id	sid	tid	token	lemma	pos
6745	1	1	This	this	DT
6745	1	2	file	file	NN
6745	1	3	was	be	VBD
6745	1	4	produced	produce	VBN
6745	1	5	from	from	IN
6745	1	6	images	image	NNS
6745	1	7	generously	generously	RB
6745	1	8	made	make	VBN
6745	1	9	available	available	JJ
6745	1	10	by	by	IN
6745	1	11	the	the	DT
6745	1	12	Digital	Digital	NNP
6745	1	13	&	&	CC
6745	1	14	Multimedia	Multimedia	NNP
6745	1	15	Center	Center	NNP
6745	1	16	,	,	,
6745	1	17	Michigan	Michigan	NNP
6745	1	18	State	State	NNP
6745	1	19	University	University	NNP
6745	1	20	Libraries	Libraries	NNPS
6745	1	21	.	.	.
6745	2	1	MISS	MISS	NNP
6745	2	2	PARLOA	PARLOA	NNP
6745	2	3	'S	's	POS
6745	2	4	NEW	NEW	NNP
6745	2	5	COOK	COOK	NNP
6745	2	6	BOOK	BOOK	NNP
6745	2	7	,	,	,
6745	2	8	A	a	DT
6745	2	9	GUIDE	GUIDE	NNP
6745	2	10	TO	to	IN
6745	2	11	MARKETING	MARKETING	NNP
6745	2	12	AND	and	CC
6745	2	13	COOKING	cooking	NN
6745	2	14	.	.	.
6745	3	1	BY	by	IN
6745	3	2	MARIA	MARIA	NNP
6745	3	3	PARLOA	PARLOA	NNS
6745	3	4	,	,	,
6745	3	5	PRINCIPAL	principal	NN
6745	3	6	OF	of	IN
6745	3	7	THE	the	DT
6745	3	8	SCHOOL	school	NN
6745	3	9	OF	of	IN
6745	3	10	COOKING	COOKING	NNP
6745	3	11	IN	in	IN
6745	3	12	BOSTON	BOSTON	NNP
6745	3	13	ILLUSTRATED	ILLUSTRATED	NNP
6745	3	14	.	.	.
6745	4	1	PREFACE	PREFACE	NNP
6745	4	2	.	.	.
6745	5	1	When	when	WRB
6745	5	2	the	the	DT
6745	5	3	author	author	NN
6745	5	4	wrote	write	VBD
6745	5	5	the	the	DT
6745	5	6	Appledore	Appledore	NNP
6745	5	7	Cook	Cook	NNP
6745	5	8	Book	Book	NNP
6745	5	9	,	,	,
6745	5	10	nine	nine	CD
6745	5	11	years	year	NNS
6745	5	12	ago	ago	RB
6745	5	13	,	,	,
6745	5	14	she	-PRON-	PRP
6745	5	15	had	have	VBD
6745	5	16	seen	see	VBN
6745	5	17	so	so	RB
6745	5	18	many	many	JJ
6745	5	19	failures	failure	NNS
6745	5	20	and	and	CC
6745	5	21	so	so	RB
6745	5	22	much	much	JJ
6745	5	23	consequent	consequent	JJ
6745	5	24	mortification	mortification	NN
6745	5	25	and	and	CC
6745	5	26	dissatisfaction	dissatisfaction	NN
6745	5	27	as	as	IN
6745	5	28	to	to	TO
6745	5	29	determine	determine	VB
6745	5	30	her	-PRON-	PRP
6745	5	31	to	to	TO
6745	5	32	give	give	VB
6745	5	33	those	those	DT
6745	5	34	minute	minute	NN
6745	5	35	directions	direction	NNS
6745	5	36	which	which	WDT
6745	5	37	were	be	VBD
6745	5	38	so	so	RB
6745	5	39	often	often	RB
6745	5	40	wanting	want	VBG
6745	5	41	in	in	IN
6745	5	42	cook	cook	NN
6745	5	43	-	-	HYPH
6745	5	44	books	book	NNS
6745	5	45	,	,	,
6745	5	46	and	and	CC
6745	5	47	without	without	IN
6745	5	48	which	which	WDT
6745	5	49	success	success	NN
6745	5	50	in	in	IN
6745	5	51	preparing	prepare	VBG
6745	5	52	dishes	dish	NNS
6745	5	53	was	be	VBD
6745	5	54	for	for	IN
6745	5	55	many	many	JJ
6745	5	56	a	a	DT
6745	5	57	person	person	NN
6745	5	58	unattainable	unattainable	JJ
6745	5	59	.	.	.
6745	6	1	It	-PRON-	PRP
6745	6	2	seemed	seem	VBD
6745	6	3	then	then	RB
6745	6	4	unwise	unwise	JJ
6745	6	5	to	to	TO
6745	6	6	leave	leave	VB
6745	6	7	much	much	JJ
6745	6	8	to	to	IN
6745	6	9	the	the	DT
6745	6	10	cook	cook	NN
6745	6	11	's	's	POS
6745	6	12	judgment	judgment	NN
6745	6	13	;	;	:
6745	6	14	and	and	CC
6745	6	15	experience	experience	VB
6745	6	16	in	in	IN
6745	6	17	lecturing	lecturing	NN
6745	6	18	and	and	CC
6745	6	19	in	in	IN
6745	6	20	teaching	teaching	NN
6745	6	21	in	in	IN
6745	6	22	her	-PRON-	PRP$
6745	6	23	school	school	NN
6745	6	24	since	since	IN
6745	6	25	that	that	DT
6745	6	26	time	time	NN
6745	6	27	has	have	VBZ
6745	6	28	satisfied	satisfy	VBN
6745	6	29	the	the	DT
6745	6	30	author	author	NN
6745	6	31	that	that	IN
6745	6	32	what	what	WP
6745	6	33	was	be	VBD
6745	6	34	given	give	VBN
6745	6	35	in	in	IN
6745	6	36	her	-PRON-	PRP$
6745	6	37	first	first	JJ
6745	6	38	literary	literary	JJ
6745	6	39	work	work	NN
6745	6	40	was	be	VBD
6745	6	41	what	what	WP
6745	6	42	was	be	VBD
6745	6	43	needed	need	VBN
6745	6	44	.	.	.
6745	7	1	In	in	IN
6745	7	2	this	this	DT
6745	7	3	book	book	NN
6745	7	4	an	an	DT
6745	7	5	endeavor	endeavor	NN
6745	7	6	has	have	VBZ
6745	7	7	been	be	VBN
6745	7	8	made	make	VBN
6745	7	9	to	to	TO
6745	7	10	again	again	RB
6745	7	11	supply	supply	VB
6745	7	12	what	what	WP
6745	7	13	is	be	VBZ
6745	7	14	desired	desire	VBN
6745	7	15	:	:	:
6745	7	16	to	to	TO
6745	7	17	have	have	VB
6745	7	18	the	the	DT
6745	7	19	directions	direction	NNS
6745	7	20	and	and	CC
6745	7	21	descriptions	description	NNS
6745	7	22	clear	clear	JJ
6745	7	23	,	,	,
6745	7	24	complete	complete	JJ
6745	7	25	and	and	CC
6745	7	26	concise	concise	JJ
6745	7	27	.	.	.
6745	8	1	Especially	especially	RB
6745	8	2	has	have	VBZ
6745	8	3	this	this	DT
6745	8	4	been	be	VBN
6745	8	5	the	the	DT
6745	8	6	case	case	NN
6745	8	7	in	in	IN
6745	8	8	the	the	DT
6745	8	9	chapter	chapter	NN
6745	8	10	on	on	IN
6745	8	11	Marketing	marketing	NN
6745	8	12	.	.	.
6745	9	1	Much	much	RB
6745	9	2	more	more	JJR
6745	9	3	of	of	IN
6745	9	4	interest	interest	NN
6745	9	5	might	may	MD
6745	9	6	have	have	VB
6745	9	7	been	be	VBN
6745	9	8	written	write	VBN
6745	9	9	,	,	,
6745	9	10	but	but	CC
6745	9	11	the	the	DT
6745	9	12	hope	hope	NN
6745	9	13	which	which	WDT
6745	9	14	led	lead	VBD
6745	9	15	to	to	IN
6745	9	16	brevity	brevity	NN
6745	9	17	was	be	VBD
6745	9	18	that	that	IN
6745	9	19	the	the	DT
6745	9	20	few	few	JJ
6745	9	21	pages	page	NNS
6745	9	22	devoted	devote	VBN
6745	9	23	to	to	IN
6745	9	24	remarks	remark	NNS
6745	9	25	on	on	IN
6745	9	26	that	that	DT
6745	9	27	important	important	JJ
6745	9	28	household	household	NN
6745	9	29	duty	duty	NN
6745	9	30	,	,	,
6745	9	31	and	and	CC
6745	9	32	which	which	WDT
6745	9	33	contain	contain	VBP
6745	9	34	about	about	IN
6745	9	35	all	all	DT
6745	9	36	that	that	WDT
6745	9	37	the	the	DT
6745	9	38	average	average	JJ
6745	9	39	cook	cook	NN
6745	9	40	or	or	CC
6745	9	41	housekeeper	housekeeper	NN
6745	9	42	cares	care	NNS
6745	9	43	and	and	CC
6745	9	44	needs	need	VBZ
6745	9	45	to	to	TO
6745	9	46	know	know	VB
6745	9	47	,	,	,
6745	9	48	will	will	MD
6745	9	49	be	be	VB
6745	9	50	carefully	carefully	RB
6745	9	51	read	read	VBN
6745	9	52	.	.	.
6745	10	1	It	-PRON-	PRP
6745	10	2	is	be	VBZ
6745	10	3	believed	believe	VBN
6745	10	4	that	that	IN
6745	10	5	there	there	EX
6745	10	6	is	be	VBZ
6745	10	7	much	much	JJ
6745	10	8	in	in	IN
6745	10	9	them	-PRON-	PRP
6745	10	10	of	of	IN
6745	10	11	considerable	considerable	JJ
6745	10	12	value	value	NN
6745	10	13	to	to	IN
6745	10	14	those	those	DT
6745	10	15	whose	whose	WP$
6745	10	16	knowledge	knowledge	NN
6745	10	17	of	of	IN
6745	10	18	meats	meat	NNS
6745	10	19	,	,	,
6745	10	20	fish	fish	NN
6745	10	21	and	and	CC
6745	10	22	vegetables	vegetable	NNS
6745	10	23	is	be	VBZ
6745	10	24	not	not	RB
6745	10	25	extensive	extensive	JJ
6745	10	26	;	;	:
6745	10	27	much	much	JJ
6745	10	28	that	that	WDT
6745	10	29	would	would	MD
6745	10	30	help	help	VB
6745	10	31	to	to	IN
6745	10	32	an	an	DT
6745	10	33	intelligent	intelligent	JJ
6745	10	34	selection	selection	NN
6745	10	35	of	of	IN
6745	10	36	the	the	DT
6745	10	37	best	good	JJS
6745	10	38	provisions	provision	NNS
6745	10	39	.	.	.
6745	11	1	Of	of	IN
6745	11	2	the	the	DT
6745	11	3	hundreds	hundred	NNS
6745	11	4	of	of	IN
6745	11	5	recipes	recipe	NNS
6745	11	6	in	in	IN
6745	11	7	the	the	DT
6745	11	8	volume	volume	NN
6745	11	9	only	only	RB
6745	11	10	a	a	DT
6745	11	11	few	few	JJ
6745	11	12	were	be	VBD
6745	11	13	not	not	RB
6745	11	14	prepared	prepare	VBN
6745	11	15	especially	especially	RB
6745	11	16	for	for	IN
6745	11	17	it	-PRON-	PRP
6745	11	18	,	,	,
6745	11	19	and	and	CC
6745	11	20	nearly	nearly	RB
6745	11	21	all	all	DT
6745	11	22	of	of	IN
6745	11	23	these	these	DT
6745	11	24	were	be	VBD
6745	11	25	taken	take	VBN
6745	11	26	by	by	IN
6745	11	27	the	the	DT
6745	11	28	author	author	NN
6745	11	29	from	from	IN
6745	11	30	her	-PRON-	PRP$
6745	11	31	other	other	JJ
6745	11	32	books	book	NNS
6745	11	33	.	.	.
6745	12	1	Many	many	JJ
6745	12	2	in	in	IN
6745	12	3	the	the	DT
6745	12	4	chapters	chapter	NNS
6745	12	5	on	on	IN
6745	12	6	Preserving	Preserving	NNP
6745	12	7	and	and	CC
6745	12	8	Pickling	Pickling	NNP
6745	12	9	were	be	VBD
6745	12	10	contributed	contribute	VBN
6745	12	11	by	by	IN
6745	12	12	Mrs.	Mrs.	NNP
6745	12	13	E.	E.	NNP
6745	12	14	C.	C.	NNP
6745	12	15	Daniell	Daniell	NNP
6745	12	16	of	of	IN
6745	12	17	Dedham	Dedham	NNP
6745	12	18	,	,	,
6745	12	19	Mass.	Massachusetts	NNP
6745	12	20	,	,	,
6745	12	21	whose	whose	WP$
6745	12	22	understanding	understanding	NN
6745	12	23	of	of	IN
6745	12	24	the	the	DT
6745	12	25	lines	line	NNS
6745	12	26	of	of	IN
6745	12	27	cookery	cookery	NN
6745	12	28	mentioned	mention	VBN
6745	12	29	is	be	VBZ
6745	12	30	thorough	thorough	JJ
6745	12	31	.	.	.
6745	13	1	While	while	IN
6745	13	2	each	each	DT
6745	13	3	subject	subject	NN
6745	13	4	has	have	VBZ
6745	13	5	received	receive	VBN
6745	13	6	the	the	DT
6745	13	7	attention	attention	NN
6745	13	8	it	-PRON-	PRP
6745	13	9	seemed	seem	VBD
6745	13	10	to	to	TO
6745	13	11	deserve	deserve	VB
6745	13	12	,	,	,
6745	13	13	Soups	Soups	NNPS
6745	13	14	,	,	,
6745	13	15	Salads	Salads	NNP
6745	13	16	,	,	,
6745	13	17	Entrées	Entrées	NNP
6745	13	18	and	and	CC
6745	13	19	Dessert	Dessert	NNP
6745	13	20	have	have	VBP
6745	13	21	been	be	VBN
6745	13	22	treated	treat	VBN
6745	13	23	at	at	IN
6745	13	24	unusual	unusual	JJ
6745	13	25	length	length	NN
6745	13	26	,	,	,
6745	13	27	because	because	IN
6745	13	28	with	with	IN
6745	13	29	a	a	DT
6745	13	30	good	good	JJ
6745	13	31	acquaintance	acquaintance	NN
6745	13	32	with	with	IN
6745	13	33	the	the	DT
6745	13	34	first	first	JJ
6745	13	35	three	three	CD
6745	13	36	,	,	,
6745	13	37	one	one	PRP
6745	13	38	can	can	MD
6745	13	39	set	set	VB
6745	13	40	a	a	DT
6745	13	41	table	table	NN
6745	13	42	more	more	RBR
6745	13	43	healthfully	healthfully	RB
6745	13	44	,	,	,
6745	13	45	economically	economically	RB
6745	13	46	and	and	CC
6745	13	47	elegantly	elegantly	RB
6745	13	48	than	than	IN
6745	13	49	with	with	IN
6745	13	50	meats	meat	NNS
6745	13	51	or	or	CC
6745	13	52	fish	fish	NN
6745	13	53	served	serve	VBN
6745	13	54	in	in	IN
6745	13	55	the	the	DT
6745	13	56	common	common	JJ
6745	13	57	ways	way	NNS
6745	13	58	;	;	:
6745	13	59	and	and	CC
6745	13	60	the	the	DT
6745	13	61	light	light	JJ
6745	13	62	desserts	dessert	NNS
6745	13	63	could	could	MD
6745	13	64	well	well	RB
6745	13	65	take	take	VB
6745	13	66	the	the	DT
6745	13	67	place	place	NN
6745	13	68	of	of	IN
6745	13	69	the	the	DT
6745	13	70	pies	pie	NNS
6745	13	71	and	and	CC
6745	13	72	heavy	heavy	JJ
6745	13	73	puddings	pudding	NNS
6745	13	74	of	of	IN
6745	13	75	which	which	WDT
6745	13	76	many	many	JJ
6745	13	77	people	people	NNS
6745	13	78	are	be	VBP
6745	13	79	so	so	RB
6745	13	80	fond	fond	JJ
6745	13	81	.	.	.
6745	14	1	Many	many	JJ
6745	14	2	ladies	lady	NNS
6745	14	3	will	will	MD
6745	14	4	not	not	RB
6745	14	5	undertake	undertake	VB
6745	14	6	the	the	DT
6745	14	7	making	making	NN
6745	14	8	of	of	IN
6745	14	9	a	a	DT
6745	14	10	dish	dish	NN
6745	14	11	that	that	WDT
6745	14	12	requires	require	VBZ
6745	14	13	hours	hour	NNS
6745	14	14	for	for	IN
6745	14	15	cooking	cooking	NN
6745	14	16	,	,	,
6745	14	17	and	and	CC
6745	14	18	often	often	RB
6745	14	19	for	for	IN
6745	14	20	the	the	DT
6745	14	21	poor	poor	JJ
6745	14	22	reason	reason	NN
6745	14	23	only	only	RB
6745	14	24	that	that	IN
6745	14	25	they	-PRON-	PRP
6745	14	26	do	do	VBP
6745	14	27	not	not	RB
6745	14	28	so	so	RB
6745	14	29	read	read	VB
6745	14	30	a	a	DT
6745	14	31	recipe	recipe	NN
6745	14	32	as	as	IN
6745	14	33	to	to	TO
6745	14	34	see	see	VB
6745	14	35	that	that	IN
6745	14	36	the	the	DT
6745	14	37	work	work	NN
6745	14	38	will	will	MD
6745	14	39	not	not	RB
6745	14	40	be	be	VB
6745	14	41	hard	hard	JJ
6745	14	42	.	.	.
6745	15	1	If	if	IN
6745	15	2	they	-PRON-	PRP
6745	15	3	would	would	MD
6745	15	4	but	but	CC
6745	15	5	forget	forget	VB
6745	15	6	cake	cake	NN
6745	15	7	and	and	CC
6745	15	8	pastry	pastry	NN
6745	15	9	long	long	RB
6745	15	10	enough	enough	RB
6745	15	11	to	to	TO
6745	15	12	learn	learn	VB
6745	15	13	something	something	NN
6745	15	14	of	of	IN
6745	15	15	food	food	NN
6745	15	16	that	that	WDT
6745	15	17	is	be	VBZ
6745	15	18	more	more	RBR
6745	15	19	satisfying	satisfying	JJ
6745	15	20	!	!	.
6745	16	1	After	after	IN
6745	16	2	much	much	JJ
6745	16	3	consideration	consideration	NN
6745	16	4	it	-PRON-	PRP
6745	16	5	was	be	VBD
6745	16	6	decided	decide	VBN
6745	16	7	to	to	TO
6745	16	8	be	be	VB
6745	16	9	right	right	JJ
6745	16	10	to	to	TO
6745	16	11	call	call	VB
6745	16	12	particular	particular	JJ
6745	16	13	attention	attention	NN
6745	16	14	in	in	IN
6745	16	15	different	different	JJ
6745	16	16	parts	part	NNS
6745	16	17	of	of	IN
6745	16	18	the	the	DT
6745	16	19	book	book	NN
6745	16	20	to	to	IN
6745	16	21	certain	certain	JJ
6745	16	22	manufactured	manufacture	VBN
6745	16	23	articles	article	NNS
6745	16	24	.	.	.
6745	17	1	Lest	lest	IN
6745	17	2	her	-PRON-	PRP$
6745	17	3	motive	motive	NN
6745	17	4	should	should	MD
6745	17	5	be	be	VB
6745	17	6	misconstrued	misconstrue	VBN
6745	17	7	,	,	,
6745	17	8	or	or	CC
6745	17	9	unfair	unfair	JJ
6745	17	10	criticisms	criticism	NNS
6745	17	11	be	be	VB
6745	17	12	made	make	VBN
6745	17	13	,	,	,
6745	17	14	the	the	DT
6745	17	15	author	author	NN
6745	17	16	would	would	MD
6745	17	17	state	state	VB
6745	17	18	that	that	IN
6745	17	19	there	there	EX
6745	17	20	is	be	VBZ
6745	17	21	not	not	RB
6745	17	22	a	a	DT
6745	17	23	word	word	NN
6745	17	24	of	of	IN
6745	17	25	praise	praise	NN
6745	17	26	which	which	WDT
6745	17	27	is	be	VBZ
6745	17	28	not	not	RB
6745	17	29	merited	merit	VBN
6745	17	30	,	,	,
6745	17	31	and	and	CC
6745	17	32	that	that	IN
6745	17	33	every	every	DT
6745	17	34	line	line	NN
6745	17	35	of	of	IN
6745	17	36	commendation	commendation	NN
6745	17	37	appears	appear	VBZ
6745	17	38	utterly	utterly	RB
6745	17	39	without	without	IN
6745	17	40	the	the	DT
6745	17	41	solicitation	solicitation	NN
6745	17	42	,	,	,
6745	17	43	suggestion	suggestion	NN
6745	17	44	or	or	CC
6745	17	45	_	_	NNP
6745	17	46	knowledge	knowledge	NN
6745	17	47	_	_	NNP
6745	17	48	of	of	IN
6745	17	49	anybody	anybody	NN
6745	17	50	likely	likely	JJ
6745	17	51	to	to	TO
6745	17	52	receive	receive	VB
6745	17	53	pecuniary	pecuniary	JJ
6745	17	54	benefit	benefit	NN
6745	17	55	therefrom	therefrom	NN
6745	17	56	.	.	.
6745	18	1	NOTE	NOTE	NNP
6745	18	2	.	.	.
6745	19	1	The	the	DT
6745	19	2	following	follow	VBG
6745	19	3	is	be	VBZ
6745	19	4	a	a	DT
6745	19	5	table	table	NN
6745	19	6	of	of	IN
6745	19	7	measures	measure	NNS
6745	19	8	and	and	CC
6745	19	9	weights	weight	NNS
6745	19	10	which	which	WDT
6745	19	11	will	will	MD
6745	19	12	be	be	VB
6745	19	13	found	find	VBN
6745	19	14	useful	useful	JJ
6745	19	15	in	in	IN
6745	19	16	connection	connection	NN
6745	19	17	with	with	IN
6745	19	18	the	the	DT
6745	19	19	recipes	recipe	NNS
6745	19	20	:	:	:
6745	19	21	One	one	CD
6745	19	22	quart	quart	NN
6745	19	23	of	of	IN
6745	19	24	flour	flour	NN
6745	19	25	one	one	CD
6745	19	26	pound	pound	NN
6745	19	27	.	.	.
6745	20	1	Two	two	CD
6745	20	2	cupfuls	cupful	NNS
6745	20	3	of	of	IN
6745	20	4	butter	butter	NN
6745	20	5	one	one	CD
6745	20	6	pound	pound	NN
6745	20	7	.	.	.
6745	21	1	One	one	CD
6745	21	2	generous	generous	JJ
6745	21	3	pint	pint	NN
6745	21	4	of	of	IN
6745	21	5	liquid	liquid	JJ
6745	21	6	one	one	CD
6745	21	7	pound	pound	NN
6745	21	8	.	.	.
6745	22	1	Two	two	CD
6745	22	2	cupfuls	cupful	NNS
6745	22	3	of	of	IN
6745	22	4	granulated	granulate	VBN
6745	22	5	sugar	sugar	NNP
6745	22	6	one	one	CD
6745	22	7	pound	pound	NN
6745	22	8	.	.	.
6745	23	1	Two	two	CD
6745	23	2	heaping	heaping	NN
6745	23	3	cupfuls	cupful	NNS
6745	23	4	of	of	IN
6745	23	5	powdered	powdered	JJ
6745	23	6	sugar	sugar	NN
6745	23	7	one	one	CD
6745	23	8	pound	pound	NN
6745	23	9	.	.	.
6745	24	1	One	one	CD
6745	24	2	pint	pint	NN
6745	24	3	of	of	IN
6745	24	4	finely	finely	RB
6745	24	5	-	-	HYPH
6745	24	6	chopped	chop	VBN
6745	24	7	meat	meat	NN
6745	24	8	,	,	,
6745	24	9	packed	pack	VBD
6745	24	10	solidly	solidly	RB
6745	24	11	one	one	CD
6745	24	12	pound	pound	NN
6745	24	13	.	.	.
6745	25	1	The	the	DT
6745	25	2	cup	cup	NN
6745	25	3	used	use	VBN
6745	25	4	is	be	VBZ
6745	25	5	the	the	DT
6745	25	6	common	common	JJ
6745	25	7	kitchen	kitchen	NN
6745	25	8	cup	cup	NN
6745	25	9	,	,	,
6745	25	10	holding	hold	VBG
6745	25	11	half	half	PDT
6745	25	12	a	a	DT
6745	25	13	pint	pint	NN
6745	25	14	.	.	.
6745	26	1	CONTENTS	content	NNS
6745	26	2	.	.	.
6745	27	1	Marketing	marketing	NN
6745	27	2	Groceries	grocery	NNS
6745	27	3	Care	Care	NNP
6745	27	4	of	of	IN
6745	27	5	Food	Food	NNP
6745	27	6	Kitchen	Kitchen	NNP
6745	27	7	Furnishing	Furnishing	NNP
6745	27	8	Soups	Soups	NNPS
6745	27	9	Fish	Fish	NNP
6745	27	10	Meats	Meats	NNPS
6745	27	11	Poultry	Poultry	NNP
6745	27	12	and	and	CC
6745	27	13	Game	Game	NNP
6745	27	14	Entrées	Entrées	NNP
6745	27	15	Salads	Salads	NNPS
6745	27	16	Meat	Meat	NNP
6745	27	17	and	and	CC
6745	27	18	Fish	Fish	NNP
6745	27	19	Sauces	Sauces	NNPS
6745	27	20	Force	Force	NNP
6745	27	21	-	-	HYPH
6745	27	22	Meat	Meat	NNP
6745	27	23	and	and	CC
6745	27	24	Garnishes	garnish	VBZ
6745	27	25	Vegetables	Vegetables	NNP
6745	27	26	Pies	Pies	NNPS
6745	27	27	and	and	CC
6745	27	28	Puddings	Puddings	NNPS
6745	27	29	Dessert	Dessert	NNP
6745	27	30	Cake	Cake	NNP
6745	27	31	Preserving	Preserving	NNP
6745	27	32	Pickles	Pickles	NNPS
6745	27	33	and	and	CC
6745	27	34	Ketchup	Ketchup	NNP
6745	27	35	Potting	Potting	NNP
6745	27	36	Breakfast	Breakfast	NNP
6745	27	37	and	and	CC
6745	27	38	Tea	Tea	NNP
6745	27	39	Economical	Economical	NNP
6745	27	40	Dishes	Dishes	NNPS
6745	27	41	Bread	Bread	NNP
6745	27	42	Drinks	drink	VBZ
6745	27	43	How	how	WRB
6745	27	44	to	to	TO
6745	27	45	do	do	VB
6745	27	46	Various	various	JJ
6745	27	47	Things	thing	NNS
6745	27	48	Bills	Bills	NNPS
6745	27	49	of	of	IN
6745	27	50	Fare	Fare	NNP
6745	27	51	THE	the	DT
6745	27	52	PUBLISHERS	publisher	NNS
6745	27	53	'	'	POS
6745	27	54	COMPLIMENTS	compliment	NNS
6745	27	55	TO	to	IN
6745	27	56	THE	the	DT
6745	27	57	READER	reader	NN
6745	27	58	.	.	.
6745	28	1	Dear	dear	JJ
6745	28	2	Madame	Madame	NNP
6745	28	3	:	:	:
6745	28	4	In	in	IN
6745	28	5	the	the	DT
6745	28	6	preparation	preparation	NN
6745	28	7	of	of	IN
6745	28	8	this	this	DT
6745	28	9	book	book	NN
6745	28	10	the	the	DT
6745	28	11	author	author	NN
6745	28	12	and	and	CC
6745	28	13	publishers	publisher	NNS
6745	28	14	have	have	VBP
6745	28	15	expended	expend	VBN
6745	28	16	much	much	JJ
6745	28	17	time	time	NN
6745	28	18	and	and	CC
6745	28	19	money	money	NN
6745	28	20	,	,	,
6745	28	21	with	with	IN
6745	28	22	the	the	DT
6745	28	23	hope	hope	NN
6745	28	24	that	that	IN
6745	28	25	it	-PRON-	PRP
6745	28	26	may	may	MD
6745	28	27	lessen	lessen	VB
6745	28	28	your	-PRON-	PRP$
6745	28	29	cares	care	NNS
6745	28	30	,	,	,
6745	28	31	by	by	IN
6745	28	32	enabling	enable	VBG
6745	28	33	you	-PRON-	PRP
6745	28	34	to	to	TO
6745	28	35	provide	provide	VB
6745	28	36	your	-PRON-	PRP$
6745	28	37	household	household	NN
6745	28	38	with	with	IN
6745	28	39	appetizing	appetizing	JJ
6745	28	40	and	and	CC
6745	28	41	healthful	healthful	JJ
6745	28	42	food	food	NN
6745	28	43	,	,	,
6745	28	44	at	at	IN
6745	28	45	a	a	DT
6745	28	46	reasonable	reasonable	JJ
6745	28	47	outlay	outlay	NN
6745	28	48	of	of	IN
6745	28	49	expense	expense	NN
6745	28	50	and	and	CC
6745	28	51	skill	skill	NN
6745	28	52	.	.	.
6745	29	1	Should	Should	MD
6745	29	2	they	-PRON-	PRP
6745	29	3	not	not	RB
6745	29	4	be	be	VB
6745	29	5	disappointed	disappoint	VBN
6745	29	6	in	in	IN
6745	29	7	this	this	DT
6745	29	8	hope	hope	NN
6745	29	9	,	,	,
6745	29	10	and	and	CC
6745	29	11	you	-PRON-	PRP
6745	29	12	find	find	VBP
6745	29	13	yourself	-PRON-	PRP
6745	29	14	made	make	VBD
6745	29	15	happier	happy	JJR
6745	29	16	by	by	IN
6745	29	17	the	the	DT
6745	29	18	fond	fond	JJ
6745	29	19	approval	approval	NN
6745	29	20	of	of	IN
6745	29	21	those	those	DT
6745	29	22	who	who	WP
6745	29	23	enjoy	enjoy	VBP
6745	29	24	the	the	DT
6745	29	25	food	food	NN
6745	29	26	which	which	WDT
6745	29	27	you	-PRON-	PRP
6745	29	28	set	set	VBP
6745	29	29	before	before	IN
6745	29	30	them	-PRON-	PRP
6745	29	31	as	as	IN
6745	29	32	a	a	DT
6745	29	33	result	result	NN
6745	29	34	of	of	IN
6745	29	35	your	-PRON-	PRP$
6745	29	36	use	use	NN
6745	29	37	of	of	IN
6745	29	38	this	this	DT
6745	29	39	book	book	NN
6745	29	40	,	,	,
6745	29	41	we	-PRON-	PRP
6745	29	42	trust	trust	VBP
6745	29	43	you	-PRON-	PRP
6745	29	44	will	will	MD
6745	29	45	recommend	recommend	VB
6745	29	46	its	-PRON-	PRP$
6745	29	47	purchase	purchase	NN
6745	29	48	by	by	IN
6745	29	49	your	-PRON-	PRP$
6745	29	50	friends	friend	NNS
6745	29	51	,	,	,
6745	29	52	to	to	IN
6745	29	53	the	the	DT
6745	29	54	end	end	NN
6745	29	55	that	that	WDT
6745	29	56	they	-PRON-	PRP
6745	29	57	may	may	MD
6745	29	58	also	also	RB
6745	29	59	be	be	VB
6745	29	60	benefited	benefit	VBN
6745	29	61	by	by	IN
6745	29	62	it	-PRON-	PRP
6745	29	63	,	,	,
6745	29	64	and	and	CC
6745	29	65	that	that	IN
6745	29	66	both	both	DT
6745	29	67	author	author	NN
6745	29	68	and	and	CC
6745	29	69	publisher	publisher	NN
6745	29	70	may	may	MD
6745	29	71	be	be	VB
6745	29	72	recompensed	recompense	VBN
6745	29	73	for	for	IN
6745	29	74	its	-PRON-	PRP$
6745	29	75	preparation	preparation	NN
6745	29	76	.	.	.
6745	30	1	MISS	MISS	NNP
6745	30	2	PARLOA	PARLOA	NNP
6745	30	3	'S	's	POS
6745	30	4	NEW	NEW	NNP
6745	30	5	COOK	COOK	NNP
6745	30	6	BOOK	BOOK	NNP
6745	30	7	.	.	.
6745	31	1	MARKETING	MARKETING	NNP
6745	31	2	.	.	.
6745	32	1	Upon	upon	IN
6745	32	2	the	the	DT
6745	32	3	amount	amount	NN
6745	32	4	of	of	IN
6745	32	5	practical	practical	JJ
6745	32	6	knowledge	knowledge	NN
6745	32	7	of	of	IN
6745	32	8	marketing	marketing	NN
6745	32	9	that	that	IN
6745	32	10	the	the	DT
6745	32	11	housekeeper	housekeeper	NN
6745	32	12	has	have	VBZ
6745	32	13	,	,	,
6745	32	14	the	the	DT
6745	32	15	comfort	comfort	NN
6745	32	16	and	and	CC
6745	32	17	expense	expense	NN
6745	32	18	of	of	IN
6745	32	19	the	the	DT
6745	32	20	family	family	NN
6745	32	21	are	be	VBP
6745	32	22	in	in	IN
6745	32	23	a	a	DT
6745	32	24	great	great	JJ
6745	32	25	measure	measure	NN
6745	32	26	dependent	dependent	JJ
6745	32	27	;	;	:
6745	32	28	therefore	therefore	RB
6745	32	29	,	,	,
6745	32	30	every	every	DT
6745	32	31	head	head	NN
6745	32	32	of	of	IN
6745	32	33	a	a	DT
6745	32	34	household	household	NN
6745	32	35	should	should	MD
6745	32	36	acquire	acquire	VB
6745	32	37	as	as	RB
6745	32	38	much	much	JJ
6745	32	39	of	of	IN
6745	32	40	this	this	DT
6745	32	41	knowledge	knowledge	NN
6745	32	42	as	as	IN
6745	32	43	is	be	VBZ
6745	32	44	practicable	practicable	JJ
6745	32	45	,	,	,
6745	32	46	and	and	CC
6745	32	47	the	the	DT
6745	32	48	best	good	JJS
6745	32	49	way	way	NN
6745	32	50	is	be	VBZ
6745	32	51	to	to	TO
6745	32	52	go	go	VB
6745	32	53	into	into	IN
6745	32	54	the	the	DT
6745	32	55	market	market	NN
6745	32	56	.	.	.
6745	33	1	Then	then	RB
6745	33	2	such	such	JJ
6745	33	3	information	information	NN
6745	33	4	as	as	IN
6745	33	5	is	be	VBZ
6745	33	6	gained	gain	VBN
6745	33	7	by	by	IN
6745	33	8	reading	read	VBG
6745	33	9	becomes	become	NNS
6745	33	10	of	of	IN
6745	33	11	real	real	JJ
6745	33	12	value	value	NN
6745	33	13	.	.	.
6745	34	1	Many	many	JJ
6745	34	2	think	think	VBP
6745	34	3	the	the	DT
6745	34	4	market	market	NN
6745	34	5	not	not	RB
6745	34	6	a	a	DT
6745	34	7	pleasant	pleasant	JJ
6745	34	8	or	or	CC
6745	34	9	proper	proper	JJ
6745	34	10	place	place	NN
6745	34	11	for	for	IN
6745	34	12	ladies	lady	NNS
6745	34	13	.	.	.
6745	35	1	The	the	DT
6745	35	2	idea	idea	NN
6745	35	3	is	be	VBZ
6745	35	4	erroneous	erroneous	JJ
6745	35	5	.	.	.
6745	36	1	My	-PRON-	PRP$
6745	36	2	experience	experience	NN
6745	36	3	has	have	VBZ
6745	36	4	been	be	VBN
6745	36	5	that	that	IN
6745	36	6	there	there	EX
6745	36	7	are	be	VBP
6745	36	8	as	as	RB
6745	36	9	many	many	JJ
6745	36	10	gentlemen	gentleman	NNS
6745	36	11	among	among	IN
6745	36	12	marketmen	marketman	NNS
6745	36	13	as	as	IN
6745	36	14	are	be	VBP
6745	36	15	to	to	TO
6745	36	16	be	be	VB
6745	36	17	found	find	VBN
6745	36	18	engaged	engage	VBN
6745	36	19	in	in	IN
6745	36	20	any	any	DT
6745	36	21	other	other	JJ
6745	36	22	business	business	NN
6745	36	23	.	.	.
6745	37	1	One	one	PRP
6745	37	2	should	should	MD
6745	37	3	have	have	VB
6745	37	4	a	a	DT
6745	37	5	regular	regular	JJ
6745	37	6	place	place	NN
6745	37	7	at	at	IN
6745	37	8	which	which	WDT
6745	37	9	to	to	TO
6745	37	10	trade	trade	VB
6745	37	11	,	,	,
6745	37	12	as	as	IN
6745	37	13	time	time	NN
6745	37	14	is	be	VBZ
6745	37	15	saved	save	VBN
6745	37	16	and	and	CC
6745	37	17	disappointment	disappointment	NN
6745	37	18	obviated	obviate	VBN
6745	37	19	.	.	.
6745	38	1	If	if	IN
6745	38	2	not	not	RB
6745	38	3	a	a	DT
6745	38	4	judge	judge	NN
6745	38	5	of	of	IN
6745	38	6	meat	meat	NN
6745	38	7	,	,	,
6745	38	8	it	-PRON-	PRP
6745	38	9	is	be	VBZ
6745	38	10	advisable	advisable	JJ
6745	38	11	,	,	,
6745	38	12	when	when	WRB
6745	38	13	purchasing	purchase	VBG
6745	38	14	,	,	,
6745	38	15	to	to	TO
6745	38	16	tell	tell	VB
6745	38	17	the	the	DT
6745	38	18	dealer	dealer	NN
6745	38	19	so	so	RB
6745	38	20	,	,	,
6745	38	21	and	and	CC
6745	38	22	rely	rely	VB
6745	38	23	upon	upon	IN
6745	38	24	him	-PRON-	PRP
6745	38	25	to	to	TO
6745	38	26	do	do	VB
6745	38	27	well	well	RB
6745	38	28	by	by	IN
6745	38	29	you	-PRON-	PRP
6745	38	30	.	.	.
6745	39	1	He	-PRON-	PRP
6745	39	2	will	will	MD
6745	39	3	probably	probably	RB
6745	39	4	give	give	VB
6745	39	5	you	-PRON-	PRP
6745	39	6	a	a	DT
6745	39	7	nicer	nice	JJR
6745	39	8	piece	piece	NN
6745	39	9	than	than	IN
6745	39	10	you	-PRON-	PRP
6745	39	11	could	could	MD
6745	39	12	have	have	VB
6745	39	13	chosen	choose	VBN
6745	39	14	.	.	.
6745	40	1	If	if	IN
6745	40	2	a	a	DT
6745	40	3	housekeeper	housekeeper	NN
6745	40	4	makes	make	VBZ
6745	40	5	a	a	DT
6745	40	6	practice	practice	NN
6745	40	7	of	of	IN
6745	40	8	going	go	VBG
6745	40	9	to	to	IN
6745	40	10	the	the	DT
6745	40	11	market	market	NN
6745	40	12	herself	-PRON-	PRP
6745	40	13	,	,	,
6745	40	14	she	-PRON-	PRP
6745	40	15	is	be	VBZ
6745	40	16	able	able	JJ
6745	40	17	to	to	TO
6745	40	18	supply	supply	VB
6745	40	19	her	-PRON-	PRP$
6745	40	20	table	table	NN
6745	40	21	with	with	IN
6745	40	22	a	a	DT
6745	40	23	better	well	JJR
6745	40	24	variety	variety	NN
6745	40	25	than	than	IN
6745	40	26	she	-PRON-	PRP
6745	40	27	is	be	VBZ
6745	40	28	by	by	IN
6745	40	29	ordering	order	VBG
6745	40	30	at	at	IN
6745	40	31	the	the	DT
6745	40	32	door	door	NN
6745	40	33	or	or	CC
6745	40	34	by	by	IN
6745	40	35	note	note	NN
6745	40	36	,	,	,
6745	40	37	for	for	IN
6745	40	38	she	-PRON-	PRP
6745	40	39	sees	see	VBZ
6745	40	40	many	many	JJ
6745	40	41	good	good	JJ
6745	40	42	and	and	CC
6745	40	43	fresh	fresh	JJ
6745	40	44	articles	article	NNS
6745	40	45	that	that	WDT
6745	40	46	would	would	MD
6745	40	47	not	not	RB
6745	40	48	have	have	VB
6745	40	49	been	be	VBN
6745	40	50	thought	think	VBN
6745	40	51	of	of	IN
6745	40	52	at	at	IN
6745	40	53	home	home	NN
6745	40	54	.	.	.
6745	41	1	In	in	IN
6745	41	2	a	a	DT
6745	41	3	book	book	NN
6745	41	4	like	like	IN
6745	41	5	this	this	DT
6745	41	6	it	-PRON-	PRP
6745	41	7	is	be	VBZ
6745	41	8	possible	possible	JJ
6745	41	9	to	to	TO
6745	41	10	treat	treat	VB
6745	41	11	at	at	IN
6745	41	12	length	length	NN
6745	41	13	only	only	RB
6745	41	14	of	of	IN
6745	41	15	such	such	JJ
6745	41	16	things	thing	NNS
6745	41	17	as	as	IN
6745	41	18	meat	meat	NN
6745	41	19	,	,	,
6745	41	20	fish	fish	NN
6745	41	21	and	and	CC
6745	41	22	vegetables	vegetable	NNS
6745	41	23	,	,	,
6745	41	24	which	which	WDT
6745	41	25	always	always	RB
6745	41	26	form	form	VBP
6745	41	27	a	a	DT
6745	41	28	large	large	JJ
6745	41	29	item	item	NN
6745	41	30	of	of	IN
6745	41	31	expense	expense	NN
6745	41	32	.	.	.
6745	42	1	BEEF	BEEF	NNP
6745	42	2	.	.	.
6745	43	1	Beef	beef	NN
6745	43	2	is	be	VBZ
6745	43	3	one	one	CD
6745	43	4	of	of	IN
6745	43	5	the	the	DT
6745	43	6	most	most	RBS
6745	43	7	nutritious	nutritious	JJ
6745	43	8	,	,	,
6745	43	9	and	and	CC
6745	43	10	,	,	,
6745	43	11	in	in	IN
6745	43	12	the	the	DT
6745	43	13	end	end	NN
6745	43	14	,	,	,
6745	43	15	the	the	DT
6745	43	16	most	most	RBS
6745	43	17	economical	economical	JJ
6745	43	18	,	,	,
6745	43	19	kinds	kind	NNS
6745	43	20	of	of	IN
6745	43	21	meat	meat	NN
6745	43	22	,	,	,
6745	43	23	for	for	IN
6745	43	24	there	there	EX
6745	43	25	is	be	VBZ
6745	43	26	not	not	RB
6745	43	27	a	a	DT
6745	43	28	scrap	scrap	NN
6745	43	29	of	of	IN
6745	43	30	it	-PRON-	PRP
6745	43	31	which	which	WDT
6745	43	32	a	a	DT
6745	43	33	good	good	JJ
6745	43	34	housekeeper	housekeeper	NN
6745	43	35	will	will	MD
6745	43	36	not	not	RB
6745	43	37	utilize	utilize	VB
6745	43	38	for	for	IN
6745	43	39	food	food	NN
6745	43	40	.	.	.
6745	44	1	As	as	IN
6745	44	2	to	to	IN
6745	44	3	Choosing	choose	VBG
6745	44	4	It	-PRON-	PRP
6745	44	5	.	.	.
6745	45	1	Good	good	JJ
6745	45	2	steer	steer	NN
6745	45	3	or	or	CC
6745	45	4	heifer	heifer	VB
6745	45	5	beef	beef	NN
6745	45	6	has	have	VBZ
6745	45	7	a	a	DT
6745	45	8	fine	fine	JJ
6745	45	9	grain	grain	NN
6745	45	10	,	,	,
6745	45	11	a	a	DT
6745	45	12	yellowish	yellowish	JJ
6745	45	13	-	-	HYPH
6745	45	14	white	white	JJ
6745	45	15	fat	fat	NN
6745	45	16	,	,	,
6745	45	17	and	and	CC
6745	45	18	is	be	VBZ
6745	45	19	firm	firm	JJ
6745	45	20	.	.	.
6745	46	1	When	when	WRB
6745	46	2	first	first	RB
6745	46	3	cut	cut	VBD
6745	46	4	it	-PRON-	PRP
6745	46	5	will	will	MD
6745	46	6	be	be	VB
6745	46	7	of	of	IN
6745	46	8	a	a	DT
6745	46	9	dark	dark	JJ
6745	46	10	red	red	JJ
6745	46	11	color	color	NN
6745	46	12	,	,	,
6745	46	13	which	which	WDT
6745	46	14	changes	change	VBZ
6745	46	15	to	to	IN
6745	46	16	a	a	DT
6745	46	17	bright	bright	JJ
6745	46	18	red	red	NN
6745	46	19	after	after	IN
6745	46	20	a	a	DT
6745	46	21	few	few	JJ
6745	46	22	minutes	minute	NNS
6745	46	23	'	'	POS
6745	46	24	exposure	exposure	NN
6745	46	25	to	to	IN
6745	46	26	the	the	DT
6745	46	27	air	air	NN
6745	46	28	.	.	.
6745	47	1	It	-PRON-	PRP
6745	47	2	will	will	MD
6745	47	3	also	also	RB
6745	47	4	have	have	VB
6745	47	5	a	a	DT
6745	47	6	juicy	juicy	JJ
6745	47	7	appearance	appearance	NN
6745	47	8	;	;	:
6745	47	9	the	the	DT
6745	47	10	suet	suet	NN
6745	47	11	will	will	MD
6745	47	12	be	be	VB
6745	47	13	dry	dry	JJ
6745	47	14	,	,	,
6745	47	15	crumble	crumble	VB
6745	47	16	easily	easily	RB
6745	47	17	and	and	CC
6745	47	18	be	be	VB
6745	47	19	nearly	nearly	RB
6745	47	20	free	free	JJ
6745	47	21	from	from	IN
6745	47	22	fibre	fibre	NN
6745	47	23	.	.	.
6745	48	1	The	the	DT
6745	48	2	flesh	flesh	NN
6745	48	3	and	and	CC
6745	48	4	fat	fat	NN
6745	48	5	of	of	IN
6745	48	6	the	the	DT
6745	48	7	ox	ox	NNP
6745	48	8	and	and	CC
6745	48	9	cow	cow	NN
6745	48	10	will	will	MD
6745	48	11	be	be	VB
6745	48	12	darker	dark	JJR
6745	48	13	,	,	,
6745	48	14	and	and	CC
6745	48	15	will	will	MD
6745	48	16	appear	appear	VB
6745	48	17	dry	dry	JJ
6745	48	18	and	and	CC
6745	48	19	rather	rather	RB
6745	48	20	coarse	coarse	JJ
6745	48	21	.	.	.
6745	49	1	The	the	DT
6745	49	2	quantity	quantity	NN
6745	49	3	of	of	IN
6745	49	4	meat	meat	NN
6745	49	5	should	should	MD
6745	49	6	be	be	VB
6745	49	7	large	large	JJ
6745	49	8	for	for	IN
6745	49	9	the	the	DT
6745	49	10	size	size	NN
6745	49	11	of	of	IN
6745	49	12	the	the	DT
6745	49	13	bones	bone	NNS
6745	49	14	.	.	.
6745	50	1	Quarters	quarter	NNS
6745	50	2	of	of	IN
6745	50	3	beef	beef	NN
6745	50	4	should	should	MD
6745	50	5	be	be	VB
6745	50	6	kept	keep	VBN
6745	50	7	as	as	RB
6745	50	8	long	long	RB
6745	50	9	as	as	IN
6745	50	10	possible	possible	JJ
6745	50	11	before	before	IN
6745	50	12	cutting	cut	VBG
6745	50	13	.	.	.
6745	51	1	The	the	DT
6745	51	2	time	time	NN
6745	51	3	depends	depend	VBZ
6745	51	4	upon	upon	IN
6745	51	5	climate	climate	NN
6745	51	6	and	and	CC
6745	51	7	conveniences	convenience	NNS
6745	51	8	,	,	,
6745	51	9	but	but	CC
6745	51	10	in	in	IN
6745	51	11	the	the	DT
6745	51	12	North	North	NNP
6745	51	13	should	should	MD
6745	51	14	be	be	VB
6745	51	15	two	two	CD
6745	51	16	or	or	CC
6745	51	17	three	three	CD
6745	51	18	weeks	week	NNS
6745	51	19	.	.	.
6745	52	1	A	a	DT
6745	52	2	side	side	NN
6745	52	3	of	of	IN
6745	52	4	beef	beef	NN
6745	52	5	is	be	VBZ
6745	52	6	first	first	RB
6745	52	7	divided	divide	VBN
6745	52	8	into	into	IN
6745	52	9	two	two	CD
6745	52	10	parts	part	NNS
6745	52	11	called	call	VBD
6745	52	12	the	the	DT
6745	52	13	fore	fore	NN
6745	52	14	and	and	CC
6745	52	15	hind	hind	NN
6745	52	16	quarters	quarter	NNS
6745	52	17	.	.	.
6745	53	1	These	these	DT
6745	53	2	are	be	VBP
6745	53	3	then	then	RB
6745	53	4	cut	cut	VBN
6745	53	5	into	into	IN
6745	53	6	variously	variously	RB
6745	53	7	-	-	HYPH
6745	53	8	shaped	shaped	JJ
6745	53	9	and	and	CC
6745	53	10	sized	sized	JJ
6745	53	11	pieces	piece	NNS
6745	53	12	.	.	.
6745	54	1	Different	different	JJ
6745	54	2	localities	locality	NNS
6745	54	3	have	have	VBP
6745	54	4	different	different	JJ
6745	54	5	names	name	NNS
6745	54	6	for	for	IN
6745	54	7	some	some	DT
6745	54	8	of	of	IN
6745	54	9	these	these	DT
6745	54	10	cuts	cut	NNS
6745	54	11	.	.	.
6745	55	1	The	the	DT
6745	55	2	diagrams	diagram	NNS
6745	55	3	represent	represent	VBP
6745	55	4	the	the	DT
6745	55	5	pieces	piece	NNS
6745	55	6	as	as	IN
6745	55	7	they	-PRON-	PRP
6745	55	8	are	be	VBP
6745	55	9	sold	sell	VBN
6745	55	10	in	in	IN
6745	55	11	the	the	DT
6745	55	12	Boston	Boston	NNP
6745	55	13	market	market	NN
6745	55	14	,	,	,
6745	55	15	and	and	CC
6745	55	16	the	the	DT
6745	55	17	tables	table	NNS
6745	55	18	give	give	VBP
6745	55	19	the	the	DT
6745	55	20	New	New	NNP
6745	55	21	York	York	NNP
6745	55	22	and	and	CC
6745	55	23	Philadelphia	Philadelphia	NNP
6745	55	24	names	name	NNS
6745	55	25	for	for	IN
6745	55	26	the	the	DT
6745	55	27	same	same	JJ
6745	55	28	pieces	piece	NNS
6745	55	29	.	.	.
6745	56	1	In	in	IN
6745	56	2	these	these	DT
6745	56	3	latter	latter	JJ
6745	56	4	two	two	CD
6745	56	5	cities	city	NNS
6745	56	6	,	,	,
6745	56	7	when	when	WRB
6745	56	8	the	the	DT
6745	56	9	side	side	NN
6745	56	10	of	of	IN
6745	56	11	beef	beef	NN
6745	56	12	is	be	VBZ
6745	56	13	divided	divide	VBN
6745	56	14	into	into	IN
6745	56	15	halves	half	NNS
6745	56	16	,	,	,
6745	56	17	they	-PRON-	PRP
6745	56	18	cut	cut	VBD
6745	56	19	farther	far	RBR
6745	56	20	back	back	RB
6745	56	21	on	on	IN
6745	56	22	the	the	DT
6745	56	23	hind	hind	JJ
6745	56	24	quarter	quarter	NN
6745	56	25	than	than	IN
6745	56	26	they	-PRON-	PRP
6745	56	27	do	do	VBP
6745	56	28	in	in	IN
6745	56	29	Boston	Boston	NNP
6745	56	30	,	,	,
6745	56	31	taking	take	VBG
6745	56	32	in	in	RP
6745	56	33	all	all	PDT
6745	56	34	the	the	DT
6745	56	35	ribs	rib	NNS
6745	56	36	--	--	:
6745	56	37	thirteen	thirteen	CD
6745	56	38	and	and	CC
6745	56	39	sometimes	sometimes	RB
6745	56	40	fourteen	fourteen	CD
6745	56	41	.	.	.
6745	57	1	This	this	DT
6745	57	2	gives	give	VBZ
6745	57	3	one	one	CD
6745	57	4	more	more	JJR
6745	57	5	rib	rib	NN
6745	57	6	roast	roast	NN
6745	57	7	.	.	.
6745	58	1	They	-PRON-	PRP
6745	58	2	do	do	VBP
6745	58	3	not	not	RB
6745	58	4	have	have	VB
6745	58	5	what	what	WP
6745	58	6	in	in	IN
6745	58	7	Boston	Boston	NNP
6745	58	8	is	be	VBZ
6745	58	9	called	call	VBN
6745	58	10	the	the	DT
6745	58	11	tip	tip	NN
6745	58	12	of	of	IN
6745	58	13	the	the	DT
6745	58	14	sirloin	sirloin	NN
6745	58	15	.	.	.
6745	59	1	The	the	DT
6745	59	2	Hind	hind	JJ
6745	59	3	Quarter	quarter	NN
6745	59	4	.	.	.
6745	60	1	In	in	IN
6745	60	2	Philadelphia	Philadelphia	NNP
6745	60	3	they	-PRON-	PRP
6745	60	4	cut	cut	VBD
6745	60	5	meat	meat	NN
6745	60	6	more	more	RBR
6745	60	7	as	as	IN
6745	60	8	is	be	VBZ
6745	60	9	done	do	VBN
6745	60	10	in	in	IN
6745	60	11	Boston	Boston	NNP
6745	60	12	than	than	IN
6745	60	13	they	-PRON-	PRP
6745	60	14	do	do	VBP
6745	60	15	in	in	IN
6745	60	16	New	New	NNP
6745	60	17	York	York	NNP
6745	60	18	.	.	.
6745	61	1	The	the	DT
6745	61	2	following	follow	VBG
6745	61	3	diagram	diagram	NN
6745	61	4	shows	show	VBZ
6745	61	5	a	a	DT
6745	61	6	hind	hind	JJ
6745	61	7	quarter	quarter	NN
6745	61	8	as	as	IN
6745	61	9	it	-PRON-	PRP
6745	61	10	appears	appear	VBZ
6745	61	11	in	in	IN
6745	61	12	Boston	Boston	NNP
6745	61	13	.	.	.
6745	62	1	In	in	IN
6745	62	2	the	the	DT
6745	62	3	other	other	JJ
6745	62	4	two	two	CD
6745	62	5	cities	city	NNS
6745	62	6	the	the	DT
6745	62	7	parts	part	NNS
6745	62	8	1	1	CD
6745	62	9	and	and	CC
6745	62	10	13f	13f	NNS
6745	62	11	are	be	VBP
6745	62	12	included	include	VBN
6745	62	13	in	in	IN
6745	62	14	the	the	DT
6745	62	15	_	_	NNP
6745	62	16	fore	fore	NN
6745	62	17	_	_	NNP
6745	62	18	quarter	quarter	NN
6745	62	19	.	.	.
6745	63	1	The	the	DT
6745	63	2	dotted	dotted	JJ
6745	63	3	lines	line	NNS
6745	63	4	show	show	VBP
6745	63	5	wherein	wherein	WRB
6745	63	6	the	the	DT
6745	63	7	New	New	NNP
6745	63	8	York	York	NNP
6745	63	9	cutting	cut	VBG
6745	63	10	differs	differ	NNS
6745	63	11	from	from	IN
6745	63	12	the	the	DT
6745	63	13	Boston	Boston	NNP
6745	63	14	:	:	:
6745	63	15	[	[	-LRB-
6745	63	16	ILLUSTRATION	illustration	NN
6745	63	17	:	:	:
6745	63	18	Diagram	Diagram	NNP
6745	63	19	No	no	UH
6745	63	20	.	.	.
6745	64	1	1	1	LS
6745	64	2	.	.	.
6745	65	1	Hind	Hind	NNP
6745	65	2	Quarter	Quarter	NNP
6745	65	3	of	of	IN
6745	65	4	Beef	Beef	NNP
6745	65	5	.	.	.
6745	65	6	]	]	-RRB-
6745	66	1	EXPLANATION	explanation	NN
6745	66	2	OF	of	IN
6745	66	3	DIAGRAM	DIAGRAM	NNP
6745	66	4	NO	no	UH
6745	66	5	.	.	.
6745	67	1	1	1	LS
6745	67	2	.	.	.
6745	68	1	BOSTON	BOSTON	NNP
6745	68	2	.	.	.
6745	69	1	1	1	LS
6745	69	2	.	.	.
6745	70	1	Tip	tip	NN
6745	70	2	end	end	NN
6745	70	3	of	of	IN
6745	70	4	sirloin	sirloin	NN
6745	70	5	.	.	.
6745	71	1	2	2	LS
6745	71	2	.	.	.
6745	72	1	Second	second	JJ
6745	72	2	cut	cut	NN
6745	72	3	of	of	IN
6745	72	4	sirloin	sirloin	NN
6745	72	5	.	.	.
6745	73	1	3	3	LS
6745	73	2	.	.	.
6745	74	1	First	first	RB
6745	74	2	cut	cut	NN
6745	74	3	of	of	IN
6745	74	4	sirloin	sirloin	NN
6745	74	5	.	.	.
6745	75	1	4	4	LS
6745	75	2	.	.	.
6745	76	1	Back	back	RB
6745	76	2	of	of	IN
6745	76	3	rump	rump	NN
6745	76	4	.	.	.
6745	77	1	5	5	CD
6745	77	2	.	.	.
6745	78	1	Middle	middle	NN
6745	78	2	of	of	IN
6745	78	3	rump	rump	NN
6745	78	4	.	.	.
6745	79	1	6	6	CD
6745	79	2	.	.	.
6745	80	1	Face	face	NN
6745	80	2	of	of	IN
6745	80	3	rump	rump	NN
6745	80	4	.	.	.
6745	81	1	7	7	LS
6745	81	2	.	.	.
6745	82	1	Aichbone	aichbone	JJ
6745	82	2	.	.	.
6745	83	1	8	8	LS
6745	83	2	.	.	.
6745	84	1	Best	good	JJS
6745	84	2	of	of	IN
6745	84	3	round	round	JJ
6745	84	4	steak	steak	NN
6745	84	5	.	.	.
6745	85	1	9	9	CD
6745	85	2	.	.	.
6745	86	1	Poorer	poor	JJR
6745	86	2	round	round	JJ
6745	86	3	steak	steak	NN
6745	86	4	.	.	.
6745	87	1	10	10	CD
6745	87	2	.	.	.
6745	88	1	Best	good	JJS
6745	88	2	part	part	NN
6745	88	3	of	of	IN
6745	88	4	vein	vein	NN
6745	88	5	.	.	.
6745	89	1	11	11	CD
6745	89	2	.	.	.
6745	90	1	Poorer	poor	JJR
6745	90	2	part	part	NN
6745	90	3	of	of	IN
6745	90	4	vein	vein	NN
6745	90	5	.	.	.
6745	91	1	12	12	CD
6745	91	2	.	.	.
6745	92	1	Shank	shank	JJ
6745	92	2	of	of	IN
6745	92	3	round	round	NN
6745	92	4	.	.	.
6745	93	1	13	13	CD
6745	93	2	.	.	.
6745	94	1	Flank	Flank	NNP
6745	94	2	.	.	.
6745	95	1	PHILADELPHIA	PHILADELPHIA	NNP
6745	95	2	.	.	.
6745	96	1	1	1	LS
6745	96	2	.	.	.
6745	97	1	First	first	RB
6745	97	2	cut	cut	NN
6745	97	3	of	of	IN
6745	97	4	ribs	rib	NNS
6745	97	5	.	.	.
6745	98	1	2	2	LS
6745	98	2	.	.	.
6745	99	1	Sirloin	sirloin	NN
6745	99	2	roast	roast	NN
6745	99	3	or	or	CC
6745	99	4	steak	steak	NN
6745	99	5	.	.	.
6745	100	1	3	3	LS
6745	100	2	.	.	.
6745	101	1	Sirloin	sirloin	NN
6745	101	2	roast	roast	NN
6745	101	3	or	or	CC
6745	101	4	steak	steak	NN
6745	101	5	.	.	.
6745	102	1	4	4	LS
6745	102	2	.	.	.
6745	103	1	Hip	hip	VB
6745	103	2	roast	roast	NN
6745	103	3	;	;	:
6745	103	4	also	also	RB
6745	103	5	rump	rump	VB
6745	103	6	steak	steak	NN
6745	103	7	.	.	.
6745	104	1	5	5	CD
6745	104	2	.	.	.
6745	105	1	Middle	middle	NN
6745	105	2	of	of	IN
6745	105	3	rump	rump	NN
6745	105	4	.	.	.
6745	106	1	6	6	CD
6745	106	2	.	.	.
6745	107	1	Face	face	NN
6745	107	2	of	of	IN
6745	107	3	rump	rump	NN
6745	107	4	.	.	.
6745	108	1	7	7	LS
6745	108	2	.	.	.
6745	109	1	Tail	tail	NN
6745	109	2	of	of	IN
6745	109	3	rump	rump	NN
6745	109	4	.	.	.
6745	110	1	8	8	LS
6745	110	2	.	.	.
6745	111	1	Best	good	JJS
6745	111	2	of	of	IN
6745	111	3	round	round	JJ
6745	111	4	steak	steak	NN
6745	111	5	.	.	.
6745	112	1	9	9	CD
6745	112	2	.	.	.
6745	113	1	Poorer	poor	JJR
6745	113	2	round	round	JJ
6745	113	3	steak	steak	NN
6745	113	4	.	.	.
6745	114	1	10	10	CD
6745	114	2	.	.	.
6745	115	1	Best	good	JJS
6745	115	2	part	part	NN
6745	115	3	of	of	IN
6745	115	4	vein	vein	NN
6745	115	5	.	.	.
6745	116	1	11	11	CD
6745	116	2	.	.	.
6745	117	1	Poorer	poor	JJR
6745	117	2	part	part	NN
6745	117	3	of	of	IN
6745	117	4	vein	vein	NN
6745	117	5	.	.	.
6745	118	1	12	12	CD
6745	118	2	.	.	.
6745	119	1	Leg	Leg	NNP
6745	119	2	.	.	.
6745	120	1	13	13	CD
6745	120	2	.	.	.
6745	121	1	(	(	-LRB-
6745	121	2	e	e	LS
6745	121	3	)	)	-RRB-
6745	121	4	Flank	Flank	NNP
6745	121	5	.	.	.
6745	122	1	NEW	NEW	NNP
6745	122	2	YORK	YORK	NNP
6745	122	3	.	.	.
6745	123	1	1	1	LS
6745	123	2	.	.	.
6745	124	1	First	first	RB
6745	124	2	cut	cut	NN
6745	124	3	of	of	IN
6745	124	4	ribs	rib	NNS
6745	124	5	.	.	.
6745	125	1	2	2	LS
6745	125	2	.	.	.
6745	126	1	Porter	Porter	NNP
6745	126	2	-	-	HYPH
6745	126	3	house	house	NNP
6745	126	4	steak	steak	NN
6745	126	5	or	or	CC
6745	126	6	sirloin	sirloin	NNP
6745	126	7	roast	roast	NNP
6745	126	8	3	3	CD
6745	126	9	.	.	.
6745	127	1	Flat	flat	JJ
6745	127	2	-	-	HYPH
6745	127	3	boned	boned	JJ
6745	127	4	sirloin	sirloin	NN
6745	127	5	steak	steak	NN
6745	127	6	or	or	CC
6745	127	7	roast	roast	NN
6745	127	8	.	.	.
6745	128	1	4,5,6	4,5,6	LS
6745	128	2	.	.	.
6745	129	1	/(a	/(a	NFP
6745	129	2	)	)	-RRB-
6745	129	3	Large	large	JJ
6745	129	4	sirloin	sirloin	NN
6745	129	5	(	(	-LRB-
6745	129	6	a	a	DT
6745	129	7	)	)	-RRB-
6745	129	8	steaks	steak	NNS
6745	129	9	or	or	CC
6745	129	10	roasts	roast	NNS
6745	129	11	7	7	CD
6745	129	12	.	.	.
6745	130	1	Aichbone	aichbone	JJ
6745	130	2	.	.	.
6745	131	1	8	8	LS
6745	131	2	.	.	.
6745	132	1	(	(	-LRB-
6745	132	2	and	and	CC
6745	132	3	4b	4b	NNS
6745	132	4	and	and	CC
6745	132	5	5b	5b	NN
6745	132	6	)	)	-RRB-
6745	132	7	Rump	Rump	NNP
6745	132	8	steak	steak	NN
6745	132	9	.	.	.
6745	133	1	9	9	CD
6745	133	2	.	.	.
6745	134	1	(	(	-LRB-
6745	134	2	and	and	CC
6745	134	3	13e	13e	NNPS
6745	134	4	)	)	-RRB-
6745	134	5	Round	Round	NNP
6745	134	6	steak	steak	NN
6745	134	7	.	.	.
6745	135	1	10	10	CD
6745	135	2	.	.	.
6745	136	1	Best	good	JJS
6745	136	2	part	part	NN
6745	136	3	of	of	IN
6745	136	4	vein	vein	NNP
6745	136	5	11	11	CD
6745	136	6	.	.	.
6745	137	1	Poorer	poor	JJR
6745	137	2	part	part	NN
6745	137	3	of	of	IN
6745	137	4	vein	vein	NN
6745	137	5	.	.	.
6745	138	1	12	12	CD
6745	138	2	.	.	.
6745	139	1	(	(	-LRB-
6745	139	2	d	d	LS
6745	139	3	)	)	-RRB-
6745	139	4	Leg	Leg	NNP
6745	139	5	of	of	IN
6745	139	6	beef	beef	NN
6745	139	7	.	.	.
6745	140	1	13	13	CD
6745	140	2	.	.	.
6745	141	1	(	(	-LRB-
6745	141	2	e	e	LS
6745	141	3	)	)	-RRB-
6745	141	4	Flank	Flank	NNP
6745	141	5	.	.	.
6745	142	1	The	the	DT
6745	142	2	hind	hind	JJ
6745	142	3	quarter	quarter	NN
6745	142	4	consists	consist	VBZ
6745	142	5	of	of	IN
6745	142	6	the	the	DT
6745	142	7	loin	loin	NN
6745	142	8	,	,	,
6745	142	9	rump	rump	VBP
6745	142	10	,	,	,
6745	142	11	round	round	JJ
6745	142	12	,	,	,
6745	142	13	tenderloin	tenderloin	JJ
6745	142	14	or	or	CC
6745	142	15	fillet	fillet	NN
6745	142	16	of	of	IN
6745	142	17	beef	beef	NN
6745	142	18	,	,	,
6745	142	19	leg	leg	NN
6745	142	20	and	and	CC
6745	142	21	flank	flank	NN
6745	142	22	.	.	.
6745	143	1	The	the	DT
6745	143	2	loin	loin	NN
6745	143	3	is	be	VBZ
6745	143	4	usually	usually	RB
6745	143	5	cut	cut	VBN
6745	143	6	into	into	IN
6745	143	7	roasts	roast	NNS
6745	143	8	and	and	CC
6745	143	9	steaks	steak	NNS
6745	143	10	;	;	:
6745	143	11	the	the	DT
6745	143	12	roasts	roast	NNS
6745	143	13	are	be	VBP
6745	143	14	called	call	VBN
6745	143	15	sirloin	sirloin	NN
6745	143	16	roasts	roast	NNS
6745	143	17	and	and	CC
6745	143	18	the	the	DT
6745	143	19	steaks	steak	NNS
6745	143	20	sirloin	sirloin	NN
6745	143	21	or	or	CC
6745	143	22	porter	porter	NN
6745	143	23	-	-	HYPH
6745	143	24	house	house	NN
6745	143	25	steaks	steak	NNS
6745	143	26	.	.	.
6745	144	1	In	in	IN
6745	144	2	the	the	DT
6745	144	3	loin	loin	NN
6745	144	4	is	be	VBZ
6745	144	5	found	find	VBN
6745	144	6	the	the	DT
6745	144	7	tenderloin	tenderloin	JJ
6745	144	8	;	;	:
6745	144	9	and	and	CC
6745	144	10	a	a	DT
6745	144	11	small	small	JJ
6745	144	12	piece	piece	NN
6745	144	13	of	of	IN
6745	144	14	it	-PRON-	PRP
6745	144	15	(	(	-LRB-
6745	144	16	about	about	RB
6745	144	17	two	two	CD
6745	144	18	and	and	CC
6745	144	19	a	a	DT
6745	144	20	half	half	NN
6745	144	21	pounds	pound	NNS
6745	144	22	in	in	IN
6745	144	23	a	a	DT
6745	144	24	large	large	JJ
6745	144	25	animal	animal	NN
6745	144	26	)	)	-RRB-
6745	144	27	runs	run	VBZ
6745	144	28	back	back	RB
6745	144	29	into	into	IN
6745	144	30	the	the	DT
6745	144	31	rump	rump	NN
6745	144	32	.	.	.
6745	145	1	In	in	IN
6745	145	2	Boston	Boston	NNP
6745	145	3	this	this	DT
6745	145	4	is	be	VBZ
6745	145	5	often	often	RB
6745	145	6	sold	sell	VBN
6745	145	7	under	under	IN
6745	145	8	the	the	DT
6745	145	9	name	name	NN
6745	145	10	of	of	IN
6745	145	11	the	the	DT
6745	145	12	short	short	JJ
6745	145	13	fillet	fillet	NN
6745	145	14	,	,	,
6745	145	15	but	but	CC
6745	145	16	the	the	DT
6745	145	17	New	New	NNP
6745	145	18	York	York	NNP
6745	145	19	and	and	CC
6745	145	20	Philadelphia	Philadelphia	NNP
6745	145	21	marketmen	marketman	NNS
6745	145	22	do	do	VBP
6745	145	23	not	not	RB
6745	145	24	cut	cut	VB
6745	145	25	it	-PRON-	PRP
6745	145	26	.	.	.
6745	146	1	Plate	plate	NN
6745	146	2	No	no	UH
6745	146	3	.	.	.
6745	147	1	2	2	CD
6745	147	2	shows	show	VBZ
6745	147	3	the	the	DT
6745	147	4	fillet	fillet	NN
6745	147	5	.	.	.
6745	148	1	[	[	-LRB-
6745	148	2	Illustration	illustration	NN
6745	148	3	:	:	:
6745	148	4	PLATE	PLATE	NNP
6745	148	5	NO	no	UH
6745	148	6	.	.	.
6745	149	1	2	2	LS
6745	149	2	.	.	.
6745	150	1	SHORT	short	JJ
6745	150	2	FILLET	FILLET	NNP
6745	150	3	.	.	.
6745	150	4	]	]	-RRB-
6745	151	1	Next	next	IN
6745	151	2	the	the	DT
6745	151	3	loin	loin	NN
6745	151	4	comes	come	VBZ
6745	151	5	the	the	DT
6745	151	6	rump	rump	NN
6745	151	7	,	,	,
6745	151	8	from	from	IN
6745	151	9	which	which	WDT
6745	151	10	are	be	VBP
6745	151	11	cut	cut	VBN
6745	151	12	steaks	steak	NNS
6745	151	13	,	,	,
6745	151	14	roasts	roast	NNS
6745	151	15	and	and	CC
6745	151	16	pieces	piece	NNS
6745	151	17	for	for	IN
6745	151	18	stewing	stew	VBG
6745	151	19	,	,	,
6745	151	20	braising	braise	VBG
6745	151	21	,	,	,
6745	151	22	a	a	DT
6745	151	23	la	la	JJ
6745	151	24	mode	mode	NN
6745	151	25	and	and	CC
6745	151	26	soups	soup	NNS
6745	151	27	.	.	.
6745	152	1	Next	next	RB
6745	152	2	the	the	DT
6745	152	3	rump	rump	NN
6745	152	4	comes	come	VBZ
6745	152	5	the	the	DT
6745	152	6	round	round	NN
6745	152	7	,	,	,
6745	152	8	from	from	IN
6745	152	9	which	which	WDT
6745	152	10	are	be	VBP
6745	152	11	cut	cut	VBN
6745	152	12	steaks	steak	NNS
6745	152	13	,	,	,
6745	152	14	pieces	piece	NNS
6745	152	15	for	for	IN
6745	152	16	a	a	DT
6745	152	17	la	la	JJ
6745	152	18	mode	mode	NN
6745	152	19	,	,	,
6745	152	20	stewing	stew	VBG
6745	152	21	,	,	,
6745	152	22	braising	braising	NN
6745	152	23	and	and	CC
6745	152	24	soups	soup	NNS
6745	152	25	.	.	.
6745	153	1	The	the	DT
6745	153	2	flank	flank	NN
6745	153	3	is	be	VBZ
6745	153	4	cut	cut	VBN
6745	153	5	from	from	IN
6745	153	6	the	the	DT
6745	153	7	loin	loin	NN
6745	153	8	,	,	,
6745	153	9	and	and	CC
6745	153	10	used	use	VBN
6745	153	11	for	for	IN
6745	153	12	corning	corning	NN
6745	153	13	,	,	,
6745	153	14	stewing	stew	VBG
6745	153	15	and	and	CC
6745	153	16	as	as	IN
6745	153	17	a	a	DT
6745	153	18	roll	roll	NN
6745	153	19	of	of	IN
6745	153	20	beef	beef	NN
6745	153	21	.	.	.
6745	154	1	Plate	plate	NN
6745	154	2	No	no	UH
6745	154	3	.	.	.
6745	155	1	4	4	CD
6745	155	2	represents	represent	VBZ
6745	155	3	a	a	DT
6745	155	4	loin	loin	NN
6745	155	5	as	as	IN
6745	155	6	cut	cut	VBN
6745	155	7	in	in	IN
6745	155	8	Boston	Boston	NNP
6745	155	9	and	and	CC
6745	155	10	Philadelphia	Philadelphia	NNP
6745	155	11	,	,	,
6745	155	12	and	and	CC
6745	155	13	it	-PRON-	PRP
6745	155	14	and	and	CC
6745	155	15	No	no	UH
6745	155	16	.	.	.
6745	156	1	3	3	CD
6745	156	2	represent	represent	VB
6745	156	3	one	one	CD
6745	156	4	as	as	IN
6745	156	5	cut	cut	VBN
6745	156	6	in	in	IN
6745	156	7	New	New	NNP
6745	156	8	York	York	NNP
6745	156	9	,	,	,
6745	156	10	if	if	IN
6745	156	11	the	the	DT
6745	156	12	two	two	CD
6745	156	13	parts	part	NNS
6745	156	14	be	be	VB
6745	156	15	imagined	imagine	VBN
6745	156	16	joined	join	VBN
6745	156	17	at	at	IN
6745	156	18	the	the	DT
6745	156	19	point	point	NN
6745	156	20	A.	a.	NN
6745	157	1	No	no	UH
6745	157	2	.	.	.
6745	158	1	4	4	CD
6745	158	2	also	also	RB
6745	158	3	shows	show	VBZ
6745	158	4	the	the	DT
6745	158	5	inside	inside	NN
6745	158	6	of	of	IN
6745	158	7	the	the	DT
6745	158	8	loin	loin	NN
6745	158	9	,	,	,
6745	158	10	where	where	WRB
6745	158	11	the	the	DT
6745	158	12	tenderloin	tenderloin	JJ
6745	158	13	lies	lie	NNS
6745	158	14	.	.	.
6745	159	1	The	the	DT
6745	159	2	sirloin	sirloin	NN
6745	159	3	is	be	VBZ
6745	159	4	cut	cut	VBN
6745	159	5	in	in	IN
6745	159	6	all	all	DT
6745	159	7	sizes	size	NNS
6745	159	8	,	,	,
6745	159	9	from	from	IN
6745	159	10	eight	eight	CD
6745	159	11	to	to	TO
6745	159	12	twenty	twenty	CD
6745	159	13	pounds	pound	NNS
6745	159	14	,	,	,
6745	159	15	to	to	TO
6745	159	16	suit	suit	VB
6745	159	17	the	the	DT
6745	159	18	purchaser	purchaser	NN
6745	159	19	.	.	.
6745	160	1	The	the	DT
6745	160	2	end	end	NN
6745	160	3	next	next	IN
6745	160	4	the	the	DT
6745	160	5	ribs	rib	NNS
6745	160	6	gives	give	VBZ
6745	160	7	the	the	DT
6745	160	8	smallest	small	JJS
6745	160	9	pieces	piece	NNS
6745	160	10	,	,	,
6745	160	11	which	which	WDT
6745	160	12	are	be	VBP
6745	160	13	best	good	JJS
6745	160	14	for	for	IN
6745	160	15	a	a	DT
6745	160	16	small	small	JJ
6745	160	17	family	family	NN
6745	160	18	.	.	.
6745	161	1	The	the	DT
6745	161	2	tenderloin	tenderloin	JJ
6745	161	3	in	in	IN
6745	161	4	this	this	DT
6745	161	5	cut	cut	NN
6745	161	6	is	be	VBZ
6745	161	7	not	not	RB
6745	161	8	as	as	RB
6745	161	9	large	large	JJ
6745	161	10	as	as	IN
6745	161	11	in	in	IN
6745	161	12	the	the	DT
6745	161	13	first	first	JJ
6745	161	14	and	and	CC
6745	161	15	second	second	JJ
6745	161	16	.	.	.
6745	162	1	In	in	IN
6745	162	2	cutting	cut	VBG
6745	162	3	sirloin	sirloin	NN
6745	162	4	steaks	steak	NNS
6745	162	5	or	or	CC
6745	162	6	roasts	roast	NNS
6745	162	7	,	,	,
6745	162	8	dealers	dealer	NNS
6745	162	9	vary	vary	VBP
6745	162	10	as	as	IN
6745	162	11	to	to	IN
6745	162	12	the	the	DT
6745	162	13	amount	amount	NN
6745	162	14	of	of	IN
6745	162	15	flank	flank	NN
6745	162	16	they	-PRON-	PRP
6745	162	17	leave	leave	VBP
6745	162	18	on	on	IN
6745	162	19	.	.	.
6745	163	1	There	there	EX
6745	163	2	should	should	MD
6745	163	3	be	be	VB
6745	163	4	little	little	JJ
6745	163	5	,	,	,
6745	163	6	if	if	IN
6745	163	7	any	any	DT
6745	163	8	,	,	,
6745	163	9	as	as	IN
6745	163	10	that	that	DT
6745	163	11	is	be	VBZ
6745	163	12	not	not	RB
6745	163	13	a	a	DT
6745	163	14	part	part	NN
6745	163	15	for	for	IN
6745	163	16	roasting	roast	VBG
6745	163	17	or	or	CC
6745	163	18	broiling	broil	VBG
6745	163	19	.	.	.
6745	164	1	When	when	WRB
6745	164	2	it	-PRON-	PRP
6745	164	3	is	be	VBZ
6745	164	4	all	all	DT
6745	164	5	cut	cut	VBN
6745	164	6	off	off	RP
6745	164	7	the	the	DT
6745	164	8	price	price	NN
6745	164	9	of	of	IN
6745	164	10	the	the	DT
6745	164	11	sirloin	sirloin	NN
6745	164	12	is	be	VBZ
6745	164	13	of	of	IN
6745	164	14	course	course	NN
6745	164	15	very	very	RB
6745	164	16	much	much	RB
6745	164	17	more	more	JJR
6745	164	18	than	than	IN
6745	164	19	when	when	WRB
6745	164	20	a	a	DT
6745	164	21	part	part	NN
6745	164	22	is	be	VBZ
6745	164	23	left	leave	VBN
6745	164	24	on	on	RP
6745	164	25	,	,	,
6745	164	26	but	but	CC
6745	164	27	though	though	IN
6745	164	28	the	the	DT
6745	164	29	cost	cost	NN
6745	164	30	is	be	VBZ
6745	164	31	increased	increase	VBN
6745	164	32	eight	eight	CD
6745	164	33	or	or	CC
6745	164	34	ten	ten	CD
6745	164	35	cents	cent	NNS
6745	164	36	a	a	DT
6745	164	37	pound	pound	NN
6745	164	38	,	,	,
6745	164	39	it	-PRON-	PRP
6745	164	40	is	be	VBZ
6745	164	41	economy	economy	NN
6745	164	42	to	to	TO
6745	164	43	pay	pay	VB
6745	164	44	this	this	DT
6745	164	45	rather	rather	RB
6745	164	46	than	than	IN
6745	164	47	take	take	VB
6745	164	48	what	what	WP
6745	164	49	you	-PRON-	PRP
6745	164	50	do	do	VBP
6745	164	51	not	not	RB
6745	164	52	want	want	VB
6745	164	53	.	.	.
6745	165	1	[	[	-LRB-
6745	165	2	Illustration	illustration	NN
6745	165	3	:	:	:
6745	165	4	PLATE	PLATE	NNP
6745	165	5	NO	no	UH
6745	165	6	.	.	.
6745	166	1	3	3	LS
6745	166	2	.	.	.
6745	167	1	RUMP	RUMP	NNP
6745	167	2	,	,	,
6745	167	3	SHOWING	show	VBG
6745	167	4	END	END	NNP
6745	167	5	WHICH	which	WDT
6745	167	6	JOINS	join	NNS
6745	167	7	ROUND	round	NN
6745	167	8	.	.	.
6745	167	9	]	]	-RRB-
6745	168	1	[	[	-LRB-
6745	168	2	Illustration	illustration	NN
6745	168	3	:	:	:
6745	168	4	PLATE	PLATE	NNP
6745	168	5	NO	no	UH
6745	168	6	.	.	.
6745	169	1	4	4	LS
6745	169	2	.	.	.
6745	170	1	LOIN	LOIN	NNP
6745	170	2	.	.	.
6745	171	1	THE	the	DT
6745	171	2	LOWER	LOWER	NNP
6745	171	3	END	END	NNP
6745	171	4	JOINS	JOINS	NNP
6745	171	5	RIBS	RIBS	NNP
6745	171	6	.	.	.
6745	171	7	]	]	-RRB-
6745	172	1	Porter	Porter	NNP
6745	172	2	-	-	HYPH
6745	172	3	House	House	NNP
6745	172	4	Steaks	Steaks	NNP
6745	172	5	.	.	.
6745	173	1	Every	every	DT
6745	173	2	part	part	NN
6745	173	3	of	of	IN
6745	173	4	the	the	DT
6745	173	5	sirloin	sirloin	NN
6745	173	6	,	,	,
6745	173	7	and	and	CC
6745	173	8	a	a	DT
6745	173	9	part	part	NN
6745	173	10	of	of	IN
6745	173	11	the	the	DT
6745	173	12	rump	rump	NN
6745	173	13	,	,	,
6745	173	14	is	be	VBZ
6745	173	15	named	name	VBN
6745	173	16	porter-	porter-	JJ
6745	173	17	house	house	NNP
6745	173	18	steak	steak	NNP
6745	173	19	in	in	IN
6745	173	20	various	various	JJ
6745	173	21	localities	locality	NNS
6745	173	22	.	.	.
6745	174	1	In	in	IN
6745	174	2	New	New	NNP
6745	174	3	York	York	NNP
6745	174	4	the	the	DT
6745	174	5	second	second	JJ
6745	174	6	cut	cut	NN
6745	174	7	of	of	IN
6745	174	8	the	the	DT
6745	174	9	sirloin	sirloin	NN
6745	174	10	is	be	VBZ
6745	174	11	considered	consider	VBN
6745	174	12	the	the	DT
6745	174	13	choice	choice	NN
6745	174	14	one	one	CD
6745	174	15	for	for	IN
6745	174	16	these	these	DT
6745	174	17	steaks	steak	NNS
6745	174	18	.	.	.
6745	175	1	The	the	DT
6745	175	2	rump	rump	JJ
6745	175	3	steak	steak	NN
6745	175	4	,	,	,
6745	175	5	when	when	WRB
6745	175	6	cut	cut	VBN
6745	175	7	with	with	IN
6745	175	8	the	the	DT
6745	175	9	tenderloin	tenderloin	NN
6745	175	10	in	in	IN
6745	175	11	it	-PRON-	PRP
6745	175	12	,	,	,
6745	175	13	is	be	VBZ
6745	175	14	also	also	RB
6745	175	15	called	call	VBN
6745	175	16	porter	porter	NN
6745	175	17	-	-	HYPH
6745	175	18	house	house	NNP
6745	175	19	steak	steak	NN
6745	175	20	.	.	.
6745	176	1	The	the	DT
6745	176	2	original	original	JJ
6745	176	3	porter	porter	NN
6745	176	4	-	-	HYPH
6745	176	5	house	house	NN
6745	176	6	steaks	steak	NNS
6745	176	7	came	come	VBD
6745	176	8	from	from	IN
6745	176	9	the	the	DT
6745	176	10	small	small	JJ
6745	176	11	end	end	NN
6745	176	12	of	of	IN
6745	176	13	the	the	DT
6745	176	14	loin	loin	NN
6745	176	15	.	.	.
6745	177	1	Sirloin	Sirloin	NNP
6745	177	2	Steaks	Steaks	NNP
6745	177	3	.	.	.
6745	178	1	Sirloin	sirloin	NN
6745	178	2	steaks	steak	NNS
6745	178	3	are	be	VBP
6745	178	4	cut	cut	VBN
6745	178	5	from	from	IN
6745	178	6	all	all	DT
6745	178	7	parts	part	NNS
6745	178	8	of	of	IN
6745	178	9	the	the	DT
6745	178	10	loin	loin	NN
6745	178	11	,	,	,
6745	178	12	beginning	begin	VBG
6745	178	13	with	with	IN
6745	178	14	the	the	DT
6745	178	15	small	small	JJ
6745	178	16	end	end	NN
6745	178	17	and	and	CC
6745	178	18	finishing	finish	VBG
6745	178	19	with	with	IN
6745	178	20	the	the	DT
6745	178	21	rump	rump	NN
6745	178	22	.	.	.
6745	179	1	In	in	IN
6745	179	2	New	New	NNP
6745	179	3	York	York	NNP
6745	179	4	the	the	DT
6745	179	5	rump	rump	JJ
6745	179	6	steaks	steak	NNS
6745	179	7	are	be	VBP
6745	179	8	also	also	RB
6745	179	9	known	know	VBN
6745	179	10	as	as	IN
6745	179	11	sirloin	sirloin	NN
6745	179	12	.	.	.
6745	180	1	In	in	IN
6745	180	2	some	some	DT
6745	180	3	places	place	NNS
6745	180	4	they	-PRON-	PRP
6745	180	5	do	do	VBP
6745	180	6	not	not	RB
6745	180	7	cut	cut	VB
6745	180	8	tenderloin	tenderloin	JJ
6745	180	9	with	with	IN
6745	180	10	sirloin	sirloin	NN
6745	180	11	.	.	.
6745	181	1	One	one	CD
6745	181	2	slice	slice	NN
6745	181	3	of	of	IN
6745	181	4	sirloin	sirloin	NN
6745	181	5	from	from	IN
6745	181	6	a	a	DT
6745	181	7	good	good	JJ
6745	181	8	-	-	HYPH
6745	181	9	sized	sized	JJ
6745	181	10	animal	animal	NN
6745	181	11	will	will	MD
6745	181	12	weigh	weigh	VB
6745	181	13	about	about	RB
6745	181	14	two	two	CD
6745	181	15	and	and	CC
6745	181	16	a	a	DT
6745	181	17	half	half	NN
6745	181	18	pounds	pound	NNS
6745	181	19	.	.	.
6745	182	1	If	if	IN
6745	182	2	the	the	DT
6745	182	3	flank	flank	NN
6745	182	4	,	,	,
6745	182	5	bone	bone	NN
6745	182	6	and	and	CC
6745	182	7	fat	fat	NN
6745	182	8	were	be	VBD
6745	182	9	removed	remove	VBN
6745	182	10	,	,	,
6745	182	11	there	there	EX
6745	182	12	would	would	MD
6745	182	13	remain	remain	VB
6745	182	14	about	about	IN
6745	182	15	a	a	DT
6745	182	16	pound	pound	NN
6745	182	17	of	of	IN
6745	182	18	clear	clear	JJ
6745	182	19	,	,	,
6745	182	20	tender	tender	JJ
6745	182	21	,	,	,
6745	182	22	juicy	juicy	JJ
6745	182	23	meat	meat	NN
6745	182	24	There	there	RB
6745	182	25	being	be	VBG
6745	182	26	,	,	,
6745	182	27	therefore	therefore	RB
6745	182	28	,	,	,
6745	182	29	considerable	considerable	JJ
6745	182	30	waste	waste	NN
6745	182	31	to	to	IN
6745	182	32	this	this	DT
6745	182	33	steak	steak	NN
6745	182	34	,	,	,
6745	182	35	it	-PRON-	PRP
6745	182	36	will	will	MD
6745	182	37	always	always	RB
6745	182	38	be	be	VB
6745	182	39	expensive	expensive	JJ
6745	182	40	as	as	IN
6745	182	41	compared	compare	VBN
6745	182	42	with	with	IN
6745	182	43	one	one	CD
6745	182	44	from	from	IN
6745	182	45	a	a	DT
6745	182	46	rump	rump	JJ
6745	182	47	or	or	CC
6745	182	48	round	round	JJ
6745	182	49	.	.	.
6745	183	1	But	but	CC
6745	183	2	many	many	JJ
6745	183	3	persons	person	NNS
6745	183	4	care	care	VBP
6745	183	5	only	only	RB
6745	183	6	for	for	IN
6745	183	7	this	this	DT
6745	183	8	kind	kind	NN
6745	183	9	,	,	,
6745	183	10	as	as	IN
6745	183	11	it	-PRON-	PRP
6745	183	12	has	have	VBZ
6745	183	13	a	a	DT
6745	183	14	flavor	flavor	NN
6745	183	15	peculiar	peculiar	JJ
6745	183	16	to	to	IN
6745	183	17	itself	-PRON-	PRP
6745	183	18	;	;	:
6745	183	19	and	and	CC
6745	183	20	they	-PRON-	PRP
6745	183	21	will	will	MD
6745	183	22	buy	buy	VB
6745	183	23	it	-PRON-	PRP
6745	183	24	regardless	regardless	RB
6745	183	25	of	of	IN
6745	183	26	economy	economy	NN
6745	183	27	.	.	.
6745	184	1	Plate	plate	NN
6745	184	2	No	no	UH
6745	184	3	.	.	.
6745	185	1	5	5	CD
6745	185	2	shows	show	VBZ
6745	185	3	a	a	DT
6745	185	4	second	second	JJ
6745	185	5	cut	cut	NN
6745	185	6	of	of	IN
6745	185	7	the	the	DT
6745	185	8	sirloin	sirloin	NN
6745	185	9	,	,	,
6745	185	10	with	with	IN
6745	185	11	the	the	DT
6745	185	12	shape	shape	NN
6745	185	13	of	of	IN
6745	185	14	a	a	DT
6745	185	15	sirloin	sirloin	NN
6745	185	16	or	or	CC
6745	185	17	small	small	JJ
6745	185	18	porter	porter	NN
6745	185	19	-	-	HYPH
6745	185	20	house	house	NN
6745	185	21	steak	steak	NN
6745	185	22	.	.	.
6745	186	1	The	the	DT
6745	186	2	only	only	JJ
6745	186	3	part	part	NN
6745	186	4	that	that	WDT
6745	186	5	is	be	VBZ
6745	186	6	really	really	RB
6745	186	7	eatable	eatable	JJ
6745	186	8	as	as	IN
6745	186	9	a	a	DT
6745	186	10	steak	steak	NN
6745	186	11	is	be	VBZ
6745	186	12	from	from	IN
6745	186	13	the	the	DT
6745	186	14	base	base	NN
6745	186	15	to	to	IN
6745	186	16	the	the	DT
6745	186	17	point	point	NN
6745	186	18	A	a	NN
6745	186	19	,	,	,
6745	186	20	the	the	DT
6745	186	21	remainder	remainder	NN
6745	186	22	being	be	VBG
6745	186	23	flank	flank	NN
6745	186	24	.	.	.
6745	187	1	[	[	-LRB-
6745	187	2	Illustration	illustration	NN
6745	187	3	:	:	:
6745	187	4	Plate	plate	NN
6745	187	5	No	no	UH
6745	187	6	.	.	.
6745	188	1	5	5	CD
6745	188	2	.	.	.
6745	189	1	SIRLOIN	SIRLOIN	NNP
6745	189	2	ROAST	ROAST	NNP
6745	189	3	--	--	:
6745	189	4	SECOND	SECOND	NNP
6745	189	5	CUT	CUT	NNP
6745	189	6	.	.	.
6745	189	7	]	]	-RRB-
6745	190	1	[	[	-LRB-
6745	190	2	Illustration	illustration	NN
6745	190	3	:	:	:
6745	190	4	Plate	plate	NN
6745	190	5	No	no	UH
6745	190	6	.	.	.
6745	191	1	7	7	LS
6745	191	2	.	.	.
6745	192	1	SHORT	SHORT	NNP
6745	192	2	RUMP	RUMP	NNP
6745	192	3	STEAK	STEAK	NNP
6745	192	4	.	.	.
6745	192	5	]	]	-RRB-
6745	193	1	[	[	-LRB-
6745	193	2	Illustration	illustration	NN
6745	193	3	:	:	:
6745	193	4	Plate	plate	NN
6745	193	5	No	no	UH
6745	193	6	.	.	.
6745	194	1	6	6	CD
6745	194	2	.	.	.
6745	195	1	LONG	LONG	NNP
6745	195	2	RUMP	RUMP	NNP
6745	195	3	STEAK	STEAK	NNP
6745	195	4	.	.	.
6745	195	5	]	]	-RRB-
6745	196	1	Rump	Rump	NNP
6745	196	2	Steak	Steak	NNP
6745	196	3	.	.	.
6745	197	1	What	what	WP
6745	197	2	in	in	IN
6745	197	3	Boston	Boston	NNP
6745	197	4	and	and	CC
6745	197	5	Philadelphia	Philadelphia	NNP
6745	197	6	is	be	VBZ
6745	197	7	called	call	VBN
6745	197	8	rump	rump	NNP
6745	197	9	steak	steak	NN
6745	197	10	is	be	VBZ
6745	197	11	in	in	IN
6745	197	12	New	New	NNP
6745	197	13	York	York	NNP
6745	197	14	named	name	VBN
6745	197	15	sirloin	sirloin	NN
6745	197	16	.	.	.
6745	198	1	There	there	EX
6745	198	2	are	be	VBP
6745	198	3	three	three	CD
6745	198	4	methods	method	NNS
6745	198	5	of	of	IN
6745	198	6	cutting	cut	VBG
6745	198	7	a	a	DT
6745	198	8	rump	rump	JJ
6745	198	9	steak	steak	NN
6745	198	10	;	;	:
6745	198	11	two	two	CD
6745	198	12	of	of	IN
6745	198	13	these	these	DT
6745	198	14	give	give	VBP
6745	198	15	a	a	DT
6745	198	16	very	very	RB
6745	198	17	fine	fine	JJ
6745	198	18	steak	steak	NN
6745	198	19	,	,	,
6745	198	20	the	the	DT
6745	198	21	third	third	JJ
6745	198	22	almost	almost	RB
6745	198	23	the	the	DT
6745	198	24	poorest	poor	JJS
6745	198	25	kind	kind	NN
6745	198	26	.	.	.
6745	199	1	The	the	DT
6745	199	2	first	first	JJ
6745	199	3	two	two	CD
6745	199	4	are	be	VBP
6745	199	5	to	to	TO
6745	199	6	cut	cut	VB
6745	199	7	across	across	IN
6745	199	8	the	the	DT
6745	199	9	grain	grain	NN
6745	199	10	of	of	IN
6745	199	11	the	the	DT
6745	199	12	meat	meat	NN
6745	199	13	,	,	,
6745	199	14	and	and	CC
6745	199	15	thus	thus	RB
6745	199	16	obtain	obtain	VBP
6745	199	17	,	,	,
6745	199	18	when	when	WRB
6745	199	19	the	the	DT
6745	199	20	beeve	beeve	NN
6745	199	21	is	be	VBZ
6745	199	22	a	a	DT
6745	199	23	good	good	JJ
6745	199	24	one	one	NN
6745	199	25	,	,	,
6745	199	26	really	really	RB
6745	199	27	the	the	DT
6745	199	28	best	good	JJS
6745	199	29	steaks	steak	NNS
6745	199	30	in	in	IN
6745	199	31	the	the	DT
6745	199	32	animal	animal	NN
6745	199	33	.	.	.
6745	200	1	Plates	Plates	NNPS
6745	200	2	Nos	Nos	NNP
6745	200	3	.	.	.
6745	201	1	6	6	CD
6745	201	2	and	and	CC
6745	201	3	7	7	CD
6745	201	4	represent	represent	VBP
6745	201	5	these	these	DT
6745	201	6	steaks	steak	NNS
6745	201	7	.	.	.
6745	202	1	No	no	UH
6745	202	2	.	.	.
6745	203	1	6	6	CD
6745	203	2	is	be	VBZ
6745	203	3	a	a	DT
6745	203	4	long	long	JJ
6745	203	5	rump	rump	NN
6745	203	6	steak	steak	NN
6745	203	7	,	,	,
6745	203	8	very	very	RB
6745	203	9	fine	fine	JJ
6745	203	10	;	;	:
6745	203	11	and	and	CC
6745	203	12	No	no	UH
6745	203	13	.	.	.
6745	204	1	7	7	CD
6745	204	2	a	a	DT
6745	204	3	short	short	JJ
6745	204	4	rump	rump	NN
6745	204	5	,	,	,
6745	204	6	also	also	RB
6745	204	7	excellent	excellent	JJ
6745	204	8	.	.	.
6745	205	1	In	in	IN
6745	205	2	both	both	DT
6745	205	3	of	of	IN
6745	205	4	these	these	DT
6745	205	5	there	there	EX
6745	205	6	is	be	VBZ
6745	205	7	a	a	DT
6745	205	8	piece	piece	NN
6745	205	9	of	of	IN
6745	205	10	tenderloin	tenderloin	NN
6745	205	11	.	.	.
6745	206	1	In	in	IN
6745	206	2	New	New	NNP
6745	206	3	York	York	NNP
6745	206	4	,	,	,
6745	206	5	No	no	UH
6745	206	6	.	.	.
6745	207	1	6	6	CD
6745	207	2	is	be	VBZ
6745	207	3	sirloin	sirloin	NN
6745	207	4	without	without	IN
6745	207	5	bone	bone	NN
6745	207	6	,	,	,
6745	207	7	and	and	CC
6745	207	8	No	no	UH
6745	207	9	.	.	.
6745	208	1	7	7	CD
6745	208	2	sirloin	sirloin	NN
6745	208	3	.	.	.
6745	209	1	There	there	EX
6745	209	2	is	be	VBZ
6745	209	3	yet	yet	RB
6745	209	4	another	another	DT
6745	209	5	slice	slice	NN
6745	209	6	of	of	IN
6745	209	7	rump	rump	NN
6745	209	8	that	that	WDT
6745	209	9	is	be	VBZ
6745	209	10	of	of	IN
6745	209	11	a	a	DT
6745	209	12	superior	superior	JJ
6745	209	13	quality	quality	NN
6745	209	14	.	.	.
6745	210	1	It	-PRON-	PRP
6745	210	2	is	be	VBZ
6745	210	3	cut	cut	VBN
6745	210	4	from	from	IN
6745	210	5	the	the	DT
6745	210	6	back	back	NN
6745	210	7	of	of	IN
6745	210	8	the	the	DT
6745	210	9	rump	rump	NN
6745	210	10	,	,	,
6745	210	11	and	and	CC
6745	210	12	there	there	EX
6745	210	13	is	be	VBZ
6745	210	14	no	no	DT
6745	210	15	tenderloin	tenderloin	JJ
6745	210	16	in	in	IN
6745	210	17	it	-PRON-	PRP
6745	210	18	.	.	.
6745	211	1	Plate	plate	NN
6745	211	2	No	no	UH
6745	211	3	.	.	.
6745	212	1	8	8	CD
6745	212	2	shows	show	VBZ
6745	212	3	a	a	DT
6745	212	4	rump	rump	JJ
6745	212	5	steak	steak	NN
6745	212	6	cut	cut	NN
6745	212	7	with	with	IN
6745	212	8	the	the	DT
6745	212	9	grain	grain	NN
6745	212	10	of	of	IN
6745	212	11	the	the	DT
6745	212	12	meat	meat	NN
6745	212	13	;	;	:
6745	212	14	that	that	RB
6745	212	15	is	is	RB
6745	212	16	,	,	,
6745	212	17	cut	cut	VBN
6745	212	18	lengthwise	lengthwise	RB
6745	212	19	.	.	.
6745	213	1	It	-PRON-	PRP
6745	213	2	comes	come	VBZ
6745	213	3	much	much	RB
6745	213	4	cheaper	cheap	JJR
6745	213	5	than	than	IN
6745	213	6	the	the	DT
6745	213	7	others	other	NNS
6745	213	8	,	,	,
6745	213	9	but	but	CC
6745	213	10	is	be	VBZ
6745	213	11	so	so	RB
6745	213	12	poor	poor	JJ
6745	213	13	that	that	IN
6745	213	14	it	-PRON-	PRP
6745	213	15	should	should	MD
6745	213	16	never	never	RB
6745	213	17	be	be	VB
6745	213	18	bought	buy	VBN
6745	213	19	.	.	.
6745	214	1	It	-PRON-	PRP
6745	214	2	will	will	MD
6745	214	3	curl	curl	VB
6745	214	4	up	up	RP
6745	214	5	when	when	WRB
6745	214	6	broiled	broil	VBN
6745	214	7	,	,	,
6745	214	8	and	and	CC
6745	214	9	will	will	MD
6745	214	10	be	be	VB
6745	214	11	tough	tough	JJ
6745	214	12	and	and	CC
6745	214	13	dry	dry	JJ
6745	214	14	.	.	.
6745	215	1	[	[	-LRB-
6745	215	2	Illustration	illustration	NN
6745	215	3	;	;	:
6745	215	4	Plate	plate	NN
6745	215	5	No	no	UH
6745	215	6	.	.	.
6745	216	1	8	8	LS
6745	216	2	.	.	.
6745	217	1	RUMP	RUMP	NNP
6745	217	2	STEAK	STEAK	VBZ
6745	217	3	WITH	with	IN
6745	217	4	THE	the	DT
6745	217	5	GRAIN	GRAIN	NNP
6745	217	6	.	.	.
6745	217	7	]	]	-RRB-
6745	218	1	[	[	-LRB-
6745	218	2	Illustration	illustration	NN
6745	218	3	:	:	:
6745	218	4	Plate	plate	NN
6745	218	5	No	no	UH
6745	218	6	.	.	.
6745	219	1	9	9	CD
6745	219	2	.	.	.
6745	220	1	BACK	back	RB
6745	220	2	OF	of	IN
6745	220	3	THE	the	DT
6745	220	4	RUMP	RUMP	NNP
6745	220	5	.	.	.
6745	220	6	]	]	-RRB-
6745	221	1	[	[	-LRB-
6745	221	2	Illustration	illustration	NN
6745	221	3	:	:	:
6745	221	4	PLATE	PLATE	NNP
6745	221	5	NO	no	UH
6745	221	6	.	.	.
6745	222	1	10	10	CD
6745	222	2	.	.	.
6745	223	1	AITCHBONE	AITCHBONE	NNP
6745	223	2	.	.	.
6745	223	3	]	]	-RRB-
6745	224	1	[	[	-LRB-
6745	224	2	Illustration	illustration	NN
6745	224	3	:	:	:
6745	224	4	PLATE	PLATE	NNP
6745	224	5	NO	no	UH
6745	224	6	.	.	.
6745	225	1	11	11	CD
6745	225	2	.	.	.
6745	226	1	ROUND	round	NN
6745	226	2	OF	of	IN
6745	226	3	BEEF	BEEF	NNP
6745	226	4	.	.	.
6745	226	5	]	]	-RRB-
6745	227	1	Some	some	DT
6745	227	2	marketmen	marketman	NNS
6745	227	3	will	will	MD
6745	227	4	not	not	RB
6745	227	5	cut	cut	VB
6745	227	6	rump	rump	VB
6745	227	7	steak	steak	NN
6745	227	8	by	by	IN
6745	227	9	the	the	DT
6745	227	10	first	first	JJ
6745	227	11	two	two	CD
6745	227	12	methods	method	NNS
6745	227	13	,	,	,
6745	227	14	because	because	IN
6745	227	15	it	-PRON-	PRP
6745	227	16	spoils	spoil	VBZ
6745	227	17	the	the	DT
6745	227	18	rump	rump	NN
6745	227	19	for	for	IN
6745	227	20	cutting	cut	VBG
6745	227	21	into	into	IN
6745	227	22	roasts	roast	NNS
6745	227	23	,	,	,
6745	227	24	and	and	CC
6745	227	25	also	also	RB
6745	227	26	leaves	leave	VBZ
6745	227	27	a	a	DT
6745	227	28	great	great	JJ
6745	227	29	deal	deal	NN
6745	227	30	of	of	IN
6745	227	31	bone	bone	NN
6745	227	32	and	and	CC
6745	227	33	some	some	DT
6745	227	34	tough	tough	JJ
6745	227	35	meat	meat	NN
6745	227	36	on	on	IN
6745	227	37	hand	hand	NN
6745	227	38	.	.	.
6745	228	1	The	the	DT
6745	228	2	price	price	NN
6745	228	3	per	per	IN
6745	228	4	pound	pound	NN
6745	228	5	for	for	IN
6745	228	6	a	a	DT
6745	228	7	rump	rump	JJ
6745	228	8	steak	steak	NN
6745	228	9	cut	cut	NN
6745	228	10	with	with	IN
6745	228	11	the	the	DT
6745	228	12	grain	grain	NN
6745	228	13	is	be	VBZ
6745	228	14	ten	ten	CD
6745	228	15	cents	cent	NNS
6745	228	16	less	less	JJR
6745	228	17	than	than	IN
6745	228	18	for	for	IN
6745	228	19	that	that	DT
6745	228	20	cut	cut	NN
6745	228	21	across	across	RP
6745	228	22	,	,	,
6745	228	23	and	and	CC
6745	228	24	yet	yet	RB
6745	228	25	dealers	dealer	NNS
6745	228	26	do	do	VBP
6745	228	27	not	not	RB
6745	228	28	find	find	VB
6745	228	29	it	-PRON-	PRP
6745	228	30	profitable	profitable	JJ
6745	228	31	to	to	TO
6745	228	32	sell	sell	VB
6745	228	33	steak	steak	NNP
6745	228	34	cut	cut	VBD
6745	228	35	the	the	DT
6745	228	36	latter	latter	JJ
6745	228	37	way	way	NN
6745	228	38	.	.	.
6745	229	1	Plate	plate	NN
6745	229	2	No	no	UH
6745	229	3	.	.	.
6745	230	1	9	9	CD
6745	230	2	shows	show	VBZ
6745	230	3	the	the	DT
6745	230	4	back	back	NN
6745	230	5	of	of	IN
6745	230	6	the	the	DT
6745	230	7	rump	rump	NN
6745	230	8	,	,	,
6745	230	9	which	which	WDT
6745	230	10	is	be	VBZ
6745	230	11	used	use	VBN
6745	230	12	for	for	IN
6745	230	13	steaks	steak	NNS
6745	230	14	and	and	CC
6745	230	15	to	to	TO
6745	230	16	roast	roast	VB
6745	230	17	.	.	.
6745	231	1	The	the	DT
6745	231	2	steaks	steak	NNS
6745	231	3	are	be	VBP
6745	231	4	juicy	juicy	JJ
6745	231	5	and	and	CC
6745	231	6	tender	tender	JJ
6745	231	7	,	,	,
6745	231	8	but	but	CC
6745	231	9	do	do	VBP
6745	231	10	not	not	RB
6745	231	11	contain	contain	VB
6745	231	12	any	any	DT
6745	231	13	tenderloin	tenderloin	JJ
6745	231	14	.	.	.
6745	232	1	Round	Round	NNP
6745	232	2	Steaks	Steaks	NNP
6745	232	3	.	.	.
6745	233	1	Plate	plate	NN
6745	233	2	No	no	UH
6745	233	3	.	.	.
6745	234	1	11	11	CD
6745	234	2	shows	show	VBZ
6745	234	3	the	the	DT
6745	234	4	round	round	NN
6745	234	5	of	of	IN
6745	234	6	beef	beef	NN
6745	234	7	with	with	IN
6745	234	8	the	the	DT
6745	234	9	aitch	aitch	NN
6745	234	10	bone	bone	NN
6745	234	11	taken	take	VBN
6745	234	12	off	off	RP
6745	234	13	;	;	:
6745	234	14	a	a	LS
6745	234	15	,	,	,
6745	234	16	a	a	NN
6745	234	17	,	,	,
6745	234	18	a	a	NN
6745	234	19	,	,	,
6745	234	20	a	a	DT
6745	234	21	,	,	,
6745	234	22	is	be	VBZ
6745	234	23	the	the	DT
6745	234	24	top	top	NN
6745	234	25	of	of	IN
6745	234	26	the	the	DT
6745	234	27	round	round	NN
6745	234	28	,	,	,
6745	234	29	b	b	NN
6745	234	30	,	,	,
6745	234	31	b	b	NNP
6745	234	32	,	,	,
6745	234	33	b	b	NNP
6745	234	34	,	,	,
6745	234	35	b	b	NNP
6745	234	36	,	,	,
6745	234	37	the	the	DT
6745	234	38	under	under	JJ
6745	234	39	part	part	NN
6745	234	40	,	,	,
6745	234	41	where	where	WRB
6745	234	42	the	the	DT
6745	234	43	aitchbone	aitchbone	NN
6745	234	44	has	have	VBZ
6745	234	45	been	be	VBN
6745	234	46	cut	cut	VBN
6745	234	47	off	off	RP
6745	234	48	,	,	,
6745	234	49	and	and	CC
6745	234	50	c	c	NNP
6745	234	51	,	,	,
6745	234	52	c	c	NNP
6745	234	53	,	,	,
6745	234	54	c	c	NNP
6745	234	55	,	,	,
6745	234	56	c	c	NNP
6745	234	57	,	,	,
6745	234	58	the	the	DT
6745	234	59	vein	vein	NN
6745	234	60	.	.	.
6745	235	1	Plate	plate	NN
6745	235	2	No	no	UH
6745	235	3	.	.	.
6745	236	1	10	10	CD
6745	236	2	is	be	VBZ
6745	236	3	this	this	DT
6745	236	4	aitchbone	aitchbone	NN
6745	236	5	,	,	,
6745	236	6	which	which	WDT
6745	236	7	is	be	VBZ
6745	236	8	first	first	RB
6745	236	9	cut	cut	VBN
6745	236	10	from	from	IN
6745	236	11	the	the	DT
6745	236	12	round	round	NN
6745	236	13	,	,	,
6745	236	14	and	and	CC
6745	236	15	then	then	RB
6745	236	16	the	the	DT
6745	236	17	steaks	steak	NNS
6745	236	18	are	be	VBP
6745	236	19	taken	take	VBN
6745	236	20	off	off	RP
6745	236	21	.	.	.
6745	237	1	The	the	DT
6745	237	2	best	good	JJS
6745	237	3	steak	steak	NN
6745	237	4	begins	begin	VBZ
6745	237	5	with	with	IN
6745	237	6	the	the	DT
6745	237	7	third	third	JJ
6745	237	8	slice	slice	NN
6745	237	9	.	.	.
6745	238	1	The	the	DT
6745	238	2	top	top	NN
6745	238	3	and	and	CC
6745	238	4	under	under	IN
6745	238	5	part	part	NN
6745	238	6	of	of	IN
6745	238	7	the	the	DT
6745	238	8	round	round	NN
6745	238	9	are	be	VBP
6745	238	10	often	often	RB
6745	238	11	cut	cut	VBN
6745	238	12	in	in	IN
6745	238	13	one	one	CD
6745	238	14	slice	slice	NN
6745	238	15	.	.	.
6745	239	1	The	the	DT
6745	239	2	top	top	NN
6745	239	3	is	be	VBZ
6745	239	4	tender	tender	JJ
6745	239	5	and	and	CC
6745	239	6	the	the	DT
6745	239	7	under	under	JJ
6745	239	8	part	part	NN
6745	239	9	tough	tough	JJ
6745	239	10	.	.	.
6745	240	1	When	when	WRB
6745	240	2	both	both	DT
6745	240	3	are	be	VBP
6745	240	4	together	together	RB
6745	240	5	the	the	DT
6745	240	6	steak	steak	NN
6745	240	7	sells	sell	VBZ
6745	240	8	for	for	IN
6745	240	9	fifteen	fifteen	CD
6745	240	10	or	or	CC
6745	240	11	sixteen	sixteen	CD
6745	240	12	cents	cent	NNS
6745	240	13	per	per	IN
6745	240	14	pound	pound	NN
6745	240	15	;	;	:
6745	240	16	when	when	WRB
6745	240	17	separate	separate	JJ
6745	240	18	,	,	,
6745	240	19	the	the	DT
6745	240	20	top	top	NN
6745	240	21	is	be	VBZ
6745	240	22	twenty	twenty	CD
6745	240	23	or	or	CC
6745	240	24	more	more	JJR
6745	240	25	and	and	CC
6745	240	26	the	the	DT
6745	240	27	under	under	JJ
6745	240	28	part	part	NN
6745	240	29	from	from	IN
6745	240	30	ten	ten	CD
6745	240	31	to	to	IN
6745	240	32	twelve	twelve	CD
6745	240	33	.	.	.
6745	241	1	If	if	IN
6745	241	2	it	-PRON-	PRP
6745	241	3	is	be	VBZ
6745	241	4	all	all	DT
6745	241	5	to	to	TO
6745	241	6	be	be	VB
6745	241	7	used	use	VBN
6745	241	8	as	as	IN
6745	241	9	a	a	DT
6745	241	10	steak	steak	NN
6745	241	11	,	,	,
6745	241	12	the	the	DT
6745	241	13	better	well	JJR
6745	241	14	way	way	NN
6745	241	15	is	be	VBZ
6745	241	16	to	to	TO
6745	241	17	buy	buy	VB
6745	241	18	the	the	DT
6745	241	19	top	top	NN
6745	241	20	alone	alone	RB
6745	241	21	;	;	:
6745	241	22	but	but	CC
6745	241	23	if	if	IN
6745	241	24	you	-PRON-	PRP
6745	241	25	wish	wish	VBP
6745	241	26	to	to	TO
6745	241	27	make	make	VB
6745	241	28	a	a	DT
6745	241	29	stew	stew	NN
6745	241	30	one	one	CD
6745	241	31	day	day	NN
6745	241	32	and	and	CC
6745	241	33	have	have	VB
6745	241	34	a	a	DT
6745	241	35	steak	steak	NN
6745	241	36	another	another	DT
6745	241	37	,	,	,
6745	241	38	it	-PRON-	PRP
6745	241	39	is	be	VBZ
6745	241	40	cheaper	cheap	JJR
6745	241	41	to	to	TO
6745	241	42	buy	buy	VB
6745	241	43	both	both	DT
6745	241	44	parts	part	NNS
6745	241	45	together	together	RB
6745	241	46	.	.	.
6745	242	1	Round	round	JJ
6745	242	2	steak	steak	NN
6745	242	3	is	be	VBZ
6745	242	4	not	not	RB
6745	242	5	,	,	,
6745	242	6	of	of	IN
6745	242	7	course	course	NN
6745	242	8	,	,	,
6745	242	9	as	as	RB
6745	242	10	tender	tender	JJ
6745	242	11	as	as	IN
6745	242	12	tenderloin	tenderloin	JJ
6745	242	13	,	,	,
6745	242	14	sirloin	sirloin	VB
6745	242	15	or	or	CC
6745	242	16	rump	rump	VB
6745	242	17	,	,	,
6745	242	18	but	but	CC
6745	242	19	it	-PRON-	PRP
6745	242	20	has	have	VBZ
6745	242	21	a	a	DT
6745	242	22	far	far	RB
6745	242	23	richer	rich	JJR
6745	242	24	and	and	CC
6745	242	25	higher	high	JJR
6745	242	26	flavor	flavor	NN
6745	242	27	than	than	IN
6745	242	28	any	any	DT
6745	242	29	of	of	IN
6745	242	30	the	the	DT
6745	242	31	others	other	NNS
6745	242	32	.	.	.
6745	243	1	It	-PRON-	PRP
6745	243	2	should	should	MD
6745	243	3	be	be	VB
6745	243	4	cut	cut	VBN
6745	243	5	thick	thick	JJ
6745	243	6	,	,	,
6745	243	7	and	and	CC
6745	243	8	be	be	VB
6745	243	9	cooked	cook	VBN
6745	243	10	rare	rare	JJ
6745	243	11	over	over	IN
6745	243	12	a	a	DT
6745	243	13	quick	quick	JJ
6745	243	14	fire	fire	NN
6745	243	15	.	.	.
6745	244	1	Steaks	steak	NNS
6745	244	2	are	be	VBP
6745	244	3	cut	cut	VBN
6745	244	4	from	from	IN
6745	244	5	the	the	DT
6745	244	6	vein	vein	NN
6745	244	7	in	in	IN
6745	244	8	the	the	DT
6745	244	9	round	round	NN
6745	244	10	and	and	CC
6745	244	11	from	from	IN
6745	244	12	the	the	DT
6745	244	13	shoulder	shoulder	NN
6745	244	14	in	in	IN
6745	244	15	the	the	DT
6745	244	16	fore	fore	JJ
6745	244	17	quarter	quarter	NN
6745	244	18	.	.	.
6745	245	1	They	-PRON-	PRP
6745	245	2	are	be	VBP
6745	245	3	of	of	IN
6745	245	4	about	about	RB
6745	245	5	the	the	DT
6745	245	6	same	same	JJ
6745	245	7	quality	quality	NN
6745	245	8	as	as	IN
6745	245	9	those	those	DT
6745	245	10	from	from	IN
6745	245	11	the	the	DT
6745	245	12	round	round	NN
6745	245	13	.	.	.
6745	246	1	Tenderloin	Tenderloin	NNP
6745	246	2	Steak	Steak	NNP
6745	246	3	.	.	.
6745	247	1	This	this	DT
6745	247	2	is	be	VBZ
6745	247	3	cut	cut	VBN
6745	247	4	from	from	IN
6745	247	5	the	the	DT
6745	247	6	tenderloin	tenderloin	JJ
6745	247	7	,	,	,
6745	247	8	and	and	CC
6745	247	9	costs	cost	NNS
6745	247	10	from	from	IN
6745	247	11	twenty	twenty	CD
6745	247	12	-	-	HYPH
6745	247	13	five	five	CD
6745	247	14	cents	cent	NNS
6745	247	15	to	to	IN
6745	247	16	a	a	DT
6745	247	17	dollar	dollar	NN
6745	247	18	per	per	IN
6745	247	19	pound	pound	NN
6745	247	20	.	.	.
6745	248	1	It	-PRON-	PRP
6745	248	2	is	be	VBZ
6745	248	3	very	very	RB
6745	248	4	soft	soft	JJ
6745	248	5	and	and	CC
6745	248	6	tender	tender	JJ
6745	248	7	,	,	,
6745	248	8	but	but	CC
6745	248	9	has	have	VBZ
6745	248	10	hardly	hardly	RB
6745	248	11	any	any	DT
6745	248	12	flavor	flavor	NN
6745	248	13	,	,	,
6745	248	14	and	and	CC
6745	248	15	is	be	VBZ
6745	248	16	not	not	RB
6745	248	17	half	half	RB
6745	248	18	as	as	RB
6745	248	19	nutritious	nutritious	JJ
6745	248	20	as	as	IN
6745	248	21	one	one	CD
6745	248	22	from	from	IN
6745	248	23	a	a	DT
6745	248	24	round	round	NN
6745	248	25	or	or	CC
6745	248	26	rump	rump	VB
6745	248	27	.	.	.
6745	249	1	Quality	quality	NN
6745	249	2	and	and	CC
6745	249	3	Cost	cost	NN
6745	249	4	.	.	.
6745	250	1	We	-PRON-	PRP
6745	250	2	will	will	MD
6745	250	3	now	now	RB
6745	250	4	consider	consider	VB
6745	250	5	the	the	DT
6745	250	6	various	various	JJ
6745	250	7	kinds	kind	NNS
6745	250	8	of	of	IN
6745	250	9	steak	steak	NN
6745	250	10	,	,	,
6745	250	11	as	as	IN
6745	250	12	to	to	IN
6745	250	13	their	-PRON-	PRP$
6745	250	14	cost	cost	NN
6745	250	15	and	and	CC
6745	250	16	nutritive	nutritive	JJ
6745	250	17	qualities	quality	NNS
6745	250	18	.	.	.
6745	251	1	The	the	DT
6745	251	2	prices	price	NNS
6745	251	3	given	give	VBN
6745	251	4	are	be	VBP
6745	251	5	not	not	RB
6745	251	6	those	those	DT
6745	251	7	of	of	IN
6745	251	8	all	all	DT
6745	251	9	sections	section	NNS
6745	251	10	of	of	IN
6745	251	11	the	the	DT
6745	251	12	country	country	NN
6745	251	13	,	,	,
6745	251	14	but	but	CC
6745	251	15	they	-PRON-	PRP
6745	251	16	will	will	MD
6745	251	17	be	be	VB
6745	251	18	helpful	helpful	JJ
6745	251	19	to	to	IN
6745	251	20	the	the	DT
6745	251	21	purchaser	purchaser	NN
6745	251	22	,	,	,
6745	251	23	as	as	IN
6745	251	24	showing	show	VBG
6745	251	25	the	the	DT
6745	251	26	ratio	ratio	NN
6745	251	27	which	which	WDT
6745	251	28	each	each	DT
6745	251	29	bears	bear	VBZ
6745	251	30	to	to	IN
6745	251	31	the	the	DT
6745	251	32	other	other	JJ
6745	251	33	.	.	.
6745	252	1	Top	top	NN
6745	252	2	of	of	IN
6745	252	3	the	the	DT
6745	252	4	round	round	NN
6745	252	5	,	,	,
6745	252	6	the	the	DT
6745	252	7	most	most	RBS
6745	252	8	nutritious	nutritious	JJ
6745	252	9	,	,	,
6745	252	10	18	18	CD
6745	252	11	to	to	TO
6745	252	12	25	25	CD
6745	252	13	cents	cent	NNS
6745	252	14	.	.	.
6745	253	1	Rump	rump	VB
6745	253	2	cut	cut	VBN
6745	253	3	across	across	IN
6745	253	4	the	the	DT
6745	253	5	grain	grain	NN
6745	253	6	,	,	,
6745	253	7	next	next	JJ
6745	253	8	in	in	IN
6745	253	9	nutritive	nutritive	JJ
6745	253	10	qualities	quality	NNS
6745	253	11	,	,	,
6745	253	12	28	28	CD
6745	253	13	to	to	TO
6745	253	14	30	30	CD
6745	253	15	cents	cent	NNS
6745	253	16	Rump	rump	VB
6745	253	17	cut	cut	VBN
6745	253	18	with	with	IN
6745	253	19	the	the	DT
6745	253	20	grain	grain	NN
6745	253	21	,	,	,
6745	253	22	22	22	CD
6745	253	23	to	to	TO
6745	253	24	25	25	CD
6745	253	25	cents	cent	NNS
6745	253	26	Sirloin	Sirloin	NNP
6745	253	27	,	,	,
6745	253	28	25	25	CD
6745	253	29	to	to	TO
6745	253	30	30	30	CD
6745	253	31	cents	cent	NNS
6745	253	32	Porter	Porter	NNP
6745	253	33	-	-	HYPH
6745	253	34	house	house	NNP
6745	253	35	,	,	,
6745	253	36	30	30	CD
6745	253	37	cents	cent	NNS
6745	253	38	Tenderloin	Tenderloin	NNP
6745	253	39	,	,	,
6745	253	40	25	25	CD
6745	253	41	cts	ct	NNS
6745	253	42	.	.	.
6745	254	1	to	to	IN
6745	254	2	$	$	$
6745	254	3	1.00	1.00	CD
6745	254	4	The	the	DT
6745	254	5	tenderloin	tenderloin	JJ
6745	254	6	,	,	,
6745	254	7	rump	rump	VB
6745	254	8	and	and	CC
6745	254	9	round	round	JJ
6745	254	10	steaks	steak	NNS
6745	254	11	are	be	VBP
6745	254	12	all	all	DT
6745	254	13	clear	clear	JJ
6745	254	14	meat	meat	NN
6745	254	15	;	;	,
6745	254	16	therefore	therefore	RB
6745	254	17	,	,	,
6745	254	18	there	there	EX
6745	254	19	is	be	VBZ
6745	254	20	no	no	DT
6745	254	21	waste	waste	NN
6745	254	22	,	,	,
6745	254	23	and	and	CC
6745	254	24	of	of	IN
6745	254	25	course	course	NN
6745	254	26	one	one	PRP
6745	254	27	will	will	MD
6745	254	28	not	not	RB
6745	254	29	buy	buy	VB
6745	254	30	as	as	RB
6745	254	31	many	many	JJ
6745	254	32	pounds	pound	NNS
6745	254	33	of	of	IN
6745	254	34	these	these	DT
6745	254	35	pieces	piece	NNS
6745	254	36	to	to	TO
6745	254	37	provide	provide	VB
6745	254	38	for	for	IN
6745	254	39	a	a	DT
6745	254	40	given	give	VBN
6745	254	41	number	number	NN
6745	254	42	of	of	IN
6745	254	43	persons	person	NNS
6745	254	44	as	as	IN
6745	254	45	if	if	IN
6745	254	46	one	one	CD
6745	254	47	were	be	VBD
6745	254	48	purchasing	purchase	VBG
6745	254	49	a	a	DT
6745	254	50	sirloin	sirloin	NN
6745	254	51	or	or	CC
6745	254	52	porter	porter	NN
6745	254	53	-	-	HYPH
6745	254	54	house	house	NN
6745	254	55	steak	steak	NN
6745	254	56	,	,	,
6745	254	57	because	because	IN
6745	254	58	with	with	IN
6745	254	59	the	the	DT
6745	254	60	latter-	latter-	NN
6745	254	61	named	name	VBN
6745	254	62	the	the	DT
6745	254	63	weight	weight	NN
6745	254	64	of	of	IN
6745	254	65	bone	bone	NN
6745	254	66	and	and	CC
6745	254	67	of	of	IN
6745	254	68	the	the	DT
6745	254	69	flank	flank	NN
6745	254	70	,	,	,
6745	254	71	if	if	IN
6745	254	72	this	this	DT
6745	254	73	be	be	VB
6745	254	74	left	leave	VBN
6745	254	75	on	on	RP
6745	254	76	,	,	,
6745	254	77	must	must	MD
6745	254	78	always	always	RB
6745	254	79	be	be	VB
6745	254	80	taken	take	VBN
6745	254	81	into	into	IN
6745	254	82	consideration	consideration	NN
6745	254	83	.	.	.
6745	255	1	After	after	IN
6745	255	2	the	the	DT
6745	255	3	aitchbone	aitchbone	NN
6745	255	4	and	and	CC
6745	255	5	steaks	steak	NNS
6745	255	6	have	have	VBP
6745	255	7	been	be	VBN
6745	255	8	taken	take	VBN
6745	255	9	from	from	IN
6745	255	10	the	the	DT
6745	255	11	round	round	NN
6745	255	12	there	there	EX
6745	255	13	remain	remain	VBP
6745	255	14	nice	nice	JJ
6745	255	15	pieces	piece	NNS
6745	255	16	for	for	IN
6745	255	17	stewing	stew	VBG
6745	255	18	and	and	CC
6745	255	19	braising	braise	VBG
6745	255	20	;	;	:
6745	255	21	and	and	CC
6745	255	22	still	still	RB
6745	255	23	lower	lower	VB
6745	255	24	the	the	DT
6745	255	25	meat	meat	NN
6745	255	26	and	and	CC
6745	255	27	bones	bone	NNS
6745	255	28	are	be	VBP
6745	255	29	good	good	JJ
6745	255	30	for	for	IN
6745	255	31	soups	soup	NNS
6745	255	32	and	and	CC
6745	255	33	jellies	jelly	NNS
6745	255	34	.	.	.
6745	256	1	The	the	DT
6745	256	2	price	price	NN
6745	256	3	decreases	decrease	VBZ
6745	256	4	as	as	IN
6745	256	5	you	-PRON-	PRP
6745	256	6	go	go	VBP
6745	256	7	down	down	RP
6745	256	8	to	to	IN
6745	256	9	the	the	DT
6745	256	10	shank	shank	JJ
6745	256	11	,	,	,
6745	256	12	until	until	IN
6745	256	13	for	for	IN
6745	256	14	the	the	DT
6745	256	15	shank	shank	NN
6745	256	16	itself	-PRON-	PRP
6745	256	17	you	-PRON-	PRP
6745	256	18	pay	pay	VBP
6745	256	19	only	only	RB
6745	256	20	from	from	IN
6745	256	21	three	three	CD
6745	256	22	to	to	TO
6745	256	23	four	four	CD
6745	256	24	cents	cent	NNS
6745	256	25	per	per	IN
6745	256	26	pound	pound	NN
6745	256	27	.	.	.
6745	257	1	Sirloin	Sirloin	NNP
6745	257	2	.	.	.
6745	258	1	It	-PRON-	PRP
6745	258	2	will	will	MD
6745	258	3	be	be	VB
6745	258	4	remembered	remember	VBN
6745	258	5	that	that	DT
6745	258	6	plate	plate	NN
6745	258	7	No	no	UH
6745	258	8	.	.	.
6745	259	1	4	4	CD
6745	259	2	represents	represent	VBZ
6745	259	3	a	a	DT
6745	259	4	loin	loin	NN
6745	259	5	of	of	IN
6745	259	6	beef	beef	NN
6745	259	7	,	,	,
6745	259	8	showing	show	VBG
6745	259	9	the	the	DT
6745	259	10	end	end	NN
6745	259	11	which	which	WDT
6745	259	12	joined	join	VBD
6745	259	13	the	the	DT
6745	259	14	ribs	rib	NNS
6745	259	15	,	,	,
6745	259	16	also	also	RB
6745	259	17	the	the	DT
6745	259	18	kidney	kidney	NN
6745	259	19	suet	suet	NN
6745	259	20	.	.	.
6745	260	1	No	no	UH
6745	260	2	.	.	.
6745	261	1	12	12	CD
6745	261	2	represents	represent	VBZ
6745	261	3	the	the	DT
6745	261	4	same	same	JJ
6745	261	5	loin	loin	NN
6745	261	6	,	,	,
6745	261	7	showing	show	VBG
6745	261	8	the	the	DT
6745	261	9	end	end	NN
6745	261	10	which	which	WDT
6745	261	11	joined	join	VBD
6745	261	12	the	the	DT
6745	261	13	rump	rump	NN
6745	261	14	.	.	.
6745	262	1	There	there	EX
6745	262	2	are	be	VBP
6745	262	3	about	about	RB
6745	262	4	thirty	thirty	CD
6745	262	5	pounds	pound	NNS
6745	262	6	in	in	IN
6745	262	7	a	a	DT
6745	262	8	sirloin	sirloin	NN
6745	262	9	that	that	WDT
6745	262	10	has	have	VBZ
6745	262	11	been	be	VBN
6745	262	12	cut	cut	VBN
6745	262	13	from	from	IN
6745	262	14	a	a	DT
6745	262	15	large	large	JJ
6745	262	16	beeve	beeve	NN
6745	262	17	.	.	.
6745	263	1	This	this	DT
6745	263	2	makes	make	VBZ
6745	263	3	about	about	RB
6745	263	4	three	three	CD
6745	263	5	roasting	roast	VBG
6745	263	6	pieces	piece	NNS
6745	263	7	for	for	IN
6745	263	8	a	a	DT
6745	263	9	moderately	moderately	RB
6745	263	10	large	large	JJ
6745	263	11	family	family	NN
6745	263	12	.	.	.
6745	264	1	The	the	DT
6745	264	2	piece	piece	NN
6745	264	3	next	next	IN
6745	264	4	the	the	DT
6745	264	5	rump	rump	NN
6745	264	6	has	have	VBZ
6745	264	7	the	the	DT
6745	264	8	largest	large	JJS
6745	264	9	tenderloin	tenderloin	JJ
6745	264	10	and	and	CC
6745	264	11	is	be	VBZ
6745	264	12	,	,	,
6745	264	13	therefore	therefore	RB
6745	264	14	,	,	,
6745	264	15	by	by	IN
6745	264	16	many	many	JJ
6745	264	17	considered	consider	VBD
6745	264	18	the	the	DT
6745	264	19	choicest	choicest	NN
6745	264	20	.	.	.
6745	265	1	Steaks	steak	NNS
6745	265	2	cut	cut	VBD
6745	265	3	from	from	IN
6745	265	4	it	-PRON-	PRP
6745	265	5	are	be	VBP
6745	265	6	now	now	RB
6745	265	7	served	serve	VBN
6745	265	8	in	in	IN
6745	265	9	the	the	DT
6745	265	10	principal	principal	JJ
6745	265	11	hotels	hotel	NNS
6745	265	12	as	as	IN
6745	265	13	porter	porter	NN
6745	265	14	-	-	HYPH
6745	265	15	house	house	NN
6745	265	16	.	.	.
6745	266	1	The	the	DT
6745	266	2	Rump	Rump	NNP
6745	266	3	.	.	.
6745	267	1	In	in	IN
6745	267	2	plate	plate	NN
6745	267	3	No	no	UH
6745	267	4	.	.	.
6745	268	1	3	3	CD
6745	268	2	was	be	VBD
6745	268	3	shown	show	VBN
6745	268	4	that	that	DT
6745	268	5	part	part	NN
6745	268	6	of	of	IN
6745	268	7	the	the	DT
6745	268	8	ramp	ramp	NN
6745	268	9	which	which	WDT
6745	268	10	joins	join	VBZ
6745	268	11	the	the	DT
6745	268	12	round	round	NN
6745	268	13	.	.	.
6745	269	1	Plate	plate	NN
6745	269	2	No	no	UH
6745	269	3	.	.	.
6745	270	1	13	13	CD
6745	270	2	represents	represent	VBZ
6745	270	3	the	the	DT
6745	270	4	end	end	NN
6745	270	5	which	which	WDT
6745	270	6	joins	join	VBZ
6745	270	7	the	the	DT
6745	270	8	sirloin	sirloin	NN
6745	270	9	.	.	.
6745	271	1	[	[	-LRB-
6745	271	2	Illustration	illustration	NN
6745	271	3	:	:	:
6745	271	4	PLATE	PLATE	NNP
6745	271	5	NO	no	UH
6745	271	6	.	.	.
6745	272	1	13	13	CD
6745	272	2	.	.	.
6745	273	1	RUMP	RUMP	NNP
6745	273	2	.	.	.
6745	273	3	]	]	-RRB-
6745	274	1	[	[	-LRB-
6745	274	2	Illustration	illustration	NN
6745	274	3	:	:	:
6745	274	4	PLATE	PLATE	NNP
6745	274	5	NO	no	UH
6745	274	6	.	.	.
6745	275	1	12	12	CD
6745	275	2	.	.	.
6745	276	1	LOIN	LOIN	NNP
6745	276	2	.	.	.
6745	276	3	]	]	-RRB-
6745	277	1	Ribs	Ribs	NNP
6745	277	2	.	.	.
6745	278	1	Plate	plate	NN
6745	278	2	No	no	UH
6745	278	3	.	.	.
6745	279	1	14	14	CD
6745	279	2	represents	represent	VBZ
6745	279	3	the	the	DT
6745	279	4	first	first	JJ
6745	279	5	five	five	CD
6745	279	6	ribs	rib	NNS
6745	279	7	cut	cut	VBN
6745	279	8	from	from	IN
6745	279	9	the	the	DT
6745	279	10	back	back	JJ
6745	279	11	half	half	NN
6745	279	12	where	where	WRB
6745	279	13	it	-PRON-	PRP
6745	279	14	joins	join	VBZ
6745	279	15	the	the	DT
6745	279	16	tip	tip	NN
6745	279	17	of	of	IN
6745	279	18	the	the	DT
6745	279	19	sirloin	sirloin	NN
6745	279	20	,	,	,
6745	279	21	and	and	CC
6745	279	22	shows	show	VBZ
6745	279	23	the	the	DT
6745	279	24	end	end	NN
6745	279	25	that	that	WDT
6745	279	26	joined	join	VBD
6745	279	27	.	.	.
6745	280	1	This	this	DT
6745	280	2	cut	cut	NN
6745	280	3	is	be	VBZ
6745	280	4	considered	consider	VBN
6745	280	5	the	the	DT
6745	280	6	best	good	JJS
6745	280	7	of	of	IN
6745	280	8	the	the	DT
6745	280	9	rib	rib	NN
6745	280	10	-	-	NNS
6745	280	11	roasts	roast	NNS
6745	280	12	.	.	.
6745	281	1	For	for	IN
6745	281	2	family	family	NN
6745	281	3	use	use	NN
6745	281	4	it	-PRON-	PRP
6745	281	5	is	be	VBZ
6745	281	6	generally	generally	RB
6745	281	7	divided	divide	VBN
6745	281	8	into	into	IN
6745	281	9	two	two	CD
6745	281	10	roasts	roast	NNS
6745	281	11	,	,	,
6745	281	12	the	the	DT
6745	281	13	three	three	CD
6745	281	14	ribs	rib	NNS
6745	281	15	next	next	IN
6745	281	16	the	the	DT
6745	281	17	sirloin	sirloin	NN
6745	281	18	being	be	VBG
6745	281	19	the	the	DT
6745	281	20	first	first	JJ
6745	281	21	cut	cut	NN
6745	281	22	of	of	IN
6745	281	23	the	the	DT
6745	281	24	ribs	rib	NNS
6745	281	25	and	and	CC
6745	281	26	the	the	DT
6745	281	27	others	other	NNS
6745	281	28	the	the	DT
6745	281	29	second	second	JJ
6745	281	30	cut	cut	NN
6745	281	31	.	.	.
6745	282	1	[	[	-LRB-
6745	282	2	Illustration	illustration	NN
6745	282	3	:	:	:
6745	282	4	PLATE	PLATE	NNP
6745	282	5	NO	no	UH
6745	282	6	.	.	.
6745	283	1	14	14	CD
6745	283	2	.	.	.
6745	284	1	FIRST	first	RB
6745	284	2	FIVE	five	CD
6745	284	3	RIBS	RIBS	NNP
6745	284	4	.	.	.
6745	284	5	]	]	-RRB-
6745	285	1	[	[	-LRB-
6745	285	2	Illustration	illustration	NN
6745	285	3	:	:	:
6745	285	4	PLATE	PLATE	NNP
6745	285	5	NO	no	UH
6745	285	6	.	.	.
6745	286	1	15	15	CD
6745	286	2	.	.	.
6745	287	1	CHUCK	CHUCK	NNP
6745	287	2	RIBS	RIBS	NNP
6745	287	3	.	.	.
6745	287	4	]	]	-RRB-
6745	288	1	Plate	plate	NN
6745	288	2	No	no	UH
6745	288	3	.	.	.
6745	289	1	15	15	CD
6745	289	2	represents	represent	VBZ
6745	289	3	the	the	DT
6745	289	4	chuck	chuck	NNP
6745	289	5	ribs	ribs	NNP
6745	289	6	,	,	,
6745	289	7	the	the	DT
6745	289	8	first	first	JJ
6745	289	9	chuck	chuck	NN
6745	289	10	,	,	,
6745	289	11	or	or	CC
6745	289	12	sixth	sixth	JJ
6745	289	13	rib	rib	NN
6745	289	14	,	,	,
6745	289	15	being	be	VBG
6745	289	16	seen	see	VBN
6745	289	17	at	at	IN
6745	289	18	the	the	DT
6745	289	19	end	end	NN
6745	289	20	.	.	.
6745	290	1	There	there	EX
6745	290	2	are	be	VBP
6745	290	3	ten	ten	CD
6745	290	4	ribs	rib	NNS
6745	290	5	in	in	IN
6745	290	6	the	the	DT
6745	290	7	back	back	JJ
6745	290	8	half	half	NN
6745	290	9	as	as	IN
6745	290	10	cut	cut	VBN
6745	290	11	in	in	IN
6745	290	12	Boston	Boston	NNP
6745	290	13	,	,	,
6745	290	14	five	five	CD
6745	290	15	prime	prime	NN
6745	290	16	and	and	CC
6745	290	17	five	five	CD
6745	290	18	chuck	chuck	NN
6745	290	19	;	;	:
6745	290	20	We	-PRON-	PRP
6745	290	21	must	must	MD
6745	290	22	remember	remember	VB
6745	290	23	that	that	IN
6745	290	24	in	in	IN
6745	290	25	New	New	NNP
6745	290	26	York	York	NNP
6745	290	27	and	and	CC
6745	290	28	Philadelphia	Philadelphia	NNP
6745	290	29	there	there	EX
6745	290	30	are	be	VBP
6745	290	31	thirteen	thirteen	CD
6745	290	32	ribs	rib	NNS
6745	290	33	,	,	,
6745	290	34	eight	eight	CD
6745	290	35	of	of	IN
6745	290	36	which	which	WDT
6745	290	37	are	be	VBP
6745	290	38	prime	prime	JJ
6745	290	39	.	.	.
6745	291	1	The	the	DT
6745	291	2	first	first	JJ
6745	291	3	two	two	CD
6745	291	4	chuck	chuck	NNP
6745	291	5	ribs	rib	NNS
6745	291	6	make	make	VBP
6745	291	7	a	a	DT
6745	291	8	very	very	RB
6745	291	9	good	good	JJ
6745	291	10	roast	roast	NN
6745	291	11	or	or	CC
6745	291	12	steak	steak	NN
6745	291	13	,	,	,
6745	291	14	being	be	VBG
6745	291	15	one	one	CD
6745	291	16	of	of	IN
6745	291	17	the	the	DT
6745	291	18	most	most	RBS
6745	291	19	nutritious	nutritious	JJ
6745	291	20	cuts	cut	NNS
6745	291	21	in	in	IN
6745	291	22	the	the	DT
6745	291	23	animal	animal	NN
6745	291	24	,	,	,
6745	291	25	and	and	CC
6745	291	26	the	the	DT
6745	291	27	next	next	JJ
6745	291	28	three	three	CD
6745	291	29	are	be	VBP
6745	291	30	good	good	JJ
6745	291	31	for	for	IN
6745	291	32	stewing	stew	VBG
6745	291	33	and	and	CC
6745	291	34	braising	braise	VBG
6745	291	35	.	.	.
6745	292	1	Many	many	JJ
6745	292	2	people	people	NNS
6745	292	3	roast	roast	VBP
6745	292	4	them	-PRON-	PRP
6745	292	5	.	.	.
6745	293	1	The	the	DT
6745	293	2	flavor	flavor	NN
6745	293	3	is	be	VBZ
6745	293	4	fine	fine	JJ
6745	293	5	when	when	WRB
6745	293	6	they	-PRON-	PRP
6745	293	7	are	be	VBP
6745	293	8	cooked	cook	VBN
6745	293	9	in	in	IN
6745	293	10	this	this	DT
6745	293	11	manner	manner	NN
6745	293	12	,	,	,
6745	293	13	but	but	CC
6745	293	14	the	the	DT
6745	293	15	meat	meat	NN
6745	293	16	is	be	VBZ
6745	293	17	rather	rather	RB
6745	293	18	tough	tough	JJ
6745	293	19	.	.	.
6745	294	1	A	a	DT
6745	294	2	chuck	chuck	NN
6745	294	3	rib	rib	NN
6745	294	4	contains	contain	VBZ
6745	294	5	part	part	NN
6745	294	6	of	of	IN
6745	294	7	the	the	DT
6745	294	8	shoulder	shoulder	NN
6745	294	9	-	-	HYPH
6745	294	10	blade	blade	NN
6745	294	11	,	,	,
6745	294	12	while	while	IN
6745	294	13	the	the	DT
6745	294	14	prime	prime	JJ
6745	294	15	ribs	rib	NNS
6745	294	16	do	do	VBP
6745	294	17	not	not	RB
6745	294	18	.	.	.
6745	295	1	In	in	IN
6745	295	2	New	New	NNP
6745	295	3	York	York	NNP
6745	295	4	and	and	CC
6745	295	5	Philadelphia	Philadelphia	NNP
6745	295	6	the	the	DT
6745	295	7	ribs	rib	NNS
6745	295	8	are	be	VBP
6745	295	9	cut	cut	VBN
6745	295	10	much	much	RB
6745	295	11	longer	long	JJR
6745	295	12	than	than	IN
6745	295	13	in	in	IN
6745	295	14	Boston	Boston	NNP
6745	295	15	;	;	:
6745	295	16	hence	hence	RB
6745	295	17	the	the	DT
6745	295	18	price	price	NN
6745	295	19	per	per	IN
6745	295	20	pound	pound	NN
6745	295	21	is	be	VBZ
6745	295	22	less	less	JJR
6745	295	23	there	there	RB
6745	295	24	.	.	.
6745	296	1	But	but	CC
6745	296	2	the	the	DT
6745	296	3	cost	cost	NN
6745	296	4	to	to	IN
6745	296	5	the	the	DT
6745	296	6	purchaser	purchaser	NN
6745	296	7	is	be	VBZ
6745	296	8	as	as	RB
6745	296	9	great	great	JJ
6745	296	10	as	as	IN
6745	296	11	in	in	IN
6745	296	12	Boston	Boston	NNP
6745	296	13	,	,	,
6745	296	14	because	because	IN
6745	296	15	he	-PRON-	PRP
6745	296	16	has	have	VBZ
6745	296	17	to	to	TO
6745	296	18	pay	pay	VB
6745	296	19	for	for	IN
6745	296	20	a	a	DT
6745	296	21	great	great	JJ
6745	296	22	deal	deal	NN
6745	296	23	of	of	IN
6745	296	24	the	the	DT
6745	296	25	rattle	rattle	NN
6745	296	26	-	-	HYPH
6745	296	27	ran	ran	NN
6745	296	28	or	or	CC
6745	296	29	rack	rack	NN
6745	296	30	.	.	.
6745	297	1	It	-PRON-	PRP
6745	297	2	is	be	VBZ
6745	297	3	always	always	RB
6745	297	4	best	good	JJS
6745	297	5	to	to	TO
6745	297	6	have	have	VB
6745	297	7	the	the	DT
6745	297	8	ribroasts	ribroast	NNS
6745	297	9	cut	cut	VBN
6745	297	10	short	short	JJ
6745	297	11	,	,	,
6745	297	12	and	and	CC
6745	297	13	even	even	RB
6745	297	14	pay	pay	VB
6745	297	15	a	a	DT
6745	297	16	higher	high	JJR
6745	297	17	price	price	NN
6745	297	18	for	for	IN
6745	297	19	them	-PRON-	PRP
6745	297	20	,	,	,
6745	297	21	as	as	IN
6745	297	22	there	there	EX
6745	297	23	will	will	MD
6745	297	24	then	then	RB
6745	297	25	be	be	VB
6745	297	26	no	no	DT
6745	297	27	waste	waste	NN
6745	297	28	.	.	.
6745	298	1	Fore	Fore	NNP
6745	298	2	Quarter	Quarter	NNP
6745	298	3	.	.	.
6745	299	1	The	the	DT
6745	299	2	fore	fore	JJ
6745	299	3	quarter	quarter	NN
6745	299	4	is	be	VBZ
6745	299	5	first	first	RB
6745	299	6	cut	cut	VBN
6745	299	7	into	into	IN
6745	299	8	two	two	CD
6745	299	9	parts	part	NNS
6745	299	10	,	,	,
6745	299	11	the	the	DT
6745	299	12	back	back	JJ
6745	299	13	half	half	NN
6745	299	14	and	and	CC
6745	299	15	the	the	DT
6745	299	16	rattle	rattle	NN
6745	299	17	-	-	HYPH
6745	299	18	ran	ran	NN
6745	299	19	,	,	,
6745	299	20	and	and	CC
6745	299	21	these	these	DT
6745	299	22	are	be	VBP
6745	299	23	then	then	RB
6745	299	24	cut	cut	VBN
6745	299	25	into	into	IN
6745	299	26	smaller	small	JJR
6745	299	27	pieces	piece	NNS
6745	299	28	for	for	IN
6745	299	29	the	the	DT
6745	299	30	different	different	JJ
6745	299	31	modes	mode	NNS
6745	299	32	of	of	IN
6745	299	33	cooking	cooking	NN
6745	299	34	.	.	.
6745	300	1	Diagram	Diagram	NNP
6745	300	2	No	no	UH
6745	300	3	.	.	.
6745	301	1	16	16	CD
6745	301	2	represents	represent	VBZ
6745	301	3	a	a	DT
6745	301	4	fore	fore	JJ
6745	301	5	quarter	quarter	NN
6745	301	6	.	.	.
6745	302	1	The	the	DT
6745	302	2	back	back	JJ
6745	302	3	half	half	NN
6745	302	4	only	only	RB
6745	302	5	is	be	VBZ
6745	302	6	numbered	number	VBN
6745	302	7	,	,	,
6745	302	8	for	for	IN
6745	302	9	the	the	DT
6745	302	10	rattle	rattle	NN
6745	302	11	-	-	HYPH
6745	302	12	ran	ran	NN
6745	302	13	is	be	VBZ
6745	302	14	given	give	VBN
6745	302	15	in	in	IN
6745	302	16	diagram	diagram	NN
6745	302	17	No	no	DT
6745	302	18	17	17	CD
6745	302	19	.	.	.
6745	303	1	[	[	-LRB-
6745	303	2	Illustration	illustration	NN
6745	303	3	:	:	:
6745	303	4	FACE	face	NN
6745	303	5	OF	of	IN
6745	303	6	THE	the	DT
6745	303	7	RUMP	RUMP	NNP
6745	303	8	.	.	.
6745	303	9	]	]	-RRB-
6745	304	1	[	[	-LRB-
6745	304	2	Illustration	illustration	NN
6745	304	3	:	:	:
6745	304	4	DIAGRAM	DIAGRAM	NNP
6745	304	5	NO	no	UH
6745	304	6	.	.	.
6745	305	1	16	16	CD
6745	305	2	.	.	.
6745	306	1	THE	the	DT
6745	306	2	FORE	FORE	NNP
6745	306	3	QUARTER	QUARTER	NNP
6745	306	4	.	.	.
6745	306	5	]	]	-RRB-
6745	307	1	EXPLANATION	explanation	NN
6745	307	2	OF	of	IN
6745	307	3	DIAGRAM	DIAGRAM	NNP
6745	307	4	NO	no	UH
6745	307	5	.	.	.
6745	308	1	16	16	CD
6745	308	2	.	.	.
6745	309	1	BOSTON	BOSTON	NNP
6745	309	2	.	.	.
6745	310	1	1	1	LS
6745	310	2	.	.	.
6745	311	1	First	first	RB
6745	311	2	cut	cut	NN
6745	311	3	of	of	IN
6745	311	4	ribs	rib	NNS
6745	311	5	.	.	.
6745	312	1	2	2	LS
6745	312	2	.	.	.
6745	313	1	Second	second	JJ
6745	313	2	cut	cut	NN
6745	313	3	of	of	IN
6745	313	4	ribs	rib	NNS
6745	313	5	.	.	.
6745	314	1	3	3	LS
6745	314	2	.	.	.
6745	315	1	Third	third	JJ
6745	315	2	cut	cut	NN
6745	315	3	of	of	IN
6745	315	4	ribs	rib	NNS
6745	315	5	.	.	.
6745	316	1	4	4	CD
6745	316	2	and	and	CC
6745	316	3	5	5	CD
6745	316	4	.	.	.
6745	317	1	Best	good	JJS
6745	317	2	chuck	chuck	NN
6745	317	3	ribs	rib	NNS
6745	317	4	.	.	.
6745	318	1	6	6	CD
6745	318	2	and	and	CC
6745	318	3	7	7	CD
6745	318	4	.	.	.
6745	319	1	Poorer	poor	JJR
6745	319	2	chuck	chuck	NN
6745	319	3	ribs	rib	NNS
6745	319	4	.	.	.
6745	320	1	8	8	LS
6745	320	2	.	.	.
6745	321	1	Neck	neck	NN
6745	321	2	piece	piece	NN
6745	321	3	.	.	.
6745	322	1	NEW	NEW	NNP
6745	322	2	YORK	YORK	NNP
6745	322	3	.	.	.
6745	323	1	1	1	LS
6745	323	2	.	.	.
6745	324	1	First	first	RB
6745	324	2	cut	cut	NN
6745	324	3	of	of	IN
6745	324	4	ribs	rib	NNS
6745	324	5	,	,	,
6745	324	6	with	with	IN
6745	324	7	tip	tip	NN
6745	324	8	of	of	IN
6745	324	9	sirloin	sirloin	NN
6745	324	10	.	.	.
6745	325	1	2	2	LS
6745	325	2	.	.	.
6745	326	1	Second	second	JJ
6745	326	2	cut	cut	NN
6745	326	3	of	of	IN
6745	326	4	ribs	rib	NNS
6745	326	5	.	.	.
6745	327	1	3	3	LS
6745	327	2	.	.	.
6745	328	1	Third	third	JJ
6745	328	2	cut	cut	NN
6745	328	3	of	of	IN
6745	328	4	ribs	rib	NNS
6745	328	5	.	.	.
6745	329	1	4	4	CD
6745	329	2	and	and	CC
6745	329	3	5	5	CD
6745	329	4	.	.	.
6745	330	1	Best	good	JJS
6745	330	2	chuck	chuck	NN
6745	330	3	ribs	rib	NNS
6745	330	4	.	.	.
6745	331	1	6	6	CD
6745	331	2	and	and	CC
6745	331	3	7	7	CD
6745	331	4	.	.	.
6745	332	1	Poorer	poor	JJR
6745	332	2	chuck	chuck	NN
6745	332	3	ribs	rib	NNS
6745	332	4	.	.	.
6745	333	1	8	8	LS
6745	333	2	.	.	.
6745	334	1	Neck	neck	NN
6745	334	2	piece	piece	NN
6745	334	3	.	.	.
6745	335	1	PHILADELPHIA	PHILADELPHIA	NNP
6745	335	2	.	.	.
6745	336	1	1	1	LS
6745	336	2	.	.	.
6745	337	1	First	first	RB
6745	337	2	cut	cut	NN
6745	337	3	of	of	IN
6745	337	4	ribs	rib	NNS
6745	337	5	,	,	,
6745	337	6	with	with	IN
6745	337	7	tip	tip	NN
6745	337	8	of	of	IN
6745	337	9	sirloin	sirloin	NN
6745	337	10	.	.	.
6745	338	1	2	2	LS
6745	338	2	.	.	.
6745	339	1	Second	second	JJ
6745	339	2	cut	cut	NN
6745	339	3	of	of	IN
6745	339	4	ribs	rib	NNS
6745	339	5	.	.	.
6745	340	1	3	3	LS
6745	340	2	.	.	.
6745	341	1	Third	third	JJ
6745	341	2	cut	cut	NN
6745	341	3	of	of	IN
6745	341	4	ribs	rib	NNS
6745	341	5	.	.	.
6745	342	1	4	4	CD
6745	342	2	and	and	CC
6745	342	3	5	5	CD
6745	342	4	.	.	.
6745	343	1	Best	good	JJS
6745	343	2	chuck	chuck	NN
6745	343	3	ribs	rib	NNS
6745	343	4	.	.	.
6745	344	1	6	6	CD
6745	344	2	and	and	CC
6745	344	3	7	7	CD
6745	344	4	.	.	.
6745	345	1	Poorer	poor	JJR
6745	345	2	chuck	chuck	NN
6745	345	3	ribs	rib	NNS
6745	345	4	.	.	.
6745	346	1	8	8	LS
6745	346	2	.	.	.
6745	347	1	Neck	neck	NN
6745	347	2	chuck	chuck	NN
6745	347	3	.	.	.
6745	348	1	The	the	DT
6745	348	2	Rattle	Rattle	NNP
6745	348	3	-	-	HYPH
6745	348	4	Ran	Ran	NNP
6745	348	5	.	.	.
6745	349	1	The	the	DT
6745	349	2	whole	whole	NN
6745	349	3	of	of	IN
6745	349	4	lower	low	JJR
6745	349	5	half	half	NN
6745	349	6	of	of	IN
6745	349	7	the	the	DT
6745	349	8	fore	fore	JJ
6745	349	9	quarter	quarter	NN
6745	349	10	is	be	VBZ
6745	349	11	often	often	RB
6745	349	12	called	call	VBN
6745	349	13	the	the	DT
6745	349	14	rattle	rattle	NN
6745	349	15	-	-	HYPH
6745	349	16	ran	ran	NN
6745	349	17	.	.	.
6745	350	1	Diagram	Diagram	NNP
6745	350	2	No	no	UH
6745	350	3	.	.	.
6745	351	1	17	17	CD
6745	351	2	shows	show	NNS
6745	351	3	this	this	DT
6745	351	4	,	,	,
6745	351	5	and	and	CC
6745	351	6	the	the	DT
6745	351	7	table	table	NN
6745	351	8	following	following	NN
6745	351	9	gives	give	VBZ
6745	351	10	the	the	DT
6745	351	11	name	name	NN
6745	351	12	of	of	IN
6745	351	13	the	the	DT
6745	351	14	separate	separate	JJ
6745	351	15	cuts	cut	NNS
6745	351	16	:	:	:
6745	351	17	[	[	-LRB-
6745	351	18	Illustration	illustration	NN
6745	351	19	:	:	:
6745	351	20	DIAGRAM	DIAGRAM	NNP
6745	351	21	NO	no	UH
6745	351	22	.	.	.
6745	352	1	17	17	CD
6745	352	2	.	.	.
6745	353	1	THE	the	DT
6745	353	2	RATTLE	RATTLE	NNP
6745	353	3	-	-	HYPH
6745	353	4	RAN	RAN	NNP
6745	353	5	.	.	.
6745	353	6	]	]	-RRB-
6745	354	1	EXPLANATION	explanation	NN
6745	354	2	OF	of	IN
6745	354	3	DIAGRAM	DIAGRAM	NNP
6745	354	4	NO	no	UH
6745	354	5	.	.	.
6745	355	1	17	17	CD
6745	355	2	.	.	.
6745	356	1	BOSTON	BOSTON	NNP
6745	356	2	.	.	.
6745	357	1	1	1	LS
6745	357	2	.	.	.
6745	358	1	Rattle	Rattle	NNP
6745	358	2	-	-	HYPH
6745	358	3	ran	ran	NNP
6745	358	4	.	.	.
6745	359	1	2	2	LS
6745	359	2	.	.	.
6745	360	1	Shoulder	Shoulder	NNP
6745	360	2	of	of	IN
6745	360	3	mutton	mutton	NN
6745	360	4	.	.	.
6745	361	1	3	3	LS
6745	361	2	.	.	.
6745	362	1	Sticking	stick	VBG
6745	362	2	piece	piece	NN
6745	362	3	.	.	.
6745	363	1	4	4	LS
6745	363	2	.	.	.
6745	364	1	Shin	Shin	NNP
6745	364	2	,	,	,
6745	364	3	thick	thick	JJ
6745	364	4	end	end	NN
6745	364	5	of	of	IN
6745	364	6	brisket	brisket	NN
6745	364	7	,	,	,
6745	364	8	part	part	NN
6745	364	9	of	of	IN
6745	364	10	sticking	stick	VBG
6745	364	11	piece	piece	NN
6745	364	12	.	.	.
6745	365	1	5	5	CD
6745	365	2	and	and	CC
6745	365	3	6	6	CD
6745	365	4	.	.	.
6745	366	1	Brisket	brisket	NN
6745	366	2	piece	piece	NN
6745	366	3	.	.	.
6745	367	1	7	7	LS
6745	367	2	.	.	.
6745	368	1	Middle	middle	JJ
6745	368	2	cut	cut	NN
6745	368	3	or	or	CC
6745	368	4	rib	rib	NN
6745	368	5	plate	plate	NN
6745	368	6	.	.	.
6745	369	1	8	8	LS
6745	369	2	.	.	.
6745	370	1	Navel	navel	JJ
6745	370	2	end	end	NN
6745	370	3	of	of	IN
6745	370	4	brisket	brisket	NN
6745	370	5	.	.	.
6745	371	1	NEW	NEW	NNP
6745	371	2	YORK	YORK	NNP
6745	371	3	.	.	.
6745	372	1	1	1	LS
6745	372	2	.	.	.
6745	373	1	Plate	plate	NN
6745	373	2	piece	piece	NN
6745	373	3	.	.	.
6745	374	1	2	2	CD
6745	374	2	and	and	CC
6745	374	3	3	3	CD
6745	374	4	.	.	.
6745	375	1	Shoulder	Shoulder	NNP
6745	375	2	of	of	IN
6745	375	3	mutton	mutton	NN
6745	375	4	.	.	.
6745	376	1	4	4	LS
6745	376	2	.	.	.
6745	377	1	Shin	Shin	NNP
6745	377	2	and	and	CC
6745	377	3	thick	thick	JJ
6745	377	4	end	end	NN
6745	377	5	of	of	IN
6745	377	6	brisket	brisket	NN
6745	377	7	.	.	.
6745	378	1	5	5	CD
6745	378	2	and	and	CC
6745	378	3	6	6	CD
6745	378	4	.	.	.
6745	379	1	Brisket	brisket	NN
6745	379	2	piece	piece	NN
6745	379	3	.	.	.
6745	380	1	7	7	CD
6745	380	2	and	and	CC
6745	380	3	8	8	CD
6745	380	4	.	.	.
6745	381	1	Navel	navel	JJ
6745	381	2	end	end	NN
6745	381	3	of	of	IN
6745	381	4	brisket	brisket	NN
6745	381	5	.	.	.
6745	382	1	PHILADELPHIA	PHILADELPHIA	NNP
6745	382	2	.	.	.
6745	383	1	1	1	LS
6745	383	2	.	.	.
6745	384	1	Plate	plate	NN
6745	384	2	piece	piece	NN
6745	384	3	.	.	.
6745	385	1	2	2	LS
6745	385	2	.	.	.
6745	386	1	Shoulder	Shoulder	NNP
6745	386	2	of	of	IN
6745	386	3	mutton	mutton	NN
6745	386	4	or	or	CC
6745	386	5	boler	boler	NN
6745	386	6	piece	piece	NN
6745	386	7	.	.	.
6745	387	1	3	3	LS
6745	387	2	.	.	.
6745	388	1	Sticking	stick	VBG
6745	388	2	piece	piece	NN
6745	388	3	.	.	.
6745	389	1	4	4	LS
6745	389	2	.	.	.
6745	390	1	Shin	Shin	NNP
6745	390	2	and	and	CC
6745	390	3	thick	thick	JJ
6745	390	4	end	end	NN
6745	390	5	of	of	IN
6745	390	6	brisket	brisket	NN
6745	390	7	.	.	.
6745	391	1	5	5	CD
6745	391	2	and	and	CC
6745	391	3	6	6	CD
6745	391	4	.	.	.
6745	392	1	Brisket	brisket	NN
6745	392	2	piece	piece	NN
6745	392	3	.	.	.
6745	393	1	7	7	CD
6745	393	2	and	and	CC
6745	393	3	8	8	CD
6745	393	4	.	.	.
6745	394	1	Navel	navel	JJ
6745	394	2	end	end	NN
6745	394	3	of	of	IN
6745	394	4	brisket	brisket	NN
6745	394	5	.	.	.
6745	395	1	The	the	DT
6745	395	2	rattle	rattle	NN
6745	395	3	-	-	HYPH
6745	395	4	ran	ran	NN
6745	395	5	or	or	CC
6745	395	6	plate	plate	NN
6745	395	7	piece	piece	NN
6745	395	8	is	be	VBZ
6745	395	9	generally	generally	RB
6745	395	10	corned	corn	VBN
6745	395	11	,	,	,
6745	395	12	and	and	CC
6745	395	13	is	be	VBZ
6745	395	14	considered	consider	VBN
6745	395	15	one	one	CD
6745	395	16	of	of	IN
6745	395	17	the	the	DT
6745	395	18	best	good	JJS
6745	395	19	cuts	cut	NNS
6745	395	20	for	for	IN
6745	395	21	pressed	pressed	JJ
6745	395	22	beef	beef	NN
6745	395	23	.	.	.
6745	396	1	The	the	DT
6745	396	2	shoulder	shoulder	NN
6745	396	3	of	of	IN
6745	396	4	mutton	mutton	NN
6745	396	5	is	be	VBZ
6745	396	6	used	use	VBN
6745	396	7	for	for	IN
6745	396	8	stews	stew	NNS
6745	396	9	,	,	,
6745	396	10	beef	beef	NNP
6745	396	11	_	_	NNP
6745	396	12	à	à	NNP
6745	396	13	la	la	NNP
6745	396	14	mode	mode	NNP
6745	396	15	_	_	NNP
6745	396	16	,	,	,
6745	396	17	roasts	roast	NNS
6745	396	18	and	and	CC
6745	396	19	steaks	steak	NNS
6745	396	20	,	,	,
6745	396	21	and	and	CC
6745	396	22	is	be	VBZ
6745	396	23	also	also	RB
6745	396	24	corned	corn	VBN
6745	396	25	.	.	.
6745	397	1	The	the	DT
6745	397	2	sticking	stick	VBG
6745	397	3	piece	piece	NN
6745	397	4	,	,	,
6745	397	5	commonly	commonly	RB
6745	397	6	called	call	VBN
6745	397	7	the	the	DT
6745	397	8	back	back	NN
6745	397	9	of	of	IN
6745	397	10	the	the	DT
6745	397	11	shoulder	shoulder	NN
6745	397	12	,	,	,
6745	397	13	but	but	CC
6745	397	14	which	which	WDT
6745	397	15	is	be	VBZ
6745	397	16	really	really	RB
6745	397	17	the	the	DT
6745	397	18	front	front	NN
6745	397	19	,	,	,
6745	397	20	is	be	VBZ
6745	397	21	used	use	VBN
6745	397	22	for	for	IN
6745	397	23	stews	stew	NNS
6745	397	24	,	,	,
6745	397	25	soups	soup	NNS
6745	397	26	,	,	,
6745	397	27	pie	pie	NN
6745	397	28	meat	meat	NN
6745	397	29	and	and	CC
6745	397	30	for	for	IN
6745	397	31	corning	corning	NN
6745	397	32	.	.	.
6745	398	1	The	the	DT
6745	398	2	shin	shin	NN
6745	398	3	is	be	VBZ
6745	398	4	used	use	VBN
6745	398	5	for	for	IN
6745	398	6	soups	soup	NNS
6745	398	7	,	,	,
6745	398	8	and	and	CC
6745	398	9	the	the	DT
6745	398	10	brisket	brisket	NN
6745	398	11	and	and	CC
6745	398	12	ribs	rib	NNS
6745	398	13	for	for	IN
6745	398	14	corning	corning	NN
6745	398	15	and	and	CC
6745	398	16	for	for	IN
6745	398	17	stews	stew	NNS
6745	398	18	and	and	CC
6745	398	19	soups	soup	NNS
6745	398	20	.	.	.
6745	399	1	One	one	CD
6745	399	2	of	of	IN
6745	399	3	the	the	DT
6745	399	4	best	good	JJS
6745	399	5	pieces	piece	NNS
6745	399	6	for	for	IN
6745	399	7	corning	corning	NN
6745	399	8	is	be	VBZ
6745	399	9	the	the	DT
6745	399	10	navel	navel	JJ
6745	399	11	end	end	NN
6745	399	12	of	of	IN
6745	399	13	the	the	DT
6745	399	14	brisket	brisket	NN
6745	399	15	.	.	.
6745	400	1	The	the	DT
6745	400	2	middle	middle	JJ
6745	400	3	cut	cut	NN
6745	400	4	of	of	IN
6745	400	5	the	the	DT
6745	400	6	rattle	rattle	NN
6745	400	7	-	-	HYPH
6745	400	8	ran	ran	NN
6745	400	9	is	be	VBZ
6745	400	10	also	also	RB
6745	400	11	corned	corn	VBN
6745	400	12	.	.	.
6745	401	1	MUTTON	MUTTON	NNP
6745	401	2	.	.	.
6745	402	1	Mutton	mutton	NN
6745	402	2	is	be	VBZ
6745	402	3	very	very	RB
6745	402	4	nutritious	nutritious	JJ
6745	402	5	and	and	CC
6745	402	6	easily	easily	RB
6745	402	7	digested	digest	VBN
6745	402	8	.	.	.
6745	403	1	The	the	DT
6745	403	2	best	good	JJS
6745	403	3	quality	quality	NN
6745	403	4	will	will	MD
6745	403	5	have	have	VB
6745	403	6	clear	clear	JJ
6745	403	7	,	,	,
6745	403	8	hard	hard	JJ
6745	403	9	,	,	,
6745	403	10	white	white	JJ
6745	403	11	fat	fat	NN
6745	403	12	,	,	,
6745	403	13	and	and	CC
6745	403	14	a	a	DT
6745	403	15	good	good	JJ
6745	403	16	deal	deal	NN
6745	403	17	of	of	IN
6745	403	18	it	-PRON-	PRP
6745	403	19	;	;	:
6745	403	20	the	the	DT
6745	403	21	lean	lean	JJ
6745	403	22	part	part	NN
6745	403	23	will	will	MD
6745	403	24	be	be	VB
6745	403	25	juicy	juicy	JJ
6745	403	26	,	,	,
6745	403	27	firm	firm	JJ
6745	403	28	and	and	CC
6745	403	29	of	of	IN
6745	403	30	a	a	DT
6745	403	31	rather	rather	RB
6745	403	32	dark	dark	JJ
6745	403	33	red	red	JJ
6745	403	34	color	color	NN
6745	403	35	.	.	.
6745	404	1	When	when	WRB
6745	404	2	there	there	EX
6745	404	3	is	be	VBZ
6745	404	4	but	but	CC
6745	404	5	little	little	JJ
6745	404	6	fat	fat	JJ
6745	404	7	,	,	,
6745	404	8	and	and	CC
6745	404	9	that	that	DT
6745	404	10	is	be	VBZ
6745	404	11	soft	soft	JJ
6745	404	12	and	and	CC
6745	404	13	yellow	yellow	JJ
6745	404	14	and	and	CC
6745	404	15	the	the	DT
6745	404	16	meat	meat	NN
6745	404	17	is	be	VBZ
6745	404	18	coarse	coarse	JJ
6745	404	19	and	and	CC
6745	404	20	stringy	stringy	JJ
6745	404	21	,	,	,
6745	404	22	you	-PRON-	PRP
6745	404	23	may	may	MD
6745	404	24	be	be	VB
6745	404	25	sure	sure	JJ
6745	404	26	that	that	IN
6745	404	27	the	the	DT
6745	404	28	quality	quality	NN
6745	404	29	is	be	VBZ
6745	404	30	poor	poor	JJ
6745	404	31	.	.	.
6745	405	1	Mutton	mutton	NN
6745	405	2	is	be	VBZ
6745	405	3	much	much	RB
6745	405	4	improved	improve	VBN
6745	405	5	by	by	IN
6745	405	6	being	be	VBG
6745	405	7	hung	hang	VBN
6745	405	8	in	in	IN
6745	405	9	a	a	DT
6745	405	10	cool	cool	JJ
6745	405	11	place	place	NN
6745	405	12	for	for	IN
6745	405	13	a	a	DT
6745	405	14	week	week	NN
6745	405	15	or	or	CC
6745	405	16	more	more	JJR
6745	405	17	.	.	.
6745	406	1	At	at	IN
6745	406	2	the	the	DT
6745	406	3	North	North	NNP
6745	406	4	a	a	DT
6745	406	5	leg	leg	NN
6745	406	6	will	will	MD
6745	406	7	keep	keep	VB
6745	406	8	quite	quite	RB
6745	406	9	well	well	JJ
6745	406	10	for	for	IN
6745	406	11	two	two	CD
6745	406	12	or	or	CC
6745	406	13	three	three	CD
6745	406	14	weeks	week	NNS
6745	406	15	in	in	IN
6745	406	16	winter	winter	NN
6745	406	17	,	,	,
6745	406	18	if	if	IN
6745	406	19	hung	hang	VBD
6745	406	20	in	in	IN
6745	406	21	a	a	DT
6745	406	22	cold	cold	JJ
6745	406	23	,	,	,
6745	406	24	dry	dry	JJ
6745	406	25	shed	shed	NN
6745	406	26	or	or	CC
6745	406	27	cellar	cellar	NN
6745	406	28	.	.	.
6745	407	1	Mutton	Mutton	NNP
6745	407	2	,	,	,
6745	407	3	like	like	IN
6745	407	4	beef	beef	NN
6745	407	5	,	,	,
6745	407	6	is	be	VBZ
6745	407	7	first	first	RB
6745	407	8	split	split	VBN
6745	407	9	through	through	IN
6745	407	10	the	the	DT
6745	407	11	back	back	NN
6745	407	12	,	,	,
6745	407	13	and	and	CC
6745	407	14	then	then	RB
6745	407	15	the	the	DT
6745	407	16	sides	side	NNS
6745	407	17	are	be	VBP
6745	407	18	divided	divide	VBN
6745	407	19	,	,	,
6745	407	20	giving	give	VBG
6745	407	21	two	two	CD
6745	407	22	fore	fore	NN
6745	407	23	and	and	CC
6745	407	24	two	two	CD
6745	407	25	hind	hind	NN
6745	407	26	quarters	quarter	NNS
6745	407	27	.	.	.
6745	408	1	Diagram	Diagram	NNP
6745	408	2	No	no	UH
6745	408	3	.	.	.
6745	409	1	18	18	CD
6745	409	2	is	be	VBZ
6745	409	3	of	of	IN
6745	409	4	a	a	DT
6745	409	5	whole	whole	JJ
6745	409	6	carcass	carcass	NN
6745	409	7	of	of	IN
6745	409	8	mutton	mutton	NN
6745	409	9	,	,	,
6745	409	10	and	and	CC
6745	409	11	half	half	NN
6745	409	12	of	of	IN
6745	409	13	it	-PRON-	PRP
6745	409	14	is	be	VBZ
6745	409	15	numbered	number	VBN
6745	409	16	to	to	TO
6745	409	17	show	show	VB
6745	409	18	the	the	DT
6745	409	19	pieces	piece	NNS
6745	409	20	into	into	IN
6745	409	21	which	which	WDT
6745	409	22	the	the	DT
6745	409	23	animal	animal	NN
6745	409	24	is	be	VBZ
6745	409	25	cut	cut	VBN
6745	409	26	for	for	IN
6745	409	27	use	use	NN
6745	409	28	.	.	.
6745	410	1	[	[	-LRB-
6745	410	2	Illustration	illustration	NN
6745	410	3	:	:	:
6745	410	4	DIAGRAM	DIAGRAM	NNP
6745	410	5	NO	no	UH
6745	410	6	.	.	.
6745	411	1	18	18	CD
6745	411	2	.	.	.
6745	411	3	]	]	-RRB-
6745	412	1	EXPLANATION	explanation	NN
6745	412	2	OF	of	IN
6745	412	3	DIAGRAM	DIAGRAM	NNP
6745	412	4	NO	no	UH
6745	412	5	.	.	.
6745	413	1	18	18	CD
6745	413	2	.	.	.
6745	414	1	1	1	CD
6745	414	2	,	,	,
6745	414	3	2	2	CD
6745	414	4	,	,	,
6745	414	5	4	4	CD
6745	414	6	.	.	.
6745	415	1	Hind	hind	JJ
6745	415	2	quarter	quarter	NN
6745	415	3	.	.	.
6745	416	1	3	3	CD
6745	416	2	,	,	,
6745	416	3	5	5	CD
6745	416	4	,	,	,
6745	416	5	5	5	CD
6745	416	6	.	.	.
6745	417	1	Fore	fore	JJ
6745	417	2	quarter	quarter	NN
6745	417	3	1	1	CD
6745	417	4	.	.	.
6745	418	1	Leg	Leg	NNP
6745	418	2	.	.	.
6745	419	1	2	2	LS
6745	419	2	.	.	.
6745	420	1	Loin	Loin	NNP
6745	420	2	.	.	.
6745	421	1	3	3	LS
6745	421	2	.	.	.
6745	422	1	Shoulder	shoulder	NN
6745	422	2	.	.	.
6745	423	1	4	4	LS
6745	423	2	.	.	.
6745	424	1	Flank	Flank	NNP
6745	424	2	.	.	.
6745	425	1	5,5	5,5	CD
6745	425	2	.	.	.
6745	426	1	Breast	breast	NN
6745	426	2	.	.	.
6745	427	1	Hind	Hind	NNP
6745	427	2	Quarter	Quarter	NNP
6745	427	3	of	of	IN
6745	427	4	Mutton	Mutton	NNP
6745	427	5	.	.	.
6745	428	1	This	this	DT
6745	428	2	consists	consist	VBZ
6745	428	3	of	of	IN
6745	428	4	the	the	DT
6745	428	5	leg	leg	NN
6745	428	6	and	and	CC
6745	428	7	loin	loin	NN
6745	428	8	,	,	,
6745	428	9	and	and	CC
6745	428	10	is	be	VBZ
6745	428	11	the	the	DT
6745	428	12	choicest	choice	JJS
6745	428	13	cut	cut	NN
6745	428	14	.	.	.
6745	429	1	It	-PRON-	PRP
6745	429	2	makes	make	VBZ
6745	429	3	a	a	DT
6745	429	4	fine	fine	JJ
6745	429	5	roast	roast	NN
6745	429	6	for	for	IN
6745	429	7	a	a	DT
6745	429	8	large	large	JJ
6745	429	9	family	family	NN
6745	429	10	,	,	,
6745	429	11	but	but	CC
6745	429	12	for	for	IN
6745	429	13	a	a	DT
6745	429	14	moderate	moderate	JJ
6745	429	15	-	-	HYPH
6745	429	16	sized	sized	JJ
6745	429	17	or	or	CC
6745	429	18	small	small	JJ
6745	429	19	one	one	NN
6745	429	20	either	either	CC
6745	429	21	the	the	DT
6745	429	22	leg	leg	NN
6745	429	23	or	or	CC
6745	429	24	loin	loin	NN
6745	429	25	alone	alone	RB
6745	429	26	is	be	VBZ
6745	429	27	better	well	JJR
6745	429	28	.	.	.
6745	430	1	A	a	DT
6745	430	2	hind	hind	JJ
6745	430	3	quarter	quarter	NN
6745	430	4	taken	take	VBN
6745	430	5	from	from	IN
6745	430	6	a	a	DT
6745	430	7	prime	prime	JJ
6745	430	8	animal	animal	NN
6745	430	9	will	will	MD
6745	430	10	weigh	weigh	VB
6745	430	11	from	from	IN
6745	430	12	twenty	twenty	CD
6745	430	13	to	to	IN
6745	430	14	thirty	thirty	CD
6745	430	15	pounds	pound	NNS
6745	430	16	.	.	.
6745	431	1	Leg	Leg	NNP
6745	431	2	of	of	IN
6745	431	3	Mutton	Mutton	NNP
6745	431	4	.	.	.
6745	432	1	This	this	DT
6745	432	2	joint	joint	NN
6745	432	3	is	be	VBZ
6745	432	4	nearly	nearly	RB
6745	432	5	always	always	RB
6745	432	6	used	use	VBN
6745	432	7	for	for	IN
6745	432	8	roasting	roast	VBG
6745	432	9	and	and	CC
6745	432	10	boiling	boil	VBG
6745	432	11	.	.	.
6745	433	1	It	-PRON-	PRP
6745	433	2	has	have	VBZ
6745	433	3	but	but	CC
6745	433	4	little	little	JJ
6745	433	5	bone	bone	NN
6745	433	6	,	,	,
6745	433	7	as	as	IN
6745	433	8	compared	compare	VBN
6745	433	9	with	with	IN
6745	433	10	the	the	DT
6745	433	11	other	other	JJ
6745	433	12	parts	part	NNS
6745	433	13	of	of	IN
6745	433	14	the	the	DT
6745	433	15	animal	animal	NN
6745	433	16	,	,	,
6745	433	17	and	and	CC
6745	433	18	is	be	VBZ
6745	433	19	,	,	,
6745	433	20	therefore	therefore	RB
6745	433	21	,	,	,
6745	433	22	an	an	DT
6745	433	23	economical	economical	JJ
6745	433	24	piece	piece	NN
6745	433	25	to	to	TO
6745	433	26	select	select	VB
6745	433	27	,	,	,
6745	433	28	though	though	IN
6745	433	29	the	the	DT
6745	433	30	price	price	NN
6745	433	31	per	per	IN
6745	433	32	pound	pound	NN
6745	433	33	be	be	VBP
6745	433	34	greater	great	JJR
6745	433	35	than	than	IN
6745	433	36	that	that	DT
6745	433	37	of	of	IN
6745	433	38	any	any	DT
6745	433	39	other	other	JJ
6745	433	40	cut	cut	NN
6745	433	41	.	.	.
6745	434	1	It	-PRON-	PRP
6745	434	2	is	be	VBZ
6745	434	3	not	not	RB
6745	434	4	common	common	JJ
6745	434	5	to	to	TO
6745	434	6	find	find	VB
6745	434	7	a	a	DT
6745	434	8	good	good	JJ
6745	434	9	leg	leg	NN
6745	434	10	weighing	weigh	VBG
6745	434	11	under	under	IN
6745	434	12	ten	ten	CD
6745	434	13	or	or	CC
6745	434	14	twelve	twelve	CD
6745	434	15	pounds	pound	NNS
6745	434	16	.	.	.
6745	435	1	A	a	DT
6745	435	2	leg	leg	NN
6745	435	3	is	be	VBZ
6745	435	4	shown	show	VBN
6745	435	5	in	in	IN
6745	435	6	plate	plate	NN
6745	435	7	No	no	UH
6745	435	8	.	.	.
6745	436	1	19	19	CD
6745	436	2	.	.	.
6745	437	1	[	[	-LRB-
6745	437	2	Illustration	illustration	NN
6745	437	3	:	:	:
6745	437	4	PLATE	PLATE	NNP
6745	437	5	NO	no	UH
6745	437	6	.	.	.
6745	438	1	19	19	CD
6745	438	2	.	.	.
6745	438	3	]	]	-RRB-
6745	439	1	Loin	Loin	NNP
6745	439	2	of	of	IN
6745	439	3	Mutton	Mutton	NNP
6745	439	4	.	.	.
6745	440	1	In	in	IN
6745	440	2	a	a	DT
6745	440	3	loin	loin	NN
6745	440	4	,	,	,
6745	440	5	as	as	IN
6745	440	6	cut	cut	VBN
6745	440	7	in	in	IN
6745	440	8	Boston	Boston	NNP
6745	440	9	,	,	,
6745	440	10	there	there	EX
6745	440	11	are	be	VBP
6745	440	12	seven	seven	CD
6745	440	13	ribs	rib	NNS
6745	440	14	,	,	,
6745	440	15	which	which	WDT
6745	440	16	make	make	VBP
6745	440	17	a	a	DT
6745	440	18	good	good	JJ
6745	440	19	roast	roast	NN
6745	440	20	for	for	IN
6745	440	21	a	a	DT
6745	440	22	small	small	JJ
6745	440	23	family	family	NN
6745	440	24	.	.	.
6745	441	1	This	this	DT
6745	441	2	cut	cut	NN
6745	441	3	is	be	VBZ
6745	441	4	particularly	particularly	RB
6745	441	5	nice	nice	JJ
6745	441	6	in	in	IN
6745	441	7	hot	hot	JJ
6745	441	8	weather	weather	NN
6745	441	9	.	.	.
6745	442	1	It	-PRON-	PRP
6745	442	2	is	be	VBZ
6745	442	3	not	not	RB
6745	442	4	as	as	RB
6745	442	5	large	large	JJ
6745	442	6	as	as	IN
6745	442	7	a	a	DT
6745	442	8	leg	leg	NN
6745	442	9	,	,	,
6745	442	10	and	and	CC
6745	442	11	the	the	DT
6745	442	12	meat	meat	NN
6745	442	13	is	be	VBZ
6745	442	14	,	,	,
6745	442	15	besides	besides	RB
6745	442	16	,	,	,
6745	442	17	of	of	IN
6745	442	18	a	a	DT
6745	442	19	lighter	light	JJR
6745	442	20	quality	quality	NN
6745	442	21	and	and	CC
6745	442	22	more	more	RBR
6745	442	23	delicate	delicate	JJ
6745	442	24	flavor	flavor	NN
6745	442	25	.	.	.
6745	443	1	The	the	DT
6745	443	2	cost	cost	NN
6745	443	3	when	when	WRB
6745	443	4	the	the	DT
6745	443	5	flank	flank	NN
6745	443	6	is	be	VBZ
6745	443	7	taken	take	VBN
6745	443	8	off	off	RP
6745	443	9	will	will	MD
6745	443	10	be	be	VB
6745	443	11	about	about	RB
6745	443	12	seven	seven	CD
6745	443	13	cents	cent	NNS
6745	443	14	more	more	JJR
6745	443	15	a	a	DT
6745	443	16	pound	pound	NN
6745	443	17	than	than	IN
6745	443	18	if	if	IN
6745	443	19	the	the	DT
6745	443	20	loin	loin	NN
6745	443	21	be	be	VB
6745	443	22	sold	sell	VBN
6745	443	23	with	with	IN
6745	443	24	it	-PRON-	PRP
6745	443	25	on	on	RP
6745	443	26	;	;	:
6745	443	27	but	but	CC
6745	443	28	,	,	,
6745	443	29	unless	unless	IN
6745	443	30	you	-PRON-	PRP
6745	443	31	wish	wish	VBP
6745	443	32	to	to	TO
6745	443	33	use	use	VB
6745	443	34	the	the	DT
6745	443	35	flank	flank	NN
6745	443	36	for	for	IN
6745	443	37	a	a	DT
6745	443	38	soup	soup	NN
6745	443	39	,	,	,
6745	443	40	stew	stew	NN
6745	443	41	or	or	CC
6745	443	42	haricot	haricot	NN
6745	443	43	,	,	,
6745	443	44	it	-PRON-	PRP
6745	443	45	is	be	VBZ
6745	443	46	the	the	DT
6745	443	47	better	well	JJR
6745	443	48	economy	economy	NN
6745	443	49	to	to	TO
6745	443	50	buy	buy	VB
6745	443	51	a	a	DT
6745	443	52	trimmed	trim	VBN
6745	443	53	piece	piece	NN
6745	443	54	and	and	CC
6745	443	55	pay	pay	VB
6745	443	56	the	the	DT
6745	443	57	higher	high	JJR
6745	443	58	price	price	NN
6745	443	59	.	.	.
6745	444	1	When	when	WRB
6745	444	2	the	the	DT
6745	444	3	two	two	CD
6745	444	4	loins	loin	NNS
6745	444	5	are	be	VBP
6745	444	6	joined	join	VBN
6745	444	7	they	-PRON-	PRP
6745	444	8	are	be	VBP
6745	444	9	called	call	VBN
6745	444	10	a	a	DT
6745	444	11	saddle	saddle	NN
6745	444	12	.	.	.
6745	445	1	Plate	plate	NN
6745	445	2	No	no	UH
6745	445	3	.	.	.
6745	446	1	20	20	CD
6745	446	2	shows	show	VBZ
6745	446	3	a	a	DT
6745	446	4	saddle	saddle	NN
6745	446	5	and	and	CC
6745	446	6	two	two	CD
6745	446	7	French	french	JJ
6745	446	8	chops	chop	NNS
6745	446	9	.	.	.
6745	447	1	[	[	-LRB-
6745	447	2	Illustration	illustration	NN
6745	447	3	:	:	:
6745	447	4	PLATE	PLATE	NNP
6745	447	5	NO	no	DT
6745	447	6	20	20	CD
6745	447	7	.	.	.
6745	448	1	SADDLE	SADDLE	NNP
6745	448	2	OF	of	IN
6745	448	3	MUTTON	MUTTON	NNP
6745	448	4	AND	and	CC
6745	448	5	FRENCH	FRENCH	NNP
6745	448	6	CHOPS	CHOPS	NNP
6745	448	7	.	.	.
6745	448	8	]	]	-RRB-
6745	449	1	Fore	Fore	NNP
6745	449	2	Quarter	Quarter	NNP
6745	449	3	of	of	IN
6745	449	4	Mutton	Mutton	NNP
6745	449	5	.	.	.
6745	450	1	In	in	IN
6745	450	2	this	this	DT
6745	450	3	is	be	VBZ
6745	450	4	included	include	VBN
6745	450	5	the	the	DT
6745	450	6	shoulder	shoulder	NN
6745	450	7	and	and	CC
6745	450	8	breast	breast	NN
6745	450	9	.	.	.
6745	451	1	When	when	WRB
6745	451	2	the	the	DT
6745	451	3	shoulder	shoulder	NN
6745	451	4	-	-	HYPH
6745	451	5	blade	blade	NN
6745	451	6	is	be	VBZ
6745	451	7	taken	take	VBN
6745	451	8	out	out	RP
6745	451	9	the	the	DT
6745	451	10	quarter	quarter	NN
6745	451	11	makes	make	VBZ
6745	451	12	a	a	DT
6745	451	13	good	good	JJ
6745	451	14	roast	roast	NN
6745	451	15	for	for	IN
6745	451	16	a	a	DT
6745	451	17	large	large	JJ
6745	451	18	family	family	NN
6745	451	19	.	.	.
6745	452	1	The	the	DT
6745	452	2	shoulder	shoulder	NN
6745	452	3	is	be	VBZ
6745	452	4	separated	separate	VBN
6745	452	5	from	from	IN
6745	452	6	the	the	DT
6745	452	7	breast	breast	NN
6745	452	8	by	by	IN
6745	452	9	running	run	VBG
6745	452	10	a	a	DT
6745	452	11	sharp	sharp	JJ
6745	452	12	knife	knife	NN
6745	452	13	between	between	IN
6745	452	14	the	the	DT
6745	452	15	two	two	CD
6745	452	16	,	,	,
6745	452	17	starting	start	VBG
6745	452	18	at	at	IN
6745	452	19	the	the	DT
6745	452	20	curved	curved	JJ
6745	452	21	dotted	dotted	JJ
6745	452	22	lines	line	NNS
6745	452	23	near	near	IN
6745	452	24	the	the	DT
6745	452	25	neck	neck	NN
6745	452	26	(	(	-LRB-
6745	452	27	shown	show	VBN
6745	452	28	in	in	IN
6745	452	29	diagram	diagram	NN
6745	452	30	No	no	NN
6745	452	31	.	.	.
6745	453	1	18	18	CD
6745	453	2	)	)	-RRB-
6745	453	3	,	,	,
6745	453	4	and	and	CC
6745	453	5	cutting	cut	VBG
6745	453	6	round	round	NN
6745	453	7	to	to	IN
6745	453	8	the	the	DT
6745	453	9	end	end	NN
6745	453	10	of	of	IN
6745	453	11	the	the	DT
6745	453	12	line	line	NN
6745	453	13	.	.	.
6745	454	1	The	the	DT
6745	454	2	shoulder	shoulder	NN
6745	454	3	is	be	VBZ
6745	454	4	nice	nice	JJ
6745	454	5	for	for	IN
6745	454	6	roasting	roast	VBG
6745	454	7	or	or	CC
6745	454	8	boiling	boil	VBG
6745	454	9	.	.	.
6745	455	1	The	the	DT
6745	455	2	breast	breast	NN
6745	455	3	can	can	MD
6745	455	4	be	be	VB
6745	455	5	used	use	VBN
6745	455	6	for	for	IN
6745	455	7	a	a	DT
6745	455	8	roast	roast	NN
6745	455	9	,	,	,
6745	455	10	for	for	IN
6745	455	11	broths	broth	NNS
6745	455	12	,	,	,
6745	455	13	braising	braise	VBG
6745	455	14	,	,	,
6745	455	15	stewing	stew	VBG
6745	455	16	or	or	CC
6745	455	17	cotelettes	cotelette	NNS
6745	455	18	.	.	.
6745	456	1	Rib	rib	NN
6745	456	2	chops	chop	NNS
6745	456	3	are	be	VBP
6745	456	4	also	also	RB
6745	456	5	cut	cut	VBN
6745	456	6	from	from	IN
6745	456	7	the	the	DT
6745	456	8	breast	breast	NN
6745	456	9	,	,	,
6745	456	10	which	which	WDT
6745	456	11	is	be	VBZ
6745	456	12	,	,	,
6745	456	13	by	by	IN
6745	456	14	the	the	DT
6745	456	15	way	way	NN
6745	456	16	,	,	,
6745	456	17	the	the	DT
6745	456	18	cheapest	cheap	JJS
6745	456	19	part	part	NN
6745	456	20	of	of	IN
6745	456	21	the	the	DT
6745	456	22	mutton	mutton	NN
6745	456	23	.	.	.
6745	457	1	Chops	Chops	NNPS
6745	457	2	and	and	CC
6745	457	3	Cutlets	Cutlets	NNPS
6745	457	4	.	.	.
6745	458	1	Chops	chop	NNS
6745	458	2	are	be	VBP
6745	458	3	cut	cut	VBN
6745	458	4	from	from	IN
6745	458	5	the	the	DT
6745	458	6	loin	loin	NN
6745	458	7	.	.	.
6745	459	1	They	-PRON-	PRP
6745	459	2	are	be	VBP
6745	459	3	called	call	VBN
6745	459	4	long	long	RB
6745	459	5	when	when	WRB
6745	459	6	the	the	DT
6745	459	7	flank	flank	NN
6745	459	8	is	be	VBZ
6745	459	9	cut	cut	VBN
6745	459	10	on	on	IN
6745	459	11	them	-PRON-	PRP
6745	459	12	and	and	CC
6745	459	13	short	short	JJ
6745	459	14	if	if	IN
6745	459	15	without	without	IN
6745	459	16	it	-PRON-	PRP
6745	459	17	.	.	.
6745	460	1	When	when	WRB
6745	460	2	part	part	NN
6745	460	3	of	of	IN
6745	460	4	the	the	DT
6745	460	5	bone	bone	NN
6745	460	6	of	of	IN
6745	460	7	the	the	DT
6745	460	8	short	short	JJ
6745	460	9	chop	chop	NN
6745	460	10	is	be	VBZ
6745	460	11	scraped	scrape	VBN
6745	460	12	clean	clean	JJ
6745	460	13	it	-PRON-	PRP
6745	460	14	is	be	VBZ
6745	460	15	called	call	VBN
6745	460	16	a	a	DT
6745	460	17	French	french	JJ
6745	460	18	chop	chop	NN
6745	460	19	.	.	.
6745	461	1	The	the	DT
6745	461	2	rolled	roll	VBN
6745	461	3	chops	chop	NNS
6745	461	4	sold	sell	VBN
6745	461	5	by	by	IN
6745	461	6	provision	provision	NN
6745	461	7	dealers	dealer	NNS
6745	461	8	are	be	VBP
6745	461	9	the	the	DT
6745	461	10	long	long	JJ
6745	461	11	chops	chop	NNS
6745	461	12	with	with	IN
6745	461	13	the	the	DT
6745	461	14	bone	bone	NN
6745	461	15	removed	remove	VBN
6745	461	16	.	.	.
6745	462	1	One	one	CD
6745	462	2	often	often	RB
6745	462	3	sees	see	VBZ
6745	462	4	them	-PRON-	PRP
6745	462	5	selling	sell	VBG
6745	462	6	at	at	IN
6745	462	7	a	a	DT
6745	462	8	low	low	JJ
6745	462	9	price	price	NN
6745	462	10	.	.	.
6745	463	1	They	-PRON-	PRP
6745	463	2	are	be	VBP
6745	463	3	then	then	RB
6745	463	4	the	the	DT
6745	463	5	poor	poor	JJ
6745	463	6	parts	part	NNS
6745	463	7	of	of	IN
6745	463	8	the	the	DT
6745	463	9	mutton	mutton	NN
6745	463	10	,	,	,
6745	463	11	like	like	IN
6745	463	12	the	the	DT
6745	463	13	flank	flank	NN
6745	463	14	,	,	,
6745	463	15	and	and	CC
6745	463	16	will	will	MD
6745	463	17	be	be	VB
6745	463	18	found	find	VBN
6745	463	19	very	very	RB
6745	463	20	expensive	expensive	JJ
6745	463	21	no	no	RB
6745	463	22	matter	matter	RB
6745	463	23	how	how	WRB
6745	463	24	little	little	JJ
6745	463	25	is	be	VBZ
6745	463	26	asked	ask	VBN
6745	463	27	.	.	.
6745	464	1	Prices	price	NNS
6745	464	2	.	.	.
6745	465	1	The	the	DT
6745	465	2	price	price	NN
6745	465	3	of	of	IN
6745	465	4	mutton	mutton	NN
6745	465	5	varies	vary	VBZ
6745	465	6	with	with	IN
6745	465	7	the	the	DT
6745	465	8	seasons	season	NNS
6745	465	9	,	,	,
6745	465	10	but	but	CC
6745	465	11	a	a	DT
6745	465	12	table	table	NN
6745	465	13	giving	give	VBG
6745	465	14	the	the	DT
6745	465	15	average	average	JJ
6745	465	16	price	price	NN
6745	465	17	may	may	MD
6745	465	18	help	help	VB
6745	465	19	the	the	DT
6745	465	20	purchaser	purchaser	NN
6745	465	21	to	to	IN
6745	465	22	an	an	DT
6745	465	23	estimate	estimate	NN
6745	465	24	of	of	IN
6745	465	25	the	the	DT
6745	465	26	comparative	comparative	JJ
6745	465	27	cost	cost	NN
6745	465	28	of	of	IN
6745	465	29	each	each	DT
6745	465	30	cut	cut	NN
6745	465	31	:	:	:
6745	465	32	Hind	Hind	NNP
6745	465	33	Quarter	Quarter	NNP
6745	465	34	,	,	,
6745	465	35	15	15	CD
6745	465	36	cents	cent	NNS
6745	465	37	.	.	.
6745	466	1	Leg	Leg	NNP
6745	466	2	,	,	,
6745	466	3	17	17	CD
6745	466	4	cents	cent	NNS
6745	466	5	.	.	.
6745	467	1	Loin	Loin	NNP
6745	467	2	,	,	,
6745	467	3	with	with	IN
6745	467	4	flank	flank	NN
6745	467	5	,	,	,
6745	467	6	13	13	CD
6745	467	7	cents	cent	NNS
6745	467	8	.	.	.
6745	468	1	Loin	Loin	NNP
6745	468	2	,	,	,
6745	468	3	without	without	IN
6745	468	4	flank	flank	NN
6745	468	5	,	,	,
6745	468	6	20	20	CD
6745	468	7	cents	cent	NNS
6745	468	8	.	.	.
6745	469	1	Fore	Fore	NNP
6745	469	2	Quarter	Quarter	NNP
6745	469	3	,	,	,
6745	469	4	8	8	CD
6745	469	5	cents	cent	NNS
6745	469	6	.	.	.
6745	470	1	Trimmed	Trimmed	NNP
6745	470	2	Chops	Chops	NNPS
6745	470	3	,	,	,
6745	470	4	20	20	CD
6745	470	5	cents	cent	NNS
6745	470	6	.	.	.
6745	471	1	Untrimmed	Untrimmed	NNP
6745	471	2	Chops	Chops	NNP
6745	471	3	,	,	,
6745	471	4	12	12	CD
6745	471	5	cents	cent	NNS
6745	471	6	.	.	.
6745	472	1	When	when	WRB
6745	472	2	one	one	PRP
6745	472	3	has	have	VBZ
6745	472	4	a	a	DT
6745	472	5	large	large	JJ
6745	472	6	family	family	NN
6745	472	7	it	-PRON-	PRP
6745	472	8	brings	bring	VBZ
6745	472	9	all	all	DT
6745	472	10	kinds	kind	NNS
6745	472	11	of	of	IN
6745	472	12	meat	meat	NN
6745	472	13	considerably	considerably	RB
6745	472	14	cheaper	cheap	JJR
6745	472	15	to	to	TO
6745	472	16	buy	buy	VB
6745	472	17	large	large	JJ
6745	472	18	pieces	piece	NNS
6745	472	19	untrimmed	untrimme	VBN
6745	472	20	,	,	,
6745	472	21	as	as	IN
6745	472	22	the	the	DT
6745	472	23	trimmings	trimming	NNS
6745	472	24	can	can	MD
6745	472	25	be	be	VB
6745	472	26	used	use	VBN
6745	472	27	for	for	IN
6745	472	28	soups	soup	NNS
6745	472	29	,	,	,
6745	472	30	stews	stew	NNS
6745	472	31	,	,	,
6745	472	32	etc	etc	FW
6745	472	33	.	.	.
6745	473	1	;	;	:
6745	473	2	but	but	CC
6745	473	3	for	for	IN
6745	473	4	a	a	DT
6745	473	5	small	small	JJ
6745	473	6	family	family	NN
6745	473	7	,	,	,
6745	473	8	it	-PRON-	PRP
6745	473	9	is	be	VBZ
6745	473	10	much	much	RB
6745	473	11	better	well	JJR
6745	473	12	to	to	TO
6745	473	13	purchase	purchase	VB
6745	473	14	only	only	RB
6745	473	15	the	the	DT
6745	473	16	part	part	NN
6745	473	17	you	-PRON-	PRP
6745	473	18	want	want	VBP
6745	473	19	for	for	IN
6745	473	20	immediate	immediate	JJ
6745	473	21	use	use	NN
6745	473	22	.	.	.
6745	474	1	Although	although	IN
6745	474	2	mutton	mutton	NN
6745	474	3	costs	cost	VBZ
6745	474	4	less	less	RBR
6745	474	5	per	per	IN
6745	474	6	pound	pound	NN
6745	474	7	than	than	IN
6745	474	8	beef	beef	NN
6745	474	9	,	,	,
6745	474	10	it	-PRON-	PRP
6745	474	11	is	be	VBZ
6745	474	12	no	no	RB
6745	474	13	cheaper	cheap	JJR
6745	474	14	in	in	IN
6745	474	15	the	the	DT
6745	474	16	end	end	NN
6745	474	17	,	,	,
6745	474	18	because	because	IN
6745	474	19	to	to	TO
6745	474	20	be	be	VB
6745	474	21	good	good	JJ
6745	474	22	it	-PRON-	PRP
6745	474	23	must	must	MD
6745	474	24	be	be	VB
6745	474	25	fat	fat	JJ
6745	474	26	,	,	,
6745	474	27	and	and	CC
6745	474	28	mutton	mutton	NN
6745	474	29	fat	fat	NN
6745	474	30	,	,	,
6745	474	31	unlike	unlike	IN
6745	474	32	beef	beef	NN
6745	474	33	fat	fat	NN
6745	474	34	,	,	,
6745	474	35	can	can	MD
6745	474	36	not	not	RB
6745	474	37	be	be	VB
6745	474	38	employed	employ	VBN
6745	474	39	for	for	IN
6745	474	40	cooking	cooking	NN
6745	474	41	purposes	purpose	NNS
6745	474	42	,	,	,
6745	474	43	as	as	IN
6745	474	44	it	-PRON-	PRP
6745	474	45	gives	give	VBZ
6745	474	46	a	a	DT
6745	474	47	strong	strong	JJ
6745	474	48	flavor	flavor	NN
6745	474	49	to	to	IN
6745	474	50	any	any	DT
6745	474	51	article	article	NN
6745	474	52	with	with	IN
6745	474	53	which	which	WDT
6745	474	54	it	-PRON-	PRP
6745	474	55	is	be	VBZ
6745	474	56	used	use	VBN
6745	474	57	.	.	.
6745	475	1	LAMB	LAMB	NNP
6745	475	2	.	.	.
6745	476	1	Lamb	Lamb	NNP
6745	476	2	is	be	VBZ
6745	476	3	cut	cut	VBN
6745	476	4	and	and	CC
6745	476	5	sold	sell	VBN
6745	476	6	like	like	IN
6745	476	7	mutton	mutton	NN
6745	476	8	.	.	.
6745	477	1	Being	be	VBG
6745	477	2	much	much	RB
6745	477	3	smaller	small	JJR
6745	477	4	,	,	,
6745	477	5	however	however	RB
6745	477	6	,	,	,
6745	477	7	a	a	DT
6745	477	8	hind	hind	NN
6745	477	9	or	or	CC
6745	477	10	fore	fore	JJ
6745	477	11	quarter	quarter	NN
6745	477	12	is	be	VBZ
6745	477	13	not	not	RB
6745	477	14	too	too	RB
6745	477	15	large	large	JJ
6745	477	16	for	for	IN
6745	477	17	a	a	DT
6745	477	18	good	good	JJ
6745	477	19	-	-	HYPH
6745	477	20	sized	sized	JJ
6745	477	21	family	family	NN
6745	477	22	.	.	.
6745	478	1	Lamb	Lamb	NNP
6745	478	2	will	will	MD
6745	478	3	not	not	RB
6745	478	4	keep	keep	VB
6745	478	5	as	as	RB
6745	478	6	long	long	RB
6745	478	7	as	as	IN
6745	478	8	mutton	mutton	NN
6745	478	9	,	,	,
6745	478	10	for	for	CC
6745	478	11	,	,	,
6745	478	12	being	be	VBG
6745	478	13	juicy	juicy	JJ
6745	478	14	,	,	,
6745	478	15	it	-PRON-	PRP
6745	478	16	taints	taint	VBZ
6745	478	17	more	more	RBR
6745	478	18	readily	readily	RB
6745	478	19	.	.	.
6745	479	1	It	-PRON-	PRP
6745	479	2	is	be	VBZ
6745	479	3	of	of	IN
6745	479	4	a	a	DT
6745	479	5	delicate	delicate	JJ
6745	479	6	flavor	flavor	NN
6745	479	7	until	until	IN
6745	479	8	nearly	nearly	RB
6745	479	9	a	a	DT
6745	479	10	year	year	NN
6745	479	11	old	old	JJ
6745	479	12	,	,	,
6745	479	13	when	when	WRB
6745	479	14	it	-PRON-	PRP
6745	479	15	begins	begin	VBZ
6745	479	16	to	to	TO
6745	479	17	taste	taste	VB
6745	479	18	like	like	IN
6745	479	19	mutton	mutton	NN
6745	479	20	and	and	CC
6745	479	21	is	be	VBZ
6745	479	22	not	not	RB
6745	479	23	so	so	RB
6745	479	24	tender	tender	JJ
6745	479	25	.	.	.
6745	480	1	The	the	DT
6745	480	2	bones	bone	NNS
6745	480	3	of	of	IN
6745	480	4	a	a	DT
6745	480	5	young	young	JJ
6745	480	6	lamb	lamb	NN
6745	480	7	will	will	MD
6745	480	8	be	be	VB
6745	480	9	red	red	JJ
6745	480	10	,	,	,
6745	480	11	and	and	CC
6745	480	12	the	the	DT
6745	480	13	fat	fat	NN
6745	480	14	hard	hard	JJ
6745	480	15	and	and	CC
6745	480	16	white	white	JJ
6745	480	17	.	.	.
6745	481	1	This	this	DT
6745	481	2	meat	meat	NN
6745	481	3	is	be	VBZ
6745	481	4	in	in	IN
6745	481	5	season	season	NN
6745	481	6	from	from	IN
6745	481	7	May	May	NNP
6745	481	8	to	to	IN
6745	481	9	September	September	NNP
6745	481	10	.	.	.
6745	482	1	VEAL	VEAL	NNP
6745	482	2	.	.	.
6745	483	1	The	the	DT
6745	483	2	calf	calf	NN
6745	483	3	being	be	VBG
6745	483	4	so	so	RB
6745	483	5	much	much	RB
6745	483	6	larger	large	JJR
6745	483	7	than	than	IN
6745	483	8	the	the	DT
6745	483	9	sheep	sheep	NN
6745	483	10	,	,	,
6745	483	11	the	the	DT
6745	483	12	fore	fore	NN
6745	483	13	and	and	CC
6745	483	14	hind	hind	NN
6745	483	15	quarters	quarter	NNS
6745	483	16	are	be	VBP
6745	483	17	not	not	RB
6745	483	18	cooked	cook	VBN
6745	483	19	together	together	RB
6745	483	20	,	,	,
6745	483	21	and	and	CC
6745	483	22	for	for	IN
6745	483	23	an	an	DT
6745	483	24	ordinary	ordinary	JJ
6745	483	25	family	family	NN
6745	483	26	both	both	DT
6745	483	27	are	be	VBP
6745	483	28	not	not	RB
6745	483	29	purchased	purchase	VBN
6745	483	30	.	.	.
6745	484	1	The	the	DT
6745	484	2	animal	animal	NN
6745	484	3	is	be	VBZ
6745	484	4	,	,	,
6745	484	5	however	however	RB
6745	484	6	,	,	,
6745	484	7	cut	cut	VBN
6745	484	8	into	into	IN
6745	484	9	the	the	DT
6745	484	10	same	same	JJ
6745	484	11	parts	part	NNS
6745	484	12	as	as	IN
6745	484	13	mutton	mutton	NN
6745	484	14	.	.	.
6745	485	1	The	the	DT
6745	485	2	loin	loin	NN
6745	485	3	,	,	,
6745	485	4	breast	breast	NN
6745	485	5	and	and	CC
6745	485	6	shoulder	shoulder	NN
6745	485	7	are	be	VBP
6745	485	8	used	use	VBN
6745	485	9	for	for	IN
6745	485	10	roasting	roast	VBG
6745	485	11	.	.	.
6745	486	1	Chops	chop	NNS
6745	486	2	are	be	VBP
6745	486	3	cut	cut	VBN
6745	486	4	from	from	IN
6745	486	5	the	the	DT
6745	486	6	loin	loin	NN
6745	486	7	and	and	CC
6745	486	8	neck	neck	NN
6745	486	9	,	,	,
6745	486	10	those	those	DT
6745	486	11	from	from	IN
6745	486	12	the	the	DT
6745	486	13	neck	neck	NN
6745	486	14	being	be	VBG
6745	486	15	called	call	VBN
6745	486	16	rib	rib	NN
6745	486	17	chops	chop	NNS
6745	486	18	or	or	CC
6745	486	19	cotelettes	cotelette	NNS
6745	486	20	.	.	.
6745	487	1	The	the	DT
6745	487	2	neck	neck	NN
6745	487	3	itself	-PRON-	PRP
6745	487	4	is	be	VBZ
6745	487	5	used	use	VBN
6745	487	6	for	for	IN
6745	487	7	stews	stew	NNS
6745	487	8	,	,	,
6745	487	9	pies	pie	NNS
6745	487	10	,	,	,
6745	487	11	fricassees	fricassee	NNS
6745	487	12	,	,	,
6745	487	13	etc	etc	FW
6745	487	14	.	.	.
6745	488	1	The	the	DT
6745	488	2	leg	leg	NN
6745	488	3	is	be	VBZ
6745	488	4	used	use	VBN
6745	488	5	for	for	IN
6745	488	6	cutlets	cutlet	NNS
6745	488	7	,	,	,
6745	488	8	fricandeaux	fricandeaux	NN
6745	488	9	,	,	,
6745	488	10	stews	stew	NNS
6745	488	11	and	and	CC
6745	488	12	roasts	roast	NNS
6745	488	13	,	,	,
6745	488	14	and	and	CC
6745	488	15	for	for	IN
6745	488	16	braising	braise	VBG
6745	488	17	.	.	.
6745	489	1	The	the	DT
6745	489	2	fillet	fillet	NN
6745	489	3	of	of	IN
6745	489	4	veal	veal	NN
6745	489	5	is	be	VBZ
6745	489	6	a	a	DT
6745	489	7	solid	solid	JJ
6745	489	8	piece	piece	NN
6745	489	9	cut	cut	VBN
6745	489	10	from	from	IN
6745	489	11	the	the	DT
6745	489	12	leg--	leg--	NN
6745	489	13	not	not	RB
6745	489	14	like	like	IN
6745	489	15	the	the	DT
6745	489	16	tenderloin	tenderloin	NN
6745	489	17	in	in	IN
6745	489	18	beef	beef	NN
6745	489	19	,	,	,
6745	489	20	but	but	CC
6745	489	21	used	use	VBN
6745	489	22	in	in	IN
6745	489	23	much	much	RB
6745	489	24	the	the	DT
6745	489	25	same	same	JJ
6745	489	26	way	way	NN
6745	489	27	.	.	.
6745	490	1	The	the	DT
6745	490	2	lower	low	JJR
6745	490	3	part	part	NN
6745	490	4	of	of	IN
6745	490	5	the	the	DT
6745	490	6	leg	leg	NN
6745	490	7	is	be	VBZ
6745	490	8	called	call	VBN
6745	490	9	a	a	DT
6745	490	10	knuckle	knuckle	NN
6745	490	11	,	,	,
6745	490	12	and	and	CC
6745	490	13	is	be	VBZ
6745	490	14	particularly	particularly	RB
6745	490	15	nice	nice	JJ
6745	490	16	for	for	IN
6745	490	17	soups	soup	NNS
6745	490	18	and	and	CC
6745	490	19	sauces	sauce	NNS
6745	490	20	.	.	.
6745	491	1	Good	good	JJ
6745	491	2	veal	veal	NN
6745	491	3	will	will	MD
6745	491	4	have	have	VB
6745	491	5	white	white	JJ
6745	491	6	,	,	,
6745	491	7	firm	firm	JJ
6745	491	8	fat	fat	NN
6745	491	9	,	,	,
6745	491	10	and	and	CC
6745	491	11	the	the	DT
6745	491	12	lean	lean	JJ
6745	491	13	part	part	NN
6745	491	14	a	a	DT
6745	491	15	pinkish	pinkish	JJ
6745	491	16	tinge	tinge	NN
6745	491	17	.	.	.
6745	492	1	When	when	WRB
6745	492	2	extremely	extremely	RB
6745	492	3	white	white	JJ
6745	492	4	it	-PRON-	PRP
6745	492	5	indicates	indicate	VBZ
6745	492	6	that	that	IN
6745	492	7	the	the	DT
6745	492	8	calf	calf	NN
6745	492	9	has	have	VBZ
6745	492	10	been	be	VBN
6745	492	11	bled	bleed	VBN
6745	492	12	before	before	IN
6745	492	13	being	be	VBG
6745	492	14	killed	kill	VBN
6745	492	15	,	,	,
6745	492	16	which	which	WDT
6745	492	17	is	be	VBZ
6745	492	18	a	a	DT
6745	492	19	great	great	JJ
6745	492	20	cruelty	cruelty	NN
6745	492	21	to	to	IN
6745	492	22	the	the	DT
6745	492	23	animal	animal	NN
6745	492	24	,	,	,
6745	492	25	besides	besides	IN
6745	492	26	greatly	greatly	RB
6745	492	27	impoverishing	impoverish	VBG
6745	492	28	the	the	DT
6745	492	29	meat	meat	NN
6745	492	30	.	.	.
6745	493	1	When	when	WRB
6745	493	2	veal	veal	NN
6745	493	3	is	be	VBZ
6745	493	4	too	too	RB
6745	493	5	young	young	JJ
6745	493	6	it	-PRON-	PRP
6745	493	7	will	will	MD
6745	493	8	be	be	VB
6745	493	9	soft	soft	JJ
6745	493	10	and	and	CC
6745	493	11	of	of	IN
6745	493	12	a	a	DT
6745	493	13	bluish	bluish	JJ
6745	493	14	tinge	tinge	NN
6745	493	15	.	.	.
6745	494	1	The	the	DT
6745	494	2	calf	calf	NN
6745	494	3	should	should	MD
6745	494	4	not	not	RB
6745	494	5	be	be	VB
6745	494	6	killed	kill	VBN
6745	494	7	until	until	IN
6745	494	8	at	at	IN
6745	494	9	least	least	JJS
6745	494	10	six	six	CD
6745	494	11	weeks	week	NNS
6745	494	12	old	old	JJ
6745	494	13	.	.	.
6745	495	1	Veal	veal	NN
6745	495	2	is	be	VBZ
6745	495	3	in	in	IN
6745	495	4	the	the	DT
6745	495	5	market	market	NN
6745	495	6	all	all	PDT
6745	495	7	the	the	DT
6745	495	8	year	year	NN
6745	495	9	,	,	,
6745	495	10	but	but	CC
6745	495	11	the	the	DT
6745	495	12	season	season	NN
6745	495	13	is	be	VBZ
6745	495	14	really	really	RB
6745	495	15	from	from	IN
6745	495	16	April	April	NNP
6745	495	17	to	to	IN
6745	495	18	September	September	NNP
6745	495	19	,	,	,
6745	495	20	when	when	WRB
6745	495	21	the	the	DT
6745	495	22	price	price	NN
6745	495	23	is	be	VBZ
6745	495	24	low	low	JJ
6745	495	25	.	.	.
6745	496	1	The	the	DT
6745	496	2	leg	leg	NN
6745	496	3	costs	cost	VBZ
6745	496	4	more	more	RBR
6745	496	5	than	than	IN
6745	496	6	any	any	DT
6745	496	7	other	other	JJ
6745	496	8	joint	joint	NN
6745	496	9	,	,	,
6745	496	10	because	because	IN
6745	496	11	it	-PRON-	PRP
6745	496	12	is	be	VBZ
6745	496	13	almost	almost	RB
6745	496	14	wholly	wholly	RB
6745	496	15	solid	solid	JJ
6745	496	16	meat	meat	NN
6745	496	17	.	.	.
6745	497	1	The	the	DT
6745	497	2	fillet	fillet	NN
6745	497	3	costs	cost	VBZ
6745	497	4	from	from	IN
6745	497	5	20	20	CD
6745	497	6	to	to	TO
6745	497	7	25	25	CD
6745	497	8	cents	cent	NNS
6745	497	9	;	;	,
6745	497	10	cutlets	cutlet	NNS
6745	497	11	from	from	IN
6745	497	12	the	the	DT
6745	497	13	leg	leg	NN
6745	497	14	,	,	,
6745	497	15	30	30	CD
6745	497	16	cents	cent	NNS
6745	497	17	;	;	,
6745	497	18	chops	chop	NNS
6745	497	19	from	from	IN
6745	497	20	loin	loin	NNP
6745	497	21	,	,	,
6745	497	22	20	20	CD
6745	497	23	cents	cent	NNS
6745	497	24	;	;	:
6745	497	25	loin	loin	VBP
6745	497	26	for	for	IN
6745	497	27	roast	roast	NN
6745	497	28	,	,	,
6745	497	29	15	15	CD
6745	497	30	cents	cent	NNS
6745	497	31	;	;	:
6745	497	32	breast	breast	NN
6745	497	33	,	,	,
6745	497	34	10	10	CD
6745	497	35	to	to	TO
6745	497	36	12	12	CD
6745	497	37	cents	cent	NNS
6745	497	38	.	.	.
6745	498	1	Veal	veal	NN
6745	498	2	is	be	VBZ
6745	498	3	not	not	RB
6745	498	4	nutritious	nutritious	JJ
6745	498	5	nor	nor	CC
6745	498	6	easily	easily	RB
6745	498	7	digested	digest	VBN
6745	498	8	.	.	.
6745	499	1	Many	many	JJ
6745	499	2	people	people	NNS
6745	499	3	can	can	MD
6745	499	4	not	not	RB
6745	499	5	eat	eat	VB
6745	499	6	it	-PRON-	PRP
6745	499	7	in	in	IN
6745	499	8	any	any	DT
6745	499	9	form	form	NN
6745	499	10	,	,	,
6745	499	11	but	but	CC
6745	499	12	such	such	PDT
6745	499	13	a	a	DT
6745	499	14	number	number	NN
6745	499	15	of	of	IN
6745	499	16	nice	nice	JJ
6745	499	17	dishes	dish	NNS
6745	499	18	can	can	MD
6745	499	19	be	be	VB
6745	499	20	made	make	VBN
6745	499	21	from	from	IN
6745	499	22	it	-PRON-	PRP
6745	499	23	,	,	,
6745	499	24	and	and	CC
6745	499	25	when	when	WRB
6745	499	26	in	in	IN
6745	499	27	season	season	NN
6745	499	28	the	the	DT
6745	499	29	price	price	NN
6745	499	30	is	be	VBZ
6745	499	31	so	so	RB
6745	499	32	low	low	JJ
6745	499	33	,	,	,
6745	499	34	that	that	IN
6745	499	35	it	-PRON-	PRP
6745	499	36	will	will	MD
6745	499	37	always	always	RB
6745	499	38	be	be	VB
6745	499	39	used	use	VBN
6745	499	40	for	for	IN
6745	499	41	made	make	VBN
6745	499	42	dishes	dish	NNS
6745	499	43	and	and	CC
6745	499	44	soups	soup	NNS
6745	499	45	.	.	.
6745	500	1	PORK	PORK	NNP
6745	500	2	.	.	.
6745	501	1	Pork	pork	NN
6745	501	2	,	,	,
6745	501	3	although	although	IN
6745	501	4	not	not	RB
6745	501	5	so	so	RB
6745	501	6	much	much	RB
6745	501	7	used	use	VBN
6745	501	8	in	in	IN
6745	501	9	the	the	DT
6745	501	10	fresh	fresh	JJ
6745	501	11	state	state	NN
6745	501	12	as	as	IN
6745	501	13	beef	beef	NN
6745	501	14	,	,	,
6745	501	15	mutton	mutton	NNP
6745	501	16	,	,	,
6745	501	17	lamb	lamb	NNP
6745	501	18	,	,	,
6745	501	19	etc	etc	FW
6745	501	20	.	.	FW
6745	501	21	,	,	,
6745	501	22	is	be	VBZ
6745	501	23	extensively	extensively	RB
6745	501	24	employed	employ	VBN
6745	501	25	in	in	IN
6745	501	26	the	the	DT
6745	501	27	preparation	preparation	NN
6745	501	28	of	of	IN
6745	501	29	food	food	NN
6745	501	30	.	.	.
6745	502	1	It	-PRON-	PRP
6745	502	2	is	be	VBZ
6745	502	3	cut	cut	VBN
6745	502	4	somewhat	somewhat	RB
6745	502	5	like	like	IN
6745	502	6	mutton	mutton	NN
6745	502	7	,	,	,
6745	502	8	but	but	CC
6745	502	9	into	into	IN
6745	502	10	more	more	JJR
6745	502	11	parts	part	NNS
6745	502	12	.	.	.
6745	503	1	Fresh	fresh	JJ
6745	503	2	young	young	JJ
6745	503	3	pork	pork	NN
6745	503	4	should	should	MD
6745	503	5	be	be	VB
6745	503	6	firm	firm	JJ
6745	503	7	;	;	:
6745	503	8	the	the	DT
6745	503	9	fat	fat	NNP
6745	503	10	white	white	NNP
6745	503	11	,	,	,
6745	503	12	the	the	DT
6745	503	13	lean	lean	JJ
6745	503	14	a	a	DT
6745	503	15	pale	pale	JJ
6745	503	16	reddish	reddish	JJ
6745	503	17	color	color	NN
6745	503	18	and	and	CC
6745	503	19	the	the	DT
6745	503	20	skin	skin	NN
6745	503	21	white	white	JJ
6745	503	22	and	and	CC
6745	503	23	clear	clear	JJ
6745	503	24	.	.	.
6745	504	1	When	when	WRB
6745	504	2	the	the	DT
6745	504	3	fat	fat	NN
6745	504	4	is	be	VBZ
6745	504	5	yellow	yellow	JJ
6745	504	6	and	and	CC
6745	504	7	soft	soft	JJ
6745	504	8	the	the	DT
6745	504	9	pork	pork	NN
6745	504	10	is	be	VBZ
6745	504	11	not	not	RB
6745	504	12	of	of	IN
6745	504	13	the	the	DT
6745	504	14	best	good	JJS
6745	504	15	quality	quality	NN
6745	504	16	.	.	.
6745	505	1	After	after	IN
6745	505	2	pork	pork	NN
6745	505	3	has	have	VBZ
6745	505	4	been	be	VBN
6745	505	5	salted	salt	VBN
6745	505	6	,	,	,
6745	505	7	if	if	IN
6745	505	8	it	-PRON-	PRP
6745	505	9	is	be	VBZ
6745	505	10	corn	corn	NN
6745	505	11	-	-	HYPH
6745	505	12	fed	fed	NNP
6745	505	13	,	,	,
6745	505	14	the	the	DT
6745	505	15	fat	fat	NN
6745	505	16	will	will	MD
6745	505	17	be	be	VB
6745	505	18	of	of	IN
6745	505	19	a	a	DT
6745	505	20	delicate	delicate	JJ
6745	505	21	pinkish	pinkish	JJ
6745	505	22	shade	shade	NN
6745	505	23	.	.	.
6745	506	1	When	when	WRB
6745	506	2	hogs	hog	NNS
6745	506	3	weighing	weigh	VBG
6745	506	4	three	three	CD
6745	506	5	and	and	CC
6745	506	6	four	four	CD
6745	506	7	hundred	hundred	CD
6745	506	8	pounds	pound	NNS
6745	506	9	are	be	VBP
6745	506	10	killed	kill	VBN
6745	506	11	,	,	,
6745	506	12	the	the	DT
6745	506	13	fat	fat	NN
6745	506	14	will	will	MD
6745	506	15	not	not	RB
6745	506	16	be	be	VB
6745	506	17	very	very	RB
6745	506	18	firm	firm	JJ
6745	506	19	,	,	,
6745	506	20	particularly	particularly	RB
6745	506	21	if	if	IN
6745	506	22	they	-PRON-	PRP
6745	506	23	are	be	VBP
6745	506	24	not	not	RB
6745	506	25	fed	feed	VBN
6745	506	26	on	on	IN
6745	506	27	corn	corn	NN
6745	506	28	.	.	.
6745	507	1	The	the	DT
6745	507	2	amount	amount	NN
6745	507	3	of	of	IN
6745	507	4	salt	salt	NN
6745	507	5	pork	pork	NN
6745	507	6	purchased	purchase	VBN
6745	507	7	at	at	IN
6745	507	8	a	a	DT
6745	507	9	time	time	NN
6745	507	10	depends	depend	VBZ
6745	507	11	upon	upon	IN
6745	507	12	the	the	DT
6745	507	13	mode	mode	NN
6745	507	14	of	of	IN
6745	507	15	cooking	cooking	NN
6745	507	16	in	in	IN
6745	507	17	each	each	DT
6745	507	18	family	family	NN
6745	507	19	.	.	.
6745	508	1	If	if	IN
6745	508	2	bought	buy	VBN
6745	508	3	in	in	IN
6745	508	4	small	small	JJ
6745	508	5	quantities	quantity	NNS
6745	508	6	it	-PRON-	PRP
6745	508	7	should	should	MD
6745	508	8	be	be	VB
6745	508	9	kept	keep	VBN
6745	508	10	in	in	IN
6745	508	11	a	a	DT
6745	508	12	small	small	JJ
6745	508	13	jar	jar	NN
6745	508	14	or	or	CC
6745	508	15	tub	tub	NN
6745	508	16	,	,	,
6745	508	17	half	half	RB
6745	508	18	filled	fill	VBN
6745	508	19	with	with	IN
6745	508	20	brine	brine	NN
6745	508	21	,	,	,
6745	508	22	and	and	CC
6745	508	23	a	a	DT
6745	508	24	plate	plate	NN
6745	508	25	,	,	,
6745	508	26	smaller	small	JJR
6745	508	27	round	round	RB
6745	508	28	than	than	IN
6745	508	29	the	the	DT
6745	508	30	tub	tub	NN
6745	508	31	,	,	,
6745	508	32	should	should	MD
6745	508	33	be	be	VB
6745	508	34	placed	place	VBN
6745	508	35	on	on	IN
6745	508	36	top	top	NN
6745	508	37	of	of	IN
6745	508	38	the	the	DT
6745	508	39	meat	meat	NN
6745	508	40	to	to	TO
6745	508	41	press	press	VB
6745	508	42	it	-PRON-	PRP
6745	508	43	under	under	IN
6745	508	44	the	the	DT
6745	508	45	brine	brine	NN
6745	508	46	.	.	.
6745	509	1	The	the	DT
6745	509	2	parts	part	NNS
6745	509	3	into	into	IN
6745	509	4	which	which	WDT
6745	509	5	the	the	DT
6745	509	6	hog	hog	NN
6745	509	7	is	be	VBZ
6745	509	8	cut	cut	VBN
6745	509	9	are	be	VBP
6745	509	10	called	call	VBN
6745	509	11	leg	leg	NN
6745	509	12	,	,	,
6745	509	13	loin	loin	NNP
6745	509	14	,	,	,
6745	509	15	rib	rib	NN
6745	509	16	piece	piece	NN
6745	509	17	,	,	,
6745	509	18	shoulder	shoulder	NN
6745	509	19	,	,	,
6745	509	20	neck	neck	NN
6745	509	21	,	,	,
6745	509	22	flank	flank	NN
6745	509	23	,	,	,
6745	509	24	brisket	brisket	NN
6745	509	25	,	,	,
6745	509	26	head	head	NN
6745	509	27	and	and	CC
6745	509	28	feet	foot	NNS
6745	509	29	.	.	.
6745	510	1	The	the	DT
6745	510	2	legs	leg	NNS
6745	510	3	and	and	CC
6745	510	4	shoulders	shoulder	NNS
6745	510	5	are	be	VBP
6745	510	6	usually	usually	RB
6745	510	7	salted	salt	VBN
6745	510	8	and	and	CC
6745	510	9	smoked	smoke	VBN
6745	510	10	.	.	.
6745	511	1	The	the	DT
6745	511	2	loin	loin	NN
6745	511	3	of	of	IN
6745	511	4	a	a	DT
6745	511	5	large	large	JJ
6745	511	6	hog	hog	NN
6745	511	7	has	have	VBZ
6745	511	8	about	about	RB
6745	511	9	two	two	CD
6745	511	10	or	or	CC
6745	511	11	three	three	CD
6745	511	12	inches	inch	NNS
6745	511	13	of	of	IN
6745	511	14	the	the	DT
6745	511	15	fat	fat	JJ
6745	511	16	cut	cut	NN
6745	511	17	with	with	IN
6745	511	18	the	the	DT
6745	511	19	rind	rind	NN
6745	511	20	.	.	.
6745	512	1	This	this	DT
6745	512	2	is	be	VBZ
6745	512	3	used	use	VBN
6745	512	4	for	for	IN
6745	512	5	salting	salt	VBG
6745	512	6	,	,	,
6745	512	7	and	and	CC
6745	512	8	the	the	DT
6745	512	9	loin	loin	NN
6745	512	10	fresh	fresh	JJ
6745	512	11	for	for	IN
6745	512	12	roasting	roast	VBG
6745	512	13	.	.	.
6745	513	1	When	when	WRB
6745	513	2	,	,	,
6745	513	3	however	however	RB
6745	513	4	,	,	,
6745	513	5	the	the	DT
6745	513	6	hog	hog	NN
6745	513	7	is	be	VBZ
6745	513	8	small	small	JJ
6745	513	9	,	,	,
6745	513	10	the	the	DT
6745	513	11	loin	loin	NN
6745	513	12	is	be	VBZ
6745	513	13	simply	simply	RB
6745	513	14	scored	score	VBN
6745	513	15	and	and	CC
6745	513	16	roasted	roast	VBN
6745	513	17	.	.	.
6745	514	1	The	the	DT
6745	514	2	ribs	rib	NNS
6745	514	3	are	be	VBP
6745	514	4	treated	treat	VBN
6745	514	5	the	the	DT
6745	514	6	same	same	JJ
6745	514	7	as	as	IN
6745	514	8	the	the	DT
6745	514	9	loin	loin	NN
6745	514	10	,	,	,
6745	514	11	and	and	CC
6745	514	12	when	when	WRB
6745	514	13	the	the	DT
6745	514	14	rind	rind	NN
6745	514	15	and	and	CC
6745	514	16	fat	fat	NN
6745	514	17	are	be	VBP
6745	514	18	cut	cut	VBN
6745	514	19	off	off	RP
6745	514	20	are	be	VBP
6745	514	21	called	call	VBN
6745	514	22	spare	spare	JJ
6745	514	23	-	-	HYPH
6745	514	24	ribs	rib	NNS
6745	514	25	.	.	.
6745	515	1	This	this	DT
6745	515	2	piece	piece	NN
6745	515	3	makes	make	VBZ
6745	515	4	a	a	DT
6745	515	5	sweet	sweet	JJ
6745	515	6	roast	roast	NN
6745	515	7	.	.	.
6745	516	1	Having	have	VBG
6745	516	2	much	much	RB
6745	516	3	more	more	JJR
6745	516	4	bone	bone	NN
6745	516	5	and	and	CC
6745	516	6	less	less	JJR
6745	516	7	meat	meat	NN
6745	516	8	than	than	IN
6745	516	9	the	the	DT
6745	516	10	loin	loin	NN
6745	516	11	,	,	,
6745	516	12	it	-PRON-	PRP
6745	516	13	is	be	VBZ
6745	516	14	not	not	RB
6745	516	15	really	really	RB
6745	516	16	any	any	RB
6745	516	17	cheaper	cheap	JJR
6745	516	18	,	,	,
6745	516	19	although	although	IN
6745	516	20	sold	sell	VBN
6745	516	21	for	for	IN
6745	516	22	less	less	RBR
6745	516	23	.	.	.
6745	517	1	The	the	DT
6745	517	2	loin	loin	NN
6745	517	3	and	and	CC
6745	517	4	ribs	rib	NNS
6745	517	5	are	be	VBP
6745	517	6	both	both	DT
6745	517	7	used	use	VBN
6745	517	8	for	for	IN
6745	517	9	chops	chop	NNS
6745	517	10	and	and	CC
6745	517	11	steaks	steak	NNS
6745	517	12	.	.	.
6745	518	1	The	the	DT
6745	518	2	flank	flank	NN
6745	518	3	and	and	CC
6745	518	4	brisket	brisket	NN
6745	518	5	are	be	VBP
6745	518	6	corned	corn	VBN
6745	518	7	.	.	.
6745	519	1	The	the	DT
6745	519	2	head	head	NN
6745	519	3	is	be	VBZ
6745	519	4	sold	sell	VBN
6745	519	5	while	while	IN
6745	519	6	fresh	fresh	JJ
6745	519	7	for	for	IN
6745	519	8	head-	head-	NN
6745	519	9	cheese	cheese	NN
6745	519	10	,	,	,
6745	519	11	or	or	CC
6745	519	12	is	be	VBZ
6745	519	13	divided	divide	VBN
6745	519	14	into	into	IN
6745	519	15	two	two	CD
6745	519	16	or	or	CC
6745	519	17	four	four	CD
6745	519	18	parts	part	NNS
6745	519	19	and	and	CC
6745	519	20	corned	corn	VBN
6745	519	21	,	,	,
6745	519	22	and	and	CC
6745	519	23	is	be	VBZ
6745	519	24	a	a	DT
6745	519	25	favorite	favorite	JJ
6745	519	26	dish	dish	NN
6745	519	27	with	with	IN
6745	519	28	many	many	JJ
6745	519	29	people	people	NNS
6745	519	30	.	.	.
6745	520	1	The	the	DT
6745	520	2	feet	foot	NNS
6745	520	3	are	be	VBP
6745	520	4	sometimes	sometimes	RB
6745	520	5	sold	sell	VBN
6745	520	6	while	while	IN
6745	520	7	fresh	fresh	JJ
6745	520	8	,	,	,
6745	520	9	but	but	CC
6745	520	10	are	be	VBP
6745	520	11	more	more	RBR
6745	520	12	frequently	frequently	RB
6745	520	13	first	first	RB
6745	520	14	pickled	pickle	VBN
6745	520	15	.	.	.
6745	521	1	The	the	DT
6745	521	2	fat	fat	NN
6745	521	3	taken	take	VBN
6745	521	4	from	from	IN
6745	521	5	the	the	DT
6745	521	6	inside	inside	NN
6745	521	7	of	of	IN
6745	521	8	the	the	DT
6745	521	9	hog	hog	NN
6745	521	10	and	and	CC
6745	521	11	also	also	RB
6745	521	12	all	all	PDT
6745	521	13	the	the	DT
6745	521	14	trimmings	trimming	NNS
6745	521	15	are	be	VBP
6745	521	16	cooked	cook	VBN
6745	521	17	slowly	slowly	RB
6745	521	18	until	until	IN
6745	521	19	dissolved	dissolve	VBN
6745	521	20	.	.	.
6745	522	1	This	this	DT
6745	522	2	,	,	,
6745	522	3	when	when	WRB
6745	522	4	strained	strain	VBN
6745	522	5	and	and	CC
6745	522	6	cooled	cool	VBD
6745	522	7	,	,	,
6745	522	8	is	be	VBZ
6745	522	9	termed	term	VBN
6745	522	10	lard	lard	RB
6745	522	11	.	.	.
6745	523	1	Many	many	JJ
6745	523	2	housekeepers	housekeeper	NNS
6745	523	3	buy	buy	VBP
6745	523	4	the	the	DT
6745	523	5	leaf	leaf	NN
6745	523	6	or	or	CC
6745	523	7	clear	clear	JJ
6745	523	8	fat	fat	NN
6745	523	9	and	and	CC
6745	523	10	try	try	VB
6745	523	11	it	-PRON-	PRP
6745	523	12	out	out	RP
6745	523	13	themselves	-PRON-	PRP
6745	523	14	.	.	.
6745	524	1	This	this	DT
6745	524	2	is	be	VBZ
6745	524	3	the	the	DT
6745	524	4	best	good	JJS
6745	524	5	way	way	NN
6745	524	6	,	,	,
6745	524	7	as	as	IN
6745	524	8	one	one	CD
6745	524	9	is	be	VBZ
6745	524	10	then	then	RB
6745	524	11	sure	sure	JJ
6745	524	12	of	of	IN
6745	524	13	a	a	DT
6745	524	14	pure	pure	JJ
6745	524	15	article	article	NN
6745	524	16	.	.	.
6745	525	1	Sausages	sausage	NNS
6745	525	2	.	.	.
6745	526	1	These	these	DT
6745	526	2	should	should	MD
6745	526	3	be	be	VB
6745	526	4	made	make	VBN
6745	526	5	wholly	wholly	RB
6745	526	6	of	of	IN
6745	526	7	pork	pork	NN
6745	526	8	,	,	,
6745	526	9	but	but	CC
6745	526	10	there	there	EX
6745	526	11	is	be	VBZ
6745	526	12	often	often	RB
6745	526	13	a	a	DT
6745	526	14	large	large	JJ
6745	526	15	portion	portion	NN
6745	526	16	of	of	IN
6745	526	17	beef	beef	NN
6745	526	18	in	in	IN
6745	526	19	them	-PRON-	PRP
6745	526	20	.	.	.
6745	527	1	They	-PRON-	PRP
6745	527	2	should	should	MD
6745	527	3	be	be	VB
6745	527	4	firm	firm	JJ
6745	527	5	,	,	,
6745	527	6	and	and	CC
6745	527	7	rather	rather	RB
6745	527	8	dry	dry	JJ
6745	527	9	on	on	IN
6745	527	10	the	the	DT
6745	527	11	outside	outside	NN
6745	527	12	.	.	.
6745	528	1	Liver	liver	NN
6745	528	2	.	.	.
6745	529	1	Calves	calf	NNS
6745	529	2	'	'	POS
6745	529	3	liver	liver	NN
6745	529	4	is	be	VBZ
6745	529	5	the	the	DT
6745	529	6	best	good	JJS
6745	529	7	in	in	IN
6745	529	8	the	the	DT
6745	529	9	market	market	NN
6745	529	10	,	,	,
6745	529	11	and	and	CC
6745	529	12	always	always	RB
6745	529	13	brings	bring	VBZ
6745	529	14	the	the	DT
6745	529	15	highest	high	JJS
6745	529	16	price	price	NN
6745	529	17	.	.	.
6745	530	1	In	in	IN
6745	530	2	some	some	DT
6745	530	3	markets	market	NNS
6745	530	4	they	-PRON-	PRP
6745	530	5	will	will	MD
6745	530	6	not	not	RB
6745	530	7	cut	cut	VB
6745	530	8	it	-PRON-	PRP
6745	530	9	.	.	.
6745	531	1	A	a	DT
6745	531	2	single	single	JJ
6745	531	3	liver	liver	NN
6745	531	4	costs	cost	VBZ
6745	531	5	about	about	RB
6745	531	6	fifty	fifty	CD
6745	531	7	cents	cent	NNS
6745	531	8	,	,	,
6745	531	9	and	and	CC
6745	531	10	when	when	WRB
6745	531	11	properly	properly	RB
6745	531	12	cooked	cook	VBN
6745	531	13	,	,	,
6745	531	14	several	several	JJ
6745	531	15	delicious	delicious	JJ
6745	531	16	dishes	dish	NNS
6745	531	17	can	can	MD
6745	531	18	be	be	VB
6745	531	19	made	make	VBN
6745	531	20	from	from	IN
6745	531	21	it	-PRON-	PRP
6745	531	22	.	.	.
6745	532	1	Beef	beef	NN
6745	532	2	liver	liver	NN
6745	532	3	is	be	VBZ
6745	532	4	much	much	RB
6745	532	5	larger	large	JJR
6745	532	6	and	and	CC
6745	532	7	darker	dark	JJR
6745	532	8	than	than	IN
6745	532	9	the	the	DT
6745	532	10	calves	calf	NNS
6745	532	11	'	'	POS
6745	532	12	,	,	,
6745	532	13	has	have	VBZ
6745	532	14	a	a	DT
6745	532	15	stronger	strong	JJR
6745	532	16	flavor	flavor	NN
6745	532	17	and	and	CC
6745	532	18	is	be	VBZ
6745	532	19	not	not	RB
6745	532	20	so	so	RB
6745	532	21	tender	tender	JJ
6745	532	22	.	.	.
6745	533	1	It	-PRON-	PRP
6745	533	2	is	be	VBZ
6745	533	3	sold	sell	VBN
6745	533	4	in	in	IN
6745	533	5	small	small	JJ
6745	533	6	or	or	CC
6745	533	7	large	large	JJ
6745	533	8	pieces	piece	NNS
6745	533	9	at	at	IN
6745	533	10	a	a	DT
6745	533	11	low	low	JJ
6745	533	12	price	price	NN
6745	533	13	.	.	.
6745	534	1	Pigs	pig	NNS
6745	534	2	'	'	POS
6745	534	3	liver	liver	NN
6745	534	4	is	be	VBZ
6745	534	5	not	not	RB
6745	534	6	nearly	nearly	RB
6745	534	7	as	as	RB
6745	534	8	good	good	JJ
6745	534	9	as	as	IN
6745	534	10	the	the	DT
6745	534	11	calves	calf	NNS
6745	534	12	'	'	POS
6745	534	13	or	or	CC
6745	534	14	beeves	beeve	VBZ
6745	534	15	'	'	POS
6745	534	16	,	,	,
6745	534	17	and	and	CC
6745	534	18	comes	come	VBZ
6745	534	19	very	very	RB
6745	534	20	much	much	RB
6745	534	21	cheaper	cheap	JJR
6745	534	22	.	.	.
6745	535	1	Hearts	heart	NNS
6745	535	2	.	.	.
6745	536	1	Both	both	CC
6745	536	2	the	the	DT
6745	536	3	calves	calf	NNS
6745	536	4	'	'	POS
6745	536	5	and	and	CC
6745	536	6	beeves	beeve	VBZ
6745	536	7	'	'	POS
6745	536	8	hearts	heart	NNS
6745	536	9	are	be	VBP
6745	536	10	used	use	VBN
6745	536	11	for	for	IN
6745	536	12	roasting	roast	VBG
6745	536	13	and	and	CC
6745	536	14	braising	braise	VBG
6745	536	15	.	.	.
6745	537	1	The	the	DT
6745	537	2	calves	calf	NNS
6745	537	3	'	'	''
6745	537	4	are	be	VBP
6745	537	5	rather	rather	RB
6745	537	6	small	small	JJ
6745	537	7	,	,	,
6745	537	8	but	but	CC
6745	537	9	tenderer	tender	JJR
6745	537	10	than	than	IN
6745	537	11	the	the	DT
6745	537	12	beeves	beef	NNS
6745	537	13	'	'	''
6745	537	14	.	.	.
6745	538	1	The	the	DT
6745	538	2	price	price	NN
6745	538	3	of	of	IN
6745	538	4	one	one	CD
6745	538	5	is	be	VBZ
6745	538	6	usually	usually	RB
6745	538	7	not	not	RB
6745	538	8	more	more	JJR
6745	538	9	than	than	IN
6745	538	10	fifteen	fifteen	CD
6745	538	11	cents	cent	NNS
6745	538	12	.	.	.
6745	539	1	The	the	DT
6745	539	2	heart	heart	NN
6745	539	3	is	be	VBZ
6745	539	4	nutritious	nutritious	JJ
6745	539	5	,	,	,
6745	539	6	but	but	CC
6745	539	7	not	not	RB
6745	539	8	easily	easily	RB
6745	539	9	digested	digest	VBN
6745	539	10	.	.	.
6745	540	1	Kidneys	kidney	NNS
6745	540	2	.	.	.
6745	541	1	The	the	DT
6745	541	2	kidneys	kidney	NNS
6745	541	3	of	of	IN
6745	541	4	beef	beef	NN
6745	541	5	,	,	,
6745	541	6	veal	veal	NN
6745	541	7	,	,	,
6745	541	8	mutton	mutton	NN
6745	541	9	,	,	,
6745	541	10	lamb	lamb	NN
6745	541	11	and	and	CC
6745	541	12	pork	pork	NN
6745	541	13	are	be	VBP
6745	541	14	all	all	DT
6745	541	15	used	use	VBN
6745	541	16	for	for	IN
6745	541	17	stews	stew	NNS
6745	541	18	,	,	,
6745	541	19	broils	broil	NNS
6745	541	20	,	,	,
6745	541	21	_	_	NNP
6745	541	22	sautés	sautés	NN
6745	541	23	_	_	NNP
6745	541	24	,	,	,
6745	541	25	curries	curry	NNS
6745	541	26	and	and	CC
6745	541	27	fricassees	fricassee	NNS
6745	541	28	.	.	.
6745	542	1	Veal	veal	NN
6745	542	2	are	be	VBP
6745	542	3	the	the	DT
6745	542	4	best	good	JJS
6745	542	5	.	.	.
6745	543	1	Tongues	tongue	NNS
6745	543	2	.	.	.
6745	544	1	These	these	DT
6745	544	2	are	be	VBP
6745	544	3	very	very	RB
6745	544	4	delicate	delicate	JJ
6745	544	5	.	.	.
6745	545	1	Beef	beef	NN
6745	545	2	tongue	tongue	NN
6745	545	3	is	be	VBZ
6745	545	4	the	the	DT
6745	545	5	most	most	RBS
6745	545	6	used	used	JJ
6745	545	7	.	.	.
6745	546	1	It	-PRON-	PRP
6745	546	2	should	should	MD
6745	546	3	be	be	VB
6745	546	4	thick	thick	JJ
6745	546	5	and	and	CC
6745	546	6	firm	firm	JJ
6745	546	7	,	,	,
6745	546	8	with	with	IN
6745	546	9	a	a	DT
6745	546	10	good	good	JJ
6745	546	11	deal	deal	NN
6745	546	12	of	of	IN
6745	546	13	fat	fat	NN
6745	546	14	on	on	IN
6745	546	15	the	the	DT
6745	546	16	under	under	JJ
6745	546	17	side	side	NN
6745	546	18	.	.	.
6745	547	1	When	when	WRB
6745	547	2	fresh	fresh	JJ
6745	547	3	,	,	,
6745	547	4	it	-PRON-	PRP
6745	547	5	it	-PRON-	PRP
6745	547	6	used	use	VBD
6745	547	7	for	for	IN
6745	547	8	bouilli	bouilli	NNP
6745	547	9	,	,	,
6745	547	10	mince	mince	NN
6745	547	11	pies	pie	NNS
6745	547	12	and	and	CC
6745	547	13	to	to	TO
6745	547	14	serve	serve	VB
6745	547	15	cold	cold	JJ
6745	547	16	or	or	CC
6745	547	17	in	in	IN
6745	547	18	jelly	jelly	NNP
6745	547	19	.	.	.
6745	548	1	Salted	salt	VBN
6745	548	2	and	and	CC
6745	548	3	smoked	smoke	VBN
6745	548	4	,	,	,
6745	548	5	it	-PRON-	PRP
6745	548	6	is	be	VBZ
6745	548	7	boiled	boil	VBN
6745	548	8	and	and	CC
6745	548	9	served	serve	VBN
6745	548	10	cold	cold	JJ
6745	548	11	.	.	.
6745	549	1	Lambs	lamb	NNS
6745	549	2	'	'	POS
6745	549	3	tongues	tongue	NNS
6745	549	4	are	be	VBP
6745	549	5	sold	sell	VBN
6745	549	6	both	both	CC
6745	549	7	fresh	fresh	JJ
6745	549	8	and	and	CC
6745	549	9	pickled	pickle	VBD
6745	549	10	.	.	.
6745	550	1	POULTRY	POULTRY	NNP
6745	550	2	AND	and	CC
6745	550	3	GAME	GAME	NNP
6745	550	4	.	.	.
6745	551	1	Chickens	chicken	NNS
6745	551	2	.	.	.
6745	552	1	All	all	DT
6745	552	2	fowl	fowl	VBP
6745	552	3	less	less	JJR
6745	552	4	than	than	IN
6745	552	5	a	a	DT
6745	552	6	year	year	NN
6745	552	7	old	old	JJ
6745	552	8	come	come	VB
6745	552	9	under	under	IN
6745	552	10	this	this	DT
6745	552	11	head	head	NN
6745	552	12	.	.	.
6745	553	1	The	the	DT
6745	553	2	lower	low	JJR
6745	553	3	end	end	NN
6745	553	4	of	of	IN
6745	553	5	the	the	DT
6745	553	6	breast	breast	NN
6745	553	7	-	-	HYPH
6745	553	8	bone	bone	NN
6745	553	9	in	in	IN
6745	553	10	a	a	DT
6745	553	11	chicken	chicken	NN
6745	553	12	is	be	VBZ
6745	553	13	soft	soft	JJ
6745	553	14	,	,	,
6745	553	15	and	and	CC
6745	553	16	can	can	MD
6745	553	17	be	be	VB
6745	553	18	bent	bend	VBN
6745	553	19	easily	easily	RB
6745	553	20	.	.	.
6745	554	1	The	the	DT
6745	554	2	breast	breast	NN
6745	554	3	should	should	MD
6745	554	4	be	be	VB
6745	554	5	full	full	JJ
6745	554	6	,	,	,
6745	554	7	the	the	DT
6745	554	8	lean	lean	JJ
6745	554	9	meat	meat	NN
6745	554	10	white	white	JJ
6745	554	11	,	,	,
6745	554	12	and	and	CC
6745	554	13	the	the	DT
6745	554	14	fat	fat	NN
6745	554	15	a	a	DT
6745	554	16	pale	pale	JJ
6745	554	17	straw	straw	NN
6745	554	18	color	color	NN
6745	554	19	.	.	.
6745	555	1	Chickens	chicken	NNS
6745	555	2	are	be	VBP
6745	555	3	best	good	JJS
6745	555	4	in	in	IN
6745	555	5	last	last	JJ
6745	555	6	of	of	IN
6745	555	7	the	the	DT
6745	555	8	summer	summer	NN
6745	555	9	and	and	CC
6745	555	10	the	the	DT
6745	555	11	fell	fell	NN
6745	555	12	and	and	CC
6745	555	13	winter	winter	NN
6745	555	14	.	.	.
6745	556	1	The	the	DT
6745	556	2	largest	large	JJS
6745	556	3	and	and	CC
6745	556	4	juciest	juci	JJS
6745	556	5	come	come	VBP
6745	556	6	from	from	IN
6745	556	7	Philadelphia	Philadelphia	NNP
6745	556	8	.	.	.
6745	557	1	Spring	Spring	NNP
6745	557	2	Chickens	chicken	NNS
6745	557	3	.	.	.
6745	558	1	These	these	DT
6745	558	2	are	be	VBP
6745	558	3	generally	generally	RB
6745	558	4	used	use	VBN
6745	558	5	for	for	IN
6745	558	6	broiling	broil	VBG
6745	558	7	.	.	.
6745	559	1	They	-PRON-	PRP
6745	559	2	vary	vary	VBP
6745	559	3	in	in	IN
6745	559	4	size	size	NN
6745	559	5	,	,	,
6745	559	6	weighing	weigh	VBG
6745	559	7	from	from	IN
6745	559	8	half	half	PDT
6745	559	9	a	a	DT
6745	559	10	pound	pound	NN
6745	559	11	to	to	IN
6745	559	12	two	two	CD
6745	559	13	and	and	CC
6745	559	14	a	a	DT
6745	559	15	half	half	NN
6745	559	16	pounds	pound	NNS
6745	559	17	.	.	.
6745	560	1	The	the	DT
6745	560	2	small	small	JJ
6745	560	3	,	,	,
6745	560	4	plump	plump	JJ
6745	560	5	ones	one	NNS
6745	560	6	,	,	,
6745	560	7	weighing	weigh	VBG
6745	560	8	about	about	RB
6745	560	9	one	one	CD
6745	560	10	and	and	CC
6745	560	11	a	a	DT
6745	560	12	half	half	NN
6745	560	13	or	or	CC
6745	560	14	two	two	CD
6745	560	15	pounds	pound	NNS
6745	560	16	,	,	,
6745	560	17	are	be	VBP
6745	560	18	the	the	DT
6745	560	19	best	good	JJS
6745	560	20	.	.	.
6745	561	1	There	there	EX
6745	561	2	is	be	VBZ
6745	561	3	little	little	JJ
6745	561	4	fat	fat	NN
6745	561	5	on	on	IN
6745	561	6	spring	spring	NN
6745	561	7	chickens	chicken	NNS
6745	561	8	.	.	.
6745	562	1	Fowl	fowl	NN
6745	562	2	.	.	.
6745	563	1	These	these	DT
6745	563	2	may	may	MD
6745	563	3	be	be	VB
6745	563	4	anywhere	anywhere	RB
6745	563	5	from	from	IN
6745	563	6	one	one	CD
6745	563	7	to	to	TO
6745	563	8	five	five	CD
6745	563	9	or	or	CC
6745	563	10	six	six	CD
6745	563	11	years	year	NNS
6745	563	12	old	old	JJ
6745	563	13	.	.	.
6745	564	1	When	when	WRB
6745	564	2	over	over	IN
6745	564	3	two	two	CD
6745	564	4	years	year	NNS
6745	564	5	the	the	DT
6745	564	6	meat	meat	NN
6745	564	7	is	be	VBZ
6745	564	8	apt	apt	JJ
6745	564	9	to	to	TO
6745	564	10	be	be	VB
6745	564	11	tough	tough	JJ
6745	564	12	,	,	,
6745	564	13	dry	dry	JJ
6745	564	14	and	and	CC
6745	564	15	stringy	stringy	NNP
6745	564	16	.	.	.
6745	565	1	They	-PRON-	PRP
6745	565	2	should	should	MD
6745	565	3	be	be	VB
6745	565	4	fat	fat	JJ
6745	565	5	,	,	,
6745	565	6	and	and	CC
6745	565	7	the	the	DT
6745	565	8	breast	breast	NN
6745	565	9	full	full	JJ
6745	565	10	and	and	CC
6745	565	11	soft	soft	JJ
6745	565	12	.	.	.
6745	566	1	The	the	DT
6745	566	2	meat	meat	NN
6745	566	3	of	of	IN
6745	566	4	fowl	fowl	NN
6745	566	5	is	be	VBZ
6745	566	6	richer	rich	JJR
6745	566	7	than	than	IN
6745	566	8	that	that	DT
6745	566	9	of	of	IN
6745	566	10	chickens	chicken	NNS
6745	566	11	,	,	,
6745	566	12	and	and	CC
6745	566	13	is	be	VBZ
6745	566	14	,	,	,
6745	566	15	therefore	therefore	RB
6745	566	16	,	,	,
6745	566	17	better	well	JJR
6745	566	18	for	for	IN
6745	566	19	boiling	boiling	NN
6745	566	20	and	and	CC
6745	566	21	to	to	TO
6745	566	22	use	use	VB
6745	566	23	for	for	IN
6745	566	24	salads	salad	NNS
6745	566	25	and	and	CC
6745	566	26	made	make	VBD
6745	566	27	dishes	dish	NNS
6745	566	28	.	.	.
6745	567	1	The	the	DT
6745	567	2	weight	weight	NN
6745	567	3	of	of	IN
6745	567	4	bone	bone	NN
6745	567	5	is	be	VBZ
6745	567	6	not	not	RB
6745	567	7	much	much	RB
6745	567	8	greater	great	JJR
6745	567	9	than	than	IN
6745	567	10	in	in	IN
6745	567	11	a	a	DT
6745	567	12	chicken	chicken	NN
6745	567	13	,	,	,
6745	567	14	while	while	IN
6745	567	15	there	there	EX
6745	567	16	is	be	VBZ
6745	567	17	a	a	DT
6745	567	18	great	great	JJ
6745	567	19	deal	deal	NN
6745	567	20	more	more	JJR
6745	567	21	meat	meat	NN
6745	567	22	.	.	.
6745	568	1	Another	another	DT
6745	568	2	point	point	NN
6745	568	3	to	to	TO
6745	568	4	be	be	VB
6745	568	5	remembered	remember	VBN
6745	568	6	is	be	VBZ
6745	568	7	that	that	IN
6745	568	8	the	the	DT
6745	568	9	price	price	NN
6745	568	10	per	per	IN
6745	568	11	pound	pound	NN
6745	568	12	is	be	VBZ
6745	568	13	also	also	RB
6745	568	14	generally	generally	RB
6745	568	15	a	a	DT
6745	568	16	few	few	JJ
6745	568	17	cents	cent	NNS
6745	568	18	less	less	RBR
6745	568	19	.	.	.
6745	569	1	Turkeys	turkey	NNS
6745	569	2	.	.	.
6745	570	1	The	the	DT
6745	570	2	lower	low	JJR
6745	570	3	end	end	NN
6745	570	4	of	of	IN
6745	570	5	the	the	DT
6745	570	6	breast	breast	NN
6745	570	7	-	-	HYPH
6745	570	8	bone	bone	NN
6745	570	9	should	should	MD
6745	570	10	be	be	VB
6745	570	11	soft	soft	JJ
6745	570	12	,	,	,
6745	570	13	and	and	CC
6745	570	14	bend	bend	VB
6745	570	15	easily	easily	RB
6745	570	16	,	,	,
6745	570	17	the	the	DT
6745	570	18	breast	breast	NN
6745	570	19	be	be	VB
6745	570	20	plump	plump	JJ
6745	570	21	and	and	CC
6745	570	22	short	short	JJ
6745	570	23	,	,	,
6745	570	24	the	the	DT
6745	570	25	meat	meat	NN
6745	570	26	firm	firm	NN
6745	570	27	and	and	CC
6745	570	28	the	the	DT
6745	570	29	fat	fat	JJ
6745	570	30	white	white	NN
6745	570	31	.	.	.
6745	571	1	When	when	WRB
6745	571	2	the	the	DT
6745	571	3	bird	bird	NN
6745	571	4	is	be	VBZ
6745	571	5	very	very	RB
6745	571	6	large	large	JJ
6745	571	7	and	and	CC
6745	571	8	fat	fat	JJ
6745	571	9	the	the	DT
6745	571	10	flavor	flavor	NN
6745	571	11	is	be	VBZ
6745	571	12	sometimes	sometimes	RB
6745	571	13	a	a	DT
6745	571	14	little	little	RB
6745	571	15	strong	strong	JJ
6745	571	16	.	.	.
6745	572	1	Eight	eight	CD
6745	572	2	or	or	CC
6745	572	3	ten	ten	CD
6745	572	4	pounds	pound	NNS
6745	572	5	is	be	VBZ
6745	572	6	a	a	DT
6745	572	7	good	good	JJ
6745	572	8	size	size	NN
6745	572	9	for	for	IN
6745	572	10	a	a	DT
6745	572	11	small	small	JJ
6745	572	12	family	family	NN
6745	572	13	.	.	.
6745	573	1	Geese	Geese	NNP
6745	573	2	.	.	.
6745	574	1	It	-PRON-	PRP
6745	574	2	is	be	VBZ
6745	574	3	more	more	RBR
6745	574	4	difficult	difficult	JJ
6745	574	5	to	to	TO
6745	574	6	judge	judge	VB
6745	574	7	of	of	IN
6745	574	8	the	the	DT
6745	574	9	age	age	NN
6745	574	10	and	and	CC
6745	574	11	quality	quality	NN
6745	574	12	of	of	IN
6745	574	13	a	a	DT
6745	574	14	goose	goose	NN
6745	574	15	than	than	IN
6745	574	16	of	of	IN
6745	574	17	any	any	DT
6745	574	18	other	other	JJ
6745	574	19	bird	bird	NN
6745	574	20	.	.	.
6745	575	1	If	if	IN
6745	575	2	the	the	DT
6745	575	3	wind	wind	NN
6745	575	4	pipe	pipe	NN
6745	575	5	is	be	VBZ
6745	575	6	brittle	brittle	JJ
6745	575	7	and	and	CC
6745	575	8	breaks	break	VBZ
6745	575	9	easily	easily	RB
6745	575	10	under	under	IN
6745	575	11	pressure	pressure	NN
6745	575	12	of	of	IN
6745	575	13	the	the	DT
6745	575	14	finger	finger	NN
6745	575	15	and	and	CC
6745	575	16	thumb	thumb	NN
6745	575	17	,	,	,
6745	575	18	the	the	DT
6745	575	19	bird	bird	NN
6745	575	20	is	be	VBZ
6745	575	21	young	young	JJ
6745	575	22	,	,	,
6745	575	23	but	but	CC
6745	575	24	if	if	IN
6745	575	25	it	-PRON-	PRP
6745	575	26	rolls	roll	VBZ
6745	575	27	the	the	DT
6745	575	28	bird	bird	NN
6745	575	29	is	be	VBZ
6745	575	30	old	old	JJ
6745	575	31	.	.	.
6745	576	1	Geese	geese	JJ
6745	576	2	live	live	VBP
6745	576	3	to	to	IN
6745	576	4	a	a	DT
6745	576	5	great	great	JJ
6745	576	6	age	age	NN
6745	576	7	--	--	:
6745	576	8	thirty	thirty	CD
6745	576	9	or	or	CC
6745	576	10	more	more	JJR
6745	576	11	years	year	NNS
6745	576	12	.	.	.
6745	577	1	They	-PRON-	PRP
6745	577	2	are	be	VBP
6745	577	3	not	not	RB
6745	577	4	good	good	JJ
6745	577	5	when	when	WRB
6745	577	6	more	more	JJR
6745	577	7	than	than	IN
6745	577	8	three	three	CD
6745	577	9	years	year	NNS
6745	577	10	old	old	JJ
6745	577	11	.	.	.
6745	578	1	Indeed	indeed	RB
6745	578	2	,	,	,
6745	578	3	to	to	TO
6745	578	4	be	be	VB
6745	578	5	perfect	perfect	JJ
6745	578	6	,	,	,
6745	578	7	they	-PRON-	PRP
6745	578	8	should	should	MD
6745	578	9	be	be	VB
6745	578	10	not	not	RB
6745	578	11	more	more	JJR
6745	578	12	than	than	IN
6745	578	13	one	one	CD
6745	578	14	year	year	NN
6745	578	15	old	old	JJ
6745	578	16	.	.	.
6745	579	1	They	-PRON-	PRP
6745	579	2	are	be	VBP
6745	579	3	in	in	IN
6745	579	4	season	season	NN
6745	579	5	in	in	IN
6745	579	6	the	the	DT
6745	579	7	fall	fall	NN
6745	579	8	and	and	CC
6745	579	9	winter	winter	NN
6745	579	10	.	.	.
6745	580	1	Green	Green	NNP
6745	580	2	Geese	Geese	NNP
6745	580	3	.	.	.
6745	581	1	The	the	DT
6745	581	2	young	young	JJ
6745	581	3	geese	goose	NNS
6745	581	4	are	be	VBP
6745	581	5	very	very	RB
6745	581	6	well	well	RB
6745	581	7	fed	fed	JJ
6745	581	8	,	,	,
6745	581	9	and	and	CC
6745	581	10	when	when	WRB
6745	581	11	from	from	IN
6745	581	12	two	two	CD
6745	581	13	to	to	TO
6745	581	14	four	four	CD
6745	581	15	months	month	NNS
6745	581	16	old	old	JJ
6745	581	17	are	be	VBP
6745	581	18	killed	kill	VBN
6745	581	19	for	for	IN
6745	581	20	sale	sale	NN
6745	581	21	.	.	.
6745	582	1	They	-PRON-	PRP
6745	582	2	bring	bring	VBP
6745	582	3	a	a	DT
6745	582	4	high	high	JJ
6745	582	5	price	price	NN
6745	582	6	,	,	,
6745	582	7	and	and	CC
6745	582	8	are	be	VBP
6745	582	9	delicious	delicious	JJ
6745	582	10	.	.	.
6745	583	1	They	-PRON-	PRP
6745	583	2	are	be	VBP
6745	583	3	sometimes	sometimes	RB
6745	583	4	in	in	IN
6745	583	5	the	the	DT
6745	583	6	market	market	NN
6745	583	7	in	in	IN
6745	583	8	winter	winter	NN
6745	583	9	,	,	,
6745	583	10	but	but	CC
6745	583	11	the	the	DT
6745	583	12	season	season	NN
6745	583	13	is	be	VBZ
6745	583	14	the	the	DT
6745	583	15	summer	summer	NN
6745	583	16	and	and	CC
6745	583	17	fall	fall	VB
6745	583	18	.	.	.
6745	584	1	Ducks	duck	NNS
6745	584	2	.	.	.
6745	585	1	The	the	DT
6745	585	2	same	same	JJ
6745	585	3	tests	test	NNS
6745	585	4	that	that	WDT
6745	585	5	are	be	VBP
6745	585	6	applied	apply	VBN
6745	585	7	to	to	IN
6745	585	8	chickens	chicken	NNS
6745	585	9	and	and	CC
6745	585	10	geese	geese	JJ
6745	585	11	to	to	TO
6745	585	12	ascertain	ascertain	VB
6745	585	13	age	age	NN
6745	585	14	and	and	CC
6745	585	15	quality	quality	NN
6745	585	16	are	be	VBP
6745	585	17	made	make	VBN
6745	585	18	with	with	IN
6745	585	19	ducks	duck	NNS
6745	585	20	.	.	.
6745	586	1	Besides	besides	IN
6745	586	2	the	the	DT
6745	586	3	tame	tame	JJ
6745	586	4	bird	bird	NN
6745	586	5	,	,	,
6745	586	6	there	there	EX
6745	586	7	are	be	VBP
6745	586	8	at	at	RB
6745	586	9	least	least	RBS
6745	586	10	twenty	twenty	CD
6745	586	11	different	different	JJ
6745	586	12	kinds	kind	NNS
6745	586	13	that	that	WDT
6745	586	14	come	come	VBP
6745	586	15	under	under	IN
6745	586	16	the	the	DT
6745	586	17	head	head	NN
6745	586	18	of	of	IN
6745	586	19	game	game	NN
6745	586	20	.	.	.
6745	587	1	The	the	DT
6745	587	2	canvas	canvas	NN
6745	587	3	-	-	HYPH
6745	587	4	back	back	NN
6745	587	5	is	be	VBZ
6745	587	6	the	the	DT
6745	587	7	finest	fine	JJS
6745	587	8	in	in	IN
6745	587	9	the	the	DT
6745	587	10	list	list	NN
6745	587	11	;	;	:
6745	587	12	the	the	DT
6745	587	13	mallard	mallard	NN
6745	587	14	and	and	CC
6745	587	15	red	red	JJ
6745	587	16	-	-	HYPH
6745	587	17	head	head	NN
6745	587	18	come	come	VB
6745	587	19	next	next	RB
6745	587	20	.	.	.
6745	588	1	The	the	DT
6745	588	2	domestic	domestic	JJ
6745	588	3	duck	duck	NN
6745	588	4	is	be	VBZ
6745	588	5	in	in	IN
6745	588	6	season	season	NN
6745	588	7	nearly	nearly	RB
6745	588	8	all	all	PDT
6745	588	9	the	the	DT
6745	588	10	year	year	NN
6745	588	11	,	,	,
6745	588	12	but	but	CC
6745	588	13	the	the	DT
6745	588	14	wild	wild	JJ
6745	588	15	ones	one	NNS
6745	588	16	only	only	RB
6745	588	17	through	through	IN
6745	588	18	the	the	DT
6745	588	19	fall	fall	NN
6745	588	20	and	and	CC
6745	588	21	winter	winter	NN
6745	588	22	.	.	.
6745	589	1	The	the	DT
6745	589	2	price	price	NN
6745	589	3	varies	vary	VBZ
6745	589	4	with	with	IN
6745	589	5	the	the	DT
6745	589	6	season	season	NN
6745	589	7	and	and	CC
6745	589	8	supply	supply	NN
6745	589	9	.	.	.
6745	590	1	A	a	DT
6745	590	2	pair	pair	NN
6745	590	3	of	of	IN
6745	590	4	canvas	canvas	NN
6745	590	5	-	-	HYPH
6745	590	6	backs	back	NNS
6745	590	7	will	will	MD
6745	590	8	at	at	IN
6745	590	9	one	one	CD
6745	590	10	time	time	NN
6745	590	11	cost	cost	VBD
6745	590	12	a	a	DT
6745	590	13	dollar	dollar	NN
6745	590	14	and	and	CC
6745	590	15	a	a	DT
6745	590	16	half	half	NN
6745	590	17	and	and	CC
6745	590	18	at	at	IN
6745	590	19	another	another	DT
6745	590	20	five	five	CD
6745	590	21	dollars	dollar	NNS
6745	590	22	.	.	.
6745	591	1	Pigeons	pigeon	NNS
6745	591	2	.	.	.
6745	592	1	There	there	EX
6745	592	2	are	be	VBP
6745	592	3	two	two	CD
6745	592	4	kinds	kind	NNS
6745	592	5	of	of	IN
6745	592	6	pigeons	pigeon	NNS
6745	592	7	found	find	VBN
6745	592	8	in	in	IN
6745	592	9	the	the	DT
6745	592	10	market	market	NN
6745	592	11	,	,	,
6745	592	12	the	the	DT
6745	592	13	tame	tame	JJ
6745	592	14	and	and	CC
6745	592	15	the	the	DT
6745	592	16	wild	wild	NN
6745	592	17	,	,	,
6745	592	18	which	which	WDT
6745	592	19	are	be	VBP
6745	592	20	used	use	VBN
6745	592	21	for	for	IN
6745	592	22	potting	pot	VBG
6745	592	23	,	,	,
6745	592	24	stewing	stew	VBG
6745	592	25	,	,	,
6745	592	26	&	&	CC
6745	592	27	c.	c.	NNP
6745	592	28	Except	Except	NNP
6745	592	29	when	when	WRB
6745	592	30	"	"	``
6745	592	31	stall	stall	NN
6745	592	32	-	-	HYPH
6745	592	33	fed	feed	VBN
6745	592	34	"	"	''
6745	592	35	they	-PRON-	PRP
6745	592	36	are	be	VBP
6745	592	37	dry	dry	JJ
6745	592	38	and	and	CC
6745	592	39	tough	tough	JJ
6745	592	40	,	,	,
6745	592	41	and	and	CC
6745	592	42	require	require	VB
6745	592	43	great	great	JJ
6745	592	44	care	care	NN
6745	592	45	in	in	IN
6745	592	46	preparation	preparation	NN
6745	592	47	.	.	.
6745	593	1	The	the	DT
6745	593	2	wild	wild	JJ
6745	593	3	birds	bird	NNS
6745	593	4	are	be	VBP
6745	593	5	the	the	DT
6745	593	6	cheapest	cheap	JJS
6745	593	7	.	.	.
6745	594	1	They	-PRON-	PRP
6745	594	2	are	be	VBP
6745	594	3	shipped	ship	VBN
6745	594	4	from	from	IN
6745	594	5	the	the	DT
6745	594	6	West	West	NNP
6745	594	7	,	,	,
6745	594	8	packed	pack	VBN
6745	594	9	in	in	IN
6745	594	10	barrels	barrel	NNS
6745	594	11	,	,	,
6745	594	12	through	through	IN
6745	594	13	the	the	DT
6745	594	14	latter	latter	JJ
6745	594	15	part	part	NN
6745	594	16	of	of	IN
6745	594	17	the	the	DT
6745	594	18	winter	winter	NN
6745	594	19	and	and	CC
6745	594	20	the	the	DT
6745	594	21	early	early	JJ
6745	594	22	spring	spring	NN
6745	594	23	.	.	.
6745	595	1	Stall	stall	NN
6745	595	2	-	-	HYPH
6745	595	3	fed	feed	VBN
6745	595	4	pigeons	pigeon	NNS
6745	595	5	are	be	VBP
6745	595	6	the	the	DT
6745	595	7	tame	tame	JJ
6745	595	8	ones	one	NNS
6745	595	9	cooped	coope	VBN
6745	595	10	for	for	IN
6745	595	11	a	a	DT
6745	595	12	few	few	JJ
6745	595	13	weeks	week	NNS
6745	595	14	and	and	CC
6745	595	15	well	well	RB
6745	595	16	fed	fed	NNP
6745	595	17	.	.	.
6745	596	1	They	-PRON-	PRP
6745	596	2	are	be	VBP
6745	596	3	then	then	RB
6745	596	4	quite	quite	RB
6745	596	5	fat	fat	JJ
6745	596	6	and	and	CC
6745	596	7	tender	tender	JJ
6745	596	8	,	,	,
6745	596	9	and	and	CC
6745	596	10	come	come	VB
6745	596	11	into	into	IN
6745	596	12	market	market	NN
6745	596	13	about	about	IN
6745	596	14	the	the	DT
6745	596	15	first	first	JJ
6745	596	16	of	of	IN
6745	596	17	October	October	NNP
6745	596	18	.	.	.
6745	597	1	Squabs	Squabs	NNP
6745	597	2	.	.	.
6745	598	1	These	these	DT
6745	598	2	are	be	VBP
6745	598	3	the	the	DT
6745	598	4	young	young	JJ
6745	598	5	of	of	IN
6745	598	6	the	the	DT
6745	598	7	tame	tame	JJ
6745	598	8	pigeon	pigeon	NN
6745	598	9	.	.	.
6745	599	1	Their	-PRON-	PRP$
6745	599	2	flesh	flesh	NN
6745	599	3	is	be	VBZ
6745	599	4	very	very	RB
6745	599	5	delicate	delicate	JJ
6745	599	6	,	,	,
6745	599	7	and	and	CC
6745	599	8	they	-PRON-	PRP
6745	599	9	are	be	VBP
6745	599	10	used	use	VBN
6745	599	11	for	for	IN
6745	599	12	roasting	roast	VBG
6745	599	13	and	and	CC
6745	599	14	broiling	broil	VBG
6745	599	15	.	.	.
6745	600	1	Grouse	Grouse	NNP
6745	600	2	,	,	,
6745	600	3	or	or	CC
6745	600	4	Prairie	Prairie	NNP
6745	600	5	Chicken	Chicken	NNP
6745	600	6	.	.	.
6745	601	1	These	these	DT
6745	601	2	birds	bird	NNS
6745	601	3	comes	come	VBZ
6745	601	4	from	from	IN
6745	601	5	the	the	DT
6745	601	6	West	West	NNP
6745	601	7	,	,	,
6745	601	8	and	and	CC
6745	601	9	are	be	VBP
6745	601	10	much	much	RB
6745	601	11	like	like	IN
6745	601	12	the	the	DT
6745	601	13	partridge	partridge	NN
6745	601	14	of	of	IN
6745	601	15	the	the	DT
6745	601	16	Eastern	Eastern	NNP
6745	601	17	States	States	NNP
6745	601	18	and	and	CC
6745	601	19	Canada	Canada	NNP
6745	601	20	.	.	.
6745	602	1	The	the	DT
6745	602	2	flesh	flesh	NN
6745	602	3	is	be	VBZ
6745	602	4	dark	dark	JJ
6745	602	5	,	,	,
6745	602	6	but	but	CC
6745	602	7	exceedingly	exceedingly	RB
6745	602	8	tender	tender	JJ
6745	602	9	.	.	.
6745	603	1	Grouse	grouse	NN
6745	603	2	should	should	MD
6745	603	3	be	be	VB
6745	603	4	plump	plump	JJ
6745	603	5	and	and	CC
6745	603	6	heavy	heavy	JJ
6745	603	7	.	.	.
6745	604	1	The	the	DT
6745	604	2	breast	breast	NN
6745	604	3	is	be	VBZ
6745	604	4	all	all	DT
6745	604	5	that	that	WDT
6745	604	6	is	be	VBZ
6745	604	7	good	good	JJ
6745	604	8	to	to	TO
6745	604	9	serve	serve	VB
6745	604	10	when	when	WRB
6745	604	11	roasted	roast	VBN
6745	604	12	,	,	,
6745	604	13	and	and	CC
6745	604	14	being	be	VBG
6745	604	15	so	so	RB
6745	604	16	dry	dry	JJ
6745	604	17	,	,	,
6745	604	18	it	-PRON-	PRP
6745	604	19	should	should	MD
6745	604	20	always	always	RB
6745	604	21	be	be	VB
6745	604	22	larded	lard	VBN
6745	604	23	.	.	.
6745	605	1	The	the	DT
6745	605	2	season	season	NN
6745	605	3	is	be	VBZ
6745	605	4	from	from	IN
6745	605	5	September	September	NNP
6745	605	6	to	to	IN
6745	605	7	January	January	NNP
6745	605	8	,	,	,
6745	605	9	but	but	CC
6745	605	10	it	-PRON-	PRP
6745	605	11	is	be	VBZ
6745	605	12	often	often	RB
6745	605	13	continued	continue	VBN
6745	605	14	into	into	IN
6745	605	15	April	April	NNP
6745	605	16	.	.	.
6745	606	1	Venison	Venison	NNP
6745	606	2	.	.	.
6745	607	1	There	there	EX
6745	607	2	should	should	MD
6745	607	3	be	be	VB
6745	607	4	a	a	DT
6745	607	5	good	good	JJ
6745	607	6	deal	deal	NN
6745	607	7	of	of	IN
6745	607	8	fat	fat	NN
6745	607	9	on	on	IN
6745	607	10	this	this	DT
6745	607	11	meat	meat	NN
6745	607	12	.	.	.
6745	608	1	The	the	DT
6745	608	2	lean	lean	NN
6745	608	3	should	should	MD
6745	608	4	be	be	VB
6745	608	5	dark	dark	JJ
6745	608	6	red	red	JJ
6745	608	7	and	and	CC
6745	608	8	the	the	DT
6745	608	9	fat	fat	JJ
6745	608	10	white	white	NN
6745	608	11	.	.	.
6745	609	1	Venison	Venison	NNP
6745	609	2	is	be	VBZ
6745	609	3	in	in	IN
6745	609	4	season	season	NN
6745	609	5	all	all	PDT
6745	609	6	the	the	DT
6745	609	7	year	year	NN
6745	609	8	,	,	,
6745	609	9	but	but	CC
6745	609	10	is	be	VBZ
6745	609	11	most	most	RBS
6745	609	12	used	use	VBN
6745	609	13	in	in	IN
6745	609	14	cold	cold	JJ
6745	609	15	weather	weather	NN
6745	609	16	.	.	.
6745	610	1	In	in	IN
6745	610	2	summer	summer	NN
6745	610	3	it	-PRON-	PRP
6745	610	4	should	should	MD
6745	610	5	have	have	VB
6745	610	6	been	be	VBN
6745	610	7	killed	kill	VBN
6745	610	8	at	at	IN
6745	610	9	least	least	JJS
6745	610	10	ten	ten	CD
6745	610	11	days	day	NNS
6745	610	12	before	before	IN
6745	610	13	cooking	cooking	NN
6745	610	14	;	;	:
6745	610	15	in	in	IN
6745	610	16	winter	winter	NN
6745	610	17	three	three	CD
6745	610	18	weeks	week	NNS
6745	610	19	is	be	VBZ
6745	610	20	better	well	JJR
6745	610	21	.	.	.
6745	611	1	The	the	DT
6745	611	2	cuts	cut	NNS
6745	611	3	are	be	VBP
6745	611	4	the	the	DT
6745	611	5	leg	leg	NN
6745	611	6	,	,	,
6745	611	7	saddle	saddle	NNP
6745	611	8	,	,	,
6745	611	9	loin	loin	NNP
6745	611	10	,	,	,
6745	611	11	fore	fore	JJ
6745	611	12	quarter	quarter	NN
6745	611	13	and	and	CC
6745	611	14	steaks	steak	NNS
6745	611	15	.	.	.
6745	612	1	The	the	DT
6745	612	2	supply	supply	NN
6745	612	3	regulates	regulate	VBZ
6745	612	4	the	the	DT
6745	612	5	price	price	NN
6745	612	6	.	.	.
6745	613	1	Partridge	partridge	NN
6745	613	2	.	.	.
6745	614	1	This	this	DT
6745	614	2	bird	bird	NN
6745	614	3	is	be	VBZ
6745	614	4	so	so	RB
6745	614	5	like	like	IN
6745	614	6	the	the	DT
6745	614	7	grouse	grouse	NN
6745	614	8	that	that	WDT
6745	614	9	the	the	DT
6745	614	10	same	same	JJ
6745	614	11	rules	rule	NNS
6745	614	12	apply	apply	VBP
6745	614	13	to	to	IN
6745	614	14	both	both	DT
6745	614	15	.	.	.
6745	615	1	What	what	WP
6745	615	2	is	be	VBZ
6745	615	3	known	know	VBN
6745	615	4	as	as	IN
6745	615	5	quail	quail	NN
6745	615	6	at	at	IN
6745	615	7	the	the	DT
6745	615	8	North	North	NNP
6745	615	9	is	be	VBZ
6745	615	10	called	call	VBN
6745	615	11	partridge	partridge	NN
6745	615	12	at	at	IN
6745	615	13	the	the	DT
6745	615	14	South	South	NNP
6745	615	15	.	.	.
6745	616	1	Quail	quail	VB
6745	616	2	.	.	.
6745	617	1	These	these	DT
6745	617	2	birds	bird	NNS
6745	617	3	are	be	VBP
6745	617	4	found	find	VBN
6745	617	5	in	in	IN
6745	617	6	the	the	DT
6745	617	7	market	market	NN
6745	617	8	all	all	RB
6745	617	9	through	through	IN
6745	617	10	the	the	DT
6745	617	11	fall	fall	NN
6745	617	12	and	and	CC
6745	617	13	winter	winter	NN
6745	617	14	.	.	.
6745	618	1	They	-PRON-	PRP
6745	618	2	are	be	VBP
6745	618	3	quite	quite	RB
6745	618	4	small	small	JJ
6745	618	5	(	(	-LRB-
6745	618	6	about	about	IN
6745	618	7	the	the	DT
6745	618	8	size	size	NN
6745	618	9	of	of	IN
6745	618	10	a	a	DT
6745	618	11	squab	squab	NN
6745	618	12	)	)	-RRB-
6745	618	13	,	,	,
6745	618	14	are	be	VBP
6745	618	15	nearly	nearly	RB
6745	618	16	always	always	RB
6745	618	17	tender	tender	JJ
6745	618	18	and	and	CC
6745	618	19	juicy	juicy	JJ
6745	618	20	,	,	,
6745	618	21	and	and	CC
6745	618	22	not	not	RB
6745	618	23	very	very	RB
6745	618	24	expensive	expensive	JJ
6745	618	25	.	.	.
6745	619	1	They	-PRON-	PRP
6745	619	2	come	come	VBP
6745	619	3	from	from	IN
6745	619	4	the	the	DT
6745	619	5	West	West	NNP
6745	619	6	.	.	.
6745	620	1	Woodcock	woodcock	NN
6745	620	2	.	.	.
6745	621	1	Woodcock	woodcock	NN
6745	621	2	is	be	VBZ
6745	621	3	in	in	IN
6745	621	4	season	season	NN
6745	621	5	from	from	IN
6745	621	6	July	July	NNP
6745	621	7	to	to	IN
6745	621	8	November	November	NNP
6745	621	9	.	.	.
6745	622	1	It	-PRON-	PRP
6745	622	2	is	be	VBZ
6745	622	3	a	a	DT
6745	622	4	small	small	JJ
6745	622	5	bird	bird	NN
6745	622	6	,	,	,
6745	622	7	weighing	weigh	VBG
6745	622	8	about	about	IN
6745	622	9	half	half	PDT
6745	622	10	a	a	DT
6745	622	11	pound	pound	NN
6745	622	12	.	.	.
6745	623	1	It	-PRON-	PRP
6745	623	2	has	have	VBZ
6745	623	3	a	a	DT
6745	623	4	fine	fine	JJ
6745	623	5	,	,	,
6745	623	6	delicate	delicate	JJ
6745	623	7	flavor	flavor	NN
6745	623	8	,	,	,
6745	623	9	and	and	CC
6745	623	10	is	be	VBZ
6745	623	11	very	very	RB
6745	623	12	high	high	RB
6745	623	13	-	-	HYPH
6745	623	14	priced	price	VBN
6745	623	15	.	.	.
6745	624	1	Other	other	JJ
6745	624	2	Game	Game	NNP
6745	624	3	.	.	.
6745	625	1	There	there	EX
6745	625	2	are	be	VBP
6745	625	3	numerous	numerous	JJ
6745	625	4	large	large	JJ
6745	625	5	and	and	CC
6745	625	6	small	small	JJ
6745	625	7	birds	bird	NNS
6745	625	8	which	which	WDT
6745	625	9	are	be	VBP
6745	625	10	used	use	VBN
6745	625	11	for	for	IN
6745	625	12	food	food	NN
6745	625	13	,	,	,
6745	625	14	but	but	CC
6745	625	15	there	there	EX
6745	625	16	is	be	VBZ
6745	625	17	not	not	RB
6745	625	18	space	space	NN
6745	625	19	to	to	TO
6745	625	20	treat	treat	VB
6745	625	21	of	of	IN
6745	625	22	them	-PRON-	PRP
6745	625	23	all	all	DT
6745	625	24	.	.	.
6745	626	1	In	in	IN
6745	626	2	selecting	select	VBG
6745	626	3	game	game	NN
6745	626	4	it	-PRON-	PRP
6745	626	5	must	must	MD
6745	626	6	be	be	VB
6745	626	7	remembered	remember	VBN
6745	626	8	that	that	IN
6745	626	9	the	the	DT
6745	626	10	birds	bird	NNS
6745	626	11	will	will	MD
6745	626	12	have	have	VB
6745	626	13	a	a	DT
6745	626	14	gamey	gamey	JJ
6745	626	15	smell	smell	NN
6745	626	16	,	,	,
6745	626	17	which	which	WDT
6745	626	18	is	be	VBZ
6745	626	19	wholly	wholly	RB
6745	626	20	different	different	JJ
6745	626	21	from	from	IN
6745	626	22	that	that	DT
6745	626	23	of	of	IN
6745	626	24	tainted	taint	VBN
6745	626	25	meat	meat	NN
6745	626	26	.	.	.
6745	627	1	FISH	FISH	NNS
6745	627	2	.	.	.
6745	628	1	To	to	TO
6745	628	2	fully	fully	RB
6745	628	3	describe	describe	VB
6745	628	4	all	all	PDT
6745	628	5	the	the	DT
6745	628	6	kinds	kind	NNS
6745	628	7	of	of	IN
6745	628	8	fish	fish	NN
6745	628	9	found	find	VBN
6745	628	10	in	in	IN
6745	628	11	our	-PRON-	PRP$
6745	628	12	markets	market	NNS
6745	628	13	would	would	MD
6745	628	14	require	require	VB
6745	628	15	too	too	RB
6745	628	16	much	much	JJ
6745	628	17	space	space	NN
6745	628	18	and	and	CC
6745	628	19	is	be	VBZ
6745	628	20	unnecessary	unnecessary	JJ
6745	628	21	,	,	,
6745	628	22	but	but	CC
6745	628	23	a	a	DT
6745	628	24	list	list	NN
6745	628	25	of	of	IN
6745	628	26	those	those	DT
6745	628	27	of	of	IN
6745	628	28	which	which	WDT
6745	628	29	there	there	EX
6745	628	30	is	be	VBZ
6745	628	31	usually	usually	RB
6745	628	32	a	a	DT
6745	628	33	supply	supply	NN
6745	628	34	is	be	VBZ
6745	628	35	given	give	VBN
6745	628	36	,	,	,
6745	628	37	that	that	IN
6745	628	38	housekeepers	housekeeper	NNS
6745	628	39	may	may	MD
6745	628	40	know	know	VB
6745	628	41	what	what	WP
6745	628	42	it	-PRON-	PRP
6745	628	43	is	be	VBZ
6745	628	44	best	good	JJS
6745	628	45	to	to	TO
6745	628	46	select	select	VB
6745	628	47	in	in	IN
6745	628	48	a	a	DT
6745	628	49	certain	certain	JJ
6745	628	50	season	season	NN
6745	628	51	and	and	CC
6745	628	52	have	have	VB
6745	628	53	some	some	DT
6745	628	54	idea	idea	NN
6745	628	55	of	of	IN
6745	628	56	the	the	DT
6745	628	57	prices	price	NNS
6745	628	58	.	.	.
6745	629	1	To	to	TO
6745	629	2	Select	Select	NNP
6745	629	3	Fish	Fish	NNP
6745	629	4	.	.	.
6745	630	1	When	when	WRB
6745	630	2	fresh	fresh	JJ
6745	630	3	,	,	,
6745	630	4	the	the	DT
6745	630	5	skin	skin	NN
6745	630	6	and	and	CC
6745	630	7	scales	scale	NNS
6745	630	8	will	will	MD
6745	630	9	be	be	VB
6745	630	10	bright	bright	JJ
6745	630	11	,	,	,
6745	630	12	the	the	DT
6745	630	13	eyes	eye	NNS
6745	630	14	full	full	JJ
6745	630	15	and	and	CC
6745	630	16	clear	clear	JJ
6745	630	17	,	,	,
6745	630	18	the	the	DT
6745	630	19	fins	fin	NNS
6745	630	20	stiff	stiff	JJ
6745	630	21	and	and	CC
6745	630	22	the	the	DT
6745	630	23	body	body	NN
6745	630	24	firm	firm	NN
6745	630	25	.	.	.
6745	631	1	If	if	IN
6745	631	2	there	there	EX
6745	631	3	is	be	VBZ
6745	631	4	a	a	DT
6745	631	5	bad	bad	JJ
6745	631	6	odor	odor	NN
6745	631	7	,	,	,
6745	631	8	or	or	CC
6745	631	9	,	,	,
6745	631	10	if	if	IN
6745	631	11	the	the	DT
6745	631	12	fish	fish	NN
6745	631	13	is	be	VBZ
6745	631	14	soft	soft	JJ
6745	631	15	and	and	CC
6745	631	16	darker	dark	JJR
6745	631	17	than	than	IN
6745	631	18	is	be	VBZ
6745	631	19	usual	usual	JJ
6745	631	20	for	for	IN
6745	631	21	that	that	DT
6745	631	22	kind	kind	NN
6745	631	23	,	,	,
6745	631	24	and	and	CC
6745	631	25	has	have	VBZ
6745	631	26	dim	dim	VBN
6745	631	27	,	,	,
6745	631	28	sunken	sunken	JJ
6745	631	29	eyes	eye	NNS
6745	631	30	,	,	,
6745	631	31	it	-PRON-	PRP
6745	631	32	is	be	VBZ
6745	631	33	not	not	RB
6745	631	34	fit	fit	JJ
6745	631	35	to	to	TO
6745	631	36	use	use	VB
6745	631	37	.	.	.
6745	632	1	Codfish	Codfish	NNP
6745	632	2	.	.	.
6745	633	1	This	this	DT
6745	633	2	is	be	VBZ
6745	633	3	good	good	JJ
6745	633	4	all	all	PDT
6745	633	5	the	the	DT
6745	633	6	year	year	NN
6745	633	7	,	,	,
6745	633	8	but	but	CC
6745	633	9	best	good	JJS
6745	633	10	in	in	IN
6745	633	11	the	the	DT
6745	633	12	fall	fall	NN
6745	633	13	and	and	CC
6745	633	14	winter	winter	NN
6745	633	15	.	.	.
6745	634	1	When	when	WRB
6745	634	2	cooked	cook	VBN
6745	634	3	,	,	,
6745	634	4	it	-PRON-	PRP
6745	634	5	breaks	break	VBZ
6745	634	6	into	into	IN
6745	634	7	large	large	JJ
6745	634	8	white	white	JJ
6745	634	9	flakes	flake	NNS
6745	634	10	.	.	.
6745	635	1	It	-PRON-	PRP
6745	635	2	is	be	VBZ
6745	635	3	not	not	RB
6745	635	4	as	as	RB
6745	635	5	nutritious	nutritious	JJ
6745	635	6	as	as	IN
6745	635	7	the	the	DT
6745	635	8	darker	dark	JJR
6745	635	9	kinds	kind	NNS
6745	635	10	of	of	IN
6745	635	11	fish	fish	NN
6745	635	12	,	,	,
6745	635	13	but	but	CC
6745	635	14	is	be	VBZ
6745	635	15	more	more	RBR
6745	635	16	easily	easily	RB
6745	635	17	digested	digested	JJ
6745	635	18	.	.	.
6745	636	1	The	the	DT
6745	636	2	price	price	NN
6745	636	3	remains	remain	VBZ
6745	636	4	about	about	IN
6745	636	5	the	the	DT
6745	636	6	same	same	JJ
6745	636	7	through	through	IN
6745	636	8	all	all	DT
6745	636	9	seasons	season	NNS
6745	636	10	.	.	.
6745	637	1	Haddock	Haddock	NNP
6745	637	2	.	.	.
6745	638	1	This	this	DT
6745	638	2	is	be	VBZ
6745	638	3	a	a	DT
6745	638	4	firmer	firm	JJR
6745	638	5	and	and	CC
6745	638	6	smaller	small	JJR
6745	638	7	-	-	HYPH
6745	638	8	flaked	flake	VBN
6745	638	9	fish	fish	NN
6745	638	10	than	than	IN
6745	638	11	the	the	DT
6745	638	12	cod	cod	NN
6745	638	13	,	,	,
6745	638	14	but	but	CC
6745	638	15	varies	vary	VBZ
6745	638	16	little	little	JJ
6745	638	17	in	in	IN
6745	638	18	flavor	flavor	NN
6745	638	19	from	from	IN
6745	638	20	it	-PRON-	PRP
6745	638	21	.	.	.
6745	639	1	The	the	DT
6745	639	2	cod	cod	NN
6745	639	3	has	have	VBZ
6745	639	4	a	a	DT
6745	639	5	light	light	JJ
6745	639	6	stripe	stripe	NN
6745	639	7	running	run	VBG
6745	639	8	down	down	IN
6745	639	9	the	the	DT
6745	639	10	sides	side	NNS
6745	639	11	;	;	:
6745	639	12	the	the	DT
6745	639	13	haddock	haddock	JJ
6745	639	14	a	a	DT
6745	639	15	dark	dark	JJ
6745	639	16	one	one	CD
6745	639	17	.	.	.
6745	640	1	Cusk	cusk	NN
6745	640	2	.	.	.
6745	641	1	This	this	DT
6745	641	2	also	also	RB
6745	641	3	belongs	belong	VBZ
6745	641	4	to	to	IN
6745	641	5	the	the	DT
6745	641	6	cod	cod	NN
6745	641	7	family	family	NN
6745	641	8	,	,	,
6745	641	9	and	and	CC
6745	641	10	is	be	VBZ
6745	641	11	a	a	DT
6745	641	12	firm	firm	JJ
6745	641	13	,	,	,
6745	641	14	white	white	JJ
6745	641	15	fish	fish	NN
6745	641	16	.	.	.
6745	642	1	It	-PRON-	PRP
6745	642	2	is	be	VBZ
6745	642	3	best	good	JJS
6745	642	4	in	in	IN
6745	642	5	winter	winter	NN
6745	642	6	.	.	.
6745	643	1	Pollock	Pollock	NNP
6745	643	2	.	.	.
6745	644	1	This	this	DT
6745	644	2	is	be	VBZ
6745	644	3	used	use	VBN
6745	644	4	mostly	mostly	RB
6745	644	5	for	for	IN
6745	644	6	salting	salt	VBG
6745	644	7	.	.	.
6745	645	1	It	-PRON-	PRP
6745	645	2	is	be	VBZ
6745	645	3	much	much	RB
6745	645	4	like	like	IN
6745	645	5	the	the	DT
6745	645	6	cod	cod	NN
6745	645	7	,	,	,
6745	645	8	only	only	RB
6745	645	9	firmer	firmer	RBR
6745	645	10	grained	grain	VBN
6745	645	11	and	and	CC
6745	645	12	drier	dry	JJR
6745	645	13	.	.	.
6745	646	1	Halibut	Halibut	NNP
6745	646	2	.	.	.
6745	647	1	This	this	DT
6745	647	2	fine	fine	JJ
6745	647	3	fish	fish	NN
6745	647	4	is	be	VBZ
6745	647	5	always	always	RB
6745	647	6	good	good	JJ
6745	647	7	.	.	.
6745	648	1	It	-PRON-	PRP
6745	648	2	varies	vary	VBZ
6745	648	3	in	in	IN
6745	648	4	weight	weight	NN
6745	648	5	from	from	IN
6745	648	6	two	two	CD
6745	648	7	pounds	pound	NNS
6745	648	8	to	to	IN
6745	648	9	three	three	CD
6745	648	10	hundred	hundred	CD
6745	648	11	.	.	.
6745	649	1	The	the	DT
6745	649	2	flesh	flesh	NN
6745	649	3	is	be	VBZ
6745	649	4	a	a	DT
6745	649	5	pearly	pearly	RB
6745	649	6	white	white	JJ
6745	649	7	in	in	IN
6745	649	8	a	a	DT
6745	649	9	perfectly	perfectly	RB
6745	649	10	fresh	fresh	JJ
6745	649	11	fish	fish	NN
6745	649	12	.	.	.
6745	650	1	That	that	DT
6745	650	2	cut	cut	VBD
6745	650	3	from	from	IN
6745	650	4	one	one	CD
6745	650	5	weighing	weigh	VBG
6745	650	6	from	from	IN
6745	650	7	fifty	fifty	CD
6745	650	8	to	to	TO
6745	650	9	seventy	seventy	CD
6745	650	10	-	-	HYPH
6745	650	11	five	five	CD
6745	650	12	pounds	pound	NNS
6745	650	13	is	be	VBZ
6745	650	14	the	the	DT
6745	650	15	best	good	JJS
6745	650	16	,	,	,
6745	650	17	the	the	DT
6745	650	18	flesh	flesh	NN
6745	650	19	of	of	IN
6745	650	20	any	any	DT
6745	650	21	larger	large	JJR
6745	650	22	being	be	VBG
6745	650	23	coarse	coarse	JJ
6745	650	24	and	and	CC
6745	650	25	dry	dry	JJ
6745	650	26	.	.	.
6745	651	1	The	the	DT
6745	651	2	small	small	JJ
6745	651	3	fish	fish	NN
6745	651	4	are	be	VBP
6745	651	5	called	call	VBN
6745	651	6	chicken	chicken	NN
6745	651	7	halibut	halibut	NNP
6745	651	8	.	.	.
6745	652	1	Flounders	flounder	NNS
6745	652	2	.	.	.
6745	653	1	These	these	DT
6745	653	2	are	be	VBP
6745	653	3	thin	thin	JJ
6745	653	4	,	,	,
6745	653	5	flat	flat	JJ
6745	653	6	fish	fish	NN
6745	653	7	,	,	,
6745	653	8	often	often	RB
6745	653	9	sold	sell	VBN
6745	653	10	under	under	IN
6745	653	11	the	the	DT
6745	653	12	name	name	NN
6745	653	13	of	of	IN
6745	653	14	sole	sole	NN
6745	653	15	.	.	.
6745	654	1	Good	good	JJ
6745	654	2	at	at	IN
6745	654	3	all	all	DT
6745	654	4	times	time	NNS
6745	654	5	of	of	IN
6745	654	6	the	the	DT
6745	654	7	year	year	NN
6745	654	8	.	.	.
6745	655	1	Turbot	turbot	RB
6745	655	2	.	.	.
6745	656	1	This	this	DT
6745	656	2	is	be	VBZ
6745	656	3	a	a	DT
6745	656	4	flat	flat	JJ
6745	656	5	fish	fish	NN
6745	656	6	,	,	,
6745	656	7	weighing	weigh	VBG
6745	656	8	from	from	IN
6745	656	9	two	two	CD
6745	656	10	to	to	TO
6745	656	11	twenty	twenty	CD
6745	656	12	pounds	pound	NNS
6745	656	13	.	.	.
6745	657	1	The	the	DT
6745	657	2	flesh	flesh	NN
6745	657	3	is	be	VBZ
6745	657	4	soft	soft	JJ
6745	657	5	,	,	,
6745	657	6	white	white	JJ
6745	657	7	and	and	CC
6745	657	8	delicate	delicate	JJ
6745	657	9	.	.	.
6745	658	1	Turbot	Turbot	NNP
6745	658	2	is	be	VBZ
6745	658	3	not	not	RB
6745	658	4	common	common	JJ
6745	658	5	in	in	IN
6745	658	6	our	-PRON-	PRP$
6745	658	7	market	market	NN
6745	658	8	.	.	.
6745	659	1	Salmon	salmon	NN
6745	659	2	.	.	.
6745	660	1	Salmon	Salmon	NNP
6745	660	2	is	be	VBZ
6745	660	3	in	in	IN
6745	660	4	season	season	NN
6745	660	5	from	from	IN
6745	660	6	April	April	NNP
6745	660	7	to	to	IN
6745	660	8	July	July	NNP
6745	660	9	,	,	,
6745	660	10	but	but	CC
6745	660	11	is	be	VBZ
6745	660	12	in	in	IN
6745	660	13	its	-PRON-	PRP$
6745	660	14	prime	prime	NN
6745	660	15	in	in	IN
6745	660	16	June	June	NNP
6745	660	17	.	.	.
6745	661	1	It	-PRON-	PRP
6745	661	2	is	be	VBZ
6745	661	3	often	often	RB
6745	661	4	found	find	VBN
6745	661	5	in	in	IN
6745	661	6	the	the	DT
6745	661	7	market	market	NN
6745	661	8	as	as	RB
6745	661	9	early	early	RB
6745	661	10	as	as	IN
6745	661	11	January	January	NNP
6745	661	12	,	,	,
6745	661	13	when	when	WRB
6745	661	14	it	-PRON-	PRP
6745	661	15	brings	bring	VBZ
6745	661	16	a	a	DT
6745	661	17	high	high	JJ
6745	661	18	price	price	NN
6745	661	19	.	.	.
6745	662	1	Being	be	VBG
6745	662	2	very	very	RB
6745	662	3	rich	rich	JJ
6745	662	4	,	,	,
6745	662	5	a	a	DT
6745	662	6	much	much	RB
6745	662	7	smaller	small	JJR
6745	662	8	quantity	quantity	NN
6745	662	9	should	should	MD
6745	662	10	be	be	VB
6745	662	11	provided	provide	VBN
6745	662	12	for	for	IN
6745	662	13	a	a	DT
6745	662	14	given	give	VBN
6745	662	15	number	number	NN
6745	662	16	of	of	IN
6745	662	17	people	people	NNS
6745	662	18	than	than	IN
6745	662	19	of	of	IN
6745	662	20	the	the	DT
6745	662	21	lighter	light	JJR
6745	662	22	kinds	kind	NNS
6745	662	23	of	of	IN
6745	662	24	fish	fish	NN
6745	662	25	.	.	.
6745	663	1	Shad	Shad	NNP
6745	663	2	.	.	.
6745	664	1	This	this	DT
6745	664	2	is	be	VBZ
6745	664	3	in	in	IN
6745	664	4	season	season	NN
6745	664	5	in	in	IN
6745	664	6	the	the	DT
6745	664	7	Eastern	eastern	JJ
6745	664	8	and	and	CC
6745	664	9	Middle	Middle	NNP
6745	664	10	States	States	NNP
6745	664	11	from	from	IN
6745	664	12	March	March	NNP
6745	664	13	to	to	IN
6745	664	14	April	April	NNP
6745	664	15	,	,	,
6745	664	16	and	and	CC
6745	664	17	in	in	IN
6745	664	18	the	the	DT
6745	664	19	Southern	Southern	NNP
6745	664	20	States	States	NNP
6745	664	21	from	from	IN
6745	664	22	November	November	NNP
6745	664	23	to	to	IN
6745	664	24	February	February	NNP
6745	664	25	.	.	.
6745	665	1	The	the	DT
6745	665	2	flesh	flesh	NN
6745	665	3	is	be	VBZ
6745	665	4	sweet	sweet	JJ
6745	665	5	,	,	,
6745	665	6	but	but	CC
6745	665	7	full	full	JJ
6745	665	8	of	of	IN
6745	665	9	small	small	JJ
6745	665	10	bones	bone	NNS
6745	665	11	.	.	.
6745	666	1	Shad	Shad	NNP
6745	666	2	is	be	VBZ
6745	666	3	much	much	RB
6745	666	4	prized	prize	VBN
6745	666	5	for	for	IN
6745	666	6	the	the	DT
6745	666	7	roe	roe	NN
6745	666	8	.	.	.
6745	667	1	Blue	blue	JJ
6745	667	2	-	-	HYPH
6745	667	3	fish	fish	NN
6745	667	4	.	.	.
6745	668	1	This	this	DT
6745	668	2	is	be	VBZ
6745	668	3	a	a	DT
6745	668	4	rich	rich	JJ
6745	668	5	,	,	,
6745	668	6	dark	dark	JJ
6745	668	7	fish	fish	NN
6745	668	8	,	,	,
6745	668	9	weighing	weigh	VBG
6745	668	10	from	from	IN
6745	668	11	two	two	CD
6745	668	12	to	to	TO
6745	668	13	eight	eight	CD
6745	668	14	pounds	pound	NNS
6745	668	15	'	'	''
6745	668	16	and	and	CC
6745	668	17	in	in	IN
6745	668	18	season	season	NN
6745	668	19	in	in	IN
6745	668	20	June	June	NNP
6745	668	21	,	,	,
6745	668	22	July	July	NNP
6745	668	23	and	and	CC
6745	668	24	August	August	NNP
6745	668	25	.	.	.
6745	669	1	It	-PRON-	PRP
6745	669	2	is	be	VBZ
6745	669	3	particularly	particularly	RB
6745	669	4	nice	nice	JJ
6745	669	5	broiled	broiled	JJ
6745	669	6	and	and	CC
6745	669	7	baked	bake	VBD
6745	669	8	.	.	.
6745	670	1	Black	black	JJ
6745	670	2	-	-	HYPH
6745	670	3	fish	fish	NN
6745	670	4	,	,	,
6745	670	5	or	or	CC
6745	670	6	Tautog	Tautog	NNP
6745	670	7	.	.	.
6745	671	1	Good	good	JJ
6745	671	2	all	all	PDT
6745	671	3	the	the	DT
6745	671	4	year	year	NN
6745	671	5	,	,	,
6745	671	6	but	but	CC
6745	671	7	best	good	JJS
6745	671	8	in	in	IN
6745	671	9	the	the	DT
6745	671	10	spring	spring	NN
6745	671	11	.	.	.
6745	672	1	It	-PRON-	PRP
6745	672	2	is	be	VBZ
6745	672	3	not	not	RB
6745	672	4	a	a	DT
6745	672	5	large	large	JJ
6745	672	6	fish	fish	NN
6745	672	7	,	,	,
6745	672	8	weighing	weigh	VBG
6745	672	9	only	only	RB
6745	672	10	from	from	IN
6745	672	11	one	one	CD
6745	672	12	to	to	TO
6745	672	13	five	five	CD
6745	672	14	pounds	pound	NNS
6745	672	15	.	.	.
6745	673	1	White	white	JJ
6745	673	2	-	-	HYPH
6745	673	3	fish	fish	NN
6745	673	4	,	,	,
6745	673	5	or	or	CC
6745	673	6	Lake	Lake	NNP
6745	673	7	Shad	Shad	NNP
6745	673	8	.	.	.
6745	674	1	This	this	DT
6745	674	2	delicious	delicious	JJ
6745	674	3	fish	fish	NN
6745	674	4	is	be	VBZ
6745	674	5	found	find	VBN
6745	674	6	in	in	IN
6745	674	7	the	the	DT
6745	674	8	great	great	JJ
6745	674	9	lakes	lake	NNS
6745	674	10	,	,	,
6745	674	11	and	and	CC
6745	674	12	in	in	IN
6745	674	13	the	the	DT
6745	674	14	locality	locality	NN
6745	674	15	where	where	WRB
6745	674	16	caught	catch	VBD
6745	674	17	it	-PRON-	PRP
6745	674	18	is	be	VBZ
6745	674	19	always	always	RB
6745	674	20	in	in	IN
6745	674	21	season	season	NN
6745	674	22	.	.	.
6745	675	1	At	at	IN
6745	675	2	the	the	DT
6745	675	3	South	South	NNP
6745	675	4	and	and	CC
6745	675	5	in	in	IN
6745	675	6	the	the	DT
6745	675	7	East	East	NNP
6745	675	8	the	the	DT
6745	675	9	market	market	NN
6745	675	10	is	be	VBZ
6745	675	11	supplied	supply	VBN
6745	675	12	only	only	RB
6745	675	13	in	in	IN
6745	675	14	winter	winter	NN
6745	675	15	,	,	,
6745	675	16	when	when	WRB
6745	675	17	the	the	DT
6745	675	18	price	price	NN
6745	675	19	is	be	VBZ
6745	675	20	about	about	RB
6745	675	21	eighteen	eighteen	CD
6745	675	22	cents	cent	NNS
6745	675	23	a	a	DT
6745	675	24	pound	pound	NN
6745	675	25	.	.	.
6745	676	1	The	the	DT
6745	676	2	average	average	JJ
6745	676	3	weight	weight	NN
6745	676	4	is	be	VBZ
6745	676	5	between	between	IN
6745	676	6	two	two	CD
6745	676	7	and	and	CC
6745	676	8	three	three	CD
6745	676	9	pounds	pound	NNS
6745	676	10	.	.	.
6745	677	1	Sea	Sea	NNP
6745	677	2	-	-	HYPH
6745	677	3	Bass	Bass	NNP
6745	677	4	.	.	.
6745	678	1	This	this	DT
6745	678	2	fish	fish	NN
6745	678	3	,	,	,
6745	678	4	weighing	weigh	VBG
6745	678	5	from	from	IN
6745	678	6	half	half	PDT
6745	678	7	a	a	DT
6745	678	8	pound	pound	NN
6745	678	9	to	to	IN
6745	678	10	six	six	CD
6745	678	11	or	or	CC
6745	678	12	seven	seven	CD
6745	678	13	,	,	,
6745	678	14	pounds	pound	NNS
6745	678	15	,	,	,
6745	678	16	is	be	VBZ
6745	678	17	very	very	RB
6745	678	18	fine	fine	JJ
6745	678	19	,	,	,
6745	678	20	and	and	CC
6745	678	21	is	be	VBZ
6745	678	22	in	in	IN
6745	678	23	season	season	NN
6745	678	24	nearly	nearly	RB
6745	678	25	all	all	PDT
6745	678	26	the	the	DT
6745	678	27	year	year	NN
6745	678	28	.	.	.
6745	679	1	It	-PRON-	PRP
6745	679	2	is	be	VBZ
6745	679	3	best	good	JJS
6745	679	4	in	in	IN
6745	679	5	March	March	NNP
6745	679	6	,	,	,
6745	679	7	April	April	NNP
6745	679	8	and	and	CC
6745	679	9	May.	May	NNP
6745	680	1	Rock	Rock	NNP
6745	680	2	-	-	HYPH
6745	680	3	Bass	Bass	NNP
6745	680	4	.	.	.
6745	681	1	The	the	DT
6745	681	2	weight	weight	NN
6745	681	3	of	of	IN
6745	681	4	rock	rock	NN
6745	681	5	-	-	HYPH
6745	681	6	bass	bass	NN
6745	681	7	generally	generally	RB
6745	681	8	ranges	range	VBZ
6745	681	9	from	from	IN
6745	681	10	half	half	PDT
6745	681	11	a	a	DT
6745	681	12	pound	pound	NN
6745	681	13	to	to	IN
6745	681	14	thirty	thirty	CD
6745	681	15	or	or	CC
6745	681	16	forty	forty	CD
6745	681	17	pounds	pound	NNS
6745	681	18	,	,	,
6745	681	19	but	but	CC
6745	681	20	sometimes	sometimes	RB
6745	681	21	reaches	reach	VBZ
6745	681	22	eighty	eighty	CD
6745	681	23	or	or	CC
6745	681	24	a	a	DT
6745	681	25	hundred	hundred	CD
6745	681	26	.	.	.
6745	682	1	The	the	DT
6745	682	2	small	small	JJ
6745	682	3	fish	fish	NN
6745	682	4	are	be	VBP
6745	682	5	the	the	DT
6745	682	6	best	good	JJS
6745	682	7	.	.	.
6745	683	1	The	the	DT
6745	683	2	very	very	RB
6745	683	3	small	small	JJ
6745	683	4	ones	one	NNS
6745	683	5	(	(	-LRB-
6745	683	6	under	under	IN
6745	683	7	one	one	CD
6745	683	8	pound	pound	NN
6745	683	9	)	)	-RRB-
6745	683	10	are	be	VBP
6745	683	11	fried	fry	VBN
6745	683	12	;	;	:
6745	683	13	the	the	DT
6745	683	14	larger	large	JJR
6745	683	15	broiled	broil	VBN
6745	683	16	,	,	,
6745	683	17	baked	baked	JJ
6745	683	18	and	and	CC
6745	683	19	boiled	boil	VBD
6745	683	20	.	.	.
6745	684	1	The	the	DT
6745	684	2	bass	bass	NN
6745	684	3	are	be	VBP
6745	684	4	in	in	IN
6745	684	5	season	season	NN
6745	684	6	all	all	PDT
6745	684	7	the	the	DT
6745	684	8	year	year	NN
6745	684	9	,	,	,
6745	684	10	but	but	CC
6745	684	11	best	good	JJS
6745	684	12	in	in	IN
6745	684	13	the	the	DT
6745	684	14	fall	fall	NN
6745	684	15	.	.	.
6745	685	1	Sword	Sword	NNP
6745	685	2	Fish	Fish	NNP
6745	685	3	.	.	.
6745	686	1	This	this	DT
6745	686	2	is	be	VBZ
6745	686	3	very	very	RB
6745	686	4	large	large	JJ
6745	686	5	,	,	,
6745	686	6	with	with	IN
6745	686	7	dark	dark	JJ
6745	686	8	,	,	,
6745	686	9	firm	firm	JJ
6745	686	10	flesh	flesh	NN
6745	686	11	.	.	.
6745	687	1	It	-PRON-	PRP
6745	687	2	is	be	VBZ
6745	687	3	nutritious	nutritious	JJ
6745	687	4	,	,	,
6745	687	5	but	but	CC
6745	687	6	not	not	RB
6745	687	7	as	as	RB
6745	687	8	delicate	delicate	JJ
6745	687	9	as	as	IN
6745	687	10	other	other	JJ
6745	687	11	kinds	kind	NNS
6745	687	12	of	of	IN
6745	687	13	fish	fish	NN
6745	687	14	:	:	:
6745	687	15	It	-PRON-	PRP
6745	687	16	is	be	VBZ
6745	687	17	cut	cut	VBN
6745	687	18	and	and	CC
6745	687	19	sold	sell	VBN
6745	687	20	like	like	IN
6745	687	21	halibut	halibut	NNP
6745	687	22	,	,	,
6745	687	23	and	and	CC
6745	687	24	in	in	IN
6745	687	25	season	season	NN
6745	687	26	in	in	IN
6745	687	27	July	July	NNP
6745	687	28	and	and	CC
6745	687	29	August	August	NNP
6745	687	30	.	.	.
6745	688	1	Sturgeon	Sturgeon	NNP
6745	688	2	.	.	.
6745	689	1	This	this	DT
6745	689	2	fish	fish	NN
6745	689	3	,	,	,
6745	689	4	like	like	IN
6745	689	5	the	the	DT
6745	689	6	halibut	halibut	NN
6745	689	7	and	and	CC
6745	689	8	sword	sword	NN
6745	689	9	fish	fish	NN
6745	689	10	,	,	,
6745	689	11	is	be	VBZ
6745	689	12	large	large	JJ
6745	689	13	.	.	.
6745	690	1	The	the	DT
6745	690	2	flesh	flesh	NN
6745	690	3	is	be	VBZ
6745	690	4	of	of	IN
6745	690	5	a	a	DT
6745	690	6	light	light	JJ
6745	690	7	red	red	JJ
6745	690	8	color	color	NN
6745	690	9	and	and	CC
6745	690	10	the	the	DT
6745	690	11	fat	fat	NN
6745	690	12	of	of	IN
6745	690	13	a	a	DT
6745	690	14	pale	pale	JJ
6745	690	15	yellow	yellow	NN
6745	690	16	.	.	.
6745	691	1	There	there	EX
6745	691	2	is	be	VBZ
6745	691	3	a	a	DT
6745	691	4	rather	rather	RB
6745	691	5	strong	strong	JJ
6745	691	6	flavor	flavor	NN
6745	691	7	.	.	.
6745	692	1	A	a	DT
6745	692	2	fish	fish	NN
6745	692	3	weighing	weigh	VBG
6745	692	4	under	under	IN
6745	692	5	a	a	DT
6745	692	6	hundred	hundred	CD
6745	692	7	pounds	pound	NNS
6745	692	8	will	will	MD
6745	692	9	taste	taste	VB
6745	692	10	better	well	RBR
6745	692	11	than	than	IN
6745	692	12	a	a	DT
6745	692	13	larger	large	JJR
6745	692	14	one	one	NN
6745	692	15	.	.	.
6745	693	1	The	the	DT
6745	693	2	season	season	NN
6745	693	3	is	be	VBZ
6745	693	4	from	from	IN
6745	693	5	April	April	NNP
6745	693	6	to	to	IN
6745	693	7	September	September	NNP
6745	693	8	.	.	.
6745	694	1	Weak	weak	JJ
6745	694	2	-	-	HYPH
6745	694	3	Fish	fish	NN
6745	694	4	.	.	.
6745	695	1	Weak	weak	JJ
6745	695	2	-	-	HYPH
6745	695	3	fish	fish	NN
6745	695	4	is	be	VBZ
6745	695	5	found	find	VBN
6745	695	6	in	in	IN
6745	695	7	the	the	DT
6745	695	8	New	New	NNP
6745	695	9	York	York	NNP
6745	695	10	and	and	CC
6745	695	11	Philadelphia	Philadelphia	NNP
6745	695	12	markets	market	NNS
6745	695	13	from	from	IN
6745	695	14	May	May	NNP
6745	695	15	to	to	IN
6745	695	16	October	October	NNP
6745	695	17	.	.	.
6745	696	1	In	in	IN
6745	696	2	the	the	DT
6745	696	3	Eastern	Eastern	NNP
6745	696	4	States	States	NNPS
6745	696	5	it	-PRON-	PRP
6745	696	6	is	be	VBZ
6745	696	7	not	not	RB
6745	696	8	so	so	RB
6745	696	9	well	well	RB
6745	696	10	known	known	JJ
6745	696	11	.	.	.
6745	697	1	It	-PRON-	PRP
6745	697	2	is	be	VBZ
6745	697	3	a	a	DT
6745	697	4	delicate	delicate	JJ
6745	697	5	fish	fish	NN
6745	697	6	,	,	,
6745	697	7	and	and	CC
6745	697	8	grows	grow	VBZ
6745	697	9	soft	soft	JJ
6745	697	10	very	very	RB
6745	697	11	quickly	quickly	RB
6745	697	12	.	.	.
6745	698	1	It	-PRON-	PRP
6745	698	2	is	be	VBZ
6745	698	3	good	good	RB
6745	698	4	boiled	boil	VBN
6745	698	5	or	or	CC
6745	698	6	fried	fry	VBN
6745	698	7	.	.	.
6745	699	1	Small	small	JJ
6745	699	2	,	,	,
6745	699	3	or	or	CC
6745	699	4	"	"	``
6745	699	5	Pan"-Fish	pan"-fish	JJ
6745	699	6	.	.	.
6745	700	1	The	the	DT
6745	700	2	small	small	JJ
6745	700	3	fish	fish	NN
6745	700	4	that	that	WDT
6745	700	5	are	be	VBP
6745	700	6	usually	usually	RB
6745	700	7	fried	fry	VBN
6745	700	8	,	,	,
6745	700	9	have	have	VBP
6745	700	10	the	the	DT
6745	700	11	general	general	JJ
6745	700	12	name	name	NN
6745	700	13	of	of	IN
6745	700	14	"	"	``
6745	700	15	pan"-	pan"-	JJ
6745	700	16	fish	fish	NN
6745	700	17	.	.	.
6745	701	1	There	there	EX
6745	701	2	is	be	VBZ
6745	701	3	a	a	DT
6745	701	4	great	great	JJ
6745	701	5	variety	variety	NN
6745	701	6	,	,	,
6745	701	7	each	each	DT
6745	701	8	kind	kind	NN
6745	701	9	found	find	VBN
6745	701	10	in	in	IN
6745	701	11	the	the	DT
6745	701	12	market	market	NN
6745	701	13	being	be	VBG
6745	701	14	nearly	nearly	RB
6745	701	15	always	always	RB
6745	701	16	local	local	JJ
6745	701	17	,	,	,
6745	701	18	as	as	IN
6745	701	19	it	-PRON-	PRP
6745	701	20	does	do	VBZ
6745	701	21	not	not	RB
6745	701	22	pay	pay	VB
6745	701	23	to	to	TO
6745	701	24	pack	pack	VB
6745	701	25	and	and	CC
6745	701	26	ship	ship	VB
6745	701	27	them	-PRON-	PRP
6745	701	28	.	.	.
6745	702	1	A	a	DT
6745	702	2	greater	great	JJR
6745	702	3	part	part	NN
6745	702	4	have	have	VBP
6745	702	5	the	the	DT
6745	702	6	heads	head	NNS
6745	702	7	and	and	CC
6745	702	8	skin	skin	NN
6745	702	9	taken	take	VBN
6745	702	10	off	off	RP
6745	702	11	before	before	IN
6745	702	12	being	be	VBG
6745	702	13	sold	sell	VBN
6745	702	14	.	.	.
6745	703	1	Smelts	smelt	NNS
6745	703	2	.	.	.
6745	704	1	These	these	DT
6745	704	2	are	be	VBP
6745	704	3	good	good	JJ
6745	704	4	at	at	IN
6745	704	5	any	any	DT
6745	704	6	time	time	NN
6745	704	7	,	,	,
6745	704	8	but	but	CC
6745	704	9	best	good	JJS
6745	704	10	in	in	IN
6745	704	11	the	the	DT
6745	704	12	winter	winter	NN
6745	704	13	,	,	,
6745	704	14	when	when	WRB
6745	704	15	they	-PRON-	PRP
6745	704	16	are	be	VBP
6745	704	17	both	both	RB
6745	704	18	plenty	plenty	JJ
6745	704	19	and	and	CC
6745	704	20	cheap	cheap	JJ
6745	704	21	.	.	.
6745	705	1	Mullet	Mullet	NNP
6745	705	2	.	.	.
6745	706	1	There	there	EX
6745	706	2	are	be	VBP
6745	706	3	several	several	JJ
6745	706	4	varieties	variety	NNS
6745	706	5	of	of	IN
6745	706	6	this	this	DT
6745	706	7	fish	fish	NN
6745	706	8	,	,	,
6745	706	9	which	which	WDT
6745	706	10	is	be	VBZ
6745	706	11	much	much	RB
6745	706	12	prized	prize	VBN
6745	706	13	in	in	IN
6745	706	14	some	some	DT
6745	706	15	sections	section	NNS
6745	706	16	of	of	IN
6745	706	17	the	the	DT
6745	706	18	country	country	NN
6745	706	19	.	.	.
6745	707	1	It	-PRON-	PRP
6745	707	2	is	be	VBZ
6745	707	3	a	a	DT
6745	707	4	small	small	JJ
6745	707	5	fish	fish	NN
6745	707	6	,	,	,
6745	707	7	weighing	weigh	VBG
6745	707	8	from	from	IN
6745	707	9	a	a	DT
6745	707	10	quarter	quarter	NN
6745	707	11	of	of	IN
6745	707	12	a	a	DT
6745	707	13	pound	pound	NN
6745	707	14	to	to	IN
6745	707	15	two	two	CD
6745	707	16	or	or	CC
6745	707	17	three	three	CD
6745	707	18	pounds	pound	NNS
6745	707	19	.	.	.
6745	708	1	It	-PRON-	PRP
6745	708	2	often	often	RB
6745	708	3	has	have	VBZ
6745	708	4	a	a	DT
6745	708	5	slightly	slightly	RB
6745	708	6	muddy	muddy	JJ
6745	708	7	flavor	flavor	NN
6745	708	8	,	,	,
6745	708	9	owing	owe	VBG
6745	708	10	to	to	IN
6745	708	11	living	live	VBG
6745	708	12	a	a	DT
6745	708	13	large	large	JJ
6745	708	14	part	part	NN
6745	708	15	of	of	IN
6745	708	16	the	the	DT
6745	708	17	time	time	NN
6745	708	18	in	in	IN
6745	708	19	the	the	DT
6745	708	20	mud	mud	NN
6745	708	21	of	of	IN
6745	708	22	the	the	DT
6745	708	23	rivers	river	NNS
6745	708	24	.	.	.
6745	709	1	Mackerel	Mackerel	NNP
6745	709	2	.	.	.
6745	710	1	This	this	DT
6745	710	2	fish	fish	NN
6745	710	3	is	be	VBZ
6745	710	4	nutritious	nutritious	JJ
6745	710	5	and	and	CC
6745	710	6	cheap	cheap	JJ
6745	710	7	.	.	.
6745	711	1	It	-PRON-	PRP
6745	711	2	is	be	VBZ
6745	711	3	in	in	IN
6745	711	4	the	the	DT
6745	711	5	market	market	NN
6745	711	6	through	through	IN
6745	711	7	the	the	DT
6745	711	8	spring	spring	NN
6745	711	9	and	and	CC
6745	711	10	summer	summer	NN
6745	711	11	,	,	,
6745	711	12	and	and	CC
6745	711	13	averages	average	NNS
6745	711	14	in	in	IN
6745	711	15	weight	weight	NN
6745	711	16	between	between	IN
6745	711	17	one	one	CD
6745	711	18	and	and	CC
6745	711	19	two	two	CD
6745	711	20	pounds	pound	NNS
6745	711	21	.	.	.
6745	712	1	Spanish	Spanish	NNP
6745	712	2	Mackerel	Mackerel	NNP
6745	712	3	.	.	.
6745	713	1	These	these	DT
6745	713	2	are	be	VBP
6745	713	3	larger	large	JJR
6745	713	4	than	than	IN
6745	713	5	the	the	DT
6745	713	6	common	common	JJ
6745	713	7	mackerel	mackerel	NN
6745	713	8	,	,	,
6745	713	9	and	and	CC
6745	713	10	have	have	VBP
6745	713	11	rows	row	NNS
6745	713	12	of	of	IN
6745	713	13	yellow	yellow	JJ
6745	713	14	spots	spot	NNS
6745	713	15	,	,	,
6745	713	16	instead	instead	RB
6745	713	17	of	of	IN
6745	713	18	the	the	DT
6745	713	19	dark	dark	JJ
6745	713	20	lines	line	NNS
6745	713	21	on	on	IN
6745	713	22	the	the	DT
6745	713	23	sides	side	NNS
6745	713	24	.	.	.
6745	714	1	They	-PRON-	PRP
6745	714	2	are	be	VBP
6745	714	3	in	in	IN
6745	714	4	season	season	NN
6745	714	5	from	from	IN
6745	714	6	June	June	NNP
6745	714	7	to	to	IN
6745	714	8	October	October	NNP
6745	714	9	,	,	,
6745	714	10	and	and	CC
6745	714	11	generally	generally	RB
6745	714	12	bring	bring	VBP
6745	714	13	a	a	DT
6745	714	14	high	high	JJ
6745	714	15	price	price	NN
6745	714	16	.	.	.
6745	715	1	Eels	eel	NNS
6745	715	2	.	.	.
6745	716	1	These	these	DT
6745	716	2	are	be	VBP
6745	716	3	sold	sell	VBN
6745	716	4	skinned	skin	VBN
6745	716	5	;	;	:
6745	716	6	are	be	VBP
6745	716	7	always	always	RB
6745	716	8	in	in	IN
6745	716	9	season	season	NN
6745	716	10	,	,	,
6745	716	11	but	but	CC
6745	716	12	best	good	JJS
6745	716	13	from	from	IN
6745	716	14	April	April	NNP
6745	716	15	to	to	IN
6745	716	16	November	November	NNP
6745	716	17	.	.	.
6745	717	1	Lobsters	lobster	NNS
6745	717	2	.	.	.
6745	718	1	This	this	DT
6745	718	2	shell	shell	NN
6745	718	3	-	-	HYPH
6745	718	4	fish	fish	NN
6745	718	5	is	be	VBZ
6745	718	6	in	in	IN
6745	718	7	the	the	DT
6745	718	8	market	market	NN
6745	718	9	all	all	PDT
6745	718	10	the	the	DT
6745	718	11	year	year	NN
6745	718	12	,	,	,
6745	718	13	but	but	CC
6745	718	14	is	be	VBZ
6745	718	15	best	good	JJS
6745	718	16	in	in	IN
6745	718	17	May	May	NNP
6745	718	18	and	and	CC
6745	718	19	June	June	NNP
6745	718	20	.	.	.
6745	719	1	If	if	IN
6745	719	2	the	the	DT
6745	719	3	tail	tail	NN
6745	719	4	,	,	,
6745	719	5	when	when	WRB
6745	719	6	straightened	straighten	VBN
6745	719	7	,	,	,
6745	719	8	springs	spring	NNS
6745	719	9	back	back	RB
6745	719	10	into	into	IN
6745	719	11	position	position	NN
6745	719	12	,	,	,
6745	719	13	it	-PRON-	PRP
6745	719	14	indicates	indicate	VBZ
6745	719	15	that	that	IN
6745	719	16	the	the	DT
6745	719	17	fish	fish	NN
6745	719	18	is	be	VBZ
6745	719	19	fresh	fresh	JJ
6745	719	20	.	.	.
6745	720	1	The	the	DT
6745	720	2	time	time	NN
6745	720	3	of	of	IN
6745	720	4	boiling	boil	VBG
6745	720	5	live	live	JJ
6745	720	6	lobsters	lobster	NNS
6745	720	7	depends	depend	VBZ
6745	720	8	upon	upon	IN
6745	720	9	the	the	DT
6745	720	10	size	size	NN
6745	720	11	.	.	.
6745	721	1	If	if	IN
6745	721	2	boiled	boil	VBN
6745	721	3	too	too	RB
6745	721	4	much	much	RB
6745	721	5	they	-PRON-	PRP
6745	721	6	will	will	MD
6745	721	7	be	be	VB
6745	721	8	tough	tough	JJ
6745	721	9	and	and	CC
6745	721	10	dry	dry	JJ
6745	721	11	.	.	.
6745	722	1	They	-PRON-	PRP
6745	722	2	are	be	VBP
6745	722	3	generally	generally	RB
6745	722	4	boiled	boil	VBN
6745	722	5	by	by	IN
6745	722	6	the	the	DT
6745	722	7	fishermen	fisherman	NNS
6745	722	8	.	.	.
6745	723	1	This	this	DT
6745	723	2	is	be	VBZ
6745	723	3	certainly	certainly	RB
6745	723	4	the	the	DT
6745	723	5	best	good	JJS
6745	723	6	plan	plan	NN
6745	723	7	,	,	,
6745	723	8	as	as	IN
6745	723	9	these	these	DT
6745	723	10	people	people	NNS
6745	723	11	know	know	VBP
6745	723	12	from	from	IN
6745	723	13	practice	practice	NN
6745	723	14	,	,	,
6745	723	15	just	just	RB
6745	723	16	how	how	WRB
6745	723	17	long	long	JJ
6745	723	18	to	to	TO
6745	723	19	cook	cook	VB
6745	723	20	them	-PRON-	PRP
6745	723	21	.	.	.
6745	724	1	Besides	besides	RB
6745	724	2	,	,	,
6745	724	3	as	as	IN
6745	724	4	the	the	DT
6745	724	5	lobsters	lobster	NNS
6745	724	6	must	must	MD
6745	724	7	be	be	VB
6745	724	8	alive	alive	JJ
6745	724	9	when	when	WRB
6745	724	10	put	put	VBN
6745	724	11	into	into	IN
6745	724	12	the	the	DT
6745	724	13	pot	pot	NN
6745	724	14	,	,	,
6745	724	15	they	-PRON-	PRP
6745	724	16	are	be	VBP
6745	724	17	ugly	ugly	JJ
6745	724	18	things	thing	NNS
6745	724	19	to	to	TO
6745	724	20	handle	handle	VB
6745	724	21	.	.	.
6745	725	1	The	the	DT
6745	725	2	medium	medium	NN
6745	725	3	-	-	HYPH
6745	725	4	sized	sized	JJ
6745	725	5	are	be	VBP
6745	725	6	the	the	DT
6745	725	7	tenderest	tenderest	NN
6745	725	8	and	and	CC
6745	725	9	sweetest	sweetest	NN
6745	725	10	.	.	.
6745	726	1	A	a	DT
6745	726	2	good	good	JJ
6745	726	3	one	one	NN
6745	726	4	will	will	MD
6745	726	5	be	be	VB
6745	726	6	heavy	heavy	JJ
6745	726	7	for	for	IN
6745	726	8	its	-PRON-	PRP$
6745	726	9	size	size	NN
6745	726	10	.	.	.
6745	727	1	In	in	IN
6745	727	2	the	the	DT
6745	727	3	parts	part	NNS
6745	727	4	of	of	IN
6745	727	5	the	the	DT
6745	727	6	country	country	NN
6745	727	7	where	where	WRB
6745	727	8	fresh	fresh	JJ
6745	727	9	lobsters	lobster	NNS
6745	727	10	can	can	MD
6745	727	11	not	not	RB
6745	727	12	be	be	VB
6745	727	13	obtained	obtain	VBN
6745	727	14	,	,	,
6745	727	15	the	the	DT
6745	727	16	canned	canned	JJ
6745	727	17	will	will	MD
6745	727	18	be	be	VB
6745	727	19	found	find	VBN
6745	727	20	convenient	convenient	JJ
6745	727	21	for	for	IN
6745	727	22	making	make	VBG
6745	727	23	salads	salad	NNS
6745	727	24	,	,	,
6745	727	25	soups	soup	NNS
6745	727	26	,	,	,
6745	727	27	stews	stew	NNS
6745	727	28	,	,	,
6745	727	29	etc	etc	FW
6745	727	30	.	.	.
6745	728	1	Hard	hard	JJ
6745	728	2	-	-	HYPH
6745	728	3	Shell	Shell	NNP
6745	728	4	Crabs	Crabs	NNP
6745	728	5	.	.	.
6745	729	1	These	these	DT
6745	729	2	are	be	VBP
6745	729	3	in	in	IN
6745	729	4	the	the	DT
6745	729	5	market	market	NN
6745	729	6	all	all	PDT
6745	729	7	the	the	DT
6745	729	8	year	year	NN
6745	729	9	.	.	.
6745	730	1	They	-PRON-	PRP
6745	730	2	are	be	VBP
6745	730	3	sold	sell	VBN
6745	730	4	alive	alive	JJ
6745	730	5	and	and	CC
6745	730	6	,	,	,
6745	730	7	also	also	RB
6745	730	8	,	,	,
6745	730	9	like	like	IN
6745	730	10	the	the	DT
6745	730	11	lobster	lobster	NN
6745	730	12	,	,	,
6745	730	13	boiled	boil	VBD
6745	730	14	.	.	.
6745	731	1	Near	near	IN
6745	731	2	the	the	DT
6745	731	3	coast	coast	NN
6745	731	4	of	of	IN
6745	731	5	the	the	DT
6745	731	6	Southern	southern	JJ
6745	731	7	and	and	CC
6745	731	8	Middle	Middle	NNP
6745	731	9	States	States	NNPS
6745	731	10	they	-PRON-	PRP
6745	731	11	are	be	VBP
6745	731	12	plenty	plenty	JJ
6745	731	13	and	and	CC
6745	731	14	cheap	cheap	JJ
6745	731	15	,	,	,
6745	731	16	but	but	CC
6745	731	17	in	in	IN
6745	731	18	the	the	DT
6745	731	19	interior	interior	NN
6745	731	20	and	and	CC
6745	731	21	in	in	IN
6745	731	22	the	the	DT
6745	731	23	Eastern	Eastern	NNP
6745	731	24	States	States	NNPS
6745	731	25	they	-PRON-	PRP
6745	731	26	are	be	VBP
6745	731	27	quite	quite	RB
6745	731	28	expensive	expensive	JJ
6745	731	29	.	.	.
6745	732	1	They	-PRON-	PRP
6745	732	2	are	be	VBP
6745	732	3	not	not	RB
6745	732	4	used	use	VBN
6745	732	5	as	as	RB
6745	732	6	much	much	JJ
6745	732	7	as	as	IN
6745	732	8	the	the	DT
6745	732	9	lobster	lobster	NN
6745	732	10	,	,	,
6745	732	11	because	because	IN
6745	732	12	it	-PRON-	PRP
6745	732	13	is	be	VBZ
6745	732	14	a	a	DT
6745	732	15	great	great	JJ
6745	732	16	deal	deal	NN
6745	732	17	of	of	IN
6745	732	18	trouble	trouble	NN
6745	732	19	to	to	TO
6745	732	20	take	take	VB
6745	732	21	the	the	DT
6745	732	22	meat	meat	NN
6745	732	23	from	from	IN
6745	732	24	the	the	DT
6745	732	25	shell	shell	NN
6745	732	26	.	.	.
6745	733	1	Soft	soft	JJ
6745	733	2	-	-	HYPH
6745	733	3	Shell	Shell	NNP
6745	733	4	Crabs	Crabs	NNP
6745	733	5	.	.	.
6745	734	1	As	as	IN
6745	734	2	the	the	DT
6745	734	3	crab	crab	NN
6745	734	4	grows	grow	VBZ
6745	734	5	,	,	,
6745	734	6	a	a	DT
6745	734	7	new	new	JJ
6745	734	8	,	,	,
6745	734	9	soft	soft	JJ
6745	734	10	shell	shell	NN
6745	734	11	forms	form	NNS
6745	734	12	,	,	,
6745	734	13	and	and	CC
6745	734	14	the	the	DT
6745	734	15	old	old	JJ
6745	734	16	,	,	,
6745	734	17	hard	hard	JJ
6745	734	18	one	one	CD
6745	734	19	is	be	VBZ
6745	734	20	shed	shed	VBN
6745	734	21	.	.	.
6745	735	1	Thus	thus	RB
6745	735	2	comes	come	VBZ
6745	735	3	the	the	DT
6745	735	4	soft	soft	RB
6745	735	5	-	-	HYPH
6745	735	6	shelled	shell	VBN
6745	735	7	crab	crab	NN
6745	735	8	.	.	.
6745	736	1	In	in	IN
6745	736	2	about	about	RB
6745	736	3	three	three	CD
6745	736	4	days	day	NNS
6745	736	5	the	the	DT
6745	736	6	shell	shell	NN
6745	736	7	begins	begin	VBZ
6745	736	8	to	to	TO
6745	736	9	harden	harden	VB
6745	736	10	again	again	RB
6745	736	11	.	.	.
6745	737	1	In	in	IN
6745	737	2	Maryland	Maryland	NNP
6745	737	3	there	there	EX
6745	737	4	are	be	VBP
6745	737	5	ponds	pond	NNS
6745	737	6	for	for	IN
6745	737	7	raising	raise	VBG
6745	737	8	these	these	DT
6745	737	9	crabs	crab	NNS
6745	737	10	,	,	,
6745	737	11	so	so	IN
6745	737	12	that	that	IN
6745	737	13	now	now	RB
6745	737	14	the	the	DT
6745	737	15	supply	supply	NN
6745	737	16	is	be	VBZ
6745	737	17	surer	sure	JJR
6745	737	18	than	than	IN
6745	737	19	in	in	IN
6745	737	20	former	former	JJ
6745	737	21	years	year	NNS
6745	737	22	.	.	.
6745	738	1	Crabs	crab	NNS
6745	738	2	are	be	VBP
6745	738	3	a	a	DT
6745	738	4	great	great	JJ
6745	738	5	luxury	luxury	NN
6745	738	6	,	,	,
6745	738	7	and	and	CC
6745	738	8	very	very	RB
6745	738	9	expensive	expensive	JJ
6745	738	10	.	.	.
6745	739	1	In	in	IN
6745	739	2	the	the	DT
6745	739	3	Eastern	Eastern	NNP
6745	739	4	States	States	NNPS
6745	739	5	they	-PRON-	PRP
6745	739	6	are	be	VBP
6745	739	7	found	find	VBN
6745	739	8	only	only	RB
6745	739	9	in	in	IN
6745	739	10	warm	warm	JJ
6745	739	11	weather	weather	NN
6745	739	12	.	.	.
6745	740	1	They	-PRON-	PRP
6745	740	2	must	must	MD
6745	740	3	always	always	RB
6745	740	4	be	be	VB
6745	740	5	cooked	cook	VBN
6745	740	6	while	while	IN
6745	740	7	alive	alive	JJ
6745	740	8	.	.	.
6745	741	1	Frying	fry	VBG
6745	741	2	and	and	CC
6745	741	3	broiling	broiling	NN
6745	741	4	are	be	VBP
6745	741	5	the	the	DT
6745	741	6	modes	mode	NNS
6745	741	7	of	of	IN
6745	741	8	preparing	prepare	VBG
6745	741	9	.	.	.
6745	742	1	Shrimp	Shrimp	NNP
6745	742	2	.	.	.
6745	743	1	These	these	DT
6745	743	2	are	be	VBP
6745	743	3	found	find	VBN
6745	743	4	on	on	IN
6745	743	5	the	the	DT
6745	743	6	Southern	southern	JJ
6745	743	7	coasts	coast	NNS
6745	743	8	;	;	:
6745	743	9	are	be	VBP
6745	743	10	much	much	RB
6745	743	11	the	the	DT
6745	743	12	shape	shape	NN
6745	743	13	of	of	IN
6745	743	14	a	a	DT
6745	743	15	lobster	lobster	NN
6745	743	16	,	,	,
6745	743	17	but	but	CC
6745	743	18	very	very	RB
6745	743	19	small	small	JJ
6745	743	20	.	.	.
6745	744	1	They	-PRON-	PRP
6745	744	2	are	be	VBP
6745	744	3	used	use	VBN
6745	744	4	mostly	mostly	RB
6745	744	5	for	for	IN
6745	744	6	sauces	sauce	NNS
6745	744	7	to	to	TO
6745	744	8	serve	serve	VB
6745	744	9	with	with	IN
6745	744	10	fish	fish	NN
6745	744	11	.	.	.
6745	745	1	Their	-PRON-	PRP$
6745	745	2	season	season	NN
6745	745	3	is	be	VBZ
6745	745	4	through	through	IN
6745	745	5	the	the	DT
6745	745	6	spring	spring	NN
6745	745	7	,	,	,
6745	745	8	summer	summer	NN
6745	745	9	and	and	CC
6745	745	10	fall	fall	VB
6745	745	11	.	.	.
6745	746	1	There	there	EX
6745	746	2	is	be	VBZ
6745	746	3	a	a	DT
6745	746	4	larger	large	JJR
6745	746	5	kind	kind	NN
6745	746	6	called	call	VBN
6745	746	7	big	big	JJ
6745	746	8	shrimp	shrimp	NN
6745	746	9	or	or	CC
6745	746	10	prawns	prawn	NNS
6745	746	11	,	,	,
6745	746	12	sold	sell	VBD
6745	746	13	boiled	boil	VBN
6745	746	14	in	in	IN
6745	746	15	the	the	DT
6745	746	16	Southern	southern	JJ
6745	746	17	markets	market	NNS
6745	746	18	.	.	.
6745	747	1	These	these	DT
6745	747	2	are	be	VBP
6745	747	3	good	good	JJ
6745	747	4	for	for	IN
6745	747	5	sauces	sauce	NNS
6745	747	6	or	or	CC
6745	747	7	stews	stew	NNS
6745	747	8	,	,	,
6745	747	9	and	and	CC
6745	747	10	,	,	,
6745	747	11	in	in	IN
6745	747	12	fact	fact	NN
6745	747	13	,	,	,
6745	747	14	can	can	MD
6745	747	15	be	be	VB
6745	747	16	used	use	VBN
6745	747	17	,	,	,
6745	747	18	in	in	IN
6745	747	19	most	most	JJS
6745	747	20	cases	case	NNS
6745	747	21	,	,	,
6745	747	22	the	the	DT
6745	747	23	same	same	JJ
6745	747	24	as	as	IN
6745	747	25	lobster	lobster	NN
6745	747	26	.	.	.
6745	748	1	But	but	CC
6745	748	2	few	few	JJ
6745	748	3	shrimp	shrimp	NN
6745	748	4	are	be	VBP
6745	748	5	found	find	VBN
6745	748	6	in	in	IN
6745	748	7	the	the	DT
6745	748	8	Eastern	eastern	JJ
6745	748	9	or	or	CC
6745	748	10	Western	western	JJ
6745	748	11	markets	market	NNS
6745	748	12	.	.	.
6745	749	1	The	the	DT
6745	749	2	canned	can	VBN
6745	749	3	goods	good	NNS
6745	749	4	are	be	VBP
6745	749	5	,	,	,
6745	749	6	however	however	RB
6745	749	7	,	,	,
6745	749	8	convenient	convenient	JJ
6745	749	9	and	and	CC
6745	749	10	nice	nice	JJ
6745	749	11	for	for	IN
6745	749	12	sauces	sauce	NNS
6745	749	13	.	.	.
6745	750	1	Terrapin	Terrapin	NNP
6745	750	2	.	.	.
6745	751	1	This	this	DT
6745	751	2	shell	shell	NN
6745	751	3	-	-	HYPH
6745	751	4	fish	fish	NN
6745	751	5	comes	come	VBZ
6745	751	6	from	from	IN
6745	751	7	the	the	DT
6745	751	8	South	South	NNP
6745	751	9	,	,	,
6745	751	10	Baltimore	Baltimore	NNP
6745	751	11	being	be	VBG
6745	751	12	the	the	DT
6745	751	13	great	great	JJ
6745	751	14	terrapin	terrapin	JJ
6745	751	15	market	market	NN
6745	751	16	.	.	.
6745	752	1	It	-PRON-	PRP
6745	752	2	belongs	belong	VBZ
6745	752	3	to	to	IN
6745	752	4	the	the	DT
6745	752	5	turtle	turtle	NN
6745	752	6	family	family	NN
6745	752	7	.	.	.
6745	753	1	It	-PRON-	PRP
6745	753	2	is	be	VBZ
6745	753	3	always	always	RB
6745	753	4	sold	sell	VBN
6745	753	5	alive	alive	JJ
6745	753	6	,	,	,
6745	753	7	and	and	CC
6745	753	8	is	be	VBZ
6745	753	9	a	a	DT
6745	753	10	very	very	RB
6745	753	11	expensive	expensive	JJ
6745	753	12	fish	fish	NN
6745	753	13	,	,	,
6745	753	14	the	the	DT
6745	753	15	diamond	diamond	NN
6745	753	16	backs	back	VBZ
6745	753	17	costing	cost	VBG
6745	753	18	from	from	IN
6745	753	19	one	one	CD
6745	753	20	to	to	IN
6745	753	21	two	two	CD
6745	753	22	dollars	dollar	NNS
6745	753	23	apiece	apiece	RB
6745	753	24	.	.	.
6745	754	1	Three	three	CD
6745	754	2	varieties	variety	NNS
6745	754	3	are	be	VBP
6745	754	4	found	find	VBN
6745	754	5	in	in	IN
6745	754	6	the	the	DT
6745	754	7	market	market	NN
6745	754	8	,	,	,
6745	754	9	the	the	DT
6745	754	10	diamond	diamond	NN
6745	754	11	backs	back	VBZ
6745	754	12	,	,	,
6745	754	13	little	little	JJ
6745	754	14	bulls	bull	NNS
6745	754	15	and	and	CC
6745	754	16	red	red	JJ
6745	754	17	fenders	fender	NNS
6745	754	18	.	.	.
6745	755	1	The	the	DT
6745	755	2	first	first	JJ
6745	755	3	named	name	VBN
6745	755	4	are	be	VBP
6745	755	5	considered	consider	VBN
6745	755	6	marketable	marketable	JJ
6745	755	7	when	when	WRB
6745	755	8	they	-PRON-	PRP
6745	755	9	measure	measure	VBP
6745	755	10	six	six	CD
6745	755	11	inches	inch	NNS
6745	755	12	across	across	IN
6745	755	13	the	the	DT
6745	755	14	back	back	NN
6745	755	15	.	.	.
6745	756	1	They	-PRON-	PRP
6745	756	2	are	be	VBP
6745	756	3	then	then	RB
6745	756	4	about	about	IN
6745	756	5	three	three	CD
6745	756	6	years	year	NNS
6745	756	7	old	old	JJ
6745	756	8	.	.	.
6745	757	1	The	the	DT
6745	757	2	little	little	JJ
6745	757	3	bulls	bull	NNS
6745	757	4	,	,	,
6745	757	5	or	or	CC
6745	757	6	male	male	JJ
6745	757	7	fish	fish	NN
6745	757	8	,	,	,
6745	757	9	hardly	hardly	RB
6745	757	10	ever	ever	RB
6745	757	11	measure	measure	VBP
6745	757	12	more	more	JJR
6745	757	13	than	than	IN
6745	757	14	five	five	CD
6745	757	15	inches	inch	NNS
6745	757	16	across	across	IN
6745	757	17	the	the	DT
6745	757	18	back	back	NN
6745	757	19	.	.	.
6745	758	1	They	-PRON-	PRP
6745	758	2	are	be	VBP
6745	758	3	cheaper	cheap	JJR
6745	758	4	than	than	IN
6745	758	5	diamond	diamond	NN
6745	758	6	backs	back	NNS
6745	758	7	,	,	,
6745	758	8	but	but	CC
6745	758	9	not	not	RB
6745	758	10	so	so	RB
6745	758	11	well	well	RB
6745	758	12	flavored	flavor	VBN
6745	758	13	.	.	.
6745	759	1	The	the	DT
6745	759	2	red	red	JJ
6745	759	3	fenders	fender	NNS
6745	759	4	grow	grow	VBP
6745	759	5	larger	large	JJR
6745	759	6	than	than	IN
6745	759	7	the	the	DT
6745	759	8	others	other	NNS
6745	759	9	,	,	,
6745	759	10	and	and	CC
6745	759	11	are	be	VBP
6745	759	12	much	much	RB
6745	759	13	cheaper	cheap	JJR
6745	759	14	,	,	,
6745	759	15	but	but	CC
6745	759	16	their	-PRON-	PRP$
6745	759	17	meat	meat	NN
6745	759	18	is	be	VBZ
6745	759	19	coarse	coarse	JJ
6745	759	20	and	and	CC
6745	759	21	of	of	IN
6745	759	22	an	an	DT
6745	759	23	inferior	inferior	JJ
6745	759	24	flavor	flavor	NN
6745	759	25	.	.	.
6745	760	1	Terrapin	Terrapin	NNP
6745	760	2	are	be	VBP
6745	760	3	in	in	IN
6745	760	4	the	the	DT
6745	760	5	market	market	NN
6745	760	6	all	all	PDT
6745	760	7	the	the	DT
6745	760	8	year	year	NN
6745	760	9	,	,	,
6745	760	10	but	but	CC
6745	760	11	the	the	DT
6745	760	12	best	good	JJS
6745	760	13	time	time	NN
6745	760	14	to	to	TO
6745	760	15	buy	buy	VB
6745	760	16	them	-PRON-	PRP
6745	760	17	is	be	VBZ
6745	760	18	from	from	IN
6745	760	19	November	November	NNP
6745	760	20	to	to	IN
6745	760	21	February	February	NNP
6745	760	22	.	.	.
6745	761	1	Oysters	oyster	NNS
6745	761	2	.	.	.
6745	762	1	No	no	DT
6745	762	2	other	other	JJ
6745	762	3	shell	shell	NN
6745	762	4	-	-	HYPH
6745	762	5	fish	fish	NN
6745	762	6	is	be	VBZ
6745	762	7	as	as	RB
6745	762	8	highly	highly	RB
6745	762	9	prized	prize	VBN
6745	762	10	as	as	IN
6745	762	11	this	this	DT
6745	762	12	.	.	.
6745	763	1	The	the	DT
6745	763	2	oyster	oyster	NN
6745	763	3	usually	usually	RB
6745	763	4	takes	take	VBZ
6745	763	5	the	the	DT
6745	763	6	name	name	NN
6745	763	7	of	of	IN
6745	763	8	the	the	DT
6745	763	9	place	place	NN
6745	763	10	where	where	WRB
6745	763	11	it	-PRON-	PRP
6745	763	12	is	be	VBZ
6745	763	13	grown	grow	VBN
6745	763	14	,	,	,
6745	763	15	because	because	IN
6745	763	16	the	the	DT
6745	763	17	quality	quality	NN
6745	763	18	and	and	CC
6745	763	19	flavor	flavor	NN
6745	763	20	depend	depend	VBP
6745	763	21	very	very	RB
6745	763	22	much	much	RB
6745	763	23	upon	upon	IN
6745	763	24	the	the	DT
6745	763	25	feeding	feeding	NN
6745	763	26	grounds	ground	NNS
6745	763	27	.	.	.
6745	764	1	The	the	DT
6745	764	2	Blue	Blue	NNP
6745	764	3	-	-	HYPH
6745	764	4	point	point	NN
6745	764	5	,	,	,
6745	764	6	a	a	DT
6745	764	7	small	small	JJ
6745	764	8	,	,	,
6745	764	9	round	round	JJ
6745	764	10	oyster	oyster	NN
6745	764	11	from	from	IN
6745	764	12	Long	Long	NNP
6745	764	13	Island	Island	NNP
6745	764	14	,	,	,
6745	764	15	is	be	VBZ
6745	764	16	considered	consider	VBN
6745	764	17	the	the	DT
6745	764	18	finest	fine	JJS
6745	764	19	in	in	IN
6745	764	20	the	the	DT
6745	764	21	market	market	NN
6745	764	22	,	,	,
6745	764	23	and	and	CC
6745	764	24	it	-PRON-	PRP
6745	764	25	costs	cost	VBZ
6745	764	26	about	about	RB
6745	764	27	twice	twice	PDT
6745	764	28	as	as	RB
6745	764	29	much	much	JJ
6745	764	30	as	as	IN
6745	764	31	the	the	DT
6745	764	32	common	common	JJ
6745	764	33	oyster	oyster	NN
6745	764	34	.	.	.
6745	765	1	Next	next	RB
6745	765	2	comes	come	VBZ
6745	765	3	the	the	DT
6745	765	4	Wareham	Wareham	NNP
6745	765	5	,	,	,
6745	765	6	thought	think	VBN
6745	765	7	by	by	IN
6745	765	8	many	many	JJ
6745	765	9	quite	quite	RB
6745	765	10	equal	equal	JJ
6745	765	11	to	to	IN
6745	765	12	the	the	DT
6745	765	13	Blue	blue	JJ
6745	765	14	-	-	HYPH
6745	765	15	point	point	NN
6745	765	16	.	.	.
6745	766	1	It	-PRON-	PRP
6745	766	2	is	be	VBZ
6745	766	3	a	a	DT
6745	766	4	salt	salt	NN
6745	766	5	water	water	NN
6745	766	6	oyster	oyster	NN
6745	766	7	,	,	,
6745	766	8	and	and	CC
6745	766	9	is	be	VBZ
6745	766	10	,	,	,
6745	766	11	therefore	therefore	RB
6745	766	12	,	,	,
6745	766	13	particularly	particularly	RB
6745	766	14	good	good	JJ
6745	766	15	for	for	IN
6745	766	16	serving	serve	VBG
6745	766	17	raw	raw	NN
6745	766	18	.	.	.
6745	767	1	The	the	DT
6745	767	2	Providence	Providence	NNP
6745	767	3	River	River	NNP
6745	767	4	oyster	oyster	NN
6745	767	5	is	be	VBZ
6745	767	6	large	large	JJ
6745	767	7	and	and	CC
6745	767	8	well	well	RB
6745	767	9	flavored	flavor	VBN
6745	767	10	,	,	,
6745	767	11	yet	yet	CC
6745	767	12	costs	cost	VBZ
6745	767	13	only	only	RB
6745	767	14	about	about	IN
6745	767	15	half	half	NN
6745	767	16	as	as	RB
6745	767	17	much	much	JJ
6745	767	18	as	as	IN
6745	767	19	the	the	DT
6745	767	20	Blue	Blue	NNP
6745	767	21	-	-	HYPH
6745	767	22	point	point	NN
6745	767	23	.	.	.
6745	768	1	The	the	DT
6745	768	2	very	very	RB
6745	768	3	large	large	JJ
6745	768	4	ones	one	NNS
6745	768	5	,	,	,
6745	768	6	however	however	RB
6745	768	7	,	,	,
6745	768	8	sell	sell	VBP
6745	768	9	at	at	IN
6745	768	10	the	the	DT
6745	768	11	same	same	JJ
6745	768	12	price	price	NN
6745	768	13	.	.	.
6745	769	1	Oysters	oyster	NNS
6745	769	2	are	be	VBP
6745	769	3	found	find	VBN
6745	769	4	all	all	RB
6745	769	5	along	along	RB
6745	769	6	;	;	:
6745	769	7	the	the	DT
6745	769	8	coast	coast	NN
6745	769	9	from	from	IN
6745	769	10	Massachusetts	Massachusetts	NNP
6745	769	11	to	to	IN
6745	769	12	the	the	DT
6745	769	13	Gulf	Gulf	NNP
6745	769	14	of	of	IN
6745	769	15	Mexico	Mexico	NNP
6745	769	16	.	.	.
6745	770	1	Those	those	DT
6745	770	2	taken	take	VBN
6745	770	3	from	from	IN
6745	770	4	the	the	DT
6745	770	5	cool	cool	JJ
6745	770	6	Northern	northern	JJ
6745	770	7	waters	water	NNS
6745	770	8	are	be	VBP
6745	770	9	the	the	DT
6745	770	10	best	good	JJS
6745	770	11	.	.	.
6745	771	1	The	the	DT
6745	771	2	sooner	soon	RBR
6745	771	3	this	this	DT
6745	771	4	shell	shell	NN
6745	771	5	-	-	HYPH
6745	771	6	fish	fish	NN
6745	771	7	is	be	VBZ
6745	771	8	used	use	VBN
6745	771	9	after	after	IN
6745	771	10	being	be	VBG
6745	771	11	opened	open	VBN
6745	771	12	,	,	,
6745	771	13	the	the	DT
6745	771	14	better	well	JJR
6745	771	15	.	.	.
6745	772	1	In	in	IN
6745	772	2	the	the	DT
6745	772	3	months	month	NNS
6745	772	4	of	of	IN
6745	772	5	May	May	NNP
6745	772	6	,	,	,
6745	772	7	June	June	NNP
6745	772	8	,	,	,
6745	772	9	July	July	NNP
6745	772	10	and	and	CC
6745	772	11	August	August	NNP
6745	772	12	,	,	,
6745	772	13	the	the	DT
6745	772	14	oyster	oyster	NN
6745	772	15	becomes	become	VBZ
6745	772	16	soft	soft	JJ
6745	772	17	and	and	CC
6745	772	18	milky	milky	JJ
6745	772	19	.	.	.
6745	773	1	It	-PRON-	PRP
6745	773	2	is	be	VBZ
6745	773	3	not	not	RB
6745	773	4	then	then	RB
6745	773	5	very	very	RB
6745	773	6	healthful	healthful	JJ
6745	773	7	or	or	CC
6745	773	8	well	well	RB
6745	773	9	flavored	flavor	VBN
6745	773	10	.	.	.
6745	774	1	The	the	DT
6745	774	2	common	common	JJ
6745	774	3	-	-	HYPH
6745	774	4	sized	sized	JJ
6745	774	5	oysters	oyster	NNS
6745	774	6	are	be	VBP
6745	774	7	good	good	JJ
6745	774	8	for	for	IN
6745	774	9	all	all	DT
6745	774	10	purposes	purpose	NNS
6745	774	11	of	of	IN
6745	774	12	cooking	cooking	NN
6745	774	13	except	except	IN
6745	774	14	broiling	broil	VBG
6745	774	15	and	and	CC
6745	774	16	frying	frying	NN
6745	774	17	,	,	,
6745	774	18	when	when	WRB
6745	774	19	the	the	DT
6745	774	20	large	large	JJ
6745	774	21	are	be	VBP
6745	774	22	preferable	preferable	JJ
6745	774	23	.	.	.
6745	775	1	The	the	DT
6745	775	2	very	very	RB
6745	775	3	large	large	JJ
6745	775	4	ones	one	NNS
6745	775	5	are	be	VBP
6745	775	6	not	not	RB
6745	775	7	served	serve	VBN
6745	775	8	as	as	RB
6745	775	9	frequently	frequently	RB
6745	775	10	on	on	IN
6745	775	11	the	the	DT
6745	775	12	half	half	NN
6745	775	13	shell	shell	NN
6745	775	14	as	as	IN
6745	775	15	in	in	IN
6745	775	16	former	former	JJ
6745	775	17	years	year	NNS
6745	775	18	,	,	,
6745	775	19	the	the	DT
6745	775	20	Blue	blue	JJ
6745	775	21	-	-	HYPH
6745	775	22	point	point	NN
6745	775	23	,	,	,
6745	775	24	or	or	CC
6745	775	25	the	the	DT
6745	775	26	small	small	JJ
6745	775	27	Wareham	Wareham	NNP
6745	775	28	,	,	,
6745	775	29	having	have	VBG
6745	775	30	supplanted	supplant	VBN
6745	775	31	them	-PRON-	PRP
6745	775	32	.	.	.
6745	776	1	Clams	clam	NNS
6745	776	2	.	.	.
6745	777	1	There	there	EX
6745	777	2	are	be	VBP
6745	777	3	two	two	CD
6745	777	4	kinds	kind	NNS
6745	777	5	of	of	IN
6745	777	6	this	this	DT
6745	777	7	shell	shell	NN
6745	777	8	-	-	HYPH
6745	777	9	fish	fish	NN
6745	777	10	,	,	,
6745	777	11	the	the	DT
6745	777	12	common	common	JJ
6745	777	13	thin	thin	JJ
6745	777	14	-	-	HYPH
6745	777	15	shelled	shelled	JJ
6745	777	16	clam	clam	NN
6745	777	17	and	and	CC
6745	777	18	the	the	DT
6745	777	19	quahaug	quahaug	NN
6745	777	20	.	.	.
6745	778	1	The	the	DT
6745	778	2	first	first	JJ
6745	778	3	is	be	VBZ
6745	778	4	the	the	DT
6745	778	5	most	most	RBS
6745	778	6	abundant	abundant	JJ
6745	778	7	.	.	.
6745	779	1	It	-PRON-	PRP
6745	779	2	is	be	VBZ
6745	779	3	sold	sell	VBN
6745	779	4	by	by	IN
6745	779	5	the	the	DT
6745	779	6	peck	peck	NN
6745	779	7	or	or	CC
6745	779	8	bushel	bushel	NN
6745	779	9	in	in	IN
6745	779	10	the	the	DT
6745	779	11	shell	shell	NN
6745	779	12	,	,	,
6745	779	13	or	or	CC
6745	779	14	by	by	IN
6745	779	15	the	the	DT
6745	779	16	quart	quart	NN
6745	779	17	when	when	WRB
6745	779	18	shelled	shell	VBN
6745	779	19	.	.	.
6745	780	1	Clams	clam	NNS
6745	780	2	are	be	VBP
6745	780	3	in	in	IN
6745	780	4	season	season	NN
6745	780	5	all	all	PDT
6745	780	6	the	the	DT
6745	780	7	year	year	NN
6745	780	8	,	,	,
6745	780	9	but	but	CC
6745	780	10	in	in	IN
6745	780	11	summer	summer	NN
6745	780	12	a	a	DT
6745	780	13	black	black	JJ
6745	780	14	substance	substance	NN
6745	780	15	is	be	VBZ
6745	780	16	found	find	VBN
6745	780	17	in	in	IN
6745	780	18	the	the	DT
6745	780	19	body	body	NN
6745	780	20	,	,	,
6745	780	21	which	which	WDT
6745	780	22	must	must	MD
6745	780	23	be	be	VB
6745	780	24	pressed	press	VBN
6745	780	25	from	from	IN
6745	780	26	it	-PRON-	PRP
6745	780	27	before	before	IN
6745	780	28	using	use	VBG
6745	780	29	.	.	.
6745	781	1	The	the	DT
6745	781	2	shell	shell	NN
6745	781	3	of	of	IN
6745	781	4	the	the	DT
6745	781	5	quahaug	quahaug	NN
6745	781	6	is	be	VBZ
6745	781	7	thick	thick	JJ
6745	781	8	and	and	CC
6745	781	9	round	round	JJ
6745	781	10	.	.	.
6745	782	1	Scollops	scollop	NNS
6745	782	2	.	.	.
6745	783	1	This	this	DT
6745	783	2	shell	shell	NN
6745	783	3	-	-	HYPH
6745	783	4	fish	fish	NN
6745	783	5	is	be	VBZ
6745	783	6	used	use	VBN
6745	783	7	about	about	IN
6745	783	8	the	the	DT
6745	783	9	same	same	JJ
6745	783	10	as	as	IN
6745	783	11	the	the	DT
6745	783	12	clam	clam	NN
6745	783	13	,	,	,
6745	783	14	but	but	CC
6745	783	15	is	be	VBZ
6745	783	16	not	not	RB
6745	783	17	so	so	RB
6745	783	18	popular	popular	JJ
6745	783	19	,	,	,
6745	783	20	owing	owe	VBG
6745	783	21	to	to	IN
6745	783	22	a	a	DT
6745	783	23	peculiarly	peculiarly	RB
6745	783	24	sweet	sweet	JJ
6745	783	25	flavor	flavor	NN
6745	783	26	.	.	.
6745	784	1	It	-PRON-	PRP
6745	784	2	is	be	VBZ
6745	784	3	in	in	IN
6745	784	4	season	season	NN
6745	784	5	from	from	IN
6745	784	6	September	September	NNP
6745	784	7	to	to	IN
6745	784	8	March	March	NNP
6745	784	9	,	,	,
6745	784	10	and	and	CC
6745	784	11	is	be	VBZ
6745	784	12	sold	sell	VBN
6745	784	13	shelled	shell	VBN
6745	784	14	,	,	,
6745	784	15	as	as	IN
6745	784	16	only	only	RB
6745	784	17	the	the	DT
6745	784	18	muscular	muscular	JJ
6745	784	19	part	part	NN
6745	784	20	of	of	IN
6745	784	21	the	the	DT
6745	784	22	fish	fish	NN
6745	784	23	is	be	VBZ
6745	784	24	used	use	VBN
6745	784	25	.	.	.
6745	785	1	VEGETABLES	vegetable	NNS
6745	785	2	.	.	.
6745	786	1	Every	every	DT
6745	786	2	good	good	JJ
6745	786	3	housekeeper	housekeeper	NN
6745	786	4	will	will	MD
6745	786	5	supply	supply	VB
6745	786	6	her	-PRON-	PRP$
6745	786	7	table	table	NN
6745	786	8	with	with	IN
6745	786	9	a	a	DT
6745	786	10	variety	variety	NN
6745	786	11	of	of	IN
6745	786	12	vegetables	vegetable	NNS
6745	786	13	all	all	PDT
6745	786	14	the	the	DT
6745	786	15	year	year	NN
6745	786	16	round	round	NN
6745	786	17	.	.	.
6745	787	1	One	one	PRP
6745	787	2	can	can	MD
6745	787	3	hardly	hardly	RB
6745	787	4	think	think	VB
6745	787	5	of	of	IN
6745	787	6	a	a	DT
6745	787	7	vegetable	vegetable	NN
6745	787	8	,	,	,
6745	787	9	either	either	CC
6745	787	10	fresh	fresh	JJ
6745	787	11	or	or	CC
6745	787	12	canned	canned	JJ
6745	787	13	,	,	,
6745	787	14	that	that	WDT
6745	787	15	can	can	MD
6745	787	16	not	not	RB
6745	787	17	be	be	VB
6745	787	18	had	have	VBN
6745	787	19	in	in	IN
6745	787	20	our	-PRON-	PRP$
6745	787	21	markets	market	NNS
6745	787	22	at	at	IN
6745	787	23	any	any	DT
6745	787	24	season	season	NN
6745	787	25	.	.	.
6745	788	1	The	the	DT
6745	788	2	railroads	railroad	NNS
6745	788	3	and	and	CC
6745	788	4	steamers	steamer	NNS
6745	788	5	connect	connect	VBP
6745	788	6	the	the	DT
6745	788	7	climes	clime	NNS
6745	788	8	so	so	RB
6745	788	9	closely	closely	RB
6745	788	10	that	that	IN
6745	788	11	one	one	NN
6745	788	12	hardly	hardly	RB
6745	788	13	knows	know	VBZ
6745	788	14	whether	whether	IN
6745	788	15	he	-PRON-	PRP
6745	788	16	is	be	VBZ
6745	788	17	eating	eat	VBG
6745	788	18	fruits	fruit	NNS
6745	788	19	and	and	CC
6745	788	20	vegetables	vegetable	NNS
6745	788	21	in	in	IN
6745	788	22	or	or	CC
6745	788	23	out	out	IN
6745	788	24	of	of	IN
6745	788	25	season	season	NN
6745	788	26	.	.	.
6745	789	1	The	the	DT
6745	789	2	provider	provider	NN
6745	789	3	,	,	,
6745	789	4	however	however	RB
6745	789	5	,	,	,
6745	789	6	realizes	realize	VBZ
6745	789	7	that	that	IN
6745	789	8	it	-PRON-	PRP
6745	789	9	takes	take	VBZ
6745	789	10	a	a	DT
6745	789	11	long	long	JJ
6745	789	12	purse	purse	NN
6745	789	13	to	to	TO
6745	789	14	buy	buy	VB
6745	789	15	fresh	fresh	JJ
6745	789	16	produce	produce	NN
6745	789	17	at	at	IN
6745	789	18	the	the	DT
6745	789	19	North	North	NNP
6745	789	20	while	while	IN
6745	789	21	the	the	DT
6745	789	22	ground	ground	NN
6745	789	23	is	be	VBZ
6745	789	24	yet	yet	RB
6745	789	25	frozen	freeze	VBN
6745	789	26	.	.	.
6745	790	1	Still	still	RB
6745	790	2	,	,	,
6745	790	3	there	there	EX
6745	790	4	are	be	VBP
6745	790	5	so	so	RB
6745	790	6	many	many	JJ
6745	790	7	winter	winter	NN
6745	790	8	vegetables	vegetable	NNS
6745	790	9	that	that	WDT
6745	790	10	keep	keep	VBP
6745	790	11	well	well	JJ
6745	790	12	in	in	IN
6745	790	13	the	the	DT
6745	790	14	cellar	cellar	NN
6745	790	15	through	through	IN
6745	790	16	cold	cold	JJ
6745	790	17	weather	weather	NN
6745	790	18	that	that	IN
6745	790	19	if	if	IN
6745	790	20	we	-PRON-	PRP
6745	790	21	did	do	VBD
6745	790	22	not	not	RB
6745	790	23	have	have	VB
6745	790	24	the	the	DT
6745	790	25	new	new	JJ
6745	790	26	ones	one	NNS
6745	790	27	from	from	IN
6745	790	28	the	the	DT
6745	790	29	South	South	NNP
6745	790	30	,	,	,
6745	790	31	there	there	EX
6745	790	32	would	would	MD
6745	790	33	be	be	VB
6745	790	34	,	,	,
6745	790	35	nevertheless	nevertheless	RB
6745	790	36	,	,	,
6745	790	37	a	a	DT
6745	790	38	variety	variety	NN
6745	790	39	from	from	IN
6745	790	40	which	which	WDT
6745	790	41	to	to	TO
6745	790	42	choose	choose	VB
6745	790	43	.	.	.
6745	791	1	It	-PRON-	PRP
6745	791	2	is	be	VBZ
6745	791	3	late	late	JJ
6745	791	4	in	in	IN
6745	791	5	the	the	DT
6745	791	6	spring	spring	NN
6745	791	7	,	,	,
6745	791	8	when	when	WRB
6745	791	9	the	the	DT
6745	791	10	old	old	JJ
6745	791	11	vegetables	vegetable	NNS
6745	791	12	begin	begin	VBP
6745	791	13	to	to	TO
6745	791	14	shrink	shrink	VB
6745	791	15	and	and	CC
6745	791	16	grow	grow	VB
6745	791	17	rank	rank	NN
6745	791	18	,	,	,
6745	791	19	that	that	IN
6745	791	20	we	-PRON-	PRP
6745	791	21	appreciate	appreciate	VBP
6745	791	22	what	what	WP
6745	791	23	comes	come	VBZ
6745	791	24	from	from	IN
6745	791	25	the	the	DT
6745	791	26	South	South	NNP
6745	791	27	.	.	.
6745	792	1	Buying	buy	VBG
6745	792	2	Vegetables	vegetable	NNS
6745	792	3	.	.	.
6745	793	1	If	if	IN
6745	793	2	one	one	PRP
6745	793	3	has	have	VBZ
6745	793	4	a	a	DT
6745	793	5	good	good	JJ
6745	793	6	,	,	,
6745	793	7	dry	dry	JJ
6745	793	8	cellar	cellar	NN
6745	793	9	,	,	,
6745	793	10	it	-PRON-	PRP
6745	793	11	is	be	VBZ
6745	793	12	economy	economy	NN
6745	793	13	to	to	TO
6745	793	14	procure	procure	VB
6745	793	15	in	in	IN
6745	793	16	the	the	DT
6745	793	17	fall	fall	NN
6745	793	18	vegetables	vegetable	VBZ
6745	793	19	enough	enough	RB
6745	793	20	for	for	IN
6745	793	21	all	all	DT
6745	793	22	winter	winter	NN
6745	793	23	,	,	,
6745	793	24	but	but	CC
6745	793	25	if	if	IN
6745	793	26	the	the	DT
6745	793	27	cellar	cellar	NN
6745	793	28	is	be	VBZ
6745	793	29	too	too	RB
6745	793	30	warm	warm	JJ
6745	793	31	the	the	DT
6745	793	32	vegetables	vegetable	NNS
6745	793	33	will	will	MD
6745	793	34	sprout	sprout	VB
6745	793	35	and	and	CC
6745	793	36	decay	decay	VB
6745	793	37	before	before	IN
6745	793	38	half	half	PDT
6745	793	39	the	the	DT
6745	793	40	cold	cold	JJ
6745	793	41	months	month	NNS
6745	793	42	have	have	VBP
6745	793	43	passed	pass	VBN
6745	793	44	.	.	.
6745	794	1	Those	those	DT
6745	794	2	to	to	TO
6745	794	3	be	be	VB
6745	794	4	bought	buy	VBN
6745	794	5	are	be	VBP
6745	794	6	onions	onion	NNS
6745	794	7	,	,	,
6745	794	8	squashes	squash	NNS
6745	794	9	,	,	,
6745	794	10	turnips	turnip	NNS
6745	794	11	,	,	,
6745	794	12	beets	beet	NNS
6745	794	13	,	,	,
6745	794	14	carrots	carrot	NNS
6745	794	15	,	,	,
6745	794	16	parsnips	parsnip	NNS
6745	794	17	,	,	,
6745	794	18	cabbages	cabbage	NNS
6745	794	19	,	,	,
6745	794	20	potatoes	potato	NNS
6745	794	21	and	and	CC
6745	794	22	Jerusalem	Jerusalem	NNP
6745	794	23	artichokes	artichoke	VBZ
6745	794	24	,	,	,
6745	794	25	all	all	DT
6745	794	26	of	of	IN
6745	794	27	which	which	WDT
6745	794	28	,	,	,
6745	794	29	except	except	IN
6745	794	30	the	the	DT
6745	794	31	first	first	JJ
6745	794	32	two	two	CD
6745	794	33	,	,	,
6745	794	34	should	should	MD
6745	794	35	be	be	VB
6745	794	36	bedded	bed	VBN
6745	794	37	in	in	IN
6745	794	38	sand	sand	NN
6745	794	39	and	and	CC
6745	794	40	in	in	IN
6745	794	41	a	a	DT
6745	794	42	cool	cool	JJ
6745	794	43	place	place	NN
6745	794	44	,	,	,
6745	794	45	yet	yet	CC
6745	794	46	where	where	WRB
6745	794	47	they	-PRON-	PRP
6745	794	48	will	will	MD
6745	794	49	not	not	RB
6745	794	50	freeze	freeze	VB
6745	794	51	.	.	.
6745	795	1	Squashes	squash	NNS
6745	795	2	and	and	CC
6745	795	3	onions	onion	NNS
6745	795	4	should	should	MD
6745	795	5	be	be	VB
6745	795	6	kept	keep	VBN
6745	795	7	in	in	IN
6745	795	8	a	a	DT
6745	795	9	very	very	RB
6745	795	10	dry	dry	JJ
6745	795	11	room	room	NN
6745	795	12	.	.	.
6745	796	1	The	the	DT
6745	796	2	price	price	NN
6745	796	3	of	of	IN
6745	796	4	all	all	DT
6745	796	5	depends	depend	VBZ
6745	796	6	upon	upon	IN
6745	796	7	the	the	DT
6745	796	8	supply	supply	NN
6745	796	9	.	.	.
6745	797	1	WHEN	when	WRB
6745	797	2	IN	in	IN
6745	797	3	SEASON	season	NN
6745	797	4	.	.	.
6745	798	1	Bermuda	Bermuda	NNP
6745	798	2	sends	send	VBZ
6745	798	3	new	new	JJ
6745	798	4	potatoes	potato	NNS
6745	798	5	into	into	IN
6745	798	6	Northern	northern	JJ
6745	798	7	markets	market	NNS
6745	798	8	about	about	IN
6745	798	9	the	the	DT
6745	798	10	last	last	JJ
6745	798	11	of	of	IN
6745	798	12	March	March	NNP
6745	798	13	or	or	CC
6745	798	14	first	first	RB
6745	798	15	of	of	IN
6745	798	16	April	April	NNP
6745	798	17	.	.	.
6745	799	1	Florida	Florida	NNP
6745	799	2	soon	soon	RB
6745	799	3	follows	follow	VBZ
6745	799	4	,	,	,
6745	799	5	and	and	CC
6745	799	6	one	one	CD
6745	799	7	Southern	Southern	NNP
6745	799	8	State	State	NNP
6745	799	9	after	after	IN
6745	799	10	another	another	DT
6745	799	11	continues	continue	VBZ
6745	799	12	the	the	DT
6745	799	13	supply	supply	NN
6745	799	14	until	until	IN
6745	799	15	June	June	NNP
6745	799	16	,	,	,
6745	799	17	when	when	WRB
6745	799	18	the	the	DT
6745	799	19	Northern	northern	JJ
6745	799	20	and	and	CC
6745	799	21	Eastern	eastern	JJ
6745	799	22	districts	district	NNS
6745	799	23	begin	begin	VBP
6745	799	24	.	.	.
6745	800	1	It	-PRON-	PRP
6745	800	2	is	be	VBZ
6745	800	3	only	only	RB
6745	800	4	the	the	DT
6745	800	5	rich	rich	JJ
6745	800	6	,	,	,
6745	800	7	however	however	RB
6745	800	8	,	,	,
6745	800	9	who	who	WP
6745	800	10	can	can	MD
6745	800	11	afford	afford	VB
6745	800	12	new	new	JJ
6745	800	13	potatoes	potato	NNS
6745	800	14	before	before	IN
6745	800	15	July	July	NNP
6745	800	16	;	;	:
6745	800	17	but	but	CC
6745	800	18	the	the	DT
6745	800	19	old	old	JJ
6745	800	20	are	be	VBP
6745	800	21	good	good	JJ
6745	800	22	up	up	IN
6745	800	23	to	to	IN
6745	800	24	that	that	DT
6745	800	25	time	time	NN
6745	800	26	,	,	,
6745	800	27	if	if	IN
6745	800	28	they	-PRON-	PRP
6745	800	29	have	have	VBP
6745	800	30	been	be	VBN
6745	800	31	well	well	RB
6745	800	32	kept	keep	VBN
6745	800	33	and	and	CC
6745	800	34	are	be	VBP
6745	800	35	properly	properly	RB
6745	800	36	cooked	cook	VBN
6745	800	37	.	.	.
6745	801	1	Cabbage	cabbage	NN
6745	801	2	is	be	VBZ
6745	801	3	in	in	IN
6745	801	4	season	season	NN
6745	801	5	all	all	PDT
6745	801	6	the	the	DT
6745	801	7	year	year	NN
6745	801	8	.	.	.
6745	802	1	Beets	beet	NNS
6745	802	2	,	,	,
6745	802	3	carrots	carrot	NNS
6745	802	4	,	,	,
6745	802	5	turnips	turnip	NNS
6745	802	6	and	and	CC
6745	802	7	onions	onion	NNS
6745	802	8	are	be	VBP
6745	802	9	received	receive	VBN
6745	802	10	from	from	IN
6745	802	11	the	the	DT
6745	802	12	South	South	NNP
6745	802	13	in	in	IN
6745	802	14	April	April	NNP
6745	802	15	and	and	CC
6745	802	16	May	May	NNP
6745	802	17	,	,	,
6745	802	18	so	so	IN
6745	802	19	that	that	IN
6745	802	20	we	-PRON-	PRP
6745	802	21	have	have	VBP
6745	802	22	them	-PRON-	PRP
6745	802	23	young	young	JJ
6745	802	24	and	and	CC
6745	802	25	fresh	fresh	JJ
6745	802	26	for	for	IN
6745	802	27	at	at	RB
6745	802	28	least	least	RBS
6745	802	29	five	five	CD
6745	802	30	months	month	NNS
6745	802	31	.	.	.
6745	803	1	After	after	IN
6745	803	2	this	this	DT
6745	803	3	period	period	NN
6745	803	4	they	-PRON-	PRP
6745	803	5	are	be	VBP
6745	803	6	not	not	RB
6745	803	7	particularly	particularly	RB
6745	803	8	tender	tender	JJ
6745	803	9	,	,	,
6745	803	10	and	and	CC
6745	803	11	require	require	VBP
6745	803	12	much	much	JJ
6745	803	13	cooking	cooking	NN
6745	803	14	.	.	.
6745	804	1	Squashes	squash	NNS
6745	804	2	come	come	VBP
6745	804	3	from	from	IN
6745	804	4	the	the	DT
6745	804	5	South	South	NNP
6745	804	6	until	until	IN
6745	804	7	about	about	IN
6745	804	8	May	May	NNP
6745	804	9	,	,	,
6745	804	10	and	and	CC
6745	804	11	we	-PRON-	PRP
6745	804	12	then	then	RB
6745	804	13	have	have	VBP
6745	804	14	the	the	DT
6745	804	15	summer	summer	NN
6745	804	16	squash	squash	VB
6745	804	17	till	till	IN
6745	804	18	the	the	DT
6745	804	19	last	last	JJ
6745	804	20	of	of	IN
6745	804	21	August	August	NNP
6745	804	22	,	,	,
6745	804	23	when	when	WRB
6745	804	24	the	the	DT
6745	804	25	winter	winter	NN
6745	804	26	squash	squash	NN
6745	804	27	is	be	VBZ
6745	804	28	first	first	RB
6745	804	29	used	use	VBN
6745	804	30	.	.	.
6745	805	1	This	this	DT
6745	805	2	is	be	VBZ
6745	805	3	not	not	RB
6745	805	4	as	as	RB
6745	805	5	delicate	delicate	JJ
6745	805	6	as	as	IN
6745	805	7	the	the	DT
6745	805	8	summer	summer	NN
6745	805	9	squash	squash	VBP
6745	805	10	,	,	,
6745	805	11	but	but	CC
6745	805	12	is	be	VBZ
6745	805	13	generally	generally	RB
6745	805	14	liked	like	VBN
6745	805	15	better	well	RBR
6745	805	16	.	.	.
6745	806	1	Green	green	JJ
6745	806	2	peas	pea	NNS
6745	806	3	are	be	VBP
6745	806	4	found	find	VBN
6745	806	5	in	in	IN
6745	806	6	the	the	DT
6745	806	7	market	market	NN
6745	806	8	in	in	IN
6745	806	9	February	February	NNP
6745	806	10	,	,	,
6745	806	11	though	though	IN
6745	806	12	they	-PRON-	PRP
6745	806	13	are	be	VBP
6745	806	14	very	very	RB
6745	806	15	expensive	expensive	JJ
6745	806	16	up	up	IN
6745	806	17	to	to	IN
6745	806	18	the	the	DT
6745	806	19	time	time	NN
6745	806	20	of	of	IN
6745	806	21	the	the	DT
6745	806	22	home	home	NN
6745	806	23	supply	supply	NN
6745	806	24	,	,	,
6745	806	25	which	which	WDT
6745	806	26	is	be	VBZ
6745	806	27	the	the	DT
6745	806	28	middle	middle	NN
6745	806	29	of	of	IN
6745	806	30	June	June	NNP
6745	806	31	,	,	,
6745	806	32	in	in	IN
6745	806	33	an	an	DT
6745	806	34	ordinary	ordinary	JJ
6745	806	35	season	season	NN
6745	806	36	,	,	,
6745	806	37	in	in	IN
6745	806	38	the	the	DT
6745	806	39	Eastern	Eastern	NNP
6745	806	40	States	States	NNP
6745	806	41	.	.	.
6745	807	1	They	-PRON-	PRP
6745	807	2	last	last	VBP
6745	807	3	until	until	IN
6745	807	4	the	the	DT
6745	807	5	latter	latter	JJ
6745	807	6	part	part	NN
6745	807	7	of	of	IN
6745	807	8	August	August	NNP
6745	807	9	,	,	,
6745	807	10	but	but	CC
6745	807	11	begin	begin	VB
6745	807	12	to	to	TO
6745	807	13	grow	grow	VB
6745	807	14	poor	poor	JJ
6745	807	15	before	before	IN
6745	807	16	that	that	DT
6745	807	17	time	time	NN
6745	807	18	.	.	.
6745	808	1	There	there	EX
6745	808	2	is	be	VBZ
6745	808	3	a	a	DT
6745	808	4	great	great	JJ
6745	808	5	variety	variety	NN
6745	808	6	,	,	,
6745	808	7	some	some	DT
6745	808	8	being	be	VBG
6745	808	9	quite	quite	RB
6745	808	10	large	large	JJ
6745	808	11	,	,	,
6745	808	12	others	other	NNS
6745	808	13	very	very	RB
6745	808	14	small	small	JJ
6745	808	15	.	.	.
6745	809	1	The	the	DT
6745	809	2	smaller	small	JJR
6745	809	3	are	be	VBP
6745	809	4	the	the	DT
6745	809	5	more	more	RBR
6745	809	6	desirable	desirable	JJ
6745	809	7	,	,	,
6745	809	8	being	be	VBG
6745	809	9	much	much	RB
6745	809	10	like	like	IN
6745	809	11	French	french	JJ
6745	809	12	peas	pea	NNS
6745	809	13	.	.	.
6745	810	1	When	when	WRB
6745	810	2	peas	pea	NNS
6745	810	3	are	be	VBP
6745	810	4	not	not	RB
6745	810	5	really	really	RB
6745	810	6	in	in	IN
6745	810	7	season	season	NN
6745	810	8	it	-PRON-	PRP
6745	810	9	is	be	VBZ
6745	810	10	more	more	RBR
6745	810	11	satisfactory	satisfactory	JJ
6745	810	12	to	to	TO
6745	810	13	use	use	VB
6745	810	14	French	french	JJ
6745	810	15	canned	canned	JJ
6745	810	16	peas	pea	NNS
6745	810	17	,	,	,
6745	810	18	costing	cost	VBG
6745	810	19	forty	forty	CD
6745	810	20	cents	cent	NNS
6745	810	21	a	a	DT
6745	810	22	can	can	NN
6745	810	23	.	.	.
6745	811	1	One	one	PRP
6745	811	2	can	can	MD
6745	811	3	is	be	VBZ
6745	811	4	enough	enough	JJ
6745	811	5	for	for	IN
6745	811	6	six	six	CD
6745	811	7	persons	person	NNS
6745	811	8	.	.	.
6745	812	1	When	when	WRB
6745	812	2	buying	buy	VBG
6745	812	3	peas	pea	NNS
6745	812	4	,	,	,
6745	812	5	see	see	VBP
6745	812	6	that	that	IN
6745	812	7	the	the	DT
6745	812	8	pods	pod	NNS
6745	812	9	are	be	VBP
6745	812	10	green	green	JJ
6745	812	11	,	,	,
6745	812	12	dry	dry	JJ
6745	812	13	and	and	CC
6745	812	14	cool	cool	JJ
6745	812	15	.	.	.
6745	813	1	If	if	IN
6745	813	2	they	-PRON-	PRP
6745	813	3	have	have	VBP
6745	813	4	turned	turn	VBN
6745	813	5	light	light	NN
6745	813	6	they	-PRON-	PRP
6745	813	7	have	have	VBP
6745	813	8	been	be	VBN
6745	813	9	picked	pick	VBN
6745	813	10	either	either	CC
6745	813	11	a	a	DT
6745	813	12	long	long	JJ
6745	813	13	time	time	NN
6745	813	14	or	or	CC
6745	813	15	when	when	WRB
6745	813	16	old	old	JJ
6745	813	17	.	.	.
6745	814	1	SPINACH	SPINACH	NNP
6745	814	2	.	.	.
6745	815	1	Spinach	spinach	NN
6745	815	2	is	be	VBZ
6745	815	3	always	always	RB
6745	815	4	in	in	IN
6745	815	5	season	season	NN
6745	815	6	,	,	,
6745	815	7	but	but	CC
6745	815	8	is	be	VBZ
6745	815	9	valued	value	VBN
6745	815	10	most	most	RBS
6745	815	11	during	during	IN
6745	815	12	the	the	DT
6745	815	13	winter	winter	NN
6745	815	14	and	and	CC
6745	815	15	spring	spring	NN
6745	815	16	,	,	,
6745	815	17	as	as	IN
6745	815	18	it	-PRON-	PRP
6745	815	19	is	be	VBZ
6745	815	20	one	one	CD
6745	815	21	of	of	IN
6745	815	22	the	the	DT
6745	815	23	few	few	JJ
6745	815	24	green	green	JJ
6745	815	25	vegetables	vegetable	NNS
6745	815	26	that	that	WDT
6745	815	27	we	-PRON-	PRP
6745	815	28	get	get	VBP
6745	815	29	then	then	RB
6745	815	30	,	,	,
6745	815	31	and	and	CC
6745	815	32	is	be	VBZ
6745	815	33	not	not	RB
6745	815	34	expensive	expensive	JJ
6745	815	35	.	.	.
6745	816	1	It	-PRON-	PRP
6745	816	2	should	should	MD
6745	816	3	be	be	VB
6745	816	4	green	green	JJ
6745	816	5	and	and	CC
6745	816	6	crisp	crisp	JJ
6745	816	7	.	.	.
6745	817	1	Asparagus	Asparagus	NNP
6745	817	2	.	.	.
6745	818	1	Asparagus	Asparagus	NNP
6745	818	2	,	,	,
6745	818	3	from	from	IN
6745	818	4	hot	hot	JJ
6745	818	5	houses	house	NNS
6745	818	6	and	and	CC
6745	818	7	the	the	DT
6745	818	8	South	South	NNP
6745	818	9	,	,	,
6745	818	10	begins	begin	VBZ
6745	818	11	to	to	TO
6745	818	12	come	come	VB
6745	818	13	into	into	IN
6745	818	14	the	the	DT
6745	818	15	market	market	NN
6745	818	16	in	in	IN
6745	818	17	March	March	NNP
6745	818	18	and	and	CC
6745	818	19	April	April	NNP
6745	818	20	.	.	.
6745	819	1	It	-PRON-	PRP
6745	819	2	is	be	VBZ
6745	819	3	then	then	RB
6745	819	4	costly	costly	JJ
6745	819	5	,	,	,
6745	819	6	but	but	CC
6745	819	7	in	in	IN
6745	819	8	May	May	NNP
6745	819	9	and	and	CC
6745	819	10	June	June	NNP
6745	819	11	is	be	VBZ
6745	819	12	abundant	abundant	JJ
6745	819	13	and	and	CC
6745	819	14	quite	quite	RB
6745	819	15	cheap	cheap	JJ
6745	819	16	.	.	.
6745	820	1	About	about	RB
6745	820	2	the	the	DT
6745	820	3	last	last	JJ
6745	820	4	of	of	IN
6745	820	5	June	June	NNP
6745	820	6	it	-PRON-	PRP
6745	820	7	grows	grow	VBZ
6745	820	8	poor	poor	JJ
6745	820	9	,	,	,
6745	820	10	and	and	CC
6745	820	11	no	no	RB
6745	820	12	matter	matter	RB
6745	820	13	how	how	WRB
6745	820	14	low	low	JJ
6745	820	15	the	the	DT
6745	820	16	price	price	NN
6745	820	17	,	,	,
6745	820	18	it	-PRON-	PRP
6745	820	19	will	will	MD
6745	820	20	be	be	VB
6745	820	21	an	an	DT
6745	820	22	expensive	expensive	JJ
6745	820	23	article	article	NN
6745	820	24	to	to	TO
6745	820	25	buy	buy	VB
6745	820	26	as	as	IN
6745	820	27	it	-PRON-	PRP
6745	820	28	has	have	VBZ
6745	820	29	then	then	RB
6745	820	30	become	become	VBN
6745	820	31	very	very	RB
6745	820	32	"	"	``
6745	820	33	woody	woody	NN
6745	820	34	.	.	.
6745	820	35	"	"	''
6745	821	1	The	the	DT
6745	821	2	heads	head	NNS
6745	821	3	should	should	MD
6745	821	4	be	be	VB
6745	821	5	full	full	JJ
6745	821	6	and	and	CC
6745	821	7	green	green	JJ
6745	821	8	;	;	:
6745	821	9	if	if	IN
6745	821	10	light	light	NN
6745	821	11	and	and	CC
6745	821	12	not	not	RB
6745	821	13	full	full	JJ
6745	821	14	,	,	,
6745	821	15	the	the	DT
6745	821	16	asparagus	asparagus	NN
6745	821	17	will	will	MD
6745	821	18	not	not	RB
6745	821	19	spend	spend	VB
6745	821	20	well	well	RB
6745	821	21	.	.	.
6745	822	1	Dandelions	dandelion	NNS
6745	822	2	.	.	.
6745	823	1	The	the	DT
6745	823	2	cultivated	cultivate	VBN
6745	823	3	dandelion	dandelion	NN
6745	823	4	is	be	VBZ
6745	823	5	found	find	VBN
6745	823	6	in	in	IN
6745	823	7	the	the	DT
6745	823	8	market	market	NN
6745	823	9	in	in	IN
6745	823	10	March	March	NNP
6745	823	11	,	,	,
6745	823	12	April	April	NNP
6745	823	13	and	and	CC
6745	823	14	a	a	DT
6745	823	15	part	part	NN
6745	823	16	of	of	IN
6745	823	17	May.	May	NNP
6745	824	1	It	-PRON-	PRP
6745	824	2	is	be	VBZ
6745	824	3	larger	large	JJR
6745	824	4	,	,	,
6745	824	5	tenderer	tender	JJR
6745	824	6	and	and	CC
6745	824	7	less	less	RBR
6745	824	8	bitter	bitter	JJ
6745	824	9	than	than	IN
6745	824	10	the	the	DT
6745	824	11	wild	wild	JJ
6745	824	12	plant	plant	NN
6745	824	13	,	,	,
6745	824	14	which	which	WDT
6745	824	15	begins	begin	VBZ
6745	824	16	to	to	TO
6745	824	17	get	get	VB
6745	824	18	into	into	IN
6745	824	19	the	the	DT
6745	824	20	market	market	NN
6745	824	21	--	--	:
6745	824	22	in	in	IN
6745	824	23	April	April	NNP
6745	824	24	.	.	.
6745	825	1	By	by	IN
6745	825	2	the	the	DT
6745	825	3	last	last	JJ
6745	825	4	of	of	IN
6745	825	5	May	May	NNP
6745	825	6	the	the	DT
6745	825	7	dandelion	dandelion	NN
6745	825	8	is	be	VBZ
6745	825	9	too	too	RB
6745	825	10	rank	rank	JJ
6745	825	11	and	and	CC
6745	825	12	tough	tough	JJ
6745	825	13	to	to	TO
6745	825	14	make	make	VB
6745	825	15	a	a	DT
6745	825	16	good	good	JJ
6745	825	17	dish	dish	NN
6745	825	18	.	.	.
6745	826	1	Cauliflower	cauliflower	NN
6745	826	2	.	.	.
6745	827	1	This	this	DT
6745	827	2	vegetable	vegetable	NN
6745	827	3	is	be	VBZ
6745	827	4	generally	generally	RB
6745	827	5	quite	quite	RB
6745	827	6	expensive	expensive	JJ
6745	827	7	.	.	.
6745	828	1	It	-PRON-	PRP
6745	828	2	is	be	VBZ
6745	828	3	found	find	VBN
6745	828	4	in	in	IN
6745	828	5	the	the	DT
6745	828	6	market	market	NN
6745	828	7	a	a	DT
6745	828	8	greater	great	JJR
6745	828	9	part	part	NN
6745	828	10	of	of	IN
6745	828	11	the	the	DT
6745	828	12	year	year	NN
6745	828	13	,	,	,
6745	828	14	being	be	VBG
6745	828	15	now	now	RB
6745	828	16	grown	grow	VBN
6745	828	17	in	in	IN
6745	828	18	hot	hot	JJ
6745	828	19	houses	house	NNS
6745	828	20	in	in	IN
6745	828	21	winter	winter	NN
6745	828	22	.	.	.
6745	829	1	It	-PRON-	PRP
6745	829	2	is	be	VBZ
6745	829	3	in	in	IN
6745	829	4	perfection	perfection	NN
6745	829	5	from	from	IN
6745	829	6	the	the	DT
6745	829	7	first	first	JJ
6745	829	8	of	of	IN
6745	829	9	May	May	NNP
6745	829	10	to	to	IN
6745	829	11	November	November	NNP
6745	829	12	or	or	CC
6745	829	13	December	December	NNP
6745	829	14	.	.	.
6745	830	1	The	the	DT
6745	830	2	leaves	leave	NNS
6745	830	3	should	should	MD
6745	830	4	be	be	VB
6745	830	5	green	green	JJ
6745	830	6	and	and	CC
6745	830	7	fresh	fresh	JJ
6745	830	8	and	and	CC
6745	830	9	the	the	DT
6745	830	10	heads	head	NNS
6745	830	11	a	a	DT
6745	830	12	creamy	creamy	JJ
6745	830	13	white	white	NN
6745	830	14	.	.	.
6745	831	1	When	when	WRB
6745	831	2	the	the	DT
6745	831	3	leaves	leave	NNS
6745	831	4	are	be	VBP
6745	831	5	wilted	wilt	VBN
6745	831	6	,	,	,
6745	831	7	or	or	CC
6745	831	8	when	when	WRB
6745	831	9	there	there	EX
6745	831	10	are	be	VBP
6745	831	11	dark	dark	JJ
6745	831	12	spots	spot	NNS
6745	831	13	on	on	IN
6745	831	14	the	the	DT
6745	831	15	head	head	NN
6745	831	16	,	,	,
6745	831	17	the	the	DT
6745	831	18	cauliflower	cauliflower	NN
6745	831	19	is	be	VBZ
6745	831	20	not	not	RB
6745	831	21	good	good	JJ
6745	831	22	.	.	.
6745	832	1	Tomatoes	tomato	NNS
6745	832	2	.	.	.
6745	833	1	The	the	DT
6745	833	2	fresh	fresh	JJ
6745	833	3	tomato	tomato	NN
6745	833	4	comes	come	VBZ
6745	833	5	to	to	IN
6745	833	6	the	the	DT
6745	833	7	market	market	NN
6745	833	8	from	from	IN
6745	833	9	the	the	DT
6745	833	10	South	South	NNP
6745	833	11	in	in	IN
6745	833	12	April	April	NNP
6745	833	13	and	and	CC
6745	833	14	sometimes	sometimes	RB
6745	833	15	in	in	IN
6745	833	16	March	March	NNP
6745	833	17	.	.	.
6745	834	1	On	on	IN
6745	834	2	account	account	NN
6745	834	3	of	of	IN
6745	834	4	the	the	DT
6745	834	5	high	high	JJ
6745	834	6	price	price	NN
6745	834	7	it	-PRON-	PRP
6745	834	8	is	be	VBZ
6745	834	9	then	then	RB
6745	834	10	used	use	VBN
6745	834	11	only	only	RB
6745	834	12	where	where	WRB
6745	834	13	the	the	DT
6745	834	14	canned	canned	JJ
6745	834	15	tomato	tomato	NN
6745	834	16	will	will	MD
6745	834	17	not	not	RB
6745	834	18	answer	answer	VB
6745	834	19	.	.	.
6745	835	1	In	in	IN
6745	835	2	July	July	NNP
6745	835	3	,	,	,
6745	835	4	August	August	NNP
6745	835	5	and	and	CC
6745	835	6	September	September	NNP
6745	835	7	it	-PRON-	PRP
6745	835	8	is	be	VBZ
6745	835	9	cheap	cheap	JJ
6745	835	10	.	.	.
6745	836	1	It	-PRON-	PRP
6745	836	2	comes	come	VBZ
6745	836	3	next	next	RB
6745	836	4	to	to	IN
6745	836	5	the	the	DT
6745	836	6	potato	potato	NN
6745	836	7	in	in	IN
6745	836	8	the	the	DT
6745	836	9	variety	variety	NN
6745	836	10	of	of	IN
6745	836	11	forms	form	NNS
6745	836	12	in	in	IN
6745	836	13	which	which	WDT
6745	836	14	it	-PRON-	PRP
6745	836	15	may	may	MD
6745	836	16	be	be	VB
6745	836	17	served	serve	VBN
6745	836	18	.	.	.
6745	837	1	By	by	IN
6745	837	2	most	most	JJS
6745	837	3	physicians	physician	NNS
6745	837	4	it	-PRON-	PRP
6745	837	5	is	be	VBZ
6745	837	6	considered	consider	VBN
6745	837	7	a	a	DT
6745	837	8	very	very	RB
6745	837	9	healthful	healthful	JJ
6745	837	10	vegetable	vegetable	NN
6745	837	11	.	.	.
6745	838	1	The	the	DT
6745	838	2	time	time	NN
6745	838	3	to	to	TO
6745	838	4	buy	buy	VB
6745	838	5	ripe	ripe	JJ
6745	838	6	tomatoes	tomato	NNS
6745	838	7	for	for	IN
6745	838	8	canning	canning	NN
6745	838	9	is	be	VBZ
6745	838	10	about	about	RB
6745	838	11	the	the	DT
6745	838	12	last	last	JJ
6745	838	13	of	of	IN
6745	838	14	August	August	NNP
6745	838	15	,	,	,
6745	838	16	when	when	WRB
6745	838	17	they	-PRON-	PRP
6745	838	18	are	be	VBP
6745	838	19	abundant	abundant	JJ
6745	838	20	and	and	CC
6745	838	21	cheap	cheap	JJ
6745	838	22	.	.	.
6745	839	1	About	about	IN
6745	839	2	the	the	DT
6745	839	3	middle	middle	JJ
6745	839	4	or	or	CC
6745	839	5	last	last	JJ
6745	839	6	of	of	IN
6745	839	7	September	September	NNP
6745	839	8	green	green	JJ
6745	839	9	ones	one	NNS
6745	839	10	should	should	MD
6745	839	11	be	be	VB
6745	839	12	secured	secure	VBN
6745	839	13	for	for	IN
6745	839	14	pickling	pickling	NN
6745	839	15	,	,	,
6745	839	16	etc	etc	FW
6745	839	17	.	.	.
6745	840	1	As	as	IN
6745	840	2	the	the	DT
6745	840	3	vines	vine	NNS
6745	840	4	still	still	RB
6745	840	5	bear	bear	VBP
6745	840	6	a	a	DT
6745	840	7	great	great	JJ
6745	840	8	many	many	JJ
6745	840	9	that	that	WDT
6745	840	10	can	can	MD
6745	840	11	not	not	RB
6745	840	12	ripen	ripen	VB
6745	840	13	before	before	IN
6745	840	14	the	the	DT
6745	840	15	frost	frost	NN
6745	840	16	comes	come	VBZ
6745	840	17	,	,	,
6745	840	18	these	these	DT
6745	840	19	are	be	VBP
6745	840	20	sold	sell	VBN
6745	840	21	for	for	IN
6745	840	22	this	this	DT
6745	840	23	purpose	purpose	NN
6745	840	24	.	.	.
6745	841	1	Beans	bean	NNS
6745	841	2	.	.	.
6745	842	1	There	there	EX
6745	842	2	are	be	VBP
6745	842	3	two	two	CD
6745	842	4	kinds	kind	NNS
6745	842	5	of	of	IN
6745	842	6	green	green	JJ
6745	842	7	beans	bean	NNS
6745	842	8	in	in	IN
6745	842	9	the	the	DT
6745	842	10	market	market	NN
6745	842	11	,	,	,
6745	842	12	the	the	DT
6745	842	13	string	string	NN
6745	842	14	or	or	CC
6745	842	15	snap	snap	VB
6745	842	16	bean	bean	NN
6745	842	17	and	and	CC
6745	842	18	the	the	DT
6745	842	19	shell	shell	NNP
6745	842	20	bean	bean	NNP
6745	842	21	.	.	.
6745	843	1	String	string	NN
6745	843	2	beans	bean	NNS
6745	843	3	come	come	VBP
6745	843	4	from	from	IN
6745	843	5	the	the	DT
6745	843	6	South	South	NNP
6745	843	7	about	about	IN
6745	843	8	the	the	DT
6745	843	9	first	first	JJ
6745	843	10	of	of	IN
6745	843	11	April	April	NNP
6745	843	12	.	.	.
6745	844	1	They	-PRON-	PRP
6745	844	2	are	be	VBP
6745	844	3	picked	pick	VBN
6745	844	4	in	in	IN
6745	844	5	Northern	northern	JJ
6745	844	6	gardens	garden	NNS
6745	844	7	about	about	IN
6745	844	8	the	the	DT
6745	844	9	first	first	JJ
6745	844	10	of	of	IN
6745	844	11	June	June	NNP
6745	844	12	,	,	,
6745	844	13	and	and	CC
6745	844	14	they	-PRON-	PRP
6745	844	15	last	last	VBP
6745	844	16	until	until	IN
6745	844	17	about	about	IN
6745	844	18	the	the	DT
6745	844	19	middle	middle	NN
6745	844	20	of	of	IN
6745	844	21	July	July	NNP
6745	844	22	.	.	.
6745	845	1	They	-PRON-	PRP
6745	845	2	should	should	MD
6745	845	3	be	be	VB
6745	845	4	green	green	JJ
6745	845	5	,	,	,
6745	845	6	the	the	DT
6745	845	7	beans	bean	NNS
6745	845	8	just	just	RB
6745	845	9	beginning	begin	VBG
6745	845	10	to	to	TO
6745	845	11	form	form	VB
6745	845	12	,	,	,
6745	845	13	and	and	CC
6745	845	14	should	should	MD
6745	845	15	snap	snap	VB
6745	845	16	crisply	crisply	RB
6745	845	17	.	.	.
6745	846	1	If	if	IN
6745	846	2	wilted	wilted	JJ
6745	846	3	or	or	CC
6745	846	4	yellow	yellow	JJ
6745	846	5	they	-PRON-	PRP
6745	846	6	have	have	VBP
6745	846	7	been	be	VBN
6745	846	8	picked	pick	VBN
6745	846	9	too	too	RB
6745	846	10	long	long	RB
6745	846	11	.	.	.
6745	847	1	Shell	Shell	NNP
6745	847	2	Beans	Beans	NNPS
6745	847	3	.	.	.
6745	848	1	Shell	Shell	NNP
6745	848	2	beans	bean	NNS
6745	848	3	come	come	VBP
6745	848	4	in	in	IN
6745	848	5	May	May	NNP
6745	848	6	,	,	,
6745	848	7	but	but	CC
6745	848	8	are	be	VBP
6745	848	9	not	not	RB
6745	848	10	picked	pick	VBN
6745	848	11	at	at	IN
6745	848	12	the	the	DT
6745	848	13	North	North	NNP
6745	848	14	before	before	IN
6745	848	15	June	June	NNP
6745	848	16	.	.	.
6745	849	1	They	-PRON-	PRP
6745	849	2	are	be	VBP
6745	849	3	good	good	JJ
6745	849	4	until	until	IN
6745	849	5	the	the	DT
6745	849	6	last	last	JJ
6745	849	7	of	of	IN
6745	849	8	September	September	NNP
6745	849	9	.	.	.
6745	850	1	There	there	EX
6745	850	2	is	be	VBZ
6745	850	3	a	a	DT
6745	850	4	great	great	JJ
6745	850	5	variety	variety	NN
6745	850	6	of	of	IN
6745	850	7	shell	shell	NNP
6745	850	8	beans	beans	NNPS
6745	850	9	,	,	,
6745	850	10	but	but	CC
6745	850	11	the	the	DT
6745	850	12	Lima	Lima	NNP
6745	850	13	is	be	VBZ
6745	850	14	considered	consider	VBN
6745	850	15	the	the	DT
6745	850	16	best	good	JJS
6745	850	17	When	when	WRB
6745	850	18	fresh	fresh	JJ
6745	850	19	,	,	,
6745	850	20	shell	shell	JJ
6745	850	21	beans	bean	NNS
6745	850	22	are	be	VBP
6745	850	23	dry	dry	JJ
6745	850	24	and	and	CC
6745	850	25	smooth	smooth	JJ
6745	850	26	;	;	:
6745	850	27	but	but	CC
6745	850	28	if	if	IN
6745	850	29	old	old	JJ
6745	850	30	,	,	,
6745	850	31	they	-PRON-	PRP
6745	850	32	look	look	VBP
6745	850	33	dull	dull	JJ
6745	850	34	and	and	CC
6745	850	35	sticky	sticky	JJ
6745	850	36	.	.	.
6745	851	1	Celery	celery	NN
6745	851	2	.	.	.
6745	852	1	Celery	celery	NN
6745	852	2	is	be	VBZ
6745	852	3	found	find	VBN
6745	852	4	in	in	IN
6745	852	5	the	the	DT
6745	852	6	market	market	NN
6745	852	7	from	from	IN
6745	852	8	August	August	NNP
6745	852	9	to	to	IN
6745	852	10	April	April	NNP
6745	852	11	,	,	,
6745	852	12	but	but	CC
6745	852	13	is	be	VBZ
6745	852	14	in	in	IN
6745	852	15	its	-PRON-	PRP$
6745	852	16	prime	prime	NN
6745	852	17	and	and	CC
6745	852	18	is	be	VBZ
6745	852	19	cheapest	cheap	JJS
6745	852	20	from	from	IN
6745	852	21	November	November	NNP
6745	852	22	to	to	IN
6745	852	23	the	the	DT
6745	852	24	first	first	JJ
6745	852	25	of	of	IN
6745	852	26	March	March	NNP
6745	852	27	.	.	.
6745	853	1	Before	before	IN
6745	853	2	the	the	DT
6745	853	3	frost	frost	NN
6745	853	4	comes	come	VBZ
6745	853	5	it	-PRON-	PRP
6745	853	6	is	be	VBZ
6745	853	7	slightly	slightly	RB
6745	853	8	bitter	bitter	JJ
6745	853	9	,	,	,
6745	853	10	and	and	CC
6745	853	11	after	after	IN
6745	853	12	the	the	DT
6745	853	13	first	first	JJ
6745	853	14	of	of	IN
6745	853	15	March	March	NNP
6745	853	16	it	-PRON-	PRP
6745	853	17	grows	grow	VBZ
6745	853	18	tough	tough	JJ
6745	853	19	and	and	CC
6745	853	20	stringy	stringy	JJ
6745	853	21	.	.	.
6745	854	1	Unless	unless	IN
6745	854	2	one	one	CD
6745	854	3	has	have	VBZ
6745	854	4	a	a	DT
6745	854	5	good	good	JJ
6745	854	6	cellar	cellar	NN
6745	854	7	in	in	IN
6745	854	8	which	which	WDT
6745	854	9	to	to	TO
6745	854	10	bury	bury	VB
6745	854	11	celery	celery	NN
6745	854	12	,	,	,
6745	854	13	it	-PRON-	PRP
6745	854	14	is	be	VBZ
6745	854	15	best	good	JJS
6745	854	16	to	to	TO
6745	854	17	purchase	purchase	VB
6745	854	18	as	as	IN
6745	854	19	one	one	PRP
6745	854	20	has	have	VBZ
6745	854	21	need	nee	VBN
6745	854	22	from	from	IN
6745	854	23	time	time	NN
6745	854	24	to	to	IN
6745	854	25	time	time	NN
6745	854	26	.	.	.
6745	855	1	Celery	celery	NN
6745	855	2	is	be	VBZ
6745	855	3	a	a	DT
6745	855	4	delicious	delicious	JJ
6745	855	5	salad	salad	NN
6745	855	6	.	.	.
6745	856	1	It	-PRON-	PRP
6745	856	2	is	be	VBZ
6745	856	3	also	also	RB
6745	856	4	considered	consider	VBN
6745	856	5	one	one	CD
6745	856	6	of	of	IN
6745	856	7	the	the	DT
6745	856	8	best	good	JJS
6745	856	9	vegetables	vegetable	NNS
6745	856	10	that	that	WDT
6745	856	11	a	a	DT
6745	856	12	nervous	nervous	JJ
6745	856	13	,	,	,
6745	856	14	rheumatic	rheumatic	JJ
6745	856	15	or	or	CC
6745	856	16	neuralgic	neuralgic	JJ
6745	856	17	person	person	NN
6745	856	18	can	can	MD
6745	856	19	take	take	VB
6745	856	20	.	.	.
6745	857	1	The	the	DT
6745	857	2	heads	head	NNS
6745	857	3	should	should	MD
6745	857	4	be	be	VB
6745	857	5	close	close	JJ
6745	857	6	and	and	CC
6745	857	7	white	white	JJ
6745	857	8	,	,	,
6745	857	9	and	and	CC
6745	857	10	the	the	DT
6745	857	11	stalks	stalk	NNS
6745	857	12	should	should	MD
6745	857	13	break	break	VB
6745	857	14	off	off	RP
6745	857	15	crisply	crisply	NNP
6745	857	16	.	.	.
6745	858	1	Save	save	VB
6745	858	2	the	the	DT
6745	858	3	trimmings	trimming	NNS
6745	858	4	for	for	IN
6745	858	5	soups	soup	NNS
6745	858	6	.	.	.
6745	859	1	Lettuce	lettuce	NN
6745	859	2	.	.	.
6745	860	1	Lettuce	lettuce	NN
6745	860	2	is	be	VBZ
6745	860	3	found	find	VBN
6745	860	4	in	in	IN
6745	860	5	the	the	DT
6745	860	6	market	market	NN
6745	860	7	all	all	PDT
6745	860	8	the	the	DT
6745	860	9	year	year	NN
6745	860	10	round	round	NN
6745	860	11	,	,	,
6745	860	12	being	be	VBG
6745	860	13	now	now	RB
6745	860	14	raised	raise	VBN
6745	860	15	in	in	IN
6745	860	16	hot	hot	JJ
6745	860	17	houses	house	NNS
6745	860	18	in	in	IN
6745	860	19	winter	winter	NN
6745	860	20	.	.	.
6745	861	1	It	-PRON-	PRP
6745	861	2	then	then	RB
6745	861	3	costs	cost	VBZ
6745	861	4	two	two	CD
6745	861	5	and	and	CC
6745	861	6	three	three	CD
6745	861	7	times	time	NNS
6745	861	8	as	as	RB
6745	861	9	much	much	RB
6745	861	10	as	as	IN
6745	861	11	in	in	IN
6745	861	12	summer	summer	NN
6745	861	13	;	;	:
6745	861	14	still	still	RB
6745	861	15	,	,	,
6745	861	16	it	-PRON-	PRP
6745	861	17	is	be	VBZ
6745	861	18	not	not	RB
6745	861	19	an	an	DT
6745	861	20	expensive	expensive	JJ
6745	861	21	salad	salad	NN
6745	861	22	.	.	.
6745	862	1	There	there	EX
6745	862	2	are	be	VBP
6745	862	3	a	a	DT
6745	862	4	number	number	NN
6745	862	5	of	of	IN
6745	862	6	varieties	variety	NNS
6745	862	7	having	have	VBG
6745	862	8	much	much	RB
6745	862	9	the	the	DT
6745	862	10	same	same	JJ
6745	862	11	general	general	JJ
6745	862	12	appearance	appearance	NN
6745	862	13	.	.	.
6745	863	1	That	that	DT
6745	863	2	which	which	WDT
6745	863	3	comes	come	VBZ
6745	863	4	in	in	IN
6745	863	5	round	round	JJ
6745	863	6	heads	head	NNS
6745	863	7	,	,	,
6745	863	8	with	with	IN
6745	863	9	leaves	leave	NNS
6745	863	10	like	like	IN
6745	863	11	a	a	DT
6745	863	12	shell	shell	NN
6745	863	13	,	,	,
6745	863	14	is	be	VBZ
6745	863	15	the	the	DT
6745	863	16	most	most	RBS
6745	863	17	popular	popular	JJ
6745	863	18	in	in	IN
6745	863	19	this	this	DT
6745	863	20	country	country	NN
6745	863	21	,	,	,
6745	863	22	because	because	IN
6745	863	23	it	-PRON-	PRP
6745	863	24	can	can	MD
6745	863	25	be	be	VB
6745	863	26	served	serve	VBN
6745	863	27	so	so	RB
6745	863	28	handsome	handsome	JJ
6745	863	29	.	.	.
6745	864	1	There	there	EX
6745	864	2	is	be	VBZ
6745	864	3	another	another	DT
6745	864	4	kind	kind	NN
6745	864	5	,	,	,
6745	864	6	high	high	JJ
6745	864	7	in	in	IN
6745	864	8	favor	favor	NN
6745	864	9	in	in	IN
6745	864	10	Paris	Paris	NNP
6745	864	11	and	and	CC
6745	864	12	in	in	IN
6745	864	13	some	some	DT
6745	864	14	localities	locality	NNS
6745	864	15	in	in	IN
6745	864	16	this	this	DT
6745	864	17	country	country	NN
6745	864	18	for	for	IN
6745	864	19	its	-PRON-	PRP$
6745	864	20	tenderness	tenderness	NN
6745	864	21	and	and	CC
6745	864	22	delicate	delicate	JJ
6745	864	23	flavor	flavor	NN
6745	864	24	,	,	,
6745	864	25	but	but	CC
6745	864	26	not	not	RB
6745	864	27	liked	like	VBN
6745	864	28	by	by	IN
6745	864	29	marketmen	marketman	NNS
6745	864	30	,	,	,
6745	864	31	because	because	IN
6745	864	32	it	-PRON-	PRP
6745	864	33	will	will	MD
6745	864	34	not	not	RB
6745	864	35	bear	bear	VB
6745	864	36	rough	rough	JJ
6745	864	37	handling	handling	NN
6745	864	38	.	.	.
6745	865	1	The	the	DT
6745	865	2	tune	tune	NN
6745	865	3	will	will	MD
6745	865	4	come	come	VB
6745	865	5	,	,	,
6745	865	6	however	however	RB
6745	865	7	,	,	,
6745	865	8	when	when	WRB
6745	865	9	there	there	EX
6745	865	10	will	will	MD
6745	865	11	be	be	VB
6745	865	12	such	such	PDT
6745	865	13	a	a	DT
6745	865	14	demand	demand	NN
6745	865	15	for	for	IN
6745	865	16	this	this	DT
6745	865	17	species	specie	NNS
6745	865	18	that	that	WDT
6745	865	19	all	all	DT
6745	865	20	first	first	JJ
6745	865	21	-	-	HYPH
6745	865	22	class	class	NN
6745	865	23	provision	provision	NN
6745	865	24	dealers	dealer	NNS
6745	865	25	will	will	MD
6745	865	26	keep	keep	VB
6745	865	27	it	-PRON-	PRP
6745	865	28	.	.	.
6745	866	1	The	the	DT
6745	866	2	French	french	JJ
6745	866	3	call	call	VBP
6745	866	4	it	-PRON-	PRP
6745	866	5	Romaine	Romaine	NNP
6745	866	6	,	,	,
6745	866	7	and	and	CC
6745	866	8	in	in	IN
6745	866	9	this	this	DT
6745	866	10	country	country	NN
6745	866	11	it	-PRON-	PRP
6745	866	12	is	be	VBZ
6745	866	13	sometimes	sometimes	RB
6745	866	14	called	call	VBN
6745	866	15	Roman	roman	JJ
6745	866	16	lettuce	lettuce	NN
6745	866	17	.	.	.
6745	867	1	It	-PRON-	PRP
6745	867	2	does	do	VBZ
6745	867	3	not	not	RB
6745	867	4	head	head	VB
6745	867	5	.	.	.
6745	868	1	The	the	DT
6745	868	2	leaves	leave	NNS
6745	868	3	are	be	VBP
6745	868	4	long	long	JJ
6745	868	5	and	and	CC
6745	868	6	not	not	RB
6745	868	7	handsome	handsome	JJ
6745	868	8	whole	whole	JJ
6745	868	9	;	;	:
6745	868	10	but	but	CC
6745	868	11	one	one	NN
6745	868	12	who	who	WP
6745	868	13	uses	use	VBZ
6745	868	14	the	the	DT
6745	868	15	lettuce	lettuce	NN
6745	868	16	never	never	RB
6745	868	17	wishes	wish	VBZ
6745	868	18	for	for	IN
6745	868	19	any	any	DT
6745	868	20	other	other	JJ
6745	868	21	.	.	.
6745	869	1	Lettuce	lettuce	NN
6745	869	2	should	should	MD
6745	869	3	be	be	VB
6745	869	4	crisp	crisp	JJ
6745	869	5	and	and	CC
6745	869	6	green	green	JJ
6745	869	7	,	,	,
6745	869	8	and	and	CC
6745	869	9	be	be	VB
6745	869	10	kept	keep	VBN
6745	869	11	until	until	IN
6745	869	12	used	use	VBN
6745	869	13	in	in	IN
6745	869	14	a	a	DT
6745	869	15	very	very	RB
6745	869	16	cold	cold	JJ
6745	869	17	place	place	NN
6745	869	18	--	--	:
6745	869	19	in	in	IN
6745	869	20	an	an	DT
6745	869	21	ice	ice	NN
6745	869	22	chest	chest	NN
6745	869	23	if	if	IN
6745	869	24	possible	possible	JJ
6745	869	25	.	.	.
6745	870	1	Mushrooms	mushroom	NNS
6745	870	2	.	.	.
6745	871	1	Mushrooms	mushroom	NNS
6745	871	2	are	be	VBP
6745	871	3	in	in	IN
6745	871	4	the	the	DT
6745	871	5	market	market	NN
6745	871	6	at	at	IN
6745	871	7	all	all	DT
6745	871	8	seasons	season	NNS
6745	871	9	.	.	.
6745	872	1	In	in	IN
6745	872	2	summer	summer	NN
6745	872	3	,	,	,
6745	872	4	when	when	WRB
6745	872	5	they	-PRON-	PRP
6745	872	6	are	be	VBP
6745	872	7	found	find	VBN
6745	872	8	in	in	IN
6745	872	9	pastures	pasture	NNS
6745	872	10	,	,	,
6745	872	11	they	-PRON-	PRP
6745	872	12	are	be	VBP
6745	872	13	comparatively	comparatively	RB
6745	872	14	(	(	-LRB-
6745	872	15	fifty	fifty	CD
6745	872	16	or	or	CC
6745	872	17	seventy	seventy	CD
6745	872	18	-	-	HYPH
6745	872	19	five	five	CD
6745	872	20	cents	cent	NNS
6745	872	21	a	a	DT
6745	872	22	pound	pound	NN
6745	872	23	)	)	-RRB-
6745	872	24	,	,	,
6745	872	25	but	but	CC
6745	872	26	in	in	IN
6745	872	27	winter	winter	NN
6745	872	28	they	-PRON-	PRP
6745	872	29	are	be	VBP
6745	872	30	high	high	RB
6745	872	31	priced	price	VBN
6745	872	32	.	.	.
6745	873	1	Being	be	VBG
6745	873	2	,	,	,
6745	873	3	however	however	RB
6745	873	4	,	,	,
6745	873	5	very	very	RB
6745	873	6	light	light	JJ
6745	873	7	,	,	,
6745	873	8	a	a	DT
6745	873	9	pound	pound	NN
6745	873	10	goes	go	VBZ
6745	873	11	a	a	DT
6745	873	12	great	great	JJ
6745	873	13	way	way	NN
6745	873	14	.	.	.
6745	874	1	The	the	DT
6745	874	2	French	french	JJ
6745	874	3	canned	canned	JJ
6745	874	4	mushrooms	mushroom	NNS
6745	874	5	are	be	VBP
6745	874	6	safe	safe	JJ
6745	874	7	,	,	,
6745	874	8	convenient	convenient	JJ
6745	874	9	and	and	CC
6745	874	10	cheap	cheap	JJ
6745	874	11	.	.	.
6745	875	1	One	one	PRP
6745	875	2	can	can	MD
6745	875	3	,	,	,
6745	875	4	costing	cost	VBG
6745	875	5	forty	forty	CD
6745	875	6	cents	cent	NNS
6745	875	7	,	,	,
6745	875	8	is	be	VBZ
6745	875	9	enough	enough	JJ
6745	875	10	for	for	IN
6745	875	11	a	a	DT
6745	875	12	sauce	sauce	NN
6745	875	13	for	for	IN
6745	875	14	at	at	RB
6745	875	15	least	least	JJS
6745	875	16	ten	ten	CD
6745	875	17	people	people	NNS
6745	875	18	.	.	.
6745	876	1	There	there	EX
6745	876	2	is	be	VBZ
6745	876	3	nothing	nothing	NN
6745	876	4	else	else	RB
6745	876	5	among	among	IN
6745	876	6	vegetables	vegetable	NNS
6745	876	7	which	which	WDT
6745	876	8	gives	give	VBZ
6745	876	9	such	such	PDT
6745	876	10	a	a	DT
6745	876	11	peculiarly	peculiarly	RB
6745	876	12	delicious	delicious	JJ
6745	876	13	flavor	flavor	NN
6745	876	14	to	to	IN
6745	876	15	meat	meat	NN
6745	876	16	sauces	sauce	NNS
6745	876	17	.	.	.
6745	877	1	Mushrooms	mushroom	NNS
6745	877	2	are	be	VBP
6745	877	3	used	use	VBN
6745	877	4	also	also	RB
6745	877	5	as	as	IN
6745	877	6	a	a	DT
6745	877	7	relish	relish	NN
6745	877	8	for	for	IN
6745	877	9	breakfast	breakfast	NN
6745	877	10	and	and	CC
6745	877	11	tea	tea	NN
6745	877	12	,	,	,
6745	877	13	or	or	CC
6745	877	14	as	as	IN
6745	877	15	an	an	DT
6745	877	16	entrée	entrée	NN
6745	877	17	.	.	.
6745	878	1	In	in	IN
6745	878	2	gathering	gathering	NN
6745	878	3	from	from	IN
6745	878	4	the	the	DT
6745	878	5	fields	field	NNS
6745	878	6	one	one	PRP
6745	878	7	should	should	MD
6745	878	8	exercise	exercise	VB
6745	878	9	great	great	JJ
6745	878	10	care	care	NN
6745	878	11	not	not	RB
6745	878	12	to	to	TO
6745	878	13	collect	collect	VB
6745	878	14	poisonous	poisonous	JJ
6745	878	15	toadstools	toadstool	NNS
6745	878	16	,	,	,
6745	878	17	which	which	WDT
6745	878	18	are	be	VBP
6745	878	19	in	in	IN
6745	878	20	appearance	appearance	NN
6745	878	21	much	much	RB
6745	878	22	like	like	IN
6745	878	23	mushrooms	mushroom	NNS
6745	878	24	,	,	,
6745	878	25	and	and	CC
6745	878	26	are	be	VBP
6745	878	27	often	often	RB
6745	878	28	mistaken	mistaken	JJ
6745	878	29	for	for	IN
6745	878	30	these	these	DT
6745	878	31	by	by	IN
6745	878	32	people	people	NNS
6745	878	33	whose	whose	WP$
6745	878	34	knowledge	knowledge	NN
6745	878	35	of	of	IN
6745	878	36	vegetables	vegetable	NNS
6745	878	37	has	have	VBZ
6745	878	38	been	be	VBN
6745	878	39	gained	gain	VBN
6745	878	40	solely	solely	RB
6745	878	41	by	by	IN
6745	878	42	reading	read	VBG
6745	878	43	.	.	.
6745	879	1	The	the	DT
6745	879	2	confusion	confusion	NN
6745	879	3	of	of	IN
6745	879	4	the	the	DT
6745	879	5	two	two	CD
6745	879	6	things	thing	NNS
6745	879	7	has	have	VBZ
6745	879	8	sometimes	sometimes	RB
6745	879	9	resulted	result	VBN
6745	879	10	fatally	fatally	RB
6745	879	11	.	.	.
6745	880	1	There	there	EX
6745	880	2	can	can	MD
6745	880	3	hardly	hardly	RB
6745	880	4	be	be	VB
6745	880	5	danger	danger	NN
6745	880	6	if	if	IN
6745	880	7	purchases	purchase	NNS
6745	880	8	are	be	VBP
6745	880	9	made	make	VBN
6745	880	10	of	of	IN
6745	880	11	reliable	reliable	JJ
6745	880	12	provision	provision	NN
6745	880	13	dealers	dealer	NNS
6745	880	14	.	.	.
6745	881	1	Green	Green	NNP
6745	881	2	Corn	Corn	NNP
6745	881	3	.	.	.
6745	882	1	Green	green	JJ
6745	882	2	corn	corn	NN
6745	882	3	is	be	VBZ
6745	882	4	sent	send	VBN
6745	882	5	from	from	IN
6745	882	6	the	the	DT
6745	882	7	South	South	NNP
6745	882	8	about	about	IN
6745	882	9	the	the	DT
6745	882	10	last	last	JJ
6745	882	11	of	of	IN
6745	882	12	May	May	NNP
6745	882	13	or	or	CC
6745	882	14	the	the	DT
6745	882	15	first	first	JJ
6745	882	16	of	of	IN
6745	882	17	June	June	NNP
6745	882	18	,	,	,
6745	882	19	and	and	CC
6745	882	20	then	then	RB
6745	882	21	costs	cost	VBZ
6745	882	22	much	much	RB
6745	882	23	.	.	.
6745	883	1	It	-PRON-	PRP
6745	883	2	comes	come	VBZ
6745	883	3	from	from	IN
6745	883	4	the	the	DT
6745	883	5	Middle	Middle	NNP
6745	883	6	States	States	NNP
6745	883	7	about	about	IN
6745	883	8	the	the	DT
6745	883	9	middle	middle	NN
6745	883	10	of	of	IN
6745	883	11	July	July	NNP
6745	883	12	and	and	CC
6745	883	13	from	from	IN
6745	883	14	the	the	DT
6745	883	15	Eastern	Eastern	NNP
6745	883	16	in	in	IN
6745	883	17	August	August	NNP
6745	883	18	,	,	,
6745	883	19	and	and	CC
6745	883	20	it	-PRON-	PRP
6745	883	21	lasts	last	VBZ
6745	883	22	into	into	IN
6745	883	23	October	October	NNP
6745	883	24	in	in	IN
6745	883	25	the	the	DT
6745	883	26	North	North	NNP
6745	883	27	Eastern	Eastern	NNP
6745	883	28	States	States	NNP
6745	883	29	.	.	.
6745	884	1	It	-PRON-	PRP
6745	884	2	should	should	MD
6745	884	3	be	be	VB
6745	884	4	tender	tender	JJ
6745	884	5	and	and	CC
6745	884	6	milky	milky	NNP
6745	884	7	,	,	,
6745	884	8	and	and	CC
6745	884	9	have	have	VBP
6745	884	10	well	well	RB
6745	884	11	-	-	HYPH
6745	884	12	filled	fill	VBN
6745	884	13	ears	ear	NNS
6745	884	14	.	.	.
6745	885	1	If	if	IN
6745	885	2	too	too	RB
6745	885	3	old	old	JJ
6745	885	4	it	-PRON-	PRP
6745	885	5	will	will	MD
6745	885	6	be	be	VB
6745	885	7	hard	hard	JJ
6745	885	8	,	,	,
6745	885	9	and	and	CC
6745	885	10	the	the	DT
6745	885	11	grains	grain	NNS
6745	885	12	straw	straw	NN
6745	885	13	colored	color	VBD
6745	885	14	,	,	,
6745	885	15	and	and	CC
6745	885	16	no	no	DT
6745	885	17	amount	amount	NN
6745	885	18	of	of	IN
6745	885	19	boiling	boil	VBG
6745	885	20	wilt	wilt	NN
6745	885	21	make	make	VB
6745	885	22	it	-PRON-	PRP
6745	885	23	tender	tender	JJ
6745	885	24	.	.	.
6745	886	1	Corn	corn	NN
6745	886	2	is	be	VBZ
6745	886	3	boiled	boil	VBN
6745	886	4	simply	simply	RB
6745	886	5	in	in	IN
6745	886	6	clear	clear	JJ
6745	886	7	water	water	NN
6745	886	8	,	,	,
6745	886	9	is	be	VBZ
6745	886	10	made	make	VBN
6745	886	11	into	into	IN
6745	886	12	chowders	chowder	NNS
6745	886	13	,	,	,
6745	886	14	fritters	fritter	NNS
6745	886	15	,	,	,
6745	886	16	puddings	pudding	NNS
6745	886	17	,	,	,
6745	886	18	succotash	succotash	NN
6745	886	19	,	,	,
6745	886	20	etc	etc	FW
6745	886	21	.	.	.
6745	887	1	Artichokes	artichoke	NNS
6745	887	2	.	.	.
6745	888	1	There	there	EX
6745	888	2	are	be	VBP
6745	888	3	two	two	CD
6745	888	4	kinds	kind	NNS
6745	888	5	of	of	IN
6745	888	6	artichokes	artichoke	NNS
6745	888	7	,	,	,
6745	888	8	the	the	DT
6745	888	9	one	one	NN
6745	888	10	best	well	RBS
6745	888	11	known	know	VBN
6745	888	12	in	in	IN
6745	888	13	this	this	DT
6745	888	14	country	country	NN
6745	888	15	,	,	,
6745	888	16	the	the	DT
6745	888	17	Jerusalem	Jerusalem	NNP
6745	888	18	artichoke	artichoke	NN
6745	888	19	,	,	,
6745	888	20	being	be	VBG
6745	888	21	a	a	DT
6745	888	22	tuber	tuber	NN
6745	888	23	something	something	NN
6745	888	24	like	like	IN
6745	888	25	the	the	DT
6745	888	26	potato	potato	NN
6745	888	27	.	.	.
6745	889	1	It	-PRON-	PRP
6745	889	2	is	be	VBZ
6745	889	3	used	use	VBN
6745	889	4	as	as	IN
6745	889	5	a	a	DT
6745	889	6	salad	salad	NN
6745	889	7	,	,	,
6745	889	8	is	be	VBZ
6745	889	9	boiled	boil	VBN
6745	889	10	and	and	CC
6745	889	11	served	serve	VBN
6745	889	12	as	as	IN
6745	889	13	a	a	DT
6745	889	14	vegetable	vegetable	NN
6745	889	15	,	,	,
6745	889	16	and	and	CC
6745	889	17	is	be	VBZ
6745	889	18	also	also	RB
6745	889	19	pickled	pickle	VBN
6745	889	20	.	.	.
6745	890	1	This	this	DT
6745	890	2	artichoke	artichoke	NN
6745	890	3	comes	come	VBZ
6745	890	4	into	into	IN
6745	890	5	the	the	DT
6745	890	6	market	market	NN
6745	890	7	about	about	IN
6745	890	8	July	July	NNP
6745	890	9	,	,	,
6745	890	10	and	and	CC
6745	890	11	can	can	MD
6745	890	12	be	be	VB
6745	890	13	preserved	preserve	VBN
6745	890	14	in	in	IN
6745	890	15	sand	sand	NN
6745	890	16	for	for	IN
6745	890	17	winter	winter	NN
6745	890	18	use	use	NN
6745	890	19	.	.	.
6745	891	1	The	the	DT
6745	891	2	Globe	Globe	NNP
6745	891	3	Artichoke	Artichoke	NNP
6745	891	4	.	.	.
6745	892	1	A	a	DT
6745	892	2	thick	thick	JJ
6745	892	3	,	,	,
6745	892	4	fleshy	fleshy	NN
6745	892	5	-	-	HYPH
6745	892	6	petaled	petale	VBN
6745	892	7	flower	flower	NN
6745	892	8	grows	grow	VBZ
6745	892	9	on	on	IN
6745	892	10	a	a	DT
6745	892	11	plant	plant	NN
6745	892	12	that	that	WDT
6745	892	13	strongly	strongly	RB
6745	892	14	resembles	resemble	VBZ
6745	892	15	the	the	DT
6745	892	16	thistle	thistle	NN
6745	892	17	;	;	:
6745	892	18	this	this	DT
6745	892	19	flower	flower	NN
6745	892	20	is	be	VBZ
6745	892	21	the	the	DT
6745	892	22	part	part	NN
6745	892	23	that	that	WDT
6745	892	24	is	be	VBZ
6745	892	25	eaten	eat	VBN
6745	892	26	.	.	.
6745	893	1	It	-PRON-	PRP
6745	893	2	is	be	VBZ
6745	893	3	boiled	boil	VBN
6745	893	4	and	and	CC
6745	893	5	served	serve	VBN
6745	893	6	with	with	IN
6745	893	7	a	a	DT
6745	893	8	white	white	JJ
6745	893	9	sauce	sauce	NN
6745	893	10	,	,	,
6745	893	11	and	and	CC
6745	893	12	is	be	VBZ
6745	893	13	also	also	RB
6745	893	14	eaten	eat	VBN
6745	893	15	as	as	IN
6745	893	16	a	a	DT
6745	893	17	salad	salad	NN
6745	893	18	.	.	.
6745	894	1	It	-PRON-	PRP
6745	894	2	is	be	VBZ
6745	894	3	much	much	RB
6745	894	4	used	use	VBN
6745	894	5	in	in	IN
6745	894	6	France	France	NNP
6745	894	7	,	,	,
6745	894	8	but	but	CC
6745	894	9	we	-PRON-	PRP
6745	894	10	have	have	VBP
6745	894	11	so	so	RB
6745	894	12	many	many	JJ
6745	894	13	vegetables	vegetable	NNS
6745	894	14	with	with	IN
6745	894	15	so	so	RB
6745	894	16	much	much	RB
6745	894	17	more	more	JJR
6745	894	18	to	to	TO
6745	894	19	recommend	recommend	VB
6745	894	20	them	-PRON-	PRP
6745	894	21	,	,	,
6745	894	22	that	that	IN
6745	894	23	this	this	DT
6745	894	24	will	will	MD
6745	894	25	probably	probably	RB
6745	894	26	never	never	RB
6745	894	27	be	be	VB
6745	894	28	common	common	JJ
6745	894	29	in	in	IN
6745	894	30	this	this	DT
6745	894	31	country	country	NN
6745	894	32	.	.	.
6745	895	1	Cucumbers	cucumber	NNS
6745	895	2	.	.	.
6745	896	1	Cucumbers	cucumber	NNS
6745	896	2	are	be	VBP
6745	896	3	in	in	IN
6745	896	4	the	the	DT
6745	896	5	market	market	NN
6745	896	6	all	all	PDT
6745	896	7	the	the	DT
6745	896	8	year	year	NN
6745	896	9	round	round	NN
6745	896	10	.	.	.
6745	897	1	In	in	IN
6745	897	2	winter	winter	NN
6745	897	3	they	-PRON-	PRP
6745	897	4	are	be	VBP
6745	897	5	raised	raise	VBN
6745	897	6	in	in	IN
6745	897	7	green	green	JJ
6745	897	8	houses	house	NNS
6745	897	9	and	and	CC
6745	897	10	command	command	VB
6745	897	11	a	a	DT
6745	897	12	high	high	JJ
6745	897	13	price	price	NN
6745	897	14	.	.	.
6745	898	1	They	-PRON-	PRP
6745	898	2	begin	begin	VBP
6745	898	3	to	to	TO
6745	898	4	come	come	VB
6745	898	5	from	from	IN
6745	898	6	the	the	DT
6745	898	7	South	South	NNP
6745	898	8	about	about	IN
6745	898	9	the	the	DT
6745	898	10	first	first	JJ
6745	898	11	of	of	IN
6745	898	12	April	April	NNP
6745	898	13	,	,	,
6745	898	14	and	and	CC
6745	898	15	by	by	IN
6745	898	16	the	the	DT
6745	898	17	last	last	JJ
6745	898	18	of	of	IN
6745	898	19	May	May	NNP
6745	898	20	the	the	DT
6745	898	21	price	price	NN
6745	898	22	is	be	VBZ
6745	898	23	reasonable	reasonable	JJ
6745	898	24	.	.	.
6745	899	1	They	-PRON-	PRP
6745	899	2	last	last	VBP
6745	899	3	through	through	IN
6745	899	4	the	the	DT
6745	899	5	summer	summer	NN
6745	899	6	,	,	,
6745	899	7	but	but	CC
6745	899	8	are	be	VBP
6745	899	9	not	not	RB
6745	899	10	very	very	RB
6745	899	11	nice	nice	JJ
6745	899	12	after	after	IN
6745	899	13	August	August	NNP
6745	899	14	They	-PRON-	PRP
6745	899	15	are	be	VBP
6745	899	16	mostly	mostly	RB
6745	899	17	used	use	VBN
6745	899	18	as	as	IN
6745	899	19	a	a	DT
6745	899	20	salad	salad	NN
6745	899	21	and	and	CC
6745	899	22	for	for	IN
6745	899	23	pickles	pickle	NNS
6745	899	24	,	,	,
6745	899	25	but	but	CC
6745	899	26	are	be	VBP
6745	899	27	often	often	RB
6745	899	28	cooked	cook	VBN
6745	899	29	.	.	.
6745	900	1	They	-PRON-	PRP
6745	900	2	should	should	MD
6745	900	3	be	be	VB
6745	900	4	perfectly	perfectly	RB
6745	900	5	green	green	JJ
6745	900	6	and	and	CC
6745	900	7	firm	firm	JJ
6745	900	8	for	for	IN
6745	900	9	a	a	DT
6745	900	10	salad	salad	NN
6745	900	11	,	,	,
6745	900	12	and	and	CC
6745	900	13	when	when	WRB
6745	900	14	to	to	TO
6745	900	15	be	be	VB
6745	900	16	pickled	pickle	VBN
6745	900	17	,	,	,
6745	900	18	they	-PRON-	PRP
6745	900	19	must	must	MD
6745	900	20	be	be	VB
6745	900	21	small	small	JJ
6745	900	22	.	.	.
6745	901	1	If	if	IN
6745	901	2	for	for	IN
6745	901	3	cooking	cooking	NN
6745	901	4	,	,	,
6745	901	5	it	-PRON-	PRP
6745	901	6	does	do	VBZ
6745	901	7	no	no	DT
6745	901	8	harm	harm	NN
6745	901	9	to	to	TO
6745	901	10	have	have	VB
6745	901	11	them	-PRON-	PRP
6745	901	12	a	a	DT
6745	901	13	little	little	RB
6745	901	14	large	large	JJ
6745	901	15	and	and	CC
6745	901	16	slightly	slightly	RB
6745	901	17	turned	turn	VBD
6745	901	18	yellow	yellow	JJ
6745	901	19	.	.	.
6745	902	1	Radishes	radish	NNS
6745	902	2	.	.	.
6745	903	1	There	there	EX
6745	903	2	are	be	VBP
6745	903	3	two	two	CD
6745	903	4	forms	form	NNS
6745	903	5	of	of	IN
6745	903	6	the	the	DT
6745	903	7	radish	radish	NN
6745	903	8	commonly	commonly	RB
6745	903	9	found	find	VBN
6745	903	10	in	in	IN
6745	903	11	the	the	DT
6745	903	12	market	market	NN
6745	903	13	,	,	,
6745	903	14	the	the	DT
6745	903	15	long	long	JJ
6745	903	16	radish	radish	NN
6745	903	17	and	and	CC
6745	903	18	the	the	DT
6745	903	19	small	small	JJ
6745	903	20	round	round	JJ
6745	903	21	one	one	CD
6745	903	22	.	.	.
6745	904	1	They	-PRON-	PRP
6745	904	2	are	be	VBP
6745	904	3	in	in	IN
6745	904	4	the	the	DT
6745	904	5	market	market	NN
6745	904	6	in	in	IN
6745	904	7	all	all	DT
6745	904	8	seasons	season	NNS
6745	904	9	,	,	,
6745	904	10	and	and	CC
6745	904	11	in	in	IN
6745	904	12	early	early	JJ
6745	904	13	spring	spring	NN
6745	904	14	and	and	CC
6745	904	15	summer	summer	VB
6745	904	16	the	the	DT
6745	904	17	price	price	NN
6745	904	18	is	be	VBZ
6745	904	19	low	low	JJ
6745	904	20	.	.	.
6745	905	1	Radishes	radish	NNS
6745	905	2	are	be	VBP
6745	905	3	used	use	VBN
6745	905	4	mostly	mostly	RB
6745	905	5	as	as	IN
6745	905	6	a	a	DT
6745	905	7	relish	relish	NN
6745	905	8	.	.	.
6745	906	1	Chicory	Chicory	NNP
6745	906	2	or	or	CC
6745	906	3	Endive	Endive	NNP
6745	906	4	.	.	.
6745	907	1	The	the	DT
6745	907	2	roots	root	NNS
6745	907	3	and	and	CC
6745	907	4	leaves	leave	NNS
6745	907	5	of	of	IN
6745	907	6	this	this	DT
6745	907	7	plant	plant	NN
6745	907	8	are	be	VBP
6745	907	9	both	both	DT
6745	907	10	used	use	VBN
6745	907	11	,	,	,
6745	907	12	but	but	CC
6745	907	13	the	the	DT
6745	907	14	leaves	leave	NNS
6745	907	15	only	only	RB
6745	907	16	are	be	VBP
6745	907	17	found	find	VBN
6745	907	18	in	in	IN
6745	907	19	the	the	DT
6745	907	20	market	market	NN
6745	907	21	(	(	-LRB-
6745	907	22	the	the	DT
6745	907	23	roots	root	NNS
6745	907	24	are	be	VBP
6745	907	25	used	use	VBN
6745	907	26	in	in	IN
6745	907	27	coffee	coffee	NN
6745	907	28	)	)	-RRB-
6745	907	29	,	,	,
6745	907	30	and	and	CC
6745	907	31	these	these	DT
6745	907	32	come	come	VBP
6745	907	33	in	in	IN
6745	907	34	heads	head	NNS
6745	907	35	like	like	IN
6745	907	36	the	the	DT
6745	907	37	lettuce	lettuce	NN
6745	907	38	.	.	.
6745	908	1	Chicory	chicory	NN
6745	908	2	comes	come	VBZ
6745	908	3	into	into	IN
6745	908	4	the	the	DT
6745	908	5	market	market	NN
6745	908	6	later	later	RB
6745	908	7	than	than	IN
6745	908	8	lettuce	lettuce	NN
6745	908	9	,	,	,
6745	908	10	and	and	CC
6745	908	11	is	be	VBZ
6745	908	12	used	use	VBN
6745	908	13	in	in	IN
6745	908	14	all	all	DT
6745	908	15	respects	respect	NNS
6745	908	16	like	like	IN
6745	908	17	it	-PRON-	PRP
6745	908	18	.	.	.
6745	909	1	Sometimes	sometimes	RB
6745	909	2	it	-PRON-	PRP
6745	909	3	is	be	VBZ
6745	909	4	cooked	cook	VBN
6745	909	5	.	.	.
6745	910	1	Sweet	Sweet	NNP
6745	910	2	Herbs	Herbs	NNP
6745	910	3	.	.	.
6745	911	1	The	the	DT
6745	911	2	housekeeper	housekeeper	NN
6745	911	3	in	in	IN
6745	911	4	large	large	JJ
6745	911	5	cities	city	NNS
6745	911	6	has	have	VBZ
6745	911	7	no	no	DT
6745	911	8	difficulty	difficulty	NN
6745	911	9	in	in	IN
6745	911	10	finding	find	VBG
6745	911	11	all	all	PDT
6745	911	12	the	the	DT
6745	911	13	herbs	herb	NNS
6745	911	14	she	-PRON-	PRP
6745	911	15	may	may	MD
6745	911	16	want	want	VB
6745	911	17	,	,	,
6745	911	18	but	but	CC
6745	911	19	this	this	DT
6745	911	20	is	be	VBZ
6745	911	21	not	not	RB
6745	911	22	so	so	RB
6745	911	23	in	in	IN
6745	911	24	small	small	JJ
6745	911	25	towns	town	NNS
6745	911	26	and	and	CC
6745	911	27	villages	village	NNS
6745	911	28	.	.	.
6745	912	1	The	the	DT
6745	912	2	very	very	JJ
6745	912	3	fact	fact	NN
6745	912	4	,	,	,
6745	912	5	however	however	RB
6745	912	6	,	,	,
6745	912	7	that	that	IN
6745	912	8	one	one	PRP
6745	912	9	lives	live	VBZ
6745	912	10	in	in	IN
6745	912	11	a	a	DT
6745	912	12	country	country	NN
6745	912	13	place	place	NN
6745	912	14	suggests	suggest	VBZ
6745	912	15	a	a	DT
6745	912	16	remedy	remedy	NN
6745	912	17	.	.	.
6745	913	1	Why	why	WRB
6745	913	2	not	not	RB
6745	913	3	have	have	VB
6745	913	4	a	a	DT
6745	913	5	little	little	JJ
6745	913	6	bed	bed	NN
6745	913	7	of	of	IN
6745	913	8	herbs	herb	NNS
6745	913	9	in	in	IN
6745	913	10	your	-PRON-	PRP$
6745	913	11	own	own	JJ
6745	913	12	garden	garden	NN
6745	913	13	,	,	,
6745	913	14	and	and	CC
6745	913	15	before	before	IN
6745	913	16	they	-PRON-	PRP
6745	913	17	go	go	VBP
6745	913	18	to	to	IN
6745	913	19	seed	seed	NN
6745	913	20	,	,	,
6745	913	21	dry	dry	VB
6745	913	22	what	what	WP
6745	913	23	you	-PRON-	PRP
6745	913	24	will	will	MD
6745	913	25	need	need	VB
6745	913	26	for	for	IN
6745	913	27	the	the	DT
6745	913	28	winter	winter	NN
6745	913	29	and	and	CC
6745	913	30	spring	spring	NN
6745	913	31	?	?	.
6745	914	1	Thus	thus	RB
6745	914	2	,	,	,
6745	914	3	in	in	IN
6745	914	4	summer	summer	NN
6745	914	5	you	-PRON-	PRP
6745	914	6	could	could	MD
6745	914	7	always	always	RB
6745	914	8	have	have	VB
6745	914	9	the	the	DT
6745	914	10	fresh	fresh	JJ
6745	914	11	herbs	herb	NNS
6745	914	12	,	,	,
6745	914	13	and	and	CC
6745	914	14	in	in	IN
6745	914	15	whiter	whiter	NNP
6745	914	16	have	have	VBP
6745	914	17	your	-PRON-	PRP$
6745	914	18	supply	supply	NN
6745	914	19	of	of	IN
6745	914	20	dried	dry	VBN
6745	914	21	.	.	.
6745	915	1	It	-PRON-	PRP
6745	915	2	is	be	VBZ
6745	915	3	essential	essential	JJ
6745	915	4	to	to	TO
6745	915	5	have	have	VB
6745	915	6	green	green	JJ
6745	915	7	parsley	parsley	NN
6745	915	8	throughout	throughout	IN
6745	915	9	the	the	DT
6745	915	10	winter	winter	NN
6745	915	11	,	,	,
6745	915	12	and	and	CC
6745	915	13	this	this	DT
6745	915	14	can	can	MD
6745	915	15	be	be	VB
6745	915	16	managed	manage	VBN
6745	915	17	very	very	RB
6745	915	18	easily	easily	RB
6745	915	19	by	by	IN
6745	915	20	having	have	VBG
6745	915	21	two	two	CD
6745	915	22	or	or	CC
6745	915	23	three	three	CD
6745	915	24	pots	pot	NNS
6745	915	25	planted	plant	VBN
6745	915	26	with	with	IN
6745	915	27	healthy	healthy	JJ
6745	915	28	roots	root	NNS
6745	915	29	in	in	IN
6745	915	30	the	the	DT
6745	915	31	fall	fall	NN
6745	915	32	.	.	.
6745	916	1	Or	or	CC
6745	916	2	,	,	,
6745	916	3	a	a	DT
6745	916	4	still	still	RB
6745	916	5	better	well	JJR
6745	916	6	way	way	NN
6745	916	7	is	be	VBZ
6745	916	8	to	to	TO
6745	916	9	have	have	VB
6745	916	10	large	large	JJ
6745	916	11	holes	hole	NNS
6745	916	12	bored	bore	VBN
6745	916	13	in	in	IN
6745	916	14	the	the	DT
6745	916	15	sides	side	NNS
6745	916	16	of	of	IN
6745	916	17	a	a	DT
6745	916	18	large	large	JJ
6745	916	19	tub	tub	NN
6745	916	20	or	or	CC
6745	916	21	keg	keg	NN
6745	916	22	;	;	:
6745	916	23	then	then	RB
6745	916	24	fill	fill	VB
6745	916	25	up	up	RP
6745	916	26	to	to	IN
6745	916	27	the	the	DT
6745	916	28	first	first	JJ
6745	916	29	row	row	NN
6745	916	30	of	of	IN
6745	916	31	holes	hole	NNS
6745	916	32	with	with	IN
6745	916	33	rich	rich	JJ
6745	916	34	soil	soil	NN
6745	916	35	;	;	:
6745	916	36	put	put	VB
6745	916	37	the	the	DT
6745	916	38	roots	root	NNS
6745	916	39	of	of	IN
6745	916	40	the	the	DT
6745	916	41	plants	plant	NNS
6745	916	42	through	through	IN
6745	916	43	the	the	DT
6745	916	44	holes	hole	NNS
6745	916	45	,	,	,
6745	916	46	having	have	VBG
6745	916	47	the	the	DT
6745	916	48	leaves	leave	NNS
6745	916	49	on	on	IN
6745	916	50	the	the	DT
6745	916	51	outside	outside	NN
6745	916	52	;	;	:
6745	916	53	fill	fill	VB
6745	916	54	up	up	RP
6745	916	55	again	again	RB
6745	916	56	with	with	IN
6745	916	57	soil	soil	NN
6745	916	58	and	and	CC
6745	916	59	continue	continue	VB
6745	916	60	this	this	DT
6745	916	61	until	until	IN
6745	916	62	the	the	DT
6745	916	63	tub	tub	NN
6745	916	64	is	be	VBZ
6745	916	65	nearly	nearly	RB
6745	916	66	full	full	JJ
6745	916	67	;	;	:
6745	916	68	then	then	RB
6745	916	69	plant	plant	VB
6745	916	70	the	the	DT
6745	916	71	top	top	NN
6745	916	72	with	with	IN
6745	916	73	roots	root	NNS
6745	916	74	.	.	.
6745	917	1	Keep	keep	VB
6745	917	2	in	in	IN
6745	917	3	a	a	DT
6745	917	4	sunny	sunny	JJ
6745	917	5	window	window	NN
6745	917	6	and	and	CC
6745	917	7	you	-PRON-	PRP
6745	917	8	will	will	MD
6745	917	9	have	have	VB
6745	917	10	not	not	RB
6745	917	11	only	only	RB
6745	917	12	a	a	DT
6745	917	13	useful	useful	JJ
6745	917	14	herb	herb	NN
6745	917	15	,	,	,
6745	917	16	but	but	CC
6745	917	17	a	a	DT
6745	917	18	thing	thing	NN
6745	917	19	of	of	IN
6745	917	20	beauty	beauty	NN
6745	917	21	through	through	IN
6745	917	22	the	the	DT
6745	917	23	winter	winter	NN
6745	917	24	.	.	.
6745	918	1	For	for	IN
6745	918	2	soups	soup	NNS
6745	918	3	,	,	,
6745	918	4	sauces	sauce	NNS
6745	918	5	,	,	,
6745	918	6	stews	stew	NNS
6745	918	7	and	and	CC
6745	918	8	braising	braise	VBG
6745	918	9	,	,	,
6745	918	10	one	one	PRP
6745	918	11	wants	want	VBZ
6745	918	12	sweet	sweet	JJ
6745	918	13	marjoram	marjoram	NNP
6745	918	14	,	,	,
6745	918	15	summer	summer	NN
6745	918	16	savory	savory	NN
6745	918	17	,	,	,
6745	918	18	thyme	thyme	NNS
6745	918	19	,	,	,
6745	918	20	parsley	parsley	NN
6745	918	21	,	,	,
6745	918	22	sage	sage	NN
6745	918	23	,	,	,
6745	918	24	tarragon	tarragon	NNP
6745	918	25	and	and	CC
6745	918	26	bay	bay	NNP
6745	918	27	-	-	HYPH
6745	918	28	leaf	leaf	NN
6745	918	29	always	always	RB
6745	918	30	on	on	IN
6745	918	31	hand	hand	NN
6745	918	32	.	.	.
6745	919	1	You	-PRON-	PRP
6745	919	2	can	can	MD
6745	919	3	get	get	VB
6745	919	4	bunches	bunche	NNS
6745	919	5	of	of	IN
6745	919	6	savory	savory	JJ
6745	919	7	,	,	,
6745	919	8	sage	sage	NN
6745	919	9	,	,	,
6745	919	10	marjoram	marjoram	NNP
6745	919	11	and	and	CC
6745	919	12	thyme	thyme	NNS
6745	919	13	for	for	IN
6745	919	14	five	five	CD
6745	919	15	cents	cent	NNS
6745	919	16	each	each	DT
6745	919	17	at	at	IN
6745	919	18	the	the	DT
6745	919	19	vegetable	vegetable	NN
6745	919	20	market	market	NN
6745	919	21	.	.	.
6745	920	1	Five	five	CD
6745	920	2	cents	cent	NNS
6745	920	3	'	'	POS
6745	920	4	worth	worth	NN
6745	920	5	of	of	IN
6745	920	6	bay	bay	NN
6745	920	7	-	-	HYPH
6745	920	8	leaves	leave	NNS
6745	920	9	from	from	IN
6745	920	10	the	the	DT
6745	920	11	drug	drug	NN
6745	920	12	shop	shop	NN
6745	920	13	win	win	VB
6745	920	14	complete	complete	JJ
6745	920	15	the	the	DT
6745	920	16	list	list	NN
6745	920	17	(	(	-LRB-
6745	920	18	save	save	VB
6745	920	19	tarragon	tarragon	NNP
6745	920	20	,	,	,
6745	920	21	which	which	WDT
6745	920	22	is	be	VBZ
6745	920	23	hard	hard	JJ
6745	920	24	to	to	TO
6745	920	25	find	find	VB
6745	920	26	)	)	-RRB-
6745	920	27	,	,	,
6745	920	28	and	and	CC
6745	920	29	you	-PRON-	PRP
6745	920	30	have	have	VBP
6745	920	31	for	for	IN
6745	920	32	a	a	DT
6745	920	33	quarter	quarter	NN
6745	920	34	of	of	IN
6745	920	35	a	a	DT
6745	920	36	dollar	dollar	NN
6745	920	37	herbs	herb	NNS
6745	920	38	enough	enough	RB
6745	920	39	to	to	TO
6745	920	40	last	last	VB
6745	920	41	a	a	DT
6745	920	42	large	large	JJ
6745	920	43	family	family	NN
6745	920	44	a	a	DT
6745	920	45	year	year	NN
6745	920	46	.	.	.
6745	921	1	Keep	keep	VB
6745	921	2	them	-PRON-	PRP
6745	921	3	tied	tie	VBN
6745	921	4	together	together	RB
6745	921	5	in	in	IN
6745	921	6	a	a	DT
6745	921	7	large	large	JJ
6745	921	8	paper	paper	NN
6745	921	9	bag	bag	NN
6745	921	10	or	or	CC
6745	921	11	a	a	DT
6745	921	12	box	box	NN
6745	921	13	,	,	,
6745	921	14	where	where	WRB
6745	921	15	they	-PRON-	PRP
6745	921	16	will	will	MD
6745	921	17	be	be	VB
6745	921	18	dry	dry	JJ
6745	921	19	.	.	.
6745	922	1	Mint	mint	NN
6745	922	2	and	and	CC
6745	922	3	parsley	parsley	NN
6745	922	4	should	should	MD
6745	922	5	be	be	VB
6745	922	6	used	use	VBN
6745	922	7	green	green	JJ
6745	922	8	.	.	.
6745	923	1	There	there	EX
6745	923	2	is	be	VBZ
6745	923	3	but	but	CC
6745	923	4	little	little	JJ
6745	923	5	difficulty	difficulty	NN
6745	923	6	in	in	IN
6745	923	7	regard	regard	NN
6745	923	8	to	to	IN
6745	923	9	mint	mint	NN
6745	923	10	,	,	,
6745	923	11	as	as	IN
6745	923	12	it	-PRON-	PRP
6745	923	13	is	be	VBZ
6745	923	14	used	use	VBN
6745	923	15	only	only	RB
6745	923	16	in	in	IN
6745	923	17	the	the	DT
6745	923	18	spring	spring	NN
6745	923	19	and	and	CC
6745	923	20	summer	summer	NN
6745	923	21	.	.	.
6745	924	1	GROCERIES	grocery	NNS
6745	924	2	.	.	.
6745	925	1	The	the	DT
6745	925	2	manner	manner	NN
6745	925	3	in	in	IN
6745	925	4	which	which	WDT
6745	925	5	a	a	DT
6745	925	6	housekeeper	housekeeper	NN
6745	925	7	buys	buy	VBZ
6745	925	8	her	-PRON-	PRP$
6745	925	9	groceries	grocery	NNS
6745	925	10	must	must	MD
6745	925	11	depend	depend	VB
6745	925	12	upon	upon	IN
6745	925	13	where	where	WRB
6745	925	14	she	-PRON-	PRP
6745	925	15	lives	live	VBZ
6745	925	16	and	and	CC
6745	925	17	how	how	WRB
6745	925	18	large	large	JJ
6745	925	19	her	-PRON-	PRP$
6745	925	20	family	family	NN
6745	925	21	is	be	VBZ
6745	925	22	.	.	.
6745	926	1	In	in	IN
6745	926	2	a	a	DT
6745	926	3	country	country	NN
6745	926	4	place	place	NN
6745	926	5	,	,	,
6745	926	6	where	where	WRB
6745	926	7	the	the	DT
6745	926	8	stores	store	NNS
6745	926	9	are	be	VBP
6745	926	10	few	few	JJ
6745	926	11	and	and	CC
6745	926	12	not	not	RB
6745	926	13	well	well	RB
6745	926	14	supplied	supplied	JJ
6745	926	15	,	,	,
6745	926	16	it	-PRON-	PRP
6745	926	17	is	be	VBZ
6745	926	18	best	good	JJS
6745	926	19	to	to	TO
6745	926	20	buy	buy	VB
6745	926	21	in	in	IN
6745	926	22	large	large	JJ
6745	926	23	quantities	quantity	NNS
6745	926	24	all	all	DT
6745	926	25	articles	article	NNS
6745	926	26	that	that	WDT
6745	926	27	will	will	MD
6745	926	28	not	not	RB
6745	926	29	deteriorate	deteriorate	VB
6745	926	30	by	by	IN
6745	926	31	keeping	keep	VBG
6745	926	32	.	.	.
6745	927	1	If	if	IN
6745	927	2	one	one	PRP
6745	927	3	has	have	VBZ
6745	927	4	a	a	DT
6745	927	5	large	large	JJ
6745	927	6	family	family	NN
6745	927	7	a	a	DT
6745	927	8	great	great	JJ
6745	927	9	saving	saving	NN
6745	927	10	is	be	VBZ
6745	927	11	made	make	VBN
6745	927	12	by	by	IN
6745	927	13	purchasing	purchase	VBG
6745	927	14	the	the	DT
6745	927	15	greater	great	JJR
6745	927	16	portion	portion	NN
6745	927	17	of	of	IN
6745	927	18	one	one	NN
6745	927	19	's	's	POS
6745	927	20	groceries	grocery	NNS
6745	927	21	at	at	IN
6745	927	22	wholesale	wholesale	NN
6745	927	23	.	.	.
6745	928	1	Flour	flour	NN
6745	928	2	.	.	.
6745	929	1	There	there	EX
6745	929	2	is	be	VBZ
6745	929	3	now	now	RB
6745	929	4	in	in	IN
6745	929	5	use	use	NN
6745	929	6	flour	flour	NN
6745	929	7	made	make	VBN
6745	929	8	by	by	IN
6745	929	9	two	two	CD
6745	929	10	different	different	JJ
6745	929	11	processes	process	NNS
6745	929	12	,	,	,
6745	929	13	by	by	IN
6745	929	14	the	the	DT
6745	929	15	old	old	JJ
6745	929	16	,	,	,
6745	929	17	or	or	CC
6745	929	18	St.	St.	NNP
6745	929	19	Louis	Louis	NNP
6745	929	20	,	,	,
6745	929	21	and	and	CC
6745	929	22	the	the	DT
6745	929	23	new	new	JJ
6745	929	24	,	,	,
6745	929	25	or	or	CC
6745	929	26	Haxall	Haxall	NNP
6745	929	27	.	.	.
6745	930	1	The	the	DT
6745	930	2	Haxall	Haxall	NNP
6745	930	3	flour	flour	NN
6745	930	4	is	be	VBZ
6745	930	5	used	use	VBN
6745	930	6	mostly	mostly	RB
6745	930	7	for	for	IN
6745	930	8	bread	bread	NN
6745	930	9	and	and	CC
6745	930	10	the	the	DT
6745	930	11	old	old	JJ
6745	930	12	-	-	HYPH
6745	930	13	process	process	NN
6745	930	14	for	for	IN
6745	930	15	pastry	pastry	NN
6745	930	16	,	,	,
6745	930	17	cake	cake	NN
6745	930	18	,	,	,
6745	930	19	etc	etc	FW
6745	930	20	.	.	.
6745	931	1	By	by	IN
6745	931	2	the	the	DT
6745	931	3	new	new	JJ
6745	931	4	process	process	NN
6745	931	5	more	more	JJR
6745	931	6	starch	starch	NN
6745	931	7	and	and	CC
6745	931	8	less	less	JJR
6745	931	9	of	of	IN
6745	931	10	the	the	DT
6745	931	11	outer	outer	JJ
6745	931	12	coats	coat	NNS
6745	931	13	,	,	,
6745	931	14	which	which	WDT
6745	931	15	contain	contain	VBP
6745	931	16	much	much	JJ
6745	931	17	of	of	IN
6745	931	18	the	the	DT
6745	931	19	phosphates	phosphate	NNS
6745	931	20	,	,	,
6745	931	21	is	be	VBZ
6745	931	22	retained	retain	VBN
6745	931	23	;	;	:
6745	931	24	so	so	IN
6745	931	25	that	that	IN
6745	931	26	the	the	DT
6745	931	27	flour	flour	NN
6745	931	28	makes	make	VBZ
6745	931	29	a	a	DT
6745	931	30	whiter	whiter	NN
6745	931	31	and	and	CC
6745	931	32	moister	moister	NN
6745	931	33	bread	bread	NN
6745	931	34	.	.	.
6745	932	1	This	this	DT
6745	932	2	flour	flour	NN
6745	932	3	packs	pack	VBZ
6745	932	4	closer	close	RBR
6745	932	5	than	than	IN
6745	932	6	that	that	DT
6745	932	7	made	make	VBN
6745	932	8	in	in	IN
6745	932	9	the	the	DT
6745	932	10	old	old	JJ
6745	932	11	way	way	NN
6745	932	12	,	,	,
6745	932	13	so	so	IN
6745	932	14	that	that	IN
6745	932	15	a	a	DT
6745	932	16	pound	pound	NN
6745	932	17	of	of	IN
6745	932	18	it	-PRON-	PRP
6745	932	19	will	will	MD
6745	932	20	not	not	RB
6745	932	21	measure	measure	VB
6745	932	22	as	as	RB
6745	932	23	much	much	RB
6745	932	24	as	as	IN
6745	932	25	a	a	DT
6745	932	26	pound	pound	NN
6745	932	27	of	of	IN
6745	932	28	the	the	DT
6745	932	29	old	old	JJ
6745	932	30	kind	kind	NN
6745	932	31	.	.	.
6745	933	1	In	in	IN
6745	933	2	using	use	VBG
6745	933	3	an	an	DT
6745	933	4	old	old	JJ
6745	933	5	rule	rule	NN
6745	933	6	,	,	,
6745	933	7	one	one	CD
6745	933	8	-	-	HYPH
6745	933	9	eighth	eighth	JJ
6745	933	10	of	of	IN
6745	933	11	this	this	DT
6745	933	12	flour	flour	NN
6745	933	13	should	should	MD
6745	933	14	be	be	VB
6745	933	15	left	leave	VBN
6745	933	16	out	out	RP
6745	933	17	.	.	.
6745	934	1	For	for	IN
6745	934	2	instance	instance	NN
6745	934	3	,	,	,
6745	934	4	if	if	IN
6745	934	5	in	in	IN
6745	934	6	a	a	DT
6745	934	7	recipe	recipe	NN
6745	934	8	for	for	IN
6745	934	9	bread	bread	NN
6745	934	10	you	-PRON-	PRP
6745	934	11	have	have	VBP
6745	934	12	four	four	CD
6745	934	13	quarts	quart	NNS
6745	934	14	(	(	-LRB-
6745	934	15	old-	old-	RB
6745	934	16	process	process	NN
6745	934	17	)	)	-RRB-
6745	934	18	of	of	IN
6745	934	19	flour	flour	NN
6745	934	20	given	give	VBN
6745	934	21	,	,	,
6745	934	22	of	of	IN
6745	934	23	the	the	DT
6745	934	24	new	new	JJ
6745	934	25	-	-	HYPH
6745	934	26	process	process	NN
6745	934	27	you	-PRON-	PRP
6745	934	28	would	would	MD
6745	934	29	take	take	VB
6745	934	30	only	only	RB
6745	934	31	three	three	CD
6745	934	32	and	and	CC
6745	934	33	a	a	DT
6745	934	34	half	half	NN
6745	934	35	quarts	quart	NNS
6745	934	36	.	.	.
6745	935	1	This	this	DT
6745	935	2	flour	flour	NN
6745	935	3	does	do	VBZ
6745	935	4	not	not	RB
6745	935	5	make	make	VB
6745	935	6	as	as	RB
6745	935	7	good	good	JJ
6745	935	8	cake	cake	NN
6745	935	9	and	and	CC
6745	935	10	pastry	pastry	NN
6745	935	11	as	as	IN
6745	935	12	the	the	DT
6745	935	13	old	old	JJ
6745	935	14	-	-	HYPH
6745	935	15	process	process	NN
6745	935	16	.	.	.
6745	936	1	It	-PRON-	PRP
6745	936	2	is	be	VBZ
6745	936	3	,	,	,
6745	936	4	therefore	therefore	RB
6745	936	5	,	,	,
6745	936	6	well	well	UH
6745	936	7	,	,	,
6745	936	8	to	to	TO
6745	936	9	have	have	VB
6745	936	10	a	a	DT
6745	936	11	barrel	barrel	NN
6745	936	12	of	of	IN
6745	936	13	each	each	DT
6745	936	14	,	,	,
6745	936	15	if	if	IN
6745	936	16	you	-PRON-	PRP
6745	936	17	have	have	VBP
6745	936	18	space	space	NN
6745	936	19	,	,	,
6745	936	20	for	for	IN
6745	936	21	the	the	DT
6745	936	22	pastry	pastry	NN
6745	936	23	flour	flour	NN
6745	936	24	is	be	VBZ
6745	936	25	the	the	DT
6745	936	26	cheaper	cheap	JJR
6745	936	27	,	,	,
6745	936	28	and	and	CC
6745	936	29	the	the	DT
6745	936	30	longer	long	JJR
6745	936	31	all	all	DT
6745	936	32	kinds	kind	NNS
6745	936	33	of	of	IN
6745	936	34	flour	flour	NN
6745	936	35	are	be	VBP
6745	936	36	kept	keep	VBN
6745	936	37	in	in	IN
6745	936	38	a	a	DT
6745	936	39	_	_	NNP
6745	936	40	dry	dry	JJ
6745	936	41	_	_	NNP
6745	936	42	place	place	NN
6745	936	43	,	,	,
6745	936	44	the	the	DT
6745	936	45	better	well	JJR
6745	936	46	they	-PRON-	PRP
6745	936	47	are	be	VBP
6745	936	48	.	.	.
6745	937	1	Buying	buy	VBG
6745	937	2	in	in	IN
6745	937	3	small	small	JJ
6745	937	4	quantities	quantity	NNS
6745	937	5	is	be	VBZ
6745	937	6	extremely	extremely	RB
6745	937	7	extravagant	extravagant	JJ
6745	937	8	.	.	.
6745	938	1	When	when	WRB
6745	938	2	you	-PRON-	PRP
6745	938	3	have	have	VBP
6745	938	4	become	become	VBN
6745	938	5	accustomed	accustomed	JJ
6745	938	6	to	to	IN
6745	938	7	one	one	CD
6745	938	8	brand	brand	NN
6745	938	9	,	,	,
6745	938	10	and	and	CC
6745	938	11	it	-PRON-	PRP
6745	938	12	works	work	VBZ
6745	938	13	to	to	IN
6745	938	14	your	-PRON-	PRP$
6745	938	15	satisfaction	satisfaction	NN
6745	938	16	,	,	,
6745	938	17	do	do	VBP
6745	938	18	not	not	RB
6745	938	19	change	change	VB
6745	938	20	for	for	IN
6745	938	21	a	a	DT
6745	938	22	new	new	JJ
6745	938	23	one	one	NN
6745	938	24	.	.	.
6745	939	1	The	the	DT
6745	939	2	_	_	NNP
6745	939	3	best	good	JJS
6745	939	4	_	_	NNP
6745	939	5	flour	flour	NN
6745	939	6	is	be	VBZ
6745	939	7	the	the	DT
6745	939	8	cheapest	cheap	JJS
6745	939	9	.	.	.
6745	940	1	There	there	EX
6745	940	2	are	be	VBP
6745	940	3	a	a	DT
6745	940	4	great	great	JJ
6745	940	5	many	many	JJ
6745	940	6	brands	brand	NNS
6745	940	7	that	that	WDT
6745	940	8	are	be	VBP
6745	940	9	equally	equally	RB
6745	940	10	good	good	JJ
6745	940	11	.	.	.
6745	941	1	Graham	Graham	NNP
6745	941	2	.	.	.
6745	942	1	The	the	DT
6745	942	2	best	good	JJS
6745	942	3	Graham	Graham	NNP
6745	942	4	is	be	VBZ
6745	942	5	made	make	VBN
6745	942	6	by	by	IN
6745	942	7	grinding	grind	VBG
6745	942	8	good	good	JJ
6745	942	9	wheat	wheat	NN
6745	942	10	and	and	CC
6745	942	11	not	not	RB
6745	942	12	sifting	sift	VBG
6745	942	13	it	-PRON-	PRP
6745	942	14	.	.	.
6745	943	1	Much	much	JJ
6745	943	2	that	that	DT
6745	943	3	is	be	VBZ
6745	943	4	sold	sell	VBN
6745	943	5	is	be	VBZ
6745	943	6	a	a	DT
6745	943	7	poor	poor	JJ
6745	943	8	quality	quality	NN
6745	943	9	of	of	IN
6745	943	10	flour	flour	NN
6745	943	11	mixed	mix	VBN
6745	943	12	with	with	IN
6745	943	13	bran	bran	NN
6745	943	14	.	.	.
6745	944	1	This	this	DT
6745	944	2	will	will	MD
6745	944	3	not	not	RB
6745	944	4	,	,	,
6745	944	5	of	of	IN
6745	944	6	course	course	NN
6745	944	7	,	,	,
6745	944	8	make	make	VB
6745	944	9	good	good	JJ
6745	944	10	,	,	,
6745	944	11	sweet	sweet	JJ
6745	944	12	bread	bread	NN
6745	944	13	.	.	.
6745	945	1	The	the	DT
6745	945	2	"	"	``
6745	945	3	Arlington	Arlington	NNP
6745	945	4	Whole	Whole	NNP
6745	945	5	Wheat	Wheat	NNP
6745	945	6	Meal	Meal	NNP
6745	945	7	"	"	''
6745	945	8	is	be	VBZ
6745	945	9	manufactured	manufacture	VBN
6745	945	10	from	from	IN
6745	945	11	pure	pure	JJ
6745	945	12	wheat	wheat	NN
6745	945	13	,	,	,
6745	945	14	and	and	CC
6745	945	15	makes	make	VBZ
6745	945	16	delicious	delicious	JJ
6745	945	17	bread	bread	NN
6745	945	18	.	.	.
6745	946	1	Graham	Graham	NNP
6745	946	2	,	,	,
6745	946	3	like	like	IN
6745	946	4	flour	flour	NN
6745	946	5	,	,	,
6745	946	6	will	will	MD
6745	946	7	keep	keep	VB
6745	946	8	in	in	IN
6745	946	9	a	a	DT
6745	946	10	cool	cool	JJ
6745	946	11	,	,	,
6745	946	12	dry	dry	JJ
6745	946	13	place	place	NN
6745	946	14	for	for	IN
6745	946	15	years	year	NNS
6745	946	16	.	.	.
6745	947	1	Indian	Indian	NNP
6745	947	2	Meal	Meal	NNP
6745	947	3	.	.	.
6745	948	1	In	in	IN
6745	948	2	most	most	JJS
6745	948	3	families	family	NNS
6745	948	4	there	there	EX
6745	948	5	is	be	VBZ
6745	948	6	a	a	DT
6745	948	7	large	large	JJ
6745	948	8	amount	amount	NN
6745	948	9	of	of	IN
6745	948	10	this	this	DT
6745	948	11	used	use	VBN
6745	948	12	,	,	,
6745	948	13	but	but	CC
6745	948	14	the	the	DT
6745	948	15	quantity	quantity	NN
6745	948	16	purchased	purchase	VBN
6745	948	17	at	at	IN
6745	948	18	a	a	DT
6745	948	19	time	time	NN
6745	948	20	depends	depend	VBZ
6745	948	21	upon	upon	IN
6745	948	22	the	the	DT
6745	948	23	kind	kind	NN
6745	948	24	of	of	IN
6745	948	25	meal	meal	NN
6745	948	26	selected	select	VBN
6745	948	27	.	.	.
6745	949	1	The	the	DT
6745	949	2	common	common	JJ
6745	949	3	kind	kind	NN
6745	949	4	,	,	,
6745	949	5	which	which	WDT
6745	949	6	is	be	VBZ
6745	949	7	made	make	VBN
6745	949	8	by	by	IN
6745	949	9	grinding	grind	VBG
6745	949	10	between	between	IN
6745	949	11	two	two	CD
6745	949	12	mill	mill	NN
6745	949	13	-	-	HYPH
6745	949	14	stones	stone	NNS
6745	949	15	,	,	,
6745	949	16	retains	retain	VBZ
6745	949	17	a	a	DT
6745	949	18	great	great	JJ
6745	949	19	deal	deal	NN
6745	949	20	of	of	IN
6745	949	21	moisture	moisture	NN
6745	949	22	,	,	,
6745	949	23	and	and	CC
6745	949	24	,	,	,
6745	949	25	in	in	IN
6745	949	26	hot	hot	JJ
6745	949	27	weather	weather	NN
6745	949	28	,	,	,
6745	949	29	will	will	MD
6745	949	30	soon	soon	RB
6745	949	31	grow	grow	VB
6745	949	32	musty	musty	JJ
6745	949	33	;	;	:
6745	949	34	but	but	CC
6745	949	35	the	the	DT
6745	949	36	granulated	granulate	VBN
6745	949	37	meal	meal	NN
6745	949	38	will	will	MD
6745	949	39	keep	keep	VB
6745	949	40	for	for	IN
6745	949	41	any	any	DT
6745	949	42	length	length	NN
6745	949	43	of	of	IN
6745	949	44	time	time	NN
6745	949	45	.	.	.
6745	950	1	The	the	DT
6745	950	2	corn	corn	NN
6745	950	3	for	for	IN
6745	950	4	this	this	DT
6745	950	5	meal	meal	NN
6745	950	6	is	be	VBZ
6745	950	7	first	first	RB
6745	950	8	dried	dry	VBN
6745	950	9	;	;	:
6745	950	10	and	and	CC
6745	950	11	it	-PRON-	PRP
6745	950	12	takes	take	VBZ
6745	950	13	about	about	RB
6745	950	14	two	two	CD
6745	950	15	years	year	NNS
6745	950	16	for	for	IN
6745	950	17	this	this	DT
6745	950	18	.	.	.
6745	951	1	Then	then	RB
6745	951	2	the	the	DT
6745	951	3	outer	outer	JJ
6745	951	4	husks	husk	NNS
6745	951	5	are	be	VBP
6745	951	6	removed	remove	VBN
6745	951	7	,	,	,
6745	951	8	and	and	CC
6745	951	9	the	the	DT
6745	951	10	corn	corn	NN
6745	951	11	is	be	VBZ
6745	951	12	ground	grind	VBN
6745	951	13	by	by	IN
6745	951	14	a	a	DT
6745	951	15	process	process	NN
6745	951	16	that	that	WDT
6745	951	17	produces	produce	VBZ
6745	951	18	grains	grain	NNS
6745	951	19	like	like	IN
6745	951	20	granulated	granulate	VBN
6745	951	21	sugar	sugar	NN
6745	951	22	.	.	.
6745	952	1	After	after	IN
6745	952	2	once	once	RB
6745	952	3	using	use	VBG
6745	952	4	this	this	DT
6745	952	5	meal	meal	NN
6745	952	6	one	one	NN
6745	952	7	will	will	MD
6745	952	8	not	not	RB
6745	952	9	willingly	willingly	RB
6745	952	10	go	go	VB
6745	952	11	back	back	RB
6745	952	12	to	to	IN
6745	952	13	the	the	DT
6745	952	14	old	old	JJ
6745	952	15	kind	kind	NN
6745	952	16	.	.	.
6745	953	1	Indian	indian	JJ
6745	953	2	meal	meal	NN
6745	953	3	is	be	VBZ
6745	953	4	made	make	VBN
6745	953	5	from	from	IN
6745	953	6	two	two	CD
6745	953	7	kinds	kind	NNS
6745	953	8	of	of	IN
6745	953	9	corn	corn	NN
6745	953	10	,	,	,
6745	953	11	Northern	Northern	NNP
6745	953	12	and	and	CC
6745	953	13	Southern	southern	JJ
6745	953	14	.	.	.
6745	954	1	The	the	DT
6745	954	2	former	former	JJ
6745	954	3	gives	give	VBZ
6745	954	4	the	the	DT
6745	954	5	yellow	yellow	JJ
6745	954	6	meal	meal	NN
6745	954	7	,	,	,
6745	954	8	and	and	CC
6745	954	9	is	be	VBZ
6745	954	10	much	much	RB
6745	954	11	richer	rich	JJR
6745	954	12	than	than	IN
6745	954	13	the	the	DT
6745	954	14	Southern	Southern	NNP
6745	954	15	,	,	,
6745	954	16	of	of	IN
6745	954	17	which	which	WDT
6745	954	18	white	white	JJ
6745	954	19	meal	meal	NN
6745	954	20	is	be	VBZ
6745	954	21	made	make	VBN
6745	954	22	.	.	.
6745	955	1	Rye	Rye	NNP
6745	955	2	Meal	Meal	NNP
6745	955	3	.	.	.
6745	956	1	This	this	DT
6745	956	2	meal	meal	NN
6745	956	3	,	,	,
6745	956	4	like	like	IN
6745	956	5	the	the	DT
6745	956	6	old	old	JJ
6745	956	7	-	-	HYPH
6745	956	8	process	process	NN
6745	956	9	Indian	Indian	NNP
6745	956	10	,	,	,
6745	956	11	will	will	MD
6745	956	12	grow	grow	VB
6745	956	13	musty	musty	JJ
6745	956	14	in	in	IN
6745	956	15	a	a	DT
6745	956	16	short	short	JJ
6745	956	17	time	time	NN
6745	956	18	in	in	IN
6745	956	19	hot	hot	JJ
6745	956	20	weather	weather	NN
6745	956	21	,	,	,
6745	956	22	so	so	IN
6745	956	23	that	that	DT
6745	956	24	but	but	CC
6745	956	25	a	a	DT
6745	956	26	small	small	JJ
6745	956	27	quantity	quantity	NN
6745	956	28	of	of	IN
6745	956	29	it	-PRON-	PRP
6745	956	30	should	should	MD
6745	956	31	be	be	VB
6745	956	32	bought	buy	VBN
6745	956	33	at	at	IN
6745	956	34	a	a	DT
6745	956	35	time	time	NN
6745	956	36	.	.	.
6745	957	1	The	the	DT
6745	957	2	meal	meal	NN
6745	957	3	is	be	VBZ
6745	957	4	much	much	RB
6745	957	5	better	well	JJR
6745	957	6	than	than	IN
6745	957	7	the	the	DT
6745	957	8	flour	flour	NN
6745	957	9	for	for	IN
6745	957	10	all	all	DT
6745	957	11	kinds	kind	NNS
6745	957	12	of	of	IN
6745	957	13	bread	bread	NN
6745	957	14	and	and	CC
6745	957	15	muffins	muffin	NNS
6745	957	16	.	.	.
6745	958	1	Oat	Oat	NNP
6745	958	2	Meal	Meal	NNP
6745	958	3	.	.	.
6745	959	1	There	there	EX
6745	959	2	are	be	VBP
6745	959	3	several	several	JJ
6745	959	4	kinds	kind	NNS
6745	959	5	of	of	IN
6745	959	6	oat	oat	NN
6745	959	7	meal	meal	NN
6745	959	8	--	--	:
6745	959	9	Scotch	Scotch	NNP
6745	959	10	,	,	,
6745	959	11	Irish	irish	JJ
6745	959	12	,	,	,
6745	959	13	Canadian	canadian	JJ
6745	959	14	and	and	CC
6745	959	15	American	american	JJ
6745	959	16	.	.	.
6745	960	1	The	the	DT
6745	960	2	first	first	JJ
6745	960	3	two	two	CD
6745	960	4	are	be	VBP
6745	960	5	sold	sell	VBN
6745	960	6	in	in	IN
6745	960	7	small	small	JJ
6745	960	8	packages	package	NNS
6745	960	9	,	,	,
6745	960	10	the	the	DT
6745	960	11	Canadian	canadian	JJ
6745	960	12	and	and	CC
6745	960	13	American	American	NNP
6745	960	14	in	in	IN
6745	960	15	any	any	DT
6745	960	16	quantity	quantity	NN
6745	960	17	.	.	.
6745	961	1	It	-PRON-	PRP
6745	961	2	seems	seem	VBZ
6745	961	3	as	as	IN
6745	961	4	if	if	IN
6745	961	5	the	the	DT
6745	961	6	Canadian	canadian	JJ
6745	961	7	and	and	CC
6745	961	8	American	American	NNP
6745	961	9	should	should	MD
6745	961	10	be	be	VB
6745	961	11	the	the	DT
6745	961	12	best	good	JJS
6745	961	13	because	because	IN
6745	961	14	the	the	DT
6745	961	15	freshest	fresh	JJS
6745	961	16	;	;	:
6745	961	17	but	but	CC
6745	961	18	the	the	DT
6745	961	19	fact	fact	NN
6745	961	20	is	be	VBZ
6745	961	21	the	the	DT
6745	961	22	others	other	NNS
6745	961	23	are	be	VBP
6745	961	24	considered	consider	VBN
6745	961	25	the	the	DT
6745	961	26	choicest	choicest	NN
6745	961	27	.	.	.
6745	962	1	Many	many	JJ
6745	962	2	people	people	NNS
6745	962	3	could	could	MD
6745	962	4	not	not	RB
6745	962	5	eat	eat	VB
6745	962	6	oat	oat	NN
6745	962	7	meal	meal	NN
6745	962	8	in	in	IN
6745	962	9	former	former	JJ
6745	962	10	years	year	NNS
6745	962	11	,	,	,
6745	962	12	owing	owe	VBG
6745	962	13	to	to	IN
6745	962	14	the	the	DT
6745	962	15	husks	husk	NNS
6745	962	16	irritating	irritate	VBG
6745	962	17	the	the	DT
6745	962	18	lining	lining	NN
6745	962	19	of	of	IN
6745	962	20	the	the	DT
6745	962	21	stomach	stomach	NN
6745	962	22	.	.	.
6745	963	1	There	there	EX
6745	963	2	is	be	VBZ
6745	963	3	now	now	RB
6745	963	4	what	what	WP
6745	963	5	is	be	VBZ
6745	963	6	called	call	VBN
6745	963	7	pearled	pearl	VBN
6745	963	8	meal	meal	NN
6745	963	9	.	.	.
6745	964	1	All	all	PDT
6745	964	2	the	the	DT
6745	964	3	husks	husk	NNS
6745	964	4	are	be	VBP
6745	964	5	removed	remove	VBN
6745	964	6	,	,	,
6745	964	7	and	and	CC
6745	964	8	the	the	DT
6745	964	9	oats	oat	NNS
6745	964	10	are	be	VBP
6745	964	11	then	then	RB
6745	964	12	cut	cut	VBN
6745	964	13	.	.	.
6745	965	1	The	the	DT
6745	965	2	coarse	coarse	JJ
6745	965	3	kind	kind	NN
6745	965	4	will	will	MD
6745	965	5	keep	keep	VB
6745	965	6	longer	long	JJR
6745	965	7	than	than	IN
6745	965	8	the	the	DT
6745	965	9	fine	fine	JJ
6745	965	10	ground	ground	NN
6745	965	11	,	,	,
6745	965	12	but	but	CC
6745	965	13	it	-PRON-	PRP
6745	965	14	is	be	VBZ
6745	965	15	best	good	JJS
6745	965	16	to	to	TO
6745	965	17	purchase	purchase	VB
6745	965	18	often	often	RB
6745	965	19	,	,	,
6745	965	20	and	and	CC
6745	965	21	have	have	VBP
6745	965	22	the	the	DT
6745	965	23	meal	meal	NN
6745	965	24	as	as	RB
6745	965	25	fresh	fresh	JJ
6745	965	26	as	as	IN
6745	965	27	possible	possible	JJ
6745	965	28	.	.	.
6745	966	1	Cracked	Cracked	NNP
6745	966	2	Wheat	Wheat	NNP
6745	966	3	.	.	.
6745	967	1	This	this	DT
6745	967	2	is	be	VBZ
6745	967	3	the	the	DT
6745	967	4	whole	whole	JJ
6745	967	5	wheat	wheat	NN
6745	967	6	just	just	RB
6745	967	7	crushed	crush	VBD
6745	967	8	or	or	CC
6745	967	9	cut	cut	VBN
6745	967	10	like	like	IN
6745	967	11	the	the	DT
6745	967	12	coarse	coarse	JJ
6745	967	13	oat	oat	NN
6745	967	14	meal	meal	NN
6745	967	15	,	,	,
6745	967	16	but	but	CC
6745	967	17	unlike	unlike	IN
6745	967	18	the	the	DT
6745	967	19	meal	meal	NN
6745	967	20	.	.	.
6745	968	1	It	-PRON-	PRP
6745	968	2	will	will	MD
6745	968	3	keep	keep	VB
6745	968	4	a	a	DT
6745	968	5	long	long	JJ
6745	968	6	time	time	NN
6745	968	7	.	.	.
6745	969	1	It	-PRON-	PRP
6745	969	2	is	be	VBZ
6745	969	3	cooked	cook	VBN
6745	969	4	the	the	DT
6745	969	5	same	same	JJ
6745	969	6	as	as	IN
6745	969	7	oat	oat	NNP
6745	969	8	meal	meal	NN
6745	969	9	.	.	.
6745	970	1	That	that	DT
6745	970	2	which	which	WDT
6745	970	3	is	be	VBZ
6745	970	4	cut	cut	VBN
6745	970	5	makes	make	VBZ
6745	970	6	a	a	DT
6745	970	7	handsomer	handsomer	JJ
6745	970	8	dish	dish	NN
6745	970	9	than	than	IN
6745	970	10	the	the	DT
6745	970	11	crushed	crush	VBN
6745	970	12	,	,	,
6745	970	13	but	but	CC
6745	970	14	the	the	DT
6745	970	15	latter	latter	JJ
6745	970	16	cooks	cook	NNS
6745	970	17	more	more	RBR
6745	970	18	quickly	quickly	RB
6745	970	19	.	.	.
6745	971	1	Hominy	Hominy	NNP
6745	971	2	.	.	.
6745	972	1	This	this	DT
6745	972	2	is	be	VBZ
6745	972	3	made	make	VBN
6745	972	4	from	from	IN
6745	972	5	corn	corn	NN
6745	972	6	,	,	,
6745	972	7	and	and	CC
6745	972	8	it	-PRON-	PRP
6745	972	9	comes	come	VBZ
6745	972	10	in	in	IN
6745	972	11	a	a	DT
6745	972	12	number	number	NN
6745	972	13	of	of	IN
6745	972	14	sizes	size	NNS
6745	972	15	,	,	,
6745	972	16	beginning	begin	VBG
6745	972	17	with	with	IN
6745	972	18	samp	samp	NN
6745	972	19	and	and	CC
6745	972	20	ending	end	VBG
6745	972	21	with	with	IN
6745	972	22	a	a	DT
6745	972	23	grade	grade	NN
6745	972	24	nearly	nearly	RB
6745	972	25	as	as	RB
6745	972	26	fine	fine	JJ
6745	972	27	as	as	IN
6745	972	28	coarse	coarse	RB
6745	972	29	-	-	HYPH
6745	972	30	granulated	granulate	VBN
6745	972	31	sugar	sugar	NN
6745	972	32	.	.	.
6745	973	1	The	the	DT
6745	973	2	finest	fine	JJS
6745	973	3	grade	grade	NN
6745	973	4	is	be	VBZ
6745	973	5	really	really	RB
6745	973	6	the	the	DT
6745	973	7	best	good	JJS
6745	973	8	,	,	,
6745	973	9	so	so	RB
6745	973	10	many	many	JJ
6745	973	11	nice	nice	JJ
6745	973	12	dishes	dish	NNS
6745	973	13	can	can	MD
6745	973	14	be	be	VB
6745	973	15	made	make	VBN
6745	973	16	with	with	IN
6745	973	17	it	-PRON-	PRP
6745	973	18	which	which	WDT
6745	973	19	you	-PRON-	PRP
6745	973	20	can	can	MD
6745	973	21	not	not	RB
6745	973	22	make	make	VB
6745	973	23	with	with	IN
6745	973	24	the	the	DT
6745	973	25	coarse	coarse	NN
6745	973	26	.	.	.
6745	974	1	Hominy	Hominy	NNP
6745	974	2	will	will	MD
6745	974	3	keep	keep	VB
6745	974	4	a	a	DT
6745	974	5	long	long	JJ
6745	974	6	time	time	NN
6745	974	7	,	,	,
6745	974	8	and	and	CC
6745	974	9	it	-PRON-	PRP
6745	974	10	can	can	MD
6745	974	11	be	be	VB
6745	974	12	bought	buy	VBN
6745	974	13	in	in	IN
6745	974	14	five	five	CD
6745	974	15	-	-	HYPH
6745	974	16	pound	pound	NN
6745	974	17	package	package	NN
6745	974	18	or	or	CC
6745	974	19	by	by	IN
6745	974	20	the	the	DT
6745	974	21	barrel	barrel	NN
6745	974	22	.	.	.
6745	975	1	Sugar	sugar	NN
6745	975	2	.	.	.
6745	976	1	The	the	DT
6745	976	2	fine	fine	JJ
6745	976	3	-	-	HYPH
6745	976	4	granulated	granulate	VBN
6745	976	5	sugar	sugar	NN
6745	976	6	is	be	VBZ
6745	976	7	the	the	DT
6745	976	8	best	good	JJS
6745	976	9	and	and	CC
6745	976	10	cheapest	cheap	JJS
6745	976	11	for	for	IN
6745	976	12	general	general	JJ
6745	976	13	family	family	NN
6745	976	14	use	use	NN
6745	976	15	.	.	.
6745	977	1	It	-PRON-	PRP
6745	977	2	is	be	VBZ
6745	977	3	pure	pure	JJ
6745	977	4	and	and	CC
6745	977	5	dry	dry	JJ
6745	977	6	;	;	:
6745	977	7	therefore	therefore	RB
6745	977	8	,	,	,
6745	977	9	there	there	EX
6745	977	10	is	be	VBZ
6745	977	11	more	more	JJR
6745	977	12	in	in	IN
6745	977	13	one	one	CD
6745	977	14	pound	pound	NN
6745	977	15	of	of	IN
6745	977	16	it	-PRON-	PRP
6745	977	17	than	than	IN
6745	977	18	in	in	IN
6745	977	19	a	a	DT
6745	977	20	damp	damp	JJ
6745	977	21	,	,	,
6745	977	22	brown	brown	JJ
6745	977	23	sugar	sugar	NN
6745	977	24	,	,	,
6745	977	25	besides	besides	IN
6745	977	26	its	-PRON-	PRP$
6745	977	27	sweetening	sweeten	VBG
6745	977	28	power	power	NN
6745	977	29	being	be	VBG
6745	977	30	considerably	considerably	RB
6745	977	31	greater	great	JJR
6745	977	32	.	.	.
6745	978	1	The	the	DT
6745	978	2	price	price	NN
6745	978	3	of	of	IN
6745	978	4	sugar	sugar	NN
6745	978	5	at	at	IN
6745	978	6	wholesale	wholesale	JJ
6745	978	7	is	be	VBZ
6745	978	8	not	not	RB
6745	978	9	much	much	RB
6745	978	10	less	less	JJR
6745	978	11	than	than	IN
6745	978	12	at	at	IN
6745	978	13	retail	retail	NN
6745	978	14	,	,	,
6745	978	15	but	but	CC
6745	978	16	time	time	NN
6745	978	17	and	and	CC
6745	978	18	trouble	trouble	NN
6745	978	19	are	be	VBP
6745	978	20	saved	save	VBN
6745	978	21	by	by	IN
6745	978	22	purchasing	purchase	VBG
6745	978	23	by	by	IN
6745	978	24	the	the	DT
6745	978	25	barrel	barrel	NN
6745	978	26	.	.	.
6745	979	1	Spice	spice	NN
6745	979	2	.	.	.
6745	980	1	It	-PRON-	PRP
6745	980	2	is	be	VBZ
6745	980	3	well	well	JJ
6745	980	4	to	to	TO
6745	980	5	keep	keep	VB
6745	980	6	on	on	IN
6745	980	7	hand	hand	NN
6745	980	8	all	all	DT
6745	980	9	kinds	kind	NNS
6745	980	10	of	of	IN
6745	980	11	spice	spice	NN
6745	980	12	,	,	,
6745	980	13	both	both	DT
6745	980	14	whole	whole	NN
6745	980	15	and	and	CC
6745	980	16	ground	ground	NN
6745	980	17	.	.	.
6745	981	1	They	-PRON-	PRP
6745	981	2	should	should	MD
6745	981	3	not	not	RB
6745	981	4	be	be	VB
6745	981	5	in	in	IN
6745	981	6	large	large	JJ
6745	981	7	quantities	quantity	NNS
6745	981	8	,	,	,
6745	981	9	as	as	IN
6745	981	10	a	a	DT
6745	981	11	good	good	JJ
6745	981	12	cook	cook	NN
6745	981	13	will	will	MD
6745	981	14	use	use	VB
6745	981	15	them	-PRON-	PRP
6745	981	16	very	very	RB
6745	981	17	sparingly	sparingly	RB
6745	981	18	,	,	,
6745	981	19	and	and	CC
6745	981	20	a	a	DT
6745	981	21	good	good	JJ
6745	981	22	house	house	NN
6745	981	23	-	-	HYPH
6745	981	24	keeper	keeper	NN
6745	981	25	will	will	MD
6745	981	26	have	have	VB
6745	981	27	too	too	RB
6745	981	28	much	much	JJ
6745	981	29	regard	regard	NN
6745	981	30	for	for	IN
6745	981	31	the	the	DT
6745	981	32	health	health	NN
6745	981	33	of	of	IN
6745	981	34	her	-PRON-	PRP$
6745	981	35	family	family	NN
6745	981	36	and	and	CC
6745	981	37	the	the	DT
6745	981	38	delicacy	delicacy	NN
6745	981	39	of	of	IN
6745	981	40	her	-PRON-	PRP$
6745	981	41	food	food	NN
6745	981	42	to	to	TO
6745	981	43	have	have	VB
6745	981	44	them	-PRON-	PRP
6745	981	45	used	use	VBN
6745	981	46	lavishly	lavishly	RB
6745	981	47	.	.	.
6745	982	1	For	for	IN
6745	982	2	soups	soup	NNS
6745	982	3	and	and	CC
6745	982	4	sauces	sauce	VBZ
6745	982	5	the	the	DT
6745	982	6	whole	whole	JJ
6745	982	7	spice	spice	NN
6745	982	8	is	be	VBZ
6745	982	9	best	good	JJS
6745	982	10	,	,	,
6745	982	11	as	as	IN
6745	982	12	it	-PRON-	PRP
6745	982	13	gives	give	VBZ
6745	982	14	a	a	DT
6745	982	15	delicate	delicate	JJ
6745	982	16	flavor	flavor	NN
6745	982	17	,	,	,
6745	982	18	and	and	CC
6745	982	19	does	do	VBZ
6745	982	20	not	not	RB
6745	982	21	color	color	VB
6745	982	22	.	.	.
6745	983	1	A	a	DT
6745	983	2	small	small	JJ
6745	983	3	wooden	wooden	JJ
6745	983	4	or	or	CC
6745	983	5	tin	tin	JJ
6745	983	6	box	box	NN
6745	983	7	should	should	MD
6745	983	8	be	be	VB
6745	983	9	partly	partly	RB
6745	983	10	filled	fill	VBN
6745	983	11	with	with	IN
6745	983	12	whole	whole	JJ
6745	983	13	mace	mace	NN
6745	983	14	,	,	,
6745	983	15	cloves	clove	NNS
6745	983	16	,	,	,
6745	983	17	allspice	allspice	NN
6745	983	18	and	and	CC
6745	983	19	cinnamon	cinnamon	NN
6745	983	20	,	,	,
6745	983	21	and	and	CC
6745	983	22	a	a	DT
6745	983	23	smaller	small	JJR
6745	983	24	paste	paste	NN
6745	983	25	-	-	HYPH
6745	983	26	board	board	NN
6745	983	27	box	box	NN
6745	983	28	,	,	,
6745	983	29	full	full	JJ
6745	983	30	of	of	IN
6745	983	31	pepper	pepper	NN
6745	983	32	-	-	HYPH
6745	983	33	corns	corn	NNS
6745	983	34	,	,	,
6745	983	35	should	should	MD
6745	983	36	be	be	VB
6745	983	37	placed	place	VBN
6745	983	38	in	in	IN
6745	983	39	it	-PRON-	PRP
6745	983	40	.	.	.
6745	984	1	By	by	IN
6745	984	2	this	this	DT
6745	984	3	plan	plan	NN
6745	984	4	you	-PRON-	PRP
6745	984	5	will	will	MD
6745	984	6	have	have	VB
6745	984	7	all	all	DT
6745	984	8	your	-PRON-	PRP$
6745	984	9	spices	spice	NNS
6745	984	10	together	together	RB
6745	984	11	when	when	WRB
6745	984	12	you	-PRON-	PRP
6745	984	13	season	season	VBP
6745	984	14	a	a	DT
6745	984	15	soup	soup	NN
6745	984	16	or	or	CC
6745	984	17	sauce	sauce	NN
6745	984	18	.	.	.
6745	985	1	English	English	NNP
6745	985	2	Currants	Currants	NNPS
6745	985	3	.	.	.
6745	986	1	These	these	DT
6745	986	2	keep	keep	VBP
6745	986	3	well	well	JJ
6745	986	4	,	,	,
6745	986	5	and	and	CC
6745	986	6	if	if	IN
6745	986	7	cleaned	clean	VBN
6745	986	8	,	,	,
6745	986	9	washed	wash	VBD
6745	986	10	and	and	CC
6745	986	11	_	_	NNP
6745	986	12	well	well	UH
6745	986	13	_	_	NNP
6745	986	14	dried	dry	VBD
6745	986	15	,	,	,
6745	986	16	will	will	MD
6745	986	17	improve	improve	VB
6745	986	18	in	in	IN
6745	986	19	flavor	flavor	NN
6745	986	20	by	by	IN
6745	986	21	being	be	VBG
6745	986	22	kept	keep	VBN
6745	986	23	.	.	.
6745	987	1	Raisins	raisin	NNS
6745	987	2	.	.	.
6745	988	1	In	in	IN
6745	988	2	large	large	JJ
6745	988	3	families	family	NNS
6745	988	4	,	,	,
6745	988	5	if	if	IN
6745	988	6	this	this	DT
6745	988	7	fruit	fruit	NN
6745	988	8	is	be	VBZ
6745	988	9	much	much	RB
6745	988	10	used	use	VBN
6745	988	11	,	,	,
6745	988	12	it	-PRON-	PRP
6745	988	13	is	be	VBZ
6745	988	14	well	well	JJ
6745	988	15	to	to	TO
6745	988	16	buy	buy	VB
6745	988	17	by	by	IN
6745	988	18	the	the	DT
6745	988	19	box	box	NN
6745	988	20	.	.	.
6745	989	1	Time	time	NN
6745	989	2	does	do	VBZ
6745	989	3	not	not	RB
6745	989	4	improve	improve	VB
6745	989	5	raisins	raisin	NNS
6745	989	6	.	.	.
6745	990	1	Soda	Soda	NNP
6745	990	2	,	,	,
6745	990	3	Cream	Cream	NNP
6745	990	4	of	of	IN
6745	990	5	Tartar	Tartar	NNP
6745	990	6	,	,	,
6745	990	7	Baking	Baking	NNP
6745	990	8	Powder	Powder	NNP
6745	990	9	.	.	.
6745	991	1	There	there	EX
6745	991	2	should	should	MD
6745	991	3	not	not	RB
6745	991	4	be	be	VB
6745	991	5	so	so	RB
6745	991	6	much	much	JJ
6745	991	7	of	of	IN
6745	991	8	these	these	DT
6745	991	9	articles	article	NNS
6745	991	10	used	use	VBD
6745	991	11	as	as	IN
6745	991	12	to	to	TO
6745	991	13	require	require	VB
6745	991	14	that	that	IN
6745	991	15	they	-PRON-	PRP
6745	991	16	be	be	VB
6745	991	17	purchased	purchase	VBN
6745	991	18	in	in	IN
6745	991	19	large	large	JJ
6745	991	20	quantities	quantity	NNS
6745	991	21	.	.	.
6745	992	1	Cream	cream	NN
6745	992	2	of	of	IN
6745	992	3	tartar	tartar	NN
6745	992	4	is	be	VBZ
6745	992	5	expensive	expensive	JJ
6745	992	6	,	,	,
6745	992	7	soda	soda	NN
6745	992	8	cheap	cheap	RB
6745	992	9	.	.	.
6745	993	1	If	if	IN
6745	993	2	one	one	CD
6745	993	3	prefers	prefer	VBZ
6745	993	4	to	to	TO
6745	993	5	use	use	VB
6745	993	6	baking	baking	NN
6745	993	7	powders	powder	NNS
6745	993	8	there	there	EX
6745	993	9	will	will	MD
6745	993	10	be	be	VB
6745	993	11	no	no	DT
6745	993	12	need	need	NN
6745	993	13	of	of	IN
6745	993	14	cream	cream	NN
6745	993	15	of	of	IN
6745	993	16	tartar	tartar	NN
6745	993	17	,	,	,
6745	993	18	but	but	CC
6745	993	19	the	the	DT
6745	993	20	soda	soda	NN
6745	993	21	will	will	MD
6745	993	22	still	still	RB
6745	993	23	be	be	VB
6745	993	24	required	require	VBN
6745	993	25	for	for	IN
6745	993	26	gingerbread	gingerbread	NN
6745	993	27	and	and	CC
6745	993	28	brown	brown	JJ
6745	993	29	bread	bread	NN
6745	993	30	,	,	,
6745	993	31	and	and	CC
6745	993	32	to	to	TO
6745	993	33	use	use	VB
6745	993	34	with	with	IN
6745	993	35	sour	sour	JJ
6745	993	36	milk	milk	NN
6745	993	37	,	,	,
6745	993	38	etc	etc	FW
6745	993	39	.	.	.
6745	994	1	The	the	DT
6745	994	2	advantage	advantage	NN
6745	994	3	of	of	IN
6745	994	4	baking	baking	NN
6745	994	5	powder	powder	NN
6745	994	6	is	be	VBZ
6745	994	7	that	that	IN
6745	994	8	it	-PRON-	PRP
6745	994	9	is	be	VBZ
6745	994	10	prepared	prepare	VBN
6745	994	11	by	by	IN
6745	994	12	chemists	chemist	NNS
6745	994	13	who	who	WP
6745	994	14	know	know	VBP
6745	994	15	just	just	RB
6745	994	16	the	the	DT
6745	994	17	proportion	proportion	NN
6745	994	18	of	of	IN
6745	994	19	soda	soda	NN
6745	994	20	to	to	TO
6745	994	21	use	use	VB
6745	994	22	with	with	IN
6745	994	23	the	the	DT
6745	994	24	acid	acid	NN
6745	994	25	(	(	-LRB-
6745	994	26	which	which	WDT
6745	994	27	should	should	MD
6745	994	28	be	be	VB
6745	994	29	cream	cream	NN
6745	994	30	of	of	IN
6745	994	31	tartar	tartar	NN
6745	994	32	)	)	-RRB-
6745	994	33	,	,	,
6745	994	34	and	and	CC
6745	994	35	the	the	DT
6745	994	36	result	result	NN
6745	994	37	will	will	MD
6745	994	38	be	be	VB
6745	994	39	invariable	invariable	JJ
6745	994	40	if	if	IN
6745	994	41	the	the	DT
6745	994	42	cook	cook	NN
6745	994	43	is	be	VBZ
6745	994	44	exact	exact	JJ
6745	994	45	in	in	IN
6745	994	46	measuring	measure	VBG
6745	994	47	the	the	DT
6745	994	48	other	other	JJ
6745	994	49	ingredients	ingredient	NNS
6745	994	50	.	.	.
6745	995	1	When	when	WRB
6745	995	2	an	an	DT
6745	995	3	inexperienced	inexperienced	JJ
6745	995	4	cook	cook	NN
6745	995	5	uses	use	VBZ
6745	995	6	the	the	DT
6745	995	7	soda	soda	NN
6745	995	8	and	and	CC
6745	995	9	cream	cream	NN
6745	995	10	of	of	IN
6745	995	11	tartar	tartar	NN
6745	995	12	there	there	EX
6745	995	13	is	be	VBZ
6745	995	14	apt	apt	JJ
6745	995	15	to	to	TO
6745	995	16	be	be	VB
6745	995	17	a	a	DT
6745	995	18	little	little	JJ
6745	995	19	too	too	RB
6745	995	20	much	much	JJ
6745	995	21	of	of	IN
6745	995	22	one	one	CD
6745	995	23	or	or	CC
6745	995	24	the	the	DT
6745	995	25	other	other	JJ
6745	995	26	.	.	.
6745	996	1	Just	just	RB
6745	996	2	now	now	RB
6745	996	3	,	,	,
6745	996	4	with	with	IN
6745	996	5	the	the	DT
6745	996	6	failure	failure	NN
6745	996	7	of	of	IN
6745	996	8	the	the	DT
6745	996	9	grape	grape	NN
6745	996	10	crops	crop	NNS
6745	996	11	in	in	IN
6745	996	12	France	France	NNP
6745	996	13	,	,	,
6745	996	14	from	from	IN
6745	996	15	which	which	WDT
6745	996	16	a	a	DT
6745	996	17	greater	great	JJR
6745	996	18	part	part	NN
6745	996	19	of	of	IN
6745	996	20	the	the	DT
6745	996	21	crystals	crystal	NNS
6745	996	22	in	in	IN
6745	996	23	use	use	NN
6745	996	24	come	come	VBP
6745	996	25	,	,	,
6745	996	26	cream	cream	NN
6745	996	27	of	of	IN
6745	996	28	tarter	tarter	NN
6745	996	29	is	be	VBZ
6745	996	30	extremely	extremely	RB
6745	996	31	high	high	JJ
6745	996	32	,	,	,
6745	996	33	and	and	CC
6745	996	34	substitutes	substitute	NNS
6745	996	35	,	,	,
6745	996	36	such	such	JJ
6745	996	37	as	as	IN
6745	996	38	phosphates	phosphate	NNS
6745	996	39	,	,	,
6745	996	40	are	be	VBP
6745	996	41	being	be	VBG
6745	996	42	used	use	VBN
6745	996	43	.	.	.
6745	997	1	To	to	TO
6745	997	2	be	be	VB
6745	997	3	Always	always	RB
6745	997	4	Kept	keep	VBN
6745	997	5	on	on	IN
6745	997	6	Hand	Hand	NNP
6745	997	7	.	.	.
6745	998	1	Besides	besides	IN
6745	998	2	the	the	DT
6745	998	3	things	thing	NNS
6745	998	4	already	already	RB
6745	998	5	mentioned	mention	VBN
6745	998	6	,	,	,
6745	998	7	housekeepers	housekeeper	NNS
6745	998	8	should	should	MD
6745	998	9	always	always	RB
6745	998	10	have	have	VB
6745	998	11	a	a	DT
6745	998	12	supply	supply	NN
6745	998	13	of	of	IN
6745	998	14	rice	rice	NN
6745	998	15	,	,	,
6745	998	16	pearl	pearl	NNP
6745	998	17	barley	barley	NNP
6745	998	18	,	,	,
6745	998	19	dried	dry	VBN
6745	998	20	beans	bean	NNS
6745	998	21	,	,	,
6745	998	22	split	split	JJ
6745	998	23	peas	pea	NNS
6745	998	24	,	,	,
6745	998	25	tapioca	tapioca	UH
6745	998	26	,	,	,
6745	998	27	macaroni	macaroni	NNP
6745	998	28	,	,	,
6745	998	29	vermicilli	vermicilli	JJ
6745	998	30	,	,	,
6745	998	31	tea	tea	NN
6745	998	32	,	,	,
6745	998	33	coffee	coffee	NN
6745	998	34	,	,	,
6745	998	35	chocolate	chocolate	NN
6745	998	36	,	,	,
6745	998	37	corn	corn	NN
6745	998	38	-	-	HYPH
6745	998	39	starch	starch	NN
6745	998	40	,	,	,
6745	998	41	molasses	molasse	NNS
6745	998	42	,	,	,
6745	998	43	vinegar	vinegar	NN
6745	998	44	,	,	,
6745	998	45	mustard	mustard	NN
6745	998	46	,	,	,
6745	998	47	pepper	pepper	NN
6745	998	48	,	,	,
6745	998	49	salt	salt	NN
6745	998	50	,	,	,
6745	998	51	capers	caper	NNS
6745	998	52	,	,	,
6745	998	53	canned	can	VBD
6745	998	54	tomato	tomato	NNP
6745	998	55	,	,	,
6745	998	56	and	and	CC
6745	998	57	any	any	DT
6745	998	58	other	other	JJ
6745	998	59	canned	canned	JJ
6745	998	60	vegetables	vegetable	NNS
6745	998	61	of	of	IN
6745	998	62	which	which	WDT
6745	998	63	a	a	DT
6745	998	64	quantity	quantity	NN
6745	998	65	is	be	VBZ
6745	998	66	used	use	VBN
6745	998	67	.	.	.
6745	999	1	Of	of	IN
6745	999	2	the	the	DT
6745	999	3	many	many	JJ
6745	999	4	kind	kind	NN
6745	999	5	of	of	IN
6745	999	6	molasses	molasse	NNS
6745	999	7	,	,	,
6745	999	8	Porto	Porto	NNP
6745	999	9	Rico	Rico	NNP
6745	999	10	is	be	VBZ
6745	999	11	the	the	DT
6745	999	12	best	good	JJS
6745	999	13	for	for	IN
6745	999	14	cooking	cook	VBG
6745	999	15	purposes	purpose	NNS
6745	999	16	.	.	.
6745	1000	1	It	-PRON-	PRP
6745	1000	2	is	be	VBZ
6745	1000	3	well	well	JJ
6745	1000	4	to	to	TO
6745	1000	5	have	have	VB
6745	1000	6	a	a	DT
6745	1000	7	few	few	JJ
6745	1000	8	such	such	JJ
6745	1000	9	condiments	condiment	NNS
6745	1000	10	as	as	IN
6745	1000	11	curry	curry	NN
6745	1000	12	powder	powder	NN
6745	1000	13	(	(	-LRB-
6745	1000	14	a	a	DT
6745	1000	15	small	small	JJ
6745	1000	16	bottle	bottle	NN
6745	1000	17	will	will	MD
6745	1000	18	last	last	VB
6745	1000	19	for	for	IN
6745	1000	20	years	year	NNS
6745	1000	21	)	)	-RRB-
6745	1000	22	,	,	,
6745	1000	23	Halford	Halford	NNP
6745	1000	24	sauce	sauce	NN
6745	1000	25	,	,	,
6745	1000	26	essence	essence	NN
6745	1000	27	of	of	IN
6745	1000	28	anchovies	anchovies	NNP
6745	1000	29	and	and	CC
6745	1000	30	mushroom	mushroom	NN
6745	1000	31	ketchup	ketchup	NN
6745	1000	32	.	.	.
6745	1001	1	These	these	DT
6745	1001	2	give	give	VBP
6745	1001	3	variety	variety	NN
6745	1001	4	to	to	IN
6745	1001	5	the	the	DT
6745	1001	6	flavoring	flavoring	NN
6745	1001	7	,	,	,
6745	1001	8	and	and	CC
6745	1001	9	,	,	,
6745	1001	10	if	if	IN
6745	1001	11	used	use	VBN
6745	1001	12	carefully	carefully	RB
6745	1001	13	,	,	,
6745	1001	14	will	will	MD
6745	1001	15	not	not	RB
6745	1001	16	be	be	VB
6745	1001	17	an	an	DT
6745	1001	18	expensive	expensive	JJ
6745	1001	19	addition	addition	NN
6745	1001	20	,	,	,
6745	1001	21	so	so	RB
6745	1001	22	little	little	JJ
6745	1001	23	is	be	VBZ
6745	1001	24	needed	need	VBN
6745	1001	25	for	for	IN
6745	1001	26	a	a	DT
6745	1001	27	dish	dish	NN
6745	1001	28	.	.	.
6745	1002	1	CARE	care	NN
6745	1002	2	OF	of	IN
6745	1002	3	FOOD	food	NN
6745	1002	4	.	.	.
6745	1003	1	A	a	DT
6745	1003	2	great	great	JJ
6745	1003	3	saving	saving	NN
6745	1003	4	is	be	VBZ
6745	1003	5	made	make	VBN
6745	1003	6	by	by	IN
6745	1003	7	the	the	DT
6745	1003	8	proper	proper	JJ
6745	1003	9	care	care	NN
6745	1003	10	and	and	CC
6745	1003	11	use	use	NN
6745	1003	12	of	of	IN
6745	1003	13	cooked	cooked	JJ
6745	1003	14	and	and	CC
6745	1003	15	uncooked	uncooked	JJ
6745	1003	16	food	food	NN
6745	1003	17	.	.	.
6745	1004	1	The	the	DT
6745	1004	2	first	first	JJ
6745	1004	3	and	and	CC
6745	1004	4	great	great	JJ
6745	1004	5	consideration	consideration	NN
6745	1004	6	is	be	VBZ
6745	1004	7	perfect	perfect	JJ
6745	1004	8	cleanliness	cleanliness	NN
6745	1004	9	.	.	.
6745	1005	1	The	the	DT
6745	1005	2	ice	ice	NN
6745	1005	3	chest	chest	NN
6745	1005	4	and	and	CC
6745	1005	5	cellar	cellar	NN
6745	1005	6	should	should	MD
6745	1005	7	be	be	VB
6745	1005	8	thoroughly	thoroughly	RB
6745	1005	9	cleaned	clean	VBN
6745	1005	10	once	once	RB
6745	1005	11	a	a	DT
6745	1005	12	week	week	NN
6745	1005	13	;	;	:
6745	1005	14	the	the	DT
6745	1005	15	jars	jar	NNS
6745	1005	16	in	in	IN
6745	1005	17	which	which	WDT
6745	1005	18	bread	bread	NN
6745	1005	19	is	be	VBZ
6745	1005	20	kept	keep	VBN
6745	1005	21	must	must	MD
6745	1005	22	be	be	VB
6745	1005	23	washed	wash	VBN
6745	1005	24	,	,	,
6745	1005	25	scalded	scald	VBN
6745	1005	26	and	and	CC
6745	1005	27	dried	dry	VBN
6745	1005	28	thoroughly	thoroughly	RB
6745	1005	29	at	at	IN
6745	1005	30	least	least	JJS
6745	1005	31	twice	twice	RB
6745	1005	32	a	a	DT
6745	1005	33	week	week	NN
6745	1005	34	.	.	.
6745	1006	1	When	when	WRB
6745	1006	2	cooked	cook	VBN
6745	1006	3	food	food	NN
6745	1006	4	is	be	VBZ
6745	1006	5	placed	place	VBN
6745	1006	6	in	in	IN
6745	1006	7	either	either	CC
6745	1006	8	the	the	DT
6745	1006	9	ice	ice	NN
6745	1006	10	chest	chest	NN
6745	1006	11	or	or	CC
6745	1006	12	cellar	cellar	NN
6745	1006	13	it	-PRON-	PRP
6745	1006	14	should	should	MD
6745	1006	15	be	be	VB
6745	1006	16	perfectly	perfectly	RB
6745	1006	17	cool	cool	JJ
6745	1006	18	;	;	:
6745	1006	19	if	if	IN
6745	1006	20	not	not	RB
6745	1006	21	,	,	,
6745	1006	22	it	-PRON-	PRP
6745	1006	23	will	will	MD
6745	1006	24	absorb	absorb	VB
6745	1006	25	an	an	DT
6745	1006	26	unpleasant	unpleasant	JJ
6745	1006	27	flavor	flavor	NN
6745	1006	28	from	from	IN
6745	1006	29	the	the	DT
6745	1006	30	close	close	JJ
6745	1006	31	atmosphere	atmosphere	NN
6745	1006	32	of	of	IN
6745	1006	33	either	either	DT
6745	1006	34	place	place	NN
6745	1006	35	.	.	.
6745	1007	1	Meat	meat	NN
6745	1007	2	should	should	MD
6745	1007	3	not	not	RB
6745	1007	4	be	be	VB
6745	1007	5	put	put	VBN
6745	1007	6	directly	directly	RB
6745	1007	7	on	on	IN
6745	1007	8	the	the	DT
6745	1007	9	ice	ice	NN
6745	1007	10	,	,	,
6745	1007	11	as	as	IN
6745	1007	12	the	the	DT
6745	1007	13	water	water	NN
6745	1007	14	draws	draw	VBZ
6745	1007	15	out	out	RP
6745	1007	16	the	the	DT
6745	1007	17	juices	juice	NNS
6745	1007	18	.	.	.
6745	1008	1	Always	always	RB
6745	1008	2	place	place	VB
6745	1008	3	it	-PRON-	PRP
6745	1008	4	in	in	IN
6745	1008	5	a	a	DT
6745	1008	6	pan	pan	NN
6745	1008	7	,	,	,
6745	1008	8	and	and	CC
6745	1008	9	this	this	DT
6745	1008	10	may	may	MD
6745	1008	11	be	be	VB
6745	1008	12	set	set	VBN
6745	1008	13	on	on	IN
6745	1008	14	the	the	DT
6745	1008	15	ice	ice	NN
6745	1008	16	.	.	.
6745	1009	1	When	when	WRB
6745	1009	2	you	-PRON-	PRP
6745	1009	3	have	have	VBP
6745	1009	4	a	a	DT
6745	1009	5	refrigerator	refrigerator	NN
6745	1009	6	where	where	WRB
6745	1009	7	the	the	DT
6745	1009	8	meat	meat	NN
6745	1009	9	can	can	MD
6745	1009	10	be	be	VB
6745	1009	11	hung	hang	VBN
6745	1009	12	,	,	,
6745	1009	13	a	a	DT
6745	1009	14	pan	pan	NN
6745	1009	15	is	be	VBZ
6745	1009	16	not	not	RB
6745	1009	17	needed	need	VBN
6745	1009	18	.	.	.
6745	1010	1	In	in	IN
6745	1010	2	winter	winter	NN
6745	1010	3	,	,	,
6745	1010	4	too	too	RB
6745	1010	5	,	,	,
6745	1010	6	when	when	WRB
6745	1010	7	one	one	PRP
6745	1010	8	has	have	VBZ
6745	1010	9	a	a	DT
6745	1010	10	cold	cold	JJ
6745	1010	11	room	room	NN
6745	1010	12	,	,	,
6745	1010	13	it	-PRON-	PRP
6745	1010	14	is	be	VBZ
6745	1010	15	best	good	JJS
6745	1010	16	to	to	TO
6745	1010	17	hang	hang	VB
6745	1010	18	meats	meat	NNS
6745	1010	19	there	there	RB
6745	1010	20	.	.	.
6745	1011	1	These	these	DT
6745	1011	2	remarks	remark	NNS
6745	1011	3	apply	apply	VBP
6745	1011	4	,	,	,
6745	1011	5	of	of	IN
6745	1011	6	course	course	NN
6745	1011	7	,	,	,
6745	1011	8	only	only	RB
6745	1011	9	to	to	IN
6745	1011	10	joints	joint	NNS
6745	1011	11	and	and	CC
6745	1011	12	fowl	fowl	NN
6745	1011	13	.	.	.
6745	1012	1	The	the	DT
6745	1012	2	habit	habit	NN
6745	1012	3	which	which	WDT
6745	1012	4	many	many	JJ
6745	1012	5	people	people	NNS
6745	1012	6	have	have	VBP
6745	1012	7	of	of	IN
6745	1012	8	putting	put	VBG
6745	1012	9	steaks	steak	NNS
6745	1012	10	,	,	,
6745	1012	11	chops	chop	NNS
6745	1012	12	,	,	,
6745	1012	13	etc	etc	FW
6745	1012	14	.	.	FW
6745	1012	15	,	,	,
6745	1012	16	in	in	IN
6745	1012	17	the	the	DT
6745	1012	18	wrapping	wrapping	NN
6745	1012	19	paper	paper	NN
6745	1012	20	on	on	IN
6745	1012	21	ice	ice	NN
6745	1012	22	,	,	,
6745	1012	23	is	be	VBZ
6745	1012	24	a	a	DT
6745	1012	25	very	very	RB
6745	1012	26	bad	bad	JJ
6745	1012	27	one	one	NN
6745	1012	28	.	.	.
6745	1013	1	When	when	WRB
6745	1013	2	purchasing	purchase	VBG
6745	1013	3	meat	meat	NN
6745	1013	4	always	always	RB
6745	1013	5	have	have	VBP
6745	1013	6	the	the	DT
6745	1013	7	trimmings	trimming	NNS
6745	1013	8	sent	send	VBN
6745	1013	9	home	home	RB
6745	1013	10	,	,	,
6745	1013	11	as	as	IN
6745	1013	12	they	-PRON-	PRP
6745	1013	13	help	help	VBP
6745	1013	14	to	to	TO
6745	1013	15	make	make	VB
6745	1013	16	soups	soup	NNS
6745	1013	17	and	and	CC
6745	1013	18	sauces	sauce	NNS
6745	1013	19	.	.	.
6745	1014	1	Every	every	DT
6745	1014	2	scrap	scrap	NN
6745	1014	3	of	of	IN
6745	1014	4	meat	meat	NN
6745	1014	5	and	and	CC
6745	1014	6	bone	bone	NN
6745	1014	7	left	leave	VBN
6745	1014	8	from	from	IN
6745	1014	9	roasts	roast	NNS
6745	1014	10	and	and	CC
6745	1014	11	broils	broil	NNS
6745	1014	12	should	should	MD
6745	1014	13	be	be	VB
6745	1014	14	saved	save	VBN
6745	1014	15	for	for	IN
6745	1014	16	the	the	DT
6745	1014	17	soup	soup	NN
6745	1014	18	-	-	HYPH
6745	1014	19	pot	pot	NN
6745	1014	20	.	.	.
6745	1015	1	Trimmings	trimming	NNS
6745	1015	2	from	from	IN
6745	1015	3	ham	ham	NN
6745	1015	4	,	,	,
6745	1015	5	tongue	tongue	NN
6745	1015	6	,	,	,
6745	1015	7	corned	corn	VBN
6745	1015	8	beef	beef	NN
6745	1015	9	,	,	,
6745	1015	10	etc	etc	FW
6745	1015	11	.	.	.
6745	1015	12	,	,	,
6745	1015	13	should	should	MD
6745	1015	14	all	all	DT
6745	1015	15	be	be	VB
6745	1015	16	saved	save	VBN
6745	1015	17	for	for	IN
6745	1015	18	the	the	DT
6745	1015	19	many	many	JJ
6745	1015	20	relishes	relish	NNS
6745	1015	21	they	-PRON-	PRP
6745	1015	22	will	will	MD
6745	1015	23	make	make	VB
6745	1015	24	.	.	.
6745	1016	1	Cold	cold	JJ
6745	1016	2	fish	fish	NN
6745	1016	3	can	can	MD
6745	1016	4	be	be	VB
6745	1016	5	used	use	VBN
6745	1016	6	in	in	IN
6745	1016	7	salads	salad	NNS
6745	1016	8	and	and	CC
6745	1016	9	warmed	warm	VBD
6745	1016	10	up	up	RP
6745	1016	11	in	in	IN
6745	1016	12	many	many	JJ
6745	1016	13	palatable	palatable	JJ
6745	1016	14	ways	way	NNS
6745	1016	15	.	.	.
6745	1017	1	In	in	IN
6745	1017	2	fact	fact	NN
6745	1017	3	,	,	,
6745	1017	4	nothing	nothing	NN
6745	1017	5	that	that	WDT
6745	1017	6	comes	come	VBZ
6745	1017	7	on	on	IN
6745	1017	8	the	the	DT
6745	1017	9	table	table	NN
6745	1017	10	is	be	VBZ
6745	1017	11	enjoyed	enjoy	VBN
6745	1017	12	more	more	JJR
6745	1017	13	than	than	IN
6745	1017	14	the	the	DT
6745	1017	15	little	little	JJ
6745	1017	16	dishes	dish	NNS
6745	1017	17	which	which	WDT
6745	1017	18	an	an	DT
6745	1017	19	artistic	artistic	JJ
6745	1017	20	cook	cook	NN
6745	1017	21	will	will	MD
6745	1017	22	make	make	VB
6745	1017	23	from	from	IN
6745	1017	24	the	the	DT
6745	1017	25	odds	odd	NNS
6745	1017	26	and	and	CC
6745	1017	27	ends	end	VBZ
6745	1017	28	left	leave	VBN
6745	1017	29	from	from	IN
6745	1017	30	a	a	DT
6745	1017	31	former	former	JJ
6745	1017	32	meal	meal	NN
6745	1017	33	.	.	.
6745	1018	1	By	by	IN
6745	1018	2	artistic	artistic	JJ
6745	1018	3	cook	cook	NN
6745	1018	4	is	be	VBZ
6745	1018	5	meant	mean	VBN
6745	1018	6	not	not	RB
6745	1018	7	a	a	DT
6745	1018	8	professional	professional	JJ
6745	1018	9	,	,	,
6745	1018	10	but	but	CC
6745	1018	11	a	a	DT
6745	1018	12	woman	woman	NN
6745	1018	13	who	who	WP
6745	1018	14	believes	believe	VBZ
6745	1018	15	in	in	IN
6745	1018	16	cleanliness	cleanliness	JJ
6745	1018	17	and	and	CC
6745	1018	18	hot	hot	JJ
6745	1018	19	dishes	dish	NNS
6745	1018	20	,	,	,
6745	1018	21	and	and	CC
6745	1018	22	that	that	IN
6745	1018	23	there	there	EX
6745	1018	24	is	be	VBZ
6745	1018	25	something	something	NN
6745	1018	26	in	in	IN
6745	1018	27	the	the	DT
6745	1018	28	appearance	appearance	NN
6745	1018	29	as	as	RB
6745	1018	30	well	well	RB
6745	1018	31	as	as	IN
6745	1018	32	in	in	IN
6745	1018	33	the	the	DT
6745	1018	34	taste	taste	NN
6745	1018	35	of	of	IN
6745	1018	36	the	the	DT
6745	1018	37	food	food	NN
6745	1018	38	,	,	,
6745	1018	39	and	and	CC
6745	1018	40	who	who	WP
6745	1018	41	does	do	VBZ
6745	1018	42	not	not	RB
6745	1018	43	believe	believe	VB
6745	1018	44	that	that	IN
6745	1018	45	a	a	DT
6745	1018	46	quantity	quantity	NN
6745	1018	47	of	of	IN
6745	1018	48	butter	butter	NN
6745	1018	49	,	,	,
6745	1018	50	or	or	CC
6745	1018	51	of	of	IN
6745	1018	52	some	some	DT
6745	1018	53	kind	kind	NN
6745	1018	54	of	of	IN
6745	1018	55	fat	fat	NN
6745	1018	56	,	,	,
6745	1018	57	is	be	VBZ
6745	1018	58	essential	essential	JJ
6745	1018	59	to	to	IN
6745	1018	60	the	the	DT
6745	1018	61	success	success	NN
6745	1018	62	of	of	IN
6745	1018	63	nearly	nearly	RB
6745	1018	64	every	every	DT
6745	1018	65	dish	dish	NN
6745	1018	66	cooked	cook	VBN
6745	1018	67	.	.	.
6745	1019	1	The	the	DT
6745	1019	2	amount	amount	NN
6745	1019	3	of	of	IN
6745	1019	4	food	food	NN
6745	1019	5	spoiled	spoil	VBN
6745	1019	6	by	by	IN
6745	1019	7	butter	butter	NN
6745	1019	8	,	,	,
6745	1019	9	_	_	NNP
6745	1019	10	good	good	JJ
6745	1019	11	_	_	NNP
6745	1019	12	butter	butter	NN
6745	1019	13	too	too	RB
6745	1019	14	,	,	,
6745	1019	15	is	be	VBZ
6745	1019	16	surprising	surprising	JJ
6745	1019	17	.	.	.
6745	1020	1	One	one	PRP
6745	1020	2	should	should	MD
6745	1020	3	have	have	VB
6745	1020	4	a	a	DT
6745	1020	5	number	number	NN
6745	1020	6	of	of	IN
6745	1020	7	plates	plate	NNS
6745	1020	8	for	for	IN
6745	1020	9	cold	cold	JJ
6745	1020	10	food	food	NN
6745	1020	11	,	,	,
6745	1020	12	that	that	IN
6745	1020	13	each	each	DT
6745	1020	14	kind	kind	NN
6745	1020	15	may	may	MD
6745	1020	16	be	be	VB
6745	1020	17	kept	keep	VBN
6745	1020	18	by	by	IN
6745	1020	19	itself	-PRON-	PRP
6745	1020	20	.	.	.
6745	1021	1	The	the	DT
6745	1021	2	fat	fat	JJ
6745	1021	3	trimmings	trimming	NNS
6745	1021	4	from	from	IN
6745	1021	5	beef	beef	NN
6745	1021	6	,	,	,
6745	1021	7	pork	pork	NN
6745	1021	8	,	,	,
6745	1021	9	veal	veal	NN
6745	1021	10	,	,	,
6745	1021	11	chickens	chicken	NNS
6745	1021	12	and	and	CC
6745	1021	13	fowl	fowl	NN
6745	1021	14	should	should	MD
6745	1021	15	be	be	VB
6745	1021	16	tried	try	VBN
6745	1021	17	out	out	RP
6745	1021	18	while	while	IN
6745	1021	19	fresh	fresh	JJ
6745	1021	20	,	,	,
6745	1021	21	and	and	CC
6745	1021	22	then	then	RB
6745	1021	23	strained	strain	VBD
6745	1021	24	.	.	.
6745	1022	1	The	the	DT
6745	1022	2	fowl	fowl	NN
6745	1022	3	and	and	CC
6745	1022	4	chicken	chicken	NN
6745	1022	5	fat	fat	NN
6745	1022	6	ought	ought	MD
6745	1022	7	to	to	TO
6745	1022	8	be	be	VB
6745	1022	9	kept	keep	VBN
6745	1022	10	in	in	IN
6745	1022	11	a	a	DT
6745	1022	12	pot	pot	NN
6745	1022	13	by	by	IN
6745	1022	14	itself	-PRON-	PRP
6745	1022	15	for	for	IN
6745	1022	16	shortening	shorten	VBG
6745	1022	17	and	and	CC
6745	1022	18	delicate	delicate	JJ
6745	1022	19	frying	frying	NN
6745	1022	20	.	.	.
6745	1023	1	Have	have	VB
6745	1023	2	a	a	DT
6745	1023	3	stone	stone	NN
6745	1023	4	pot	pot	NN
6745	1023	5	for	for	IN
6745	1023	6	it	-PRON-	PRP
6745	1023	7	,	,	,
6745	1023	8	holding	hold	VBG
6745	1023	9	about	about	IN
6745	1023	10	a	a	DT
6745	1023	11	quart	quart	NN
6745	1023	12	,	,	,
6745	1023	13	and	and	CC
6745	1023	14	another	another	DT
6745	1023	15	,	,	,
6745	1023	16	holding	hold	VBG
6745	1023	17	three	three	CD
6745	1023	18	or	or	CC
6745	1023	19	four	four	CD
6745	1023	20	quarts	quart	NNS
6745	1023	21	,	,	,
6745	1023	22	for	for	IN
6745	1023	23	the	the	DT
6745	1023	24	other	other	JJ
6745	1023	25	kinds	kind	NNS
6745	1023	26	.	.	.
6745	1024	1	The	the	DT
6745	1024	2	fat	fat	NN
6745	1024	3	that	that	WDT
6745	1024	4	has	have	VBZ
6745	1024	5	been	be	VBN
6745	1024	6	skimmed	skim	VBN
6745	1024	7	from	from	IN
6745	1024	8	soups	soup	NNS
6745	1024	9	,	,	,
6745	1024	10	boiled	boil	VBN
6745	1024	11	beef	beef	NN
6745	1024	12	and	and	CC
6745	1024	13	fowl	fowl	NN
6745	1024	14	,	,	,
6745	1024	15	should	should	MD
6745	1024	16	be	be	VB
6745	1024	17	cooked	cook	VBN
6745	1024	18	rather	rather	RB
6745	1024	19	slowly	slowly	RB
6745	1024	20	until	until	IN
6745	1024	21	the	the	DT
6745	1024	22	sediment	sediment	NN
6745	1024	23	falls	fall	VBZ
6745	1024	24	to	to	IN
6745	1024	25	the	the	DT
6745	1024	26	bottom	bottom	NN
6745	1024	27	and	and	CC
6745	1024	28	there	there	EX
6745	1024	29	is	be	VBZ
6745	1024	30	not	not	RB
6745	1024	31	the	the	DT
6745	1024	32	shadow	shadow	NN
6745	1024	33	of	of	IN
6745	1024	34	a	a	DT
6745	1024	35	bubble	bubble	NN
6745	1024	36	.	.	.
6745	1025	1	It	-PRON-	PRP
6745	1025	2	can	can	MD
6745	1025	3	then	then	RB
6745	1025	4	be	be	VB
6745	1025	5	strained	strain	VBN
6745	1025	6	into	into	IN
6745	1025	7	the	the	DT
6745	1025	8	jar	jar	NN
6745	1025	9	with	with	IN
6745	1025	10	the	the	DT
6745	1025	11	other	other	JJ
6745	1025	12	fat	fat	NN
6745	1025	13	;	;	:
6745	1025	14	but	but	CC
6745	1025	15	if	if	IN
6745	1025	16	strained	strain	VBN
6745	1025	17	while	while	IN
6745	1025	18	bubbles	bubble	NNS
6745	1025	19	remain	remain	VBP
6745	1025	20	,	,	,
6745	1025	21	there	there	EX
6745	1025	22	is	be	VBZ
6745	1025	23	water	water	NN
6745	1025	24	in	in	IN
6745	1025	25	it	-PRON-	PRP
6745	1025	26	,	,	,
6745	1025	27	and	and	CC
6745	1025	28	it	-PRON-	PRP
6745	1025	29	will	will	MD
6745	1025	30	spoil	spoil	VB
6745	1025	31	quickly	quickly	RB
6745	1025	32	.	.	.
6745	1026	1	The	the	DT
6745	1026	2	fat	fat	NN
6745	1026	3	from	from	IN
6745	1026	4	sausages	sausage	NNS
6745	1026	5	can	can	MD
6745	1026	6	also	also	RB
6745	1026	7	be	be	VB
6745	1026	8	strained	strain	VBN
6745	1026	9	into	into	IN
6745	1026	10	the	the	DT
6745	1026	11	larger	large	JJR
6745	1026	12	pot	pot	NN
6745	1026	13	.	.	.
6745	1027	1	Another	another	DT
6745	1027	2	pot	pot	NN
6745	1027	3	,	,	,
6745	1027	4	holding	hold	VBG
6745	1027	5	about	about	RB
6745	1027	6	three	three	CD
6745	1027	7	quarts	quart	NNS
6745	1027	8	,	,	,
6745	1027	9	should	should	MD
6745	1027	10	be	be	VB
6745	1027	11	kept	keep	VBN
6745	1027	12	for	for	IN
6745	1027	13	the	the	DT
6745	1027	14	fat	fat	NN
6745	1027	15	in	in	IN
6745	1027	16	which	which	WDT
6745	1027	17	articles	article	NNS
6745	1027	18	of	of	IN
6745	1027	19	food	food	NN
6745	1027	20	have	have	VBP
6745	1027	21	been	be	VBN
6745	1027	22	fried	fry	VBN
6745	1027	23	.	.	.
6745	1028	1	When	when	WRB
6745	1028	2	you	-PRON-	PRP
6745	1028	3	have	have	VBP
6745	1028	4	finished	finish	VBN
6745	1028	5	frying	frying	NN
6745	1028	6	,	,	,
6745	1028	7	set	set	VBD
6745	1028	8	the	the	DT
6745	1028	9	kettle	kettle	NN
6745	1028	10	in	in	IN
6745	1028	11	a	a	DT
6745	1028	12	cool	cool	JJ
6745	1028	13	place	place	NN
6745	1028	14	for	for	IN
6745	1028	15	about	about	RB
6745	1028	16	half	half	PDT
6745	1028	17	an	an	DT
6745	1028	18	hour	hour	NN
6745	1028	19	;	;	:
6745	1028	20	then	then	RB
6745	1028	21	pour	pour	VB
6745	1028	22	the	the	DT
6745	1028	23	fat	fat	NN
6745	1028	24	into	into	IN
6745	1028	25	the	the	DT
6745	1028	26	pot	pot	NN
6745	1028	27	through	through	IN
6745	1028	28	a	a	DT
6745	1028	29	fine	fine	JJ
6745	1028	30	strainer	strainer	NN
6745	1028	31	,	,	,
6745	1028	32	being	be	VBG
6745	1028	33	careful	careful	JJ
6745	1028	34	to	to	TO
6745	1028	35	keep	keep	VB
6745	1028	36	back	back	RB
6745	1028	37	the	the	DT
6745	1028	38	sediment	sediment	NN
6745	1028	39	,	,	,
6745	1028	40	which	which	WDT
6745	1028	41	scrape	scrape	VBP
6745	1028	42	into	into	IN
6745	1028	43	the	the	DT
6745	1028	44	soap	soap	NN
6745	1028	45	-	-	HYPH
6745	1028	46	grease	grease	NN
6745	1028	47	.	.	.
6745	1029	1	In	in	IN
6745	1029	2	this	this	DT
6745	1029	3	way	way	NN
6745	1029	4	you	-PRON-	PRP
6745	1029	5	can	can	MD
6745	1029	6	fry	fry	VB
6745	1029	7	in	in	IN
6745	1029	8	the	the	DT
6745	1029	9	same	same	JJ
6745	1029	10	fat	fat	NN
6745	1029	11	a	a	DT
6745	1029	12	dozen	dozen	NN
6745	1029	13	times	time	NNS
6745	1029	14	,	,	,
6745	1029	15	while	while	IN
6745	1029	16	if	if	IN
6745	1029	17	you	-PRON-	PRP
6745	1029	18	are	be	VBP
6745	1029	19	not	not	RB
6745	1029	20	careful	careful	JJ
6745	1029	21	to	to	TO
6745	1029	22	strain	strain	VB
6745	1029	23	it	-PRON-	PRP
6745	1029	24	each	each	DT
6745	1029	25	time	time	NN
6745	1029	26	,	,	,
6745	1029	27	the	the	DT
6745	1029	28	crumbs	crumb	NNS
6745	1029	29	left	leave	VBD
6745	1029	30	will	will	MD
6745	1029	31	burn	burn	VB
6745	1029	32	and	and	CC
6745	1029	33	blacken	blacken	VB
6745	1029	34	all	all	PDT
6745	1029	35	the	the	DT
6745	1029	36	fat	fat	NN
6745	1029	37	.	.	.
6745	1030	1	Occasionally	occasionally	RB
6745	1030	2	,	,	,
6745	1030	3	when	when	WRB
6745	1030	4	you	-PRON-	PRP
6745	1030	5	have	have	VBP
6745	1030	6	finished	finish	VBN
6745	1030	7	frying	frying	NN
6745	1030	8	,	,	,
6745	1030	9	cut	cut	VBD
6745	1030	10	up	up	RP
6745	1030	11	two	two	CD
6745	1030	12	or	or	CC
6745	1030	13	three	three	CD
6745	1030	14	uncooked	uncooked	JJ
6745	1030	15	potatoes	potato	NNS
6745	1030	16	and	and	CC
6745	1030	17	put	put	VBD
6745	1030	18	into	into	IN
6745	1030	19	the	the	DT
6745	1030	20	boiling	boil	VBG
6745	1030	21	fat	fat	NN
6745	1030	22	.	.	.
6745	1031	1	Set	Set	VBN
6745	1031	2	on	on	IN
6745	1031	3	the	the	DT
6745	1031	4	back	back	NN
6745	1031	5	of	of	IN
6745	1031	6	the	the	DT
6745	1031	7	stove	stove	NN
6745	1031	8	for	for	IN
6745	1031	9	ten	ten	CD
6745	1031	10	or	or	CC
6745	1031	11	fifteen	fifteen	CD
6745	1031	12	minutes	minute	NNS
6745	1031	13	;	;	:
6745	1031	14	then	then	RB
6745	1031	15	set	set	VBN
6745	1031	16	in	in	IN
6745	1031	17	a	a	DT
6745	1031	18	cool	cool	JJ
6745	1031	19	place	place	NN
6745	1031	20	for	for	IN
6745	1031	21	fifteen	fifteen	CD
6745	1031	22	minutes	minute	NNS
6745	1031	23	longer	long	RBR
6745	1031	24	,	,	,
6745	1031	25	and	and	CC
6745	1031	26	strain	strain	VB
6745	1031	27	.	.	.
6745	1032	1	The	the	DT
6745	1032	2	potatoes	potato	NNS
6745	1032	3	clarify	clarify	VBP
6745	1032	4	the	the	DT
6745	1032	5	fat	fat	NN
6745	1032	6	.	.	.
6745	1033	1	Many	many	JJ
6745	1033	2	people	people	NNS
6745	1033	3	use	use	VBP
6745	1033	4	ham	ham	NN
6745	1033	5	fat	fat	NN
6745	1033	6	for	for	IN
6745	1033	7	cooking	cooking	NN
6745	1033	8	purposes	purpose	NNS
6745	1033	9	;	;	:
6745	1033	10	and	and	CC
6745	1033	11	when	when	WRB
6745	1033	12	there	there	EX
6745	1033	13	is	be	VBZ
6745	1033	14	no	no	DT
6745	1033	15	objection	objection	NN
6745	1033	16	to	to	IN
6745	1033	17	the	the	DT
6745	1033	18	flavor	flavor	NN
6745	1033	19	,	,	,
6745	1033	20	it	-PRON-	PRP
6745	1033	21	is	be	VBZ
6745	1033	22	nice	nice	JJ
6745	1033	23	for	for	IN
6745	1033	24	frying	fry	VBG
6745	1033	25	eggs	egg	NNS
6745	1033	26	,	,	,
6745	1033	27	potatoes	potato	NNS
6745	1033	28	,	,	,
6745	1033	29	etc	etc	FW
6745	1033	30	.	.	.
6745	1034	1	But	but	CC
6745	1034	2	it	-PRON-	PRP
6745	1034	3	should	should	MD
6745	1034	4	not	not	RB
6745	1034	5	be	be	VB
6745	1034	6	mixed	mix	VBN
6745	1034	7	with	with	IN
6745	1034	8	other	other	JJ
6745	1034	9	kinds	kind	NNS
6745	1034	10	.	.	.
6745	1035	1	The	the	DT
6745	1035	2	fat	fat	NN
6745	1035	3	from	from	IN
6745	1035	4	mutton	mutton	NNP
6745	1035	5	,	,	,
6745	1035	6	lamb	lamb	NNP
6745	1035	7	,	,	,
6745	1035	8	geese	geese	NNP
6745	1035	9	,	,	,
6745	1035	10	turkey	turkey	NNP
6745	1035	11	or	or	CC
6745	1035	12	ducks	duck	NNS
6745	1035	13	will	will	MD
6745	1035	14	give	give	VB
6745	1035	15	an	an	DT
6745	1035	16	unpleasant	unpleasant	JJ
6745	1035	17	flavor	flavor	NN
6745	1035	18	to	to	IN
6745	1035	19	anything	anything	NN
6745	1035	20	with	with	IN
6745	1035	21	which	which	WDT
6745	1035	22	it	-PRON-	PRP
6745	1035	23	is	be	VBZ
6745	1035	24	used	use	VBN
6745	1035	25	,	,	,
6745	1035	26	and	and	CC
6745	1035	27	the	the	DT
6745	1035	28	best	good	JJS
6745	1035	29	place	place	NN
6745	1035	30	for	for	IN
6745	1035	31	it	-PRON-	PRP
6745	1035	32	is	be	VBZ
6745	1035	33	with	with	IN
6745	1035	34	the	the	DT
6745	1035	35	soap	soap	NN
6745	1035	36	-	-	HYPH
6745	1035	37	grease	grease	NN
6745	1035	38	.	.	.
6745	1036	1	Every	every	DT
6745	1036	2	particle	particle	NN
6745	1036	3	of	of	IN
6745	1036	4	soup	soup	NN
6745	1036	5	and	and	CC
6745	1036	6	gravy	gravy	NN
6745	1036	7	should	should	MD
6745	1036	8	be	be	VB
6745	1036	9	saved	save	VBN
6745	1036	10	,	,	,
6745	1036	11	as	as	IN
6745	1036	12	a	a	DT
6745	1036	13	small	small	JJ
6745	1036	14	quantity	quantity	NN
6745	1036	15	of	of	IN
6745	1036	16	either	either	DT
6745	1036	17	adds	add	VBZ
6745	1036	18	a	a	DT
6745	1036	19	great	great	JJ
6745	1036	20	deal	deal	NN
6745	1036	21	to	to	IN
6745	1036	22	many	many	JJ
6745	1036	23	little	little	JJ
6745	1036	24	dishes	dish	NNS
6745	1036	25	.	.	.
6745	1037	1	The	the	DT
6745	1037	2	quicker	quick	JJR
6745	1037	3	food	food	NN
6745	1037	4	of	of	IN
6745	1037	5	all	all	DT
6745	1037	6	kinds	kind	NNS
6745	1037	7	cools	cool	VBZ
6745	1037	8	the	the	DT
6745	1037	9	longer	long	JJR
6745	1037	10	it	-PRON-	PRP
6745	1037	11	keeps	keep	VBZ
6745	1037	12	.	.	.
6745	1038	1	This	this	DT
6745	1038	2	should	should	MD
6745	1038	3	be	be	VB
6745	1038	4	particularly	particularly	RB
6745	1038	5	remembered	remember	VBN
6745	1038	6	with	with	IN
6745	1038	7	soups	soup	NNS
6745	1038	8	and	and	CC
6745	1038	9	bread	bread	NN
6745	1038	10	.	.	.
6745	1039	1	Bread	bread	NN
6745	1039	2	and	and	CC
6745	1039	3	cake	cake	NN
6745	1039	4	must	must	MD
6745	1039	5	be	be	VB
6745	1039	6	thoroughly	thoroughly	RB
6745	1039	7	cooled	cool	VBN
6745	1039	8	before	before	IN
6745	1039	9	being	be	VBG
6745	1039	10	put	put	VBN
6745	1039	11	into	into	IN
6745	1039	12	box	box	NN
6745	1039	13	or	or	CC
6745	1039	14	jar	jar	NN
6745	1039	15	.	.	.
6745	1040	1	If	if	IN
6745	1040	2	not	not	RB
6745	1040	3	,	,	,
6745	1040	4	the	the	DT
6745	1040	5	steam	steam	NN
6745	1040	6	will	will	MD
6745	1040	7	cause	cause	VB
6745	1040	8	them	-PRON-	PRP
6745	1040	9	to	to	IN
6745	1040	10	mold	mold	NN
6745	1040	11	quickly	quickly	RB
6745	1040	12	.	.	.
6745	1041	1	Crusts	crust	NNS
6745	1041	2	and	and	CC
6745	1041	3	pieces	piece	NNS
6745	1041	4	of	of	IN
6745	1041	5	stale	stale	JJ
6745	1041	6	bread	bread	NN
6745	1041	7	should	should	MD
6745	1041	8	be	be	VB
6745	1041	9	dried	dry	VBN
6745	1041	10	in	in	IN
6745	1041	11	a	a	DT
6745	1041	12	slow	slow	JJ
6745	1041	13	oven	oven	NN
6745	1041	14	,	,	,
6745	1041	15	rolled	roll	VBD
6745	1041	16	into	into	IN
6745	1041	17	fine	fine	JJ
6745	1041	18	crumbs	crumb	NNS
6745	1041	19	on	on	IN
6745	1041	20	a	a	DT
6745	1041	21	board	board	NN
6745	1041	22	,	,	,
6745	1041	23	and	and	CC
6745	1041	24	put	put	VBD
6745	1041	25	away	away	RB
6745	1041	26	for	for	IN
6745	1041	27	croquettes	croquette	NNS
6745	1041	28	,	,	,
6745	1041	29	cutlets	cutlet	NNS
6745	1041	30	or	or	CC
6745	1041	31	anything	anything	NN
6745	1041	32	that	that	WDT
6745	1041	33	is	be	VBZ
6745	1041	34	breaded	bread	VBN
6745	1041	35	.	.	.
6745	1042	1	Pieces	piece	NNS
6745	1042	2	of	of	IN
6745	1042	3	stale	stale	JJ
6745	1042	4	bread	bread	NN
6745	1042	5	can	can	MD
6745	1042	6	be	be	VB
6745	1042	7	used	use	VBN
6745	1042	8	for	for	IN
6745	1042	9	toast	toast	NN
6745	1042	10	,	,	,
6745	1042	11	griddle-	griddle-	NNP
6745	1042	12	cakes	cake	NNS
6745	1042	13	and	and	CC
6745	1042	14	puddings	pudding	NNS
6745	1042	15	and	and	CC
6745	1042	16	for	for	IN
6745	1042	17	dressing	dress	VBG
6745	1042	18	for	for	IN
6745	1042	19	poultry	poultry	NN
6745	1042	20	and	and	CC
6745	1042	21	other	other	JJ
6745	1042	22	kinds	kind	NNS
6745	1042	23	of	of	IN
6745	1042	24	meat	meat	NN
6745	1042	25	.	.	.
6745	1043	1	Stale	stale	JJ
6745	1043	2	cake	cake	NN
6745	1043	3	can	can	MD
6745	1043	4	be	be	VB
6745	1043	5	made	make	VBN
6745	1043	6	into	into	IN
6745	1043	7	puddings	pudding	NNS
6745	1043	8	;	;	:
6745	1043	9	The	the	DT
6745	1043	10	best	good	JJS
6745	1043	11	tub	tub	JJ
6745	1043	12	butter	butter	NN
6745	1043	13	will	will	MD
6745	1043	14	keep	keep	VB
6745	1043	15	perfectly	perfectly	RB
6745	1043	16	well	well	RB
6745	1043	17	without	without	IN
6745	1043	18	a	a	DT
6745	1043	19	brine	brine	NN
6745	1043	20	if	if	IN
6745	1043	21	kept	keep	VBD
6745	1043	22	in	in	IN
6745	1043	23	a	a	DT
6745	1043	24	cool	cool	JJ
6745	1043	25	,	,	,
6745	1043	26	sweet	sweet	JJ
6745	1043	27	room	room	NN
6745	1043	28	.	.	.
6745	1044	1	It	-PRON-	PRP
6745	1044	2	is	be	VBZ
6745	1044	3	more	more	RBR
6745	1044	4	healthful	healthful	JJ
6745	1044	5	and	and	CC
6745	1044	6	satisfactory	satisfactory	JJ
6745	1044	7	to	to	TO
6745	1044	8	buy	buy	VB
6745	1044	9	the	the	DT
6745	1044	10	choicest	choice	JJS
6745	1044	11	tub	tub	JJ
6745	1044	12	butter	butter	NN
6745	1044	13	and	and	CC
6745	1044	14	use	use	VB
6745	1044	15	it	-PRON-	PRP
6745	1044	16	for	for	IN
6745	1044	17	table	table	NN
6745	1044	18	and	and	CC
6745	1044	19	cooking	cooking	NN
6745	1044	20	purposes	purpose	NNS
6745	1044	21	than	than	IN
6745	1044	22	to	to	TO
6745	1044	23	provide	provide	VB
6745	1044	24	a	a	DT
6745	1044	25	fancy	fancy	JJ
6745	1044	26	article	article	NN
6745	1044	27	for	for	IN
6745	1044	28	the	the	DT
6745	1044	29	table	table	NN
6745	1044	30	and	and	CC
6745	1044	31	use	use	VB
6745	1044	32	an	an	DT
6745	1044	33	inferior	inferior	JJ
6745	1044	34	one	one	NN
6745	1044	35	in	in	IN
6745	1044	36	the	the	DT
6745	1044	37	preparation	preparation	NN
6745	1044	38	of	of	IN
6745	1044	39	the	the	DT
6745	1044	40	food	food	NN
6745	1044	41	.	.	.
6745	1045	1	If	if	IN
6745	1045	2	,	,	,
6745	1045	3	from	from	IN
6745	1045	4	any	any	DT
6745	1045	5	cause	cause	NN
6745	1045	6	,	,	,
6745	1045	7	butter	butter	NN
6745	1045	8	becomes	become	VBZ
6745	1045	9	rancid	rancid	NN
6745	1045	10	,	,	,
6745	1045	11	to	to	IN
6745	1045	12	each	each	DT
6745	1045	13	pint	pint	NN
6745	1045	14	of	of	IN
6745	1045	15	it	-PRON-	PRP
6745	1045	16	add	add	VB
6745	1045	17	one	one	CD
6745	1045	18	table	table	NN
6745	1045	19	-	-	HYPH
6745	1045	20	spoonful	spoonful	JJ
6745	1045	21	of	of	IN
6745	1045	22	salt	salt	NN
6745	1045	23	and	and	CC
6745	1045	24	one	one	CD
6745	1045	25	teaspoonful	teaspoonful	NN
6745	1045	26	of	of	IN
6745	1045	27	soda	soda	NN
6745	1045	28	,	,	,
6745	1045	29	and	and	CC
6745	1045	30	mix	mix	VB
6745	1045	31	well	well	RB
6745	1045	32	;	;	:
6745	1045	33	then	then	RB
6745	1045	34	add	add	VB
6745	1045	35	one	one	CD
6745	1045	36	pint	pint	NN
6745	1045	37	of	of	IN
6745	1045	38	cold	cold	JJ
6745	1045	39	water	water	NN
6745	1045	40	,	,	,
6745	1045	41	and	and	CC
6745	1045	42	set	set	VBD
6745	1045	43	on	on	IN
6745	1045	44	the	the	DT
6745	1045	45	fire	fire	NN
6745	1045	46	until	until	IN
6745	1045	47	it	-PRON-	PRP
6745	1045	48	comes	come	VBZ
6745	1045	49	to	to	IN
6745	1045	50	the	the	DT
6745	1045	51	boiling	boiling	NN
6745	1045	52	point	point	NN
6745	1045	53	Now	now	RB
6745	1045	54	set	set	VBN
6745	1045	55	away	away	RB
6745	1045	56	to	to	IN
6745	1045	57	cool	cool	JJ
6745	1045	58	,	,	,
6745	1045	59	and	and	CC
6745	1045	60	when	when	WRB
6745	1045	61	cool	cool	JJ
6745	1045	62	and	and	CC
6745	1045	63	hard	hard	JJ
6745	1045	64	,	,	,
6745	1045	65	take	take	VB
6745	1045	66	off	off	RP
6745	1045	67	the	the	DT
6745	1045	68	butter	butter	NN
6745	1045	69	in	in	IN
6745	1045	70	a	a	DT
6745	1045	71	cake	cake	NN
6745	1045	72	.	.	.
6745	1046	1	Wipe	wipe	VB
6745	1046	2	dry	dry	JJ
6745	1046	3	and	and	CC
6745	1046	4	put	put	VB
6745	1046	5	away	away	RB
6745	1046	6	for	for	IN
6745	1046	7	cooking	cooking	NN
6745	1046	8	purposes	purpose	NNS
6745	1046	9	.	.	.
6745	1047	1	It	-PRON-	PRP
6745	1047	2	will	will	MD
6745	1047	3	be	be	VB
6745	1047	4	perfectly	perfectly	RB
6745	1047	5	sweet	sweet	JJ
6745	1047	6	.	.	.
6745	1048	1	Milk	milk	NN
6745	1048	2	,	,	,
6745	1048	3	cream	cream	NN
6745	1048	4	and	and	CC
6745	1048	5	butter	butter	NN
6745	1048	6	all	all	DT
6745	1048	7	quickly	quickly	RB
6745	1048	8	absorb	absorb	VB
6745	1048	9	strong	strong	JJ
6745	1048	10	odors	odor	NNS
6745	1048	11	;	;	:
6745	1048	12	therefore	therefore	RB
6745	1048	13	,	,	,
6745	1048	14	care	care	NN
6745	1048	15	must	must	MD
6745	1048	16	be	be	VB
6745	1048	17	taken	take	VBN
6745	1048	18	to	to	TO
6745	1048	19	keep	keep	VB
6745	1048	20	them	-PRON-	PRP
6745	1048	21	in	in	IN
6745	1048	22	a	a	DT
6745	1048	23	cool	cool	JJ
6745	1048	24	,	,	,
6745	1048	25	sweet	sweet	JJ
6745	1048	26	room	room	NN
6745	1048	27	or	or	CC
6745	1048	28	in	in	IN
6745	1048	29	an	an	DT
6745	1048	30	ice	ice	NN
6745	1048	31	chest	chest	NN
6745	1048	32	.	.	.
6745	1049	1	Cheese	cheese	NN
6745	1049	2	should	should	MD
6745	1049	3	be	be	VB
6745	1049	4	wrapped	wrap	VBN
6745	1049	5	in	in	IN
6745	1049	6	a	a	DT
6745	1049	7	piece	piece	NN
6745	1049	8	of	of	IN
6745	1049	9	clean	clean	JJ
6745	1049	10	linen	linen	NN
6745	1049	11	and	and	CC
6745	1049	12	kept	keep	VBD
6745	1049	13	in	in	IN
6745	1049	14	a	a	DT
6745	1049	15	box	box	NN
6745	1049	16	.	.	.
6745	1050	1	Berries	berry	NNS
6745	1050	2	must	must	MD
6745	1050	3	be	be	VB
6745	1050	4	kept	keep	VBN
6745	1050	5	in	in	IN
6745	1050	6	a	a	DT
6745	1050	7	cool	cool	JJ
6745	1050	8	place	place	NN
6745	1050	9	,	,	,
6745	1050	10	and	and	CC
6745	1050	11	uncovered	uncover	VBN
6745	1050	12	.	.	.
6745	1051	1	KITCHEN	KITCHEN	NNP
6745	1051	2	FURNISHING	FURNISHING	NNP
6745	1051	3	.	.	.
6745	1052	1	Stove	Stove	NNP
6745	1052	2	,	,	,
6745	1052	3	or	or	CC
6745	1052	4	Range	Range	NNP
6745	1052	5	?	?	.
6745	1053	1	The	the	DT
6745	1053	2	question	question	NN
6745	1053	3	often	often	RB
6745	1053	4	arises	arise	VBZ
6745	1053	5	,	,	,
6745	1053	6	even	even	RB
6745	1053	7	with	with	IN
6745	1053	8	old	old	JJ
6745	1053	9	housekeepers	housekeeper	NNS
6745	1053	10	,	,	,
6745	1053	11	Which	which	WDT
6745	1053	12	shall	shall	MD
6745	1053	13	it	-PRON-	PRP
6745	1053	14	be	be	VB
6745	1053	15	--	--	:
6745	1053	16	a	a	DT
6745	1053	17	stove	stove	NN
6745	1053	18	or	or	CC
6745	1053	19	a	a	DT
6745	1053	20	range	range	NN
6745	1053	21	?	?	.
6745	1054	1	There	there	EX
6745	1054	2	are	be	VBP
6745	1054	3	strong	strong	JJ
6745	1054	4	points	point	NNS
6745	1054	5	in	in	IN
6745	1054	6	favor	favor	NN
6745	1054	7	of	of	IN
6745	1054	8	each	each	DT
6745	1054	9	.	.	.
6745	1055	1	For	for	IN
6745	1055	2	a	a	DT
6745	1055	3	small	small	JJ
6745	1055	4	kitchen	kitchen	NN
6745	1055	5	the	the	DT
6745	1055	6	range	range	NN
6745	1055	7	may	may	MD
6745	1055	8	be	be	VB
6745	1055	9	commended	commend	VBN
6745	1055	10	,	,	,
6745	1055	11	because	because	IN
6745	1055	12	it	-PRON-	PRP
6745	1055	13	occupies	occupy	VBZ
6745	1055	14	the	the	DT
6745	1055	15	least	least	JJS
6745	1055	16	space	space	NN
6745	1055	17	,	,	,
6745	1055	18	and	and	CC
6745	1055	19	does	do	VBZ
6745	1055	20	not	not	RB
6745	1055	21	heat	heat	VB
6745	1055	22	a	a	DT
6745	1055	23	room	room	NN
6745	1055	24	as	as	RB
6745	1055	25	intensely	intensely	RB
6745	1055	26	as	as	IN
6745	1055	27	a	a	DT
6745	1055	28	stove	stove	NN
6745	1055	29	,	,	,
6745	1055	30	although	although	IN
6745	1055	31	it	-PRON-	PRP
6745	1055	32	will	will	MD
6745	1055	33	heat	heat	VB
6745	1055	34	water	water	NN
6745	1055	35	enough	enough	RB
6745	1055	36	for	for	IN
6745	1055	37	kitchen	kitchen	NN
6745	1055	38	and	and	CC
6745	1055	39	bath	bath	NN
6745	1055	40	-	-	HYPH
6745	1055	41	room	room	NN
6745	1055	42	purposes	purpose	NNS
6745	1055	43	for	for	IN
6745	1055	44	a	a	DT
6745	1055	45	large	large	JJ
6745	1055	46	family	family	NN
6745	1055	47	.	.	.
6745	1056	1	That	that	IN
6745	1056	2	the	the	DT
6745	1056	3	range	range	NN
6745	1056	4	is	be	VBZ
6745	1056	5	popular	popular	JJ
6745	1056	6	is	be	VBZ
6745	1056	7	evident	evident	JJ
6745	1056	8	from	from	IN
6745	1056	9	the	the	DT
6745	1056	10	fact	fact	NN
6745	1056	11	that	that	IN
6745	1056	12	nearly	nearly	RB
6745	1056	13	every	every	DT
6745	1056	14	modern	modern	JJ
6745	1056	15	house	house	NN
6745	1056	16	is	be	VBZ
6745	1056	17	supplied	supply	VBN
6745	1056	18	with	with	IN
6745	1056	19	one	one	CD
6745	1056	20	;	;	:
6745	1056	21	and	and	CC
6745	1056	22	thus	thus	RB
6745	1056	23	the	the	DT
6745	1056	24	cost	cost	NN
6745	1056	25	of	of	IN
6745	1056	26	,	,	,
6745	1056	27	and	and	CC
6745	1056	28	cartage	cartage	NN
6745	1056	29	for	for	IN
6745	1056	30	,	,	,
6745	1056	31	stoves	stove	NNS
6745	1056	32	is	be	VBZ
6745	1056	33	generally	generally	RB
6745	1056	34	saved	save	VBN
6745	1056	35	to	to	IN
6745	1056	36	tenants	tenant	NNS
6745	1056	37	in	in	IN
6745	1056	38	these	these	DT
6745	1056	39	days	day	NNS
6745	1056	40	.	.	.
6745	1057	1	There	there	EX
6745	1057	2	are	be	VBP
6745	1057	3	these	these	DT
6745	1057	4	advantage	advantage	NN
6745	1057	5	of	of	IN
6745	1057	6	a	a	DT
6745	1057	7	stove	stove	NN
6745	1057	8	over	over	IN
6745	1057	9	a	a	DT
6745	1057	10	set	set	VBN
6745	1057	11	range	range	NN
6745	1057	12	:	:	:
6745	1057	13	it	-PRON-	PRP
6745	1057	14	requires	require	VBZ
6745	1057	15	less	less	JJR
6745	1057	16	than	than	IN
6745	1057	17	half	half	DT
6745	1057	18	as	as	RB
6745	1057	19	much	much	JJ
6745	1057	20	fuel	fuel	NN
6745	1057	21	and	and	CC
6745	1057	22	is	be	VBZ
6745	1057	23	more	more	RBR
6745	1057	24	easily	easily	RB
6745	1057	25	managed	manage	VBN
6745	1057	26	--	--	:
6745	1057	27	that	that	RB
6745	1057	28	is	is	RB
6745	1057	29	,	,	,
6745	1057	30	the	the	DT
6745	1057	31	fire	fire	NN
6745	1057	32	can	can	MD
6745	1057	33	be	be	VB
6745	1057	34	more	more	RBR
6745	1057	35	quickly	quickly	RB
6745	1057	36	started	start	VBN
6745	1057	37	,	,	,
6745	1057	38	and	and	CC
6745	1057	39	if	if	IN
6745	1057	40	it	-PRON-	PRP
6745	1057	41	gets	get	VBZ
6745	1057	42	too	too	RB
6745	1057	43	low	low	JJ
6745	1057	44	,	,	,
6745	1057	45	more	more	RBR
6745	1057	46	easily	easily	RB
6745	1057	47	replenished	replenish	VBN
6745	1057	48	and	and	CC
6745	1057	49	put	put	VBN
6745	1057	50	in	in	RP
6745	1057	51	working	working	NN
6745	1057	52	order	order	NN
6745	1057	53	;	;	:
6745	1057	54	and	and	CC
6745	1057	55	the	the	DT
6745	1057	56	ovens	oven	NNS
6745	1057	57	can	can	MD
6745	1057	58	be	be	VB
6745	1057	59	more	more	RBR
6745	1057	60	quickly	quickly	RB
6745	1057	61	heated	heated	JJ
6745	1057	62	or	or	CC
6745	1057	63	cooled	cool	VBN
6745	1057	64	.	.	.
6745	1058	1	But	but	CC
6745	1058	2	,	,	,
6745	1058	3	although	although	IN
6745	1058	4	you	-PRON-	PRP
6745	1058	5	can	can	MD
6745	1058	6	have	have	VB
6745	1058	7	a	a	DT
6745	1058	8	water	water	NN
6745	1058	9	-	-	HYPH
6745	1058	10	back	back	NN
6745	1058	11	and	and	CC
6745	1058	12	boiler	boiler	NN
6745	1058	13	with	with	IN
6745	1058	14	most	most	JJS
6745	1058	15	modern	modern	JJ
6745	1058	16	stoves	stove	NNS
6745	1058	17	or	or	CC
6745	1058	18	,	,	,
6745	1058	19	as	as	IN
6745	1058	20	they	-PRON-	PRP
6745	1058	21	are	be	VBP
6745	1058	22	now	now	RB
6745	1058	23	called	call	VBN
6745	1058	24	,	,	,
6745	1058	25	portable	portable	JJ
6745	1058	26	ranges	range	NNS
6745	1058	27	,	,	,
6745	1058	28	the	the	DT
6745	1058	29	supply	supply	NN
6745	1058	30	of	of	IN
6745	1058	31	hot	hot	JJ
6745	1058	32	water	water	NN
6745	1058	33	will	will	MD
6745	1058	34	not	not	RB
6745	1058	35	be	be	VB
6745	1058	36	large	large	JJ
6745	1058	37	.	.	.
6745	1059	1	And	and	CC
6745	1059	2	you	-PRON-	PRP
6745	1059	3	can	can	MD
6745	1059	4	not	not	RB
6745	1059	5	roast	roast	VB
6745	1059	6	before	before	IN
6745	1059	7	the	the	DT
6745	1059	8	fire	fire	NN
6745	1059	9	as	as	IN
6745	1059	10	with	with	IN
6745	1059	11	a	a	DT
6745	1059	12	range	range	NN
6745	1059	13	.	.	.
6745	1060	1	So	so	RB
6745	1060	2	near	near	JJ
6745	1060	3	-	-	HYPH
6745	1060	4	perfection	perfection	NN
6745	1060	5	have	have	VBP
6745	1060	6	the	the	DT
6745	1060	7	makers	maker	NNS
6745	1060	8	of	of	IN
6745	1060	9	ranges	range	NNS
6745	1060	10	and	and	CC
6745	1060	11	stoves	stove	NNS
6745	1060	12	come	come	VBP
6745	1060	13	that	that	IN
6745	1060	14	it	-PRON-	PRP
6745	1060	15	would	would	MD
6745	1060	16	be	be	VB
6745	1060	17	difficult	difficult	JJ
6745	1060	18	to	to	TO
6745	1060	19	speak	speak	VB
6745	1060	20	of	of	IN
6745	1060	21	possible	possible	JJ
6745	1060	22	improvements	improvement	NNS
6745	1060	23	,	,	,
6745	1060	24	especially	especially	RB
6745	1060	25	in	in	IN
6745	1060	26	stoves	stove	NNS
6745	1060	27	.	.	.
6745	1061	1	This	this	DT
6745	1061	2	can	can	MD
6745	1061	3	be	be	VB
6745	1061	4	said	say	VBN
6745	1061	5	not	not	RB
6745	1061	6	of	of	IN
6745	1061	7	a	a	DT
6745	1061	8	few	few	JJ
6745	1061	9	,	,	,
6745	1061	10	but	but	CC
6745	1061	11	of	of	IN
6745	1061	12	a	a	DT
6745	1061	13	great	great	JJ
6745	1061	14	many	many	JJ
6745	1061	15	manufacturers	manufacturer	NNS
6745	1061	16	,	,	,
6745	1061	17	each	each	DT
6745	1061	18	having	have	VBG
6745	1061	19	his	-PRON-	PRP$
6745	1061	20	special	special	JJ
6745	1061	21	merit	merit	NN
6745	1061	22	.	.	.
6745	1062	1	And	and	CC
6745	1062	2	where	where	WRB
6745	1062	3	the	the	DT
6745	1062	4	products	product	NNS
6745	1062	5	are	be	VBP
6745	1062	6	so	so	RB
6745	1062	7	generally	generally	RB
6745	1062	8	good	good	JJ
6745	1062	9	,	,	,
6745	1062	10	it	-PRON-	PRP
6745	1062	11	is	be	VBZ
6745	1062	12	hard	hard	JJ
6745	1062	13	to	to	TO
6745	1062	14	mention	mention	VB
6745	1062	15	one	one	CD
6745	1062	16	make	make	NN
6745	1062	17	in	in	IN
6745	1062	18	preference	preference	NN
6745	1062	19	to	to	IN
6745	1062	20	another	another	DT
6745	1062	21	.	.	.
6745	1063	1	When	when	WRB
6745	1063	2	purchasing	purchase	VBG
6745	1063	3	,	,	,
6745	1063	4	it	-PRON-	PRP
6745	1063	5	is	be	VBZ
6745	1063	6	well	well	JJ
6745	1063	7	to	to	TO
6745	1063	8	remember	remember	VB
6745	1063	9	,	,	,
6745	1063	10	that	that	IN
6745	1063	11	one	one	CD
6745	1063	12	of	of	IN
6745	1063	13	simple	simple	JJ
6745	1063	14	construction	construction	NN
6745	1063	15	is	be	VBZ
6745	1063	16	the	the	DT
6745	1063	17	most	most	RBS
6745	1063	18	easily	easily	RB
6745	1063	19	managed	manage	VBN
6745	1063	20	and	and	CC
6745	1063	21	does	do	VBZ
6745	1063	22	not	not	RB
6745	1063	23	soon	soon	RB
6745	1063	24	get	get	VB
6745	1063	25	out	out	IN
6745	1063	26	of	of	IN
6745	1063	27	order	order	NN
6745	1063	28	.	.	.
6745	1064	1	No	no	DT
6745	1064	2	single	single	JJ
6745	1064	3	piece	piece	NN
6745	1064	4	of	of	IN
6745	1064	5	furniture	furniture	NN
6745	1064	6	contributes	contribute	NNS
6745	1064	7	so	so	RB
6745	1064	8	much	much	RB
6745	1064	9	to	to	IN
6745	1064	10	the	the	DT
6745	1064	11	comfort	comfort	NN
6745	1064	12	of	of	IN
6745	1064	13	a	a	DT
6745	1064	14	family	family	NN
6745	1064	15	as	as	IN
6745	1064	16	the	the	DT
6745	1064	17	range	range	NN
6745	1064	18	or	or	CC
6745	1064	19	stove	stove	NN
6745	1064	20	,	,	,
6745	1064	21	which	which	WDT
6745	1064	22	should	should	MD
6745	1064	23	,	,	,
6745	1064	24	therefore	therefore	RB
6745	1064	25	,	,	,
6745	1064	26	be	be	VB
6745	1064	27	the	the	DT
6745	1064	28	best	good	JJS
6745	1064	29	of	of	IN
6745	1064	30	its	-PRON-	PRP$
6745	1064	31	kind	kind	NN
6745	1064	32	.	.	.
6745	1065	1	Gas	gas	NN
6745	1065	2	and	and	CC
6745	1065	3	Oil	Oil	NNP
6745	1065	4	Stoves	Stoves	NNPS
6745	1065	5	.	.	.
6745	1066	1	During	during	IN
6745	1066	2	the	the	DT
6745	1066	3	hot	hot	JJ
6745	1066	4	weather	weather	NN
6745	1066	5	a	a	DT
6745	1066	6	gas	gas	NN
6745	1066	7	or	or	CC
6745	1066	8	oil	oil	NN
6745	1066	9	stove	stove	NN
6745	1066	10	is	be	VBZ
6745	1066	11	a	a	DT
6745	1066	12	great	great	JJ
6745	1066	13	comfort	comfort	NN
6745	1066	14	.	.	.
6745	1067	1	The	the	DT
6745	1067	2	"	"	``
6745	1067	3	Sun	Sun	NNP
6745	1067	4	Dial	Dial	NNP
6745	1067	5	,	,	,
6745	1067	6	"	"	''
6745	1067	7	manufactured	manufacture	VBN
6745	1067	8	by	by	IN
6745	1067	9	the	the	DT
6745	1067	10	Goodwin	Goodwin	NNP
6745	1067	11	Gas	Gas	NNP
6745	1067	12	Stove	Stove	NNP
6745	1067	13	Co.	Co.	NNP
6745	1067	14	,	,	,
6745	1067	15	Philadelphia	Philadelphia	NNP
6745	1067	16	,	,	,
6745	1067	17	is	be	VBZ
6745	1067	18	a	a	DT
6745	1067	19	"	"	``
6745	1067	20	perfect	perfect	JJ
6745	1067	21	gem	gem	NN
6745	1067	22	,	,	,
6745	1067	23	"	"	''
6745	1067	24	roasting	roast	VBG
6745	1067	25	,	,	,
6745	1067	26	baking	baking	NN
6745	1067	27	,	,	,
6745	1067	28	broiling	broil	VBG
6745	1067	29	,	,	,
6745	1067	30	etc	etc	FW
6745	1067	31	.	.	FW
6745	1067	32	,	,	,
6745	1067	33	as	as	RB
6745	1067	34	well	well	RB
6745	1067	35	as	as	IN
6745	1067	36	a	a	DT
6745	1067	37	coal	coal	NN
6745	1067	38	stove	stove	NN
6745	1067	39	or	or	CC
6745	1067	40	range	range	VB
6745	1067	41	.	.	.
6745	1068	1	Indeed	indeed	RB
6745	1068	2	,	,	,
6745	1068	3	meats	meat	NNS
6745	1068	4	roasted	roast	VBD
6745	1068	5	or	or	CC
6745	1068	6	broiled	broil	VBN
6745	1068	7	by	by	IN
6745	1068	8	it	-PRON-	PRP
6745	1068	9	are	be	VBP
6745	1068	10	jucier	juci	JJR
6745	1068	11	than	than	IN
6745	1068	12	when	when	WRB
6745	1068	13	cooked	cook	VBN
6745	1068	14	over	over	IN
6745	1068	15	or	or	CC
6745	1068	16	before	before	IN
6745	1068	17	coals	coal	NNS
6745	1068	18	.	.	.
6745	1069	1	The	the	DT
6745	1069	2	peculiar	peculiar	JJ
6745	1069	3	advantage	advantage	NN
6745	1069	4	of	of	IN
6745	1069	5	oil	oil	NN
6745	1069	6	and	and	CC
6745	1069	7	gas	gas	NN
6745	1069	8	stoves	stove	NNS
6745	1069	9	is	be	VBZ
6745	1069	10	that	that	IN
6745	1069	11	they	-PRON-	PRP
6745	1069	12	can	can	MD
6745	1069	13	be	be	VB
6745	1069	14	coveniently	coveniently	RB
6745	1069	15	used	use	VBN
6745	1069	16	for	for	IN
6745	1069	17	a	a	DT
6745	1069	18	short	short	JJ
6745	1069	19	time	time	NN
6745	1069	20	,	,	,
6745	1069	21	say	say	VB
6745	1069	22	for	for	IN
6745	1069	23	the	the	DT
6745	1069	24	preparation	preparation	NN
6745	1069	25	of	of	IN
6745	1069	26	a	a	DT
6745	1069	27	meal	meal	NN
6745	1069	28	,	,	,
6745	1069	29	at	at	IN
6745	1069	30	a	a	DT
6745	1069	31	trifling	trifle	VBG
6745	1069	32	expense	expense	NN
6745	1069	33	.	.	.
6745	1070	1	The	the	DT
6745	1070	2	cost	cost	NN
6745	1070	3	of	of	IN
6745	1070	4	running	run	VBG
6745	1070	5	a	a	DT
6745	1070	6	gas	gas	NN
6745	1070	7	stove	stove	NN
6745	1070	8	throughout	throughout	IN
6745	1070	9	the	the	DT
6745	1070	10	day	day	NN
6745	1070	11	is	be	VBZ
6745	1070	12	,	,	,
6745	1070	13	however	however	RB
6745	1070	14	,	,	,
6745	1070	15	much	much	RB
6745	1070	16	greater	great	JJR
6745	1070	17	than	than	IN
6745	1070	18	that	that	DT
6745	1070	19	of	of	IN
6745	1070	20	a	a	DT
6745	1070	21	coal	coal	NN
6745	1070	22	stove	stove	NN
6745	1070	23	,	,	,
6745	1070	24	while	while	IN
6745	1070	25	an	an	DT
6745	1070	26	oil	oil	NN
6745	1070	27	stove	stove	NN
6745	1070	28	can	can	MD
6745	1070	29	be	be	VB
6745	1070	30	run	run	VBN
6745	1070	31	cheaper	cheap	JJR
6745	1070	32	than	than	IN
6745	1070	33	either	either	RB
6745	1070	34	.	.	.
6745	1071	1	There	there	EX
6745	1071	2	are	be	VBP
6745	1071	3	a	a	DT
6745	1071	4	great	great	JJ
6745	1071	5	many	many	JJ
6745	1071	6	manufacturers	manufacturer	NNS
6745	1071	7	of	of	IN
6745	1071	8	oil	oil	NN
6745	1071	9	stoves	stove	NNS
6745	1071	10	,	,	,
6745	1071	11	and	and	CC
6745	1071	12	as	as	IN
6745	1071	13	a	a	DT
6745	1071	14	natural	natural	JJ
6745	1071	15	consequence	consequence	NN
6745	1071	16	,	,	,
6745	1071	17	where	where	WRB
6745	1071	18	there	there	EX
6745	1071	19	is	be	VBZ
6745	1071	20	so	so	RB
6745	1071	21	much	much	JJ
6745	1071	22	competition	competition	NN
6745	1071	23	,	,	,
6745	1071	24	the	the	DT
6745	1071	25	stoves	stove	NNS
6745	1071	26	are	be	VBP
6745	1071	27	nearly	nearly	RB
6745	1071	28	all	all	RB
6745	1071	29	good	good	JJ
6745	1071	30	.	.	.
6745	1072	1	One	one	PRP
6745	1072	2	would	would	MD
6745	1072	3	not	not	RB
6745	1072	4	think	think	VB
6745	1072	5	of	of	IN
6745	1072	6	doing	do	VBG
6745	1072	7	the	the	DT
6745	1072	8	cooking	cooking	NN
6745	1072	9	for	for	IN
6745	1072	10	a	a	DT
6745	1072	11	large	large	JJ
6745	1072	12	family	family	NN
6745	1072	13	with	with	IN
6745	1072	14	one	one	CD
6745	1072	15	or	or	CC
6745	1072	16	,	,	,
6745	1072	17	indeed	indeed	RB
6745	1072	18	,	,	,
6745	1072	19	two	two	CD
6745	1072	20	of	of	IN
6745	1072	21	them	-PRON-	PRP
6745	1072	22	;	;	:
6745	1072	23	but	but	CC
6745	1072	24	the	the	DT
6745	1072	25	amount	amount	NN
6745	1072	26	of	of	IN
6745	1072	27	work	work	NN
6745	1072	28	that	that	WDT
6745	1072	29	can	can	MD
6745	1072	30	be	be	VB
6745	1072	31	accomplished	accomplish	VBN
6745	1072	32	with	with	IN
6745	1072	33	a	a	DT
6745	1072	34	single	single	JJ
6745	1072	35	stove	stove	NN
6745	1072	36	is	be	VBZ
6745	1072	37	remarkable	remarkable	JJ
6745	1072	38	.	.	.
6745	1073	1	They	-PRON-	PRP
6745	1073	2	are	be	VBP
6745	1073	3	a	a	DT
6745	1073	4	great	great	JJ
6745	1073	5	comfort	comfort	NN
6745	1073	6	in	in	IN
6745	1073	7	hot	hot	JJ
6745	1073	8	weather	weather	NN
6745	1073	9	,	,	,
6745	1073	10	many	many	JJ
6745	1073	11	small	small	JJ
6745	1073	12	families	family	NNS
6745	1073	13	doing	do	VBG
6745	1073	14	their	-PRON-	PRP$
6745	1073	15	entire	entire	JJ
6745	1073	16	cooking	cooking	NN
6745	1073	17	with	with	IN
6745	1073	18	them	-PRON-	PRP
6745	1073	19	.	.	.
6745	1074	1	Refrigerators	refrigerator	NNS
6745	1074	2	.	.	.
6745	1075	1	The	the	DT
6745	1075	2	trouble	trouble	NN
6745	1075	3	with	with	IN
6745	1075	4	most	most	JJS
6745	1075	5	refrigerators	refrigerator	NNS
6745	1075	6	is	be	VBZ
6745	1075	7	that	that	IN
6745	1075	8	the	the	DT
6745	1075	9	food	food	NN
6745	1075	10	kept	keep	VBD
6745	1075	11	in	in	IN
6745	1075	12	them	-PRON-	PRP
6745	1075	13	is	be	VBZ
6745	1075	14	apt	apt	JJ
6745	1075	15	to	to	TO
6745	1075	16	have	have	VB
6745	1075	17	a	a	DT
6745	1075	18	peculiar	peculiar	JJ
6745	1075	19	taste	taste	NN
6745	1075	20	.	.	.
6745	1076	1	This	this	DT
6745	1076	2	is	be	VBZ
6745	1076	3	owing	owe	VBG
6745	1076	4	in	in	IN
6745	1076	5	a	a	DT
6745	1076	6	great	great	JJ
6745	1076	7	measure	measure	NN
6745	1076	8	to	to	IN
6745	1076	9	the	the	DT
6745	1076	10	wood	wood	NN
6745	1076	11	used	use	VBN
6745	1076	12	in	in	IN
6745	1076	13	the	the	DT
6745	1076	14	construction	construction	NN
6745	1076	15	of	of	IN
6745	1076	16	the	the	DT
6745	1076	17	interior	interior	NN
6745	1076	18	and	and	CC
6745	1076	19	for	for	IN
6745	1076	20	the	the	DT
6745	1076	21	shelves	shelf	NNS
6745	1076	22	.	.	.
6745	1077	1	On	on	IN
6745	1077	2	the	the	DT
6745	1077	3	inside	inside	NN
6745	1077	4	of	of	IN
6745	1077	5	the	the	DT
6745	1077	6	Eddy	Eddy	NNP
6745	1077	7	chest	chest	NN
6745	1077	8	-	-	HYPH
6745	1077	9	shaped	shape	VBN
6745	1077	10	refrigerator	refrigerator	NN
6745	1077	11	there	there	EX
6745	1077	12	is	be	VBZ
6745	1077	13	not	not	RB
6745	1077	14	a	a	DT
6745	1077	15	particle	particle	NN
6745	1077	16	of	of	IN
6745	1077	17	wood	wood	NN
6745	1077	18	,	,	,
6745	1077	19	and	and	CC
6745	1077	20	the	the	DT
6745	1077	21	food	food	NN
6745	1077	22	kept	keep	VBD
6745	1077	23	in	in	IN
6745	1077	24	it	-PRON-	PRP
6745	1077	25	is	be	VBZ
6745	1077	26	always	always	RB
6745	1077	27	sweet	sweet	JJ
6745	1077	28	.	.	.
6745	1078	1	It	-PRON-	PRP
6745	1078	2	is	be	VBZ
6745	1078	3	simply	simply	RB
6745	1078	4	a	a	DT
6745	1078	5	chest	chest	NN
6745	1078	6	,	,	,
6745	1078	7	where	where	WRB
6745	1078	8	the	the	DT
6745	1078	9	ice	ice	NN
6745	1078	10	is	be	VBZ
6745	1078	11	placed	place	VBN
6745	1078	12	on	on	IN
6745	1078	13	the	the	DT
6745	1078	14	bottom	bottom	NN
6745	1078	15	and	and	CC
6745	1078	16	slate	slate	NN
6745	1078	17	shelves	shelf	NNS
6745	1078	18	put	put	VBN
6745	1078	19	on	on	IN
6745	1078	20	top	top	NN
6745	1078	21	.	.	.
6745	1079	1	With	with	IN
6745	1079	2	this	this	DT
6745	1079	3	style	style	NN
6745	1079	4	of	of	IN
6745	1079	5	refrigerator	refrigerator	NN
6745	1079	6	the	the	DT
6745	1079	7	waste	waste	NN
6745	1079	8	of	of	IN
6745	1079	9	ice	ice	NN
6745	1079	10	is	be	VBZ
6745	1079	11	much	much	RB
6745	1079	12	greater	great	JJR
6745	1079	13	than	than	IN
6745	1079	14	in	in	IN
6745	1079	15	those	those	DT
6745	1079	16	built	build	VBN
6745	1079	17	with	with	IN
6745	1079	18	a	a	DT
6745	1079	19	separate	separate	JJ
6745	1079	20	compartment	compartment	NN
6745	1079	21	for	for	IN
6745	1079	22	ice	ice	NN
6745	1079	23	,	,	,
6745	1079	24	but	but	CC
6745	1079	25	the	the	DT
6745	1079	26	food	food	NN
6745	1079	27	is	be	VBZ
6745	1079	28	more	more	RBR
6745	1079	29	healthful	healthful	JJ
6745	1079	30	.	.	.
6745	1080	1	Utensils	utensil	NNS
6745	1080	2	.	.	.
6745	1081	1	The	the	DT
6745	1081	2	following	follow	VBG
6745	1081	3	is	be	VBZ
6745	1081	4	a	a	DT
6745	1081	5	list	list	NN
6745	1081	6	of	of	IN
6745	1081	7	utensils	utensil	NNS
6745	1081	8	with	with	IN
6745	1081	9	which	which	WDT
6745	1081	10	a	a	DT
6745	1081	11	kitchen	kitchen	NN
6745	1081	12	should	should	MD
6745	1081	13	be	be	VB
6745	1081	14	furnished	furnish	VBN
6745	1081	15	.	.	.
6745	1082	1	But	but	CC
6745	1082	2	the	the	DT
6745	1082	3	housekeeper	housekeeper	NN
6745	1082	4	will	will	MD
6745	1082	5	find	find	VB
6745	1082	6	that	that	IN
6745	1082	7	there	there	EX
6745	1082	8	is	be	VBZ
6745	1082	9	continually	continually	RB
6745	1082	10	something	something	NN
6745	1082	11	new	new	JJ
6745	1082	12	to	to	TO
6745	1082	13	be	be	VB
6745	1082	14	bought	buy	VBN
6745	1082	15	.	.	.
6745	1083	1	If	if	IN
6745	1083	2	there	there	EX
6745	1083	3	be	be	VB
6745	1083	4	much	much	RB
6745	1083	5	fancy	fancy	JJ
6745	1083	6	cooking	cooking	NN
6745	1083	7	,	,	,
6745	1083	8	there	there	EX
6745	1083	9	must	must	MD
6745	1083	10	be	be	VB
6745	1083	11	an	an	DT
6745	1083	12	ice	ice	NN
6745	1083	13	cream	cream	NN
6745	1083	14	freezer	freezer	NN
6745	1083	15	,	,	,
6745	1083	16	jelly	jelly	NNP
6745	1083	17	and	and	CC
6745	1083	18	charlotte	charlotte	NNP
6745	1083	19	russe	russe	NNP
6745	1083	20	moulds	mould	NNS
6745	1083	21	and	and	CC
6745	1083	22	many	many	JJ
6745	1083	23	little	little	JJ
6745	1083	24	pans	pan	NNS
6745	1083	25	and	and	CC
6745	1083	26	cutters	cutter	NNS
6745	1083	27	.	.	.
6745	1084	1	The	the	DT
6745	1084	2	right	right	JJ
6745	1084	3	way	way	NN
6745	1084	4	is	be	VBZ
6745	1084	5	,	,	,
6745	1084	6	of	of	IN
6745	1084	7	course	course	NN
6745	1084	8	,	,	,
6745	1084	9	to	to	TO
6745	1084	10	get	get	VB
6745	1084	11	the	the	DT
6745	1084	12	essential	essential	JJ
6745	1084	13	articles	article	NNS
6745	1084	14	first	first	RB
6745	1084	15	,	,	,
6745	1084	16	and	and	CC
6745	1084	17	then	then	RB
6745	1084	18	,	,	,
6745	1084	19	from	from	IN
6745	1084	20	time	time	NN
6745	1084	21	to	to	IN
6745	1084	22	time	time	NN
6745	1084	23	,	,	,
6745	1084	24	to	to	TO
6745	1084	25	add	add	VB
6745	1084	26	those	those	DT
6745	1084	27	used	use	VBN
6745	1084	28	in	in	IN
6745	1084	29	fancy	fancy	JJ
6745	1084	30	cooking	cooking	NN
6745	1084	31	:	:	:
6745	1084	32	Two	two	CD
6745	1084	33	cast	cast	NN
6745	1084	34	-	-	HYPH
6745	1084	35	iron	iron	NN
6745	1084	36	pots	pot	NNS
6745	1084	37	,	,	,
6745	1084	38	size	size	NN
6745	1084	39	depending	depend	VBG
6745	1084	40	upon	upon	IN
6745	1084	41	range	range	NN
6745	1084	42	or	or	CC
6745	1084	43	stove	stove	NN
6745	1084	44	(	(	-LRB-
6745	1084	45	they	-PRON-	PRP
6745	1084	46	come	come	VBP
6745	1084	47	with	with	IN
6745	1084	48	the	the	DT
6745	1084	49	stove	stove	NN
6745	1084	50	)	)	-RRB-
6745	1084	51	.	.	.
6745	1085	1	One	one	CD
6745	1085	2	griddle	griddle	NN
6745	1085	3	.	.	.
6745	1086	1	One	one	CD
6745	1086	2	porcelain	porcelain	NN
6745	1086	3	-	-	HYPH
6745	1086	4	lined	line	VBN
6745	1086	5	preserving	preserve	VBG
6745	1086	6	kettle	kettle	NN
6745	1086	7	.	.	.
6745	1087	1	One	one	CD
6745	1087	2	fish	fish	NN
6745	1087	3	kettle	kettle	NN
6745	1087	4	.	.	.
6745	1088	1	Three	three	CD
6745	1088	2	porcelain	porcelain	NN
6745	1088	3	-	-	HYPH
6745	1088	4	lined	line	VBN
6745	1088	5	stew	stew	NN
6745	1088	6	-	-	HYPH
6745	1088	7	pans	pan	NNS
6745	1088	8	,	,	,
6745	1088	9	holding	hold	VBG
6745	1088	10	from	from	IN
6745	1088	11	one	one	CD
6745	1088	12	to	to	TO
6745	1088	13	six	six	CD
6745	1088	14	quarts	quart	NNS
6745	1088	15	.	.	.
6745	1089	1	One	one	CD
6745	1089	2	No	no	UH
6745	1089	3	.	.	.
6745	1090	1	4	4	LS
6745	1090	2	deep	deep	JJ
6745	1090	3	Scotch	Scotch	NNP
6745	1090	4	frying	frying	NN
6745	1090	5	kettle	kettle	NN
6745	1090	6	.	.	.
6745	1091	1	One	one	CD
6745	1091	2	waffle	waffle	NN
6745	1091	3	iron	iron	NN
6745	1091	4	.	.	.
6745	1092	1	Three	three	CD
6745	1092	2	French	french	JJ
6745	1092	3	polished	polished	JJ
6745	1092	4	frying	frying	NN
6745	1092	5	-	-	HYPH
6745	1092	6	pans	pan	NNS
6745	1092	7	,	,	,
6745	1092	8	Nos	Nos	NNP
6745	1092	9	.	.	.
6745	1093	1	1	1	CD
6745	1093	2	,	,	,
6745	1093	3	3	3	CD
6745	1093	4	and	and	CC
6745	1093	5	6	6	CD
6745	1093	6	.	.	.
6745	1094	1	Four	four	CD
6745	1094	2	stamped	stamp	VBD
6745	1094	3	tin	tin	NN
6745	1094	4	or	or	CC
6745	1094	5	granite	granite	NN
6745	1094	6	ware	ware	NN
6745	1094	7	stewpans	stewpan	NNS
6745	1094	8	,	,	,
6745	1094	9	holding	hold	VBG
6745	1094	10	from	from	IN
6745	1094	11	one	one	CD
6745	1094	12	pint	pint	NN
6745	1094	13	to	to	IN
6745	1094	14	four	four	CD
6745	1094	15	quarts	quart	NNS
6745	1094	16	.	.	.
6745	1095	1	One	one	CD
6745	1095	2	double	double	JJ
6745	1095	3	boiler	boiler	NN
6745	1095	4	,	,	,
6745	1095	5	holding	hold	VBG
6745	1095	6	three	three	CD
6745	1095	7	quarts	quart	NNS
6745	1095	8	.	.	.
6745	1096	1	One	one	CD
6745	1096	2	Dover	Dover	NNP
6745	1096	3	egg	egg	NN
6745	1096	4	-	-	HYPH
6745	1096	5	beater	beater	NN
6745	1096	6	.	.	.
6745	1097	1	One	one	CD
6745	1097	2	common	common	JJ
6745	1097	3	wire	wire	NN
6745	1097	4	beater	beater	NN
6745	1097	5	.	.	.
6745	1098	1	One	one	CD
6745	1098	2	meat	meat	NN
6745	1098	3	rack	rack	NN
6745	1098	4	.	.	.
6745	1099	1	One	one	CD
6745	1099	2	dish	dish	NN
6745	1099	3	pan	pan	NN
6745	1099	4	.	.	.
6745	1100	1	Two	two	CD
6745	1100	2	bread	bread	NN
6745	1100	3	pans	pan	NNS
6745	1100	4	,	,	,
6745	1100	5	holding	hold	VBG
6745	1100	6	six	six	CD
6745	1100	7	and	and	CC
6745	1100	8	eight	eight	CD
6745	1100	9	quarts	quart	NNS
6745	1100	10	respectively	respectively	RB
6745	1100	11	.	.	.
6745	1101	1	Two	two	CD
6745	1101	2	milk	milk	NN
6745	1101	3	pans	pan	NNS
6745	1101	4	.	.	.
6745	1102	1	Two	two	CD
6745	1102	2	Russian	russian	JJ
6745	1102	3	-	-	HYPH
6745	1102	4	iron	iron	NN
6745	1102	5	baking	baking	NN
6745	1102	6	pans	pan	NNS
6745	1102	7	--	--	:
6745	1102	8	two	two	CD
6745	1102	9	sizes	size	NNS
6745	1102	10	.	.	.
6745	1103	1	Four	four	CD
6745	1103	2	tin	tin	NN
6745	1103	3	shallow	shallow	JJ
6745	1103	4	baking	baking	NN
6745	1103	5	-	-	HYPH
6745	1103	6	pans	pan	NNS
6745	1103	7	.	.	.
6745	1104	1	Four	four	CD
6745	1104	2	deep	deep	JJ
6745	1104	3	pans	pan	NNS
6745	1104	4	for	for	IN
6745	1104	5	loaves	loaf	NNS
6745	1104	6	.	.	.
6745	1105	1	Two	two	CD
6745	1105	2	quart	quart	JJ
6745	1105	3	measures	measure	NNS
6745	1105	4	.	.	.
6745	1106	1	One	one	CD
6745	1106	2	deep	deep	JJ
6745	1106	3	,	,	,
6745	1106	4	round	round	JJ
6745	1106	5	pan	pan	NN
6745	1106	6	of	of	IN
6745	1106	7	granite	granite	NN
6745	1106	8	-	-	HYPH
6745	1106	9	ware	ware	NN
6745	1106	10	,	,	,
6745	1106	11	with	with	IN
6745	1106	12	cover	cover	NN
6745	1106	13	,	,	,
6745	1106	14	for	for	IN
6745	1106	15	braising	braise	VBG
6745	1106	16	.	.	.
6745	1107	1	One	one	CD
6745	1107	2	deep	deep	JJ
6745	1107	3	Russian	russian	JJ
6745	1107	4	-	-	HYPH
6745	1107	5	iron	iron	NN
6745	1107	6	French	french	JJ
6745	1107	7	roll	roll	NN
6745	1107	8	pan	pan	NN
6745	1107	9	.	.	.
6745	1108	1	Two	two	CD
6745	1108	2	stamped	stamp	VBD
6745	1108	3	tin	tin	NN
6745	1108	4	muffin	muffin	NN
6745	1108	5	pans	pan	NNS
6745	1108	6	.	.	.
6745	1109	1	One	one	CD
6745	1109	2	tea	tea	NN
6745	1109	3	-	-	HYPH
6745	1109	4	pot	pot	NN
6745	1109	5	.	.	.
6745	1110	1	One	one	CD
6745	1110	2	coffee	coffee	NN
6745	1110	3	-	-	HYPH
6745	1110	4	pot	pot	NN
6745	1110	5	.	.	.
6745	1111	1	One	one	CD
6745	1111	2	coffee	coffee	NN
6745	1111	3	biggin	biggin	NN
6745	1111	4	.	.	.
6745	1112	1	One	one	CD
6745	1112	2	chocolate	chocolate	NN
6745	1112	3	pot	pot	NN
6745	1112	4	.	.	.
6745	1113	1	One	one	CD
6745	1113	2	colander	colander	NN
6745	1113	3	.	.	.
6745	1114	1	One	one	CD
6745	1114	2	squash	squash	NN
6745	1114	3	strainer	strainer	NN
6745	1114	4	.	.	.
6745	1115	1	One	one	CD
6745	1115	2	strainer	strainer	NN
6745	1115	3	that	that	WDT
6745	1115	4	will	will	MD
6745	1115	5	fit	fit	VB
6745	1115	6	on	on	RP
6745	1115	7	to	to	IN
6745	1115	8	one	one	CD
6745	1115	9	of	of	IN
6745	1115	10	the	the	DT
6745	1115	11	cast	cast	NN
6745	1115	12	-	-	HYPH
6745	1115	13	iron	iron	NN
6745	1115	14	pots	pot	NNS
6745	1115	15	.	.	.
6745	1116	1	One	one	CD
6745	1116	2	frying	frying	JJ
6745	1116	3	-	-	HYPH
6745	1116	4	basket	basket	NN
6745	1116	5	.	.	.
6745	1117	1	One	one	CD
6745	1117	2	melon	melon	NN
6745	1117	3	mould	mould	NN
6745	1117	4	.	.	.
6745	1118	1	Two	two	CD
6745	1118	2	brown	brown	JJ
6745	1118	3	bread	bread	NN
6745	1118	4	tins	tin	NNS
6745	1118	5	.	.	.
6745	1119	1	One	one	CD
6745	1119	2	round	round	JJ
6745	1119	3	pudding	pudde	VBG
6745	1119	4	mould	mould	NN
6745	1119	5	.	.	.
6745	1120	1	Two	two	CD
6745	1120	2	vegetable	vegetable	NN
6745	1120	3	cutters	cutter	NNS
6745	1120	4	.	.	.
6745	1121	1	One	one	CD
6745	1121	2	tea	tea	NN
6745	1121	3	canister	canister	NN
6745	1121	4	.	.	.
6745	1122	1	One	one	CD
6745	1122	2	coffee	coffee	NN
6745	1122	3	canister	canister	NN
6745	1122	4	.	.	.
6745	1123	1	One	one	CD
6745	1123	2	cake	cake	NN
6745	1123	3	box	box	NN
6745	1123	4	.	.	.
6745	1124	1	One	one	CD
6745	1124	2	spice	spice	NN
6745	1124	3	box	box	NN
6745	1124	4	.	.	.
6745	1125	1	One	one	CD
6745	1125	2	dredger	dredger	NN
6745	1125	3	for	for	IN
6745	1125	4	flour	flour	NN
6745	1125	5	.	.	.
6745	1126	1	One	one	CD
6745	1126	2	for	for	IN
6745	1126	3	powdered	powdered	JJ
6745	1126	4	sugar	sugar	NN
6745	1126	5	.	.	.
6745	1127	1	One	one	CD
6745	1127	2	smaller	small	JJR
6745	1127	3	dredger	dredger	NN
6745	1127	4	for	for	IN
6745	1127	5	salt	salt	NN
6745	1127	6	.	.	.
6745	1128	1	One	one	CD
6745	1128	2	,	,	,
6745	1128	3	still	still	RB
6745	1128	4	smaller	small	JJR
6745	1128	5	,	,	,
6745	1128	6	for	for	IN
6745	1128	7	pepper	pepper	NN
6745	1128	8	.	.	.
6745	1129	1	One	one	CD
6745	1129	2	boning	bone	VBG
6745	1129	3	knife	knife	NN
6745	1129	4	.	.	.
6745	1130	1	One	one	CD
6745	1130	2	French	french	JJ
6745	1130	3	cook	cook	NN
6745	1130	4	's	's	POS
6745	1130	5	knife	knife	NN
6745	1130	6	.	.	.
6745	1131	1	One	one	CD
6745	1131	2	large	large	JJ
6745	1131	3	fork	fork	NN
6745	1131	4	.	.	.
6745	1132	1	Two	two	CD
6745	1132	2	case	case	NN
6745	1132	3	-	-	HYPH
6745	1132	4	knives	knife	NNS
6745	1132	5	and	and	CC
6745	1132	6	forks	fork	NNS
6745	1132	7	.	.	.
6745	1133	1	Two	two	CD
6745	1133	2	vegetable	vegetable	NN
6745	1133	3	knives	knife	NNS
6745	1133	4	.	.	.
6745	1134	1	Four	four	CD
6745	1134	2	large	large	JJ
6745	1134	3	mixing	mix	VBG
6745	1134	4	spoons	spoon	NNS
6745	1134	5	.	.	.
6745	1135	1	Two	two	CD
6745	1135	2	table	table	NN
6745	1135	3	-	-	HYPH
6745	1135	4	spoons	spoon	NNS
6745	1135	5	.	.	.
6745	1136	1	Six	six	CD
6745	1136	2	teaspoons	teaspoon	NNS
6745	1136	3	.	.	.
6745	1137	1	One	one	CD
6745	1137	2	larding	lard	VBG
6745	1137	3	needle	needle	NN
6745	1137	4	.	.	.
6745	1138	1	One	one	CD
6745	1138	2	trussing	trussing	JJ
6745	1138	3	needle	needle	NN
6745	1138	4	.	.	.
6745	1139	1	One	one	CD
6745	1139	2	set	set	NN
6745	1139	3	of	of	IN
6745	1139	4	steel	steel	NN
6745	1139	5	skewers	skewer	NNS
6745	1139	6	.	.	.
6745	1140	1	One	one	CD
6745	1140	2	wire	wire	NN
6745	1140	3	dish	dish	NN
6745	1140	4	cloth	cloth	NN
6745	1140	5	.	.	.
6745	1141	1	One	one	CD
6745	1141	2	whip	whip	NN
6745	1141	3	churn	churn	NN
6745	1141	4	.	.	.
6745	1142	1	One	one	CD
6745	1142	2	biscuit	biscuit	NN
6745	1142	3	cutter	cutter	NN
6745	1142	4	.	.	.
6745	1143	1	One	one	CD
6745	1143	2	hand	hand	NN
6745	1143	3	basin	basin	NN
6745	1143	4	.	.	.
6745	1144	1	One	one	CD
6745	1144	2	jagging	jag	VBG
6745	1144	3	iron	iron	NN
6745	1144	4	.	.	.
6745	1145	1	Three	three	CD
6745	1145	2	double	double	JJ
6745	1145	3	broilers	broiler	NNS
6745	1145	4	--	--	:
6745	1145	5	one	one	CD
6745	1145	6	each	each	DT
6745	1145	7	for	for	IN
6745	1145	8	toast	toast	NN
6745	1145	9	,	,	,
6745	1145	10	fish	fish	NN
6745	1145	11	and	and	CC
6745	1145	12	meat	meat	NN
6745	1145	13	.	.	.
6745	1146	1	One	one	CD
6745	1146	2	long	long	RB
6745	1146	3	-	-	HYPH
6745	1146	4	handled	handle	VBN
6745	1146	5	dipper	dipper	NN
6745	1146	6	.	.	.
6745	1147	1	One	one	CD
6745	1147	2	large	large	JJ
6745	1147	3	grater	grater	NN
6745	1147	4	.	.	.
6745	1148	1	One	one	CD
6745	1148	2	apple	apple	NN
6745	1148	3	corer	corer	NN
6745	1148	4	.	.	.
6745	1149	1	One	one	CD
6745	1149	2	flour	flour	NN
6745	1149	3	scoop	scoop	NN
6745	1149	4	.	.	.
6745	1150	1	One	one	CD
6745	1150	2	sugar	sugar	NN
6745	1150	3	scoop	scoop	NN
6745	1150	4	.	.	.
6745	1151	1	One	one	CD
6745	1151	2	lemon	lemon	NN
6745	1151	3	squeezer	squeezer	NN
6745	1151	4	.	.	.
6745	1152	1	Chopping	chop	VBG
6745	1152	2	tray	tray	NN
6745	1152	3	and	and	CC
6745	1152	4	knife	knife	NN
6745	1152	5	.	.	.
6745	1153	1	Small	small	JJ
6745	1153	2	wooden	wooden	JJ
6745	1153	3	bowl	bowl	NN
6745	1153	4	to	to	TO
6745	1153	5	use	use	VB
6745	1153	6	in	in	IN
6745	1153	7	chopping	chopping	NN
6745	1153	8	.	.	.
6745	1154	1	Moulding	mould	VBG
6745	1154	2	board	board	NN
6745	1154	3	of	of	IN
6745	1154	4	good	good	JJ
6745	1154	5	_	_	NNP
6745	1154	6	hard	hard	JJ
6745	1154	7	_	_	NNP
6745	1154	8	wood	wood	NN
6745	1154	9	.	.	.
6745	1155	1	Board	board	NN
6745	1155	2	for	for	IN
6745	1155	3	cutting	cut	VBG
6745	1155	4	-	-	HYPH
6745	1155	5	bread	bread	NN
6745	1155	6	on	on	IN
6745	1155	7	.	.	.
6745	1156	1	One	one	CD
6745	1156	2	for	for	IN
6745	1156	3	cutting	cut	VBG
6745	1156	4	cold	cold	JJ
6745	1156	5	meats	meat	NNS
6745	1156	6	on	on	RB
6745	1156	7	.	.	.
6745	1157	1	Thick	Thick	NNP
6745	1157	2	board	board	NN
6745	1157	3	,	,	,
6745	1157	4	or	or	CC
6745	1157	5	block	block	NN
6745	1157	6	,	,	,
6745	1157	7	on	on	IN
6745	1157	8	which	which	WDT
6745	1157	9	to	to	TO
6745	1157	10	break	break	VB
6745	1157	11	bones	bone	NNS
6745	1157	12	,	,	,
6745	1157	13	open	open	JJ
6745	1157	14	lobsters	lobster	NNS
6745	1157	15	,	,	,
6745	1157	16	etc	etc	FW
6745	1157	17	.	.	.
6745	1158	1	A	a	DT
6745	1158	2	rolling	roll	VBG
6745	1158	3	pin	pin	NN
6745	1158	4	.	.	.
6745	1159	1	Wooden	wooden	JJ
6745	1159	2	buckets	bucket	NNS
6745	1159	3	for	for	IN
6745	1159	4	sugar	sugar	NN
6745	1159	5	,	,	,
6745	1159	6	Graham	Graham	NNP
6745	1159	7	,	,	,
6745	1159	8	Indian	Indian	NNP
6745	1159	9	and	and	CC
6745	1159	10	rye	rye	NN
6745	1159	11	meal	meal	NN
6745	1159	12	.	.	.
6745	1160	1	Wooden	wooden	JJ
6745	1160	2	boxes	box	NNS
6745	1160	3	for	for	IN
6745	1160	4	rice	rice	NN
6745	1160	5	,	,	,
6745	1160	6	tapioca	tapioca	NN
6745	1160	7	,	,	,
6745	1160	8	crackers	cracker	NNS
6745	1160	9	,	,	,
6745	1160	10	barley	barley	NN
6745	1160	11	,	,	,
6745	1160	12	soda	soda	NN
6745	1160	13	,	,	,
6745	1160	14	cream	cream	NN
6745	1160	15	of	of	IN
6745	1160	16	tartar	tartar	NN
6745	1160	17	,	,	,
6745	1160	18	etc	etc	FW
6745	1160	19	.	.	.
6745	1161	1	Covers	cover	NNS
6745	1161	2	for	for	IN
6745	1161	3	flour	flour	NN
6745	1161	4	barrels	barrel	NNS
6745	1161	5	.	.	.
6745	1162	1	Wire	wire	NN
6745	1162	2	flour	flour	NN
6745	1162	3	sieve	sieve	NN
6745	1162	4	--	--	:
6745	1162	5	not	not	RB
6745	1162	6	too	too	RB
6745	1162	7	large	large	JJ
6745	1162	8	.	.	.
6745	1163	1	A	a	DT
6745	1163	2	pail	pail	NN
6745	1163	3	for	for	IN
6745	1163	4	cleaning	cleaning	NN
6745	1163	5	purposes	purpose	NNS
6745	1163	6	.	.	.
6745	1164	1	One	one	CD
6745	1164	2	vegetable	vegetable	NN
6745	1164	3	masher	masher	NN
6745	1164	4	.	.	.
6745	1165	1	Stone	stone	NN
6745	1165	2	pot	pot	NN
6745	1165	3	for	for	IN
6745	1165	4	bread	bread	NN
6745	1165	5	,	,	,
6745	1165	6	holding	hold	VBG
6745	1165	7	ten	ten	CD
6745	1165	8	quarts	quart	NNS
6745	1165	9	.	.	.
6745	1166	1	One	one	CD
6745	1166	2	for	for	IN
6745	1166	3	butter	butter	NN
6745	1166	4	,	,	,
6745	1166	5	holding	hold	VBG
6745	1166	6	six	six	CD
6745	1166	7	quarts	quart	NNS
6745	1166	8	.	.	.
6745	1167	1	One	one	CD
6745	1167	2	for	for	IN
6745	1167	3	pork	pork	NN
6745	1167	4	,	,	,
6745	1167	5	holding	hold	VBG
6745	1167	6	three	three	CD
6745	1167	7	quarts	quart	NNS
6745	1167	8	.	.	.
6745	1168	1	One	one	CD
6745	1168	2	dust	dust	NN
6745	1168	3	pan	pan	NN
6745	1168	4	and	and	CC
6745	1168	5	brush	brush	NN
6745	1168	6	.	.	.
6745	1169	1	One	one	CD
6745	1169	2	scrubbing	scrubbing	NN
6745	1169	3	brush	brush	NN
6745	1169	4	.	.	.
6745	1170	1	One	one	CD
6745	1170	2	broom	broom	NN
6745	1170	3	.	.	.
6745	1171	1	One	one	CD
6745	1171	2	blacking	blacking	NN
6745	1171	3	brush	brush	NN
6745	1171	4	.	.	.
6745	1172	1	Four	four	CD
6745	1172	2	yellow	yellow	JJ
6745	1172	3	earthen	earthen	JJ
6745	1172	4	bowls	bowl	NNS
6745	1172	5	,	,	,
6745	1172	6	holding	hold	VBG
6745	1172	7	from	from	IN
6745	1172	8	six	six	CD
6745	1172	9	quarts	quart	NNS
6745	1172	10	down	down	RB
6745	1172	11	.	.	.
6745	1173	1	Four	four	CD
6745	1173	2	white	white	JJ
6745	1173	3	,	,	,
6745	1173	4	smooth	smooth	JJ
6745	1173	5	-	-	HYPH
6745	1173	6	bottomed	bottom	VBN
6745	1173	7	bowls	bowl	NNS
6745	1173	8	,	,	,
6745	1173	9	holding	hold	VBG
6745	1173	10	one	one	CD
6745	1173	11	quart	quart	NN
6745	1173	12	each	each	DT
6745	1173	13	.	.	.
6745	1174	1	One	one	CD
6745	1174	2	bean	bean	NN
6745	1174	3	pot	pot	NN
6745	1174	4	.	.	.
6745	1175	1	One	one	CD
6745	1175	2	earthen	earthen	JJ
6745	1175	3	pudding	pudding	NN
6745	1175	4	dish	dish	NN
6745	1175	5	.	.	.
6745	1176	1	All	all	PDT
6745	1176	2	the	the	DT
6745	1176	3	tin	tin	JJ
6745	1176	4	ware	ware	NN
6745	1176	5	should	should	MD
6745	1176	6	be	be	VB
6745	1176	7	made	make	VBN
6745	1176	8	from	from	IN
6745	1176	9	xx	xx	NNP
6745	1176	10	tin	tin	NNP
6745	1176	11	.	.	.
6745	1177	1	It	-PRON-	PRP
6745	1177	2	will	will	MD
6745	1177	3	then	then	RB
6745	1177	4	keep	keep	VB
6745	1177	5	its	-PRON-	PRP$
6745	1177	6	shape	shape	NN
6745	1177	7	,	,	,
6745	1177	8	and	and	CC
6745	1177	9	wear	wear	VB
6745	1177	10	three	three	CD
6745	1177	11	times	time	NNS
6745	1177	12	as	as	RB
6745	1177	13	long	long	RB
6745	1177	14	as	as	IN
6745	1177	15	if	if	IN
6745	1177	16	made	make	VBN
6745	1177	17	of	of	IN
6745	1177	18	thin	thin	JJ
6745	1177	19	stuff	stuff	NN
6745	1177	20	.	.	.
6745	1178	1	Scouring	scour	VBG
6745	1178	2	with	with	IN
6745	1178	3	sand	sand	NN
6745	1178	4	soon	soon	RB
6745	1178	5	ruins	ruin	VBZ
6745	1178	6	tin	tin	NN
6745	1178	7	,	,	,
6745	1178	8	the	the	DT
6745	1178	9	coarse	coarse	JJ
6745	1178	10	sand	sand	NN
6745	1178	11	scratching	scratch	VBG
6745	1178	12	it	-PRON-	PRP
6745	1178	13	and	and	CC
6745	1178	14	causing	cause	VBG
6745	1178	15	it	-PRON-	PRP
6745	1178	16	to	to	TO
6745	1178	17	rust	rust	VB
6745	1178	18	.	.	.
6745	1179	1	Sapolio	Sapolio	NNP
6745	1179	2	,	,	,
6745	1179	3	a	a	DT
6745	1179	4	soap	soap	NN
6745	1179	5	which	which	WDT
6745	1179	6	comes	come	VBZ
6745	1179	7	for	for	IN
6745	1179	8	cleaning	clean	VBG
6745	1179	9	tins	tin	NNS
6745	1179	10	,	,	,
6745	1179	11	wood	wood	NN
6745	1179	12	-	-	HYPH
6745	1179	13	work	work	NN
6745	1179	14	and	and	CC
6745	1179	15	paint	paint	NN
6745	1179	16	,	,	,
6745	1179	17	will	will	MD
6745	1179	18	be	be	VB
6745	1179	19	found	find	VBN
6745	1179	20	of	of	IN
6745	1179	21	great	great	JJ
6745	1179	22	value	value	NN
6745	1179	23	in	in	IN
6745	1179	24	the	the	DT
6745	1179	25	kitchen	kitchen	NN
6745	1179	26	.	.	.
6745	1180	1	Granite	granite	NN
6745	1180	2	ware	ware	NN
6745	1180	3	,	,	,
6745	1180	4	as	as	IN
6745	1180	5	now	now	RB
6745	1180	6	made	make	VBN
6745	1180	7	,	,	,
6745	1180	8	is	be	VBZ
6745	1180	9	perfectly	perfectly	RB
6745	1180	10	safe	safe	JJ
6745	1180	11	to	to	IN
6745	1180	12	-	-	HYPH
6745	1180	13	use	use	NN
6745	1180	14	.	.	.
6745	1181	1	It	-PRON-	PRP
6745	1181	2	will	will	MD
6745	1181	3	not	not	RB
6745	1181	4	become	become	VB
6745	1181	5	discolored	discolor	VBN
6745	1181	6	by	by	IN
6745	1181	7	any	any	DT
6745	1181	8	kind	kind	NN
6745	1181	9	of	of	IN
6745	1181	10	cooking	cooking	NN
6745	1181	11	,	,	,
6745	1181	12	and	and	CC
6745	1181	13	is	be	VBZ
6745	1181	14	so	so	RB
6745	1181	15	perfectly	perfectly	RB
6745	1181	16	smooth	smooth	JJ
6745	1181	17	that	that	IN
6745	1181	18	articles	article	NNS
6745	1181	19	of	of	IN
6745	1181	20	food	food	NN
6745	1181	21	will	will	MD
6745	1181	22	not	not	RB
6745	1181	23	stick	stick	VB
6745	1181	24	and	and	CC
6745	1181	25	bum	bum	NN
6745	1181	26	in	in	IN
6745	1181	27	it	-PRON-	PRP
6745	1181	28	as	as	RB
6745	1181	29	quickly	quickly	RB
6745	1181	30	as	as	IN
6745	1181	31	in	in	IN
6745	1181	32	the	the	DT
6745	1181	33	porcelain	porcelain	NN
6745	1181	34	-	-	HYPH
6745	1181	35	lined	line	VBN
6745	1181	36	pans	pan	NNS
6745	1181	37	.	.	.
6745	1182	1	Nearly	nearly	RB
6745	1182	2	every	every	DT
6745	1182	3	utensil	utensil	NN
6745	1182	4	used	use	VBN
6745	1182	5	in	in	IN
6745	1182	6	the	the	DT
6745	1182	7	kitchen	kitchen	NN
6745	1182	8	is	be	VBZ
6745	1182	9	now	now	RB
6745	1182	10	made	make	VBN
6745	1182	11	in	in	IN
6745	1182	12	granite	granite	NN
6745	1182	13	ware	ware	NN
6745	1182	14	.	.	.
6745	1183	1	The	the	DT
6745	1183	2	mixing	mix	VBG
6745	1183	3	spoons	spoon	NNS
6745	1183	4	are	be	VBP
6745	1183	5	,	,	,
6745	1183	6	however	however	RB
6745	1183	7	,	,	,
6745	1183	8	not	not	RB
6745	1183	9	desirable	desirable	JJ
6745	1183	10	,	,	,
6745	1183	11	as	as	IN
6745	1183	12	the	the	DT
6745	1183	13	coating	coating	NN
6745	1183	14	of	of	IN
6745	1183	15	granite	granite	NN
6745	1183	16	peels	peel	NNS
6745	1183	17	off	off	RP
6745	1183	18	when	when	WRB
6745	1183	19	the	the	DT
6745	1183	20	spoon	spoon	NN
6745	1183	21	is	be	VBZ
6745	1183	22	bent	bent	JJ
6745	1183	23	.	.	.
6745	1184	1	Have	have	VBP
6745	1184	2	no	no	DT
6745	1184	3	more	more	RBR
6745	1184	4	heavy	heavy	JJ
6745	1184	5	cast	cast	NN
6745	1184	6	-	-	HYPH
6745	1184	7	iron	iron	NN
6745	1184	8	articles	article	NNS
6745	1184	9	than	than	IN
6745	1184	10	are	be	VBP
6745	1184	11	really	really	RB
6745	1184	12	needed	need	VBN
6745	1184	13	,	,	,
6745	1184	14	for	for	IN
6745	1184	15	they	-PRON-	PRP
6745	1184	16	are	be	VBP
6745	1184	17	not	not	RB
6745	1184	18	easily	easily	RB
6745	1184	19	handled	handle	VBN
6745	1184	20	,	,	,
6745	1184	21	and	and	CC
6745	1184	22	are	be	VBP
6745	1184	23	,	,	,
6745	1184	24	therefore	therefore	RB
6745	1184	25	,	,	,
6745	1184	26	less	less	RBR
6745	1184	27	likely	likely	JJ
6745	1184	28	to	to	TO
6745	1184	29	be	be	VB
6745	1184	30	kept	keep	VBN
6745	1184	31	as	as	RB
6745	1184	32	clean	clean	JJ
6745	1184	33	,	,	,
6745	1184	34	inside	inside	RB
6745	1184	35	and	and	CC
6745	1184	36	out	out	RB
6745	1184	37	,	,	,
6745	1184	38	as	as	IN
6745	1184	39	the	the	DT
6745	1184	40	lighter	light	JJR
6745	1184	41	and	and	CC
6745	1184	42	smoother	smoother	NN
6745	1184	43	ware	ware	JJ
6745	1184	44	.	.	.
6745	1185	1	[	[	-LRB-
6745	1185	2	Illustration	illustration	NN
6745	1185	3	:	:	:
6745	1185	4	Scotch	Scotch	NNP
6745	1185	5	Kettle	Kettle	NNP
6745	1185	6	]	]	-RRB-
6745	1185	7	The	the	DT
6745	1185	8	Scotch	Scotch	NNP
6745	1185	9	Kettle	Kettle	NNP
6745	1185	10	is	be	VBZ
6745	1185	11	quite	quite	RB
6745	1185	12	cheap	cheap	JJ
6745	1185	13	,	,	,
6745	1185	14	and	and	CC
6745	1185	15	will	will	MD
6745	1185	16	be	be	VB
6745	1185	17	found	find	VBN
6745	1185	18	of	of	IN
6745	1185	19	great	great	JJ
6745	1185	20	value	value	NN
6745	1185	21	for	for	IN
6745	1185	22	every	every	DT
6745	1185	23	kind	kind	NN
6745	1185	24	of	of	IN
6745	1185	25	frying	frying	NN
6745	1185	26	,	,	,
6745	1185	27	as	as	IN
6745	1185	28	it	-PRON-	PRP
6745	1185	29	is	be	VBZ
6745	1185	30	so	so	RB
6745	1185	31	deep	deep	JJ
6745	1185	32	that	that	IN
6745	1185	33	enough	enough	JJ
6745	1185	34	fat	fat	NN
6745	1185	35	can	can	MD
6745	1185	36	put	put	VB
6745	1185	37	into	into	IN
6745	1185	38	it	-PRON-	PRP
6745	1185	39	to	to	TO
6745	1185	40	immerse	immerse	VB
6745	1185	41	the	the	DT
6745	1185	42	article	article	NN
6745	1185	43	to	to	TO
6745	1185	44	be	be	VB
6745	1185	45	cooked	cook	VBN
6745	1185	46	.	.	.
6745	1186	1	[	[	-LRB-
6745	1186	2	Illustration	illustration	NN
6745	1186	3	:	:	:
6745	1186	4	French	French	NNP
6745	1186	5	Frying	Frying	NNP
6745	1186	6	-	-	HYPH
6745	1186	7	Pan	Pan	NNP
6745	1186	8	.	.	.
6745	1186	9	]	]	-RRB-
6745	1187	1	The	the	DT
6745	1187	2	French	french	JJ
6745	1187	3	polished	polish	VBD
6745	1187	4	frying	frying	NN
6745	1187	5	-	-	NNS
6745	1187	6	pans	pan	NNS
6745	1187	7	are	be	VBP
6745	1187	8	particularly	particularly	RB
6745	1187	9	nice	nice	JJ
6745	1187	10	,	,	,
6745	1187	11	because	because	IN
6745	1187	12	they	-PRON-	PRP
6745	1187	13	can	can	MD
6745	1187	14	be	be	VB
6745	1187	15	used	use	VBN
6745	1187	16	for	for	IN
6745	1187	17	any	any	DT
6745	1187	18	kind	kind	NN
6745	1187	19	of	of	IN
6745	1187	20	frying	frying	NN
6745	1187	21	and	and	CC
6745	1187	22	for	for	IN
6745	1187	23	cooking	cooking	NN
6745	1187	24	sauces	sauce	NNS
6745	1187	25	and	and	CC
6745	1187	26	omelets	omelet	NNS
6745	1187	27	.	.	.
6745	1188	1	The	the	DT
6745	1188	2	small	small	JJ
6745	1188	3	size	size	NN
6745	1188	4	,	,	,
6745	1188	5	No	no	UH
6745	1188	6	.	.	.
6745	1189	1	1	1	CD
6745	1189	2	,	,	,
6745	1189	3	is	be	VBZ
6745	1189	4	just	just	RB
6745	1189	5	right	right	JJ
6745	1189	6	for	for	IN
6745	1189	7	an	an	DT
6745	1189	8	omelet	omelet	NN
6745	1189	9	made	make	VBN
6745	1189	10	with	with	IN
6745	1189	11	two	two	CD
6745	1189	12	eggs	egg	NNS
6745	1189	13	.	.	.
6745	1190	1	[	[	-LRB-
6745	1190	2	Illustration	illustration	NN
6745	1190	3	:	:	:
6745	1190	4	Tin	Tin	NNP
6745	1190	5	Kitchen	Kitchen	NNP
6745	1190	6	.	.	.
6745	1190	7	]	]	-RRB-
6745	1191	1	When	when	WRB
6745	1191	2	possible	possible	JJ
6745	1191	3	,	,	,
6745	1191	4	a	a	DT
6745	1191	5	tin	tin	NN
6745	1191	6	kitchen	kitchen	NN
6745	1191	7	should	should	MD
6745	1191	8	be	be	VB
6745	1191	9	used	use	VBN
6745	1191	10	,	,	,
6745	1191	11	as	as	IN
6745	1191	12	meat	meat	NN
6745	1191	13	cooked	cook	VBN
6745	1191	14	before	before	IN
6745	1191	15	a	a	DT
6745	1191	16	bright	bright	JJ
6745	1191	17	fire	fire	NN
6745	1191	18	has	have	VBZ
6745	1191	19	a	a	DT
6745	1191	20	flavor	flavor	NN
6745	1191	21	much	much	RB
6745	1191	22	nicer	nice	JJR
6745	1191	23	than	than	IN
6745	1191	24	when	when	WRB
6745	1191	25	baked	bake	VBN
6745	1191	26	in	in	IN
6745	1191	27	an	an	DT
6745	1191	28	oven	oven	NN
6745	1191	29	.	.	.
6745	1192	1	[	[	-LRB-
6745	1192	2	Illustration	illustration	NN
6745	1192	3	:	:	:
6745	1192	4	Bird	Bird	NNP
6745	1192	5	Roaster	Roaster	NNP
6745	1192	6	.	.	.
6745	1192	7	]	]	-RRB-
6745	1193	1	The	the	DT
6745	1193	2	bird	bird	NN
6745	1193	3	roaster	roaster	NN
6745	1193	4	will	will	MD
6745	1193	5	be	be	VB
6745	1193	6	found	find	VBN
6745	1193	7	valuable	valuable	JJ
6745	1193	8	.	.	.
6745	1194	1	[	[	-LRB-
6745	1194	2	Illustration	illustration	NN
6745	1194	3	:	:	:
6745	1194	4	Ice	Ice	NNP
6745	1194	5	Cream	Cream	NNP
6745	1194	6	Freezer	Freezer	NNP
6745	1194	7	.	.	.
6745	1194	8	]	]	-RRB-
6745	1195	1	An	an	DT
6745	1195	2	ice	ice	NN
6745	1195	3	cream	cream	NN
6745	1195	4	freezer	freezer	NN
6745	1195	5	is	be	VBZ
6745	1195	6	a	a	DT
6745	1195	7	great	great	JJ
6745	1195	8	luxury	luxury	NN
6745	1195	9	in	in	IN
6745	1195	10	a	a	DT
6745	1195	11	family	family	NN
6745	1195	12	,	,	,
6745	1195	13	and	and	CC
6745	1195	14	will	will	MD
6745	1195	15	soon	soon	RB
6745	1195	16	do	do	VB
6745	1195	17	away	away	RB
6745	1195	18	with	with	IN
6745	1195	19	that	that	DT
6745	1195	20	unhealthy	unhealthy	JJ
6745	1195	21	dish	dish	NN
6745	1195	22	--	--	:
6745	1195	23	pie	pie	NN
6745	1195	24	.	.	.
6745	1196	1	No	no	RB
6745	1196	2	matter	matter	RB
6745	1196	3	how	how	WRB
6745	1196	4	small	small	JJ
6745	1196	5	the	the	DT
6745	1196	6	family	family	NN
6745	1196	7	,	,	,
6745	1196	8	nothing	nothing	NN
6745	1196	9	less	less	JJR
6745	1196	10	than	than	IN
6745	1196	11	a	a	DT
6745	1196	12	gallon	gallon	NN
6745	1196	13	freezer	freezer	NN
6745	1196	14	should	should	MD
6745	1196	15	be	be	VB
6745	1196	16	bought	buy	VBN
6745	1196	17	,	,	,
6745	1196	18	because	because	IN
6745	1196	19	you	-PRON-	PRP
6745	1196	20	can	can	MD
6745	1196	21	make	make	VB
6745	1196	22	a	a	DT
6745	1196	23	small	small	JJ
6745	1196	24	quantity	quantity	NN
6745	1196	25	of	of	IN
6745	1196	26	the	the	DT
6745	1196	27	cream	cream	NN
6745	1196	28	in	in	IN
6745	1196	29	this	this	DT
6745	1196	30	size	size	NN
6745	1196	31	,	,	,
6745	1196	32	and	and	CC
6745	1196	33	when	when	WRB
6745	1196	34	you	-PRON-	PRP
6745	1196	35	have	have	VBP
6745	1196	36	friends	friend	NNS
6745	1196	37	in	in	RP
6745	1196	38	,	,	,
6745	1196	39	there	there	EX
6745	1196	40	is	be	VBZ
6745	1196	41	no	no	DT
6745	1196	42	occasion	occasion	NN
6745	1196	43	to	to	TO
6745	1196	44	send	send	VB
6745	1196	45	to	to	IN
6745	1196	46	the	the	DT
6745	1196	47	confectioner	confectioner	NN
6745	1196	48	's	's	POS
6745	1196	49	for	for	IN
6745	1196	50	what	what	WP
6745	1196	51	can	can	MD
6745	1196	52	be	be	VB
6745	1196	53	prepared	prepare	VBN
6745	1196	54	as	as	RB
6745	1196	55	well	well	RB
6745	1196	56	at	at	IN
6745	1196	57	home	home	NN
6745	1196	58	.	.	.
6745	1197	1	With	with	IN
6745	1197	2	the	the	DT
6745	1197	3	freezer	freezer	NN
6745	1197	4	should	should	MD
6745	1197	5	be	be	VB
6745	1197	6	purchased	purchase	VBN
6745	1197	7	a	a	DT
6745	1197	8	mallet	mallet	NN
6745	1197	9	and	and	CC
6745	1197	10	canvas	canvas	NN
6745	1197	11	bag	bag	NN
6745	1197	12	for	for	IN
6745	1197	13	pounding	pound	VBG
6745	1197	14	the	the	DT
6745	1197	15	ice	ice	NN
6745	1197	16	fine	fine	RB
6745	1197	17	,	,	,
6745	1197	18	as	as	IN
6745	1197	19	much	much	JJ
6745	1197	20	time	time	NN
6745	1197	21	and	and	CC
6745	1197	22	ice	ice	NN
6745	1197	23	can	can	MD
6745	1197	24	be	be	VB
6745	1197	25	saved	save	VBN
6745	1197	26	.	.	.
6745	1198	1	[	[	-LRB-
6745	1198	2	Illustration	illustration	NN
6745	1198	3	:	:	:
6745	1198	4	Bain	Bain	NNP
6745	1198	5	-	-	HYPH
6745	1198	6	Marie	Marie	NNP
6745	1198	7	.	.	.
6745	1198	8	]	]	-RRB-
6745	1199	1	[	[	-LRB-
6745	1199	2	Illustration	illustration	NN
6745	1199	3	:	:	:
6745	1199	4	Bain	Bain	NNP
6745	1199	5	-	-	HYPH
6745	1199	6	Marie	Marie	NNP
6745	1199	7	Pan	Pan	NNP
6745	1199	8	.	.	.
6745	1199	9	]	]	-RRB-
6745	1200	1	A	a	DT
6745	1200	2	bain	bain	NN
6745	1200	3	-	-	HYPH
6745	1200	4	marie	marie	NN
6745	1200	5	is	be	VBZ
6745	1200	6	a	a	DT
6745	1200	7	great	great	JJ
6745	1200	8	convenience	convenience	NN
6745	1200	9	for	for	IN
6745	1200	10	keeping	keep	VBG
6745	1200	11	the	the	DT
6745	1200	12	various	various	JJ
6745	1200	13	dishes	dish	NNS
6745	1200	14	hot	hot	JJ
6745	1200	15	when	when	WRB
6745	1200	16	serving	serve	VBG
6745	1200	17	large	large	JJ
6745	1200	18	dinners	dinner	NNS
6745	1200	19	.	.	.
6745	1201	1	It	-PRON-	PRP
6745	1201	2	is	be	VBZ
6745	1201	3	simply	simply	RB
6745	1201	4	a	a	DT
6745	1201	5	large	large	JJ
6745	1201	6	tin	tin	NN
6745	1201	7	pan	pan	NN
6745	1201	8	,	,	,
6745	1201	9	which	which	WDT
6745	1201	10	is	be	VBZ
6745	1201	11	partially	partially	RB
6745	1201	12	filled	fill	VBN
6745	1201	13	with	with	IN
6745	1201	14	boiling	boiling	NN
6745	1201	15	water	water	NN
6745	1201	16	and	and	CC
6745	1201	17	placed	place	VBD
6745	1201	18	where	where	WRB
6745	1201	19	this	this	DT
6745	1201	20	will	will	MD
6745	1201	21	keep	keep	VB
6745	1201	22	at	at	IN
6745	1201	23	a	a	DT
6745	1201	24	high	high	JJ
6745	1201	25	temperature	temperature	NN
6745	1201	26	,	,	,
6745	1201	27	but	but	CC
6745	1201	28	will	will	MD
6745	1201	29	not	not	RB
6745	1201	30	boil	boil	VB
6745	1201	31	.	.	.
6745	1202	1	The	the	DT
6745	1202	2	sauce	sauce	NN
6745	1202	3	-	-	HYPH
6745	1202	4	pans	pan	NNS
6745	1202	5	containing	contain	VBG
6745	1202	6	the	the	DT
6745	1202	7	cooked	cooked	JJ
6745	1202	8	food	food	NN
6745	1202	9	are	be	VBP
6745	1202	10	placed	place	VBN
6745	1202	11	in	in	IN
6745	1202	12	the	the	DT
6745	1202	13	water	water	NN
6745	1202	14	until	until	IN
6745	1202	15	the	the	DT
6745	1202	16	time	time	NN
6745	1202	17	for	for	IN
6745	1202	18	serving	serve	VBG
6745	1202	19	.	.	.
6745	1203	1	[	[	-LRB-
6745	1203	2	Illustration	illustration	NN
6745	1203	3	:	:	:
6745	1203	4	Carving	carve	VBG
6745	1203	5	Knife	Knife	NNP
6745	1203	6	and	and	CC
6745	1203	7	Fork	Fork	NNP
6745	1203	8	.	.	.
6745	1203	9	]	]	-RRB-
6745	1204	1	The	the	DT
6745	1204	2	large	large	JJ
6745	1204	3	knives	knife	NNS
6745	1204	4	for	for	IN
6745	1204	5	the	the	DT
6745	1204	6	kitchen	kitchen	NN
6745	1204	7	,	,	,
6745	1204	8	as	as	RB
6745	1204	9	well	well	RB
6745	1204	10	as	as	IN
6745	1204	11	those	those	DT
6745	1204	12	belonging	belong	VBG
6745	1204	13	in	in	IN
6745	1204	14	the	the	DT
6745	1204	15	dining	dining	NN
6745	1204	16	-	-	HYPH
6745	1204	17	room	room	NN
6745	1204	18	,	,	,
6745	1204	19	should	should	MD
6745	1204	20	be	be	VB
6745	1204	21	kept	keep	VBN
6745	1204	22	very	very	RB
6745	1204	23	sharp	sharp	JJ
6745	1204	24	.	.	.
6745	1205	1	If	if	IN
6745	1205	2	used	use	VBN
6745	1205	3	about	about	IN
6745	1205	4	the	the	DT
6745	1205	5	fire	fire	NN
6745	1205	6	they	-PRON-	PRP
6745	1205	7	are	be	VBP
6745	1205	8	soon	soon	RB
6745	1205	9	spoiled	spoiled	JJ
6745	1205	10	.	.	.
6745	1206	1	[	[	-LRB-
6745	1206	2	Illustration	illustration	NN
6745	1206	3	:	:	:
6745	1206	4	French	French	NNP
6745	1206	5	Cook	Cook	NNP
6745	1206	6	's	's	POS
6745	1206	7	Knife	Knife	NNP
6745	1206	8	.	.	.
6745	1206	9	]	]	-RRB-
6745	1207	1	The	the	DT
6745	1207	2	French	french	JJ
6745	1207	3	cook	cook	NN
6745	1207	4	's	's	POS
6745	1207	5	knife	knife	NN
6745	1207	6	is	be	VBZ
6745	1207	7	particularly	particularly	RB
6745	1207	8	good	good	JJ
6745	1207	9	for	for	IN
6745	1207	10	carving	carve	VBG
6745	1207	11	,	,	,
6745	1207	12	cutting	cut	VBG
6745	1207	13	bread	bread	NN
6745	1207	14	,	,	,
6745	1207	15	etc	etc	FW
6745	1207	16	.	.	.
6745	1208	1	It	-PRON-	PRP
6745	1208	2	.	.	.
6745	1209	1	is	be	VBZ
6745	1209	2	rather	rather	RB
6745	1209	3	expensive	expensive	JJ
6745	1209	4	,	,	,
6745	1209	5	but	but	CC
6745	1209	6	it	-PRON-	PRP
6745	1209	7	pays	pay	VBZ
6745	1209	8	to	to	TO
6745	1209	9	get	get	VB
6745	1209	10	one	one	CD
6745	1209	11	,	,	,
6745	1209	12	if	if	IN
6745	1209	13	only	only	RB
6745	1209	14	proper	proper	JJ
6745	1209	15	care	care	NN
6745	1209	16	can	can	MD
6745	1209	17	be	be	VB
6745	1209	18	taken	take	VBN
6745	1209	19	of	of	IN
6745	1209	20	it	-PRON-	PRP
6745	1209	21	.	.	.
6745	1210	1	The	the	DT
6745	1210	2	butcher	butcher	NN
6745	1210	3	's	's	POS
6745	1210	4	knife	knife	NN
6745	1210	5	should	should	MD
6745	1210	6	be	be	VB
6745	1210	7	used	use	VBN
6745	1210	8	for	for	IN
6745	1210	9	all	all	DT
6745	1210	10	heavy	heavy	JJ
6745	1210	11	work	work	NN
6745	1210	12	.	.	.
6745	1211	1	One	one	PRP
6745	1211	2	should	should	MD
6745	1211	3	never	never	RB
6745	1211	4	try	try	VB
6745	1211	5	to	to	TO
6745	1211	6	break	break	VB
6745	1211	7	a	a	DT
6745	1211	8	bone	bone	NN
6745	1211	9	with	with	IN
6745	1211	10	a	a	DT
6745	1211	11	knife	knife	NN
6745	1211	12	.	.	.
6745	1212	1	That	that	IN
6745	1212	2	this	this	DT
6745	1212	3	is	be	VBZ
6745	1212	4	often	often	RB
6745	1212	5	attempted	attempt	VBN
6745	1212	6	in	in	IN
6745	1212	7	both	both	DT
6745	1212	8	kitchen	kitchen	NN
6745	1212	9	and	and	CC
6745	1212	10	dining	dining	NN
6745	1212	11	room	room	NN
6745	1212	12	,	,	,
6745	1212	13	the	the	DT
6745	1212	14	nicked	nicked	JJ
6745	1212	15	edges	edge	NNS
6745	1212	16	of	of	IN
6745	1212	17	the	the	DT
6745	1212	18	knives	knife	NNS
6745	1212	19	give	give	VBP
6745	1212	20	proof	proof	NN
6745	1212	21	,	,	,
6745	1212	22	and	and	CC
6745	1212	23	show	show	VB
6745	1212	24	the	the	DT
6745	1212	25	greater	great	JJR
6745	1212	26	hardness	hardness	NN
6745	1212	27	of	of	IN
6745	1212	28	the	the	DT
6745	1212	29	bones	bone	NNS
6745	1212	30	.	.	.
6745	1213	1	[	[	-LRB-
6745	1213	2	Illustration	illustration	NN
6745	1213	3	:	:	:
6745	1213	4	Boning	Boning	NNP
6745	1213	5	Knife	Knife	NNP
6745	1213	6	.	.	.
6745	1213	7	]	]	-RRB-
6745	1214	1	Where	where	WRB
6745	1214	2	much	much	JJ
6745	1214	3	boning	boning	NN
6745	1214	4	is	be	VBZ
6745	1214	5	done	do	VBN
6745	1214	6	a	a	DT
6745	1214	7	small	small	JJ
6745	1214	8	boning	boning	NN
6745	1214	9	knife	knife	NN
6745	1214	10	,	,	,
6745	1214	11	costing	cost	VBG
6745	1214	12	about	about	IN
6745	1214	13	seventy-	seventy-	NN
6745	1214	14	five	five	CD
6745	1214	15	cents	cent	NNS
6745	1214	16	,	,	,
6745	1214	17	will	will	MD
6745	1214	18	be	be	VB
6745	1214	19	necessary	necessary	JJ
6745	1214	20	;	;	:
6745	1214	21	It	-PRON-	PRP
6745	1214	22	should	should	MD
6745	1214	23	be	be	VB
6745	1214	24	used	use	VBN
6745	1214	25	only	only	RB
6745	1214	26	for	for	IN
6745	1214	27	this	this	DT
6745	1214	28	purpose	purpose	NN
6745	1214	29	.	.	.
6745	1215	1	[	[	-LRB-
6745	1215	2	Illustration	illustration	NN
6745	1215	3	:	:	:
6745	1215	4	French	french	JJ
6745	1215	5	Vegetable	Vegetable	NNP
6745	1215	6	Scoop	Scoop	NNP
6745	1215	7	.	.	.
6745	1215	8	]	]	-RRB-
6745	1216	1	The	the	DT
6745	1216	2	French	french	JJ
6745	1216	3	vegetable	vegetable	NN
6745	1216	4	scoop	scoop	NN
6745	1216	5	,	,	,
6745	1216	6	costs	cost	VBZ
6745	1216	7	about	about	RB
6745	1216	8	seventy	seventy	CD
6745	1216	9	-	-	HYPH
6745	1216	10	five	five	CD
6745	1216	11	cents	cent	NNS
6745	1216	12	,	,	,
6745	1216	13	will	will	MD
6745	1216	14	cut	cut	VB
6745	1216	15	potatoes	potato	NNS
6745	1216	16	and	and	CC
6745	1216	17	other	other	JJ
6745	1216	18	vegetables	vegetable	NNS
6745	1216	19	in	in	IN
6745	1216	20	balls	ball	NNS
6745	1216	21	for	for	IN
6745	1216	22	frying	fry	VBG
6745	1216	23	or	or	CC
6745	1216	24	boiling	boil	VBG
6745	1216	25	.	.	.
6745	1217	1	The	the	DT
6745	1217	2	largest	large	JJS
6745	1217	3	size	size	NN
6745	1217	4	is	be	VBZ
6745	1217	5	the	the	DT
6745	1217	6	best	good	JJS
6745	1217	7	.	.	.
6745	1218	1	[	[	-LRB-
6745	1218	2	Illustration	illustration	NN
6745	1218	3	:	:	:
6745	1218	4	Garnishing	garnish	VBG
6745	1218	5	Knife	Knife	NNP
6745	1218	6	.	.	.
6745	1218	7	]	]	-RRB-
6745	1219	1	The	the	DT
6745	1219	2	garnishing	garnish	VBG
6745	1219	3	knife	knife	NN
6745	1219	4	flutes	flute	NNS
6745	1219	5	vegetables	vegetable	NNS
6745	1219	6	,	,	,
6745	1219	7	adding	add	VBG
6745	1219	8	much	much	RB
6745	1219	9	to	to	IN
6745	1219	10	their	-PRON-	PRP$
6745	1219	11	appearance	appearance	NN
6745	1219	12	when	when	WRB
6745	1219	13	they	-PRON-	PRP
6745	1219	14	are	be	VBP
6745	1219	15	used	use	VBN
6745	1219	16	as	as	IN
6745	1219	17	a	a	DT
6745	1219	18	garnish	garnish	NN
6745	1219	19	.	.	.
6745	1220	1	[	[	-LRB-
6745	1220	2	Illustration	illustration	NN
6745	1220	3	:	:	:
6745	1220	4	Long	long	JJ
6745	1220	5	French	french	JJ
6745	1220	6	Roll	Roll	NNP
6745	1220	7	Pan	Pan	NNP
6745	1220	8	.	.	.
6745	1220	9	]	]	-RRB-
6745	1221	1	[	[	-LRB-
6745	1221	2	Illustration	illustration	NN
6745	1221	3	:	:	:
6745	1221	4	Short	short	JJ
6745	1221	5	French	french	JJ
6745	1221	6	Roll	roll	NN
6745	1221	7	Pan	pan	NN
6745	1221	8	--	--	:
6745	1221	9	Made	make	VBN
6745	1221	10	of	of	IN
6745	1221	11	Russian	Russian	NNP
6745	1221	12	Iron	Iron	NNP
6745	1221	13	.	.	.
6745	1221	14	]	]	-RRB-
6745	1222	1	[	[	-LRB-
6745	1222	2	Illustration	illustration	NN
6745	1222	3	:	:	:
6745	1222	4	Muffin	Muffin	NNP
6745	1222	5	Pans	Pans	NNPS
6745	1222	6	]	]	-RRB-
6745	1222	7	The	the	DT
6745	1222	8	long	long	JJ
6745	1222	9	French	french	JJ
6745	1222	10	roll	roll	NN
6745	1222	11	pan	pan	NN
6745	1222	12	,	,	,
6745	1222	13	made	make	VBN
6745	1222	14	from	from	IN
6745	1222	15	Russian	russian	JJ
6745	1222	16	iron	iron	NN
6745	1222	17	,	,	,
6745	1222	18	is	be	VBZ
6745	1222	19	nice	nice	JJ
6745	1222	20	for	for	IN
6745	1222	21	baking	bake	VBG
6745	1222	22	long	long	JJ
6745	1222	23	loaves	loaf	NNS
6745	1222	24	or	or	CC
6745	1222	25	rolls	roll	NNS
6745	1222	26	where	where	WRB
6745	1222	27	a	a	DT
6745	1222	28	great	great	JJ
6745	1222	29	deal	deal	NN
6745	1222	30	of	of	IN
6745	1222	31	crust	crust	NN
6745	1222	32	is	be	VBZ
6745	1222	33	liked	like	VBN
6745	1222	34	There	there	EX
6745	1222	35	are	be	VBP
6745	1222	36	muffin	muffin	NN
6745	1222	37	pans	pan	NNS
6745	1222	38	of	of	IN
6745	1222	39	tin	tin	NN
6745	1222	40	,	,	,
6745	1222	41	Russian	russian	JJ
6745	1222	42	iron	iron	NN
6745	1222	43	and	and	CC
6745	1222	44	granite	granite	NN
6745	1222	45	ware	ware	NN
6745	1222	46	.	.	.
6745	1223	1	Those	those	DT
6745	1223	2	of	of	IN
6745	1223	3	iron	iron	NN
6745	1223	4	should	should	MD
6745	1223	5	be	be	VB
6745	1223	6	chosen	choose	VBN
6745	1223	7	last	last	JJ
6745	1223	8	,	,	,
6745	1223	9	on	on	IN
6745	1223	10	account	account	NN
6745	1223	11	of	of	IN
6745	1223	12	their	-PRON-	PRP$
6745	1223	13	weight	weight	NN
6745	1223	14	.	.	.
6745	1224	1	It	-PRON-	PRP
6745	1224	2	is	be	VBZ
6745	1224	3	a	a	DT
6745	1224	4	good	good	JJ
6745	1224	5	thing	thing	NN
6745	1224	6	to	to	TO
6745	1224	7	have	have	VB
6745	1224	8	pans	pan	NNS
6745	1224	9	of	of	IN
6745	1224	10	a	a	DT
6745	1224	11	number	number	NN
6745	1224	12	of	of	IN
6745	1224	13	different	different	JJ
6745	1224	14	shapes	shape	NNS
6745	1224	15	,	,	,
6745	1224	16	as	as	IN
6745	1224	17	a	a	DT
6745	1224	18	variety	variety	NN
6745	1224	19	for	for	IN
6745	1224	20	the	the	DT
6745	1224	21	eye	eye	NN
6745	1224	22	is	be	VBZ
6745	1224	23	a	a	DT
6745	1224	24	matter	matter	NN
6745	1224	25	of	of	IN
6745	1224	26	importance	importance	NN
6745	1224	27	.	.	.
6745	1225	1	The	the	DT
6745	1225	2	muffin	muffin	NN
6745	1225	3	rings	ring	NNS
6745	1225	4	of	of	IN
6745	1225	5	former	former	JJ
6745	1225	6	years	year	NNS
6745	1225	7	have	have	VBP
6745	1225	8	done	do	VBN
6745	1225	9	their	-PRON-	PRP$
6745	1225	10	duty	duty	NN
6745	1225	11	,	,	,
6745	1225	12	and	and	CC
6745	1225	13	should	should	MD
6745	1225	14	be	be	VB
6745	1225	15	allowed	allow	VBN
6745	1225	16	to	to	TO
6745	1225	17	rest	rest	VB
6745	1225	18	,	,	,
6745	1225	19	the	the	DT
6745	1225	20	convenient	convenient	JJ
6745	1225	21	cups	cup	NNS
6745	1225	22	,	,	,
6745	1225	23	which	which	WDT
6745	1225	24	comes	come	VBZ
6745	1225	25	in	in	IN
6745	1225	26	sheets	sheet	NNS
6745	1225	27	,	,	,
6745	1225	28	more	more	RBR
6745	1225	29	than	than	IN
6745	1225	30	filling	fill	VBG
6745	1225	31	their	-PRON-	PRP$
6745	1225	32	place	place	NN
6745	1225	33	.	.	.
6745	1226	1	[	[	-LRB-
6745	1226	2	Illustration	illustration	NN
6745	1226	3	:	:	:
6745	1226	4	Frying	fry	VBG
6745	1226	5	Basket	Basket	NNP
6745	1226	6	.	.	.
6745	1226	7	]	]	-RRB-
6745	1227	1	The	the	DT
6745	1227	2	frying	fry	VBG
6745	1227	3	basket	basket	NN
6745	1227	4	should	should	MD
6745	1227	5	have	have	VB
6745	1227	6	fine	fine	JJ
6745	1227	7	meshes	mesh	NNS
6745	1227	8	,	,	,
6745	1227	9	as	as	IN
6745	1227	10	delicate	delicate	JJ
6745	1227	11	articles	article	NNS
6745	1227	12	,	,	,
6745	1227	13	like	like	IN
6745	1227	14	croquettes	croquette	NNS
6745	1227	15	,	,	,
6745	1227	16	need	need	VBP
6745	1227	17	more	more	JJR
6745	1227	18	support	support	NN
6745	1227	19	than	than	IN
6745	1227	20	a	a	DT
6745	1227	21	coarsely	coarsely	RB
6745	1227	22	-	-	HYPH
6745	1227	23	woven	weave	VBN
6745	1227	24	basket	basket	NN
6745	1227	25	gives	give	VBZ
6745	1227	26	.	.	.
6745	1228	1	[	[	-LRB-
6745	1228	2	Illustration	illustration	NN
6745	1228	3	:	:	:
6745	1228	4	Meat	Meat	NNP
6745	1228	5	Rack	Rack	NNP
6745	1228	6	.	.	.
6745	1228	7	]	]	-RRB-
6745	1229	1	Where	where	WRB
6745	1229	2	roasting	roast	VBG
6745	1229	3	is	be	VBZ
6745	1229	4	done	do	VBN
6745	1229	5	in	in	IN
6745	1229	6	the	the	DT
6745	1229	7	oven	oven	NN
6745	1229	8	there	there	EX
6745	1229	9	must	must	MD
6745	1229	10	be	be	VB
6745	1229	11	a	a	DT
6745	1229	12	rack	rack	NN
6745	1229	13	to	to	TO
6745	1229	14	keep	keep	VB
6745	1229	15	the	the	DT
6745	1229	16	meat	meat	NN
6745	1229	17	from	from	IN
6745	1229	18	coming	come	VBG
6745	1229	19	in	in	IN
6745	1229	20	contact	contact	NN
6745	1229	21	with	with	IN
6745	1229	22	the	the	DT
6745	1229	23	water	water	NN
6745	1229	24	in	in	IN
6745	1229	25	the	the	DT
6745	1229	26	bottom	bottom	NN
6745	1229	27	of	of	IN
6745	1229	28	the	the	DT
6745	1229	29	pan	pan	NN
6745	1229	30	.	.	.
6745	1230	1	[	[	-LRB-
6745	1230	2	Illustration	illustration	NN
6745	1230	3	:	:	:
6745	1230	4	Larding	lard	VBG
6745	1230	5	and	and	CC
6745	1230	6	Trussing	Trussing	NNP
6745	1230	7	Needles	Needles	NNPS
6745	1230	8	.	.	.
6745	1230	9	]	]	-RRB-
6745	1231	1	One	one	CD
6745	1231	2	medium	medium	JJ
6745	1231	3	-	-	HYPH
6745	1231	4	sized	sized	JJ
6745	1231	5	larding	larding	NN
6745	1231	6	needle	needle	NN
6745	1231	7	will	will	MD
6745	1231	8	answer	answer	VB
6745	1231	9	for	for	IN
6745	1231	10	all	all	DT
6745	1231	11	kinds	kind	NNS
6745	1231	12	of	of	IN
6745	1231	13	meat	meat	NN
6745	1231	14	that	that	WDT
6745	1231	15	are	be	VBP
6745	1231	16	to	to	TO
6745	1231	17	be	be	VB
6745	1231	18	larded	lard	VBN
6745	1231	19	.	.	.
6745	1232	1	[	[	-LRB-
6745	1232	2	Illustration	illustration	NN
6745	1232	3	:	:	:
6745	1232	4	Potato	Potato	NNP
6745	1232	5	Slicer	Slicer	NNP
6745	1232	6	.	.	.
6745	1232	7	]	]	-RRB-
6745	1233	1	A	a	DT
6745	1233	2	potato	potato	NN
6745	1233	3	slicer	slicer	NN
6745	1233	4	will	will	MD
6745	1233	5	be	be	VB
6745	1233	6	found	find	VBN
6745	1233	7	useful	useful	JJ
6745	1233	8	for	for	IN
6745	1233	9	slicing	slice	VBG
6745	1233	10	potatoes	potato	NNS
6745	1233	11	,	,	,
6745	1233	12	for	for	IN
6745	1233	13	frying	frying	NN
6745	1233	14	,	,	,
6745	1233	15	or	or	CC
6745	1233	16	cabbage	cabbage	NN
6745	1233	17	,	,	,
6745	1233	18	for	for	IN
6745	1233	19	slaw	slaw	NN
6745	1233	20	.	.	.
6745	1234	1	It	-PRON-	PRP
6745	1234	2	cuts	cut	VBZ
6745	1234	3	vegetables	vegetable	NNS
6745	1234	4	in	in	IN
6745	1234	5	very	very	RB
6745	1234	6	thin	thin	JJ
6745	1234	7	pieces	piece	NNS
6745	1234	8	.	.	.
6745	1235	1	[	[	-LRB-
6745	1235	2	Illustration	illustration	NN
6745	1235	3	:	:	:
6745	1235	4	Steamer	Steamer	NNP
6745	1235	5	for	for	IN
6745	1235	6	Pot	Pot	NNP
6745	1235	7	.	.	.
6745	1236	1	Steamer	steamer	NN
6745	1236	2	for	for	IN
6745	1236	3	Tea	Tea	NNP
6745	1236	4	-	-	HYPH
6745	1236	5	Kettle	Kettle	NNP
6745	1236	6	.	.	.
6745	1236	7	]	]	-RRB-
6745	1237	1	The	the	DT
6745	1237	2	steamers	steamer	NNS
6745	1237	3	which	which	WDT
6745	1237	4	fit	fit	VBP
6745	1237	5	into	into	IN
6745	1237	6	the	the	DT
6745	1237	7	cast	cast	VBN
6745	1237	8	-	-	HYPH
6745	1237	9	iron	iron	NN
6745	1237	10	pot	pot	NN
6745	1237	11	or	or	CC
6745	1237	12	the	the	DT
6745	1237	13	tea	tea	NN
6745	1237	14	-	-	HYPH
6745	1237	15	kettle	kettle	NN
6745	1237	16	are	be	VBP
6745	1237	17	quite	quite	RB
6745	1237	18	convenient	convenient	JJ
6745	1237	19	.	.	.
6745	1238	1	Both	both	DT
6745	1238	2	kinds	kind	NNS
6745	1238	3	will	will	MD
6745	1238	4	not	not	RB
6745	1238	5	,	,	,
6745	1238	6	of	of	IN
6745	1238	7	course	course	NN
6745	1238	8	,	,	,
6745	1238	9	be	be	VB
6745	1238	10	required	require	VBN
6745	1238	11	.	.	.
6745	1239	1	[	[	-LRB-
6745	1239	2	Illustration	illustration	NN
6745	1239	3	:	:	:
6745	1239	4	Quart	Quart	NNP
6745	1239	5	Measure	measure	NN
6745	1239	6	]	]	-RRB-
6745	1239	7	The	the	DT
6745	1239	8	quart	quart	JJ
6745	1239	9	measure	measure	NN
6745	1239	10	for	for	IN
6745	1239	11	milk	milk	NN
6745	1239	12	is	be	VBZ
6745	1239	13	the	the	DT
6745	1239	14	best	good	JJS
6745	1239	15	for	for	IN
6745	1239	16	common	common	JJ
6745	1239	17	measuring	measuring	NN
6745	1239	18	.	.	.
6745	1240	1	Being	be	VBG
6745	1240	2	divided	divide	VBN
6745	1240	3	into	into	IN
6745	1240	4	half	half	JJ
6745	1240	5	pints	pint	NNS
6745	1240	6	,	,	,
6745	1240	7	the	the	DT
6745	1240	8	one	one	CD
6745	1240	9	vessel	vessel	NN
6745	1240	10	answers	answer	VBZ
6745	1240	11	for	for	IN
6745	1240	12	all	all	DT
6745	1240	13	quantities	quantity	NNS
6745	1240	14	.	.	.
6745	1241	1	A	a	DT
6745	1241	2	kitchen	kitchen	NN
6745	1241	3	should	should	MD
6745	1241	4	be	be	VB
6745	1241	5	furnished	furnish	VBN
6745	1241	6	with	with	IN
6745	1241	7	two	two	CD
6745	1241	8	measures	measure	NNS
6745	1241	9	,	,	,
6745	1241	10	one	one	CD
6745	1241	11	for	for	IN
6745	1241	12	dry	dry	JJ
6745	1241	13	material	material	NN
6745	1241	14	and	and	CC
6745	1241	15	the	the	DT
6745	1241	16	other	other	JJ
6745	1241	17	for	for	IN
6745	1241	18	liquids	liquid	NNS
6745	1241	19	.	.	.
6745	1242	1	[	[	-LRB-
6745	1242	2	Illustration	illustration	NN
6745	1242	3	:	:	:
6745	1242	4	Bread	Bread	NNP
6745	1242	5	Grater	Grater	NNP
6745	1242	6	.	.	.
6745	1243	1	Whip	Whip	NNP
6745	1243	2	Churn	Churn	NNP
6745	1243	3	.	.	.
6745	1243	4	]	]	-RRB-
6745	1244	1	In	in	IN
6745	1244	2	the	the	DT
6745	1244	3	preparation	preparation	NN
6745	1244	4	of	of	IN
6745	1244	5	desserts	dessert	NNS
6745	1244	6	the	the	DT
6745	1244	7	whip	whip	NN
6745	1244	8	churn	churn	NN
6745	1244	9	is	be	VBZ
6745	1244	10	essential	essential	JJ
6745	1244	11	.	.	.
6745	1245	1	It	-PRON-	PRP
6745	1245	2	is	be	VBZ
6745	1245	3	a	a	DT
6745	1245	4	tin	tin	NN
6745	1245	5	cylinder	cylinder	NN
6745	1245	6	,	,	,
6745	1245	7	perforated	perforate	VBN
6745	1245	8	on	on	IN
6745	1245	9	the	the	DT
6745	1245	10	bottom	bottom	NN
6745	1245	11	and	and	CC
6745	1245	12	sides	side	NNS
6745	1245	13	,	,	,
6745	1245	14	in	in	IN
6745	1245	15	which	which	WDT
6745	1245	16	a	a	DT
6745	1245	17	dasher	dasher	NN
6745	1245	18	of	of	IN
6745	1245	19	tin	tin	NN
6745	1245	20	,	,	,
6745	1245	21	also	also	RB
6745	1245	22	perforated	perforate	VBN
6745	1245	23	,	,	,
6745	1245	24	can	can	MD
6745	1245	25	be	be	VB
6745	1245	26	easily	easily	RB
6745	1245	27	moved	move	VBN
6745	1245	28	tip	tip	NN
6745	1245	29	and	and	CC
6745	1245	30	down	down	RB
6745	1245	31	.	.	.
6745	1246	1	When	when	WRB
6745	1246	2	this	this	DT
6745	1246	3	churn	churn	NN
6745	1246	4	is	be	VBZ
6745	1246	5	placed	place	VBN
6745	1246	6	in	in	IN
6745	1246	7	a	a	DT
6745	1246	8	bowl	bowl	NN
6745	1246	9	of	of	IN
6745	1246	10	cream	cream	NN
6745	1246	11	and	and	CC
6745	1246	12	the	the	DT
6745	1246	13	dasher	dasher	NN
6745	1246	14	is	be	VBZ
6745	1246	15	worked	work	VBN
6745	1246	16	,	,	,
6745	1246	17	air	air	NN
6745	1246	18	is	be	VBZ
6745	1246	19	forced	force	VBN
6745	1246	20	through	through	IN
6745	1246	21	the	the	DT
6745	1246	22	cream	cream	NN
6745	1246	23	,	,	,
6745	1246	24	causing	cause	VBG
6745	1246	25	it	-PRON-	PRP
6745	1246	26	to	to	TO
6745	1246	27	froth	froth	VB
6745	1246	28	.	.	.
6745	1247	1	[	[	-LRB-
6745	1247	2	Illustration	illustration	NN
6745	1247	3	:	:	:
6745	1247	4	Double	double	JJ
6745	1247	5	Boiler	Boiler	NNP
6745	1247	6	.	.	.
6745	1247	7	]	]	-RRB-
6745	1248	1	The	the	DT
6745	1248	2	double	double	JJ
6745	1248	3	boiler	boiler	NN
6745	1248	4	is	be	VBZ
6745	1248	5	invaluable	invaluable	JJ
6745	1248	6	in	in	IN
6745	1248	7	the	the	DT
6745	1248	8	kitchen	kitchen	NN
6745	1248	9	.	.	.
6745	1249	1	It	-PRON-	PRP
6745	1249	2	is	be	VBZ
6745	1249	3	a	a	DT
6745	1249	4	good	good	JJ
6745	1249	5	plan	plan	NN
6745	1249	6	to	to	TO
6745	1249	7	have	have	VB
6745	1249	8	two	two	CD
6745	1249	9	of	of	IN
6745	1249	10	them	-PRON-	PRP
6745	1249	11	where	where	WRB
6745	1249	12	a	a	DT
6745	1249	13	great	great	JJ
6745	1249	14	deal	deal	NN
6745	1249	15	of	of	IN
6745	1249	16	cooking	cooking	NN
6745	1249	17	is	be	VBZ
6745	1249	18	done	do	VBN
6745	1249	19	.	.	.
6745	1250	1	The	the	DT
6745	1250	2	lower	low	JJR
6745	1250	3	part	part	NN
6745	1250	4	of	of	IN
6745	1250	5	the	the	DT
6745	1250	6	boiler	boiler	NN
6745	1250	7	is	be	VBZ
6745	1250	8	half	half	RB
6745	1250	9	filled	fill	VBN
6745	1250	10	with	with	IN
6745	1250	11	boiling	boiling	NN
6745	1250	12	water	water	NN
6745	1250	13	,	,	,
6745	1250	14	and	and	CC
6745	1250	15	the	the	DT
6745	1250	16	inside	inside	JJ
6745	1250	17	kettle	kettle	NN
6745	1250	18	is	be	VBZ
6745	1250	19	placed	place	VBN
6745	1250	20	in	in	IN
6745	1250	21	this	this	DT
6745	1250	22	.	.	.
6745	1251	1	By	by	IN
6745	1251	2	this	this	DT
6745	1251	3	means	mean	VBZ
6745	1251	4	food	food	NN
6745	1251	5	is	be	VBZ
6745	1251	6	cooked	cook	VBN
6745	1251	7	without	without	IN
6745	1251	8	danger	danger	NN
6745	1251	9	of	of	IN
6745	1251	10	burning	burn	VBG
6745	1251	11	,	,	,
6745	1251	12	and	and	CC
6745	1251	13	more	more	RBR
6745	1251	14	rapidly	rapidly	RB
6745	1251	15	than	than	IN
6745	1251	16	if	if	IN
6745	1251	17	the	the	DT
6745	1251	18	kettle	kettle	NN
6745	1251	19	were	be	VBD
6745	1251	20	placed	place	VBN
6745	1251	21	directly	directly	RB
6745	1251	22	on	on	IN
6745	1251	23	the	the	DT
6745	1251	24	stove	stove	NN
6745	1251	25	,	,	,
6745	1251	26	exposed	expose	VBN
6745	1251	27	to	to	IN
6745	1251	28	the	the	DT
6745	1251	29	cold	cold	JJ
6745	1251	30	air	air	NN
6745	1251	31	,	,	,
6745	1251	32	because	because	IN
6745	1251	33	the	the	DT
6745	1251	34	boiling	boiling	NN
6745	1251	35	water	water	NN
6745	1251	36	in	in	IN
6745	1251	37	the	the	DT
6745	1251	38	outside	outside	JJ
6745	1251	39	kettle	kettle	NN
6745	1251	40	reaches	reach	VBZ
6745	1251	41	not	not	RB
6745	1251	42	only	only	RB
6745	1251	43	the	the	DT
6745	1251	44	bottom	bottom	NN
6745	1251	45	,	,	,
6745	1251	46	but	but	CC
6745	1251	47	also	also	RB
6745	1251	48	the	the	DT
6745	1251	49	sides	side	NNS
6745	1251	50	of	of	IN
6745	1251	51	that	that	DT
6745	1251	52	in	in	IN
6745	1251	53	which	which	WDT
6745	1251	54	the	the	DT
6745	1251	55	food	food	NN
6745	1251	56	is	be	VBZ
6745	1251	57	.	.	.
6745	1252	1	[	[	-LRB-
6745	1252	2	Illustration	illustration	NN
6745	1252	3	:	:	:
6745	1252	4	Double	double	JJ
6745	1252	5	Broiler	Broiler	NNP
6745	1252	6	,	,	,
6745	1252	7	with	with	IN
6745	1252	8	Back	back	NN
6745	1252	9	.	.	.
6745	1252	10	]	]	-RRB-
6745	1253	1	[	[	-LRB-
6745	1253	2	Illustration	illustration	NN
6745	1253	3	:	:	:
6745	1253	4	Double	Double	NNP
6745	1253	5	Broiler	Broiler	NNP
6745	1253	6	.	.	.
6745	1253	7	]	]	-RRB-
6745	1254	1	When	when	WRB
6745	1254	2	broiling	broiling	NN
6745	1254	3	is	be	VBZ
6745	1254	4	done	do	VBN
6745	1254	5	before	before	IN
6745	1254	6	the	the	DT
6745	1254	7	fire	fire	NN
6745	1254	8	it	-PRON-	PRP
6745	1254	9	is	be	VBZ
6745	1254	10	necessary	necessary	JJ
6745	1254	11	to	to	TO
6745	1254	12	have	have	VB
6745	1254	13	a	a	DT
6745	1254	14	back	back	NN
6745	1254	15	for	for	IN
6745	1254	16	the	the	DT
6745	1254	17	double	double	JJ
6745	1254	18	broiler	broiler	NN
6745	1254	19	,	,	,
6745	1254	20	for	for	IN
6745	1254	21	the	the	DT
6745	1254	22	tin	tin	NN
6745	1254	23	reflects	reflect	VBZ
6745	1254	24	the	the	DT
6745	1254	25	heat	heat	NN
6745	1254	26	,	,	,
6745	1254	27	and	and	CC
6745	1254	28	the	the	DT
6745	1254	29	food	food	NN
6745	1254	30	is	be	VBZ
6745	1254	31	cooked	cook	VBN
6745	1254	32	much	much	RB
6745	1254	33	sooner	soon	RBR
6745	1254	34	.	.	.
6745	1255	1	[	[	-LRB-
6745	1255	2	Illustration	illustration	NN
6745	1255	3	:	:	:
6745	1255	4	Colander	Colander	NNP
6745	1255	5	.	.	.
6745	1255	6	]	]	-RRB-
6745	1256	1	[	[	-LRB-
6745	1256	2	Illustration	illustration	NN
6745	1256	3	:	:	:
6745	1256	4	Squash	Squash	NNP
6745	1256	5	Strainer	Strainer	NNP
6745	1256	6	.	.	.
6745	1256	7	]	]	-RRB-
6745	1257	1	The	the	DT
6745	1257	2	colander	colander	NN
6745	1257	3	is	be	VBZ
6745	1257	4	used	use	VBN
6745	1257	5	for	for	IN
6745	1257	6	draining	drain	VBG
6745	1257	7	vegetables	vegetable	NNS
6745	1257	8	,	,	,
6745	1257	9	straining	strain	VBG
6745	1257	10	soups	soup	NNS
6745	1257	11	,	,	,
6745	1257	12	etc	etc	FW
6745	1257	13	.	.	FW
6745	1257	14	,	,	,
6745	1257	15	and	and	CC
6745	1257	16	with	with	IN
6745	1257	17	the	the	DT
6745	1257	18	squash	squash	NNP
6745	1257	19	arid	arid	NNP
6745	1257	20	gravy	gravy	NNP
6745	1257	21	strainers	strainer	NNS
6745	1257	22	,	,	,
6745	1257	23	it	-PRON-	PRP
6745	1257	24	is	be	VBZ
6745	1257	25	all	all	DT
6745	1257	26	that	that	WDT
6745	1257	27	is	be	VBZ
6745	1257	28	required	require	VBN
6745	1257	29	in	in	IN
6745	1257	30	the	the	DT
6745	1257	31	way	way	NN
6745	1257	32	of	of	IN
6745	1257	33	strainers	strainer	NNS
6745	1257	34	.	.	.
6745	1258	1	[	[	-LRB-
6745	1258	2	Illustration	illustration	NN
6745	1258	3	:	:	:
6745	1258	4	Coffee	Coffee	NNP
6745	1258	5	Biggin	Biggin	NNP
6745	1258	6	.	.	.
6745	1259	1	Coffee	coffee	NN
6745	1259	2	Pot	Pot	NNP
6745	1259	3	.	.	.
6745	1259	4	]	]	-RRB-
6745	1260	1	Under	under	IN
6745	1260	2	"	"	``
6745	1260	3	Drinks	Drinks	NNPS
6745	1260	4	"	"	''
6745	1260	5	will	will	MD
6745	1260	6	be	be	VB
6745	1260	7	found	find	VBN
6745	1260	8	a	a	DT
6745	1260	9	description	description	NN
6745	1260	10	of	of	IN
6745	1260	11	the	the	DT
6745	1260	12	French	french	JJ
6745	1260	13	coffee	coffee	NN
6745	1260	14	biggin	biggin	NN
6745	1260	15	.	.	.
6745	1261	1	[	[	-LRB-
6745	1261	2	Illustration	illustration	NN
6745	1261	3	:	:	:
6745	1261	4	Brown	Brown	NNP
6745	1261	5	-	-	HYPH
6745	1261	6	Bread	Bread	NNP
6745	1261	7	Tin	Tin	NNP
6745	1261	8	.	.	.
6745	1261	9	]	]	-RRB-
6745	1262	1	There	there	EX
6745	1262	2	should	should	MD
6745	1262	3	be	be	VB
6745	1262	4	two	two	CD
6745	1262	5	brown	brown	JJ
6745	1262	6	-	-	HYPH
6745	1262	7	bread	bread	NN
6745	1262	8	tins	tin	NNS
6745	1262	9	,	,	,
6745	1262	10	each	each	DT
6745	1262	11	holding	hold	VBG
6745	1262	12	three	three	CD
6745	1262	13	pints	pint	NNS
6745	1262	14	.	.	.
6745	1263	1	They	-PRON-	PRP
6745	1263	2	answer	answer	VBP
6745	1263	3	also	also	RB
6745	1263	4	for	for	IN
6745	1263	5	steaming	steam	VBG
6745	1263	6	puddings	pudding	NNS
6745	1263	7	.	.	.
6745	1264	1	[	[	-LRB-
6745	1264	2	Illustration	illustration	NN
6745	1264	3	:	:	:
6745	1264	4	Melon	Melon	NNP
6745	1264	5	Mould	Mould	NNP
6745	1264	6	.	.	.
6745	1265	1	Round	Round	NNP
6745	1265	2	Pudding	Pudding	NNP
6745	1265	3	Mould	Mould	NNP
6745	1265	4	.	.	.
6745	1265	5	]	]	-RRB-
6745	1266	1	The	the	DT
6745	1266	2	melon	melon	NN
6745	1266	3	and	and	CC
6745	1266	4	round	round	JJ
6745	1266	5	padding	padding	NN
6745	1266	6	moulds	mould	NNS
6745	1266	7	are	be	VBP
6745	1266	8	nice	nice	JJ
6745	1266	9	for	for	IN
6745	1266	10	frozen	frozen	JJ
6745	1266	11	or	or	CC
6745	1266	12	steamed	steamed	JJ
6745	1266	13	puddings	pudding	NNS
6745	1266	14	.	.	.
6745	1267	1	[	[	-LRB-
6745	1267	2	Illustration	illustration	NN
6745	1267	3	:	:	:
6745	1267	4	Stew	Stew	NNP
6745	1267	5	-	-	HYPH
6745	1267	6	Pan	Pan	NNP
6745	1267	7	.	.	.
6745	1267	8	]	]	-RRB-
6745	1268	1	The	the	DT
6745	1268	2	stew	stew	NN
6745	1268	3	-	-	HYPH
6745	1268	4	pans	pan	NNS
6745	1268	5	that	that	WDT
6745	1268	6	are	be	VBP
6745	1268	7	porcelain	porcelain	NN
6745	1268	8	-	-	HYPH
6745	1268	9	lined	lined	JJ
6745	1268	10	are	be	VBP
6745	1268	11	better	well	JJR
6745	1268	12	than	than	IN
6745	1268	13	the	the	DT
6745	1268	14	tin	tin	NN
6745	1268	15	-	-	HYPH
6745	1268	16	lined	line	VBN
6745	1268	17	,	,	,
6745	1268	18	because	because	IN
6745	1268	19	the	the	DT
6745	1268	20	tin	tin	NN
6745	1268	21	is	be	VBZ
6745	1268	22	liable	liable	JJ
6745	1268	23	to	to	IN
6745	1268	24	melt	melt	VB
6745	1268	25	when	when	WRB
6745	1268	26	frying	frying	NN
6745	1268	27	is	be	VBZ
6745	1268	28	done	do	VBN
6745	1268	29	,	,	,
6745	1268	30	as	as	IN
6745	1268	31	,	,	,
6745	1268	32	for	for	IN
6745	1268	33	instance	instance	NN
6745	1268	34	,	,	,
6745	1268	35	when	when	WRB
6745	1268	36	meat	meat	NN
6745	1268	37	and	and	CC
6745	1268	38	vegetables	vegetable	NNS
6745	1268	39	are	be	VBP
6745	1268	40	fried	fry	VBN
6745	1268	41	for	for	IN
6745	1268	42	a	a	DT
6745	1268	43	stew	stew	NN
6745	1268	44	.	.	.
6745	1269	1	Granite	granite	VB
6745	1269	2	ware	ware	NN
6745	1269	3	stew	stew	NN
6745	1269	4	-	-	HYPH
6745	1269	5	pans	pan	NNS
6745	1269	6	are	be	VBP
6745	1269	7	made	make	VBN
6745	1269	8	in	in	IN
6745	1269	9	the	the	DT
6745	1269	10	same	same	JJ
6745	1269	11	shapes	shape	NNS
6745	1269	12	as	as	IN
6745	1269	13	the	the	DT
6745	1269	14	porcelain	porcelain	NN
6745	1269	15	-	-	HYPH
6745	1269	16	lined	line	VBN
6745	1269	17	.	.	.
6745	1270	1	[	[	-LRB-
6745	1270	2	Illustration	illustration	NN
6745	1270	3	:	:	:
6745	1270	4	Heavy	Heavy	NNP
6745	1270	5	Tin	Tin	NNP
6745	1270	6	Sauce	Sauce	NNP
6745	1270	7	-	-	HYPH
6745	1270	8	Pan	Pan	NNP
6745	1270	9	.	.	.
6745	1270	10	]	]	-RRB-
6745	1271	1	The	the	DT
6745	1271	2	tin	tin	NN
6745	1271	3	sauce	sauce	NN
6745	1271	4	-	-	HYPH
6745	1271	5	pans	pan	NNS
6745	1271	6	are	be	VBP
6745	1271	7	nice	nice	JJ
6745	1271	8	for	for	IN
6745	1271	9	sauces	sauce	NNS
6745	1271	10	and	and	CC
6745	1271	11	gravies	gravy	NNS
6745	1271	12	.	.	.
6745	1272	1	The	the	DT
6745	1272	2	porcelain-	porcelain-	NN
6745	1272	3	lined	line	VBD
6745	1272	4	come	come	VBP
6745	1272	5	in	in	IN
6745	1272	6	the	the	DT
6745	1272	7	same	same	JJ
6745	1272	8	shapes	shape	NNS
6745	1272	9	.	.	.
6745	1273	1	Copper	copper	NN
6745	1273	2	is	be	VBZ
6745	1273	3	a	a	DT
6745	1273	4	better	well	JJR
6745	1273	5	conductor	conductor	NN
6745	1273	6	of	of	IN
6745	1273	7	heat	heat	NN
6745	1273	8	than	than	IN
6745	1273	9	either	either	CC
6745	1273	10	tin	tin	NN
6745	1273	11	or	or	CC
6745	1273	12	iron	iron	NN
6745	1273	13	,	,	,
6745	1273	14	but	but	CC
6745	1273	15	when	when	WRB
6745	1273	16	it	-PRON-	PRP
6745	1273	17	is	be	VBZ
6745	1273	18	not	not	RB
6745	1273	19	kept	keep	VBN
6745	1273	20	perfectly	perfectly	RB
6745	1273	21	clean	clean	JJ
6745	1273	22	,	,	,
6745	1273	23	oxide	oxide	NN
6745	1273	24	of	of	IN
6745	1273	25	copper	copper	NN
6745	1273	26	,	,	,
6745	1273	27	which	which	WDT
6745	1273	28	is	be	VBZ
6745	1273	29	very	very	RB
6745	1273	30	poisonous	poisonous	JJ
6745	1273	31	,	,	,
6745	1273	32	collects	collect	VBZ
6745	1273	33	on	on	IN
6745	1273	34	it	-PRON-	PRP
6745	1273	35	,	,	,
6745	1273	36	and	and	CC
6745	1273	37	is	be	VBZ
6745	1273	38	dissolved	dissolve	VBN
6745	1273	39	by	by	IN
6745	1273	40	oils	oil	NNS
6745	1273	41	and	and	CC
6745	1273	42	fats	fat	NNS
6745	1273	43	.	.	.
6745	1274	1	Then	then	RB
6745	1274	2	when	when	WRB
6745	1274	3	fruit	fruit	NN
6745	1274	4	,	,	,
6745	1274	5	pickles	pickle	NNS
6745	1274	6	,	,	,
6745	1274	7	or	or	CC
6745	1274	8	any	any	DT
6745	1274	9	food	food	NN
6745	1274	10	containing	contain	VBG
6745	1274	11	an	an	DT
6745	1274	12	acid	acid	NN
6745	1274	13	is	be	VBZ
6745	1274	14	allowed	allow	VBN
6745	1274	15	to	to	TO
6745	1274	16	cool	cool	VB
6745	1274	17	in	in	IN
6745	1274	18	the	the	DT
6745	1274	19	vessels	vessel	NNS
6745	1274	20	,	,	,
6745	1274	21	verdigris	verdigris	NNP
6745	1274	22	is	be	VBZ
6745	1274	23	produced	produce	VBN
6745	1274	24	;	;	:
6745	1274	25	and	and	CC
6745	1274	26	this	this	DT
6745	1274	27	is	be	VBZ
6745	1274	28	a	a	DT
6745	1274	29	deadly	deadly	JJ
6745	1274	30	poison	poison	NN
6745	1274	31	.	.	.
6745	1275	1	[	[	-LRB-
6745	1275	2	Illustration	illustration	NN
6745	1275	3	:	:	:
6745	1275	4	Bread	bread	NN
6745	1275	5	or	or	CC
6745	1275	6	Dish	Dish	NNP
6745	1275	7	Pan	Pan	NNP
6745	1275	8	.	.	.
6745	1276	1	Shallow	shallow	JJ
6745	1276	2	Milk	milk	NN
6745	1276	3	Pan	Pan	NNP
6745	1276	4	.	.	.
6745	1276	5	]	]	-RRB-
6745	1277	1	[	[	-LRB-
6745	1277	2	Illustration	illustration	NN
6745	1277	3	:	:	:
6745	1277	4	Dripping	Dripping	NNP
6745	1277	5	Pan	Pan	NNP
6745	1277	6	.	.	.
6745	1278	1	Bread	Bread	NNP
6745	1278	2	Pan	Pan	NNP
6745	1278	3	.	.	.
6745	1278	4	]	]	-RRB-
6745	1279	1	The	the	DT
6745	1279	2	stamped	stamped	JJ
6745	1279	3	tin	tin	NN
6745	1279	4	-	-	HYPH
6745	1279	5	ware	ware	NN
6745	1279	6	is	be	VBZ
6745	1279	7	made	make	VBN
6745	1279	8	from	from	IN
6745	1279	9	a	a	DT
6745	1279	10	better	well	JJR
6745	1279	11	quality	quality	NN
6745	1279	12	of	of	IN
6745	1279	13	metal	metal	NN
6745	1279	14	than	than	IN
6745	1279	15	the	the	DT
6745	1279	16	soldered	solder	VBN
6745	1279	17	;	;	:
6745	1279	18	therefore	therefore	RB
6745	1279	19	,	,	,
6745	1279	20	it	-PRON-	PRP
6745	1279	21	comes	come	VBZ
6745	1279	22	higher	high	JJR
6745	1279	23	,	,	,
6745	1279	24	but	but	CC
6745	1279	25	it	-PRON-	PRP
6745	1279	26	is	be	VBZ
6745	1279	27	in	in	IN
6745	1279	28	the	the	DT
6745	1279	29	end	end	NN
6745	1279	30	cheaper	cheaper	RBR
6745	1279	31	,	,	,
6745	1279	32	and	and	CC
6745	1279	33	it	-PRON-	PRP
6745	1279	34	is	be	VBZ
6745	1279	35	always	always	RB
6745	1279	36	safer	safe	JJR
6745	1279	37	.	.	.
6745	1280	1	Bread	bread	NN
6745	1280	2	,	,	,
6745	1280	3	milk	milk	NN
6745	1280	4	and	and	CC
6745	1280	5	dish	dish	NN
6745	1280	6	pans	pan	NNS
6745	1280	7	should	should	MD
6745	1280	8	be	be	VB
6745	1280	9	made	make	VBN
6745	1280	10	of	of	IN
6745	1280	11	stamped	stamp	VBN
6745	1280	12	tin	tin	NN
6745	1280	13	.	.	.
6745	1281	1	The	the	DT
6745	1281	2	pans	pan	NNS
6745	1281	3	for	for	IN
6745	1281	4	roasting	roast	VBG
6745	1281	5	meat	meat	NN
6745	1281	6	should	should	MD
6745	1281	7	be	be	VB
6745	1281	8	made	make	VBN
6745	1281	9	of	of	IN
6745	1281	10	Russian	russian	JJ
6745	1281	11	iron	iron	NN
6745	1281	12	.	.	.
6745	1282	1	[	[	-LRB-
6745	1282	2	Illustration	illustration	NN
6745	1282	3	:	:	:
6745	1282	4	Basting	baste	VBG
6745	1282	5	Spoon	Spoon	NNP
6745	1282	6	.	.	.
6745	1283	1	Ladle	Ladle	NNP
6745	1283	2	.	.	.
6745	1284	1	Dredging	Dredging	NNP
6745	1284	2	Box	Box	NNP
6745	1284	3	.	.	.
6745	1284	4	]	]	-RRB-
6745	1285	1	The	the	DT
6745	1285	2	spoons	spoon	NNS
6745	1285	3	for	for	IN
6745	1285	4	basting	basting	NN
6745	1285	5	and	and	CC
6745	1285	6	mixing	mixing	NN
6745	1285	7	,	,	,
6745	1285	8	and	and	CC
6745	1285	9	also	also	RB
6745	1285	10	the	the	DT
6745	1285	11	ladle	ladle	NN
6745	1285	12	,	,	,
6745	1285	13	should	should	MD
6745	1285	14	be	be	VB
6745	1285	15	strong	strong	JJ
6745	1285	16	and	and	CC
6745	1285	17	well	well	RB
6745	1285	18	tinned	tin	VBN
6745	1285	19	.	.	.
6745	1286	1	[	[	-LRB-
6745	1286	2	Illustration	illustration	NN
6745	1286	3	:	:	:
6745	1286	4	Lemon	Lemon	NNP
6745	1286	5	Squeezer	Squeezer	NNP
6745	1286	6	.	.	.
6745	1286	7	]	]	-RRB-
6745	1287	1	The	the	DT
6745	1287	2	plain	plain	JJ
6745	1287	3	wooden	wooden	JJ
6745	1287	4	lemon	lemon	NN
6745	1287	5	squeezer	squeezer	NN
6745	1287	6	is	be	VBZ
6745	1287	7	the	the	DT
6745	1287	8	most	most	RBS
6745	1287	9	easily	easily	RB
6745	1287	10	kept	keep	VBN
6745	1287	11	clean	clean	JJ
6745	1287	12	,	,	,
6745	1287	13	and	and	CC
6745	1287	14	is	be	VBZ
6745	1287	15	,	,	,
6745	1287	16	therefore	therefore	RB
6745	1287	17	,	,	,
6745	1287	18	the	the	DT
6745	1287	19	best	good	JJS
6745	1287	20	.	.	.
6745	1288	1	That	that	DT
6745	1288	2	made	make	VBN
6745	1288	3	of	of	IN
6745	1288	4	iron	iron	NN
6745	1288	5	,	,	,
6745	1288	6	with	with	IN
6745	1288	7	a	a	DT
6745	1288	8	porcelain	porcelain	NN
6745	1288	9	cup	cup	NN
6745	1288	10	,	,	,
6745	1288	11	is	be	VBZ
6745	1288	12	stronger	strong	JJR
6745	1288	13	,	,	,
6745	1288	14	but	but	CC
6745	1288	15	it	-PRON-	PRP
6745	1288	16	needs	need	VBZ
6745	1288	17	more	more	JJR
6745	1288	18	care	care	NN
6745	1288	19	.	.	.
6745	1289	1	[	[	-LRB-
6745	1289	2	Illustration	illustration	NN
6745	1289	3	:	:	:
6745	1289	4	Dover	Dover	NNP
6745	1289	5	Egg	Egg	NNP
6745	1289	6	Beater	Beater	NNP
6745	1289	7	.	.	.
6745	1289	8	]	]	-RRB-
6745	1290	1	The	the	DT
6745	1290	2	Dover	Dover	NNP
6745	1290	3	egg	egg	NN
6745	1290	4	beater	beater	NN
6745	1290	5	is	be	VBZ
6745	1290	6	the	the	DT
6745	1290	7	best	good	JJS
6745	1290	8	in	in	IN
6745	1290	9	the	the	DT
6745	1290	10	market	market	NN
6745	1290	11	.	.	.
6745	1291	1	It	-PRON-	PRP
6745	1291	2	will	will	MD
6745	1291	3	do	do	VB
6745	1291	4	in	in	IN
6745	1291	5	five	five	CD
6745	1291	6	minutes	minute	NNS
6745	1291	7	the	the	DT
6745	1291	8	work	work	NN
6745	1291	9	that	that	WDT
6745	1291	10	in	in	IN
6745	1291	11	former	former	JJ
6745	1291	12	years	year	NNS
6745	1291	13	required	require	VBD
6745	1291	14	half	half	PDT
6745	1291	15	an	an	DT
6745	1291	16	hour	hour	NN
6745	1291	17	.	.	.
6745	1292	1	There	there	EX
6745	1292	2	are	be	VBP
6745	1292	3	three	three	CD
6745	1292	4	sizes	size	NNS
6745	1292	5	.	.	.
6745	1293	1	The	the	DT
6745	1293	2	smallest	small	JJS
6745	1293	3	is	be	VBZ
6745	1293	4	too	too	RB
6745	1293	5	delicate	delicate	JJ
6745	1293	6	for	for	IN
6745	1293	7	a	a	DT
6745	1293	8	large	large	JJ
6745	1293	9	number	number	NN
6745	1293	10	of	of	IN
6745	1293	11	eggs	egg	NNS
6745	1293	12	.	.	.
6745	1294	1	The	the	DT
6745	1294	2	second	second	JJ
6745	1294	3	size	size	NN
6745	1294	4	,	,	,
6745	1294	5	selling	sell	VBG
6745	1294	6	for	for	IN
6745	1294	7	$	$	$
6745	1294	8	1.25	1.25	CD
6745	1294	9	,	,	,
6745	1294	10	is	be	VBZ
6745	1294	11	the	the	DT
6745	1294	12	best	good	JJS
6745	1294	13	for	for	IN
6745	1294	14	family	family	NN
6745	1294	15	use	use	NN
6745	1294	16	.	.	.
6745	1295	1	[	[	-LRB-
6745	1295	2	Illustration	illustration	NN
6745	1295	3	:	:	:
6745	1295	4	Apple	Apple	NNP
6745	1295	5	Parer	Parer	NNP
6745	1295	6	.	.	.
6745	1295	7	]	]	-RRB-
6745	1296	1	An	an	DT
6745	1296	2	apple	apple	NN
6745	1296	3	parer	parer	NN
6745	1296	4	saves	save	VBZ
6745	1296	5	a	a	DT
6745	1296	6	great	great	JJ
6745	1296	7	deal	deal	NN
6745	1296	8	of	of	IN
6745	1296	9	time	time	NN
6745	1296	10	and	and	CC
6745	1296	11	fruit	fruit	NN
6745	1296	12	,	,	,
6745	1296	13	and	and	CC
6745	1296	14	is	be	VBZ
6745	1296	15	not	not	RB
6745	1296	16	very	very	RB
6745	1296	17	expensive	expensive	JJ
6745	1296	18	.	.	.
6745	1297	1	[	[	-LRB-
6745	1297	2	Illustration	illustration	NN
6745	1297	3	:	:	:
6745	1297	4	Wooden	Wooden	NNP
6745	1297	5	Buckets	Buckets	NNPS
6745	1297	6	.	.	.
6745	1297	7	]	]	-RRB-
6745	1298	1	[	[	-LRB-
6745	1298	2	Illustration	illustration	NN
6745	1298	3	:	:	:
6745	1298	4	Wooden	Wooden	NNP
6745	1298	5	Boxes	Boxes	NNPS
6745	1298	6	.	.	.
6745	1298	7	]	]	-RRB-
6745	1299	1	[	[	-LRB-
6745	1299	2	Illustration	illustration	NN
6745	1299	3	:	:	:
6745	1299	4	Cake	Cake	NNP
6745	1299	5	Box	Box	NNP
6745	1299	6	.	.	.
6745	1299	7	]	]	-RRB-
6745	1300	1	Wooden	wooden	JJ
6745	1300	2	buckets	bucket	NNS
6745	1300	3	and	and	CC
6745	1300	4	boxes	box	NNS
6745	1300	5	come	come	VBP
6745	1300	6	in	in	IN
6745	1300	7	nests	nest	NNS
6745	1300	8	,	,	,
6745	1300	9	or	or	CC
6745	1300	10	,	,	,
6745	1300	11	they	-PRON-	PRP
6745	1300	12	can	can	MD
6745	1300	13	be	be	VB
6745	1300	14	bought	buy	VBN
6745	1300	15	separately	separately	RB
6745	1300	16	.	.	.
6745	1301	1	A	a	DT
6745	1301	2	good	good	JJ
6745	1301	3	supply	supply	NN
6745	1301	4	of	of	IN
6745	1301	5	them	-PRON-	PRP
6745	1301	6	goes	go	VBZ
6745	1301	7	a	a	DT
6745	1301	8	great	great	JJ
6745	1301	9	way	way	NN
6745	1301	10	toward	toward	IN
6745	1301	11	keeping	keep	VBG
6745	1301	12	a	a	DT
6745	1301	13	store	store	NN
6745	1301	14	-	-	HYPH
6745	1301	15	room	room	NN
6745	1301	16	or	or	CC
6745	1301	17	closet	closet	NN
6745	1301	18	in	in	IN
6745	1301	19	order	order	NN
6745	1301	20	.	.	.
6745	1302	1	The	the	DT
6745	1302	2	Japanned	Japanned	NNP
6745	1302	3	ware	ware	NN
6745	1302	4	is	be	VBZ
6745	1302	5	best	good	JJS
6745	1302	6	for	for	IN
6745	1302	7	canisters	canister	NNS
6745	1302	8	for	for	IN
6745	1302	9	tea	tea	NN
6745	1302	10	and	and	CC
6745	1302	11	coffee	coffee	NN
6745	1302	12	and	and	CC
6745	1302	13	for	for	IN
6745	1302	14	spice	spice	NN
6745	1302	15	and	and	CC
6745	1302	16	cake	cake	NN
6745	1302	17	boxes	box	NNS
6745	1302	18	.	.	.
6745	1303	1	Cake	cake	NN
6745	1303	2	boxes	box	NNS
6745	1303	3	are	be	VBP
6745	1303	4	made	make	VBN
6745	1303	5	square	square	JJ
6745	1303	6	and	and	CC
6745	1303	7	round	round	JJ
6745	1303	8	.	.	.
6745	1304	1	The	the	DT
6745	1304	2	square	square	JJ
6745	1304	3	boxes	box	NNS
6745	1304	4	have	have	VBP
6745	1304	5	shelves	shelf	NNS
6745	1304	6	.	.	.
6745	1305	1	The	the	DT
6745	1305	2	most	most	RBS
6745	1305	3	convenient	convenient	JJ
6745	1305	4	form	form	NN
6745	1305	5	is	be	VBZ
6745	1305	6	the	the	DT
6745	1305	7	upright	upright	JJ
6745	1305	8	.	.	.
6745	1306	1	It	-PRON-	PRP
6745	1306	2	is	be	VBZ
6745	1306	3	higher	higher	RBR
6745	1306	4	-	-	HYPH
6745	1306	5	priced	price	VBN
6745	1306	6	than	than	IN
6745	1306	7	the	the	DT
6745	1306	8	other	other	JJ
6745	1306	9	makes	make	NNS
6745	1306	10	.	.	.
6745	1307	1	[	[	-LRB-
6745	1307	2	Illustration	illustration	NN
6745	1307	3	:	:	:
6745	1307	4	Tea	Tea	NNP
6745	1307	5	Caddy	Caddy	NNP
6745	1307	6	.	.	.
6745	1307	7	]	]	-RRB-
6745	1308	1	[	[	-LRB-
6745	1308	2	Illustration	illustration	NN
6745	1308	3	:	:	:
6745	1308	4	Spice	Spice	NNP
6745	1308	5	Box	Box	NNP
6745	1308	6	.	.	.
6745	1308	7	]	]	-RRB-
6745	1309	1	The	the	DT
6745	1309	2	spice	spice	NN
6745	1309	3	box	box	NN
6745	1309	4	is	be	VBZ
6745	1309	5	a	a	DT
6745	1309	6	large	large	JJ
6745	1309	7	box	box	NN
6745	1309	8	filled	fill	VBN
6745	1309	9	with	with	IN
6745	1309	10	smaller	small	JJR
6745	1309	11	ones	one	NNS
6745	1309	12	for	for	IN
6745	1309	13	each	each	DT
6745	1309	14	kind	kind	NN
6745	1309	15	of	of	IN
6745	1309	16	ground	ground	NN
6745	1309	17	spice	spice	NN
6745	1309	18	.	.	.
6745	1310	1	It	-PRON-	PRP
6745	1310	2	is	be	VBZ
6745	1310	3	very	very	RB
6745	1310	4	convenient	convenient	JJ
6745	1310	5	,	,	,
6745	1310	6	and	and	CC
6745	1310	7	,	,	,
6745	1310	8	besides	besides	RB
6745	1310	9	,	,	,
6745	1310	10	preserves	preserve	VBZ
6745	1310	11	the	the	DT
6745	1310	12	strength	strength	NN
6745	1310	13	of	of	IN
6745	1310	14	the	the	DT
6745	1310	15	contents	content	NNS
6745	1310	16	.	.	.
6745	1311	1	[	[	-LRB-
6745	1311	2	Illustration	illustration	NN
6745	1311	3	:	:	:
6745	1311	4	Oblong	Oblong	NNP
6745	1311	5	Jelly	Jelly	NNP
6745	1311	6	Mould	Mould	NNP
6745	1311	7	.	.	.
6745	1311	8	]	]	-RRB-
6745	1312	1	[	[	-LRB-
6745	1312	2	Illustration	illustration	NN
6745	1312	3	:	:	:
6745	1312	4	Pointed	Pointed	NNP
6745	1312	5	Jelly	Jelly	NNP
6745	1312	6	Mould	Mould	NNP
6745	1312	7	.	.	.
6745	1312	8	]	]	-RRB-
6745	1313	1	[	[	-LRB-
6745	1313	2	Illustration	illustration	NN
6745	1313	3	:	:	:
6745	1313	4	Rice	Rice	NNP
6745	1313	5	Mould	Mould	NNP
6745	1313	6	.	.	.
6745	1313	7	]	]	-RRB-
6745	1314	1	There	there	EX
6745	1314	2	are	be	VBP
6745	1314	3	so	so	RB
6745	1314	4	many	many	JJ
6745	1314	5	beautiful	beautiful	JJ
6745	1314	6	moulds	mould	NNS
6745	1314	7	for	for	IN
6745	1314	8	fancy	fancy	JJ
6745	1314	9	dishes	dish	NNS
6745	1314	10	that	that	IN
6745	1314	11	there	there	EX
6745	1314	12	is	be	VBZ
6745	1314	13	no	no	DT
6745	1314	14	longer	long	RBR
6745	1314	15	any	any	DT
6745	1314	16	excuse	excuse	NN
6745	1314	17	for	for	IN
6745	1314	18	turning	turn	VBG
6745	1314	19	out	out	RP
6745	1314	20	jellies	jelly	NNS
6745	1314	21	,	,	,
6745	1314	22	blanc	blanc	NN
6745	1314	23	-	-	HYPH
6745	1314	24	mange	mange	NN
6745	1314	25	,	,	,
6745	1314	26	etc	etc	FW
6745	1314	27	.	.	FW
6745	1314	28	,	,	,
6745	1314	29	in	in	IN
6745	1314	30	the	the	DT
6745	1314	31	form	form	NN
6745	1314	32	of	of	IN
6745	1314	33	animals	animal	NNS
6745	1314	34	.	.	.
6745	1315	1	There	there	EX
6745	1315	2	are	be	VBP
6745	1315	3	two	two	CD
6745	1315	4	modes	mode	NNS
6745	1315	5	of	of	IN
6745	1315	6	making	make	VBG
6745	1315	7	moulds	mould	NNS
6745	1315	8	.	.	.
6745	1316	1	By	by	IN
6745	1316	2	one	one	CD
6745	1316	3	the	the	DT
6745	1316	4	tin	tin	NN
6745	1316	5	is	be	VBZ
6745	1316	6	pressed	press	VBN
6745	1316	7	or	or	CC
6745	1316	8	stamped	stamp	VBN
6745	1316	9	into	into	IN
6745	1316	10	shape	shape	NN
6745	1316	11	,	,	,
6745	1316	12	and	and	CC
6745	1316	13	by	by	IN
6745	1316	14	the	the	DT
6745	1316	15	other	other	JJ
6745	1316	16	it	-PRON-	PRP
6745	1316	17	is	be	VBZ
6745	1316	18	cut	cut	VBN
6745	1316	19	in	in	IN
6745	1316	20	pieces	piece	NNS
6745	1316	21	and	and	CC
6745	1316	22	soldered	solder	VBD
6745	1316	23	together	together	RB
6745	1316	24	.	.	.
6745	1317	1	Moulds	mould	NNS
6745	1317	2	made	make	VBN
6745	1317	3	by	by	IN
6745	1317	4	the	the	DT
6745	1317	5	first	first	JJ
6745	1317	6	method	method	NN
6745	1317	7	are	be	VBP
6745	1317	8	quite	quite	RB
6745	1317	9	cheap	cheap	JJ
6745	1317	10	,	,	,
6745	1317	11	but	but	CC
6745	1317	12	not	not	RB
6745	1317	13	particularly	particularly	RB
6745	1317	14	handsome	handsome	JJ
6745	1317	15	.	.	.
6745	1318	1	Those	those	DT
6745	1318	2	made	make	VBN
6745	1318	3	in	in	IN
6745	1318	4	the	the	DT
6745	1318	5	second	second	JJ
6745	1318	6	way	way	NN
6745	1318	7	come	come	VB
6745	1318	8	in	in	IN
6745	1318	9	a	a	DT
6745	1318	10	great	great	JJ
6745	1318	11	variety	variety	NN
6745	1318	12	of	of	IN
6745	1318	13	pretty	pretty	JJ
6745	1318	14	forms	form	NNS
6745	1318	15	,	,	,
6745	1318	16	but	but	CC
6745	1318	17	as	as	IN
6745	1318	18	all	all	DT
6745	1318	19	are	be	VBP
6745	1318	20	imported	import	VBN
6745	1318	21	,	,	,
6745	1318	22	they	-PRON-	PRP
6745	1318	23	are	be	VBP
6745	1318	24	expensive	expensive	JJ
6745	1318	25	.	.	.
6745	1319	1	[	[	-LRB-
6745	1319	2	Illustration	illustration	NN
6745	1319	3	:	:	:
6745	1319	4	Crown	Crown	NNP
6745	1319	5	Moulds	Moulds	NNPS
6745	1319	6	.	.	.
6745	1319	7	]	]	-RRB-
6745	1320	1	The	the	DT
6745	1320	2	crown	crown	NN
6745	1320	3	moulds	mould	NNS
6745	1320	4	are	be	VBP
6745	1320	5	especially	especially	RB
6745	1320	6	good	good	JJ
6745	1320	7	for	for	IN
6745	1320	8	Bavarian	bavarian	JJ
6745	1320	9	creams	cream	NNS
6745	1320	10	,	,	,
6745	1320	11	with	with	IN
6745	1320	12	which	which	WDT
6745	1320	13	is	be	VBZ
6745	1320	14	served	serve	VBN
6745	1320	15	whipped	whip	VBN
6745	1320	16	cream	cream	NN
6745	1320	17	,	,	,
6745	1320	18	heaped	heap	VBN
6745	1320	19	in	in	IN
6745	1320	20	the	the	DT
6745	1320	21	centre	centre	NN
6745	1320	22	.	.	.
6745	1321	1	[	[	-LRB-
6745	1321	2	Illustration	illustration	NN
6745	1321	3	:	:	:
6745	1321	4	French	french	JJ
6745	1321	5	Pie	Pie	NNP
6745	1321	6	Mould	Mould	NNP
6745	1321	7	.	.	.
6745	1321	8	]	]	-RRB-
6745	1322	1	The	the	DT
6745	1322	2	French	french	JJ
6745	1322	3	pie	pie	NN
6745	1322	4	mould	mould	NN
6745	1322	5	comes	come	VBZ
6745	1322	6	in	in	IN
6745	1322	7	a	a	DT
6745	1322	8	number	number	NN
6745	1322	9	of	of	IN
6745	1322	10	sizes	size	NNS
6745	1322	11	,	,	,
6745	1322	12	and	and	CC
6745	1322	13	can	can	MD
6745	1322	14	be	be	VB
6745	1322	15	opened	open	VBN
6745	1322	16	to	to	TO
6745	1322	17	remove	remove	VB
6745	1322	18	the	the	DT
6745	1322	19	pie	pie	NN
6745	1322	20	.	.	.
6745	1323	1	Deep	deep	JJ
6745	1323	2	tin	tin	NN
6745	1323	3	squash	squash	NN
6745	1323	4	-	-	HYPH
6745	1323	5	pie	pie	NN
6745	1323	6	plates	plate	NNS
6745	1323	7	,	,	,
6745	1323	8	answer	answer	VB
6745	1323	9	for	for	IN
6745	1323	10	custard	custard	NN
6745	1323	11	,	,	,
6745	1323	12	cream	cream	NN
6745	1323	13	,	,	,
6745	1323	14	Washington	Washington	NNP
6745	1323	15	and	and	CC
6745	1323	16	squash	squash	JJ
6745	1323	17	pies	pie	NNS
6745	1323	18	,	,	,
6745	1323	19	and	and	CC
6745	1323	20	for	for	IN
6745	1323	21	corn	corn	NN
6745	1323	22	cake	cake	NN
6745	1323	23	.	.	.
6745	1324	1	[	[	-LRB-
6745	1324	2	Illustration	illustration	NN
6745	1324	3	:	:	:
6745	1324	4	Vegetable	Vegetable	NNP
6745	1324	5	Cutter	Cutter	NNP
6745	1324	6	.	.	.
6745	1324	7	]	]	-RRB-
6745	1325	1	Tin	tin	JJ
6745	1325	2	vegetable	vegetable	NN
6745	1325	3	cutters	cutter	NNS
6745	1325	4	,	,	,
6745	1325	5	for	for	IN
6745	1325	6	cutting	cut	VBG
6745	1325	7	raw	raw	JJ
6745	1325	8	vegetables	vegetable	NNS
6745	1325	9	for	for	IN
6745	1325	10	soups	soup	NNS
6745	1325	11	,	,	,
6745	1325	12	and	and	CC
6745	1325	13	the	the	DT
6745	1325	14	cooked	cooked	JJ
6745	1325	15	ones	one	NNS
6745	1325	16	for	for	IN
6745	1325	17	garnishing	garnishing	NN
6745	1325	18	,	,	,
6745	1325	19	are	be	VBP
6745	1325	20	nice	nice	JJ
6745	1325	21	to	to	TO
6745	1325	22	have	have	VB
6745	1325	23	,	,	,
6745	1325	24	as	as	IN
6745	1325	25	is	be	VBZ
6745	1325	26	also	also	RB
6745	1325	27	a	a	DT
6745	1325	28	confectioner	confectioner	NN
6745	1325	29	's	's	POS
6745	1325	30	ornamenting	ornament	VBG
6745	1325	31	tube	tube	NN
6745	1325	32	for	for	IN
6745	1325	33	decorating	decorate	VBG
6745	1325	34	cake	cake	NN
6745	1325	35	,	,	,
6745	1325	36	etc	etc	FW
6745	1325	37	.	.	.
6745	1326	1	Larger	large	JJR
6745	1326	2	tubes	tube	NNS
6745	1326	3	come	come	VBP
6745	1326	4	for	for	IN
6745	1326	5	lady	lady	NN
6745	1326	6	fingers	finger	NNS
6745	1326	7	and	and	CC
6745	1326	8	éclairs	éclair	NNS
6745	1326	9	.	.	.
6745	1327	1	Little	little	JJ
6745	1327	2	pans	pan	NNS
6745	1327	3	also	also	RB
6745	1327	4	come	come	VBP
6745	1327	5	for	for	IN
6745	1327	6	lady-	lady-	JJ
6745	1327	7	fingers	finger	NNS
6745	1327	8	,	,	,
6745	1327	9	but	but	CC
6745	1327	10	they	-PRON-	PRP
6745	1327	11	cost	cost	VBP
6745	1327	12	a	a	DT
6745	1327	13	great	great	JJ
6745	1327	14	deal	deal	NN
6745	1327	15	.	.	.
6745	1328	1	The	the	DT
6745	1328	2	jagging	jag	VBG
6745	1328	3	iron	iron	NN
6745	1328	4	will	will	MD
6745	1328	5	be	be	VB
6745	1328	6	found	find	VBN
6745	1328	7	useful	useful	JJ
6745	1328	8	for	for	IN
6745	1328	9	pastry	pastry	NN
6745	1328	10	and	and	CC
6745	1328	11	hard	hard	JJ
6745	1328	12	gingerbread	gingerbread	NN
6745	1328	13	.	.	.
6745	1329	1	[	[	-LRB-
6745	1329	2	Illustration	illustration	NN
6745	1329	3	:	:	:
6745	1329	4	Lady	Lady	NNP
6745	1329	5	-	-	HYPH
6745	1329	6	Fingers	Fingers	NNP
6745	1329	7	Pan	Pan	NNP
6745	1329	8	.	.	.
6745	1329	9	]	]	-RRB-
6745	1330	1	[	[	-LRB-
6745	1330	2	Illustration	illustration	NN
6745	1330	3	:	:	:
6745	1330	4	Confectioner	Confectioner	NNP
6745	1330	5	's	's	POS
6745	1330	6	Tube	Tube	NNP
6745	1330	7	.	.	.
6745	1331	1	Jagging	jag	VBG
6745	1331	2	Iron	Iron	NNP
6745	1331	3	.	.	.
6745	1331	4	]	]	-RRB-
6745	1332	1	The	the	DT
6745	1332	2	little	little	JJ
6745	1332	3	tin	tin	NN
6745	1332	4	,	,	,
6745	1332	5	granite	granite	NN
6745	1332	6	ware	ware	NN
6745	1332	7	and	and	CC
6745	1332	8	silver	silver	NN
6745	1332	9	-	-	HYPH
6745	1332	10	plated	plate	VBN
6745	1332	11	escaloped	escalope	VBN
6745	1332	12	shells	shell	NNS
6745	1332	13	are	be	VBP
6745	1332	14	pretty	pretty	JJ
6745	1332	15	and	and	CC
6745	1332	16	convenient	convenient	JJ
6745	1332	17	for	for	IN
6745	1332	18	serving	serve	VBG
6745	1332	19	escaloped	escalope	VBN
6745	1332	20	oysters	oyster	NNS
6745	1332	21	,	,	,
6745	1332	22	lobster	lobster	NN
6745	1332	23	,	,	,
6745	1332	24	etc	etc	FW
6745	1332	25	.	.	.
6745	1333	1	The	the	DT
6745	1333	2	price	price	NN
6745	1333	3	for	for	IN
6745	1333	4	the	the	DT
6745	1333	5	tin	tin	JJ
6745	1333	6	style	style	NN
6745	1333	7	is	be	VBZ
6745	1333	8	two	two	CD
6745	1333	9	dollars	dollar	NNS
6745	1333	10	per	per	IN
6745	1333	11	dozen	dozen	NN
6745	1333	12	,	,	,
6745	1333	13	for	for	IN
6745	1333	14	the	the	DT
6745	1333	15	granite	granite	NN
6745	1333	16	ware	ware	NNP
6745	1333	17	,	,	,
6745	1333	18	four	four	CD
6745	1333	19	dollars	dollar	NNS
6745	1333	20	,	,	,
6745	1333	21	and	and	CC
6745	1333	22	for	for	IN
6745	1333	23	the	the	DT
6745	1333	24	silver	silver	NN
6745	1333	25	-	-	HYPH
6745	1333	26	plated	plate	VBN
6745	1333	27	,	,	,
6745	1333	28	from	from	IN
6745	1333	29	thirty	thirty	CD
6745	1333	30	to	to	IN
6745	1333	31	forty	forty	CD
6745	1333	32	dollars	dollar	NNS
6745	1333	33	.	.	.
6745	1334	1	[	[	-LRB-
6745	1334	2	Illustration	illustration	NN
6745	1334	3	:	:	:
6745	1334	4	Escaloped	Escaloped	NNP
6745	1334	5	Shell	Shell	NNP
6745	1334	6	.	.	.
6745	1334	7	]	]	-RRB-
6745	1335	1	SOUPS	SOUPS	NNP
6745	1335	2	.	.	.
6745	1336	1	Remarks	remark	NNS
6745	1336	2	on	on	IN
6745	1336	3	Soup	Soup	NNP
6745	1336	4	Stock	Stock	NNP
6745	1336	5	.	.	.
6745	1337	1	There	there	EX
6745	1337	2	is	be	VBZ
6745	1337	3	a	a	DT
6745	1337	4	number	number	NN
6745	1337	5	of	of	IN
6745	1337	6	methods	method	NNS
6745	1337	7	of	of	IN
6745	1337	8	making	make	VBG
6745	1337	9	soup	soup	NN
6745	1337	10	stocks	stock	NNS
6745	1337	11	,	,	,
6745	1337	12	and	and	CC
6745	1337	13	no	no	DT
6745	1337	14	two	two	CD
6745	1337	15	will	will	MD
6745	1337	16	give	give	VB
6745	1337	17	exactly	exactly	RB
6745	1337	18	the	the	DT
6745	1337	19	same	same	JJ
6745	1337	20	results	result	NNS
6745	1337	21	.	.	.
6745	1338	1	One	one	CD
6745	1338	2	of	of	IN
6745	1338	3	the	the	DT
6745	1338	4	simplest	simple	JJS
6745	1338	5	and	and	CC
6745	1338	6	most	most	RBS
6745	1338	7	satisfactory	satisfactory	JJ
6745	1338	8	is	be	VBZ
6745	1338	9	that	that	DT
6745	1338	10	of	of	IN
6745	1338	11	clear	clear	JJ
6745	1338	12	stock	stock	NN
6745	1338	13	or	or	CC
6745	1338	14	bouillon	bouillon	NN
6745	1338	15	.	.	.
6745	1339	1	By	by	IN
6745	1339	2	this	this	DT
6745	1339	3	the	the	DT
6745	1339	4	best	good	JJS
6745	1339	5	flavor	flavor	NN
6745	1339	6	of	of	IN
6745	1339	7	the	the	DT
6745	1339	8	meat	meat	NN
6745	1339	9	is	be	VBZ
6745	1339	10	obtained	obtain	VBN
6745	1339	11	,	,	,
6745	1339	12	for	for	IN
6745	1339	13	none	none	NN
6745	1339	14	passes	pass	VBZ
6745	1339	15	off	off	RP
6745	1339	16	in	in	IN
6745	1339	17	steam	steam	NN
6745	1339	18	,	,	,
6745	1339	19	as	as	IN
6745	1339	20	when	when	WRB
6745	1339	21	the	the	DT
6745	1339	22	meat	meat	NN
6745	1339	23	is	be	VBZ
6745	1339	24	boiled	boil	VBN
6745	1339	25	rapidly	rapidly	RB
6745	1339	26	.	.	.
6745	1340	1	The	the	DT
6745	1340	2	second	second	JJ
6745	1340	3	mode	mode	NN
6745	1340	4	is	be	VBZ
6745	1340	5	in	in	IN
6745	1340	6	boiling	boil	VBG
6745	1340	7	the	the	DT
6745	1340	8	stock	stock	NN
6745	1340	9	a	a	DT
6745	1340	10	great	great	JJ
6745	1340	11	deal	deal	NN
6745	1340	12	,	,	,
6745	1340	13	to	to	TO
6745	1340	14	reduce	reduce	VB
6745	1340	15	it	-PRON-	PRP
6745	1340	16	.	.	.
6745	1341	1	This	this	DT
6745	1341	2	gives	give	VBZ
6745	1341	3	a	a	DT
6745	1341	4	very	very	RB
6745	1341	5	rich	rich	JJ
6745	1341	6	soup	soup	NN
6745	1341	7	,	,	,
6745	1341	8	with	with	IN
6745	1341	9	a	a	DT
6745	1341	10	marked	marked	JJ
6745	1341	11	difference	difference	NN
6745	1341	12	in	in	IN
6745	1341	13	the	the	DT
6745	1341	14	flavor	flavor	NN
6745	1341	15	from	from	IN
6745	1341	16	that	that	DT
6745	1341	17	made	make	VBN
6745	1341	18	with	with	IN
6745	1341	19	clear	clear	JJ
6745	1341	20	meat	meat	NN
6745	1341	21	kept	keep	VBN
6745	1341	22	in	in	IN
6745	1341	23	water	water	NN
6745	1341	24	at	at	IN
6745	1341	25	the	the	DT
6745	1341	26	boiling	boiling	NN
6745	1341	27	point	point	NN
6745	1341	28	.	.	.
6745	1342	1	The	the	DT
6745	1342	2	third	third	JJ
6745	1342	3	way	way	NN
6745	1342	4	leaves	leave	VBZ
6745	1342	5	a	a	DT
6745	1342	6	mixed	mix	VBN
6745	1342	7	stock	stock	NN
6745	1342	8	,	,	,
6745	1342	9	which	which	WDT
6745	1342	10	will	will	MD
6745	1342	11	not	not	RB
6745	1342	12	be	be	VB
6745	1342	13	clear	clear	JJ
6745	1342	14	unless	unless	IN
6745	1342	15	whites	white	NNS
6745	1342	16	of	of	IN
6745	1342	17	eggs	egg	NNS
6745	1342	18	are	be	VBP
6745	1342	19	used	use	VBN
6745	1342	20	.	.	.
6745	1343	1	In	in	IN
6745	1343	2	following	follow	VBG
6745	1343	3	the	the	DT
6745	1343	4	first	first	JJ
6745	1343	5	methods	method	NNS
6745	1343	6	we	-PRON-	PRP
6745	1343	7	buy	buy	VBP
6745	1343	8	clear	clear	JJ
6745	1343	9	beef	beef	NN
6745	1343	10	specially	specially	RB
6745	1343	11	for	for	IN
6745	1343	12	the	the	DT
6745	1343	13	stock	stock	NN
6745	1343	14	,	,	,
6745	1343	15	and	and	CC
6745	1343	16	know	know	VBP
6745	1343	17	from	from	IN
6745	1343	18	the	the	DT
6745	1343	19	beginning	beginning	NN
6745	1343	20	just	just	RB
6745	1343	21	how	how	WRB
6745	1343	22	much	much	JJ
6745	1343	23	stock	stock	NN
6745	1343	24	there	there	EX
6745	1343	25	will	will	MD
6745	1343	26	be	be	VB
6745	1343	27	when	when	WRB
6745	1343	28	the	the	DT
6745	1343	29	work	work	NN
6745	1343	30	is	be	VBZ
6745	1343	31	completed	complete	VBN
6745	1343	32	.	.	.
6745	1344	1	By	by	IN
6745	1344	2	the	the	DT
6745	1344	3	second	second	JJ
6745	1344	4	method	method	NN
6745	1344	5	we	-PRON-	PRP
6745	1344	6	are	be	VBP
6745	1344	7	not	not	RB
6745	1344	8	sure	sure	JJ
6745	1344	9	,	,	,
6745	1344	10	because	because	IN
6745	1344	11	more	more	RBR
6745	1344	12	or	or	CC
6745	1344	13	less	less	JJR
6745	1344	14	than	than	IN
6745	1344	15	we	-PRON-	PRP
6745	1344	16	estimate	estimate	VBP
6745	1344	17	may	may	MD
6745	1344	18	boil	boil	VB
6745	1344	19	away	away	RB
6745	1344	20	.	.	.
6745	1345	1	The	the	DT
6745	1345	2	third	third	JJ
6745	1345	3	stock	stock	NN
6745	1345	4	,	,	,
6745	1345	5	being	be	VBG
6745	1345	6	made	make	VBN
6745	1345	7	from	from	IN
6745	1345	8	bones	bone	NNS
6745	1345	9	and	and	CC
6745	1345	10	pieces	piece	NNS
6745	1345	11	of	of	IN
6745	1345	12	meat	meat	NN
6745	1345	13	left	leave	VBN
6745	1345	14	from	from	IN
6745	1345	15	roasts	roast	NNS
6745	1345	16	,	,	,
6745	1345	17	and	and	CC
6745	1345	18	from	from	IN
6745	1345	19	the	the	DT
6745	1345	20	trimmings	trimming	NNS
6745	1345	21	of	of	IN
6745	1345	22	raw	raw	JJ
6745	1345	23	meats	meat	NNS
6745	1345	24	,	,	,
6745	1345	25	will	will	MD
6745	1345	26	always	always	RB
6745	1345	27	be	be	VB
6745	1345	28	changeable	changeable	JJ
6745	1345	29	in	in	IN
6745	1345	30	color	color	NN
6745	1345	31	,	,	,
6745	1345	32	quantity	quantity	NN
6745	1345	33	and	and	CC
6745	1345	34	quality	quality	NN
6745	1345	35	.	.	.
6745	1346	1	This	this	DT
6745	1346	2	is	be	VBZ
6745	1346	3	,	,	,
6745	1346	4	however	however	RB
6745	1346	5	,	,	,
6745	1346	6	a	a	DT
6745	1346	7	very	very	RB
6745	1346	8	important	important	JJ
6745	1346	9	stock	stock	NN
6745	1346	10	,	,	,
6745	1346	11	and	and	CC
6745	1346	12	it	-PRON-	PRP
6745	1346	13	should	should	MD
6745	1346	14	always	always	RB
6745	1346	15	be	be	VB
6745	1346	16	kept	keep	VBN
6745	1346	17	on	on	IN
6745	1346	18	hand	hand	NN
6745	1346	19	.	.	.
6745	1347	1	No	no	DT
6745	1347	2	household	household	NN
6745	1347	3	,	,	,
6745	1347	4	even	even	RB
6745	1347	5	where	where	WRB
6745	1347	6	only	only	RB
6745	1347	7	a	a	DT
6745	1347	8	moderate	moderate	JJ
6745	1347	9	amount	amount	NN
6745	1347	10	of	of	IN
6745	1347	11	meat	meat	NN
6745	1347	12	is	be	VBZ
6745	1347	13	used	use	VBN
6745	1347	14	,	,	,
6745	1347	15	should	should	MD
6745	1347	16	be	be	VB
6745	1347	17	without	without	IN
6745	1347	18	a	a	DT
6745	1347	19	stock	stock	NN
6745	1347	20	-	-	HYPH
6745	1347	21	pot	pot	NN
6745	1347	22	.	.	.
6745	1348	1	It	-PRON-	PRP
6745	1348	2	can	can	MD
6745	1348	3	be	be	VB
6745	1348	4	kept	keep	VBN
6745	1348	5	on	on	IN
6745	1348	6	the	the	DT
6745	1348	7	back	back	NN
6745	1348	8	of	of	IN
6745	1348	9	the	the	DT
6745	1348	10	range	range	NN
6745	1348	11	or	or	CC
6745	1348	12	stove	stove	NN
6745	1348	13	while	while	IN
6745	1348	14	cooking	cooking	NN
6745	1348	15	is	be	VBZ
6745	1348	16	going	go	VBG
6745	1348	17	on	on	RP
6745	1348	18	.	.	.
6745	1349	1	Two	two	CD
6745	1349	2	or	or	CC
6745	1349	3	three	three	CD
6745	1349	4	times	time	NNS
6745	1349	5	a	a	DT
6745	1349	6	week	week	NN
6745	1349	7	it	-PRON-	PRP
6745	1349	8	should	should	MD
6745	1349	9	be	be	VB
6745	1349	10	put	put	VBN
6745	1349	11	on	on	RP
6745	1349	12	with	with	IN
6745	1349	13	the	the	DT
6745	1349	14	trimmings	trimming	NNS
6745	1349	15	and	and	CC
6745	1349	16	bones	bone	NNS
6745	1349	17	left	leave	VBN
6745	1349	18	from	from	IN
6745	1349	19	cooked	cooked	JJ
6745	1349	20	and	and	CC
6745	1349	21	uncooked	uncooked	JJ
6745	1349	22	meats	meat	NNS
6745	1349	23	.	.	.
6745	1350	1	This	this	DT
6745	1350	2	practice	practice	NN
6745	1350	3	will	will	MD
6745	1350	4	give	give	VB
6745	1350	5	a	a	DT
6745	1350	6	supply	supply	NN
6745	1350	7	of	of	IN
6745	1350	8	stock	stock	NN
6745	1350	9	at	at	IN
6745	1350	10	all	all	DT
6745	1350	11	times	time	NNS
6745	1350	12	,	,	,
6745	1350	13	which	which	WDT
6745	1350	14	will	will	MD
6745	1350	15	be	be	VB
6745	1350	16	of	of	IN
6745	1350	17	the	the	DT
6745	1350	18	greatest	great	JJS
6745	1350	19	value	value	NN
6745	1350	20	in	in	IN
6745	1350	21	making	make	VBG
6745	1350	22	sauces	sauce	NNS
6745	1350	23	,	,	,
6745	1350	24	side	side	NN
6745	1350	25	dishes	dish	NNS
6745	1350	26	and	and	CC
6745	1350	27	soups	soup	NNS
6745	1350	28	.	.	.
6745	1351	1	Meat	meat	NN
6745	1351	2	if	if	IN
6745	1351	3	only	only	RB
6745	1351	4	slightly	slightly	RB
6745	1351	5	tainted	taint	VBN
6745	1351	6	will	will	MD
6745	1351	7	spoil	spoil	VB
6745	1351	8	a	a	DT
6745	1351	9	stock	stock	NN
6745	1351	10	;	;	:
6745	1351	11	therefore	therefore	RB
6745	1351	12	great	great	JJ
6745	1351	13	care	care	NN
6745	1351	14	must	must	MD
6745	1351	15	be	be	VB
6745	1351	16	taken	take	VBN
6745	1351	17	that	that	IN
6745	1351	18	every	every	DT
6745	1351	19	particle	particle	NN
6745	1351	20	is	be	VBZ
6745	1351	21	perfectly	perfectly	RB
6745	1351	22	sweet	sweet	JJ
6745	1351	23	.	.	.
6745	1352	1	Vegetables	vegetable	NNS
6745	1352	2	make	make	VBP
6745	1352	3	a	a	DT
6745	1352	4	stock	stock	NN
6745	1352	5	sour	sour	JJ
6745	1352	6	very	very	RB
6745	1352	7	quickly	quickly	RB
6745	1352	8	,	,	,
6745	1352	9	so	so	CC
6745	1352	10	if	if	IN
6745	1352	11	you	-PRON-	PRP
6745	1352	12	wish	wish	VBP
6745	1352	13	to	to	TO
6745	1352	14	keep	keep	VB
6745	1352	15	a	a	DT
6745	1352	16	stock	stock	NN
6745	1352	17	do	do	VBP
6745	1352	18	not	not	RB
6745	1352	19	use	use	VB
6745	1352	20	them	-PRON-	PRP
6745	1352	21	.	.	.
6745	1353	1	Many	many	JJ
6745	1353	2	rules	rule	NNS
6745	1353	3	advise	advise	VBP
6745	1353	4	putting	put	VBG
6745	1353	5	vegetables	vegetable	NNS
6745	1353	6	into	into	IN
6745	1353	7	the	the	DT
6745	1353	8	stock	stock	NN
6745	1353	9	-	-	HYPH
6745	1353	10	pot	pot	NN
6745	1353	11	with	with	IN
6745	1353	12	the	the	DT
6745	1353	13	meat	meat	NN
6745	1353	14	and	and	CC
6745	1353	15	water	water	NN
6745	1353	16	and	and	CC
6745	1353	17	cooking	cooking	NN
6745	1353	18	from	from	IN
6745	1353	19	the	the	DT
6745	1353	20	very	very	JJ
6745	1353	21	beginning	beginning	NN
6745	1353	22	.	.	.
6745	1354	1	When	when	WRB
6745	1354	2	this	this	DT
6745	1354	3	is	be	VBZ
6745	1354	4	done	do	VBN
6745	1354	5	they	-PRON-	PRP
6745	1354	6	absorb	absorb	VBP
6745	1354	7	the	the	DT
6745	1354	8	fine	fine	JJ
6745	1354	9	flavor	flavor	NN
6745	1354	10	of	of	IN
6745	1354	11	the	the	DT
6745	1354	12	meat	meat	NN
6745	1354	13	and	and	CC
6745	1354	14	give	give	VB
6745	1354	15	the	the	DT
6745	1354	16	soup	soup	NN
6745	1354	17	a	a	DT
6745	1354	18	rank	rank	NN
6745	1354	19	taste	taste	NN
6745	1354	20	.	.	.
6745	1355	1	They	-PRON-	PRP
6745	1355	2	should	should	MD
6745	1355	3	cook	cook	VB
6745	1355	4	not	not	RB
6745	1355	5	more	more	JJR
6745	1355	6	than	than	IN
6745	1355	7	an	an	DT
6745	1355	8	hour	hour	NN
6745	1355	9	--	--	:
6745	1355	10	the	the	DT
6745	1355	11	last	last	JJ
6745	1355	12	hour	hour	NN
6745	1355	13	--	--	:
6745	1355	14	in	in	IN
6745	1355	15	the	the	DT
6745	1355	16	stock	stock	NN
6745	1355	17	.	.	.
6745	1356	1	A	a	DT
6745	1356	2	white	white	JJ
6745	1356	3	stock	stock	NN
6745	1356	4	is	be	VBZ
6745	1356	5	made	make	VBN
6745	1356	6	with	with	IN
6745	1356	7	veal	veal	NN
6745	1356	8	or	or	CC
6745	1356	9	poultry	poultry	NN
6745	1356	10	.	.	.
6745	1357	1	The	the	DT
6745	1357	2	water	water	NN
6745	1357	3	in	in	IN
6745	1357	4	which	which	WDT
6745	1357	5	a	a	DT
6745	1357	6	leg	leg	NN
6745	1357	7	of	of	IN
6745	1357	8	mutton	mutton	NN
6745	1357	9	or	or	CC
6745	1357	10	fowl	fowl	NN
6745	1357	11	have	have	VBP
6745	1357	12	been	be	VBN
6745	1357	13	boiled	boil	VBN
6745	1357	14	makes	make	VBZ
6745	1357	15	a	a	DT
6745	1357	16	good	good	JJ
6745	1357	17	stock	stock	NN
6745	1357	18	for	for	IN
6745	1357	19	light	light	JJ
6745	1357	20	soups	soup	NNS
6745	1357	21	and	and	CC
6745	1357	22	gravies	gravy	NNS
6745	1357	23	.	.	.
6745	1358	1	A	a	DT
6745	1358	2	soup	soup	NN
6745	1358	3	stock	stock	NN
6745	1358	4	must	must	MD
6745	1358	5	be	be	VB
6745	1358	6	cooled	cool	VBN
6745	1358	7	quickly	quickly	RB
6745	1358	8	or	or	CC
6745	1358	9	it	-PRON-	PRP
6745	1358	10	will	will	MD
6745	1358	11	not	not	RB
6745	1358	12	keep	keep	VB
6745	1358	13	well	well	RB
6745	1358	14	.	.	.
6745	1359	1	In	in	IN
6745	1359	2	winter	winter	NN
6745	1359	3	any	any	DT
6745	1359	4	kind	kind	NN
6745	1359	5	of	of	IN
6745	1359	6	stock	stock	NN
6745	1359	7	ought	ought	MD
6745	1359	8	to	to	TO
6745	1359	9	keep	keep	VB
6745	1359	10	good	good	JJ
6745	1359	11	a	a	DT
6745	1359	12	week	week	NN
6745	1359	13	.	.	.
6745	1360	1	That	that	DT
6745	1360	2	boiled	boil	VBD
6745	1360	3	down	down	RP
6745	1360	4	to	to	IN
6745	1360	5	a	a	DT
6745	1360	6	jelly	jelly	NN
6745	1360	7	will	will	MD
6745	1360	8	last	last	VB
6745	1360	9	the	the	DT
6745	1360	10	longest	long	JJS
6745	1360	11	.	.	.
6745	1361	1	In	in	IN
6745	1361	2	the	the	DT
6745	1361	3	warm	warm	JJ
6745	1361	4	months	month	NNS
6745	1361	5	three	three	CD
6745	1361	6	days	day	NNS
6745	1361	7	will	will	MD
6745	1361	8	be	be	VB
6745	1361	9	the	the	DT
6745	1361	10	average	average	JJ
6745	1361	11	time	time	NN
6745	1361	12	stock	stock	NN
6745	1361	13	will	will	MD
6745	1361	14	keep	keep	VB
6745	1361	15	.	.	.
6745	1362	1	Stock	stock	NN
6745	1362	2	for	for	IN
6745	1362	3	Clear	Clear	NNP
6745	1362	4	Soups	Soups	NNP
6745	1362	5	.	.	.
6745	1363	1	Five	five	CD
6745	1363	2	pounds	pound	NNS
6745	1363	3	of	of	IN
6745	1363	4	clear	clear	JJ
6745	1363	5	beef	beef	NN
6745	1363	6	,	,	,
6745	1363	7	cut	cut	VBN
6745	1363	8	from	from	IN
6745	1363	9	the	the	DT
6745	1363	10	lower	low	JJR
6745	1363	11	part	part	NN
6745	1363	12	of	of	IN
6745	1363	13	the	the	DT
6745	1363	14	round	round	NN
6745	1363	15	;	;	:
6745	1363	16	five	five	CD
6745	1363	17	quarts	quart	NNS
6745	1363	18	of	of	IN
6745	1363	19	cold	cold	JJ
6745	1363	20	water	water	NN
6745	1363	21	.	.	.
6745	1364	1	Let	let	VB
6745	1364	2	come	come	VB
6745	1364	3	to	to	IN
6745	1364	4	a	a	DT
6745	1364	5	boil	boil	NN
6745	1364	6	,	,	,
6745	1364	7	slowly	slowly	RB
6745	1364	8	;	;	:
6745	1364	9	skim	skim	NNP
6745	1364	10	carefully	carefully	RB
6745	1364	11	,	,	,
6745	1364	12	and	and	CC
6745	1364	13	set	set	VB
6745	1364	14	where	where	WRB
6745	1364	15	it	-PRON-	PRP
6745	1364	16	will	will	MD
6745	1364	17	keep	keep	VB
6745	1364	18	just	just	RB
6745	1364	19	at	at	IN
6745	1364	20	the	the	DT
6745	1364	21	boiling	boiling	NN
6745	1364	22	point	point	NN
6745	1364	23	for	for	IN
6745	1364	24	eight	eight	CD
6745	1364	25	or	or	CC
6745	1364	26	ten	ten	CD
6745	1364	27	hours	hour	NNS
6745	1364	28	.	.	.
6745	1365	1	Strain	strain	VB
6745	1365	2	,	,	,
6745	1365	3	and	and	CC
6745	1365	4	set	set	VBD
6745	1365	5	away	away	RB
6745	1365	6	to	to	IN
6745	1365	7	cool	cool	JJ
6745	1365	8	.	.	.
6745	1366	1	In	in	IN
6745	1366	2	the	the	DT
6745	1366	3	morning	morning	NN
6745	1366	4	skim	skim	NN
6745	1366	5	off	off	IN
6745	1366	6	all	all	PDT
6745	1366	7	the	the	DT
6745	1366	8	fat	fat	NN
6745	1366	9	and	and	CC
6745	1366	10	turn	turn	VB
6745	1366	11	the	the	DT
6745	1366	12	soup	soup	NN
6745	1366	13	into	into	IN
6745	1366	14	the	the	DT
6745	1366	15	kettle	kettle	NN
6745	1366	16	,	,	,
6745	1366	17	being	be	VBG
6745	1366	18	careful	careful	JJ
6745	1366	19	not	not	RB
6745	1366	20	to	to	TO
6745	1366	21	let	let	VB
6745	1366	22	the	the	DT
6745	1366	23	sediment	sediment	NN
6745	1366	24	pass	pass	VB
6745	1366	25	in	in	RP
6745	1366	26	.	.	.
6745	1367	1	Into	into	IN
6745	1367	2	the	the	DT
6745	1367	3	soup	soup	NN
6745	1367	4	put	put	VBD
6745	1367	5	an	an	DT
6745	1367	6	onion	onion	NN
6745	1367	7	,	,	,
6745	1367	8	one	one	CD
6745	1367	9	stalk	stalk	NN
6745	1367	10	of	of	IN
6745	1367	11	celery	celery	NN
6745	1367	12	,	,	,
6745	1367	13	two	two	CD
6745	1367	14	leaves	leave	NNS
6745	1367	15	of	of	IN
6745	1367	16	sage	sage	NN
6745	1367	17	,	,	,
6745	1367	18	two	two	CD
6745	1367	19	sprigs	sprig	NNS
6745	1367	20	of	of	IN
6745	1367	21	parsley	parsley	NNP
6745	1367	22	,	,	,
6745	1367	23	two	two	CD
6745	1367	24	of	of	IN
6745	1367	25	thyme	thyme	NNS
6745	1367	26	,	,	,
6745	1367	27	two	two	CD
6745	1367	28	of	of	IN
6745	1367	29	summer	summer	NN
6745	1367	30	savory	savory	NN
6745	1367	31	,	,	,
6745	1367	32	two	two	CD
6745	1367	33	bay	bay	NN
6745	1367	34	leaves	leave	NNS
6745	1367	35	,	,	,
6745	1367	36	twelve	twelve	CD
6745	1367	37	pepper	pepper	NN
6745	1367	38	-	-	HYPH
6745	1367	39	corns	corn	NNS
6745	1367	40	and	and	CC
6745	1367	41	six	six	CD
6745	1367	42	whole	whole	JJ
6745	1367	43	cloves	clove	NNS
6745	1367	44	.	.	.
6745	1368	1	Boil	Boil	NNP
6745	1368	2	gently	gently	RB
6745	1368	3	from	from	IN
6745	1368	4	ten	ten	CD
6745	1368	5	to	to	IN
6745	1368	6	twenty	twenty	CD
6745	1368	7	minutes	minute	NNS
6745	1368	8	;	;	:
6745	1368	9	salt	salt	NN
6745	1368	10	and	and	CC
6745	1368	11	pepper	pepper	NN
6745	1368	12	to	to	IN
6745	1368	13	taste	taste	NN
6745	1368	14	.	.	.
6745	1369	1	Strain	strain	VB
6745	1369	2	through	through	IN
6745	1369	3	an	an	DT
6745	1369	4	old	old	JJ
6745	1369	5	napkin	napkin	NN
6745	1369	6	.	.	.
6745	1370	1	This	this	DT
6745	1370	2	is	be	VBZ
6745	1370	3	now	now	RB
6745	1370	4	ready	ready	JJ
6745	1370	5	for	for	IN
6745	1370	6	serving	serve	VBG
6745	1370	7	as	as	IN
6745	1370	8	a	a	DT
6745	1370	9	simple	simple	JJ
6745	1370	10	clear	clear	JJ
6745	1370	11	soup	soup	NN
6745	1370	12	or	or	CC
6745	1370	13	for	for	IN
6745	1370	14	the	the	DT
6745	1370	15	foundation	foundation	NN
6745	1370	16	of	of	IN
6745	1370	17	all	all	DT
6745	1370	18	kinds	kind	NNS
6745	1370	19	of	of	IN
6745	1370	20	clear	clear	JJ
6745	1370	21	soups	soup	NNS
6745	1370	22	.	.	.
6745	1371	1	Mixed	Mixed	NNP
6745	1371	2	Stock	Stock	NNP
6745	1371	3	.	.	.
6745	1372	1	Put	put	VB
6745	1372	2	the	the	DT
6745	1372	3	trimmings	trimming	NNS
6745	1372	4	of	of	IN
6745	1372	5	your	-PRON-	PRP$
6745	1372	6	fresh	fresh	JJ
6745	1372	7	meats	meat	NNS
6745	1372	8	and	and	CC
6745	1372	9	the	the	DT
6745	1372	10	bones	bone	NNS
6745	1372	11	and	and	CC
6745	1372	12	tough	tough	JJ
6745	1372	13	pieces	piece	NNS
6745	1372	14	left	leave	VBN
6745	1372	15	from	from	IN
6745	1372	16	roasts	roast	NNS
6745	1372	17	or	or	CC
6745	1372	18	broils	broil	NNS
6745	1372	19	into	into	IN
6745	1372	20	the	the	DT
6745	1372	21	soup	soup	NN
6745	1372	22	pot	pot	NN
6745	1372	23	with	with	IN
6745	1372	24	one	one	CD
6745	1372	25	quart	quart	NN
6745	1372	26	of	of	IN
6745	1372	27	water	water	NN
6745	1372	28	to	to	IN
6745	1372	29	every	every	DT
6745	1372	30	two	two	CD
6745	1372	31	pounds	pound	NNS
6745	1372	32	of	of	IN
6745	1372	33	meat	meat	NN
6745	1372	34	and	and	CC
6745	1372	35	bones	bone	NNS
6745	1372	36	.	.	.
6745	1373	1	When	when	WRB
6745	1373	2	it	-PRON-	PRP
6745	1373	3	comes	come	VBZ
6745	1373	4	to	to	IN
6745	1373	5	a	a	DT
6745	1373	6	boil	boil	NN
6745	1373	7	,	,	,
6745	1373	8	skim	skim	NN
6745	1373	9	and	and	CC
6745	1373	10	set	set	VB
6745	1373	11	back	back	RP
6745	1373	12	where	where	WRB
6745	1373	13	it	-PRON-	PRP
6745	1373	14	will	will	MD
6745	1373	15	simmer	simmer	VB
6745	1373	16	six	six	CD
6745	1373	17	hours	hour	NNS
6745	1373	18	;	;	:
6745	1373	19	then	then	RB
6745	1373	20	add	add	VB
6745	1373	21	a	a	DT
6745	1373	22	bouquet	bouquet	NN
6745	1373	23	of	of	IN
6745	1373	24	sweet	sweet	JJ
6745	1373	25	herbs	herb	NNS
6745	1373	26	,	,	,
6745	1373	27	one	one	CD
6745	1373	28	onion	onion	NN
6745	1373	29	,	,	,
6745	1373	30	six	six	CD
6745	1373	31	cloves	clove	NNS
6745	1373	32	and	and	CC
6745	1373	33	twelve	twelve	CD
6745	1373	34	pepper	pepper	NN
6745	1373	35	-	-	HYPH
6745	1373	36	corns	corn	NNS
6745	1373	37	to	to	IN
6745	1373	38	each	each	DT
6745	1373	39	gallon	gallon	NN
6745	1373	40	of	of	IN
6745	1373	41	stock	stock	NN
6745	1373	42	.	.	.
6745	1374	1	Cook	cook	VB
6745	1374	2	two	two	CD
6745	1374	3	hours	hour	NNS
6745	1374	4	longer	longer	RB
6745	1374	5	;	;	:
6745	1374	6	strain	strain	VB
6745	1374	7	and	and	CC
6745	1374	8	set	set	VBD
6745	1374	9	in	in	IN
6745	1374	10	a	a	DT
6745	1374	11	cool	cool	JJ
6745	1374	12	place	place	NN
6745	1374	13	.	.	.
6745	1375	1	In	in	IN
6745	1375	2	the	the	DT
6745	1375	3	morning	morning	NN
6745	1375	4	skim	skim	NN
6745	1375	5	off	off	IN
6745	1375	6	the	the	DT
6745	1375	7	fat	fat	NN
6745	1375	8	.	.	.
6745	1376	1	Keep	keep	VB
6745	1376	2	in	in	IN
6745	1376	3	a	a	DT
6745	1376	4	very	very	RB
6745	1376	5	cool	cool	JJ
6745	1376	6	place	place	NN
6745	1376	7	.	.	.
6745	1377	1	This	this	DT
6745	1377	2	can	can	MD
6745	1377	3	be	be	VB
6745	1377	4	used	use	VBN
6745	1377	5	for	for	IN
6745	1377	6	common	common	JJ
6745	1377	7	soups	soup	NNS
6745	1377	8	,	,	,
6745	1377	9	sauces	sauce	NNS
6745	1377	10	,	,	,
6745	1377	11	and	and	CC
6745	1377	12	where	where	WRB
6745	1377	13	stock	stock	NN
6745	1377	14	is	be	VBZ
6745	1377	15	used	use	VBN
6745	1377	16	in	in	IN
6745	1377	17	made	make	VBN
6745	1377	18	dishes	dish	NNS
6745	1377	19	.	.	.
6745	1378	1	It	-PRON-	PRP
6745	1378	2	should	should	MD
6745	1378	3	always	always	RB
6745	1378	4	be	be	VB
6745	1378	5	kept	keep	VBN
6745	1378	6	on	on	IN
6745	1378	7	hand	hand	NN
6745	1378	8	,	,	,
6745	1378	9	as	as	IN
6745	1378	10	it	-PRON-	PRP
6745	1378	11	really	really	RB
6745	1378	12	costs	cost	VBZ
6745	1378	13	nothing	nothing	NN
6745	1378	14	but	but	IN
6745	1378	15	the	the	DT
6745	1378	16	labor	labor	NN
6745	1378	17	(	(	-LRB-
6745	1378	18	which	which	WDT
6745	1378	19	is	be	VBZ
6745	1378	20	very	very	RB
6745	1378	21	little	little	JJ
6745	1378	22	)	)	-RRB-
6745	1378	23	,	,	,
6745	1378	24	and	and	CC
6745	1378	25	enters	enter	VBZ
6745	1378	26	so	so	RB
6745	1378	27	often	often	RB
6745	1378	28	into	into	IN
6745	1378	29	the	the	DT
6745	1378	30	preparation	preparation	NN
6745	1378	31	of	of	IN
6745	1378	32	simple	simple	JJ
6745	1378	33	,	,	,
6745	1378	34	yet	yet	CC
6745	1378	35	toothsome	toothsome	JJ
6745	1378	36	,	,	,
6745	1378	37	dishes	dish	NNS
6745	1378	38	.	.	.
6745	1379	1	Consommé	consommé	NN
6745	1379	2	.	.	.
6745	1380	1	Eight	eight	CD
6745	1380	2	pounds	pound	NNS
6745	1380	3	of	of	IN
6745	1380	4	a	a	DT
6745	1380	5	shin	shin	NN
6745	1380	6	of	of	IN
6745	1380	7	veal	veal	NN
6745	1380	8	,	,	,
6745	1380	9	eight	eight	CD
6745	1380	10	pounds	pound	NNS
6745	1380	11	of	of	IN
6745	1380	12	the	the	DT
6745	1380	13	lower	low	JJR
6745	1380	14	part	part	NN
6745	1380	15	of	of	IN
6745	1380	16	the	the	DT
6745	1380	17	round	round	NN
6745	1380	18	of	of	IN
6745	1380	19	beef	beef	NN
6745	1380	20	,	,	,
6745	1380	21	half	half	PDT
6745	1380	22	a	a	DT
6745	1380	23	cupful	cupful	NN
6745	1380	24	of	of	IN
6745	1380	25	butter	butter	NN
6745	1380	26	,	,	,
6745	1380	27	twelve	twelve	CD
6745	1380	28	quarts	quart	NNS
6745	1380	29	of	of	IN
6745	1380	30	cold	cold	JJ
6745	1380	31	water	water	NN
6745	1380	32	,	,	,
6745	1380	33	half	half	PDT
6745	1380	34	a	a	DT
6745	1380	35	small	small	JJ
6745	1380	36	carrot	carrot	NN
6745	1380	37	,	,	,
6745	1380	38	two	two	CD
6745	1380	39	large	large	JJ
6745	1380	40	onions	onion	NNS
6745	1380	41	,	,	,
6745	1380	42	half	half	PDT
6745	1380	43	a	a	DT
6745	1380	44	head	head	NN
6745	1380	45	of	of	IN
6745	1380	46	celery	celery	NN
6745	1380	47	,	,	,
6745	1380	48	thirty	thirty	CD
6745	1380	49	pepper	pepper	NN
6745	1380	50	-	-	HYPH
6745	1380	51	corns	corn	NNS
6745	1380	52	,	,	,
6745	1380	53	six	six	CD
6745	1380	54	whole	whole	JJ
6745	1380	55	cloves	clove	NNS
6745	1380	56	,	,	,
6745	1380	57	a	a	DT
6745	1380	58	small	small	JJ
6745	1380	59	piece	piece	NN
6745	1380	60	each	each	DT
6745	1380	61	of	of	IN
6745	1380	62	mace	mace	NN
6745	1380	63	and	and	CC
6745	1380	64	cinnamon	cinnamon	NN
6745	1380	65	,	,	,
6745	1380	66	four	four	CD
6745	1380	67	sprigs	sprig	NNS
6745	1380	68	each	each	DT
6745	1380	69	of	of	IN
6745	1380	70	parsley	parsley	NNP
6745	1380	71	,	,	,
6745	1380	72	sweet	sweet	JJ
6745	1380	73	marjoram	marjoram	NNP
6745	1380	74	,	,	,
6745	1380	75	summer	summer	NN
6745	1380	76	savory	savory	NN
6745	1380	77	and	and	CC
6745	1380	78	thyme	thyme	NNS
6745	1380	79	,	,	,
6745	1380	80	four	four	CD
6745	1380	81	leaves	leave	NNS
6745	1380	82	of	of	IN
6745	1380	83	sage	sage	NN
6745	1380	84	,	,	,
6745	1380	85	four	four	CD
6745	1380	86	bay	bay	NN
6745	1380	87	leaves	leave	NNS
6745	1380	88	,	,	,
6745	1380	89	about	about	RB
6745	1380	90	one	one	CD
6745	1380	91	ounce	ounce	NN
6745	1380	92	of	of	IN
6745	1380	93	ham	ham	NNP
6745	1380	94	.	.	.
6745	1381	1	Put	put	VB
6745	1381	2	half	half	NN
6745	1381	3	of	of	IN
6745	1381	4	the	the	DT
6745	1381	5	butter	butter	NN
6745	1381	6	in	in	IN
6745	1381	7	the	the	DT
6745	1381	8	soup	soup	NN
6745	1381	9	pot	pot	NN
6745	1381	10	and	and	CC
6745	1381	11	then	then	RB
6745	1381	12	put	put	VBD
6745	1381	13	in	in	RP
6745	1381	14	the	the	DT
6745	1381	15	meat	meat	NN
6745	1381	16	,	,	,
6745	1381	17	which	which	WDT
6745	1381	18	has	have	VBZ
6745	1381	19	been	be	VBN
6745	1381	20	cut	cut	VBN
6745	1381	21	into	into	IN
6745	1381	22	very	very	RB
6745	1381	23	small	small	JJ
6745	1381	24	pieces	piece	NNS
6745	1381	25	.	.	.
6745	1382	1	Stir	stir	VB
6745	1382	2	over	over	IN
6745	1382	3	a	a	DT
6745	1382	4	hot	hot	JJ
6745	1382	5	fire	fire	NN
6745	1382	6	until	until	IN
6745	1382	7	the	the	DT
6745	1382	8	meat	meat	NN
6745	1382	9	begins	begin	VBZ
6745	1382	10	to	to	TO
6745	1382	11	brown	brown	VB
6745	1382	12	;	;	:
6745	1382	13	then	then	RB
6745	1382	14	add	add	VB
6745	1382	15	one	one	CD
6745	1382	16	quart	quart	NN
6745	1382	17	of	of	IN
6745	1382	18	the	the	DT
6745	1382	19	water	water	NN
6745	1382	20	,	,	,
6745	1382	21	and	and	CC
6745	1382	22	cook	cook	VB
6745	1382	23	until	until	IN
6745	1382	24	there	there	EX
6745	1382	25	is	be	VBZ
6745	1382	26	a	a	DT
6745	1382	27	thick	thick	JJ
6745	1382	28	glaze	glaze	NN
6745	1382	29	on	on	IN
6745	1382	30	the	the	DT
6745	1382	31	bottom	bottom	NN
6745	1382	32	of	of	IN
6745	1382	33	the	the	DT
6745	1382	34	kettle	kettle	NN
6745	1382	35	(	(	-LRB-
6745	1382	36	this	this	DT
6745	1382	37	will	will	MD
6745	1382	38	be	be	VB
6745	1382	39	about	about	RB
6745	1382	40	an	an	DT
6745	1382	41	hour	hour	NN
6745	1382	42	)	)	-RRB-
6745	1382	43	.	.	.
6745	1383	1	Add	add	VB
6745	1383	2	the	the	DT
6745	1383	3	remainder	remainder	NN
6745	1383	4	of	of	IN
6745	1383	5	the	the	DT
6745	1383	6	water	water	NN
6745	1383	7	and	and	CC
6745	1383	8	let	let	VB
6745	1383	9	it	-PRON-	PRP
6745	1383	10	come	come	VB
6745	1383	11	to	to	IN
6745	1383	12	a	a	DT
6745	1383	13	boil	boil	NN
6745	1383	14	.	.	.
6745	1384	1	Skim	Skim	NNP
6745	1384	2	carefully	carefully	RB
6745	1384	3	,	,	,
6745	1384	4	and	and	CC
6745	1384	5	set	set	VBD
6745	1384	6	back	back	RP
6745	1384	7	where	where	WRB
6745	1384	8	it	-PRON-	PRP
6745	1384	9	will	will	MD
6745	1384	10	simmer	simmer	VB
6745	1384	11	for	for	IN
6745	1384	12	six	six	CD
6745	1384	13	hours	hour	NNS
6745	1384	14	.	.	.
6745	1385	1	Fry	fry	VB
6745	1385	2	the	the	DT
6745	1385	3	vegetables	vegetable	NNS
6745	1385	4	,	,	,
6745	1385	5	which	which	WDT
6745	1385	6	have	have	VBP
6745	1385	7	been	be	VBN
6745	1385	8	cut	cut	VBN
6745	1385	9	very	very	RB
6745	1385	10	small	small	JJ
6745	1385	11	,	,	,
6745	1385	12	in	in	IN
6745	1385	13	the	the	DT
6745	1385	14	remaining	remain	VBG
6745	1385	15	butter	butter	NN
6745	1385	16	for	for	IN
6745	1385	17	half	half	PDT
6745	1385	18	an	an	DT
6745	1385	19	hour	hour	NN
6745	1385	20	,	,	,
6745	1385	21	being	be	VBG
6745	1385	22	careful	careful	JJ
6745	1385	23	not	not	RB
6745	1385	24	to	to	TO
6745	1385	25	burn	burn	VB
6745	1385	26	them	-PRON-	PRP
6745	1385	27	.	.	.
6745	1386	1	When	when	WRB
6745	1386	2	done	do	VBN
6745	1386	3	,	,	,
6745	1386	4	turn	turn	VB
6745	1386	5	into	into	IN
6745	1386	6	the	the	DT
6745	1386	7	soup	soup	NN
6745	1386	8	pot	pot	NN
6745	1386	9	,	,	,
6745	1386	10	and	and	CC
6745	1386	11	at	at	IN
6745	1386	12	the	the	DT
6745	1386	13	same	same	JJ
6745	1386	14	time	time	NN
6745	1386	15	add	add	VB
6745	1386	16	the	the	DT
6745	1386	17	herbs	herb	NNS
6745	1386	18	and	and	CC
6745	1386	19	spice	spice	NN
6745	1386	20	.	.	.
6745	1387	1	Cook	cook	VB
6745	1387	2	one	one	CD
6745	1387	3	hour	hour	NN
6745	1387	4	longer	long	RBR
6745	1387	5	;	;	:
6745	1387	6	salt	salt	NN
6745	1387	7	to	to	IN
6745	1387	8	taste	taste	NN
6745	1387	9	and	and	CC
6745	1387	10	strain	strain	VB
6745	1387	11	.	.	.
6745	1388	1	Set	Set	VBN
6745	1388	2	in	in	IN
6745	1388	3	a	a	DT
6745	1388	4	very	very	RB
6745	1388	5	cold	cold	JJ
6745	1388	6	place	place	NN
6745	1388	7	until	until	IN
6745	1388	8	morning	morning	NN
6745	1388	9	,	,	,
6745	1388	10	when	when	WRB
6745	1388	11	skim	skim	VB
6745	1388	12	off	off	RP
6745	1388	13	all	all	PDT
6745	1388	14	the	the	DT
6745	1388	15	fat	fat	NN
6745	1388	16	.	.	.
6745	1389	1	Turn	turn	VB
6745	1389	2	the	the	DT
6745	1389	3	soup	soup	NN
6745	1389	4	into	into	IN
6745	1389	5	the	the	DT
6745	1389	6	pot	pot	NN
6745	1389	7	,	,	,
6745	1389	8	being	be	VBG
6745	1389	9	careful	careful	JJ
6745	1389	10	not	not	RB
6745	1389	11	to	to	TO
6745	1389	12	turn	turn	VB
6745	1389	13	in	in	IN
6745	1389	14	the	the	DT
6745	1389	15	sediment	sediment	NN
6745	1389	16	,	,	,
6745	1389	17	and	and	CC
6745	1389	18	set	set	VBD
6745	1389	19	on	on	IN
6745	1389	20	the	the	DT
6745	1389	21	fire	fire	NN
6745	1389	22	.	.	.
6745	1390	1	Beat	beat	VB
6745	1390	2	the	the	DT
6745	1390	3	whites	white	NNS
6745	1390	4	and	and	CC
6745	1390	5	shells	shell	NNS
6745	1390	6	of	of	IN
6745	1390	7	two	two	CD
6745	1390	8	eggs	egg	NNS
6745	1390	9	with	with	IN
6745	1390	10	one	one	CD
6745	1390	11	cup	cup	NN
6745	1390	12	of	of	IN
6745	1390	13	cold	cold	JJ
6745	1390	14	water	water	NN
6745	1390	15	.	.	.
6745	1391	1	Stir	stir	VB
6745	1391	2	into	into	IN
6745	1391	3	the	the	DT
6745	1391	4	soup	soup	NN
6745	1391	5	,	,	,
6745	1391	6	and	and	CC
6745	1391	7	when	when	WRB
6745	1391	8	it	-PRON-	PRP
6745	1391	9	comes	come	VBZ
6745	1391	10	to	to	IN
6745	1391	11	a	a	DT
6745	1391	12	boil	boil	NN
6745	1391	13	,	,	,
6745	1391	14	set	set	VBN
6745	1391	15	back	back	RP
6745	1391	16	where	where	WRB
6745	1391	17	it	-PRON-	PRP
6745	1391	18	will	will	MD
6745	1391	19	simmer	simmer	VB
6745	1391	20	for	for	IN
6745	1391	21	twenty	twenty	CD
6745	1391	22	minutes	minute	NNS
6745	1391	23	.	.	.
6745	1392	1	Strain	strain	VB
6745	1392	2	through	through	IN
6745	1392	3	a	a	DT
6745	1392	4	napkin	napkin	NN
6745	1392	5	,	,	,
6745	1392	6	and	and	CC
6745	1392	7	if	if	IN
6745	1392	8	not	not	RB
6745	1392	9	ready	ready	JJ
6745	1392	10	to	to	TO
6745	1392	11	use	use	VB
6745	1392	12	,	,	,
6745	1392	13	put	put	VB
6745	1392	14	away	away	RB
6745	1392	15	in	in	IN
6745	1392	16	a	a	DT
6745	1392	17	cold	cold	JJ
6745	1392	18	place	place	NN
6745	1392	19	.	.	.
6745	1393	1	This	this	DT
6745	1393	2	will	will	MD
6745	1393	3	keep	keep	VB
6745	1393	4	a	a	DT
6745	1393	5	week	week	NN
6745	1393	6	in	in	IN
6745	1393	7	winter	winter	NN
6745	1393	8	,	,	,
6745	1393	9	but	but	CC
6745	1393	10	not	not	RB
6745	1393	11	more	more	JJR
6745	1393	12	than	than	IN
6745	1393	13	three	three	CD
6745	1393	14	days	day	NNS
6745	1393	15	in	in	IN
6745	1393	16	summer	summer	NN
6745	1393	17	.	.	.
6745	1394	1	It	-PRON-	PRP
6745	1394	2	is	be	VBZ
6745	1394	3	a	a	DT
6745	1394	4	particularly	particularly	RB
6745	1394	5	nicely	nicely	RB
6745	1394	6	-	-	HYPH
6745	1394	7	flavored	flavor	VBN
6745	1394	8	soup	soup	NN
6745	1394	9	,	,	,
6745	1394	10	and	and	CC
6745	1394	11	is	be	VBZ
6745	1394	12	the	the	DT
6745	1394	13	foundation	foundation	NN
6745	1394	14	for	for	IN
6745	1394	15	any	any	DT
6745	1394	16	clear	clear	JJ
6745	1394	17	soup	soup	NN
6745	1394	18	,	,	,
6745	1394	19	the	the	DT
6745	1394	20	soup	soup	NN
6745	1394	21	taking	take	VBG
6745	1394	22	the	the	DT
6745	1394	23	name	name	NN
6745	1394	24	of	of	IN
6745	1394	25	the	the	DT
6745	1394	26	solid	solid	JJ
6745	1394	27	used	use	VBN
6745	1394	28	with	with	IN
6745	1394	29	it	-PRON-	PRP
6745	1394	30	,	,	,
6745	1394	31	as	as	IN
6745	1394	32	_	_	NNP
6745	1394	33	Consommé	Consommé	NNP
6745	1394	34	au	au	NNP
6745	1394	35	Ris	Ris	NNP
6745	1394	36	_	_	NNP
6745	1394	37	,	,	,
6745	1394	38	Consommé	Consommé	NNP
6745	1394	39	with	with	IN
6745	1394	40	Macaroni	Macaroni	NNP
6745	1394	41	,	,	,
6745	1394	42	etc	etc	FW
6745	1394	43	.	.	.
6745	1395	1	Bouillon	Bouillon	NNP
6745	1395	2	.	.	.
6745	1396	1	Bouillon	Bouillon	NNP
6745	1396	2	,	,	,
6745	1396	3	for	for	IN
6745	1396	4	Germans	Germans	NNPS
6745	1396	5	and	and	CC
6745	1396	6	other	other	JJ
6745	1396	7	parties	party	NNS
6745	1396	8	,	,	,
6745	1396	9	is	be	VBZ
6745	1396	10	made	make	VBN
6745	1396	11	the	the	DT
6745	1396	12	same	same	JJ
6745	1396	13	as	as	IN
6745	1396	14	the	the	DT
6745	1396	15	clear	clear	JJ
6745	1396	16	stock	stock	NN
6745	1396	17	,	,	,
6745	1396	18	using	use	VBG
6745	1396	19	a	a	DT
6745	1396	20	pint	pint	NN
6745	1396	21	of	of	IN
6745	1396	22	water	water	NN
6745	1396	23	to	to	IN
6745	1396	24	the	the	DT
6745	1396	25	pound	pound	NN
6745	1396	26	of	of	IN
6745	1396	27	meat	meat	NN
6745	1396	28	,	,	,
6745	1396	29	and	and	CC
6745	1396	30	seasoning	seasoning	NN
6745	1396	31	with	with	IN
6745	1396	32	salt	salt	NN
6745	1396	33	and	and	CC
6745	1396	34	pepper	pepper	NN
6745	1396	35	and	and	CC
6745	1396	36	with	with	IN
6745	1396	37	the	the	DT
6745	1396	38	spice	spice	NN
6745	1396	39	,	,	,
6745	1396	40	herbs	herb	NNS
6745	1396	41	and	and	CC
6745	1396	42	vegetables	vegetable	NNS
6745	1396	43	or	or	CC
6745	1396	44	not	not	RB
6745	1396	45	,	,	,
6745	1396	46	as	as	IN
6745	1396	47	you	-PRON-	PRP
6745	1396	48	please	please	VBP
6745	1396	49	.	.	.
6745	1397	1	It	-PRON-	PRP
6745	1397	2	should	should	MD
6745	1397	3	be	be	VB
6745	1397	4	remembered	remember	VBN
6745	1397	5	that	that	IN
6745	1397	6	the	the	DT
6745	1397	7	amount	amount	NN
6745	1397	8	of	of	IN
6745	1397	9	seasoning	seasoning	NN
6745	1397	10	in	in	IN
6745	1397	11	the	the	DT
6745	1397	12	recipe	recipe	NN
6745	1397	13	referred	refer	VBN
6745	1397	14	to	to	IN
6745	1397	15	is	be	VBZ
6745	1397	16	for	for	IN
6745	1397	17	one	one	CD
6745	1397	18	gallon	gallon	NN
6745	1397	19	of	of	IN
6745	1397	20	stock	stock	NN
6745	1397	21	.	.	.
6745	1398	1	White	White	NNP
6745	1398	2	Stock	Stock	NNP
6745	1398	3	.	.	.
6745	1399	1	Six	six	CD
6745	1399	2	pounds	pound	NNS
6745	1399	3	of	of	IN
6745	1399	4	a	a	DT
6745	1399	5	shin	shin	NN
6745	1399	6	of	of	IN
6745	1399	7	veal	veal	NN
6745	1399	8	,	,	,
6745	1399	9	one	one	CD
6745	1399	10	fowl	fowl	NN
6745	1399	11	,	,	,
6745	1399	12	three	three	CD
6745	1399	13	table	table	NN
6745	1399	14	-	-	HYPH
6745	1399	15	spoonfuls	spoonful	NNS
6745	1399	16	of	of	IN
6745	1399	17	butter	butter	NN
6745	1399	18	,	,	,
6745	1399	19	four	four	CD
6745	1399	20	stalks	stalk	NNS
6745	1399	21	of	of	IN
6745	1399	22	celery	celery	NN
6745	1399	23	,	,	,
6745	1399	24	two	two	CD
6745	1399	25	onions	onion	NNS
6745	1399	26	,	,	,
6745	1399	27	one	one	CD
6745	1399	28	blade	blade	NN
6745	1399	29	of	of	IN
6745	1399	30	mace	mace	NN
6745	1399	31	,	,	,
6745	1399	32	one	one	CD
6745	1399	33	stick	stick	NN
6745	1399	34	of	of	IN
6745	1399	35	cinnamon	cinnamon	NN
6745	1399	36	,	,	,
6745	1399	37	eight	eight	CD
6745	1399	38	quarts	quart	NNS
6745	1399	39	of	of	IN
6745	1399	40	cold	cold	JJ
6745	1399	41	water	water	NN
6745	1399	42	,	,	,
6745	1399	43	salt	salt	NN
6745	1399	44	,	,	,
6745	1399	45	pepper	pepper	NN
6745	1399	46	.	.	.
6745	1400	1	Wash	wash	VB
6745	1400	2	and	and	CC
6745	1400	3	cut	cut	VB
6745	1400	4	the	the	DT
6745	1400	5	veal	veal	NN
6745	1400	6	and	and	CC
6745	1400	7	fowl	fowl	VB
6745	1400	8	into	into	IN
6745	1400	9	small	small	JJ
6745	1400	10	pieces	piece	NNS
6745	1400	11	.	.	.
6745	1401	1	Put	put	VB
6745	1401	2	the	the	DT
6745	1401	3	butter	butter	NN
6745	1401	4	in	in	IN
6745	1401	5	the	the	DT
6745	1401	6	bottom	bottom	NN
6745	1401	7	of	of	IN
6745	1401	8	the	the	DT
6745	1401	9	soup	soup	NN
6745	1401	10	pot	pot	NN
6745	1401	11	and	and	CC
6745	1401	12	then	then	RB
6745	1401	13	put	put	VBD
6745	1401	14	in	in	RP
6745	1401	15	the	the	DT
6745	1401	16	meat	meat	NN
6745	1401	17	.	.	.
6745	1402	1	Cover	cover	NN
6745	1402	2	,	,	,
6745	1402	3	and	and	CC
6745	1402	4	cook	cook	VB
6745	1402	5	gently	gently	RB
6745	1402	6	(	(	-LRB-
6745	1402	7	stirring	stir	VBG
6745	1402	8	often	often	RB
6745	1402	9	)	)	-RRB-
6745	1402	10	half	half	PDT
6745	1402	11	an	an	DT
6745	1402	12	hour	hour	NN
6745	1402	13	,	,	,
6745	1402	14	then	then	RB
6745	1402	15	add	add	VB
6745	1402	16	the	the	DT
6745	1402	17	water	water	NN
6745	1402	18	.	.	.
6745	1403	1	Let	let	VB
6745	1403	2	it	-PRON-	PRP
6745	1403	3	come	come	VB
6745	1403	4	to	to	IN
6745	1403	5	a	a	DT
6745	1403	6	boil	boil	NN
6745	1403	7	,	,	,
6745	1403	8	then	then	RB
6745	1403	9	skim	skim	NNP
6745	1403	10	and	and	CC
6745	1403	11	set	set	VB
6745	1403	12	back	back	RP
6745	1403	13	where	where	WRB
6745	1403	14	it	-PRON-	PRP
6745	1403	15	will	will	MD
6745	1403	16	boil	boil	VB
6745	1403	17	gently	gently	RB
6745	1403	18	for	for	IN
6745	1403	19	six	six	CD
6745	1403	20	hours	hour	NNS
6745	1403	21	.	.	.
6745	1404	1	Add	add	VB
6745	1404	2	the	the	DT
6745	1404	3	vegetables	vegetable	NNS
6745	1404	4	and	and	CC
6745	1404	5	spice	spice	VB
6745	1404	6	and	and	CC
6745	1404	7	boil	boil	VB
6745	1404	8	one	one	CD
6745	1404	9	hour	hour	NN
6745	1404	10	longer	long	RBR
6745	1404	11	.	.	.
6745	1405	1	Strain	strain	VB
6745	1405	2	and	and	CC
6745	1405	3	cool	cool	VB
6745	1405	4	quickly	quickly	RB
6745	1405	5	.	.	.
6745	1406	1	In	in	IN
6745	1406	2	the	the	DT
6745	1406	3	morning	morning	NN
6745	1406	4	take	take	VB
6745	1406	5	off	off	RP
6745	1406	6	all	all	PDT
6745	1406	7	the	the	DT
6745	1406	8	fat	fat	NN
6745	1406	9	.	.	.
6745	1407	1	Then	then	RB
6745	1407	2	turn	turn	VB
6745	1407	3	the	the	DT
6745	1407	4	jelly	jelly	NN
6745	1407	5	gently	gently	RB
6745	1407	6	into	into	IN
6745	1407	7	a	a	DT
6745	1407	8	deep	deep	JJ
6745	1407	9	dish	dish	NN
6745	1407	10	,	,	,
6745	1407	11	and	and	CC
6745	1407	12	with	with	IN
6745	1407	13	a	a	DT
6745	1407	14	knife	knife	NN
6745	1407	15	scrape	scrape	NN
6745	1407	16	off	off	IN
6745	1407	17	the	the	DT
6745	1407	18	sediment	sediment	NN
6745	1407	19	which	which	WDT
6745	1407	20	is	be	VBZ
6745	1407	21	on	on	IN
6745	1407	22	the	the	DT
6745	1407	23	bottom	bottom	NN
6745	1407	24	.	.	.
6745	1408	1	Put	put	VB
6745	1408	2	the	the	DT
6745	1408	3	jelly	jelly	NN
6745	1408	4	into	into	IN
6745	1408	5	a	a	DT
6745	1408	6	stone	stone	NN
6745	1408	7	pot	pot	NN
6745	1408	8	and	and	CC
6745	1408	9	set	set	VBN
6745	1408	10	in	in	IN
6745	1408	11	a	a	DT
6745	1408	12	cold	cold	JJ
6745	1408	13	place	place	NN
6745	1408	14	.	.	.
6745	1409	1	This	this	DT
6745	1409	2	will	will	MD
6745	1409	3	keep	keep	VB
6745	1409	4	a	a	DT
6745	1409	5	week	week	NN
6745	1409	6	in	in	IN
6745	1409	7	cold	cold	JJ
6745	1409	8	weather	weather	NN
6745	1409	9	and	and	CC
6745	1409	10	three	three	CD
6745	1409	11	days	day	NNS
6745	1409	12	in	in	IN
6745	1409	13	warm	warm	JJ
6745	1409	14	.	.	.
6745	1410	1	Consommé	Consommé	NNP
6745	1410	2	à	à	NNP
6745	1410	3	la	la	NNP
6745	1410	4	Royale	Royale	NNP
6745	1410	5	.	.	.
6745	1411	1	Two	two	CD
6745	1411	2	eggs	egg	NNS
6745	1411	3	,	,	,
6745	1411	4	two	two	CD
6745	1411	5	table	table	NN
6745	1411	6	-	-	HYPH
6745	1411	7	spoonfuls	spoonful	NNS
6745	1411	8	of	of	IN
6745	1411	9	milk	milk	NN
6745	1411	10	,	,	,
6745	1411	11	one	one	CD
6745	1411	12	-	-	HYPH
6745	1411	13	fourth	fourth	NN
6745	1411	14	of	of	IN
6745	1411	15	a	a	DT
6745	1411	16	tea	tea	NN
6745	1411	17	-	-	HYPH
6745	1411	18	spoonful	spoonful	JJ
6745	1411	19	of	of	IN
6745	1411	20	salt	salt	NN
6745	1411	21	.	.	.
6745	1412	1	Beat	beat	VB
6745	1412	2	eggs	egg	NNS
6745	1412	3	with	with	IN
6745	1412	4	a	a	DT
6745	1412	5	spoon	spoon	NN
6745	1412	6	,	,	,
6745	1412	7	and	and	CC
6745	1412	8	add	add	VB
6745	1412	9	milk	milk	NN
6745	1412	10	and	and	CC
6745	1412	11	salt	salt	NN
6745	1412	12	Turn	turn	NN
6745	1412	13	into	into	IN
6745	1412	14	a	a	DT
6745	1412	15	buttered	butter	VBN
6745	1412	16	cup	cup	NN
6745	1412	17	,	,	,
6745	1412	18	and	and	CC
6745	1412	19	place	place	NN
6745	1412	20	in	in	IN
6745	1412	21	a	a	DT
6745	1412	22	pan	pan	NN
6745	1412	23	of	of	IN
6745	1412	24	warm	warm	JJ
6745	1412	25	water	water	NN
6745	1412	26	.	.	.
6745	1413	1	Cook	cook	VB
6745	1413	2	in	in	IN
6745	1413	3	a	a	DT
6745	1413	4	slow	slow	JJ
6745	1413	5	oven	oven	NN
6745	1413	6	until	until	IN
6745	1413	7	firm	firm	NN
6745	1413	8	in	in	IN
6745	1413	9	the	the	DT
6745	1413	10	centre	centre	NN
6745	1413	11	.	.	.
6745	1414	1	Set	Set	VBN
6745	1414	2	away	away	RB
6745	1414	3	to	to	IN
6745	1414	4	cool	cool	JJ
6745	1414	5	.	.	.
6745	1415	1	Cut	cut	VB
6745	1415	2	into	into	IN
6745	1415	3	small	small	JJ
6745	1415	4	and	and	CC
6745	1415	5	prettily	prettily	RB
6745	1415	6	-	-	HYPH
6745	1415	7	shaped	shape	VBN
6745	1415	8	pieces	piece	NNS
6745	1415	9	;	;	,
6745	1415	10	put	put	VBN
6745	1415	11	into	into	IN
6745	1415	12	the	the	DT
6745	1415	13	tureen	tureen	NN
6745	1415	14	,	,	,
6745	1415	15	and	and	CC
6745	1415	16	pour	pour	VB
6745	1415	17	one	one	CD
6745	1415	18	quart	quart	NN
6745	1415	19	of	of	IN
6745	1415	20	boiling	boil	VBG
6745	1415	21	consomme	consomme	NNS
6745	1415	22	or	or	CC
6745	1415	23	clear	clear	JJ
6745	1415	24	stock	stock	NN
6745	1415	25	on	on	IN
6745	1415	26	it	-PRON-	PRP
6745	1415	27	.	.	.
6745	1416	1	Cheese	Cheese	NNP
6745	1416	2	Soup	Soup	NNP
6745	1416	3	.	.	.
6745	1417	1	One	one	CD
6745	1417	2	and	and	CC
6745	1417	3	a	a	DT
6745	1417	4	half	half	NN
6745	1417	5	cupfuls	cupful	NNS
6745	1417	6	of	of	IN
6745	1417	7	flour	flour	NN
6745	1417	8	,	,	,
6745	1417	9	one	one	CD
6745	1417	10	pint	pint	NN
6745	1417	11	of	of	IN
6745	1417	12	rich	rich	JJ
6745	1417	13	cream	cream	NN
6745	1417	14	,	,	,
6745	1417	15	four	four	CD
6745	1417	16	table-	table-	NN
6745	1417	17	spoonfuls	spoonful	NNS
6745	1417	18	of	of	IN
6745	1417	19	butter	butter	NN
6745	1417	20	,	,	,
6745	1417	21	four	four	CD
6745	1417	22	of	of	IN
6745	1417	23	grated	grate	VBN
6745	1417	24	Parmesan	Parmesan	NNP
6745	1417	25	cheese	cheese	NN
6745	1417	26	,	,	,
6745	1417	27	a	a	DT
6745	1417	28	speck	speck	NN
6745	1417	29	of	of	IN
6745	1417	30	cayenne	cayenne	NN
6745	1417	31	,	,	,
6745	1417	32	two	two	CD
6745	1417	33	eggs	egg	NNS
6745	1417	34	,	,	,
6745	1417	35	three	three	CD
6745	1417	36	quarts	quart	NNS
6745	1417	37	of	of	IN
6745	1417	38	clear	clear	JJ
6745	1417	39	soup	soup	NN
6745	1417	40	stock	stock	NN
6745	1417	41	.	.	.
6745	1418	1	Mix	mix	JJ
6745	1418	2	flour	flour	NN
6745	1418	3	,	,	,
6745	1418	4	cream	cream	NN
6745	1418	5	,	,	,
6745	1418	6	butter	butter	NN
6745	1418	7	,	,	,
6745	1418	8	cheese	cheese	NN
6745	1418	9	and	and	CC
6745	1418	10	pepper	pepper	NN
6745	1418	11	together	together	RB
6745	1418	12	.	.	.
6745	1419	1	Place	place	VB
6745	1419	2	the	the	DT
6745	1419	3	basin	basin	NN
6745	1419	4	in	in	IN
6745	1419	5	another	another	DT
6745	1419	6	of	of	IN
6745	1419	7	hot	hot	JJ
6745	1419	8	water	water	NN
6745	1419	9	and	and	CC
6745	1419	10	stir	stir	VB
6745	1419	11	until	until	IN
6745	1419	12	the	the	DT
6745	1419	13	mixture	mixture	NN
6745	1419	14	becomes	become	VBZ
6745	1419	15	a	a	DT
6745	1419	16	smooth	smooth	JJ
6745	1419	17	,	,	,
6745	1419	18	firm	firm	JJ
6745	1419	19	paste	paste	NN
6745	1419	20	.	.	.
6745	1420	1	Break	break	VB
6745	1420	2	into	into	IN
6745	1420	3	it	-PRON-	PRP
6745	1420	4	the	the	DT
6745	1420	5	two	two	CD
6745	1420	6	eggs	egg	NNS
6745	1420	7	,	,	,
6745	1420	8	and	and	CC
6745	1420	9	mix	mix	VB
6745	1420	10	quickly	quickly	RB
6745	1420	11	and	and	CC
6745	1420	12	thoroughly	thoroughly	RB
6745	1420	13	.	.	.
6745	1421	1	Cook	cook	VB
6745	1421	2	two	two	CD
6745	1421	3	minutes	minute	NNS
6745	1421	4	longer	long	RBR
6745	1421	5	,	,	,
6745	1421	6	and	and	CC
6745	1421	7	set	set	VBD
6745	1421	8	away	away	RB
6745	1421	9	to	to	IN
6745	1421	10	cool	cool	JJ
6745	1421	11	.	.	.
6745	1422	1	When	when	WRB
6745	1422	2	cold	cold	JJ
6745	1422	3	,	,	,
6745	1422	4	roll	roll	VBP
6745	1422	5	into	into	IN
6745	1422	6	little	little	JJ
6745	1422	7	balls	ball	NNS
6745	1422	8	about	about	IN
6745	1422	9	the	the	DT
6745	1422	10	size	size	NN
6745	1422	11	of	of	IN
6745	1422	12	an	an	DT
6745	1422	13	American	american	JJ
6745	1422	14	walnut	walnut	NN
6745	1422	15	When	when	WRB
6745	1422	16	the	the	DT
6745	1422	17	balls	ball	NNS
6745	1422	18	are	be	VBP
6745	1422	19	all	all	RB
6745	1422	20	formed	form	VBN
6745	1422	21	drop	drop	VB
6745	1422	22	them	-PRON-	PRP
6745	1422	23	into	into	IN
6745	1422	24	boiling	boil	VBG
6745	1422	25	water	water	NN
6745	1422	26	and	and	CC
6745	1422	27	cook	cook	VB
6745	1422	28	gently	gently	RB
6745	1422	29	five	five	CD
6745	1422	30	minutes	minute	NNS
6745	1422	31	;	;	:
6745	1422	32	then	then	RB
6745	1422	33	put	put	VB
6745	1422	34	them	-PRON-	PRP
6745	1422	35	in	in	IN
6745	1422	36	the	the	DT
6745	1422	37	soup	soup	NN
6745	1422	38	tureen	tureen	NN
6745	1422	39	and	and	CC
6745	1422	40	pour	pour	VB
6745	1422	41	the	the	DT
6745	1422	42	boiling	boiling	NN
6745	1422	43	stock	stock	NN
6745	1422	44	on	on	IN
6745	1422	45	them	-PRON-	PRP
6745	1422	46	.	.	.
6745	1423	1	Pass	pass	VB
6745	1423	2	a	a	DT
6745	1423	3	plate	plate	NN
6745	1423	4	of	of	IN
6745	1423	5	finely	finely	RB
6745	1423	6	grated	grate	VBN
6745	1423	7	Parmesan	Parmesan	NNP
6745	1423	8	cheese	cheese	NN
6745	1423	9	with	with	IN
6745	1423	10	the	the	DT
6745	1423	11	soup	soup	NN
6745	1423	12	.	.	.
6745	1424	1	Thick	thick	JJ
6745	1424	2	Vegetable	Vegetable	NNP
6745	1424	3	Soup	Soup	NNP
6745	1424	4	.	.	.
6745	1425	1	One	one	CD
6745	1425	2	quart	quart	NN
6745	1425	3	of	of	IN
6745	1425	4	the	the	DT
6745	1425	5	sediment	sediment	NN
6745	1425	6	which	which	WDT
6745	1425	7	is	be	VBZ
6745	1425	8	left	leave	VBN
6745	1425	9	from	from	IN
6745	1425	10	the	the	DT
6745	1425	11	clear	clear	JJ
6745	1425	12	stock	stock	NN
6745	1425	13	,	,	,
6745	1425	14	one	one	CD
6745	1425	15	quart	quart	NN
6745	1425	16	of	of	IN
6745	1425	17	water	water	NN
6745	1425	18	,	,	,
6745	1425	19	one	one	CD
6745	1425	20	-	-	HYPH
6745	1425	21	fourth	fourth	NN
6745	1425	22	of	of	IN
6745	1425	23	a	a	DT
6745	1425	24	cupful	cupful	NN
6745	1425	25	of	of	IN
6745	1425	26	pearl	pearl	NNP
6745	1425	27	barley	barley	NNP
6745	1425	28	,	,	,
6745	1425	29	one	one	CD
6745	1425	30	good	good	JJ
6745	1425	31	-	-	HYPH
6745	1425	32	sized	sized	JJ
6745	1425	33	white	white	JJ
6745	1425	34	turnip	turnip	NN
6745	1425	35	,	,	,
6745	1425	36	one	one	CD
6745	1425	37	carrot	carrot	NN
6745	1425	38	,	,	,
6745	1425	39	half	half	PDT
6745	1425	40	a	a	DT
6745	1425	41	head	head	NN
6745	1425	42	of	of	IN
6745	1425	43	celery	celery	NN
6745	1425	44	,	,	,
6745	1425	45	two	two	CD
6745	1425	46	onions	onion	NNS
6745	1425	47	,	,	,
6745	1425	48	about	about	RB
6745	1425	49	two	two	CD
6745	1425	50	pounds	pound	NNS
6745	1425	51	of	of	IN
6745	1425	52	cabbage	cabbage	NN
6745	1425	53	,	,	,
6745	1425	54	three	three	CD
6745	1425	55	potatoes	potato	NNS
6745	1425	56	,	,	,
6745	1425	57	salt	salt	NN
6745	1425	58	and	and	CC
6745	1425	59	pepper	pepper	NN
6745	1425	60	.	.	.
6745	1426	1	Wash	wash	VB
6745	1426	2	the	the	DT
6745	1426	3	barley	barley	NN
6745	1426	4	and	and	CC
6745	1426	5	put	put	VBD
6745	1426	6	it	-PRON-	PRP
6745	1426	7	on	on	RP
6745	1426	8	in	in	IN
6745	1426	9	the	the	DT
6745	1426	10	quart	quart	NN
6745	1426	11	of	of	IN
6745	1426	12	water	water	NN
6745	1426	13	,	,	,
6745	1426	14	and	and	CC
6745	1426	15	simmer	simmer	NN
6745	1426	16	gently	gently	RB
6745	1426	17	for	for	IN
6745	1426	18	two	two	CD
6745	1426	19	hours	hour	NNS
6745	1426	20	.	.	.
6745	1427	1	Then	then	RB
6745	1427	2	add	add	VB
6745	1427	3	all	all	PDT
6745	1427	4	the	the	DT
6745	1427	5	vegetables	vegetable	NNS
6745	1427	6	(	(	-LRB-
6745	1427	7	except	except	IN
6745	1427	8	the	the	DT
6745	1427	9	potatoes	potato	NNS
6745	1427	10	)	)	-RRB-
6745	1427	11	,	,	,
6745	1427	12	cut	cut	VBD
6745	1427	13	very	very	RB
6745	1427	14	fine	fine	JJ
6745	1427	15	,	,	,
6745	1427	16	and	and	CC
6745	1427	17	the	the	DT
6745	1427	18	quart	quart	NN
6745	1427	19	of	of	IN
6745	1427	20	stock	stock	NN
6745	1427	21	.	.	.
6745	1428	1	Boil	Boil	NNP
6745	1428	2	gently	gently	RB
6745	1428	3	for	for	IN
6745	1428	4	one	one	CD
6745	1428	5	hour	hour	NN
6745	1428	6	and	and	CC
6745	1428	7	a	a	DT
6745	1428	8	half	half	NN
6745	1428	9	,	,	,
6745	1428	10	then	then	RB
6745	1428	11	add	add	VB
6745	1428	12	the	the	DT
6745	1428	13	potatoes	potato	NNS
6745	1428	14	and	and	CC
6745	1428	15	the	the	DT
6745	1428	16	salt	salt	NN
6745	1428	17	and	and	CC
6745	1428	18	pepper	pepper	NN
6745	1428	19	.	.	.
6745	1429	1	Cook	cook	VB
6745	1429	2	thirty	thirty	CD
6745	1429	3	minutes	minute	NNS
6745	1429	4	longer	long	RBR
6745	1429	5	.	.	.
6745	1430	1	When	when	WRB
6745	1430	2	there	there	EX
6745	1430	3	is	be	VBZ
6745	1430	4	no	no	DT
6745	1430	5	stock	stock	NN
6745	1430	6	,	,	,
6745	1430	7	take	take	VB
6745	1430	8	two	two	CD
6745	1430	9	pounds	pound	NNS
6745	1430	10	of	of	IN
6745	1430	11	beef	beef	NN
6745	1430	12	and	and	CC
6745	1430	13	two	two	CD
6745	1430	14	quarts	quart	NNS
6745	1430	15	of	of	IN
6745	1430	16	water	water	NN
6745	1430	17	.	.	.
6745	1431	1	Cook	Cook	NNP
6745	1431	2	beef	beef	NN
6745	1431	3	,	,	,
6745	1431	4	barley	barley	NN
6745	1431	5	and	and	CC
6745	1431	6	water	water	NN
6745	1431	7	two	two	CD
6745	1431	8	hours	hour	NNS
6745	1431	9	,	,	,
6745	1431	10	and	and	CC
6745	1431	11	add	add	VB
6745	1431	12	the	the	DT
6745	1431	13	vegetables	vegetable	NNS
6745	1431	14	as	as	IN
6745	1431	15	before	before	RB
6745	1431	16	.	.	.
6745	1432	1	The	the	DT
6745	1432	2	meat	meat	NN
6745	1432	3	can	can	MD
6745	1432	4	be	be	VB
6745	1432	5	served	serve	VBN
6745	1432	6	with	with	IN
6745	1432	7	the	the	DT
6745	1432	8	soup	soup	NN
6745	1432	9	or	or	CC
6745	1432	10	as	as	IN
6745	1432	11	a	a	DT
6745	1432	12	separate	separate	JJ
6745	1432	13	dish	dish	NN
6745	1432	14	.	.	.
6745	1433	1	Mulligatawny	Mulligatawny	NNP
6745	1433	2	Soup	Soup	NNP
6745	1433	3	.	.	.
6745	1434	1	One	one	CD
6745	1434	2	chicken	chicken	NN
6745	1434	3	or	or	CC
6745	1434	4	fowl	fowl	NN
6745	1434	5	weighing	weigh	VBG
6745	1434	6	three	three	CD
6745	1434	7	pounds	pound	NNS
6745	1434	8	,	,	,
6745	1434	9	three	three	CD
6745	1434	10	pounds	pound	NNS
6745	1434	11	of	of	IN
6745	1434	12	veal	veal	NN
6745	1434	13	,	,	,
6745	1434	14	two	two	CD
6745	1434	15	large	large	JJ
6745	1434	16	onions	onion	NNS
6745	1434	17	,	,	,
6745	1434	18	two	two	CD
6745	1434	19	large	large	JJ
6745	1434	20	slices	slice	NNS
6745	1434	21	of	of	IN
6745	1434	22	carrot	carrot	NNP
6745	1434	23	,	,	,
6745	1434	24	four	four	CD
6745	1434	25	stalks	stalk	NNS
6745	1434	26	of	of	IN
6745	1434	27	celery	celery	NN
6745	1434	28	,	,	,
6745	1434	29	three	three	CD
6745	1434	30	large	large	JJ
6745	1434	31	table	table	NN
6745	1434	32	-	-	HYPH
6745	1434	33	spoonfuls	spoonful	NNS
6745	1434	34	of	of	IN
6745	1434	35	butter	butter	NN
6745	1434	36	,	,	,
6745	1434	37	one	one	CD
6745	1434	38	table	table	NN
6745	1434	39	-	-	HYPH
6745	1434	40	spoonful	spoonful	JJ
6745	1434	41	of	of	IN
6745	1434	42	curry	curry	NN
6745	1434	43	powder	powder	NN
6745	1434	44	,	,	,
6745	1434	45	four	four	CD
6745	1434	46	of	of	IN
6745	1434	47	flour	flour	NN
6745	1434	48	,	,	,
6745	1434	49	salt	salt	NN
6745	1434	50	,	,	,
6745	1434	51	pepper	pepper	NN
6745	1434	52	,	,	,
6745	1434	53	five	five	CD
6745	1434	54	quarts	quart	NNS
6745	1434	55	of	of	IN
6745	1434	56	water	water	NN
6745	1434	57	.	.	.
6745	1435	1	Take	take	VB
6745	1435	2	two	two	CD
6745	1435	3	table-	table-	NN
6745	1435	4	spoonfuls	spoonful	NNS
6745	1435	5	of	of	IN
6745	1435	6	the	the	DT
6745	1435	7	fat	fat	NN
6745	1435	8	from	from	IN
6745	1435	9	the	the	DT
6745	1435	10	opening	opening	NN
6745	1435	11	in	in	IN
6745	1435	12	the	the	DT
6745	1435	13	chicken	chicken	NN
6745	1435	14	and	and	CC
6745	1435	15	put	put	VBD
6745	1435	16	in	in	IN
6745	1435	17	the	the	DT
6745	1435	18	soup	soup	NN
6745	1435	19	pot	pot	NN
6745	1435	20	As	as	RB
6745	1435	21	soon	soon	RB
6745	1435	22	as	as	IN
6745	1435	23	melted	melt	VBN
6745	1435	24	,	,	,
6745	1435	25	put	put	VBN
6745	1435	26	in	in	IN
6745	1435	27	the	the	DT
6745	1435	28	vegetables	vegetable	NNS
6745	1435	29	,	,	,
6745	1435	30	which	which	WDT
6745	1435	31	have	have	VBP
6745	1435	32	been	be	VBN
6745	1435	33	cut	cut	VBN
6745	1435	34	very	very	RB
6745	1435	35	fine	fine	JJ
6745	1435	36	.	.	.
6745	1436	1	Let	let	VB
6745	1436	2	all	all	DT
6745	1436	3	cook	cook	VB
6745	1436	4	together	together	RB
6745	1436	5	for	for	IN
6745	1436	6	twenty	twenty	CD
6745	1436	7	minutes	minute	NNS
6745	1436	8	,	,	,
6745	1436	9	stirring	stir	VBG
6745	1436	10	frequently	frequently	RB
6745	1436	11	,	,	,
6745	1436	12	that	that	IN
6745	1436	13	it	-PRON-	PRP
6745	1436	14	may	may	MD
6745	1436	15	not	not	RB
6745	1436	16	burn	burn	VB
6745	1436	17	;	;	:
6745	1436	18	then	then	RB
6745	1436	19	add	add	VB
6745	1436	20	the	the	DT
6745	1436	21	veal	veal	NN
6745	1436	22	,	,	,
6745	1436	23	cut	cut	VBN
6745	1436	24	into	into	IN
6745	1436	25	small	small	JJ
6745	1436	26	pieces	piece	NNS
6745	1436	27	.	.	.
6745	1437	1	Cook	Cook	NNP
6745	1437	2	fifteen	fifteen	CD
6745	1437	3	minutes	minute	NNS
6745	1437	4	longer	long	RBR
6745	1437	5	;	;	:
6745	1437	6	then	then	RB
6745	1437	7	add	add	VB
6745	1437	8	the	the	DT
6745	1437	9	whole	whole	JJ
6745	1437	10	chicken	chicken	NN
6745	1437	11	and	and	CC
6745	1437	12	the	the	DT
6745	1437	13	water	water	NN
6745	1437	14	.	.	.
6745	1438	1	Cover	cover	NN
6745	1438	2	,	,	,
6745	1438	3	and	and	CC
6745	1438	4	let	let	VB
6745	1438	5	it	-PRON-	PRP
6745	1438	6	come	come	VB
6745	1438	7	to	to	IN
6745	1438	8	a	a	DT
6745	1438	9	boil	boil	NN
6745	1438	10	.	.	.
6745	1439	1	Skim	Skim	NNP
6745	1439	2	,	,	,
6745	1439	3	and	and	CC
6745	1439	4	set	set	VBD
6745	1439	5	back	back	RP
6745	1439	6	where	where	WRB
6745	1439	7	it	-PRON-	PRP
6745	1439	8	will	will	MD
6745	1439	9	simmer	simmer	VB
6745	1439	10	for	for	IN
6745	1439	11	four	four	CD
6745	1439	12	hours	hour	NNS
6745	1439	13	(	(	-LRB-
6745	1439	14	in	in	IN
6745	1439	15	the	the	DT
6745	1439	16	mean	mean	JJ
6745	1439	17	time	time	NN
6745	1439	18	taking	take	VBG
6745	1439	19	out	out	RP
6745	1439	20	the	the	DT
6745	1439	21	chicken	chicken	NN
6745	1439	22	when	when	WRB
6745	1439	23	it	-PRON-	PRP
6745	1439	24	is	be	VBZ
6745	1439	25	tender	tender	JJ
6745	1439	26	)	)	-RRB-
6745	1439	27	.	.	.
6745	1440	1	Now	now	RB
6745	1440	2	put	put	VB
6745	1440	3	the	the	DT
6745	1440	4	butter	butter	NN
6745	1440	5	into	into	IN
6745	1440	6	a	a	DT
6745	1440	7	small	small	JJ
6745	1440	8	frying	frying	NN
6745	1440	9	-	-	HYPH
6745	1440	10	pan	pan	NN
6745	1440	11	,	,	,
6745	1440	12	and	and	CC
6745	1440	13	when	when	WRB
6745	1440	14	hot	hot	JJ
6745	1440	15	,	,	,
6745	1440	16	add	add	VB
6745	1440	17	the	the	DT
6745	1440	18	dry	dry	JJ
6745	1440	19	flour	flour	NN
6745	1440	20	.	.	.
6745	1441	1	Stir	stir	VB
6745	1441	2	until	until	IN
6745	1441	3	a	a	DT
6745	1441	4	rich	rich	JJ
6745	1441	5	brown	brown	NN
6745	1441	6	;	;	:
6745	1441	7	then	then	RB
6745	1441	8	take	take	VB
6745	1441	9	from	from	IN
6745	1441	10	the	the	DT
6745	1441	11	fire	fire	NN
6745	1441	12	and	and	CC
6745	1441	13	add	add	VB
6745	1441	14	the	the	DT
6745	1441	15	curry	curry	NN
6745	1441	16	powder	powder	NN
6745	1441	17	.	.	.
6745	1442	1	Stir	stir	VB
6745	1442	2	this	this	DT
6745	1442	3	mixture	mixture	NN
6745	1442	4	into	into	IN
6745	1442	5	the	the	DT
6745	1442	6	soup	soup	NN
6745	1442	7	,	,	,
6745	1442	8	and	and	CC
6745	1442	9	let	let	VB
6745	1442	10	it	-PRON-	PRP
6745	1442	11	cook	cook	VB
6745	1442	12	half	half	PDT
6745	1442	13	an	an	DT
6745	1442	14	hour	hour	NN
6745	1442	15	longer	long	RBR
6745	1442	16	;	;	:
6745	1442	17	then	then	RB
6745	1442	18	strain	strain	VB
6745	1442	19	through	through	IN
6745	1442	20	a	a	DT
6745	1442	21	sieve	sieve	NN
6745	1442	22	,	,	,
6745	1442	23	rinse	rinse	VB
6745	1442	24	out	out	RP
6745	1442	25	the	the	DT
6745	1442	26	soup	soup	NN
6745	1442	27	pot	pot	NN
6745	1442	28	and	and	CC
6745	1442	29	return	return	VB
6745	1442	30	the	the	DT
6745	1442	31	strained	strain	VBN
6745	1442	32	soup	soup	NN
6745	1442	33	to	to	IN
6745	1442	34	it	-PRON-	PRP
6745	1442	35	.	.	.
6745	1443	1	Add	add	VB
6745	1443	2	salt	salt	NN
6745	1443	3	and	and	CC
6745	1443	4	pepper	pepper	NN
6745	1443	5	and	and	CC
6745	1443	6	the	the	DT
6745	1443	7	chicken	chicken	NN
6745	1443	8	(	(	-LRB-
6745	1443	9	which	which	WDT
6745	1443	10	has	have	VBZ
6745	1443	11	been	be	VBN
6745	1443	12	freed	free	VBN
6745	1443	13	from	from	IN
6745	1443	14	the	the	DT
6745	1443	15	bones	bone	NNS
6745	1443	16	and	and	CC
6745	1443	17	skin	skin	NN
6745	1443	18	and	and	CC
6745	1443	19	cut	cut	VBD
6745	1443	20	into	into	IN
6745	1443	21	small	small	JJ
6745	1443	22	pieces	piece	NNS
6745	1443	23	)	)	-RRB-
6745	1443	24	;	;	:
6745	1443	25	simmer	simmer	NN
6745	1443	26	very	very	RB
6745	1443	27	gently	gently	RB
6745	1443	28	thirty	thirty	CD
6745	1443	29	minutes	minute	NNS
6745	1443	30	.	.	.
6745	1444	1	Skim	Skim	NNP
6745	1444	2	off	off	IN
6745	1444	3	any	any	DT
6745	1444	4	fat	fat	NN
6745	1444	5	that	that	WDT
6745	1444	6	may	may	MD
6745	1444	7	rise	rise	VB
6745	1444	8	to	to	IN
6745	1444	9	the	the	DT
6745	1444	10	top	top	NN
6745	1444	11	,	,	,
6745	1444	12	and	and	CC
6745	1444	13	serve	serve	VB
6745	1444	14	.	.	.
6745	1445	1	This	this	DT
6745	1445	2	soup	soup	NN
6745	1445	3	is	be	VBZ
6745	1445	4	served	serve	VBN
6745	1445	5	with	with	IN
6745	1445	6	plain	plain	JJ
6745	1445	7	boiled	boil	VBN
6745	1445	8	rice	rice	NN
6745	1445	9	in	in	IN
6745	1445	10	a	a	DT
6745	1445	11	separate	separate	JJ
6745	1445	12	dish	dish	NN
6745	1445	13	or	or	CC
6745	1445	14	with	with	IN
6745	1445	15	small	small	JJ
6745	1445	16	squares	square	NNS
6745	1445	17	of	of	IN
6745	1445	18	fried	fried	JJ
6745	1445	19	or	or	CC
6745	1445	20	toasted	toast	VBN
6745	1445	21	bread	bread	NN
6745	1445	22	.	.	.
6745	1446	1	The	the	DT
6745	1446	2	rice	rice	NN
6745	1446	3	can	can	MD
6745	1446	4	be	be	VB
6745	1446	5	served	serve	VBN
6745	1446	6	in	in	IN
6745	1446	7	the	the	DT
6745	1446	8	soup	soup	NN
6745	1446	9	if	if	IN
6745	1446	10	you	-PRON-	PRP
6745	1446	11	choose	choose	VBP
6745	1446	12	.	.	.
6745	1447	1	Mulligatawny	Mulligatawny	NNP
6745	1447	2	Soup	Soup	NNP
6745	1447	3	,	,	,
6745	1447	4	No	no	UH
6745	1447	5	.	.	.
6745	1448	1	2	2	LS
6745	1448	2	.	.	.
6745	1449	1	Chicken	Chicken	NNP
6745	1449	2	or	or	CC
6745	1449	3	turkey	turkey	NNP
6745	1449	4	left	leave	VBD
6745	1449	5	from	from	IN
6745	1449	6	a	a	DT
6745	1449	7	former	former	JJ
6745	1449	8	dinner	dinner	NN
6745	1449	9	,	,	,
6745	1449	10	bones	bone	NNS
6745	1449	11	and	and	CC
6745	1449	12	scraps	scrap	NNS
6745	1449	13	from	from	IN
6745	1449	14	roast	roast	NN
6745	1449	15	veal	veal	NN
6745	1449	16	,	,	,
6745	1449	17	lamb	lamb	NN
6745	1449	18	or	or	CC
6745	1449	19	mutton	mutton	NN
6745	1449	20	,	,	,
6745	1449	21	four	four	CD
6745	1449	22	quarts	quart	NNS
6745	1449	23	of	of	IN
6745	1449	24	water	water	NN
6745	1449	25	,	,	,
6745	1449	26	four	four	CD
6745	1449	27	stalks	stalk	NNS
6745	1449	28	of	of	IN
6745	1449	29	celery	celery	NN
6745	1449	30	,	,	,
6745	1449	31	four	four	CD
6745	1449	32	table	table	NN
6745	1449	33	-	-	HYPH
6745	1449	34	spoonfuls	spoonful	NNS
6745	1449	35	of	of	IN
6745	1449	36	butter	butter	NN
6745	1449	37	,	,	,
6745	1449	38	four	four	CD
6745	1449	39	of	of	IN
6745	1449	40	flour	flour	NN
6745	1449	41	,	,	,
6745	1449	42	one	one	CD
6745	1449	43	of	of	IN
6745	1449	44	curry	curry	NN
6745	1449	45	,	,	,
6745	1449	46	two	two	CD
6745	1449	47	onions	onion	NNS
6745	1449	48	,	,	,
6745	1449	49	two	two	CD
6745	1449	50	slices	slice	NNS
6745	1449	51	of	of	IN
6745	1449	52	carrot	carrot	NN
6745	1449	53	,	,	,
6745	1449	54	salt	salt	NN
6745	1449	55	,	,	,
6745	1449	56	pepper	pepper	NN
6745	1449	57	,	,	,
6745	1449	58	half	half	PDT
6745	1449	59	a	a	DT
6745	1449	60	small	small	JJ
6745	1449	61	cupful	cupful	NN
6745	1449	62	of	of	IN
6745	1449	63	barley	barley	NN
6745	1449	64	.	.	.
6745	1450	1	Put	put	VB
6745	1450	2	on	on	RP
6745	1450	3	the	the	DT
6745	1450	4	bones	bone	NNS
6745	1450	5	of	of	IN
6745	1450	6	the	the	DT
6745	1450	7	poultry	poultry	NN
6745	1450	8	and	and	CC
6745	1450	9	meat	meat	NN
6745	1450	10	with	with	IN
6745	1450	11	the	the	DT
6745	1450	12	water	water	NN
6745	1450	13	.	.	.
6745	1451	1	Have	have	VBP
6745	1451	2	the	the	DT
6745	1451	3	vegetables	vegetable	NNS
6745	1451	4	cut	cut	VB
6745	1451	5	very	very	RB
6745	1451	6	fine	fine	JJ
6745	1451	7	,	,	,
6745	1451	8	and	and	CC
6745	1451	9	cook	cook	VB
6745	1451	10	gently	gently	RB
6745	1451	11	twenty	twenty	CD
6745	1451	12	minutes	minute	NNS
6745	1451	13	in	in	IN
6745	1451	14	the	the	DT
6745	1451	15	butter	butter	NN
6745	1451	16	;	;	:
6745	1451	17	then	then	RB
6745	1451	18	skim	skim	VB
6745	1451	19	them	-PRON-	PRP
6745	1451	20	into	into	IN
6745	1451	21	the	the	DT
6745	1451	22	soup	soup	NN
6745	1451	23	pot	pot	NN
6745	1451	24	,	,	,
6745	1451	25	being	be	VBG
6745	1451	26	careful	careful	JJ
6745	1451	27	to	to	TO
6745	1451	28	press	press	VB
6745	1451	29	out	out	RP
6745	1451	30	all	all	PDT
6745	1451	31	the	the	DT
6745	1451	32	butter	butter	NN
6745	1451	33	.	.	.
6745	1452	1	Into	into	IN
6745	1452	2	the	the	DT
6745	1452	3	butter	butter	NN
6745	1452	4	remaining	remain	VBG
6745	1452	5	in	in	IN
6745	1452	6	the	the	DT
6745	1452	7	pan	pan	NN
6745	1452	8	put	put	VBD
6745	1452	9	the	the	DT
6745	1452	10	flour	flour	NN
6745	1452	11	,	,	,
6745	1452	12	and	and	CC
6745	1452	13	when	when	WRB
6745	1452	14	that	that	DT
6745	1452	15	is	be	VBZ
6745	1452	16	brown	brown	JJ
6745	1452	17	,	,	,
6745	1452	18	add	add	VB
6745	1452	19	the	the	DT
6745	1452	20	curry	curry	NN
6745	1452	21	powder	powder	NN
6745	1452	22	,	,	,
6745	1452	23	and	and	CC
6745	1452	24	stir	stir	VB
6745	1452	25	all	all	DT
6745	1452	26	into	into	IN
6745	1452	27	the	the	DT
6745	1452	28	soup	soup	NN
6745	1452	29	.	.	.
6745	1453	1	Cook	cook	VB
6745	1453	2	gently	gently	RB
6745	1453	3	four	four	CD
6745	1453	4	hours	hour	NNS
6745	1453	5	;	;	:
6745	1453	6	then	then	RB
6745	1453	7	season	season	VB
6745	1453	8	with	with	IN
6745	1453	9	salt	salt	NN
6745	1453	10	and	and	CC
6745	1453	11	pepper	pepper	NN
6745	1453	12	,	,	,
6745	1453	13	and	and	CC
6745	1453	14	strain	strain	VB
6745	1453	15	.	.	.
6745	1454	1	Return	return	VB
6745	1454	2	to	to	IN
6745	1454	3	the	the	DT
6745	1454	4	pot	pot	NN
6745	1454	5	and	and	CC
6745	1454	6	add	add	VB
6745	1454	7	bits	bit	NNS
6745	1454	8	of	of	IN
6745	1454	9	chicken	chicken	NN
6745	1454	10	or	or	CC
6745	1454	11	turkey	turkey	NNP
6745	1454	12	,	,	,
6745	1454	13	as	as	IN
6745	1454	14	the	the	DT
6745	1454	15	case	case	NN
6745	1454	16	may	may	MD
6745	1454	17	be	be	VB
6745	1454	18	,	,	,
6745	1454	19	and	and	CC
6745	1454	20	the	the	DT
6745	1454	21	barley	barley	NN
6745	1454	22	,	,	,
6745	1454	23	which	which	WDT
6745	1454	24	has	have	VBZ
6745	1454	25	been	be	VBN
6745	1454	26	simmering	simmer	VBG
6745	1454	27	two	two	CD
6745	1454	28	hours	hour	NNS
6745	1454	29	and	and	CC
6745	1454	30	a	a	DT
6745	1454	31	half	half	NN
6745	1454	32	in	in	IN
6745	1454	33	clear	clear	JJ
6745	1454	34	water	water	NN
6745	1454	35	to	to	TO
6745	1454	36	cover	cover	VB
6745	1454	37	.	.	.
6745	1455	1	Simmer	simmer	NN
6745	1455	2	half	half	PDT
6745	1455	3	an	an	DT
6745	1455	4	hour	hour	NN
6745	1455	5	and	and	CC
6745	1455	6	serve	serve	VB
6745	1455	7	.	.	.
6745	1456	1	Green	Green	NNP
6745	1456	2	Turtle	Turtle	NNP
6745	1456	3	Soup	Soup	NNP
6745	1456	4	.	.	.
6745	1457	1	One	one	PRP
6745	1457	2	can	can	MD
6745	1457	3	of	of	IN
6745	1457	4	green	green	JJ
6745	1457	5	turtle	turtle	NN
6745	1457	6	,	,	,
6745	1457	7	such	such	JJ
6745	1457	8	as	as	IN
6745	1457	9	is	be	VBZ
6745	1457	10	put	put	VBN
6745	1457	11	up	up	RP
6745	1457	12	by	by	IN
6745	1457	13	the	the	DT
6745	1457	14	"	"	``
6745	1457	15	Merriam	Merriam	NNP
6745	1457	16	Packing	Packing	NNP
6745	1457	17	Co.	Co.	NNP
6745	1457	18	"	"	``
6745	1457	19	Separate	separate	VB
6745	1457	20	the	the	DT
6745	1457	21	green	green	JJ
6745	1457	22	fat	fat	NN
6745	1457	23	from	from	IN
6745	1457	24	the	the	DT
6745	1457	25	other	other	JJ
6745	1457	26	contents	content	NNS
6745	1457	27	of	of	IN
6745	1457	28	the	the	DT
6745	1457	29	can	can	NN
6745	1457	30	,	,	,
6745	1457	31	cut	cut	VB
6745	1457	32	into	into	IN
6745	1457	33	dice	dice	NNS
6745	1457	34	and	and	CC
6745	1457	35	set	set	VBN
6745	1457	36	aside	aside	RB
6745	1457	37	.	.	.
6745	1458	1	Put	put	VB
6745	1458	2	one	one	CD
6745	1458	3	quart	quart	NN
6745	1458	4	of	of	IN
6745	1458	5	water	water	NN
6745	1458	6	with	with	IN
6745	1458	7	the	the	DT
6745	1458	8	remainder	remainder	NN
6745	1458	9	of	of	IN
6745	1458	10	the	the	DT
6745	1458	11	turtle	turtle	NN
6745	1458	12	;	;	:
6745	1458	13	add	add	VB
6745	1458	14	twelve	twelve	CD
6745	1458	15	pepper	pepper	NN
6745	1458	16	-	-	HYPH
6745	1458	17	corns	corn	NNS
6745	1458	18	,	,	,
6745	1458	19	six	six	CD
6745	1458	20	whole	whole	JJ
6745	1458	21	cloves	clove	NNS
6745	1458	22	,	,	,
6745	1458	23	two	two	CD
6745	1458	24	small	small	JJ
6745	1458	25	sprigs	sprig	NNS
6745	1458	26	each	each	DT
6745	1458	27	of	of	IN
6745	1458	28	parsley	parsley	NN
6745	1458	29	,	,	,
6745	1458	30	summer	summer	NN
6745	1458	31	savory	savory	NN
6745	1458	32	,	,	,
6745	1458	33	sweet	sweet	JJ
6745	1458	34	marjoram	marjoram	NNP
6745	1458	35	and	and	CC
6745	1458	36	thyme	thyme	NNS
6745	1458	37	,	,	,
6745	1458	38	two	two	CD
6745	1458	39	bay	bay	NN
6745	1458	40	leaves	leave	NNS
6745	1458	41	,	,	,
6745	1458	42	two	two	CD
6745	1458	43	leaves	leave	NNS
6745	1458	44	of	of	IN
6745	1458	45	sage	sage	NN
6745	1458	46	.	.	.
6745	1459	1	Have	have	VBP
6745	1459	2	the	the	DT
6745	1459	3	herbs	herb	NNS
6745	1459	4	tied	tie	VBN
6745	1459	5	together	together	RB
6745	1459	6	.	.	.
6745	1460	1	Put	put	VB
6745	1460	2	one	one	CD
6745	1460	3	large	large	JJ
6745	1460	4	onion	onion	NN
6745	1460	5	,	,	,
6745	1460	6	one	one	CD
6745	1460	7	slice	slice	NN
6745	1460	8	of	of	IN
6745	1460	9	carrot	carrot	NNP
6745	1460	10	,	,	,
6745	1460	11	one	one	CD
6745	1460	12	of	of	IN
6745	1460	13	turnip	turnip	NN
6745	1460	14	,	,	,
6745	1460	15	and	and	CC
6745	1460	16	a	a	DT
6745	1460	17	stalk	stalk	NN
6745	1460	18	of	of	IN
6745	1460	19	celery	celery	NN
6745	1460	20	,	,	,
6745	1460	21	cut	cut	VB
6745	1460	22	fine	fine	RB
6745	1460	23	,	,	,
6745	1460	24	into	into	IN
6745	1460	25	a	a	DT
6745	1460	26	pan	pan	NN
6745	1460	27	,	,	,
6745	1460	28	with	with	IN
6745	1460	29	two	two	CD
6745	1460	30	large	large	JJ
6745	1460	31	table	table	NN
6745	1460	32	-	-	HYPH
6745	1460	33	spoonfuls	spoonful	NNS
6745	1460	34	of	of	IN
6745	1460	35	butter	butter	NN
6745	1460	36	.	.	.
6745	1461	1	Fry	fry	CD
6745	1461	2	fifteen	fifteen	CD
6745	1461	3	minutes	minute	NNS
6745	1461	4	,	,	,
6745	1461	5	being	be	VBG
6745	1461	6	careful	careful	JJ
6745	1461	7	not	not	RB
6745	1461	8	to	to	TO
6745	1461	9	burn	burn	VB
6745	1461	10	.	.	.
6745	1462	1	Skim	Skim	NNP
6745	1462	2	carefully	carefully	RB
6745	1462	3	from	from	IN
6745	1462	4	the	the	DT
6745	1462	5	butter	butter	NN
6745	1462	6	and	and	CC
6745	1462	7	put	put	VBD
6745	1462	8	into	into	IN
6745	1462	9	the	the	DT
6745	1462	10	soup	soup	NN
6745	1462	11	.	.	.
6745	1463	1	Now	now	RB
6745	1463	2	,	,	,
6745	1463	3	into	into	IN
6745	1463	4	the	the	DT
6745	1463	5	butter	butter	NN
6745	1463	6	in	in	IN
6745	1463	7	which	which	WDT
6745	1463	8	the	the	DT
6745	1463	9	vegetables	vegetable	NNS
6745	1463	10	were	be	VBD
6745	1463	11	fried	fry	VBN
6745	1463	12	,	,	,
6745	1463	13	put	put	VB
6745	1463	14	two	two	CD
6745	1463	15	table	table	NN
6745	1463	16	-	-	HYPH
6745	1463	17	spoonfuls	spoonful	NNS
6745	1463	18	of	of	IN
6745	1463	19	dry	dry	JJ
6745	1463	20	flour	flour	NN
6745	1463	21	,	,	,
6745	1463	22	and	and	CC
6745	1463	23	cook	cook	NN
6745	1463	24	until	until	IN
6745	1463	25	brown	brown	NNP
6745	1463	26	.	.	.
6745	1464	1	Stir	stir	VB
6745	1464	2	into	into	IN
6745	1464	3	the	the	DT
6745	1464	4	soup	soup	NN
6745	1464	5	;	;	:
6745	1464	6	season	season	NN
6745	1464	7	with	with	IN
6745	1464	8	salt	salt	NN
6745	1464	9	and	and	CC
6745	1464	10	pepper	pepper	NN
6745	1464	11	and	and	CC
6745	1464	12	let	let	VB
6745	1464	13	simmer	simmer	NN
6745	1464	14	very	very	RB
6745	1464	15	gently	gently	RB
6745	1464	16	one	one	CD
6745	1464	17	hour	hour	NN
6745	1464	18	.	.	.
6745	1465	1	Strain	Strain	NNP
6745	1465	2	,	,	,
6745	1465	3	skim	skim	VB
6745	1465	4	off	off	RP
6745	1465	5	all	all	PDT
6745	1465	6	the	the	DT
6745	1465	7	fat	fat	NN
6745	1465	8	and	and	CC
6745	1465	9	serve	serve	VB
6745	1465	10	with	with	IN
6745	1465	11	thin	thin	JJ
6745	1465	12	slices	slice	NNS
6745	1465	13	of	of	IN
6745	1465	14	lemon	lemon	NN
6745	1465	15	,	,	,
6745	1465	16	egg	egg	NN
6745	1465	17	or	or	CC
6745	1465	18	force	force	NN
6745	1465	19	-	-	HYPH
6745	1465	20	meat	meat	NN
6745	1465	21	balls	ball	NNS
6745	1465	22	,	,	,
6745	1465	23	and	and	CC
6745	1465	24	the	the	DT
6745	1465	25	green	green	JJ
6745	1465	26	fat	fat	NN
6745	1465	27	.	.	.
6745	1466	1	The	the	DT
6745	1466	2	lemon	lemon	NN
6745	1466	3	should	should	MD
6745	1466	4	have	have	VB
6745	1466	5	a	a	DT
6745	1466	6	very	very	RB
6745	1466	7	thin	thin	JJ
6745	1466	8	rind	rind	NN
6745	1466	9	;	;	:
6745	1466	10	should	should	MD
6745	1466	11	be	be	VB
6745	1466	12	put	put	VBN
6745	1466	13	into	into	IN
6745	1466	14	the	the	DT
6745	1466	15	tureen	tureen	NN
6745	1466	16	and	and	CC
6745	1466	17	the	the	DT
6745	1466	18	soup	soup	NN
6745	1466	19	poured	pour	VBD
6745	1466	20	over	over	IN
6745	1466	21	it	-PRON-	PRP
6745	1466	22	Cooking	cook	VBG
6745	1466	23	the	the	DT
6745	1466	24	lemon	lemon	NN
6745	1466	25	in	in	IN
6745	1466	26	this	this	DT
6745	1466	27	or	or	CC
6745	1466	28	any	any	DT
6745	1466	29	other	other	JJ
6745	1466	30	soup	soup	NN
6745	1466	31	often	often	RB
6745	1466	32	gives	give	VBZ
6745	1466	33	it	-PRON-	PRP
6745	1466	34	a	a	DT
6745	1466	35	bitter	bitter	JJ
6745	1466	36	taste	taste	NN
6745	1466	37	.	.	.
6745	1467	1	If	if	IN
6745	1467	2	the	the	DT
6745	1467	3	soup	soup	NN
6745	1467	4	is	be	VBZ
6745	1467	5	wished	wish	VBN
6745	1467	6	quite	quite	RB
6745	1467	7	thick	thick	JJ
6745	1467	8	,	,	,
6745	1467	9	add	add	VBP
6745	1467	10	a	a	DT
6745	1467	11	table	table	NN
6745	1467	12	-	-	HYPH
6745	1467	13	spoonful	spoonful	JJ
6745	1467	14	of	of	IN
6745	1467	15	butter	butter	NN
6745	1467	16	to	to	IN
6745	1467	17	that	that	DT
6745	1467	18	in	in	IN
6745	1467	19	which	which	WDT
6745	1467	20	the	the	DT
6745	1467	21	vegetables	vegetable	NNS
6745	1467	22	were	be	VBD
6745	1467	23	cooked	cook	VBN
6745	1467	24	,	,	,
6745	1467	25	and	and	CC
6745	1467	26	use	use	VB
6745	1467	27	three	three	CD
6745	1467	28	table	table	NN
6745	1467	29	-	-	HYPH
6745	1467	30	spoonfuls	spoonful	NNS
6745	1467	31	of	of	IN
6745	1467	32	flour	flour	NN
6745	1467	33	instead	instead	RB
6745	1467	34	of	of	IN
6745	1467	35	two	two	CD
6745	1467	36	.	.	.
6745	1468	1	Many	many	JJ
6745	1468	2	people	people	NNS
6745	1468	3	use	use	VBP
6745	1468	4	wine	wine	NN
6745	1468	5	in	in	IN
6745	1468	6	this	this	DT
6745	1468	7	soup	soup	NN
6745	1468	8	,	,	,
6745	1468	9	but	but	CC
6745	1468	10	it	-PRON-	PRP
6745	1468	11	is	be	VBZ
6745	1468	12	delicious	delicious	JJ
6745	1468	13	without	without	IN
6745	1468	14	.	.	.
6745	1469	1	In	in	IN
6745	1469	2	case	case	NN
6745	1469	3	you	-PRON-	PRP
6745	1469	4	do	do	VBP
6745	1469	5	use	use	VB
6745	1469	6	wine	wine	NN
6745	1469	7	there	there	EX
6745	1469	8	should	should	MD
6745	1469	9	not	not	RB
6745	1469	10	be	be	VB
6745	1469	11	more	more	JJR
6745	1469	12	than	than	IN
6745	1469	13	four	four	CD
6745	1469	14	table	table	NN
6745	1469	15	-	-	HYPH
6745	1469	16	spoonfuls	spoonful	NNS
6745	1469	17	to	to	IN
6745	1469	18	this	this	DT
6745	1469	19	quantity	quantity	NN
6745	1469	20	.	.	.
6745	1470	1	If	if	IN
6745	1470	2	you	-PRON-	PRP
6745	1470	3	desire	desire	VBP
6745	1470	4	the	the	DT
6745	1470	5	soup	soup	NN
6745	1470	6	extremely	extremely	RB
6745	1470	7	rich	rich	JJ
6745	1470	8	,	,	,
6745	1470	9	use	use	VB
6745	1470	10	a	a	DT
6745	1470	11	quart	quart	NN
6745	1470	12	of	of	IN
6745	1470	13	rich	rich	JJ
6745	1470	14	soup	soup	NN
6745	1470	15	stock	stock	NN
6745	1470	16	.	.	.
6745	1471	1	The	the	DT
6745	1471	2	green	green	JJ
6745	1471	3	turtles	turtle	NNS
6745	1471	4	are	be	VBP
6745	1471	5	so	so	RB
6745	1471	6	very	very	RB
6745	1471	7	large	large	JJ
6745	1471	8	that	that	IN
6745	1471	9	it	-PRON-	PRP
6745	1471	10	is	be	VBZ
6745	1471	11	only	only	RB
6745	1471	12	in	in	IN
6745	1471	13	great	great	JJ
6745	1471	14	establishments	establishment	NNS
6745	1471	15	that	that	IN
6745	1471	16	they	-PRON-	PRP
6745	1471	17	are	be	VBP
6745	1471	18	available	available	JJ
6745	1471	19	,	,	,
6745	1471	20	and	and	CC
6745	1471	21	for	for	IN
6745	1471	22	this	this	DT
6745	1471	23	reason	reason	NN
6745	1471	24	a	a	DT
6745	1471	25	rule	rule	NN
6745	1471	26	for	for	IN
6745	1471	27	preparing	prepare	VBG
6745	1471	28	the	the	DT
6745	1471	29	live	live	JJ
6745	1471	30	turtle	turtle	NN
6745	1471	31	is	be	VBZ
6745	1471	32	not	not	RB
6745	1471	33	given	give	VBN
6745	1471	34	.	.	.
6745	1472	1	Few	few	JJ
6745	1472	2	housekeepers	housekeeper	NNS
6745	1472	3	would	would	MD
6745	1472	4	ever	ever	RB
6745	1472	5	see	see	VB
6745	1472	6	one	one	CD
6745	1472	7	.	.	.
6745	1473	1	The	the	DT
6745	1473	2	cans	can	NNS
6745	1473	3	contain	contain	VBP
6745	1473	4	not	not	RB
6745	1473	5	what	what	WP
6745	1473	6	is	be	VBZ
6745	1473	7	commonly	commonly	RB
6745	1473	8	called	call	VBN
6745	1473	9	turtle	turtle	NN
6745	1473	10	soup	soup	NN
6745	1473	11	,	,	,
6745	1473	12	but	but	CC
6745	1473	13	the	the	DT
6745	1473	14	meat	meat	NN
6745	1473	15	of	of	IN
6745	1473	16	the	the	DT
6745	1473	17	turtle	turtle	NN
6745	1473	18	,	,	,
6745	1473	19	boiled	boil	VBN
6745	1473	20	,	,	,
6745	1473	21	and	and	CC
6745	1473	22	the	the	DT
6745	1473	23	proper	proper	JJ
6745	1473	24	proportions	proportion	NNS
6745	1473	25	of	of	IN
6745	1473	26	lean	lean	JJ
6745	1473	27	meat	meat	NN
6745	1473	28	,	,	,
6745	1473	29	yellow	yellow	NN
6745	1473	30	and	and	CC
6745	1473	31	green	green	JJ
6745	1473	32	fat	fat	NN
6745	1473	33	put	put	NN
6745	1473	34	together	together	RB
6745	1473	35	.	.	.
6745	1474	1	They	-PRON-	PRP
6745	1474	2	cost	cost	VBP
6745	1474	3	fifty	fifty	CD
6745	1474	4	cents	cent	NNS
6745	1474	5	each	each	DT
6745	1474	6	,	,	,
6745	1474	7	and	and	CC
6745	1474	8	a	a	DT
6745	1474	9	single	single	JJ
6745	1474	10	can	can	MD
6745	1474	11	will	will	MD
6745	1474	12	make	make	VB
6745	1474	13	soup	soup	NN
6745	1474	14	enough	enough	JJ
6745	1474	15	for	for	IN
6745	1474	16	six	six	CD
6745	1474	17	persons	person	NNS
6745	1474	18	.	.	.
6745	1475	1	Black	Black	NNP
6745	1475	2	Bean	Bean	NNP
6745	1475	3	Soup	Soup	NNP
6745	1475	4	.	.	.
6745	1476	1	A	a	DT
6745	1476	2	pint	pint	NN
6745	1476	3	of	of	IN
6745	1476	4	black	black	JJ
6745	1476	5	beans	bean	NNS
6745	1476	6	,	,	,
6745	1476	7	soaked	soak	VBN
6745	1476	8	over	over	IN
6745	1476	9	night	night	NN
6745	1476	10	in	in	IN
6745	1476	11	three	three	CD
6745	1476	12	quarts	quart	NNS
6745	1476	13	of	of	IN
6745	1476	14	water	water	NN
6745	1476	15	.	.	.
6745	1477	1	In	in	IN
6745	1477	2	the	the	DT
6745	1477	3	morning	morning	NN
6745	1477	4	pour	pour	NN
6745	1477	5	off	off	IN
6745	1477	6	this	this	DT
6745	1477	7	water	water	NN
6745	1477	8	,	,	,
6745	1477	9	and	and	CC
6745	1477	10	add	add	VB
6745	1477	11	three	three	CD
6745	1477	12	quarts	quart	NNS
6745	1477	13	of	of	IN
6745	1477	14	fresh	fresh	JJ
6745	1477	15	.	.	.
6745	1478	1	Boil	Boil	NNP
6745	1478	2	gently	gently	RB
6745	1478	3	six	six	CD
6745	1478	4	hours	hour	NNS
6745	1478	5	.	.	.
6745	1479	1	When	when	WRB
6745	1479	2	done	do	VBN
6745	1479	3	,	,	,
6745	1479	4	there	there	EX
6745	1479	5	should	should	MD
6745	1479	6	be	be	VB
6745	1479	7	one	one	CD
6745	1479	8	quart	quart	NN
6745	1479	9	.	.	.
6745	1480	1	Add	add	VB
6745	1480	2	a	a	DT
6745	1480	3	quart	quart	NN
6745	1480	4	of	of	IN
6745	1480	5	stock	stock	NN
6745	1480	6	,	,	,
6745	1480	7	six	six	CD
6745	1480	8	whole	whole	JJ
6745	1480	9	cloves	clove	NNS
6745	1480	10	,	,	,
6745	1480	11	six	six	CD
6745	1480	12	whole	whole	JJ
6745	1480	13	allspice	allspice	NN
6745	1480	14	,	,	,
6745	1480	15	a	a	DT
6745	1480	16	small	small	JJ
6745	1480	17	piece	piece	NN
6745	1480	18	of	of	IN
6745	1480	19	mace	mace	NN
6745	1480	20	,	,	,
6745	1480	21	a	a	DT
6745	1480	22	small	small	JJ
6745	1480	23	piece	piece	NN
6745	1480	24	of	of	IN
6745	1480	25	cinnamon	cinnamon	NN
6745	1480	26	,	,	,
6745	1480	27	stalk	stalk	NN
6745	1480	28	of	of	IN
6745	1480	29	celery	celery	NN
6745	1480	30	,	,	,
6745	1480	31	a	a	DT
6745	1480	32	bouquet	bouquet	NN
6745	1480	33	of	of	IN
6745	1480	34	sweet	sweet	JJ
6745	1480	35	herbs	herb	NNS
6745	1480	36	,	,	,
6745	1480	37	also	also	RB
6745	1480	38	one	one	CD
6745	1480	39	good	good	JJ
6745	1480	40	-	-	HYPH
6745	1480	41	sized	sized	JJ
6745	1480	42	onion	onion	NN
6745	1480	43	and	and	CC
6745	1480	44	one	one	CD
6745	1480	45	small	small	JJ
6745	1480	46	slice	slice	NN
6745	1480	47	each	each	DT
6745	1480	48	of	of	IN
6745	1480	49	turnip	turnip	NNP
6745	1480	50	and	and	CC
6745	1480	51	carrot	carrot	NN
6745	1480	52	,	,	,
6745	1480	53	all	all	DT
6745	1480	54	cut	cut	VBD
6745	1480	55	fine	fine	JJ
6745	1480	56	and	and	CC
6745	1480	57	fried	fry	VBN
6745	1480	58	in	in	IN
6745	1480	59	three	three	CD
6745	1480	60	table	table	NN
6745	1480	61	-	-	HYPH
6745	1480	62	spoonfuls	spoonful	NNS
6745	1480	63	of	of	IN
6745	1480	64	butter	butter	NN
6745	1480	65	.	.	.
6745	1481	1	Into	into	IN
6745	1481	2	the	the	DT
6745	1481	3	butter	butter	NN
6745	1481	4	remaining	remain	VBG
6745	1481	5	in	in	IN
6745	1481	6	the	the	DT
6745	1481	7	pan	pan	NN
6745	1481	8	put	put	VBD
6745	1481	9	a	a	DT
6745	1481	10	spoonful	spoonful	NN
6745	1481	11	of	of	IN
6745	1481	12	flour	flour	NN
6745	1481	13	,	,	,
6745	1481	14	and	and	CC
6745	1481	15	cook	cook	VB
6745	1481	16	until	until	IN
6745	1481	17	brown	brown	NNP
6745	1481	18	.	.	.
6745	1482	1	Add	add	VB
6745	1482	2	to	to	TO
6745	1482	3	soup	soup	VB
6745	1482	4	,	,	,
6745	1482	5	and	and	CC
6745	1482	6	simmer	simmer	VB
6745	1482	7	all	all	RB
6745	1482	8	together	together	RB
6745	1482	9	one	one	CD
6745	1482	10	hour	hour	NN
6745	1482	11	.	.	.
6745	1483	1	Season	season	NN
6745	1483	2	with	with	IN
6745	1483	3	salt	salt	NN
6745	1483	4	and	and	CC
6745	1483	5	pepper	pepper	NN
6745	1483	6	,	,	,
6745	1483	7	and	and	CC
6745	1483	8	rub	rub	VB
6745	1483	9	through	through	RP
6745	1483	10	a	a	DT
6745	1483	11	fine	fine	JJ
6745	1483	12	sieve	sieve	NN
6745	1483	13	.	.	.
6745	1484	1	Serve	serve	VB
6745	1484	2	with	with	IN
6745	1484	3	slices	slice	NNS
6745	1484	4	of	of	IN
6745	1484	5	lemon	lemon	NN
6745	1484	6	and	and	CC
6745	1484	7	egg	egg	NN
6745	1484	8	balls	ball	NNS
6745	1484	9	,	,	,
6745	1484	10	the	the	DT
6745	1484	11	lemon	lemon	NN
6745	1484	12	to	to	TO
6745	1484	13	be	be	VB
6745	1484	14	put	put	VBN
6745	1484	15	in	in	IN
6745	1484	16	the	the	DT
6745	1484	17	tureen	tureen	NN
6745	1484	18	with	with	IN
6745	1484	19	the	the	DT
6745	1484	20	soup	soup	NN
6745	1484	21	.	.	.
6745	1485	1	Scotch	Scotch	NNP
6745	1485	2	Broth	Broth	NNP
6745	1485	3	.	.	.
6745	1486	1	Two	two	CD
6745	1486	2	pounds	pound	NNS
6745	1486	3	of	of	IN
6745	1486	4	the	the	DT
6745	1486	5	scraggy	scraggy	JJ
6745	1486	6	part	part	NN
6745	1486	7	of	of	IN
6745	1486	8	a	a	DT
6745	1486	9	neck	neck	NN
6745	1486	10	of	of	IN
6745	1486	11	mutton	mutton	NN
6745	1486	12	.	.	.
6745	1487	1	Cut	cut	VB
6745	1487	2	the	the	DT
6745	1487	3	meat	meat	NN
6745	1487	4	from	from	IN
6745	1487	5	the	the	DT
6745	1487	6	bones	bone	NNS
6745	1487	7	,	,	,
6745	1487	8	and	and	CC
6745	1487	9	cut	cut	VBD
6745	1487	10	off	off	RP
6745	1487	11	all	all	PDT
6745	1487	12	the	the	DT
6745	1487	13	fat	fat	NN
6745	1487	14	.	.	.
6745	1488	1	Then	then	RB
6745	1488	2	cut	cut	VB
6745	1488	3	meat	meat	NN
6745	1488	4	into	into	IN
6745	1488	5	small	small	JJ
6745	1488	6	pieces	piece	NNS
6745	1488	7	and	and	CC
6745	1488	8	put	put	VBN
6745	1488	9	into	into	IN
6745	1488	10	soup	soup	NN
6745	1488	11	pot	pot	NN
6745	1488	12	with	with	IN
6745	1488	13	one	one	CD
6745	1488	14	large	large	JJ
6745	1488	15	slice	slice	NN
6745	1488	16	of	of	IN
6745	1488	17	turnip	turnip	NN
6745	1488	18	,	,	,
6745	1488	19	two	two	CD
6745	1488	20	of	of	IN
6745	1488	21	carrot	carrot	NNP
6745	1488	22	,	,	,
6745	1488	23	one	one	CD
6745	1488	24	onion	onion	NN
6745	1488	25	and	and	CC
6745	1488	26	a	a	DT
6745	1488	27	stalk	stalk	NN
6745	1488	28	of	of	IN
6745	1488	29	celery	celery	NN
6745	1488	30	,	,	,
6745	1488	31	all	all	DT
6745	1488	32	cut	cut	VBN
6745	1488	33	fine	fine	JJ
6745	1488	34	,	,	,
6745	1488	35	half	half	PDT
6745	1488	36	a	a	DT
6745	1488	37	cup	cup	NN
6745	1488	38	of	of	IN
6745	1488	39	barley	barley	NN
6745	1488	40	and	and	CC
6745	1488	41	three	three	CD
6745	1488	42	pints	pint	NNS
6745	1488	43	of	of	IN
6745	1488	44	cold	cold	JJ
6745	1488	45	water	water	NN
6745	1488	46	.	.	.
6745	1489	1	Simmer	simmer	NN
6745	1489	2	gently	gently	RB
6745	1489	3	two	two	CD
6745	1489	4	hours	hour	NNS
6745	1489	5	.	.	.
6745	1490	1	On	on	IN
6745	1490	2	to	to	IN
6745	1490	3	the	the	DT
6745	1490	4	bones	bone	NNS
6745	1490	5	put	put	VBD
6745	1490	6	one	one	CD
6745	1490	7	pint	pint	NN
6745	1490	8	of	of	IN
6745	1490	9	water	water	NN
6745	1490	10	;	;	:
6745	1490	11	simmer	simmer	NN
6745	1490	12	two	two	CD
6745	1490	13	hours	hour	NNS
6745	1490	14	,	,	,
6745	1490	15	and	and	CC
6745	1490	16	strain	strain	VB
6745	1490	17	upon	upon	IN
6745	1490	18	the	the	DT
6745	1490	19	soup	soup	NN
6745	1490	20	.	.	.
6745	1491	1	Cook	cook	VB
6745	1491	2	a	a	DT
6745	1491	3	table	table	NN
6745	1491	4	-	-	HYPH
6745	1491	5	spoonful	spoonful	JJ
6745	1491	6	of	of	IN
6745	1491	7	flour	flour	NN
6745	1491	8	and	and	CC
6745	1491	9	one	one	CD
6745	1491	10	of	of	IN
6745	1491	11	butter	butter	NN
6745	1491	12	together	together	RB
6745	1491	13	until	until	IN
6745	1491	14	perfectly	perfectly	RB
6745	1491	15	smooth	smooth	JJ
6745	1491	16	;	;	:
6745	1491	17	stir	stir	VB
6745	1491	18	into	into	IN
6745	1491	19	soup	soup	NN
6745	1491	20	,	,	,
6745	1491	21	and	and	CC
6745	1491	22	add	add	VB
6745	1491	23	a	a	DT
6745	1491	24	teaspoonful	teaspoonful	NN
6745	1491	25	of	of	IN
6745	1491	26	chopped	chop	VBN
6745	1491	27	parsley	parsley	NN
6745	1491	28	.	.	.
6745	1492	1	Season	season	NN
6745	1492	2	with	with	IN
6745	1492	3	salt	salt	NN
6745	1492	4	and	and	CC
6745	1492	5	pepper	pepper	NN
6745	1492	6	.	.	.
6745	1493	1	Meg	Meg	NNP
6745	1493	2	Merrilies	Merrilies	NNP
6745	1493	3	'	'	POS
6745	1493	4	Soup	soup	NN
6745	1493	5	.	.	.
6745	1494	1	One	one	CD
6745	1494	2	hare	hare	NN
6745	1494	3	,	,	,
6745	1494	4	one	one	CD
6745	1494	5	grouse	grouse	NN
6745	1494	6	,	,	,
6745	1494	7	four	four	CD
6745	1494	8	onions	onion	NNS
6745	1494	9	,	,	,
6745	1494	10	one	one	CD
6745	1494	11	small	small	JJ
6745	1494	12	carrot	carrot	NN
6745	1494	13	,	,	,
6745	1494	14	four	four	CD
6745	1494	15	slices	slice	NNS
6745	1494	16	of	of	IN
6745	1494	17	turnip	turnip	NN
6745	1494	18	,	,	,
6745	1494	19	a	a	DT
6745	1494	20	bouquet	bouquet	NN
6745	1494	21	of	of	IN
6745	1494	22	sweet	sweet	JJ
6745	1494	23	herbs	herb	NNS
6745	1494	24	,	,	,
6745	1494	25	three	three	CD
6745	1494	26	table	table	NN
6745	1494	27	-	-	HYPH
6745	1494	28	spoonfuls	spoonful	NNS
6745	1494	29	of	of	IN
6745	1494	30	rice	rice	NN
6745	1494	31	flour	flour	NN
6745	1494	32	,	,	,
6745	1494	33	four	four	CD
6745	1494	34	table	table	NN
6745	1494	35	-	-	HYPH
6745	1494	36	spoonfuls	spoonful	NNS
6745	1494	37	of	of	IN
6745	1494	38	butter	butter	NN
6745	1494	39	,	,	,
6745	1494	40	half	half	PDT
6745	1494	41	a	a	DT
6745	1494	42	cupful	cupful	NN
6745	1494	43	of	of	IN
6745	1494	44	stale	stale	JJ
6745	1494	45	bread	bread	NN
6745	1494	46	,	,	,
6745	1494	47	half	half	PDT
6745	1494	48	a	a	DT
6745	1494	49	cupful	cupful	NN
6745	1494	50	of	of	IN
6745	1494	51	milk	milk	NN
6745	1494	52	,	,	,
6745	1494	53	one	one	CD
6745	1494	54	egg	egg	NN
6745	1494	55	,	,	,
6745	1494	56	six	six	CD
6745	1494	57	quarts	quart	NNS
6745	1494	58	of	of	IN
6745	1494	59	water	water	NN
6745	1494	60	.	.	.
6745	1495	1	Wash	wash	VB
6745	1495	2	the	the	DT
6745	1495	3	grouse	grouse	NN
6745	1495	4	and	and	CC
6745	1495	5	hare	hare	VB
6745	1495	6	and	and	CC
6745	1495	7	put	put	VB
6745	1495	8	to	to	TO
6745	1495	9	boil	boil	NN
6745	1495	10	in	in	IN
6745	1495	11	the	the	DT
6745	1495	12	six	six	CD
6745	1495	13	quarts	quart	NNS
6745	1495	14	of	of	IN
6745	1495	15	cold	cold	JJ
6745	1495	16	water	water	NN
6745	1495	17	.	.	.
6745	1496	1	When	when	WRB
6745	1496	2	this	this	DT
6745	1496	3	comes	come	VBZ
6745	1496	4	to	to	IN
6745	1496	5	a	a	DT
6745	1496	6	boil	boil	NN
6745	1496	7	,	,	,
6745	1496	8	skim	skim	NN
6745	1496	9	,	,	,
6745	1496	10	and	and	CC
6745	1496	11	set	set	VBD
6745	1496	12	back	back	RP
6745	1496	13	where	where	WRB
6745	1496	14	it	-PRON-	PRP
6745	1496	15	will	will	MD
6745	1496	16	simmer	simmer	VB
6745	1496	17	for	for	IN
6745	1496	18	one	one	CD
6745	1496	19	hour	hour	NN
6745	1496	20	.	.	.
6745	1497	1	Then	then	RB
6745	1497	2	take	take	VB
6745	1497	3	out	out	RP
6745	1497	4	the	the	DT
6745	1497	5	hare	hare	NN
6745	1497	6	and	and	CC
6745	1497	7	grouse	grouse	NN
6745	1497	8	and	and	CC
6745	1497	9	cut	cut	VBD
6745	1497	10	all	all	PDT
6745	1497	11	the	the	DT
6745	1497	12	meat	meat	NN
6745	1497	13	from	from	IN
6745	1497	14	the	the	DT
6745	1497	15	bones	bone	NNS
6745	1497	16	.	.	.
6745	1498	1	Return	return	VB
6745	1498	2	the	the	DT
6745	1498	3	bones	bone	NNS
6745	1498	4	to	to	IN
6745	1498	5	the	the	DT
6745	1498	6	soup	soup	NN
6745	1498	7	and	and	CC
6745	1498	8	simmer	simmer	NN
6745	1498	9	two	two	CD
6745	1498	10	hours	hour	NNS
6745	1498	11	longer	long	RBR
6745	1498	12	.	.	.
6745	1499	1	Cut	cut	VB
6745	1499	2	the	the	DT
6745	1499	3	meat	meat	NN
6745	1499	4	into	into	IN
6745	1499	5	handsome	handsome	JJ
6745	1499	6	pieces	piece	NNS
6745	1499	7	,	,	,
6745	1499	8	roll	roll	NN
6745	1499	9	in	in	IN
6745	1499	10	flour	flour	NN
6745	1499	11	,	,	,
6745	1499	12	and	and	CC
6745	1499	13	fry	fry	VB
6745	1499	14	in	in	IN
6745	1499	15	the	the	DT
6745	1499	16	butter	butter	NN
6745	1499	17	till	till	IN
6745	1499	18	a	a	DT
6745	1499	19	rich	rich	JJ
6745	1499	20	brown	brown	NN
6745	1499	21	.	.	.
6745	1500	1	Set	Set	VBN
6745	1500	2	aside	aside	RB
6745	1500	3	for	for	IN
6745	1500	4	the	the	DT
6745	1500	5	present	present	NN
6745	1500	6	.	.	.
6745	1501	1	Slice	slice	VB
6745	1501	2	the	the	DT
6745	1501	3	onions	onion	NNS
6745	1501	4	,	,	,
6745	1501	5	and	and	CC
6745	1501	6	fry	fry	VB
6745	1501	7	in	in	IN
6745	1501	8	the	the	DT
6745	1501	9	butter	butter	NN
6745	1501	10	in	in	IN
6745	1501	11	which	which	WDT
6745	1501	12	the	the	DT
6745	1501	13	meat	meat	NN
6745	1501	14	was	be	VBD
6745	1501	15	fried	fry	VBN
6745	1501	16	;	;	:
6745	1501	17	when	when	WRB
6745	1501	18	brown	brown	NNP
6745	1501	19	,	,	,
6745	1501	20	add	add	VB
6745	1501	21	to	to	IN
6745	1501	22	the	the	DT
6745	1501	23	soup	soup	NN
6745	1501	24	.	.	.
6745	1502	1	Make	make	VB
6745	1502	2	force	force	NN
6745	1502	3	-	-	HYPH
6745	1502	4	meat	meat	NN
6745	1502	5	balls	ball	NNS
6745	1502	6	of	of	IN
6745	1502	7	the	the	DT
6745	1502	8	livers	liver	NNS
6745	1502	9	of	of	IN
6745	1502	10	the	the	DT
6745	1502	11	hare	hare	NN
6745	1502	12	and	and	CC
6745	1502	13	grouse	grouse	NN
6745	1502	14	(	(	-LRB-
6745	1502	15	which	which	WDT
6745	1502	16	have	have	VBP
6745	1502	17	been	be	VBN
6745	1502	18	boiled	boil	VBN
6745	1502	19	one	one	CD
6745	1502	20	hour	hour	NN
6745	1502	21	in	in	IN
6745	1502	22	the	the	DT
6745	1502	23	stock	stock	NN
6745	1502	24	)	)	-RRB-
6745	1502	25	,	,	,
6745	1502	26	the	the	DT
6745	1502	27	egg	egg	NN
6745	1502	28	,	,	,
6745	1502	29	bread	bread	NN
6745	1502	30	and	and	CC
6745	1502	31	milk	milk	NN
6745	1502	32	.	.	.
6745	1503	1	Boil	Boil	NNP
6745	1503	2	the	the	DT
6745	1503	3	bread	bread	NN
6745	1503	4	and	and	CC
6745	1503	5	milk	milk	NN
6745	1503	6	together	together	RB
6745	1503	7	until	until	IN
6745	1503	8	a	a	DT
6745	1503	9	smooth	smooth	JJ
6745	1503	10	paste	paste	NN
6745	1503	11	.	.	.
6745	1504	1	Mash	mash	VB
6745	1504	2	the	the	DT
6745	1504	3	livers	liver	NNS
6745	1504	4	with	with	IN
6745	1504	5	a	a	DT
6745	1504	6	strong	strong	JJ
6745	1504	7	spoon	spoon	NN
6745	1504	8	,	,	,
6745	1504	9	then	then	RB
6745	1504	10	add	add	VB
6745	1504	11	bread	bread	NN
6745	1504	12	and	and	CC
6745	1504	13	milk	milk	NN
6745	1504	14	and	and	CC
6745	1504	15	the	the	DT
6745	1504	16	egg	egg	NN
6745	1504	17	,	,	,
6745	1504	18	unbeaten	unbeaten	RB
6745	1504	19	.	.	.
6745	1505	1	Season	season	NN
6745	1505	2	well	well	RB
6745	1505	3	with	with	IN
6745	1505	4	pepper	pepper	NN
6745	1505	5	and	and	CC
6745	1505	6	salt	salt	NN
6745	1505	7	and	and	CC
6745	1505	8	,	,	,
6745	1505	9	if	if	IN
6745	1505	10	you	-PRON-	PRP
6745	1505	11	like	like	VBP
6745	1505	12	,	,	,
6745	1505	13	with	with	IN
6745	1505	14	a	a	DT
6745	1505	15	little	little	JJ
6745	1505	16	lemon	lemon	NN
6745	1505	17	juice	juice	NN
6745	1505	18	.	.	.
6745	1506	1	Shape	shape	VB
6745	1506	2	into	into	IN
6745	1506	3	small	small	JJ
6745	1506	4	balls	ball	NNS
6745	1506	5	and	and	CC
6745	1506	6	fry	fry	NN
6745	1506	7	in	in	IN
6745	1506	8	either	either	CC
6745	1506	9	chicken	chicken	NN
6745	1506	10	fat	fat	NN
6745	1506	11	or	or	CC
6745	1506	12	butter	butter	NN
6745	1506	13	.	.	.
6745	1507	1	Put	put	VB
6745	1507	2	these	these	DT
6745	1507	3	into	into	IN
6745	1507	4	the	the	DT
6745	1507	5	soup	soup	NN
6745	1507	6	twenty	twenty	CD
6745	1507	7	minutes	minute	NNS
6745	1507	8	before	before	IN
6745	1507	9	dishing	dish	VBG
6745	1507	10	.	.	.
6745	1508	1	Have	have	VBP
6745	1508	2	the	the	DT
6745	1508	3	turnip	turnip	NN
6745	1508	4	and	and	CC
6745	1508	5	carrot	carrot	NN
6745	1508	6	cut	cut	VBD
6745	1508	7	into	into	IN
6745	1508	8	small	small	JJ
6745	1508	9	pieces	piece	NNS
6745	1508	10	and	and	CC
6745	1508	11	cooked	cook	VBD
6745	1508	12	one	one	CD
6745	1508	13	hour	hour	NN
6745	1508	14	in	in	IN
6745	1508	15	clear	clear	JJ
6745	1508	16	water	water	NN
6745	1508	17	.	.	.
6745	1509	1	When	when	WRB
6745	1509	2	the	the	DT
6745	1509	3	bones	bone	NNS
6745	1509	4	and	and	CC
6745	1509	5	the	the	DT
6745	1509	6	onions	onion	NNS
6745	1509	7	have	have	VBP
6745	1509	8	simmered	simmer	VBN
6745	1509	9	two	two	CD
6745	1509	10	hours	hour	NNS
6745	1509	11	,	,	,
6745	1509	12	strain	strain	VB
6745	1509	13	and	and	CC
6745	1509	14	return	return	VB
6745	1509	15	to	to	IN
6745	1509	16	the	the	DT
6745	1509	17	soup	soup	NN
6745	1509	18	pot	pot	NN
6745	1509	19	.	.	.
6745	1510	1	Add	add	VB
6745	1510	2	the	the	DT
6745	1510	3	fried	fry	VBN
6745	1510	4	meat	meat	NN
6745	1510	5	and	and	CC
6745	1510	6	vegetables	vegetable	NNS
6745	1510	7	.	.	.
6745	1511	1	Mix	mix	VB
6745	1511	2	the	the	DT
6745	1511	3	rice	rice	NN
6745	1511	4	flour	flour	NN
6745	1511	5	with	with	IN
6745	1511	6	a	a	DT
6745	1511	7	cupful	cupful	NN
6745	1511	8	of	of	IN
6745	1511	9	cold	cold	JJ
6745	1511	10	water	water	NN
6745	1511	11	;	;	:
6745	1511	12	add	add	VB
6745	1511	13	to	to	IN
6745	1511	14	the	the	DT
6745	1511	15	soup	soup	NN
6745	1511	16	,	,	,
6745	1511	17	season	season	NN
6745	1511	18	with	with	IN
6745	1511	19	salt	salt	NN
6745	1511	20	and	and	CC
6745	1511	21	pepper	pepper	NN
6745	1511	22	,	,	,
6745	1511	23	simmer	simmer	JJ
6745	1511	24	ten	ten	CD
6745	1511	25	minutes	minute	NNS
6745	1511	26	.	.	.
6745	1512	1	Add	add	VB
6745	1512	2	force	force	NN
6745	1512	3	-	-	HYPH
6745	1512	4	meat	meat	NN
6745	1512	5	balls	ball	NNS
6745	1512	6	and	and	CC
6745	1512	7	simmer	simmer	JJ
6745	1512	8	twenty	twenty	CD
6745	1512	9	minutes	minute	NNS
6745	1512	10	longer	long	RBR
6745	1512	11	.	.	.
6745	1513	1	Okra	Okra	NNP
6745	1513	2	Soup	Soup	NNP
6745	1513	3	.	.	.
6745	1514	1	One	one	CD
6745	1514	2	cold	cold	JJ
6745	1514	3	roast	roast	NN
6745	1514	4	chicken	chicken	NN
6745	1514	5	,	,	,
6745	1514	6	two	two	CD
6745	1514	7	quarts	quart	NNS
6745	1514	8	of	of	IN
6745	1514	9	stock	stock	NN
6745	1514	10	(	(	-LRB-
6745	1514	11	any	any	DT
6745	1514	12	kind	kind	NN
6745	1514	13	)	)	-RRB-
6745	1514	14	,	,	,
6745	1514	15	one	one	CD
6745	1514	16	of	of	IN
6745	1514	17	water	water	NN
6745	1514	18	,	,	,
6745	1514	19	quarter	quarter	NN
6745	1514	20	of	of	IN
6745	1514	21	a	a	DT
6745	1514	22	pound	pound	NN
6745	1514	23	of	of	IN
6745	1514	24	salt	salt	NN
6745	1514	25	pork	pork	NN
6745	1514	26	,	,	,
6745	1514	27	one	one	CD
6745	1514	28	quart	quart	NN
6745	1514	29	of	of	IN
6745	1514	30	green	green	JJ
6745	1514	31	okra	okra	NN
6745	1514	32	,	,	,
6745	1514	33	an	an	DT
6745	1514	34	onion	onion	NN
6745	1514	35	,	,	,
6745	1514	36	salt	salt	NN
6745	1514	37	,	,	,
6745	1514	38	pepper	pepper	NN
6745	1514	39	,	,	,
6745	1514	40	three	three	CD
6745	1514	41	table	table	NN
6745	1514	42	-	-	HYPH
6745	1514	43	spoonfuls	spoonful	NNS
6745	1514	44	of	of	IN
6745	1514	45	flour	flour	NN
6745	1514	46	.	.	.
6745	1515	1	Cut	cut	VB
6745	1515	2	the	the	DT
6745	1515	3	okra	okra	NN
6745	1515	4	pods	pod	NNS
6745	1515	5	into	into	IN
6745	1515	6	small	small	JJ
6745	1515	7	pieces	piece	NNS
6745	1515	8	.	.	.
6745	1516	1	Slice	slice	VB
6745	1516	2	the	the	DT
6745	1516	3	pork	pork	NN
6745	1516	4	and	and	CC
6745	1516	5	onion	onion	NN
6745	1516	6	.	.	.
6745	1517	1	Fry	Fry	NNP
6745	1517	2	the	the	DT
6745	1517	3	pork	pork	NN
6745	1517	4	,	,	,
6745	1517	5	and	and	CC
6745	1517	6	then	then	RB
6745	1517	7	add	add	VB
6745	1517	8	the	the	DT
6745	1517	9	onion	onion	NN
6745	1517	10	and	and	CC
6745	1517	11	okra	okra	NN
6745	1517	12	.	.	.
6745	1518	1	Cover	cover	VB
6745	1518	2	closely	closely	RB
6745	1518	3	,	,	,
6745	1518	4	and	and	CC
6745	1518	5	fry	fry	VB
6745	1518	6	half	half	PDT
6745	1518	7	an	an	DT
6745	1518	8	hour	hour	NN
6745	1518	9	.	.	.
6745	1519	1	Cut	cut	VB
6745	1519	2	all	all	PDT
6745	1519	3	the	the	DT
6745	1519	4	meat	meat	NN
6745	1519	5	from	from	IN
6745	1519	6	the	the	DT
6745	1519	7	chicken	chicken	NN
6745	1519	8	.	.	.
6745	1520	1	Put	put	VB
6745	1520	2	the	the	DT
6745	1520	3	bones	bone	NNS
6745	1520	4	on	on	RP
6745	1520	5	with	with	IN
6745	1520	6	the	the	DT
6745	1520	7	water	water	NN
6745	1520	8	.	.	.
6745	1521	1	Add	add	VB
6745	1521	2	the	the	DT
6745	1521	3	okra	okra	NN
6745	1521	4	and	and	CC
6745	1521	5	onion	onion	NN
6745	1521	6	,	,	,
6745	1521	7	first	first	RB
6745	1521	8	being	be	VBG
6745	1521	9	careful	careful	JJ
6745	1521	10	to	to	TO
6745	1521	11	press	press	VB
6745	1521	12	out	out	RP
6745	1521	13	all	all	PDT
6745	1521	14	the	the	DT
6745	1521	15	pork	pork	NN
6745	1521	16	fat	fat	NN
6745	1521	17	possible	possible	JJ
6745	1521	18	.	.	.
6745	1522	1	Into	into	IN
6745	1522	2	the	the	DT
6745	1522	3	fat	fat	NN
6745	1522	4	remaining	remain	VBG
6745	1522	5	put	put	VBN
6745	1522	6	the	the	DT
6745	1522	7	flour	flour	NN
6745	1522	8	,	,	,
6745	1522	9	and	and	CC
6745	1522	10	stir	stir	VB
6745	1522	11	until	until	IN
6745	1522	12	it	-PRON-	PRP
6745	1522	13	becomes	become	VBZ
6745	1522	14	a	a	DT
6745	1522	15	rich	rich	JJ
6745	1522	16	brown	brown	NN
6745	1522	17	;	;	:
6745	1522	18	add	add	VB
6745	1522	19	this	this	DT
6745	1522	20	to	to	IN
6745	1522	21	the	the	DT
6745	1522	22	other	other	JJ
6745	1522	23	ingredients	ingredient	NNS
6745	1522	24	.	.	.
6745	1523	1	Cover	cover	VB
6745	1523	2	the	the	DT
6745	1523	3	pot	pot	NN
6745	1523	4	,	,	,
6745	1523	5	and	and	CC
6745	1523	6	simmer	simmer	NN
6745	1523	7	three	three	CD
6745	1523	8	hours	hour	NNS
6745	1523	9	;	;	:
6745	1523	10	then	then	RB
6745	1523	11	rub	rub	VB
6745	1523	12	through	through	RP
6745	1523	13	a	a	DT
6745	1523	14	sieve	sieve	NN
6745	1523	15	,	,	,
6745	1523	16	and	and	CC
6745	1523	17	add	add	VB
6745	1523	18	the	the	DT
6745	1523	19	stock	stock	NN
6745	1523	20	,	,	,
6745	1523	21	salt	salt	NN
6745	1523	22	and	and	CC
6745	1523	23	pepper	pepper	NN
6745	1523	24	and	and	CC
6745	1523	25	the	the	DT
6745	1523	26	meat	meat	NN
6745	1523	27	of	of	IN
6745	1523	28	the	the	DT
6745	1523	29	chicken	chicken	NN
6745	1523	30	,	,	,
6745	1523	31	cut	cut	VBN
6745	1523	32	into	into	IN
6745	1523	33	small	small	JJ
6745	1523	34	pieces	piece	NNS
6745	1523	35	.	.	.
6745	1524	1	Simmer	simmer	NN
6745	1524	2	gently	gently	RB
6745	1524	3	twenty	twenty	CD
6745	1524	4	minutes	minute	NNS
6745	1524	5	.	.	.
6745	1525	1	Serve	serve	VB
6745	1525	2	with	with	IN
6745	1525	3	a	a	DT
6745	1525	4	dish	dish	NN
6745	1525	5	of	of	IN
6745	1525	6	boiled	boil	VBN
6745	1525	7	rice	rice	NN
6745	1525	8	.	.	.
6745	1526	1	Okra	Okra	NNP
6745	1526	2	Soup	Soup	NNP
6745	1526	3	,	,	,
6745	1526	4	No	no	UH
6745	1526	5	.	.	.
6745	1527	1	2	2	LS
6745	1527	2	.	.	.
6745	1528	1	One	one	CD
6745	1528	2	pint	pint	NN
6745	1528	3	of	of	IN
6745	1528	4	green	green	JJ
6745	1528	5	okra	okra	NN
6745	1528	6	,	,	,
6745	1528	7	one	one	CD
6745	1528	8	of	of	IN
6745	1528	9	green	green	JJ
6745	1528	10	peas	pea	NNS
6745	1528	11	,	,	,
6745	1528	12	one	one	CD
6745	1528	13	of	of	IN
6745	1528	14	green	green	JJ
6745	1528	15	com	com	NN
6745	1528	16	,	,	,
6745	1528	17	cut	cut	VBN
6745	1528	18	from	from	IN
6745	1528	19	the	the	DT
6745	1528	20	cob	cob	NN
6745	1528	21	,	,	,
6745	1528	22	half	half	PDT
6745	1528	23	a	a	DT
6745	1528	24	pint	pint	NN
6745	1528	25	of	of	IN
6745	1528	26	shell	shell	JJ
6745	1528	27	beans	beans	NNPS
6745	1528	28	,	,	,
6745	1528	29	two	two	CD
6745	1528	30	onions	onion	NNS
6745	1528	31	,	,	,
6745	1528	32	four	four	CD
6745	1528	33	stalks	stalk	NNS
6745	1528	34	of	of	IN
6745	1528	35	celery	celery	NN
6745	1528	36	,	,	,
6745	1528	37	two	two	CD
6745	1528	38	ripe	ripe	JJ
6745	1528	39	tomatoes	tomato	NNS
6745	1528	40	,	,	,
6745	1528	41	one	one	CD
6745	1528	42	slice	slice	NN
6745	1528	43	of	of	IN
6745	1528	44	carrot	carrot	NNP
6745	1528	45	,	,	,
6745	1528	46	one	one	CD
6745	1528	47	of	of	IN
6745	1528	48	turnip	turnip	NN
6745	1528	49	,	,	,
6745	1528	50	two	two	CD
6745	1528	51	pounds	pound	NNS
6745	1528	52	of	of	IN
6745	1528	53	veal	veal	NN
6745	1528	54	,	,	,
6745	1528	55	quarter	quarter	NN
6745	1528	56	of	of	IN
6745	1528	57	a	a	DT
6745	1528	58	pound	pound	NN
6745	1528	59	of	of	IN
6745	1528	60	fat	fat	JJ
6745	1528	61	ham	ham	NN
6745	1528	62	or	or	CC
6745	1528	63	bacon	bacon	NN
6745	1528	64	,	,	,
6745	1528	65	two	two	CD
6745	1528	66	table-	table-	NN
6745	1528	67	spoonfuls	spoonful	NNS
6745	1528	68	of	of	IN
6745	1528	69	flour	flour	NN
6745	1528	70	,	,	,
6745	1528	71	four	four	CD
6745	1528	72	quarts	quart	NNS
6745	1528	73	of	of	IN
6745	1528	74	water	water	NN
6745	1528	75	,	,	,
6745	1528	76	salt	salt	NN
6745	1528	77	,	,	,
6745	1528	78	pepper	pepper	NN
6745	1528	79	.	.	.
6745	1529	1	Fry	Fry	NNP
6745	1529	2	the	the	DT
6745	1529	3	ham	ham	NN
6745	1529	4	or	or	CC
6745	1529	5	bacon	bacon	NN
6745	1529	6	,	,	,
6745	1529	7	being	be	VBG
6745	1529	8	careful	careful	JJ
6745	1529	9	not	not	RB
6745	1529	10	to	to	IN
6745	1529	11	bum	bum	NN
6745	1529	12	.	.	.
6745	1530	1	Cut	cut	VB
6745	1530	2	the	the	DT
6745	1530	3	veal	veal	NN
6745	1530	4	into	into	IN
6745	1530	5	dice	dice	NNS
6745	1530	6	;	;	:
6745	1530	7	roll	roll	VB
6745	1530	8	these	these	DT
6745	1530	9	in	in	IN
6745	1530	10	the	the	DT
6745	1530	11	flour	flour	NN
6745	1530	12	and	and	CC
6745	1530	13	fry	fry	NNP
6745	1530	14	brown	brown	NNP
6745	1530	15	in	in	IN
6745	1530	16	the	the	DT
6745	1530	17	ham	ham	NNP
6745	1530	18	fat	fat	NN
6745	1530	19	;	;	:
6745	1530	20	then	then	RB
6745	1530	21	put	put	VB
6745	1530	22	them	-PRON-	PRP
6745	1530	23	in	in	IN
6745	1530	24	the	the	DT
6745	1530	25	soup	soup	NN
6745	1530	26	pot	pot	NN
6745	1530	27	.	.	.
6745	1531	1	Fry	fry	PRP
6745	1531	2	the	the	DT
6745	1531	3	onion	onion	NN
6745	1531	4	,	,	,
6745	1531	5	carrot	carrot	NN
6745	1531	6	and	and	CC
6745	1531	7	turnip	turnip	NNP
6745	1531	8	in	in	IN
6745	1531	9	the	the	DT
6745	1531	10	remaining	remain	VBG
6745	1531	11	fat	fat	NN
6745	1531	12	.	.	.
6745	1532	1	Add	add	VB
6745	1532	2	these	these	DT
6745	1532	3	to	to	IN
6745	1532	4	the	the	DT
6745	1532	5	veal	veal	NN
6745	1532	6	,	,	,
6745	1532	7	and	and	CC
6745	1532	8	then	then	RB
6745	1532	9	add	add	VB
6745	1532	10	the	the	DT
6745	1532	11	okra	okra	NN
6745	1532	12	,	,	,
6745	1532	13	cut	cut	VBN
6745	1532	14	into	into	IN
6745	1532	15	small	small	JJ
6745	1532	16	pieces	piece	NNS
6745	1532	17	,	,	,
6745	1532	18	the	the	DT
6745	1532	19	shell	shell	NNP
6745	1532	20	beans	beans	NNPS
6745	1532	21	,	,	,
6745	1532	22	celery	celery	NN
6745	1532	23	and	and	CC
6745	1532	24	water	water	NN
6745	1532	25	.	.	.
6745	1533	1	Simmer	simmer	NN
6745	1533	2	two	two	CD
6745	1533	3	hours	hour	NNS
6745	1533	4	,	,	,
6745	1533	5	and	and	CC
6745	1533	6	then	then	RB
6745	1533	7	add	add	VB
6745	1533	8	the	the	DT
6745	1533	9	tomatoes	tomato	NNS
6745	1533	10	,	,	,
6745	1533	11	corn	corn	NN
6745	1533	12	,	,	,
6745	1533	13	peas	pea	NNS
6745	1533	14	and	and	CC
6745	1533	15	salt	salt	NN
6745	1533	16	and	and	CC
6745	1533	17	pepper	pepper	NN
6745	1533	18	.	.	.
6745	1534	1	Simmer	simmer	NN
6745	1534	2	half	half	PDT
6745	1534	3	an	an	DT
6745	1534	4	hour	hour	NN
6745	1534	5	longer	long	RBR
6745	1534	6	and	and	CC
6745	1534	7	serve	serve	VB
6745	1534	8	without	without	IN
6745	1534	9	straining	strain	VBG
6745	1534	10	.	.	.
6745	1535	1	If	if	IN
6745	1535	2	dried	dry	VBN
6745	1535	3	okra	okra	NN
6745	1535	4	be	be	VB
6745	1535	5	used	use	VBN
6745	1535	6	for	for	IN
6745	1535	7	either	either	DT
6745	1535	8	soup	soup	NN
6745	1535	9	,	,	,
6745	1535	10	half	half	PDT
6745	1535	11	the	the	DT
6745	1535	12	quantity	quantity	NN
6745	1535	13	given	give	VBN
6745	1535	14	in	in	IN
6745	1535	15	the	the	DT
6745	1535	16	recipes	recipe	NNS
6745	1535	17	is	be	VBZ
6745	1535	18	sufficient	sufficient	JJ
6745	1535	19	Okra	Okra	NNP
6745	1535	20	is	be	VBZ
6745	1535	21	often	often	RB
6745	1535	22	called	call	VBN
6745	1535	23	gumbo	gumbo	NN
6745	1535	24	.	.	.
6745	1536	1	The	the	DT
6745	1536	2	same	same	JJ
6745	1536	3	kind	kind	NN
6745	1536	4	of	of	IN
6745	1536	5	a	a	DT
6745	1536	6	soup	soup	NN
6745	1536	7	is	be	VBZ
6745	1536	8	meant	mean	VBN
6745	1536	9	under	under	IN
6745	1536	10	both	both	DT
6745	1536	11	names	name	NNS
6745	1536	12	.	.	.
6745	1537	1	Grouse	Grouse	NNP
6745	1537	2	Soup	Soup	NNP
6745	1537	3	.	.	.
6745	1538	1	The	the	DT
6745	1538	2	bones	bone	NNS
6745	1538	3	of	of	IN
6745	1538	4	two	two	CD
6745	1538	5	roasted	roasted	JJ
6745	1538	6	grouse	grouse	NN
6745	1538	7	and	and	CC
6745	1538	8	the	the	DT
6745	1538	9	breast	breast	NN
6745	1538	10	of	of	IN
6745	1538	11	one	one	CD
6745	1538	12	,	,	,
6745	1538	13	a	a	DT
6745	1538	14	quart	quart	NN
6745	1538	15	of	of	IN
6745	1538	16	any	any	DT
6745	1538	17	kind	kind	NN
6745	1538	18	of	of	IN
6745	1538	19	stock	stock	NN
6745	1538	20	,	,	,
6745	1538	21	or	or	CC
6745	1538	22	pieces	piece	NNS
6745	1538	23	and	and	CC
6745	1538	24	bones	bone	NNS
6745	1538	25	of	of	IN
6745	1538	26	cold	cold	JJ
6745	1538	27	roasts	roast	NNS
6745	1538	28	;	;	:
6745	1538	29	three	three	CD
6745	1538	30	quarts	quart	NNS
6745	1538	31	of	of	IN
6745	1538	32	cold	cold	JJ
6745	1538	33	water	water	NN
6745	1538	34	,	,	,
6745	1538	35	two	two	CD
6745	1538	36	slices	slice	NNS
6745	1538	37	of	of	IN
6745	1538	38	turnip	turnip	NN
6745	1538	39	,	,	,
6745	1538	40	two	two	CD
6745	1538	41	of	of	IN
6745	1538	42	carrot	carrot	NN
6745	1538	43	,	,	,
6745	1538	44	two	two	CD
6745	1538	45	large	large	JJ
6745	1538	46	onions	onion	NNS
6745	1538	47	,	,	,
6745	1538	48	two	two	CD
6745	1538	49	cloves	clove	NNS
6745	1538	50	,	,	,
6745	1538	51	two	two	CD
6745	1538	52	stalks	stalk	NNS
6745	1538	53	of	of	IN
6745	1538	54	celery	celery	NN
6745	1538	55	,	,	,
6745	1538	56	a	a	DT
6745	1538	57	bouquet	bouquet	NN
6745	1538	58	of	of	IN
6745	1538	59	sweet	sweet	JJ
6745	1538	60	herbs	herb	NNS
6745	1538	61	,	,	,
6745	1538	62	three	three	CD
6745	1538	63	table-	table-	NN
6745	1538	64	spoonfuls	spoonful	NNS
6745	1538	65	of	of	IN
6745	1538	66	butter	butter	NN
6745	1538	67	,	,	,
6745	1538	68	three	three	CD
6745	1538	69	of	of	IN
6745	1538	70	flour	flour	NN
6745	1538	71	.	.	.
6745	1539	1	Cook	cook	VB
6745	1539	2	the	the	DT
6745	1539	3	grouse	grouse	NN
6745	1539	4	bones	bone	NNS
6745	1539	5	in	in	IN
6745	1539	6	three	three	CD
6745	1539	7	quarts	quart	NNS
6745	1539	8	of	of	IN
6745	1539	9	water	water	NN
6745	1539	10	four	four	CD
6745	1539	11	hours	hour	NNS
6745	1539	12	.	.	.
6745	1540	1	The	the	DT
6745	1540	2	last	last	JJ
6745	1540	3	hour	hour	NN
6745	1540	4	add	add	VBP
6745	1540	5	the	the	DT
6745	1540	6	vegetables	vegetable	NNS
6745	1540	7	and	and	CC
6745	1540	8	the	the	DT
6745	1540	9	cloves	clove	NNS
6745	1540	10	;	;	:
6745	1540	11	then	then	RB
6745	1540	12	strain	strain	VB
6745	1540	13	,	,	,
6745	1540	14	and	and	CC
6745	1540	15	return	return	VB
6745	1540	16	to	to	IN
6745	1540	17	the	the	DT
6745	1540	18	lire	lira	NNS
6745	1540	19	with	with	IN
6745	1540	20	the	the	DT
6745	1540	21	quart	quart	NN
6745	1540	22	of	of	IN
6745	1540	23	stock	stock	NN
6745	1540	24	.	.	.
6745	1541	1	Cook	cook	VB
6745	1541	2	the	the	DT
6745	1541	3	butter	butter	NN
6745	1541	4	and	and	CC
6745	1541	5	the	the	DT
6745	1541	6	flour	flour	NN
6745	1541	7	together	together	RB
6745	1541	8	until	until	IN
6745	1541	9	a	a	DT
6745	1541	10	rich	rich	JJ
6745	1541	11	brown	brown	NN
6745	1541	12	,	,	,
6745	1541	13	and	and	CC
6745	1541	14	then	then	RB
6745	1541	15	turn	turn	VB
6745	1541	16	into	into	IN
6745	1541	17	the	the	DT
6745	1541	18	stock	stock	NN
6745	1541	19	.	.	.
6745	1542	1	Cut	cut	VB
6745	1542	2	the	the	DT
6745	1542	3	breast	breast	NN
6745	1542	4	of	of	IN
6745	1542	5	the	the	DT
6745	1542	6	grouse	grouse	NN
6745	1542	7	into	into	IN
6745	1542	8	very	very	RB
6745	1542	9	small	small	JJ
6745	1542	10	pieces	piece	NNS
6745	1542	11	and	and	CC
6745	1542	12	add	add	VB
6745	1542	13	to	to	IN
6745	1542	14	the	the	DT
6745	1542	15	soup	soup	NN
6745	1542	16	.	.	.
6745	1543	1	Season	season	NN
6745	1543	2	with	with	IN
6745	1543	3	salt	salt	NN
6745	1543	4	and	and	CC
6745	1543	5	pepper	pepper	NN
6745	1543	6	and	and	CC
6745	1543	7	simmer	simmer	NN
6745	1543	8	gently	gently	RB
6745	1543	9	half	half	PDT
6745	1543	10	an	an	DT
6745	1543	11	hour	hour	NN
6745	1543	12	.	.	.
6745	1544	1	If	if	IN
6745	1544	2	there	there	EX
6745	1544	3	is	be	VBZ
6745	1544	4	any	any	DT
6745	1544	5	fat	fat	NN
6745	1544	6	on	on	IN
6745	1544	7	the	the	DT
6745	1544	8	soup	soup	NN
6745	1544	9	,	,	,
6745	1544	10	skim	skim	VB
6745	1544	11	it	-PRON-	PRP
6745	1544	12	off	off	RP
6745	1544	13	.	.	.
6745	1545	1	Serve	serve	VB
6745	1545	2	with	with	IN
6745	1545	3	fried	fried	JJ
6745	1545	4	bread	bread	NN
6745	1545	5	.	.	.
6745	1546	1	When	when	WRB
6745	1546	2	bones	bone	NNS
6745	1546	3	and	and	CC
6745	1546	4	meat	meat	NN
6745	1546	5	are	be	VBP
6745	1546	6	used	use	VBN
6745	1546	7	instead	instead	RB
6745	1546	8	of	of	IN
6745	1546	9	the	the	DT
6745	1546	10	stock	stock	NN
6745	1546	11	,	,	,
6745	1546	12	use	use	VB
6745	1546	13	one	one	CD
6745	1546	14	more	more	JJR
6745	1546	15	quart	quart	NN
6745	1546	16	of	of	IN
6745	1546	17	water	water	NN
6745	1546	18	,	,	,
6745	1546	19	and	and	CC
6745	1546	20	cook	cook	VB
6745	1546	21	them	-PRON-	PRP
6745	1546	22	with	with	IN
6745	1546	23	the	the	DT
6745	1546	24	grouse	grouse	NN
6745	1546	25	bones	bone	NNS
6745	1546	26	.	.	.
6745	1547	1	Spring	Spring	NNP
6745	1547	2	Soup	Soup	NNP
6745	1547	3	.	.	.
6745	1548	1	Half	half	PDT
6745	1548	2	a	a	DT
6745	1548	3	pint	pint	NN
6745	1548	4	of	of	IN
6745	1548	5	green	green	JJ
6745	1548	6	peas	pea	NNS
6745	1548	7	,	,	,
6745	1548	8	half	half	PDT
6745	1548	9	a	a	DT
6745	1548	10	pint	pint	NN
6745	1548	11	of	of	IN
6745	1548	12	cauliflower	cauliflower	NN
6745	1548	13	,	,	,
6745	1548	14	one	one	CD
6745	1548	15	pint	pint	NN
6745	1548	16	of	of	IN
6745	1548	17	turnip	turnip	NNP
6745	1548	18	,	,	,
6745	1548	19	carrot	carrot	NNP
6745	1548	20	,	,	,
6745	1548	21	celery	celery	NN
6745	1548	22	and	and	CC
6745	1548	23	string	string	NN
6745	1548	24	beans	bean	NNS
6745	1548	25	(	(	-LRB-
6745	1548	26	all	all	PDT
6745	1548	27	the	the	DT
6745	1548	28	four	four	CD
6745	1548	29	vegetables	vegetable	NNS
6745	1548	30	being	be	VBG
6745	1548	31	included	include	VBN
6745	1548	32	in	in	IN
6745	1548	33	the	the	DT
6745	1548	34	pint	pint	NN
6745	1548	35	)	)	-RRB-
6745	1548	36	,	,	,
6745	1548	37	half	half	PDT
6745	1548	38	a	a	DT
6745	1548	39	cupful	cupful	NN
6745	1548	40	of	of	IN
6745	1548	41	tomato	tomato	NNP
6745	1548	42	,	,	,
6745	1548	43	half	half	PDT
6745	1548	44	a	a	DT
6745	1548	45	pint	pint	NN
6745	1548	46	of	of	IN
6745	1548	47	asparagus	asparagus	JJ
6745	1548	48	heads	head	NNS
6745	1548	49	,	,	,
6745	1548	50	two	two	CD
6745	1548	51	quarts	quart	NNS
6745	1548	52	of	of	IN
6745	1548	53	soup	soup	NN
6745	1548	54	stock	stock	NN
6745	1548	55	--	--	:
6745	1548	56	any	any	DT
6745	1548	57	kind	kind	NN
6745	1548	58	will	will	MD
6745	1548	59	do	do	VB
6745	1548	60	;	;	:
6745	1548	61	three	three	CD
6745	1548	62	table	table	NN
6745	1548	63	-	-	HYPH
6745	1548	64	spoonfuls	spoonful	NNS
6745	1548	65	of	of	IN
6745	1548	66	butter	butter	NN
6745	1548	67	,	,	,
6745	1548	68	three	three	CD
6745	1548	69	table	table	NN
6745	1548	70	-	-	HYPH
6745	1548	71	spoonfuls	spoonful	NNS
6745	1548	72	of	of	IN
6745	1548	73	flour	flour	NN
6745	1548	74	,	,	,
6745	1548	75	and	and	CC
6745	1548	76	salt	salt	NN
6745	1548	77	and	and	CC
6745	1548	78	pepper	pepper	NN
6745	1548	79	.	.	.
6745	1549	1	Cook	cook	VB
6745	1549	2	all	all	PDT
6745	1549	3	the	the	DT
6745	1549	4	vegetables	vegetable	NNS
6745	1549	5	,	,	,
6745	1549	6	except	except	IN
6745	1549	7	the	the	DT
6745	1549	8	peas	pea	NNS
6745	1549	9	and	and	CC
6745	1549	10	tomato	tomato	NNP
6745	1549	11	,	,	,
6745	1549	12	in	in	IN
6745	1549	13	water	water	NN
6745	1549	14	to	to	TO
6745	1549	15	cover	cover	VB
6745	1549	16	one	one	CD
6745	1549	17	hour	hour	NN
6745	1549	18	.	.	.
6745	1550	1	Cook	cook	VB
6745	1550	2	butter	butter	NN
6745	1550	3	and	and	CC
6745	1550	4	dry	dry	JJ
6745	1550	5	flour	flour	NN
6745	1550	6	together	together	RB
6745	1550	7	until	until	IN
6745	1550	8	smooth	smooth	JJ
6745	1550	9	,	,	,
6745	1550	10	but	but	CC
6745	1550	11	not	not	RB
6745	1550	12	brown	brown	JJ
6745	1550	13	;	;	:
6745	1550	14	stir	stir	VB
6745	1550	15	into	into	IN
6745	1550	16	the	the	DT
6745	1550	17	stock	stock	NN
6745	1550	18	,	,	,
6745	1550	19	which	which	WDT
6745	1550	20	has	have	VBZ
6745	1550	21	been	be	VBN
6745	1550	22	heated	heat	VBN
6745	1550	23	to	to	IN
6745	1550	24	the	the	DT
6745	1550	25	boiling	boiling	NN
6745	1550	26	point	point	NN
6745	1550	27	.	.	.
6745	1551	1	Now	now	RB
6745	1551	2	add	add	VB
6745	1551	3	the	the	DT
6745	1551	4	tomato	tomato	NN
6745	1551	5	and	and	CC
6745	1551	6	simmer	simmer	JJ
6745	1551	7	gently	gently	RB
6745	1551	8	fifteen	fifteen	CD
6745	1551	9	minutes	minute	NNS
6745	1551	10	;	;	:
6745	1551	11	then	then	RB
6745	1551	12	strain	strain	VB
6745	1551	13	.	.	.
6745	1552	1	Add	add	VB
6745	1552	2	the	the	DT
6745	1552	3	peas	pea	NNS
6745	1552	4	and	and	CC
6745	1552	5	cooked	cook	VBD
6745	1552	6	vegetables	vegetable	NNS
6745	1552	7	to	to	IN
6745	1552	8	the	the	DT
6745	1552	9	strained	strain	VBN
6745	1552	10	soup	soup	NN
6745	1552	11	,	,	,
6745	1552	12	and	and	CC
6745	1552	13	simmer	simmer	NN
6745	1552	14	again	again	RB
6745	1552	15	for	for	IN
6745	1552	16	thirty	thirty	CD
6745	1552	17	minutes	minute	NNS
6745	1552	18	.	.	.
6745	1553	1	Serve	serve	VB
6745	1553	2	small	small	JJ
6745	1553	3	slices	slice	NNS
6745	1553	4	of	of	IN
6745	1553	5	toasted	toast	VBN
6745	1553	6	bread	bread	NN
6745	1553	7	in	in	IN
6745	1553	8	a	a	DT
6745	1553	9	separate	separate	JJ
6745	1553	10	dish	dish	NN
6745	1553	11	.	.	.
6745	1554	1	Spring	Spring	NNP
6745	1554	2	and	and	CC
6745	1554	3	Summer	Summer	NNP
6745	1554	4	Soup	Soup	NNP
6745	1554	5	Without	without	IN
6745	1554	6	Stock	Stock	NNP
6745	1554	7	.	.	.
6745	1555	1	Quarter	quarter	NN
6745	1555	2	of	of	IN
6745	1555	3	a	a	DT
6745	1555	4	pound	pound	NN
6745	1555	5	of	of	IN
6745	1555	6	salt	salt	NN
6745	1555	7	pork	pork	NN
6745	1555	8	,	,	,
6745	1555	9	or	or	CC
6745	1555	10	three	three	CD
6745	1555	11	large	large	JJ
6745	1555	12	table	table	NN
6745	1555	13	-	-	HYPH
6745	1555	14	spoonfuls	spoonful	NNS
6745	1555	15	of	of	IN
6745	1555	16	butter	butter	NN
6745	1555	17	;	;	:
6745	1555	18	three	three	CD
6745	1555	19	large	large	JJ
6745	1555	20	young	young	JJ
6745	1555	21	onions	onion	NNS
6745	1555	22	,	,	,
6745	1555	23	half	half	PDT
6745	1555	24	a	a	DT
6745	1555	25	small	small	JJ
6745	1555	26	head	head	NN
6745	1555	27	of	of	IN
6745	1555	28	cabbage	cabbage	NN
6745	1555	29	,	,	,
6745	1555	30	three	three	CD
6745	1555	31	potatoes	potato	NNS
6745	1555	32	,	,	,
6745	1555	33	half	half	PDT
6745	1555	34	a	a	DT
6745	1555	35	small	small	JJ
6745	1555	36	carrot	carrot	NN
6745	1555	37	,	,	,
6745	1555	38	half	half	PDT
6745	1555	39	a	a	DT
6745	1555	40	small	small	JJ
6745	1555	41	white	white	JJ
6745	1555	42	turnip	turnip	NN
6745	1555	43	,	,	,
6745	1555	44	three	three	CD
6745	1555	45	table-	table-	NN
6745	1555	46	spoonfuls	spoonful	NNS
6745	1555	47	of	of	IN
6745	1555	48	flour	flour	NN
6745	1555	49	,	,	,
6745	1555	50	two	two	CD
6745	1555	51	quarts	quart	NNS
6745	1555	52	of	of	IN
6745	1555	53	water	water	NN
6745	1555	54	,	,	,
6745	1555	55	six	six	CD
6745	1555	56	large	large	JJ
6745	1555	57	slices	slice	NNS
6745	1555	58	of	of	IN
6745	1555	59	toasted	toast	VBN
6745	1555	60	bread	bread	NN
6745	1555	61	,	,	,
6745	1555	62	salt	salt	NN
6745	1555	63	,	,	,
6745	1555	64	pepper	pepper	NN
6745	1555	65	,	,	,
6745	1555	66	one	one	CD
6745	1555	67	small	small	JJ
6745	1555	68	parsnip	parsnip	NN
6745	1555	69	.	.	.
6745	1556	1	Cut	cut	VB
6745	1556	2	the	the	DT
6745	1556	3	pork	pork	NN
6745	1556	4	into	into	IN
6745	1556	5	thin	thin	JJ
6745	1556	6	slices	slice	NNS
6745	1556	7	;	;	:
6745	1556	8	place	place	VB
6745	1556	9	these	these	DT
6745	1556	10	in	in	IN
6745	1556	11	the	the	DT
6745	1556	12	soup	soup	NN
6745	1556	13	pot	pot	NN
6745	1556	14	and	and	CC
6745	1556	15	let	let	VB
6745	1556	16	them	-PRON-	PRP
6745	1556	17	fry	fry	VB
6745	1556	18	out	out	RP
6745	1556	19	slowly	slowly	RB
6745	1556	20	.	.	.
6745	1557	1	Have	have	VBP
6745	1557	2	the	the	DT
6745	1557	3	vegetables	vegetable	NNS
6745	1557	4	(	(	-LRB-
6745	1557	5	except	except	IN
6745	1557	6	the	the	DT
6745	1557	7	potatoes	potato	NNS
6745	1557	8	)	)	-RRB-
6745	1557	9	,	,	,
6745	1557	10	cut	cut	VBD
6745	1557	11	quite	quite	RB
6745	1557	12	fine	fine	JJ
6745	1557	13	,	,	,
6745	1557	14	and	and	CC
6745	1557	15	when	when	WRB
6745	1557	16	the	the	DT
6745	1557	17	pork	pork	NN
6745	1557	18	is	be	VBZ
6745	1557	19	cooked	cook	VBN
6745	1557	20	,	,	,
6745	1557	21	put	put	VB
6745	1557	22	the	the	DT
6745	1557	23	vegetables	vegetable	NNS
6745	1557	24	into	into	IN
6745	1557	25	the	the	DT
6745	1557	26	pot	pot	NN
6745	1557	27	with	with	IN
6745	1557	28	it	-PRON-	PRP
6745	1557	29	.	.	.
6745	1558	1	Cover	cover	VB
6745	1558	2	tightly	tightly	RB
6745	1558	3	,	,	,
6745	1558	4	and	and	CC
6745	1558	5	let	let	VB
6745	1558	6	cook	cook	NN
6745	1558	7	very	very	RB
6745	1558	8	gently	gently	RB
6745	1558	9	,	,	,
6745	1558	10	on	on	IN
6745	1558	11	the	the	DT
6745	1558	12	back	back	NN
6745	1558	13	of	of	IN
6745	1558	14	the	the	DT
6745	1558	15	stove	stove	NN
6745	1558	16	,	,	,
6745	1558	17	one	one	CD
6745	1558	18	hour	hour	NN
6745	1558	19	.	.	.
6745	1559	1	Stir	stir	VB
6745	1559	2	frequently	frequently	RB
6745	1559	3	to	to	TO
6745	1559	4	prevent	prevent	VB
6745	1559	5	burning	burning	NN
6745	1559	6	.	.	.
6745	1560	1	Add	add	VB
6745	1560	2	the	the	DT
6745	1560	3	water	water	NN
6745	1560	4	,	,	,
6745	1560	5	which	which	WDT
6745	1560	6	should	should	MD
6745	1560	7	be	be	VB
6745	1560	8	boiling	boil	VBG
6745	1560	9	.	.	.
6745	1561	1	Let	let	VB
6745	1561	2	simmer	simmer	NN
6745	1561	3	gently	gently	RB
6745	1561	4	for	for	IN
6745	1561	5	one	one	CD
6745	1561	6	hour	hour	NN
6745	1561	7	,	,	,
6745	1561	8	and	and	CC
6745	1561	9	then	then	RB
6745	1561	10	add	add	VB
6745	1561	11	the	the	DT
6745	1561	12	potatoes	potato	NNS
6745	1561	13	,	,	,
6745	1561	14	cut	cut	VBN
6745	1561	15	into	into	IN
6745	1561	16	slices	slice	NNS
6745	1561	17	,	,	,
6745	1561	18	and	and	CC
6745	1561	19	the	the	DT
6745	1561	20	flour	flour	NN
6745	1561	21	,	,	,
6745	1561	22	which	which	WDT
6745	1561	23	has	have	VBZ
6745	1561	24	been	be	VBN
6745	1561	25	mixed	mix	VBN
6745	1561	26	with	with	IN
6745	1561	27	a	a	DT
6745	1561	28	little	little	JJ
6745	1561	29	cold	cold	JJ
6745	1561	30	water	water	NN
6745	1561	31	.	.	.
6745	1562	1	Season	season	NN
6745	1562	2	with	with	IN
6745	1562	3	salt	salt	NN
6745	1562	4	and	and	CC
6745	1562	5	pepper	pepper	NN
6745	1562	6	,	,	,
6745	1562	7	and	and	CC
6745	1562	8	simmer	simmer	NN
6745	1562	9	gently	gently	RB
6745	1562	10	an	an	DT
6745	1562	11	hour	hour	NN
6745	1562	12	longer	long	RBR
6745	1562	13	.	.	.
6745	1563	1	Have	have	VBP
6745	1563	2	the	the	DT
6745	1563	3	toasted	toasted	JJ
6745	1563	4	bread	bread	NN
6745	1563	5	in	in	IN
6745	1563	6	the	the	DT
6745	1563	7	tureen	tureen	NN
6745	1563	8	.	.	.
6745	1564	1	Turn	turn	VB
6745	1564	2	the	the	DT
6745	1564	3	soup	soup	NN
6745	1564	4	on	on	IN
6745	1564	5	it	-PRON-	PRP
6745	1564	6	and	and	CC
6745	1564	7	serve	serve	VB
6745	1564	8	.	.	.
6745	1565	1	A	a	DT
6745	1565	2	pint	pint	NN
6745	1565	3	of	of	IN
6745	1565	4	green	green	JJ
6745	1565	5	peas	pea	NNS
6745	1565	6	,	,	,
6745	1565	7	cooked	cook	VBN
6745	1565	8	in	in	IN
6745	1565	9	the	the	DT
6745	1565	10	soup	soup	NN
6745	1565	11	the	the	DT
6745	1565	12	last	last	JJ
6745	1565	13	half	half	NN
6745	1565	14	,	,	,
6745	1565	15	is	be	VBZ
6745	1565	16	a	a	DT
6745	1565	17	great	great	JJ
6745	1565	18	addition	addition	NN
6745	1565	19	.	.	.
6745	1566	1	When	when	WRB
6745	1566	2	the	the	DT
6745	1566	3	butter	butter	NN
6745	1566	4	is	be	VBZ
6745	1566	5	used	use	VBN
6745	1566	6	,	,	,
6745	1566	7	let	let	VB
6745	1566	8	it	-PRON-	PRP
6745	1566	9	melt	melt	VB
6745	1566	10	in	in	IN
6745	1566	11	the	the	DT
6745	1566	12	soup	soup	NN
6745	1566	13	pot	pot	NN
6745	1566	14	before	before	IN
6745	1566	15	adding	add	VBG
6745	1566	16	the	the	DT
6745	1566	17	vegetables	vegetable	NNS
6745	1566	18	.	.	.
6745	1567	1	Giblet	Giblet	NNP
6745	1567	2	Soup	Soup	NNP
6745	1567	3	.	.	.
6745	1568	1	The	the	DT
6745	1568	2	giblets	giblet	NNS
6745	1568	3	from	from	IN
6745	1568	4	two	two	CD
6745	1568	5	or	or	CC
6745	1568	6	three	three	CD
6745	1568	7	fowl	fowl	NN
6745	1568	8	or	or	CC
6745	1568	9	chickens	chicken	NNS
6745	1568	10	,	,	,
6745	1568	11	any	any	DT
6745	1568	12	kind	kind	NN
6745	1568	13	of	of	IN
6745	1568	14	stock	stock	NN
6745	1568	15	,	,	,
6745	1568	16	or	or	CC
6745	1568	17	if	if	IN
6745	1568	18	there	there	EX
6745	1568	19	are	be	VBP
6745	1568	20	remains	remain	NNS
6745	1568	21	of	of	IN
6745	1568	22	the	the	DT
6745	1568	23	roast	roast	NN
6745	1568	24	chickens	chicken	NNS
6745	1568	25	,	,	,
6745	1568	26	use	use	VB
6745	1568	27	these	these	DT
6745	1568	28	;	;	:
6745	1568	29	one	one	CD
6745	1568	30	large	large	JJ
6745	1568	31	onion	onion	NN
6745	1568	32	,	,	,
6745	1568	33	two	two	CD
6745	1568	34	slices	slice	NNS
6745	1568	35	of	of	IN
6745	1568	36	carrot	carrot	NN
6745	1568	37	,	,	,
6745	1568	38	one	one	CD
6745	1568	39	of	of	IN
6745	1568	40	turnip	turnip	NN
6745	1568	41	,	,	,
6745	1568	42	two	two	CD
6745	1568	43	stalks	stalk	NNS
6745	1568	44	of	of	IN
6745	1568	45	celery	celery	NN
6745	1568	46	,	,	,
6745	1568	47	two	two	CD
6745	1568	48	quarts	quart	NNS
6745	1568	49	of	of	IN
6745	1568	50	water	water	NN
6745	1568	51	,	,	,
6745	1568	52	one	one	CD
6745	1568	53	of	of	IN
6745	1568	54	stock	stock	NN
6745	1568	55	,	,	,
6745	1568	56	two	two	CD
6745	1568	57	large	large	JJ
6745	1568	58	table	table	NN
6745	1568	59	-	-	HYPH
6745	1568	60	spoonfuls	spoonful	NNS
6745	1568	61	of	of	IN
6745	1568	62	butter	butter	NN
6745	1568	63	,	,	,
6745	1568	64	two	two	CD
6745	1568	65	of	of	IN
6745	1568	66	flour	flour	NN
6745	1568	67	,	,	,
6745	1568	68	salt	salt	NN
6745	1568	69	,	,	,
6745	1568	70	pepper	pepper	NN
6745	1568	71	.	.	.
6745	1569	1	Put	put	VB
6745	1569	2	the	the	DT
6745	1569	3	giblets	giblet	NNS
6745	1569	4	on	on	RP
6745	1569	5	to	to	TO
6745	1569	6	boil	boil	VB
6745	1569	7	in	in	IN
6745	1569	8	the	the	DT
6745	1569	9	two	two	CD
6745	1569	10	quarts	quart	NNS
6745	1569	11	of	of	IN
6745	1569	12	water	water	NN
6745	1569	13	,	,	,
6745	1569	14	and	and	CC
6745	1569	15	boil	boil	VB
6745	1569	16	gently	gently	RB
6745	1569	17	until	until	IN
6745	1569	18	reduced	reduce	VBN
6745	1569	19	to	to	IN
6745	1569	20	one	one	CD
6745	1569	21	quart	quart	NN
6745	1569	22	(	(	-LRB-
6745	1569	23	it	-PRON-	PRP
6745	1569	24	will	will	MD
6745	1569	25	take	take	VB
6745	1569	26	about	about	RB
6745	1569	27	two	two	CD
6745	1569	28	hours	hour	NNS
6745	1569	29	)	)	-RRB-
6745	1569	30	;	;	:
6745	1569	31	then	then	RB
6745	1569	32	take	take	VB
6745	1569	33	out	out	RP
6745	1569	34	the	the	DT
6745	1569	35	giblets	giblet	NNS
6745	1569	36	.	.	.
6745	1570	1	Cut	cut	VB
6745	1570	2	all	all	PDT
6745	1570	3	the	the	DT
6745	1570	4	hard	hard	JJ
6745	1570	5	,	,	,
6745	1570	6	tough	tough	JJ
6745	1570	7	parts	part	NNS
6745	1570	8	from	from	IN
6745	1570	9	the	the	DT
6745	1570	10	gizzards	gizzard	NNS
6745	1570	11	,	,	,
6745	1570	12	and	and	CC
6745	1570	13	put	put	VBD
6745	1570	14	hearts	heart	NNS
6745	1570	15	,	,	,
6745	1570	16	livers	liver	NNS
6745	1570	17	and	and	CC
6745	1570	18	gizzards	gizzard	NNS
6745	1570	19	together	together	RB
6745	1570	20	and	and	CC
6745	1570	21	chop	chop	VBP
6745	1570	22	rather	rather	RB
6745	1570	23	coarse	coarse	RB
6745	1570	24	.	.	.
6745	1571	1	Return	return	VB
6745	1571	2	them	-PRON-	PRP
6745	1571	3	to	to	IN
6745	1571	4	the	the	DT
6745	1571	5	liquor	liquor	NN
6745	1571	6	in	in	IN
6745	1571	7	which	which	WDT
6745	1571	8	they	-PRON-	PRP
6745	1571	9	were	be	VBD
6745	1571	10	boiled	boil	VBN
6745	1571	11	,	,	,
6745	1571	12	and	and	CC
6745	1571	13	add	add	VB
6745	1571	14	the	the	DT
6745	1571	15	quart	quart	NN
6745	1571	16	of	of	IN
6745	1571	17	stock	stock	NN
6745	1571	18	.	.	.
6745	1572	1	Have	have	VBP
6745	1572	2	the	the	DT
6745	1572	3	vegetables	vegetable	NNS
6745	1572	4	cut	cut	VBN
6745	1572	5	fine	fine	JJ
6745	1572	6	,	,	,
6745	1572	7	and	and	CC
6745	1572	8	fry	fry	VB
6745	1572	9	them	-PRON-	PRP
6745	1572	10	in	in	IN
6745	1572	11	the	the	DT
6745	1572	12	butter	butter	NN
6745	1572	13	until	until	IN
6745	1572	14	they	-PRON-	PRP
6745	1572	15	are	be	VBP
6745	1572	16	very	very	RB
6745	1572	17	tender	tender	JJ
6745	1572	18	(	(	-LRB-
6745	1572	19	about	about	RB
6745	1572	20	fifteen	fifteen	CD
6745	1572	21	minutes	minute	NNS
6745	1572	22	)	)	-RRB-
6745	1572	23	,	,	,
6745	1572	24	but	but	CC
6745	1572	25	be	be	VB
6745	1572	26	careful	careful	JJ
6745	1572	27	they	-PRON-	PRP
6745	1572	28	do	do	VBP
6745	1572	29	not	not	RB
6745	1572	30	burn	burn	VB
6745	1572	31	;	;	:
6745	1572	32	then	then	RB
6745	1572	33	add	add	VB
6745	1572	34	the	the	DT
6745	1572	35	dry	dry	JJ
6745	1572	36	flour	flour	NN
6745	1572	37	to	to	IN
6745	1572	38	them	-PRON-	PRP
6745	1572	39	and	and	CC
6745	1572	40	stir	stir	VB
6745	1572	41	until	until	IN
6745	1572	42	the	the	DT
6745	1572	43	flour	flour	NN
6745	1572	44	browns	brown	NNS
6745	1572	45	.	.	.
6745	1573	1	Turn	turn	VB
6745	1573	2	this	this	DT
6745	1573	3	mixture	mixture	NN
6745	1573	4	into	into	IN
6745	1573	5	the	the	DT
6745	1573	6	soup	soup	NN
6745	1573	7	,	,	,
6745	1573	8	and	and	CC
6745	1573	9	season	season	NN
6745	1573	10	with	with	IN
6745	1573	11	pepper	pepper	NN
6745	1573	12	and	and	CC
6745	1573	13	salt	salt	NN
6745	1573	14	.	.	.
6745	1574	1	Cook	cook	VB
6745	1574	2	gently	gently	RB
6745	1574	3	half	half	PDT
6745	1574	4	an	an	DT
6745	1574	5	hour	hour	NN
6745	1574	6	and	and	CC
6745	1574	7	serve	serve	VB
6745	1574	8	with	with	IN
6745	1574	9	toasted	toasted	JJ
6745	1574	10	bread	bread	NN
6745	1574	11	.	.	.
6745	1575	1	If	if	IN
6745	1575	2	the	the	DT
6745	1575	3	chicken	chicken	NN
6745	1575	4	bones	bone	NNS
6745	1575	5	are	be	VBP
6745	1575	6	used	use	VBN
6745	1575	7	,	,	,
6745	1575	8	put	put	VB
6745	1575	9	them	-PRON-	PRP
6745	1575	10	on	on	RP
6745	1575	11	to	to	TO
6745	1575	12	boil	boil	VB
6745	1575	13	in	in	IN
6745	1575	14	three	three	CD
6745	1575	15	quarts	quart	NNS
6745	1575	16	of	of	IN
6745	1575	17	water	water	NN
6745	1575	18	,	,	,
6745	1575	19	and	and	CC
6745	1575	20	boil	boil	VB
6745	1575	21	the	the	DT
6745	1575	22	giblets	giblet	NNS
6745	1575	23	with	with	IN
6745	1575	24	them	-PRON-	PRP
6745	1575	25	.	.	.
6745	1576	1	When	when	WRB
6745	1576	2	you	-PRON-	PRP
6745	1576	3	take	take	VBP
6745	1576	4	out	out	RP
6745	1576	5	the	the	DT
6745	1576	6	giblets	giblet	NNS
6745	1576	7	,	,	,
6745	1576	8	strain	strain	VB
6745	1576	9	the	the	DT
6745	1576	10	stock	stock	NN
6745	1576	11	through	through	IN
6745	1576	12	a	a	DT
6745	1576	13	sieve	sieve	NN
6745	1576	14	and	and	CC
6745	1576	15	return	return	VB
6745	1576	16	to	to	IN
6745	1576	17	the	the	DT
6745	1576	18	pot	pot	NN
6745	1576	19	;	;	:
6745	1576	20	then	then	RB
6745	1576	21	proceed	proceed	VB
6745	1576	22	as	as	IN
6745	1576	23	before	before	RB
6745	1576	24	.	.	.
6745	1577	1	Potage	potage	NN
6745	1577	2	à	à	NNP
6745	1577	3	la	la	NNP
6745	1577	4	Reine	Reine	NNP
6745	1577	5	,	,	,
6745	1577	6	Boil	Boil	NNP
6745	1577	7	a	a	DT
6745	1577	8	large	large	JJ
6745	1577	9	fowl	fowl	NN
6745	1577	10	in	in	IN
6745	1577	11	three	three	CD
6745	1577	12	quarts	quart	NNS
6745	1577	13	of	of	IN
6745	1577	14	water	water	NN
6745	1577	15	until	until	IN
6745	1577	16	tender	tender	NN
6745	1577	17	(	(	-LRB-
6745	1577	18	the	the	DT
6745	1577	19	water	water	NN
6745	1577	20	should	should	MD
6745	1577	21	never	never	RB
6745	1577	22	more	more	RBR
6745	1577	23	than	than	IN
6745	1577	24	bubble	bubble	NN
6745	1577	25	)	)	-RRB-
6745	1577	26	.	.	.
6745	1578	1	Skim	Skim	NNP
6745	1578	2	off	off	IN
6745	1578	3	the	the	DT
6745	1578	4	fat	fat	NN
6745	1578	5	,	,	,
6745	1578	6	and	and	CC
6745	1578	7	add	add	VB
6745	1578	8	a	a	DT
6745	1578	9	teacupful	teacupful	NN
6745	1578	10	of	of	IN
6745	1578	11	rice	rice	NN
6745	1578	12	,	,	,
6745	1578	13	and	and	CC
6745	1578	14	,	,	,
6745	1578	15	also	also	RB
6745	1578	16	,	,	,
6745	1578	17	a	a	DT
6745	1578	18	slice	slice	NN
6745	1578	19	of	of	IN
6745	1578	20	carrot	carrot	NN
6745	1578	21	,	,	,
6745	1578	22	one	one	CD
6745	1578	23	of	of	IN
6745	1578	24	turnip	turnip	NN
6745	1578	25	,	,	,
6745	1578	26	a	a	DT
6745	1578	27	small	small	JJ
6745	1578	28	piece	piece	NN
6745	1578	29	of	of	IN
6745	1578	30	celery	celery	NN
6745	1578	31	and	and	CC
6745	1578	32	an	an	DT
6745	1578	33	onion	onion	NN
6745	1578	34	,	,	,
6745	1578	35	which	which	WDT
6745	1578	36	have	have	VBP
6745	1578	37	been	be	VBN
6745	1578	38	cooked	cook	VBN
6745	1578	39	slowly	slowly	RB
6745	1578	40	for	for	IN
6745	1578	41	fifteen	fifteen	CD
6745	1578	42	minutes	minute	NNS
6745	1578	43	in	in	IN
6745	1578	44	two	two	CD
6745	1578	45	large	large	JJ
6745	1578	46	table	table	NN
6745	1578	47	-	-	HYPH
6745	1578	48	spoonfuls	spoonful	NNS
6745	1578	49	of	of	IN
6745	1578	50	butter	butter	NN
6745	1578	51	.	.	.
6745	1579	1	Skim	Skim	NNP
6745	1579	2	this	this	DT
6745	1579	3	butter	butter	NN
6745	1579	4	carefully	carefully	RB
6745	1579	5	from	from	IN
6745	1579	6	the	the	DT
6745	1579	7	vegetables	vegetable	NNS
6745	1579	8	,	,	,
6745	1579	9	and	and	CC
6745	1579	10	into	into	IN
6745	1579	11	the	the	DT
6745	1579	12	pan	pan	NN
6745	1579	13	in	in	IN
6745	1579	14	which	which	WDT
6745	1579	15	it	-PRON-	PRP
6745	1579	16	is	be	VBZ
6745	1579	17	,	,	,
6745	1579	18	stir	stir	VB
6745	1579	19	a	a	DT
6745	1579	20	table-	table-	NN
6745	1579	21	spoonful	spoonful	JJ
6745	1579	22	of	of	IN
6745	1579	23	flour	flour	NN
6745	1579	24	.	.	.
6745	1580	1	Cook	cook	VB
6745	1580	2	until	until	IN
6745	1580	3	smooth	smooth	JJ
6745	1580	4	,	,	,
6745	1580	5	but	but	CC
6745	1580	6	not	not	RB
6745	1580	7	brown	brown	JJ
6745	1580	8	.	.	.
6745	1581	1	Add	add	VB
6745	1581	2	this	this	DT
6745	1581	3	,	,	,
6745	1581	4	as	as	RB
6745	1581	5	well	well	RB
6745	1581	6	as	as	IN
6745	1581	7	a	a	DT
6745	1581	8	small	small	JJ
6745	1581	9	piece	piece	NN
6745	1581	10	of	of	IN
6745	1581	11	cinnamon	cinnamon	NN
6745	1581	12	and	and	CC
6745	1581	13	of	of	IN
6745	1581	14	mace	mace	NN
6745	1581	15	,	,	,
6745	1581	16	and	and	CC
6745	1581	17	four	four	CD
6745	1581	18	whole	whole	JJ
6745	1581	19	cloves	clove	NNS
6745	1581	20	.	.	.
6745	1582	1	Cook	cook	VB
6745	1582	2	all	all	DT
6745	1582	3	together	together	RB
6745	1582	4	slowly	slowly	RB
6745	1582	5	for	for	IN
6745	1582	6	two	two	CD
6745	1582	7	hours	hour	NNS
6745	1582	8	.	.	.
6745	1583	1	Chop	chop	NN
6745	1583	2	and	and	CC
6745	1583	3	pound	pound	VB
6745	1583	4	the	the	DT
6745	1583	5	breast	breast	NN
6745	1583	6	of	of	IN
6745	1583	7	the	the	DT
6745	1583	8	fowl	fowl	NN
6745	1583	9	very	very	RB
6745	1583	10	fine	fine	JJ
6745	1583	11	.	.	.
6745	1584	1	Rub	rub	VB
6745	1584	2	the	the	DT
6745	1584	3	soup	soup	NN
6745	1584	4	through	through	IN
6745	1584	5	a	a	DT
6745	1584	6	fine	fine	JJ
6745	1584	7	sieve	sieve	NN
6745	1584	8	;	;	:
6745	1584	9	add	add	VB
6745	1584	10	the	the	DT
6745	1584	11	pounded	pound	VBN
6745	1584	12	breast	breast	NN
6745	1584	13	and	and	CC
6745	1584	14	again	again	RB
6745	1584	15	rub	rub	VB
6745	1584	16	the	the	DT
6745	1584	17	whole	whole	NN
6745	1584	18	through	through	IN
6745	1584	19	the	the	DT
6745	1584	20	sieve	sieve	NN
6745	1584	21	.	.	.
6745	1585	1	Put	put	VB
6745	1585	2	back	back	RB
6745	1585	3	on	on	IN
6745	1585	4	the	the	DT
6745	1585	5	fire	fire	NN
6745	1585	6	and	and	CC
6745	1585	7	add	add	VB
6745	1585	8	one	one	CD
6745	1585	9	and	and	CC
6745	1585	10	a	a	DT
6745	1585	11	half	half	JJ
6745	1585	12	table	table	NN
6745	1585	13	-	-	HYPH
6745	1585	14	spoonfuls	spoonful	NNS
6745	1585	15	of	of	IN
6745	1585	16	salt	salt	NN
6745	1585	17	,	,	,
6745	1585	18	a	a	DT
6745	1585	19	fourth	fourth	JJ
6745	1585	20	of	of	IN
6745	1585	21	a	a	DT
6745	1585	22	teaspoonful	teaspoonful	NN
6745	1585	23	of	of	IN
6745	1585	24	pepper	pepper	NN
6745	1585	25	and	and	CC
6745	1585	26	a	a	DT
6745	1585	27	pint	pint	NN
6745	1585	28	of	of	IN
6745	1585	29	cream	cream	NN
6745	1585	30	,	,	,
6745	1585	31	which	which	WDT
6745	1585	32	has	have	VBZ
6745	1585	33	come	come	VBN
6745	1585	34	just	just	RB
6745	1585	35	to	to	IN
6745	1585	36	a	a	DT
6745	1585	37	boil	boil	NN
6745	1585	38	.	.	.
6745	1586	1	Boil	boil	VB
6745	1586	2	up	up	RP
6745	1586	3	once	once	RB
6745	1586	4	and	and	CC
6745	1586	5	serve	serve	VB
6745	1586	6	.	.	.
6745	1587	1	This	this	DT
6745	1587	2	is	be	VBZ
6745	1587	3	a	a	DT
6745	1587	4	delicious	delicious	JJ
6745	1587	5	soup	soup	NN
6745	1587	6	.	.	.
6745	1588	1	Tomato	Tomato	NNP
6745	1588	2	Soup	Soup	NNP
6745	1588	3	.	.	.
6745	1589	1	One	one	CD
6745	1589	2	quart	quart	NN
6745	1589	3	can	can	MD
6745	1589	4	of	of	IN
6745	1589	5	tomato	tomato	NNP
6745	1589	6	,	,	,
6745	1589	7	two	two	CD
6745	1589	8	heaping	heaping	NN
6745	1589	9	table	table	NN
6745	1589	10	-	-	HYPH
6745	1589	11	spoonfuls	spoonful	NNS
6745	1589	12	of	of	IN
6745	1589	13	flour	flour	NN
6745	1589	14	,	,	,
6745	1589	15	one	one	CD
6745	1589	16	of	of	IN
6745	1589	17	butter	butter	NN
6745	1589	18	,	,	,
6745	1589	19	one	one	CD
6745	1589	20	teaspoonful	teaspoonful	NN
6745	1589	21	of	of	IN
6745	1589	22	salt	salt	NN
6745	1589	23	,	,	,
6745	1589	24	one	one	CD
6745	1589	25	of	of	IN
6745	1589	26	sugar	sugar	NN
6745	1589	27	,	,	,
6745	1589	28	a	a	DT
6745	1589	29	pint	pint	NN
6745	1589	30	of	of	IN
6745	1589	31	hot	hot	JJ
6745	1589	32	water	water	NN
6745	1589	33	.	.	.
6745	1590	1	Let	let	VB
6745	1590	2	tomato	tomato	NN
6745	1590	3	and	and	CC
6745	1590	4	water	water	NN
6745	1590	5	come	come	VB
6745	1590	6	to	to	IN
6745	1590	7	a	a	DT
6745	1590	8	boil	boil	NN
6745	1590	9	Rub	Rub	NNP
6745	1590	10	flour	flour	NN
6745	1590	11	,	,	,
6745	1590	12	butter	butter	NN
6745	1590	13	and	and	CC
6745	1590	14	a	a	DT
6745	1590	15	table-	table-	NN
6745	1590	16	spoonful	spoonful	JJ
6745	1590	17	of	of	IN
6745	1590	18	tomato	tomato	NNP
6745	1590	19	together	together	RB
6745	1590	20	.	.	.
6745	1591	1	Stir	stir	VB
6745	1591	2	into	into	IN
6745	1591	3	boiling	boiling	NN
6745	1591	4	mixture	mixture	NN
6745	1591	5	,	,	,
6745	1591	6	add	add	VB
6745	1591	7	seasoning	seasoning	NN
6745	1591	8	,	,	,
6745	1591	9	boil	boil	VBP
6745	1591	10	all	all	DT
6745	1591	11	together	together	RB
6745	1591	12	fifteen	fifteen	CD
6745	1591	13	minutes	minute	NNS
6745	1591	14	,	,	,
6745	1591	15	rub	rub	VB
6745	1591	16	through	through	RP
6745	1591	17	a	a	DT
6745	1591	18	sieve	sieve	NN
6745	1591	19	,	,	,
6745	1591	20	and	and	CC
6745	1591	21	serve	serve	VB
6745	1591	22	with	with	IN
6745	1591	23	toasted	toasted	JJ
6745	1591	24	bread	bread	NN
6745	1591	25	.	.	.
6745	1592	1	This	this	DT
6745	1592	2	bread	bread	NN
6745	1592	3	should	should	MD
6745	1592	4	first	first	RB
6745	1592	5	be	be	VB
6745	1592	6	cut	cut	VBN
6745	1592	7	in	in	IN
6745	1592	8	thin	thin	JJ
6745	1592	9	slices	slice	NNS
6745	1592	10	;	;	:
6745	1592	11	should	should	MD
6745	1592	12	be	be	VB
6745	1592	13	buttered	butter	VBN
6745	1592	14	,	,	,
6745	1592	15	cut	cut	VBN
6745	1592	16	into	into	IN
6745	1592	17	little	little	JJ
6745	1592	18	squares	square	NNS
6745	1592	19	,	,	,
6745	1592	20	placed	place	VBN
6745	1592	21	in	in	IN
6745	1592	22	a	a	DT
6745	1592	23	pan	pan	NN
6745	1592	24	,	,	,
6745	1592	25	buttered	butter	VBD
6745	1592	26	side	side	NN
6745	1592	27	up	up	RB
6745	1592	28	,	,	,
6745	1592	29	and	and	CC
6745	1592	30	browned	brown	VBN
6745	1592	31	in	in	IN
6745	1592	32	a	a	DT
6745	1592	33	quick	quick	JJ
6745	1592	34	oven	oven	NN
6745	1592	35	.	.	.
6745	1593	1	Mock	Mock	NNP
6745	1593	2	Bisque	Bisque	NNP
6745	1593	3	Soup	Soup	NNP
6745	1593	4	.	.	.
6745	1594	1	A	a	DT
6745	1594	2	quart	quart	NN
6745	1594	3	can	can	MD
6745	1594	4	of	of	IN
6745	1594	5	tomato	tomato	NNP
6745	1594	6	,	,	,
6745	1594	7	three	three	CD
6745	1594	8	pints	pint	NNS
6745	1594	9	of	of	IN
6745	1594	10	milk	milk	NN
6745	1594	11	,	,	,
6745	1594	12	a	a	DT
6745	1594	13	large	large	JJ
6745	1594	14	table	table	NN
6745	1594	15	-	-	HYPH
6745	1594	16	spoonful	spoonful	JJ
6745	1594	17	of	of	IN
6745	1594	18	flour	flour	NN
6745	1594	19	,	,	,
6745	1594	20	butter	butter	VB
6745	1594	21	the	the	DT
6745	1594	22	size	size	NN
6745	1594	23	of	of	IN
6745	1594	24	an	an	DT
6745	1594	25	egg	egg	NN
6745	1594	26	,	,	,
6745	1594	27	pepper	pepper	NN
6745	1594	28	and	and	CC
6745	1594	29	salt	salt	NN
6745	1594	30	to	to	IN
6745	1594	31	taste	taste	NN
6745	1594	32	,	,	,
6745	1594	33	a	a	DT
6745	1594	34	scant	scant	JJ
6745	1594	35	teaspoonful	teaspoonful	NN
6745	1594	36	of	of	IN
6745	1594	37	soda	soda	NN
6745	1594	38	.	.	.
6745	1595	1	Put	put	VB
6745	1595	2	the	the	DT
6745	1595	3	tomato	tomato	NN
6745	1595	4	on	on	RP
6745	1595	5	to	to	IN
6745	1595	6	stew	stew	NN
6745	1595	7	,	,	,
6745	1595	8	and	and	CC
6745	1595	9	the	the	DT
6745	1595	10	milk	milk	NN
6745	1595	11	in	in	IN
6745	1595	12	a	a	DT
6745	1595	13	double	double	JJ
6745	1595	14	kettle	kettle	NN
6745	1595	15	to	to	TO
6745	1595	16	boil	boil	VB
6745	1595	17	,	,	,
6745	1595	18	reserving	reserve	VBG
6745	1595	19	however	however	RB
6745	1595	20	,	,	,
6745	1595	21	half	half	PDT
6745	1595	22	a	a	DT
6745	1595	23	cupful	cupful	NN
6745	1595	24	to	to	TO
6745	1595	25	mix	mix	VB
6745	1595	26	with	with	IN
6745	1595	27	flour	flour	NN
6745	1595	28	.	.	.
6745	1596	1	Mix	mix	VB
6745	1596	2	the	the	DT
6745	1596	3	flour	flour	NN
6745	1596	4	smoothly	smoothly	RB
6745	1596	5	with	with	IN
6745	1596	6	this	this	DT
6745	1596	7	cold	cold	JJ
6745	1596	8	milk	milk	NN
6745	1596	9	,	,	,
6745	1596	10	stir	stir	VB
6745	1596	11	into	into	IN
6745	1596	12	the	the	DT
6745	1596	13	boiling	boiling	NN
6745	1596	14	milk	milk	NN
6745	1596	15	,	,	,
6745	1596	16	and	and	CC
6745	1596	17	cook	cook	VB
6745	1596	18	ten	ten	CD
6745	1596	19	minutes	minute	NNS
6745	1596	20	.	.	.
6745	1597	1	To	to	IN
6745	1597	2	the	the	DT
6745	1597	3	tomato	tomato	NN
6745	1597	4	add	add	VB
6745	1597	5	the	the	DT
6745	1597	6	soda	soda	NN
6745	1597	7	;	;	:
6745	1597	8	stir	stir	VB
6745	1597	9	well	well	RB
6745	1597	10	,	,	,
6745	1597	11	and	and	CC
6745	1597	12	rub	rub	VB
6745	1597	13	through	through	RP
6745	1597	14	a	a	DT
6745	1597	15	strainer	strainer	NN
6745	1597	16	that	that	WDT
6745	1597	17	is	be	VBZ
6745	1597	18	fine	fine	JJ
6745	1597	19	enough	enough	RB
6745	1597	20	to	to	TO
6745	1597	21	keep	keep	VB
6745	1597	22	back	back	RB
6745	1597	23	the	the	DT
6745	1597	24	seeds	seed	NNS
6745	1597	25	.	.	.
6745	1598	1	Add	add	VB
6745	1598	2	butter	butter	NN
6745	1598	3	,	,	,
6745	1598	4	salt	salt	NN
6745	1598	5	and	and	CC
6745	1598	6	pepper	pepper	NN
6745	1598	7	to	to	IN
6745	1598	8	the	the	DT
6745	1598	9	milk	milk	NN
6745	1598	10	,	,	,
6745	1598	11	and	and	CC
6745	1598	12	then	then	RB
6745	1598	13	the	the	DT
6745	1598	14	tomato	tomato	NN
6745	1598	15	.	.	.
6745	1599	1	Serve	serve	VB
6745	1599	2	immediately	immediately	RB
6745	1599	3	.	.	.
6745	1600	1	If	if	IN
6745	1600	2	half	half	PDT
6745	1600	3	the	the	DT
6745	1600	4	rule	rule	NN
6745	1600	5	is	be	VBZ
6745	1600	6	made	make	VBN
6745	1600	7	,	,	,
6745	1600	8	stir	stir	VB
6745	1600	9	the	the	DT
6745	1600	10	tomato	tomato	NN
6745	1600	11	well	well	NN
6745	1600	12	in	in	IN
6745	1600	13	the	the	DT
6745	1600	14	can	can	NN
6745	1600	15	before	before	IN
6745	1600	16	dividing	divide	VBG
6745	1600	17	,	,	,
6745	1600	18	as	as	IN
6745	1600	19	the	the	DT
6745	1600	20	liquid	liquid	JJ
6745	1600	21	portion	portion	NN
6745	1600	22	is	be	VBZ
6745	1600	23	the	the	DT
6745	1600	24	more	more	JJR
6745	1600	25	acid	acid	NN
6745	1600	26	.	.	.
6745	1601	1	Onion	Onion	NNP
6745	1601	2	Soup	Soup	NNP
6745	1601	3	.	.	.
6745	1602	1	One	one	CD
6745	1602	2	quart	quart	NN
6745	1602	3	of	of	IN
6745	1602	4	milk	milk	NN
6745	1602	5	,	,	,
6745	1602	6	six	six	CD
6745	1602	7	large	large	JJ
6745	1602	8	onions	onion	NNS
6745	1602	9	,	,	,
6745	1602	10	yolks	yolk	NNS
6745	1602	11	of	of	IN
6745	1602	12	four	four	CD
6745	1602	13	eggs	egg	NNS
6745	1602	14	,	,	,
6745	1602	15	three	three	CD
6745	1602	16	table-	table-	NN
6745	1602	17	spoonfuls	spoonful	NNS
6745	1602	18	of	of	IN
6745	1602	19	butter	butter	NN
6745	1602	20	,	,	,
6745	1602	21	a	a	DT
6745	1602	22	large	large	JJ
6745	1602	23	one	one	NN
6745	1602	24	of	of	IN
6745	1602	25	flour	flour	NN
6745	1602	26	,	,	,
6745	1602	27	one	one	CD
6745	1602	28	cupful	cupful	NN
6745	1602	29	of	of	IN
6745	1602	30	cream	cream	NN
6745	1602	31	,	,	,
6745	1602	32	salt	salt	NN
6745	1602	33	,	,	,
6745	1602	34	pepper	pepper	NN
6745	1602	35	.	.	.
6745	1603	1	Put	put	VB
6745	1603	2	the	the	DT
6745	1603	3	butter	butter	NN
6745	1603	4	in	in	IN
6745	1603	5	a	a	DT
6745	1603	6	frying	frying	JJ
6745	1603	7	-	-	HYPH
6745	1603	8	pan	pan	NN
6745	1603	9	.	.	.
6745	1604	1	Cut	cut	VB
6745	1604	2	the	the	DT
6745	1604	3	onions	onion	NNS
6745	1604	4	into	into	IN
6745	1604	5	thin	thin	JJ
6745	1604	6	slices	slice	NNS
6745	1604	7	and	and	CC
6745	1604	8	drop	drop	NN
6745	1604	9	in	in	IN
6745	1604	10	the	the	DT
6745	1604	11	butter	butter	NN
6745	1604	12	.	.	.
6745	1605	1	Stir	stir	VB
6745	1605	2	until	until	IN
6745	1605	3	they	-PRON-	PRP
6745	1605	4	begin	begin	VBP
6745	1605	5	to	to	TO
6745	1605	6	cook	cook	VB
6745	1605	7	;	;	:
6745	1605	8	then	then	RB
6745	1605	9	cover	cover	VB
6745	1605	10	tight	tight	RB
6745	1605	11	and	and	CC
6745	1605	12	set	set	VBN
6745	1605	13	back	back	RP
6745	1605	14	where	where	WRB
6745	1605	15	they	-PRON-	PRP
6745	1605	16	will	will	MD
6745	1605	17	simmer	simmer	VB
6745	1605	18	,	,	,
6745	1605	19	but	but	CC
6745	1605	20	not	not	RB
6745	1605	21	burn	burn	VB
6745	1605	22	,	,	,
6745	1605	23	for	for	IN
6745	1605	24	half	half	PDT
6745	1605	25	an	an	DT
6745	1605	26	hour	hour	NN
6745	1605	27	.	.	.
6745	1606	1	Now	now	RB
6745	1606	2	put	put	VB
6745	1606	3	the	the	DT
6745	1606	4	milk	milk	NN
6745	1606	5	on	on	RP
6745	1606	6	to	to	TO
6745	1606	7	boil	boil	VB
6745	1606	8	,	,	,
6745	1606	9	and	and	CC
6745	1606	10	then	then	RB
6745	1606	11	add	add	VB
6745	1606	12	the	the	DT
6745	1606	13	dry	dry	JJ
6745	1606	14	flour	flour	NN
6745	1606	15	to	to	IN
6745	1606	16	the	the	DT
6745	1606	17	onions	onion	NNS
6745	1606	18	,	,	,
6745	1606	19	and	and	CC
6745	1606	20	stir	stir	VB
6745	1606	21	constantly	constantly	RB
6745	1606	22	for	for	IN
6745	1606	23	three	three	CD
6745	1606	24	minutes	minute	NNS
6745	1606	25	over	over	IN
6745	1606	26	the	the	DT
6745	1606	27	fire	fire	NN
6745	1606	28	.	.	.
6745	1607	1	Then	then	RB
6745	1607	2	turn	turn	VB
6745	1607	3	the	the	DT
6745	1607	4	mixture	mixture	NN
6745	1607	5	into	into	IN
6745	1607	6	the	the	DT
6745	1607	7	milk	milk	NN
6745	1607	8	and	and	CC
6745	1607	9	cook	cook	VB
6745	1607	10	fifteen	fifteen	CD
6745	1607	11	minutes	minute	NNS
6745	1607	12	.	.	.
6745	1608	1	Rub	rub	VB
6745	1608	2	the	the	DT
6745	1608	3	soup	soup	NN
6745	1608	4	through	through	IN
6745	1608	5	a	a	DT
6745	1608	6	strainer	strainer	NN
6745	1608	7	,	,	,
6745	1608	8	return	return	VB
6745	1608	9	to	to	IN
6745	1608	10	the	the	DT
6745	1608	11	fire	fire	NN
6745	1608	12	,	,	,
6745	1608	13	season	season	NN
6745	1608	14	with	with	IN
6745	1608	15	salt	salt	NN
6745	1608	16	and	and	CC
6745	1608	17	pepper	pepper	NN
6745	1608	18	.	.	.
6745	1609	1	Beat	beat	VB
6745	1609	2	the	the	DT
6745	1609	3	yokes	yoke	NNS
6745	1609	4	of	of	IN
6745	1609	5	the	the	DT
6745	1609	6	eggs	egg	NNS
6745	1609	7	well	well	RB
6745	1609	8	;	;	:
6745	1609	9	add	add	VB
6745	1609	10	the	the	DT
6745	1609	11	cream	cream	NN
6745	1609	12	to	to	IN
6745	1609	13	them	-PRON-	PRP
6745	1609	14	and	and	CC
6745	1609	15	stir	stir	VB
6745	1609	16	into	into	IN
6745	1609	17	the	the	DT
6745	1609	18	soup	soup	NN
6745	1609	19	.	.	.
6745	1610	1	Cook	cook	VB
6745	1610	2	three	three	CD
6745	1610	3	minutes	minute	NNS
6745	1610	4	,	,	,
6745	1610	5	stirring	stir	VBG
6745	1610	6	constantly	constantly	RB
6745	1610	7	.	.	.
6745	1611	1	If	if	IN
6745	1611	2	you	-PRON-	PRP
6745	1611	3	have	have	VBP
6745	1611	4	no	no	DT
6745	1611	5	cream	cream	NN
6745	1611	6	,	,	,
6745	1611	7	use	use	VB
6745	1611	8	milk	milk	NN
6745	1611	9	,	,	,
6745	1611	10	in	in	IN
6745	1611	11	which	which	WDT
6745	1611	12	case	case	NN
6745	1611	13	add	add	VB
6745	1611	14	a	a	DT
6745	1611	15	table	table	NN
6745	1611	16	-	-	HYPH
6745	1611	17	spoonful	spoonful	JJ
6745	1611	18	of	of	IN
6745	1611	19	butter	butter	NN
6745	1611	20	at	at	IN
6745	1611	21	the	the	DT
6745	1611	22	same	same	JJ
6745	1611	23	time	time	NN
6745	1611	24	.	.	.
6745	1612	1	Potato	Potato	NNP
6745	1612	2	Soup	Soup	NNP
6745	1612	3	.	.	.
6745	1613	1	A	a	DT
6745	1613	2	quart	quart	NN
6745	1613	3	of	of	IN
6745	1613	4	milk	milk	NN
6745	1613	5	,	,	,
6745	1613	6	six	six	CD
6745	1613	7	large	large	JJ
6745	1613	8	potatoes	potato	NNS
6745	1613	9	,	,	,
6745	1613	10	one	one	CD
6745	1613	11	stalk	stalk	NN
6745	1613	12	of	of	IN
6745	1613	13	celery	celery	NN
6745	1613	14	,	,	,
6745	1613	15	an	an	DT
6745	1613	16	onion	onion	NN
6745	1613	17	and	and	CC
6745	1613	18	a	a	DT
6745	1613	19	table	table	NN
6745	1613	20	-	-	HYPH
6745	1613	21	spoonful	spoonful	JJ
6745	1613	22	of	of	IN
6745	1613	23	butter	butter	NN
6745	1613	24	.	.	.
6745	1614	1	Put	put	VB
6745	1614	2	milk	milk	NN
6745	1614	3	to	to	TO
6745	1614	4	boil	boil	VB
6745	1614	5	with	with	IN
6745	1614	6	onion	onion	NN
6745	1614	7	and	and	CC
6745	1614	8	celery	celery	NN
6745	1614	9	.	.	.
6745	1615	1	Pare	pare	NN
6745	1615	2	potatoes	potato	NNS
6745	1615	3	and	and	CC
6745	1615	4	boil	boil	VBP
6745	1615	5	thirty	thirty	CD
6745	1615	6	minutes	minute	NNS
6745	1615	7	.	.	.
6745	1616	1	Turn	turn	VB
6745	1616	2	off	off	RP
6745	1616	3	the	the	DT
6745	1616	4	water	water	NN
6745	1616	5	,	,	,
6745	1616	6	and	and	CC
6745	1616	7	mash	mash	NN
6745	1616	8	fine	fine	NN
6745	1616	9	and	and	CC
6745	1616	10	light	light	NN
6745	1616	11	.	.	.
6745	1617	1	Add	add	VB
6745	1617	2	boiling	boil	VBG
6745	1617	3	milk	milk	NN
6745	1617	4	and	and	CC
6745	1617	5	the	the	DT
6745	1617	6	butter	butter	NN
6745	1617	7	,	,	,
6745	1617	8	and	and	CC
6745	1617	9	pepper	pepper	NN
6745	1617	10	and	and	CC
6745	1617	11	salt	salt	NN
6745	1617	12	to	to	IN
6745	1617	13	taste	taste	NN
6745	1617	14	.	.	.
6745	1618	1	Rub	rub	VB
6745	1618	2	through	through	IN
6745	1618	3	a	a	DT
6745	1618	4	strainer	strainer	NN
6745	1618	5	and	and	CC
6745	1618	6	serve	serve	VB
6745	1618	7	immediately	immediately	RB
6745	1618	8	.	.	.
6745	1619	1	A	a	DT
6745	1619	2	cupful	cupful	NN
6745	1619	3	of	of	IN
6745	1619	4	whipped	whip	VBN
6745	1619	5	cream	cream	NN
6745	1619	6	,	,	,
6745	1619	7	added	add	VBD
6745	1619	8	when	when	WRB
6745	1619	9	in	in	IN
6745	1619	10	the	the	DT
6745	1619	11	tureen	tureen	NN
6745	1619	12	,	,	,
6745	1619	13	is	be	VBZ
6745	1619	14	a	a	DT
6745	1619	15	great	great	JJ
6745	1619	16	improvement	improvement	NN
6745	1619	17	.	.	.
6745	1620	1	This	this	DT
6745	1620	2	soup	soup	NN
6745	1620	3	must	must	MD
6745	1620	4	not	not	RB
6745	1620	5	be	be	VB
6745	1620	6	allowed	allow	VBN
6745	1620	7	to	to	TO
6745	1620	8	stand	stand	VB
6745	1620	9	,	,	,
6745	1620	10	not	not	RB
6745	1620	11	even	even	RB
6745	1620	12	if	if	IN
6745	1620	13	kept	keep	VBN
6745	1620	14	hot	hot	JJ
6745	1620	15	.	.	.
6745	1621	1	Served	serve	VBN
6745	1621	2	as	as	RB
6745	1621	3	soon	soon	RB
6745	1621	4	as	as	RB
6745	1621	5	ready	ready	JJ
6745	1621	6	,	,	,
6745	1621	7	it	-PRON-	PRP
6745	1621	8	is	be	VBZ
6745	1621	9	excellent	excellent	JJ
6745	1621	10	.	.	.
6745	1622	1	Asparagus	Asparagus	NNP
6745	1622	2	Soup	Soup	NNP
6745	1622	3	.	.	.
6745	1623	1	Two	two	CD
6745	1623	2	bundles	bundle	NNS
6745	1623	3	of	of	IN
6745	1623	4	asparagus	asparagus	NN
6745	1623	5	,	,	,
6745	1623	6	one	one	CD
6745	1623	7	quart	quart	NN
6745	1623	8	of	of	IN
6745	1623	9	white	white	JJ
6745	1623	10	stock	stock	NN
6745	1623	11	or	or	CC
6745	1623	12	water	water	NN
6745	1623	13	,	,	,
6745	1623	14	one	one	CD
6745	1623	15	pint	pint	NN
6745	1623	16	of	of	IN
6745	1623	17	milk	milk	NN
6745	1623	18	,	,	,
6745	1623	19	and	and	CC
6745	1623	20	one	one	CD
6745	1623	21	of	of	IN
6745	1623	22	cream	cream	NN
6745	1623	23	,	,	,
6745	1623	24	if	if	IN
6745	1623	25	stock	stock	NN
6745	1623	26	is	be	VBZ
6745	1623	27	used	use	VBN
6745	1623	28	,	,	,
6745	1623	29	but	but	CC
6745	1623	30	if	if	IN
6745	1623	31	water	water	NN
6745	1623	32	,	,	,
6745	1623	33	use	use	VB
6745	1623	34	all	all	DT
6745	1623	35	cream	cream	NN
6745	1623	36	;	;	:
6745	1623	37	three	three	CD
6745	1623	38	table	table	NN
6745	1623	39	-	-	HYPH
6745	1623	40	spoonfuls	spoonful	NNS
6745	1623	41	of	of	IN
6745	1623	42	butter	butter	NN
6745	1623	43	,	,	,
6745	1623	44	three	three	CD
6745	1623	45	of	of	IN
6745	1623	46	flour	flour	NN
6745	1623	47	,	,	,
6745	1623	48	one	one	CD
6745	1623	49	onion	onion	NN
6745	1623	50	,	,	,
6745	1623	51	salt	salt	NN
6745	1623	52	and	and	CC
6745	1623	53	pepper	pepper	NN
6745	1623	54	.	.	.
6745	1624	1	Cut	cut	VB
6745	1624	2	the	the	DT
6745	1624	3	tops	top	NNS
6745	1624	4	from	from	IN
6745	1624	5	one	one	CD
6745	1624	6	bunch	bunch	NN
6745	1624	7	of	of	IN
6745	1624	8	the	the	DT
6745	1624	9	asparagus	asparagus	NN
6745	1624	10	and	and	CC
6745	1624	11	cook	cook	VB
6745	1624	12	them	-PRON-	PRP
6745	1624	13	twenty	twenty	CD
6745	1624	14	minutes	minute	NNS
6745	1624	15	in	in	IN
6745	1624	16	salted	salted	JJ
6745	1624	17	water	water	NN
6745	1624	18	to	to	TO
6745	1624	19	cover	cover	VB
6745	1624	20	.	.	.
6745	1625	1	The	the	DT
6745	1625	2	remainder	remainder	NN
6745	1625	3	of	of	IN
6745	1625	4	the	the	DT
6745	1625	5	asparagus	asparagus	NN
6745	1625	6	cook	cook	NN
6745	1625	7	twenty	twenty	CD
6745	1625	8	minutes	minute	NNS
6745	1625	9	in	in	IN
6745	1625	10	the	the	DT
6745	1625	11	quart	quart	NN
6745	1625	12	of	of	IN
6745	1625	13	stock	stock	NN
6745	1625	14	or	or	CC
6745	1625	15	water	water	NN
6745	1625	16	.	.	.
6745	1626	1	Cut	cut	VB
6745	1626	2	the	the	DT
6745	1626	3	onion	onion	NN
6745	1626	4	into	into	IN
6745	1626	5	thin	thin	JJ
6745	1626	6	slices	slice	NNS
6745	1626	7	and	and	CC
6745	1626	8	fry	fry	NN
6745	1626	9	in	in	IN
6745	1626	10	the	the	DT
6745	1626	11	butter	butter	NN
6745	1626	12	ten	ten	CD
6745	1626	13	minutes	minute	NNS
6745	1626	14	,	,	,
6745	1626	15	being	be	VBG
6745	1626	16	careful	careful	JJ
6745	1626	17	not	not	RB
6745	1626	18	to	to	TO
6745	1626	19	burn	burn	VB
6745	1626	20	;	;	:
6745	1626	21	then	then	RB
6745	1626	22	add	add	VB
6745	1626	23	the	the	DT
6745	1626	24	asparagus	asparagus	NN
6745	1626	25	that	that	WDT
6745	1626	26	has	have	VBZ
6745	1626	27	been	be	VBN
6745	1626	28	boiled	boil	VBN
6745	1626	29	in	in	IN
6745	1626	30	the	the	DT
6745	1626	31	stock	stock	NN
6745	1626	32	.	.	.
6745	1627	1	Cook	cook	VB
6745	1627	2	five	five	CD
6745	1627	3	minutes	minute	NNS
6745	1627	4	,	,	,
6745	1627	5	stirring	stir	VBG
6745	1627	6	constantly	constantly	RB
6745	1627	7	;	;	:
6745	1627	8	then	then	RB
6745	1627	9	add	add	VB
6745	1627	10	flour	flour	NN
6745	1627	11	,	,	,
6745	1627	12	and	and	CC
6745	1627	13	cook	cook	VB
6745	1627	14	five	five	CD
6745	1627	15	minutes	minute	NNS
6745	1627	16	longer	long	RBR
6745	1627	17	.	.	.
6745	1628	1	Turn	turn	VB
6745	1628	2	this	this	DT
6745	1628	3	mixture	mixture	NN
6745	1628	4	into	into	IN
6745	1628	5	the	the	DT
6745	1628	6	boiling	boil	VBG
6745	1628	7	stock	stock	NN
6745	1628	8	and	and	CC
6745	1628	9	boil	boil	VB
6745	1628	10	gently	gently	RB
6745	1628	11	twenty	twenty	CD
6745	1628	12	minutes	minute	NNS
6745	1628	13	.	.	.
6745	1629	1	Rub	rub	VB
6745	1629	2	through	through	IN
6745	1629	3	a	a	DT
6745	1629	4	sieve	sieve	NN
6745	1629	5	,	,	,
6745	1629	6	add	add	VB
6745	1629	7	the	the	DT
6745	1629	8	milk	milk	NN
6745	1629	9	and	and	CC
6745	1629	10	cream	cream	NN
6745	1629	11	,	,	,
6745	1629	12	which	which	WDT
6745	1629	13	has	have	VBZ
6745	1629	14	just	just	RB
6745	1629	15	come	come	VBN
6745	1629	16	to	to	IN
6745	1629	17	a	a	DT
6745	1629	18	boil	boil	NN
6745	1629	19	,	,	,
6745	1629	20	and	and	CC
6745	1629	21	also	also	RB
6745	1629	22	the	the	DT
6745	1629	23	asparagus	asparagus	NN
6745	1629	24	heads	head	NNS
6745	1629	25	.	.	.
6745	1630	1	Season	season	NN
6745	1630	2	with	with	IN
6745	1630	3	salt	salt	NN
6745	1630	4	and	and	CC
6745	1630	5	pepper	pepper	NN
6745	1630	6	,	,	,
6745	1630	7	and	and	CC
6745	1630	8	serve	serve	VB
6745	1630	9	.	.	.
6745	1631	1	Dropped	drop	VBN
6745	1631	2	eggs	egg	NNS
6745	1631	3	can	can	MD
6745	1631	4	be	be	VB
6745	1631	5	served	serve	VBN
6745	1631	6	with	with	IN
6745	1631	7	it	-PRON-	PRP
6745	1631	8	if	if	IN
6745	1631	9	you	-PRON-	PRP
6745	1631	10	choose	choose	VBP
6745	1631	11	,	,	,
6745	1631	12	but	but	CC
6745	1631	13	they	-PRON-	PRP
6745	1631	14	are	be	VBP
6745	1631	15	rattier	rattier	RBR
6745	1631	16	heavy	heavy	JJ
6745	1631	17	for	for	IN
6745	1631	18	such	such	PDT
6745	1631	19	a	a	DT
6745	1631	20	delicate	delicate	JJ
6745	1631	21	soup	soup	NN
6745	1631	22	.	.	.
6745	1632	1	Green	Green	NNP
6745	1632	2	Pea	Pea	NNP
6745	1632	3	Soup	Soup	NNP
6745	1632	4	.	.	.
6745	1633	1	Cover	cover	VB
6745	1633	2	a	a	DT
6745	1633	3	quart	quart	NN
6745	1633	4	of	of	IN
6745	1633	5	green	green	JJ
6745	1633	6	peas	pea	NNS
6745	1633	7	with	with	IN
6745	1633	8	hot	hot	JJ
6745	1633	9	water	water	NN
6745	1633	10	,	,	,
6745	1633	11	and	and	CC
6745	1633	12	boil	boil	VB
6745	1633	13	,	,	,
6745	1633	14	with	with	IN
6745	1633	15	an	an	DT
6745	1633	16	onion	onion	NN
6745	1633	17	,	,	,
6745	1633	18	until	until	IN
6745	1633	19	they	-PRON-	PRP
6745	1633	20	will	will	MD
6745	1633	21	mash	mash	VB
6745	1633	22	easily	easily	RB
6745	1633	23	.	.	.
6745	1634	1	(	(	-LRB-
6745	1634	2	The	the	DT
6745	1634	3	time	time	NN
6745	1634	4	will	will	MD
6745	1634	5	depend	depend	VB
6745	1634	6	on	on	IN
6745	1634	7	the	the	DT
6745	1634	8	age	age	NN
6745	1634	9	of	of	IN
6745	1634	10	the	the	DT
6745	1634	11	peas	pea	NNS
6745	1634	12	,	,	,
6745	1634	13	but	but	CC
6745	1634	14	will	will	MD
6745	1634	15	be	be	VB
6745	1634	16	from	from	IN
6745	1634	17	twenty	twenty	CD
6745	1634	18	to	to	IN
6745	1634	19	thirty	thirty	CD
6745	1634	20	minutes	minute	NNS
6745	1634	21	.	.	.
6745	1634	22	)	)	-RRB-
6745	1635	1	Mash	Mash	NNP
6745	1635	2	,	,	,
6745	1635	3	and	and	CC
6745	1635	4	add	add	VB
6745	1635	5	a	a	DT
6745	1635	6	pint	pint	NN
6745	1635	7	of	of	IN
6745	1635	8	stock	stock	NN
6745	1635	9	or	or	CC
6745	1635	10	water	water	NN
6745	1635	11	.	.	.
6745	1636	1	Cook	cook	VB
6745	1636	2	together	together	RB
6745	1636	3	two	two	CD
6745	1636	4	table	table	NN
6745	1636	5	-	-	HYPH
6745	1636	6	spoonfuls	spoonful	NNS
6745	1636	7	of	of	IN
6745	1636	8	butter	butter	NN
6745	1636	9	and	and	CC
6745	1636	10	one	one	CD
6745	1636	11	of	of	IN
6745	1636	12	flour	flour	NN
6745	1636	13	until	until	IN
6745	1636	14	smooth	smooth	JJ
6745	1636	15	,	,	,
6745	1636	16	but	but	CC
6745	1636	17	not	not	RB
6745	1636	18	brown	brown	JJ
6745	1636	19	.	.	.
6745	1637	1	Add	add	VB
6745	1637	2	to	to	IN
6745	1637	3	the	the	DT
6745	1637	4	peas	pea	NNS
6745	1637	5	,	,	,
6745	1637	6	and	and	CC
6745	1637	7	then	then	RB
6745	1637	8	add	add	VB
6745	1637	9	a	a	DT
6745	1637	10	cupful	cupful	NN
6745	1637	11	of	of	IN
6745	1637	12	cream	cream	NN
6745	1637	13	and	and	CC
6745	1637	14	one	one	CD
6745	1637	15	of	of	IN
6745	1637	16	milk	milk	NN
6745	1637	17	.	.	.
6745	1638	1	Season	season	NN
6745	1638	2	with	with	IN
6745	1638	3	salt	salt	NN
6745	1638	4	and	and	CC
6745	1638	5	pepper	pepper	NN
6745	1638	6	,	,	,
6745	1638	7	and	and	CC
6745	1638	8	let	let	VB
6745	1638	9	boil	boil	VB
6745	1638	10	up	up	RP
6745	1638	11	once	once	RB
6745	1638	12	.	.	.
6745	1639	1	Strain	strain	VB
6745	1639	2	and	and	CC
6745	1639	3	serve	serve	VB
6745	1639	4	.	.	.
6745	1640	1	A	a	DT
6745	1640	2	cupful	cupful	NN
6745	1640	3	of	of	IN
6745	1640	4	whipped	whip	VBN
6745	1640	5	cream	cream	NN
6745	1640	6	added	add	VBD
6745	1640	7	the	the	DT
6745	1640	8	last	last	JJ
6745	1640	9	moment	moment	NN
6745	1640	10	is	be	VBZ
6745	1640	11	an	an	DT
6745	1640	12	improvement	improvement	NN
6745	1640	13	.	.	.
6745	1641	1	Pumpkin	Pumpkin	NNP
6745	1641	2	Soup	Soup	NNP
6745	1641	3	.	.	.
6745	1642	1	Two	two	CD
6745	1642	2	pounds	pound	NNS
6745	1642	3	of	of	IN
6745	1642	4	pumpkin	pumpkin	NN
6745	1642	5	.	.	.
6745	1643	1	Take	take	VB
6745	1643	2	out	out	RP
6745	1643	3	seeds	seed	NNS
6745	1643	4	and	and	CC
6745	1643	5	pare	pare	VB
6745	1643	6	off	off	RP
6745	1643	7	the	the	DT
6745	1643	8	rind	rind	NN
6745	1643	9	.	.	.
6745	1644	1	Cut	cut	VB
6745	1644	2	into	into	IN
6745	1644	3	small	small	JJ
6745	1644	4	pieces	piece	NNS
6745	1644	5	,	,	,
6745	1644	6	and	and	CC
6745	1644	7	put	put	VBD
6745	1644	8	into	into	IN
6745	1644	9	a	a	DT
6745	1644	10	stew	stew	NN
6745	1644	11	-	-	HYPH
6745	1644	12	pan	pan	NN
6745	1644	13	with	with	IN
6745	1644	14	half	half	PDT
6745	1644	15	a	a	DT
6745	1644	16	pint	pint	NN
6745	1644	17	of	of	IN
6745	1644	18	water	water	NN
6745	1644	19	.	.	.
6745	1645	1	Simmer	simmer	NN
6745	1645	2	slowly	slowly	RB
6745	1645	3	an	an	DT
6745	1645	4	hour	hour	NN
6745	1645	5	and	and	CC
6745	1645	6	a	a	DT
6745	1645	7	half	half	NN
6745	1645	8	,	,	,
6745	1645	9	then	then	RB
6745	1645	10	rub	rub	VB
6745	1645	11	through	through	RP
6745	1645	12	a	a	DT
6745	1645	13	sieve	sieve	NN
6745	1645	14	and	and	CC
6745	1645	15	put	put	VBD
6745	1645	16	back	back	RB
6745	1645	17	on	on	IN
6745	1645	18	the	the	DT
6745	1645	19	fire	fire	NN
6745	1645	20	with	with	IN
6745	1645	21	one	one	CD
6745	1645	22	and	and	CC
6745	1645	23	a	a	DT
6745	1645	24	half	half	NN
6745	1645	25	pints	pint	NNS
6745	1645	26	of	of	IN
6745	1645	27	boiling	boil	VBG
6745	1645	28	milk	milk	NN
6745	1645	29	,	,	,
6745	1645	30	butter	butter	VB
6745	1645	31	the	the	DT
6745	1645	32	size	size	NN
6745	1645	33	of	of	IN
6745	1645	34	an	an	DT
6745	1645	35	egg	egg	NN
6745	1645	36	,	,	,
6745	1645	37	one	one	CD
6745	1645	38	tea	tea	NN
6745	1645	39	-	-	HYPH
6745	1645	40	spoonful	spoonful	JJ
6745	1645	41	of	of	IN
6745	1645	42	sugar	sugar	NN
6745	1645	43	,	,	,
6745	1645	44	salt	salt	NN
6745	1645	45	and	and	CC
6745	1645	46	pepper	pepper	NN
6745	1645	47	to	to	TO
6745	1645	48	taste	taste	NN
6745	1645	49	,	,	,
6745	1645	50	and	and	CC
6745	1645	51	three	three	CD
6745	1645	52	slices	slice	NNS
6745	1645	53	of	of	IN
6745	1645	54	stale	stale	JJ
6745	1645	55	bread	bread	NN
6745	1645	56	,	,	,
6745	1645	57	cut	cut	VBN
6745	1645	58	into	into	IN
6745	1645	59	small	small	JJ
6745	1645	60	squares	square	NNS
6745	1645	61	.	.	.
6745	1646	1	Stir	stir	VB
6745	1646	2	occasionally	occasionally	RB
6745	1646	3	;	;	:
6745	1646	4	and	and	CC
6745	1646	5	when	when	WRB
6745	1646	6	it	-PRON-	PRP
6745	1646	7	boils	boil	VBZ
6745	1646	8	,	,	,
6745	1646	9	serve	serve	VB
6745	1646	10	.	.	.
6745	1647	1	Cream	cream	NN
6745	1647	2	of	of	IN
6745	1647	3	Celery	Celery	NNP
6745	1647	4	Soup	Soup	NNP
6745	1647	5	.	.	.
6745	1648	1	A	a	DT
6745	1648	2	pint	pint	NN
6745	1648	3	of	of	IN
6745	1648	4	milk	milk	NN
6745	1648	5	,	,	,
6745	1648	6	a	a	DT
6745	1648	7	table	table	NN
6745	1648	8	-	-	HYPH
6745	1648	9	spoonful	spoonful	JJ
6745	1648	10	of	of	IN
6745	1648	11	flour	flour	NN
6745	1648	12	,	,	,
6745	1648	13	one	one	CD
6745	1648	14	of	of	IN
6745	1648	15	butter	butter	NN
6745	1648	16	,	,	,
6745	1648	17	a	a	DT
6745	1648	18	head	head	NN
6745	1648	19	of	of	IN
6745	1648	20	celery	celery	NN
6745	1648	21	,	,	,
6745	1648	22	a	a	DT
6745	1648	23	large	large	JJ
6745	1648	24	slice	slice	NN
6745	1648	25	of	of	IN
6745	1648	26	onion	onion	NN
6745	1648	27	and	and	CC
6745	1648	28	small	small	JJ
6745	1648	29	piece	piece	NN
6745	1648	30	of	of	IN
6745	1648	31	mace	mace	NN
6745	1648	32	.	.	.
6745	1649	1	Boil	Boil	NNP
6745	1649	2	celery	celery	NN
6745	1649	3	in	in	IN
6745	1649	4	a	a	DT
6745	1649	5	pint	pint	NN
6745	1649	6	of	of	IN
6745	1649	7	water	water	NN
6745	1649	8	from	from	IN
6745	1649	9	thirty	thirty	CD
6745	1649	10	to	to	TO
6745	1649	11	forty	forty	CD
6745	1649	12	-	-	HYPH
6745	1649	13	five	five	CD
6745	1649	14	minutes	minute	NNS
6745	1649	15	;	;	:
6745	1649	16	boil	boil	NNP
6745	1649	17	mace	mace	NN
6745	1649	18	,	,	,
6745	1649	19	onion	onion	NN
6745	1649	20	and	and	CC
6745	1649	21	milk	milk	NN
6745	1649	22	together	together	RB
6745	1649	23	.	.	.
6745	1650	1	Mix	mix	VB
6745	1650	2	flour	flour	NN
6745	1650	3	with	with	IN
6745	1650	4	two	two	CD
6745	1650	5	table	table	NN
6745	1650	6	-	-	HYPH
6745	1650	7	spoonfuls	spoonful	NNS
6745	1650	8	of	of	IN
6745	1650	9	cold	cold	JJ
6745	1650	10	milk	milk	NN
6745	1650	11	,	,	,
6745	1650	12	and	and	CC
6745	1650	13	add	add	VB
6745	1650	14	to	to	IN
6745	1650	15	boiling	boil	VBG
6745	1650	16	milk	milk	NN
6745	1650	17	.	.	.
6745	1651	1	Cook	cook	VB
6745	1651	2	ten	ten	CD
6745	1651	3	minutes	minute	NNS
6745	1651	4	.	.	.
6745	1652	1	Mash	mash	NN
6745	1652	2	celery	celery	NN
6745	1652	3	in	in	IN
6745	1652	4	the	the	DT
6745	1652	5	water	water	NN
6745	1652	6	in	in	IN
6745	1652	7	which	which	WDT
6745	1652	8	it	-PRON-	PRP
6745	1652	9	has	have	VBZ
6745	1652	10	been	be	VBN
6745	1652	11	cooked	cook	VBN
6745	1652	12	,	,	,
6745	1652	13	and	and	CC
6745	1652	14	stir	stir	VB
6745	1652	15	into	into	IN
6745	1652	16	boiling	boil	VBG
6745	1652	17	milk	milk	NN
6745	1652	18	.	.	.
6745	1653	1	Add	add	VB
6745	1653	2	butter	butter	NN
6745	1653	3	,	,	,
6745	1653	4	and	and	CC
6745	1653	5	season	season	NN
6745	1653	6	with	with	IN
6745	1653	7	salt	salt	NN
6745	1653	8	and	and	CC
6745	1653	9	pepper	pepper	NN
6745	1653	10	to	to	IN
6745	1653	11	taste	taste	NN
6745	1653	12	.	.	.
6745	1654	1	Strain	strain	VB
6745	1654	2	and	and	CC
6745	1654	3	serve	serve	VB
6745	1654	4	immediately	immediately	RB
6745	1654	5	.	.	.
6745	1655	1	The	the	DT
6745	1655	2	flavor	flavor	NN
6745	1655	3	is	be	VBZ
6745	1655	4	improved	improve	VBN
6745	1655	5	by	by	IN
6745	1655	6	adding	add	VBG
6745	1655	7	a	a	DT
6745	1655	8	cupful	cupful	NN
6745	1655	9	of	of	IN
6745	1655	10	whipped	whip	VBN
6745	1655	11	cream	cream	NN
6745	1655	12	when	when	WRB
6745	1655	13	the	the	DT
6745	1655	14	soup	soup	NN
6745	1655	15	is	be	VBZ
6745	1655	16	in	in	IN
6745	1655	17	the	the	DT
6745	1655	18	tureen	tureen	NN
6745	1655	19	.	.	.
6745	1656	1	Tapioca	Tapioca	NNP
6745	1656	2	Cream	Cream	NNP
6745	1656	3	Soup	Soup	NNP
6745	1656	4	.	.	.
6745	1657	1	One	one	CD
6745	1657	2	quart	quart	NN
6745	1657	3	of	of	IN
6745	1657	4	white	white	JJ
6745	1657	5	stock	stock	NN
6745	1657	6	,	,	,
6745	1657	7	one	one	CD
6745	1657	8	pint	pint	NN
6745	1657	9	of	of	IN
6745	1657	10	cream	cream	NN
6745	1657	11	or	or	CC
6745	1657	12	milk	milk	NN
6745	1657	13	,	,	,
6745	1657	14	one	one	CD
6745	1657	15	onion	onion	NN
6745	1657	16	,	,	,
6745	1657	17	two	two	CD
6745	1657	18	stalks	stalk	NNS
6745	1657	19	of	of	IN
6745	1657	20	celery	celery	NN
6745	1657	21	,	,	,
6745	1657	22	one	one	CD
6745	1657	23	-	-	HYPH
6745	1657	24	third	third	NN
6745	1657	25	of	of	IN
6745	1657	26	a	a	DT
6745	1657	27	cupful	cupful	NN
6745	1657	28	of	of	IN
6745	1657	29	tapioca	tapioca	NN
6745	1657	30	,	,	,
6745	1657	31	two	two	CD
6745	1657	32	cupfuls	cupful	NNS
6745	1657	33	of	of	IN
6745	1657	34	cold	cold	JJ
6745	1657	35	water	water	NN
6745	1657	36	,	,	,
6745	1657	37	one	one	CD
6745	1657	38	table	table	NN
6745	1657	39	-	-	HYPH
6745	1657	40	spoonful	spoonful	JJ
6745	1657	41	of	of	IN
6745	1657	42	butter	butter	NN
6745	1657	43	,	,	,
6745	1657	44	a	a	DT
6745	1657	45	small	small	JJ
6745	1657	46	piece	piece	NN
6745	1657	47	of	of	IN
6745	1657	48	mace	mace	NN
6745	1657	49	,	,	,
6745	1657	50	salt	salt	NN
6745	1657	51	,	,	,
6745	1657	52	pepper	pepper	NN
6745	1657	53	.	.	.
6745	1658	1	Wash	wash	VB
6745	1658	2	the	the	DT
6745	1658	3	tapioca	tapioca	NN
6745	1658	4	,	,	,
6745	1658	5	and	and	CC
6745	1658	6	soak	soak	VB
6745	1658	7	over	over	RP
6745	1658	8	night	night	NN
6745	1658	9	in	in	IN
6745	1658	10	cold	cold	JJ
6745	1658	11	water	water	NN
6745	1658	12	.	.	.
6745	1659	1	Cook	cook	VB
6745	1659	2	it	-PRON-	PRP
6745	1659	3	and	and	CC
6745	1659	4	the	the	DT
6745	1659	5	stock	stock	NN
6745	1659	6	together	together	RB
6745	1659	7	,	,	,
6745	1659	8	very	very	RB
6745	1659	9	gently	gently	RB
6745	1659	10	,	,	,
6745	1659	11	for	for	IN
6745	1659	12	one	one	CD
6745	1659	13	hour	hour	NN
6745	1659	14	.	.	.
6745	1660	1	Cut	cut	VB
6745	1660	2	the	the	DT
6745	1660	3	onion	onion	NN
6745	1660	4	and	and	CC
6745	1660	5	celery	celery	NN
6745	1660	6	into	into	IN
6745	1660	7	small	small	JJ
6745	1660	8	pieces	piece	NNS
6745	1660	9	,	,	,
6745	1660	10	and	and	CC
6745	1660	11	put	put	VBD
6745	1660	12	on	on	RP
6745	1660	13	to	to	TO
6745	1660	14	cook	cook	VB
6745	1660	15	for	for	IN
6745	1660	16	twenty	twenty	CD
6745	1660	17	minutes	minute	NNS
6745	1660	18	with	with	IN
6745	1660	19	the	the	DT
6745	1660	20	milk	milk	NN
6745	1660	21	and	and	CC
6745	1660	22	mace	mace	NN
6745	1660	23	.	.	.
6745	1661	1	Strain	strain	VB
6745	1661	2	on	on	IN
6745	1661	3	the	the	DT
6745	1661	4	tapioca	tapioca	NN
6745	1661	5	and	and	CC
6745	1661	6	stock	stock	NN
6745	1661	7	.	.	.
6745	1662	1	Season	season	NN
6745	1662	2	with	with	IN
6745	1662	3	salt	salt	NN
6745	1662	4	and	and	CC
6745	1662	5	pepper	pepper	NN
6745	1662	6	,	,	,
6745	1662	7	add	add	VB
6745	1662	8	butter	butter	NN
6745	1662	9	,	,	,
6745	1662	10	and	and	CC
6745	1662	11	serve	serve	VB
6745	1662	12	.	.	.
6745	1663	1	Cream	Cream	NNP
6745	1663	2	of	of	IN
6745	1663	3	Rice	Rice	NNP
6745	1663	4	Soup	Soup	NNP
6745	1663	5	.	.	.
6745	1664	1	Two	two	CD
6745	1664	2	quarts	quart	NNS
6745	1664	3	of	of	IN
6745	1664	4	chicken	chicken	NN
6745	1664	5	stock	stock	NN
6745	1664	6	(	(	-LRB-
6745	1664	7	the	the	DT
6745	1664	8	water	water	NN
6745	1664	9	in	in	IN
6745	1664	10	which	which	WDT
6745	1664	11	fowl	fowl	NN
6745	1664	12	have	have	VBP
6745	1664	13	been	be	VBN
6745	1664	14	boiled	boil	VBN
6745	1664	15	will	will	MD
6745	1664	16	answer	answer	VB
6745	1664	17	)	)	-RRB-
6745	1664	18	,	,	,
6745	1664	19	one	one	CD
6745	1664	20	tea	tea	NN
6745	1664	21	-	-	HYPH
6745	1664	22	cupful	cupful	JJ
6745	1664	23	of	of	IN
6745	1664	24	rice	rice	NN
6745	1664	25	,	,	,
6745	1664	26	a	a	DT
6745	1664	27	quart	quart	NN
6745	1664	28	of	of	IN
6745	1664	29	cream	cream	NN
6745	1664	30	or	or	CC
6745	1664	31	milk	milk	NN
6745	1664	32	,	,	,
6745	1664	33	a	a	DT
6745	1664	34	small	small	JJ
6745	1664	35	onion	onion	NN
6745	1664	36	,	,	,
6745	1664	37	a	a	DT
6745	1664	38	stalk	stalk	NN
6745	1664	39	of	of	IN
6745	1664	40	celery	celery	NN
6745	1664	41	and	and	CC
6745	1664	42	salt	salt	NN
6745	1664	43	and	and	CC
6745	1664	44	pepper	pepper	NN
6745	1664	45	to	to	IN
6745	1664	46	taste	taste	NN
6745	1664	47	.	.	.
6745	1665	1	Wash	wash	VB
6745	1665	2	rice	rice	NN
6745	1665	3	carefully	carefully	RB
6745	1665	4	,	,	,
6745	1665	5	and	and	CC
6745	1665	6	add	add	VB
6745	1665	7	to	to	IN
6745	1665	8	chicken	chicken	NN
6745	1665	9	stock	stock	NN
6745	1665	10	,	,	,
6745	1665	11	onion	onion	NN
6745	1665	12	and	and	CC
6745	1665	13	celery	celery	NN
6745	1665	14	.	.	.
6745	1666	1	Cook	cook	VB
6745	1666	2	slowly	slowly	RB
6745	1666	3	two	two	CD
6745	1666	4	hours	hour	NNS
6745	1666	5	(	(	-LRB-
6745	1666	6	it	-PRON-	PRP
6745	1666	7	should	should	MD
6745	1666	8	hardly	hardly	RB
6745	1666	9	bubble	bubble	VB
6745	1666	10	)	)	-RRB-
6745	1666	11	.	.	.
6745	1667	1	Put	put	VB
6745	1667	2	through	through	RP
6745	1667	3	a	a	DT
6745	1667	4	sieve	sieve	NN
6745	1667	5	;	;	:
6745	1667	6	add	add	VB
6745	1667	7	seasoning	seasoning	NN
6745	1667	8	and	and	CC
6745	1667	9	the	the	DT
6745	1667	10	milk	milk	NN
6745	1667	11	or	or	CC
6745	1667	12	cream	cream	NN
6745	1667	13	,	,	,
6745	1667	14	which	which	WDT
6745	1667	15	has	have	VBZ
6745	1667	16	been	be	VBN
6745	1667	17	allowed	allow	VBN
6745	1667	18	to	to	TO
6745	1667	19	come	come	VB
6745	1667	20	just	just	RB
6745	1667	21	to	to	IN
6745	1667	22	a	a	DT
6745	1667	23	boil	boil	NN
6745	1667	24	.	.	.
6745	1668	1	If	if	IN
6745	1668	2	milk	milk	NN
6745	1668	3	,	,	,
6745	1668	4	use	use	VBP
6745	1668	5	also	also	RB
6745	1668	6	a	a	DT
6745	1668	7	table	table	NN
6745	1668	8	-	-	HYPH
6745	1668	9	spoonful	spoonful	JJ
6745	1668	10	of	of	IN
6745	1668	11	butter	butter	NN
6745	1668	12	.	.	.
6745	1669	1	Cream	cream	NN
6745	1669	2	of	of	IN
6745	1669	3	Barley	Barley	NNP
6745	1669	4	Soup	Soup	NNP
6745	1669	5	.	.	.
6745	1670	1	A	a	DT
6745	1670	2	tea	tea	NN
6745	1670	3	-	-	HYPH
6745	1670	4	cupful	cupful	JJ
6745	1670	5	of	of	IN
6745	1670	6	barley	barley	NN
6745	1670	7	,	,	,
6745	1670	8	well	well	UH
6745	1670	9	washed	wash	VBN
6745	1670	10	;	;	:
6745	1670	11	three	three	CD
6745	1670	12	pints	pint	NNS
6745	1670	13	of	of	IN
6745	1670	14	chicken	chicken	NN
6745	1670	15	stock	stock	NN
6745	1670	16	,	,	,
6745	1670	17	an	an	DT
6745	1670	18	onion	onion	NN
6745	1670	19	and	and	CC
6745	1670	20	a	a	DT
6745	1670	21	small	small	JJ
6745	1670	22	piece	piece	NN
6745	1670	23	each	each	DT
6745	1670	24	of	of	IN
6745	1670	25	mace	mace	NN
6745	1670	26	and	and	CC
6745	1670	27	cinnamon	cinnamon	NN
6745	1670	28	.	.	.
6745	1671	1	Cook	cook	VB
6745	1671	2	slowly	slowly	RB
6745	1671	3	together	together	RB
6745	1671	4	five	five	CD
6745	1671	5	hours	hour	NNS
6745	1671	6	;	;	:
6745	1671	7	then	then	RB
6745	1671	8	rub	rub	VB
6745	1671	9	through	through	RP
6745	1671	10	a	a	DT
6745	1671	11	sieve	sieve	NN
6745	1671	12	,	,	,
6745	1671	13	and	and	CC
6745	1671	14	add	add	VB
6745	1671	15	one	one	CD
6745	1671	16	and	and	CC
6745	1671	17	a	a	DT
6745	1671	18	half	half	NN
6745	1671	19	pints	pint	NNS
6745	1671	20	of	of	IN
6745	1671	21	boiling	boil	VBG
6745	1671	22	cream	cream	NN
6745	1671	23	or	or	CC
6745	1671	24	milk	milk	NN
6745	1671	25	.	.	.
6745	1672	1	If	if	IN
6745	1672	2	milk	milk	NN
6745	1672	3	,	,	,
6745	1672	4	add	add	VB
6745	1672	5	also	also	RB
6745	1672	6	two	two	CD
6745	1672	7	table	table	NN
6745	1672	8	-	-	HYPH
6745	1672	9	spoonfuls	spoonful	NNS
6745	1672	10	of	of	IN
6745	1672	11	butter	butter	NN
6745	1672	12	.	.	.
6745	1673	1	Salt	salt	NN
6745	1673	2	and	and	CC
6745	1673	3	pepper	pepper	NN
6745	1673	4	to	to	TO
6745	1673	5	taste	taste	NN
6745	1673	6	.	.	.
6745	1674	1	The	the	DT
6745	1674	2	yolks	yolk	NNS
6745	1674	3	of	of	IN
6745	1674	4	four	four	CD
6745	1674	5	eggs	egg	NNS
6745	1674	6	,	,	,
6745	1674	7	beaten	beat	VBN
6745	1674	8	with	with	IN
6745	1674	9	four	four	CD
6745	1674	10	table	table	NN
6745	1674	11	-	-	HYPH
6745	1674	12	spoonfuls	spoonful	NNS
6745	1674	13	of	of	IN
6745	1674	14	milk	milk	NN
6745	1674	15	,	,	,
6745	1674	16	and	and	CC
6745	1674	17	cooked	cook	VBD
6745	1674	18	a	a	DT
6745	1674	19	minute	minute	NN
6745	1674	20	in	in	IN
6745	1674	21	the	the	DT
6745	1674	22	boiling	boiling	NN
6745	1674	23	milk	milk	NN
6745	1674	24	or	or	CC
6745	1674	25	cream	cream	NN
6745	1674	26	,	,	,
6745	1674	27	makes	make	VBZ
6745	1674	28	the	the	DT
6745	1674	29	soup	soup	NN
6745	1674	30	very	very	RB
6745	1674	31	much	much	RB
6745	1674	32	richer	rich	JJR
6745	1674	33	.	.	.
6745	1675	1	Duchess	Duchess	NNP
6745	1675	2	Soup	Soup	NNP
6745	1675	3	.	.	.
6745	1676	1	One	one	CD
6745	1676	2	quart	quart	NN
6745	1676	3	of	of	IN
6745	1676	4	milk	milk	NN
6745	1676	5	,	,	,
6745	1676	6	two	two	CD
6745	1676	7	large	large	JJ
6745	1676	8	onions	onion	NNS
6745	1676	9	,	,	,
6745	1676	10	three	three	CD
6745	1676	11	eggs	egg	NNS
6745	1676	12	,	,	,
6745	1676	13	two	two	CD
6745	1676	14	table	table	NN
6745	1676	15	-	-	HYPH
6745	1676	16	spoonfuls	spoonful	NNS
6745	1676	17	of	of	IN
6745	1676	18	butter	butter	NN
6745	1676	19	,	,	,
6745	1676	20	two	two	CD
6745	1676	21	of	of	IN
6745	1676	22	flour	flour	NN
6745	1676	23	,	,	,
6745	1676	24	salt	salt	NN
6745	1676	25	,	,	,
6745	1676	26	pepper	pepper	NN
6745	1676	27	,	,	,
6745	1676	28	two	two	CD
6745	1676	29	table	table	NN
6745	1676	30	-	-	HYPH
6745	1676	31	spoonfuls	spoonful	NNS
6745	1676	32	of	of	IN
6745	1676	33	grated	grate	VBN
6745	1676	34	cheese	cheese	NN
6745	1676	35	.	.	.
6745	1677	1	Put	put	VB
6745	1677	2	milk	milk	NN
6745	1677	3	on	on	RP
6745	1677	4	to	to	TO
6745	1677	5	boil	boil	VB
6745	1677	6	.	.	.
6745	1678	1	Fry	fry	PRP
6745	1678	2	the	the	DT
6745	1678	3	butter	butter	NN
6745	1678	4	and	and	CC
6745	1678	5	onions	onion	NNS
6745	1678	6	together	together	RB
6745	1678	7	for	for	IN
6745	1678	8	eight	eight	CD
6745	1678	9	minutes	minute	NNS
6745	1678	10	;	;	:
6745	1678	11	then	then	RB
6745	1678	12	add	add	VB
6745	1678	13	dry	dry	JJ
6745	1678	14	flour	flour	NN
6745	1678	15	,	,	,
6745	1678	16	and	and	CC
6745	1678	17	cook	cook	VB
6745	1678	18	two	two	CD
6745	1678	19	minutes	minute	NNS
6745	1678	20	longer	long	RBR
6745	1678	21	,	,	,
6745	1678	22	being	be	VBG
6745	1678	23	careful	careful	JJ
6745	1678	24	not	not	RB
6745	1678	25	to	to	TO
6745	1678	26	burn	burn	VB
6745	1678	27	.	.	.
6745	1679	1	Stir	stir	VB
6745	1679	2	into	into	IN
6745	1679	3	the	the	DT
6745	1679	4	milk	milk	NN
6745	1679	5	,	,	,
6745	1679	6	and	and	CC
6745	1679	7	cook	cook	VB
6745	1679	8	ten	ten	CD
6745	1679	9	minutes	minute	NNS
6745	1679	10	.	.	.
6745	1680	1	Rub	rub	VB
6745	1680	2	through	through	IN
6745	1680	3	a	a	DT
6745	1680	4	strainer	strainer	NN
6745	1680	5	,	,	,
6745	1680	6	and	and	CC
6745	1680	7	return	return	VB
6745	1680	8	to	to	IN
6745	1680	9	the	the	DT
6745	1680	10	fire	fire	NN
6745	1680	11	.	.	.
6745	1681	1	Now	now	RB
6745	1681	2	add	add	VB
6745	1681	3	the	the	DT
6745	1681	4	cheese	cheese	NN
6745	1681	5	.	.	.
6745	1682	1	Beat	beat	VB
6745	1682	2	the	the	DT
6745	1682	3	eggs	egg	NNS
6745	1682	4	,	,	,
6745	1682	5	with	with	IN
6745	1682	6	a	a	DT
6745	1682	7	speck	speck	NN
6745	1682	8	of	of	IN
6745	1682	9	pepper	pepper	NN
6745	1682	10	and	and	CC
6745	1682	11	half	half	PDT
6745	1682	12	a	a	DT
6745	1682	13	teaspoonful	teaspoonful	NN
6745	1682	14	of	of	IN
6745	1682	15	salt	salt	NN
6745	1682	16	.	.	.
6745	1683	1	Season	season	VB
6745	1683	2	the	the	DT
6745	1683	3	soup	soup	NN
6745	1683	4	with	with	IN
6745	1683	5	salt	salt	NN
6745	1683	6	and	and	CC
6745	1683	7	pepper	pepper	NN
6745	1683	8	.	.	.
6745	1684	1	Hold	hold	VB
6745	1684	2	the	the	DT
6745	1684	3	colander	colander	NN
6745	1684	4	over	over	IN
6745	1684	5	the	the	DT
6745	1684	6	soup	soup	NN
6745	1684	7	and	and	CC
6745	1684	8	pour	pour	VB
6745	1684	9	the	the	DT
6745	1684	10	eggs	egg	NNS
6745	1684	11	through	through	RP
6745	1684	12	,	,	,
6745	1684	13	upon	upon	IN
6745	1684	14	the	the	DT
6745	1684	15	butter	butter	NN
6745	1684	16	,	,	,
6745	1684	17	and	and	CC
6745	1684	18	set	set	VBD
6745	1684	19	back	back	RP
6745	1684	20	for	for	IN
6745	1684	21	three	three	CD
6745	1684	22	minutes	minute	NNS
6745	1684	23	where	where	WRB
6745	1684	24	it	-PRON-	PRP
6745	1684	25	will	will	MD
6745	1684	26	not	not	RB
6745	1684	27	boll	boll	VB
6745	1684	28	.	.	.
6745	1685	1	Then	then	RB
6745	1685	2	serve	serve	VB
6745	1685	3	.	.	.
6745	1686	1	The	the	DT
6745	1686	2	cheese	cheese	NN
6745	1686	3	may	may	MD
6745	1686	4	be	be	VB
6745	1686	5	omitted	omit	VBN
6745	1686	6	if	if	IN
6745	1686	7	it	-PRON-	PRP
6745	1686	8	is	be	VBZ
6745	1686	9	not	not	RB
6745	1686	10	liked	like	VBN
6745	1686	11	.	.	.
6745	1687	1	Yacht	Yacht	NNP
6745	1687	2	Oyster	Oyster	NNP
6745	1687	3	Soup	Soup	NNP
6745	1687	4	.	.	.
6745	1688	1	A	a	DT
6745	1688	2	quart	quart	NN
6745	1688	3	of	of	IN
6745	1688	4	milk	milk	NN
6745	1688	5	,	,	,
6745	1688	6	one	one	CD
6745	1688	7	of	of	IN
6745	1688	8	oysters	oyster	NNS
6745	1688	9	,	,	,
6745	1688	10	a	a	DT
6745	1688	11	head	head	NN
6745	1688	12	of	of	IN
6745	1688	13	celery	celery	NN
6745	1688	14	,	,	,
6745	1688	15	a	a	DT
6745	1688	16	small	small	JJ
6745	1688	17	onion	onion	NN
6745	1688	18	,	,	,
6745	1688	19	half	half	PDT
6745	1688	20	a	a	DT
6745	1688	21	cupful	cupful	NN
6745	1688	22	of	of	IN
6745	1688	23	butter	butter	NN
6745	1688	24	,	,	,
6745	1688	25	half	half	PDT
6745	1688	26	a	a	DT
6745	1688	27	cupful	cupful	NN
6745	1688	28	of	of	IN
6745	1688	29	powdered	powder	VBN
6745	1688	30	cracker	cracker	NN
6745	1688	31	,	,	,
6745	1688	32	one	one	CD
6745	1688	33	teaspoonful	teaspoonful	NN
6745	1688	34	of	of	IN
6745	1688	35	Worcestershire	Worcestershire	NNP
6745	1688	36	sauce	sauce	NN
6745	1688	37	,	,	,
6745	1688	38	a	a	DT
6745	1688	39	speck	speck	NN
6745	1688	40	of	of	IN
6745	1688	41	cayenne	cayenne	NN
6745	1688	42	and	and	CC
6745	1688	43	salt	salt	NN
6745	1688	44	and	and	CC
6745	1688	45	pepper	pepper	NN
6745	1688	46	to	to	IN
6745	1688	47	taste	taste	NN
6745	1688	48	.	.	.
6745	1689	1	Chop	chop	NN
6745	1689	2	onion	onion	NN
6745	1689	3	and	and	CC
6745	1689	4	celery	celery	NN
6745	1689	5	fine	fine	JJ
6745	1689	6	.	.	.
6745	1690	1	Put	put	VB
6745	1690	2	on	on	RP
6745	1690	3	to	to	TO
6745	1690	4	boil	boil	VB
6745	1690	5	with	with	IN
6745	1690	6	milk	milk	NN
6745	1690	7	for	for	IN
6745	1690	8	twenty	twenty	CD
6745	1690	9	minutes	minute	NNS
6745	1690	10	.	.	.
6745	1691	1	Then	then	RB
6745	1691	2	strain	strain	VB
6745	1691	3	,	,	,
6745	1691	4	and	and	CC
6745	1691	5	add	add	VB
6745	1691	6	the	the	DT
6745	1691	7	butter	butter	NN
6745	1691	8	,	,	,
6745	1691	9	cracker	cracker	NN
6745	1691	10	,	,	,
6745	1691	11	oyster	oyster	NNP
6745	1691	12	liquor	liquor	NN
6745	1691	13	,	,	,
6745	1691	14	(	(	-LRB-
6745	1691	15	which	which	WDT
6745	1691	16	has	have	VBZ
6745	1691	17	been	be	VBN
6745	1691	18	boiled	boil	VBN
6745	1691	19	and	and	CC
6745	1691	20	skimmed	skim	VBN
6745	1691	21	)	)	-RRB-
6745	1691	22	,	,	,
6745	1691	23	and	and	CC
6745	1691	24	finally	finally	RB
6745	1691	25	the	the	DT
6745	1691	26	seasoning	seasoning	NN
6745	1691	27	and	and	CC
6745	1691	28	oysters	oyster	NNS
6745	1691	29	.	.	.
6745	1692	1	Cook	cook	VB
6745	1692	2	three	three	CD
6745	1692	3	minutes	minute	NNS
6745	1692	4	longer	long	RBR
6745	1692	5	,	,	,
6745	1692	6	and	and	CC
6745	1692	7	serve	serve	VB
6745	1692	8	.	.	.
6745	1693	1	Lobster	Lobster	NNP
6745	1693	2	Soup	Soup	NNP
6745	1693	3	with	with	IN
6745	1693	4	Milk	milk	NN
6745	1693	5	.	.	.
6745	1694	1	Meat	meat	NN
6745	1694	2	of	of	IN
6745	1694	3	a	a	DT
6745	1694	4	small	small	JJ
6745	1694	5	lobster	lobster	NN
6745	1694	6	,	,	,
6745	1694	7	chopped	chop	VBD
6745	1694	8	fine	fine	JJ
6745	1694	9	;	;	:
6745	1694	10	three	three	CD
6745	1694	11	crackers	cracker	NNS
6745	1694	12	,	,	,
6745	1694	13	rolled	roll	VBD
6745	1694	14	fine	fine	JJ
6745	1694	15	,	,	,
6745	1694	16	butter	butter	NN
6745	1694	17	--	--	:
6745	1694	18	size	size	NN
6745	1694	19	of	of	IN
6745	1694	20	an	an	DT
6745	1694	21	egg	egg	NN
6745	1694	22	,	,	,
6745	1694	23	salt	salt	NN
6745	1694	24	and	and	CC
6745	1694	25	pepper	pepper	NN
6745	1694	26	to	to	TO
6745	1694	27	taste	taste	NN
6745	1694	28	and	and	CC
6745	1694	29	a	a	DT
6745	1694	30	speck	speck	NN
6745	1694	31	of	of	IN
6745	1694	32	cayenne	cayenne	NN
6745	1694	33	.	.	.
6745	1695	1	Mix	mix	VB
6745	1695	2	all	all	DT
6745	1695	3	in	in	IN
6745	1695	4	the	the	DT
6745	1695	5	same	same	JJ
6745	1695	6	pan	pan	NN
6745	1695	7	,	,	,
6745	1695	8	and	and	CC
6745	1695	9	add	add	VB
6745	1695	10	,	,	,
6745	1695	11	gradually	gradually	RB
6745	1695	12	,	,	,
6745	1695	13	a	a	DT
6745	1695	14	pint	pint	NN
6745	1695	15	of	of	IN
6745	1695	16	boiling	boil	VBG
6745	1695	17	milk	milk	NN
6745	1695	18	,	,	,
6745	1695	19	stirring	stir	VBG
6745	1695	20	all	all	PDT
6745	1695	21	the	the	DT
6745	1695	22	while	while	NN
6745	1695	23	.	.	.
6745	1696	1	Boil	boil	VB
6745	1696	2	up	up	RP
6745	1696	3	once	once	RB
6745	1696	4	,	,	,
6745	1696	5	and	and	CC
6745	1696	6	serve	serve	VB
6745	1696	7	.	.	.
6745	1697	1	Lobster	Lobster	NNP
6745	1697	2	Soup	Soup	NNP
6745	1697	3	with	with	IN
6745	1697	4	Stock	Stock	NNP
6745	1697	5	.	.	.
6745	1698	1	One	one	CD
6745	1698	2	small	small	JJ
6745	1698	3	lobster	lobster	NN
6745	1698	4	,	,	,
6745	1698	5	three	three	CD
6745	1698	6	pints	pint	NNS
6745	1698	7	of	of	IN
6745	1698	8	water	water	NN
6745	1698	9	or	or	CC
6745	1698	10	stock	stock	NN
6745	1698	11	,	,	,
6745	1698	12	three	three	CD
6745	1698	13	large	large	JJ
6745	1698	14	table-	table-	NN
6745	1698	15	spoonfuls	spoonful	NNS
6745	1698	16	of	of	IN
6745	1698	17	butter	butter	NN
6745	1698	18	and	and	CC
6745	1698	19	three	three	CD
6745	1698	20	of	of	IN
6745	1698	21	flour	flour	NN
6745	1698	22	,	,	,
6745	1698	23	a	a	DT
6745	1698	24	speck	speck	NN
6745	1698	25	of	of	IN
6745	1698	26	cayenne	cayenne	NN
6745	1698	27	,	,	,
6745	1698	28	white	white	JJ
6745	1698	29	pepper	pepper	NN
6745	1698	30	and	and	CC
6745	1698	31	salt	salt	NN
6745	1698	32	to	to	IN
6745	1698	33	taste	taste	NN
6745	1698	34	.	.	.
6745	1699	1	Break	break	VB
6745	1699	2	up	up	RP
6745	1699	3	the	the	DT
6745	1699	4	body	body	NN
6745	1699	5	of	of	IN
6745	1699	6	the	the	DT
6745	1699	7	lobster	lobster	NN
6745	1699	8	,	,	,
6745	1699	9	and	and	CC
6745	1699	10	cut	cut	VBD
6745	1699	11	off	off	RP
6745	1699	12	the	the	DT
6745	1699	13	scraggy	scraggy	JJ
6745	1699	14	parts	part	NNS
6745	1699	15	of	of	IN
6745	1699	16	the	the	DT
6745	1699	17	meat	meat	NN
6745	1699	18	.	.	.
6745	1700	1	Pour	pour	VB
6745	1700	2	over	over	IN
6745	1700	3	these	these	DT
6745	1700	4	and	and	CC
6745	1700	5	the	the	DT
6745	1700	6	body	body	NN
6745	1700	7	the	the	DT
6745	1700	8	water	water	NN
6745	1700	9	or	or	CC
6745	1700	10	stock	stock	NN
6745	1700	11	.	.	.
6745	1701	1	If	if	IN
6745	1701	2	there	there	EX
6745	1701	3	is	be	VBZ
6745	1701	4	"	"	``
6745	1701	5	coral	coral	JJ
6745	1701	6	"	"	''
6745	1701	7	in	in	IN
6745	1701	8	the	the	DT
6745	1701	9	lobster	lobster	NN
6745	1701	10	,	,	,
6745	1701	11	pound	pound	VBP
6745	1701	12	it	-PRON-	PRP
6745	1701	13	and	and	CC
6745	1701	14	use	use	VBP
6745	1701	15	also	also	RB
6745	1701	16	.	.	.
6745	1702	1	Boil	Boil	NNP
6745	1702	2	twenty	twenty	CD
6745	1702	3	minutes	minute	NNS
6745	1702	4	.	.	.
6745	1703	1	Cook	cook	VB
6745	1703	2	the	the	DT
6745	1703	3	butter	butter	NN
6745	1703	4	and	and	CC
6745	1703	5	flour	flour	NN
6745	1703	6	until	until	IN
6745	1703	7	smooth	smooth	JJ
6745	1703	8	,	,	,
6745	1703	9	but	but	CC
6745	1703	10	not	not	RB
6745	1703	11	brown	brown	JJ
6745	1703	12	.	.	.
6745	1704	1	Stir	stir	VB
6745	1704	2	into	into	IN
6745	1704	3	the	the	DT
6745	1704	4	cooking	cooking	NN
6745	1704	5	mixture	mixture	NN
6745	1704	6	and	and	CC
6745	1704	7	add	add	VB
6745	1704	8	the	the	DT
6745	1704	9	seasoning	seasoning	NN
6745	1704	10	.	.	.
6745	1705	1	Boil	Boil	NNP
6745	1705	2	two	two	CD
6745	1705	3	minutes	minute	NNS
6745	1705	4	,	,	,
6745	1705	5	and	and	CC
6745	1705	6	strain	strain	VB
6745	1705	7	into	into	IN
6745	1705	8	a	a	DT
6745	1705	9	saucepan	saucepan	NN
6745	1705	10	.	.	.
6745	1706	1	Have	have	VBP
6745	1706	2	the	the	DT
6745	1706	3	remainder	remainder	NN
6745	1706	4	of	of	IN
6745	1706	5	the	the	DT
6745	1706	6	lobster	lobster	NN
6745	1706	7	meat	meat	NN
6745	1706	8	--	--	:
6745	1706	9	that	that	WDT
6745	1706	10	found	find	VBD
6745	1706	11	in	in	IN
6745	1706	12	the	the	DT
6745	1706	13	tail	tail	NN
6745	1706	14	and	and	CC
6745	1706	15	claws	claws	NN
6745	1706	16	--	--	:
6745	1706	17	cut	cut	VB
6745	1706	18	up	up	RP
6745	1706	19	very	very	RB
6745	1706	20	fine	fine	JJ
6745	1706	21	,	,	,
6745	1706	22	and	and	CC
6745	1706	23	add	add	VB
6745	1706	24	it	-PRON-	PRP
6745	1706	25	to	to	IN
6745	1706	26	the	the	DT
6745	1706	27	soup	soup	NN
6745	1706	28	.	.	.
6745	1707	1	Boil	boil	VB
6745	1707	2	up	up	RP
6745	1707	3	once	once	RB
6745	1707	4	,	,	,
6745	1707	5	and	and	CC
6745	1707	6	serve	serve	VB
6745	1707	7	.	.	.
6745	1708	1	Philadelphia	Philadelphia	NNP
6745	1708	2	Clam	Clam	NNP
6745	1708	3	Soup	Soup	NNP
6745	1708	4	.	.	.
6745	1709	1	Twenty	twenty	CD
6745	1709	2	-	-	HYPH
6745	1709	3	five	five	CD
6745	1709	4	small	small	JJ
6745	1709	5	clams	clam	NNS
6745	1709	6	,	,	,
6745	1709	7	one	one	CD
6745	1709	8	quart	quart	NN
6745	1709	9	of	of	IN
6745	1709	10	milk	milk	NN
6745	1709	11	,	,	,
6745	1709	12	half	half	PDT
6745	1709	13	a	a	DT
6745	1709	14	cupful	cupful	NN
6745	1709	15	of	of	IN
6745	1709	16	butter	butter	NN
6745	1709	17	,	,	,
6745	1709	18	one	one	CD
6745	1709	19	table	table	NN
6745	1709	20	-	-	HYPH
6745	1709	21	spoonful	spoonful	JJ
6745	1709	22	of	of	IN
6745	1709	23	chopped	chop	VBN
6745	1709	24	parsley	parsley	NN
6745	1709	25	,	,	,
6745	1709	26	three	three	CD
6745	1709	27	potatoes	potato	NNS
6745	1709	28	,	,	,
6745	1709	29	two	two	CD
6745	1709	30	large	large	JJ
6745	1709	31	table	table	NN
6745	1709	32	-	-	HYPH
6745	1709	33	spoonfuls	spoonful	NNS
6745	1709	34	of	of	IN
6745	1709	35	flour	flour	NN
6745	1709	36	,	,	,
6745	1709	37	salt	salt	NN
6745	1709	38	,	,	,
6745	1709	39	pepper	pepper	NN
6745	1709	40	.	.	.
6745	1710	1	The	the	DT
6745	1710	2	clams	clam	NNS
6745	1710	3	should	should	MD
6745	1710	4	be	be	VB
6745	1710	5	chopped	chop	VBN
6745	1710	6	fine	fine	JJ
6745	1710	7	end	end	NN
6745	1710	8	put	put	VBN
6745	1710	9	into	into	IN
6745	1710	10	a	a	DT
6745	1710	11	colander	colander	NN
6745	1710	12	to	to	TO
6745	1710	13	drain	drain	VB
6745	1710	14	.	.	.
6745	1711	1	Pare	pare	VB
6745	1711	2	the	the	DT
6745	1711	3	potatoes	potato	NNS
6745	1711	4	,	,	,
6745	1711	5	and	and	CC
6745	1711	6	chop	chop	NN
6745	1711	7	rather	rather	RB
6745	1711	8	fine	fine	RB
6745	1711	9	.	.	.
6745	1712	1	Put	put	VB
6745	1712	2	them	-PRON-	PRP
6745	1712	3	on	on	RP
6745	1712	4	to	to	TO
6745	1712	5	boil	boil	VB
6745	1712	6	with	with	IN
6745	1712	7	the	the	DT
6745	1712	8	milk	milk	NN
6745	1712	9	,	,	,
6745	1712	10	in	in	IN
6745	1712	11	a	a	DT
6745	1712	12	double	double	JJ
6745	1712	13	kettle	kettle	NN
6745	1712	14	.	.	.
6745	1713	1	Rub	rub	VB
6745	1713	2	the	the	DT
6745	1713	3	butter	butter	NN
6745	1713	4	and	and	CC
6745	1713	5	flour	flour	NN
6745	1713	6	together	together	RB
6745	1713	7	until	until	IN
6745	1713	8	perfectly	perfectly	RB
6745	1713	9	creamy	creamy	JJ
6745	1713	10	,	,	,
6745	1713	11	and	and	CC
6745	1713	12	when	when	WRB
6745	1713	13	the	the	DT
6745	1713	14	milk	milk	NN
6745	1713	15	and	and	CC
6745	1713	16	potatoes	potato	NNS
6745	1713	17	have	have	VBP
6745	1713	18	been	be	VBN
6745	1713	19	boiling	boil	VBG
6745	1713	20	fifteen	fifteen	CD
6745	1713	21	minutes	minute	NNS
6745	1713	22	,	,	,
6745	1713	23	stir	stir	VB
6745	1713	24	this	this	DT
6745	1713	25	in	in	RP
6745	1713	26	,	,	,
6745	1713	27	and	and	CC
6745	1713	28	cook	cook	VB
6745	1713	29	eight	eight	CD
6745	1713	30	minutes	minute	NNS
6745	1713	31	more	more	JJR
6745	1713	32	.	.	.
6745	1714	1	Add	add	VB
6745	1714	2	the	the	DT
6745	1714	3	parsley	parsley	NN
6745	1714	4	,	,	,
6745	1714	5	pepper	pepper	NN
6745	1714	6	and	and	CC
6745	1714	7	salt	salt	NN
6745	1714	8	,	,	,
6745	1714	9	and	and	CC
6745	1714	10	cook	cook	VB
6745	1714	11	three	three	CD
6745	1714	12	minutes	minute	NNS
6745	1714	13	longer	long	RBR
6745	1714	14	.	.	.
6745	1715	1	Now	now	RB
6745	1715	2	add	add	VB
6745	1715	3	the	the	DT
6745	1715	4	clams	clam	NNS
6745	1715	5	.	.	.
6745	1716	1	Cook	cook	VB
6745	1716	2	one	one	CD
6745	1716	3	minute	minute	NN
6745	1716	4	longer	long	RBR
6745	1716	5	,	,	,
6745	1716	6	and	and	CC
6745	1716	7	serve	serve	VB
6745	1716	8	.	.	.
6745	1717	1	This	this	DT
6745	1717	2	gives	give	VBZ
6745	1717	3	a	a	DT
6745	1717	4	very	very	RB
6745	1717	5	delicate	delicate	JJ
6745	1717	6	soup	soup	NN
6745	1717	7	,	,	,
6745	1717	8	as	as	IN
6745	1717	9	the	the	DT
6745	1717	10	liquor	liquor	NN
6745	1717	11	from	from	IN
6745	1717	12	the	the	DT
6745	1717	13	clams	clam	NNS
6745	1717	14	is	be	VBZ
6745	1717	15	not	not	RB
6745	1717	16	used	use	VBN
6745	1717	17	.	.	.
6745	1718	1	Fish	Fish	NNP
6745	1718	2	Chowder	Chowder	NNP
6745	1718	3	.	.	.
6745	1719	1	Five	five	CD
6745	1719	2	pounds	pound	NNS
6745	1719	3	of	of	IN
6745	1719	4	any	any	DT
6745	1719	5	kind	kind	NN
6745	1719	6	of	of	IN
6745	1719	7	fish	fish	NN
6745	1719	8	,	,	,
6745	1719	9	(	(	-LRB-
6745	1719	10	the	the	DT
6745	1719	11	light	light	JJ
6745	1719	12	salt	salt	NN
6745	1719	13	-	-	HYPH
6745	1719	14	water	water	NN
6745	1719	15	fish	fish	NN
6745	1719	16	is	be	VBZ
6745	1719	17	the	the	DT
6745	1719	18	best	good	JJS
6745	1719	19	)	)	-RRB-
6745	1719	20	,	,	,
6745	1719	21	half	half	PDT
6745	1719	22	a	a	DT
6745	1719	23	pound	pound	NN
6745	1719	24	of	of	IN
6745	1719	25	pork	pork	NN
6745	1719	26	,	,	,
6745	1719	27	two	two	CD
6745	1719	28	large	large	JJ
6745	1719	29	onions	onion	NNS
6745	1719	30	,	,	,
6745	1719	31	one	one	CD
6745	1719	32	quart	quart	NN
6745	1719	33	of	of	IN
6745	1719	34	sliced	slice	VBN
6745	1719	35	potatoes	potato	NNS
6745	1719	36	,	,	,
6745	1719	37	one	one	CD
6745	1719	38	quart	quart	NN
6745	1719	39	of	of	IN
6745	1719	40	water	water	NN
6745	1719	41	,	,	,
6745	1719	42	one	one	CD
6745	1719	43	pint	pint	NN
6745	1719	44	of	of	IN
6745	1719	45	milk	milk	NN
6745	1719	46	,	,	,
6745	1719	47	two	two	CD
6745	1719	48	table	table	NN
6745	1719	49	-	-	HYPH
6745	1719	50	spoonfuls	spoonful	NNS
6745	1719	51	of	of	IN
6745	1719	52	flour	flour	NN
6745	1719	53	,	,	,
6745	1719	54	six	six	CD
6745	1719	55	crackers	cracker	NNS
6745	1719	56	,	,	,
6745	1719	57	salt	salt	NN
6745	1719	58	,	,	,
6745	1719	59	pepper	pepper	NN
6745	1719	60	.	.	.
6745	1720	1	Skin	skin	VB
6745	1720	2	the	the	DT
6745	1720	3	fish	fish	NN
6745	1720	4	,	,	,
6745	1720	5	and	and	CC
6745	1720	6	cut	cut	VBD
6745	1720	7	all	all	PDT
6745	1720	8	the	the	DT
6745	1720	9	flesh	flesh	NN
6745	1720	10	from	from	IN
6745	1720	11	the	the	DT
6745	1720	12	bones	bone	NNS
6745	1720	13	.	.	.
6745	1721	1	Put	put	VB
6745	1721	2	the	the	DT
6745	1721	3	bones	bone	NNS
6745	1721	4	onto	onto	IN
6745	1721	5	cook	cook	NN
6745	1721	6	in	in	IN
6745	1721	7	the	the	DT
6745	1721	8	quart	quart	NN
6745	1721	9	of	of	IN
6745	1721	10	water	water	NN
6745	1721	11	,	,	,
6745	1721	12	and	and	CC
6745	1721	13	simmer	simmer	NN
6745	1721	14	gently	gently	RB
6745	1721	15	ten	ten	CD
6745	1721	16	minutes	minute	NNS
6745	1721	17	.	.	.
6745	1722	1	Fry	fry	NN
6745	1722	2	the	the	DT
6745	1722	3	pork	pork	NN
6745	1722	4	;	;	:
6745	1722	5	then	then	RB
6745	1722	6	add	add	VB
6745	1722	7	the	the	DT
6745	1722	8	onions	onion	NNS
6745	1722	9	,	,	,
6745	1722	10	cut	cut	VBN
6745	1722	11	into	into	IN
6745	1722	12	slices	slice	NNS
6745	1722	13	.	.	.
6745	1723	1	Cover	cover	NN
6745	1723	2	,	,	,
6745	1723	3	and	and	CC
6745	1723	4	cook	cook	VB
6745	1723	5	five	five	CD
6745	1723	6	minutes	minute	NNS
6745	1723	7	;	;	:
6745	1723	8	then	then	RB
6745	1723	9	add	add	VB
6745	1723	10	the	the	DT
6745	1723	11	flour	flour	NN
6745	1723	12	,	,	,
6745	1723	13	and	and	CC
6745	1723	14	cook	cook	VB
6745	1723	15	eight	eight	CD
6745	1723	16	minutes	minute	NNS
6745	1723	17	longer	long	RBR
6745	1723	18	,	,	,
6745	1723	19	stirring	stir	VBG
6745	1723	20	often	often	RB
6745	1723	21	.	.	.
6745	1724	1	Strain	strain	VB
6745	1724	2	on	on	IN
6745	1724	3	this	this	DT
6745	1724	4	the	the	DT
6745	1724	5	water	water	NN
6745	1724	6	in	in	IN
6745	1724	7	which	which	WDT
6745	1724	8	the	the	DT
6745	1724	9	fish	fish	NN
6745	1724	10	bones	bone	NNS
6745	1724	11	were	be	VBD
6745	1724	12	cooked	cook	VBN
6745	1724	13	and	and	CC
6745	1724	14	boil	boil	VB
6745	1724	15	gently	gently	RB
6745	1724	16	for	for	IN
6745	1724	17	five	five	CD
6745	1724	18	minutes	minute	NNS
6745	1724	19	;	;	:
6745	1724	20	then	then	RB
6745	1724	21	strain	strain	VB
6745	1724	22	all	all	RB
6745	1724	23	on	on	IN
6745	1724	24	the	the	DT
6745	1724	25	potatoes	potato	NNS
6745	1724	26	and	and	CC
6745	1724	27	fish	fish	NN
6745	1724	28	.	.	.
6745	1725	1	Season	season	NN
6745	1725	2	with	with	IN
6745	1725	3	salt	salt	NN
6745	1725	4	and	and	CC
6745	1725	5	pepper	pepper	NN
6745	1725	6	,	,	,
6745	1725	7	and	and	CC
6745	1725	8	simmer	simmer	JJ
6745	1725	9	fifteen	fifteen	CD
6745	1725	10	minutes	minute	NNS
6745	1725	11	.	.	.
6745	1726	1	Add	add	VB
6745	1726	2	the	the	DT
6745	1726	3	milk	milk	NN
6745	1726	4	and	and	CC
6745	1726	5	the	the	DT
6745	1726	6	crackers	cracker	NNS
6745	1726	7	,	,	,
6745	1726	8	which	which	WDT
6745	1726	9	were	be	VBD
6745	1726	10	first	first	RB
6745	1726	11	soaked	soak	VBN
6745	1726	12	for	for	IN
6745	1726	13	three	three	CD
6745	1726	14	minutes	minute	NNS
6745	1726	15	,	,	,
6745	1726	16	in	in	IN
6745	1726	17	the	the	DT
6745	1726	18	milk	milk	NN
6745	1726	19	.	.	.
6745	1727	1	Let	let	VB
6745	1727	2	it	-PRON-	PRP
6745	1727	3	boil	boil	VB
6745	1727	4	up	up	RP
6745	1727	5	once	once	RB
6745	1727	6	,	,	,
6745	1727	7	and	and	CC
6745	1727	8	serve	serve	VB
6745	1727	9	.	.	.
6745	1728	1	The	the	DT
6745	1728	2	milk	milk	NN
6745	1728	3	maybe	maybe	RB
6745	1728	4	omitted	omit	VBN
6745	1728	5	,	,	,
6745	1728	6	and	and	CC
6745	1728	7	a	a	DT
6745	1728	8	pint	pint	NN
6745	1728	9	of	of	IN
6745	1728	10	tomatoes	tomato	NNS
6745	1728	11	used	use	VBN
6745	1728	12	,	,	,
6745	1728	13	if	if	IN
6745	1728	14	you	-PRON-	PRP
6745	1728	15	like	like	VBP
6745	1728	16	.	.	.
6745	1729	1	Corn	Corn	NNP
6745	1729	2	Chowder	Chowder	NNP
6745	1729	3	.	.	.
6745	1730	1	Cut	cut	VB
6745	1730	2	enough	enough	JJ
6745	1730	3	green	green	JJ
6745	1730	4	corn	corn	NN
6745	1730	5	from	from	IN
6745	1730	6	the	the	DT
6745	1730	7	cob	cob	NN
6745	1730	8	to	to	TO
6745	1730	9	make	make	VB
6745	1730	10	a	a	DT
6745	1730	11	quart	quart	NN
6745	1730	12	;	;	:
6745	1730	13	pare	pare	NN
6745	1730	14	and	and	CC
6745	1730	15	slice	slice	VB
6745	1730	16	one	one	CD
6745	1730	17	quart	quart	NN
6745	1730	18	of	of	IN
6745	1730	19	potatoes	potato	NNS
6745	1730	20	;	;	:
6745	1730	21	pare	pare	NNP
6745	1730	22	and	and	CC
6745	1730	23	slice	slice	VB
6745	1730	24	two	two	CD
6745	1730	25	onions	onion	NNS
6745	1730	26	.	.	.
6745	1731	1	Cut	cut	VB
6745	1731	2	half	half	PDT
6745	1731	3	a	a	DT
6745	1731	4	pound	pound	NN
6745	1731	5	of	of	IN
6745	1731	6	pork	pork	NN
6745	1731	7	in	in	IN
6745	1731	8	slices	slice	NNS
6745	1731	9	,	,	,
6745	1731	10	and	and	CC
6745	1731	11	fry	fry	VB
6745	1731	12	until	until	IN
6745	1731	13	brown	brown	NNP
6745	1731	14	then	then	RB
6745	1731	15	take	take	VB
6745	1731	16	up	up	RP
6745	1731	17	,	,	,
6745	1731	18	and	and	CC
6745	1731	19	fry	fry	VB
6745	1731	20	the	the	DT
6745	1731	21	onions	onion	NNS
6745	1731	22	in	in	IN
6745	1731	23	the	the	DT
6745	1731	24	fat	fat	NN
6745	1731	25	.	.	.
6745	1732	1	Put	put	VB
6745	1732	2	the	the	DT
6745	1732	3	potatoes	potato	NNS
6745	1732	4	and	and	CC
6745	1732	5	corn	corn	NN
6745	1732	6	into	into	IN
6745	1732	7	the	the	DT
6745	1732	8	kettle	kettle	NN
6745	1732	9	in	in	IN
6745	1732	10	layers	layer	NNS
6745	1732	11	,	,	,
6745	1732	12	sprinkling	sprinkle	VBG
6745	1732	13	each	each	DT
6745	1732	14	layer	layer	NN
6745	1732	15	with	with	IN
6745	1732	16	salt	salt	NN
6745	1732	17	,	,	,
6745	1732	18	pepper	pepper	NN
6745	1732	19	and	and	CC
6745	1732	20	flour	flour	NN
6745	1732	21	.	.	.
6745	1733	1	Use	use	VB
6745	1733	2	half	half	PDT
6745	1733	3	a	a	DT
6745	1733	4	teaspoonful	teaspoonful	NN
6745	1733	5	of	of	IN
6745	1733	6	pepper	pepper	NN
6745	1733	7	,	,	,
6745	1733	8	one	one	CD
6745	1733	9	and	and	CC
6745	1733	10	a	a	DT
6745	1733	11	half	half	JJ
6745	1733	12	table	table	NN
6745	1733	13	-	-	HYPH
6745	1733	14	spoonfuls	spoonful	NNS
6745	1733	15	of	of	IN
6745	1733	16	salt	salt	NN
6745	1733	17	and	and	CC
6745	1733	18	three	three	CD
6745	1733	19	of	of	IN
6745	1733	20	flour	flour	NN
6745	1733	21	.	.	.
6745	1734	1	Place	place	VB
6745	1734	2	the	the	DT
6745	1734	3	gravy	gravy	NN
6745	1734	4	strainer	strainer	NN
6745	1734	5	on	on	IN
6745	1734	6	the	the	DT
6745	1734	7	vegetables	vegetable	NNS
6745	1734	8	,	,	,
6745	1734	9	and	and	CC
6745	1734	10	turn	turn	VB
6745	1734	11	the	the	DT
6745	1734	12	onions	onion	NNS
6745	1734	13	and	and	CC
6745	1734	14	pork	pork	NN
6745	1734	15	fat	fat	NN
6745	1734	16	into	into	IN
6745	1734	17	it	-PRON-	PRP
6745	1734	18	,	,	,
6745	1734	19	and	and	CC
6745	1734	20	with	with	IN
6745	1734	21	a	a	DT
6745	1734	22	spoon	spoon	NN
6745	1734	23	press	press	NN
6745	1734	24	the	the	DT
6745	1734	25	juice	juice	NN
6745	1734	26	through	through	RB
6745	1734	27	;	;	:
6745	1734	28	then	then	RB
6745	1734	29	slowly	slowly	RB
6745	1734	30	pour	pour	VBP
6745	1734	31	one	one	CD
6745	1734	32	and	and	CC
6745	1734	33	one	one	CD
6745	1734	34	-	-	HYPH
6745	1734	35	fourth	fourth	NN
6745	1734	36	quarts	quart	NNS
6745	1734	37	of	of	IN
6745	1734	38	boiling	boil	VBG
6745	1734	39	water	water	NN
6745	1734	40	through	through	IN
6745	1734	41	the	the	DT
6745	1734	42	strainer	strainer	NN
6745	1734	43	,	,	,
6745	1734	44	rubbing	rub	VBG
6745	1734	45	as	as	IN
6745	1734	46	much	much	JJ
6745	1734	47	onion	onion	NN
6745	1734	48	through	through	IN
6745	1734	49	as	as	IN
6745	1734	50	possible	possible	JJ
6745	1734	51	.	.	.
6745	1735	1	Take	take	VB
6745	1735	2	out	out	RP
6745	1735	3	the	the	DT
6745	1735	4	strainer	strainer	NN
6745	1735	5	,	,	,
6745	1735	6	cover	cover	VB
6745	1735	7	the	the	DT
6745	1735	8	kettle	kettle	NN
6745	1735	9	,	,	,
6745	1735	10	and	and	CC
6745	1735	11	boil	boil	VB
6745	1735	12	gently	gently	RB
6745	1735	13	for	for	IN
6745	1735	14	twenty	twenty	CD
6745	1735	15	minutes	minute	NNS
6745	1735	16	.	.	.
6745	1736	1	Mix	mix	VB
6745	1736	2	three	three	CD
6745	1736	3	table	table	NN
6745	1736	4	-	-	HYPH
6745	1736	5	spoonfuls	spoonful	NNS
6745	1736	6	of	of	IN
6745	1736	7	flour	flour	NN
6745	1736	8	with	with	IN
6745	1736	9	a	a	DT
6745	1736	10	little	little	JJ
6745	1736	11	milk	milk	NN
6745	1736	12	,	,	,
6745	1736	13	and	and	CC
6745	1736	14	when	when	WRB
6745	1736	15	perfectly	perfectly	RB
6745	1736	16	smooth	smooth	JJ
6745	1736	17	,	,	,
6745	1736	18	add	add	VBP
6745	1736	19	a	a	DT
6745	1736	20	pint	pint	NN
6745	1736	21	and	and	CC
6745	1736	22	a	a	DT
6745	1736	23	half	half	NN
6745	1736	24	of	of	IN
6745	1736	25	rich	rich	JJ
6745	1736	26	milk	milk	NN
6745	1736	27	.	.	.
6745	1737	1	Stir	stir	VB
6745	1737	2	this	this	DT
6745	1737	3	into	into	IN
6745	1737	4	the	the	DT
6745	1737	5	boiling	boiling	NN
6745	1737	6	chowder	chowder	NN
6745	1737	7	.	.	.
6745	1738	1	Taste	taste	NN
6745	1738	2	to	to	TO
6745	1738	3	see	see	VB
6745	1738	4	if	if	IN
6745	1738	5	seasoned	season	VBN
6745	1738	6	enough	enough	RB
6745	1738	7	,	,	,
6745	1738	8	and	and	CC
6745	1738	9	if	if	IN
6745	1738	10	it	-PRON-	PRP
6745	1738	11	is	be	VBZ
6745	1738	12	not	not	RB
6745	1738	13	,	,	,
6745	1738	14	add	add	VB
6745	1738	15	more	more	JJR
6745	1738	16	pepper	pepper	NN
6745	1738	17	and	and	CC
6745	1738	18	salt	salt	NN
6745	1738	19	.	.	.
6745	1739	1	Then	then	RB
6745	1739	2	add	add	VB
6745	1739	3	six	six	CD
6745	1739	4	crackers	cracker	NNS
6745	1739	5	,	,	,
6745	1739	6	split	split	VBD
6745	1739	7	,	,	,
6745	1739	8	and	and	CC
6745	1739	9	dipped	dip	VBD
6745	1739	10	for	for	IN
6745	1739	11	a	a	DT
6745	1739	12	minute	minute	NN
6745	1739	13	in	in	IN
6745	1739	14	cold	cold	JJ
6745	1739	15	water	water	NN
6745	1739	16	.	.	.
6745	1740	1	Put	put	VB
6745	1740	2	on	on	RP
6745	1740	3	the	the	DT
6745	1740	4	cover	cover	NN
6745	1740	5	,	,	,
6745	1740	6	boil	boil	VB
6745	1740	7	up	up	RP
6745	1740	8	once	once	RB
6745	1740	9	,	,	,
6745	1740	10	and	and	CC
6745	1740	11	serve	serve	VB
6745	1740	12	.	.	.
6745	1741	1	Corn	Corn	NNP
6745	1741	2	Soup	Soup	NNP
6745	1741	3	.	.	.
6745	1742	1	One	one	CD
6745	1742	2	pint	pint	NN
6745	1742	3	of	of	IN
6745	1742	4	grated	grate	VBN
6745	1742	5	green	green	JJ
6745	1742	6	com	com	NN
6745	1742	7	,	,	,
6745	1742	8	one	one	CD
6745	1742	9	quart	quart	NN
6745	1742	10	of	of	IN
6745	1742	11	milk	milk	NN
6745	1742	12	,	,	,
6745	1742	13	one	one	CD
6745	1742	14	pint	pint	NN
6745	1742	15	of	of	IN
6745	1742	16	hot	hot	JJ
6745	1742	17	water	water	NN
6745	1742	18	,	,	,
6745	1742	19	one	one	CD
6745	1742	20	heaping	heaping	NN
6745	1742	21	table	table	NN
6745	1742	22	-	-	HYPH
6745	1742	23	spoonful	spoonful	JJ
6745	1742	24	of	of	IN
6745	1742	25	flour	flour	NN
6745	1742	26	,	,	,
6745	1742	27	two	two	CD
6745	1742	28	table	table	NN
6745	1742	29	-	-	HYPH
6745	1742	30	spoonfuls	spoonful	NNS
6745	1742	31	of	of	IN
6745	1742	32	butter	butter	NN
6745	1742	33	,	,	,
6745	1742	34	one	one	CD
6745	1742	35	slice	slice	NN
6745	1742	36	of	of	IN
6745	1742	37	onion	onion	NN
6745	1742	38	,	,	,
6745	1742	39	salt	salt	NN
6745	1742	40	and	and	CC
6745	1742	41	pepper	pepper	NN
6745	1742	42	to	to	IN
6745	1742	43	taste	taste	NN
6745	1742	44	.	.	.
6745	1743	1	Cook	cook	VB
6745	1743	2	the	the	DT
6745	1743	3	corn	corn	NN
6745	1743	4	in	in	IN
6745	1743	5	the	the	DT
6745	1743	6	water	water	NN
6745	1743	7	thirty	thirty	CD
6745	1743	8	minutes	minute	NNS
6745	1743	9	.	.	.
6745	1744	1	Let	let	VB
6745	1744	2	the	the	DT
6745	1744	3	milk	milk	NN
6745	1744	4	and	and	CC
6745	1744	5	onion	onion	NN
6745	1744	6	come	come	VBP
6745	1744	7	to	to	IN
6745	1744	8	a	a	DT
6745	1744	9	boil	boil	NN
6745	1744	10	.	.	.
6745	1745	1	Have	have	VBP
6745	1745	2	the	the	DT
6745	1745	3	flour	flour	NN
6745	1745	4	and	and	CC
6745	1745	5	butter	butter	NN
6745	1745	6	mixed	mix	VBN
6745	1745	7	together	together	RB
6745	1745	8	,	,	,
6745	1745	9	and	and	CC
6745	1745	10	add	add	VB
6745	1745	11	a	a	DT
6745	1745	12	few	few	JJ
6745	1745	13	table	table	NN
6745	1745	14	-	-	HYPH
6745	1745	15	spoonfuls	spoonful	NNS
6745	1745	16	of	of	IN
6745	1745	17	the	the	DT
6745	1745	18	boiling	boiling	NN
6745	1745	19	milk	milk	NN
6745	1745	20	.	.	.
6745	1746	1	When	when	WRB
6745	1746	2	perfectly	perfectly	RB
6745	1746	3	smooth	smooth	JJ
6745	1746	4	stir	stir	NN
6745	1746	5	into	into	IN
6745	1746	6	the	the	DT
6745	1746	7	milk	milk	NN
6745	1746	8	;	;	:
6745	1746	9	and	and	CC
6745	1746	10	cook	cook	VBP
6745	1746	11	eight	eight	CD
6745	1746	12	minutes	minute	NNS
6745	1746	13	.	.	.
6745	1747	1	Take	take	VB
6745	1747	2	out	out	RP
6745	1747	3	the	the	DT
6745	1747	4	onion	onion	NN
6745	1747	5	and	and	CC
6745	1747	6	add	add	VB
6745	1747	7	the	the	DT
6745	1747	8	corn	corn	NN
6745	1747	9	.	.	.
6745	1748	1	Season	season	NN
6745	1748	2	to	to	TO
6745	1748	3	taste	taste	VB
6745	1748	4	,	,	,
6745	1748	5	and	and	CC
6745	1748	6	serve	serve	VB
6745	1748	7	.	.	.
6745	1749	1	Glaze	Glaze	NNP
6745	1749	2	.	.	.
6745	1750	1	Boil	Boil	NNP
6745	1750	2	four	four	CD
6745	1750	3	quarts	quart	NNS
6745	1750	4	of	of	IN
6745	1750	5	consommé	consommé	NN
6745	1750	6	rapidly	rapidly	RB
6745	1750	7	until	until	IN
6745	1750	8	reduced	reduce	VBN
6745	1750	9	to	to	IN
6745	1750	10	one	one	CD
6745	1750	11	quart	quart	NN
6745	1750	12	.	.	.
6745	1751	1	Turn	turn	VB
6745	1751	2	into	into	IN
6745	1751	3	small	small	JJ
6745	1751	4	jars	jar	NNS
6745	1751	5	,	,	,
6745	1751	6	and	and	CC
6745	1751	7	cool	cool	VB
6745	1751	8	quickly	quickly	RB
6745	1751	9	.	.	.
6745	1752	1	This	this	DT
6745	1752	2	will	will	MD
6745	1752	3	keep	keep	VB
6745	1752	4	for	for	IN
6745	1752	5	a	a	DT
6745	1752	6	month	month	NN
6745	1752	7	in	in	IN
6745	1752	8	a	a	DT
6745	1752	9	cool	cool	JJ
6745	1752	10	,	,	,
6745	1752	11	dry	dry	JJ
6745	1752	12	place	place	NN
6745	1752	13	.	.	.
6745	1753	1	It	-PRON-	PRP
6745	1753	2	is	be	VBZ
6745	1753	3	used	use	VBN
6745	1753	4	for	for	IN
6745	1753	5	soups	soup	NNS
6745	1753	6	and	and	CC
6745	1753	7	sauces	sauce	NNS
6745	1753	8	and	and	CC
6745	1753	9	for	for	IN
6745	1753	10	glazing	glaze	VBG
6745	1753	11	meats	meat	NNS
6745	1753	12	.	.	.
6745	1754	1	French	french	JJ
6745	1754	2	Paste	Paste	NNP
6745	1754	3	for	for	IN
6745	1754	4	Soups	Soups	NNPS
6745	1754	5	.	.	.
6745	1755	1	A	a	DT
6745	1755	2	preparation	preparation	NN
6745	1755	3	for	for	IN
6745	1755	4	flavoring	flavor	VBG
6745	1755	5	and	and	CC
6745	1755	6	coloring	color	VBG
6745	1755	7	soups	soup	NNS
6745	1755	8	and	and	CC
6745	1755	9	sauces	sauce	NNS
6745	1755	10	comes	come	VBZ
6745	1755	11	in	in	IN
6745	1755	12	small	small	JJ
6745	1755	13	tin	tin	JJ
6745	1755	14	boxes	box	NNS
6745	1755	15	.	.	.
6745	1756	1	In	in	IN
6745	1756	2	each	each	DT
6745	1756	3	box	box	NN
6745	1756	4	there	there	EX
6745	1756	5	are	be	VBP
6745	1756	6	twelve	twelve	CD
6745	1756	7	little	little	JJ
6745	1756	8	squares	square	NNS
6745	1756	9	,	,	,
6745	1756	10	which	which	WDT
6745	1756	11	look	look	VBP
6745	1756	12	very	very	RB
6745	1756	13	much	much	RB
6745	1756	14	like	like	IN
6745	1756	15	chocolate	chocolate	NN
6745	1756	16	caramels	caramel	NNS
6745	1756	17	.	.	.
6745	1757	1	One	one	CD
6745	1757	2	of	of	IN
6745	1757	3	these	these	DT
6745	1757	4	will	will	MD
6745	1757	5	give	give	VB
6745	1757	6	two	two	CD
6745	1757	7	quarts	quart	NNS
6745	1757	8	of	of	IN
6745	1757	9	soup	soup	NN
6745	1757	10	the	the	DT
6745	1757	11	most	most	RBS
6745	1757	12	delicious	delicious	JJ
6745	1757	13	flavor	flavor	NN
6745	1757	14	and	and	CC
6745	1757	15	a	a	DT
6745	1757	16	rich	rich	JJ
6745	1757	17	color	color	NN
6745	1757	18	.	.	.
6745	1758	1	The	the	DT
6745	1758	2	paste	paste	NN
6745	1758	3	should	should	MD
6745	1758	4	not	not	RB
6745	1758	5	be	be	VB
6745	1758	6	cooked	cook	VBN
6745	1758	7	with	with	IN
6745	1758	8	the	the	DT
6745	1758	9	soup	soup	NN
6745	1758	10	,	,	,
6745	1758	11	but	but	CC
6745	1758	12	put	put	VBD
6745	1758	13	into	into	IN
6745	1758	14	the	the	DT
6745	1758	15	tureen	tureen	NN
6745	1758	16	,	,	,
6745	1758	17	and	and	CC
6745	1758	18	the	the	DT
6745	1758	19	soup	soup	NN
6745	1758	20	poured	pour	VBD
6745	1758	21	over	over	IN
6745	1758	22	it	-PRON-	PRP
6745	1758	23	;	;	:
6745	1758	24	and	and	CC
6745	1758	25	as	as	IN
6745	1758	26	the	the	DT
6745	1758	27	soup	soup	NN
6745	1758	28	is	be	VBZ
6745	1758	29	served	serve	VBN
6745	1758	30	,	,	,
6745	1758	31	stir	stir	VB
6745	1758	32	with	with	IN
6745	1758	33	the	the	DT
6745	1758	34	ladle	ladle	NN
6745	1758	35	.	.	.
6745	1759	1	If	if	IN
6745	1759	2	you	-PRON-	PRP
6745	1759	3	let	let	VBP
6745	1759	4	it	-PRON-	PRP
6745	1759	5	boil	boil	VB
6745	1759	6	with	with	IN
6745	1759	7	the	the	DT
6745	1759	8	clear	clear	JJ
6745	1759	9	soup	soup	NN
6745	1759	10	the	the	DT
6745	1759	11	flavor	flavor	NN
6745	1759	12	will	will	MD
6745	1759	13	not	not	RB
6745	1759	14	be	be	VB
6745	1759	15	as	as	RB
6745	1759	16	fine	fine	JJ
6745	1759	17	and	and	CC
6745	1759	18	the	the	DT
6745	1759	19	soup	soup	NN
6745	1759	20	not	not	RB
6745	1759	21	as	as	RB
6745	1759	22	clear	clear	JJ
6745	1759	23	.	.	.
6745	1760	1	It	-PRON-	PRP
6745	1760	2	may	may	MD
6745	1760	3	be	be	VB
6745	1760	4	used	use	VBN
6745	1760	5	with	with	IN
6745	1760	6	any	any	DT
6745	1760	7	dark	dark	JJ
6745	1760	8	or	or	CC
6745	1760	9	clear	clear	JJ
6745	1760	10	soup	soup	NN
6745	1760	11	,	,	,
6745	1760	12	even	even	RB
6745	1760	13	when	when	WRB
6745	1760	14	already	already	RB
6745	1760	15	seasoned	season	VBN
6745	1760	16	.	.	.
6745	1761	1	It	-PRON-	PRP
6745	1761	2	is	be	VBZ
6745	1761	3	for	for	IN
6745	1761	4	sale	sale	NN
6745	1761	5	in	in	IN
6745	1761	6	Boston	Boston	NNP
6745	1761	7	by	by	IN
6745	1761	8	S.S.	S.S.	NNP
6745	1761	9	Pierce	Pierce	NNP
6745	1761	10	and	and	CC
6745	1761	11	McDewell	McDewell	NNP
6745	1761	12	&	&	CC
6745	1761	13	Adams	Adams	NNP
6745	1761	14	;	;	:
6745	1761	15	New	New	NNP
6745	1761	16	York	York	NNP
6745	1761	17	:	:	:
6745	1761	18	Park	Park	NNP
6745	1761	19	,	,	,
6745	1761	20	Tilford	Tilford	NNP
6745	1761	21	&	&	CC
6745	1761	22	Co.	Co.	NNP
6745	1761	23	,	,	,
6745	1761	24	retail	retail	NN
6745	1761	25	,	,	,
6745	1761	26	E.C.	E.C.	NNP
6745	1762	1	Hayward	Hayward	NNP
6745	1762	2	&	&	CC
6745	1762	3	Co.	Co.	NNP
6745	1762	4	,	,	,
6745	1762	5	192	192	CD
6745	1762	6	-	-	SYM
6745	1762	7	4	4	CD
6745	1762	8	Chamber	Chamber	NNP
6745	1762	9	street	street	NN
6745	1762	10	,	,	,
6745	1762	11	wholesale	wholesale	JJ
6745	1762	12	;	;	:
6745	1762	13	Philadelphia	Philadelphia	NNP
6745	1762	14	:	:	:
6745	1762	15	Githens	Githens	NNP
6745	1762	16	&	&	CC
6745	1762	17	Rexsame	Rexsame	NNP
6745	1762	18	's	's	POS
6745	1762	19	;	;	:
6745	1762	20	Chicago	Chicago	NNP
6745	1762	21	:	:	:
6745	1762	22	Rockwood	Rockwood	NNP
6745	1762	23	Bros.	Bros.	NNPS
6745	1762	24	,	,	,
6745	1762	25	102	102	CD
6745	1762	26	North	North	NNP
6745	1762	27	Clark	Clark	NNP
6745	1762	28	street	street	NN
6745	1762	29	;	;	:
6745	1762	30	St.	St.	NNP
6745	1762	31	Louis	Louis	NNP
6745	1762	32	:	:	:
6745	1762	33	David	David	NNP
6745	1762	34	Nicholson	Nicholson	NNP
6745	1762	35	.	.	.
6745	1763	1	The	the	DT
6745	1763	2	paste	paste	NN
6745	1763	3	costs	cost	VBZ
6745	1763	4	only	only	RB
6745	1763	5	twenty	twenty	CD
6745	1763	6	-	-	HYPH
6745	1763	7	five	five	CD
6745	1763	8	cents	cent	NNS
6745	1763	9	per	per	IN
6745	1763	10	box	box	NN
6745	1763	11	.	.	.
6745	1764	1	Egg	Egg	NNP
6745	1764	2	Balls	Balls	NNPS
6745	1764	3	.	.	.
6745	1765	1	Boil	Boil	NNP
6745	1765	2	four	four	CD
6745	1765	3	eggs	egg	NNS
6745	1765	4	ten	ten	CD
6745	1765	5	minutes	minute	NNS
6745	1765	6	.	.	.
6745	1766	1	Drop	drop	VB
6745	1766	2	into	into	IN
6745	1766	3	cold	cold	JJ
6745	1766	4	water	water	NN
6745	1766	5	,	,	,
6745	1766	6	and	and	CC
6745	1766	7	when	when	WRB
6745	1766	8	cool	cool	JJ
6745	1766	9	remove	remove	VBP
6745	1766	10	the	the	DT
6745	1766	11	yolks	yolk	NNS
6745	1766	12	.	.	.
6745	1767	1	Pound	pound	VB
6745	1767	2	these	these	DT
6745	1767	3	in	in	IN
6745	1767	4	a	a	DT
6745	1767	5	mortar	mortar	NN
6745	1767	6	until	until	IN
6745	1767	7	reduced	reduce	VBN
6745	1767	8	to	to	IN
6745	1767	9	a	a	DT
6745	1767	10	paste	paste	NN
6745	1767	11	,	,	,
6745	1767	12	and	and	CC
6745	1767	13	then	then	RB
6745	1767	14	beat	beat	VBD
6745	1767	15	them	-PRON-	PRP
6745	1767	16	with	with	IN
6745	1767	17	a	a	DT
6745	1767	18	teaspoonful	teaspoonful	NN
6745	1767	19	of	of	IN
6745	1767	20	salt	salt	NN
6745	1767	21	,	,	,
6745	1767	22	a	a	DT
6745	1767	23	speck	speck	NN
6745	1767	24	of	of	IN
6745	1767	25	pepper	pepper	NN
6745	1767	26	and	and	CC
6745	1767	27	the	the	DT
6745	1767	28	white	white	NN
6745	1767	29	of	of	IN
6745	1767	30	one	one	CD
6745	1767	31	raw	raw	JJ
6745	1767	32	egg	egg	NN
6745	1767	33	.	.	.
6745	1768	1	Form	form	VB
6745	1768	2	in	in	IN
6745	1768	3	balls	ball	NNS
6745	1768	4	about	about	IN
6745	1768	5	the	the	DT
6745	1768	6	size	size	NN
6745	1768	7	of	of	IN
6745	1768	8	a	a	DT
6745	1768	9	walnut	walnut	NN
6745	1768	10	.	.	.
6745	1769	1	Roll	roll	VB
6745	1769	2	in	in	IN
6745	1769	3	flour	flour	NN
6745	1769	4	,	,	,
6745	1769	5	and	and	CC
6745	1769	6	fry	fry	NNP
6745	1769	7	brown	brown	NNP
6745	1769	8	in	in	IN
6745	1769	9	butter	butter	NN
6745	1769	10	or	or	CC
6745	1769	11	chicken	chicken	NN
6745	1769	12	fat	fat	NN
6745	1769	13	,	,	,
6745	1769	14	being	be	VBG
6745	1769	15	careful	careful	JJ
6745	1769	16	not	not	RB
6745	1769	17	to	to	TO
6745	1769	18	burn	burn	VB
6745	1769	19	.	.	.
6745	1770	1	Fried	fried	JJ
6745	1770	2	Bread	Bread	NNP
6745	1770	3	for	for	IN
6745	1770	4	Soups	Soups	NNPS
6745	1770	5	.	.	.
6745	1771	1	Cut	cut	VB
6745	1771	2	stale	stale	JJ
6745	1771	3	bread	bread	NN
6745	1771	4	into	into	IN
6745	1771	5	dice	dice	NN
6745	1771	6	,	,	,
6745	1771	7	and	and	CC
6745	1771	8	fry	fry	VB
6745	1771	9	in	in	IN
6745	1771	10	boiling	boil	VBG
6745	1771	11	fat	fat	NN
6745	1771	12	until	until	IN
6745	1771	13	brown	brown	NNP
6745	1771	14	.	.	.
6745	1772	1	It	-PRON-	PRP
6745	1772	2	will	will	MD
6745	1772	3	take	take	VB
6745	1772	4	about	about	RB
6745	1772	5	half	half	PDT
6745	1772	6	a	a	DT
6745	1772	7	minute	minute	NN
6745	1772	8	.	.	.
6745	1773	1	The	the	DT
6745	1773	2	fat	fat	NN
6745	1773	3	must	must	MD
6745	1773	4	be	be	VB
6745	1773	5	smoking	smoke	VBG
6745	1773	6	in	in	IN
6745	1773	7	the	the	DT
6745	1773	8	centre	centre	NN
6745	1773	9	when	when	WRB
6745	1773	10	the	the	DT
6745	1773	11	bread	bread	NN
6745	1773	12	is	be	VBZ
6745	1773	13	put	put	VBN
6745	1773	14	into	into	IN
6745	1773	15	it	-PRON-	PRP
6745	1773	16	.	.	.
6745	1774	1	FISH	FISH	NNS
6745	1774	2	.	.	.
6745	1775	1	A	a	DT
6745	1775	2	General	General	NNP
6745	1775	3	Chapter	Chapter	NNP
6745	1775	4	on	on	IN
6745	1775	5	Fish	Fish	NNP
6745	1775	6	.	.	.
6745	1776	1	It	-PRON-	PRP
6745	1776	2	may	may	MD
6745	1776	3	seem	seem	VB
6745	1776	4	as	as	IN
6745	1776	5	if	if	IN
6745	1776	6	a	a	DT
6745	1776	7	small	small	JJ
6745	1776	8	number	number	NN
6745	1776	9	of	of	IN
6745	1776	10	recipes	recipe	NNS
6745	1776	11	has	have	VBZ
6745	1776	12	been	be	VBN
6745	1776	13	given	give	VBN
6745	1776	14	,	,	,
6745	1776	15	but	but	CC
6745	1776	16	the	the	DT
6745	1776	17	aim	aim	NN
6745	1776	18	has	have	VBZ
6745	1776	19	been	be	VBN
6745	1776	20	to	to	TO
6745	1776	21	present	present	VB
6745	1776	22	under	under	IN
6745	1776	23	the	the	DT
6745	1776	24	heads	head	NNS
6745	1776	25	of	of	IN
6745	1776	26	Baking	Baking	NNP
6745	1776	27	,	,	,
6745	1776	28	Boiling	Boiling	NNP
6745	1776	29	,	,	,
6745	1776	30	Broiling	Broiling	NNP
6745	1776	31	,	,	,
6745	1776	32	Frying	fry	VBG
6745	1776	33	and	and	CC
6745	1776	34	Stewing	stew	VBG
6745	1776	35	such	such	JJ
6745	1776	36	general	general	JJ
6745	1776	37	directions	direction	NNS
6745	1776	38	that	that	WDT
6745	1776	39	one	one	PRP
6745	1776	40	can	can	MD
6745	1776	41	not	not	RB
6745	1776	42	be	be	VB
6745	1776	43	at	at	IN
6745	1776	44	a	a	DT
6745	1776	45	loss	loss	NN
6745	1776	46	as	as	IN
6745	1776	47	to	to	IN
6745	1776	48	how	how	WRB
6745	1776	49	to	to	TO
6745	1776	50	prepare	prepare	VB
6745	1776	51	any	any	DT
6745	1776	52	kind	kind	NN
6745	1776	53	of	of	IN
6745	1776	54	fish	fish	NN
6745	1776	55	.	.	.
6745	1777	1	Once	once	RB
6745	1777	2	having	have	VBG
6745	1777	3	mastered	master	VBN
6745	1777	4	the	the	DT
6745	1777	5	five	five	CD
6745	1777	6	primary	primary	JJ
6745	1777	7	methods	method	NNS
6745	1777	8	,	,	,
6745	1777	9	and	and	CC
6745	1777	10	learned	learn	VBD
6745	1777	11	also	also	RB
6745	1777	12	how	how	WRB
6745	1777	13	to	to	TO
6745	1777	14	make	make	VB
6745	1777	15	sauces	sauce	NNS
6745	1777	16	,	,	,
6745	1777	17	the	the	DT
6745	1777	18	variety	variety	NN
6745	1777	19	of	of	IN
6745	1777	20	dishes	dish	NNS
6745	1777	21	within	within	IN
6745	1777	22	the	the	DT
6745	1777	23	cook	cook	NN
6745	1777	24	's	's	POS
6745	1777	25	power	power	NN
6745	1777	26	is	be	VBZ
6745	1777	27	great	great	JJ
6745	1777	28	All	all	DT
6745	1777	29	that	that	WDT
6745	1777	30	is	be	VBZ
6745	1777	31	required	require	VBN
6745	1777	32	is	be	VBZ
6745	1777	33	confidence	confidence	NN
6745	1777	34	in	in	IN
6745	1777	35	the	the	DT
6745	1777	36	rules	rule	NNS
6745	1777	37	,	,	,
6745	1777	38	which	which	WDT
6745	1777	39	are	be	VBP
6745	1777	40	perfectly	perfectly	RB
6745	1777	41	reliable	reliable	JJ
6745	1777	42	,	,	,
6745	1777	43	and	and	CC
6745	1777	44	will	will	MD
6745	1777	45	always	always	RB
6745	1777	46	bring	bring	VB
6745	1777	47	about	about	RP
6745	1777	48	a	a	DT
6745	1777	49	satisfactory	satisfactory	JJ
6745	1777	50	result	result	NN
6745	1777	51	if	if	IN
6745	1777	52	followed	follow	VBN
6745	1777	53	carefully	carefully	RB
6745	1777	54	.	.	.
6745	1778	1	Fish	fish	NN
6745	1778	2	,	,	,
6745	1778	3	to	to	TO
6745	1778	4	be	be	VB
6745	1778	5	eatable	eatable	JJ
6745	1778	6	,	,	,
6745	1778	7	should	should	MD
6745	1778	8	be	be	VB
6745	1778	9	perfectly	perfectly	RB
6745	1778	10	fresh	fresh	JJ
6745	1778	11	.	.	.
6745	1779	1	Nothing	nothing	NN
6745	1779	2	else	else	RB
6745	1779	3	in	in	IN
6745	1779	4	the	the	DT
6745	1779	5	line	line	NN
6745	1779	6	of	of	IN
6745	1779	7	food	food	NN
6745	1779	8	deteriorates	deteriorate	NNS
6745	1779	9	so	so	RB
6745	1779	10	rapidly	rapidly	RB
6745	1779	11	,	,	,
6745	1779	12	especially	especially	RB
6745	1779	13	the	the	DT
6745	1779	14	white	white	JJ
6745	1779	15	fish	fish	NN
6745	1779	16	-	-	,
6745	1779	17	those	those	DT
6745	1779	18	that	that	WDT
6745	1779	19	are	be	VBP
6745	1779	20	nearly	nearly	RB
6745	1779	21	free	free	JJ
6745	1779	22	of	of	IN
6745	1779	23	oil	oil	NN
6745	1779	24	,	,	,
6745	1779	25	like	like	IN
6745	1779	26	cod	cod	NN
6745	1779	27	,	,	,
6745	1779	28	cusk	cusk	NN
6745	1779	29	,	,	,
6745	1779	30	etc	etc	FW
6745	1779	31	.	.	.
6745	1780	1	Most	Most	JJS
6745	1780	2	of	of	IN
6745	1780	3	the	the	DT
6745	1780	4	oil	oil	NN
6745	1780	5	in	in	IN
6745	1780	6	this	this	DT
6745	1780	7	class	class	NN
6745	1780	8	centres	centre	VBZ
6745	1780	9	in	in	IN
6745	1780	10	the	the	DT
6745	1780	11	liver	liver	NN
6745	1780	12	.	.	.
6745	1781	1	Salmon	salmon	NN
6745	1781	2	,	,	,
6745	1781	3	mackerel	mackerel	NN
6745	1781	4	,	,	,
6745	1781	5	etc	etc	FW
6745	1781	6	.	.	FW
6745	1781	7	,	,	,
6745	1781	8	have	have	VBP
6745	1781	9	it	-PRON-	PRP
6745	1781	10	distributed	distribute	VBN
6745	1781	11	throughout	throughout	IN
6745	1781	12	the	the	DT
6745	1781	13	body	body	NN
6745	1781	14	,	,	,
6745	1781	15	which	which	WDT
6745	1781	16	gives	give	VBZ
6745	1781	17	a	a	DT
6745	1781	18	higher	high	JJR
6745	1781	19	and	and	CC
6745	1781	20	richer	rich	JJR
6745	1781	21	flavor	flavor	NN
6745	1781	22	,	,	,
6745	1781	23	and	and	CC
6745	1781	24	at	at	IN
6745	1781	25	the	the	DT
6745	1781	26	same	same	JJ
6745	1781	27	time	time	NN
6745	1781	28	tends	tend	VBZ
6745	1781	29	to	to	TO
6745	1781	30	preserve	preserve	VB
6745	1781	31	the	the	DT
6745	1781	32	fish	fish	NN
6745	1781	33	.	.	.
6745	1782	1	People	People	NNS
6745	1782	2	who	who	WP
6745	1782	3	do	do	VBP
6745	1782	4	not	not	RB
6745	1782	5	live	live	VB
6745	1782	6	near	near	IN
6745	1782	7	the	the	DT
6745	1782	8	seashore	seashore	NN
6745	1782	9	do	do	VBP
6745	1782	10	not	not	RB
6745	1782	11	get	get	VB
6745	1782	12	that	that	DT
6745	1782	13	delicious	delicious	JJ
6745	1782	14	flavor	flavor	NN
6745	1782	15	which	which	WDT
6745	1782	16	fish	fish	NN
6745	1782	17	just	just	RB
6745	1782	18	caught	catch	VBN
6745	1782	19	have	have	VB
6745	1782	20	.	.	.
6745	1783	1	If	if	IN
6745	1783	2	the	the	DT
6745	1783	3	fish	fish	NN
6745	1783	4	is	be	VBZ
6745	1783	5	kept	keep	VBN
6745	1783	6	on	on	IN
6745	1783	7	ice	ice	NN
6745	1783	8	until	until	IN
6745	1783	9	used	use	VBN
6745	1783	10	,	,	,
6745	1783	11	it	-PRON-	PRP
6745	1783	12	will	will	MD
6745	1783	13	retain	retain	VB
6745	1783	14	much	much	JJ
6745	1783	15	of	of	IN
6745	1783	16	its	-PRON-	PRP$
6745	1783	17	freshness	freshness	NN
6745	1783	18	;	;	:
6745	1783	19	let	let	VB
6745	1783	20	it	-PRON-	PRP
6745	1783	21	once	once	RB
6745	1783	22	get	get	VB
6745	1783	23	heated	heated	JJ
6745	1783	24	and	and	CC
6745	1783	25	nothing	nothing	NN
6745	1783	26	will	will	MD
6745	1783	27	bring	bring	VB
6745	1783	28	back	back	RB
6745	1783	29	the	the	DT
6745	1783	30	delicate	delicate	JJ
6745	1783	31	flavor	flavor	NN
6745	1783	32	.	.	.
6745	1784	1	Fresh	fresh	JJ
6745	1784	2	fish	fish	NN
6745	1784	3	will	will	MD
6745	1784	4	be	be	VB
6745	1784	5	firm	firm	JJ
6745	1784	6	,	,	,
6745	1784	7	and	and	CC
6745	1784	8	the	the	DT
6745	1784	9	skin	skin	NN
6745	1784	10	and	and	CC
6745	1784	11	scales	scale	VBZ
6745	1784	12	bright	bright	JJ
6745	1784	13	.	.	.
6745	1785	1	When	when	WRB
6745	1785	2	fish	fish	NN
6745	1785	3	looks	look	VBZ
6745	1785	4	dim	dim	JJ
6745	1785	5	and	and	CC
6745	1785	6	limp	limp	JJ
6745	1785	7	,	,	,
6745	1785	8	do	do	VB
6745	1785	9	not	not	RB
6745	1785	10	buy	buy	VB
6745	1785	11	it	-PRON-	PRP
6745	1785	12	.	.	.
6745	1786	1	Fish	fish	NN
6745	1786	2	should	should	MD
6745	1786	3	be	be	VB
6745	1786	4	washed	wash	VBN
6745	1786	5	quickly	quickly	RB
6745	1786	6	in	in	IN
6745	1786	7	only	only	RB
6745	1786	8	one	one	CD
6745	1786	9	_	_	NNP
6745	1786	10	(	(	-LRB-
6745	1786	11	cold	cold	NN
6745	1786	12	)	)	-RRB-
6745	1786	13	_	_	NNP
6745	1786	14	water	water	NN
6745	1786	15	,	,	,
6745	1786	16	and	and	CC
6745	1786	17	should	should	MD
6745	1786	18	not	not	RB
6745	1786	19	be	be	VB
6745	1786	20	allowed	allow	VBN
6745	1786	21	to	to	TO
6745	1786	22	stand	stand	VB
6745	1786	23	in	in	IN
6745	1786	24	it	-PRON-	PRP
6745	1786	25	.	.	.
6745	1787	1	If	if	IN
6745	1787	2	it	-PRON-	PRP
6745	1787	3	is	be	VBZ
6745	1787	4	cut	cut	VBN
6745	1787	5	up	up	RP
6745	1787	6	before	before	IN
6745	1787	7	cooking	cooking	NN
6745	1787	8	,	,	,
6745	1787	9	wash	wash	NNP
6745	1787	10	while	while	IN
6745	1787	11	whole	whole	JJ
6745	1787	12	,	,	,
6745	1787	13	else	else	RB
6745	1787	14	much	much	JJ
6745	1787	15	of	of	IN
6745	1787	16	the	the	DT
6745	1787	17	flavor	flavor	NN
6745	1787	18	will	will	MD
6745	1787	19	be	be	VB
6745	1787	20	lost	lose	VBN
6745	1787	21	.	.	.
6745	1788	1	For	for	IN
6745	1788	2	frying	fry	VBG
6745	1788	3	,	,	,
6745	1788	4	the	the	DT
6745	1788	5	fat	fat	NN
6745	1788	6	should	should	MD
6745	1788	7	be	be	VB
6745	1788	8	deep	deep	JJ
6745	1788	9	enough	enough	RB
6745	1788	10	to	to	TO
6745	1788	11	cover	cover	VB
6745	1788	12	the	the	DT
6745	1788	13	article	article	NN
6745	1788	14	,	,	,
6745	1788	15	and	and	CC
6745	1788	16	yet	yet	RB
6745	1788	17	have	have	VB
6745	1788	18	it	-PRON-	PRP
6745	1788	19	float	float	VB
6745	1788	20	from	from	IN
6745	1788	21	the	the	DT
6745	1788	22	bottom	bottom	NN
6745	1788	23	.	.	.
6745	1789	1	Unless	unless	IN
6745	1789	2	one	one	CD
6745	1789	3	cooks	cook	VBZ
6745	1789	4	great	great	JJ
6745	1789	5	quantities	quantity	NNS
6745	1789	6	of	of	IN
6745	1789	7	fish	fish	NN
6745	1789	8	in	in	IN
6745	1789	9	this	this	DT
6745	1789	10	way	way	NN
6745	1789	11	it	-PRON-	PRP
6745	1789	12	is	be	VBZ
6745	1789	13	not	not	RB
6745	1789	14	necessary	necessary	JJ
6745	1789	15	to	to	TO
6745	1789	16	have	have	VB
6745	1789	17	a	a	DT
6745	1789	18	separate	separate	JJ
6745	1789	19	pot	pot	NN
6745	1789	20	of	of	IN
6745	1789	21	fat	fat	NN
6745	1789	22	for	for	IN
6745	1789	23	this	this	DT
6745	1789	24	kind	kind	NN
6745	1789	25	of	of	IN
6745	1789	26	frying	frying	NN
6745	1789	27	.	.	.
6745	1790	1	The	the	DT
6745	1790	2	same	same	JJ
6745	1790	3	pot	pot	NN
6745	1790	4	,	,	,
6745	1790	5	with	with	IN
6745	1790	6	proper	proper	JJ
6745	1790	7	care	care	NN
6745	1790	8	,	,	,
6745	1790	9	will	will	MD
6745	1790	10	answer	answer	VB
6745	1790	11	for	for	IN
6745	1790	12	chops	chop	NNS
6745	1790	13	,	,	,
6745	1790	14	cutlets	cutlet	NNS
6745	1790	15	,	,	,
6745	1790	16	muffins	muffin	NNS
6745	1790	17	,	,	,
6745	1790	18	potatoes	potato	NNS
6745	1790	19	,	,	,
6745	1790	20	croquettes	croquette	NNS
6745	1790	21	,	,	,
6745	1790	22	etc	etc	FW
6745	1790	23	.	.	.
6745	1791	1	All	all	PDT
6745	1791	2	the	the	DT
6745	1791	3	cold	cold	JJ
6745	1791	4	fish	fish	NN
6745	1791	5	left	leave	VBN
6745	1791	6	from	from	IN
6745	1791	7	any	any	DT
6745	1791	8	mode	mode	NN
6745	1791	9	of	of	IN
6745	1791	10	cooking	cooking	NN
6745	1791	11	can	can	MD
6745	1791	12	be	be	VB
6745	1791	13	utilized	utilize	VBN
6745	1791	14	in	in	IN
6745	1791	15	making	make	VBG
6745	1791	16	delicious	delicious	JJ
6745	1791	17	salads	salad	NNS
6745	1791	18	,	,	,
6745	1791	19	croquettes	croquette	NNS
6745	1791	20	,	,	,
6745	1791	21	and	and	CC
6745	1791	22	escallops	escallop	NNS
6745	1791	23	.	.	.
6745	1792	1	Boiled	boiled	JJ
6745	1792	2	Fish	Fish	NNP
6745	1792	3	.	.	.
6745	1793	1	A	a	DT
6745	1793	2	general	general	JJ
6745	1793	3	role	role	NN
6745	1793	4	for	for	IN
6745	1793	5	boiling	boil	VBG
6745	1793	6	fish	fish	NN
6745	1793	7	,	,	,
6745	1793	8	which	which	WDT
6745	1793	9	will	will	MD
6745	1793	10	hold	hold	VB
6745	1793	11	good	good	JJ
6745	1793	12	for	for	IN
6745	1793	13	all	all	DT
6745	1793	14	kinds	kind	NNS
6745	1793	15	,	,	,
6745	1793	16	and	and	CC
6745	1793	17	thus	thus	RB
6745	1793	18	save	save	VB
6745	1793	19	a	a	DT
6745	1793	20	great	great	JJ
6745	1793	21	deal	deal	NN
6745	1793	22	of	of	IN
6745	1793	23	time	time	NN
6745	1793	24	and	and	CC
6745	1793	25	space	space	NN
6745	1793	26	,	,	,
6745	1793	27	is	be	VBZ
6745	1793	28	this	this	DT
6745	1793	29	:	:	:
6745	1793	30	Any	any	DT
6745	1793	31	fresh	fresh	JJ
6745	1793	32	fish	fish	NN
6745	1793	33	weighing	weigh	VBG
6745	1793	34	between	between	IN
6745	1793	35	four	four	CD
6745	1793	36	and	and	CC
6745	1793	37	six	six	CD
6745	1793	38	pounds	pound	NNS
6745	1793	39	should	should	MD
6745	1793	40	be	be	VB
6745	1793	41	first	first	RB
6745	1793	42	washed	wash	VBN
6745	1793	43	in	in	IN
6745	1793	44	cold	cold	JJ
6745	1793	45	water	water	NN
6745	1793	46	and	and	CC
6745	1793	47	then	then	RB
6745	1793	48	put	put	VB
6745	1793	49	into	into	IN
6745	1793	50	boiling	boiling	NN
6745	1793	51	water	water	NN
6745	1793	52	enough	enough	RB
6745	1793	53	to	to	TO
6745	1793	54	cover	cover	VB
6745	1793	55	it	-PRON-	PRP
6745	1793	56	,	,	,
6745	1793	57	and	and	CC
6745	1793	58	containing	contain	VBG
6745	1793	59	one	one	CD
6745	1793	60	table	table	NN
6745	1793	61	-	-	HYPH
6745	1793	62	spoonful	spoonful	JJ
6745	1793	63	of	of	IN
6745	1793	64	salt	salt	NN
6745	1793	65	.	.	.
6745	1794	1	Simmer	simmer	NN
6745	1794	2	gently	gently	RB
6745	1794	3	thirty	thirty	CD
6745	1794	4	minutes	minute	NNS
6745	1794	5	;	;	:
6745	1794	6	then	then	RB
6745	1794	7	take	take	VB
6745	1794	8	up	up	RP
6745	1794	9	.	.	.
6745	1795	1	A	a	DT
6745	1795	2	fish	fish	NN
6745	1795	3	kettle	kettle	NN
6745	1795	4	is	be	VBZ
6745	1795	5	a	a	DT
6745	1795	6	great	great	JJ
6745	1795	7	convenience	convenience	NN
6745	1795	8	,	,	,
6745	1795	9	and	and	CC
6745	1795	10	it	-PRON-	PRP
6745	1795	11	can	can	MD
6745	1795	12	be	be	VB
6745	1795	13	used	use	VBN
6745	1795	14	also	also	RB
6745	1795	15	for	for	IN
6745	1795	16	boiling	boil	VBG
6745	1795	17	hams	ham	NNS
6745	1795	18	.	.	.
6745	1796	1	When	when	WRB
6745	1796	2	you	-PRON-	PRP
6745	1796	3	do	do	VBP
6745	1796	4	not	not	RB
6745	1796	5	have	have	VB
6745	1796	6	a	a	DT
6745	1796	7	fish	fish	NN
6745	1796	8	kettle	kettle	NN
6745	1796	9	,	,	,
6745	1796	10	keep	keep	VB
6745	1796	11	a	a	DT
6745	1796	12	piece	piece	NN
6745	1796	13	of	of	IN
6745	1796	14	strong	strong	JJ
6745	1796	15	white	white	JJ
6745	1796	16	cotton	cotton	NN
6745	1796	17	cloth	cloth	NN
6745	1796	18	in	in	IN
6745	1796	19	which	which	WDT
6745	1796	20	pin	pin	VBP
6745	1796	21	the	the	DT
6745	1796	22	fish	fish	NN
6745	1796	23	before	before	IN
6745	1796	24	putting	put	VBG
6745	1796	25	into	into	IN
6745	1796	26	the	the	DT
6745	1796	27	boiling	boiling	NN
6745	1796	28	water	water	NN
6745	1796	29	.	.	.
6745	1797	1	This	this	DT
6745	1797	2	will	will	MD
6745	1797	3	hold	hold	VB
6745	1797	4	it	-PRON-	PRP
6745	1797	5	in	in	IN
6745	1797	6	shape	shape	NN
6745	1797	7	.	.	.
6745	1798	1	Hard	hard	JJ
6745	1798	2	boiling	boiling	NN
6745	1798	3	will	will	MD
6745	1798	4	break	break	VB
6745	1798	5	the	the	DT
6745	1798	6	fish	fish	NN
6745	1798	7	,	,	,
6745	1798	8	and	and	CC
6745	1798	9	,	,	,
6745	1798	10	of	of	IN
6745	1798	11	course	course	NN
6745	1798	12	,	,	,
6745	1798	13	there	there	EX
6745	1798	14	will	will	MD
6745	1798	15	be	be	VB
6745	1798	16	great	great	JJ
6745	1798	17	waste	waste	NN
6745	1798	18	,	,	,
6745	1798	19	besides	besides	IN
6745	1798	20	the	the	DT
6745	1798	21	dish	dish	NN
6745	1798	22	's	be	VBZ
6745	1798	23	not	not	RB
6745	1798	24	looking	look	VBG
6745	1798	25	so	so	RB
6745	1798	26	handsome	handsome	JJ
6745	1798	27	and	and	CC
6745	1798	28	appetizing	appetizing	JJ
6745	1798	29	.	.	.
6745	1799	1	There	there	EX
6745	1799	2	should	should	MD
6745	1799	3	be	be	VB
6745	1799	4	a	a	DT
6745	1799	5	gentle	gentle	JJ
6745	1799	6	bubbling	bubbling	NN
6745	1799	7	of	of	IN
6745	1799	8	the	the	DT
6745	1799	9	water	water	NN
6745	1799	10	,	,	,
6745	1799	11	and	and	CC
6745	1799	12	nothing	nothing	NN
6745	1799	13	more	more	JJR
6745	1799	14	,	,	,
6745	1799	15	all	all	PDT
6745	1799	16	the	the	DT
6745	1799	17	time	time	NN
6745	1799	18	the	the	DT
6745	1799	19	fish	fish	NN
6745	1799	20	is	be	VBZ
6745	1799	21	in	in	IN
6745	1799	22	it	-PRON-	PRP
6745	1799	23	,	,	,
6745	1799	24	A	a	DT
6745	1799	25	fish	fish	NN
6745	1799	26	weighing	weigh	VBG
6745	1799	27	more	more	JJR
6745	1799	28	than	than	IN
6745	1799	29	six	six	CD
6745	1799	30	pounds	pound	NNS
6745	1799	31	should	should	MD
6745	1799	32	cook	cook	VB
6745	1799	33	five	five	CD
6745	1799	34	minutes	minute	NNS
6745	1799	35	longer	long	RBR
6745	1799	36	for	for	IN
6745	1799	37	every	every	DT
6745	1799	38	additional	additional	JJ
6745	1799	39	_	_	NNP
6745	1799	40	two	two	CD
6745	1799	41	_	_	NNP
6745	1799	42	pounds	pound	NNS
6745	1799	43	.	.	.
6745	1800	1	Boiled	boil	VBN
6745	1800	2	fish	fish	NN
6745	1800	3	can	can	MD
6745	1800	4	be	be	VB
6745	1800	5	served	serve	VBN
6745	1800	6	with	with	IN
6745	1800	7	a	a	DT
6745	1800	8	great	great	JJ
6745	1800	9	variety	variety	NN
6745	1800	10	of	of	IN
6745	1800	11	sauces	sauce	NNS
6745	1800	12	.	.	.
6745	1801	1	After	after	IN
6745	1801	2	you	-PRON-	PRP
6745	1801	3	have	have	VBP
6745	1801	4	learned	learn	VBN
6745	1801	5	to	to	TO
6745	1801	6	make	make	VB
6745	1801	7	them	-PRON-	PRP
6745	1801	8	(	(	-LRB-
6745	1801	9	which	which	WDT
6745	1801	10	is	be	VBZ
6745	1801	11	a	a	DT
6745	1801	12	simple	simple	JJ
6745	1801	13	matter	matter	NN
6745	1801	14	)	)	-RRB-
6745	1801	15	,	,	,
6745	1801	16	if	if	IN
6745	1801	17	you	-PRON-	PRP
6745	1801	18	can	can	MD
6745	1801	19	not	not	RB
6745	1801	20	get	get	VB
6745	1801	21	a	a	DT
6745	1801	22	variety	variety	NN
6745	1801	23	of	of	IN
6745	1801	24	fish	fish	NN
6745	1801	25	you	-PRON-	PRP
6745	1801	26	will	will	MD
6745	1801	27	not	not	RB
6745	1801	28	miss	miss	VB
6745	1801	29	it	-PRON-	PRP
6745	1801	30	particularly	particularly	RB
6745	1801	31	,	,	,
6745	1801	32	the	the	DT
6745	1801	33	sauce	sauce	NN
6745	1801	34	and	and	CC
6745	1801	35	mode	mode	NN
6745	1801	36	of	of	IN
6745	1801	37	serving	serve	VBG
6745	1801	38	doing	do	VBG
6745	1801	39	much	much	RB
6745	1801	40	to	to	TO
6745	1801	41	change	change	VB
6745	1801	42	the	the	DT
6745	1801	43	whole	whole	JJ
6745	1801	44	character	character	NN
6745	1801	45	of	of	IN
6745	1801	46	the	the	DT
6745	1801	47	dish	dish	NN
6745	1801	48	.	.	.
6745	1802	1	Many	many	JJ
6745	1802	2	people	people	NNS
6745	1802	3	put	put	VBP
6745	1802	4	a	a	DT
6745	1802	5	table	table	NN
6745	1802	6	-	-	HYPH
6745	1802	7	spoonful	spoonful	JJ
6745	1802	8	of	of	IN
6745	1802	9	vinegar	vinegar	NN
6745	1802	10	in	in	IN
6745	1802	11	the	the	DT
6745	1802	12	water	water	NN
6745	1802	13	in	in	IN
6745	1802	14	which	which	WDT
6745	1802	15	the	the	DT
6745	1802	16	fish	fish	NN
6745	1802	17	is	be	VBZ
6745	1802	18	boiled	boil	VBN
6745	1802	19	.	.	.
6745	1803	1	The	the	DT
6745	1803	2	fish	fish	NN
6745	1803	3	flakes	flake	VBZ
6745	1803	4	a	a	DT
6745	1803	5	little	little	JJ
6745	1803	6	more	more	RBR
6745	1803	7	readily	readily	RB
6745	1803	8	for	for	IN
6745	1803	9	it	-PRON-	PRP
6745	1803	10	.	.	.
6745	1804	1	Small	small	JJ
6745	1804	2	fish	fish	NN
6745	1804	3	,	,	,
6745	1804	4	like	like	IN
6745	1804	5	trout	trout	NN
6745	1804	6	,	,	,
6745	1804	7	require	require	VBP
6745	1804	8	from	from	IN
6745	1804	9	four	four	CD
6745	1804	10	to	to	TO
6745	1804	11	eight	eight	CD
6745	1804	12	minutes	minute	NNS
6745	1804	13	to	to	TO
6745	1804	14	cook	cook	VB
6745	1804	15	.	.	.
6745	1805	1	They	-PRON-	PRP
6745	1805	2	are	be	VBP
6745	1805	3	,	,	,
6745	1805	4	however	however	RB
6745	1805	5	,	,	,
6745	1805	6	much	much	RB
6745	1805	7	better	well	RBR
6745	1805	8	baked	bake	VBD
6745	1805	9	,	,	,
6745	1805	10	broiled	broil	VBN
6745	1805	11	or	or	CC
6745	1805	12	fried	fry	VBN
6745	1805	13	.	.	.
6745	1806	1	Court	Court	NNP
6745	1806	2	-	-	HYPH
6745	1806	3	Bouillon	Bouillon	NNP
6745	1806	4	.	.	.
6745	1807	1	This	this	DT
6745	1807	2	preparation	preparation	NN
6745	1807	3	gives	give	VBZ
6745	1807	4	boiled	boil	VBN
6745	1807	5	fish	fish	NN
6745	1807	6	a	a	DT
6745	1807	7	better	well	JJR
6745	1807	8	flavor	flavor	NN
6745	1807	9	than	than	IN
6745	1807	10	cooking	cook	VBG
6745	1807	11	in	in	IN
6745	1807	12	clear	clear	JJ
6745	1807	13	water	water	NN
6745	1807	14	does	do	VBZ
6745	1807	15	.	.	.
6745	1808	1	Many	many	JJ
6745	1808	2	cooks	cook	NNS
6745	1808	3	use	use	VBP
6745	1808	4	wine	wine	NN
6745	1808	5	in	in	IN
6745	1808	6	it	-PRON-	PRP
6745	1808	7	,	,	,
6745	1808	8	but	but	CC
6745	1808	9	there	there	EX
6745	1808	10	is	be	VBZ
6745	1808	11	no	no	DT
6745	1808	12	necessity	necessity	NN
6745	1808	13	for	for	IN
6745	1808	14	it	-PRON-	PRP
6745	1808	15	.	.	.
6745	1809	1	Four	four	CD
6745	1809	2	quarts	quart	NNS
6745	1809	3	of	of	IN
6745	1809	4	water	water	NN
6745	1809	5	,	,	,
6745	1809	6	one	one	CD
6745	1809	7	onion	onion	NN
6745	1809	8	,	,	,
6745	1809	9	one	one	CD
6745	1809	10	slice	slice	NN
6745	1809	11	of	of	IN
6745	1809	12	carrot	carrot	NN
6745	1809	13	,	,	,
6745	1809	14	two	two	CD
6745	1809	15	cloves	clove	NNS
6745	1809	16	,	,	,
6745	1809	17	two	two	CD
6745	1809	18	table	table	NN
6745	1809	19	-	-	HYPH
6745	1809	20	spoonfuls	spoonful	NNS
6745	1809	21	of	of	IN
6745	1809	22	salt	salt	NN
6745	1809	23	,	,	,
6745	1809	24	one	one	CD
6745	1809	25	teaspoonful	teaspoonful	NN
6745	1809	26	of	of	IN
6745	1809	27	pepper	pepper	NN
6745	1809	28	,	,	,
6745	1809	29	one	one	CD
6745	1809	30	table	table	NN
6745	1809	31	-	-	HYPH
6745	1809	32	spoonful	spoonful	JJ
6745	1809	33	of	of	IN
6745	1809	34	vinegar	vinegar	NN
6745	1809	35	,	,	,
6745	1809	36	the	the	DT
6745	1809	37	juice	juice	NN
6745	1809	38	of	of	IN
6745	1809	39	half	half	PDT
6745	1809	40	a	a	DT
6745	1809	41	lemon	lemon	NN
6745	1809	42	and	and	CC
6745	1809	43	a	a	DT
6745	1809	44	bouquet	bouquet	NN
6745	1809	45	of	of	IN
6745	1809	46	sweet	sweet	JJ
6745	1809	47	herbs	herb	NNS
6745	1809	48	are	be	VBP
6745	1809	49	used	use	VBN
6745	1809	50	.	.	.
6745	1810	1	Tie	tie	VB
6745	1810	2	the	the	DT
6745	1810	3	onion	onion	NN
6745	1810	4	,	,	,
6745	1810	5	carrot	carrot	NN
6745	1810	6	,	,	,
6745	1810	7	cloves	clove	NNS
6745	1810	8	and	and	CC
6745	1810	9	herbs	herb	NNS
6745	1810	10	in	in	IN
6745	1810	11	a	a	DT
6745	1810	12	piece	piece	NN
6745	1810	13	of	of	IN
6745	1810	14	muslin	muslin	NN
6745	1810	15	,	,	,
6745	1810	16	and	and	CC
6745	1810	17	put	put	VBD
6745	1810	18	in	in	IN
6745	1810	19	the	the	DT
6745	1810	20	water	water	NN
6745	1810	21	with	with	IN
6745	1810	22	the	the	DT
6745	1810	23	other	other	JJ
6745	1810	24	ingredients	ingredient	NNS
6745	1810	25	.	.	.
6745	1811	1	Cover	cover	NN
6745	1811	2	,	,	,
6745	1811	3	and	and	CC
6745	1811	4	boil	boil	VB
6745	1811	5	slowly	slowly	RB
6745	1811	6	for	for	IN
6745	1811	7	one	one	CD
6745	1811	8	hour	hour	NN
6745	1811	9	.	.	.
6745	1812	1	Then	then	RB
6745	1812	2	put	put	VB
6745	1812	3	in	in	RP
6745	1812	4	the	the	DT
6745	1812	5	fish	fish	NN
6745	1812	6	and	and	CC
6745	1812	7	cook	cook	NN
6745	1812	8	as	as	IN
6745	1812	9	directed	direct	VBN
6745	1812	10	for	for	IN
6745	1812	11	plain	plain	JJ
6745	1812	12	boiling	boiling	NN
6745	1812	13	.	.	.
6745	1813	1	Boiled	Boiled	NNP
6745	1813	2	Cod	Cod	NNP
6745	1813	3	with	with	IN
6745	1813	4	Lobster	Lobster	NNP
6745	1813	5	Sauce	Sauce	NNP
6745	1813	6	.	.	.
6745	1814	1	Boil	boil	VB
6745	1814	2	the	the	DT
6745	1814	3	fish	fish	NN
6745	1814	4	,	,	,
6745	1814	5	as	as	IN
6745	1814	6	directed	direct	VBN
6745	1814	7	[	[	-LRB-
6745	1814	8	see	see	VB
6745	1814	9	boiled	boil	VBN
6745	1814	10	fish	fish	NN
6745	1814	11	]	]	-RRB-
6745	1814	12	,	,	,
6745	1814	13	and	and	CC
6745	1814	14	,	,	,
6745	1814	15	when	when	WRB
6745	1814	16	done	do	VBN
6745	1814	17	,	,	,
6745	1814	18	carefully	carefully	RB
6745	1814	19	remove	remove	VB
6745	1814	20	the	the	DT
6745	1814	21	skin	skin	NN
6745	1814	22	from	from	IN
6745	1814	23	one	one	CD
6745	1814	24	side	side	NN
6745	1814	25	;	;	:
6745	1814	26	then	then	RB
6745	1814	27	turn	turn	VB
6745	1814	28	the	the	DT
6745	1814	29	fish	fish	NN
6745	1814	30	over	over	RP
6745	1814	31	on	on	IN
6745	1814	32	to	to	IN
6745	1814	33	the	the	DT
6745	1814	34	dish	dish	NN
6745	1814	35	on	on	IN
6745	1814	36	which	which	WDT
6745	1814	37	it	-PRON-	PRP
6745	1814	38	is	be	VBZ
6745	1814	39	to	to	TO
6745	1814	40	be	be	VB
6745	1814	41	served	serve	VBN
6745	1814	42	,	,	,
6745	1814	43	skin	skin	NN
6745	1814	44	side	side	NN
6745	1814	45	up	up	RP
6745	1814	46	.	.	.
6745	1815	1	Remove	remove	VB
6745	1815	2	the	the	DT
6745	1815	3	skin	skin	NN
6745	1815	4	from	from	IN
6745	1815	5	this	this	DT
6745	1815	6	side	side	NN
6745	1815	7	.	.	.
6745	1816	1	Wipe	wipe	VB
6745	1816	2	the	the	DT
6745	1816	3	dish	dish	NN
6745	1816	4	with	with	IN
6745	1816	5	a	a	DT
6745	1816	6	damp	damp	JJ
6745	1816	7	cloth	cloth	NN
6745	1816	8	.	.	.
6745	1817	1	Pour	pour	VB
6745	1817	2	a	a	DT
6745	1817	3	few	few	JJ
6745	1817	4	spoonfuls	spoonful	NNS
6745	1817	5	of	of	IN
6745	1817	6	the	the	DT
6745	1817	7	sauce	sauce	NN
6745	1817	8	over	over	IN
6745	1817	9	the	the	DT
6745	1817	10	fish	fish	NN
6745	1817	11	,	,	,
6745	1817	12	and	and	CC
6745	1817	13	the	the	DT
6745	1817	14	remainder	remainder	NN
6745	1817	15	around	around	IN
6745	1817	16	it	-PRON-	PRP
6745	1817	17	;	;	:
6745	1817	18	garnish	garnish	VB
6745	1817	19	with	with	IN
6745	1817	20	parsley	parsley	NN
6745	1817	21	,	,	,
6745	1817	22	and	and	CC
6745	1817	23	serve	serve	VB
6745	1817	24	.	.	.
6745	1818	1	This	this	DT
6745	1818	2	is	be	VBZ
6745	1818	3	a	a	DT
6745	1818	4	handsome	handsome	JJ
6745	1818	5	dish	dish	NN
6745	1818	6	.	.	.
6745	1819	1	Boiled	Boiled	NNP
6745	1819	2	Haddock	Haddock	NNP
6745	1819	3	with	with	IN
6745	1819	4	Lobster	Lobster	NNP
6745	1819	5	Sauce	Sauce	NNP
6745	1819	6	.	.	.
6745	1820	1	The	the	DT
6745	1820	2	same	same	JJ
6745	1820	3	as	as	IN
6745	1820	4	cod	cod	NN
6745	1820	5	.	.	.
6745	1821	1	In	in	IN
6745	1821	2	fact	fact	NN
6745	1821	3	,	,	,
6745	1821	4	all	all	DT
6745	1821	5	kinds	kind	NNS
6745	1821	6	of	of	IN
6745	1821	7	fish	fish	NN
6745	1821	8	can	can	MD
6745	1821	9	be	be	VB
6745	1821	10	served	serve	VBN
6745	1821	11	in	in	IN
6745	1821	12	the	the	DT
6745	1821	13	same	same	JJ
6745	1821	14	manner	manner	NN
6745	1821	15	;	;	:
6745	1821	16	but	but	CC
6745	1821	17	the	the	DT
6745	1821	18	lighter	light	JJR
6745	1821	19	are	be	VBP
6745	1821	20	the	the	DT
6745	1821	21	better	well	JJR
6745	1821	22	,	,	,
6745	1821	23	as	as	IN
6745	1821	24	the	the	DT
6745	1821	25	sauce	sauce	NN
6745	1821	26	is	be	VBZ
6745	1821	27	so	so	RB
6745	1821	28	rich	rich	JJ
6745	1821	29	that	that	IN
6745	1821	30	it	-PRON-	PRP
6745	1821	31	is	be	VBZ
6745	1821	32	not	not	RB
6745	1821	33	really	really	RB
6745	1821	34	the	the	DT
6745	1821	35	thing	thing	NN
6745	1821	36	for	for	IN
6745	1821	37	salmon	salmon	NN
6745	1821	38	and	and	CC
6745	1821	39	blue	blue	JJ
6745	1821	40	fish	fish	NN
6745	1821	41	.	.	.
6745	1822	1	Many	many	JJ
6745	1822	2	of	of	IN
6745	1822	3	the	the	DT
6745	1822	4	best	good	JJS
6745	1822	5	cooks	cook	NNS
6745	1822	6	and	and	CC
6745	1822	7	caterers	caterer	NNS
6745	1822	8	,	,	,
6745	1822	9	however	however	RB
6745	1822	10	,	,	,
6745	1822	11	use	use	VB
6745	1822	12	the	the	DT
6745	1822	13	lobster	lobster	NN
6745	1822	14	sauce	sauce	NN
6745	1822	15	with	with	IN
6745	1822	16	salmon	salmon	NN
6745	1822	17	,	,	,
6745	1822	18	but	but	CC
6745	1822	19	salmon	salmon	NN
6745	1822	20	has	have	VBZ
6745	1822	21	too	too	RB
6745	1822	22	rich	rich	JJ
6745	1822	23	and	and	CC
6745	1822	24	delicate	delicate	VB
6745	1822	25	a	a	DT
6745	1822	26	flavor	flavor	NN
6745	1822	27	to	to	TO
6745	1822	28	be	be	VB
6745	1822	29	mixed	mix	VBN
6745	1822	30	with	with	IN
6745	1822	31	the	the	DT
6745	1822	32	lobster	lobster	NN
6745	1822	33	.	.	.
6745	1823	1	Cold	Cold	NNP
6745	1823	2	Boiled	Boiled	NNP
6745	1823	3	Fish	Fish	NNP
6745	1823	4	,	,	,
6745	1823	5	a	a	FW
6745	1823	6	la	la	FW
6745	1823	7	Vinaigrette	Vinaigrette	NNP
6745	1823	8	.	.	.
6745	1824	1	If	if	IN
6745	1824	2	the	the	DT
6745	1824	3	fish	fish	NN
6745	1824	4	is	be	VBZ
6745	1824	5	whole	whole	JJ
6745	1824	6	,	,	,
6745	1824	7	take	take	VB
6745	1824	8	off	off	RP
6745	1824	9	the	the	DT
6745	1824	10	head	head	NN
6745	1824	11	and	and	CC
6745	1824	12	skin	skin	NN
6745	1824	13	,	,	,
6745	1824	14	and	and	CC
6745	1824	15	then	then	RB
6745	1824	16	place	place	VB
6745	1824	17	it	-PRON-	PRP
6745	1824	18	in	in	IN
6745	1824	19	the	the	DT
6745	1824	20	centre	centre	NN
6745	1824	21	of	of	IN
6745	1824	22	a	a	DT
6745	1824	23	dish	dish	NN
6745	1824	24	.	.	.
6745	1825	1	Have	have	VB
6745	1825	2	two	two	CD
6745	1825	3	cold	cold	JJ
6745	1825	4	hard	hard	RB
6745	1825	5	-	-	HYPH
6745	1825	6	boiled	boil	VBN
6745	1825	7	eggs	egg	NNS
6745	1825	8	,	,	,
6745	1825	9	and	and	CC
6745	1825	10	cut	cut	VBD
6745	1825	11	fine	fine	JJ
6745	1825	12	with	with	IN
6745	1825	13	a	a	DT
6745	1825	14	silver	silver	NN
6745	1825	15	knife	knife	NN
6745	1825	16	or	or	CC
6745	1825	17	spoon	spoon	NN
6745	1825	18	,	,	,
6745	1825	19	(	(	-LRB-
6745	1825	20	steel	steel	NN
6745	1825	21	turns	turn	VBZ
6745	1825	22	the	the	DT
6745	1825	23	egg	egg	NN
6745	1825	24	black	black	NNP
6745	1825	25	)	)	-RRB-
6745	1825	26	.	.	.
6745	1826	1	Sprinkle	sprinkle	VB
6745	1826	2	the	the	DT
6745	1826	3	fish	fish	NN
6745	1826	4	with	with	IN
6745	1826	5	this	this	DT
6745	1826	6	,	,	,
6745	1826	7	and	and	CC
6745	1826	8	garnish	garnish	VB
6745	1826	9	either	either	CC
6745	1826	10	with	with	IN
6745	1826	11	small	small	JJ
6745	1826	12	lettuce	lettuce	NN
6745	1826	13	leaves	leave	NNS
6745	1826	14	,	,	,
6745	1826	15	water	water	NN
6745	1826	16	-	-	HYPH
6745	1826	17	cresses	cress	NNS
6745	1826	18	,	,	,
6745	1826	19	or	or	CC
6745	1826	20	cold	cold	JJ
6745	1826	21	boiled	boil	VBN
6745	1826	22	potatoes	potato	NNS
6745	1826	23	and	and	CC
6745	1826	24	beets	beet	NNS
6745	1826	25	,	,	,
6745	1826	26	cut	cut	VBN
6745	1826	27	in	in	IN
6745	1826	28	slices	slice	NNS
6745	1826	29	.	.	.
6745	1827	1	Place	place	VB
6745	1827	2	tastefully	tastefully	RB
6745	1827	3	around	around	IN
6745	1827	4	the	the	DT
6745	1827	5	dish	dish	NN
6745	1827	6	,	,	,
6745	1827	7	with	with	IN
6745	1827	8	here	here	RB
6745	1827	9	and	and	CC
6745	1827	10	there	there	RB
6745	1827	11	a	a	DT
6745	1827	12	sprig	sprig	NN
6745	1827	13	of	of	IN
6745	1827	14	parsley	parsley	NNP
6745	1827	15	.	.	.
6745	1828	1	Serve	serve	VB
6745	1828	2	the	the	DT
6745	1828	3	vinaigrette	vinaigrette	NN
6745	1828	4	sauce	sauce	NN
6745	1828	5	in	in	IN
6745	1828	6	a	a	DT
6745	1828	7	separate	separate	JJ
6745	1828	8	dish	dish	NN
6745	1828	9	.	.	.
6745	1829	1	Help	help	VB
6745	1829	2	to	to	IN
6745	1829	3	the	the	DT
6745	1829	4	garnish	garnish	NN
6745	1829	5	when	when	WRB
6745	1829	6	the	the	DT
6745	1829	7	fish	fish	NN
6745	1829	8	is	be	VBZ
6745	1829	9	served	serve	VBN
6745	1829	10	,	,	,
6745	1829	11	and	and	CC
6745	1829	12	pour	pour	VB
6745	1829	13	a	a	DT
6745	1829	14	spoonful	spoonful	NN
6745	1829	15	of	of	IN
6745	1829	16	the	the	DT
6745	1829	17	sauce	sauce	NN
6745	1829	18	over	over	IN
6745	1829	19	the	the	DT
6745	1829	20	fish	fish	NN
6745	1829	21	as	as	IN
6745	1829	22	you	-PRON-	PRP
6745	1829	23	serve	serve	VBP
6745	1829	24	it	-PRON-	PRP
6745	1829	25	.	.	.
6745	1830	1	This	this	DT
6745	1830	2	makes	make	VBZ
6745	1830	3	a	a	DT
6745	1830	4	nice	nice	JJ
6745	1830	5	dish	dish	NN
6745	1830	6	for	for	IN
6745	1830	7	tea	tea	NN
6745	1830	8	in	in	IN
6745	1830	9	summer	summer	NN
6745	1830	10	,	,	,
6745	1830	11	and	and	CC
6745	1830	12	takes	take	VBZ
6745	1830	13	the	the	DT
6745	1830	14	place	place	NN
6745	1830	15	of	of	IN
6745	1830	16	a	a	DT
6745	1830	17	salad	salad	NN
6745	1830	18	,	,	,
6745	1830	19	as	as	IN
6745	1830	20	it	-PRON-	PRP
6745	1830	21	is	be	VBZ
6745	1830	22	,	,	,
6745	1830	23	in	in	IN
6745	1830	24	fact	fact	NN
6745	1830	25	,	,	,
6745	1830	26	a	a	DT
6745	1830	27	kind	kind	NN
6745	1830	28	of	of	IN
6745	1830	29	salad	salad	NN
6745	1830	30	.	.	.
6745	1831	1	If	if	IN
6745	1831	2	the	the	DT
6745	1831	3	fish	fish	NN
6745	1831	4	is	be	VBZ
6745	1831	5	left	leave	VBN
6745	1831	6	from	from	IN
6745	1831	7	the	the	DT
6745	1831	8	dinner	dinner	NN
6745	1831	9	,	,	,
6745	1831	10	and	and	CC
6745	1831	11	is	be	VBZ
6745	1831	12	broken	break	VBN
6745	1831	13	,	,	,
6745	1831	14	pick	pick	VB
6745	1831	15	free	free	JJ
6745	1831	16	from	from	IN
6745	1831	17	skin	skin	NN
6745	1831	18	and	and	CC
6745	1831	19	bones	bone	NNS
6745	1831	20	,	,	,
6745	1831	21	heap	heap	VB
6745	1831	22	it	-PRON-	PRP
6745	1831	23	lightly	lightly	RB
6745	1831	24	in	in	IN
6745	1831	25	the	the	DT
6745	1831	26	centre	centre	NN
6745	1831	27	of	of	IN
6745	1831	28	the	the	DT
6745	1831	29	dish	dish	NN
6745	1831	30	,	,	,
6745	1831	31	sprinkle	sprinkle	VB
6745	1831	32	the	the	DT
6745	1831	33	sauce	sauce	NN
6745	1831	34	over	over	IN
6745	1831	35	it	-PRON-	PRP
6745	1831	36	,	,	,
6745	1831	37	and	and	CC
6745	1831	38	set	set	VB
6745	1831	39	away	away	RP
6745	1831	40	in	in	IN
6745	1831	41	a	a	DT
6745	1831	42	cool	cool	JJ
6745	1831	43	place	place	NN
6745	1831	44	until	until	IN
6745	1831	45	tea	tea	NN
6745	1831	46	time	time	NN
6745	1831	47	.	.	.
6745	1832	1	Then	then	RB
6745	1832	2	add	add	VB
6745	1832	3	the	the	DT
6745	1832	4	garnish	garnish	NN
6745	1832	5	,	,	,
6745	1832	6	and	and	CC
6745	1832	7	serve	serve	VB
6745	1832	8	as	as	IN
6745	1832	9	before	before	RB
6745	1832	10	.	.	.
6745	1833	1	Many	many	JJ
6745	1833	2	people	people	NNS
6745	1833	3	prefer	prefer	VBP
6745	1833	4	the	the	DT
6745	1833	5	latter	latter	JJ
6745	1833	6	method	method	NN
6745	1833	7	,	,	,
6745	1833	8	as	as	IN
6745	1833	9	the	the	DT
6745	1833	10	fish	fish	NN
6745	1833	11	is	be	VBZ
6745	1833	12	seasoned	season	VBN
6745	1833	13	better	well	JJR
6745	1833	14	and	and	CC
6745	1833	15	more	more	RBR
6745	1833	16	easily	easily	RB
6745	1833	17	served	serve	VBN
6745	1833	18	.	.	.
6745	1834	1	The	the	DT
6745	1834	2	cold	cold	JJ
6745	1834	3	fish	fish	NN
6745	1834	4	remaining	remain	VBG
6745	1834	5	from	from	IN
6745	1834	6	a	a	DT
6745	1834	7	bake	bake	NN
6745	1834	8	or	or	CC
6745	1834	9	broil	broil	NN
6745	1834	10	can	can	MD
6745	1834	11	be	be	VB
6745	1834	12	served	serve	VBN
6745	1834	13	in	in	IN
6745	1834	14	the	the	DT
6745	1834	15	same	same	JJ
6745	1834	16	manner	manner	NN
6745	1834	17	.	.	.
6745	1835	1	This	this	DT
6745	1835	2	same	same	JJ
6745	1835	3	dish	dish	NN
6745	1835	4	can	can	MD
6745	1835	5	be	be	VB
6745	1835	6	served	serve	VBN
6745	1835	7	with	with	IN
6745	1835	8	a	a	DT
6745	1835	9	sauce	sauce	NN
6745	1835	10	piquante	piquante	NN
6745	1835	11	or	or	CC
6745	1835	12	Tartare	tartare	NN
6745	1835	13	sauce	sauce	NN
6745	1835	14	,	,	,
6745	1835	15	for	for	IN
6745	1835	16	a	a	DT
6745	1835	17	change	change	NN
6745	1835	18	.	.	.
6745	1836	1	Baked	baked	JJ
6745	1836	2	Fish	Fish	NNP
6745	1836	3	.	.	.
6745	1837	1	As	as	IN
6745	1837	2	for	for	IN
6745	1837	3	the	the	DT
6745	1837	4	boiled	boil	VBN
6745	1837	5	fish	fish	NN
6745	1837	6	,	,	,
6745	1837	7	a	a	DT
6745	1837	8	general	general	JJ
6745	1837	9	rule	rule	NN
6745	1837	10	,	,	,
6745	1837	11	that	that	WDT
6745	1837	12	will	will	MD
6745	1837	13	cover	cover	VB
6745	1837	14	all	all	DT
6745	1837	15	kinds	kind	NNS
6745	1837	16	of	of	IN
6745	1837	17	baked	bake	VBN
6745	1837	18	fish	fish	NN
6745	1837	19	,	,	,
6745	1837	20	is	be	VBZ
6745	1837	21	herewith	herewith	NNP
6745	1837	22	given	give	VBN
6745	1837	23	:	:	:
6745	1837	24	A	a	DT
6745	1837	25	fish	fish	NN
6745	1837	26	weighing	weigh	VBG
6745	1837	27	about	about	RB
6745	1837	28	five	five	CD
6745	1837	29	pounds	pound	NNS
6745	1837	30	;	;	:
6745	1837	31	three	three	CD
6745	1837	32	large	large	JJ
6745	1837	33	,	,	,
6745	1837	34	or	or	CC
6745	1837	35	five	five	CD
6745	1837	36	small	small	JJ
6745	1837	37	,	,	,
6745	1837	38	crackers	cracker	NNS
6745	1837	39	,	,	,
6745	1837	40	quarter	quarter	NN
6745	1837	41	of	of	IN
6745	1837	42	a	a	DT
6745	1837	43	pound	pound	NN
6745	1837	44	of	of	IN
6745	1837	45	salt	salt	NN
6745	1837	46	pork	pork	NN
6745	1837	47	,	,	,
6745	1837	48	two	two	CD
6745	1837	49	table	table	NN
6745	1837	50	-	-	HYPH
6745	1837	51	spoonfuls	spoonful	NNS
6745	1837	52	of	of	IN
6745	1837	53	salt	salt	NN
6745	1837	54	,	,	,
6745	1837	55	quarter	quarter	NN
6745	1837	56	of	of	IN
6745	1837	57	a	a	DT
6745	1837	58	teaspoonful	teaspoonful	NN
6745	1837	59	of	of	IN
6745	1837	60	pepper	pepper	NN
6745	1837	61	,	,	,
6745	1837	62	half	half	PDT
6745	1837	63	a	a	DT
6745	1837	64	table	table	NN
6745	1837	65	-	-	HYPH
6745	1837	66	spoonful	spoonful	JJ
6745	1837	67	of	of	IN
6745	1837	68	chopped	chop	VBN
6745	1837	69	parsley	parsley	NN
6745	1837	70	,	,	,
6745	1837	71	two	two	CD
6745	1837	72	table	table	NN
6745	1837	73	-	-	HYPH
6745	1837	74	spoonfuls	spoonful	NNS
6745	1837	75	of	of	IN
6745	1837	76	flour	flour	NN
6745	1837	77	.	.	.
6745	1838	1	If	if	IN
6745	1838	2	the	the	DT
6745	1838	3	fish	fish	NN
6745	1838	4	has	have	VBZ
6745	1838	5	not	not	RB
6745	1838	6	already	already	RB
6745	1838	7	been	be	VBN
6745	1838	8	scraped	scrape	VBN
6745	1838	9	free	free	JJ
6745	1838	10	of	of	IN
6745	1838	11	scales	scale	NNS
6745	1838	12	,	,	,
6745	1838	13	scrape	scrape	NN
6745	1838	14	,	,	,
6745	1838	15	and	and	CC
6745	1838	16	wash	wash	VB
6745	1838	17	clean	clean	JJ
6745	1838	18	;	;	:
6745	1838	19	then	then	RB
6745	1838	20	rub	rub	VB
6745	1838	21	into	into	IN
6745	1838	22	it	-PRON-	PRP
6745	1838	23	one	one	CD
6745	1838	24	table	table	NN
6745	1838	25	-	-	HYPH
6745	1838	26	spoonful	spoonful	JJ
6745	1838	27	of	of	IN
6745	1838	28	the	the	DT
6745	1838	29	salt	salt	NN
6745	1838	30	.	.	.
6745	1839	1	Roll	roll	VB
6745	1839	2	the	the	DT
6745	1839	3	crackers	cracker	NNS
6745	1839	4	very	very	RB
6745	1839	5	fine	fine	JJ
6745	1839	6	,	,	,
6745	1839	7	and	and	CC
6745	1839	8	add	add	VB
6745	1839	9	to	to	IN
6745	1839	10	them	-PRON-	PRP
6745	1839	11	the	the	DT
6745	1839	12	parsley	parsley	NN
6745	1839	13	,	,	,
6745	1839	14	one	one	CD
6745	1839	15	table	table	NN
6745	1839	16	-	-	HYPH
6745	1839	17	spoonful	spoonful	JJ
6745	1839	18	of	of	IN
6745	1839	19	chopped	chop	VBN
6745	1839	20	pork	pork	NN
6745	1839	21	,	,	,
6745	1839	22	half	half	PDT
6745	1839	23	the	the	DT
6745	1839	24	pepper	pepper	NN
6745	1839	25	,	,	,
6745	1839	26	half	half	PDT
6745	1839	27	a	a	DT
6745	1839	28	table	table	NN
6745	1839	29	-	-	HYPH
6745	1839	30	spoonful	spoonful	JJ
6745	1839	31	of	of	IN
6745	1839	32	salt	salt	NN
6745	1839	33	,	,	,
6745	1839	34	and	and	CC
6745	1839	35	cold	cold	JJ
6745	1839	36	water	water	NN
6745	1839	37	to	to	TO
6745	1839	38	moisten	moisten	VB
6745	1839	39	well	well	RB
6745	1839	40	.	.	.
6745	1840	1	Put	put	VB
6745	1840	2	this	this	DT
6745	1840	3	into	into	IN
6745	1840	4	the	the	DT
6745	1840	5	body	body	NN
6745	1840	6	of	of	IN
6745	1840	7	the	the	DT
6745	1840	8	fish	fish	NN
6745	1840	9	,	,	,
6745	1840	10	and	and	CC
6745	1840	11	fasten	fasten	VB
6745	1840	12	together	together	RB
6745	1840	13	with	with	IN
6745	1840	14	a	a	DT
6745	1840	15	skewer	skewer	NN
6745	1840	16	.	.	.
6745	1841	1	Butter	butter	VB
6745	1841	2	a	a	DT
6745	1841	3	tin	tin	JJ
6745	1841	4	sheet	sheet	NN
6745	1841	5	and	and	CC
6745	1841	6	put	put	VB
6745	1841	7	it	-PRON-	PRP
6745	1841	8	into	into	IN
6745	1841	9	a	a	DT
6745	1841	10	baking	baking	NN
6745	1841	11	pan	pan	NN
6745	1841	12	.	.	.
6745	1842	1	Cut	Cut	NNP
6745	1842	2	gashes	gash	NNS
6745	1842	3	across	across	IN
6745	1842	4	the	the	DT
6745	1842	5	fish	fish	NN
6745	1842	6	,	,	,
6745	1842	7	about	about	RB
6745	1842	8	half	half	PDT
6745	1842	9	an	an	DT
6745	1842	10	inch	inch	NN
6745	1842	11	deep	deep	JJ
6745	1842	12	and	and	CC
6745	1842	13	two	two	CD
6745	1842	14	inches	inch	NNS
6745	1842	15	long	long	JJ
6745	1842	16	.	.	.
6745	1843	1	Cut	cut	VB
6745	1843	2	the	the	DT
6745	1843	3	remainder	remainder	NN
6745	1843	4	of	of	IN
6745	1843	5	the	the	DT
6745	1843	6	pork	pork	NN
6745	1843	7	into	into	IN
6745	1843	8	strips	strip	NNS
6745	1843	9	,	,	,
6745	1843	10	and	and	CC
6745	1843	11	put	put	VBD
6745	1843	12	these	these	DT
6745	1843	13	into	into	IN
6745	1843	14	the	the	DT
6745	1843	15	gashes	gash	NNS
6745	1843	16	.	.	.
6745	1844	1	Now	now	RB
6745	1844	2	put	put	VB
6745	1844	3	the	the	DT
6745	1844	4	fish	fish	NN
6745	1844	5	into	into	IN
6745	1844	6	the	the	DT
6745	1844	7	baking	baking	NN
6745	1844	8	pan	pan	NN
6745	1844	9	,	,	,
6745	1844	10	and	and	CC
6745	1844	11	dredge	dredge	VB
6745	1844	12	well	well	RB
6745	1844	13	with	with	IN
6745	1844	14	salt	salt	NN
6745	1844	15	,	,	,
6745	1844	16	pepper	pepper	NN
6745	1844	17	and	and	CC
6745	1844	18	flour	flour	NN
6745	1844	19	.	.	.
6745	1845	1	Cover	cover	VB
6745	1845	2	the	the	DT
6745	1845	3	bottom	bottom	NN
6745	1845	4	of	of	IN
6745	1845	5	the	the	DT
6745	1845	6	pan	pan	NN
6745	1845	7	with	with	IN
6745	1845	8	hot	hot	JJ
6745	1845	9	water	water	NN
6745	1845	10	,	,	,
6745	1845	11	and	and	CC
6745	1845	12	put	put	VBD
6745	1845	13	into	into	IN
6745	1845	14	a	a	DT
6745	1845	15	rather	rather	RB
6745	1845	16	hot	hot	JJ
6745	1845	17	oven	oven	NN
6745	1845	18	.	.	.
6745	1846	1	Bake	bake	VB
6745	1846	2	one	one	CD
6745	1846	3	hour	hour	NN
6745	1846	4	,	,	,
6745	1846	5	basting	baste	VBG
6745	1846	6	often	often	RB
6745	1846	7	with	with	IN
6745	1846	8	the	the	DT
6745	1846	9	gravy	gravy	NN
6745	1846	10	in	in	IN
6745	1846	11	the	the	DT
6745	1846	12	pan	pan	NN
6745	1846	13	,	,	,
6745	1846	14	and	and	CC
6745	1846	15	dredging	dredge	VBG
6745	1846	16	each	each	DT
6745	1846	17	time	time	NN
6745	1846	18	with	with	IN
6745	1846	19	salt	salt	NN
6745	1846	20	,	,	,
6745	1846	21	pepper	pepper	NN
6745	1846	22	and	and	CC
6745	1846	23	flour	flour	NN
6745	1846	24	.	.	.
6745	1847	1	The	the	DT
6745	1847	2	water	water	NN
6745	1847	3	in	in	IN
6745	1847	4	the	the	DT
6745	1847	5	pan	pan	NN
6745	1847	6	must	must	MD
6745	1847	7	often	often	RB
6745	1847	8	be	be	VB
6745	1847	9	renewed	renew	VBN
6745	1847	10	,	,	,
6745	1847	11	as	as	IN
6745	1847	12	the	the	DT
6745	1847	13	bottom	bottom	NN
6745	1847	14	is	be	VBZ
6745	1847	15	simply	simply	RB
6745	1847	16	to	to	TO
6745	1847	17	be	be	VB
6745	1847	18	covered	cover	VBN
6745	1847	19	with	with	IN
6745	1847	20	it	-PRON-	PRP
6745	1847	21	each	each	DT
6745	1847	22	time	time	NN
6745	1847	23	.	.	.
6745	1848	1	The	the	DT
6745	1848	2	fish	fish	NN
6745	1848	3	should	should	MD
6745	1848	4	be	be	VB
6745	1848	5	basted	baste	VBN
6745	1848	6	every	every	DT
6745	1848	7	fifteen	fifteen	CD
6745	1848	8	minutes	minute	NNS
6745	1848	9	.	.	.
6745	1849	1	When	when	WRB
6745	1849	2	it	-PRON-	PRP
6745	1849	3	is	be	VBZ
6745	1849	4	cooked	cook	VBN
6745	1849	5	,	,	,
6745	1849	6	lift	lift	VB
6745	1849	7	from	from	IN
6745	1849	8	the	the	DT
6745	1849	9	pan	pan	NN
6745	1849	10	on	on	IN
6745	1849	11	to	to	IN
6745	1849	12	the	the	DT
6745	1849	13	tin	tin	JJ
6745	1849	14	sheet	sheet	NN
6745	1849	15	,	,	,
6745	1849	16	and	and	CC
6745	1849	17	slide	slide	VB
6745	1849	18	it	-PRON-	PRP
6745	1849	19	carefully	carefully	RB
6745	1849	20	into	into	IN
6745	1849	21	the	the	DT
6745	1849	22	centre	centre	NN
6745	1849	23	of	of	IN
6745	1849	24	the	the	DT
6745	1849	25	dish	dish	NN
6745	1849	26	on	on	IN
6745	1849	27	which	which	WDT
6745	1849	28	it	-PRON-	PRP
6745	1849	29	is	be	VBZ
6745	1849	30	to	to	TO
6745	1849	31	be	be	VB
6745	1849	32	served	serve	VBN
6745	1849	33	.	.	.
6745	1850	1	Pour	pour	VB
6745	1850	2	around	around	IN
6745	1850	3	it	-PRON-	PRP
6745	1850	4	Hollandaise	Hollandaise	NNP
6745	1850	5	sauce	sauce	NN
6745	1850	6	,	,	,
6745	1850	7	tomato	tomato	NN
6745	1850	8	sauce	sauce	NN
6745	1850	9	,	,	,
6745	1850	10	or	or	CC
6745	1850	11	any	any	DT
6745	1850	12	kind	kind	NN
6745	1850	13	you	-PRON-	PRP
6745	1850	14	like	like	VBP
6745	1850	15	.	.	.
6745	1851	1	Garnish	garnish	VB
6745	1851	2	with	with	IN
6745	1851	3	parsley	parsley	NN
6745	1851	4	.	.	.
6745	1852	1	Broiled	broil	VBN
6745	1852	2	Fish	Fish	NNP
6745	1852	3	.	.	.
6745	1853	1	Bluefish	bluefish	JJ
6745	1853	2	,	,	,
6745	1853	3	young	young	JJ
6745	1853	4	cod	cod	NN
6745	1853	5	,	,	,
6745	1853	6	mackerel	mackerel	NN
6745	1853	7	,	,	,
6745	1853	8	salmon	salmon	NN
6745	1853	9	,	,	,
6745	1853	10	large	large	JJ
6745	1853	11	trout	trout	NN
6745	1853	12	,	,	,
6745	1853	13	and	and	CC
6745	1853	14	all	all	DT
6745	1853	15	other	other	JJ
6745	1853	16	fish	fish	NN
6745	1853	17	,	,	,
6745	1853	18	when	when	WRB
6745	1853	19	they	-PRON-	PRP
6745	1853	20	weigh	weigh	VBP
6745	1853	21	between	between	IN
6745	1853	22	half	half	PDT
6745	1853	23	a	a	DT
6745	1853	24	pound	pound	NN
6745	1853	25	and	and	CC
6745	1853	26	four	four	CD
6745	1853	27	pounds	pound	NNS
6745	1853	28	,	,	,
6745	1853	29	are	be	VBP
6745	1853	30	nice	nice	JJ
6745	1853	31	for	for	IN
6745	1853	32	broiling	broil	VBG
6745	1853	33	.	.	.
6745	1854	1	When	when	WRB
6745	1854	2	smaller	small	JJR
6745	1854	3	or	or	CC
6745	1854	4	larger	large	JJR
6745	1854	5	they	-PRON-	PRP
6745	1854	6	are	be	VBP
6745	1854	7	not	not	RB
6745	1854	8	so	so	RB
6745	1854	9	good	good	JJ
6745	1854	10	.	.	.
6745	1855	1	Always	always	RB
6745	1855	2	use	use	VB
6745	1855	3	a	a	DT
6745	1855	4	double	double	JJ
6745	1855	5	broiler	broiler	NN
6745	1855	6	,	,	,
6745	1855	7	which	which	WDT
6745	1855	8	,	,	,
6745	1855	9	before	before	IN
6745	1855	10	putting	put	VBG
6745	1855	11	the	the	DT
6745	1855	12	fish	fish	NN
6745	1855	13	into	into	IN
6745	1855	14	it	-PRON-	PRP
6745	1855	15	,	,	,
6745	1855	16	rub	rub	VB
6745	1855	17	with	with	IN
6745	1855	18	either	either	DT
6745	1855	19	butter	butter	NN
6745	1855	20	or	or	CC
6745	1855	21	a	a	DT
6745	1855	22	piece	piece	NN
6745	1855	23	of	of	IN
6745	1855	24	salt	salt	NN
6745	1855	25	pork	pork	NN
6745	1855	26	.	.	.
6745	1856	1	This	this	DT
6745	1856	2	prevents	prevent	VBZ
6745	1856	3	sticking	stick	VBG
6745	1856	4	.	.	.
6745	1857	1	The	the	DT
6745	1857	2	thickness	thickness	NN
6745	1857	3	of	of	IN
6745	1857	4	the	the	DT
6745	1857	5	fish	fish	NN
6745	1857	6	will	will	MD
6745	1857	7	have	have	VB
6745	1857	8	to	to	TO
6745	1857	9	be	be	VB
6745	1857	10	the	the	DT
6745	1857	11	guide	guide	NN
6745	1857	12	in	in	IN
6745	1857	13	broiling	broiling	NN
6745	1857	14	.	.	.
6745	1858	1	A	a	DT
6745	1858	2	bluefish	bluefish	NN
6745	1858	3	weighing	weigh	VBG
6745	1858	4	four	four	CD
6745	1858	5	pounds	pound	NNS
6745	1858	6	will	will	MD
6745	1858	7	take	take	VB
6745	1858	8	from	from	IN
6745	1858	9	twenty	twenty	CD
6745	1858	10	minutes	minute	NNS
6745	1858	11	to	to	TO
6745	1858	12	half	half	PDT
6745	1858	13	an	an	DT
6745	1858	14	hour	hour	NN
6745	1858	15	to	to	TO
6745	1858	16	cook	cook	VB
6745	1858	17	.	.	.
6745	1859	1	Many	many	JJ
6745	1859	2	cooks	cook	NNS
6745	1859	3	brown	brown	VBP
6745	1859	4	the	the	DT
6745	1859	5	fish	fish	NN
6745	1859	6	handsomely	handsomely	RB
6745	1859	7	over	over	IN
6745	1859	8	the	the	DT
6745	1859	9	coals	coal	NNS
6745	1859	10	and	and	CC
6745	1859	11	then	then	RB
6745	1859	12	put	put	VB
6745	1859	13	it	-PRON-	PRP
6745	1859	14	into	into	IN
6745	1859	15	the	the	DT
6745	1859	16	oven	oven	NN
6745	1859	17	to	to	TO
6745	1859	18	finish	finish	VB
6745	1859	19	broiling	broiling	NN
6745	1859	20	.	.	.
6745	1860	1	Where	where	WRB
6745	1860	2	the	the	DT
6745	1860	3	fish	fish	NN
6745	1860	4	is	be	VBZ
6745	1860	5	very	very	RB
6745	1860	6	thick	thick	JJ
6745	1860	7	,	,	,
6745	1860	8	this	this	DT
6745	1860	9	is	be	VBZ
6745	1860	10	a	a	DT
6745	1860	11	good	good	JJ
6745	1860	12	plan	plan	NN
6745	1860	13	.	.	.
6745	1861	1	If	if	IN
6745	1861	2	the	the	DT
6745	1861	3	fish	fish	NN
6745	1861	4	is	be	VBZ
6745	1861	5	taken	take	VBN
6745	1861	6	from	from	IN
6745	1861	7	the	the	DT
6745	1861	8	broiler	broiler	NN
6745	1861	9	to	to	TO
6745	1861	10	be	be	VB
6745	1861	11	put	put	VBN
6745	1861	12	into	into	IN
6745	1861	13	the	the	DT
6745	1861	14	oven	oven	NN
6745	1861	15	,	,	,
6745	1861	16	it	-PRON-	PRP
6745	1861	17	should	should	MD
6745	1861	18	be	be	VB
6745	1861	19	slipped	slip	VBN
6745	1861	20	on	on	RP
6745	1861	21	to	to	IN
6745	1861	22	a	a	DT
6745	1861	23	tin	tin	JJ
6745	1861	24	sheet	sheet	NN
6745	1861	25	,	,	,
6745	1861	26	that	that	IN
6745	1861	27	it	-PRON-	PRP
6745	1861	28	may	may	MD
6745	1861	29	slide	slide	VB
6745	1861	30	easily	easily	RB
6745	1861	31	into	into	IN
6745	1861	32	the	the	DT
6745	1861	33	platter	platter	NN
6745	1861	34	at	at	IN
6745	1861	35	serving	serve	VBG
6745	1861	36	time	time	NN
6745	1861	37	;	;	:
6745	1861	38	for	for	IN
6745	1861	39	nothing	nothing	NN
6745	1861	40	so	so	RB
6745	1861	41	mars	mar	VBZ
6745	1861	42	a	a	DT
6745	1861	43	dish	dish	NN
6745	1861	44	of	of	IN
6745	1861	45	fish	fish	NN
6745	1861	46	as	as	IN
6745	1861	47	to	to	TO
6745	1861	48	have	have	VB
6745	1861	49	it	-PRON-	PRP
6745	1861	50	come	come	VB
6745	1861	51	to	to	IN
6745	1861	52	the	the	DT
6745	1861	53	table	table	NN
6745	1861	54	broken	break	VBN
6745	1861	55	.	.	.
6745	1862	1	In	in	IN
6745	1862	2	broiling	broiling	NN
6745	1862	3	,	,	,
6745	1862	4	the	the	DT
6745	1862	5	inside	inside	NN
6745	1862	6	should	should	MD
6745	1862	7	be	be	VB
6745	1862	8	exposed	expose	VBN
6745	1862	9	to	to	IN
6745	1862	10	the	the	DT
6745	1862	11	fire	fire	NN
6745	1862	12	first	first	RB
6745	1862	13	,	,	,
6745	1862	14	and	and	CC
6745	1862	15	then	then	RB
6745	1862	16	the	the	DT
6745	1862	17	skin	skin	NN
6745	1862	18	.	.	.
6745	1863	1	Great	great	JJ
6745	1863	2	care	care	NN
6745	1863	3	must	must	MD
6745	1863	4	be	be	VB
6745	1863	5	taken	take	VBN
6745	1863	6	that	that	IN
6745	1863	7	the	the	DT
6745	1863	8	skin	skin	NN
6745	1863	9	does	do	VBZ
6745	1863	10	not	not	RB
6745	1863	11	burn	burn	VB
6745	1863	12	.	.	.
6745	1864	1	Mackerel	Mackerel	NNP
6745	1864	2	will	will	MD
6745	1864	3	broil	broil	VB
6745	1864	4	in	in	RP
6745	1864	5	from	from	IN
6745	1864	6	twelve	twelve	CD
6745	1864	7	to	to	TO
6745	1864	8	twenty	twenty	CD
6745	1864	9	minutes	minute	NNS
6745	1864	10	,	,	,
6745	1864	11	young	young	JJ
6745	1864	12	cod	cod	NN
6745	1864	13	(	(	-LRB-
6745	1864	14	also	also	RB
6745	1864	15	called	call	VBN
6745	1864	16	scrod	scrod	NN
6745	1864	17	)	)	-RRB-
6745	1864	18	in	in	IN
6745	1864	19	from	from	IN
6745	1864	20	twenty	twenty	CD
6745	1864	21	to	to	IN
6745	1864	22	thirty	thirty	CD
6745	1864	23	minutes	minute	NNS
6745	1864	24	,	,	,
6745	1864	25	bluefish	bluefish	JJ
6745	1864	26	in	in	RP
6745	1864	27	from	from	IN
6745	1864	28	twenty	twenty	CD
6745	1864	29	to	to	IN
6745	1864	30	thirty	thirty	CD
6745	1864	31	minutes	minute	NNS
6745	1864	32	,	,	,
6745	1864	33	salmon	salmon	NN
6745	1864	34	,	,	,
6745	1864	35	in	in	IN
6745	1864	36	from	from	IN
6745	1864	37	twelve	twelve	CD
6745	1864	38	to	to	TO
6745	1864	39	twenty	twenty	CD
6745	1864	40	minutes	minute	NNS
6745	1864	41	,	,	,
6745	1864	42	and	and	CC
6745	1864	43	whitefish	whitefish	JJ
6745	1864	44	,	,	,
6745	1864	45	bass	bass	NN
6745	1864	46	,	,	,
6745	1864	47	mullet	mullet	NN
6745	1864	48	,	,	,
6745	1864	49	etc	etc	FW
6745	1864	50	.	.	FW
6745	1864	51	,	,	,
6745	1864	52	in	in	IN
6745	1864	53	about	about	RB
6745	1864	54	eighteen	eighteen	CD
6745	1864	55	minutes	minute	NNS
6745	1864	56	.	.	.
6745	1865	1	All	all	DT
6745	1865	2	kinds	kind	NNS
6745	1865	3	of	of	IN
6745	1865	4	broiled	broil	VBN
6745	1865	5	fish	fish	NN
6745	1865	6	can	can	MD
6745	1865	7	be	be	VB
6745	1865	8	served	serve	VBN
6745	1865	9	with	with	IN
6745	1865	10	a	a	DT
6745	1865	11	seasoning	seasoning	NN
6745	1865	12	of	of	IN
6745	1865	13	salt	salt	NN
6745	1865	14	,	,	,
6745	1865	15	pepper	pepper	NN
6745	1865	16	and	and	CC
6745	1865	17	butter	butter	NN
6745	1865	18	,	,	,
6745	1865	19	or	or	CC
6745	1865	20	with	with	IN
6745	1865	21	any	any	DT
6745	1865	22	of	of	IN
6745	1865	23	the	the	DT
6745	1865	24	following	following	JJ
6745	1865	25	sauces	sauce	NNS
6745	1865	26	:	:	:
6745	1865	27	_	_	NNP
6745	1865	28	bearer	bearer	NN
6745	1865	29	noir	noir	NN
6745	1865	30	,	,	,
6745	1865	31	maître	maître	NNP
6745	1865	32	d	d	NNP
6745	1865	33	'	'	''
6745	1865	34	hôtel	hôtel	NNP
6745	1865	35	_	_	NNP
6745	1865	36	,	,	,
6745	1865	37	Tartare	Tartare	NNP
6745	1865	38	,	,	,
6745	1865	39	sharp	sharp	JJ
6745	1865	40	,	,	,
6745	1865	41	tomato	tomato	NNP
6745	1865	42	and	and	CC
6745	1865	43	curry	curry	VB
6745	1865	44	.	.	.
6745	1866	1	Always	always	RB
6745	1866	2	,	,	,
6745	1866	3	when	when	WRB
6745	1866	4	possible	possible	JJ
6745	1866	5	,	,	,
6745	1866	6	garnish	garnish	VBP
6745	1866	7	with	with	IN
6745	1866	8	parsley	parsley	NN
6745	1866	9	or	or	CC
6745	1866	10	something	something	NN
6745	1866	11	else	else	RB
6745	1866	12	green	green	JJ
6745	1866	13	.	.	.
6745	1867	1	Broiled	broil	VBN
6745	1867	2	Halibut	Halibut	NNP
6745	1867	3	.	.	.
6745	1868	1	Season	season	VB
6745	1868	2	the	the	DT
6745	1868	3	slices	slice	NNS
6745	1868	4	with	with	IN
6745	1868	5	salt	salt	NN
6745	1868	6	and	and	CC
6745	1868	7	pepper	pepper	NN
6745	1868	8	,	,	,
6745	1868	9	and	and	CC
6745	1868	10	lay	lie	VBD
6745	1868	11	them	-PRON-	PRP
6745	1868	12	in	in	IN
6745	1868	13	melted	melted	JJ
6745	1868	14	butter	butter	NN
6745	1868	15	for	for	IN
6745	1868	16	half	half	PDT
6745	1868	17	an	an	DT
6745	1868	18	hour	hour	NN
6745	1868	19	,	,	,
6745	1868	20	having	have	VBG
6745	1868	21	them	-PRON-	PRP
6745	1868	22	well	well	RB
6745	1868	23	covered	cover	VBN
6745	1868	24	on	on	IN
6745	1868	25	both	both	DT
6745	1868	26	sides	side	NNS
6745	1868	27	.	.	.
6745	1869	1	Roll	roll	VB
6745	1869	2	in	in	IN
6745	1869	3	flour	flour	NN
6745	1869	4	,	,	,
6745	1869	5	and	and	CC
6745	1869	6	broil	broil	VB
6745	1869	7	for	for	IN
6745	1869	8	twelve	twelve	CD
6745	1869	9	minutes	minute	NNS
6745	1869	10	over	over	IN
6745	1869	11	a	a	DT
6745	1869	12	clear	clear	JJ
6745	1869	13	fire	fire	NN
6745	1869	14	.	.	.
6745	1870	1	Serve	serve	VB
6745	1870	2	on	on	IN
6745	1870	3	a	a	DT
6745	1870	4	hot	hot	JJ
6745	1870	5	dish	dish	NN
6745	1870	6	,	,	,
6745	1870	7	garnishing	garnish	VBG
6745	1870	8	with	with	IN
6745	1870	9	parsley	parsley	NN
6745	1870	10	and	and	CC
6745	1870	11	slices	slice	NNS
6745	1870	12	of	of	IN
6745	1870	13	lemon	lemon	NN
6745	1870	14	.	.	.
6745	1871	1	The	the	DT
6745	1871	2	slices	slice	NNS
6745	1871	3	of	of	IN
6745	1871	4	halibut	halibut	NNP
6745	1871	5	should	should	MD
6745	1871	6	be	be	VB
6745	1871	7	about	about	RB
6745	1871	8	an	an	DT
6745	1871	9	inch	inch	NN
6745	1871	10	thick	thick	JJ
6745	1871	11	,	,	,
6745	1871	12	and	and	CC
6745	1871	13	for	for	IN
6745	1871	14	every	every	DT
6745	1871	15	pound	pound	NN
6745	1871	16	there	there	EX
6745	1871	17	should	should	MD
6745	1871	18	be	be	VB
6745	1871	19	three	three	CD
6745	1871	20	table	table	NN
6745	1871	21	-	-	HYPH
6745	1871	22	spoonfuls	spoonful	NNS
6745	1871	23	of	of	IN
6745	1871	24	butter	butter	NN
6745	1871	25	.	.	.
6745	1872	1	Broiled	Broiled	NNP
6745	1872	2	Halibut	Halibut	NNP
6745	1872	3	,	,	,
6745	1872	4	with	with	IN
6745	1872	5	Maître	Maître	NNP
6745	1872	6	d	d	LS
6745	1872	7	'	'	''
6745	1872	8	Hôtel	Hôtel	NNP
6745	1872	9	Butter	Butter	NNP
6745	1872	10	.	.	.
6745	1873	1	Butter	butter	VB
6745	1873	2	both	both	DT
6745	1873	3	sides	side	NNS
6745	1873	4	of	of	IN
6745	1873	5	the	the	DT
6745	1873	6	broiler	broiler	NN
6745	1873	7	.	.	.
6745	1874	1	Season	season	VB
6745	1874	2	the	the	DT
6745	1874	3	slices	slice	NNS
6745	1874	4	of	of	IN
6745	1874	5	halibut	halibut	NN
6745	1874	6	with	with	IN
6745	1874	7	salt	salt	NN
6745	1874	8	and	and	CC
6745	1874	9	pepper	pepper	NN
6745	1874	10	,	,	,
6745	1874	11	place	place	VB
6745	1874	12	them	-PRON-	PRP
6745	1874	13	in	in	IN
6745	1874	14	the	the	DT
6745	1874	15	broiler	broiler	NN
6745	1874	16	and	and	CC
6745	1874	17	cook	cook	VB
6745	1874	18	over	over	IN
6745	1874	19	clear	clear	JJ
6745	1874	20	coals	coal	NNS
6745	1874	21	for	for	IN
6745	1874	22	twelve	twelve	CD
6745	1874	23	minutes	minute	NNS
6745	1874	24	,	,	,
6745	1874	25	turning	turn	VBG
6745	1874	26	frequently	frequently	RB
6745	1874	27	.	.	.
6745	1875	1	Place	place	NN
6745	1875	2	on	on	IN
6745	1875	3	a	a	DT
6745	1875	4	hot	hot	JJ
6745	1875	5	dish	dish	NN
6745	1875	6	,	,	,
6745	1875	7	and	and	CC
6745	1875	8	spread	spread	VB
6745	1875	9	on	on	IN
6745	1875	10	them	-PRON-	PRP
6745	1875	11	the	the	DT
6745	1875	12	sauce	sauce	NN
6745	1875	13	,	,	,
6745	1875	14	using	use	VBG
6745	1875	15	one	one	CD
6745	1875	16	spoonful	spoonful	JJ
6745	1875	17	to	to	IN
6745	1875	18	each	each	DT
6745	1875	19	pound	pound	NN
6745	1875	20	.	.	.
6745	1876	1	Garnish	garnish	VB
6745	1876	2	with	with	IN
6745	1876	3	parsley	parsley	NN
6745	1876	4	.	.	.
6745	1877	1	Stewed	stew	VBN
6745	1877	2	Fish	Fish	NNP
6745	1877	3	.	.	.
6745	1878	1	Six	six	CD
6745	1878	2	pounds	pound	NNS
6745	1878	3	of	of	IN
6745	1878	4	any	any	DT
6745	1878	5	kind	kind	NN
6745	1878	6	of	of	IN
6745	1878	7	fish	fish	NN
6745	1878	8	,	,	,
6745	1878	9	large	large	JJ
6745	1878	10	or	or	CC
6745	1878	11	small	small	JJ
6745	1878	12	;	;	:
6745	1878	13	three	three	CD
6745	1878	14	large	large	JJ
6745	1878	15	pints	pint	NNS
6745	1878	16	of	of	IN
6745	1878	17	water	water	NN
6745	1878	18	,	,	,
6745	1878	19	quarter	quarter	NN
6745	1878	20	of	of	IN
6745	1878	21	a	a	DT
6745	1878	22	pound	pound	NN
6745	1878	23	of	of	IN
6745	1878	24	pork	pork	NN
6745	1878	25	,	,	,
6745	1878	26	or	or	CC
6745	1878	27	,	,	,
6745	1878	28	half	half	PDT
6745	1878	29	a	a	DT
6745	1878	30	cupful	cupful	NN
6745	1878	31	of	of	IN
6745	1878	32	butter	butter	NN
6745	1878	33	;	;	:
6745	1878	34	two	two	CD
6745	1878	35	large	large	JJ
6745	1878	36	onions	onion	NNS
6745	1878	37	,	,	,
6745	1878	38	three	three	CD
6745	1878	39	table	table	NN
6745	1878	40	-	-	HYPH
6745	1878	41	spoonfuls	spoonful	NNS
6745	1878	42	of	of	IN
6745	1878	43	flour	flour	NN
6745	1878	44	,	,	,
6745	1878	45	salt	salt	NN
6745	1878	46	and	and	CC
6745	1878	47	pepper	pepper	NN
6745	1878	48	to	to	IN
6745	1878	49	taste	taste	NN
6745	1878	50	.	.	.
6745	1879	1	Cut	cut	VB
6745	1879	2	the	the	DT
6745	1879	3	heads	head	NNS
6745	1879	4	from	from	IN
6745	1879	5	the	the	DT
6745	1879	6	fish	fish	NN
6745	1879	7	,	,	,
6745	1879	8	and	and	CC
6745	1879	9	cut	cut	VBD
6745	1879	10	out	out	RP
6745	1879	11	all	all	PDT
6745	1879	12	the	the	DT
6745	1879	13	bones	bone	NNS
6745	1879	14	.	.	.
6745	1880	1	Put	put	VB
6745	1880	2	the	the	DT
6745	1880	3	heads	head	NNS
6745	1880	4	and	and	CC
6745	1880	5	bones	bone	NNS
6745	1880	6	on	on	RP
6745	1880	7	to	to	TO
6745	1880	8	boil	boil	VB
6745	1880	9	in	in	IN
6745	1880	10	the	the	DT
6745	1880	11	three	three	CD
6745	1880	12	pints	pint	NNS
6745	1880	13	of	of	IN
6745	1880	14	water	water	NN
6745	1880	15	.	.	.
6745	1881	1	Cook	cook	VB
6745	1881	2	gently	gently	RB
6745	1881	3	half	half	PDT
6745	1881	4	an	an	DT
6745	1881	5	hour	hour	NN
6745	1881	6	.	.	.
6745	1882	1	In	in	IN
6745	1882	2	the	the	DT
6745	1882	3	meanwhile	meanwhile	RB
6745	1882	4	cut	cut	VBD
6745	1882	5	the	the	DT
6745	1882	6	pork	pork	NN
6745	1882	7	in	in	IN
6745	1882	8	slices	slice	NNS
6745	1882	9	,	,	,
6745	1882	10	and	and	CC
6745	1882	11	fry	fry	NNP
6745	1882	12	brown	brown	JJ
6745	1882	13	.	.	.
6745	1883	1	Cut	cut	VB
6745	1883	2	the	the	DT
6745	1883	3	onions	onion	NNS
6745	1883	4	in	in	IN
6745	1883	5	slices	slice	NNS
6745	1883	6	,	,	,
6745	1883	7	and	and	CC
6745	1883	8	fry	fry	VB
6745	1883	9	in	in	IN
6745	1883	10	the	the	DT
6745	1883	11	pork	pork	NN
6745	1883	12	fat	fat	NN
6745	1883	13	.	.	.
6745	1884	1	Stir	stir	VB
6745	1884	2	the	the	DT
6745	1884	3	dry	dry	JJ
6745	1884	4	flour	flour	NN
6745	1884	5	into	into	IN
6745	1884	6	the	the	DT
6745	1884	7	onion	onion	NN
6745	1884	8	and	and	CC
6745	1884	9	fat	fat	NN
6745	1884	10	,	,	,
6745	1884	11	and	and	CC
6745	1884	12	cook	cook	VB
6745	1884	13	three	three	CD
6745	1884	14	minutes	minute	NNS
6745	1884	15	,	,	,
6745	1884	16	stirring	stir	VBG
6745	1884	17	all	all	PDT
6745	1884	18	the	the	DT
6745	1884	19	time	time	NN
6745	1884	20	.	.	.
6745	1885	1	Now	now	RB
6745	1885	2	pour	pour	VB
6745	1885	3	over	over	IN
6745	1885	4	this	this	DT
6745	1885	5	the	the	DT
6745	1885	6	water	water	NN
6745	1885	7	in	in	IN
6745	1885	8	which	which	WDT
6745	1885	9	the	the	DT
6745	1885	10	bones	bone	NNS
6745	1885	11	have	have	VBP
6745	1885	12	been	be	VBN
6745	1885	13	cooking	cook	VBG
6745	1885	14	,	,	,
6745	1885	15	and	and	CC
6745	1885	16	simmer	simmer	JJ
6745	1885	17	ten	ten	CD
6745	1885	18	minutes	minute	NNS
6745	1885	19	.	.	.
6745	1886	1	Have	have	VBP
6745	1886	2	the	the	DT
6745	1886	3	fish	fish	NN
6745	1886	4	cut	cut	VBN
6745	1886	5	in	in	IN
6745	1886	6	pieces	piece	NNS
6745	1886	7	about	about	IN
6745	1886	8	three	three	CD
6745	1886	9	inches	inch	NNS
6745	1886	10	square	square	JJ
6745	1886	11	.	.	.
6745	1887	1	Season	season	NN
6745	1887	2	well	well	RB
6745	1887	3	with	with	IN
6745	1887	4	salt	salt	NN
6745	1887	5	and	and	CC
6745	1887	6	pepper	pepper	NN
6745	1887	7	,	,	,
6745	1887	8	and	and	CC
6745	1887	9	place	place	NN
6745	1887	10	in	in	IN
6745	1887	11	the	the	DT
6745	1887	12	stew	stew	NN
6745	1887	13	-	-	HYPH
6745	1887	14	pan	pan	NN
6745	1887	15	.	.	.
6745	1888	1	Season	season	VB
6745	1888	2	the	the	DT
6745	1888	3	sauce	sauce	NN
6745	1888	4	with	with	IN
6745	1888	5	salt	salt	NN
6745	1888	6	and	and	CC
6745	1888	7	pepper	pepper	NN
6745	1888	8	,	,	,
6745	1888	9	and	and	CC
6745	1888	10	strain	strain	VB
6745	1888	11	on	on	IN
6745	1888	12	the	the	DT
6745	1888	13	fish	fish	NN
6745	1888	14	.	.	.
6745	1889	1	Cover	cover	VB
6745	1889	2	tight	tight	JJ
6745	1889	3	,	,	,
6745	1889	4	and	and	CC
6745	1889	5	simmer	simmer	JJ
6745	1889	6	twenty	twenty	CD
6745	1889	7	minutes	minute	NNS
6745	1889	8	.	.	.
6745	1890	1	A	a	DT
6745	1890	2	bouquet	bouquet	NN
6745	1890	3	of	of	IN
6745	1890	4	sweet	sweet	JJ
6745	1890	5	herbs	herb	NNS
6745	1890	6	,	,	,
6745	1890	7	simmered	simmer	VBD
6745	1890	8	with	with	IN
6745	1890	9	the	the	DT
6745	1890	10	bones	bone	NNS
6745	1890	11	,	,	,
6745	1890	12	is	be	VBZ
6745	1890	13	an	an	DT
6745	1890	14	improvement	improvement	NN
6745	1890	15	.	.	.
6745	1891	1	Taste	taste	NN
6745	1891	2	to	to	TO
6745	1891	3	see	see	VB
6745	1891	4	if	if	IN
6745	1891	5	the	the	DT
6745	1891	6	sauce	sauce	NN
6745	1891	7	is	be	VBZ
6745	1891	8	seasoned	season	VBN
6745	1891	9	enough	enough	RB
6745	1891	10	,	,	,
6745	1891	11	and	and	CC
6745	1891	12	dish	dish	VB
6745	1891	13	on	on	IN
6745	1891	14	a	a	DT
6745	1891	15	large	large	JJ
6745	1891	16	platter	platter	NN
6745	1891	17	.	.	.
6745	1892	1	Garnish	garnish	VB
6745	1892	2	with	with	IN
6745	1892	3	potato	potato	NN
6745	1892	4	balls	ball	NNS
6745	1892	5	and	and	CC
6745	1892	6	parsley	parsley	NN
6745	1892	7	.	.	.
6745	1893	1	The	the	DT
6745	1893	2	potato	potato	NN
6745	1893	3	balls	ball	NNS
6745	1893	4	are	be	VBP
6745	1893	5	cut	cut	VBN
6745	1893	6	from	from	IN
6745	1893	7	the	the	DT
6745	1893	8	raw	raw	JJ
6745	1893	9	potatoes	potato	NNS
6745	1893	10	with	with	IN
6745	1893	11	a	a	DT
6745	1893	12	vegetable	vegetable	NN
6745	1893	13	scoop	scoop	NN
6745	1893	14	,	,	,
6745	1893	15	and	and	CC
6745	1893	16	boiled	boil	VBD
6745	1893	17	ten	ten	CD
6745	1893	18	minutes	minute	NNS
6745	1893	19	in	in	IN
6745	1893	20	salted	salted	JJ
6745	1893	21	water	water	NN
6745	1893	22	.	.	.
6745	1894	1	Put	put	VB
6745	1894	2	them	-PRON-	PRP
6745	1894	3	in	in	IN
6745	1894	4	little	little	JJ
6745	1894	5	heaps	heap	NNS
6745	1894	6	around	around	IN
6745	1894	7	the	the	DT
6745	1894	8	dish	dish	NN
6745	1894	9	.	.	.
6745	1895	1	Fried	fried	JJ
6745	1895	2	Fish	Fish	NNP
6745	1895	3	.	.	.
6745	1896	1	All	all	DT
6745	1896	2	small	small	JJ
6745	1896	3	fish	fish	NN
6745	1896	4	,	,	,
6745	1896	5	like	like	IN
6745	1896	6	brook	brook	NN
6745	1896	7	trout	trout	NN
6745	1896	8	,	,	,
6745	1896	9	smelts	smelt	NNS
6745	1896	10	,	,	,
6745	1896	11	perch	perch	NN
6745	1896	12	,	,	,
6745	1896	13	etc	etc	FW
6745	1896	14	.	.	.
6745	1896	15	,	,	,
6745	1896	16	are	be	VBP
6745	1896	17	best	well	RBS
6745	1896	18	fried	fried	JJ
6745	1896	19	.	.	.
6745	1897	1	They	-PRON-	PRP
6745	1897	2	are	be	VBP
6745	1897	3	often	often	RB
6745	1897	4	called	call	VBN
6745	1897	5	pan	pan	NN
6745	1897	6	-	-	HYPH
6745	1897	7	fish	fish	NN
6745	1897	8	for	for	IN
6745	1897	9	this	this	DT
6745	1897	10	reason	reason	NN
6745	1897	11	.	.	.
6745	1898	1	They	-PRON-	PRP
6745	1898	2	should	should	MD
6745	1898	3	be	be	VB
6745	1898	4	cleaned	clean	VBN
6745	1898	5	,	,	,
6745	1898	6	washed	wash	VBN
6745	1898	7	and	and	CC
6745	1898	8	drained	drain	VBD
6745	1898	9	,	,	,
6745	1898	10	then	then	RB
6745	1898	11	well	well	RB
6745	1898	12	salted	salted	JJ
6745	1898	13	,	,	,
6745	1898	14	and	and	CC
6745	1898	15	rolled	roll	VBN
6745	1898	16	in	in	IN
6745	1898	17	flour	flour	NN
6745	1898	18	and	and	CC
6745	1898	19	Indian	indian	JJ
6745	1898	20	meal	meal	NN
6745	1898	21	(	(	-LRB-
6745	1898	22	half	half	NN
6745	1898	23	of	of	IN
6745	1898	24	each	each	DT
6745	1898	25	)	)	-RRB-
6745	1898	26	,	,	,
6745	1898	27	which	which	WDT
6745	1898	28	has	have	VBZ
6745	1898	29	been	be	VBN
6745	1898	30	thoroughly	thoroughly	RB
6745	1898	31	mixed	mix	VBN
6745	1898	32	and	and	CC
6745	1898	33	salted	salted	JJ
6745	1898	34	.	.	.
6745	1899	1	For	for	IN
6745	1899	2	every	every	DT
6745	1899	3	four	four	CD
6745	1899	4	pounds	pound	NNS
6745	1899	5	of	of	IN
6745	1899	6	fish	fish	NN
6745	1899	7	have	have	VBP
6745	1899	8	half	half	PDT
6745	1899	9	a	a	DT
6745	1899	10	pound	pound	NN
6745	1899	11	of	of	IN
6745	1899	12	salt	salt	NN
6745	1899	13	pork	pork	NN
6745	1899	14	,	,	,
6745	1899	15	cut	cut	VBN
6745	1899	16	in	in	IN
6745	1899	17	thin	thin	JJ
6745	1899	18	slices	slice	NNS
6745	1899	19	,	,	,
6745	1899	20	and	and	CC
6745	1899	21	fried	fry	VBD
6745	1899	22	a	a	DT
6745	1899	23	crisp	crisp	JJ
6745	1899	24	brown	brown	NN
6745	1899	25	.	.	.
6745	1900	1	Take	take	VB
6745	1900	2	the	the	DT
6745	1900	3	pork	pork	NN
6745	1900	4	from	from	IN
6745	1900	5	the	the	DT
6745	1900	6	pan	pan	NN
6745	1900	7	and	and	CC
6745	1900	8	put	put	VB
6745	1900	9	the	the	DT
6745	1900	10	fish	fish	NN
6745	1900	11	in	in	RB
6745	1900	12	,	,	,
6745	1900	13	having	have	VBG
6745	1900	14	only	only	RB
6745	1900	15	enough	enough	JJ
6745	1900	16	to	to	TO
6745	1900	17	cover	cover	VB
6745	1900	18	the	the	DT
6745	1900	19	bottom	bottom	NN
6745	1900	20	.	.	.
6745	1901	1	Fry	fry	CD
6745	1901	2	brown	brown	JJ
6745	1901	3	on	on	IN
6745	1901	4	one	one	CD
6745	1901	5	side	side	NN
6745	1901	6	;	;	:
6745	1901	7	turn	turn	VB
6745	1901	8	,	,	,
6745	1901	9	and	and	CC
6745	1901	10	fry	fry	VB
6745	1901	11	the	the	DT
6745	1901	12	other	other	JJ
6745	1901	13	side	side	NN
6745	1901	14	.	.	.
6745	1902	1	Serve	serve	VB
6745	1902	2	on	on	IN
6745	1902	3	a	a	DT
6745	1902	4	hot	hot	JJ
6745	1902	5	dish	dish	NN
6745	1902	6	,	,	,
6745	1902	7	with	with	IN
6745	1902	8	the	the	DT
6745	1902	9	salt	salt	NN
6745	1902	10	pork	pork	NN
6745	1902	11	as	as	IN
6745	1902	12	a	a	DT
6745	1902	13	garnish	garnish	NN
6745	1902	14	.	.	.
6745	1903	1	Great	great	JJ
6745	1903	2	care	care	NN
6745	1903	3	must	must	MD
6745	1903	4	be	be	VB
6745	1903	5	taken	take	VBN
6745	1903	6	that	that	IN
6745	1903	7	the	the	DT
6745	1903	8	pork	pork	NN
6745	1903	9	or	or	CC
6745	1903	10	fat	fat	NN
6745	1903	11	does	do	VBZ
6745	1903	12	not	not	RB
6745	1903	13	burn	burn	VB
6745	1903	14	,	,	,
6745	1903	15	and	and	CC
6745	1903	16	yet	yet	RB
6745	1903	17	to	to	TO
6745	1903	18	have	have	VB
6745	1903	19	it	-PRON-	PRP
6745	1903	20	hot	hot	JJ
6745	1903	21	enough	enough	RB
6745	1903	22	to	to	TO
6745	1903	23	brown	brown	VB
6745	1903	24	quickly	quickly	RB
6745	1903	25	.	.	.
6745	1904	1	Cod	cod	VB
6745	1904	2	,	,	,
6745	1904	3	haddock	haddock	NN
6745	1904	4	,	,	,
6745	1904	5	cusk	cusk	NN
6745	1904	6	and	and	CC
6745	1904	7	halibut	halibut	NNP
6745	1904	8	are	be	VBP
6745	1904	9	all	all	DT
6745	1904	10	cut	cut	VBN
6745	1904	11	in	in	IN
6745	1904	12	handsome	handsome	JJ
6745	1904	13	slices	slice	NNS
6745	1904	14	and	and	CC
6745	1904	15	fried	fry	VBN
6745	1904	16	in	in	IN
6745	1904	17	this	this	DT
6745	1904	18	manner	manner	NN
6745	1904	19	;	;	:
6745	1904	20	or	or	CC
6745	1904	21	,	,	,
6745	1904	22	the	the	DT
6745	1904	23	slices	slice	NNS
6745	1904	24	can	can	MD
6745	1904	25	be	be	VB
6745	1904	26	well	well	RB
6745	1904	27	seasoned	season	VBN
6745	1904	28	with	with	IN
6745	1904	29	salt	salt	NN
6745	1904	30	and	and	CC
6745	1904	31	pepper	pepper	NN
6745	1904	32	,	,	,
6745	1904	33	dipped	dip	VBN
6745	1904	34	in	in	IN
6745	1904	35	beaten	beat	VBN
6745	1904	36	egg	egg	NN
6745	1904	37	,	,	,
6745	1904	38	rolled	roll	VBN
6745	1904	39	in	in	IN
6745	1904	40	bread	bread	NN
6745	1904	41	or	or	CC
6745	1904	42	cracker	cracker	NN
6745	1904	43	crumbs	crumb	NNS
6745	1904	44	and	and	CC
6745	1904	45	fried	fry	VBN
6745	1904	46	in	in	IN
6745	1904	47	boiling	boil	VBG
6745	1904	48	fat	fat	NN
6745	1904	49	enough	enough	RB
6745	1904	50	to	to	TO
6745	1904	51	cover	cover	VB
6745	1904	52	.	.	.
6745	1905	1	This	this	DT
6745	1905	2	method	method	NN
6745	1905	3	gives	give	VBZ
6745	1905	4	the	the	DT
6745	1905	5	handsomer	handsomer	NN
6745	1905	6	dish	dish	NN
6745	1905	7	,	,	,
6745	1905	8	but	but	CC
6745	1905	9	the	the	DT
6745	1905	10	first	first	JJ
6745	1905	11	the	the	DT
6745	1905	12	more	more	RBR
6745	1905	13	savory	savory	JJ
6745	1905	14	.	.	.
6745	1906	1	Where	where	WRB
6745	1906	2	Indian	indian	JJ
6745	1906	3	meal	meal	NN
6745	1906	4	is	be	VBZ
6745	1906	5	not	not	RB
6745	1906	6	liked	like	VBN
6745	1906	7	,	,	,
6745	1906	8	all	all	DT
6745	1906	9	flour	flour	NN
6745	1906	10	can	can	MD
6745	1906	11	be	be	VB
6745	1906	12	used	use	VBN
6745	1906	13	.	.	.
6745	1907	1	Serve	serve	VB
6745	1907	2	very	very	RB
6745	1907	3	hot	hot	JJ
6745	1907	4	Any	any	DT
6745	1907	5	kind	kind	NN
6745	1907	6	of	of	IN
6745	1907	7	fried	fried	JJ
6745	1907	8	fish	fish	NN
6745	1907	9	can	can	MD
6745	1907	10	be	be	VB
6745	1907	11	served	serve	VBN
6745	1907	12	with	with	IN
6745	1907	13	_	_	NNP
6745	1907	14	beurre	beurre	NNS
6745	1907	15	noir	noir	NN
6745	1907	16	_	_	NNP
6745	1907	17	,	,	,
6745	1907	18	but	but	CC
6745	1907	19	this	this	DT
6745	1907	20	is	be	VBZ
6745	1907	21	particularly	particularly	RB
6745	1907	22	nice	nice	JJ
6745	1907	23	for	for	IN
6745	1907	24	that	that	DT
6745	1907	25	which	which	WDT
6745	1907	26	is	be	VBZ
6745	1907	27	fried	fry	VBN
6745	1907	28	without	without	IN
6745	1907	29	pork	pork	NN
6745	1907	30	.	.	.
6745	1908	1	When	when	WRB
6745	1908	2	the	the	DT
6745	1908	3	cooked	cooked	JJ
6745	1908	4	fish	fish	NN
6745	1908	5	is	be	VBZ
6745	1908	6	placed	place	VBN
6745	1908	7	in	in	IN
6745	1908	8	the	the	DT
6745	1908	9	dish	dish	NN
6745	1908	10	,	,	,
6745	1908	11	pour	pour	VB
6745	1908	12	the	the	DT
6745	1908	13	butter	butter	NN
6745	1908	14	over	over	IN
6745	1908	15	it	-PRON-	PRP
6745	1908	16	,	,	,
6745	1908	17	garnish	garnish	VBP
6745	1908	18	with	with	IN
6745	1908	19	parsley	parsley	NN
6745	1908	20	,	,	,
6745	1908	21	and	and	CC
6745	1908	22	serve	serve	VB
6745	1908	23	.	.	.
6745	1909	1	To	to	IN
6745	1909	2	Cook	Cook	NNP
6745	1909	3	Salt	Salt	NNP
6745	1909	4	Codfish	Codfish	NNP
6745	1909	5	.	.	.
6745	1910	1	The	the	DT
6745	1910	2	fish	fish	NN
6745	1910	3	should	should	MD
6745	1910	4	be	be	VB
6745	1910	5	thoroughly	thoroughly	RB
6745	1910	6	washed	wash	VBN
6745	1910	7	,	,	,
6745	1910	8	and	and	CC
6745	1910	9	soaked	soak	VBN
6745	1910	10	in	in	IN
6745	1910	11	cold	cold	JJ
6745	1910	12	water	water	NN
6745	1910	13	over	over	IN
6745	1910	14	night	night	NN
6745	1910	15	.	.	.
6745	1911	1	In	in	IN
6745	1911	2	the	the	DT
6745	1911	3	morning	morning	NN
6745	1911	4	change	change	VB
6745	1911	5	the	the	DT
6745	1911	6	water	water	NN
6745	1911	7	,	,	,
6745	1911	8	and	and	CC
6745	1911	9	put	put	VBD
6745	1911	10	on	on	RP
6745	1911	11	to	to	TO
6745	1911	12	cook	cook	VB
6745	1911	13	.	.	.
6745	1912	1	As	as	RB
6745	1912	2	soon	soon	RB
6745	1912	3	as	as	IN
6745	1912	4	the	the	DT
6745	1912	5	water	water	NN
6745	1912	6	comes	come	VBZ
6745	1912	7	to	to	IN
6745	1912	8	the	the	DT
6745	1912	9	boiling	boiling	NN
6745	1912	10	point	point	NN
6745	1912	11	set	set	VBN
6745	1912	12	back	back	RB
6745	1912	13	where	where	WRB
6745	1912	14	it	-PRON-	PRP
6745	1912	15	will	will	MD
6745	1912	16	keep	keep	VB
6745	1912	17	_	_	NNP
6745	1912	18	hot	hot	JJ
6745	1912	19	_	_	NNP
6745	1912	20	,	,	,
6745	1912	21	but	but	CC
6745	1912	22	will	will	MD
6745	1912	23	_	_	NNP
6745	1912	24	not	not	RB
6745	1912	25	boil	boil	VB
6745	1912	26	_	_	NNP
6745	1912	27	.	.	.
6745	1913	1	From	from	IN
6745	1913	2	four	four	CD
6745	1913	3	to	to	TO
6745	1913	4	six	six	CD
6745	1913	5	hours	hour	NNS
6745	1913	6	will	will	MD
6745	1913	7	cook	cook	VB
6745	1913	8	a	a	DT
6745	1913	9	very	very	RB
6745	1913	10	dry	dry	JJ
6745	1913	11	,	,	,
6745	1913	12	hard	hard	JJ
6745	1913	13	fish	fish	NN
6745	1913	14	,	,	,
6745	1913	15	and	and	CC
6745	1913	16	there	there	EX
6745	1913	17	are	be	VBP
6745	1913	18	kinds	kind	NNS
6745	1913	19	which	which	WDT
6745	1913	20	will	will	MD
6745	1913	21	cook	cook	VB
6745	1913	22	in	in	IN
6745	1913	23	half	half	PDT
6745	1913	24	an	an	DT
6745	1913	25	hour	hour	NN
6745	1913	26	.	.	.
6745	1914	1	The	the	DT
6745	1914	2	boneless	boneless	NN
6745	1914	3	codfish	codfish	NN
6745	1914	4	,	,	,
6745	1914	5	put	put	VBN
6745	1914	6	up	up	RP
6745	1914	7	at	at	IN
6745	1914	8	the	the	DT
6745	1914	9	Isles	Isles	NNPS
6745	1914	10	of	of	IN
6745	1914	11	Shoals	Shoals	NNPS
6745	1914	12	,	,	,
6745	1914	13	by	by	IN
6745	1914	14	Brown	Brown	NNP
6745	1914	15	&	&	CC
6745	1914	16	Seavey	Seavey	NNP
6745	1914	17	,	,	,
6745	1914	18	will	will	MD
6745	1914	19	cook	cook	VB
6745	1914	20	in	in	RP
6745	1914	21	from	from	IN
6745	1914	22	half	half	PDT
6745	1914	23	an	an	DT
6745	1914	24	hour	hour	NN
6745	1914	25	to	to	IN
6745	1914	26	an	an	DT
6745	1914	27	hour	hour	NN
6745	1914	28	.	.	.
6745	1915	1	Where	where	WRB
6745	1915	2	a	a	DT
6745	1915	3	family	family	NN
6745	1915	4	uses	use	VBZ
6745	1915	5	only	only	RB
6745	1915	6	a	a	DT
6745	1915	7	small	small	JJ
6745	1915	8	quantity	quantity	NN
6745	1915	9	of	of	IN
6745	1915	10	salt	salt	NN
6745	1915	11	fish	fish	NN
6745	1915	12	at	at	IN
6745	1915	13	a	a	DT
6745	1915	14	time	time	NN
6745	1915	15	,	,	,
6745	1915	16	this	this	DT
6745	1915	17	is	be	VBZ
6745	1915	18	a	a	DT
6745	1915	19	convenient	convenient	JJ
6745	1915	20	and	and	CC
6745	1915	21	economical	economical	JJ
6745	1915	22	way	way	NN
6745	1915	23	to	to	TO
6745	1915	24	buy	buy	VB
6745	1915	25	it	-PRON-	PRP
6745	1915	26	,	,	,
6745	1915	27	as	as	IN
6745	1915	28	there	there	EX
6745	1915	29	is	be	VBZ
6745	1915	30	no	no	DT
6745	1915	31	waste	waste	NN
6745	1915	32	with	with	IN
6745	1915	33	bone	bone	NN
6745	1915	34	or	or	CC
6745	1915	35	skin	skin	NN
6745	1915	36	.	.	.
6745	1916	1	It	-PRON-	PRP
6745	1916	2	comes	come	VBZ
6745	1916	3	in	in	IN
6745	1916	4	five	five	CD
6745	1916	5	pound	pound	NN
6745	1916	6	boxes	box	NNS
6745	1916	7	,	,	,
6745	1916	8	and	and	CC
6745	1916	9	costs	cost	VBZ
6745	1916	10	sixty	sixty	CD
6745	1916	11	cents	cent	NNS
6745	1916	12	.	.	.
6745	1917	1	Dropped	drop	VBD
6745	1917	2	Fish	Fish	NNP
6745	1917	3	Balls	ball	NNS
6745	1917	4	.	.	.
6745	1918	1	One	one	CD
6745	1918	2	pint	pint	NN
6745	1918	3	bowlful	bowlful	JJ
6745	1918	4	of	of	IN
6745	1918	5	raw	raw	JJ
6745	1918	6	fish	fish	NN
6745	1918	7	,	,	,
6745	1918	8	two	two	CD
6745	1918	9	heaping	heaping	NN
6745	1918	10	bowlfuls	bowlful	NNS
6745	1918	11	of	of	IN
6745	1918	12	pared	pare	VBN
6745	1918	13	potatoes	potato	NNS
6745	1918	14	,	,	,
6745	1918	15	(	(	-LRB-
6745	1918	16	let	let	VB
6745	1918	17	the	the	DT
6745	1918	18	potatoes	potato	NNS
6745	1918	19	be	be	VB
6745	1918	20	under	under	IN
6745	1918	21	medium	medium	JJ
6745	1918	22	size	size	NN
6745	1918	23	)	)	-RRB-
6745	1918	24	,	,	,
6745	1918	25	two	two	CD
6745	1918	26	eggs	egg	NNS
6745	1918	27	,	,	,
6745	1918	28	butter	butter	NN
6745	1918	29	,	,	,
6745	1918	30	the	the	DT
6745	1918	31	size	size	NN
6745	1918	32	of	of	IN
6745	1918	33	an	an	DT
6745	1918	34	egg	egg	NN
6745	1918	35	,	,	,
6745	1918	36	and	and	CC
6745	1918	37	a	a	DT
6745	1918	38	little	little	JJ
6745	1918	39	pepper	pepper	NN
6745	1918	40	.	.	.
6745	1919	1	Pick	pick	VB
6745	1919	2	the	the	DT
6745	1919	3	fish	fish	NN
6745	1919	4	very	very	RB
6745	1919	5	fine	fine	JJ
6745	1919	6	,	,	,
6745	1919	7	and	and	CC
6745	1919	8	measure	measure	VB
6745	1919	9	it	-PRON-	PRP
6745	1919	10	lightly	lightly	RB
6745	1919	11	in	in	IN
6745	1919	12	the	the	DT
6745	1919	13	bowl	bowl	NN
6745	1919	14	.	.	.
6745	1920	1	Put	put	VB
6745	1920	2	the	the	DT
6745	1920	3	potatoes	potato	NNS
6745	1920	4	into	into	IN
6745	1920	5	the	the	DT
6745	1920	6	boiler	boiler	NN
6745	1920	7	,	,	,
6745	1920	8	and	and	CC
6745	1920	9	the	the	DT
6745	1920	10	fish	fish	NN
6745	1920	11	on	on	IN
6745	1920	12	top	top	NN
6745	1920	13	of	of	IN
6745	1920	14	them	-PRON-	PRP
6745	1920	15	;	;	:
6745	1920	16	then	then	RB
6745	1920	17	cover	cover	VB
6745	1920	18	with	with	IN
6745	1920	19	boiling	boiling	NN
6745	1920	20	water	water	NN
6745	1920	21	,	,	,
6745	1920	22	and	and	CC
6745	1920	23	boil	boil	VB
6745	1920	24	half	half	PDT
6745	1920	25	an	an	DT
6745	1920	26	hour	hour	NN
6745	1920	27	.	.	.
6745	1921	1	Drain	drain	VB
6745	1921	2	off	off	RP
6745	1921	3	all	all	PDT
6745	1921	4	the	the	DT
6745	1921	5	water	water	NN
6745	1921	6	,	,	,
6745	1921	7	and	and	CC
6745	1921	8	mash	mash	NN
6745	1921	9	fish	fish	NN
6745	1921	10	and	and	CC
6745	1921	11	potatoes	potato	NNS
6745	1921	12	together	together	RB
6745	1921	13	until	until	IN
6745	1921	14	fine	fine	JJ
6745	1921	15	and	and	CC
6745	1921	16	light	light	NN
6745	1921	17	.	.	.
6745	1922	1	Then	then	RB
6745	1922	2	add	add	VB
6745	1922	3	the	the	DT
6745	1922	4	butter	butter	NN
6745	1922	5	and	and	CC
6745	1922	6	pepper	pepper	NN
6745	1922	7	,	,	,
6745	1922	8	and	and	CC
6745	1922	9	the	the	DT
6745	1922	10	egg	egg	NN
6745	1922	11	,	,	,
6745	1922	12	well	well	RB
6745	1922	13	beaten	beat	VBN
6745	1922	14	.	.	.
6745	1923	1	Have	have	VBP
6745	1923	2	a	a	DT
6745	1923	3	deep	deep	JJ
6745	1923	4	kettle	kettle	NN
6745	1923	5	of	of	IN
6745	1923	6	_	_	NNP
6745	1923	7	boiling	boil	VBG
6745	1923	8	_	_	NNP
6745	1923	9	fat	fat	NN
6745	1923	10	.	.	.
6745	1924	1	Dip	dip	VB
6745	1924	2	a	a	DT
6745	1924	3	table	table	NN
6745	1924	4	-	-	HYPH
6745	1924	5	spoon	spoon	NN
6745	1924	6	in	in	IN
6745	1924	7	it	-PRON-	PRP
6745	1924	8	,	,	,
6745	1924	9	and	and	CC
6745	1924	10	then	then	RB
6745	1924	11	take	take	VB
6745	1924	12	up	up	RP
6745	1924	13	a	a	DT
6745	1924	14	spoonful	spoonful	NN
6745	1924	15	of	of	IN
6745	1924	16	the	the	DT
6745	1924	17	mixture	mixture	NN
6745	1924	18	,	,	,
6745	1924	19	having	have	VBG
6745	1924	20	care	care	NN
6745	1924	21	to	to	TO
6745	1924	22	get	get	VB
6745	1924	23	it	-PRON-	PRP
6745	1924	24	into	into	IN
6745	1924	25	as	as	RB
6745	1924	26	good	good	JJ
6745	1924	27	shape	shape	NN
6745	1924	28	as	as	IN
6745	1924	29	possible	possible	JJ
6745	1924	30	.	.	.
6745	1925	1	Drop	drop	VB
6745	1925	2	into	into	IN
6745	1925	3	the	the	DT
6745	1925	4	boiling	boil	VBG
6745	1925	5	fat	fat	NN
6745	1925	6	,	,	,
6745	1925	7	and	and	CC
6745	1925	8	cook	cook	NN
6745	1925	9	until	until	IN
6745	1925	10	brown	brown	NNP
6745	1925	11	,	,	,
6745	1925	12	which	which	WDT
6745	1925	13	should	should	MD
6745	1925	14	be	be	VB
6745	1925	15	in	in	IN
6745	1925	16	two	two	CD
6745	1925	17	minutes	minute	NNS
6745	1925	18	.	.	.
6745	1926	1	Be	be	VB
6745	1926	2	careful	careful	JJ
6745	1926	3	not	not	RB
6745	1926	4	to	to	TO
6745	1926	5	crowd	crowd	VB
6745	1926	6	the	the	DT
6745	1926	7	balls	ball	NNS
6745	1926	8	,	,	,
6745	1926	9	and	and	CC
6745	1926	10	,	,	,
6745	1926	11	also	also	RB
6745	1926	12	,	,	,
6745	1926	13	that	that	IN
6745	1926	14	the	the	DT
6745	1926	15	fat	fat	NN
6745	1926	16	is	be	VBZ
6745	1926	17	hot	hot	JJ
6745	1926	18	enough	enough	RB
6745	1926	19	.	.	.
6745	1927	1	The	the	DT
6745	1927	2	spoon	spoon	NN
6745	1927	3	should	should	MD
6745	1927	4	be	be	VB
6745	1927	5	dipped	dip	VBN
6745	1927	6	in	in	IN
6745	1927	7	the	the	DT
6745	1927	8	fat	fat	NN
6745	1927	9	every	every	DT
6745	1927	10	time	time	NN
6745	1927	11	you	-PRON-	PRP
6745	1927	12	take	take	VBP
6745	1927	13	a	a	DT
6745	1927	14	spoonful	spoonful	NN
6745	1927	15	of	of	IN
6745	1927	16	the	the	DT
6745	1927	17	mixture	mixture	NN
6745	1927	18	.	.	.
6745	1928	1	These	these	DT
6745	1928	2	balls	ball	NNS
6745	1928	3	are	be	VBP
6745	1928	4	delicious	delicious	JJ
6745	1928	5	.	.	.
6745	1929	1	Common	common	JJ
6745	1929	2	Fish	fish	NN
6745	1929	3	Balls	ball	NNS
6745	1929	4	.	.	.
6745	1930	1	One	one	CD
6745	1930	2	pint	pint	NN
6745	1930	3	of	of	IN
6745	1930	4	finely	finely	RB
6745	1930	5	-	-	HYPH
6745	1930	6	chopped	chop	VBN
6745	1930	7	cooked	cooked	JJ
6745	1930	8	salt	salt	NN
6745	1930	9	fish	fish	NN
6745	1930	10	,	,	,
6745	1930	11	six	six	CD
6745	1930	12	medium	medium	NN
6745	1930	13	-	-	HYPH
6745	1930	14	sized	sized	JJ
6745	1930	15	potatoes	potato	NNS
6745	1930	16	,	,	,
6745	1930	17	one	one	CD
6745	1930	18	egg	egg	NN
6745	1930	19	,	,	,
6745	1930	20	one	one	CD
6745	1930	21	heaping	heaping	NN
6745	1930	22	table	table	NN
6745	1930	23	-	-	HYPH
6745	1930	24	spoonful	spoonful	JJ
6745	1930	25	of	of	IN
6745	1930	26	butter	butter	NN
6745	1930	27	,	,	,
6745	1930	28	pepper	pepper	NN
6745	1930	29	,	,	,
6745	1930	30	two	two	CD
6745	1930	31	table	table	NN
6745	1930	32	-	-	HYPH
6745	1930	33	spoonfuls	spoonful	NNS
6745	1930	34	of	of	IN
6745	1930	35	cream	cream	NN
6745	1930	36	,	,	,
6745	1930	37	or	or	CC
6745	1930	38	four	four	CD
6745	1930	39	of	of	IN
6745	1930	40	milk	milk	NN
6745	1930	41	.	.	.
6745	1931	1	Pare	pare	VB
6745	1931	2	the	the	DT
6745	1931	3	potatoes	potato	NNS
6745	1931	4	,	,	,
6745	1931	5	and	and	CC
6745	1931	6	put	put	VBN
6745	1931	7	on	on	RP
6745	1931	8	in	in	IN
6745	1931	9	_	_	NNP
6745	1931	10	boiling	boil	VBG
6745	1931	11	_	_	NNP
6745	1931	12	water	water	NN
6745	1931	13	.	.	.
6745	1932	1	Boil	boil	VB
6745	1932	2	half	half	PDT
6745	1932	3	an	an	DT
6745	1932	4	hour	hour	NN
6745	1932	5	.	.	.
6745	1933	1	Drain	drain	VB
6745	1933	2	off	off	RP
6745	1933	3	all	all	PDT
6745	1933	4	the	the	DT
6745	1933	5	water	water	NN
6745	1933	6	,	,	,
6745	1933	7	turn	turn	VB
6745	1933	8	the	the	DT
6745	1933	9	potatoes	potato	NNS
6745	1933	10	into	into	IN
6745	1933	11	the	the	DT
6745	1933	12	tray	tray	NN
6745	1933	13	with	with	IN
6745	1933	14	the	the	DT
6745	1933	15	fish	fish	NN
6745	1933	16	,	,	,
6745	1933	17	and	and	CC
6745	1933	18	mash	mash	NN
6745	1933	19	light	light	NN
6745	1933	20	and	and	CC
6745	1933	21	fine	fine	JJ
6745	1933	22	with	with	IN
6745	1933	23	a	a	DT
6745	1933	24	vegetable	vegetable	NN
6745	1933	25	masher	masher	NN
6745	1933	26	.	.	.
6745	1934	1	Add	add	VB
6745	1934	2	the	the	DT
6745	1934	3	butter	butter	NN
6745	1934	4	,	,	,
6745	1934	5	pepper	pepper	NN
6745	1934	6	,	,	,
6745	1934	7	milk	milk	NN
6745	1934	8	and	and	CC
6745	1934	9	eggs	egg	NNS
6745	1934	10	,	,	,
6745	1934	11	and	and	CC
6745	1934	12	mix	mix	VB
6745	1934	13	all	all	DT
6745	1934	14	very	very	RB
6745	1934	15	thoroughly	thoroughly	RB
6745	1934	16	.	.	.
6745	1935	1	Taste	taste	NN
6745	1935	2	to	to	TO
6745	1935	3	see	see	VB
6745	1935	4	if	if	IN
6745	1935	5	salt	salt	NN
6745	1935	6	enough	enough	RB
6745	1935	7	.	.	.
6745	1936	1	Shape	shape	VB
6745	1936	2	into	into	IN
6745	1936	3	smooth	smooth	JJ
6745	1936	4	balls	ball	NNS
6745	1936	5	,	,	,
6745	1936	6	the	the	DT
6745	1936	7	size	size	NN
6745	1936	8	of	of	IN
6745	1936	9	an	an	DT
6745	1936	10	egg	egg	NN
6745	1936	11	,	,	,
6745	1936	12	and	and	CC
6745	1936	13	fry	fry	NNP
6745	1936	14	brown	brown	NNP
6745	1936	15	in	in	IN
6745	1936	16	boiling	boil	VBG
6745	1936	17	fat	fat	NN
6745	1936	18	enough	enough	RB
6745	1936	19	to	to	TO
6745	1936	20	float	float	VB
6745	1936	21	them	-PRON-	PRP
6745	1936	22	.	.	.
6745	1937	1	They	-PRON-	PRP
6745	1937	2	will	will	MD
6745	1937	3	cook	cook	VB
6745	1937	4	in	in	IN
6745	1937	5	three	three	CD
6745	1937	6	minutes	minute	NNS
6745	1937	7	.	.	.
6745	1938	1	If	if	IN
6745	1938	2	the	the	DT
6745	1938	3	potatoes	potato	NNS
6745	1938	4	are	be	VBP
6745	1938	5	very	very	RB
6745	1938	6	mealy	mealy	JJ
6745	1938	7	it	-PRON-	PRP
6745	1938	8	will	will	MD
6745	1938	9	take	take	VB
6745	1938	10	more	more	JJR
6745	1938	11	milk	milk	NN
6745	1938	12	or	or	CC
6745	1938	13	cream	cream	NN
6745	1938	14	to	to	TO
6745	1938	15	moisten	moisten	VB
6745	1938	16	them	-PRON-	PRP
6745	1938	17	,	,	,
6745	1938	18	about	about	RB
6745	1938	19	two	two	CD
6745	1938	20	spoonfuls	spoonful	NNS
6745	1938	21	more	more	JJR
6745	1938	22	.	.	.
6745	1939	1	If	if	IN
6745	1939	2	the	the	DT
6745	1939	3	fat	fat	NN
6745	1939	4	is	be	VBZ
6745	1939	5	smoking	smoke	VBG
6745	1939	6	in	in	IN
6745	1939	7	the	the	DT
6745	1939	8	centre	centre	NN
6745	1939	9	,	,	,
6745	1939	10	and	and	CC
6745	1939	11	the	the	DT
6745	1939	12	balls	ball	NNS
6745	1939	13	are	be	VBP
6745	1939	14	made	make	VBN
6745	1939	15	_	_	NNP
6745	1939	16	very	very	RB
6745	1939	17	_	_	NNP
6745	1939	18	smooth	smooth	NN
6745	1939	19	,	,	,
6745	1939	20	they	-PRON-	PRP
6745	1939	21	will	will	MD
6745	1939	22	not	not	RB
6745	1939	23	soak	soak	VB
6745	1939	24	fat	fat	NN
6745	1939	25	;	;	:
6745	1939	26	but	but	CC
6745	1939	27	if	if	IN
6745	1939	28	the	the	DT
6745	1939	29	fat	fat	NN
6745	1939	30	is	be	VBZ
6745	1939	31	not	not	RB
6745	1939	32	hot	hot	JJ
6745	1939	33	enough	enough	RB
6745	1939	34	,	,	,
6745	1939	35	they	-PRON-	PRP
6745	1939	36	certainly	certainly	RB
6745	1939	37	will	will	MD
6745	1939	38	.	.	.
6745	1940	1	Putting	put	VBG
6745	1940	2	too	too	RB
6745	1940	3	many	many	JJ
6745	1940	4	balls	ball	NNS
6745	1940	5	into	into	IN
6745	1940	6	the	the	DT
6745	1940	7	fat	fat	NN
6745	1940	8	at	at	IN
6745	1940	9	one	one	CD
6745	1940	10	time	time	NN
6745	1940	11	cools	cool	VBZ
6745	1940	12	it	-PRON-	PRP
6745	1940	13	.	.	.
6745	1941	1	Put	put	VB
6745	1941	2	in	in	RP
6745	1941	3	say	say	UH
6745	1941	4	four	four	CD
6745	1941	5	or	or	CC
6745	1941	6	five	five	CD
6745	1941	7	.	.	.
6745	1942	1	Let	let	VB
6745	1942	2	the	the	DT
6745	1942	3	fat	fat	NN
6745	1942	4	regain	regain	VB
6745	1942	5	its	-PRON-	PRP$
6745	1942	6	first	first	JJ
6745	1942	7	temperature	temperature	NN
6745	1942	8	,	,	,
6745	1942	9	then	then	RB
6745	1942	10	add	add	VB
6745	1942	11	more	more	JJR
6745	1942	12	.	.	.
6745	1943	1	Salt	salt	NN
6745	1943	2	Fish	fish	NN
6745	1943	3	with	with	IN
6745	1943	4	Dropped	Dropped	NNP
6745	1943	5	Eggs	Eggs	NNP
6745	1943	6	.	.	.
6745	1944	1	One	one	CD
6745	1944	2	pint	pint	NN
6745	1944	3	of	of	IN
6745	1944	4	cooked	cooked	JJ
6745	1944	5	salt	salt	NN
6745	1944	6	fish	fish	NN
6745	1944	7	,	,	,
6745	1944	8	one	one	CD
6745	1944	9	pint	pint	NN
6745	1944	10	of	of	IN
6745	1944	11	milk	milk	NN
6745	1944	12	or	or	CC
6745	1944	13	cream	cream	NN
6745	1944	14	,	,	,
6745	1944	15	two	two	CD
6745	1944	16	table-	table-	NN
6745	1944	17	spoonfuls	spoonful	NNS
6745	1944	18	of	of	IN
6745	1944	19	flour	flour	NN
6745	1944	20	,	,	,
6745	1944	21	one	one	CD
6745	1944	22	of	of	IN
6745	1944	23	butter	butter	NN
6745	1944	24	,	,	,
6745	1944	25	six	six	CD
6745	1944	26	eggs	egg	NNS
6745	1944	27	,	,	,
6745	1944	28	pepper	pepper	NN
6745	1944	29	.	.	.
6745	1945	1	Put	put	VB
6745	1945	2	milk	milk	NN
6745	1945	3	on	on	RP
6745	1945	4	to	to	TO
6745	1945	5	boil	boil	VB
6745	1945	6	,	,	,
6745	1945	7	keeping	keep	VBG
6745	1945	8	half	half	PDT
6745	1945	9	a	a	DT
6745	1945	10	cupful	cupful	NN
6745	1945	11	of	of	IN
6745	1945	12	it	-PRON-	PRP
6745	1945	13	to	to	TO
6745	1945	14	mix	mix	VB
6745	1945	15	the	the	DT
6745	1945	16	flour	flour	NN
6745	1945	17	.	.	.
6745	1946	1	When	when	WRB
6745	1946	2	it	-PRON-	PRP
6745	1946	3	boils	boil	VBZ
6745	1946	4	,	,	,
6745	1946	5	stir	stir	VB
6745	1946	6	in	in	IN
6745	1946	7	the	the	DT
6745	1946	8	flour	flour	NN
6745	1946	9	,	,	,
6745	1946	10	which	which	WDT
6745	1946	11	has	have	VBZ
6745	1946	12	been	be	VBN
6745	1946	13	mixed	mix	VBN
6745	1946	14	smooth	smooth	JJ
6745	1946	15	with	with	IN
6745	1946	16	the	the	DT
6745	1946	17	milk	milk	NN
6745	1946	18	;	;	:
6745	1946	19	then	then	RB
6745	1946	20	add	add	VB
6745	1946	21	the	the	DT
6745	1946	22	fish	fish	NN
6745	1946	23	,	,	,
6745	1946	24	which	which	WDT
6745	1946	25	has	have	VBZ
6745	1946	26	been	be	VBN
6745	1946	27	flaked	flake	VBN
6745	1946	28	.	.	.
6745	1947	1	Season	season	NN
6745	1947	2	,	,	,
6745	1947	3	and	and	CC
6745	1947	4	cook	cook	VB
6745	1947	5	ten	ten	CD
6745	1947	6	minutes	minute	NNS
6745	1947	7	.	.	.
6745	1948	1	Have	have	VBP
6745	1948	2	six	six	CD
6745	1948	3	slices	slice	NNS
6745	1948	4	of	of	IN
6745	1948	5	toasted	toast	VBN
6745	1948	6	bread	bread	NN
6745	1948	7	on	on	IN
6745	1948	8	a	a	DT
6745	1948	9	platter	platter	NN
6745	1948	10	.	.	.
6745	1949	1	Drop	drop	VB
6745	1949	2	six	six	CD
6745	1949	3	eggs	egg	NNS
6745	1949	4	into	into	IN
6745	1949	5	boiling	boiling	NN
6745	1949	6	water	water	NN
6745	1949	7	,	,	,
6745	1949	8	being	be	VBG
6745	1949	9	careful	careful	JJ
6745	1949	10	to	to	TO
6745	1949	11	keep	keep	VB
6745	1949	12	the	the	DT
6745	1949	13	shape	shape	NN
6745	1949	14	.	.	.
6745	1950	1	Turn	turn	VB
6745	1950	2	the	the	DT
6745	1950	3	fish	fish	NN
6745	1950	4	and	and	CC
6745	1950	5	cream	cream	NN
6745	1950	6	on	on	IN
6745	1950	7	to	to	IN
6745	1950	8	the	the	DT
6745	1950	9	toast	toast	NN
6745	1950	10	.	.	.
6745	1951	1	Lift	lift	VB
6745	1951	2	the	the	DT
6745	1951	3	eggs	egg	NNS
6745	1951	4	carefully	carefully	RB
6745	1951	5	from	from	IN
6745	1951	6	the	the	DT
6745	1951	7	water	water	NN
6745	1951	8	,	,	,
6745	1951	9	as	as	RB
6745	1951	10	soon	soon	RB
6745	1951	11	as	as	IN
6745	1951	12	the	the	DT
6745	1951	13	whites	white	NNS
6745	1951	14	are	be	VBP
6745	1951	15	set	set	VBN
6745	1951	16	,	,	,
6745	1951	17	and	and	CC
6745	1951	18	place	place	VB
6745	1951	19	very	very	RB
6745	1951	20	gently	gently	RB
6745	1951	21	on	on	IN
6745	1951	22	the	the	DT
6745	1951	23	fish	fish	NN
6745	1951	24	.	.	.
6745	1952	1	Garnish	garnish	VB
6745	1952	2	the	the	DT
6745	1952	3	dish	dish	NN
6745	1952	4	with	with	IN
6745	1952	5	points	point	NNS
6745	1952	6	of	of	IN
6745	1952	7	toast	toast	NNP
6745	1952	8	and	and	CC
6745	1952	9	parsley	parsley	NNP
6745	1952	10	.	.	.
6745	1953	1	Salt	Salt	NNP
6745	1953	2	Codfish	Codfish	NNP
6745	1953	3	,	,	,
6745	1953	4	in	in	IN
6745	1953	5	Purée	Purée	NNP
6745	1953	6	of	of	IN
6745	1953	7	Potatoes	Potatoes	NNP
6745	1953	8	.	.	.
6745	1954	1	Six	six	CD
6745	1954	2	large	large	JJ
6745	1954	3	potatoes	potato	NNS
6745	1954	4	,	,	,
6745	1954	5	one	one	CD
6745	1954	6	pint	pint	NN
6745	1954	7	and	and	CC
6745	1954	8	one	one	CD
6745	1954	9	cupful	cupful	NN
6745	1954	10	of	of	IN
6745	1954	11	milk	milk	NN
6745	1954	12	,	,	,
6745	1954	13	two	two	CD
6745	1954	14	table-	table-	NN
6745	1954	15	spoonfuls	spoonful	NNS
6745	1954	16	of	of	IN
6745	1954	17	butter	butter	NN
6745	1954	18	,	,	,
6745	1954	19	a	a	DT
6745	1954	20	small	small	JJ
6745	1954	21	slice	slice	NN
6745	1954	22	of	of	IN
6745	1954	23	onion	onion	NN
6745	1954	24	(	(	-LRB-
6745	1954	25	about	about	IN
6745	1954	26	the	the	DT
6745	1954	27	size	size	NN
6745	1954	28	of	of	IN
6745	1954	29	a	a	DT
6745	1954	30	silver	silver	JJ
6745	1954	31	quarter	quarter	NN
6745	1954	32	)	)	-RRB-
6745	1954	33	,	,	,
6745	1954	34	one	one	CD
6745	1954	35	pint	pint	NN
6745	1954	36	of	of	IN
6745	1954	37	cooked	cooked	JJ
6745	1954	38	salt	salt	NN
6745	1954	39	codfish	codfish	NN
6745	1954	40	,	,	,
6745	1954	41	salt	salt	NN
6745	1954	42	,	,	,
6745	1954	43	pepper	pepper	NN
6745	1954	44	,	,	,
6745	1954	45	one	one	CD
6745	1954	46	large	large	JJ
6745	1954	47	table	table	NN
6745	1954	48	-	-	HYPH
6745	1954	49	spoonful	spoonful	JJ
6745	1954	50	of	of	IN
6745	1954	51	flour	flour	NN
6745	1954	52	.	.	.
6745	1955	1	Pare	pare	VB
6745	1955	2	the	the	DT
6745	1955	3	potatoes	potato	NNS
6745	1955	4	and	and	CC
6745	1955	5	boil	boil	VB
6745	1955	6	half	half	PDT
6745	1955	7	an	an	DT
6745	1955	8	hour	hour	NN
6745	1955	9	;	;	:
6745	1955	10	then	then	RB
6745	1955	11	drain	drain	VB
6745	1955	12	off	off	RP
6745	1955	13	the	the	DT
6745	1955	14	water	water	NN
6745	1955	15	,	,	,
6745	1955	16	and	and	CC
6745	1955	17	mash	mash	VB
6745	1955	18	them	-PRON-	PRP
6745	1955	19	light	light	JJ
6745	1955	20	and	and	CC
6745	1955	21	fine	fine	JJ
6745	1955	22	.	.	.
6745	1956	1	Add	add	VB
6745	1956	2	the	the	DT
6745	1956	3	salt	salt	NN
6745	1956	4	,	,	,
6745	1956	5	pepper	pepper	NN
6745	1956	6	,	,	,
6745	1956	7	one	one	CD
6745	1956	8	table	table	NN
6745	1956	9	-	-	HYPH
6745	1956	10	spoonful	spoonful	JJ
6745	1956	11	of	of	IN
6745	1956	12	butter	butter	NN
6745	1956	13	,	,	,
6745	1956	14	and	and	CC
6745	1956	15	the	the	DT
6745	1956	16	cupful	cupful	NN
6745	1956	17	of	of	IN
6745	1956	18	milk	milk	NN
6745	1956	19	,	,	,
6745	1956	20	which	which	WDT
6745	1956	21	has	have	VBZ
6745	1956	22	been	be	VBN
6745	1956	23	allowed	allow	VBN
6745	1956	24	to	to	TO
6745	1956	25	come	come	VB
6745	1956	26	to	to	IN
6745	1956	27	a	a	DT
6745	1956	28	boil	boil	NN
6745	1956	29	.	.	.
6745	1957	1	Beat	beat	VB
6745	1957	2	very	very	RB
6745	1957	3	thoroughly	thoroughly	RB
6745	1957	4	,	,	,
6745	1957	5	and	and	CC
6745	1957	6	spread	spread	VB
6745	1957	7	a	a	DT
6745	1957	8	thin	thin	JJ
6745	1957	9	layer	layer	NN
6745	1957	10	of	of	IN
6745	1957	11	the	the	DT
6745	1957	12	potatoes	potato	NNS
6745	1957	13	on	on	IN
6745	1957	14	the	the	DT
6745	1957	15	centre	centre	NN
6745	1957	16	of	of	IN
6745	1957	17	a	a	DT
6745	1957	18	hot	hot	JJ
6745	1957	19	platter	platter	NN
6745	1957	20	.	.	.
6745	1958	1	Heap	heap	VB
6745	1958	2	the	the	DT
6745	1958	3	remainder	remainder	NN
6745	1958	4	around	around	IN
6745	1958	5	the	the	DT
6745	1958	6	edge	edge	NN
6745	1958	7	,	,	,
6745	1958	8	making	make	VBG
6745	1958	9	a	a	DT
6745	1958	10	wall	wall	NN
6745	1958	11	to	to	TO
6745	1958	12	keep	keep	VB
6745	1958	13	in	in	IN
6745	1958	14	the	the	DT
6745	1958	15	cream	cream	NN
6745	1958	16	and	and	CC
6745	1958	17	fish	fish	NN
6745	1958	18	,	,	,
6745	1958	19	which	which	WDT
6745	1958	20	should	should	MD
6745	1958	21	then	then	RB
6745	1958	22	be	be	VB
6745	1958	23	poured	pour	VBN
6745	1958	24	in	in	RP
6745	1958	25	.	.	.
6745	1959	1	Garnish	garnish	VB
6745	1959	2	the	the	DT
6745	1959	3	border	border	NN
6745	1959	4	with	with	IN
6745	1959	5	parsley	parsley	NN
6745	1959	6	,	,	,
6745	1959	7	and	and	CC
6745	1959	8	serve	serve	VB
6745	1959	9	.	.	.
6745	1960	1	To	to	TO
6745	1960	2	prepare	prepare	VB
6745	1960	3	the	the	DT
6745	1960	4	fish	fish	NN
6745	1960	5	:	:	:
6745	1960	6	Put	put	VB
6745	1960	7	the	the	DT
6745	1960	8	pint	pint	NN
6745	1960	9	of	of	IN
6745	1960	10	milk	milk	NN
6745	1960	11	on	on	RP
6745	1960	12	to	to	TO
6745	1960	13	boil	boil	VB
6745	1960	14	with	with	IN
6745	1960	15	the	the	DT
6745	1960	16	onion	onion	NN
6745	1960	17	.	.	.
6745	1961	1	Mix	mix	VB
6745	1961	2	flour	flour	NN
6745	1961	3	and	and	CC
6745	1961	4	butter	butter	NN
6745	1961	5	together	together	RB
6745	1961	6	,	,	,
6745	1961	7	and	and	CC
6745	1961	8	when	when	WRB
6745	1961	9	well	well	RB
6745	1961	10	mixed	mixed	JJ
6745	1961	11	,	,	,
6745	1961	12	add	add	VB
6745	1961	13	two	two	CD
6745	1961	14	table-	table-	NN
6745	1961	15	spoonfuls	spoonful	NNS
6745	1961	16	of	of	IN
6745	1961	17	the	the	DT
6745	1961	18	hot	hot	JJ
6745	1961	19	milk	milk	NN
6745	1961	20	.	.	.
6745	1962	1	Stir	stir	VB
6745	1962	2	all	all	DT
6745	1962	3	into	into	IN
6745	1962	4	the	the	DT
6745	1962	5	boiling	boiling	NN
6745	1962	6	milk	milk	NN
6745	1962	7	,	,	,
6745	1962	8	skim	skim	VBP
6745	1962	9	out	out	RP
6745	1962	10	the	the	DT
6745	1962	11	onion	onion	NN
6745	1962	12	,	,	,
6745	1962	13	add	add	VB
6745	1962	14	the	the	DT
6745	1962	15	fish	fish	NN
6745	1962	16	,	,	,
6745	1962	17	and	and	CC
6745	1962	18	cook	cook	VB
6745	1962	19	ten	ten	CD
6745	1962	20	minutes	minute	NNS
6745	1962	21	.	.	.
6745	1963	1	Season	season	NN
6745	1963	2	with	with	IN
6745	1963	3	pepper	pepper	NN
6745	1963	4	,	,	,
6745	1963	5	and	and	CC
6745	1963	6	if	if	IN
6745	1963	7	not	not	RB
6745	1963	8	salty	salty	JJ
6745	1963	9	enough	enough	RB
6745	1963	10	,	,	,
6745	1963	11	with	with	IN
6745	1963	12	salt	salt	NN
6745	1963	13	.	.	.
6745	1964	1	This	this	DT
6745	1964	2	is	be	VBZ
6745	1964	3	a	a	DT
6745	1964	4	nice	nice	JJ
6745	1964	5	dish	dish	NN
6745	1964	6	for	for	IN
6745	1964	7	breakfast	breakfast	NN
6745	1964	8	,	,	,
6745	1964	9	lunch	lunch	NN
6745	1964	10	or	or	CC
6745	1964	11	dinner	dinner	NN
6745	1964	12	.	.	.
6745	1965	1	Salt	salt	NN
6745	1965	2	Fish	fish	NN
6745	1965	3	Soufflé	Soufflé	NNP
6745	1965	4	.	.	.
6745	1966	1	One	one	CD
6745	1966	2	pint	pint	NN
6745	1966	3	of	of	IN
6745	1966	4	finely	finely	RB
6745	1966	5	-	-	HYPH
6745	1966	6	chopped	chop	VBN
6745	1966	7	cooked	cooked	JJ
6745	1966	8	salt	salt	NN
6745	1966	9	fish	fish	NN
6745	1966	10	,	,	,
6745	1966	11	eight	eight	CD
6745	1966	12	good	good	JJ
6745	1966	13	-	-	HYPH
6745	1966	14	sized	sized	JJ
6745	1966	15	potatoes	potato	NNS
6745	1966	16	,	,	,
6745	1966	17	three	three	CD
6745	1966	18	-	-	HYPH
6745	1966	19	fourths	fourth	NNS
6745	1966	20	of	of	IN
6745	1966	21	a	a	DT
6745	1966	22	cupful	cupful	NN
6745	1966	23	of	of	IN
6745	1966	24	milk	milk	NN
6745	1966	25	or	or	CC
6745	1966	26	cream	cream	NN
6745	1966	27	,	,	,
6745	1966	28	four	four	CD
6745	1966	29	eggs	egg	NNS
6745	1966	30	,	,	,
6745	1966	31	salt	salt	NN
6745	1966	32	,	,	,
6745	1966	33	pepper	pepper	NN
6745	1966	34	,	,	,
6745	1966	35	two	two	CD
6745	1966	36	generous	generous	JJ
6745	1966	37	table	table	NN
6745	1966	38	-	-	HYPH
6745	1966	39	spoonfuls	spoonful	NNS
6745	1966	40	of	of	IN
6745	1966	41	butter	butter	NN
6745	1966	42	.	.	.
6745	1967	1	Pare	pare	VB
6745	1967	2	the	the	DT
6745	1967	3	potatoes	potato	NNS
6745	1967	4	and	and	CC
6745	1967	5	boil	boil	VB
6745	1967	6	thirty	thirty	CD
6745	1967	7	minutes	minute	NNS
6745	1967	8	.	.	.
6745	1968	1	Drain	drain	VB
6745	1968	2	the	the	DT
6745	1968	3	water	water	NN
6745	1968	4	from	from	IN
6745	1968	5	them	-PRON-	PRP
6745	1968	6	,	,	,
6745	1968	7	and	and	CC
6745	1968	8	mash	mash	NN
6745	1968	9	very	very	RB
6745	1968	10	fine	fine	RB
6745	1968	11	;	;	:
6745	1968	12	then	then	RB
6745	1968	13	mix	mix	VB
6745	1968	14	thoroughly	thoroughly	RB
6745	1968	15	with	with	IN
6745	1968	16	the	the	DT
6745	1968	17	fish	fish	NN
6745	1968	18	.	.	.
6745	1969	1	Add	add	VB
6745	1969	2	butter	butter	NN
6745	1969	3	,	,	,
6745	1969	4	seasoning	seasoning	NN
6745	1969	5	and	and	CC
6745	1969	6	the	the	DT
6745	1969	7	hot	hot	JJ
6745	1969	8	milk	milk	NN
6745	1969	9	.	.	.
6745	1970	1	Have	have	VBP
6745	1970	2	two	two	CD
6745	1970	3	of	of	IN
6745	1970	4	the	the	DT
6745	1970	5	eggs	egg	NNS
6745	1970	6	well	well	UH
6745	1970	7	beaten	beat	VBN
6745	1970	8	,	,	,
6745	1970	9	which	which	WDT
6745	1970	10	stir	stir	VBP
6745	1970	11	into	into	IN
6745	1970	12	the	the	DT
6745	1970	13	mixture	mixture	NN
6745	1970	14	,	,	,
6745	1970	15	and	and	CC
6745	1970	16	heap	heap	VB
6745	1970	17	this	this	DT
6745	1970	18	in	in	IN
6745	1970	19	the	the	DT
6745	1970	20	dish	dish	NN
6745	1970	21	in	in	IN
6745	1970	22	which	which	WDT
6745	1970	23	it	-PRON-	PRP
6745	1970	24	is	be	VBZ
6745	1970	25	to	to	TO
6745	1970	26	be	be	VB
6745	1970	27	served	serve	VBN
6745	1970	28	.	.	.
6745	1971	1	Place	place	NN
6745	1971	2	in	in	IN
6745	1971	3	the	the	DT
6745	1971	4	oven	oven	NN
6745	1971	5	for	for	IN
6745	1971	6	ten	ten	CD
6745	1971	7	minutes	minute	NNS
6745	1971	8	.	.	.
6745	1972	1	Beat	beat	VB
6745	1972	2	the	the	DT
6745	1972	3	whites	white	NNS
6745	1972	4	of	of	IN
6745	1972	5	the	the	DT
6745	1972	6	two	two	CD
6745	1972	7	remaining	remain	VBG
6745	1972	8	eggs	egg	NNS
6745	1972	9	to	to	IN
6745	1972	10	a	a	DT
6745	1972	11	stiff	stiff	JJ
6745	1972	12	froth	froth	NN
6745	1972	13	,	,	,
6745	1972	14	and	and	CC
6745	1972	15	add	add	VB
6745	1972	16	a	a	DT
6745	1972	17	quarter	quarter	NN
6745	1972	18	of	of	IN
6745	1972	19	a	a	DT
6745	1972	20	teaspoonful	teaspoonful	NN
6745	1972	21	of	of	IN
6745	1972	22	salt	salt	NN
6745	1972	23	;	;	:
6745	1972	24	then	then	RB
6745	1972	25	add	add	VB
6745	1972	26	yolks	yolk	NNS
6745	1972	27	.	.	.
6745	1973	1	Spread	spread	VB
6745	1973	2	this	this	DT
6745	1973	3	over	over	IN
6745	1973	4	the	the	DT
6745	1973	5	dish	dish	NN
6745	1973	6	of	of	IN
6745	1973	7	fish	fish	NN
6745	1973	8	;	;	,
6745	1973	9	return	return	VB
6745	1973	10	to	to	IN
6745	1973	11	the	the	DT
6745	1973	12	oven	oven	NN
6745	1973	13	to	to	TO
6745	1973	14	brown	brown	VB
6745	1973	15	,	,	,
6745	1973	16	and	and	CC
6745	1973	17	serve	serve	VB
6745	1973	18	.	.	.
6745	1974	1	Cusk	cusk	NN
6745	1974	2	,	,	,
6745	1974	3	à	à	NNP
6745	1974	4	la	la	NNP
6745	1974	5	Crème	Crème	NNP
6745	1974	6	.	.	.
6745	1975	1	A	a	DT
6745	1975	2	cusk	cusk	NN
6745	1975	3	,	,	,
6745	1975	4	cod	cod	NN
6745	1975	5	or	or	CC
6745	1975	6	haddock	haddock	NN
6745	1975	7	,	,	,
6745	1975	8	weighing	weigh	VBG
6745	1975	9	five	five	CD
6745	1975	10	or	or	CC
6745	1975	11	six	six	CD
6745	1975	12	pounds	pound	NNS
6745	1975	13	;	;	:
6745	1975	14	one	one	CD
6745	1975	15	quart	quart	NN
6745	1975	16	of	of	IN
6745	1975	17	milk	milk	NN
6745	1975	18	,	,	,
6745	1975	19	two	two	CD
6745	1975	20	table	table	NN
6745	1975	21	-	-	HYPH
6745	1975	22	spoonfuls	spoonful	NNS
6745	1975	23	of	of	IN
6745	1975	24	flour	flour	NN
6745	1975	25	,	,	,
6745	1975	26	one	one	CD
6745	1975	27	of	of	IN
6745	1975	28	butter	butter	NN
6745	1975	29	,	,	,
6745	1975	30	one	one	CD
6745	1975	31	small	small	JJ
6745	1975	32	slice	slice	NN
6745	1975	33	of	of	IN
6745	1975	34	onion	onion	NN
6745	1975	35	,	,	,
6745	1975	36	two	two	CD
6745	1975	37	sprigs	sprig	NNS
6745	1975	38	of	of	IN
6745	1975	39	parsley	parsley	NN
6745	1975	40	,	,	,
6745	1975	41	salt	salt	NN
6745	1975	42	,	,	,
6745	1975	43	pepper	pepper	NN
6745	1975	44	.	.	.
6745	1976	1	Put	put	VB
6745	1976	2	the	the	DT
6745	1976	3	fish	fish	NN
6745	1976	4	on	on	IN
6745	1976	5	in	in	IN
6745	1976	6	boiling	boil	VBG
6745	1976	7	water	water	NN
6745	1976	8	enough	enough	JJ
6745	1976	9	to	to	TO
6745	1976	10	cover	cover	VB
6745	1976	11	,	,	,
6745	1976	12	and	and	CC
6745	1976	13	which	which	WDT
6745	1976	14	contains	contain	VBZ
6745	1976	15	one	one	CD
6745	1976	16	table	table	NN
6745	1976	17	-	-	HYPH
6745	1976	18	spoonful	spoonful	JJ
6745	1976	19	of	of	IN
6745	1976	20	salt	salt	NN
6745	1976	21	.	.	.
6745	1977	1	Cook	cook	VB
6745	1977	2	gently	gently	RB
6745	1977	3	twenty	twenty	CD
6745	1977	4	minutes	minute	NNS
6745	1977	5	;	;	:
6745	1977	6	then	then	RB
6745	1977	7	lift	lift	VB
6745	1977	8	out	out	IN
6745	1977	9	of	of	IN
6745	1977	10	the	the	DT
6745	1977	11	water	water	NN
6745	1977	12	,	,	,
6745	1977	13	but	but	CC
6745	1977	14	let	let	VB
6745	1977	15	it	-PRON-	PRP
6745	1977	16	remain	remain	VB
6745	1977	17	on	on	IN
6745	1977	18	the	the	DT
6745	1977	19	tray	tray	NN
6745	1977	20	.	.	.
6745	1978	1	Now	now	RB
6745	1978	2	carefully	carefully	RB
6745	1978	3	remove	remove	VB
6745	1978	4	all	all	PDT
6745	1978	5	the	the	DT
6745	1978	6	skin	skin	NN
6745	1978	7	and	and	CC
6745	1978	8	the	the	DT
6745	1978	9	head	head	NN
6745	1978	10	;	;	:
6745	1978	11	then	then	RB
6745	1978	12	turn	turn	VB
6745	1978	13	the	the	DT
6745	1978	14	fish	fish	NN
6745	1978	15	over	over	RP
6745	1978	16	into	into	IN
6745	1978	17	the	the	DT
6745	1978	18	dish	dish	NN
6745	1978	19	in	in	IN
6745	1978	20	which	which	WDT
6745	1978	21	it	-PRON-	PRP
6745	1978	22	is	be	VBZ
6745	1978	23	to	to	TO
6745	1978	24	be	be	VB
6745	1978	25	served	serve	VBN
6745	1978	26	(	(	-LRB-
6745	1978	27	it	-PRON-	PRP
6745	1978	28	should	should	MD
6745	1978	29	be	be	VB
6745	1978	30	stone	stone	NN
6745	1978	31	china	china	NNP
6745	1978	32	)	)	-RRB-
6745	1978	33	,	,	,
6745	1978	34	and	and	CC
6745	1978	35	scrape	scrape	VB
6745	1978	36	off	off	RP
6745	1978	37	the	the	DT
6745	1978	38	skin	skin	NN
6745	1978	39	from	from	IN
6745	1978	40	the	the	DT
6745	1978	41	other	other	JJ
6745	1978	42	side	side	NN
6745	1978	43	.	.	.
6745	1979	1	Pick	pick	VB
6745	1979	2	out	out	RP
6745	1979	3	all	all	PDT
6745	1979	4	the	the	DT
6745	1979	5	small	small	JJ
6745	1979	6	bones	bone	NNS
6745	1979	7	.	.	.
6745	1980	1	You	-PRON-	PRP
6745	1980	2	will	will	MD
6745	1980	3	find	find	VB
6745	1980	4	them	-PRON-	PRP
6745	1980	5	the	the	DT
6745	1980	6	whole	whole	JJ
6745	1980	7	length	length	NN
6745	1980	8	of	of	IN
6745	1980	9	the	the	DT
6745	1980	10	back	back	NN
6745	1980	11	,	,	,
6745	1980	12	and	and	CC
6745	1980	13	a	a	DT
6745	1980	14	few	few	JJ
6745	1980	15	in	in	IN
6745	1980	16	the	the	DT
6745	1980	17	lower	low	JJR
6745	1980	18	part	part	NN
6745	1980	19	of	of	IN
6745	1980	20	the	the	DT
6745	1980	21	fish	fish	NN
6745	1980	22	,	,	,
6745	1980	23	near	near	IN
6745	1980	24	the	the	DT
6745	1980	25	tail	tail	NN
6745	1980	26	.	.	.
6745	1981	1	They	-PRON-	PRP
6745	1981	2	are	be	VBP
6745	1981	3	in	in	IN
6745	1981	4	rows	row	NNS
6745	1981	5	like	like	IN
6745	1981	6	pins	pin	NNS
6745	1981	7	in	in	IN
6745	1981	8	a	a	DT
6745	1981	9	paper	paper	NN
6745	1981	10	,	,	,
6745	1981	11	and	and	CC
6745	1981	12	if	if	IN
6745	1981	13	you	-PRON-	PRP
6745	1981	14	start	start	VBP
6745	1981	15	all	all	RB
6745	1981	16	right	right	UH
6745	1981	17	it	-PRON-	PRP
6745	1981	18	will	will	MD
6745	1981	19	take	take	VB
6745	1981	20	but	but	CC
6745	1981	21	a	a	DT
6745	1981	22	few	few	JJ
6745	1981	23	minutes	minute	NNS
6745	1981	24	to	to	TO
6745	1981	25	remove	remove	VB
6745	1981	26	them	-PRON-	PRP
6745	1981	27	.	.	.
6745	1982	1	Then	then	RB
6745	1982	2	take	take	VB
6745	1982	3	out	out	RP
6745	1982	4	the	the	DT
6745	1982	5	back	back	NN
6745	1982	6	-	-	HYPH
6745	1982	7	bone	bone	NN
6745	1982	8	,	,	,
6745	1982	9	starting	start	VBG
6745	1982	10	at	at	IN
6745	1982	11	the	the	DT
6745	1982	12	head	head	NN
6745	1982	13	and	and	CC
6745	1982	14	working	work	VBG
6745	1982	15	gently	gently	RB
6745	1982	16	down	down	IN
6745	1982	17	toward	toward	IN
6745	1982	18	the	the	DT
6745	1982	19	tail	tail	NN
6745	1982	20	.	.	.
6745	1983	1	Great	great	JJ
6745	1983	2	care	care	NN
6745	1983	3	must	must	MD
6745	1983	4	be	be	VB
6745	1983	5	taken	take	VBN
6745	1983	6	,	,	,
6745	1983	7	that	that	IN
6745	1983	8	the	the	DT
6745	1983	9	fish	fish	NN
6745	1983	10	may	may	MD
6745	1983	11	keep	keep	VB
6745	1983	12	its	-PRON-	PRP$
6745	1983	13	shape	shape	NN
6745	1983	14	.	.	.
6745	1984	1	Cover	cover	VB
6745	1984	2	with	with	IN
6745	1984	3	the	the	DT
6745	1984	4	cream	cream	NN
6745	1984	5	,	,	,
6745	1984	6	and	and	CC
6745	1984	7	bake	bake	VB
6745	1984	8	about	about	RB
6745	1984	9	ten	ten	CD
6745	1984	10	minutes	minute	NNS
6745	1984	11	,	,	,
6745	1984	12	just	just	RB
6745	1984	13	to	to	TO
6745	1984	14	brown	brown	VB
6745	1984	15	it	-PRON-	PRP
6745	1984	16	a	a	DT
6745	1984	17	little	little	JJ
6745	1984	18	.	.	.
6745	1985	1	Garnish	garnish	VB
6745	1985	2	with	with	IN
6745	1985	3	parsley	parsley	NN
6745	1985	4	or	or	CC
6745	1985	5	little	little	JJ
6745	1985	6	puff	puff	NN
6745	1985	7	-	-	HYPH
6745	1985	8	paste	paste	NN
6745	1985	9	cakes	cake	NNS
6745	1985	10	;	;	,
6745	1985	11	or	or	CC
6745	1985	12	,	,	,
6745	1985	13	you	-PRON-	PRP
6745	1985	14	can	can	MD
6745	1985	15	cover	cover	VB
6745	1985	16	it	-PRON-	PRP
6745	1985	17	with	with	IN
6745	1985	18	the	the	DT
6745	1985	19	whites	white	NNS
6745	1985	20	of	of	IN
6745	1985	21	three	three	CD
6745	1985	22	eggs	egg	NNS
6745	1985	23	,	,	,
6745	1985	24	beaten	beat	VBN
6745	1985	25	to	to	IN
6745	1985	26	a	a	DT
6745	1985	27	stiff	stiff	JJ
6745	1985	28	froth	froth	NN
6745	1985	29	,	,	,
6745	1985	30	and	and	CC
6745	1985	31	then	then	RB
6745	1985	32	slightly	slightly	RB
6745	1985	33	brown	brown	JJ
6745	1985	34	.	.	.
6745	1986	1	To	to	TO
6745	1986	2	prepare	prepare	VB
6745	1986	3	the	the	DT
6745	1986	4	cream	cream	NN
6745	1986	5	:	:	:
6745	1986	6	Put	put	VB
6745	1986	7	the	the	DT
6745	1986	8	milk	milk	NN
6745	1986	9	,	,	,
6745	1986	10	parsley	parsley	NN
6745	1986	11	and	and	CC
6745	1986	12	onion	onion	NN
6745	1986	13	on	on	IN
6745	1986	14	to	to	TO
6745	1986	15	boil	boil	VB
6745	1986	16	,	,	,
6745	1986	17	reserving	reserve	VBG
6745	1986	18	half	half	PDT
6745	1986	19	a	a	DT
6745	1986	20	cupful	cupful	NN
6745	1986	21	of	of	IN
6745	1986	22	milk	milk	NN
6745	1986	23	to	to	TO
6745	1986	24	mix	mix	VB
6745	1986	25	with	with	IN
6745	1986	26	the	the	DT
6745	1986	27	flour	flour	NN
6745	1986	28	.	.	.
6745	1987	1	When	when	WRB
6745	1987	2	it	-PRON-	PRP
6745	1987	3	boils	boil	VBZ
6745	1987	4	,	,	,
6745	1987	5	stir	stir	VB
6745	1987	6	in	in	IN
6745	1987	7	the	the	DT
6745	1987	8	flour	flour	NN
6745	1987	9	,	,	,
6745	1987	10	which	which	WDT
6745	1987	11	has	have	VBZ
6745	1987	12	been	be	VBN
6745	1987	13	mixed	mix	VBN
6745	1987	14	smoothly	smoothly	RB
6745	1987	15	with	with	IN
6745	1987	16	the	the	DT
6745	1987	17	cold	cold	JJ
6745	1987	18	milk	milk	NN
6745	1987	19	.	.	.
6745	1988	1	Cook	cook	VB
6745	1988	2	eight	eight	CD
6745	1988	3	minutes	minute	NNS
6745	1988	4	.	.	.
6745	1989	1	Season	season	NN
6745	1989	2	highly	highly	RB
6745	1989	3	with	with	IN
6745	1989	4	salt	salt	NN
6745	1989	5	and	and	CC
6745	1989	6	pepper	pepper	NN
6745	1989	7	,	,	,
6745	1989	8	add	add	VB
6745	1989	9	the	the	DT
6745	1989	10	butter	butter	NN
6745	1989	11	,	,	,
6745	1989	12	strain	strain	VB
6745	1989	13	on	on	IN
6745	1989	14	the	the	DT
6745	1989	15	fish	fish	NN
6745	1989	16	,	,	,
6745	1989	17	and	and	CC
6745	1989	18	proceed	proceed	VB
6745	1989	19	as	as	IN
6745	1989	20	directed	direct	VBN
6745	1989	21	.	.	.
6745	1990	1	Escaloped	escalope	VBN
6745	1990	2	Fish	Fish	NNP
6745	1990	3	.	.	.
6745	1991	1	One	one	CD
6745	1991	2	pint	pint	NN
6745	1991	3	of	of	IN
6745	1991	4	milk	milk	NN
6745	1991	5	,	,	,
6745	1991	6	one	one	CD
6745	1991	7	pint	pint	NN
6745	1991	8	of	of	IN
6745	1991	9	cream	cream	NN
6745	1991	10	,	,	,
6745	1991	11	four	four	CD
6745	1991	12	table	table	NN
6745	1991	13	-	-	HYPH
6745	1991	14	spoonfuls	spoonful	NNS
6745	1991	15	of	of	IN
6745	1991	16	flour	flour	NN
6745	1991	17	,	,	,
6745	1991	18	one	one	CD
6745	1991	19	cupful	cupful	NN
6745	1991	20	of	of	IN
6745	1991	21	bread	bread	NN
6745	1991	22	crumbs	crumb	NNS
6745	1991	23	and	and	CC
6745	1991	24	between	between	IN
6745	1991	25	four	four	CD
6745	1991	26	and	and	CC
6745	1991	27	five	five	CD
6745	1991	28	pounds	pound	NNS
6745	1991	29	of	of	IN
6745	1991	30	any	any	DT
6745	1991	31	kind	kind	NN
6745	1991	32	of	of	IN
6745	1991	33	white	white	JJ
6745	1991	34	fish	fish	NN
6745	1991	35	--	--	:
6745	1991	36	cusk	cusk	NN
6745	1991	37	,	,	,
6745	1991	38	cod	cod	NN
6745	1991	39	,	,	,
6745	1991	40	haddock	haddock	NN
6745	1991	41	,	,	,
6745	1991	42	etc	etc	FW
6745	1991	43	.	.	FW
6745	1991	44	,	,	,
6745	1991	45	boiled	boil	VBD
6745	1991	46	twenty	twenty	CD
6745	1991	47	minutes	minute	NNS
6745	1991	48	in	in	IN
6745	1991	49	water	water	NN
6745	1991	50	to	to	TO
6745	1991	51	cover	cover	VB
6745	1991	52	and	and	CC
6745	1991	53	two	two	CD
6745	1991	54	table	table	NN
6745	1991	55	-	-	HYPH
6745	1991	56	spoonfuls	spoonful	NNS
6745	1991	57	of	of	IN
6745	1991	58	salt	salt	NN
6745	1991	59	.	.	.
6745	1992	1	Put	put	VB
6745	1992	2	fish	fish	NN
6745	1992	3	on	on	RP
6745	1992	4	to	to	TO
6745	1992	5	boil	boil	VB
6745	1992	6	,	,	,
6745	1992	7	then	then	RB
6745	1992	8	the	the	DT
6745	1992	9	cream	cream	NN
6745	1992	10	and	and	CC
6745	1992	11	milk	milk	NN
6745	1992	12	.	.	.
6745	1993	1	Mix	mix	VB
6745	1993	2	the	the	DT
6745	1993	3	flour	flour	NN
6745	1993	4	with	with	IN
6745	1993	5	half	half	PDT
6745	1993	6	a	a	DT
6745	1993	7	cupful	cupful	NN
6745	1993	8	of	of	IN
6745	1993	9	cold	cold	JJ
6745	1993	10	milk	milk	NN
6745	1993	11	,	,	,
6745	1993	12	and	and	CC
6745	1993	13	stir	stir	VB
6745	1993	14	into	into	IN
6745	1993	15	boiling	boil	VBG
6745	1993	16	cream	cream	NN
6745	1993	17	and	and	CC
6745	1993	18	milk	milk	NN
6745	1993	19	.	.	.
6745	1994	1	Cook	cook	VB
6745	1994	2	eight	eight	CD
6745	1994	3	minutes	minute	NNS
6745	1994	4	and	and	CC
6745	1994	5	season	season	NN
6745	1994	6	highly	highly	RB
6745	1994	7	with	with	IN
6745	1994	8	salt	salt	NN
6745	1994	9	and	and	CC
6745	1994	10	pepper	pepper	NN
6745	1994	11	.	.	.
6745	1995	1	Remove	remove	VB
6745	1995	2	skin	skin	NN
6745	1995	3	and	and	CC
6745	1995	4	bones	bone	NNS
6745	1995	5	from	from	IN
6745	1995	6	fish	fish	NN
6745	1995	7	,	,	,
6745	1995	8	and	and	CC
6745	1995	9	break	break	VB
6745	1995	10	it	-PRON-	PRP
6745	1995	11	into	into	IN
6745	1995	12	flakes	flake	NNS
6745	1995	13	.	.	.
6745	1996	1	Put	put	VB
6745	1996	2	a	a	DT
6745	1996	3	layer	layer	NN
6745	1996	4	of	of	IN
6745	1996	5	sauce	sauce	NN
6745	1996	6	in	in	IN
6745	1996	7	a	a	DT
6745	1996	8	deep	deep	JJ
6745	1996	9	escalop	escalop	NN
6745	1996	10	dish	dish	NN
6745	1996	11	,	,	,
6745	1996	12	and	and	CC
6745	1996	13	then	then	RB
6745	1996	14	a	a	DT
6745	1996	15	layer	layer	NN
6745	1996	16	of	of	IN
6745	1996	17	fish	fish	NN
6745	1996	18	,	,	,
6745	1996	19	which	which	WDT
6745	1996	20	dredge	dredge	VBP
6745	1996	21	well	well	RB
6745	1996	22	with	with	IN
6745	1996	23	salt	salt	NN
6745	1996	24	(	(	-LRB-
6745	1996	25	a	a	DT
6745	1996	26	table-	table-	NN
6745	1996	27	spoonful	spoonful	JJ
6745	1996	28	)	)	-RRB-
6745	1996	29	and	and	CC
6745	1996	30	pepper	pepper	NN
6745	1996	31	;	;	:
6745	1996	32	then	then	RB
6745	1996	33	another	another	DT
6745	1996	34	layer	layer	NN
6745	1996	35	of	of	IN
6745	1996	36	sauce	sauce	NN
6745	1996	37	,	,	,
6745	1996	38	again	again	RB
6745	1996	39	fish	fish	NN
6745	1996	40	,	,	,
6745	1996	41	and	and	CC
6745	1996	42	then	then	RB
6745	1996	43	sauce	sauce	NN
6745	1996	44	.	.	.
6745	1997	1	Cover	cover	VB
6745	1997	2	with	with	IN
6745	1997	3	the	the	DT
6745	1997	4	bread	bread	NN
6745	1997	5	crumbs	crumb	VBZ
6745	1997	6	,	,	,
6745	1997	7	and	and	CC
6745	1997	8	bake	bake	VB
6745	1997	9	half	half	PDT
6745	1997	10	an	an	DT
6745	1997	11	hour	hour	NN
6745	1997	12	.	.	.
6745	1998	1	This	this	DT
6745	1998	2	quantity	quantity	NN
6745	1998	3	requires	require	VBZ
6745	1998	4	a	a	DT
6745	1998	5	dish	dish	NN
6745	1998	6	holding	hold	VBG
6745	1998	7	a	a	DT
6745	1998	8	little	little	JJ
6745	1998	9	over	over	IN
6745	1998	10	two	two	CD
6745	1998	11	quarts	quart	NNS
6745	1998	12	,	,	,
6745	1998	13	or	or	CC
6745	1998	14	,	,	,
6745	1998	15	two	two	CD
6745	1998	16	smaller	small	JJR
6745	1998	17	dishes	dish	NNS
6745	1998	18	will	will	MD
6745	1998	19	answer	answer	VB
6745	1998	20	.	.	.
6745	1999	1	If	if	IN
6745	1999	2	for	for	IN
6745	1999	3	the	the	DT
6745	1999	4	only	only	JJ
6745	1999	5	solid	solid	JJ
6745	1999	6	dish	dish	NN
6745	1999	7	for	for	IN
6745	1999	8	dinner	dinner	NN
6745	1999	9	,	,	,
6745	1999	10	this	this	DT
6745	1999	11	will	will	MD
6745	1999	12	answer	answer	VB
6745	1999	13	for	for	IN
6745	1999	14	six	six	CD
6745	1999	15	persons	person	NNS
6745	1999	16	;	;	:
6745	1999	17	but	but	CC
6745	1999	18	if	if	IN
6745	1999	19	it	-PRON-	PRP
6745	1999	20	is	be	VBZ
6745	1999	21	in	in	IN
6745	1999	22	a	a	DT
6745	1999	23	course	course	NN
6745	1999	24	for	for	IN
6745	1999	25	a	a	DT
6745	1999	26	dinner	dinner	NN
6745	1999	27	party	party	NN
6745	1999	28	,	,	,
6745	1999	29	it	-PRON-	PRP
6745	1999	30	will	will	MD
6745	1999	31	serve	serve	VB
6745	1999	32	twelve	twelve	CD
6745	1999	33	.	.	.
6745	2000	1	Cold	cold	JJ
6745	2000	2	boiled	boil	VBN
6745	2000	3	fish	fish	NN
6745	2000	4	can	can	MD
6745	2000	5	be	be	VB
6745	2000	6	used	use	VBN
6745	2000	7	when	when	WRB
6745	2000	8	you	-PRON-	PRP
6745	2000	9	have	have	VBP
6745	2000	10	it	-PRON-	PRP
6745	2000	11	.	.	.
6745	2001	1	Great	great	JJ
6745	2001	2	care	care	NN
6745	2001	3	must	must	MD
6745	2001	4	be	be	VB
6745	2001	5	taken	take	VBN
6745	2001	6	to	to	TO
6745	2001	7	remove	remove	VB
6745	2001	8	every	every	DT
6745	2001	9	bone	bone	NN
6745	2001	10	when	when	WRB
6745	2001	11	fish	fish	NN
6745	2001	12	is	be	VBZ
6745	2001	13	prepared	prepare	VBN
6745	2001	14	with	with	IN
6745	2001	15	a	a	DT
6745	2001	16	sauce	sauce	NN
6745	2001	17	,	,	,
6745	2001	18	(	(	-LRB-
6745	2001	19	as	as	IN
6745	2001	20	when	when	WRB
6745	2001	21	it	-PRON-	PRP
6745	2001	22	is	be	VBZ
6745	2001	23	served	serve	VBN
6745	2001	24	_	_	NNP
6745	2001	25	à	à	NNP
6745	2001	26	la	la	NNP
6745	2001	27	crème	crème	NNP
6745	2001	28	_	_	NNP
6745	2001	29	,	,	,
6745	2001	30	escaloped	escalope	VBN
6745	2001	31	,	,	,
6745	2001	32	&	&	CC
6745	2001	33	c.	c.	NNP
6745	2001	34	)	)	-RRB-
6745	2001	35	,	,	,
6745	2001	36	because	because	IN
6745	2001	37	one	one	PRP
6745	2001	38	can	can	MD
6745	2001	39	not	not	RB
6745	2001	40	look	look	VB
6745	2001	41	for	for	IN
6745	2001	42	bones	bone	NNS
6745	2001	43	then	then	RB
6745	2001	44	as	as	IN
6745	2001	45	when	when	WRB
6745	2001	46	the	the	DT
6745	2001	47	sauce	sauce	NN
6745	2001	48	is	be	VBZ
6745	2001	49	served	serve	VBN
6745	2001	50	separately	separately	RB
6745	2001	51	.	.	.
6745	2002	1	Turbot	Turbot	NNP
6745	2002	2	à	à	NNP
6745	2002	3	la	la	NNP
6745	2002	4	Crème	Crème	NNP
6745	2002	5	.	.	.
6745	2003	1	Boil	Boil	NNP
6745	2003	2	five	five	CD
6745	2003	3	or	or	CC
6745	2003	4	six	six	CD
6745	2003	5	pounds	pound	NNS
6745	2003	6	of	of	IN
6745	2003	7	haddock	haddock	NN
6745	2003	8	.	.	.
6745	2004	1	Take	take	VB
6745	2004	2	out	out	RP
6745	2004	3	all	all	DT
6745	2004	4	bones	bone	NNS
6745	2004	5	,	,	,
6745	2004	6	and	and	CC
6745	2004	7	shred	shre	VBD
6745	2004	8	the	the	DT
6745	2004	9	fish	fish	NN
6745	2004	10	very	very	RB
6745	2004	11	fine	fine	RB
6745	2004	12	.	.	.
6745	2005	1	Let	let	VB
6745	2005	2	a	a	DT
6745	2005	3	quart	quart	NN
6745	2005	4	of	of	IN
6745	2005	5	milk	milk	NN
6745	2005	6	,	,	,
6745	2005	7	a	a	DT
6745	2005	8	quarter	quarter	NN
6745	2005	9	of	of	IN
6745	2005	10	an	an	DT
6745	2005	11	onion	onion	NN
6745	2005	12	and	and	CC
6745	2005	13	a	a	DT
6745	2005	14	piece	piece	NN
6745	2005	15	of	of	IN
6745	2005	16	parsley	parsley	NNP
6745	2005	17	come	come	VB
6745	2005	18	to	to	IN
6745	2005	19	a	a	DT
6745	2005	20	boil	boil	NN
6745	2005	21	;	;	:
6745	2005	22	then	then	RB
6745	2005	23	stir	stir	VB
6745	2005	24	in	in	IN
6745	2005	25	a	a	DT
6745	2005	26	scant	scant	JJ
6745	2005	27	cupful	cupful	NN
6745	2005	28	of	of	IN
6745	2005	29	flour	flour	NN
6745	2005	30	,	,	,
6745	2005	31	which	which	WDT
6745	2005	32	has	have	VBZ
6745	2005	33	been	be	VBN
6745	2005	34	mixed	mix	VBN
6745	2005	35	with	with	IN
6745	2005	36	a	a	DT
6745	2005	37	cupful	cupful	NN
6745	2005	38	of	of	IN
6745	2005	39	cold	cold	JJ
6745	2005	40	milk	milk	NN
6745	2005	41	,	,	,
6745	2005	42	and	and	CC
6745	2005	43	the	the	DT
6745	2005	44	yolks	yolk	NNS
6745	2005	45	of	of	IN
6745	2005	46	two	two	CD
6745	2005	47	eggs	egg	NNS
6745	2005	48	.	.	.
6745	2006	1	Season	season	NN
6745	2006	2	with	with	IN
6745	2006	3	half	half	PDT
6745	2006	4	a	a	DT
6745	2006	5	teaspoonful	teaspoonful	JJ
6745	2006	6	of	of	IN
6745	2006	7	white	white	JJ
6745	2006	8	pepper	pepper	NN
6745	2006	9	,	,	,
6745	2006	10	the	the	DT
6745	2006	11	same	same	JJ
6745	2006	12	quantity	quantity	NN
6745	2006	13	of	of	IN
6745	2006	14	thyme	thyme	NNS
6745	2006	15	,	,	,
6745	2006	16	half	half	PDT
6745	2006	17	a	a	DT
6745	2006	18	cupful	cupful	NN
6745	2006	19	of	of	IN
6745	2006	20	butter	butter	NN
6745	2006	21	,	,	,
6745	2006	22	and	and	CC
6745	2006	23	well	well	RB
6745	2006	24	with	with	IN
6745	2006	25	salt	salt	NN
6745	2006	26	.	.	.
6745	2007	1	Butter	butter	VB
6745	2007	2	a	a	DT
6745	2007	3	pan	pan	NN
6745	2007	4	,	,	,
6745	2007	5	and	and	CC
6745	2007	6	put	put	VBD
6745	2007	7	in	in	RP
6745	2007	8	first	first	RB
6745	2007	9	a	a	DT
6745	2007	10	layer	layer	NN
6745	2007	11	of	of	IN
6745	2007	12	sauce	sauce	NN
6745	2007	13	,	,	,
6745	2007	14	then	then	RB
6745	2007	15	one	one	CD
6745	2007	16	of	of	IN
6745	2007	17	fish	fish	NN
6745	2007	18	.	.	.
6745	2008	1	Finish	finish	NN
6745	2008	2	with	with	IN
6745	2008	3	sauce	sauce	NN
6745	2008	4	,	,	,
6745	2008	5	and	and	CC
6745	2008	6	over	over	IN
6745	2008	7	it	-PRON-	PRP
6745	2008	8	sprinkle	sprinkle	VBP
6745	2008	9	cracker	cracker	NN
6745	2008	10	crumbs	crumb	NNS
6745	2008	11	and	and	CC
6745	2008	12	a	a	DT
6745	2008	13	light	light	JJ
6745	2008	14	grating	grating	NN
6745	2008	15	of	of	IN
6745	2008	16	cheese	cheese	NN
6745	2008	17	.	.	.
6745	2009	1	Bake	bake	VB
6745	2009	2	for	for	IN
6745	2009	3	an	an	DT
6745	2009	4	hour	hour	NN
6745	2009	5	in	in	IN
6745	2009	6	a	a	DT
6745	2009	7	moderate	moderate	JJ
6745	2009	8	oven	oven	NN
6745	2009	9	.	.	.
6745	2010	1	Matelote	Matelote	NNP
6745	2010	2	of	of	IN
6745	2010	3	Codfish	Codfish	NNP
6745	2010	4	.	.	.
6745	2011	1	Cut	cut	VB
6745	2011	2	off	off	RP
6745	2011	3	the	the	DT
6745	2011	4	head	head	NN
6745	2011	5	of	of	IN
6745	2011	6	a	a	DT
6745	2011	7	codfish	codfish	JJ
6745	2011	8	weighing	weigh	VBG
6745	2011	9	five	five	CD
6745	2011	10	pounds	pound	NNS
6745	2011	11	.	.	.
6745	2012	1	Remove	remove	VB
6745	2012	2	bones	bone	NNS
6745	2012	3	from	from	IN
6745	2012	4	the	the	DT
6745	2012	5	fish	fish	NN
6745	2012	6	,	,	,
6745	2012	7	and	and	CC
6745	2012	8	fill	fill	VB
6745	2012	9	it	-PRON-	PRP
6745	2012	10	with	with	IN
6745	2012	11	a	a	DT
6745	2012	12	dressing	dressing	NN
6745	2012	13	made	make	VBN
6745	2012	14	of	of	IN
6745	2012	15	half	half	PDT
6745	2012	16	a	a	DT
6745	2012	17	pint	pint	NN
6745	2012	18	of	of	IN
6745	2012	19	oysters	oyster	NNS
6745	2012	20	,	,	,
6745	2012	21	a	a	DT
6745	2012	22	scant	scant	JJ
6745	2012	23	pint	pint	NN
6745	2012	24	of	of	IN
6745	2012	25	bread	bread	NN
6745	2012	26	crumbs	crumb	NNS
6745	2012	27	,	,	,
6745	2012	28	a	a	DT
6745	2012	29	fourth	fourth	JJ
6745	2012	30	of	of	IN
6745	2012	31	a	a	DT
6745	2012	32	teaspoonful	teaspoonful	NN
6745	2012	33	of	of	IN
6745	2012	34	pepper	pepper	NN
6745	2012	35	,	,	,
6745	2012	36	two	two	CD
6745	2012	37	teaspoonfuls	teaspoonful	NNS
6745	2012	38	of	of	IN
6745	2012	39	salt	salt	NN
6745	2012	40	,	,	,
6745	2012	41	two	two	CD
6745	2012	42	table	table	NN
6745	2012	43	-	-	HYPH
6745	2012	44	spoonfuls	spoonful	NNS
6745	2012	45	of	of	IN
6745	2012	46	butter	butter	NN
6745	2012	47	,	,	,
6745	2012	48	half	half	PDT
6745	2012	49	an	an	DT
6745	2012	50	onion	onion	NN
6745	2012	51	,	,	,
6745	2012	52	an	an	DT
6745	2012	53	egg	egg	NN
6745	2012	54	and	and	CC
6745	2012	55	half	half	PDT
6745	2012	56	a	a	DT
6745	2012	57	table	table	NN
6745	2012	58	-	-	HYPH
6745	2012	59	spoonful	spoonful	JJ
6745	2012	60	of	of	IN
6745	2012	61	chopped	chop	VBN
6745	2012	62	parsley	parsley	NN
6745	2012	63	.	.	.
6745	2013	1	Place	place	NN
6745	2013	2	five	five	CD
6745	2013	3	slices	slice	NNS
6745	2013	4	of	of	IN
6745	2013	5	pork	pork	NN
6745	2013	6	both	both	CC
6745	2013	7	under	under	IN
6745	2013	8	and	and	CC
6745	2013	9	over	over	IN
6745	2013	10	the	the	DT
6745	2013	11	fish	fish	NN
6745	2013	12	.	.	.
6745	2014	1	Boil	Boil	NNP
6745	2014	2	the	the	DT
6745	2014	3	bones	bone	NNS
6745	2014	4	in	in	IN
6745	2014	5	a	a	DT
6745	2014	6	pint	pint	NN
6745	2014	7	of	of	IN
6745	2014	8	water	water	NN
6745	2014	9	,	,	,
6745	2014	10	and	and	CC
6745	2014	11	pour	pour	VB
6745	2014	12	this	this	DT
6745	2014	13	around	around	IN
6745	2014	14	the	the	DT
6745	2014	15	fish	fish	NN
6745	2014	16	.	.	.
6745	2015	1	Bake	bake	VB
6745	2015	2	an	an	DT
6745	2015	3	hour	hour	NN
6745	2015	4	,	,	,
6745	2015	5	and	and	CC
6745	2015	6	baste	baste	NNP
6745	2015	7	often	often	RB
6745	2015	8	with	with	IN
6745	2015	9	gravy	gravy	NN
6745	2015	10	and	and	CC
6745	2015	11	butter	butter	NN
6745	2015	12	.	.	.
6745	2016	1	Have	have	VB
6745	2016	2	a	a	DT
6745	2016	3	bouquet	bouquet	NN
6745	2016	4	in	in	IN
6745	2016	5	the	the	DT
6745	2016	6	corner	corner	NN
6745	2016	7	of	of	IN
6745	2016	8	the	the	DT
6745	2016	9	baking	baking	NNP
6745	2016	10	pan	pan	NN
6745	2016	11	.	.	.
6745	2017	1	Make	make	VB
6745	2017	2	a	a	DT
6745	2017	3	gravy	gravy	NN
6745	2017	4	,	,	,
6745	2017	5	and	and	CC
6745	2017	6	pour	pour	VB
6745	2017	7	around	around	IN
6745	2017	8	the	the	DT
6745	2017	9	fish	fish	NN
6745	2017	10	.	.	.
6745	2018	1	Then	then	RB
6745	2018	2	garnish	garnish	VB
6745	2018	3	with	with	IN
6745	2018	4	fried	fried	JJ
6745	2018	5	smelts	smelt	NNS
6745	2018	6	.	.	.
6745	2019	1	Smelts	Smelts	NNP
6745	2019	2	à	à	NNP
6745	2019	3	la	la	NNP
6745	2019	4	Tartare	Tartare	NNP
6745	2019	5	.	.	.
6745	2020	1	Clean	clean	VB
6745	2020	2	the	the	DT
6745	2020	3	smelts	smelt	NNS
6745	2020	4	by	by	IN
6745	2020	5	drawing	draw	VBG
6745	2020	6	them	-PRON-	PRP
6745	2020	7	between	between	IN
6745	2020	8	the	the	DT
6745	2020	9	finger	finger	NN
6745	2020	10	and	and	CC
6745	2020	11	thumb	thumb	NN
6745	2020	12	,	,	,
6745	2020	13	beginning	begin	VBG
6745	2020	14	at	at	IN
6745	2020	15	the	the	DT
6745	2020	16	tail	tail	NN
6745	2020	17	.	.	.
6745	2021	1	This	this	DT
6745	2021	2	will	will	MD
6745	2021	3	press	press	VB
6745	2021	4	out	out	RP
6745	2021	5	the	the	DT
6745	2021	6	insides	inside	NNS
6745	2021	7	at	at	IN
6745	2021	8	the	the	DT
6745	2021	9	opening	opening	NN
6745	2021	10	at	at	IN
6745	2021	11	the	the	DT
6745	2021	12	gills	gill	NNS
6745	2021	13	.	.	.
6745	2022	1	Wash	wash	VB
6745	2022	2	them	-PRON-	PRP
6745	2022	3	,	,	,
6745	2022	4	and	and	CC
6745	2022	5	drain	drain	VB
6745	2022	6	in	in	IN
6745	2022	7	the	the	DT
6745	2022	8	colander	colander	NN
6745	2022	9	;	;	:
6745	2022	10	salt	salt	NN
6745	2022	11	well	well	RB
6745	2022	12	,	,	,
6745	2022	13	and	and	CC
6745	2022	14	dip	dip	NN
6745	2022	15	in	in	IN
6745	2022	16	beaten	beat	VBN
6745	2022	17	egg	egg	NN
6745	2022	18	and	and	CC
6745	2022	19	bread	bread	NN
6745	2022	20	or	or	CC
6745	2022	21	cracker	cracker	NN
6745	2022	22	crumbs	crumb	NNS
6745	2022	23	(	(	-LRB-
6745	2022	24	one	one	CD
6745	2022	25	egg	egg	NN
6745	2022	26	and	and	CC
6745	2022	27	one	one	CD
6745	2022	28	cupful	cupful	NN
6745	2022	29	of	of	IN
6745	2022	30	crumbs	crumb	NNS
6745	2022	31	to	to	IN
6745	2022	32	twelve	twelve	CD
6745	2022	33	smelts	smelt	NNS
6745	2022	34	,	,	,
6745	2022	35	unless	unless	IN
6745	2022	36	these	these	DT
6745	2022	37	are	be	VBP
6745	2022	38	very	very	RB
6745	2022	39	large	large	JJ
6745	2022	40	)	)	-RRB-
6745	2022	41	.	.	.
6745	2023	1	Dip	dip	VB
6745	2023	2	first	first	RB
6745	2023	3	in	in	IN
6745	2023	4	the	the	DT
6745	2023	5	egg	egg	NN
6745	2023	6	,	,	,
6745	2023	7	and	and	CC
6745	2023	8	then	then	RB
6745	2023	9	roll	roll	VB
6745	2023	10	in	in	RP
6745	2023	11	the	the	DT
6745	2023	12	crumbs	crumb	NNS
6745	2023	13	.	.	.
6745	2024	1	Fry	fry	CD
6745	2024	2	in	in	IN
6745	2024	3	boiling	boil	VBG
6745	2024	4	fat	fat	NN
6745	2024	5	deep	deep	RB
6745	2024	6	enough	enough	RB
6745	2024	7	to	to	TO
6745	2024	8	float	float	VB
6745	2024	9	them	-PRON-	PRP
6745	2024	10	.	.	.
6745	2025	1	They	-PRON-	PRP
6745	2025	2	should	should	MD
6745	2025	3	be	be	VB
6745	2025	4	a	a	DT
6745	2025	5	handsome	handsome	JJ
6745	2025	6	brown	brown	NN
6745	2025	7	in	in	IN
6745	2025	8	two	two	CD
6745	2025	9	minutes	minute	NNS
6745	2025	10	and	and	CC
6745	2025	11	a	a	DT
6745	2025	12	half	half	NN
6745	2025	13	.	.	.
6745	2026	1	Take	take	VB
6745	2026	2	them	-PRON-	PRP
6745	2026	3	up	up	RP
6745	2026	4	,	,	,
6745	2026	5	and	and	CC
6745	2026	6	place	place	VB
6745	2026	7	on	on	IN
6745	2026	8	a	a	DT
6745	2026	9	sheet	sheet	NN
6745	2026	10	of	of	IN
6745	2026	11	brown	brown	JJ
6745	2026	12	paper	paper	NN
6745	2026	13	for	for	IN
6745	2026	14	a	a	DT
6745	2026	15	few	few	JJ
6745	2026	16	moments	moment	NNS
6745	2026	17	,	,	,
6745	2026	18	to	to	TO
6745	2026	19	drain	drain	VB
6745	2026	20	;	;	:
6745	2026	21	then	then	RB
6745	2026	22	place	place	VB
6745	2026	23	on	on	IN
6745	2026	24	a	a	DT
6745	2026	25	hot	hot	JJ
6745	2026	26	dish	dish	NN
6745	2026	27	.	.	.
6745	2027	1	Garnish	garnish	VB
6745	2027	2	with	with	IN
6745	2027	3	parsley	parsley	NN
6745	2027	4	and	and	CC
6745	2027	5	a	a	DT
6745	2027	6	few	few	JJ
6745	2027	7	slices	slice	NNS
6745	2027	8	of	of	IN
6745	2027	9	lemon	lemon	NN
6745	2027	10	,	,	,
6745	2027	11	and	and	CC
6745	2027	12	serve	serve	VB
6745	2027	13	with	with	IN
6745	2027	14	Tartare	Tartare	NNP
6745	2027	15	sauce	sauce	NN
6745	2027	16	in	in	IN
6745	2027	17	a	a	DT
6745	2027	18	separate	separate	JJ
6745	2027	19	dish	dish	NN
6745	2027	20	;	;	:
6745	2027	21	or	or	CC
6745	2027	22	,	,	,
6745	2027	23	they	-PRON-	PRP
6745	2027	24	may	may	MD
6745	2027	25	be	be	VB
6745	2027	26	served	serve	VBN
6745	2027	27	without	without	IN
6745	2027	28	the	the	DT
6745	2027	29	sauce	sauce	NN
6745	2027	30	.	.	.
6745	2028	1	Smelts	Smelts	NNP
6745	2028	2	as	as	IN
6745	2028	3	a	a	DT
6745	2028	4	Garnish	Garnish	NNP
6745	2028	5	,	,	,
6745	2028	6	Smelts	smelt	NNS
6745	2028	7	are	be	VBP
6745	2028	8	often	often	RB
6745	2028	9	fried	fry	VBN
6745	2028	10	,	,	,
6745	2028	11	as	as	IN
6745	2028	12	for	for	IN
6745	2028	13	_	_	NNP
6745	2028	14	à	à	NNP
6745	2028	15	la	la	NNP
6745	2028	16	Tartare	Tartare	NNP
6745	2028	17	_	_	NNP
6745	2028	18	;	;	:
6745	2028	19	or	or	CC
6745	2028	20	,	,	,
6745	2028	21	rolled	roll	VBN
6745	2028	22	in	in	IN
6745	2028	23	meal	meal	NN
6745	2028	24	or	or	CC
6745	2028	25	flour	flour	NN
6745	2028	26	,	,	,
6745	2028	27	and	and	CC
6745	2028	28	then	then	RB
6745	2028	29	fried	fry	VBD
6745	2028	30	,	,	,
6745	2028	31	they	-PRON-	PRP
6745	2028	32	are	be	VBP
6745	2028	33	used	use	VBN
6745	2028	34	to	to	TO
6745	2028	35	garnish	garnish	VB
6745	2028	36	other	other	JJ
6745	2028	37	kinds	kind	NNS
6745	2028	38	of	of	IN
6745	2028	39	fish	fish	NN
6745	2028	40	.	.	.
6745	2029	1	With	with	IN
6745	2029	2	baked	baked	JJ
6745	2029	3	fish	fish	NN
6745	2029	4	they	-PRON-	PRP
6745	2029	5	are	be	VBP
6745	2029	6	arranged	arrange	VBN
6745	2029	7	around	around	IN
6745	2029	8	the	the	DT
6745	2029	9	dish	dish	NN
6745	2029	10	in	in	IN
6745	2029	11	any	any	DT
6745	2029	12	form	form	NN
6745	2029	13	that	that	WDT
6745	2029	14	the	the	DT
6745	2029	15	taste	taste	NN
6745	2029	16	of	of	IN
6745	2029	17	the	the	DT
6745	2029	18	cook	cook	NN
6745	2029	19	may	may	MD
6745	2029	20	dictate	dictate	VB
6745	2029	21	;	;	:
6745	2029	22	but	but	CC
6745	2029	23	in	in	IN
6745	2029	24	garnishing	garnish	VBG
6745	2029	25	fish	fish	NN
6745	2029	26	,	,	,
6745	2029	27	or	or	CC
6745	2029	28	any	any	DT
6745	2029	29	other	other	JJ
6745	2029	30	dish	dish	NN
6745	2029	31	,	,	,
6745	2029	32	the	the	DT
6745	2029	33	arrangement	arrangement	NN
6745	2029	34	should	should	MD
6745	2029	35	always	always	RB
6745	2029	36	be	be	VB
6745	2029	37	simple	simple	JJ
6745	2029	38	,	,	,
6745	2029	39	so	so	IN
6745	2029	40	as	as	IN
6745	2029	41	not	not	RB
6745	2029	42	to	to	TO
6745	2029	43	make	make	VB
6745	2029	44	the	the	DT
6745	2029	45	matter	matter	NN
6745	2029	46	of	of	IN
6745	2029	47	serving	serve	VBG
6745	2029	48	any	any	DT
6745	2029	49	harder	hard	JJR
6745	2029	50	than	than	IN
6745	2029	51	if	if	IN
6745	2029	52	the	the	DT
6745	2029	53	dish	dish	NN
6745	2029	54	were	be	VBD
6745	2029	55	not	not	RB
6745	2029	56	garnished	garnish	VBN
6745	2029	57	.	.	.
6745	2030	1	Smelts	smelt	NNS
6745	2030	2	are	be	VBP
6745	2030	3	also	also	RB
6745	2030	4	seasoned	season	VBN
6745	2030	5	well	well	RB
6745	2030	6	with	with	IN
6745	2030	7	salt	salt	NN
6745	2030	8	and	and	CC
6745	2030	9	pepper	pepper	NN
6745	2030	10	,	,	,
6745	2030	11	dipped	dip	VBN
6745	2030	12	in	in	IN
6745	2030	13	butter	butter	NN
6745	2030	14	and	and	CC
6745	2030	15	afterwards	afterwards	RB
6745	2030	16	in	in	IN
6745	2030	17	flour	flour	NN
6745	2030	18	,	,	,
6745	2030	19	and	and	CC
6745	2030	20	placed	place	VBN
6745	2030	21	in	in	IN
6745	2030	22	a	a	DT
6745	2030	23	very	very	RB
6745	2030	24	hot	hot	JJ
6745	2030	25	oven	oven	NN
6745	2030	26	for	for	IN
6745	2030	27	eight	eight	CD
6745	2030	28	or	or	CC
6745	2030	29	ten	ten	CD
6745	2030	30	minutes	minute	NNS
6745	2030	31	to	to	TO
6745	2030	32	get	get	VB
6745	2030	33	a	a	DT
6745	2030	34	handsome	handsome	JJ
6745	2030	35	brown	brown	NN
6745	2030	36	.	.	.
6745	2031	1	They	-PRON-	PRP
6745	2031	2	are	be	VBP
6745	2031	3	then	then	RB
6745	2031	4	served	serve	VBN
6745	2031	5	as	as	IN
6745	2031	6	a	a	DT
6745	2031	7	garnish	garnish	NN
6745	2031	8	or	or	CC
6745	2031	9	on	on	IN
6745	2031	10	slices	slice	NNS
6745	2031	11	of	of	IN
6745	2031	12	buttered	butter	VBN
6745	2031	13	toast	toast	NN
6745	2031	14	.	.	.
6745	2032	1	When	when	WRB
6745	2032	2	smelts	smelt	NNS
6745	2032	3	are	be	VBP
6745	2032	4	used	use	VBN
6745	2032	5	as	as	IN
6745	2032	6	a	a	DT
6745	2032	7	garnish	garnish	NN
6745	2032	8	,	,	,
6745	2032	9	serve	serve	VB
6745	2032	10	one	one	CD
6745	2032	11	on	on	IN
6745	2032	12	each	each	DT
6745	2032	13	plate	plate	NN
6745	2032	14	with	with	IN
6745	2032	15	the	the	DT
6745	2032	16	other	other	JJ
6745	2032	17	fish	fish	NN
6745	2032	18	.	.	.
6745	2033	1	If	if	IN
6745	2033	2	you	-PRON-	PRP
6745	2033	3	wish	wish	VBP
6745	2033	4	to	to	TO
6745	2033	5	have	have	VB
6745	2033	6	the	the	DT
6745	2033	7	smelts	smelt	NNS
6745	2033	8	in	in	IN
6745	2033	9	rings	ring	NNS
6745	2033	10	,	,	,
6745	2033	11	for	for	IN
6745	2033	12	a	a	DT
6745	2033	13	garnish	garnish	NN
6745	2033	14	,	,	,
6745	2033	15	fasten	fasten	RB
6745	2033	16	the	the	DT
6745	2033	17	tails	tail	NNS
6745	2033	18	in	in	IN
6745	2033	19	the	the	DT
6745	2033	20	opening	opening	NN
6745	2033	21	at	at	IN
6745	2033	22	the	the	DT
6745	2033	23	gills	gill	NNS
6745	2033	24	,	,	,
6745	2033	25	with	with	IN
6745	2033	26	little	little	JJ
6745	2033	27	wooden	wooden	JJ
6745	2033	28	tooth	tooth	NN
6745	2033	29	picks	pick	NNS
6745	2033	30	;	;	:
6745	2033	31	then	then	RB
6745	2033	32	dip	dip	VB
6745	2033	33	them	-PRON-	PRP
6745	2033	34	in	in	IN
6745	2033	35	the	the	DT
6745	2033	36	beaten	beat	VBN
6745	2033	37	egg	egg	NN
6745	2033	38	and	and	CC
6745	2033	39	in	in	IN
6745	2033	40	the	the	DT
6745	2033	41	crumbs	crumb	NNS
6745	2033	42	,	,	,
6745	2033	43	place	place	NN
6745	2033	44	in	in	IN
6745	2033	45	the	the	DT
6745	2033	46	frying	frying	NN
6745	2033	47	basket	basket	NN
6745	2033	48	and	and	CC
6745	2033	49	plunge	plunge	VB
6745	2033	50	into	into	IN
6745	2033	51	the	the	DT
6745	2033	52	boiling	boil	VBG
6745	2033	53	fat	fat	NN
6745	2033	54	.	.	.
6745	2034	1	When	when	WRB
6745	2034	2	they	-PRON-	PRP
6745	2034	3	are	be	VBP
6745	2034	4	cooked	cook	VBN
6745	2034	5	take	take	VBP
6745	2034	6	out	out	RP
6745	2034	7	the	the	DT
6745	2034	8	skewers	skewer	NNS
6745	2034	9	,	,	,
6745	2034	10	and	and	CC
6745	2034	11	they	-PRON-	PRP
6745	2034	12	will	will	MD
6745	2034	13	retain	retain	VB
6745	2034	14	their	-PRON-	PRP$
6745	2034	15	shape	shape	NN
6745	2034	16	.	.	.
6745	2035	1	Fish	fish	NN
6745	2035	2	au	au	NNP
6745	2035	3	Gratin	Gratin	NNP
6745	2035	4	.	.	.
6745	2036	1	Any	any	DT
6745	2036	2	kind	kind	NN
6745	2036	3	of	of	IN
6745	2036	4	light	light	JJ
6745	2036	5	fish	fish	NN
6745	2036	6	--	--	:
6745	2036	7	that	that	RB
6745	2036	8	is	is	RB
6745	2036	9	,	,	,
6745	2036	10	cod	cod	NN
6745	2036	11	,	,	,
6745	2036	12	cusk	cusk	NN
6745	2036	13	,	,	,
6745	2036	14	flounder	flounder	NN
6745	2036	15	,	,	,
6745	2036	16	etc	etc	FW
6745	2036	17	.	.	.
6745	2037	1	Skin	skin	VB
6745	2037	2	the	the	DT
6745	2037	3	fish	fish	NN
6745	2037	4	by	by	IN
6745	2037	5	starting	start	VBG
6745	2037	6	at	at	IN
6745	2037	7	the	the	DT
6745	2037	8	head	head	NN
6745	2037	9	and	and	CC
6745	2037	10	drawing	draw	VBG
6745	2037	11	down	down	RP
6745	2037	12	towards	towards	IN
6745	2037	13	the	the	DT
6745	2037	14	tail	tail	NN
6745	2037	15	;	;	:
6745	2037	16	then	then	RB
6745	2037	17	take	take	VB
6745	2037	18	out	out	RP
6745	2037	19	the	the	DT
6745	2037	20	bones	bone	NNS
6745	2037	21	.	.	.
6745	2038	1	Cut	cut	VB
6745	2038	2	the	the	DT
6745	2038	3	fish	fish	NN
6745	2038	4	into	into	IN
6745	2038	5	pieces	piece	NNS
6745	2038	6	about	about	IN
6745	2038	7	three	three	CD
6745	2038	8	inches	inch	NNS
6745	2038	9	square	square	JJ
6745	2038	10	,	,	,
6745	2038	11	and	and	CC
6745	2038	12	salt	salt	NN
6745	2038	13	and	and	CC
6745	2038	14	pepper	pepper	NN
6745	2038	15	well	well	RB
6745	2038	16	.	.	.
6745	2039	1	Butter	butter	VB
6745	2039	2	such	such	PDT
6745	2039	3	a	a	DT
6745	2039	4	dish	dish	NN
6745	2039	5	,	,	,
6745	2039	6	as	as	IN
6745	2039	7	you	-PRON-	PRP
6745	2039	8	would	would	MD
6745	2039	9	use	use	VB
6745	2039	10	for	for	IN
6745	2039	11	escolloped	escollope	VBN
6745	2039	12	oysters	oyster	NNS
6745	2039	13	.	.	.
6745	2040	1	Put	put	VB
6745	2040	2	in	in	RP
6745	2040	3	one	one	CD
6745	2040	4	layer	layer	NN
6745	2040	5	of	of	IN
6745	2040	6	fish	fish	NN
6745	2040	7	,	,	,
6745	2040	8	then	then	RB
6745	2040	9	moisten	moisten	VB
6745	2040	10	well	well	RB
6745	2040	11	with	with	IN
6745	2040	12	sauce	sauce	NN
6745	2040	13	;	;	:
6745	2040	14	add	add	VB
6745	2040	15	more	more	JJR
6745	2040	16	fish	fish	NN
6745	2040	17	and	and	CC
6745	2040	18	sauce	sauce	NN
6745	2040	19	,	,	,
6745	2040	20	and	and	CC
6745	2040	21	finally	finally	RB
6745	2040	22	cover	cover	VB
6745	2040	23	with	with	IN
6745	2040	24	fine	fine	JJ
6745	2040	25	bread	bread	NN
6745	2040	26	crumbs	crumb	NNS
6745	2040	27	.	.	.
6745	2041	1	Bake	bake	VB
6745	2041	2	half	half	PDT
6745	2041	3	an	an	DT
6745	2041	4	hour	hour	NN
6745	2041	5	.	.	.
6745	2042	1	The	the	DT
6745	2042	2	dish	dish	NN
6745	2042	3	should	should	MD
6745	2042	4	be	be	VB
6745	2042	5	rather	rather	RB
6745	2042	6	shallow	shallow	JJ
6745	2042	7	,	,	,
6745	2042	8	allowing	allow	VBG
6745	2042	9	only	only	RB
6745	2042	10	two	two	CD
6745	2042	11	layers	layer	NNS
6745	2042	12	of	of	IN
6745	2042	13	fish	fish	NN
6745	2042	14	.	.	.
6745	2043	1	Sauce	sauce	NN
6745	2043	2	for	for	IN
6745	2043	3	_	_	NNP
6745	2043	4	au	au	NNP
6745	2043	5	gratin	gratin	NN
6745	2043	6	_	_	NNP
6745	2043	7	:	:	:
6745	2043	8	One	one	CD
6745	2043	9	pint	pint	NN
6745	2043	10	of	of	IN
6745	2043	11	stock	stock	NN
6745	2043	12	,	,	,
6745	2043	13	three	three	CD
6745	2043	14	table	table	NN
6745	2043	15	-	-	HYPH
6745	2043	16	spoonfuls	spoonful	NNS
6745	2043	17	of	of	IN
6745	2043	18	butter	butter	NN
6745	2043	19	,	,	,
6745	2043	20	two	two	CD
6745	2043	21	of	of	IN
6745	2043	22	flour	flour	NN
6745	2043	23	,	,	,
6745	2043	24	juice	juice	NN
6745	2043	25	of	of	IN
6745	2043	26	half	half	PDT
6745	2043	27	a	a	DT
6745	2043	28	lemon	lemon	NN
6745	2043	29	,	,	,
6745	2043	30	half	half	PDT
6745	2043	31	a	a	DT
6745	2043	32	tablespoonful	tablespoonful	NN
6745	2043	33	of	of	IN
6745	2043	34	chopped	chop	VBN
6745	2043	35	parsley	parsley	NN
6745	2043	36	,	,	,
6745	2043	37	a	a	DT
6745	2043	38	slice	slice	NN
6745	2043	39	of	of	IN
6745	2043	40	onion	onion	NN
6745	2043	41	,	,	,
6745	2043	42	the	the	DT
6745	2043	43	size	size	NN
6745	2043	44	of	of	IN
6745	2043	45	half	half	PDT
6745	2043	46	a	a	DT
6745	2043	47	dollar	dollar	NN
6745	2043	48	,	,	,
6745	2043	49	and	and	CC
6745	2043	50	about	about	RB
6745	2043	51	as	as	RB
6745	2043	52	thick	thick	JJ
6745	2043	53	--	--	:
6745	2043	54	chopped	chop	VBN
6745	2043	55	very	very	RB
6745	2043	56	fine	fine	JJ
6745	2043	57	,	,	,
6745	2043	58	(	(	-LRB-
6745	2043	59	one	one	CD
6745	2043	60	table	table	NN
6745	2043	61	-	-	HYPH
6745	2043	62	spoonful	spoonful	JJ
6745	2043	63	of	of	IN
6745	2043	64	onion	onion	NN
6745	2043	65	juice	juice	NN
6745	2043	66	is	be	VBZ
6745	2043	67	better	well	JJR
6745	2043	68	)	)	-RRB-
6745	2043	69	;	;	:
6745	2043	70	one	one	CD
6745	2043	71	table	table	NN
6745	2043	72	-	-	HYPH
6745	2043	73	spoonful	spoonful	JJ
6745	2043	74	of	of	IN
6745	2043	75	vinegar	vinegar	NN
6745	2043	76	,	,	,
6745	2043	77	salt	salt	NN
6745	2043	78	,	,	,
6745	2043	79	pepper	pepper	NN
6745	2043	80	.	.	.
6745	2044	1	Heat	heat	VB
6745	2044	2	the	the	DT
6745	2044	3	butter	butter	NN
6745	2044	4	in	in	IN
6745	2044	5	a	a	DT
6745	2044	6	small	small	JJ
6745	2044	7	frying	frying	NN
6745	2044	8	-	-	HYPH
6745	2044	9	pan	pan	NN
6745	2044	10	,	,	,
6745	2044	11	and	and	CC
6745	2044	12	when	when	WRB
6745	2044	13	hot	hot	JJ
6745	2044	14	,	,	,
6745	2044	15	add	add	VB
6745	2044	16	the	the	DT
6745	2044	17	dry	dry	JJ
6745	2044	18	flour	flour	NN
6745	2044	19	.	.	.
6745	2045	1	Stir	stir	VB
6745	2045	2	constantly	constantly	RB
6745	2045	3	until	until	IN
6745	2045	4	a	a	DT
6745	2045	5	rich	rich	JJ
6745	2045	6	brown	brown	NN
6745	2045	7	;	;	:
6745	2045	8	then	then	RB
6745	2045	9	add	add	VB
6745	2045	10	,	,	,
6745	2045	11	gradually	gradually	RB
6745	2045	12	,	,	,
6745	2045	13	the	the	DT
6745	2045	14	cold	cold	JJ
6745	2045	15	stock	stock	NN
6745	2045	16	,	,	,
6745	2045	17	stirring	stir	VBG
6745	2045	18	all	all	PDT
6745	2045	19	the	the	DT
6745	2045	20	time	time	NN
6745	2045	21	.	.	.
6745	2046	1	As	as	RB
6745	2046	2	soon	soon	RB
6745	2046	3	as	as	IN
6745	2046	4	it	-PRON-	PRP
6745	2046	5	boils	boil	VBZ
6745	2046	6	,	,	,
6745	2046	7	season	season	NN
6745	2046	8	well	well	RB
6745	2046	9	with	with	IN
6745	2046	10	salt	salt	NN
6745	2046	11	and	and	CC
6745	2046	12	pepper	pepper	NN
6745	2046	13	,	,	,
6745	2046	14	and	and	CC
6745	2046	15	then	then	RB
6745	2046	16	add	add	VB
6745	2046	17	the	the	DT
6745	2046	18	other	other	JJ
6745	2046	19	seasoning	seasoning	NN
6745	2046	20	.	.	.
6745	2047	1	This	this	DT
6745	2047	2	quantity	quantity	NN
6745	2047	3	is	be	VBZ
6745	2047	4	enough	enough	JJ
6745	2047	5	for	for	IN
6745	2047	6	three	three	CD
6745	2047	7	pounds	pound	NNS
6745	2047	8	of	of	IN
6745	2047	9	fish	fish	NN
6745	2047	10	,	,	,
6745	2047	11	weighed	weigh	VBD
6745	2047	12	after	after	IN
6745	2047	13	being	be	VBG
6745	2047	14	skinned	skin	VBN
6745	2047	15	and	and	CC
6745	2047	16	boned	bone	VBN
6745	2047	17	,	,	,
6745	2047	18	and	and	CC
6745	2047	19	will	will	MD
6745	2047	20	serve	serve	VB
6745	2047	21	six	six	CD
6745	2047	22	persons	person	NNS
6745	2047	23	if	if	IN
6745	2047	24	it	-PRON-	PRP
6745	2047	25	is	be	VBZ
6745	2047	26	the	the	DT
6745	2047	27	only	only	JJ
6745	2047	28	solid	solid	JJ
6745	2047	29	dish	dish	NN
6745	2047	30	for	for	IN
6745	2047	31	dinner	dinner	NN
6745	2047	32	,	,	,
6745	2047	33	or	or	CC
6745	2047	34	ten	ten	CD
6745	2047	35	if	if	IN
6745	2047	36	served	serve	VBD
6745	2047	37	in	in	IN
6745	2047	38	a	a	DT
6745	2047	39	course	course	NN
6745	2047	40	.	.	.
6745	2048	1	Another	another	DT
6745	2048	2	way	way	NN
6745	2048	3	to	to	TO
6745	2048	4	serve	serve	VB
6745	2048	5	fish	fish	NN
6745	2048	6	_	_	NNP
6745	2048	7	au	au	NNP
6745	2048	8	gratin	gratin	NNP
6745	2048	9	_	_	NNP
6745	2048	10	,	,	,
6745	2048	11	is	be	VBZ
6745	2048	12	to	to	TO
6745	2048	13	skin	skin	VB
6745	2048	14	it	-PRON-	PRP
6745	2048	15	,	,	,
6745	2048	16	cut	cut	VBD
6745	2048	17	off	off	RP
6745	2048	18	the	the	DT
6745	2048	19	head	head	NN
6745	2048	20	,	,	,
6745	2048	21	and	and	CC
6745	2048	22	take	take	VB
6745	2048	23	out	out	RP
6745	2048	24	the	the	DT
6745	2048	25	back	back	NN
6745	2048	26	-	-	HYPH
6745	2048	27	bone	bone	NN
6745	2048	28	;	;	:
6745	2048	29	and	and	CC
6745	2048	30	there	there	EX
6745	2048	31	are	be	VBP
6745	2048	32	then	then	RB
6745	2048	33	two	two	CD
6745	2048	34	large	large	JJ
6745	2048	35	pieces	piece	NNS
6745	2048	36	of	of	IN
6745	2048	37	fish	fish	NN
6745	2048	38	.	.	.
6745	2049	1	Season	season	VB
6745	2049	2	the	the	DT
6745	2049	3	fish	fish	NN
6745	2049	4	,	,	,
6745	2049	5	and	and	CC
6745	2049	6	prepare	prepare	VB
6745	2049	7	the	the	DT
6745	2049	8	sauce	sauce	NN
6745	2049	9	as	as	IN
6745	2049	10	before	before	RB
6745	2049	11	.	.	.
6745	2050	1	Butter	butter	VB
6745	2050	2	a	a	DT
6745	2050	3	tin	tin	JJ
6745	2050	4	sheet	sheet	NN
6745	2050	5	that	that	WDT
6745	2050	6	will	will	MD
6745	2050	7	fit	fit	VB
6745	2050	8	loosely	loosely	RB
6745	2050	9	into	into	IN
6745	2050	10	a	a	DT
6745	2050	11	large	large	JJ
6745	2050	12	baking	baking	NN
6745	2050	13	-	-	HYPH
6745	2050	14	pan	pan	NN
6745	2050	15	.	.	.
6745	2051	1	Lay	lay	VB
6745	2051	2	the	the	DT
6745	2051	3	fish	fish	NN
6745	2051	4	on	on	IN
6745	2051	5	this	this	DT
6745	2051	6	,	,	,
6745	2051	7	and	and	CC
6745	2051	8	moisten	moisten	VB
6745	2051	9	well	well	RB
6745	2051	10	with	with	IN
6745	2051	11	the	the	DT
6745	2051	12	sauce	sauce	NN
6745	2051	13	.	.	.
6745	2052	1	Cover	cover	VB
6745	2052	2	thickly	thickly	RB
6745	2052	3	with	with	IN
6745	2052	4	bread	bread	NN
6745	2052	5	crumbs	crumb	NNS
6745	2052	6	,	,	,
6745	2052	7	and	and	CC
6745	2052	8	cook	cook	VB
6745	2052	9	twenty	twenty	CD
6745	2052	10	-	-	HYPH
6745	2052	11	five	five	CD
6745	2052	12	minutes	minute	NNS
6745	2052	13	in	in	IN
6745	2052	14	a	a	DT
6745	2052	15	rather	rather	RB
6745	2052	16	quick	quick	JJ
6745	2052	17	oven	oven	NN
6745	2052	18	.	.	.
6745	2053	1	Then	then	RB
6745	2053	2	slip	slip	VB
6745	2053	3	on	on	IN
6745	2053	4	a	a	DT
6745	2053	5	hot	hot	JJ
6745	2053	6	dish	dish	NN
6745	2053	7	,	,	,
6745	2053	8	and	and	CC
6745	2053	9	serve	serve	VB
6745	2053	10	with	with	IN
6745	2053	11	tomato	tomato	NNP
6745	2053	12	,	,	,
6745	2053	13	Tartare	Tartare	NNP
6745	2053	14	or	or	CC
6745	2053	15	Hollandaise	Hollandaise	NNP
6745	2053	16	sauce	sauce	NN
6745	2053	17	poured	pour	VBD
6745	2053	18	around	around	RP
6745	2053	19	the	the	DT
6745	2053	20	fish	fish	NN
6745	2053	21	.	.	.
6745	2054	1	Eels	eel	NNS
6745	2054	2	à	à	NNP
6745	2054	3	la	la	NNP
6745	2054	4	Tartare	Tartare	NNP
6745	2054	5	.	.	.
6745	2055	1	Cut	cut	VB
6745	2055	2	the	the	DT
6745	2055	3	eels	eel	NNS
6745	2055	4	into	into	IN
6745	2055	5	pieces	piece	NNS
6745	2055	6	about	about	IN
6745	2055	7	four	four	CD
6745	2055	8	inches	inch	NNS
6745	2055	9	long	long	JJ
6745	2055	10	.	.	.
6745	2056	1	Cover	cover	VB
6745	2056	2	them	-PRON-	PRP
6745	2056	3	with	with	IN
6745	2056	4	boiling	boil	VBG
6745	2056	5	water	water	NN
6745	2056	6	,	,	,
6745	2056	7	in	in	IN
6745	2056	8	which	which	WDT
6745	2056	9	let	let	VBD
6745	2056	10	them	-PRON-	PRP
6745	2056	11	stand	stand	VB
6745	2056	12	five	five	CD
6745	2056	13	minutes	minute	NNS
6745	2056	14	,	,	,
6745	2056	15	and	and	CC
6745	2056	16	then	then	RB
6745	2056	17	drain	drain	VB
6745	2056	18	them	-PRON-	PRP
6745	2056	19	.	.	.
6745	2057	1	Now	now	RB
6745	2057	2	dip	dip	NN
6745	2057	3	in	in	IN
6745	2057	4	beaten	beat	VBN
6745	2057	5	egg	egg	NN
6745	2057	6	,	,	,
6745	2057	7	which	which	WDT
6745	2057	8	has	have	VBZ
6745	2057	9	been	be	VBN
6745	2057	10	well	well	RB
6745	2057	11	salted	salt	VBN
6745	2057	12	and	and	CC
6745	2057	13	peppered	peppered	JJ
6745	2057	14	,	,	,
6745	2057	15	then	then	RB
6745	2057	16	in	in	IN
6745	2057	17	bread	bread	NN
6745	2057	18	or	or	CC
6745	2057	19	cracker	cracker	NN
6745	2057	20	crumbs	crumb	NNS
6745	2057	21	.	.	.
6745	2058	1	Fry	fry	CD
6745	2058	2	in	in	IN
6745	2058	3	boiling	boil	VBG
6745	2058	4	fat	fat	NN
6745	2058	5	for	for	IN
6745	2058	6	five	five	CD
6745	2058	7	minutes	minute	NNS
6745	2058	8	.	.	.
6745	2059	1	Have	have	VBP
6745	2059	2	Tartare	Tartare	NNP
6745	2059	3	sauce	sauce	NN
6745	2059	4	spread	spread	VBN
6745	2059	5	in	in	IN
6745	2059	6	the	the	DT
6745	2059	7	centre	centre	NN
6745	2059	8	of	of	IN
6745	2059	9	a	a	DT
6745	2059	10	cold	cold	JJ
6745	2059	11	dish	dish	NN
6745	2059	12	.	.	.
6745	2060	1	Place	place	VB
6745	2060	2	the	the	DT
6745	2060	3	fried	fry	VBN
6745	2060	4	eels	eel	NNS
6745	2060	5	in	in	IN
6745	2060	6	a	a	DT
6745	2060	7	circle	circle	NN
6745	2060	8	on	on	IN
6745	2060	9	this	this	DT
6745	2060	10	,	,	,
6745	2060	11	garnish	garnish	VBP
6745	2060	12	with	with	IN
6745	2060	13	parsley	parsley	NN
6745	2060	14	,	,	,
6745	2060	15	and	and	CC
6745	2060	16	serve	serve	VB
6745	2060	17	.	.	.
6745	2061	1	Stewed	Stewed	NNP
6745	2061	2	Eels	Eels	NNP
6745	2061	3	.	.	.
6745	2062	1	Cut	cut	NN
6745	2062	2	two	two	CD
6745	2062	3	eels	eel	NNS
6745	2062	4	in	in	IN
6745	2062	5	pieces	piece	NNS
6745	2062	6	about	about	IN
6745	2062	7	four	four	CD
6745	2062	8	inches	inch	NNS
6745	2062	9	long	long	JJ
6745	2062	10	.	.	.
6745	2063	1	Put	put	VB
6745	2063	2	three	three	CD
6745	2063	3	large	large	JJ
6745	2063	4	table-	table-	NN
6745	2063	5	spoonfuls	spoonful	NNS
6745	2063	6	of	of	IN
6745	2063	7	butter	butter	NN
6745	2063	8	into	into	IN
6745	2063	9	the	the	DT
6745	2063	10	stew	stew	NN
6745	2063	11	-	-	HYPH
6745	2063	12	pan	pan	NN
6745	2063	13	with	with	IN
6745	2063	14	half	half	PDT
6745	2063	15	a	a	DT
6745	2063	16	small	small	JJ
6745	2063	17	onion	onion	NN
6745	2063	18	.	.	.
6745	2064	1	As	as	RB
6745	2064	2	soon	soon	RB
6745	2064	3	as	as	IN
6745	2064	4	the	the	DT
6745	2064	5	onion	onion	NN
6745	2064	6	begins	begin	VBZ
6745	2064	7	to	to	TO
6745	2064	8	turn	turn	VB
6745	2064	9	yellow	yellow	JJ
6745	2064	10	stir	stir	NN
6745	2064	11	in	in	IN
6745	2064	12	two	two	CD
6745	2064	13	table	table	NN
6745	2064	14	-	-	HYPH
6745	2064	15	spoonfuls	spoonful	NNS
6745	2064	16	of	of	IN
6745	2064	17	flour	flour	NN
6745	2064	18	,	,	,
6745	2064	19	and	and	CC
6745	2064	20	stir	stir	VB
6745	2064	21	until	until	IN
6745	2064	22	brown	brown	NNP
6745	2064	23	.	.	.
6745	2065	1	Add	add	VB
6745	2065	2	one	one	CD
6745	2065	3	pint	pint	NN
6745	2065	4	of	of	IN
6745	2065	5	stock	stock	NN
6745	2065	6	,	,	,
6745	2065	7	if	if	IN
6745	2065	8	you	-PRON-	PRP
6745	2065	9	have	have	VBP
6745	2065	10	it	-PRON-	PRP
6745	2065	11	;	;	:
6745	2065	12	if	if	IN
6745	2065	13	not	not	RB
6745	2065	14	,	,	,
6745	2065	15	use	use	VB
6745	2065	16	water	water	NN
6745	2065	17	.	.	.
6745	2066	1	Season	season	NN
6745	2066	2	well	well	RB
6745	2066	3	with	with	IN
6745	2066	4	pepper	pepper	NN
6745	2066	5	and	and	CC
6745	2066	6	salt	salt	NN
6745	2066	7	;	;	:
6745	2066	8	then	then	RB
6745	2066	9	put	put	VBD
6745	2066	10	in	in	RP
6745	2066	11	the	the	DT
6745	2066	12	eels	eel	NNS
6745	2066	13	and	and	CC
6745	2066	14	two	two	CD
6745	2066	15	bay	bay	NN
6745	2066	16	leaves	leave	NNS
6745	2066	17	.	.	.
6745	2067	1	Cover	cover	NN
6745	2067	2	,	,	,
6745	2067	3	and	and	CC
6745	2067	4	simmer	simmer	VB
6745	2067	5	gently	gently	RB
6745	2067	6	three	three	CD
6745	2067	7	-	-	HYPH
6745	2067	8	quarters	quarter	NNS
6745	2067	9	of	of	IN
6745	2067	10	an	an	DT
6745	2067	11	hour	hour	NN
6745	2067	12	.	.	.
6745	2068	1	Heap	heap	VB
6745	2068	2	the	the	DT
6745	2068	3	eels	eel	NNS
6745	2068	4	in	in	IN
6745	2068	5	the	the	DT
6745	2068	6	centre	centre	NN
6745	2068	7	of	of	IN
6745	2068	8	a	a	DT
6745	2068	9	hot	hot	JJ
6745	2068	10	dish	dish	NN
6745	2068	11	,	,	,
6745	2068	12	strain	strain	VB
6745	2068	13	the	the	DT
6745	2068	14	sauce	sauce	NN
6745	2068	15	over	over	IN
6745	2068	16	them	-PRON-	PRP
6745	2068	17	and	and	CC
6745	2068	18	garnish	garnish	VBP
6745	2068	19	with	with	IN
6745	2068	20	toasted	toasted	JJ
6745	2068	21	bread	bread	NN
6745	2068	22	and	and	CC
6745	2068	23	parsley	parsley	NN
6745	2068	24	.	.	.
6745	2069	1	If	if	IN
6745	2069	2	you	-PRON-	PRP
6745	2069	3	wish	wish	VBP
6745	2069	4	,	,	,
6745	2069	5	add	add	VB
6745	2069	6	a	a	DT
6745	2069	7	table	table	NN
6745	2069	8	-	-	HYPH
6745	2069	9	spoonful	spoonful	JJ
6745	2069	10	of	of	IN
6745	2069	11	vinegar	vinegar	NN
6745	2069	12	or	or	CC
6745	2069	13	lemon	lemon	NN
6745	2069	14	juice	juice	NN
6745	2069	15	to	to	IN
6745	2069	16	the	the	DT
6745	2069	17	stew	stew	NN
6745	2069	18	.	.	.
6745	2070	1	OYSTERS	OYSTERS	NNP
6745	2070	2	.	.	.
6745	2071	1	On	on	IN
6745	2071	2	the	the	DT
6745	2071	3	Half	Half	NNP
6745	2071	4	Shell	Shell	NNP
6745	2071	5	.	.	.
6745	2072	1	Not	not	RB
6745	2072	2	until	until	IN
6745	2072	3	just	just	RB
6745	2072	4	before	before	IN
6745	2072	5	serving	serve	VBG
6745	2072	6	should	should	MD
6745	2072	7	they	-PRON-	PRP
6745	2072	8	be	be	VB
6745	2072	9	opened	open	VBN
6745	2072	10	.	.	.
6745	2073	1	Marketmen	marketman	NNS
6745	2073	2	often	often	RB
6745	2073	3	furnish	furnish	VBP
6745	2073	4	some	some	DT
6745	2073	5	one	one	NN
6745	2073	6	to	to	TO
6745	2073	7	do	do	VB
6745	2073	8	this	this	DT
6745	2073	9	.	.	.
6745	2074	1	Six	six	CD
6745	2074	2	large	large	JJ
6745	2074	3	oysters	oyster	NNS
6745	2074	4	are	be	VBP
6745	2074	5	usually	usually	RB
6745	2074	6	allowed	allow	VBN
6745	2074	7	each	each	DT
6745	2074	8	person	person	NN
6745	2074	9	.	.	.
6745	2075	1	Left	leave	VBN
6745	2075	2	in	in	IN
6745	2075	3	half	half	PDT
6745	2075	4	the	the	DT
6745	2075	5	shell	shell	NN
6745	2075	6	,	,	,
6745	2075	7	they	-PRON-	PRP
6745	2075	8	are	be	VBP
6745	2075	9	placed	place	VBN
6745	2075	10	on	on	IN
6745	2075	11	a	a	DT
6745	2075	12	dinner	dinner	NN
6745	2075	13	plate	plate	NN
6745	2075	14	,	,	,
6745	2075	15	with	with	IN
6745	2075	16	a	a	DT
6745	2075	17	thin	thin	JJ
6745	2075	18	slice	slice	NN
6745	2075	19	of	of	IN
6745	2075	20	lemon	lemon	NN
6745	2075	21	in	in	IN
6745	2075	22	the	the	DT
6745	2075	23	centre	centre	NN
6745	2075	24	of	of	IN
6745	2075	25	the	the	DT
6745	2075	26	dish	dish	NN
6745	2075	27	.	.	.
6745	2076	1	On	on	IN
6745	2076	2	a	a	DT
6745	2076	3	Block	Block	NNP
6745	2076	4	of	of	IN
6745	2076	5	Ice	Ice	NNP
6745	2076	6	.	.	.
6745	2077	1	Having	have	VBG
6745	2077	2	a	a	DT
6745	2077	3	perfectly	perfectly	RB
6745	2077	4	clear	clear	JJ
6745	2077	5	and	and	CC
6745	2077	6	solid	solid	JJ
6745	2077	7	block	block	NN
6745	2077	8	of	of	IN
6745	2077	9	ice	ice	NN
6745	2077	10	,	,	,
6745	2077	11	weighing	weigh	VBG
6745	2077	12	ten	ten	CD
6745	2077	13	or	or	CC
6745	2077	14	fifteen	fifteen	CD
6745	2077	15	pounds	pound	NNS
6745	2077	16	,	,	,
6745	2077	17	a	a	DT
6745	2077	18	cavity	cavity	NN
6745	2077	19	is	be	VBZ
6745	2077	20	to	to	TO
6745	2077	21	be	be	VB
6745	2077	22	made	make	VBN
6745	2077	23	in	in	IN
6745	2077	24	the	the	DT
6745	2077	25	top	top	NN
6745	2077	26	of	of	IN
6745	2077	27	it	-PRON-	PRP
6745	2077	28	in	in	IN
6745	2077	29	either	either	DT
6745	2077	30	of	of	IN
6745	2077	31	two	two	CD
6745	2077	32	ways	way	NNS
6745	2077	33	.	.	.
6745	2078	1	The	the	DT
6745	2078	2	first	first	JJ
6745	2078	3	is	be	VBZ
6745	2078	4	to	to	TO
6745	2078	5	carefully	carefully	RB
6745	2078	6	chip	chip	VB
6745	2078	7	with	with	IN
6745	2078	8	an	an	DT
6745	2078	9	ice	ice	NN
6745	2078	10	pick	pick	NN
6745	2078	11	;	;	:
6745	2078	12	the	the	DT
6745	2078	13	other	other	JJ
6745	2078	14	,	,	,
6745	2078	15	to	to	TO
6745	2078	16	melt	melt	VB
6745	2078	17	with	with	IN
6745	2078	18	heated	heated	JJ
6745	2078	19	bricks	brick	NNS
6745	2078	20	.	.	.
6745	2079	1	If	if	IN
6745	2079	2	the	the	DT
6745	2079	3	latter	latter	JJ
6745	2079	4	be	be	VBP
6745	2079	5	chosen	choose	VBN
6745	2079	6	the	the	DT
6745	2079	7	ice	ice	NN
6745	2079	8	must	must	MD
6745	2079	9	be	be	VB
6745	2079	10	put	put	VBN
6745	2079	11	into	into	IN
6745	2079	12	a	a	DT
6745	2079	13	tub	tub	JJ
6745	2079	14	or	or	CC
6745	2079	15	large	large	JJ
6745	2079	16	pan	pan	NN
6745	2079	17	,	,	,
6745	2079	18	and	and	CC
6745	2079	19	one	one	CD
6745	2079	20	of	of	IN
6745	2079	21	the	the	DT
6745	2079	22	bricks	brick	NNS
6745	2079	23	held	hold	VBN
6745	2079	24	upon	upon	IN
6745	2079	25	the	the	DT
6745	2079	26	centre	centre	NN
6745	2079	27	of	of	IN
6745	2079	28	it	-PRON-	PRP
6745	2079	29	until	until	IN
6745	2079	30	there	there	EX
6745	2079	31	is	be	VBZ
6745	2079	32	a	a	DT
6745	2079	33	slight	slight	JJ
6745	2079	34	depression	depression	NN
6745	2079	35	,	,	,
6745	2079	36	yet	yet	CC
6745	2079	37	sufficient	sufficient	JJ
6745	2079	38	for	for	IN
6745	2079	39	the	the	DT
6745	2079	40	brick	brick	NN
6745	2079	41	to	to	TO
6745	2079	42	rest	rest	VB
6745	2079	43	in	in	RP
6745	2079	44	.	.	.
6745	2080	1	When	when	WRB
6745	2080	2	the	the	DT
6745	2080	3	first	first	JJ
6745	2080	4	brick	brick	NN
6745	2080	5	is	be	VBZ
6745	2080	6	cold	cold	JJ
6745	2080	7	remove	remove	VBP
6745	2080	8	it	-PRON-	PRP
6745	2080	9	,	,	,
6745	2080	10	tip	tip	VB
6745	2080	11	the	the	DT
6745	2080	12	block	block	NN
6745	2080	13	on	on	IN
6745	2080	14	one	one	CD
6745	2080	15	side	side	NN
6745	2080	16	,	,	,
6745	2080	17	to	to	TO
6745	2080	18	let	let	VB
6745	2080	19	off	off	RP
6745	2080	20	the	the	DT
6745	2080	21	water	water	NN
6745	2080	22	,	,	,
6745	2080	23	and	and	CC
6745	2080	24	then	then	RB
6745	2080	25	use	use	VB
6745	2080	26	another	another	DT
6745	2080	27	brick	brick	NN
6745	2080	28	.	.	.
6745	2081	1	Continue	continue	VB
6745	2081	2	the	the	DT
6745	2081	3	operation	operation	NN
6745	2081	4	till	till	IN
6745	2081	5	the	the	DT
6745	2081	6	cavity	cavity	NN
6745	2081	7	will	will	MD
6745	2081	8	hold	hold	VB
6745	2081	9	as	as	RB
6745	2081	10	many	many	JJ
6745	2081	11	oysters	oyster	NNS
6745	2081	12	as	as	IN
6745	2081	13	are	be	VBP
6745	2081	14	to	to	TO
6745	2081	15	be	be	VB
6745	2081	16	served	serve	VBN
6745	2081	17	.	.	.
6745	2082	1	These	these	DT
6745	2082	2	should	should	MD
6745	2082	3	be	be	VB
6745	2082	4	kept	keep	VBN
6745	2082	5	an	an	DT
6745	2082	6	hour	hour	NN
6745	2082	7	previous	previous	JJ
6745	2082	8	in	in	IN
6745	2082	9	a	a	DT
6745	2082	10	cool	cool	JJ
6745	2082	11	place	place	NN
6745	2082	12	;	;	:
6745	2082	13	should	should	MD
6745	2082	14	be	be	VB
6745	2082	15	drained	drain	VBN
6745	2082	16	in	in	IN
6745	2082	17	a	a	DT
6745	2082	18	colander	colander	NN
6745	2082	19	,	,	,
6745	2082	20	and	and	CC
6745	2082	21	seasoned	season	VBN
6745	2082	22	with	with	IN
6745	2082	23	salt	salt	NN
6745	2082	24	,	,	,
6745	2082	25	pepper	pepper	NN
6745	2082	26	and	and	CC
6745	2082	27	vinegar	vinegar	NN
6745	2082	28	.	.	.
6745	2083	1	After	after	IN
6745	2083	2	laying	lay	VBG
6745	2083	3	two	two	CD
6745	2083	4	folded	fold	VBN
6745	2083	5	napkins	napkin	NNS
6745	2083	6	on	on	IN
6745	2083	7	a	a	DT
6745	2083	8	large	large	JJ
6745	2083	9	platter	platter	NN
6745	2083	10	,	,	,
6745	2083	11	to	to	TO
6745	2083	12	prevent	prevent	VB
6745	2083	13	the	the	DT
6745	2083	14	block	block	NN
6745	2083	15	from	from	IN
6745	2083	16	slipping	slip	VBG
6745	2083	17	,	,	,
6745	2083	18	cover	cover	VB
6745	2083	19	the	the	DT
6745	2083	20	dish	dish	NN
6745	2083	21	with	with	IN
6745	2083	22	parsley	parsley	NN
6745	2083	23	,	,	,
6745	2083	24	so	so	IN
6745	2083	25	that	that	IN
6745	2083	26	only	only	RB
6745	2083	27	the	the	DT
6745	2083	28	ice	ice	NN
6745	2083	29	is	be	VBZ
6745	2083	30	visible	visible	JJ
6745	2083	31	.	.	.
6745	2084	1	Stick	stick	VB
6745	2084	2	a	a	DT
6745	2084	3	number	number	NN
6745	2084	4	of	of	IN
6745	2084	5	pinks	pink	NNS
6745	2084	6	,	,	,
6745	2084	7	or	or	CC
6745	2084	8	of	of	IN
6745	2084	9	any	any	DT
6745	2084	10	small	small	JJ
6745	2084	11	,	,	,
6745	2084	12	bright	bright	JJ
6745	2084	13	flowers	flower	NNS
6745	2084	14	that	that	WDT
6745	2084	15	do	do	VBP
6745	2084	16	not	not	RB
6745	2084	17	wilt	wilt	VB
6745	2084	18	rapidly	rapidly	RB
6745	2084	19	,	,	,
6745	2084	20	into	into	IN
6745	2084	21	the	the	DT
6745	2084	22	parsley	parsley	NN
6745	2084	23	.	.	.
6745	2085	1	Pour	pour	VB
6745	2085	2	oysters	oyster	NNS
6745	2085	3	into	into	IN
6745	2085	4	the	the	DT
6745	2085	5	space	space	NN
6745	2085	6	in	in	IN
6745	2085	7	the	the	DT
6745	2085	8	top	top	NN
6745	2085	9	of	of	IN
6745	2085	10	the	the	DT
6745	2085	11	ice	ice	NN
6745	2085	12	,	,	,
6745	2085	13	and	and	CC
6745	2085	14	garnish	garnish	VB
6745	2085	15	with	with	IN
6745	2085	16	thin	thin	JJ
6745	2085	17	slices	slice	NNS
6745	2085	18	of	of	IN
6745	2085	19	lemon	lemon	NN
6745	2085	20	.	.	.
6745	2086	1	This	this	DT
6745	2086	2	gives	give	VBZ
6745	2086	3	an	an	DT
6745	2086	4	elegant	elegant	JJ
6745	2086	5	dish	dish	NN
6745	2086	6	,	,	,
6745	2086	7	and	and	CC
6745	2086	8	does	do	VBZ
6745	2086	9	away	away	RB
6745	2086	10	with	with	IN
6745	2086	11	the	the	DT
6745	2086	12	unsightly	unsightly	RB
6745	2086	13	shells	shell	NNS
6745	2086	14	in	in	IN
6745	2086	15	which	which	WDT
6745	2086	16	raw	raw	JJ
6745	2086	17	oysters	oyster	NNS
6745	2086	18	are	be	VBP
6745	2086	19	usually	usually	RB
6745	2086	20	served	serve	VBN
6745	2086	21	.	.	.
6745	2087	1	It	-PRON-	PRP
6745	2087	2	is	be	VBZ
6745	2087	3	not	not	RB
6745	2087	4	expensive	expensive	JJ
6745	2087	5	,	,	,
6745	2087	6	for	for	IN
6745	2087	7	the	the	DT
6745	2087	8	common	common	JJ
6745	2087	9	oysters	oyster	NNS
6745	2087	10	do	do	VBP
6745	2087	11	as	as	RB
6745	2087	12	well	well	RB
6745	2087	13	as	as	IN
6745	2087	14	those	those	DT
6745	2087	15	of	of	IN
6745	2087	16	good	good	JJ
6745	2087	17	size	size	NN
6745	2087	18	.	.	.
6745	2088	1	Indeed	indeed	RB
6745	2088	2	,	,	,
6745	2088	3	as	as	RB
6745	2088	4	many	many	JJ
6745	2088	5	ladies	lady	NNS
6745	2088	6	dislike	dislike	VBP
6745	2088	7	the	the	DT
6745	2088	8	large	large	JJ
6745	2088	9	ones	one	NNS
6745	2088	10	,	,	,
6745	2088	11	here	here	RB
6745	2088	12	is	be	VBZ
6745	2088	13	an	an	DT
6745	2088	14	excellent	excellent	JJ
6745	2088	15	substitute	substitute	NN
6745	2088	16	for	for	IN
6745	2088	17	serving	serve	VBG
6745	2088	18	in	in	IN
6745	2088	19	the	the	DT
6745	2088	20	shell	shell	NN
6745	2088	21	,	,	,
6745	2088	22	particularly	particularly	RB
6745	2088	23	as	as	IN
6745	2088	24	the	the	DT
6745	2088	25	oysters	oyster	NNS
6745	2088	26	require	require	VBP
6745	2088	27	no	no	DT
6745	2088	28	seasoning	seasoning	NN
6745	2088	29	when	when	WRB
6745	2088	30	once	once	RB
6745	2088	31	on	on	IN
6745	2088	32	the	the	DT
6745	2088	33	table	table	NN
6745	2088	34	.	.	.
6745	2089	1	A	a	DT
6745	2089	2	quart	quart	NN
6745	2089	3	is	be	VBZ
6745	2089	4	enough	enough	JJ
6745	2089	5	for	for	IN
6745	2089	6	a	a	DT
6745	2089	7	party	party	NN
6745	2089	8	of	of	IN
6745	2089	9	ten	ten	CD
6745	2089	10	;	;	:
6745	2089	11	but	but	CC
6745	2089	12	a	a	DT
6745	2089	13	block	block	NN
6745	2089	14	of	of	IN
6745	2089	15	the	the	DT
6745	2089	16	size	size	NN
6745	2089	17	given	give	VBN
6745	2089	18	will	will	MD
6745	2089	19	hold	hold	VB
6745	2089	20	two	two	CD
6745	2089	21	quarts	quart	NNS
6745	2089	22	.	.	.
6745	2090	1	Roasted	Roasted	NNP
6745	2090	2	Oysters	Oysters	NNP
6745	2090	3	on	on	IN
6745	2090	4	Toast	Toast	NNP
6745	2090	5	.	.	.
6745	2091	1	Eighteen	eighteen	CD
6745	2091	2	large	large	JJ
6745	2091	3	oysters	oyster	NNS
6745	2091	4	,	,	,
6745	2091	5	or	or	CC
6745	2091	6	thirty	thirty	CD
6745	2091	7	small	small	JJ
6745	2091	8	ones	one	NNS
6745	2091	9	,	,	,
6745	2091	10	one	one	CD
6745	2091	11	teaspoonful	teaspoonful	NN
6745	2091	12	of	of	IN
6745	2091	13	flour	flour	NN
6745	2091	14	,	,	,
6745	2091	15	one	one	CD
6745	2091	16	table	table	NN
6745	2091	17	-	-	HYPH
6745	2091	18	spoonful	spoonful	JJ
6745	2091	19	of	of	IN
6745	2091	20	butter	butter	NN
6745	2091	21	,	,	,
6745	2091	22	salt	salt	NN
6745	2091	23	,	,	,
6745	2091	24	pepper	pepper	NN
6745	2091	25	,	,	,
6745	2091	26	three	three	CD
6745	2091	27	slices	slice	NNS
6745	2091	28	of	of	IN
6745	2091	29	toast	toast	NN
6745	2091	30	.	.	.
6745	2092	1	Have	have	VBP
6745	2092	2	the	the	DT
6745	2092	3	toast	toast	NN
6745	2092	4	buttered	butter	VBN
6745	2092	5	and	and	CC
6745	2092	6	on	on	IN
6745	2092	7	a	a	DT
6745	2092	8	hot	hot	JJ
6745	2092	9	dish	dish	NN
6745	2092	10	.	.	.
6745	2093	1	Put	put	VB
6745	2093	2	the	the	DT
6745	2093	3	butter	butter	NN
6745	2093	4	in	in	IN
6745	2093	5	a	a	DT
6745	2093	6	small	small	JJ
6745	2093	7	sauce	sauce	NN
6745	2093	8	-	-	HYPH
6745	2093	9	pan	pan	NN
6745	2093	10	,	,	,
6745	2093	11	and	and	CC
6745	2093	12	when	when	WRB
6745	2093	13	hot	hot	JJ
6745	2093	14	,	,	,
6745	2093	15	add	add	VB
6745	2093	16	the	the	DT
6745	2093	17	dry	dry	JJ
6745	2093	18	flour	flour	NN
6745	2093	19	.	.	.
6745	2094	1	Stir	stir	VB
6745	2094	2	until	until	IN
6745	2094	3	smooth	smooth	JJ
6745	2094	4	,	,	,
6745	2094	5	but	but	CC
6745	2094	6	not	not	RB
6745	2094	7	brown	brown	JJ
6745	2094	8	;	;	:
6745	2094	9	then	then	RB
6745	2094	10	add	add	VB
6745	2094	11	the	the	DT
6745	2094	12	cream	cream	NN
6745	2094	13	,	,	,
6745	2094	14	and	and	CC
6745	2094	15	let	let	VB
6745	2094	16	it	-PRON-	PRP
6745	2094	17	boil	boil	VB
6745	2094	18	up	up	RP
6745	2094	19	once	once	RB
6745	2094	20	.	.	.
6745	2095	1	Put	put	VB
6745	2095	2	the	the	DT
6745	2095	3	oysters	oyster	NNS
6745	2095	4	(	(	-LRB-
6745	2095	5	in	in	IN
6745	2095	6	their	-PRON-	PRP$
6745	2095	7	own	own	JJ
6745	2095	8	liquor	liquor	NN
6745	2095	9	)	)	-RRB-
6745	2095	10	into	into	IN
6745	2095	11	a	a	DT
6745	2095	12	hot	hot	JJ
6745	2095	13	oven	oven	NN
6745	2095	14	,	,	,
6745	2095	15	for	for	IN
6745	2095	16	three	three	CD
6745	2095	17	minutes	minute	NNS
6745	2095	18	;	;	:
6745	2095	19	then	then	RB
6745	2095	20	add	add	VB
6745	2095	21	them	-PRON-	PRP
6745	2095	22	to	to	IN
6745	2095	23	the	the	DT
6745	2095	24	cream	cream	NN
6745	2095	25	.	.	.
6745	2096	1	Season	season	NN
6745	2096	2	,	,	,
6745	2096	3	and	and	CC
6745	2096	4	pour	pour	VB
6745	2096	5	over	over	IN
6745	2096	6	the	the	DT
6745	2096	7	toast	toast	NN
6745	2096	8	.	.	.
6745	2097	1	Garnish	garnish	VB
6745	2097	2	the	the	DT
6745	2097	3	dish	dish	NN
6745	2097	4	with	with	IN
6745	2097	5	thin	thin	JJ
6745	2097	6	slices	slice	NNS
6745	2097	7	of	of	IN
6745	2097	8	lemon	lemon	NN
6745	2097	9	,	,	,
6745	2097	10	and	and	CC
6745	2097	11	serve	serve	VB
6745	2097	12	very	very	RB
6745	2097	13	hot	hot	JJ
6745	2097	14	.	.	.
6745	2098	1	It	-PRON-	PRP
6745	2098	2	is	be	VBZ
6745	2098	3	nice	nice	JJ
6745	2098	4	for	for	IN
6745	2098	5	lunch	lunch	NN
6745	2098	6	or	or	CC
6745	2098	7	tea	tea	NN
6745	2098	8	.	.	.
6745	2099	1	Oysters	oyster	NNS
6745	2099	2	Panned	pan	VBN
6745	2099	3	in	in	IN
6745	2099	4	their	-PRON-	PRP$
6745	2099	5	Own	own	JJ
6745	2099	6	Liquor	Liquor	NNP
6745	2099	7	.	.	.
6745	2100	1	Eighteen	eighteen	CD
6745	2100	2	large	large	JJ
6745	2100	3	,	,	,
6745	2100	4	or	or	CC
6745	2100	5	thirty	thirty	CD
6745	2100	6	small	small	JJ
6745	2100	7	,	,	,
6745	2100	8	oysters	oyster	NNS
6745	2100	9	,	,	,
6745	2100	10	one	one	CD
6745	2100	11	table	table	NN
6745	2100	12	-	-	HYPH
6745	2100	13	spoonful	spoonful	JJ
6745	2100	14	of	of	IN
6745	2100	15	butter	butter	NN
6745	2100	16	,	,	,
6745	2100	17	one	one	CD
6745	2100	18	of	of	IN
6745	2100	19	cracker	cracker	NN
6745	2100	20	crumbs	crumb	VBZ
6745	2100	21	,	,	,
6745	2100	22	salt	salt	NN
6745	2100	23	and	and	CC
6745	2100	24	pepper	pepper	NN
6745	2100	25	to	to	TO
6745	2100	26	taste	taste	NN
6745	2100	27	,	,	,
6745	2100	28	one	one	CD
6745	2100	29	teaspoonful	teaspoonful	NN
6745	2100	30	of	of	IN
6745	2100	31	lemon	lemon	NN
6745	2100	32	juice	juice	NN
6745	2100	33	,	,	,
6745	2100	34	a	a	DT
6745	2100	35	speck	speck	NN
6745	2100	36	of	of	IN
6745	2100	37	cayenne	cayenne	NN
6745	2100	38	.	.	.
6745	2101	1	Put	put	VB
6745	2101	2	the	the	DT
6745	2101	3	oysters	oyster	NNS
6745	2101	4	on	on	IN
6745	2101	5	in	in	IN
6745	2101	6	their	-PRON-	PRP$
6745	2101	7	own	own	JJ
6745	2101	8	liquor	liquor	NN
6745	2101	9	,	,	,
6745	2101	10	and	and	CC
6745	2101	11	when	when	WRB
6745	2101	12	they	-PRON-	PRP
6745	2101	13	boil	boil	VBP
6745	2101	14	up	up	RP
6745	2101	15	,	,	,
6745	2101	16	add	add	VB
6745	2101	17	seasoning	seasoning	NN
6745	2101	18	,	,	,
6745	2101	19	butter	butter	NN
6745	2101	20	and	and	CC
6745	2101	21	crumbs	crumb	NNS
6745	2101	22	.	.	.
6745	2102	1	Cook	cook	VB
6745	2102	2	one	one	CD
6745	2102	3	minute	minute	NN
6745	2102	4	,	,	,
6745	2102	5	and	and	CC
6745	2102	6	serve	serve	VB
6745	2102	7	on	on	IN
6745	2102	8	toast	toast	NN
6745	2102	9	.	.	.
6745	2103	1	Oysters	oyster	NNS
6745	2103	2	Panned	pan	VBN
6745	2103	3	in	in	IN
6745	2103	4	the	the	DT
6745	2103	5	Shell	Shell	NNP
6745	2103	6	.	.	.
6745	2104	1	Wash	wash	VB
6745	2104	2	the	the	DT
6745	2104	3	shells	shell	NNS
6745	2104	4	and	and	CC
6745	2104	5	wipe	wipe	NN
6745	2104	6	dry	dry	JJ
6745	2104	7	.	.	.
6745	2105	1	Place	place	VB
6745	2105	2	them	-PRON-	PRP
6745	2105	3	in	in	IN
6745	2105	4	a	a	DT
6745	2105	5	pan	pan	NN
6745	2105	6	with	with	IN
6745	2105	7	the	the	DT
6745	2105	8	round	round	NN
6745	2105	9	shell	shell	NN
6745	2105	10	down	down	RP
6745	2105	11	.	.	.
6745	2106	1	Set	Set	VBN
6745	2106	2	in	in	IN
6745	2106	3	a	a	DT
6745	2106	4	hot	hot	JJ
6745	2106	5	oven	oven	NN
6745	2106	6	for	for	IN
6745	2106	7	three	three	CD
6745	2106	8	minutes	minute	NNS
6745	2106	9	;	;	:
6745	2106	10	then	then	RB
6745	2106	11	take	take	VB
6745	2106	12	out	out	RP
6745	2106	13	,	,	,
6745	2106	14	and	and	CC
6745	2106	15	remove	remove	VB
6745	2106	16	the	the	DT
6745	2106	17	upper	upper	JJ
6745	2106	18	shell	shell	NN
6745	2106	19	.	.	.
6745	2107	1	Put	put	VB
6745	2107	2	two	two	CD
6745	2107	3	or	or	CC
6745	2107	4	three	three	CD
6745	2107	5	oysters	oyster	NNS
6745	2107	6	into	into	IN
6745	2107	7	one	one	CD
6745	2107	8	of	of	IN
6745	2107	9	the	the	DT
6745	2107	10	round	round	JJ
6745	2107	11	shells	shell	NNS
6745	2107	12	,	,	,
6745	2107	13	season	season	NN
6745	2107	14	with	with	IN
6745	2107	15	pepper	pepper	NN
6745	2107	16	and	and	CC
6745	2107	17	salt	salt	NN
6745	2107	18	,	,	,
6745	2107	19	add	add	VB
6745	2107	20	butter	butter	NN
6745	2107	21	,	,	,
6745	2107	22	the	the	DT
6745	2107	23	size	size	NN
6745	2107	24	of	of	IN
6745	2107	25	two	two	CD
6745	2107	26	peas	pea	NNS
6745	2107	27	,	,	,
6745	2107	28	and	and	CC
6745	2107	29	cover	cover	VB
6745	2107	30	with	with	IN
6745	2107	31	cracker	cracker	NN
6745	2107	32	or	or	CC
6745	2107	33	bread	bread	NN
6745	2107	34	crumbs	crumb	NNS
6745	2107	35	.	.	.
6745	2108	1	Return	return	VB
6745	2108	2	to	to	IN
6745	2108	3	the	the	DT
6745	2108	4	oven	oven	JJ
6745	2108	5	and	and	CC
6745	2108	6	brown	brown	NNP
6745	2108	7	.	.	.
6745	2109	1	Oyster	Oyster	NNP
6745	2109	2	Sauté	Sauté	NNP
6745	2109	3	.	.	.
6745	2110	1	Two	two	CD
6745	2110	2	dozen	dozen	NN
6745	2110	3	large	large	JJ
6745	2110	4	,	,	,
6745	2110	5	or	or	CC
6745	2110	6	three	three	CD
6745	2110	7	dozen	dozen	NN
6745	2110	8	small	small	JJ
6745	2110	9	,	,	,
6745	2110	10	oysters	oyster	NNS
6745	2110	11	,	,	,
6745	2110	12	two	two	CD
6745	2110	13	table	table	NN
6745	2110	14	-	-	HYPH
6745	2110	15	spoonfuls	spoonful	NNS
6745	2110	16	of	of	IN
6745	2110	17	butter	butter	NN
6745	2110	18	,	,	,
6745	2110	19	four	four	CD
6745	2110	20	of	of	IN
6745	2110	21	fine	fine	JJ
6745	2110	22	cracker	cracker	NN
6745	2110	23	crumbs	crumb	VBZ
6745	2110	24	,	,	,
6745	2110	25	salt	salt	NN
6745	2110	26	,	,	,
6745	2110	27	pepper	pepper	NN
6745	2110	28	.	.	.
6745	2111	1	Let	let	VB
6745	2111	2	the	the	DT
6745	2111	3	oysters	oyster	NNS
6745	2111	4	drain	drain	VB
6745	2111	5	in	in	IN
6745	2111	6	the	the	DT
6745	2111	7	colander	colander	NN
6745	2111	8	.	.	.
6745	2112	1	Then	then	RB
6745	2112	2	season	season	NN
6745	2112	3	with	with	IN
6745	2112	4	salt	salt	NN
6745	2112	5	and	and	CC
6745	2112	6	pepper	pepper	NN
6745	2112	7	and	and	CC
6745	2112	8	roll	roll	NN
6745	2112	9	in	in	RP
6745	2112	10	the	the	DT
6745	2112	11	crumbs	crumb	NNS
6745	2112	12	.	.	.
6745	2113	1	Have	have	VBP
6745	2113	2	the	the	DT
6745	2113	3	butter	butter	NN
6745	2113	4	very	very	RB
6745	2113	5	hot	hot	JJ
6745	2113	6	in	in	IN
6745	2113	7	a	a	DT
6745	2113	8	frying	frying	JJ
6745	2113	9	-	-	HYPH
6745	2113	10	pan	pan	NN
6745	2113	11	,	,	,
6745	2113	12	and	and	CC
6745	2113	13	put	put	VBD
6745	2113	14	in	in	RP
6745	2113	15	enough	enough	JJ
6745	2113	16	of	of	IN
6745	2113	17	the	the	DT
6745	2113	18	oysters	oyster	NNS
6745	2113	19	to	to	TO
6745	2113	20	cover	cover	VB
6745	2113	21	the	the	DT
6745	2113	22	bottom	bottom	NN
6745	2113	23	of	of	IN
6745	2113	24	the	the	DT
6745	2113	25	pan	pan	NN
6745	2113	26	.	.	.
6745	2114	1	Fry	fry	PRP
6745	2114	2	crisp	crisp	JJ
6745	2114	3	and	and	CC
6745	2114	4	brown	brown	JJ
6745	2114	5	,	,	,
6745	2114	6	being	be	VBG
6745	2114	7	careful	careful	JJ
6745	2114	8	not	not	RB
6745	2114	9	to	to	TO
6745	2114	10	burn	burn	VB
6745	2114	11	.	.	.
6745	2115	1	Serve	serve	VB
6745	2115	2	on	on	IN
6745	2115	3	hot	hot	JJ
6745	2115	4	,	,	,
6745	2115	5	crisp	crisp	JJ
6745	2115	6	toast	toast	NN
6745	2115	7	.	.	.
6745	2116	1	Oysters	oyster	NNS
6745	2116	2	Roasted	roast	VBN
6745	2116	3	in	in	IN
6745	2116	4	the	the	DT
6745	2116	5	Shell	Shell	NNP
6745	2116	6	.	.	.
6745	2117	1	Wash	wash	VB
6745	2117	2	the	the	DT
6745	2117	3	shells	shell	NNS
6745	2117	4	clean	clean	JJ
6745	2117	5	,	,	,
6745	2117	6	and	and	CC
6745	2117	7	wipe	wipe	NN
6745	2117	8	dry	dry	JJ
6745	2117	9	.	.	.
6745	2118	1	Place	place	NN
6745	2118	2	in	in	IN
6745	2118	3	a	a	DT
6745	2118	4	baking	baking	NN
6745	2118	5	pan	pan	NN
6745	2118	6	,	,	,
6745	2118	7	and	and	CC
6745	2118	8	put	put	VBD
6745	2118	9	in	in	RP
6745	2118	10	a	a	DT
6745	2118	11	hot	hot	JJ
6745	2118	12	oven	oven	NN
6745	2118	13	for	for	IN
6745	2118	14	about	about	RB
6745	2118	15	twenty	twenty	CD
6745	2118	16	minutes	minute	NNS
6745	2118	17	.	.	.
6745	2119	1	Serve	serve	VB
6745	2119	2	on	on	IN
6745	2119	3	hot	hot	JJ
6745	2119	4	dishes	dish	NNS
6745	2119	5	the	the	DT
6745	2119	6	moment	moment	NN
6745	2119	7	they	-PRON-	PRP
6745	2119	8	are	be	VBP
6745	2119	9	taken	take	VBN
6745	2119	10	from	from	IN
6745	2119	11	the	the	DT
6745	2119	12	oven	oven	NN
6745	2119	13	.	.	.
6745	2120	1	Though	though	IN
6745	2120	2	this	this	DT
6745	2120	3	is	be	VBZ
6745	2120	4	not	not	RB
6745	2120	5	an	an	DT
6745	2120	6	elegant	elegant	JJ
6745	2120	7	dish	dish	NN
6745	2120	8	,	,	,
6745	2120	9	many	many	JJ
6745	2120	10	people	people	NNS
6745	2120	11	enjoy	enjoy	VBP
6745	2120	12	it	-PRON-	PRP
6745	2120	13	,	,	,
6745	2120	14	as	as	IN
6745	2120	15	the	the	DT
6745	2120	16	first	first	JJ
6745	2120	17	and	and	CC
6745	2120	18	best	good	JJS
6745	2120	19	flavor	flavor	NN
6745	2120	20	of	of	IN
6745	2120	21	the	the	DT
6745	2120	22	oysters	oyster	NNS
6745	2120	23	is	be	VBZ
6745	2120	24	retained	retain	VBN
6745	2120	25	in	in	IN
6745	2120	26	this	this	DT
6745	2120	27	manner	manner	NN
6745	2120	28	of	of	IN
6745	2120	29	cooking	cooking	NN
6745	2120	30	.	.	.
6745	2121	1	The	the	DT
6745	2121	2	oysters	oyster	NNS
6745	2121	3	can	can	MD
6745	2121	4	,	,	,
6745	2121	5	instead	instead	RB
6745	2121	6	,	,	,
6745	2121	7	be	be	VB
6745	2121	8	opened	open	VBN
6745	2121	9	into	into	IN
6745	2121	10	a	a	DT
6745	2121	11	hot	hot	JJ
6745	2121	12	dish	dish	NN
6745	2121	13	and	and	CC
6745	2121	14	seasoned	season	VBN
6745	2121	15	with	with	IN
6745	2121	16	butter	butter	NN
6745	2121	17	,	,	,
6745	2121	18	salt	salt	NN
6745	2121	19	,	,	,
6745	2121	20	pepper	pepper	NN
6745	2121	21	and	and	CC
6745	2121	22	lemon	lemon	NN
6745	2121	23	juice	juice	NN
6745	2121	24	.	.	.
6745	2122	1	They	-PRON-	PRP
6745	2122	2	should	should	MD
6745	2122	3	be	be	VB
6745	2122	4	served	serve	VBN
6745	2122	5	immediately	immediately	RB
6745	2122	6	.	.	.
6745	2123	1	Little	little	JJ
6745	2123	2	Pigs	pig	NNS
6745	2123	3	in	in	IN
6745	2123	4	Blankets	Blankets	NNPS
6745	2123	5	.	.	.
6745	2124	1	Season	season	NN
6745	2124	2	large	large	JJ
6745	2124	3	oysters	oyster	NNS
6745	2124	4	with	with	IN
6745	2124	5	salt	salt	NN
6745	2124	6	and	and	CC
6745	2124	7	pepper	pepper	NN
6745	2124	8	.	.	.
6745	2125	1	Cut	cut	VB
6745	2125	2	fat	fat	JJ
6745	2125	3	English	english	JJ
6745	2125	4	bacon	bacon	NN
6745	2125	5	in	in	IN
6745	2125	6	very	very	RB
6745	2125	7	thin	thin	JJ
6745	2125	8	slices	slice	NNS
6745	2125	9	,	,	,
6745	2125	10	wrap	wrap	VB
6745	2125	11	an	an	DT
6745	2125	12	oyster	oyster	NN
6745	2125	13	in	in	IN
6745	2125	14	each	each	DT
6745	2125	15	slice	slice	NN
6745	2125	16	,	,	,
6745	2125	17	and	and	CC
6745	2125	18	fasten	fasten	RB
6745	2125	19	with	with	IN
6745	2125	20	a	a	DT
6745	2125	21	little	little	JJ
6745	2125	22	wooden	wooden	JJ
6745	2125	23	skewer	skewer	NN
6745	2125	24	(	(	-LRB-
6745	2125	25	toothpicks	toothpick	NNS
6745	2125	26	are	be	VBP
6745	2125	27	the	the	DT
6745	2125	28	best	good	JJS
6745	2125	29	things	thing	NNS
6745	2125	30	)	)	-RRB-
6745	2125	31	.	.	.
6745	2126	1	Heat	heat	VB
6745	2126	2	a	a	DT
6745	2126	3	frying-	frying-	NN
6745	2126	4	pan	pan	NN
6745	2126	5	and	and	CC
6745	2126	6	put	put	VBD
6745	2126	7	in	in	RP
6745	2126	8	the	the	DT
6745	2126	9	"	"	``
6745	2126	10	little	little	JJ
6745	2126	11	pigs	pig	NNS
6745	2126	12	.	.	.
6745	2126	13	"	"	''
6745	2127	1	Cook	cook	VB
6745	2127	2	just	just	RB
6745	2127	3	long	long	RB
6745	2127	4	enough	enough	RB
6745	2127	5	to	to	TO
6745	2127	6	crisp	crisp	VB
6745	2127	7	the	the	DT
6745	2127	8	bacon	bacon	NN
6745	2127	9	--	--	:
6745	2127	10	about	about	RB
6745	2127	11	two	two	CD
6745	2127	12	minutes	minute	NNS
6745	2127	13	.	.	.
6745	2128	1	Place	place	NN
6745	2128	2	on	on	IN
6745	2128	3	slices	slice	NNS
6745	2128	4	of	of	IN
6745	2128	5	toast	toast	NN
6745	2128	6	that	that	WDT
6745	2128	7	have	have	VBP
6745	2128	8	been	be	VBN
6745	2128	9	cut	cut	VBN
6745	2128	10	into	into	IN
6745	2128	11	small	small	JJ
6745	2128	12	pieces	piece	NNS
6745	2128	13	,	,	,
6745	2128	14	and	and	CC
6745	2128	15	serve	serve	VB
6745	2128	16	immediately	immediately	RB
6745	2128	17	.	.	.
6745	2129	1	Do	do	VB
6745	2129	2	not	not	RB
6745	2129	3	remove	remove	VB
6745	2129	4	the	the	DT
6745	2129	5	skewers	skewer	NNS
6745	2129	6	.	.	.
6745	2130	1	This	this	DT
6745	2130	2	is	be	VBZ
6745	2130	3	a	a	DT
6745	2130	4	nice	nice	JJ
6745	2130	5	relish	relish	NN
6745	2130	6	for	for	IN
6745	2130	7	lunch	lunch	NN
6745	2130	8	or	or	CC
6745	2130	9	tea	tea	NN
6745	2130	10	;	;	,
6745	2130	11	and	and	CC
6745	2130	12	,	,	,
6745	2130	13	garnished	garnish	VBN
6745	2130	14	with	with	IN
6745	2130	15	parsley	parsley	NNP
6745	2130	16	,	,	,
6745	2130	17	is	be	VBZ
6745	2130	18	a	a	DT
6745	2130	19	pretty	pretty	JJ
6745	2130	20	one	one	NN
6745	2130	21	.	.	.
6745	2131	1	The	the	DT
6745	2131	2	pan	pan	NN
6745	2131	3	must	must	MD
6745	2131	4	be	be	VB
6745	2131	5	very	very	RB
6745	2131	6	hot	hot	JJ
6745	2131	7	before	before	IN
6745	2131	8	the	the	DT
6745	2131	9	"	"	``
6745	2131	10	pigs	pig	NNS
6745	2131	11	"	"	''
6745	2131	12	are	be	VBP
6745	2131	13	put	put	VBN
6745	2131	14	in	in	RP
6745	2131	15	,	,	,
6745	2131	16	and	and	CC
6745	2131	17	then	then	RB
6745	2131	18	great	great	JJ
6745	2131	19	care	care	NN
6745	2131	20	must	must	MD
6745	2131	21	be	be	VB
6745	2131	22	taken	take	VBN
6745	2131	23	that	that	IN
6745	2131	24	they	-PRON-	PRP
6745	2131	25	do	do	VBP
6745	2131	26	not	not	RB
6745	2131	27	burn	burn	VB
6745	2131	28	.	.	.
6745	2132	1	Fricasseed	Fricasseed	NNP
6745	2132	2	Oysters	Oysters	NNPS
6745	2132	3	.	.	.
6745	2133	1	One	one	CD
6745	2133	2	hundred	hundred	CD
6745	2133	3	oysters	oyster	NNS
6745	2133	4	(	(	-LRB-
6745	2133	5	about	about	RB
6745	2133	6	two	two	CD
6745	2133	7	quarts	quart	NNS
6745	2133	8	)	)	-RRB-
6745	2133	9	,	,	,
6745	2133	10	four	four	CD
6745	2133	11	large	large	JJ
6745	2133	12	tablespoonfuls	tablespoonful	NNS
6745	2133	13	of	of	IN
6745	2133	14	butter	butter	NN
6745	2133	15	,	,	,
6745	2133	16	one	one	CD
6745	2133	17	teaspoonful	teaspoonful	NN
6745	2133	18	of	of	IN
6745	2133	19	chopped	chop	VBN
6745	2133	20	parsley	parsley	NN
6745	2133	21	,	,	,
6745	2133	22	one	one	CD
6745	2133	23	table	table	NN
6745	2133	24	-	-	HYPH
6745	2133	25	spoonful	spoonful	JJ
6745	2133	26	of	of	IN
6745	2133	27	flour	flour	NN
6745	2133	28	,	,	,
6745	2133	29	a	a	DT
6745	2133	30	speck	speck	NN
6745	2133	31	of	of	IN
6745	2133	32	cayenne	cayenne	NN
6745	2133	33	,	,	,
6745	2133	34	salt	salt	NN
6745	2133	35	,	,	,
6745	2133	36	yolks	yolk	NNS
6745	2133	37	of	of	IN
6745	2133	38	three	three	CD
6745	2133	39	eggs	egg	NNS
6745	2133	40	.	.	.
6745	2134	1	Brown	Brown	NNP
6745	2134	2	two	two	CD
6745	2134	3	table-	table-	NN
6745	2134	4	spoonfuls	spoonful	NNS
6745	2134	5	of	of	IN
6745	2134	6	the	the	DT
6745	2134	7	butter	butter	NN
6745	2134	8	,	,	,
6745	2134	9	and	and	CC
6745	2134	10	add	add	VB
6745	2134	11	to	to	IN
6745	2134	12	it	-PRON-	PRP
6745	2134	13	the	the	DT
6745	2134	14	parsley	parsley	NN
6745	2134	15	,	,	,
6745	2134	16	cayenne	cayenne	NN
6745	2134	17	and	and	CC
6745	2134	18	salt	salt	NN
6745	2134	19	and	and	CC
6745	2134	20	the	the	DT
6745	2134	21	oysters	oyster	NNS
6745	2134	22	,	,	,
6745	2134	23	well	well	RB
6745	2134	24	drained	drain	VBN
6745	2134	25	.	.	.
6745	2135	1	Mix	mix	VB
6745	2135	2	together	together	RB
6745	2135	3	the	the	DT
6745	2135	4	flour	flour	NN
6745	2135	5	and	and	CC
6745	2135	6	the	the	DT
6745	2135	7	remainder	remainder	NN
6745	2135	8	of	of	IN
6745	2135	9	the	the	DT
6745	2135	10	butter	butter	NN
6745	2135	11	and	and	CC
6745	2135	12	stir	stir	VB
6745	2135	13	into	into	IN
6745	2135	14	the	the	DT
6745	2135	15	oysters	oyster	NNS
6745	2135	16	when	when	WRB
6745	2135	17	they	-PRON-	PRP
6745	2135	18	begin	begin	VBP
6745	2135	19	to	to	TO
6745	2135	20	curl	curl	VB
6745	2135	21	.	.	.
6745	2136	1	Then	then	RB
6745	2136	2	add	add	VB
6745	2136	3	yolks	yolk	NNS
6745	2136	4	,	,	,
6745	2136	5	well	well	RB
6745	2136	6	beaten	beat	VBN
6745	2136	7	,	,	,
6745	2136	8	and	and	CC
6745	2136	9	take	take	VB
6745	2136	10	immediately	immediately	RB
6745	2136	11	from	from	IN
6745	2136	12	the	the	DT
6745	2136	13	fire	fire	NN
6745	2136	14	.	.	.
6745	2137	1	Serve	serve	VB
6745	2137	2	on	on	IN
6745	2137	3	a	a	DT
6745	2137	4	hot	hot	JJ
6745	2137	5	dish	dish	NN
6745	2137	6	with	with	IN
6745	2137	7	a	a	DT
6745	2137	8	garnish	garnish	NN
6745	2137	9	of	of	IN
6745	2137	10	fried	fry	VBN
6745	2137	11	bread	bread	NN
6745	2137	12	and	and	CC
6745	2137	13	parsley	parsley	NN
6745	2137	14	.	.	.
6745	2138	1	Creamed	Creamed	NNP
6745	2138	2	Oysters	Oysters	NNP
6745	2138	3	.	.	.
6745	2139	1	A	a	DT
6745	2139	2	pint	pint	NN
6745	2139	3	of	of	IN
6745	2139	4	cream	cream	NN
6745	2139	5	,	,	,
6745	2139	6	one	one	CD
6745	2139	7	quart	quart	NN
6745	2139	8	of	of	IN
6745	2139	9	oysters	oyster	NNS
6745	2139	10	,	,	,
6745	2139	11	a	a	DT
6745	2139	12	small	small	JJ
6745	2139	13	piece	piece	NN
6745	2139	14	of	of	IN
6745	2139	15	onion	onion	NN
6745	2139	16	,	,	,
6745	2139	17	a	a	DT
6745	2139	18	very	very	RB
6745	2139	19	small	small	JJ
6745	2139	20	piece	piece	NN
6745	2139	21	of	of	IN
6745	2139	22	mace	mace	NN
6745	2139	23	,	,	,
6745	2139	24	a	a	DT
6745	2139	25	table	table	NN
6745	2139	26	-	-	HYPH
6745	2139	27	spoonful	spoonful	JJ
6745	2139	28	of	of	IN
6745	2139	29	flour	flour	NN
6745	2139	30	,	,	,
6745	2139	31	and	and	CC
6745	2139	32	salt	salt	NN
6745	2139	33	and	and	CC
6745	2139	34	pepper	pepper	NN
6745	2139	35	to	to	IN
6745	2139	36	taste	taste	NN
6745	2139	37	.	.	.
6745	2140	1	Let	let	VB
6745	2140	2	the	the	DT
6745	2140	3	cream	cream	NN
6745	2140	4	,	,	,
6745	2140	5	with	with	IN
6745	2140	6	the	the	DT
6745	2140	7	onion	onion	NN
6745	2140	8	and	and	CC
6745	2140	9	mace	mace	NN
6745	2140	10	,	,	,
6745	2140	11	come	come	VB
6745	2140	12	to	to	IN
6745	2140	13	a	a	DT
6745	2140	14	boil	boil	NN
6745	2140	15	.	.	.
6745	2141	1	Mix	mix	VB
6745	2141	2	flour	flour	NN
6745	2141	3	with	with	IN
6745	2141	4	a	a	DT
6745	2141	5	little	little	JJ
6745	2141	6	cold	cold	JJ
6745	2141	7	milk	milk	NN
6745	2141	8	or	or	CC
6745	2141	9	cream	cream	NN
6745	2141	10	,	,	,
6745	2141	11	and	and	CC
6745	2141	12	stir	stir	VB
6745	2141	13	into	into	IN
6745	2141	14	the	the	DT
6745	2141	15	boiling	boiling	NN
6745	2141	16	cream	cream	NN
6745	2141	17	.	.	.
6745	2142	1	Let	let	VB
6745	2142	2	the	the	DT
6745	2142	3	oysters	oyster	NNS
6745	2142	4	come	come	VB
6745	2142	5	to	to	IN
6745	2142	6	a	a	DT
6745	2142	7	boil	boil	NN
6745	2142	8	in	in	IN
6745	2142	9	their	-PRON-	PRP$
6745	2142	10	own	own	JJ
6745	2142	11	liquor	liquor	NN
6745	2142	12	,	,	,
6745	2142	13	and	and	CC
6745	2142	14	skim	skim	NNP
6745	2142	15	carefully	carefully	RB
6745	2142	16	.	.	.
6745	2143	1	Drain	drain	VB
6745	2143	2	off	off	RP
6745	2143	3	all	all	PDT
6745	2143	4	the	the	DT
6745	2143	5	liquor	liquor	NN
6745	2143	6	,	,	,
6745	2143	7	and	and	CC
6745	2143	8	turn	turn	VB
6745	2143	9	the	the	DT
6745	2143	10	oysters	oyster	NNS
6745	2143	11	into	into	IN
6745	2143	12	the	the	DT
6745	2143	13	cream	cream	NN
6745	2143	14	.	.	.
6745	2144	1	Skim	Skim	NNP
6745	2144	2	out	out	RP
6745	2144	3	the	the	DT
6745	2144	4	mace	mace	NN
6745	2144	5	and	and	CC
6745	2144	6	onions	onion	NNS
6745	2144	7	,	,	,
6745	2144	8	and	and	CC
6745	2144	9	serve	serve	VB
6745	2144	10	.	.	.
6745	2145	1	Crôustade	Crôustade	NNP
6745	2145	2	of	of	IN
6745	2145	3	Oysters	Oysters	NNP
6745	2145	4	.	.	.
6745	2146	1	Have	have	VBP
6745	2146	2	a	a	DT
6745	2146	3	loaf	loaf	NN
6745	2146	4	of	of	IN
6745	2146	5	bread	bread	NN
6745	2146	6	baked	bake	VBN
6745	2146	7	in	in	IN
6745	2146	8	a	a	DT
6745	2146	9	round	round	JJ
6745	2146	10	two	two	CD
6745	2146	11	-	-	HYPH
6745	2146	12	quart	quart	NN
6745	2146	13	basin	basin	NN
6745	2146	14	.	.	.
6745	2147	1	When	when	WRB
6745	2147	2	two	two	CD
6745	2147	3	or	or	CC
6745	2147	4	three	three	CD
6745	2147	5	days	day	NNS
6745	2147	6	old	old	JJ
6745	2147	7	,	,	,
6745	2147	8	with	with	IN
6745	2147	9	a	a	DT
6745	2147	10	sharp	sharp	JJ
6745	2147	11	knife	knife	NN
6745	2147	12	cut	cut	VBN
6745	2147	13	out	out	RP
6745	2147	14	the	the	DT
6745	2147	15	heart	heart	NN
6745	2147	16	of	of	IN
6745	2147	17	the	the	DT
6745	2147	18	bread	bread	NN
6745	2147	19	,	,	,
6745	2147	20	being	be	VBG
6745	2147	21	careful	careful	JJ
6745	2147	22	not	not	RB
6745	2147	23	to	to	TO
6745	2147	24	break	break	VB
6745	2147	25	the	the	DT
6745	2147	26	crust	crust	NN
6745	2147	27	.	.	.
6745	2148	1	Break	break	VB
6745	2148	2	up	up	RP
6745	2148	3	the	the	DT
6745	2148	4	crumbs	crumb	NNS
6745	2148	5	very	very	RB
6745	2148	6	fine	fine	JJ
6745	2148	7	,	,	,
6745	2148	8	and	and	CC
6745	2148	9	dry	dry	VB
6745	2148	10	them	-PRON-	PRP
6745	2148	11	slowly	slowly	RB
6745	2148	12	in	in	IN
6745	2148	13	an	an	DT
6745	2148	14	oven	oven	NN
6745	2148	15	;	;	:
6745	2148	16	then	then	RB
6745	2148	17	quickly	quickly	RB
6745	2148	18	fry	fry	VB
6745	2148	19	three	three	CD
6745	2148	20	cupfuls	cupful	NNS
6745	2148	21	of	of	IN
6745	2148	22	them	-PRON-	PRP
6745	2148	23	in	in	IN
6745	2148	24	two	two	CD
6745	2148	25	table	table	NN
6745	2148	26	-	-	HYPH
6745	2148	27	spoonfuls	spoonful	NNS
6745	2148	28	of	of	IN
6745	2148	29	butter	butter	NN
6745	2148	30	.	.	.
6745	2149	1	As	as	RB
6745	2149	2	soon	soon	RB
6745	2149	3	as	as	IN
6745	2149	4	they	-PRON-	PRP
6745	2149	5	begin	begin	VBP
6745	2149	6	to	to	TO
6745	2149	7	look	look	VB
6745	2149	8	golden	golden	JJ
6745	2149	9	and	and	CC
6745	2149	10	are	be	VBP
6745	2149	11	crisp	crisp	JJ
6745	2149	12	,	,	,
6745	2149	13	they	-PRON-	PRP
6745	2149	14	are	be	VBP
6745	2149	15	done	do	VBN
6745	2149	16	.	.	.
6745	2150	1	It	-PRON-	PRP
6745	2150	2	takes	take	VBZ
6745	2150	3	about	about	RB
6745	2150	4	two	two	CD
6745	2150	5	minutes	minute	NNS
6745	2150	6	over	over	IN
6745	2150	7	a	a	DT
6745	2150	8	hot	hot	JJ
6745	2150	9	fire	fire	NN
6745	2150	10	,	,	,
6745	2150	11	stirring	stir	VBG
6745	2150	12	all	all	PDT
6745	2150	13	the	the	DT
6745	2150	14	time	time	NN
6745	2150	15	.	.	.
6745	2151	1	Put	put	VB
6745	2151	2	one	one	CD
6745	2151	3	quart	quart	NN
6745	2151	4	of	of	IN
6745	2151	5	cream	cream	NN
6745	2151	6	to	to	TO
6745	2151	7	boil	boil	VB
6745	2151	8	,	,	,
6745	2151	9	and	and	CC
6745	2151	10	when	when	WRB
6745	2151	11	it	-PRON-	PRP
6745	2151	12	boils	boil	VBZ
6745	2151	13	,	,	,
6745	2151	14	stir	stir	VB
6745	2151	15	in	in	IN
6745	2151	16	three	three	CD
6745	2151	17	table	table	NN
6745	2151	18	-	-	HYPH
6745	2151	19	spoonfuls	spoonful	NNS
6745	2151	20	of	of	IN
6745	2151	21	flour	flour	NN
6745	2151	22	,	,	,
6745	2151	23	which	which	WDT
6745	2151	24	has	have	VBZ
6745	2151	25	been	be	VBN
6745	2151	26	mixed	mix	VBN
6745	2151	27	with	with	IN
6745	2151	28	half	half	PDT
6745	2151	29	a	a	DT
6745	2151	30	cupful	cupful	NN
6745	2151	31	of	of	IN
6745	2151	32	cold	cold	JJ
6745	2151	33	milk	milk	NN
6745	2151	34	.	.	.
6745	2152	1	Cook	cook	VB
6745	2152	2	eight	eight	CD
6745	2152	3	minutes	minute	NNS
6745	2152	4	.	.	.
6745	2153	1	Season	season	NN
6745	2153	2	well	well	RB
6745	2153	3	with	with	IN
6745	2153	4	salt	salt	NN
6745	2153	5	and	and	CC
6745	2153	6	pepper	pepper	NN
6745	2153	7	.	.	.
6745	2154	1	Put	put	VB
6745	2154	2	a	a	DT
6745	2154	3	layer	layer	NN
6745	2154	4	of	of	IN
6745	2154	5	the	the	DT
6745	2154	6	sauce	sauce	NN
6745	2154	7	into	into	IN
6745	2154	8	the	the	DT
6745	2154	9	_	_	NNP
6745	2154	10	crôustade	crôustade	NN
6745	2154	11	_	_	NNP
6745	2154	12	then	then	RB
6745	2154	13	a	a	DT
6745	2154	14	layer	layer	NN
6745	2154	15	of	of	IN
6745	2154	16	oysters	oyster	NNS
6745	2154	17	,	,	,
6745	2154	18	which	which	WDT
6745	2154	19	dredge	dredge	VBP
6745	2154	20	well	well	RB
6745	2154	21	with	with	IN
6745	2154	22	salt	salt	NN
6745	2154	23	and	and	CC
6745	2154	24	pepper	pepper	NN
6745	2154	25	;	;	:
6745	2154	26	then	then	RB
6745	2154	27	another	another	DT
6745	2154	28	layer	layer	NN
6745	2154	29	of	of	IN
6745	2154	30	sauce	sauce	NN
6745	2154	31	and	and	CC
6745	2154	32	one	one	CD
6745	2154	33	of	of	IN
6745	2154	34	fried	fried	JJ
6745	2154	35	crumbs	crumb	NNS
6745	2154	36	.	.	.
6745	2155	1	Continue	continue	VB
6745	2155	2	this	this	DT
6745	2155	3	until	until	IN
6745	2155	4	the	the	DT
6745	2155	5	_	_	NNP
6745	2155	6	crôustade	crôustade	NN
6745	2155	7	_	_	NNP
6745	2155	8	is	be	VBZ
6745	2155	9	nearly	nearly	RB
6745	2155	10	full	full	JJ
6745	2155	11	,	,	,
6745	2155	12	having	have	VBG
6745	2155	13	the	the	DT
6745	2155	14	last	last	JJ
6745	2155	15	layer	layer	NN
6745	2155	16	a	a	DT
6745	2155	17	thick	thick	JJ
6745	2155	18	one	one	CD
6745	2155	19	of	of	IN
6745	2155	20	crumbs	crumb	NNS
6745	2155	21	.	.	.
6745	2156	1	It	-PRON-	PRP
6745	2156	2	takes	take	VBZ
6745	2156	3	three	three	CD
6745	2156	4	pints	pint	NNS
6745	2156	5	of	of	IN
6745	2156	6	oysters	oyster	NNS
6745	2156	7	for	for	IN
6745	2156	8	this	this	DT
6745	2156	9	dish	dish	NN
6745	2156	10	,	,	,
6745	2156	11	and	and	CC
6745	2156	12	about	about	RB
6745	2156	13	three	three	CD
6745	2156	14	teaspoonfuls	teaspoonful	NNS
6745	2156	15	of	of	IN
6745	2156	16	salt	salt	NN
6745	2156	17	and	and	CC
6745	2156	18	half	half	PDT
6745	2156	19	a	a	DT
6745	2156	20	teaspoonful	teaspoonful	NN
6745	2156	21	of	of	IN
6745	2156	22	pepper	pepper	NN
6745	2156	23	.	.	.
6745	2157	1	Bake	bake	VB
6745	2157	2	slowly	slowly	RB
6745	2157	3	half	half	PDT
6745	2157	4	an	an	DT
6745	2157	5	hour	hour	NN
6745	2157	6	.	.	.
6745	2158	1	Serve	serve	VB
6745	2158	2	with	with	IN
6745	2158	3	a	a	DT
6745	2158	4	garnish	garnish	NN
6745	2158	5	of	of	IN
6745	2158	6	parsley	parsley	NN
6745	2158	7	around	around	IN
6745	2158	8	the	the	DT
6745	2158	9	dish	dish	NN
6745	2158	10	,	,	,
6745	2158	11	Escaloped	Escaloped	NNP
6745	2158	12	Oysters	Oysters	NNPS
6745	2158	13	.	.	.
6745	2159	1	Two	two	CD
6745	2159	2	quarts	quart	NNS
6745	2159	3	of	of	IN
6745	2159	4	oysters	oyster	NNS
6745	2159	5	,	,	,
6745	2159	6	half	half	PDT
6745	2159	7	a	a	DT
6745	2159	8	cupful	cupful	NN
6745	2159	9	of	of	IN
6745	2159	10	butter	butter	NN
6745	2159	11	,	,	,
6745	2159	12	half	half	PDT
6745	2159	13	a	a	DT
6745	2159	14	cupful	cupful	NN
6745	2159	15	of	of	IN
6745	2159	16	cream	cream	NN
6745	2159	17	or	or	CC
6745	2159	18	milk	milk	NN
6745	2159	19	,	,	,
6745	2159	20	four	four	CD
6745	2159	21	teaspoonfuls	teaspoonful	NNS
6745	2159	22	of	of	IN
6745	2159	23	salt	salt	NN
6745	2159	24	,	,	,
6745	2159	25	half	half	PDT
6745	2159	26	a	a	DT
6745	2159	27	teaspoonful	teaspoonful	NN
6745	2159	28	of	of	IN
6745	2159	29	pepper	pepper	NN
6745	2159	30	,	,	,
6745	2159	31	two	two	CD
6745	2159	32	quarts	quart	NNS
6745	2159	33	of	of	IN
6745	2159	34	stale	stale	JJ
6745	2159	35	bread	bread	NN
6745	2159	36	crumbs	crumb	NNS
6745	2159	37	,	,	,
6745	2159	38	and	and	CC
6745	2159	39	spice	spice	NN
6745	2159	40	,	,	,
6745	2159	41	if	if	IN
6745	2159	42	you	-PRON-	PRP
6745	2159	43	choose	choose	VBP
6745	2159	44	.	.	.
6745	2160	1	Butter	butter	VB
6745	2160	2	the	the	DT
6745	2160	3	escalop	escalop	NN
6745	2160	4	dishes	dish	NNS
6745	2160	5	,	,	,
6745	2160	6	and	and	CC
6745	2160	7	put	put	VBD
6745	2160	8	in	in	RP
6745	2160	9	a	a	DT
6745	2160	10	layer	layer	NN
6745	2160	11	of	of	IN
6745	2160	12	crumbs	crumb	NNS
6745	2160	13	and	and	CC
6745	2160	14	then	then	RB
6745	2160	15	one	one	CD
6745	2160	16	of	of	IN
6745	2160	17	oysters	oyster	NNS
6745	2160	18	.	.	.
6745	2161	1	Dredge	dredge	NN
6745	2161	2	with	with	IN
6745	2161	3	the	the	DT
6745	2161	4	salt	salt	NN
6745	2161	5	and	and	CC
6745	2161	6	pepper	pepper	NN
6745	2161	7	,	,	,
6745	2161	8	and	and	CC
6745	2161	9	put	put	VBD
6745	2161	10	small	small	JJ
6745	2161	11	pieces	piece	NNS
6745	2161	12	of	of	IN
6745	2161	13	butter	butter	NN
6745	2161	14	here	here	RB
6745	2161	15	and	and	CC
6745	2161	16	there	there	RB
6745	2161	17	in	in	IN
6745	2161	18	the	the	DT
6745	2161	19	dish	dish	NN
6745	2161	20	.	.	.
6745	2162	1	Now	now	RB
6745	2162	2	have	have	VB
6745	2162	3	another	another	DT
6745	2162	4	layer	layer	NN
6745	2162	5	of	of	IN
6745	2162	6	oysters	oyster	NNS
6745	2162	7	,	,	,
6745	2162	8	seasoning	seasoning	NN
6745	2162	9	as	as	IN
6745	2162	10	before	before	RB
6745	2162	11	;	;	:
6745	2162	12	then	then	RB
6745	2162	13	add	add	VB
6745	2162	14	the	the	DT
6745	2162	15	milk	milk	NN
6745	2162	16	,	,	,
6745	2162	17	and	and	CC
6745	2162	18	,	,	,
6745	2162	19	finally	finally	RB
6745	2162	20	,	,	,
6745	2162	21	a	a	DT
6745	2162	22	thick	thick	JJ
6745	2162	23	layer	layer	NN
6745	2162	24	of	of	IN
6745	2162	25	crumbs	crumb	NNS
6745	2162	26	,	,	,
6745	2162	27	which	which	WDT
6745	2162	28	dot	dot	VBP
6745	2162	29	with	with	IN
6745	2162	30	butter	butter	NN
6745	2162	31	.	.	.
6745	2163	1	Bake	bake	VB
6745	2163	2	twenty	twenty	CD
6745	2163	3	minutes	minute	NNS
6745	2163	4	in	in	IN
6745	2163	5	a	a	DT
6745	2163	6	rather	rather	RB
6745	2163	7	quick	quick	JJ
6745	2163	8	oven	oven	NN
6745	2163	9	.	.	.
6745	2164	1	The	the	DT
6745	2164	2	crumbs	crumb	NNS
6745	2164	3	must	must	MD
6745	2164	4	be	be	VB
6745	2164	5	light	light	JJ
6745	2164	6	and	and	CC
6745	2164	7	flakey	flakey	JJ
6745	2164	8	.	.	.
6745	2165	1	The	the	DT
6745	2165	2	quantity	quantity	NN
6745	2165	3	given	give	VBN
6745	2165	4	above	above	RB
6745	2165	5	is	be	VBZ
6745	2165	6	enough	enough	JJ
6745	2165	7	to	to	TO
6745	2165	8	fill	fill	VB
6745	2165	9	two	two	CD
6745	2165	10	dishes	dish	NNS
6745	2165	11	.	.	.
6745	2166	1	Escaloped	Escaloped	NNP
6745	2166	2	Oysters	Oysters	NNPS
6745	2166	3	,	,	,
6745	2166	4	No	no	UH
6745	2166	5	.	.	.
6745	2167	1	2	2	LS
6745	2167	2	.	.	.
6745	2168	1	Put	put	VB
6745	2168	2	a	a	DT
6745	2168	3	layer	layer	NN
6745	2168	4	of	of	IN
6745	2168	5	rolled	roll	VBN
6745	2168	6	crackers	cracker	NNS
6745	2168	7	in	in	IN
6745	2168	8	an	an	DT
6745	2168	9	oval	oval	JJ
6745	2168	10	dish	dish	NN
6745	2168	11	,	,	,
6745	2168	12	and	and	CC
6745	2168	13	then	then	RB
6745	2168	14	a	a	DT
6745	2168	15	layer	layer	NN
6745	2168	16	of	of	IN
6745	2168	17	oysters	oyster	NNS
6745	2168	18	,	,	,
6745	2168	19	and	and	CC
6745	2168	20	lay	lie	VBD
6745	2168	21	on	on	IN
6745	2168	22	small	small	JJ
6745	2168	23	pieces	piece	NNS
6745	2168	24	of	of	IN
6745	2168	25	butter	butter	NN
6745	2168	26	.	.	.
6745	2169	1	Dredge	dredge	NN
6745	2169	2	with	with	IN
6745	2169	3	salt	salt	NN
6745	2169	4	and	and	CC
6745	2169	5	pepper	pepper	NN
6745	2169	6	,	,	,
6745	2169	7	and	and	CC
6745	2169	8	moisten	moisten	VB
6745	2169	9	well	well	RB
6745	2169	10	with	with	IN
6745	2169	11	milk	milk	NN
6745	2169	12	(	(	-LRB-
6745	2169	13	or	or	CC
6745	2169	14	equal	equal	JJ
6745	2169	15	parts	part	NNS
6745	2169	16	of	of	IN
6745	2169	17	milk	milk	NN
6745	2169	18	and	and	CC
6745	2169	19	water	water	NN
6745	2169	20	)	)	-RRB-
6745	2169	21	.	.	.
6745	2170	1	Add	add	VB
6745	2170	2	another	another	DT
6745	2170	3	layer	layer	NN
6745	2170	4	of	of	IN
6745	2170	5	cracker	cracker	NN
6745	2170	6	and	and	CC
6745	2170	7	of	of	IN
6745	2170	8	oysters	oyster	NNS
6745	2170	9	,	,	,
6745	2170	10	and	and	CC
6745	2170	11	butter	butter	NN
6745	2170	12	,	,	,
6745	2170	13	dredge	dredge	NN
6745	2170	14	and	and	CC
6745	2170	15	moisten	moisten	VB
6745	2170	16	as	as	IN
6745	2170	17	before	before	RB
6745	2170	18	.	.	.
6745	2171	1	Continue	continue	VB
6745	2171	2	these	these	DT
6745	2171	3	alternate	alternate	JJ
6745	2171	4	layers	layer	NNS
6745	2171	5	until	until	IN
6745	2171	6	the	the	DT
6745	2171	7	dish	dish	NN
6745	2171	8	is	be	VBZ
6745	2171	9	nearly	nearly	RB
6745	2171	10	full	full	JJ
6745	2171	11	;	;	:
6745	2171	12	then	then	RB
6745	2171	13	cover	cover	VB
6745	2171	14	with	with	IN
6745	2171	15	a	a	DT
6745	2171	16	thin	thin	JJ
6745	2171	17	layer	layer	NN
6745	2171	18	of	of	IN
6745	2171	19	cracker	cracker	NN
6745	2171	20	and	and	CC
6745	2171	21	pieces	piece	NNS
6745	2171	22	of	of	IN
6745	2171	23	butter	butter	NN
6745	2171	24	.	.	.
6745	2172	1	If	if	IN
6745	2172	2	the	the	DT
6745	2172	3	dish	dish	NN
6745	2172	4	be	be	VBP
6745	2172	5	a	a	DT
6745	2172	6	large	large	JJ
6745	2172	7	one	one	NN
6745	2172	8	,	,	,
6745	2172	9	holding	hold	VBG
6745	2172	10	about	about	RB
6745	2172	11	two	two	CD
6745	2172	12	quarts	quart	NNS
6745	2172	13	,	,	,
6745	2172	14	it	-PRON-	PRP
6745	2172	15	will	will	MD
6745	2172	16	require	require	VB
6745	2172	17	an	an	DT
6745	2172	18	hour	hour	NN
6745	2172	19	and	and	CC
6745	2172	20	a	a	DT
6745	2172	21	half	half	NN
6745	2172	22	or	or	CC
6745	2172	23	two	two	CD
6745	2172	24	hours	hour	NNS
6745	2172	25	to	to	TO
6745	2172	26	bake	bake	VB
6745	2172	27	.	.	.
6745	2173	1	Oysters	oyster	NNS
6745	2173	2	Served	serve	VBD
6745	2173	3	in	in	IN
6745	2173	4	Escalop	Escalop	NNP
6745	2173	5	Shells	Shells	NNPS
6745	2173	6	.	.	.
6745	2174	1	The	the	DT
6745	2174	2	shells	shell	NNS
6745	2174	3	may	may	MD
6745	2174	4	be	be	VB
6745	2174	5	tin	tin	NN
6745	2174	6	,	,	,
6745	2174	7	granite	granite	NN
6745	2174	8	-	-	HYPH
6745	2174	9	ware	ware	NN
6745	2174	10	,	,	,
6745	2174	11	or	or	CC
6745	2174	12	silver	silver	NN
6745	2174	13	-	-	HYPH
6745	2174	14	plated	plate	VBN
6745	2174	15	,	,	,
6745	2174	16	or	or	CC
6745	2174	17	,	,	,
6745	2174	18	the	the	DT
6745	2174	19	natural	natural	JJ
6745	2174	20	oyster	oyster	NN
6745	2174	21	or	or	CC
6745	2174	22	scollop	scollop	NN
6745	2174	23	shells	shell	NNS
6745	2174	24	.	.	.
6745	2175	1	The	the	DT
6745	2175	2	ingredients	ingredient	NNS
6745	2175	3	are	be	VBP
6745	2175	4	:	:	:
6745	2175	5	one	one	CD
6745	2175	6	quart	quart	NN
6745	2175	7	of	of	IN
6745	2175	8	oysters	oyster	NNS
6745	2175	9	,	,	,
6745	2175	10	half	half	PDT
6745	2175	11	a	a	DT
6745	2175	12	pint	pint	NN
6745	2175	13	of	of	IN
6745	2175	14	cream	cream	NN
6745	2175	15	or	or	CC
6745	2175	16	milk	milk	NN
6745	2175	17	,	,	,
6745	2175	18	one	one	CD
6745	2175	19	pint	pint	NN
6745	2175	20	of	of	IN
6745	2175	21	bread	bread	NN
6745	2175	22	crumbs	crumb	NNS
6745	2175	23	,	,	,
6745	2175	24	one	one	CD
6745	2175	25	table-	table-	NN
6745	2175	26	spoonful	spoonful	JJ
6745	2175	27	of	of	IN
6745	2175	28	butter	butter	NN
6745	2175	29	,	,	,
6745	2175	30	if	if	IN
6745	2175	31	cream	cream	NN
6745	2175	32	is	be	VBZ
6745	2175	33	used	use	VBN
6745	2175	34	,	,	,
6745	2175	35	or	or	CC
6745	2175	36	three	three	CD
6745	2175	37	,	,	,
6745	2175	38	if	if	IN
6745	2175	39	milk	milk	NN
6745	2175	40	;	;	:
6745	2175	41	salt	salt	NN
6745	2175	42	and	and	CC
6745	2175	43	pepper	pepper	NN
6745	2175	44	,	,	,
6745	2175	45	a	a	DT
6745	2175	46	grating	grating	NN
6745	2175	47	of	of	IN
6745	2175	48	nutmeg	nutmeg	NNP
6745	2175	49	and	and	CC
6745	2175	50	two	two	CD
6745	2175	51	table	table	NN
6745	2175	52	-	-	HYPH
6745	2175	53	spoonfuls	spoonful	NNS
6745	2175	54	of	of	IN
6745	2175	55	flour	flour	NN
6745	2175	56	.	.	.
6745	2176	1	Drain	drain	VB
6745	2176	2	all	all	PDT
6745	2176	3	the	the	DT
6745	2176	4	liquor	liquor	NN
6745	2176	5	from	from	IN
6745	2176	6	the	the	DT
6745	2176	7	oysters	oyster	NNS
6745	2176	8	into	into	IN
6745	2176	9	a	a	DT
6745	2176	10	stew	stew	NN
6745	2176	11	-	-	HYPH
6745	2176	12	pan	pan	NN
6745	2176	13	.	.	.
6745	2177	1	Let	let	VB
6745	2177	2	it	-PRON-	PRP
6745	2177	3	come	come	VB
6745	2177	4	to	to	IN
6745	2177	5	a	a	DT
6745	2177	6	boil	boil	NN
6745	2177	7	,	,	,
6745	2177	8	and	and	CC
6745	2177	9	skim	skim	NNP
6745	2177	10	;	;	:
6745	2177	11	then	then	RB
6745	2177	12	add	add	VB
6745	2177	13	the	the	DT
6745	2177	14	cream	cream	NN
6745	2177	15	or	or	CC
6745	2177	16	milk	milk	NN
6745	2177	17	,	,	,
6745	2177	18	with	with	IN
6745	2177	19	which	which	WDT
6745	2177	20	the	the	DT
6745	2177	21	flour	flour	NN
6745	2177	22	should	should	MD
6745	2177	23	first	first	RB
6745	2177	24	be	be	VB
6745	2177	25	mixed	mix	VBN
6745	2177	26	.	.	.
6745	2178	1	Let	let	VB
6745	2178	2	this	this	DT
6745	2178	3	boil	boil	VB
6745	2178	4	two	two	CD
6745	2178	5	minutes	minute	NNS
6745	2178	6	,	,	,
6745	2178	7	and	and	CC
6745	2178	8	add	add	VB
6745	2178	9	the	the	DT
6745	2178	10	butter	butter	NN
6745	2178	11	,	,	,
6745	2178	12	salt	salt	NN
6745	2178	13	,	,	,
6745	2178	14	pepper	pepper	NN
6745	2178	15	and	and	CC
6745	2178	16	nutmeg	nutmeg	NN
6745	2178	17	,	,	,
6745	2178	18	and	and	CC
6745	2178	19	then	then	RB
6745	2178	20	the	the	DT
6745	2178	21	oysters	oyster	NNS
6745	2178	22	.	.	.
6745	2179	1	Take	take	VB
6745	2179	2	from	from	IN
6745	2179	3	the	the	DT
6745	2179	4	fire	fire	NN
6745	2179	5	immediately	immediately	RB
6745	2179	6	.	.	.
6745	2180	1	Taste	taste	NN
6745	2180	2	to	to	TO
6745	2180	3	see	see	VB
6745	2180	4	if	if	IN
6745	2180	5	seasoned	season	VBN
6745	2180	6	enough	enough	RB
6745	2180	7	.	.	.
6745	2181	1	Have	have	VBP
6745	2181	2	the	the	DT
6745	2181	3	shells	shell	NNS
6745	2181	4	buttered	butter	VBN
6745	2181	5	,	,	,
6745	2181	6	and	and	CC
6745	2181	7	sprinkled	sprinkle	VBN
6745	2181	8	lightly	lightly	RB
6745	2181	9	with	with	IN
6745	2181	10	crumbs	crumb	NNS
6745	2181	11	.	.	.
6745	2182	1	Nearly	nearly	RB
6745	2182	2	fill	fill	VB
6745	2182	3	them	-PRON-	PRP
6745	2182	4	with	with	IN
6745	2182	5	the	the	DT
6745	2182	6	prepared	prepare	VBN
6745	2182	7	oysters	oyster	NNS
6745	2182	8	;	;	:
6745	2182	9	then	then	RB
6745	2182	10	cover	cover	VB
6745	2182	11	thickly	thickly	RB
6745	2182	12	with	with	IN
6745	2182	13	crumbs	crumb	NNS
6745	2182	14	.	.	.
6745	2183	1	Put	put	VB
6745	2183	2	the	the	DT
6745	2183	3	shells	shell	NNS
6745	2183	4	in	in	IN
6745	2183	5	a	a	DT
6745	2183	6	baking	baking	NN
6745	2183	7	-	-	HYPH
6745	2183	8	pan	pan	NN
6745	2183	9	,	,	,
6745	2183	10	and	and	CC
6745	2183	11	bake	bake	VB
6745	2183	12	fifteen	fifteen	JJ
6745	2183	13	minutes	minute	NNS
6745	2183	14	.	.	.
6745	2184	1	Serve	serve	VB
6745	2184	2	very	very	RB
6745	2184	3	hot	hot	JJ
6745	2184	4	,	,	,
6745	2184	5	on	on	IN
6745	2184	6	a	a	DT
6745	2184	7	large	large	JJ
6745	2184	8	platter	platter	NN
6745	2184	9	,	,	,
6745	2184	10	which	which	WDT
6745	2184	11	garnish	garnish	VBP
6745	2184	12	with	with	IN
6745	2184	13	parsley	parsley	NN
6745	2184	14	.	.	.
6745	2185	1	The	the	DT
6745	2185	2	quantity	quantity	NN
6745	2185	3	given	give	VBN
6745	2185	4	above	above	RB
6745	2185	5	will	will	MD
6745	2185	6	fill	fill	VB
6745	2185	7	twelve	twelve	CD
6745	2185	8	common	common	JJ
6745	2185	9	-	-	HYPH
6745	2185	10	sized	sized	JJ
6745	2185	11	shells	shell	NNS
6745	2185	12	.	.	.
6745	2186	1	Oyster	Oyster	NNP
6745	2186	2	Chartreuse	Chartreuse	NNP
6745	2186	3	.	.	.
6745	2187	1	One	one	CD
6745	2187	2	quart	quart	NN
6745	2187	3	of	of	IN
6745	2187	4	oysters	oyster	NNS
6745	2187	5	,	,	,
6745	2187	6	one	one	CD
6745	2187	7	pint	pint	NN
6745	2187	8	of	of	IN
6745	2187	9	cream	cream	NN
6745	2187	10	,	,	,
6745	2187	11	one	one	CD
6745	2187	12	small	small	JJ
6745	2187	13	slice	slice	NN
6745	2187	14	of	of	IN
6745	2187	15	onion	onion	NN
6745	2187	16	,	,	,
6745	2187	17	half	half	PDT
6745	2187	18	a	a	DT
6745	2187	19	cupful	cupful	NN
6745	2187	20	of	of	IN
6745	2187	21	milk	milk	NN
6745	2187	22	,	,	,
6745	2187	23	whites	white	NNS
6745	2187	24	of	of	IN
6745	2187	25	four	four	CD
6745	2187	26	eggs	egg	NNS
6745	2187	27	,	,	,
6745	2187	28	two	two	CD
6745	2187	29	table	table	NN
6745	2187	30	-	-	HYPH
6745	2187	31	spoonfuls	spoonful	NNS
6745	2187	32	of	of	IN
6745	2187	33	butter	butter	NN
6745	2187	34	,	,	,
6745	2187	35	salt	salt	NN
6745	2187	36	,	,	,
6745	2187	37	pepper	pepper	NN
6745	2187	38	,	,	,
6745	2187	39	two	two	CD
6745	2187	40	table	table	NN
6745	2187	41	-	-	HYPH
6745	2187	42	spoonfuls	spoonful	NNS
6745	2187	43	of	of	IN
6745	2187	44	flour	flour	NN
6745	2187	45	,	,	,
6745	2187	46	one	one	CD
6745	2187	47	cupful	cupful	NN
6745	2187	48	of	of	IN
6745	2187	49	fine	fine	JJ
6745	2187	50	,	,	,
6745	2187	51	dry	dry	JJ
6745	2187	52	bread	bread	NN
6745	2187	53	crumbs	crumb	VBZ
6745	2187	54	,	,	,
6745	2187	55	six	six	CD
6745	2187	56	potatoes	potato	NNS
6745	2187	57	.	.	.
6745	2188	1	Pare	pare	VB
6745	2188	2	and	and	CC
6745	2188	3	boil	boil	VB
6745	2188	4	the	the	DT
6745	2188	5	potatoes	potato	NNS
6745	2188	6	.	.	.
6745	2189	1	Mash	mash	NN
6745	2189	2	fine	fine	JJ
6745	2189	3	and	and	CC
6745	2189	4	light	light	NN
6745	2189	5	,	,	,
6745	2189	6	and	and	CC
6745	2189	7	add	add	VB
6745	2189	8	the	the	DT
6745	2189	9	milk	milk	NN
6745	2189	10	,	,	,
6745	2189	11	salt	salt	NN
6745	2189	12	,	,	,
6745	2189	13	pepper	pepper	NN
6745	2189	14	,	,	,
6745	2189	15	one	one	CD
6745	2189	16	spoonful	spoonful	NN
6745	2189	17	of	of	IN
6745	2189	18	butter	butter	NN
6745	2189	19	,	,	,
6745	2189	20	and	and	CC
6745	2189	21	then	then	RB
6745	2189	22	the	the	DT
6745	2189	23	whites	white	NNS
6745	2189	24	of	of	IN
6745	2189	25	the	the	DT
6745	2189	26	eggs	egg	NNS
6745	2189	27	,	,	,
6745	2189	28	beaten	beat	VBN
6745	2189	29	to	to	IN
6745	2189	30	a	a	DT
6745	2189	31	stiff	stiff	JJ
6745	2189	32	froth	froth	NN
6745	2189	33	.	.	.
6745	2190	1	Have	have	VBP
6745	2190	2	a	a	DT
6745	2190	3	two	two	CD
6745	2190	4	-	-	HYPH
6745	2190	5	quart	quart	NN
6745	2190	6	charlotte	charlotte	NNP
6745	2190	7	russe	russe	NNP
6745	2190	8	mould	mould	NNP
6745	2190	9	well	well	RB
6745	2190	10	buttered	butter	VBD
6745	2190	11	,	,	,
6745	2190	12	and	and	CC
6745	2190	13	sprinkle	sprinkle	VB
6745	2190	14	the	the	DT
6745	2190	15	bottom	bottom	NN
6745	2190	16	and	and	CC
6745	2190	17	sides	side	NNS
6745	2190	18	with	with	IN
6745	2190	19	the	the	DT
6745	2190	20	bread	bread	NN
6745	2190	21	crumbs	crumb	NNS
6745	2190	22	(	(	-LRB-
6745	2190	23	there	there	EX
6745	2190	24	must	must	MD
6745	2190	25	be	be	VB
6745	2190	26	butter	butter	NN
6745	2190	27	enough	enough	JJ
6745	2190	28	to	to	TO
6745	2190	29	hold	hold	VB
6745	2190	30	the	the	DT
6745	2190	31	crumbs	crumb	NNS
6745	2190	32	)	)	-RRB-
6745	2190	33	.	.	.
6745	2191	1	Line	line	VB
6745	2191	2	the	the	DT
6745	2191	3	mould	mould	NN
6745	2191	4	with	with	IN
6745	2191	5	the	the	DT
6745	2191	6	potato	potato	NN
6745	2191	7	,	,	,
6745	2191	8	and	and	CC
6745	2191	9	let	let	VB
6745	2191	10	stand	stand	VB
6745	2191	11	for	for	IN
6745	2191	12	a	a	DT
6745	2191	13	few	few	JJ
6745	2191	14	minutes	minute	NNS
6745	2191	15	.	.	.
6745	2192	1	Put	put	VB
6745	2192	2	the	the	DT
6745	2192	3	cream	cream	NN
6745	2192	4	and	and	CC
6745	2192	5	onion	onion	NN
6745	2192	6	on	on	IN
6745	2192	7	to	to	TO
6745	2192	8	boil	boil	VB
6745	2192	9	.	.	.
6745	2193	1	Mix	mix	VB
6745	2193	2	the	the	DT
6745	2193	3	flour	flour	NN
6745	2193	4	with	with	IN
6745	2193	5	a	a	DT
6745	2193	6	little	little	JJ
6745	2193	7	cold	cold	JJ
6745	2193	8	milk	milk	NN
6745	2193	9	or	or	CC
6745	2193	10	cream	cream	NN
6745	2193	11	--	--	:
6745	2193	12	about	about	RB
6745	2193	13	one	one	CD
6745	2193	14	-	-	HYPH
6745	2193	15	fourth	fourth	NN
6745	2193	16	of	of	IN
6745	2193	17	a	a	DT
6745	2193	18	cupful	cupful	JJ
6745	2193	19	--	--	:
6745	2193	20	and	and	CC
6745	2193	21	stir	stir	VB
6745	2193	22	into	into	IN
6745	2193	23	the	the	DT
6745	2193	24	boiling	boiling	NN
6745	2193	25	cream	cream	NN
6745	2193	26	.	.	.
6745	2194	1	Season	season	NN
6745	2194	2	well	well	RB
6745	2194	3	with	with	IN
6745	2194	4	salt	salt	NN
6745	2194	5	and	and	CC
6745	2194	6	pepper	pepper	NN
6745	2194	7	,	,	,
6745	2194	8	and	and	CC
6745	2194	9	cook	cook	VB
6745	2194	10	eight	eight	CD
6745	2194	11	minutes	minute	NNS
6745	2194	12	.	.	.
6745	2195	1	Let	let	VB
6745	2195	2	the	the	DT
6745	2195	3	oysters	oyster	NNS
6745	2195	4	come	come	VB
6745	2195	5	to	to	IN
6745	2195	6	a	a	DT
6745	2195	7	boil	boil	NN
6745	2195	8	in	in	IN
6745	2195	9	their	-PRON-	PRP$
6745	2195	10	own	own	JJ
6745	2195	11	liquor	liquor	NN
6745	2195	12	.	.	.
6745	2196	1	Skim	Skim	NNP
6745	2196	2	them	-PRON-	PRP
6745	2196	3	,	,	,
6745	2196	4	and	and	CC
6745	2196	5	drain	drain	VB
6745	2196	6	of	of	IN
6745	2196	7	all	all	PDT
6745	2196	8	the	the	DT
6745	2196	9	juice	juice	NN
6745	2196	10	.	.	.
6745	2197	1	Take	take	VB
6745	2197	2	the	the	DT
6745	2197	3	piece	piece	NN
6745	2197	4	of	of	IN
6745	2197	5	onion	onion	NN
6745	2197	6	from	from	IN
6745	2197	7	the	the	DT
6745	2197	8	sauce	sauce	NN
6745	2197	9	,	,	,
6745	2197	10	and	and	CC
6745	2197	11	add	add	VB
6745	2197	12	the	the	DT
6745	2197	13	oysters	oyster	NNS
6745	2197	14	.	.	.
6745	2198	1	Taste	taste	NN
6745	2198	2	to	to	TO
6745	2198	3	see	see	VB
6745	2198	4	if	if	IN
6745	2198	5	seasoned	season	VBN
6745	2198	6	enough	enough	RB
6745	2198	7	,	,	,
6745	2198	8	and	and	CC
6745	2198	9	turn	turn	VB
6745	2198	10	gently	gently	RB
6745	2198	11	into	into	IN
6745	2198	12	the	the	DT
6745	2198	13	mould	mould	NN
6745	2198	14	.	.	.
6745	2199	1	Cover	cover	VB
6745	2199	2	with	with	IN
6745	2199	3	the	the	DT
6745	2199	4	remainder	remainder	NN
6745	2199	5	of	of	IN
6745	2199	6	the	the	DT
6745	2199	7	potato	potato	NN
6745	2199	8	,	,	,
6745	2199	9	being	be	VBG
6745	2199	10	careful	careful	JJ
6745	2199	11	not	not	RB
6745	2199	12	to	to	TO
6745	2199	13	put	put	VB
6745	2199	14	on	on	RP
6745	2199	15	too	too	RB
6745	2199	16	much	much	JJ
6745	2199	17	at	at	IN
6745	2199	18	once	once	RB
6745	2199	19	,	,	,
6745	2199	20	as	as	IN
6745	2199	21	in	in	IN
6745	2199	22	that	that	DT
6745	2199	23	case	case	NN
6745	2199	24	the	the	DT
6745	2199	25	sauce	sauce	NN
6745	2199	26	would	would	MD
6745	2199	27	be	be	VB
6745	2199	28	forced	force	VBN
6745	2199	29	to	to	IN
6745	2199	30	the	the	DT
6745	2199	31	top	top	NN
6745	2199	32	.	.	.
6745	2200	1	When	when	WRB
6745	2200	2	covered	cover	VBN
6745	2200	3	,	,	,
6745	2200	4	bake	bake	VBP
6745	2200	5	half	half	PDT
6745	2200	6	an	an	DT
6745	2200	7	hour	hour	NN
6745	2200	8	in	in	IN
6745	2200	9	a	a	DT
6745	2200	10	hot	hot	JJ
6745	2200	11	oven	oven	NN
6745	2200	12	.	.	.
6745	2201	1	Take	take	VB
6745	2201	2	from	from	IN
6745	2201	3	the	the	DT
6745	2201	4	oven	oven	JJ
6745	2201	5	ten	ten	CD
6745	2201	6	minutes	minute	NNS
6745	2201	7	before	before	IN
6745	2201	8	dishing	dish	VBG
6745	2201	9	time	time	NN
6745	2201	10	,	,	,
6745	2201	11	and	and	CC
6745	2201	12	let	let	VB
6745	2201	13	it	-PRON-	PRP
6745	2201	14	stand	stand	VB
6745	2201	15	on	on	IN
6745	2201	16	the	the	DT
6745	2201	17	table	table	NN
6745	2201	18	.	.	.
6745	2202	1	Place	place	VB
6745	2202	2	a	a	DT
6745	2202	3	large	large	JJ
6745	2202	4	platter	platter	NN
6745	2202	5	over	over	IN
6745	2202	6	the	the	DT
6745	2202	7	mould	mould	NN
6745	2202	8	and	and	CC
6745	2202	9	turn	turn	VB
6745	2202	10	both	both	DT
6745	2202	11	dish	dish	NN
6745	2202	12	and	and	CC
6745	2202	13	mould	mould	NN
6745	2202	14	at	at	IN
6745	2202	15	the	the	DT
6745	2202	16	same	same	JJ
6745	2202	17	time	time	NN
6745	2202	18	.	.	.
6745	2203	1	Remove	remove	VB
6745	2203	2	the	the	DT
6745	2203	3	mould	mould	NN
6745	2203	4	very	very	RB
6745	2203	5	gently	gently	RB
6745	2203	6	.	.	.
6745	2204	1	Garnish	garnish	VB
6745	2204	2	the	the	DT
6745	2204	3	dish	dish	NN
6745	2204	4	with	with	IN
6745	2204	5	parsley	parsley	NN
6745	2204	6	,	,	,
6745	2204	7	and	and	CC
6745	2204	8	serve	serve	VB
6745	2204	9	.	.	.
6745	2205	1	A	a	DT
6745	2205	2	word	word	NN
6745	2205	3	of	of	IN
6745	2205	4	caution	caution	NN
6745	2205	5	:	:	:
6745	2205	6	Every	every	DT
6745	2205	7	part	part	NN
6745	2205	8	of	of	IN
6745	2205	9	the	the	DT
6745	2205	10	mould	mould	NNP
6745	2205	11	must	must	MD
6745	2205	12	have	have	VB
6745	2205	13	a	a	DT
6745	2205	14	thick	thick	JJ
6745	2205	15	coating	coating	NN
6745	2205	16	of	of	IN
6745	2205	17	the	the	DT
6745	2205	18	mashed	mashed	JJ
6745	2205	19	potato	potato	NN
6745	2205	20	,	,	,
6745	2205	21	and	and	CC
6745	2205	22	when	when	WRB
6745	2205	23	the	the	DT
6745	2205	24	covering	covering	NN
6745	2205	25	of	of	IN
6745	2205	26	potato	potato	NN
6745	2205	27	is	be	VBZ
6745	2205	28	put	put	VBN
6745	2205	29	on	on	IN
6745	2205	30	no	no	DT
6745	2205	31	opening	opening	NN
6745	2205	32	must	must	MD
6745	2205	33	be	be	VB
6745	2205	34	left	leave	VBN
6745	2205	35	for	for	IN
6745	2205	36	sauce	sauce	NN
6745	2205	37	to	to	TO
6745	2205	38	escape	escape	VB
6745	2205	39	.	.	.
6745	2206	1	To	to	IN
6745	2206	2	Pickle	Pickle	NNP
6745	2206	3	Oysters	Oysters	NNP
6745	2206	4	Two	two	CD
6745	2206	5	hundred	hundred	CD
6745	2206	6	large	large	JJ
6745	2206	7	oysters	oyster	NNS
6745	2206	8	,	,	,
6745	2206	9	half	half	PDT
6745	2206	10	a	a	DT
6745	2206	11	pint	pint	NN
6745	2206	12	of	of	IN
6745	2206	13	vinegar	vinegar	NN
6745	2206	14	,	,	,
6745	2206	15	half	half	PDT
6745	2206	16	a	a	DT
6745	2206	17	pint	pint	NN
6745	2206	18	of	of	IN
6745	2206	19	white	white	JJ
6745	2206	20	wine	wine	NN
6745	2206	21	,	,	,
6745	2206	22	four	four	CD
6745	2206	23	spoonfuls	spoonful	NNS
6745	2206	24	of	of	IN
6745	2206	25	salt	salt	NN
6745	2206	26	,	,	,
6745	2206	27	six	six	CD
6745	2206	28	spoonfuls	spoonful	NNS
6745	2206	29	of	of	IN
6745	2206	30	whole	whole	JJ
6745	2206	31	black	black	JJ
6745	2206	32	pepper	pepper	NN
6745	2206	33	and	and	CC
6745	2206	34	a	a	DT
6745	2206	35	little	little	JJ
6745	2206	36	mace	mace	NN
6745	2206	37	.	.	.
6745	2207	1	Strain	strain	VB
6745	2207	2	the	the	DT
6745	2207	3	liquor	liquor	NN
6745	2207	4	,	,	,
6745	2207	5	and	and	CC
6745	2207	6	add	add	VB
6745	2207	7	the	the	DT
6745	2207	8	above	above	RB
6745	2207	9	-	-	HYPH
6745	2207	10	named	name	VBN
6745	2207	11	ingredients	ingredient	NNS
6745	2207	12	.	.	.
6745	2208	1	Let	let	VB
6745	2208	2	boil	boil	VB
6745	2208	3	up	up	RP
6745	2208	4	once	once	RB
6745	2208	5	,	,	,
6745	2208	6	and	and	CC
6745	2208	7	pour	pour	VBP
6745	2208	8	,	,	,
6745	2208	9	while	while	IN
6745	2208	10	boiling	boil	VBG
6745	2208	11	hot	hot	JJ
6745	2208	12	,	,	,
6745	2208	13	over	over	IN
6745	2208	14	the	the	DT
6745	2208	15	oysters	oyster	NNS
6745	2208	16	.	.	.
6745	2209	1	After	after	IN
6745	2209	2	these	these	DT
6745	2209	3	have	have	VBP
6745	2209	4	stood	stand	VBN
6745	2209	5	ten	ten	CD
6745	2209	6	minutes	minute	NNS
6745	2209	7	pour	pour	VB
6745	2209	8	off	off	RP
6745	2209	9	the	the	DT
6745	2209	10	liquor	liquor	NN
6745	2209	11	,	,	,
6745	2209	12	which	which	WDT
6745	2209	13	,	,	,
6745	2209	14	as	as	RB
6745	2209	15	well	well	RB
6745	2209	16	as	as	IN
6745	2209	17	the	the	DT
6745	2209	18	oysters	oyster	NNS
6745	2209	19	,	,	,
6745	2209	20	should	should	MD
6745	2209	21	then	then	RB
6745	2209	22	be	be	VB
6745	2209	23	allowed	allow	VBN
6745	2209	24	to	to	TO
6745	2209	25	get	get	VB
6745	2209	26	cold	cold	JJ
6745	2209	27	.	.	.
6745	2210	1	Put	put	VB
6745	2210	2	into	into	IN
6745	2210	3	a	a	DT
6745	2210	4	jar	jar	NN
6745	2210	5	and	and	CC
6745	2210	6	cover	cover	VB
6745	2210	7	tight	tight	JJ
6745	2210	8	.	.	.
6745	2211	1	The	the	DT
6745	2211	2	oysters	oyster	NNS
6745	2211	3	will	will	MD
6745	2211	4	keep	keep	VB
6745	2211	5	some	some	DT
6745	2211	6	time	time	NN
6745	2211	7	.	.	.
6745	2212	1	LOBSTER	LOBSTER	NNP
6745	2212	2	.	.	.
6745	2213	1	Lobster	lobster	NN
6745	2213	2	,	,	,
6745	2213	3	to	to	TO
6745	2213	4	be	be	VB
6745	2213	5	eatable	eatable	JJ
6745	2213	6	,	,	,
6745	2213	7	should	should	MD
6745	2213	8	be	be	VB
6745	2213	9	perfectly	perfectly	RB
6745	2213	10	fresh	fresh	JJ
6745	2213	11	.	.	.
6745	2214	1	One	one	CD
6745	2214	2	of	of	IN
6745	2214	3	the	the	DT
6745	2214	4	tests	test	NNS
6745	2214	5	of	of	IN
6745	2214	6	freshness	freshness	NN
6745	2214	7	is	be	VBZ
6745	2214	8	to	to	TO
6745	2214	9	draw	draw	VB
6745	2214	10	back	back	RP
6745	2214	11	the	the	DT
6745	2214	12	tail	tail	NN
6745	2214	13	,	,	,
6745	2214	14	for	for	CC
6745	2214	15	if	if	IN
6745	2214	16	it	-PRON-	PRP
6745	2214	17	springs	spring	VBZ
6745	2214	18	into	into	IN
6745	2214	19	position	position	NN
6745	2214	20	again	again	RB
6745	2214	21	,	,	,
6745	2214	22	it	-PRON-	PRP
6745	2214	23	is	be	VBZ
6745	2214	24	safe	safe	JJ
6745	2214	25	to	to	TO
6745	2214	26	think	think	VB
6745	2214	27	the	the	DT
6745	2214	28	fish	fish	NN
6745	2214	29	good	good	JJ
6745	2214	30	.	.	.
6745	2215	1	The	the	DT
6745	2215	2	time	time	NN
6745	2215	3	of	of	IN
6745	2215	4	boiling	boil	VBG
6745	2215	5	varies	varie	NNS
6745	2215	6	with	with	IN
6745	2215	7	the	the	DT
6745	2215	8	size	size	NN
6745	2215	9	of	of	IN
6745	2215	10	the	the	DT
6745	2215	11	lobster	lobster	NN
6745	2215	12	and	and	CC
6745	2215	13	in	in	IN
6745	2215	14	different	different	JJ
6745	2215	15	localities	locality	NNS
6745	2215	16	.	.	.
6745	2216	1	In	in	IN
6745	2216	2	Boston	Boston	NNP
6745	2216	3	,	,	,
6745	2216	4	Rockport	Rockport	NNP
6745	2216	5	and	and	CC
6745	2216	6	other	other	JJ
6745	2216	7	places	place	NNS
6745	2216	8	on	on	IN
6745	2216	9	the	the	DT
6745	2216	10	Massachusetts	Massachusetts	NNP
6745	2216	11	coast	coast	NN
6745	2216	12	the	the	DT
6745	2216	13	time	time	NN
6745	2216	14	is	be	VBZ
6745	2216	15	fifteen	fifteen	CD
6745	2216	16	or	or	CC
6745	2216	17	twenty	twenty	CD
6745	2216	18	minutes	minute	NNS
6745	2216	19	for	for	IN
6745	2216	20	large	large	JJ
6745	2216	21	lobsters	lobster	NNS
6745	2216	22	and	and	CC
6745	2216	23	ten	ten	CD
6745	2216	24	for	for	IN
6745	2216	25	small	small	JJ
6745	2216	26	.	.	.
6745	2217	1	The	the	DT
6745	2217	2	usual	usual	JJ
6745	2217	3	way	way	NN
6745	2217	4	is	be	VBZ
6745	2217	5	to	to	TO
6745	2217	6	plunge	plunge	VB
6745	2217	7	them	-PRON-	PRP
6745	2217	8	into	into	IN
6745	2217	9	boiling	boil	VBG
6745	2217	10	water	water	NN
6745	2217	11	enough	enough	JJ
6745	2217	12	to	to	TO
6745	2217	13	cover	cover	VB
6745	2217	14	,	,	,
6745	2217	15	and	and	CC
6745	2217	16	to	to	TO
6745	2217	17	continue	continue	VB
6745	2217	18	boiling	boil	VBG
6745	2217	19	them	-PRON-	PRP
6745	2217	20	until	until	IN
6745	2217	21	they	-PRON-	PRP
6745	2217	22	are	be	VBP
6745	2217	23	done	do	VBN
6745	2217	24	.	.	.
6745	2218	1	Some	some	DT
6745	2218	2	people	people	NNS
6745	2218	3	advocate	advocate	VBP
6745	2218	4	putting	put	VBG
6745	2218	5	the	the	DT
6745	2218	6	lobsters	lobster	NNS
6745	2218	7	into	into	IN
6745	2218	8	cold	cold	JJ
6745	2218	9	water	water	NN
6745	2218	10	,	,	,
6745	2218	11	and	and	CC
6745	2218	12	letting	let	VBG
6745	2218	13	this	this	DT
6745	2218	14	come	come	VB
6745	2218	15	to	to	IN
6745	2218	16	a	a	DT
6745	2218	17	boil	boil	NN
6745	2218	18	gradually	gradually	RB
6745	2218	19	.	.	.
6745	2219	1	They	-PRON-	PRP
6745	2219	2	claim	claim	VBP
6745	2219	3	that	that	IN
6745	2219	4	the	the	DT
6745	2219	5	lobsters	lobster	NNS
6745	2219	6	do	do	VBP
6745	2219	7	not	not	RB
6745	2219	8	suffer	suffer	VB
6745	2219	9	so	so	RB
6745	2219	10	much	much	RB
6745	2219	11	.	.	.
6745	2220	1	This	this	DT
6745	2220	2	may	may	MD
6745	2220	3	be	be	VB
6745	2220	4	so	so	RB
6745	2220	5	,	,	,
6745	2220	6	but	but	CC
6745	2220	7	it	-PRON-	PRP
6745	2220	8	seems	seem	VBZ
6745	2220	9	as	as	IN
6745	2220	10	if	if	IN
6745	2220	11	death	death	NN
6745	2220	12	must	must	MD
6745	2220	13	instantly	instantly	RB
6745	2220	14	follow	follow	VB
6745	2220	15	the	the	DT
6745	2220	16	plunge	plunge	NN
6745	2220	17	into	into	IN
6745	2220	18	boiling	boiling	NN
6745	2220	19	water	water	NN
6745	2220	20	.	.	.
6745	2221	1	Cooking	cook	VBG
6745	2221	2	a	a	DT
6745	2221	3	lobster	lobster	NN
6745	2221	4	too	too	RB
6745	2221	5	long	long	RB
6745	2221	6	makes	make	VBZ
6745	2221	7	it	-PRON-	PRP
6745	2221	8	tough	tough	JJ
6745	2221	9	and	and	CC
6745	2221	10	dry	dry	JJ
6745	2221	11	.	.	.
6745	2222	1	When	when	WRB
6745	2222	2	,	,	,
6745	2222	3	on	on	IN
6745	2222	4	opening	open	VBG
6745	2222	5	a	a	DT
6745	2222	6	lobster	lobster	NN
6745	2222	7	,	,	,
6745	2222	8	you	-PRON-	PRP
6745	2222	9	find	find	VBP
6745	2222	10	the	the	DT
6745	2222	11	meat	meat	NN
6745	2222	12	clinging	cling	VBG
6745	2222	13	to	to	IN
6745	2222	14	the	the	DT
6745	2222	15	shell	shell	NN
6745	2222	16	,	,	,
6745	2222	17	and	and	CC
6745	2222	18	very	very	RB
6745	2222	19	much	much	RB
6745	2222	20	shrunken	shrink	VBN
6745	2222	21	,	,	,
6745	2222	22	you	-PRON-	PRP
6745	2222	23	may	may	MD
6745	2222	24	be	be	VB
6745	2222	25	sure	sure	JJ
6745	2222	26	the	the	DT
6745	2222	27	time	time	NN
6745	2222	28	of	of	IN
6745	2222	29	boiling	boiling	NN
6745	2222	30	was	be	VBD
6745	2222	31	too	too	RB
6745	2222	32	long	long	JJ
6745	2222	33	.	.	.
6745	2223	1	There	there	EX
6745	2223	2	are	be	VBP
6745	2223	3	very	very	RB
6745	2223	4	few	few	JJ
6745	2223	5	modes	mode	NNS
6745	2223	6	of	of	IN
6745	2223	7	cooking	cooking	NN
6745	2223	8	lobster	lobster	NN
6745	2223	9	in	in	IN
6745	2223	10	which	which	WDT
6745	2223	11	it	-PRON-	PRP
6745	2223	12	should	should	MD
6745	2223	13	be	be	VB
6745	2223	14	more	more	JJR
6745	2223	15	than	than	IN
6745	2223	16	thoroughly	thoroughly	RB
6745	2223	17	heated	heat	VBN
6745	2223	18	,	,	,
6745	2223	19	as	as	IN
6745	2223	20	much	much	JJ
6745	2223	21	cooking	cooking	NN
6745	2223	22	toughens	toughen	VBZ
6745	2223	23	it	-PRON-	PRP
6745	2223	24	and	and	CC
6745	2223	25	destroys	destroy	VBZ
6745	2223	26	the	the	DT
6745	2223	27	fine	fine	JJ
6745	2223	28	,	,	,
6745	2223	29	delicate	delicate	JJ
6745	2223	30	flavor	flavor	NN
6745	2223	31	of	of	IN
6745	2223	32	the	the	DT
6745	2223	33	meat	meat	NN
6745	2223	34	.	.	.
6745	2224	1	To	to	TO
6745	2224	2	open	open	VB
6745	2224	3	a	a	DT
6745	2224	4	lobster	lobster	NN
6745	2224	5	.	.	.
6745	2225	1	Separate	separate	VB
6745	2225	2	the	the	DT
6745	2225	3	tail	tail	NN
6745	2225	4	from	from	IN
6745	2225	5	the	the	DT
6745	2225	6	body	body	NN
6745	2225	7	,	,	,
6745	2225	8	and	and	CC
6745	2225	9	shake	shake	VB
6745	2225	10	out	out	RP
6745	2225	11	the	the	DT
6745	2225	12	tom	tom	NNP
6745	2225	13	-	-	HYPH
6745	2225	14	ally	ally	NNP
6745	2225	15	,	,	,
6745	2225	16	and	and	CC
6745	2225	17	,	,	,
6745	2225	18	also	also	RB
6745	2225	19	,	,	,
6745	2225	20	the	the	DT
6745	2225	21	"	"	``
6745	2225	22	coral	coral	NN
6745	2225	23	,	,	,
6745	2225	24	"	"	''
6745	2225	25	if	if	IN
6745	2225	26	there	there	EX
6745	2225	27	is	be	VBZ
6745	2225	28	any	any	DT
6745	2225	29	,	,	,
6745	2225	30	upon	upon	IN
6745	2225	31	a	a	DT
6745	2225	32	plate	plate	NN
6745	2225	33	.	.	.
6745	2226	1	Then	then	RB
6745	2226	2	by	by	IN
6745	2226	3	drawing	draw	VBG
6745	2226	4	the	the	DT
6745	2226	5	body	body	NN
6745	2226	6	from	from	IN
6745	2226	7	the	the	DT
6745	2226	8	shell	shell	NN
6745	2226	9	with	with	IN
6745	2226	10	the	the	DT
6745	2226	11	thumb	thumb	NN
6745	2226	12	,	,	,
6745	2226	13	and	and	CC
6745	2226	14	pressing	press	VBG
6745	2226	15	the	the	DT
6745	2226	16	part	part	NN
6745	2226	17	near	near	IN
6745	2226	18	the	the	DT
6745	2226	19	head	head	NN
6745	2226	20	against	against	IN
6745	2226	21	the	the	DT
6745	2226	22	shell	shell	NN
6745	2226	23	with	with	IN
6745	2226	24	the	the	DT
6745	2226	25	first	first	JJ
6745	2226	26	and	and	CC
6745	2226	27	second	second	JJ
6745	2226	28	finger	finger	NN
6745	2226	29	,	,	,
6745	2226	30	you	-PRON-	PRP
6745	2226	31	will	will	MD
6745	2226	32	free	free	VB
6745	2226	33	it	-PRON-	PRP
6745	2226	34	from	from	IN
6745	2226	35	the	the	DT
6745	2226	36	stomach	stomach	NN
6745	2226	37	or	or	CC
6745	2226	38	"	"	``
6745	2226	39	lady	lady	NN
6745	2226	40	.	.	.
6745	2226	41	"	"	''
6745	2227	1	Now	now	RB
6745	2227	2	split	split	VB
6745	2227	3	the	the	DT
6745	2227	4	lobster	lobster	NN
6745	2227	5	through	through	IN
6745	2227	6	the	the	DT
6745	2227	7	centre	centre	NN
6745	2227	8	and	and	CC
6745	2227	9	,	,	,
6745	2227	10	with	with	IN
6745	2227	11	a	a	DT
6745	2227	12	fork	fork	NN
6745	2227	13	,	,	,
6745	2227	14	pick	pick	VB
6745	2227	15	the	the	DT
6745	2227	16	meat	meat	NN
6745	2227	17	from	from	IN
6745	2227	18	the	the	DT
6745	2227	19	joints	joint	NNS
6745	2227	20	.	.	.
6745	2228	1	Cut	cut	VB
6745	2228	2	the	the	DT
6745	2228	3	under	under	JJ
6745	2228	4	side	side	NN
6745	2228	5	of	of	IN
6745	2228	6	the	the	DT
6745	2228	7	tail	tail	NN
6745	2228	8	shell	shell	NN
6745	2228	9	open	open	VB
6745	2228	10	and	and	CC
6745	2228	11	take	take	VB
6745	2228	12	out	out	RP
6745	2228	13	the	the	DT
6745	2228	14	meat	meat	NN
6745	2228	15	without	without	IN
6745	2228	16	breaking	break	VBG
6745	2228	17	.	.	.
6745	2229	1	On	on	IN
6745	2229	2	the	the	DT
6745	2229	3	upper	upper	JJ
6745	2229	4	part	part	NN
6745	2229	5	of	of	IN
6745	2229	6	that	that	DT
6745	2229	7	end	end	NN
6745	2229	8	of	of	IN
6745	2229	9	this	this	DT
6745	2229	10	meat	meat	NN
6745	2229	11	which	which	WDT
6745	2229	12	joined	join	VBD
6745	2229	13	the	the	DT
6745	2229	14	body	body	NN
6745	2229	15	is	be	VBZ
6745	2229	16	a	a	DT
6745	2229	17	small	small	JJ
6745	2229	18	piece	piece	NN
6745	2229	19	of	of	IN
6745	2229	20	flesh	flesh	NN
6745	2229	21	,	,	,
6745	2229	22	which	which	WDT
6745	2229	23	should	should	MD
6745	2229	24	be	be	VB
6745	2229	25	lifted	lift	VBN
6745	2229	26	;	;	:
6745	2229	27	and	and	CC
6745	2229	28	a	a	DT
6745	2229	29	strip	strip	NN
6745	2229	30	of	of	IN
6745	2229	31	meat	meat	NN
6745	2229	32	attached	attach	VBN
6745	2229	33	to	to	IN
6745	2229	34	it	-PRON-	PRP
6745	2229	35	should	should	MD
6745	2229	36	be	be	VB
6745	2229	37	turned	turn	VBN
6745	2229	38	back	back	RB
6745	2229	39	to	to	IN
6745	2229	40	the	the	DT
6745	2229	41	extreme	extreme	JJ
6745	2229	42	end	end	NN
6745	2229	43	of	of	IN
6745	2229	44	the	the	DT
6745	2229	45	tail	tail	NN
6745	2229	46	.	.	.
6745	2230	1	This	this	DT
6745	2230	2	will	will	MD
6745	2230	3	uncover	uncover	VB
6745	2230	4	a	a	DT
6745	2230	5	little	little	JJ
6745	2230	6	vein	vein	NN
6745	2230	7	,	,	,
6745	2230	8	running	run	VBG
6745	2230	9	the	the	DT
6745	2230	10	entire	entire	JJ
6745	2230	11	length	length	NN
6745	2230	12	,	,	,
6745	2230	13	which	which	WDT
6745	2230	14	must	must	MD
6745	2230	15	be	be	VB
6745	2230	16	removed	remove	VBN
6745	2230	17	.	.	.
6745	2231	1	Sometimes	sometimes	RB
6745	2231	2	this	this	DT
6745	2231	3	vein	vein	NN
6745	2231	4	is	be	VBZ
6745	2231	5	dark	dark	JJ
6745	2231	6	,	,	,
6745	2231	7	and	and	CC
6745	2231	8	sometimes	sometimes	RB
6745	2231	9	as	as	IN
6745	2231	10	light	light	JJ
6745	2231	11	as	as	IN
6745	2231	12	the	the	DT
6745	2231	13	meat	meat	NN
6745	2231	14	itself	-PRON-	PRP
6745	2231	15	.	.	.
6745	2232	1	It	-PRON-	PRP
6745	2232	2	and	and	CC
6745	2232	3	the	the	DT
6745	2232	4	stomach	stomach	NN
6745	2232	5	are	be	VBP
6745	2232	6	the	the	DT
6745	2232	7	only	only	JJ
6745	2232	8	parts	part	NNS
6745	2232	9	not	not	RB
6745	2232	10	eatable	eatable	JJ
6745	2232	11	.	.	.
6745	2233	1	The	the	DT
6745	2233	2	piece	piece	NN
6745	2233	3	that	that	WDT
6745	2233	4	covered	cover	VBD
6745	2233	5	the	the	DT
6745	2233	6	vein	vein	NN
6745	2233	7	should	should	MD
6745	2233	8	be	be	VB
6745	2233	9	turned	turn	VBN
6745	2233	10	again	again	RB
6745	2233	11	into	into	IN
6745	2233	12	place	place	NN
6745	2233	13	.	.	.
6745	2234	1	Hold	hold	VB
6745	2234	2	the	the	DT
6745	2234	3	claws	claws	NN
6745	2234	4	on	on	IN
6745	2234	5	edge	edge	NN
6745	2234	6	on	on	IN
6745	2234	7	a	a	DT
6745	2234	8	thick	thick	JJ
6745	2234	9	board	board	NN
6745	2234	10	,	,	,
6745	2234	11	and	and	CC
6745	2234	12	strike	strike	VB
6745	2234	13	hard	hard	RB
6745	2234	14	with	with	IN
6745	2234	15	a	a	DT
6745	2234	16	hammer	hammer	NN
6745	2234	17	until	until	IN
6745	2234	18	the	the	DT
6745	2234	19	shell	shell	NNP
6745	2234	20	cracks	cracks	NNP
6745	2234	21	.	.	.
6745	2235	1	Draw	draw	VB
6745	2235	2	apart	apart	RB
6745	2235	3	,	,	,
6745	2235	4	and	and	CC
6745	2235	5	take	take	VB
6745	2235	6	out	out	RP
6745	2235	7	the	the	DT
6745	2235	8	meat	meat	NN
6745	2235	9	.	.	.
6745	2236	1	If	if	IN
6745	2236	2	you	-PRON-	PRP
6745	2236	3	have	have	VBP
6745	2236	4	the	the	DT
6745	2236	5	claws	claws	NN
6745	2236	6	lying	lie	VBG
6745	2236	7	flat	flat	JJ
6745	2236	8	on	on	IN
6745	2236	9	the	the	DT
6745	2236	10	board	board	NN
6745	2236	11	when	when	WRB
6745	2236	12	you	-PRON-	PRP
6745	2236	13	strike	strike	VBP
6745	2236	14	,	,	,
6745	2236	15	you	-PRON-	PRP
6745	2236	16	not	not	RB
6745	2236	17	only	only	RB
6745	2236	18	break	break	VBP
6745	2236	19	the	the	DT
6745	2236	20	shell	shell	NN
6745	2236	21	,	,	,
6745	2236	22	but	but	CC
6745	2236	23	mash	mash	VB
6745	2236	24	the	the	DT
6745	2236	25	meat	meat	NN
6745	2236	26	,	,	,
6745	2236	27	and	and	CC
6745	2236	28	thus	thus	RB
6745	2236	29	spoil	spoil	VB
6745	2236	30	a	a	DT
6745	2236	31	fine	fine	JJ
6745	2236	32	dish	dish	NN
6745	2236	33	.	.	.
6745	2237	1	Remember	remember	VB
6745	2237	2	that	that	IN
6745	2237	3	the	the	DT
6745	2237	4	stomach	stomach	NN
6745	2237	5	of	of	IN
6745	2237	6	the	the	DT
6745	2237	7	lobster	lobster	NN
6745	2237	8	is	be	VBZ
6745	2237	9	found	find	VBN
6745	2237	10	near	near	IN
6745	2237	11	the	the	DT
6745	2237	12	head	head	NN
6745	2237	13	,	,	,
6745	2237	14	and	and	CC
6745	2237	15	is	be	VBZ
6745	2237	16	a	a	DT
6745	2237	17	small	small	JJ
6745	2237	18	,	,	,
6745	2237	19	hard	hard	JJ
6745	2237	20	sack	sack	NN
6745	2237	21	containing	contain	VBG
6745	2237	22	poisonous	poisonous	JJ
6745	2237	23	matter	matter	NN
6745	2237	24	;	;	,
6745	2237	25	and	and	CC
6745	2237	26	that	that	IN
6745	2237	27	the	the	DT
6745	2237	28	intestinal	intestinal	JJ
6745	2237	29	vein	vein	NN
6745	2237	30	is	be	VBZ
6745	2237	31	found	find	VBN
6745	2237	32	in	in	IN
6745	2237	33	the	the	DT
6745	2237	34	tail	tail	NN
6745	2237	35	.	.	.
6745	2238	1	These	these	DT
6745	2238	2	should	should	MD
6745	2238	3	always	always	RB
6745	2238	4	be	be	VB
6745	2238	5	carefully	carefully	RB
6745	2238	6	removed	remove	VBN
6745	2238	7	.	.	.
6745	2239	1	When	when	WRB
6745	2239	2	lobster	lobster	NN
6745	2239	3	is	be	VBZ
6745	2239	4	opened	open	VBN
6745	2239	5	in	in	IN
6745	2239	6	the	the	DT
6745	2239	7	manner	manner	NN
6745	2239	8	explained	explain	VBD
6745	2239	9	it	-PRON-	PRP
6745	2239	10	may	may	MD
6745	2239	11	be	be	VB
6745	2239	12	arranged	arrange	VBN
6745	2239	13	handsomely	handsomely	RB
6745	2239	14	on	on	IN
6745	2239	15	a	a	DT
6745	2239	16	dish	dish	NN
6745	2239	17	,	,	,
6745	2239	18	and	and	CC
6745	2239	19	each	each	DT
6745	2239	20	person	person	NN
6745	2239	21	can	can	MD
6745	2239	22	season	season	VB
6745	2239	23	it	-PRON-	PRP
6745	2239	24	at	at	IN
6745	2239	25	the	the	DT
6745	2239	26	table	table	NN
6745	2239	27	to	to	TO
6745	2239	28	suit	suit	VB
6745	2239	29	himself	-PRON-	PRP
6745	2239	30	.	.	.
6745	2240	1	Lobster	lobster	NN
6745	2240	2	Broiled	broil	VBN
6745	2240	3	in	in	IN
6745	2240	4	the	the	DT
6745	2240	5	Shell	Shell	NNP
6745	2240	6	.	.	.
6745	2241	1	Divide	divide	VB
6745	2241	2	the	the	DT
6745	2241	3	tail	tail	NN
6745	2241	4	into	into	IN
6745	2241	5	two	two	CD
6745	2241	6	parts	part	NNS
6745	2241	7	,	,	,
6745	2241	8	cutting	cut	VBG
6745	2241	9	lengthwise	lengthwise	RB
6745	2241	10	.	.	.
6745	2242	1	Break	break	VB
6745	2242	2	the	the	DT
6745	2242	3	large	large	JJ
6745	2242	4	claws	claws	NN
6745	2242	5	in	in	IN
6745	2242	6	two	two	CD
6745	2242	7	parts	part	NNS
6745	2242	8	,	,	,
6745	2242	9	and	and	CC
6745	2242	10	free	free	VB
6745	2242	11	the	the	DT
6745	2242	12	body	body	NN
6745	2242	13	from	from	IN
6745	2242	14	the	the	DT
6745	2242	15	small	small	JJ
6745	2242	16	claws	claw	NNS
6745	2242	17	and	and	CC
6745	2242	18	stomach	stomach	NN
6745	2242	19	.	.	.
6745	2243	1	Replace	replace	VB
6745	2243	2	the	the	DT
6745	2243	3	body	body	NN
6745	2243	4	in	in	IN
6745	2243	5	the	the	DT
6745	2243	6	shell	shell	NN
6745	2243	7	.	.	.
6745	2244	1	Put	put	VB
6745	2244	2	the	the	DT
6745	2244	3	meat	meat	NN
6745	2244	4	from	from	IN
6745	2244	5	the	the	DT
6745	2244	6	claws	claws	NN
6745	2244	7	in	in	IN
6745	2244	8	half	half	NN
6745	2244	9	of	of	IN
6745	2244	10	the	the	DT
6745	2244	11	shells	shell	NNS
6745	2244	12	it	-PRON-	PRP
6745	2244	13	came	come	VBD
6745	2244	14	from	from	IN
6745	2244	15	,	,	,
6745	2244	16	and	and	CC
6745	2244	17	put	put	VBD
6745	2244	18	the	the	DT
6745	2244	19	other	other	JJ
6745	2244	20	half	half	NN
6745	2244	21	of	of	IN
6745	2244	22	the	the	DT
6745	2244	23	shells	shell	NNS
6745	2244	24	where	where	WRB
6745	2244	25	they	-PRON-	PRP
6745	2244	26	will	will	MD
6745	2244	27	get	get	VB
6745	2244	28	hot	hot	JJ
6745	2244	29	.	.	.
6745	2245	1	Put	put	VB
6745	2245	2	the	the	DT
6745	2245	3	lobster	lobster	NN
6745	2245	4	into	into	IN
6745	2245	5	the	the	DT
6745	2245	6	double	double	JJ
6745	2245	7	broiler	broiler	NN
6745	2245	8	,	,	,
6745	2245	9	and	and	CC
6745	2245	10	cook	cook	NN
6745	2245	11	,	,	,
6745	2245	12	with	with	IN
6745	2245	13	the	the	DT
6745	2245	14	meat	meat	NN
6745	2245	15	side	side	NN
6745	2245	16	exposed	expose	VBN
6745	2245	17	to	to	IN
6745	2245	18	the	the	DT
6745	2245	19	fire	fire	NN
6745	2245	20	,	,	,
6745	2245	21	for	for	IN
6745	2245	22	eight	eight	CD
6745	2245	23	minutes	minute	NNS
6745	2245	24	;	;	:
6745	2245	25	then	then	RB
6745	2245	26	turn	turn	VB
6745	2245	27	,	,	,
6745	2245	28	and	and	CC
6745	2245	29	cook	cook	VB
6745	2245	30	ten	ten	CD
6745	2245	31	minutes	minute	NNS
6745	2245	32	longer	long	RBR
6745	2245	33	.	.	.
6745	2246	1	Place	place	NN
6745	2246	2	on	on	IN
6745	2246	3	a	a	DT
6745	2246	4	hot	hot	JJ
6745	2246	5	dish	dish	NN
6745	2246	6	,	,	,
6745	2246	7	and	and	CC
6745	2246	8	season	season	NN
6745	2246	9	slightly	slightly	RB
6745	2246	10	with	with	IN
6745	2246	11	salt	salt	NN
6745	2246	12	and	and	CC
6745	2246	13	cayenne	cayenne	NN
6745	2246	14	,	,	,
6745	2246	15	and	and	CC
6745	2246	16	then	then	RB
6745	2246	17	well	well	UH
6745	2246	18	with	with	IN
6745	2246	19	_	_	NNP
6745	2246	20	maître	maître	NNP
6745	2246	21	d	d	NNP
6745	2246	22	'	'	''
6745	2246	23	hôtel	hôtel	NNP
6745	2246	24	_	_	NNP
6745	2246	25	butter	butter	NN
6745	2246	26	.	.	.
6745	2247	1	Cover	cover	VB
6745	2247	2	the	the	DT
6745	2247	3	claws	claws	NN
6745	2247	4	with	with	IN
6745	2247	5	the	the	DT
6745	2247	6	hot	hot	JJ
6745	2247	7	shells	shell	NNS
6745	2247	8	.	.	.
6745	2248	1	Garnish	garnish	VB
6745	2248	2	the	the	DT
6745	2248	3	dish	dish	NN
6745	2248	4	with	with	IN
6745	2248	5	parsley	parsley	NN
6745	2248	6	,	,	,
6745	2248	7	and	and	CC
6745	2248	8	serve	serve	VB
6745	2248	9	.	.	.
6745	2249	1	Broiled	broil	VBN
6745	2249	2	Lobster	Lobster	NNP
6745	2249	3	.	.	.
6745	2250	1	Split	split	VB
6745	2250	2	the	the	DT
6745	2250	3	meat	meat	NN
6745	2250	4	of	of	IN
6745	2250	5	the	the	DT
6745	2250	6	tail	tail	NN
6745	2250	7	and	and	CC
6745	2250	8	claws	claws	NN
6745	2250	9	,	,	,
6745	2250	10	and	and	CC
6745	2250	11	season	season	NN
6745	2250	12	well	well	RB
6745	2250	13	with	with	IN
6745	2250	14	salt	salt	NN
6745	2250	15	and	and	CC
6745	2250	16	pepper	pepper	NN
6745	2250	17	.	.	.
6745	2251	1	Cover	cover	VB
6745	2251	2	with	with	IN
6745	2251	3	soft	soft	JJ
6745	2251	4	butter	butter	NN
6745	2251	5	and	and	CC
6745	2251	6	dredge	dredge	NN
6745	2251	7	with	with	IN
6745	2251	8	flour	flour	NN
6745	2251	9	.	.	.
6745	2252	1	Place	place	NN
6745	2252	2	in	in	IN
6745	2252	3	the	the	DT
6745	2252	4	broiler	broiler	NN
6745	2252	5	,	,	,
6745	2252	6	and	and	CC
6745	2252	7	cook	cook	VB
6745	2252	8	over	over	IN
6745	2252	9	a	a	DT
6745	2252	10	bright	bright	JJ
6745	2252	11	fire	fire	NN
6745	2252	12	until	until	IN
6745	2252	13	a	a	DT
6745	2252	14	delicate	delicate	JJ
6745	2252	15	brown	brown	NN
6745	2252	16	.	.	.
6745	2253	1	Arrange	arrange	VB
6745	2253	2	on	on	IN
6745	2253	3	a	a	DT
6745	2253	4	hot	hot	JJ
6745	2253	5	dish	dish	NN
6745	2253	6	,	,	,
6745	2253	7	pour	pour	VB
6745	2253	8	Bechamel	Bechamel	NNP
6745	2253	9	sauce	sauce	VBP
6745	2253	10	around	around	RB
6745	2253	11	,	,	,
6745	2253	12	and	and	CC
6745	2253	13	serve	serve	VB
6745	2253	14	.	.	.
6745	2254	1	Breaded	Breaded	NNP
6745	2254	2	Lobster	Lobster	NNP
6745	2254	3	.	.	.
6745	2255	1	Split	split	VB
6745	2255	2	the	the	DT
6745	2255	3	meat	meat	NN
6745	2255	4	of	of	IN
6745	2255	5	the	the	DT
6745	2255	6	tail	tail	NN
6745	2255	7	and	and	CC
6745	2255	8	claws	claws	NN
6745	2255	9	,	,	,
6745	2255	10	and	and	CC
6745	2255	11	season	season	NN
6745	2255	12	well	well	RB
6745	2255	13	with	with	IN
6745	2255	14	salt	salt	NN
6745	2255	15	and	and	CC
6745	2255	16	pepper	pepper	NN
6745	2255	17	.	.	.
6745	2256	1	Dip	dip	VB
6745	2256	2	in	in	IN
6745	2256	3	beaten	beat	VBN
6745	2256	4	egg	egg	NN
6745	2256	5	and	and	CC
6745	2256	6	then	then	RB
6745	2256	7	in	in	IN
6745	2256	8	bread	bread	NN
6745	2256	9	crumbs	crumb	NNS
6745	2256	10	,	,	,
6745	2256	11	which	which	WDT
6745	2256	12	let	let	VBD
6745	2256	13	dry	dry	VB
6745	2256	14	on	on	IN
6745	2256	15	the	the	DT
6745	2256	16	meat	meat	NN
6745	2256	17	;	;	:
6745	2256	18	and	and	CC
6745	2256	19	then	then	RB
6745	2256	20	repeat	repeat	VB
6745	2256	21	the	the	DT
6745	2256	22	operation	operation	NN
6745	2256	23	.	.	.
6745	2257	1	Place	place	NN
6745	2257	2	in	in	IN
6745	2257	3	a	a	DT
6745	2257	4	frying	frying	JJ
6745	2257	5	-	-	HYPH
6745	2257	6	basket	basket	NN
6745	2257	7	,	,	,
6745	2257	8	and	and	CC
6745	2257	9	plunge	plunge	VB
6745	2257	10	into	into	IN
6745	2257	11	boiling	boil	VBG
6745	2257	12	fat	fat	NN
6745	2257	13	.	.	.
6745	2258	1	Cook	cook	VB
6745	2258	2	till	till	IN
6745	2258	3	a	a	DT
6745	2258	4	golden	golden	JJ
6745	2258	5	brown	brown	NN
6745	2258	6	--	--	:
6745	2258	7	about	about	RB
6745	2258	8	two	two	CD
6745	2258	9	minutes	minute	NNS
6745	2258	10	.	.	.
6745	2259	1	Serve	serve	VB
6745	2259	2	with	with	IN
6745	2259	3	Tartare	Tartare	NNP
6745	2259	4	sauce	sauce	NN
6745	2259	5	.	.	.
6745	2260	1	Stewed	Stewed	NNP
6745	2260	2	Lobster	Lobster	NNP
6745	2260	3	.	.	.
6745	2261	1	The	the	DT
6745	2261	2	meat	meat	NN
6745	2261	3	of	of	IN
6745	2261	4	a	a	DT
6745	2261	5	two	two	CD
6745	2261	6	and	and	CC
6745	2261	7	a	a	DT
6745	2261	8	half	half	JJ
6745	2261	9	pound	pound	NN
6745	2261	10	lobster	lobster	NN
6745	2261	11	,	,	,
6745	2261	12	cut	cut	VBN
6745	2261	13	into	into	IN
6745	2261	14	dice	dice	NN
6745	2261	15	;	;	:
6745	2261	16	two	two	CD
6745	2261	17	table-	table-	NN
6745	2261	18	spoonfuls	spoonful	NNS
6745	2261	19	of	of	IN
6745	2261	20	butter	butter	NN
6745	2261	21	,	,	,
6745	2261	22	two	two	CD
6745	2261	23	of	of	IN
6745	2261	24	flour	flour	NN
6745	2261	25	,	,	,
6745	2261	26	one	one	CD
6745	2261	27	pint	pint	NN
6745	2261	28	of	of	IN
6745	2261	29	stock	stock	NN
6745	2261	30	or	or	CC
6745	2261	31	water	water	NN
6745	2261	32	,	,	,
6745	2261	33	a	a	DT
6745	2261	34	speck	speck	NN
6745	2261	35	of	of	IN
6745	2261	36	cayenne	cayenne	NN
6745	2261	37	,	,	,
6745	2261	38	salt	salt	NN
6745	2261	39	and	and	CC
6745	2261	40	pepper	pepper	NN
6745	2261	41	to	to	IN
6745	2261	42	taste	taste	NN
6745	2261	43	.	.	.
6745	2262	1	Let	let	VB
6745	2262	2	the	the	DT
6745	2262	3	butter	butter	NN
6745	2262	4	get	get	VB
6745	2262	5	hot	hot	JJ
6745	2262	6	,	,	,
6745	2262	7	and	and	CC
6745	2262	8	add	add	VB
6745	2262	9	the	the	DT
6745	2262	10	dry	dry	JJ
6745	2262	11	flour	flour	NN
6745	2262	12	.	.	.
6745	2263	1	Stir	stir	VB
6745	2263	2	until	until	IN
6745	2263	3	perfectly	perfectly	RB
6745	2263	4	smooth	smooth	JJ
6745	2263	5	,	,	,
6745	2263	6	when	when	WRB
6745	2263	7	add	add	VB
6745	2263	8	the	the	DT
6745	2263	9	water	water	NN
6745	2263	10	,	,	,
6745	2263	11	gradually	gradually	RB
6745	2263	12	,	,	,
6745	2263	13	stirring	stir	VBG
6745	2263	14	all	all	PDT
6745	2263	15	the	the	DT
6745	2263	16	while	while	NN
6745	2263	17	.	.	.
6745	2264	1	Season	season	NN
6745	2264	2	to	to	TO
6745	2264	3	taste	taste	VB
6745	2264	4	.	.	.
6745	2265	1	Add	add	VB
6745	2265	2	the	the	DT
6745	2265	3	lobster	lobster	NN
6745	2265	4	;	;	:
6745	2265	5	heat	heat	NN
6745	2265	6	thoroughly	thoroughly	RB
6745	2265	7	,	,	,
6745	2265	8	and	and	CC
6745	2265	9	serve	serve	VB
6745	2265	10	.	.	.
6745	2266	1	Curry	Curry	NNP
6745	2266	2	of	of	IN
6745	2266	3	Lobster	Lobster	NNP
6745	2266	4	.	.	.
6745	2267	1	The	the	DT
6745	2267	2	meat	meat	NN
6745	2267	3	of	of	IN
6745	2267	4	a	a	DT
6745	2267	5	lobster	lobster	NN
6745	2267	6	weighing	weigh	VBG
6745	2267	7	between	between	IN
6745	2267	8	two	two	CD
6745	2267	9	and	and	CC
6745	2267	10	three	three	CD
6745	2267	11	pounds	pound	NNS
6745	2267	12	,	,	,
6745	2267	13	one	one	CD
6745	2267	14	very	very	RB
6745	2267	15	small	small	JJ
6745	2267	16	onion	onion	NN
6745	2267	17	,	,	,
6745	2267	18	three	three	CD
6745	2267	19	table	table	NN
6745	2267	20	-	-	HYPH
6745	2267	21	spoonfuls	spoonful	NNS
6745	2267	22	of	of	IN
6745	2267	23	butter	butter	NN
6745	2267	24	,	,	,
6745	2267	25	two	two	CD
6745	2267	26	of	of	IN
6745	2267	27	flour	flour	NN
6745	2267	28	,	,	,
6745	2267	29	a	a	DT
6745	2267	30	scant	scant	JJ
6745	2267	31	one	one	CD
6745	2267	32	of	of	IN
6745	2267	33	curry	curry	NN
6745	2267	34	powder	powder	NN
6745	2267	35	,	,	,
6745	2267	36	a	a	DT
6745	2267	37	speck	speck	NN
6745	2267	38	of	of	IN
6745	2267	39	cayenne	cayenne	NN
6745	2267	40	,	,	,
6745	2267	41	salt	salt	NN
6745	2267	42	,	,	,
6745	2267	43	a	a	DT
6745	2267	44	scant	scant	JJ
6745	2267	45	pint	pint	NN
6745	2267	46	of	of	IN
6745	2267	47	water	water	NN
6745	2267	48	or	or	CC
6745	2267	49	stock	stock	NN
6745	2267	50	.	.	.
6745	2268	1	Let	let	VB
6745	2268	2	the	the	DT
6745	2268	3	butter	butter	NN
6745	2268	4	get	get	VB
6745	2268	5	hot	hot	JJ
6745	2268	6	;	;	:
6745	2268	7	and	and	CC
6745	2268	8	then	then	RB
6745	2268	9	add	add	VB
6745	2268	10	the	the	DT
6745	2268	11	onion	onion	NN
6745	2268	12	,	,	,
6745	2268	13	cut	cut	VBD
6745	2268	14	fine	fine	JJ
6745	2268	15	,	,	,
6745	2268	16	and	and	CC
6745	2268	17	fry	fry	NNP
6745	2268	18	brown	brown	JJ
6745	2268	19	.	.	.
6745	2269	1	When	when	WRB
6745	2269	2	the	the	DT
6745	2269	3	onion	onion	NN
6745	2269	4	is	be	VBZ
6745	2269	5	cooked	cook	VBN
6745	2269	6	add	add	VBP
6745	2269	7	the	the	DT
6745	2269	8	flour	flour	NN
6745	2269	9	and	and	CC
6745	2269	10	curry	curry	NN
6745	2269	11	powder	powder	NN
6745	2269	12	,	,	,
6745	2269	13	and	and	CC
6745	2269	14	stir	stir	VB
6745	2269	15	all	all	RB
6745	2269	16	together	together	RB
6745	2269	17	for	for	IN
6745	2269	18	two	two	CD
6745	2269	19	minutes	minute	NNS
6745	2269	20	.	.	.
6745	2270	1	Add	add	VB
6745	2270	2	stock	stock	NN
6745	2270	3	;	;	:
6745	2270	4	cook	cook	VB
6745	2270	5	two	two	CD
6745	2270	6	minutes	minute	NNS
6745	2270	7	,	,	,
6745	2270	8	and	and	CC
6745	2270	9	strain	strain	VB
6745	2270	10	.	.	.
6745	2271	1	Add	add	VB
6745	2271	2	the	the	DT
6745	2271	3	meat	meat	NN
6745	2271	4	of	of	IN
6745	2271	5	lobster	lobster	NN
6745	2271	6	,	,	,
6745	2271	7	cut	cut	VBN
6745	2271	8	into	into	IN
6745	2271	9	dice	dice	NN
6745	2271	10	,	,	,
6745	2271	11	and	and	CC
6745	2271	12	simmer	simmer	NN
6745	2271	13	five	five	CD
6745	2271	14	minutes	minute	NNS
6745	2271	15	.	.	.
6745	2272	1	Serve	serve	VB
6745	2272	2	with	with	IN
6745	2272	3	a	a	DT
6745	2272	4	border	border	NN
6745	2272	5	of	of	IN
6745	2272	6	boiled	boil	VBN
6745	2272	7	rice	rice	NN
6745	2272	8	around	around	IN
6745	2272	9	the	the	DT
6745	2272	10	dish	dish	NN
6745	2272	11	.	.	.
6745	2273	1	Devilled	Devilled	NNP
6745	2273	2	Lobster	Lobster	NNP
6745	2273	3	in	in	IN
6745	2273	4	the	the	DT
6745	2273	5	Shell	Shell	NNP
6745	2273	6	.	.	.
6745	2274	1	Two	two	CD
6745	2274	2	lobsters	lobster	NNS
6745	2274	3	,	,	,
6745	2274	4	each	each	DT
6745	2274	5	weighing	weigh	VBG
6745	2274	6	about	about	RB
6745	2274	7	two	two	CD
6745	2274	8	and	and	CC
6745	2274	9	a	a	DT
6745	2274	10	half	half	NN
6745	2274	11	pounds	pound	NNS
6745	2274	12	;	;	:
6745	2274	13	one	one	CD
6745	2274	14	pint	pint	NN
6745	2274	15	of	of	IN
6745	2274	16	cream	cream	NN
6745	2274	17	,	,	,
6745	2274	18	two	two	CD
6745	2274	19	table	table	NN
6745	2274	20	-	-	HYPH
6745	2274	21	spoonfuls	spoonful	NNS
6745	2274	22	of	of	IN
6745	2274	23	butter	butter	NN
6745	2274	24	,	,	,
6745	2274	25	two	two	CD
6745	2274	26	of	of	IN
6745	2274	27	flour	flour	NN
6745	2274	28	,	,	,
6745	2274	29	one	one	CD
6745	2274	30	of	of	IN
6745	2274	31	mustard	mustard	NN
6745	2274	32	,	,	,
6745	2274	33	a	a	DT
6745	2274	34	speck	speck	NN
6745	2274	35	of	of	IN
6745	2274	36	cayenne	cayenne	NN
6745	2274	37	,	,	,
6745	2274	38	salt	salt	NN
6745	2274	39	,	,	,
6745	2274	40	pepper	pepper	NN
6745	2274	41	,	,	,
6745	2274	42	a	a	DT
6745	2274	43	scant	scant	JJ
6745	2274	44	pint	pint	NN
6745	2274	45	of	of	IN
6745	2274	46	bread	bread	NN
6745	2274	47	crumbs	crumb	NNS
6745	2274	48	.	.	.
6745	2275	1	Open	open	VB
6745	2275	2	the	the	DT
6745	2275	3	lobster	lobster	NN
6745	2275	4	and	and	CC
6745	2275	5	,	,	,
6745	2275	6	with	with	IN
6745	2275	7	a	a	DT
6745	2275	8	sharp	sharp	JJ
6745	2275	9	knife	knife	NN
6745	2275	10	,	,	,
6745	2275	11	cut	cut	VBD
6745	2275	12	the	the	DT
6745	2275	13	meat	meat	NN
6745	2275	14	rather	rather	RB
6745	2275	15	fine	fine	RB
6745	2275	16	.	.	.
6745	2276	1	Be	be	VB
6745	2276	2	careful	careful	JJ
6745	2276	3	,	,	,
6745	2276	4	in	in	IN
6745	2276	5	opening	opening	NN
6745	2276	6	,	,	,
6745	2276	7	not	not	RB
6745	2276	8	to	to	TO
6745	2276	9	break	break	VB
6745	2276	10	the	the	DT
6745	2276	11	body	body	NN
6745	2276	12	or	or	CC
6745	2276	13	tail	tail	NN
6745	2276	14	shells	shell	NNS
6745	2276	15	.	.	.
6745	2277	1	Wash	wash	VB
6745	2277	2	these	these	DT
6745	2277	3	shells	shell	NNS
6745	2277	4	and	and	CC
6745	2277	5	wipe	wipe	NN
6745	2277	6	dry	dry	JJ
6745	2277	7	;	;	:
6745	2277	8	join	join	VB
6745	2277	9	them	-PRON-	PRP
6745	2277	10	in	in	IN
6745	2277	11	the	the	DT
6745	2277	12	form	form	NN
6745	2277	13	of	of	IN
6745	2277	14	a	a	DT
6745	2277	15	boat	boat	NN
6745	2277	16	,	,	,
6745	2277	17	that	that	IN
6745	2277	18	they	-PRON-	PRP
6745	2277	19	may	may	MD
6745	2277	20	hold	hold	VB
6745	2277	21	the	the	DT
6745	2277	22	prepared	prepare	VBN
6745	2277	23	meat	meat	NN
6745	2277	24	.	.	.
6745	2278	1	Put	put	VB
6745	2278	2	the	the	DT
6745	2278	3	cream	cream	NN
6745	2278	4	on	on	RP
6745	2278	5	to	to	TO
6745	2278	6	boil	boil	VB
6745	2278	7	.	.	.
6745	2279	1	Mix	mix	VB
6745	2279	2	the	the	DT
6745	2279	3	butter	butter	NN
6745	2279	4	,	,	,
6745	2279	5	flour	flour	NN
6745	2279	6	,	,	,
6745	2279	7	mustard	mustard	NN
6745	2279	8	and	and	CC
6745	2279	9	pepper	pepper	NN
6745	2279	10	together	together	RB
6745	2279	11	,	,	,
6745	2279	12	and	and	CC
6745	2279	13	add	add	VB
6745	2279	14	three	three	CD
6745	2279	15	spoonfuls	spoonful	NNS
6745	2279	16	of	of	IN
6745	2279	17	the	the	DT
6745	2279	18	boiling	boiling	NN
6745	2279	19	cream	cream	NN
6745	2279	20	.	.	.
6745	2280	1	Stir	stir	VB
6745	2280	2	all	all	DT
6745	2280	3	into	into	IN
6745	2280	4	the	the	DT
6745	2280	5	remaining	remain	VBG
6745	2280	6	cream	cream	NN
6745	2280	7	,	,	,
6745	2280	8	and	and	CC
6745	2280	9	cook	cook	VB
6745	2280	10	two	two	CD
6745	2280	11	minutes	minute	NNS
6745	2280	12	.	.	.
6745	2281	1	Add	add	VB
6745	2281	2	the	the	DT
6745	2281	3	lobster	lobster	NN
6745	2281	4	,	,	,
6745	2281	5	salt	salt	NN
6745	2281	6	and	and	CC
6745	2281	7	pepper	pepper	NN
6745	2281	8	,	,	,
6745	2281	9	and	and	CC
6745	2281	10	boil	boil	VB
6745	2281	11	one	one	CD
6745	2281	12	minute	minute	NN
6745	2281	13	.	.	.
6745	2282	1	Fill	fill	VB
6745	2282	2	the	the	DT
6745	2282	3	shells	shell	NNS
6745	2282	4	with	with	IN
6745	2282	5	the	the	DT
6745	2282	6	mixture	mixture	NN
6745	2282	7	,	,	,
6745	2282	8	and	and	CC
6745	2282	9	place	place	NN
6745	2282	10	in	in	IN
6745	2282	11	a	a	DT
6745	2282	12	pan	pan	NN
6745	2282	13	,	,	,
6745	2282	14	with	with	IN
6745	2282	15	something	something	NN
6745	2282	16	to	to	TO
6745	2282	17	keep	keep	VB
6745	2282	18	them	-PRON-	PRP
6745	2282	19	in	in	IN
6745	2282	20	position	position	NN
6745	2282	21	(	(	-LRB-
6745	2282	22	a	a	DT
6745	2282	23	few	few	JJ
6745	2282	24	small	small	JJ
6745	2282	25	stones	stone	NNS
6745	2282	26	answer	answer	VBP
6745	2282	27	very	very	RB
6745	2282	28	well	well	RB
6745	2282	29	)	)	-RRB-
6745	2282	30	.	.	.
6745	2283	1	Cover	cover	VB
6745	2283	2	with	with	IN
6745	2283	3	the	the	DT
6745	2283	4	bread	bread	NN
6745	2283	5	crumbs	crumb	VBZ
6745	2283	6	,	,	,
6745	2283	7	and	and	CC
6745	2283	8	brown	brown	JJ
6745	2283	9	for	for	IN
6745	2283	10	twenty	twenty	CD
6745	2283	11	minutes	minute	NNS
6745	2283	12	in	in	IN
6745	2283	13	a	a	DT
6745	2283	14	hot	hot	JJ
6745	2283	15	oven	oven	NN
6745	2283	16	.	.	.
6745	2284	1	Serve	serve	VB
6745	2284	2	on	on	IN
6745	2284	3	a	a	DT
6745	2284	4	long	long	JJ
6745	2284	5	,	,	,
6745	2284	6	narrow	narrow	JJ
6745	2284	7	dish	dish	NN
6745	2284	8	;	;	:
6745	2284	9	the	the	DT
6745	2284	10	body	body	NN
6745	2284	11	in	in	IN
6745	2284	12	the	the	DT
6745	2284	13	centre	centre	NN
6745	2284	14	,	,	,
6745	2284	15	the	the	DT
6745	2284	16	tails	tail	NNS
6745	2284	17	at	at	IN
6745	2284	18	either	either	DT
6745	2284	19	end	end	NN
6745	2284	20	.	.	.
6745	2285	1	Garnish	garnish	VB
6745	2285	2	with	with	IN
6745	2285	3	parsley	parsley	NN
6745	2285	4	.	.	.
6745	2286	1	If	if	IN
6745	2286	2	for	for	IN
6745	2286	3	a	a	DT
6745	2286	4	large	large	JJ
6745	2286	5	company	company	NN
6745	2286	6	,	,	,
6745	2286	7	it	-PRON-	PRP
6745	2286	8	would	would	MD
6745	2286	9	be	be	VB
6745	2286	10	best	good	JJS
6745	2286	11	to	to	TO
6745	2286	12	have	have	VB
6745	2286	13	a	a	DT
6745	2286	14	broad	broad	JJ
6745	2286	15	dish	dish	NN
6745	2286	16	,	,	,
6745	2286	17	and	and	CC
6745	2286	18	have	have	VBP
6745	2286	19	four	four	CD
6745	2286	20	lobsters	lobster	NNS
6745	2286	21	,	,	,
6745	2286	22	instead	instead	RB
6745	2286	23	of	of	IN
6745	2286	24	two	two	CD
6745	2286	25	.	.	.
6745	2287	1	This	this	DT
6745	2287	2	is	be	VBZ
6745	2287	3	a	a	DT
6745	2287	4	very	very	RB
6745	2287	5	handsome	handsome	JJ
6745	2287	6	dish	dish	NN
6745	2287	7	,	,	,
6745	2287	8	and	and	CC
6745	2287	9	is	be	VBZ
6745	2287	10	really	really	RB
6745	2287	11	not	not	RB
6745	2287	12	hard	hard	JJ
6745	2287	13	to	to	TO
6745	2287	14	cook	cook	VB
6745	2287	15	.	.	.
6745	2288	1	There	there	EX
6745	2288	2	is	be	VBZ
6745	2288	3	always	always	RB
6745	2288	4	a	a	DT
6745	2288	5	little	little	JJ
6745	2288	6	more	more	JJR
6745	2288	7	of	of	IN
6745	2288	8	the	the	DT
6745	2288	9	prepared	prepared	JJ
6745	2288	10	lobster	lobster	NN
6745	2288	11	than	than	IN
6745	2288	12	will	will	MD
6745	2288	13	go	go	VB
6745	2288	14	into	into	IN
6745	2288	15	the	the	DT
6745	2288	16	shells	shell	NNS
6745	2288	17	without	without	IN
6745	2288	18	crowding	crowding	NN
6745	2288	19	,	,	,
6745	2288	20	and	and	CC
6745	2288	21	this	this	DT
6745	2288	22	is	be	VBZ
6745	2288	23	nice	nice	JJ
6745	2288	24	warmed	warm	VBN
6745	2288	25	and	and	CC
6745	2288	26	served	serve	VBD
6745	2288	27	on	on	IN
6745	2288	28	slices	slice	NNS
6745	2288	29	of	of	IN
6745	2288	30	crisp	crisp	JJ
6745	2288	31	toast	toast	NN
6745	2288	32	.	.	.
6745	2289	1	Escaloped	Escaloped	NNP
6745	2289	2	Lobster	Lobster	NNP
6745	2289	3	.	.	.
6745	2290	1	Prepare	prepare	VB
6745	2290	2	the	the	DT
6745	2290	3	lobster	lobster	NN
6745	2290	4	as	as	IN
6745	2290	5	for	for	IN
6745	2290	6	devilling	devilling	NN
6745	2290	7	,	,	,
6745	2290	8	omitting	omit	VBG
6745	2290	9	,	,	,
6745	2290	10	however	however	RB
6745	2290	11	,	,	,
6745	2290	12	the	the	DT
6745	2290	13	mustard	mustard	NN
6745	2290	14	.	.	.
6745	2291	1	Turn	turn	VB
6745	2291	2	into	into	IN
6745	2291	3	a	a	DT
6745	2291	4	buttered	butter	VBN
6745	2291	5	escollop	escollop	NN
6745	2291	6	dish	dish	NN
6745	2291	7	,	,	,
6745	2291	8	and	and	CC
6745	2291	9	cover	cover	VB
6745	2291	10	thickly	thickly	RB
6745	2291	11	with	with	IN
6745	2291	12	crumbs	crumb	NNS
6745	2291	13	.	.	.
6745	2292	1	Brown	Brown	NNP
6745	2292	2	in	in	IN
6745	2292	3	a	a	DT
6745	2292	4	hot	hot	JJ
6745	2292	5	oven	oven	NN
6745	2292	6	,	,	,
6745	2292	7	and	and	CC
6745	2292	8	serve	serve	VB
6745	2292	9	.	.	.
6745	2293	1	White	white	JJ
6745	2293	2	stock	stock	NN
6745	2293	3	may	may	MD
6745	2293	4	be	be	VB
6745	2293	5	used	use	VBN
6745	2293	6	instead	instead	RB
6745	2293	7	of	of	IN
6745	2293	8	the	the	DT
6745	2293	9	cream	cream	NN
6745	2293	10	.	.	.
6745	2294	1	Many	many	JJ
6745	2294	2	people	people	NNS
6745	2294	3	who	who	WP
6745	2294	4	can	can	MD
6745	2294	5	not	not	RB
6745	2294	6	eat	eat	VB
6745	2294	7	lobster	lobster	NN
6745	2294	8	when	when	WRB
6745	2294	9	prepared	prepare	VBN
6745	2294	10	with	with	IN
6745	2294	11	cream	cream	NN
6745	2294	12	or	or	CC
6745	2294	13	milk	milk	NN
6745	2294	14	,	,	,
6745	2294	15	find	find	VB
6745	2294	16	it	-PRON-	PRP
6745	2294	17	palatable	palatable	JJ
6745	2294	18	when	when	WRB
6745	2294	19	prepared	prepare	VBN
6745	2294	20	with	with	IN
6745	2294	21	stock	stock	NN
6745	2294	22	or	or	CC
6745	2294	23	water	water	NN
6745	2294	24	.	.	.
6745	2295	1	Lobster	Lobster	NNP
6745	2295	2	Cutlets	Cutlets	NNPS
6745	2295	3	.	.	.
6745	2296	1	A	a	DT
6745	2296	2	lobster	lobster	NN
6745	2296	3	weighing	weigh	VBG
6745	2296	4	between	between	IN
6745	2296	5	two	two	CD
6745	2296	6	and	and	CC
6745	2296	7	a	a	DT
6745	2296	8	half	half	NN
6745	2296	9	and	and	CC
6745	2296	10	three	three	CD
6745	2296	11	pounds	pound	NNS
6745	2296	12	,	,	,
6745	2296	13	three	three	CD
6745	2296	14	table	table	NN
6745	2296	15	-	-	HYPH
6745	2296	16	spoonfuls	spoonful	NNS
6745	2296	17	of	of	IN
6745	2296	18	butter	butter	NN
6745	2296	19	,	,	,
6745	2296	20	half	half	PDT
6745	2296	21	a	a	DT
6745	2296	22	cupful	cupful	NN
6745	2296	23	of	of	IN
6745	2296	24	stock	stock	NN
6745	2296	25	or	or	CC
6745	2296	26	cream	cream	NN
6745	2296	27	,	,	,
6745	2296	28	one	one	CD
6745	2296	29	heaping	heaping	NN
6745	2296	30	table	table	NN
6745	2296	31	-	-	HYPH
6745	2296	32	spoonful	spoonful	JJ
6745	2296	33	of	of	IN
6745	2296	34	flour	flour	NN
6745	2296	35	,	,	,
6745	2296	36	a	a	DT
6745	2296	37	speck	speck	NN
6745	2296	38	of	of	IN
6745	2296	39	cayenne	cayenne	NN
6745	2296	40	,	,	,
6745	2296	41	salt	salt	NN
6745	2296	42	,	,	,
6745	2296	43	two	two	CD
6745	2296	44	eggs	egg	NNS
6745	2296	45	,	,	,
6745	2296	46	about	about	IN
6745	2296	47	a	a	DT
6745	2296	48	pint	pint	NN
6745	2296	49	of	of	IN
6745	2296	50	bread	bread	NN
6745	2296	51	crumbs	crumb	NNS
6745	2296	52	,	,	,
6745	2296	53	twelve	twelve	CD
6745	2296	54	sprigs	sprig	NNS
6745	2296	55	of	of	IN
6745	2296	56	parsley	parsley	NNP
6745	2296	57	.	.	.
6745	2297	1	Cut	cut	VB
6745	2297	2	the	the	DT
6745	2297	3	meat	meat	NN
6745	2297	4	of	of	IN
6745	2297	5	the	the	DT
6745	2297	6	lobster	lobster	NN
6745	2297	7	into	into	IN
6745	2297	8	fine	fine	JJ
6745	2297	9	dice	dice	NN
6745	2297	10	,	,	,
6745	2297	11	and	and	CC
6745	2297	12	season	season	NN
6745	2297	13	with	with	IN
6745	2297	14	salt	salt	NN
6745	2297	15	and	and	CC
6745	2297	16	pepper	pepper	NN
6745	2297	17	.	.	.
6745	2298	1	Put	put	VB
6745	2298	2	the	the	DT
6745	2298	3	butter	butter	NN
6745	2298	4	on	on	RP
6745	2298	5	to	to	IN
6745	2298	6	heat	heat	NN
6745	2298	7	.	.	.
6745	2299	1	Add	add	VB
6745	2299	2	the	the	DT
6745	2299	3	flour	flour	NN
6745	2299	4	,	,	,
6745	2299	5	and	and	CC
6745	2299	6	when	when	WRB
6745	2299	7	smooth	smooth	JJ
6745	2299	8	,	,	,
6745	2299	9	add	add	VB
6745	2299	10	the	the	DT
6745	2299	11	stock	stock	NN
6745	2299	12	and	and	CC
6745	2299	13	one	one	CD
6745	2299	14	well	well	RB
6745	2299	15	-	-	HYPH
6745	2299	16	beaten	beat	VBN
6745	2299	17	egg	egg	NN
6745	2299	18	.	.	.
6745	2300	1	Season	season	NN
6745	2300	2	.	.	.
6745	2301	1	Boil	boil	VB
6745	2301	2	up	up	RP
6745	2301	3	once	once	RB
6745	2301	4	,	,	,
6745	2301	5	add	add	VB
6745	2301	6	the	the	DT
6745	2301	7	lobster	lobster	NN
6745	2301	8	,	,	,
6745	2301	9	and	and	CC
6745	2301	10	take	take	VB
6745	2301	11	from	from	IN
6745	2301	12	the	the	DT
6745	2301	13	fire	fire	NN
6745	2301	14	immediately	immediately	RB
6745	2301	15	.	.	.
6745	2302	1	Now	now	RB
6745	2302	2	add	add	VB
6745	2302	3	a	a	DT
6745	2302	4	table	table	NN
6745	2302	5	-	-	HYPH
6745	2302	6	spoonful	spoonful	JJ
6745	2302	7	of	of	IN
6745	2302	8	lemon	lemon	NN
6745	2302	9	juice	juice	NN
6745	2302	10	.	.	.
6745	2303	1	Butter	butter	VB
6745	2303	2	a	a	DT
6745	2303	3	platter	platter	NN
6745	2303	4	,	,	,
6745	2303	5	and	and	CC
6745	2303	6	pour	pour	VB
6745	2303	7	the	the	DT
6745	2303	8	mixture	mixture	NN
6745	2303	9	upon	upon	IN
6745	2303	10	it	-PRON-	PRP
6745	2303	11	,	,	,
6745	2303	12	to	to	IN
6745	2303	13	the	the	DT
6745	2303	14	thickness	thickness	NN
6745	2303	15	of	of	IN
6745	2303	16	about	about	RB
6745	2303	17	an	an	DT
6745	2303	18	inch	inch	NN
6745	2303	19	.	.	.
6745	2304	1	Make	make	VB
6745	2304	2	perfectly	perfectly	RB
6745	2304	3	smooth	smooth	JJ
6745	2304	4	with	with	IN
6745	2304	5	a	a	DT
6745	2304	6	knife	knife	NN
6745	2304	7	,	,	,
6745	2304	8	and	and	CC
6745	2304	9	set	set	VBD
6745	2304	10	away	away	RB
6745	2304	11	to	to	IN
6745	2304	12	cool	cool	JJ
6745	2304	13	.	.	.
6745	2305	1	When	when	WRB
6745	2305	2	cool	cool	JJ
6745	2305	3	,	,	,
6745	2305	4	cut	cut	VBN
6745	2305	5	into	into	IN
6745	2305	6	chops	chop	NNS
6745	2305	7	,	,	,
6745	2305	8	to	to	TO
6745	2305	9	resemble	resemble	VB
6745	2305	10	cutlets	cutlet	NNS
6745	2305	11	.	.	.
6745	2306	1	Dip	dip	VB
6745	2306	2	in	in	IN
6745	2306	3	beaten	beat	VBN
6745	2306	4	egg	egg	NN
6745	2306	5	and	and	CC
6745	2306	6	then	then	RB
6745	2306	7	in	in	IN
6745	2306	8	bread	bread	NN
6745	2306	9	crumbs	crumb	NNS
6745	2306	10	,	,	,
6745	2306	11	being	be	VBG
6745	2306	12	sure	sure	JJ
6745	2306	13	to	to	TO
6745	2306	14	have	have	VB
6745	2306	15	every	every	DT
6745	2306	16	part	part	NN
6745	2306	17	covered	cover	VBN
6745	2306	18	.	.	.
6745	2307	1	Place	place	NN
6745	2307	2	in	in	IN
6745	2307	3	the	the	DT
6745	2307	4	frying	frying	JJ
6745	2307	5	-	-	HYPH
6745	2307	6	basket	basket	NN
6745	2307	7	and	and	CC
6745	2307	8	plunge	plunge	VB
6745	2307	9	into	into	IN
6745	2307	10	boiling	boil	VBG
6745	2307	11	fat	fat	NN
6745	2307	12	.	.	.
6745	2308	1	Cook	cook	VB
6745	2308	2	till	till	IN
6745	2308	3	a	a	DT
6745	2308	4	rich	rich	JJ
6745	2308	5	brown	brown	NN
6745	2308	6	.	.	.
6745	2309	1	It	-PRON-	PRP
6745	2309	2	will	will	MD
6745	2309	3	take	take	VB
6745	2309	4	about	about	RB
6745	2309	5	two	two	CD
6745	2309	6	minutes	minute	NNS
6745	2309	7	.	.	.
6745	2310	1	Drain	drain	VB
6745	2310	2	for	for	IN
6745	2310	3	a	a	DT
6745	2310	4	moment	moment	NN
6745	2310	5	in	in	IN
6745	2310	6	the	the	DT
6745	2310	7	basket	basket	NN
6745	2310	8	;	;	:
6745	2310	9	then	then	RB
6745	2310	10	arrange	arrange	VB
6745	2310	11	on	on	IN
6745	2310	12	a	a	DT
6745	2310	13	hot	hot	JJ
6745	2310	14	dish	dish	NN
6745	2310	15	,	,	,
6745	2310	16	and	and	CC
6745	2310	17	put	put	VBD
6745	2310	18	part	part	NN
6745	2310	19	of	of	IN
6745	2310	20	a	a	DT
6745	2310	21	small	small	JJ
6745	2310	22	claw	claw	NN
6745	2310	23	in	in	IN
6745	2310	24	each	each	DT
6745	2310	25	one	one	NN
6745	2310	26	,	,	,
6745	2310	27	to	to	TO
6745	2310	28	represent	represent	VB
6745	2310	29	the	the	DT
6745	2310	30	bone	bone	NN
6745	2310	31	in	in	IN
6745	2310	32	a	a	DT
6745	2310	33	cutlet	cutlet	NN
6745	2310	34	.	.	.
6745	2311	1	Put	put	VB
6745	2311	2	the	the	DT
6745	2311	3	parsley	parsley	NN
6745	2311	4	in	in	IN
6745	2311	5	the	the	DT
6745	2311	6	basket	basket	NN
6745	2311	7	and	and	CC
6745	2311	8	plunge	plunge	VB
6745	2311	9	for	for	IN
6745	2311	10	a	a	DT
6745	2311	11	moment	moment	NN
6745	2311	12	into	into	IN
6745	2311	13	the	the	DT
6745	2311	14	boiling	boil	VBG
6745	2311	15	fat	fat	NN
6745	2311	16	.	.	.
6745	2312	1	Garnish	garnish	VB
6745	2312	2	with	with	IN
6745	2312	3	this	this	DT
6745	2312	4	,	,	,
6745	2312	5	or	or	CC
6745	2312	6	,	,	,
6745	2312	7	pour	pour	VB
6745	2312	8	a	a	DT
6745	2312	9	white	white	JJ
6745	2312	10	or	or	CC
6745	2312	11	Bechamel	Bechamel	NNP
6745	2312	12	sauce	sauce	NN
6745	2312	13	around	around	IN
6745	2312	14	the	the	DT
6745	2312	15	dish	dish	NN
6745	2312	16	,	,	,
6745	2312	17	and	and	CC
6745	2312	18	garnish	garnish	VB
6745	2312	19	with	with	IN
6745	2312	20	fresh	fresh	JJ
6745	2312	21	parsley	parsley	NN
6745	2312	22	.	.	.
6745	2313	1	The	the	DT
6745	2313	2	quantity	quantity	NN
6745	2313	3	given	give	VBN
6745	2313	4	will	will	MD
6745	2313	5	make	make	VB
6745	2313	6	six	six	CD
6745	2313	7	or	or	CC
6745	2313	8	seven	seven	CD
6745	2313	9	cutlets	cutlet	NNS
6745	2313	10	.	.	.
6745	2314	1	Canned	Canned	NNP
6745	2314	2	Lobster	Lobster	NNP
6745	2314	3	.	.	.
6745	2315	1	Canned	can	VBN
6745	2315	2	lobster	lobster	NN
6745	2315	3	can	can	MD
6745	2315	4	be	be	VB
6745	2315	5	used	use	VBN
6745	2315	6	for	for	IN
6745	2315	7	cutlets	cutlet	NNS
6745	2315	8	,	,	,
6745	2315	9	stews	stew	NNS
6745	2315	10	,	,	,
6745	2315	11	curries	curry	NNS
6745	2315	12	and	and	CC
6745	2315	13	patties	patty	NNS
6745	2315	14	,	,	,
6745	2315	15	can	can	MD
6745	2315	16	be	be	VB
6745	2315	17	escaloped	escalope	VBN
6745	2315	18	,	,	,
6745	2315	19	or	or	CC
6745	2315	20	served	serve	VBN
6745	2315	21	on	on	IN
6745	2315	22	toast	toast	NN
6745	2315	23	.	.	.
6745	2316	1	OTHER	other	JJ
6745	2316	2	SHELL	SHELL	NNP
6745	2316	3	-	-	HYPH
6745	2316	4	FISH	FISH	NNP
6745	2316	5	.	.	.
6745	2317	1	Stewed	Stewed	NNP
6745	2317	2	Terrapins	Terrapins	NNP
6745	2317	3	.	.	.
6745	2318	1	Put	put	VB
6745	2318	2	them	-PRON-	PRP
6745	2318	3	into	into	IN
6745	2318	4	boiling	boiling	NN
6745	2318	5	water	water	NN
6745	2318	6	,	,	,
6745	2318	7	and	and	CC
6745	2318	8	boil	boil	VB
6745	2318	9	rapidly	rapidly	RB
6745	2318	10	for	for	IN
6745	2318	11	ten	ten	CD
6745	2318	12	or	or	CC
6745	2318	13	fifteen	fifteen	CD
6745	2318	14	minutes	minute	NNS
6745	2318	15	,	,	,
6745	2318	16	or	or	CC
6745	2318	17	until	until	IN
6745	2318	18	the	the	DT
6745	2318	19	nails	nail	NNS
6745	2318	20	will	will	MD
6745	2318	21	come	come	VB
6745	2318	22	out	out	RP
6745	2318	23	and	and	CC
6745	2318	24	the	the	DT
6745	2318	25	black	black	JJ
6745	2318	26	skin	skin	NN
6745	2318	27	rub	rub	NNP
6745	2318	28	off--	off--	NNP
6745	2318	29	the	the	DT
6745	2318	30	time	time	NN
6745	2318	31	depending	depend	VBG
6745	2318	32	upon	upon	IN
6745	2318	33	the	the	DT
6745	2318	34	size	size	NN
6745	2318	35	of	of	IN
6745	2318	36	the	the	DT
6745	2318	37	fish	fish	NN
6745	2318	38	.	.	.
6745	2319	1	After	after	IN
6745	2319	2	this	this	DT
6745	2319	3	,	,	,
6745	2319	4	put	put	VBN
6745	2319	5	into	into	IN
6745	2319	6	fresh	fresh	JJ
6745	2319	7	boiling	boiling	NN
6745	2319	8	water	water	NN
6745	2319	9	,	,	,
6745	2319	10	and	and	CC
6745	2319	11	boil	boil	VB
6745	2319	12	until	until	IN
6745	2319	13	the	the	DT
6745	2319	14	under	under	IN
6745	2319	15	shell	shell	NNP
6745	2319	16	cracks	cracks	NNP
6745	2319	17	,	,	,
6745	2319	18	which	which	WDT
6745	2319	19	will	will	MD
6745	2319	20	be	be	VB
6745	2319	21	about	about	RB
6745	2319	22	three	three	CD
6745	2319	23	-	-	HYPH
6745	2319	24	quarters	quarter	NNS
6745	2319	25	of	of	IN
6745	2319	26	an	an	DT
6745	2319	27	hour	hour	NN
6745	2319	28	.	.	.
6745	2320	1	Remove	remove	VB
6745	2320	2	the	the	DT
6745	2320	3	under	under	IN
6745	2320	4	shell	shell	NN
6745	2320	5	,	,	,
6745	2320	6	throw	throw	VB
6745	2320	7	away	away	RP
6745	2320	8	the	the	DT
6745	2320	9	sand	sand	NN
6745	2320	10	and	and	CC
6745	2320	11	gall	gall	NN
6745	2320	12	bags	bag	NNS
6745	2320	13	,	,	,
6745	2320	14	take	take	VBP
6745	2320	15	out	out	RP
6745	2320	16	intestines	intestine	NNS
6745	2320	17	,	,	,
6745	2320	18	and	and	CC
6745	2320	19	put	put	VBD
6745	2320	20	the	the	DT
6745	2320	21	terrapins	terrapin	NNS
6745	2320	22	to	to	TO
6745	2320	23	boil	boil	VB
6745	2320	24	again	again	RB
6745	2320	25	in	in	IN
6745	2320	26	the	the	DT
6745	2320	27	same	same	JJ
6745	2320	28	water	water	NN
6745	2320	29	for	for	IN
6745	2320	30	an	an	DT
6745	2320	31	hour	hour	NN
6745	2320	32	.	.	.
6745	2321	1	Pick	pick	VB
6745	2321	2	liver	liver	NN
6745	2321	3	and	and	CC
6745	2321	4	meat	meat	NN
6745	2321	5	from	from	IN
6745	2321	6	upper	upper	JJ
6745	2321	7	shell	shell	NN
6745	2321	8	.	.	.
6745	2322	1	Cut	cut	VB
6745	2322	2	the	the	DT
6745	2322	3	intestines	intestine	NNS
6745	2322	4	in	in	IN
6745	2322	5	small	small	JJ
6745	2322	6	pieces	piece	NNS
6745	2322	7	,	,	,
6745	2322	8	and	and	CC
6745	2322	9	add	add	VB
6745	2322	10	to	to	IN
6745	2322	11	this	this	DT
6745	2322	12	meat	meat	NN
6745	2322	13	.	.	.
6745	2323	1	Pour	pour	VB
6745	2323	2	over	over	IN
6745	2323	3	all	all	PDT
6745	2323	4	a	a	DT
6745	2323	5	quantity	quantity	NN
6745	2323	6	of	of	IN
6745	2323	7	the	the	DT
6745	2323	8	liquor	liquor	NN
6745	2323	9	in	in	IN
6745	2323	10	which	which	WDT
6745	2323	11	the	the	DT
6745	2323	12	intestines	intestine	NNS
6745	2323	13	were	be	VBD
6745	2323	14	boiled	boil	VBN
6745	2323	15	sufficient	sufficient	JJ
6745	2323	16	to	to	TO
6745	2323	17	make	make	VB
6745	2323	18	very	very	RB
6745	2323	19	moist	moist	NN
6745	2323	20	.	.	.
6745	2324	1	Put	put	VB
6745	2324	2	away	away	RB
6745	2324	3	until	until	IN
6745	2324	4	the	the	DT
6745	2324	5	next	next	JJ
6745	2324	6	day	day	NN
6745	2324	7	.	.	.
6745	2325	1	For	for	IN
6745	2325	2	each	each	DT
6745	2325	3	terrapin	terrapin	NN
6745	2325	4	,	,	,
6745	2325	5	if	if	IN
6745	2325	6	of	of	IN
6745	2325	7	good	good	JJ
6745	2325	8	size	size	NN
6745	2325	9	,	,	,
6745	2325	10	a	a	DT
6745	2325	11	gill	gill	NN
6745	2325	12	of	of	IN
6745	2325	13	cream	cream	NN
6745	2325	14	and	and	CC
6745	2325	15	of	of	IN
6745	2325	16	wine	wine	NN
6745	2325	17	,	,	,
6745	2325	18	half	half	PDT
6745	2325	19	a	a	DT
6745	2325	20	cupful	cupful	NN
6745	2325	21	of	of	IN
6745	2325	22	butter	butter	NN
6745	2325	23	,	,	,
6745	2325	24	yolks	yolk	NNS
6745	2325	25	of	of	IN
6745	2325	26	two	two	CD
6745	2325	27	hard	hard	RB
6745	2325	28	-	-	HYPH
6745	2325	29	boiled	boil	VBN
6745	2325	30	eggs	egg	NNS
6745	2325	31	,	,	,
6745	2325	32	rubbed	rub	VBD
6745	2325	33	smooth	smooth	JJ
6745	2325	34	,	,	,
6745	2325	35	salt	salt	NN
6745	2325	36	,	,	,
6745	2325	37	pepper	pepper	NN
6745	2325	38	and	and	CC
6745	2325	39	cayenne	cayenne	NN
6745	2325	40	are	be	VBP
6745	2325	41	needed	need	VBN
6745	2325	42	.	.	.
6745	2326	1	Pour	pour	VB
6745	2326	2	over	over	IN
6745	2326	3	the	the	DT
6745	2326	4	terrapin	terrapin	NN
6745	2326	5	,	,	,
6745	2326	6	let	let	VB
6745	2326	7	it	-PRON-	PRP
6745	2326	8	come	come	VB
6745	2326	9	to	to	IN
6745	2326	10	a	a	DT
6745	2326	11	boil	boil	NN
6745	2326	12	,	,	,
6745	2326	13	and	and	CC
6745	2326	14	serve,--[Mrs	serve,--[Mrs	NNP
6745	2326	15	.	.	.
6745	2326	16	Furness	furness	RB
6745	2326	17	,	,	,
6745	2326	18	of	of	IN
6745	2326	19	Philadelphia	Philadelphia	NNP
6745	2326	20	.	.	.
6745	2326	21	]	]	-RRB-
6745	2327	1	Soft	soft	JJ
6745	2327	2	-	-	HYPH
6745	2327	3	Shell	Shell	NNP
6745	2327	4	Crabs	Crabs	NNP
6745	2327	5	.	.	.
6745	2328	1	Lift	lift	VB
6745	2328	2	the	the	DT
6745	2328	3	shell	shell	NN
6745	2328	4	at	at	IN
6745	2328	5	both	both	DT
6745	2328	6	sides	side	NNS
6745	2328	7	and	and	CC
6745	2328	8	remove	remove	VB
6745	2328	9	the	the	DT
6745	2328	10	spongy	spongy	JJ
6745	2328	11	substance	substance	NN
6745	2328	12	found	find	VBN
6745	2328	13	on	on	IN
6745	2328	14	the	the	DT
6745	2328	15	back	back	NN
6745	2328	16	.	.	.
6745	2329	1	Then	then	RB
6745	2329	2	pull	pull	VB
6745	2329	3	off	off	RP
6745	2329	4	the	the	DT
6745	2329	5	"	"	``
6745	2329	6	apron	apron	NN
6745	2329	7	,	,	,
6745	2329	8	"	"	''
6745	2329	9	which	which	WDT
6745	2329	10	will	will	MD
6745	2329	11	be	be	VB
6745	2329	12	found	find	VBN
6745	2329	13	on	on	IN
6745	2329	14	the	the	DT
6745	2329	15	under	under	JJ
6745	2329	16	side	side	NN
6745	2329	17	,	,	,
6745	2329	18	and	and	CC
6745	2329	19	to	to	TO
6745	2329	20	which	which	WDT
6745	2329	21	is	be	VBZ
6745	2329	22	attached	attach	VBN
6745	2329	23	a	a	DT
6745	2329	24	substance	substance	NN
6745	2329	25	like	like	IN
6745	2329	26	that	that	DT
6745	2329	27	removed	remove	VBD
6745	2329	28	from	from	IN
6745	2329	29	the	the	DT
6745	2329	30	back	back	NN
6745	2329	31	.	.	.
6745	2330	1	Now	now	RB
6745	2330	2	wipe	wipe	VB
6745	2330	3	the	the	DT
6745	2330	4	crabs	crab	NNS
6745	2330	5	,	,	,
6745	2330	6	and	and	CC
6745	2330	7	dip	dip	VB
6745	2330	8	them	-PRON-	PRP
6745	2330	9	in	in	IN
6745	2330	10	beaten	beat	VBN
6745	2330	11	egg	egg	NN
6745	2330	12	,	,	,
6745	2330	13	and	and	CC
6745	2330	14	then	then	RB
6745	2330	15	in	in	IN
6745	2330	16	fine	fine	JJ
6745	2330	17	bread	bread	NN
6745	2330	18	or	or	CC
6745	2330	19	cracker	cracker	NN
6745	2330	20	crumbs	crumb	NNS
6745	2330	21	.	.	.
6745	2331	1	Fry	fry	CD
6745	2331	2	in	in	IN
6745	2331	3	boiling	boil	VBG
6745	2331	4	fat	fat	NN
6745	2331	5	from	from	IN
6745	2331	6	eight	eight	CD
6745	2331	7	to	to	TO
6745	2331	8	ten	ten	CD
6745	2331	9	minutes	minute	NNS
6745	2331	10	,	,	,
6745	2331	11	the	the	DT
6745	2331	12	time	time	NN
6745	2331	13	depending	depend	VBG
6745	2331	14	upon	upon	IN
6745	2331	15	the	the	DT
6745	2331	16	size	size	NN
6745	2331	17	of	of	IN
6745	2331	18	the	the	DT
6745	2331	19	crabs	crab	NNS
6745	2331	20	.	.	.
6745	2332	1	Serve	serve	VB
6745	2332	2	with	with	IN
6745	2332	3	Tartare	Tartare	NNP
6745	2332	4	sauce	sauce	NN
6745	2332	5	.	.	.
6745	2333	1	Or	or	CC
6745	2333	2	,	,	,
6745	2333	3	the	the	DT
6745	2333	4	egg	egg	NN
6745	2333	5	and	and	CC
6745	2333	6	bread	bread	NN
6745	2333	7	crumbs	crumb	NNS
6745	2333	8	may	may	MD
6745	2333	9	be	be	VB
6745	2333	10	omitted	omit	VBN
6745	2333	11	.	.	.
6745	2334	1	Season	season	NN
6745	2334	2	with	with	IN
6745	2334	3	salt	salt	NN
6745	2334	4	and	and	CC
6745	2334	5	cayenne	cayenne	NN
6745	2334	6	,	,	,
6745	2334	7	and	and	CC
6745	2334	8	fry	fry	VB
6745	2334	9	as	as	IN
6745	2334	10	before	before	RB
6745	2334	11	,	,	,
6745	2334	12	When	when	WRB
6745	2334	13	broiled	broil	VBN
6745	2334	14	,	,	,
6745	2334	15	crabs	crab	NNS
6745	2334	16	are	be	VBP
6745	2334	17	cleaned	clean	VBN
6745	2334	18	,	,	,
6745	2334	19	and	and	CC
6745	2334	20	seasoned	season	VBN
6745	2334	21	with	with	IN
6745	2334	22	salt	salt	NN
6745	2334	23	and	and	CC
6745	2334	24	cayenne	cayenne	NN
6745	2334	25	;	;	:
6745	2334	26	are	be	VBP
6745	2334	27	then	then	RB
6745	2334	28	dropped	drop	VBN
6745	2334	29	into	into	IN
6745	2334	30	boiling	boiling	NN
6745	2334	31	water	water	NN
6745	2334	32	for	for	IN
6745	2334	33	one	one	CD
6745	2334	34	minute	minute	NN
6745	2334	35	,	,	,
6745	2334	36	taken	take	VBN
6745	2334	37	up	up	RP
6745	2334	38	,	,	,
6745	2334	39	and	and	CC
6745	2334	40	broiled	broil	VBN
6745	2334	41	over	over	IN
6745	2334	42	a	a	DT
6745	2334	43	hot	hot	JJ
6745	2334	44	fire	fire	NN
6745	2334	45	for	for	IN
6745	2334	46	eight	eight	CD
6745	2334	47	minutes	minute	NNS
6745	2334	48	.	.	.
6745	2335	1	They	-PRON-	PRP
6745	2335	2	are	be	VBP
6745	2335	3	served	serve	VBN
6745	2335	4	with	with	IN
6745	2335	5	_	_	NNP
6745	2335	6	maître	maître	NNP
6745	2335	7	d	d	NNP
6745	2335	8	'	'	''
6745	2335	9	hôtel	hôtel	NNP
6745	2335	10	_	_	NNP
6745	2335	11	butter	butter	NN
6745	2335	12	or	or	CC
6745	2335	13	Tartare	Tartare	NNP
6745	2335	14	sauce	sauce	NN
6745	2335	15	.	.	.
6745	2336	1	MEATS	MEATS	NNP
6745	2336	2	.	.	.
6745	2337	1	BOILING	BOILING	NNP
6745	2337	2	.	.	.
6745	2338	1	All	all	DT
6745	2338	2	pieces	piece	NNS
6745	2338	3	,	,	,
6745	2338	4	unless	unless	IN
6745	2338	5	very	very	JJ
6745	2338	6	salt	salt	NN
6745	2338	7	,	,	,
6745	2338	8	should	should	MD
6745	2338	9	be	be	VB
6745	2338	10	plunged	plunge	VBN
6745	2338	11	into	into	IN
6745	2338	12	boiling	boiling	NN
6745	2338	13	water	water	NN
6745	2338	14	,	,	,
6745	2338	15	and	and	CC
6745	2338	16	boiled	boil	VBD
6745	2338	17	rapidly	rapidly	RB
6745	2338	18	for	for	IN
6745	2338	19	fifteen	fifteen	CD
6745	2338	20	minutes	minute	NNS
6745	2338	21	,	,	,
6745	2338	22	to	to	TO
6745	2338	23	harden	harden	VB
6745	2338	24	the	the	DT
6745	2338	25	albumen	albuman	NNS
6745	2338	26	that	that	WDT
6745	2338	27	is	be	VBZ
6745	2338	28	on	on	IN
6745	2338	29	the	the	DT
6745	2338	30	outside	outside	NN
6745	2338	31	,	,	,
6745	2338	32	and	and	CC
6745	2338	33	thus	thus	RB
6745	2338	34	keep	keep	VB
6745	2338	35	in	in	RP
6745	2338	36	the	the	DT
6745	2338	37	juices	juice	NNS
6745	2338	38	.	.	.
6745	2339	1	The	the	DT
6745	2339	2	kettle	kettle	NN
6745	2339	3	should	should	MD
6745	2339	4	then	then	RB
6745	2339	5	be	be	VB
6745	2339	6	put	put	VBN
6745	2339	7	back	back	RB
6745	2339	8	where	where	WRB
6745	2339	9	it	-PRON-	PRP
6745	2339	10	will	will	MD
6745	2339	11	just	just	RB
6745	2339	12	simmer	simmer	VB
6745	2339	13	,	,	,
6745	2339	14	for	for	IN
6745	2339	15	meat	meat	NN
6745	2339	16	that	that	WDT
6745	2339	17	is	be	VBZ
6745	2339	18	boiled	boil	VBN
6745	2339	19	rapidly	rapidly	RB
6745	2339	20	becomes	become	VBZ
6745	2339	21	hard	hard	JJ
6745	2339	22	and	and	CC
6745	2339	23	stringy	stringy	JJ
6745	2339	24	,	,	,
6745	2339	25	while	while	IN
6745	2339	26	that	that	DT
6745	2339	27	which	which	WDT
6745	2339	28	is	be	VBZ
6745	2339	29	kept	keep	VBN
6745	2339	30	just	just	RB
6745	2339	31	at	at	IN
6745	2339	32	the	the	DT
6745	2339	33	boiling	boiling	NN
6745	2339	34	point	point	NN
6745	2339	35	(	(	-LRB-
6745	2339	36	where	where	WRB
6745	2339	37	the	the	DT
6745	2339	38	water	water	NN
6745	2339	39	hardly	hardly	RB
6745	2339	40	bubbles	bubble	VBZ
6745	2339	41	)	)	-RRB-
6745	2339	42	will	will	MD
6745	2339	43	cut	cut	VB
6745	2339	44	tender	tender	NN
6745	2339	45	and	and	CC
6745	2339	46	juicy	juicy	NNP
6745	2339	47	,	,	,
6745	2339	48	provided	provide	VBN
6745	2339	49	there	there	EX
6745	2339	50	is	be	VBZ
6745	2339	51	any	any	DT
6745	2339	52	juiciness	juiciness	NN
6745	2339	53	in	in	IN
6745	2339	54	it	-PRON-	PRP
6745	2339	55	at	at	IN
6745	2339	56	the	the	DT
6745	2339	57	beginning	beginning	NN
6745	2339	58	.	.	.
6745	2340	1	White	white	JJ
6745	2340	2	meats	meat	NNS
6745	2340	3	,	,	,
6745	2340	4	like	like	IN
6745	2340	5	mutton	mutton	NN
6745	2340	6	and	and	CC
6745	2340	7	poultry	poultry	NN
6745	2340	8	,	,	,
6745	2340	9	are	be	VBP
6745	2340	10	improved	improve	VBN
6745	2340	11	in	in	IN
6745	2340	12	appearance	appearance	NN
6745	2340	13	by	by	IN
6745	2340	14	having	have	VBG
6745	2340	15	rice	rice	NN
6745	2340	16	boiled	boil	VBN
6745	2340	17	with	with	IN
6745	2340	18	them	-PRON-	PRP
6745	2340	19	;	;	:
6745	2340	20	or	or	CC
6745	2340	21	,	,	,
6745	2340	22	a	a	DT
6745	2340	23	still	still	RB
6745	2340	24	better	well	JJR
6745	2340	25	way	way	NN
6745	2340	26	is	be	VBZ
6745	2340	27	to	to	TO
6745	2340	28	thickly	thickly	RB
6745	2340	29	flour	flour	VB
6745	2340	30	a	a	DT
6745	2340	31	piece	piece	NN
6745	2340	32	of	of	IN
6745	2340	33	coarse	coarse	JJ
6745	2340	34	cotton	cotton	NN
6745	2340	35	cloth	cloth	NN
6745	2340	36	,	,	,
6745	2340	37	pin	pin	VB
6745	2340	38	the	the	DT
6745	2340	39	meat	meat	NN
6745	2340	40	in	in	IN
6745	2340	41	it	-PRON-	PRP
6745	2340	42	,	,	,
6745	2340	43	and	and	CC
6745	2340	44	place	place	NN
6745	2340	45	in	in	IN
6745	2340	46	the	the	DT
6745	2340	47	boiling	boiling	NN
6745	2340	48	water	water	NN
6745	2340	49	.	.	.
6745	2341	1	Meat	meat	NN
6745	2341	2	cooked	cook	VBN
6745	2341	3	in	in	IN
6745	2341	4	this	this	DT
6745	2341	5	way	way	NN
6745	2341	6	will	will	MD
6745	2341	7	be	be	VB
6745	2341	8	extremely	extremely	RB
6745	2341	9	juicy	juicy	JJ
6745	2341	10	.	.	.
6745	2342	1	Leg	Leg	NNP
6745	2342	2	of	of	IN
6745	2342	3	Mutton	Mutton	NNP
6745	2342	4	.	.	.
6745	2343	1	Cook	Cook	NNP
6745	2343	2	,	,	,
6745	2343	3	as	as	IN
6745	2343	4	directed	direct	VBN
6745	2343	5	,	,	,
6745	2343	6	in	in	IN
6745	2343	7	boiling	boil	VBG
6745	2343	8	water	water	NN
6745	2343	9	to	to	TO
6745	2343	10	cover	cover	VB
6745	2343	11	.	.	.
6745	2344	1	A	a	DT
6745	2344	2	leg	leg	NN
6745	2344	3	that	that	WDT
6745	2344	4	weighs	weigh	VBZ
6745	2344	5	eight	eight	CD
6745	2344	6	or	or	CC
6745	2344	7	nine	nine	CD
6745	2344	8	pounds	pound	NNS
6745	2344	9	will	will	MD
6745	2344	10	cook	cook	VB
6745	2344	11	in	in	IN
6745	2344	12	one	one	CD
6745	2344	13	hour	hour	NN
6745	2344	14	and	and	CC
6745	2344	15	a	a	DT
6745	2344	16	quarter	quarter	NN
6745	2344	17	if	if	IN
6745	2344	18	it	-PRON-	PRP
6745	2344	19	is	be	VBZ
6745	2344	20	wanted	want	VBN
6745	2344	21	done	do	VBN
6745	2344	22	rare	rare	JJ
6745	2344	23	.	.	.
6745	2345	1	Allow	allow	VB
6745	2345	2	five	five	CD
6745	2345	3	minutes	minute	NNS
6745	2345	4	for	for	IN
6745	2345	5	every	every	DT
6745	2345	6	additional	additional	JJ
6745	2345	7	pound	pound	NN
6745	2345	8	.	.	.
6745	2346	1	Save	save	VB
6745	2346	2	the	the	DT
6745	2346	3	water	water	NN
6745	2346	4	for	for	IN
6745	2346	5	soups	soup	NNS
6745	2346	6	.	.	.
6745	2347	1	Lamb	Lamb	NNP
6745	2347	2	.	.	.
6745	2348	1	Cook	cook	VB
6745	2348	2	the	the	DT
6745	2348	3	same	same	JJ
6745	2348	4	as	as	IN
6745	2348	5	mutton	mutton	NN
6745	2348	6	.	.	.
6745	2349	1	Serve	serve	VB
6745	2349	2	with	with	IN
6745	2349	3	drawn	drawn	JJ
6745	2349	4	butter	butter	NN
6745	2349	5	.	.	.
6745	2350	1	Boiled	Boiled	NNP
6745	2350	2	Ham	Ham	NNP
6745	2350	3	.	.	.
6745	2351	1	Wash	wash	VB
6745	2351	2	the	the	DT
6745	2351	3	ham	ham	NN
6745	2351	4	very	very	RB
6745	2351	5	clean	clean	JJ
6745	2351	6	,	,	,
6745	2351	7	and	and	CC
6745	2351	8	put	put	VBD
6745	2351	9	on	on	RP
6745	2351	10	with	with	IN
6745	2351	11	cold	cold	JJ
6745	2351	12	water	water	NN
6745	2351	13	to	to	TO
6745	2351	14	cover	cover	VB
6745	2351	15	.	.	.
6745	2352	1	Simmer	simmer	NN
6745	2352	2	gently	gently	RB
6745	2352	3	five	five	CD
6745	2352	4	hours	hour	NNS
6745	2352	5	,	,	,
6745	2352	6	and	and	CC
6745	2352	7	set	set	VBD
6745	2352	8	the	the	DT
6745	2352	9	kettle	kettle	NN
6745	2352	10	aside	aside	RB
6745	2352	11	for	for	IN
6745	2352	12	one	one	CD
6745	2352	13	or	or	CC
6745	2352	14	two	two	CD
6745	2352	15	hours	hour	NNS
6745	2352	16	.	.	.
6745	2353	1	When	when	WRB
6745	2353	2	nearly	nearly	RB
6745	2353	3	cold	cold	JJ
6745	2353	4	,	,	,
6745	2353	5	take	take	VB
6745	2353	6	out	out	RP
6745	2353	7	the	the	DT
6745	2353	8	ham	ham	NN
6745	2353	9	and	and	CC
6745	2353	10	draw	draw	VB
6745	2353	11	off	off	RP
6745	2353	12	the	the	DT
6745	2353	13	skin	skin	NN
6745	2353	14	.	.	.
6745	2354	1	Cover	cover	VB
6745	2354	2	with	with	IN
6745	2354	3	cracker	cracker	NN
6745	2354	4	crumbs	crumb	NNS
6745	2354	5	and	and	CC
6745	2354	6	about	about	RB
6745	2354	7	three	three	CD
6745	2354	8	table	table	NN
6745	2354	9	-	-	HYPH
6745	2354	10	spoonfuls	spoonful	NNS
6745	2354	11	of	of	IN
6745	2354	12	sugar	sugar	NN
6745	2354	13	.	.	.
6745	2355	1	Place	place	NN
6745	2355	2	in	in	IN
6745	2355	3	the	the	DT
6745	2355	4	oven	oven	NN
6745	2355	5	,	,	,
6745	2355	6	in	in	IN
6745	2355	7	a	a	DT
6745	2355	8	baking	baking	NN
6745	2355	9	-	-	HYPH
6745	2355	10	pan	pan	NN
6745	2355	11	,	,	,
6745	2355	12	for	for	IN
6745	2355	13	thirty	thirty	CD
6745	2355	14	or	or	CC
6745	2355	15	forty	forty	CD
6745	2355	16	minutes	minute	NNS
6745	2355	17	.	.	.
6745	2356	1	Many	many	JJ
6745	2356	2	people	people	NNS
6745	2356	3	stick	stick	VBP
6745	2356	4	cloves	clove	NNS
6745	2356	5	into	into	IN
6745	2356	6	the	the	DT
6745	2356	7	fat	fat	JJ
6745	2356	8	part	part	NN
6745	2356	9	of	of	IN
6745	2356	10	the	the	DT
6745	2356	11	ham	ham	NN
6745	2356	12	,	,	,
6745	2356	13	and	and	CC
6745	2356	14	use	use	VB
6745	2356	15	only	only	RB
6745	2356	16	a	a	DT
6745	2356	17	few	few	JJ
6745	2356	18	crumbs	crumb	NNS
6745	2356	19	.	.	.
6745	2357	1	The	the	DT
6745	2357	2	time	time	NN
6745	2357	3	given	give	VBN
6745	2357	4	is	be	VBZ
6745	2357	5	for	for	IN
6745	2357	6	a	a	DT
6745	2357	7	ham	ham	NN
6745	2357	8	weighing	weigh	VBG
6745	2357	9	about	about	RB
6745	2357	10	twelve	twelve	CD
6745	2357	11	pounds	pound	NNS
6745	2357	12	;	;	:
6745	2357	13	every	every	DT
6745	2357	14	pound	pound	NN
6745	2357	15	over	over	IN
6745	2357	16	that	that	WDT
6745	2357	17	will	will	MD
6745	2357	18	require	require	VB
6745	2357	19	fifteen	fifteen	CD
6745	2357	20	minutes	minute	NNS
6745	2357	21	more	more	RBR
6745	2357	22	.	.	.
6745	2358	1	The	the	DT
6745	2358	2	fish	fish	NN
6745	2358	3	kettle	kettle	NN
6745	2358	4	comes	come	VBZ
6745	2358	5	next	next	RB
6745	2358	6	to	to	IN
6745	2358	7	a	a	DT
6745	2358	8	regular	regular	JJ
6745	2358	9	ham	ham	NN
6745	2358	10	kettle	kettle	NN
6745	2358	11	,	,	,
6745	2358	12	and	and	CC
6745	2358	13	answers	answer	NNS
6745	2358	14	quite	quite	RB
6745	2358	15	as	as	RB
6745	2358	16	well	well	RB
6745	2358	17	as	as	IN
6745	2358	18	both	both	DT
6745	2358	19	.	.	.
6745	2359	1	If	if	IN
6745	2359	2	you	-PRON-	PRP
6745	2359	3	have	have	VBP
6745	2359	4	neither	neither	CC
6745	2359	5	kettle	kettle	NN
6745	2359	6	,	,	,
6745	2359	7	and	and	CC
6745	2359	8	no	no	DT
6745	2359	9	pot	pot	NN
6745	2359	10	large	large	JJ
6745	2359	11	enough	enough	RB
6745	2359	12	to	to	TO
6745	2359	13	hold	hold	VB
6745	2359	14	all	all	PDT
6745	2359	15	the	the	DT
6745	2359	16	meat	meat	NN
6745	2359	17	,	,	,
6745	2359	18	cut	cut	VBD
6745	2359	19	off	off	RP
6745	2359	20	the	the	DT
6745	2359	21	knuckle	knuckle	NN
6745	2359	22	,	,	,
6745	2359	23	which	which	WDT
6745	2359	24	will	will	MD
6745	2359	25	cook	cook	VB
6745	2359	26	in	in	RP
6745	2359	27	about	about	RB
6745	2359	28	two	two	CD
6745	2359	29	hours	hour	NNS
6745	2359	30	.	.	.
6745	2360	1	But	but	CC
6745	2360	2	this	this	DT
6745	2360	3	rather	rather	RB
6745	2360	4	hurts	hurt	VBZ
6745	2360	5	the	the	DT
6745	2360	6	flavor	flavor	NN
6745	2360	7	and	and	CC
6745	2360	8	appearance	appearance	NN
6745	2360	9	of	of	IN
6745	2360	10	the	the	DT
6745	2360	11	dish	dish	NN
6745	2360	12	.	.	.
6745	2361	1	Salt	Salt	NNP
6745	2361	2	Tongue	Tongue	NNP
6745	2361	3	.	.	.
6745	2362	1	Soak	soak	VB
6745	2362	2	over	over	IN
6745	2362	3	night	night	NN
6745	2362	4	,	,	,
6745	2362	5	and	and	CC
6745	2362	6	cook	cook	VB
6745	2362	7	from	from	IN
6745	2362	8	five	five	CD
6745	2362	9	to	to	TO
6745	2362	10	six	six	CD
6745	2362	11	hours	hour	NNS
6745	2362	12	.	.	.
6745	2363	1	Throw	throw	VB
6745	2363	2	into	into	IN
6745	2363	3	cold	cold	JJ
6745	2363	4	water	water	NN
6745	2363	5	and	and	CC
6745	2363	6	peel	peel	VB
6745	2363	7	off	off	RP
6745	2363	8	the	the	DT
6745	2363	9	skin	skin	NN
6745	2363	10	.	.	.
6745	2364	1	Fresh	fresh	JJ
6745	2364	2	Tongue	Tongue	NNP
6745	2364	3	.	.	.
6745	2365	1	Put	put	VB
6745	2365	2	into	into	IN
6745	2365	3	boiling	boiling	NN
6745	2365	4	water	water	NN
6745	2365	5	to	to	TO
6745	2365	6	cover	cover	VB
6745	2365	7	,	,	,
6745	2365	8	with	with	IN
6745	2365	9	two	two	CD
6745	2365	10	table	table	NN
6745	2365	11	-	-	HYPH
6745	2365	12	spoonfuls	spoonful	NNS
6745	2365	13	of	of	IN
6745	2365	14	salt	salt	NN
6745	2365	15	.	.	.
6745	2366	1	Cook	cook	VB
6745	2366	2	from	from	IN
6745	2366	3	five	five	CD
6745	2366	4	to	to	TO
6745	2366	5	six	six	CD
6745	2366	6	hours	hour	NNS
6745	2366	7	.	.	.
6745	2367	1	Skin	skin	NN
6745	2367	2	the	the	DT
6745	2367	3	same	same	JJ
6745	2367	4	as	as	IN
6745	2367	5	salt	salt	NN
6745	2367	6	tongue	tongue	NN
6745	2367	7	.	.	.
6745	2368	1	Corned	Corned	NNP
6745	2368	2	Beef	Beef	NNP
6745	2368	3	.	.	.
6745	2369	1	Wash	wash	VB
6745	2369	2	,	,	,
6745	2369	3	and	and	CC
6745	2369	4	put	put	VBN
6745	2369	5	into	into	IN
6745	2369	6	cold	cold	JJ
6745	2369	7	water	water	NN
6745	2369	8	,	,	,
6745	2369	9	if	if	IN
6745	2369	10	very	very	JJ
6745	2369	11	salt	salt	NN
6745	2369	12	;	;	:
6745	2369	13	but	but	CC
6745	2369	14	such	such	PDT
6745	2369	15	a	a	DT
6745	2369	16	piece	piece	NN
6745	2369	17	as	as	IN
6745	2369	18	one	one	CD
6745	2369	19	finds	find	VBZ
6745	2369	20	in	in	IN
6745	2369	21	town	town	NN
6745	2369	22	and	and	CC
6745	2369	23	city	city	NN
6745	2369	24	shops	shop	NNS
6745	2369	25	,	,	,
6745	2369	26	and	and	CC
6745	2369	27	which	which	WDT
6745	2369	28	the	the	DT
6745	2369	29	butchers	butcher	NNS
6745	2369	30	corn	corn	VBP
6745	2369	31	themselves	-PRON-	PRP
6745	2369	32	,	,	,
6745	2369	33	put	put	VBN
6745	2369	34	into	into	IN
6745	2369	35	boiling	boiling	NN
6745	2369	36	water	water	NN
6745	2369	37	.	.	.
6745	2370	1	Cook	cook	VB
6745	2370	2	very	very	RB
6745	2370	3	slowly	slowly	RB
6745	2370	4	for	for	IN
6745	2370	5	six	six	CD
6745	2370	6	hours	hour	NNS
6745	2370	7	.	.	.
6745	2371	1	This	this	DT
6745	2371	2	time	time	NN
6745	2371	3	is	be	VBZ
6745	2371	4	for	for	IN
6745	2371	5	a	a	DT
6745	2371	6	piece	piece	NN
6745	2371	7	weighing	weigh	VBG
6745	2371	8	eight	eight	CD
6745	2371	9	or	or	CC
6745	2371	10	ten	ten	CD
6745	2371	11	pounds	pound	NNS
6745	2371	12	.	.	.
6745	2372	1	When	when	WRB
6745	2372	2	it	-PRON-	PRP
6745	2372	3	is	be	VBZ
6745	2372	4	to	to	TO
6745	2372	5	be	be	VB
6745	2372	6	served	serve	VBN
6745	2372	7	cold	cold	JJ
6745	2372	8	let	let	VB
6745	2372	9	it	-PRON-	PRP
6745	2372	10	stand	stand	VB
6745	2372	11	for	for	IN
6745	2372	12	one	one	CD
6745	2372	13	or	or	CC
6745	2372	14	two	two	CD
6745	2372	15	hours	hour	NNS
6745	2372	16	in	in	IN
6745	2372	17	the	the	DT
6745	2372	18	water	water	NN
6745	2372	19	in	in	IN
6745	2372	20	which	which	WDT
6745	2372	21	it	-PRON-	PRP
6745	2372	22	was	be	VBD
6745	2372	23	boiled	boil	VBN
6745	2372	24	.	.	.
6745	2373	1	If	if	IN
6745	2373	2	the	the	DT
6745	2373	3	beef	beef	NN
6745	2373	4	is	be	VBZ
6745	2373	5	to	to	TO
6745	2373	6	be	be	VB
6745	2373	7	pressed	press	VBN
6745	2373	8	,	,	,
6745	2373	9	get	get	VB
6745	2373	10	either	either	CC
6745	2373	11	a	a	DT
6745	2373	12	piece	piece	NN
6745	2373	13	of	of	IN
6745	2373	14	the	the	DT
6745	2373	15	brisket	brisket	NN
6745	2373	16	,	,	,
6745	2373	17	flank	flank	NNP
6745	2373	18	or	or	CC
6745	2373	19	rattle	rattle	NN
6745	2373	20	-	-	HYPH
6745	2373	21	ran	ran	NN
6745	2373	22	.	.	.
6745	2374	1	Take	take	VB
6745	2374	2	out	out	RP
6745	2374	3	the	the	DT
6745	2374	4	bones	bone	NNS
6745	2374	5	,	,	,
6745	2374	6	place	place	NN
6745	2374	7	in	in	IN
6745	2374	8	a	a	DT
6745	2374	9	flat	flat	JJ
6745	2374	10	dish	dish	NN
6745	2374	11	or	or	CC
6745	2374	12	platter	platter	NN
6745	2374	13	,	,	,
6745	2374	14	put	put	VB
6745	2374	15	a	a	DT
6745	2374	16	tin	tin	JJ
6745	2374	17	sheet	sheet	NN
6745	2374	18	on	on	IN
6745	2374	19	top	top	NN
6745	2374	20	,	,	,
6745	2374	21	and	and	CC
6745	2374	22	lay	lie	VBD
6745	2374	23	on	on	IN
6745	2374	24	it	-PRON-	PRP
6745	2374	25	two	two	CD
6745	2374	26	or	or	CC
6745	2374	27	three	three	CD
6745	2374	28	bricks	brick	NNS
6745	2374	29	.	.	.
6745	2375	1	If	if	IN
6745	2375	2	you	-PRON-	PRP
6745	2375	3	have	have	VBP
6745	2375	4	a	a	DT
6745	2375	5	corned	corn	VBN
6745	2375	6	beef	beef	NN
6745	2375	7	press	press	NN
6745	2375	8	,	,	,
6745	2375	9	use	use	VBP
6745	2375	10	that	that	DT
6745	2375	11	,	,	,
6745	2375	12	of	of	IN
6745	2375	13	course	course	NN
6745	2375	14	.	.	.
6745	2376	1	ROASTING	ROASTING	NNP
6745	2376	2	.	.	.
6745	2377	1	There	there	EX
6745	2377	2	are	be	VBP
6745	2377	3	two	two	CD
6745	2377	4	modes	mode	NNS
6745	2377	5	of	of	IN
6745	2377	6	roasting	roast	VBG
6745	2377	7	:	:	:
6745	2377	8	one	one	CD
6745	2377	9	is	be	VBZ
6745	2377	10	to	to	TO
6745	2377	11	use	use	VB
6745	2377	12	a	a	DT
6745	2377	13	tin	tin	NN
6745	2377	14	Kitchen	Kitchen	NNP
6745	2377	15	before	before	IN
6745	2377	16	an	an	DT
6745	2377	17	open	open	JJ
6745	2377	18	fire	fire	NN
6745	2377	19	,	,	,
6745	2377	20	and	and	CC
6745	2377	21	the	the	DT
6745	2377	22	other	other	JJ
6745	2377	23	and	and	CC
6745	2377	24	more	more	RBR
6745	2377	25	common	common	JJ
6745	2377	26	way	way	NN
6745	2377	27	is	be	VBZ
6745	2377	28	to	to	TO
6745	2377	29	use	use	VB
6745	2377	30	a	a	DT
6745	2377	31	very	very	RB
6745	2377	32	hot	hot	JJ
6745	2377	33	oven	oven	NN
6745	2377	34	.	.	.
6745	2378	1	The	the	DT
6745	2378	2	former	former	JJ
6745	2378	3	gives	give	VBZ
6745	2378	4	the	the	DT
6745	2378	5	more	more	RBR
6745	2378	6	delicious	delicious	JJ
6745	2378	7	favor	favor	NN
6745	2378	8	,	,	,
6745	2378	9	but	but	CC
6745	2378	10	the	the	DT
6745	2378	11	second	second	JJ
6745	2378	12	is	be	VBZ
6745	2378	13	not	not	RB
6745	2378	14	by	by	IN
6745	2378	15	any	any	DT
6745	2378	16	means	mean	NNS
6745	2378	17	a	a	DT
6745	2378	18	poor	poor	JJ
6745	2378	19	way	way	NN
6745	2378	20	,	,	,
6745	2378	21	if	if	IN
6745	2378	22	the	the	DT
6745	2378	23	meat	meat	NN
6745	2378	24	is	be	VBZ
6745	2378	25	put	put	VBN
6745	2378	26	on	on	IN
6745	2378	27	a	a	DT
6745	2378	28	rack	rack	NN
6745	2378	29	,	,	,
6745	2378	30	and	and	CC
6745	2378	31	basted	baste	VBD
6745	2378	32	constantly	constantly	RB
6745	2378	33	when	when	WRB
6745	2378	34	in	in	IN
6745	2378	35	the	the	DT
6745	2378	36	oven	oven	NN
6745	2378	37	.	.	.
6745	2379	1	A	a	DT
6745	2379	2	large	large	JJ
6745	2379	3	piece	piece	NN
6745	2379	4	is	be	VBZ
6745	2379	5	best	good	JJS
6745	2379	6	for	for	IN
6745	2379	7	roasting	roast	VBG
6745	2379	8	,	,	,
6745	2379	9	this	this	DT
6745	2379	10	being	be	VBG
6745	2379	11	especially	especially	RB
6745	2379	12	true	true	JJ
6745	2379	13	of	of	IN
6745	2379	14	beef	beef	NN
6745	2379	15	.	.	.
6745	2380	1	When	when	WRB
6745	2380	2	meat	meat	NN
6745	2380	3	is	be	VBZ
6745	2380	4	cooked	cook	VBN
6745	2380	5	in	in	IN
6745	2380	6	a	a	DT
6745	2380	7	tin	tin	NN
6745	2380	8	kitchen	kitchen	NN
6745	2380	9	it	-PRON-	PRP
6745	2380	10	requires	require	VBZ
6745	2380	11	more	more	JJR
6745	2380	12	time	time	NN
6745	2380	13	,	,	,
6745	2380	14	because	because	IN
6745	2380	15	the	the	DT
6745	2380	16	heat	heat	NN
6745	2380	17	is	be	VBZ
6745	2380	18	not	not	RB
6745	2380	19	equally	equally	RB
6745	2380	20	distributed	distribute	VBN
6745	2380	21	,	,	,
6745	2380	22	as	as	IN
6745	2380	23	it	-PRON-	PRP
6745	2380	24	is	be	VBZ
6745	2380	25	in	in	IN
6745	2380	26	the	the	DT
6745	2380	27	oven	oven	NN
6745	2380	28	.	.	.
6745	2381	1	To	to	TO
6745	2381	2	prepare	prepare	VB
6745	2381	3	for	for	IN
6745	2381	4	roasting	roast	VBG
6745	2381	5	:	:	:
6745	2381	6	Wipe	wipe	VB
6745	2381	7	the	the	DT
6745	2381	8	meat	meat	NN
6745	2381	9	with	with	IN
6745	2381	10	a	a	DT
6745	2381	11	wet	wet	JJ
6745	2381	12	towel	towel	NN
6745	2381	13	.	.	.
6745	2382	1	Dredge	dredge	NN
6745	2382	2	on	on	IN
6745	2382	3	all	all	DT
6745	2382	4	sides	side	NNS
6745	2382	5	with	with	IN
6745	2382	6	salt	salt	NN
6745	2382	7	,	,	,
6745	2382	8	pepper	pepper	NN
6745	2382	9	and	and	CC
6745	2382	10	flour	flour	NN
6745	2382	11	;	;	:
6745	2382	12	and	and	CC
6745	2382	13	if	if	IN
6745	2382	14	the	the	DT
6745	2382	15	kitchen	kitchen	NN
6745	2382	16	is	be	VBZ
6745	2382	17	used	use	VBN
6745	2382	18	,	,	,
6745	2382	19	dredge	dredge	VB
6745	2382	20	the	the	DT
6745	2382	21	flour	flour	NN
6745	2382	22	into	into	IN
6745	2382	23	that	that	DT
6745	2382	24	.	.	.
6745	2383	1	Run	run	VB
6745	2383	2	the	the	DT
6745	2383	3	spit	spit	NN
6745	2383	4	through	through	IN
6745	2383	5	the	the	DT
6745	2383	6	centre	centre	NN
6745	2383	7	of	of	IN
6745	2383	8	the	the	DT
6745	2383	9	meat	meat	NN
6745	2383	10	,	,	,
6745	2383	11	and	and	CC
6745	2383	12	place	place	VB
6745	2383	13	very	very	RB
6745	2383	14	near	near	IN
6745	2383	15	the	the	DT
6745	2383	16	fire	fire	NN
6745	2383	17	at	at	IN
6745	2383	18	first	first	RB
6745	2383	19	,	,	,
6745	2383	20	turning	turn	VBG
6745	2383	21	as	as	IN
6745	2383	22	it	-PRON-	PRP
6745	2383	23	browns	brown	VBZ
6745	2383	24	.	.	.
6745	2384	1	When	when	WRB
6745	2384	2	the	the	DT
6745	2384	3	flour	flour	NN
6745	2384	4	in	in	IN
6745	2384	5	the	the	DT
6745	2384	6	kitchen	kitchen	NN
6745	2384	7	is	be	VBZ
6745	2384	8	browned	brown	VBN
6745	2384	9	,	,	,
6745	2384	10	add	add	VB
6745	2384	11	a	a	DT
6745	2384	12	pint	pint	NN
6745	2384	13	of	of	IN
6745	2384	14	hot	hot	JJ
6745	2384	15	water	water	NN
6745	2384	16	,	,	,
6745	2384	17	and	and	CC
6745	2384	18	baste	baste	NNP
6745	2384	19	frequently	frequently	RB
6745	2384	20	with	with	IN
6745	2384	21	it	-PRON-	PRP
6745	2384	22	,	,	,
6745	2384	23	dredging	dredge	VBG
6745	2384	24	with	with	IN
6745	2384	25	salt	salt	NN
6745	2384	26	and	and	CC
6745	2384	27	flour	flour	NN
6745	2384	28	after	after	IN
6745	2384	29	each	each	DT
6745	2384	30	basting	basting	NN
6745	2384	31	.	.	.
6745	2385	1	Roast	roast	VB
6745	2385	2	a	a	DT
6745	2385	3	piece	piece	NN
6745	2385	4	of	of	IN
6745	2385	5	beef	beef	NN
6745	2385	6	weighing	weigh	VBG
6745	2385	7	eight	eight	CD
6745	2385	8	pounds	pound	NNS
6745	2385	9	fifty	fifty	CD
6745	2385	10	minutes	minute	NNS
6745	2385	11	,	,	,
6745	2385	12	if	if	IN
6745	2385	13	to	to	TO
6745	2385	14	be	be	VB
6745	2385	15	rare	rare	JJ
6745	2385	16	,	,	,
6745	2385	17	but	but	CC
6745	2385	18	if	if	IN
6745	2385	19	to	to	TO
6745	2385	20	be	be	VB
6745	2385	21	medium	medium	JJ
6745	2385	22	,	,	,
6745	2385	23	roast	roast	NN
6745	2385	24	one	one	CD
6745	2385	25	hour	hour	NN
6745	2385	26	and	and	CC
6745	2385	27	a	a	DT
6745	2385	28	quarter	quarter	NN
6745	2385	29	,	,	,
6745	2385	30	and	and	CC
6745	2385	31	ten	ten	CD
6745	2385	32	minutes	minute	NNS
6745	2385	33	for	for	IN
6745	2385	34	each	each	DT
6745	2385	35	additional	additional	JJ
6745	2385	36	pound	pound	NN
6745	2385	37	.	.	.
6745	2386	1	Roasting	roast	VBG
6745	2386	2	in	in	IN
6745	2386	3	the	the	DT
6745	2386	4	Oven	Oven	NNP
6745	2386	5	.	.	.
6745	2387	1	Prepare	prepare	VB
6745	2387	2	the	the	DT
6745	2387	3	meat	meat	NN
6745	2387	4	as	as	IN
6745	2387	5	before	before	RB
6745	2387	6	.	.	.
6745	2388	1	Have	have	VB
6745	2388	2	a	a	DT
6745	2388	3	rack	rack	NN
6745	2388	4	that	that	WDT
6745	2388	5	will	will	MD
6745	2388	6	fit	fit	VB
6745	2388	7	loosely	loosely	RB
6745	2388	8	into	into	IN
6745	2388	9	the	the	DT
6745	2388	10	baking	baking	NN
6745	2388	11	-	-	HYPH
6745	2388	12	pan	pan	NN
6745	2388	13	.	.	.
6745	2389	1	Cover	cover	VB
6745	2389	2	the	the	DT
6745	2389	3	bottom	bottom	NN
6745	2389	4	of	of	IN
6745	2389	5	the	the	DT
6745	2389	6	pan	pan	NN
6745	2389	7	rather	rather	RB
6745	2389	8	lightly	lightly	RB
6745	2389	9	with	with	IN
6745	2389	10	flour	flour	NN
6745	2389	11	,	,	,
6745	2389	12	put	put	VBN
6745	2389	13	in	in	IN
6745	2389	14	rack	rack	NN
6745	2389	15	,	,	,
6745	2389	16	and	and	CC
6745	2389	17	then	then	RB
6745	2389	18	meat	meat	NN
6745	2389	19	Place	Place	NNP
6745	2389	20	in	in	IN
6745	2389	21	a	a	DT
6745	2389	22	very	very	RB
6745	2389	23	hot	hot	JJ
6745	2389	24	oven	oven	NN
6745	2389	25	for	for	IN
6745	2389	26	a	a	DT
6745	2389	27	few	few	JJ
6745	2389	28	minutes	minute	NNS
6745	2389	29	,	,	,
6745	2389	30	to	to	TO
6745	2389	31	brown	brown	VB
6745	2389	32	the	the	DT
6745	2389	33	flour	flour	NN
6745	2389	34	in	in	IN
6745	2389	35	the	the	DT
6745	2389	36	pan	pan	NN
6745	2389	37	,	,	,
6745	2389	38	and	and	CC
6745	2389	39	then	then	RB
6745	2389	40	add	add	VB
6745	2389	41	hot	hot	JJ
6745	2389	42	water	water	NN
6745	2389	43	enough	enough	RB
6745	2389	44	to	to	TO
6745	2389	45	cover	cover	VB
6745	2389	46	the	the	DT
6745	2389	47	bottom	bottom	NN
6745	2389	48	of	of	IN
6745	2389	49	the	the	DT
6745	2389	50	pan	pan	NN
6745	2389	51	.	.	.
6745	2390	1	Close	close	VB
6745	2390	2	the	the	DT
6745	2390	3	oven	oven	NN
6745	2390	4	;	;	:
6745	2390	5	and	and	CC
6745	2390	6	in	in	IN
6745	2390	7	about	about	RB
6745	2390	8	ten	ten	CD
6745	2390	9	minutes	minute	NNS
6745	2390	10	,	,	,
6745	2390	11	open	open	JJ
6745	2390	12	,	,	,
6745	2390	13	and	and	CC
6745	2390	14	baste	baste	VB
6745	2390	15	the	the	DT
6745	2390	16	meat	meat	NN
6745	2390	17	with	with	IN
6745	2390	18	the	the	DT
6745	2390	19	gravy	gravy	NN
6745	2390	20	.	.	.
6745	2391	1	Dredge	dredge	NN
6745	2391	2	with	with	IN
6745	2391	3	salt	salt	NN
6745	2391	4	,	,	,
6745	2391	5	pepper	pepper	NN
6745	2391	6	and	and	CC
6745	2391	7	flour	flour	NN
6745	2391	8	.	.	.
6745	2392	1	Do	do	VB
6745	2392	2	this	this	DT
6745	2392	3	every	every	DT
6745	2392	4	fifteen	fifteen	CD
6745	2392	5	minutes	minute	NNS
6745	2392	6	;	;	:
6745	2392	7	and	and	CC
6745	2392	8	as	as	RB
6745	2392	9	soon	soon	RB
6745	2392	10	as	as	IN
6745	2392	11	one	one	CD
6745	2392	12	side	side	NN
6745	2392	13	of	of	IN
6745	2392	14	the	the	DT
6745	2392	15	meat	meat	NN
6745	2392	16	is	be	VBZ
6745	2392	17	brown	brown	JJ
6745	2392	18	,	,	,
6745	2392	19	turn	turn	VBP
6745	2392	20	,	,	,
6745	2392	21	and	and	CC
6745	2392	22	brown	brown	VB
6745	2392	23	the	the	DT
6745	2392	24	other	other	JJ
6745	2392	25	.	.	.
6745	2393	1	Make	make	VB
6745	2393	2	gravy	gravy	NN
6745	2393	3	as	as	IN
6745	2393	4	before	before	RB
6745	2393	5	.	.	.
6745	2394	1	Allow	allow	VB
6745	2394	2	a	a	DT
6745	2394	3	quarter	quarter	NN
6745	2394	4	of	of	IN
6745	2394	5	an	an	DT
6745	2394	6	hour	hour	NN
6745	2394	7	less	less	JJR
6745	2394	8	in	in	IN
6745	2394	9	the	the	DT
6745	2394	10	oven	oven	NN
6745	2394	11	than	than	IN
6745	2394	12	in	in	IN
6745	2394	13	the	the	DT
6745	2394	14	tin	tin	NN
6745	2394	15	kitchen	kitchen	NN
6745	2394	16	.	.	.
6745	2395	1	The	the	DT
6745	2395	2	heat	heat	NN
6745	2395	3	for	for	IN
6745	2395	4	roasting	roasting	NN
6745	2395	5	must	must	MD
6745	2395	6	be	be	VB
6745	2395	7	very	very	RB
6745	2395	8	great	great	JJ
6745	2395	9	at	at	IN
6745	2395	10	first	first	RB
6745	2395	11	,	,	,
6745	2395	12	to	to	TO
6745	2395	13	harden	harden	VB
6745	2395	14	the	the	DT
6745	2395	15	albumen	albuman	NNS
6745	2395	16	,	,	,
6745	2395	17	and	and	CC
6745	2395	18	thus	thus	RB
6745	2395	19	keep	keep	VB
6745	2395	20	in	in	RP
6745	2395	21	the	the	DT
6745	2395	22	juices	juice	NNS
6745	2395	23	.	.	.
6745	2396	1	After	after	IN
6745	2396	2	the	the	DT
6745	2396	3	meat	meat	NN
6745	2396	4	is	be	VBZ
6745	2396	5	crusted	crust	VBN
6745	2396	6	over	over	IN
6745	2396	7	it	-PRON-	PRP
6745	2396	8	is	be	VBZ
6745	2396	9	not	not	RB
6745	2396	10	necessary	necessary	JJ
6745	2396	11	to	to	TO
6745	2396	12	keep	keep	VB
6745	2396	13	up	up	RP
6745	2396	14	so	so	RB
6745	2396	15	great	great	JJ
6745	2396	16	a	a	DT
6745	2396	17	heat	heat	NN
6745	2396	18	,	,	,
6745	2396	19	but	but	CC
6745	2396	20	for	for	IN
6745	2396	21	rare	rare	JJ
6745	2396	22	meats	meat	NNS
6745	2396	23	the	the	DT
6745	2396	24	heat	heat	NN
6745	2396	25	must	must	MD
6745	2396	26	,	,	,
6745	2396	27	of	of	IN
6745	2396	28	course	course	NN
6745	2396	29	,	,	,
6745	2396	30	be	be	VB
6745	2396	31	greater	great	JJR
6745	2396	32	than	than	IN
6745	2396	33	for	for	IN
6745	2396	34	those	those	DT
6745	2396	35	that	that	WDT
6745	2396	36	are	be	VBP
6745	2396	37	to	to	TO
6745	2396	38	be	be	VB
6745	2396	39	well	well	RB
6745	2396	40	done	do	VBN
6745	2396	41	.	.	.
6745	2397	1	The	the	DT
6745	2397	2	kitchen	kitchen	NN
6745	2397	3	can	can	MD
6745	2397	4	be	be	VB
6745	2397	5	drawn	draw	VBN
6745	2397	6	back	back	RP
6745	2397	7	a	a	DT
6745	2397	8	little	little	JJ
6745	2397	9	distance	distance	NN
6745	2397	10	from	from	IN
6745	2397	11	the	the	DT
6745	2397	12	fire	fire	NN
6745	2397	13	and	and	CC
6745	2397	14	the	the	DT
6745	2397	15	drafts	draft	NNS
6745	2397	16	closed	close	VBD
6745	2397	17	.	.	.
6745	2398	1	Putting	put	VBG
6745	2398	2	salt	salt	NN
6745	2398	3	on	on	IN
6745	2398	4	fresh	fresh	JJ
6745	2398	5	meat	meat	NN
6745	2398	6	draws	draw	VBZ
6745	2398	7	out	out	RP
6745	2398	8	the	the	DT
6745	2398	9	juices	juice	NNS
6745	2398	10	,	,	,
6745	2398	11	but	but	CC
6745	2398	12	by	by	IN
6745	2398	13	using	use	VBG
6745	2398	14	flour	flour	NN
6745	2398	15	a	a	DT
6745	2398	16	paste	paste	NN
6745	2398	17	is	be	VBZ
6745	2398	18	formed	form	VBN
6745	2398	19	,	,	,
6745	2398	20	which	which	WDT
6745	2398	21	,	,	,
6745	2398	22	keeps	keep	VBZ
6745	2398	23	in	in	IN
6745	2398	24	all	all	PDT
6745	2398	25	the	the	DT
6745	2398	26	juices	juice	NNS
6745	2398	27	and	and	CC
6745	2398	28	also	also	RB
6745	2398	29	enriches	enriche	NNS
6745	2398	30	and	and	CC
6745	2398	31	browns	brown	VBZ
6745	2398	32	the	the	DT
6745	2398	33	piece	piece	NN
6745	2398	34	.	.	.
6745	2399	1	Never	never	RB
6745	2399	2	roast	roast	VB
6745	2399	3	meat	meat	NN
6745	2399	4	without	without	IN
6745	2399	5	having	have	VBG
6745	2399	6	a	a	DT
6745	2399	7	rack	rack	NN
6745	2399	8	in	in	IN
6745	2399	9	the	the	DT
6745	2399	10	pan	pan	NN
6745	2399	11	.	.	.
6745	2400	1	If	if	IN
6745	2400	2	meat	meat	NN
6745	2400	3	is	be	VBZ
6745	2400	4	put	put	VBN
6745	2400	5	into	into	IN
6745	2400	6	the	the	DT
6745	2400	7	water	water	NN
6745	2400	8	in	in	IN
6745	2400	9	the	the	DT
6745	2400	10	pan	pan	NN
6745	2400	11	it	-PRON-	PRP
6745	2400	12	becomes	become	VBZ
6745	2400	13	soggy	soggy	JJ
6745	2400	14	and	and	CC
6745	2400	15	looses	loose	VBZ
6745	2400	16	its	-PRON-	PRP$
6745	2400	17	flavor	flavor	NN
6745	2400	18	.	.	.
6745	2401	1	A	a	DT
6745	2401	2	meat	meat	NN
6745	2401	3	rack	rack	NN
6745	2401	4	costs	cost	VBZ
6745	2401	5	not	not	RB
6745	2401	6	more	more	JJR
6745	2401	7	than	than	IN
6745	2401	8	thirty	thirty	CD
6745	2401	9	or	or	CC
6745	2401	10	forty	forty	CD
6745	2401	11	cents	cent	NNS
6745	2401	12	,	,	,
6745	2401	13	and	and	CC
6745	2401	14	the	the	DT
6745	2401	15	improvement	improvement	NN
6745	2401	16	in	in	IN
6745	2401	17	the	the	DT
6745	2401	18	looks	look	NNS
6745	2401	19	and	and	CC
6745	2401	20	flavor	flavor	NN
6745	2401	21	of	of	IN
6745	2401	22	a	a	DT
6745	2401	23	piece	piece	NN
6745	2401	24	of	of	IN
6745	2401	25	meat	meat	NN
6745	2401	26	is	be	VBZ
6745	2401	27	enough	enough	JJ
6745	2401	28	to	to	TO
6745	2401	29	pay	pay	VB
6745	2401	30	for	for	IN
6745	2401	31	it	-PRON-	PRP
6745	2401	32	in	in	IN
6745	2401	33	one	one	CD
6745	2401	34	roasting	roasting	NN
6745	2401	35	.	.	.
6745	2402	1	The	the	DT
6745	2402	2	time	time	NN
6745	2402	3	given	give	VBN
6745	2402	4	for	for	IN
6745	2402	5	roasting	roast	VBG
6745	2402	6	a	a	DT
6745	2402	7	piece	piece	NN
6745	2402	8	of	of	IN
6745	2402	9	beef	beef	NN
6745	2402	10	is	be	VBZ
6745	2402	11	for	for	IN
6745	2402	12	rib	rib	NN
6745	2402	13	roasts	roast	NNS
6745	2402	14	and	and	CC
6745	2402	15	sirloin	sirloin	NN
6745	2402	16	.	.	.
6745	2403	1	The	the	DT
6745	2403	2	same	same	JJ
6745	2403	3	weight	weight	NN
6745	2403	4	in	in	IN
6745	2403	5	the	the	DT
6745	2403	6	face	face	NN
6745	2403	7	or	or	CC
6745	2403	8	the	the	DT
6745	2403	9	back	back	NN
6745	2403	10	of	of	IN
6745	2403	11	the	the	DT
6745	2403	12	rump	rump	NN
6745	2403	13	will	will	MD
6745	2403	14	require	require	VB
6745	2403	15	twenty	twenty	CD
6745	2403	16	minutes	minute	NNS
6745	2403	17	longer	long	RBR
6745	2403	18	,	,	,
6745	2403	19	as	as	IN
6745	2403	20	the	the	DT
6745	2403	21	meat	meat	NN
6745	2403	22	on	on	IN
6745	2403	23	these	these	DT
6745	2403	24	cuts	cut	NNS
6745	2403	25	is	be	VBZ
6745	2403	26	in	in	IN
6745	2403	27	a	a	DT
6745	2403	28	very	very	RB
6745	2403	29	compact	compact	JJ
6745	2403	30	form	form	NN
6745	2403	31	.	.	.
6745	2404	1	If	if	IN
6745	2404	2	a	a	DT
6745	2404	3	saddle	saddle	NN
6745	2404	4	or	or	CC
6745	2404	5	loin	loin	NN
6745	2404	6	of	of	IN
6745	2404	7	mutton	mutton	NN
6745	2404	8	is	be	VBZ
6745	2404	9	to	to	TO
6745	2404	10	be	be	VB
6745	2404	11	roasted	roast	VBN
6745	2404	12	,	,	,
6745	2404	13	cook	cook	VB
6745	2404	14	the	the	DT
6745	2404	15	same	same	JJ
6745	2404	16	time	time	NN
6745	2404	17	as	as	IN
6745	2404	18	beef	beef	NN
6745	2404	19	if	if	IN
6745	2404	20	the	the	DT
6745	2404	21	weight	weight	NN
6745	2404	22	is	be	VBZ
6745	2404	23	the	the	DT
6745	2404	24	same	same	JJ
6745	2404	25	;	;	:
6745	2404	26	but	but	CC
6745	2404	27	if	if	IN
6745	2404	28	a	a	DT
6745	2404	29	leg	leg	NN
6745	2404	30	is	be	VBZ
6745	2404	31	to	to	TO
6745	2404	32	be	be	VB
6745	2404	33	roasted	roast	VBN
6745	2404	34	,	,	,
6745	2404	35	one	one	CD
6745	2404	36	hour	hour	NN
6745	2404	37	and	and	CC
6745	2404	38	a	a	DT
6745	2404	39	quarter	quarter	NN
6745	2404	40	is	be	VBZ
6745	2404	41	the	the	DT
6745	2404	42	time	time	NN
6745	2404	43	.	.	.
6745	2405	1	Lamb	Lamb	NNP
6745	2405	2	should	should	MD
6745	2405	3	be	be	VB
6745	2405	4	cooked	cook	VBN
6745	2405	5	an	an	DT
6745	2405	6	hour	hour	NN
6745	2405	7	and	and	CC
6745	2405	8	a	a	DT
6745	2405	9	half	half	NN
6745	2405	10	;	;	:
6745	2405	11	veal	veal	NN
6745	2405	12	,	,	,
6745	2405	13	two	two	CD
6745	2405	14	hours	hour	NNS
6745	2405	15	and	and	CC
6745	2405	16	three	three	CD
6745	2405	17	-	-	HYPH
6745	2405	18	quarters	quarter	NNS
6745	2405	19	;	;	:
6745	2405	20	pork	pork	NN
6745	2405	21	,	,	,
6745	2405	22	three	three	CD
6745	2405	23	hours	hour	NNS
6745	2405	24	and	and	CC
6745	2405	25	a	a	DT
6745	2405	26	quarter	quarter	NN
6745	2405	27	.	.	.
6745	2406	1	Ten	ten	CD
6745	2406	2	minutes	minute	NNS
6745	2406	3	before	before	IN
6745	2406	4	dishing	dish	VBG
6745	2406	5	the	the	DT
6745	2406	6	dinner	dinner	NN
6745	2406	7	turn	turn	VB
6745	2406	8	the	the	DT
6745	2406	9	gravy	gravy	NN
6745	2406	10	into	into	IN
6745	2406	11	a	a	DT
6745	2406	12	sauce	sauce	NN
6745	2406	13	-	-	HYPH
6745	2406	14	pan	pan	NN
6745	2406	15	,	,	,
6745	2406	16	skim	skim	VB
6745	2406	17	off	off	RP
6745	2406	18	all	all	PDT
6745	2406	19	the	the	DT
6745	2406	20	fat	fat	NN
6745	2406	21	,	,	,
6745	2406	22	and	and	CC
6745	2406	23	set	set	VBD
6745	2406	24	on	on	IN
6745	2406	25	the	the	DT
6745	2406	26	stove	stove	NN
6745	2406	27	.	.	.
6745	2407	1	Let	let	VB
6745	2407	2	it	-PRON-	PRP
6745	2407	3	come	come	VB
6745	2407	4	to	to	IN
6745	2407	5	a	a	DT
6745	2407	6	boil	boil	NN
6745	2407	7	;	;	:
6745	2407	8	then	then	RB
6745	2407	9	stir	stir	VB
6745	2407	10	in	in	IN
6745	2407	11	one	one	CD
6745	2407	12	table	table	NN
6745	2407	13	-	-	HYPH
6745	2407	14	spoonful	spoonful	JJ
6745	2407	15	of	of	IN
6745	2407	16	flour	flour	NN
6745	2407	17	,	,	,
6745	2407	18	mixed	mix	VBN
6745	2407	19	with	with	IN
6745	2407	20	half	half	PDT
6745	2407	21	a	a	DT
6745	2407	22	cupful	cupful	NN
6745	2407	23	of	of	IN
6745	2407	24	cold	cold	JJ
6745	2407	25	water	water	NN
6745	2407	26	.	.	.
6745	2408	1	Season	season	NN
6745	2408	2	with	with	IN
6745	2408	3	salt	salt	NN
6745	2408	4	and	and	CC
6745	2408	5	pepper	pepper	NN
6745	2408	6	,	,	,
6745	2408	7	and	and	CC
6745	2408	8	cook	cook	VB
6745	2408	9	two	two	CD
6745	2408	10	minutes	minute	NNS
6745	2408	11	.	.	.
6745	2409	1	Serve	serve	VB
6745	2409	2	the	the	DT
6745	2409	3	meat	meat	NN
6745	2409	4	on	on	IN
6745	2409	5	a	a	DT
6745	2409	6	hot	hot	JJ
6745	2409	7	dish	dish	NN
6745	2409	8	and	and	CC
6745	2409	9	the	the	DT
6745	2409	10	gravy	gravy	NN
6745	2409	11	in	in	IN
6745	2409	12	a	a	DT
6745	2409	13	hot	hot	JJ
6745	2409	14	tureen	tureen	NN
6745	2409	15	.	.	.
6745	2410	1	Boiled	Boiled	NNP
6745	2410	2	Rib	Rib	NNP
6745	2410	3	Roast	Roast	NNP
6745	2410	4	.	.	.
6745	2411	1	Either	either	CC
6745	2411	2	have	have	VB
6745	2411	3	the	the	DT
6745	2411	4	butcher	butcher	NN
6745	2411	5	remove	remove	VB
6745	2411	6	the	the	DT
6745	2411	7	bones	bone	NNS
6745	2411	8	,	,	,
6745	2411	9	or	or	CC
6745	2411	10	do	do	VB
6745	2411	11	it	-PRON-	PRP
6745	2411	12	your	-PRON-	PRP$
6745	2411	13	-	-	HYPH
6745	2411	14	self	self	NN
6745	2411	15	by	by	IN
6745	2411	16	slipping	slip	VBG
6745	2411	17	a	a	DT
6745	2411	18	sharp	sharp	JJ
6745	2411	19	knife	knife	NN
6745	2411	20	between	between	IN
6745	2411	21	the	the	DT
6745	2411	22	flesh	flesh	NN
6745	2411	23	and	and	CC
6745	2411	24	bones	bone	NNS
6745	2411	25	--	--	:
6745	2411	26	a	a	DT
6745	2411	27	simple	simple	JJ
6745	2411	28	matter	matter	NN
6745	2411	29	with	with	IN
6745	2411	30	almost	almost	RB
6745	2411	31	any	any	DT
6745	2411	32	kind	kind	NN
6745	2411	33	of	of	IN
6745	2411	34	meat	meat	NN
6745	2411	35	.	.	.
6745	2412	1	Roll	roll	VB
6745	2412	2	up	up	RP
6745	2412	3	the	the	DT
6745	2412	4	piece	piece	NN
6745	2412	5	and	and	CC
6745	2412	6	tie	tie	VB
6745	2412	7	with	with	IN
6745	2412	8	strong	strong	JJ
6745	2412	9	twine	twine	NN
6745	2412	10	.	.	.
6745	2413	1	Treat	treat	VB
6745	2413	2	the	the	DT
6745	2413	3	same	same	JJ
6745	2413	4	as	as	IN
6745	2413	5	plain	plain	JJ
6745	2413	6	roast	roast	NN
6745	2413	7	beef	beef	NN
6745	2413	8	,	,	,
6745	2413	9	giving	give	VBG
6745	2413	10	the	the	DT
6745	2413	11	same	same	JJ
6745	2413	12	time	time	NN
6745	2413	13	as	as	IN
6745	2413	14	if	if	IN
6745	2413	15	it	-PRON-	PRP
6745	2413	16	were	be	VBD
6745	2413	17	a	a	DT
6745	2413	18	piece	piece	NN
6745	2413	19	of	of	IN
6745	2413	20	rump	rump	NN
6745	2413	21	(	(	-LRB-
6745	2413	22	one	one	CD
6745	2413	23	hour	hour	NN
6745	2413	24	and	and	CC
6745	2413	25	a	a	DT
6745	2413	26	half	half	NN
6745	2413	27	for	for	IN
6745	2413	28	eight	eight	CD
6745	2413	29	pounds	pound	NNS
6745	2413	30	)	)	-RRB-
6745	2413	31	,	,	,
6745	2413	32	as	as	IN
6745	2413	33	the	the	DT
6745	2413	34	form	form	NN
6745	2413	35	it	-PRON-	PRP
6745	2413	36	is	be	VBZ
6745	2413	37	now	now	RB
6745	2413	38	in	in	IN
6745	2413	39	does	do	VBZ
6745	2413	40	not	not	RB
6745	2413	41	readily	readily	RB
6745	2413	42	admit	admit	VB
6745	2413	43	the	the	DT
6745	2413	44	heat	heat	NN
6745	2413	45	to	to	IN
6745	2413	46	all	all	DT
6745	2413	47	parts	part	NNS
6745	2413	48	.	.	.
6745	2414	1	This	this	DT
6745	2414	2	piece	piece	NN
6745	2414	3	of	of	IN
6745	2414	4	beef	beef	NN
6745	2414	5	can	can	MD
6745	2414	6	be	be	VB
6745	2414	7	larded	lard	VBN
6745	2414	8	before	before	IN
6745	2414	9	roasting	roast	VBG
6745	2414	10	,	,	,
6745	2414	11	or	or	CC
6745	2414	12	it	-PRON-	PRP
6745	2414	13	can	can	MD
6745	2414	14	be	be	VB
6745	2414	15	larded	lard	VBN
6745	2414	16	and	and	CC
6745	2414	17	braised	braise	VBN
6745	2414	18	.	.	.
6745	2415	1	Serve	serve	VB
6745	2415	2	with	with	IN
6745	2415	3	tomato	tomato	NN
6745	2415	4	or	or	CC
6745	2415	5	horse	horse	NN
6745	2415	6	-	-	HYPH
6745	2415	7	radish	radish	NN
6745	2415	8	sauce	sauce	NN
6745	2415	9	.	.	.
6745	2416	1	Roast	Roast	NNP
6745	2416	2	Beef	Beef	NNP
6745	2416	3	,	,	,
6745	2416	4	with	with	IN
6745	2416	5	Yorkshire	Yorkshire	NNP
6745	2416	6	Pudding	Pudding	NNP
6745	2416	7	.	.	.
6745	2417	1	A	a	DT
6745	2417	2	rib	rib	NN
6745	2417	3	or	or	CC
6745	2417	4	sirloin	sirloin	NN
6745	2417	5	roast	roast	NN
6745	2417	6	should	should	MD
6745	2417	7	be	be	VB
6745	2417	8	prepared	prepare	VBN
6745	2417	9	as	as	IN
6745	2417	10	directed	direct	VBN
6745	2417	11	for	for	IN
6745	2417	12	roasting	roast	VBG
6745	2417	13	.	.	.
6745	2418	1	When	when	WRB
6745	2418	2	within	within	IN
6745	2418	3	three	three	CD
6745	2418	4	-	-	HYPH
6745	2418	5	quarters	quarter	NNS
6745	2418	6	of	of	IN
6745	2418	7	an	an	DT
6745	2418	8	hour	hour	NN
6745	2418	9	of	of	IN
6745	2418	10	being	be	VBG
6745	2418	11	done	do	VBN
6745	2418	12	,	,	,
6745	2418	13	have	have	VB
6745	2418	14	the	the	DT
6745	2418	15	pudding	pudding	NN
6745	2418	16	made	make	VBN
6745	2418	17	.	.	.
6745	2419	1	Butter	butter	VB
6745	2419	2	a	a	DT
6745	2419	3	pan	pan	NN
6745	2419	4	like	like	IN
6745	2419	5	that	that	DT
6745	2419	6	in	in	IN
6745	2419	7	which	which	WDT
6745	2419	8	the	the	DT
6745	2419	9	meat	meat	NN
6745	2419	10	is	be	VBZ
6745	2419	11	being	be	VBG
6745	2419	12	cooked	cook	VBN
6745	2419	13	,	,	,
6745	2419	14	and	and	CC
6745	2419	15	pour	pour	VB
6745	2419	16	in	in	IN
6745	2419	17	the	the	DT
6745	2419	18	batter	batter	NN
6745	2419	19	.	.	.
6745	2420	1	Put	put	VB
6745	2420	2	the	the	DT
6745	2420	3	rack	rack	NN
6745	2420	4	across	across	IN
6745	2420	5	the	the	DT
6745	2420	6	pan	pan	NN
6745	2420	7	,	,	,
6745	2420	8	not	not	RB
6745	2420	9	in	in	IN
6745	2420	10	it	-PRON-	PRP
6745	2420	11	.	.	.
6745	2421	1	Place	place	VB
6745	2421	2	the	the	DT
6745	2421	3	meat	meat	NN
6745	2421	4	on	on	IN
6745	2421	5	the	the	DT
6745	2421	6	rack	rack	NN
6745	2421	7	,	,	,
6745	2421	8	return	return	VB
6745	2421	9	to	to	IN
6745	2421	10	the	the	DT
6745	2421	11	oven	oven	NN
6745	2421	12	,	,	,
6745	2421	13	and	and	CC
6745	2421	14	cook	cook	VB
6745	2421	15	forty	forty	CD
6745	2421	16	-	-	HYPH
6745	2421	17	five	five	CD
6745	2421	18	minutes	minute	NNS
6745	2421	19	.	.	.
6745	2422	1	If	if	IN
6745	2422	2	you	-PRON-	PRP
6745	2422	3	have	have	VBP
6745	2422	4	only	only	RB
6745	2422	5	one	one	CD
6745	2422	6	pan	pan	NN
6745	2422	7	,	,	,
6745	2422	8	take	take	VB
6745	2422	9	up	up	RP
6745	2422	10	the	the	DT
6745	2422	11	meat	meat	NN
6745	2422	12	,	,	,
6745	2422	13	pour	pour	VB
6745	2422	14	off	off	RP
6745	2422	15	the	the	DT
6745	2422	16	gravy	gravy	NN
6745	2422	17	and	and	CC
6745	2422	18	put	put	VBD
6745	2422	19	in	in	IN
6745	2422	20	the	the	DT
6745	2422	21	pudding	pudding	NN
6745	2422	22	.	.	.
6745	2423	1	Cut	cut	NN
6745	2423	2	in	in	IN
6745	2423	3	squares	square	NNS
6745	2423	4	,	,	,
6745	2423	5	and	and	CC
6745	2423	6	garnish	garnish	VB
6745	2423	7	the	the	DT
6745	2423	8	beef	beef	NN
6745	2423	9	with	with	IN
6745	2423	10	these	these	DT
6745	2423	11	.	.	.
6745	2424	1	Another	another	DT
6745	2424	2	method	method	NN
6745	2424	3	is	be	VBZ
6745	2424	4	to	to	TO
6745	2424	5	have	have	VB
6745	2424	6	a	a	DT
6745	2424	7	pan	pan	NN
6745	2424	8	that	that	WDT
6745	2424	9	has	have	VBZ
6745	2424	10	squares	square	NNS
6745	2424	11	stamped	stamp	VBN
6745	2424	12	in	in	IN
6745	2424	13	it	-PRON-	PRP
6745	2424	14	.	.	.
6745	2425	1	This	this	DT
6745	2425	2	gives	give	VBZ
6745	2425	3	even	even	RB
6745	2425	4	squares	square	NNS
6745	2425	5	and	and	CC
6745	2425	6	crust	crust	NN
6745	2425	7	on	on	IN
6745	2425	8	all	all	PDT
6745	2425	9	the	the	DT
6745	2425	10	edges	edge	NNS
6745	2425	11	,	,	,
6745	2425	12	which	which	WDT
6745	2425	13	baking	bake	VBG
6745	2425	14	in	in	IN
6745	2425	15	the	the	DT
6745	2425	16	flat	flat	JJ
6745	2425	17	pan	pan	NN
6745	2425	18	does	do	VBZ
6745	2425	19	not	not	RB
6745	2425	20	.	.	.
6745	2426	1	When	when	WRB
6745	2426	2	the	the	DT
6745	2426	3	meat	meat	NN
6745	2426	4	is	be	VBZ
6745	2426	5	roasted	roast	VBN
6745	2426	6	in	in	IN
6745	2426	7	the	the	DT
6745	2426	8	tin	tin	NN
6745	2426	9	-	-	HYPH
6745	2426	10	kitchen	kitchen	NN
6745	2426	11	,	,	,
6745	2426	12	let	let	VB
6745	2426	13	the	the	DT
6745	2426	14	pudding	pudding	JJ
6745	2426	15	bake	bake	NN
6745	2426	16	in	in	IN
6745	2426	17	the	the	DT
6745	2426	18	oven	oven	NN
6745	2426	19	for	for	IN
6745	2426	20	half	half	PDT
6745	2426	21	an	an	DT
6745	2426	22	hour	hour	NN
6745	2426	23	,	,	,
6745	2426	24	and	and	CC
6745	2426	25	then	then	RB
6745	2426	26	place	place	VB
6745	2426	27	it	-PRON-	PRP
6745	2426	28	under	under	IN
6745	2426	29	the	the	DT
6745	2426	30	meat	meat	NN
6745	2426	31	to	to	TO
6745	2426	32	catch	catch	VB
6745	2426	33	the	the	DT
6745	2426	34	drippings	dripping	NNS
6745	2426	35	.	.	.
6745	2427	1	For	for	IN
6745	2427	2	the	the	DT
6745	2427	3	Yorkshire	Yorkshire	NNP
6745	2427	4	pudding	pudding	NN
6745	2427	5	,	,	,
6745	2427	6	one	one	CD
6745	2427	7	pint	pint	NN
6745	2427	8	of	of	IN
6745	2427	9	milk	milk	NN
6745	2427	10	,	,	,
6745	2427	11	two	two	CD
6745	2427	12	-	-	HYPH
6745	2427	13	thirds	third	NNS
6745	2427	14	of	of	IN
6745	2427	15	a	a	DT
6745	2427	16	cupful	cupful	NN
6745	2427	17	of	of	IN
6745	2427	18	flour	flour	NN
6745	2427	19	,	,	,
6745	2427	20	three	three	CD
6745	2427	21	eggs	egg	NNS
6745	2427	22	and	and	CC
6745	2427	23	one	one	CD
6745	2427	24	scant	scant	JJ
6745	2427	25	teaspoonful	teaspoonful	NN
6745	2427	26	of	of	IN
6745	2427	27	salt	salt	NN
6745	2427	28	will	will	MD
6745	2427	29	be	be	VB
6745	2427	30	needed	need	VBN
6745	2427	31	.	.	.
6745	2428	1	Beat	beat	VB
6745	2428	2	the	the	DT
6745	2428	3	eggs	egg	NNS
6745	2428	4	very	very	RB
6745	2428	5	light	light	JJ
6745	2428	6	.	.	.
6745	2429	1	Add	add	VB
6745	2429	2	salt	salt	NN
6745	2429	3	and	and	CC
6745	2429	4	milk	milk	NN
6745	2429	5	,	,	,
6745	2429	6	and	and	CC
6745	2429	7	then	then	RB
6745	2429	8	pour	pour	VBP
6745	2429	9	about	about	IN
6745	2429	10	half	half	PDT
6745	2429	11	a	a	DT
6745	2429	12	cupful	cupful	NN
6745	2429	13	of	of	IN
6745	2429	14	the	the	DT
6745	2429	15	mixture	mixture	NN
6745	2429	16	upon	upon	IN
6745	2429	17	the	the	DT
6745	2429	18	flour	flour	NN
6745	2429	19	;	;	:
6745	2429	20	and	and	CC
6745	2429	21	when	when	WRB
6745	2429	22	perfectly	perfectly	RB
6745	2429	23	smooth	smooth	JJ
6745	2429	24	,	,	,
6745	2429	25	add	add	VB
6745	2429	26	the	the	DT
6745	2429	27	remainder	remainder	NN
6745	2429	28	.	.	.
6745	2430	1	This	this	DT
6745	2430	2	makes	make	VBZ
6745	2430	3	a	a	DT
6745	2430	4	small	small	JJ
6745	2430	5	pudding	pudding	NN
6745	2430	6	--	--	:
6745	2430	7	about	about	RB
6745	2430	8	enough	enough	JJ
6745	2430	9	for	for	IN
6745	2430	10	six	six	CD
6745	2430	11	persons	person	NNS
6745	2430	12	.	.	.
6745	2431	1	Serve	serve	VB
6745	2431	2	it	-PRON-	PRP
6745	2431	3	hot	hot	JJ
6745	2431	4	.	.	.
6745	2432	1	Fillet	Fillet	NNP
6745	2432	2	of	of	IN
6745	2432	3	Veal	Veal	NNP
6745	2432	4	,	,	,
6745	2432	5	Roasted	Roasted	NNP
6745	2432	6	.	.	.
6745	2433	1	About	about	RB
6745	2433	2	eight	eight	CD
6745	2433	3	or	or	CC
6745	2433	4	ten	ten	CD
6745	2433	5	pounds	pound	NNS
6745	2433	6	of	of	IN
6745	2433	7	the	the	DT
6745	2433	8	fillet	fillet	NN
6745	2433	9	,	,	,
6745	2433	10	ham	ham	NNP
6745	2433	11	force	force	NN
6745	2433	12	-	-	HYPH
6745	2433	13	meat	meat	NN
6745	2433	14	(	(	-LRB-
6745	2433	15	see	see	VB
6745	2433	16	rule	rule	NN
6745	2433	17	for	for	IN
6745	2433	18	force	force	NN
6745	2433	19	-	-	HYPH
6745	2433	20	meat	meat	NN
6745	2433	21	)	)	-RRB-
6745	2433	22	,	,	,
6745	2433	23	half	half	PDT
6745	2433	24	a	a	DT
6745	2433	25	cupful	cupful	NN
6745	2433	26	of	of	IN
6745	2433	27	butter	butter	NN
6745	2433	28	,	,	,
6745	2433	29	half	half	PDT
6745	2433	30	a	a	DT
6745	2433	31	teaspoonful	teaspoonful	NN
6745	2433	32	of	of	IN
6745	2433	33	pepper	pepper	NN
6745	2433	34	,	,	,
6745	2433	35	two	two	CD
6745	2433	36	table	table	NN
6745	2433	37	-	-	HYPH
6745	2433	38	spoonfuls	spoonful	NNS
6745	2433	39	of	of	IN
6745	2433	40	salt	salt	NN
6745	2433	41	,	,	,
6745	2433	42	two	two	CD
6745	2433	43	lemons	lemon	NNS
6745	2433	44	,	,	,
6745	2433	45	half	half	PDT
6745	2433	46	a	a	DT
6745	2433	47	pound	pound	NN
6745	2433	48	of	of	IN
6745	2433	49	salt	salt	NN
6745	2433	50	pork	pork	NN
6745	2433	51	.	.	.
6745	2434	1	Rub	rub	VB
6745	2434	2	the	the	DT
6745	2434	3	salt	salt	NN
6745	2434	4	and	and	CC
6745	2434	5	pepper	pepper	NN
6745	2434	6	into	into	IN
6745	2434	7	the	the	DT
6745	2434	8	veal	veal	NN
6745	2434	9	;	;	:
6745	2434	10	then	then	RB
6745	2434	11	fill	fill	VB
6745	2434	12	the	the	DT
6745	2434	13	cavity	cavity	NN
6745	2434	14	,	,	,
6745	2434	15	from	from	IN
6745	2434	16	which	which	WDT
6745	2434	17	the	the	DT
6745	2434	18	bone	bone	NN
6745	2434	19	was	be	VBD
6745	2434	20	taken	take	VBN
6745	2434	21	,	,	,
6745	2434	22	with	with	IN
6745	2434	23	the	the	DT
6745	2434	24	force	force	NN
6745	2434	25	-	-	HYPH
6745	2434	26	meat	meat	NN
6745	2434	27	.	.	.
6745	2435	1	Skewer	skewer	NN
6745	2435	2	and	and	CC
6745	2435	3	tie	tie	VB
6745	2435	4	the	the	DT
6745	2435	5	fillet	fillet	NN
6745	2435	6	into	into	IN
6745	2435	7	a	a	DT
6745	2435	8	round	round	JJ
6745	2435	9	shape	shape	NN
6745	2435	10	.	.	.
6745	2436	1	Cut	cut	VB
6745	2436	2	the	the	DT
6745	2436	3	pork	pork	NN
6745	2436	4	in	in	IN
6745	2436	5	thin	thin	JJ
6745	2436	6	slices	slice	NNS
6745	2436	7	,	,	,
6745	2436	8	and	and	CC
6745	2436	9	put	put	VBD
6745	2436	10	half	half	NN
6745	2436	11	of	of	IN
6745	2436	12	these	these	DT
6745	2436	13	on	on	IN
6745	2436	14	a	a	DT
6745	2436	15	tin	tin	JJ
6745	2436	16	sheet	sheet	NN
6745	2436	17	that	that	WDT
6745	2436	18	will	will	MD
6745	2436	19	fit	fit	VB
6745	2436	20	into	into	IN
6745	2436	21	the	the	DT
6745	2436	22	dripping	dripping	JJ
6745	2436	23	pan	pan	NN
6745	2436	24	;	;	:
6745	2436	25	place	place	NN
6745	2436	26	this	this	DT
6745	2436	27	in	in	IN
6745	2436	28	the	the	DT
6745	2436	29	pan	pan	NN
6745	2436	30	,	,	,
6745	2436	31	and	and	CC
6745	2436	32	the	the	DT
6745	2436	33	fillet	fillet	NN
6745	2436	34	on	on	IN
6745	2436	35	it	-PRON-	PRP
6745	2436	36	.	.	.
6745	2437	1	Cover	cover	VB
6745	2437	2	the	the	DT
6745	2437	3	veal	veal	NN
6745	2437	4	with	with	IN
6745	2437	5	the	the	DT
6745	2437	6	remainder	remainder	NN
6745	2437	7	of	of	IN
6745	2437	8	the	the	DT
6745	2437	9	pork	pork	NN
6745	2437	10	.	.	.
6745	2438	1	Put	put	VB
6745	2438	2	hot	hot	JJ
6745	2438	3	water	water	NN
6745	2438	4	enough	enough	RB
6745	2438	5	in	in	IN
6745	2438	6	the	the	DT
6745	2438	7	pan	pan	NN
6745	2438	8	to	to	TO
6745	2438	9	just	just	RB
6745	2438	10	cover	cover	VB
6745	2438	11	the	the	DT
6745	2438	12	bottom	bottom	NN
6745	2438	13	,	,	,
6745	2438	14	and	and	CC
6745	2438	15	place	place	NN
6745	2438	16	in	in	IN
6745	2438	17	the	the	DT
6745	2438	18	oven	oven	NN
6745	2438	19	.	.	.
6745	2439	1	Bake	bake	VB
6745	2439	2	slowly	slowly	RB
6745	2439	3	for	for	IN
6745	2439	4	four	four	CD
6745	2439	5	hours	hour	NNS
6745	2439	6	,	,	,
6745	2439	7	basting	baste	VBG
6745	2439	8	frequently	frequently	RB
6745	2439	9	with	with	IN
6745	2439	10	the	the	DT
6745	2439	11	gravy	gravy	NN
6745	2439	12	in	in	IN
6745	2439	13	the	the	DT
6745	2439	14	pan	pan	NN
6745	2439	15	,	,	,
6745	2439	16	and	and	CC
6745	2439	17	with	with	IN
6745	2439	18	salt	salt	NN
6745	2439	19	,	,	,
6745	2439	20	pepper	pepper	NN
6745	2439	21	and	and	CC
6745	2439	22	flour	flour	NN
6745	2439	23	.	.	.
6745	2440	1	As	as	IN
6745	2440	2	the	the	DT
6745	2440	3	water	water	NN
6745	2440	4	in	in	IN
6745	2440	5	the	the	DT
6745	2440	6	pan	pan	NN
6745	2440	7	cooks	cook	VBZ
6745	2440	8	away	away	RB
6745	2440	9	,	,	,
6745	2440	10	it	-PRON-	PRP
6745	2440	11	must	must	MD
6745	2440	12	be	be	VB
6745	2440	13	renewed	renew	VBN
6745	2440	14	,	,	,
6745	2440	15	remembering	remember	VBG
6745	2440	16	to	to	TO
6745	2440	17	have	have	VB
6745	2440	18	only	only	RB
6745	2440	19	enough	enough	JJ
6745	2440	20	to	to	TO
6745	2440	21	keep	keep	VB
6745	2440	22	the	the	DT
6745	2440	23	meat	meat	NN
6745	2440	24	and	and	CC
6745	2440	25	pan	pan	VB
6745	2440	26	from	from	IN
6745	2440	27	burning	burn	VBG
6745	2440	28	.	.	.
6745	2441	1	After	after	IN
6745	2441	2	it	-PRON-	PRP
6745	2441	3	has	have	VBZ
6745	2441	4	been	be	VBN
6745	2441	5	cooking	cook	VBG
6745	2441	6	three	three	CD
6745	2441	7	hours	hour	NNS
6745	2441	8	,	,	,
6745	2441	9	take	take	VB
6745	2441	10	the	the	DT
6745	2441	11	pork	pork	NN
6745	2441	12	from	from	IN
6745	2441	13	the	the	DT
6745	2441	14	top	top	NN
6745	2441	15	of	of	IN
6745	2441	16	the	the	DT
6745	2441	17	fillet	fillet	NN
6745	2441	18	,	,	,
6745	2441	19	spread	spread	VB
6745	2441	20	the	the	DT
6745	2441	21	top	top	JJ
6745	2441	22	thickly	thickly	RB
6745	2441	23	with	with	IN
6745	2441	24	butter	butter	NN
6745	2441	25	and	and	CC
6745	2441	26	dredge	dredge	NN
6745	2441	27	with	with	IN
6745	2441	28	flour	flour	NN
6745	2441	29	.	.	.
6745	2442	1	Repeat	repeat	VB
6745	2442	2	this	this	DT
6745	2442	3	after	after	IN
6745	2442	4	thirty	thirty	CD
6745	2442	5	minutes	minute	NNS
6745	2442	6	,	,	,
6745	2442	7	and	and	CC
6745	2442	8	then	then	RB
6745	2442	9	brown	brown	VB
6745	2442	10	handsomely	handsomely	RB
6745	2442	11	.	.	.
6745	2443	1	Put	put	VB
6745	2443	2	the	the	DT
6745	2443	3	remainder	remainder	NN
6745	2443	4	of	of	IN
6745	2443	5	the	the	DT
6745	2443	6	butter	butter	NN
6745	2443	7	,	,	,
6745	2443	8	which	which	WDT
6745	2443	9	should	should	MD
6745	2443	10	be	be	VB
6745	2443	11	about	about	RB
6745	2443	12	three	three	CD
6745	2443	13	table	table	NN
6745	2443	14	-	-	HYPH
6745	2443	15	spoonfuls	spoonful	NNS
6745	2443	16	,	,	,
6745	2443	17	in	in	IN
6745	2443	18	a	a	DT
6745	2443	19	sauce-	sauce-	JJ
6745	2443	20	pan	pan	NN
6745	2443	21	,	,	,
6745	2443	22	and	and	CC
6745	2443	23	when	when	WRB
6745	2443	24	hot	hot	JJ
6745	2443	25	,	,	,
6745	2443	26	add	add	VB
6745	2443	27	two	two	CD
6745	2443	28	heaping	heaping	NN
6745	2443	29	table	table	NN
6745	2443	30	-	-	HYPH
6745	2443	31	spoonfuls	spoonful	NNS
6745	2443	32	of	of	IN
6745	2443	33	flour	flour	NN
6745	2443	34	,	,	,
6745	2443	35	and	and	CC
6745	2443	36	stir	stir	VB
6745	2443	37	until	until	IN
6745	2443	38	dark	dark	JJ
6745	2443	39	brown	brown	NNP
6745	2443	40	.	.	.
6745	2444	1	Add	add	VB
6745	2444	2	to	to	IN
6745	2444	3	it	-PRON-	PRP
6745	2444	4	half	half	PDT
6745	2444	5	a	a	DT
6745	2444	6	pint	pint	NN
6745	2444	7	of	of	IN
6745	2444	8	stock	stock	NN
6745	2444	9	or	or	CC
6745	2444	10	water	water	NN
6745	2444	11	;	;	:
6745	2444	12	stir	stir	VB
6745	2444	13	a	a	DT
6745	2444	14	minute	minute	NN
6745	2444	15	,	,	,
6745	2444	16	and	and	CC
6745	2444	17	set	set	VB
6745	2444	18	back	back	RP
6745	2444	19	where	where	WRB
6745	2444	20	it	-PRON-	PRP
6745	2444	21	will	will	MD
6745	2444	22	keep	keep	VB
6745	2444	23	warm	warm	JJ
6745	2444	24	,	,	,
6745	2444	25	but	but	CC
6745	2444	26	not	not	RB
6745	2444	27	cook	cook	VB
6745	2444	28	.	.	.
6745	2445	1	Now	now	RB
6745	2445	2	take	take	VB
6745	2445	3	up	up	RP
6745	2445	4	the	the	DT
6745	2445	5	fillet	fillet	NN
6745	2445	6	,	,	,
6745	2445	7	and	and	CC
6745	2445	8	skim	skim	NNP
6745	2445	9	all	all	PDT
6745	2445	10	the	the	DT
6745	2445	11	fat	fat	NN
6745	2445	12	off	off	IN
6745	2445	13	of	of	IN
6745	2445	14	the	the	DT
6745	2445	15	gravy	gravy	NN
6745	2445	16	;	;	:
6745	2445	17	add	add	VB
6745	2445	18	water	water	NN
6745	2445	19	enough	enough	RB
6745	2445	20	to	to	TO
6745	2445	21	make	make	VB
6745	2445	22	half	half	PDT
6745	2445	23	a	a	DT
6745	2445	24	pint	pint	NN
6745	2445	25	of	of	IN
6745	2445	26	gravy	gravy	NN
6745	2445	27	,	,	,
6745	2445	28	also	also	RB
6745	2445	29	the	the	DT
6745	2445	30	sauce	sauce	NN
6745	2445	31	just	just	RB
6745	2445	32	made	make	VBN
6745	2445	33	.	.	.
6745	2446	1	Let	let	VB
6745	2446	2	this	this	DT
6745	2446	3	boil	boil	VB
6745	2446	4	up	up	RP
6745	2446	5	,	,	,
6745	2446	6	and	and	CC
6745	2446	7	add	add	VB
6745	2446	8	the	the	DT
6745	2446	9	juice	juice	NN
6745	2446	10	of	of	IN
6745	2446	11	half	half	PDT
6745	2446	12	a	a	DT
6745	2446	13	lemon	lemon	NN
6745	2446	14	,	,	,
6745	2446	15	and	and	CC
6745	2446	16	more	more	JJR
6745	2446	17	salt	salt	NN
6745	2446	18	and	and	CC
6745	2446	19	pepper	pepper	NN
6745	2446	20	,	,	,
6745	2446	21	if	if	IN
6745	2446	22	needed	need	VBN
6745	2446	23	.	.	.
6745	2447	1	Strain	strain	VB
6745	2447	2	,	,	,
6745	2447	3	and	and	CC
6745	2447	4	pour	pour	VB
6745	2447	5	around	around	IN
6745	2447	6	the	the	DT
6745	2447	7	fillet	fillet	NN
6745	2447	8	.	.	.
6745	2448	1	Garnish	garnish	VB
6745	2448	2	the	the	DT
6745	2448	3	dish	dish	NN
6745	2448	4	with	with	IN
6745	2448	5	potato	potato	NN
6745	2448	6	puffs	puff	NNS
6745	2448	7	and	and	CC
6745	2448	8	slices	slice	NNS
6745	2448	9	of	of	IN
6745	2448	10	lemon	lemon	NN
6745	2448	11	.	.	.
6745	2449	1	Roast	Roast	NNP
6745	2449	2	Ham	Ham	NNP
6745	2449	3	.	.	.
6745	2450	1	Prepare	prepare	VB
6745	2450	2	the	the	DT
6745	2450	3	ham	ham	NN
6745	2450	4	as	as	IN
6745	2450	5	for	for	IN
6745	2450	6	boiling	boiling	NN
6745	2450	7	,	,	,
6745	2450	8	and	and	CC
6745	2450	9	if	if	IN
6745	2450	10	it	-PRON-	PRP
6745	2450	11	is	be	VBZ
6745	2450	12	of	of	IN
6745	2450	13	good	good	JJ
6745	2450	14	size	size	NN
6745	2450	15	(	(	-LRB-
6745	2450	16	say	say	VB
6745	2450	17	ten	ten	CD
6745	2450	18	pounds	pound	NNS
6745	2450	19	)	)	-RRB-
6745	2450	20	,	,	,
6745	2450	21	boil	boil	VB
6745	2450	22	three	three	CD
6745	2450	23	hours	hour	NNS
6745	2450	24	.	.	.
6745	2451	1	Remove	remove	VB
6745	2451	2	the	the	DT
6745	2451	3	skin	skin	NN
6745	2451	4	,	,	,
6745	2451	5	and	and	CC
6745	2451	6	put	put	VBD
6745	2451	7	the	the	DT
6745	2451	8	ham	ham	NN
6745	2451	9	in	in	IN
6745	2451	10	a	a	DT
6745	2451	11	baking	baking	NN
6745	2451	12	pan	pan	NN
6745	2451	13	.	.	.
6745	2452	1	Let	let	VB
6745	2452	2	it	-PRON-	PRP
6745	2452	3	cook	cook	VB
6745	2452	4	two	two	CD
6745	2452	5	hours	hour	NNS
6745	2452	6	in	in	IN
6745	2452	7	a	a	DT
6745	2452	8	moderate	moderate	JJ
6745	2452	9	oven	oven	NN
6745	2452	10	.	.	.
6745	2453	1	Serve	serve	VB
6745	2453	2	with	with	IN
6745	2453	3	champagne	champagne	NN
6745	2453	4	sauce	sauce	NN
6745	2453	5	.	.	.
6745	2454	1	BROILING	broiling	NN
6745	2454	2	.	.	.
6745	2455	1	The	the	DT
6745	2455	2	fire	fire	NN
6745	2455	3	for	for	IN
6745	2455	4	broiling	broiling	NN
6745	2455	5	must	must	MD
6745	2455	6	be	be	VB
6745	2455	7	clear	clear	JJ
6745	2455	8	,	,	,
6745	2455	9	and	and	CC
6745	2455	10	for	for	IN
6745	2455	11	meats	meat	NNS
6745	2455	12	it	-PRON-	PRP
6745	2455	13	must	must	MD
6745	2455	14	be	be	VB
6745	2455	15	hotter	hot	JJR
6745	2455	16	and	and	CC
6745	2455	17	brighter	bright	JJR
6745	2455	18	than	than	IN
6745	2455	19	for	for	IN
6745	2455	20	fish	fish	NN
6745	2455	21	.	.	.
6745	2456	1	Coals	coal	NNS
6745	2456	2	from	from	IN
6745	2456	3	hard	hard	JJ
6745	2456	4	wood	wood	NN
6745	2456	5	or	or	CC
6745	2456	6	charcoal	charcoal	NN
6745	2456	7	are	be	VBP
6745	2456	8	best	good	JJS
6745	2456	9	,	,	,
6745	2456	10	but	but	CC
6745	2456	11	in	in	IN
6745	2456	12	all	all	DT
6745	2456	13	large	large	JJ
6745	2456	14	towns	town	NNS
6745	2456	15	and	and	CC
6745	2456	16	cities	city	NNS
6745	2456	17	hard	hard	JJ
6745	2456	18	coal	coal	NN
6745	2456	19	is	be	VBZ
6745	2456	20	nearly	nearly	RB
6745	2456	21	always	always	RB
6745	2456	22	used	use	VBN
6745	2456	23	,	,	,
6745	2456	24	except	except	IN
6745	2456	25	in	in	IN
6745	2456	26	hotels	hotel	NNS
6745	2456	27	and	and	CC
6745	2456	28	restaurants	restaurant	NNS
6745	2456	29	,	,	,
6745	2456	30	where	where	WRB
6745	2456	31	there	there	EX
6745	2456	32	is	be	VBZ
6745	2456	33	usually	usually	RB
6745	2456	34	a	a	DT
6745	2456	35	special	special	JJ
6745	2456	36	place	place	NN
6745	2456	37	for	for	IN
6745	2456	38	broiling	broil	VBG
6745	2456	39	with	with	IN
6745	2456	40	charcoal	charcoal	NN
6745	2456	41	.	.	.
6745	2457	1	The	the	DT
6745	2457	2	double	double	JJ
6745	2457	3	broiler	broiler	NN
6745	2457	4	is	be	VBZ
6745	2457	5	the	the	DT
6745	2457	6	very	very	RB
6745	2457	7	best	good	JJS
6745	2457	8	thing	thing	NN
6745	2457	9	in	in	IN
6745	2457	10	the	the	DT
6745	2457	11	market	market	NN
6745	2457	12	for	for	IN
6745	2457	13	broiling	broil	VBG
6745	2457	14	meats	meat	NNS
6745	2457	15	and	and	CC
6745	2457	16	fish	fish	NNS
6745	2457	17	.	.	.
6745	2458	1	When	when	WRB
6745	2458	2	the	the	DT
6745	2458	3	meat	meat	NN
6745	2458	4	is	be	VBZ
6745	2458	5	placed	place	VBN
6745	2458	6	in	in	IN
6745	2458	7	it	-PRON-	PRP
6745	2458	8	,	,	,
6745	2458	9	and	and	CC
6745	2458	10	the	the	DT
6745	2458	11	slide	slide	NN
6745	2458	12	is	be	VBZ
6745	2458	13	slipped	slip	VBN
6745	2458	14	over	over	IN
6745	2458	15	the	the	DT
6745	2458	16	handles	handle	NNS
6745	2458	17	,	,	,
6745	2458	18	all	all	DT
6745	2458	19	there	there	EX
6745	2458	20	is	be	VBZ
6745	2458	21	to	to	TO
6745	2458	22	do	do	VB
6745	2458	23	is	be	VBZ
6745	2458	24	to	to	TO
6745	2458	25	hold	hold	VB
6745	2458	26	the	the	DT
6745	2458	27	broiler	broiler	NN
6745	2458	28	over	over	IN
6745	2458	29	the	the	DT
6745	2458	30	fire	fire	NN
6745	2458	31	,	,	,
6745	2458	32	or	or	CC
6745	2458	33	,	,	,
6745	2458	34	if	if	IN
6745	2458	35	you	-PRON-	PRP
6745	2458	36	have	have	VBP
6745	2458	37	an	an	DT
6745	2458	38	open	open	JJ
6745	2458	39	range	range	NN
6745	2458	40	,	,	,
6745	2458	41	before	before	IN
6745	2458	42	the	the	DT
6745	2458	43	fire	fire	NN
6745	2458	44	.	.	.
6745	2459	1	A	a	DT
6745	2459	2	fork	fork	NN
6745	2459	3	or	or	CC
6745	2459	4	knife	knife	NN
6745	2459	5	need	nee	MD
6745	2459	6	not	not	RB
6745	2459	7	go	go	VB
6745	2459	8	near	near	IN
6745	2459	9	the	the	DT
6745	2459	10	meat	meat	NN
6745	2459	11	until	until	IN
6745	2459	12	it	-PRON-	PRP
6745	2459	13	is	be	VBZ
6745	2459	14	on	on	IN
6745	2459	15	the	the	DT
6745	2459	16	dish	dish	NN
6745	2459	17	.	.	.
6745	2460	1	A	a	DT
6745	2460	2	great	great	JJ
6745	2460	3	amount	amount	NN
6745	2460	4	of	of	IN
6745	2460	5	the	the	DT
6745	2460	6	juice	juice	NN
6745	2460	7	is	be	VBZ
6745	2460	8	saved	save	VBN
6745	2460	9	.	.	.
6745	2461	1	With	with	IN
6745	2461	2	the	the	DT
6745	2461	3	old	old	JJ
6745	2461	4	-	-	HYPH
6745	2461	5	fashioned	fashioned	JJ
6745	2461	6	gridirons	gridiron	NNS
6745	2461	7	it	-PRON-	PRP
6745	2461	8	is	be	VBZ
6745	2461	9	absolutely	absolutely	RB
6745	2461	10	necessary	necessary	JJ
6745	2461	11	to	to	TO
6745	2461	12	stick	stick	VB
6745	2461	13	a	a	DT
6745	2461	14	fork	fork	NN
6745	2461	15	into	into	IN
6745	2461	16	the	the	DT
6745	2461	17	meat	meat	NN
6745	2461	18	to	to	TO
6745	2461	19	turn	turn	VB
6745	2461	20	it	-PRON-	PRP
6745	2461	21	,	,	,
6745	2461	22	and	and	CC
6745	2461	23	although	although	IN
6745	2461	24	there	there	EX
6745	2461	25	are	be	VBP
6745	2461	26	little	little	JJ
6745	2461	27	grooves	groove	NNS
6745	2461	28	for	for	IN
6745	2461	29	the	the	DT
6745	2461	30	gravy	gravy	NN
6745	2461	31	to	to	TO
6745	2461	32	run	run	VB
6745	2461	33	into	into	IN
6745	2461	34	,	,	,
6745	2461	35	what	what	WP
6745	2461	36	is	be	VBZ
6745	2461	37	saved	save	VBN
6745	2461	38	in	in	IN
6745	2461	39	this	this	DT
6745	2461	40	way	way	NN
6745	2461	41	does	do	VBZ
6745	2461	42	not	not	RB
6745	2461	43	compare	compare	VB
6745	2461	44	with	with	IN
6745	2461	45	what	what	WP
6745	2461	46	is	be	VBZ
6745	2461	47	actually	actually	RB
6745	2461	48	kept	keep	VBN
6745	2461	49	within	within	IN
6745	2461	50	the	the	DT
6745	2461	51	meat	meat	NN
6745	2461	52	where	where	WRB
6745	2461	53	the	the	DT
6745	2461	54	double	double	JJ
6745	2461	55	broiler	broiler	NN
6745	2461	56	is	be	VBZ
6745	2461	57	used	use	VBN
6745	2461	58	.	.	.
6745	2462	1	Professional	professional	JJ
6745	2462	2	cooks	cook	NNS
6745	2462	3	can	can	MD
6745	2462	4	turn	turn	VB
6745	2462	5	a	a	DT
6745	2462	6	steak	steak	NN
6745	2462	7	without	without	IN
6745	2462	8	running	run	VBG
6745	2462	9	a	a	DT
6745	2462	10	fork	fork	NN
6745	2462	11	into	into	IN
6745	2462	12	the	the	DT
6745	2462	13	meat	meat	NN
6745	2462	14	,	,	,
6745	2462	15	but	but	CC
6745	2462	16	not	not	RB
6745	2462	17	one	one	CD
6745	2462	18	in	in	IN
6745	2462	19	a	a	DT
6745	2462	20	hundred	hundred	CD
6745	2462	21	common	common	JJ
6745	2462	22	cooks	cook	NNS
6745	2462	23	can	can	MD
6745	2462	24	do	do	VB
6745	2462	25	it	-PRON-	PRP
6745	2462	26	.	.	.
6745	2463	1	Mutton	Mutton	NNP
6745	2463	2	Chops	Chops	NNP
6745	2463	3	.	.	.
6745	2464	1	Sprinkle	sprinkle	VB
6745	2464	2	the	the	DT
6745	2464	3	chops	chop	NNS
6745	2464	4	with	with	IN
6745	2464	5	salt	salt	NN
6745	2464	6	,	,	,
6745	2464	7	pepper	pepper	NN
6745	2464	8	and	and	CC
6745	2464	9	flour	flour	NN
6745	2464	10	.	.	.
6745	2465	1	Put	put	VB
6745	2465	2	them	-PRON-	PRP
6745	2465	3	in	in	IN
6745	2465	4	the	the	DT
6745	2465	5	double	double	JJ
6745	2465	6	broiler	broiler	NN
6745	2465	7	.	.	.
6745	2466	1	Broil	broil	VB
6745	2466	2	over	over	RP
6745	2466	3	or	or	CC
6745	2466	4	before	before	IN
6745	2466	5	the	the	DT
6745	2466	6	fire	fire	NN
6745	2466	7	for	for	IN
6745	2466	8	eight	eight	CD
6745	2466	9	minutes	minute	NNS
6745	2466	10	.	.	.
6745	2467	1	Serve	serve	VB
6745	2467	2	on	on	IN
6745	2467	3	a	a	DT
6745	2467	4	_	_	NNP
6745	2467	5	hot	hot	JJ
6745	2467	6	_	_	NNP
6745	2467	7	dish	dish	NN
6745	2467	8	with	with	IN
6745	2467	9	butter	butter	NN
6745	2467	10	,	,	,
6745	2467	11	salt	salt	NN
6745	2467	12	and	and	CC
6745	2467	13	pepper	pepper	NN
6745	2467	14	for	for	IN
6745	2467	15	tomato	tomato	NN
6745	2467	16	sauce	sauce	NN
6745	2467	17	.	.	.
6745	2468	1	The	the	DT
6745	2468	2	fire	fire	NN
6745	2468	3	for	for	IN
6745	2468	4	chops	chop	NNS
6745	2468	5	should	should	MD
6745	2468	6	not	not	RB
6745	2468	7	be	be	VB
6745	2468	8	as	as	RB
6745	2468	9	hot	hot	JJ
6745	2468	10	as	as	IN
6745	2468	11	for	for	IN
6745	2468	12	steak	steak	NN
6745	2468	13	.	.	.
6745	2469	1	Chops	chop	NNS
6745	2469	2	can	can	MD
6745	2469	3	be	be	VB
6745	2469	4	seasoned	season	VBN
6745	2469	5	with	with	IN
6745	2469	6	salt	salt	NN
6745	2469	7	and	and	CC
6745	2469	8	pepper	pepper	NN
6745	2469	9	,	,	,
6745	2469	10	wrapped	wrap	VBN
6745	2469	11	in	in	IN
6745	2469	12	buttered	butter	VBN
6745	2469	13	paper	paper	NN
6745	2469	14	and	and	CC
6745	2469	15	broiled	broil	VBD
6745	2469	16	ten	ten	CD
6745	2469	17	minutes	minute	NNS
6745	2469	18	over	over	IN
6745	2469	19	a	a	DT
6745	2469	20	hot	hot	JJ
6745	2469	21	fire	fire	NN
6745	2469	22	.	.	.
6745	2470	1	Beef	Beef	NNP
6745	2470	2	Steak	Steak	NNP
6745	2470	3	.	.	.
6745	2471	1	Have	have	VBP
6745	2471	2	it	-PRON-	PRP
6745	2471	3	cut	cut	VB
6745	2471	4	thick	thick	JJ
6745	2471	5	.	.	.
6745	2472	1	It	-PRON-	PRP
6745	2472	2	will	will	MD
6745	2472	3	never	never	RB
6745	2472	4	be	be	VB
6745	2472	5	good	good	JJ
6745	2472	6	,	,	,
6745	2472	7	rich	rich	JJ
6745	2472	8	and	and	CC
6745	2472	9	juicy	juicy	JJ
6745	2472	10	if	if	IN
6745	2472	11	only	only	RB
6745	2472	12	from	from	IN
6745	2472	13	one	one	CD
6745	2472	14	-	-	HYPH
6745	2472	15	fourth	fourth	NN
6745	2472	16	to	to	IN
6745	2472	17	one	one	CD
6745	2472	18	-	-	HYPH
6745	2472	19	half	half	NN
6745	2472	20	an	an	DT
6745	2472	21	inch	inch	NN
6745	2472	22	thick	thick	JJ
6745	2472	23	.	.	.
6745	2473	1	It	-PRON-	PRP
6745	2473	2	ought	ought	MD
6745	2473	3	to	to	TO
6745	2473	4	be	be	VB
6745	2473	5	at	at	IN
6745	2473	6	least	least	JJS
6745	2473	7	three-	three-	JJ
6745	2473	8	quarters	quarter	NNS
6745	2473	9	of	of	IN
6745	2473	10	an	an	DT
6745	2473	11	inch	inch	NN
6745	2473	12	thick	thick	JJ
6745	2473	13	.	.	.
6745	2474	1	Trim	trim	VB
6745	2474	2	off	off	RP
6745	2474	3	any	any	DT
6745	2474	4	suet	suet	NN
6745	2474	5	that	that	WDT
6745	2474	6	may	may	MD
6745	2474	7	be	be	VB
6745	2474	8	left	leave	VBN
6745	2474	9	on	on	IN
6745	2474	10	it	-PRON-	PRP
6745	2474	11	,	,	,
6745	2474	12	and	and	CC
6745	2474	13	dredge	dredge	VB
6745	2474	14	with	with	IN
6745	2474	15	salt	salt	NN
6745	2474	16	,	,	,
6745	2474	17	pepper	pepper	NN
6745	2474	18	and	and	CC
6745	2474	19	flour	flour	NN
6745	2474	20	.	.	.
6745	2475	1	Cook	cook	VB
6745	2475	2	in	in	IN
6745	2475	3	the	the	DT
6745	2475	4	double	double	JJ
6745	2475	5	broiler	broiler	NN
6745	2475	6	,	,	,
6745	2475	7	over	over	IN
6745	2475	8	or	or	CC
6745	2475	9	before	before	IN
6745	2475	10	clear	clear	JJ
6745	2475	11	coals	coal	NNS
6745	2475	12	,	,	,
6745	2475	13	for	for	IN
6745	2475	14	ten	ten	CD
6745	2475	15	minutes	minute	NNS
6745	2475	16	,	,	,
6745	2475	17	if	if	IN
6745	2475	18	to	to	TO
6745	2475	19	be	be	VB
6745	2475	20	rare	rare	JJ
6745	2475	21	,	,	,
6745	2475	22	twelve	twelve	CD
6745	2475	23	,	,	,
6745	2475	24	if	if	IN
6745	2475	25	to	to	TO
6745	2475	26	be	be	VB
6745	2475	27	rather	rather	RB
6745	2475	28	well	well	RB
6745	2475	29	done	do	VBN
6745	2475	30	.	.	.
6745	2476	1	Turn	turn	VB
6745	2476	2	the	the	DT
6745	2476	3	meat	meat	NN
6745	2476	4	constantly	constantly	RB
6745	2476	5	.	.	.
6745	2477	1	Serve	serve	VB
6745	2477	2	on	on	IN
6745	2477	3	a	a	DT
6745	2477	4	hot	hot	JJ
6745	2477	5	dish	dish	NN
6745	2477	6	with	with	IN
6745	2477	7	butter	butter	NN
6745	2477	8	and	and	CC
6745	2477	9	salt	salt	NN
6745	2477	10	,	,	,
6745	2477	11	or	or	CC
6745	2477	12	with	with	IN
6745	2477	13	mushroom	mushroom	NN
6745	2477	14	sauce	sauce	NN
6745	2477	15	,	,	,
6745	2477	16	_	_	NNP
6745	2477	17	maitre	maitre	NNP
6745	2477	18	d	d	NN
6745	2477	19	'	'	''
6745	2477	20	Hôtel	Hôtel	NNP
6745	2477	21	_	_	NNP
6745	2477	22	butter	butter	NN
6745	2477	23	or	or	CC
6745	2477	24	tomato	tomato	NN
6745	2477	25	sauce	sauce	NN
6745	2477	26	.	.	.
6745	2478	1	Do	do	VBP
6745	2478	2	not	not	RB
6745	2478	3	stick	stick	VB
6745	2478	4	a	a	DT
6745	2478	5	knife	knife	NN
6745	2478	6	or	or	CC
6745	2478	7	fork	fork	VB
6745	2478	8	into	into	IN
6745	2478	9	the	the	DT
6745	2478	10	meat	meat	NN
6745	2478	11	to	to	TO
6745	2478	12	try	try	VB
6745	2478	13	it	-PRON-	PRP
6745	2478	14	.	.	.
6745	2479	1	This	this	DT
6745	2479	2	is	be	VBZ
6745	2479	3	the	the	DT
6745	2479	4	way	way	NN
6745	2479	5	many	many	JJ
6745	2479	6	people	people	NNS
6745	2479	7	spoil	spoil	VBP
6745	2479	8	it	-PRON-	PRP
6745	2479	9	.	.	.
6745	2480	1	Pounding	pound	VBG
6745	2480	2	is	be	VBZ
6745	2480	3	another	another	DT
6745	2480	4	bad	bad	JJ
6745	2480	5	habit	habit	NN
6745	2480	6	:	:	:
6745	2480	7	much	much	JJ
6745	2480	8	of	of	IN
6745	2480	9	the	the	DT
6745	2480	10	juice	juice	NN
6745	2480	11	of	of	IN
6745	2480	12	the	the	DT
6745	2480	13	meat	meat	NN
6745	2480	14	is	be	VBZ
6745	2480	15	lost	lose	VBN
6745	2480	16	.	.	.
6745	2481	1	When	when	WRB
6745	2481	2	,	,	,
6745	2481	3	as	as	IN
6745	2481	4	it	-PRON-	PRP
6745	2481	5	sometimes	sometimes	RB
6745	2481	6	happens	happen	VBZ
6745	2481	7	,	,	,
6745	2481	8	there	there	EX
6745	2481	9	is	be	VBZ
6745	2481	10	no	no	DT
6745	2481	11	convenience	convenience	NN
6745	2481	12	for	for	IN
6745	2481	13	broiling	broiling	NN
6745	2481	14	,	,	,
6745	2481	15	heat	heat	VB
6745	2481	16	the	the	DT
6745	2481	17	frying	fry	VBG
6745	2481	18	pan	pan	NN
6745	2481	19	very	very	RB
6745	2481	20	hot	hot	JJ
6745	2481	21	,	,	,
6745	2481	22	then	then	RB
6745	2481	23	sprinkle	sprinkle	VB
6745	2481	24	with	with	IN
6745	2481	25	salt	salt	NN
6745	2481	26	,	,	,
6745	2481	27	and	and	CC
6745	2481	28	lay	lie	VBD
6745	2481	29	in	in	IN
6745	2481	30	the	the	DT
6745	2481	31	steak	steak	NN
6745	2481	32	.	.	.
6745	2482	1	Turn	turn	VB
6745	2482	2	frequently	frequently	RB
6745	2482	3	.	.	.
6745	2483	1	MISCELLANEOUS	MISCELLANEOUS	NNP
6745	2483	2	MODES	MODES	NNP
6745	2483	3	.	.	.
6745	2484	1	Braised	Braised	NNP
6745	2484	2	Beef	Beef	NNP
6745	2484	3	.	.	.
6745	2485	1	Take	take	VB
6745	2485	2	six	six	CD
6745	2485	3	or	or	CC
6745	2485	4	eight	eight	CD
6745	2485	5	pounds	pound	NNS
6745	2485	6	of	of	IN
6745	2485	7	the	the	DT
6745	2485	8	round	round	NN
6745	2485	9	or	or	CC
6745	2485	10	the	the	DT
6745	2485	11	face	face	NN
6745	2485	12	of	of	IN
6745	2485	13	the	the	DT
6745	2485	14	rump	rump	NN
6745	2485	15	,	,	,
6745	2485	16	and	and	CC
6745	2485	17	lard	lard	NN
6745	2485	18	with	with	IN
6745	2485	19	quarter	quarter	NN
6745	2485	20	of	of	IN
6745	2485	21	a	a	DT
6745	2485	22	pound	pound	NN
6745	2485	23	of	of	IN
6745	2485	24	salt	salt	NN
6745	2485	25	pork	pork	NN
6745	2485	26	.	.	.
6745	2486	1	Put	put	VB
6745	2486	2	six	six	CD
6745	2486	3	slices	slice	NNS
6745	2486	4	of	of	IN
6745	2486	5	pork	pork	NN
6745	2486	6	in	in	IN
6745	2486	7	the	the	DT
6745	2486	8	bottom	bottom	NN
6745	2486	9	of	of	IN
6745	2486	10	the	the	DT
6745	2486	11	braising	braise	VBG
6745	2486	12	pan	pan	NN
6745	2486	13	,	,	,
6745	2486	14	and	and	CC
6745	2486	15	as	as	RB
6745	2486	16	soon	soon	RB
6745	2486	17	as	as	IN
6745	2486	18	it	-PRON-	PRP
6745	2486	19	begins	begin	VBZ
6745	2486	20	to	to	TO
6745	2486	21	fry	fry	VB
6745	2486	22	,	,	,
6745	2486	23	add	add	VB
6745	2486	24	two	two	CD
6745	2486	25	onions	onion	NNS
6745	2486	26	,	,	,
6745	2486	27	half	half	PDT
6745	2486	28	a	a	DT
6745	2486	29	small	small	JJ
6745	2486	30	carrot	carrot	NN
6745	2486	31	and	and	CC
6745	2486	32	half	half	PDT
6745	2486	33	a	a	DT
6745	2486	34	small	small	JJ
6745	2486	35	turnip	turnip	NN
6745	2486	36	,	,	,
6745	2486	37	all	all	DT
6745	2486	38	cut	cut	VBN
6745	2486	39	fine	fine	JJ
6745	2486	40	.	.	.
6745	2487	1	Cook	cook	VB
6745	2487	2	these	these	DT
6745	2487	3	until	until	IN
6745	2487	4	they	-PRON-	PRP
6745	2487	5	begin	begin	VBP
6745	2487	6	to	to	TO
6745	2487	7	brown	brown	VB
6745	2487	8	;	;	:
6745	2487	9	then	then	RB
6745	2487	10	draw	draw	VB
6745	2487	11	them	-PRON-	PRP
6745	2487	12	to	to	IN
6745	2487	13	one	one	CD
6745	2487	14	side	side	NN
6745	2487	15	of	of	IN
6745	2487	16	the	the	DT
6745	2487	17	pan	pan	NN
6745	2487	18	and	and	CC
6745	2487	19	put	put	VBD
6745	2487	20	in	in	IN
6745	2487	21	the	the	DT
6745	2487	22	beef	beef	NN
6745	2487	23	,	,	,
6745	2487	24	which	which	WDT
6745	2487	25	has	have	VBZ
6745	2487	26	been	be	VBN
6745	2487	27	well	well	RB
6745	2487	28	dredged	dredge	VBN
6745	2487	29	with	with	IN
6745	2487	30	salt	salt	NN
6745	2487	31	,	,	,
6745	2487	32	pepper	pepper	NN
6745	2487	33	and	and	CC
6745	2487	34	flour	flour	NN
6745	2487	35	.	.	.
6745	2488	1	Brown	brown	JJ
6745	2488	2	on	on	IN
6745	2488	3	all	all	DT
6745	2488	4	sides	side	NNS
6745	2488	5	,	,	,
6745	2488	6	and	and	CC
6745	2488	7	then	then	RB
6745	2488	8	add	add	VB
6745	2488	9	one	one	CD
6745	2488	10	quart	quart	NN
6745	2488	11	of	of	IN
6745	2488	12	boiling	boil	VBG
6745	2488	13	water	water	NN
6745	2488	14	and	and	CC
6745	2488	15	a	a	DT
6745	2488	16	bouquet	bouquet	NN
6745	2488	17	of	of	IN
6745	2488	18	sweet	sweet	JJ
6745	2488	19	herbs	herb	NNS
6745	2488	20	;	;	:
6745	2488	21	cover	cover	VB
6745	2488	22	,	,	,
6745	2488	23	and	and	CC
6745	2488	24	cook	cook	NNP
6745	2488	25	_	_	NNP
6745	2488	26	slowly	slowly	RB
6745	2488	27	_	_	NNP
6745	2488	28	in	in	IN
6745	2488	29	the	the	DT
6745	2488	30	oven	oven	NN
6745	2488	31	for	for	IN
6745	2488	32	four	four	CD
6745	2488	33	hours	hour	NNS
6745	2488	34	,	,	,
6745	2488	35	basting	baste	VBG
6745	2488	36	every	every	DT
6745	2488	37	twenty	twenty	CD
6745	2488	38	minutes	minute	NNS
6745	2488	39	.	.	.
6745	2489	1	Take	take	VB
6745	2489	2	up	up	RP
6745	2489	3	,	,	,
6745	2489	4	and	and	CC
6745	2489	5	finish	finish	VB
6745	2489	6	the	the	DT
6745	2489	7	gravy	gravy	NN
6745	2489	8	as	as	IN
6745	2489	9	for	for	IN
6745	2489	10	braised	braise	VBN
6745	2489	11	tongue	tongue	NN
6745	2489	12	.	.	.
6745	2490	1	Or	or	CC
6745	2490	2	,	,	,
6745	2490	3	add	add	VB
6745	2490	4	to	to	IN
6745	2490	5	the	the	DT
6745	2490	6	gravy	gravy	NN
6745	2490	7	half	half	PDT
6745	2490	8	a	a	DT
6745	2490	9	can	can	NN
6745	2490	10	of	of	IN
6745	2490	11	tomatoes	tomato	NNS
6745	2490	12	,	,	,
6745	2490	13	and	and	CC
6745	2490	14	cook	cook	NN
6745	2490	15	for	for	IN
6745	2490	16	ten	ten	CD
6745	2490	17	minutes	minute	NNS
6745	2490	18	.	.	.
6745	2491	1	Strain	strain	VB
6745	2491	2	,	,	,
6745	2491	3	pour	pour	VBP
6745	2491	4	around	around	IN
6745	2491	5	the	the	DT
6745	2491	6	beef	beef	NN
6745	2491	7	,	,	,
6745	2491	8	and	and	CC
6745	2491	9	serve	serve	VB
6745	2491	10	.	.	.
6745	2492	1	Fricandeau	Fricandeau	NNP
6745	2492	2	of	of	IN
6745	2492	3	Veal	Veal	NNP
6745	2492	4	.	.	.
6745	2493	1	Have	have	VBP
6745	2493	2	a	a	DT
6745	2493	3	piece	piece	NN
6745	2493	4	of	of	IN
6745	2493	5	veal	veal	NN
6745	2493	6	,	,	,
6745	2493	7	weighing	weigh	VBG
6745	2493	8	about	about	IN
6745	2493	9	eight	eight	CD
6745	2493	10	pounds	pound	NNS
6745	2493	11	,	,	,
6745	2493	12	cut	cut	VBN
6745	2493	13	from	from	IN
6745	2493	14	that	that	DT
6745	2493	15	part	part	NN
6745	2493	16	of	of	IN
6745	2493	17	the	the	DT
6745	2493	18	leg	leg	NN
6745	2493	19	called	call	VBD
6745	2493	20	the	the	DT
6745	2493	21	cushion	cushion	NN
6745	2493	22	.	.	.
6745	2494	1	Wet	wet	VB
6745	2494	2	the	the	DT
6745	2494	3	vegetable	vegetable	NN
6745	2494	4	masher	masher	NN
6745	2494	5	,	,	,
6745	2494	6	and	and	CC
6745	2494	7	beat	beat	VBD
6745	2494	8	the	the	DT
6745	2494	9	veal	veal	NN
6745	2494	10	smooth	smooth	JJ
6745	2494	11	;	;	:
6745	2494	12	then	then	RB
6745	2494	13	lard	lard	VB
6745	2494	14	one	one	CD
6745	2494	15	side	side	NN
6745	2494	16	thickly	thickly	RB
6745	2494	17	.	.	.
6745	2495	1	Put	put	VB
6745	2495	2	eight	eight	CD
6745	2495	3	slices	slice	NNS
6745	2495	4	of	of	IN
6745	2495	5	pork	pork	NN
6745	2495	6	in	in	IN
6745	2495	7	the	the	DT
6745	2495	8	bottom	bottom	NN
6745	2495	9	of	of	IN
6745	2495	10	the	the	DT
6745	2495	11	braising	braising	JJ
6745	2495	12	-	-	HYPH
6745	2495	13	pan	pan	NN
6745	2495	14	;	;	:
6745	2495	15	place	place	VB
6745	2495	16	the	the	DT
6745	2495	17	veal	veal	NN
6745	2495	18	on	on	IN
6745	2495	19	this	this	DT
6745	2495	20	,	,	,
6745	2495	21	larded	lard	VBN
6745	2495	22	side	side	NN
6745	2495	23	up	up	RB
6745	2495	24	.	.	.
6745	2496	1	Add	add	VB
6745	2496	2	two	two	CD
6745	2496	3	small	small	JJ
6745	2496	4	onions	onion	NNS
6745	2496	5	,	,	,
6745	2496	6	half	half	PDT
6745	2496	7	a	a	DT
6745	2496	8	small	small	JJ
6745	2496	9	turnip	turnip	NN
6745	2496	10	,	,	,
6745	2496	11	two	two	CD
6745	2496	12	slices	slice	NNS
6745	2496	13	of	of	IN
6745	2496	14	carrot	carrot	NN
6745	2496	15	,	,	,
6745	2496	16	one	one	CD
6745	2496	17	clove	clove	NN
6745	2496	18	and	and	CC
6745	2496	19	a	a	DT
6745	2496	20	bouquet	bouquet	NN
6745	2496	21	of	of	IN
6745	2496	22	sweet	sweet	JJ
6745	2496	23	herbs	herb	NNS
6745	2496	24	--	--	:
6745	2496	25	these	these	DT
6745	2496	26	to	to	TO
6745	2496	27	be	be	VB
6745	2496	28	at	at	IN
6745	2496	29	the	the	DT
6745	2496	30	sides	side	NNS
6745	2496	31	of	of	IN
6745	2496	32	the	the	DT
6745	2496	33	meat	meat	NN
6745	2496	34	,	,	,
6745	2496	35	not	not	RB
6745	2496	36	on	on	IN
6745	2496	37	top	top	NN
6745	2496	38	;	;	:
6745	2496	39	and	and	CC
6745	2496	40	one	one	CD
6745	2496	41	quart	quart	NN
6745	2496	42	of	of	IN
6745	2496	43	white	white	JJ
6745	2496	44	stock	stock	NN
6745	2496	45	or	or	CC
6745	2496	46	water	water	NN
6745	2496	47	.	.	.
6745	2497	1	Dredge	dredge	NN
6745	2497	2	with	with	IN
6745	2497	3	salt	salt	NN
6745	2497	4	,	,	,
6745	2497	5	pepper	pepper	NN
6745	2497	6	and	and	CC
6745	2497	7	flour	flour	NN
6745	2497	8	.	.	.
6745	2498	1	Cover	cover	NN
6745	2498	2	,	,	,
6745	2498	3	and	and	CC
6745	2498	4	place	place	NN
6745	2498	5	in	in	IN
6745	2498	6	a	a	DT
6745	2498	7	rather	rather	RB
6745	2498	8	moderate	moderate	JJ
6745	2498	9	oven	oven	NN
6745	2498	10	.	.	.
6745	2499	1	Cook	cook	VB
6745	2499	2	three	three	CD
6745	2499	3	hours	hour	NNS
6745	2499	4	,	,	,
6745	2499	5	basting	baste	VBG
6745	2499	6	every	every	DT
6745	2499	7	fifteen	fifteen	CD
6745	2499	8	minutes	minute	NNS
6745	2499	9	.	.	.
6745	2500	1	If	if	IN
6745	2500	2	cooked	cook	VBN
6745	2500	3	rapidly	rapidly	RB
6745	2500	4	the	the	DT
6745	2500	5	meat	meat	NN
6745	2500	6	will	will	MD
6745	2500	7	be	be	VB
6745	2500	8	dry	dry	JJ
6745	2500	9	and	and	CC
6745	2500	10	stringy	stringy	JJ
6745	2500	11	,	,	,
6745	2500	12	but	but	CC
6745	2500	13	if	if	IN
6745	2500	14	slowly	slowly	RB
6745	2500	15	,	,	,
6745	2500	16	it	-PRON-	PRP
6745	2500	17	will	will	MD
6745	2500	18	be	be	VB
6745	2500	19	tender	tender	JJ
6745	2500	20	and	and	CC
6745	2500	21	juicy	juicy	JJ
6745	2500	22	.	.	.
6745	2501	1	When	when	WRB
6745	2501	2	done	do	VBN
6745	2501	3	,	,	,
6745	2501	4	lift	lift	VB
6745	2501	5	carefully	carefully	RB
6745	2501	6	from	from	IN
6745	2501	7	the	the	DT
6745	2501	8	pan	pan	NN
6745	2501	9	.	.	.
6745	2502	1	Melt	melt	NN
6745	2502	2	four	four	CD
6745	2502	3	table	table	NN
6745	2502	4	-	-	HYPH
6745	2502	5	spoonfuls	spoonful	NNS
6745	2502	6	of	of	IN
6745	2502	7	glaze	glaze	NN
6745	2502	8	,	,	,
6745	2502	9	and	and	CC
6745	2502	10	spread	spread	VBD
6745	2502	11	on	on	IN
6745	2502	12	the	the	DT
6745	2502	13	meat	meat	NN
6745	2502	14	with	with	IN
6745	2502	15	a	a	DT
6745	2502	16	brush	brush	NN
6745	2502	17	.	.	.
6745	2503	1	Place	place	NN
6745	2503	2	in	in	IN
6745	2503	3	the	the	DT
6745	2503	4	open	open	JJ
6745	2503	5	oven	oven	NN
6745	2503	6	for	for	IN
6745	2503	7	five	five	CD
6745	2503	8	minutes	minute	NNS
6745	2503	9	.	.	.
6745	2504	1	Add	add	VB
6745	2504	2	one	one	CD
6745	2504	3	cupful	cupful	NN
6745	2504	4	of	of	IN
6745	2504	5	hot	hot	JJ
6745	2504	6	water	water	NN
6745	2504	7	to	to	IN
6745	2504	8	the	the	DT
6745	2504	9	contents	content	NNS
6745	2504	10	of	of	IN
6745	2504	11	the	the	DT
6745	2504	12	braising	braising	JJ
6745	2504	13	-	-	HYPH
6745	2504	14	pan	pan	NN
6745	2504	15	.	.	.
6745	2505	1	Skim	skim	VB
6745	2505	2	off	off	IN
6745	2505	3	all	all	PDT
6745	2505	4	the	the	DT
6745	2505	5	fat	fat	NN
6745	2505	6	,	,	,
6745	2505	7	and	and	CC
6745	2505	8	then	then	RB
6745	2505	9	add	add	VB
6745	2505	10	one	one	CD
6745	2505	11	heaping	heap	VBG
6745	2505	12	teaspoonful	teaspoonful	JJ
6745	2505	13	of	of	IN
6745	2505	14	corn	corn	NN
6745	2505	15	-	-	HYPH
6745	2505	16	starch	starch	NN
6745	2505	17	,	,	,
6745	2505	18	which	which	WDT
6745	2505	19	has	have	VBZ
6745	2505	20	been	be	VBN
6745	2505	21	mixed	mix	VBN
6745	2505	22	with	with	IN
6745	2505	23	a	a	DT
6745	2505	24	little	little	JJ
6745	2505	25	cold	cold	JJ
6745	2505	26	water	water	NN
6745	2505	27	.	.	.
6745	2506	1	Let	let	VB
6745	2506	2	it	-PRON-	PRP
6745	2506	3	boil	boil	VB
6745	2506	4	one	one	CD
6745	2506	5	minute	minute	NN
6745	2506	6	;	;	:
6745	2506	7	then	then	RB
6745	2506	8	strain	strain	VB
6745	2506	9	,	,	,
6745	2506	10	and	and	CC
6745	2506	11	return	return	VB
6745	2506	12	to	to	IN
6745	2506	13	the	the	DT
6745	2506	14	fire	fire	NN
6745	2506	15	.	.	.
6745	2507	1	Add	add	VB
6745	2507	2	two	two	CD
6745	2507	3	table	table	NN
6745	2507	4	-	-	HYPH
6745	2507	5	spoonfuls	spoonful	NNS
6745	2507	6	of	of	IN
6745	2507	7	glaze	glaze	NN
6745	2507	8	,	,	,
6745	2507	9	and	and	CC
6745	2507	10	when	when	WRB
6745	2507	11	this	this	DT
6745	2507	12	is	be	VBZ
6745	2507	13	melted	melt	VBN
6745	2507	14	,	,	,
6745	2507	15	pour	pour	VB
6745	2507	16	the	the	DT
6745	2507	17	sauce	sauce	NN
6745	2507	18	around	around	IN
6745	2507	19	the	the	DT
6745	2507	20	fricandeau	fricandeau	NN
6745	2507	21	,	,	,
6745	2507	22	and	and	CC
6745	2507	23	serve	serve	VB
6745	2507	24	.	.	.
6745	2508	1	Potato	potato	NN
6745	2508	2	balls	ball	NNS
6745	2508	3	,	,	,
6745	2508	4	boiled	boil	VBN
6745	2508	5	for	for	IN
6745	2508	6	twelve	twelve	CD
6745	2508	7	minutes	minute	NNS
6745	2508	8	in	in	IN
6745	2508	9	stock	stock	NN
6745	2508	10	,	,	,
6745	2508	11	and	and	CC
6745	2508	12	then	then	RB
6745	2508	13	slightly	slightly	RB
6745	2508	14	browned	brown	VBN
6745	2508	15	in	in	IN
6745	2508	16	the	the	DT
6745	2508	17	oven	oven	NN
6745	2508	18	,	,	,
6745	2508	19	make	make	VB
6745	2508	20	a	a	DT
6745	2508	21	pretty	pretty	JJ
6745	2508	22	garnish	garnish	NN
6745	2508	23	for	for	IN
6745	2508	24	this	this	DT
6745	2508	25	dish	dish	NN
6745	2508	26	.	.	.
6745	2509	1	It	-PRON-	PRP
6745	2509	2	is	be	VBZ
6745	2509	3	also	also	RB
6745	2509	4	served	serve	VBN
6745	2509	5	on	on	IN
6745	2509	6	a	a	DT
6745	2509	7	bed	bed	NN
6745	2509	8	of	of	IN
6745	2509	9	finely-	finely-	FW
6745	2509	10	chopped	chop	VBN
6745	2509	11	spinach	spinach	NN
6745	2509	12	or	or	CC
6745	2509	13	mashed	mash	VBN
6745	2509	14	potatoes	potato	NNS
6745	2509	15	.	.	.
6745	2510	1	Leg	Leg	NNP
6745	2510	2	of	of	IN
6745	2510	3	Lamb	Lamb	NNP
6745	2510	4	à	à	NNP
6745	2510	5	la	la	NNP
6745	2510	6	Française	Française	NNP
6745	2510	7	.	.	.
6745	2511	1	Put	put	VB
6745	2511	2	a	a	DT
6745	2511	3	leg	leg	NN
6745	2511	4	of	of	IN
6745	2511	5	lamb	lamb	NN
6745	2511	6	,	,	,
6745	2511	7	weighing	weigh	VBG
6745	2511	8	about	about	IN
6745	2511	9	eight	eight	CD
6745	2511	10	pounds	pound	NNS
6745	2511	11	,	,	,
6745	2511	12	in	in	IN
6745	2511	13	as	as	RB
6745	2511	14	small	small	JJ
6745	2511	15	a	a	DT
6745	2511	16	kettle	kettle	NN
6745	2511	17	as	as	IN
6745	2511	18	will	will	MD
6745	2511	19	hold	hold	VB
6745	2511	20	it	-PRON-	PRP
6745	2511	21	.	.	.
6745	2512	1	Put	put	VB
6745	2512	2	in	in	RP
6745	2512	3	a	a	DT
6745	2512	4	muslin	muslin	NN
6745	2512	5	bag	bag	NN
6745	2512	6	one	one	CD
6745	2512	7	onion	onion	NN
6745	2512	8	,	,	,
6745	2512	9	one	one	CD
6745	2512	10	small	small	JJ
6745	2512	11	white	white	JJ
6745	2512	12	turnip	turnip	NN
6745	2512	13	,	,	,
6745	2512	14	a	a	DT
6745	2512	15	few	few	JJ
6745	2512	16	green	green	JJ
6745	2512	17	celery	celery	NN
6745	2512	18	leaves	leave	NNS
6745	2512	19	,	,	,
6745	2512	20	three	three	CD
6745	2512	21	sprigs	sprig	NNS
6745	2512	22	each	each	DT
6745	2512	23	of	of	IN
6745	2512	24	sweet	sweet	JJ
6745	2512	25	marjoram	marjoram	NN
6745	2512	26	and	and	CC
6745	2512	27	summer	summer	NN
6745	2512	28	savory	savory	NN
6745	2512	29	,	,	,
6745	2512	30	four	four	CD
6745	2512	31	cloves	clove	NNS
6745	2512	32	and	and	CC
6745	2512	33	twelve	twelve	CD
6745	2512	34	allspice	allspice	NN
6745	2512	35	.	.	.
6745	2513	1	Tie	tie	VB
6745	2513	2	the	the	DT
6745	2513	3	bag	bag	NN
6745	2513	4	and	and	CC
6745	2513	5	place	place	VB
6745	2513	6	it	-PRON-	PRP
6745	2513	7	in	in	IN
6745	2513	8	the	the	DT
6745	2513	9	kettle	kettle	NN
6745	2513	10	with	with	IN
6745	2513	11	the	the	DT
6745	2513	12	lamb	lamb	NNP
6745	2513	13	;	;	:
6745	2513	14	then	then	RB
6745	2513	15	pour	pour	VB
6745	2513	16	on	on	IN
6745	2513	17	two	two	CD
6745	2513	18	quarts	quart	NNS
6745	2513	19	of	of	IN
6745	2513	20	boiling	boiling	NN
6745	2513	21	water	water	NN
6745	2513	22	.	.	.
6745	2514	1	Let	let	VB
6745	2514	2	this	this	DT
6745	2514	3	come	come	VB
6745	2514	4	to	to	IN
6745	2514	5	a	a	DT
6745	2514	6	boil	boil	NN
6745	2514	7	,	,	,
6745	2514	8	and	and	CC
6745	2514	9	then	then	RB
6745	2514	10	skim	skim	NNP
6745	2514	11	carefully	carefully	RB
6745	2514	12	.	.	.
6745	2515	1	Now	now	RB
6745	2515	2	add	add	VB
6745	2515	3	four	four	CD
6745	2515	4	heaping	heaping	NN
6745	2515	5	table	table	NN
6745	2515	6	-	-	HYPH
6745	2515	7	spoonfuls	spoonful	NNS
6745	2515	8	of	of	IN
6745	2515	9	flour	flour	NN
6745	2515	10	,	,	,
6745	2515	11	which	which	WDT
6745	2515	12	has	have	VBZ
6745	2515	13	been	be	VBN
6745	2515	14	mixed	mix	VBN
6745	2515	15	with	with	IN
6745	2515	16	one	one	CD
6745	2515	17	cupful	cupful	NN
6745	2515	18	of	of	IN
6745	2515	19	cold	cold	JJ
6745	2515	20	water	water	NN
6745	2515	21	,	,	,
6745	2515	22	two	two	CD
6745	2515	23	table	table	NN
6745	2515	24	-	-	HYPH
6745	2515	25	spoonfuls	spoonful	NNS
6745	2515	26	of	of	IN
6745	2515	27	salt	salt	NN
6745	2515	28	and	and	CC
6745	2515	29	a	a	DT
6745	2515	30	speck	speck	NN
6745	2515	31	of	of	IN
6745	2515	32	cayenne	cayenne	NN
6745	2515	33	.	.	.
6745	2516	1	Cover	cover	VB
6745	2516	2	tight	tight	JJ
6745	2516	3	,	,	,
6745	2516	4	and	and	CC
6745	2516	5	set	set	VBD
6745	2516	6	back	back	RP
6745	2516	7	where	where	WRB
6745	2516	8	it	-PRON-	PRP
6745	2516	9	will	will	MD
6745	2516	10	just	just	RB
6745	2516	11	simmer	simmer	VB
6745	2516	12	for	for	IN
6745	2516	13	four	four	CD
6745	2516	14	hours	hour	NNS
6745	2516	15	.	.	.
6745	2517	1	In	in	IN
6745	2517	2	the	the	DT
6745	2517	3	meantime	meantime	NN
6745	2517	4	make	make	VBP
6745	2517	5	a	a	DT
6745	2517	6	pint	pint	NN
6745	2517	7	and	and	CC
6745	2517	8	a	a	DT
6745	2517	9	half	half	NN
6745	2517	10	of	of	IN
6745	2517	11	veal	veal	NN
6745	2517	12	or	or	CC
6745	2517	13	mutton	mutton	NN
6745	2517	14	force-	force-	NNP
6745	2517	15	meat	meat	NNP
6745	2517	16	,	,	,
6745	2517	17	which	which	WDT
6745	2517	18	make	make	VBP
6745	2517	19	into	into	IN
6745	2517	20	little	little	JJ
6745	2517	21	balls	ball	NNS
6745	2517	22	and	and	CC
6745	2517	23	fry	fry	NNP
6745	2517	24	brown	brown	JJ
6745	2517	25	.	.	.
6745	2518	1	Boil	Boil	NNP
6745	2518	2	six	six	CD
6745	2518	3	eggs	egg	NNS
6745	2518	4	hard	hard	JJ
6745	2518	5	.	.	.
6745	2519	1	At	at	IN
6745	2519	2	the	the	DT
6745	2519	3	end	end	NN
6745	2519	4	of	of	IN
6745	2519	5	four	four	CD
6745	2519	6	hours	hour	NNS
6745	2519	7	take	take	VB
6745	2519	8	up	up	RP
6745	2519	9	the	the	DT
6745	2519	10	Iamb	Iamb	NNP
6745	2519	11	.	.	.
6745	2520	1	Skim	Skim	NNP
6745	2520	2	all	all	PDT
6745	2520	3	the	the	DT
6745	2520	4	fat	fat	NN
6745	2520	5	off	off	IN
6745	2520	6	of	of	IN
6745	2520	7	the	the	DT
6745	2520	8	gravy	gravy	NN
6745	2520	9	and	and	CC
6745	2520	10	take	take	VB
6745	2520	11	out	out	RP
6745	2520	12	the	the	DT
6745	2520	13	bag	bag	NN
6745	2520	14	of	of	IN
6745	2520	15	seasoning	seasoning	NN
6745	2520	16	.	.	.
6745	2521	1	Now	now	RB
6745	2521	2	put	put	VB
6745	2521	3	the	the	DT
6745	2521	4	kettle	kettle	NN
6745	2521	5	where	where	WRB
6745	2521	6	the	the	DT
6745	2521	7	contents	content	NNS
6745	2521	8	will	will	MD
6745	2521	9	boil	boil	VB
6745	2521	10	rapidly	rapidly	RB
6745	2521	11	for	for	IN
6745	2521	12	ten	ten	CD
6745	2521	13	minutes	minute	NNS
6745	2521	14	.	.	.
6745	2522	1	Put	put	VB
6745	2522	2	three	three	CD
6745	2522	3	table	table	NN
6745	2522	4	-	-	HYPH
6745	2522	5	spoonfuls	spoonful	NNS
6745	2522	6	of	of	IN
6745	2522	7	butter	butter	NN
6745	2522	8	in	in	IN
6745	2522	9	the	the	DT
6745	2522	10	frying	frying	NN
6745	2522	11	-	-	HYPH
6745	2522	12	pan	pan	NN
6745	2522	13	,	,	,
6745	2522	14	and	and	CC
6745	2522	15	when	when	WRB
6745	2522	16	hot	hot	JJ
6745	2522	17	,	,	,
6745	2522	18	stir	stir	VBP
6745	2522	19	in	in	IN
6745	2522	20	two	two	CD
6745	2522	21	of	of	IN
6745	2522	22	flour	flour	NN
6745	2522	23	;	;	:
6745	2522	24	cook	cook	NN
6745	2522	25	until	until	IN
6745	2522	26	a	a	DT
6745	2522	27	dark	dark	JJ
6745	2522	28	brown	brown	NN
6745	2522	29	,	,	,
6745	2522	30	but	but	CC
6745	2522	31	not	not	RB
6745	2522	32	burned	burn	VBN
6745	2522	33	,	,	,
6745	2522	34	and	and	CC
6745	2522	35	stir	stir	VB
6745	2522	36	into	into	IN
6745	2522	37	the	the	DT
6745	2522	38	gravy	gravy	NN
6745	2522	39	.	.	.
6745	2523	1	Taste	taste	NN
6745	2523	2	to	to	TO
6745	2523	3	see	see	VB
6745	2523	4	if	if	IN
6745	2523	5	seasoned	season	VBN
6745	2523	6	enough	enough	RB
6745	2523	7	.	.	.
6745	2524	1	Have	have	VBP
6745	2524	2	the	the	DT
6745	2524	3	whites	white	NNS
6745	2524	4	and	and	CC
6745	2524	5	yolks	yolk	NNS
6745	2524	6	of	of	IN
6745	2524	7	the	the	DT
6745	2524	8	hard	hard	RB
6745	2524	9	-	-	HYPH
6745	2524	10	boiled	boil	VBN
6745	2524	11	eggs	egg	NNS
6745	2524	12	chopped	chop	VBN
6745	2524	13	separately	separately	RB
6745	2524	14	.	.	.
6745	2525	1	Pour	pour	VB
6745	2525	2	the	the	DT
6745	2525	3	gravy	gravy	NN
6745	2525	4	over	over	IN
6745	2525	5	the	the	DT
6745	2525	6	lamb	lamb	NNP
6745	2525	7	;	;	:
6745	2525	8	then	then	RB
6745	2525	9	garnish	garnish	VB
6745	2525	10	with	with	IN
6745	2525	11	the	the	DT
6745	2525	12	chopped	chop	VBN
6745	2525	13	eggs	egg	NNS
6745	2525	14	,	,	,
6745	2525	15	making	make	VBG
6745	2525	16	a	a	DT
6745	2525	17	hill	hill	NN
6745	2525	18	of	of	IN
6745	2525	19	the	the	DT
6745	2525	20	whites	white	NNS
6745	2525	21	,	,	,
6745	2525	22	and	and	CC
6745	2525	23	capping	cap	VBG
6745	2525	24	it	-PRON-	PRP
6745	2525	25	with	with	IN
6745	2525	26	part	part	NN
6745	2525	27	of	of	IN
6745	2525	28	the	the	DT
6745	2525	29	yolks	yolk	NNS
6745	2525	30	.	.	.
6745	2526	1	Sprinkle	sprinkle	VB
6745	2526	2	the	the	DT
6745	2526	3	remainder	remainder	NN
6745	2526	4	of	of	IN
6745	2526	5	the	the	DT
6745	2526	6	yolks	yolk	NNS
6745	2526	7	over	over	IN
6745	2526	8	the	the	DT
6745	2526	9	lamb	lamb	NNP
6745	2526	10	.	.	.
6745	2527	1	Place	place	VB
6745	2527	2	the	the	DT
6745	2527	3	meat	meat	NN
6745	2527	4	balls	ball	NNS
6745	2527	5	in	in	IN
6745	2527	6	groups	group	NNS
6745	2527	7	around	around	IN
6745	2527	8	the	the	DT
6745	2527	9	dish	dish	NN
6745	2527	10	.	.	.
6745	2528	1	Garnish	garnish	VB
6745	2528	2	with	with	IN
6745	2528	3	parsley	parsley	NN
6745	2528	4	,	,	,
6745	2528	5	and	and	CC
6745	2528	6	serve	serve	VB
6745	2528	7	.	.	.
6745	2529	1	Braised	Braised	NNP
6745	2529	2	Breast	Breast	NNP
6745	2529	3	of	of	IN
6745	2529	4	Lamb	Lamb	NNP
6745	2529	5	.	.	.
6745	2530	1	With	with	IN
6745	2530	2	a	a	DT
6745	2530	3	sharp	sharp	JJ
6745	2530	4	knife	knife	NN
6745	2530	5	,	,	,
6745	2530	6	remove	remove	VB
6745	2530	7	the	the	DT
6745	2530	8	bones	bone	NNS
6745	2530	9	from	from	IN
6745	2530	10	a	a	DT
6745	2530	11	breast	breast	NN
6745	2530	12	of	of	IN
6745	2530	13	lamb	lamb	NN
6745	2530	14	;	;	:
6745	2530	15	then	then	RB
6745	2530	16	season	season	VB
6745	2530	17	it	-PRON-	PRP
6745	2530	18	well	well	RB
6745	2530	19	with	with	IN
6745	2530	20	salt	salt	NN
6745	2530	21	and	and	CC
6745	2530	22	pepper	pepper	NN
6745	2530	23	,	,	,
6745	2530	24	and	and	CC
6745	2530	25	roll	roll	VB
6745	2530	26	up	up	RP
6745	2530	27	and	and	CC
6745	2530	28	tie	tie	VB
6745	2530	29	firmly	firmly	RB
6745	2530	30	with	with	IN
6745	2530	31	twine	twine	NN
6745	2530	32	.	.	.
6745	2531	1	Put	put	VB
6745	2531	2	two	two	CD
6745	2531	3	table	table	NN
6745	2531	4	-	-	HYPH
6745	2531	5	spoonfuls	spoonful	NNS
6745	2531	6	of	of	IN
6745	2531	7	butter	butter	NN
6745	2531	8	in	in	IN
6745	2531	9	the	the	DT
6745	2531	10	braising	braising	JJ
6745	2531	11	-	-	HYPH
6745	2531	12	pan	pan	NN
6745	2531	13	,	,	,
6745	2531	14	and	and	CC
6745	2531	15	when	when	WRB
6745	2531	16	melted	melt	VBN
6745	2531	17	,	,	,
6745	2531	18	add	add	VB
6745	2531	19	one	one	CD
6745	2531	20	onion	onion	NN
6745	2531	21	,	,	,
6745	2531	22	one	one	CD
6745	2531	23	slice	slice	NN
6745	2531	24	of	of	IN
6745	2531	25	carrot	carrot	NNP
6745	2531	26	and	and	CC
6745	2531	27	one	one	CD
6745	2531	28	of	of	IN
6745	2531	29	turnip	turnip	NN
6745	2531	30	,	,	,
6745	2531	31	all	all	DT
6745	2531	32	cut	cut	VBD
6745	2531	33	fine	fine	JJ
6745	2531	34	.	.	.
6745	2532	1	Stir	stir	VB
6745	2532	2	for	for	IN
6745	2532	3	five	five	CD
6745	2532	4	minutes	minute	NNS
6745	2532	5	,	,	,
6745	2532	6	and	and	CC
6745	2532	7	then	then	RB
6745	2532	8	put	put	VBD
6745	2532	9	in	in	RP
6745	2532	10	the	the	DT
6745	2532	11	lamb	lamb	NN
6745	2532	12	,	,	,
6745	2532	13	with	with	IN
6745	2532	14	a	a	DT
6745	2532	15	thick	thick	JJ
6745	2532	16	dredging	dredging	NN
6745	2532	17	of	of	IN
6745	2532	18	flour	flour	NN
6745	2532	19	.	.	.
6745	2533	1	Cover	cover	NN
6745	2533	2	,	,	,
6745	2533	3	and	and	CC
6745	2533	4	set	set	VB
6745	2533	5	back	back	RP
6745	2533	6	,	,	,
6745	2533	7	where	where	WRB
6745	2533	8	it	-PRON-	PRP
6745	2533	9	will	will	MD
6745	2533	10	not	not	RB
6745	2533	11	cook	cook	VB
6745	2533	12	rapidly	rapidly	RB
6745	2533	13	,	,	,
6745	2533	14	for	for	IN
6745	2533	15	half	half	PDT
6745	2533	16	an	an	DT
6745	2533	17	hour	hour	NN
6745	2533	18	;	;	:
6745	2533	19	then	then	RB
6745	2533	20	add	add	VB
6745	2533	21	one	one	CD
6745	2533	22	quart	quart	NN
6745	2533	23	of	of	IN
6745	2533	24	stock	stock	NN
6745	2533	25	or	or	CC
6745	2533	26	boiling	boiling	NN
6745	2533	27	water	water	NN
6745	2533	28	,	,	,
6745	2533	29	and	and	CC
6745	2533	30	place	place	NN
6745	2533	31	in	in	IN
6745	2533	32	the	the	DT
6745	2533	33	oven	oven	NN
6745	2533	34	,	,	,
6745	2533	35	where	where	WRB
6745	2533	36	it	-PRON-	PRP
6745	2533	37	will	will	MD
6745	2533	38	cook	cook	VB
6745	2533	39	_	_	NNP
6745	2533	40	slowly	slowly	RB
6745	2533	41	_	_	NNP
6745	2533	42	,	,	,
6745	2533	43	for	for	IN
6745	2533	44	one	one	CD
6745	2533	45	hour	hour	NN
6745	2533	46	.	.	.
6745	2534	1	Baste	Baste	NNP
6745	2534	2	often	often	RB
6745	2534	3	.	.	.
6745	2535	1	Take	take	VB
6745	2535	2	up	up	RP
6745	2535	3	the	the	DT
6745	2535	4	meat	meat	NN
6745	2535	5	,	,	,
6745	2535	6	skim	skim	VB
6745	2535	7	all	all	PDT
6745	2535	8	the	the	DT
6745	2535	9	fat	fat	NN
6745	2535	10	off	off	IN
6745	2535	11	of	of	IN
6745	2535	12	the	the	DT
6745	2535	13	gravy	gravy	NN
6745	2535	14	,	,	,
6745	2535	15	and	and	CC
6745	2535	16	then	then	RB
6745	2535	17	put	put	VB
6745	2535	18	it	-PRON-	PRP
6745	2535	19	where	where	WRB
6745	2535	20	it	-PRON-	PRP
6745	2535	21	will	will	MD
6745	2535	22	boil	boil	VB
6745	2535	23	rapidly	rapidly	RB
6745	2535	24	for	for	IN
6745	2535	25	five	five	CD
6745	2535	26	minutes	minute	NNS
6745	2535	27	.	.	.
6745	2536	1	Take	take	VB
6745	2536	2	the	the	DT
6745	2536	3	string	string	NN
6745	2536	4	from	from	IN
6745	2536	5	the	the	DT
6745	2536	6	meat	meat	NN
6745	2536	7	.	.	.
6745	2537	1	Strain	strain	VB
6745	2537	2	the	the	DT
6745	2537	3	gravy	gravy	NN
6745	2537	4	,	,	,
6745	2537	5	and	and	CC
6745	2537	6	pour	pour	VB
6745	2537	7	over	over	IN
6745	2537	8	the	the	DT
6745	2537	9	dish	dish	NN
6745	2537	10	.	.	.
6745	2538	1	Serve	serve	VB
6745	2538	2	very	very	RB
6745	2538	3	hot	hot	JJ
6745	2538	4	.	.	.
6745	2539	1	Or	or	CC
6745	2539	2	serve	serve	VB
6745	2539	3	with	with	IN
6745	2539	4	tomato	tomato	NN
6745	2539	5	or	or	CC
6745	2539	6	Bechamel	Bechamel	NNP
6745	2539	7	sauce	sauce	NN
6745	2539	8	.	.	.
6745	2540	1	The	the	DT
6745	2540	2	bones	bone	NNS
6745	2540	3	should	should	MD
6745	2540	4	be	be	VB
6745	2540	5	put	put	VBN
6745	2540	6	in	in	IN
6745	2540	7	the	the	DT
6745	2540	8	pan	pan	NN
6745	2540	9	with	with	IN
6745	2540	10	the	the	DT
6745	2540	11	meat	meat	NN
6745	2540	12	,	,	,
6745	2540	13	to	to	TO
6745	2540	14	improve	improve	VB
6745	2540	15	the	the	DT
6745	2540	16	gravy	gravy	NN
6745	2540	17	.	.	.
6745	2541	1	Beef	Beef	NNP
6745	2541	2	Stew	Stew	NNP
6745	2541	3	.	.	.
6745	2542	1	Two	two	CD
6745	2542	2	pounds	pound	NNS
6745	2542	3	of	of	IN
6745	2542	4	beef	beef	NN
6745	2542	5	(	(	-LRB-
6745	2542	6	the	the	DT
6745	2542	7	round	round	NN
6745	2542	8	,	,	,
6745	2542	9	flank	flank	NN
6745	2542	10	,	,	,
6745	2542	11	or	or	CC
6745	2542	12	any	any	DT
6745	2542	13	cheap	cheap	JJ
6745	2542	14	part	part	NN
6745	2542	15	;	;	:
6745	2542	16	if	if	IN
6745	2542	17	there	there	EX
6745	2542	18	is	be	VBZ
6745	2542	19	bone	bone	NN
6745	2542	20	in	in	IN
6745	2542	21	it	-PRON-	PRP
6745	2542	22	,	,	,
6745	2542	23	two	two	CD
6745	2542	24	and	and	CC
6745	2542	25	a	a	DT
6745	2542	26	half	half	NN
6745	2542	27	pounds	pound	NNS
6745	2542	28	will	will	MD
6745	2542	29	be	be	VB
6745	2542	30	required	require	VBN
6745	2542	31	)	)	-RRB-
6745	2542	32	,	,	,
6745	2542	33	one	one	CD
6745	2542	34	onion	onion	NN
6745	2542	35	,	,	,
6745	2542	36	two	two	CD
6745	2542	37	slices	slice	NNS
6745	2542	38	of	of	IN
6745	2542	39	carrot	carrot	NN
6745	2542	40	,	,	,
6745	2542	41	two	two	CD
6745	2542	42	of	of	IN
6745	2542	43	turnip	turnip	NN
6745	2542	44	,	,	,
6745	2542	45	two	two	CD
6745	2542	46	potatoes	potato	NNS
6745	2542	47	,	,	,
6745	2542	48	three	three	CD
6745	2542	49	table	table	NN
6745	2542	50	-	-	HYPH
6745	2542	51	spoonfuls	spoonful	NNS
6745	2542	52	of	of	IN
6745	2542	53	flour	flour	NN
6745	2542	54	,	,	,
6745	2542	55	salt	salt	NN
6745	2542	56	,	,	,
6745	2542	57	pepper	pepper	NN
6745	2542	58	,	,	,
6745	2542	59	and	and	CC
6745	2542	60	a	a	DT
6745	2542	61	generous	generous	JJ
6745	2542	62	quart	quart	NN
6745	2542	63	of	of	IN
6745	2542	64	water	water	NN
6745	2542	65	.	.	.
6745	2543	1	Cut	cut	VB
6745	2543	2	all	all	PDT
6745	2543	3	the	the	DT
6745	2543	4	fat	fat	NN
6745	2543	5	from	from	IN
6745	2543	6	the	the	DT
6745	2543	7	meat	meat	NN
6745	2543	8	,	,	,
6745	2543	9	and	and	CC
6745	2543	10	put	put	VBD
6745	2543	11	it	-PRON-	PRP
6745	2543	12	in	in	IN
6745	2543	13	a	a	DT
6745	2543	14	stew	stew	NN
6745	2543	15	-	-	HYPH
6745	2543	16	pan	pan	NN
6745	2543	17	;	;	:
6745	2543	18	fry	fry	NNP
6745	2543	19	gently	gently	RB
6745	2543	20	for	for	IN
6745	2543	21	ten	ten	CD
6745	2543	22	or	or	CC
6745	2543	23	fifteen	fifteen	CD
6745	2543	24	minutes	minute	NNS
6745	2543	25	.	.	.
6745	2544	1	In	in	IN
6745	2544	2	the	the	DT
6745	2544	3	meantime	meantime	NN
6745	2544	4	cut	cut	VBN
6745	2544	5	the	the	DT
6745	2544	6	meat	meat	NN
6745	2544	7	in	in	IN
6745	2544	8	small	small	JJ
6745	2544	9	pieces	piece	NNS
6745	2544	10	,	,	,
6745	2544	11	and	and	CC
6745	2544	12	season	season	NN
6745	2544	13	well	well	RB
6745	2544	14	with	with	IN
6745	2544	15	salt	salt	NN
6745	2544	16	and	and	CC
6745	2544	17	pepper	pepper	NN
6745	2544	18	,	,	,
6745	2544	19	and	and	CC
6745	2544	20	then	then	RB
6745	2544	21	sprinkle	sprinkle	VB
6745	2544	22	over	over	IN
6745	2544	23	it	-PRON-	PRP
6745	2544	24	two	two	CD
6745	2544	25	table	table	NN
6745	2544	26	-	-	HYPH
6745	2544	27	spoonfuls	spoonful	NNS
6745	2544	28	of	of	IN
6745	2544	29	flour	flour	NN
6745	2544	30	.	.	.
6745	2545	1	Cut	cut	VB
6745	2545	2	the	the	DT
6745	2545	3	vegetables	vegetable	NNS
6745	2545	4	in	in	IN
6745	2545	5	very	very	RB
6745	2545	6	small	small	JJ
6745	2545	7	pieces	piece	NNS
6745	2545	8	,	,	,
6745	2545	9	and	and	CC
6745	2545	10	put	put	VBD
6745	2545	11	in	in	IN
6745	2545	12	the	the	DT
6745	2545	13	pot	pot	NN
6745	2545	14	with	with	IN
6745	2545	15	the	the	DT
6745	2545	16	fat	fat	NN
6745	2545	17	.	.	.
6745	2546	1	Fry	fry	VB
6745	2546	2	them	-PRON-	PRP
6745	2546	3	five	five	CD
6745	2546	4	minutes	minute	NNS
6745	2546	5	,	,	,
6745	2546	6	stirring	stir	VBG
6745	2546	7	well	well	RB
6745	2546	8	,	,	,
6745	2546	9	to	to	TO
6745	2546	10	prevent	prevent	VB
6745	2546	11	burning	burning	NN
6745	2546	12	.	.	.
6745	2547	1	Now	now	RB
6745	2547	2	put	put	VBN
6745	2547	3	in	in	IN
6745	2547	4	the	the	DT
6745	2547	5	meat	meat	NN
6745	2547	6	,	,	,
6745	2547	7	and	and	CC
6745	2547	8	move	move	VB
6745	2547	9	it	-PRON-	PRP
6745	2547	10	about	about	IN
6745	2547	11	in	in	IN
6745	2547	12	the	the	DT
6745	2547	13	pot	pot	NN
6745	2547	14	until	until	IN
6745	2547	15	it	-PRON-	PRP
6745	2547	16	begins	begin	VBZ
6745	2547	17	to	to	TO
6745	2547	18	brown	brown	VB
6745	2547	19	;	;	:
6745	2547	20	then	then	RB
6745	2547	21	add	add	VB
6745	2547	22	the	the	DT
6745	2547	23	quart	quart	NN
6745	2547	24	of	of	IN
6745	2547	25	boiling	boil	VBG
6745	2547	26	water	water	NN
6745	2547	27	.	.	.
6745	2548	1	Cover	cover	NN
6745	2548	2	;	;	:
6745	2548	3	let	let	VB
6745	2548	4	it	-PRON-	PRP
6745	2548	5	boil	boil	VB
6745	2548	6	up	up	RP
6745	2548	7	once	once	RB
6745	2548	8	,	,	,
6745	2548	9	skim	skim	NNP
6745	2548	10	,	,	,
6745	2548	11	and	and	CC
6745	2548	12	set	set	VBD
6745	2548	13	back	back	RP
6745	2548	14	,	,	,
6745	2548	15	where	where	WRB
6745	2548	16	it	-PRON-	PRP
6745	2548	17	will	will	MD
6745	2548	18	just	just	RB
6745	2548	19	bubble	bubble	VB
6745	2548	20	,	,	,
6745	2548	21	for	for	IN
6745	2548	22	two	two	CD
6745	2548	23	and	and	CC
6745	2548	24	a	a	DT
6745	2548	25	half	half	NN
6745	2548	26	hours	hour	NNS
6745	2548	27	.	.	.
6745	2549	1	Add	add	VB
6745	2549	2	the	the	DT
6745	2549	3	potatoes	potato	NNS
6745	2549	4	,	,	,
6745	2549	5	cut	cut	VBN
6745	2549	6	in	in	IN
6745	2549	7	thin	thin	JJ
6745	2549	8	slices	slice	NNS
6745	2549	9	,	,	,
6745	2549	10	and	and	CC
6745	2549	11	one	one	CD
6745	2549	12	table-	table-	NN
6745	2549	13	spoonful	spoonful	JJ
6745	2549	14	of	of	IN
6745	2549	15	flour	flour	NN
6745	2549	16	,	,	,
6745	2549	17	which	which	WDT
6745	2549	18	mix	mix	VBP
6745	2549	19	smooth	smooth	JJ
6745	2549	20	with	with	IN
6745	2549	21	half	half	PDT
6745	2549	22	a	a	DT
6745	2549	23	cupful	cupful	NN
6745	2549	24	of	of	IN
6745	2549	25	cold	cold	JJ
6745	2549	26	water	water	NN
6745	2549	27	,	,	,
6745	2549	28	pouring	pour	VBG
6745	2549	29	about	about	RB
6745	2549	30	one	one	CD
6745	2549	31	-	-	HYPH
6745	2549	32	third	third	NN
6745	2549	33	of	of	IN
6745	2549	34	the	the	DT
6745	2549	35	water	water	NN
6745	2549	36	on	on	IN
6745	2549	37	the	the	DT
6745	2549	38	flour	flour	NN
6745	2549	39	at	at	IN
6745	2549	40	first	first	RB
6745	2549	41	,	,	,
6745	2549	42	and	and	CC
6745	2549	43	adding	add	VBG
6745	2549	44	the	the	DT
6745	2549	45	rest	rest	NN
6745	2549	46	when	when	WRB
6745	2549	47	perfectly	perfectly	RB
6745	2549	48	smooth	smooth	JJ
6745	2549	49	.	.	.
6745	2550	1	Taste	taste	NN
6745	2550	2	to	to	TO
6745	2550	3	see	see	VB
6745	2550	4	if	if	IN
6745	2550	5	the	the	DT
6745	2550	6	stew	stew	NN
6745	2550	7	is	be	VBZ
6745	2550	8	seasoned	season	VBN
6745	2550	9	enough	enough	RB
6745	2550	10	,	,	,
6745	2550	11	and	and	CC
6745	2550	12	if	if	IN
6745	2550	13	it	-PRON-	PRP
6745	2550	14	is	be	VBZ
6745	2550	15	not	not	RB
6745	2550	16	,	,	,
6745	2550	17	add	add	VB
6745	2550	18	more	more	JJR
6745	2550	19	salt	salt	NN
6745	2550	20	and	and	CC
6745	2550	21	pepper	pepper	NN
6745	2550	22	.	.	.
6745	2551	1	Let	let	VB
6745	2551	2	the	the	DT
6745	2551	3	stew	stew	NN
6745	2551	4	come	come	VB
6745	2551	5	to	to	IN
6745	2551	6	a	a	DT
6745	2551	7	boil	boil	NN
6745	2551	8	again	again	RB
6745	2551	9	,	,	,
6745	2551	10	and	and	CC
6745	2551	11	cook	cook	VB
6745	2551	12	ten	ten	CD
6745	2551	13	minutes	minute	NNS
6745	2551	14	;	;	:
6745	2551	15	then	then	RB
6745	2551	16	add	add	VB
6745	2551	17	dumplings	dumpling	NNS
6745	2551	18	.	.	.
6745	2552	1	Cover	cover	VB
6745	2552	2	tightly	tightly	RB
6745	2552	3	,	,	,
6745	2552	4	and	and	CC
6745	2552	5	boil	boil	VB
6745	2552	6	rapidly	rapidly	RB
6745	2552	7	ten	ten	CD
6745	2552	8	minutes	minute	NNS
6745	2552	9	longer	long	RBR
6745	2552	10	.	.	.
6745	2553	1	Mutton	Mutton	NNP
6745	2553	2	,	,	,
6745	2553	3	lamb	lamb	NN
6745	2553	4	or	or	CC
6745	2553	5	veal	veal	NN
6745	2553	6	can	can	MD
6745	2553	7	be	be	VB
6745	2553	8	cooked	cook	VBN
6745	2553	9	in	in	IN
6745	2553	10	this	this	DT
6745	2553	11	manner	manner	NN
6745	2553	12	.	.	.
6745	2554	1	When	when	WRB
6745	2554	2	veal	veal	NN
6745	2554	3	is	be	VBZ
6745	2554	4	used	use	VBN
6745	2554	5	,	,	,
6745	2554	6	fry	fry	VB
6745	2554	7	out	out	RP
6745	2554	8	two	two	CD
6745	2554	9	slices	slice	NNS
6745	2554	10	of	of	IN
6745	2554	11	pork	pork	NN
6745	2554	12	,	,	,
6745	2554	13	as	as	IN
6745	2554	14	there	there	EX
6745	2554	15	will	will	MD
6745	2554	16	not	not	RB
6745	2554	17	be	be	VB
6745	2554	18	much	much	JJ
6745	2554	19	fat	fat	NN
6745	2554	20	on	on	IN
6745	2554	21	the	the	DT
6745	2554	22	meat	meat	NN
6745	2554	23	.	.	.
6745	2555	1	Lamb	Lamb	NNP
6745	2555	2	and	and	CC
6745	2555	3	mutton	mutton	NN
6745	2555	4	must	must	MD
6745	2555	5	have	have	VB
6745	2555	6	some	some	DT
6745	2555	7	of	of	IN
6745	2555	8	the	the	DT
6745	2555	9	fat	fat	NN
6745	2555	10	put	put	VBN
6745	2555	11	aside	aside	RB
6745	2555	12	,	,	,
6745	2555	13	as	as	IN
6745	2555	14	there	there	EX
6745	2555	15	is	be	VBZ
6745	2555	16	so	so	RB
6745	2555	17	much	much	JJ
6745	2555	18	on	on	IN
6745	2555	19	these	these	DT
6745	2555	20	meats	meat	NNS
6745	2555	21	that	that	IN
6745	2555	22	they	-PRON-	PRP
6745	2555	23	are	be	VBP
6745	2555	24	otherwise	otherwise	RB
6745	2555	25	very	very	RB
6745	2555	26	gross	gross	JJ
6745	2555	27	.	.	.
6745	2556	1	Irish	Irish	NNP
6745	2556	2	Stew	Stew	NNP
6745	2556	3	.	.	.
6745	2557	1	About	about	RB
6745	2557	2	two	two	CD
6745	2557	3	pounds	pound	NNS
6745	2557	4	of	of	IN
6745	2557	5	the	the	DT
6745	2557	6	neck	neck	NN
6745	2557	7	of	of	IN
6745	2557	8	mutton	mutton	NN
6745	2557	9	,	,	,
6745	2557	10	four	four	CD
6745	2557	11	onions	onion	NNS
6745	2557	12	,	,	,
6745	2557	13	six	six	CD
6745	2557	14	large	large	JJ
6745	2557	15	potatoes	potato	NNS
6745	2557	16	,	,	,
6745	2557	17	salt	salt	NN
6745	2557	18	,	,	,
6745	2557	19	pepper	pepper	NN
6745	2557	20	,	,	,
6745	2557	21	three	three	CD
6745	2557	22	pints	pint	NNS
6745	2557	23	of	of	IN
6745	2557	24	water	water	NN
6745	2557	25	and	and	CC
6745	2557	26	two	two	CD
6745	2557	27	table	table	NN
6745	2557	28	-	-	HYPH
6745	2557	29	spoonfuls	spoonful	NNS
6745	2557	30	of	of	IN
6745	2557	31	flour	flour	NN
6745	2557	32	.	.	.
6745	2558	1	Cut	cut	VB
6745	2558	2	the	the	DT
6745	2558	3	mutton	mutton	NN
6745	2558	4	in	in	IN
6745	2558	5	handsome	handsome	JJ
6745	2558	6	pieces	piece	NNS
6745	2558	7	.	.	.
6745	2559	1	Put	put	VB
6745	2559	2	about	about	RB
6745	2559	3	half	half	PDT
6745	2559	4	the	the	DT
6745	2559	5	fat	fat	NN
6745	2559	6	in	in	IN
6745	2559	7	the	the	DT
6745	2559	8	stew	stew	NN
6745	2559	9	-	-	HYPH
6745	2559	10	pan	pan	NN
6745	2559	11	,	,	,
6745	2559	12	with	with	IN
6745	2559	13	the	the	DT
6745	2559	14	onions	onion	NNS
6745	2559	15	,	,	,
6745	2559	16	and	and	CC
6745	2559	17	stir	stir	VB
6745	2559	18	for	for	IN
6745	2559	19	eight	eight	CD
6745	2559	20	or	or	CC
6745	2559	21	ten	ten	CD
6745	2559	22	minutes	minute	NNS
6745	2559	23	over	over	IN
6745	2559	24	a	a	DT
6745	2559	25	hot	hot	JJ
6745	2559	26	fire	fire	NN
6745	2559	27	;	;	:
6745	2559	28	then	then	RB
6745	2559	29	put	put	VBD
6745	2559	30	in	in	RP
6745	2559	31	the	the	DT
6745	2559	32	meat	meat	NN
6745	2559	33	,	,	,
6745	2559	34	which	which	WDT
6745	2559	35	sprinkle	sprinkle	VBP
6745	2559	36	with	with	IN
6745	2559	37	the	the	DT
6745	2559	38	flour	flour	NN
6745	2559	39	,	,	,
6745	2559	40	salt	salt	NN
6745	2559	41	and	and	CC
6745	2559	42	pepper	pepper	NN
6745	2559	43	.	.	.
6745	2560	1	Stir	stir	VB
6745	2560	2	ten	ten	CD
6745	2560	3	minutes	minute	NNS
6745	2560	4	,	,	,
6745	2560	5	and	and	CC
6745	2560	6	add	add	VB
6745	2560	7	the	the	DT
6745	2560	8	water	water	NN
6745	2560	9	,	,	,
6745	2560	10	boiling	boil	VBG
6745	2560	11	.	.	.
6745	2561	1	Set	Set	VBN
6745	2561	2	for	for	IN
6745	2561	3	one	one	CD
6745	2561	4	hour	hour	NN
6745	2561	5	where	where	WRB
6745	2561	6	it	-PRON-	PRP
6745	2561	7	will	will	MD
6745	2561	8	simmer	simmer	VB
6745	2561	9	;	;	:
6745	2561	10	then	then	RB
6745	2561	11	add	add	VB
6745	2561	12	the	the	DT
6745	2561	13	potatoes	potato	NNS
6745	2561	14	,	,	,
6745	2561	15	peeled	peel	VBN
6745	2561	16	,	,	,
6745	2561	17	and	and	CC
6745	2561	18	cut	cut	VBN
6745	2561	19	in	in	IN
6745	2561	20	quarters	quarter	NNS
6745	2561	21	.	.	.
6745	2562	1	Simmer	Simmer	NNP
6745	2562	2	an	an	DT
6745	2562	3	hour	hour	NN
6745	2562	4	longer	long	RBR
6745	2562	5	,	,	,
6745	2562	6	and	and	CC
6745	2562	7	serve	serve	VB
6745	2562	8	.	.	.
6745	2563	1	You	-PRON-	PRP
6745	2563	2	can	can	MD
6745	2563	3	cook	cook	VB
6745	2563	4	dumplings	dumpling	NNS
6745	2563	5	with	with	IN
6745	2563	6	this	this	DT
6745	2563	7	dish	dish	NN
6745	2563	8	,	,	,
6745	2563	9	if	if	IN
6745	2563	10	you	-PRON-	PRP
6745	2563	11	choose	choose	VBP
6745	2563	12	.	.	.
6745	2564	1	They	-PRON-	PRP
6745	2564	2	are	be	VBP
6745	2564	3	a	a	DT
6745	2564	4	great	great	JJ
6745	2564	5	addition	addition	NN
6745	2564	6	to	to	IN
6745	2564	7	all	all	DT
6745	2564	8	kinds	kind	NNS
6745	2564	9	of	of	IN
6745	2564	10	stews	stew	NNS
6745	2564	11	and	and	CC
6745	2564	12	ragouts	ragout	NNS
6745	2564	13	.	.	.
6745	2565	1	Toad	toad	NN
6745	2565	2	in	in	IN
6745	2565	3	the	the	DT
6745	2565	4	Hole	Hole	NNP
6745	2565	5	.	.	.
6745	2566	1	This	this	DT
6745	2566	2	is	be	VBZ
6745	2566	3	an	an	DT
6745	2566	4	English	english	JJ
6745	2566	5	dish	dish	NN
6745	2566	6	,	,	,
6745	2566	7	and	and	CC
6745	2566	8	a	a	DT
6745	2566	9	good	good	JJ
6745	2566	10	one	one	NN
6745	2566	11	,	,	,
6745	2566	12	despite	despite	IN
6745	2566	13	the	the	DT
6745	2566	14	unpleasant	unpleasant	JJ
6745	2566	15	name	name	NN
6745	2566	16	.	.	.
6745	2567	1	One	one	CD
6745	2567	2	pound	pound	NN
6745	2567	3	of	of	IN
6745	2567	4	round	round	JJ
6745	2567	5	steak	steak	NN
6745	2567	6	,	,	,
6745	2567	7	one	one	CD
6745	2567	8	pint	pint	NN
6745	2567	9	of	of	IN
6745	2567	10	milk	milk	NN
6745	2567	11	,	,	,
6745	2567	12	one	one	CD
6745	2567	13	cupful	cupful	NN
6745	2567	14	of	of	IN
6745	2567	15	flour	flour	NN
6745	2567	16	,	,	,
6745	2567	17	one	one	CD
6745	2567	18	egg	egg	NN
6745	2567	19	,	,	,
6745	2567	20	and	and	CC
6745	2567	21	salt	salt	NN
6745	2567	22	and	and	CC
6745	2567	23	pepper	pepper	NN
6745	2567	24	.	.	.
6745	2568	1	Cut	cut	VB
6745	2568	2	the	the	DT
6745	2568	3	steak	steak	NN
6745	2568	4	into	into	IN
6745	2568	5	dice	dice	NNS
6745	2568	6	.	.	.
6745	2569	1	Beat	beat	VB
6745	2569	2	the	the	DT
6745	2569	3	egg	egg	NN
6745	2569	4	very	very	RB
6745	2569	5	light	light	JJ
6745	2569	6	;	;	:
6745	2569	7	add	add	VB
6745	2569	8	milk	milk	NN
6745	2569	9	to	to	IN
6745	2569	10	it	-PRON-	PRP
6745	2569	11	,	,	,
6745	2569	12	and	and	CC
6745	2569	13	then	then	RB
6745	2569	14	half	half	PDT
6745	2569	15	a	a	DT
6745	2569	16	teaspoonful	teaspoonful	NN
6745	2569	17	of	of	IN
6745	2569	18	salt	salt	NN
6745	2569	19	.	.	.
6745	2570	1	Pour	pour	VB
6745	2570	2	upon	upon	IN
6745	2570	3	the	the	DT
6745	2570	4	flour	flour	NN
6745	2570	5	,	,	,
6745	2570	6	gradually	gradually	RB
6745	2570	7	,	,	,
6745	2570	8	beating	beat	VBG
6745	2570	9	very	very	RB
6745	2570	10	light	light	JJ
6745	2570	11	and	and	CC
6745	2570	12	smooth	smooth	JJ
6745	2570	13	.	.	.
6745	2571	1	Butter	butter	VB
6745	2571	2	a	a	DT
6745	2571	3	two-	two-	NN
6745	2571	4	quart	quart	JJ
6745	2571	5	dish	dish	NN
6745	2571	6	,	,	,
6745	2571	7	and	and	CC
6745	2571	8	in	in	IN
6745	2571	9	it	-PRON-	PRP
6745	2571	10	put	put	VBD
6745	2571	11	the	the	DT
6745	2571	12	meat	meat	NN
6745	2571	13	.	.	.
6745	2572	1	Season	season	NN
6745	2572	2	well	well	RB
6745	2572	3	,	,	,
6745	2572	4	and	and	CC
6745	2572	5	pour	pour	VB
6745	2572	6	over	over	IN
6745	2572	7	it	-PRON-	PRP
6745	2572	8	the	the	DT
6745	2572	9	batter	batter	NN
6745	2572	10	.	.	.
6745	2573	1	Bake	bake	VB
6745	2573	2	an	an	DT
6745	2573	3	hour	hour	NN
6745	2573	4	in	in	IN
6745	2573	5	a	a	DT
6745	2573	6	moderate	moderate	JJ
6745	2573	7	oven	oven	NN
6745	2573	8	.	.	.
6745	2574	1	Serve	serve	VB
6745	2574	2	hot	hot	JJ
6745	2574	3	.	.	.
6745	2575	1	This	this	DT
6745	2575	2	dish	dish	NN
6745	2575	3	can	can	MD
6745	2575	4	be	be	VB
6745	2575	5	made	make	VBN
6745	2575	6	with	with	IN
6745	2575	7	mutton	mutton	NN
6745	2575	8	and	and	CC
6745	2575	9	lamb	lamb	NN
6745	2575	10	in	in	IN
6745	2575	11	place	place	NN
6745	2575	12	of	of	IN
6745	2575	13	steak	steak	NN
6745	2575	14	.	.	.
6745	2576	1	Scotch	Scotch	NNP
6745	2576	2	Roll	Roll	NNP
6745	2576	3	.	.	.
6745	2577	1	Remove	remove	VB
6745	2577	2	the	the	DT
6745	2577	3	tough	tough	JJ
6745	2577	4	skin	skin	NN
6745	2577	5	from	from	IN
6745	2577	6	about	about	RB
6745	2577	7	five	five	CD
6745	2577	8	pounds	pound	NNS
6745	2577	9	of	of	IN
6745	2577	10	the	the	DT
6745	2577	11	flank	flank	NNP
6745	2577	12	of	of	IN
6745	2577	13	beef	beef	NN
6745	2577	14	.	.	.
6745	2578	1	A	a	DT
6745	2578	2	portion	portion	NN
6745	2578	3	of	of	IN
6745	2578	4	the	the	DT
6745	2578	5	meat	meat	NN
6745	2578	6	will	will	MD
6745	2578	7	be	be	VB
6745	2578	8	found	find	VBN
6745	2578	9	thicker	thick	JJR
6745	2578	10	than	than	IN
6745	2578	11	the	the	DT
6745	2578	12	rest	rest	NN
6745	2578	13	.	.	.
6745	2579	1	With	with	IN
6745	2579	2	a	a	DT
6745	2579	3	sharp	sharp	JJ
6745	2579	4	knife	knife	NN
6745	2579	5	,	,	,
6745	2579	6	cut	cut	VB
6745	2579	7	a	a	DT
6745	2579	8	thin	thin	JJ
6745	2579	9	layer	layer	NN
6745	2579	10	from	from	IN
6745	2579	11	the	the	DT
6745	2579	12	thick	thick	JJ
6745	2579	13	part	part	NN
6745	2579	14	,	,	,
6745	2579	15	and	and	CC
6745	2579	16	lay	lie	VBD
6745	2579	17	upon	upon	IN
6745	2579	18	the	the	DT
6745	2579	19	thin	thin	NN
6745	2579	20	.	.	.
6745	2580	1	Mix	mix	VB
6745	2580	2	together	together	RB
6745	2580	3	three	three	CD
6745	2580	4	table	table	NN
6745	2580	5	-	-	HYPH
6745	2580	6	spoonfuls	spoonful	NNS
6745	2580	7	of	of	IN
6745	2580	8	salt	salt	NN
6745	2580	9	,	,	,
6745	2580	10	one	one	CD
6745	2580	11	of	of	IN
6745	2580	12	sugar	sugar	NN
6745	2580	13	,	,	,
6745	2580	14	half	half	PDT
6745	2580	15	a	a	DT
6745	2580	16	teaspoonful	teaspoonful	NN
6745	2580	17	of	of	IN
6745	2580	18	pepper	pepper	NN
6745	2580	19	,	,	,
6745	2580	20	one	one	CD
6745	2580	21	-	-	HYPH
6745	2580	22	eighth	eighth	NN
6745	2580	23	of	of	IN
6745	2580	24	a	a	DT
6745	2580	25	teaspoonful	teaspoonful	NN
6745	2580	26	of	of	IN
6745	2580	27	clove	clove	NN
6745	2580	28	and	and	CC
6745	2580	29	one	one	CD
6745	2580	30	teaspoonful	teaspoonful	NN
6745	2580	31	of	of	IN
6745	2580	32	summer	summer	NN
6745	2580	33	savory	savory	NN
6745	2580	34	.	.	.
6745	2581	1	Sprinkle	sprinkle	VB
6745	2581	2	this	this	DT
6745	2581	3	over	over	IN
6745	2581	4	the	the	DT
6745	2581	5	meat	meat	NN
6745	2581	6	,	,	,
6745	2581	7	and	and	CC
6745	2581	8	then	then	RB
6745	2581	9	sprinkle	sprinkle	VB
6745	2581	10	with	with	IN
6745	2581	11	three	three	CD
6745	2581	12	table	table	NN
6745	2581	13	-	-	HYPH
6745	2581	14	spoonfuls	spoonful	NNS
6745	2581	15	of	of	IN
6745	2581	16	vinegar	vinegar	NN
6745	2581	17	.	.	.
6745	2582	1	Roll	roll	VB
6745	2582	2	up	up	RP
6745	2582	3	,	,	,
6745	2582	4	and	and	CC
6745	2582	5	tie	tie	VB
6745	2582	6	with	with	IN
6745	2582	7	twine	twine	NN
6745	2582	8	.	.	.
6745	2583	1	Put	put	VB
6745	2583	2	away	away	RB
6745	2583	3	in	in	IN
6745	2583	4	a	a	DT
6745	2583	5	cold	cold	JJ
6745	2583	6	place	place	NN
6745	2583	7	for	for	IN
6745	2583	8	twelve	twelve	CD
6745	2583	9	hours	hour	NNS
6745	2583	10	When	when	WRB
6745	2583	11	it	-PRON-	PRP
6745	2583	12	has	have	VBZ
6745	2583	13	stood	stand	VBN
6745	2583	14	this	this	DT
6745	2583	15	time	time	NN
6745	2583	16	,	,	,
6745	2583	17	place	place	NN
6745	2583	18	in	in	IN
6745	2583	19	a	a	DT
6745	2583	20	stew	stew	NN
6745	2583	21	-	-	HYPH
6745	2583	22	pan	pan	NN
6745	2583	23	,	,	,
6745	2583	24	with	with	IN
6745	2583	25	boiling	boil	VBG
6745	2583	26	water	water	NN
6745	2583	27	to	to	TO
6745	2583	28	cover	cover	VB
6745	2583	29	,	,	,
6745	2583	30	and	and	CC
6745	2583	31	simmer	simmer	NN
6745	2583	32	gently	gently	RB
6745	2583	33	for	for	IN
6745	2583	34	three	three	CD
6745	2583	35	hours	hour	NNS
6745	2583	36	and	and	CC
6745	2583	37	a	a	DT
6745	2583	38	half	half	NN
6745	2583	39	.	.	.
6745	2584	1	Mix	mix	VB
6745	2584	2	four	four	CD
6745	2584	3	heaping	heaping	NN
6745	2584	4	table-	table-	NN
6745	2584	5	spoonfuls	spoonful	NNS
6745	2584	6	of	of	IN
6745	2584	7	flour	flour	NN
6745	2584	8	with	with	IN
6745	2584	9	half	half	PDT
6745	2584	10	a	a	DT
6745	2584	11	cupful	cupful	NN
6745	2584	12	of	of	IN
6745	2584	13	cold	cold	JJ
6745	2584	14	water	water	NN
6745	2584	15	,	,	,
6745	2584	16	and	and	CC
6745	2584	17	stir	stir	VB
6745	2584	18	into	into	IN
6745	2584	19	the	the	DT
6745	2584	20	gravy	gravy	NN
6745	2584	21	.	.	.
6745	2585	1	Season	season	NN
6745	2585	2	to	to	TO
6745	2585	3	taste	taste	VB
6745	2585	4	with	with	IN
6745	2585	5	salt	salt	NN
6745	2585	6	and	and	CC
6745	2585	7	pepper	pepper	NN
6745	2585	8	.	.	.
6745	2586	1	Simmer	simmer	NN
6745	2586	2	half	half	PDT
6745	2586	3	an	an	DT
6745	2586	4	hour	hour	NN
6745	2586	5	longer	long	RBR
6745	2586	6	.	.	.
6745	2587	1	This	this	DT
6745	2587	2	dish	dish	NN
6745	2587	3	is	be	VBZ
6745	2587	4	good	good	JJ
6745	2587	5	hot	hot	JJ
6745	2587	6	or	or	CC
6745	2587	7	cold	cold	JJ
6745	2587	8	.	.	.
6745	2588	1	POULTRY	POULTRY	NNP
6745	2588	2	AND	and	CC
6745	2588	3	GAME	GAME	NNP
6745	2588	4	.	.	.
6745	2589	1	To	to	IN
6745	2589	2	Clean	Clean	NNP
6745	2589	3	and	and	CC
6745	2589	4	Truss	Truss	NNP
6745	2589	5	Poultry	Poultry	NNP
6745	2589	6	.	.	.
6745	2590	1	First	first	JJ
6745	2590	2	singe	singe	NN
6745	2590	3	,	,	,
6745	2590	4	by	by	IN
6745	2590	5	holding	hold	VBG
6745	2590	6	the	the	DT
6745	2590	7	bird	bird	NN
6745	2590	8	over	over	IN
6745	2590	9	a	a	DT
6745	2590	10	blazing	blazing	NN
6745	2590	11	paper	paper	NN
6745	2590	12	.	.	.
6745	2591	1	It	-PRON-	PRP
6745	2591	2	is	be	VBZ
6745	2591	3	best	good	JJS
6745	2591	4	to	to	TO
6745	2591	5	do	do	VB
6745	2591	6	this	this	DT
6745	2591	7	over	over	IN
6745	2591	8	the	the	DT
6745	2591	9	open	open	JJ
6745	2591	10	stove	stove	NN
6745	2591	11	,	,	,
6745	2591	12	when	when	WRB
6745	2591	13	all	all	PDT
6745	2591	14	the	the	DT
6745	2591	15	particles	particle	NNS
6745	2591	16	of	of	IN
6745	2591	17	burnt	burn	VBN
6745	2591	18	paper	paper	NN
6745	2591	19	will	will	MD
6745	2591	20	fall	fall	VB
6745	2591	21	into	into	IN
6745	2591	22	the	the	DT
6745	2591	23	fire	fire	NN
6745	2591	24	.	.	.
6745	2592	1	Next	next	RB
6745	2592	2	open	open	VB
6745	2592	3	the	the	DT
6745	2592	4	vent	vent	NN
6745	2592	5	and	and	CC
6745	2592	6	draw	draw	VB
6745	2592	7	out	out	RP
6745	2592	8	the	the	DT
6745	2592	9	internal	internal	JJ
6745	2592	10	organs	organ	NNS
6745	2592	11	,	,	,
6745	2592	12	if	if	IN
6745	2592	13	this	this	DT
6745	2592	14	has	have	VBZ
6745	2592	15	not	not	RB
6745	2592	16	been	be	VBN
6745	2592	17	done	do	VBN
6745	2592	18	at	at	IN
6745	2592	19	the	the	DT
6745	2592	20	butcher	butcher	NN
6745	2592	21	's	's	POS
6745	2592	22	.	.	.
6745	2593	1	Be	be	VB
6745	2593	2	careful	careful	JJ
6745	2593	3	not	not	RB
6745	2593	4	to	to	TO
6745	2593	5	break	break	VB
6745	2593	6	the	the	DT
6745	2593	7	gall	gall	NN
6745	2593	8	bladder	bladder	NN
6745	2593	9	.	.	.
6745	2594	1	Wash	wash	VB
6745	2594	2	quickly	quickly	RB
6745	2594	3	in	in	IN
6745	2594	4	one	one	CD
6745	2594	5	water	water	NN
6745	2594	6	.	.	.
6745	2595	1	If	if	IN
6745	2595	2	there	there	EX
6745	2595	3	are	be	VBP
6745	2595	4	large	large	JJ
6745	2595	5	black	black	JJ
6745	2595	6	pin	pin	NN
6745	2595	7	-	-	HYPH
6745	2595	8	feathers	feather	NNS
6745	2595	9	,	,	,
6745	2595	10	take	take	VB
6745	2595	11	out	out	RP
6745	2595	12	what	what	WP
6745	2595	13	you	-PRON-	PRP
6745	2595	14	can	can	MD
6745	2595	15	with	with	IN
6745	2595	16	the	the	DT
6745	2595	17	point	point	NN
6745	2595	18	of	of	IN
6745	2595	19	a	a	DT
6745	2595	20	knife	knife	NN
6745	2595	21	,	,	,
6745	2595	22	(	(	-LRB-
6745	2595	23	it	-PRON-	PRP
6745	2595	24	is	be	VBZ
6745	2595	25	impossible	impossible	JJ
6745	2595	26	to	to	TO
6745	2595	27	get	get	VB
6745	2595	28	out	out	RP
6745	2595	29	all	all	DT
6745	2595	30	)	)	-RRB-
6745	2595	31	.	.	.
6745	2596	1	Cut	cut	VB
6745	2596	2	the	the	DT
6745	2596	3	oil	oil	NN
6745	2596	4	bag	bag	NN
6745	2596	5	from	from	IN
6745	2596	6	the	the	DT
6745	2596	7	tail	tail	NN
6745	2596	8	.	.	.
6745	2597	1	Be	be	VB
6745	2597	2	sure	sure	JJ
6745	2597	3	that	that	IN
6745	2597	4	you	-PRON-	PRP
6745	2597	5	have	have	VBP
6745	2597	6	taken	take	VBN
6745	2597	7	out	out	RP
6745	2597	8	every	every	DT
6745	2597	9	part	part	NN
6745	2597	10	of	of	IN
6745	2597	11	the	the	DT
6745	2597	12	wind	wind	NN
6745	2597	13	-	-	HYPH
6745	2597	14	pipe	pipe	NN
6745	2597	15	,	,	,
6745	2597	16	the	the	DT
6745	2597	17	lights	light	NNS
6745	2597	18	and	and	CC
6745	2597	19	crop	crop	NN
6745	2597	20	.	.	.
6745	2598	1	Turn	turn	VB
6745	2598	2	the	the	DT
6745	2598	3	skin	skin	NN
6745	2598	4	back	back	RB
6745	2598	5	,	,	,
6745	2598	6	and	and	CC
6745	2598	7	cut	cut	VBD
6745	2598	8	the	the	DT
6745	2598	9	neck	neck	NN
6745	2598	10	quite	quite	RB
6745	2598	11	short	short	JJ
6745	2598	12	.	.	.
6745	2599	1	Fill	fill	VB
6745	2599	2	the	the	DT
6745	2599	3	crop	crop	NN
6745	2599	4	with	with	IN
6745	2599	5	dressing	dressing	NN
6745	2599	6	,	,	,
6745	2599	7	and	and	CC
6745	2599	8	put	put	VBD
6745	2599	9	some	some	DT
6745	2599	10	in	in	IN
6745	2599	11	the	the	DT
6745	2599	12	body	body	NN
6745	2599	13	also	also	RB
6745	2599	14	.	.	.
6745	2600	1	With	with	IN
6745	2600	2	a	a	DT
6745	2600	3	short	short	JJ
6745	2600	4	skewer	skewer	NN
6745	2600	5	,	,	,
6745	2600	6	fasten	fasten	RB
6745	2600	7	the	the	DT
6745	2600	8	legs	leg	NNS
6745	2600	9	together	together	RB
6745	2600	10	at	at	IN
6745	2600	11	the	the	DT
6745	2600	12	joint	joint	NN
6745	2600	13	where	where	WRB
6745	2600	14	the	the	DT
6745	2600	15	feet	foot	NNS
6745	2600	16	were	be	VBD
6745	2600	17	cut	cut	VBN
6745	2600	18	off	off	RP
6745	2600	19	.	.	.
6745	2601	1	[	[	-LRB-
6745	2601	2	Be	be	VB
6745	2601	3	careful	careful	JJ
6745	2601	4	,	,	,
6745	2601	5	in	in	IN
6745	2601	6	cutting	cut	VBG
6745	2601	7	off	off	RP
6745	2601	8	the	the	DT
6745	2601	9	feet	foot	NNS
6745	2601	10	of	of	IN
6745	2601	11	game	game	NN
6745	2601	12	or	or	CC
6745	2601	13	poultry	poultry	NN
6745	2601	14	,	,	,
6745	2601	15	to	to	TO
6745	2601	16	cut	cut	VB
6745	2601	17	in	in	IN
6745	2601	18	the	the	DT
6745	2601	19	joint	joint	NN
6745	2601	20	.	.	.
6745	2602	1	If	if	IN
6745	2602	2	you	-PRON-	PRP
6745	2602	3	cut	cut	VBP
6745	2602	4	above	above	RB
6745	2602	5	,	,	,
6745	2602	6	the	the	DT
6745	2602	7	ligaments	ligament	NNS
6745	2602	8	that	that	WDT
6745	2602	9	hold	hold	VBP
6745	2602	10	the	the	DT
6745	2602	11	flesh	flesh	NN
6745	2602	12	and	and	CC
6745	2602	13	bones	bone	NNS
6745	2602	14	together	together	RB
6745	2602	15	will	will	MD
6745	2602	16	be	be	VB
6745	2602	17	severed	sever	VBN
6745	2602	18	,	,	,
6745	2602	19	and	and	CC
6745	2602	20	in	in	IN
6745	2602	21	cooking	cooking	NN
6745	2602	22	,	,	,
6745	2602	23	the	the	DT
6745	2602	24	meat	meat	NN
6745	2602	25	will	will	MD
6745	2602	26	shrink	shrink	VB
6745	2602	27	,	,	,
6745	2602	28	leaving	leave	VBG
6745	2602	29	a	a	DT
6745	2602	30	bare	bare	JJ
6745	2602	31	,	,	,
6745	2602	32	unsightly	unsightly	RB
6745	2602	33	bone	bone	NN
6745	2602	34	.	.	.
6745	2603	1	Besides	besides	IN
6745	2603	2	,	,	,
6745	2603	3	you	-PRON-	PRP
6745	2603	4	will	will	MD
6745	2603	5	have	have	VB
6745	2603	6	nothing	nothing	NN
6745	2603	7	to	to	TO
6745	2603	8	hold	hold	VB
6745	2603	9	the	the	DT
6745	2603	10	skewer	skewer	NN
6745	2603	11	,	,	,
6745	2603	12	if	if	IN
6745	2603	13	the	the	DT
6745	2603	14	ligaments	ligament	NNS
6745	2603	15	are	be	VBP
6745	2603	16	cut	cut	VBN
6745	2603	17	off	off	RP
6745	2603	18	.	.	.
6745	2603	19	]	]	-RRB-
6745	2604	1	Run	run	VB
6745	2604	2	the	the	DT
6745	2604	3	skewer	skewer	NN
6745	2604	4	into	into	IN
6745	2604	5	the	the	DT
6745	2604	6	bone	bone	NN
6745	2604	7	of	of	IN
6745	2604	8	the	the	DT
6745	2604	9	tail	tail	NN
6745	2604	10	,	,	,
6745	2604	11	and	and	CC
6745	2604	12	tie	tie	VB
6745	2604	13	firmly	firmly	RB
6745	2604	14	with	with	IN
6745	2604	15	a	a	DT
6745	2604	16	long	long	JJ
6745	2604	17	piece	piece	NN
6745	2604	18	of	of	IN
6745	2604	19	twine	twine	NN
6745	2604	20	.	.	.
6745	2605	1	Now	now	RB
6745	2605	2	take	take	VB
6745	2605	3	a	a	DT
6745	2605	4	longer	long	JJR
6745	2605	5	skewer	skewer	NN
6745	2605	6	,	,	,
6745	2605	7	and	and	CC
6745	2605	8	run	run	VB
6745	2605	9	through	through	IN
6745	2605	10	the	the	DT
6745	2605	11	two	two	CD
6745	2605	12	wings	wing	NNS
6745	2605	13	,	,	,
6745	2605	14	fastening	fasten	VBG
6745	2605	15	them	-PRON-	PRP
6745	2605	16	firmly	firmly	RB
6745	2605	17	to	to	IN
6745	2605	18	the	the	DT
6745	2605	19	sides	side	NNS
6745	2605	20	of	of	IN
6745	2605	21	the	the	DT
6745	2605	22	bird	bird	NN
6745	2605	23	.	.	.
6745	2606	1	With	with	IN
6745	2606	2	another	another	DT
6745	2606	3	short	short	JJ
6745	2606	4	skewer	skewer	NN
6745	2606	5	,	,	,
6745	2606	6	fasten	fasten	RB
6745	2606	7	the	the	DT
6745	2606	8	skin	skin	NN
6745	2606	9	of	of	IN
6745	2606	10	the	the	DT
6745	2606	11	neck	neck	NN
6745	2606	12	on	on	IN
6745	2606	13	to	to	IN
6745	2606	14	the	the	DT
6745	2606	15	back	back	NN
6745	2606	16	-	-	HYPH
6745	2606	17	bone	bone	NN
6745	2606	18	.	.	.
6745	2607	1	Place	place	VB
6745	2607	2	the	the	DT
6745	2607	3	bird	bird	NN
6745	2607	4	on	on	IN
6745	2607	5	its	-PRON-	PRP$
6745	2607	6	breast	breast	NN
6745	2607	7	,	,	,
6745	2607	8	and	and	CC
6745	2607	9	draw	draw	VB
6745	2607	10	the	the	DT
6745	2607	11	strings	string	NNS
6745	2607	12	,	,	,
6745	2607	13	with	with	IN
6745	2607	14	which	which	WDT
6745	2607	15	the	the	DT
6745	2607	16	legs	leg	NNS
6745	2607	17	were	be	VBD
6745	2607	18	tied	tie	VBN
6745	2607	19	,	,	,
6745	2607	20	around	around	IN
6745	2607	21	the	the	DT
6745	2607	22	skewers	skewer	NNS
6745	2607	23	in	in	IN
6745	2607	24	the	the	DT
6745	2607	25	wings	wing	NNS
6745	2607	26	and	and	CC
6745	2607	27	neck	neck	NN
6745	2607	28	;	;	:
6745	2607	29	pass	pass	VB
6745	2607	30	them	-PRON-	PRP
6745	2607	31	across	across	IN
6745	2607	32	the	the	DT
6745	2607	33	back	back	JJ
6745	2607	34	three	three	CD
6745	2607	35	times	time	NNS
6745	2607	36	,	,	,
6745	2607	37	and	and	CC
6745	2607	38	tie	tie	VB
6745	2607	39	very	very	RB
6745	2607	40	tightly	tightly	RB
6745	2607	41	.	.	.
6745	2608	1	By	by	IN
6745	2608	2	following	follow	VBG
6745	2608	3	these	these	DT
6745	2608	4	directions	direction	NNS
6745	2608	5	,	,	,
6745	2608	6	you	-PRON-	PRP
6745	2608	7	will	will	MD
6745	2608	8	have	have	VB
6745	2608	9	the	the	DT
6745	2608	10	bird	bird	NN
6745	2608	11	in	in	IN
6745	2608	12	good	good	JJ
6745	2608	13	shape	shape	NN
6745	2608	14	,	,	,
6745	2608	15	and	and	CC
6745	2608	16	all	all	PDT
6745	2608	17	the	the	DT
6745	2608	18	strings	string	NNS
6745	2608	19	on	on	IN
6745	2608	20	the	the	DT
6745	2608	21	back	back	NN
6745	2608	22	,	,	,
6745	2608	23	so	so	IN
6745	2608	24	that	that	IN
6745	2608	25	you	-PRON-	PRP
6745	2608	26	will	will	MD
6745	2608	27	avoid	avoid	VB
6745	2608	28	breaking	break	VBG
6745	2608	29	the	the	DT
6745	2608	30	handsome	handsome	JJ
6745	2608	31	crust	crust	NN
6745	2608	32	that	that	WDT
6745	2608	33	always	always	RB
6745	2608	34	forms	form	VBZ
6745	2608	35	on	on	IN
6745	2608	36	properly	properly	RB
6745	2608	37	basted	baste	VBN
6745	2608	38	and	and	CC
6745	2608	39	roasted	roasted	JJ
6745	2608	40	poultry	poultry	NN
6745	2608	41	.	.	.
6745	2609	1	When	when	WRB
6745	2609	2	cooked	cook	VBN
6745	2609	3	,	,	,
6745	2609	4	first	first	RB
6745	2609	5	cut	cut	VB
6745	2609	6	the	the	DT
6745	2609	7	strings	string	NNS
6745	2609	8	,	,	,
6745	2609	9	then	then	RB
6745	2609	10	draw	draw	VB
6745	2609	11	out	out	RP
6745	2609	12	the	the	DT
6745	2609	13	skewers	skewer	NNS
6745	2609	14	.	.	.
6745	2610	1	The	the	DT
6745	2610	2	fat	fat	NN
6745	2610	3	that	that	WDT
6745	2610	4	comes	come	VBZ
6745	2610	5	from	from	IN
6745	2610	6	the	the	DT
6745	2610	7	vent	vent	NN
6745	2610	8	and	and	CC
6745	2610	9	the	the	DT
6745	2610	10	gizzard	gizzard	NN
6745	2610	11	of	of	IN
6745	2610	12	chickens	chickens	NNP
6745	2610	13	,	,	,
6745	2610	14	should	should	MD
6745	2610	15	be	be	VB
6745	2610	16	tried	try	VBN
6745	2610	17	out	out	RP
6745	2610	18	immediately	immediately	RB
6745	2610	19	and	and	CC
6745	2610	20	put	put	VB
6745	2610	21	away	away	RB
6745	2610	22	for	for	IN
6745	2610	23	shortening	shortening	NN
6745	2610	24	and	and	CC
6745	2610	25	frying	frying	NN
6745	2610	26	.	.	.
6745	2611	1	That	that	DT
6745	2611	2	of	of	IN
6745	2611	3	geese	geese	JJ
6745	2611	4	,	,	,
6745	2611	5	turkeys	turkey	NNS
6745	2611	6	and	and	CC
6745	2611	7	ducks	duck	NNS
6745	2611	8	is	be	VBZ
6745	2611	9	of	of	IN
6745	2611	10	too	too	RB
6745	2611	11	strong	strong	JJ
6745	2611	12	a	a	DT
6745	2611	13	flavor	flavor	NN
6745	2611	14	to	to	TO
6745	2611	15	be	be	VB
6745	2611	16	nice	nice	JJ
6745	2611	17	in	in	IN
6745	2611	18	cookery	cookery	NN
6745	2611	19	.	.	.
6745	2612	1	To	to	TO
6745	2612	2	clean	clean	VB
6745	2612	3	the	the	DT
6745	2612	4	giblets	giblet	NNS
6745	2612	5	:	:	:
6745	2612	6	Cut	cut	VB
6745	2612	7	the	the	DT
6745	2612	8	gall	gall	NN
6745	2612	9	-	-	HYPH
6745	2612	10	bag	bag	NN
6745	2612	11	from	from	IN
6745	2612	12	the	the	DT
6745	2612	13	lobe	lobe	NN
6745	2612	14	of	of	IN
6745	2612	15	the	the	DT
6745	2612	16	liver	liver	NN
6745	2612	17	,	,	,
6745	2612	18	cutting	cut	VBG
6745	2612	19	a	a	DT
6745	2612	20	little	little	JJ
6745	2612	21	of	of	IN
6745	2612	22	the	the	DT
6745	2612	23	liver	liver	NN
6745	2612	24	with	with	IN
6745	2612	25	it	-PRON-	PRP
6745	2612	26	,	,	,
6745	2612	27	so	so	CC
6745	2612	28	as	as	IN
6745	2612	29	not	not	RB
6745	2612	30	to	to	TO
6745	2612	31	cut	cut	VB
6745	2612	32	into	into	IN
6745	2612	33	the	the	DT
6745	2612	34	bag	bag	NN
6745	2612	35	.	.	.
6745	2613	1	Press	press	VB
6745	2613	2	the	the	DT
6745	2613	3	heart	heart	NN
6745	2613	4	between	between	IN
6745	2613	5	the	the	DT
6745	2613	6	finger	finger	NN
6745	2613	7	and	and	CC
6745	2613	8	thumb	thumb	NN
6745	2613	9	,	,	,
6745	2613	10	to	to	TO
6745	2613	11	extract	extract	VB
6745	2613	12	all	all	PDT
6745	2613	13	the	the	DT
6745	2613	14	blood	blood	NN
6745	2613	15	.	.	.
6745	2614	1	With	with	IN
6745	2614	2	a	a	DT
6745	2614	3	sharp	sharp	JJ
6745	2614	4	knife	knife	NN
6745	2614	5	,	,	,
6745	2614	6	cut	cut	VBN
6745	2614	7	lightly	lightly	RB
6745	2614	8	around	around	IN
6745	2614	9	the	the	DT
6745	2614	10	gizzard	gizzard	NN
6745	2614	11	,	,	,
6745	2614	12	and	and	CC
6745	2614	13	draw	draw	VB
6745	2614	14	off	off	RP
6745	2614	15	the	the	DT
6745	2614	16	outer	outer	JJ
6745	2614	17	coat	coat	NN
6745	2614	18	,	,	,
6745	2614	19	leaving	leave	VBG
6745	2614	20	the	the	DT
6745	2614	21	lining	line	VBG
6745	2614	22	coat	coat	NN
6745	2614	23	whole	whole	JJ
6745	2614	24	.	.	.
6745	2615	1	If	if	IN
6745	2615	2	you	-PRON-	PRP
6745	2615	3	can	can	MD
6745	2615	4	not	not	RB
6745	2615	5	do	do	VB
6745	2615	6	that	that	DT
6745	2615	7	(	(	-LRB-
6745	2615	8	and	and	CC
6745	2615	9	it	-PRON-	PRP
6745	2615	10	does	do	VBZ
6745	2615	11	require	require	VB
6745	2615	12	practice	practice	NN
6745	2615	13	)	)	-RRB-
6745	2615	14	,	,	,
6745	2615	15	cut	cut	VBN
6745	2615	16	in	in	IN
6745	2615	17	two	two	CD
6745	2615	18	,	,	,
6745	2615	19	and	and	CC
6745	2615	20	after	after	IN
6745	2615	21	removing	remove	VBG
6745	2615	22	the	the	DT
6745	2615	23	filling	filling	NN
6745	2615	24	,	,	,
6745	2615	25	take	take	VB
6745	2615	26	out	out	RP
6745	2615	27	the	the	DT
6745	2615	28	lining	lining	NN
6745	2615	29	.	.	.
6745	2616	1	When	when	WRB
6745	2616	2	the	the	DT
6745	2616	3	poultry	poultry	NN
6745	2616	4	is	be	VBZ
6745	2616	5	to	to	TO
6745	2616	6	be	be	VB
6745	2616	7	boiled	boil	VBN
6745	2616	8	,	,	,
6745	2616	9	and	and	CC
6745	2616	10	is	be	VBZ
6745	2616	11	stuffed	stuff	VBN
6745	2616	12	,	,	,
6745	2616	13	the	the	DT
6745	2616	14	vent	vent	NN
6745	2616	15	must	must	MD
6745	2616	16	be	be	VB
6745	2616	17	sewed	sew	VBN
6745	2616	18	with	with	IN
6745	2616	19	mending	mend	VBG
6745	2616	20	cotton	cotton	NN
6745	2616	21	or	or	CC
6745	2616	22	soft	soft	JJ
6745	2616	23	twine	twine	NN
6745	2616	24	.	.	.
6745	2617	1	Unless	unless	IN
6745	2617	2	the	the	DT
6745	2617	3	bird	bird	NN
6745	2617	4	is	be	VBZ
6745	2617	5	full	full	JJ
6745	2617	6	of	of	IN
6745	2617	7	dressing	dressing	NN
6745	2617	8	,	,	,
6745	2617	9	this	this	DT
6745	2617	10	will	will	MD
6745	2617	11	not	not	RB
6745	2617	12	be	be	VB
6745	2617	13	necessary	necessary	JJ
6745	2617	14	in	in	IN
6745	2617	15	roasting	roast	VBG
6745	2617	16	.	.	.
6745	2618	1	Fowl	Fowl	NNP
6745	2618	2	and	and	CC
6745	2618	3	Pork	Pork	NNP
6745	2618	4	.	.	.
6745	2619	1	Clean	clean	JJ
6745	2619	2	and	and	CC
6745	2619	3	truss	truss	NN
6745	2619	4	,	,	,
6745	2619	5	pin	pin	NN
6745	2619	6	in	in	IN
6745	2619	7	the	the	DT
6745	2619	8	floured	floured	JJ
6745	2619	9	cloth	cloth	NN
6745	2619	10	and	and	CC
6745	2619	11	put	put	VBD
6745	2619	12	into	into	IN
6745	2619	13	water	water	NN
6745	2619	14	in	in	IN
6745	2619	15	which	which	WDT
6745	2619	16	one	one	CD
6745	2619	17	pound	pound	NN
6745	2619	18	of	of	IN
6745	2619	19	rather	rather	RB
6745	2619	20	lean	lean	JJ
6745	2619	21	pork	pork	NN
6745	2619	22	has	have	VBZ
6745	2619	23	been	be	VBN
6745	2619	24	boiling	boil	VBG
6745	2619	25	three	three	CD
6745	2619	26	hours	hour	NNS
6745	2619	27	.	.	.
6745	2620	1	The	the	DT
6745	2620	2	time	time	NN
6745	2620	3	of	of	IN
6745	2620	4	cooking	cooking	NN
6745	2620	5	depends	depend	VBZ
6745	2620	6	upon	upon	IN
6745	2620	7	the	the	DT
6745	2620	8	age	age	NN
6745	2620	9	of	of	IN
6745	2620	10	the	the	DT
6745	2620	11	fowl	fowl	NN
6745	2620	12	.	.	.
6745	2621	1	If	if	IN
6745	2621	2	they	-PRON-	PRP
6745	2621	3	are	be	VBP
6745	2621	4	not	not	RB
6745	2621	5	more	more	JJR
6745	2621	6	than	than	IN
6745	2621	7	a	a	DT
6745	2621	8	year	year	NN
6745	2621	9	old	old	JJ
6745	2621	10	an	an	DT
6745	2621	11	hour	hour	NN
6745	2621	12	and	and	CC
6745	2621	13	a	a	DT
6745	2621	14	half	half	NN
6745	2621	15	will	will	MD
6745	2621	16	be	be	VB
6745	2621	17	enough	enough	JJ
6745	2621	18	,	,	,
6745	2621	19	but	but	CC
6745	2621	20	if	if	IN
6745	2621	21	very	very	RB
6745	2621	22	old	old	JJ
6745	2621	23	they	-PRON-	PRP
6745	2621	24	may	may	MD
6745	2621	25	need	need	VB
6745	2621	26	three	three	CD
6745	2621	27	hours	hour	NNS
6745	2621	28	.	.	.
6745	2622	1	The	the	DT
6745	2622	2	quantity	quantity	NN
6745	2622	3	of	of	IN
6745	2622	4	pork	pork	NN
6745	2622	5	given	give	VBN
6745	2622	6	is	be	VBZ
6745	2622	7	for	for	IN
6745	2622	8	only	only	RB
6745	2622	9	a	a	DT
6745	2622	10	pair	pair	NN
6745	2622	11	of	of	IN
6745	2622	12	fowl	fowl	NN
6745	2622	13	,	,	,
6745	2622	14	and	and	CC
6745	2622	15	more	more	JJR
6745	2622	16	must	must	MD
6745	2622	17	be	be	VB
6745	2622	18	used	use	VBN
6745	2622	19	if	if	IN
6745	2622	20	a	a	DT
6745	2622	21	large	large	JJ
6745	2622	22	number	number	NN
6745	2622	23	of	of	IN
6745	2622	24	birds	bird	NNS
6745	2622	25	be	be	VB
6745	2622	26	cooked	cook	VBN
6745	2622	27	.	.	.
6745	2623	1	Serve	serve	VB
6745	2623	2	with	with	IN
6745	2623	3	egg	egg	NN
6745	2623	4	sauce	sauce	NN
6745	2623	5	.	.	.
6745	2624	1	The	the	DT
6745	2624	2	liquor	liquor	NN
6745	2624	3	should	should	MD
6745	2624	4	be	be	VB
6745	2624	5	saved	save	VBN
6745	2624	6	for	for	IN
6745	2624	7	soups	soup	NNS
6745	2624	8	.	.	.
6745	2625	1	Boiled	Boiled	NNP
6745	2625	2	Fowl	Fowl	NNP
6745	2625	3	with	with	IN
6745	2625	4	Macaroni	Macaroni	NNP
6745	2625	5	.	.	.
6745	2626	1	Break	break	VB
6745	2626	2	twelve	twelve	CD
6745	2626	3	sticks	stick	NNS
6745	2626	4	of	of	IN
6745	2626	5	macaroni	macaroni	NN
6745	2626	6	in	in	IN
6745	2626	7	pieces	piece	NNS
6745	2626	8	about	about	IN
6745	2626	9	two	two	CD
6745	2626	10	inches	inch	NNS
6745	2626	11	long	long	JJ
6745	2626	12	;	;	:
6745	2626	13	throw	throw	VB
6745	2626	14	them	-PRON-	PRP
6745	2626	15	into	into	IN
6745	2626	16	one	one	CD
6745	2626	17	quart	quart	NN
6745	2626	18	of	of	IN
6745	2626	19	boiling	boiling	NN
6745	2626	20	water	water	NN
6745	2626	21	,	,	,
6745	2626	22	add	add	VB
6745	2626	23	a	a	DT
6745	2626	24	table	table	NN
6745	2626	25	-	-	HYPH
6745	2626	26	spoonful	spoonful	JJ
6745	2626	27	of	of	IN
6745	2626	28	salt	salt	NN
6745	2626	29	and	and	CC
6745	2626	30	half	half	PDT
6745	2626	31	a	a	DT
6745	2626	32	table	table	NN
6745	2626	33	-	-	HYPH
6745	2626	34	spoonful	spoonful	JJ
6745	2626	35	of	of	IN
6745	2626	36	pepper	pepper	NN
6745	2626	37	.	.	.
6745	2627	1	Boil	Boil	NNP
6745	2627	2	rapidly	rapidly	RB
6745	2627	3	for	for	IN
6745	2627	4	twelve	twelve	CD
6745	2627	5	minutes	minute	NNS
6745	2627	6	;	;	:
6745	2627	7	then	then	RB
6745	2627	8	take	take	VB
6745	2627	9	up	up	RP
6745	2627	10	,	,	,
6745	2627	11	and	and	CC
6745	2627	12	drain	drain	VB
6745	2627	13	off	off	RP
6745	2627	14	all	all	PDT
6745	2627	15	the	the	DT
6745	2627	16	water	water	NN
6745	2627	17	.	.	.
6745	2628	1	Season	season	NN
6745	2628	2	with	with	IN
6745	2628	3	one	one	CD
6745	2628	4	table	table	NN
6745	2628	5	-	-	HYPH
6745	2628	6	spoonful	spoonful	JJ
6745	2628	7	of	of	IN
6745	2628	8	butter	butter	NN
6745	2628	9	and	and	CC
6745	2628	10	one	one	CD
6745	2628	11	teaspoonful	teaspoonful	NN
6745	2628	12	of	of	IN
6745	2628	13	salt	salt	NN
6745	2628	14	.	.	.
6745	2629	1	After	after	IN
6745	2629	2	the	the	DT
6745	2629	3	fowl	fowl	NN
6745	2629	4	have	have	VBP
6745	2629	5	been	be	VBN
6745	2629	6	singed	singe	VBN
6745	2629	7	and	and	CC
6745	2629	8	cleaned	clean	VBN
6745	2629	9	,	,	,
6745	2629	10	stuff	stuff	NN
6745	2629	11	with	with	IN
6745	2629	12	the	the	DT
6745	2629	13	macaroni	macaroni	NN
6745	2629	14	.	.	.
6745	2630	1	Truss	Truss	NNP
6745	2630	2	them	-PRON-	PRP
6745	2630	3	,	,	,
6745	2630	4	and	and	CC
6745	2630	5	then	then	RB
6745	2630	6	pin	pin	VBP
6745	2630	7	in	in	RP
6745	2630	8	a	a	DT
6745	2630	9	floured	floured	JJ
6745	2630	10	cloth	cloth	NN
6745	2630	11	and	and	CC
6745	2630	12	plunge	plunge	VB
6745	2630	13	into	into	IN
6745	2630	14	enough	enough	JJ
6745	2630	15	boiling	boiling	NN
6745	2630	16	water	water	NN
6745	2630	17	to	to	TO
6745	2630	18	cover	cover	VB
6745	2630	19	them	-PRON-	PRP
6745	2630	20	.	.	.
6745	2631	1	Boil	Boil	NNP
6745	2631	2	rapidly	rapidly	RB
6745	2631	3	for	for	IN
6745	2631	4	fifteen	fifteen	CD
6745	2631	5	minutes	minute	NNS
6745	2631	6	;	;	:
6745	2631	7	then	then	RB
6745	2631	8	set	set	VB
6745	2631	9	back	back	RB
6745	2631	10	where	where	WRB
6745	2631	11	they	-PRON-	PRP
6745	2631	12	will	will	MD
6745	2631	13	just	just	RB
6745	2631	14	simmer	simmer	VB
6745	2631	15	for	for	IN
6745	2631	16	from	from	IN
6745	2631	17	one	one	CD
6745	2631	18	and	and	CC
6745	2631	19	a	a	DT
6745	2631	20	half	half	NN
6745	2631	21	to	to	IN
6745	2631	22	two	two	CD
6745	2631	23	and	and	CC
6745	2631	24	a	a	DT
6745	2631	25	half	half	NN
6745	2631	26	hours	hour	NNS
6745	2631	27	.	.	.
6745	2632	1	The	the	DT
6745	2632	2	time	time	NN
6745	2632	3	of	of	IN
6745	2632	4	cooking	cooking	NN
6745	2632	5	depends	depend	VBZ
6745	2632	6	upon	upon	IN
6745	2632	7	the	the	DT
6745	2632	8	age	age	NN
6745	2632	9	of	of	IN
6745	2632	10	the	the	DT
6745	2632	11	birds	bird	NNS
6745	2632	12	.	.	.
6745	2633	1	Serve	serve	VB
6745	2633	2	with	with	IN
6745	2633	3	an	an	DT
6745	2633	4	egg	egg	NN
6745	2633	5	or	or	CC
6745	2633	6	Bechamel	Bechamel	NNP
6745	2633	7	sauce	sauce	NN
6745	2633	8	.	.	.
6745	2634	1	The	the	DT
6745	2634	2	quantity	quantity	NN
6745	2634	3	of	of	IN
6745	2634	4	macaroni	macaroni	NNP
6745	2634	5	given	give	VBN
6745	2634	6	is	be	VBZ
6745	2634	7	for	for	IN
6745	2634	8	two	two	CD
6745	2634	9	fowl	fowl	NN
6745	2634	10	.	.	.
6745	2635	1	Plain	plain	JJ
6745	2635	2	boiled	boil	VBN
6745	2635	3	macaroni	macaroni	NN
6745	2635	4	should	should	MD
6745	2635	5	be	be	VB
6745	2635	6	served	serve	VBN
6745	2635	7	with	with	IN
6745	2635	8	this	this	DT
6745	2635	9	dish	dish	NN
6745	2635	10	.	.	.
6745	2636	1	Boiled	Boiled	NNP
6745	2636	2	Turkey	Turkey	NNP
6745	2636	3	with	with	IN
6745	2636	4	Celery	Celery	NNP
6745	2636	5	.	.	.
6745	2637	1	Chop	chop	VB
6745	2637	2	half	half	PDT
6745	2637	3	a	a	DT
6745	2637	4	head	head	NN
6745	2637	5	of	of	IN
6745	2637	6	celery	celery	NN
6745	2637	7	very	very	RB
6745	2637	8	fine	fine	JJ
6745	2637	9	.	.	.
6745	2638	1	Mix	mix	VB
6745	2638	2	with	with	IN
6745	2638	3	it	-PRON-	PRP
6745	2638	4	one	one	CD
6745	2638	5	quart	quart	NN
6745	2638	6	of	of	IN
6745	2638	7	bread	bread	NN
6745	2638	8	crumbs	crumb	NNS
6745	2638	9	,	,	,
6745	2638	10	two	two	CD
6745	2638	11	scant	scant	JJ
6745	2638	12	table	table	NN
6745	2638	13	-	-	HYPH
6745	2638	14	spoonfuls	spoonful	NNS
6745	2638	15	of	of	IN
6745	2638	16	salt	salt	NN
6745	2638	17	,	,	,
6745	2638	18	half	half	PDT
6745	2638	19	a	a	DT
6745	2638	20	teaspoonful	teaspoonful	NN
6745	2638	21	of	of	IN
6745	2638	22	pepper	pepper	NN
6745	2638	23	,	,	,
6745	2638	24	two	two	CD
6745	2638	25	heaping	heaping	NN
6745	2638	26	table	table	NN
6745	2638	27	-	-	HYPH
6745	2638	28	spoonfuls	spoonful	NNS
6745	2638	29	of	of	IN
6745	2638	30	butter	butter	NN
6745	2638	31	and	and	CC
6745	2638	32	two	two	CD
6745	2638	33	eggs	egg	NNS
6745	2638	34	.	.	.
6745	2639	1	Stuff	stuff	VB
6745	2639	2	the	the	DT
6745	2639	3	turkey	turkey	NN
6745	2639	4	with	with	IN
6745	2639	5	this	this	DT
6745	2639	6	;	;	:
6745	2639	7	sew	sew	VB
6745	2639	8	up	up	RP
6745	2639	9	and	and	CC
6745	2639	10	truss	truss	NN
6745	2639	11	.	.	.
6745	2640	1	Wring	wring	VB
6745	2640	2	a	a	DT
6745	2640	3	large	large	JJ
6745	2640	4	square	square	NN
6745	2640	5	of	of	IN
6745	2640	6	white	white	JJ
6745	2640	7	cotton	cotton	NN
6745	2640	8	cloth	cloth	NN
6745	2640	9	out	out	IN
6745	2640	10	of	of	IN
6745	2640	11	cold	cold	JJ
6745	2640	12	water	water	NN
6745	2640	13	,	,	,
6745	2640	14	and	and	CC
6745	2640	15	dredge	dredge	VB
6745	2640	16	it	-PRON-	PRP
6745	2640	17	thickly	thickly	RB
6745	2640	18	with	with	IN
6745	2640	19	flour	flour	NN
6745	2640	20	.	.	.
6745	2641	1	Pin	pin	VB
6745	2641	2	the	the	DT
6745	2641	3	turkey	turkey	NN
6745	2641	4	in	in	IN
6745	2641	5	this	this	DT
6745	2641	6	,	,	,
6745	2641	7	and	and	CC
6745	2641	8	plunge	plunge	VB
6745	2641	9	into	into	IN
6745	2641	10	boiling	boiling	NN
6745	2641	11	water	water	NN
6745	2641	12	.	.	.
6745	2642	1	Let	let	VB
6745	2642	2	it	-PRON-	PRP
6745	2642	3	boil	boil	VB
6745	2642	4	rapidly	rapidly	RB
6745	2642	5	for	for	IN
6745	2642	6	fifteen	fifteen	CD
6745	2642	7	minutes	minute	NNS
6745	2642	8	;	;	:
6745	2642	9	then	then	RB
6745	2642	10	set	set	VB
6745	2642	11	back	back	RB
6745	2642	12	where	where	WRB
6745	2642	13	it	-PRON-	PRP
6745	2642	14	will	will	MD
6745	2642	15	simmer	simmer	VB
6745	2642	16	.	.	.
6745	2643	1	Allow	allow	VB
6745	2643	2	three	three	CD
6745	2643	3	hours	hour	NNS
6745	2643	4	for	for	IN
6745	2643	5	a	a	DT
6745	2643	6	turkey	turkey	NN
6745	2643	7	weighing	weigh	VBG
6745	2643	8	nine	nine	CD
6745	2643	9	pounds	pound	NNS
6745	2643	10	,	,	,
6745	2643	11	and	and	CC
6745	2643	12	twelve	twelve	CD
6745	2643	13	minutes	minute	NNS
6745	2643	14	for	for	IN
6745	2643	15	every	every	DT
6745	2643	16	additional	additional	JJ
6745	2643	17	pound	pound	NN
6745	2643	18	.	.	.
6745	2644	1	Serve	serve	VB
6745	2644	2	with	with	IN
6745	2644	3	celery	celery	NN
6745	2644	4	sauce	sauce	NN
6745	2644	5	.	.	.
6745	2645	1	The	the	DT
6745	2645	2	stuffing	stuffing	NN
6745	2645	3	may	may	MD
6745	2645	4	be	be	VB
6745	2645	5	made	make	VBN
6745	2645	6	the	the	DT
6745	2645	7	same	same	JJ
6745	2645	8	as	as	IN
6745	2645	9	above	above	RB
6745	2645	10	,	,	,
6745	2645	11	only	only	RB
6745	2645	12	substitute	substitute	NN
6745	2645	13	oysters	oyster	NNS
6745	2645	14	for	for	IN
6745	2645	15	celery	celery	NN
6745	2645	16	,	,	,
6745	2645	17	and	and	CC
6745	2645	18	serve	serve	VB
6745	2645	19	with	with	IN
6745	2645	20	oyster	oyster	JJ
6745	2645	21	sauce	sauce	NN
6745	2645	22	.	.	.
6745	2646	1	Boiled	Boiled	NNP
6745	2646	2	Turkey	Turkey	NNP
6745	2646	3	.	.	.
6745	2647	1	Clean	clean	JJ
6745	2647	2	and	and	CC
6745	2647	3	truss	truss	VB
6745	2647	4	the	the	DT
6745	2647	5	same	same	JJ
6745	2647	6	as	as	IN
6745	2647	7	for	for	IN
6745	2647	8	roasting	roast	VBG
6745	2647	9	.	.	.
6745	2648	1	Rub	rub	VB
6745	2648	2	into	into	IN
6745	2648	3	it	-PRON-	PRP
6745	2648	4	two	two	CD
6745	2648	5	spoonfuls	spoonful	NNS
6745	2648	6	of	of	IN
6745	2648	7	salt	salt	NN
6745	2648	8	,	,	,
6745	2648	9	and	and	CC
6745	2648	10	put	put	VBD
6745	2648	11	into	into	IN
6745	2648	12	boiling	boiling	NN
6745	2648	13	water	water	NN
6745	2648	14	to	to	TO
6745	2648	15	cover	cover	VB
6745	2648	16	.	.	.
6745	2649	1	Simmer	simmer	NN
6745	2649	2	gently	gently	RB
6745	2649	3	three	three	CD
6745	2649	4	hours	hour	NNS
6745	2649	5	,	,	,
6745	2649	6	if	if	IN
6745	2649	7	it	-PRON-	PRP
6745	2649	8	weighs	weigh	VBZ
6745	2649	9	nine	nine	CD
6745	2649	10	or	or	CC
6745	2649	11	ten	ten	CD
6745	2649	12	pounds	pound	NNS
6745	2649	13	,	,	,
6745	2649	14	and	and	CC
6745	2649	15	is	be	VBZ
6745	2649	16	tender	tender	JJ
6745	2649	17	.	.	.
6745	2650	1	If	if	IN
6745	2650	2	old	old	JJ
6745	2650	3	and	and	CC
6745	2650	4	tough	tough	JJ
6745	2650	5	it	-PRON-	PRP
6745	2650	6	will	will	MD
6745	2650	7	take	take	VB
6745	2650	8	longer	long	RBR
6745	2650	9	.	.	.
6745	2651	1	Serve	serve	VB
6745	2651	2	with	with	IN
6745	2651	3	oyster	oyster	JJ
6745	2651	4	,	,	,
6745	2651	5	celery	celery	NN
6745	2651	6	or	or	CC
6745	2651	7	egg	egg	NN
6745	2651	8	sauce	sauce	NN
6745	2651	9	.	.	.
6745	2652	1	Pour	pour	VB
6745	2652	2	some	some	DT
6745	2652	3	of	of	IN
6745	2652	4	the	the	DT
6745	2652	5	sauce	sauce	NN
6745	2652	6	over	over	IN
6745	2652	7	the	the	DT
6745	2652	8	turkey	turkey	NN
6745	2652	9	,	,	,
6745	2652	10	and	and	CC
6745	2652	11	serve	serve	VB
6745	2652	12	the	the	DT
6745	2652	13	rest	rest	NN
6745	2652	14	in	in	IN
6745	2652	15	a	a	DT
6745	2652	16	gravy	gravy	NN
6745	2652	17	boat	boat	NN
6745	2652	18	.	.	.
6745	2653	1	Roast	Roast	NNP
6745	2653	2	Turkey	Turkey	NNP
6745	2653	3	.	.	.
6745	2654	1	Proceed	proceed	VB
6745	2654	2	the	the	DT
6745	2654	3	same	same	JJ
6745	2654	4	with	with	IN
6745	2654	5	a	a	DT
6745	2654	6	turkey	turkey	NN
6745	2654	7	as	as	IN
6745	2654	8	with	with	IN
6745	2654	9	a	a	DT
6745	2654	10	chicken	chicken	NN
6745	2654	11	,	,	,
6745	2654	12	allowing	allow	VBG
6745	2654	13	one	one	CD
6745	2654	14	hour	hour	NN
6745	2654	15	and	and	CC
6745	2654	16	three	three	CD
6745	2654	17	-	-	HYPH
6745	2654	18	quarters	quarter	NNS
6745	2654	19	for	for	IN
6745	2654	20	a	a	DT
6745	2654	21	turkey	turkey	NN
6745	2654	22	weighing	weigh	VBG
6745	2654	23	eight	eight	CD
6745	2654	24	pounds	pound	NNS
6745	2654	25	,	,	,
6745	2654	26	and	and	CC
6745	2654	27	ten	ten	CD
6745	2654	28	minutes	minute	NNS
6745	2654	29	for	for	IN
6745	2654	30	every	every	DT
6745	2654	31	additional	additional	JJ
6745	2654	32	pound	pound	NN
6745	2654	33	.	.	.
6745	2655	1	Roast	Roast	NNP
6745	2655	2	Turkey	Turkey	NNP
6745	2655	3	with	with	IN
6745	2655	4	Chestnut	Chestnut	NNP
6745	2655	5	Stuffing	Stuffing	NNP
6745	2655	6	and	and	CC
6745	2655	7	Sauce	Sauce	NNP
6745	2655	8	.	.	.
6745	2656	1	Clean	clean	VB
6745	2656	2	the	the	DT
6745	2656	3	turkey	turkey	NN
6745	2656	4	,	,	,
6745	2656	5	and	and	CC
6745	2656	6	lard	lard	VB
6745	2656	7	the	the	DT
6745	2656	8	breast	breast	NN
6745	2656	9	.	.	.
6745	2657	1	Throw	throw	VB
6745	2657	2	fifty	fifty	CD
6745	2657	3	large	large	JJ
6745	2657	4	chestnuts	chestnut	NNS
6745	2657	5	into	into	IN
6745	2657	6	boiling	boiling	NN
6745	2657	7	water	water	NN
6745	2657	8	for	for	IN
6745	2657	9	a	a	DT
6745	2657	10	few	few	JJ
6745	2657	11	minutes	minute	NNS
6745	2657	12	;	;	:
6745	2657	13	then	then	RB
6745	2657	14	take	take	VB
6745	2657	15	them	-PRON-	PRP
6745	2657	16	up	up	RP
6745	2657	17	,	,	,
6745	2657	18	and	and	CC
6745	2657	19	rub	rub	VB
6745	2657	20	off	off	RP
6745	2657	21	the	the	DT
6745	2657	22	thin	thin	JJ
6745	2657	23	,	,	,
6745	2657	24	dark	dark	JJ
6745	2657	25	skin	skin	NN
6745	2657	26	.	.	.
6745	2658	1	Cover	cover	VB
6745	2658	2	them	-PRON-	PRP
6745	2658	3	with	with	IN
6745	2658	4	boiling	boil	VBG
6745	2658	5	water	water	NN
6745	2658	6	,	,	,
6745	2658	7	and	and	CC
6745	2658	8	simmer	simmer	VB
6745	2658	9	for	for	IN
6745	2658	10	one	one	CD
6745	2658	11	hour	hour	NN
6745	2658	12	;	;	:
6745	2658	13	take	take	VB
6745	2658	14	them	-PRON-	PRP
6745	2658	15	up	up	RP
6745	2658	16	,	,	,
6745	2658	17	and	and	CC
6745	2658	18	mash	mash	NN
6745	2658	19	fine	fine	NN
6745	2658	20	.	.	.
6745	2659	1	Chop	chop	VB
6745	2659	2	one	one	CD
6745	2659	3	pound	pound	NN
6745	2659	4	of	of	IN
6745	2659	5	veal	veal	NN
6745	2659	6	and	and	CC
6745	2659	7	half	half	PDT
6745	2659	8	a	a	DT
6745	2659	9	pound	pound	NN
6745	2659	10	of	of	IN
6745	2659	11	salt	salt	NN
6745	2659	12	pork	pork	NN
6745	2659	13	very	very	RB
6745	2659	14	fine	fine	RB
6745	2659	15	.	.	.
6745	2660	1	Add	add	VB
6745	2660	2	half	half	NN
6745	2660	3	of	of	IN
6745	2660	4	the	the	DT
6745	2660	5	chestnuts	chestnut	NNS
6745	2660	6	to	to	IN
6745	2660	7	this	this	DT
6745	2660	8	,	,	,
6745	2660	9	and	and	CC
6745	2660	10	add	add	VB
6745	2660	11	,	,	,
6745	2660	12	also	also	RB
6745	2660	13	,	,	,
6745	2660	14	half	half	PDT
6745	2660	15	a	a	DT
6745	2660	16	teaspoonful	teaspoonful	NN
6745	2660	17	of	of	IN
6745	2660	18	pepper	pepper	NN
6745	2660	19	,	,	,
6745	2660	20	two	two	CD
6745	2660	21	table	table	NN
6745	2660	22	-	-	HYPH
6745	2660	23	spoonfuls	spoonful	NNS
6745	2660	24	of	of	IN
6745	2660	25	salt	salt	NN
6745	2660	26	and	and	CC
6745	2660	27	one	one	CD
6745	2660	28	cupful	cupful	NN
6745	2660	29	of	of	IN
6745	2660	30	stock	stock	NN
6745	2660	31	or	or	CC
6745	2660	32	water	water	NN
6745	2660	33	.	.	.
6745	2661	1	Stuff	stuff	VB
6745	2661	2	the	the	DT
6745	2661	3	turkey	turkey	NN
6745	2661	4	with	with	IN
6745	2661	5	this	this	DT
6745	2661	6	.	.	.
6745	2662	1	Truss	Truss	NNP
6745	2662	2	,	,	,
6745	2662	3	and	and	CC
6745	2662	4	roast	roast	VB
6745	2662	5	as	as	RB
6745	2662	6	already	already	RB
6745	2662	7	directed	direct	VBN
6745	2662	8	.	.	.
6745	2663	1	Serve	serve	VB
6745	2663	2	with	with	IN
6745	2663	3	a	a	DT
6745	2663	4	chestnut	chestnut	NN
6745	2663	5	sauce	sauce	NN
6745	2663	6	.	.	.
6745	2664	1	The	the	DT
6745	2664	2	remaining	remain	VBG
6745	2664	3	half	half	NN
6745	2664	4	of	of	IN
6745	2664	5	the	the	DT
6745	2664	6	chestnuts	chestnut	NNS
6745	2664	7	are	be	VBP
6745	2664	8	for	for	IN
6745	2664	9	this	this	DT
6745	2664	10	sauce	sauce	NN
6745	2664	11	.	.	.
6745	2665	1	Boned	Boned	NNP
6745	2665	2	Turkey	Turkey	NNP
6745	2665	3	.	.	.
6745	2666	1	Get	get	VB
6745	2666	2	a	a	DT
6745	2666	3	turkey	turkey	NN
6745	2666	4	that	that	WDT
6745	2666	5	has	have	VBZ
6745	2666	6	not	not	RB
6745	2666	7	been	be	VBN
6745	2666	8	frozen	freeze	VBN
6745	2666	9	(	(	-LRB-
6745	2666	10	freezing	freezing	NN
6745	2666	11	makes	make	VBZ
6745	2666	12	it	-PRON-	PRP
6745	2666	13	tear	tear	VB
6745	2666	14	easily	easily	RB
6745	2666	15	)	)	-RRB-
6745	2666	16	.	.	.
6745	2667	1	See	see	VB
6745	2667	2	that	that	IN
6745	2667	3	every	every	DT
6745	2667	4	part	part	NN
6745	2667	5	is	be	VBZ
6745	2667	6	whole	whole	JJ
6745	2667	7	;	;	:
6745	2667	8	one	one	CD
6745	2667	9	with	with	IN
6745	2667	10	a	a	DT
6745	2667	11	little	little	JJ
6745	2667	12	break	break	NN
6745	2667	13	in	in	IN
6745	2667	14	the	the	DT
6745	2667	15	skin	skin	NN
6745	2667	16	will	will	MD
6745	2667	17	not	not	RB
6745	2667	18	do	do	VB
6745	2667	19	.	.	.
6745	2668	1	Cut	cut	VB
6745	2668	2	off	off	RP
6745	2668	3	the	the	DT
6745	2668	4	legs	leg	NNS
6745	2668	5	,	,	,
6745	2668	6	in	in	IN
6745	2668	7	the	the	DT
6745	2668	8	joints	joint	NNS
6745	2668	9	,	,	,
6745	2668	10	and	and	CC
6745	2668	11	the	the	DT
6745	2668	12	tips	tip	NNS
6745	2668	13	of	of	IN
6745	2668	14	the	the	DT
6745	2668	15	wings	wing	NNS
6745	2668	16	.	.	.
6745	2669	1	Do	do	VBP
6745	2669	2	not	not	RB
6745	2669	3	draw	draw	VB
6745	2669	4	the	the	DT
6745	2669	5	bird	bird	NN
6745	2669	6	.	.	.
6745	2670	1	Place	place	VB
6745	2670	2	it	-PRON-	PRP
6745	2670	3	on	on	IN
6745	2670	4	its	-PRON-	PRP$
6745	2670	5	breast	breast	NN
6745	2670	6	,	,	,
6745	2670	7	and	and	CC
6745	2670	8	with	with	IN
6745	2670	9	a	a	DT
6745	2670	10	small	small	JJ
6745	2670	11	,	,	,
6745	2670	12	sharp	sharp	JJ
6745	2670	13	boning	boning	NN
6745	2670	14	knife	knife	NN
6745	2670	15	,	,	,
6745	2670	16	cut	cut	VBN
6745	2670	17	in	in	IN
6745	2670	18	a	a	DT
6745	2670	19	straight	straight	JJ
6745	2670	20	line	line	NN
6745	2670	21	through	through	IN
6745	2670	22	to	to	IN
6745	2670	23	the	the	DT
6745	2670	24	bone	bone	NN
6745	2670	25	,	,	,
6745	2670	26	from	from	IN
6745	2670	27	the	the	DT
6745	2670	28	neck	neck	NN
6745	2670	29	down	down	RP
6745	2670	30	to	to	IN
6745	2670	31	that	that	DT
6745	2670	32	part	part	NN
6745	2670	33	of	of	IN
6745	2670	34	the	the	DT
6745	2670	35	bird	bird	NN
6745	2670	36	where	where	WRB
6745	2670	37	there	there	EX
6745	2670	38	is	be	VBZ
6745	2670	39	but	but	CC
6745	2670	40	little	little	JJ
6745	2670	41	flesh	flesh	NN
6745	2670	42	,	,	,
6745	2670	43	where	where	WRB
6745	2670	44	it	-PRON-	PRP
6745	2670	45	is	be	VBZ
6745	2670	46	all	all	DT
6745	2670	47	skin	skin	NN
6745	2670	48	and	and	CC
6745	2670	49	fat	fat	NN
6745	2670	50	.	.	.
6745	2671	1	Begin	begin	VB
6745	2671	2	at	at	IN
6745	2671	3	the	the	DT
6745	2671	4	neck	neck	NN
6745	2671	5	,	,	,
6745	2671	6	and	and	CC
6745	2671	7	run	run	VB
6745	2671	8	the	the	DT
6745	2671	9	knife	knife	NN
6745	2671	10	between	between	IN
6745	2671	11	the	the	DT
6745	2671	12	flesh	flesh	NN
6745	2671	13	and	and	CC
6745	2671	14	the	the	DT
6745	2671	15	bones	bone	NNS
6745	2671	16	until	until	IN
6745	2671	17	you	-PRON-	PRP
6745	2671	18	come	come	VBP
6745	2671	19	to	to	IN
6745	2671	20	the	the	DT
6745	2671	21	wing	wing	NN
6745	2671	22	.	.	.
6745	2672	1	Then	then	RB
6745	2672	2	cut	cut	VB
6745	2672	3	the	the	DT
6745	2672	4	ligaments	ligament	NNS
6745	2672	5	that	that	WDT
6745	2672	6	hold	hold	VBP
6745	2672	7	the	the	DT
6745	2672	8	bones	bone	NNS
6745	2672	9	together	together	RB
6745	2672	10	and	and	CC
6745	2672	11	the	the	DT
6745	2672	12	tendons	tendon	NNS
6745	2672	13	that	that	WDT
6745	2672	14	hold	hold	VBP
6745	2672	15	the	the	DT
6745	2672	16	flesh	flesh	NN
6745	2672	17	to	to	IN
6745	2672	18	the	the	DT
6745	2672	19	bones	bone	NNS
6745	2672	20	.	.	.
6745	2673	1	With	with	IN
6745	2673	2	the	the	DT
6745	2673	3	thumb	thumb	NN
6745	2673	4	and	and	CC
6745	2673	5	fore	fore	NN
6745	2673	6	-	-	HYPH
6745	2673	7	finger	finger	NN
6745	2673	8	,	,	,
6745	2673	9	_	_	NNP
6745	2673	10	press	press	NN
6745	2673	11	_	_	NNP
6745	2673	12	the	the	DT
6745	2673	13	flesh	flesh	NN
6745	2673	14	from	from	IN
6745	2673	15	the	the	DT
6745	2673	16	smooth	smooth	JJ
6745	2673	17	bone	bone	NN
6745	2673	18	.	.	.
6745	2674	1	When	when	WRB
6745	2674	2	you	-PRON-	PRP
6745	2674	3	come	come	VBP
6745	2674	4	to	to	IN
6745	2674	5	the	the	DT
6745	2674	6	joint	joint	NN
6745	2674	7	,	,	,
6745	2674	8	carefully	carefully	RB
6745	2674	9	separate	separate	VB
6745	2674	10	the	the	DT
6745	2674	11	ligaments	ligament	NNS
6745	2674	12	and	and	CC
6745	2674	13	remove	remove	VB
6745	2674	14	the	the	DT
6745	2674	15	bone	bone	NN
6745	2674	16	.	.	.
6745	2675	1	Do	do	VB
6745	2675	2	not	not	RB
6745	2675	3	try	try	VB
6745	2675	4	to	to	TO
6745	2675	5	take	take	VB
6745	2675	6	the	the	DT
6745	2675	7	bone	bone	NN
6745	2675	8	from	from	IN
6745	2675	9	the	the	DT
6745	2675	10	next	next	JJ
6745	2675	11	joint	joint	NN
6745	2675	12	,	,	,
6745	2675	13	as	as	IN
6745	2675	14	that	that	DT
6745	2675	15	is	be	VBZ
6745	2675	16	not	not	RB
6745	2675	17	in	in	IN
6745	2675	18	the	the	DT
6745	2675	19	way	way	NN
6745	2675	20	when	when	WRB
6745	2675	21	carving	carve	VBG
6745	2675	22	,	,	,
6745	2675	23	and	and	CC
6745	2675	24	it	-PRON-	PRP
6745	2675	25	gives	give	VBZ
6745	2675	26	a	a	DT
6745	2675	27	more	more	RBR
6745	2675	28	natural	natural	JJ
6745	2675	29	shape	shape	NN
6745	2675	30	to	to	IN
6745	2675	31	the	the	DT
6745	2675	32	bird	bird	NN
6745	2675	33	.	.	.
6745	2676	1	Now	now	RB
6745	2676	2	begin	begin	VB
6745	2676	3	at	at	IN
6745	2676	4	the	the	DT
6745	2676	5	wish	wish	NN
6745	2676	6	-	-	HYPH
6745	2676	7	bone	bone	NN
6745	2676	8	,	,	,
6745	2676	9	and	and	CC
6745	2676	10	when	when	WRB
6745	2676	11	that	that	DT
6745	2676	12	is	be	VBZ
6745	2676	13	free	free	JJ
6745	2676	14	from	from	IN
6745	2676	15	the	the	DT
6745	2676	16	flesh	flesh	NN
6745	2676	17	,	,	,
6745	2676	18	run	run	VB
6745	2676	19	the	the	DT
6745	2676	20	knife	knife	NN
6745	2676	21	between	between	IN
6745	2676	22	the	the	DT
6745	2676	23	sides	side	NNS
6745	2676	24	and	and	CC
6745	2676	25	the	the	DT
6745	2676	26	flesh	flesh	NN
6745	2676	27	,	,	,
6745	2676	28	always	always	RB
6745	2676	29	using	use	VBG
6745	2676	30	the	the	DT
6745	2676	31	fingers	finger	NNS
6745	2676	32	to	to	TO
6745	2676	33	press	press	VB
6745	2676	34	the	the	DT
6745	2676	35	meat	meat	NN
6745	2676	36	from	from	IN
6745	2676	37	the	the	DT
6745	2676	38	smooth	smooth	JJ
6745	2676	39	bones	bone	NNS
6745	2676	40	,	,	,
6745	2676	41	as	as	IN
6745	2676	42	,	,	,
6745	2676	43	for	for	IN
6745	2676	44	instance	instance	NN
6745	2676	45	,	,	,
6745	2676	46	the	the	DT
6745	2676	47	breast	breast	NN
6745	2676	48	-	-	HYPH
6745	2676	49	bone	bone	NN
6745	2676	50	and	and	CC
6745	2676	51	lower	low	JJR
6745	2676	52	part	part	NN
6745	2676	53	of	of	IN
6745	2676	54	the	the	DT
6745	2676	55	sides	side	NNS
6745	2676	56	.	.	.
6745	2677	1	Work	work	VB
6745	2677	2	around	around	IN
6745	2677	3	the	the	DT
6745	2677	4	legs	leg	NNS
6745	2677	5	the	the	DT
6745	2677	6	same	same	JJ
6745	2677	7	as	as	IN
6745	2677	8	you	-PRON-	PRP
6745	2677	9	did	do	VBD
6745	2677	10	around	around	IN
6745	2677	11	the	the	DT
6745	2677	12	wings	wing	NNS
6745	2677	13	,	,	,
6745	2677	14	always	always	RB
6745	2677	15	using	use	VBG
6745	2677	16	great	great	JJ
6745	2677	17	care	care	NN
6745	2677	18	at	at	IN
6745	2677	19	the	the	DT
6745	2677	20	joints	joint	NNS
6745	2677	21	not	not	RB
6745	2677	22	to	to	TO
6745	2677	23	cut	cut	VB
6745	2677	24	the	the	DT
6745	2677	25	skin	skin	NN
6745	2677	26	.	.	.
6745	2678	1	Drawing	draw	VBG
6745	2678	2	out	out	RP
6745	2678	3	the	the	DT
6745	2678	4	leg	leg	NN
6745	2678	5	bones	bone	NNS
6745	2678	6	turns	turn	VBZ
6745	2678	7	that	that	DT
6745	2678	8	part	part	NN
6745	2678	9	of	of	IN
6745	2678	10	the	the	DT
6745	2678	11	bird	bird	NN
6745	2678	12	inside	inside	RB
6745	2678	13	out	out	RB
6745	2678	14	.	.	.
6745	2679	1	Turn	turn	VB
6745	2679	2	the	the	DT
6745	2679	3	bird	bird	NN
6745	2679	4	over	over	RP
6745	2679	5	,	,	,
6745	2679	6	and	and	CC
6745	2679	7	proceed	proceed	VB
6745	2679	8	in	in	IN
6745	2679	9	the	the	DT
6745	2679	10	same	same	JJ
6745	2679	11	manner	manner	NN
6745	2679	12	with	with	IN
6745	2679	13	the	the	DT
6745	2679	14	other	other	JJ
6745	2679	15	side	side	NN
6745	2679	16	.	.	.
6745	2680	1	When	when	WRB
6745	2680	2	all	all	DT
6745	2680	3	is	be	VBZ
6745	2680	4	detached	detach	VBN
6745	2680	5	,	,	,
6745	2680	6	carefully	carefully	RB
6745	2680	7	draw	draw	VB
6745	2680	8	the	the	DT
6745	2680	9	skin	skin	NN
6745	2680	10	from	from	IN
6745	2680	11	the	the	DT
6745	2680	12	breast	breast	NN
6745	2680	13	-	-	HYPH
6745	2680	14	bone	bone	NN
6745	2680	15	;	;	:
6745	2680	16	then	then	RB
6745	2680	17	run	run	VB
6745	2680	18	the	the	DT
6745	2680	19	knife	knife	NN
6745	2680	20	between	between	IN
6745	2680	21	the	the	DT
6745	2680	22	fat	fat	NN
6745	2680	23	and	and	CC
6745	2680	24	bone	bone	NN
6745	2680	25	at	at	IN
6745	2680	26	the	the	DT
6745	2680	27	rump	rump	NN
6745	2680	28	,	,	,
6745	2680	29	leaving	leave	VBG
6745	2680	30	the	the	DT
6745	2680	31	small	small	JJ
6745	2680	32	bone	bone	NN
6745	2680	33	in	in	IN
6745	2680	34	the	the	DT
6745	2680	35	extreme	extreme	JJ
6745	2680	36	end	end	NN
6745	2680	37	,	,	,
6745	2680	38	as	as	IN
6745	2680	39	it	-PRON-	PRP
6745	2680	40	holds	hold	VBZ
6745	2680	41	the	the	DT
6745	2680	42	skewers	skewer	NNS
6745	2680	43	.	.	.
6745	2681	1	Carefully	carefully	RB
6745	2681	2	remove	remove	VB
6745	2681	3	the	the	DT
6745	2681	4	flesh	flesh	NN
6745	2681	5	from	from	IN
6745	2681	6	the	the	DT
6745	2681	7	skeleton	skeleton	NN
6745	2681	8	,	,	,
6745	2681	9	and	and	CC
6745	2681	10	turn	turn	VB
6745	2681	11	it	-PRON-	PRP
6745	2681	12	right	right	JJ
6745	2681	13	side	side	NN
6745	2681	14	out	out	RP
6745	2681	15	again	again	RB
6745	2681	16	.	.	.
6745	2682	1	Rub	rub	VB
6745	2682	2	into	into	IN
6745	2682	3	it	-PRON-	PRP
6745	2682	4	two	two	CD
6745	2682	5	table	table	NN
6745	2682	6	-	-	HYPH
6745	2682	7	spoonfuls	spoonful	NNS
6745	2682	8	of	of	IN
6745	2682	9	salt	salt	NN
6745	2682	10	and	and	CC
6745	2682	11	a	a	DT
6745	2682	12	little	little	JJ
6745	2682	13	pepper	pepper	NN
6745	2682	14	,	,	,
6745	2682	15	and	and	CC
6745	2682	16	fill	fill	VB
6745	2682	17	with	with	IN
6745	2682	18	dressing	dressing	NN
6745	2682	19	.	.	.
6745	2683	1	Sew	sew	VB
6745	2683	2	up	up	IN
6745	2683	3	the	the	DT
6745	2683	4	back	back	NN
6745	2683	5	and	and	CC
6745	2683	6	neck	neck	NN
6745	2683	7	and	and	CC
6745	2683	8	then	then	RB
6745	2683	9	the	the	DT
6745	2683	10	vent	vent	NN
6745	2683	11	.	.	.
6745	2684	1	Truss	Truss	NNP
6745	2684	2	the	the	DT
6745	2684	3	same	same	JJ
6745	2684	4	as	as	IN
6745	2684	5	if	if	IN
6745	2684	6	not	not	RB
6745	2684	7	boned	bone	VBN
6745	2684	8	.	.	.
6745	2685	1	Take	take	VB
6745	2685	2	a	a	DT
6745	2685	3	strong	strong	JJ
6745	2685	4	piece	piece	NN
6745	2685	5	of	of	IN
6745	2685	6	cotton	cotton	NN
6745	2685	7	cloth	cloth	NN
6745	2685	8	and	and	CC
6745	2685	9	pin	pin	VB
6745	2685	10	the	the	DT
6745	2685	11	bird	bird	NN
6745	2685	12	firmly	firmly	RB
6745	2685	13	in	in	IN
6745	2685	14	it	-PRON-	PRP
6745	2685	15	,	,	,
6745	2685	16	drawing	draw	VBG
6745	2685	17	very	very	RB
6745	2685	18	tight	tight	RB
6745	2685	19	at	at	IN
6745	2685	20	the	the	DT
6745	2685	21	legs	leg	NNS
6745	2685	22	,	,	,
6745	2685	23	as	as	IN
6745	2685	24	this	this	DT
6745	2685	25	is	be	VBZ
6745	2685	26	the	the	DT
6745	2685	27	broadest	broad	JJS
6745	2685	28	place	place	NN
6745	2685	29	,	,	,
6745	2685	30	and	and	CC
6745	2685	31	the	the	DT
6745	2685	32	shape	shape	NN
6745	2685	33	will	will	MD
6745	2685	34	not	not	RB
6745	2685	35	be	be	VB
6745	2685	36	good	good	JJ
6745	2685	37	unless	unless	IN
6745	2685	38	this	this	DT
6745	2685	39	precaution	precaution	NN
6745	2685	40	be	be	VB
6745	2685	41	taken	take	VBN
6745	2685	42	.	.	.
6745	2686	1	Steam	steam	NN
6745	2686	2	three	three	CD
6745	2686	3	hours	hour	NNS
6745	2686	4	,	,	,
6745	2686	5	and	and	CC
6745	2686	6	then	then	RB
6745	2686	7	place	place	VB
6745	2686	8	on	on	IN
6745	2686	9	a	a	DT
6745	2686	10	buttered	butter	VBN
6745	2686	11	tin	tin	NN
6745	2686	12	sheet	sheet	NN
6745	2686	13	,	,	,
6745	2686	14	which	which	WDT
6745	2686	15	put	put	VBD
6745	2686	16	in	in	RP
6745	2686	17	a	a	DT
6745	2686	18	baking	baking	NN
6745	2686	19	pan	pan	NN
6745	2686	20	.	.	.
6745	2687	1	Baste	Baste	NNP
6745	2687	2	well	well	RB
6745	2687	3	with	with	IN
6745	2687	4	butter	butter	NN
6745	2687	5	,	,	,
6745	2687	6	pepper	pepper	NN
6745	2687	7	,	,	,
6745	2687	8	salt	salt	NN
6745	2687	9	and	and	CC
6745	2687	10	flour	flour	NN
6745	2687	11	.	.	.
6745	2688	1	Roast	roast	VB
6745	2688	2	one	one	CD
6745	2688	3	hour	hour	NN
6745	2688	4	,	,	,
6745	2688	5	basting	baste	VBG
6745	2688	6	every	every	DT
6745	2688	7	ten	ten	CD
6745	2688	8	minutes	minute	NNS
6745	2688	9	,	,	,
6745	2688	10	and	and	CC
6745	2688	11	twice	twice	RB
6745	2688	12	with	with	IN
6745	2688	13	stock	stock	NN
6745	2688	14	.	.	.
6745	2689	1	When	when	WRB
6745	2689	2	cold	cold	JJ
6745	2689	3	,	,	,
6745	2689	4	remove	remove	VB
6745	2689	5	the	the	DT
6745	2689	6	skewers	skewer	NNS
6745	2689	7	and	and	CC
6745	2689	8	strings	string	NNS
6745	2689	9	,	,	,
6745	2689	10	and	and	CC
6745	2689	11	garnish	garnish	VB
6745	2689	12	with	with	IN
6745	2689	13	aspic	aspic	NNP
6745	2689	14	jelly	jelly	NNP
6745	2689	15	,	,	,
6745	2689	16	cooked	cooked	JJ
6745	2689	17	beets	beet	NNS
6745	2689	18	and	and	CC
6745	2689	19	parsley	parsley	NN
6745	2689	20	.	.	.
6745	2690	1	To	to	TO
6745	2690	2	carve	carve	VB
6745	2690	3	:	:	:
6745	2690	4	First	first	RB
6745	2690	5	cut	cut	VB
6745	2690	6	off	off	RP
6745	2690	7	the	the	DT
6745	2690	8	wings	wing	NNS
6745	2690	9	,	,	,
6745	2690	10	then	then	RB
6745	2690	11	about	about	IN
6745	2690	12	two	two	CD
6745	2690	13	thick	thick	JJ
6745	2690	14	slices	slice	NNS
6745	2690	15	from	from	IN
6745	2690	16	the	the	DT
6745	2690	17	neck	neck	NN
6745	2690	18	,	,	,
6745	2690	19	where	where	WRB
6745	2690	20	it	-PRON-	PRP
6745	2690	21	will	will	MD
6745	2690	22	be	be	VB
6745	2690	23	quite	quite	RB
6745	2690	24	fat	fat	JJ
6745	2690	25	,	,	,
6745	2690	26	and	and	CC
6745	2690	27	then	then	RB
6745	2690	28	cut	cut	VBD
6745	2690	29	in	in	IN
6745	2690	30	thin	thin	JJ
6745	2690	31	slices	slice	NNS
6745	2690	32	.	.	.
6745	2691	1	Serve	serve	VB
6745	2691	2	jelly	jelly	NN
6745	2691	3	with	with	IN
6745	2691	4	each	each	DT
6745	2691	5	plate	plate	NN
6745	2691	6	.	.	.
6745	2692	1	Filling	fill	VBG
6745	2692	2	for	for	IN
6745	2692	3	a	a	DT
6745	2692	4	turkey	turkey	NN
6745	2692	5	weighing	weigh	VBG
6745	2692	6	eight	eight	CD
6745	2692	7	pounds	pound	NNS
6745	2692	8	:	:	:
6745	2692	9	The	the	DT
6745	2692	10	flesh	flesh	NN
6745	2692	11	of	of	IN
6745	2692	12	one	one	CD
6745	2692	13	chicken	chicken	NN
6745	2692	14	weighing	weigh	VBG
6745	2692	15	four	four	CD
6745	2692	16	pounds	pound	NNS
6745	2692	17	,	,	,
6745	2692	18	one	one	CD
6745	2692	19	pound	pound	NN
6745	2692	20	of	of	IN
6745	2692	21	clear	clear	JJ
6745	2692	22	veal	veal	NN
6745	2692	23	,	,	,
6745	2692	24	half	half	PDT
6745	2692	25	a	a	DT
6745	2692	26	pound	pound	NN
6745	2692	27	of	of	IN
6745	2692	28	clear	clear	JJ
6745	2692	29	salt	salt	NN
6745	2692	30	pork	pork	NN
6745	2692	31	,	,	,
6745	2692	32	one	one	CD
6745	2692	33	small	small	JJ
6745	2692	34	capful	capful	NN
6745	2692	35	of	of	IN
6745	2692	36	cracker	cracker	NN
6745	2692	37	crumbs	crumb	NNS
6745	2692	38	,	,	,
6745	2692	39	two	two	CD
6745	2692	40	eggs	egg	NNS
6745	2692	41	,	,	,
6745	2692	42	one	one	CD
6745	2692	43	cupful	cupful	NN
6745	2692	44	of	of	IN
6745	2692	45	broth	broth	NN
6745	2692	46	,	,	,
6745	2692	47	two	two	CD
6745	2692	48	and	and	CC
6745	2692	49	a	a	DT
6745	2692	50	half	half	JJ
6745	2692	51	table	table	NN
6745	2692	52	-	-	HYPH
6745	2692	53	spoonfuls	spoonful	NNS
6745	2692	54	of	of	IN
6745	2692	55	salt	salt	NN
6745	2692	56	,	,	,
6745	2692	57	half	half	PDT
6745	2692	58	a	a	DT
6745	2692	59	teaspoonful	teaspoonful	NN
6745	2692	60	of	of	IN
6745	2692	61	pepper	pepper	NN
6745	2692	62	,	,	,
6745	2692	63	one	one	CD
6745	2692	64	teaspoonful	teaspoonful	NN
6745	2692	65	of	of	IN
6745	2692	66	summer	summer	NN
6745	2692	67	savory	savory	NN
6745	2692	68	,	,	,
6745	2692	69	one	one	CD
6745	2692	70	of	of	IN
6745	2692	71	sweet	sweet	JJ
6745	2692	72	majoram	majoram	NN
6745	2692	73	,	,	,
6745	2692	74	one	one	CD
6745	2692	75	of	of	IN
6745	2692	76	thyme	thyme	NNS
6745	2692	77	,	,	,
6745	2692	78	half	half	PDT
6745	2692	79	a	a	DT
6745	2692	80	spoonful	spoonful	NN
6745	2692	81	of	of	IN
6745	2692	82	sage	sage	NN
6745	2692	83	,	,	,
6745	2692	84	and	and	CC
6745	2692	85	,	,	,
6745	2692	86	if	if	IN
6745	2692	87	you	-PRON-	PRP
6745	2692	88	like	like	VBP
6745	2692	89	,	,	,
6745	2692	90	one	one	CD
6745	2692	91	table	table	NN
6745	2692	92	-	-	HYPH
6745	2692	93	spoonful	spoonful	JJ
6745	2692	94	of	of	IN
6745	2692	95	capers	caper	NNS
6745	2692	96	,	,	,
6745	2692	97	one	one	CD
6745	2692	98	quart	quart	NN
6745	2692	99	of	of	IN
6745	2692	100	oysters	oyster	NNS
6745	2692	101	and	and	CC
6745	2692	102	two	two	CD
6745	2692	103	table	table	NN
6745	2692	104	-	-	HYPH
6745	2692	105	spoonfuls	spoonful	NNS
6745	2692	106	of	of	IN
6745	2692	107	onion	onion	NN
6745	2692	108	juice	juice	NN
6745	2692	109	.	.	.
6745	2693	1	Have	have	VBP
6745	2693	2	the	the	DT
6745	2693	3	meat	meat	NN
6745	2693	4	uncooked	uncooked	JJ
6745	2693	5	and	and	CC
6745	2693	6	free	free	JJ
6745	2693	7	from	from	IN
6745	2693	8	any	any	DT
6745	2693	9	tough	tough	JJ
6745	2693	10	pieces	piece	NNS
6745	2693	11	.	.	.
6745	2694	1	Chop	Chop	NNP
6745	2694	2	_	_	NNP
6745	2694	3	very	very	RB
6745	2694	4	_	_	NNP
6745	2694	5	fine	fine	NN
6745	2694	6	.	.	.
6745	2695	1	Add	add	VB
6745	2695	2	seasoning	seasoning	NN
6745	2695	3	,	,	,
6745	2695	4	crackers	cracker	NNS
6745	2695	5	,	,	,
6745	2695	6	etc	etc	FW
6745	2695	7	.	.	FW
6745	2695	8	,	,	,
6745	2695	9	mix	mix	VB
6745	2695	10	thoroughly	thoroughly	RB
6745	2695	11	,	,	,
6745	2695	12	and	and	CC
6745	2695	13	use	use	NN
6745	2695	14	.	.	.
6745	2696	1	If	if	IN
6745	2696	2	oysters	oyster	NNS
6745	2696	3	are	be	VBP
6745	2696	4	used	use	VBN
6745	2696	5	,	,	,
6745	2696	6	half	half	PDT
6745	2696	7	a	a	DT
6745	2696	8	pound	pound	NN
6745	2696	9	of	of	IN
6745	2696	10	the	the	DT
6745	2696	11	veal	veal	NN
6745	2696	12	must	must	MD
6745	2696	13	be	be	VB
6745	2696	14	omitted	omit	VBN
6745	2696	15	.	.	.
6745	2697	1	Where	where	WRB
6745	2697	2	one	one	PRP
6745	2697	3	can	can	MD
6745	2697	4	not	not	RB
6745	2697	5	eat	eat	VB
6745	2697	6	veal	veal	NN
6745	2697	7	,	,	,
6745	2697	8	use	use	VB
6745	2697	9	chicken	chicken	NN
6745	2697	10	instead	instead	RB
6745	2697	11	.	.	.
6745	2698	1	Veal	veal	NN
6745	2698	2	is	be	VBZ
6745	2698	3	recommended	recommend	VBN
6745	2698	4	for	for	IN
6745	2698	5	its	-PRON-	PRP$
6745	2698	6	cheapness	cheapness	NN
6745	2698	7	.	.	.
6745	2699	1	Why	why	WRB
6745	2699	2	people	people	NNS
6745	2699	3	choose	choose	VBP
6745	2699	4	boned	boned	JJ
6745	2699	5	turkey	turkey	NNP
6745	2699	6	instead	instead	RB
6745	2699	7	of	of	IN
6745	2699	8	a	a	DT
6745	2699	9	plain	plain	JJ
6745	2699	10	roast	roast	NN
6745	2699	11	turkey	turkey	NN
6745	2699	12	or	or	CC
6745	2699	13	chicken	chicken	NN
6745	2699	14	,	,	,
6745	2699	15	is	be	VBZ
6745	2699	16	not	not	RB
6745	2699	17	plain	plain	JJ
6745	2699	18	,	,	,
6745	2699	19	for	for	IN
6745	2699	20	the	the	DT
6745	2699	21	flavor	flavor	NN
6745	2699	22	is	be	VBZ
6745	2699	23	not	not	RB
6745	2699	24	so	so	RB
6745	2699	25	good	good	JJ
6745	2699	26	;	;	:
6745	2699	27	but	but	CC
6745	2699	28	at	at	IN
6745	2699	29	the	the	DT
6745	2699	30	times	time	NNS
6745	2699	31	and	and	CC
6745	2699	32	places	place	NNS
6745	2699	33	where	where	WRB
6745	2699	34	boned	boned	JJ
6745	2699	35	birds	bird	NNS
6745	2699	36	are	be	VBP
6745	2699	37	used	use	VBN
6745	2699	38	,	,	,
6745	2699	39	it	-PRON-	PRP
6745	2699	40	is	be	VBZ
6745	2699	41	a	a	DT
6745	2699	42	very	very	RB
6745	2699	43	appropriate	appropriate	JJ
6745	2699	44	dish	dish	NN
6745	2699	45	.	.	.
6745	2700	1	That	that	RB
6745	2700	2	is	is	RB
6745	2700	3	,	,	,
6745	2700	4	at	at	IN
6745	2700	5	suppers	supper	NNS
6745	2700	6	,	,	,
6745	2700	7	lunches	lunch	NNS
6745	2700	8	and	and	CC
6745	2700	9	parties	party	NNS
6745	2700	10	,	,	,
6745	2700	11	where	where	WRB
6745	2700	12	the	the	DT
6745	2700	13	guests	guest	NNS
6745	2700	14	are	be	VBP
6745	2700	15	served	serve	VBN
6745	2700	16	standing	stand	VBG
6745	2700	17	,	,	,
6745	2700	18	it	-PRON-	PRP
6745	2700	19	is	be	VBZ
6745	2700	20	impracticable	impracticable	JJ
6745	2700	21	to	to	TO
6745	2700	22	provide	provide	VB
6745	2700	23	anything	anything	NN
6745	2700	24	that	that	WDT
6745	2700	25	can	can	MD
6745	2700	26	not	not	RB
6745	2700	27	be	be	VB
6745	2700	28	broken	break	VBN
6745	2700	29	with	with	IN
6745	2700	30	a	a	DT
6745	2700	31	fork	fork	NN
6745	2700	32	or	or	CC
6745	2700	33	spoon	spoon	NN
6745	2700	34	;	;	:
6745	2700	35	therefore	therefore	RB
6745	2700	36	,	,	,
6745	2700	37	the	the	DT
6745	2700	38	advantage	advantage	NN
6745	2700	39	of	of	IN
6745	2700	40	a	a	DT
6745	2700	41	boned	boned	JJ
6745	2700	42	turkey	turkey	NN
6745	2700	43	,	,	,
6745	2700	44	chicken	chicken	NN
6745	2700	45	,	,	,
6745	2700	46	or	or	CC
6745	2700	47	bird	bird	NN
6745	2700	48	,	,	,
6745	2700	49	is	be	VBZ
6745	2700	50	apparent	apparent	JJ
6745	2700	51	.	.	.
6745	2701	1	One	one	CD
6745	2701	2	turkey	turkey	NN
6745	2701	3	weighing	weigh	VBG
6745	2701	4	eight	eight	CD
6745	2701	5	pounds	pound	NNS
6745	2701	6	before	before	IN
6745	2701	7	being	be	VBG
6745	2701	8	boned	bone	VBN
6745	2701	9	,	,	,
6745	2701	10	will	will	MD
6745	2701	11	serve	serve	VB
6745	2701	12	thirty	thirty	CD
6745	2701	13	persons	person	NNS
6745	2701	14	at	at	IN
6745	2701	15	a	a	DT
6745	2701	16	party	party	NN
6745	2701	17	,	,	,
6745	2701	18	if	if	IN
6745	2701	19	there	there	EX
6745	2701	20	are	be	VBP
6745	2701	21	,	,	,
6745	2701	22	also	also	RB
6745	2701	23	,	,	,
6745	2701	24	say	say	VBP
6745	2701	25	oysters	oyster	NNS
6745	2701	26	,	,	,
6745	2701	27	rolls	roll	NNS
6745	2701	28	,	,	,
6745	2701	29	coffee	coffee	NN
6745	2701	30	,	,	,
6745	2701	31	ices	ice	NNS
6745	2701	32	,	,	,
6745	2701	33	cake	cake	NN
6745	2701	34	and	and	CC
6745	2701	35	cream	cream	NN
6745	2701	36	.	.	.
6745	2702	1	If	if	IN
6745	2702	2	the	the	DT
6745	2702	3	supper	supper	NN
6745	2702	4	is	be	VBZ
6745	2702	5	very	very	RB
6745	2702	6	elaborate	elaborate	JJ
6745	2702	7	the	the	DT
6745	2702	8	turkey	turkey	NN
6745	2702	9	will	will	MD
6745	2702	10	answer	answer	VB
6745	2702	11	for	for	IN
6745	2702	12	one	one	CD
6745	2702	13	of	of	IN
6745	2702	14	the	the	DT
6745	2702	15	dishes	dish	NNS
6745	2702	16	for	for	IN
6745	2702	17	a	a	DT
6745	2702	18	hundred	hundred	CD
6745	2702	19	or	or	CC
6745	2702	20	more	more	JJR
6745	2702	21	persons	person	NNS
6745	2702	22	.	.	.
6745	2703	1	If	if	IN
6745	2703	2	nothing	nothing	NN
6745	2703	3	more	more	JJR
6745	2703	4	were	be	VBD
6745	2703	5	gained	gain	VBN
6745	2703	6	in	in	IN
6745	2703	7	the	the	DT
6745	2703	8	boning	boning	NN
6745	2703	9	of	of	IN
6745	2703	10	a	a	DT
6745	2703	11	bird	bird	NN
6745	2703	12	,	,	,
6745	2703	13	the	the	DT
6745	2703	14	knowledge	knowledge	NN
6745	2703	15	of	of	IN
6745	2703	16	the	the	DT
6745	2703	17	anatomy	anatomy	NN
6745	2703	18	and	and	CC
6745	2703	19	the	the	DT
6745	2703	20	help	help	NN
6745	2703	21	this	this	DT
6745	2703	22	will	will	MD
6745	2703	23	give	give	VB
6745	2703	24	in	in	IN
6745	2703	25	carving	carving	NN
6745	2703	26	,	,	,
6745	2703	27	pay	pay	VB
6745	2703	28	to	to	IN
6745	2703	29	bone	bone	NN
6745	2703	30	two	two	CD
6745	2703	31	or	or	CC
6745	2703	32	three	three	CD
6745	2703	33	chickens	chicken	NNS
6745	2703	34	.	.	.
6745	2704	1	It	-PRON-	PRP
6745	2704	2	is	be	VBZ
6745	2704	3	advisable	advisable	JJ
6745	2704	4	to	to	TO
6745	2704	5	bone	bone	NN
6745	2704	6	at	at	RB
6745	2704	7	least	least	RBS
6745	2704	8	two	two	CD
6745	2704	9	fowls	fowl	NNS
6745	2704	10	before	before	IN
6745	2704	11	trying	try	VBG
6745	2704	12	a	a	DT
6745	2704	13	turkey	turkey	NN
6745	2704	14	,	,	,
6745	2704	15	for	for	IN
6745	2704	16	if	if	IN
6745	2704	17	you	-PRON-	PRP
6745	2704	18	spoil	spoil	VBP
6745	2704	19	them	-PRON-	PRP
6745	2704	20	there	there	EX
6745	2704	21	is	be	VBZ
6745	2704	22	nothing	nothing	NN
6745	2704	23	lost	lose	VBN
6745	2704	24	,	,	,
6745	2704	25	as	as	IN
6745	2704	26	they	-PRON-	PRP
6745	2704	27	make	make	VBP
6745	2704	28	a	a	DT
6745	2704	29	stew	stew	NN
6745	2704	30	or	or	CC
6745	2704	31	soup	soup	NN
6745	2704	32	.	.	.
6745	2705	1	Aspic	aspic	JJ
6745	2705	2	jelly	jelly	RB
6745	2705	3	:	:	:
6745	2705	4	One	one	CD
6745	2705	5	and	and	CC
6745	2705	6	a	a	DT
6745	2705	7	half	half	NN
6745	2705	8	pints	pint	NNS
6745	2705	9	of	of	IN
6745	2705	10	clear	clear	JJ
6745	2705	11	stock	stock	NN
6745	2705	12	--	--	:
6745	2705	13	beef	beef	NN
6745	2705	14	if	if	IN
6745	2705	15	for	for	IN
6745	2705	16	amber	amber	NNP
6745	2705	17	jelly	jelly	NNP
6745	2705	18	,	,	,
6745	2705	19	and	and	CC
6745	2705	20	chicken	chicken	NN
6745	2705	21	or	or	CC
6745	2705	22	veal	veal	NN
6745	2705	23	if	if	IN
6745	2705	24	for	for	IN
6745	2705	25	white	white	JJ
6745	2705	26	;	;	:
6745	2705	27	half	half	PDT
6745	2705	28	a	a	DT
6745	2705	29	box	box	NN
6745	2705	30	of	of	IN
6745	2705	31	gelatine	gelatine	NN
6745	2705	32	,	,	,
6745	2705	33	the	the	DT
6745	2705	34	white	white	NN
6745	2705	35	of	of	IN
6745	2705	36	one	one	CD
6745	2705	37	egg	egg	NN
6745	2705	38	,	,	,
6745	2705	39	half	half	PDT
6745	2705	40	a	a	DT
6745	2705	41	cupful	cupful	NN
6745	2705	42	of	of	IN
6745	2705	43	cold	cold	JJ
6745	2705	44	water	water	NN
6745	2705	45	,	,	,
6745	2705	46	two	two	CD
6745	2705	47	cloves	clove	NNS
6745	2705	48	,	,	,
6745	2705	49	one	one	CD
6745	2705	50	large	large	JJ
6745	2705	51	slice	slice	NN
6745	2705	52	of	of	IN
6745	2705	53	onion	onion	NN
6745	2705	54	,	,	,
6745	2705	55	twelve	twelve	CD
6745	2705	56	pepper	pepper	NN
6745	2705	57	-	-	HYPH
6745	2705	58	corns	corn	NNS
6745	2705	59	,	,	,
6745	2705	60	one	one	CD
6745	2705	61	stalk	stalk	NN
6745	2705	62	of	of	IN
6745	2705	63	celery	celery	NN
6745	2705	64	,	,	,
6745	2705	65	salt	salt	NN
6745	2705	66	.	.	.
6745	2706	1	Soak	Soak	NNP
6745	2706	2	gelatine	gelatine	NN
6745	2706	3	two	two	CD
6745	2706	4	hours	hour	NNS
6745	2706	5	in	in	IN
6745	2706	6	the	the	DT
6745	2706	7	cold	cold	JJ
6745	2706	8	water	water	NN
6745	2706	9	.	.	.
6745	2707	1	Then	then	RB
6745	2707	2	put	put	VB
6745	2707	3	on	on	RP
6745	2707	4	with	with	IN
6745	2707	5	other	other	JJ
6745	2707	6	ingredients	ingredient	NNS
6745	2707	7	,	,	,
6745	2707	8	the	the	DT
6745	2707	9	white	white	NN
6745	2707	10	of	of	IN
6745	2707	11	the	the	DT
6745	2707	12	egg	egg	NN
6745	2707	13	being	be	VBG
6745	2707	14	beaten	beat	VBN
6745	2707	15	with	with	IN
6745	2707	16	one	one	CD
6745	2707	17	spoonful	spoonful	NN
6745	2707	18	of	of	IN
6745	2707	19	the	the	DT
6745	2707	20	cold	cold	JJ
6745	2707	21	stock	stock	NN
6745	2707	22	.	.	.
6745	2708	1	Let	let	VB
6745	2708	2	come	come	VB
6745	2708	3	to	to	IN
6745	2708	4	a	a	DT
6745	2708	5	boil	boil	NN
6745	2708	6	,	,	,
6745	2708	7	and	and	CC
6745	2708	8	set	set	VB
6745	2708	9	back	back	RP
6745	2708	10	where	where	WRB
6745	2708	11	it	-PRON-	PRP
6745	2708	12	will	will	MD
6745	2708	13	just	just	RB
6745	2708	14	simmer	simmer	VB
6745	2708	15	for	for	IN
6745	2708	16	twenty	twenty	CD
6745	2708	17	minutes	minute	NNS
6745	2708	18	.	.	.
6745	2709	1	Strain	strain	VB
6745	2709	2	through	through	IN
6745	2709	3	a	a	DT
6745	2709	4	napkin	napkin	NN
6745	2709	5	,	,	,
6745	2709	6	turn	turn	VB
6745	2709	7	into	into	IN
6745	2709	8	a	a	DT
6745	2709	9	mould	mould	NN
6745	2709	10	or	or	CC
6745	2709	11	shallow	shallow	JJ
6745	2709	12	dish	dish	NN
6745	2709	13	,	,	,
6745	2709	14	and	and	CC
6745	2709	15	put	put	VBD
6745	2709	16	away	away	RB
6745	2709	17	to	to	IN
6745	2709	18	harden	harden	NNP
6745	2709	19	.	.	.
6745	2710	1	The	the	DT
6745	2710	2	jelly	jelly	NN
6745	2710	3	can	can	MD
6745	2710	4	be	be	VB
6745	2710	5	made	make	VBN
6745	2710	6	with	with	IN
6745	2710	7	the	the	DT
6745	2710	8	bones	bone	NNS
6745	2710	9	of	of	IN
6745	2710	10	the	the	DT
6745	2710	11	turkey	turkey	NN
6745	2710	12	and	and	CC
6745	2710	13	chicken	chicken	NN
6745	2710	14	,	,	,
6745	2710	15	by	by	IN
6745	2710	16	washing	wash	VBG
6745	2710	17	them	-PRON-	PRP
6745	2710	18	,	,	,
6745	2710	19	covering	cover	VBG
6745	2710	20	with	with	IN
6745	2710	21	cold	cold	JJ
6745	2710	22	water	water	NN
6745	2710	23	and	and	CC
6745	2710	24	boiling	boil	VBG
6745	2710	25	down	down	RP
6745	2710	26	to	to	IN
6745	2710	27	about	about	IN
6745	2710	28	three	three	CD
6745	2710	29	pints	pint	NNS
6745	2710	30	;	;	:
6745	2710	31	by	by	IN
6745	2710	32	then	then	RB
6745	2710	33	straining	strain	VBG
6745	2710	34	and	and	CC
6745	2710	35	setting	set	VBG
6745	2710	36	away	away	RB
6745	2710	37	to	to	IN
6745	2710	38	cool	cool	JJ
6745	2710	39	,	,	,
6745	2710	40	and	and	CC
6745	2710	41	in	in	IN
6745	2710	42	the	the	DT
6745	2710	43	morning	morning	NN
6745	2710	44	skimming	skim	VBG
6745	2710	45	off	off	RP
6745	2710	46	all	all	PDT
6745	2710	47	the	the	DT
6745	2710	48	fat	fat	NN
6745	2710	49	and	and	CC
6745	2710	50	turning	turn	VBG
6745	2710	51	off	off	RP
6745	2710	52	the	the	DT
6745	2710	53	clear	clear	JJ
6745	2710	54	stock	stock	NN
6745	2710	55	.	.	.
6745	2711	1	The	the	DT
6745	2711	2	bones	bone	NNS
6745	2711	3	may	may	MD
6745	2711	4	,	,	,
6745	2711	5	instead	instead	RB
6745	2711	6	,	,	,
6745	2711	7	be	be	VB
6745	2711	8	used	use	VBN
6745	2711	9	for	for	IN
6745	2711	10	a	a	DT
6745	2711	11	soup	soup	NN
6745	2711	12	.	.	.
6745	2712	1	Roast	Roast	NNP
6745	2712	2	Goose	Goose	NNP
6745	2712	3	.	.	.
6745	2713	1	Stuff	stuff	VB
6745	2713	2	the	the	DT
6745	2713	3	goose	goose	NN
6745	2713	4	with	with	IN
6745	2713	5	a	a	DT
6745	2713	6	potato	potato	NN
6745	2713	7	dressing	dressing	NN
6745	2713	8	made	make	VBN
6745	2713	9	in	in	IN
6745	2713	10	the	the	DT
6745	2713	11	following	following	JJ
6745	2713	12	manner	manner	NN
6745	2713	13	:	:	:
6745	2713	14	Six	six	CD
6745	2713	15	potatoes	potato	NNS
6745	2713	16	,	,	,
6745	2713	17	boiled	boil	VBN
6745	2713	18	,	,	,
6745	2713	19	pared	pare	VBN
6745	2713	20	and	and	CC
6745	2713	21	mashed	mash	VBD
6745	2713	22	fine	fine	JJ
6745	2713	23	and	and	CC
6745	2713	24	light	light	JJ
6745	2713	25	;	;	:
6745	2713	26	one	one	CD
6745	2713	27	table-	table-	NN
6745	2713	28	spoonful	spoonful	JJ
6745	2713	29	of	of	IN
6745	2713	30	salt	salt	NN
6745	2713	31	,	,	,
6745	2713	32	one	one	CD
6745	2713	33	teaspoonful	teaspoonful	NN
6745	2713	34	of	of	IN
6745	2713	35	pepper	pepper	NN
6745	2713	36	,	,	,
6745	2713	37	one	one	CD
6745	2713	38	spoonful	spoonful	NN
6745	2713	39	of	of	IN
6745	2713	40	sage	sage	NN
6745	2713	41	,	,	,
6745	2713	42	two	two	CD
6745	2713	43	table	table	NN
6745	2713	44	-	-	HYPH
6745	2713	45	spoonfuls	spoonful	NNS
6745	2713	46	of	of	IN
6745	2713	47	onion	onion	NN
6745	2713	48	juice	juice	NN
6745	2713	49	,	,	,
6745	2713	50	two	two	CD
6745	2713	51	of	of	IN
6745	2713	52	butter	butter	NN
6745	2713	53	.	.	.
6745	2714	1	Truss	Truss	NNP
6745	2714	2	,	,	,
6745	2714	3	and	and	CC
6745	2714	4	dredge	dredge	NN
6745	2714	5	well	well	RB
6745	2714	6	with	with	IN
6745	2714	7	salt	salt	NN
6745	2714	8	,	,	,
6745	2714	9	pepper	pepper	NN
6745	2714	10	and	and	CC
6745	2714	11	flour	flour	NN
6745	2714	12	.	.	.
6745	2715	1	Roast	roast	NN
6745	2715	2	before	before	IN
6745	2715	3	the	the	DT
6745	2715	4	fire	fire	NN
6745	2715	5	(	(	-LRB-
6745	2715	6	if	if	IN
6745	2715	7	weighing	weigh	VBG
6745	2715	8	eight	eight	CD
6745	2715	9	pounds	pound	NNS
6745	2715	10	)	)	-RRB-
6745	2715	11	one	one	CD
6745	2715	12	hour	hour	NN
6745	2715	13	and	and	CC
6745	2715	14	a	a	DT
6745	2715	15	half	half	NN
6745	2715	16	;	;	:
6745	2715	17	in	in	IN
6745	2715	18	the	the	DT
6745	2715	19	oven	oven	JJ
6745	2715	20	,	,	,
6745	2715	21	one	one	CD
6745	2715	22	hour	hour	NN
6745	2715	23	and	and	CC
6745	2715	24	a	a	DT
6745	2715	25	quarter	quarter	NN
6745	2715	26	.	.	.
6745	2716	1	Make	make	VB
6745	2716	2	gravy	gravy	NN
6745	2716	3	the	the	DT
6745	2716	4	same	same	JJ
6745	2716	5	as	as	IN
6745	2716	6	for	for	IN
6745	2716	7	turkey	turkey	NNP
6745	2716	8	.	.	.
6745	2717	1	No	no	DT
6745	2717	2	butter	butter	NN
6745	2717	3	is	be	VBZ
6745	2717	4	required	require	VBN
6745	2717	5	for	for	IN
6745	2717	6	goose	goose	NN
6745	2717	7	,	,	,
6745	2717	8	it	-PRON-	PRP
6745	2717	9	is	be	VBZ
6745	2717	10	so	so	RB
6745	2717	11	fat	fat	JJ
6745	2717	12	.	.	.
6745	2718	1	Serve	serve	VB
6745	2718	2	with	with	IN
6745	2718	3	apple	apple	NN
6745	2718	4	sauce	sauce	NN
6745	2718	5	.	.	.
6745	2719	1	Many	many	JJ
6745	2719	2	people	people	NNS
6745	2719	3	boil	boil	VBP
6745	2719	4	the	the	DT
6745	2719	5	goose	goose	NN
6745	2719	6	half	half	PDT
6745	2719	7	an	an	DT
6745	2719	8	hour	hour	NN
6745	2719	9	before	before	IN
6745	2719	10	roasting	roast	VBG
6745	2719	11	,	,	,
6745	2719	12	to	to	TO
6745	2719	13	take	take	VB
6745	2719	14	away	away	RB
6745	2719	15	the	the	DT
6745	2719	16	strong	strong	JJ
6745	2719	17	flavor	flavor	NN
6745	2719	18	.	.	.
6745	2720	1	Why	why	WRB
6745	2720	2	not	not	RB
6745	2720	3	have	have	VB
6745	2720	4	something	something	NN
6745	2720	5	else	else	RB
6745	2720	6	if	if	IN
6745	2720	7	you	-PRON-	PRP
6745	2720	8	do	do	VBP
6745	2720	9	not	not	RB
6745	2720	10	like	like	VB
6745	2720	11	the	the	DT
6745	2720	12	real	real	JJ
6745	2720	13	flavor	flavor	NN
6745	2720	14	of	of	IN
6745	2720	15	the	the	DT
6745	2720	16	goose	goose	NN
6745	2720	17	?	?	.
6745	2721	1	Roast	Roast	NNP
6745	2721	2	Duck	Duck	NNP
6745	2721	3	.	.	.
6745	2722	1	Ducks	duck	NNS
6745	2722	2	,	,	,
6745	2722	3	to	to	TO
6745	2722	4	be	be	VB
6745	2722	5	good	good	JJ
6745	2722	6	,	,	,
6745	2722	7	must	must	MD
6745	2722	8	be	be	VB
6745	2722	9	cooked	cook	VBN
6745	2722	10	rare	rare	JJ
6745	2722	11	:	:	:
6745	2722	12	for	for	IN
6745	2722	13	this	this	DT
6745	2722	14	reason	reason	NN
6745	2722	15	it	-PRON-	PRP
6745	2722	16	is	be	VBZ
6745	2722	17	best	good	JJS
6745	2722	18	not	not	RB
6745	2722	19	to	to	TO
6745	2722	20	stuff	stuff	NN
6745	2722	21	.	.	.
6745	2723	1	If	if	IN
6745	2723	2	,	,	,
6745	2723	3	however	however	RB
6745	2723	4	,	,	,
6745	2723	5	you	-PRON-	PRP
6745	2723	6	do	do	VBP
6745	2723	7	stuff	stuff	VB
6745	2723	8	them	-PRON-	PRP
6745	2723	9	,	,	,
6745	2723	10	use	use	VB
6745	2723	11	the	the	DT
6745	2723	12	goose	goose	NN
6745	2723	13	dressing	dressing	NN
6745	2723	14	,	,	,
6745	2723	15	and	and	CC
6745	2723	16	have	have	VB
6745	2723	17	it	-PRON-	PRP
6745	2723	18	very	very	RB
6745	2723	19	hot	hot	JJ
6745	2723	20	.	.	.
6745	2724	1	The	the	DT
6745	2724	2	better	well	JJR
6745	2724	3	way	way	NN
6745	2724	4	is	be	VBZ
6745	2724	5	to	to	TO
6745	2724	6	cut	cut	VB
6745	2724	7	an	an	DT
6745	2724	8	onion	onion	NN
6745	2724	9	in	in	IN
6745	2724	10	two	two	CD
6745	2724	11	,	,	,
6745	2724	12	and	and	CC
6745	2724	13	put	put	VBD
6745	2724	14	into	into	IN
6745	2724	15	the	the	DT
6745	2724	16	body	body	NN
6745	2724	17	of	of	IN
6745	2724	18	the	the	DT
6745	2724	19	bird	bird	NN
6745	2724	20	;	;	:
6745	2724	21	then	then	RB
6745	2724	22	truss	truss	NNP
6745	2724	23	,	,	,
6745	2724	24	and	and	CC
6745	2724	25	dredge	dredge	VB
6745	2724	26	with	with	IN
6745	2724	27	salt	salt	NN
6745	2724	28	,	,	,
6745	2724	29	pepper	pepper	NN
6745	2724	30	and	and	CC
6745	2724	31	flour	flour	NN
6745	2724	32	,	,	,
6745	2724	33	and	and	CC
6745	2724	34	roast	roast	NN
6745	2724	35	,	,	,
6745	2724	36	if	if	IN
6745	2724	37	before	before	IN
6745	2724	38	the	the	DT
6745	2724	39	fire	fire	NN
6745	2724	40	,	,	,
6745	2724	41	forty	forty	CD
6745	2724	42	minutes	minute	NNS
6745	2724	43	,	,	,
6745	2724	44	and	and	CC
6745	2724	45	if	if	IN
6745	2724	46	in	in	IN
6745	2724	47	the	the	DT
6745	2724	48	oven	oven	JJ
6745	2724	49	,	,	,
6745	2724	50	thirty	thirty	CD
6745	2724	51	minutes	minute	NNS
6745	2724	52	.	.	.
6745	2725	1	The	the	DT
6745	2725	2	fire	fire	NN
6745	2725	3	must	must	MD
6745	2725	4	be	be	VB
6745	2725	5	very	very	RB
6745	2725	6	hot	hot	JJ
6745	2725	7	if	if	IN
6745	2725	8	the	the	DT
6745	2725	9	duck	duck	NN
6745	2725	10	be	be	VB
6745	2725	11	roasted	roast	VBN
6745	2725	12	in	in	IN
6745	2725	13	the	the	DT
6745	2725	14	kitchen	kitchen	NN
6745	2725	15	,	,	,
6745	2725	16	and	and	CC
6745	2725	17	if	if	IN
6745	2725	18	in	in	IN
6745	2725	19	the	the	DT
6745	2725	20	oven	oven	NN
6745	2725	21	,	,	,
6745	2725	22	this	this	DT
6745	2725	23	must	must	MD
6745	2725	24	be	be	VB
6745	2725	25	a	a	DT
6745	2725	26	quick	quick	JJ
6745	2725	27	one	one	NN
6745	2725	28	.	.	.
6745	2726	1	Serve	serve	VB
6745	2726	2	with	with	IN
6745	2726	3	currant	currant	NN
6745	2726	4	jelly	jelly	NN
6745	2726	5	and	and	CC
6745	2726	6	a	a	DT
6745	2726	7	sauce	sauce	NN
6745	2726	8	made	make	VBD
6745	2726	9	the	the	DT
6745	2726	10	same	same	JJ
6745	2726	11	as	as	IN
6745	2726	12	for	for	IN
6745	2726	13	turkey	turkey	NNP
6745	2726	14	.	.	.
6745	2727	1	Roast	Roast	NNP
6745	2727	2	Chicken	Chicken	NNP
6745	2727	3	.	.	.
6745	2728	1	Clean	clean	VB
6745	2728	2	the	the	DT
6745	2728	3	chicken	chicken	NN
6745	2728	4	,	,	,
6745	2728	5	and	and	CC
6745	2728	6	stuff	stuff	NN
6745	2728	7	the	the	DT
6745	2728	8	breast	breast	NN
6745	2728	9	and	and	CC
6745	2728	10	part	part	NN
6745	2728	11	of	of	IN
6745	2728	12	the	the	DT
6745	2728	13	body	body	NN
6745	2728	14	with	with	IN
6745	2728	15	dressing	dressing	NN
6745	2728	16	made	make	VBN
6745	2728	17	as	as	IN
6745	2728	18	follows	follow	VBZ
6745	2728	19	:	:	:
6745	2728	20	For	for	IN
6745	2728	21	a	a	DT
6745	2728	22	pair	pair	NN
6745	2728	23	of	of	IN
6745	2728	24	chickens	chicken	NNS
6745	2728	25	weighing	weigh	VBG
6745	2728	26	between	between	IN
6745	2728	27	seven	seven	CD
6745	2728	28	and	and	CC
6745	2728	29	eight	eight	CD
6745	2728	30	pounds	pound	NNS
6745	2728	31	,	,	,
6745	2728	32	take	take	VB
6745	2728	33	one	one	CD
6745	2728	34	quart	quart	NN
6745	2728	35	of	of	IN
6745	2728	36	stale	stale	JJ
6745	2728	37	bread	bread	NN
6745	2728	38	(	(	-LRB-
6745	2728	39	being	be	VBG
6745	2728	40	sure	sure	JJ
6745	2728	41	not	not	RB
6745	2728	42	to	to	TO
6745	2728	43	have	have	VB
6745	2728	44	any	any	DT
6745	2728	45	hard	hard	JJ
6745	2728	46	pieces	piece	NNS
6745	2728	47	)	)	-RRB-
6745	2728	48	,	,	,
6745	2728	49	and	and	CC
6745	2728	50	break	break	VB
6745	2728	51	up	up	RP
6745	2728	52	in	in	IN
6745	2728	53	very	very	RB
6745	2728	54	fine	fine	JJ
6745	2728	55	crumbs	crumb	NNS
6745	2728	56	.	.	.
6745	2729	1	Add	add	VB
6745	2729	2	a	a	DT
6745	2729	3	table	table	NN
6745	2729	4	-	-	HYPH
6745	2729	5	spoonful	spoonful	JJ
6745	2729	6	of	of	IN
6745	2729	7	salt	salt	NN
6745	2729	8	,	,	,
6745	2729	9	a	a	DT
6745	2729	10	scant	scant	JJ
6745	2729	11	teaspoonful	teaspoonful	NN
6745	2729	12	of	of	IN
6745	2729	13	pepper	pepper	NN
6745	2729	14	,	,	,
6745	2729	15	a	a	DT
6745	2729	16	teaspoonful	teaspoonful	NN
6745	2729	17	of	of	IN
6745	2729	18	chopped	chop	VBN
6745	2729	19	parsley	parsley	NN
6745	2729	20	,	,	,
6745	2729	21	half	half	PDT
6745	2729	22	a	a	DT
6745	2729	23	teaspoonful	teaspoonful	NN
6745	2729	24	of	of	IN
6745	2729	25	powdered	powdered	JJ
6745	2729	26	sage	sage	NN
6745	2729	27	,	,	,
6745	2729	28	one	one	CD
6745	2729	29	of	of	IN
6745	2729	30	summer	summer	NN
6745	2729	31	savory	savory	NN
6745	2729	32	and	and	CC
6745	2729	33	a	a	DT
6745	2729	34	scant	scant	JJ
6745	2729	35	half	half	NN
6745	2729	36	cupful	cupful	NN
6745	2729	37	of	of	IN
6745	2729	38	butter	butter	NN
6745	2729	39	.	.	.
6745	2730	1	Mix	mix	VB
6745	2730	2	well	well	RB
6745	2730	3	together	together	RB
6745	2730	4	.	.	.
6745	2731	1	This	this	DT
6745	2731	2	gives	give	VBZ
6745	2731	3	a	a	DT
6745	2731	4	rich	rich	JJ
6745	2731	5	dressing	dressing	NN
6745	2731	6	that	that	WDT
6745	2731	7	will	will	MD
6745	2731	8	separate	separate	VB
6745	2731	9	like	like	IN
6745	2731	10	rice	rice	NN
6745	2731	11	when	when	WRB
6745	2731	12	served	serve	VBD
6745	2731	13	.	.	.
6745	2732	1	Now	now	RB
6745	2732	2	truss	truss	VB
6745	2732	3	the	the	DT
6745	2732	4	chickens	chicken	NNS
6745	2732	5	,	,	,
6745	2732	6	and	and	CC
6745	2732	7	dredge	dredge	NN
6745	2732	8	well	well	RB
6745	2732	9	with	with	IN
6745	2732	10	salt	salt	NN
6745	2732	11	.	.	.
6745	2733	1	Take	take	VB
6745	2733	2	soft	soft	JJ
6745	2733	3	butter	butter	NN
6745	2733	4	in	in	IN
6745	2733	5	the	the	DT
6745	2733	6	hand	hand	NN
6745	2733	7	,	,	,
6745	2733	8	and	and	CC
6745	2733	9	rub	rub	VB
6745	2733	10	thickly	thickly	RB
6745	2733	11	over	over	IN
6745	2733	12	the	the	DT
6745	2733	13	chicken	chicken	NN
6745	2733	14	;	;	:
6745	2733	15	then	then	RB
6745	2733	16	dredge	dredge	VB
6745	2733	17	rather	rather	RB
6745	2733	18	thickly	thickly	RB
6745	2733	19	with	with	IN
6745	2733	20	flour	flour	NN
6745	2733	21	.	.	.
6745	2734	1	Place	place	NN
6745	2734	2	on	on	IN
6745	2734	3	the	the	DT
6745	2734	4	side	side	NN
6745	2734	5	,	,	,
6745	2734	6	on	on	IN
6745	2734	7	the	the	DT
6745	2734	8	meat	meat	NN
6745	2734	9	rack	rack	NN
6745	2734	10	,	,	,
6745	2734	11	and	and	CC
6745	2734	12	put	put	VBD
6745	2734	13	into	into	IN
6745	2734	14	a	a	DT
6745	2734	15	hot	hot	JJ
6745	2734	16	oven	oven	NN
6745	2734	17	for	for	IN
6745	2734	18	a	a	DT
6745	2734	19	few	few	JJ
6745	2734	20	moments	moment	NNS
6745	2734	21	,	,	,
6745	2734	22	that	that	IN
6745	2734	23	the	the	DT
6745	2734	24	flour	flour	NN
6745	2734	25	in	in	IN
6745	2734	26	the	the	DT
6745	2734	27	bottom	bottom	NN
6745	2734	28	of	of	IN
6745	2734	29	the	the	DT
6745	2734	30	pan	pan	NN
6745	2734	31	may	may	MD
6745	2734	32	brown	brown	VB
6745	2734	33	.	.	.
6745	2735	1	When	when	WRB
6745	2735	2	it	-PRON-	PRP
6745	2735	3	is	be	VBZ
6745	2735	4	browned	brown	VBN
6745	2735	5	,	,	,
6745	2735	6	put	put	VBN
6745	2735	7	in	in	IN
6745	2735	8	water	water	NN
6745	2735	9	enough	enough	RB
6745	2735	10	to	to	TO
6745	2735	11	cover	cover	VB
6745	2735	12	the	the	DT
6745	2735	13	pan	pan	NN
6745	2735	14	.	.	.
6745	2736	1	Baste	baste	IN
6745	2736	2	every	every	DT
6745	2736	3	fifteen	fifteen	CD
6745	2736	4	minutes	minute	NNS
6745	2736	5	with	with	IN
6745	2736	6	the	the	DT
6745	2736	7	gravy	gravy	NN
6745	2736	8	in	in	IN
6745	2736	9	the	the	DT
6745	2736	10	pan	pan	NN
6745	2736	11	,	,	,
6745	2736	12	and	and	CC
6745	2736	13	dredge	dredge	VB
6745	2736	14	with	with	IN
6745	2736	15	salt	salt	NN
6745	2736	16	,	,	,
6745	2736	17	pepper	pepper	NN
6745	2736	18	and	and	CC
6745	2736	19	flour	flour	NN
6745	2736	20	.	.	.
6745	2737	1	When	when	WRB
6745	2737	2	one	one	CD
6745	2737	3	side	side	NN
6745	2737	4	is	be	VBZ
6745	2737	5	browned	brown	VBN
6745	2737	6	,	,	,
6745	2737	7	turn	turn	VBP
6745	2737	8	,	,	,
6745	2737	9	and	and	CC
6745	2737	10	brown	brown	VB
6745	2737	11	the	the	DT
6745	2737	12	other	other	JJ
6745	2737	13	.	.	.
6745	2738	1	The	the	DT
6745	2738	2	last	last	JJ
6745	2738	3	position	position	NN
6745	2738	4	in	in	IN
6745	2738	5	which	which	WDT
6745	2738	6	the	the	DT
6745	2738	7	chicken	chicken	NN
6745	2738	8	should	should	MD
6745	2738	9	bake	bake	VB
6745	2738	10	is	be	VBZ
6745	2738	11	on	on	IN
6745	2738	12	its	-PRON-	PRP$
6745	2738	13	back	back	NN
6745	2738	14	,	,	,
6745	2738	15	that	that	IN
6745	2738	16	the	the	DT
6745	2738	17	breast	breast	NN
6745	2738	18	may	may	MD
6745	2738	19	be	be	VB
6745	2738	20	nicely	nicely	RB
6745	2738	21	frothed	froth	VBN
6745	2738	22	and	and	CC
6745	2738	23	browned	brown	VBN
6745	2738	24	.	.	.
6745	2739	1	The	the	DT
6745	2739	2	last	last	JJ
6745	2739	3	basting	basting	NN
6745	2739	4	is	be	VBZ
6745	2739	5	on	on	IN
6745	2739	6	the	the	DT
6745	2739	7	breast	breast	NN
6745	2739	8	,	,	,
6745	2739	9	and	and	CC
6745	2739	10	should	should	MD
6745	2739	11	be	be	VB
6745	2739	12	done	do	VBN
6745	2739	13	with	with	IN
6745	2739	14	soft	soft	JJ
6745	2739	15	butter	butter	NN
6745	2739	16	,	,	,
6745	2739	17	and	and	CC
6745	2739	18	the	the	DT
6745	2739	19	breast	breast	NN
6745	2739	20	should	should	MD
6745	2739	21	be	be	VB
6745	2739	22	dredged	dredge	VBN
6745	2739	23	with	with	IN
6745	2739	24	flour	flour	NN
6745	2739	25	.	.	.
6745	2740	1	Putting	put	VBG
6745	2740	2	the	the	DT
6745	2740	3	butter	butter	NN
6745	2740	4	on	on	IN
6745	2740	5	the	the	DT
6745	2740	6	chicken	chicken	NN
6745	2740	7	at	at	IN
6745	2740	8	first	first	RB
6745	2740	9	,	,	,
6745	2740	10	and	and	CC
6745	2740	11	then	then	RB
6745	2740	12	covering	cover	VBG
6745	2740	13	with	with	IN
6745	2740	14	flour	flour	NN
6745	2740	15	,	,	,
6745	2740	16	makes	make	VBZ
6745	2740	17	a	a	DT
6745	2740	18	paste	paste	NN
6745	2740	19	,	,	,
6745	2740	20	which	which	WDT
6745	2740	21	keeps	keep	VBZ
6745	2740	22	the	the	DT
6745	2740	23	juices	juice	NNS
6745	2740	24	in	in	IN
6745	2740	25	the	the	DT
6745	2740	26	chicken	chicken	NN
6745	2740	27	,	,	,
6745	2740	28	and	and	CC
6745	2740	29	also	also	RB
6745	2740	30	supplies	supply	VBZ
6745	2740	31	a	a	DT
6745	2740	32	certain	certain	JJ
6745	2740	33	amount	amount	NN
6745	2740	34	of	of	IN
6745	2740	35	rich	rich	JJ
6745	2740	36	basting	basting	NN
6745	2740	37	that	that	WDT
6745	2740	38	is	be	VBZ
6745	2740	39	absorbed	absorb	VBN
6745	2740	40	into	into	IN
6745	2740	41	the	the	DT
6745	2740	42	meat	meat	NN
6745	2740	43	.	.	.
6745	2741	1	It	-PRON-	PRP
6745	2741	2	really	really	RB
6745	2741	3	does	do	VBZ
6745	2741	4	not	not	RB
6745	2741	5	take	take	VB
6745	2741	6	as	as	RB
6745	2741	7	much	much	JJ
6745	2741	8	butter	butter	NN
6745	2741	9	to	to	IN
6745	2741	10	baste	baste	NNP
6745	2741	11	poultry	poultry	NN
6745	2741	12	or	or	CC
6745	2741	13	game	game	NN
6745	2741	14	in	in	IN
6745	2741	15	this	this	DT
6745	2741	16	manner	manner	NN
6745	2741	17	as	as	IN
6745	2741	18	by	by	IN
6745	2741	19	the	the	DT
6745	2741	20	old	old	JJ
6745	2741	21	method	method	NN
6745	2741	22	of	of	IN
6745	2741	23	putting	put	VBG
6745	2741	24	it	-PRON-	PRP
6745	2741	25	on	on	RP
6745	2741	26	with	with	IN
6745	2741	27	a	a	DT
6745	2741	28	spoon	spoon	NN
6745	2741	29	after	after	IN
6745	2741	30	the	the	DT
6745	2741	31	bird	bird	NN
6745	2741	32	began	begin	VBD
6745	2741	33	to	to	TO
6745	2741	34	cook	cook	VB
6745	2741	35	.	.	.
6745	2742	1	The	the	DT
6745	2742	2	water	water	NN
6745	2742	3	in	in	IN
6745	2742	4	the	the	DT
6745	2742	5	pan	pan	NN
6745	2742	6	must	must	MD
6745	2742	7	often	often	RB
6745	2742	8	be	be	VB
6745	2742	9	renewed	renew	VBN
6745	2742	10	;	;	:
6745	2742	11	and	and	CC
6745	2742	12	always	always	RB
6745	2742	13	be	be	VB
6745	2742	14	careful	careful	JJ
6745	2742	15	not	not	RB
6745	2742	16	to	to	TO
6745	2742	17	get	get	VB
6745	2742	18	in	in	RB
6745	2742	19	too	too	RB
6745	2742	20	much	much	JJ
6745	2742	21	at	at	IN
6745	2742	22	a	a	DT
6745	2742	23	time	time	NN
6745	2742	24	.	.	.
6745	2743	1	It	-PRON-	PRP
6745	2743	2	will	will	MD
6745	2743	3	take	take	VB
6745	2743	4	an	an	DT
6745	2743	5	hour	hour	NN
6745	2743	6	and	and	CC
6745	2743	7	a	a	DT
6745	2743	8	quarter	quarter	NN
6745	2743	9	to	to	TO
6745	2743	10	cook	cook	VB
6745	2743	11	a	a	DT
6745	2743	12	pair	pair	NN
6745	2743	13	of	of	IN
6745	2743	14	chickens	chicken	NNS
6745	2743	15	,	,	,
6745	2743	16	each	each	DT
6745	2743	17	weighing	weigh	VBG
6745	2743	18	between	between	IN
6745	2743	19	three	three	CD
6745	2743	20	and	and	CC
6745	2743	21	a	a	DT
6745	2743	22	half	half	NN
6745	2743	23	and	and	CC
6745	2743	24	four	four	CD
6745	2743	25	pounds	pound	NNS
6745	2743	26	;	;	:
6745	2743	27	anything	anything	NN
6745	2743	28	larger	large	JJR
6745	2743	29	,	,	,
6745	2743	30	an	an	DT
6745	2743	31	hour	hour	NN
6745	2743	32	and	and	CC
6745	2743	33	a	a	DT
6745	2743	34	half	half	NN
6745	2743	35	.	.	.
6745	2744	1	A	a	DT
6745	2744	2	sure	sure	JJ
6745	2744	3	sign	sign	NN
6745	2744	4	that	that	IN
6745	2744	5	they	-PRON-	PRP
6745	2744	6	are	be	VBP
6745	2744	7	done	do	VBN
6745	2744	8	is	be	VBZ
6745	2744	9	the	the	DT
6745	2744	10	readiness	readiness	NN
6745	2744	11	of	of	IN
6745	2744	12	joints	joint	NNS
6745	2744	13	to	to	TO
6745	2744	14	separate	separate	VB
6745	2744	15	from	from	IN
6745	2744	16	the	the	DT
6745	2744	17	body	body	NN
6745	2744	18	.	.	.
6745	2745	1	If	if	IN
6745	2745	2	the	the	DT
6745	2745	3	chickens	chicken	NNS
6745	2745	4	are	be	VBP
6745	2745	5	roasted	roast	VBN
6745	2745	6	in	in	IN
6745	2745	7	the	the	DT
6745	2745	8	tin	tin	NN
6745	2745	9	-	-	HYPH
6745	2745	10	kitchen	kitchen	NN
6745	2745	11	,	,	,
6745	2745	12	before	before	IN
6745	2745	13	the	the	DT
6745	2745	14	fire	fire	NN
6745	2745	15	,	,	,
6745	2745	16	it	-PRON-	PRP
6745	2745	17	will	will	MD
6745	2745	18	take	take	VB
6745	2745	19	a	a	DT
6745	2745	20	quarter	quarter	NN
6745	2745	21	of	of	IN
6745	2745	22	an	an	DT
6745	2745	23	hour	hour	NN
6745	2745	24	longer	long	RBR
6745	2745	25	than	than	IN
6745	2745	26	in	in	IN
6745	2745	27	the	the	DT
6745	2745	28	oven	oven	NN
6745	2745	29	.	.	.
6745	2746	1	Gravy	Gravy	NNP
6745	2746	2	for	for	IN
6745	2746	3	chickens	chicken	NNS
6745	2746	4	:	:	:
6745	2746	5	Wash	wash	VB
6745	2746	6	the	the	DT
6745	2746	7	hearts	heart	NNS
6745	2746	8	,	,	,
6745	2746	9	livers	liver	NNS
6745	2746	10	,	,	,
6745	2746	11	gizzards	gizzard	NNS
6745	2746	12	and	and	CC
6745	2746	13	necks	neck	NNS
6745	2746	14	and	and	CC
6745	2746	15	put	put	VBN
6745	2746	16	on	on	RP
6745	2746	17	to	to	TO
6745	2746	18	boil	boil	VB
6745	2746	19	in	in	IN
6745	2746	20	three	three	CD
6745	2746	21	pints	pint	NNS
6745	2746	22	of	of	IN
6745	2746	23	water	water	NN
6745	2746	24	;	;	:
6745	2746	25	boil	boil	VB
6745	2746	26	down	down	RP
6745	2746	27	to	to	IN
6745	2746	28	one	one	CD
6745	2746	29	pint	pint	NN
6745	2746	30	.	.	.
6745	2747	1	Take	take	VB
6745	2747	2	them	-PRON-	PRP
6745	2747	3	all	all	DT
6745	2747	4	up	up	RP
6745	2747	5	.	.	.
6745	2748	1	Put	put	VB
6745	2748	2	the	the	DT
6745	2748	3	liver	liver	NN
6745	2748	4	on	on	IN
6745	2748	5	a	a	DT
6745	2748	6	plate	plate	NN
6745	2748	7	,	,	,
6745	2748	8	and	and	CC
6745	2748	9	mash	mash	NN
6745	2748	10	fine	fine	NN
6745	2748	11	with	with	IN
6745	2748	12	the	the	DT
6745	2748	13	back	back	NN
6745	2748	14	of	of	IN
6745	2748	15	the	the	DT
6745	2748	16	spoon	spoon	NN
6745	2748	17	;	;	:
6745	2748	18	return	return	VB
6745	2748	19	it	-PRON-	PRP
6745	2748	20	to	to	IN
6745	2748	21	the	the	DT
6745	2748	22	water	water	NN
6745	2748	23	in	in	IN
6745	2748	24	which	which	WDT
6745	2748	25	it	-PRON-	PRP
6745	2748	26	was	be	VBD
6745	2748	27	boiled	boil	VBN
6745	2748	28	.	.	.
6745	2749	1	Mix	mix	VB
6745	2749	2	two	two	CD
6745	2749	3	table	table	NN
6745	2749	4	-	-	HYPH
6745	2749	5	spoonfuls	spoonful	NNS
6745	2749	6	of	of	IN
6745	2749	7	flour	flour	NN
6745	2749	8	with	with	IN
6745	2749	9	half	half	PDT
6745	2749	10	a	a	DT
6745	2749	11	cupful	cupful	NN
6745	2749	12	of	of	IN
6745	2749	13	cold	cold	JJ
6745	2749	14	water	water	NN
6745	2749	15	.	.	.
6745	2750	1	Stir	stir	VB
6745	2750	2	into	into	IN
6745	2750	3	the	the	DT
6745	2750	4	gravy	gravy	NN
6745	2750	5	,	,	,
6745	2750	6	season	season	NN
6745	2750	7	well	well	RB
6745	2750	8	with	with	IN
6745	2750	9	salt	salt	NN
6745	2750	10	and	and	CC
6745	2750	11	pepper	pepper	NN
6745	2750	12	,	,	,
6745	2750	13	and	and	CC
6745	2750	14	set	set	VBD
6745	2750	15	back	back	RP
6745	2750	16	where	where	WRB
6745	2750	17	it	-PRON-	PRP
6745	2750	18	will	will	MD
6745	2750	19	simmer	simmer	VB
6745	2750	20	,	,	,
6745	2750	21	for	for	IN
6745	2750	22	twenty	twenty	CD
6745	2750	23	minutes	minute	NNS
6745	2750	24	.	.	.
6745	2751	1	Take	take	VB
6745	2751	2	up	up	RP
6745	2751	3	the	the	DT
6745	2751	4	chickens	chicken	NNS
6745	2751	5	,	,	,
6745	2751	6	and	and	CC
6745	2751	7	take	take	VB
6745	2751	8	the	the	DT
6745	2751	9	meat	meat	NN
6745	2751	10	rack	rack	VB
6745	2751	11	out	out	IN
6745	2751	12	of	of	IN
6745	2751	13	the	the	DT
6745	2751	14	pan	pan	NN
6745	2751	15	.	.	.
6745	2752	1	Then	then	RB
6745	2752	2	tip	tip	VB
6745	2752	3	the	the	DT
6745	2752	4	pan	pan	NN
6745	2752	5	to	to	IN
6745	2752	6	one	one	CD
6745	2752	7	side	side	NN
6745	2752	8	,	,	,
6745	2752	9	to	to	TO
6745	2752	10	bring	bring	VB
6745	2752	11	all	all	PDT
6745	2752	12	the	the	DT
6745	2752	13	gravy	gravy	NN
6745	2752	14	together	together	RB
6745	2752	15	.	.	.
6745	2753	1	Skim	Skim	NNP
6745	2753	2	off	off	IN
6745	2753	3	the	the	DT
6745	2753	4	fat	fat	NN
6745	2753	5	.	.	.
6745	2754	1	Place	place	VB
6745	2754	2	the	the	DT
6745	2754	3	pan	pan	NN
6745	2754	4	on	on	IN
6745	2754	5	top	top	NN
6745	2754	6	of	of	IN
6745	2754	7	the	the	DT
6745	2754	8	stove	stove	NN
6745	2754	9	and	and	CC
6745	2754	10	turn	turn	VB
6745	2754	11	into	into	IN
6745	2754	12	it	-PRON-	PRP
6745	2754	13	one	one	CD
6745	2754	14	cupful	cupful	NN
6745	2754	15	of	of	IN
6745	2754	16	water	water	NN
6745	2754	17	.	.	.
6745	2755	1	Let	let	VB
6745	2755	2	this	this	DT
6745	2755	3	boil	boil	VB
6745	2755	4	up	up	RP
6745	2755	5	,	,	,
6745	2755	6	in	in	IN
6745	2755	7	the	the	DT
6745	2755	8	meantime	meantime	NN
6745	2755	9	scraping	scrape	VBG
6745	2755	10	everything	everything	NN
6745	2755	11	from	from	IN
6745	2755	12	the	the	DT
6745	2755	13	sides	side	NNS
6745	2755	14	and	and	CC
6745	2755	15	bottom	bottom	NN
6745	2755	16	of	of	IN
6745	2755	17	the	the	DT
6745	2755	18	pan	pan	NN
6745	2755	19	.	.	.
6745	2756	1	Turn	turn	VB
6745	2756	2	this	this	DT
6745	2756	3	into	into	IN
6745	2756	4	the	the	DT
6745	2756	5	made	make	VBN
6745	2756	6	gravy	gravy	NN
6745	2756	7	,	,	,
6745	2756	8	and	and	CC
6745	2756	9	let	let	VB
6745	2756	10	it	-PRON-	PRP
6745	2756	11	all	all	DT
6745	2756	12	boil	boil	VB
6745	2756	13	together	together	RB
6745	2756	14	while	while	IN
6745	2756	15	you	-PRON-	PRP
6745	2756	16	are	be	VBP
6745	2756	17	removing	remove	VBG
6745	2756	18	the	the	DT
6745	2756	19	skewers	skewer	NNS
6745	2756	20	and	and	CC
6745	2756	21	strings	string	NNS
6745	2756	22	from	from	IN
6745	2756	23	the	the	DT
6745	2756	24	chickens	chicken	NNS
6745	2756	25	.	.	.
6745	2757	1	Chicken	Chicken	NNP
6745	2757	2	à	à	NNP
6745	2757	3	la	la	NNP
6745	2757	4	Matelote	Matelote	NNP
6745	2757	5	.	.	.
6745	2758	1	Cut	cut	VB
6745	2758	2	up	up	RP
6745	2758	3	an	an	DT
6745	2758	4	uncooked	uncooked	JJ
6745	2758	5	chicken	chicken	NN
6745	2758	6	.	.	.
6745	2759	1	Rub	rub	VB
6745	2759	2	in	in	IN
6745	2759	3	butter	butter	NN
6745	2759	4	and	and	CC
6745	2759	5	flour	flour	NN
6745	2759	6	,	,	,
6745	2759	7	and	and	CC
6745	2759	8	brown	brown	NNP
6745	2759	9	in	in	IN
6745	2759	10	an	an	DT
6745	2759	11	oven	oven	NN
6745	2759	12	.	.	.
6745	2760	1	Fry	fry	CD
6745	2760	2	in	in	IN
6745	2760	3	four	four	CD
6745	2760	4	table	table	NN
6745	2760	5	-	-	HYPH
6745	2760	6	spoonfuls	spoonful	NNS
6745	2760	7	of	of	IN
6745	2760	8	chicken	chicken	NN
6745	2760	9	fat	fat	NN
6745	2760	10	or	or	CC
6745	2760	11	butter	butter	NN
6745	2760	12	,	,	,
6745	2760	13	for	for	IN
6745	2760	14	about	about	RB
6745	2760	15	twenty	twenty	CD
6745	2760	16	minutes	minute	NNS
6745	2760	17	,	,	,
6745	2760	18	a	a	DT
6745	2760	19	small	small	JJ
6745	2760	20	carrot	carrot	NN
6745	2760	21	,	,	,
6745	2760	22	onion	onion	NN
6745	2760	23	and	and	CC
6745	2760	24	parsnip	parsnip	NN
6745	2760	25	,	,	,
6745	2760	26	all	all	DT
6745	2760	27	cut	cut	VBN
6745	2760	28	into	into	IN
6745	2760	29	dice	dice	NNS
6745	2760	30	.	.	.
6745	2761	1	When	when	WRB
6745	2761	2	the	the	DT
6745	2761	3	chicken	chicken	NN
6745	2761	4	is	be	VBZ
6745	2761	5	browned	brown	VBN
6745	2761	6	,	,	,
6745	2761	7	put	put	VBD
6745	2761	8	it	-PRON-	PRP
6745	2761	9	in	in	IN
6745	2761	10	a	a	DT
6745	2761	11	stew	stew	NN
6745	2761	12	-	-	HYPH
6745	2761	13	pan	pan	NN
6745	2761	14	with	with	IN
6745	2761	15	the	the	DT
6745	2761	16	cooked	cooked	JJ
6745	2761	17	vegetables	vegetable	NNS
6745	2761	18	and	and	CC
6745	2761	19	one	one	CD
6745	2761	20	quart	quart	NN
6745	2761	21	of	of	IN
6745	2761	22	white	white	JJ
6745	2761	23	stock	stock	NN
6745	2761	24	.	.	.
6745	2762	1	Then	then	RB
6745	2762	2	into	into	IN
6745	2762	3	the	the	DT
6745	2762	4	fat	fat	NN
6745	2762	5	in	in	IN
6745	2762	6	which	which	WDT
6745	2762	7	the	the	DT
6745	2762	8	vegetables	vegetable	NNS
6745	2762	9	were	be	VBD
6745	2762	10	fried	fry	VBN
6745	2762	11	,	,	,
6745	2762	12	put	put	VB
6745	2762	13	two	two	CD
6745	2762	14	table	table	NN
6745	2762	15	-	-	HYPH
6745	2762	16	spoonfuls	spoonful	NNS
6745	2762	17	of	of	IN
6745	2762	18	flour	flour	NN
6745	2762	19	,	,	,
6745	2762	20	and	and	CC
6745	2762	21	cook	cook	VB
6745	2762	22	until	until	IN
6745	2762	23	brown	brown	NNP
6745	2762	24	.	.	.
6745	2763	1	Stir	stir	VB
6745	2763	2	this	this	DT
6745	2763	3	in	in	RP
6745	2763	4	with	with	IN
6745	2763	5	the	the	DT
6745	2763	6	chicken	chicken	NN
6745	2763	7	.	.	.
6745	2764	1	Add	add	VB
6745	2764	2	the	the	DT
6745	2764	3	liver	liver	NN
6745	2764	4	,	,	,
6745	2764	5	mashed	mash	VBD
6745	2764	6	fine	fine	RB
6745	2764	7	,	,	,
6745	2764	8	one	one	CD
6745	2764	9	table	table	NN
6745	2764	10	-	-	HYPH
6745	2764	11	spoonful	spoonful	JJ
6745	2764	12	of	of	IN
6745	2764	13	capers	caper	NNS
6745	2764	14	and	and	CC
6745	2764	15	salt	salt	NN
6745	2764	16	and	and	CC
6745	2764	17	pepper	pepper	NN
6745	2764	18	to	to	IN
6745	2764	19	taste	taste	NN
6745	2764	20	.	.	.
6745	2765	1	Cook	cook	VB
6745	2765	2	very	very	RB
6745	2765	3	gently	gently	RB
6745	2765	4	three	three	CD
6745	2765	5	-	-	HYPH
6745	2765	6	quarters	quarter	NNS
6745	2765	7	of	of	IN
6745	2765	8	an	an	DT
6745	2765	9	hour	hour	NN
6745	2765	10	;	;	:
6745	2765	11	then	then	RB
6745	2765	12	add	add	VB
6745	2765	13	one	one	CD
6745	2765	14	-	-	HYPH
6745	2765	15	fourth	fourth	NN
6745	2765	16	of	of	IN
6745	2765	17	a	a	DT
6745	2765	18	pound	pound	NN
6745	2765	19	of	of	IN
6745	2765	20	mushrooms	mushroom	NNS
6745	2765	21	,	,	,
6745	2765	22	cut	cut	VBN
6745	2765	23	in	in	IN
6745	2765	24	small	small	JJ
6745	2765	25	pieces	piece	NNS
6745	2765	26	.	.	.
6745	2766	1	Cook	Cook	NNP
6745	2766	2	fifteen	fifteen	CD
6745	2766	3	minutes	minute	NNS
6745	2766	4	longer	long	RBR
6745	2766	5	.	.	.
6745	2767	1	Serve	serve	VB
6745	2767	2	with	with	IN
6745	2767	3	a	a	DT
6745	2767	4	border	border	NN
6745	2767	5	of	of	IN
6745	2767	6	boiled	boil	VBN
6745	2767	7	macaroni	macaroni	NNP
6745	2767	8	,	,	,
6745	2767	9	mashed	mashed	JJ
6745	2767	10	potatoes	potato	NNS
6745	2767	11	or	or	CC
6745	2767	12	rice	rice	NN
6745	2767	13	.	.	.
6745	2768	1	Chicken	Chicken	NNP
6745	2768	2	à	à	NNP
6745	2768	3	la	la	NNP
6745	2768	4	Reine	Reine	NNP
6745	2768	5	.	.	.
6745	2769	1	Clean	clean	JJ
6745	2769	2	,	,	,
6745	2769	3	stuff	stuff	NN
6745	2769	4	and	and	CC
6745	2769	5	truss	truss	VB
6745	2769	6	a	a	DT
6745	2769	7	pair	pair	NN
6745	2769	8	of	of	IN
6745	2769	9	chickens	chicken	NNS
6745	2769	10	,	,	,
6745	2769	11	as	as	IN
6745	2769	12	for	for	IN
6745	2769	13	roasting	roast	VBG
6745	2769	14	.	.	.
6745	2770	1	Dredge	dredge	NN
6745	2770	2	well	well	RB
6745	2770	3	with	with	IN
6745	2770	4	salt	salt	NN
6745	2770	5	,	,	,
6745	2770	6	pepper	pepper	NN
6745	2770	7	and	and	CC
6745	2770	8	flour	flour	NN
6745	2770	9	.	.	.
6745	2771	1	Cut	cut	VB
6745	2771	2	a	a	DT
6745	2771	3	quarter	quarter	NN
6745	2771	4	of	of	IN
6745	2771	5	a	a	DT
6745	2771	6	pound	pound	NN
6745	2771	7	of	of	IN
6745	2771	8	pork	pork	NN
6745	2771	9	in	in	IN
6745	2771	10	slices	slice	NNS
6745	2771	11	,	,	,
6745	2771	12	and	and	CC
6745	2771	13	put	put	VBD
6745	2771	14	part	part	NN
6745	2771	15	on	on	IN
6745	2771	16	the	the	DT
6745	2771	17	bottom	bottom	NN
6745	2771	18	of	of	IN
6745	2771	19	a	a	DT
6745	2771	20	deep	deep	JJ
6745	2771	21	stew	stew	NN
6745	2771	22	-	-	HYPH
6745	2771	23	pan	pan	NN
6745	2771	24	with	with	IN
6745	2771	25	two	two	CD
6745	2771	26	slices	slice	NNS
6745	2771	27	of	of	IN
6745	2771	28	carrot	carrot	NN
6745	2771	29	and	and	CC
6745	2771	30	one	one	CD
6745	2771	31	large	large	JJ
6745	2771	32	onion	onion	NN
6745	2771	33	,	,	,
6745	2771	34	cut	cut	VBD
6745	2771	35	fine	fine	RB
6745	2771	36	.	.	.
6745	2772	1	Stir	stir	VB
6745	2772	2	over	over	IN
6745	2772	3	the	the	DT
6745	2772	4	fire	fire	NN
6745	2772	5	until	until	IN
6745	2772	6	they	-PRON-	PRP
6745	2772	7	begin	begin	VBP
6745	2772	8	to	to	TO
6745	2772	9	color	color	NN
6745	2772	10	;	;	:
6745	2772	11	then	then	RB
6745	2772	12	put	put	VB
6745	2772	13	in	in	RP
6745	2772	14	the	the	DT
6745	2772	15	chickens	chicken	NNS
6745	2772	16	,	,	,
6745	2772	17	and	and	CC
6745	2772	18	lay	lie	VBD
6745	2772	19	the	the	DT
6745	2772	20	remainder	remainder	NN
6745	2772	21	of	of	IN
6745	2772	22	the	the	DT
6745	2772	23	pork	pork	NN
6745	2772	24	over	over	IN
6745	2772	25	them	-PRON-	PRP
6745	2772	26	.	.	.
6745	2773	1	Place	place	VB
6745	2773	2	the	the	DT
6745	2773	3	stew	stew	NN
6745	2773	4	-	-	HYPH
6745	2773	5	pan	pan	NN
6745	2773	6	in	in	IN
6745	2773	7	a	a	DT
6745	2773	8	hot	hot	JJ
6745	2773	9	oven	oven	NN
6745	2773	10	for	for	IN
6745	2773	11	twenty	twenty	CD
6745	2773	12	minutes	minute	NNS
6745	2773	13	;	;	:
6745	2773	14	then	then	RB
6745	2773	15	add	add	VB
6745	2773	16	white	white	JJ
6745	2773	17	stock	stock	NN
6745	2773	18	to	to	IN
6745	2773	19	half	half	NN
6745	2773	20	cover	cover	NN
6745	2773	21	the	the	DT
6745	2773	22	chicken	chicken	NN
6745	2773	23	(	(	-LRB-
6745	2773	24	about	about	RB
6745	2773	25	two	two	CD
6745	2773	26	quarts	quart	NNS
6745	2773	27	)	)	-RRB-
6745	2773	28	,	,	,
6745	2773	29	and	and	CC
6745	2773	30	a	a	DT
6745	2773	31	bouquet	bouquet	NN
6745	2773	32	of	of	IN
6745	2773	33	sweet	sweet	JJ
6745	2773	34	herbs	herb	NNS
6745	2773	35	.	.	.
6745	2774	1	Dredge	dredge	NN
6745	2774	2	well	well	RB
6745	2774	3	with	with	IN
6745	2774	4	flour	flour	NN
6745	2774	5	.	.	.
6745	2775	1	Cover	cover	VB
6745	2775	2	the	the	DT
6745	2775	3	pan	pan	NN
6745	2775	4	and	and	CC
6745	2775	5	return	return	VB
6745	2775	6	to	to	IN
6745	2775	7	the	the	DT
6745	2775	8	oven	oven	NN
6745	2775	9	.	.	.
6745	2776	1	Baste	Baste	NNP
6745	2776	2	about	about	IN
6745	2776	3	every	every	DT
6745	2776	4	fifteen	fifteen	CD
6745	2776	5	minutes	minute	NNS
6745	2776	6	,	,	,
6745	2776	7	and	and	CC
6745	2776	8	after	after	IN
6745	2776	9	cooking	cook	VBG
6745	2776	10	one	one	CD
6745	2776	11	hour	hour	NN
6745	2776	12	,	,	,
6745	2776	13	turn	turn	VB
6745	2776	14	over	over	RP
6745	2776	15	the	the	DT
6745	2776	16	chickens	chicken	NNS
6745	2776	17	.	.	.
6745	2777	1	Cook	Cook	NNP
6745	2777	2	,	,	,
6745	2777	3	in	in	IN
6745	2777	4	all	all	DT
6745	2777	5	,	,	,
6745	2777	6	two	two	CD
6745	2777	7	hours	hour	NNS
6745	2777	8	.	.	.
6745	2778	1	Serve	serve	VB
6745	2778	2	with	with	IN
6745	2778	3	Hollandaise	Hollandaise	NNP
6745	2778	4	sauce	sauce	NN
6745	2778	5	or	or	CC
6745	2778	6	with	with	IN
6745	2778	7	the	the	DT
6745	2778	8	sauce	sauce	NN
6745	2778	9	in	in	IN
6745	2778	10	which	which	WDT
6745	2778	11	the	the	DT
6745	2778	12	chickens	chicken	NNS
6745	2778	13	were	be	VBD
6745	2778	14	cooked	cook	VBN
6745	2778	15	,	,	,
6745	2778	16	it	-PRON-	PRP
6745	2778	17	being	be	VBG
6745	2778	18	strained	strain	VBN
6745	2778	19	over	over	IN
6745	2778	20	them	-PRON-	PRP
6745	2778	21	.	.	.
6745	2779	1	Chicken	chicken	NN
6745	2779	2	à	à	NNP
6745	2779	3	la	la	NNP
6745	2779	4	Tartare	Tartare	NNP
6745	2779	5	.	.	.
6745	2780	1	Singe	singe	VB
6745	2780	2	the	the	DT
6745	2780	3	chicken	chicken	NN
6745	2780	4	,	,	,
6745	2780	5	and	and	CC
6745	2780	6	split	split	VBD
6745	2780	7	down	down	RP
6745	2780	8	the	the	DT
6745	2780	9	back	back	NN
6745	2780	10	.	.	.
6745	2781	1	Wipe	wipe	VB
6745	2781	2	thoroughly	thoroughly	RB
6745	2781	3	with	with	IN
6745	2781	4	a	a	DT
6745	2781	5	damp	damp	JJ
6745	2781	6	cloth	cloth	NN
6745	2781	7	.	.	.
6745	2782	1	Dredge	dredge	NN
6745	2782	2	well	well	RB
6745	2782	3	with	with	IN
6745	2782	4	salt	salt	NN
6745	2782	5	and	and	CC
6745	2782	6	pepper	pepper	NN
6745	2782	7	,	,	,
6745	2782	8	cover	cover	VB
6745	2782	9	thickly	thickly	RB
6745	2782	10	with	with	IN
6745	2782	11	softened	softened	JJ
6745	2782	12	butter	butter	NN
6745	2782	13	,	,	,
6745	2782	14	and	and	CC
6745	2782	15	dredge	dredge	NN
6745	2782	16	thickly	thickly	RB
6745	2782	17	on	on	IN
6745	2782	18	both	both	DT
6745	2782	19	sides	side	NNS
6745	2782	20	with	with	IN
6745	2782	21	fine	fine	JJ
6745	2782	22	,	,	,
6745	2782	23	dry	dry	JJ
6745	2782	24	bread	bread	NN
6745	2782	25	crumbs	crumb	NNS
6745	2782	26	.	.	.
6745	2783	1	Place	place	NN
6745	2783	2	in	in	IN
6745	2783	3	a	a	DT
6745	2783	4	baking	baking	NN
6745	2783	5	pan	pan	NN
6745	2783	6	,	,	,
6745	2783	7	the	the	DT
6745	2783	8	inside	inside	NN
6745	2783	9	down	down	RB
6745	2783	10	,	,	,
6745	2783	11	and	and	CC
6745	2783	12	cook	cook	VB
6745	2783	13	in	in	IN
6745	2783	14	a	a	DT
6745	2783	15	very	very	RB
6745	2783	16	hot	hot	JJ
6745	2783	17	oven	oven	JJ
6745	2783	18	thirty	thirty	CD
6745	2783	19	minutes	minute	NNS
6745	2783	20	,	,	,
6745	2783	21	taking	take	VBG
6745	2783	22	care	care	NN
6745	2783	23	not	not	RB
6745	2783	24	to	to	IN
6745	2783	25	bum	bum	NN
6745	2783	26	.	.	.
6745	2784	1	Serve	serve	VB
6745	2784	2	with	with	IN
6745	2784	3	Tartare	Tartare	NNP
6745	2784	4	sauce	sauce	NN
6745	2784	5	.	.	.
6745	2785	1	Broiled	broil	VBN
6745	2785	2	Chicken	Chicken	NNP
6745	2785	3	.	.	.
6745	2786	1	Singe	singe	VB
6745	2786	2	the	the	DT
6745	2786	3	chicken	chicken	NN
6745	2786	4	,	,	,
6745	2786	5	and	and	CC
6745	2786	6	split	split	VBD
6745	2786	7	down	down	RP
6745	2786	8	the	the	DT
6745	2786	9	back	back	NN
6745	2786	10	,	,	,
6745	2786	11	if	if	IN
6745	2786	12	not	not	RB
6745	2786	13	already	already	RB
6745	2786	14	prepared	prepared	JJ
6745	2786	15	;	;	:
6745	2786	16	and	and	CC
6745	2786	17	wipe	wipe	NN
6745	2786	18	with	with	IN
6745	2786	19	a	a	DT
6745	2786	20	damp	damp	JJ
6745	2786	21	cloth	cloth	NN
6745	2786	22	.	.	.
6745	2787	1	Never	never	RB
6745	2787	2	wash	wash	VB
6745	2787	3	it	-PRON-	PRP
6745	2787	4	.	.	.
6745	2788	1	Season	season	NN
6745	2788	2	well	well	RB
6745	2788	3	with	with	IN
6745	2788	4	salt	salt	NN
6745	2788	5	and	and	CC
6745	2788	6	pepper	pepper	NN
6745	2788	7	.	.	.
6745	2789	1	Take	take	VB
6745	2789	2	some	some	DT
6745	2789	3	soft	soft	JJ
6745	2789	4	butter	butter	NN
6745	2789	5	in	in	IN
6745	2789	6	the	the	DT
6745	2789	7	right	right	JJ
6745	2789	8	hand	hand	NN
6745	2789	9	and	and	CC
6745	2789	10	rub	rub	VB
6745	2789	11	over	over	RP
6745	2789	12	the	the	DT
6745	2789	13	bird	bird	NN
6745	2789	14	,	,	,
6745	2789	15	letting	let	VBG
6745	2789	16	the	the	DT
6745	2789	17	greater	great	JJR
6745	2789	18	part	part	NN
6745	2789	19	go	go	VB
6745	2789	20	on	on	IN
6745	2789	21	the	the	DT
6745	2789	22	breast	breast	NN
6745	2789	23	and	and	CC
6745	2789	24	legs	leg	NNS
6745	2789	25	.	.	.
6745	2790	1	Dredge	dredge	NN
6745	2790	2	with	with	IN
6745	2790	3	flour	flour	NN
6745	2790	4	.	.	.
6745	2791	1	Put	put	VB
6745	2791	2	in	in	RP
6745	2791	3	the	the	DT
6745	2791	4	double	double	JJ
6745	2791	5	broiler	broiler	NN
6745	2791	6	,	,	,
6745	2791	7	and	and	CC
6745	2791	8	broil	broil	VB
6745	2791	9	over	over	RP
6745	2791	10	a	a	DT
6745	2791	11	moderate	moderate	JJ
6745	2791	12	fire	fire	NN
6745	2791	13	,	,	,
6745	2791	14	having	have	VBG
6745	2791	15	the	the	DT
6745	2791	16	breast	breast	NN
6745	2791	17	turned	turn	VBD
6745	2791	18	to	to	IN
6745	2791	19	the	the	DT
6745	2791	20	heat	heat	NN
6745	2791	21	at	at	IN
6745	2791	22	first	first	RB
6745	2791	23	.	.	.
6745	2792	1	When	when	WRB
6745	2792	2	the	the	DT
6745	2792	3	chicken	chicken	NN
6745	2792	4	is	be	VBZ
6745	2792	5	a	a	DT
6745	2792	6	nice	nice	JJ
6745	2792	7	brown	brown	NN
6745	2792	8	,	,	,
6745	2792	9	which	which	WDT
6745	2792	10	will	will	MD
6745	2792	11	be	be	VB
6745	2792	12	in	in	IN
6745	2792	13	about	about	RB
6745	2792	14	fifteen	fifteen	CD
6745	2792	15	minutes	minute	NNS
6745	2792	16	,	,	,
6745	2792	17	place	place	NN
6745	2792	18	in	in	IN
6745	2792	19	a	a	DT
6745	2792	20	pan	pan	NN
6745	2792	21	and	and	CC
6745	2792	22	put	put	VBD
6745	2792	23	into	into	IN
6745	2792	24	a	a	DT
6745	2792	25	moderate	moderate	JJ
6745	2792	26	oven	oven	NN
6745	2792	27	for	for	IN
6745	2792	28	twelve	twelve	CD
6745	2792	29	minutes	minute	NNS
6745	2792	30	.	.	.
6745	2793	1	Place	place	NN
6745	2793	2	on	on	IN
6745	2793	3	a	a	DT
6745	2793	4	hot	hot	JJ
6745	2793	5	dish	dish	NN
6745	2793	6	,	,	,
6745	2793	7	season	season	NN
6745	2793	8	,	,	,
6745	2793	9	with	with	IN
6745	2793	10	salt	salt	NN
6745	2793	11	,	,	,
6745	2793	12	pepper	pepper	NN
6745	2793	13	and	and	CC
6745	2793	14	butter	butter	NN
6745	2793	15	,	,	,
6745	2793	16	and	and	CC
6745	2793	17	serve	serve	VB
6745	2793	18	immediately	immediately	RB
6745	2793	19	.	.	.
6745	2794	1	This	this	DT
6745	2794	2	rule	rule	NN
6745	2794	3	is	be	VBZ
6745	2794	4	for	for	IN
6745	2794	5	a	a	DT
6745	2794	6	chicken	chicken	NN
6745	2794	7	weighing	weigh	VBG
6745	2794	8	about	about	RB
6745	2794	9	two	two	CD
6745	2794	10	and	and	CC
6745	2794	11	a	a	DT
6745	2794	12	half	half	NN
6745	2794	13	pounds	pound	NNS
6745	2794	14	.	.	.
6745	2795	1	The	the	DT
6745	2795	2	chicken	chicken	NN
6745	2795	3	is	be	VBZ
6745	2795	4	improved	improve	VBN
6745	2795	5	by	by	IN
6745	2795	6	serving	serve	VBG
6745	2795	7	with	with	IN
6745	2795	8	_	_	NNP
6745	2795	9	maître	maître	NNP
6745	2795	10	d	d	NNP
6745	2795	11	'	'	''
6745	2795	12	hôtel	hôtel	NNP
6745	2795	13	_	_	NNP
6745	2795	14	butter	butter	NN
6745	2795	15	or	or	CC
6745	2795	16	Tartare	Tartare	NNP
6745	2795	17	sauce	sauce	NN
6745	2795	18	.	.	.
6745	2796	1	Chicken	Chicken	NNP
6745	2796	2	Stew	Stew	NNP
6745	2796	3	with	with	IN
6745	2796	4	Dumplings	Dumplings	NNPS
6745	2796	5	.	.	.
6745	2797	1	One	one	CD
6745	2797	2	chicken	chicken	NN
6745	2797	3	or	or	CC
6745	2797	4	fowl	fowl	NN
6745	2797	5	,	,	,
6745	2797	6	weighing	weigh	VBG
6745	2797	7	about	about	IN
6745	2797	8	three	three	CD
6745	2797	9	pounds	pound	NNS
6745	2797	10	;	;	:
6745	2797	11	one	one	CD
6745	2797	12	table	table	NN
6745	2797	13	-	-	HYPH
6745	2797	14	spoonful	spoonful	JJ
6745	2797	15	of	of	IN
6745	2797	16	butter	butter	NN
6745	2797	17	,	,	,
6745	2797	18	three	three	CD
6745	2797	19	of	of	IN
6745	2797	20	flour	flour	NN
6745	2797	21	,	,	,
6745	2797	22	one	one	CD
6745	2797	23	large	large	JJ
6745	2797	24	onion	onion	NN
6745	2797	25	,	,	,
6745	2797	26	three	three	CD
6745	2797	27	slices	slice	NNS
6745	2797	28	of	of	IN
6745	2797	29	carrot	carrot	NN
6745	2797	30	,	,	,
6745	2797	31	three	three	CD
6745	2797	32	of	of	IN
6745	2797	33	turnip	turnip	NNP
6745	2797	34	,	,	,
6745	2797	35	three	three	CD
6745	2797	36	pints	pint	NNS
6745	2797	37	of	of	IN
6745	2797	38	boiling	boil	VBG
6745	2797	39	water	water	NN
6745	2797	40	and	and	CC
6745	2797	41	salt	salt	NN
6745	2797	42	and	and	CC
6745	2797	43	pepper	pepper	NN
6745	2797	44	.	.	.
6745	2798	1	Cut	cut	VB
6745	2798	2	the	the	DT
6745	2798	3	chicken	chicken	NN
6745	2798	4	in	in	IN
6745	2798	5	slices	slice	NNS
6745	2798	6	suitable	suitable	JJ
6745	2798	7	for	for	IN
6745	2798	8	serving	serve	VBG
6745	2798	9	.	.	.
6745	2799	1	Wash	wash	VB
6745	2799	2	,	,	,
6745	2799	3	and	and	CC
6745	2799	4	put	put	VBD
6745	2799	5	in	in	RP
6745	2799	6	a	a	DT
6745	2799	7	deep	deep	JJ
6745	2799	8	stew	stew	NN
6745	2799	9	-	-	HYPH
6745	2799	10	pan	pan	NN
6745	2799	11	,	,	,
6745	2799	12	add	add	VB
6745	2799	13	the	the	DT
6745	2799	14	water	water	NN
6745	2799	15	,	,	,
6745	2799	16	and	and	CC
6745	2799	17	set	set	VBD
6745	2799	18	on	on	RP
6745	2799	19	to	to	TO
6745	2799	20	boil	boil	VB
6745	2799	21	.	.	.
6745	2800	1	Put	put	VB
6745	2800	2	the	the	DT
6745	2800	3	carrot	carrot	NNP
6745	2800	4	,	,	,
6745	2800	5	turnip	turnip	NN
6745	2800	6	and	and	CC
6745	2800	7	onion	onion	NN
6745	2800	8	,	,	,
6745	2800	9	cut	cut	VBD
6745	2800	10	fine	fine	RB
6745	2800	11	,	,	,
6745	2800	12	in	in	IN
6745	2800	13	a	a	DT
6745	2800	14	sauce	sauce	NN
6745	2800	15	-	-	HYPH
6745	2800	16	pan	pan	NN
6745	2800	17	,	,	,
6745	2800	18	with	with	IN
6745	2800	19	the	the	DT
6745	2800	20	butter	butter	NN
6745	2800	21	,	,	,
6745	2800	22	and	and	CC
6745	2800	23	cook	cook	VB
6745	2800	24	slowly	slowly	RB
6745	2800	25	half	half	PDT
6745	2800	26	an	an	DT
6745	2800	27	hour	hour	NN
6745	2800	28	,	,	,
6745	2800	29	stirring	stir	VBG
6745	2800	30	often	often	RB
6745	2800	31	;	;	:
6745	2800	32	then	then	RB
6745	2800	33	take	take	VB
6745	2800	34	up	up	RP
6745	2800	35	the	the	DT
6745	2800	36	vegetables	vegetable	NNS
6745	2800	37	in	in	IN
6745	2800	38	a	a	DT
6745	2800	39	strainer	strainer	NN
6745	2800	40	,	,	,
6745	2800	41	place	place	VB
6745	2800	42	the	the	DT
6745	2800	43	strainer	strainer	NN
6745	2800	44	in	in	IN
6745	2800	45	the	the	DT
6745	2800	46	stew	stew	NN
6745	2800	47	-	-	HYPH
6745	2800	48	pan	pan	NN
6745	2800	49	with	with	IN
6745	2800	50	the	the	DT
6745	2800	51	chicken	chicken	NN
6745	2800	52	,	,	,
6745	2800	53	and	and	CC
6745	2800	54	dip	dip	VB
6745	2800	55	some	some	DT
6745	2800	56	of	of	IN
6745	2800	57	the	the	DT
6745	2800	58	water	water	NN
6745	2800	59	into	into	IN
6745	2800	60	it	-PRON-	PRP
6745	2800	61	.	.	.
6745	2801	1	Mash	mash	VB
6745	2801	2	the	the	DT
6745	2801	3	vegetables	vegetable	NNS
6745	2801	4	with	with	IN
6745	2801	5	the	the	DT
6745	2801	6	back	back	NN
6745	2801	7	of	of	IN
6745	2801	8	a	a	DT
6745	2801	9	spoon	spoon	NN
6745	2801	10	,	,	,
6745	2801	11	and	and	CC
6745	2801	12	rub	rub	VB
6745	2801	13	as	as	RB
6745	2801	14	much	much	RB
6745	2801	15	as	as	IN
6745	2801	16	possible	possible	JJ
6745	2801	17	through	through	IN
6745	2801	18	the	the	DT
6745	2801	19	strainer	strainer	NN
6745	2801	20	.	.	.
6745	2802	1	Now	now	RB
6745	2802	2	skim	skim	VB
6745	2802	3	two	two	CD
6745	2802	4	spoonfuls	spoonful	NNS
6745	2802	5	of	of	IN
6745	2802	6	chicken	chicken	NN
6745	2802	7	fat	fat	NN
6745	2802	8	from	from	IN
6745	2802	9	the	the	DT
6745	2802	10	water	water	NN
6745	2802	11	,	,	,
6745	2802	12	and	and	CC
6745	2802	13	put	put	VBD
6745	2802	14	in	in	IN
6745	2802	15	the	the	DT
6745	2802	16	pan	pan	NN
6745	2802	17	in	in	IN
6745	2802	18	which	which	WDT
6745	2802	19	the	the	DT
6745	2802	20	vegetables	vegetable	NNS
6745	2802	21	were	be	VBD
6745	2802	22	cooked	cook	VBN
6745	2802	23	.	.	.
6745	2803	1	When	when	WRB
6745	2803	2	boiling	boil	VBG
6745	2803	3	hot	hot	RB
6745	2803	4	,	,	,
6745	2803	5	add	add	VB
6745	2803	6	the	the	DT
6745	2803	7	three	three	CD
6745	2803	8	table-	table-	NN
6745	2803	9	spoonfuls	spoonful	NNS
6745	2803	10	of	of	IN
6745	2803	11	flour	flour	NN
6745	2803	12	.	.	.
6745	2804	1	Stir	stir	VB
6745	2804	2	over	over	IN
6745	2804	3	the	the	DT
6745	2804	4	fire	fire	NN
6745	2804	5	until	until	IN
6745	2804	6	a	a	DT
6745	2804	7	dark	dark	JJ
6745	2804	8	brown	brown	NN
6745	2804	9	;	;	:
6745	2804	10	then	then	RB
6745	2804	11	stir	stir	VB
6745	2804	12	it	-PRON-	PRP
6745	2804	13	in	in	RP
6745	2804	14	with	with	IN
6745	2804	15	the	the	DT
6745	2804	16	chicken	chicken	NN
6745	2804	17	,	,	,
6745	2804	18	and	and	CC
6745	2804	19	simmer	simmer	NN
6745	2804	20	until	until	IN
6745	2804	21	tender	tender	NN
6745	2804	22	.	.	.
6745	2805	1	Season	season	NN
6745	2805	2	well	well	RB
6745	2805	3	with	with	IN
6745	2805	4	pepper	pepper	NN
6745	2805	5	and	and	CC
6745	2805	6	salt	salt	NN
6745	2805	7	.	.	.
6745	2806	1	The	the	DT
6745	2806	2	stew	stew	NN
6745	2806	3	should	should	MD
6745	2806	4	only	only	RB
6745	2806	5	simmer	simmer	VB
6745	2806	6	all	all	PDT
6745	2806	7	the	the	DT
6745	2806	8	while	while	IN
6745	2806	9	it	-PRON-	PRP
6745	2806	10	is	be	VBZ
6745	2806	11	cooking	cook	VBG
6745	2806	12	.	.	.
6745	2807	1	It	-PRON-	PRP
6745	2807	2	must	must	MD
6745	2807	3	not	not	RB
6745	2807	4	boil	boil	VB
6745	2807	5	hard	hard	JJ
6745	2807	6	.	.	.
6745	2808	1	About	about	RB
6745	2808	2	two	two	CD
6745	2808	3	hours	hour	NNS
6745	2808	4	will	will	MD
6745	2808	5	be	be	VB
6745	2808	6	needed	need	VBN
6745	2808	7	to	to	TO
6745	2808	8	cook	cook	VB
6745	2808	9	a	a	DT
6745	2808	10	year	year	NN
6745	2808	11	old	old	JJ
6745	2808	12	chicken	chicken	NN
6745	2808	13	.	.	.
6745	2809	1	Twelve	twelve	CD
6745	2809	2	minutes	minute	NNS
6745	2809	3	before	before	IN
6745	2809	4	serving	serve	VBG
6745	2809	5	draw	draw	VBP
6745	2809	6	the	the	DT
6745	2809	7	stew	stew	NN
6745	2809	8	-	-	HYPH
6745	2809	9	pan	pan	NN
6745	2809	10	forward	forward	RB
6745	2809	11	,	,	,
6745	2809	12	and	and	CC
6745	2809	13	boil	boil	VB
6745	2809	14	up	up	RP
6745	2809	15	;	;	,
6745	2809	16	then	then	RB
6745	2809	17	put	put	VB
6745	2809	18	in	in	RP
6745	2809	19	the	the	DT
6745	2809	20	dumplings	dumpling	NNS
6745	2809	21	,	,	,
6745	2809	22	and	and	CC
6745	2809	23	cook	cook	NNP
6745	2809	24	_	_	NNP
6745	2809	25	ten	ten	CD
6745	2809	26	_	_	NNP
6745	2809	27	minutes	minute	NNS
6745	2809	28	.	.	.
6745	2810	1	Take	take	VB
6745	2810	2	them	-PRON-	PRP
6745	2810	3	up	up	RP
6745	2810	4	,	,	,
6745	2810	5	and	and	CC
6745	2810	6	keep	keep	VB
6745	2810	7	in	in	IN
6745	2810	8	the	the	DT
6745	2810	9	heater	heater	NN
6745	2810	10	while	while	IN
6745	2810	11	you	-PRON-	PRP
6745	2810	12	are	be	VBP
6745	2810	13	dishing	dish	VBG
6745	2810	14	the	the	DT
6745	2810	15	chicken	chicken	NN
6745	2810	16	into	into	IN
6745	2810	17	the	the	DT
6745	2810	18	centre	centre	NN
6745	2810	19	of	of	IN
6745	2810	20	the	the	DT
6745	2810	21	platter	platter	NN
6745	2810	22	.	.	.
6745	2811	1	Afterwards	afterwards	RB
6745	2811	2	,	,	,
6745	2811	3	place	place	VB
6745	2811	4	the	the	DT
6745	2811	5	dumplings	dumpling	NNS
6745	2811	6	around	around	IN
6745	2811	7	the	the	DT
6745	2811	8	edge	edge	NN
6745	2811	9	.	.	.
6745	2812	1	This	this	DT
6745	2812	2	is	be	VBZ
6745	2812	3	a	a	DT
6745	2812	4	very	very	RB
6745	2812	5	nice	nice	JJ
6745	2812	6	and	and	CC
6745	2812	7	economical	economical	JJ
6745	2812	8	dish	dish	NN
6745	2812	9	,	,	,
6745	2812	10	if	if	IN
6745	2812	11	pains	pain	NNS
6745	2812	12	are	be	VBP
6745	2812	13	taken	take	VBN
6745	2812	14	in	in	IN
6745	2812	15	preparing	prepare	VBG
6745	2812	16	.	.	.
6745	2813	1	One	one	CD
6745	2813	2	stewed	stew	VBN
6745	2813	3	chicken	chicken	NN
6745	2813	4	will	will	MD
6745	2813	5	go	go	VB
6745	2813	6	farther	farther	RB
6745	2813	7	than	than	IN
6745	2813	8	two	two	CD
6745	2813	9	roasted	roast	VBN
6745	2813	10	.	.	.
6745	2814	1	Larded	Larded	NNP
6745	2814	2	Grouse	Grouse	NNP
6745	2814	3	.	.	.
6745	2815	1	Clean	clean	JJ
6745	2815	2	and	and	CC
6745	2815	3	wash	wash	VB
6745	2815	4	the	the	DT
6745	2815	5	grouse	grouse	NN
6745	2815	6	.	.	.
6745	2816	1	Lard	lard	VB
6745	2816	2	the	the	DT
6745	2816	3	breast	breast	NN
6745	2816	4	and	and	CC
6745	2816	5	legs	leg	NNS
6745	2816	6	.	.	.
6745	2817	1	Run	run	VB
6745	2817	2	a	a	DT
6745	2817	3	small	small	JJ
6745	2817	4	skewer	skewer	NN
6745	2817	5	into	into	IN
6745	2817	6	the	the	DT
6745	2817	7	legs	leg	NNS
6745	2817	8	and	and	CC
6745	2817	9	through	through	IN
6745	2817	10	the	the	DT
6745	2817	11	tail	tail	NN
6745	2817	12	.	.	.
6745	2818	1	Tie	tie	NN
6745	2818	2	firmly	firmly	RB
6745	2818	3	with	with	IN
6745	2818	4	twine	twine	NN
6745	2818	5	.	.	.
6745	2819	1	Dredge	dredge	NN
6745	2819	2	with	with	IN
6745	2819	3	salt	salt	NN
6745	2819	4	,	,	,
6745	2819	5	and	and	CC
6745	2819	6	rub	rub	VB
6745	2819	7	the	the	DT
6745	2819	8	breast	breast	NN
6745	2819	9	with	with	IN
6745	2819	10	soft	soft	JJ
6745	2819	11	butter	butter	NN
6745	2819	12	;	;	:
6745	2819	13	then	then	RB
6745	2819	14	dredge	dredge	VB
6745	2819	15	thickly	thickly	RB
6745	2819	16	with	with	IN
6745	2819	17	flour	flour	NN
6745	2819	18	.	.	.
6745	2820	1	Put	put	VB
6745	2820	2	into	into	IN
6745	2820	3	a	a	DT
6745	2820	4	quick	quick	JJ
6745	2820	5	oven	oven	NN
6745	2820	6	.	.	.
6745	2821	1	If	if	IN
6745	2821	2	to	to	TO
6745	2821	3	be	be	VB
6745	2821	4	very	very	RB
6745	2821	5	rare	rare	JJ
6745	2821	6	,	,	,
6745	2821	7	cook	cook	VBP
6745	2821	8	twenty	twenty	CD
6745	2821	9	minutes	minute	NNS
6745	2821	10	;	;	:
6745	2821	11	if	if	IN
6745	2821	12	wished	wish	VBD
6745	2821	13	better	well	RBR
6745	2821	14	done	do	VBN
6745	2821	15	,	,	,
6745	2821	16	thirty	thirty	CD
6745	2821	17	minutes	minute	NNS
6745	2821	18	.	.	.
6745	2822	1	The	the	DT
6745	2822	2	former	former	JJ
6745	2822	3	time	time	NN
6745	2822	4	,	,	,
6745	2822	5	as	as	IN
6745	2822	6	a	a	DT
6745	2822	7	general	general	JJ
6745	2822	8	thing	thing	NN
6745	2822	9	,	,	,
6745	2822	10	suits	suit	VBZ
6745	2822	11	gentlemen	gentleman	NNS
6745	2822	12	better	well	RBR
6745	2822	13	,	,	,
6745	2822	14	but	but	CC
6745	2822	15	thirty	thirty	CD
6745	2822	16	minutes	minute	NNS
6745	2822	17	is	be	VBZ
6745	2822	18	preferred	prefer	VBN
6745	2822	19	by	by	IN
6745	2822	20	ladies	lady	NNS
6745	2822	21	.	.	.
6745	2823	1	If	if	IN
6745	2823	2	the	the	DT
6745	2823	3	birds	bird	NNS
6745	2823	4	are	be	VBP
6745	2823	5	cooked	cook	VBN
6745	2823	6	in	in	IN
6745	2823	7	a	a	DT
6745	2823	8	tin	tin	NN
6745	2823	9	-	-	HYPH
6745	2823	10	kitchen	kitchen	NN
6745	2823	11	,	,	,
6745	2823	12	it	-PRON-	PRP
6745	2823	13	should	should	MD
6745	2823	14	be	be	VB
6745	2823	15	for	for	IN
6745	2823	16	thirty	thirty	CD
6745	2823	17	or	or	CC
6745	2823	18	thirty	thirty	CD
6745	2823	19	-	-	HYPH
6745	2823	20	five	five	CD
6745	2823	21	minutes	minute	NNS
6745	2823	22	.	.	.
6745	2824	1	When	when	WRB
6745	2824	2	done	do	VBN
6745	2824	3	,	,	,
6745	2824	4	place	place	NN
6745	2824	5	on	on	IN
6745	2824	6	a	a	DT
6745	2824	7	hot	hot	JJ
6745	2824	8	dish	dish	NN
6745	2824	9	,	,	,
6745	2824	10	on	on	IN
6745	2824	11	which	which	WDT
6745	2824	12	has	have	VBZ
6745	2824	13	been	be	VBN
6745	2824	14	spread	spread	VBN
6745	2824	15	bread	bread	NN
6745	2824	16	sauce	sauce	NN
6745	2824	17	.	.	.
6745	2825	1	Sprinkle	sprinkle	VB
6745	2825	2	fried	fried	JJ
6745	2825	3	crumbs	crumb	NNS
6745	2825	4	over	over	IN
6745	2825	5	both	both	DT
6745	2825	6	grouse	grouse	NN
6745	2825	7	and	and	CC
6745	2825	8	sauce	sauce	NN
6745	2825	9	.	.	.
6745	2826	1	Garnish	garnish	VB
6745	2826	2	with	with	IN
6745	2826	3	parsley	parsley	NN
6745	2826	4	.	.	.
6745	2827	1	The	the	DT
6745	2827	2	grouse	grouse	NN
6745	2827	3	may	may	MD
6745	2827	4	,	,	,
6745	2827	5	instead	instead	RB
6745	2827	6	,	,	,
6745	2827	7	be	be	VB
6745	2827	8	served	serve	VBN
6745	2827	9	on	on	IN
6745	2827	10	a	a	DT
6745	2827	11	hot	hot	JJ
6745	2827	12	dish	dish	NN
6745	2827	13	,	,	,
6745	2827	14	with	with	IN
6745	2827	15	the	the	DT
6745	2827	16	parsley	parsley	NNP
6745	2827	17	garnish	garnish	NN
6745	2827	18	,	,	,
6745	2827	19	and	and	CC
6745	2827	20	the	the	DT
6745	2827	21	sauce	sauce	NN
6745	2827	22	and	and	CC
6745	2827	23	crumbs	crumb	NNS
6745	2827	24	served	serve	VBD
6745	2827	25	in	in	IN
6745	2827	26	separate	separate	JJ
6745	2827	27	dishes	dish	NNS
6745	2827	28	.	.	.
6745	2828	1	The	the	DT
6745	2828	2	first	first	JJ
6745	2828	3	method	method	NN
6745	2828	4	is	be	VBZ
6745	2828	5	the	the	DT
6745	2828	6	better	well	JJR
6745	2828	7	,	,	,
6745	2828	8	however	however	RB
6745	2828	9	,	,	,
6745	2828	10	as	as	IN
6745	2828	11	you	-PRON-	PRP
6745	2828	12	get	get	VBP
6745	2828	13	in	in	IN
6745	2828	14	the	the	DT
6745	2828	15	sauce	sauce	NN
6745	2828	16	all	all	PDT
6745	2828	17	the	the	DT
6745	2828	18	gravy	gravy	NN
6745	2828	19	that	that	WDT
6745	2828	20	comes	come	VBZ
6745	2828	21	from	from	IN
6745	2828	22	the	the	DT
6745	2828	23	birds	bird	NNS
6745	2828	24	.	.	.
6745	2829	1	Larded	Larded	NNP
6745	2829	2	Partridges	Partridges	NNP
6745	2829	3	.	.	.
6745	2830	1	Partridges	partridge	NNS
6745	2830	2	are	be	VBP
6745	2830	3	cooked	cook	VBN
6745	2830	4	and	and	CC
6745	2830	5	served	serve	VBD
6745	2830	6	the	the	DT
6745	2830	7	same	same	JJ
6745	2830	8	as	as	IN
6745	2830	9	grouse	grouse	NN
6745	2830	10	.	.	.
6745	2831	1	Larded	Larded	NNP
6745	2831	2	Quail	Quail	NNP
6745	2831	3	.	.	.
6745	2832	1	The	the	DT
6745	2832	2	directions	direction	NNS
6745	2832	3	for	for	IN
6745	2832	4	cooking	cooking	NN
6745	2832	5	and	and	CC
6745	2832	6	serving	serving	NN
6745	2832	7	are	be	VBP
6745	2832	8	the	the	DT
6745	2832	9	same	same	JJ
6745	2832	10	as	as	IN
6745	2832	11	those	those	DT
6745	2832	12	for	for	IN
6745	2832	13	grouse	grouse	NN
6745	2832	14	,	,	,
6745	2832	15	only	only	RB
6745	2832	16	that	that	WDT
6745	2832	17	quails	quail	VBZ
6745	2832	18	cook	cook	NN
6745	2832	19	in	in	IN
6745	2832	20	fifteen	fifteen	CD
6745	2832	21	minutes	minute	NNS
6745	2832	22	.	.	.
6745	2833	1	All	all	DT
6745	2833	2	dry	dry	RB
6745	2833	3	-	-	HYPH
6745	2833	4	meated	meate	VBN
6745	2833	5	birds	bird	NNS
6745	2833	6	are	be	VBP
6745	2833	7	cooked	cook	VBN
6745	2833	8	in	in	IN
6745	2833	9	this	this	DT
6745	2833	10	way	way	NN
6745	2833	11	.	.	.
6745	2834	1	The	the	DT
6745	2834	2	question	question	NN
6745	2834	3	is	be	VBZ
6745	2834	4	sometimes	sometimes	RB
6745	2834	5	asked	ask	VBN
6745	2834	6	,	,	,
6745	2834	7	Should	Should	NNP
6745	2834	8	ducks	duck	NNS
6745	2834	9	be	be	VB
6745	2834	10	larded	lard	VBN
6745	2834	11	?	?	.
6745	2835	1	Larding	lard	VBG
6745	2835	2	is	be	VBZ
6745	2835	3	to	to	TO
6745	2835	4	give	give	VB
6745	2835	5	richness	richness	NN
6745	2835	6	to	to	IN
6745	2835	7	a	a	DT
6745	2835	8	dry	dry	JJ
6745	2835	9	meat	meat	NN
6745	2835	10	that	that	WDT
6745	2835	11	does	do	VBZ
6745	2835	12	not	not	RB
6745	2835	13	have	have	VB
6745	2835	14	fat	fat	JJ
6745	2835	15	enough	enough	NN
6745	2835	16	of	of	IN
6745	2835	17	its	-PRON-	PRP$
6745	2835	18	own	own	JJ
6745	2835	19	;	;	:
6745	2835	20	therefore	therefore	RB
6745	2835	21	,	,	,
6745	2835	22	meats	meat	NNS
6745	2835	23	like	like	IN
6745	2835	24	goose	goose	NN
6745	2835	25	,	,	,
6745	2835	26	duck	duck	NN
6745	2835	27	and	and	CC
6745	2835	28	mutton	mutton	NN
6745	2835	29	are	be	VBP
6745	2835	30	_	_	NNP
6745	2835	31	not	not	RB
6745	2835	32	_	_	NNP
6745	2835	33	improved	improve	VBN
6745	2835	34	by	by	IN
6745	2835	35	larding	lard	VBG
6745	2835	36	.	.	.
6745	2836	1	Broiled	broil	VBN
6745	2836	2	Quail	Quail	NNP
6745	2836	3	.	.	.
6745	2837	1	Split	split	VB
6745	2837	2	the	the	DT
6745	2837	3	quail	quail	NN
6745	2837	4	down	down	IN
6745	2837	5	the	the	DT
6745	2837	6	back	back	NN
6745	2837	7	.	.	.
6745	2838	1	Wipe	wipe	VB
6745	2838	2	with	with	IN
6745	2838	3	a	a	DT
6745	2838	4	damp	damp	JJ
6745	2838	5	towel	towel	NN
6745	2838	6	.	.	.
6745	2839	1	Season	season	NN
6745	2839	2	with	with	IN
6745	2839	3	salt	salt	NN
6745	2839	4	and	and	CC
6745	2839	5	pepper	pepper	NN
6745	2839	6	,	,	,
6745	2839	7	rub	rub	VB
6745	2839	8	thickly	thickly	RB
6745	2839	9	with	with	IN
6745	2839	10	soft	soft	JJ
6745	2839	11	butter	butter	NN
6745	2839	12	,	,	,
6745	2839	13	and	and	CC
6745	2839	14	dredge	dredge	NN
6745	2839	15	with	with	IN
6745	2839	16	flour	flour	NN
6745	2839	17	.	.	.
6745	2840	1	Broil	Broil	NNP
6745	2840	2	ten	ten	CD
6745	2840	3	minutes	minute	NNS
6745	2840	4	over	over	IN
6745	2840	5	clear	clear	JJ
6745	2840	6	coals	coal	NNS
6745	2840	7	.	.	.
6745	2841	1	Serve	serve	VB
6745	2841	2	on	on	IN
6745	2841	3	hot	hot	JJ
6745	2841	4	buttered	butter	VBN
6745	2841	5	toast	toast	NN
6745	2841	6	,	,	,
6745	2841	7	garnishing	garnish	VBG
6745	2841	8	with	with	IN
6745	2841	9	parsley	parsley	NN
6745	2841	10	.	.	.
6745	2842	1	Broiled	Broiled	NNP
6745	2842	2	Pigeons	Pigeons	NNPS
6745	2842	3	.	.	.
6745	2843	1	Prepare	prepare	VB
6745	2843	2	,	,	,
6745	2843	3	cook	cook	VB
6745	2843	4	and	and	CC
6745	2843	5	serve	serve	VB
6745	2843	6	the	the	DT
6745	2843	7	same	same	JJ
6745	2843	8	as	as	IN
6745	2843	9	quail	quail	NN
6745	2843	10	They	-PRON-	PRP
6745	2843	11	should	should	MD
6745	2843	12	be	be	VB
6745	2843	13	young	young	JJ
6745	2843	14	for	for	IN
6745	2843	15	broiling	broil	VBG
6745	2843	16	,	,	,
6745	2843	17	squabs	squab	NNS
6745	2843	18	being	be	VBG
6745	2843	19	the	the	DT
6745	2843	20	best	good	JJS
6745	2843	21	.	.	.
6745	2844	1	Broiled	broil	VBN
6745	2844	2	Small	Small	NNP
6745	2844	3	Birds	Birds	NNPS
6745	2844	4	.	.	.
6745	2845	1	All	all	DT
6745	2845	2	small	small	JJ
6745	2845	3	birds	bird	NNS
6745	2845	4	can	can	MD
6745	2845	5	be	be	VB
6745	2845	6	broiled	broil	VBN
6745	2845	7	according	accord	VBG
6745	2845	8	to	to	IN
6745	2845	9	the	the	DT
6745	2845	10	directions	direction	NNS
6745	2845	11	for	for	IN
6745	2845	12	quail	quail	NN
6745	2845	13	,	,	,
6745	2845	14	remembering	remember	VBG
6745	2845	15	that	that	IN
6745	2845	16	for	for	IN
6745	2845	17	extremely	extremely	RB
6745	2845	18	small	small	JJ
6745	2845	19	ones	one	NNS
6745	2845	20	it	-PRON-	PRP
6745	2845	21	takes	take	VBZ
6745	2845	22	a	a	DT
6745	2845	23	very	very	RB
6745	2845	24	bright	bright	JJ
6745	2845	25	fire	fire	NN
6745	2845	26	.	.	.
6745	2846	1	As	as	IN
6745	2846	2	the	the	DT
6745	2846	3	birds	bird	NNS
6745	2846	4	should	should	MD
6745	2846	5	be	be	VB
6745	2846	6	only	only	RB
6745	2846	7	browned	brown	VBN
6745	2846	8	,	,	,
6745	2846	9	the	the	DT
6745	2846	10	time	time	NN
6745	2846	11	required	require	VBN
6745	2846	12	is	be	VBZ
6745	2846	13	very	very	RB
6745	2846	14	brief	brief	JJ
6745	2846	15	.	.	.
6745	2847	1	Small	Small	NNP
6745	2847	2	Birds	Birds	NNPS
6745	2847	3	,	,	,
6745	2847	4	Roasted	roast	VBN
6745	2847	5	.	.	.
6745	2848	1	Clean	clean	JJ
6745	2848	2	,	,	,
6745	2848	3	by	by	IN
6745	2848	4	washing	wash	VBG
6745	2848	5	quickly	quickly	RB
6745	2848	6	in	in	IN
6745	2848	7	one	one	CD
6745	2848	8	water	water	NN
6745	2848	9	after	after	IN
6745	2848	10	they	-PRON-	PRP
6745	2848	11	have	have	VBP
6745	2848	12	been	be	VBN
6745	2848	13	drawn	draw	VBN
6745	2848	14	.	.	.
6745	2849	1	Season	season	NN
6745	2849	2	with	with	IN
6745	2849	3	salt	salt	NN
6745	2849	4	and	and	CC
6745	2849	5	pepper	pepper	NN
6745	2849	6	.	.	.
6745	2850	1	Cut	cut	NN
6745	2850	2	slices	slice	NNS
6745	2850	3	of	of	IN
6745	2850	4	salt	salt	NN
6745	2850	5	pork	pork	NN
6745	2850	6	_	_	NNP
6745	2850	7	very	very	RB
6745	2850	8	thin	thin	JJ
6745	2850	9	_	_	NNP
6745	2850	10	,	,	,
6745	2850	11	and	and	CC
6745	2850	12	with	with	IN
6745	2850	13	small	small	JJ
6745	2850	14	skewers	skewer	NNS
6745	2850	15	,	,	,
6745	2850	16	fasten	fasten	VB
6745	2850	17	a	a	DT
6745	2850	18	slice	slice	NN
6745	2850	19	around	around	IN
6745	2850	20	each	each	DT
6745	2850	21	bird	bird	NN
6745	2850	22	.	.	.
6745	2851	1	Run	run	VB
6745	2851	2	a	a	DT
6745	2851	3	long	long	JJ
6745	2851	4	skewer	skewer	NN
6745	2851	5	through	through	IN
6745	2851	6	the	the	DT
6745	2851	7	necks	neck	NNS
6745	2851	8	of	of	IN
6745	2851	9	six	six	CD
6745	2851	10	or	or	CC
6745	2851	11	eight	eight	CD
6745	2851	12	,	,	,
6745	2851	13	and	and	CC
6745	2851	14	rest	rest	VB
6745	2851	15	it	-PRON-	PRP
6745	2851	16	on	on	IN
6745	2851	17	a	a	DT
6745	2851	18	shallow	shallow	JJ
6745	2851	19	baking	baking	NN
6745	2851	20	-	-	HYPH
6745	2851	21	pan	pan	NNP
6745	2851	22	.	.	.
6745	2852	1	When	when	WRB
6745	2852	2	all	all	PDT
6745	2852	3	the	the	DT
6745	2852	4	birds	bird	NNS
6745	2852	5	are	be	VBP
6745	2852	6	arranged	arrange	VBN
6745	2852	7	,	,	,
6745	2852	8	put	put	VBN
6745	2852	9	into	into	IN
6745	2852	10	a	a	DT
6745	2852	11	_	_	NNP
6745	2852	12	hot	hot	JJ
6745	2852	13	_	_	NNP
6745	2852	14	oven	oven	NN
6745	2852	15	for	for	IN
6745	2852	16	twelve	twelve	CD
6745	2852	17	minutes	minute	NNS
6745	2852	18	,	,	,
6745	2852	19	or	or	CC
6745	2852	20	before	before	IN
6745	2852	21	a	a	DT
6745	2852	22	hot	hot	JJ
6745	2852	23	fire	fire	NN
6745	2852	24	for	for	IN
6745	2852	25	a	a	DT
6745	2852	26	quarter	quarter	NN
6745	2852	27	of	of	IN
6745	2852	28	an	an	DT
6745	2852	29	hour	hour	NN
6745	2852	30	.	.	.
6745	2853	1	Serve	serve	VB
6745	2853	2	on	on	IN
6745	2853	3	toast	toast	NN
6745	2853	4	.	.	.
6745	2854	1	Potted	Potted	NNP
6745	2854	2	Pigeons	Pigeons	NNPS
6745	2854	3	.	.	.
6745	2855	1	Clean	clean	JJ
6745	2855	2	and	and	CC
6745	2855	3	wash	wash	VB
6745	2855	4	one	one	CD
6745	2855	5	dozen	dozen	NN
6745	2855	6	pigeons	pigeon	NNS
6745	2855	7	.	.	.
6745	2856	1	Stand	stand	VB
6745	2856	2	them	-PRON-	PRP
6745	2856	3	on	on	IN
6745	2856	4	their	-PRON-	PRP$
6745	2856	5	necks	neck	NNS
6745	2856	6	in	in	IN
6745	2856	7	a	a	DT
6745	2856	8	deep	deep	JJ
6745	2856	9	earthen	earthen	NN
6745	2856	10	or	or	CC
6745	2856	11	porcelain	porcelain	NN
6745	2856	12	pot	pot	NN
6745	2856	13	,	,	,
6745	2856	14	and	and	CC
6745	2856	15	turn	turn	VB
6745	2856	16	on	on	RP
6745	2856	17	them	-PRON-	PRP
6745	2856	18	a	a	DT
6745	2856	19	pint	pint	NN
6745	2856	20	of	of	IN
6745	2856	21	vinegar	vinegar	NN
6745	2856	22	.	.	.
6745	2857	1	Cut	cut	VB
6745	2857	2	three	three	CD
6745	2857	3	large	large	JJ
6745	2857	4	onions	onion	NNS
6745	2857	5	in	in	IN
6745	2857	6	twelve	twelve	CD
6745	2857	7	pieces	piece	NNS
6745	2857	8	,	,	,
6745	2857	9	and	and	CC
6745	2857	10	place	place	VB
6745	2857	11	a	a	DT
6745	2857	12	piece	piece	NN
6745	2857	13	on	on	IN
6745	2857	14	each	each	DT
6745	2857	15	pigeon	pigeon	NN
6745	2857	16	.	.	.
6745	2858	1	Cover	cover	VB
6745	2858	2	the	the	DT
6745	2858	3	pot	pot	NN
6745	2858	4	,	,	,
6745	2858	5	and	and	CC
6745	2858	6	let	let	VB
6745	2858	7	it	-PRON-	PRP
6745	2858	8	stand	stand	VB
6745	2858	9	all	all	DT
6745	2858	10	night	night	NN
6745	2858	11	In	in	IN
6745	2858	12	the	the	DT
6745	2858	13	morning	morning	NN
6745	2858	14	take	take	VB
6745	2858	15	out	out	RP
6745	2858	16	the	the	DT
6745	2858	17	pigeons	pigeon	NNS
6745	2858	18	,	,	,
6745	2858	19	and	and	CC
6745	2858	20	throw	throw	VB
6745	2858	21	away	away	RB
6745	2858	22	the	the	DT
6745	2858	23	onions	onion	NNS
6745	2858	24	and	and	CC
6745	2858	25	vinegar	vinegar	NN
6745	2858	26	.	.	.
6745	2859	1	Fry	Fry	NNP
6745	2859	2	,	,	,
6745	2859	3	in	in	IN
6745	2859	4	a	a	DT
6745	2859	5	deep	deep	JJ
6745	2859	6	stew-	stew-	NN
6745	2859	7	pan	pan	NN
6745	2859	8	,	,	,
6745	2859	9	six	six	CD
6745	2859	10	slices	slice	NNS
6745	2859	11	of	of	IN
6745	2859	12	fat	fat	NN
6745	2859	13	pork	pork	NN
6745	2859	14	,	,	,
6745	2859	15	and	and	CC
6745	2859	16	when	when	WRB
6745	2859	17	browned	brown	VBN
6745	2859	18	,	,	,
6745	2859	19	take	take	VB
6745	2859	20	them	-PRON-	PRP
6745	2859	21	up	up	RP
6745	2859	22	,	,	,
6745	2859	23	and	and	CC
6745	2859	24	in	in	IN
6745	2859	25	the	the	DT
6745	2859	26	fat	fat	NN
6745	2859	27	put	put	VBD
6745	2859	28	six	six	CD
6745	2859	29	onions	onion	NNS
6745	2859	30	,	,	,
6745	2859	31	sliced	slice	VBD
6745	2859	32	fine	fine	NN
6745	2859	33	.	.	.
6745	2860	1	On	on	IN
6745	2860	2	these	these	DT
6745	2860	3	put	put	VBN
6745	2860	4	the	the	DT
6745	2860	5	pigeons	pigeon	NNS
6745	2860	6	,	,	,
6745	2860	7	having	have	VBG
6745	2860	8	first	first	RB
6745	2860	9	trussed	truss	VBN
6745	2860	10	them	-PRON-	PRP
6745	2860	11	,	,	,
6745	2860	12	and	and	CC
6745	2860	13	dredge	dredge	VB
6745	2860	14	well	well	RB
6745	2860	15	with	with	IN
6745	2860	16	salt	salt	NN
6745	2860	17	pepper	pepper	NN
6745	2860	18	and	and	CC
6745	2860	19	flour	flour	NN
6745	2860	20	.	.	.
6745	2861	1	Cover	cover	NN
6745	2861	2	,	,	,
6745	2861	3	and	and	CC
6745	2861	4	cook	cook	VB
6745	2861	5	slowly	slowly	RB
6745	2861	6	for	for	IN
6745	2861	7	forty	forty	CD
6745	2861	8	-	-	HYPH
6745	2861	9	five	five	CD
6745	2861	10	minutes	minute	NNS
6745	2861	11	,	,	,
6745	2861	12	stirring	stir	VBG
6745	2861	13	occasionally	occasionally	RB
6745	2861	14	;	;	:
6745	2861	15	then	then	RB
6745	2861	16	add	add	VB
6745	2861	17	two	two	CD
6745	2861	18	quarts	quart	NNS
6745	2861	19	of	of	IN
6745	2861	20	boiling	boiling	NN
6745	2861	21	water	water	NN
6745	2861	22	,	,	,
6745	2861	23	and	and	CC
6745	2861	24	simmer	simmer	VB
6745	2861	25	gently	gently	RB
6745	2861	26	two	two	CD
6745	2861	27	hours	hour	NNS
6745	2861	28	.	.	.
6745	2862	1	Mix	mix	VB
6745	2862	2	four	four	CD
6745	2862	3	heaping	heaping	NN
6745	2862	4	table	table	NN
6745	2862	5	-	-	HYPH
6745	2862	6	spoonfuls	spoonful	NNS
6745	2862	7	of	of	IN
6745	2862	8	flour	flour	NN
6745	2862	9	with	with	IN
6745	2862	10	a	a	DT
6745	2862	11	cupful	cupful	NN
6745	2862	12	of	of	IN
6745	2862	13	cold	cold	JJ
6745	2862	14	water	water	NN
6745	2862	15	,	,	,
6745	2862	16	and	and	CC
6745	2862	17	stir	stir	VB
6745	2862	18	in	in	RP
6745	2862	19	with	with	IN
6745	2862	20	the	the	DT
6745	2862	21	pigeons	pigeon	NNS
6745	2862	22	.	.	.
6745	2863	1	Taste	taste	NN
6745	2863	2	to	to	TO
6745	2863	3	see	see	VB
6745	2863	4	if	if	IN
6745	2863	5	there	there	EX
6745	2863	6	is	be	VBZ
6745	2863	7	enough	enough	JJ
6745	2863	8	seasoning	seasoning	NN
6745	2863	9	,	,	,
6745	2863	10	and	and	CC
6745	2863	11	if	if	IN
6745	2863	12	there	there	EX
6745	2863	13	is	be	VBZ
6745	2863	14	not	not	RB
6745	2863	15	,	,	,
6745	2863	16	add	add	VB
6745	2863	17	more	more	JJR
6745	2863	18	.	.	.
6745	2864	1	Cook	cook	VB
6745	2864	2	half	half	PDT
6745	2864	3	an	an	DT
6745	2864	4	hour	hour	NN
6745	2864	5	longer	long	RBR
6745	2864	6	.	.	.
6745	2865	1	Serve	serve	VB
6745	2865	2	with	with	IN
6745	2865	3	a	a	DT
6745	2865	4	garnish	garnish	NN
6745	2865	5	of	of	IN
6745	2865	6	rice	rice	NN
6745	2865	7	or	or	CC
6745	2865	8	riced	rice	VBD
6745	2865	9	potatoes	potato	NNS
6745	2865	10	.	.	.
6745	2866	1	More	More	JJR
6745	2866	2	or	or	CC
6745	2866	3	less	less	JJR
6745	2866	4	onion	onion	NN
6745	2866	5	can	can	MD
6745	2866	6	be	be	VB
6745	2866	7	used	use	VBN
6745	2866	8	;	;	:
6745	2866	9	and	and	CC
6745	2866	10	,	,	,
6745	2866	11	if	if	IN
6745	2866	12	you	-PRON-	PRP
6745	2866	13	like	like	VBP
6745	2866	14	it	-PRON-	PRP
6745	2866	15	so	so	RB
6745	2866	16	,	,	,
6745	2866	17	spice	spice	VB
6745	2866	18	the	the	DT
6745	2866	19	gravy	gravy	NN
6745	2866	20	slightly	slightly	RB
6745	2866	21	.	.	.
6745	2867	1	Pigeons	pigeon	NNS
6745	2867	2	in	in	IN
6745	2867	3	Jelly	Jelly	NNP
6745	2867	4	.	.	.
6745	2868	1	Wash	wash	VB
6745	2868	2	and	and	CC
6745	2868	3	truss	truss	NNP
6745	2868	4	one	one	CD
6745	2868	5	dozen	dozen	NN
6745	2868	6	pigeons	pigeon	NNS
6745	2868	7	.	.	.
6745	2869	1	Put	put	VB
6745	2869	2	them	-PRON-	PRP
6745	2869	3	in	in	IN
6745	2869	4	a	a	DT
6745	2869	5	kettle	kettle	NN
6745	2869	6	with	with	IN
6745	2869	7	four	four	CD
6745	2869	8	pounds	pound	NNS
6745	2869	9	of	of	IN
6745	2869	10	the	the	DT
6745	2869	11	shank	shank	NN
6745	2869	12	of	of	IN
6745	2869	13	veal	veal	NN
6745	2869	14	,	,	,
6745	2869	15	six	six	CD
6745	2869	16	cloves	clove	NNS
6745	2869	17	,	,	,
6745	2869	18	twenty	twenty	CD
6745	2869	19	-	-	HYPH
6745	2869	20	five	five	CD
6745	2869	21	pepper	pepper	NN
6745	2869	22	-	-	HYPH
6745	2869	23	corns	corn	NNS
6745	2869	24	,	,	,
6745	2869	25	an	an	DT
6745	2869	26	onion	onion	NN
6745	2869	27	that	that	WDT
6745	2869	28	has	have	VBZ
6745	2869	29	been	be	VBN
6745	2869	30	fried	fry	VBN
6745	2869	31	in	in	IN
6745	2869	32	one	one	CD
6745	2869	33	spoonful	spoonful	NN
6745	2869	34	of	of	IN
6745	2869	35	butter	butter	NN
6745	2869	36	,	,	,
6745	2869	37	one	one	CD
6745	2869	38	stalk	stalk	NN
6745	2869	39	of	of	IN
6745	2869	40	celery	celery	NN
6745	2869	41	,	,	,
6745	2869	42	a	a	DT
6745	2869	43	bouquet	bouquet	NN
6745	2869	44	of	of	IN
6745	2869	45	sweet	sweet	JJ
6745	2869	46	herbs	herb	NNS
6745	2869	47	and	and	CC
6745	2869	48	four	four	CD
6745	2869	49	and	and	CC
6745	2869	50	a	a	DT
6745	2869	51	half	half	NN
6745	2869	52	quarts	quart	NNS
6745	2869	53	of	of	IN
6745	2869	54	water	water	NN
6745	2869	55	.	.	.
6745	2870	1	Have	have	VBP
6745	2870	2	the	the	DT
6745	2870	3	veal	veal	NN
6745	2870	4	shank	shank	NN
6745	2870	5	broken	break	VBN
6745	2870	6	in	in	IN
6745	2870	7	small	small	JJ
6745	2870	8	pieces	piece	NNS
6745	2870	9	.	.	.
6745	2871	1	As	as	RB
6745	2871	2	soon	soon	RB
6745	2871	3	as	as	IN
6745	2871	4	the	the	DT
6745	2871	5	contents	content	NNS
6745	2871	6	of	of	IN
6745	2871	7	the	the	DT
6745	2871	8	kettle	kettle	NN
6745	2871	9	come	come	VB
6745	2871	10	to	to	IN
6745	2871	11	a	a	DT
6745	2871	12	boil	boil	NN
6745	2871	13	,	,	,
6745	2871	14	skim	skim	NNP
6745	2871	15	carefully	carefully	RB
6745	2871	16	,	,	,
6745	2871	17	and	and	CC
6745	2871	18	set	set	VBD
6745	2871	19	for	for	IN
6745	2871	20	three	three	CD
6745	2871	21	hours	hour	NNS
6745	2871	22	where	where	WRB
6745	2871	23	they	-PRON-	PRP
6745	2871	24	will	will	MD
6745	2871	25	just	just	RB
6745	2871	26	simmer	simmer	VB
6745	2871	27	.	.	.
6745	2872	1	After	after	IN
6745	2872	2	they	-PRON-	PRP
6745	2872	3	have	have	VBP
6745	2872	4	been	be	VBN
6745	2872	5	cooking	cook	VBG
6745	2872	6	one	one	CD
6745	2872	7	hour	hour	NN
6745	2872	8	,	,	,
6745	2872	9	add	add	VB
6745	2872	10	two	two	CD
6745	2872	11	table	table	NN
6745	2872	12	-	-	HYPH
6745	2872	13	spoonfuls	spoonful	NNS
6745	2872	14	of	of	IN
6745	2872	15	salt	salt	NN
6745	2872	16	.	.	.
6745	2873	1	When	when	WRB
6745	2873	2	the	the	DT
6745	2873	3	pigeons	pigeon	NNS
6745	2873	4	are	be	VBP
6745	2873	5	done	do	VBN
6745	2873	6	,	,	,
6745	2873	7	take	take	VB
6745	2873	8	them	-PRON-	PRP
6745	2873	9	up	up	RP
6745	2873	10	,	,	,
6745	2873	11	being	be	VBG
6745	2873	12	careful	careful	JJ
6745	2873	13	not	not	RB
6745	2873	14	to	to	TO
6745	2873	15	break	break	VB
6745	2873	16	them	-PRON-	PRP
6745	2873	17	,	,	,
6745	2873	18	and	and	CC
6745	2873	19	remove	remove	VB
6745	2873	20	the	the	DT
6745	2873	21	strings	string	NNS
6745	2873	22	.	.	.
6745	2874	1	Draw	draw	VB
6745	2874	2	the	the	DT
6745	2874	3	kettle	kettle	NN
6745	2874	4	forward	forward	RB
6745	2874	5	,	,	,
6745	2874	6	where	where	WRB
6745	2874	7	it	-PRON-	PRP
6745	2874	8	will	will	MD
6745	2874	9	boil	boil	VB
6745	2874	10	rapidly	rapidly	RB
6745	2874	11	,	,	,
6745	2874	12	and	and	CC
6745	2874	13	keep	keep	VB
6745	2874	14	there	there	RB
6745	2874	15	for	for	IN
6745	2874	16	forty	forty	CD
6745	2874	17	minutes	minute	NNS
6745	2874	18	;	;	:
6745	2874	19	then	then	RB
6745	2874	20	strain	strain	VB
6745	2874	21	the	the	DT
6745	2874	22	liquor	liquor	NN
6745	2874	23	through	through	IN
6745	2874	24	a	a	DT
6745	2874	25	napkin	napkin	NN
6745	2874	26	,	,	,
6745	2874	27	and	and	CC
6745	2874	28	taste	taste	NN
6745	2874	29	to	to	TO
6745	2874	30	see	see	VB
6745	2874	31	if	if	IN
6745	2874	32	seasoned	season	VBN
6745	2874	33	enough	enough	RB
6745	2874	34	.	.	.
6745	2875	1	The	the	DT
6745	2875	2	water	water	NN
6745	2875	3	should	should	MD
6745	2875	4	have	have	VB
6745	2875	5	boiled	boil	VBN
6745	2875	6	down	down	RP
6745	2875	7	to	to	IN
6745	2875	8	two	two	CD
6745	2875	9	and	and	CC
6745	2875	10	a	a	DT
6745	2875	11	half	half	NN
6745	2875	12	quarts	quart	NNS
6745	2875	13	.	.	.
6745	2876	1	Have	have	VBP
6745	2876	2	two	two	CD
6745	2876	3	moulds	mould	NNS
6745	2876	4	that	that	WDT
6745	2876	5	will	will	MD
6745	2876	6	each	each	DT
6745	2876	7	hold	hold	VB
6745	2876	8	six	six	CD
6745	2876	9	pigeons	pigeon	NNS
6745	2876	10	.	.	.
6745	2877	1	Put	put	VB
6745	2877	2	a	a	DT
6745	2877	3	thin	thin	JJ
6745	2877	4	layer	layer	NN
6745	2877	5	of	of	IN
6745	2877	6	the	the	DT
6745	2877	7	jelly	jelly	NN
6745	2877	8	in	in	IN
6745	2877	9	these	these	DT
6745	2877	10	,	,	,
6745	2877	11	and	and	CC
6745	2877	12	set	set	VBN
6745	2877	13	on	on	IN
6745	2877	14	ice	ice	NN
6745	2877	15	to	to	IN
6745	2877	16	harden	harden	NNP
6745	2877	17	.	.	.
6745	2878	1	When	when	WRB
6745	2878	2	hard	hard	RB
6745	2878	3	,	,	,
6745	2878	4	arrange	arrange	VB
6745	2878	5	the	the	DT
6745	2878	6	pigeons	pigeon	NNS
6745	2878	7	in	in	IN
6745	2878	8	them	-PRON-	PRP
6745	2878	9	,	,	,
6745	2878	10	and	and	CC
6745	2878	11	cover	cover	VB
6745	2878	12	with	with	IN
6745	2878	13	the	the	DT
6745	2878	14	jelly	jelly	NN
6745	2878	15	,	,	,
6745	2878	16	which	which	WDT
6745	2878	17	must	must	MD
6745	2878	18	be	be	VB
6745	2878	19	cold	cold	JJ
6745	2878	20	,	,	,
6745	2878	21	but	but	CC
6745	2878	22	liquid	liquid	NN
6745	2878	23	.	.	.
6745	2879	1	Place	place	NN
6745	2879	2	in	in	IN
6745	2879	3	the	the	DT
6745	2879	4	ice	ice	NN
6745	2879	5	chest	chest	NN
6745	2879	6	for	for	IN
6745	2879	7	six	six	CD
6745	2879	8	or	or	CC
6745	2879	9	,	,	,
6745	2879	10	better	well	JJR
6745	2879	11	still	still	RB
6745	2879	12	,	,	,
6745	2879	13	twelve	twelve	CD
6745	2879	14	hours	hour	NNS
6745	2879	15	.	.	.
6745	2880	1	There	there	EX
6745	2880	2	should	should	MD
6745	2880	3	be	be	VB
6745	2880	4	only	only	RB
6745	2880	5	one	one	CD
6745	2880	6	layer	layer	NN
6745	2880	7	of	of	IN
6745	2880	8	the	the	DT
6745	2880	9	pigeons	pigeon	NNS
6745	2880	10	in	in	IN
6745	2880	11	the	the	DT
6745	2880	12	mould	mould	NN
6745	2880	13	.	.	.
6745	2881	1	To	to	TO
6745	2881	2	serve	serve	VB
6745	2881	3	:	:	:
6745	2881	4	Dip	dip	VB
6745	2881	5	the	the	DT
6745	2881	6	mould	mould	NN
6745	2881	7	in	in	IN
6745	2881	8	a	a	DT
6745	2881	9	basin	basin	NN
6745	2881	10	of	of	IN
6745	2881	11	warm	warm	JJ
6745	2881	12	water	water	NN
6745	2881	13	for	for	IN
6745	2881	14	one	one	CD
6745	2881	15	minute	minute	NN
6745	2881	16	,	,	,
6745	2881	17	and	and	CC
6745	2881	18	turn	turn	VB
6745	2881	19	on	on	RP
6745	2881	20	a	a	DT
6745	2881	21	cold	cold	JJ
6745	2881	22	dish	dish	NN
6745	2881	23	.	.	.
6745	2882	1	Garnish	garnish	VB
6745	2882	2	with	with	IN
6745	2882	3	pickled	pickled	JJ
6745	2882	4	beets	beet	NNS
6745	2882	5	and	and	CC
6745	2882	6	parsley	parsley	NN
6745	2882	7	.	.	.
6745	2883	1	A	a	DT
6745	2883	2	Tartare	Tartare	NNP
6745	2883	3	sauce	sauce	NN
6745	2883	4	can	can	MD
6745	2883	5	be	be	VB
6745	2883	6	served	serve	VBN
6745	2883	7	with	with	IN
6745	2883	8	this	this	DT
6745	2883	9	dish	dish	NN
6745	2883	10	.	.	.
6745	2884	1	If	if	IN
6745	2884	2	squabs	squab	NNS
6745	2884	3	are	be	VBP
6745	2884	4	used	use	VBN
6745	2884	5	,	,	,
6745	2884	6	two	two	CD
6745	2884	7	hours	hour	NNS
6745	2884	8	will	will	MD
6745	2884	9	cook	cook	VB
6745	2884	10	them	-PRON-	PRP
6745	2884	11	.	.	.
6745	2885	1	All	all	DT
6745	2885	2	small	small	JJ
6745	2885	3	birds	bird	NNS
6745	2885	4	,	,	,
6745	2885	5	as	as	RB
6745	2885	6	well	well	RB
6745	2885	7	as	as	IN
6745	2885	8	partridge	partridge	NN
6745	2885	9	,	,	,
6745	2885	10	grouse	grouse	NN
6745	2885	11	,	,	,
6745	2885	12	etc	etc	FW
6745	2885	13	.	.	.
6745	2885	14	,	,	,
6745	2885	15	can	can	MD
6745	2885	16	be	be	VB
6745	2885	17	prepared	prepare	VBN
6745	2885	18	in	in	IN
6745	2885	19	the	the	DT
6745	2885	20	same	same	JJ
6745	2885	21	manner	manner	NN
6745	2885	22	.	.	.
6745	2886	1	Remember	remember	VB
6745	2886	2	that	that	IN
6745	2886	3	the	the	DT
6745	2886	4	birds	bird	NNS
6745	2886	5	must	must	MD
6745	2886	6	be	be	VB
6745	2886	7	cooked	cook	VBN
6745	2886	8	tender	tender	NN
6745	2886	9	,	,	,
6745	2886	10	and	and	CC
6745	2886	11	that	that	IN
6745	2886	12	the	the	DT
6745	2886	13	liquor	liquor	NN
6745	2886	14	must	must	MD
6745	2886	15	be	be	VB
6745	2886	16	so	so	RB
6745	2886	17	reduced	reduced	JJ
6745	2886	18	that	that	IN
6745	2886	19	it	-PRON-	PRP
6745	2886	20	will	will	MD
6745	2886	21	become	become	VB
6745	2886	22	jellied	jelly	VBN
6745	2886	23	.	.	.
6745	2887	1	Roast	Roast	NNP
6745	2887	2	Rabbit	Rabbit	NNP
6745	2887	3	.	.	.
6745	2888	1	First	first	RB
6745	2888	2	make	make	VB
6745	2888	3	a	a	DT
6745	2888	4	stuffing	stuffing	NN
6745	2888	5	of	of	IN
6745	2888	6	a	a	DT
6745	2888	7	pound	pound	NN
6745	2888	8	of	of	IN
6745	2888	9	veal	veal	NN
6745	2888	10	and	and	CC
6745	2888	11	a	a	DT
6745	2888	12	quarter	quarter	NN
6745	2888	13	of	of	IN
6745	2888	14	a	a	DT
6745	2888	15	pound	pound	NN
6745	2888	16	of	of	IN
6745	2888	17	pork	pork	NN
6745	2888	18	,	,	,
6745	2888	19	simmered	simmer	VBD
6745	2888	20	two	two	CD
6745	2888	21	hours	hour	NNS
6745	2888	22	in	in	IN
6745	2888	23	water	water	NN
6745	2888	24	to	to	TO
6745	2888	25	cover	cover	VB
6745	2888	26	;	;	:
6745	2888	27	four	four	CD
6745	2888	28	crackers	cracker	NNS
6745	2888	29	,	,	,
6745	2888	30	rolled	roll	VBD
6745	2888	31	fine	fine	RB
6745	2888	32	;	;	:
6745	2888	33	a	a	DT
6745	2888	34	table	table	NN
6745	2888	35	-	-	HYPH
6745	2888	36	spoonful	spoonful	JJ
6745	2888	37	of	of	IN
6745	2888	38	salt	salt	NN
6745	2888	39	,	,	,
6745	2888	40	a	a	DT
6745	2888	41	scant	scant	JJ
6745	2888	42	teaspoonful	teaspoonful	NN
6745	2888	43	of	of	IN
6745	2888	44	pepper	pepper	NN
6745	2888	45	,	,	,
6745	2888	46	a	a	DT
6745	2888	47	teaspoonful	teaspoonful	NN
6745	2888	48	of	of	IN
6745	2888	49	summer	summer	NN
6745	2888	50	savory	savory	NN
6745	2888	51	,	,	,
6745	2888	52	a	a	DT
6745	2888	53	large	large	JJ
6745	2888	54	table	table	NN
6745	2888	55	-	-	HYPH
6745	2888	56	spoonful	spoonful	JJ
6745	2888	57	of	of	IN
6745	2888	58	butter	butter	NN
6745	2888	59	and	and	CC
6745	2888	60	one	one	CD
6745	2888	61	and	and	CC
6745	2888	62	a	a	DT
6745	2888	63	quarter	quarter	NN
6745	2888	64	cupfuls	cupful	NNS
6745	2888	65	of	of	IN
6745	2888	66	the	the	DT
6745	2888	67	broth	broth	NN
6745	2888	68	in	in	IN
6745	2888	69	which	which	WDT
6745	2888	70	the	the	DT
6745	2888	71	veal	veal	NN
6745	2888	72	and	and	CC
6745	2888	73	pork	pork	NN
6745	2888	74	were	be	VBD
6745	2888	75	cooked	cook	VBN
6745	2888	76	.	.	.
6745	2889	1	Chop	chop	VB
6745	2889	2	the	the	DT
6745	2889	3	meat	meat	NN
6745	2889	4	fine	fine	NN
6745	2889	5	,	,	,
6745	2889	6	add	add	VB
6745	2889	7	the	the	DT
6745	2889	8	other	other	JJ
6745	2889	9	ingredients	ingredient	NNS
6745	2889	10	,	,	,
6745	2889	11	and	and	CC
6745	2889	12	put	put	VBD
6745	2889	13	on	on	IN
6745	2889	14	the	the	DT
6745	2889	15	fire	fire	NN
6745	2889	16	to	to	TO
6745	2889	17	heat	heat	VB
6745	2889	18	.	.	.
6745	2890	1	Cut	cut	VB
6745	2890	2	off	off	RP
6745	2890	3	the	the	DT
6745	2890	4	rabbit	rabbit	NN
6745	2890	5	's	's	POS
6745	2890	6	head	head	NN
6745	2890	7	,	,	,
6745	2890	8	open	open	VB
6745	2890	9	the	the	DT
6745	2890	10	vent	vent	NN
6745	2890	11	,	,	,
6745	2890	12	and	and	CC
6745	2890	13	draw	draw	VB
6745	2890	14	.	.	.
6745	2891	1	Wash	wash	VB
6745	2891	2	clean	clean	JJ
6745	2891	3	,	,	,
6745	2891	4	and	and	CC
6745	2891	5	season	season	NN
6745	2891	6	with	with	IN
6745	2891	7	salt	salt	NN
6745	2891	8	and	and	CC
6745	2891	9	pepper	pepper	NN
6745	2891	10	.	.	.
6745	2892	1	Stuff	stuff	NN
6745	2892	2	while	while	IN
6745	2892	3	the	the	DT
6745	2892	4	dressing	dressing	NN
6745	2892	5	is	be	VBZ
6745	2892	6	hot	hot	JJ
6745	2892	7	,	,	,
6745	2892	8	and	and	CC
6745	2892	9	sew	sew	VB
6745	2892	10	up	up	RP
6745	2892	11	the	the	DT
6745	2892	12	opening	opening	NN
6745	2892	13	.	.	.
6745	2893	1	Put	put	VB
6745	2893	2	the	the	DT
6745	2893	3	rabbit	rabbit	NN
6745	2893	4	on	on	IN
6745	2893	5	its	-PRON-	PRP$
6745	2893	6	knees	knee	NNS
6745	2893	7	,	,	,
6745	2893	8	and	and	CC
6745	2893	9	skewer	skewer	NN
6745	2893	10	in	in	IN
6745	2893	11	that	that	DT
6745	2893	12	position	position	NN
6745	2893	13	.	.	.
6745	2894	1	Rub	rub	VB
6745	2894	2	thickly	thickly	RB
6745	2894	3	with	with	IN
6745	2894	4	butter	butter	NN
6745	2894	5	,	,	,
6745	2894	6	dredge	dredge	NN
6745	2894	7	with	with	IN
6745	2894	8	flour	flour	NN
6745	2894	9	,	,	,
6745	2894	10	and	and	CC
6745	2894	11	put	put	VBD
6745	2894	12	in	in	IN
6745	2894	13	the	the	DT
6745	2894	14	baking	baking	NN
6745	2894	15	pan	pan	NN
6745	2894	16	,	,	,
6745	2894	17	the	the	DT
6745	2894	18	bottom	bottom	NN
6745	2894	19	of	of	IN
6745	2894	20	which	which	WDT
6745	2894	21	should	should	MD
6745	2894	22	be	be	VB
6745	2894	23	covered	cover	VBN
6745	2894	24	with	with	IN
6745	2894	25	hot	hot	JJ
6745	2894	26	water	water	NN
6745	2894	27	.	.	.
6745	2895	1	Bake	bake	VB
6745	2895	2	half	half	PDT
6745	2895	3	an	an	DT
6745	2895	4	hour	hour	NN
6745	2895	5	in	in	IN
6745	2895	6	a	a	DT
6745	2895	7	quick	quick	JJ
6745	2895	8	oven	oven	NN
6745	2895	9	,	,	,
6745	2895	10	basting	baste	VBG
6745	2895	11	frequently	frequently	RB
6745	2895	12	.	.	.
6745	2896	1	Serve	serve	VB
6745	2896	2	with	with	IN
6745	2896	3	a	a	DT
6745	2896	4	border	border	NN
6745	2896	5	of	of	IN
6745	2896	6	mashed	mash	VBN
6745	2896	7	potatoes	potato	NNS
6745	2896	8	,	,	,
6745	2896	9	and	and	CC
6745	2896	10	pour	pour	VB
6745	2896	11	the	the	DT
6745	2896	12	gravy	gravy	NN
6745	2896	13	over	over	IN
6745	2896	14	the	the	DT
6745	2896	15	rabbit	rabbit	NN
6745	2896	16	.	.	.
6745	2897	1	Curry	Curry	NNP
6745	2897	2	of	of	IN
6745	2897	3	Rabbit	Rabbit	NNP
6745	2897	4	.	.	.
6745	2898	1	Cut	cut	VB
6745	2898	2	the	the	DT
6745	2898	3	rabbit	rabbit	NN
6745	2898	4	in	in	IN
6745	2898	5	small	small	JJ
6745	2898	6	pieces	piece	NNS
6745	2898	7	.	.	.
6745	2899	1	Wash	wash	VB
6745	2899	2	,	,	,
6745	2899	3	and	and	CC
6745	2899	4	cook	cook	VB
6745	2899	5	the	the	DT
6745	2899	6	same	same	JJ
6745	2899	7	as	as	IN
6745	2899	8	chicken	chicken	NN
6745	2899	9	curry	curry	NN
6745	2899	10	.	.	.
6745	2900	1	Saddle	Saddle	NNP
6745	2900	2	of	of	IN
6745	2900	3	Venison	Venison	NNP
6745	2900	4	.	.	.
6745	2901	1	Carefully	carefully	RB
6745	2901	2	scrape	scrape	VB
6745	2901	3	off	off	IN
6745	2901	4	the	the	DT
6745	2901	5	hair	hair	NN
6745	2901	6	,	,	,
6745	2901	7	and	and	CC
6745	2901	8	wipe	wipe	NN
6745	2901	9	with	with	IN
6745	2901	10	a	a	DT
6745	2901	11	damp	damp	JJ
6745	2901	12	towel	towel	NN
6745	2901	13	;	;	:
6745	2901	14	Season	season	NN
6745	2901	15	well	well	RB
6745	2901	16	with	with	IN
6745	2901	17	salt	salt	NN
6745	2901	18	and	and	CC
6745	2901	19	pepper	pepper	NN
6745	2901	20	,	,	,
6745	2901	21	and	and	CC
6745	2901	22	roll	roll	VB
6745	2901	23	up	up	RP
6745	2901	24	and	and	CC
6745	2901	25	skewer	skewer	VB
6745	2901	26	together	together	RB
6745	2901	27	.	.	.
6745	2902	1	Rub	rub	VB
6745	2902	2	thickly	thickly	RB
6745	2902	3	with	with	IN
6745	2902	4	soft	soft	JJ
6745	2902	5	butter	butter	NN
6745	2902	6	and	and	CC
6745	2902	7	dredge	dredge	NN
6745	2902	8	thickly	thickly	RB
6745	2902	9	with	with	IN
6745	2902	10	flour	flour	NN
6745	2902	11	.	.	.
6745	2903	1	Roast	roast	NN
6745	2903	2	for	for	IN
6745	2903	3	an	an	DT
6745	2903	4	hour	hour	NN
6745	2903	5	before	before	IN
6745	2903	6	a	a	DT
6745	2903	7	clear	clear	JJ
6745	2903	8	fire	fire	NN
6745	2903	9	or	or	CC
6745	2903	10	in	in	IN
6745	2903	11	a	a	DT
6745	2903	12	_	_	NNP
6745	2903	13	hot	hot	JJ
6745	2903	14	_	_	NNP
6745	2903	15	oven	oven	NN
6745	2903	16	,	,	,
6745	2903	17	basting	baste	VBG
6745	2903	18	frequently	frequently	RB
6745	2903	19	.	.	.
6745	2904	1	When	when	WRB
6745	2904	2	half	half	RB
6745	2904	3	done	do	VBN
6745	2904	4	,	,	,
6745	2904	5	if	if	IN
6745	2904	6	you	-PRON-	PRP
6745	2904	7	choose	choose	VBP
6745	2904	8	,	,	,
6745	2904	9	baste	baste	VBZ
6745	2904	10	with	with	IN
6745	2904	11	a	a	DT
6745	2904	12	few	few	JJ
6745	2904	13	spoonfuls	spoonful	NNS
6745	2904	14	of	of	IN
6745	2904	15	claret	claret	NN
6745	2904	16	.	.	.
6745	2905	1	Or	or	CC
6745	2905	2	,	,	,
6745	2905	3	you	-PRON-	PRP
6745	2905	4	can	can	MD
6745	2905	5	have	have	VB
6745	2905	6	one	one	CD
6745	2905	7	row	row	NN
6745	2905	8	of	of	IN
6745	2905	9	larding	lard	VBG
6745	2905	10	on	on	IN
6745	2905	11	each	each	DT
6745	2905	12	side	side	NN
6745	2905	13	of	of	IN
6745	2905	14	the	the	DT
6745	2905	15	back	back	NN
6745	2905	16	-	-	HYPH
6745	2905	17	bone	bone	NN
6745	2905	18	.	.	.
6745	2906	1	This	this	DT
6745	2906	2	gives	give	VBZ
6745	2906	3	a	a	DT
6745	2906	4	particularly	particularly	RB
6745	2906	5	nice	nice	JJ
6745	2906	6	flavor	flavor	NN
6745	2906	7	.	.	.
6745	2907	1	To	to	TO
6745	2907	2	make	make	VB
6745	2907	3	the	the	DT
6745	2907	4	gravy	gravy	NN
6745	2907	5	:	:	:
6745	2907	6	Pour	pour	VB
6745	2907	7	off	off	RP
6745	2907	8	all	all	PDT
6745	2907	9	the	the	DT
6745	2907	10	fat	fat	NN
6745	2907	11	from	from	IN
6745	2907	12	the	the	DT
6745	2907	13	baking	baking	NN
6745	2907	14	pan	pan	NN
6745	2907	15	,	,	,
6745	2907	16	and	and	CC
6745	2907	17	put	put	VBD
6745	2907	18	in	in	RP
6745	2907	19	the	the	DT
6745	2907	20	pan	pan	NN
6745	2907	21	a	a	DT
6745	2907	22	cupful	cupful	NN
6745	2907	23	of	of	IN
6745	2907	24	boiling	boil	VBG
6745	2907	25	water	water	NN
6745	2907	26	.	.	.
6745	2908	1	Stir	stir	VB
6745	2908	2	from	from	IN
6745	2908	3	the	the	DT
6745	2908	4	sides	side	NNS
6745	2908	5	and	and	CC
6745	2908	6	bottom	bottom	NN
6745	2908	7	,	,	,
6745	2908	8	and	and	CC
6745	2908	9	set	set	VBD
6745	2908	10	back	back	RP
6745	2908	11	where	where	WRB
6745	2908	12	it	-PRON-	PRP
6745	2908	13	will	will	MD
6745	2908	14	keep	keep	VB
6745	2908	15	hot	hot	JJ
6745	2908	16	.	.	.
6745	2909	1	In	in	IN
6745	2909	2	a	a	DT
6745	2909	3	small	small	JJ
6745	2909	4	frying	frying	JJ
6745	2909	5	-	-	HYPH
6745	2909	6	pan	pan	NN
6745	2909	7	put	put	VB
6745	2909	8	one	one	CD
6745	2909	9	table	table	NN
6745	2909	10	-	-	HYPH
6745	2909	11	spoonful	spoonful	JJ
6745	2909	12	of	of	IN
6745	2909	13	butter	butter	NN
6745	2909	14	,	,	,
6745	2909	15	a	a	DT
6745	2909	16	small	small	JJ
6745	2909	17	slice	slice	NN
6745	2909	18	of	of	IN
6745	2909	19	onion	onion	NN
6745	2909	20	,	,	,
6745	2909	21	six	six	CD
6745	2909	22	pepper	pepper	NN
6745	2909	23	-	-	HYPH
6745	2909	24	corns	corn	NNS
6745	2909	25	and	and	CC
6745	2909	26	four	four	CD
6745	2909	27	whole	whole	JJ
6745	2909	28	cloves	clove	NNS
6745	2909	29	.	.	.
6745	2910	1	Cook	cook	VB
6745	2910	2	until	until	IN
6745	2910	3	the	the	DT
6745	2910	4	onion	onion	NN
6745	2910	5	is	be	VBZ
6745	2910	6	browned	brown	VBN
6745	2910	7	,	,	,
6745	2910	8	and	and	CC
6745	2910	9	then	then	RB
6745	2910	10	add	add	VB
6745	2910	11	a	a	DT
6745	2910	12	generous	generous	JJ
6745	2910	13	teaspoonful	teaspoonful	NN
6745	2910	14	of	of	IN
6745	2910	15	flour	flour	NN
6745	2910	16	.	.	.
6745	2911	1	Stir	stir	VB
6745	2911	2	until	until	IN
6745	2911	3	this	this	DT
6745	2911	4	is	be	VBZ
6745	2911	5	browned	brown	VBN
6745	2911	6	;	;	:
6745	2911	7	then	then	RB
6745	2911	8	,	,	,
6745	2911	9	gradually	gradually	RB
6745	2911	10	,	,	,
6745	2911	11	add	add	VB
6745	2911	12	the	the	DT
6745	2911	13	gravy	gravy	NN
6745	2911	14	in	in	IN
6745	2911	15	the	the	DT
6745	2911	16	pan	pan	NN
6745	2911	17	.	.	.
6745	2912	1	Boil	Boil	NNP
6745	2912	2	one	one	CD
6745	2912	3	minute	minute	NN
6745	2912	4	.	.	.
6745	2913	1	Strain	strain	VB
6745	2913	2	,	,	,
6745	2913	3	and	and	CC
6745	2913	4	add	add	VB
6745	2913	5	half	half	PDT
6745	2913	6	a	a	DT
6745	2913	7	teaspoonful	teaspoonful	NN
6745	2913	8	of	of	IN
6745	2913	9	lemon	lemon	NN
6745	2913	10	juice	juice	NN
6745	2913	11	and	and	CC
6745	2913	12	three	three	CD
6745	2913	13	table	table	NN
6745	2913	14	-	-	HYPH
6745	2913	15	spoonfuls	spoonful	NNS
6745	2913	16	of	of	IN
6745	2913	17	currant	currant	JJ
6745	2913	18	jelly	jelly	NN
6745	2913	19	.	.	.
6745	2914	1	Serve	serve	VB
6745	2914	2	both	both	DT
6745	2914	3	venison	venison	NN
6745	2914	4	and	and	CC
6745	2914	5	gravy	gravy	NNP
6745	2914	6	very	very	RB
6745	2914	7	hot	hot	JJ
6745	2914	8	.	.	.
6745	2915	1	The	the	DT
6745	2915	2	time	time	NN
6745	2915	3	given	give	VBN
6745	2915	4	is	be	VBZ
6745	2915	5	for	for	IN
6745	2915	6	a	a	DT
6745	2915	7	saddle	saddle	NN
6745	2915	8	weighing	weigh	VBG
6745	2915	9	between	between	IN
6745	2915	10	ten	ten	CD
6745	2915	11	and	and	CC
6745	2915	12	twelve	twelve	CD
6745	2915	13	pounds	pound	NNS
6745	2915	14	.	.	.
6745	2916	1	All	all	PDT
6745	2916	2	the	the	DT
6745	2916	3	dishes	dish	NNS
6745	2916	4	and	and	CC
6745	2916	5	plates	plate	NNS
6745	2916	6	for	for	IN
6745	2916	7	serving	serving	NN
6745	2916	8	must	must	MD
6745	2916	9	be	be	VB
6745	2916	10	hot	hot	JJ
6745	2916	11	.	.	.
6745	2917	1	Venison	Venison	NNP
6745	2917	2	is	be	VBZ
6745	2917	3	cooked	cook	VBN
6745	2917	4	in	in	IN
6745	2917	5	almost	almost	RB
6745	2917	6	the	the	DT
6745	2917	7	same	same	JJ
6745	2917	8	manner	manner	NN
6745	2917	9	as	as	IN
6745	2917	10	beef	beef	NN
6745	2917	11	,	,	,
6745	2917	12	always	always	RB
6745	2917	13	remembering	remember	VBG
6745	2917	14	that	that	IN
6745	2917	15	it	-PRON-	PRP
6745	2917	16	must	must	MD
6745	2917	17	be	be	VB
6745	2917	18	served	serve	VBN
6745	2917	19	_	_	NNP
6745	2917	20	rare	rare	JJ
6745	2917	21	_	_	NNP
6745	2917	22	and	and	CC
6745	2917	23	_	_	NNP
6745	2917	24	hot	hot	JJ
6745	2917	25	_	_	NNP
6745	2917	26	.	.	.
6745	2918	1	Roast	Roast	NNP
6745	2918	2	Leg	Leg	NNP
6745	2918	3	of	of	IN
6745	2918	4	Venison	Venison	NNP
6745	2918	5	.	.	.
6745	2919	1	Draw	draw	VB
6745	2919	2	the	the	DT
6745	2919	3	dry	dry	JJ
6745	2919	4	skin	skin	NN
6745	2919	5	from	from	IN
6745	2919	6	the	the	DT
6745	2919	7	meat	meat	NN
6745	2919	8	,	,	,
6745	2919	9	and	and	CC
6745	2919	10	wipe	wipe	NN
6745	2919	11	with	with	IN
6745	2919	12	a	a	DT
6745	2919	13	damp	damp	JJ
6745	2919	14	towel	towel	NN
6745	2919	15	.	.	.
6745	2920	1	Make	make	VB
6745	2920	2	a	a	DT
6745	2920	3	paste	paste	NN
6745	2920	4	with	with	IN
6745	2920	5	one	one	CD
6745	2920	6	quart	quart	NN
6745	2920	7	of	of	IN
6745	2920	8	flour	flour	NN
6745	2920	9	and	and	CC
6745	2920	10	a	a	DT
6745	2920	11	generous	generous	JJ
6745	2920	12	pint	pint	NN
6745	2920	13	of	of	IN
6745	2920	14	cold	cold	JJ
6745	2920	15	water	water	NN
6745	2920	16	.	.	.
6745	2921	1	Cover	cover	VB
6745	2921	2	the	the	DT
6745	2921	3	venison	venison	NN
6745	2921	4	with	with	IN
6745	2921	5	this	this	DT
6745	2921	6	,	,	,
6745	2921	7	and	and	CC
6745	2921	8	place	place	NN
6745	2921	9	before	before	IN
6745	2921	10	a	a	DT
6745	2921	11	hot	hot	JJ
6745	2921	12	fire	fire	NN
6745	2921	13	,	,	,
6745	2921	14	if	if	IN
6745	2921	15	to	to	TO
6745	2921	16	be	be	VB
6745	2921	17	roasted	roast	VBN
6745	2921	18	in	in	IN
6745	2921	19	the	the	DT
6745	2921	20	tin	tin	NN
6745	2921	21	kitchen	kitchen	NN
6745	2921	22	,	,	,
6745	2921	23	or	or	CC
6745	2921	24	else	else	RB
6745	2921	25	in	in	IN
6745	2921	26	a	a	DT
6745	2921	27	very	very	RB
6745	2921	28	hot	hot	JJ
6745	2921	29	oven	oven	NN
6745	2921	30	.	.	.
6745	2922	1	As	as	IN
6745	2922	2	the	the	DT
6745	2922	3	paste	paste	NN
6745	2922	4	browns	brown	VBZ
6745	2922	5	,	,	,
6745	2922	6	baste	baste	VBZ
6745	2922	7	it	-PRON-	PRP
6745	2922	8	frequently	frequently	RB
6745	2922	9	with	with	IN
6745	2922	10	the	the	DT
6745	2922	11	gravy	gravy	NN
6745	2922	12	in	in	IN
6745	2922	13	the	the	DT
6745	2922	14	pan	pan	NN
6745	2922	15	.	.	.
6745	2923	1	When	when	WRB
6745	2923	2	it	-PRON-	PRP
6745	2923	3	has	have	VBZ
6745	2923	4	been	be	VBN
6745	2923	5	cooking	cook	VBG
6745	2923	6	one	one	CD
6745	2923	7	hour	hour	NN
6745	2923	8	and	and	CC
6745	2923	9	a	a	DT
6745	2923	10	half	half	NN
6745	2923	11	,	,	,
6745	2923	12	take	take	VB
6745	2923	13	off	off	RP
6745	2923	14	the	the	DT
6745	2923	15	paste	paste	NN
6745	2923	16	,	,	,
6745	2923	17	cover	cover	VB
6745	2923	18	with	with	IN
6745	2923	19	butter	butter	NN
6745	2923	20	,	,	,
6745	2923	21	and	and	CC
6745	2923	22	dredge	dredge	NN
6745	2923	23	thickly	thickly	RB
6745	2923	24	with	with	IN
6745	2923	25	flour	flour	NN
6745	2923	26	.	.	.
6745	2924	1	Cook	cook	VB
6745	2924	2	one	one	CD
6745	2924	3	hour	hour	NN
6745	2924	4	longer	long	RBR
6745	2924	5	,	,	,
6745	2924	6	basting	baste	VBG
6745	2924	7	frequently	frequently	RB
6745	2924	8	with	with	IN
6745	2924	9	butter	butter	NN
6745	2924	10	,	,	,
6745	2924	11	salt	salt	NN
6745	2924	12	and	and	CC
6745	2924	13	flour	flour	NN
6745	2924	14	.	.	.
6745	2925	1	Make	make	VB
6745	2925	2	the	the	DT
6745	2925	3	gravy	gravy	NN
6745	2925	4	the	the	DT
6745	2925	5	same	same	JJ
6745	2925	6	as	as	IN
6745	2925	7	for	for	IN
6745	2925	8	a	a	DT
6745	2925	9	saddle	saddle	NN
6745	2925	10	of	of	IN
6745	2925	11	venison	venison	NNP
6745	2925	12	,	,	,
6745	2925	13	or	or	CC
6745	2925	14	serve	serve	VB
6745	2925	15	with	with	IN
6745	2925	16	game	game	NN
6745	2925	17	sauce	sauce	NN
6745	2925	18	.	.	.
6745	2926	1	The	the	DT
6745	2926	2	time	time	NN
6745	2926	3	given	give	VBN
6745	2926	4	is	be	VBZ
6745	2926	5	for	for	IN
6745	2926	6	a	a	DT
6745	2926	7	leg	leg	NN
6745	2926	8	weighing	weigh	VBG
6745	2926	9	about	about	IN
6745	2926	10	fifteen	fifteen	CD
6745	2926	11	pounds	pound	NNS
6745	2926	12	.	.	.
6745	2927	1	ENTREES	entrees	RB
6745	2927	2	.	.	.
6745	2928	1	Fillet	Fillet	NNP
6745	2928	2	of	of	IN
6745	2928	3	Beef	Beef	NNP
6745	2928	4	,	,	,
6745	2928	5	Larded	Larded	NNP
6745	2928	6	.	.	.
6745	2929	1	The	the	DT
6745	2929	2	true	true	JJ
6745	2929	3	fillet	fillet	NN
6745	2929	4	is	be	VBZ
6745	2929	5	the	the	DT
6745	2929	6	tenderloin	tenderloin	JJ
6745	2929	7	,	,	,
6745	2929	8	although	although	IN
6745	2929	9	sometimes	sometimes	RB
6745	2929	10	one	one	PRP
6745	2929	11	will	will	MD
6745	2929	12	see	see	VB
6745	2929	13	a	a	DT
6745	2929	14	rib	rib	NN
6745	2929	15	roast	roast	NN
6745	2929	16	,	,	,
6745	2929	17	boned	bone	VBN
6745	2929	18	and	and	CC
6745	2929	19	rolled	roll	VBN
6745	2929	20	,	,	,
6745	2929	21	called	call	VBD
6745	2929	22	a	a	DT
6745	2929	23	fillet	fillet	NN
6745	2929	24	.	.	.
6745	2930	1	A	a	DT
6745	2930	2	short	short	JJ
6745	2930	3	fillet	fillet	NN
6745	2930	4	,	,	,
6745	2930	5	weighing	weigh	VBG
6745	2930	6	from	from	IN
6745	2930	7	two	two	CD
6745	2930	8	and	and	CC
6745	2930	9	a	a	DT
6745	2930	10	half	half	NN
6745	2930	11	to	to	IN
6745	2930	12	three	three	CD
6745	2930	13	pounds	pound	NNS
6745	2930	14	(	(	-LRB-
6745	2930	15	the	the	DT
6745	2930	16	average	average	JJ
6745	2930	17	weight	weight	NN
6745	2930	18	from	from	IN
6745	2930	19	a	a	DT
6745	2930	20	very	very	RB
6745	2930	21	large	large	JJ
6745	2930	22	rump	rump	NN
6745	2930	23	)	)	-RRB-
6745	2930	24	,	,	,
6745	2930	25	will	will	MD
6745	2930	26	suffice	suffice	VB
6745	2930	27	for	for	IN
6745	2930	28	ten	ten	CD
6745	2930	29	persons	person	NNS
6745	2930	30	at	at	IN
6745	2930	31	a	a	DT
6745	2930	32	dinner	dinner	NN
6745	2930	33	where	where	WRB
6745	2930	34	this	this	DT
6745	2930	35	is	be	VBZ
6745	2930	36	served	serve	VBN
6745	2930	37	as	as	IN
6745	2930	38	one	one	CD
6745	2930	39	course	course	NN
6745	2930	40	;	;	:
6745	2930	41	and	and	CC
6745	2930	42	if	if	IN
6745	2930	43	a	a	DT
6745	2930	44	larger	large	JJR
6745	2930	45	quantity	quantity	NN
6745	2930	46	is	be	VBZ
6745	2930	47	wanted	want	VBN
6745	2930	48	a	a	DT
6745	2930	49	great	great	JJ
6745	2930	50	saving	saving	NN
6745	2930	51	will	will	MD
6745	2930	52	still	still	RB
6745	2930	53	be	be	VB
6745	2930	54	made	make	VBN
6745	2930	55	if	if	IN
6745	2930	56	two	two	CD
6745	2930	57	short	short	JJ
6745	2930	58	fillets	fillet	NNS
6745	2930	59	are	be	VBP
6745	2930	60	used	use	VBN
6745	2930	61	.	.	.
6745	2931	1	They	-PRON-	PRP
6745	2931	2	cost	cost	VBP
6745	2931	3	about	about	RB
6745	2931	4	two	two	CD
6745	2931	5	dollars	dollar	NNS
6745	2931	6	,	,	,
6745	2931	7	while	while	IN
6745	2931	8	a	a	DT
6745	2931	9	large	large	JJ
6745	2931	10	one	one	NN
6745	2931	11	,	,	,
6745	2931	12	weighing	weigh	VBG
6745	2931	13	the	the	DT
6745	2931	14	same	same	JJ
6745	2931	15	amount	amount	NN
6745	2931	16	,	,	,
6745	2931	17	would	would	MD
6745	2931	18	cost	cost	VB
6745	2931	19	five	five	CD
6745	2931	20	dollars	dollar	NNS
6745	2931	21	,	,	,
6745	2931	22	Fillet	Fillet	NNP
6745	2931	23	of	of	IN
6745	2931	24	beef	beef	NN
6745	2931	25	is	be	VBZ
6745	2931	26	one	one	CD
6745	2931	27	of	of	IN
6745	2931	28	the	the	DT
6745	2931	29	simplest	simple	JJS
6745	2931	30	,	,	,
6745	2931	31	safest	safe	JJS
6745	2931	32	and	and	CC
6745	2931	33	most	most	RBS
6745	2931	34	satisfactory	satisfactory	JJ
6745	2931	35	dishes	dish	NNS
6745	2931	36	that	that	WDT
6745	2931	37	a	a	DT
6745	2931	38	lady	lady	NN
6745	2931	39	can	can	MD
6745	2931	40	prepare	prepare	VB
6745	2931	41	for	for	IN
6745	2931	42	either	either	CC
6745	2931	43	her	-PRON-	PRP$
6745	2931	44	own	own	JJ
6745	2931	45	family	family	NN
6745	2931	46	or	or	CC
6745	2931	47	guests	guest	NNS
6745	2931	48	.	.	.
6745	2932	1	After	after	IN
6745	2932	2	a	a	DT
6745	2932	3	single	single	JJ
6745	2932	4	trial	trial	NN
6745	2932	5	she	-PRON-	PRP
6745	2932	6	will	will	MD
6745	2932	7	think	think	VB
6745	2932	8	no	no	DT
6745	2932	9	more	more	JJR
6745	2932	10	of	of	IN
6745	2932	11	it	-PRON-	PRP
6745	2932	12	than	than	IN
6745	2932	13	of	of	IN
6745	2932	14	broiling	broil	VBG
6745	2932	15	a	a	DT
6745	2932	16	beef	beef	NN
6745	2932	17	steak	steak	NN
6745	2932	18	.	.	.
6745	2933	1	First	first	RB
6745	2933	2	,	,	,
6745	2933	3	remove	remove	VB
6745	2933	4	from	from	IN
6745	2933	5	the	the	DT
6745	2933	6	fillet	fillet	NN
6745	2933	7	,	,	,
6745	2933	8	with	with	IN
6745	2933	9	a	a	DT
6745	2933	10	sharp	sharp	JJ
6745	2933	11	knife	knife	NN
6745	2933	12	,	,	,
6745	2933	13	every	every	DT
6745	2933	14	shred	shred	NN
6745	2933	15	of	of	IN
6745	2933	16	muscle	muscle	NN
6745	2933	17	,	,	,
6745	2933	18	ligament	ligament	NN
6745	2933	19	and	and	CC
6745	2933	20	thin	thin	JJ
6745	2933	21	,	,	,
6745	2933	22	tough	tough	JJ
6745	2933	23	skin	skin	NN
6745	2933	24	.	.	.
6745	2934	1	If	if	IN
6745	2934	2	it	-PRON-	PRP
6745	2934	3	is	be	VBZ
6745	2934	4	not	not	RB
6745	2934	5	then	then	RB
6745	2934	6	of	of	IN
6745	2934	7	a	a	DT
6745	2934	8	good	good	JJ
6745	2934	9	round	round	JJ
6745	2934	10	shape	shape	NN
6745	2934	11	,	,	,
6745	2934	12	skewer	skewer	VBD
6745	2934	13	it	-PRON-	PRP
6745	2934	14	into	into	IN
6745	2934	15	shape	shape	NN
6745	2934	16	.	.	.
6745	2935	1	Draw	draw	VB
6745	2935	2	a	a	DT
6745	2935	3	line	line	NN
6745	2935	4	through	through	IN
6745	2935	5	the	the	DT
6745	2935	6	centre	centre	NN
6745	2935	7	,	,	,
6745	2935	8	and	and	CC
6745	2935	9	lard	lard	NN
6745	2935	10	with	with	IN
6745	2935	11	two	two	CD
6745	2935	12	rows	row	NNS
6745	2935	13	of	of	IN
6745	2935	14	pork	pork	NN
6745	2935	15	,	,	,
6745	2935	16	having	have	VBG
6745	2935	17	them	-PRON-	PRP
6745	2935	18	meet	meet	VB
6745	2935	19	at	at	IN
6745	2935	20	this	this	DT
6745	2935	21	line	line	NN
6745	2935	22	.	.	.
6745	2936	1	Dredge	dredge	NN
6745	2936	2	well	well	RB
6745	2936	3	with	with	IN
6745	2936	4	salt	salt	NN
6745	2936	5	,	,	,
6745	2936	6	pepper	pepper	NN
6745	2936	7	and	and	CC
6745	2936	8	flour	flour	NN
6745	2936	9	,	,	,
6745	2936	10	and	and	CC
6745	2936	11	put	put	VBD
6745	2936	12	,	,	,
6745	2936	13	without	without	IN
6745	2936	14	water	water	NN
6745	2936	15	,	,	,
6745	2936	16	in	in	IN
6745	2936	17	a	a	DT
6745	2936	18	very	very	RB
6745	2936	19	small	small	JJ
6745	2936	20	pan	pan	NN
6745	2936	21	.	.	.
6745	2937	1	Place	place	NN
6745	2937	2	in	in	IN
6745	2937	3	a	a	DT
6745	2937	4	hot	hot	JJ
6745	2937	5	oven	oven	NN
6745	2937	6	for	for	IN
6745	2937	7	thirty	thirty	CD
6745	2937	8	minutes	minute	NNS
6745	2937	9	.	.	.
6745	2938	1	Let	let	VB
6745	2938	2	it	-PRON-	PRP
6745	2938	3	be	be	VB
6745	2938	4	in	in	IN
6745	2938	5	the	the	DT
6745	2938	6	lower	low	JJR
6745	2938	7	part	part	NN
6745	2938	8	of	of	IN
6745	2938	9	the	the	DT
6745	2938	10	oven	oven	NN
6745	2938	11	the	the	DT
6745	2938	12	first	first	JJ
6745	2938	13	ten	ten	CD
6745	2938	14	minutes	minute	NNS
6745	2938	15	,	,	,
6745	2938	16	then	then	RB
6745	2938	17	place	place	VB
6745	2938	18	on	on	IN
6745	2938	19	the	the	DT
6745	2938	20	upper	upper	JJ
6745	2938	21	grate	grate	NN
6745	2938	22	.	.	.
6745	2939	1	Serve	serve	VB
6745	2939	2	with	with	IN
6745	2939	3	mushroom	mushroom	NN
6745	2939	4	,	,	,
6745	2939	5	Hollandaise	Hollandaise	NNP
6745	2939	6	or	or	CC
6745	2939	7	tomato	tomato	NNP
6745	2939	8	sauce	sauce	NN
6745	2939	9	,	,	,
6745	2939	10	or	or	CC
6745	2939	11	with	with	IN
6745	2939	12	potato	potato	NN
6745	2939	13	balls	ball	NNS
6745	2939	14	.	.	.
6745	2940	1	If	if	IN
6745	2940	2	with	with	IN
6745	2940	3	sauce	sauce	NN
6745	2940	4	,	,	,
6745	2940	5	this	this	DT
6745	2940	6	should	should	MD
6745	2940	7	be	be	VB
6745	2940	8	poured	pour	VBN
6745	2940	9	around	around	IN
6745	2940	10	the	the	DT
6745	2940	11	fillet	fillet	NN
6745	2940	12	,	,	,
6745	2940	13	the	the	DT
6745	2940	14	time	time	NN
6745	2940	15	given	give	VBN
6745	2940	16	cooks	cook	NNS
6745	2940	17	a	a	DT
6745	2940	18	fillet	fillet	NN
6745	2940	19	of	of	IN
6745	2940	20	any	any	DT
6745	2940	21	size	size	NN
6745	2940	22	,	,	,
6745	2940	23	the	the	DT
6745	2940	24	shape	shape	NN
6745	2940	25	being	be	VBG
6745	2940	26	such	such	JJ
6745	2940	27	that	that	IN
6745	2940	28	it	-PRON-	PRP
6745	2940	29	will	will	MD
6745	2940	30	take	take	VB
6745	2940	31	half	half	PDT
6745	2940	32	an	an	DT
6745	2940	33	hour	hour	NN
6745	2940	34	for	for	IN
6745	2940	35	either	either	CC
6745	2940	36	two	two	CD
6745	2940	37	or	or	CC
6745	2940	38	six	six	CD
6745	2940	39	pounds	pound	NNS
6745	2940	40	.	.	.
6745	2941	1	Save	save	VB
6745	2941	2	the	the	DT
6745	2941	3	fat	fat	NN
6745	2941	4	trimmed	trim	VBN
6745	2941	5	from	from	IN
6745	2941	6	the	the	DT
6745	2941	7	fillet	fillet	NN
6745	2941	8	for	for	IN
6745	2941	9	frying	frying	NN
6745	2941	10	,	,	,
6745	2941	11	and	and	CC
6745	2941	12	the	the	DT
6745	2941	13	lean	lean	JJ
6745	2941	14	part	part	NN
6745	2941	15	for	for	IN
6745	2941	16	soup	soup	NN
6745	2941	17	stock	stock	NN
6745	2941	18	.	.	.
6745	2942	1	Fillet	Fillet	NNP
6745	2942	2	of	of	IN
6745	2942	3	Beef	Beef	NNP
6745	2942	4	à	à	NNP
6745	2942	5	la	la	NNP
6745	2942	6	Hollandaise	Hollandaise	NNP
6745	2942	7	.	.	.
6745	2943	1	Trim	trim	VB
6745	2943	2	and	and	CC
6745	2943	3	cut	cut	VB
6745	2943	4	the	the	DT
6745	2943	5	short	short	JJ
6745	2943	6	fillet	fillet	NN
6745	2943	7	into	into	IN
6745	2943	8	slices	slice	NNS
6745	2943	9	about	about	IN
6745	2943	10	half	half	PDT
6745	2943	11	an	an	DT
6745	2943	12	inch	inch	NN
6745	2943	13	thick	thick	JJ
6745	2943	14	.	.	.
6745	2944	1	Season	season	NN
6745	2944	2	these	these	DT
6745	2944	3	well	well	RB
6745	2944	4	with	with	IN
6745	2944	5	salt	salt	NN
6745	2944	6	,	,	,
6745	2944	7	and	and	CC
6745	2944	8	then	then	RB
6745	2944	9	lay	lie	VBD
6745	2944	10	in	in	IN
6745	2944	11	a	a	DT
6745	2944	12	pan	pan	NN
6745	2944	13	with	with	IN
6745	2944	14	six	six	CD
6745	2944	15	table-	table-	NN
6745	2944	16	spoonfuls	spoonful	NNS
6745	2944	17	of	of	IN
6745	2944	18	butter	butter	NN
6745	2944	19	,	,	,
6745	2944	20	just	just	RB
6745	2944	21	warm	warm	JJ
6745	2944	22	enough	enough	RB
6745	2944	23	to	to	TO
6745	2944	24	be	be	VB
6745	2944	25	oily	oily	RB
6745	2944	26	.	.	.
6745	2945	1	Squeeze	squeeze	VB
6745	2945	2	the	the	DT
6745	2945	3	juice	juice	NN
6745	2945	4	of	of	IN
6745	2945	5	a	a	DT
6745	2945	6	quarter	quarter	NN
6745	2945	7	of	of	IN
6745	2945	8	a	a	DT
6745	2945	9	lemon	lemon	NN
6745	2945	10	over	over	IN
6745	2945	11	them	-PRON-	PRP
6745	2945	12	.	.	.
6745	2946	1	Let	let	VB
6745	2946	2	them	-PRON-	PRP
6745	2946	3	stand	stand	VB
6745	2946	4	one	one	CD
6745	2946	5	hour	hour	NN
6745	2946	6	;	;	:
6745	2946	7	then	then	RB
6745	2946	8	dip	dip	VB
6745	2946	9	lightly	lightly	RB
6745	2946	10	in	in	IN
6745	2946	11	flour	flour	NN
6745	2946	12	,	,	,
6745	2946	13	place	place	NN
6745	2946	14	in	in	IN
6745	2946	15	the	the	DT
6745	2946	16	double	double	JJ
6745	2946	17	broiler	broiler	NN
6745	2946	18	,	,	,
6745	2946	19	and	and	CC
6745	2946	20	cook	cook	NN
6745	2946	21	for	for	IN
6745	2946	22	six	six	CD
6745	2946	23	minutes	minute	NNS
6745	2946	24	over	over	IN
6745	2946	25	a	a	DT
6745	2946	26	very	very	RB
6745	2946	27	bright	bright	JJ
6745	2946	28	fire	fire	NN
6745	2946	29	.	.	.
6745	2947	1	Have	have	VBP
6745	2947	2	a	a	DT
6745	2947	3	mound	mound	NN
6745	2947	4	of	of	IN
6745	2947	5	mashed	mashed	JJ
6745	2947	6	potatoes	potato	NNS
6745	2947	7	in	in	IN
6745	2947	8	the	the	DT
6745	2947	9	centre	centre	NN
6745	2947	10	of	of	IN
6745	2947	11	a	a	DT
6745	2947	12	hot	hot	JJ
6745	2947	13	dish	dish	NN
6745	2947	14	,	,	,
6745	2947	15	and	and	CC
6745	2947	16	rest	rest	VB
6745	2947	17	the	the	DT
6745	2947	18	slices	slice	NNS
6745	2947	19	against	against	IN
6745	2947	20	this	this	DT
6745	2947	21	.	.	.
6745	2948	1	Pour	pour	VB
6745	2948	2	a	a	DT
6745	2948	3	Hollandaise	Hollandaise	NNP
6745	2948	4	sauce	sauce	NN
6745	2948	5	around	around	RB
6745	2948	6	.	.	.
6745	2949	1	Garnish	garnish	VB
6745	2949	2	with	with	IN
6745	2949	3	parsley	parsley	NN
6745	2949	4	.	.	.
6745	2950	1	Fillet	Fillet	NNP
6745	2950	2	of	of	IN
6745	2950	3	Beef	Beef	NNP
6745	2950	4	à	à	NNP
6745	2950	5	l'Allemand	l'Allemand	NNP
6745	2950	6	.	.	.
6745	2951	1	Trim	trim	VB
6745	2951	2	the	the	DT
6745	2951	3	fillet	fillet	NN
6745	2951	4	and	and	CC
6745	2951	5	skewer	skewer	VB
6745	2951	6	it	-PRON-	PRP
6745	2951	7	into	into	IN
6745	2951	8	a	a	DT
6745	2951	9	good	good	JJ
6745	2951	10	shape	shape	NN
6745	2951	11	.	.	.
6745	2952	1	Season	season	NN
6745	2952	2	well	well	RB
6745	2952	3	with	with	IN
6745	2952	4	pepper	pepper	NN
6745	2952	5	and	and	CC
6745	2952	6	salt	salt	NN
6745	2952	7	.	.	.
6745	2953	1	Have	have	VB
6745	2953	2	one	one	CD
6745	2953	3	egg	egg	NN
6745	2953	4	and	and	CC
6745	2953	5	half	half	PDT
6745	2953	6	a	a	DT
6745	2953	7	teaspoonful	teaspoonful	NN
6745	2953	8	of	of	IN
6745	2953	9	sugar	sugar	NN
6745	2953	10	well	well	RB
6745	2953	11	beaten	beat	VBN
6745	2953	12	together	together	RB
6745	2953	13	;	;	:
6745	2953	14	roll	roll	VB
6745	2953	15	the	the	DT
6745	2953	16	fillet	fillet	NN
6745	2953	17	in	in	IN
6745	2953	18	this	this	DT
6745	2953	19	and	and	CC
6745	2953	20	then	then	RB
6745	2953	21	in	in	IN
6745	2953	22	bread	bread	NN
6745	2953	23	crumbs	crumb	NNS
6745	2953	24	.	.	.
6745	2954	1	Bake	bake	VB
6745	2954	2	in	in	IN
6745	2954	3	the	the	DT
6745	2954	4	oven	oven	NN
6745	2954	5	for	for	IN
6745	2954	6	thirty	thirty	CD
6745	2954	7	minutes	minute	NNS
6745	2954	8	.	.	.
6745	2955	1	Serve	serve	VB
6745	2955	2	with	with	IN
6745	2955	3	Allemand	Allemand	NNP
6745	2955	4	sauce	sauce	NN
6745	2955	5	poured	pour	VBD
6745	2955	6	around	around	IN
6745	2955	7	it	-PRON-	PRP
6745	2955	8	.	.	.
6745	2956	1	Fillet	Fillet	NNP
6745	2956	2	of	of	IN
6745	2956	3	Beef	Beef	NNP
6745	2956	4	in	in	IN
6745	2956	5	Jelly	Jelly	NNP
6745	2956	6	.	.	.
6745	2957	1	Trim	trim	VB
6745	2957	2	a	a	DT
6745	2957	3	short	short	JJ
6745	2957	4	fillet	fillet	NN
6745	2957	5	,	,	,
6745	2957	6	and	and	CC
6745	2957	7	cut	cut	VB
6745	2957	8	a	a	DT
6745	2957	9	deep	deep	JJ
6745	2957	10	incision	incision	NN
6745	2957	11	in	in	IN
6745	2957	12	the	the	DT
6745	2957	13	side	side	NN
6745	2957	14	,	,	,
6745	2957	15	being	be	VBG
6745	2957	16	careful	careful	JJ
6745	2957	17	not	not	RB
6745	2957	18	to	to	TO
6745	2957	19	go	go	VB
6745	2957	20	through	through	RP
6745	2957	21	to	to	IN
6745	2957	22	the	the	DT
6745	2957	23	other	other	JJ
6745	2957	24	side	side	NN
6745	2957	25	or	or	CC
6745	2957	26	the	the	DT
6745	2957	27	ends	end	NNS
6745	2957	28	.	.	.
6745	2958	1	Fill	fill	VB
6745	2958	2	this	this	DT
6745	2958	3	with	with	IN
6745	2958	4	one	one	CD
6745	2958	5	cupful	cupful	NN
6745	2958	6	of	of	IN
6745	2958	7	veal	veal	NN
6745	2958	8	,	,	,
6745	2958	9	prepared	prepare	VBD
6745	2958	10	as	as	IN
6745	2958	11	for	for	IN
6745	2958	12	quenelles	quenelles	NN
6745	2958	13	,	,	,
6745	2958	14	and	and	CC
6745	2958	15	the	the	DT
6745	2958	16	whites	white	NNS
6745	2958	17	of	of	IN
6745	2958	18	three	three	CD
6745	2958	19	hard	hard	RB
6745	2958	20	-	-	HYPH
6745	2958	21	boiled	boil	VBN
6745	2958	22	eggs	egg	NNS
6745	2958	23	,	,	,
6745	2958	24	cut	cut	VBN
6745	2958	25	into	into	IN
6745	2958	26	rings	ring	NNS
6745	2958	27	.	.	.
6745	2959	1	Sew	sew	VB
6745	2959	2	up	up	IN
6745	2959	3	the	the	DT
6745	2959	4	openings	opening	NNS
6745	2959	5	,	,	,
6745	2959	6	and	and	CC
6745	2959	7	bind	bind	VB
6745	2959	8	the	the	DT
6745	2959	9	fillet	fillet	NN
6745	2959	10	into	into	IN
6745	2959	11	good	good	JJ
6745	2959	12	shape	shape	NN
6745	2959	13	with	with	IN
6745	2959	14	broad	broad	JJ
6745	2959	15	bands	band	NNS
6745	2959	16	of	of	IN
6745	2959	17	cotton	cotton	NN
6745	2959	18	cloth	cloth	NN
6745	2959	19	.	.	.
6745	2960	1	Put	put	VB
6745	2960	2	in	in	RP
6745	2960	3	a	a	DT
6745	2960	4	deep	deep	JJ
6745	2960	5	stew	stew	NN
6745	2960	6	-	-	HYPH
6745	2960	7	pan	pan	NN
6745	2960	8	two	two	CD
6745	2960	9	slices	slice	NNS
6745	2960	10	of	of	IN
6745	2960	11	ham	ham	NN
6745	2960	12	and	and	CC
6745	2960	13	two	two	CD
6745	2960	14	of	of	IN
6745	2960	15	pork	pork	NN
6745	2960	16	,	,	,
6745	2960	17	and	and	CC
6745	2960	18	place	place	VB
6745	2960	19	the	the	DT
6745	2960	20	fillet	fillet	NN
6745	2960	21	on	on	IN
6745	2960	22	them	-PRON-	PRP
6745	2960	23	;	;	:
6745	2960	24	then	then	RB
6745	2960	25	put	put	VB
6745	2960	26	in	in	RP
6745	2960	27	two	two	CD
6745	2960	28	calf	calf	NN
6745	2960	29	's	's	POS
6745	2960	30	feet	foot	NNS
6745	2960	31	,	,	,
6745	2960	32	two	two	CD
6745	2960	33	stalks	stalk	NNS
6745	2960	34	of	of	IN
6745	2960	35	celery	celery	NN
6745	2960	36	and	and	CC
6745	2960	37	two	two	CD
6745	2960	38	quarts	quart	NNS
6745	2960	39	of	of	IN
6745	2960	40	clear	clear	JJ
6745	2960	41	stock	stock	NN
6745	2960	42	.	.	.
6745	2961	1	Simmer	simmer	NN
6745	2961	2	gently	gently	RB
6745	2961	3	two	two	CD
6745	2961	4	hours	hour	NNS
6745	2961	5	and	and	CC
6745	2961	6	a	a	DT
6745	2961	7	half	half	NN
6745	2961	8	.	.	.
6745	2962	1	Take	take	VB
6745	2962	2	up	up	RP
6745	2962	3	the	the	DT
6745	2962	4	fillet	fillet	NN
6745	2962	5	,	,	,
6745	2962	6	and	and	CC
6745	2962	7	set	set	VBD
6745	2962	8	away	away	RB
6745	2962	9	to	to	IN
6745	2962	10	cool	cool	JJ
6745	2962	11	.	.	.
6745	2963	1	Strain	strain	VB
6745	2963	2	the	the	DT
6745	2963	3	stock	stock	NN
6745	2963	4	,	,	,
6745	2963	5	and	and	CC
6745	2963	6	set	set	VBD
6745	2963	7	away	away	RB
6745	2963	8	to	to	IN
6745	2963	9	harden	harden	NNP
6745	2963	10	.	.	.
6745	2964	1	When	when	WRB
6745	2964	2	hard	hard	RB
6745	2964	3	,	,	,
6745	2964	4	scrape	scrape	NN
6745	2964	5	of	of	IN
6745	2964	6	every	every	DT
6745	2964	7	particle	particle	NN
6745	2964	8	of	of	IN
6745	2964	9	fat	fat	NN
6745	2964	10	,	,	,
6745	2964	11	and	and	CC
6745	2964	12	put	put	VBD
6745	2964	13	on	on	IN
6745	2964	14	the	the	DT
6745	2964	15	fire	fire	NN
6745	2964	16	in	in	IN
6745	2964	17	a	a	DT
6745	2964	18	clean	clean	JJ
6745	2964	19	sauce	sauce	NN
6745	2964	20	-	-	HYPH
6745	2964	21	pan	pan	NN
6745	2964	22	,	,	,
6745	2964	23	with	with	IN
6745	2964	24	half	half	PDT
6745	2964	25	a	a	DT
6745	2964	26	slice	slice	NN
6745	2964	27	of	of	IN
6745	2964	28	onion	onion	NN
6745	2964	29	and	and	CC
6745	2964	30	the	the	DT
6745	2964	31	whites	white	NNS
6745	2964	32	of	of	IN
6745	2964	33	two	two	CD
6745	2964	34	eggs	egg	NNS
6745	2964	35	,	,	,
6745	2964	36	beaten	beat	VBN
6745	2964	37	with	with	IN
6745	2964	38	four	four	CD
6745	2964	39	table	table	NN
6745	2964	40	-	-	HYPH
6745	2964	41	spoonfuls	spoonful	NNS
6745	2964	42	of	of	IN
6745	2964	43	cold	cold	JJ
6745	2964	44	water	water	NN
6745	2964	45	.	.	.
6745	2965	1	When	when	WRB
6745	2965	2	this	this	DT
6745	2965	3	boils	boil	VBZ
6745	2965	4	,	,	,
6745	2965	5	season	season	NN
6745	2965	6	well	well	RB
6745	2965	7	with	with	IN
6745	2965	8	salt	salt	NN
6745	2965	9	,	,	,
6745	2965	10	and	and	CC
6745	2965	11	set	set	VBD
6745	2965	12	back	back	RP
6745	2965	13	where	where	WRB
6745	2965	14	it	-PRON-	PRP
6745	2965	15	will	will	MD
6745	2965	16	just	just	RB
6745	2965	17	simmer	simmer	VB
6745	2965	18	for	for	IN
6745	2965	19	half	half	PDT
6745	2965	20	an	an	DT
6745	2965	21	hour	hour	NN
6745	2965	22	;	;	:
6745	2965	23	then	then	RB
6745	2965	24	strain	strain	VB
6745	2965	25	through	through	IN
6745	2965	26	a	a	DT
6745	2965	27	napkin	napkin	NN
6745	2965	28	.	.	.
6745	2966	1	Pour	pour	VB
6745	2966	2	a	a	DT
6745	2966	3	little	little	JJ
6745	2966	4	of	of	IN
6745	2966	5	the	the	DT
6745	2966	6	jelly	jelly	NN
6745	2966	7	into	into	IN
6745	2966	8	a	a	DT
6745	2966	9	two	two	CD
6745	2966	10	-	-	HYPH
6745	2966	11	quart	quart	NN
6745	2966	12	charlotte	charlotte	NNP
6745	2966	13	russe	russe	NNP
6745	2966	14	mould	mould	NNP
6745	2966	15	(	(	-LRB-
6745	2966	16	half	half	PDT
6745	2966	17	an	an	DT
6745	2966	18	inch	inch	NN
6745	2966	19	deep	deep	JJ
6745	2966	20	)	)	-RRB-
6745	2966	21	,	,	,
6745	2966	22	and	and	CC
6745	2966	23	set	set	VBN
6745	2966	24	on	on	IN
6745	2966	25	the	the	DT
6745	2966	26	ice	ice	NN
6745	2966	27	to	to	TO
6745	2966	28	harden	harden	VB
6745	2966	29	.	.	.
6745	2967	1	As	as	RB
6745	2967	2	soon	soon	RB
6745	2967	3	as	as	IN
6745	2967	4	it	-PRON-	PRP
6745	2967	5	is	be	VBZ
6745	2967	6	hard	hard	JJ
6745	2967	7	,	,	,
6745	2967	8	decorate	decorate	JJ
6745	2967	9	with	with	IN
6745	2967	10	the	the	DT
6745	2967	11	egg	egg	NN
6745	2967	12	rings	ring	NNS
6745	2967	13	.	.	.
6745	2968	1	Add	add	VB
6745	2968	2	about	about	IN
6745	2968	3	three	three	CD
6745	2968	4	spoonfuls	spoonful	NNS
6745	2968	5	of	of	IN
6745	2968	6	the	the	DT
6745	2968	7	liquid	liquid	NN
6745	2968	8	jelly	jelly	RB
6745	2968	9	,	,	,
6745	2968	10	to	to	TO
6745	2968	11	set	set	VB
6745	2968	12	the	the	DT
6745	2968	13	eggs	egg	NNS
6745	2968	14	.	.	.
6745	2969	1	When	when	WRB
6745	2969	2	hard	hard	RB
6745	2969	3	,	,	,
6745	2969	4	add	add	VB
6745	2969	5	enough	enough	JJ
6745	2969	6	jelly	jelly	NN
6745	2969	7	to	to	TO
6745	2969	8	cover	cover	VB
6745	2969	9	the	the	DT
6745	2969	10	eggs	egg	NNS
6745	2969	11	,	,	,
6745	2969	12	and	and	CC
6745	2969	13	when	when	WRB
6745	2969	14	this	this	DT
6745	2969	15	is	be	VBZ
6745	2969	16	also	also	RB
6745	2969	17	hard	hard	JJ
6745	2969	18	,	,	,
6745	2969	19	trim	trim	VB
6745	2969	20	the	the	DT
6745	2969	21	ends	end	NNS
6745	2969	22	of	of	IN
6745	2969	23	the	the	DT
6745	2969	24	fillet	fillet	NN
6745	2969	25	,	,	,
6745	2969	26	and	and	CC
6745	2969	27	draw	draw	VB
6745	2969	28	out	out	RP
6745	2969	29	the	the	DT
6745	2969	30	thread	thread	NN
6745	2969	31	.	.	.
6745	2970	1	Place	place	NN
6745	2970	2	in	in	IN
6745	2970	3	the	the	DT
6745	2970	4	centre	centre	NN
6745	2970	5	of	of	IN
6745	2970	6	the	the	DT
6745	2970	7	mould	mould	NNP
6745	2970	8	,	,	,
6745	2970	9	and	and	CC
6745	2970	10	cover	cover	VB
6745	2970	11	with	with	IN
6745	2970	12	the	the	DT
6745	2970	13	remainder	remainder	NN
6745	2970	14	of	of	IN
6745	2970	15	the	the	DT
6745	2970	16	jelly	jelly	NN
6745	2970	17	.	.	.
6745	2971	1	If	if	IN
6745	2971	2	the	the	DT
6745	2971	3	fillet	fillet	NN
6745	2971	4	floats	float	VBZ
6745	2971	5	,	,	,
6745	2971	6	place	place	VB
6745	2971	7	a	a	DT
6745	2971	8	slight	slight	JJ
6745	2971	9	weight	weight	NN
6745	2971	10	on	on	IN
6745	2971	11	it	-PRON-	PRP
6745	2971	12	.	.	.
6745	2972	1	Set	Set	VBN
6745	2972	2	in	in	IN
6745	2972	3	the	the	DT
6745	2972	4	ice	ice	NN
6745	2972	5	chest	chest	NN
6745	2972	6	to	to	TO
6745	2972	7	harden	harden	VB
6745	2972	8	.	.	.
6745	2973	1	When	when	WRB
6745	2973	2	ready	ready	JJ
6745	2973	3	to	to	TO
6745	2973	4	serve	serve	VB
6745	2973	5	,	,	,
6745	2973	6	place	place	VB
6745	2973	7	the	the	DT
6745	2973	8	mould	mould	NN
6745	2973	9	in	in	IN
6745	2973	10	a	a	DT
6745	2973	11	pan	pan	NN
6745	2973	12	of	of	IN
6745	2973	13	warm	warm	JJ
6745	2973	14	water	water	NN
6745	2973	15	for	for	IN
6745	2973	16	half	half	PDT
6745	2973	17	a	a	DT
6745	2973	18	minute	minute	NN
6745	2973	19	,	,	,
6745	2973	20	and	and	CC
6745	2973	21	then	then	RB
6745	2973	22	turn	turn	VB
6745	2973	23	out	out	RP
6745	2973	24	the	the	DT
6745	2973	25	fillet	fillet	NN
6745	2973	26	gently	gently	RB
6745	2973	27	upon	upon	IN
6745	2973	28	a	a	DT
6745	2973	29	dish	dish	NN
6745	2973	30	.	.	.
6745	2974	1	Garnish	garnish	VB
6745	2974	2	with	with	IN
6745	2974	3	a	a	DT
6745	2974	4	circle	circle	NN
6745	2974	5	of	of	IN
6745	2974	6	egg	egg	NN
6745	2974	7	rings	ring	NNS
6745	2974	8	,	,	,
6745	2974	9	each	each	DT
6745	2974	10	of	of	IN
6745	2974	11	which	which	WDT
6745	2974	12	has	have	VBZ
6745	2974	13	a	a	DT
6745	2974	14	stoned	stone	VBN
6745	2974	15	olive	olive	NN
6745	2974	16	in	in	IN
6745	2974	17	the	the	DT
6745	2974	18	centre	centre	NN
6745	2974	19	.	.	.
6745	2975	1	Put	put	VB
6745	2975	2	here	here	RB
6745	2975	3	and	and	CC
6745	2975	4	there	there	RB
6745	2975	5	a	a	DT
6745	2975	6	sprig	sprig	NN
6745	2975	7	of	of	IN
6745	2975	8	parsley	parsley	NNP
6745	2975	9	.	.	.
6745	2976	1	Alamode	Alamode	NNP
6745	2976	2	Beef	Beef	NNP
6745	2976	3	.	.	.
6745	2977	1	Six	six	CD
6745	2977	2	pounds	pound	NNS
6745	2977	3	of	of	IN
6745	2977	4	the	the	DT
6745	2977	5	upper	upper	JJ
6745	2977	6	part	part	NN
6745	2977	7	,	,	,
6745	2977	8	or	or	CC
6745	2977	9	of	of	IN
6745	2977	10	the	the	DT
6745	2977	11	vein	vein	NN
6745	2977	12	,	,	,
6745	2977	13	of	of	IN
6745	2977	14	the	the	DT
6745	2977	15	round	round	NN
6745	2977	16	of	of	IN
6745	2977	17	beef	beef	NN
6745	2977	18	,	,	,
6745	2977	19	half	half	PDT
6745	2977	20	a	a	DT
6745	2977	21	pound	pound	NN
6745	2977	22	of	of	IN
6745	2977	23	fat	fat	JJ
6745	2977	24	salt	salt	NN
6745	2977	25	pork	pork	NN
6745	2977	26	,	,	,
6745	2977	27	three	three	CD
6745	2977	28	table	table	NN
6745	2977	29	-	-	HYPH
6745	2977	30	spoonfuls	spoonful	NNS
6745	2977	31	of	of	IN
6745	2977	32	butter	butter	NN
6745	2977	33	,	,	,
6745	2977	34	two	two	CD
6745	2977	35	onions	onion	NNS
6745	2977	36	,	,	,
6745	2977	37	half	half	PDT
6745	2977	38	a	a	DT
6745	2977	39	carrot	carrot	NN
6745	2977	40	,	,	,
6745	2977	41	half	half	PDT
6745	2977	42	a	a	DT
6745	2977	43	turnip	turnip	NN
6745	2977	44	,	,	,
6745	2977	45	two	two	CD
6745	2977	46	table	table	NN
6745	2977	47	-	-	HYPH
6745	2977	48	spoonfuls	spoonful	NNS
6745	2977	49	of	of	IN
6745	2977	50	vinegar	vinegar	NN
6745	2977	51	,	,	,
6745	2977	52	one	one	CD
6745	2977	53	of	of	IN
6745	2977	54	lemon	lemon	NN
6745	2977	55	juice	juice	NN
6745	2977	56	,	,	,
6745	2977	57	one	one	CD
6745	2977	58	heaping	heaping	NN
6745	2977	59	table	table	NN
6745	2977	60	-	-	HYPH
6745	2977	61	spoonful	spoonful	JJ
6745	2977	62	of	of	IN
6745	2977	63	salt	salt	NN
6745	2977	64	,	,	,
6745	2977	65	half	half	PDT
6745	2977	66	a	a	DT
6745	2977	67	teaspoonful	teaspoonful	NN
6745	2977	68	of	of	IN
6745	2977	69	pepper	pepper	NN
6745	2977	70	,	,	,
6745	2977	71	two	two	CD
6745	2977	72	cloves	clove	NNS
6745	2977	73	,	,	,
6745	2977	74	six	six	CD
6745	2977	75	allspice	allspice	NN
6745	2977	76	,	,	,
6745	2977	77	a	a	DT
6745	2977	78	small	small	JJ
6745	2977	79	piece	piece	NN
6745	2977	80	of	of	IN
6745	2977	81	stick	stick	NNP
6745	2977	82	cinnamon	cinnamon	NNP
6745	2977	83	,	,	,
6745	2977	84	a	a	DT
6745	2977	85	bouquet	bouquet	NN
6745	2977	86	of	of	IN
6745	2977	87	sweet	sweet	JJ
6745	2977	88	herbs	herb	NNS
6745	2977	89	,	,	,
6745	2977	90	two	two	CD
6745	2977	91	scant	scant	JJ
6745	2977	92	quarts	quart	NNS
6745	2977	93	of	of	IN
6745	2977	94	boiling	boil	VBG
6745	2977	95	water	water	NN
6745	2977	96	and	and	CC
6745	2977	97	four	four	CD
6745	2977	98	table	table	NN
6745	2977	99	-	-	HYPH
6745	2977	100	spoonfuls	spoonful	NNS
6745	2977	101	of	of	IN
6745	2977	102	flour	flour	NN
6745	2977	103	.	.	.
6745	2978	1	Cut	cut	VB
6745	2978	2	the	the	DT
6745	2978	3	pork	pork	NN
6745	2978	4	in	in	IN
6745	2978	5	thick	thick	JJ
6745	2978	6	strips--	strips--	NNP
6745	2978	7	as	as	RB
6745	2978	8	long	long	RB
6745	2978	9	as	as	IN
6745	2978	10	the	the	DT
6745	2978	11	meat	meat	NN
6745	2978	12	is	be	VBZ
6745	2978	13	thick	thick	JJ
6745	2978	14	,	,	,
6745	2978	15	and	and	CC
6745	2978	16	,	,	,
6745	2978	17	with	with	IN
6745	2978	18	a	a	DT
6745	2978	19	large	large	JJ
6745	2978	20	larding	larding	NN
6745	2978	21	needle	needle	NN
6745	2978	22	(	(	-LRB-
6745	2978	23	which	which	WDT
6745	2978	24	comes	come	VBZ
6745	2978	25	for	for	IN
6745	2978	26	this	this	DT
6745	2978	27	purpose	purpose	NN
6745	2978	28	)	)	-RRB-
6745	2978	29	,	,	,
6745	2978	30	draw	draw	VB
6745	2978	31	these	these	DT
6745	2978	32	through	through	IN
6745	2978	33	the	the	DT
6745	2978	34	meat	meat	NN
6745	2978	35	.	.	.
6745	2979	1	If	if	IN
6745	2979	2	you	-PRON-	PRP
6745	2979	3	do	do	VBP
6745	2979	4	not	not	RB
6745	2979	5	have	have	VB
6745	2979	6	the	the	DT
6745	2979	7	large	large	JJ
6745	2979	8	needle	needle	NN
6745	2979	9	,	,	,
6745	2979	10	make	make	VB
6745	2979	11	the	the	DT
6745	2979	12	holes	hole	NNS
6745	2979	13	with	with	IN
6745	2979	14	the	the	DT
6745	2979	15	boning	bone	VBG
6745	2979	16	knife	knife	NN
6745	2979	17	or	or	CC
6745	2979	18	the	the	DT
6745	2979	19	carving	carve	VBG
6745	2979	20	steel	steel	NN
6745	2979	21	,	,	,
6745	2979	22	and	and	CC
6745	2979	23	press	press	VB
6745	2979	24	the	the	DT
6745	2979	25	pork	pork	NN
6745	2979	26	through	through	IN
6745	2979	27	with	with	IN
6745	2979	28	the	the	DT
6745	2979	29	fingers	finger	NNS
6745	2979	30	.	.	.
6745	2980	1	Put	put	VB
6745	2980	2	the	the	DT
6745	2980	3	butter	butter	NN
6745	2980	4	in	in	IN
6745	2980	5	a	a	DT
6745	2980	6	six	six	CD
6745	2980	7	-	-	HYPH
6745	2980	8	quart	quart	NN
6745	2980	9	stew	stew	NN
6745	2980	10	-	-	HYPH
6745	2980	11	pan	pan	NN
6745	2980	12	,	,	,
6745	2980	13	and	and	CC
6745	2980	14	when	when	WRB
6745	2980	15	it	-PRON-	PRP
6745	2980	16	melts	melt	VBZ
6745	2980	17	,	,	,
6745	2980	18	add	add	VB
6745	2980	19	the	the	DT
6745	2980	20	vegetables	vegetable	NNS
6745	2980	21	,	,	,
6745	2980	22	cut	cut	VB
6745	2980	23	fine	fine	JJ
6745	2980	24	.	.	.
6745	2981	1	Let	let	VB
6745	2981	2	them	-PRON-	PRP
6745	2981	3	cook	cook	VB
6745	2981	4	five	five	CD
6745	2981	5	minutes	minute	NNS
6745	2981	6	,	,	,
6745	2981	7	stirring	stir	VBG
6745	2981	8	all	all	PDT
6745	2981	9	the	the	DT
6745	2981	10	while	while	NN
6745	2981	11	.	.	.
6745	2982	1	Put	put	VB
6745	2982	2	in	in	IN
6745	2982	3	the	the	DT
6745	2982	4	meat	meat	NN
6745	2982	5	,	,	,
6745	2982	6	which	which	WDT
6745	2982	7	has	have	VBZ
6745	2982	8	been	be	VBN
6745	2982	9	well	well	RB
6745	2982	10	dredged	dredge	VBN
6745	2982	11	with	with	IN
6745	2982	12	the	the	DT
6745	2982	13	flour	flour	NN
6745	2982	14	;	;	:
6745	2982	15	brown	brown	JJ
6745	2982	16	on	on	IN
6745	2982	17	one	one	CD
6745	2982	18	aide	aide	NN
6745	2982	19	,	,	,
6745	2982	20	and	and	CC
6745	2982	21	then	then	RB
6745	2982	22	turn	turn	VB
6745	2982	23	,	,	,
6745	2982	24	and	and	CC
6745	2982	25	brown	brown	VB
6745	2982	26	the	the	DT
6745	2982	27	other	other	JJ
6745	2982	28	.	.	.
6745	2983	1	Add	add	VB
6745	2983	2	one	one	CD
6745	2983	3	quart	quart	NN
6745	2983	4	of	of	IN
6745	2983	5	the	the	DT
6745	2983	6	water	water	NN
6745	2983	7	;	;	:
6745	2983	8	stir	stir	VB
6745	2983	9	well	well	RB
6745	2983	10	,	,	,
6745	2983	11	and	and	CC
6745	2983	12	then	then	RB
6745	2983	13	add	add	VB
6745	2983	14	the	the	DT
6745	2983	15	other	other	JJ
6745	2983	16	,	,	,
6745	2983	17	with	with	IN
6745	2983	18	the	the	DT
6745	2983	19	spice	spice	NN
6745	2983	20	,	,	,
6745	2983	21	herbs	herb	NNS
6745	2983	22	,	,	,
6745	2983	23	vinegar	vinegar	NN
6745	2983	24	,	,	,
6745	2983	25	salt	salt	NN
6745	2983	26	and	and	CC
6745	2983	27	pepper	pepper	NN
6745	2983	28	.	.	.
6745	2984	1	Cover	cover	VB
6745	2984	2	tightly	tightly	RB
6745	2984	3	,	,	,
6745	2984	4	and	and	CC
6745	2984	5	_	_	NNP
6745	2984	6	simmer	simmer	NN
6745	2984	7	gently	gently	RB
6745	2984	8	_	_	IN
6745	2984	9	four	four	CD
6745	2984	10	hours	hour	NNS
6745	2984	11	.	.	.
6745	2985	1	Add	add	VB
6745	2985	2	the	the	DT
6745	2985	3	lemon	lemon	NN
6745	2985	4	juice	juice	NN
6745	2985	5	.	.	.
6745	2986	1	Taste	taste	VB
6745	2986	2	the	the	DT
6745	2986	3	gravy	gravy	NN
6745	2986	4	,	,	,
6745	2986	5	and	and	CC
6745	2986	6	,	,	,
6745	2986	7	if	if	IN
6745	2986	8	necessary	necessary	JJ
6745	2986	9	,	,	,
6745	2986	10	add	add	VB
6745	2986	11	more	more	JJR
6745	2986	12	salt	salt	NN
6745	2986	13	and	and	CC
6745	2986	14	pepper	pepper	NN
6745	2986	15	.	.	.
6745	2987	1	Let	let	VB
6745	2987	2	it	-PRON-	PRP
6745	2987	3	cook	cook	VB
6745	2987	4	twenty	twenty	CD
6745	2987	5	minutes	minute	NNS
6745	2987	6	longer	long	RBR
6745	2987	7	.	.	.
6745	2988	1	Take	take	VB
6745	2988	2	up	up	RP
6745	2988	3	the	the	DT
6745	2988	4	meat	meat	NN
6745	2988	5	,	,	,
6745	2988	6	and	and	CC
6745	2988	7	draw	draw	VB
6745	2988	8	the	the	DT
6745	2988	9	stew	stew	NN
6745	2988	10	-	-	HYPH
6745	2988	11	pan	pan	NN
6745	2988	12	forward	forward	RB
6745	2988	13	,	,	,
6745	2988	14	where	where	WRB
6745	2988	15	it	-PRON-	PRP
6745	2988	16	will	will	MD
6745	2988	17	boil	boil	VB
6745	2988	18	rapidly	rapidly	RB
6745	2988	19	,	,	,
6745	2988	20	for	for	IN
6745	2988	21	ten	ten	CD
6745	2988	22	or	or	CC
6745	2988	23	fifteen	fifteen	CD
6745	2988	24	minutes	minute	NNS
6745	2988	25	,	,	,
6745	2988	26	having	have	VBG
6745	2988	27	first	first	RB
6745	2988	28	skimmed	skim	VBN
6745	2988	29	off	off	RP
6745	2988	30	all	all	PDT
6745	2988	31	the	the	DT
6745	2988	32	fat	fat	NN
6745	2988	33	.	.	.
6745	2989	1	Strain	strain	VB
6745	2989	2	the	the	DT
6745	2989	3	gravy	gravy	NN
6745	2989	4	on	on	IN
6745	2989	5	the	the	DT
6745	2989	6	beef	beef	NN
6745	2989	7	,	,	,
6745	2989	8	and	and	CC
6745	2989	9	serve	serve	VB
6745	2989	10	.	.	.
6745	2990	1	This	this	DT
6745	2990	2	dish	dish	NN
6745	2990	3	may	may	MD
6745	2990	4	be	be	VB
6745	2990	5	garnished	garnish	VBN
6745	2990	6	with	with	IN
6745	2990	7	,	,	,
6745	2990	8	potato	potato	NN
6745	2990	9	balls	ball	NNS
6745	2990	10	or	or	CC
6745	2990	11	button	button	NN
6745	2990	12	onions	onion	NNS
6745	2990	13	.	.	.
6745	2991	1	Macaronied	Macaronied	NNP
6745	2991	2	Beef	Beef	NNP
6745	2991	3	.	.	.
6745	2992	1	Six	six	CD
6745	2992	2	pounds	pound	NNS
6745	2992	3	of	of	IN
6745	2992	4	beef	beef	NN
6745	2992	5	from	from	IN
6745	2992	6	the	the	DT
6745	2992	7	upper	upper	JJ
6745	2992	8	part	part	NN
6745	2992	9	of	of	IN
6745	2992	10	the	the	DT
6745	2992	11	round	round	NN
6745	2992	12	or	or	CC
6745	2992	13	the	the	DT
6745	2992	14	vein	vein	NN
6745	2992	15	,	,	,
6745	2992	16	a	a	DT
6745	2992	17	quarter	quarter	NN
6745	2992	18	of	of	IN
6745	2992	19	a	a	DT
6745	2992	20	pound	pound	NN
6745	2992	21	of	of	IN
6745	2992	22	macaroni	macaroni	NNP
6745	2992	23	(	(	-LRB-
6745	2992	24	twelve	twelve	CD
6745	2992	25	sticks	stick	NNS
6745	2992	26	)	)	-RRB-
6745	2992	27	,	,	,
6745	2992	28	half	half	PDT
6745	2992	29	a	a	DT
6745	2992	30	cupful	cupful	NN
6745	2992	31	of	of	IN
6745	2992	32	butter	butter	NN
6745	2992	33	,	,	,
6745	2992	34	four	four	CD
6745	2992	35	large	large	JJ
6745	2992	36	onions	onion	NNS
6745	2992	37	,	,	,
6745	2992	38	one	one	CD
6745	2992	39	quart	quart	NN
6745	2992	40	of	of	IN
6745	2992	41	peeled	peel	VBN
6745	2992	42	and	and	CC
6745	2992	43	sliced	sliced	JJ
6745	2992	44	tomatoes	tomato	NNS
6745	2992	45	,	,	,
6745	2992	46	or	or	CC
6745	2992	47	a	a	DT
6745	2992	48	quart	quart	NN
6745	2992	49	can	can	MD
6745	2992	50	of	of	IN
6745	2992	51	the	the	DT
6745	2992	52	vegetable	vegetable	NN
6745	2992	53	;	;	:
6745	2992	54	two	two	CD
6745	2992	55	heaping	heaping	NN
6745	2992	56	table	table	NN
6745	2992	57	-	-	HYPH
6745	2992	58	spoonfuls	spoonful	NNS
6745	2992	59	of	of	IN
6745	2992	60	flour	flour	NN
6745	2992	61	,	,	,
6745	2992	62	salt	salt	NN
6745	2992	63	,	,	,
6745	2992	64	pepper	pepper	NN
6745	2992	65	and	and	CC
6745	2992	66	two	two	CD
6745	2992	67	cloves	clove	NNS
6745	2992	68	.	.	.
6745	2993	1	Make	make	VB
6745	2993	2	holes	hole	NNS
6745	2993	3	in	in	IN
6745	2993	4	the	the	DT
6745	2993	5	beef	beef	NN
6745	2993	6	with	with	IN
6745	2993	7	the	the	DT
6745	2993	8	large	large	JJ
6745	2993	9	larding	lard	VBG
6745	2993	10	needle	needle	NN
6745	2993	11	or	or	CC
6745	2993	12	the	the	DT
6745	2993	13	steel	steel	NN
6745	2993	14	,	,	,
6745	2993	15	and	and	CC
6745	2993	16	press	press	VB
6745	2993	17	the	the	DT
6745	2993	18	macaroni	macaroni	NN
6745	2993	19	into	into	IN
6745	2993	20	them	-PRON-	PRP
6745	2993	21	.	.	.
6745	2994	1	Season	season	NN
6745	2994	2	with	with	IN
6745	2994	3	salt	salt	NN
6745	2994	4	and	and	CC
6745	2994	5	pepper	pepper	NN
6745	2994	6	.	.	.
6745	2995	1	Put	put	VB
6745	2995	2	the	the	DT
6745	2995	3	butter	butter	NN
6745	2995	4	and	and	CC
6745	2995	5	the	the	DT
6745	2995	6	onions	onion	NNS
6745	2995	7	,	,	,
6745	2995	8	which	which	WDT
6745	2995	9	have	have	VBP
6745	2995	10	been	be	VBN
6745	2995	11	peeled	peel	VBN
6745	2995	12	and	and	CC
6745	2995	13	cut	cut	VBN
6745	2995	14	fine	fine	JJ
6745	2995	15	,	,	,
6745	2995	16	in	in	IN
6745	2995	17	a	a	DT
6745	2995	18	six	six	CD
6745	2995	19	-	-	HYPH
6745	2995	20	quart	quart	NN
6745	2995	21	stew	stew	NN
6745	2995	22	-	-	HYPH
6745	2995	23	pan	pan	NN
6745	2995	24	,	,	,
6745	2995	25	and	and	CC
6745	2995	26	stir	stir	VB
6745	2995	27	over	over	IN
6745	2995	28	the	the	DT
6745	2995	29	fire	fire	NN
6745	2995	30	until	until	IN
6745	2995	31	a	a	DT
6745	2995	32	golden	golden	JJ
6745	2995	33	brown	brown	NN
6745	2995	34	;	;	:
6745	2995	35	then	then	RB
6745	2995	36	put	put	VBD
6745	2995	37	in	in	RP
6745	2995	38	the	the	DT
6745	2995	39	meat	meat	NN
6745	2995	40	,	,	,
6745	2995	41	first	first	RB
6745	2995	42	drawing	draw	VBG
6745	2995	43	the	the	DT
6745	2995	44	onions	onion	NNS
6745	2995	45	aside	aside	RB
6745	2995	46	.	.	.
6745	2996	1	Dredge	dredge	NN
6745	2996	2	with	with	IN
6745	2996	3	the	the	DT
6745	2996	4	flour	flour	NN
6745	2996	5	,	,	,
6745	2996	6	and	and	CC
6745	2996	7	spread	spread	VBD
6745	2996	8	the	the	DT
6745	2996	9	top	top	NN
6745	2996	10	of	of	IN
6745	2996	11	the	the	DT
6745	2996	12	meat	meat	NN
6745	2996	13	with	with	IN
6745	2996	14	the	the	DT
6745	2996	15	fried	fry	VBN
6745	2996	16	onions	onion	NNS
6745	2996	17	.	.	.
6745	2997	1	Put	put	VB
6745	2997	2	in	in	IN
6745	2997	3	the	the	DT
6745	2997	4	spice	spice	NN
6745	2997	5	and	and	CC
6745	2997	6	one	one	CD
6745	2997	7	quart	quart	NN
6745	2997	8	of	of	IN
6745	2997	9	boiling	boiling	NN
6745	2997	10	water	water	NN
6745	2997	11	.	.	.
6745	2998	1	Cover	cover	VB
6745	2998	2	tightly	tightly	RB
6745	2998	3	,	,	,
6745	2998	4	and	and	CC
6745	2998	5	simmer	simmer	NNP
6745	2998	6	_	_	NNP
6745	2998	7	slowly	slowly	RB
6745	2998	8	_	_	NNP
6745	2998	9	for	for	IN
6745	2998	10	three	three	CD
6745	2998	11	hours	hour	NNS
6745	2998	12	;	;	:
6745	2998	13	then	then	RB
6745	2998	14	add	add	VB
6745	2998	15	the	the	DT
6745	2998	16	tomato	tomato	NN
6745	2998	17	,	,	,
6745	2998	18	and	and	CC
6745	2998	19	cook	cook	VB
6745	2998	20	one	one	CD
6745	2998	21	hour	hour	NN
6745	2998	22	longer	long	RBR
6745	2998	23	.	.	.
6745	2999	1	Take	take	VB
6745	2999	2	up	up	RP
6745	2999	3	the	the	DT
6745	2999	4	meat	meat	NN
6745	2999	5	,	,	,
6745	2999	6	and	and	CC
6745	2999	7	strain	strain	VB
6745	2999	8	the	the	DT
6745	2999	9	gravy	gravy	NN
6745	2999	10	over	over	IN
6745	2999	11	it	-PRON-	PRP
6745	2999	12	.	.	.
6745	3000	1	Serve	serve	VB
6745	3000	2	hot	hot	JJ
6745	3000	3	.	.	.
6745	3001	1	The	the	DT
6745	3001	2	tomato	tomato	NN
6745	3001	3	may	may	MD
6745	3001	4	be	be	VB
6745	3001	5	omitted	omit	VBN
6745	3001	6	if	if	IN
6745	3001	7	one	one	CD
6745	3001	8	pint	pint	NN
6745	3001	9	more	more	JJR
6745	3001	10	of	of	IN
6745	3001	11	water	water	NN
6745	3001	12	and	and	CC
6745	3001	13	an	an	DT
6745	3001	14	extra	extra	JJ
6745	3001	15	table	table	NN
6745	3001	16	-	-	HYPH
6745	3001	17	spoonful	spoonful	JJ
6745	3001	18	of	of	IN
6745	3001	19	flour	flour	NN
6745	3001	20	are	be	VBP
6745	3001	21	used	use	VBN
6745	3001	22	instead	instead	RB
6745	3001	23	.	.	.
6745	3002	1	Always	always	RB
6745	3002	2	serve	serve	VBP
6745	3002	3	macaroni	macaroni	JJ
6745	3002	4	with	with	IN
6745	3002	5	this	this	DT
6745	3002	6	dish	dish	NN
6745	3002	7	.	.	.
6745	3003	1	Cannelon	Cannelon	NNP
6745	3003	2	of	of	IN
6745	3003	3	Beef	Beef	NNP
6745	3003	4	.	.	.
6745	3004	1	One	one	CD
6745	3004	2	thin	thin	JJ
6745	3004	3	slice	slice	NN
6745	3004	4	of	of	IN
6745	3004	5	the	the	DT
6745	3004	6	upper	upper	JJ
6745	3004	7	part	part	NN
6745	3004	8	of	of	IN
6745	3004	9	the	the	DT
6745	3004	10	round	round	NN
6745	3004	11	of	of	IN
6745	3004	12	beef	beef	NN
6745	3004	13	.	.	.
6745	3005	1	Cut	cut	VB
6745	3005	2	off	off	RP
6745	3005	3	all	all	PDT
6745	3005	4	the	the	DT
6745	3005	5	fat	fat	NN
6745	3005	6	,	,	,
6745	3005	7	and	and	CC
6745	3005	8	so	so	RB
6745	3005	9	trim	trim	VB
6745	3005	10	as	as	IN
6745	3005	11	to	to	TO
6745	3005	12	give	give	VB
6745	3005	13	the	the	DT
6745	3005	14	piece	piece	NN
6745	3005	15	a	a	DT
6745	3005	16	regular	regular	JJ
6745	3005	17	shape	shape	NN
6745	3005	18	.	.	.
6745	3006	1	Put	put	VB
6745	3006	2	the	the	DT
6745	3006	3	trimmings	trimming	NNS
6745	3006	4	in	in	IN
6745	3006	5	the	the	DT
6745	3006	6	chopping	chop	VBG
6745	3006	7	tray	tray	NN
6745	3006	8	,	,	,
6745	3006	9	with	with	IN
6745	3006	10	a	a	DT
6745	3006	11	quarter	quarter	NN
6745	3006	12	of	of	IN
6745	3006	13	a	a	DT
6745	3006	14	pound	pound	NN
6745	3006	15	of	of	IN
6745	3006	16	boiled	boil	VBN
6745	3006	17	salt	salt	NN
6745	3006	18	pork	pork	NN
6745	3006	19	and	and	CC
6745	3006	20	one	one	CD
6745	3006	21	pound	pound	NN
6745	3006	22	of	of	IN
6745	3006	23	lean	lean	JJ
6745	3006	24	cooked	cooked	JJ
6745	3006	25	ham	ham	NN
6745	3006	26	.	.	.
6745	3007	1	Chop	chop	VB
6745	3007	2	very	very	RB
6745	3007	3	fine	fine	RB
6745	3007	4	;	;	:
6745	3007	5	then	then	RB
6745	3007	6	add	add	VB
6745	3007	7	a	a	DT
6745	3007	8	speck	speck	NN
6745	3007	9	of	of	IN
6745	3007	10	cayenne	cayenne	NN
6745	3007	11	,	,	,
6745	3007	12	one	one	CD
6745	3007	13	teaspoonful	teaspoonful	NN
6745	3007	14	of	of	IN
6745	3007	15	mixed	mixed	JJ
6745	3007	16	mustard	mustard	NN
6745	3007	17	,	,	,
6745	3007	18	one	one	CD
6745	3007	19	of	of	IN
6745	3007	20	onion	onion	NN
6745	3007	21	juice	juice	NN
6745	3007	22	,	,	,
6745	3007	23	one	one	CD
6745	3007	24	table	table	NN
6745	3007	25	-	-	HYPH
6745	3007	26	spoonful	spoonful	JJ
6745	3007	27	of	of	IN
6745	3007	28	lemon	lemon	NN
6745	3007	29	juice	juice	NN
6745	3007	30	and	and	CC
6745	3007	31	three	three	CD
6745	3007	32	eggs	egg	NNS
6745	3007	33	.	.	.
6745	3008	1	Season	season	VB
6745	3008	2	the	the	DT
6745	3008	3	beef	beef	NN
6745	3008	4	with	with	IN
6745	3008	5	salt	salt	NN
6745	3008	6	and	and	CC
6745	3008	7	pepper	pepper	NN
6745	3008	8	.	.	.
6745	3009	1	Spread	spread	VB
6745	3009	2	the	the	DT
6745	3009	3	mixture	mixture	NN
6745	3009	4	over	over	IN
6745	3009	5	it	-PRON-	PRP
6745	3009	6	,	,	,
6745	3009	7	and	and	CC
6745	3009	8	roll	roll	VB
6745	3009	9	up	up	RP
6745	3009	10	.	.	.
6745	3010	1	Tie	tie	VB
6745	3010	2	with	with	IN
6745	3010	3	twine	twine	NN
6745	3010	4	,	,	,
6745	3010	5	being	be	VBG
6745	3010	6	careful	careful	JJ
6745	3010	7	not	not	RB
6745	3010	8	to	to	TO
6745	3010	9	draw	draw	VB
6745	3010	10	too	too	RB
6745	3010	11	tightly	tightly	RB
6745	3010	12	.	.	.
6745	3011	1	Have	have	VBP
6745	3011	2	six	six	CD
6745	3011	3	slices	slice	NNS
6745	3011	4	of	of	IN
6745	3011	5	fat	fat	NN
6745	3011	6	pork	pork	NN
6745	3011	7	fried	fry	VBN
6745	3011	8	in	in	IN
6745	3011	9	the	the	DT
6745	3011	10	braising	braise	VBG
6745	3011	11	pan	pan	NN
6745	3011	12	.	.	.
6745	3012	1	Cut	cut	NN
6745	3012	2	two	two	CD
6745	3012	3	onions	onion	NNS
6745	3012	4	,	,	,
6745	3012	5	two	two	CD
6745	3012	6	slices	slice	NNS
6745	3012	7	of	of	IN
6745	3012	8	carrot	carrot	NN
6745	3012	9	,	,	,
6745	3012	10	and	and	CC
6745	3012	11	two	two	CD
6745	3012	12	of	of	IN
6745	3012	13	turnip	turnip	NN
6745	3012	14	into	into	IN
6745	3012	15	this	this	DT
6745	3012	16	,	,	,
6745	3012	17	and	and	CC
6745	3012	18	stir	stir	VB
6745	3012	19	for	for	IN
6745	3012	20	two	two	CD
6745	3012	21	minutes	minute	NNS
6745	3012	22	over	over	IN
6745	3012	23	the	the	DT
6745	3012	24	fire	fire	NN
6745	3012	25	.	.	.
6745	3013	1	Roll	roll	VB
6745	3013	2	the	the	DT
6745	3013	3	cannelon	cannelon	NN
6745	3013	4	in	in	IN
6745	3013	5	a	a	DT
6745	3013	6	plate	plate	NN
6745	3013	7	of	of	IN
6745	3013	8	flour	flour	NN
6745	3013	9	,	,	,
6745	3013	10	and	and	CC
6745	3013	11	put	put	VBD
6745	3013	12	it	-PRON-	PRP
6745	3013	13	in	in	IN
6745	3013	14	the	the	DT
6745	3013	15	braising	braise	VBG
6745	3013	16	pan	pan	NN
6745	3013	17	with	with	IN
6745	3013	18	the	the	DT
6745	3013	19	pork	pork	NN
6745	3013	20	and	and	CC
6745	3013	21	vegetables	vegetable	NNS
6745	3013	22	.	.	.
6745	3014	1	Brown	brown	VB
6745	3014	2	slightly	slightly	RB
6745	3014	3	on	on	IN
6745	3014	4	all	all	DT
6745	3014	5	sides	side	NNS
6745	3014	6	;	;	:
6745	3014	7	then	then	RB
6745	3014	8	add	add	VB
6745	3014	9	one	one	CD
6745	3014	10	quart	quart	NN
6745	3014	11	of	of	IN
6745	3014	12	boiling	boiling	NN
6745	3014	13	water	water	NN
6745	3014	14	,	,	,
6745	3014	15	and	and	CC
6745	3014	16	place	place	NN
6745	3014	17	in	in	IN
6745	3014	18	the	the	DT
6745	3014	19	oven	oven	NN
6745	3014	20	.	.	.
6745	3015	1	Cook	cook	VB
6745	3015	2	three	three	CD
6745	3015	3	hours	hour	NNS
6745	3015	4	,	,	,
6745	3015	5	basting	baste	VBG
6745	3015	6	every	every	DT
6745	3015	7	fifteen	fifteen	CD
6745	3015	8	minutes	minute	NNS
6745	3015	9	.	.	.
6745	3016	1	When	when	WRB
6745	3016	2	it	-PRON-	PRP
6745	3016	3	has	have	VBZ
6745	3016	4	been	be	VBN
6745	3016	5	cooking	cook	VBG
6745	3016	6	two	two	CD
6745	3016	7	hours	hour	NNS
6745	3016	8	,	,	,
6745	3016	9	add	add	VB
6745	3016	10	half	half	PDT
6745	3016	11	a	a	DT
6745	3016	12	cupful	cupful	NN
6745	3016	13	of	of	IN
6745	3016	14	canned	canned	JJ
6745	3016	15	tomatoes	tomato	NNS
6745	3016	16	or	or	CC
6745	3016	17	two	two	CD
6745	3016	18	fresh	fresh	JJ
6745	3016	19	ones	one	NNS
6745	3016	20	.	.	.
6745	3017	1	Taste	taste	NN
6745	3017	2	to	to	TO
6745	3017	3	see	see	VB
6745	3017	4	if	if	IN
6745	3017	5	the	the	DT
6745	3017	6	gravy	gravy	NN
6745	3017	7	is	be	VBZ
6745	3017	8	seasoned	season	VBN
6745	3017	9	enough	enough	RB
6745	3017	10	;	;	,
6745	3017	11	if	if	IN
6745	3017	12	it	-PRON-	PRP
6745	3017	13	is	be	VBZ
6745	3017	14	not	not	RB
6745	3017	15	,	,	,
6745	3017	16	add	add	VB
6745	3017	17	seasoning	seasoning	NN
6745	3017	18	.	.	.
6745	3018	1	The	the	DT
6745	3018	2	constant	constant	JJ
6745	3018	3	dredging	dredging	NN
6745	3018	4	with	with	IN
6745	3018	5	flour	flour	NN
6745	3018	6	will	will	MD
6745	3018	7	thicken	thicken	VB
6745	3018	8	the	the	DT
6745	3018	9	gravy	gravy	NN
6745	3018	10	sufficiently	sufficiently	RB
6745	3018	11	.	.	.
6745	3019	1	Slide	slide	VB
6745	3019	2	the	the	DT
6745	3019	3	cake	cake	NN
6745	3019	4	turner	turner	NN
6745	3019	5	under	under	IN
6745	3019	6	the	the	DT
6745	3019	7	beef	beef	NN
6745	3019	8	,	,	,
6745	3019	9	and	and	CC
6745	3019	10	lift	lift	VB
6745	3019	11	carefully	carefully	RB
6745	3019	12	on	on	IN
6745	3019	13	to	to	IN
6745	3019	14	a	a	DT
6745	3019	15	hot	hot	JJ
6745	3019	16	dish	dish	NN
6745	3019	17	.	.	.
6745	3020	1	Cut	cut	VB
6745	3020	2	the	the	DT
6745	3020	3	string	string	NN
6745	3020	4	in	in	IN
6745	3020	5	three	three	CD
6745	3020	6	or	or	CC
6745	3020	7	four	four	CD
6745	3020	8	places	place	NNS
6745	3020	9	with	with	IN
6745	3020	10	a	a	DT
6745	3020	11	_	_	NNP
6745	3020	12	sharp	sharp	JJ
6745	3020	13	_	_	NNP
6745	3020	14	knife	knife	NN
6745	3020	15	,	,	,
6745	3020	16	and	and	CC
6745	3020	17	gently	gently	RB
6745	3020	18	draw	draw	VB
6745	3020	19	it	-PRON-	PRP
6745	3020	20	away	away	RB
6745	3020	21	from	from	IN
6745	3020	22	the	the	DT
6745	3020	23	meat	meat	NN
6745	3020	24	.	.	.
6745	3021	1	Skim	skim	VB
6745	3021	2	off	off	IN
6745	3021	3	all	all	PDT
6745	3021	4	the	the	DT
6745	3021	5	fat	fat	NN
6745	3021	6	.	.	.
6745	3022	1	Strain	strain	VB
6745	3022	2	the	the	DT
6745	3022	3	gravy	gravy	NN
6745	3022	4	through	through	IN
6745	3022	5	a	a	DT
6745	3022	6	fine	fine	JJ
6745	3022	7	sieve	sieve	NN
6745	3022	8	on	on	IN
6745	3022	9	to	to	IN
6745	3022	10	the	the	DT
6745	3022	11	meat	meat	NN
6745	3022	12	.	.	.
6745	3023	1	Garnish	garnish	VB
6745	3023	2	with	with	IN
6745	3023	3	a	a	DT
6745	3023	4	border	border	NN
6745	3023	5	of	of	IN
6745	3023	6	toast	toast	NN
6745	3023	7	or	or	CC
6745	3023	8	riced	rice	VBD
6745	3023	9	potatoes	potato	NNS
6745	3023	10	.	.	.
6745	3024	1	Cut	cut	NN
6745	3024	2	in	in	IN
6745	3024	3	thin	thin	JJ
6745	3024	4	slices	slice	NNS
6745	3024	5	with	with	IN
6745	3024	6	a	a	DT
6745	3024	7	sharp	sharp	JJ
6745	3024	8	knife	knife	NN
6745	3024	9	.	.	.
6745	3025	1	Cannelon	Cannelon	NNP
6745	3025	2	of	of	IN
6745	3025	3	Beef	Beef	NNP
6745	3025	4	,	,	,
6745	3025	5	No	no	UH
6745	3025	6	.	.	.
6745	3026	1	2	2	LS
6745	3026	2	.	.	.
6745	3027	1	Two	two	CD
6745	3027	2	pounds	pound	NNS
6745	3027	3	of	of	IN
6745	3027	4	the	the	DT
6745	3027	5	round	round	NN
6745	3027	6	of	of	IN
6745	3027	7	beef	beef	NN
6745	3027	8	,	,	,
6745	3027	9	the	the	DT
6745	3027	10	rind	rind	NN
6745	3027	11	of	of	IN
6745	3027	12	half	half	PDT
6745	3027	13	a	a	DT
6745	3027	14	lemon	lemon	NN
6745	3027	15	,	,	,
6745	3027	16	three	three	CD
6745	3027	17	sprigs	sprig	NNS
6745	3027	18	of	of	IN
6745	3027	19	parsley	parsley	NNP
6745	3027	20	,	,	,
6745	3027	21	one	one	CD
6745	3027	22	teaspoonful	teaspoonful	NN
6745	3027	23	of	of	IN
6745	3027	24	salt	salt	NN
6745	3027	25	,	,	,
6745	3027	26	barely	barely	RB
6745	3027	27	one	one	CD
6745	3027	28	-	-	HYPH
6745	3027	29	fourth	fourth	NN
6745	3027	30	of	of	IN
6745	3027	31	a	a	DT
6745	3027	32	teaspoonful	teaspoonful	NN
6745	3027	33	of	of	IN
6745	3027	34	pepper	pepper	NN
6745	3027	35	,	,	,
6745	3027	36	a	a	DT
6745	3027	37	quarter	quarter	NN
6745	3027	38	of	of	IN
6745	3027	39	a	a	DT
6745	3027	40	nutmeg	nutmeg	NN
6745	3027	41	,	,	,
6745	3027	42	two	two	CD
6745	3027	43	table	table	NN
6745	3027	44	-	-	HYPH
6745	3027	45	spoonfuls	spoonful	NNS
6745	3027	46	of	of	IN
6745	3027	47	melted	melted	JJ
6745	3027	48	butter	butter	NN
6745	3027	49	,	,	,
6745	3027	50	one	one	CD
6745	3027	51	raw	raw	JJ
6745	3027	52	egg	egg	NN
6745	3027	53	and	and	CC
6745	3027	54	half	half	PDT
6745	3027	55	a	a	DT
6745	3027	56	teaspoonful	teaspoonful	NN
6745	3027	57	of	of	IN
6745	3027	58	onion	onion	NN
6745	3027	59	juice	juice	NN
6745	3027	60	.	.	.
6745	3028	1	Chop	chop	NN
6745	3028	2	meat	meat	NN
6745	3028	3	,	,	,
6745	3028	4	parsley	parsley	NN
6745	3028	5	and	and	CC
6745	3028	6	lemon	lemon	NN
6745	3028	7	rind	rind	NN
6745	3028	8	very	very	RB
6745	3028	9	fine	fine	JJ
6745	3028	10	.	.	.
6745	3029	1	Add	add	VB
6745	3029	2	other	other	JJ
6745	3029	3	ingredients	ingredient	NNS
6745	3029	4	,	,	,
6745	3029	5	and	and	CC
6745	3029	6	mix	mix	VB
6745	3029	7	thoroughly	thoroughly	RB
6745	3029	8	.	.	.
6745	3030	1	Shape	Shape	NNP
6745	3030	2	,	,	,
6745	3030	3	into	into	IN
6745	3030	4	a	a	DT
6745	3030	5	roll	roll	NN
6745	3030	6	,	,	,
6745	3030	7	about	about	RB
6745	3030	8	three	three	CD
6745	3030	9	inches	inch	NNS
6745	3030	10	in	in	IN
6745	3030	11	diameter	diameter	NN
6745	3030	12	and	and	CC
6745	3030	13	six	six	CD
6745	3030	14	in	in	IN
6745	3030	15	length	length	NN
6745	3030	16	.	.	.
6745	3031	1	Roll	roll	VB
6745	3031	2	in	in	IN
6745	3031	3	buttered	butter	VBN
6745	3031	4	paper	paper	NN
6745	3031	5	,	,	,
6745	3031	6	and	and	CC
6745	3031	7	bake	bake	VB
6745	3031	8	thirty	thirty	CD
6745	3031	9	minutes	minute	NNS
6745	3031	10	,	,	,
6745	3031	11	basting	baste	VBG
6745	3031	12	with	with	IN
6745	3031	13	butter	butter	NN
6745	3031	14	and	and	CC
6745	3031	15	water	water	NN
6745	3031	16	.	.	.
6745	3032	1	When	when	WRB
6745	3032	2	cooked	cook	VBN
6745	3032	3	,	,	,
6745	3032	4	place	place	NN
6745	3032	5	on	on	IN
6745	3032	6	a	a	DT
6745	3032	7	hot	hot	JJ
6745	3032	8	dish	dish	NN
6745	3032	9	,	,	,
6745	3032	10	gently	gently	RB
6745	3032	11	unroll	unroll	NN
6745	3032	12	from	from	IN
6745	3032	13	the	the	DT
6745	3032	14	paper	paper	NN
6745	3032	15	,	,	,
6745	3032	16	and	and	CC
6745	3032	17	serve	serve	VB
6745	3032	18	with	with	IN
6745	3032	19	Flemish	flemish	JJ
6745	3032	20	sauce	sauce	NN
6745	3032	21	poured	pour	VBD
6745	3032	22	over	over	IN
6745	3032	23	it	-PRON-	PRP
6745	3032	24	.	.	.
6745	3033	1	You	-PRON-	PRP
6745	3033	2	may	may	MD
6745	3033	3	serve	serve	VB
6745	3033	4	tomato	tomato	NN
6745	3033	5	or	or	CC
6745	3033	6	mushroom	mushroom	NN
6745	3033	7	sauce	sauce	NN
6745	3033	8	if	if	IN
6745	3033	9	you	-PRON-	PRP
6745	3033	10	prefer	prefer	VBP
6745	3033	11	either	either	RB
6745	3033	12	.	.	.
6745	3034	1	Beef	Beef	NNP
6745	3034	2	Roulette	Roulette	NNP
6745	3034	3	.	.	.
6745	3035	1	Have	have	VBP
6745	3035	2	two	two	CD
6745	3035	3	pounds	pound	NNS
6745	3035	4	of	of	IN
6745	3035	5	the	the	DT
6745	3035	6	upper	upper	JJ
6745	3035	7	part	part	NN
6745	3035	8	of	of	IN
6745	3035	9	the	the	DT
6745	3035	10	round	round	NN
6745	3035	11	,	,	,
6745	3035	12	cut	cut	VBD
6745	3035	13	very	very	RB
6745	3035	14	thin	thin	JJ
6745	3035	15	.	.	.
6745	3036	1	Mix	mix	VB
6745	3036	2	together	together	RB
6745	3036	3	one	one	CD
6745	3036	4	cupful	cupful	NN
6745	3036	5	of	of	IN
6745	3036	6	finely	finely	RB
6745	3036	7	-	-	HYPH
6745	3036	8	chopped	chop	VBN
6745	3036	9	ham	ham	NN
6745	3036	10	,	,	,
6745	3036	11	two	two	CD
6745	3036	12	eggs	egg	NNS
6745	3036	13	,	,	,
6745	3036	14	one	one	CD
6745	3036	15	teaspoonful	teaspoonful	NN
6745	3036	16	of	of	IN
6745	3036	17	mixed	mixed	JJ
6745	3036	18	mustard	mustard	NN
6745	3036	19	,	,	,
6745	3036	20	a	a	DT
6745	3036	21	speck	speck	NN
6745	3036	22	of	of	IN
6745	3036	23	cayenne	cayenne	NN
6745	3036	24	and	and	CC
6745	3036	25	three	three	CD
6745	3036	26	table	table	NN
6745	3036	27	-	-	HYPH
6745	3036	28	spoonfuls	spoonful	NNS
6745	3036	29	of	of	IN
6745	3036	30	stock	stock	NN
6745	3036	31	or	or	CC
6745	3036	32	water	water	NN
6745	3036	33	.	.	.
6745	3037	1	Spread	Spread	VBN
6745	3037	2	upon	upon	IN
6745	3037	3	the	the	DT
6745	3037	4	beef	beef	NN
6745	3037	5	,	,	,
6745	3037	6	which	which	WDT
6745	3037	7	roll	roll	VBP
6745	3037	8	up	up	RP
6745	3037	9	firmly	firmly	RB
6745	3037	10	and	and	CC
6745	3037	11	tie	tie	VB
6745	3037	12	with	with	IN
6745	3037	13	soft	soft	JJ
6745	3037	14	twine	twine	NN
6745	3037	15	,	,	,
6745	3037	16	being	be	VBG
6745	3037	17	careful	careful	JJ
6745	3037	18	not	not	RB
6745	3037	19	to	to	TO
6745	3037	20	draw	draw	VB
6745	3037	21	too	too	RB
6745	3037	22	tightly	tightly	RB
6745	3037	23	,	,	,
6745	3037	24	for	for	IN
6745	3037	25	that	that	DT
6745	3037	26	would	would	MD
6745	3037	27	cut	cut	VB
6745	3037	28	the	the	DT
6745	3037	29	meat	meat	NN
6745	3037	30	as	as	RB
6745	3037	31	soon	soon	RB
6745	3037	32	as	as	IN
6745	3037	33	it	-PRON-	PRP
6745	3037	34	began	begin	VBD
6745	3037	35	to	to	TO
6745	3037	36	cook	cook	VB
6745	3037	37	.	.	.
6745	3038	1	Cover	cover	VB
6745	3038	2	the	the	DT
6745	3038	3	roll	roll	NN
6745	3038	4	with	with	IN
6745	3038	5	flour	flour	NN
6745	3038	6	,	,	,
6745	3038	7	and	and	CC
6745	3038	8	fry	fry	NNP
6745	3038	9	brown	brown	NNP
6745	3038	10	in	in	IN
6745	3038	11	four	four	CD
6745	3038	12	table	table	NN
6745	3038	13	-	-	HYPH
6745	3038	14	spoonfuls	spoonful	NNS
6745	3038	15	of	of	IN
6745	3038	16	ham	ham	NN
6745	3038	17	or	or	CC
6745	3038	18	pork	pork	NN
6745	3038	19	fat	fat	NN
6745	3038	20	.	.	.
6745	3039	1	Put	put	VB
6745	3039	2	it	-PRON-	PRP
6745	3039	3	in	in	RP
6745	3039	4	as	as	RB
6745	3039	5	small	small	JJ
6745	3039	6	a	a	DT
6745	3039	7	sauce	sauce	NN
6745	3039	8	-	-	HYPH
6745	3039	9	pan	pan	NN
6745	3039	10	as	as	IN
6745	3039	11	will	will	MD
6745	3039	12	hold	hold	VB
6745	3039	13	it	-PRON-	PRP
6745	3039	14	.	.	.
6745	3040	1	Into	into	IN
6745	3040	2	the	the	DT
6745	3040	3	fat	fat	NN
6745	3040	4	remaining	remain	VBG
6745	3040	5	in	in	IN
6745	3040	6	the	the	DT
6745	3040	7	pan	pan	NN
6745	3040	8	put	put	VB
6745	3040	9	two	two	CD
6745	3040	10	finely	finely	RB
6745	3040	11	-	-	HYPH
6745	3040	12	chopped	chop	VBN
6745	3040	13	onions	onion	NNS
6745	3040	14	,	,	,
6745	3040	15	and	and	CC
6745	3040	16	cook	cook	VB
6745	3040	17	until	until	IN
6745	3040	18	a	a	DT
6745	3040	19	pale	pale	JJ
6745	3040	20	yellow	yellow	NN
6745	3040	21	;	;	:
6745	3040	22	then	then	RB
6745	3040	23	add	add	VB
6745	3040	24	two	two	CD
6745	3040	25	table	table	NN
6745	3040	26	-	-	HYPH
6745	3040	27	spoonfuls	spoonful	NNS
6745	3040	28	of	of	IN
6745	3040	29	flour	flour	NN
6745	3040	30	,	,	,
6745	3040	31	and	and	CC
6745	3040	32	stir	stir	VB
6745	3040	33	three	three	CD
6745	3040	34	minutes	minute	NNS
6745	3040	35	longer	long	RBR
6745	3040	36	.	.	.
6745	3041	1	Pour	pour	VB
6745	3041	2	upon	upon	IN
6745	3041	3	this	this	DT
6745	3041	4	one	one	CD
6745	3041	5	pint	pint	NN
6745	3041	6	and	and	CC
6745	3041	7	a	a	DT
6745	3041	8	half	half	NN
6745	3041	9	of	of	IN
6745	3041	10	boiling	boiling	NN
6745	3041	11	water	water	NN
6745	3041	12	.	.	.
6745	3042	1	Boil	boil	VB
6745	3042	2	up	up	RP
6745	3042	3	once	once	RB
6745	3042	4	,	,	,
6745	3042	5	and	and	CC
6745	3042	6	pour	pour	VB
6745	3042	7	over	over	IN
6745	3042	8	the	the	DT
6745	3042	9	roulette	roulette	NN
6745	3042	10	;	;	:
6745	3042	11	then	then	RB
6745	3042	12	add	add	VB
6745	3042	13	two	two	CD
6745	3042	14	cloves	clove	NNS
6745	3042	15	,	,	,
6745	3042	16	one	one	CD
6745	3042	17	-	-	HYPH
6745	3042	18	fourth	fourth	NN
6745	3042	19	of	of	IN
6745	3042	20	a	a	DT
6745	3042	21	teaspoonful	teaspoonful	NN
6745	3042	22	of	of	IN
6745	3042	23	pepper	pepper	NN
6745	3042	24	and	and	CC
6745	3042	25	one	one	CD
6745	3042	26	heaping	heap	VBG
6745	3042	27	teaspoonful	teaspoonful	JJ
6745	3042	28	of	of	IN
6745	3042	29	salt	salt	NN
6745	3042	30	.	.	.
6745	3043	1	Cover	cover	VB
6745	3043	2	the	the	DT
6745	3043	3	sauce	sauce	NN
6745	3043	4	-	-	HYPH
6745	3043	5	pan	pan	NN
6745	3043	6	,	,	,
6745	3043	7	and	and	CC
6745	3043	8	set	set	VB
6745	3043	9	where	where	WRB
6745	3043	10	it	-PRON-	PRP
6745	3043	11	will	will	MD
6745	3043	12	simmer	simmer	VB
6745	3043	13	slowly	slowly	RB
6745	3043	14	for	for	IN
6745	3043	15	three	three	CD
6745	3043	16	hours	hour	NNS
6745	3043	17	.	.	.
6745	3044	1	After	after	IN
6745	3044	2	the	the	DT
6745	3044	3	first	first	JJ
6745	3044	4	hour	hour	NN
6745	3044	5	and	and	CC
6745	3044	6	a	a	DT
6745	3044	7	half	half	NN
6745	3044	8	,	,	,
6745	3044	9	turn	turn	VB
6745	3044	10	the	the	DT
6745	3044	11	roulette	roulette	NN
6745	3044	12	over	over	RP
6745	3044	13	.	.	.
6745	3045	1	Serve	serve	VB
6745	3045	2	hot	hot	JJ
6745	3045	3	;	;	:
6745	3045	4	with	with	IN
6745	3045	5	the	the	DT
6745	3045	6	gravy	gravy	NN
6745	3045	7	strained	strain	VBN
6745	3045	8	over	over	IN
6745	3045	9	it	-PRON-	PRP
6745	3045	10	.	.	.
6745	3046	1	It	-PRON-	PRP
6745	3046	2	is	be	VBZ
6745	3046	3	also	also	RB
6745	3046	4	nice	nice	JJ
6745	3046	5	to	to	TO
6745	3046	6	serve	serve	VB
6745	3046	7	cold	cold	JJ
6745	3046	8	for	for	IN
6745	3046	9	lunch	lunch	NN
6745	3046	10	or	or	CC
6745	3046	11	supper	supper	NN
6745	3046	12	.	.	.
6745	3047	1	Ham	ham	JJ
6745	3047	2	force-	force-	NN
6745	3047	3	meat	meat	NN
6745	3047	4	balls	ball	NNS
6745	3047	5	and	and	CC
6745	3047	6	parsley	parsley	NN
6745	3047	7	make	make	VBP
6745	3047	8	a	a	DT
6745	3047	9	pretty	pretty	JJ
6745	3047	10	garnish	garnish	NN
6745	3047	11	.	.	.
6745	3048	1	Beef	Beef	NNP
6745	3048	2	Olives	Olives	NNPS
6745	3048	3	.	.	.
6745	3049	1	One	one	CD
6745	3049	2	and	and	CC
6745	3049	3	a	a	DT
6745	3049	4	half	half	NN
6745	3049	5	pounds	pound	NNS
6745	3049	6	of	of	IN
6745	3049	7	beef	beef	NN
6745	3049	8	,	,	,
6745	3049	9	cut	cut	VBD
6745	3049	10	very	very	RB
6745	3049	11	thin	thin	JJ
6745	3049	12	.	.	.
6745	3050	1	Trim	trim	VB
6745	3050	2	off	off	RP
6745	3050	3	the	the	DT
6745	3050	4	edges	edge	NNS
6745	3050	5	and	and	CC
6745	3050	6	fat	fat	NN
6745	3050	7	;	;	:
6745	3050	8	then	then	RB
6745	3050	9	cut	cut	VBD
6745	3050	10	in	in	IN
6745	3050	11	strips	strip	NNS
6745	3050	12	three	three	CD
6745	3050	13	inches	inch	NNS
6745	3050	14	wide	wide	JJ
6745	3050	15	and	and	CC
6745	3050	16	four	four	CD
6745	3050	17	long	long	JJ
6745	3050	18	;	;	:
6745	3050	19	season	season	NN
6745	3050	20	well	well	RB
6745	3050	21	with	with	IN
6745	3050	22	salt	salt	NN
6745	3050	23	and	and	CC
6745	3050	24	pepper	pepper	NN
6745	3050	25	.	.	.
6745	3051	1	Chop	chop	VB
6745	3051	2	fine	fine	RB
6745	3051	3	the	the	DT
6745	3051	4	trimmings	trimming	NNS
6745	3051	5	and	and	CC
6745	3051	6	the	the	DT
6745	3051	7	fat	fat	JJ
6745	3051	8	Add	Add	NNP
6745	3051	9	three	three	CD
6745	3051	10	table	table	NN
6745	3051	11	-	-	HYPH
6745	3051	12	spoonfuls	spoonful	NNS
6745	3051	13	of	of	IN
6745	3051	14	powdered	powder	VBN
6745	3051	15	cracker	cracker	NN
6745	3051	16	,	,	,
6745	3051	17	one	one	CD
6745	3051	18	teaspoonful	teaspoonful	NN
6745	3051	19	of	of	IN
6745	3051	20	sage	sage	NN
6745	3051	21	and	and	CC
6745	3051	22	savory	savory	JJ
6745	3051	23	,	,	,
6745	3051	24	mixed	mixed	JJ
6745	3051	25	,	,	,
6745	3051	26	one	one	CD
6745	3051	27	-	-	HYPH
6745	3051	28	fourth	fourth	NN
6745	3051	29	of	of	IN
6745	3051	30	a	a	DT
6745	3051	31	teaspoonful	teaspoonful	NN
6745	3051	32	of	of	IN
6745	3051	33	pepper	pepper	NN
6745	3051	34	and	and	CC
6745	3051	35	two	two	CD
6745	3051	36	teaspoonfuls	teaspoonful	NNS
6745	3051	37	of	of	IN
6745	3051	38	salt	salt	NN
6745	3051	39	.	.	.
6745	3052	1	Mix	mix	VB
6745	3052	2	very	very	RB
6745	3052	3	thoroughly	thoroughly	RB
6745	3052	4	and	and	CC
6745	3052	5	spread	spread	VB
6745	3052	6	on	on	IN
6745	3052	7	the	the	DT
6745	3052	8	strips	strip	NNS
6745	3052	9	of	of	IN
6745	3052	10	beef	beef	NN
6745	3052	11	.	.	.
6745	3053	1	Roll	roll	VB
6745	3053	2	them	-PRON-	PRP
6745	3053	3	up	up	RP
6745	3053	4	,	,	,
6745	3053	5	and	and	CC
6745	3053	6	tie	tie	VB
6745	3053	7	with	with	IN
6745	3053	8	twine	twine	NN
6745	3053	9	.	.	.
6745	3054	1	When	when	WRB
6745	3054	2	all	all	DT
6745	3054	3	are	be	VBP
6745	3054	4	done	do	VBN
6745	3054	5	,	,	,
6745	3054	6	roll	roll	VB
6745	3054	7	in	in	IN
6745	3054	8	flour	flour	NN
6745	3054	9	.	.	.
6745	3055	1	Fry	fry	PRP
6745	3055	2	brown	brown	VBD
6745	3055	3	a	a	DT
6745	3055	4	quarter	quarter	NN
6745	3055	5	of	of	IN
6745	3055	6	a	a	DT
6745	3055	7	pound	pound	NN
6745	3055	8	of	of	IN
6745	3055	9	pork	pork	NN
6745	3055	10	.	.	.
6745	3056	1	Take	take	VB
6745	3056	2	it	-PRON-	PRP
6745	3056	3	out	out	IN
6745	3056	4	of	of	IN
6745	3056	5	the	the	DT
6745	3056	6	pan	pan	NN
6745	3056	7	,	,	,
6745	3056	8	and	and	CC
6745	3056	9	put	put	VBD
6745	3056	10	the	the	DT
6745	3056	11	olives	olive	NNS
6745	3056	12	in	in	RP
6745	3056	13	.	.	.
6745	3057	1	Fry	fry	CD
6745	3057	2	brown	brown	NN
6745	3057	3	,	,	,
6745	3057	4	and	and	CC
6745	3057	5	put	put	VBD
6745	3057	6	in	in	RP
6745	3057	7	a	a	DT
6745	3057	8	small	small	JJ
6745	3057	9	sauce	sauce	NN
6745	3057	10	-	-	HYPH
6745	3057	11	pan	pan	NN
6745	3057	12	that	that	WDT
6745	3057	13	can	can	MD
6745	3057	14	be	be	VB
6745	3057	15	tightly	tightly	RB
6745	3057	16	covered	cover	VBN
6745	3057	17	.	.	.
6745	3058	1	In	in	IN
6745	3058	2	the	the	DT
6745	3058	3	fat	fat	NN
6745	3058	4	remaining	remain	VBG
6745	3058	5	in	in	IN
6745	3058	6	the	the	DT
6745	3058	7	pan	pan	NN
6745	3058	8	put	put	VB
6745	3058	9	one	one	CD
6745	3058	10	table-	table-	NN
6745	3058	11	spoonful	spoonful	JJ
6745	3058	12	of	of	IN
6745	3058	13	flour	flour	NN
6745	3058	14	,	,	,
6745	3058	15	and	and	CC
6745	3058	16	stir	stir	VB
6745	3058	17	until	until	IN
6745	3058	18	perfectly	perfectly	RB
6745	3058	19	smooth	smooth	JJ
6745	3058	20	and	and	CC
6745	3058	21	brown	brown	JJ
6745	3058	22	;	;	:
6745	3058	23	then	then	RB
6745	3058	24	pour	pour	VB
6745	3058	25	in	in	RP
6745	3058	26	,	,	,
6745	3058	27	gradually	gradually	RB
6745	3058	28	,	,	,
6745	3058	29	nearly	nearly	RB
6745	3058	30	a	a	DT
6745	3058	31	pint	pint	NN
6745	3058	32	and	and	CC
6745	3058	33	a	a	DT
6745	3058	34	half	half	NN
6745	3058	35	of	of	IN
6745	3058	36	boiling	boiling	NN
6745	3058	37	water	water	NN
6745	3058	38	.	.	.
6745	3059	1	Stir	stir	VB
6745	3059	2	for	for	IN
6745	3059	3	two	two	CD
6745	3059	4	or	or	CC
6745	3059	5	three	three	CD
6745	3059	6	minutes	minute	NNS
6745	3059	7	,	,	,
6745	3059	8	season	season	NN
6745	3059	9	to	to	TO
6745	3059	10	taste	taste	VB
6745	3059	11	with	with	IN
6745	3059	12	salt	salt	NN
6745	3059	13	and	and	CC
6745	3059	14	pepper	pepper	NN
6745	3059	15	,	,	,
6745	3059	16	and	and	CC
6745	3059	17	pour	pour	VB
6745	3059	18	over	over	IN
6745	3059	19	the	the	DT
6745	3059	20	olives	olive	NNS
6745	3059	21	.	.	.
6745	3060	1	Cover	cover	VB
6745	3060	2	the	the	DT
6745	3060	3	sauce	sauce	NN
6745	3060	4	-	-	HYPH
6745	3060	5	pan	pan	NN
6745	3060	6	,	,	,
6745	3060	7	and	and	CC
6745	3060	8	let	let	VB
6745	3060	9	simmer	simmer	NN
6745	3060	10	two	two	CD
6745	3060	11	hours	hour	NNS
6745	3060	12	.	.	.
6745	3061	1	Take	take	VB
6745	3061	2	up	up	RP
6745	3061	3	at	at	IN
6745	3061	4	the	the	DT
6745	3061	5	end	end	NN
6745	3061	6	of	of	IN
6745	3061	7	this	this	DT
6745	3061	8	time	time	NN
6745	3061	9	and	and	CC
6745	3061	10	cut	cut	VBD
6745	3061	11	the	the	DT
6745	3061	12	strings	string	NNS
6745	3061	13	with	with	IN
6745	3061	14	a	a	DT
6745	3061	15	sharp	sharp	JJ
6745	3061	16	knife	knife	NN
6745	3061	17	.	.	.
6745	3062	1	Place	place	VB
6745	3062	2	the	the	DT
6745	3062	3	olives	olive	NNS
6745	3062	4	in	in	IN
6745	3062	5	a	a	DT
6745	3062	6	row	row	NN
6745	3062	7	on	on	IN
6745	3062	8	a	a	DT
6745	3062	9	dish	dish	NN
6745	3062	10	,	,	,
6745	3062	11	and	and	CC
6745	3062	12	pour	pour	VB
6745	3062	13	the	the	DT
6745	3062	14	gravy	gravy	NN
6745	3062	15	over	over	IN
6745	3062	16	them	-PRON-	PRP
6745	3062	17	.	.	.
6745	3063	1	Veal	Veal	NNP
6745	3063	2	Olives	Olives	NNPS
6745	3063	3	.	.	.
6745	3064	1	These	these	DT
6745	3064	2	are	be	VBP
6745	3064	3	made	make	VBN
6745	3064	4	in	in	IN
6745	3064	5	the	the	DT
6745	3064	6	same	same	JJ
6745	3064	7	manner	manner	NN
6745	3064	8	,	,	,
6745	3064	9	except	except	IN
6745	3064	10	that	that	IN
6745	3064	11	a	a	DT
6745	3064	12	dressing	dressing	NN
6745	3064	13	,	,	,
6745	3064	14	like	like	IN
6745	3064	15	chicken	chicken	NN
6745	3064	16	dressing	dressing	NN
6745	3064	17	,	,	,
6745	3064	18	is	be	VBZ
6745	3064	19	made	make	VBN
6745	3064	20	for	for	IN
6745	3064	21	them	-PRON-	PRP
6745	3064	22	.	.	.
6745	3065	1	For	for	IN
6745	3065	2	one	one	CD
6745	3065	3	and	and	CC
6745	3065	4	a	a	DT
6745	3065	5	half	half	NN
6745	3065	6	pounds	pound	NNS
6745	3065	7	of	of	IN
6745	3065	8	veal	veal	NN
6745	3065	9	take	take	VBP
6745	3065	10	three	three	CD
6745	3065	11	crackers	cracker	NNS
6745	3065	12	,	,	,
6745	3065	13	half	half	PDT
6745	3065	14	a	a	DT
6745	3065	15	table	table	NN
6745	3065	16	-	-	HYPH
6745	3065	17	spoonful	spoonful	JJ
6745	3065	18	of	of	IN
6745	3065	19	butter	butter	NN
6745	3065	20	,	,	,
6745	3065	21	half	half	PDT
6745	3065	22	a	a	DT
6745	3065	23	teaspoonful	teaspoonful	NN
6745	3065	24	of	of	IN
6745	3065	25	savory	savory	JJ
6745	3065	26	,	,	,
6745	3065	27	one	one	CD
6745	3065	28	-	-	HYPH
6745	3065	29	fourth	fourth	NN
6745	3065	30	of	of	IN
6745	3065	31	a	a	DT
6745	3065	32	teaspoonful	teaspoonful	JJ
6745	3065	33	of	of	IN
6745	3065	34	sage	sage	NN
6745	3065	35	,	,	,
6745	3065	36	a	a	DT
6745	3065	37	teaspoonful	teaspoonful	NN
6745	3065	38	of	of	IN
6745	3065	39	salt	salt	NN
6745	3065	40	,	,	,
6745	3065	41	a	a	DT
6745	3065	42	very	very	RB
6745	3065	43	little	little	JJ
6745	3065	44	pepper	pepper	NN
6745	3065	45	and	and	CC
6745	3065	46	an	an	DT
6745	3065	47	eighth	eighth	NN
6745	3065	48	of	of	IN
6745	3065	49	a	a	DT
6745	3065	50	cupful	cupful	NN
6745	3065	51	of	of	IN
6745	3065	52	water	water	NN
6745	3065	53	.	.	.
6745	3066	1	Spread	spread	VB
6745	3066	2	the	the	DT
6745	3066	3	strips	strip	NNS
6745	3066	4	with	with	IN
6745	3066	5	this	this	DT
6745	3066	6	,	,	,
6745	3066	7	and	and	CC
6745	3066	8	proceed	proceed	VB
6745	3066	9	as	as	IN
6745	3066	10	for	for	IN
6745	3066	11	beef	beef	NN
6745	3066	12	olives	olive	NNS
6745	3066	13	.	.	.
6745	3067	1	Fricandelles	fricandelle	NNS
6745	3067	2	of	of	IN
6745	3067	3	Veal	Veal	NNP
6745	3067	4	.	.	.
6745	3068	1	Two	two	CD
6745	3068	2	pounds	pound	NNS
6745	3068	3	of	of	IN
6745	3068	4	clear	clear	JJ
6745	3068	5	veal	veal	NN
6745	3068	6	,	,	,
6745	3068	7	half	half	PDT
6745	3068	8	a	a	DT
6745	3068	9	cupful	cupful	NN
6745	3068	10	of	of	IN
6745	3068	11	finely	finely	RB
6745	3068	12	-	-	HYPH
6745	3068	13	chopped	chop	VBN
6745	3068	14	cooked	cooked	JJ
6745	3068	15	ham	ham	NN
6745	3068	16	,	,	,
6745	3068	17	one	one	CD
6745	3068	18	cupful	cupful	NN
6745	3068	19	of	of	IN
6745	3068	20	milk	milk	NN
6745	3068	21	,	,	,
6745	3068	22	one	one	CD
6745	3068	23	cupful	cupful	NN
6745	3068	24	of	of	IN
6745	3068	25	bread	bread	NN
6745	3068	26	crumbs	crumb	NNS
6745	3068	27	,	,	,
6745	3068	28	the	the	DT
6745	3068	29	juice	juice	NN
6745	3068	30	of	of	IN
6745	3068	31	half	half	PDT
6745	3068	32	a	a	DT
6745	3068	33	lemon	lemon	NN
6745	3068	34	,	,	,
6745	3068	35	one	one	CD
6745	3068	36	table	table	NN
6745	3068	37	-	-	HYPH
6745	3068	38	spoonful	spoonful	JJ
6745	3068	39	of	of	IN
6745	3068	40	salt	salt	NN
6745	3068	41	,	,	,
6745	3068	42	half	half	PDT
6745	3068	43	a	a	DT
6745	3068	44	teaspoonful	teaspoonful	NN
6745	3068	45	of	of	IN
6745	3068	46	pepper	pepper	NN
6745	3068	47	,	,	,
6745	3068	48	one	one	CD
6745	3068	49	cupful	cupful	NN
6745	3068	50	of	of	IN
6745	3068	51	butter	butter	NN
6745	3068	52	,	,	,
6745	3068	53	a	a	DT
6745	3068	54	pint	pint	NN
6745	3068	55	and	and	CC
6745	3068	56	a	a	DT
6745	3068	57	half	half	NN
6745	3068	58	of	of	IN
6745	3068	59	stock	stock	NN
6745	3068	60	,	,	,
6745	3068	61	three	three	CD
6745	3068	62	table	table	NN
6745	3068	63	-	-	HYPH
6745	3068	64	spoonfuls	spoonful	NNS
6745	3068	65	of	of	IN
6745	3068	66	flour	flour	NN
6745	3068	67	.	.	.
6745	3069	1	Chop	chop	VB
6745	3069	2	the	the	DT
6745	3069	3	veal	veal	NN
6745	3069	4	fine	fine	NN
6745	3069	5	.	.	.
6745	3070	1	Cook	cook	VB
6745	3070	2	the	the	DT
6745	3070	3	bread	bread	NN
6745	3070	4	crumbs	crumb	VBZ
6745	3070	5	and	and	CC
6745	3070	6	milk	milk	NN
6745	3070	7	until	until	IN
6745	3070	8	a	a	DT
6745	3070	9	smooth	smooth	JJ
6745	3070	10	paste	paste	NN
6745	3070	11	,	,	,
6745	3070	12	being	be	VBG
6745	3070	13	careful	careful	JJ
6745	3070	14	not	not	RB
6745	3070	15	to	to	TO
6745	3070	16	burn	burn	VB
6745	3070	17	.	.	.
6745	3071	1	Add	add	VB
6745	3071	2	to	to	IN
6745	3071	3	the	the	DT
6745	3071	4	chopped	chop	VBN
6745	3071	5	veal	veal	NN
6745	3071	6	and	and	CC
6745	3071	7	ham	ham	NN
6745	3071	8	,	,	,
6745	3071	9	and	and	CC
6745	3071	10	when	when	WRB
6745	3071	11	well	well	RB
6745	3071	12	mixed	mixed	JJ
6745	3071	13	,	,	,
6745	3071	14	add	add	VB
6745	3071	15	the	the	DT
6745	3071	16	seasoning	seasoning	NN
6745	3071	17	and	and	CC
6745	3071	18	four	four	CD
6745	3071	19	tablespoonfuls	tablespoonful	NNS
6745	3071	20	of	of	IN
6745	3071	21	the	the	DT
6745	3071	22	butter	butter	NN
6745	3071	23	.	.	.
6745	3072	1	Mix	mix	VB
6745	3072	2	thoroughly	thoroughly	RB
6745	3072	3	,	,	,
6745	3072	4	and	and	CC
6745	3072	5	form	form	VB
6745	3072	6	into	into	IN
6745	3072	7	balls	ball	NNS
6745	3072	8	about	about	IN
6745	3072	9	the	the	DT
6745	3072	10	size	size	NN
6745	3072	11	of	of	IN
6745	3072	12	an	an	DT
6745	3072	13	egg	egg	NN
6745	3072	14	.	.	.
6745	3073	1	Have	have	VBP
6745	3073	2	the	the	DT
6745	3073	3	yolks	yolk	NNS
6745	3073	4	of	of	IN
6745	3073	5	three	three	CD
6745	3073	6	eggs	egg	NNS
6745	3073	7	well	well	RB
6745	3073	8	beaten	beat	VBN
6745	3073	9	,	,	,
6745	3073	10	and	and	CC
6745	3073	11	use	use	VBP
6745	3073	12	to	to	TO
6745	3073	13	cover	cover	VB
6745	3073	14	the	the	DT
6745	3073	15	balls	ball	NNS
6745	3073	16	.	.	.
6745	3074	1	Fry	fry	PRP
6745	3074	2	these	these	DT
6745	3074	3	,	,	,
6745	3074	4	till	till	IN
6745	3074	5	a	a	DT
6745	3074	6	light	light	JJ
6745	3074	7	brown	brown	NNP
6745	3074	8	,	,	,
6745	3074	9	in	in	IN
6745	3074	10	the	the	DT
6745	3074	11	remainder	remainder	NN
6745	3074	12	of	of	IN
6745	3074	13	the	the	DT
6745	3074	14	butter	butter	NN
6745	3074	15	,	,	,
6745	3074	16	being	be	VBG
6745	3074	17	_	_	NNP
6745	3074	18	very	very	RB
6745	3074	19	_	_	NNP
6745	3074	20	careful	careful	JJ
6745	3074	21	not	not	RB
6745	3074	22	to	to	TO
6745	3074	23	burn	burn	VB
6745	3074	24	.	.	.
6745	3075	1	Stir	stir	VB
6745	3075	2	the	the	DT
6745	3075	3	three	three	CD
6745	3075	4	table	table	NN
6745	3075	5	-	-	HYPH
6745	3075	6	spoonfuls	spoonful	NNS
6745	3075	7	of	of	IN
6745	3075	8	flour	flour	NN
6745	3075	9	into	into	IN
6745	3075	10	the	the	DT
6745	3075	11	butter	butter	NN
6745	3075	12	that	that	WDT
6745	3075	13	remains	remain	VBZ
6745	3075	14	after	after	IN
6745	3075	15	the	the	DT
6745	3075	16	balls	ball	NNS
6745	3075	17	are	be	VBP
6745	3075	18	fried	fry	VBN
6745	3075	19	.	.	.
6745	3076	1	Stir	stir	VB
6745	3076	2	until	until	IN
6745	3076	3	dark	dark	JJ
6745	3076	4	brown	brown	NN
6745	3076	5	,	,	,
6745	3076	6	and	and	CC
6745	3076	7	then	then	RB
6745	3076	8	gradually	gradually	RB
6745	3076	9	stir	stir	VBP
6745	3076	10	the	the	DT
6745	3076	11	stock	stock	NN
6745	3076	12	into	into	IN
6745	3076	13	it	-PRON-	PRP
6745	3076	14	.	.	.
6745	3077	1	Boil	Boil	NNP
6745	3077	2	for	for	IN
6745	3077	3	two	two	CD
6745	3077	4	minutes	minute	NNS
6745	3077	5	.	.	.
6745	3078	1	Taste	taste	NN
6745	3078	2	to	to	TO
6745	3078	3	see	see	VB
6745	3078	4	if	if	IN
6745	3078	5	seasoned	season	VBN
6745	3078	6	enough	enough	RB
6745	3078	7	;	;	,
6745	3078	8	then	then	RB
6745	3078	9	add	add	VB
6745	3078	10	the	the	DT
6745	3078	11	balls	ball	NNS
6745	3078	12	,	,	,
6745	3078	13	and	and	CC
6745	3078	14	cook	cook	NNP
6745	3078	15	_	_	NNP
6745	3078	16	very	very	RB
6745	3078	17	slowly	slowly	RB
6745	3078	18	_	_	NNP
6745	3078	19	for	for	IN
6745	3078	20	one	one	CD
6745	3078	21	hour	hour	NN
6745	3078	22	.	.	.
6745	3079	1	Serve	serve	VB
6745	3079	2	with	with	IN
6745	3079	3	a	a	DT
6745	3079	4	garnish	garnish	NN
6745	3079	5	of	of	IN
6745	3079	6	toast	toast	NN
6745	3079	7	and	and	CC
6745	3079	8	lemon	lemon	NN
6745	3079	9	.	.	.
6745	3080	1	Fricandelles	fricandelle	NNS
6745	3080	2	can	can	MD
6745	3080	3	be	be	VB
6745	3080	4	made	make	VBN
6745	3080	5	with	with	IN
6745	3080	6	chicken	chicken	NN
6745	3080	7	,	,	,
6745	3080	8	mutton	mutton	NN
6745	3080	9	,	,	,
6745	3080	10	lamb	lamb	NN
6745	3080	11	and	and	CC
6745	3080	12	beef	beef	NN
6745	3080	13	,	,	,
6745	3080	14	the	the	DT
6745	3080	15	only	only	JJ
6745	3080	16	change	change	NN
6745	3080	17	in	in	IN
6745	3080	18	the	the	DT
6745	3080	19	above	above	JJ
6745	3080	20	directions	direction	NNS
6745	3080	21	being	be	VBG
6745	3080	22	to	to	TO
6745	3080	23	omit	omit	VB
6745	3080	24	the	the	DT
6745	3080	25	ham	ham	NN
6745	3080	26	.	.	.
6745	3081	1	Braised	Braised	NNP
6745	3081	2	Tongue	Tongue	NNP
6745	3081	3	.	.	.
6745	3082	1	Wash	wash	VB
6745	3082	2	a	a	DT
6745	3082	3	fresh	fresh	JJ
6745	3082	4	beef	beef	NN
6745	3082	5	tongue	tongue	NN
6745	3082	6	,	,	,
6745	3082	7	and	and	CC
6745	3082	8	,	,	,
6745	3082	9	with	with	IN
6745	3082	10	a	a	DT
6745	3082	11	trussing	trussing	JJ
6745	3082	12	needle	needle	NN
6745	3082	13	,	,	,
6745	3082	14	run	run	VB
6745	3082	15	a	a	DT
6745	3082	16	strong	strong	JJ
6745	3082	17	twine	twine	NN
6745	3082	18	through	through	IN
6745	3082	19	the	the	DT
6745	3082	20	roots	root	NNS
6745	3082	21	and	and	CC
6745	3082	22	end	end	NN
6745	3082	23	of	of	IN
6745	3082	24	it	-PRON-	PRP
6745	3082	25	,	,	,
6745	3082	26	drawing	draw	VBG
6745	3082	27	tightly	tightly	RB
6745	3082	28	enough	enough	RB
6745	3082	29	to	to	TO
6745	3082	30	have	have	VB
6745	3082	31	the	the	DT
6745	3082	32	end	end	NN
6745	3082	33	meet	meet	VB
6745	3082	34	the	the	DT
6745	3082	35	roots	root	NNS
6745	3082	36	;	;	:
6745	3082	37	then	then	RB
6745	3082	38	tie	tie	VB
6745	3082	39	firmly	firmly	RB
6745	3082	40	.	.	.
6745	3083	1	Cover	cover	VB
6745	3083	2	with	with	IN
6745	3083	3	boiling	boiling	NN
6745	3083	4	water	water	NN
6745	3083	5	,	,	,
6745	3083	6	and	and	CC
6745	3083	7	boil	boil	VB
6745	3083	8	gently	gently	RB
6745	3083	9	for	for	IN
6745	3083	10	two	two	CD
6745	3083	11	hours	hour	NNS
6745	3083	12	;	;	:
6745	3083	13	then	then	RB
6745	3083	14	take	take	VB
6745	3083	15	up	up	RP
6745	3083	16	and	and	CC
6745	3083	17	drain	drain	VB
6745	3083	18	.	.	.
6745	3084	1	Put	put	VB
6745	3084	2	six	six	CD
6745	3084	3	table-	table-	NN
6745	3084	4	spoonfuls	spoonful	NNS
6745	3084	5	of	of	IN
6745	3084	6	butter	butter	NN
6745	3084	7	in	in	IN
6745	3084	8	the	the	DT
6745	3084	9	braising	braise	VBG
6745	3084	10	pan	pan	NN
6745	3084	11	,	,	,
6745	3084	12	and	and	CC
6745	3084	13	when	when	WRB
6745	3084	14	hot	hot	JJ
6745	3084	15	,	,	,
6745	3084	16	put	put	VBN
6745	3084	17	in	in	IN
6745	3084	18	half	half	PDT
6745	3084	19	a	a	DT
6745	3084	20	small	small	JJ
6745	3084	21	carrot	carrot	NN
6745	3084	22	,	,	,
6745	3084	23	half	half	PDT
6745	3084	24	a	a	DT
6745	3084	25	small	small	JJ
6745	3084	26	turnip	turnip	NN
6745	3084	27	and	and	CC
6745	3084	28	two	two	CD
6745	3084	29	onions	onion	NNS
6745	3084	30	,	,	,
6745	3084	31	all	all	DT
6745	3084	32	cut	cut	VBN
6745	3084	33	fine	fine	JJ
6745	3084	34	.	.	.
6745	3085	1	Cook	cook	VB
6745	3085	2	five	five	CD
6745	3085	3	minutes	minute	NNS
6745	3085	4	,	,	,
6745	3085	5	stirring	stir	VBG
6745	3085	6	all	all	PDT
6745	3085	7	the	the	DT
6745	3085	8	time	time	NN
6745	3085	9	,	,	,
6745	3085	10	and	and	CC
6745	3085	11	then	then	RB
6745	3085	12	draw	draw	VB
6745	3085	13	to	to	IN
6745	3085	14	one	one	CD
6745	3085	15	side	side	NN
6745	3085	16	.	.	.
6745	3086	1	Roll	roll	VB
6745	3086	2	the	the	DT
6745	3086	3	tongue	tongue	NN
6745	3086	4	in	in	IN
6745	3086	5	flour	flour	NN
6745	3086	6	,	,	,
6745	3086	7	and	and	CC
6745	3086	8	put	put	VBD
6745	3086	9	in	in	IN
6745	3086	10	the	the	DT
6745	3086	11	pan	pan	NN
6745	3086	12	.	.	.
6745	3087	1	As	as	RB
6745	3087	2	soon	soon	RB
6745	3087	3	as	as	IN
6745	3087	4	browned	brown	VBN
6745	3087	5	on	on	IN
6745	3087	6	one	one	CD
6745	3087	7	side	side	NN
6745	3087	8	,	,	,
6745	3087	9	turn	turn	VBP
6745	3087	10	,	,	,
6745	3087	11	and	and	CC
6745	3087	12	brown	brown	VB
6745	3087	13	the	the	DT
6745	3087	14	other	other	JJ
6745	3087	15	.	.	.
6745	3088	1	Add	add	VB
6745	3088	2	one	one	CD
6745	3088	3	quart	quart	NN
6745	3088	4	of	of	IN
6745	3088	5	the	the	DT
6745	3088	6	water	water	NN
6745	3088	7	in	in	IN
6745	3088	8	which	which	WDT
6745	3088	9	it	-PRON-	PRP
6745	3088	10	was	be	VBD
6745	3088	11	boiled	boil	VBN
6745	3088	12	,	,	,
6745	3088	13	a	a	DT
6745	3088	14	bouquet	bouquet	NN
6745	3088	15	of	of	IN
6745	3088	16	sweet	sweet	JJ
6745	3088	17	herbs	herb	NNS
6745	3088	18	,	,	,
6745	3088	19	one	one	CD
6745	3088	20	clove	clove	NN
6745	3088	21	,	,	,
6745	3088	22	a	a	DT
6745	3088	23	small	small	JJ
6745	3088	24	piece	piece	NN
6745	3088	25	of	of	IN
6745	3088	26	cinnamon	cinnamon	NN
6745	3088	27	and	and	CC
6745	3088	28	salt	salt	NN
6745	3088	29	and	and	CC
6745	3088	30	pepper	pepper	NN
6745	3088	31	.	.	.
6745	3089	1	Cover	cover	NN
6745	3089	2	,	,	,
6745	3089	3	and	and	CC
6745	3089	4	cook	cook	VB
6745	3089	5	two	two	CD
6745	3089	6	hours	hour	NNS
6745	3089	7	in	in	IN
6745	3089	8	a	a	DT
6745	3089	9	slow	slow	JJ
6745	3089	10	oven	oven	NN
6745	3089	11	,	,	,
6745	3089	12	basting	baste	VBG
6745	3089	13	often	often	RB
6745	3089	14	with	with	IN
6745	3089	15	the	the	DT
6745	3089	16	gravy	gravy	NN
6745	3089	17	in	in	IN
6745	3089	18	the	the	DT
6745	3089	19	pan	pan	NN
6745	3089	20	,	,	,
6745	3089	21	and	and	CC
6745	3089	22	salt	salt	NN
6745	3089	23	,	,	,
6745	3089	24	pepper	pepper	NN
6745	3089	25	and	and	CC
6745	3089	26	flour	flour	NN
6745	3089	27	.	.	.
6745	3090	1	When	when	WRB
6745	3090	2	it	-PRON-	PRP
6745	3090	3	has	have	VBZ
6745	3090	4	been	be	VBN
6745	3090	5	cooking	cook	VBG
6745	3090	6	an	an	DT
6745	3090	7	hour	hour	NN
6745	3090	8	and	and	CC
6745	3090	9	a	a	DT
6745	3090	10	half	half	NN
6745	3090	11	,	,	,
6745	3090	12	add	add	VB
6745	3090	13	the	the	DT
6745	3090	14	juice	juice	NN
6745	3090	15	of	of	IN
6745	3090	16	half	half	PDT
6745	3090	17	a	a	DT
6745	3090	18	lemon	lemon	NN
6745	3090	19	to	to	IN
6745	3090	20	the	the	DT
6745	3090	21	gravy	gravy	NN
6745	3090	22	.	.	.
6745	3091	1	When	when	WRB
6745	3091	2	done	do	VBN
6745	3091	3	,	,	,
6745	3091	4	take	take	VB
6745	3091	5	up	up	RP
6745	3091	6	.	.	.
6745	3092	1	Melt	Melt	NNP
6745	3092	2	two	two	CD
6745	3092	3	table-	table-	NN
6745	3092	4	spoonfuls	spoonful	NNS
6745	3092	5	of	of	IN
6745	3092	6	glaze	glaze	NN
6745	3092	7	,	,	,
6745	3092	8	and	and	CC
6745	3092	9	pour	pour	VB
6745	3092	10	over	over	IN
6745	3092	11	the	the	DT
6745	3092	12	tongue	tongue	NN
6745	3092	13	.	.	.
6745	3093	1	Place	place	NN
6745	3093	2	in	in	IN
6745	3093	3	the	the	DT
6745	3093	4	heater	heater	NN
6745	3093	5	until	until	IN
6745	3093	6	the	the	DT
6745	3093	7	gravy	gravy	NN
6745	3093	8	is	be	VBZ
6745	3093	9	made	make	VBN
6745	3093	10	.	.	.
6745	3094	1	Mix	mix	VB
6745	3094	2	one	one	CD
6745	3094	3	table	table	NN
6745	3094	4	-	-	HYPH
6745	3094	5	spoonful	spoonful	JJ
6745	3094	6	of	of	IN
6745	3094	7	corn	corn	NN
6745	3094	8	-	-	HYPH
6745	3094	9	starch	starch	NN
6745	3094	10	with	with	IN
6745	3094	11	a	a	DT
6745	3094	12	little	little	JJ
6745	3094	13	cold	cold	JJ
6745	3094	14	water	water	NN
6745	3094	15	,	,	,
6745	3094	16	and	and	CC
6745	3094	17	stir	stir	VB
6745	3094	18	into	into	IN
6745	3094	19	the	the	DT
6745	3094	20	boiling	boiling	NN
6745	3094	21	gravy	gravy	NN
6745	3094	22	,	,	,
6745	3094	23	of	of	IN
6745	3094	24	which	which	WDT
6745	3094	25	there	there	EX
6745	3094	26	should	should	MD
6745	3094	27	be	be	VB
6745	3094	28	one	one	CD
6745	3094	29	pint	pint	NN
6745	3094	30	.	.	.
6745	3095	1	Boil	Boil	NNP
6745	3095	2	one	one	CD
6745	3095	3	minute	minute	NN
6745	3095	4	;	;	:
6745	3095	5	then	then	RB
6745	3095	6	strain	strain	VB
6745	3095	7	,	,	,
6745	3095	8	and	and	CC
6745	3095	9	pour	pour	VB
6745	3095	10	around	around	IN
6745	3095	11	the	the	DT
6745	3095	12	tongue	tongue	NN
6745	3095	13	.	.	.
6745	3096	1	Garnish	garnish	VB
6745	3096	2	with	with	IN
6745	3096	3	parsley	parsley	NN
6745	3096	4	,	,	,
6745	3096	5	and	and	CC
6745	3096	6	serve	serve	VB
6745	3096	7	.	.	.
6745	3097	1	Fillets	fillet	NNS
6745	3097	2	of	of	IN
6745	3097	3	Tongue	Tongue	NNP
6745	3097	4	.	.	.
6745	3098	1	Cut	cut	VB
6745	3098	2	cold	cold	JJ
6745	3098	3	boiled	boil	VBN
6745	3098	4	tongue	tongue	NN
6745	3098	5	in	in	IN
6745	3098	6	pieces	piece	NNS
6745	3098	7	about	about	IN
6745	3098	8	four	four	CD
6745	3098	9	inches	inch	NNS
6745	3098	10	long	long	JJ
6745	3098	11	,	,	,
6745	3098	12	two	two	CD
6745	3098	13	wide	wide	JJ
6745	3098	14	and	and	CC
6745	3098	15	half	half	PDT
6745	3098	16	an	an	DT
6745	3098	17	inch	inch	NN
6745	3098	18	thick	thick	JJ
6745	3098	19	.	.	.
6745	3099	1	Dip	dip	VB
6745	3099	2	in	in	IN
6745	3099	3	melted	melted	JJ
6745	3099	4	butter	butter	NN
6745	3099	5	and	and	CC
6745	3099	6	in	in	IN
6745	3099	7	flour	flour	NN
6745	3099	8	.	.	.
6745	3100	1	For	for	IN
6745	3100	2	eight	eight	CD
6745	3100	3	fillets	fillet	NNS
6745	3100	4	put	put	VBD
6745	3100	5	two	two	CD
6745	3100	6	table	table	NN
6745	3100	7	-	-	HYPH
6745	3100	8	spoonfuls	spoonful	NNS
6745	3100	9	of	of	IN
6745	3100	10	butter	butter	NN
6745	3100	11	in	in	IN
6745	3100	12	the	the	DT
6745	3100	13	frying	frying	NN
6745	3100	14	-	-	HYPH
6745	3100	15	pan	pan	NN
6745	3100	16	,	,	,
6745	3100	17	and	and	CC
6745	3100	18	when	when	WRB
6745	3100	19	hot	hot	JJ
6745	3100	20	,	,	,
6745	3100	21	put	put	VBN
6745	3100	22	in	in	IN
6745	3100	23	the	the	DT
6745	3100	24	tongue	tongue	NN
6745	3100	25	.	.	.
6745	3101	1	Brown	brown	JJ
6745	3101	2	on	on	IN
6745	3101	3	both	both	DT
6745	3101	4	sides	side	NNS
6745	3101	5	,	,	,
6745	3101	6	being	be	VBG
6745	3101	7	careful	careful	JJ
6745	3101	8	not	not	RB
6745	3101	9	to	to	TO
6745	3101	10	burn	burn	VB
6745	3101	11	.	.	.
6745	3102	1	Take	take	VB
6745	3102	2	up	up	RP
6745	3102	3	,	,	,
6745	3102	4	and	and	CC
6745	3102	5	put	put	VB
6745	3102	6	one	one	CD
6745	3102	7	more	more	RBR
6745	3102	8	spoonful	spoonful	JJ
6745	3102	9	of	of	IN
6745	3102	10	butter	butter	NN
6745	3102	11	in	in	IN
6745	3102	12	the	the	DT
6745	3102	13	pan	pan	NN
6745	3102	14	,	,	,
6745	3102	15	and	and	CC
6745	3102	16	then	then	RB
6745	3102	17	one	one	CD
6745	3102	18	heaping	heap	VBG
6745	3102	19	teaspoonful	teaspoonful	JJ
6745	3102	20	of	of	IN
6745	3102	21	flour	flour	NN
6745	3102	22	.	.	.
6745	3103	1	Stir	stir	VB
6745	3103	2	until	until	IN
6745	3103	3	dark	dark	JJ
6745	3103	4	brown	brown	NN
6745	3103	5	;	;	:
6745	3103	6	then	then	RB
6745	3103	7	add	add	VB
6745	3103	8	one	one	CD
6745	3103	9	cupful	cupful	NN
6745	3103	10	of	of	IN
6745	3103	11	stock	stock	NN
6745	3103	12	,	,	,
6745	3103	13	half	half	PDT
6745	3103	14	a	a	DT
6745	3103	15	teaspoonful	teaspoonful	NN
6745	3103	16	of	of	IN
6745	3103	17	parsley	parsley	NN
6745	3103	18	and	and	CC
6745	3103	19	one	one	CD
6745	3103	20	table-	table-	NN
6745	3103	21	spoonful	spoonful	JJ
6745	3103	22	of	of	IN
6745	3103	23	lemon	lemon	NN
6745	3103	24	juice	juice	NN
6745	3103	25	,	,	,
6745	3103	26	or	or	CC
6745	3103	27	one	one	CD
6745	3103	28	tea	tea	NN
6745	3103	29	-	-	HYPH
6745	3103	30	spoonful	spoonful	JJ
6745	3103	31	of	of	IN
6745	3103	32	vinegar	vinegar	NN
6745	3103	33	.	.	.
6745	3104	1	Let	let	VB
6745	3104	2	this	this	DT
6745	3104	3	boil	boil	VB
6745	3104	4	up	up	RP
6745	3104	5	once	once	RB
6745	3104	6	,	,	,
6745	3104	7	and	and	CC
6745	3104	8	then	then	RB
6745	3104	9	pour	pour	VB
6745	3104	10	it	-PRON-	PRP
6745	3104	11	around	around	IN
6745	3104	12	the	the	DT
6745	3104	13	tongue	tongue	NN
6745	3104	14	,	,	,
6745	3104	15	which	which	WDT
6745	3104	16	has	have	VBZ
6745	3104	17	been	be	VBN
6745	3104	18	dished	dish	VBN
6745	3104	19	on	on	IN
6745	3104	20	thin	thin	JJ
6745	3104	21	strips	strip	NNS
6745	3104	22	of	of	IN
6745	3104	23	toast	toast	NN
6745	3104	24	.	.	.
6745	3105	1	Garnish	garnish	VB
6745	3105	2	with	with	IN
6745	3105	3	parsley	parsley	NN
6745	3105	4	,	,	,
6745	3105	5	and	and	CC
6745	3105	6	serve	serve	VB
6745	3105	7	.	.	.
6745	3106	1	For	for	IN
6745	3106	2	a	a	DT
6745	3106	3	change	change	NN
6745	3106	4	,	,	,
6745	3106	5	a	a	DT
6745	3106	6	table	table	NN
6745	3106	7	-	-	HYPH
6745	3106	8	spoonful	spoonful	JJ
6745	3106	9	of	of	IN
6745	3106	10	chopped	chop	VBN
6745	3106	11	pickles	pickle	NNS
6745	3106	12	,	,	,
6745	3106	13	or	or	CC
6745	3106	14	of	of	IN
6745	3106	15	capers	caper	NNS
6745	3106	16	,	,	,
6745	3106	17	can	can	MD
6745	3106	18	be	be	VB
6745	3106	19	stirred	stir	VBN
6745	3106	20	into	into	IN
6745	3106	21	the	the	DT
6745	3106	22	sauce	sauce	NN
6745	3106	23	the	the	DT
6745	3106	24	last	last	JJ
6745	3106	25	moment	moment	NN
6745	3106	26	.	.	.
6745	3107	1	Escaloped	Escaloped	NNP
6745	3107	2	Tongue	Tongue	NNP
6745	3107	3	.	.	.
6745	3108	1	Chop	chop	VB
6745	3108	2	some	some	DT
6745	3108	3	cold	cold	JJ
6745	3108	4	tongue	tongue	NN
6745	3108	5	--	--	:
6745	3108	6	not	not	RB
6745	3108	7	too	too	RB
6745	3108	8	fine	fine	JJ
6745	3108	9	,	,	,
6745	3108	10	and	and	CC
6745	3108	11	have	have	VBP
6745	3108	12	for	for	IN
6745	3108	13	each	each	DT
6745	3108	14	pint	pint	NN
6745	3108	15	one	one	CD
6745	3108	16	table-	table-	NN
6745	3108	17	spoonful	spoonful	JJ
6745	3108	18	of	of	IN
6745	3108	19	onion	onion	NN
6745	3108	20	juice	juice	NN
6745	3108	21	,	,	,
6745	3108	22	one	one	CD
6745	3108	23	teaspoonful	teaspoonful	NN
6745	3108	24	of	of	IN
6745	3108	25	chopped	chop	VBN
6745	3108	26	parsley	parsley	NN
6745	3108	27	,	,	,
6745	3108	28	one	one	CD
6745	3108	29	heaping	heap	VBG
6745	3108	30	teaspoonful	teaspoonful	JJ
6745	3108	31	of	of	IN
6745	3108	32	salt	salt	NN
6745	3108	33	,	,	,
6745	3108	34	one	one	CD
6745	3108	35	teaspoonful	teaspoonful	NN
6745	3108	36	of	of	IN
6745	3108	37	capers	caper	NNS
6745	3108	38	,	,	,
6745	3108	39	one	one	CD
6745	3108	40	cupful	cupful	NN
6745	3108	41	of	of	IN
6745	3108	42	bread	bread	NN
6745	3108	43	crumbs	crumb	NNS
6745	3108	44	,	,	,
6745	3108	45	half	half	PDT
6745	3108	46	a	a	DT
6745	3108	47	cupful	cupful	NN
6745	3108	48	of	of	IN
6745	3108	49	stock	stock	NN
6745	3108	50	and	and	CC
6745	3108	51	three	three	CD
6745	3108	52	table	table	NN
6745	3108	53	-	-	HYPH
6745	3108	54	spoonfuls	spoonful	NNS
6745	3108	55	of	of	IN
6745	3108	56	butter	butter	NN
6745	3108	57	.	.	.
6745	3109	1	Butter	butter	VB
6745	3109	2	the	the	DT
6745	3109	3	escalop	escalop	NN
6745	3109	4	dish	dish	NN
6745	3109	5	,	,	,
6745	3109	6	and	and	CC
6745	3109	7	cover	cover	VB
6745	3109	8	the	the	DT
6745	3109	9	bottom	bottom	NN
6745	3109	10	with	with	IN
6745	3109	11	bread	bread	NN
6745	3109	12	crumbs	crumb	NNS
6745	3109	13	.	.	.
6745	3110	1	Put	put	VB
6745	3110	2	in	in	IN
6745	3110	3	the	the	DT
6745	3110	4	tongue	tongue	NN
6745	3110	5	,	,	,
6745	3110	6	which	which	WDT
6745	3110	7	has	have	VBZ
6745	3110	8	been	be	VBN
6745	3110	9	mixed	mix	VBN
6745	3110	10	with	with	IN
6745	3110	11	the	the	DT
6745	3110	12	parsley	parsley	NN
6745	3110	13	,	,	,
6745	3110	14	salt	salt	NN
6745	3110	15	,	,	,
6745	3110	16	pepper	pepper	NN
6745	3110	17	and	and	CC
6745	3110	18	capers	caper	NNS
6745	3110	19	,	,	,
6745	3110	20	and	and	CC
6745	3110	21	add	add	VB
6745	3110	22	the	the	DT
6745	3110	23	stock	stock	NN
6745	3110	24	,	,	,
6745	3110	25	in	in	IN
6745	3110	26	which	which	WDT
6745	3110	27	has	have	VBZ
6745	3110	28	been	be	VBN
6745	3110	29	mixed	mix	VBN
6745	3110	30	the	the	DT
6745	3110	31	onion	onion	NN
6745	3110	32	juice	juice	NN
6745	3110	33	.	.	.
6745	3111	1	Put	put	VB
6745	3111	2	part	part	NN
6745	3111	3	of	of	IN
6745	3111	4	the	the	DT
6745	3111	5	butter	butter	NN
6745	3111	6	on	on	IN
6745	3111	7	the	the	DT
6745	3111	8	dish	dish	NN
6745	3111	9	with	with	IN
6745	3111	10	the	the	DT
6745	3111	11	remainder	remainder	NN
6745	3111	12	of	of	IN
6745	3111	13	the	the	DT
6745	3111	14	bread	bread	NN
6745	3111	15	crumbs	crumb	VBZ
6745	3111	16	,	,	,
6745	3111	17	and	and	CC
6745	3111	18	then	then	RB
6745	3111	19	bits	bit	NNS
6745	3111	20	of	of	IN
6745	3111	21	butter	butter	NN
6745	3111	22	here	here	RB
6745	3111	23	and	and	CC
6745	3111	24	there	there	RB
6745	3111	25	.	.	.
6745	3112	1	Bake	bake	VB
6745	3112	2	twenty	twenty	CD
6745	3112	3	minutes	minute	NNS
6745	3112	4	,	,	,
6745	3112	5	and	and	CC
6745	3112	6	serve	serve	VB
6745	3112	7	hot	hot	JJ
6745	3112	8	.	.	.
6745	3113	1	Tongue	tongue	NN
6745	3113	2	in	in	IN
6745	3113	3	Jelly	Jelly	NNP
6745	3113	4	.	.	.
6745	3114	1	Boil	Boil	NNP
6745	3114	2	and	and	CC
6745	3114	3	skin	skin	NN
6745	3114	4	either	either	CC
6745	3114	5	a	a	DT
6745	3114	6	fresh	fresh	JJ
6745	3114	7	or	or	CC
6745	3114	8	salt	salt	NN
6745	3114	9	tongue	tongue	NN
6745	3114	10	.	.	.
6745	3115	1	When	when	WRB
6745	3115	2	cold	cold	JJ
6745	3115	3	,	,	,
6745	3115	4	trim	trim	VB
6745	3115	5	off	off	RP
6745	3115	6	the	the	DT
6745	3115	7	roots	root	NNS
6745	3115	8	.	.	.
6745	3116	1	Have	have	VB
6745	3116	2	one	one	CD
6745	3116	3	and	and	CC
6745	3116	4	a	a	DT
6745	3116	5	fourth	fourth	JJ
6745	3116	6	quarts	quart	NNS
6745	3116	7	of	of	IN
6745	3116	8	aspic	aspic	NNP
6745	3116	9	jelly	jelly	NNP
6745	3116	10	in	in	IN
6745	3116	11	the	the	DT
6745	3116	12	liquid	liquid	JJ
6745	3116	13	state	state	NN
6745	3116	14	.	.	.
6745	3117	1	Cover	cover	VB
6745	3117	2	the	the	DT
6745	3117	3	bottom	bottom	NN
6745	3117	4	of	of	IN
6745	3117	5	a	a	DT
6745	3117	6	two	two	CD
6745	3117	7	-	-	HYPH
6745	3117	8	quart	quart	NN
6745	3117	9	mould	mould	NN
6745	3117	10	about	about	IN
6745	3117	11	an	an	DT
6745	3117	12	inch	inch	NN
6745	3117	13	deep	deep	JJ
6745	3117	14	with	with	IN
6745	3117	15	it	-PRON-	PRP
6745	3117	16	,	,	,
6745	3117	17	and	and	CC
6745	3117	18	let	let	VB
6745	3117	19	it	-PRON-	PRP
6745	3117	20	harden	harden	VB
6745	3117	21	.	.	.
6745	3118	1	With	with	IN
6745	3118	2	a	a	DT
6745	3118	3	fancy	fancy	JJ
6745	3118	4	vegetable	vegetable	NN
6745	3118	5	cutter	cutter	NN
6745	3118	6	,	,	,
6745	3118	7	cut	cut	VBD
6745	3118	8	out	out	RP
6745	3118	9	leaves	leave	NNS
6745	3118	10	from	from	IN
6745	3118	11	cooked	cooked	JJ
6745	3118	12	beets	beet	NNS
6745	3118	13	,	,	,
6745	3118	14	and	and	CC
6745	3118	15	garnish	garnish	VB
6745	3118	16	the	the	DT
6745	3118	17	bottom	bottom	NN
6745	3118	18	of	of	IN
6745	3118	19	the	the	DT
6745	3118	20	mould	mould	NN
6745	3118	21	with	with	IN
6745	3118	22	them	-PRON-	PRP
6745	3118	23	.	.	.
6745	3119	1	Gently	gently	RB
6745	3119	2	pour	pour	VB
6745	3119	3	in	in	IN
6745	3119	4	three	three	CD
6745	3119	5	table	table	NN
6745	3119	6	-	-	HYPH
6745	3119	7	spoonfuls	spoonful	NNS
6745	3119	8	of	of	IN
6745	3119	9	jelly	jelly	NNP
6745	3119	10	,	,	,
6745	3119	11	to	to	TO
6745	3119	12	set	set	VB
6745	3119	13	the	the	DT
6745	3119	14	vegetables	vegetable	NNS
6745	3119	15	.	.	.
6745	3120	1	When	when	WRB
6745	3120	2	this	this	DT
6745	3120	3	is	be	VBZ
6745	3120	4	hard	hard	JJ
6745	3120	5	,	,	,
6745	3120	6	add	add	VB
6745	3120	7	jelly	jelly	RB
6745	3120	8	enough	enough	RB
6745	3120	9	to	to	TO
6745	3120	10	cover	cover	VB
6745	3120	11	the	the	DT
6745	3120	12	vegetables	vegetable	NNS
6745	3120	13	,	,	,
6745	3120	14	and	and	CC
6745	3120	15	let	let	VB
6745	3120	16	the	the	DT
6745	3120	17	whole	whole	JJ
6745	3120	18	get	get	VB
6745	3120	19	very	very	RB
6745	3120	20	hard	hard	JJ
6745	3120	21	.	.	.
6745	3121	1	Then	then	RB
6745	3121	2	put	put	VB
6745	3121	3	in	in	RP
6745	3121	4	the	the	DT
6745	3121	5	tongue	tongue	NN
6745	3121	6	,	,	,
6745	3121	7	and	and	CC
6745	3121	8	about	about	RB
6745	3121	9	half	half	PDT
6745	3121	10	a	a	DT
6745	3121	11	cupful	cupful	NN
6745	3121	12	of	of	IN
6745	3121	13	jelly	jelly	NNP
6745	3121	14	,	,	,
6745	3121	15	which	which	WDT
6745	3121	16	should	should	MD
6745	3121	17	be	be	VB
6745	3121	18	allowed	allow	VBN
6745	3121	19	to	to	TO
6745	3121	20	harden	harden	VB
6745	3121	21	,	,	,
6745	3121	22	and	and	CC
6745	3121	23	so	so	RB
6745	3121	24	keep	keep	VB
6745	3121	25	the	the	DT
6745	3121	26	meat	meat	NN
6745	3121	27	in	in	IN
6745	3121	28	place	place	NN
6745	3121	29	when	when	WRB
6745	3121	30	the	the	DT
6745	3121	31	remainder	remainder	NN
6745	3121	32	is	be	VBZ
6745	3121	33	added	add	VBN
6745	3121	34	.	.	.
6745	3122	1	Pour	pour	VB
6745	3122	2	in	in	IN
6745	3122	3	the	the	DT
6745	3122	4	remainder	remainder	NN
6745	3122	5	of	of	IN
6745	3122	6	the	the	DT
6745	3122	7	jelly	jelly	NN
6745	3122	8	and	and	CC
6745	3122	9	set	set	VBD
6745	3122	10	away	away	RB
6745	3122	11	to	to	IN
6745	3122	12	harden	harden	NNP
6745	3122	13	.	.	.
6745	3123	1	To	to	TO
6745	3123	2	serve	serve	VB
6745	3123	3	:	:	:
6745	3123	4	Dip	dip	VB
6745	3123	5	the	the	DT
6745	3123	6	mould	mould	NN
6745	3123	7	for	for	IN
6745	3123	8	a	a	DT
6745	3123	9	few	few	JJ
6745	3123	10	moments	moment	NNS
6745	3123	11	in	in	IN
6745	3123	12	a	a	DT
6745	3123	13	pan	pan	NN
6745	3123	14	of	of	IN
6745	3123	15	warm	warm	JJ
6745	3123	16	water	water	NN
6745	3123	17	,	,	,
6745	3123	18	and	and	CC
6745	3123	19	then	then	RB
6745	3123	20	gently	gently	RB
6745	3123	21	turn	turn	VB
6745	3123	22	on	on	RP
6745	3123	23	to	to	IN
6745	3123	24	a	a	DT
6745	3123	25	dish	dish	NN
6745	3123	26	.	.	.
6745	3124	1	Garnish	garnish	VB
6745	3124	2	with	with	IN
6745	3124	3	pickles	pickle	NNS
6745	3124	4	and	and	CC
6745	3124	5	parsley	parsley	NN
6745	3124	6	.	.	.
6745	3125	1	Pickled	pickle	VBN
6745	3125	2	beet	beet	NN
6745	3125	3	is	be	VBZ
6745	3125	4	especially	especially	RB
6745	3125	5	nice	nice	JJ
6745	3125	6	.	.	.
6745	3126	1	Lambs	lamb	NNS
6745	3126	2	'	'	POS
6745	3126	3	Tongues	Tongues	NNPS
6745	3126	4	in	in	IN
6745	3126	5	Jelly	Jelly	NNP
6745	3126	6	.	.	.
6745	3127	1	Lambs	lamb	NNS
6745	3127	2	'	'	POS
6745	3127	3	tongues	tongue	NNS
6745	3127	4	are	be	VBP
6745	3127	5	prepared	prepare	VBN
6745	3127	6	the	the	DT
6745	3127	7	same	same	JJ
6745	3127	8	as	as	IN
6745	3127	9	beef	beef	NN
6745	3127	10	tongues	tongue	NNS
6745	3127	11	.	.	.
6745	3128	1	Three	three	CD
6745	3128	2	of	of	IN
6745	3128	3	four	four	CD
6745	3128	4	moulds	mould	NNS
6745	3128	5	,	,	,
6745	3128	6	each	each	DT
6745	3128	7	holding	hold	VBG
6745	3128	8	a	a	DT
6745	3128	9	little	little	JJ
6745	3128	10	less	less	JJR
6745	3128	11	than	than	IN
6745	3128	12	a	a	DT
6745	3128	13	pint	pint	NN
6745	3128	14	,	,	,
6745	3128	15	will	will	MD
6745	3128	16	make	make	VB
6745	3128	17	enough	enough	JJ
6745	3128	18	for	for	IN
6745	3128	19	a	a	DT
6745	3128	20	small	small	JJ
6745	3128	21	company	company	NN
6745	3128	22	,	,	,
6745	3128	23	one	one	CD
6745	3128	24	tongue	tongue	NN
6745	3128	25	being	be	VBG
6745	3128	26	put	put	VBN
6745	3128	27	in	in	IN
6745	3128	28	each	each	DT
6745	3128	29	mould	mould	NN
6745	3128	30	.	.	.
6745	3129	1	The	the	DT
6745	3129	2	tongues	tongue	NNS
6745	3129	3	can	can	MD
6745	3129	4	all	all	DT
6745	3129	5	be	be	VB
6745	3129	6	put	put	VBN
6745	3129	7	on	on	IN
6745	3129	8	the	the	DT
6745	3129	9	same	same	JJ
6745	3129	10	dish	dish	NN
6745	3129	11	,	,	,
6745	3129	12	or	or	CC
6745	3129	13	on	on	IN
6745	3129	14	two	two	CD
6745	3129	15	,	,	,
6745	3129	16	if	if	IN
6745	3129	17	the	the	DT
6745	3129	18	table	table	NN
6745	3129	19	is	be	VBZ
6745	3129	20	long	long	JJ
6745	3129	21	.	.	.
6745	3130	1	Lambs	lamb	NNS
6745	3130	2	'	'	POS
6745	3130	3	Tongues	Tongues	NNPS
6745	3130	4	,	,	,
6745	3130	5	Stewed	stew	VBN
6745	3130	6	.	.	.
6745	3131	1	Six	six	CD
6745	3131	2	tongues	tongue	NNS
6745	3131	3	,	,	,
6745	3131	4	three	three	CD
6745	3131	5	heaping	heaping	NN
6745	3131	6	table	table	NN
6745	3131	7	-	-	HYPH
6745	3131	8	spoonfuls	spoonful	NNS
6745	3131	9	of	of	IN
6745	3131	10	butter	butter	NN
6745	3131	11	,	,	,
6745	3131	12	one	one	CD
6745	3131	13	large	large	JJ
6745	3131	14	onion	onion	NN
6745	3131	15	,	,	,
6745	3131	16	two	two	CD
6745	3131	17	slices	slice	NNS
6745	3131	18	of	of	IN
6745	3131	19	carrot	carrot	NN
6745	3131	20	,	,	,
6745	3131	21	three	three	CD
6745	3131	22	slices	slice	NNS
6745	3131	23	of	of	IN
6745	3131	24	white	white	JJ
6745	3131	25	turnip	turnip	NN
6745	3131	26	,	,	,
6745	3131	27	three	three	CD
6745	3131	28	table-	table-	NN
6745	3131	29	spoonfuls	spoonful	NNS
6745	3131	30	of	of	IN
6745	3131	31	flour	flour	NN
6745	3131	32	,	,	,
6745	3131	33	one	one	CD
6745	3131	34	of	of	IN
6745	3131	35	salt	salt	NN
6745	3131	36	,	,	,
6745	3131	37	a	a	DT
6745	3131	38	little	little	JJ
6745	3131	39	pepper	pepper	NN
6745	3131	40	,	,	,
6745	3131	41	one	one	CD
6745	3131	42	quart	quart	NN
6745	3131	43	of	of	IN
6745	3131	44	stock	stock	NN
6745	3131	45	or	or	CC
6745	3131	46	water	water	NN
6745	3131	47	and	and	CC
6745	3131	48	a	a	DT
6745	3131	49	bouquet	bouquet	NN
6745	3131	50	of	of	IN
6745	3131	51	sweet	sweet	JJ
6745	3131	52	herbs	herb	NNS
6745	3131	53	.	.	.
6745	3132	1	Boil	Boil	NNP
6745	3132	2	the	the	DT
6745	3132	3	tongues	tongue	NNS
6745	3132	4	one	one	CD
6745	3132	5	hour	hour	NN
6745	3132	6	and	and	CC
6745	3132	7	a	a	DT
6745	3132	8	half	half	NN
6745	3132	9	in	in	IN
6745	3132	10	clear	clear	JJ
6745	3132	11	water	water	NN
6745	3132	12	;	;	:
6745	3132	13	then	then	RB
6745	3132	14	take	take	VB
6745	3132	15	up	up	RP
6745	3132	16	,	,	,
6745	3132	17	cover	cover	VB
6745	3132	18	with	with	IN
6745	3132	19	cold	cold	JJ
6745	3132	20	water	water	NN
6745	3132	21	,	,	,
6745	3132	22	and	and	CC
6745	3132	23	draw	draw	VB
6745	3132	24	off	off	RP
6745	3132	25	the	the	DT
6745	3132	26	skins	skin	NNS
6745	3132	27	.	.	.
6745	3133	1	Put	put	VB
6745	3133	2	the	the	DT
6745	3133	3	butter	butter	NN
6745	3133	4	,	,	,
6745	3133	5	onion	onion	NN
6745	3133	6	,	,	,
6745	3133	7	turnip	turnip	NN
6745	3133	8	and	and	CC
6745	3133	9	carrot	carrot	NN
6745	3133	10	in	in	IN
6745	3133	11	the	the	DT
6745	3133	12	stew	stew	NNP
6745	3133	13	-	-	HYPH
6745	3133	14	pan	pan	NN
6745	3133	15	,	,	,
6745	3133	16	and	and	CC
6745	3133	17	cook	cook	VB
6745	3133	18	slowly	slowly	RB
6745	3133	19	for	for	IN
6745	3133	20	fifteen	fifteen	CD
6745	3133	21	minutes	minute	NNS
6745	3133	22	;	;	:
6745	3133	23	then	then	RB
6745	3133	24	add	add	VB
6745	3133	25	the	the	DT
6745	3133	26	flour	flour	NN
6745	3133	27	,	,	,
6745	3133	28	and	and	CC
6745	3133	29	cook	cook	NN
6745	3133	30	until	until	IN
6745	3133	31	brown	brown	NNP
6745	3133	32	,	,	,
6745	3133	33	stirring	stir	VBG
6745	3133	34	all	all	PDT
6745	3133	35	the	the	DT
6745	3133	36	while	while	NN
6745	3133	37	.	.	.
6745	3134	1	Stir	stir	VB
6745	3134	2	the	the	DT
6745	3134	3	stock	stock	NN
6745	3134	4	into	into	IN
6745	3134	5	this	this	DT
6745	3134	6	,	,	,
6745	3134	7	and	and	CC
6745	3134	8	when	when	WRB
6745	3134	9	it	-PRON-	PRP
6745	3134	10	boils	boil	VBZ
6745	3134	11	up	up	RP
6745	3134	12	,	,	,
6745	3134	13	add	add	VB
6745	3134	14	the	the	DT
6745	3134	15	tongue	tongue	NN
6745	3134	16	,	,	,
6745	3134	17	salt	salt	NN
6745	3134	18	,	,	,
6745	3134	19	pepper	pepper	NN
6745	3134	20	and	and	CC
6745	3134	21	herbs	herb	NNS
6745	3134	22	.	.	.
6745	3135	1	Simmer	simmer	NN
6745	3135	2	gently	gently	RB
6745	3135	3	for	for	IN
6745	3135	4	two	two	CD
6745	3135	5	hours	hour	NNS
6745	3135	6	.	.	.
6745	3136	1	Cut	cut	VB
6745	3136	2	the	the	DT
6745	3136	3	carrots	carrot	NNS
6745	3136	4	,	,	,
6745	3136	5	turnips	turnip	NNS
6745	3136	6	and	and	CC
6745	3136	7	potatoes	potato	NNS
6745	3136	8	into	into	IN
6745	3136	9	cubes	cube	NNS
6745	3136	10	.	.	.
6745	3137	1	Boil	Boil	NNP
6745	3137	2	the	the	DT
6745	3137	3	potatoes	potato	NNS
6745	3137	4	in	in	IN
6745	3137	5	salted	salted	JJ
6745	3137	6	water	water	NN
6745	3137	7	ten	ten	CD
6745	3137	8	minutes	minute	NNS
6745	3137	9	,	,	,
6745	3137	10	and	and	CC
6745	3137	11	the	the	DT
6745	3137	12	carrots	carrot	NNS
6745	3137	13	and	and	CC
6745	3137	14	turnips	turnip	NNS
6745	3137	15	one	one	CD
6745	3137	16	hour	hour	NN
6745	3137	17	.	.	.
6745	3138	1	Place	place	VB
6745	3138	2	the	the	DT
6745	3138	3	tongues	tongue	NNS
6745	3138	4	in	in	IN
6745	3138	5	the	the	DT
6745	3138	6	centre	centre	NN
6745	3138	7	of	of	IN
6745	3138	8	a	a	DT
6745	3138	9	hot	hot	JJ
6745	3138	10	dish	dish	NN
6745	3138	11	.	.	.
6745	3139	1	Arrange	arrange	VB
6745	3139	2	the	the	DT
6745	3139	3	vegetables	vegetable	NNS
6745	3139	4	around	around	IN
6745	3139	5	them	-PRON-	PRP
6745	3139	6	,	,	,
6745	3139	7	strain	strain	VB
6745	3139	8	the	the	DT
6745	3139	9	gravy	gravy	NN
6745	3139	10	,	,	,
6745	3139	11	and	and	CC
6745	3139	12	pour	pour	VB
6745	3139	13	over	over	IN
6745	3139	14	all	all	DT
6745	3139	15	.	.	.
6745	3140	1	Garnish	garnish	VB
6745	3140	2	with	with	IN
6745	3140	3	parsley	parsley	NN
6745	3140	4	,	,	,
6745	3140	5	and	and	CC
6745	3140	6	serve	serve	VB
6745	3140	7	.	.	.
6745	3141	1	Stewed	stew	VBN
6745	3141	2	Ox	ox	NN
6745	3141	3	Tails	tail	NNS
6745	3141	4	.	.	.
6745	3142	1	Two	two	CD
6745	3142	2	ox	ox	JJ
6745	3142	3	tails	tail	NNS
6745	3142	4	,	,	,
6745	3142	5	three	three	CD
6745	3142	6	table	table	NN
6745	3142	7	-	-	HYPH
6745	3142	8	spoonfuls	spoonful	NNS
6745	3142	9	of	of	IN
6745	3142	10	butter	butter	NN
6745	3142	11	,	,	,
6745	3142	12	two	two	CD
6745	3142	13	of	of	IN
6745	3142	14	flour	flour	NN
6745	3142	15	,	,	,
6745	3142	16	one	one	CD
6745	3142	17	large	large	JJ
6745	3142	18	onion	onion	NN
6745	3142	19	,	,	,
6745	3142	20	half	half	PDT
6745	3142	21	a	a	DT
6745	3142	22	small	small	JJ
6745	3142	23	carrot	carrot	NN
6745	3142	24	,	,	,
6745	3142	25	three	three	CD
6745	3142	26	slices	slice	NNS
6745	3142	27	of	of	IN
6745	3142	28	turnip	turnip	NN
6745	3142	29	,	,	,
6745	3142	30	two	two	CD
6745	3142	31	stalks	stalk	NNS
6745	3142	32	of	of	IN
6745	3142	33	celery	celery	NN
6745	3142	34	,	,	,
6745	3142	35	two	two	CD
6745	3142	36	cloves	clove	NNS
6745	3142	37	,	,	,
6745	3142	38	a	a	DT
6745	3142	39	pint	pint	NN
6745	3142	40	and	and	CC
6745	3142	41	a	a	DT
6745	3142	42	half	half	NN
6745	3142	43	of	of	IN
6745	3142	44	stock	stock	NN
6745	3142	45	or	or	CC
6745	3142	46	water	water	NN
6745	3142	47	,	,	,
6745	3142	48	salt	salt	NN
6745	3142	49	and	and	CC
6745	3142	50	pepper	pepper	NN
6745	3142	51	to	to	IN
6745	3142	52	taste	taste	NN
6745	3142	53	.	.	.
6745	3143	1	Divide	divide	VB
6745	3143	2	the	the	DT
6745	3143	3	tails	tail	NNS
6745	3143	4	in	in	IN
6745	3143	5	pieces	piece	NNS
6745	3143	6	about	about	IN
6745	3143	7	four	four	CD
6745	3143	8	inches	inch	NNS
6745	3143	9	long	long	JJ
6745	3143	10	.	.	.
6745	3144	1	Cut	cut	VB
6745	3144	2	the	the	DT
6745	3144	3	vegetables	vegetable	NNS
6745	3144	4	in	in	IN
6745	3144	5	small	small	JJ
6745	3144	6	pieces	piece	NNS
6745	3144	7	.	.	.
6745	3145	1	Let	let	VB
6745	3145	2	the	the	DT
6745	3145	3	butter	butter	NN
6745	3145	4	get	get	VB
6745	3145	5	hot	hot	JJ
6745	3145	6	in	in	IN
6745	3145	7	the	the	DT
6745	3145	8	stew	stew	NN
6745	3145	9	-	-	HYPH
6745	3145	10	pan	pan	NN
6745	3145	11	;	;	:
6745	3145	12	then	then	RB
6745	3145	13	add	add	VB
6745	3145	14	the	the	DT
6745	3145	15	vegetables	vegetable	NNS
6745	3145	16	,	,	,
6745	3145	17	and	and	CC
6745	3145	18	when	when	WRB
6745	3145	19	they	-PRON-	PRP
6745	3145	20	begin	begin	VBP
6745	3145	21	to	to	TO
6745	3145	22	brown	brown	VB
6745	3145	23	,	,	,
6745	3145	24	add	add	VB
6745	3145	25	the	the	DT
6745	3145	26	flour	flour	NN
6745	3145	27	.	.	.
6745	3146	1	Stir	stir	VB
6745	3146	2	for	for	IN
6745	3146	3	two	two	CD
6745	3146	4	minutes	minute	NNS
6745	3146	5	.	.	.
6745	3147	1	Put	put	VB
6745	3147	2	in	in	RP
6745	3147	3	the	the	DT
6745	3147	4	tails	tail	NNS
6745	3147	5	,	,	,
6745	3147	6	and	and	CC
6745	3147	7	add	add	VB
6745	3147	8	the	the	DT
6745	3147	9	seasoning	seasoning	NN
6745	3147	10	and	and	CC
6745	3147	11	stock	stock	NN
6745	3147	12	.	.	.
6745	3148	1	Simmer	simmer	NN
6745	3148	2	gently	gently	RB
6745	3148	3	three	three	CD
6745	3148	4	hours	hour	NNS
6745	3148	5	.	.	.
6745	3149	1	Serve	serve	VB
6745	3149	2	on	on	IN
6745	3149	3	a	a	DT
6745	3149	4	hot	hot	JJ
6745	3149	5	dish	dish	NN
6745	3149	6	with	with	IN
6745	3149	7	gravy	gravy	NN
6745	3149	8	strained	strain	VBN
6745	3149	9	over	over	IN
6745	3149	10	them	-PRON-	PRP
6745	3149	11	.	.	.
6745	3150	1	Ox	Ox	NNP
6745	3150	2	Tails	Tails	NNP
6745	3150	3	à	à	LS
6745	3150	4	la	la	DT
6745	3150	5	Tartare	Tartare	NNP
6745	3150	6	.	.	.
6745	3151	1	Three	three	CD
6745	3151	2	ox	ox	JJ
6745	3151	3	tails	tail	NNS
6745	3151	4	,	,	,
6745	3151	5	two	two	CD
6745	3151	6	eggs	egg	NNS
6745	3151	7	,	,	,
6745	3151	8	one	one	CD
6745	3151	9	cupful	cupful	NN
6745	3151	10	of	of	IN
6745	3151	11	bread	bread	NN
6745	3151	12	crumbs	crumb	NNS
6745	3151	13	,	,	,
6745	3151	14	salt	salt	NN
6745	3151	15	,	,	,
6745	3151	16	pepper	pepper	NN
6745	3151	17	,	,	,
6745	3151	18	one	one	CD
6745	3151	19	quart	quart	NN
6745	3151	20	of	of	IN
6745	3151	21	stock	stock	NN
6745	3151	22	,	,	,
6745	3151	23	a	a	DT
6745	3151	24	bouquet	bouquet	NN
6745	3151	25	of	of	IN
6745	3151	26	sweet	sweet	JJ
6745	3151	27	herbs	herb	NNS
6745	3151	28	.	.	.
6745	3152	1	Cut	cut	VB
6745	3152	2	the	the	DT
6745	3152	3	tails	tail	NNS
6745	3152	4	in	in	IN
6745	3152	5	four-	four-	XX
6745	3152	6	inch	inch	NN
6745	3152	7	pieces	piece	NNS
6745	3152	8	,	,	,
6745	3152	9	and	and	CC
6745	3152	10	put	put	VBD
6745	3152	11	them	-PRON-	PRP
6745	3152	12	on	on	RP
6745	3152	13	to	to	TO
6745	3152	14	boil	boil	VB
6745	3152	15	with	with	IN
6745	3152	16	the	the	DT
6745	3152	17	stock	stock	NN
6745	3152	18	and	and	CC
6745	3152	19	sweet	sweet	JJ
6745	3152	20	herbs	herb	NNS
6745	3152	21	.	.	.
6745	3153	1	Let	let	VB
6745	3153	2	them	-PRON-	PRP
6745	3153	3	simmer	simmer	VB
6745	3153	4	two	two	CD
6745	3153	5	hours	hour	NNS
6745	3153	6	.	.	.
6745	3154	1	Take	take	VB
6745	3154	2	up	up	RP
6745	3154	3	,	,	,
6745	3154	4	drain	drain	VB
6745	3154	5	and	and	CC
6745	3154	6	cool	cool	JJ
6745	3154	7	.	.	.
6745	3155	1	When	when	WRB
6745	3155	2	cold	cold	JJ
6745	3155	3	,	,	,
6745	3155	4	dip	dip	VB
6745	3155	5	them	-PRON-	PRP
6745	3155	6	in	in	IN
6745	3155	7	the	the	DT
6745	3155	8	beaten	beat	VBN
6745	3155	9	eggs	egg	NNS
6745	3155	10	and	and	CC
6745	3155	11	in	in	IN
6745	3155	12	bread	bread	NN
6745	3155	13	crumbs	crumb	NNS
6745	3155	14	.	.	.
6745	3156	1	Fry	fry	CD
6745	3156	2	in	in	IN
6745	3156	3	boiling	boil	VBG
6745	3156	4	fat	fat	NN
6745	3156	5	till	till	IN
6745	3156	6	a	a	DT
6745	3156	7	golden	golden	JJ
6745	3156	8	brown	brown	NN
6745	3156	9	.	.	.
6745	3157	1	Have	have	VBP
6745	3157	2	Tartare	Tartare	NNP
6745	3157	3	sauce	sauce	NN
6745	3157	4	spread	spread	VBN
6745	3157	5	on	on	IN
6745	3157	6	the	the	DT
6745	3157	7	centre	centre	NN
6745	3157	8	of	of	IN
6745	3157	9	a	a	DT
6745	3157	10	cold	cold	JJ
6745	3157	11	dish	dish	NN
6745	3157	12	,	,	,
6745	3157	13	and	and	CC
6745	3157	14	arrange	arrange	VB
6745	3157	15	the	the	DT
6745	3157	16	ox	ox	JJ
6745	3157	17	tails	tail	NNS
6745	3157	18	on	on	IN
6745	3157	19	this	this	DT
6745	3157	20	.	.	.
6745	3158	1	Garnish	garnish	VB
6745	3158	2	with	with	IN
6745	3158	3	parsley	parsley	NN
6745	3158	4	,	,	,
6745	3158	5	and	and	CC
6745	3158	6	serve	serve	VB
6745	3158	7	.	.	.
6745	3159	1	Haricot	Haricot	NNP
6745	3159	2	of	of	IN
6745	3159	3	Ox	Ox	NNP
6745	3159	4	Tails	Tails	NNP
6745	3159	5	.	.	.
6745	3160	1	Three	three	CD
6745	3160	2	ox	ox	JJ
6745	3160	3	tails	tail	NNS
6745	3160	4	,	,	,
6745	3160	5	two	two	CD
6745	3160	6	carrots	carrot	NNS
6745	3160	7	,	,	,
6745	3160	8	two	two	CD
6745	3160	9	onions	onion	NNS
6745	3160	10	,	,	,
6745	3160	11	two	two	CD
6745	3160	12	small	small	JJ
6745	3160	13	white	white	JJ
6745	3160	14	turnips	turnip	NNS
6745	3160	15	,	,	,
6745	3160	16	three	three	CD
6745	3160	17	potatoes	potato	NNS
6745	3160	18	,	,	,
6745	3160	19	three	three	CD
6745	3160	20	table	table	NN
6745	3160	21	-	-	HYPH
6745	3160	22	spoonfuls	spoonful	NNS
6745	3160	23	of	of	IN
6745	3160	24	butter	butter	NN
6745	3160	25	,	,	,
6745	3160	26	two	two	CD
6745	3160	27	of	of	IN
6745	3160	28	flour	flour	NN
6745	3160	29	,	,	,
6745	3160	30	three	three	CD
6745	3160	31	pints	pint	NNS
6745	3160	32	of	of	IN
6745	3160	33	water	water	NN
6745	3160	34	and	and	CC
6745	3160	35	salt	salt	NN
6745	3160	36	and	and	CC
6745	3160	37	pepper	pepper	NN
6745	3160	38	to	to	IN
6745	3160	39	taste	taste	NN
6745	3160	40	.	.	.
6745	3161	1	Cut	cut	VB
6745	3161	2	the	the	DT
6745	3161	3	tails	tail	NNS
6745	3161	4	in	in	IN
6745	3161	5	pieces	piece	NNS
6745	3161	6	about	about	IN
6745	3161	7	four	four	CD
6745	3161	8	inches	inch	NNS
6745	3161	9	long	long	JJ
6745	3161	10	.	.	.
6745	3162	1	Cut	cut	VB
6745	3162	2	the	the	DT
6745	3162	3	onions	onion	NNS
6745	3162	4	very	very	RB
6745	3162	5	fine	fine	JJ
6745	3162	6	,	,	,
6745	3162	7	and	and	CC
6745	3162	8	the	the	DT
6745	3162	9	carrots	carrot	NNS
6745	3162	10	,	,	,
6745	3162	11	turnips	turnip	NNS
6745	3162	12	and	and	CC
6745	3162	13	potatoes	potato	NNS
6745	3162	14	into	into	IN
6745	3162	15	large	large	JJ
6745	3162	16	cubes	cube	NNS
6745	3162	17	.	.	.
6745	3163	1	Put	put	VB
6745	3163	2	the	the	DT
6745	3163	3	butter	butter	NN
6745	3163	4	,	,	,
6745	3163	5	meat	meat	NN
6745	3163	6	and	and	CC
6745	3163	7	onion	onion	NN
6745	3163	8	in	in	IN
6745	3163	9	the	the	DT
6745	3163	10	stew	stew	NNP
6745	3163	11	-	-	HYPH
6745	3163	12	pan	pan	NN
6745	3163	13	and	and	CC
6745	3163	14	fry	fry	NN
6745	3163	15	,	,	,
6745	3163	16	stirring	stir	VBG
6745	3163	17	all	all	PDT
6745	3163	18	the	the	DT
6745	3163	19	time	time	NN
6745	3163	20	,	,	,
6745	3163	21	until	until	IN
6745	3163	22	the	the	DT
6745	3163	23	onions	onion	NNS
6745	3163	24	are	be	VBP
6745	3163	25	a	a	DT
6745	3163	26	golden	golden	JJ
6745	3163	27	brown	brown	NN
6745	3163	28	;	;	:
6745	3163	29	then	then	RB
6745	3163	30	add	add	VB
6745	3163	31	the	the	DT
6745	3163	32	flour	flour	NN
6745	3163	33	,	,	,
6745	3163	34	and	and	CC
6745	3163	35	stir	stir	VB
6745	3163	36	two	two	CD
6745	3163	37	minutes	minute	NNS
6745	3163	38	longer	long	RBR
6745	3163	39	.	.	.
6745	3164	1	Add	add	VB
6745	3164	2	the	the	DT
6745	3164	3	water	water	NN
6745	3164	4	,	,	,
6745	3164	5	and	and	CC
6745	3164	6	when	when	WRB
6745	3164	7	it	-PRON-	PRP
6745	3164	8	comes	come	VBZ
6745	3164	9	to	to	IN
6745	3164	10	a	a	DT
6745	3164	11	boil	boil	NN
6745	3164	12	,	,	,
6745	3164	13	skim	skim	NNP
6745	3164	14	carefully	carefully	RB
6745	3164	15	.	.	.
6745	3165	1	Set	Set	VBN
6745	3165	2	back	back	RB
6745	3165	3	where	where	WRB
6745	3165	4	it	-PRON-	PRP
6745	3165	5	will	will	MD
6745	3165	6	simmer	simmer	VB
6745	3165	7	.	.	.
6745	3166	1	When	when	WRB
6745	3166	2	it	-PRON-	PRP
6745	3166	3	has	have	VBZ
6745	3166	4	been	be	VBN
6745	3166	5	cooking	cook	VBG
6745	3166	6	one	one	CD
6745	3166	7	hour	hour	NN
6745	3166	8	,	,	,
6745	3166	9	add	add	VB
6745	3166	10	the	the	DT
6745	3166	11	carrots	carrot	NNS
6745	3166	12	and	and	CC
6745	3166	13	turnips	turnip	NNS
6745	3166	14	.	.	.
6745	3167	1	Cook	cook	VB
6745	3167	2	another	another	DT
6745	3167	3	hour	hour	NN
6745	3167	4	,	,	,
6745	3167	5	and	and	CC
6745	3167	6	then	then	RB
6745	3167	7	add	add	VB
6745	3167	8	the	the	DT
6745	3167	9	salt	salt	NN
6745	3167	10	,	,	,
6745	3167	11	pepper	pepper	NN
6745	3167	12	and	and	CC
6745	3167	13	potatoes	potato	NNS
6745	3167	14	.	.	.
6745	3168	1	Simmer	Simmer	NNP
6745	3168	2	twenty	twenty	CD
6745	3168	3	minutes	minute	NNS
6745	3168	4	longer	long	RBR
6745	3168	5	.	.	.
6745	3169	1	Heap	heap	VB
6745	3169	2	the	the	DT
6745	3169	3	vegetables	vegetable	NNS
6745	3169	4	in	in	IN
6745	3169	5	the	the	DT
6745	3169	6	centre	centre	NN
6745	3169	7	of	of	IN
6745	3169	8	a	a	DT
6745	3169	9	hot	hot	JJ
6745	3169	10	dish	dish	NN
6745	3169	11	,	,	,
6745	3169	12	and	and	CC
6745	3169	13	arrange	arrange	VB
6745	3169	14	the	the	DT
6745	3169	15	tails	tail	NNS
6745	3169	16	around	around	IN
6745	3169	17	them	-PRON-	PRP
6745	3169	18	.	.	.
6745	3170	1	Pour	pour	VB
6745	3170	2	the	the	DT
6745	3170	3	gravy	gravy	NN
6745	3170	4	over	over	IN
6745	3170	5	all	all	DT
6745	3170	6	,	,	,
6745	3170	7	and	and	CC
6745	3170	8	serve	serve	VB
6745	3170	9	.	.	.
6745	3171	1	Ragout	Ragout	NNP
6745	3171	2	of	of	IN
6745	3171	3	Mutton	Mutton	NNP
6745	3171	4	.	.	.
6745	3172	1	Three	three	CD
6745	3172	2	pounds	pound	NNS
6745	3172	3	of	of	IN
6745	3172	4	any	any	DT
6745	3172	5	of	of	IN
6745	3172	6	the	the	DT
6745	3172	7	cheap	cheap	JJ
6745	3172	8	parts	part	NNS
6745	3172	9	of	of	IN
6745	3172	10	mutton	mutton	NN
6745	3172	11	,	,	,
6745	3172	12	six	six	CD
6745	3172	13	table	table	NN
6745	3172	14	-	-	HYPH
6745	3172	15	spoonfuls	spoonful	NNS
6745	3172	16	of	of	IN
6745	3172	17	butter	butter	NN
6745	3172	18	,	,	,
6745	3172	19	three	three	CD
6745	3172	20	of	of	IN
6745	3172	21	flour	flour	NN
6745	3172	22	,	,	,
6745	3172	23	twelve	twelve	CD
6745	3172	24	button	button	NN
6745	3172	25	onions	onion	NNS
6745	3172	26	,	,	,
6745	3172	27	or	or	CC
6745	3172	28	one	one	CD
6745	3172	29	of	of	IN
6745	3172	30	the	the	DT
6745	3172	31	common	common	JJ
6745	3172	32	size	size	NN
6745	3172	33	;	;	:
6745	3172	34	one	one	CD
6745	3172	35	large	large	JJ
6745	3172	36	white	white	JJ
6745	3172	37	turnip	turnip	NN
6745	3172	38	,	,	,
6745	3172	39	cut	cut	VBN
6745	3172	40	into	into	IN
6745	3172	41	little	little	JJ
6745	3172	42	cubes	cube	NNS
6745	3172	43	;	;	:
6745	3172	44	salt	salt	NN
6745	3172	45	,	,	,
6745	3172	46	pepper	pepper	NN
6745	3172	47	,	,	,
6745	3172	48	one	one	CD
6745	3172	49	quart	quart	NN
6745	3172	50	of	of	IN
6745	3172	51	water	water	NN
6745	3172	52	and	and	CC
6745	3172	53	a	a	DT
6745	3172	54	bouquet	bouquet	NN
6745	3172	55	of	of	IN
6745	3172	56	sweet	sweet	JJ
6745	3172	57	herbs	herb	NNS
6745	3172	58	.	.	.
6745	3173	1	Cut	cut	VB
6745	3173	2	the	the	DT
6745	3173	3	meat	meat	NN
6745	3173	4	in	in	IN
6745	3173	5	small	small	JJ
6745	3173	6	pieces	piece	NNS
6745	3173	7	.	.	.
6745	3174	1	Put	put	VB
6745	3174	2	three	three	CD
6745	3174	3	table	table	NN
6745	3174	4	-	-	HYPH
6745	3174	5	spoonfuls	spoonful	NNS
6745	3174	6	each	each	DT
6745	3174	7	of	of	IN
6745	3174	8	butter	butter	NN
6745	3174	9	and	and	CC
6745	3174	10	flour	flour	NN
6745	3174	11	in	in	IN
6745	3174	12	the	the	DT
6745	3174	13	stew	stew	NNP
6745	3174	14	-	-	HYPH
6745	3174	15	pan	pan	NN
6745	3174	16	,	,	,
6745	3174	17	and	and	CC
6745	3174	18	when	when	WRB
6745	3174	19	hot	hot	JJ
6745	3174	20	and	and	CC
6745	3174	21	smooth	smooth	JJ
6745	3174	22	,	,	,
6745	3174	23	add	add	VB
6745	3174	24	the	the	DT
6745	3174	25	meat	meat	NN
6745	3174	26	.	.	.
6745	3175	1	Stir	stir	VB
6745	3175	2	until	until	IN
6745	3175	3	a	a	DT
6745	3175	4	rich	rich	JJ
6745	3175	5	brown	brown	NN
6745	3175	6	,	,	,
6745	3175	7	and	and	CC
6745	3175	8	then	then	RB
6745	3175	9	add	add	VB
6745	3175	10	water	water	NN
6745	3175	11	,	,	,
6745	3175	12	and	and	CC
6745	3175	13	set	set	VB
6745	3175	14	where	where	WRB
6745	3175	15	it	-PRON-	PRP
6745	3175	16	will	will	MD
6745	3175	17	simmer	simmer	VB
6745	3175	18	.	.	.
6745	3176	1	Put	put	VB
6745	3176	2	three	three	CD
6745	3176	3	table	table	NN
6745	3176	4	-	-	HYPH
6745	3176	5	spoonfuls	spoonful	NNS
6745	3176	6	of	of	IN
6745	3176	7	butter	butter	NN
6745	3176	8	in	in	IN
6745	3176	9	a	a	DT
6745	3176	10	frying	frying	JJ
6745	3176	11	-	-	HYPH
6745	3176	12	pan	pan	NN
6745	3176	13	,	,	,
6745	3176	14	and	and	CC
6745	3176	15	when	when	WRB
6745	3176	16	hot	hot	JJ
6745	3176	17	,	,	,
6745	3176	18	put	put	VBN
6745	3176	19	in	in	IN
6745	3176	20	the	the	DT
6745	3176	21	turnips	turnip	NNS
6745	3176	22	and	and	CC
6745	3176	23	onions	onion	NNS
6745	3176	24	with	with	IN
6745	3176	25	a	a	DT
6745	3176	26	teaspoonful	teaspoonful	NN
6745	3176	27	of	of	IN
6745	3176	28	flour	flour	NN
6745	3176	29	.	.	.
6745	3177	1	Stir	stir	VB
6745	3177	2	all	all	PDT
6745	3177	3	the	the	DT
6745	3177	4	time	time	NN
6745	3177	5	until	until	IN
6745	3177	6	a	a	DT
6745	3177	7	golden	golden	JJ
6745	3177	8	brown	brown	NN
6745	3177	9	;	;	:
6745	3177	10	then	then	RB
6745	3177	11	drain	drain	VB
6745	3177	12	,	,	,
6745	3177	13	and	and	CC
6745	3177	14	put	put	VBD
6745	3177	15	with	with	IN
6745	3177	16	the	the	DT
6745	3177	17	meat	meat	NN
6745	3177	18	.	.	.
6745	3178	1	Simmer	simmer	NN
6745	3178	2	for	for	IN
6745	3178	3	an	an	DT
6745	3178	4	hour	hour	NN
6745	3178	5	and	and	CC
6745	3178	6	a	a	DT
6745	3178	7	half	half	NN
6745	3178	8	.	.	.
6745	3179	1	Garnish	garnish	VB
6745	3179	2	with	with	IN
6745	3179	3	rice	rice	NN
6745	3179	4	,	,	,
6745	3179	5	toasted	toast	VBN
6745	3179	6	bread	bread	NN
6745	3179	7	,	,	,
6745	3179	8	plain	plain	RB
6745	3179	9	boiled	boil	VBD
6745	3179	10	macaroni	macaroni	JJ
6745	3179	11	or	or	CC
6745	3179	12	mashed	mashed	JJ
6745	3179	13	potatoes	potato	NNS
6745	3179	14	.	.	.
6745	3180	1	Small	small	JJ
6745	3180	2	cubes	cube	NNS
6745	3180	3	of	of	IN
6745	3180	4	potato	potato	NN
6745	3180	5	can	can	MD
6745	3180	6	be	be	VB
6745	3180	7	added	add	VBN
6745	3180	8	half	half	PDT
6745	3180	9	an	an	DT
6745	3180	10	hour	hour	NN
6745	3180	11	before	before	IN
6745	3180	12	dishing	dish	VBG
6745	3180	13	.	.	.
6745	3181	1	Serve	serve	VB
6745	3181	2	very	very	RB
6745	3181	3	hot	hot	JJ
6745	3181	4	.	.	.
6745	3182	1	Ragout	ragout	NN
6745	3182	2	of	of	IN
6745	3182	3	Veal	Veal	NNP
6745	3182	4	.	.	.
6745	3183	1	Prepare	prepare	VB
6745	3183	2	the	the	DT
6745	3183	3	same	same	JJ
6745	3183	4	as	as	IN
6745	3183	5	mutton	mutton	NN
6745	3183	6	,	,	,
6745	3183	7	using	use	VBG
6745	3183	8	one	one	CD
6745	3183	9	table	table	NN
6745	3183	10	-	-	HYPH
6745	3183	11	spoonful	spoonful	JJ
6745	3183	12	more	more	JJR
6745	3183	13	of	of	IN
6745	3183	14	butter	butter	NN
6745	3183	15	,	,	,
6745	3183	16	and	and	CC
6745	3183	17	cooking	cook	VBG
6745	3183	18	an	an	DT
6745	3183	19	hour	hour	NN
6745	3183	20	longer	long	RBR
6745	3183	21	.	.	.
6745	3184	1	Chicken	Chicken	NNP
6745	3184	2	Pie	Pie	NNP
6745	3184	3	.	.	.
6745	3185	1	One	one	CD
6745	3185	2	fowl	fowl	NN
6745	3185	3	weighing	weigh	VBG
6745	3185	4	between	between	IN
6745	3185	5	four	four	CD
6745	3185	6	and	and	CC
6745	3185	7	five	five	CD
6745	3185	8	pounds	pound	NNS
6745	3185	9	,	,	,
6745	3185	10	half	half	PDT
6745	3185	11	the	the	DT
6745	3185	12	rule	rule	NN
6745	3185	13	for	for	IN
6745	3185	14	chopped	chopped	JJ
6745	3185	15	paste	paste	NN
6745	3185	16	(	(	-LRB-
6745	3185	17	see	see	VB
6745	3185	18	chopped	chopped	JJ
6745	3185	19	paste	paste	NN
6745	3185	20	)	)	-RRB-
6745	3185	21	,	,	,
6745	3185	22	three	three	CD
6745	3185	23	pints	pint	NNS
6745	3185	24	of	of	IN
6745	3185	25	water	water	NN
6745	3185	26	,	,	,
6745	3185	27	one	one	CD
6745	3185	28	-	-	HYPH
6745	3185	29	fourth	fourth	NN
6745	3185	30	of	of	IN
6745	3185	31	a	a	DT
6745	3185	32	teaspoonful	teaspoonful	NN
6745	3185	33	of	of	IN
6745	3185	34	pepper	pepper	NN
6745	3185	35	,	,	,
6745	3185	36	one	one	CD
6745	3185	37	table	table	NN
6745	3185	38	-	-	HYPH
6745	3185	39	spoonful	spoonful	JJ
6745	3185	40	of	of	IN
6745	3185	41	salt	salt	NN
6745	3185	42	(	(	-LRB-
6745	3185	43	these	these	DT
6745	3185	44	last	last	JJ
6745	3185	45	two	two	CD
6745	3185	46	quantities	quantity	NNS
6745	3185	47	may	may	MD
6745	3185	48	be	be	VB
6745	3185	49	increased	increase	VBN
6745	3185	50	if	if	IN
6745	3185	51	you	-PRON-	PRP
6745	3185	52	like	like	VBP
6745	3185	53	)	)	-RRB-
6745	3185	54	,	,	,
6745	3185	55	three	three	CD
6745	3185	56	table	table	NN
6745	3185	57	-	-	HYPH
6745	3185	58	spoonfuls	spoonful	NNS
6745	3185	59	of	of	IN
6745	3185	60	flour	flour	NN
6745	3185	61	,	,	,
6745	3185	62	three	three	CD
6745	3185	63	of	of	IN
6745	3185	64	butter	butter	NN
6745	3185	65	,	,	,
6745	3185	66	two	two	CD
6745	3185	67	eggs	egg	NNS
6745	3185	68	,	,	,
6745	3185	69	one	one	CD
6745	3185	70	table	table	NN
6745	3185	71	-	-	HYPH
6745	3185	72	spoonful	spoonful	JJ
6745	3185	73	of	of	IN
6745	3185	74	onion	onion	NN
6745	3185	75	juice	juice	NN
6745	3185	76	and	and	CC
6745	3185	77	a	a	DT
6745	3185	78	bouquet	bouquet	NN
6745	3185	79	of	of	IN
6745	3185	80	sweet	sweet	JJ
6745	3185	81	herbs	herb	NNS
6745	3185	82	.	.	.
6745	3186	1	Clean	clean	VB
6745	3186	2	the	the	DT
6745	3186	3	fowl	fowl	NN
6745	3186	4	,	,	,
6745	3186	5	and	and	CC
6745	3186	6	cut	cut	VBN
6745	3186	7	in	in	IN
6745	3186	8	pieces	piece	NNS
6745	3186	9	as	as	IN
6745	3186	10	for	for	IN
6745	3186	11	serving	serve	VBG
6745	3186	12	.	.	.
6745	3187	1	Put	put	VB
6745	3187	2	it	-PRON-	PRP
6745	3187	3	in	in	IN
6745	3187	4	a	a	DT
6745	3187	5	stew	stew	NN
6745	3187	6	-	-	HYPH
6745	3187	7	pan	pan	NN
6745	3187	8	with	with	IN
6745	3187	9	the	the	DT
6745	3187	10	hot	hot	JJ
6745	3187	11	water	water	NN
6745	3187	12	,	,	,
6745	3187	13	salt	salt	NN
6745	3187	14	,	,	,
6745	3187	15	pepper	pepper	NN
6745	3187	16	and	and	CC
6745	3187	17	herbs	herb	NNS
6745	3187	18	.	.	.
6745	3188	1	When	when	WRB
6745	3188	2	it	-PRON-	PRP
6745	3188	3	comes	come	VBZ
6745	3188	4	to	to	IN
6745	3188	5	a	a	DT
6745	3188	6	boil	boil	NN
6745	3188	7	,	,	,
6745	3188	8	skim	skim	NN
6745	3188	9	,	,	,
6745	3188	10	and	and	CC
6745	3188	11	set	set	VBD
6745	3188	12	back	back	RP
6745	3188	13	where	where	WRB
6745	3188	14	it	-PRON-	PRP
6745	3188	15	will	will	MD
6745	3188	16	simmer	simmer	VB
6745	3188	17	one	one	CD
6745	3188	18	hour	hour	NN
6745	3188	19	and	and	CC
6745	3188	20	a	a	DT
6745	3188	21	half	half	NN
6745	3188	22	.	.	.
6745	3189	1	Take	take	VB
6745	3189	2	up	up	RP
6745	3189	3	the	the	DT
6745	3189	4	chicken	chicken	NN
6745	3189	5	,	,	,
6745	3189	6	and	and	CC
6745	3189	7	place	place	NN
6745	3189	8	in	in	IN
6745	3189	9	a	a	DT
6745	3189	10	deep	deep	JJ
6745	3189	11	earthen	earthen	JJ
6745	3189	12	pie	pie	NN
6745	3189	13	dish	dish	NN
6745	3189	14	.	.	.
6745	3190	1	Draw	draw	VB
6745	3190	2	the	the	DT
6745	3190	3	stew	stew	NN
6745	3190	4	-	-	HYPH
6745	3190	5	pan	pan	NN
6745	3190	6	forward	forward	RB
6745	3190	7	where	where	WRB
6745	3190	8	it	-PRON-	PRP
6745	3190	9	will	will	MD
6745	3190	10	boil	boil	VB
6745	3190	11	rapidly	rapidly	RB
6745	3190	12	for	for	IN
6745	3190	13	fifteen	fifteen	CD
6745	3190	14	minutes	minute	NNS
6745	3190	15	.	.	.
6745	3191	1	Skim	Skim	NNP
6745	3191	2	off	off	IN
6745	3191	3	the	the	DT
6745	3191	4	fat	fat	NN
6745	3191	5	and	and	CC
6745	3191	6	take	take	VB
6745	3191	7	out	out	RP
6745	3191	8	the	the	DT
6745	3191	9	bouquet	bouquet	NN
6745	3191	10	.	.	.
6745	3192	1	Put	put	VB
6745	3192	2	the	the	DT
6745	3192	3	butter	butter	NN
6745	3192	4	in	in	IN
6745	3192	5	a	a	DT
6745	3192	6	frying	frying	JJ
6745	3192	7	-	-	HYPH
6745	3192	8	pan	pan	NN
6745	3192	9	,	,	,
6745	3192	10	and	and	CC
6745	3192	11	when	when	WRB
6745	3192	12	hot	hot	JJ
6745	3192	13	,	,	,
6745	3192	14	add	add	VB
6745	3192	15	the	the	DT
6745	3192	16	flour	flour	NN
6745	3192	17	.	.	.
6745	3193	1	Stir	stir	VB
6745	3193	2	until	until	IN
6745	3193	3	smooth	smooth	JJ
6745	3193	4	,	,	,
6745	3193	5	but	but	CC
6745	3193	6	not	not	RB
6745	3193	7	brown	brown	JJ
6745	3193	8	,	,	,
6745	3193	9	and	and	CC
6745	3193	10	stir	stir	VB
6745	3193	11	in	in	IN
6745	3193	12	the	the	DT
6745	3193	13	water	water	NN
6745	3193	14	in	in	IN
6745	3193	15	which	which	WDT
6745	3193	16	the	the	DT
6745	3193	17	chicken	chicken	NN
6745	3193	18	was	be	VBD
6745	3193	19	boiled	boil	VBN
6745	3193	20	.	.	.
6745	3194	1	Cook	cook	VB
6745	3194	2	ten	ten	CD
6745	3194	3	minutes	minute	NNS
6745	3194	4	.	.	.
6745	3195	1	Beat	beat	VB
6745	3195	2	the	the	DT
6745	3195	3	eggs	egg	NNS
6745	3195	4	with	with	IN
6745	3195	5	one	one	CD
6745	3195	6	spoonful	spoonful	NN
6745	3195	7	of	of	IN
6745	3195	8	cold	cold	JJ
6745	3195	9	water	water	NN
6745	3195	10	,	,	,
6745	3195	11	and	and	CC
6745	3195	12	gradually	gradually	RB
6745	3195	13	add	add	VB
6745	3195	14	the	the	DT
6745	3195	15	gravy	gravy	NN
6745	3195	16	to	to	IN
6745	3195	17	them	-PRON-	PRP
6745	3195	18	.	.	.
6745	3196	1	Turn	turn	VB
6745	3196	2	this	this	DT
6745	3196	3	into	into	IN
6745	3196	4	the	the	DT
6745	3196	5	pie	pie	NN
6745	3196	6	dish	dish	NN
6745	3196	7	.	.	.
6745	3197	1	Lift	lift	VB
6745	3197	2	the	the	DT
6745	3197	3	chicken	chicken	NN
6745	3197	4	with	with	IN
6745	3197	5	a	a	DT
6745	3197	6	spoon	spoon	NN
6745	3197	7	,	,	,
6745	3197	8	that	that	IN
6745	3197	9	the	the	DT
6745	3197	10	gravy	gravy	NN
6745	3197	11	may	may	MD
6745	3197	12	fall	fall	VB
6745	3197	13	to	to	IN
6745	3197	14	the	the	DT
6745	3197	15	bottom	bottom	NN
6745	3197	16	.	.	.
6745	3198	1	Set	Set	VBN
6745	3198	2	away	away	RB
6745	3198	3	to	to	IN
6745	3198	4	cool	cool	JJ
6745	3198	5	.	.	.
6745	3199	1	When	when	WRB
6745	3199	2	cold	cold	JJ
6745	3199	3	,	,	,
6745	3199	4	roll	roll	VBP
6745	3199	5	out	out	RP
6745	3199	6	a	a	DT
6745	3199	7	covering	covering	NN
6745	3199	8	of	of	IN
6745	3199	9	paste	paste	NN
6745	3199	10	a	a	DT
6745	3199	11	little	little	RB
6745	3199	12	larger	large	JJR
6745	3199	13	than	than	IN
6745	3199	14	the	the	DT
6745	3199	15	top	top	NN
6745	3199	16	of	of	IN
6745	3199	17	the	the	DT
6745	3199	18	dish	dish	NN
6745	3199	19	and	and	CC
6745	3199	20	about	about	RB
6745	3199	21	one	one	CD
6745	3199	22	-	-	HYPH
6745	3199	23	fourth	fourth	NN
6745	3199	24	of	of	IN
6745	3199	25	an	an	DT
6745	3199	26	inch	inch	NN
6745	3199	27	thick	thick	JJ
6745	3199	28	.	.	.
6745	3200	1	Cover	cover	VB
6745	3200	2	the	the	DT
6745	3200	3	pie	pie	NN
6745	3200	4	with	with	IN
6745	3200	5	this	this	DT
6745	3200	6	,	,	,
6745	3200	7	having	have	VBG
6745	3200	8	the	the	DT
6745	3200	9	edges	edge	NNS
6745	3200	10	turned	turn	VBN
6745	3200	11	into	into	IN
6745	3200	12	the	the	DT
6745	3200	13	dish	dish	NN
6745	3200	14	.	.	.
6745	3201	1	Roll	roll	VB
6745	3201	2	the	the	DT
6745	3201	3	remainder	remainder	NN
6745	3201	4	of	of	IN
6745	3201	5	the	the	DT
6745	3201	6	paste	paste	NN
6745	3201	7	the	the	DT
6745	3201	8	same	same	JJ
6745	3201	9	as	as	IN
6745	3201	10	before	before	RB
6745	3201	11	,	,	,
6745	3201	12	and	and	CC
6745	3201	13	with	with	IN
6745	3201	14	a	a	DT
6745	3201	15	thimble	thimble	NN
6745	3201	16	,	,	,
6745	3201	17	or	or	CC
6745	3201	18	something	something	NN
6745	3201	19	as	as	IN
6745	3201	20	small	small	JJ
6745	3201	21	,	,	,
6745	3201	22	cut	cut	VB
6745	3201	23	out	out	RP
6745	3201	24	little	little	JJ
6745	3201	25	pieces	piece	NNS
6745	3201	26	all	all	RB
6745	3201	27	over	over	IN
6745	3201	28	the	the	DT
6745	3201	29	cover	cover	NN
6745	3201	30	.	.	.
6745	3202	1	Put	put	VB
6745	3202	2	this	this	DT
6745	3202	3	perforated	perforated	JJ
6745	3202	4	paste	paste	NN
6745	3202	5	over	over	IN
6745	3202	6	the	the	DT
6745	3202	7	first	first	JJ
6745	3202	8	cover	cover	NN
6745	3202	9	,	,	,
6745	3202	10	turning	turn	VBG
6745	3202	11	out	out	RP
6745	3202	12	the	the	DT
6745	3202	13	edges	edge	NNS
6745	3202	14	and	and	CC
6745	3202	15	rolling	roll	VBG
6745	3202	16	slightly	slightly	RB
6745	3202	17	.	.	.
6745	3203	1	Bake	bake	VB
6745	3203	2	one	one	CD
6745	3203	3	hour	hour	NN
6745	3203	4	in	in	IN
6745	3203	5	a	a	DT
6745	3203	6	moderate	moderate	JJ
6745	3203	7	oven	oven	NN
6745	3203	8	.	.	.
6745	3204	1	Pasties	Pasties	NNP
6745	3204	2	of	of	IN
6745	3204	3	Game	Game	NNP
6745	3204	4	and	and	CC
6745	3204	5	Poultry	Poultry	NNP
6745	3204	6	.	.	.
6745	3205	1	Make	make	VB
6745	3205	2	three	three	CD
6745	3205	3	pints	pint	NNS
6745	3205	4	of	of	IN
6745	3205	5	force	force	NN
6745	3205	6	-	-	HYPH
6745	3205	7	meat	meat	NN
6745	3205	8	.	.	.
6745	3206	1	(	(	-LRB-
6745	3206	2	See	see	VB
6745	3206	3	force	force	NN
6745	3206	4	-	-	HYPH
6745	3206	5	meat	meat	NN
6745	3206	6	for	for	IN
6745	3206	7	game	game	NN
6745	3206	8	.	.	.
6745	3206	9	)	)	-RRB-
6745	3207	1	Cut	cut	VB
6745	3207	2	all	all	PDT
6745	3207	3	the	the	DT
6745	3207	4	solid	solid	JJ
6745	3207	5	meat	meat	NN
6745	3207	6	from	from	IN
6745	3207	7	four	four	CD
6745	3207	8	grouse	grouse	NN
6745	3207	9	.	.	.
6745	3208	1	Lard	lard	VB
6745	3208	2	each	each	DT
6745	3208	3	piece	piece	NN
6745	3208	4	with	with	IN
6745	3208	5	very	very	RB
6745	3208	6	fine	fine	JJ
6745	3208	7	strips	strip	NNS
6745	3208	8	of	of	IN
6745	3208	9	pork	pork	NN
6745	3208	10	.	.	.
6745	3209	1	Put	put	VB
6745	3209	2	half	half	PDT
6745	3209	3	a	a	DT
6745	3209	4	cupful	cupful	NN
6745	3209	5	of	of	IN
6745	3209	6	butter	butter	NN
6745	3209	7	and	and	CC
6745	3209	8	a	a	DT
6745	3209	9	finely	finely	RB
6745	3209	10	-	-	HYPH
6745	3209	11	cut	cut	VBN
6745	3209	12	onion	onion	NN
6745	3209	13	in	in	IN
6745	3209	14	a	a	DT
6745	3209	15	frying-	frying-	NNP
6745	3209	16	pan	pan	NN
6745	3209	17	.	.	.
6745	3210	1	Stir	stir	VB
6745	3210	2	until	until	IN
6745	3210	3	the	the	DT
6745	3210	4	onion	onion	NN
6745	3210	5	is	be	VBZ
6745	3210	6	yellow	yellow	JJ
6745	3210	7	;	;	:
6745	3210	8	then	then	RB
6745	3210	9	put	put	VBD
6745	3210	10	in	in	IN
6745	3210	11	the	the	DT
6745	3210	12	grouse	grouse	NN
6745	3210	13	,	,	,
6745	3210	14	and	and	CC
6745	3210	15	cook	cook	VB
6745	3210	16	slowly	slowly	RB
6745	3210	17	,	,	,
6745	3210	18	with	with	IN
6745	3210	19	the	the	DT
6745	3210	20	cover	cover	NN
6745	3210	21	on	on	IN
6745	3210	22	,	,	,
6745	3210	23	for	for	IN
6745	3210	24	forty	forty	CD
6745	3210	25	minutes	minute	NNS
6745	3210	26	.	.	.
6745	3211	1	Stir	stir	VB
6745	3211	2	occasionally	occasionally	RB
6745	3211	3	.	.	.
6745	3212	1	Take	take	VB
6745	3212	2	up	up	RP
6745	3212	3	the	the	DT
6745	3212	4	grouse	grouse	NN
6745	3212	5	,	,	,
6745	3212	6	and	and	CC
6745	3212	7	put	put	VBD
6745	3212	8	three	three	CD
6745	3212	9	table	table	NN
6745	3212	10	-	-	HYPH
6745	3212	11	spoonfuls	spoonful	NNS
6745	3212	12	of	of	IN
6745	3212	13	flour	flour	NN
6745	3212	14	with	with	IN
6745	3212	15	the	the	DT
6745	3212	16	butter	butter	NN
6745	3212	17	remaining	remain	VBG
6745	3212	18	in	in	IN
6745	3212	19	the	the	DT
6745	3212	20	pan	pan	NN
6745	3212	21	.	.	.
6745	3213	1	Stir	stir	VB
6745	3213	2	until	until	IN
6745	3213	3	brown	brown	JJ
6745	3213	4	;	;	:
6745	3213	5	add	add	VB
6745	3213	6	one	one	CD
6745	3213	7	quart	quart	NN
6745	3213	8	of	of	IN
6745	3213	9	stock	stock	NN
6745	3213	10	,	,	,
6745	3213	11	two	two	CD
6745	3213	12	table	table	NN
6745	3213	13	-	-	HYPH
6745	3213	14	spoonfuls	spoonful	NNS
6745	3213	15	of	of	IN
6745	3213	16	glaze	glaze	NN
6745	3213	17	,	,	,
6745	3213	18	a	a	DT
6745	3213	19	bouquet	bouquet	NN
6745	3213	20	of	of	IN
6745	3213	21	sweet	sweet	JJ
6745	3213	22	herbs	herb	NNS
6745	3213	23	,	,	,
6745	3213	24	and	and	CC
6745	3213	25	four	four	CD
6745	3213	26	cloves	clove	NNS
6745	3213	27	.	.	.
6745	3214	1	Simmer	simmer	JJ
6745	3214	2	twenty	twenty	CD
6745	3214	3	minutes	minute	NNS
6745	3214	4	,	,	,
6745	3214	5	and	and	CC
6745	3214	6	strain	strain	VB
6745	3214	7	.	.	.
6745	3215	1	Butter	butter	VB
6745	3215	2	a	a	DT
6745	3215	3	four	four	CD
6745	3215	4	-	-	HYPH
6745	3215	5	quart	quart	NN
6745	3215	6	earthen	earthen	JJ
6745	3215	7	dish	dish	NN
6745	3215	8	,	,	,
6745	3215	9	and	and	CC
6745	3215	10	cover	cover	VB
6745	3215	11	the	the	DT
6745	3215	12	bottom	bottom	NN
6745	3215	13	and	and	CC
6745	3215	14	sides	side	NNS
6745	3215	15	with	with	IN
6745	3215	16	the	the	DT
6745	3215	17	force	force	NN
6745	3215	18	-	-	HYPH
6745	3215	19	meat	meat	NN
6745	3215	20	.	.	.
6745	3216	1	Put	put	VB
6745	3216	2	in	in	RP
6745	3216	3	a	a	DT
6745	3216	4	layer	layer	NN
6745	3216	5	of	of	IN
6745	3216	6	the	the	DT
6745	3216	7	grouse	grouse	NN
6745	3216	8	,	,	,
6745	3216	9	and	and	CC
6745	3216	10	moisten	moisten	VB
6745	3216	11	well	well	RB
6745	3216	12	with	with	IN
6745	3216	13	the	the	DT
6745	3216	14	gravy	gravy	NN
6745	3216	15	,	,	,
6745	3216	16	which	which	WDT
6745	3216	17	must	must	MD
6745	3216	18	be	be	VB
6745	3216	19	highly	highly	RB
6745	3216	20	seasoned	season	VBN
6745	3216	21	with	with	IN
6745	3216	22	salt	salt	NN
6745	3216	23	and	and	CC
6745	3216	24	pepper	pepper	NN
6745	3216	25	;	;	:
6745	3216	26	then	then	RB
6745	3216	27	put	put	VBD
6745	3216	28	in	in	RP
6745	3216	29	the	the	DT
6745	3216	30	yolks	yolk	NNS
6745	3216	31	of	of	IN
6745	3216	32	six	six	CD
6745	3216	33	hard-	hard-	NN
6745	3216	34	boiled	boil	VBN
6745	3216	35	eggs	egg	NNS
6745	3216	36	,	,	,
6745	3216	37	and	and	CC
6745	3216	38	the	the	DT
6745	3216	39	whites	white	NNS
6745	3216	40	,	,	,
6745	3216	41	cut	cut	VBN
6745	3216	42	into	into	IN
6745	3216	43	rings	ring	NNS
6745	3216	44	.	.	.
6745	3217	1	Moisten	moisten	VB
6745	3217	2	with	with	IN
6745	3217	3	gravy	gravy	NN
6745	3217	4	,	,	,
6745	3217	5	and	and	CC
6745	3217	6	add	add	VB
6745	3217	7	another	another	DT
6745	3217	8	layer	layer	NN
6745	3217	9	of	of	IN
6745	3217	10	grouse	grouse	NN
6745	3217	11	,	,	,
6745	3217	12	and	and	CC
6745	3217	13	of	of	IN
6745	3217	14	eggs	egg	NNS
6745	3217	15	and	and	CC
6745	3217	16	gravy	gravy	NN
6745	3217	17	.	.	.
6745	3218	1	Twelve	twelve	CD
6745	3218	2	eggs	egg	NNS
6745	3218	3	should	should	MD
6745	3218	4	be	be	VB
6745	3218	5	used	use	VBN
6745	3218	6	.	.	.
6745	3219	1	Make	make	VB
6745	3219	2	a	a	DT
6745	3219	3	paste	paste	NN
6745	3219	4	as	as	IN
6745	3219	5	for	for	IN
6745	3219	6	chicken	chicken	NN
6745	3219	7	pie	pie	NN
6745	3219	8	.	.	.
6745	3220	1	Cover	cover	VB
6745	3220	2	with	with	IN
6745	3220	3	this	this	DT
6745	3220	4	,	,	,
6745	3220	5	and	and	CC
6745	3220	6	bake	bake	VB
6745	3220	7	one	one	CD
6745	3220	8	hour	hour	NN
6745	3220	9	and	and	CC
6745	3220	10	a	a	DT
6745	3220	11	half	half	NN
6745	3220	12	.	.	.
6745	3221	1	Serve	serve	VB
6745	3221	2	either	either	CC
6745	3221	3	hot	hot	JJ
6745	3221	4	or	or	CC
6745	3221	5	cold	cold	JJ
6745	3221	6	.	.	.
6745	3222	1	Any	any	DT
6745	3222	2	kind	kind	NN
6745	3222	3	of	of	IN
6745	3222	4	meat	meat	NN
6745	3222	5	pasties	pasty	NNS
6745	3222	6	can	can	MD
6745	3222	7	be	be	VB
6745	3222	8	made	make	VBN
6745	3222	9	in	in	IN
6745	3222	10	the	the	DT
6745	3222	11	same	same	JJ
6745	3222	12	manner	manner	NN
6745	3222	13	.	.	.
6745	3223	1	With	with	IN
6745	3223	2	a	a	DT
6745	3223	3	veal	veal	NN
6745	3223	4	pastie	pastie	NN
6745	3223	5	put	put	VBN
6745	3223	6	in	in	IN
6745	3223	7	a	a	DT
6745	3223	8	few	few	JJ
6745	3223	9	slices	slice	NNS
6745	3223	10	of	of	IN
6745	3223	11	cooked	cooked	JJ
6745	3223	12	ham	ham	NN
6745	3223	13	.	.	.
6745	3224	1	Cold	Cold	NNP
6745	3224	2	Game	Game	NNP
6745	3224	3	Pie	Pie	NNP
6745	3224	4	.	.	.
6745	3225	1	Make	make	VB
6745	3225	2	three	three	CD
6745	3225	3	pints	pint	NNS
6745	3225	4	of	of	IN
6745	3225	5	force	force	NN
6745	3225	6	-	-	HYPH
6745	3225	7	meat	meat	NN
6745	3225	8	.	.	.
6745	3226	1	(	(	-LRB-
6745	3226	2	See	see	VB
6745	3226	3	force	force	NN
6745	3226	4	-	-	HYPH
6745	3226	5	meat	meat	NN
6745	3226	6	for	for	IN
6745	3226	7	game	game	NN
6745	3226	8	.	.	.
6745	3226	9	)	)	-RRB-
6745	3227	1	Cut	cut	VB
6745	3227	2	all	all	PDT
6745	3227	3	the	the	DT
6745	3227	4	meat	meat	NN
6745	3227	5	from	from	IN
6745	3227	6	two	two	CD
6745	3227	7	partridges	partridge	NNS
6745	3227	8	or	or	CC
6745	3227	9	grouse	grouse	NN
6745	3227	10	,	,	,
6745	3227	11	and	and	CC
6745	3227	12	put	put	VBD
6745	3227	13	the	the	DT
6745	3227	14	bones	bone	NNS
6745	3227	15	on	on	RP
6745	3227	16	to	to	TO
6745	3227	17	boil	boil	VB
6745	3227	18	with	with	IN
6745	3227	19	three	three	CD
6745	3227	20	quarts	quart	NNS
6745	3227	21	of	of	IN
6745	3227	22	water	water	NN
6745	3227	23	and	and	CC
6745	3227	24	three	three	CD
6745	3227	25	pounds	pound	NNS
6745	3227	26	of	of	IN
6745	3227	27	a	a	DT
6745	3227	28	shank	shank	NN
6745	3227	29	of	of	IN
6745	3227	30	veal	veal	NN
6745	3227	31	.	.	.
6745	3228	1	Fry	fry	CD
6745	3228	2	four	four	CD
6745	3228	3	large	large	JJ
6745	3228	4	slices	slice	NNS
6745	3228	5	of	of	IN
6745	3228	6	fat	fat	JJ
6745	3228	7	salt	salt	NN
6745	3228	8	pork	pork	NN
6745	3228	9	,	,	,
6745	3228	10	and	and	CC
6745	3228	11	as	as	RB
6745	3228	12	soon	soon	RB
6745	3228	13	as	as	IN
6745	3228	14	brown	brown	NNP
6745	3228	15	,	,	,
6745	3228	16	take	take	VB
6745	3228	17	up	up	RP
6745	3228	18	,	,	,
6745	3228	19	and	and	CC
6745	3228	20	into	into	IN
6745	3228	21	the	the	DT
6745	3228	22	fat	fat	NN
6745	3228	23	put	put	NN
6745	3228	24	one	one	CD
6745	3228	25	onion	onion	NN
6745	3228	26	,	,	,
6745	3228	27	cut	cut	VBN
6745	3228	28	in	in	IN
6745	3228	29	slices	slice	NNS
6745	3228	30	.	.	.
6745	3229	1	When	when	WRB
6745	3229	2	this	this	DT
6745	3229	3	begins	begin	VBZ
6745	3229	4	to	to	TO
6745	3229	5	turn	turn	VB
6745	3229	6	yellow	yellow	JJ
6745	3229	7	,	,	,
6745	3229	8	take	take	VB
6745	3229	9	up	up	RP
6745	3229	10	,	,	,
6745	3229	11	and	and	CC
6745	3229	12	put	put	VBD
6745	3229	13	the	the	DT
6745	3229	14	meat	meat	NN
6745	3229	15	of	of	IN
6745	3229	16	the	the	DT
6745	3229	17	birds	bird	NNS
6745	3229	18	in	in	IN
6745	3229	19	the	the	DT
6745	3229	20	pan	pan	NN
6745	3229	21	.	.	.
6745	3230	1	Dredge	dredge	NN
6745	3230	2	well	well	RB
6745	3230	3	with	with	IN
6745	3230	4	salt	salt	NN
6745	3230	5	,	,	,
6745	3230	6	pepper	pepper	NN
6745	3230	7	and	and	CC
6745	3230	8	flour	flour	NN
6745	3230	9	,	,	,
6745	3230	10	and	and	CC
6745	3230	11	stir	stir	VB
6745	3230	12	constantly	constantly	RB
6745	3230	13	for	for	IN
6745	3230	14	four	four	CD
6745	3230	15	minutes	minute	NNS
6745	3230	16	;	;	:
6745	3230	17	then	then	RB
6745	3230	18	take	take	VB
6745	3230	19	up	up	RP
6745	3230	20	,	,	,
6745	3230	21	and	and	CC
6745	3230	22	put	put	VBD
6745	3230	23	away	away	RB
6745	3230	24	to	to	IN
6745	3230	25	cool	cool	JJ
6745	3230	26	.	.	.
6745	3231	1	Make	make	VB
6745	3231	2	a	a	DT
6745	3231	3	crust	crust	NN
6745	3231	4	as	as	IN
6745	3231	5	directed	direct	VBN
6745	3231	6	for	for	IN
6745	3231	7	raised	raise	VBN
6745	3231	8	pies	pie	NNS
6745	3231	9	.	.	.
6745	3232	1	Butter	butter	VB
6745	3232	2	the	the	DT
6745	3232	3	French	french	JJ
6745	3232	4	pie	pie	NN
6745	3232	5	mould	mould	NN
6745	3232	6	very	very	RB
6745	3232	7	thoroughly	thoroughly	RB
6745	3232	8	,	,	,
6745	3232	9	and	and	CC
6745	3232	10	line	line	NN
6745	3232	11	with	with	IN
6745	3232	12	paste	paste	NN
6745	3232	13	.	.	.
6745	3233	1	Spread	Spread	VBN
6745	3233	2	upon	upon	IN
6745	3233	3	the	the	DT
6745	3233	4	paste	paste	NN
6745	3233	5	--	--	:
6745	3233	6	both	both	DT
6745	3233	7	upon	upon	IN
6745	3233	8	the	the	DT
6745	3233	9	sides	side	NNS
6745	3233	10	and	and	CC
6745	3233	11	bottom	bottom	NN
6745	3233	12	of	of	IN
6745	3233	13	the	the	DT
6745	3233	14	mould	mould	NN
6745	3233	15	--	--	:
6745	3233	16	a	a	DT
6745	3233	17	thin	thin	JJ
6745	3233	18	layer	layer	NN
6745	3233	19	of	of	IN
6745	3233	20	fat	fat	JJ
6745	3233	21	salt	salt	NN
6745	3233	22	pork	pork	NN
6745	3233	23	,	,	,
6745	3233	24	then	then	RB
6745	3233	25	a	a	DT
6745	3233	26	layer	layer	NN
6745	3233	27	of	of	IN
6745	3233	28	force	force	NN
6745	3233	29	-	-	HYPH
6745	3233	30	meat	meat	NN
6745	3233	31	,	,	,
6745	3233	32	one	one	CD
6745	3233	33	of	of	IN
6745	3233	34	grouse	grouse	NN
6745	3233	35	,	,	,
6745	3233	36	again	again	RB
6745	3233	37	one	one	CD
6745	3233	38	of	of	IN
6745	3233	39	force	force	NN
6745	3233	40	-	-	HYPH
6745	3233	41	meat	meat	NN
6745	3233	42	,	,	,
6745	3233	43	and	and	CC
6745	3233	44	so	so	RB
6745	3233	45	on	on	RB
6745	3233	46	until	until	IN
6745	3233	47	the	the	DT
6745	3233	48	pie	pie	NN
6745	3233	49	is	be	VBZ
6745	3233	50	filled	fill	VBN
6745	3233	51	.	.	.
6745	3234	1	Leave	leave	VB
6745	3234	2	a	a	DT
6745	3234	3	space	space	NN
6745	3234	4	of	of	IN
6745	3234	5	about	about	RB
6745	3234	6	half	half	PDT
6745	3234	7	an	an	DT
6745	3234	8	inch	inch	NN
6745	3234	9	at	at	IN
6745	3234	10	the	the	DT
6745	3234	11	edge	edge	NN
6745	3234	12	of	of	IN
6745	3234	13	the	the	DT
6745	3234	14	mould	mould	NN
6745	3234	15	,	,	,
6745	3234	16	and	and	CC
6745	3234	17	heap	heap	VB
6745	3234	18	the	the	DT
6745	3234	19	filling	filling	NN
6745	3234	20	in	in	IN
6745	3234	21	the	the	DT
6745	3234	22	centre	centre	NN
6745	3234	23	.	.	.
6745	3235	1	Moisten	moisten	VB
6745	3235	2	with	with	IN
6745	3235	3	half	half	PDT
6745	3235	4	a	a	DT
6745	3235	5	cupful	cupful	NN
6745	3235	6	of	of	IN
6745	3235	7	well	well	RB
6745	3235	8	-	-	HYPH
6745	3235	9	seasoned	season	VBN
6745	3235	10	stock	stock	NN
6745	3235	11	.	.	.
6745	3236	1	Roll	roll	VB
6745	3236	2	the	the	DT
6745	3236	3	remainder	remainder	NN
6745	3236	4	of	of	IN
6745	3236	5	the	the	DT
6745	3236	6	paste	paste	NN
6745	3236	7	into	into	IN
6745	3236	8	the	the	DT
6745	3236	9	shape	shape	NN
6745	3236	10	of	of	IN
6745	3236	11	the	the	DT
6745	3236	12	top	top	NN
6745	3236	13	of	of	IN
6745	3236	14	the	the	DT
6745	3236	15	mould	mould	NN
6745	3236	16	.	.	.
6745	3237	1	Wet	wet	VB
6745	3237	2	the	the	DT
6745	3237	3	paste	paste	NN
6745	3237	4	at	at	IN
6745	3237	5	the	the	DT
6745	3237	6	edge	edge	NN
6745	3237	7	of	of	IN
6745	3237	8	the	the	DT
6745	3237	9	mould	mould	NN
6745	3237	10	with	with	IN
6745	3237	11	beaten	beat	VBN
6745	3237	12	egg	egg	NN
6745	3237	13	;	;	:
6745	3237	14	then	then	RB
6745	3237	15	put	put	VB
6745	3237	16	on	on	IN
6745	3237	17	the	the	DT
6745	3237	18	top	top	NN
6745	3237	19	,	,	,
6745	3237	20	and	and	CC
6745	3237	21	press	press	VB
6745	3237	22	the	the	DT
6745	3237	23	top	top	JJ
6745	3237	24	and	and	CC
6745	3237	25	side	side	NN
6745	3237	26	parts	part	NNS
6745	3237	27	together	together	RB
6745	3237	28	.	.	.
6745	3238	1	Cut	cut	VB
6745	3238	2	a	a	DT
6745	3238	3	small	small	JJ
6745	3238	4	piece	piece	NN
6745	3238	5	of	of	IN
6745	3238	6	paste	paste	NN
6745	3238	7	from	from	IN
6745	3238	8	the	the	DT
6745	3238	9	centre	centre	NN
6745	3238	10	of	of	IN
6745	3238	11	the	the	DT
6745	3238	12	top	top	JJ
6745	3238	13	crust	crust	NN
6745	3238	14	,	,	,
6745	3238	15	add	add	VB
6745	3238	16	a	a	DT
6745	3238	17	little	little	RB
6745	3238	18	more	more	JJR
6745	3238	19	paste	paste	NN
6745	3238	20	to	to	IN
6745	3238	21	it	-PRON-	PRP
6745	3238	22	,	,	,
6745	3238	23	and	and	CC
6745	3238	24	roll	roll	VB
6745	3238	25	a	a	DT
6745	3238	26	little	little	RB
6745	3238	27	larger	large	JJR
6745	3238	28	than	than	IN
6745	3238	29	the	the	DT
6745	3238	30	opening	opening	NN
6745	3238	31	,	,	,
6745	3238	32	which	which	WDT
6745	3238	33	it	-PRON-	PRP
6745	3238	34	is	be	VBZ
6745	3238	35	to	to	TO
6745	3238	36	cover	cover	VB
6745	3238	37	.	.	.
6745	3239	1	Cut	cut	VB
6745	3239	2	the	the	DT
6745	3239	3	edges	edge	NNS
6745	3239	4	with	with	IN
6745	3239	5	the	the	DT
6745	3239	6	jagging	jag	VBG
6745	3239	7	iron	iron	NN
6745	3239	8	,	,	,
6745	3239	9	and	and	CC
6745	3239	10	,	,	,
6745	3239	11	with	with	IN
6745	3239	12	the	the	DT
6745	3239	13	other	other	JJ
6745	3239	14	end	end	NN
6745	3239	15	of	of	IN
6745	3239	16	the	the	DT
6745	3239	17	iron	iron	NN
6745	3239	18	,	,	,
6745	3239	19	stamp	stamp	NN
6745	3239	20	leaves	leave	NNS
6745	3239	21	or	or	CC
6745	3239	22	flowers	flower	NNS
6745	3239	23	.	.	.
6745	3240	1	Place	place	NN
6745	3240	2	on	on	IN
6745	3240	3	the	the	DT
6745	3240	4	top	top	NN
6745	3240	5	of	of	IN
6745	3240	6	the	the	DT
6745	3240	7	pie	pie	NN
6745	3240	8	.	.	.
6745	3241	1	Bake	bake	VB
6745	3241	2	in	in	IN
6745	3241	3	a	a	DT
6745	3241	4	slow	slow	JJ
6745	3241	5	oven	oven	JJ
6745	3241	6	three	three	CD
6745	3241	7	hours	hour	NNS
6745	3241	8	and	and	CC
6745	3241	9	a	a	DT
6745	3241	10	half	half	NN
6745	3241	11	.	.	.
6745	3242	1	While	while	IN
6745	3242	2	the	the	DT
6745	3242	3	pie	pie	NN
6745	3242	4	is	be	VBZ
6745	3242	5	baking	bake	VBG
6745	3242	6	the	the	DT
6745	3242	7	sauce	sauce	NN
6745	3242	8	can	can	MD
6745	3242	9	be	be	VB
6745	3242	10	prepared	prepare	VBN
6745	3242	11	.	.	.
6745	3243	1	When	when	WRB
6745	3243	2	the	the	DT
6745	3243	3	bones	bone	NNS
6745	3243	4	and	and	CC
6745	3243	5	veal	veal	NN
6745	3243	6	have	have	VBP
6745	3243	7	been	be	VBN
6745	3243	8	cooking	cook	VBG
6745	3243	9	two	two	CD
6745	3243	10	hours	hour	NNS
6745	3243	11	,	,	,
6745	3243	12	add	add	VB
6745	3243	13	two	two	CD
6745	3243	14	cloves	clove	NNS
6745	3243	15	,	,	,
6745	3243	16	a	a	DT
6745	3243	17	bouquet	bouquet	NN
6745	3243	18	of	of	IN
6745	3243	19	sweet	sweet	JJ
6745	3243	20	herbs	herb	NNS
6745	3243	21	and	and	CC
6745	3243	22	the	the	DT
6745	3243	23	fried	fry	VBN
6745	3243	24	onions	onion	NNS
6745	3243	25	.	.	.
6745	3244	1	Cook	cook	VB
6745	3244	2	one	one	CD
6745	3244	3	hour	hour	NN
6745	3244	4	longer	long	RBR
6745	3244	5	;	;	:
6745	3244	6	then	then	RB
6745	3244	7	salt	salt	NN
6745	3244	8	and	and	CC
6745	3244	9	pepper	pepper	NN
6745	3244	10	well	well	RB
6745	3244	11	,	,	,
6745	3244	12	and	and	CC
6745	3244	13	strain	strain	VB
6745	3244	14	.	.	.
6745	3245	1	The	the	DT
6745	3245	2	water	water	NN
6745	3245	3	should	should	MD
6745	3245	4	be	be	VB
6745	3245	5	reduced	reduce	VBN
6745	3245	6	in	in	IN
6745	3245	7	boiling	boil	VBG
6745	3245	8	to	to	IN
6745	3245	9	one	one	CD
6745	3245	10	quart	quart	NN
6745	3245	11	.	.	.
6745	3246	1	When	when	WRB
6745	3246	2	the	the	DT
6745	3246	3	pie	pie	NN
6745	3246	4	is	be	VBZ
6745	3246	5	baked	bake	VBN
6745	3246	6	,	,	,
6745	3246	7	take	take	VB
6745	3246	8	the	the	DT
6745	3246	9	centre	centre	NN
6745	3246	10	piece	piece	NN
6745	3246	11	from	from	IN
6745	3246	12	the	the	DT
6745	3246	13	cover	cover	NN
6745	3246	14	,	,	,
6745	3246	15	and	and	CC
6745	3246	16	slightly	slightly	RB
6745	3246	17	press	press	VB
6745	3246	18	the	the	DT
6745	3246	19	tunnel	tunnel	NN
6745	3246	20	into	into	IN
6745	3246	21	the	the	DT
6745	3246	22	opening	opening	NN
6745	3246	23	.	.	.
6745	3247	1	Pour	pour	VB
6745	3247	2	slowly	slowly	RB
6745	3247	3	one	one	CD
6745	3247	4	pint	pint	NN
6745	3247	5	of	of	IN
6745	3247	6	the	the	DT
6745	3247	7	hot	hot	JJ
6745	3247	8	gravy	gravy	NN
6745	3247	9	through	through	IN
6745	3247	10	this	this	DT
6745	3247	11	.	.	.
6745	3248	1	Put	put	VB
6745	3248	2	back	back	RP
6745	3248	3	the	the	DT
6745	3248	4	cover	cover	NN
6745	3248	5	,	,	,
6745	3248	6	and	and	CC
6745	3248	7	set	set	VBD
6745	3248	8	away	away	RB
6745	3248	9	to	to	IN
6745	3248	10	cool	cool	JJ
6745	3248	11	.	.	.
6745	3249	1	The	the	DT
6745	3249	2	remainder	remainder	NN
6745	3249	3	of	of	IN
6745	3249	4	the	the	DT
6745	3249	5	gravy	gravy	NN
6745	3249	6	must	must	MD
6745	3249	7	be	be	VB
6745	3249	8	turned	turn	VBN
6745	3249	9	into	into	IN
6745	3249	10	a	a	DT
6745	3249	11	flat	flat	JJ
6745	3249	12	dish	dish	NN
6745	3249	13	and	and	CC
6745	3249	14	put	put	VBD
6745	3249	15	in	in	RP
6745	3249	16	a	a	DT
6745	3249	17	cold	cold	JJ
6745	3249	18	place	place	NN
6745	3249	19	to	to	TO
6745	3249	20	harden	harden	NNP
6745	3249	21	.	.	.
6745	3250	1	When	when	WRB
6745	3250	2	the	the	DT
6745	3250	3	pie	pie	NN
6745	3250	4	is	be	VBZ
6745	3250	5	served	serve	VBN
6745	3250	6	,	,	,
6745	3250	7	place	place	VB
6745	3250	8	the	the	DT
6745	3250	9	mould	mould	NN
6745	3250	10	in	in	IN
6745	3250	11	the	the	DT
6745	3250	12	oven	oven	NN
6745	3250	13	,	,	,
6745	3250	14	or	or	CC
6745	3250	15	steamer	steamer	NN
6745	3250	16	,	,	,
6745	3250	17	for	for	IN
6745	3250	18	about	about	RB
6745	3250	19	five	five	CD
6745	3250	20	minutes	minute	NNS
6745	3250	21	;	;	:
6745	3250	22	then	then	RB
6745	3250	23	draw	draw	VB
6745	3250	24	out	out	RP
6745	3250	25	the	the	DT
6745	3250	26	wires	wire	NNS
6745	3250	27	and	and	CC
6745	3250	28	open	open	VB
6745	3250	29	it	-PRON-	PRP
6745	3250	30	.	.	.
6745	3251	1	Slip	slip	VB
6745	3251	2	the	the	DT
6745	3251	3	pie	pie	NN
6745	3251	4	on	on	RP
6745	3251	5	to	to	IN
6745	3251	6	a	a	DT
6745	3251	7	cold	cold	JJ
6745	3251	8	dish	dish	NN
6745	3251	9	,	,	,
6745	3251	10	and	and	CC
6745	3251	11	garnish	garnish	VB
6745	3251	12	with	with	IN
6745	3251	13	the	the	DT
6745	3251	14	jellied	jelly	VBN
6745	3251	15	gravy	gravy	NNP
6745	3251	16	and	and	CC
6745	3251	17	parsley	parsley	NNP
6745	3251	18	.	.	.
6745	3252	1	This	this	DT
6745	3252	2	is	be	VBZ
6745	3252	3	nice	nice	JJ
6745	3252	4	for	for	IN
6745	3252	5	suppers	supper	NNS
6745	3252	6	or	or	CC
6745	3252	7	lunches	lunch	NNS
6745	3252	8	.	.	.
6745	3253	1	All	all	DT
6745	3253	2	kinds	kind	NNS
6745	3253	3	of	of	IN
6745	3253	4	game	game	NN
6745	3253	5	and	and	CC
6745	3253	6	meat	meat	NN
6745	3253	7	can	can	MD
6745	3253	8	be	be	VB
6745	3253	9	prepared	prepare	VBN
6745	3253	10	in	in	IN
6745	3253	11	the	the	DT
6745	3253	12	same	same	JJ
6745	3253	13	manner	manner	NN
6745	3253	14	.	.	.
6745	3254	1	Pâté	Pâté	NNP
6745	3254	2	de	de	NNP
6745	3254	3	Foies	Foies	NNP
6745	3254	4	Gras	Gras	NNP
6745	3254	5	.	.	.
6745	3255	1	Make	make	VB
6745	3255	2	a	a	DT
6745	3255	3	paste	paste	NN
6745	3255	4	with	with	IN
6745	3255	5	one	one	CD
6745	3255	6	quart	quart	NN
6745	3255	7	of	of	IN
6745	3255	8	flour	flour	NN
6745	3255	9	,	,	,
6745	3255	10	as	as	IN
6745	3255	11	for	for	IN
6745	3255	12	raised	raise	VBN
6745	3255	13	pies	pie	NNS
6745	3255	14	,	,	,
6745	3255	15	and	and	CC
6745	3255	16	put	put	VBD
6745	3255	17	away	away	RB
6745	3255	18	in	in	IN
6745	3255	19	a	a	DT
6745	3255	20	cool	cool	JJ
6745	3255	21	place	place	NN
6745	3255	22	.	.	.
6745	3256	1	Put	put	VB
6745	3256	2	four	four	CD
6745	3256	3	fat	fat	JJ
6745	3256	4	goose	goose	NN
6745	3256	5	livers	liver	NNS
6745	3256	6	in	in	IN
6745	3256	7	a	a	DT
6745	3256	8	pint	pint	NN
6745	3256	9	of	of	IN
6745	3256	10	sweet	sweet	JJ
6745	3256	11	milk	milk	NN
6745	3256	12	for	for	IN
6745	3256	13	two	two	CD
6745	3256	14	or	or	CC
6745	3256	15	three	three	CD
6745	3256	16	hours	hour	NNS
6745	3256	17	,	,	,
6745	3256	18	to	to	TO
6745	3256	19	whiten	whiten	VB
6745	3256	20	them	-PRON-	PRP
6745	3256	21	.	.	.
6745	3257	1	Chop	Chop	NNP
6745	3257	2	_	_	NNP
6745	3257	3	very	very	RB
6745	3257	4	fine	fine	JJ
6745	3257	5	_	_	NNP
6745	3257	6	two	two	CD
6745	3257	7	pounds	pound	NNS
6745	3257	8	of	of	IN
6745	3257	9	fresh	fresh	JJ
6745	3257	10	pork	pork	NN
6745	3257	11	,	,	,
6745	3257	12	cut	cut	VBN
6745	3257	13	from	from	IN
6745	3257	14	the	the	DT
6745	3257	15	loin	loin	NN
6745	3257	16	(	(	-LRB-
6745	3257	17	it	-PRON-	PRP
6745	3257	18	must	must	MD
6745	3257	19	not	not	RB
6745	3257	20	be	be	VB
6745	3257	21	too	too	RB
6745	3257	22	fat	fat	JJ
6745	3257	23	)	)	-RRB-
6745	3257	24	,	,	,
6745	3257	25	and	and	CC
6745	3257	26	one	one	CD
6745	3257	27	pound	pound	NN
6745	3257	28	of	of	IN
6745	3257	29	clear	clear	JJ
6745	3257	30	veal	veal	NN
6745	3257	31	.	.	.
6745	3258	1	Put	put	VB
6745	3258	2	one	one	CD
6745	3258	3	and	and	CC
6745	3258	4	a	a	DT
6745	3258	5	half	half	NN
6745	3258	6	cupfuls	cupful	NNS
6745	3258	7	of	of	IN
6745	3258	8	milk	milk	NN
6745	3258	9	on	on	RP
6745	3258	10	to	to	TO
6745	3258	11	boil	boil	VB
6745	3258	12	with	with	IN
6745	3258	13	a	a	DT
6745	3258	14	blade	blade	NN
6745	3258	15	of	of	IN
6745	3258	16	mace	mace	NN
6745	3258	17	,	,	,
6745	3258	18	an	an	DT
6745	3258	19	onion	onion	NN
6745	3258	20	,	,	,
6745	3258	21	two	two	CD
6745	3258	22	cloves	clove	NNS
6745	3258	23	,	,	,
6745	3258	24	a	a	DT
6745	3258	25	small	small	JJ
6745	3258	26	piece	piece	NN
6745	3258	27	of	of	IN
6745	3258	28	nutmeg	nutmeg	NNP
6745	3258	29	and	and	CC
6745	3258	30	a	a	DT
6745	3258	31	bouquet	bouquet	NN
6745	3258	32	of	of	IN
6745	3258	33	sweet	sweet	JJ
6745	3258	34	herbs	herb	NNS
6745	3258	35	.	.	.
6745	3259	1	Cook	cook	VB
6745	3259	2	all	all	PDT
6745	3259	3	these	these	DT
6745	3259	4	for	for	IN
6745	3259	5	ten	ten	CD
6745	3259	6	minutes	minute	NNS
6745	3259	7	;	;	:
6745	3259	8	then	then	RB
6745	3259	9	strain	strain	VB
6745	3259	10	the	the	DT
6745	3259	11	milk	milk	NN
6745	3259	12	upon	upon	IN
6745	3259	13	four	four	CD
6745	3259	14	table	table	NN
6745	3259	15	-	-	HYPH
6745	3259	16	spoonfuls	spoonful	NNS
6745	3259	17	of	of	IN
6745	3259	18	butter	butter	NN
6745	3259	19	and	and	CC
6745	3259	20	two	two	CD
6745	3259	21	of	of	IN
6745	3259	22	flour	flour	NN
6745	3259	23	,	,	,
6745	3259	24	which	which	WDT
6745	3259	25	have	have	VBP
6745	3259	26	been	be	VBN
6745	3259	27	well	well	RB
6745	3259	28	mixed	mixed	JJ
6745	3259	29	.	.	.
6745	3260	1	Add	add	VB
6745	3260	2	to	to	IN
6745	3260	3	this	this	DT
6745	3260	4	the	the	DT
6745	3260	5	chopped	chop	VBN
6745	3260	6	pork	pork	NN
6745	3260	7	and	and	CC
6745	3260	8	veal	veal	NN
6745	3260	9	and	and	CC
6745	3260	10	one	one	CD
6745	3260	11	of	of	IN
6745	3260	12	the	the	DT
6745	3260	13	livers	liver	NNS
6745	3260	14	,	,	,
6745	3260	15	chopped	chop	VBD
6745	3260	16	fine	fine	JJ
6745	3260	17	;	;	:
6745	3260	18	stir	stir	VB
6745	3260	19	over	over	IN
6745	3260	20	the	the	DT
6745	3260	21	fire	fire	NN
6745	3260	22	for	for	IN
6745	3260	23	ten	ten	CD
6745	3260	24	minutes	minute	NNS
6745	3260	25	,	,	,
6745	3260	26	being	be	VBG
6745	3260	27	careful	careful	JJ
6745	3260	28	not	not	RB
6745	3260	29	to	to	TO
6745	3260	30	brown	brown	VB
6745	3260	31	.	.	.
6745	3261	1	Season	season	NN
6745	3261	2	well	well	RB
6745	3261	3	with	with	IN
6745	3261	4	pepper	pepper	NN
6745	3261	5	and	and	CC
6745	3261	6	salt	salt	NN
6745	3261	7	,	,	,
6745	3261	8	add	add	VB
6745	3261	9	four	four	CD
6745	3261	10	well	well	RB
6745	3261	11	-	-	HYPH
6745	3261	12	beaten	beat	VBN
6745	3261	13	eggs	egg	NNS
6745	3261	14	,	,	,
6745	3261	15	and	and	CC
6745	3261	16	stir	stir	VB
6745	3261	17	half	half	PDT
6745	3261	18	a	a	DT
6745	3261	19	minute	minute	NN
6745	3261	20	longer	long	RBR
6745	3261	21	;	;	:
6745	3261	22	then	then	RB
6745	3261	23	put	put	VB
6745	3261	24	away	away	RB
6745	3261	25	to	to	IN
6745	3261	26	cool	cool	JJ
6745	3261	27	.	.	.
6745	3262	1	Cut	cut	VB
6745	3262	2	half	half	PDT
6745	3262	3	a	a	DT
6745	3262	4	pound	pound	NN
6745	3262	5	of	of	IN
6745	3262	6	salt	salt	NN
6745	3262	7	pork	pork	NN
6745	3262	8	in	in	IN
6745	3262	9	slices	slice	NNS
6745	3262	10	as	as	RB
6745	3262	11	thin	thin	JJ
6745	3262	12	as	as	IN
6745	3262	13	shavings	shaving	NNS
6745	3262	14	.	.	.
6745	3263	1	Butter	butter	VB
6745	3263	2	a	a	DT
6745	3263	3	French	french	JJ
6745	3263	4	pie	pie	NN
6745	3263	5	mould	mould	NN
6745	3263	6	,	,	,
6745	3263	7	holding	hold	VBG
6745	3263	8	about	about	RB
6745	3263	9	three	three	CD
6745	3263	10	quarts	quart	NNS
6745	3263	11	.	.	.
6745	3264	1	Form	form	NN
6745	3264	2	three-	three-	NN
6745	3264	3	fourths	fourth	NNS
6745	3264	4	of	of	IN
6745	3264	5	the	the	DT
6745	3264	6	paste	paste	NN
6745	3264	7	into	into	IN
6745	3264	8	a	a	DT
6745	3264	9	ball	ball	NN
6745	3264	10	.	.	.
6745	3265	1	Sprinkle	sprinkle	VB
6745	3265	2	the	the	DT
6745	3265	3	board	board	NN
6745	3265	4	with	with	IN
6745	3265	5	flour	flour	NN
6745	3265	6	,	,	,
6745	3265	7	and	and	CC
6745	3265	8	roll	roll	VB
6745	3265	9	the	the	DT
6745	3265	10	paste	paste	NN
6745	3265	11	out	out	RP
6745	3265	12	until	until	IN
6745	3265	13	about	about	RB
6745	3265	14	one	one	CD
6745	3265	15	-	-	HYPH
6745	3265	16	fourth	fourth	NN
6745	3265	17	of	of	IN
6745	3265	18	an	an	DT
6745	3265	19	inch	inch	NN
6745	3265	20	thick	thick	JJ
6745	3265	21	.	.	.
6745	3266	1	Take	take	VB
6745	3266	2	it	-PRON-	PRP
6745	3266	3	up	up	RP
6745	3266	4	by	by	IN
6745	3266	5	the	the	DT
6745	3266	6	four	four	CD
6745	3266	7	corners	corner	NNS
6745	3266	8	and	and	CC
6745	3266	9	place	place	VB
6745	3266	10	it	-PRON-	PRP
6745	3266	11	in	in	IN
6745	3266	12	the	the	DT
6745	3266	13	mould	mould	NN
6745	3266	14	.	.	.
6745	3267	1	Be	be	VB
6745	3267	2	very	very	RB
6745	3267	3	careful	careful	JJ
6745	3267	4	not	not	RB
6745	3267	5	to	to	TO
6745	3267	6	break	break	VB
6745	3267	7	it	-PRON-	PRP
6745	3267	8	.	.	.
6745	3268	1	With	with	IN
6745	3268	2	the	the	DT
6745	3268	3	hand	hand	NN
6745	3268	4	,	,	,
6745	3268	5	press	press	VB
6745	3268	6	the	the	DT
6745	3268	7	paste	paste	NN
6745	3268	8	on	on	IN
6745	3268	9	the	the	DT
6745	3268	10	sides	side	NNS
6745	3268	11	and	and	CC
6745	3268	12	bottom	bottom	NN
6745	3268	13	.	.	.
6745	3269	1	The	the	DT
6745	3269	2	crust	crust	NN
6745	3269	3	must	must	MD
6745	3269	4	come	come	VB
6745	3269	5	to	to	IN
6745	3269	6	the	the	DT
6745	3269	7	top	top	NN
6745	3269	8	of	of	IN
6745	3269	9	the	the	DT
6745	3269	10	mould	mould	NN
6745	3269	11	.	.	.
6745	3270	1	Put	put	VB
6745	3270	2	a	a	DT
6745	3270	3	layer	layer	NN
6745	3270	4	of	of	IN
6745	3270	5	the	the	DT
6745	3270	6	pork	pork	NN
6745	3270	7	shavings	shaving	NNS
6745	3270	8	on	on	IN
6745	3270	9	the	the	DT
6745	3270	10	sides	side	NNS
6745	3270	11	and	and	CC
6745	3270	12	bottom	bottom	NN
6745	3270	13	,	,	,
6745	3270	14	then	then	RB
6745	3270	15	a	a	DT
6745	3270	16	thick	thick	JJ
6745	3270	17	layer	layer	NN
6745	3270	18	of	of	IN
6745	3270	19	the	the	DT
6745	3270	20	force-	force-	JJ
6745	3270	21	meat	meat	NN
6745	3270	22	.	.	.
6745	3271	1	Split	split	VB
6745	3271	2	the	the	DT
6745	3271	3	livers	liver	NNS
6745	3271	4	,	,	,
6745	3271	5	and	and	CC
6745	3271	6	put	put	VBD
6745	3271	7	half	half	NN
6745	3271	8	of	of	IN
6745	3271	9	them	-PRON-	PRP
6745	3271	10	in	in	IN
6745	3271	11	;	;	:
6745	3271	12	over	over	IN
6745	3271	13	them	-PRON-	PRP
6745	3271	14	sprinkle	sprinkle	VBP
6745	3271	15	one	one	CD
6745	3271	16	table	table	NN
6745	3271	17	-	-	HYPH
6745	3271	18	spoonful	spoonful	JJ
6745	3271	19	of	of	IN
6745	3271	20	onion	onion	NN
6745	3271	21	juice	juice	NN
6745	3271	22	,	,	,
6745	3271	23	salt	salt	NN
6745	3271	24	,	,	,
6745	3271	25	pepper	pepper	NN
6745	3271	26	,	,	,
6745	3271	27	and	and	CC
6745	3271	28	,	,	,
6745	3271	29	if	if	IN
6745	3271	30	you	-PRON-	PRP
6745	3271	31	like	like	VBP
6745	3271	32	,	,	,
6745	3271	33	a	a	DT
6745	3271	34	table	table	NN
6745	3271	35	-	-	HYPH
6745	3271	36	spoonful	spoonful	JJ
6745	3271	37	of	of	IN
6745	3271	38	capers	caper	NNS
6745	3271	39	.	.	.
6745	3272	1	Another	another	DT
6745	3272	2	layer	layer	NN
6745	3272	3	of	of	IN
6745	3272	4	force	force	NN
6745	3272	5	-	-	HYPH
6745	3272	6	meat	meat	NN
6745	3272	7	,	,	,
6745	3272	8	again	again	RB
6745	3272	9	the	the	DT
6745	3272	10	liver	liver	NN
6745	3272	11	and	and	CC
6745	3272	12	seasoning	seasoning	NN
6745	3272	13	,	,	,
6745	3272	14	and	and	CC
6745	3272	15	then	then	RB
6745	3272	16	the	the	DT
6745	3272	17	force	force	NN
6745	3272	18	-	-	HYPH
6745	3272	19	meat	meat	NN
6745	3272	20	.	.	.
6745	3273	1	On	on	IN
6745	3273	2	this	this	DT
6745	3273	3	last	last	JJ
6745	3273	4	layer	layer	NN
6745	3273	5	put	put	VBD
6745	3273	6	salt	salt	NN
6745	3273	7	pork	pork	NN
6745	3273	8	shavings	shaving	NNS
6745	3273	9	.	.	.
6745	3274	1	Into	into	IN
6745	3274	2	the	the	DT
6745	3274	3	remaining	remain	VBG
6745	3274	4	paste	paste	NN
6745	3274	5	roll	roll	NN
6745	3274	6	three	three	CD
6745	3274	7	table	table	NN
6745	3274	8	-	-	HYPH
6745	3274	9	spoonfuls	spoonful	NNS
6745	3274	10	of	of	IN
6745	3274	11	washed	washed	JJ
6745	3274	12	butter	butter	NN
6745	3274	13	,	,	,
6745	3274	14	and	and	CC
6745	3274	15	roll	roll	VB
6745	3274	16	the	the	DT
6745	3274	17	paste	paste	NN
6745	3274	18	,	,	,
6745	3274	19	as	as	RB
6745	3274	20	nearly	nearly	RB
6745	3274	21	as	as	IN
6745	3274	22	possible	possible	JJ
6745	3274	23	,	,	,
6745	3274	24	into	into	IN
6745	3274	25	the	the	DT
6745	3274	26	shape	shape	NN
6745	3274	27	of	of	IN
6745	3274	28	the	the	DT
6745	3274	29	top	top	NN
6745	3274	30	of	of	IN
6745	3274	31	the	the	DT
6745	3274	32	pie	pie	NN
6745	3274	33	mould	mould	NN
6745	3274	34	.	.	.
6745	3275	1	Cut	cut	VB
6745	3275	2	a	a	DT
6745	3275	3	small	small	JJ
6745	3275	4	piece	piece	NN
6745	3275	5	from	from	IN
6745	3275	6	the	the	DT
6745	3275	7	centre	centre	NN
6745	3275	8	.	.	.
6745	3276	1	The	the	DT
6745	3276	2	filling	filling	NN
6745	3276	3	of	of	IN
6745	3276	4	the	the	DT
6745	3276	5	pie	pie	NN
6745	3276	6	should	should	MD
6745	3276	7	have	have	VB
6745	3276	8	been	be	VBN
6745	3276	9	heaped	heap	VBN
6745	3276	10	a	a	DT
6745	3276	11	little	little	JJ
6745	3276	12	toward	toward	IN
6745	3276	13	the	the	DT
6745	3276	14	centre	centre	NN
6745	3276	15	,	,	,
6745	3276	16	leaving	leave	VBG
6745	3276	17	a	a	DT
6745	3276	18	space	space	NN
6745	3276	19	of	of	IN
6745	3276	20	about	about	RB
6745	3276	21	one	one	CD
6745	3276	22	inch	inch	NN
6745	3276	23	and	and	CC
6745	3276	24	a	a	DT
6745	3276	25	half	half	NN
6745	3276	26	at	at	IN
6745	3276	27	the	the	DT
6745	3276	28	edges	edge	NNS
6745	3276	29	.	.	.
6745	3277	1	Brush	brush	NN
6745	3277	2	with	with	IN
6745	3277	3	beaten	beat	VBN
6745	3277	4	egg	egg	NN
6745	3277	5	the	the	DT
6745	3277	6	paste	paste	NN
6745	3277	7	that	that	WDT
6745	3277	8	is	be	VBZ
6745	3277	9	in	in	IN
6745	3277	10	this	this	DT
6745	3277	11	space	space	NN
6745	3277	12	.	.	.
6745	3278	1	Put	put	VB
6745	3278	2	on	on	RP
6745	3278	3	the	the	DT
6745	3278	4	top	top	JJ
6745	3278	5	crust	crust	NN
6745	3278	6	,	,	,
6745	3278	7	and	and	CC
6745	3278	8	,	,	,
6745	3278	9	with	with	IN
6745	3278	10	the	the	DT
6745	3278	11	fore	fore	NN
6745	3278	12	-	-	HYPH
6745	3278	13	finger	finger	NN
6745	3278	14	and	and	CC
6745	3278	15	thumb	thumb	NN
6745	3278	16	,	,	,
6745	3278	17	press	press	VB
6745	3278	18	the	the	DT
6745	3278	19	two	two	CD
6745	3278	20	crusts	crust	NNS
6745	3278	21	together	together	RB
6745	3278	22	.	.	.
6745	3279	1	Roll	roll	VB
6745	3279	2	the	the	DT
6745	3279	3	piece	piece	NN
6745	3279	4	of	of	IN
6745	3279	5	paste	paste	NN
6745	3279	6	cut	cut	NN
6745	3279	7	from	from	IN
6745	3279	8	the	the	DT
6745	3279	9	centre	centre	NN
6745	3279	10	of	of	IN
6745	3279	11	the	the	DT
6745	3279	12	cover	cover	NN
6745	3279	13	a	a	DT
6745	3279	14	little	little	RB
6745	3279	15	larger	large	JJR
6745	3279	16	,	,	,
6745	3279	17	and	and	CC
6745	3279	18	cover	cover	VB
6745	3279	19	the	the	DT
6745	3279	20	opening	opening	NN
6745	3279	21	with	with	IN
6745	3279	22	it	-PRON-	PRP
6745	3279	23	.	.	.
6745	3280	1	From	from	IN
6745	3280	2	some	some	DT
6745	3280	3	puff	puff	NN
6745	3280	4	-	-	HYPH
6745	3280	5	paste	paste	NN
6745	3280	6	trimmings	trimming	NNS
6745	3280	7	,	,	,
6745	3280	8	cut	cut	VBD
6745	3280	9	out	out	RP
6745	3280	10	leaves	leave	NNS
6745	3280	11	,	,	,
6745	3280	12	and	and	CC
6745	3280	13	decorate	decorate	VB
6745	3280	14	the	the	DT
6745	3280	15	cover	cover	NN
6745	3280	16	with	with	IN
6745	3280	17	them	-PRON-	PRP
6745	3280	18	.	.	.
6745	3281	1	Place	place	NN
6745	3281	2	in	in	IN
6745	3281	3	a	a	DT
6745	3281	4	moderate	moderate	JJ
6745	3281	5	oven	oven	NN
6745	3281	6	,	,	,
6745	3281	7	and	and	CC
6745	3281	8	bake	bake	VB
6745	3281	9	slowly	slowly	RB
6745	3281	10	two	two	CD
6745	3281	11	hours	hour	NNS
6745	3281	12	.	.	.
6745	3282	1	Have	have	VBP
6745	3282	2	a	a	DT
6745	3282	3	pint	pint	NN
6745	3282	4	and	and	CC
6745	3282	5	a	a	DT
6745	3282	6	half	half	NN
6745	3282	7	of	of	IN
6745	3282	8	hot	hot	JJ
6745	3282	9	veal	veal	NN
6745	3282	10	stock	stock	NN
6745	3282	11	(	(	-LRB-
6745	3282	12	which	which	WDT
6745	3282	13	will	will	MD
6745	3282	14	become	become	VB
6745	3282	15	jellied	jellied	JJ
6745	3282	16	when	when	WRB
6745	3282	17	cold	cold	JJ
6745	3282	18	)	)	-RRB-
6745	3282	19	well	well	UH
6745	3282	20	seasoned	season	VBN
6745	3282	21	with	with	IN
6745	3282	22	pepper	pepper	NN
6745	3282	23	,	,	,
6745	3282	24	salt	salt	NN
6745	3282	25	,	,	,
6745	3282	26	whole	whole	JJ
6745	3282	27	spice	spice	NN
6745	3282	28	and	and	CC
6745	3282	29	onion	onion	NN
6745	3282	30	.	.	.
6745	3283	1	When	when	WRB
6745	3283	2	the	the	DT
6745	3283	3	_	_	NNP
6745	3283	4	pâté	pâté	NNS
6745	3283	5	_	_	NNP
6745	3283	6	is	be	VBZ
6745	3283	7	taken	take	VBN
6745	3283	8	from	from	IN
6745	3283	9	the	the	DT
6745	3283	10	oven	oven	NN
6745	3283	11	,	,	,
6745	3283	12	take	take	VB
6745	3283	13	off	off	RP
6745	3283	14	the	the	DT
6745	3283	15	small	small	JJ
6745	3283	16	piece	piece	NN
6745	3283	17	that	that	WDT
6745	3283	18	was	be	VBD
6745	3283	19	put	put	VBN
6745	3283	20	on	on	IN
6745	3283	21	the	the	DT
6745	3283	22	centre	centre	NN
6745	3283	23	of	of	IN
6745	3283	24	the	the	DT
6745	3283	25	cover	cover	NN
6745	3283	26	.	.	.
6745	3284	1	Insert	insert	VB
6745	3284	2	a	a	DT
6745	3284	3	tunnel	tunnel	NN
6745	3284	4	in	in	IN
6745	3284	5	the	the	DT
6745	3284	6	opening	opening	NN
6745	3284	7	and	and	CC
6745	3284	8	pour	pour	VB
6745	3284	9	the	the	DT
6745	3284	10	hot	hot	JJ
6745	3284	11	stock	stock	NN
6745	3284	12	through	through	IN
6745	3284	13	it	-PRON-	PRP
6745	3284	14	.	.	.
6745	3285	1	Replace	replace	VB
6745	3285	2	the	the	DT
6745	3285	3	cover	cover	NN
6745	3285	4	,	,	,
6745	3285	5	and	and	CC
6745	3285	6	set	set	VBD
6745	3285	7	away	away	RB
6745	3285	8	to	to	IN
6745	3285	9	cool	cool	JJ
6745	3285	10	.	.	.
6745	3286	1	When	when	WRB
6745	3286	2	the	the	DT
6745	3286	3	_	_	NNP
6745	3286	4	pâté	pâté	NNS
6745	3286	5	_	_	NNP
6745	3286	6	is	be	VBZ
6745	3286	7	to	to	TO
6745	3286	8	be	be	VB
6745	3286	9	served	serve	VBN
6745	3286	10	,	,	,
6745	3286	11	place	place	VB
6745	3286	12	it	-PRON-	PRP
6745	3286	13	in	in	IN
6745	3286	14	the	the	DT
6745	3286	15	oven	oven	NN
6745	3286	16	for	for	IN
6745	3286	17	about	about	RB
6745	3286	18	five	five	CD
6745	3286	19	minutes	minute	NNS
6745	3286	20	,	,	,
6745	3286	21	that	that	IN
6745	3286	22	it	-PRON-	PRP
6745	3286	23	may	may	MD
6745	3286	24	slip	slip	VB
6745	3286	25	from	from	IN
6745	3286	26	the	the	DT
6745	3286	27	mould	mould	NNP
6745	3286	28	easily	easily	RB
6745	3286	29	.	.	.
6745	3287	1	Draw	draw	VB
6745	3287	2	out	out	RP
6745	3287	3	the	the	DT
6745	3287	4	wires	wire	NNS
6745	3287	5	which	which	WDT
6745	3287	6	fasten	fasten	VBP
6745	3287	7	the	the	DT
6745	3287	8	sides	side	NNS
6745	3287	9	of	of	IN
6745	3287	10	the	the	DT
6745	3287	11	mould	mould	NN
6745	3287	12	,	,	,
6745	3287	13	and	and	CC
6745	3287	14	slide	slide	VB
6745	3287	15	the	the	DT
6745	3287	16	_	_	NNP
6745	3287	17	pâté	pâté	NNS
6745	3287	18	_	_	NNP
6745	3287	19	upon	upon	IN
6745	3287	20	the	the	DT
6745	3287	21	platter	platter	NN
6745	3287	22	.	.	.
6745	3288	1	Garnish	garnish	VB
6745	3288	2	the	the	DT
6745	3288	3	dish	dish	NN
6745	3288	4	with	with	IN
6745	3288	5	parsley	parsley	NN
6745	3288	6	and	and	CC
6745	3288	7	small	small	JJ
6745	3288	8	strips	strip	NNS
6745	3288	9	of	of	IN
6745	3288	10	cucumber	cucumber	NN
6745	3288	11	pickles	pickle	NNS
6745	3288	12	.	.	.
6745	3289	1	Truffles	truffle	NNS
6745	3289	2	and	and	CC
6745	3289	3	mushrooms	mushroom	NNS
6745	3289	4	can	can	MD
6745	3289	5	be	be	VB
6745	3289	6	cut	cut	VBN
6745	3289	7	up	up	RP
6745	3289	8	and	and	CC
6745	3289	9	put	put	VB
6745	3289	10	in	in	IN
6745	3289	11	the	the	DT
6745	3289	12	_	_	NNP
6745	3289	13	pâté	pâté	NNS
6745	3289	14	_	_	NNP
6745	3289	15	in	in	IN
6745	3289	16	layers	layer	NNS
6745	3289	17	,	,	,
6745	3289	18	the	the	DT
6745	3289	19	same	same	JJ
6745	3289	20	as	as	IN
6745	3289	21	the	the	DT
6745	3289	22	liver	liver	NN
6745	3289	23	and	and	CC
6745	3289	24	at	at	IN
6745	3289	25	the	the	DT
6745	3289	26	same	same	JJ
6745	3289	27	time	time	NN
6745	3289	28	.	.	.
6745	3290	1	The	the	DT
6745	3290	2	Strasburg	Strasburg	NNP
6745	3290	3	fat	fat	NN
6745	3290	4	livers	liver	NNS
6745	3290	5	(	(	-LRB-
6745	3290	6	_	_	NNP
6745	3290	7	foies	foie	NNS
6745	3290	8	gras	gra	NNS
6745	3290	9	_	_	NNP
6745	3290	10	)	)	-RRB-
6745	3290	11	come	come	VB
6745	3290	12	in	in	IN
6745	3290	13	little	little	JJ
6745	3290	14	stone	stone	NN
6745	3290	15	pots	pot	NNS
6745	3290	16	,	,	,
6745	3290	17	and	and	CC
6745	3290	18	cost	cost	VBD
6745	3290	19	from	from	IN
6745	3290	20	a	a	DT
6745	3290	21	dollar	dollar	NN
6745	3290	22	to	to	IN
6745	3290	23	two	two	CD
6745	3290	24	dollars	dollar	NNS
6745	3290	25	per	per	IN
6745	3290	26	pot	pot	NN
6745	3290	27	.	.	.
6745	3291	1	Chartreuse	Chartreuse	NNP
6745	3291	2	of	of	IN
6745	3291	3	Chicken	Chicken	NNP
6745	3291	4	.	.	.
6745	3292	1	Make	make	VB
6745	3292	2	the	the	DT
6745	3292	3	force	force	NN
6745	3292	4	-	-	HYPH
6745	3292	5	meat	meat	NN
6745	3292	6	as	as	IN
6745	3292	7	for	for	IN
6745	3292	8	_	_	NNP
6745	3292	9	quenelles	quenelles	NNP
6745	3292	10	_	_	NNP
6745	3292	11	of	of	IN
6745	3292	12	chicken	chicken	NN
6745	3292	13	.	.	.
6745	3293	1	Simmer	simmer	NN
6745	3293	2	two	two	CD
6745	3293	3	large	large	JJ
6745	3293	4	chickens	chicken	NNS
6745	3293	5	in	in	IN
6745	3293	6	white	white	JJ
6745	3293	7	stock	stock	NN
6745	3293	8	for	for	IN
6745	3293	9	half	half	PDT
6745	3293	10	an	an	DT
6745	3293	11	hour	hour	NN
6745	3293	12	.	.	.
6745	3294	1	Take	take	VB
6745	3294	2	up	up	RP
6745	3294	3	,	,	,
6745	3294	4	and	and	CC
6745	3294	5	let	let	VB
6745	3294	6	cool	cool	JJ
6745	3294	7	.	.	.
6745	3295	1	Have	have	VBP
6745	3295	2	a	a	DT
6745	3295	3	pickled	pickle	VBN
6745	3295	4	tongue	tongue	NN
6745	3295	5	boiled	boil	VBN
6745	3295	6	tender	tender	NN
6745	3295	7	.	.	.
6745	3296	1	Cut	cut	VB
6745	3296	2	thin	thin	JJ
6745	3296	3	slices	slice	NNS
6745	3296	4	from	from	IN
6745	3296	5	the	the	DT
6745	3296	6	breast	breast	NN
6745	3296	7	of	of	IN
6745	3296	8	the	the	DT
6745	3296	9	chickens	chicken	NNS
6745	3296	10	,	,	,
6745	3296	11	and	and	CC
6745	3296	12	cut	cut	VBD
6745	3296	13	these	these	DT
6745	3296	14	in	in	IN
6745	3296	15	squares	square	NNS
6745	3296	16	.	.	.
6745	3297	1	Cut	cut	VB
6745	3297	2	the	the	DT
6745	3297	3	tongue	tongue	NN
6745	3297	4	in	in	IN
6745	3297	5	slices	slice	NNS
6745	3297	6	,	,	,
6745	3297	7	and	and	CC
6745	3297	8	these	these	DT
6745	3297	9	in	in	IN
6745	3297	10	turn	turn	NN
6745	3297	11	in	in	IN
6745	3297	12	squares	square	NNS
6745	3297	13	the	the	DT
6745	3297	14	same	same	JJ
6745	3297	15	size	size	NN
6745	3297	16	as	as	IN
6745	3297	17	the	the	DT
6745	3297	18	chicken	chicken	NN
6745	3297	19	.	.	.
6745	3298	1	Butter	butter	VB
6745	3298	2	a	a	DT
6745	3298	3	four	four	CD
6745	3298	4	-	-	HYPH
6745	3298	5	quart	quart	NN
6745	3298	6	mould	mould	NNP
6745	3298	7	,	,	,
6745	3298	8	and	and	CC
6745	3298	9	arrange	arrange	VB
6745	3298	10	the	the	DT
6745	3298	11	chicken	chicken	NN
6745	3298	12	and	and	CC
6745	3298	13	tongue	tongue	NN
6745	3298	14	handsomely	handsomely	RB
6745	3298	15	on	on	IN
6745	3298	16	the	the	DT
6745	3298	17	bottom	bottom	NN
6745	3298	18	and	and	CC
6745	3298	19	sides	side	NNS
6745	3298	20	,	,	,
6745	3298	21	being	be	VBG
6745	3298	22	careful	careful	JJ
6745	3298	23	to	to	TO
6745	3298	24	have	have	VB
6745	3298	25	the	the	DT
6745	3298	26	pieces	piece	NNS
6745	3298	27	fit	fit	VB
6745	3298	28	closely	closely	RB
6745	3298	29	together	together	RB
6745	3298	30	.	.	.
6745	3299	1	Have	have	VBP
6745	3299	2	note	note	NN
6745	3299	3	paper	paper	NN
6745	3299	4	cut	cut	NN
6745	3299	5	to	to	TO
6745	3299	6	fit	fit	VB
6745	3299	7	the	the	DT
6745	3299	8	bottom	bottom	NN
6745	3299	9	and	and	CC
6745	3299	10	sides	side	NNS
6745	3299	11	.	.	.
6745	3300	1	Butter	butter	VB
6745	3300	2	it	-PRON-	PRP
6745	3300	3	well	well	RB
6745	3300	4	,	,	,
6745	3300	5	and	and	CC
6745	3300	6	cover	cover	VB
6745	3300	7	about	about	RP
6745	3300	8	an	an	DT
6745	3300	9	inch	inch	NN
6745	3300	10	deep	deep	JJ
6745	3300	11	with	with	IN
6745	3300	12	the	the	DT
6745	3300	13	force	force	NN
6745	3300	14	-	-	HYPH
6745	3300	15	meat	meat	NN
6745	3300	16	.	.	.
6745	3301	1	Take	take	VB
6745	3301	2	up	up	RP
6745	3301	3	the	the	DT
6745	3301	4	bottom	bottom	JJ
6745	3301	5	piece	piece	NN
6745	3301	6	by	by	IN
6745	3301	7	the	the	DT
6745	3301	8	four	four	CD
6745	3301	9	corners	corner	NNS
6745	3301	10	and	and	CC
6745	3301	11	fit	fit	VB
6745	3301	12	it	-PRON-	PRP
6745	3301	13	into	into	IN
6745	3301	14	the	the	DT
6745	3301	15	mould	mould	NN
6745	3301	16	,	,	,
6745	3301	17	the	the	DT
6745	3301	18	meat	meat	NN
6745	3301	19	side	side	NN
6745	3301	20	down	down	RB
6745	3301	21	.	.	.
6745	3302	1	Pour	pour	VB
6745	3302	2	a	a	DT
6745	3302	3	little	little	JJ
6745	3302	4	hot	hot	JJ
6745	3302	5	water	water	NN
6745	3302	6	into	into	IN
6745	3302	7	any	any	DT
6745	3302	8	kind	kind	NN
6745	3302	9	of	of	IN
6745	3302	10	a	a	DT
6745	3302	11	flat	flat	RB
6745	3302	12	-	-	HYPH
6745	3302	13	bottomed	bottomed	JJ
6745	3302	14	tin	tin	NN
6745	3302	15	basin	basin	NN
6745	3302	16	,	,	,
6745	3302	17	and	and	CC
6745	3302	18	put	put	VBD
6745	3302	19	this	this	DT
6745	3302	20	in	in	IN
6745	3302	21	the	the	DT
6745	3302	22	mould	mould	NN
6745	3302	23	and	and	CC
6745	3302	24	move	move	VB
6745	3302	25	it	-PRON-	PRP
6745	3302	26	over	over	IN
6745	3302	27	the	the	DT
6745	3302	28	papers	paper	NNS
6745	3302	29	,	,	,
6745	3302	30	to	to	TO
6745	3302	31	melt	melt	VB
6745	3302	32	the	the	DT
6745	3302	33	butter	butter	NN
6745	3302	34	;	;	:
6745	3302	35	then	then	RB
6745	3302	36	lift	lift	VB
6745	3302	37	out	out	RP
6745	3302	38	the	the	DT
6745	3302	39	paper	paper	NN
6745	3302	40	.	.	.
6745	3303	1	Place	place	VB
6745	3303	2	the	the	DT
6745	3303	3	papers	paper	NNS
6745	3303	4	on	on	IN
6745	3303	5	the	the	DT
6745	3303	6	side	side	NN
6745	3303	7	in	in	IN
6745	3303	8	the	the	DT
6745	3303	9	same	same	JJ
6745	3303	10	way	way	NN
6745	3303	11	as	as	IN
6745	3303	12	on	on	IN
6745	3303	13	the	the	DT
6745	3303	14	bottom	bottom	NN
6745	3303	15	and	and	CC
6745	3303	16	melt	melt	VB
6745	3303	17	the	the	DT
6745	3303	18	butter	butter	NN
6745	3303	19	by	by	IN
6745	3303	20	rolling	roll	VBG
6745	3303	21	a	a	DT
6745	3303	22	bottle	bottle	NN
6745	3303	23	of	of	IN
6745	3303	24	hot	hot	JJ
6745	3303	25	water	water	NN
6745	3303	26	over	over	IN
6745	3303	27	them	-PRON-	PRP
6745	3303	28	.	.	.
6745	3304	1	Remove	remove	VB
6745	3304	2	these	these	DT
6745	3304	3	papers	paper	NNS
6745	3304	4	,	,	,
6745	3304	5	and	and	CC
6745	3304	6	set	set	VBD
6745	3304	7	the	the	DT
6745	3304	8	mould	mould	NN
6745	3304	9	in	in	IN
6745	3304	10	a	a	DT
6745	3304	11	cold	cold	JJ
6745	3304	12	place	place	NN
6745	3304	13	until	until	IN
6745	3304	14	the	the	DT
6745	3304	15	filling	filling	NN
6745	3304	16	is	be	VBZ
6745	3304	17	ready	ready	JJ
6745	3304	18	.	.	.
6745	3305	1	Cut	cut	NN
6745	3305	2	from	from	IN
6745	3305	3	the	the	DT
6745	3305	4	tenderest	tender	JJS
6745	3305	5	part	part	NN
6745	3305	6	of	of	IN
6745	3305	7	the	the	DT
6745	3305	8	chicken	chicken	NN
6745	3305	9	enough	enough	JJ
6745	3305	10	meat	meat	NN
6745	3305	11	to	to	TO
6745	3305	12	make	make	VB
6745	3305	13	two	two	CD
6745	3305	14	quarts	quart	NNS
6745	3305	15	.	.	.
6745	3306	1	Cut	cut	VB
6745	3306	2	four	four	CD
6745	3306	3	large	large	JJ
6745	3306	4	,	,	,
6745	3306	5	or	or	CC
6745	3306	6	six	six	CD
6745	3306	7	small	small	JJ
6745	3306	8	,	,	,
6745	3306	9	mushrooms	mushroom	NNS
6745	3306	10	and	and	CC
6745	3306	11	four	four	CD
6745	3306	12	truffles	truffle	NNS
6745	3306	13	in	in	IN
6745	3306	14	strips	strip	NNS
6745	3306	15	.	.	.
6745	3307	1	Put	put	VB
6745	3307	2	half	half	PDT
6745	3307	3	a	a	DT
6745	3307	4	cupful	cupful	NN
6745	3307	5	of	of	IN
6745	3307	6	butter	butter	NN
6745	3307	7	,	,	,
6745	3307	8	half	half	PDT
6745	3307	9	a	a	DT
6745	3307	10	large	large	JJ
6745	3307	11	onion	onion	NN
6745	3307	12	,	,	,
6745	3307	13	four	four	CD
6745	3307	14	cloves	clove	NNS
6745	3307	15	,	,	,
6745	3307	16	a	a	DT
6745	3307	17	blade	blade	NN
6745	3307	18	of	of	IN
6745	3307	19	mace	mace	NN
6745	3307	20	,	,	,
6745	3307	21	a	a	DT
6745	3307	22	slice	slice	NN
6745	3307	23	of	of	IN
6745	3307	24	carrot	carrot	NN
6745	3307	25	,	,	,
6745	3307	26	one	one	CD
6745	3307	27	of	of	IN
6745	3307	28	turnip	turnip	NN
6745	3307	29	and	and	CC
6745	3307	30	a	a	DT
6745	3307	31	stalk	stalk	NN
6745	3307	32	of	of	IN
6745	3307	33	celery	celery	NN
6745	3307	34	in	in	IN
6745	3307	35	a	a	DT
6745	3307	36	sauce	sauce	NN
6745	3307	37	-	-	HYPH
6745	3307	38	pan	pan	NN
6745	3307	39	,	,	,
6745	3307	40	and	and	CC
6745	3307	41	cook	cook	VB
6745	3307	42	five	five	CD
6745	3307	43	minutes	minute	NNS
6745	3307	44	,	,	,
6745	3307	45	stirring	stir	VBG
6745	3307	46	all	all	PDT
6745	3307	47	the	the	DT
6745	3307	48	while	while	NN
6745	3307	49	;	;	:
6745	3307	50	then	then	RB
6745	3307	51	add	add	VB
6745	3307	52	five	five	CD
6745	3307	53	table	table	NN
6745	3307	54	-	-	HYPH
6745	3307	55	spoonfuls	spoonful	NNS
6745	3307	56	of	of	IN
6745	3307	57	flour	flour	NN
6745	3307	58	.	.	.
6745	3308	1	Stir	stir	VB
6745	3308	2	until	until	IN
6745	3308	3	it	-PRON-	PRP
6745	3308	4	begins	begin	VBZ
6745	3308	5	to	to	TO
6745	3308	6	brown	brown	VB
6745	3308	7	,	,	,
6745	3308	8	when	when	WRB
6745	3308	9	add	add	VB
6745	3308	10	one	one	CD
6745	3308	11	quart	quart	NN
6745	3308	12	of	of	IN
6745	3308	13	the	the	DT
6745	3308	14	stock	stock	NN
6745	3308	15	in	in	IN
6745	3308	16	which	which	WDT
6745	3308	17	the	the	DT
6745	3308	18	chickens	chicken	NNS
6745	3308	19	were	be	VBD
6745	3308	20	cooked	cook	VBN
6745	3308	21	,	,	,
6745	3308	22	a	a	DT
6745	3308	23	bouquet	bouquet	NN
6745	3308	24	of	of	IN
6745	3308	25	sweet	sweet	JJ
6745	3308	26	herbs	herb	NNS
6745	3308	27	,	,	,
6745	3308	28	and	and	CC
6745	3308	29	salt	salt	NN
6745	3308	30	and	and	CC
6745	3308	31	pepper	pepper	NN
6745	3308	32	.	.	.
6745	3309	1	Simmer	simmer	JJ
6745	3309	2	twenty	twenty	CD
6745	3309	3	minutes	minute	NNS
6745	3309	4	;	;	:
6745	3309	5	strain	strain	VB
6745	3309	6	,	,	,
6745	3309	7	and	and	CC
6745	3309	8	add	add	VB
6745	3309	9	to	to	IN
6745	3309	10	the	the	DT
6745	3309	11	chicken	chicken	NN
6745	3309	12	.	.	.
6745	3310	1	Return	return	VB
6745	3310	2	to	to	IN
6745	3310	3	the	the	DT
6745	3310	4	fire	fire	NN
6745	3310	5	,	,	,
6745	3310	6	and	and	CC
6745	3310	7	simmer	simmer	NN
6745	3310	8	twenty	twenty	CD
6745	3310	9	minutes	minute	NNS
6745	3310	10	longer	long	RBR
6745	3310	11	,	,	,
6745	3310	12	and	and	CC
6745	3310	13	set	set	VBD
6745	3310	14	away	away	RB
6745	3310	15	to	to	IN
6745	3310	16	cool	cool	JJ
6745	3310	17	.	.	.
6745	3311	1	When	when	WRB
6745	3311	2	cold	cold	JJ
6745	3311	3	,	,	,
6745	3311	4	put	put	VBP
6745	3311	5	a	a	DT
6745	3311	6	layer	layer	NN
6745	3311	7	of	of	IN
6745	3311	8	the	the	DT
6745	3311	9	chicken	chicken	NN
6745	3311	10	in	in	IN
6745	3311	11	the	the	DT
6745	3311	12	mould	mould	NN
6745	3311	13	,	,	,
6745	3311	14	and	and	CC
6745	3311	15	a	a	DT
6745	3311	16	light	light	JJ
6745	3311	17	layer	layer	NN
6745	3311	18	of	of	IN
6745	3311	19	the	the	DT
6745	3311	20	truffles	truffle	NNS
6745	3311	21	and	and	CC
6745	3311	22	mushrooms	mushroom	NNS
6745	3311	23	.	.	.
6745	3312	1	Continue	continue	VB
6745	3312	2	this	this	DT
6745	3312	3	until	until	IN
6745	3312	4	the	the	DT
6745	3312	5	form	form	NN
6745	3312	6	is	be	VBZ
6745	3312	7	nearly	nearly	RB
6745	3312	8	full	full	JJ
6745	3312	9	,	,	,
6745	3312	10	and	and	CC
6745	3312	11	then	then	RB
6745	3312	12	cover	cover	VB
6745	3312	13	with	with	IN
6745	3312	14	the	the	DT
6745	3312	15	remainder	remainder	NN
6745	3312	16	of	of	IN
6745	3312	17	the	the	DT
6745	3312	18	force	force	NN
6745	3312	19	-	-	HYPH
6745	3312	20	meat	meat	NN
6745	3312	21	.	.	.
6745	3313	1	Spread	spread	NN
6745	3313	2	buttered	butter	VBD
6745	3313	3	paper	paper	NN
6745	3313	4	upon	upon	IN
6745	3313	5	it	-PRON-	PRP
6745	3313	6	,	,	,
6745	3313	7	and	and	CC
6745	3313	8	put	put	VBD
6745	3313	9	in	in	RP
6745	3313	10	a	a	DT
6745	3313	11	cool	cool	JJ
6745	3313	12	place	place	NN
6745	3313	13	until	until	IN
6745	3313	14	cooking	cooking	NN
6745	3313	15	time	time	NN
6745	3313	16	,	,	,
6745	3313	17	when	when	WRB
6745	3313	18	steam	steam	NN
6745	3313	19	two	two	CD
6745	3313	20	hours	hour	NNS
6745	3313	21	.	.	.
6745	3314	1	Turn	turn	VB
6745	3314	2	carefully	carefully	RB
6745	3314	3	upon	upon	IN
6745	3314	4	the	the	DT
6745	3314	5	dish	dish	NN
6745	3314	6	.	.	.
6745	3315	1	Brush	brush	VB
6745	3315	2	over	over	RP
6745	3315	3	with	with	IN
6745	3315	4	three	three	CD
6745	3315	5	table	table	NN
6745	3315	6	-	-	HYPH
6745	3315	7	spoonfuls	spoonful	NNS
6745	3315	8	of	of	IN
6745	3315	9	melted	melt	VBN
6745	3315	10	glaze	glaze	NN
6745	3315	11	.	.	.
6745	3316	1	Pour	pour	VB
6745	3316	2	one	one	CD
6745	3316	3	pint	pint	NN
6745	3316	4	of	of	IN
6745	3316	5	supreme	supreme	NNP
6745	3316	6	sauce	sauce	NNP
6745	3316	7	around	around	IN
6745	3316	8	it	-PRON-	PRP
6745	3316	9	,	,	,
6745	3316	10	and	and	CC
6745	3316	11	serve	serve	VB
6745	3316	12	.	.	.
6745	3317	1	The	the	DT
6745	3317	2	force	force	NN
6745	3317	3	-	-	HYPH
6745	3317	4	meat	meat	NN
6745	3317	5	must	must	MD
6745	3317	6	be	be	VB
6745	3317	7	spread	spread	VBN
6745	3317	8	evenly	evenly	RB
6745	3317	9	on	on	IN
6745	3317	10	the	the	DT
6745	3317	11	paper	paper	NN
6745	3317	12	and	and	CC
6745	3317	13	smoothed	smooth	VBD
6745	3317	14	with	with	IN
6745	3317	15	a	a	DT
6745	3317	16	knife	knife	NN
6745	3317	17	that	that	WDT
6745	3317	18	has	have	VBZ
6745	3317	19	been	be	VBN
6745	3317	20	dipped	dip	VBN
6745	3317	21	in	in	IN
6745	3317	22	hot	hot	JJ
6745	3317	23	water	water	NN
6745	3317	24	.	.	.
6745	3318	1	All	all	DT
6745	3318	2	kinds	kind	NNS
6745	3318	3	of	of	IN
6745	3318	4	meat	meat	NN
6745	3318	5	_	_	NNP
6745	3318	6	chartreuses	chartreuse	NNS
6745	3318	7	_	_	NNP
6745	3318	8	can	can	MD
6745	3318	9	be	be	VB
6745	3318	10	made	make	VBN
6745	3318	11	in	in	IN
6745	3318	12	this	this	DT
6745	3318	13	manner	manner	NN
6745	3318	14	.	.	.
6745	3319	1	Chartreuse	Chartreuse	NNP
6745	3319	2	of	of	IN
6745	3319	3	Vegetables	Vegetables	NNP
6745	3319	4	and	and	CC
6745	3319	5	Game	Game	NNP
6745	3319	6	.	.	.
6745	3320	1	Six	six	CD
6745	3320	2	large	large	JJ
6745	3320	3	carrots	carrot	NNS
6745	3320	4	,	,	,
6745	3320	5	six	six	CD
6745	3320	6	white	white	JJ
6745	3320	7	turnips	turnip	NNS
6745	3320	8	,	,	,
6745	3320	9	two	two	CD
6745	3320	10	large	large	JJ
6745	3320	11	heads	head	NNS
6745	3320	12	of	of	IN
6745	3320	13	cabbage	cabbage	NN
6745	3320	14	,	,	,
6745	3320	15	two	two	CD
6745	3320	16	onions	onion	NNS
6745	3320	17	,	,	,
6745	3320	18	two	two	CD
6745	3320	19	quarts	quart	NNS
6745	3320	20	of	of	IN
6745	3320	21	stock	stock	NN
6745	3320	22	,	,	,
6745	3320	23	three	three	CD
6745	3320	24	grouse	grouse	NN
6745	3320	25	,	,	,
6745	3320	26	one	one	CD
6745	3320	27	pint	pint	NN
6745	3320	28	of	of	IN
6745	3320	29	brown	brown	JJ
6745	3320	30	sauce	sauce	NN
6745	3320	31	,	,	,
6745	3320	32	four	four	CD
6745	3320	33	table	table	NN
6745	3320	34	-	-	HYPH
6745	3320	35	spoonfuls	spoonful	NNS
6745	3320	36	of	of	IN
6745	3320	37	glaze	glaze	NN
6745	3320	38	,	,	,
6745	3320	39	two	two	CD
6745	3320	40	cloves	clove	NNS
6745	3320	41	,	,	,
6745	3320	42	a	a	DT
6745	3320	43	bouquet	bouquet	NN
6745	3320	44	of	of	IN
6745	3320	45	sweet	sweet	JJ
6745	3320	46	herbs	herb	NNS
6745	3320	47	,	,	,
6745	3320	48	one	one	CD
6745	3320	49	pound	pound	NN
6745	3320	50	of	of	IN
6745	3320	51	mixed	mixed	JJ
6745	3320	52	salt	salt	NN
6745	3320	53	pork	pork	NN
6745	3320	54	and	and	CC
6745	3320	55	one	one	CD
6745	3320	56	cupful	cupful	NN
6745	3320	57	of	of	IN
6745	3320	58	butter	butter	NN
6745	3320	59	.	.	.
6745	3321	1	Scrape	scrape	VB
6745	3321	2	and	and	CC
6745	3321	3	wash	wash	VB
6745	3321	4	the	the	DT
6745	3321	5	carrots	carrot	NNS
6745	3321	6	,	,	,
6745	3321	7	and	and	CC
6745	3321	8	peel	peel	VB
6745	3321	9	and	and	CC
6745	3321	10	wash	wash	VB
6745	3321	11	the	the	DT
6745	3321	12	turnips	turnip	NNS
6745	3321	13	.	.	.
6745	3322	1	Boil	Boil	NNP
6745	3322	2	for	for	IN
6745	3322	3	twenty	twenty	CD
6745	3322	4	minutes	minute	NNS
6745	3322	5	in	in	IN
6745	3322	6	salted	salted	JJ
6745	3322	7	water	water	NN
6745	3322	8	.	.	.
6745	3323	1	Pour	pour	VB
6745	3323	2	off	off	IN
6745	3323	3	the	the	DT
6745	3323	4	water	water	NN
6745	3323	5	,	,	,
6745	3323	6	and	and	CC
6745	3323	7	add	add	VB
6745	3323	8	three	three	CD
6745	3323	9	pints	pint	NNS
6745	3323	10	of	of	IN
6745	3323	11	stock	stock	NN
6745	3323	12	and	and	CC
6745	3323	13	a	a	DT
6745	3323	14	teaspoonful	teaspoonful	NN
6745	3323	15	of	of	IN
6745	3323	16	sugar	sugar	NN
6745	3323	17	.	.	.
6745	3324	1	Simmer	simmer	NN
6745	3324	2	gently	gently	RB
6745	3324	3	one	one	CD
6745	3324	4	hour	hour	NN
6745	3324	5	.	.	.
6745	3325	1	Take	take	VB
6745	3325	2	up	up	RP
6745	3325	3	,	,	,
6745	3325	4	drain	drain	VB
6745	3325	5	,	,	,
6745	3325	6	and	and	CC
6745	3325	7	set	set	VBD
6745	3325	8	away	away	RB
6745	3325	9	to	to	IN
6745	3325	10	cool	cool	JJ
6745	3325	11	.	.	.
6745	3326	1	Cut	cut	VB
6745	3326	2	the	the	DT
6745	3326	3	cabbage	cabbage	NN
6745	3326	4	in	in	IN
6745	3326	5	four	four	CD
6745	3326	6	parts	part	NNS
6745	3326	7	.	.	.
6745	3327	1	Wash	wash	VB
6745	3327	2	,	,	,
6745	3327	3	and	and	CC
6745	3327	4	boil	boil	VB
6745	3327	5	twenty	twenty	CD
6745	3327	6	minutes	minute	NNS
6745	3327	7	in	in	IN
6745	3327	8	salted	salted	JJ
6745	3327	9	water	water	NN
6745	3327	10	.	.	.
6745	3328	1	Drain	drain	VB
6745	3328	2	in	in	IN
6745	3328	3	the	the	DT
6745	3328	4	colander	colander	NN
6745	3328	5	,	,	,
6745	3328	6	and	and	CC
6745	3328	7	return	return	VB
6745	3328	8	to	to	IN
6745	3328	9	the	the	DT
6745	3328	10	fire	fire	NN
6745	3328	11	with	with	IN
6745	3328	12	a	a	DT
6745	3328	13	pint	pint	NN
6745	3328	14	of	of	IN
6745	3328	15	stock	stock	NN
6745	3328	16	,	,	,
6745	3328	17	the	the	DT
6745	3328	18	cloves	clove	NNS
6745	3328	19	,	,	,
6745	3328	20	herbs	herb	NNS
6745	3328	21	and	and	CC
6745	3328	22	onions	onion	NNS
6745	3328	23	,	,	,
6745	3328	24	tied	tie	VBN
6745	3328	25	in	in	IN
6745	3328	26	a	a	DT
6745	3328	27	piece	piece	NN
6745	3328	28	of	of	IN
6745	3328	29	muslin	muslin	NNP
6745	3328	30	;	;	:
6745	3328	31	a	a	DT
6745	3328	32	quarter	quarter	NN
6745	3328	33	of	of	IN
6745	3328	34	a	a	DT
6745	3328	35	cupful	cupful	NN
6745	3328	36	of	of	IN
6745	3328	37	butter	butter	NN
6745	3328	38	and	and	CC
6745	3328	39	the	the	DT
6745	3328	40	pork	pork	NN
6745	3328	41	and	and	CC
6745	3328	42	grouse	grouse	NN
6745	3328	43	.	.	.
6745	3329	1	Cover	cover	VB
6745	3329	2	the	the	DT
6745	3329	3	sauce	sauce	NN
6745	3329	4	-	-	HYPH
6745	3329	5	pan	pan	NN
6745	3329	6	,	,	,
6745	3329	7	and	and	CC
6745	3329	8	place	place	VB
6745	3329	9	where	where	WRB
6745	3329	10	the	the	DT
6745	3329	11	contents	content	NNS
6745	3329	12	will	will	MD
6745	3329	13	just	just	RB
6745	3329	14	simmer	simmer	VB
6745	3329	15	for	for	IN
6745	3329	16	two	two	CD
6745	3329	17	hours	hour	NNS
6745	3329	18	and	and	CC
6745	3329	19	a	a	DT
6745	3329	20	half	half	NN
6745	3329	21	.	.	.
6745	3330	1	When	when	WRB
6745	3330	2	cooked	cook	VBN
6745	3330	3	,	,	,
6745	3330	4	put	put	VBD
6745	3330	5	the	the	DT
6745	3330	6	grouse	grouse	NN
6745	3330	7	and	and	CC
6745	3330	8	pork	pork	NN
6745	3330	9	on	on	IN
6745	3330	10	a	a	DT
6745	3330	11	dish	dish	NN
6745	3330	12	to	to	TO
6745	3330	13	cool	cool	VB
6745	3330	14	.	.	.
6745	3331	1	Turn	turn	VB
6745	3331	2	the	the	DT
6745	3331	3	cabbage	cabbage	NN
6745	3331	4	into	into	IN
6745	3331	5	the	the	DT
6745	3331	6	colander	colander	NN
6745	3331	7	,	,	,
6745	3331	8	first	first	RB
6745	3331	9	taking	take	VBG
6745	3331	10	out	out	RP
6745	3331	11	the	the	DT
6745	3331	12	spice	spice	NN
6745	3331	13	and	and	CC
6745	3331	14	onion	onion	NN
6745	3331	15	.	.	.
6745	3332	1	Press	press	VB
6745	3332	2	all	all	PDT
6745	3332	3	the	the	DT
6745	3332	4	juice	juice	NN
6745	3332	5	from	from	IN
6745	3332	6	the	the	DT
6745	3332	7	cabbage	cabbage	NN
6745	3332	8	and	and	CC
6745	3332	9	chop	chop	NN
6745	3332	10	very	very	RB
6745	3332	11	fine	fine	RB
6745	3332	12	.	.	.
6745	3333	1	Season	season	NN
6745	3333	2	with	with	IN
6745	3333	3	salt	salt	NN
6745	3333	4	and	and	CC
6745	3333	5	pepper	pepper	NN
6745	3333	6	,	,	,
6745	3333	7	and	and	CC
6745	3333	8	put	put	VBD
6745	3333	9	away	away	RB
6745	3333	10	to	to	IN
6745	3333	11	cool	cool	JJ
6745	3333	12	.	.	.
6745	3334	1	Butter	butter	VB
6745	3334	2	a	a	DT
6745	3334	3	plain	plain	JJ
6745	3334	4	mould	mould	NN
6745	3334	5	holding	hold	VBG
6745	3334	6	about	about	RB
6745	3334	7	four	four	CD
6745	3334	8	quarts	quart	NNS
6745	3334	9	.	.	.
6745	3335	1	Butter	butter	NN
6745	3335	2	note	note	NN
6745	3335	3	paper	paper	NN
6745	3335	4	,	,	,
6745	3335	5	cut	cut	VBN
6745	3335	6	to	to	TO
6745	3335	7	fit	fit	VB
6745	3335	8	the	the	DT
6745	3335	9	sides	side	NNS
6745	3335	10	and	and	CC
6745	3335	11	bottom	bottom	NN
6745	3335	12	,	,	,
6745	3335	13	and	and	CC
6745	3335	14	line	line	VB
6745	3335	15	the	the	DT
6745	3335	16	mould	mould	NN
6745	3335	17	with	with	IN
6745	3335	18	it	-PRON-	PRP
6745	3335	19	.	.	.
6745	3336	1	Cut	cut	VB
6745	3336	2	the	the	DT
6745	3336	3	cold	cold	JJ
6745	3336	4	turnips	turnip	NNS
6745	3336	5	and	and	CC
6745	3336	6	carrots	carrot	NNS
6745	3336	7	in	in	IN
6745	3336	8	thick	thick	JJ
6745	3336	9	slices	slice	NNS
6745	3336	10	,	,	,
6745	3336	11	and	and	CC
6745	3336	12	then	then	RB
6745	3336	13	in	in	IN
6745	3336	14	pieces	piece	NNS
6745	3336	15	all	all	PDT
6745	3336	16	the	the	DT
6745	3336	17	same	same	JJ
6745	3336	18	size	size	NN
6745	3336	19	and	and	CC
6745	3336	20	shape	shape	NN
6745	3336	21	,	,	,
6745	3336	22	but	but	CC
6745	3336	23	of	of	IN
6745	3336	24	any	any	DT
6745	3336	25	design	design	NN
6745	3336	26	you	-PRON-	PRP
6745	3336	27	wish	wish	VBP
6745	3336	28	.	.	.
6745	3337	1	Line	line	VB
6745	3337	2	the	the	DT
6745	3337	3	sides	side	NNS
6745	3337	4	and	and	CC
6745	3337	5	bottom	bottom	NN
6745	3337	6	of	of	IN
6745	3337	7	the	the	DT
6745	3337	8	mould	mould	NN
6745	3337	9	with	with	IN
6745	3337	10	these	these	DT
6745	3337	11	,	,	,
6745	3337	12	being	be	VBG
6745	3337	13	particular	particular	JJ
6745	3337	14	to	to	TO
6745	3337	15	have	have	VB
6745	3337	16	the	the	DT
6745	3337	17	pieces	piece	NNS
6745	3337	18	come	come	VB
6745	3337	19	together	together	RB
6745	3337	20	.	.	.
6745	3338	1	Have	have	VBP
6745	3338	2	the	the	DT
6745	3338	3	yellow	yellow	JJ
6745	3338	4	and	and	CC
6745	3338	5	white	white	JJ
6745	3338	6	arranged	arrange	VBN
6745	3338	7	in	in	IN
6745	3338	8	either	either	DT
6745	3338	9	squares	square	NNS
6745	3338	10	or	or	CC
6745	3338	11	rows	row	NNS
6745	3338	12	.	.	.
6745	3339	1	With	with	IN
6745	3339	2	the	the	DT
6745	3339	3	chopped	chop	VBN
6745	3339	4	cabbage	cabbage	NN
6745	3339	5	put	put	VBD
6745	3339	6	half	half	PDT
6745	3339	7	a	a	DT
6745	3339	8	pint	pint	NN
6745	3339	9	of	of	IN
6745	3339	10	the	the	DT
6745	3339	11	brown	brown	JJ
6745	3339	12	sauce	sauce	NN
6745	3339	13	and	and	CC
6745	3339	14	two	two	CD
6745	3339	15	spoonfuls	spoonful	NNS
6745	3339	16	of	of	IN
6745	3339	17	the	the	DT
6745	3339	18	glaze	glaze	NN
6745	3339	19	.	.	.
6745	3340	1	Stir	stir	VB
6745	3340	2	over	over	IN
6745	3340	3	the	the	DT
6745	3340	4	fire	fire	NN
6745	3340	5	for	for	IN
6745	3340	6	six	six	CD
6745	3340	7	minutes	minute	NNS
6745	3340	8	.	.	.
6745	3341	1	Spread	spread	VB
6745	3341	2	a	a	DT
6745	3341	3	thick	thick	JJ
6745	3341	4	layer	layer	NN
6745	3341	5	of	of	IN
6745	3341	6	this	this	DT
6745	3341	7	on	on	IN
6745	3341	8	the	the	DT
6745	3341	9	vegetables	vegetable	NNS
6745	3341	10	,	,	,
6745	3341	11	being	be	VBG
6745	3341	12	careful	careful	JJ
6745	3341	13	not	not	RB
6745	3341	14	to	to	TO
6745	3341	15	displace	displace	VB
6745	3341	16	them	-PRON-	PRP
6745	3341	17	.	.	.
6745	3342	1	Cut	cut	VB
6745	3342	2	each	each	DT
6745	3342	3	grouse	grouse	NN
6745	3342	4	into	into	IN
6745	3342	5	six	six	CD
6745	3342	6	pieces	piece	NNS
6745	3342	7	.	.	.
6745	3343	1	Season	season	NN
6745	3343	2	with	with	IN
6745	3343	3	salt	salt	NN
6745	3343	4	and	and	CC
6745	3343	5	pepper	pepper	NN
6745	3343	6	,	,	,
6745	3343	7	and	and	CC
6745	3343	8	pack	pack	VB
6745	3343	9	closely	closely	RB
6745	3343	10	in	in	IN
6745	3343	11	the	the	DT
6745	3343	12	mould	mould	NN
6745	3343	13	.	.	.
6745	3344	1	Moisten	moisten	VB
6745	3344	2	with	with	IN
6745	3344	3	the	the	DT
6745	3344	4	remaining	remain	VBG
6745	3344	5	half	half	NN
6745	3344	6	pint	pint	NN
6745	3344	7	of	of	IN
6745	3344	8	brown	brown	JJ
6745	3344	9	sauce	sauce	NN
6745	3344	10	.	.	.
6745	3345	1	Cover	cover	VB
6745	3345	2	with	with	IN
6745	3345	3	the	the	DT
6745	3345	4	remainder	remainder	NN
6745	3345	5	of	of	IN
6745	3345	6	the	the	DT
6745	3345	7	cabbage	cabbage	NN
6745	3345	8	.	.	.
6745	3346	1	Two	two	CD
6745	3346	2	hours	hour	NNS
6745	3346	3	before	before	IN
6745	3346	4	serving	serve	VBG
6745	3346	5	time	time	NN
6745	3346	6	,	,	,
6745	3346	7	place	place	NN
6745	3346	8	in	in	IN
6745	3346	9	a	a	DT
6745	3346	10	steamer	steamer	NN
6745	3346	11	and	and	CC
6745	3346	12	cook	cook	NN
6745	3346	13	.	.	.
6745	3347	1	While	while	IN
6745	3347	2	the	the	DT
6745	3347	3	_	_	NNP
6745	3347	4	chartreuse	chartreuse	NN
6745	3347	5	_	_	NNP
6745	3347	6	is	be	VBZ
6745	3347	7	steaming	steam	VBG
6745	3347	8	,	,	,
6745	3347	9	make	make	VB
6745	3347	10	the	the	DT
6745	3347	11	sauce	sauce	NN
6745	3347	12	.	.	.
6745	3348	1	Put	put	VB
6745	3348	2	two	two	CD
6745	3348	3	table	table	NN
6745	3348	4	-	-	HYPH
6745	3348	5	spoonfuls	spoonful	NNS
6745	3348	6	of	of	IN
6745	3348	7	butter	butter	NN
6745	3348	8	in	in	IN
6745	3348	9	a	a	DT
6745	3348	10	stew	stew	NN
6745	3348	11	-	-	HYPH
6745	3348	12	pan	pan	NN
6745	3348	13	,	,	,
6745	3348	14	and	and	CC
6745	3348	15	when	when	WRB
6745	3348	16	hot	hot	JJ
6745	3348	17	,	,	,
6745	3348	18	add	add	VB
6745	3348	19	two	two	CD
6745	3348	20	table	table	NN
6745	3348	21	-	-	HYPH
6745	3348	22	spoonfuls	spoonful	NNS
6745	3348	23	of	of	IN
6745	3348	24	flour	flour	NN
6745	3348	25	.	.	.
6745	3349	1	Stir	stir	VB
6745	3349	2	until	until	IN
6745	3349	3	a	a	DT
6745	3349	4	dark	dark	JJ
6745	3349	5	brown	brown	NN
6745	3349	6	;	;	:
6745	3349	7	then	then	RB
6745	3349	8	add	add	VB
6745	3349	9	the	the	DT
6745	3349	10	stock	stock	NN
6745	3349	11	in	in	IN
6745	3349	12	which	which	WDT
6745	3349	13	the	the	DT
6745	3349	14	cabbage	cabbage	NN
6745	3349	15	was	be	VBD
6745	3349	16	cooked	cooked	JJ
6745	3349	17	and	and	CC
6745	3349	18	enough	enough	JJ
6745	3349	19	of	of	IN
6745	3349	20	that	that	DT
6745	3349	21	in	in	IN
6745	3349	22	which	which	WDT
6745	3349	23	the	the	DT
6745	3349	24	turnips	turnip	NNS
6745	3349	25	and	and	CC
6745	3349	26	carrots	carrot	NNS
6745	3349	27	were	be	VBD
6745	3349	28	cooked	cook	VBN
6745	3349	29	to	to	TO
6745	3349	30	make	make	VB
6745	3349	31	a	a	DT
6745	3349	32	quart	quart	NN
6745	3349	33	.	.	.
6745	3350	1	Stir	stir	VB
6745	3350	2	until	until	IN
6745	3350	3	it	-PRON-	PRP
6745	3350	4	boils	boil	VBZ
6745	3350	5	;	;	:
6745	3350	6	add	add	VB
6745	3350	7	two	two	CD
6745	3350	8	spoonfuls	spoonful	NNS
6745	3350	9	of	of	IN
6745	3350	10	glaze	glaze	NN
6745	3350	11	,	,	,
6745	3350	12	and	and	CC
6745	3350	13	set	set	VBD
6745	3350	14	back	back	RP
6745	3350	15	where	where	WRB
6745	3350	16	it	-PRON-	PRP
6745	3350	17	will	will	MD
6745	3350	18	just	just	RB
6745	3350	19	simmer	simmer	VB
6745	3350	20	for	for	IN
6745	3350	21	one	one	CD
6745	3350	22	hour	hour	NN
6745	3350	23	.	.	.
6745	3351	1	Skim	Skim	NNP
6745	3351	2	off	off	IN
6745	3351	3	the	the	DT
6745	3351	4	fat	fat	NN
6745	3351	5	,	,	,
6745	3351	6	and	and	CC
6745	3351	7	strain	strain	VB
6745	3351	8	.	.	.
6745	3352	1	When	when	WRB
6745	3352	2	the	the	DT
6745	3352	3	_	_	NNP
6745	3352	4	chartreuse	chartreuse	NN
6745	3352	5	_	_	NNP
6745	3352	6	is	be	VBZ
6745	3352	7	done	do	VBN
6745	3352	8	,	,	,
6745	3352	9	take	take	VB
6745	3352	10	up	up	RP
6745	3352	11	and	and	CC
6745	3352	12	turn	turn	VB
6745	3352	13	gently	gently	RB
6745	3352	14	upon	upon	IN
6745	3352	15	the	the	DT
6745	3352	16	dish	dish	NN
6745	3352	17	.	.	.
6745	3353	1	Lift	lift	VB
6745	3353	2	the	the	DT
6745	3353	3	mould	mould	NN
6745	3353	4	_	_	NNP
6745	3353	5	very	very	RB
6745	3353	6	_	_	NNP
6745	3353	7	carefully	carefully	RB
6745	3353	8	.	.	.
6745	3354	1	Take	take	VB
6745	3354	2	off	off	RP
6745	3354	3	the	the	DT
6745	3354	4	paper	paper	NN
6745	3354	5	.	.	.
6745	3355	1	Pour	pour	NN
6745	3355	2	two	two	CD
6745	3355	3	table	table	NN
6745	3355	4	-	-	HYPH
6745	3355	5	spoonfuls	spoonful	NNS
6745	3355	6	of	of	IN
6745	3355	7	the	the	DT
6745	3355	8	sauce	sauce	NN
6745	3355	9	on	on	IN
6745	3355	10	the	the	DT
6745	3355	11	_	_	NNP
6745	3355	12	chartreuse	chartreuse	NN
6745	3355	13	_	_	NNP
6745	3355	14	and	and	CC
6745	3355	15	the	the	DT
6745	3355	16	remainder	remainder	NN
6745	3355	17	around	around	IN
6745	3355	18	it	-PRON-	PRP
6745	3355	19	.	.	.
6745	3356	1	The	the	DT
6745	3356	2	vegetable	vegetable	NN
6745	3356	3	_	_	NNP
6745	3356	4	chartreuse	chartreuse	NN
6745	3356	5	_	_	NNP
6745	3356	6	can	can	MD
6745	3356	7	be	be	VB
6745	3356	8	made	make	VBN
6745	3356	9	with	with	IN
6745	3356	10	any	any	DT
6745	3356	11	kind	kind	NN
6745	3356	12	of	of	IN
6745	3356	13	game	game	NN
6745	3356	14	or	or	CC
6745	3356	15	meat	meat	NN
6745	3356	16	.	.	.
6745	3357	1	Chartreuse	Chartreuse	NNP
6745	3357	2	of	of	IN
6745	3357	3	Chicken	Chicken	NNP
6745	3357	4	and	and	CC
6745	3357	5	Macaroni	Macaroni	NNP
6745	3357	6	.	.	.
6745	3358	1	One	one	CD
6745	3358	2	large	large	JJ
6745	3358	3	fowl	fowl	NN
6745	3358	4	,	,	,
6745	3358	5	about	about	RB
6745	3358	6	four	four	CD
6745	3358	7	and	and	CC
6745	3358	8	a	a	DT
6745	3358	9	half	half	NN
6745	3358	10	or	or	CC
6745	3358	11	five	five	CD
6745	3358	12	pounds	pound	NNS
6745	3358	13	,	,	,
6745	3358	14	boiled	boil	VBN
6745	3358	15	tender	tender	NN
6745	3358	16	;	;	:
6745	3358	17	half	half	PDT
6745	3358	18	a	a	DT
6745	3358	19	box	box	NN
6745	3358	20	of	of	IN
6745	3358	21	gelatine	gelatine	NN
6745	3358	22	,	,	,
6745	3358	23	one	one	CD
6745	3358	24	cupful	cupful	NN
6745	3358	25	of	of	IN
6745	3358	26	broth	broth	NN
6745	3358	27	in	in	IN
6745	3358	28	which	which	WDT
6745	3358	29	the	the	DT
6745	3358	30	chicken	chicken	NN
6745	3358	31	was	be	VBD
6745	3358	32	boiled	boil	VBN
6745	3358	33	,	,	,
6745	3358	34	one	one	CD
6745	3358	35	cupful	cupful	NN
6745	3358	36	of	of	IN
6745	3358	37	cream	cream	NN
6745	3358	38	,	,	,
6745	3358	39	salt	salt	NN
6745	3358	40	,	,	,
6745	3358	41	pepper	pepper	NN
6745	3358	42	,	,	,
6745	3358	43	fourteen	fourteen	CD
6745	3358	44	ounces	ounce	NNS
6745	3358	45	of	of	IN
6745	3358	46	macaroni	macaroni	NNP
6745	3358	47	.	.	.
6745	3359	1	Just	just	RB
6745	3359	2	cover	cover	VB
6745	3359	3	the	the	DT
6745	3359	4	fowl	fowl	NN
6745	3359	5	with	with	IN
6745	3359	6	boiling	boiling	NN
6745	3359	7	water	water	NN
6745	3359	8	,	,	,
6745	3359	9	and	and	CC
6745	3359	10	simmer	simmer	NN
6745	3359	11	until	until	IN
6745	3359	12	very	very	RB
6745	3359	13	tender	tender	NN
6745	3359	14	,	,	,
6745	3359	15	the	the	DT
6745	3359	16	time	time	NN
6745	3359	17	depending	depend	VBG
6745	3359	18	upon	upon	IN
6745	3359	19	the	the	DT
6745	3359	20	age	age	NN
6745	3359	21	,	,	,
6745	3359	22	but	but	CC
6745	3359	23	being	be	VBG
6745	3359	24	from	from	IN
6745	3359	25	one	one	CD
6745	3359	26	to	to	TO
6745	3359	27	two	two	CD
6745	3359	28	hours	hour	NNS
6745	3359	29	if	if	IN
6745	3359	30	the	the	DT
6745	3359	31	bird	bird	NN
6745	3359	32	is	be	VBZ
6745	3359	33	not	not	RB
6745	3359	34	more	more	JJR
6745	3359	35	than	than	IN
6745	3359	36	a	a	DT
6745	3359	37	year	year	NN
6745	3359	38	old	old	JJ
6745	3359	39	.	.	.
6745	3360	1	Take	take	VB
6745	3360	2	off	off	RP
6745	3360	3	all	all	PDT
6745	3360	4	the	the	DT
6745	3360	5	skin	skin	NN
6745	3360	6	and	and	CC
6745	3360	7	fat	fat	NN
6745	3360	8	,	,	,
6745	3360	9	and	and	CC
6745	3360	10	cut	cut	VBD
6745	3360	11	the	the	DT
6745	3360	12	meat	meat	NN
6745	3360	13	in	in	IN
6745	3360	14	thin	thin	JJ
6745	3360	15	,	,	,
6745	3360	16	delicate	delicate	JJ
6745	3360	17	pieces	piece	NNS
6745	3360	18	.	.	.
6745	3361	1	Soak	soak	VB
6745	3361	2	the	the	DT
6745	3361	3	gelatine	gelatine	NN
6745	3361	4	two	two	CD
6745	3361	5	hours	hour	NNS
6745	3361	6	in	in	IN
6745	3361	7	half	half	PDT
6745	3361	8	a	a	DT
6745	3361	9	cupful	cupful	NN
6745	3361	10	of	of	IN
6745	3361	11	cold	cold	JJ
6745	3361	12	water	water	NN
6745	3361	13	,	,	,
6745	3361	14	and	and	CC
6745	3361	15	dissolve	dissolve	VB
6745	3361	16	it	-PRON-	PRP
6745	3361	17	in	in	IN
6745	3361	18	the	the	DT
6745	3361	19	cupful	cupful	NN
6745	3361	20	of	of	IN
6745	3361	21	boiling	boil	VBG
6745	3361	22	broth	broth	NN
6745	3361	23	;	;	:
6745	3361	24	add	add	VB
6745	3361	25	to	to	IN
6745	3361	26	the	the	DT
6745	3361	27	cream	cream	NN
6745	3361	28	,	,	,
6745	3361	29	and	and	CC
6745	3361	30	season	season	NN
6745	3361	31	highly	highly	RB
6745	3361	32	.	.	.
6745	3362	1	Have	have	VBP
6745	3362	2	the	the	DT
6745	3362	3	chicken	chicken	NN
6745	3362	4	well	well	RB
6745	3362	5	seasoned	season	VBN
6745	3362	6	,	,	,
6745	3362	7	also	also	RB
6745	3362	8	.	.	.
6745	3363	1	Put	put	VB
6745	3363	2	the	the	DT
6745	3363	3	macaroni	macaroni	NN
6745	3363	4	in	in	IN
6745	3363	5	a	a	DT
6745	3363	6	large	large	JJ
6745	3363	7	flat	flat	JJ
6745	3363	8	pan	pan	NN
6745	3363	9	with	with	IN
6745	3363	10	boiling	boil	VBG
6745	3363	11	water	water	NN
6745	3363	12	to	to	TO
6745	3363	13	cover	cover	VB
6745	3363	14	,	,	,
6745	3363	15	and	and	CC
6745	3363	16	boil	boil	VB
6745	3363	17	rapidly	rapidly	RB
6745	3363	18	for	for	IN
6745	3363	19	three	three	CD
6745	3363	20	minutes	minute	NNS
6745	3363	21	.	.	.
6745	3364	1	Drain	drain	VB
6745	3364	2	off	off	IN
6745	3364	3	the	the	DT
6745	3364	4	water	water	NN
6745	3364	5	,	,	,
6745	3364	6	and	and	CC
6745	3364	7	place	place	VB
6745	3364	8	the	the	DT
6745	3364	9	macaroni	macaroni	NN
6745	3364	10	on	on	IN
6745	3364	11	a	a	DT
6745	3364	12	board	board	NN
6745	3364	13	,	,	,
6745	3364	14	having	have	VBG
6745	3364	15	about	about	RB
6745	3364	16	twelve	twelve	CD
6745	3364	17	pieces	piece	NNS
6745	3364	18	in	in	IN
6745	3364	19	a	a	DT
6745	3364	20	bunch	bunch	NN
6745	3364	21	.	.	.
6745	3365	1	Cut	cut	NN
6745	3365	2	in	in	IN
6745	3365	3	pieces	piece	NNS
6745	3365	4	about	about	IN
6745	3365	5	three	three	CD
6745	3365	6	-	-	HYPH
6745	3365	7	fourths	fourth	NNS
6745	3365	8	of	of	IN
6745	3365	9	an	an	DT
6745	3365	10	inch	inch	NN
6745	3365	11	long	long	RB
6745	3365	12	.	.	.
6745	3366	1	Butter	butter	VB
6745	3366	2	a	a	DT
6745	3366	3	two	two	CD
6745	3366	4	-	-	HYPH
6745	3366	5	quart	quart	NN
6745	3366	6	mould	mould	NN
6745	3366	7	(	(	-LRB-
6745	3366	8	an	an	DT
6745	3366	9	oval	oval	JJ
6745	3366	10	charlotte	charlotte	NNP
6745	3366	11	russe	russe	NNP
6745	3366	12	mould	mould	NNP
6745	3366	13	is	be	VBZ
6745	3366	14	the	the	DT
6745	3366	15	best	good	JJS
6745	3366	16	)	)	-RRB-
6745	3366	17	very	very	RB
6745	3366	18	thickly	thickly	RB
6745	3366	19	,	,	,
6745	3366	20	and	and	CC
6745	3366	21	stick	stick	VB
6745	3366	22	the	the	DT
6745	3366	23	macaroni	macaroni	NN
6745	3366	24	closely	closely	RB
6745	3366	25	over	over	IN
6745	3366	26	the	the	DT
6745	3366	27	bottom	bottom	NN
6745	3366	28	and	and	CC
6745	3366	29	sides	side	NNS
6745	3366	30	.	.	.
6745	3367	1	When	when	WRB
6745	3367	2	done	do	VBN
6745	3367	3	,	,	,
6745	3367	4	put	put	VB
6745	3367	5	the	the	DT
6745	3367	6	chicken	chicken	NN
6745	3367	7	in	in	IN
6745	3367	8	lightly	lightly	RB
6745	3367	9	and	and	CC
6745	3367	10	evenly	evenly	RB
6745	3367	11	,	,	,
6745	3367	12	and	and	CC
6745	3367	13	add	add	VB
6745	3367	14	the	the	DT
6745	3367	15	sauce	sauce	NN
6745	3367	16	very	very	RB
6745	3367	17	gradually	gradually	RB
6745	3367	18	.	.	.
6745	3368	1	Steam	steam	NN
6745	3368	2	one	one	CD
6745	3368	3	hour	hour	NN
6745	3368	4	.	.	.
6745	3369	1	Serve	serve	VB
6745	3369	2	either	either	CC
6745	3369	3	cold	cold	JJ
6745	3369	4	or	or	CC
6745	3369	5	hot	hot	JJ
6745	3369	6	.	.	.
6745	3370	1	Great	great	JJ
6745	3370	2	care	care	NN
6745	3370	3	must	must	MD
6745	3370	4	be	be	VB
6745	3370	5	taken	take	VBN
6745	3370	6	in	in	IN
6745	3370	7	dishing	dish	VBG
6745	3370	8	.	.	.
6745	3371	1	Place	place	VB
6745	3371	2	the	the	DT
6745	3371	3	platter	platter	NN
6745	3371	4	over	over	IN
6745	3371	5	the	the	DT
6745	3371	6	mould	mould	NN
6745	3371	7	and	and	CC
6745	3371	8	turn	turn	VB
6745	3371	9	platter	platter	NN
6745	3371	10	and	and	CC
6745	3371	11	mould	mould	NNP
6745	3371	12	simultaneously	simultaneously	RB
6745	3371	13	.	.	.
6745	3372	1	Let	let	VB
6745	3372	2	the	the	DT
6745	3372	3	dish	dish	NN
6745	3372	4	rest	rest	VB
6745	3372	5	a	a	DT
6745	3372	6	minute	minute	NN
6745	3372	7	,	,	,
6745	3372	8	and	and	CC
6745	3372	9	then	then	RB
6745	3372	10	gently	gently	RB
6745	3372	11	remove	remove	VB
6745	3372	12	the	the	DT
6745	3372	13	mould	mould	NN
6745	3372	14	.	.	.
6745	3373	1	Serve	serve	VB
6745	3373	2	immediately	immediately	RB
6745	3373	3	.	.	.
6745	3374	1	A	a	DT
6745	3374	2	long	long	JJ
6745	3374	3	time	time	NN
6745	3374	4	is	be	VBZ
6745	3374	5	needed	need	VBN
6745	3374	6	to	to	TO
6745	3374	7	line	line	VB
6745	3374	8	the	the	DT
6745	3374	9	mould	mould	NN
6745	3374	10	with	with	IN
6745	3374	11	the	the	DT
6745	3374	12	macaroni	macaroni	NN
6745	3374	13	,	,	,
6745	3374	14	but	but	CC
6745	3374	15	this	this	DT
6745	3374	16	is	be	VBZ
6745	3374	17	such	such	PDT
6745	3374	18	a	a	DT
6745	3374	19	handsome	handsome	JJ
6745	3374	20	,	,	,
6745	3374	21	savory	savory	JJ
6745	3374	22	dish	dish	NN
6745	3374	23	as	as	IN
6745	3374	24	to	to	TO
6745	3374	25	pay	pay	VB
6745	3374	26	to	to	TO
6745	3374	27	have	have	VB
6745	3374	28	it	-PRON-	PRP
6745	3374	29	occasionally	occasionally	RB
6745	3374	30	.	.	.
6745	3375	1	If	if	IN
6745	3375	2	you	-PRON-	PRP
6745	3375	3	prefer	prefer	VBP
6745	3375	4	,	,	,
6745	3375	5	you	-PRON-	PRP
6745	3375	6	can	can	MD
6745	3375	7	use	use	VB
6745	3375	8	all	all	DT
6745	3375	9	broth	broth	NN
6745	3375	10	,	,	,
6745	3375	11	and	and	CC
6745	3375	12	omit	omit	VB
6745	3375	13	the	the	DT
6745	3375	14	cream	cream	NN
6745	3375	15	.	.	.
6745	3376	1	Galatine	Galatine	NNP
6745	3376	2	of	of	IN
6745	3376	3	Turkey	Turkey	NNP
6745	3376	4	.	.	.
6745	3377	1	Bone	bone	VB
6745	3377	2	the	the	DT
6745	3377	3	turkey	turkey	NN
6745	3377	4	,	,	,
6745	3377	5	and	and	CC
6745	3377	6	push	push	VB
6745	3377	7	the	the	DT
6745	3377	8	wings	wing	NNS
6745	3377	9	and	and	CC
6745	3377	10	legs	leg	NNS
6745	3377	11	inside	inside	RB
6745	3377	12	of	of	IN
6745	3377	13	the	the	DT
6745	3377	14	body	body	NN
6745	3377	15	.	.	.
6745	3378	1	Make	make	VB
6745	3378	2	three	three	CD
6745	3378	3	pints	pint	NNS
6745	3378	4	of	of	IN
6745	3378	5	ham	ham	NNP
6745	3378	6	force	force	NN
6745	3378	7	-	-	HYPH
6745	3378	8	meat	meat	NN
6745	3378	9	.	.	.
6745	3379	1	Cut	cut	VB
6745	3379	2	a	a	DT
6745	3379	3	cold	cold	JJ
6745	3379	4	boiled	boil	VBN
6745	3379	5	tongue	tongue	NN
6745	3379	6	in	in	IN
6745	3379	7	thin	thin	JJ
6745	3379	8	slices	slice	NNS
6745	3379	9	.	.	.
6745	3380	1	Season	season	VB
6745	3380	2	the	the	DT
6745	3380	3	turkey	turkey	NN
6745	3380	4	with	with	IN
6745	3380	5	salt	salt	NN
6745	3380	6	and	and	CC
6745	3380	7	pepper	pepper	NN
6745	3380	8	,	,	,
6745	3380	9	and	and	CC
6745	3380	10	spread	spread	VBD
6745	3380	11	on	on	IN
6745	3380	12	a	a	DT
6745	3380	13	board	board	NN
6745	3380	14	,	,	,
6745	3380	15	inside	inside	IN
6745	3380	16	up	up	IN
6745	3380	17	.	.	.
6745	3381	1	Spread	spread	VB
6745	3381	2	a	a	DT
6745	3381	3	layer	layer	NN
6745	3381	4	of	of	IN
6745	3381	5	the	the	DT
6745	3381	6	force	force	NN
6745	3381	7	-	-	HYPH
6745	3381	8	meat	meat	NN
6745	3381	9	on	on	IN
6745	3381	10	this	this	DT
6745	3381	11	,	,	,
6745	3381	12	and	and	CC
6745	3381	13	then	then	RB
6745	3381	14	a	a	DT
6745	3381	15	layer	layer	NN
6745	3381	16	of	of	IN
6745	3381	17	tongue	tongue	NN
6745	3381	18	.	.	.
6745	3382	1	Continue	continue	VB
6745	3382	2	this	this	DT
6745	3382	3	until	until	IN
6745	3382	4	all	all	PDT
6745	3382	5	the	the	DT
6745	3382	6	tongue	tongue	NN
6745	3382	7	and	and	CC
6745	3382	8	force	force	NN
6745	3382	9	-	-	HYPH
6745	3382	10	meat	meat	NN
6745	3382	11	are	be	VBP
6745	3382	12	used	use	VBN
6745	3382	13	.	.	.
6745	3383	1	Roll	roll	VB
6745	3383	2	the	the	DT
6745	3383	3	bird	bird	NN
6745	3383	4	into	into	IN
6745	3383	5	a	a	DT
6745	3383	6	round	round	JJ
6745	3383	7	form	form	NN
6745	3383	8	,	,	,
6745	3383	9	and	and	CC
6745	3383	10	sew	sew	VB
6745	3383	11	up	up	RP
6745	3383	12	with	with	IN
6745	3383	13	mending	mend	VBG
6745	3383	14	cotton	cotton	NN
6745	3383	15	.	.	.
6745	3384	1	Wrap	wrap	VB
6745	3384	2	tightly	tightly	RB
6745	3384	3	in	in	IN
6745	3384	4	a	a	DT
6745	3384	5	strong	strong	JJ
6745	3384	6	piece	piece	NN
6745	3384	7	of	of	IN
6745	3384	8	cotton	cotton	NN
6745	3384	9	cloth	cloth	NN
6745	3384	10	,	,	,
6745	3384	11	which	which	WDT
6745	3384	12	must	must	MD
6745	3384	13	be	be	VB
6745	3384	14	either	either	CC
6745	3384	15	pinned	pin	VBN
6745	3384	16	or	or	CC
6745	3384	17	sewed	sew	VBN
6745	3384	18	to	to	TO
6745	3384	19	keep	keep	VB
6745	3384	20	it	-PRON-	PRP
6745	3384	21	in	in	IN
6745	3384	22	position	position	NN
6745	3384	23	.	.	.
6745	3385	1	Put	put	VB
6745	3385	2	in	in	RP
6745	3385	3	a	a	DT
6745	3385	4	porcelain	porcelain	NN
6745	3385	5	kettle	kettle	NN
6745	3385	6	the	the	DT
6745	3385	7	bones	bone	NNS
6745	3385	8	of	of	IN
6745	3385	9	the	the	DT
6745	3385	10	turkey	turkey	NNP
6745	3385	11	,	,	,
6745	3385	12	two	two	CD
6745	3385	13	calf	calf	NN
6745	3385	14	's	's	POS
6745	3385	15	feet	foot	NNS
6745	3385	16	,	,	,
6745	3385	17	four	four	CD
6745	3385	18	pounds	pound	NNS
6745	3385	19	of	of	IN
6745	3385	20	the	the	DT
6745	3385	21	knuckle	knuckle	NNP
6745	3385	22	of	of	IN
6745	3385	23	veal	veal	NNP
6745	3385	24	,	,	,
6745	3385	25	an	an	DT
6745	3385	26	onion	onion	NN
6745	3385	27	,	,	,
6745	3385	28	two	two	CD
6745	3385	29	slices	slice	NNS
6745	3385	30	of	of	IN
6745	3385	31	turnip	turnip	NN
6745	3385	32	,	,	,
6745	3385	33	two	two	CD
6745	3385	34	of	of	IN
6745	3385	35	carrot	carrot	NN
6745	3385	36	,	,	,
6745	3385	37	twenty	twenty	CD
6745	3385	38	pepper	pepper	NN
6745	3385	39	-	-	HYPH
6745	3385	40	corns	corn	NNS
6745	3385	41	,	,	,
6745	3385	42	four	four	CD
6745	3385	43	cloves	clove	NNS
6745	3385	44	,	,	,
6745	3385	45	two	two	CD
6745	3385	46	stalks	stalk	NNS
6745	3385	47	of	of	IN
6745	3385	48	celery	celery	NN
6745	3385	49	,	,	,
6745	3385	50	one	one	CD
6745	3385	51	table	table	NN
6745	3385	52	-	-	HYPH
6745	3385	53	spoonful	spoonful	JJ
6745	3385	54	of	of	IN
6745	3385	55	salt	salt	NN
6745	3385	56	and	and	CC
6745	3385	57	three	three	CD
6745	3385	58	quarts	quart	NNS
6745	3385	59	of	of	IN
6745	3385	60	water	water	NN
6745	3385	61	.	.	.
6745	3386	1	When	when	WRB
6745	3386	2	this	this	DT
6745	3386	3	comes	come	VBZ
6745	3386	4	to	to	IN
6745	3386	5	a	a	DT
6745	3386	6	boil	boil	NN
6745	3386	7	,	,	,
6745	3386	8	skim	skim	NN
6745	3386	9	,	,	,
6745	3386	10	and	and	CC
6745	3386	11	put	put	VBD
6745	3386	12	the	the	DT
6745	3386	13	turkey	turkey	NN
6745	3386	14	in	in	RP
6745	3386	15	.	.	.
6745	3387	1	Set	Set	VBN
6745	3387	2	back	back	RB
6745	3387	3	where	where	WRB
6745	3387	4	it	-PRON-	PRP
6745	3387	5	will	will	MD
6745	3387	6	just	just	RB
6745	3387	7	simmer	simmer	VB
6745	3387	8	for	for	IN
6745	3387	9	three	three	CD
6745	3387	10	hours	hour	NNS
6745	3387	11	.	.	.
6745	3388	1	Take	take	VB
6745	3388	2	up	up	RP
6745	3388	3	and	and	CC
6745	3388	4	remove	remove	VB
6745	3388	5	the	the	DT
6745	3388	6	wrapping	wrapping	NN
6745	3388	7	,	,	,
6745	3388	8	put	put	VBN
6745	3388	9	on	on	RP
6745	3388	10	a	a	DT
6745	3388	11	clean	clean	JJ
6745	3388	12	piece	piece	NN
6745	3388	13	of	of	IN
6745	3388	14	cloth	cloth	NN
6745	3388	15	that	that	WDT
6745	3388	16	has	have	VBZ
6745	3388	17	been	be	VBN
6745	3388	18	wet	wet	JJ
6745	3388	19	in	in	IN
6745	3388	20	cold	cold	JJ
6745	3388	21	water	water	NN
6745	3388	22	,	,	,
6745	3388	23	and	and	CC
6745	3388	24	place	place	NN
6745	3388	25	in	in	IN
6745	3388	26	a	a	DT
6745	3388	27	dish	dish	NN
6745	3388	28	.	.	.
6745	3389	1	Put	put	VB
6745	3389	2	three	three	CD
6745	3389	3	bricks	brick	NNS
6745	3389	4	in	in	IN
6745	3389	5	a	a	DT
6745	3389	6	flat	flat	JJ
6745	3389	7	baking	baking	NN
6745	3389	8	pan	pan	NN
6745	3389	9	,	,	,
6745	3389	10	and	and	CC
6745	3389	11	place	place	NN
6745	3389	12	on	on	IN
6745	3389	13	top	top	NN
6745	3389	14	of	of	IN
6745	3389	15	the	the	DT
6745	3389	16	bird	bird	NN
6745	3389	17	.	.	.
6745	3390	1	Set	Set	VBN
6745	3390	2	away	away	RB
6745	3390	3	in	in	IN
6745	3390	4	a	a	DT
6745	3390	5	cool	cool	JJ
6745	3390	6	place	place	NN
6745	3390	7	over	over	IN
6745	3390	8	night	night	NN
6745	3390	9	.	.	.
6745	3391	1	In	in	IN
6745	3391	2	the	the	DT
6745	3391	3	morning	morning	NN
6745	3391	4	take	take	VB
6745	3391	5	off	off	RP
6745	3391	6	the	the	DT
6745	3391	7	weights	weight	NNS
6745	3391	8	and	and	CC
6745	3391	9	cloth	cloth	NN
6745	3391	10	.	.	.
6745	3392	1	Place	place	NN
6745	3392	2	on	on	IN
6745	3392	3	a	a	DT
6745	3392	4	dish	dish	NN
6745	3392	5	,	,	,
6745	3392	6	the	the	DT
6745	3392	7	smooth	smooth	JJ
6745	3392	8	side	side	NN
6745	3392	9	up	up	RB
6745	3392	10	.	.	.
6745	3393	1	Melt	melt	NN
6745	3393	2	four	four	CD
6745	3393	3	table	table	NN
6745	3393	4	-	-	HYPH
6745	3393	5	spoonfuls	spoonful	NNS
6745	3393	6	of	of	IN
6745	3393	7	glaze	glaze	NN
6745	3393	8	,	,	,
6745	3393	9	and	and	CC
6745	3393	10	brush	brush	VB
6745	3393	11	the	the	DT
6745	3393	12	turkey	turkey	NN
6745	3393	13	with	with	IN
6745	3393	14	it	-PRON-	PRP
6745	3393	15	.	.	.
6745	3394	1	Garnish	garnish	VB
6745	3394	2	with	with	IN
6745	3394	3	the	the	DT
6745	3394	4	jelly	jelly	NN
6745	3394	5	,	,	,
6745	3394	6	and	and	CC
6745	3394	7	serve	serve	VB
6745	3394	8	.	.	.
6745	3395	1	Or	or	CC
6745	3395	2	,	,	,
6745	3395	3	the	the	DT
6745	3395	4	galatine	galatine	NN
6745	3395	5	can	can	MD
6745	3395	6	be	be	VB
6745	3395	7	cut	cut	VBN
6745	3395	8	in	in	IN
6745	3395	9	slices	slice	NNS
6745	3395	10	and	and	CC
6745	3395	11	arranged	arrange	VBD
6745	3395	12	on	on	IN
6745	3395	13	a	a	DT
6745	3395	14	number	number	NN
6745	3395	15	of	of	IN
6745	3395	16	dishes	dish	NNS
6745	3395	17	,	,	,
6745	3395	18	if	if	IN
6745	3395	19	for	for	IN
6745	3395	20	a	a	DT
6745	3395	21	large	large	JJ
6745	3395	22	party	party	NN
6745	3395	23	.	.	.
6745	3396	1	In	in	IN
6745	3396	2	that	that	DT
6745	3396	3	case	case	NN
6745	3396	4	,	,	,
6745	3396	5	place	place	VB
6745	3396	6	a	a	DT
6745	3396	7	little	little	JJ
6745	3396	8	jelly	jelly	NN
6745	3396	9	in	in	IN
6745	3396	10	the	the	DT
6745	3396	11	centre	centre	NN
6745	3396	12	of	of	IN
6745	3396	13	each	each	DT
6745	3396	14	slice	slice	NN
6745	3396	15	,	,	,
6745	3396	16	and	and	CC
6745	3396	17	garnish	garnish	VB
6745	3396	18	the	the	DT
6745	3396	19	border	border	NN
6745	3396	20	of	of	IN
6745	3396	21	the	the	DT
6745	3396	22	dish	dish	NN
6745	3396	23	with	with	IN
6745	3396	24	jelly	jelly	NNP
6745	3396	25	and	and	CC
6745	3396	26	parsley	parsley	NN
6745	3396	27	.	.	.
6745	3397	1	The	the	DT
6745	3397	2	time	time	NN
6745	3397	3	and	and	CC
6745	3397	4	materials	material	NNS
6745	3397	5	given	give	VBN
6745	3397	6	are	be	VBP
6745	3397	7	for	for	IN
6745	3397	8	a	a	DT
6745	3397	9	turkey	turkey	NN
6745	3397	10	weighing	weigh	VBG
6745	3397	11	about	about	IN
6745	3397	12	nine	nine	CD
6745	3397	13	pounds	pound	NNS
6745	3397	14	.	.	.
6745	3398	1	Any	any	DT
6745	3398	2	kind	kind	NN
6745	3398	3	of	of	IN
6745	3398	4	fowl	fowl	NN
6745	3398	5	or	or	CC
6745	3398	6	bird	bird	NN
6745	3398	7	can	can	MD
6745	3398	8	be	be	VB
6745	3398	9	prepared	prepare	VBN
6745	3398	10	in	in	IN
6745	3398	11	the	the	DT
6745	3398	12	same	same	JJ
6745	3398	13	manner	manner	NN
6745	3398	14	.	.	.
6745	3399	1	To	to	TO
6745	3399	2	make	make	VB
6745	3399	3	the	the	DT
6745	3399	4	jelly	jelly	NN
6745	3399	5	:	:	:
6745	3399	6	Draw	draw	VB
6745	3399	7	forward	forward	RB
6745	3399	8	the	the	DT
6745	3399	9	kettle	kettle	NN
6745	3399	10	in	in	IN
6745	3399	11	which	which	WDT
6745	3399	12	the	the	DT
6745	3399	13	turkey	turkey	NN
6745	3399	14	was	be	VBD
6745	3399	15	cooked	cook	VBN
6745	3399	16	,	,	,
6745	3399	17	and	and	CC
6745	3399	18	boil	boil	VB
6745	3399	19	the	the	DT
6745	3399	20	contents	content	NNS
6745	3399	21	rapidly	rapidly	RB
6745	3399	22	for	for	IN
6745	3399	23	one	one	CD
6745	3399	24	hour	hour	NN
6745	3399	25	.	.	.
6745	3400	1	Strain	strain	VB
6745	3400	2	,	,	,
6745	3400	3	and	and	CC
6745	3400	4	put	put	VBD
6745	3400	5	away	away	RB
6745	3400	6	to	to	IN
6745	3400	7	harden	harden	NNP
6745	3400	8	.	.	.
6745	3401	1	In	in	IN
6745	3401	2	the	the	DT
6745	3401	3	morning	morning	NN
6745	3401	4	scrape	scrape	NN
6745	3401	5	off	off	IN
6745	3401	6	all	all	PDT
6745	3401	7	the	the	DT
6745	3401	8	fat	fat	NN
6745	3401	9	and	and	CC
6745	3401	10	sediment	sediment	NN
6745	3401	11	.	.	.
6745	3402	1	Put	put	VB
6745	3402	2	the	the	DT
6745	3402	3	jelly	jelly	NN
6745	3402	4	in	in	IN
6745	3402	5	a	a	DT
6745	3402	6	clean	clean	JJ
6745	3402	7	sauce	sauce	NN
6745	3402	8	-	-	HYPH
6745	3402	9	pan	pan	NN
6745	3402	10	with	with	IN
6745	3402	11	the	the	DT
6745	3402	12	whites	white	NNS
6745	3402	13	and	and	CC
6745	3402	14	shells	shell	NNS
6745	3402	15	of	of	IN
6745	3402	16	two	two	CD
6745	3402	17	eggs	egg	NNS
6745	3402	18	that	that	WDT
6745	3402	19	have	have	VBP
6745	3402	20	been	be	VBN
6745	3402	21	beaten	beat	VBN
6745	3402	22	with	with	IN
6745	3402	23	four	four	CD
6745	3402	24	table	table	NN
6745	3402	25	-	-	HYPH
6745	3402	26	spoonfuls	spoonful	NNS
6745	3402	27	of	of	IN
6745	3402	28	cold	cold	JJ
6745	3402	29	water	water	NN
6745	3402	30	.	.	.
6745	3403	1	Let	let	VB
6745	3403	2	this	this	DT
6745	3403	3	come	come	VB
6745	3403	4	to	to	IN
6745	3403	5	a	a	DT
6745	3403	6	boil	boil	NN
6745	3403	7	,	,	,
6745	3403	8	and	and	CC
6745	3403	9	set	set	VB
6745	3403	10	back	back	RP
6745	3403	11	where	where	WRB
6745	3403	12	it	-PRON-	PRP
6745	3403	13	will	will	MD
6745	3403	14	just	just	RB
6745	3403	15	simmer	simmer	VB
6745	3403	16	for	for	IN
6745	3403	17	twenty	twenty	CD
6745	3403	18	minutes	minute	NNS
6745	3403	19	.	.	.
6745	3404	1	Strain	strain	VB
6745	3404	2	through	through	IN
6745	3404	3	a	a	DT
6745	3404	4	napkin	napkin	NN
6745	3404	5	,	,	,
6745	3404	6	and	and	CC
6745	3404	7	set	set	VBD
6745	3404	8	away	away	RB
6745	3404	9	to	to	IN
6745	3404	10	harden	harden	NNP
6745	3404	11	.	.	.
6745	3405	1	Galatine	Galatine	NNP
6745	3405	2	of	of	IN
6745	3405	3	Veal	Veal	NNP
6745	3405	4	.	.	.
6745	3406	1	Bone	bone	NN
6745	3406	2	a	a	DT
6745	3406	3	breast	breast	NN
6745	3406	4	of	of	IN
6745	3406	5	veal	veal	NN
6745	3406	6	.	.	.
6745	3407	1	Season	season	NN
6745	3407	2	well	well	RB
6745	3407	3	with	with	IN
6745	3407	4	salt	salt	NN
6745	3407	5	and	and	CC
6745	3407	6	pepper	pepper	NN
6745	3407	7	.	.	.
6745	3408	1	Treat	treat	VB
6745	3408	2	the	the	DT
6745	3408	3	same	same	JJ
6745	3408	4	as	as	IN
6745	3408	5	turkey	turkey	NNP
6745	3408	6	,	,	,
6745	3408	7	using	use	VBG
6745	3408	8	,	,	,
6745	3408	9	however	however	RB
6745	3408	10	,	,	,
6745	3408	11	two	two	CD
6745	3408	12	pounds	pound	NNS
6745	3408	13	of	of	IN
6745	3408	14	boiled	boil	VBN
6745	3408	15	ham	ham	NN
6745	3408	16	instead	instead	RB
6745	3408	17	of	of	IN
6745	3408	18	the	the	DT
6745	3408	19	tongue	tongue	NN
6745	3408	20	.	.	.
6745	3409	1	Cook	cook	VB
6745	3409	2	four	four	CD
6745	3409	3	hours	hour	NNS
6745	3409	4	.	.	.
6745	3410	1	Chicken	chicken	NN
6745	3410	2	in	in	IN
6745	3410	3	Jelly	Jelly	NNP
6745	3410	4	.	.	.
6745	3411	1	For	for	IN
6745	3411	2	each	each	DT
6745	3411	3	pound	pound	NN
6745	3411	4	of	of	IN
6745	3411	5	chicken	chicken	NN
6745	3411	6	,	,	,
6745	3411	7	a	a	DT
6745	3411	8	pint	pint	NN
6745	3411	9	of	of	IN
6745	3411	10	water	water	NN
6745	3411	11	.	.	.
6745	3412	1	Clean	clean	VB
6745	3412	2	the	the	DT
6745	3412	3	chicken	chicken	NN
6745	3412	4	,	,	,
6745	3412	5	and	and	CC
6745	3412	6	put	put	VBN
6745	3412	7	to	to	IN
6745	3412	8	boil	boil	NNP
6745	3412	9	.	.	.
6745	3413	1	When	when	WRB
6745	3413	2	it	-PRON-	PRP
6745	3413	3	comes	come	VBZ
6745	3413	4	to	to	IN
6745	3413	5	a	a	DT
6745	3413	6	boil	boil	NN
6745	3413	7	,	,	,
6745	3413	8	skim	skim	NNP
6745	3413	9	carefully	carefully	RB
6745	3413	10	;	;	:
6745	3413	11	and	and	CC
6745	3413	12	simmer	simmer	VB
6745	3413	13	gently	gently	RB
6745	3413	14	until	until	IN
6745	3413	15	the	the	DT
6745	3413	16	meat	meat	NN
6745	3413	17	is	be	VBZ
6745	3413	18	very	very	RB
6745	3413	19	tender	tender	JJ
6745	3413	20	--	--	:
6745	3413	21	about	about	IN
6745	3413	22	an	an	DT
6745	3413	23	hour	hour	NN
6745	3413	24	and	and	CC
6745	3413	25	a	a	DT
6745	3413	26	half	half	NN
6745	3413	27	.	.	.
6745	3414	1	Take	take	VB
6745	3414	2	out	out	RP
6745	3414	3	the	the	DT
6745	3414	4	chicken	chicken	NN
6745	3414	5	,	,	,
6745	3414	6	skin	skin	NN
6745	3414	7	,	,	,
6745	3414	8	and	and	CC
6745	3414	9	take	take	VB
6745	3414	10	all	all	PDT
6745	3414	11	the	the	DT
6745	3414	12	flesh	flesh	NN
6745	3414	13	from	from	IN
6745	3414	14	the	the	DT
6745	3414	15	bones	bone	NNS
6745	3414	16	.	.	.
6745	3415	1	Put	put	VB
6745	3415	2	the	the	DT
6745	3415	3	bones	bone	NNS
6745	3415	4	again	again	RB
6745	3415	5	in	in	IN
6745	3415	6	the	the	DT
6745	3415	7	liquor	liquor	NN
6745	3415	8	,	,	,
6745	3415	9	and	and	CC
6745	3415	10	boil	boil	VB
6745	3415	11	until	until	IN
6745	3415	12	the	the	DT
6745	3415	13	water	water	NN
6745	3415	14	is	be	VBZ
6745	3415	15	reduced	reduce	VBN
6745	3415	16	one	one	CD
6745	3415	17	half	half	NN
6745	3415	18	.	.	.
6745	3416	1	Strain	strain	VB
6745	3416	2	,	,	,
6745	3416	3	and	and	CC
6745	3416	4	set	set	VBD
6745	3416	5	away	away	RB
6745	3416	6	to	to	IN
6745	3416	7	cool	cool	JJ
6745	3416	8	.	.	.
6745	3417	1	Next	next	JJ
6745	3417	2	morning	morning	NN
6745	3417	3	skim	skim	NN
6745	3417	4	off	off	IN
6745	3417	5	all	all	PDT
6745	3417	6	the	the	DT
6745	3417	7	fat	fat	NN
6745	3417	8	.	.	.
6745	3418	1	Turn	turn	VB
6745	3418	2	the	the	DT
6745	3418	3	jelly	jelly	NN
6745	3418	4	into	into	IN
6745	3418	5	a	a	DT
6745	3418	6	clean	clean	JJ
6745	3418	7	sauce	sauce	NN
6745	3418	8	-	-	HYPH
6745	3418	9	pan	pan	NN
6745	3418	10	,	,	,
6745	3418	11	carefully	carefully	RB
6745	3418	12	removing	remove	VBG
6745	3418	13	all	all	PDT
6745	3418	14	the	the	DT
6745	3418	15	sediment	sediment	NN
6745	3418	16	;	;	:
6745	3418	17	and	and	CC
6745	3418	18	to	to	IN
6745	3418	19	each	each	DT
6745	3418	20	quart	quart	NN
6745	3418	21	of	of	IN
6745	3418	22	jelly	jelly	NNP
6745	3418	23	add	add	VB
6745	3418	24	one	one	CD
6745	3418	25	-	-	HYPH
6745	3418	26	fourth	fourth	NN
6745	3418	27	of	of	IN
6745	3418	28	a	a	DT
6745	3418	29	package	package	NN
6745	3418	30	of	of	IN
6745	3418	31	gelatine	gelatine	NN
6745	3418	32	(	(	-LRB-
6745	3418	33	which	which	WDT
6745	3418	34	has	have	VBZ
6745	3418	35	been	be	VBN
6745	3418	36	soaked	soak	VBN
6745	3418	37	an	an	DT
6745	3418	38	hour	hour	NN
6745	3418	39	in	in	IN
6745	3418	40	half	half	PDT
6745	3418	41	a	a	DT
6745	3418	42	cupful	cupful	NN
6745	3418	43	of	of	IN
6745	3418	44	cold	cold	JJ
6745	3418	45	water	water	NN
6745	3418	46	)	)	-RRB-
6745	3418	47	,	,	,
6745	3418	48	an	an	DT
6745	3418	49	onion	onion	NN
6745	3418	50	,	,	,
6745	3418	51	a	a	DT
6745	3418	52	stalk	stalk	NN
6745	3418	53	of	of	IN
6745	3418	54	celery	celery	NN
6745	3418	55	,	,	,
6745	3418	56	twelve	twelve	CD
6745	3418	57	pepper	pepper	NN
6745	3418	58	-	-	HYPH
6745	3418	59	corns	corn	NNS
6745	3418	60	,	,	,
6745	3418	61	a	a	DT
6745	3418	62	small	small	JJ
6745	3418	63	piece	piece	NN
6745	3418	64	of	of	IN
6745	3418	65	mace	mace	NN
6745	3418	66	,	,	,
6745	3418	67	four	four	CD
6745	3418	68	cloves	clove	NNS
6745	3418	69	,	,	,
6745	3418	70	the	the	DT
6745	3418	71	white	white	NNP
6745	3418	72	and	and	CC
6745	3418	73	shell	shell	NNP
6745	3418	74	of	of	IN
6745	3418	75	one	one	CD
6745	3418	76	egg	egg	NN
6745	3418	77	and	and	CC
6745	3418	78	salt	salt	NN
6745	3418	79	and	and	CC
6745	3418	80	pepper	pepper	NN
6745	3418	81	to	to	IN
6745	3418	82	taste	taste	NN
6745	3418	83	.	.	.
6745	3419	1	Let	let	VB
6745	3419	2	it	-PRON-	PRP
6745	3419	3	boil	boil	VB
6745	3419	4	up	up	RP
6745	3419	5	;	;	:
6745	3419	6	then	then	RB
6745	3419	7	set	set	VB
6745	3419	8	back	back	RB
6745	3419	9	where	where	WRB
6745	3419	10	it	-PRON-	PRP
6745	3419	11	will	will	MD
6745	3419	12	simmer	simmer	VB
6745	3419	13	twenty	twenty	CD
6745	3419	14	minutes	minute	NNS
6745	3419	15	.	.	.
6745	3420	1	Strain	strain	VB
6745	3420	2	the	the	DT
6745	3420	3	jelly	jelly	NN
6745	3420	4	through	through	IN
6745	3420	5	a	a	DT
6745	3420	6	napkin	napkin	NN
6745	3420	7	.	.	.
6745	3421	1	In	in	IN
6745	3421	2	a	a	DT
6745	3421	3	three	three	CD
6745	3421	4	-	-	HYPH
6745	3421	5	pint	pint	NN
6745	3421	6	mould	mould	NN
6745	3421	7	put	put	VB
6745	3421	8	a	a	DT
6745	3421	9	layer	layer	NN
6745	3421	10	of	of	IN
6745	3421	11	jelly	jelly	NN
6745	3421	12	about	about	RB
6745	3421	13	three	three	CD
6745	3421	14	-	-	HYPH
6745	3421	15	fourths	fourth	NNS
6745	3421	16	of	of	IN
6745	3421	17	an	an	DT
6745	3421	18	inch	inch	NN
6745	3421	19	deep	deep	JJ
6745	3421	20	.	.	.
6745	3422	1	Set	Set	VBN
6745	3422	2	in	in	IN
6745	3422	3	ice	ice	NN
6745	3422	4	water	water	NN
6745	3422	5	to	to	TO
6745	3422	6	harden	harden	VB
6745	3422	7	.	.	.
6745	3423	1	Have	have	VBP
6745	3423	2	the	the	DT
6745	3423	3	chicken	chicken	NN
6745	3423	4	cut	cut	VBN
6745	3423	5	in	in	RP
6745	3423	6	long	long	JJ
6745	3423	7	,	,	,
6745	3423	8	thin	thin	JJ
6745	3423	9	strips	strip	NNS
6745	3423	10	,	,	,
6745	3423	11	and	and	CC
6745	3423	12	well	well	RB
6745	3423	13	seasoned	season	VBN
6745	3423	14	with	with	IN
6745	3423	15	salt	salt	NN
6745	3423	16	and	and	CC
6745	3423	17	pepper	pepper	NN
6745	3423	18	;	;	,
6745	3423	19	and	and	CC
6745	3423	20	when	when	WRB
6745	3423	21	the	the	DT
6745	3423	22	jelly	jelly	NN
6745	3423	23	in	in	IN
6745	3423	24	the	the	DT
6745	3423	25	mould	mould	NN
6745	3423	26	is	be	VBZ
6745	3423	27	hard	hard	JJ
6745	3423	28	,	,	,
6745	3423	29	lay	lie	VBD
6745	3423	30	in	in	IN
6745	3423	31	the	the	DT
6745	3423	32	chicken	chicken	NN
6745	3423	33	,	,	,
6745	3423	34	lightly	lightly	RB
6745	3423	35	,	,	,
6745	3423	36	and	and	CC
6745	3423	37	cover	cover	VB
6745	3423	38	with	with	IN
6745	3423	39	the	the	DT
6745	3423	40	liquid	liquid	NN
6745	3423	41	jelly	jelly	NN
6745	3423	42	,	,	,
6745	3423	43	which	which	WDT
6745	3423	44	should	should	MD
6745	3423	45	be	be	VB
6745	3423	46	cool	cool	JJ
6745	3423	47	,	,	,
6745	3423	48	but	but	CC
6745	3423	49	not	not	RB
6745	3423	50	hard	hard	JJ
6745	3423	51	.	.	.
6745	3424	1	Put	put	VB
6745	3424	2	away	away	RB
6745	3424	3	to	to	IN
6745	3424	4	harden	harden	NNP
6745	3424	5	.	.	.
6745	3425	1	When	when	WRB
6745	3425	2	ready	ready	JJ
6745	3425	3	to	to	TO
6745	3425	4	serve	serve	VB
6745	3425	5	,	,	,
6745	3425	6	dip	dip	VB
6745	3425	7	the	the	DT
6745	3425	8	mould	mould	NN
6745	3425	9	in	in	IN
6745	3425	10	warm	warm	JJ
6745	3425	11	water	water	NN
6745	3425	12	and	and	CC
6745	3425	13	then	then	RB
6745	3425	14	turn	turn	VB
6745	3425	15	into	into	IN
6745	3425	16	the	the	DT
6745	3425	17	centre	centre	NN
6745	3425	18	of	of	IN
6745	3425	19	a	a	DT
6745	3425	20	flat	flat	JJ
6745	3425	21	dish	dish	NN
6745	3425	22	.	.	.
6745	3426	1	Garnish	garnish	VB
6745	3426	2	with	with	IN
6745	3426	3	parsley	parsley	NN
6745	3426	4	,	,	,
6745	3426	5	and	and	CC
6745	3426	6	,	,	,
6745	3426	7	if	if	IN
6745	3426	8	you	-PRON-	PRP
6745	3426	9	choose	choose	VBP
6745	3426	10	,	,	,
6745	3426	11	with	with	IN
6745	3426	12	Tartare	Tartare	NNP
6745	3426	13	or	or	CC
6745	3426	14	mayonnaise	mayonnaise	NN
6745	3426	15	sauce	sauce	NN
6745	3426	16	.	.	.
6745	3427	1	Chicken	chicken	NN
6745	3427	2	Chaud	Chaud	NNP
6745	3427	3	Froid	Froid	NNP
6745	3427	4	.	.	.
6745	3428	1	Skin	skin	NN
6745	3428	2	two	two	CD
6745	3428	3	chickens	chicken	NNS
6745	3428	4	,	,	,
6745	3428	5	and	and	CC
6745	3428	6	cut	cut	VBN
6745	3428	7	in	in	IN
6745	3428	8	small	small	JJ
6745	3428	9	pieces	piece	NNS
6745	3428	10	as	as	IN
6745	3428	11	for	for	IN
6745	3428	12	serving	serve	VBG
6745	3428	13	.	.	.
6745	3429	1	Wash	wash	VB
6745	3429	2	,	,	,
6745	3429	3	and	and	CC
6745	3429	4	put	put	VBD
6745	3429	5	them	-PRON-	PRP
6745	3429	6	in	in	IN
6745	3429	7	a	a	DT
6745	3429	8	stew	stew	NN
6745	3429	9	-	-	HYPH
6745	3429	10	pan	pan	NN
6745	3429	11	with	with	IN
6745	3429	12	enough	enough	JJ
6745	3429	13	white	white	JJ
6745	3429	14	stock	stock	NN
6745	3429	15	to	to	TO
6745	3429	16	cover	cover	VB
6745	3429	17	,	,	,
6745	3429	18	and	and	CC
6745	3429	19	one	one	CD
6745	3429	20	large	large	JJ
6745	3429	21	onion	onion	NN
6745	3429	22	,	,	,
6745	3429	23	a	a	DT
6745	3429	24	clove	clove	NN
6745	3429	25	,	,	,
6745	3429	26	half	half	PDT
6745	3429	27	a	a	DT
6745	3429	28	blade	blade	NN
6745	3429	29	of	of	IN
6745	3429	30	mace	mace	NN
6745	3429	31	,	,	,
6745	3429	32	a	a	DT
6745	3429	33	bouquet	bouquet	NN
6745	3429	34	of	of	IN
6745	3429	35	sweet	sweet	JJ
6745	3429	36	herbs	herb	NNS
6745	3429	37	and	and	CC
6745	3429	38	half	half	PDT
6745	3429	39	a	a	DT
6745	3429	40	table	table	NN
6745	3429	41	-	-	HYPH
6745	3429	42	spoonful	spoonful	JJ
6745	3429	43	of	of	IN
6745	3429	44	salt	salt	NN
6745	3429	45	.	.	.
6745	3430	1	Let	let	VB
6745	3430	2	this	this	DT
6745	3430	3	come	come	VB
6745	3430	4	to	to	IN
6745	3430	5	a	a	DT
6745	3430	6	boil	boil	NN
6745	3430	7	;	;	:
6745	3430	8	then	then	RB
6745	3430	9	skim	skim	NNP
6745	3430	10	carefully	carefully	RB
6745	3430	11	,	,	,
6745	3430	12	and	and	CC
6745	3430	13	set	set	VBD
6745	3430	14	back	back	RP
6745	3430	15	where	where	WRB
6745	3430	16	it	-PRON-	PRP
6745	3430	17	will	will	MD
6745	3430	18	simmer	simmer	VB
6745	3430	19	for	for	IN
6745	3430	20	one	one	CD
6745	3430	21	hour	hour	NN
6745	3430	22	.	.	.
6745	3431	1	Take	take	VB
6745	3431	2	up	up	RP
6745	3431	3	the	the	DT
6745	3431	4	chicken	chicken	NN
6745	3431	5	,	,	,
6745	3431	6	and	and	CC
6745	3431	7	set	set	VBD
6745	3431	8	the	the	DT
6745	3431	9	stew	stew	NN
6745	3431	10	-	-	HYPH
6745	3431	11	pan	pan	NN
6745	3431	12	where	where	WRB
6745	3431	13	the	the	DT
6745	3431	14	stock	stock	NN
6745	3431	15	will	will	MD
6745	3431	16	boil	boil	VB
6745	3431	17	rapidly	rapidly	RB
6745	3431	18	.	.	.
6745	3432	1	Put	put	VB
6745	3432	2	three	three	CD
6745	3432	3	table	table	NN
6745	3432	4	-	-	HYPH
6745	3432	5	spoonfuls	spoonful	NNS
6745	3432	6	of	of	IN
6745	3432	7	butter	butter	NN
6745	3432	8	in	in	IN
6745	3432	9	the	the	DT
6745	3432	10	frying	frying	NN
6745	3432	11	-	-	HYPH
6745	3432	12	pan	pan	NN
6745	3432	13	,	,	,
6745	3432	14	and	and	CC
6745	3432	15	when	when	WRB
6745	3432	16	it	-PRON-	PRP
6745	3432	17	melts	melt	VBZ
6745	3432	18	,	,	,
6745	3432	19	stir	stir	VBP
6745	3432	20	in	in	IN
6745	3432	21	two	two	CD
6745	3432	22	table	table	NN
6745	3432	23	-	-	HYPH
6745	3432	24	spoonfuls	spoonful	NNS
6745	3432	25	of	of	IN
6745	3432	26	flour	flour	NN
6745	3432	27	,	,	,
6745	3432	28	and	and	CC
6745	3432	29	cook	cook	VB
6745	3432	30	until	until	IN
6745	3432	31	smooth	smooth	JJ
6745	3432	32	,	,	,
6745	3432	33	but	but	CC
6745	3432	34	not	not	RB
6745	3432	35	brown	brown	JJ
6745	3432	36	.	.	.
6745	3433	1	Stir	stir	VB
6745	3433	2	this	this	DT
6745	3433	3	into	into	IN
6745	3433	4	the	the	DT
6745	3433	5	stock	stock	NN
6745	3433	6	,	,	,
6745	3433	7	of	of	IN
6745	3433	8	which	which	WDT
6745	3433	9	there	there	EX
6745	3433	10	must	must	MD
6745	3433	11	be	be	VB
6745	3433	12	not	not	RB
6745	3433	13	more	more	JJR
6745	3433	14	than	than	IN
6745	3433	15	a	a	DT
6745	3433	16	pint	pint	NN
6745	3433	17	;	;	:
6745	3433	18	add	add	VB
6745	3433	19	four	four	CD
6745	3433	20	table	table	NN
6745	3433	21	-	-	HYPH
6745	3433	22	spoonfuls	spoonful	NNS
6745	3433	23	of	of	IN
6745	3433	24	glaze	glaze	NN
6745	3433	25	,	,	,
6745	3433	26	and	and	CC
6745	3433	27	boil	boil	VB
6745	3433	28	up	up	RP
6745	3433	29	once	once	RB
6745	3433	30	.	.	.
6745	3434	1	Taste	taste	NN
6745	3434	2	to	to	TO
6745	3434	3	see	see	VB
6745	3434	4	if	if	IN
6745	3434	5	seasoned	season	VBN
6745	3434	6	enough	enough	RB
6745	3434	7	;	;	,
6745	3434	8	if	if	IN
6745	3434	9	it	-PRON-	PRP
6745	3434	10	is	be	VBZ
6745	3434	11	not	not	RB
6745	3434	12	,	,	,
6745	3434	13	add	add	VB
6745	3434	14	more	more	JJR
6745	3434	15	salt	salt	NN
6745	3434	16	and	and	CC
6745	3434	17	pepper	pepper	NN
6745	3434	18	.	.	.
6745	3435	1	Now	now	RB
6745	3435	2	add	add	VB
6745	3435	3	half	half	PDT
6745	3435	4	a	a	DT
6745	3435	5	cupful	cupful	NN
6745	3435	6	of	of	IN
6745	3435	7	cream	cream	NN
6745	3435	8	,	,	,
6745	3435	9	and	and	CC
6745	3435	10	let	let	VB
6745	3435	11	boil	boil	VB
6745	3435	12	up	up	RP
6745	3435	13	once	once	RB
6745	3435	14	more	more	JJR
6745	3435	15	.	.	.
6745	3436	1	Have	have	VBP
6745	3436	2	the	the	DT
6745	3436	3	chicken	chicken	NN
6745	3436	4	in	in	IN
6745	3436	5	a	a	DT
6745	3436	6	deep	deep	JJ
6745	3436	7	dish	dish	NN
6745	3436	8	.	.	.
6745	3437	1	Pour	pour	VB
6745	3437	2	this	this	DT
6745	3437	3	sauce	sauce	NN
6745	3437	4	on	on	IN
6745	3437	5	it	-PRON-	PRP
6745	3437	6	,	,	,
6745	3437	7	and	and	CC
6745	3437	8	set	set	VB
6745	3437	9	away	away	RB
6745	3437	10	to	to	TO
6745	3437	11	cool	cool	VB
6745	3437	12	At	at	IN
6745	3437	13	serving	serve	VBG
6745	3437	14	time	time	NN
6745	3437	15	,	,	,
6745	3437	16	have	have	VBP
6745	3437	17	large	large	JJ
6745	3437	18	slices	slice	NNS
6745	3437	19	of	of	IN
6745	3437	20	cold	cold	JJ
6745	3437	21	boiled	boil	VBN
6745	3437	22	sweet	sweet	JJ
6745	3437	23	potatoes	potato	NNS
6745	3437	24	,	,	,
6745	3437	25	fried	fry	VBN
6745	3437	26	in	in	IN
6745	3437	27	butter	butter	NN
6745	3437	28	till	till	IN
6745	3437	29	a	a	DT
6745	3437	30	golden	golden	JJ
6745	3437	31	brown	brown	NN
6745	3437	32	,	,	,
6745	3437	33	handsomely	handsomely	RB
6745	3437	34	arranged	arrange	VBD
6745	3437	35	on	on	IN
6745	3437	36	a	a	DT
6745	3437	37	warm	warm	JJ
6745	3437	38	dish	dish	NN
6745	3437	39	.	.	.
6745	3438	1	On	on	IN
6745	3438	2	them	-PRON-	PRP
6745	3438	3	place	place	VB
6745	3438	4	the	the	DT
6745	3438	5	chicken	chicken	NN
6745	3438	6	,	,	,
6745	3438	7	which	which	WDT
6745	3438	8	must	must	MD
6745	3438	9	be	be	VB
6745	3438	10	very	very	RB
6745	3438	11	cold	cold	JJ
6745	3438	12	.	.	.
6745	3439	1	On	on	IN
6745	3439	2	each	each	DT
6745	3439	3	piece	piece	NN
6745	3439	4	of	of	IN
6745	3439	5	the	the	DT
6745	3439	6	meat	meat	NN
6745	3439	7	put	put	VBD
6745	3439	8	a	a	DT
6745	3439	9	small	small	JJ
6745	3439	10	teaspoonful	teaspoonful	NN
6745	3439	11	of	of	IN
6745	3439	12	Tartare	Tartare	NNP
6745	3439	13	sauce	sauce	NN
6745	3439	14	.	.	.
6745	3440	1	Heap	heap	VB
6745	3440	2	the	the	DT
6745	3440	3	potatoes	potato	NNS
6745	3440	4	around	around	IN
6745	3440	5	the	the	DT
6745	3440	6	edge	edge	NN
6745	3440	7	of	of	IN
6745	3440	8	the	the	DT
6745	3440	9	dish	dish	NN
6745	3440	10	,	,	,
6745	3440	11	garnish	garnish	VBP
6745	3440	12	with	with	IN
6745	3440	13	parsley	parsley	NN
6745	3440	14	,	,	,
6745	3440	15	and	and	CC
6745	3440	16	serve	serve	VB
6745	3440	17	.	.	.
6745	3441	1	To	to	TO
6745	3441	2	Remove	remove	VB
6745	3441	3	a	a	DT
6745	3441	4	Fillet	Fillet	NNP
6745	3441	5	from	from	IN
6745	3441	6	a	a	DT
6745	3441	7	Fowl	Fowl	NNP
6745	3441	8	or	or	CC
6745	3441	9	Bird	Bird	NNP
6745	3441	10	.	.	.
6745	3442	1	Draw	draw	VB
6745	3442	2	the	the	DT
6745	3442	3	skin	skin	NN
6745	3442	4	off	off	IN
6745	3442	5	of	of	IN
6745	3442	6	the	the	DT
6745	3442	7	breast	breast	NN
6745	3442	8	,	,	,
6745	3442	9	and	and	CC
6745	3442	10	then	then	RB
6745	3442	11	run	run	VB
6745	3442	12	a	a	DT
6745	3442	13	sharp	sharp	JJ
6745	3442	14	knife	knife	NN
6745	3442	15	between	between	IN
6745	3442	16	the	the	DT
6745	3442	17	flesh	flesh	NN
6745	3442	18	and	and	CC
6745	3442	19	the	the	DT
6745	3442	20	ribs	rib	NNS
6745	3442	21	and	and	CC
6745	3442	22	breast	breast	NN
6745	3442	23	-	-	HYPH
6745	3442	24	bone	bone	NN
6745	3442	25	.	.	.
6745	3443	1	You	-PRON-	PRP
6745	3443	2	will	will	MD
6745	3443	3	in	in	IN
6745	3443	4	this	this	DT
6745	3443	5	way	way	NN
6745	3443	6	separate	separate	VB
6745	3443	7	the	the	DT
6745	3443	8	two	two	CD
6745	3443	9	fillets	fillet	NNS
6745	3443	10	from	from	IN
6745	3443	11	the	the	DT
6745	3443	12	body	body	NN
6745	3443	13	of	of	IN
6745	3443	14	the	the	DT
6745	3443	15	bird	bird	NN
6745	3443	16	.	.	.
6745	3444	1	The	the	DT
6745	3444	2	legs	leg	NNS
6745	3444	3	and	and	CC
6745	3444	4	wings	wing	NNS
6745	3444	5	of	of	IN
6745	3444	6	the	the	DT
6745	3444	7	largest	large	JJS
6745	3444	8	birds	bird	NNS
6745	3444	9	and	and	CC
6745	3444	10	fowl	fowl	NN
6745	3444	11	can	can	MD
6745	3444	12	be	be	VB
6745	3444	13	boned	bone	VBN
6745	3444	14	,	,	,
6745	3444	15	and	and	CC
6745	3444	16	stuffed	stuff	VBN
6745	3444	17	with	with	IN
6745	3444	18	force	force	NN
6745	3444	19	-	-	HYPH
6745	3444	20	meat	meat	NN
6745	3444	21	,	,	,
6745	3444	22	and	and	CC
6745	3444	23	then	then	RB
6745	3444	24	prepared	prepare	VBD
6745	3444	25	the	the	DT
6745	3444	26	same	same	JJ
6745	3444	27	as	as	IN
6745	3444	28	,	,	,
6745	3444	29	and	and	CC
6745	3444	30	served	serve	VBD
6745	3444	31	with	with	IN
6745	3444	32	,	,	,
6745	3444	33	the	the	DT
6745	3444	34	fillet	fillet	NN
6745	3444	35	.	.	.
6745	3445	1	The	the	DT
6745	3445	2	body	body	NN
6745	3445	3	of	of	IN
6745	3445	4	the	the	DT
6745	3445	5	bird	bird	NN
6745	3445	6	can	can	MD
6745	3445	7	be	be	VB
6745	3445	8	used	use	VBN
6745	3445	9	for	for	IN
6745	3445	10	soups	soup	NNS
6745	3445	11	.	.	.
6745	3446	1	Fillets	fillet	NNS
6745	3446	2	from	from	IN
6745	3446	3	all	all	DT
6745	3446	4	kinds	kind	NNS
6745	3446	5	of	of	IN
6745	3446	6	birds	bird	NNS
6745	3446	7	can	can	MD
6745	3446	8	be	be	VB
6745	3446	9	prepared	prepare	VBN
6745	3446	10	the	the	DT
6745	3446	11	same	same	JJ
6745	3446	12	as	as	IN
6745	3446	13	those	those	DT
6745	3446	14	from	from	IN
6745	3446	15	chickens	chicken	NNS
6745	3446	16	.	.	.
6745	3447	1	Chicken	Chicken	NNP
6745	3447	2	Fillets	Fillets	NNPS
6745	3447	3	,	,	,
6745	3447	4	Larded	Larded	NNP
6745	3447	5	and	and	CC
6745	3447	6	Breaded	Breaded	NNP
6745	3447	7	.	.	.
6745	3448	1	Lard	lard	VB
6745	3448	2	the	the	DT
6745	3448	3	fillets	fillet	NNS
6745	3448	4	,	,	,
6745	3448	5	having	have	VBG
6745	3448	6	four	four	CD
6745	3448	7	fine	fine	JJ
6745	3448	8	strips	strip	NNS
6745	3448	9	of	of	IN
6745	3448	10	pork	pork	NN
6745	3448	11	for	for	IN
6745	3448	12	each	each	DT
6745	3448	13	one	one	NN
6745	3448	14	,	,	,
6745	3448	15	and	and	CC
6745	3448	16	season	season	NN
6745	3448	17	with	with	IN
6745	3448	18	salt	salt	NN
6745	3448	19	and	and	CC
6745	3448	20	pepper	pepper	NN
6745	3448	21	.	.	.
6745	3449	1	Dip	dip	VB
6745	3449	2	in	in	IN
6745	3449	3	beaten	beat	VBN
6745	3449	4	egg	egg	NN
6745	3449	5	and	and	CC
6745	3449	6	in	in	IN
6745	3449	7	fine	fine	JJ
6745	3449	8	bread	bread	NN
6745	3449	9	crumbs	crumb	NNS
6745	3449	10	.	.	.
6745	3450	1	Fry	fry	CD
6745	3450	2	ten	ten	CD
6745	3450	3	minutes	minute	NNS
6745	3450	4	in	in	IN
6745	3450	5	boiling	boil	VBG
6745	3450	6	fat	fat	NN
6745	3450	7	.	.	.
6745	3451	1	Serve	serve	VB
6745	3451	2	on	on	IN
6745	3451	3	a	a	DT
6745	3451	4	hot	hot	JJ
6745	3451	5	dish	dish	NN
6745	3451	6	with	with	IN
6745	3451	7	a	a	DT
6745	3451	8	spoonful	spoonful	NN
6745	3451	9	of	of	IN
6745	3451	10	Tartare	Tartare	NNP
6745	3451	11	sauce	sauce	NN
6745	3451	12	on	on	IN
6745	3451	13	each	each	DT
6745	3451	14	.	.	.
6745	3452	1	Chicken	Chicken	NNP
6745	3452	2	Fillets	Fillets	NNPS
6745	3452	3	,	,	,
6745	3452	4	Braised	Braised	NNP
6745	3452	5	.	.	.
6745	3453	1	Lard	lard	VB
6745	3453	2	the	the	DT
6745	3453	3	fillets	fillet	NNS
6745	3453	4	as	as	IN
6745	3453	5	for	for	IN
6745	3453	6	breading	breading	NN
6745	3453	7	.	.	.
6745	3454	1	For	for	IN
6745	3454	2	each	each	DT
6745	3454	3	one	one	NN
6745	3454	4	lay	lie	VBD
6745	3454	5	a	a	DT
6745	3454	6	slice	slice	NN
6745	3454	7	of	of	IN
6745	3454	8	fat	fat	JJ
6745	3454	9	pork	pork	NN
6745	3454	10	in	in	IN
6745	3454	11	the	the	DT
6745	3454	12	bottom	bottom	NN
6745	3454	13	of	of	IN
6745	3454	14	the	the	DT
6745	3454	15	braising	braise	VBG
6745	3454	16	pan	pan	NN
6745	3454	17	,	,	,
6745	3454	18	and	and	CC
6745	3454	19	on	on	IN
6745	3454	20	this	this	DT
6745	3454	21	a	a	DT
6745	3454	22	very	very	RB
6745	3454	23	small	small	JJ
6745	3454	24	piece	piece	NN
6745	3454	25	of	of	IN
6745	3454	26	onion	onion	NN
6745	3454	27	.	.	.
6745	3455	1	Dredge	dredge	VB
6745	3455	2	the	the	DT
6745	3455	3	fillets	fillet	NNS
6745	3455	4	well	well	RB
6745	3455	5	with	with	IN
6745	3455	6	salt	salt	NN
6745	3455	7	,	,	,
6745	3455	8	pepper	pepper	NN
6745	3455	9	and	and	CC
6745	3455	10	flour	flour	NN
6745	3455	11	,	,	,
6745	3455	12	and	and	CC
6745	3455	13	place	place	VB
6745	3455	14	them	-PRON-	PRP
6745	3455	15	on	on	IN
6745	3455	16	the	the	DT
6745	3455	17	pork	pork	NN
6745	3455	18	and	and	CC
6745	3455	19	onion	onion	NN
6745	3455	20	.	.	.
6745	3456	1	Cover	cover	VB
6745	3456	2	the	the	DT
6745	3456	3	pan	pan	NN
6745	3456	4	,	,	,
6745	3456	5	and	and	CC
6745	3456	6	set	set	VBD
6745	3456	7	on	on	IN
6745	3456	8	the	the	DT
6745	3456	9	stove	stove	NN
6745	3456	10	.	.	.
6745	3457	1	Cook	cook	VB
6745	3457	2	slowly	slowly	RB
6745	3457	3	half	half	PDT
6745	3457	4	an	an	DT
6745	3457	5	hour	hour	NN
6745	3457	6	;	;	:
6745	3457	7	then	then	RB
6745	3457	8	add	add	VB
6745	3457	9	one	one	CD
6745	3457	10	pint	pint	NN
6745	3457	11	of	of	IN
6745	3457	12	light	light	JJ
6745	3457	13	stock	stock	NN
6745	3457	14	or	or	CC
6745	3457	15	water	water	NN
6745	3457	16	and	and	CC
6745	3457	17	the	the	DT
6745	3457	18	bones	bone	NNS
6745	3457	19	of	of	IN
6745	3457	20	one	one	CD
6745	3457	21	of	of	IN
6745	3457	22	the	the	DT
6745	3457	23	chickens	chicken	NNS
6745	3457	24	.	.	.
6745	3458	1	Cover	cover	VB
6745	3458	2	the	the	DT
6745	3458	3	pan	pan	NN
6745	3458	4	,	,	,
6745	3458	5	and	and	CC
6745	3458	6	place	place	NN
6745	3458	7	in	in	IN
6745	3458	8	a	a	DT
6745	3458	9	moderate	moderate	JJ
6745	3458	10	oven	oven	NN
6745	3458	11	for	for	IN
6745	3458	12	one	one	CD
6745	3458	13	hour	hour	NN
6745	3458	14	,	,	,
6745	3458	15	basting	baste	VBG
6745	3458	16	frequently	frequently	RB
6745	3458	17	with	with	IN
6745	3458	18	the	the	DT
6745	3458	19	gravy	gravy	NN
6745	3458	20	.	.	.
6745	3459	1	If	if	IN
6745	3459	2	the	the	DT
6745	3459	3	gravy	gravy	NN
6745	3459	4	should	should	MD
6745	3459	5	cook	cook	VB
6745	3459	6	away	away	RB
6745	3459	7	,	,	,
6745	3459	8	add	add	VB
6745	3459	9	a	a	DT
6745	3459	10	little	little	RB
6745	3459	11	more	more	JJR
6745	3459	12	stock	stock	NN
6745	3459	13	or	or	CC
6745	3459	14	water	water	NN
6745	3459	15	,	,	,
6745	3459	16	(	(	-LRB-
6745	3459	17	there	there	EX
6745	3459	18	should	should	MD
6745	3459	19	be	be	VB
6745	3459	20	nearly	nearly	RB
6745	3459	21	a	a	DT
6745	3459	22	pint	pint	NN
6745	3459	23	of	of	IN
6745	3459	24	it	-PRON-	PRP
6745	3459	25	at	at	IN
6745	3459	26	the	the	DT
6745	3459	27	end	end	NN
6745	3459	28	of	of	IN
6745	3459	29	the	the	DT
6745	3459	30	hour	hour	NN
6745	3459	31	)	)	-RRB-
6745	3459	32	.	.	.
6745	3460	1	Take	take	VB
6745	3460	2	up	up	RP
6745	3460	3	the	the	DT
6745	3460	4	fillets	fillet	NNS
6745	3460	5	,	,	,
6745	3460	6	and	and	CC
6745	3460	7	drain	drain	VB
6745	3460	8	;	;	:
6745	3460	9	then	then	RB
6745	3460	10	cover	cover	VB
6745	3460	11	them	-PRON-	PRP
6745	3460	12	with	with	IN
6745	3460	13	soft	soft	JJ
6745	3460	14	butter	butter	NN
6745	3460	15	,	,	,
6745	3460	16	and	and	CC
6745	3460	17	dredge	dredge	NN
6745	3460	18	lightly	lightly	RB
6745	3460	19	with	with	IN
6745	3460	20	flour	flour	NN
6745	3460	21	.	.	.
6745	3461	1	Broil	Broil	NNP
6745	3461	2	till	till	IN
6745	3461	3	a	a	DT
6745	3461	4	light	light	JJ
6745	3461	5	brown	brown	NN
6745	3461	6	.	.	.
6745	3462	1	Serve	serve	VB
6745	3462	2	on	on	IN
6745	3462	3	a	a	DT
6745	3462	4	hot	hot	JJ
6745	3462	5	dish	dish	NN
6745	3462	6	with	with	IN
6745	3462	7	the	the	DT
6745	3462	8	sauce	sauce	NN
6745	3462	9	poured	pour	VBN
6745	3462	10	around	around	RB
6745	3462	11	.	.	.
6745	3463	1	Or	or	CC
6745	3463	2	,	,	,
6745	3463	3	they	-PRON-	PRP
6745	3463	4	can	can	MD
6745	3463	5	be	be	VB
6745	3463	6	dressed	dress	VBN
6745	3463	7	on	on	IN
6745	3463	8	a	a	DT
6745	3463	9	mound	mound	NN
6745	3463	10	of	of	IN
6745	3463	11	mashed	mashed	JJ
6745	3463	12	potato	potato	NN
6745	3463	13	,	,	,
6745	3463	14	with	with	IN
6745	3463	15	a	a	DT
6745	3463	16	garnish	garnish	NN
6745	3463	17	of	of	IN
6745	3463	18	any	any	DT
6745	3463	19	green	green	JJ
6745	3463	20	vegetable	vegetable	NN
6745	3463	21	at	at	IN
6745	3463	22	the	the	DT
6745	3463	23	base	base	NN
6745	3463	24	,	,	,
6745	3463	25	the	the	DT
6745	3463	26	sauce	sauce	NN
6745	3463	27	to	to	TO
6745	3463	28	be	be	VB
6745	3463	29	poured	pour	VBN
6745	3463	30	around	around	IN
6745	3463	31	it	-PRON-	PRP
6745	3463	32	.	.	.
6745	3464	1	To	to	TO
6745	3464	2	make	make	VB
6745	3464	3	the	the	DT
6745	3464	4	sauce	sauce	NN
6745	3464	5	:	:	:
6745	3464	6	Skim	skim	VB
6745	3464	7	all	all	PDT
6745	3464	8	the	the	DT
6745	3464	9	fat	fat	NN
6745	3464	10	from	from	IN
6745	3464	11	the	the	DT
6745	3464	12	gravy	gravy	NN
6745	3464	13	in	in	IN
6745	3464	14	which	which	WDT
6745	3464	15	the	the	DT
6745	3464	16	fillets	fillet	NNS
6745	3464	17	were	be	VBD
6745	3464	18	cooked	cook	VBN
6745	3464	19	.	.	.
6745	3465	1	Cook	cook	VB
6745	3465	2	one	one	CD
6745	3465	3	table	table	NN
6745	3465	4	-	-	HYPH
6745	3465	5	spoonful	spoonful	JJ
6745	3465	6	of	of	IN
6745	3465	7	butter	butter	NN
6745	3465	8	and	and	CC
6745	3465	9	one	one	CD
6745	3465	10	heaping	heap	VBG
6745	3465	11	teaspoonful	teaspoonful	JJ
6745	3465	12	of	of	IN
6745	3465	13	flour	flour	NN
6745	3465	14	together	together	RB
6745	3465	15	until	until	IN
6745	3465	16	a	a	DT
6745	3465	17	light	light	JJ
6745	3465	18	brown	brown	NN
6745	3465	19	;	;	:
6745	3465	20	then	then	RB
6745	3465	21	add	add	VB
6745	3465	22	the	the	DT
6745	3465	23	gravy	gravy	NN
6745	3465	24	,	,	,
6745	3465	25	and	and	CC
6745	3465	26	boil	boil	VB
6745	3465	27	up	up	RP
6745	3465	28	once	once	RB
6745	3465	29	.	.	.
6745	3466	1	Taste	taste	NN
6745	3466	2	to	to	TO
6745	3466	3	see	see	VB
6745	3466	4	if	if	IN
6745	3466	5	seasoned	season	VBN
6745	3466	6	enough	enough	RB
6745	3466	7	,	,	,
6745	3466	8	and	and	CC
6745	3466	9	strain	strain	VB
6745	3466	10	.	.	.
6745	3467	1	Chicken	Chicken	NNP
6745	3467	2	Fillets	Fillets	NNPS
6745	3467	3	,	,	,
6745	3467	4	Sauté	Sauté	NNP
6745	3467	5	.	.	.
6745	3468	1	Flatten	flatten	VB
6745	3468	2	the	the	DT
6745	3468	3	fillets	fillet	NNS
6745	3468	4	by	by	IN
6745	3468	5	pounding	pound	VBG
6745	3468	6	them	-PRON-	PRP
6745	3468	7	lightly	lightly	RB
6745	3468	8	with	with	IN
6745	3468	9	the	the	DT
6745	3468	10	vegetable	vegetable	NN
6745	3468	11	masher	masher	NN
6745	3468	12	.	.	.
6745	3469	1	Season	season	NN
6745	3469	2	with	with	IN
6745	3469	3	pepper	pepper	NN
6745	3469	4	and	and	CC
6745	3469	5	salt	salt	NN
6745	3469	6	,	,	,
6745	3469	7	and	and	CC
6745	3469	8	dredge	dredge	NN
6745	3469	9	well	well	RB
6745	3469	10	with	with	IN
6745	3469	11	flour	flour	NN
6745	3469	12	.	.	.
6745	3470	1	Put	put	VB
6745	3470	2	in	in	IN
6745	3470	3	the	the	DT
6745	3470	4	frying	frying	JJ
6745	3470	5	-	-	HYPH
6745	3470	6	pan	pan	NN
6745	3470	7	one	one	CD
6745	3470	8	table	table	NN
6745	3470	9	-	-	HYPH
6745	3470	10	spoonful	spoonful	JJ
6745	3470	11	of	of	IN
6745	3470	12	butter	butter	NN
6745	3470	13	for	for	IN
6745	3470	14	each	each	DT
6745	3470	15	fillet	fillet	NN
6745	3470	16	,	,	,
6745	3470	17	and	and	CC
6745	3470	18	when	when	WRB
6745	3470	19	hot	hot	JJ
6745	3470	20	,	,	,
6745	3470	21	put	put	VB
6745	3470	22	the	the	DT
6745	3470	23	fillets	fillet	NNS
6745	3470	24	in	in	IN
6745	3470	25	,	,	,
6745	3470	26	and	and	CC
6745	3470	27	cook	cook	VB
6745	3470	28	rather	rather	RB
6745	3470	29	slowly	slowly	RB
6745	3470	30	twenty	twenty	CD
6745	3470	31	minutes	minute	NNS
6745	3470	32	.	.	.
6745	3471	1	Brown	brown	JJ
6745	3471	2	on	on	IN
6745	3471	3	both	both	DT
6745	3471	4	sides	side	NNS
6745	3471	5	.	.	.
6745	3472	1	Take	take	VB
6745	3472	2	up	up	RP
6745	3472	3	,	,	,
6745	3472	4	and	and	CC
6745	3472	5	keep	keep	VB
6745	3472	6	hot	hot	JJ
6745	3472	7	while	while	IN
6745	3472	8	making	make	VBG
6745	3472	9	the	the	DT
6745	3472	10	sauce	sauce	NN
6745	3472	11	.	.	.
6745	3473	1	If	if	IN
6745	3473	2	there	there	EX
6745	3473	3	are	be	VBP
6745	3473	4	six	six	CD
6745	3473	5	fillets	fillet	NNS
6745	3473	6	,	,	,
6745	3473	7	add	add	VB
6745	3473	8	two	two	CD
6745	3473	9	table	table	NN
6745	3473	10	-	-	HYPH
6745	3473	11	spoonfuls	spoonful	NNS
6745	3473	12	of	of	IN
6745	3473	13	butter	butter	NN
6745	3473	14	to	to	IN
6745	3473	15	that	that	DT
6745	3473	16	remaining	remain	VBG
6745	3473	17	in	in	IN
6745	3473	18	the	the	DT
6745	3473	19	frying	frying	JJ
6745	3473	20	-	-	HYPH
6745	3473	21	pan	pan	NN
6745	3473	22	,	,	,
6745	3473	23	and	and	CC
6745	3473	24	when	when	WRB
6745	3473	25	melted	melt	VBN
6745	3473	26	,	,	,
6745	3473	27	stir	stir	VB
6745	3473	28	in	in	IN
6745	3473	29	one	one	CD
6745	3473	30	table-	table-	NN
6745	3473	31	spoonful	spoonful	JJ
6745	3473	32	of	of	IN
6745	3473	33	flour	flour	NN
6745	3473	34	.	.	.
6745	3474	1	Stir	stir	VB
6745	3474	2	until	until	IN
6745	3474	3	it	-PRON-	PRP
6745	3474	4	begins	begin	VBZ
6745	3474	5	to	to	TO
6745	3474	6	brown	brown	VB
6745	3474	7	slightly	slightly	RB
6745	3474	8	;	;	:
6745	3474	9	then	then	RB
6745	3474	10	slowly	slowly	RB
6745	3474	11	add	add	VBP
6745	3474	12	one	one	CD
6745	3474	13	and	and	CC
6745	3474	14	a	a	DT
6745	3474	15	half	half	NN
6745	3474	16	cupfuls	cupful	NNS
6745	3474	17	of	of	IN
6745	3474	18	cold	cold	JJ
6745	3474	19	milk	milk	NN
6745	3474	20	,	,	,
6745	3474	21	stirring	stir	VBG
6745	3474	22	all	all	PDT
6745	3474	23	the	the	DT
6745	3474	24	while	while	NN
6745	3474	25	.	.	.
6745	3475	1	Let	let	VB
6745	3475	2	this	this	DT
6745	3475	3	boil	boil	VB
6745	3475	4	one	one	CD
6745	3475	5	minute	minute	NN
6745	3475	6	.	.	.
6745	3476	1	Season	season	NN
6745	3476	2	with	with	IN
6745	3476	3	salt	salt	NN
6745	3476	4	,	,	,
6745	3476	5	pepper	pepper	NN
6745	3476	6	and	and	CC
6745	3476	7	,	,	,
6745	3476	8	if	if	IN
6745	3476	9	you	-PRON-	PRP
6745	3476	10	like	like	VBP
6745	3476	11	,	,	,
6745	3476	12	a	a	DT
6745	3476	13	little	little	JJ
6745	3476	14	mustard	mustard	NN
6745	3476	15	.	.	.
6745	3477	1	Fill	fill	VB
6745	3477	2	the	the	DT
6745	3477	3	centre	centre	NN
6745	3477	4	of	of	IN
6745	3477	5	a	a	DT
6745	3477	6	hot	hot	JJ
6745	3477	7	dish	dish	NN
6745	3477	8	with	with	IN
6745	3477	9	green	green	JJ
6745	3477	10	peas	pea	NNS
6745	3477	11	or	or	CC
6745	3477	12	mashed	mash	VBN
6745	3477	13	potatoes	potato	NNS
6745	3477	14	,	,	,
6745	3477	15	against	against	IN
6745	3477	16	which	which	WDT
6745	3477	17	rest	rest	NN
6745	3477	18	the	the	DT
6745	3477	19	fillets	fillet	NNS
6745	3477	20	;	;	:
6745	3477	21	and	and	CC
6745	3477	22	pour	pour	VB
6745	3477	23	the	the	DT
6745	3477	24	sauce	sauce	NN
6745	3477	25	around	around	RB
6745	3477	26	.	.	.
6745	3478	1	Serve	serve	VB
6745	3478	2	very	very	RB
6745	3478	3	hot	hot	JJ
6745	3478	4	.	.	.
6745	3479	1	Chicken	Chicken	NNP
6745	3479	2	Curry	Curry	NNP
6745	3479	3	.	.	.
6745	3480	1	One	one	CD
6745	3480	2	chicken	chicken	NN
6745	3480	3	,	,	,
6745	3480	4	weighing	weigh	VBG
6745	3480	5	three	three	CD
6745	3480	6	pounds	pound	NNS
6745	3480	7	;	;	:
6745	3480	8	three	three	CD
6745	3480	9	-	-	HYPH
6745	3480	10	fourths	fourth	NNS
6745	3480	11	of	of	IN
6745	3480	12	a	a	DT
6745	3480	13	cupful	cupful	NN
6745	3480	14	of	of	IN
6745	3480	15	butter	butter	NN
6745	3480	16	,	,	,
6745	3480	17	two	two	CD
6745	3480	18	large	large	JJ
6745	3480	19	onions	onion	NNS
6745	3480	20	,	,	,
6745	3480	21	one	one	CD
6745	3480	22	heaping	heaping	NN
6745	3480	23	table	table	NN
6745	3480	24	-	-	HYPH
6745	3480	25	spoonful	spoonful	JJ
6745	3480	26	of	of	IN
6745	3480	27	curry	curry	NN
6745	3480	28	powder	powder	NN
6745	3480	29	,	,	,
6745	3480	30	three	three	CD
6745	3480	31	tomatoes	tomato	NNS
6745	3480	32	,	,	,
6745	3480	33	or	or	CC
6745	3480	34	one	one	CD
6745	3480	35	cupful	cupful	NN
6745	3480	36	of	of	IN
6745	3480	37	the	the	DT
6745	3480	38	canned	canned	JJ
6745	3480	39	article	article	NN
6745	3480	40	,	,	,
6745	3480	41	enough	enough	JJ
6745	3480	42	cayenne	cayenne	NN
6745	3480	43	to	to	TO
6745	3480	44	cover	cover	VB
6745	3480	45	a	a	DT
6745	3480	46	silver	silver	JJ
6745	3480	47	three	three	CD
6745	3480	48	-	-	HYPH
6745	3480	49	cent	cent	NN
6745	3480	50	piece	piece	NN
6745	3480	51	,	,	,
6745	3480	52	salt	salt	NN
6745	3480	53	,	,	,
6745	3480	54	one	one	CD
6745	3480	55	cupful	cupful	NN
6745	3480	56	of	of	IN
6745	3480	57	milk	milk	NN
6745	3480	58	.	.	.
6745	3481	1	Put	put	VB
6745	3481	2	the	the	DT
6745	3481	3	butter	butter	NN
6745	3481	4	and	and	CC
6745	3481	5	the	the	DT
6745	3481	6	onions	onion	NNS
6745	3481	7	,	,	,
6745	3481	8	cut	cut	VBD
6745	3481	9	fine	fine	RB
6745	3481	10	,	,	,
6745	3481	11	on	on	RB
6745	3481	12	to	to	TO
6745	3481	13	cook	cook	VB
6745	3481	14	.	.	.
6745	3482	1	Stir	stir	VB
6745	3482	2	all	all	PDT
6745	3482	3	the	the	DT
6745	3482	4	while	while	NN
6745	3482	5	until	until	IN
6745	3482	6	brown	brown	NNP
6745	3482	7	;	;	:
6745	3482	8	then	then	RB
6745	3482	9	put	put	VBD
6745	3482	10	in	in	RP
6745	3482	11	the	the	DT
6745	3482	12	chicken	chicken	NN
6745	3482	13	,	,	,
6745	3482	14	which	which	WDT
6745	3482	15	has	have	VBZ
6745	3482	16	been	be	VBN
6745	3482	17	cut	cut	VBN
6745	3482	18	in	in	IN
6745	3482	19	small	small	JJ
6745	3482	20	pieces	piece	NNS
6745	3482	21	,	,	,
6745	3482	22	the	the	DT
6745	3482	23	curry	curry	NN
6745	3482	24	,	,	,
6745	3482	25	tomatoes	tomato	NNS
6745	3482	26	,	,	,
6745	3482	27	salt	salt	NN
6745	3482	28	and	and	CC
6745	3482	29	pepper	pepper	NN
6745	3482	30	.	.	.
6745	3483	1	Stir	stir	VB
6745	3483	2	well	well	RB
6745	3483	3	.	.	.
6745	3484	1	Cover	cover	VB
6745	3484	2	tightly	tightly	RB
6745	3484	3	,	,	,
6745	3484	4	and	and	CC
6745	3484	5	let	let	VB
6745	3484	6	simmer	simmer	NN
6745	3484	7	one	one	CD
6745	3484	8	hour	hour	NN
6745	3484	9	,	,	,
6745	3484	10	stirring	stir	VBG
6745	3484	11	occasionally	occasionally	RB
6745	3484	12	;	;	:
6745	3484	13	then	then	RB
6745	3484	14	add	add	VB
6745	3484	15	the	the	DT
6745	3484	16	milk	milk	NN
6745	3484	17	.	.	.
6745	3485	1	Boil	boil	VB
6745	3485	2	up	up	RP
6745	3485	3	once	once	RB
6745	3485	4	,	,	,
6745	3485	5	and	and	CC
6745	3485	6	serve	serve	VB
6745	3485	7	with	with	IN
6745	3485	8	boiled	boil	VBN
6745	3485	9	rice	rice	NN
6745	3485	10	.	.	.
6745	3486	1	This	this	DT
6745	3486	2	makes	make	VBZ
6745	3486	3	a	a	DT
6745	3486	4	very	very	RB
6745	3486	5	rich	rich	JJ
6745	3486	6	and	and	CC
6745	3486	7	hot	hot	JJ
6745	3486	8	curry	curry	NN
6745	3486	9	,	,	,
6745	3486	10	but	but	CC
6745	3486	11	for	for	IN
6745	3486	12	the	the	DT
6745	3486	13	real	real	JJ
6745	3486	14	lover	lover	NN
6745	3486	15	of	of	IN
6745	3486	16	the	the	DT
6745	3486	17	dish	dish	NN
6745	3486	18	,	,	,
6745	3486	19	none	none	NN
6745	3486	20	too	too	RB
6745	3486	21	much	much	JJ
6745	3486	22	so	so	RB
6745	3486	23	.	.	.
6745	3487	1	Veal	Veal	NNP
6745	3487	2	Curry	Curry	NNP
6745	3487	3	.	.	.
6745	3488	1	Two	two	CD
6745	3488	2	pounds	pound	NNS
6745	3488	3	of	of	IN
6745	3488	4	veal	veal	NN
6745	3488	5	,	,	,
6745	3488	6	treated	treat	VBN
6745	3488	7	in	in	IN
6745	3488	8	the	the	DT
6745	3488	9	same	same	JJ
6745	3488	10	manner	manner	NN
6745	3488	11	,	,	,
6745	3488	12	but	but	CC
6745	3488	13	cooked	cook	VBD
6745	3488	14	two	two	CD
6745	3488	15	hours	hour	NNS
6745	3488	16	.	.	.
6745	3489	1	Mutton	Mutton	NNP
6745	3489	2	and	and	CC
6745	3489	3	lamb	lamb	NN
6745	3489	4	can	can	MD
6745	3489	5	be	be	VB
6745	3489	6	used	use	VBN
6745	3489	7	in	in	IN
6745	3489	8	a	a	DT
6745	3489	9	like	like	JJ
6745	3489	10	way	way	NN
6745	3489	11	.	.	.
6745	3490	1	Chicken	Chicken	NNP
6745	3490	2	Quenelles	Quenelles	NNP
6745	3490	3	.	.	.
6745	3491	1	One	one	CD
6745	3491	2	large	large	JJ
6745	3491	3	chicken	chicken	NN
6745	3491	4	or	or	CC
6745	3491	5	tender	tender	NN
6745	3491	6	fowl	fowl	NN
6745	3491	7	,	,	,
6745	3491	8	weighing	weigh	VBG
6745	3491	9	about	about	IN
6745	3491	10	three	three	CD
6745	3491	11	pounds	pound	NNS
6745	3491	12	;	;	:
6745	3491	13	six	six	CD
6745	3491	14	table	table	NN
6745	3491	15	-	-	HYPH
6745	3491	16	spoonfuls	spoonful	NNS
6745	3491	17	of	of	IN
6745	3491	18	butter	butter	NN
6745	3491	19	,	,	,
6745	3491	20	one	one	CD
6745	3491	21	table	table	NN
6745	3491	22	-	-	HYPH
6745	3491	23	spoonful	spoonful	JJ
6745	3491	24	of	of	IN
6745	3491	25	chopped	chopped	JJ
6745	3491	26	salt	salt	NN
6745	3491	27	pork	pork	NN
6745	3491	28	,	,	,
6745	3491	29	three	three	CD
6745	3491	30	eggs	egg	NNS
6745	3491	31	,	,	,
6745	3491	32	one	one	CD
6745	3491	33	teaspoonful	teaspoonful	NN
6745	3491	34	of	of	IN
6745	3491	35	onion	onion	NN
6745	3491	36	juice	juice	NN
6745	3491	37	,	,	,
6745	3491	38	one	one	CD
6745	3491	39	of	of	IN
6745	3491	40	lemon	lemon	NN
6745	3491	41	juice	juice	NN
6745	3491	42	,	,	,
6745	3491	43	half	half	PDT
6745	3491	44	a	a	DT
6745	3491	45	cupful	cupful	NN
6745	3491	46	of	of	IN
6745	3491	47	white	white	JJ
6745	3491	48	stock	stock	NN
6745	3491	49	or	or	CC
6745	3491	50	cream	cream	NN
6745	3491	51	,	,	,
6745	3491	52	one	one	CD
6745	3491	53	cupful	cupful	NN
6745	3491	54	of	of	IN
6745	3491	55	stale	stale	JJ
6745	3491	56	bread	bread	NN
6745	3491	57	,	,	,
6745	3491	58	one	one	CD
6745	3491	59	of	of	IN
6745	3491	60	new	new	JJ
6745	3491	61	milk	milk	NN
6745	3491	62	,	,	,
6745	3491	63	and	and	CC
6745	3491	64	salt	salt	NN
6745	3491	65	and	and	CC
6745	3491	66	pepper	pepper	NN
6745	3491	67	to	to	IN
6745	3491	68	taste	taste	NN
6745	3491	69	.	.	.
6745	3492	1	Skin	skin	VB
6745	3492	2	the	the	DT
6745	3492	3	chicken	chicken	NN
6745	3492	4	,	,	,
6745	3492	5	take	take	VBP
6745	3492	6	all	all	PDT
6745	3492	7	the	the	DT
6745	3492	8	flesh	flesh	NN
6745	3492	9	from	from	IN
6745	3492	10	the	the	DT
6745	3492	11	bones	bone	NNS
6745	3492	12	,	,	,
6745	3492	13	and	and	CC
6745	3492	14	chop	chop	NN
6745	3492	15	and	and	CC
6745	3492	16	pound	pound	NN
6745	3492	17	_	_	NNP
6745	3492	18	very	very	RB
6745	3492	19	_	_	NNP
6745	3492	20	fine	fine	NN
6745	3492	21	.	.	.
6745	3493	1	Mix	mix	VB
6745	3493	2	the	the	DT
6745	3493	3	pork	pork	NN
6745	3493	4	with	with	IN
6745	3493	5	it	-PRON-	PRP
6745	3493	6	,	,	,
6745	3493	7	and	and	CC
6745	3493	8	rub	rub	VB
6745	3493	9	through	through	RP
6745	3493	10	a	a	DT
6745	3493	11	flour	flour	NN
6745	3493	12	sieve	sieve	NN
6745	3493	13	.	.	.
6745	3494	1	Cook	cook	VB
6745	3494	2	the	the	DT
6745	3494	3	bread	bread	NN
6745	3494	4	and	and	CC
6745	3494	5	milk	milk	NN
6745	3494	6	together	together	RB
6745	3494	7	for	for	IN
6745	3494	8	ten	ten	CD
6745	3494	9	minutes	minute	NNS
6745	3494	10	,	,	,
6745	3494	11	stirring	stir	VBG
6745	3494	12	often	often	RB
6745	3494	13	,	,	,
6745	3494	14	to	to	TO
6745	3494	15	get	get	VB
6745	3494	16	smooth	smooth	JJ
6745	3494	17	.	.	.
6745	3495	1	Add	add	VB
6745	3495	2	this	this	DT
6745	3495	3	to	to	IN
6745	3495	4	the	the	DT
6745	3495	5	chicken	chicken	NN
6745	3495	6	,	,	,
6745	3495	7	and	and	CC
6745	3495	8	then	then	RB
6745	3495	9	add	add	VB
6745	3495	10	the	the	DT
6745	3495	11	seasoning	seasoning	NN
6745	3495	12	,	,	,
6745	3495	13	stock	stock	NN
6745	3495	14	or	or	CC
6745	3495	15	cream	cream	NN
6745	3495	16	,	,	,
6745	3495	17	yolks	yolk	NNS
6745	3495	18	of	of	IN
6745	3495	19	eggs	egg	NNS
6745	3495	20	,	,	,
6745	3495	21	one	one	CD
6745	3495	22	by	by	IN
6745	3495	23	one	one	CD
6745	3495	24	,	,	,
6745	3495	25	and	and	CC
6745	3495	26	lastly	lastly	RB
6745	3495	27	the	the	DT
6745	3495	28	whites	white	NNS
6745	3495	29	,	,	,
6745	3495	30	which	which	WDT
6745	3495	31	have	have	VBP
6745	3495	32	been	be	VBN
6745	3495	33	beaten	beat	VBN
6745	3495	34	to	to	IN
6745	3495	35	a	a	DT
6745	3495	36	stiff	stiff	JJ
6745	3495	37	froth	froth	NN
6745	3495	38	.	.	.
6745	3496	1	Cover	cover	VB
6745	3496	2	the	the	DT
6745	3496	3	sides	side	NNS
6745	3496	4	and	and	CC
6745	3496	5	bottom	bottom	NN
6745	3496	6	of	of	IN
6745	3496	7	a	a	DT
6745	3496	8	frying	frying	JJ
6745	3496	9	-	-	HYPH
6745	3496	10	pan	pan	NN
6745	3496	11	with	with	IN
6745	3496	12	soft	soft	JJ
6745	3496	13	butter	butter	NN
6745	3496	14	.	.	.
6745	3497	1	Take	take	VB
6745	3497	2	two	two	CD
6745	3497	3	table	table	NN
6745	3497	4	-	-	HYPH
6745	3497	5	spoons	spoon	NNS
6745	3497	6	and	and	CC
6745	3497	7	a	a	DT
6745	3497	8	bowl	bowl	NN
6745	3497	9	of	of	IN
6745	3497	10	boiling	boil	VBG
6745	3497	11	water	water	NN
6745	3497	12	.	.	.
6745	3498	1	Dip	dip	VB
6745	3498	2	one	one	CD
6745	3498	3	spoon	spoon	NN
6745	3498	4	in	in	IN
6745	3498	5	the	the	DT
6745	3498	6	water	water	NN
6745	3498	7	,	,	,
6745	3498	8	and	and	CC
6745	3498	9	then	then	RB
6745	3498	10	fill	fill	VB
6745	3498	11	it	-PRON-	PRP
6745	3498	12	with	with	IN
6745	3498	13	force	force	NN
6745	3498	14	-	-	HYPH
6745	3498	15	meat	meat	NN
6745	3498	16	,	,	,
6745	3498	17	heaping	heap	VBG
6745	3498	18	it	-PRON-	PRP
6745	3498	19	;	;	:
6745	3498	20	then	then	RB
6745	3498	21	dip	dip	VB
6745	3498	22	the	the	DT
6745	3498	23	other	other	JJ
6745	3498	24	spoon	spoon	NN
6745	3498	25	in	in	IN
6745	3498	26	the	the	DT
6745	3498	27	hot	hot	JJ
6745	3498	28	water	water	NN
6745	3498	29	,	,	,
6745	3498	30	and	and	CC
6745	3498	31	turn	turn	VB
6745	3498	32	the	the	DT
6745	3498	33	contents	content	NNS
6745	3498	34	of	of	IN
6745	3498	35	the	the	DT
6745	3498	36	first	first	JJ
6745	3498	37	into	into	IN
6745	3498	38	it	-PRON-	PRP
6745	3498	39	.	.	.
6745	3499	1	This	this	DT
6745	3499	2	gives	give	VBZ
6745	3499	3	the	the	DT
6745	3499	4	_	_	NNP
6745	3499	5	quenelle	quenelle	NNP
6745	3499	6	_	_	NNP
6745	3499	7	the	the	DT
6745	3499	8	proper	proper	JJ
6745	3499	9	shape	shape	NN
6745	3499	10	;	;	,
6745	3499	11	and	and	CC
6745	3499	12	it	-PRON-	PRP
6745	3499	13	should	should	MD
6745	3499	14	at	at	IN
6745	3499	15	once	once	RB
6745	3499	16	be	be	VB
6745	3499	17	slipped	slip	VBN
6745	3499	18	into	into	IN
6745	3499	19	the	the	DT
6745	3499	20	frying	frying	JJ
6745	3499	21	-	-	HYPH
6745	3499	22	pan	pan	NN
6745	3499	23	.	.	.
6745	3500	1	Continue	continue	VB
6745	3500	2	the	the	DT
6745	3500	3	operation	operation	NN
6745	3500	4	until	until	IN
6745	3500	5	all	all	PDT
6745	3500	6	the	the	DT
6745	3500	7	meat	meat	NN
6745	3500	8	is	be	VBZ
6745	3500	9	shaped	shape	VBN
6745	3500	10	.	.	.
6745	3501	1	Cover	cover	VB
6745	3501	2	the	the	DT
6745	3501	3	quenelles	quenelle	NNS
6745	3501	4	with	with	IN
6745	3501	5	white	white	JJ
6745	3501	6	stock	stock	NN
6745	3501	7	,	,	,
6745	3501	8	boiling	boiling	NN
6745	3501	9	,	,	,
6745	3501	10	and	and	CC
6745	3501	11	slightly	slightly	RB
6745	3501	12	salted	salt	VBN
6745	3501	13	,	,	,
6745	3501	14	and	and	CC
6745	3501	15	cook	cook	VB
6745	3501	16	gently	gently	RB
6745	3501	17	twenty	twenty	CD
6745	3501	18	minutes	minute	NNS
6745	3501	19	.	.	.
6745	3502	1	Take	take	VB
6745	3502	2	them	-PRON-	PRP
6745	3502	3	up	up	RP
6745	3502	4	,	,	,
6745	3502	5	and	and	CC
6745	3502	6	drain	drain	VB
6745	3502	7	for	for	IN
6745	3502	8	a	a	DT
6745	3502	9	minute	minute	NN
6745	3502	10	;	;	:
6745	3502	11	then	then	RB
6745	3502	12	arrange	arrange	VB
6745	3502	13	on	on	IN
6745	3502	14	a	a	DT
6745	3502	15	border	border	NN
6745	3502	16	of	of	IN
6745	3502	17	mashed	mash	VBN
6745	3502	18	potatoes	potato	NNS
6745	3502	19	or	or	CC
6745	3502	20	fried	fry	VBN
6745	3502	21	bread	bread	NN
6745	3502	22	.	.	.
6745	3503	1	Pour	pour	VB
6745	3503	2	a	a	DT
6745	3503	3	spoonful	spoonful	NN
6745	3503	4	of	of	IN
6745	3503	5	either	either	DT
6745	3503	6	Bechamel	Bechamel	NNP
6745	3503	7	,	,	,
6745	3503	8	mushroom	mushroom	NN
6745	3503	9	or	or	CC
6745	3503	10	olive	olive	NN
6745	3503	11	sauce	sauce	NN
6745	3503	12	on	on	IN
6745	3503	13	each	each	DT
6745	3503	14	,	,	,
6745	3503	15	and	and	CC
6745	3503	16	the	the	DT
6745	3503	17	remainder	remainder	NN
6745	3503	18	in	in	IN
6745	3503	19	the	the	DT
6745	3503	20	centre	centre	NN
6745	3503	21	of	of	IN
6745	3503	22	the	the	DT
6745	3503	23	dish	dish	NN
6745	3503	24	.	.	.
6745	3504	1	Serve	serve	VB
6745	3504	2	hot	hot	JJ
6745	3504	3	.	.	.
6745	3505	1	Chicken	Chicken	NNP
6745	3505	2	Quenelles	Quenelles	NNP
6745	3505	3	,	,	,
6745	3505	4	Stuffed	Stuffed	NNP
6745	3505	5	.	.	.
6745	3506	1	Prepare	prepare	VB
6745	3506	2	the	the	DT
6745	3506	3	force	force	NN
6745	3506	4	-	-	HYPH
6745	3506	5	meat	meat	NN
6745	3506	6	as	as	IN
6745	3506	7	for	for	IN
6745	3506	8	_	_	NNP
6745	3506	9	quenelles	quenelles	NNP
6745	3506	10	_	_	NNP
6745	3506	11	.	.	.
6745	3507	1	Soak	soak	VB
6745	3507	2	four	four	CD
6745	3507	3	table-	table-	NN
6745	3507	4	spoonfuls	spoonful	NNS
6745	3507	5	of	of	IN
6745	3507	6	gelatine	gelatine	NN
6745	3507	7	for	for	IN
6745	3507	8	one	one	CD
6745	3507	9	hour	hour	NN
6745	3507	10	in	in	IN
6745	3507	11	cold	cold	JJ
6745	3507	12	water	water	NN
6745	3507	13	to	to	TO
6745	3507	14	cover	cover	VB
6745	3507	15	.	.	.
6745	3508	1	Put	put	VB
6745	3508	2	two	two	CD
6745	3508	3	table	table	NN
6745	3508	4	-	-	HYPH
6745	3508	5	spoonfuls	spoonful	NNS
6745	3508	6	of	of	IN
6745	3508	7	butter	butter	NN
6745	3508	8	in	in	IN
6745	3508	9	a	a	DT
6745	3508	10	frying	frying	JJ
6745	3508	11	-	-	HYPH
6745	3508	12	pan	pan	NN
6745	3508	13	,	,	,
6745	3508	14	and	and	CC
6745	3508	15	when	when	WRB
6745	3508	16	hot	hot	JJ
6745	3508	17	,	,	,
6745	3508	18	add	add	VB
6745	3508	19	one	one	CD
6745	3508	20	table	table	NN
6745	3508	21	-	-	HYPH
6745	3508	22	spoonful	spoonful	JJ
6745	3508	23	of	of	IN
6745	3508	24	flour	flour	NN
6745	3508	25	.	.	.
6745	3509	1	Stir	stir	VB
6745	3509	2	until	until	IN
6745	3509	3	smooth	smooth	JJ
6745	3509	4	,	,	,
6745	3509	5	but	but	CC
6745	3509	6	not	not	RB
6745	3509	7	brown	brown	JJ
6745	3509	8	;	;	:
6745	3509	9	then	then	RB
6745	3509	10	gradually	gradually	RB
6745	3509	11	stir	stir	VBP
6745	3509	12	in	in	IN
6745	3509	13	one	one	CD
6745	3509	14	pint	pint	NN
6745	3509	15	of	of	IN
6745	3509	16	cream	cream	NN
6745	3509	17	.	.	.
6745	3510	1	Add	add	VB
6745	3510	2	one	one	CD
6745	3510	3	table	table	NN
6745	3510	4	-	-	HYPH
6745	3510	5	spoonful	spoonful	JJ
6745	3510	6	of	of	IN
6745	3510	7	lemon	lemon	NN
6745	3510	8	juice	juice	NN
6745	3510	9	,	,	,
6745	3510	10	a	a	DT
6745	3510	11	speck	speck	NN
6745	3510	12	of	of	IN
6745	3510	13	mace	mace	NN
6745	3510	14	and	and	CC
6745	3510	15	plenty	plenty	NN
6745	3510	16	of	of	IN
6745	3510	17	salt	salt	NN
6745	3510	18	and	and	CC
6745	3510	19	pepper	pepper	NN
6745	3510	20	.	.	.
6745	3511	1	Cook	cook	VB
6745	3511	2	for	for	IN
6745	3511	3	two	two	CD
6745	3511	4	minutes	minute	NNS
6745	3511	5	.	.	.
6745	3512	1	Stir	stir	VB
6745	3512	2	in	in	IN
6745	3512	3	the	the	DT
6745	3512	4	soaked	soak	VBN
6745	3512	5	gelatine	gelatine	NN
6745	3512	6	,	,	,
6745	3512	7	and	and	CC
6745	3512	8	remove	remove	VB
6745	3512	9	from	from	IN
6745	3512	10	the	the	DT
6745	3512	11	fire	fire	NN
6745	3512	12	.	.	.
6745	3513	1	Into	into	IN
6745	3513	2	this	this	DT
6745	3513	3	sauce	sauce	NN
6745	3513	4	stir	stir	VBP
6745	3513	5	one	one	CD
6745	3513	6	pint	pint	NN
6745	3513	7	and	and	CC
6745	3513	8	a	a	DT
6745	3513	9	half	half	NN
6745	3513	10	of	of	IN
6745	3513	11	cold	cold	JJ
6745	3513	12	chicken	chicken	NN
6745	3513	13	,	,	,
6745	3513	14	cut	cut	VBN
6745	3513	15	_	_	NNP
6745	3513	16	very	very	RB
6745	3513	17	_	_	NNP
6745	3513	18	fine	fine	NN
6745	3513	19	.	.	.
6745	3514	1	Set	Set	VBN
6745	3514	2	away	away	RB
6745	3514	3	to	to	IN
6745	3514	4	cool	cool	JJ
6745	3514	5	.	.	.
6745	3515	1	Butter	butter	NN
6745	3515	2	eighteen	eighteen	CD
6745	3515	3	small	small	JJ
6745	3515	4	egg	egg	NN
6745	3515	5	cups	cup	NNS
6745	3515	6	,	,	,
6745	3515	7	and	and	CC
6745	3515	8	cover	cover	VB
6745	3515	9	the	the	DT
6745	3515	10	sides	side	NNS
6745	3515	11	and	and	CC
6745	3515	12	bottoms	bottom	NNS
6745	3515	13	with	with	IN
6745	3515	14	a	a	DT
6745	3515	15	thick	thick	JJ
6745	3515	16	layer	layer	NN
6745	3515	17	of	of	IN
6745	3515	18	the	the	DT
6745	3515	19	force	force	NN
6745	3515	20	-	-	HYPH
6745	3515	21	meat	meat	NN
6745	3515	22	.	.	.
6745	3516	1	Fill	fill	VB
6745	3516	2	the	the	DT
6745	3516	3	centre	centre	NN
6745	3516	4	with	with	IN
6745	3516	5	the	the	DT
6745	3516	6	prepared	prepared	JJ
6745	3516	7	force	force	NN
6745	3516	8	-	-	HYPH
6745	3516	9	meat	meat	NN
6745	3516	10	,	,	,
6745	3516	11	which	which	WDT
6745	3516	12	should	should	MD
6745	3516	13	be	be	VB
6745	3516	14	quite	quite	RB
6745	3516	15	firm	firm	JJ
6745	3516	16	.	.	.
6745	3517	1	Cover	cover	VB
6745	3517	2	with	with	IN
6745	3517	3	chicken	chicken	NN
6745	3517	4	.	.	.
6745	3518	1	Place	place	VB
6745	3518	2	the	the	DT
6745	3518	3	cups	cup	NNS
6745	3518	4	in	in	IN
6745	3518	5	a	a	DT
6745	3518	6	steamer	steamer	NN
6745	3518	7	and	and	CC
6745	3518	8	cover	cover	VB
6745	3518	9	them	-PRON-	PRP
6745	3518	10	with	with	IN
6745	3518	11	sheets	sheet	NNS
6745	3518	12	of	of	IN
6745	3518	13	thick	thick	JJ
6745	3518	14	paper	paper	NN
6745	3518	15	.	.	.
6745	3519	1	Put	put	VB
6745	3519	2	on	on	RP
6745	3519	3	the	the	DT
6745	3519	4	cover	cover	NN
6745	3519	5	of	of	IN
6745	3519	6	the	the	DT
6745	3519	7	steamer	steamer	NN
6745	3519	8	,	,	,
6745	3519	9	and	and	CC
6745	3519	10	place	place	VB
6745	3519	11	upon	upon	IN
6745	3519	12	a	a	DT
6745	3519	13	kettle	kettle	NN
6745	3519	14	of	of	IN
6745	3519	15	boiling	boil	VBG
6745	3519	16	water	water	NN
6745	3519	17	for	for	IN
6745	3519	18	half	half	PDT
6745	3519	19	an	an	DT
6745	3519	20	hour	hour	NN
6745	3519	21	.	.	.
6745	3520	1	Do	do	VB
6745	3520	2	not	not	RB
6745	3520	3	let	let	VB
6745	3520	4	the	the	DT
6745	3520	5	water	water	NN
6745	3520	6	boil	boil	VB
6745	3520	7	too	too	RB
6745	3520	8	rapidly	rapidly	RB
6745	3520	9	.	.	.
6745	3521	1	Take	take	VB
6745	3521	2	up	up	RP
6745	3521	3	,	,	,
6745	3521	4	and	and	CC
6745	3521	5	put	put	VBD
6745	3521	6	away	away	RB
6745	3521	7	to	to	IN
6745	3521	8	cool	cool	JJ
6745	3521	9	.	.	.
6745	3522	1	When	when	WRB
6745	3522	2	cold	cold	JJ
6745	3522	3	,	,	,
6745	3522	4	dip	dip	VB
6745	3522	5	the	the	DT
6745	3522	6	_	_	NNP
6745	3522	7	quenelles	quenelles	NNP
6745	3522	8	_	_	NNP
6745	3522	9	twice	twice	RB
6745	3522	10	in	in	IN
6745	3522	11	beaten	beat	VBN
6745	3522	12	egg	egg	NN
6745	3522	13	and	and	CC
6745	3522	14	in	in	IN
6745	3522	15	bread	bread	NN
6745	3522	16	crumbs	crumb	NNS
6745	3522	17	.	.	.
6745	3523	1	Fry	fry	CD
6745	3523	2	in	in	IN
6745	3523	3	boiling	boil	VBG
6745	3523	4	fat	fat	NN
6745	3523	5	for	for	IN
6745	3523	6	three	three	CD
6745	3523	7	minutes	minute	NNS
6745	3523	8	.	.	.
6745	3524	1	Serve	serve	VB
6745	3524	2	hot	hot	JJ
6745	3524	3	with	with	IN
6745	3524	4	a	a	DT
6745	3524	5	garnish	garnish	NN
6745	3524	6	of	of	IN
6745	3524	7	stoned	stone	VBN
6745	3524	8	olives	olive	NNS
6745	3524	9	.	.	.
6745	3525	1	Chicken	Chicken	NNP
6745	3525	2	Quenelles	Quenelles	NNP
6745	3525	3	,	,	,
6745	3525	4	Breaded	Breaded	NNP
6745	3525	5	.	.	.
6745	3526	1	Prepare	prepare	VB
6745	3526	2	the	the	DT
6745	3526	3	_	_	NNP
6745	3526	4	quenelles	quenelles	NN
6745	3526	5	_	_	NNP
6745	3526	6	as	as	IN
6745	3526	7	before	before	RB
6745	3526	8	,	,	,
6745	3526	9	and	and	CC
6745	3526	10	when	when	WRB
6745	3526	11	they	-PRON-	PRP
6745	3526	12	have	have	VBP
6745	3526	13	been	be	VBN
6745	3526	14	boiled	boil	VBN
6745	3526	15	,	,	,
6745	3526	16	drain	drain	VB
6745	3526	17	,	,	,
6745	3526	18	and	and	CC
6745	3526	19	let	let	VB
6745	3526	20	them	-PRON-	PRP
6745	3526	21	grow	grow	VB
6745	3526	22	cold	cold	JJ
6745	3526	23	.	.	.
6745	3527	1	Dip	dip	VB
6745	3527	2	in	in	IN
6745	3527	3	beaten	beat	VBN
6745	3527	4	egg	egg	NN
6745	3527	5	and	and	CC
6745	3527	6	roll	roll	NN
6745	3527	7	in	in	IN
6745	3527	8	bread	bread	NN
6745	3527	9	crumbs	crumb	NNS
6745	3527	10	;	;	:
6745	3527	11	place	place	NN
6745	3527	12	in	in	IN
6745	3527	13	the	the	DT
6745	3527	14	frying	frying	NN
6745	3527	15	basket	basket	NN
6745	3527	16	and	and	CC
6745	3527	17	plunge	plunge	VB
6745	3527	18	into	into	IN
6745	3527	19	boiling	boil	VBG
6745	3527	20	fat	fat	NN
6745	3527	21	.	.	.
6745	3528	1	Cook	cook	VB
6745	3528	2	three	three	CD
6745	3528	3	minutes	minute	NNS
6745	3528	4	.	.	.
6745	3529	1	Serve	serve	VB
6745	3529	2	with	with	IN
6745	3529	3	fried	fried	JJ
6745	3529	4	parsley	parsley	NN
6745	3529	5	or	or	CC
6745	3529	6	any	any	DT
6745	3529	7	kind	kind	NN
6745	3529	8	of	of	IN
6745	3529	9	brown	brown	JJ
6745	3529	10	sauce	sauce	NN
6745	3529	11	.	.	.
6745	3530	1	Veal	veal	NN
6745	3530	2	Quenelles	Quenelles	NNP
6745	3530	3	.	.	.
6745	3531	1	One	one	CD
6745	3531	2	pound	pound	NN
6745	3531	3	of	of	IN
6745	3531	4	clear	clear	JJ
6745	3531	5	veal	veal	NN
6745	3531	6	,	,	,
6745	3531	7	one	one	CD
6745	3531	8	cupful	cupful	NN
6745	3531	9	of	of	IN
6745	3531	10	white	white	JJ
6745	3531	11	sauce	sauce	NN
6745	3531	12	,	,	,
6745	3531	13	six	six	CD
6745	3531	14	table-	table-	NN
6745	3531	15	spoonfuls	spoonful	NNS
6745	3531	16	of	of	IN
6745	3531	17	butter	butter	NN
6745	3531	18	,	,	,
6745	3531	19	one	one	CD
6745	3531	20	cupful	cupful	NN
6745	3531	21	of	of	IN
6745	3531	22	bread	bread	NN
6745	3531	23	crumbs	crumb	NNS
6745	3531	24	,	,	,
6745	3531	25	one	one	CD
6745	3531	26	of	of	IN
6745	3531	27	milk	milk	NN
6745	3531	28	,	,	,
6745	3531	29	four	four	CD
6745	3531	30	eggs	egg	NNS
6745	3531	31	,	,	,
6745	3531	32	salt	salt	NN
6745	3531	33	,	,	,
6745	3531	34	pepper	pepper	NN
6745	3531	35	,	,	,
6745	3531	36	a	a	DT
6745	3531	37	slight	slight	JJ
6745	3531	38	grating	grating	NN
6745	3531	39	of	of	IN
6745	3531	40	nutmeg	nutmeg	NNP
6745	3531	41	and	and	CC
6745	3531	42	the	the	DT
6745	3531	43	juice	juice	NN
6745	3531	44	of	of	IN
6745	3531	45	half	half	PDT
6745	3531	46	a	a	DT
6745	3531	47	lemon	lemon	NN
6745	3531	48	.	.	.
6745	3532	1	Make	make	VB
6745	3532	2	and	and	CC
6745	3532	3	use	use	VB
6745	3532	4	the	the	DT
6745	3532	5	same	same	JJ
6745	3532	6	as	as	IN
6745	3532	7	chicken	chicken	NN
6745	3532	8	_	_	NNP
6745	3532	9	quenelles	quenelles	NNP
6745	3532	10	_	_	NNP
6745	3532	11	.	.	.
6745	3533	1	Chicken	Chicken	NNP
6745	3533	2	Pilau	Pilau	NNP
6745	3533	3	.	.	.
6745	3534	1	Cut	cut	VB
6745	3534	2	a	a	DT
6745	3534	3	chicken	chicken	NN
6745	3534	4	into	into	IN
6745	3534	5	pieces	piece	NNS
6745	3534	6	the	the	DT
6745	3534	7	size	size	NN
6745	3534	8	you	-PRON-	PRP
6745	3534	9	wish	wish	VBP
6745	3534	10	to	to	TO
6745	3534	11	serve	serve	VB
6745	3534	12	at	at	IN
6745	3534	13	the	the	DT
6745	3534	14	table	table	NN
6745	3534	15	.	.	.
6745	3535	1	Wash	wash	VB
6745	3535	2	clean	clean	JJ
6745	3535	3	,	,	,
6745	3535	4	and	and	CC
6745	3535	5	put	put	VBD
6745	3535	6	in	in	RP
6745	3535	7	a	a	DT
6745	3535	8	stew	stew	NN
6745	3535	9	-	-	HYPH
6745	3535	10	pan	pan	NN
6745	3535	11	with	with	IN
6745	3535	12	about	about	RB
6745	3535	13	one	one	CD
6745	3535	14	-	-	HYPH
6745	3535	15	eighth	eighth	NN
6745	3535	16	of	of	IN
6745	3535	17	a	a	DT
6745	3535	18	pound	pound	NN
6745	3535	19	of	of	IN
6745	3535	20	salt	salt	NN
6745	3535	21	pork	pork	NN
6745	3535	22	,	,	,
6745	3535	23	which	which	WDT
6745	3535	24	has	have	VBZ
6745	3535	25	been	be	VBN
6745	3535	26	cut	cut	VBN
6745	3535	27	in	in	IN
6745	3535	28	small	small	JJ
6745	3535	29	pieces	piece	NNS
6745	3535	30	.	.	.
6745	3536	1	Cover	cover	VB
6745	3536	2	with	with	IN
6745	3536	3	cold	cold	JJ
6745	3536	4	water	water	NN
6745	3536	5	,	,	,
6745	3536	6	and	and	CC
6745	3536	7	boil	boil	VB
6745	3536	8	gently	gently	RB
6745	3536	9	until	until	IN
6745	3536	10	the	the	DT
6745	3536	11	chicken	chicken	NN
6745	3536	12	begins	begin	VBZ
6745	3536	13	to	to	TO
6745	3536	14	grow	grow	VB
6745	3536	15	tender	tender	NN
6745	3536	16	,	,	,
6745	3536	17	which	which	WDT
6745	3536	18	will	will	MD
6745	3536	19	be	be	VB
6745	3536	20	in	in	IN
6745	3536	21	about	about	RB
6745	3536	22	an	an	DT
6745	3536	23	hour	hour	NN
6745	3536	24	,	,	,
6745	3536	25	unless	unless	IN
6745	3536	26	the	the	DT
6745	3536	27	chicken	chicken	NN
6745	3536	28	is	be	VBZ
6745	3536	29	old	old	JJ
6745	3536	30	.	.	.
6745	3537	1	Season	season	NN
6745	3537	2	rather	rather	RB
6745	3537	3	highly	highly	RB
6745	3537	4	with	with	IN
6745	3537	5	salt	salt	NN
6745	3537	6	and	and	CC
6745	3537	7	pepper	pepper	NN
6745	3537	8	,	,	,
6745	3537	9	add	add	VB
6745	3537	10	three	three	CD
6745	3537	11	tea	tea	NN
6745	3537	12	-	-	HYPH
6745	3537	13	cupfuls	cupfuls	NN
6745	3537	14	of	of	IN
6745	3537	15	rice	rice	NN
6745	3537	16	,	,	,
6745	3537	17	which	which	WDT
6745	3537	18	has	have	VBZ
6745	3537	19	been	be	VBN
6745	3537	20	picked	pick	VBN
6745	3537	21	and	and	CC
6745	3537	22	washed	wash	VBN
6745	3537	23	,	,	,
6745	3537	24	and	and	CC
6745	3537	25	let	let	VB
6745	3537	26	boil	boil	VB
6745	3537	27	thirty	thirty	CD
6745	3537	28	or	or	CC
6745	3537	29	forty	forty	CD
6745	3537	30	minutes	minute	NNS
6745	3537	31	longer	long	RBR
6745	3537	32	.	.	.
6745	3538	1	There	there	EX
6745	3538	2	should	should	MD
6745	3538	3	be	be	VB
6745	3538	4	a	a	DT
6745	3538	5	good	good	JJ
6745	3538	6	quart	quart	NN
6745	3538	7	of	of	IN
6745	3538	8	liquor	liquor	NN
6745	3538	9	in	in	IN
6745	3538	10	the	the	DT
6745	3538	11	stew	stew	NNP
6745	3538	12	-	-	HYPH
6745	3538	13	pan	pan	NN
6745	3538	14	when	when	WRB
6745	3538	15	the	the	DT
6745	3538	16	rice	rice	NN
6745	3538	17	is	be	VBZ
6745	3538	18	added	add	VBN
6745	3538	19	.	.	.
6745	3539	1	Care	care	NN
6745	3539	2	must	must	MD
6745	3539	3	be	be	VB
6745	3539	4	taken	take	VBN
6745	3539	5	that	that	IN
6745	3539	6	it	-PRON-	PRP
6745	3539	7	does	do	VBZ
6745	3539	8	not	not	RB
6745	3539	9	burn	burn	VB
6745	3539	10	.	.	.
6745	3540	1	Instead	instead	RB
6745	3540	2	of	of	IN
6745	3540	3	chicken	chicken	NN
6745	3540	4	any	any	DT
6745	3540	5	kind	kind	NN
6745	3540	6	of	of	IN
6745	3540	7	meat	meat	NN
6745	3540	8	may	may	MD
6745	3540	9	be	be	VB
6745	3540	10	used	use	VBN
6745	3540	11	.	.	.
6745	3541	1	Chicken	Chicken	NNP
6745	3541	2	Soufflé	Soufflé	NNP
6745	3541	3	.	.	.
6745	3542	1	One	one	CD
6745	3542	2	pint	pint	NN
6745	3542	3	of	of	IN
6745	3542	4	cooked	cooked	JJ
6745	3542	5	chicken	chicken	NN
6745	3542	6	,	,	,
6745	3542	7	finely	finely	RB
6745	3542	8	chopped	chop	VBN
6745	3542	9	;	;	:
6745	3542	10	one	one	CD
6745	3542	11	pint	pint	NN
6745	3542	12	of	of	IN
6745	3542	13	cream	cream	NN
6745	3542	14	sauce	sauce	NN
6745	3542	15	,	,	,
6745	3542	16	four	four	CD
6745	3542	17	eggs	egg	NNS
6745	3542	18	,	,	,
6745	3542	19	one	one	CD
6745	3542	20	teaspoonful	teaspoonful	NN
6745	3542	21	of	of	IN
6745	3542	22	chopped	chop	VBN
6745	3542	23	parsley	parsley	NN
6745	3542	24	,	,	,
6745	3542	25	one	one	CD
6745	3542	26	teaspoonful	teaspoonful	NN
6745	3542	27	of	of	IN
6745	3542	28	onion	onion	NN
6745	3542	29	juice	juice	NN
6745	3542	30	,	,	,
6745	3542	31	salt	salt	NN
6745	3542	32	,	,	,
6745	3542	33	pepper	pepper	NN
6745	3542	34	.	.	.
6745	3543	1	Stir	stir	VB
6745	3543	2	the	the	DT
6745	3543	3	chicken	chicken	NN
6745	3543	4	and	and	CC
6745	3543	5	seasoning	seasoning	NN
6745	3543	6	into	into	IN
6745	3543	7	the	the	DT
6745	3543	8	boiling	boiling	NN
6745	3543	9	sauce	sauce	NN
6745	3543	10	.	.	.
6745	3544	1	Cook	cook	VB
6745	3544	2	two	two	CD
6745	3544	3	minutes	minute	NNS
6745	3544	4	.	.	.
6745	3545	1	Add	add	VB
6745	3545	2	the	the	DT
6745	3545	3	yolks	yolk	NNS
6745	3545	4	of	of	IN
6745	3545	5	the	the	DT
6745	3545	6	eggs	egg	NNS
6745	3545	7	,	,	,
6745	3545	8	well	well	RB
6745	3545	9	beaten	beat	VBN
6745	3545	10	,	,	,
6745	3545	11	and	and	CC
6745	3545	12	set	set	VBD
6745	3545	13	away	away	RB
6745	3545	14	to	to	IN
6745	3545	15	cool	cool	JJ
6745	3545	16	.	.	.
6745	3546	1	When	when	WRB
6745	3546	2	cold	cold	JJ
6745	3546	3	,	,	,
6745	3546	4	add	add	VBP
6745	3546	5	the	the	DT
6745	3546	6	whites	white	NNS
6745	3546	7	,	,	,
6745	3546	8	beaten	beat	VBN
6745	3546	9	to	to	IN
6745	3546	10	a	a	DT
6745	3546	11	stiff	stiff	JJ
6745	3546	12	froth	froth	NN
6745	3546	13	.	.	.
6745	3547	1	Turn	turn	VB
6745	3547	2	into	into	IN
6745	3547	3	a	a	DT
6745	3547	4	buttered	butter	VBN
6745	3547	5	dish	dish	NN
6745	3547	6	,	,	,
6745	3547	7	and	and	CC
6745	3547	8	bake	bake	VB
6745	3547	9	half	half	PDT
6745	3547	10	an	an	DT
6745	3547	11	hour	hour	NN
6745	3547	12	.	.	.
6745	3548	1	Serve	serve	VB
6745	3548	2	with	with	IN
6745	3548	3	mushroom	mushroom	NN
6745	3548	4	or	or	CC
6745	3548	5	cream	cream	NN
6745	3548	6	sauce	sauce	NN
6745	3548	7	.	.	.
6745	3549	1	This	this	DT
6745	3549	2	dish	dish	NN
6745	3549	3	must	must	MD
6745	3549	4	be	be	VB
6745	3549	5	served	serve	VBN
6745	3549	6	the	the	DT
6745	3549	7	moment	moment	NN
6745	3549	8	it	-PRON-	PRP
6745	3549	9	is	be	VBZ
6745	3549	10	baked	bake	VBN
6745	3549	11	.	.	.
6745	3550	1	Any	any	DT
6745	3550	2	kind	kind	NN
6745	3550	3	of	of	IN
6745	3550	4	delicate	delicate	JJ
6745	3550	5	meat	meat	NN
6745	3550	6	can	can	MD
6745	3550	7	be	be	VB
6745	3550	8	used	use	VBN
6745	3550	9	,	,	,
6745	3550	10	the	the	DT
6745	3550	11	_	_	NNP
6745	3550	12	soufflé	soufflé	NN
6745	3550	13	_	_	NNP
6745	3550	14	taking	take	VBG
6745	3550	15	the	the	DT
6745	3550	16	name	name	NN
6745	3550	17	of	of	IN
6745	3550	18	the	the	DT
6745	3550	19	meat	meat	NN
6745	3550	20	of	of	IN
6745	3550	21	which	which	WDT
6745	3550	22	it	-PRON-	PRP
6745	3550	23	is	be	VBZ
6745	3550	24	made	make	VBN
6745	3550	25	.	.	.
6745	3551	1	Fried	Fried	NNP
6745	3551	2	Chicken	Chicken	NNP
6745	3551	3	.	.	.
6745	3552	1	Cut	cut	VB
6745	3552	2	the	the	DT
6745	3552	3	chicken	chicken	NN
6745	3552	4	into	into	IN
6745	3552	5	six	six	CD
6745	3552	6	or	or	CC
6745	3552	7	eight	eight	CD
6745	3552	8	pieces	piece	NNS
6745	3552	9	.	.	.
6745	3553	1	Season	season	NN
6745	3553	2	well	well	RB
6745	3553	3	with	with	IN
6745	3553	4	salt	salt	NN
6745	3553	5	and	and	CC
6745	3553	6	pepper	pepper	NN
6745	3553	7	.	.	.
6745	3554	1	Dip	dip	VB
6745	3554	2	in	in	IN
6745	3554	3	beaten	beat	VBN
6745	3554	4	egg	egg	NN
6745	3554	5	and	and	CC
6745	3554	6	then	then	RB
6745	3554	7	in	in	IN
6745	3554	8	fine	fine	JJ
6745	3554	9	bread	bread	NN
6745	3554	10	crumbs	crumb	VBZ
6745	3554	11	in	in	IN
6745	3554	12	which	which	WDT
6745	3554	13	there	there	EX
6745	3554	14	is	be	VBZ
6745	3554	15	one	one	CD
6745	3554	16	teaspoonful	teaspoonful	NN
6745	3554	17	of	of	IN
6745	3554	18	chopped	chop	VBN
6745	3554	19	parsley	parsley	NN
6745	3554	20	for	for	IN
6745	3554	21	every	every	DT
6745	3554	22	cupful	cupful	NN
6745	3554	23	of	of	IN
6745	3554	24	crumbs	crumb	NNS
6745	3554	25	.	.	.
6745	3555	1	Dip	dip	VB
6745	3555	2	again	again	RB
6745	3555	3	in	in	IN
6745	3555	4	the	the	DT
6745	3555	5	egg	egg	NN
6745	3555	6	and	and	CC
6745	3555	7	crumbs	crumb	NNS
6745	3555	8	.	.	.
6745	3556	1	Fry	fry	CD
6745	3556	2	ten	ten	CD
6745	3556	3	minutes	minute	NNS
6745	3556	4	in	in	IN
6745	3556	5	boiling	boil	VBG
6745	3556	6	fat	fat	NN
6745	3556	7	.	.	.
6745	3557	1	Cover	cover	VB
6745	3557	2	the	the	DT
6745	3557	3	centre	centre	NN
6745	3557	4	of	of	IN
6745	3557	5	a	a	DT
6745	3557	6	cold	cold	JJ
6745	3557	7	dish	dish	NN
6745	3557	8	with	with	IN
6745	3557	9	Tartare	Tartare	NNP
6745	3557	10	sauce	sauce	NN
6745	3557	11	.	.	.
6745	3558	1	Arrange	arrange	VB
6745	3558	2	the	the	DT
6745	3558	3	chicken	chicken	NN
6745	3558	4	on	on	IN
6745	3558	5	this	this	DT
6745	3558	6	,	,	,
6745	3558	7	and	and	CC
6745	3558	8	garnish	garnish	VB
6745	3558	9	with	with	IN
6745	3558	10	a	a	DT
6745	3558	11	border	border	NN
6745	3558	12	of	of	IN
6745	3558	13	pickled	pickle	VBN
6745	3558	14	beets	beet	NNS
6745	3558	15	.	.	.
6745	3559	1	Or	or	CC
6745	3559	2	,	,	,
6745	3559	3	it	-PRON-	PRP
6745	3559	4	can	can	MD
6745	3559	5	be	be	VB
6745	3559	6	served	serve	VBN
6745	3559	7	with	with	IN
6745	3559	8	cream	cream	NN
6745	3559	9	sauce	sauce	NN
6745	3559	10	.	.	.
6745	3560	1	Blanquette	Blanquette	NNP
6745	3560	2	of	of	IN
6745	3560	3	Chicken	Chicken	NNP
6745	3560	4	.	.	.
6745	3561	1	One	one	CD
6745	3561	2	quart	quart	NN
6745	3561	3	of	of	IN
6745	3561	4	cooked	cooked	JJ
6745	3561	5	chicken	chicken	NN
6745	3561	6	,	,	,
6745	3561	7	cut	cut	VBN
6745	3561	8	in	in	IN
6745	3561	9	delicate	delicate	JJ
6745	3561	10	pieces	piece	NNS
6745	3561	11	;	;	:
6745	3561	12	one	one	CD
6745	3561	13	large	large	JJ
6745	3561	14	cupful	cupful	NN
6745	3561	15	of	of	IN
6745	3561	16	white	white	JJ
6745	3561	17	stock	stock	NN
6745	3561	18	,	,	,
6745	3561	19	three	three	CD
6745	3561	20	table	table	NN
6745	3561	21	-	-	HYPH
6745	3561	22	spoonfuls	spoonful	NNS
6745	3561	23	of	of	IN
6745	3561	24	butter	butter	NN
6745	3561	25	,	,	,
6745	3561	26	a	a	DT
6745	3561	27	heaping	heaping	NN
6745	3561	28	table-	table-	XX
6745	3561	29	spoonful	spoonful	JJ
6745	3561	30	of	of	IN
6745	3561	31	flour	flour	NN
6745	3561	32	,	,	,
6745	3561	33	one	one	CD
6745	3561	34	teaspoonful	teaspoonful	NN
6745	3561	35	of	of	IN
6745	3561	36	lemon	lemon	NN
6745	3561	37	juice	juice	NN
6745	3561	38	,	,	,
6745	3561	39	one	one	CD
6745	3561	40	cupful	cupful	NN
6745	3561	41	of	of	IN
6745	3561	42	cream	cream	NN
6745	3561	43	or	or	CC
6745	3561	44	milk	milk	NN
6745	3561	45	,	,	,
6745	3561	46	the	the	DT
6745	3561	47	yolks	yolk	NNS
6745	3561	48	of	of	IN
6745	3561	49	four	four	CD
6745	3561	50	eggs	egg	NNS
6745	3561	51	,	,	,
6745	3561	52	salt	salt	NN
6745	3561	53	,	,	,
6745	3561	54	pepper	pepper	NN
6745	3561	55	:	:	:
6745	3561	56	Put	put	VB
6745	3561	57	the	the	DT
6745	3561	58	butter	butter	NN
6745	3561	59	in	in	IN
6745	3561	60	the	the	DT
6745	3561	61	sauce	sauce	NN
6745	3561	62	-	-	HYPH
6745	3561	63	pan	pan	NN
6745	3561	64	,	,	,
6745	3561	65	and	and	CC
6745	3561	66	when	when	WRB
6745	3561	67	hot	hot	JJ
6745	3561	68	,	,	,
6745	3561	69	add	add	VB
6745	3561	70	the	the	DT
6745	3561	71	flour	flour	NN
6745	3561	72	.	.	.
6745	3562	1	Stir	stir	VB
6745	3562	2	until	until	IN
6745	3562	3	smooth	smooth	JJ
6745	3562	4	,	,	,
6745	3562	5	but	but	CC
6745	3562	6	not	not	RB
6745	3562	7	brown	brown	JJ
6745	3562	8	.	.	.
6745	3563	1	Add	add	VB
6745	3563	2	the	the	DT
6745	3563	3	stock	stock	NN
6745	3563	4	,	,	,
6745	3563	5	and	and	CC
6745	3563	6	cook	cook	VB
6745	3563	7	two	two	CD
6745	3563	8	minutes	minute	NNS
6745	3563	9	;	;	:
6745	3563	10	then	then	RB
6745	3563	11	add	add	VB
6745	3563	12	the	the	DT
6745	3563	13	seasoning	seasoning	NN
6745	3563	14	and	and	CC
6745	3563	15	cream	cream	NN
6745	3563	16	.	.	.
6745	3564	1	As	as	RB
6745	3564	2	soon	soon	RB
6745	3564	3	as	as	IN
6745	3564	4	this	this	DT
6745	3564	5	boils	boil	VBZ
6745	3564	6	up	up	RP
6745	3564	7	,	,	,
6745	3564	8	add	add	VB
6745	3564	9	the	the	DT
6745	3564	10	chicken	chicken	NN
6745	3564	11	.	.	.
6745	3565	1	Cook	cook	VB
6745	3565	2	ten	ten	CD
6745	3565	3	minutes	minute	NNS
6745	3565	4	.	.	.
6745	3566	1	Beat	beat	VB
6745	3566	2	the	the	DT
6745	3566	3	yolks	yolk	NNS
6745	3566	4	of	of	IN
6745	3566	5	the	the	DT
6745	3566	6	eggs	egg	NNS
6745	3566	7	with	with	IN
6745	3566	8	four	four	CD
6745	3566	9	table	table	NN
6745	3566	10	-	-	HYPH
6745	3566	11	spoonfuls	spoonful	NNS
6745	3566	12	of	of	IN
6745	3566	13	milk	milk	NN
6745	3566	14	.	.	.
6745	3567	1	Stir	stir	VB
6745	3567	2	into	into	IN
6745	3567	3	the	the	DT
6745	3567	4	blanquette	blanquette	NN
6745	3567	5	.	.	.
6745	3568	1	Cook	cook	VB
6745	3568	2	about	about	RB
6745	3568	3	half	half	PDT
6745	3568	4	a	a	DT
6745	3568	5	minute	minute	NN
6745	3568	6	longer	long	RBR
6745	3568	7	.	.	.
6745	3569	1	This	this	DT
6745	3569	2	can	can	MD
6745	3569	3	be	be	VB
6745	3569	4	served	serve	VBN
6745	3569	5	in	in	IN
6745	3569	6	a	a	DT
6745	3569	7	rice	rice	NN
6745	3569	8	or	or	CC
6745	3569	9	potato	potato	NN
6745	3569	10	border	border	NN
6745	3569	11	,	,	,
6745	3569	12	in	in	IN
6745	3569	13	a	a	DT
6745	3569	14	_	_	NNP
6745	3569	15	crôustade	crôustade	NN
6745	3569	16	_	_	NNP
6745	3569	17	,	,	,
6745	3569	18	on	on	IN
6745	3569	19	a	a	DT
6745	3569	20	hot	hot	JJ
6745	3569	21	dish	dish	NN
6745	3569	22	,	,	,
6745	3569	23	or	or	CC
6745	3569	24	with	with	IN
6745	3569	25	a	a	DT
6745	3569	26	garnish	garnish	NN
6745	3569	27	of	of	IN
6745	3569	28	toasted	toast	VBN
6745	3569	29	or	or	CC
6745	3569	30	fried	fry	VBN
6745	3569	31	bread	bread	NN
6745	3569	32	.	.	.
6745	3570	1	Blanquette	Blanquette	NNP
6745	3570	2	of	of	IN
6745	3570	3	Veal	Veal	NNP
6745	3570	4	and	and	CC
6745	3570	5	Ham	Ham	NNP
6745	3570	6	.	.	.
6745	3571	1	Half	half	PDT
6745	3571	2	a	a	DT
6745	3571	3	pint	pint	NN
6745	3571	4	of	of	IN
6745	3571	5	boiled	boil	VBN
6745	3571	6	ham	ham	NN
6745	3571	7	,	,	,
6745	3571	8	one	one	CD
6745	3571	9	pint	pint	NN
6745	3571	10	and	and	CC
6745	3571	11	a	a	DT
6745	3571	12	half	half	NN
6745	3571	13	of	of	IN
6745	3571	14	cooked	cook	VBN
6745	3571	15	veal	veal	NN
6745	3571	16	,	,	,
6745	3571	17	one	one	CD
6745	3571	18	pint	pint	NN
6745	3571	19	of	of	IN
6745	3571	20	cream	cream	NN
6745	3571	21	sauce	sauce	NN
6745	3571	22	,	,	,
6745	3571	23	one	one	CD
6745	3571	24	teaspoonful	teaspoonful	NN
6745	3571	25	of	of	IN
6745	3571	26	lemon	lemon	NN
6745	3571	27	juice	juice	NN
6745	3571	28	,	,	,
6745	3571	29	the	the	DT
6745	3571	30	yolks	yolk	NNS
6745	3571	31	of	of	IN
6745	3571	32	two	two	CD
6745	3571	33	uncooked	uncooked	JJ
6745	3571	34	eggs	egg	NNS
6745	3571	35	,	,	,
6745	3571	36	salt	salt	NN
6745	3571	37	,	,	,
6745	3571	38	pepper	pepper	NN
6745	3571	39	,	,	,
6745	3571	40	two	two	CD
6745	3571	41	hard	hard	RB
6745	3571	42	-	-	HYPH
6745	3571	43	boiled	boil	VBN
6745	3571	44	eggs	egg	NNS
6745	3571	45	.	.	.
6745	3572	1	Have	have	VBP
6745	3572	2	the	the	DT
6745	3572	3	veal	veal	NN
6745	3572	4	and	and	CC
6745	3572	5	ham	ham	NN
6745	3572	6	cut	cut	VBN
6745	3572	7	in	in	IN
6745	3572	8	delicate	delicate	JJ
6745	3572	9	pieces	piece	NNS
6745	3572	10	,	,	,
6745	3572	11	which	which	WDT
6745	3572	12	add	add	VBP
6745	3572	13	with	with	IN
6745	3572	14	the	the	DT
6745	3572	15	seasoning	seasoning	NN
6745	3572	16	to	to	IN
6745	3572	17	the	the	DT
6745	3572	18	sauce	sauce	NN
6745	3572	19	.	.	.
6745	3573	1	When	when	WRB
6745	3573	2	it	-PRON-	PRP
6745	3573	3	boils	boil	VBZ
6745	3573	4	up	up	RP
6745	3573	5	,	,	,
6745	3573	6	add	add	VB
6745	3573	7	the	the	DT
6745	3573	8	yolks	yolk	NNS
6745	3573	9	,	,	,
6745	3573	10	which	which	WDT
6745	3573	11	have	have	VBP
6745	3573	12	been	be	VBN
6745	3573	13	beaten	beat	VBN
6745	3573	14	with	with	IN
6745	3573	15	four	four	CD
6745	3573	16	table	table	NN
6745	3573	17	-	-	HYPH
6745	3573	18	spoonfuls	spoonful	NNS
6745	3573	19	of	of	IN
6745	3573	20	milled	mill	VBN
6745	3573	21	Cook	Cook	NNP
6745	3573	22	half	half	PDT
6745	3573	23	a	a	DT
6745	3573	24	minute	minute	NN
6745	3573	25	longer	long	RBR
6745	3573	26	.	.	.
6745	3574	1	Garnish	garnish	VB
6745	3574	2	with	with	IN
6745	3574	3	the	the	DT
6745	3574	4	hard	hard	RB
6745	3574	5	-	-	HYPH
6745	3574	6	boiled	boil	VBN
6745	3574	7	eggs	egg	NNS
6745	3574	8	.	.	.
6745	3575	1	Salmis	Salmis	NNP
6745	3575	2	of	of	IN
6745	3575	3	Game	Game	NNP
6745	3575	4	,	,	,
6745	3575	5	Take	take	VB
6745	3575	6	the	the	DT
6745	3575	7	remains	remain	NNS
6745	3575	8	of	of	IN
6745	3575	9	a	a	DT
6745	3575	10	game	game	NN
6745	3575	11	dinner	dinner	NN
6745	3575	12	,	,	,
6745	3575	13	say	say	VBP
6745	3575	14	two	two	CD
6745	3575	15	or	or	CC
6745	3575	16	three	three	CD
6745	3575	17	grouse	grouse	NN
6745	3575	18	.	.	.
6745	3576	1	Cut	cut	VB
6745	3576	2	all	all	PDT
6745	3576	3	the	the	DT
6745	3576	4	meat	meat	NN
6745	3576	5	from	from	IN
6745	3576	6	the	the	DT
6745	3576	7	bones	bone	NNS
6745	3576	8	,	,	,
6745	3576	9	in	in	IN
6745	3576	10	as	as	IN
6745	3576	11	handsome	handsome	JJ
6745	3576	12	pieces	piece	NNS
6745	3576	13	as	as	IN
6745	3576	14	possible	possible	JJ
6745	3576	15	,	,	,
6745	3576	16	and	and	CC
6745	3576	17	set	set	VB
6745	3576	18	aside	aside	RB
6745	3576	19	.	.	.
6745	3577	1	Break	break	VB
6745	3577	2	up	up	RP
6745	3577	3	the	the	DT
6745	3577	4	bones	bone	NNS
6745	3577	5	,	,	,
6745	3577	6	and	and	CC
6745	3577	7	put	put	VBN
6745	3577	8	on	on	RP
6745	3577	9	to	to	TO
6745	3577	10	boil	boil	VB
6745	3577	11	with	with	IN
6745	3577	12	three	three	CD
6745	3577	13	pints	pint	NNS
6745	3577	14	of	of	IN
6745	3577	15	water	water	NN
6745	3577	16	and	and	CC
6745	3577	17	two	two	CD
6745	3577	18	cloves	clove	NNS
6745	3577	19	.	.	.
6745	3578	1	Boil	boil	VB
6745	3578	2	down	down	RP
6745	3578	3	to	to	IN
6745	3578	4	a	a	DT
6745	3578	5	pint	pint	NN
6745	3578	6	and	and	CC
6745	3578	7	a	a	DT
6745	3578	8	half	half	NN
6745	3578	9	.	.	.
6745	3579	1	Put	put	VB
6745	3579	2	three	three	CD
6745	3579	3	table-	table-	NN
6745	3579	4	spoonfuls	spoonful	NNS
6745	3579	5	of	of	IN
6745	3579	6	butter	butter	NN
6745	3579	7	and	and	CC
6745	3579	8	two	two	CD
6745	3579	9	onions	onion	NNS
6745	3579	10	,	,	,
6745	3579	11	cut	cut	VBN
6745	3579	12	in	in	IN
6745	3579	13	slices	slice	NNS
6745	3579	14	,	,	,
6745	3579	15	on	on	RB
6745	3579	16	to	to	IN
6745	3579	17	fry	fry	VB
6745	3579	18	.	.	.
6745	3580	1	Stir	stir	VB
6745	3580	2	all	all	PDT
6745	3580	3	the	the	DT
6745	3580	4	time	time	NN
6745	3580	5	until	until	IN
6745	3580	6	the	the	DT
6745	3580	7	onions	onion	NNS
6745	3580	8	begin	begin	VBP
6745	3580	9	to	to	TO
6745	3580	10	brown	brown	VB
6745	3580	11	;	;	:
6745	3580	12	then	then	RB
6745	3580	13	add	add	VB
6745	3580	14	two	two	CD
6745	3580	15	spoonfuls	spoonful	NNS
6745	3580	16	of	of	IN
6745	3580	17	flour	flour	NN
6745	3580	18	,	,	,
6745	3580	19	and	and	CC
6745	3580	20	stir	stir	VB
6745	3580	21	until	until	IN
6745	3580	22	a	a	DT
6745	3580	23	rich	rich	JJ
6745	3580	24	dark	dark	JJ
6745	3580	25	brown	brown	NN
6745	3580	26	.	.	.
6745	3581	1	Strain	strain	VB
6745	3581	2	the	the	DT
6745	3581	3	broth	broth	NN
6745	3581	4	on	on	IN
6745	3581	5	this	this	DT
6745	3581	6	.	.	.
6745	3582	1	Stir	stir	VB
6745	3582	2	a	a	DT
6745	3582	3	minute	minute	NN
6745	3582	4	,	,	,
6745	3582	5	and	and	CC
6745	3582	6	add	add	VB
6745	3582	7	one	one	CD
6745	3582	8	teaspoonful	teaspoonful	NN
6745	3582	9	of	of	IN
6745	3582	10	lemon	lemon	NN
6745	3582	11	juice	juice	NN
6745	3582	12	and	and	CC
6745	3582	13	salt	salt	NN
6745	3582	14	and	and	CC
6745	3582	15	pepper	pepper	NN
6745	3582	16	to	to	TO
6745	3582	17	taste	taste	VB
6745	3582	18	;	;	:
6745	3582	19	if	if	IN
6745	3582	20	you	-PRON-	PRP
6745	3582	21	like	like	VBP
6745	3582	22	,	,	,
6745	3582	23	one	one	CD
6745	3582	24	table	table	NN
6745	3582	25	-	-	HYPH
6745	3582	26	spoonful	spoonful	JJ
6745	3582	27	of	of	IN
6745	3582	28	Leicestershire	Leicestershire	NNP
6745	3582	29	sauce	sauce	NN
6745	3582	30	,	,	,
6745	3582	31	also	also	RB
6745	3582	32	.	.	.
6745	3583	1	Add	add	VB
6745	3583	2	the	the	DT
6745	3583	3	cold	cold	JJ
6745	3583	4	game	game	NN
6745	3583	5	,	,	,
6745	3583	6	and	and	CC
6745	3583	7	simmer	simmer	JJ
6745	3583	8	fifteen	fifteen	CD
6745	3583	9	minutes	minute	NNS
6745	3583	10	.	.	.
6745	3584	1	Serve	serve	VB
6745	3584	2	on	on	IN
6745	3584	3	slices	slice	NNS
6745	3584	4	of	of	IN
6745	3584	5	fried	fried	JJ
6745	3584	6	bread	bread	NN
6745	3584	7	.	.	.
6745	3585	1	Garnish	garnish	VB
6745	3585	2	with	with	IN
6745	3585	3	fried	fried	JJ
6745	3585	4	bread	bread	NN
6745	3585	5	and	and	CC
6745	3585	6	parsley	parsley	NN
6745	3585	7	.	.	.
6745	3586	1	This	this	DT
6745	3586	2	dish	dish	NN
6745	3586	3	can	can	MD
6745	3586	4	be	be	VB
6745	3586	5	varied	vary	VBN
6745	3586	6	by	by	IN
6745	3586	7	using	use	VBG
6745	3586	8	different	different	JJ
6745	3586	9	kinds	kind	NNS
6745	3586	10	of	of	IN
6745	3586	11	seasoning	seasoning	NN
6745	3586	12	,	,	,
6745	3586	13	and	and	CC
6745	3586	14	by	by	IN
6745	3586	15	serving	serve	VBG
6745	3586	16	sometimes	sometimes	RB
6745	3586	17	with	with	IN
6745	3586	18	rice	rice	NN
6745	3586	19	,	,	,
6745	3586	20	and	and	CC
6745	3586	21	sometimes	sometimes	RB
6745	3586	22	with	with	IN
6745	3586	23	mashed	mash	VBN
6745	3586	24	potatoes	potato	NNS
6745	3586	25	,	,	,
6745	3586	26	for	for	IN
6745	3586	27	a	a	DT
6745	3586	28	border	border	NN
6745	3586	29	.	.	.
6745	3587	1	Half	half	PDT
6745	3587	2	a	a	DT
6745	3587	3	dozen	dozen	NN
6745	3587	4	mushrooms	mushroom	NNS
6745	3587	5	is	be	VBZ
6745	3587	6	a	a	DT
6745	3587	7	great	great	JJ
6745	3587	8	addition	addition	NN
6745	3587	9	to	to	IN
6745	3587	10	the	the	DT
6745	3587	11	dish	dish	NN
6745	3587	12	,	,	,
6745	3587	13	if	if	IN
6745	3587	14	added	add	VBN
6745	3587	15	about	about	RB
6745	3587	16	five	five	CD
6745	3587	17	minutes	minute	NNS
6745	3587	18	before	before	IN
6745	3587	19	serving	serve	VBG
6745	3587	20	.	.	.
6745	3588	1	A	a	DT
6745	3588	2	table	table	NN
6745	3588	3	-	-	HYPH
6745	3588	4	spoonful	spoonful	JJ
6745	3588	5	of	of	IN
6745	3588	6	curry	curry	NN
6745	3588	7	powder	powder	NN
6745	3588	8	,	,	,
6745	3588	9	mixed	mix	VBN
6745	3588	10	with	with	IN
6745	3588	11	a	a	DT
6745	3588	12	little	little	JJ
6745	3588	13	cold	cold	JJ
6745	3588	14	water	water	NN
6745	3588	15	,	,	,
6745	3588	16	and	and	CC
6745	3588	17	stirred	stir	VBD
6745	3588	18	in	in	RP
6745	3588	19	with	with	IN
6745	3588	20	the	the	DT
6745	3588	21	other	other	JJ
6745	3588	22	seasoning	seasoning	NN
6745	3588	23	,	,	,
6745	3588	24	will	will	MD
6745	3588	25	give	give	VB
6745	3588	26	a	a	DT
6745	3588	27	delicious	delicious	JJ
6745	3588	28	curry	curry	NN
6745	3588	29	of	of	IN
6745	3588	30	game	game	NN
6745	3588	31	.	.	.
6745	3589	1	When	when	WRB
6745	3589	2	curry	curry	NN
6745	3589	3	is	be	VBZ
6745	3589	4	used	use	VBN
6745	3589	5	,	,	,
6745	3589	6	the	the	DT
6745	3589	7	rice	rice	NN
6745	3589	8	border	border	NN
6745	3589	9	is	be	VBZ
6745	3589	10	the	the	DT
6745	3589	11	best	good	JJS
6745	3589	12	of	of	IN
6745	3589	13	those	those	DT
6745	3589	14	mentioned	mention	VBN
6745	3589	15	above	above	RB
6745	3589	16	.	.	.
6745	3590	1	Game	Game	NNP
6745	3590	2	Cutlets	Cutlets	NNP
6745	3590	3	à	à	NNP
6745	3590	4	la	la	NNP
6745	3590	5	Royale	Royale	NNP
6745	3590	6	.	.	.
6745	3591	1	One	one	CD
6745	3591	2	quart	quart	NN
6745	3591	3	of	of	IN
6745	3591	4	the	the	DT
6745	3591	5	tender	tender	NN
6745	3591	6	parts	part	NNS
6745	3591	7	of	of	IN
6745	3591	8	cold	cold	JJ
6745	3591	9	game	game	NN
6745	3591	10	,	,	,
6745	3591	11	cut	cut	VBN
6745	3591	12	into	into	IN
6745	3591	13	dice	dice	NN
6745	3591	14	;	;	:
6745	3591	15	one	one	CD
6745	3591	16	generous	generous	JJ
6745	3591	17	pint	pint	NN
6745	3591	18	of	of	IN
6745	3591	19	rich	rich	JJ
6745	3591	20	stock	stock	NN
6745	3591	21	,	,	,
6745	3591	22	one	one	CD
6745	3591	23	-	-	HYPH
6745	3591	24	third	third	NN
6745	3591	25	of	of	IN
6745	3591	26	a	a	DT
6745	3591	27	box	box	NN
6745	3591	28	of	of	IN
6745	3591	29	gelatine	gelatine	NN
6745	3591	30	,	,	,
6745	3591	31	one	one	CD
6745	3591	32	quart	quart	NN
6745	3591	33	of	of	IN
6745	3591	34	any	any	DT
6745	3591	35	kind	kind	NN
6745	3591	36	of	of	IN
6745	3591	37	force	force	NN
6745	3591	38	-	-	HYPH
6745	3591	39	meat	meat	NN
6745	3591	40	,	,	,
6745	3591	41	four	four	CD
6745	3591	42	cloves	clove	NNS
6745	3591	43	,	,	,
6745	3591	44	one	one	CD
6745	3591	45	table	table	NN
6745	3591	46	-	-	HYPH
6745	3591	47	spoonful	spoonful	JJ
6745	3591	48	of	of	IN
6745	3591	49	onion	onion	NN
6745	3591	50	juice	juice	NN
6745	3591	51	,	,	,
6745	3591	52	two	two	CD
6745	3591	53	of	of	IN
6745	3591	54	butter	butter	NN
6745	3591	55	,	,	,
6745	3591	56	one	one	CD
6745	3591	57	of	of	IN
6745	3591	58	flour	flour	NN
6745	3591	59	,	,	,
6745	3591	60	three	three	CD
6745	3591	61	eggs	egg	NNS
6745	3591	62	,	,	,
6745	3591	63	one	one	CD
6745	3591	64	pint	pint	NN
6745	3591	65	of	of	IN
6745	3591	66	bread	bread	NN
6745	3591	67	or	or	CC
6745	3591	68	cracker	cracker	NN
6745	3591	69	crumbs	crumb	NNS
6745	3591	70	,	,	,
6745	3591	71	salt	salt	NN
6745	3591	72	,	,	,
6745	3591	73	pepper	pepper	NN
6745	3591	74	.	.	.
6745	3592	1	Soak	soak	VB
6745	3592	2	the	the	DT
6745	3592	3	gelatine	gelatine	NN
6745	3592	4	for	for	IN
6745	3592	5	one	one	CD
6745	3592	6	hour	hour	NN
6745	3592	7	in	in	IN
6745	3592	8	half	half	PDT
6745	3592	9	a	a	DT
6745	3592	10	cupful	cupful	NN
6745	3592	11	of	of	IN
6745	3592	12	cold	cold	JJ
6745	3592	13	water	water	NN
6745	3592	14	.	.	.
6745	3593	1	Put	put	VB
6745	3593	2	the	the	DT
6745	3593	3	butter	butter	NN
6745	3593	4	in	in	IN
6745	3593	5	a	a	DT
6745	3593	6	frying	frying	JJ
6745	3593	7	-	-	HYPH
6745	3593	8	pan	pan	NN
6745	3593	9	,	,	,
6745	3593	10	and	and	CC
6745	3593	11	when	when	WRB
6745	3593	12	hot	hot	JJ
6745	3593	13	,	,	,
6745	3593	14	add	add	VB
6745	3593	15	the	the	DT
6745	3593	16	flour	flour	NN
6745	3593	17	.	.	.
6745	3594	1	Stir	stir	VB
6745	3594	2	until	until	IN
6745	3594	3	smooth	smooth	JJ
6745	3594	4	and	and	CC
6745	3594	5	brown	brown	JJ
6745	3594	6	,	,	,
6745	3594	7	and	and	CC
6745	3594	8	add	add	VB
6745	3594	9	the	the	DT
6745	3594	10	stock	stock	NN
6745	3594	11	and	and	CC
6745	3594	12	seasoning	seasoning	NN
6745	3594	13	.	.	.
6745	3595	1	Simmer	simmer	JJ
6745	3595	2	ten	ten	CD
6745	3595	3	minutes	minute	NNS
6745	3595	4	;	;	:
6745	3595	5	strain	strain	VB
6745	3595	6	upon	upon	IN
6745	3595	7	the	the	DT
6745	3595	8	game	game	NN
6745	3595	9	,	,	,
6745	3595	10	and	and	CC
6745	3595	11	simmer	simmer	JJ
6745	3595	12	fifteen	fifteen	CD
6745	3595	13	minutes	minute	NNS
6745	3595	14	longer	long	RBR
6745	3595	15	.	.	.
6745	3596	1	Beat	beat	VB
6745	3596	2	an	an	DT
6745	3596	3	egg	egg	NN
6745	3596	4	and	and	CC
6745	3596	5	add	add	VB
6745	3596	6	to	to	IN
6745	3596	7	the	the	DT
6745	3596	8	gelatine	gelatine	NN
6745	3596	9	.	.	.
6745	3597	1	Stir	stir	VB
6745	3597	2	this	this	DT
6745	3597	3	into	into	IN
6745	3597	4	the	the	DT
6745	3597	5	game	game	NN
6745	3597	6	and	and	CC
6745	3597	7	sauce	sauce	NN
6745	3597	8	and	and	CC
6745	3597	9	take	take	VB
6745	3597	10	from	from	IN
6745	3597	11	the	the	DT
6745	3597	12	fire	fire	NN
6745	3597	13	instantly	instantly	RB
6745	3597	14	.	.	.
6745	3598	1	Place	place	VB
6745	3598	2	the	the	DT
6745	3598	3	stew	stew	NN
6745	3598	4	-	-	HYPH
6745	3598	5	pan	pan	NN
6745	3598	6	in	in	IN
6745	3598	7	a	a	DT
6745	3598	8	basin	basin	NN
6745	3598	9	of	of	IN
6745	3598	10	cold	cold	JJ
6745	3598	11	water	water	NN
6745	3598	12	,	,	,
6745	3598	13	and	and	CC
6745	3598	14	stir	stir	VB
6745	3598	15	until	until	IN
6745	3598	16	it	-PRON-	PRP
6745	3598	17	begins	begin	VBZ
6745	3598	18	to	to	TO
6745	3598	19	cool	cool	VB
6745	3598	20	;	;	:
6745	3598	21	then	then	RB
6745	3598	22	turn	turn	VB
6745	3598	23	the	the	DT
6745	3598	24	mixture	mixture	NN
6745	3598	25	into	into	IN
6745	3598	26	a	a	DT
6745	3598	27	shallow	shallow	JJ
6745	3598	28	baking	baking	NN
6745	3598	29	pan	pan	NN
6745	3598	30	,	,	,
6745	3598	31	having	have	VBG
6745	3598	32	it	-PRON-	PRP
6745	3598	33	about	about	IN
6745	3598	34	an	an	DT
6745	3598	35	inch	inch	NN
6745	3598	36	thick	thick	JJ
6745	3598	37	.	.	.
6745	3599	1	Set	Set	VBN
6745	3599	2	on	on	IN
6745	3599	3	the	the	DT
6745	3599	4	ice	ice	NN
6745	3599	5	to	to	TO
6745	3599	6	harden	harden	VB
6745	3599	7	.	.	.
6745	3600	1	When	when	WRB
6745	3600	2	hard	hard	RB
6745	3600	3	,	,	,
6745	3600	4	cut	cut	VBN
6745	3600	5	into	into	IN
6745	3600	6	cutlet-	cutlet-	NNP
6745	3600	7	shaped	shaped	JJ
6745	3600	8	pieces	piece	NNS
6745	3600	9	with	with	IN
6745	3600	10	a	a	DT
6745	3600	11	knife	knife	NN
6745	3600	12	that	that	WDT
6745	3600	13	has	have	VBZ
6745	3600	14	been	be	VBN
6745	3600	15	dipped	dip	VBN
6745	3600	16	in	in	IN
6745	3600	17	hot	hot	JJ
6745	3600	18	water	water	NN
6745	3600	19	.	.	.
6745	3601	1	When	when	WRB
6745	3601	2	all	all	PDT
6745	3601	3	the	the	DT
6745	3601	4	mixture	mixture	NN
6745	3601	5	is	be	VBZ
6745	3601	6	cut	cut	VBN
6745	3601	7	,	,	,
6745	3601	8	put	put	VB
6745	3601	9	the	the	DT
6745	3601	10	pan	pan	NN
6745	3601	11	in	in	IN
6745	3601	12	another	another	DT
6745	3601	13	of	of	IN
6745	3601	14	warm	warm	JJ
6745	3601	15	water	water	NN
6745	3601	16	for	for	IN
6745	3601	17	half	half	PDT
6745	3601	18	a	a	DT
6745	3601	19	minute	minute	NN
6745	3601	20	.	.	.
6745	3602	1	This	this	DT
6745	3602	2	will	will	MD
6745	3602	3	loosen	loosen	VB
6745	3602	4	the	the	DT
6745	3602	5	cutlets	cutlet	NNS
6745	3602	6	from	from	IN
6745	3602	7	the	the	DT
6745	3602	8	bottom	bottom	NN
6745	3602	9	of	of	IN
6745	3602	10	the	the	DT
6745	3602	11	pan	pan	NN
6745	3602	12	.	.	.
6745	3603	1	Take	take	VB
6745	3603	2	them	-PRON-	PRP
6745	3603	3	out	out	RP
6745	3603	4	carefully	carefully	RB
6745	3603	5	,	,	,
6745	3603	6	cover	cover	VB
6745	3603	7	every	every	DT
6745	3603	8	part	part	NN
6745	3603	9	of	of	IN
6745	3603	10	each	each	DT
6745	3603	11	cutlet	cutlet	NN
6745	3603	12	with	with	IN
6745	3603	13	force	force	NN
6745	3603	14	-	-	HYPH
6745	3603	15	meat	meat	NN
6745	3603	16	,	,	,
6745	3603	17	and	and	CC
6745	3603	18	set	set	VBN
6745	3603	19	on	on	IN
6745	3603	20	ice	ice	NN
6745	3603	21	until	until	IN
6745	3603	22	near	near	IN
6745	3603	23	serving	serve	VBG
6745	3603	24	time	time	NN
6745	3603	25	.	.	.
6745	3604	1	When	when	WRB
6745	3604	2	ready	ready	JJ
6745	3604	3	to	to	TO
6745	3604	4	cook	cook	VB
6745	3604	5	them	-PRON-	PRP
6745	3604	6	,	,	,
6745	3604	7	beat	beat	VBD
6745	3604	8	the	the	DT
6745	3604	9	two	two	CD
6745	3604	10	eggs	egg	NNS
6745	3604	11	with	with	IN
6745	3604	12	a	a	DT
6745	3604	13	spoon	spoon	NN
6745	3604	14	.	.	.
6745	3605	1	Cover	cover	VB
6745	3605	2	the	the	DT
6745	3605	3	cutlets	cutlet	NNS
6745	3605	4	with	with	IN
6745	3605	5	this	this	DT
6745	3605	6	and	and	CC
6745	3605	7	the	the	DT
6745	3605	8	crumbs	crumb	NNS
6745	3605	9	.	.	.
6745	3606	1	Place	place	VB
6745	3606	2	a	a	DT
6745	3606	3	few	few	JJ
6745	3606	4	at	at	IN
6745	3606	5	a	a	DT
6745	3606	6	time	time	NN
6745	3606	7	in	in	IN
6745	3606	8	the	the	DT
6745	3606	9	frying	frying	NN
6745	3606	10	basket	basket	NN
6745	3606	11	,	,	,
6745	3606	12	and	and	CC
6745	3606	13	plunge	plunge	VB
6745	3606	14	them	-PRON-	PRP
6745	3606	15	into	into	IN
6745	3606	16	boiling	boil	VBG
6745	3606	17	fat	fat	NN
6745	3606	18	.	.	.
6745	3607	1	Fry	fry	CD
6745	3607	2	two	two	CD
6745	3607	3	minutes	minute	NNS
6745	3607	4	.	.	.
6745	3608	1	Drain	drain	NN
6745	3608	2	,	,	,
6745	3608	3	and	and	CC
6745	3608	4	place	place	NN
6745	3608	5	on	on	IN
6745	3608	6	brown	brown	JJ
6745	3608	7	paper	paper	NN
6745	3608	8	until	until	IN
6745	3608	9	all	all	DT
6745	3608	10	are	be	VBP
6745	3608	11	cooked	cook	VBN
6745	3608	12	.	.	.
6745	3609	1	Arrange	arrange	VB
6745	3609	2	them	-PRON-	PRP
6745	3609	3	in	in	IN
6745	3609	4	a	a	DT
6745	3609	5	circle	circle	NN
6745	3609	6	on	on	IN
6745	3609	7	a	a	DT
6745	3609	8	hot	hot	JJ
6745	3609	9	dish	dish	NN
6745	3609	10	.	.	.
6745	3610	1	Pour	pour	NN
6745	3610	2	mushroom	mushroom	NN
6745	3610	3	sauce	sauce	NN
6745	3610	4	in	in	IN
6745	3610	5	the	the	DT
6745	3610	6	centre	centre	NN
6745	3610	7	,	,	,
6745	3610	8	garnish	garnish	VB
6745	3610	9	with	with	IN
6745	3610	10	parsley	parsley	NN
6745	3610	11	,	,	,
6745	3610	12	and	and	CC
6745	3610	13	serve	serve	VB
6745	3610	14	.	.	.
6745	3611	1	Poultry	poultry	NN
6745	3611	2	cutlets	cutlet	NNS
6745	3611	3	can	can	MD
6745	3611	4	be	be	VB
6745	3611	5	prepared	prepare	VBN
6745	3611	6	and	and	CC
6745	3611	7	served	serve	VBN
6745	3611	8	in	in	IN
6745	3611	9	the	the	DT
6745	3611	10	same	same	JJ
6745	3611	11	way	way	NN
6745	3611	12	.	.	.
6745	3612	1	Cutlets	cutlet	NNS
6745	3612	2	à	à	NNP
6745	3612	3	la	la	DT
6745	3612	4	Duchesse	Duchesse	NNP
6745	3612	5	.	.	.
6745	3613	1	Two	two	CD
6745	3613	2	pounds	pound	NNS
6745	3613	3	of	of	IN
6745	3613	4	Lamb	Lamb	NNP
6745	3613	5	,	,	,
6745	3613	6	mutton	mutton	NN
6745	3613	7	or	or	CC
6745	3613	8	veal	veal	NN
6745	3613	9	cutlets	cutlet	NNS
6745	3613	10	,	,	,
6745	3613	11	one	one	CD
6745	3613	12	large	large	JJ
6745	3613	13	cupful	cupful	NN
6745	3613	14	of	of	IN
6745	3613	15	cream	cream	NN
6745	3613	16	,	,	,
6745	3613	17	one	one	CD
6745	3613	18	table	table	NN
6745	3613	19	-	-	HYPH
6745	3613	20	spoonful	spoonful	JJ
6745	3613	21	of	of	IN
6745	3613	22	onion	onion	NN
6745	3613	23	juice	juice	NN
6745	3613	24	,	,	,
6745	3613	25	four	four	CD
6745	3613	26	table	table	NN
6745	3613	27	-	-	HYPH
6745	3613	28	Spoonfuls	spoonful	NNS
6745	3613	29	of	of	IN
6745	3613	30	butter	butter	NN
6745	3613	31	,	,	,
6745	3613	32	one	one	CD
6745	3613	33	of	of	IN
6745	3613	34	flour	flour	NN
6745	3613	35	,	,	,
6745	3613	36	two	two	CD
6745	3613	37	whole	whole	JJ
6745	3613	38	eggs	egg	NNS
6745	3613	39	,	,	,
6745	3613	40	the	the	DT
6745	3613	41	yolks	yolk	NNS
6745	3613	42	of	of	IN
6745	3613	43	four	four	CD
6745	3613	44	more	more	JJR
6745	3613	45	,	,	,
6745	3613	46	two	two	CD
6745	3613	47	table	table	NN
6745	3613	48	-	-	HYPH
6745	3613	49	spoonfuls	spoonful	NNS
6745	3613	50	of	of	IN
6745	3613	51	finely	finely	RB
6745	3613	52	-	-	HYPH
6745	3613	53	chopped	chop	VBN
6745	3613	54	ham	ham	NN
6745	3613	55	,	,	,
6745	3613	56	one	one	CD
6745	3613	57	of	of	IN
6745	3613	58	lemon	lemon	NN
6745	3613	59	juice	juice	NN
6745	3613	60	and	and	CC
6745	3613	61	salt	salt	NN
6745	3613	62	and	and	CC
6745	3613	63	pepper	pepper	NN
6745	3613	64	to	to	IN
6745	3613	65	taste	taste	NN
6745	3613	66	.	.	.
6745	3614	1	Put	put	VB
6745	3614	2	two	two	CD
6745	3614	3	table	table	NN
6745	3614	4	-	-	HYPH
6745	3614	5	spoonfuls	spoonful	NNS
6745	3614	6	of	of	IN
6745	3614	7	the	the	DT
6745	3614	8	butter	butter	NN
6745	3614	9	in	in	IN
6745	3614	10	the	the	DT
6745	3614	11	frying	frying	JJ
6745	3614	12	-	-	HYPH
6745	3614	13	pan	pan	NN
6745	3614	14	.	.	.
6745	3615	1	Season	season	VB
6745	3615	2	the	the	DT
6745	3615	3	cutlets	cutlet	NNS
6745	3615	4	with	with	IN
6745	3615	5	salt	salt	NN
6745	3615	6	and	and	CC
6745	3615	7	pepper	pepper	NN
6745	3615	8	,	,	,
6745	3615	9	and	and	CC
6745	3615	10	when	when	WRB
6745	3615	11	the	the	DT
6745	3615	12	butter	butter	NN
6745	3615	13	is	be	VBZ
6745	3615	14	hot	hot	JJ
6745	3615	15	,	,	,
6745	3615	16	put	put	VB
6745	3615	17	them	-PRON-	PRP
6745	3615	18	in	in	IN
6745	3615	19	it	-PRON-	PRP
6745	3615	20	.	.	.
6745	3616	1	Fry	fry	VB
6745	3616	2	gently	gently	RB
6745	3616	3	for	for	IN
6745	3616	4	five	five	CD
6745	3616	5	minutes	minute	NNS
6745	3616	6	,	,	,
6745	3616	7	if	if	IN
6745	3616	8	lamb	lamb	NN
6745	3616	9	or	or	CC
6745	3616	10	mutton	mutton	NN
6745	3616	11	,	,	,
6745	3616	12	but	but	CC
6745	3616	13	if	if	IN
6745	3616	14	veal	veal	NN
6745	3616	15	,	,	,
6745	3616	16	put	put	VB
6745	3616	17	a	a	DT
6745	3616	18	cover	cover	NN
6745	3616	19	on	on	IN
6745	3616	20	the	the	DT
6745	3616	21	pan	pan	NN
6745	3616	22	,	,	,
6745	3616	23	and	and	CC
6745	3616	24	fry	fry	VB
6745	3616	25	very	very	RB
6745	3616	26	slowly	slowly	RB
6745	3616	27	for	for	IN
6745	3616	28	fifteen	fifteen	CD
6745	3616	29	minutes	minute	NNS
6745	3616	30	.	.	.
6745	3617	1	Set	Set	VBN
6745	3617	2	away	away	RB
6745	3617	3	to	to	IN
6745	3617	4	cool	cool	JJ
6745	3617	5	.	.	.
6745	3618	1	Put	put	VB
6745	3618	2	the	the	DT
6745	3618	3	remainder	remainder	NN
6745	3618	4	of	of	IN
6745	3618	5	the	the	DT
6745	3618	6	butter	butter	NN
6745	3618	7	in	in	IN
6745	3618	8	a	a	DT
6745	3618	9	small	small	JJ
6745	3618	10	frying	frying	NN
6745	3618	11	-	-	HYPH
6745	3618	12	pan	pan	NN
6745	3618	13	,	,	,
6745	3618	14	and	and	CC
6745	3618	15	when	when	WRB
6745	3618	16	hot	hot	JJ
6745	3618	17	,	,	,
6745	3618	18	stir	stir	VBP
6745	3618	19	in	in	IN
6745	3618	20	the	the	DT
6745	3618	21	flour	flour	NN
6745	3618	22	.	.	.
6745	3619	1	Cook	cook	VB
6745	3619	2	one	one	CD
6745	3619	3	minute	minute	NN
6745	3619	4	,	,	,
6745	3619	5	stirring	stir	VBG
6745	3619	6	all	all	PDT
6745	3619	7	the	the	DT
6745	3619	8	time	time	NN
6745	3619	9	,	,	,
6745	3619	10	and	and	CC
6745	3619	11	being	be	VBG
6745	3619	12	careful	careful	JJ
6745	3619	13	not	not	RB
6745	3619	14	to	to	TO
6745	3619	15	brown	brown	VB
6745	3619	16	.	.	.
6745	3620	1	Stir	stir	VB
6745	3620	2	in	in	IN
6745	3620	3	the	the	DT
6745	3620	4	cream	cream	NN
6745	3620	5	.	.	.
6745	3621	1	Have	have	VBP
6745	3621	2	the	the	DT
6745	3621	3	ham	ham	NN
6745	3621	4	,	,	,
6745	3621	5	the	the	DT
6745	3621	6	yolks	yolk	NNS
6745	3621	7	of	of	IN
6745	3621	8	eggs	egg	NNS
6745	3621	9	and	and	CC
6745	3621	10	the	the	DT
6745	3621	11	onion	onion	NN
6745	3621	12	and	and	CC
6745	3621	13	lemon	lemon	NN
6745	3621	14	juice	juice	NN
6745	3621	15	beaten	beat	VBN
6745	3621	16	together	together	RB
6745	3621	17	.	.	.
6745	3622	1	Stir	stir	VB
6745	3622	2	this	this	DT
6745	3622	3	mixture	mixture	NN
6745	3622	4	into	into	IN
6745	3622	5	the	the	DT
6745	3622	6	boiling	boiling	NN
6745	3622	7	sauce	sauce	NN
6745	3622	8	.	.	.
6745	3623	1	Stir	stir	VB
6745	3623	2	for	for	IN
6745	3623	3	about	about	RB
6745	3623	4	one	one	CD
6745	3623	5	minute	minute	NN
6745	3623	6	,	,	,
6745	3623	7	and	and	CC
6745	3623	8	remove	remove	VB
6745	3623	9	from	from	IN
6745	3623	10	the	the	DT
6745	3623	11	fire	fire	NN
6745	3623	12	.	.	.
6745	3624	1	Season	season	NN
6745	3624	2	well	well	RB
6745	3624	3	with	with	IN
6745	3624	4	pepper	pepper	NN
6745	3624	5	and	and	CC
6745	3624	6	salt	salt	NN
6745	3624	7	.	.	.
6745	3625	1	Dip	dip	VB
6745	3625	2	the	the	DT
6745	3625	3	cutlets	cutlet	NNS
6745	3625	4	in	in	IN
6745	3625	5	this	this	DT
6745	3625	6	sauce	sauce	NN
6745	3625	7	,	,	,
6745	3625	8	being	be	VBG
6745	3625	9	careful	careful	JJ
6745	3625	10	to	to	TO
6745	3625	11	cover	cover	VB
6745	3625	12	every	every	DT
6745	3625	13	part	part	NN
6745	3625	14	,	,	,
6745	3625	15	and	and	CC
6745	3625	16	set	set	VB
6745	3625	17	away	away	RB
6745	3625	18	to	to	IN
6745	3625	19	cool	cool	JJ
6745	3625	20	.	.	.
6745	3626	1	When	when	WRB
6745	3626	2	cold	cold	JJ
6745	3626	3	,	,	,
6745	3626	4	dip	dip	VB
6745	3626	5	them	-PRON-	PRP
6745	3626	6	in	in	IN
6745	3626	7	beaten	beat	VBN
6745	3626	8	egg	egg	NN
6745	3626	9	and	and	CC
6745	3626	10	in	in	IN
6745	3626	11	bread	bread	NN
6745	3626	12	crumbs	crumb	NNS
6745	3626	13	.	.	.
6745	3627	1	Fry	fry	CD
6745	3627	2	in	in	IN
6745	3627	3	boiling	boil	VBG
6745	3627	4	fat	fat	NN
6745	3627	5	for	for	IN
6745	3627	6	one	one	CD
6745	3627	7	minute	minute	NN
6745	3627	8	.	.	.
6745	3628	1	Arrange	arrange	VB
6745	3628	2	them	-PRON-	PRP
6745	3628	3	in	in	IN
6745	3628	4	a	a	DT
6745	3628	5	circle	circle	NN
6745	3628	6	on	on	IN
6745	3628	7	a	a	DT
6745	3628	8	hot	hot	JJ
6745	3628	9	dish	dish	NN
6745	3628	10	,	,	,
6745	3628	11	and	and	CC
6745	3628	12	have	have	VBP
6745	3628	13	green	green	JJ
6745	3628	14	peas	pea	NNS
6745	3628	15	in	in	IN
6745	3628	16	the	the	DT
6745	3628	17	centre	centre	NN
6745	3628	18	and	and	CC
6745	3628	19	cream	cream	NN
6745	3628	20	sauce	sauce	NN
6745	3628	21	poured	pour	VBN
6745	3628	22	around	around	RB
6745	3628	23	.	.	.
6745	3629	1	Cutlets	cutlet	NNS
6745	3629	2	served	serve	VBD
6745	3629	3	in	in	IN
6745	3629	4	Papillotes	Papillotes	NNP
6745	3629	5	.	.	.
6745	3630	1	Fold	fold	VB
6745	3630	2	and	and	CC
6745	3630	3	cut	cut	VB
6745	3630	4	half	half	JJ
6745	3630	5	sheets	sheet	NNS
6745	3630	6	of	of	IN
6745	3630	7	thick	thick	JJ
6745	3630	8	white	white	JJ
6745	3630	9	paper	paper	NN
6745	3630	10	,	,	,
6745	3630	11	about	about	IN
6745	3630	12	the	the	DT
6745	3630	13	size	size	NN
6745	3630	14	of	of	IN
6745	3630	15	commercial	commercial	JJ
6745	3630	16	note	note	NN
6745	3630	17	,	,	,
6745	3630	18	so	so	IN
6745	3630	19	that	that	IN
6745	3630	20	when	when	WRB
6745	3630	21	opened	open	VBN
6745	3630	22	they	-PRON-	PRP
6745	3630	23	will	will	MD
6745	3630	24	be	be	VB
6745	3630	25	heart	heart	NN
6745	3630	26	-	-	HYPH
6745	3630	27	shaped	shape	VBN
6745	3630	28	.	.	.
6745	3631	1	Dip	dip	VB
6745	3631	2	them	-PRON-	PRP
6745	3631	3	in	in	IN
6745	3631	4	melted	melted	JJ
6745	3631	5	butter	butter	NN
6745	3631	6	and	and	CC
6745	3631	7	set	set	VB
6745	3631	8	aside	aside	RB
6745	3631	9	.	.	.
6745	3632	1	After	after	IN
6745	3632	2	trimming	trim	VBG
6745	3632	3	all	all	PDT
6745	3632	4	the	the	DT
6745	3632	5	fat	fat	NN
6745	3632	6	from	from	IN
6745	3632	7	lamb	lamb	NN
6745	3632	8	or	or	CC
6745	3632	9	mutton	mutton	NN
6745	3632	10	chops	chop	NNS
6745	3632	11	,	,	,
6745	3632	12	season	season	VB
6745	3632	13	them	-PRON-	PRP
6745	3632	14	with	with	IN
6745	3632	15	pepper	pepper	NN
6745	3632	16	and	and	CC
6745	3632	17	salt	salt	NN
6745	3632	18	.	.	.
6745	3633	1	Put	put	VB
6745	3633	2	three	three	CD
6745	3633	3	table	table	NN
6745	3633	4	-	-	HYPH
6745	3633	5	spoonfuls	spoonful	NNS
6745	3633	6	of	of	IN
6745	3633	7	butter	butter	NN
6745	3633	8	in	in	IN
6745	3633	9	the	the	DT
6745	3633	10	frying	fry	VBG
6745	3633	11	pan	pan	NN
6745	3633	12	,	,	,
6745	3633	13	and	and	CC
6745	3633	14	when	when	WRB
6745	3633	15	melted	melt	VBN
6745	3633	16	,	,	,
6745	3633	17	lay	lie	VBD
6745	3633	18	in	in	IN
6745	3633	19	the	the	DT
6745	3633	20	chops	chop	NNS
6745	3633	21	,	,	,
6745	3633	22	and	and	CC
6745	3633	23	cook	cook	VB
6745	3633	24	slowly	slowly	RB
6745	3633	25	for	for	IN
6745	3633	26	fifteen	fifteen	CD
6745	3633	27	minutes	minute	NNS
6745	3633	28	.	.	.
6745	3634	1	Add	add	VB
6745	3634	2	one	one	CD
6745	3634	3	teaspoonful	teaspoonful	NN
6745	3634	4	of	of	IN
6745	3634	5	finely	finely	RB
6745	3634	6	-	-	HYPH
6745	3634	7	chopped	chop	VBN
6745	3634	8	parsley	parsley	NN
6745	3634	9	,	,	,
6745	3634	10	one	one	CD
6745	3634	11	teaspoonful	teaspoonful	NN
6745	3634	12	of	of	IN
6745	3634	13	lemon	lemon	NN
6745	3634	14	juice	juice	NN
6745	3634	15	and	and	CC
6745	3634	16	one	one	CD
6745	3634	17	table-	table-	NN
6745	3634	18	spoonful	spoonful	JJ
6745	3634	19	of	of	IN
6745	3634	20	Halford	Halford	NNP
6745	3634	21	sauce	sauce	NN
6745	3634	22	.	.	.
6745	3635	1	Dredge	dredge	VB
6745	3635	2	with	with	IN
6745	3635	3	one	one	CD
6745	3635	4	heaping	heaping	NN
6745	3635	5	table	table	NN
6745	3635	6	-	-	HYPH
6745	3635	7	spoonful	spoonful	JJ
6745	3635	8	of	of	IN
6745	3635	9	flour	flour	NN
6745	3635	10	,	,	,
6745	3635	11	and	and	CC
6745	3635	12	cook	cook	VB
6745	3635	13	quickly	quickly	RB
6745	3635	14	five	five	CD
6745	3635	15	minutes	minute	NNS
6745	3635	16	longer	long	RBR
6745	3635	17	.	.	.
6745	3636	1	Take	take	VB
6745	3636	2	up	up	RP
6745	3636	3	the	the	DT
6745	3636	4	cutlets	cutlet	NNS
6745	3636	5	,	,	,
6745	3636	6	and	and	CC
6745	3636	7	add	add	VB
6745	3636	8	to	to	IN
6745	3636	9	the	the	DT
6745	3636	10	sauce	sauce	NN
6745	3636	11	in	in	IN
6745	3636	12	the	the	DT
6745	3636	13	pan	pan	NN
6745	3636	14	four	four	CD
6745	3636	15	table	table	NN
6745	3636	16	-	-	HYPH
6745	3636	17	spoonfuls	spoonful	NNS
6745	3636	18	of	of	IN
6745	3636	19	glaze	glaze	NN
6745	3636	20	and	and	CC
6745	3636	21	four	four	CD
6745	3636	22	of	of	IN
6745	3636	23	water	water	NN
6745	3636	24	.	.	.
6745	3637	1	Stir	stir	VB
6745	3637	2	until	until	IN
6745	3637	3	the	the	DT
6745	3637	4	glaze	glaze	NN
6745	3637	5	is	be	VBZ
6745	3637	6	melted	melt	VBN
6745	3637	7	,	,	,
6745	3637	8	and	and	CC
6745	3637	9	set	set	VBD
6745	3637	10	away	away	RB
6745	3637	11	to	to	IN
6745	3637	12	cool	cool	JJ
6745	3637	13	.	.	.
6745	3638	1	When	when	WRB
6745	3638	2	the	the	DT
6745	3638	3	sauce	sauce	NN
6745	3638	4	is	be	VBZ
6745	3638	5	cold	cold	JJ
6745	3638	6	,	,	,
6745	3638	7	spread	spread	VB
6745	3638	8	it	-PRON-	PRP
6745	3638	9	on	on	IN
6745	3638	10	the	the	DT
6745	3638	11	cutlets	cutlet	NNS
6745	3638	12	.	.	.
6745	3639	1	Now	now	RB
6745	3639	2	place	place	VB
6745	3639	3	these	these	DT
6745	3639	4	,	,	,
6745	3639	5	one	one	CD
6745	3639	6	by	by	IN
6745	3639	7	one	one	CD
6745	3639	8	,	,	,
6745	3639	9	on	on	IN
6745	3639	10	one	one	CD
6745	3639	11	side	side	NN
6745	3639	12	of	of	IN
6745	3639	13	the	the	DT
6745	3639	14	papers	paper	NNS
6745	3639	15	,	,	,
6745	3639	16	having	have	VBG
6745	3639	17	the	the	DT
6745	3639	18	bones	bone	NNS
6745	3639	19	turned	turn	VBD
6745	3639	20	toward	toward	IN
6745	3639	21	the	the	DT
6745	3639	22	centre	centre	NN
6745	3639	23	.	.	.
6745	3640	1	Fold	fold	VB
6745	3640	2	the	the	DT
6745	3640	3	papers	paper	NNS
6745	3640	4	and	and	CC
6745	3640	5	carefully	carefully	RB
6745	3640	6	turn	turn	VB
6745	3640	7	in	in	RP
6745	3640	8	the	the	DT
6745	3640	9	edges	edge	NNS
6745	3640	10	.	.	.
6745	3641	1	When	when	WRB
6745	3641	2	all	all	DT
6745	3641	3	are	be	VBP
6745	3641	4	done	do	VBN
6745	3641	5	,	,	,
6745	3641	6	place	place	VB
6745	3641	7	them	-PRON-	PRP
6745	3641	8	in	in	IN
6745	3641	9	a	a	DT
6745	3641	10	pan	pan	NN
6745	3641	11	,	,	,
6745	3641	12	and	and	CC
6745	3641	13	put	put	VBD
6745	3641	14	into	into	IN
6745	3641	15	a	a	DT
6745	3641	16	moderate	moderate	JJ
6745	3641	17	oven	oven	NN
6745	3641	18	for	for	IN
6745	3641	19	ten	ten	CD
6745	3641	20	minutes	minute	NNS
6745	3641	21	;	;	:
6745	3641	22	then	then	RB
6745	3641	23	place	place	VB
6745	3641	24	them	-PRON-	PRP
6745	3641	25	in	in	IN
6745	3641	26	a	a	DT
6745	3641	27	circle	circle	NN
6745	3641	28	,	,	,
6745	3641	29	and	and	CC
6745	3641	30	fill	fill	VB
6745	3641	31	the	the	DT
6745	3641	32	centre	centre	NN
6745	3641	33	of	of	IN
6745	3641	34	the	the	DT
6745	3641	35	dish	dish	NN
6745	3641	36	with	with	IN
6745	3641	37	thin	thin	JJ
6745	3641	38	fried	fry	VBN
6745	3641	39	,	,	,
6745	3641	40	or	or	CC
6745	3641	41	French	french	JJ
6745	3641	42	fried	fry	VBN
6745	3641	43	,	,	,
6745	3641	44	potatoes	potato	NNS
6745	3641	45	.	.	.
6745	3642	1	Serve	serve	VB
6745	3642	2	very	very	RB
6745	3642	3	hot	hot	JJ
6745	3642	4	.	.	.
6745	3643	1	The	the	DT
6745	3643	2	quantities	quantity	NNS
6745	3643	3	given	give	VBN
6745	3643	4	above	above	RB
6745	3643	5	are	be	VBP
6745	3643	6	for	for	IN
6745	3643	7	six	six	CD
6745	3643	8	cutlets	cutlet	NNS
6745	3643	9	.	.	.
6745	3644	1	Veal	veal	NN
6745	3644	2	Cutlets	cutlet	NNS
6745	3644	3	with	with	IN
6745	3644	4	White	White	NNP
6745	3644	5	Sauce	Sauce	NNP
6745	3644	6	.	.	.
6745	3645	1	One	one	CD
6745	3645	2	and	and	CC
6745	3645	3	a	a	DT
6745	3645	4	half	half	NN
6745	3645	5	pounds	pound	NNS
6745	3645	6	of	of	IN
6745	3645	7	cutlets	cutlet	NNS
6745	3645	8	,	,	,
6745	3645	9	two	two	CD
6745	3645	10	table	table	NN
6745	3645	11	-	-	HYPH
6745	3645	12	spoonfuls	spoonful	NNS
6745	3645	13	of	of	IN
6745	3645	14	butter	butter	NN
6745	3645	15	,	,	,
6745	3645	16	a	a	DT
6745	3645	17	slice	slice	NN
6745	3645	18	of	of	IN
6745	3645	19	carrot	carrot	NN
6745	3645	20	and	and	CC
6745	3645	21	a	a	DT
6745	3645	22	small	small	JJ
6745	3645	23	slice	slice	NN
6745	3645	24	of	of	IN
6745	3645	25	onion	onion	NN
6745	3645	26	.	.	.
6745	3646	1	Put	put	VB
6745	3646	2	the	the	DT
6745	3646	3	butter	butter	NN
6745	3646	4	and	and	CC
6745	3646	5	the	the	DT
6745	3646	6	vegetables	vegetable	NNS
6745	3646	7	,	,	,
6745	3646	8	cut	cut	VB
6745	3646	9	fine	fine	RB
6745	3646	10	,	,	,
6745	3646	11	in	in	IN
6745	3646	12	a	a	DT
6745	3646	13	sauce	sauce	NN
6745	3646	14	-	-	HYPH
6745	3646	15	pan	pan	NN
6745	3646	16	.	.	.
6745	3647	1	Season	season	VB
6745	3647	2	the	the	DT
6745	3647	3	cutlets	cutlet	NNS
6745	3647	4	with	with	IN
6745	3647	5	salt	salt	NN
6745	3647	6	and	and	CC
6745	3647	7	pepper	pepper	NN
6745	3647	8	,	,	,
6745	3647	9	and	and	CC
6745	3647	10	lay	lie	VBD
6745	3647	11	them	-PRON-	PRP
6745	3647	12	on	on	IN
6745	3647	13	the	the	DT
6745	3647	14	butter	butter	NN
6745	3647	15	and	and	CC
6745	3647	16	vegetables	vegetable	NNS
6745	3647	17	.	.	.
6745	3648	1	Cover	cover	VB
6745	3648	2	tightly	tightly	RB
6745	3648	3	,	,	,
6745	3648	4	and	and	CC
6745	3648	5	cook	cook	VB
6745	3648	6	slowly	slowly	RB
6745	3648	7	for	for	IN
6745	3648	8	half	half	PDT
6745	3648	9	an	an	DT
6745	3648	10	hour	hour	NN
6745	3648	11	;	;	:
6745	3648	12	then	then	RB
6745	3648	13	take	take	VB
6745	3648	14	out	out	RP
6745	3648	15	,	,	,
6745	3648	16	and	and	CC
6745	3648	17	dip	dip	VB
6745	3648	18	in	in	IN
6745	3648	19	egg	egg	NN
6745	3648	20	and	and	CC
6745	3648	21	bread	bread	NN
6745	3648	22	crumbs	crumb	NNS
6745	3648	23	,	,	,
6745	3648	24	and	and	CC
6745	3648	25	fry	fry	VB
6745	3648	26	in	in	IN
6745	3648	27	boiling	boil	VBG
6745	3648	28	fat	fat	NN
6745	3648	29	till	till	IN
6745	3648	30	a	a	DT
6745	3648	31	golden	golden	JJ
6745	3648	32	brown	brown	NN
6745	3648	33	.	.	.
6745	3649	1	Or	or	CC
6745	3649	2	,	,	,
6745	3649	3	dip	dip	VB
6745	3649	4	the	the	DT
6745	3649	5	cutlets	cutlet	NNS
6745	3649	6	in	in	IN
6745	3649	7	soil	soil	NN
6745	3649	8	butter	butter	NN
6745	3649	9	and	and	CC
6745	3649	10	then	then	RB
6745	3649	11	in	in	IN
6745	3649	12	flour	flour	NN
6745	3649	13	,	,	,
6745	3649	14	and	and	CC
6745	3649	15	broil	broil	NNP
6745	3649	16	.	.	.
6745	3650	1	Serve	serve	VB
6745	3650	2	with	with	IN
6745	3650	3	white	white	JJ
6745	3650	4	sauce	sauce	NN
6745	3650	5	poured	pour	VBN
6745	3650	6	around	around	RB
6745	3650	7	.	.	.
6745	3651	1	Put	put	VB
6745	3651	2	a	a	DT
6745	3651	3	quart	quart	NN
6745	3651	4	of	of	IN
6745	3651	5	green	green	JJ
6745	3651	6	peas	pea	NNS
6745	3651	7	,	,	,
6745	3651	8	or	or	CC
6745	3651	9	points	point	NNS
6745	3651	10	of	of	IN
6745	3651	11	asparagus	asparagus	NN
6745	3651	12	,	,	,
6745	3651	13	in	in	IN
6745	3651	14	the	the	DT
6745	3651	15	centre	centre	NN
6745	3651	16	of	of	IN
6745	3651	17	the	the	DT
6745	3651	18	dish	dish	NN
6745	3651	19	,	,	,
6745	3651	20	and	and	CC
6745	3651	21	arrange	arrange	VB
6745	3651	22	the	the	DT
6745	3651	23	cutlets	cutlet	NNS
6745	3651	24	around	around	IN
6745	3651	25	them	-PRON-	PRP
6745	3651	26	.	.	.
6745	3652	1	Pour	pour	VB
6745	3652	2	on	on	IN
6745	3652	3	the	the	DT
6745	3652	4	sauce	sauce	NN
6745	3652	5	.	.	.
6745	3653	1	This	this	DT
6745	3653	2	gives	give	VBZ
6745	3653	3	a	a	DT
6745	3653	4	handsome	handsome	JJ
6745	3653	5	dish	dish	NN
6745	3653	6	.	.	.
6745	3654	1	Or	or	CC
6745	3654	2	,	,	,
6745	3654	3	serve	serve	VB
6745	3654	4	with	with	IN
6745	3654	5	olive	olive	JJ
6745	3654	6	sauce	sauce	NN
6745	3654	7	.	.	.
6745	3655	1	Mutton	Mutton	NNP
6745	3655	2	Cutlets	Cutlets	NNP
6745	3655	3	,	,	,
6745	3655	4	Crumbed	Crumbed	NNP
6745	3655	5	.	.	.
6745	3656	1	Season	season	NN
6745	3656	2	French	french	JJ
6745	3656	3	chops	chop	NNS
6745	3656	4	with	with	IN
6745	3656	5	salt	salt	NN
6745	3656	6	and	and	CC
6745	3656	7	pepper	pepper	NN
6745	3656	8	,	,	,
6745	3656	9	dip	dip	VB
6745	3656	10	them	-PRON-	PRP
6745	3656	11	in	in	IN
6745	3656	12	melted	melted	JJ
6745	3656	13	butter	butter	NN
6745	3656	14	,	,	,
6745	3656	15	and	and	CC
6745	3656	16	roll	roll	VB
6745	3656	17	in	in	IN
6745	3656	18	_	_	NNP
6745	3656	19	fine	fine	JJ
6745	3656	20	_	_	NNP
6745	3656	21	bread	bread	NN
6745	3656	22	crumbs	crumb	VBZ
6745	3656	23	.	.	.
6745	3657	1	Broil	Broil	NNP
6745	3657	2	for	for	IN
6745	3657	3	eight	eight	CD
6745	3657	4	minutes	minute	NNS
6745	3657	5	over	over	IN
6745	3657	6	a	a	DT
6745	3657	7	fire	fire	NN
6745	3657	8	not	not	RB
6745	3657	9	too	too	RB
6745	3657	10	bright	bright	JJ
6745	3657	11	,	,	,
6745	3657	12	as	as	IN
6745	3657	13	the	the	DT
6745	3657	14	crumbs	crumb	NNS
6745	3657	15	burn	burn	VBP
6745	3657	16	easily	easily	RB
6745	3657	17	.	.	.
6745	3658	1	Serve	serve	VB
6745	3658	2	with	with	IN
6745	3658	3	potato	potato	NN
6745	3658	4	balls	ball	NNS
6745	3658	5	heaped	heap	VBN
6745	3658	6	in	in	IN
6745	3658	7	the	the	DT
6745	3658	8	centre	centre	NN
6745	3658	9	of	of	IN
6745	3658	10	the	the	DT
6745	3658	11	dish	dish	NN
6745	3658	12	.	.	.
6745	3659	1	Mutton	Mutton	NNP
6745	3659	2	Cutlets	Cutlets	NNP
6745	3659	3	,	,	,
6745	3659	4	Breaded	Breaded	NNP
6745	3659	5	.	.	.
6745	3660	1	Trim	trim	VB
6745	3660	2	the	the	DT
6745	3660	3	cutlets	cutlet	NNS
6745	3660	4	,	,	,
6745	3660	5	and	and	CC
6745	3660	6	season	season	NN
6745	3660	7	with	with	IN
6745	3660	8	salt	salt	NN
6745	3660	9	and	and	CC
6745	3660	10	pepper	pepper	NN
6745	3660	11	.	.	.
6745	3661	1	Dip	dip	VB
6745	3661	2	in	in	IN
6745	3661	3	beaten	beat	VBN
6745	3661	4	egg	egg	NN
6745	3661	5	and	and	CC
6745	3661	6	in	in	IN
6745	3661	7	bread	bread	NN
6745	3661	8	crumbs	crumb	NNS
6745	3661	9	,	,	,
6745	3661	10	and	and	CC
6745	3661	11	fry	fry	VB
6745	3661	12	in	in	IN
6745	3661	13	boiling	boil	VBG
6745	3661	14	fat	fat	NN
6745	3661	15	.	.	.
6745	3662	1	If	if	IN
6745	3662	2	three	three	CD
6745	3662	3	-	-	HYPH
6745	3662	4	quarters	quarter	NNS
6745	3662	5	of	of	IN
6745	3662	6	an	an	DT
6745	3662	7	inch	inch	NN
6745	3662	8	thick	thick	JJ
6745	3662	9	,	,	,
6745	3662	10	they	-PRON-	PRP
6745	3662	11	will	will	MD
6745	3662	12	be	be	VB
6745	3662	13	done	do	VBN
6745	3662	14	rare	rare	JJ
6745	3662	15	in	in	IN
6745	3662	16	six	six	CD
6745	3662	17	minutes	minute	NNS
6745	3662	18	,	,	,
6745	3662	19	and	and	CC
6745	3662	20	well	well	RB
6745	3662	21	done	do	VBN
6745	3662	22	in	in	IN
6745	3662	23	ten	ten	CD
6745	3662	24	.	.	.
6745	3663	1	Arrange	arrange	NN
6745	3663	2	in	in	IN
6745	3663	3	the	the	DT
6745	3663	4	centre	centre	NN
6745	3663	5	of	of	IN
6745	3663	6	a	a	DT
6745	3663	7	hot	hot	JJ
6745	3663	8	dish	dish	NN
6745	3663	9	,	,	,
6745	3663	10	and	and	CC
6745	3663	11	pour	pour	VB
6745	3663	12	tomato	tomato	NN
6745	3663	13	sauce	sauce	NN
6745	3663	14	around	around	IN
6745	3663	15	them	-PRON-	PRP
6745	3663	16	.	.	.
6745	3664	1	One	one	CD
6745	3664	2	pint	pint	NN
6745	3664	3	of	of	IN
6745	3664	4	sauce	sauce	NN
6745	3664	5	is	be	VBZ
6745	3664	6	enough	enough	JJ
6745	3664	7	for	for	IN
6745	3664	8	two	two	CD
6745	3664	9	pounds	pound	NNS
6745	3664	10	of	of	IN
6745	3664	11	cutlets	cutlet	NNS
6745	3664	12	.	.	.
6745	3665	1	Stewed	Stewed	NNP
6745	3665	2	Steak	Steak	NNP
6745	3665	3	with	with	IN
6745	3665	4	Oysters	oyster	NNS
6745	3665	5	.	.	.
6745	3666	1	Two	two	CD
6745	3666	2	pounds	pound	NNS
6745	3666	3	of	of	IN
6745	3666	4	rump	rump	JJ
6745	3666	5	steak	steak	NNP
6745	3666	6	,	,	,
6745	3666	7	one	one	CD
6745	3666	8	pint	pint	NN
6745	3666	9	of	of	IN
6745	3666	10	oysters	oyster	NNS
6745	3666	11	,	,	,
6745	3666	12	one	one	CD
6745	3666	13	tablespoonful	tablespoonful	NN
6745	3666	14	of	of	IN
6745	3666	15	lemon	lemon	NN
6745	3666	16	juice	juice	NN
6745	3666	17	,	,	,
6745	3666	18	three	three	CD
6745	3666	19	of	of	IN
6745	3666	20	butter	butter	NN
6745	3666	21	,	,	,
6745	3666	22	one	one	CD
6745	3666	23	of	of	IN
6745	3666	24	flour	flour	NN
6745	3666	25	,	,	,
6745	3666	26	salt	salt	NN
6745	3666	27	,	,	,
6745	3666	28	pepper	pepper	NN
6745	3666	29	,	,	,
6745	3666	30	one	one	CD
6745	3666	31	cupful	cupful	NN
6745	3666	32	of	of	IN
6745	3666	33	water	water	NN
6745	3666	34	.	.	.
6745	3667	1	Wash	wash	VB
6745	3667	2	the	the	DT
6745	3667	3	oysters	oyster	NNS
6745	3667	4	in	in	IN
6745	3667	5	the	the	DT
6745	3667	6	water	water	NN
6745	3667	7	,	,	,
6745	3667	8	and	and	CC
6745	3667	9	drain	drain	VB
6745	3667	10	into	into	IN
6745	3667	11	a	a	DT
6745	3667	12	stew	stew	NN
6745	3667	13	-	-	HYPH
6745	3667	14	pan	pan	NN
6745	3667	15	.	.	.
6745	3668	1	Put	put	VB
6745	3668	2	this	this	DT
6745	3668	3	liquor	liquor	NN
6745	3668	4	on	on	IN
6745	3668	5	to	to	IN
6745	3668	6	heat	heat	VB
6745	3668	7	.	.	.
6745	3669	1	As	as	RB
6745	3669	2	soon	soon	RB
6745	3669	3	as	as	IN
6745	3669	4	it	-PRON-	PRP
6745	3669	5	comes	come	VBZ
6745	3669	6	to	to	IN
6745	3669	7	a	a	DT
6745	3669	8	boil	boil	NN
6745	3669	9	,	,	,
6745	3669	10	skim	skim	NN
6745	3669	11	,	,	,
6745	3669	12	and	and	CC
6745	3669	13	set	set	VB
6745	3669	14	back	back	RP
6745	3669	15	.	.	.
6745	3670	1	Put	put	VB
6745	3670	2	the	the	DT
6745	3670	3	butter	butter	NN
6745	3670	4	in	in	IN
6745	3670	5	a	a	DT
6745	3670	6	frying	frying	JJ
6745	3670	7	-	-	HYPH
6745	3670	8	pan	pan	NN
6745	3670	9	,	,	,
6745	3670	10	and	and	CC
6745	3670	11	when	when	WRB
6745	3670	12	hot	hot	JJ
6745	3670	13	,	,	,
6745	3670	14	put	put	VBN
6745	3670	15	in	in	IN
6745	3670	16	the	the	DT
6745	3670	17	steak	steak	NN
6745	3670	18	.	.	.
6745	3671	1	Cook	cook	VB
6745	3671	2	ten	ten	CD
6745	3671	3	minutes	minute	NNS
6745	3671	4	.	.	.
6745	3672	1	Take	take	VB
6745	3672	2	up	up	RP
6745	3672	3	the	the	DT
6745	3672	4	steak	steak	NN
6745	3672	5	,	,	,
6745	3672	6	and	and	CC
6745	3672	7	stir	stir	VB
6745	3672	8	the	the	DT
6745	3672	9	flour	flour	NN
6745	3672	10	into	into	IN
6745	3672	11	the	the	DT
6745	3672	12	butter	butter	NN
6745	3672	13	remaining	remain	VBG
6745	3672	14	in	in	IN
6745	3672	15	the	the	DT
6745	3672	16	pan	pan	NN
6745	3672	17	.	.	.
6745	3673	1	Stir	stir	VB
6745	3673	2	until	until	IN
6745	3673	3	a	a	DT
6745	3673	4	dark	dark	JJ
6745	3673	5	brown	brown	NN
6745	3673	6	.	.	.
6745	3674	1	Add	add	VB
6745	3674	2	the	the	DT
6745	3674	3	oyster	oyster	JJ
6745	3674	4	liquor	liquor	NN
6745	3674	5	,	,	,
6745	3674	6	and	and	CC
6745	3674	7	boil	boil	VB
6745	3674	8	one	one	CD
6745	3674	9	minute	minute	NN
6745	3674	10	.	.	.
6745	3675	1	Season	season	NN
6745	3675	2	with	with	IN
6745	3675	3	salt	salt	NN
6745	3675	4	and	and	CC
6745	3675	5	pepper	pepper	NN
6745	3675	6	.	.	.
6745	3676	1	Put	put	VB
6745	3676	2	back	back	RP
6745	3676	3	the	the	DT
6745	3676	4	steak	steak	NN
6745	3676	5	,	,	,
6745	3676	6	cover	cover	VB
6745	3676	7	the	the	DT
6745	3676	8	pan	pan	NN
6745	3676	9	,	,	,
6745	3676	10	and	and	CC
6745	3676	11	simmer	simmer	VB
6745	3676	12	half	half	PDT
6745	3676	13	an	an	DT
6745	3676	14	hour	hour	NN
6745	3676	15	;	;	:
6745	3676	16	then	then	RB
6745	3676	17	add	add	VB
6745	3676	18	the	the	DT
6745	3676	19	oysters	oyster	NNS
6745	3676	20	and	and	CC
6745	3676	21	lemon	lemon	NN
6745	3676	22	juice	juice	NN
6745	3676	23	.	.	.
6745	3677	1	Boil	Boil	NNP
6745	3677	2	one	one	CD
6745	3677	3	minute	minute	NN
6745	3677	4	.	.	.
6745	3678	1	Serve	serve	VB
6745	3678	2	on	on	IN
6745	3678	3	a	a	DT
6745	3678	4	hot	hot	JJ
6745	3678	5	dish	dish	NN
6745	3678	6	with	with	IN
6745	3678	7	points	point	NNS
6745	3678	8	of	of	IN
6745	3678	9	toast	toast	NN
6745	3678	10	for	for	IN
6745	3678	11	a	a	DT
6745	3678	12	garnish	garnish	NN
6745	3678	13	.	.	.
6745	3679	1	Rice	Rice	NNP
6745	3679	2	Borders	Borders	NNP
6745	3679	3	.	.	.
6745	3680	1	These	these	DT
6745	3680	2	are	be	VBP
6745	3680	3	prepared	prepare	VBN
6745	3680	4	in	in	IN
6745	3680	5	two	two	CD
6745	3680	6	ways	way	NNS
6745	3680	7	.	.	.
6745	3681	1	The	the	DT
6745	3681	2	first	first	JJ
6745	3681	3	is	be	VBZ
6745	3681	4	to	to	TO
6745	3681	5	boil	boil	VB
6745	3681	6	the	the	DT
6745	3681	7	rice	rice	NN
6745	3681	8	as	as	IN
6745	3681	9	for	for	IN
6745	3681	10	a	a	DT
6745	3681	11	vegetable	vegetable	NN
6745	3681	12	,	,	,
6745	3681	13	and	and	CC
6745	3681	14	,	,	,
6745	3681	15	with	with	IN
6745	3681	16	a	a	DT
6745	3681	17	spoon	spoon	NN
6745	3681	18	,	,	,
6745	3681	19	heap	heap	VB
6745	3681	20	it	-PRON-	PRP
6745	3681	21	lightly	lightly	RB
6745	3681	22	around	around	IN
6745	3681	23	the	the	DT
6745	3681	24	edge	edge	NN
6745	3681	25	of	of	IN
6745	3681	26	the	the	DT
6745	3681	27	fricassee	fricassee	NN
6745	3681	28	,	,	,
6745	3681	29	ragout	ragout	NN
6745	3681	30	,	,	,
6745	3681	31	etc	etc	FW
6745	3681	32	.	.	.
6745	3682	1	The	the	DT
6745	3682	2	second	second	JJ
6745	3682	3	method	method	NN
6745	3682	4	is	be	VBZ
6745	3682	5	a	a	DT
6745	3682	6	little	little	JJ
6745	3682	7	more	more	RBR
6745	3682	8	difficult	difficult	JJ
6745	3682	9	.	.	.
6745	3683	1	Put	put	VB
6745	3683	2	one	one	CD
6745	3683	3	cupful	cupful	NN
6745	3683	4	of	of	IN
6745	3683	5	rice	rice	NN
6745	3683	6	on	on	RP
6745	3683	7	to	to	TO
6745	3683	8	boil	boil	VB
6745	3683	9	in	in	IN
6745	3683	10	three	three	CD
6745	3683	11	cupfuls	cupful	NNS
6745	3683	12	of	of	IN
6745	3683	13	cold	cold	JJ
6745	3683	14	water	water	NN
6745	3683	15	.	.	.
6745	3684	1	When	when	WRB
6745	3684	2	it	-PRON-	PRP
6745	3684	3	has	have	VBZ
6745	3684	4	been	be	VBN
6745	3684	5	boiling	boil	VBG
6745	3684	6	half	half	PDT
6745	3684	7	an	an	DT
6745	3684	8	hour	hour	NN
6745	3684	9	,	,	,
6745	3684	10	add	add	VB
6745	3684	11	two	two	CD
6745	3684	12	table	table	NN
6745	3684	13	-	-	HYPH
6745	3684	14	spoonfuls	spoonful	NNS
6745	3684	15	of	of	IN
6745	3684	16	butter	butter	NN
6745	3684	17	and	and	CC
6745	3684	18	one	one	CD
6745	3684	19	heaping	heap	VBG
6745	3684	20	teaspoonful	teaspoonful	JJ
6745	3684	21	of	of	IN
6745	3684	22	salt	salt	NN
6745	3684	23	.	.	.
6745	3685	1	Set	Set	VBN
6745	3685	2	back	back	RB
6745	3685	3	where	where	WRB
6745	3685	4	it	-PRON-	PRP
6745	3685	5	will	will	MD
6745	3685	6	just	just	RB
6745	3685	7	simmer	simmer	VB
6745	3685	8	,	,	,
6745	3685	9	and	and	CC
6745	3685	10	cook	cook	VB
6745	3685	11	one	one	CD
6745	3685	12	hour	hour	NN
6745	3685	13	longer	long	RBR
6745	3685	14	.	.	.
6745	3686	1	Mash	mash	NN
6745	3686	2	very	very	RB
6745	3686	3	fine	fine	RB
6745	3686	4	with	with	IN
6745	3686	5	a	a	DT
6745	3686	6	spoon	spoon	NN
6745	3686	7	,	,	,
6745	3686	8	add	add	VB
6745	3686	9	two	two	CD
6745	3686	10	well	well	RB
6745	3686	11	-	-	HYPH
6745	3686	12	beaten	beat	VBN
6745	3686	13	eggs	egg	NNS
6745	3686	14	,	,	,
6745	3686	15	and	and	CC
6745	3686	16	stir	stir	VB
6745	3686	17	for	for	IN
6745	3686	18	three	three	CD
6745	3686	19	minutes	minute	NNS
6745	3686	20	.	.	.
6745	3687	1	Butter	butter	VB
6745	3687	2	a	a	DT
6745	3687	3	plain	plain	JJ
6745	3687	4	border	border	NN
6745	3687	5	mould	mould	NN
6745	3687	6	,	,	,
6745	3687	7	and	and	CC
6745	3687	8	fill	fill	VB
6745	3687	9	with	with	IN
6745	3687	10	the	the	DT
6745	3687	11	rice	rice	NN
6745	3687	12	.	.	.
6745	3688	1	Place	place	NN
6745	3688	2	in	in	IN
6745	3688	3	the	the	DT
6745	3688	4	heater	heater	NN
6745	3688	5	for	for	IN
6745	3688	6	ten	ten	CD
6745	3688	7	minutes	minute	NNS
6745	3688	8	.	.	.
6745	3689	1	Turn	turn	VB
6745	3689	2	upon	upon	IN
6745	3689	3	a	a	DT
6745	3689	4	hot	hot	JJ
6745	3689	5	dish	dish	NN
6745	3689	6	.	.	.
6745	3690	1	Fill	fill	VB
6745	3690	2	the	the	DT
6745	3690	3	centre	centre	NN
6745	3690	4	with	with	IN
6745	3690	5	a	a	DT
6745	3690	6	fricassee	fricassee	NNP
6745	3690	7	,	,	,
6745	3690	8	salmis	salmis	NNP
6745	3690	9	or	or	CC
6745	3690	10	blanquette	blanquette	NN
6745	3690	11	,	,	,
6745	3690	12	and	and	CC
6745	3690	13	serve	serve	VB
6745	3690	14	hot	hot	JJ
6745	3690	15	.	.	.
6745	3691	1	A	a	DT
6745	3691	2	mould	mould	NN
6745	3691	3	with	with	IN
6745	3691	4	a	a	DT
6745	3691	5	border	border	NN
6745	3691	6	two	two	CD
6745	3691	7	inches	inch	NNS
6745	3691	8	high	high	JJ
6745	3691	9	and	and	CC
6745	3691	10	wide	wide	JJ
6745	3691	11	,	,	,
6745	3691	12	and	and	CC
6745	3691	13	having	have	VBG
6745	3691	14	a	a	DT
6745	3691	15	space	space	NN
6745	3691	16	in	in	IN
6745	3691	17	the	the	DT
6745	3691	18	centre	centre	NN
6745	3691	19	five	five	CD
6745	3691	20	and	and	CC
6745	3691	21	a	a	DT
6745	3691	22	half	half	NN
6745	3691	23	inches	inch	NNS
6745	3691	24	wide	wide	JJ
6745	3691	25	and	and	CC
6745	3691	26	eleven	eleven	CD
6745	3691	27	long	long	JJ
6745	3691	28	,	,	,
6745	3691	29	is	be	VBZ
6745	3691	30	pretty	pretty	RB
6745	3691	31	and	and	CC
6745	3691	32	convenient	convenient	JJ
6745	3691	33	for	for	IN
6745	3691	34	rice	rice	NN
6745	3691	35	and	and	CC
6745	3691	36	potato	potato	NN
6745	3691	37	borders	border	NNS
6745	3691	38	,	,	,
6745	3691	39	and	and	CC
6745	3691	40	also	also	RB
6745	3691	41	for	for	IN
6745	3691	42	jelly	jelly	NNP
6745	3691	43	borders	border	NNS
6745	3691	44	,	,	,
6745	3691	45	with	with	IN
6745	3691	46	which	which	WDT
6745	3691	47	to	to	TO
6745	3691	48	decorate	decorate	VB
6745	3691	49	salads	salad	NNS
6745	3691	50	,	,	,
6745	3691	51	boned	boned	JJ
6745	3691	52	chicken	chicken	NN
6745	3691	53	,	,	,
6745	3691	54	creams	cream	NNS
6745	3691	55	,	,	,
6745	3691	56	etc	etc	FW
6745	3691	57	.	.	.
6745	3692	1	Potato	Potato	NNP
6745	3692	2	Border	Border	NNP
6745	3692	3	.	.	.
6745	3693	1	Six	six	CD
6745	3693	2	potatoes	potato	NNS
6745	3693	3	,	,	,
6745	3693	4	three	three	CD
6745	3693	5	eggs	egg	NNS
6745	3693	6	,	,	,
6745	3693	7	one	one	CD
6745	3693	8	table	table	NN
6745	3693	9	-	-	HYPH
6745	3693	10	spoonful	spoonful	JJ
6745	3693	11	of	of	IN
6745	3693	12	butter	butter	NN
6745	3693	13	,	,	,
6745	3693	14	one	one	CD
6745	3693	15	of	of	IN
6745	3693	16	salt	salt	NN
6745	3693	17	,	,	,
6745	3693	18	half	half	PDT
6745	3693	19	a	a	DT
6745	3693	20	cupful	cupful	NN
6745	3693	21	of	of	IN
6745	3693	22	boiling	boil	VBG
6745	3693	23	milk	milk	NN
6745	3693	24	.	.	.
6745	3694	1	Pare	Pare	NNP
6745	3694	2	,	,	,
6745	3694	3	boil	boil	NN
6745	3694	4	and	and	CC
6745	3694	5	mash	mash	VB
6745	3694	6	the	the	DT
6745	3694	7	potatoes	potato	NNS
6745	3694	8	.	.	.
6745	3695	1	When	when	WRB
6745	3695	2	fine	fine	JJ
6745	3695	3	and	and	CC
6745	3695	4	light	light	NN
6745	3695	5	,	,	,
6745	3695	6	add	add	VB
6745	3695	7	the	the	DT
6745	3695	8	butter	butter	NN
6745	3695	9	,	,	,
6745	3695	10	salt	salt	NN
6745	3695	11	and	and	CC
6745	3695	12	pepper	pepper	NN
6745	3695	13	and	and	CC
6745	3695	14	two	two	CD
6745	3695	15	well	well	RB
6745	3695	16	-	-	HYPH
6745	3695	17	beaten	beat	VBN
6745	3695	18	eggs	egg	NNS
6745	3695	19	.	.	.
6745	3696	1	Butter	butter	VB
6745	3696	2	the	the	DT
6745	3696	3	border	border	NN
6745	3696	4	mould	mould	NN
6745	3696	5	and	and	CC
6745	3696	6	pack	pack	VB
6745	3696	7	the	the	DT
6745	3696	8	potato	potato	NN
6745	3696	9	in	in	IN
6745	3696	10	it	-PRON-	PRP
6745	3696	11	.	.	.
6745	3697	1	Let	let	VB
6745	3697	2	this	this	DT
6745	3697	3	stand	stand	VB
6745	3697	4	on	on	IN
6745	3697	5	the	the	DT
6745	3697	6	kitchen	kitchen	NN
6745	3697	7	table	table	NN
6745	3697	8	ten	ten	CD
6745	3697	9	minutes	minute	NNS
6745	3697	10	;	;	:
6745	3697	11	then	then	RB
6745	3697	12	turn	turn	VB
6745	3697	13	out	out	RP
6745	3697	14	on	on	IN
6745	3697	15	a	a	DT
6745	3697	16	dish	dish	NN
6745	3697	17	and	and	CC
6745	3697	18	brush	brush	NN
6745	3697	19	over	over	RP
6745	3697	20	with	with	IN
6745	3697	21	one	one	CD
6745	3697	22	well	well	RB
6745	3697	23	-	-	HYPH
6745	3697	24	beaten	beat	VBN
6745	3697	25	egg	egg	NN
6745	3697	26	.	.	.
6745	3698	1	Brown	Brown	NNP
6745	3698	2	in	in	IN
6745	3698	3	the	the	DT
6745	3698	4	oven	oven	NN
6745	3698	5	.	.	.
6745	3699	1	Fill	fill	VB
6745	3699	2	the	the	DT
6745	3699	3	centre	centre	NN
6745	3699	4	with	with	IN
6745	3699	5	a	a	DT
6745	3699	6	curry	curry	NN
6745	3699	7	,	,	,
6745	3699	8	fricassee	fricassee	NNP
6745	3699	9	,	,	,
6745	3699	10	salmis	salmis	NNP
6745	3699	11	or	or	CC
6745	3699	12	blanquette	blanquette	NN
6745	3699	13	.	.	.
6745	3700	1	To	to	TO
6745	3700	2	Make	make	VB
6745	3700	3	a	a	DT
6745	3700	4	Crôustade	Crôustade	NNP
6745	3700	5	.	.	.
6745	3701	1	The	the	DT
6745	3701	2	bread	bread	NN
6745	3701	3	for	for	IN
6745	3701	4	the	the	DT
6745	3701	5	_	_	NNP
6745	3701	6	crôustade	crôustade	NN
6745	3701	7	_	_	NNP
6745	3701	8	must	must	MD
6745	3701	9	not	not	RB
6745	3701	10	be	be	VB
6745	3701	11	too	too	RB
6745	3701	12	light	light	JJ
6745	3701	13	,	,	,
6745	3701	14	and	and	CC
6745	3701	15	should	should	MD
6745	3701	16	be	be	VB
6745	3701	17	at	at	RB
6745	3701	18	least	least	RBS
6745	3701	19	three	three	CD
6745	3701	20	days	day	NNS
6745	3701	21	old	old	JJ
6745	3701	22	.	.	.
6745	3702	1	If	if	IN
6745	3702	2	the	the	DT
6745	3702	3	loaf	loaf	NN
6745	3702	4	is	be	VBZ
6745	3702	5	round	round	JJ
6745	3702	6	,	,	,
6745	3702	7	it	-PRON-	PRP
6745	3702	8	can	can	MD
6745	3702	9	be	be	VB
6745	3702	10	carved	carve	VBN
6745	3702	11	into	into	IN
6745	3702	12	the	the	DT
6745	3702	13	form	form	NN
6745	3702	14	of	of	IN
6745	3702	15	a	a	DT
6745	3702	16	vase	vase	NN
6745	3702	17	,	,	,
6745	3702	18	or	or	CC
6745	3702	19	if	if	IN
6745	3702	20	long	long	JJ
6745	3702	21	,	,	,
6745	3702	22	into	into	IN
6745	3702	23	the	the	DT
6745	3702	24	shape	shape	NN
6745	3702	25	of	of	IN
6745	3702	26	a	a	DT
6745	3702	27	boat	boat	NN
6745	3702	28	.	.	.
6745	3703	1	Have	have	VBP
6745	3703	2	a	a	DT
6745	3703	3	very	very	RB
6745	3703	4	sharp	sharp	JJ
6745	3703	5	knife	knife	NN
6745	3703	6	,	,	,
6745	3703	7	and	and	CC
6745	3703	8	cut	cut	VBD
6745	3703	9	slowly	slowly	RB
6745	3703	10	and	and	CC
6745	3703	11	carefully	carefully	RB
6745	3703	12	,	,	,
6745	3703	13	leaving	leave	VBG
6745	3703	14	the	the	DT
6745	3703	15	surface	surface	NN
6745	3703	16	as	as	RB
6745	3703	17	smooth	smooth	JJ
6745	3703	18	as	as	IN
6745	3703	19	possible	possible	JJ
6745	3703	20	.	.	.
6745	3704	1	There	there	EX
6745	3704	2	are	be	VBP
6745	3704	3	two	two	CD
6745	3704	4	methods	method	NNS
6745	3704	5	by	by	IN
6745	3704	6	which	which	WDT
6745	3704	7	it	-PRON-	PRP
6745	3704	8	can	can	MD
6745	3704	9	be	be	VB
6745	3704	10	browned	brown	VBN
6745	3704	11	:	:	:
6745	3704	12	one	one	PRP
6745	3704	13	is	be	VBZ
6745	3704	14	to	to	TO
6745	3704	15	plunge	plunge	VB
6745	3704	16	it	-PRON-	PRP
6745	3704	17	into	into	IN
6745	3704	18	a	a	DT
6745	3704	19	deep	deep	JJ
6745	3704	20	pot	pot	NN
6745	3704	21	of	of	IN
6745	3704	22	boiling	boil	VBG
6745	3704	23	fat	fat	NN
6745	3704	24	for	for	IN
6745	3704	25	about	about	RB
6745	3704	26	one	one	CD
6745	3704	27	minute	minute	NN
6745	3704	28	;	;	:
6745	3704	29	the	the	DT
6745	3704	30	other	other	JJ
6745	3704	31	is	be	VBZ
6745	3704	32	to	to	TO
6745	3704	33	butter	butter	VB
6745	3704	34	the	the	DT
6745	3704	35	entire	entire	JJ
6745	3704	36	surface	surface	NN
6745	3704	37	of	of	IN
6745	3704	38	the	the	DT
6745	3704	39	bread	bread	NN
6745	3704	40	and	and	CC
6745	3704	41	put	put	VB
6745	3704	42	it	-PRON-	PRP
6745	3704	43	into	into	IN
6745	3704	44	a	a	DT
6745	3704	45	hot	hot	JJ
6745	3704	46	oven	oven	NN
6745	3704	47	,	,	,
6745	3704	48	being	be	VBG
6745	3704	49	careful	careful	JJ
6745	3704	50	not	not	RB
6745	3704	51	to	to	TO
6745	3704	52	let	let	VB
6745	3704	53	it	-PRON-	PRP
6745	3704	54	burn	burn	VB
6745	3704	55	.	.	.
6745	3705	1	Care	care	NN
6745	3705	2	must	must	MD
6745	3705	3	be	be	VB
6745	3705	4	taken	take	VBN
6745	3705	5	that	that	IN
6745	3705	6	the	the	DT
6745	3705	7	inside	inside	NN
6745	3705	8	is	be	VBZ
6745	3705	9	as	as	RB
6745	3705	10	brown	brown	JJ
6745	3705	11	as	as	IN
6745	3705	12	the	the	DT
6745	3705	13	outside	outside	NN
6745	3705	14	;	;	:
6745	3705	15	if	if	IN
6745	3705	16	not	not	RB
6745	3705	17	,	,	,
6745	3705	18	the	the	DT
6745	3705	19	sauce	sauce	NN
6745	3705	20	will	will	MD
6745	3705	21	soak	soak	VB
6745	3705	22	through	through	IN
6745	3705	23	the	the	DT
6745	3705	24	crôustade	crôustade	NN
6745	3705	25	and	and	CC
6745	3705	26	spoil	spoil	VB
6745	3705	27	it	-PRON-	PRP
6745	3705	28	.	.	.
6745	3706	1	Creamed	creamed	JJ
6745	3706	2	oysters	oyster	NNS
6745	3706	3	,	,	,
6745	3706	4	stewed	stew	VBN
6745	3706	5	lobster	lobster	NN
6745	3706	6	,	,	,
6745	3706	7	chicken	chicken	NN
6745	3706	8	,	,	,
6745	3706	9	or	or	CC
6745	3706	10	any	any	DT
6745	3706	11	kind	kind	NN
6745	3706	12	of	of	IN
6745	3706	13	meat	meat	NN
6745	3706	14	that	that	WDT
6745	3706	15	is	be	VBZ
6745	3706	16	served	serve	VBN
6745	3706	17	in	in	IN
6745	3706	18	a	a	DT
6745	3706	19	sauce	sauce	NN
6745	3706	20	,	,	,
6745	3706	21	can	can	MD
6745	3706	22	be	be	VB
6745	3706	23	served	serve	VBN
6745	3706	24	in	in	IN
6745	3706	25	the	the	DT
6745	3706	26	crôustade	crôustade	NN
6745	3706	27	,	,	,
6745	3706	28	Cheese	Cheese	NNP
6745	3706	29	Soufflé	Soufflé	NNP
6745	3706	30	.	.	.
6745	3707	1	Two	two	CD
6745	3707	2	table	table	NN
6745	3707	3	-	-	HYPH
6745	3707	4	spoonfuls	spoonful	NNS
6745	3707	5	of	of	IN
6745	3707	6	butter	butter	NN
6745	3707	7	,	,	,
6745	3707	8	one	one	CD
6745	3707	9	heaping	heaping	NN
6745	3707	10	table	table	NN
6745	3707	11	-	-	HYPH
6745	3707	12	spoonful	spoonful	JJ
6745	3707	13	of	of	IN
6745	3707	14	flour	flour	NN
6745	3707	15	,	,	,
6745	3707	16	half	half	PDT
6745	3707	17	a	a	DT
6745	3707	18	cupful	cupful	NN
6745	3707	19	of	of	IN
6745	3707	20	milk	milk	NN
6745	3707	21	,	,	,
6745	3707	22	one	one	CD
6745	3707	23	cupful	cupful	NN
6745	3707	24	of	of	IN
6745	3707	25	grated	grate	VBN
6745	3707	26	cheese	cheese	NN
6745	3707	27	,	,	,
6745	3707	28	three	three	CD
6745	3707	29	eggs	egg	NNS
6745	3707	30	,	,	,
6745	3707	31	half	half	PDT
6745	3707	32	a	a	DT
6745	3707	33	teaspoonful	teaspoonful	NN
6745	3707	34	of	of	IN
6745	3707	35	salt	salt	NN
6745	3707	36	,	,	,
6745	3707	37	a	a	DT
6745	3707	38	speck	speck	NN
6745	3707	39	of	of	IN
6745	3707	40	cayenne	cayenne	NN
6745	3707	41	.	.	.
6745	3708	1	Put	put	VB
6745	3708	2	the	the	DT
6745	3708	3	butter	butter	NN
6745	3708	4	in	in	IN
6745	3708	5	a	a	DT
6745	3708	6	sauce-	sauce-	JJ
6745	3708	7	pan	pan	NN
6745	3708	8	,	,	,
6745	3708	9	and	and	CC
6745	3708	10	when	when	WRB
6745	3708	11	hot	hot	JJ
6745	3708	12	,	,	,
6745	3708	13	add	add	VB
6745	3708	14	the	the	DT
6745	3708	15	flour	flour	NN
6745	3708	16	,	,	,
6745	3708	17	and	and	CC
6745	3708	18	stir	stir	VB
6745	3708	19	until	until	IN
6745	3708	20	smooth	smooth	JJ
6745	3708	21	,	,	,
6745	3708	22	but	but	CC
6745	3708	23	not	not	RB
6745	3708	24	browned	brown	VBN
6745	3708	25	.	.	.
6745	3709	1	Add	add	VB
6745	3709	2	the	the	DT
6745	3709	3	milk	milk	NN
6745	3709	4	and	and	CC
6745	3709	5	seasoning	seasoning	NN
6745	3709	6	.	.	.
6745	3710	1	Cook	cook	VB
6745	3710	2	two	two	CD
6745	3710	3	minutes	minute	NNS
6745	3710	4	;	;	:
6745	3710	5	then	then	RB
6745	3710	6	add	add	VB
6745	3710	7	the	the	DT
6745	3710	8	yolks	yolk	NNS
6745	3710	9	of	of	IN
6745	3710	10	the	the	DT
6745	3710	11	eggs	egg	NNS
6745	3710	12	,	,	,
6745	3710	13	well	well	RB
6745	3710	14	beaten	beat	VBN
6745	3710	15	,	,	,
6745	3710	16	and	and	CC
6745	3710	17	the	the	DT
6745	3710	18	cheese	cheese	NN
6745	3710	19	.	.	.
6745	3711	1	Set	Set	VBN
6745	3711	2	away	away	RB
6745	3711	3	to	to	IN
6745	3711	4	cool	cool	JJ
6745	3711	5	.	.	.
6745	3712	1	When	when	WRB
6745	3712	2	cold	cold	JJ
6745	3712	3	,	,	,
6745	3712	4	add	add	VBP
6745	3712	5	the	the	DT
6745	3712	6	whites	white	NNS
6745	3712	7	,	,	,
6745	3712	8	beaten	beat	VBN
6745	3712	9	to	to	IN
6745	3712	10	a	a	DT
6745	3712	11	stiff	stiff	JJ
6745	3712	12	froth	froth	NN
6745	3712	13	.	.	.
6745	3713	1	Turn	turn	VB
6745	3713	2	into	into	IN
6745	3713	3	a	a	DT
6745	3713	4	buttered	butter	VBN
6745	3713	5	dish	dish	NN
6745	3713	6	,	,	,
6745	3713	7	and	and	CC
6745	3713	8	bake	bake	VB
6745	3713	9	from	from	IN
6745	3713	10	twenty	twenty	CD
6745	3713	11	to	to	TO
6745	3713	12	twenty	twenty	CD
6745	3713	13	-	-	HYPH
6745	3713	14	five	five	CD
6745	3713	15	minutes	minute	NNS
6745	3713	16	.	.	.
6745	3714	1	Serve	serve	VB
6745	3714	2	the	the	DT
6745	3714	3	moment	moment	NN
6745	3714	4	it	-PRON-	PRP
6745	3714	5	comes	come	VBZ
6745	3714	6	from	from	IN
6745	3714	7	the	the	DT
6745	3714	8	oven	oven	NN
6745	3714	9	.	.	.
6745	3715	1	The	the	DT
6745	3715	2	dish	dish	NN
6745	3715	3	in	in	IN
6745	3715	4	which	which	WDT
6745	3715	5	this	this	DT
6745	3715	6	is	be	VBZ
6745	3715	7	baked	baked	JJ
6745	3715	8	should	should	MD
6745	3715	9	hold	hold	VB
6745	3715	10	a	a	DT
6745	3715	11	quart	quart	NN
6745	3715	12	.	.	.
6745	3716	1	An	an	DT
6745	3716	2	escalop	escalop	NN
6745	3716	3	dish	dish	NN
6745	3716	4	is	be	VBZ
6745	3716	5	the	the	DT
6745	3716	6	best	good	JJS
6745	3716	7	.	.	.
6745	3717	1	Rissoles	rissole	NNS
6745	3717	2	.	.	.
6745	3718	1	Roll	roll	VB
6745	3718	2	the	the	DT
6745	3718	3	trimmings	trimming	NNS
6745	3718	4	from	from	IN
6745	3718	5	pie	pie	NN
6745	3718	6	crust	crust	NN
6745	3718	7	into	into	IN
6745	3718	8	a	a	DT
6745	3718	9	sheet	sheet	NN
6745	3718	10	about	about	IN
6745	3718	11	a	a	DT
6745	3718	12	sixth	sixth	NN
6745	3718	13	of	of	IN
6745	3718	14	an	an	DT
6745	3718	15	inch	inch	NN
6745	3718	16	thick	thick	JJ
6745	3718	17	.	.	.
6745	3719	1	Cut	cut	VB
6745	3719	2	this	this	DT
6745	3719	3	in	in	IN
6745	3719	4	cakes	cake	NNS
6745	3719	5	with	with	IN
6745	3719	6	the	the	DT
6745	3719	7	largest	large	JJS
6745	3719	8	patty	patty	JJ
6745	3719	9	cutter	cutter	NN
6745	3719	10	.	.	.
6745	3720	1	Have	have	VBP
6745	3720	2	any	any	DT
6745	3720	3	kind	kind	NN
6745	3720	4	of	of	IN
6745	3720	5	meat	meat	NN
6745	3720	6	or	or	CC
6745	3720	7	fish	fish	NN
6745	3720	8	prepared	prepare	VBN
6745	3720	9	as	as	IN
6745	3720	10	for	for	IN
6745	3720	11	croquettes	croquette	NNS
6745	3720	12	.	.	.
6745	3721	1	Put	put	VB
6745	3721	2	a	a	DT
6745	3721	3	heaping	heaping	NN
6745	3721	4	teaspoonful	teaspoonful	JJ
6745	3721	5	on	on	IN
6745	3721	6	each	each	DT
6745	3721	7	cake	cake	NN
6745	3721	8	.	.	.
6745	3722	1	Brush	brush	VB
6745	3722	2	the	the	DT
6745	3722	3	edges	edge	NNS
6745	3722	4	of	of	IN
6745	3722	5	the	the	DT
6745	3722	6	paste	paste	NN
6745	3722	7	with	with	IN
6745	3722	8	beaten	beat	VBN
6745	3722	9	egg	egg	NN
6745	3722	10	,	,	,
6745	3722	11	and	and	CC
6745	3722	12	then	then	RB
6745	3722	13	fold	fold	VB
6745	3722	14	and	and	CC
6745	3722	15	press	press	VBP
6745	3722	16	together	together	RB
6745	3722	17	.	.	.
6745	3723	1	When	when	WRB
6745	3723	2	all	all	DT
6745	3723	3	are	be	VBP
6745	3723	4	done	do	VBN
6745	3723	5	,	,	,
6745	3723	6	dip	dip	NN
6745	3723	7	in	in	IN
6745	3723	8	beaten	beat	VBN
6745	3723	9	egg	egg	NN
6745	3723	10	and	and	CC
6745	3723	11	fry	fry	NNP
6745	3723	12	brown	brown	NNP
6745	3723	13	in	in	IN
6745	3723	14	boiling	boil	VBG
6745	3723	15	fat	fat	NN
6745	3723	16	.	.	.
6745	3724	1	They	-PRON-	PRP
6745	3724	2	should	should	MD
6745	3724	3	cook	cook	VB
6745	3724	4	about	about	RB
6745	3724	5	eight	eight	CD
6745	3724	6	minutes	minute	NNS
6745	3724	7	.	.	.
6745	3725	1	Serve	serve	VB
6745	3725	2	hot	hot	JJ
6745	3725	3	.	.	.
6745	3726	1	Fritter	Fritter	NNP
6745	3726	2	Batter	Batter	NNP
6745	3726	3	.	.	.
6745	3727	1	One	one	CD
6745	3727	2	pint	pint	NN
6745	3727	3	of	of	IN
6745	3727	4	flour	flour	NN
6745	3727	5	,	,	,
6745	3727	6	half	half	PDT
6745	3727	7	a	a	DT
6745	3727	8	pint	pint	NN
6745	3727	9	of	of	IN
6745	3727	10	milk	milk	NN
6745	3727	11	,	,	,
6745	3727	12	one	one	CD
6745	3727	13	table	table	NN
6745	3727	14	-	-	HYPH
6745	3727	15	spoonful	spoonful	JJ
6745	3727	16	of	of	IN
6745	3727	17	salad	salad	NN
6745	3727	18	oil	oil	NN
6745	3727	19	or	or	CC
6745	3727	20	butter	butter	NN
6745	3727	21	,	,	,
6745	3727	22	one	one	CD
6745	3727	23	teaspoonful	teaspoonful	NN
6745	3727	24	of	of	IN
6745	3727	25	salt	salt	NN
6745	3727	26	,	,	,
6745	3727	27	two	two	CD
6745	3727	28	eggs	egg	NNS
6745	3727	29	.	.	.
6745	3728	1	Beat	beat	VB
6745	3728	2	the	the	DT
6745	3728	3	eggs	egg	NNS
6745	3728	4	light	light	NN
6745	3728	5	.	.	.
6745	3729	1	Add	add	VB
6745	3729	2	the	the	DT
6745	3729	3	milk	milk	NN
6745	3729	4	and	and	CC
6745	3729	5	salt	salt	NN
6745	3729	6	to	to	IN
6745	3729	7	them	-PRON-	PRP
6745	3729	8	.	.	.
6745	3730	1	Pour	pour	VB
6745	3730	2	half	half	NN
6745	3730	3	of	of	IN
6745	3730	4	this	this	DT
6745	3730	5	mixture	mixture	NN
6745	3730	6	on	on	IN
6745	3730	7	the	the	DT
6745	3730	8	flour	flour	NN
6745	3730	9	,	,	,
6745	3730	10	and	and	CC
6745	3730	11	when	when	WRB
6745	3730	12	beaten	beat	VBN
6745	3730	13	light	light	NN
6745	3730	14	and	and	CC
6745	3730	15	smooth	smooth	JJ
6745	3730	16	,	,	,
6745	3730	17	add	add	VB
6745	3730	18	the	the	DT
6745	3730	19	remainder	remainder	NN
6745	3730	20	and	and	CC
6745	3730	21	the	the	DT
6745	3730	22	oil	oil	NN
6745	3730	23	.	.	.
6745	3731	1	Fry	fry	CD
6745	3731	2	in	in	IN
6745	3731	3	boiling	boil	VBG
6745	3731	4	fat	fat	NN
6745	3731	5	.	.	.
6745	3732	1	Sprinkle	sprinkle	VB
6745	3732	2	with	with	IN
6745	3732	3	sugar	sugar	NN
6745	3732	4	,	,	,
6745	3732	5	and	and	CC
6745	3732	6	serve	serve	VB
6745	3732	7	on	on	IN
6745	3732	8	a	a	DT
6745	3732	9	hot	hot	JJ
6745	3732	10	dish	dish	NN
6745	3732	11	.	.	.
6745	3733	1	This	this	DT
6745	3733	2	batter	batter	NN
6745	3733	3	is	be	VBZ
6745	3733	4	nice	nice	JJ
6745	3733	5	for	for	IN
6745	3733	6	all	all	DT
6745	3733	7	kinds	kind	NNS
6745	3733	8	of	of	IN
6745	3733	9	fritters	fritter	NNS
6745	3733	10	.	.	.
6745	3734	1	Fritter	Fritter	NNP
6745	3734	2	Batter	Batter	NNP
6745	3734	3	,	,	,
6745	3734	4	No	no	UH
6745	3734	5	.	.	.
6745	3735	1	2	2	LS
6745	3735	2	.	.	.
6745	3736	1	One	one	CD
6745	3736	2	pint	pint	NN
6745	3736	3	of	of	IN
6745	3736	4	flour	flour	NN
6745	3736	5	,	,	,
6745	3736	6	one	one	CD
6745	3736	7	teaspoonful	teaspoonful	NN
6745	3736	8	of	of	IN
6745	3736	9	salt	salt	NN
6745	3736	10	,	,	,
6745	3736	11	one	one	CD
6745	3736	12	of	of	IN
6745	3736	13	sugar	sugar	NN
6745	3736	14	,	,	,
6745	3736	15	one	one	CD
6745	3736	16	of	of	IN
6745	3736	17	cream	cream	NN
6745	3736	18	of	of	IN
6745	3736	19	tartar	tartar	NN
6745	3736	20	,	,	,
6745	3736	21	half	half	PDT
6745	3736	22	a	a	DT
6745	3736	23	teaspoonful	teaspoonful	NN
6745	3736	24	of	of	IN
6745	3736	25	soda	soda	NN
6745	3736	26	,	,	,
6745	3736	27	one	one	CD
6745	3736	28	tablespoonful	tablespoonful	NN
6745	3736	29	of	of	IN
6745	3736	30	oil	oil	NN
6745	3736	31	,	,	,
6745	3736	32	one	one	CD
6745	3736	33	egg	egg	NN
6745	3736	34	,	,	,
6745	3736	35	half	half	PDT
6745	3736	36	a	a	DT
6745	3736	37	pint	pint	NN
6745	3736	38	of	of	IN
6745	3736	39	milk	milk	NN
6745	3736	40	.	.	.
6745	3737	1	Mix	mix	VB
6745	3737	2	the	the	DT
6745	3737	3	flour	flour	NN
6745	3737	4	,	,	,
6745	3737	5	salt	salt	NN
6745	3737	6	,	,	,
6745	3737	7	sugar	sugar	NN
6745	3737	8	,	,	,
6745	3737	9	cream	cream	NN
6745	3737	10	of	of	IN
6745	3737	11	tartar	tartar	NN
6745	3737	12	and	and	CC
6745	3737	13	soda	soda	VB
6745	3737	14	together	together	RB
6745	3737	15	,	,	,
6745	3737	16	and	and	CC
6745	3737	17	rub	rub	VB
6745	3737	18	through	through	RP
6745	3737	19	a	a	DT
6745	3737	20	sieve	sieve	NN
6745	3737	21	.	.	.
6745	3738	1	Beat	beat	VB
6745	3738	2	the	the	DT
6745	3738	3	egg	egg	NN
6745	3738	4	very	very	RB
6745	3738	5	light	light	JJ
6745	3738	6	,	,	,
6745	3738	7	and	and	CC
6745	3738	8	add	add	VB
6745	3738	9	the	the	DT
6745	3738	10	milk	milk	NN
6745	3738	11	.	.	.
6745	3739	1	Stir	stir	VB
6745	3739	2	half	half	NN
6745	3739	3	of	of	IN
6745	3739	4	this	this	DT
6745	3739	5	on	on	IN
6745	3739	6	the	the	DT
6745	3739	7	flour	flour	NN
6745	3739	8	,	,	,
6745	3739	9	and	and	CC
6745	3739	10	when	when	WRB
6745	3739	11	the	the	DT
6745	3739	12	batter	batter	NN
6745	3739	13	is	be	VBZ
6745	3739	14	light	light	JJ
6745	3739	15	and	and	CC
6745	3739	16	smooth	smooth	JJ
6745	3739	17	,	,	,
6745	3739	18	add	add	VB
6745	3739	19	the	the	DT
6745	3739	20	remainder	remainder	NN
6745	3739	21	,	,	,
6745	3739	22	and	and	CC
6745	3739	23	finally	finally	RB
6745	3739	24	the	the	DT
6745	3739	25	oil	oil	NN
6745	3739	26	.	.	.
6745	3740	1	Chicken	Chicken	NNP
6745	3740	2	Fritters	Fritters	NNPS
6745	3740	3	.	.	.
6745	3741	1	Cut	cut	VB
6745	3741	2	cold	cold	JJ
6745	3741	3	roasted	roasted	JJ
6745	3741	4	or	or	CC
6745	3741	5	boiled	boil	VBN
6745	3741	6	chicken	chicken	NN
6745	3741	7	or	or	CC
6745	3741	8	fowl	fowl	NN
6745	3741	9	in	in	IN
6745	3741	10	small	small	JJ
6745	3741	11	pieces	piece	NNS
6745	3741	12	,	,	,
6745	3741	13	and	and	CC
6745	3741	14	place	place	NN
6745	3741	15	in	in	IN
6745	3741	16	an	an	DT
6745	3741	17	earthen	earthen	JJ
6745	3741	18	dish	dish	NN
6745	3741	19	.	.	.
6745	3742	1	Season	season	NN
6745	3742	2	well	well	RB
6745	3742	3	with	with	IN
6745	3742	4	salt	salt	NN
6745	3742	5	,	,	,
6745	3742	6	pepper	pepper	NN
6745	3742	7	and	and	CC
6745	3742	8	the	the	DT
6745	3742	9	juice	juice	NN
6745	3742	10	of	of	IN
6745	3742	11	a	a	DT
6745	3742	12	fresh	fresh	JJ
6745	3742	13	lemon	lemon	NN
6745	3742	14	.	.	.
6745	3743	1	Let	let	VB
6745	3743	2	the	the	DT
6745	3743	3	meat	meat	NN
6745	3743	4	stand	stand	VB
6745	3743	5	one	one	CD
6745	3743	6	hour	hour	NN
6745	3743	7	;	;	:
6745	3743	8	then	then	RB
6745	3743	9	make	make	VB
6745	3743	10	a	a	DT
6745	3743	11	fritter	fritter	NN
6745	3743	12	batter	batter	NN
6745	3743	13	,	,	,
6745	3743	14	and	and	CC
6745	3743	15	stir	stir	VB
6745	3743	16	the	the	DT
6745	3743	17	pieces	piece	NNS
6745	3743	18	into	into	IN
6745	3743	19	it	-PRON-	PRP
6745	3743	20	.	.	.
6745	3744	1	Drop	drop	VB
6745	3744	2	,	,	,
6745	3744	3	by	by	IN
6745	3744	4	the	the	DT
6745	3744	5	spoonful	spoonful	JJ
6745	3744	6	,	,	,
6745	3744	7	into	into	IN
6745	3744	8	boiling	boil	VBG
6745	3744	9	fat	fat	NN
6745	3744	10	,	,	,
6745	3744	11	and	and	CC
6745	3744	12	fry	fry	VB
6745	3744	13	till	till	IN
6745	3744	14	a	a	DT
6745	3744	15	light	light	JJ
6745	3744	16	brown	brown	NN
6745	3744	17	.	.	.
6745	3745	1	Drain	drain	VB
6745	3745	2	,	,	,
6745	3745	3	and	and	CC
6745	3745	4	serve	serve	VB
6745	3745	5	immediately	immediately	RB
6745	3745	6	.	.	.
6745	3746	1	Any	any	DT
6745	3746	2	kind	kind	NN
6745	3746	3	of	of	IN
6745	3746	4	cold	cold	JJ
6745	3746	5	meat	meat	NN
6745	3746	6	,	,	,
6745	3746	7	if	if	IN
6745	3746	8	tender	tender	NN
6745	3746	9	,	,	,
6745	3746	10	can	can	MD
6745	3746	11	be	be	VB
6745	3746	12	used	use	VBN
6745	3746	13	in	in	IN
6745	3746	14	this	this	DT
6745	3746	15	way	way	NN
6745	3746	16	.	.	.
6745	3747	1	Apple	Apple	NNP
6745	3747	2	Fritters	Fritters	NNPS
6745	3747	3	.	.	.
6745	3748	1	Pare	pare	VB
6745	3748	2	and	and	CC
6745	3748	3	core	core	VB
6745	3748	4	the	the	DT
6745	3748	5	apples	apple	NNS
6745	3748	6	,	,	,
6745	3748	7	and	and	CC
6745	3748	8	cut	cut	VBN
6745	3748	9	in	in	IN
6745	3748	10	slices	slice	NNS
6745	3748	11	about	about	IN
6745	3748	12	one	one	CD
6745	3748	13	-	-	HYPH
6745	3748	14	third	third	NN
6745	3748	15	of	of	IN
6745	3748	16	an	an	DT
6745	3748	17	inch	inch	NN
6745	3748	18	thick	thick	JJ
6745	3748	19	.	.	.
6745	3749	1	Dip	dip	VB
6745	3749	2	in	in	IN
6745	3749	3	the	the	DT
6745	3749	4	batter	batter	NN
6745	3749	5	,	,	,
6745	3749	6	and	and	CC
6745	3749	7	fry	fry	VB
6745	3749	8	six	six	CD
6745	3749	9	minutes	minute	NNS
6745	3749	10	in	in	IN
6745	3749	11	boiling	boil	VBG
6745	3749	12	fat	fat	NN
6745	3749	13	.	.	.
6745	3750	1	Serve	serve	VB
6745	3750	2	on	on	IN
6745	3750	3	a	a	DT
6745	3750	4	hot	hot	JJ
6745	3750	5	dish	dish	NN
6745	3750	6	.	.	.
6745	3751	1	The	the	DT
6745	3751	2	apples	apple	NNS
6745	3751	3	may	may	MD
6745	3751	4	be	be	VB
6745	3751	5	sprinkled	sprinkle	VBN
6745	3751	6	with	with	IN
6745	3751	7	sugar	sugar	NN
6745	3751	8	and	and	CC
6745	3751	9	a	a	DT
6745	3751	10	little	little	JJ
6745	3751	11	nutmeg	nutmeg	NN
6745	3751	12	,	,	,
6745	3751	13	and	and	CC
6745	3751	14	let	let	VB
6745	3751	15	stand	stand	VB
6745	3751	16	an	an	DT
6745	3751	17	hour	hour	NN
6745	3751	18	before	before	IN
6745	3751	19	being	be	VBG
6745	3751	20	fried	fry	VBN
6745	3751	21	.	.	.
6745	3752	1	In	in	IN
6745	3752	2	that	that	DT
6745	3752	3	case	case	NN
6745	3752	4	,	,	,
6745	3752	5	sprinkle	sprinkle	VB
6745	3752	6	them	-PRON-	PRP
6745	3752	7	with	with	IN
6745	3752	8	sugar	sugar	NN
6745	3752	9	when	when	WRB
6745	3752	10	you	-PRON-	PRP
6745	3752	11	serve	serve	VBP
6745	3752	12	them	-PRON-	PRP
6745	3752	13	.	.	.
6745	3753	1	Fruit	Fruit	NNP
6745	3753	2	Fritters	Fritters	NNPS
6745	3753	3	.	.	.
6745	3754	1	Peaches	peach	NNS
6745	3754	2	,	,	,
6745	3754	3	pears	pear	NNS
6745	3754	4	,	,	,
6745	3754	5	pineapples	pineapple	NNS
6745	3754	6	,	,	,
6745	3754	7	bananas	banana	NNS
6745	3754	8	,	,	,
6745	3754	9	etc	etc	FW
6745	3754	10	.	.	FW
6745	3754	11	,	,	,
6745	3754	12	either	either	CC
6745	3754	13	fresh	fresh	JJ
6745	3754	14	or	or	CC
6745	3754	15	canned	canned	JJ
6745	3754	16	,	,	,
6745	3754	17	are	be	VBP
6745	3754	18	used	use	VBN
6745	3754	19	for	for	IN
6745	3754	20	fritters	fritter	NNS
6745	3754	21	.	.	.
6745	3755	1	If	if	IN
6745	3755	2	you	-PRON-	PRP
6745	3755	3	choose	choose	VBP
6745	3755	4	,	,	,
6745	3755	5	when	when	WRB
6745	3755	6	making	make	VBG
6745	3755	7	fruit	fruit	NN
6745	3755	8	fritters	fritter	NNS
6745	3755	9	,	,	,
6745	3755	10	you	-PRON-	PRP
6745	3755	11	can	can	MD
6745	3755	12	add	add	VB
6745	3755	13	two	two	CD
6745	3755	14	table	table	NN
6745	3755	15	-	-	HYPH
6745	3755	16	spoonfuls	spoonful	NNS
6745	3755	17	of	of	IN
6745	3755	18	sugar	sugar	NN
6745	3755	19	to	to	IN
6745	3755	20	the	the	DT
6745	3755	21	batter	batter	NN
6745	3755	22	.	.	.
6745	3756	1	Oyster	Oyster	NNP
6745	3756	2	Fritters	Fritters	NNP
6745	3756	3	.	.	.
6745	3757	1	One	one	CD
6745	3757	2	pint	pint	NN
6745	3757	3	of	of	IN
6745	3757	4	oysters	oyster	NNS
6745	3757	5	,	,	,
6745	3757	6	two	two	CD
6745	3757	7	eggs	egg	NNS
6745	3757	8	,	,	,
6745	3757	9	one	one	CD
6745	3757	10	pint	pint	NN
6745	3757	11	of	of	IN
6745	3757	12	flour	flour	NN
6745	3757	13	,	,	,
6745	3757	14	one	one	CD
6745	3757	15	heaping	heap	VBG
6745	3757	16	teaspoonful	teaspoonful	JJ
6745	3757	17	of	of	IN
6745	3757	18	salt	salt	NN
6745	3757	19	,	,	,
6745	3757	20	one	one	CD
6745	3757	21	table	table	NN
6745	3757	22	-	-	HYPH
6745	3757	23	spoonful	spoonful	JJ
6745	3757	24	of	of	IN
6745	3757	25	salad	salad	NN
6745	3757	26	oil	oil	NN
6745	3757	27	,	,	,
6745	3757	28	enough	enough	JJ
6745	3757	29	water	water	NN
6745	3757	30	with	with	IN
6745	3757	31	the	the	DT
6745	3757	32	oyster	oyster	JJ
6745	3757	33	liquor	liquor	NN
6745	3757	34	to	to	TO
6745	3757	35	make	make	VB
6745	3757	36	a	a	DT
6745	3757	37	scant	scant	JJ
6745	3757	38	half	half	NN
6745	3757	39	pint	pint	NN
6745	3757	40	.	.	.
6745	3758	1	Drain	drain	VB
6745	3758	2	and	and	CC
6745	3758	3	chop	chop	VB
6745	3758	4	the	the	DT
6745	3758	5	oysters	oyster	NNS
6745	3758	6	.	.	.
6745	3759	1	Add	add	VB
6745	3759	2	the	the	DT
6745	3759	3	water	water	NN
6745	3759	4	and	and	CC
6745	3759	5	salt	salt	NN
6745	3759	6	to	to	IN
6745	3759	7	the	the	DT
6745	3759	8	liquor	liquor	NN
6745	3759	9	.	.	.
6745	3760	1	Pour	pour	VB
6745	3760	2	part	part	NN
6745	3760	3	of	of	IN
6745	3760	4	this	this	DT
6745	3760	5	on	on	IN
6745	3760	6	the	the	DT
6745	3760	7	flour	flour	NN
6745	3760	8	,	,	,
6745	3760	9	and	and	CC
6745	3760	10	when	when	WRB
6745	3760	11	smooth	smooth	JJ
6745	3760	12	,	,	,
6745	3760	13	add	add	VB
6745	3760	14	the	the	DT
6745	3760	15	remainder	remainder	NN
6745	3760	16	.	.	.
6745	3761	1	Add	add	VB
6745	3761	2	the	the	DT
6745	3761	3	oil	oil	NN
6745	3761	4	and	and	CC
6745	3761	5	the	the	DT
6745	3761	6	eggs	egg	NNS
6745	3761	7	,	,	,
6745	3761	8	well	well	RB
6745	3761	9	beaten	beat	VBN
6745	3761	10	.	.	.
6745	3762	1	Stir	stir	VB
6745	3762	2	the	the	DT
6745	3762	3	oysters	oyster	NNS
6745	3762	4	into	into	IN
6745	3762	5	the	the	DT
6745	3762	6	batter	batter	NN
6745	3762	7	.	.	.
6745	3763	1	Drop	drop	VB
6745	3763	2	small	small	JJ
6745	3763	3	spoonfuls	spoonful	NNS
6745	3763	4	of	of	IN
6745	3763	5	this	this	DT
6745	3763	6	into	into	IN
6745	3763	7	boiling	boil	VBG
6745	3763	8	fat	fat	NN
6745	3763	9	,	,	,
6745	3763	10	and	and	CC
6745	3763	11	fry	fry	VB
6745	3763	12	until	until	IN
6745	3763	13	brown	brown	NNP
6745	3763	14	.	.	.
6745	3764	1	Drain	drain	VB
6745	3764	2	,	,	,
6745	3764	3	and	and	CC
6745	3764	4	serve	serve	VB
6745	3764	5	hot	hot	JJ
6745	3764	6	.	.	.
6745	3765	1	Clam	Clam	NNP
6745	3765	2	Fritters	Fritters	NNPS
6745	3765	3	.	.	.
6745	3766	1	Drain	drain	VB
6745	3766	2	and	and	CC
6745	3766	3	chop	chop	VB
6745	3766	4	a	a	DT
6745	3766	5	pint	pint	NN
6745	3766	6	of	of	IN
6745	3766	7	clams	clam	NNS
6745	3766	8	,	,	,
6745	3766	9	and	and	CC
6745	3766	10	season	season	NN
6745	3766	11	with	with	IN
6745	3766	12	salt	salt	NN
6745	3766	13	and	and	CC
6745	3766	14	pepper	pepper	NN
6745	3766	15	.	.	.
6745	3767	1	Make	make	VB
6745	3767	2	a	a	DT
6745	3767	3	fritter	fritter	NN
6745	3767	4	batter	batter	NN
6745	3767	5	as	as	IN
6745	3767	6	directed	direct	VBN
6745	3767	7	,	,	,
6745	3767	8	using	use	VBG
6745	3767	9	,	,	,
6745	3767	10	however	however	RB
6745	3767	11	,	,	,
6745	3767	12	a	a	DT
6745	3767	13	_	_	NNP
6745	3767	14	heaping	heaping	NN
6745	3767	15	_	_	NNP
6745	3767	16	pint	pint	NN
6745	3767	17	of	of	IN
6745	3767	18	flour	flour	NN
6745	3767	19	,	,	,
6745	3767	20	as	as	IN
6745	3767	21	the	the	DT
6745	3767	22	liquor	liquor	NN
6745	3767	23	in	in	IN
6745	3767	24	the	the	DT
6745	3767	25	clams	clam	NNS
6745	3767	26	thins	thin	VBZ
6745	3767	27	the	the	DT
6745	3767	28	batter	batter	NN
6745	3767	29	.	.	.
6745	3768	1	Stir	stir	VB
6745	3768	2	the	the	DT
6745	3768	3	clams	clam	NNS
6745	3768	4	into	into	IN
6745	3768	5	this	this	DT
6745	3768	6	,	,	,
6745	3768	7	and	and	CC
6745	3768	8	fry	fry	VB
6745	3768	9	in	in	IN
6745	3768	10	boiling	boil	VBG
6745	3768	11	fat	fat	NN
6745	3768	12	.	.	.
6745	3769	1	Cream	Cream	NNP
6745	3769	2	Fritters	Fritters	NNPS
6745	3769	3	.	.	.
6745	3770	1	One	one	CD
6745	3770	2	pint	pint	NN
6745	3770	3	of	of	IN
6745	3770	4	milk	milk	NN
6745	3770	5	,	,	,
6745	3770	6	the	the	DT
6745	3770	7	yolks	yolk	NNS
6745	3770	8	of	of	IN
6745	3770	9	six	six	CD
6745	3770	10	,	,	,
6745	3770	11	and	and	CC
6745	3770	12	whites	white	NNS
6745	3770	13	of	of	IN
6745	3770	14	two	two	CD
6745	3770	15	,	,	,
6745	3770	16	eggs	egg	NNS
6745	3770	17	,	,	,
6745	3770	18	two	two	CD
6745	3770	19	table	table	NN
6745	3770	20	-	-	HYPH
6745	3770	21	spoonfuls	spoonful	NNS
6745	3770	22	of	of	IN
6745	3770	23	sugar	sugar	NN
6745	3770	24	,	,	,
6745	3770	25	half	half	PDT
6745	3770	26	a	a	DT
6745	3770	27	pint	pint	NN
6745	3770	28	of	of	IN
6745	3770	29	flour	flour	NN
6745	3770	30	,	,	,
6745	3770	31	three	three	CD
6745	3770	32	heaping	heap	VBG
6745	3770	33	table-	table-	NN
6745	3770	34	spoonfuls	spoonful	NNS
6745	3770	35	of	of	IN
6745	3770	36	butter	butter	NN
6745	3770	37	,	,	,
6745	3770	38	half	half	PDT
6745	3770	39	a	a	DT
6745	3770	40	teaspoonful	teaspoonful	NN
6745	3770	41	of	of	IN
6745	3770	42	salt	salt	NN
6745	3770	43	,	,	,
6745	3770	44	a	a	DT
6745	3770	45	slight	slight	JJ
6745	3770	46	flavoring	flavoring	NN
6745	3770	47	of	of	IN
6745	3770	48	lemon	lemon	NN
6745	3770	49	,	,	,
6745	3770	50	orange	orange	NNP
6745	3770	51	,	,	,
6745	3770	52	nutmeg	nutmeg	NNP
6745	3770	53	,	,	,
6745	3770	54	or	or	CC
6745	3770	55	anything	anything	NN
6745	3770	56	else	else	RB
6745	3770	57	you	-PRON-	PRP
6745	3770	58	please	please	VBP
6745	3770	59	.	.	.
6745	3771	1	Put	put	VB
6745	3771	2	half	half	NN
6745	3771	3	of	of	IN
6745	3771	4	the	the	DT
6745	3771	5	milk	milk	NN
6745	3771	6	on	on	RP
6745	3771	7	in	in	IN
6745	3771	8	the	the	DT
6745	3771	9	double	double	JJ
6745	3771	10	boiler	boiler	NN
6745	3771	11	,	,	,
6745	3771	12	and	and	CC
6745	3771	13	mix	mix	VB
6745	3771	14	the	the	DT
6745	3771	15	flour	flour	NN
6745	3771	16	to	to	IN
6745	3771	17	a	a	DT
6745	3771	18	smooth	smooth	JJ
6745	3771	19	paste	paste	NN
6745	3771	20	with	with	IN
6745	3771	21	the	the	DT
6745	3771	22	other	other	JJ
6745	3771	23	half	half	NN
6745	3771	24	.	.	.
6745	3772	1	When	when	WRB
6745	3772	2	the	the	DT
6745	3772	3	milk	milk	NN
6745	3772	4	boils	boil	VBZ
6745	3772	5	,	,	,
6745	3772	6	stir	stir	VB
6745	3772	7	this	this	DT
6745	3772	8	into	into	IN
6745	3772	9	it	-PRON-	PRP
6745	3772	10	Cook	Cook	NNP
6745	3772	11	for	for	IN
6745	3772	12	five	five	CD
6745	3772	13	minutes	minute	NNS
6745	3772	14	,	,	,
6745	3772	15	stirring	stir	VBG
6745	3772	16	constantly	constantly	RB
6745	3772	17	;	;	:
6745	3772	18	then	then	RB
6745	3772	19	add	add	VB
6745	3772	20	the	the	DT
6745	3772	21	butter	butter	NN
6745	3772	22	,	,	,
6745	3772	23	sugar	sugar	NN
6745	3772	24	,	,	,
6745	3772	25	salt	salt	NN
6745	3772	26	and	and	CC
6745	3772	27	flavoring	flavoring	NN
6745	3772	28	.	.	.
6745	3773	1	Beat	beat	VB
6745	3773	2	the	the	DT
6745	3773	3	eggs	egg	NNS
6745	3773	4	well	well	UH
6745	3773	5	,	,	,
6745	3773	6	and	and	CC
6745	3773	7	stir	stir	VB
6745	3773	8	them	-PRON-	PRP
6745	3773	9	into	into	IN
6745	3773	10	the	the	DT
6745	3773	11	boiling	boiling	NN
6745	3773	12	mixture	mixture	NN
6745	3773	13	.	.	.
6745	3774	1	Cook	cook	VB
6745	3774	2	one	one	CD
6745	3774	3	minute	minute	NN
6745	3774	4	.	.	.
6745	3775	1	Butter	butter	VB
6745	3775	2	a	a	DT
6745	3775	3	shallow	shallow	JJ
6745	3775	4	cake	cake	NN
6745	3775	5	pan	pan	NN
6745	3775	6	,	,	,
6745	3775	7	and	and	CC
6745	3775	8	pour	pour	VB
6745	3775	9	in	in	IN
6745	3775	10	the	the	DT
6745	3775	11	mixture	mixture	NN
6745	3775	12	.	.	.
6745	3776	1	Have	have	VBP
6745	3776	2	it	-PRON-	PRP
6745	3776	3	about	about	RB
6745	3776	4	half	half	PDT
6745	3776	5	an	an	DT
6745	3776	6	inch	inch	NN
6745	3776	7	deep	deep	RB
6745	3776	8	in	in	IN
6745	3776	9	the	the	DT
6745	3776	10	pan	pan	NN
6745	3776	11	.	.	.
6745	3777	1	Set	Set	VBN
6745	3777	2	away	away	RB
6745	3777	3	to	to	IN
6745	3777	4	cool	cool	JJ
6745	3777	5	.	.	.
6745	3778	1	When	when	WRB
6745	3778	2	cold	cold	JJ
6745	3778	3	,	,	,
6745	3778	4	cut	cut	VBN
6745	3778	5	into	into	IN
6745	3778	6	small	small	JJ
6745	3778	7	squares	square	NNS
6745	3778	8	.	.	.
6745	3779	1	Dip	dip	VB
6745	3779	2	these	these	DT
6745	3779	3	in	in	IN
6745	3779	4	beaten	beat	VBN
6745	3779	5	egg	egg	NN
6745	3779	6	and	and	CC
6745	3779	7	in	in	IN
6745	3779	8	crumbs	crumb	NNS
6745	3779	9	,	,	,
6745	3779	10	place	place	NN
6745	3779	11	in	in	IN
6745	3779	12	the	the	DT
6745	3779	13	frying	frying	NN
6745	3779	14	basket	basket	NN
6745	3779	15	,	,	,
6745	3779	16	and	and	CC
6745	3779	17	plunge	plunge	VB
6745	3779	18	into	into	IN
6745	3779	19	boiling	boil	VBG
6745	3779	20	fat	fat	NN
6745	3779	21	.	.	.
6745	3780	1	Fry	fry	PRP
6745	3780	2	tall	tall	JJ
6745	3780	3	a	a	DT
6745	3780	4	golden	golden	JJ
6745	3780	5	brown	brown	NN
6745	3780	6	.	.	.
6745	3781	1	Arrange	arrange	VB
6745	3781	2	on	on	IN
6745	3781	3	a	a	DT
6745	3781	4	hot	hot	JJ
6745	3781	5	dish	dish	NN
6745	3781	6	,	,	,
6745	3781	7	sprinkle	sprinkle	VB
6745	3781	8	sugar	sugar	NN
6745	3781	9	over	over	IN
6745	3781	10	them	-PRON-	PRP
6745	3781	11	,	,	,
6745	3781	12	and	and	CC
6745	3781	13	serve	serve	VB
6745	3781	14	_	_	NNP
6745	3781	15	very	very	RB
6745	3781	16	hot	hot	JJ
6745	3781	17	_	_	NN
6745	3781	18	.	.	.
6745	3782	1	Potato	Potato	NNP
6745	3782	2	Fritters	Fritters	NNPS
6745	3782	3	.	.	.
6745	3783	1	One	one	CD
6745	3783	2	pint	pint	NN
6745	3783	3	of	of	IN
6745	3783	4	boiled	boil	VBN
6745	3783	5	and	and	CC
6745	3783	6	mashed	mash	VBN
6745	3783	7	potato	potato	NN
6745	3783	8	,	,	,
6745	3783	9	half	half	PDT
6745	3783	10	a	a	DT
6745	3783	11	cupful	cupful	NN
6745	3783	12	of	of	IN
6745	3783	13	hot	hot	JJ
6745	3783	14	milk	milk	NN
6745	3783	15	,	,	,
6745	3783	16	three	three	CD
6745	3783	17	table	table	NN
6745	3783	18	-	-	HYPH
6745	3783	19	spoonfuls	spoonful	NNS
6745	3783	20	of	of	IN
6745	3783	21	butter	butter	NN
6745	3783	22	,	,	,
6745	3783	23	three	three	CD
6745	3783	24	of	of	IN
6745	3783	25	sugar	sugar	NN
6745	3783	26	,	,	,
6745	3783	27	two	two	CD
6745	3783	28	eggs	egg	NNS
6745	3783	29	,	,	,
6745	3783	30	a	a	DT
6745	3783	31	little	little	JJ
6745	3783	32	nutmeg	nutmeg	NN
6745	3783	33	,	,	,
6745	3783	34	one	one	CD
6745	3783	35	teaspoonful	teaspoonful	NN
6745	3783	36	of	of	IN
6745	3783	37	salt	salt	NN
6745	3783	38	.	.	.
6745	3784	1	Add	add	VB
6745	3784	2	the	the	DT
6745	3784	3	milk	milk	NN
6745	3784	4	,	,	,
6745	3784	5	butter	butter	NN
6745	3784	6	,	,	,
6745	3784	7	sugar	sugar	NN
6745	3784	8	and	and	CC
6745	3784	9	seasoning	seasoning	NN
6745	3784	10	to	to	IN
6745	3784	11	the	the	DT
6745	3784	12	mashed	mashed	JJ
6745	3784	13	potato	potato	NN
6745	3784	14	,	,	,
6745	3784	15	and	and	CC
6745	3784	16	then	then	RB
6745	3784	17	add	add	VB
6745	3784	18	the	the	DT
6745	3784	19	eggs	egg	NNS
6745	3784	20	well	well	UH
6745	3784	21	beaten	beat	VBN
6745	3784	22	.	.	.
6745	3785	1	Stir	stir	VB
6745	3785	2	until	until	IN
6745	3785	3	very	very	RB
6745	3785	4	smooth	smooth	JJ
6745	3785	5	and	and	CC
6745	3785	6	light	light	JJ
6745	3785	7	.	.	.
6745	3786	1	Spread	spread	VB
6745	3786	2	,	,	,
6745	3786	3	about	about	RB
6745	3786	4	half	half	PDT
6745	3786	5	an	an	DT
6745	3786	6	inch	inch	NN
6745	3786	7	deep	deep	JJ
6745	3786	8	,	,	,
6745	3786	9	on	on	IN
6745	3786	10	a	a	DT
6745	3786	11	buttered	butter	VBN
6745	3786	12	dish	dish	NN
6745	3786	13	,	,	,
6745	3786	14	and	and	CC
6745	3786	15	set	set	VBD
6745	3786	16	away	away	RB
6745	3786	17	to	to	IN
6745	3786	18	cool	cool	JJ
6745	3786	19	.	.	.
6745	3787	1	When	when	WRB
6745	3787	2	cold	cold	JJ
6745	3787	3	,	,	,
6745	3787	4	cut	cut	VBN
6745	3787	5	into	into	IN
6745	3787	6	squares	square	NNS
6745	3787	7	.	.	.
6745	3788	1	Dip	dip	VB
6745	3788	2	in	in	IN
6745	3788	3	beaten	beat	VBN
6745	3788	4	egg	egg	NN
6745	3788	5	and	and	CC
6745	3788	6	in	in	IN
6745	3788	7	bread	bread	NN
6745	3788	8	crumbs	crumb	NNS
6745	3788	9	,	,	,
6745	3788	10	and	and	CC
6745	3788	11	fry	fry	NNP
6745	3788	12	brown	brown	NNP
6745	3788	13	in	in	IN
6745	3788	14	boiling	boil	VBG
6745	3788	15	fat	fat	NN
6745	3788	16	.	.	.
6745	3789	1	Serve	serve	VB
6745	3789	2	immediately	immediately	RB
6745	3789	3	.	.	.
6745	3790	1	Croquettes	croquette	NNS
6745	3790	2	.	.	.
6745	3791	1	Care	care	NN
6745	3791	2	and	and	CC
6745	3791	3	practice	practice	NN
6745	3791	4	are	be	VBP
6745	3791	5	required	require	VBN
6745	3791	6	for	for	IN
6745	3791	7	successfully	successfully	RB
6745	3791	8	making	make	VBG
6745	3791	9	croquettes	croquette	NNS
6745	3791	10	.	.	.
6745	3792	1	The	the	DT
6745	3792	2	meat	meat	NN
6745	3792	3	must	must	MD
6745	3792	4	be	be	VB
6745	3792	5	chopped	chop	VBN
6745	3792	6	fine	fine	JJ
6745	3792	7	,	,	,
6745	3792	8	all	all	PDT
6745	3792	9	the	the	DT
6745	3792	10	ingredients	ingredient	NNS
6745	3792	11	be	be	VB
6745	3792	12	thoroughly	thoroughly	RB
6745	3792	13	mixed	mix	VBN
6745	3792	14	,	,	,
6745	3792	15	and	and	CC
6745	3792	16	the	the	DT
6745	3792	17	whole	whole	JJ
6745	3792	18	mixture	mixture	NN
6745	3792	19	be	be	VB
6745	3792	20	as	as	RB
6745	3792	21	moist	moist	JJ
6745	3792	22	as	as	IN
6745	3792	23	possible	possible	JJ
6745	3792	24	without	without	IN
6745	3792	25	spoiling	spoil	VBG
6745	3792	26	the	the	DT
6745	3792	27	shape	shape	NN
6745	3792	28	.	.	.
6745	3793	1	Croquettes	croquette	NNS
6745	3793	2	are	be	VBP
6745	3793	3	formed	form	VBN
6745	3793	4	in	in	IN
6745	3793	5	pear	pear	NN
6745	3793	6	,	,	,
6745	3793	7	round	round	JJ
6745	3793	8	and	and	CC
6745	3793	9	cylindrical	cylindrical	JJ
6745	3793	10	shapes	shape	NNS
6745	3793	11	.	.	.
6745	3794	1	The	the	DT
6745	3794	2	last	last	JJ
6745	3794	3	is	be	VBZ
6745	3794	4	the	the	DT
6745	3794	5	best	good	JJS
6745	3794	6	,	,	,
6745	3794	7	as	as	IN
6745	3794	8	the	the	DT
6745	3794	9	croquettes	croquette	NNS
6745	3794	10	can	can	MD
6745	3794	11	be	be	VB
6745	3794	12	moister	moister	JJ
6745	3794	13	in	in	IN
6745	3794	14	this	this	DT
6745	3794	15	form	form	NN
6745	3794	16	than	than	IN
6745	3794	17	in	in	IN
6745	3794	18	the	the	DT
6745	3794	19	two	two	CD
6745	3794	20	others	other	NNS
6745	3794	21	.	.	.
6745	3795	1	To	to	TO
6745	3795	2	shape	shape	VB
6745	3795	3	:	:	:
6745	3795	4	Take	take	VB
6745	3795	5	about	about	RP
6745	3795	6	a	a	DT
6745	3795	7	table	table	NN
6745	3795	8	-	-	HYPH
6745	3795	9	spoonful	spoonful	JJ
6745	3795	10	of	of	IN
6745	3795	11	the	the	DT
6745	3795	12	mixture	mixture	NN
6745	3795	13	,	,	,
6745	3795	14	and	and	CC
6745	3795	15	with	with	IN
6745	3795	16	both	both	DT
6745	3795	17	hands	hand	NNS
6745	3795	18	,	,	,
6745	3795	19	shape	shape	NN
6745	3795	20	in	in	IN
6745	3795	21	the	the	DT
6745	3795	22	form	form	NN
6745	3795	23	of	of	IN
6745	3795	24	a	a	DT
6745	3795	25	cylinder	cylinder	NN
6745	3795	26	.	.	.
6745	3796	1	Handle	handle	VB
6745	3796	2	as	as	RB
6745	3796	3	gently	gently	RB
6745	3796	4	and	and	CC
6745	3796	5	carefully	carefully	RB
6745	3796	6	as	as	IN
6745	3796	7	if	if	IN
6745	3796	8	a	a	DT
6745	3796	9	tender	tender	NN
6745	3796	10	bird	bird	NN
6745	3796	11	.	.	.
6745	3797	1	Pressure	pressure	NN
6745	3797	2	forces	force	VBZ
6745	3797	3	the	the	DT
6745	3797	4	particles	particle	NNS
6745	3797	5	apart	apart	RB
6745	3797	6	,	,	,
6745	3797	7	and	and	CC
6745	3797	8	thus	thus	RB
6745	3797	9	breaks	break	VBZ
6745	3797	10	the	the	DT
6745	3797	11	form	form	NN
6745	3797	12	.	.	.
6745	3798	1	Have	have	VB
6745	3798	2	a	a	DT
6745	3798	3	board	board	NN
6745	3798	4	sprinkled	sprinkle	VBN
6745	3798	5	lightly	lightly	RB
6745	3798	6	with	with	IN
6745	3798	7	bread	bread	NN
6745	3798	8	or	or	CC
6745	3798	9	cracker	cracker	NN
6745	3798	10	crumbs	crumb	VBZ
6745	3798	11	,	,	,
6745	3798	12	and	and	CC
6745	3798	13	roll	roll	VB
6745	3798	14	the	the	DT
6745	3798	15	croquettes	croquette	NNS
6745	3798	16	_	_	NNP
6745	3798	17	very	very	RB
6745	3798	18	gently	gently	RB
6745	3798	19	_	_	NNP
6745	3798	20	on	on	IN
6745	3798	21	this	this	DT
6745	3798	22	.	.	.
6745	3799	1	Remember	remember	VB
6745	3799	2	that	that	IN
6745	3799	3	the	the	DT
6745	3799	4	slightest	slight	JJS
6745	3799	5	pressure	pressure	NN
6745	3799	6	will	will	MD
6745	3799	7	break	break	VB
6745	3799	8	them	-PRON-	PRP
6745	3799	9	.	.	.
6745	3800	1	Let	let	VB
6745	3800	2	them	-PRON-	PRP
6745	3800	3	lie	lie	VB
6745	3800	4	on	on	IN
6745	3800	5	the	the	DT
6745	3800	6	board	board	NN
6745	3800	7	until	until	IN
6745	3800	8	all	all	DT
6745	3800	9	are	be	VBP
6745	3800	10	finished	finish	VBN
6745	3800	11	,	,	,
6745	3800	12	when	when	WRB
6745	3800	13	,	,	,
6745	3800	14	if	if	IN
6745	3800	15	any	any	DT
6745	3800	16	have	have	VBP
6745	3800	17	become	become	VBN
6745	3800	18	flattened	flatten	VBN
6745	3800	19	,	,	,
6745	3800	20	roll	roll	VB
6745	3800	21	them	-PRON-	PRP
6745	3800	22	into	into	IN
6745	3800	23	shape	shape	NN
6745	3800	24	again	again	RB
6745	3800	25	.	.	.
6745	3801	1	Cover	cover	VB
6745	3801	2	a	a	DT
6745	3801	3	board	board	NN
6745	3801	4	_	_	NNP
6745	3801	5	thickly	thickly	RB
6745	3801	6	_	_	NNP
6745	3801	7	with	with	IN
6745	3801	8	crumbs	crumb	NNS
6745	3801	9	.	.	.
6745	3802	1	Have	have	VBP
6745	3802	2	beaten	beat	VBN
6745	3802	3	eggs	egg	NNS
6745	3802	4	,	,	,
6745	3802	5	slightly	slightly	RB
6745	3802	6	salted	salt	VBN
6745	3802	7	,	,	,
6745	3802	8	in	in	IN
6745	3802	9	a	a	DT
6745	3802	10	deep	deep	JJ
6745	3802	11	plate	plate	NN
6745	3802	12	.	.	.
6745	3803	1	Hold	hold	VB
6745	3803	2	a	a	DT
6745	3803	3	croquette	croquette	NN
6745	3803	4	in	in	IN
6745	3803	5	the	the	DT
6745	3803	6	left	left	JJ
6745	3803	7	hand	hand	NN
6745	3803	8	,	,	,
6745	3803	9	and	and	CC
6745	3803	10	with	with	IN
6745	3803	11	a	a	DT
6745	3803	12	brush	brush	NN
6745	3803	13	,	,	,
6745	3803	14	or	or	CC
6745	3803	15	the	the	DT
6745	3803	16	right	right	JJ
6745	3803	17	hand	hand	NN
6745	3803	18	,	,	,
6745	3803	19	cover	cover	VB
6745	3803	20	it	-PRON-	PRP
6745	3803	21	with	with	IN
6745	3803	22	the	the	DT
6745	3803	23	egg	egg	NN
6745	3803	24	;	;	:
6745	3803	25	then	then	RB
6745	3803	26	roll	roll	VB
6745	3803	27	in	in	RP
6745	3803	28	the	the	DT
6745	3803	29	crumbs	crumb	NNS
6745	3803	30	.	.	.
6745	3804	1	Continue	continue	VB
6745	3804	2	this	this	DT
6745	3804	3	until	until	IN
6745	3804	4	they	-PRON-	PRP
6745	3804	5	are	be	VBP
6745	3804	6	all	all	RB
6745	3804	7	crumbed	crumb	VBN
6745	3804	8	.	.	.
6745	3805	1	Place	place	VB
6745	3805	2	a	a	DT
6745	3805	3	few	few	JJ
6745	3805	4	at	at	IN
6745	3805	5	a	a	DT
6745	3805	6	time	time	NN
6745	3805	7	in	in	IN
6745	3805	8	the	the	DT
6745	3805	9	frying	frying	NN
6745	3805	10	basket	basket	NN
6745	3805	11	(	(	-LRB-
6745	3805	12	they	-PRON-	PRP
6745	3805	13	should	should	MD
6745	3805	14	not	not	RB
6745	3805	15	touch	touch	VB
6745	3805	16	each	each	DT
6745	3805	17	other	other	JJ
6745	3805	18	)	)	-RRB-
6745	3805	19	,	,	,
6745	3805	20	and	and	CC
6745	3805	21	plunge	plunge	VB
6745	3805	22	into	into	IN
6745	3805	23	boiling	boil	VBG
6745	3805	24	fat	fat	NN
6745	3805	25	.	.	.
6745	3806	1	Cook	cook	VB
6745	3806	2	till	till	IN
6745	3806	3	a	a	DT
6745	3806	4	rich	rich	JJ
6745	3806	5	brown	brown	NN
6745	3806	6	.	.	.
6745	3807	1	It	-PRON-	PRP
6745	3807	2	will	will	MD
6745	3807	3	take	take	VB
6745	3807	4	about	about	RP
6745	3807	5	a	a	DT
6745	3807	6	minute	minute	NN
6745	3807	7	and	and	CC
6745	3807	8	a	a	DT
6745	3807	9	half	half	NN
6745	3807	10	.	.	.
6745	3808	1	Take	take	VB
6745	3808	2	up	up	RP
6745	3808	3	,	,	,
6745	3808	4	and	and	CC
6745	3808	5	lay	lie	VBD
6745	3808	6	on	on	IN
6745	3808	7	brown	brown	JJ
6745	3808	8	paper	paper	NN
6745	3808	9	in	in	IN
6745	3808	10	a	a	DT
6745	3808	11	warm	warm	JJ
6745	3808	12	pan	pan	NN
6745	3808	13	.	.	.
6745	3809	1	Royal	Royal	NNP
6745	3809	2	Croquettes	Croquettes	NNP
6745	3809	3	.	.	.
6745	3810	1	Three	three	CD
6745	3810	2	small	small	JJ
6745	3810	3	,	,	,
6745	3810	4	or	or	CC
6745	3810	5	two	two	CD
6745	3810	6	large	large	JJ
6745	3810	7	,	,	,
6745	3810	8	sweetbreads	sweetbread	NNS
6745	3810	9	,	,	,
6745	3810	10	one	one	CD
6745	3810	11	boiled	boil	VBN
6745	3810	12	chicken	chicken	NN
6745	3810	13	,	,	,
6745	3810	14	one	one	CD
6745	3810	15	large	large	JJ
6745	3810	16	table	table	NN
6745	3810	17	-	-	HYPH
6745	3810	18	spoonful	spoonful	JJ
6745	3810	19	of	of	IN
6745	3810	20	flour	flour	NN
6745	3810	21	,	,	,
6745	3810	22	one	one	CD
6745	3810	23	pint	pint	NN
6745	3810	24	of	of	IN
6745	3810	25	cream	cream	NN
6745	3810	26	,	,	,
6745	3810	27	half	half	PDT
6745	3810	28	a	a	DT
6745	3810	29	cupful	cupful	NN
6745	3810	30	of	of	IN
6745	3810	31	butter	butter	NN
6745	3810	32	,	,	,
6745	3810	33	one	one	CD
6745	3810	34	table	table	NN
6745	3810	35	-	-	HYPH
6745	3810	36	spoonful	spoonful	JJ
6745	3810	37	of	of	IN
6745	3810	38	onion	onion	NN
6745	3810	39	juice	juice	NN
6745	3810	40	,	,	,
6745	3810	41	one	one	CD
6745	3810	42	tablespoonful	tablespoonful	NN
6745	3810	43	of	of	IN
6745	3810	44	chopped	chop	VBN
6745	3810	45	parsley	parsley	NN
6745	3810	46	,	,	,
6745	3810	47	one	one	CD
6745	3810	48	teaspoonful	teaspoonful	NN
6745	3810	49	of	of	IN
6745	3810	50	mace	mace	NN
6745	3810	51	,	,	,
6745	3810	52	the	the	DT
6745	3810	53	juice	juice	NN
6745	3810	54	of	of	IN
6745	3810	55	half	half	PDT
6745	3810	56	a	a	DT
6745	3810	57	lemon	lemon	NN
6745	3810	58	,	,	,
6745	3810	59	and	and	CC
6745	3810	60	salt	salt	NN
6745	3810	61	and	and	CC
6745	3810	62	pepper	pepper	NN
6745	3810	63	to	to	IN
6745	3810	64	taste	taste	NN
6745	3810	65	.	.	.
6745	3811	1	Let	let	VB
6745	3811	2	the	the	DT
6745	3811	3	sweetbreads	sweetbread	NNS
6745	3811	4	stand	stand	VB
6745	3811	5	in	in	IN
6745	3811	6	boiling	boil	VBG
6745	3811	7	water	water	NN
6745	3811	8	five	five	CD
6745	3811	9	minutes	minute	NNS
6745	3811	10	.	.	.
6745	3812	1	Chop	chop	VB
6745	3812	2	very	very	RB
6745	3812	3	fine	fine	JJ
6745	3812	4	,	,	,
6745	3812	5	with	with	IN
6745	3812	6	the	the	DT
6745	3812	7	chicken	chicken	NN
6745	3812	8	,	,	,
6745	3812	9	and	and	CC
6745	3812	10	add	add	VB
6745	3812	11	seasoning	seasoning	NN
6745	3812	12	.	.	.
6745	3813	1	Put	put	VB
6745	3813	2	two	two	CD
6745	3813	3	table	table	NN
6745	3813	4	-	-	HYPH
6745	3813	5	spoonfuls	spoonful	NNS
6745	3813	6	of	of	IN
6745	3813	7	the	the	DT
6745	3813	8	butter	butter	NN
6745	3813	9	in	in	IN
6745	3813	10	a	a	DT
6745	3813	11	stew	stew	NN
6745	3813	12	-	-	HYPH
6745	3813	13	pan	pan	NN
6745	3813	14	with	with	IN
6745	3813	15	the	the	DT
6745	3813	16	flour	flour	NN
6745	3813	17	.	.	.
6745	3814	1	When	when	WRB
6745	3814	2	it	-PRON-	PRP
6745	3814	3	bubbles	bubble	VBZ
6745	3814	4	,	,	,
6745	3814	5	add	add	VB
6745	3814	6	the	the	DT
6745	3814	7	cream	cream	NN
6745	3814	8	,	,	,
6745	3814	9	gradually	gradually	RB
6745	3814	10	;	;	:
6745	3814	11	then	then	RB
6745	3814	12	add	add	VB
6745	3814	13	the	the	DT
6745	3814	14	chopped	chopped	JJ
6745	3814	15	mixture	mixture	NN
6745	3814	16	,	,	,
6745	3814	17	and	and	CC
6745	3814	18	stir	stir	VB
6745	3814	19	until	until	IN
6745	3814	20	thoroughly	thoroughly	RB
6745	3814	21	heated	heat	VBN
6745	3814	22	.	.	.
6745	3815	1	Take	take	VB
6745	3815	2	from	from	IN
6745	3815	3	the	the	DT
6745	3815	4	fire	fire	NN
6745	3815	5	,	,	,
6745	3815	6	add	add	VB
6745	3815	7	the	the	DT
6745	3815	8	lemon	lemon	NN
6745	3815	9	juice	juice	NN
6745	3815	10	,	,	,
6745	3815	11	and	and	CC
6745	3815	12	set	set	VBD
6745	3815	13	away	away	RB
6745	3815	14	to	to	IN
6745	3815	15	cool	cool	JJ
6745	3815	16	.	.	.
6745	3816	1	Roll	roll	VB
6745	3816	2	into	into	IN
6745	3816	3	shape	shape	NN
6745	3816	4	with	with	IN
6745	3816	5	cracker	cracker	NN
6745	3816	6	crumbs	crumb	NNS
6745	3816	7	.	.	.
6745	3817	1	Dip	dip	VB
6745	3817	2	in	in	IN
6745	3817	3	six	six	CD
6745	3817	4	beaten	beat	VBN
6745	3817	5	eggs	egg	NNS
6745	3817	6	and	and	CC
6745	3817	7	then	then	RB
6745	3817	8	in	in	IN
6745	3817	9	cracker	cracker	NN
6745	3817	10	crumbs	crumb	VBZ
6745	3817	11	.	.	.
6745	3818	1	Let	let	VB
6745	3818	2	them	-PRON-	PRP
6745	3818	3	stand	stand	VB
6745	3818	4	until	until	IN
6745	3818	5	dry	dry	JJ
6745	3818	6	,	,	,
6745	3818	7	when	when	WRB
6745	3818	8	dip	dip	NN
6745	3818	9	again	again	RB
6745	3818	10	in	in	IN
6745	3818	11	egg	egg	NN
6745	3818	12	,	,	,
6745	3818	13	and	and	CC
6745	3818	14	finally	finally	RB
6745	3818	15	in	in	IN
6745	3818	16	bread	bread	NN
6745	3818	17	crumbs	crumb	NNS
6745	3818	18	--	--	:
6745	3818	19	not	not	RB
6745	3818	20	too	too	RB
6745	3818	21	fine	fine	JJ
6745	3818	22	.	.	.
6745	3819	1	All	all	PDT
6745	3819	2	the	the	DT
6745	3819	3	crumbs	crumb	NNS
6745	3819	4	should	should	MD
6745	3819	5	first	first	RB
6745	3819	6	be	be	VB
6745	3819	7	salted	salt	VBN
6745	3819	8	and	and	CC
6745	3819	9	peppered	pepper	VBN
6745	3819	10	.	.	.
6745	3820	1	Fry	fry	PRP
6745	3820	2	quickly	quickly	RB
6745	3820	3	in	in	IN
6745	3820	4	boiling	boil	VBG
6745	3820	5	fat	fat	NN
6745	3820	6	.	.	.
6745	3821	1	Royal	Royal	NNP
6745	3821	2	Croquettes	Croquettes	NNP
6745	3821	3	,	,	,
6745	3821	4	No	no	UH
6745	3821	5	.	.	.
6745	3822	1	2	2	LS
6745	3822	2	.	.	.
6745	3823	1	Half	half	PDT
6745	3823	2	a	a	DT
6745	3823	3	boiled	boil	VBN
6745	3823	4	chicken	chicken	NN
6745	3823	5	,	,	,
6745	3823	6	one	one	CD
6745	3823	7	large	large	JJ
6745	3823	8	sweetbread	sweetbread	NN
6745	3823	9	,	,	,
6745	3823	10	cleaned	clean	VBN
6745	3823	11	,	,	,
6745	3823	12	and	and	CC
6745	3823	13	kept	keep	VBD
6745	3823	14	in	in	IN
6745	3823	15	hot	hot	JJ
6745	3823	16	water	water	NN
6745	3823	17	for	for	IN
6745	3823	18	five	five	CD
6745	3823	19	minutes	minute	NNS
6745	3823	20	;	;	:
6745	3823	21	a	a	DT
6745	3823	22	calf	calf	NN
6745	3823	23	's	's	POS
6745	3823	24	brains	brain	NNS
6745	3823	25	,	,	,
6745	3823	26	washed	wash	VBD
6745	3823	27	,	,	,
6745	3823	28	and	and	CC
6745	3823	29	boiled	boil	VBD
6745	3823	30	five	five	CD
6745	3823	31	minutes	minute	NNS
6745	3823	32	;	;	:
6745	3823	33	one	one	CD
6745	3823	34	teaspoonful	teaspoonful	NN
6745	3823	35	of	of	IN
6745	3823	36	chopped	chop	VBN
6745	3823	37	parsley	parsley	NN
6745	3823	38	,	,	,
6745	3823	39	salt	salt	NN
6745	3823	40	,	,	,
6745	3823	41	pepper	pepper	NN
6745	3823	42	,	,	,
6745	3823	43	half	half	PDT
6745	3823	44	a	a	DT
6745	3823	45	pint	pint	NN
6745	3823	46	of	of	IN
6745	3823	47	cream	cream	NN
6745	3823	48	,	,	,
6745	3823	49	one	one	CD
6745	3823	50	egg	egg	NN
6745	3823	51	,	,	,
6745	3823	52	quarter	quarter	NN
6745	3823	53	of	of	IN
6745	3823	54	a	a	DT
6745	3823	55	cupful	cupful	NN
6745	3823	56	of	of	IN
6745	3823	57	butter	butter	NN
6745	3823	58	,	,	,
6745	3823	59	one	one	CD
6745	3823	60	table	table	NN
6745	3823	61	-	-	HYPH
6745	3823	62	spoonful	spoonful	JJ
6745	3823	63	of	of	IN
6745	3823	64	corn	corn	NN
6745	3823	65	-	-	HYPH
6745	3823	66	starch	starch	NN
6745	3823	67	.	.	.
6745	3824	1	Chop	chop	VB
6745	3824	2	the	the	DT
6745	3824	3	chicken	chicken	NN
6745	3824	4	,	,	,
6745	3824	5	brains	brain	NNS
6745	3824	6	and	and	CC
6745	3824	7	sweetbread	sweetbread	VBP
6745	3824	8	very	very	RB
6745	3824	9	fine	fine	JJ
6745	3824	10	,	,	,
6745	3824	11	and	and	CC
6745	3824	12	add	add	VB
6745	3824	13	the	the	DT
6745	3824	14	egg	egg	NN
6745	3824	15	well	well	UH
6745	3824	16	beaten	beat	VBN
6745	3824	17	.	.	.
6745	3825	1	Mix	mix	VB
6745	3825	2	the	the	DT
6745	3825	3	corn	corn	NN
6745	3825	4	-	-	HYPH
6745	3825	5	starch	starch	NN
6745	3825	6	with	with	IN
6745	3825	7	a	a	DT
6745	3825	8	little	little	JJ
6745	3825	9	of	of	IN
6745	3825	10	the	the	DT
6745	3825	11	cream	cream	NN
6745	3825	12	.	.	.
6745	3826	1	Have	have	VBP
6745	3826	2	the	the	DT
6745	3826	3	remainder	remainder	NN
6745	3826	4	of	of	IN
6745	3826	5	the	the	DT
6745	3826	6	cream	cream	NN
6745	3826	7	boiling	boil	VBG
6745	3826	8	,	,	,
6745	3826	9	and	and	CC
6745	3826	10	stir	stir	VB
6745	3826	11	in	in	IN
6745	3826	12	the	the	DT
6745	3826	13	mixed	mix	VBN
6745	3826	14	corn	corn	NN
6745	3826	15	-	-	HYPH
6745	3826	16	starch	starch	NN
6745	3826	17	;	;	:
6745	3826	18	then	then	RB
6745	3826	19	add	add	VB
6745	3826	20	the	the	DT
6745	3826	21	butter	butter	NN
6745	3826	22	and	and	CC
6745	3826	23	the	the	DT
6745	3826	24	chopped	chopped	JJ
6745	3826	25	mixture	mixture	NN
6745	3826	26	,	,	,
6745	3826	27	and	and	CC
6745	3826	28	stir	stir	VB
6745	3826	29	over	over	IN
6745	3826	30	the	the	DT
6745	3826	31	fire	fire	NN
6745	3826	32	until	until	IN
6745	3826	33	it	-PRON-	PRP
6745	3826	34	bubbles	bubble	VBZ
6745	3826	35	.	.	.
6745	3827	1	Set	Set	VBN
6745	3827	2	aside	aside	RB
6745	3827	3	to	to	IN
6745	3827	4	cool	cool	JJ
6745	3827	5	.	.	.
6745	3828	1	Shape	Shape	NNP
6745	3828	2	,	,	,
6745	3828	3	and	and	CC
6745	3828	4	roll	roll	VB
6745	3828	5	twice	twice	RB
6745	3828	6	in	in	IN
6745	3828	7	egg	egg	NN
6745	3828	8	and	and	CC
6745	3828	9	in	in	IN
6745	3828	10	cracker	cracker	NN
6745	3828	11	crumbs	crumb	NNS
6745	3828	12	.	.	.
6745	3829	1	Put	put	VB
6745	3829	2	in	in	IN
6745	3829	3	the	the	DT
6745	3829	4	frying	frying	NN
6745	3829	5	basket	basket	NN
6745	3829	6	,	,	,
6745	3829	7	and	and	CC
6745	3829	8	plunge	plunge	VB
6745	3829	9	into	into	IN
6745	3829	10	boiling	boil	VBG
6745	3829	11	fat	fat	NN
6745	3829	12	.	.	.
6745	3830	1	They	-PRON-	PRP
6745	3830	2	should	should	MD
6745	3830	3	brown	brown	VB
6745	3830	4	in	in	IN
6745	3830	5	less	less	JJR
6745	3830	6	than	than	IN
6745	3830	7	a	a	DT
6745	3830	8	minute	minute	NN
6745	3830	9	.	.	.
6745	3831	1	[	[	-LRB-
6745	3831	2	Mrs.	Mrs.	NNP
6745	3831	3	Furness	Furness	NNP
6745	3831	4	,	,	,
6745	3831	5	of	of	IN
6745	3831	6	Philadelphia	Philadelphia	NNP
6745	3831	7	.	.	.
6745	3831	8	]	]	-RRB-
6745	3832	1	Oyster	Oyster	NNP
6745	3832	2	Croquettes	Croquettes	NNP
6745	3832	3	.	.	.
6745	3833	1	Haifa	haifa	JJ
6745	3833	2	pint	pint	NN
6745	3833	3	of	of	IN
6745	3833	4	raw	raw	JJ
6745	3833	5	oysters	oyster	NNS
6745	3833	6	,	,	,
6745	3833	7	half	half	PDT
6745	3833	8	a	a	DT
6745	3833	9	pint	pint	NN
6745	3833	10	of	of	IN
6745	3833	11	cooked	cooked	JJ
6745	3833	12	veal	veal	NN
6745	3833	13	,	,	,
6745	3833	14	one	one	CD
6745	3833	15	heaping	heaping	NN
6745	3833	16	table	table	NN
6745	3833	17	-	-	HYPH
6745	3833	18	spoonful	spoonful	JJ
6745	3833	19	of	of	IN
6745	3833	20	butter	butter	NN
6745	3833	21	,	,	,
6745	3833	22	three	three	CD
6745	3833	23	table	table	NN
6745	3833	24	-	-	HYPH
6745	3833	25	spoonfuls	spoonful	NNS
6745	3833	26	of	of	IN
6745	3833	27	cracker	cracker	NN
6745	3833	28	crumbs	crumb	VBZ
6745	3833	29	,	,	,
6745	3833	30	the	the	DT
6745	3833	31	yolks	yolk	NNS
6745	3833	32	of	of	IN
6745	3833	33	two	two	CD
6745	3833	34	eggs	egg	NNS
6745	3833	35	,	,	,
6745	3833	36	one	one	CD
6745	3833	37	table	table	NN
6745	3833	38	-	-	HYPH
6745	3833	39	spoonful	spoonful	JJ
6745	3833	40	of	of	IN
6745	3833	41	onion	onion	NN
6745	3833	42	juice	juice	NN
6745	3833	43	.	.	.
6745	3834	1	Chop	chop	VB
6745	3834	2	the	the	DT
6745	3834	3	oysters	oyster	NNS
6745	3834	4	and	and	CC
6745	3834	5	veal	veal	NN
6745	3834	6	very	very	RB
6745	3834	7	fine	fine	RB
6745	3834	8	.	.	.
6745	3835	1	Soak	soak	VB
6745	3835	2	the	the	DT
6745	3835	3	crackers	cracker	NNS
6745	3835	4	in	in	IN
6745	3835	5	oyster	oyster	NNP
6745	3835	6	liquor	liquor	NN
6745	3835	7	,	,	,
6745	3835	8	and	and	CC
6745	3835	9	then	then	RB
6745	3835	10	mix	mix	VB
6745	3835	11	all	all	PDT
6745	3835	12	the	the	DT
6745	3835	13	ingredients	ingredient	NNS
6745	3835	14	,	,	,
6745	3835	15	and	and	CC
6745	3835	16	shape	shape	NN
6745	3835	17	.	.	.
6745	3836	1	Dip	dip	VB
6745	3836	2	in	in	IN
6745	3836	3	egg	egg	NN
6745	3836	4	and	and	CC
6745	3836	5	roll	roll	NN
6745	3836	6	in	in	IN
6745	3836	7	cracker	cracker	NN
6745	3836	8	crumbs	crumb	VBZ
6745	3836	9	,	,	,
6745	3836	10	and	and	CC
6745	3836	11	fry	fry	VB
6745	3836	12	as	as	IN
6745	3836	13	usual	usual	JJ
6745	3836	14	.	.	.
6745	3837	1	The	the	DT
6745	3837	2	butter	butter	NN
6745	3837	3	should	should	MD
6745	3837	4	be	be	VB
6745	3837	5	softened	soften	VBN
6745	3837	6	before	before	IN
6745	3837	7	the	the	DT
6745	3837	8	mixing	mixing	NN
6745	3837	9	.	.	.
6745	3838	1	Lobster	lobster	NN
6745	3838	2	Croquettes	Croquettes	NNPS
6745	3838	3	.	.	.
6745	3839	1	Chop	Chop	NNP
6745	3839	2	fine	fine	RB
6745	3839	3	the	the	DT
6745	3839	4	meat	meat	NN
6745	3839	5	of	of	IN
6745	3839	6	a	a	DT
6745	3839	7	two	two	CD
6745	3839	8	-	-	HYPH
6745	3839	9	pound	pound	NN
6745	3839	10	lobster	lobster	NN
6745	3839	11	;	;	:
6745	3839	12	take	take	VB
6745	3839	13	also	also	RB
6745	3839	14	two	two	CD
6745	3839	15	table-	table-	NN
6745	3839	16	spoonfuls	spoonful	NNS
6745	3839	17	of	of	IN
6745	3839	18	butter	butter	NN
6745	3839	19	,	,	,
6745	3839	20	enough	enough	JJ
6745	3839	21	water	water	NN
6745	3839	22	or	or	CC
6745	3839	23	cream	cream	NN
6745	3839	24	to	to	TO
6745	3839	25	make	make	VB
6745	3839	26	very	very	RB
6745	3839	27	moist	moist	JJ
6745	3839	28	,	,	,
6745	3839	29	one	one	CD
6745	3839	30	egg	egg	NN
6745	3839	31	,	,	,
6745	3839	32	salt	salt	NN
6745	3839	33	and	and	CC
6745	3839	34	pepper	pepper	NN
6745	3839	35	to	to	TO
6745	3839	36	taste	taste	NN
6745	3839	37	,	,	,
6745	3839	38	and	and	CC
6745	3839	39	half	half	PDT
6745	3839	40	a	a	DT
6745	3839	41	table	table	NN
6745	3839	42	-	-	HYPH
6745	3839	43	spoonful	spoonful	JJ
6745	3839	44	of	of	IN
6745	3839	45	flour	flour	NN
6745	3839	46	.	.	.
6745	3840	1	Cook	cook	VB
6745	3840	2	butter	butter	NN
6745	3840	3	and	and	CC
6745	3840	4	flour	flour	NN
6745	3840	5	together	together	RB
6745	3840	6	till	till	IN
6745	3840	7	they	-PRON-	PRP
6745	3840	8	bubble	bubble	NN
6745	3840	9	.	.	.
6745	3841	1	Add	add	VB
6745	3841	2	the	the	DT
6745	3841	3	cream	cream	NN
6745	3841	4	or	or	CC
6745	3841	5	water	water	NN
6745	3841	6	(	(	-LRB-
6745	3841	7	about	about	RB
6745	3841	8	a	a	DT
6745	3841	9	scant	scant	JJ
6745	3841	10	half	half	NN
6745	3841	11	cupful	cupful	JJ
6745	3841	12	)	)	-RRB-
6745	3841	13	,	,	,
6745	3841	14	then	then	RB
6745	3841	15	the	the	DT
6745	3841	16	lobster	lobster	NN
6745	3841	17	and	and	CC
6745	3841	18	seasoning	seasoning	NN
6745	3841	19	,	,	,
6745	3841	20	and	and	CC
6745	3841	21	,	,	,
6745	3841	22	when	when	WRB
6745	3841	23	hot	hot	JJ
6745	3841	24	,	,	,
6745	3841	25	the	the	DT
6745	3841	26	egg	egg	NN
6745	3841	27	well	well	UH
6745	3841	28	beaten	beat	VBN
6745	3841	29	.	.	.
6745	3842	1	Set	Set	VBN
6745	3842	2	away	away	RB
6745	3842	3	to	to	IN
6745	3842	4	cool	cool	JJ
6745	3842	5	.	.	.
6745	3843	1	Shape	shape	NN
6745	3843	2	,	,	,
6745	3843	3	dip	dip	NN
6745	3843	4	in	in	IN
6745	3843	5	egg	egg	NN
6745	3843	6	and	and	CC
6745	3843	7	cracker	cracker	NN
6745	3843	8	crumbs	crumb	VBZ
6745	3843	9	,	,	,
6745	3843	10	and	and	CC
6745	3843	11	fry	fry	VB
6745	3843	12	as	as	IN
6745	3843	13	usual	usual	JJ
6745	3843	14	.	.	.
6745	3844	1	Salmon	Salmon	NNP
6745	3844	2	Croquettes	Croquettes	NNP
6745	3844	3	.	.	.
6745	3845	1	One	one	CD
6745	3845	2	pound	pound	NN
6745	3845	3	of	of	IN
6745	3845	4	cooked	cooked	JJ
6745	3845	5	salmon	salmon	NN
6745	3845	6	(	(	-LRB-
6745	3845	7	about	about	IN
6745	3845	8	a	a	DT
6745	3845	9	pint	pint	NN
6745	3845	10	and	and	CC
6745	3845	11	a	a	DT
6745	3845	12	half	half	NN
6745	3845	13	when	when	WRB
6745	3845	14	chopped	chop	VBN
6745	3845	15	)	)	-RRB-
6745	3845	16	,	,	,
6745	3845	17	one	one	CD
6745	3845	18	cupful	cupful	NN
6745	3845	19	of	of	IN
6745	3845	20	cream	cream	NN
6745	3845	21	,	,	,
6745	3845	22	two	two	CD
6745	3845	23	table	table	NN
6745	3845	24	-	-	HYPH
6745	3845	25	spoonfuls	spoonful	NNS
6745	3845	26	of	of	IN
6745	3845	27	butter	butter	NN
6745	3845	28	,	,	,
6745	3845	29	one	one	CD
6745	3845	30	of	of	IN
6745	3845	31	flour	flour	NN
6745	3845	32	,	,	,
6745	3845	33	three	three	CD
6745	3845	34	eggs	egg	NNS
6745	3845	35	,	,	,
6745	3845	36	one	one	CD
6745	3845	37	pint	pint	NN
6745	3845	38	of	of	IN
6745	3845	39	crumbs	crumb	NNS
6745	3845	40	,	,	,
6745	3845	41	pepper	pepper	NN
6745	3845	42	,	,	,
6745	3845	43	salt	salt	NN
6745	3845	44	.	.	.
6745	3846	1	Chop	chop	VB
6745	3846	2	the	the	DT
6745	3846	3	salmon	salmon	NN
6745	3846	4	fine	fine	NN
6745	3846	5	.	.	.
6745	3847	1	Mix	mix	VB
6745	3847	2	the	the	DT
6745	3847	3	flour	flour	NN
6745	3847	4	and	and	CC
6745	3847	5	butter	butter	NN
6745	3847	6	together	together	RB
6745	3847	7	.	.	.
6745	3848	1	Let	let	VB
6745	3848	2	the	the	DT
6745	3848	3	cream	cream	NN
6745	3848	4	come	come	VB
6745	3848	5	to	to	IN
6745	3848	6	a	a	DT
6745	3848	7	boil	boil	NN
6745	3848	8	,	,	,
6745	3848	9	and	and	CC
6745	3848	10	stir	stir	VB
6745	3848	11	in	in	IN
6745	3848	12	the	the	DT
6745	3848	13	flour	flour	NN
6745	3848	14	,	,	,
6745	3848	15	butter	butter	NN
6745	3848	16	,	,	,
6745	3848	17	salmon	salmon	NN
6745	3848	18	and	and	CC
6745	3848	19	seasoning	seasoning	NN
6745	3848	20	.	.	.
6745	3849	1	Boil	Boil	NNP
6745	3849	2	for	for	IN
6745	3849	3	one	one	CD
6745	3849	4	minute	minute	NN
6745	3849	5	.	.	.
6745	3850	1	Stir	stir	VB
6745	3850	2	into	into	IN
6745	3850	3	it	-PRON-	PRP
6745	3850	4	one	one	CD
6745	3850	5	well	well	RB
6745	3850	6	-	-	HYPH
6745	3850	7	beaten	beat	VBN
6745	3850	8	egg	egg	NN
6745	3850	9	,	,	,
6745	3850	10	and	and	CC
6745	3850	11	remove	remove	VB
6745	3850	12	from	from	IN
6745	3850	13	the	the	DT
6745	3850	14	fire	fire	NN
6745	3850	15	.	.	.
6745	3851	1	When	when	WRB
6745	3851	2	cold	cold	JJ
6745	3851	3	,	,	,
6745	3851	4	shape	shape	NN
6745	3851	5	,	,	,
6745	3851	6	and	and	CC
6745	3851	7	proceed	proceed	VB
6745	3851	8	as	as	IN
6745	3851	9	for	for	IN
6745	3851	10	other	other	JJ
6745	3851	11	croquettes	croquette	NNS
6745	3851	12	.	.	.
6745	3852	1	Shad	Shad	NNP
6745	3852	2	Roe	Roe	NNP
6745	3852	3	Croquettes	Croquettes	NNP
6745	3852	4	.	.	.
6745	3853	1	One	one	CD
6745	3853	2	pint	pint	NN
6745	3853	3	of	of	IN
6745	3853	4	cream	cream	NN
6745	3853	5	,	,	,
6745	3853	6	four	four	CD
6745	3853	7	table	table	NN
6745	3853	8	-	-	HYPH
6745	3853	9	spoonfuls	spoonful	NNS
6745	3853	10	of	of	IN
6745	3853	11	corn	corn	NN
6745	3853	12	-	-	HYPH
6745	3853	13	starch	starch	NN
6745	3853	14	,	,	,
6745	3853	15	four	four	CD
6745	3853	16	shad	shad	NNP
6745	3853	17	roe	roe	NN
6745	3853	18	,	,	,
6745	3853	19	four	four	CD
6745	3853	20	table	table	NN
6745	3853	21	-	-	HYPH
6745	3853	22	spoonfuls	spoonful	NNS
6745	3853	23	of	of	IN
6745	3853	24	butter	butter	NN
6745	3853	25	,	,	,
6745	3853	26	one	one	CD
6745	3853	27	teaspoonful	teaspoonful	NN
6745	3853	28	of	of	IN
6745	3853	29	salt	salt	NN
6745	3853	30	,	,	,
6745	3853	31	the	the	DT
6745	3853	32	juice	juice	NN
6745	3853	33	of	of	IN
6745	3853	34	two	two	CD
6745	3853	35	lemons	lemon	NNS
6745	3853	36	,	,	,
6745	3853	37	a	a	DT
6745	3853	38	slight	slight	JJ
6745	3853	39	grating	grating	NN
6745	3853	40	of	of	IN
6745	3853	41	nutmeg	nutmeg	NN
6745	3853	42	and	and	CC
6745	3853	43	a	a	DT
6745	3853	44	speck	speck	NN
6745	3853	45	of	of	IN
6745	3853	46	cayenne	cayenne	NN
6745	3853	47	.	.	.
6745	3854	1	Boil	Boil	NNP
6745	3854	2	the	the	DT
6745	3854	3	roe	roe	JJ
6745	3854	4	fifteen	fifteen	CD
6745	3854	5	minutes	minute	NNS
6745	3854	6	in	in	IN
6745	3854	7	salted	salted	JJ
6745	3854	8	water	water	NN
6745	3854	9	;	;	:
6745	3854	10	then	then	RB
6745	3854	11	drain	drain	VB
6745	3854	12	and	and	CC
6745	3854	13	mash	mash	NN
6745	3854	14	.	.	.
6745	3855	1	Put	put	VB
6745	3855	2	the	the	DT
6745	3855	3	cream	cream	NN
6745	3855	4	on	on	RP
6745	3855	5	to	to	TO
6745	3855	6	boil	boil	VB
6745	3855	7	.	.	.
6745	3856	1	Mix	mix	VB
6745	3856	2	the	the	DT
6745	3856	3	butter	butter	NN
6745	3856	4	and	and	CC
6745	3856	5	corn	corn	NN
6745	3856	6	-	-	HYPH
6745	3856	7	starch	starch	NN
6745	3856	8	together	together	RB
6745	3856	9	,	,	,
6745	3856	10	and	and	CC
6745	3856	11	stir	stir	VB
6745	3856	12	into	into	IN
6745	3856	13	the	the	DT
6745	3856	14	boiling	boiling	NN
6745	3856	15	cream	cream	NN
6745	3856	16	.	.	.
6745	3857	1	Add	add	VB
6745	3857	2	the	the	DT
6745	3857	3	seasoning	seasoning	NN
6745	3857	4	and	and	CC
6745	3857	5	roe	roe	NN
6745	3857	6	.	.	.
6745	3858	1	Boil	boil	VB
6745	3858	2	up	up	RP
6745	3858	3	once	once	RB
6745	3858	4	,	,	,
6745	3858	5	and	and	CC
6745	3858	6	set	set	VB
6745	3858	7	away	away	RB
6745	3858	8	to	to	IN
6745	3858	9	cool	cool	JJ
6745	3858	10	.	.	.
6745	3859	1	Shape	Shape	NNP
6745	3859	2	and	and	CC
6745	3859	3	fry	fry	NN
6745	3859	4	as	as	IN
6745	3859	5	directed	direct	VBN
6745	3859	6	.	.	.
6745	3860	1	[	[	-LRB-
6745	3860	2	Miss	Miss	NNP
6745	3860	3	Lizzie	Lizzie	NNP
6745	3860	4	Devereux	Devereux	NNP
6745	3860	5	.	.	.
6745	3860	6	]	]	-RRB-
6745	3861	1	Rice	Rice	NNP
6745	3861	2	and	and	CC
6745	3861	3	Meat	Meat	NNP
6745	3861	4	Croquettes	Croquettes	NNP
6745	3861	5	.	.	.
6745	3862	1	One	one	CD
6745	3862	2	cupful	cupful	NN
6745	3862	3	of	of	IN
6745	3862	4	boiled	boil	VBN
6745	3862	5	rice	rice	NN
6745	3862	6	,	,	,
6745	3862	7	one	one	CD
6745	3862	8	cupful	cupful	NN
6745	3862	9	of	of	IN
6745	3862	10	finely	finely	RB
6745	3862	11	-	-	HYPH
6745	3862	12	chopped	chop	VBN
6745	3862	13	cooked	cooked	JJ
6745	3862	14	meat--	meat--	CD
6745	3862	15	any	any	DT
6745	3862	16	kind	kind	NN
6745	3862	17	;	;	:
6745	3862	18	one	one	CD
6745	3862	19	teaspoonful	teaspoonful	NN
6745	3862	20	of	of	IN
6745	3862	21	salt	salt	NN
6745	3862	22	,	,	,
6745	3862	23	a	a	DT
6745	3862	24	little	little	JJ
6745	3862	25	pepper	pepper	NN
6745	3862	26	,	,	,
6745	3862	27	two	two	CD
6745	3862	28	table-	table-	NN
6745	3862	29	spoonfuls	spoonful	NNS
6745	3862	30	of	of	IN
6745	3862	31	butter,--half	butter,--half	NNP
6745	3862	32	a	a	DT
6745	3862	33	cupful	cupful	NN
6745	3862	34	of	of	IN
6745	3862	35	milk	milk	NN
6745	3862	36	,	,	,
6745	3862	37	one	one	CD
6745	3862	38	egg	egg	NN
6745	3862	39	.	.	.
6745	3863	1	Put	put	VB
6745	3863	2	the	the	DT
6745	3863	3	milk	milk	NN
6745	3863	4	on	on	RP
6745	3863	5	to	to	TO
6745	3863	6	boil	boil	VB
6745	3863	7	,	,	,
6745	3863	8	and	and	CC
6745	3863	9	add	add	VB
6745	3863	10	the	the	DT
6745	3863	11	meat	meat	NN
6745	3863	12	,	,	,
6745	3863	13	rice	rice	NN
6745	3863	14	and	and	CC
6745	3863	15	seasoning	seasoning	NN
6745	3863	16	.	.	.
6745	3864	1	When	when	WRB
6745	3864	2	this	this	DT
6745	3864	3	boils	boil	VBZ
6745	3864	4	,	,	,
6745	3864	5	add	add	VB
6745	3864	6	the	the	DT
6745	3864	7	egg	egg	NN
6745	3864	8	,	,	,
6745	3864	9	well	well	RB
6745	3864	10	beaten	beat	VBN
6745	3864	11	;	;	:
6745	3864	12	stir	stir	VB
6745	3864	13	one	one	CD
6745	3864	14	minute	minute	NN
6745	3864	15	.	.	.
6745	3865	1	After	after	IN
6745	3865	2	cooling	cool	VBG
6745	3865	3	,	,	,
6745	3865	4	shape	shape	NN
6745	3865	5	,	,	,
6745	3865	6	dip	dip	NN
6745	3865	7	in	in	IN
6745	3865	8	egg	egg	NN
6745	3865	9	and	and	CC
6745	3865	10	crumbs	crumb	NNS
6745	3865	11	,	,	,
6745	3865	12	and	and	CC
6745	3865	13	fry	fry	VB
6745	3865	14	as	as	IN
6745	3865	15	before	before	IN
6745	3865	16	directed	direct	VBN
6745	3865	17	.	.	.
6745	3866	1	Rice	Rice	NNP
6745	3866	2	Croquettes	Croquettes	NNP
6745	3866	3	.	.	.
6745	3867	1	One	one	CD
6745	3867	2	large	large	JJ
6745	3867	3	cupful	cupful	NN
6745	3867	4	of	of	IN
6745	3867	5	cooked	cooked	JJ
6745	3867	6	rice	rice	NN
6745	3867	7	,	,	,
6745	3867	8	half	half	PDT
6745	3867	9	a	a	DT
6745	3867	10	cupful	cupful	NN
6745	3867	11	of	of	IN
6745	3867	12	milk	milk	NN
6745	3867	13	,	,	,
6745	3867	14	one	one	CD
6745	3867	15	egg	egg	NN
6745	3867	16	,	,	,
6745	3867	17	one	one	CD
6745	3867	18	table	table	NN
6745	3867	19	-	-	HYPH
6745	3867	20	spoonful	spoonful	JJ
6745	3867	21	of	of	IN
6745	3867	22	sugar	sugar	NN
6745	3867	23	,	,	,
6745	3867	24	one	one	CD
6745	3867	25	of	of	IN
6745	3867	26	butter	butter	NN
6745	3867	27	,	,	,
6745	3867	28	half	half	PDT
6745	3867	29	a	a	DT
6745	3867	30	teaspoonful	teaspoonful	NN
6745	3867	31	of	of	IN
6745	3867	32	salt	salt	NN
6745	3867	33	,	,	,
6745	3867	34	a	a	DT
6745	3867	35	slight	slight	JJ
6745	3867	36	grating	grating	NN
6745	3867	37	of	of	IN
6745	3867	38	nutmeg	nutmeg	NNP
6745	3867	39	.	.	.
6745	3868	1	Put	put	VB
6745	3868	2	milk	milk	NN
6745	3868	3	on	on	RP
6745	3868	4	to	to	TO
6745	3868	5	boil	boil	VB
6745	3868	6	,	,	,
6745	3868	7	and	and	CC
6745	3868	8	add	add	VB
6745	3868	9	rice	rice	NN
6745	3868	10	and	and	CC
6745	3868	11	seasoning	seasoning	NN
6745	3868	12	.	.	.
6745	3869	1	When	when	WRB
6745	3869	2	it	-PRON-	PRP
6745	3869	3	boils	boil	VBZ
6745	3869	4	up	up	RP
6745	3869	5	,	,	,
6745	3869	6	add	add	VB
6745	3869	7	the	the	DT
6745	3869	8	egg	egg	NN
6745	3869	9	,	,	,
6745	3869	10	well	well	RB
6745	3869	11	beaten	beat	VBN
6745	3869	12	.	.	.
6745	3870	1	Stir	stir	VB
6745	3870	2	one	one	CD
6745	3870	3	minute	minute	NN
6745	3870	4	;	;	:
6745	3870	5	then	then	RB
6745	3870	6	take	take	VB
6745	3870	7	off	off	RP
6745	3870	8	and	and	CC
6745	3870	9	cool	cool	VB
6745	3870	10	.	.	.
6745	3871	1	When	when	WRB
6745	3871	2	cold	cold	JJ
6745	3871	3	,	,	,
6745	3871	4	shape	shape	NN
6745	3871	5	,	,	,
6745	3871	6	and	and	CC
6745	3871	7	roll	roll	VB
6745	3871	8	in	in	IN
6745	3871	9	egg	egg	NN
6745	3871	10	and	and	CC
6745	3871	11	crumbs	crumb	NNS
6745	3871	12	,	,	,
6745	3871	13	as	as	IN
6745	3871	14	directed	direct	VBN
6745	3871	15	.	.	.
6745	3872	1	Serve	serve	VB
6745	3872	2	very	very	RB
6745	3872	3	hot	hot	JJ
6745	3872	4	.	.	.
6745	3873	1	Any	any	DT
6745	3873	2	flavoring	flavoring	NN
6745	3873	3	can	can	MD
6745	3873	4	be	be	VB
6745	3873	5	substituted	substitute	VBN
6745	3873	6	for	for	IN
6745	3873	7	the	the	DT
6745	3873	8	nutmeg	nutmeg	NN
6745	3873	9	.	.	.
6745	3874	1	Potato	Potato	NNP
6745	3874	2	Croquettes	Croquettes	NNPS
6745	3874	3	.	.	.
6745	3875	1	Pare	Pare	NNP
6745	3875	2	,	,	,
6745	3875	3	boil	boil	NN
6745	3875	4	and	and	CC
6745	3875	5	mash	mash	NN
6745	3875	6	six	six	CD
6745	3875	7	good	good	JJ
6745	3875	8	-	-	HYPH
6745	3875	9	sized	sized	JJ
6745	3875	10	potatoes	potato	NNS
6745	3875	11	.	.	.
6745	3876	1	Add	add	VB
6745	3876	2	one	one	CD
6745	3876	3	table	table	NN
6745	3876	4	-	-	HYPH
6745	3876	5	spoonful	spoonful	JJ
6745	3876	6	of	of	IN
6745	3876	7	butter	butter	NN
6745	3876	8	,	,	,
6745	3876	9	two	two	CD
6745	3876	10	-	-	HYPH
6745	3876	11	thirds	third	NNS
6745	3876	12	of	of	IN
6745	3876	13	a	a	DT
6745	3876	14	cupful	cupful	NN
6745	3876	15	of	of	IN
6745	3876	16	hot	hot	JJ
6745	3876	17	cream	cream	NN
6745	3876	18	or	or	CC
6745	3876	19	milk	milk	NN
6745	3876	20	,	,	,
6745	3876	21	the	the	DT
6745	3876	22	whites	white	NNS
6745	3876	23	of	of	IN
6745	3876	24	two	two	CD
6745	3876	25	eggs	egg	NNS
6745	3876	26	,	,	,
6745	3876	27	well	well	RB
6745	3876	28	beaten	beat	VBN
6745	3876	29	,	,	,
6745	3876	30	and	and	CC
6745	3876	31	salt	salt	NN
6745	3876	32	and	and	CC
6745	3876	33	pepper	pepper	NN
6745	3876	34	to	to	IN
6745	3876	35	taste	taste	NN
6745	3876	36	.	.	.
6745	3877	1	If	if	IN
6745	3877	2	you	-PRON-	PRP
6745	3877	3	wish	wish	VBP
6745	3877	4	,	,	,
6745	3877	5	use	use	VBP
6745	3877	6	also	also	RB
6745	3877	7	a	a	DT
6745	3877	8	slight	slight	JJ
6745	3877	9	grating	grating	NN
6745	3877	10	of	of	IN
6745	3877	11	nutmeg	nutmeg	NN
6745	3877	12	,	,	,
6745	3877	13	or	or	CC
6745	3877	14	a	a	DT
6745	3877	15	teaspoonful	teaspoonful	NN
6745	3877	16	of	of	IN
6745	3877	17	lemon	lemon	NN
6745	3877	18	juice	juice	NN
6745	3877	19	.	.	.
6745	3878	1	Let	let	VB
6745	3878	2	the	the	DT
6745	3878	3	mixture	mixture	NN
6745	3878	4	cool	cool	VB
6745	3878	5	slightly	slightly	RB
6745	3878	6	,	,	,
6745	3878	7	then	then	RB
6745	3878	8	shape	shape	NN
6745	3878	9	,	,	,
6745	3878	10	roll	roll	VB
6745	3878	11	in	in	IN
6745	3878	12	egg	egg	NN
6745	3878	13	and	and	CC
6745	3878	14	crumbs	crumb	NNS
6745	3878	15	,	,	,
6745	3878	16	and	and	CC
6745	3878	17	fry	fry	NN
6745	3878	18	.	.	.
6745	3879	1	Chicken	chicken	NN
6745	3879	2	Croquettes	Croquettes	NNPS
6745	3879	3	.	.	.
6745	3880	1	One	one	CD
6745	3880	2	_	_	NNP
6745	3880	3	solid	solid	JJ
6745	3880	4	_	_	NNP
6745	3880	5	pint	pint	NN
6745	3880	6	of	of	IN
6745	3880	7	finely	finely	RB
6745	3880	8	-	-	HYPH
6745	3880	9	chopped	chop	VBN
6745	3880	10	cooked	cooked	JJ
6745	3880	11	chicken	chicken	NN
6745	3880	12	,	,	,
6745	3880	13	one	one	CD
6745	3880	14	table-	table-	NN
6745	3880	15	spoonful	spoonful	JJ
6745	3880	16	of	of	IN
6745	3880	17	salt	salt	NN
6745	3880	18	,	,	,
6745	3880	19	half	half	PDT
6745	3880	20	a	a	DT
6745	3880	21	teaspoonful	teaspoonful	NN
6745	3880	22	of	of	IN
6745	3880	23	pepper	pepper	NN
6745	3880	24	,	,	,
6745	3880	25	one	one	CD
6745	3880	26	cupful	cupful	NN
6745	3880	27	of	of	IN
6745	3880	28	cream	cream	NN
6745	3880	29	or	or	CC
6745	3880	30	chicken	chicken	NN
6745	3880	31	stock	stock	NN
6745	3880	32	,	,	,
6745	3880	33	one	one	CD
6745	3880	34	table	table	NN
6745	3880	35	-	-	HYPH
6745	3880	36	spoonful	spoonful	JJ
6745	3880	37	of	of	IN
6745	3880	38	flour	flour	NN
6745	3880	39	,	,	,
6745	3880	40	four	four	CD
6745	3880	41	eggs	egg	NNS
6745	3880	42	,	,	,
6745	3880	43	one	one	CD
6745	3880	44	teaspoonful	teaspoonful	NN
6745	3880	45	of	of	IN
6745	3880	46	onion	onion	NN
6745	3880	47	juice	juice	NN
6745	3880	48	,	,	,
6745	3880	49	one	one	CD
6745	3880	50	table	table	NN
6745	3880	51	-	-	HYPH
6745	3880	52	spoonful	spoonful	JJ
6745	3880	53	of	of	IN
6745	3880	54	lemon	lemon	NN
6745	3880	55	juice	juice	NN
6745	3880	56	,	,	,
6745	3880	57	one	one	CD
6745	3880	58	pint	pint	NN
6745	3880	59	of	of	IN
6745	3880	60	crumbs	crumb	NNS
6745	3880	61	,	,	,
6745	3880	62	three	three	CD
6745	3880	63	table	table	NN
6745	3880	64	-	-	HYPH
6745	3880	65	spoonfuls	spoonful	NNS
6745	3880	66	of	of	IN
6745	3880	67	butter	butter	NN
6745	3880	68	.	.	.
6745	3881	1	Put	put	VB
6745	3881	2	the	the	DT
6745	3881	3	cream	cream	NN
6745	3881	4	or	or	CC
6745	3881	5	stock	stock	NN
6745	3881	6	on	on	RP
6745	3881	7	to	to	TO
6745	3881	8	boil	boil	VB
6745	3881	9	.	.	.
6745	3882	1	Mix	mix	VB
6745	3882	2	the	the	DT
6745	3882	3	flour	flour	NN
6745	3882	4	and	and	CC
6745	3882	5	butter	butter	NN
6745	3882	6	together	together	RB
6745	3882	7	,	,	,
6745	3882	8	and	and	CC
6745	3882	9	stir	stir	VB
6745	3882	10	into	into	IN
6745	3882	11	the	the	DT
6745	3882	12	boiling	boiling	NN
6745	3882	13	cream	cream	NN
6745	3882	14	;	;	:
6745	3882	15	then	then	RB
6745	3882	16	add	add	VB
6745	3882	17	the	the	DT
6745	3882	18	chicken	chicken	NN
6745	3882	19	and	and	CC
6745	3882	20	seasoning	seasoning	NN
6745	3882	21	.	.	.
6745	3883	1	Boil	Boil	NNP
6745	3883	2	for	for	IN
6745	3883	3	two	two	CD
6745	3883	4	minutes	minute	NNS
6745	3883	5	,	,	,
6745	3883	6	and	and	CC
6745	3883	7	add	add	VB
6745	3883	8	two	two	CD
6745	3883	9	of	of	IN
6745	3883	10	the	the	DT
6745	3883	11	eggs	egg	NNS
6745	3883	12	,	,	,
6745	3883	13	well	well	RB
6745	3883	14	beaten	beat	VBN
6745	3883	15	.	.	.
6745	3884	1	Take	take	VB
6745	3884	2	from	from	IN
6745	3884	3	the	the	DT
6745	3884	4	fire	fire	NN
6745	3884	5	immediately	immediately	RB
6745	3884	6	,	,	,
6745	3884	7	and	and	CC
6745	3884	8	set	set	VB
6745	3884	9	away	away	RB
6745	3884	10	to	to	IN
6745	3884	11	cool	cool	JJ
6745	3884	12	.	.	.
6745	3885	1	When	when	WRB
6745	3885	2	cold	cold	JJ
6745	3885	3	,	,	,
6745	3885	4	shape	shape	NN
6745	3885	5	and	and	CC
6745	3885	6	fry	fry	NN
6745	3885	7	.	.	.
6745	3886	1	Many	many	JJ
6745	3886	2	people	people	NNS
6745	3886	3	think	think	VBP
6745	3886	4	a	a	DT
6745	3886	5	teaspoonful	teaspoonful	NN
6745	3886	6	of	of	IN
6745	3886	7	chopped	chop	VBN
6745	3886	8	parsley	parsley	NN
6745	3886	9	an	an	DT
6745	3886	10	improvement	improvement	NN
6745	3886	11	,	,	,
6745	3886	12	Other	other	JJ
6745	3886	13	Croquettes	Croquettes	NNPS
6745	3886	14	.	.	.
6745	3887	1	Veal	veal	NN
6745	3887	2	,	,	,
6745	3887	3	mutton	mutton	NN
6745	3887	4	,	,	,
6745	3887	5	lamb	lamb	NN
6745	3887	6	,	,	,
6745	3887	7	beef	beef	NN
6745	3887	8	and	and	CC
6745	3887	9	turkey	turkey	NNP
6745	3887	10	can	can	MD
6745	3887	11	be	be	VB
6745	3887	12	prepared	prepare	VBN
6745	3887	13	in	in	IN
6745	3887	14	the	the	DT
6745	3887	15	same	same	JJ
6745	3887	16	manner	manner	NN
6745	3887	17	as	as	IN
6745	3887	18	chicken	chicken	NN
6745	3887	19	.	.	.
6745	3888	1	Very	very	RB
6745	3888	2	dry	dry	JJ
6745	3888	3	,	,	,
6745	3888	4	tough	tough	JJ
6745	3888	5	meat	meat	NN
6745	3888	6	is	be	VBZ
6745	3888	7	not	not	RB
6745	3888	8	suitable	suitable	JJ
6745	3888	9	for	for	IN
6745	3888	10	croquettes	croquette	NNS
6745	3888	11	.	.	.
6745	3889	1	Tender	Tender	NNP
6745	3889	2	roasted	roasted	JJ
6745	3889	3	pieces	piece	NNS
6745	3889	4	give	give	VBP
6745	3889	5	the	the	DT
6745	3889	6	finest	fine	JJS
6745	3889	7	flavor	flavor	NN
6745	3889	8	.	.	.
6745	3890	1	Large	large	JJ
6745	3890	2	Vol	Vol	NNP
6745	3890	3	-	-	HYPH
6745	3890	4	au	au	NNP
6745	3890	5	-	-	HYPH
6745	3890	6	Vent	Vent	NNP
6745	3890	7	.	.	.
6745	3891	1	Make	make	VB
6745	3891	2	puff	puff	NN
6745	3891	3	or	or	CC
6745	3891	4	chopped	chopped	JJ
6745	3891	5	paste	paste	NN
6745	3891	6	,	,	,
6745	3891	7	according	accord	VBG
6745	3891	8	to	to	IN
6745	3891	9	the	the	DT
6745	3891	10	rule	rule	NN
6745	3891	11	given	give	VBN
6745	3891	12	,	,	,
6745	3891	13	and	and	CC
6745	3891	14	let	let	VB
6745	3891	15	it	-PRON-	PRP
6745	3891	16	get	get	VB
6745	3891	17	chilled	chill	VBN
6745	3891	18	through	through	RB
6745	3891	19	;	;	:
6745	3891	20	roll	roll	VB
6745	3891	21	it	-PRON-	PRP
6745	3891	22	again	again	RB
6745	3891	23	four	four	CD
6745	3891	24	times	time	NNS
6745	3891	25	,	,	,
6745	3891	26	the	the	DT
6745	3891	27	last	last	JJ
6745	3891	28	time	time	NN
6745	3891	29	leaving	leave	VBG
6745	3891	30	it	-PRON-	PRP
6745	3891	31	a	a	DT
6745	3891	32	piece	piece	NN
6745	3891	33	about	about	IN
6745	3891	34	seven	seven	CD
6745	3891	35	inches	inch	NNS
6745	3891	36	square	square	JJ
6745	3891	37	.	.	.
6745	3892	1	Put	put	VB
6745	3892	2	in	in	IN
6745	3892	3	the	the	DT
6745	3892	4	ice	ice	NN
6745	3892	5	chest	chest	NN
6745	3892	6	for	for	IN
6745	3892	7	at	at	RB
6745	3892	8	least	least	JJS
6745	3892	9	half	half	PDT
6745	3892	10	an	an	DT
6745	3892	11	hour	hour	NN
6745	3892	12	;	;	:
6745	3892	13	then	then	RB
6745	3892	14	roll	roll	VB
6745	3892	15	into	into	IN
6745	3892	16	a	a	DT
6745	3892	17	ten	ten	CD
6745	3892	18	-	-	HYPH
6745	3892	19	inch	inch	NN
6745	3892	20	square	square	NN
6745	3892	21	.	.	.
6745	3893	1	Place	place	NN
6745	3893	2	on	on	IN
6745	3893	3	this	this	DT
6745	3893	4	a	a	DT
6745	3893	5	plate	plate	NN
6745	3893	6	or	or	CC
6745	3893	7	a	a	DT
6745	3893	8	round	round	JJ
6745	3893	9	tin	tin	NN
6745	3893	10	,	,	,
6745	3893	11	nine	nine	CD
6745	3893	12	and	and	CC
6745	3893	13	a	a	DT
6745	3893	14	half	half	NN
6745	3893	15	inches	inch	NNS
6745	3893	16	in	in	IN
6745	3893	17	diameter	diameter	NN
6745	3893	18	,	,	,
6745	3893	19	and	and	CC
6745	3893	20	,	,	,
6745	3893	21	with	with	IN
6745	3893	22	a	a	DT
6745	3893	23	sharp	sharp	JJ
6745	3893	24	knife	knife	NN
6745	3893	25	,	,	,
6745	3893	26	cut	cut	VBN
6745	3893	27	around	around	IN
6745	3893	28	the	the	DT
6745	3893	29	edge	edge	NN
6745	3893	30	.	.	.
6745	3894	1	Place	place	VB
6745	3894	2	another	another	DT
6745	3894	3	plate	plate	NN
6745	3894	4	,	,	,
6745	3894	5	measuring	measure	VBG
6745	3894	6	seven	seven	CD
6745	3894	7	inches	inch	NNS
6745	3894	8	or	or	CC
6745	3894	9	a	a	DT
6745	3894	10	little	little	JJ
6745	3894	11	more	more	JJR
6745	3894	12	,	,	,
6745	3894	13	in	in	IN
6745	3894	14	the	the	DT
6745	3894	15	centre	centre	NN
6745	3894	16	.	.	.
6745	3895	1	Dip	dip	VB
6745	3895	2	a	a	DT
6745	3895	3	case	case	NN
6745	3895	4	-	-	HYPH
6745	3895	5	knife	knife	NN
6745	3895	6	in	in	IN
6745	3895	7	hot	hot	JJ
6745	3895	8	water	water	NN
6745	3895	9	and	and	CC
6745	3895	10	cut	cut	VBD
6745	3895	11	around	around	IN
6745	3895	12	the	the	DT
6745	3895	13	plate	plate	NN
6745	3895	14	,	,	,
6745	3895	15	having	have	VBG
6745	3895	16	the	the	DT
6745	3895	17	knife	knife	NN
6745	3895	18	go	go	VB
6745	3895	19	two	two	CD
6745	3895	20	-	-	HYPH
6745	3895	21	thirds	third	NNS
6745	3895	22	through	through	IN
6745	3895	23	the	the	DT
6745	3895	24	paste	paste	NN
6745	3895	25	.	.	.
6745	3896	1	Place	place	VB
6745	3896	2	the	the	DT
6745	3896	3	paste	paste	NN
6745	3896	4	in	in	IN
6745	3896	5	a	a	DT
6745	3896	6	flat	flat	JJ
6745	3896	7	baking	baking	NN
6745	3896	8	pan	pan	NN
6745	3896	9	and	and	CC
6745	3896	10	put	put	VBD
6745	3896	11	in	in	RP
6745	3896	12	a	a	DT
6745	3896	13	hot	hot	JJ
6745	3896	14	oven	oven	NN
6745	3896	15	.	.	.
6745	3897	1	After	after	IN
6745	3897	2	twelve	twelve	CD
6745	3897	3	or	or	CC
6745	3897	4	fifteen	fifteen	CD
6745	3897	5	minutes	minute	NNS
6745	3897	6	close	close	VBP
6745	3897	7	the	the	DT
6745	3897	8	drafts	draft	NNS
6745	3897	9	,	,	,
6745	3897	10	to	to	TO
6745	3897	11	slacken	slacken	VB
6745	3897	12	the	the	DT
6745	3897	13	heat	heat	NN
6745	3897	14	,	,	,
6745	3897	15	and	and	CC
6745	3897	16	cook	cook	VB
6745	3897	17	half	half	PDT
6745	3897	18	an	an	DT
6745	3897	19	hour	hour	NN
6745	3897	20	longer	long	RBR
6745	3897	21	,	,	,
6745	3897	22	being	be	VBG
6745	3897	23	careful	careful	JJ
6745	3897	24	not	not	RB
6745	3897	25	to	to	TO
6745	3897	26	let	let	VB
6745	3897	27	it	-PRON-	PRP
6745	3897	28	burn	burn	VB
6745	3897	29	.	.	.
6745	3898	1	As	as	RB
6745	3898	2	soon	soon	RB
6745	3898	3	as	as	IN
6745	3898	4	the	the	DT
6745	3898	5	_	_	NNP
6745	3898	6	vol	vol	NNP
6745	3898	7	-	-	HYPH
6745	3898	8	au	au	NNP
6745	3898	9	-	-	HYPH
6745	3898	10	vent	vent	NN
6745	3898	11	_	_	NNP
6745	3898	12	is	be	VBZ
6745	3898	13	taken	take	VBN
6745	3898	14	from	from	IN
6745	3898	15	the	the	DT
6745	3898	16	oven	oven	NN
6745	3898	17	,	,	,
6745	3898	18	lift	lift	VB
6745	3898	19	out	out	RP
6745	3898	20	the	the	DT
6745	3898	21	centre	centre	NN
6745	3898	22	piece	piece	NN
6745	3898	23	with	with	IN
6745	3898	24	a	a	DT
6745	3898	25	case	case	NN
6745	3898	26	-	-	HYPH
6745	3898	27	knife	knife	NN
6745	3898	28	,	,	,
6745	3898	29	and	and	CC
6745	3898	30	take	take	VB
6745	3898	31	out	out	RP
6745	3898	32	the	the	DT
6745	3898	33	uncooked	uncooked	JJ
6745	3898	34	paste	paste	NN
6745	3898	35	with	with	IN
6745	3898	36	a	a	DT
6745	3898	37	spoon	spoon	NN
6745	3898	38	.	.	.
6745	3899	1	Return	return	VB
6745	3899	2	the	the	DT
6745	3899	3	cover	cover	NN
6745	3899	4	.	.	.
6745	3900	1	At	at	IN
6745	3900	2	the	the	DT
6745	3900	3	time	time	NN
6745	3900	4	of	of	IN
6745	3900	5	serving	serve	VBG
6745	3900	6	place	place	NN
6745	3900	7	in	in	IN
6745	3900	8	the	the	DT
6745	3900	9	oven	oven	NN
6745	3900	10	to	to	TO
6745	3900	11	heat	heat	VB
6745	3900	12	through	through	RB
6745	3900	13	;	;	:
6745	3900	14	then	then	RB
6745	3900	15	fill	fill	VB
6745	3900	16	and	and	CC
6745	3900	17	cover	cover	VBP
6745	3900	18	,	,	,
6745	3900	19	and	and	CC
6745	3900	20	serve	serve	VB
6745	3900	21	while	while	IN
6745	3900	22	hot	hot	JJ
6745	3900	23	The	the	DT
6745	3900	24	_	_	NNP
6745	3900	25	vol	vol	NN
6745	3900	26	-	-	HYPH
6745	3900	27	au-	au-	NN
6745	3900	28	vent	vent	NN
6745	3900	29	_	_	NNP
6745	3900	30	can	can	MD
6745	3900	31	be	be	VB
6745	3900	32	made	make	VBN
6745	3900	33	and	and	CC
6745	3900	34	baked	bake	VBD
6745	3900	35	the	the	DT
6745	3900	36	day	day	NN
6745	3900	37	before	before	IN
6745	3900	38	using	use	VBG
6745	3900	39	,	,	,
6745	3900	40	if	if	IN
6745	3900	41	more	more	RBR
6745	3900	42	convenient	convenient	JJ
6745	3900	43	.	.	.
6745	3901	1	Heat	heat	VB
6745	3901	2	it	-PRON-	PRP
6745	3901	3	and	and	CC
6745	3901	4	fill	fill	VB
6745	3901	5	as	as	RB
6745	3901	6	directed	direct	VBN
6745	3901	7	.	.	.
6745	3902	1	Vol	Vol	NNP
6745	3902	2	-	-	HYPH
6745	3902	3	au	au	NNP
6745	3902	4	-	-	HYPH
6745	3902	5	Vent	vent	NN
6745	3902	6	of	of	IN
6745	3902	7	Chicken	Chicken	NNP
6745	3902	8	.	.	.
6745	3903	1	Cut	cut	VB
6745	3903	2	into	into	IN
6745	3903	3	dice	dice	NN
6745	3903	4	one	one	CD
6745	3903	5	and	and	CC
6745	3903	6	a	a	DT
6745	3903	7	half	half	NN
6745	3903	8	pints	pint	NNS
6745	3903	9	of	of	IN
6745	3903	10	cooked	cooked	JJ
6745	3903	11	chicken	chicken	NN
6745	3903	12	,	,	,
6745	3903	13	and	and	CC
6745	3903	14	season	season	NN
6745	3903	15	with	with	IN
6745	3903	16	salt	salt	NN
6745	3903	17	and	and	CC
6745	3903	18	pepper	pepper	NN
6745	3903	19	.	.	.
6745	3904	1	Make	make	VB
6745	3904	2	a	a	DT
6745	3904	3	cream	cream	NN
6745	3904	4	sauce	sauce	NN
6745	3904	5	,	,	,
6745	3904	6	which	which	WDT
6745	3904	7	season	season	VBP
6745	3904	8	well	well	RB
6745	3904	9	with	with	IN
6745	3904	10	salt	salt	NN
6745	3904	11	and	and	CC
6745	3904	12	pepper	pepper	NN
6745	3904	13	;	;	,
6745	3904	14	and	and	CC
6745	3904	15	,	,	,
6745	3904	16	if	if	IN
6745	3904	17	you	-PRON-	PRP
6745	3904	18	like	like	VBP
6745	3904	19	,	,	,
6745	3904	20	add	add	VB
6745	3904	21	half	half	PDT
6745	3904	22	a	a	DT
6745	3904	23	teaspoonful	teaspoonful	NN
6745	3904	24	of	of	IN
6745	3904	25	onion	onion	NN
6745	3904	26	juice	juice	NN
6745	3904	27	and	and	CC
6745	3904	28	the	the	DT
6745	3904	29	same	same	JJ
6745	3904	30	quantity	quantity	NN
6745	3904	31	of	of	IN
6745	3904	32	mixed	mixed	JJ
6745	3904	33	mustard	mustard	NN
6745	3904	34	.	.	.
6745	3905	1	Heat	heat	VB
6745	3905	2	the	the	DT
6745	3905	3	chicken	chicken	NN
6745	3905	4	in	in	IN
6745	3905	5	this	this	DT
6745	3905	6	,	,	,
6745	3905	7	and	and	CC
6745	3905	8	fill	fill	VB
6745	3905	9	the	the	DT
6745	3905	10	_	_	NNP
6745	3905	11	vol	vol	NNP
6745	3905	12	-	-	HYPH
6745	3905	13	au	au	NNP
6745	3905	14	-	-	HYPH
6745	3905	15	vent	vent	NN
6745	3905	16	_	_	NNP
6745	3905	17	.	.	.
6745	3906	1	All	all	DT
6745	3906	2	kinds	kind	NNS
6745	3906	3	of	of	IN
6745	3906	4	poultry	poultry	NN
6745	3906	5	and	and	CC
6745	3906	6	other	other	JJ
6745	3906	7	meats	meat	NNS
6745	3906	8	can	can	MD
6745	3906	9	be	be	VB
6745	3906	10	used	use	VBN
6745	3906	11	for	for	IN
6745	3906	12	a	a	DT
6745	3906	13	_	_	NNP
6745	3906	14	vol	vol	NNP
6745	3906	15	-	-	HYPH
6745	3906	16	au	au	NNP
6745	3906	17	-	-	HYPH
6745	3906	18	vent	vent	NN
6745	3906	19	_	_	NNP
6745	3906	20	with	with	IN
6745	3906	21	this	this	DT
6745	3906	22	sauce	sauce	NN
6745	3906	23	.	.	.
6745	3907	1	Vol	Vol	NNP
6745	3907	2	-	-	HYPH
6745	3907	3	au	au	NNP
6745	3907	4	-	-	HYPH
6745	3907	5	Vent	vent	NN
6745	3907	6	of	of	IN
6745	3907	7	Sweetbreads	Sweetbreads	NNPS
6745	3907	8	.	.	.
6745	3908	1	Clean	clean	JJ
6745	3908	2	and	and	CC
6745	3908	3	wash	wash	VB
6745	3908	4	two	two	CD
6745	3908	5	sweetbreads	sweetbread	NNS
6745	3908	6	,	,	,
6745	3908	7	and	and	CC
6745	3908	8	boil	boil	VB
6745	3908	9	twenty	twenty	CD
6745	3908	10	minutes	minute	NNS
6745	3908	11	in	in	IN
6745	3908	12	water	water	NN
6745	3908	13	to	to	TO
6745	3908	14	cover	cover	VB
6745	3908	15	.	.	.
6745	3909	1	Drain	drain	VB
6745	3909	2	and	and	CC
6745	3909	3	cool	cool	VB
6745	3909	4	them	-PRON-	PRP
6745	3909	5	,	,	,
6745	3909	6	and	and	CC
6745	3909	7	cut	cut	VBN
6745	3909	8	into	into	IN
6745	3909	9	dice	dice	NNS
6745	3909	10	.	.	.
6745	3910	1	Heat	heat	NN
6745	3910	2	in	in	IN
6745	3910	3	cream	cream	NN
6745	3910	4	sauce	sauce	NN
6745	3910	5	,	,	,
6745	3910	6	and	and	CC
6745	3910	7	fill	fill	VB
6745	3910	8	the	the	DT
6745	3910	9	_	_	NNP
6745	3910	10	vol	vol	NNP
6745	3910	11	-	-	HYPH
6745	3910	12	au	au	NNP
6745	3910	13	-	-	HYPH
6745	3910	14	vent	vent	NN
6745	3910	15	_	_	NNP
6745	3910	16	.	.	.
6745	3911	1	Serve	serve	VB
6745	3911	2	hot	hot	JJ
6745	3911	3	.	.	.
6745	3912	1	Vol	Vol	NNP
6745	3912	2	-	-	HYPH
6745	3912	3	au	au	NNP
6745	3912	4	-	-	HYPH
6745	3912	5	Vent	Vent	NNP
6745	3912	6	of	of	IN
6745	3912	7	Salmon	Salmon	NNP
6745	3912	8	.	.	.
6745	3913	1	Heat	heat	NN
6745	3913	2	one	one	CD
6745	3913	3	pint	pint	NN
6745	3913	4	and	and	CC
6745	3913	5	a	a	DT
6745	3913	6	half	half	NN
6745	3913	7	of	of	IN
6745	3913	8	cooked	cooked	JJ
6745	3913	9	salmon	salmon	NN
6745	3913	10	in	in	IN
6745	3913	11	cream	cream	NN
6745	3913	12	sauce	sauce	NN
6745	3913	13	.	.	.
6745	3914	1	Fill	fill	VB
6745	3914	2	the	the	DT
6745	3914	3	_	_	NNP
6745	3914	4	vol	vol	NNP
6745	3914	5	-	-	HYPH
6745	3914	6	au	au	NNP
6745	3914	7	-	-	HYPH
6745	3914	8	vent	vent	NN
6745	3914	9	_	_	NNP
6745	3914	10	,	,	,
6745	3914	11	and	and	CC
6745	3914	12	serve	serve	VB
6745	3914	13	hot	hot	JJ
6745	3914	14	.	.	.
6745	3915	1	Any	any	DT
6745	3915	2	rich	rich	JJ
6745	3915	3	,	,	,
6745	3915	4	delicate	delicate	JJ
6745	3915	5	fish	fish	NN
6745	3915	6	can	can	MD
6745	3915	7	be	be	VB
6745	3915	8	served	serve	VBN
6745	3915	9	in	in	IN
6745	3915	10	a	a	DT
6745	3915	11	_	_	NNP
6745	3915	12	vol	vol	NNP
6745	3915	13	-	-	HYPH
6745	3915	14	au	au	NNP
6745	3915	15	-	-	HYPH
6745	3915	16	vent	vent	NN
6745	3915	17	_	_	NNP
6745	3915	18	.	.	.
6745	3916	1	Vol	Vol	NNP
6745	3916	2	-	-	HYPH
6745	3916	3	au	au	NNP
6745	3916	4	-	-	HYPH
6745	3916	5	Vent	vent	NN
6745	3916	6	of	of	IN
6745	3916	7	Oysters	Oysters	NNP
6745	3916	8	.	.	.
6745	3917	1	Prepare	prepare	VB
6745	3917	2	the	the	DT
6745	3917	3	vol	vol	VB
6745	3917	4	-	-	HYPH
6745	3917	5	au	au	NN
6745	3917	6	-	-	HYPH
6745	3917	7	vent	vent	NN
6745	3917	8	as	as	IN
6745	3917	9	directed	direct	VBN
6745	3917	10	.	.	.
6745	3918	1	Put	put	VB
6745	3918	2	one	one	CD
6745	3918	3	quart	quart	NN
6745	3918	4	of	of	IN
6745	3918	5	oysters	oyster	NNS
6745	3918	6	on	on	IN
6745	3918	7	to	to	TO
6745	3918	8	boil	boil	VB
6745	3918	9	in	in	IN
6745	3918	10	their	-PRON-	PRP$
6745	3918	11	own	own	JJ
6745	3918	12	liquor	liquor	NN
6745	3918	13	.	.	.
6745	3919	1	As	as	RB
6745	3919	2	soon	soon	RB
6745	3919	3	as	as	IN
6745	3919	4	a	a	DT
6745	3919	5	scum	scum	NN
6745	3919	6	,	,	,
6745	3919	7	rises	rise	NNS
6745	3919	8	,	,	,
6745	3919	9	skim	skim	VB
6745	3919	10	it	-PRON-	PRP
6745	3919	11	off	off	RP
6745	3919	12	,	,	,
6745	3919	13	and	and	CC
6745	3919	14	drain	drain	VB
6745	3919	15	the	the	DT
6745	3919	16	oysters	oyster	NNS
6745	3919	17	.	.	.
6745	3920	1	Return	return	VB
6745	3920	2	half	half	PDT
6745	3920	3	a	a	DT
6745	3920	4	pint	pint	NN
6745	3920	5	of	of	IN
6745	3920	6	the	the	DT
6745	3920	7	oyster	oyster	JJ
6745	3920	8	liquor	liquor	NN
6745	3920	9	to	to	IN
6745	3920	10	the	the	DT
6745	3920	11	sauce	sauce	NN
6745	3920	12	-	-	HYPH
6745	3920	13	pan	pan	NN
6745	3920	14	.	.	.
6745	3921	1	Mix	mix	VB
6745	3921	2	two	two	CD
6745	3921	3	heaping	heaping	NN
6745	3921	4	table	table	NN
6745	3921	5	-	-	HYPH
6745	3921	6	spoonfuls	spoonful	NNS
6745	3921	7	of	of	IN
6745	3921	8	butter	butter	NN
6745	3921	9	with	with	IN
6745	3921	10	a	a	DT
6745	3921	11	scant	scant	JJ
6745	3921	12	one	one	NN
6745	3921	13	of	of	IN
6745	3921	14	flour	flour	NN
6745	3921	15	,	,	,
6745	3921	16	and	and	CC
6745	3921	17	when	when	WRB
6745	3921	18	light	light	NN
6745	3921	19	and	and	CC
6745	3921	20	creamy	creamy	JJ
6745	3921	21	,	,	,
6745	3921	22	gradually	gradually	RB
6745	3921	23	turn	turn	VB
6745	3921	24	on	on	RP
6745	3921	25	it	-PRON-	PRP
6745	3921	26	the	the	DT
6745	3921	27	boiling	boil	VBG
6745	3921	28	oyster	oyster	JJ
6745	3921	29	liquor	liquor	NN
6745	3921	30	.	.	.
6745	3922	1	Season	season	NN
6745	3922	2	well	well	RB
6745	3922	3	with	with	IN
6745	3922	4	salt	salt	NN
6745	3922	5	,	,	,
6745	3922	6	pepper	pepper	NN
6745	3922	7	and	and	CC
6745	3922	8	,	,	,
6745	3922	9	if	if	IN
6745	3922	10	you	-PRON-	PRP
6745	3922	11	like	like	VBP
6745	3922	12	,	,	,
6745	3922	13	a	a	DT
6745	3922	14	little	little	JJ
6745	3922	15	nutmeg	nutmeg	NN
6745	3922	16	or	or	CC
6745	3922	17	mace	mace	NN
6745	3922	18	,	,	,
6745	3922	19	(	(	-LRB-
6745	3922	20	it	-PRON-	PRP
6745	3922	21	must	must	MD
6745	3922	22	be	be	VB
6745	3922	23	only	only	RB
6745	3922	24	a	a	DT
6745	3922	25	"	"	``
6745	3922	26	shadow	shadow	NN
6745	3922	27	"	"	''
6745	3922	28	)	)	-RRB-
6745	3922	29	.	.	.
6745	3923	1	Boil	boil	VB
6745	3923	2	up	up	RP
6745	3923	3	once	once	RB
6745	3923	4	,	,	,
6745	3923	5	and	and	CC
6745	3923	6	add	add	VB
6745	3923	7	three	three	CD
6745	3923	8	table	table	NN
6745	3923	9	-	-	HYPH
6745	3923	10	spoonfuls	spoonful	NNS
6745	3923	11	of	of	IN
6745	3923	12	cream	cream	NN
6745	3923	13	and	and	CC
6745	3923	14	the	the	DT
6745	3923	15	oysters	oyster	NNS
6745	3923	16	.	.	.
6745	3924	1	Stir	stir	VB
6745	3924	2	over	over	IN
6745	3924	3	the	the	DT
6745	3924	4	fire	fire	NN
6745	3924	5	for	for	IN
6745	3924	6	half	half	PDT
6745	3924	7	a	a	DT
6745	3924	8	minute	minute	NN
6745	3924	9	.	.	.
6745	3925	1	Fill	fill	VB
6745	3925	2	the	the	DT
6745	3925	3	case	case	NN
6745	3925	4	,	,	,
6745	3925	5	cover	cover	NN
6745	3925	6	,	,	,
6745	3925	7	and	and	CC
6745	3925	8	serve	serve	VB
6745	3925	9	immediately	immediately	RB
6745	3925	10	.	.	.
6745	3926	1	Vol	Vol	NNP
6745	3926	2	-	-	HYPH
6745	3926	3	au	au	NNP
6745	3926	4	-	-	HYPH
6745	3926	5	Vent	vent	NN
6745	3926	6	of	of	IN
6745	3926	7	Lobster	Lobster	NNP
6745	3926	8	.	.	.
6745	3927	1	Rub	rub	VB
6745	3927	2	together	together	RB
6745	3927	3	four	four	CD
6745	3927	4	table	table	NN
6745	3927	5	-	-	HYPH
6745	3927	6	spoonfuls	spoonful	NNS
6745	3927	7	of	of	IN
6745	3927	8	butter	butter	NN
6745	3927	9	and	and	CC
6745	3927	10	one	one	CD
6745	3927	11	and	and	CC
6745	3927	12	a	a	DT
6745	3927	13	half	half	NN
6745	3927	14	of	of	IN
6745	3927	15	flour	flour	NN
6745	3927	16	.	.	.
6745	3928	1	Pour	pour	VB
6745	3928	2	on	on	IN
6745	3928	3	this	this	DT
6745	3928	4	,	,	,
6745	3928	5	gradually	gradually	RB
6745	3928	6	,	,	,
6745	3928	7	one	one	CD
6745	3928	8	pint	pint	NN
6745	3928	9	of	of	IN
6745	3928	10	boiling	boil	VBG
6745	3928	11	white	white	JJ
6745	3928	12	stock	stock	NN
6745	3928	13	.	.	.
6745	3929	1	Let	let	VB
6745	3929	2	it	-PRON-	PRP
6745	3929	3	boil	boil	VB
6745	3929	4	up	up	RP
6745	3929	5	once	once	RB
6745	3929	6	,	,	,
6745	3929	7	and	and	CC
6745	3929	8	add	add	VB
6745	3929	9	the	the	DT
6745	3929	10	juice	juice	NN
6745	3929	11	of	of	IN
6745	3929	12	half	half	PDT
6745	3929	13	a	a	DT
6745	3929	14	lemon	lemon	NN
6745	3929	15	,	,	,
6745	3929	16	salt	salt	NN
6745	3929	17	and	and	CC
6745	3929	18	a	a	DT
6745	3929	19	speck	speck	NN
6745	3929	20	of	of	IN
6745	3929	21	cayenne	cayenne	NNS
6745	3929	22	;	;	:
6745	3929	23	add	add	VB
6745	3929	24	,	,	,
6745	3929	25	also	also	RB
6745	3929	26	,	,	,
6745	3929	27	the	the	DT
6745	3929	28	yolks	yolk	NNS
6745	3929	29	of	of	IN
6745	3929	30	two	two	CD
6745	3929	31	eggs	egg	NNS
6745	3929	32	,	,	,
6745	3929	33	beaten	beat	VBN
6745	3929	34	with	with	IN
6745	3929	35	a	a	DT
6745	3929	36	spoonful	spoonful	NN
6745	3929	37	of	of	IN
6745	3929	38	cold	cold	JJ
6745	3929	39	water	water	NN
6745	3929	40	,	,	,
6745	3929	41	and	and	CC
6745	3929	42	the	the	DT
6745	3929	43	meat	meat	NN
6745	3929	44	of	of	IN
6745	3929	45	two	two	CD
6745	3929	46	small	small	JJ
6745	3929	47	lobsters	lobster	NNS
6745	3929	48	,	,	,
6745	3929	49	cut	cut	VBN
6745	3929	50	into	into	IN
6745	3929	51	dice	dice	NN
6745	3929	52	.	.	.
6745	3930	1	Stir	stir	VB
6745	3930	2	for	for	IN
6745	3930	3	one	one	CD
6745	3930	4	minute	minute	NN
6745	3930	5	over	over	IN
6745	3930	6	the	the	DT
6745	3930	7	fire	fire	NN
6745	3930	8	.	.	.
6745	3931	1	Fill	fill	VB
6745	3931	2	the	the	DT
6745	3931	3	case	case	NN
6745	3931	4	,	,	,
6745	3931	5	put	put	VBN
6745	3931	6	on	on	IN
6745	3931	7	the	the	DT
6745	3931	8	cover	cover	NN
6745	3931	9	,	,	,
6745	3931	10	and	and	CC
6745	3931	11	serve	serve	VB
6745	3931	12	.	.	.
6745	3932	1	Patties	patty	NNS
6745	3932	2	.	.	.
6745	3933	1	Make	make	VB
6745	3933	2	puff	puff	NN
6745	3933	3	paste	paste	NN
6745	3933	4	as	as	IN
6745	3933	5	directed	direct	VBN
6745	3933	6	.	.	.
6745	3934	1	(	(	-LRB-
6745	3934	2	See	see	VB
6745	3934	3	puff	puff	NN
6745	3934	4	paste	paste	NN
6745	3934	5	.	.	.
6745	3934	6	)	)	-RRB-
6745	3935	1	After	after	IN
6745	3935	2	it	-PRON-	PRP
6745	3935	3	has	have	VBZ
6745	3935	4	been	be	VBN
6745	3935	5	rolled	roll	VBN
6745	3935	6	four	four	CD
6745	3935	7	times	time	NNS
6745	3935	8	,	,	,
6745	3935	9	put	put	VBD
6745	3935	10	it	-PRON-	PRP
6745	3935	11	on	on	IN
6745	3935	12	ice	ice	NN
6745	3935	13	to	to	IN
6745	3935	14	harden	harden	NNP
6745	3935	15	.	.	.
6745	3936	1	When	when	WRB
6745	3936	2	hard	hard	RB
6745	3936	3	,	,	,
6745	3936	4	roll	roll	VB
6745	3936	5	again	again	RB
6745	3936	6	twice	twice	RB
6745	3936	7	.	.	.
6745	3937	1	The	the	DT
6745	3937	2	last	last	JJ
6745	3937	3	time	time	NN
6745	3937	4	leave	leave	VBP
6745	3937	5	the	the	DT
6745	3937	6	paste	paste	NN
6745	3937	7	about	about	IN
6745	3937	8	an	an	DT
6745	3937	9	inch	inch	NN
6745	3937	10	thick	thick	JJ
6745	3937	11	.	.	.
6745	3938	1	Put	put	VB
6745	3938	2	in	in	IN
6745	3938	3	the	the	DT
6745	3938	4	ice	ice	NN
6745	3938	5	chest	chest	NN
6745	3938	6	to	to	TO
6745	3938	7	get	get	VB
6745	3938	8	very	very	RB
6745	3938	9	firm	firm	JJ
6745	3938	10	;	;	:
6745	3938	11	then	then	RB
6745	3938	12	put	put	VB
6745	3938	13	on	on	IN
6745	3938	14	the	the	DT
6745	3938	15	board	board	NN
6745	3938	16	,	,	,
6745	3938	17	and	and	CC
6745	3938	18	gently	gently	RB
6745	3938	19	roll	roll	VB
6745	3938	20	it	-PRON-	PRP
6745	3938	21	down	down	RP
6745	3938	22	to	to	IN
6745	3938	23	three	three	CD
6745	3938	24	-	-	HYPH
6745	3938	25	quarters	quarter	NNS
6745	3938	26	of	of	IN
6745	3938	27	an	an	DT
6745	3938	28	inch	inch	NN
6745	3938	29	in	in	IN
6745	3938	30	thickness	thickness	NN
6745	3938	31	.	.	.
6745	3939	1	Great	great	JJ
6745	3939	2	care	care	NN
6745	3939	3	must	must	MD
6745	3939	4	be	be	VB
6745	3939	5	taken	take	VBN
6745	3939	6	to	to	TO
6745	3939	7	have	have	VB
6745	3939	8	every	every	DT
6745	3939	9	part	part	NN
6745	3939	10	equally	equally	RB
6745	3939	11	thick	thick	JJ
6745	3939	12	.	.	.
6745	3940	1	Cut	cut	VB
6745	3940	2	out	out	RP
6745	3940	3	pieces	piece	NNS
6745	3940	4	with	with	IN
6745	3940	5	a	a	DT
6745	3940	6	round	round	JJ
6745	3940	7	tin	tin	NN
6745	3940	8	cutter	cutter	NN
6745	3940	9	three	three	CD
6745	3940	10	and	and	CC
6745	3940	11	a	a	DT
6745	3940	12	half	half	NN
6745	3940	13	inches	inch	NNS
6745	3940	14	in	in	IN
6745	3940	15	diameter	diameter	NN
6745	3940	16	,	,	,
6745	3940	17	and	and	CC
6745	3940	18	place	place	NN
6745	3940	19	in	in	IN
6745	3940	20	the	the	DT
6745	3940	21	pans	pan	NNS
6745	3940	22	.	.	.
6745	3941	1	Take	take	VB
6745	3941	2	another	another	DT
6745	3941	3	cutter	cutter	NN
6745	3941	4	two	two	CD
6745	3941	5	and	and	CC
6745	3941	6	a	a	DT
6745	3941	7	half	half	NN
6745	3941	8	inches	inch	NNS
6745	3941	9	in	in	IN
6745	3941	10	diameter	diameter	NN
6745	3941	11	,	,	,
6745	3941	12	dip	dip	VB
6745	3941	13	it	-PRON-	PRP
6745	3941	14	in	in	IN
6745	3941	15	hot	hot	JJ
6745	3941	16	water	water	NN
6745	3941	17	,	,	,
6745	3941	18	place	place	NN
6745	3941	19	in	in	IN
6745	3941	20	the	the	DT
6745	3941	21	centre	centre	NN
6745	3941	22	of	of	IN
6745	3941	23	the	the	DT
6745	3941	24	patty	patty	NNP
6745	3941	25	,	,	,
6745	3941	26	and	and	CC
6745	3941	27	cut	cut	VBD
6745	3941	28	about	about	RB
6745	3941	29	two	two	CD
6745	3941	30	-	-	HYPH
6745	3941	31	thirds	third	NNS
6745	3941	32	through	through	RB
6745	3941	33	.	.	.
6745	3942	1	In	in	IN
6745	3942	2	doing	do	VBG
6745	3942	3	this	this	DT
6745	3942	4	,	,	,
6745	3942	5	do	do	VB
6745	3942	6	not	not	RB
6745	3942	7	press	press	VB
6745	3942	8	down	down	RP
6745	3942	9	directly	directly	RB
6745	3942	10	,	,	,
6745	3942	11	but	but	CC
6745	3942	12	use	use	VB
6745	3942	13	a	a	DT
6745	3942	14	rotary	rotary	JJ
6745	3942	15	motion	motion	NN
6745	3942	16	.	.	.
6745	3943	1	These	these	DT
6745	3943	2	centre	centre	NN
6745	3943	3	pieces	piece	NNS
6745	3943	4	,	,	,
6745	3943	5	which	which	WDT
6745	3943	6	are	be	VBP
6745	3943	7	to	to	TO
6745	3943	8	form	form	VB
6745	3943	9	the	the	DT
6745	3943	10	covers	cover	NNS
6745	3943	11	,	,	,
6745	3943	12	easily	easily	RB
6745	3943	13	separate	separate	JJ
6745	3943	14	from	from	IN
6745	3943	15	the	the	DT
6745	3943	16	rest	rest	NN
6745	3943	17	when	when	WRB
6745	3943	18	baked	bake	VBN
6745	3943	19	.	.	.
6745	3944	1	Place	place	NN
6745	3944	2	in	in	IN
6745	3944	3	a	a	DT
6745	3944	4	very	very	RB
6745	3944	5	hot	hot	JJ
6745	3944	6	oven	oven	NN
6745	3944	7	.	.	.
6745	3945	1	When	when	WRB
6745	3945	2	they	-PRON-	PRP
6745	3945	3	have	have	VBP
6745	3945	4	been	be	VBN
6745	3945	5	baking	bake	VBG
6745	3945	6	ten	ten	CD
6745	3945	7	minutes	minute	NNS
6745	3945	8	close	close	VBP
6745	3945	9	the	the	DT
6745	3945	10	drafts	draft	NNS
6745	3945	11	,	,	,
6745	3945	12	to	to	TO
6745	3945	13	reduce	reduce	VB
6745	3945	14	the	the	DT
6745	3945	15	heat	heat	NN
6745	3945	16	;	;	:
6745	3945	17	bake	bake	VB
6745	3945	18	twenty	twenty	CD
6745	3945	19	minutes	minute	NNS
6745	3945	20	longer	long	RBR
6745	3945	21	.	.	.
6745	3946	1	Take	take	VB
6745	3946	2	from	from	IN
6745	3946	3	the	the	DT
6745	3946	4	oven	oven	NN
6745	3946	5	,	,	,
6745	3946	6	remove	remove	VB
6745	3946	7	the	the	DT
6745	3946	8	centre	centre	NN
6745	3946	9	pieces	piece	NNS
6745	3946	10	,	,	,
6745	3946	11	and	and	CC
6745	3946	12	,	,	,
6745	3946	13	with	with	IN
6745	3946	14	a	a	DT
6745	3946	15	teaspoon	teaspoon	NN
6745	3946	16	,	,	,
6745	3946	17	dig	dig	VB
6745	3946	18	out	out	RP
6745	3946	19	the	the	DT
6745	3946	20	uncooked	uncooked	JJ
6745	3946	21	paste	paste	NN
6745	3946	22	.	.	.
6745	3947	1	Fill	fill	VB
6745	3947	2	with	with	IN
6745	3947	3	prepared	prepared	JJ
6745	3947	4	fish	fish	NN
6745	3947	5	or	or	CC
6745	3947	6	meat	meat	NN
6745	3947	7	,	,	,
6745	3947	8	put	put	VBN
6745	3947	9	on	on	IN
6745	3947	10	the	the	DT
6745	3947	11	covers	cover	NNS
6745	3947	12	,	,	,
6745	3947	13	and	and	CC
6745	3947	14	serve	serve	VB
6745	3947	15	.	.	.
6745	3948	1	Or	or	CC
6745	3948	2	,	,	,
6745	3948	3	if	if	IN
6745	3948	4	more	more	RBR
6745	3948	5	convenient	convenient	JJ
6745	3948	6	to	to	TO
6745	3948	7	bake	bake	VB
6745	3948	8	them	-PRON-	PRP
6745	3948	9	early	early	RB
6745	3948	10	in	in	IN
6745	3948	11	the	the	DT
6745	3948	12	day	day	NN
6745	3948	13	,	,	,
6745	3948	14	or	or	CC
6745	3948	15	,	,	,
6745	3948	16	indeed	indeed	RB
6745	3948	17	,	,	,
6745	3948	18	the	the	DT
6745	3948	19	previous	previous	JJ
6745	3948	20	day	day	NN
6745	3948	21	,	,	,
6745	3948	22	put	put	VBD
6745	3948	23	them	-PRON-	PRP
6745	3948	24	in	in	IN
6745	3948	25	the	the	DT
6745	3948	26	oven	oven	JJ
6745	3948	27	twelve	twelve	CD
6745	3948	28	minutes	minute	NNS
6745	3948	29	before	before	IN
6745	3948	30	serving	serve	VBG
6745	3948	31	,	,	,
6745	3948	32	and	and	CC
6745	3948	33	they	-PRON-	PRP
6745	3948	34	will	will	MD
6745	3948	35	be	be	VB
6745	3948	36	nearly	nearly	RB
6745	3948	37	as	as	RB
6745	3948	38	nice	nice	JJ
6745	3948	39	as	as	IN
6745	3948	40	if	if	IN
6745	3948	41	fresh	fresh	JJ
6745	3948	42	baked	bake	VBD
6745	3948	43	.	.	.
6745	3949	1	The	the	DT
6745	3949	2	quantities	quantity	NNS
6745	3949	3	given	give	VBN
6745	3949	4	will	will	MD
6745	3949	5	make	make	VB
6745	3949	6	eighteen	eighteen	CD
6745	3949	7	patties	patty	NNS
6745	3949	8	.	.	.
6745	3950	1	Chicken	Chicken	NNP
6745	3950	2	Patties	Patties	NNPS
6745	3950	3	.	.	.
6745	3951	1	Prepare	prepare	VB
6745	3951	2	the	the	DT
6745	3951	3	cream	cream	NN
6745	3951	4	the	the	DT
6745	3951	5	same	same	JJ
6745	3951	6	as	as	IN
6745	3951	7	for	for	IN
6745	3951	8	oysters	oyster	NNS
6745	3951	9	,	,	,
6745	3951	10	and	and	CC
6745	3951	11	add	add	VB
6745	3951	12	to	to	IN
6745	3951	13	it	-PRON-	PRP
6745	3951	14	one	one	CD
6745	3951	15	pint	pint	NN
6745	3951	16	of	of	IN
6745	3951	17	cold	cold	JJ
6745	3951	18	chicken	chicken	NN
6745	3951	19	,	,	,
6745	3951	20	cut	cut	VBN
6745	3951	21	into	into	IN
6745	3951	22	dice	dice	NN
6745	3951	23	.	.	.
6745	3952	1	Boil	Boil	NNP
6745	3952	2	three	three	CD
6745	3952	3	minutes	minute	NNS
6745	3952	4	.	.	.
6745	3953	1	Fill	fill	VB
6745	3953	2	the	the	DT
6745	3953	3	shells	shell	NNS
6745	3953	4	and	and	CC
6745	3953	5	serve	serve	VB
6745	3953	6	.	.	.
6745	3954	1	Where	where	WRB
6745	3954	2	it	-PRON-	PRP
6745	3954	3	is	be	VBZ
6745	3954	4	liked	like	VBN
6745	3954	5	,	,	,
6745	3954	6	one	one	CD
6745	3954	7	teaspoonful	teaspoonful	NN
6745	3954	8	of	of	IN
6745	3954	9	onion	onion	NN
6745	3954	10	juice	juice	NN
6745	3954	11	is	be	VBZ
6745	3954	12	an	an	DT
6745	3954	13	improvement	improvement	NN
6745	3954	14	.	.	.
6745	3955	1	Other	other	JJ
6745	3955	2	poultry	poultry	NN
6745	3955	3	and	and	CC
6745	3955	4	all	all	DT
6745	3955	5	game	game	NN
6745	3955	6	can	can	MD
6745	3955	7	be	be	VB
6745	3955	8	served	serve	VBN
6745	3955	9	in	in	IN
6745	3955	10	patties	patty	NNS
6745	3955	11	the	the	DT
6745	3955	12	same	same	JJ
6745	3955	13	as	as	IN
6745	3955	14	chicken	chicken	NN
6745	3955	15	.	.	.
6745	3956	1	Veal	Veal	NNP
6745	3956	2	Patties	Patties	NNPS
6745	3956	3	.	.	.
6745	3957	1	Put	put	VB
6745	3957	2	in	in	RP
6745	3957	3	a	a	DT
6745	3957	4	stew	stew	NN
6745	3957	5	-	-	HYPH
6745	3957	6	pan	pan	VB
6745	3957	7	a	a	DT
6745	3957	8	generous	generous	JJ
6745	3957	9	half	half	NN
6745	3957	10	pint	pint	NN
6745	3957	11	of	of	IN
6745	3957	12	white	white	JJ
6745	3957	13	sauce	sauce	NN
6745	3957	14	with	with	IN
6745	3957	15	a	a	DT
6745	3957	16	pint	pint	NN
6745	3957	17	of	of	IN
6745	3957	18	cooked	cooked	JJ
6745	3957	19	veal	veal	NN
6745	3957	20	,	,	,
6745	3957	21	cut	cut	VBN
6745	3957	22	into	into	IN
6745	3957	23	dice	dice	NN
6745	3957	24	,	,	,
6745	3957	25	and	and	CC
6745	3957	26	a	a	DT
6745	3957	27	teaspoonful	teaspoonful	NN
6745	3957	28	of	of	IN
6745	3957	29	lemon	lemon	NN
6745	3957	30	juice	juice	NN
6745	3957	31	.	.	.
6745	3958	1	Stir	stir	VB
6745	3958	2	until	until	IN
6745	3958	3	very	very	RB
6745	3958	4	hot	hot	JJ
6745	3958	5	.	.	.
6745	3959	1	Fill	fill	VB
6745	3959	2	the	the	DT
6745	3959	3	shells	shell	NNS
6745	3959	4	,	,	,
6745	3959	5	and	and	CC
6745	3959	6	serve	serve	VB
6745	3959	7	.	.	.
6745	3960	1	Lobster	Lobster	NNP
6745	3960	2	Patties	Patties	NNP
6745	3960	3	.	.	.
6745	3961	1	One	one	CD
6745	3961	2	pint	pint	NN
6745	3961	3	of	of	IN
6745	3961	4	lobster	lobster	NN
6745	3961	5	,	,	,
6745	3961	6	cut	cut	VBN
6745	3961	7	into	into	IN
6745	3961	8	dice	dice	NN
6745	3961	9	;	;	:
6745	3961	10	half	half	PDT
6745	3961	11	a	a	DT
6745	3961	12	pint	pint	NN
6745	3961	13	of	of	IN
6745	3961	14	white	white	JJ
6745	3961	15	sauce	sauce	NN
6745	3961	16	,	,	,
6745	3961	17	a	a	DT
6745	3961	18	speck	speck	NN
6745	3961	19	of	of	IN
6745	3961	20	cayenne	cayenne	NN
6745	3961	21	,	,	,
6745	3961	22	one	one	CD
6745	3961	23	-	-	HYPH
6745	3961	24	eighth	eighth	NN
6745	3961	25	of	of	IN
6745	3961	26	a	a	DT
6745	3961	27	teaspoonful	teaspoonful	NN
6745	3961	28	of	of	IN
6745	3961	29	mustard	mustard	NN
6745	3961	30	.	.	.
6745	3962	1	Heat	heat	VB
6745	3962	2	all	all	RB
6745	3962	3	together	together	RB
6745	3962	4	.	.	.
6745	3963	1	Fill	fill	VB
6745	3963	2	the	the	DT
6745	3963	3	shells	shell	NNS
6745	3963	4	and	and	CC
6745	3963	5	serve	serve	VB
6745	3963	6	.	.	.
6745	3964	1	Oyster	Oyster	NNP
6745	3964	2	Patties	Patties	NNP
6745	3964	3	.	.	.
6745	3965	1	One	one	CD
6745	3965	2	pint	pint	NN
6745	3965	3	of	of	IN
6745	3965	4	small	small	JJ
6745	3965	5	oysters	oyster	NNS
6745	3965	6	,	,	,
6745	3965	7	half	half	PDT
6745	3965	8	a	a	DT
6745	3965	9	pint	pint	NN
6745	3965	10	of	of	IN
6745	3965	11	cream	cream	NN
6745	3965	12	,	,	,
6745	3965	13	a	a	DT
6745	3965	14	large	large	JJ
6745	3965	15	tea	tea	NN
6745	3965	16	-	-	HYPH
6745	3965	17	spoonful	spoonful	JJ
6745	3965	18	of	of	IN
6745	3965	19	flour	flour	NN
6745	3965	20	,	,	,
6745	3965	21	salt	salt	NN
6745	3965	22	,	,	,
6745	3965	23	pepper	pepper	NN
6745	3965	24	.	.	.
6745	3966	1	Let	let	VB
6745	3966	2	the	the	DT
6745	3966	3	cream	cream	NN
6745	3966	4	come	come	VB
6745	3966	5	to	to	IN
6745	3966	6	a	a	DT
6745	3966	7	boil	boil	NN
6745	3966	8	.	.	.
6745	3967	1	Mix	mix	VB
6745	3967	2	the	the	DT
6745	3967	3	flour	flour	NN
6745	3967	4	with	with	IN
6745	3967	5	a	a	DT
6745	3967	6	little	little	JJ
6745	3967	7	cold	cold	JJ
6745	3967	8	milk	milk	NN
6745	3967	9	,	,	,
6745	3967	10	and	and	CC
6745	3967	11	stir	stir	VB
6745	3967	12	into	into	IN
6745	3967	13	the	the	DT
6745	3967	14	boiling	boiling	NN
6745	3967	15	cream	cream	NN
6745	3967	16	.	.	.
6745	3968	1	Season	season	NN
6745	3968	2	with	with	IN
6745	3968	3	salt	salt	NN
6745	3968	4	and	and	CC
6745	3968	5	pepper	pepper	NN
6745	3968	6	.	.	.
6745	3969	1	While	while	IN
6745	3969	2	the	the	DT
6745	3969	3	cream	cream	NN
6745	3969	4	is	be	VBZ
6745	3969	5	cooking	cook	VBG
6745	3969	6	let	let	VBD
6745	3969	7	the	the	DT
6745	3969	8	oysters	oyster	NNS
6745	3969	9	come	come	VB
6745	3969	10	to	to	IN
6745	3969	11	a	a	DT
6745	3969	12	boil	boil	NN
6745	3969	13	in	in	IN
6745	3969	14	their	-PRON-	PRP$
6745	3969	15	own	own	JJ
6745	3969	16	liquor	liquor	NN
6745	3969	17	.	.	.
6745	3970	1	Skim	Skim	NNP
6745	3970	2	carefully	carefully	RB
6745	3970	3	,	,	,
6745	3970	4	and	and	CC
6745	3970	5	drain	drain	VB
6745	3970	6	off	off	RP
6745	3970	7	all	all	PDT
6745	3970	8	the	the	DT
6745	3970	9	liquor	liquor	NN
6745	3970	10	.	.	.
6745	3971	1	Add	add	VB
6745	3971	2	the	the	DT
6745	3971	3	oysters	oyster	NNS
6745	3971	4	to	to	IN
6745	3971	5	the	the	DT
6745	3971	6	cream	cream	NN
6745	3971	7	,	,	,
6745	3971	8	and	and	CC
6745	3971	9	boil	boil	VB
6745	3971	10	up	up	RP
6745	3971	11	once	once	RB
6745	3971	12	.	.	.
6745	3972	1	Fill	fill	VB
6745	3972	2	the	the	DT
6745	3972	3	patty	patty	JJ
6745	3972	4	shells	shell	NNS
6745	3972	5	,	,	,
6745	3972	6	and	and	CC
6745	3972	7	serve	serve	VB
6745	3972	8	.	.	.
6745	3973	1	The	the	DT
6745	3973	2	quantities	quantity	NNS
6745	3973	3	given	give	VBN
6745	3973	4	are	be	VBP
6745	3973	5	enough	enough	JJ
6745	3973	6	for	for	IN
6745	3973	7	eighteen	eighteen	CD
6745	3973	8	shells	shell	NNS
6745	3973	9	.	.	.
6745	3974	1	Crust	Crust	NNP
6745	3974	2	Patties	Patties	NNP
6745	3974	3	.	.	.
6745	3975	1	Cut	cut	VB
6745	3975	2	a	a	DT
6745	3975	3	loaf	loaf	NN
6745	3975	4	of	of	IN
6745	3975	5	stale	stale	JJ
6745	3975	6	bread	bread	NN
6745	3975	7	in	in	IN
6745	3975	8	slices	slice	NNS
6745	3975	9	an	an	DT
6745	3975	10	inch	inch	NN
6745	3975	11	thick	thick	JJ
6745	3975	12	.	.	.
6745	3976	1	With	with	IN
6745	3976	2	the	the	DT
6745	3976	3	patty	patty	JJ
6745	3976	4	cutter	cutter	NN
6745	3976	5	,	,	,
6745	3976	6	press	press	VB
6745	3976	7	out	out	RP
6745	3976	8	as	as	RB
6745	3976	9	many	many	JJ
6745	3976	10	pieces	piece	NNS
6745	3976	11	as	as	IN
6745	3976	12	you	-PRON-	PRP
6745	3976	13	wish	wish	VBP
6745	3976	14	patties	patty	NNS
6745	3976	15	,	,	,
6745	3976	16	and	and	CC
6745	3976	17	with	with	IN
6745	3976	18	a	a	DT
6745	3976	19	smaller	small	JJR
6745	3976	20	cutter	cutter	NN
6745	3976	21	,	,	,
6745	3976	22	press	press	VB
6745	3976	23	half	half	NN
6745	3976	24	through	through	IN
6745	3976	25	each	each	DT
6745	3976	26	piece	piece	NN
6745	3976	27	.	.	.
6745	3977	1	Place	place	VB
6745	3977	2	this	this	DT
6745	3977	3	second	second	JJ
6745	3977	4	cutter	cutter	NN
6745	3977	5	as	as	IN
6745	3977	6	near	near	IN
6745	3977	7	the	the	DT
6745	3977	8	centre	centre	NN
6745	3977	9	as	as	IN
6745	3977	10	possible	possible	JJ
6745	3977	11	when	when	WRB
6745	3977	12	using	use	VBG
6745	3977	13	.	.	.
6745	3978	1	Put	put	VB
6745	3978	2	the	the	DT
6745	3978	3	pieces	piece	NNS
6745	3978	4	in	in	IN
6745	3978	5	the	the	DT
6745	3978	6	frying	frying	NN
6745	3978	7	basket	basket	NN
6745	3978	8	and	and	CC
6745	3978	9	plunge	plunge	VB
6745	3978	10	into	into	IN
6745	3978	11	boiling	boil	VBG
6745	3978	12	fat	fat	NN
6745	3978	13	for	for	IN
6745	3978	14	half	half	PDT
6745	3978	15	a	a	DT
6745	3978	16	minute	minute	NN
6745	3978	17	.	.	.
6745	3979	1	Take	take	VB
6745	3979	2	out	out	RP
6745	3979	3	and	and	CC
6745	3979	4	drain	drain	VB
6745	3979	5	,	,	,
6745	3979	6	and	and	CC
6745	3979	7	with	with	IN
6745	3979	8	a	a	DT
6745	3979	9	knife	knife	NN
6745	3979	10	,	,	,
6745	3979	11	remove	remove	VB
6745	3979	12	the	the	DT
6745	3979	13	centre	centre	NN
6745	3979	14	crusts	crust	NNS
6745	3979	15	and	and	CC
6745	3979	16	take	take	VB
6745	3979	17	out	out	RP
6745	3979	18	the	the	DT
6745	3979	19	soft	soft	JJ
6745	3979	20	bread	bread	NN
6745	3979	21	;	;	:
6745	3979	22	then	then	RB
6745	3979	23	fill	fill	VB
6745	3979	24	,	,	,
6745	3979	25	and	and	CC
6745	3979	26	put	put	VBD
6745	3979	27	on	on	IN
6745	3979	28	the	the	DT
6745	3979	29	centre	centre	NN
6745	3979	30	pieces	piece	NNS
6745	3979	31	.	.	.
6745	3980	1	Filling	fill	VBG
6745	3980	2	for	for	IN
6745	3980	3	crusts	crust	NNS
6745	3980	4	:	:	:
6745	3980	5	Put	put	VB
6745	3980	6	two	two	CD
6745	3980	7	table	table	NN
6745	3980	8	-	-	HYPH
6745	3980	9	spoonfuls	spoonful	NNS
6745	3980	10	of	of	IN
6745	3980	11	butter	butter	NN
6745	3980	12	in	in	IN
6745	3980	13	the	the	DT
6745	3980	14	frying-	frying-	NNP
6745	3980	15	pan	pan	NNP
6745	3980	16	,	,	,
6745	3980	17	and	and	CC
6745	3980	18	when	when	WRB
6745	3980	19	hot	hot	JJ
6745	3980	20	,	,	,
6745	3980	21	add	add	VB
6745	3980	22	one	one	CD
6745	3980	23	of	of	IN
6745	3980	24	flour	flour	NN
6745	3980	25	.	.	.
6745	3981	1	Stir	stir	VB
6745	3981	2	until	until	IN
6745	3981	3	smooth	smooth	JJ
6745	3981	4	and	and	CC
6745	3981	5	brown	brown	JJ
6745	3981	6	.	.	.
6745	3982	1	Add	add	VB
6745	3982	2	one	one	CD
6745	3982	3	cupful	cupful	NN
6745	3982	4	of	of	IN
6745	3982	5	stock	stock	NN
6745	3982	6	.	.	.
6745	3983	1	Boil	Boil	NNP
6745	3983	2	one	one	CD
6745	3983	3	minute	minute	NN
6745	3983	4	,	,	,
6745	3983	5	and	and	CC
6745	3983	6	stir	stir	VB
6745	3983	7	in	in	IN
6745	3983	8	one	one	CD
6745	3983	9	pint	pint	NN
6745	3983	10	of	of	IN
6745	3983	11	cooked	cooked	JJ
6745	3983	12	veal	veal	NN
6745	3983	13	,	,	,
6745	3983	14	cut	cut	VBN
6745	3983	15	rather	rather	RB
6745	3983	16	fine	fine	JJ
6745	3983	17	.	.	.
6745	3984	1	Season	season	NN
6745	3984	2	with	with	IN
6745	3984	3	salt	salt	NN
6745	3984	4	,	,	,
6745	3984	5	pepper	pepper	NN
6745	3984	6	,	,	,
6745	3984	7	and	and	CC
6745	3984	8	a	a	DT
6745	3984	9	little	little	JJ
6745	3984	10	lemon	lemon	NN
6745	3984	11	juice	juice	NN
6745	3984	12	.	.	.
6745	3985	1	When	when	WRB
6745	3985	2	hot	hot	JJ
6745	3985	3	,	,	,
6745	3985	4	fill	fill	VB
6745	3985	5	the	the	DT
6745	3985	6	crusts	crust	NNS
6745	3985	7	.	.	.
6745	3986	1	Any	any	DT
6745	3986	2	kind	kind	NN
6745	3986	3	of	of	IN
6745	3986	4	cold	cold	JJ
6745	3986	5	meat	meat	NN
6745	3986	6	can	can	MD
6745	3986	7	be	be	VB
6745	3986	8	served	serve	VBN
6745	3986	9	in	in	IN
6745	3986	10	this	this	DT
6745	3986	11	manner	manner	NN
6745	3986	12	.	.	.
6745	3987	1	Sweetbreads	sweetbread	NNS
6745	3987	2	.	.	.
6745	3988	1	Sweetbreads	sweetbread	NNS
6745	3988	2	are	be	VBP
6745	3988	3	found	find	VBN
6745	3988	4	in	in	IN
6745	3988	5	calves	calf	NNS
6745	3988	6	and	and	CC
6745	3988	7	lambs	lamb	NNS
6745	3988	8	.	.	.
6745	3989	1	The	the	DT
6745	3989	2	demand	demand	NN
6745	3989	3	for	for	IN
6745	3989	4	calves	calf	NNS
6745	3989	5	'	'	POS
6745	3989	6	sweetbreads	sweetbread	NNS
6745	3989	7	has	have	VBZ
6745	3989	8	grown	grow	VBN
6745	3989	9	wonderfully	wonderfully	RB
6745	3989	10	within	within	IN
6745	3989	11	the	the	DT
6745	3989	12	past	past	JJ
6745	3989	13	ten	ten	CD
6745	3989	14	years	year	NNS
6745	3989	15	.	.	.
6745	3990	1	In	in	IN
6745	3990	2	all	all	DT
6745	3990	3	our	-PRON-	PRP$
6745	3990	4	large	large	JJ
6745	3990	5	cities	city	NNS
6745	3990	6	they	-PRON-	PRP
6745	3990	7	sell	sell	VBP
6745	3990	8	at	at	IN
6745	3990	9	all	all	DT
6745	3990	10	times	time	NNS
6745	3990	11	of	of	IN
6745	3990	12	the	the	DT
6745	3990	13	year	year	NN
6745	3990	14	for	for	IN
6745	3990	15	a	a	DT
6745	3990	16	high	high	JJ
6745	3990	17	price	price	NN
6745	3990	18	,	,	,
6745	3990	19	but	but	CC
6745	3990	20	in	in	IN
6745	3990	21	winter	winter	NN
6745	3990	22	and	and	CC
6745	3990	23	early	early	JJ
6745	3990	24	spring	spring	NN
6745	3990	25	they	-PRON-	PRP
6745	3990	26	cost	cost	VBP
6745	3990	27	more	more	JJR
6745	3990	28	than	than	IN
6745	3990	29	twice	twice	PDT
6745	3990	30	as	as	RB
6745	3990	31	much	much	JJ
6745	3990	32	as	as	IN
6745	3990	33	they	-PRON-	PRP
6745	3990	34	do	do	VBP
6745	3990	35	late	late	RB
6745	3990	36	in	in	IN
6745	3990	37	the	the	DT
6745	3990	38	spring	spring	NN
6745	3990	39	and	and	CC
6745	3990	40	during	during	IN
6745	3990	41	the	the	DT
6745	3990	42	summer	summer	NN
6745	3990	43	.	.	.
6745	3991	1	The	the	DT
6745	3991	2	throat	throat	NN
6745	3991	3	and	and	CC
6745	3991	4	heart	heart	NN
6745	3991	5	sweetbreads	sweetbread	NNS
6745	3991	6	are	be	VBP
6745	3991	7	often	often	RB
6745	3991	8	sold	sell	VBN
6745	3991	9	as	as	IN
6745	3991	10	one	one	CD
6745	3991	11	,	,	,
6745	3991	12	but	but	CC
6745	3991	13	in	in	IN
6745	3991	14	winter	winter	NN
6745	3991	15	,	,	,
6745	3991	16	when	when	WRB
6745	3991	17	they	-PRON-	PRP
6745	3991	18	bring	bring	VBP
6745	3991	19	a	a	DT
6745	3991	20	very	very	RB
6745	3991	21	high	high	JJ
6745	3991	22	price	price	NN
6745	3991	23	,	,	,
6745	3991	24	the	the	DT
6745	3991	25	former	former	JJ
6745	3991	26	is	be	VBZ
6745	3991	27	sold	sell	VBN
6745	3991	28	for	for	IN
6745	3991	29	the	the	DT
6745	3991	30	same	same	JJ
6745	3991	31	price	price	NN
6745	3991	32	as	as	IN
6745	3991	33	the	the	DT
6745	3991	34	latter	latter	JJ
6745	3991	35	.	.	.
6745	3992	1	The	the	DT
6745	3992	2	throat	throat	NN
6745	3992	3	sweetbread	sweetbread	NN
6745	3992	4	is	be	VBZ
6745	3992	5	found	find	VBN
6745	3992	6	immediately	immediately	RB
6745	3992	7	below	below	IN
6745	3992	8	the	the	DT
6745	3992	9	throat	throat	NN
6745	3992	10	.	.	.
6745	3993	1	It	-PRON-	PRP
6745	3993	2	has	have	VBZ
6745	3993	3	an	an	DT
6745	3993	4	elongated	elongated	JJ
6745	3993	5	form	form	NN
6745	3993	6	,	,	,
6745	3993	7	is	be	VBZ
6745	3993	8	not	not	RB
6745	3993	9	so	so	RB
6745	3993	10	firm	firm	JJ
6745	3993	11	and	and	CC
6745	3993	12	fat	fat	JJ
6745	3993	13	,	,	,
6745	3993	14	and	and	CC
6745	3993	15	has	have	VBZ
6745	3993	16	not	not	RB
6745	3993	17	the	the	DT
6745	3993	18	fine	fine	JJ
6745	3993	19	flavor	flavor	NN
6745	3993	20	of	of	IN
6745	3993	21	the	the	DT
6745	3993	22	heart	heart	NN
6745	3993	23	sweetbread	sweetbread	NN
6745	3993	24	.	.	.
6745	3994	1	The	the	DT
6745	3994	2	heart	heart	NN
6745	3994	3	sweetbread	sweetbread	NN
6745	3994	4	is	be	VBZ
6745	3994	5	attached	attach	VBN
6745	3994	6	to	to	IN
6745	3994	7	the	the	DT
6745	3994	8	last	last	JJ
6745	3994	9	rib	rib	NN
6745	3994	10	,	,	,
6745	3994	11	and	and	CC
6745	3994	12	lies	lie	VBZ
6745	3994	13	near	near	IN
6745	3994	14	the	the	DT
6745	3994	15	heart	heart	NN
6745	3994	16	.	.	.
6745	3995	1	The	the	DT
6745	3995	2	form	form	NN
6745	3995	3	is	be	VBZ
6745	3995	4	somewhat	somewhat	RB
6745	3995	5	rounded	rounded	JJ
6745	3995	6	,	,	,
6745	3995	7	and	and	CC
6745	3995	8	it	-PRON-	PRP
6745	3995	9	is	be	VBZ
6745	3995	10	smooth	smooth	JJ
6745	3995	11	and	and	CC
6745	3995	12	firm	firm	JJ
6745	3995	13	.	.	.
6745	3996	1	To	to	IN
6745	3996	2	Clean	clean	JJ
6745	3996	3	Sweetbreads	Sweetbreads	NNPS
6745	3996	4	.	.	.
6745	3997	1	Carefully	carefully	RB
6745	3997	2	pull	pull	VB
6745	3997	3	off	off	RP
6745	3997	4	all	all	PDT
6745	3997	5	the	the	DT
6745	3997	6	tough	tough	JJ
6745	3997	7	and	and	CC
6745	3997	8	fibrous	fibrous	JJ
6745	3997	9	skin	skin	NN
6745	3997	10	.	.	.
6745	3998	1	Place	place	VB
6745	3998	2	them	-PRON-	PRP
6745	3998	3	in	in	IN
6745	3998	4	a	a	DT
6745	3998	5	dish	dish	NN
6745	3998	6	of	of	IN
6745	3998	7	cold	cold	JJ
6745	3998	8	water	water	NN
6745	3998	9	for	for	IN
6745	3998	10	ten	ten	CD
6745	3998	11	minutes	minute	NNS
6745	3998	12	or	or	CC
6745	3998	13	more	more	JJR
6745	3998	14	,	,	,
6745	3998	15	and	and	CC
6745	3998	16	they	-PRON-	PRP
6745	3998	17	are	be	VBP
6745	3998	18	then	then	RB
6745	3998	19	ready	ready	JJ
6745	3998	20	to	to	TO
6745	3998	21	be	be	VB
6745	3998	22	boiled	boil	VBN
6745	3998	23	.	.	.
6745	3999	1	They	-PRON-	PRP
6745	3999	2	must	must	MD
6745	3999	3	always	always	RB
6745	3999	4	be	be	VB
6745	3999	5	boiled	boil	VBN
6745	3999	6	twenty	twenty	CD
6745	3999	7	minutes	minute	NNS
6745	3999	8	,	,	,
6745	3999	9	no	no	RB
6745	3999	10	matter	matter	RB
6745	3999	11	what	what	WP
6745	3999	12	the	the	DT
6745	3999	13	mode	mode	NN
6745	3999	14	of	of	IN
6745	3999	15	cooking	cooking	NN
6745	3999	16	is	be	VBZ
6745	3999	17	to	to	TO
6745	3999	18	be	be	VB
6745	3999	19	.	.	.
6745	4000	1	Sweetbreads	Sweetbreads	NNPS
6745	4000	2	Larded	Larded	NNP
6745	4000	3	and	and	CC
6745	4000	4	Baked	Baked	NNP
6745	4000	5	.	.	.
6745	4001	1	When	when	WRB
6745	4001	2	the	the	DT
6745	4001	3	sweetbreads	sweetbread	NNS
6745	4001	4	have	have	VBP
6745	4001	5	been	be	VBN
6745	4001	6	cleaned	clean	VBN
6745	4001	7	,	,	,
6745	4001	8	draw	draw	VB
6745	4001	9	through	through	IN
6745	4001	10	each	each	DT
6745	4001	11	one	one	CD
6745	4001	12	four	four	CD
6745	4001	13	very	very	RB
6745	4001	14	thin	thin	JJ
6745	4001	15	pieces	piece	NNS
6745	4001	16	of	of	IN
6745	4001	17	pork	pork	NN
6745	4001	18	(	(	-LRB-
6745	4001	19	about	about	IN
6745	4001	20	the	the	DT
6745	4001	21	size	size	NN
6745	4001	22	of	of	IN
6745	4001	23	a	a	DT
6745	4001	24	match	match	NN
6745	4001	25	)	)	-RRB-
6745	4001	26	.	.	.
6745	4002	1	Drop	drop	VB
6745	4002	2	them	-PRON-	PRP
6745	4002	3	into	into	IN
6745	4002	4	cold	cold	JJ
6745	4002	5	water	water	NN
6745	4002	6	for	for	IN
6745	4002	7	five	five	CD
6745	4002	8	or	or	CC
6745	4002	9	ten	ten	CD
6745	4002	10	minutes	minute	NNS
6745	4002	11	,	,	,
6745	4002	12	then	then	RB
6745	4002	13	into	into	IN
6745	4002	14	hot	hot	JJ
6745	4002	15	water	water	NN
6745	4002	16	,	,	,
6745	4002	17	and	and	CC
6745	4002	18	boil	boil	VB
6745	4002	19	twenty	twenty	CD
6745	4002	20	minutes	minute	NNS
6745	4002	21	.	.	.
6745	4003	1	Take	take	VB
6745	4003	2	out	out	RP
6745	4003	3	,	,	,
6745	4003	4	spread	spread	VBN
6745	4003	5	with	with	IN
6745	4003	6	butter	butter	NN
6745	4003	7	,	,	,
6745	4003	8	dredge	dredge	NN
6745	4003	9	with	with	IN
6745	4003	10	salt	salt	NN
6745	4003	11	,	,	,
6745	4003	12	pepper	pepper	NN
6745	4003	13	and	and	CC
6745	4003	14	flour	flour	NN
6745	4003	15	,	,	,
6745	4003	16	and	and	CC
6745	4003	17	bake	bake	VB
6745	4003	18	twenty	twenty	CD
6745	4003	19	minutes	minute	NNS
6745	4003	20	in	in	IN
6745	4003	21	a	a	DT
6745	4003	22	quick	quick	JJ
6745	4003	23	oven	oven	NN
6745	4003	24	.	.	.
6745	4004	1	Serve	serve	VB
6745	4004	2	with	with	IN
6745	4004	3	green	green	JJ
6745	4004	4	peas	pea	NNS
6745	4004	5	,	,	,
6745	4004	6	well	well	RB
6745	4004	7	drained	drain	VBD
6745	4004	8	,	,	,
6745	4004	9	seasoned	season	VBN
6745	4004	10	with	with	IN
6745	4004	11	salt	salt	NN
6745	4004	12	and	and	CC
6745	4004	13	butter	butter	NN
6745	4004	14	,	,	,
6745	4004	15	and	and	CC
6745	4004	16	heaped	heap	VBD
6745	4004	17	in	in	IN
6745	4004	18	the	the	DT
6745	4004	19	centre	centre	NN
6745	4004	20	of	of	IN
6745	4004	21	the	the	DT
6745	4004	22	dish	dish	NN
6745	4004	23	.	.	.
6745	4005	1	Lay	lay	VB
6745	4005	2	the	the	DT
6745	4005	3	sweetbreads	sweetbread	NNS
6745	4005	4	around	around	IN
6745	4005	5	them	-PRON-	PRP
6745	4005	6	,	,	,
6745	4005	7	and	and	CC
6745	4005	8	pour	pour	VB
6745	4005	9	a	a	DT
6745	4005	10	cream	cream	NN
6745	4005	11	sauce	sauce	NN
6745	4005	12	around	around	IN
6745	4005	13	the	the	DT
6745	4005	14	edge	edge	NN
6745	4005	15	of	of	IN
6745	4005	16	the	the	DT
6745	4005	17	dish	dish	NN
6745	4005	18	.	.	.
6745	4006	1	Garnish	garnish	VB
6745	4006	2	with	with	IN
6745	4006	3	parsley	parsley	NN
6745	4006	4	.	.	.
6745	4007	1	One	one	CD
6745	4007	2	pint	pint	NN
6745	4007	3	of	of	IN
6745	4007	4	cream	cream	NN
6745	4007	5	sauce	sauce	NN
6745	4007	6	is	be	VBZ
6745	4007	7	sufficient	sufficient	JJ
6745	4007	8	for	for	IN
6745	4007	9	eight	eight	CD
6745	4007	10	or	or	CC
6745	4007	11	ten	ten	CD
6745	4007	12	sweetbreads	sweetbread	NNS
6745	4007	13	.	.	.
6745	4008	1	Sweetbread	sweetbread	VB
6745	4008	2	Sauté	Sauté	NNP
6745	4008	3	.	.	.
6745	4009	1	One	one	CD
6745	4009	2	sweetbread	sweetbread	NN
6745	4009	3	,	,	,
6745	4009	4	after	after	IN
6745	4009	5	being	be	VBG
6745	4009	6	boiled	boil	VBN
6745	4009	7	,	,	,
6745	4009	8	split	split	VB
6745	4009	9	and	and	CC
6745	4009	10	cut	cut	VBN
6745	4009	11	in	in	IN
6745	4009	12	four	four	CD
6745	4009	13	pieces	piece	NNS
6745	4009	14	.	.	.
6745	4010	1	Season	season	NN
6745	4010	2	with	with	IN
6745	4010	3	salt	salt	NN
6745	4010	4	and	and	CC
6745	4010	5	pepper	pepper	NN
6745	4010	6	.	.	.
6745	4011	1	Put	put	VB
6745	4011	2	in	in	RP
6745	4011	3	a	a	DT
6745	4011	4	small	small	JJ
6745	4011	5	frying	frying	NN
6745	4011	6	-	-	HYPH
6745	4011	7	pan	pan	NN
6745	4011	8	one	one	CD
6745	4011	9	small	small	JJ
6745	4011	10	table	table	NN
6745	4011	11	-	-	HYPH
6745	4011	12	spoonful	spoonful	JJ
6745	4011	13	of	of	IN
6745	4011	14	butter	butter	NN
6745	4011	15	and	and	CC
6745	4011	16	the	the	DT
6745	4011	17	same	same	JJ
6745	4011	18	quantity	quantity	NN
6745	4011	19	of	of	IN
6745	4011	20	flour	flour	NN
6745	4011	21	.	.	.
6745	4012	1	When	when	WRB
6745	4012	2	hot	hot	JJ
6745	4012	3	,	,	,
6745	4012	4	put	put	VBN
6745	4012	5	in	in	IN
6745	4012	6	the	the	DT
6745	4012	7	sweetbreads	sweetbread	NNS
6745	4012	8	;	;	:
6745	4012	9	turn	turn	VB
6745	4012	10	constantly	constantly	RB
6745	4012	11	until	until	IN
6745	4012	12	a	a	DT
6745	4012	13	light	light	JJ
6745	4012	14	brown	brown	NN
6745	4012	15	.	.	.
6745	4013	1	They	-PRON-	PRP
6745	4013	2	will	will	MD
6745	4013	3	fry	fry	VB
6745	4013	4	in	in	IN
6745	4013	5	about	about	RB
6745	4013	6	eight	eight	CD
6745	4013	7	minutes	minute	NNS
6745	4013	8	.	.	.
6745	4014	1	Serve	serve	VB
6745	4014	2	with	with	IN
6745	4014	3	cream	cream	NN
6745	4014	4	sauce	sauce	NN
6745	4014	5	or	or	CC
6745	4014	6	tomato	tomato	NN
6745	4014	7	sauce	sauce	NN
6745	4014	8	.	.	.
6745	4015	1	Broiled	broil	VBN
6745	4015	2	Sweetbreads	Sweetbreads	NNP
6745	4015	3	.	.	.
6745	4016	1	Split	split	VB
6745	4016	2	the	the	DT
6745	4016	3	sweetbread	sweetbread	NN
6745	4016	4	after	after	IN
6745	4016	5	being	be	VBG
6745	4016	6	boiled	boil	VBN
6745	4016	7	.	.	.
6745	4017	1	Season	season	NN
6745	4017	2	with	with	IN
6745	4017	3	salt	salt	NN
6745	4017	4	and	and	CC
6745	4017	5	pepper	pepper	NN
6745	4017	6	,	,	,
6745	4017	7	rub	rub	VB
6745	4017	8	thickly	thickly	RB
6745	4017	9	with	with	IN
6745	4017	10	butter	butter	NN
6745	4017	11	and	and	CC
6745	4017	12	sprinkle	sprinkle	VB
6745	4017	13	with	with	IN
6745	4017	14	flour	flour	NN
6745	4017	15	.	.	.
6745	4018	1	Broil	Broil	NNP
6745	4018	2	over	over	IN
6745	4018	3	a	a	DT
6745	4018	4	rather	rather	RB
6745	4018	5	quick	quick	JJ
6745	4018	6	fire	fire	NN
6745	4018	7	,	,	,
6745	4018	8	turning	turn	VBG
6745	4018	9	constantly	constantly	RB
6745	4018	10	.	.	.
6745	4019	1	Cook	cook	VB
6745	4019	2	about	about	RB
6745	4019	3	ten	ten	CD
6745	4019	4	minutes	minute	NNS
6745	4019	5	,	,	,
6745	4019	6	and	and	CC
6745	4019	7	serve	serve	VB
6745	4019	8	with	with	IN
6745	4019	9	cream	cream	NN
6745	4019	10	sauce	sauce	NN
6745	4019	11	.	.	.
6745	4020	1	Breaded	Breaded	NNP
6745	4020	2	Sweetbreads	Sweetbreads	NNP
6745	4020	3	.	.	.
6745	4021	1	After	after	IN
6745	4021	2	being	be	VBG
6745	4021	3	boiled	boil	VBN
6745	4021	4	,	,	,
6745	4021	5	split	split	VB
6745	4021	6	them	-PRON-	PRP
6745	4021	7	,	,	,
6745	4021	8	and	and	CC
6745	4021	9	season	season	NN
6745	4021	10	with	with	IN
6745	4021	11	salt	salt	NN
6745	4021	12	and	and	CC
6745	4021	13	pepper	pepper	NN
6745	4021	14	;	;	:
6745	4021	15	then	then	RB
6745	4021	16	dip	dip	VB
6745	4021	17	in	in	IN
6745	4021	18	beaten	beat	VBN
6745	4021	19	egg	egg	NN
6745	4021	20	and	and	CC
6745	4021	21	cracker	cracker	NN
6745	4021	22	crumbs	crumb	NNS
6745	4021	23	.	.	.
6745	4022	1	Fry	fry	VB
6745	4022	2	a	a	DT
6745	4022	3	light	light	JJ
6745	4022	4	brown	brown	NN
6745	4022	5	in	in	IN
6745	4022	6	hot	hot	JJ
6745	4022	7	lard	lard	NN
6745	4022	8	.	.	.
6745	4023	1	Serve	serve	VB
6745	4023	2	with	with	IN
6745	4023	3	tomato	tomato	NN
6745	4023	4	sauce	sauce	NN
6745	4023	5	.	.	.
6745	4024	1	Sweetbreads	sweetbread	NNS
6745	4024	2	in	in	IN
6745	4024	3	Cases	case	NNS
6745	4024	4	.	.	.
6745	4025	1	Cut	cut	VB
6745	4025	2	the	the	DT
6745	4025	3	sweetbreads	sweetbread	NNS
6745	4025	4	,	,	,
6745	4025	5	after	after	IN
6745	4025	6	being	be	VBG
6745	4025	7	boiled	boil	VBN
6745	4025	8	,	,	,
6745	4025	9	in	in	IN
6745	4025	10	very	very	RB
6745	4025	11	small	small	JJ
6745	4025	12	pieces	piece	NNS
6745	4025	13	.	.	.
6745	4026	1	Season	season	NN
6745	4026	2	with	with	IN
6745	4026	3	salt	salt	NN
6745	4026	4	and	and	CC
6745	4026	5	pepper	pepper	NN
6745	4026	6	,	,	,
6745	4026	7	and	and	CC
6745	4026	8	moisten	moisten	VB
6745	4026	9	well	well	RB
6745	4026	10	with	with	IN
6745	4026	11	cream	cream	NN
6745	4026	12	sauce	sauce	NN
6745	4026	13	.	.	.
6745	4027	1	Fill	fill	VB
6745	4027	2	the	the	DT
6745	4027	3	paper	paper	NN
6745	4027	4	cases	case	NNS
6745	4027	5	,	,	,
6745	4027	6	and	and	CC
6745	4027	7	cover	cover	VB
6745	4027	8	with	with	IN
6745	4027	9	bread	bread	NN
6745	4027	10	crumbs	crumb	NNS
6745	4027	11	.	.	.
6745	4028	1	Brown	Brown	NNP
6745	4028	2	,	,	,
6745	4028	3	and	and	CC
6745	4028	4	serve	serve	VB
6745	4028	5	.	.	.
6745	4029	1	Pancakes	pancake	NNS
6745	4029	2	.	.	.
6745	4030	1	Six	six	CD
6745	4030	2	eggs	egg	NNS
6745	4030	3	,	,	,
6745	4030	4	a	a	DT
6745	4030	5	pint	pint	NN
6745	4030	6	of	of	IN
6745	4030	7	milk	milk	NN
6745	4030	8	,	,	,
6745	4030	9	one	one	CD
6745	4030	10	heaping	heap	VBG
6745	4030	11	teaspoonful	teaspoonful	JJ
6745	4030	12	of	of	IN
6745	4030	13	salt	salt	NN
6745	4030	14	,	,	,
6745	4030	15	one	one	CD
6745	4030	16	cupful	cupful	NN
6745	4030	17	of	of	IN
6745	4030	18	flour	flour	NN
6745	4030	19	,	,	,
6745	4030	20	one	one	CD
6745	4030	21	table	table	NN
6745	4030	22	-	-	HYPH
6745	4030	23	spoonful	spoonful	JJ
6745	4030	24	of	of	IN
6745	4030	25	sugar	sugar	NN
6745	4030	26	,	,	,
6745	4030	27	one	one	CD
6745	4030	28	of	of	IN
6745	4030	29	melted	melted	JJ
6745	4030	30	butter	butter	NN
6745	4030	31	or	or	CC
6745	4030	32	of	of	IN
6745	4030	33	salad	salad	NN
6745	4030	34	oil	oil	NN
6745	4030	35	.	.	.
6745	4031	1	Beat	beat	VB
6745	4031	2	the	the	DT
6745	4031	3	eggs	egg	NNS
6745	4031	4	very	very	RB
6745	4031	5	light	light	JJ
6745	4031	6	,	,	,
6745	4031	7	and	and	CC
6745	4031	8	add	add	VB
6745	4031	9	the	the	DT
6745	4031	10	milk	milk	NN
6745	4031	11	.	.	.
6745	4032	1	Pour	pour	VB
6745	4032	2	one	one	CD
6745	4032	3	-	-	HYPH
6745	4032	4	third	third	NN
6745	4032	5	of	of	IN
6745	4032	6	this	this	DT
6745	4032	7	mixture	mixture	NN
6745	4032	8	on	on	IN
6745	4032	9	the	the	DT
6745	4032	10	flour	flour	NN
6745	4032	11	,	,	,
6745	4032	12	and	and	CC
6745	4032	13	beat	beat	VBD
6745	4032	14	until	until	IN
6745	4032	15	perfectly	perfectly	RB
6745	4032	16	smooth	smooth	JJ
6745	4032	17	and	and	CC
6745	4032	18	light	light	JJ
6745	4032	19	;	;	:
6745	4032	20	then	then	RB
6745	4032	21	add	add	VB
6745	4032	22	the	the	DT
6745	4032	23	remainder	remainder	NN
6745	4032	24	and	and	CC
6745	4032	25	the	the	DT
6745	4032	26	other	other	JJ
6745	4032	27	ingredients	ingredient	NNS
6745	4032	28	.	.	.
6745	4033	1	Heat	heat	NN
6745	4033	2	and	and	CC
6745	4033	3	butter	butter	VB
6745	4033	4	an	an	DT
6745	4033	5	omelet	omelet	NN
6745	4033	6	pan	pan	NN
6745	4033	7	.	.	.
6745	4034	1	Pour	pour	VB
6745	4034	2	into	into	IN
6745	4034	3	it	-PRON-	PRP
6745	4034	4	a	a	DT
6745	4034	5	thin	thin	JJ
6745	4034	6	layer	layer	NN
6745	4034	7	of	of	IN
6745	4034	8	the	the	DT
6745	4034	9	mixture	mixture	NN
6745	4034	10	.	.	.
6745	4035	1	When	when	WRB
6745	4035	2	brown	brown	JJ
6745	4035	3	on	on	IN
6745	4035	4	one	one	CD
6745	4035	5	side	side	NN
6745	4035	6	,	,	,
6745	4035	7	turn	turn	VBP
6745	4035	8	,	,	,
6745	4035	9	and	and	CC
6745	4035	10	brown	brown	VB
6745	4035	11	the	the	DT
6745	4035	12	other	other	JJ
6745	4035	13	.	.	.
6745	4036	1	Roll	roll	VB
6745	4036	2	up	up	RP
6745	4036	3	,	,	,
6745	4036	4	sprinkle	sprinkle	VB
6745	4036	5	with	with	IN
6745	4036	6	sugar	sugar	NN
6745	4036	7	,	,	,
6745	4036	8	and	and	CC
6745	4036	9	serve	serve	VB
6745	4036	10	hot	hot	JJ
6745	4036	11	.	.	.
6745	4037	1	Or	or	CC
6745	4037	2	,	,	,
6745	4037	3	cover	cover	VB
6745	4037	4	with	with	IN
6745	4037	5	a	a	DT
6745	4037	6	thin	thin	JJ
6745	4037	7	layer	layer	NN
6745	4037	8	of	of	IN
6745	4037	9	jelly	jelly	NNP
6745	4037	10	,	,	,
6745	4037	11	and	and	CC
6745	4037	12	roll	roll	NN
6745	4037	13	.	.	.
6745	4038	1	A	a	DT
6745	4038	2	number	number	NN
6745	4038	3	of	of	IN
6745	4038	4	them	-PRON-	PRP
6745	4038	5	should	should	MD
6745	4038	6	be	be	VB
6745	4038	7	served	serve	VBN
6745	4038	8	on	on	IN
6745	4038	9	one	one	CD
6745	4038	10	dish	dish	NN
6745	4038	11	.	.	.
6745	4039	1	SALADS	SALADS	NNP
6745	4039	2	.	.	.
6745	4040	1	A	a	DT
6745	4040	2	salad	salad	NN
6745	4040	3	should	should	MD
6745	4040	4	come	come	VB
6745	4040	5	to	to	IN
6745	4040	6	the	the	DT
6745	4040	7	table	table	NN
6745	4040	8	fresh	fresh	JJ
6745	4040	9	and	and	CC
6745	4040	10	crisp	crisp	JJ
6745	4040	11	.	.	.
6745	4041	1	The	the	DT
6745	4041	2	garnishes	garnish	NNS
6745	4041	3	should	should	MD
6745	4041	4	be	be	VB
6745	4041	5	of	of	IN
6745	4041	6	the	the	DT
6745	4041	7	lightest	light	JJS
6745	4041	8	and	and	CC
6745	4041	9	freshest	fresh	JJS
6745	4041	10	kind	kind	NN
6745	4041	11	.	.	.
6745	4042	1	Nothing	nothing	NN
6745	4042	2	is	be	VBZ
6745	4042	3	more	more	RBR
6745	4042	4	out	out	IN
6745	4042	5	of	of	IN
6745	4042	6	place	place	NN
6745	4042	7	than	than	IN
6745	4042	8	a	a	DT
6745	4042	9	delicate	delicate	JJ
6745	4042	10	salad	salad	NN
6745	4042	11	covered	cover	VBN
6745	4042	12	with	with	IN
6745	4042	13	hard	hard	RB
6745	4042	14	-	-	HYPH
6745	4042	15	boiled	boil	VBN
6745	4042	16	eggs	egg	NNS
6745	4042	17	,	,	,
6745	4042	18	boiled	boil	VBN
6745	4042	19	beets	beet	NNS
6745	4042	20	,	,	,
6745	4042	21	etc	etc	FW
6745	4042	22	.	.	.
6745	4043	1	A	a	DT
6745	4043	2	salad	salad	NN
6745	4043	3	with	with	IN
6745	4043	4	which	which	WDT
6745	4043	5	the	the	DT
6745	4043	6	mayonnaise	mayonnaise	NN
6745	4043	7	dressing	dressing	NN
6745	4043	8	is	be	VBZ
6745	4043	9	used	use	VBN
6745	4043	10	,	,	,
6745	4043	11	should	should	MD
6745	4043	12	have	have	VB
6745	4043	13	only	only	RB
6745	4043	14	the	the	DT
6745	4043	15	delicate	delicate	JJ
6745	4043	16	white	white	JJ
6745	4043	17	leaves	leave	NNS
6745	4043	18	of	of	IN
6745	4043	19	the	the	DT
6745	4043	20	celery	celery	NN
6745	4043	21	,	,	,
6745	4043	22	or	or	CC
6745	4043	23	the	the	DT
6745	4043	24	small	small	JJ
6745	4043	25	leaves	leave	NNS
6745	4043	26	from	from	IN
6745	4043	27	the	the	DT
6745	4043	28	heart	heart	NN
6745	4043	29	of	of	IN
6745	4043	30	the	the	DT
6745	4043	31	lettuce	lettuce	NN
6745	4043	32	,	,	,
6745	4043	33	and	and	CC
6745	4043	34	these	these	DT
6745	4043	35	should	should	MD
6745	4043	36	be	be	VB
6745	4043	37	arranged	arrange	VBN
6745	4043	38	in	in	IN
6745	4043	39	a	a	DT
6745	4043	40	wreath	wreath	NN
6745	4043	41	at	at	IN
6745	4043	42	the	the	DT
6745	4043	43	base	base	NN
6745	4043	44	,	,	,
6745	4043	45	with	with	IN
6745	4043	46	a	a	DT
6745	4043	47	few	few	JJ
6745	4043	48	tufts	tuft	NNS
6745	4043	49	here	here	RB
6745	4043	50	and	and	CC
6745	4043	51	there	there	RB
6745	4043	52	on	on	IN
6745	4043	53	the	the	DT
6745	4043	54	salad	salad	NN
6745	4043	55	.	.	.
6745	4044	1	The	the	DT
6745	4044	2	contrast	contrast	NN
6745	4044	3	between	between	IN
6745	4044	4	the	the	DT
6745	4044	5	creamy	creamy	JJ
6745	4044	6	dressing	dressing	NN
6745	4044	7	and	and	CC
6745	4044	8	the	the	DT
6745	4044	9	light	light	JJ
6745	4044	10	green	green	NN
6745	4044	11	is	be	VBZ
6745	4044	12	not	not	RB
6745	4044	13	great	great	JJ
6745	4044	14	,	,	,
6745	4044	15	but	but	CC
6745	4044	16	it	-PRON-	PRP
6745	4044	17	is	be	VBZ
6745	4044	18	pleasing	pleasing	JJ
6745	4044	19	.	.	.
6745	4045	1	In	in	IN
6745	4045	2	arranging	arrange	VBG
6745	4045	3	a	a	DT
6745	4045	4	salad	salad	NN
6745	4045	5	on	on	IN
6745	4045	6	a	a	DT
6745	4045	7	dish	dish	NN
6745	4045	8	,	,	,
6745	4045	9	or	or	CC
6745	4045	10	in	in	IN
6745	4045	11	a	a	DT
6745	4045	12	bowl	bowl	NN
6745	4045	13	,	,	,
6745	4045	14	handle	handle	VB
6745	4045	15	it	-PRON-	PRP
6745	4045	16	very	very	RB
6745	4045	17	lightly	lightly	RB
6745	4045	18	.	.	.
6745	4046	1	Never	never	RB
6745	4046	2	use	use	VB
6745	4046	3	pressure	pressure	NN
6745	4046	4	to	to	TO
6745	4046	5	get	get	VB
6745	4046	6	it	-PRON-	PRP
6745	4046	7	into	into	IN
6745	4046	8	form	form	NN
6745	4046	9	.	.	.
6745	4047	1	When	when	WRB
6745	4047	2	a	a	DT
6745	4047	3	jelly	jelly	JJ
6745	4047	4	border	border	NN
6745	4047	5	is	be	VBZ
6745	4047	6	used	use	VBN
6745	4047	7	with	with	IN
6745	4047	8	salads	salad	NNS
6745	4047	9	,	,	,
6745	4047	10	some	some	DT
6745	4047	11	of	of	IN
6745	4047	12	it	-PRON-	PRP
6745	4047	13	should	should	MD
6745	4047	14	be	be	VB
6745	4047	15	helped	help	VBN
6745	4047	16	with	with	IN
6745	4047	17	the	the	DT
6745	4047	18	salad	salad	NN
6745	4047	19	.	.	.
6745	4048	1	The	the	DT
6745	4048	2	small	small	JJ
6745	4048	3	round	round	JJ
6745	4048	4	radishes	radish	NNS
6745	4048	5	may	may	MD
6745	4048	6	be	be	VB
6745	4048	7	arranged	arrange	VBN
6745	4048	8	in	in	IN
6745	4048	9	the	the	DT
6745	4048	10	dish	dish	NN
6745	4048	11	with	with	IN
6745	4048	12	a	a	DT
6745	4048	13	lettuce	lettuce	NN
6745	4048	14	salad	salad	NN
6745	4048	15	.	.	.
6745	4049	1	In	in	IN
6745	4049	2	washing	washing	NN
6745	4049	3	lettuce	lettuce	NN
6745	4049	4	great	great	JJ
6745	4049	5	care	care	NN
6745	4049	6	must	must	MD
6745	4049	7	be	be	VB
6745	4049	8	taken	take	VBN
6745	4049	9	not	not	RB
6745	4049	10	to	to	TO
6745	4049	11	break	break	VB
6745	4049	12	or	or	CC
6745	4049	13	wilt	wilt	VB
6745	4049	14	it	-PRON-	PRP
6745	4049	15	.	.	.
6745	4050	1	The	the	DT
6745	4050	2	large	large	JJ
6745	4050	3	,	,	,
6745	4050	4	dark	dark	JJ
6745	4050	5	green	green	JJ
6745	4050	6	leaves	leave	NNS
6745	4050	7	are	be	VBP
6745	4050	8	not	not	RB
6745	4050	9	nice	nice	JJ
6745	4050	10	for	for	IN
6745	4050	11	salad	salad	NN
6745	4050	12	.	.	.
6745	4051	1	As	as	IN
6745	4051	2	lettuce	lettuce	NN
6745	4051	3	is	be	VBZ
6745	4051	4	not	not	RB
6745	4051	5	an	an	DT
6745	4051	6	expensive	expensive	JJ
6745	4051	7	vegetable	vegetable	NN
6745	4051	8	,	,	,
6745	4051	9	it	-PRON-	PRP
6745	4051	10	is	be	VBZ
6745	4051	11	best	good	JJS
6745	4051	12	,	,	,
6745	4051	13	when	when	WRB
6745	4051	14	the	the	DT
6745	4051	15	heads	head	NNS
6745	4051	16	are	be	VBP
6745	4051	17	not	not	RB
6745	4051	18	round	round	JJ
6745	4051	19	and	and	CC
6745	4051	20	compact	compact	JJ
6745	4051	21	,	,	,
6745	4051	22	to	to	TO
6745	4051	23	buy	buy	VB
6745	4051	24	an	an	DT
6745	4051	25	extra	extra	JJ
6745	4051	26	one	one	NN
6745	4051	27	and	and	CC
6745	4051	28	throw	throw	VB
6745	4051	29	the	the	DT
6745	4051	30	large	large	JJ
6745	4051	31	tough	tough	JJ
6745	4051	32	leaves	leave	NNS
6745	4051	33	away	away	RB
6745	4051	34	.	.	.
6745	4052	1	In	in	IN
6745	4052	2	winter	winter	NN
6745	4052	3	and	and	CC
6745	4052	4	early	early	JJ
6745	4052	5	spring	spring	NN
6745	4052	6	,	,	,
6745	4052	7	when	when	WRB
6745	4052	8	lettuce	lettuce	NN
6745	4052	9	is	be	VBZ
6745	4052	10	raised	raise	VBN
6745	4052	11	in	in	IN
6745	4052	12	hot	hot	JJ
6745	4052	13	-	-	HYPH
6745	4052	14	houses	house	NNS
6745	4052	15	,	,	,
6745	4052	16	it	-PRON-	PRP
6745	4052	17	is	be	VBZ
6745	4052	18	liable	liable	JJ
6745	4052	19	to	to	TO
6745	4052	20	have	have	VB
6745	4052	21	insects	insect	NNS
6745	4052	22	on	on	IN
6745	4052	23	it	-PRON-	PRP
6745	4052	24	.	.	.
6745	4053	1	Care	care	NN
6745	4053	2	must	must	MD
6745	4053	3	be	be	VB
6745	4053	4	taken	take	VBN
6745	4053	5	that	that	IN
6745	4053	6	all	all	DT
6745	4053	7	are	be	VBP
6745	4053	8	washed	wash	VBN
6745	4053	9	off	off	RP
6745	4053	10	.	.	.
6745	4054	1	Only	only	RB
6745	4054	2	the	the	DT
6745	4054	3	white	white	JJ
6745	4054	4	,	,	,
6745	4054	5	crisp	crisp	JJ
6745	4054	6	parts	part	NNS
6745	4054	7	of	of	IN
6745	4054	8	celery	celery	NN
6745	4054	9	should	should	MD
6745	4054	10	be	be	VB
6745	4054	11	used	use	VBN
6745	4054	12	in	in	IN
6745	4054	13	salads	salad	NNS
6745	4054	14	.	.	.
6745	4055	1	The	the	DT
6745	4055	2	green	green	JJ
6745	4055	3	,	,	,
6745	4055	4	tough	tough	JJ
6745	4055	5	parts	part	NNS
6745	4055	6	will	will	MD
6745	4055	7	answer	answer	VB
6745	4055	8	for	for	IN
6745	4055	9	stews	stew	NNS
6745	4055	10	and	and	CC
6745	4055	11	soups	soup	NNS
6745	4055	12	.	.	.
6745	4056	1	Vegetable	vegetable	NN
6745	4056	2	salads	salad	NNS
6745	4056	3	can	can	MD
6745	4056	4	be	be	VB
6745	4056	5	served	serve	VBN
6745	4056	6	for	for	IN
6745	4056	7	tea	tea	NN
6745	4056	8	and	and	CC
6745	4056	9	lunch	lunch	NN
6745	4056	10	and	and	CC
6745	4056	11	with	with	IN
6745	4056	12	,	,	,
6745	4056	13	or	or	CC
6745	4056	14	after	after	IN
6745	4056	15	,	,	,
6745	4056	16	the	the	DT
6745	4056	17	meats	meat	NNS
6745	4056	18	at	at	IN
6745	4056	19	dinner	dinner	NN
6745	4056	20	.	.	.
6745	4057	1	The	the	DT
6745	4057	2	hot	hot	JJ
6745	4057	3	cabbage	cabbage	NN
6745	4057	4	,	,	,
6745	4057	5	red	red	JJ
6745	4057	6	cabbage	cabbage	NN
6745	4057	7	,	,	,
6745	4057	8	celery	celery	NN
6745	4057	9	,	,	,
6745	4057	10	cucumber	cucumber	NN
6745	4057	11	and	and	CC
6745	4057	12	potato	potato	NN
6745	4057	13	salads	salad	NNS
6745	4057	14	,	,	,
6745	4057	15	are	be	VBP
6745	4057	16	particularly	particularly	RB
6745	4057	17	appropriate	appropriate	JJ
6745	4057	18	for	for	IN
6745	4057	19	serving	serve	VBG
6745	4057	20	with	with	IN
6745	4057	21	meats	meat	NNS
6745	4057	22	.	.	.
6745	4058	1	The	the	DT
6745	4058	2	lettuce	lettuce	NN
6745	4058	3	salad	salad	NN
6745	4058	4	,	,	,
6745	4058	5	with	with	IN
6745	4058	6	the	the	DT
6745	4058	7	French	french	JJ
6745	4058	8	dressing	dressing	NN
6745	4058	9	,	,	,
6745	4058	10	and	and	CC
6745	4058	11	the	the	DT
6745	4058	12	dressed	dressed	JJ
6745	4058	13	celery	celery	NN
6745	4058	14	,	,	,
6745	4058	15	are	be	VBP
6745	4058	16	the	the	DT
6745	4058	17	best	good	JJS
6745	4058	18	to	to	TO
6745	4058	19	serve	serve	VB
6745	4058	20	after	after	IN
6745	4058	21	the	the	DT
6745	4058	22	meats	meat	NNS
6745	4058	23	.	.	.
6745	4059	1	A	a	DT
6745	4059	2	rich	rich	JJ
6745	4059	3	salad	salad	NN
6745	4059	4	,	,	,
6745	4059	5	like	like	IN
6745	4059	6	chicken	chicken	NN
6745	4059	7	,	,	,
6745	4059	8	lobster	lobster	NN
6745	4059	9	or	or	CC
6745	4059	10	salmon	salmon	NN
6745	4059	11	,	,	,
6745	4059	12	is	be	VBZ
6745	4059	13	out	out	IN
6745	4059	14	of	of	IN
6745	4059	15	place	place	NN
6745	4059	16	at	at	IN
6745	4059	17	a	a	DT
6745	4059	18	company	company	NN
6745	4059	19	dinner	dinner	NN
6745	4059	20	.	.	.
6745	4060	1	It	-PRON-	PRP
6745	4060	2	is	be	VBZ
6745	4060	3	best	well	RBS
6745	4060	4	served	serve	VBN
6745	4060	5	for	for	IN
6745	4060	6	suppers	supper	NNS
6745	4060	7	and	and	CC
6745	4060	8	lunches	lunch	NNS
6745	4060	9	.	.	.
6745	4061	1	The	the	DT
6745	4061	2	success	success	NN
6745	4061	3	of	of	IN
6745	4061	4	a	a	DT
6745	4061	5	salad	salad	NN
6745	4061	6	(	(	-LRB-
6745	4061	7	after	after	IN
6745	4061	8	the	the	DT
6745	4061	9	dressing	dressing	NN
6745	4061	10	is	be	VBZ
6745	4061	11	made	make	VBN
6745	4061	12	)	)	-RRB-
6745	4061	13	depends	depend	VBZ
6745	4061	14	upon	upon	IN
6745	4061	15	keeping	keep	VBG
6745	4061	16	the	the	DT
6745	4061	17	lettuce	lettuce	NN
6745	4061	18	or	or	CC
6745	4061	19	celery	celery	NN
6745	4061	20	crisp	crisp	JJ
6745	4061	21	and	and	CC
6745	4061	22	not	not	RB
6745	4061	23	adding	add	VBG
6745	4061	24	meat	meat	NN
6745	4061	25	or	or	CC
6745	4061	26	dressing	dress	VBG
6745	4061	27	to	to	IN
6745	4061	28	it	-PRON-	PRP
6745	4061	29	until	until	IN
6745	4061	30	the	the	DT
6745	4061	31	time	time	NN
6745	4061	32	for	for	IN
6745	4061	33	serving	serve	VBG
6745	4061	34	.	.	.
6745	4062	1	Mayonnaise	Mayonnaise	NNP
6745	4062	2	Dressing	Dressing	NNP
6745	4062	3	.	.	.
6745	4063	1	A	a	DT
6745	4063	2	table	table	NN
6745	4063	3	-	-	HYPH
6745	4063	4	spoonful	spoonful	JJ
6745	4063	5	of	of	IN
6745	4063	6	mustard	mustard	NN
6745	4063	7	,	,	,
6745	4063	8	one	one	CD
6745	4063	9	of	of	IN
6745	4063	10	sugar	sugar	NN
6745	4063	11	,	,	,
6745	4063	12	one	one	CD
6745	4063	13	-	-	HYPH
6745	4063	14	tenth	tenth	NN
6745	4063	15	of	of	IN
6745	4063	16	a	a	DT
6745	4063	17	teaspoonful	teaspoonful	NN
6745	4063	18	of	of	IN
6745	4063	19	cayenne	cayenne	NN
6745	4063	20	,	,	,
6745	4063	21	one	one	CD
6745	4063	22	teaspoonful	teaspoonful	NN
6745	4063	23	of	of	IN
6745	4063	24	salt	salt	NN
6745	4063	25	,	,	,
6745	4063	26	the	the	DT
6745	4063	27	yolks	yolk	NNS
6745	4063	28	of	of	IN
6745	4063	29	three	three	CD
6745	4063	30	uncooked	uncooked	JJ
6745	4063	31	eggs	egg	NNS
6745	4063	32	,	,	,
6745	4063	33	the	the	DT
6745	4063	34	juice	juice	NN
6745	4063	35	of	of	IN
6745	4063	36	half	half	PDT
6745	4063	37	a	a	DT
6745	4063	38	lemon	lemon	NN
6745	4063	39	,	,	,
6745	4063	40	a	a	DT
6745	4063	41	quarter	quarter	NN
6745	4063	42	of	of	IN
6745	4063	43	a	a	DT
6745	4063	44	cupful	cupful	NN
6745	4063	45	of	of	IN
6745	4063	46	vinegar	vinegar	NN
6745	4063	47	,	,	,
6745	4063	48	a	a	DT
6745	4063	49	pint	pint	NN
6745	4063	50	of	of	IN
6745	4063	51	oil	oil	NN
6745	4063	52	and	and	CC
6745	4063	53	a	a	DT
6745	4063	54	cupful	cupful	NN
6745	4063	55	of	of	IN
6745	4063	56	whipped	whip	VBN
6745	4063	57	cream	cream	NN
6745	4063	58	.	.	.
6745	4064	1	Beat	beat	VB
6745	4064	2	the	the	DT
6745	4064	3	yolks	yolk	NNS
6745	4064	4	and	and	CC
6745	4064	5	dry	dry	JJ
6745	4064	6	ingredients	ingredient	NNS
6745	4064	7	,	,	,
6745	4064	8	until	until	IN
6745	4064	9	they	-PRON-	PRP
6745	4064	10	are	be	VBP
6745	4064	11	very	very	RB
6745	4064	12	light	light	JJ
6745	4064	13	and	and	CC
6745	4064	14	thick	thick	JJ
6745	4064	15	,	,	,
6745	4064	16	with	with	IN
6745	4064	17	either	either	CC
6745	4064	18	a	a	DT
6745	4064	19	silver	silver	JJ
6745	4064	20	or	or	CC
6745	4064	21	wooden	wooden	JJ
6745	4064	22	spoon	spoon	NN
6745	4064	23	--	--	:
6745	4064	24	or	or	CC
6745	4064	25	,	,	,
6745	4064	26	better	well	RBR
6745	4064	27	still	still	RB
6745	4064	28	,	,	,
6745	4064	29	with	with	IN
6745	4064	30	a	a	DT
6745	4064	31	Dover	Dover	NNP
6745	4064	32	beater	beater	NN
6745	4064	33	of	of	IN
6745	4064	34	second	second	JJ
6745	4064	35	size	size	NN
6745	4064	36	.	.	.
6745	4065	1	The	the	DT
6745	4065	2	bowl	bowl	NN
6745	4065	3	in	in	IN
6745	4065	4	which	which	WDT
6745	4065	5	the	the	DT
6745	4065	6	dressing	dressing	NN
6745	4065	7	is	be	VBZ
6745	4065	8	made	make	VBN
6745	4065	9	should	should	MD
6745	4065	10	be	be	VB
6745	4065	11	set	set	VBN
6745	4065	12	in	in	IN
6745	4065	13	a	a	DT
6745	4065	14	pan	pan	NN
6745	4065	15	of	of	IN
6745	4065	16	ice	ice	NN
6745	4065	17	water	water	NN
6745	4065	18	during	during	IN
6745	4065	19	the	the	DT
6745	4065	20	beating	beating	NN
6745	4065	21	.	.	.
6745	4066	1	Add	add	VB
6745	4066	2	a	a	DT
6745	4066	3	few	few	JJ
6745	4066	4	drops	drop	NNS
6745	4066	5	of	of	IN
6745	4066	6	oil	oil	NN
6745	4066	7	at	at	IN
6745	4066	8	a	a	DT
6745	4066	9	time	time	NN
6745	4066	10	until	until	IN
6745	4066	11	the	the	DT
6745	4066	12	dressing	dressing	NN
6745	4066	13	becomes	become	VBZ
6745	4066	14	very	very	RB
6745	4066	15	_	_	NNP
6745	4066	16	thick	thick	JJ
6745	4066	17	_	_	NNP
6745	4066	18	and	and	CC
6745	4066	19	rather	rather	RB
6745	4066	20	hard	hard	RB
6745	4066	21	.	.	.
6745	4067	1	After	after	IN
6745	4067	2	it	-PRON-	PRP
6745	4067	3	has	have	VBZ
6745	4067	4	reached	reach	VBN
6745	4067	5	this	this	DT
6745	4067	6	stage	stage	NN
6745	4067	7	the	the	DT
6745	4067	8	oil	oil	NN
6745	4067	9	can	can	MD
6745	4067	10	be	be	VB
6745	4067	11	added	add	VBN
6745	4067	12	more	more	RBR
6745	4067	13	rapidly	rapidly	RB
6745	4067	14	.	.	.
6745	4068	1	When	when	WRB
6745	4068	2	it	-PRON-	PRP
6745	4068	3	gets	get	VBZ
6745	4068	4	so	so	RB
6745	4068	5	thick	thick	JJ
6745	4068	6	that	that	IN
6745	4068	7	the	the	DT
6745	4068	8	beater	beater	NN
6745	4068	9	turns	turn	VBZ
6745	4068	10	hard	hard	RB
6745	4068	11	,	,	,
6745	4068	12	add	add	VB
6745	4068	13	a	a	DT
6745	4068	14	little	little	JJ
6745	4068	15	vinegar	vinegar	NN
6745	4068	16	.	.	.
6745	4069	1	When	when	WRB
6745	4069	2	the	the	DT
6745	4069	3	last	last	JJ
6745	4069	4	of	of	IN
6745	4069	5	the	the	DT
6745	4069	6	oil	oil	NN
6745	4069	7	and	and	CC
6745	4069	8	vinegar	vinegar	NN
6745	4069	9	has	have	VBZ
6745	4069	10	been	be	VBN
6745	4069	11	added	add	VBN
6745	4069	12	it	-PRON-	PRP
6745	4069	13	should	should	MD
6745	4069	14	be	be	VB
6745	4069	15	very	very	RB
6745	4069	16	thick	thick	JJ
6745	4069	17	.	.	.
6745	4070	1	Now	now	RB
6745	4070	2	add	add	VB
6745	4070	3	the	the	DT
6745	4070	4	lemon	lemon	NN
6745	4070	5	juice	juice	NN
6745	4070	6	and	and	CC
6745	4070	7	whipped	whip	VBN
6745	4070	8	cream	cream	NN
6745	4070	9	,	,	,
6745	4070	10	and	and	CC
6745	4070	11	place	place	NN
6745	4070	12	on	on	IN
6745	4070	13	ice	ice	NN
6745	4070	14	for	for	IN
6745	4070	15	a	a	DT
6745	4070	16	few	few	JJ
6745	4070	17	hours	hour	NNS
6745	4070	18	,	,	,
6745	4070	19	unless	unless	IN
6745	4070	20	you	-PRON-	PRP
6745	4070	21	are	be	VBP
6745	4070	22	ready	ready	JJ
6745	4070	23	to	to	TO
6745	4070	24	use	use	VB
6745	4070	25	it	-PRON-	PRP
6745	4070	26	.	.	.
6745	4071	1	The	the	DT
6745	4071	2	cream	cream	NN
6745	4071	3	may	may	MD
6745	4071	4	be	be	VB
6745	4071	5	omitted	omit	VBN
6745	4071	6	without	without	IN
6745	4071	7	injury	injury	NN
6745	4071	8	.	.	.
6745	4072	1	Salad	Salad	NNP
6745	4072	2	Dressing	dressing	NN
6745	4072	3	Made	make	VBN
6745	4072	4	at	at	IN
6745	4072	5	the	the	DT
6745	4072	6	Table	table	NN
6745	4072	7	.	.	.
6745	4073	1	The	the	DT
6745	4073	2	yolk	yolk	NN
6745	4073	3	of	of	IN
6745	4073	4	a	a	DT
6745	4073	5	raw	raw	JJ
6745	4073	6	egg	egg	NN
6745	4073	7	,	,	,
6745	4073	8	a	a	DT
6745	4073	9	table	table	NN
6745	4073	10	-	-	HYPH
6745	4073	11	spoonful	spoonful	JJ
6745	4073	12	of	of	IN
6745	4073	13	mixed	mixed	JJ
6745	4073	14	mustard	mustard	NN
6745	4073	15	,	,	,
6745	4073	16	one	one	CD
6745	4073	17	-	-	HYPH
6745	4073	18	fourth	fourth	NN
6745	4073	19	of	of	IN
6745	4073	20	a	a	DT
6745	4073	21	teaspoonful	teaspoonful	NN
6745	4073	22	of	of	IN
6745	4073	23	salt	salt	NN
6745	4073	24	,	,	,
6745	4073	25	six	six	CD
6745	4073	26	table	table	NN
6745	4073	27	-	-	HYPH
6745	4073	28	spoonfuls	spoonful	NNS
6745	4073	29	of	of	IN
6745	4073	30	oil	oil	NN
6745	4073	31	.	.	.
6745	4074	1	Stir	stir	VB
6745	4074	2	the	the	DT
6745	4074	3	yolk	yolk	NN
6745	4074	4	,	,	,
6745	4074	5	mustard	mustard	NN
6745	4074	6	and	and	CC
6745	4074	7	salt	salt	NN
6745	4074	8	together	together	RB
6745	4074	9	with	with	IN
6745	4074	10	a	a	DT
6745	4074	11	fork	fork	NN
6745	4074	12	until	until	IN
6745	4074	13	they	-PRON-	PRP
6745	4074	14	begin	begin	VBP
6745	4074	15	to	to	TO
6745	4074	16	thicken	thicken	VB
6745	4074	17	.	.	.
6745	4075	1	Add	add	VB
6745	4075	2	the	the	DT
6745	4075	3	oil	oil	NN
6745	4075	4	,	,	,
6745	4075	5	gradually	gradually	RB
6745	4075	6	,	,	,
6745	4075	7	stirring	stir	VBG
6745	4075	8	all	all	PDT
6745	4075	9	the	the	DT
6745	4075	10	while	while	NN
6745	4075	11	.	.	.
6745	4076	1	More	More	JJR
6745	4076	2	or	or	CC
6745	4076	3	less	less	JJR
6745	4076	4	oil	oil	NN
6745	4076	5	can	can	MD
6745	4076	6	be	be	VB
6745	4076	7	used	use	VBN
6745	4076	8	.	.	.
6745	4077	1	Cream	cream	NN
6745	4077	2	Salad	Salad	NNP
6745	4077	3	Dressing	Dressing	NNP
6745	4077	4	.	.	.
6745	4078	1	Two	two	CD
6745	4078	2	eggs	egg	NNS
6745	4078	3	,	,	,
6745	4078	4	three	three	CD
6745	4078	5	table	table	NN
6745	4078	6	-	-	HYPH
6745	4078	7	spoonfuls	spoonful	NNS
6745	4078	8	of	of	IN
6745	4078	9	vinegar	vinegar	NN
6745	4078	10	,	,	,
6745	4078	11	one	one	CD
6745	4078	12	of	of	IN
6745	4078	13	cream	cream	NN
6745	4078	14	,	,	,
6745	4078	15	one	one	CD
6745	4078	16	teaspoonful	teaspoonful	NN
6745	4078	17	of	of	IN
6745	4078	18	sugar	sugar	NN
6745	4078	19	,	,	,
6745	4078	20	one	one	CD
6745	4078	21	-	-	HYPH
6745	4078	22	fourth	fourth	NN
6745	4078	23	of	of	IN
6745	4078	24	a	a	DT
6745	4078	25	teaspoonful	teaspoonful	NN
6745	4078	26	of	of	IN
6745	4078	27	salt	salt	NN
6745	4078	28	,	,	,
6745	4078	29	one	one	CD
6745	4078	30	-	-	HYPH
6745	4078	31	fourth	fourth	NN
6745	4078	32	of	of	IN
6745	4078	33	a	a	DT
6745	4078	34	teaspoonful	teaspoonful	NN
6745	4078	35	of	of	IN
6745	4078	36	mustard	mustard	NN
6745	4078	37	.	.	.
6745	4079	1	Beat	beat	VB
6745	4079	2	two	two	CD
6745	4079	3	eggs	egg	NNS
6745	4079	4	well	well	RB
6745	4079	5	.	.	.
6745	4080	1	Add	add	VB
6745	4080	2	the	the	DT
6745	4080	3	sugar	sugar	NN
6745	4080	4	,	,	,
6745	4080	5	salt	salt	NN
6745	4080	6	and	and	CC
6745	4080	7	mustard	mustard	NN
6745	4080	8	,	,	,
6745	4080	9	then	then	RB
6745	4080	10	the	the	DT
6745	4080	11	vinegar	vinegar	NN
6745	4080	12	,	,	,
6745	4080	13	and	and	CC
6745	4080	14	the	the	DT
6745	4080	15	cream	cream	NN
6745	4080	16	.	.	.
6745	4081	1	Place	place	VB
6745	4081	2	the	the	DT
6745	4081	3	bowl	bowl	NN
6745	4081	4	in	in	IN
6745	4081	5	a	a	DT
6745	4081	6	basin	basin	NN
6745	4081	7	of	of	IN
6745	4081	8	boiling	boiling	NN
6745	4081	9	water	water	NN
6745	4081	10	,	,	,
6745	4081	11	and	and	CC
6745	4081	12	stir	stir	VB
6745	4081	13	until	until	IN
6745	4081	14	about	about	IN
6745	4081	15	the	the	DT
6745	4081	16	thickness	thickness	NN
6745	4081	17	of	of	IN
6745	4081	18	rich	rich	JJ
6745	4081	19	cream	cream	NN
6745	4081	20	.	.	.
6745	4082	1	If	if	IN
6745	4082	2	the	the	DT
6745	4082	3	bowl	bowl	NN
6745	4082	4	is	be	VBZ
6745	4082	5	thick	thick	JJ
6745	4082	6	and	and	CC
6745	4082	7	the	the	DT
6745	4082	8	water	water	NN
6745	4082	9	boils	boil	VBZ
6745	4082	10	all	all	PDT
6745	4082	11	the	the	DT
6745	4082	12	time	time	NN
6745	4082	13	,	,	,
6745	4082	14	it	-PRON-	PRP
6745	4082	15	will	will	MD
6745	4082	16	take	take	VB
6745	4082	17	about	about	RB
6745	4082	18	five	five	CD
6745	4082	19	minutes	minute	NNS
6745	4082	20	.	.	.
6745	4083	1	Cool	cool	UH
6745	4083	2	,	,	,
6745	4083	3	and	and	CC
6745	4083	4	use	use	NN
6745	4083	5	as	as	IN
6745	4083	6	needed	need	VBN
6745	4083	7	.	.	.
6745	4084	1	Red	Red	NNP
6745	4084	2	Mayonnaise	Mayonnaise	NNP
6745	4084	3	Dressing	Dressing	NNP
6745	4084	4	.	.	.
6745	4085	1	Lobster	lobster	NN
6745	4085	2	"	"	``
6745	4085	3	coral	coral	NN
6745	4085	4	"	"	''
6745	4085	5	is	be	VBZ
6745	4085	6	pounded	pound	VBN
6745	4085	7	to	to	IN
6745	4085	8	a	a	DT
6745	4085	9	powder	powder	NN
6745	4085	10	,	,	,
6745	4085	11	rubbed	rub	VBN
6745	4085	12	through	through	IN
6745	4085	13	a	a	DT
6745	4085	14	sieve	sieve	NN
6745	4085	15	,	,	,
6745	4085	16	and	and	CC
6745	4085	17	mixed	mix	VBN
6745	4085	18	with	with	IN
6745	4085	19	mayonnaise	mayonnaise	NN
6745	4085	20	dressing	dressing	NN
6745	4085	21	.	.	.
6745	4086	1	This	this	DT
6745	4086	2	gives	give	VBZ
6745	4086	3	a	a	DT
6745	4086	4	dressing	dressing	NN
6745	4086	5	of	of	IN
6745	4086	6	a	a	DT
6745	4086	7	bright	bright	JJ
6745	4086	8	color	color	NN
6745	4086	9	.	.	.
6745	4087	1	Or	or	CC
6745	4087	2	,	,	,
6745	4087	3	the	the	DT
6745	4087	4	juice	juice	NN
6745	4087	5	from	from	IN
6745	4087	6	boiled	boil	VBN
6745	4087	7	beets	beet	NNS
6745	4087	8	can	can	MD
6745	4087	9	be	be	VB
6745	4087	10	used	use	VBN
6745	4087	11	instead	instead	RB
6745	4087	12	of	of	IN
6745	4087	13	"	"	``
6745	4087	14	coral	coral	JJ
6745	4087	15	.	.	.
6745	4087	16	"	"	''
6745	4088	1	Green	Green	NNP
6745	4088	2	Mayonnaise	Mayonnaise	NNP
6745	4088	3	Dressing	Dressing	NNP
6745	4088	4	.	.	.
6745	4089	1	Mix	mix	VB
6745	4089	2	enough	enough	JJ
6745	4089	3	spinach	spinach	NN
6745	4089	4	green	green	JJ
6745	4089	5	with	with	IN
6745	4089	6	mayonnaise	mayonnaise	NN
6745	4089	7	sauce	sauce	NN
6745	4089	8	to	to	TO
6745	4089	9	give	give	VB
6745	4089	10	it	-PRON-	PRP
6745	4089	11	a	a	DT
6745	4089	12	bright	bright	JJ
6745	4089	13	green	green	JJ
6745	4089	14	color	color	NN
6745	4089	15	.	.	.
6745	4090	1	A	a	DT
6745	4090	2	little	little	JJ
6745	4090	3	finely	finely	RB
6745	4090	4	-	-	HYPH
6745	4090	5	chopped	chop	VBN
6745	4090	6	parsley	parsley	NN
6745	4090	7	can	can	MD
6745	4090	8	be	be	VB
6745	4090	9	added	add	VBN
6745	4090	10	.	.	.
6745	4091	1	Aspic	Aspic	NNP
6745	4091	2	Mayonnaise	Mayonnaise	NNP
6745	4091	3	Dressing	Dressing	NNP
6745	4091	4	.	.	.
6745	4092	1	Melt	Melt	NNP
6745	4092	2	,	,	,
6745	4092	3	but	but	CC
6745	4092	4	heat	heat	VBP
6745	4092	5	only	only	RB
6745	4092	6	slightly	slightly	RB
6745	4092	7	,	,	,
6745	4092	8	one	one	CD
6745	4092	9	cupful	cupful	NN
6745	4092	10	of	of	IN
6745	4092	11	aspic	aspic	NNP
6745	4092	12	jelly	jelly	NNP
6745	4092	13	;	;	,
6745	4092	14	or	or	CC
6745	4092	15	,	,	,
6745	4092	16	one	one	CD
6745	4092	17	cupful	cupful	NN
6745	4092	18	of	of	IN
6745	4092	19	consommé	consommé	NN
6745	4092	20	will	will	MD
6745	4092	21	answer	answer	VB
6745	4092	22	,	,	,
6745	4092	23	if	if	IN
6745	4092	24	it	-PRON-	PRP
6745	4092	25	is	be	VBZ
6745	4092	26	well	well	RB
6745	4092	27	jellied	jelly	VBN
6745	4092	28	.	.	.
6745	4093	1	Put	put	VB
6745	4093	2	in	in	RP
6745	4093	3	a	a	DT
6745	4093	4	bowl	bowl	NN
6745	4093	5	and	and	CC
6745	4093	6	place	place	NN
6745	4093	7	in	in	IN
6745	4093	8	a	a	DT
6745	4093	9	basin	basin	NN
6745	4093	10	of	of	IN
6745	4093	11	ice	ice	NN
6745	4093	12	water	water	NN
6745	4093	13	.	.	.
6745	4094	1	Have	have	VBP
6745	4094	2	ready	ready	JJ
6745	4094	3	the	the	DT
6745	4094	4	juice	juice	NN
6745	4094	5	of	of	IN
6745	4094	6	half	half	PDT
6745	4094	7	a	a	DT
6745	4094	8	lemon	lemon	NN
6745	4094	9	,	,	,
6745	4094	10	one	one	CD
6745	4094	11	cupful	cupful	NN
6745	4094	12	of	of	IN
6745	4094	13	salad	salad	NN
6745	4094	14	oil	oil	NN
6745	4094	15	,	,	,
6745	4094	16	one	one	CD
6745	4094	17	-	-	HYPH
6745	4094	18	fourth	fourth	NN
6745	4094	19	of	of	IN
6745	4094	20	a	a	DT
6745	4094	21	cupful	cupful	NN
6745	4094	22	of	of	IN
6745	4094	23	vinegar	vinegar	NN
6745	4094	24	,	,	,
6745	4094	25	one	one	CD
6745	4094	26	table	table	NN
6745	4094	27	-	-	HYPH
6745	4094	28	spoonful	spoonful	JJ
6745	4094	29	of	of	IN
6745	4094	30	sugar	sugar	NN
6745	4094	31	,	,	,
6745	4094	32	one	one	CD
6745	4094	33	scant	scant	JJ
6745	4094	34	table	table	NN
6745	4094	35	-	-	HYPH
6745	4094	36	spoonful	spoonful	JJ
6745	4094	37	of	of	IN
6745	4094	38	mustard	mustard	NN
6745	4094	39	,	,	,
6745	4094	40	one	one	CD
6745	4094	41	teaspoonful	teaspoonful	NN
6745	4094	42	of	of	IN
6745	4094	43	salt	salt	NN
6745	4094	44	and	and	CC
6745	4094	45	one	one	CD
6745	4094	46	-	-	HYPH
6745	4094	47	tenth	tenth	NN
6745	4094	48	of	of	IN
6745	4094	49	a	a	DT
6745	4094	50	teaspoonful	teaspoonful	NN
6745	4094	51	of	of	IN
6745	4094	52	cayenne	cayenne	NN
6745	4094	53	.	.	.
6745	4095	1	Mix	mix	VB
6745	4095	2	the	the	DT
6745	4095	3	dry	dry	JJ
6745	4095	4	ingredients	ingredient	NNS
6745	4095	5	with	with	IN
6745	4095	6	the	the	DT
6745	4095	7	vinegar	vinegar	NN
6745	4095	8	.	.	.
6745	4096	1	Beat	beat	VB
6745	4096	2	the	the	DT
6745	4096	3	jelly	jelly	NN
6745	4096	4	with	with	IN
6745	4096	5	a	a	DT
6745	4096	6	whisk	whisk	NN
6745	4096	7	,	,	,
6745	4096	8	and	and	CC
6745	4096	9	as	as	RB
6745	4096	10	soon	soon	RB
6745	4096	11	as	as	IN
6745	4096	12	it	-PRON-	PRP
6745	4096	13	begins	begin	VBZ
6745	4096	14	to	to	TO
6745	4096	15	thicken	thicken	VB
6745	4096	16	,	,	,
6745	4096	17	add	add	VB
6745	4096	18	the	the	DT
6745	4096	19	oil	oil	NN
6745	4096	20	and	and	CC
6745	4096	21	vinegar	vinegar	NN
6745	4096	22	,	,	,
6745	4096	23	a	a	DT
6745	4096	24	little	little	JJ
6745	4096	25	at	at	IN
6745	4096	26	a	a	DT
6745	4096	27	time	time	NN
6745	4096	28	.	.	.
6745	4097	1	Add	add	VB
6745	4097	2	the	the	DT
6745	4097	3	lemon	lemon	NN
6745	4097	4	juice	juice	NN
6745	4097	5	the	the	DT
6745	4097	6	last	last	JJ
6745	4097	7	thing	thing	NN
6745	4097	8	.	.	.
6745	4098	1	You	-PRON-	PRP
6745	4098	2	must	must	MD
6745	4098	3	beat	beat	VB
6745	4098	4	all	all	PDT
6745	4098	5	the	the	DT
6745	4098	6	time	time	NN
6745	4098	7	after	after	IN
6745	4098	8	the	the	DT
6745	4098	9	bowl	bowl	NN
6745	4098	10	is	be	VBZ
6745	4098	11	placed	place	VBN
6745	4098	12	in	in	IN
6745	4098	13	the	the	DT
6745	4098	14	ice	ice	NN
6745	4098	15	water	water	NN
6745	4098	16	.	.	.
6745	4099	1	This	this	DT
6745	4099	2	gives	give	VBZ
6745	4099	3	a	a	DT
6745	4099	4	whiter	whiter	NN
6745	4099	5	dressing	dressing	NN
6745	4099	6	than	than	IN
6745	4099	7	that	that	DT
6745	4099	8	made	make	VBN
6745	4099	9	with	with	IN
6745	4099	10	the	the	DT
6745	4099	11	yolks	yolk	NNS
6745	4099	12	of	of	IN
6745	4099	13	eggs	egg	NNS
6745	4099	14	.	.	.
6745	4100	1	Boiled	Boiled	NNP
6745	4100	2	Salad	Salad	NNP
6745	4100	3	Dressing	Dressing	NNP
6745	4100	4	.	.	.
6745	4101	1	Three	three	CD
6745	4101	2	eggs	egg	NNS
6745	4101	3	,	,	,
6745	4101	4	one	one	CD
6745	4101	5	table	table	NN
6745	4101	6	-	-	HYPH
6745	4101	7	spoonful	spoonful	JJ
6745	4101	8	each	each	DT
6745	4101	9	of	of	IN
6745	4101	10	sugar	sugar	NN
6745	4101	11	,	,	,
6745	4101	12	oil	oil	NN
6745	4101	13	and	and	CC
6745	4101	14	salt	salt	NN
6745	4101	15	a	a	DT
6745	4101	16	scant	scant	JJ
6745	4101	17	table	table	NN
6745	4101	18	-	-	HYPH
6745	4101	19	spoonful	spoonful	JJ
6745	4101	20	of	of	IN
6745	4101	21	mustard	mustard	NN
6745	4101	22	,	,	,
6745	4101	23	a	a	DT
6745	4101	24	cupful	cupful	NN
6745	4101	25	of	of	IN
6745	4101	26	milk	milk	NN
6745	4101	27	and	and	CC
6745	4101	28	one	one	CD
6745	4101	29	of	of	IN
6745	4101	30	vinegar	vinegar	NN
6745	4101	31	.	.	.
6745	4102	1	Stir	stir	VB
6745	4102	2	oil	oil	NN
6745	4102	3	,	,	,
6745	4102	4	salt	salt	NN
6745	4102	5	,	,	,
6745	4102	6	mustard	mustard	NN
6745	4102	7	and	and	CC
6745	4102	8	sugar	sugar	NN
6745	4102	9	in	in	IN
6745	4102	10	a	a	DT
6745	4102	11	bowl	bowl	NN
6745	4102	12	until	until	IN
6745	4102	13	perfectly	perfectly	RB
6745	4102	14	smooth	smooth	JJ
6745	4102	15	.	.	.
6745	4103	1	Add	add	VB
6745	4103	2	the	the	DT
6745	4103	3	eggs	egg	NNS
6745	4103	4	,	,	,
6745	4103	5	and	and	CC
6745	4103	6	beat	beat	VBD
6745	4103	7	well	well	RB
6745	4103	8	;	;	:
6745	4103	9	then	then	RB
6745	4103	10	add	add	VB
6745	4103	11	the	the	DT
6745	4103	12	vinegar	vinegar	NN
6745	4103	13	,	,	,
6745	4103	14	and	and	CC
6745	4103	15	finally	finally	RB
6745	4103	16	the	the	DT
6745	4103	17	milk	milk	NN
6745	4103	18	.	.	.
6745	4104	1	Place	place	VB
6745	4104	2	the	the	DT
6745	4104	3	bowl	bowl	NN
6745	4104	4	in	in	IN
6745	4104	5	a	a	DT
6745	4104	6	basin	basin	NN
6745	4104	7	of	of	IN
6745	4104	8	boiling	boiling	NN
6745	4104	9	water	water	NN
6745	4104	10	,	,	,
6745	4104	11	and	and	CC
6745	4104	12	stir	stir	VB
6745	4104	13	the	the	DT
6745	4104	14	dressing	dressing	NN
6745	4104	15	until	until	IN
6745	4104	16	it	-PRON-	PRP
6745	4104	17	thickens	thicken	VBZ
6745	4104	18	like	like	IN
6745	4104	19	soft	soft	JJ
6745	4104	20	custard	custard	NN
6745	4104	21	.	.	.
6745	4105	1	The	the	DT
6745	4105	2	time	time	NN
6745	4105	3	of	of	IN
6745	4105	4	cooking	cooking	NN
6745	4105	5	depends	depend	VBZ
6745	4105	6	upon	upon	IN
6745	4105	7	the	the	DT
6745	4105	8	thickness	thickness	NN
6745	4105	9	of	of	IN
6745	4105	10	the	the	DT
6745	4105	11	bowl	bowl	NN
6745	4105	12	.	.	.
6745	4106	1	If	if	IN
6745	4106	2	a	a	DT
6745	4106	3	common	common	JJ
6745	4106	4	white	white	JJ
6745	4106	5	bowl	bowl	NN
6745	4106	6	is	be	VBZ
6745	4106	7	used	use	VBN
6745	4106	8	,	,	,
6745	4106	9	and	and	CC
6745	4106	10	it	-PRON-	PRP
6745	4106	11	is	be	VBZ
6745	4106	12	placed	place	VBN
6745	4106	13	in	in	IN
6745	4106	14	water	water	NN
6745	4106	15	that	that	WDT
6745	4106	16	is	be	VBZ
6745	4106	17	boiling	boil	VBG
6745	4106	18	at	at	IN
6745	4106	19	the	the	DT
6745	4106	20	time	time	NN
6745	4106	21	and	and	CC
6745	4106	22	is	be	VBZ
6745	4106	23	kept	keep	VBN
6745	4106	24	constantly	constantly	RB
6745	4106	25	boiling	boil	VBG
6745	4106	26	,	,	,
6745	4106	27	from	from	IN
6745	4106	28	eight	eight	CD
6745	4106	29	to	to	TO
6745	4106	30	ten	ten	CD
6745	4106	31	minutes	minute	NNS
6745	4106	32	will	will	MD
6745	4106	33	suffice	suffice	VB
6745	4106	34	;	;	:
6745	4106	35	but	but	CC
6745	4106	36	if	if	IN
6745	4106	37	the	the	DT
6745	4106	38	bowl	bowl	NN
6745	4106	39	is	be	VBZ
6745	4106	40	very	very	RB
6745	4106	41	thick	thick	JJ
6745	4106	42	,	,	,
6745	4106	43	from	from	IN
6745	4106	44	twelve	twelve	CD
6745	4106	45	to	to	IN
6745	4106	46	fifteen	fifteen	CD
6745	4106	47	minutes	minute	NNS
6745	4106	48	will	will	MD
6745	4106	49	be	be	VB
6745	4106	50	needed	need	VBN
6745	4106	51	.	.	.
6745	4107	1	The	the	DT
6745	4107	2	dressing	dressing	NN
6745	4107	3	will	will	MD
6745	4107	4	keep	keep	VB
6745	4107	5	two	two	CD
6745	4107	6	weeks	week	NNS
6745	4107	7	if	if	IN
6745	4107	8	bottled	bottle	VBN
6745	4107	9	tightly	tightly	RB
6745	4107	10	and	and	CC
6745	4107	11	put	put	VBN
6745	4107	12	in	in	RP
6745	4107	13	a	a	DT
6745	4107	14	cool	cool	JJ
6745	4107	15	place	place	NN
6745	4107	16	.	.	.
6745	4108	1	Sour	sour	JJ
6745	4108	2	Cream	cream	NN
6745	4108	3	Salad	Salad	NNP
6745	4108	4	Dressing	Dressing	NNP
6745	4108	5	.	.	.
6745	4109	1	One	one	CD
6745	4109	2	cupful	cupful	NN
6745	4109	3	of	of	IN
6745	4109	4	sour	sour	JJ
6745	4109	5	cream	cream	NN
6745	4109	6	,	,	,
6745	4109	7	one	one	CD
6745	4109	8	teaspoonful	teaspoonful	NN
6745	4109	9	of	of	IN
6745	4109	10	salt	salt	NN
6745	4109	11	,	,	,
6745	4109	12	a	a	DT
6745	4109	13	speck	speck	NN
6745	4109	14	of	of	IN
6745	4109	15	cayenne	cayenne	NN
6745	4109	16	,	,	,
6745	4109	17	one	one	CD
6745	4109	18	table	table	NN
6745	4109	19	-	-	HYPH
6745	4109	20	spoonful	spoonful	JJ
6745	4109	21	of	of	IN
6745	4109	22	lemon	lemon	NN
6745	4109	23	juice	juice	NN
6745	4109	24	,	,	,
6745	4109	25	three	three	CD
6745	4109	26	of	of	IN
6745	4109	27	vinegar	vinegar	NN
6745	4109	28	,	,	,
6745	4109	29	one	one	CD
6745	4109	30	teaspoonful	teaspoonful	NN
6745	4109	31	of	of	IN
6745	4109	32	sugar	sugar	NN
6745	4109	33	.	.	.
6745	4110	1	Mix	mix	VB
6745	4110	2	all	all	RB
6745	4110	3	together	together	RB
6745	4110	4	thoroughly	thoroughly	RB
6745	4110	5	.	.	.
6745	4111	1	This	this	DT
6745	4111	2	is	be	VBZ
6745	4111	3	best	good	JJS
6745	4111	4	for	for	IN
6745	4111	5	vegetables	vegetable	NNS
6745	4111	6	.	.	.
6745	4112	1	Sardine	Sardine	NNP
6745	4112	2	Dressing	Dressing	NNP
6745	4112	3	.	.	.
6745	4113	1	Pound	pound	NN
6745	4113	2	in	in	IN
6745	4113	3	a	a	DT
6745	4113	4	mortar	mortar	NN
6745	4113	5	,	,	,
6745	4113	6	until	until	IN
6745	4113	7	perfectly	perfectly	RB
6745	4113	8	smooth	smooth	JJ
6745	4113	9	,	,	,
6745	4113	10	the	the	DT
6745	4113	11	yolks	yolk	NNS
6745	4113	12	of	of	IN
6745	4113	13	four	four	CD
6745	4113	14	hard-	hard-	NN
6745	4113	15	boiled	boil	VBN
6745	4113	16	eggs	egg	NNS
6745	4113	17	and	and	CC
6745	4113	18	three	three	CD
6745	4113	19	sardines	sardine	NNS
6745	4113	20	,	,	,
6745	4113	21	which	which	WDT
6745	4113	22	have	have	VBP
6745	4113	23	been	be	VBN
6745	4113	24	freed	free	VBN
6745	4113	25	of	of	IN
6745	4113	26	bones	bone	NNS
6745	4113	27	,	,	,
6745	4113	28	if	if	IN
6745	4113	29	there	there	EX
6745	4113	30	were	be	VBD
6745	4113	31	any	any	DT
6745	4113	32	.	.	.
6745	4114	1	Add	add	VB
6745	4114	2	the	the	DT
6745	4114	3	mixture	mixture	NN
6745	4114	4	to	to	IN
6745	4114	5	any	any	DT
6745	4114	6	of	of	IN
6745	4114	7	the	the	DT
6745	4114	8	thick	thick	JJ
6745	4114	9	dressings	dressing	NNS
6745	4114	10	,	,	,
6745	4114	11	like	like	IN
6745	4114	12	the	the	DT
6745	4114	13	mayonnaise	mayonnaise	NN
6745	4114	14	or	or	CC
6745	4114	15	the	the	DT
6745	4114	16	boiled	boil	VBN
6745	4114	17	.	.	.
6745	4115	1	This	this	DT
6745	4115	2	dressing	dressing	NN
6745	4115	3	is	be	VBZ
6745	4115	4	for	for	IN
6745	4115	5	fish	fish	NN
6745	4115	6	.	.	.
6745	4116	1	Salad	salad	NN
6745	4116	2	Dressing	dressing	NN
6745	4116	3	Without	without	IN
6745	4116	4	Oil	oil	NN
6745	4116	5	.	.	.
6745	4117	1	The	the	DT
6745	4117	2	yolks	yolk	NNS
6745	4117	3	of	of	IN
6745	4117	4	four	four	CD
6745	4117	5	uncooked	uncooked	JJ
6745	4117	6	eggs	egg	NNS
6745	4117	7	,	,	,
6745	4117	8	one	one	CD
6745	4117	9	table	table	NN
6745	4117	10	-	-	HYPH
6745	4117	11	spoonful	spoonful	JJ
6745	4117	12	of	of	IN
6745	4117	13	salt	salt	NN
6745	4117	14	,	,	,
6745	4117	15	one	one	CD
6745	4117	16	heaping	heap	VBG
6745	4117	17	teaspoonful	teaspoonful	JJ
6745	4117	18	of	of	IN
6745	4117	19	sugar	sugar	NN
6745	4117	20	,	,	,
6745	4117	21	one	one	CD
6745	4117	22	heaping	heap	VBG
6745	4117	23	teaspoonful	teaspoonful	JJ
6745	4117	24	of	of	IN
6745	4117	25	mustard	mustard	NN
6745	4117	26	,	,	,
6745	4117	27	half	half	PDT
6745	4117	28	a	a	DT
6745	4117	29	cupful	cupful	NN
6745	4117	30	of	of	IN
6745	4117	31	clarified	clarify	VBN
6745	4117	32	chicken	chicken	NN
6745	4117	33	fat	fat	NN
6745	4117	34	,	,	,
6745	4117	35	a	a	DT
6745	4117	36	quarter	quarter	NN
6745	4117	37	of	of	IN
6745	4117	38	a	a	DT
6745	4117	39	cupful	cupful	NN
6745	4117	40	of	of	IN
6745	4117	41	vinegar	vinegar	NN
6745	4117	42	,	,	,
6745	4117	43	the	the	DT
6745	4117	44	juice	juice	NN
6745	4117	45	of	of	IN
6745	4117	46	half	half	PDT
6745	4117	47	a	a	DT
6745	4117	48	lemon	lemon	NN
6745	4117	49	,	,	,
6745	4117	50	a	a	DT
6745	4117	51	speck	speck	NN
6745	4117	52	of	of	IN
6745	4117	53	cayenne	cayenne	NN
6745	4117	54	.	.	.
6745	4118	1	Make	make	VB
6745	4118	2	as	as	RB
6745	4118	3	directed	direct	VBN
6745	4118	4	for	for	IN
6745	4118	5	mayonnaise	mayonnaise	NN
6745	4118	6	dressing	dressing	NN
6745	4118	7	.	.	.
6745	4119	1	Salad	Salad	NNP
6745	4119	2	Dressing	Dressing	NNP
6745	4119	3	made	make	VBD
6745	4119	4	with	with	IN
6745	4119	5	Butter	Butter	NNP
6745	4119	6	.	.	.
6745	4120	1	Four	four	CD
6745	4120	2	table	table	NN
6745	4120	3	-	-	HYPH
6745	4120	4	spoonfuls	spoonful	NNS
6745	4120	5	of	of	IN
6745	4120	6	butter	butter	NN
6745	4120	7	,	,	,
6745	4120	8	one	one	CD
6745	4120	9	of	of	IN
6745	4120	10	flour	flour	NN
6745	4120	11	,	,	,
6745	4120	12	one	one	CD
6745	4120	13	table	table	NN
6745	4120	14	-	-	HYPH
6745	4120	15	spoonful	spoonful	JJ
6745	4120	16	of	of	IN
6745	4120	17	salt	salt	NN
6745	4120	18	,	,	,
6745	4120	19	one	one	CD
6745	4120	20	of	of	IN
6745	4120	21	sugar	sugar	NN
6745	4120	22	,	,	,
6745	4120	23	one	one	CD
6745	4120	24	heaping	heap	VBG
6745	4120	25	teaspoonful	teaspoonful	JJ
6745	4120	26	of	of	IN
6745	4120	27	mustard	mustard	NN
6745	4120	28	,	,	,
6745	4120	29	a	a	DT
6745	4120	30	speck	speck	NN
6745	4120	31	of	of	IN
6745	4120	32	cayenne	cayenne	NN
6745	4120	33	,	,	,
6745	4120	34	one	one	CD
6745	4120	35	cupful	cupful	NN
6745	4120	36	of	of	IN
6745	4120	37	milk	milk	NN
6745	4120	38	,	,	,
6745	4120	39	half	half	PDT
6745	4120	40	a	a	DT
6745	4120	41	cupful	cupful	NN
6745	4120	42	of	of	IN
6745	4120	43	vinegar	vinegar	NN
6745	4120	44	,	,	,
6745	4120	45	three	three	CD
6745	4120	46	eggs	egg	NNS
6745	4120	47	.	.	.
6745	4121	1	Let	let	VB
6745	4121	2	the	the	DT
6745	4121	3	butter	butter	NN
6745	4121	4	get	get	VB
6745	4121	5	hot	hot	JJ
6745	4121	6	in	in	IN
6745	4121	7	a	a	DT
6745	4121	8	sauce	sauce	NN
6745	4121	9	-	-	HYPH
6745	4121	10	pan	pan	NN
6745	4121	11	.	.	.
6745	4122	1	Add	add	VB
6745	4122	2	the	the	DT
6745	4122	3	flour	flour	NN
6745	4122	4	,	,	,
6745	4122	5	and	and	CC
6745	4122	6	stir	stir	VB
6745	4122	7	until	until	IN
6745	4122	8	smooth	smooth	JJ
6745	4122	9	,	,	,
6745	4122	10	being	be	VBG
6745	4122	11	careful	careful	JJ
6745	4122	12	not	not	RB
6745	4122	13	to	to	TO
6745	4122	14	brown	brown	VB
6745	4122	15	.	.	.
6745	4123	1	Add	add	VB
6745	4123	2	the	the	DT
6745	4123	3	milk	milk	NN
6745	4123	4	,	,	,
6745	4123	5	and	and	CC
6745	4123	6	boil	boil	VB
6745	4123	7	up	up	RP
6745	4123	8	.	.	.
6745	4124	1	Place	place	VB
6745	4124	2	the	the	DT
6745	4124	3	sauce	sauce	NN
6745	4124	4	-	-	HYPH
6745	4124	5	pan	pan	NN
6745	4124	6	in	in	IN
6745	4124	7	another	another	DT
6745	4124	8	of	of	IN
6745	4124	9	hot	hot	JJ
6745	4124	10	water	water	NN
6745	4124	11	.	.	.
6745	4125	1	Beat	beat	VB
6745	4125	2	the	the	DT
6745	4125	3	eggs	egg	NNS
6745	4125	4	,	,	,
6745	4125	5	salt	salt	NN
6745	4125	6	,	,	,
6745	4125	7	pepper	pepper	NN
6745	4125	8	,	,	,
6745	4125	9	sugar	sugar	NN
6745	4125	10	and	and	CC
6745	4125	11	mustard	mustard	NN
6745	4125	12	together	together	RB
6745	4125	13	,	,	,
6745	4125	14	and	and	CC
6745	4125	15	add	add	VB
6745	4125	16	the	the	DT
6745	4125	17	vinegar	vinegar	NN
6745	4125	18	.	.	.
6745	4126	1	Stir	stir	VB
6745	4126	2	this	this	DT
6745	4126	3	into	into	IN
6745	4126	4	the	the	DT
6745	4126	5	boiling	boiling	NN
6745	4126	6	mixture	mixture	NN
6745	4126	7	,	,	,
6745	4126	8	and	and	CC
6745	4126	9	stir	stir	VB
6745	4126	10	until	until	IN
6745	4126	11	it	-PRON-	PRP
6745	4126	12	thickens	thicken	VBZ
6745	4126	13	like	like	IN
6745	4126	14	soft	soft	JJ
6745	4126	15	custard	custard	NN
6745	4126	16	,	,	,
6745	4126	17	which	which	WDT
6745	4126	18	will	will	MD
6745	4126	19	be	be	VB
6745	4126	20	in	in	IN
6745	4126	21	about	about	IN
6745	4126	22	fire	fire	NN
6745	4126	23	minutes	minute	NNS
6745	4126	24	.	.	.
6745	4127	1	Set	Set	VBN
6745	4127	2	away	away	RB
6745	4127	3	to	to	IN
6745	4127	4	cool	cool	JJ
6745	4127	5	;	;	:
6745	4127	6	and	and	CC
6745	4127	7	when	when	WRB
6745	4127	8	cold	cold	JJ
6745	4127	9	,	,	,
6745	4127	10	bottle	bottle	VBP
6745	4127	11	,	,	,
6745	4127	12	and	and	CC
6745	4127	13	place	place	NN
6745	4127	14	in	in	IN
6745	4127	15	the	the	DT
6745	4127	16	ice	ice	NN
6745	4127	17	-	-	HYPH
6745	4127	18	chest	chest	NN
6745	4127	19	.	.	.
6745	4128	1	This	this	DT
6745	4128	2	will	will	MD
6745	4128	3	keep	keep	VB
6745	4128	4	two	two	CD
6745	4128	5	weeks	week	NNS
6745	4128	6	.	.	.
6745	4129	1	Bacon	Bacon	NNP
6745	4129	2	Salad	Salad	NNP
6745	4129	3	Dressing	Dressing	NNP
6745	4129	4	.	.	.
6745	4130	1	Two	two	CD
6745	4130	2	table	table	NN
6745	4130	3	-	-	HYPH
6745	4130	4	spoonfuls	spoonful	NNS
6745	4130	5	of	of	IN
6745	4130	6	bacon	bacon	NN
6745	4130	7	or	or	CC
6745	4130	8	pork	pork	NN
6745	4130	9	fat	fat	NN
6745	4130	10	,	,	,
6745	4130	11	one	one	CD
6745	4130	12	of	of	IN
6745	4130	13	flour	flour	NN
6745	4130	14	,	,	,
6745	4130	15	one	one	CD
6745	4130	16	of	of	IN
6745	4130	17	lemon	lemon	NN
6745	4130	18	juice	juice	NN
6745	4130	19	,	,	,
6745	4130	20	half	half	PDT
6745	4130	21	a	a	DT
6745	4130	22	teaspoonful	teaspoonful	NN
6745	4130	23	of	of	IN
6745	4130	24	salt	salt	NN
6745	4130	25	,	,	,
6745	4130	26	one	one	CD
6745	4130	27	teaspoonful	teaspoonful	NN
6745	4130	28	of	of	IN
6745	4130	29	sugar	sugar	NN
6745	4130	30	,	,	,
6745	4130	31	one	one	CD
6745	4130	32	of	of	IN
6745	4130	33	mustard	mustard	NN
6745	4130	34	,	,	,
6745	4130	35	two	two	CD
6745	4130	36	eggs	egg	NNS
6745	4130	37	,	,	,
6745	4130	38	half	half	PDT
6745	4130	39	a	a	DT
6745	4130	40	cupful	cupful	NN
6745	4130	41	of	of	IN
6745	4130	42	water	water	NN
6745	4130	43	,	,	,
6745	4130	44	half	half	PDT
6745	4130	45	a	a	DT
6745	4130	46	cupful	cupful	NN
6745	4130	47	of	of	IN
6745	4130	48	vinegar	vinegar	NN
6745	4130	49	.	.	.
6745	4131	1	Have	have	VB
6745	4131	2	the	the	DT
6745	4131	3	fat	fat	JJ
6745	4131	4	hot	hot	JJ
6745	4131	5	.	.	.
6745	4132	1	Add	add	VB
6745	4132	2	the	the	DT
6745	4132	3	flour	flour	NN
6745	4132	4	,	,	,
6745	4132	5	and	and	CC
6745	4132	6	stir	stir	VB
6745	4132	7	until	until	IN
6745	4132	8	smooth	smooth	JJ
6745	4132	9	,	,	,
6745	4132	10	but	but	CC
6745	4132	11	not	not	RB
6745	4132	12	brown	brown	JJ
6745	4132	13	.	.	.
6745	4133	1	Add	add	VB
6745	4133	2	the	the	DT
6745	4133	3	water	water	NN
6745	4133	4	,	,	,
6745	4133	5	and	and	CC
6745	4133	6	boil	boil	VB
6745	4133	7	up	up	RP
6745	4133	8	once	once	RB
6745	4133	9	.	.	.
6745	4134	1	Place	place	VB
6745	4134	2	the	the	DT
6745	4134	3	sauce	sauce	NN
6745	4134	4	-	-	HYPH
6745	4134	5	pan	pan	NN
6745	4134	6	in	in	IN
6745	4134	7	another	another	DT
6745	4134	8	of	of	IN
6745	4134	9	boiling	boil	VBG
6745	4134	10	water	water	NN
6745	4134	11	.	.	.
6745	4135	1	Have	have	VBP
6745	4135	2	the	the	DT
6745	4135	3	eggs	egg	NNS
6745	4135	4	and	and	CC
6745	4135	5	seasoning	seasoning	NN
6745	4135	6	beaten	beat	VBN
6745	4135	7	together	together	RB
6745	4135	8	.	.	.
6745	4136	1	Add	add	VB
6745	4136	2	the	the	DT
6745	4136	3	vinegar	vinegar	NN
6745	4136	4	to	to	IN
6745	4136	5	the	the	DT
6745	4136	6	boiling	boiling	NN
6745	4136	7	mixture	mixture	NN
6745	4136	8	,	,	,
6745	4136	9	and	and	CC
6745	4136	10	stir	stir	VB
6745	4136	11	in	in	IN
6745	4136	12	the	the	DT
6745	4136	13	beaten	beaten	JJ
6745	4136	14	egg	egg	NN
6745	4136	15	.	.	.
6745	4137	1	Cook	cook	VB
6745	4137	2	four	four	CD
6745	4137	3	minutes	minute	NNS
6745	4137	4	,	,	,
6745	4137	5	stirring	stir	VBG
6745	4137	6	all	all	PDT
6745	4137	7	the	the	DT
6745	4137	8	while	while	NN
6745	4137	9	.	.	.
6745	4138	1	Cool	cool	UH
6745	4138	2	and	and	CC
6745	4138	3	use	use	VB
6745	4138	4	.	.	.
6745	4139	1	If	if	IN
6745	4139	2	corked	cork	VBN
6745	4139	3	tightly	tightly	RB
6745	4139	4	,	,	,
6745	4139	5	this	this	DT
6745	4139	6	will	will	MD
6745	4139	7	keep	keep	VB
6745	4139	8	two	two	CD
6745	4139	9	weeks	week	NNS
6745	4139	10	in	in	IN
6745	4139	11	a	a	DT
6745	4139	12	cold	cold	JJ
6745	4139	13	place	place	NN
6745	4139	14	.	.	.
6745	4140	1	French	french	JJ
6745	4140	2	Salad	Salad	NNP
6745	4140	3	Dressing	Dressing	NNP
6745	4140	4	.	.	.
6745	4141	1	Three	three	CD
6745	4141	2	table	table	NN
6745	4141	3	-	-	HYPH
6745	4141	4	spoonfuls	spoonful	NNS
6745	4141	5	of	of	IN
6745	4141	6	oil	oil	NN
6745	4141	7	,	,	,
6745	4141	8	one	one	CD
6745	4141	9	of	of	IN
6745	4141	10	vinegar	vinegar	NN
6745	4141	11	,	,	,
6745	4141	12	one	one	CD
6745	4141	13	salt	salt	NN
6745	4141	14	-	-	HYPH
6745	4141	15	spoonful	spoonful	JJ
6745	4141	16	of	of	IN
6745	4141	17	salt	salt	NN
6745	4141	18	,	,	,
6745	4141	19	one	one	CD
6745	4141	20	-	-	HYPH
6745	4141	21	half	half	NN
6745	4141	22	a	a	DT
6745	4141	23	salt	salt	NN
6745	4141	24	-	-	HYPH
6745	4141	25	spoonful	spoonful	JJ
6745	4141	26	of	of	IN
6745	4141	27	pepper	pepper	NN
6745	4141	28	.	.	.
6745	4142	1	Put	put	VB
6745	4142	2	the	the	DT
6745	4142	3	salt	salt	NN
6745	4142	4	and	and	CC
6745	4142	5	pepper	pepper	NN
6745	4142	6	in	in	IN
6745	4142	7	a	a	DT
6745	4142	8	cup	cup	NN
6745	4142	9	,	,	,
6745	4142	10	and	and	CC
6745	4142	11	add	add	VB
6745	4142	12	one	one	CD
6745	4142	13	table	table	NN
6745	4142	14	-	-	HYPH
6745	4142	15	spoonful	spoonful	JJ
6745	4142	16	of	of	IN
6745	4142	17	the	the	DT
6745	4142	18	oil	oil	NN
6745	4142	19	.	.	.
6745	4143	1	When	when	WRB
6745	4143	2	thoroughly	thoroughly	RB
6745	4143	3	mixed	mix	VBN
6745	4143	4	,	,	,
6745	4143	5	add	add	VB
6745	4143	6	the	the	DT
6745	4143	7	remainder	remainder	NN
6745	4143	8	of	of	IN
6745	4143	9	the	the	DT
6745	4143	10	oil	oil	NN
6745	4143	11	and	and	CC
6745	4143	12	the	the	DT
6745	4143	13	vinegar	vinegar	NN
6745	4143	14	.	.	.
6745	4144	1	This	this	DT
6745	4144	2	is	be	VBZ
6745	4144	3	dressing	dress	VBG
6745	4144	4	enough	enough	RB
6745	4144	5	for	for	IN
6745	4144	6	a	a	DT
6745	4144	7	salad	salad	NN
6745	4144	8	for	for	IN
6745	4144	9	six	six	CD
6745	4144	10	persons	person	NNS
6745	4144	11	.	.	.
6745	4145	1	If	if	IN
6745	4145	2	you	-PRON-	PRP
6745	4145	3	like	like	VBP
6745	4145	4	the	the	DT
6745	4145	5	flavor	flavor	NN
6745	4145	6	of	of	IN
6745	4145	7	onion	onion	NN
6745	4145	8	,	,	,
6745	4145	9	grate	grate	VB
6745	4145	10	a	a	DT
6745	4145	11	little	little	JJ
6745	4145	12	juice	juice	NN
6745	4145	13	into	into	IN
6745	4145	14	the	the	DT
6745	4145	15	dressing	dressing	NN
6745	4145	16	.	.	.
6745	4146	1	The	the	DT
6745	4146	2	juice	juice	NN
6745	4146	3	is	be	VBZ
6745	4146	4	obtained	obtain	VBN
6745	4146	5	by	by	IN
6745	4146	6	first	first	RB
6745	4146	7	peeling	peel	VBG
6745	4146	8	the	the	DT
6745	4146	9	onion	onion	NN
6745	4146	10	,	,	,
6745	4146	11	and	and	CC
6745	4146	12	then	then	RB
6745	4146	13	grating	grate	VBG
6745	4146	14	with	with	IN
6745	4146	15	a	a	DT
6745	4146	16	coarse	coarse	JJ
6745	4146	17	grater	grater	NN
6745	4146	18	,	,	,
6745	4146	19	using	use	VBG
6745	4146	20	a	a	DT
6745	4146	21	good	good	JJ
6745	4146	22	deal	deal	NN
6745	4146	23	of	of	IN
6745	4146	24	pressure	pressure	NN
6745	4146	25	.	.	.
6745	4147	1	Two	two	CD
6745	4147	2	strokes	stroke	NNS
6745	4147	3	will	will	MD
6745	4147	4	give	give	VB
6745	4147	5	about	about	RB
6745	4147	6	two	two	CD
6745	4147	7	drops	drop	NNS
6745	4147	8	of	of	IN
6745	4147	9	juice	juice	NN
6745	4147	10	--	--	:
6745	4147	11	enough	enough	RB
6745	4147	12	for	for	IN
6745	4147	13	this	this	DT
6745	4147	14	rule	rule	NN
6745	4147	15	.	.	.
6745	4148	1	Chicken	Chicken	NNP
6745	4148	2	Salad	Salad	NNP
6745	4148	3	.	.	.
6745	4149	1	Have	have	VBP
6745	4149	2	cold	cold	JJ
6745	4149	3	roasted	roast	VBN
6745	4149	4	or	or	CC
6745	4149	5	boiled	boil	VBN
6745	4149	6	chicken	chicken	NN
6745	4149	7	free	free	JJ
6745	4149	8	of	of	IN
6745	4149	9	skin	skin	NN
6745	4149	10	,	,	,
6745	4149	11	fat	fat	NN
6745	4149	12	and	and	CC
6745	4149	13	bones	bone	NNS
6745	4149	14	.	.	.
6745	4150	1	Place	place	NN
6745	4150	2	on	on	IN
6745	4150	3	a	a	DT
6745	4150	4	board	board	NN
6745	4150	5	,	,	,
6745	4150	6	and	and	CC
6745	4150	7	cut	cut	VBN
6745	4150	8	in	in	RP
6745	4150	9	long	long	JJ
6745	4150	10	,	,	,
6745	4150	11	thin	thin	JJ
6745	4150	12	strips	strip	NNS
6745	4150	13	,	,	,
6745	4150	14	and	and	CC
6745	4150	15	cut	cut	VBD
6745	4150	16	these	these	DT
6745	4150	17	into	into	IN
6745	4150	18	dice	dice	NN
6745	4150	19	.	.	.
6745	4151	1	Place	place	NN
6745	4151	2	in	in	IN
6745	4151	3	an	an	DT
6745	4151	4	earthen	earthen	JJ
6745	4151	5	bowl	bowl	NN
6745	4151	6	(	(	-LRB-
6745	4151	7	there	there	EX
6745	4151	8	should	should	MD
6745	4151	9	be	be	VB
6745	4151	10	two	two	CD
6745	4151	11	quarts	quart	NNS
6745	4151	12	)	)	-RRB-
6745	4151	13	,	,	,
6745	4151	14	and	and	CC
6745	4151	15	season	season	NN
6745	4151	16	with	with	IN
6745	4151	17	four	four	CD
6745	4151	18	table	table	NN
6745	4151	19	-	-	HYPH
6745	4151	20	spoonfuls	spoonful	NNS
6745	4151	21	of	of	IN
6745	4151	22	vinegar	vinegar	NN
6745	4151	23	,	,	,
6745	4151	24	two	two	CD
6745	4151	25	of	of	IN
6745	4151	26	oil	oil	NN
6745	4151	27	,	,	,
6745	4151	28	one	one	CD
6745	4151	29	teaspoonful	teaspoonful	NN
6745	4151	30	of	of	IN
6745	4151	31	salt	salt	NN
6745	4151	32	and	and	CC
6745	4151	33	one	one	CD
6745	4151	34	-	-	HYPH
6745	4151	35	half	half	NN
6745	4151	36	of	of	IN
6745	4151	37	a	a	DT
6745	4151	38	teaspoonful	teaspoonful	NN
6745	4151	39	of	of	IN
6745	4151	40	pepper	pepper	NN
6745	4151	41	.	.	.
6745	4152	1	Set	Set	VBN
6745	4152	2	away	away	RB
6745	4152	3	in	in	IN
6745	4152	4	a	a	DT
6745	4152	5	cold	cold	JJ
6745	4152	6	place	place	NN
6745	4152	7	for	for	IN
6745	4152	8	two	two	CD
6745	4152	9	or	or	CC
6745	4152	10	three	three	CD
6745	4152	11	hours	hour	NNS
6745	4152	12	.	.	.
6745	4153	1	Scrape	scrape	VB
6745	4153	2	and	and	CC
6745	4153	3	wash	wash	VB
6745	4153	4	enough	enough	JJ
6745	4153	5	of	of	IN
6745	4153	6	the	the	DT
6745	4153	7	tender	tender	JJ
6745	4153	8	white	white	NNP
6745	4153	9	celery	celery	NNP
6745	4153	10	to	to	TO
6745	4153	11	make	make	VB
6745	4153	12	one	one	CD
6745	4153	13	quart	quart	NN
6745	4153	14	.	.	.
6745	4154	1	Cut	cut	VB
6745	4154	2	this	this	DT
6745	4154	3	,	,	,
6745	4154	4	with	with	IN
6745	4154	5	a	a	DT
6745	4154	6	sharp	sharp	JJ
6745	4154	7	knife	knife	NN
6745	4154	8	,	,	,
6745	4154	9	in	in	IN
6745	4154	10	pieces	piece	NNS
6745	4154	11	about	about	IN
6745	4154	12	half	half	PDT
6745	4154	13	an	an	DT
6745	4154	14	inch	inch	NN
6745	4154	15	thick	thick	JJ
6745	4154	16	.	.	.
6745	4155	1	Put	put	VB
6745	4155	2	these	these	DT
6745	4155	3	in	in	IN
6745	4155	4	the	the	DT
6745	4155	5	ice	ice	NN
6745	4155	6	chest	chest	NN
6745	4155	7	until	until	IN
6745	4155	8	serving	serve	VBG
6745	4155	9	time	time	NN
6745	4155	10	.	.	.
6745	4156	1	Make	make	VB
6745	4156	2	the	the	DT
6745	4156	3	mayonnaise	mayonnaise	NN
6745	4156	4	dressing	dressing	NN
6745	4156	5	.	.	.
6745	4157	1	Mix	mix	VB
6745	4157	2	the	the	DT
6745	4157	3	chicken	chicken	NN
6745	4157	4	and	and	CC
6745	4157	5	celery	celery	NN
6745	4157	6	together	together	RB
6745	4157	7	,	,	,
6745	4157	8	and	and	CC
6745	4157	9	add	add	VB
6745	4157	10	half	half	NN
6745	4157	11	of	of	IN
6745	4157	12	the	the	DT
6745	4157	13	dressing	dressing	NN
6745	4157	14	.	.	.
6745	4158	1	Arrange	arrange	VB
6745	4158	2	in	in	IN
6745	4158	3	a	a	DT
6745	4158	4	salad	salad	NN
6745	4158	5	bowl	bowl	NN
6745	4158	6	or	or	CC
6745	4158	7	on	on	IN
6745	4158	8	a	a	DT
6745	4158	9	flat	flat	JJ
6745	4158	10	dish	dish	NN
6745	4158	11	,	,	,
6745	4158	12	and	and	CC
6745	4158	13	pour	pour	VB
6745	4158	14	the	the	DT
6745	4158	15	remainder	remainder	NN
6745	4158	16	of	of	IN
6745	4158	17	the	the	DT
6745	4158	18	dressing	dressing	NN
6745	4158	19	over	over	IN
6745	4158	20	it	-PRON-	PRP
6745	4158	21	.	.	.
6745	4159	1	Garnish	garnish	VB
6745	4159	2	with	with	IN
6745	4159	3	white	white	JJ
6745	4159	4	celery	celery	NN
6745	4159	5	leaves	leave	NNS
6745	4159	6	.	.	.
6745	4160	1	Or	or	CC
6745	4160	2	,	,	,
6745	4160	3	have	have	VB
6745	4160	4	a	a	DT
6745	4160	5	jelly	jelly	JJ
6745	4160	6	border	border	NN
6745	4160	7	,	,	,
6745	4160	8	and	and	CC
6745	4160	9	arrange	arrange	VB
6745	4160	10	the	the	DT
6745	4160	11	salad	salad	NN
6745	4160	12	in	in	IN
6745	4160	13	this	this	DT
6745	4160	14	.	.	.
6745	4161	1	Half	half	JJ
6745	4161	2	celery	celery	NN
6745	4161	3	and	and	CC
6745	4161	4	half	half	NN
6745	4161	5	lettuce	lettuce	NN
6745	4161	6	is	be	VBZ
6745	4161	7	often	often	RB
6745	4161	8	used	use	VBN
6745	4161	9	for	for	IN
6745	4161	10	chicken	chicken	NN
6745	4161	11	salad	salad	NN
6745	4161	12	.	.	.
6745	4162	1	Many	many	JJ
6745	4162	2	people	people	NNS
6745	4162	3	,	,	,
6745	4162	4	when	when	WRB
6745	4162	5	preparing	prepare	VBG
6745	4162	6	for	for	IN
6745	4162	7	a	a	DT
6745	4162	8	large	large	JJ
6745	4162	9	company	company	NN
6745	4162	10	,	,	,
6745	4162	11	use	use	VB
6745	4162	12	turkey	turkey	NN
6745	4162	13	instead	instead	RB
6745	4162	14	of	of	IN
6745	4162	15	chicken	chicken	NN
6745	4162	16	,	,	,
6745	4162	17	there	there	EX
6745	4162	18	being	be	VBG
6745	4162	19	so	so	RB
6745	4162	20	much	much	RB
6745	4162	21	more	more	JJR
6745	4162	22	meat	meat	NN
6745	4162	23	in	in	IN
6745	4162	24	the	the	DT
6745	4162	25	same	same	JJ
6745	4162	26	number	number	NN
6745	4162	27	of	of	IN
6745	4162	28	pounds	pound	NNS
6745	4162	29	of	of	IN
6745	4162	30	the	the	DT
6745	4162	31	raw	raw	JJ
6745	4162	32	material	material	NN
6745	4162	33	;	;	:
6745	4162	34	but	but	CC
6745	4162	35	the	the	DT
6745	4162	36	salad	salad	NN
6745	4162	37	is	be	VBZ
6745	4162	38	not	not	RB
6745	4162	39	nearly	nearly	RB
6745	4162	40	so	so	RB
6745	4162	41	nice	nice	JJ
6745	4162	42	as	as	IN
6745	4162	43	with	with	IN
6745	4162	44	chicken	chicken	NN
6745	4162	45	.	.	.
6745	4163	1	If	if	IN
6745	4163	2	,	,	,
6745	4163	3	when	when	WRB
6745	4163	4	the	the	DT
6745	4163	5	chicken	chicken	NN
6745	4163	6	or	or	CC
6745	4163	7	fowl	fowl	NN
6745	4163	8	is	be	VBZ
6745	4163	9	cooked	cook	VBN
6745	4163	10	,	,	,
6745	4163	11	it	-PRON-	PRP
6745	4163	12	is	be	VBZ
6745	4163	13	allowed	allow	VBN
6745	4163	14	to	to	TO
6745	4163	15	cool	cool	VB
6745	4163	16	in	in	IN
6745	4163	17	the	the	DT
6745	4163	18	water	water	NN
6745	4163	19	in	in	IN
6745	4163	20	which	which	WDT
6745	4163	21	it	-PRON-	PRP
6745	4163	22	is	be	VBZ
6745	4163	23	boiled	boil	VBN
6745	4163	24	,	,	,
6745	4163	25	it	-PRON-	PRP
6745	4163	26	will	will	MD
6745	4163	27	be	be	VB
6745	4163	28	juicier	juicy	JJR
6745	4163	29	and	and	CC
6745	4163	30	tenderer	tender	JJR
6745	4163	31	than	than	IN
6745	4163	32	if	if	IN
6745	4163	33	taken	take	VBN
6745	4163	34	from	from	IN
6745	4163	35	the	the	DT
6745	4163	36	water	water	NN
6745	4163	37	as	as	RB
6745	4163	38	soon	soon	RB
6745	4163	39	as	as	IN
6745	4163	40	done	do	VBN
6745	4163	41	.	.	.
6745	4164	1	Lobster	lobster	NN
6745	4164	2	Salad	Salad	NNP
6745	4164	3	.	.	.
6745	4165	1	Cut	cut	VB
6745	4165	2	up	up	RP
6745	4165	3	and	and	CC
6745	4165	4	season	season	VB
6745	4165	5	the	the	DT
6745	4165	6	lobster	lobster	NN
6745	4165	7	the	the	DT
6745	4165	8	same	same	JJ
6745	4165	9	as	as	IN
6745	4165	10	chicken	chicken	NN
6745	4165	11	.	.	.
6745	4166	1	Break	break	VB
6745	4166	2	the	the	DT
6745	4166	3	leaves	leave	NNS
6745	4166	4	from	from	IN
6745	4166	5	a	a	DT
6745	4166	6	head	head	NN
6745	4166	7	of	of	IN
6745	4166	8	lettuce	lettuce	NN
6745	4166	9	,	,	,
6745	4166	10	one	one	CD
6745	4166	11	by	by	IN
6745	4166	12	one	one	CD
6745	4166	13	,	,	,
6745	4166	14	and	and	CC
6745	4166	15	wash	wash	VB
6745	4166	16	them	-PRON-	PRP
6745	4166	17	singly	singly	RB
6745	4166	18	in	in	IN
6745	4166	19	a	a	DT
6745	4166	20	large	large	JJ
6745	4166	21	pan	pan	NN
6745	4166	22	of	of	IN
6745	4166	23	cold	cold	JJ
6745	4166	24	water	water	NN
6745	4166	25	.	.	.
6745	4167	1	Put	put	VB
6745	4167	2	them	-PRON-	PRP
6745	4167	3	in	in	IN
6745	4167	4	a	a	DT
6745	4167	5	pan	pan	NN
6745	4167	6	of	of	IN
6745	4167	7	ice	ice	NN
6745	4167	8	water	water	NN
6745	4167	9	for	for	IN
6745	4167	10	about	about	RB
6745	4167	11	ten	ten	CD
6745	4167	12	minutes	minute	NNS
6745	4167	13	,	,	,
6745	4167	14	and	and	CC
6745	4167	15	then	then	RB
6745	4167	16	shake	shake	VB
6745	4167	17	in	in	IN
6745	4167	18	a	a	DT
6745	4167	19	wire	wire	NN
6745	4167	20	basket	basket	NN
6745	4167	21	,	,	,
6745	4167	22	to	to	TO
6745	4167	23	free	free	VB
6745	4167	24	them	-PRON-	PRP
6745	4167	25	of	of	IN
6745	4167	26	water	water	NN
6745	4167	27	.	.	.
6745	4168	1	Place	place	NN
6745	4168	2	in	in	IN
6745	4168	3	the	the	DT
6745	4168	4	ice	ice	NN
6745	4168	5	chest	chest	NN
6745	4168	6	until	until	IN
6745	4168	7	serving	serve	VBG
6745	4168	8	time	time	NN
6745	4168	9	.	.	.
6745	4169	1	When	when	WRB
6745	4169	2	ready	ready	JJ
6745	4169	3	to	to	TO
6745	4169	4	serve	serve	VB
6745	4169	5	,	,	,
6745	4169	6	put	put	VB
6745	4169	7	two	two	CD
6745	4169	8	or	or	CC
6745	4169	9	three	three	CD
6745	4169	10	leaves	leave	NNS
6745	4169	11	together	together	RB
6745	4169	12	in	in	IN
6745	4169	13	the	the	DT
6745	4169	14	form	form	NN
6745	4169	15	of	of	IN
6745	4169	16	a	a	DT
6745	4169	17	shell	shell	NN
6745	4169	18	,	,	,
6745	4169	19	and	and	CC
6745	4169	20	arrange	arrange	VB
6745	4169	21	these	these	DT
6745	4169	22	shells	shell	NNS
6745	4169	23	on	on	IN
6745	4169	24	a	a	DT
6745	4169	25	flat	flat	JJ
6745	4169	26	dish	dish	NN
6745	4169	27	.	.	.
6745	4170	1	Mix	mix	VB
6745	4170	2	one	one	CD
6745	4170	3	-	-	HYPH
6745	4170	4	half	half	NN
6745	4170	5	of	of	IN
6745	4170	6	the	the	DT
6745	4170	7	mayonnaise	mayonnaise	NN
6745	4170	8	dressing	dress	VBG
6745	4170	9	with	with	IN
6745	4170	10	the	the	DT
6745	4170	11	lobster	lobster	NN
6745	4170	12	.	.	.
6745	4171	1	Put	put	VB
6745	4171	2	a	a	DT
6745	4171	3	table	table	NN
6745	4171	4	-	-	HYPH
6745	4171	5	spoonful	spoonful	JJ
6745	4171	6	of	of	IN
6745	4171	7	this	this	DT
6745	4171	8	in	in	IN
6745	4171	9	each	each	DT
6745	4171	10	cluster	cluster	NN
6745	4171	11	of	of	IN
6745	4171	12	leaves	leave	NNS
6745	4171	13	.	.	.
6745	4172	1	Finish	finish	VB
6745	4172	2	with	with	IN
6745	4172	3	a	a	DT
6745	4172	4	teaspoonful	teaspoonful	NN
6745	4172	5	of	of	IN
6745	4172	6	the	the	DT
6745	4172	7	dressing	dressing	NN
6745	4172	8	on	on	IN
6745	4172	9	each	each	DT
6745	4172	10	spoonful	spoonful	NN
6745	4172	11	of	of	IN
6745	4172	12	lobster	lobster	NN
6745	4172	13	.	.	.
6745	4173	1	This	this	DT
6745	4173	2	is	be	VBZ
6745	4173	3	an	an	DT
6745	4173	4	exceedingly	exceedingly	RB
6745	4173	5	inviting	inviting	JJ
6745	4173	6	dish	dish	NN
6745	4173	7	.	.	.
6745	4174	1	Another	another	DT
6745	4174	2	method	method	NN
6745	4174	3	is	be	VBZ
6745	4174	4	to	to	TO
6745	4174	5	cut	cut	VB
6745	4174	6	or	or	CC
6745	4174	7	tear	tear	VB
6745	4174	8	the	the	DT
6745	4174	9	leaves	leave	NNS
6745	4174	10	rather	rather	RB
6745	4174	11	coarse	coarse	JJ
6745	4174	12	,	,	,
6745	4174	13	and	and	CC
6745	4174	14	mix	mix	VB
6745	4174	15	with	with	IN
6745	4174	16	the	the	DT
6745	4174	17	lobster	lobster	NN
6745	4174	18	.	.	.
6745	4175	1	Garnish	garnish	VB
6745	4175	2	the	the	DT
6745	4175	3	border	border	NN
6745	4175	4	of	of	IN
6745	4175	5	the	the	DT
6745	4175	6	dish	dish	NN
6745	4175	7	with	with	IN
6745	4175	8	whole	whole	JJ
6745	4175	9	leaves	leave	NNS
6745	4175	10	.	.	.
6745	4176	1	There	there	EX
6745	4176	2	should	should	MD
6745	4176	3	be	be	VB
6745	4176	4	two	two	CD
6745	4176	5	-	-	HYPH
6745	4176	6	thirds	third	NNS
6745	4176	7	lobster	lobster	NN
6745	4176	8	to	to	IN
6745	4176	9	one	one	CD
6745	4176	10	-	-	HYPH
6745	4176	11	third	third	NN
6745	4176	12	lettuce	lettuce	NN
6745	4176	13	.	.	.
6745	4177	1	Salmon	Salmon	NNP
6745	4177	2	Salad	Salad	NNP
6745	4177	3	.	.	.
6745	4178	1	One	one	CD
6745	4178	2	quart	quart	NN
6745	4178	3	of	of	IN
6745	4178	4	cooked	cooked	JJ
6745	4178	5	salmon	salmon	NN
6745	4178	6	,	,	,
6745	4178	7	two	two	CD
6745	4178	8	heads	head	NNS
6745	4178	9	of	of	IN
6745	4178	10	lettuce	lettuce	NN
6745	4178	11	,	,	,
6745	4178	12	two	two	CD
6745	4178	13	table	table	NN
6745	4178	14	-	-	HYPH
6745	4178	15	spoonfuls	spoonful	NNS
6745	4178	16	of	of	IN
6745	4178	17	lemon	lemon	NN
6745	4178	18	juice	juice	NN
6745	4178	19	,	,	,
6745	4178	20	one	one	CD
6745	4178	21	of	of	IN
6745	4178	22	vinegar	vinegar	NN
6745	4178	23	,	,	,
6745	4178	24	two	two	CD
6745	4178	25	of	of	IN
6745	4178	26	capers	caper	NNS
6745	4178	27	,	,	,
6745	4178	28	one	one	CD
6745	4178	29	teaspoonful	teaspoonful	NN
6745	4178	30	of	of	IN
6745	4178	31	salt	salt	NN
6745	4178	32	,	,	,
6745	4178	33	one	one	CD
6745	4178	34	-	-	HYPH
6745	4178	35	third	third	NN
6745	4178	36	of	of	IN
6745	4178	37	a	a	DT
6745	4178	38	teaspoonful	teaspoonful	NN
6745	4178	39	of	of	IN
6745	4178	40	pepper	pepper	NN
6745	4178	41	,	,	,
6745	4178	42	one	one	CD
6745	4178	43	cupful	cupful	NN
6745	4178	44	of	of	IN
6745	4178	45	mayonnaise	mayonnaise	NN
6745	4178	46	dressing	dressing	NN
6745	4178	47	,	,	,
6745	4178	48	or	or	CC
6745	4178	49	the	the	DT
6745	4178	50	French	french	JJ
6745	4178	51	dressing	dressing	NN
6745	4178	52	.	.	.
6745	4179	1	Break	break	VB
6745	4179	2	up	up	RP
6745	4179	3	the	the	DT
6745	4179	4	salmon	salmon	NN
6745	4179	5	with	with	IN
6745	4179	6	two	two	CD
6745	4179	7	silver	silver	NN
6745	4179	8	forks	fork	NNS
6745	4179	9	.	.	.
6745	4180	1	Add	add	VB
6745	4180	2	to	to	IN
6745	4180	3	it	-PRON-	PRP
6745	4180	4	the	the	DT
6745	4180	5	salt	salt	NN
6745	4180	6	,	,	,
6745	4180	7	pepper	pepper	NN
6745	4180	8	,	,	,
6745	4180	9	vinegar	vinegar	NN
6745	4180	10	and	and	CC
6745	4180	11	lemon	lemon	NN
6745	4180	12	juice	juice	NN
6745	4180	13	.	.	.
6745	4181	1	Put	put	VB
6745	4181	2	in	in	IN
6745	4181	3	the	the	DT
6745	4181	4	ice	ice	NN
6745	4181	5	chest	chest	NN
6745	4181	6	or	or	CC
6745	4181	7	some	some	DT
6745	4181	8	other	other	JJ
6745	4181	9	cold	cold	JJ
6745	4181	10	place	place	NN
6745	4181	11	,	,	,
6745	4181	12	for	for	IN
6745	4181	13	two	two	CD
6745	4181	14	or	or	CC
6745	4181	15	three	three	CD
6745	4181	16	hours	hour	NNS
6745	4181	17	.	.	.
6745	4182	1	Prepare	prepare	VB
6745	4182	2	the	the	DT
6745	4182	3	lettuce	lettuce	NN
6745	4182	4	as	as	IN
6745	4182	5	directed	direct	VBN
6745	4182	6	for	for	IN
6745	4182	7	lobster	lobster	NN
6745	4182	8	salad	salad	NN
6745	4182	9	.	.	.
6745	4183	1	At	at	IN
6745	4183	2	serving	serve	VBG
6745	4183	3	time	time	NN
6745	4183	4	,	,	,
6745	4183	5	pick	pick	VB
6745	4183	6	out	out	RP
6745	4183	7	leaves	leave	NNS
6745	4183	8	enough	enough	JJ
6745	4183	9	to	to	TO
6745	4183	10	border	border	VB
6745	4183	11	the	the	DT
6745	4183	12	dish	dish	NN
6745	4183	13	.	.	.
6745	4184	1	Cut	cut	VB
6745	4184	2	or	or	CC
6745	4184	3	tear	tear	VB
6745	4184	4	the	the	DT
6745	4184	5	remainder	remainder	NN
6745	4184	6	in	in	IN
6745	4184	7	pieces	piece	NNS
6745	4184	8	,	,	,
6745	4184	9	and	and	CC
6745	4184	10	arrange	arrange	VB
6745	4184	11	these	these	DT
6745	4184	12	in	in	IN
6745	4184	13	the	the	DT
6745	4184	14	centre	centre	NN
6745	4184	15	of	of	IN
6745	4184	16	a	a	DT
6745	4184	17	flat	flat	JJ
6745	4184	18	dish	dish	NN
6745	4184	19	.	.	.
6745	4185	1	On	on	IN
6745	4185	2	them	-PRON-	PRP
6745	4185	3	heap	heap	VB
6745	4185	4	the	the	DT
6745	4185	5	salmon	salmon	NN
6745	4185	6	lightly	lightly	RB
6745	4185	7	,	,	,
6745	4185	8	and	and	CC
6745	4185	9	cover	cover	VB
6745	4185	10	with	with	IN
6745	4185	11	the	the	DT
6745	4185	12	dressing	dressing	NN
6745	4185	13	.	.	.
6745	4186	1	Now	now	RB
6745	4186	2	sprinkle	sprinkle	VB
6745	4186	3	on	on	IN
6745	4186	4	the	the	DT
6745	4186	5	capers	caper	NNS
6745	4186	6	.	.	.
6745	4187	1	Arrange	arrange	VB
6745	4187	2	the	the	DT
6745	4187	3	whole	whole	JJ
6745	4187	4	leaves	leave	NNS
6745	4187	5	at	at	IN
6745	4187	6	the	the	DT
6745	4187	7	base	base	NN
6745	4187	8	,	,	,
6745	4187	9	and	and	CC
6745	4187	10	,	,	,
6745	4187	11	if	if	IN
6745	4187	12	you	-PRON-	PRP
6745	4187	13	choose	choose	VBP
6745	4187	14	,	,	,
6745	4187	15	lay	lay	VB
6745	4187	16	one	one	CD
6745	4187	17	-	-	HYPH
6745	4187	18	fourth	fourth	NN
6745	4187	19	of	of	IN
6745	4187	20	a	a	DT
6745	4187	21	thin	thin	JJ
6745	4187	22	slice	slice	NN
6745	4187	23	of	of	IN
6745	4187	24	lemon	lemon	NN
6745	4187	25	on	on	IN
6745	4187	26	each	each	DT
6745	4187	27	leaf	leaf	NN
6745	4187	28	.	.	.
6745	4188	1	Oyster	Oyster	NNP
6745	4188	2	Salad	Salad	NNP
6745	4188	3	.	.	.
6745	4189	1	One	one	CD
6745	4189	2	pint	pint	NN
6745	4189	3	of	of	IN
6745	4189	4	celery	celery	NN
6745	4189	5	,	,	,
6745	4189	6	one	one	CD
6745	4189	7	quart	quart	NN
6745	4189	8	of	of	IN
6745	4189	9	oysters	oyster	NNS
6745	4189	10	,	,	,
6745	4189	11	one	one	CD
6745	4189	12	-	-	HYPH
6745	4189	13	third	third	NN
6745	4189	14	of	of	IN
6745	4189	15	a	a	DT
6745	4189	16	cupful	cupful	NN
6745	4189	17	of	of	IN
6745	4189	18	mayonnaise	mayonnaise	NN
6745	4189	19	dressing	dressing	NN
6745	4189	20	,	,	,
6745	4189	21	three	three	CD
6745	4189	22	table	table	NN
6745	4189	23	-	-	HYPH
6745	4189	24	spoonfuls	spoonful	NNS
6745	4189	25	of	of	IN
6745	4189	26	vinegar	vinegar	NN
6745	4189	27	,	,	,
6745	4189	28	one	one	CD
6745	4189	29	of	of	IN
6745	4189	30	oil	oil	NN
6745	4189	31	,	,	,
6745	4189	32	half	half	PDT
6745	4189	33	a	a	DT
6745	4189	34	teaspoonful	teaspoonful	NN
6745	4189	35	of	of	IN
6745	4189	36	salt	salt	NN
6745	4189	37	,	,	,
6745	4189	38	one	one	CD
6745	4189	39	-	-	HYPH
6745	4189	40	eighth	eighth	NN
6745	4189	41	of	of	IN
6745	4189	42	a	a	DT
6745	4189	43	teaspoonful	teaspoonful	NN
6745	4189	44	of	of	IN
6745	4189	45	pepper	pepper	NN
6745	4189	46	,	,	,
6745	4189	47	one	one	CD
6745	4189	48	table	table	NN
6745	4189	49	-	-	HYPH
6745	4189	50	spoonful	spoonful	JJ
6745	4189	51	of	of	IN
6745	4189	52	lemon	lemon	NN
6745	4189	53	juice	juice	NN
6745	4189	54	.	.	.
6745	4190	1	Let	let	VB
6745	4190	2	the	the	DT
6745	4190	3	oysters	oyster	NNS
6745	4190	4	come	come	VB
6745	4190	5	to	to	IN
6745	4190	6	a	a	DT
6745	4190	7	boil	boil	NN
6745	4190	8	in	in	IN
6745	4190	9	their	-PRON-	PRP$
6745	4190	10	own	own	JJ
6745	4190	11	liquor	liquor	NN
6745	4190	12	.	.	.
6745	4191	1	Skim	Skim	NNP
6745	4191	2	well	well	RB
6745	4191	3	and	and	CC
6745	4191	4	drain	drain	VB
6745	4191	5	.	.	.
6745	4192	1	Season	season	VB
6745	4192	2	them	-PRON-	PRP
6745	4192	3	with	with	IN
6745	4192	4	the	the	DT
6745	4192	5	oil	oil	NN
6745	4192	6	,	,	,
6745	4192	7	salt	salt	NN
6745	4192	8	,	,	,
6745	4192	9	pepper	pepper	NN
6745	4192	10	,	,	,
6745	4192	11	vinegar	vinegar	NN
6745	4192	12	and	and	CC
6745	4192	13	lemon	lemon	NN
6745	4192	14	juice	juice	NN
6745	4192	15	.	.	.
6745	4193	1	When	when	WRB
6745	4193	2	cold	cold	JJ
6745	4193	3	,	,	,
6745	4193	4	put	put	VBN
6745	4193	5	in	in	IN
6745	4193	6	the	the	DT
6745	4193	7	ice	ice	NN
6745	4193	8	chest	chest	NN
6745	4193	9	for	for	IN
6745	4193	10	at	at	RB
6745	4193	11	least	least	RBS
6745	4193	12	two	two	CD
6745	4193	13	hours	hour	NNS
6745	4193	14	.	.	.
6745	4194	1	Scrape	scrape	VB
6745	4194	2	and	and	CC
6745	4194	3	wash	wash	VB
6745	4194	4	the	the	DT
6745	4194	5	whitest	white	JJS
6745	4194	6	and	and	CC
6745	4194	7	tenderest	tender	JJS
6745	4194	8	part	part	NN
6745	4194	9	of	of	IN
6745	4194	10	the	the	DT
6745	4194	11	celery	celery	NN
6745	4194	12	,	,	,
6745	4194	13	and	and	CC
6745	4194	14	,	,	,
6745	4194	15	with	with	IN
6745	4194	16	a	a	DT
6745	4194	17	sharp	sharp	JJ
6745	4194	18	knife	knife	NN
6745	4194	19	,	,	,
6745	4194	20	cut	cut	VBN
6745	4194	21	in	in	IN
6745	4194	22	_	_	NNP
6745	4194	23	very	very	RB
6745	4194	24	_	_	IN
6745	4194	25	thin	thin	JJ
6745	4194	26	slices	slice	NNS
6745	4194	27	.	.	.
6745	4195	1	Put	put	VB
6745	4195	2	in	in	RP
6745	4195	3	a	a	DT
6745	4195	4	bowl	bowl	NN
6745	4195	5	with	with	IN
6745	4195	6	a	a	DT
6745	4195	7	large	large	JJ
6745	4195	8	lump	lump	NN
6745	4195	9	of	of	IN
6745	4195	10	ice	ice	NN
6745	4195	11	,	,	,
6745	4195	12	and	and	CC
6745	4195	13	set	set	VBD
6745	4195	14	in	in	IN
6745	4195	15	the	the	DT
6745	4195	16	ice	ice	NN
6745	4195	17	chest	chest	NN
6745	4195	18	until	until	IN
6745	4195	19	serving	serve	VBG
6745	4195	20	time	time	NN
6745	4195	21	.	.	.
6745	4196	1	When	when	WRB
6745	4196	2	ready	ready	JJ
6745	4196	3	to	to	TO
6745	4196	4	serve	serve	VB
6745	4196	5	,	,	,
6745	4196	6	drain	drain	VB
6745	4196	7	the	the	DT
6745	4196	8	celery	celery	NN
6745	4196	9	,	,	,
6745	4196	10	and	and	CC
6745	4196	11	mix	mix	VB
6745	4196	12	with	with	IN
6745	4196	13	the	the	DT
6745	4196	14	oysters	oyster	NNS
6745	4196	15	and	and	CC
6745	4196	16	half	half	NN
6745	4196	17	of	of	IN
6745	4196	18	the	the	DT
6745	4196	19	dressing	dressing	NN
6745	4196	20	.	.	.
6745	4197	1	Arrange	arrange	NN
6745	4197	2	in	in	IN
6745	4197	3	the	the	DT
6745	4197	4	dish	dish	NN
6745	4197	5	,	,	,
6745	4197	6	pour	pour	VB
6745	4197	7	the	the	DT
6745	4197	8	remainder	remainder	NN
6745	4197	9	of	of	IN
6745	4197	10	the	the	DT
6745	4197	11	dressing	dressing	NN
6745	4197	12	over	over	RP
6745	4197	13	,	,	,
6745	4197	14	and	and	CC
6745	4197	15	garnish	garnish	VB
6745	4197	16	with	with	IN
6745	4197	17	white	white	JJ
6745	4197	18	celery	celery	NN
6745	4197	19	leaves	leave	NNS
6745	4197	20	.	.	.
6745	4198	1	Sardine	Sardine	NNP
6745	4198	2	Salad	Salad	NNP
6745	4198	3	.	.	.
6745	4199	1	Arrange	arrange	VB
6745	4199	2	one	one	CD
6745	4199	3	quart	quart	NN
6745	4199	4	of	of	IN
6745	4199	5	any	any	DT
6745	4199	6	kind	kind	NN
6745	4199	7	of	of	IN
6745	4199	8	cooked	cooked	JJ
6745	4199	9	fish	fish	NN
6745	4199	10	on	on	IN
6745	4199	11	a	a	DT
6745	4199	12	bed	bed	NN
6745	4199	13	of	of	IN
6745	4199	14	crisp	crisp	JJ
6745	4199	15	lettuce	lettuce	NN
6745	4199	16	.	.	.
6745	4200	1	Split	Split	VBN
6745	4200	2	six	six	CD
6745	4200	3	sardines	sardine	NNS
6745	4200	4	,	,	,
6745	4200	5	and	and	CC
6745	4200	6	if	if	IN
6745	4200	7	there	there	EX
6745	4200	8	are	be	VBP
6745	4200	9	any	any	DT
6745	4200	10	bones	bone	NNS
6745	4200	11	,	,	,
6745	4200	12	remove	remove	VB
6745	4200	13	them	-PRON-	PRP
6745	4200	14	.	.	.
6745	4201	1	Cover	cover	VB
6745	4201	2	the	the	DT
6745	4201	3	fish	fish	NN
6745	4201	4	with	with	IN
6745	4201	5	the	the	DT
6745	4201	6	sardine	sardine	NN
6745	4201	7	dressing	dressing	NN
6745	4201	8	.	.	.
6745	4202	1	Over	over	IN
6745	4202	2	this	this	DT
6745	4202	3	put	put	VBD
6745	4202	4	the	the	DT
6745	4202	5	sardines	sardine	NNS
6745	4202	6	,	,	,
6745	4202	7	having	have	VBG
6745	4202	8	the	the	DT
6745	4202	9	ends	end	NNS
6745	4202	10	meet	meet	VB
6745	4202	11	in	in	IN
6745	4202	12	the	the	DT
6745	4202	13	centre	centre	NN
6745	4202	14	of	of	IN
6745	4202	15	the	the	DT
6745	4202	16	dish	dish	NN
6745	4202	17	.	.	.
6745	4203	1	At	at	IN
6745	4203	2	the	the	DT
6745	4203	3	base	base	NN
6745	4203	4	,	,	,
6745	4203	5	of	of	IN
6745	4203	6	the	the	DT
6745	4203	7	dish	dish	NN
6745	4203	8	mate	mate	NN
6745	4203	9	a	a	DT
6745	4203	10	wreath	wreath	NN
6745	4203	11	of	of	IN
6745	4203	12	thin	thin	JJ
6745	4203	13	slices	slice	NNS
6745	4203	14	of	of	IN
6745	4203	15	lemon	lemon	NN
6745	4203	16	.	.	.
6745	4204	1	Garnish	garnish	VB
6745	4204	2	with	with	IN
6745	4204	3	parsley	parsley	NN
6745	4204	4	or	or	CC
6745	4204	5	lettuce	lettuce	NN
6745	4204	6	,	,	,
6745	4204	7	and	and	CC
6745	4204	8	serve	serve	VB
6745	4204	9	immediately	immediately	RB
6745	4204	10	.	.	.
6745	4205	1	Shad	Shad	NNP
6745	4205	2	Roe	Roe	NNP
6745	4205	3	Salad	Salad	NNP
6745	4205	4	.	.	.
6745	4206	1	Three	three	CD
6745	4206	2	shad	shad	NN
6745	4206	3	roe	roe	NN
6745	4206	4	,	,	,
6745	4206	5	boiled	boil	VBN
6745	4206	6	in	in	IN
6745	4206	7	salted	salt	VBN
6745	4206	8	water	water	NN
6745	4206	9	twenty	twenty	CD
6745	4206	10	minutes	minute	NNS
6745	4206	11	.	.	.
6745	4207	1	When	when	WRB
6745	4207	2	cold	cold	JJ
6745	4207	3	,	,	,
6745	4207	4	cut	cut	VBN
6745	4207	5	in	in	IN
6745	4207	6	_	_	NNP
6745	4207	7	thin	thin	JJ
6745	4207	8	_	_	NNP
6745	4207	9	slices	slice	NNS
6745	4207	10	.	.	.
6745	4208	1	Season	season	NN
6745	4208	2	and	and	CC
6745	4208	3	set	set	VB
6745	4208	4	away	away	RP
6745	4208	5	,	,	,
6745	4208	6	the	the	DT
6745	4208	7	same	same	JJ
6745	4208	8	as	as	IN
6745	4208	9	salmon	salmon	NN
6745	4208	10	.	.	.
6745	4209	1	Serve	serve	VB
6745	4209	2	the	the	DT
6745	4209	3	same	same	JJ
6745	4209	4	as	as	IN
6745	4209	5	salmon	salmon	NN
6745	4209	6	,	,	,
6745	4209	7	except	except	IN
6745	4209	8	omit	omit	VB
6745	4209	9	the	the	DT
6745	4209	10	capers	caper	NNS
6745	4209	11	,	,	,
6745	4209	12	and	and	CC
6745	4209	13	use	use	NN
6745	4209	14	chopped	chop	VBN
6745	4209	15	pickled	pickled	JJ
6745	4209	16	beet	beet	NN
6745	4209	17	.	.	.
6745	4210	1	Salads	salad	NNS
6745	4210	2	of	of	IN
6745	4210	3	Fish	fish	NN
6745	4210	4	.	.	.
6745	4211	1	All	all	DT
6745	4211	2	kinds	kind	NNS
6745	4211	3	of	of	IN
6745	4211	4	cooked	cook	VBN
6745	4211	5	fish	fish	NN
6745	4211	6	can	can	MD
6745	4211	7	be	be	VB
6745	4211	8	served	serve	VBN
6745	4211	9	in	in	IN
6745	4211	10	salads	salad	NNS
6745	4211	11	.	.	.
6745	4212	1	Lettuce	lettuce	NN
6745	4212	2	is	be	VBZ
6745	4212	3	the	the	DT
6745	4212	4	best	good	JJS
6745	4212	5	green	green	JJ
6745	4212	6	salad	salad	NN
6745	4212	7	to	to	TO
6745	4212	8	use	use	VB
6745	4212	9	with	with	IN
6745	4212	10	them	-PRON-	PRP
6745	4212	11	,	,	,
6745	4212	12	but	but	CC
6745	4212	13	all	all	DT
6745	4212	14	green	green	JJ
6745	4212	15	vegetables	vegetable	NNS
6745	4212	16	,	,	,
6745	4212	17	when	when	WRB
6745	4212	18	cooked	cooked	JJ
6745	4212	19	and	and	CC
6745	4212	20	cold	cold	JJ
6745	4212	21	,	,	,
6745	4212	22	can	can	MD
6745	4212	23	be	be	VB
6745	4212	24	added	add	VBN
6745	4212	25	to	to	IN
6745	4212	26	the	the	DT
6745	4212	27	fish	fish	NN
6745	4212	28	and	and	CC
6745	4212	29	dressing	dressing	NN
6745	4212	30	.	.	.
6745	4213	1	The	the	DT
6745	4213	2	sardine	sardine	NN
6745	4213	3	and	and	CC
6745	4213	4	French	french	JJ
6745	4213	5	dressings	dressing	NNS
6745	4213	6	are	be	VBP
6745	4213	7	the	the	DT
6745	4213	8	best	good	JJS
6745	4213	9	to	to	TO
6745	4213	10	use	use	VB
6745	4213	11	with	with	IN
6745	4213	12	fish	fish	NN
6745	4213	13	.	.	.
6745	4214	1	Polish	Polish	NNP
6745	4214	2	Salad	Salad	NNP
6745	4214	3	.	.	.
6745	4215	1	One	one	CD
6745	4215	2	quart	quart	NN
6745	4215	3	of	of	IN
6745	4215	4	cold	cold	JJ
6745	4215	5	game	game	NN
6745	4215	6	or	or	CC
6745	4215	7	poultry	poultry	NN
6745	4215	8	,	,	,
6745	4215	9	cut	cut	VB
6745	4215	10	very	very	RB
6745	4215	11	fine	fine	RB
6745	4215	12	;	;	:
6745	4215	13	the	the	DT
6745	4215	14	French	french	JJ
6745	4215	15	dressing	dressing	NN
6745	4215	16	,	,	,
6745	4215	17	four	four	CD
6745	4215	18	hard	hard	RB
6745	4215	19	-	-	HYPH
6745	4215	20	boiled	boil	VBN
6745	4215	21	eggs	egg	NNS
6745	4215	22	,	,	,
6745	4215	23	one	one	CD
6745	4215	24	large	large	JJ
6745	4215	25	,	,	,
6745	4215	26	or	or	CC
6745	4215	27	two	two	CD
6745	4215	28	small	small	JJ
6745	4215	29	heads	head	NNS
6745	4215	30	of	of	IN
6745	4215	31	lettuce	lettuce	NN
6745	4215	32	.	.	.
6745	4216	1	Moisten	moisten	VB
6745	4216	2	the	the	DT
6745	4216	3	meat	meat	NN
6745	4216	4	with	with	IN
6745	4216	5	the	the	DT
6745	4216	6	dressing	dressing	NN
6745	4216	7	,	,	,
6745	4216	8	and	and	CC
6745	4216	9	let	let	VB
6745	4216	10	it	-PRON-	PRP
6745	4216	11	stand	stand	VB
6745	4216	12	in	in	IN
6745	4216	13	the	the	DT
6745	4216	14	ice	ice	NN
6745	4216	15	chest	chest	NN
6745	4216	16	two	two	CD
6745	4216	17	or	or	CC
6745	4216	18	three	three	CD
6745	4216	19	hours	hour	NNS
6745	4216	20	.	.	.
6745	4217	1	Rub	rub	VB
6745	4217	2	the	the	DT
6745	4217	3	yolks	yolk	NNS
6745	4217	4	of	of	IN
6745	4217	5	the	the	DT
6745	4217	6	eggs	egg	NNS
6745	4217	7	to	to	IN
6745	4217	8	a	a	DT
6745	4217	9	powder	powder	NN
6745	4217	10	,	,	,
6745	4217	11	and	and	CC
6745	4217	12	chop	chop	VB
6745	4217	13	the	the	DT
6745	4217	14	whites	white	NNS
6745	4217	15	very	very	RB
6745	4217	16	fine	fine	RB
6745	4217	17	.	.	.
6745	4218	1	Wash	wash	VB
6745	4218	2	the	the	DT
6745	4218	3	lettuce	lettuce	NN
6745	4218	4	and	and	CC
6745	4218	5	put	put	VBD
6745	4218	6	in	in	IN
6745	4218	7	the	the	DT
6745	4218	8	ice	ice	NN
6745	4218	9	chest	chest	NN
6745	4218	10	until	until	IN
6745	4218	11	serving	serve	VBG
6745	4218	12	time	time	NN
6745	4218	13	.	.	.
6745	4219	1	When	when	WRB
6745	4219	2	ready	ready	JJ
6745	4219	3	to	to	TO
6745	4219	4	serve	serve	VB
6745	4219	5	,	,	,
6745	4219	6	put	put	VB
6745	4219	7	the	the	DT
6745	4219	8	lettuce	lettuce	NN
6745	4219	9	leaves	leave	VBZ
6745	4219	10	together	together	RB
6745	4219	11	and	and	CC
6745	4219	12	cut	cut	VBN
6745	4219	13	in	in	RP
6745	4219	14	long	long	JJ
6745	4219	15	,	,	,
6745	4219	16	narrow	narrow	JJ
6745	4219	17	strips	strip	NNS
6745	4219	18	with	with	IN
6745	4219	19	a	a	DT
6745	4219	20	_	_	NNP
6745	4219	21	sharp	sharp	JJ
6745	4219	22	_	_	NNP
6745	4219	23	knife	knife	NN
6745	4219	24	,	,	,
6745	4219	25	or	or	CC
6745	4219	26	tear	tear	VB
6745	4219	27	it	-PRON-	PRP
6745	4219	28	with	with	IN
6745	4219	29	a	a	DT
6745	4219	30	fork	fork	NN
6745	4219	31	.	.	.
6745	4220	1	Arrange	arrange	VB
6745	4220	2	on	on	IN
6745	4220	3	a	a	DT
6745	4220	4	dish	dish	NN
6745	4220	5	,	,	,
6745	4220	6	heap	heap	VB
6745	4220	7	the	the	DT
6745	4220	8	meat	meat	NN
6745	4220	9	in	in	IN
6745	4220	10	the	the	DT
6745	4220	11	centre	centre	NN
6745	4220	12	,	,	,
6745	4220	13	and	and	CC
6745	4220	14	sprinkle	sprinkle	VB
6745	4220	15	the	the	DT
6745	4220	16	egg	egg	NN
6745	4220	17	over	over	IN
6745	4220	18	all	all	DT
6745	4220	19	.	.	.
6745	4221	1	Beef	Beef	NNP
6745	4221	2	Salad	Salad	NNP
6745	4221	3	.	.	.
6745	4222	1	One	one	CD
6745	4222	2	quart	quart	NN
6745	4222	3	of	of	IN
6745	4222	4	cold	cold	JJ
6745	4222	5	roasted	roast	VBN
6745	4222	6	or	or	CC
6745	4222	7	stewed	stew	VBN
6745	4222	8	beef	beef	NN
6745	4222	9	--	--	:
6745	4222	10	it	-PRON-	PRP
6745	4222	11	must	must	MD
6745	4222	12	be	be	VB
6745	4222	13	very	very	RB
6745	4222	14	tender	tender	JJ
6745	4222	15	,	,	,
6745	4222	16	double	double	PDT
6745	4222	17	the	the	DT
6745	4222	18	rule	rule	NN
6745	4222	19	for	for	IN
6745	4222	20	French	french	JJ
6745	4222	21	dressing	dressing	NN
6745	4222	22	,	,	,
6745	4222	23	one	one	CD
6745	4222	24	table	table	NN
6745	4222	25	-	-	HYPH
6745	4222	26	spoonful	spoonful	JJ
6745	4222	27	of	of	IN
6745	4222	28	chopped	chop	VBN
6745	4222	29	parsley	parsley	NN
6745	4222	30	,	,	,
6745	4222	31	and	and	CC
6745	4222	32	one	one	CD
6745	4222	33	of	of	IN
6745	4222	34	onion	onion	NN
6745	4222	35	juice	juice	NN
6745	4222	36	,	,	,
6745	4222	37	to	to	TO
6745	4222	38	be	be	VB
6745	4222	39	mixed	mix	VBN
6745	4222	40	with	with	IN
6745	4222	41	the	the	DT
6745	4222	42	dressing	dressing	NN
6745	4222	43	.	.	.
6745	4223	1	Cut	cut	VB
6745	4223	2	the	the	DT
6745	4223	3	meat	meat	NN
6745	4223	4	in	in	IN
6745	4223	5	_	_	NNP
6745	4223	6	thin	thin	JJ
6745	4223	7	_	_	NNP
6745	4223	8	slices	slice	NNS
6745	4223	9	,	,	,
6745	4223	10	and	and	CC
6745	4223	11	then	then	RB
6745	4223	12	into	into	IN
6745	4223	13	little	little	JJ
6745	4223	14	squares	square	NNS
6745	4223	15	.	.	.
6745	4224	1	Place	place	VB
6745	4224	2	a	a	DT
6745	4224	3	layer	layer	NN
6745	4224	4	in	in	IN
6745	4224	5	the	the	DT
6745	4224	6	salad	salad	NN
6745	4224	7	bowl	bowl	NN
6745	4224	8	,	,	,
6745	4224	9	sprinkle	sprinkle	VB
6745	4224	10	with	with	IN
6745	4224	11	parsley	parsley	NN
6745	4224	12	and	and	CC
6745	4224	13	dressing	dressing	NN
6745	4224	14	,	,	,
6745	4224	15	and	and	CC
6745	4224	16	continue	continue	VB
6745	4224	17	this	this	DT
6745	4224	18	until	until	IN
6745	4224	19	all	all	PDT
6745	4224	20	the	the	DT
6745	4224	21	meat	meat	NN
6745	4224	22	is	be	VBZ
6745	4224	23	used	use	VBN
6745	4224	24	.	.	.
6745	4225	1	Garnish	garnish	VB
6745	4225	2	with	with	IN
6745	4225	3	parsley	parsley	NN
6745	4225	4	,	,	,
6745	4225	5	and	and	CC
6745	4225	6	keep	keep	VB
6745	4225	7	in	in	RP
6745	4225	8	a	a	DT
6745	4225	9	cold	cold	JJ
6745	4225	10	place	place	NN
6745	4225	11	for	for	IN
6745	4225	12	one	one	CD
6745	4225	13	of	of	IN
6745	4225	14	two	two	CD
6745	4225	15	hours	hour	NNS
6745	4225	16	.	.	.
6745	4226	1	Any	any	DT
6745	4226	2	kind	kind	NN
6745	4226	3	of	of	IN
6745	4226	4	meat	meat	NN
6745	4226	5	can	can	MD
6745	4226	6	be	be	VB
6745	4226	7	used	use	VBN
6745	4226	8	instead	instead	RB
6745	4226	9	of	of	IN
6745	4226	10	beef	beef	NN
6745	4226	11	.	.	.
6745	4227	1	Meat	Meat	NNP
6745	4227	2	and	and	CC
6745	4227	3	Potato	Potato	NNP
6745	4227	4	Salad	Salad	NNP
6745	4227	5	.	.	.
6745	4228	1	Prepare	prepare	VB
6745	4228	2	the	the	DT
6745	4228	3	meat	meat	NN
6745	4228	4	as	as	IN
6745	4228	5	directed	direct	VBN
6745	4228	6	for	for	IN
6745	4228	7	beef	beef	NN
6745	4228	8	salad	salad	NN
6745	4228	9	,	,	,
6745	4228	10	using	use	VBG
6745	4228	11	,	,	,
6745	4228	12	however	however	RB
6745	4228	13	,	,	,
6745	4228	14	one	one	CD
6745	4228	15	-	-	HYPH
6745	4228	16	half	half	NN
6745	4228	17	the	the	DT
6745	4228	18	quantity	quantity	NN
6745	4228	19	.	.	.
6745	4229	1	Add	add	VB
6745	4229	2	one	one	CD
6745	4229	3	pint	pint	NN
6745	4229	4	of	of	IN
6745	4229	5	cold	cold	JJ
6745	4229	6	boiled	boil	VBN
6745	4229	7	potatoes	potato	NNS
6745	4229	8	,	,	,
6745	4229	9	cut	cut	VBN
6745	4229	10	in	in	IN
6745	4229	11	thin	thin	JJ
6745	4229	12	slices	slice	NNS
6745	4229	13	,	,	,
6745	4229	14	and	and	CC
6745	4229	15	dressing	dressing	NN
6745	4229	16	.	.	.
6745	4230	1	Garnish	garnish	VB
6745	4230	2	,	,	,
6745	4230	3	and	and	CC
6745	4230	4	set	set	VBD
6745	4230	5	away	away	RB
6745	4230	6	as	as	IN
6745	4230	7	before	before	RB
6745	4230	8	.	.	.
6745	4231	1	These	these	DT
6745	4231	2	salads	salad	NNS
6745	4231	3	can	can	MD
6745	4231	4	be	be	VB
6745	4231	5	used	use	VBN
6745	4231	6	as	as	RB
6745	4231	7	soon	soon	RB
6745	4231	8	as	as	IN
6745	4231	9	made	make	VBN
6745	4231	10	,	,	,
6745	4231	11	but	but	CC
6745	4231	12	the	the	DT
6745	4231	13	flavor	flavor	NN
6745	4231	14	is	be	VBZ
6745	4231	15	improved	improve	VBN
6745	4231	16	by	by	IN
6745	4231	17	their	-PRON-	PRP$
6745	4231	18	standing	stand	VBG
6745	4231	19	an	an	DT
6745	4231	20	hour	hour	NN
6745	4231	21	or	or	CC
6745	4231	22	more	more	JJR
6745	4231	23	.	.	.
6745	4232	1	Bouquet	Bouquet	NNP
6745	4232	2	Salad	Salad	NNP
6745	4232	3	.	.	.
6745	4233	1	Four	four	CD
6745	4233	2	hard	hard	RB
6745	4233	3	-	-	HYPH
6745	4233	4	boiled	boil	VBN
6745	4233	5	eggs	egg	NNS
6745	4233	6	,	,	,
6745	4233	7	finely	finely	RB
6745	4233	8	chopped	chop	VBN
6745	4233	9	;	;	:
6745	4233	10	one	one	CD
6745	4233	11	head	head	NN
6745	4233	12	of	of	IN
6745	4233	13	lettuce	lettuce	NN
6745	4233	14	,	,	,
6745	4233	15	or	or	CC
6745	4233	16	one	one	CD
6745	4233	17	pint	pint	NN
6745	4233	18	of	of	IN
6745	4233	19	water	water	NN
6745	4233	20	cresses	cress	NNS
6745	4233	21	;	;	:
6745	4233	22	a	a	DT
6745	4233	23	large	large	JJ
6745	4233	24	bunch	bunch	NN
6745	4233	25	of	of	IN
6745	4233	26	nasturtium	nasturtium	NN
6745	4233	27	blossoms	blossom	NNS
6745	4233	28	or	or	CC
6745	4233	29	buttercups	buttercup	NNS
6745	4233	30	,	,	,
6745	4233	31	the	the	DT
6745	4233	32	French	french	JJ
6745	4233	33	dressing	dressing	NN
6745	4233	34	,	,	,
6745	4233	35	with	with	IN
6745	4233	36	the	the	DT
6745	4233	37	addition	addition	NN
6745	4233	38	of	of	IN
6745	4233	39	one	one	CD
6745	4233	40	teaspoonful	teaspoonful	NN
6745	4233	41	of	of	IN
6745	4233	42	sugar	sugar	NN
6745	4233	43	.	.	.
6745	4234	1	Wash	wash	VB
6745	4234	2	the	the	DT
6745	4234	3	lettuce	lettuce	NN
6745	4234	4	or	or	CC
6745	4234	5	cresses	cress	NNS
6745	4234	6	,	,	,
6745	4234	7	and	and	CC
6745	4234	8	throw	throw	VB
6745	4234	9	into	into	IN
6745	4234	10	ice	ice	NN
6745	4234	11	water	water	NN
6745	4234	12	.	.	.
6745	4235	1	When	when	WRB
6745	4235	2	crisp	crisp	RB
6745	4235	3	,	,	,
6745	4235	4	take	take	VB
6745	4235	5	out	out	RP
6745	4235	6	,	,	,
6745	4235	7	and	and	CC
6745	4235	8	shake	shake	VB
6745	4235	9	out	out	RP
6745	4235	10	all	all	PDT
6745	4235	11	the	the	DT
6745	4235	12	water	water	NN
6745	4235	13	.	.	.
6745	4236	1	Cut	cut	NN
6745	4236	2	or	or	CC
6745	4236	3	tear	tear	NN
6745	4236	4	in	in	IN
6745	4236	5	pieces	piece	NNS
6745	4236	6	.	.	.
6745	4237	1	Put	put	VB
6745	4237	2	a	a	DT
6745	4237	3	layer	layer	NN
6745	4237	4	in	in	IN
6745	4237	5	the	the	DT
6745	4237	6	bowl	bowl	NN
6745	4237	7	,	,	,
6745	4237	8	with	with	IN
6745	4237	9	here	here	RB
6745	4237	10	and	and	CC
6745	4237	11	there	there	RB
6745	4237	12	a	a	DT
6745	4237	13	flower	flower	NN
6745	4237	14	,	,	,
6745	4237	15	and	and	CC
6745	4237	16	sprinkle	sprinkle	VB
6745	4237	17	in	in	IN
6745	4237	18	half	half	NN
6745	4237	19	of	of	IN
6745	4237	20	the	the	DT
6745	4237	21	egg	egg	NN
6745	4237	22	and	and	CC
6745	4237	23	half	half	PDT
6745	4237	24	the	the	DT
6745	4237	25	dressing	dressing	NN
6745	4237	26	.	.	.
6745	4238	1	Repeat	repeat	VB
6745	4238	2	this	this	DT
6745	4238	3	.	.	.
6745	4239	1	Arrange	arrange	VB
6745	4239	2	the	the	DT
6745	4239	3	flowers	flower	NNS
6745	4239	4	in	in	IN
6745	4239	5	a	a	DT
6745	4239	6	wreath	wreath	NN
6745	4239	7	,	,	,
6745	4239	8	and	and	CC
6745	4239	9	put	put	VBD
6745	4239	10	a	a	DT
6745	4239	11	few	few	JJ
6745	4239	12	in	in	IN
6745	4239	13	the	the	DT
6745	4239	14	centre	centre	NN
6745	4239	15	.	.	.
6745	4240	1	Serve	serve	VB
6745	4240	2	immediately	immediately	RB
6745	4240	3	.	.	.
6745	4241	1	Cauliflower	Cauliflower	NNP
6745	4241	2	Salad	Salad	NNP
6745	4241	3	.	.	.
6745	4242	1	Boil	Boil	NNP
6745	4242	2	one	one	CD
6745	4242	3	large	large	JJ
6745	4242	4	cauliflower	cauliflower	NN
6745	4242	5	with	with	IN
6745	4242	6	two	two	CD
6745	4242	7	quarts	quart	NNS
6745	4242	8	of	of	IN
6745	4242	9	water	water	NN
6745	4242	10	and	and	CC
6745	4242	11	one	one	CD
6745	4242	12	table-	table-	NN
6745	4242	13	spoonful	spoonful	JJ
6745	4242	14	of	of	IN
6745	4242	15	salt	salt	NN
6745	4242	16	,	,	,
6745	4242	17	for	for	IN
6745	4242	18	half	half	PDT
6745	4242	19	an	an	DT
6745	4242	20	hour	hour	NN
6745	4242	21	.	.	.
6745	4243	1	Take	take	VB
6745	4243	2	up	up	RP
6745	4243	3	and	and	CC
6745	4243	4	drain	drain	VB
6745	4243	5	.	.	.
6745	4244	1	When	when	WRB
6745	4244	2	cold	cold	JJ
6745	4244	3	,	,	,
6745	4244	4	divide	divide	VBP
6745	4244	5	into	into	IN
6745	4244	6	small	small	JJ
6745	4244	7	tufts	tuft	NNS
6745	4244	8	.	.	.
6745	4245	1	Arrange	arrange	VB
6745	4245	2	on	on	IN
6745	4245	3	the	the	DT
6745	4245	4	centre	centre	NN
6745	4245	5	of	of	IN
6745	4245	6	a	a	DT
6745	4245	7	dish	dish	NN
6745	4245	8	and	and	CC
6745	4245	9	garnish	garnish	VB
6745	4245	10	with	with	IN
6745	4245	11	a	a	DT
6745	4245	12	border	border	NN
6745	4245	13	of	of	IN
6745	4245	14	strips	strip	NNS
6745	4245	15	of	of	IN
6745	4245	16	pickled	pickle	VBN
6745	4245	17	beet	beet	NN
6745	4245	18	.	.	.
6745	4246	1	Pour	pour	VB
6745	4246	2	cream	cream	NN
6745	4246	3	dressing	dress	VBG
6745	4246	4	,	,	,
6745	4246	5	or	or	CC
6745	4246	6	a	a	DT
6745	4246	7	cupful	cupful	NN
6745	4246	8	of	of	IN
6745	4246	9	mayonnaise	mayonnaise	NN
6745	4246	10	dressing	dressing	NN
6745	4246	11	,	,	,
6745	4246	12	over	over	IN
6745	4246	13	the	the	DT
6745	4246	14	cauliflower	cauliflower	NN
6745	4246	15	.	.	.
6745	4247	1	Arrange	arrange	VB
6745	4247	2	a	a	DT
6745	4247	3	star	star	NN
6745	4247	4	of	of	IN
6745	4247	5	the	the	DT
6745	4247	6	pickled	pickled	JJ
6745	4247	7	beet	beet	NN
6745	4247	8	in	in	IN
6745	4247	9	the	the	DT
6745	4247	10	centre	centre	NN
6745	4247	11	.	.	.
6745	4248	1	Serve	serve	VB
6745	4248	2	immediately	immediately	RB
6745	4248	3	.	.	.
6745	4249	1	Asparagus	Asparagus	NNP
6745	4249	2	Salad	Salad	NNP
6745	4249	3	.	.	.
6745	4250	1	Boil	Boil	NNP
6745	4250	2	two	two	CD
6745	4250	3	bunches	bunche	NNS
6745	4250	4	of	of	IN
6745	4250	5	asparagus	asparagus	NN
6745	4250	6	with	with	IN
6745	4250	7	one	one	CD
6745	4250	8	quart	quart	NN
6745	4250	9	of	of	IN
6745	4250	10	water	water	NN
6745	4250	11	and	and	CC
6745	4250	12	one	one	CD
6745	4250	13	table-	table-	NN
6745	4250	14	spoonful	spoonful	JJ
6745	4250	15	of	of	IN
6745	4250	16	salt	salt	NN
6745	4250	17	,	,	,
6745	4250	18	for	for	IN
6745	4250	19	twenty	twenty	CD
6745	4250	20	minutes	minute	NNS
6745	4250	21	.	.	.
6745	4251	1	Take	take	VB
6745	4251	2	up	up	RP
6745	4251	3	and	and	CC
6745	4251	4	drain	drain	VB
6745	4251	5	on	on	IN
6745	4251	6	a	a	DT
6745	4251	7	sieve	sieve	NN
6745	4251	8	.	.	.
6745	4252	1	When	when	WRB
6745	4252	2	cold	cold	JJ
6745	4252	3	,	,	,
6745	4252	4	cut	cut	VBD
6745	4252	5	off	off	RP
6745	4252	6	the	the	DT
6745	4252	7	tender	tender	NN
6745	4252	8	points	point	NNS
6745	4252	9	,	,	,
6745	4252	10	and	and	CC
6745	4252	11	arrange	arrange	VB
6745	4252	12	diem	diem	RB
6745	4252	13	on	on	IN
6745	4252	14	the	the	DT
6745	4252	15	dish	dish	NN
6745	4252	16	.	.	.
6745	4253	1	Pour	pour	VB
6745	4253	2	on	on	IN
6745	4253	3	cream	cream	NN
6745	4253	4	salad	salad	NN
6745	4253	5	dressing	dressing	NN
6745	4253	6	.	.	.
6745	4254	1	Asparagus	Asparagus	NNP
6745	4254	2	and	and	CC
6745	4254	3	Salmon	Salmon	NNP
6745	4254	4	Salad	Salad	NNP
6745	4254	5	.	.	.
6745	4255	1	Prepare	prepare	VB
6745	4255	2	the	the	DT
6745	4255	3	asparagus	asparagus	NN
6745	4255	4	as	as	IN
6745	4255	5	before	before	IN
6745	4255	6	directed	direct	VBN
6745	4255	7	.	.	.
6745	4256	1	Season	season	VB
6745	4256	2	a	a	DT
6745	4256	3	quart	quart	NN
6745	4256	4	of	of	IN
6745	4256	5	cooked	cooked	JJ
6745	4256	6	salmon	salmon	NN
6745	4256	7	with	with	IN
6745	4256	8	one	one	CD
6745	4256	9	teaspoonful	teaspoonful	NN
6745	4256	10	of	of	IN
6745	4256	11	salt	salt	NN
6745	4256	12	,	,	,
6745	4256	13	one	one	CD
6745	4256	14	-	-	HYPH
6745	4256	15	third	third	NN
6745	4256	16	of	of	IN
6745	4256	17	a	a	DT
6745	4256	18	teaspoonful	teaspoonful	NN
6745	4256	19	of	of	IN
6745	4256	20	pepper	pepper	NN
6745	4256	21	,	,	,
6745	4256	22	three	three	CD
6745	4256	23	table	table	NN
6745	4256	24	-	-	HYPH
6745	4256	25	spoonfuls	spoonful	NNS
6745	4256	26	of	of	IN
6745	4256	27	oil	oil	NN
6745	4256	28	,	,	,
6745	4256	29	one	one	CD
6745	4256	30	of	of	IN
6745	4256	31	vinegar	vinegar	NN
6745	4256	32	and	and	CC
6745	4256	33	two	two	CD
6745	4256	34	of	of	IN
6745	4256	35	lemon	lemon	NN
6745	4256	36	juice	juice	NN
6745	4256	37	.	.	.
6745	4257	1	Let	let	VB
6745	4257	2	this	this	DT
6745	4257	3	stand	stand	VB
6745	4257	4	in	in	IN
6745	4257	5	the	the	DT
6745	4257	6	ice	ice	NN
6745	4257	7	chest	chest	NN
6745	4257	8	at	at	RB
6745	4257	9	least	least	RBS
6745	4257	10	two	two	CD
6745	4257	11	hours	hour	NNS
6745	4257	12	.	.	.
6745	4258	1	Arrange	arrange	VB
6745	4258	2	the	the	DT
6745	4258	3	salmon	salmon	NN
6745	4258	4	in	in	IN
6745	4258	5	the	the	DT
6745	4258	6	centre	centre	NN
6745	4258	7	of	of	IN
6745	4258	8	the	the	DT
6745	4258	9	dish	dish	NN
6745	4258	10	and	and	CC
6745	4258	11	the	the	DT
6745	4258	12	asparagus	asparagus	NN
6745	4258	13	points	point	VBZ
6745	4258	14	around	around	IN
6745	4258	15	it	-PRON-	PRP
6745	4258	16	.	.	.
6745	4259	1	Cover	cover	VB
6745	4259	2	the	the	DT
6745	4259	3	fish	fish	NN
6745	4259	4	with	with	IN
6745	4259	5	one	one	CD
6745	4259	6	cupful	cupful	NN
6745	4259	7	of	of	IN
6745	4259	8	mayonnaise	mayonnaise	NN
6745	4259	9	dressing	dressing	NN
6745	4259	10	.	.	.
6745	4260	1	Garnish	garnish	VB
6745	4260	2	the	the	DT
6745	4260	3	dish	dish	NN
6745	4260	4	with	with	IN
6745	4260	5	points	point	NNS
6745	4260	6	of	of	IN
6745	4260	7	lemon	lemon	NN
6745	4260	8	.	.	.
6745	4261	1	Green	green	JJ
6745	4261	2	peas	pea	NNS
6745	4261	3	can	can	MD
6745	4261	4	be	be	VB
6745	4261	5	used	use	VBN
6745	4261	6	instead	instead	RB
6745	4261	7	of	of	IN
6745	4261	8	asparagus	asparagus	NN
6745	4261	9	.	.	.
6745	4262	1	Cucumber	Cucumber	NNP
6745	4262	2	Salad	Salad	NNP
6745	4262	3	.	.	.
6745	4263	1	Cut	cut	VB
6745	4263	2	about	about	RB
6745	4263	3	one	one	CD
6745	4263	4	inch	inch	NN
6745	4263	5	off	off	IN
6745	4263	6	of	of	IN
6745	4263	7	the	the	DT
6745	4263	8	point	point	NN
6745	4263	9	of	of	IN
6745	4263	10	the	the	DT
6745	4263	11	cucumber	cucumber	NN
6745	4263	12	,	,	,
6745	4263	13	and	and	CC
6745	4263	14	pare	pare	NN
6745	4263	15	.	.	.
6745	4264	1	(	(	-LRB-
6745	4264	2	The	the	DT
6745	4264	3	bitter	bitter	JJ
6745	4264	4	juice	juice	NN
6745	4264	5	is	be	VBZ
6745	4264	6	in	in	IN
6745	4264	7	the	the	DT
6745	4264	8	point	point	NN
6745	4264	9	,	,	,
6745	4264	10	and	and	CC
6745	4264	11	if	if	IN
6745	4264	12	this	this	DT
6745	4264	13	is	be	VBZ
6745	4264	14	not	not	RB
6745	4264	15	cut	cut	VBN
6745	4264	16	off	off	RP
6745	4264	17	before	before	IN
6745	4264	18	paring	paring	NN
6745	4264	19	,	,	,
6745	4264	20	the	the	DT
6745	4264	21	knife	knife	NN
6745	4264	22	carries	carry	VBZ
6745	4264	23	the	the	DT
6745	4264	24	flavor	flavor	NN
6745	4264	25	all	all	RB
6745	4264	26	through	through	IN
6745	4264	27	the	the	DT
6745	4264	28	cucumber	cucumber	NN
6745	4264	29	.	.	.
6745	4264	30	)	)	-RRB-
6745	4265	1	Cut	cut	NN
6745	4265	2	in	in	IN
6745	4265	3	thin	thin	JJ
6745	4265	4	slices	slice	NNS
6745	4265	5	,	,	,
6745	4265	6	cover	cover	VBP
6745	4265	7	with	with	IN
6745	4265	8	cold	cold	JJ
6745	4265	9	water	water	NN
6745	4265	10	,	,	,
6745	4265	11	and	and	CC
6745	4265	12	let	let	VB
6745	4265	13	stand	stand	VB
6745	4265	14	half	half	PDT
6745	4265	15	an	an	DT
6745	4265	16	hour	hour	NN
6745	4265	17	.	.	.
6745	4266	1	Drain	drain	VB
6745	4266	2	,	,	,
6745	4266	3	and	and	CC
6745	4266	4	season	season	NN
6745	4266	5	with	with	IN
6745	4266	6	French	french	JJ
6745	4266	7	dressing	dressing	NN
6745	4266	8	.	.	.
6745	4267	1	If	if	IN
6745	4267	2	oil	oil	NN
6745	4267	3	is	be	VBZ
6745	4267	4	not	not	RB
6745	4267	5	liked	like	VBN
6745	4267	6	it	-PRON-	PRP
6745	4267	7	can	can	MD
6745	4267	8	be	be	VB
6745	4267	9	omitted	omit	VBN
6745	4267	10	.	.	.
6745	4268	1	Tomato	Tomato	NNP
6745	4268	2	Salad	Salad	NNP
6745	4268	3	.	.	.
6745	4269	1	Pare	pare	VB
6745	4269	2	ripe	ripe	JJ
6745	4269	3	tomatoes	tomato	NNS
6745	4269	4	(	(	-LRB-
6745	4269	5	which	which	WDT
6745	4269	6	should	should	MD
6745	4269	7	be	be	VB
6745	4269	8	very	very	RB
6745	4269	9	cold	cold	JJ
6745	4269	10	)	)	-RRB-
6745	4269	11	,	,	,
6745	4269	12	and	and	CC
6745	4269	13	cut	cut	VBN
6745	4269	14	in	in	IN
6745	4269	15	thin	thin	JJ
6745	4269	16	slices	slice	NNS
6745	4269	17	.	.	.
6745	4270	1	Arrange	arrange	VB
6745	4270	2	on	on	IN
6745	4270	3	a	a	DT
6745	4270	4	flat	flat	JJ
6745	4270	5	dish	dish	NN
6745	4270	6	.	.	.
6745	4271	1	Put	put	VB
6745	4271	2	one	one	CD
6745	4271	3	teaspoonful	teaspoonful	NN
6745	4271	4	of	of	IN
6745	4271	5	mayonnaise	mayonnaise	NN
6745	4271	6	dressing	dressing	NN
6745	4271	7	in	in	IN
6745	4271	8	the	the	DT
6745	4271	9	centre	centre	NN
6745	4271	10	of	of	IN
6745	4271	11	each	each	DT
6745	4271	12	slice	slice	NN
6745	4271	13	.	.	.
6745	4272	1	Place	place	VB
6745	4272	2	a	a	DT
6745	4272	3	delicate	delicate	JJ
6745	4272	4	border	border	NN
6745	4272	5	of	of	IN
6745	4272	6	parsley	parsley	NN
6745	4272	7	around	around	IN
6745	4272	8	the	the	DT
6745	4272	9	dish	dish	NN
6745	4272	10	,	,	,
6745	4272	11	and	and	CC
6745	4272	12	a	a	DT
6745	4272	13	sprig	sprig	NN
6745	4272	14	here	here	RB
6745	4272	15	and	and	CC
6745	4272	16	there	there	RB
6745	4272	17	between	between	IN
6745	4272	18	the	the	DT
6745	4272	19	slices	slice	NNS
6745	4272	20	of	of	IN
6745	4272	21	tomato	tomato	NNP
6745	4272	22	.	.	.
6745	4273	1	Cabbage	Cabbage	NNP
6745	4273	2	Salad	Salad	NNP
6745	4273	3	.	.	.
6745	4274	1	One	one	CD
6745	4274	2	large	large	JJ
6745	4274	3	head	head	NN
6745	4274	4	of	of	IN
6745	4274	5	cabbage	cabbage	NN
6745	4274	6	,	,	,
6745	4274	7	twelve	twelve	CD
6745	4274	8	eggs	egg	NNS
6745	4274	9	,	,	,
6745	4274	10	two	two	CD
6745	4274	11	small	small	JJ
6745	4274	12	cupfuls	cupful	NNS
6745	4274	13	of	of	IN
6745	4274	14	sugar	sugar	NN
6745	4274	15	,	,	,
6745	4274	16	two	two	CD
6745	4274	17	teaspoonfuls	teaspoonful	NNS
6745	4274	18	of	of	IN
6745	4274	19	salt	salt	NN
6745	4274	20	,	,	,
6745	4274	21	one	one	CD
6745	4274	22	table	table	NN
6745	4274	23	-	-	HYPH
6745	4274	24	spoonful	spoonful	JJ
6745	4274	25	of	of	IN
6745	4274	26	melted	melted	JJ
6745	4274	27	butter	butter	NN
6745	4274	28	,	,	,
6745	4274	29	two	two	CD
6745	4274	30	teaspoonfuls	teaspoonful	NNS
6745	4274	31	of	of	IN
6745	4274	32	mustard	mustard	NN
6745	4274	33	,	,	,
6745	4274	34	one	one	CD
6745	4274	35	cupful	cupful	NN
6745	4274	36	of	of	IN
6745	4274	37	vinegar	vinegar	NN
6745	4274	38	,	,	,
6745	4274	39	or	or	CC
6745	4274	40	more	more	JJR
6745	4274	41	,	,	,
6745	4274	42	if	if	IN
6745	4274	43	you	-PRON-	PRP
6745	4274	44	like	like	VBP
6745	4274	45	.	.	.
6745	4275	1	Divide	divide	VB
6745	4275	2	the	the	DT
6745	4275	3	cabbage	cabbage	NN
6745	4275	4	into	into	IN
6745	4275	5	four	four	CD
6745	4275	6	pieces	piece	NNS
6745	4275	7	,	,	,
6745	4275	8	and	and	CC
6745	4275	9	wash	wash	VB
6745	4275	10	well	well	RB
6745	4275	11	in	in	IN
6745	4275	12	cold	cold	JJ
6745	4275	13	water	water	NN
6745	4275	14	.	.	.
6745	4276	1	Take	take	VB
6745	4276	2	off	off	RP
6745	4276	3	all	all	PDT
6745	4276	4	the	the	DT
6745	4276	5	wilted	wilted	JJ
6745	4276	6	leaves	leave	NNS
6745	4276	7	and	and	CC
6745	4276	8	cut	cut	VBD
6745	4276	9	out	out	RP
6745	4276	10	the	the	DT
6745	4276	11	tough	tough	JJ
6745	4276	12	,	,	,
6745	4276	13	hard	hard	JJ
6745	4276	14	parts	part	NNS
6745	4276	15	.	.	.
6745	4277	1	Cut	cut	VB
6745	4277	2	the	the	DT
6745	4277	3	cabbage	cabbage	NN
6745	4277	4	very	very	RB
6745	4277	5	fine	fine	RB
6745	4277	6	with	with	IN
6745	4277	7	a	a	DT
6745	4277	8	_	_	NNP
6745	4277	9	sharp	sharp	JJ
6745	4277	10	_	_	NNP
6745	4277	11	knife	knife	NN
6745	4277	12	.	.	.
6745	4278	1	Have	have	VBP
6745	4278	2	the	the	DT
6745	4278	3	eggs	egg	NNS
6745	4278	4	boiled	boil	VBN
6745	4278	5	hard	hard	RB
6745	4278	6	,	,	,
6745	4278	7	and	and	CC
6745	4278	8	ten	ten	CD
6745	4278	9	of	of	IN
6745	4278	10	them	-PRON-	PRP
6745	4278	11	chopped	chop	VBD
6745	4278	12	fine	fine	RB
6745	4278	13	.	.	.
6745	4279	1	Add	add	VB
6745	4279	2	these	these	DT
6745	4279	3	and	and	CC
6745	4279	4	the	the	DT
6745	4279	5	other	other	JJ
6745	4279	6	ingredients	ingredient	NNS
6745	4279	7	to	to	IN
6745	4279	8	the	the	DT
6745	4279	9	cabbage	cabbage	NN
6745	4279	10	.	.	.
6745	4280	1	Arrange	arrange	VB
6745	4280	2	on	on	IN
6745	4280	3	a	a	DT
6745	4280	4	dish	dish	NN
6745	4280	5	and	and	CC
6745	4280	6	garnish	garnish	VB
6745	4280	7	with	with	IN
6745	4280	8	the	the	DT
6745	4280	9	two	two	CD
6745	4280	10	remaining	remain	VBG
6745	4280	11	eggs	egg	NNS
6745	4280	12	and	and	CC
6745	4280	13	pickled	pickle	VBN
6745	4280	14	beets	beet	NNS
6745	4280	15	.	.	.
6745	4281	1	Hot	hot	JJ
6745	4281	2	Cabbage	Cabbage	NNP
6745	4281	3	Salad	Salad	NNP
6745	4281	4	.	.	.
6745	4282	1	One	one	CD
6745	4282	2	quart	quart	NN
6745	4282	3	of	of	IN
6745	4282	4	finely	finely	RB
6745	4282	5	-	-	HYPH
6745	4282	6	shaved	shave	VBN
6745	4282	7	cabbage	cabbage	NN
6745	4282	8	,	,	,
6745	4282	9	two	two	CD
6745	4282	10	table	table	NN
6745	4282	11	-	-	HYPH
6745	4282	12	spoonfuls	spoonful	NNS
6745	4282	13	of	of	IN
6745	4282	14	bacon	bacon	NN
6745	4282	15	or	or	CC
6745	4282	16	pork	pork	NN
6745	4282	17	fat	fat	NN
6745	4282	18	,	,	,
6745	4282	19	two	two	CD
6745	4282	20	large	large	JJ
6745	4282	21	slices	slice	NNS
6745	4282	22	of	of	IN
6745	4282	23	onion	onion	NN
6745	4282	24	,	,	,
6745	4282	25	minced	mince	VBN
6745	4282	26	_	_	NNP
6745	4282	27	very	very	RB
6745	4282	28	fine	fine	JJ
6745	4282	29	_	_	NNP
6745	4282	30	;	;	:
6745	4282	31	one	one	CD
6745	4282	32	teaspoonful	teaspoonful	NN
6745	4282	33	of	of	IN
6745	4282	34	salt	salt	NN
6745	4282	35	,	,	,
6745	4282	36	one	one	CD
6745	4282	37	-	-	HYPH
6745	4282	38	fourth	fourth	NN
6745	4282	39	of	of	IN
6745	4282	40	a	a	DT
6745	4282	41	teaspoonful	teaspoonful	NN
6745	4282	42	of	of	IN
6745	4282	43	pepper	pepper	NN
6745	4282	44	,	,	,
6745	4282	45	half	half	PDT
6745	4282	46	a	a	DT
6745	4282	47	cupful	cupful	NN
6745	4282	48	of	of	IN
6745	4282	49	vinegar	vinegar	NN
6745	4282	50	,	,	,
6745	4282	51	one	one	CD
6745	4282	52	teaspoonful	teaspoonful	NN
6745	4282	53	of	of	IN
6745	4282	54	sugar	sugar	NN
6745	4282	55	.	.	.
6745	4283	1	Pry	Pry	NNP
6745	4283	2	the	the	DT
6745	4283	3	onion	onion	NN
6745	4283	4	in	in	IN
6745	4283	5	the	the	DT
6745	4283	6	fat	fat	NN
6745	4283	7	until	until	IN
6745	4283	8	it	-PRON-	PRP
6745	4283	9	becomes	become	VBZ
6745	4283	10	yellow	yellow	JJ
6745	4283	11	;	;	:
6745	4283	12	then	then	RB
6745	4283	13	add	add	VB
6745	4283	14	the	the	DT
6745	4283	15	other	other	JJ
6745	4283	16	ingredients	ingredient	NNS
6745	4283	17	.	.	.
6745	4284	1	Pour	pour	VB
6745	4284	2	the	the	DT
6745	4284	3	hot	hot	JJ
6745	4284	4	mixture	mixture	NN
6745	4284	5	on	on	IN
6745	4284	6	the	the	DT
6745	4284	7	cabbage	cabbage	NN
6745	4284	8	.	.	.
6745	4285	1	Stir	stir	VB
6745	4285	2	well	well	RB
6745	4285	3	,	,	,
6745	4285	4	and	and	CC
6745	4285	5	serve	serve	VB
6745	4285	6	at	at	IN
6745	4285	7	once	once	RB
6745	4285	8	.	.	.
6745	4286	1	Lettuce	lettuce	NN
6745	4286	2	can	can	MD
6745	4286	3	be	be	VB
6745	4286	4	served	serve	VBN
6745	4286	5	in	in	IN
6745	4286	6	the	the	DT
6745	4286	7	same	same	JJ
6745	4286	8	manner	manner	NN
6745	4286	9	.	.	.
6745	4287	1	Vegetable	Vegetable	NNP
6745	4287	2	Salad	Salad	NNP
6745	4287	3	.	.	.
6745	4288	1	A	a	DT
6745	4288	2	spoonful	spoonful	JJ
6745	4288	3	of	of	IN
6745	4288	4	green	green	JJ
6745	4288	5	parsley	parsley	NN
6745	4288	6	,	,	,
6745	4288	7	chopped	chop	VBD
6745	4288	8	fine	fine	RB
6745	4288	9	with	with	IN
6745	4288	10	a	a	DT
6745	4288	11	knife	knife	NN
6745	4288	12	;	;	:
6745	4288	13	six	six	CD
6745	4288	14	potatoes	potato	NNS
6745	4288	15	,	,	,
6745	4288	16	half	half	NN
6745	4288	17	of	of	IN
6745	4288	18	a	a	DT
6745	4288	19	small	small	JJ
6745	4288	20	turnip	turnip	NN
6745	4288	21	,	,	,
6745	4288	22	half	half	NN
6745	4288	23	of	of	IN
6745	4288	24	a	a	DT
6745	4288	25	carrot	carrot	NN
6745	4288	26	,	,	,
6745	4288	27	one	one	CD
6745	4288	28	small	small	JJ
6745	4288	29	beet	beet	NN
6745	4288	30	.	.	.
6745	4289	1	Cut	cut	VB
6745	4289	2	the	the	DT
6745	4289	3	potatoes	potato	NNS
6745	4289	4	in	in	IN
6745	4289	5	small	small	JJ
6745	4289	6	slices	slice	NNS
6745	4289	7	,	,	,
6745	4289	8	the	the	DT
6745	4289	9	beet	beet	NN
6745	4289	10	a	a	DT
6745	4289	11	little	little	JJ
6745	4289	12	finer	fine	JJR
6745	4289	13	,	,	,
6745	4289	14	and	and	CC
6745	4289	15	the	the	DT
6745	4289	16	turnip	turnip	NN
6745	4289	17	and	and	CC
6745	4289	18	carrot	carrot	NNP
6745	4289	19	very	very	RB
6745	4289	20	fine	fine	RB
6745	4289	21	.	.	.
6745	4290	1	Mix	mix	VB
6745	4290	2	all	all	DT
6745	4290	3	thoroughly	thoroughly	RB
6745	4290	4	.	.	.
6745	4291	1	Sprinkle	sprinkle	VB
6745	4291	2	with	with	IN
6745	4291	3	a	a	DT
6745	4291	4	scant	scant	JJ
6745	4291	5	teaspoonful	teaspoonful	NN
6745	4291	6	of	of	IN
6745	4291	7	salt	salt	NN
6745	4291	8	--	--	:
6745	4291	9	unless	unless	IN
6745	4291	10	the	the	DT
6745	4291	11	vegetables	vegetable	NNS
6745	4291	12	were	be	VBD
6745	4291	13	salted	salt	VBN
6745	4291	14	in	in	IN
6745	4291	15	cooking	cooking	NN
6745	4291	16	,	,	,
6745	4291	17	and	and	CC
6745	4291	18	add	add	VB
6745	4291	19	the	the	DT
6745	4291	20	whole	whole	JJ
6745	4291	21	French	french	JJ
6745	4291	22	dressing	dressing	NN
6745	4291	23	,	,	,
6745	4291	24	or	or	CC
6745	4291	25	half	half	PDT
6745	4291	26	a	a	DT
6745	4291	27	cupful	cupful	NN
6745	4291	28	of	of	IN
6745	4291	29	the	the	DT
6745	4291	30	boiled	boil	VBN
6745	4291	31	dressing	dressing	NN
6745	4291	32	.	.	.
6745	4292	1	Keep	keep	VB
6745	4292	2	very	very	RB
6745	4292	3	cool	cool	JJ
6745	4292	4	until	until	IN
6745	4292	5	served	serve	VBN
6745	4292	6	.	.	.
6745	4293	1	Red	red	JJ
6745	4293	2	Vegetable	vegetable	NN
6745	4293	3	Salad	Salad	NNP
6745	4293	4	.	.	.
6745	4294	1	One	one	CD
6745	4294	2	pint	pint	NN
6745	4294	3	of	of	IN
6745	4294	4	cold	cold	JJ
6745	4294	5	boiled	boil	VBN
6745	4294	6	potatoes	potato	NNS
6745	4294	7	,	,	,
6745	4294	8	one	one	CD
6745	4294	9	pint	pint	NN
6745	4294	10	of	of	IN
6745	4294	11	cold	cold	JJ
6745	4294	12	boiled	boil	VBN
6745	4294	13	beets	beet	NNS
6745	4294	14	,	,	,
6745	4294	15	one	one	CD
6745	4294	16	pint	pint	NN
6745	4294	17	of	of	IN
6745	4294	18	uncooked	uncooked	JJ
6745	4294	19	red	red	JJ
6745	4294	20	cabbage	cabbage	NN
6745	4294	21	,	,	,
6745	4294	22	six	six	CD
6745	4294	23	table	table	NN
6745	4294	24	-	-	HYPH
6745	4294	25	spoonfuls	spoonful	NNS
6745	4294	26	of	of	IN
6745	4294	27	oil	oil	NN
6745	4294	28	,	,	,
6745	4294	29	eight	eight	CD
6745	4294	30	of	of	IN
6745	4294	31	red	red	JJ
6745	4294	32	vinegar	vinegar	NN
6745	4294	33	(	(	-LRB-
6745	4294	34	that	that	IN
6745	4294	35	in	in	IN
6745	4294	36	which	which	WDT
6745	4294	37	beets	beet	NNS
6745	4294	38	have	have	VBP
6745	4294	39	been	be	VBN
6745	4294	40	pickled	pickle	VBN
6745	4294	41	)	)	-RRB-
6745	4294	42	,	,	,
6745	4294	43	two	two	CD
6745	4294	44	teaspoonfuls	teaspoonful	NNS
6745	4294	45	of	of	IN
6745	4294	46	salt	salt	NN
6745	4294	47	(	(	-LRB-
6745	4294	48	unless	unless	IN
6745	4294	49	the	the	DT
6745	4294	50	vegetables	vegetable	NNS
6745	4294	51	have	have	VBP
6745	4294	52	been	be	VBN
6745	4294	53	cooked	cook	VBN
6745	4294	54	in	in	IN
6745	4294	55	salted	salt	VBN
6745	4294	56	water	water	NN
6745	4294	57	)	)	-RRB-
6745	4294	58	,	,	,
6745	4294	59	half	half	PDT
6745	4294	60	a	a	DT
6745	4294	61	teaspoonful	teaspoonful	NN
6745	4294	62	of	of	IN
6745	4294	63	pepper	pepper	NN
6745	4294	64	.	.	.
6745	4295	1	Cut	cut	VB
6745	4295	2	the	the	DT
6745	4295	3	potatoes	potato	NNS
6745	4295	4	in	in	IN
6745	4295	5	_	_	NNP
6745	4295	6	thin	thin	JJ
6745	4295	7	_	_	NNP
6745	4295	8	slices	slice	NNS
6745	4295	9	and	and	CC
6745	4295	10	the	the	DT
6745	4295	11	beets	beet	NNS
6745	4295	12	fine	fine	JJ
6745	4295	13	,	,	,
6745	4295	14	and	and	CC
6745	4295	15	slice	slice	VB
6745	4295	16	the	the	DT
6745	4295	17	cabbage	cabbage	NN
6745	4295	18	as	as	RB
6745	4295	19	thin	thin	JJ
6745	4295	20	as	as	IN
6745	4295	21	possible	possible	JJ
6745	4295	22	.	.	.
6745	4296	1	Mix	mix	VB
6745	4296	2	all	all	PDT
6745	4296	3	the	the	DT
6745	4296	4	ingredients	ingredient	NNS
6745	4296	5	.	.	.
6745	4297	1	Let	let	VB
6745	4297	2	stand	stand	VB
6745	4297	3	in	in	IN
6745	4297	4	a	a	DT
6745	4297	5	cold	cold	JJ
6745	4297	6	place	place	NN
6745	4297	7	one	one	CD
6745	4297	8	hour	hour	NN
6745	4297	9	;	;	:
6745	4297	10	then	then	RB
6745	4297	11	serve	serve	VB
6745	4297	12	.	.	.
6745	4298	1	Red	red	JJ
6745	4298	2	cabbage	cabbage	NN
6745	4298	3	and	and	CC
6745	4298	4	celery	celery	NN
6745	4298	5	may	may	MD
6745	4298	6	be	be	VB
6745	4298	7	used	use	VBN
6745	4298	8	together	together	RB
6745	4298	9	.	.	.
6745	4299	1	Use	use	VB
6745	4299	2	the	the	DT
6745	4299	3	French	french	JJ
6745	4299	4	dressing	dressing	NN
6745	4299	5	.	.	.
6745	4300	1	Potato	Potato	NNP
6745	4300	2	Salad	Salad	NNP
6745	4300	3	.	.	.
6745	4301	1	Ten	ten	CD
6745	4301	2	potatoes	potato	NNS
6745	4301	3	,	,	,
6745	4301	4	cut	cut	VBD
6745	4301	5	fine	fine	RB
6745	4301	6	;	;	:
6745	4301	7	the	the	DT
6745	4301	8	French	french	JJ
6745	4301	9	dressing	dressing	NN
6745	4301	10	,	,	,
6745	4301	11	with	with	IN
6745	4301	12	four	four	CD
6745	4301	13	or	or	CC
6745	4301	14	five	five	CD
6745	4301	15	drops	drop	NNS
6745	4301	16	of	of	IN
6745	4301	17	onion	onion	NN
6745	4301	18	juice	juice	NN
6745	4301	19	in	in	IN
6745	4301	20	it	-PRON-	PRP
6745	4301	21	,	,	,
6745	4301	22	and	and	CC
6745	4301	23	one	one	CD
6745	4301	24	table	table	NN
6745	4301	25	-	-	HYPH
6745	4301	26	spoonful	spoonful	JJ
6745	4301	27	of	of	IN
6745	4301	28	chopped	chop	VBN
6745	4301	29	parsley	parsley	NN
6745	4301	30	.	.	.
6745	4302	1	Potato	Potato	NNP
6745	4302	2	Salad	Salad	NNP
6745	4302	3	,	,	,
6745	4302	4	No	no	UH
6745	4302	5	.	.	.
6745	4303	1	2	2	LS
6745	4303	2	.	.	.
6745	4304	1	One	one	CD
6745	4304	2	quart	quart	NN
6745	4304	3	of	of	IN
6745	4304	4	potatoes	potato	NNS
6745	4304	5	,	,	,
6745	4304	6	two	two	CD
6745	4304	7	table	table	NN
6745	4304	8	-	-	HYPH
6745	4304	9	spoonfuls	spoonful	NNS
6745	4304	10	of	of	IN
6745	4304	11	grated	grate	VBN
6745	4304	12	onion	onion	NN
6745	4304	13	,	,	,
6745	4304	14	two	two	CD
6745	4304	15	of	of	IN
6745	4304	16	chopped	chop	VBN
6745	4304	17	parsley	parsley	NN
6745	4304	18	,	,	,
6745	4304	19	four	four	CD
6745	4304	20	of	of	IN
6745	4304	21	chopped	chop	VBN
6745	4304	22	beet	beet	NN
6745	4304	23	and	and	CC
6745	4304	24	enough	enough	JJ
6745	4304	25	of	of	IN
6745	4304	26	any	any	DT
6745	4304	27	of	of	IN
6745	4304	28	the	the	DT
6745	4304	29	dressings	dressing	NNS
6745	4304	30	to	to	TO
6745	4304	31	make	make	VB
6745	4304	32	moist	moist	NN
6745	4304	33	.	.	.
6745	4305	1	The	the	DT
6745	4305	2	sardine	sardine	NN
6745	4305	3	is	be	VBZ
6745	4305	4	the	the	DT
6745	4305	5	best	good	JJS
6745	4305	6	for	for	IN
6745	4305	7	this	this	DT
6745	4305	8	.	.	.
6745	4306	1	Pare	pare	VB
6745	4306	2	and	and	CC
6745	4306	3	cut	cut	VBD
6745	4306	4	the	the	DT
6745	4306	5	potatoes	potato	NNS
6745	4306	6	in	in	IN
6745	4306	7	thin	thin	JJ
6745	4306	8	slices	slice	NNS
6745	4306	9	,	,	,
6745	4306	10	while	while	IN
6745	4306	11	hot	hot	JJ
6745	4306	12	.	.	.
6745	4307	1	Mix	mix	VB
6745	4307	2	the	the	DT
6745	4307	3	other	other	JJ
6745	4307	4	ingredients	ingredient	NNS
6745	4307	5	with	with	IN
6745	4307	6	them	-PRON-	PRP
6745	4307	7	,	,	,
6745	4307	8	and	and	CC
6745	4307	9	put	put	VBD
6745	4307	10	away	away	RB
6745	4307	11	in	in	IN
6745	4307	12	a	a	DT
6745	4307	13	cool	cool	JJ
6745	4307	14	place	place	NN
6745	4307	15	until	until	IN
6745	4307	16	serving	serve	VBG
6745	4307	17	time	time	NN
6745	4307	18	.	.	.
6745	4308	1	This	this	DT
6745	4308	2	is	be	VBZ
6745	4308	3	better	well	JJR
6745	4308	4	for	for	IN
6745	4308	5	standing	stand	VBG
6745	4308	6	two	two	CD
6745	4308	7	or	or	CC
6745	4308	8	three	three	CD
6745	4308	9	hours	hour	NNS
6745	4308	10	.	.	.
6745	4309	1	Cooked	cook	VBN
6745	4309	2	Vegetables	vegetable	NNS
6745	4309	3	in	in	IN
6745	4309	4	Salad	Salad	NNP
6745	4309	5	.	.	.
6745	4310	1	Nearly	nearly	RB
6745	4310	2	every	every	DT
6745	4310	3	kind	kind	NN
6745	4310	4	of	of	IN
6745	4310	5	cooked	cook	VBN
6745	4310	6	vegetables	vegetable	NNS
6745	4310	7	can	can	MD
6745	4310	8	be	be	VB
6745	4310	9	served	serve	VBN
6745	4310	10	in	in	IN
6745	4310	11	salads	salad	NNS
6745	4310	12	.	.	.
6745	4311	1	They	-PRON-	PRP
6745	4311	2	can	can	MD
6745	4311	3	be	be	VB
6745	4311	4	served	serve	VBN
6745	4311	5	separately	separately	RB
6745	4311	6	or	or	CC
6745	4311	7	mixed	mix	VBN
6745	4311	8	.	.	.
6745	4312	1	They	-PRON-	PRP
6745	4312	2	must	must	MD
6745	4312	3	be	be	VB
6745	4312	4	cold	cold	JJ
6745	4312	5	and	and	CC
6745	4312	6	well	well	RB
6745	4312	7	drained	drain	VBN
6745	4312	8	before	before	IN
6745	4312	9	the	the	DT
6745	4312	10	dressing	dressing	NN
6745	4312	11	is	be	VBZ
6745	4312	12	added	add	VBN
6745	4312	13	.	.	.
6745	4313	1	Any	any	DT
6745	4313	2	of	of	IN
6745	4313	3	the	the	DT
6745	4313	4	dressings	dressing	NNS
6745	4313	5	given	give	VBN
6745	4313	6	,	,	,
6745	4313	7	except	except	IN
6745	4313	8	sardine	sardine	NN
6745	4313	9	,	,	,
6745	4313	10	can	can	MD
6745	4313	11	be	be	VB
6745	4313	12	used	use	VBN
6745	4313	13	.	.	.
6745	4314	1	Dressed	Dressed	NNP
6745	4314	2	Celery	Celery	NNP
6745	4314	3	.	.	.
6745	4315	1	Scrape	scrape	VB
6745	4315	2	and	and	CC
6745	4315	3	wash	wash	VB
6745	4315	4	the	the	DT
6745	4315	5	celery	celery	NN
6745	4315	6	.	.	.
6745	4316	1	Let	let	VB
6745	4316	2	it	-PRON-	PRP
6745	4316	3	stand	stand	VB
6745	4316	4	in	in	IN
6745	4316	5	ice	ice	NN
6745	4316	6	water	water	NN
6745	4316	7	twenty	twenty	CD
6745	4316	8	minutes	minute	NNS
6745	4316	9	,	,	,
6745	4316	10	and	and	CC
6745	4316	11	shake	shake	VB
6745	4316	12	dry	dry	JJ
6745	4316	13	.	.	.
6745	4317	1	With	with	IN
6745	4317	2	a	a	DT
6745	4317	3	sharp	sharp	JJ
6745	4317	4	knife	knife	NN
6745	4317	5	,	,	,
6745	4317	6	cut	cut	VBD
6745	4317	7	it	-PRON-	PRP
6745	4317	8	in	in	IN
6745	4317	9	pieces	piece	NNS
6745	4317	10	about	about	IN
6745	4317	11	an	an	DT
6745	4317	12	inch	inch	NN
6745	4317	13	long	long	RB
6745	4317	14	.	.	.
6745	4318	1	Put	put	VB
6745	4318	2	in	in	IN
6745	4318	3	the	the	DT
6745	4318	4	ice	ice	NN
6745	4318	5	chest	chest	NN
6745	4318	6	until	until	IN
6745	4318	7	serving	serve	VBG
6745	4318	8	time	time	NN
6745	4318	9	;	;	:
6745	4318	10	then	then	RB
6745	4318	11	moisten	moisten	VB
6745	4318	12	well	well	RB
6745	4318	13	with	with	IN
6745	4318	14	mayonnaise	mayonnaise	NN
6745	4318	15	dressing	dressing	NN
6745	4318	16	.	.	.
6745	4319	1	Arrange	arrange	NN
6745	4319	2	in	in	IN
6745	4319	3	the	the	DT
6745	4319	4	salad	salad	NN
6745	4319	5	bowl	bowl	NN
6745	4319	6	or	or	CC
6745	4319	7	on	on	IN
6745	4319	8	a	a	DT
6745	4319	9	flat	flat	JJ
6745	4319	10	dish	dish	NN
6745	4319	11	.	.	.
6745	4320	1	Garnish	garnish	VB
6745	4320	2	with	with	IN
6745	4320	3	a	a	DT
6745	4320	4	border	border	NN
6745	4320	5	of	of	IN
6745	4320	6	white	white	JJ
6745	4320	7	celery	celery	NN
6745	4320	8	leaves	leave	NNS
6745	4320	9	or	or	CC
6745	4320	10	water	water	NN
6745	4320	11	-	-	HYPH
6745	4320	12	cresses	cress	NNS
6745	4320	13	.	.	.
6745	4321	1	When	when	WRB
6745	4321	2	served	serve	VBN
6745	4321	3	on	on	IN
6745	4321	4	a	a	DT
6745	4321	5	flat	flat	JJ
6745	4321	6	dish	dish	NN
6745	4321	7	,	,	,
6745	4321	8	points	point	NNS
6745	4321	9	of	of	IN
6745	4321	10	pickled	pickled	JJ
6745	4321	11	beets	beet	NNS
6745	4321	12	,	,	,
6745	4321	13	arranged	arrange	VBN
6745	4321	14	around	around	IN
6745	4321	15	the	the	DT
6745	4321	16	base	base	NN
6745	4321	17	,	,	,
6745	4321	18	make	make	VB
6745	4321	19	an	an	DT
6745	4321	20	agreeable	agreeable	JJ
6745	4321	21	change	change	NN
6745	4321	22	.	.	.
6745	4322	1	Lettuce	lettuce	NN
6745	4322	2	Salad	Salad	NNP
6745	4322	3	.	.	.
6745	4323	1	Two	two	CD
6745	4323	2	small	small	JJ
6745	4323	3	,	,	,
6745	4323	4	or	or	CC
6745	4323	5	one	one	CD
6745	4323	6	large	large	JJ
6745	4323	7	head	head	NN
6745	4323	8	of	of	IN
6745	4323	9	lettuce	lettuce	NN
6745	4323	10	.	.	.
6745	4324	1	Break	break	VB
6745	4324	2	off	off	RP
6745	4324	3	all	all	PDT
6745	4324	4	the	the	DT
6745	4324	5	leaves	leave	NNS
6745	4324	6	carefully	carefully	RB
6745	4324	7	,	,	,
6745	4324	8	wash	wash	VB
6745	4324	9	each	each	DT
6745	4324	10	separately	separately	RB
6745	4324	11	,	,	,
6745	4324	12	and	and	CC
6745	4324	13	throw	throw	VB
6745	4324	14	into	into	IN
6745	4324	15	a	a	DT
6745	4324	16	pan	pan	NN
6745	4324	17	of	of	IN
6745	4324	18	ice	ice	NN
6745	4324	19	water	water	NN
6745	4324	20	,	,	,
6745	4324	21	where	where	WRB
6745	4324	22	they	-PRON-	PRP
6745	4324	23	should	should	MD
6745	4324	24	remain	remain	VB
6745	4324	25	an	an	DT
6745	4324	26	hour	hour	NN
6745	4324	27	.	.	.
6745	4325	1	Put	put	VB
6745	4325	2	them	-PRON-	PRP
6745	4325	3	in	in	IN
6745	4325	4	a	a	DT
6745	4325	5	wire	wire	NN
6745	4325	6	basket	basket	NN
6745	4325	7	or	or	CC
6745	4325	8	coarse	coarse	JJ
6745	4325	9	towel	towel	NN
6745	4325	10	,	,	,
6745	4325	11	and	and	CC
6745	4325	12	_	_	NNP
6745	4325	13	shake	shake	VBP
6745	4325	14	_	_	NNP
6745	4325	15	out	out	RP
6745	4325	16	all	all	PDT
6745	4325	17	the	the	DT
6745	4325	18	water	water	NN
6745	4325	19	.	.	.
6745	4326	1	Either	either	CC
6745	4326	2	cut	cut	VB
6745	4326	3	the	the	DT
6745	4326	4	leaves	leave	NNS
6745	4326	5	with	with	IN
6745	4326	6	a	a	DT
6745	4326	7	sharp	sharp	JJ
6745	4326	8	knife	knife	NN
6745	4326	9	,	,	,
6745	4326	10	or	or	CC
6745	4326	11	tear	tear	VB
6745	4326	12	them	-PRON-	PRP
6745	4326	13	in	in	IN
6745	4326	14	large	large	JJ
6745	4326	15	pieces	piece	NNS
6745	4326	16	.	.	.
6745	4327	1	Mix	mix	VB
6745	4327	2	the	the	DT
6745	4327	3	French	french	JJ
6745	4327	4	dressing	dressing	NN
6745	4327	5	with	with	IN
6745	4327	6	them	-PRON-	PRP
6745	4327	7	,	,	,
6745	4327	8	and	and	CC
6745	4327	9	serve	serve	VB
6745	4327	10	immediately	immediately	RB
6745	4327	11	.	.	.
6745	4328	1	Beets	beet	NNS
6745	4328	2	,	,	,
6745	4328	3	cucumbers	cucumber	NNS
6745	4328	4	,	,	,
6745	4328	5	tomatoes	tomato	NNS
6745	4328	6	,	,	,
6745	4328	7	cauliflower	cauliflower	NN
6745	4328	8	,	,	,
6745	4328	9	asparagus	asparagus	NN
6745	4328	10	,	,	,
6745	4328	11	etc	etc	FW
6745	4328	12	.	.	FW
6745	4328	13	,	,	,
6745	4328	14	can	can	MD
6745	4328	15	each	each	DT
6745	4328	16	be	be	VB
6745	4328	17	served	serve	VBN
6745	4328	18	as	as	IN
6745	4328	19	a	a	DT
6745	4328	20	salad	salad	NN
6745	4328	21	,	,	,
6745	4328	22	with	with	IN
6745	4328	23	French	French	NNP
6745	4328	24	or	or	CC
6745	4328	25	boiled	boil	VBN
6745	4328	26	dressing	dressing	NN
6745	4328	27	.	.	.
6745	4329	1	Cold	cold	JJ
6745	4329	2	potatoes	potato	NNS
6745	4329	3	,	,	,
6745	4329	4	beef	beef	NN
6745	4329	5	,	,	,
6745	4329	6	mutton	mutton	NNP
6745	4329	7	or	or	CC
6745	4329	8	lamb	lamb	NNP
6745	4329	9	,	,	,
6745	4329	10	cut	cut	VBD
6745	4329	11	fine	fine	JJ
6745	4329	12	,	,	,
6745	4329	13	and	and	CC
6745	4329	14	finished	finish	VBD
6745	4329	15	with	with	IN
6745	4329	16	either	either	CC
6745	4329	17	dressing	dressing	NN
6745	4329	18	,	,	,
6745	4329	19	make	make	VB
6745	4329	20	a	a	DT
6745	4329	21	good	good	JJ
6745	4329	22	salad	salad	NN
6745	4329	23	.	.	.
6745	4330	1	MEAT	meat	NN
6745	4330	2	AND	and	CC
6745	4330	3	FISH	FISH	NNS
6745	4330	4	SAUCES	sauce	NNS
6745	4330	5	.	.	.
6745	4331	1	Brown	Brown	NNP
6745	4331	2	Sauce	Sauce	NNP
6745	4331	3	.	.	.
6745	4332	1	One	one	CD
6745	4332	2	pound	pound	NN
6745	4332	3	of	of	IN
6745	4332	4	round	round	JJ
6745	4332	5	beef	beef	NN
6745	4332	6	,	,	,
6745	4332	7	one	one	CD
6745	4332	8	pound	pound	NN
6745	4332	9	of	of	IN
6745	4332	10	veal	veal	NN
6745	4332	11	cut	cut	NN
6745	4332	12	from	from	IN
6745	4332	13	the	the	DT
6745	4332	14	lower	low	JJR
6745	4332	15	part	part	NN
6745	4332	16	of	of	IN
6745	4332	17	the	the	DT
6745	4332	18	leg	leg	NN
6745	4332	19	;	;	:
6745	4332	20	eight	eight	CD
6745	4332	21	table	table	NN
6745	4332	22	-	-	HYPH
6745	4332	23	spoonfuls	spoonful	NNS
6745	4332	24	of	of	IN
6745	4332	25	butter	butter	NN
6745	4332	26	,	,	,
6745	4332	27	one	one	CD
6745	4332	28	onion	onion	NN
6745	4332	29	,	,	,
6745	4332	30	one	one	CD
6745	4332	31	large	large	JJ
6745	4332	32	slice	slice	NN
6745	4332	33	of	of	IN
6745	4332	34	carrot	carrot	NN
6745	4332	35	,	,	,
6745	4332	36	four	four	CD
6745	4332	37	cloves	clove	NNS
6745	4332	38	,	,	,
6745	4332	39	a	a	DT
6745	4332	40	small	small	JJ
6745	4332	41	piece	piece	NN
6745	4332	42	of	of	IN
6745	4332	43	mace	mace	NN
6745	4332	44	,	,	,
6745	4332	45	five	five	CD
6745	4332	46	table	table	NN
6745	4332	47	-	-	HYPH
6745	4332	48	spoonfuls	spoonful	NNS
6745	4332	49	of	of	IN
6745	4332	50	flour	flour	NN
6745	4332	51	,	,	,
6745	4332	52	salt	salt	NN
6745	4332	53	and	and	CC
6745	4332	54	pepper	pepper	NN
6745	4332	55	to	to	TO
6745	4332	56	taste	taste	NN
6745	4332	57	,	,	,
6745	4332	58	four	four	CD
6745	4332	59	quarts	quart	NNS
6745	4332	60	of	of	IN
6745	4332	61	stock	stock	NN
6745	4332	62	.	.	.
6745	4333	1	Cut	cut	VB
6745	4333	2	the	the	DT
6745	4333	3	meat	meat	NN
6745	4333	4	in	in	IN
6745	4333	5	small	small	JJ
6745	4333	6	pieces	piece	NNS
6745	4333	7	.	.	.
6745	4334	1	Rub	Rub	NNP
6745	4334	2	three	three	CD
6745	4334	3	spoonfuls	spoonful	NNS
6745	4334	4	of	of	IN
6745	4334	5	the	the	DT
6745	4334	6	butter	butter	NN
6745	4334	7	on	on	IN
6745	4334	8	the	the	DT
6745	4334	9	bottom	bottom	NN
6745	4334	10	of	of	IN
6745	4334	11	a	a	DT
6745	4334	12	large	large	JJ
6745	4334	13	stew	stew	NN
6745	4334	14	-	-	HYPH
6745	4334	15	pan	pan	NN
6745	4334	16	.	.	.
6745	4335	1	Put	put	VB
6745	4335	2	in	in	IN
6745	4335	3	the	the	DT
6745	4335	4	meat	meat	NN
6745	4335	5	,	,	,
6745	4335	6	and	and	CC
6745	4335	7	cook	cook	VB
6745	4335	8	half	half	PDT
6745	4335	9	an	an	DT
6745	4335	10	hour	hour	NN
6745	4335	11	,	,	,
6745	4335	12	stirring	stir	VBG
6745	4335	13	frequently	frequently	RB
6745	4335	14	.	.	.
6745	4336	1	Add	add	VB
6745	4336	2	the	the	DT
6745	4336	3	vegetables	vegetable	NNS
6745	4336	4	,	,	,
6745	4336	5	spice	spice	NN
6745	4336	6	,	,	,
6745	4336	7	a	a	DT
6745	4336	8	bouquet	bouquet	NN
6745	4336	9	of	of	IN
6745	4336	10	sweet	sweet	JJ
6745	4336	11	herbs	herb	NNS
6745	4336	12	and	and	CC
6745	4336	13	one	one	CD
6745	4336	14	quart	quart	NN
6745	4336	15	of	of	IN
6745	4336	16	the	the	DT
6745	4336	17	stock	stock	NN
6745	4336	18	.	.	.
6745	4337	1	Simmer	Simmer	NNP
6745	4337	2	this	this	DT
6745	4337	3	two	two	CD
6745	4337	4	hours	hour	NNS
6745	4337	5	,	,	,
6745	4337	6	and	and	CC
6745	4337	7	add	add	VB
6745	4337	8	the	the	DT
6745	4337	9	remainder	remainder	NN
6745	4337	10	of	of	IN
6745	4337	11	the	the	DT
6745	4337	12	stock	stock	NN
6745	4337	13	.	.	.
6745	4338	1	Half	half	PDT
6745	4338	2	a	a	DT
6745	4338	3	dozen	dozen	NN
6745	4338	4	mushrooms	mushroom	NNS
6745	4338	5	will	will	MD
6745	4338	6	improve	improve	VB
6745	4338	7	the	the	DT
6745	4338	8	flavor	flavor	NN
6745	4338	9	greatly	greatly	RB
6745	4338	10	.	.	.
6745	4339	1	Put	put	VB
6745	4339	2	the	the	DT
6745	4339	3	remainder	remainder	NN
6745	4339	4	of	of	IN
6745	4339	5	the	the	DT
6745	4339	6	butter	butter	NN
6745	4339	7	in	in	IN
6745	4339	8	a	a	DT
6745	4339	9	frying	frying	JJ
6745	4339	10	-	-	HYPH
6745	4339	11	pan	pan	NN
6745	4339	12	,	,	,
6745	4339	13	and	and	CC
6745	4339	14	when	when	WRB
6745	4339	15	hot	hot	JJ
6745	4339	16	,	,	,
6745	4339	17	add	add	VB
6745	4339	18	the	the	DT
6745	4339	19	flour	flour	NN
6745	4339	20	.	.	.
6745	4340	1	Stir	stir	VB
6745	4340	2	until	until	IN
6745	4340	3	dark	dark	JJ
6745	4340	4	brown	brown	NN
6745	4340	5	,	,	,
6745	4340	6	and	and	CC
6745	4340	7	as	as	RB
6745	4340	8	soon	soon	RB
6745	4340	9	as	as	IN
6745	4340	10	it	-PRON-	PRP
6745	4340	11	begins	begin	VBZ
6745	4340	12	to	to	TO
6745	4340	13	boil	boil	VB
6745	4340	14	,	,	,
6745	4340	15	add	add	VB
6745	4340	16	to	to	IN
6745	4340	17	the	the	DT
6745	4340	18	sauce	sauce	NN
6745	4340	19	.	.	.
6745	4341	1	Simmer	simmer	NN
6745	4341	2	one	one	CD
6745	4341	3	hour	hour	NN
6745	4341	4	longer	long	RBR
6745	4341	5	.	.	.
6745	4342	1	Season	season	NN
6745	4342	2	with	with	IN
6745	4342	3	salt	salt	NN
6745	4342	4	and	and	CC
6745	4342	5	pepper	pepper	NN
6745	4342	6	,	,	,
6745	4342	7	and	and	CC
6745	4342	8	strain	strain	VB
6745	4342	9	through	through	IN
6745	4342	10	a	a	DT
6745	4342	11	fine	fine	JJ
6745	4342	12	French	french	JJ
6745	4342	13	sieve	sieve	NN
6745	4342	14	or	or	CC
6745	4342	15	gravy	gravy	NN
6745	4342	16	strainer	strainer	NN
6745	4342	17	.	.	.
6745	4343	1	Skim	Skim	NNP
6745	4343	2	off	off	IN
6745	4343	3	the	the	DT
6745	4343	4	fat	fat	NN
6745	4343	5	,	,	,
6745	4343	6	and	and	CC
6745	4343	7	the	the	DT
6745	4343	8	sauce	sauce	NN
6745	4343	9	is	be	VBZ
6745	4343	10	ready	ready	JJ
6745	4343	11	to	to	TO
6745	4343	12	use	use	VB
6745	4343	13	.	.	.
6745	4344	1	This	this	DT
6745	4344	2	will	will	MD
6745	4344	3	keep	keep	VB
6745	4344	4	a	a	DT
6745	4344	5	week	week	NN
6745	4344	6	in	in	IN
6745	4344	7	winter	winter	NN
6745	4344	8	.	.	.
6745	4345	1	It	-PRON-	PRP
6745	4345	2	is	be	VBZ
6745	4345	3	the	the	DT
6745	4345	4	foundation	foundation	NN
6745	4345	5	for	for	IN
6745	4345	6	an	an	DT
6745	4345	7	fine	fine	JJ
6745	4345	8	dark	dark	JJ
6745	4345	9	sauces	sauce	NNS
6745	4345	10	,	,	,
6745	4345	11	and	and	CC
6745	4345	12	will	will	MD
6745	4345	13	well	well	RB
6745	4345	14	repay	repay	VB
6745	4345	15	for	for	IN
6745	4345	16	the	the	DT
6745	4345	17	trouble	trouble	NN
6745	4345	18	and	and	CC
6745	4345	19	expense	expense	NN
6745	4345	20	of	of	IN
6745	4345	21	making	make	VBG
6745	4345	22	.	.	.
6745	4346	1	White	White	NNP
6745	4346	2	Sauce	Sauce	NNP
6745	4346	3	.	.	.
6745	4347	1	Make	make	VB
6745	4347	2	the	the	DT
6745	4347	3	white	white	JJ
6745	4347	4	sauce	sauce	NN
6745	4347	5	the	the	DT
6745	4347	6	same	same	JJ
6745	4347	7	as	as	IN
6745	4347	8	the	the	DT
6745	4347	9	brown	brown	NN
6745	4347	10	,	,	,
6745	4347	11	but	but	CC
6745	4347	12	use	use	VBP
6745	4347	13	all	all	DT
6745	4347	14	veal	veal	NN
6745	4347	15	and	and	CC
6745	4347	16	white	white	JJ
6745	4347	17	stock	stock	NN
6745	4347	18	.	.	.
6745	4348	1	When	when	WRB
6745	4348	2	the	the	DT
6745	4348	3	butter	butter	NN
6745	4348	4	and	and	CC
6745	4348	5	flour	flour	NN
6745	4348	6	are	be	VBP
6745	4348	7	cooked	cook	VBN
6745	4348	8	together	together	RB
6745	4348	9	be	be	VB
6745	4348	10	careful	careful	JJ
6745	4348	11	that	that	IN
6745	4348	12	they	-PRON-	PRP
6745	4348	13	do	do	VBP
6745	4348	14	not	not	RB
6745	4348	15	get	get	VB
6745	4348	16	browned	brown	VBN
6745	4348	17	.	.	.
6745	4349	1	White	White	NNP
6745	4349	2	Sauce	Sauce	NNP
6745	4349	3	,	,	,
6745	4349	4	No	no	UH
6745	4349	5	.	.	.
6745	4350	1	2	2	LS
6745	4350	2	.	.	.
6745	4351	1	One	one	CD
6745	4351	2	quart	quart	NN
6745	4351	3	of	of	IN
6745	4351	4	milk	milk	NN
6745	4351	5	,	,	,
6745	4351	6	four	four	CD
6745	4351	7	table	table	NN
6745	4351	8	-	-	HYPH
6745	4351	9	spoonfuls	spoonful	NNS
6745	4351	10	of	of	IN
6745	4351	11	butter	butter	NN
6745	4351	12	,	,	,
6745	4351	13	four	four	CD
6745	4351	14	of	of	IN
6745	4351	15	flour	flour	NN
6745	4351	16	,	,	,
6745	4351	17	a	a	DT
6745	4351	18	small	small	JJ
6745	4351	19	slice	slice	NN
6745	4351	20	of	of	IN
6745	4351	21	onion	onion	NN
6745	4351	22	,	,	,
6745	4351	23	two	two	CD
6745	4351	24	sprigs	sprig	NNS
6745	4351	25	of	of	IN
6745	4351	26	parsley	parsley	NN
6745	4351	27	,	,	,
6745	4351	28	salt	salt	NN
6745	4351	29	and	and	CC
6745	4351	30	pepper	pepper	NN
6745	4351	31	to	to	IN
6745	4351	32	taste	taste	NN
6745	4351	33	.	.	.
6745	4352	1	Put	put	VB
6745	4352	2	the	the	DT
6745	4352	3	milk	milk	NN
6745	4352	4	,	,	,
6745	4352	5	onion	onion	NN
6745	4352	6	and	and	CC
6745	4352	7	parsley	parsley	NN
6745	4352	8	on	on	RP
6745	4352	9	in	in	IN
6745	4352	10	the	the	DT
6745	4352	11	double	double	JJ
6745	4352	12	boiler	boiler	NN
6745	4352	13	.	.	.
6745	4353	1	Mix	mix	VB
6745	4353	2	the	the	DT
6745	4353	3	butter	butter	NN
6745	4353	4	and	and	CC
6745	4353	5	flour	flour	NN
6745	4353	6	together	together	RB
6745	4353	7	until	until	IN
6745	4353	8	smooth	smooth	JJ
6745	4353	9	and	and	CC
6745	4353	10	light	light	JJ
6745	4353	11	.	.	.
6745	4354	1	When	when	WRB
6745	4354	2	the	the	DT
6745	4354	3	milk	milk	NN
6745	4354	4	boils	boil	VBZ
6745	4354	5	,	,	,
6745	4354	6	stir	stir	VB
6745	4354	7	four	four	CD
6745	4354	8	table	table	NN
6745	4354	9	-	-	HYPH
6745	4354	10	spoonfuls	spoonful	NNS
6745	4354	11	of	of	IN
6745	4354	12	it	-PRON-	PRP
6745	4354	13	into	into	IN
6745	4354	14	the	the	DT
6745	4354	15	butter	butter	NN
6745	4354	16	and	and	CC
6745	4354	17	flour	flour	NN
6745	4354	18	,	,	,
6745	4354	19	and	and	CC
6745	4354	20	when	when	WRB
6745	4354	21	this	this	DT
6745	4354	22	is	be	VBZ
6745	4354	23	well	well	RB
6745	4354	24	mixed	mixed	JJ
6745	4354	25	,	,	,
6745	4354	26	stir	stir	VB
6745	4354	27	it	-PRON-	PRP
6745	4354	28	into	into	IN
6745	4354	29	the	the	DT
6745	4354	30	boiling	boiling	NN
6745	4354	31	milk	milk	NN
6745	4354	32	.	.	.
6745	4355	1	Cook	cook	VB
6745	4355	2	eight	eight	CD
6745	4355	3	minutes	minute	NNS
6745	4355	4	.	.	.
6745	4356	1	Strain	strain	VB
6745	4356	2	,	,	,
6745	4356	3	and	and	CC
6745	4356	4	serve	serve	VB
6745	4356	5	.	.	.
6745	4357	1	This	this	DT
6745	4357	2	sauce	sauce	NN
6745	4357	3	is	be	VBZ
6745	4357	4	best	good	JJS
6745	4357	5	with	with	IN
6745	4357	6	fish	fish	NN
6745	4357	7	.	.	.
6745	4358	1	White	White	NNP
6745	4358	2	Sauce	Sauce	NNP
6745	4358	3	,	,	,
6745	4358	4	No	no	UH
6745	4358	5	.	.	.
6745	4359	1	3	3	LS
6745	4359	2	.	.	.
6745	4360	1	One	one	CD
6745	4360	2	large	large	JJ
6745	4360	3	slice	slice	NN
6745	4360	4	of	of	IN
6745	4360	5	onion	onion	NN
6745	4360	6	,	,	,
6745	4360	7	one	one	CD
6745	4360	8	small	small	JJ
6745	4360	9	slice	slice	NN
6745	4360	10	of	of	IN
6745	4360	11	carrot	carrot	NNP
6745	4360	12	,	,	,
6745	4360	13	a	a	DT
6745	4360	14	clove	clove	NN
6745	4360	15	,	,	,
6745	4360	16	a	a	DT
6745	4360	17	small	small	JJ
6745	4360	18	piece	piece	NN
6745	4360	19	of	of	IN
6745	4360	20	mace	mace	NN
6745	4360	21	,	,	,
6745	4360	22	twelve	twelve	CD
6745	4360	23	pepper	pepper	NN
6745	4360	24	-	-	HYPH
6745	4360	25	corns	corn	NNS
6745	4360	26	,	,	,
6745	4360	27	two	two	CD
6745	4360	28	table	table	NN
6745	4360	29	-	-	HYPH
6745	4360	30	spoonfuls	spoonful	NNS
6745	4360	31	of	of	IN
6745	4360	32	flour	flour	NN
6745	4360	33	,	,	,
6745	4360	34	two	two	CD
6745	4360	35	heaping	heaping	NN
6745	4360	36	table	table	NN
6745	4360	37	-	-	HYPH
6745	4360	38	spoonfuls	spoonful	NNS
6745	4360	39	of	of	IN
6745	4360	40	butter	butter	NN
6745	4360	41	,	,	,
6745	4360	42	one	one	CD
6745	4360	43	quart	quart	NN
6745	4360	44	of	of	IN
6745	4360	45	cream	cream	NN
6745	4360	46	--	--	:
6745	4360	47	not	not	RB
6745	4360	48	very	very	RB
6745	4360	49	rich	rich	JJ
6745	4360	50	,	,	,
6745	4360	51	salt	salt	NN
6745	4360	52	to	to	IN
6745	4360	53	taste	taste	NN
6745	4360	54	.	.	.
6745	4361	1	Cook	cook	VB
6745	4361	2	the	the	DT
6745	4361	3	spice	spice	NN
6745	4361	4	and	and	CC
6745	4361	5	vegetables	vegetable	NNS
6745	4361	6	slowly	slowly	RB
6745	4361	7	in	in	IN
6745	4361	8	the	the	DT
6745	4361	9	butter	butter	NN
6745	4361	10	for	for	IN
6745	4361	11	twenty	twenty	CD
6745	4361	12	minutes	minute	NNS
6745	4361	13	.	.	.
6745	4362	1	Add	add	VB
6745	4362	2	the	the	DT
6745	4362	3	flour	flour	NN
6745	4362	4	,	,	,
6745	4362	5	and	and	CC
6745	4362	6	stir	stir	VB
6745	4362	7	until	until	IN
6745	4362	8	smooth	smooth	JJ
6745	4362	9	,	,	,
6745	4362	10	being	be	VBG
6745	4362	11	careful	careful	JJ
6745	4362	12	not	not	RB
6745	4362	13	to	to	TO
6745	4362	14	brown	brown	VB
6745	4362	15	.	.	.
6745	4363	1	Add	add	VB
6745	4363	2	the	the	DT
6745	4363	3	cream	cream	NN
6745	4363	4	,	,	,
6745	4363	5	gradually	gradually	RB
6745	4363	6	,	,	,
6745	4363	7	stirring	stir	VBG
6745	4363	8	all	all	PDT
6745	4363	9	the	the	DT
6745	4363	10	while	while	NN
6745	4363	11	.	.	.
6745	4364	1	Boil	Boil	NNP
6745	4364	2	for	for	IN
6745	4364	3	two	two	CD
6745	4364	4	minutes	minute	NNS
6745	4364	5	.	.	.
6745	4365	1	Strain	strain	VB
6745	4365	2	,	,	,
6745	4365	3	and	and	CC
6745	4365	4	serve	serve	VB
6745	4365	5	.	.	.
6745	4366	1	This	this	DT
6745	4366	2	sauce	sauce	NN
6745	4366	3	is	be	VBZ
6745	4366	4	good	good	JJ
6745	4366	5	for	for	IN
6745	4366	6	veal	veal	NN
6745	4366	7	and	and	CC
6745	4366	8	chicken	chicken	NN
6745	4366	9	cutlets	cutlet	NNS
6745	4366	10	,	,	,
6745	4366	11	_	_	NNP
6745	4366	12	quenelles	quenelles	NNP
6745	4366	13	_	_	NNP
6745	4366	14	,	,	,
6745	4366	15	sweetbreads	sweetbread	NNS
6745	4366	16	,	,	,
6745	4366	17	etc	etc	FW
6745	4366	18	.	.	.
6745	4367	1	White	White	NNP
6745	4367	2	Sauce	Sauce	NNP
6745	4367	3	,	,	,
6745	4367	4	No	no	UH
6745	4367	5	.	.	.
6745	4368	1	4	4	LS
6745	4368	2	.	.	.
6745	4369	1	One	one	CD
6745	4369	2	pint	pint	NN
6745	4369	3	of	of	IN
6745	4369	4	milk	milk	NN
6745	4369	5	,	,	,
6745	4369	6	one	one	CD
6745	4369	7	of	of	IN
6745	4369	8	cream	cream	NN
6745	4369	9	,	,	,
6745	4369	10	four	four	CD
6745	4369	11	table	table	NN
6745	4369	12	-	-	HYPH
6745	4369	13	spoonfuls	spoonful	NNS
6745	4369	14	of	of	IN
6745	4369	15	flour	flour	NN
6745	4369	16	,	,	,
6745	4369	17	the	the	DT
6745	4369	18	yolks	yolk	NNS
6745	4369	19	of	of	IN
6745	4369	20	two	two	CD
6745	4369	21	eggs	egg	NNS
6745	4369	22	,	,	,
6745	4369	23	salt	salt	NN
6745	4369	24	and	and	CC
6745	4369	25	pepper	pepper	NN
6745	4369	26	to	to	IN
6745	4369	27	taste	taste	NN
6745	4369	28	.	.	.
6745	4370	1	Put	put	VB
6745	4370	2	the	the	DT
6745	4370	3	milk	milk	NN
6745	4370	4	and	and	CC
6745	4370	5	cream	cream	NN
6745	4370	6	on	on	IN
6745	4370	7	in	in	IN
6745	4370	8	the	the	DT
6745	4370	9	double	double	JJ
6745	4370	10	boiler	boiler	NN
6745	4370	11	,	,	,
6745	4370	12	reserving	reserve	VBG
6745	4370	13	one	one	CD
6745	4370	14	cupful	cupful	NN
6745	4370	15	of	of	IN
6745	4370	16	the	the	DT
6745	4370	17	milk	milk	NN
6745	4370	18	.	.	.
6745	4371	1	Pour	pour	VB
6745	4371	2	eight	eight	CD
6745	4371	3	table	table	NN
6745	4371	4	-	-	HYPH
6745	4371	5	spoonfuls	spoonful	NNS
6745	4371	6	of	of	IN
6745	4371	7	the	the	DT
6745	4371	8	milk	milk	NN
6745	4371	9	on	on	IN
6745	4371	10	the	the	DT
6745	4371	11	flour	flour	NN
6745	4371	12	,	,	,
6745	4371	13	stir	stir	VB
6745	4371	14	until	until	IN
6745	4371	15	perfectly	perfectly	RB
6745	4371	16	smooth	smooth	JJ
6745	4371	17	,	,	,
6745	4371	18	and	and	CC
6745	4371	19	add	add	VB
6745	4371	20	the	the	DT
6745	4371	21	remainder	remainder	NN
6745	4371	22	of	of	IN
6745	4371	23	the	the	DT
6745	4371	24	milk	milk	NN
6745	4371	25	.	.	.
6745	4372	1	Stir	stir	VB
6745	4372	2	this	this	DT
6745	4372	3	into	into	IN
6745	4372	4	the	the	DT
6745	4372	5	other	other	JJ
6745	4372	6	milk	milk	NN
6745	4372	7	when	when	WRB
6745	4372	8	it	-PRON-	PRP
6745	4372	9	boils	boil	VBZ
6745	4372	10	.	.	.
6745	4373	1	Stir	stir	VB
6745	4373	2	the	the	DT
6745	4373	3	sauce	sauce	NN
6745	4373	4	for	for	IN
6745	4373	5	two	two	CD
6745	4373	6	minutes	minute	NNS
6745	4373	7	;	;	:
6745	4373	8	then	then	RB
6745	4373	9	cover	cover	VB
6745	4373	10	,	,	,
6745	4373	11	and	and	CC
6745	4373	12	cook	cook	VB
6745	4373	13	eight	eight	CD
6745	4373	14	minutes	minute	NNS
6745	4373	15	longer	long	RBR
6745	4373	16	.	.	.
6745	4374	1	Season	season	NN
6745	4374	2	well	well	RB
6745	4374	3	with	with	IN
6745	4374	4	salt	salt	NN
6745	4374	5	and	and	CC
6745	4374	6	pepper	pepper	NN
6745	4374	7	.	.	.
6745	4375	1	Beat	beat	VB
6745	4375	2	the	the	DT
6745	4375	3	yolks	yolk	NNS
6745	4375	4	of	of	IN
6745	4375	5	the	the	DT
6745	4375	6	eggs	egg	NNS
6745	4375	7	with	with	IN
6745	4375	8	four	four	CD
6745	4375	9	spoonfuls	spoonful	NNS
6745	4375	10	of	of	IN
6745	4375	11	cream	cream	NN
6745	4375	12	or	or	CC
6745	4375	13	milk	milk	NN
6745	4375	14	.	.	.
6745	4376	1	Stir	stir	VB
6745	4376	2	into	into	IN
6745	4376	3	the	the	DT
6745	4376	4	sauce	sauce	NN
6745	4376	5	,	,	,
6745	4376	6	and	and	CC
6745	4376	7	remove	remove	VB
6745	4376	8	from	from	IN
6745	4376	9	the	the	DT
6745	4376	10	fire	fire	NN
6745	4376	11	immediately	immediately	RB
6745	4376	12	.	.	.
6745	4377	1	The	the	DT
6745	4377	2	eggs	egg	NNS
6745	4377	3	may	may	MD
6745	4377	4	be	be	VB
6745	4377	5	omitted	omit	VBN
6745	4377	6	,	,	,
6745	4377	7	if	if	IN
6745	4377	8	you	-PRON-	PRP
6745	4377	9	choose	choose	VBP
6745	4377	10	.	.	.
6745	4378	1	One	one	CD
6745	4378	2	table	table	NN
6745	4378	3	-	-	HYPH
6745	4378	4	spoonful	spoonful	JJ
6745	4378	5	of	of	IN
6745	4378	6	chopped	chop	VBN
6745	4378	7	parsley	parsley	NN
6745	4378	8	stirred	stir	VBN
6745	4378	9	into	into	IN
6745	4378	10	the	the	DT
6745	4378	11	sauce	sauce	NN
6745	4378	12	just	just	RB
6745	4378	13	before	before	IN
6745	4378	14	taking	take	VBG
6745	4378	15	from	from	IN
6745	4378	16	the	the	DT
6745	4378	17	fire	fire	NN
6745	4378	18	,	,	,
6745	4378	19	is	be	VBZ
6745	4378	20	an	an	DT
6745	4378	21	improvement	improvement	NN
6745	4378	22	.	.	.
6745	4379	1	This	this	DT
6745	4379	2	sauce	sauce	NN
6745	4379	3	is	be	VBZ
6745	4379	4	nice	nice	JJ
6745	4379	5	for	for	IN
6745	4379	6	all	all	DT
6745	4379	7	kinds	kind	NNS
6745	4379	8	of	of	IN
6745	4379	9	boiled	boil	VBN
6745	4379	10	fish	fish	NN
6745	4379	11	,	,	,
6745	4379	12	but	but	CC
6745	4379	13	particularly	particularly	RB
6745	4379	14	for	for	IN
6745	4379	15	boiled	boil	VBN
6745	4379	16	salt	salt	NN
6745	4379	17	fish	fish	NN
6745	4379	18	.	.	.
6745	4380	1	Bechamel	Bechamel	NNP
6745	4380	2	Sauce	Sauce	NNP
6745	4380	3	.	.	.
6745	4381	1	One	one	CD
6745	4381	2	pint	pint	NN
6745	4381	3	of	of	IN
6745	4381	4	white	white	JJ
6745	4381	5	sauce	sauce	NN
6745	4381	6	,	,	,
6745	4381	7	one	one	CD
6745	4381	8	pint	pint	NN
6745	4381	9	of	of	IN
6745	4381	10	rich	rich	JJ
6745	4381	11	cream	cream	NN
6745	4381	12	,	,	,
6745	4381	13	salt	salt	NN
6745	4381	14	,	,	,
6745	4381	15	pepper	pepper	NN
6745	4381	16	.	.	.
6745	4382	1	Let	let	VB
6745	4382	2	the	the	DT
6745	4382	3	sauce	sauce	NN
6745	4382	4	and	and	CC
6745	4382	5	cream	cream	NN
6745	4382	6	come	come	VB
6745	4382	7	to	to	IN
6745	4382	8	a	a	DT
6745	4382	9	boil	boil	NN
6745	4382	10	separately	separately	RB
6745	4382	11	.	.	.
6745	4383	1	Mix	mix	VB
6745	4383	2	them	-PRON-	PRP
6745	4383	3	together	together	RB
6745	4383	4	,	,	,
6745	4383	5	and	and	CC
6745	4383	6	boil	boil	VB
6745	4383	7	up	up	RP
6745	4383	8	once	once	RB
6745	4383	9	.	.	.
6745	4384	1	Strain	strain	VB
6745	4384	2	,	,	,
6745	4384	3	and	and	CC
6745	4384	4	serve	serve	VB
6745	4384	5	.	.	.
6745	4385	1	Cream	Cream	NNP
6745	4385	2	Bechamel	Bechamel	NNP
6745	4385	3	Sauce	Sauce	NNP
6745	4385	4	.	.	.
6745	4386	1	Three	three	CD
6745	4386	2	table	table	NN
6745	4386	3	-	-	HYPH
6745	4386	4	spoonfuls	spoonful	NNS
6745	4386	5	of	of	IN
6745	4386	6	butter	butter	NN
6745	4386	7	,	,	,
6745	4386	8	three	three	CD
6745	4386	9	scant	scant	JJ
6745	4386	10	ones	one	NNS
6745	4386	11	of	of	IN
6745	4386	12	flour	flour	NN
6745	4386	13	,	,	,
6745	4386	14	ten	ten	CD
6745	4386	15	pepper	pepper	NN
6745	4386	16	-	-	HYPH
6745	4386	17	corns	corn	NNS
6745	4386	18	,	,	,
6745	4386	19	a	a	DT
6745	4386	20	small	small	JJ
6745	4386	21	piece	piece	NN
6745	4386	22	of	of	IN
6745	4386	23	mace	mace	NN
6745	4386	24	,	,	,
6745	4386	25	half	half	PDT
6745	4386	26	an	an	DT
6745	4386	27	onion	onion	NN
6745	4386	28	,	,	,
6745	4386	29	a	a	DT
6745	4386	30	large	large	JJ
6745	4386	31	slice	slice	NN
6745	4386	32	of	of	IN
6745	4386	33	carrot	carrot	NN
6745	4386	34	,	,	,
6745	4386	35	two	two	CD
6745	4386	36	cupfuls	cupful	NNS
6745	4386	37	of	of	IN
6745	4386	38	white	white	JJ
6745	4386	39	stock	stock	NN
6745	4386	40	,	,	,
6745	4386	41	one	one	CD
6745	4386	42	of	of	IN
6745	4386	43	cream	cream	NN
6745	4386	44	,	,	,
6745	4386	45	salt	salt	NN
6745	4386	46	,	,	,
6745	4386	47	a	a	DT
6745	4386	48	little	little	JJ
6745	4386	49	nutmeg	nutmeg	NN
6745	4386	50	,	,	,
6745	4386	51	two	two	CD
6745	4386	52	sprigs	sprig	NNS
6745	4386	53	of	of	IN
6745	4386	54	parsley	parsley	NNP
6745	4386	55	,	,	,
6745	4386	56	one	one	CD
6745	4386	57	of	of	IN
6745	4386	58	thyme	thyme	NNS
6745	4386	59	and	and	CC
6745	4386	60	one	one	CD
6745	4386	61	bay	bay	NN
6745	4386	62	leaf	leaf	NN
6745	4386	63	.	.	.
6745	4387	1	Tie	tie	VB
6745	4387	2	the	the	DT
6745	4387	3	parsley	parsley	NN
6745	4387	4	,	,	,
6745	4387	5	bay	bay	NN
6745	4387	6	leaf	leaf	NN
6745	4387	7	and	and	CC
6745	4387	8	thyme	thyme	NNS
6745	4387	9	together	together	RB
6745	4387	10	.	.	.
6745	4388	1	Rub	rub	VB
6745	4388	2	the	the	DT
6745	4388	3	butter	butter	NN
6745	4388	4	and	and	CC
6745	4388	5	flour	flour	NN
6745	4388	6	to	to	IN
6745	4388	7	a	a	DT
6745	4388	8	smooth	smooth	JJ
6745	4388	9	paste	paste	NN
6745	4388	10	.	.	.
6745	4389	1	Put	put	VB
6745	4389	2	all	all	PDT
6745	4389	3	the	the	DT
6745	4389	4	ingredients	ingredient	NNS
6745	4389	5	,	,	,
6745	4389	6	except	except	IN
6745	4389	7	the	the	DT
6745	4389	8	cream	cream	NN
6745	4389	9	,	,	,
6745	4389	10	in	in	IN
6745	4389	11	a	a	DT
6745	4389	12	stew-	stew-	JJ
6745	4389	13	pan	pan	NN
6745	4389	14	,	,	,
6745	4389	15	and	and	CC
6745	4389	16	simmer	simmer	VB
6745	4389	17	half	half	PDT
6745	4389	18	an	an	DT
6745	4389	19	hour	hour	NN
6745	4389	20	,	,	,
6745	4389	21	stirring	stir	VBG
6745	4389	22	frequently	frequently	RB
6745	4389	23	;	;	:
6745	4389	24	add	add	VB
6745	4389	25	the	the	DT
6745	4389	26	cream	cream	NN
6745	4389	27	,	,	,
6745	4389	28	and	and	CC
6745	4389	29	boil	boil	VB
6745	4389	30	up	up	RP
6745	4389	31	once	once	RB
6745	4389	32	.	.	.
6745	4390	1	Strain	strain	VB
6745	4390	2	,	,	,
6745	4390	3	and	and	CC
6745	4390	4	serve	serve	VB
6745	4390	5	.	.	.
6745	4391	1	Allemande	Allemande	NNP
6745	4391	2	Sauce	Sauce	NNP
6745	4391	3	.	.	.
6745	4392	1	One	one	CD
6745	4392	2	pint	pint	NN
6745	4392	3	of	of	IN
6745	4392	4	white	white	JJ
6745	4392	5	sauce	sauce	NN
6745	4392	6	,	,	,
6745	4392	7	the	the	DT
6745	4392	8	yolks	yolk	NNS
6745	4392	9	of	of	IN
6745	4392	10	six	six	CD
6745	4392	11	eggs	egg	NNS
6745	4392	12	,	,	,
6745	4392	13	the	the	DT
6745	4392	14	juice	juice	NN
6745	4392	15	of	of	IN
6745	4392	16	half	half	PDT
6745	4392	17	a	a	DT
6745	4392	18	lemon	lemon	NN
6745	4392	19	,	,	,
6745	4392	20	one	one	CD
6745	4392	21	table	table	NN
6745	4392	22	-	-	HYPH
6745	4392	23	spoonful	spoonful	JJ
6745	4392	24	of	of	IN
6745	4392	25	mushroom	mushroom	NN
6745	4392	26	ketchup	ketchup	NN
6745	4392	27	,	,	,
6745	4392	28	one	one	CD
6745	4392	29	table	table	NN
6745	4392	30	-	-	HYPH
6745	4392	31	spoonful	spoonful	JJ
6745	4392	32	of	of	IN
6745	4392	33	butter	butter	NN
6745	4392	34	,	,	,
6745	4392	35	half	half	PDT
6745	4392	36	a	a	DT
6745	4392	37	cupful	cupful	NN
6745	4392	38	of	of	IN
6745	4392	39	cream	cream	NN
6745	4392	40	,	,	,
6745	4392	41	salt	salt	NN
6745	4392	42	,	,	,
6745	4392	43	pepper	pepper	NN
6745	4392	44	,	,	,
6745	4392	45	a	a	DT
6745	4392	46	grating	grating	NN
6745	4392	47	of	of	IN
6745	4392	48	nutmeg	nutmeg	NNP
6745	4392	49	.	.	.
6745	4393	1	Let	let	VB
6745	4393	2	the	the	DT
6745	4393	3	sauce	sauce	NN
6745	4393	4	come	come	VB
6745	4393	5	to	to	IN
6745	4393	6	a	a	DT
6745	4393	7	boil	boil	NN
6745	4393	8	.	.	.
6745	4394	1	Place	place	VB
6745	4394	2	the	the	DT
6745	4394	3	sauce	sauce	NN
6745	4394	4	-	-	HYPH
6745	4394	5	pan	pan	NN
6745	4394	6	in	in	IN
6745	4394	7	another	another	DT
6745	4394	8	of	of	IN
6745	4394	9	boiling	boil	VBG
6745	4394	10	water	water	NN
6745	4394	11	,	,	,
6745	4394	12	and	and	CC
6745	4394	13	add	add	VB
6745	4394	14	all	all	PDT
6745	4394	15	the	the	DT
6745	4394	16	seasoning	seasoning	NN
6745	4394	17	except	except	IN
6745	4394	18	the	the	DT
6745	4394	19	lemon	lemon	NN
6745	4394	20	.	.	.
6745	4395	1	Beat	beat	VB
6745	4395	2	the	the	DT
6745	4395	3	yolks	yolk	NNS
6745	4395	4	of	of	IN
6745	4395	5	eggs	egg	NNS
6745	4395	6	and	and	CC
6745	4395	7	the	the	DT
6745	4395	8	cream	cream	NN
6745	4395	9	together	together	RB
6745	4395	10	,	,	,
6745	4395	11	and	and	CC
6745	4395	12	add	add	VB
6745	4395	13	to	to	IN
6745	4395	14	the	the	DT
6745	4395	15	sauce	sauce	NN
6745	4395	16	.	.	.
6745	4396	1	Stir	stir	VB
6745	4396	2	three	three	CD
6745	4396	3	minutes	minute	NNS
6745	4396	4	.	.	.
6745	4397	1	Take	take	VB
6745	4397	2	off	off	RP
6745	4397	3	,	,	,
6745	4397	4	add	add	VB
6745	4397	5	the	the	DT
6745	4397	6	lemon	lemon	NN
6745	4397	7	juice	juice	NN
6745	4397	8	,	,	,
6745	4397	9	and	and	CC
6745	4397	10	strain	strain	VB
6745	4397	11	.	.	.
6745	4398	1	Cream	Cream	NNP
6745	4398	2	Sauce	Sauce	NNP
6745	4398	3	.	.	.
6745	4399	1	One	one	CD
6745	4399	2	pint	pint	NN
6745	4399	3	of	of	IN
6745	4399	4	cream	cream	NN
6745	4399	5	,	,	,
6745	4399	6	one	one	CD
6745	4399	7	generous	generous	JJ
6745	4399	8	table	table	NN
6745	4399	9	-	-	HYPH
6745	4399	10	spoonful	spoonful	JJ
6745	4399	11	of	of	IN
6745	4399	12	flour	flour	NN
6745	4399	13	,	,	,
6745	4399	14	and	and	CC
6745	4399	15	salt	salt	NN
6745	4399	16	and	and	CC
6745	4399	17	pepper	pepper	NN
6745	4399	18	to	to	IN
6745	4399	19	taste	taste	NN
6745	4399	20	.	.	.
6745	4400	1	Let	let	VB
6745	4400	2	the	the	DT
6745	4400	3	cream	cream	NN
6745	4400	4	come	come	VB
6745	4400	5	to	to	IN
6745	4400	6	a	a	DT
6745	4400	7	boil	boil	NN
6745	4400	8	.	.	.
6745	4401	1	Have	have	VBP
6745	4401	2	the	the	DT
6745	4401	3	flour	flour	NN
6745	4401	4	mixed	mix	VBN
6745	4401	5	smooth	smooth	JJ
6745	4401	6	with	with	IN
6745	4401	7	half	half	PDT
6745	4401	8	a	a	DT
6745	4401	9	cupful	cupful	NN
6745	4401	10	of	of	IN
6745	4401	11	cold	cold	JJ
6745	4401	12	cream	cream	NN
6745	4401	13	,	,	,
6745	4401	14	reserved	reserve	VBN
6745	4401	15	from	from	IN
6745	4401	16	the	the	DT
6745	4401	17	pint	pint	NN
6745	4401	18	,	,	,
6745	4401	19	and	and	CC
6745	4401	20	stir	stir	VB
6745	4401	21	it	-PRON-	PRP
6745	4401	22	into	into	IN
6745	4401	23	the	the	DT
6745	4401	24	boiling	boiling	NN
6745	4401	25	cream	cream	NN
6745	4401	26	.	.	.
6745	4402	1	Add	add	VB
6745	4402	2	seasoning	seasoning	NN
6745	4402	3	,	,	,
6745	4402	4	and	and	CC
6745	4402	5	boil	boil	VB
6745	4402	6	three	three	CD
6745	4402	7	minutes	minute	NNS
6745	4402	8	.	.	.
6745	4403	1	This	this	DT
6745	4403	2	sauce	sauce	NN
6745	4403	3	is	be	VBZ
6745	4403	4	good	good	JJ
6745	4403	5	for	for	IN
6745	4403	6	delicate	delicate	JJ
6745	4403	7	meats	meat	NNS
6745	4403	8	,	,	,
6745	4403	9	fish	fish	NN
6745	4403	10	and	and	CC
6745	4403	11	vegetables	vegetable	NNS
6745	4403	12	,	,	,
6745	4403	13	and	and	CC
6745	4403	14	to	to	TO
6745	4403	15	pour	pour	VB
6745	4403	16	around	around	IN
6745	4403	17	croquettes	croquette	NNS
6745	4403	18	and	and	CC
6745	4403	19	baked	bake	VBD
6745	4403	20	and	and	CC
6745	4403	21	Quaker	Quaker	NNP
6745	4403	22	omelets	omelet	NNS
6745	4403	23	.	.	.
6745	4404	1	Cream	Cream	NNP
6745	4404	2	Sauce	Sauce	NNP
6745	4404	3	,	,	,
6745	4404	4	No	no	UH
6745	4404	5	.	.	.
6745	4405	1	2	2	LS
6745	4405	2	.	.	.
6745	4406	1	One	one	CD
6745	4406	2	cupful	cupful	NN
6745	4406	3	of	of	IN
6745	4406	4	milk	milk	NN
6745	4406	5	,	,	,
6745	4406	6	a	a	DT
6745	4406	7	teaspoonful	teaspoonful	NN
6745	4406	8	of	of	IN
6745	4406	9	flour	flour	NN
6745	4406	10	and	and	CC
6745	4406	11	a	a	DT
6745	4406	12	table	table	NN
6745	4406	13	-	-	HYPH
6745	4406	14	spoonful	spoonful	JJ
6745	4406	15	of	of	IN
6745	4406	16	butter	butter	NN
6745	4406	17	,	,	,
6745	4406	18	salt	salt	NN
6745	4406	19	and	and	CC
6745	4406	20	pepper	pepper	NN
6745	4406	21	.	.	.
6745	4407	1	Put	put	VB
6745	4407	2	the	the	DT
6745	4407	3	butter	butter	NN
6745	4407	4	in	in	IN
6745	4407	5	a	a	DT
6745	4407	6	small	small	JJ
6745	4407	7	frying	frying	NN
6745	4407	8	-	-	HYPH
6745	4407	9	pan	pan	NN
6745	4407	10	,	,	,
6745	4407	11	and	and	CC
6745	4407	12	when	when	WRB
6745	4407	13	hot	hot	JJ
6745	4407	14	,	,	,
6745	4407	15	_	_	NNP
6745	4407	16	but	but	CC
6745	4407	17	not	not	RB
6745	4407	18	brown	brown	JJ
6745	4407	19	,	,	,
6745	4407	20	_	_	NNP
6745	4407	21	add	add	VBP
6745	4407	22	the	the	DT
6745	4407	23	flour	flour	NN
6745	4407	24	.	.	.
6745	4408	1	Stir	stir	VB
6745	4408	2	until	until	IN
6745	4408	3	smooth	smooth	JJ
6745	4408	4	;	;	:
6745	4408	5	then	then	RB
6745	4408	6	gradually	gradually	RB
6745	4408	7	add	add	VB
6745	4408	8	the	the	DT
6745	4408	9	milk	milk	NN
6745	4408	10	.	.	.
6745	4409	1	Let	let	VB
6745	4409	2	it	-PRON-	PRP
6745	4409	3	boil	boil	VB
6745	4409	4	up	up	RP
6745	4409	5	once	once	RB
6745	4409	6	.	.	.
6745	4410	1	Season	season	NN
6745	4410	2	to	to	TO
6745	4410	3	taste	taste	VB
6745	4410	4	with	with	IN
6745	4410	5	salt	salt	NN
6745	4410	6	and	and	CC
6745	4410	7	pepper	pepper	NN
6745	4410	8	,	,	,
6745	4410	9	and	and	CC
6745	4410	10	serve	serve	VB
6745	4410	11	.	.	.
6745	4411	1	This	this	DT
6745	4411	2	is	be	VBZ
6745	4411	3	nice	nice	JJ
6745	4411	4	to	to	TO
6745	4411	5	cut	cut	VB
6745	4411	6	cold	cold	JJ
6745	4411	7	potatoes	potato	NNS
6745	4411	8	into	into	IN
6745	4411	9	and	and	CC
6745	4411	10	let	let	VB
6745	4411	11	them	-PRON-	PRP
6745	4411	12	just	just	RB
6745	4411	13	heat	heat	VB
6745	4411	14	through	through	RB
6745	4411	15	.	.	.
6745	4412	1	They	-PRON-	PRP
6745	4412	2	are	be	VBP
6745	4412	3	then	then	RB
6745	4412	4	creamed	creamed	JJ
6745	4412	5	potatoes	potato	NNS
6745	4412	6	.	.	.
6745	4413	1	It	-PRON-	PRP
6745	4413	2	also	also	RB
6745	4413	3	answers	answer	VBZ
6745	4413	4	as	as	IN
6745	4413	5	a	a	DT
6745	4413	6	sauce	sauce	NN
6745	4413	7	for	for	IN
6745	4413	8	other	other	JJ
6745	4413	9	vegetables	vegetable	NNS
6745	4413	10	,	,	,
6745	4413	11	omelets	omelet	NNS
6745	4413	12	,	,	,
6745	4413	13	fish	fish	NN
6745	4413	14	and	and	CC
6745	4413	15	sweetbreads	sweetbread	NNS
6745	4413	16	,	,	,
6745	4413	17	or	or	CC
6745	4413	18	,	,	,
6745	4413	19	indeed	indeed	RB
6745	4413	20	,	,	,
6745	4413	21	for	for	IN
6745	4413	22	anything	anything	NN
6745	4413	23	that	that	WDT
6745	4413	24	requires	require	VBZ
6745	4413	25	a	a	DT
6745	4413	26	white	white	JJ
6745	4413	27	sauce	sauce	NN
6745	4413	28	.	.	.
6745	4414	1	If	if	IN
6745	4414	2	you	-PRON-	PRP
6745	4414	3	have	have	VBP
6745	4414	4	plenty	plenty	NN
6745	4414	5	of	of	IN
6745	4414	6	cream	cream	NN
6745	4414	7	,	,	,
6745	4414	8	use	use	VB
6745	4414	9	it	-PRON-	PRP
6745	4414	10	,	,	,
6745	4414	11	and	and	CC
6745	4414	12	omit	omit	VB
6745	4414	13	the	the	DT
6745	4414	14	butter	butter	NN
6745	4414	15	.	.	.
6745	4415	1	Polish	Polish	NNP
6745	4415	2	Sauce	Sauce	NNP
6745	4415	3	.	.	.
6745	4416	1	One	one	CD
6745	4416	2	pint	pint	NN
6745	4416	3	of	of	IN
6745	4416	4	stock	stock	NN
6745	4416	5	,	,	,
6745	4416	6	two	two	CD
6745	4416	7	table	table	NN
6745	4416	8	-	-	HYPH
6745	4416	9	spoonfuls	spoonful	NNS
6745	4416	10	of	of	IN
6745	4416	11	butter	butter	NN
6745	4416	12	,	,	,
6745	4416	13	four	four	CD
6745	4416	14	of	of	IN
6745	4416	15	grated	grate	VBN
6745	4416	16	horseradish	horseradish	NNP
6745	4416	17	,	,	,
6745	4416	18	one	one	CD
6745	4416	19	of	of	IN
6745	4416	20	flour	flour	NN
6745	4416	21	,	,	,
6745	4416	22	one	one	CD
6745	4416	23	of	of	IN
6745	4416	24	chopped	chop	VBN
6745	4416	25	parsley	parsley	NN
6745	4416	26	,	,	,
6745	4416	27	the	the	DT
6745	4416	28	juice	juice	NN
6745	4416	29	of	of	IN
6745	4416	30	one	one	CD
6745	4416	31	lemon	lemon	NN
6745	4416	32	,	,	,
6745	4416	33	one	one	CD
6745	4416	34	teaspoonful	teaspoonful	NN
6745	4416	35	of	of	IN
6745	4416	36	sugar	sugar	NN
6745	4416	37	,	,	,
6745	4416	38	salt	salt	NN
6745	4416	39	,	,	,
6745	4416	40	pepper	pepper	NN
6745	4416	41	.	.	.
6745	4417	1	Cook	cook	VB
6745	4417	2	the	the	DT
6745	4417	3	butter	butter	NN
6745	4417	4	and	and	CC
6745	4417	5	flour	flour	NN
6745	4417	6	together	together	RB
6745	4417	7	until	until	IN
6745	4417	8	smooth	smooth	JJ
6745	4417	9	,	,	,
6745	4417	10	but	but	CC
6745	4417	11	not	not	RB
6745	4417	12	brown	brown	JJ
6745	4417	13	.	.	.
6745	4418	1	Add	add	VB
6745	4418	2	the	the	DT
6745	4418	3	stock	stock	NN
6745	4418	4	;	;	:
6745	4418	5	and	and	CC
6745	4418	6	when	when	WRB
6745	4418	7	it	-PRON-	PRP
6745	4418	8	boils	boil	VBZ
6745	4418	9	,	,	,
6745	4418	10	add	add	VB
6745	4418	11	all	all	PDT
6745	4418	12	the	the	DT
6745	4418	13	other	other	JJ
6745	4418	14	ingredients	ingredient	NNS
6745	4418	15	except	except	IN
6745	4418	16	the	the	DT
6745	4418	17	parsley	parsley	NN
6745	4418	18	.	.	.
6745	4419	1	Boil	boil	VB
6745	4419	2	up	up	RP
6745	4419	3	once	once	RB
6745	4419	4	,	,	,
6745	4419	5	and	and	CC
6745	4419	6	add	add	VB
6745	4419	7	the	the	DT
6745	4419	8	parsley	parsley	NN
6745	4419	9	.	.	.
6745	4420	1	This	this	DT
6745	4420	2	sauce	sauce	NN
6745	4420	3	is	be	VBZ
6745	4420	4	for	for	IN
6745	4420	5	roast	roast	NN
6745	4420	6	veal	veal	NN
6745	4420	7	.	.	.
6745	4421	1	Robert	Robert	NNP
6745	4421	2	Sauce	Sauce	NNP
6745	4421	3	.	.	.
6745	4422	1	Two	two	CD
6745	4422	2	cupfuls	cupful	NNS
6745	4422	3	of	of	IN
6745	4422	4	stock	stock	NN
6745	4422	5	,	,	,
6745	4422	6	two	two	CD
6745	4422	7	small	small	JJ
6745	4422	8	onions	onion	NNS
6745	4422	9	,	,	,
6745	4422	10	four	four	CD
6745	4422	11	table	table	NN
6745	4422	12	-	-	HYPH
6745	4422	13	spoonfuls	spoonful	NNS
6745	4422	14	of	of	IN
6745	4422	15	butter	butter	NN
6745	4422	16	,	,	,
6745	4422	17	one	one	CD
6745	4422	18	heaping	heaping	NN
6745	4422	19	table	table	NN
6745	4422	20	-	-	HYPH
6745	4422	21	spoonful	spoonful	JJ
6745	4422	22	of	of	IN
6745	4422	23	flour	flour	NN
6745	4422	24	,	,	,
6745	4422	25	one	one	CD
6745	4422	26	tea	tea	NN
6745	4422	27	-	-	HYPH
6745	4422	28	spoonful	spoonful	JJ
6745	4422	29	of	of	IN
6745	4422	30	dry	dry	JJ
6745	4422	31	mustard	mustard	NN
6745	4422	32	,	,	,
6745	4422	33	one	one	CD
6745	4422	34	of	of	IN
6745	4422	35	sugar	sugar	NN
6745	4422	36	,	,	,
6745	4422	37	a	a	DT
6745	4422	38	speck	speck	NN
6745	4422	39	of	of	IN
6745	4422	40	cayenne	cayenne	NN
6745	4422	41	,	,	,
6745	4422	42	two	two	CD
6745	4422	43	table	table	NN
6745	4422	44	-	-	HYPH
6745	4422	45	spoonfuls	spoonful	NNS
6745	4422	46	of	of	IN
6745	4422	47	vinegar	vinegar	NN
6745	4422	48	,	,	,
6745	4422	49	salt	salt	NN
6745	4422	50	.	.	.
6745	4423	1	Cut	cut	VB
6745	4423	2	the	the	DT
6745	4423	3	onions	onion	NNS
6745	4423	4	into	into	IN
6745	4423	5	dice	dice	NN
6745	4423	6	,	,	,
6745	4423	7	and	and	CC
6745	4423	8	put	put	VBD
6745	4423	9	on	on	RP
6745	4423	10	with	with	IN
6745	4423	11	the	the	DT
6745	4423	12	butter	butter	NN
6745	4423	13	.	.	.
6745	4424	1	Stir	stir	VB
6745	4424	2	until	until	IN
6745	4424	3	they	-PRON-	PRP
6745	4424	4	begin	begin	VBP
6745	4424	5	to	to	TO
6745	4424	6	color	color	NN
6745	4424	7	;	;	:
6745	4424	8	then	then	RB
6745	4424	9	add	add	VB
6745	4424	10	the	the	DT
6745	4424	11	flour	flour	NN
6745	4424	12	,	,	,
6745	4424	13	and	and	CC
6745	4424	14	stir	stir	VB
6745	4424	15	until	until	IN
6745	4424	16	brown	brown	NNP
6745	4424	17	.	.	.
6745	4425	1	As	as	RB
6745	4425	2	soon	soon	RB
6745	4425	3	as	as	IN
6745	4425	4	it	-PRON-	PRP
6745	4425	5	boils	boil	VBZ
6745	4425	6	,	,	,
6745	4425	7	add	add	VB
6745	4425	8	the	the	DT
6745	4425	9	stock	stock	NN
6745	4425	10	and	and	CC
6745	4425	11	other	other	JJ
6745	4425	12	ingredients	ingredient	NNS
6745	4425	13	,	,	,
6745	4425	14	and	and	CC
6745	4425	15	simmer	simmer	NN
6745	4425	16	five	five	CD
6745	4425	17	minutes	minute	NNS
6745	4425	18	.	.	.
6745	4426	1	Skim	Skim	NNP
6745	4426	2	,	,	,
6745	4426	3	and	and	CC
6745	4426	4	serve	serve	VB
6745	4426	5	.	.	.
6745	4427	1	Supreme	Supreme	NNP
6745	4427	2	Sauce	Sauce	NNP
6745	4427	3	.	.	.
6745	4428	1	Add	add	VB
6745	4428	2	to	to	IN
6745	4428	3	one	one	CD
6745	4428	4	pint	pint	NN
6745	4428	5	of	of	IN
6745	4428	6	white	white	JJ
6745	4428	7	sauce	sauce	NN
6745	4428	8	three	three	CD
6745	4428	9	finely	finely	RB
6745	4428	10	-	-	HYPH
6745	4428	11	chopped	chop	VBN
6745	4428	12	mushrooms	mushroom	NNS
6745	4428	13	,	,	,
6745	4428	14	the	the	DT
6745	4428	15	juice	juice	NN
6745	4428	16	of	of	IN
6745	4428	17	half	half	PDT
6745	4428	18	a	a	DT
6745	4428	19	lemon	lemon	NN
6745	4428	20	and	and	CC
6745	4428	21	one	one	CD
6745	4428	22	table	table	NN
6745	4428	23	-	-	HYPH
6745	4428	24	spoonful	spoonful	JJ
6745	4428	25	of	of	IN
6745	4428	26	butter	butter	NN
6745	4428	27	.	.	.
6745	4429	1	Simmer	simmer	NN
6745	4429	2	all	all	DT
6745	4429	3	together	together	RB
6745	4429	4	ten	ten	CD
6745	4429	5	minutes	minute	NNS
6745	4429	6	.	.	.
6745	4430	1	Rub	rub	VB
6745	4430	2	through	through	IN
6745	4430	3	the	the	DT
6745	4430	4	strainer	strainer	NN
6745	4430	5	and	and	CC
6745	4430	6	use	use	NN
6745	4430	7	.	.	.
6745	4431	1	Olive	Olive	NNP
6745	4431	2	Sauce	Sauce	NNP
6745	4431	3	.	.	.
6745	4432	1	Two	two	CD
6745	4432	2	dozen	dozen	NN
6745	4432	3	queen	queen	NNP
6745	4432	4	olives	olives	NNPS
6745	4432	5	,	,	,
6745	4432	6	one	one	CD
6745	4432	7	pint	pint	NN
6745	4432	8	of	of	IN
6745	4432	9	rich	rich	JJ
6745	4432	10	stock	stock	NN
6745	4432	11	,	,	,
6745	4432	12	the	the	DT
6745	4432	13	juice	juice	NN
6745	4432	14	of	of	IN
6745	4432	15	one	one	CD
6745	4432	16	lemon	lemon	NN
6745	4432	17	,	,	,
6745	4432	18	two	two	CD
6745	4432	19	table	table	NN
6745	4432	20	-	-	HYPH
6745	4432	21	spoonfuls	spoonful	NNS
6745	4432	22	of	of	IN
6745	4432	23	salad	salad	NN
6745	4432	24	oil	oil	NN
6745	4432	25	,	,	,
6745	4432	26	one	one	CD
6745	4432	27	of	of	IN
6745	4432	28	flour	flour	NN
6745	4432	29	,	,	,
6745	4432	30	salt	salt	NN
6745	4432	31	,	,	,
6745	4432	32	pepper	pepper	NN
6745	4432	33	,	,	,
6745	4432	34	a	a	DT
6745	4432	35	small	small	JJ
6745	4432	36	slice	slice	NN
6745	4432	37	of	of	IN
6745	4432	38	onion	onion	NN
6745	4432	39	.	.	.
6745	4433	1	Let	let	VB
6745	4433	2	the	the	DT
6745	4433	3	olives	olive	NNS
6745	4433	4	stand	stand	VB
6745	4433	5	in	in	IN
6745	4433	6	hot	hot	JJ
6745	4433	7	water	water	NN
6745	4433	8	half	half	PDT
6745	4433	9	an	an	DT
6745	4433	10	hour	hour	NN
6745	4433	11	,	,	,
6745	4433	12	to	to	TO
6745	4433	13	extract	extract	VB
6745	4433	14	the	the	DT
6745	4433	15	salt	salt	NN
6745	4433	16	.	.	.
6745	4434	1	Put	put	VB
6745	4434	2	the	the	DT
6745	4434	3	onion	onion	NN
6745	4434	4	and	and	CC
6745	4434	5	oil	oil	NN
6745	4434	6	in	in	IN
6745	4434	7	the	the	DT
6745	4434	8	stew	stew	NN
6745	4434	9	-	-	HYPH
6745	4434	10	pan	pan	NN
6745	4434	11	,	,	,
6745	4434	12	and	and	CC
6745	4434	13	as	as	RB
6745	4434	14	soon	soon	RB
6745	4434	15	as	as	IN
6745	4434	16	the	the	DT
6745	4434	17	onion	onion	NN
6745	4434	18	begins	begin	VBZ
6745	4434	19	to	to	TO
6745	4434	20	color	color	NN
6745	4434	21	,	,	,
6745	4434	22	add	add	VB
6745	4434	23	the	the	DT
6745	4434	24	flour	flour	NN
6745	4434	25	.	.	.
6745	4435	1	Stir	stir	VB
6745	4435	2	until	until	IN
6745	4435	3	smooth	smooth	JJ
6745	4435	4	,	,	,
6745	4435	5	and	and	CC
6745	4435	6	add	add	VB
6745	4435	7	the	the	DT
6745	4435	8	stock	stock	NN
6745	4435	9	.	.	.
6745	4436	1	Set	Set	VBN
6745	4436	2	back	back	RB
6745	4436	3	where	where	WRB
6745	4436	4	it	-PRON-	PRP
6745	4436	5	will	will	MD
6745	4436	6	simmer	simmer	VB
6745	4436	7	.	.	.
6745	4437	1	Pare	pare	VB
6745	4437	2	the	the	DT
6745	4437	3	olives	olive	NNS
6745	4437	4	,	,	,
6745	4437	5	round	round	JJ
6745	4437	6	and	and	CC
6745	4437	7	round	round	JJ
6745	4437	8	,	,	,
6745	4437	9	close	close	RB
6745	4437	10	to	to	IN
6745	4437	11	the	the	DT
6745	4437	12	stones	stone	NNS
6745	4437	13	,	,	,
6745	4437	14	and	and	CC
6745	4437	15	have	have	VBP
6745	4437	16	the	the	DT
6745	4437	17	pulp	pulp	NN
6745	4437	18	in	in	IN
6745	4437	19	a	a	DT
6745	4437	20	single	single	JJ
6745	4437	21	piece	piece	NN
6745	4437	22	.	.	.
6745	4438	1	If	if	IN
6745	4438	2	this	this	DT
6745	4438	3	is	be	VBZ
6745	4438	4	done	do	VBN
6745	4438	5	carefully	carefully	RB
6745	4438	6	with	with	IN
6745	4438	7	a	a	DT
6745	4438	8	sharp	sharp	JJ
6745	4438	9	knife	knife	NN
6745	4438	10	,	,	,
6745	4438	11	in	in	IN
6745	4438	12	somewhat	somewhat	RB
6745	4438	13	the	the	DT
6745	4438	14	same	same	JJ
6745	4438	15	way	way	NN
6745	4438	16	that	that	WDT
6745	4438	17	an	an	DT
6745	4438	18	apple	apple	NN
6745	4438	19	skin	skin	NN
6745	4438	20	is	be	VBZ
6745	4438	21	removed	remove	VBN
6745	4438	22	whole	whole	JJ
6745	4438	23	,	,	,
6745	4438	24	the	the	DT
6745	4438	25	olives	olive	NNS
6745	4438	26	will	will	MD
6745	4438	27	still	still	RB
6745	4438	28	have	have	VB
6745	4438	29	their	-PRON-	PRP$
6745	4438	30	natural	natural	JJ
6745	4438	31	shape	shape	NN
6745	4438	32	after	after	IN
6745	4438	33	the	the	DT
6745	4438	34	stones	stone	NNS
6745	4438	35	are	be	VBP
6745	4438	36	taken	take	VBN
6745	4438	37	out	out	RP
6745	4438	38	.	.	.
6745	4439	1	Put	put	VB
6745	4439	2	them	-PRON-	PRP
6745	4439	3	in	in	IN
6745	4439	4	the	the	DT
6745	4439	5	sauce	sauce	NN
6745	4439	6	,	,	,
6745	4439	7	add	add	VB
6745	4439	8	the	the	DT
6745	4439	9	seasoning	seasoning	NN
6745	4439	10	,	,	,
6745	4439	11	and	and	CC
6745	4439	12	simmer	simmer	JJ
6745	4439	13	twenty	twenty	CD
6745	4439	14	minutes	minute	NNS
6745	4439	15	.	.	.
6745	4440	1	Skim	Skim	NNP
6745	4440	2	carefully	carefully	RB
6745	4440	3	,	,	,
6745	4440	4	and	and	CC
6745	4440	5	serve	serve	VB
6745	4440	6	.	.	.
6745	4441	1	If	if	IN
6745	4441	2	the	the	DT
6745	4441	3	sauce	sauce	NN
6745	4441	4	is	be	VBZ
6745	4441	5	liked	like	VBN
6745	4441	6	thin	thin	JJ
6745	4441	7	,	,	,
6745	4441	8	half	half	PDT
6745	4441	9	the	the	DT
6745	4441	10	amount	amount	NN
6745	4441	11	of	of	IN
6745	4441	12	flour	flour	NN
6745	4441	13	given	give	VBN
6745	4441	14	can	can	MD
6745	4441	15	be	be	VB
6745	4441	16	used	use	VBN
6745	4441	17	.	.	.
6745	4442	1	This	this	DT
6745	4442	2	sauce	sauce	NN
6745	4442	3	is	be	VBZ
6745	4442	4	for	for	IN
6745	4442	5	roast	roast	NN
6745	4442	6	ducks	duck	NNS
6745	4442	7	and	and	CC
6745	4442	8	other	other	JJ
6745	4442	9	game	game	NN
6745	4442	10	.	.	.
6745	4443	1	Flemish	Flemish	NNP
6745	4443	2	Sauce	Sauce	NNP
6745	4443	3	.	.	.
6745	4444	1	Cut	cut	VB
6745	4444	2	a	a	DT
6745	4444	3	cupful	cupful	NN
6745	4444	4	of	of	IN
6745	4444	5	the	the	DT
6745	4444	6	red	red	JJ
6745	4444	7	part	part	NN
6745	4444	8	of	of	IN
6745	4444	9	a	a	DT
6745	4444	10	carrot	carrot	NN
6745	4444	11	into	into	IN
6745	4444	12	_	_	NNP
6745	4444	13	very	very	RB
6745	4444	14	small	small	JJ
6745	4444	15	_	_	NNP
6745	4444	16	dice	dice	NN
6745	4444	17	.	.	.
6745	4445	1	Cover	cover	VB
6745	4445	2	with	with	IN
6745	4445	3	boiling	boiling	NN
6745	4445	4	water	water	NN
6745	4445	5	,	,	,
6745	4445	6	and	and	CC
6745	4445	7	simmer	simmer	NN
6745	4445	8	one	one	CD
6745	4445	9	hour	hour	NN
6745	4445	10	.	.	.
6745	4446	1	Put	put	VB
6745	4446	2	three	three	CD
6745	4446	3	table-	table-	NN
6745	4446	4	spoonfuls	spoonful	NNS
6745	4446	5	of	of	IN
6745	4446	6	butter	butter	NN
6745	4446	7	,	,	,
6745	4446	8	two	two	CD
6745	4446	9	of	of	IN
6745	4446	10	flour	flour	NN
6745	4446	11	,	,	,
6745	4446	12	a	a	DT
6745	4446	13	slice	slice	NN
6745	4446	14	of	of	IN
6745	4446	15	carrot	carrot	NN
6745	4446	16	,	,	,
6745	4446	17	an	an	DT
6745	4446	18	onion	onion	NN
6745	4446	19	,	,	,
6745	4446	20	cut	cut	VBD
6745	4446	21	fine	fine	RB
6745	4446	22	;	;	:
6745	4446	23	a	a	DT
6745	4446	24	blade	blade	NN
6745	4446	25	of	of	IN
6745	4446	26	mace	mace	NN
6745	4446	27	and	and	CC
6745	4446	28	twenty	twenty	CD
6745	4446	29	pepper	pepper	NN
6745	4446	30	-	-	HYPH
6745	4446	31	corns	corn	NNS
6745	4446	32	in	in	IN
6745	4446	33	a	a	DT
6745	4446	34	sauce	sauce	NN
6745	4446	35	-	-	HYPH
6745	4446	36	pan	pan	NN
6745	4446	37	.	.	.
6745	4447	1	Stir	stir	VB
6745	4447	2	over	over	IN
6745	4447	3	the	the	DT
6745	4447	4	fire	fire	NN
6745	4447	5	one	one	CD
6745	4447	6	minute	minute	NN
6745	4447	7	,	,	,
6745	4447	8	and	and	CC
6745	4447	9	add	add	VB
6745	4447	10	two	two	CD
6745	4447	11	cupfuls	cupful	NNS
6745	4447	12	of	of	IN
6745	4447	13	stock	stock	NN
6745	4447	14	.	.	.
6745	4448	1	Simmer	simmer	NN
6745	4448	2	gently	gently	RB
6745	4448	3	half	half	PDT
6745	4448	4	an	an	DT
6745	4448	5	hour	hour	NN
6745	4448	6	.	.	.
6745	4449	1	Add	add	VB
6745	4449	2	a	a	DT
6745	4449	3	cupful	cupful	NN
6745	4449	4	of	of	IN
6745	4449	5	cream	cream	NN
6745	4449	6	,	,	,
6745	4449	7	boil	boil	VB
6745	4449	8	up	up	RP
6745	4449	9	once	once	RB
6745	4449	10	,	,	,
6745	4449	11	and	and	CC
6745	4449	12	strain	strain	VB
6745	4449	13	.	.	.
6745	4450	1	Now	now	RB
6745	4450	2	add	add	VB
6745	4450	3	the	the	DT
6745	4450	4	cooked	cooked	JJ
6745	4450	5	carrot	carrot	NN
6745	4450	6	,	,	,
6745	4450	7	one	one	CD
6745	4450	8	table	table	NN
6745	4450	9	-	-	HYPH
6745	4450	10	spoonful	spoonful	JJ
6745	4450	11	of	of	IN
6745	4450	12	chopped	chop	VBN
6745	4450	13	parsley	parsley	NN
6745	4450	14	,	,	,
6745	4450	15	two	two	CD
6745	4450	16	of	of	IN
6745	4450	17	chopped	chop	VBN
6745	4450	18	cucumber	cucumber	NN
6745	4450	19	pickles	pickle	NNS
6745	4450	20	and	and	CC
6745	4450	21	,	,	,
6745	4450	22	if	if	IN
6745	4450	23	you	-PRON-	PRP
6745	4450	24	like	like	VBP
6745	4450	25	,	,	,
6745	4450	26	one	one	CD
6745	4450	27	of	of	IN
6745	4450	28	grated	grate	VBN
6745	4450	29	horseradish	horseradish	NNP
6745	4450	30	.	.	.
6745	4451	1	Taste	taste	NN
6745	4451	2	to	to	TO
6745	4451	3	see	see	VB
6745	4451	4	if	if	IN
6745	4451	5	salt	salt	NN
6745	4451	6	enough	enough	RB
6745	4451	7	.	.	.
6745	4452	1	Chestnut	Chestnut	NNP
6745	4452	2	Sauce	Sauce	NNP
6745	4452	3	.	.	.
6745	4453	1	One	one	CD
6745	4453	2	pint	pint	NN
6745	4453	3	of	of	IN
6745	4453	4	shelled	shell	VBN
6745	4453	5	chestnuts	chestnut	NNS
6745	4453	6	,	,	,
6745	4453	7	one	one	CD
6745	4453	8	quart	quart	NN
6745	4453	9	of	of	IN
6745	4453	10	stock	stock	NN
6745	4453	11	,	,	,
6745	4453	12	one	one	CD
6745	4453	13	teaspoonful	teaspoonful	NN
6745	4453	14	of	of	IN
6745	4453	15	lemon	lemon	NN
6745	4453	16	juice	juice	NN
6745	4453	17	,	,	,
6745	4453	18	one	one	CD
6745	4453	19	table	table	NN
6745	4453	20	-	-	HYPH
6745	4453	21	spoonful	spoonful	JJ
6745	4453	22	of	of	IN
6745	4453	23	flour	flour	NN
6745	4453	24	,	,	,
6745	4453	25	two	two	CD
6745	4453	26	of	of	IN
6745	4453	27	butter	butter	NN
6745	4453	28	,	,	,
6745	4453	29	salt	salt	NN
6745	4453	30	,	,	,
6745	4453	31	pepper	pepper	NN
6745	4453	32	.	.	.
6745	4454	1	Boil	Boil	NNP
6745	4454	2	the	the	DT
6745	4454	3	chestnuts	chestnut	NNS
6745	4454	4	in	in	IN
6745	4454	5	water	water	NN
6745	4454	6	for	for	IN
6745	4454	7	about	about	RB
6745	4454	8	three	three	CD
6745	4454	9	minutes	minute	NNS
6745	4454	10	;	;	:
6745	4454	11	then	then	RB
6745	4454	12	plunge	plunge	VB
6745	4454	13	them	-PRON-	PRP
6745	4454	14	into	into	IN
6745	4454	15	cold	cold	JJ
6745	4454	16	water	water	NN
6745	4454	17	,	,	,
6745	4454	18	and	and	CC
6745	4454	19	rub	rub	VB
6745	4454	20	off	off	RP
6745	4454	21	the	the	DT
6745	4454	22	dark	dark	JJ
6745	4454	23	skins	skin	NNS
6745	4454	24	.	.	.
6745	4455	1	Put	put	VB
6745	4455	2	them	-PRON-	PRP
6745	4455	3	on	on	RP
6745	4455	4	to	to	TO
6745	4455	5	cook	cook	VB
6745	4455	6	with	with	IN
6745	4455	7	the	the	DT
6745	4455	8	stock	stock	NN
6745	4455	9	,	,	,
6745	4455	10	and	and	CC
6745	4455	11	boil	boil	VB
6745	4455	12	gently	gently	RB
6745	4455	13	until	until	IN
6745	4455	14	they	-PRON-	PRP
6745	4455	15	will	will	MD
6745	4455	16	mash	mash	VB
6745	4455	17	readily	readily	RB
6745	4455	18	(	(	-LRB-
6745	4455	19	it	-PRON-	PRP
6745	4455	20	will	will	MD
6745	4455	21	take	take	VB
6745	4455	22	about	about	RP
6745	4455	23	an	an	DT
6745	4455	24	hour	hour	NN
6745	4455	25	)	)	-RRB-
6745	4455	26	.	.	.
6745	4456	1	Mash	mash	NN
6745	4456	2	as	as	RB
6745	4456	3	fine	fine	RB
6745	4456	4	as	as	IN
6745	4456	5	possible	possible	JJ
6745	4456	6	.	.	.
6745	4457	1	Put	put	VB
6745	4457	2	the	the	DT
6745	4457	3	butter	butter	NN
6745	4457	4	and	and	CC
6745	4457	5	flour	flour	NN
6745	4457	6	in	in	IN
6745	4457	7	a	a	DT
6745	4457	8	sauce	sauce	NN
6745	4457	9	-	-	HYPH
6745	4457	10	pan	pan	NN
6745	4457	11	and	and	CC
6745	4457	12	cook	cook	NN
6745	4457	13	until	until	IN
6745	4457	14	a	a	DT
6745	4457	15	dark	dark	JJ
6745	4457	16	brown	brown	NN
6745	4457	17	.	.	.
6745	4458	1	Stir	stir	VB
6745	4458	2	into	into	IN
6745	4458	3	the	the	DT
6745	4458	4	sauce	sauce	NN
6745	4458	5	,	,	,
6745	4458	6	and	and	CC
6745	4458	7	cook	cook	VB
6745	4458	8	two	two	CD
6745	4458	9	minutes	minute	NNS
6745	4458	10	.	.	.
6745	4459	1	Add	add	VB
6745	4459	2	the	the	DT
6745	4459	3	seasoning	seasoning	NN
6745	4459	4	,	,	,
6745	4459	5	and	and	CC
6745	4459	6	rub	rub	VB
6745	4459	7	all	all	RB
6745	4459	8	through	through	IN
6745	4459	9	a	a	DT
6745	4459	10	sieve	sieve	NN
6745	4459	11	.	.	.
6745	4460	1	This	this	DT
6745	4460	2	sauce	sauce	NN
6745	4460	3	is	be	VBZ
6745	4460	4	for	for	IN
6745	4460	5	roast	roast	NN
6745	4460	6	turkey	turkey	NN
6745	4460	7	.	.	.
6745	4461	1	When	when	WRB
6745	4461	2	,	,	,
6745	4461	3	to	to	TO
6745	4461	4	be	be	VB
6745	4461	5	served	serve	VBN
6745	4461	6	with	with	IN
6745	4461	7	boiled	boil	VBN
6745	4461	8	turkey	turkey	NN
6745	4461	9	,	,	,
6745	4461	10	use	use	VB
6745	4461	11	only	only	RB
6745	4461	12	a	a	DT
6745	4461	13	pint	pint	NN
6745	4461	14	and	and	CC
6745	4461	15	a	a	DT
6745	4461	16	half	half	NN
6745	4461	17	of	of	IN
6745	4461	18	stock	stock	NN
6745	4461	19	;	;	:
6745	4461	20	rub	rub	VB
6745	4461	21	the	the	DT
6745	4461	22	butter	butter	NN
6745	4461	23	and	and	CC
6745	4461	24	flour	flour	NN
6745	4461	25	together	together	RB
6745	4461	26	,	,	,
6745	4461	27	and	and	CC
6745	4461	28	stir	stir	VB
6745	4461	29	into	into	IN
6745	4461	30	the	the	DT
6745	4461	31	boiling	boiling	NN
6745	4461	32	mixture	mixture	NN
6745	4461	33	;	;	:
6745	4461	34	rub	rub	VB
6745	4461	35	through	through	IN
6745	4461	36	the	the	DT
6745	4461	37	sieve	sieve	NN
6745	4461	38	as	as	IN
6745	4461	39	before	before	RB
6745	4461	40	;	;	:
6745	4461	41	add	add	VB
6745	4461	42	half	half	PDT
6745	4461	43	a	a	DT
6745	4461	44	pint	pint	NN
6745	4461	45	of	of	IN
6745	4461	46	cream	cream	NN
6745	4461	47	to	to	IN
6745	4461	48	the	the	DT
6745	4461	49	sauce	sauce	NN
6745	4461	50	;	;	:
6745	4461	51	return	return	VB
6745	4461	52	to	to	IN
6745	4461	53	the	the	DT
6745	4461	54	fire	fire	NN
6745	4461	55	,	,	,
6745	4461	56	boil	boil	VB
6745	4461	57	up	up	RP
6745	4461	58	once	once	RB
6745	4461	59	,	,	,
6745	4461	60	and	and	CC
6745	4461	61	serve	serve	VB
6745	4461	62	.	.	.
6745	4462	1	The	the	DT
6745	4462	2	chestnuts	chestnut	NNS
6745	4462	3	used	use	VBN
6745	4462	4	are	be	VBP
6745	4462	5	twice	twice	RB
6745	4462	6	as	as	RB
6745	4462	7	large	large	JJ
6745	4462	8	as	as	IN
6745	4462	9	the	the	DT
6745	4462	10	native	native	JJ
6745	4462	11	fruit	fruit	NN
6745	4462	12	All	all	DT
6745	4462	13	first	first	JJ
6745	4462	14	-	-	HYPH
6745	4462	15	class	class	NN
6745	4462	16	provision	provision	NN
6745	4462	17	dealers	dealer	NNS
6745	4462	18	and	and	CC
6745	4462	19	grocers	grocer	NNS
6745	4462	20	keep	keep	VB
6745	4462	21	them	-PRON-	PRP
6745	4462	22	.	.	.
6745	4463	1	Celery	Celery	NNP
6745	4463	2	Sauce	sauce	NN
6745	4463	3	.	.	.
6745	4464	1	Cut	cut	VB
6745	4464	2	the	the	DT
6745	4464	3	tender	tender	NN
6745	4464	4	parts	part	NNS
6745	4464	5	of	of	IN
6745	4464	6	a	a	DT
6745	4464	7	head	head	NN
6745	4464	8	of	of	IN
6745	4464	9	celery	celery	NN
6745	4464	10	_	_	NNP
6745	4464	11	very	very	RB
6745	4464	12	fine	fine	JJ
6745	4464	13	.	.	.
6745	4464	14	_	_	NNP
6745	4464	15	Pour	Pour	NNP
6745	4464	16	on	on	IN
6745	4464	17	water	water	NN
6745	4464	18	enough	enough	RB
6745	4464	19	to	to	TO
6745	4464	20	cover	cover	VB
6745	4464	21	them	-PRON-	PRP
6745	4464	22	,	,	,
6745	4464	23	and	and	CC
6745	4464	24	no	no	RB
6745	4464	25	more	more	JJR
6745	4464	26	.	.	.
6745	4465	1	Cover	cover	VB
6745	4465	2	the	the	DT
6745	4465	3	sauce	sauce	NN
6745	4465	4	-	-	HYPH
6745	4465	5	pan	pan	NN
6745	4465	6	,	,	,
6745	4465	7	and	and	CC
6745	4465	8	set	set	VB
6745	4465	9	where	where	WRB
6745	4465	10	it	-PRON-	PRP
6745	4465	11	will	will	MD
6745	4465	12	simmer	simmer	VB
6745	4465	13	one	one	CD
6745	4465	14	hour	hour	NN
6745	4465	15	.	.	.
6745	4466	1	Mix	mix	VB
6745	4466	2	together	together	RB
6745	4466	3	two	two	CD
6745	4466	4	table	table	NN
6745	4466	5	-	-	HYPH
6745	4466	6	spoonfuls	spoonful	NNS
6745	4466	7	of	of	IN
6745	4466	8	flour	flour	NN
6745	4466	9	and	and	CC
6745	4466	10	four	four	CD
6745	4466	11	of	of	IN
6745	4466	12	butter	butter	NN
6745	4466	13	.	.	.
6745	4467	1	When	when	WRB
6745	4467	2	the	the	DT
6745	4467	3	celery	celery	NN
6745	4467	4	has	have	VBZ
6745	4467	5	been	be	VBN
6745	4467	6	boiling	boil	VBG
6745	4467	7	one	one	CD
6745	4467	8	hour	hour	NN
6745	4467	9	,	,	,
6745	4467	10	add	add	VB
6745	4467	11	to	to	IN
6745	4467	12	it	-PRON-	PRP
6745	4467	13	the	the	DT
6745	4467	14	butter	butter	NN
6745	4467	15	and	and	CC
6745	4467	16	flour	flour	NN
6745	4467	17	,	,	,
6745	4467	18	one	one	CD
6745	4467	19	pint	pint	NN
6745	4467	20	of	of	IN
6745	4467	21	milk	milk	NN
6745	4467	22	or	or	CC
6745	4467	23	cream	cream	NN
6745	4467	24	,	,	,
6745	4467	25	and	and	CC
6745	4467	26	salt	salt	NN
6745	4467	27	and	and	CC
6745	4467	28	pepper	pepper	NN
6745	4467	29	.	.	.
6745	4468	1	Boil	boil	VB
6745	4468	2	up	up	RP
6745	4468	3	once	once	RB
6745	4468	4	,	,	,
6745	4468	5	and	and	CC
6745	4468	6	serve	serve	VB
6745	4468	7	.	.	.
6745	4469	1	Brown	Brown	NNP
6745	4469	2	Mushroom	Mushroom	NNP
6745	4469	3	Sauce	Sauce	NNP
6745	4469	4	.	.	.
6745	4470	1	One	one	CD
6745	4470	2	forty	forty	CD
6745	4470	3	-	-	HYPH
6745	4470	4	cent	cent	NN
6745	4470	5	can	can	NN
6745	4470	6	of	of	IN
6745	4470	7	French	french	JJ
6745	4470	8	mushrooms	mushroom	NNS
6745	4470	9	,	,	,
6745	4470	10	two	two	CD
6745	4470	11	cupfuls	cupful	NNS
6745	4470	12	of	of	IN
6745	4470	13	stock	stock	NN
6745	4470	14	,	,	,
6745	4470	15	two	two	CD
6745	4470	16	table	table	NN
6745	4470	17	-	-	HYPH
6745	4470	18	spoonfuls	spoonful	NNS
6745	4470	19	of	of	IN
6745	4470	20	flour	flour	NN
6745	4470	21	,	,	,
6745	4470	22	four	four	CD
6745	4470	23	of	of	IN
6745	4470	24	butter	butter	NN
6745	4470	25	,	,	,
6745	4470	26	salt	salt	NN
6745	4470	27	,	,	,
6745	4470	28	pepper	pepper	NN
6745	4470	29	.	.	.
6745	4471	1	Melt	melt	VB
6745	4471	2	the	the	DT
6745	4471	3	butter	butter	NN
6745	4471	4	.	.	.
6745	4472	1	Add	add	VB
6745	4472	2	the	the	DT
6745	4472	3	flour	flour	NN
6745	4472	4	,	,	,
6745	4472	5	and	and	CC
6745	4472	6	stir	stir	VB
6745	4472	7	until	until	IN
6745	4472	8	a	a	DT
6745	4472	9	very	very	RB
6745	4472	10	dark	dark	JJ
6745	4472	11	brown	brown	NN
6745	4472	12	;	;	:
6745	4472	13	then	then	RB
6745	4472	14	gradually	gradually	RB
6745	4472	15	add	add	VB
6745	4472	16	the	the	DT
6745	4472	17	stock	stock	NN
6745	4472	18	.	.	.
6745	4473	1	When	when	WRB
6745	4473	2	this	this	DT
6745	4473	3	boils	boil	VBZ
6745	4473	4	up	up	RP
6745	4473	5	,	,	,
6745	4473	6	add	add	VB
6745	4473	7	the	the	DT
6745	4473	8	liquor	liquor	NN
6745	4473	9	from	from	IN
6745	4473	10	the	the	DT
6745	4473	11	mushrooms	mushroom	NNS
6745	4473	12	.	.	.
6745	4474	1	Season	season	NN
6745	4474	2	,	,	,
6745	4474	3	and	and	CC
6745	4474	4	simmer	simmer	JJ
6745	4474	5	twenty	twenty	CD
6745	4474	6	minutes	minute	NNS
6745	4474	7	.	.	.
6745	4475	1	Skim	Skim	NNP
6745	4475	2	off	off	IN
6745	4475	3	any	any	DT
6745	4475	4	fat	fat	NN
6745	4475	5	that	that	WDT
6745	4475	6	may	may	MD
6745	4475	7	rise	rise	VB
6745	4475	8	to	to	IN
6745	4475	9	the	the	DT
6745	4475	10	top	top	NN
6745	4475	11	.	.	.
6745	4476	1	Add	add	VB
6745	4476	2	the	the	DT
6745	4476	3	mushrooms	mushroom	NNS
6745	4476	4	,	,	,
6745	4476	5	and	and	CC
6745	4476	6	simmer	simmer	NN
6745	4476	7	five	five	CD
6745	4476	8	minutes	minute	NNS
6745	4476	9	longer	long	RBR
6745	4476	10	.	.	.
6745	4477	1	Too	too	RB
6745	4477	2	much	much	JJ
6745	4477	3	cooking	cooking	NN
6745	4477	4	toughens	toughen	VBZ
6745	4477	5	the	the	DT
6745	4477	6	mushrooms	mushroom	NNS
6745	4477	7	.	.	.
6745	4478	1	This	this	DT
6745	4478	2	sauce	sauce	NN
6745	4478	3	is	be	VBZ
6745	4478	4	to	to	TO
6745	4478	5	be	be	VB
6745	4478	6	served	serve	VBN
6745	4478	7	with	with	IN
6745	4478	8	any	any	DT
6745	4478	9	kind	kind	NN
6745	4478	10	of	of	IN
6745	4478	11	roasted	roasted	JJ
6745	4478	12	,	,	,
6745	4478	13	broiled	broil	VBN
6745	4478	14	or	or	CC
6745	4478	15	braised	braise	VBN
6745	4478	16	meats	meat	NNS
6745	4478	17	.	.	.
6745	4479	1	It	-PRON-	PRP
6745	4479	2	is	be	VBZ
6745	4479	3	especially	especially	RB
6745	4479	4	nice	nice	JJ
6745	4479	5	with	with	IN
6745	4479	6	beef	beef	NN
6745	4479	7	.	.	.
6745	4480	1	Brown	Brown	NNP
6745	4480	2	Mushroom	Mushroom	NNP
6745	4480	3	Sauce	Sauce	NNP
6745	4480	4	,	,	,
6745	4480	5	No	no	UH
6745	4480	6	,	,	,
6745	4480	7	3	3	CD
6745	4480	8	.	.	.
6745	4481	1	One	one	CD
6745	4481	2	pint	pint	NN
6745	4481	3	of	of	IN
6745	4481	4	stock	stock	NN
6745	4481	5	,	,	,
6745	4481	6	two	two	CD
6745	4481	7	cloves	clove	NNS
6745	4481	8	,	,	,
6745	4481	9	one	one	CD
6745	4481	10	small	small	JJ
6745	4481	11	slice	slice	NN
6745	4481	12	each	each	DT
6745	4481	13	of	of	IN
6745	4481	14	turnip	turnip	NNP
6745	4481	15	,	,	,
6745	4481	16	carrot	carrot	NN
6745	4481	17	and	and	CC
6745	4481	18	onion	onion	NN
6745	4481	19	,	,	,
6745	4481	20	three	three	CD
6745	4481	21	table	table	NN
6745	4481	22	-	-	HYPH
6745	4481	23	spoonfuls	spoonful	NNS
6745	4481	24	of	of	IN
6745	4481	25	butter	butter	NN
6745	4481	26	,	,	,
6745	4481	27	two	two	CD
6745	4481	28	of	of	IN
6745	4481	29	flour	flour	NN
6745	4481	30	,	,	,
6745	4481	31	half	half	PDT
6745	4481	32	a	a	DT
6745	4481	33	can	can	NN
6745	4481	34	of	of	IN
6745	4481	35	mushrooms	mushroom	NNS
6745	4481	36	,	,	,
6745	4481	37	or	or	CC
6745	4481	38	one	one	CD
6745	4481	39	-	-	HYPH
6745	4481	40	eighth	eighth	NN
6745	4481	41	of	of	IN
6745	4481	42	a	a	DT
6745	4481	43	pound	pound	NN
6745	4481	44	of	of	IN
6745	4481	45	the	the	DT
6745	4481	46	fresh	fresh	JJ
6745	4481	47	vegetable	vegetable	NN
6745	4481	48	.	.	.
6745	4482	1	Cut	cut	VB
6745	4482	2	the	the	DT
6745	4482	3	vegetables	vegetable	NNS
6745	4482	4	in	in	IN
6745	4482	5	small	small	JJ
6745	4482	6	pieces	piece	NNS
6745	4482	7	,	,	,
6745	4482	8	and	and	CC
6745	4482	9	fry	fry	VB
6745	4482	10	in	in	IN
6745	4482	11	the	the	DT
6745	4482	12	butter	butter	NN
6745	4482	13	with	with	IN
6745	4482	14	the	the	DT
6745	4482	15	cloves	clove	NNS
6745	4482	16	until	until	IN
6745	4482	17	brown	brown	NNP
6745	4482	18	.	.	.
6745	4483	1	Add	add	VB
6745	4483	2	the	the	DT
6745	4483	3	flour	flour	NN
6745	4483	4	,	,	,
6745	4483	5	and	and	CC
6745	4483	6	stir	stir	VB
6745	4483	7	until	until	IN
6745	4483	8	dark	dark	JJ
6745	4483	9	brown	brown	NNP
6745	4483	10	;	;	:
6745	4483	11	then	then	RB
6745	4483	12	gradually	gradually	RB
6745	4483	13	add	add	VB
6745	4483	14	the	the	DT
6745	4483	15	stock	stock	NN
6745	4483	16	.	.	.
6745	4484	1	Chop	chop	VB
6745	4484	2	the	the	DT
6745	4484	3	mushrooms	mushroom	NNS
6745	4484	4	,	,	,
6745	4484	5	stir	stir	VB
6745	4484	6	into	into	IN
6745	4484	7	the	the	DT
6745	4484	8	sauce	sauce	NN
6745	4484	9	,	,	,
6745	4484	10	and	and	CC
6745	4484	11	simmer	simmer	VB
6745	4484	12	half	half	PDT
6745	4484	13	an	an	DT
6745	4484	14	hour	hour	NN
6745	4484	15	.	.	.
6745	4485	1	Rub	rub	VB
6745	4485	2	through	through	IN
6745	4485	3	the	the	DT
6745	4485	4	sieve	sieve	NN
6745	4485	5	.	.	.
6745	4486	1	Use	use	VB
6745	4486	2	the	the	DT
6745	4486	3	same	same	JJ
6745	4486	4	as	as	IN
6745	4486	5	the	the	DT
6745	4486	6	other	other	JJ
6745	4486	7	brown	brown	JJ
6745	4486	8	mushroom	mushroom	NN
6745	4486	9	sauce	sauce	NN
6745	4486	10	.	.	.
6745	4487	1	White	White	NNP
6745	4487	2	Mushroom	Mushroom	NNP
6745	4487	3	Sauce	Sauce	NNP
6745	4487	4	.	.	.
6745	4488	1	Hake	hake	VB
6745	4488	2	a	a	DT
6745	4488	3	mushroom	mushroom	NN
6745	4488	4	sauce	sauce	NN
6745	4488	5	like	like	IN
6745	4488	6	the	the	DT
6745	4488	7	first	first	JJ
6745	4488	8	,	,	,
6745	4488	9	using	use	VBG
6745	4488	10	one	one	CD
6745	4488	11	cupful	cupful	NN
6745	4488	12	of	of	IN
6745	4488	13	white	white	JJ
6745	4488	14	stock	stock	NN
6745	4488	15	and	and	CC
6745	4488	16	one	one	CD
6745	4488	17	cupful	cupful	NN
6745	4488	18	of	of	IN
6745	4488	19	cream	cream	NN
6745	4488	20	,	,	,
6745	4488	21	and	and	CC
6745	4488	22	cooking	cook	VBG
6745	4488	23	the	the	DT
6745	4488	24	butter	butter	NN
6745	4488	25	only	only	RB
6745	4488	26	until	until	IN
6745	4488	27	smooth	smooth	JJ
6745	4488	28	.	.	.
6745	4489	1	Do	do	VB
6745	4489	2	not	not	RB
6745	4489	3	let	let	VB
6745	4489	4	it	-PRON-	PRP
6745	4489	5	become	become	VB
6745	4489	6	browned	brown	VBN
6745	4489	7	.	.	.
6745	4490	1	Beurre	Beurre	NNP
6745	4490	2	Noir	Noir	NNP
6745	4490	3	.	.	.
6745	4491	1	Two	two	CD
6745	4491	2	table	table	NN
6745	4491	3	-	-	HYPH
6745	4491	4	spoonfuls	spoonful	NNS
6745	4491	5	of	of	IN
6745	4491	6	butter	butter	NN
6745	4491	7	,	,	,
6745	4491	8	one	one	CD
6745	4491	9	of	of	IN
6745	4491	10	vinegar	vinegar	NN
6745	4491	11	,	,	,
6745	4491	12	one	one	CD
6745	4491	13	of	of	IN
6745	4491	14	chopped	chop	VBN
6745	4491	15	parsley	parsley	NN
6745	4491	16	,	,	,
6745	4491	17	one	one	CD
6745	4491	18	teaspoonful	teaspoonful	NN
6745	4491	19	of	of	IN
6745	4491	20	lemon	lemon	NN
6745	4491	21	juice	juice	NN
6745	4491	22	,	,	,
6745	4491	23	half	half	PDT
6745	4491	24	a	a	DT
6745	4491	25	tea	tea	NN
6745	4491	26	-	-	HYPH
6745	4491	27	spoonful	spoonful	JJ
6745	4491	28	of	of	IN
6745	4491	29	salt	salt	NN
6745	4491	30	,	,	,
6745	4491	31	one	one	CD
6745	4491	32	quarter	quarter	NN
6745	4491	33	of	of	IN
6745	4491	34	a	a	DT
6745	4491	35	teaspoonful	teaspoonful	NN
6745	4491	36	of	of	IN
6745	4491	37	pepper	pepper	NN
6745	4491	38	.	.	.
6745	4492	1	Put	put	VB
6745	4492	2	the	the	DT
6745	4492	3	butter	butter	NN
6745	4492	4	in	in	IN
6745	4492	5	a	a	DT
6745	4492	6	frying	frying	JJ
6745	4492	7	-	-	HYPH
6745	4492	8	pan	pan	NN
6745	4492	9	,	,	,
6745	4492	10	and	and	CC
6745	4492	11	when	when	WRB
6745	4492	12	very	very	RB
6745	4492	13	hot	hot	JJ
6745	4492	14	,	,	,
6745	4492	15	add	add	VB
6745	4492	16	the	the	DT
6745	4492	17	parsley	parsley	NN
6745	4492	18	and	and	CC
6745	4492	19	then	then	RB
6745	4492	20	the	the	DT
6745	4492	21	other	other	JJ
6745	4492	22	ingredients	ingredient	NNS
6745	4492	23	.	.	.
6745	4493	1	Boil	boil	VB
6745	4493	2	up	up	RP
6745	4493	3	once	once	RB
6745	4493	4	.	.	.
6745	4494	1	This	this	DT
6745	4494	2	sauce	sauce	NN
6745	4494	3	is	be	VBZ
6745	4494	4	for	for	IN
6745	4494	5	fried	fried	JJ
6745	4494	6	and	and	CC
6745	4494	7	broiled	broil	VBN
6745	4494	8	fish	fish	NN
6745	4494	9	,	,	,
6745	4494	10	and	and	CC
6745	4494	11	it	-PRON-	PRP
6745	4494	12	is	be	VBZ
6745	4494	13	poured	pour	VBN
6745	4494	14	over	over	RP
6745	4494	15	the	the	DT
6745	4494	16	fish	fish	NN
6745	4494	17	before	before	IN
6745	4494	18	sending	send	VBG
6745	4494	19	to	to	IN
6745	4494	20	the	the	DT
6745	4494	21	table	table	NN
6745	4494	22	.	.	.
6745	4495	1	Maitre	Maitre	NNP
6745	4495	2	d	d	NN
6745	4495	3	'	'	''
6745	4495	4	Hotel	Hotel	NNP
6745	4495	5	Butter	Butter	NNP
6745	4495	6	.	.	.
6745	4496	1	Four	four	CD
6745	4496	2	table	table	NN
6745	4496	3	-	-	HYPH
6745	4496	4	spoonfuls	spoonful	NNS
6745	4496	5	of	of	IN
6745	4496	6	butter	butter	NN
6745	4496	7	,	,	,
6745	4496	8	one	one	CD
6745	4496	9	of	of	IN
6745	4496	10	vinegar	vinegar	NN
6745	4496	11	,	,	,
6745	4496	12	one	one	CD
6745	4496	13	of	of	IN
6745	4496	14	lemon	lemon	NN
6745	4496	15	juice	juice	NN
6745	4496	16	,	,	,
6745	4496	17	half	half	PDT
6745	4496	18	a	a	DT
6745	4496	19	teaspoonful	teaspoonful	NN
6745	4496	20	of	of	IN
6745	4496	21	salt	salt	NN
6745	4496	22	,	,	,
6745	4496	23	one	one	CD
6745	4496	24	quarter	quarter	NN
6745	4496	25	of	of	IN
6745	4496	26	a	a	DT
6745	4496	27	teaspoonful	teaspoonful	NN
6745	4496	28	of	of	IN
6745	4496	29	pepper	pepper	NN
6745	4496	30	,	,	,
6745	4496	31	one	one	CD
6745	4496	32	teaspoonful	teaspoonful	NN
6745	4496	33	of	of	IN
6745	4496	34	chopped	chop	VBN
6745	4496	35	parsley	parsley	NN
6745	4496	36	.	.	.
6745	4497	1	Beat	beat	VB
6745	4497	2	the	the	DT
6745	4497	3	butter	butter	NN
6745	4497	4	to	to	IN
6745	4497	5	a	a	DT
6745	4497	6	cream	cream	NN
6745	4497	7	,	,	,
6745	4497	8	and	and	CC
6745	4497	9	gradually	gradually	RB
6745	4497	10	beat	beat	VBN
6745	4497	11	in	in	IN
6745	4497	12	the	the	DT
6745	4497	13	seasoning	seasoning	NN
6745	4497	14	.	.	.
6745	4498	1	This	this	DT
6745	4498	2	sauce	sauce	NN
6745	4498	3	is	be	VBZ
6745	4498	4	spread	spread	VBN
6745	4498	5	on	on	IN
6745	4498	6	fried	fried	JJ
6745	4498	7	and	and	CC
6745	4498	8	broiled	broil	VBN
6745	4498	9	meats	meat	NNS
6745	4498	10	and	and	CC
6745	4498	11	fish	fish	NN
6745	4498	12	instead	instead	RB
6745	4498	13	of	of	IN
6745	4498	14	butter	butter	NN
6745	4498	15	.	.	.
6745	4499	1	It	-PRON-	PRP
6745	4499	2	is	be	VBZ
6745	4499	3	particularly	particularly	RB
6745	4499	4	nice	nice	JJ
6745	4499	5	for	for	IN
6745	4499	6	fish	fish	NN
6745	4499	7	and	and	CC
6745	4499	8	beefsteak	beefsteak	NN
6745	4499	9	.	.	.
6745	4500	1	Maître	Maître	NNP
6745	4500	2	d	d	NNP
6745	4500	3	'	'	``
6745	4500	4	Hôtel	Hôtel	NNP
6745	4500	5	Sauce	Sauce	NNP
6745	4500	6	.	.	.
6745	4501	1	One	one	CD
6745	4501	2	pint	pint	NN
6745	4501	3	of	of	IN
6745	4501	4	white	white	JJ
6745	4501	5	stock	stock	NN
6745	4501	6	,	,	,
6745	4501	7	the	the	DT
6745	4501	8	yolks	yolk	NNS
6745	4501	9	of	of	IN
6745	4501	10	three	three	CD
6745	4501	11	eggs	egg	NNS
6745	4501	12	,	,	,
6745	4501	13	one	one	CD
6745	4501	14	heaping	heap	VBG
6745	4501	15	table-	table-	XX
6745	4501	16	spoonful	spoonful	JJ
6745	4501	17	of	of	IN
6745	4501	18	corn	corn	NN
6745	4501	19	-	-	HYPH
6745	4501	20	starch	starch	NN
6745	4501	21	.	.	.
6745	4502	1	Put	put	VB
6745	4502	2	the	the	DT
6745	4502	3	stock	stock	NN
6745	4502	4	on	on	RP
6745	4502	5	to	to	TO
6745	4502	6	boil	boil	VB
6745	4502	7	,	,	,
6745	4502	8	reserving	reserve	VBG
6745	4502	9	one	one	CD
6745	4502	10	-	-	HYPH
6745	4502	11	third	third	NN
6745	4502	12	of	of	IN
6745	4502	13	a	a	DT
6745	4502	14	cupful	cupful	NN
6745	4502	15	for	for	IN
6745	4502	16	the	the	DT
6745	4502	17	corn	corn	NN
6745	4502	18	-	-	HYPH
6745	4502	19	starch	starch	NN
6745	4502	20	.	.	.
6745	4503	1	Mix	mix	VB
6745	4503	2	the	the	DT
6745	4503	3	corn	corn	NN
6745	4503	4	-	-	HYPH
6745	4503	5	starch	starch	NN
6745	4503	6	with	with	IN
6745	4503	7	the	the	DT
6745	4503	8	cold	cold	JJ
6745	4503	9	stock	stock	NN
6745	4503	10	and	and	CC
6745	4503	11	stir	stir	VB
6745	4503	12	into	into	IN
6745	4503	13	the	the	DT
6745	4503	14	boiling	boiling	NN
6745	4503	15	.	.	.
6745	4504	1	Boil	Boil	NNP
6745	4504	2	gently	gently	RB
6745	4504	3	for	for	IN
6745	4504	4	five	five	CD
6745	4504	5	minutes	minute	NNS
6745	4504	6	.	.	.
6745	4505	1	Prepare	prepare	VB
6745	4505	2	the	the	DT
6745	4505	3	_	_	NNP
6745	4505	4	maître	maître	NNP
6745	4505	5	d	d	NN
6745	4505	6	'	'	POS
6745	4505	7	hotel	hotel	NN
6745	4505	8	_	_	NNP
6745	4505	9	butter	butter	NN
6745	4505	10	as	as	IN
6745	4505	11	directed	direct	VBN
6745	4505	12	in	in	IN
6745	4505	13	the	the	DT
6745	4505	14	rule	rule	NN
6745	4505	15	,	,	,
6745	4505	16	and	and	CC
6745	4505	17	add	add	VB
6745	4505	18	to	to	IN
6745	4505	19	it	-PRON-	PRP
6745	4505	20	the	the	DT
6745	4505	21	yolks	yolk	NNS
6745	4505	22	of	of	IN
6745	4505	23	the	the	DT
6745	4505	24	eggs	egg	NNS
6745	4505	25	.	.	.
6745	4506	1	Gradually	gradually	RB
6745	4506	2	stir	stir	VB
6745	4506	3	into	into	IN
6745	4506	4	this	this	DT
6745	4506	5	the	the	DT
6745	4506	6	boiling	boiling	NN
6745	4506	7	mixture	mixture	NN
6745	4506	8	.	.	.
6745	4507	1	After	after	IN
6745	4507	2	placing	place	VBG
6745	4507	3	the	the	DT
6745	4507	4	sauce	sauce	NN
6745	4507	5	-	-	HYPH
6745	4507	6	pan	pan	NN
6745	4507	7	in	in	IN
6745	4507	8	another	another	DT
6745	4507	9	of	of	IN
6745	4507	10	boiling	boil	VBG
6745	4507	11	water	water	NN
6745	4507	12	,	,	,
6745	4507	13	stir	stir	VB
6745	4507	14	constantly	constantly	RB
6745	4507	15	for	for	IN
6745	4507	16	three	three	CD
6745	4507	17	minutes	minute	NNS
6745	4507	18	.	.	.
6745	4508	1	Take	take	VB
6745	4508	2	off	off	RP
6745	4508	3	,	,	,
6745	4508	4	and	and	CC
6745	4508	5	serve	serve	VB
6745	4508	6	.	.	.
6745	4509	1	Hollandaise	Hollandaise	NNP
6745	4509	2	Sauce	Sauce	NNP
6745	4509	3	.	.	.
6745	4510	1	Half	half	PDT
6745	4510	2	a	a	DT
6745	4510	3	tea	tea	NN
6745	4510	4	-	-	HYPH
6745	4510	5	cupful	cupful	JJ
6745	4510	6	of	of	IN
6745	4510	7	butter	butter	NN
6745	4510	8	,	,	,
6745	4510	9	the	the	DT
6745	4510	10	juice	juice	NN
6745	4510	11	of	of	IN
6745	4510	12	half	half	PDT
6745	4510	13	a	a	DT
6745	4510	14	lemon	lemon	NN
6745	4510	15	,	,	,
6745	4510	16	the	the	DT
6745	4510	17	yolks	yolk	NNS
6745	4510	18	of	of	IN
6745	4510	19	two	two	CD
6745	4510	20	eggs	egg	NNS
6745	4510	21	,	,	,
6745	4510	22	a	a	DT
6745	4510	23	speck	speck	NN
6745	4510	24	of	of	IN
6745	4510	25	cayenne	cayenne	NN
6745	4510	26	,	,	,
6745	4510	27	half	half	PDT
6745	4510	28	a	a	DT
6745	4510	29	cupful	cupful	NN
6745	4510	30	of	of	IN
6745	4510	31	boiling	boil	VBG
6745	4510	32	water	water	NN
6745	4510	33	,	,	,
6745	4510	34	half	half	PDT
6745	4510	35	a	a	DT
6745	4510	36	teaspoonful	teaspoonful	NN
6745	4510	37	of	of	IN
6745	4510	38	salt	salt	NN
6745	4510	39	.	.	.
6745	4511	1	Beat	beat	VB
6745	4511	2	the	the	DT
6745	4511	3	butter	butter	NN
6745	4511	4	to	to	IN
6745	4511	5	a	a	DT
6745	4511	6	cream	cream	NN
6745	4511	7	;	;	:
6745	4511	8	then	then	RB
6745	4511	9	add	add	VB
6745	4511	10	the	the	DT
6745	4511	11	yolks	yolk	NNS
6745	4511	12	,	,	,
6745	4511	13	one	one	CD
6745	4511	14	by	by	IN
6745	4511	15	one	one	CD
6745	4511	16	,	,	,
6745	4511	17	the	the	DT
6745	4511	18	lemon	lemon	NN
6745	4511	19	juice	juice	NN
6745	4511	20	,	,	,
6745	4511	21	pepper	pepper	NN
6745	4511	22	and	and	CC
6745	4511	23	salt	salt	NN
6745	4511	24	.	.	.
6745	4512	1	Place	place	VB
6745	4512	2	the	the	DT
6745	4512	3	bowl	bowl	NN
6745	4512	4	in	in	IN
6745	4512	5	which	which	WDT
6745	4512	6	these	these	DT
6745	4512	7	are	be	VBP
6745	4512	8	mixed	mix	VBN
6745	4512	9	in	in	IN
6745	4512	10	a	a	DT
6745	4512	11	sauce	sauce	NN
6745	4512	12	-	-	HYPH
6745	4512	13	pan	pan	NN
6745	4512	14	of	of	IN
6745	4512	15	boiling	boiling	NN
6745	4512	16	water	water	NN
6745	4512	17	.	.	.
6745	4513	1	Beat	beat	VB
6745	4513	2	with	with	IN
6745	4513	3	an	an	DT
6745	4513	4	egg-	egg-	NN
6745	4513	5	beater	beater	NN
6745	4513	6	until	until	IN
6745	4513	7	the	the	DT
6745	4513	8	sauce	sauce	NN
6745	4513	9	begins	begin	VBZ
6745	4513	10	to	to	TO
6745	4513	11	thicken	thicken	VB
6745	4513	12	(	(	-LRB-
6745	4513	13	about	about	RB
6745	4513	14	a	a	DT
6745	4513	15	minute	minute	NN
6745	4513	16	)	)	-RRB-
6745	4513	17	,	,	,
6745	4513	18	and	and	CC
6745	4513	19	add	add	VB
6745	4513	20	the	the	DT
6745	4513	21	boiling	boiling	NN
6745	4513	22	water	water	NN
6745	4513	23	,	,	,
6745	4513	24	beating	beat	VBG
6745	4513	25	all	all	PDT
6745	4513	26	the	the	DT
6745	4513	27	time	time	NN
6745	4513	28	.	.	.
6745	4514	1	When	when	WRB
6745	4514	2	like	like	IN
6745	4514	3	a	a	DT
6745	4514	4	soft	soft	JJ
6745	4514	5	custard	custard	NN
6745	4514	6	it	-PRON-	PRP
6745	4514	7	is	be	VBZ
6745	4514	8	done	do	VBN
6745	4514	9	.	.	.
6745	4515	1	The	the	DT
6745	4515	2	bowl	bowl	NN
6745	4515	3	,	,	,
6745	4515	4	if	if	IN
6745	4515	5	thin	thin	JJ
6745	4515	6	,	,	,
6745	4515	7	must	must	MD
6745	4515	8	be	be	VB
6745	4515	9	kept	keep	VBN
6745	4515	10	over	over	IN
6745	4515	11	the	the	DT
6745	4515	12	fire	fire	NN
6745	4515	13	only	only	RB
6745	4515	14	about	about	RB
6745	4515	15	five	five	CD
6745	4515	16	minutes	minute	NNS
6745	4515	17	,	,	,
6745	4515	18	provided	provide	VBD
6745	4515	19	the	the	DT
6745	4515	20	water	water	NN
6745	4515	21	boils	boil	VBZ
6745	4515	22	all	all	PDT
6745	4515	23	the	the	DT
6745	4515	24	time	time	NN
6745	4515	25	.	.	.
6745	4516	1	The	the	DT
6745	4516	2	sauce	sauce	NN
6745	4516	3	should	should	MD
6745	4516	4	be	be	VB
6745	4516	5	poured	pour	VBN
6745	4516	6	around	around	RP
6745	4516	7	meat	meat	NN
6745	4516	8	or	or	CC
6745	4516	9	fish	fish	NN
6745	4516	10	when	when	WRB
6745	4516	11	it	-PRON-	PRP
6745	4516	12	is	be	VBZ
6745	4516	13	on	on	IN
6745	4516	14	the	the	DT
6745	4516	15	dish	dish	NN
6745	4516	16	.	.	.
6745	4517	1	Lobster	Lobster	NNP
6745	4517	2	Sauce	Sauce	NNP
6745	4517	3	.	.	.
6745	4518	1	One	one	CD
6745	4518	2	small	small	JJ
6745	4518	3	lobster	lobster	NN
6745	4518	4	,	,	,
6745	4518	5	four	four	CD
6745	4518	6	table	table	NN
6745	4518	7	-	-	HYPH
6745	4518	8	spoonfuls	spoonful	NNS
6745	4518	9	of	of	IN
6745	4518	10	butter	butter	NN
6745	4518	11	,	,	,
6745	4518	12	two	two	CD
6745	4518	13	of	of	IN
6745	4518	14	flour	flour	NN
6745	4518	15	,	,	,
6745	4518	16	one-	one-	JJ
6745	4518	17	fifth	fifth	NN
6745	4518	18	of	of	IN
6745	4518	19	a	a	DT
6745	4518	20	teaspoonful	teaspoonful	JJ
6745	4518	21	of	of	IN
6745	4518	22	cayenne	cayenne	NN
6745	4518	23	,	,	,
6745	4518	24	two	two	CD
6745	4518	25	table	table	NN
6745	4518	26	-	-	HYPH
6745	4518	27	spoonfuls	spoonful	NNS
6745	4518	28	of	of	IN
6745	4518	29	lemon	lemon	NN
6745	4518	30	juice	juice	NN
6745	4518	31	,	,	,
6745	4518	32	one	one	CD
6745	4518	33	pint	pint	NN
6745	4518	34	of	of	IN
6745	4518	35	boiling	boil	VBG
6745	4518	36	water	water	NN
6745	4518	37	.	.	.
6745	4519	1	Cut	cut	VB
6745	4519	2	the	the	DT
6745	4519	3	meat	meat	NN
6745	4519	4	into	into	IN
6745	4519	5	dice	dice	NNS
6745	4519	6	.	.	.
6745	4520	1	Pound	pound	VB
6745	4520	2	the	the	DT
6745	4520	3	"	"	``
6745	4520	4	coral	coral	NN
6745	4520	5	"	"	''
6745	4520	6	with	with	IN
6745	4520	7	one	one	CD
6745	4520	8	table	table	NN
6745	4520	9	-	-	HYPH
6745	4520	10	spoonful	spoonful	JJ
6745	4520	11	of	of	IN
6745	4520	12	the	the	DT
6745	4520	13	butter	butter	NN
6745	4520	14	.	.	.
6745	4521	1	Rub	rub	VB
6745	4521	2	the	the	DT
6745	4521	3	flour	flour	NN
6745	4521	4	and	and	CC
6745	4521	5	the	the	DT
6745	4521	6	remainder	remainder	NN
6745	4521	7	of	of	IN
6745	4521	8	the	the	DT
6745	4521	9	butter	butter	NN
6745	4521	10	to	to	IN
6745	4521	11	a	a	DT
6745	4521	12	smooth	smooth	JJ
6745	4521	13	paste	paste	NN
6745	4521	14	.	.	.
6745	4522	1	Add	add	VB
6745	4522	2	the	the	DT
6745	4522	3	water	water	NN
6745	4522	4	,	,	,
6745	4522	5	pounded	pound	VBD
6745	4522	6	"	"	``
6745	4522	7	coral	coral	JJ
6745	4522	8	"	"	''
6745	4522	9	and	and	CC
6745	4522	10	butter	butter	NN
6745	4522	11	,	,	,
6745	4522	12	and	and	CC
6745	4522	13	the	the	DT
6745	4522	14	seasoning	seasoning	NN
6745	4522	15	.	.	.
6745	4523	1	Simmer	simmer	NN
6745	4523	2	five	five	CD
6745	4523	3	minutes	minute	NNS
6745	4523	4	,	,	,
6745	4523	5	and	and	CC
6745	4523	6	then	then	RB
6745	4523	7	strain	strain	VB
6745	4523	8	on	on	IN
6745	4523	9	the	the	DT
6745	4523	10	lobster	lobster	NN
6745	4523	11	.	.	.
6745	4524	1	Boil	boil	VB
6745	4524	2	up	up	RP
6745	4524	3	once	once	RB
6745	4524	4	,	,	,
6745	4524	5	and	and	CC
6745	4524	6	serve	serve	VB
6745	4524	7	.	.	.
6745	4525	1	This	this	DT
6745	4525	2	sauce	sauce	NN
6745	4525	3	is	be	VBZ
6745	4525	4	for	for	IN
6745	4525	5	all	all	DT
6745	4525	6	kinds	kind	NNS
6745	4525	7	of	of	IN
6745	4525	8	boiled	boil	VBN
6745	4525	9	fish	fish	NN
6745	4525	10	.	.	.
6745	4526	1	Butter	Butter	NNP
6745	4526	2	Sauce	Sauce	NNP
6745	4526	3	.	.	.
6745	4527	1	Two	two	CD
6745	4527	2	table	table	NN
6745	4527	3	-	-	HYPH
6745	4527	4	spoonfuls	spoonful	NNS
6745	4527	5	of	of	IN
6745	4527	6	flour	flour	NN
6745	4527	7	,	,	,
6745	4527	8	half	half	PDT
6745	4527	9	a	a	DT
6745	4527	10	cupful	cupful	NN
6745	4527	11	of	of	IN
6745	4527	12	butter	butter	NN
6745	4527	13	and	and	CC
6745	4527	14	one	one	CD
6745	4527	15	pint	pint	NN
6745	4527	16	of	of	IN
6745	4527	17	boiling	boil	VBG
6745	4527	18	water	water	NN
6745	4527	19	.	.	.
6745	4528	1	Work	work	VB
6745	4528	2	the	the	DT
6745	4528	3	flour	flour	NN
6745	4528	4	and	and	CC
6745	4528	5	butter	butter	NN
6745	4528	6	together	together	RB
6745	4528	7	until	until	IN
6745	4528	8	light	light	NN
6745	4528	9	and	and	CC
6745	4528	10	creamy	creamy	JJ
6745	4528	11	,	,	,
6745	4528	12	and	and	CC
6745	4528	13	gradually	gradually	RB
6745	4528	14	add	add	VB
6745	4528	15	the	the	DT
6745	4528	16	boiling	boiling	NN
6745	4528	17	water	water	NN
6745	4528	18	.	.	.
6745	4529	1	Stir	stir	VB
6745	4529	2	constantly	constantly	RB
6745	4529	3	until	until	IN
6745	4529	4	it	-PRON-	PRP
6745	4529	5	comes	come	VBZ
6745	4529	6	to	to	IN
6745	4529	7	a	a	DT
6745	4529	8	boil	boil	NN
6745	4529	9	,	,	,
6745	4529	10	but	but	CC
6745	4529	11	do	do	VBP
6745	4529	12	not	not	RB
6745	4529	13	let	let	VB
6745	4529	14	it	-PRON-	PRP
6745	4529	15	boil	boil	VB
6745	4529	16	.	.	.
6745	4530	1	Take	take	VB
6745	4530	2	from	from	IN
6745	4530	3	the	the	DT
6745	4530	4	fire	fire	NN
6745	4530	5	,	,	,
6745	4530	6	and	and	CC
6745	4530	7	serve	serve	VB
6745	4530	8	.	.	.
6745	4531	1	A	a	DT
6745	4531	2	table	table	NN
6745	4531	3	-	-	HYPH
6745	4531	4	spoonful	spoonful	JJ
6745	4531	5	of	of	IN
6745	4531	6	lemon	lemon	NN
6745	4531	7	juice	juice	NN
6745	4531	8	and	and	CC
6745	4531	9	a	a	DT
6745	4531	10	speck	speck	NN
6745	4531	11	of	of	IN
6745	4531	12	cayenne	cayenne	NN
6745	4531	13	may	may	MD
6745	4531	14	be	be	VB
6745	4531	15	added	add	VBN
6745	4531	16	if	if	IN
6745	4531	17	you	-PRON-	PRP
6745	4531	18	choose	choose	VBP
6745	4531	19	.	.	.
6745	4532	1	A	a	DT
6745	4532	2	table	table	NN
6745	4532	3	-	-	HYPH
6745	4532	4	spoonful	spoonful	JJ
6745	4532	5	of	of	IN
6745	4532	6	chopped	chop	VBN
6745	4532	7	parsley	parsley	NN
6745	4532	8	also	also	RB
6745	4532	9	gives	give	VBZ
6745	4532	10	an	an	DT
6745	4532	11	agreeable	agreeable	JJ
6745	4532	12	change	change	NN
6745	4532	13	.	.	.
6745	4533	1	White	White	NNP
6745	4533	2	Oyster	Oyster	NNP
6745	4533	3	Sauce	Sauce	NNP
6745	4533	4	.	.	.
6745	4534	1	One	one	CD
6745	4534	2	pint	pint	NN
6745	4534	3	of	of	IN
6745	4534	4	oysters	oyster	NNS
6745	4534	5	,	,	,
6745	4534	6	three	three	CD
6745	4534	7	table	table	NN
6745	4534	8	-	-	HYPH
6745	4534	9	spoonfuls	spoonful	NNS
6745	4534	10	of	of	IN
6745	4534	11	butter	butter	NN
6745	4534	12	,	,	,
6745	4534	13	one	one	CD
6745	4534	14	heaping	heaping	NN
6745	4534	15	table	table	NN
6745	4534	16	-	-	HYPH
6745	4534	17	spoonful	spoonful	JJ
6745	4534	18	of	of	IN
6745	4534	19	flour	flour	NN
6745	4534	20	,	,	,
6745	4534	21	one	one	CD
6745	4534	22	of	of	IN
6745	4534	23	lemon	lemon	NN
6745	4534	24	juice	juice	NN
6745	4534	25	,	,	,
6745	4534	26	salt	salt	NN
6745	4534	27	,	,	,
6745	4534	28	pepper	pepper	NN
6745	4534	29	,	,	,
6745	4534	30	a	a	DT
6745	4534	31	speck	speck	NN
6745	4534	32	of	of	IN
6745	4534	33	cayenne	cayenne	NN
6745	4534	34	.	.	.
6745	4535	1	Wash	wash	VB
6745	4535	2	the	the	DT
6745	4535	3	oysters	oyster	NNS
6745	4535	4	in	in	IN
6745	4535	5	enough	enough	JJ
6745	4535	6	water	water	NN
6745	4535	7	,	,	,
6745	4535	8	with	with	IN
6745	4535	9	the	the	DT
6745	4535	10	addition	addition	NN
6745	4535	11	of	of	IN
6745	4535	12	the	the	DT
6745	4535	13	oyster	oyster	JJ
6745	4535	14	liquor	liquor	NN
6745	4535	15	,	,	,
6745	4535	16	to	to	TO
6745	4535	17	make	make	VB
6745	4535	18	a	a	DT
6745	4535	19	pint	pint	NN
6745	4535	20	.	.	.
6745	4536	1	Work	work	VB
6745	4536	2	the	the	DT
6745	4536	3	butter	butter	NN
6745	4536	4	and	and	CC
6745	4536	5	flour	flour	NN
6745	4536	6	to	to	IN
6745	4536	7	a	a	DT
6745	4536	8	smooth	smooth	JJ
6745	4536	9	paste	paste	NN
6745	4536	10	.	.	.
6745	4537	1	Let	let	VB
6745	4537	2	the	the	DT
6745	4537	3	water	water	NN
6745	4537	4	and	and	CC
6745	4537	5	oyster	oyster	JJ
6745	4537	6	juice	juice	NN
6745	4537	7	come	come	VBP
6745	4537	8	to	to	IN
6745	4537	9	a	a	DT
6745	4537	10	boil	boil	NN
6745	4537	11	.	.	.
6745	4538	1	Skim	Skim	NNP
6745	4538	2	,	,	,
6745	4538	3	and	and	CC
6745	4538	4	pour	pour	VB
6745	4538	5	on	on	IN
6745	4538	6	the	the	DT
6745	4538	7	flour	flour	NN
6745	4538	8	and	and	CC
6745	4538	9	butter	butter	NN
6745	4538	10	.	.	.
6745	4539	1	Let	let	VB
6745	4539	2	come	come	VB
6745	4539	3	to	to	IN
6745	4539	4	a	a	DT
6745	4539	5	boil	boil	NN
6745	4539	6	,	,	,
6745	4539	7	and	and	CC
6745	4539	8	add	add	VB
6745	4539	9	the	the	DT
6745	4539	10	oysters	oyster	NNS
6745	4539	11	and	and	CC
6745	4539	12	seasoning	seasoning	NN
6745	4539	13	.	.	.
6745	4540	1	Boil	boil	VB
6745	4540	2	up	up	RP
6745	4540	3	once	once	RB
6745	4540	4	,	,	,
6745	4540	5	and	and	CC
6745	4540	6	serve	serve	VB
6745	4540	7	.	.	.
6745	4541	1	Half	half	PDT
6745	4541	2	a	a	DT
6745	4541	3	cupful	cupful	NN
6745	4541	4	of	of	IN
6745	4541	5	the	the	DT
6745	4541	6	water	water	NN
6745	4541	7	may	may	MD
6745	4541	8	be	be	VB
6745	4541	9	omitted	omit	VBN
6745	4541	10	and	and	CC
6745	4541	11	half	half	PDT
6745	4541	12	a	a	DT
6745	4541	13	cupful	cupful	NN
6745	4541	14	of	of	IN
6745	4541	15	boiling	boil	VBG
6745	4541	16	cream	cream	NN
6745	4541	17	added	add	VBD
6745	4541	18	at	at	IN
6745	4541	19	the	the	DT
6745	4541	20	last	last	JJ
6745	4541	21	moment	moment	NN
6745	4541	22	.	.	.
6745	4542	1	Brown	Brown	NNP
6745	4542	2	Oyster	Oyster	NNP
6745	4542	3	Sauce	Sauce	NNP
6745	4542	4	.	.	.
6745	4543	1	The	the	DT
6745	4543	2	same	same	JJ
6745	4543	3	ingredients	ingredient	NNS
6745	4543	4	as	as	IN
6745	4543	5	for	for	IN
6745	4543	6	the	the	DT
6745	4543	7	white	white	JJ
6745	4543	8	sauce	sauce	NN
6745	4543	9	.	.	.
6745	4544	1	Put	put	VB
6745	4544	2	the	the	DT
6745	4544	3	butter	butter	NN
6745	4544	4	and	and	CC
6745	4544	5	flour	flour	NN
6745	4544	6	in	in	IN
6745	4544	7	the	the	DT
6745	4544	8	sauce	sauce	NN
6745	4544	9	-	-	HYPH
6745	4544	10	pan	pan	NN
6745	4544	11	and	and	CC
6745	4544	12	stir	stir	VB
6745	4544	13	until	until	IN
6745	4544	14	a	a	DT
6745	4544	15	dark	dark	JJ
6745	4544	16	brown	brown	NN
6745	4544	17	.	.	.
6745	4545	1	Add	add	VB
6745	4545	2	the	the	DT
6745	4545	3	skimmed	skimmed	JJ
6745	4545	4	liquor	liquor	NN
6745	4545	5	,	,	,
6745	4545	6	boil	boil	VB
6745	4545	7	up	up	RP
6745	4545	8	,	,	,
6745	4545	9	and	and	CC
6745	4545	10	add	add	VB
6745	4545	11	the	the	DT
6745	4545	12	other	other	JJ
6745	4545	13	ingredients	ingredient	NNS
6745	4545	14	.	.	.
6745	4546	1	Boil	boil	VB
6745	4546	2	up	up	RP
6745	4546	3	once	once	RB
6745	4546	4	more	more	RBR
6745	4546	5	,	,	,
6745	4546	6	and	and	CC
6745	4546	7	serve	serve	VB
6745	4546	8	.	.	.
6745	4547	1	In	in	IN
6745	4547	2	the	the	DT
6745	4547	3	brown	brown	JJ
6745	4547	4	sauce	sauce	NN
6745	4547	5	stock	stock	NN
6745	4547	6	can	can	MD
6745	4547	7	be	be	VB
6745	4547	8	used	use	VBN
6745	4547	9	instead	instead	RB
6745	4547	10	of	of	IN
6745	4547	11	water	water	NN
6745	4547	12	.	.	.
6745	4548	1	The	the	DT
6745	4548	2	sauce	sauce	NN
6745	4548	3	is	be	VBZ
6745	4548	4	served	serve	VBN
6745	4548	5	with	with	IN
6745	4548	6	broiled	broil	VBN
6745	4548	7	or	or	CC
6745	4548	8	stewed	stew	VBN
6745	4548	9	beefsteak	beefsteak	NN
6745	4548	10	.	.	.
6745	4549	1	Shrimp	Shrimp	NNP
6745	4549	2	Sauce	Sauce	NNP
6745	4549	3	.	.	.
6745	4550	1	Make	make	VB
6745	4550	2	a	a	DT
6745	4550	3	butter	butter	NN
6745	4550	4	sauce	sauce	NN
6745	4550	5	,	,	,
6745	4550	6	and	and	CC
6745	4550	7	add	add	VB
6745	4550	8	to	to	IN
6745	4550	9	it	-PRON-	PRP
6745	4550	10	two	two	CD
6745	4550	11	table	table	NN
6745	4550	12	-	-	HYPH
6745	4550	13	spoonfuls	spoonful	NNS
6745	4550	14	of	of	IN
6745	4550	15	essence	essence	NN
6745	4550	16	of	of	IN
6745	4550	17	anchovy	anchovy	NN
6745	4550	18	and	and	CC
6745	4550	19	half	half	PDT
6745	4550	20	a	a	DT
6745	4550	21	pint	pint	NN
6745	4550	22	of	of	IN
6745	4550	23	canned	can	VBN
6745	4550	24	shrimp	shrimp	NN
6745	4550	25	.	.	.
6745	4551	1	Stir	stir	VB
6745	4551	2	well	well	UH
6745	4551	3	,	,	,
6745	4551	4	and	and	CC
6745	4551	5	it	-PRON-	PRP
6745	4551	6	is	be	VBZ
6745	4551	7	ready	ready	JJ
6745	4551	8	to	to	TO
6745	4551	9	serve	serve	VB
6745	4551	10	.	.	.
6745	4552	1	Anchovy	Anchovy	NNP
6745	4552	2	Sauce	Sauce	NNP
6745	4552	3	.	.	.
6745	4553	1	Make	make	VB
6745	4553	2	the	the	DT
6745	4553	3	butter	butter	NN
6745	4553	4	sauce	sauce	NN
6745	4553	5	,	,	,
6745	4553	6	and	and	CC
6745	4553	7	stir	stir	VB
6745	4553	8	into	into	IN
6745	4553	9	it	-PRON-	PRP
6745	4553	10	four	four	CD
6745	4553	11	table	table	NN
6745	4553	12	-	-	HYPH
6745	4553	13	spoonfuls	spoonful	NNS
6745	4553	14	of	of	IN
6745	4553	15	essence	essence	NN
6745	4553	16	of	of	IN
6745	4553	17	anchovy	anchovy	NN
6745	4553	18	and	and	CC
6745	4553	19	one	one	CD
6745	4553	20	of	of	IN
6745	4553	21	lemon	lemon	NN
6745	4553	22	juice	juice	NN
6745	4553	23	.	.	.
6745	4554	1	Egg	Egg	NNP
6745	4554	2	Sauce	Sauce	NNP
6745	4554	3	.	.	.
6745	4555	1	Six	six	CD
6745	4555	2	hard	hard	RB
6745	4555	3	-	-	HYPH
6745	4555	4	boiled	boil	VBN
6745	4555	5	eggs	egg	NNS
6745	4555	6	,	,	,
6745	4555	7	chopped	chop	VBD
6745	4555	8	fine	fine	RB
6745	4555	9	with	with	IN
6745	4555	10	a	a	DT
6745	4555	11	silver	silver	NN
6745	4555	12	,	,	,
6745	4555	13	knife	knife	NN
6745	4555	14	or	or	CC
6745	4555	15	spoon	spoon	NN
6745	4555	16	;	;	:
6745	4555	17	half	half	PDT
6745	4555	18	a	a	DT
6745	4555	19	cupful	cupful	NN
6745	4555	20	of	of	IN
6745	4555	21	boiling	boil	VBG
6745	4555	22	cream	cream	NN
6745	4555	23	or	or	CC
6745	4555	24	milk	milk	NN
6745	4555	25	,	,	,
6745	4555	26	and	and	CC
6745	4555	27	the	the	DT
6745	4555	28	butter	butter	NN
6745	4555	29	sauce	sauce	NN
6745	4555	30	.	.	.
6745	4556	1	Make	make	VB
6745	4556	2	the	the	DT
6745	4556	3	sauce	sauce	NN
6745	4556	4	,	,	,
6745	4556	5	add	add	VB
6745	4556	6	the	the	DT
6745	4556	7	boiling	boiling	NN
6745	4556	8	cream	cream	NN
6745	4556	9	or	or	CC
6745	4556	10	milk	milk	NN
6745	4556	11	,	,	,
6745	4556	12	and	and	CC
6745	4556	13	then	then	RB
6745	4556	14	the	the	DT
6745	4556	15	eggs	egg	NNS
6745	4556	16	.	.	.
6745	4557	1	Stir	stir	VB
6745	4557	2	well	well	RB
6745	4557	3	,	,	,
6745	4557	4	and	and	CC
6745	4557	5	serve	serve	VB
6745	4557	6	.	.	.
6745	4558	1	Fine	Fine	NNP
6745	4558	2	Herbs	Herbs	NNP
6745	4558	3	Sauce	Sauce	NNP
6745	4558	4	.	.	.
6745	4559	1	One	one	CD
6745	4559	2	table	table	NN
6745	4559	3	-	-	HYPH
6745	4559	4	spoonful	spoonful	JJ
6745	4559	5	of	of	IN
6745	4559	6	chopped	chopped	JJ
6745	4559	7	onion	onion	NN
6745	4559	8	,	,	,
6745	4559	9	two	two	CD
6745	4559	10	of	of	IN
6745	4559	11	chopped	chop	VBN
6745	4559	12	mushroom	mushroom	NN
6745	4559	13	,	,	,
6745	4559	14	one	one	CD
6745	4559	15	of	of	IN
6745	4559	16	chopped	chop	VBN
6745	4559	17	parsley	parsley	NN
6745	4559	18	,	,	,
6745	4559	19	two	two	CD
6745	4559	20	of	of	IN
6745	4559	21	butter	butter	NN
6745	4559	22	,	,	,
6745	4559	23	salt	salt	NN
6745	4559	24	,	,	,
6745	4559	25	pepper	pepper	NN
6745	4559	26	,	,	,
6745	4559	27	one	one	CD
6745	4559	28	pint	pint	NN
6745	4559	29	of	of	IN
6745	4559	30	white	white	JJ
6745	4559	31	sauce	sauce	NN
6745	4559	32	,	,	,
6745	4559	33	No	no	UH
6745	4559	34	.	.	.
6745	4560	1	3	3	LS
6745	4560	2	.	.	.
6745	4561	1	Put	put	VB
6745	4561	2	the	the	DT
6745	4561	3	butter	butter	NN
6745	4561	4	and	and	CC
6745	4561	5	chopped	chop	VBN
6745	4561	6	ingredients	ingredient	NNS
6745	4561	7	in	in	IN
6745	4561	8	a	a	DT
6745	4561	9	sauce	sauce	NN
6745	4561	10	-	-	HYPH
6745	4561	11	pan	pan	NN
6745	4561	12	and	and	CC
6745	4561	13	stir	stir	VB
6745	4561	14	for	for	IN
6745	4561	15	one	one	CD
6745	4561	16	minute	minute	NN
6745	4561	17	over	over	IN
6745	4561	18	the	the	DT
6745	4561	19	fire	fire	NN
6745	4561	20	.	.	.
6745	4562	1	Add	add	VB
6745	4562	2	the	the	DT
6745	4562	3	sauce	sauce	NN
6745	4562	4	,	,	,
6745	4562	5	and	and	CC
6745	4562	6	boil	boil	VB
6745	4562	7	up	up	RP
6745	4562	8	once	once	RB
6745	4562	9	.	.	.
6745	4563	1	Caper	Caper	NNP
6745	4563	2	Sauce	Sauce	NNP
6745	4563	3	.	.	.
6745	4564	1	Make	make	VB
6745	4564	2	a	a	DT
6745	4564	3	butter	butter	NN
6745	4564	4	sauce	sauce	NN
6745	4564	5	,	,	,
6745	4564	6	and	and	CC
6745	4564	7	stir	stir	VB
6745	4564	8	into	into	IN
6745	4564	9	it	-PRON-	PRP
6745	4564	10	one	one	CD
6745	4564	11	table	table	NN
6745	4564	12	-	-	HYPH
6745	4564	13	spoonful	spoonful	JJ
6745	4564	14	of	of	IN
6745	4564	15	lemon	lemon	NN
6745	4564	16	juice	juice	NN
6745	4564	17	,	,	,
6745	4564	18	two	two	CD
6745	4564	19	of	of	IN
6745	4564	20	capers	caper	NNS
6745	4564	21	,	,	,
6745	4564	22	and	and	CC
6745	4564	23	one	one	CD
6745	4564	24	of	of	IN
6745	4564	25	essence	essence	NN
6745	4564	26	of	of	IN
6745	4564	27	anchovy	anchovy	NN
6745	4564	28	.	.	.
6745	4565	1	Mustard	Mustard	NNP
6745	4565	2	Sauce	Sauce	NNP
6745	4565	3	.	.	.
6745	4566	1	Stir	stir	VB
6745	4566	2	three	three	CD
6745	4566	3	table	table	NN
6745	4566	4	-	-	HYPH
6745	4566	5	spoonfuls	spoonful	NNS
6745	4566	6	of	of	IN
6745	4566	7	mixed	mixed	JJ
6745	4566	8	mustard	mustard	NN
6745	4566	9	and	and	CC
6745	4566	10	a	a	DT
6745	4566	11	speck	speck	NN
6745	4566	12	of	of	IN
6745	4566	13	cayenne	cayenne	NN
6745	4566	14	into	into	IN
6745	4566	15	a	a	DT
6745	4566	16	butter	butter	NN
6745	4566	17	sauce	sauce	NN
6745	4566	18	.	.	.
6745	4567	1	This	this	DT
6745	4567	2	is	be	VBZ
6745	4567	3	nice	nice	JJ
6745	4567	4	for	for	IN
6745	4567	5	devilled	devil	VBN
6745	4567	6	turkey	turkey	NNP
6745	4567	7	and	and	CC
6745	4567	8	broiled	broil	VBD
6745	4567	9	smoked	smoke	VBN
6745	4567	10	herrings	herring	NNS
6745	4567	11	.	.	.
6745	4568	1	Curry	Curry	NNP
6745	4568	2	Sauce	Sauce	NNP
6745	4568	3	.	.	.
6745	4569	1	One	one	CD
6745	4569	2	table	table	NN
6745	4569	3	-	-	HYPH
6745	4569	4	spoonful	spoonful	JJ
6745	4569	5	of	of	IN
6745	4569	6	butter	butter	NN
6745	4569	7	,	,	,
6745	4569	8	one	one	CD
6745	4569	9	of	of	IN
6745	4569	10	flour	flour	NN
6745	4569	11	,	,	,
6745	4569	12	one	one	CD
6745	4569	13	teaspoonful	teaspoonful	NN
6745	4569	14	of	of	IN
6745	4569	15	curry	curry	NN
6745	4569	16	powder	powder	NN
6745	4569	17	,	,	,
6745	4569	18	one	one	CD
6745	4569	19	large	large	JJ
6745	4569	20	slice	slice	NN
6745	4569	21	of	of	IN
6745	4569	22	onion	onion	NN
6745	4569	23	,	,	,
6745	4569	24	one	one	CD
6745	4569	25	large	large	JJ
6745	4569	26	cupful	cupful	NN
6745	4569	27	of	of	IN
6745	4569	28	stock	stock	NN
6745	4569	29	,	,	,
6745	4569	30	salt	salt	NN
6745	4569	31	and	and	CC
6745	4569	32	pepper	pepper	NN
6745	4569	33	to	to	IN
6745	4569	34	taste	taste	NN
6745	4569	35	.	.	.
6745	4570	1	Cut	cut	VB
6745	4570	2	the	the	DT
6745	4570	3	onion	onion	NN
6745	4570	4	fine	fine	NN
6745	4570	5	,	,	,
6745	4570	6	and	and	CC
6745	4570	7	fry	fry	NNP
6745	4570	8	brown	brown	NNP
6745	4570	9	in	in	IN
6745	4570	10	the	the	DT
6745	4570	11	butter	butter	NN
6745	4570	12	..	..	.
6745	4570	13	Add	add	VB
6745	4570	14	the	the	DT
6745	4570	15	flour	flour	NN
6745	4570	16	and	and	CC
6745	4570	17	curry	curry	NN
6745	4570	18	powder	powder	NN
6745	4570	19	.	.	.
6745	4571	1	Stir	stir	VB
6745	4571	2	for	for	IN
6745	4571	3	one	one	CD
6745	4571	4	minute	minute	NN
6745	4571	5	,	,	,
6745	4571	6	add	add	VB
6745	4571	7	the	the	DT
6745	4571	8	stock	stock	NN
6745	4571	9	,	,	,
6745	4571	10	and	and	CC
6745	4571	11	season	season	NN
6745	4571	12	with	with	IN
6745	4571	13	the	the	DT
6745	4571	14	salt	salt	NN
6745	4571	15	and	and	CC
6745	4571	16	pepper	pepper	NN
6745	4571	17	.	.	.
6745	4572	1	Simmer	simmer	NN
6745	4572	2	five	five	CD
6745	4572	3	minutes	minute	NNS
6745	4572	4	;	;	:
6745	4572	5	then	then	RB
6745	4572	6	strain	strain	VB
6745	4572	7	,	,	,
6745	4572	8	and	and	CC
6745	4572	9	serve	serve	VB
6745	4572	10	.	.	.
6745	4573	1	This	this	DT
6745	4573	2	sauce	sauce	NN
6745	4573	3	can	can	MD
6745	4573	4	be	be	VB
6745	4573	5	served	serve	VBN
6745	4573	6	with	with	IN
6745	4573	7	a	a	DT
6745	4573	8	broil	broil	NN
6745	4573	9	or	or	CC
6745	4573	10	_	_	NNP
6745	4573	11	sauté	sauté	NN
6745	4573	12	_	_	NNP
6745	4573	13	of	of	IN
6745	4573	14	meat	meat	NN
6745	4573	15	or	or	CC
6745	4573	16	fish	fish	NN
6745	4573	17	.	.	.
6745	4574	1	Vinaigrette	Vinaigrette	NNP
6745	4574	2	Sauce	Sauce	NNP
6745	4574	3	.	.	.
6745	4575	1	One	one	CD
6745	4575	2	teaspoonful	teaspoonful	NN
6745	4575	3	of	of	IN
6745	4575	4	white	white	JJ
6745	4575	5	pepper	pepper	NN
6745	4575	6	,	,	,
6745	4575	7	one	one	CD
6745	4575	8	of	of	IN
6745	4575	9	salt	salt	NN
6745	4575	10	,	,	,
6745	4575	11	half	half	PDT
6745	4575	12	a	a	DT
6745	4575	13	teaspoonful	teaspoonful	NN
6745	4575	14	of	of	IN
6745	4575	15	mustard	mustard	NN
6745	4575	16	,	,	,
6745	4575	17	half	half	PDT
6745	4575	18	a	a	DT
6745	4575	19	cupful	cupful	NN
6745	4575	20	of	of	IN
6745	4575	21	vinegar	vinegar	NN
6745	4575	22	,	,	,
6745	4575	23	one	one	CD
6745	4575	24	table	table	NN
6745	4575	25	-	-	HYPH
6745	4575	26	spoonful	spoonful	JJ
6745	4575	27	of	of	IN
6745	4575	28	oil	oil	NN
6745	4575	29	.	.	.
6745	4576	1	Mix	mix	VB
6745	4576	2	the	the	DT
6745	4576	3	salt	salt	NN
6745	4576	4	,	,	,
6745	4576	5	pepper	pepper	NN
6745	4576	6	and	and	CC
6745	4576	7	mustard	mustard	NN
6745	4576	8	together	together	RB
6745	4576	9	;	;	:
6745	4576	10	then	then	RB
6745	4576	11	_	_	NNP
6745	4576	12	very	very	RB
6745	4576	13	_	_	NNP
6745	4576	14	slowly	slowly	RB
6745	4576	15	add	add	VBP
6745	4576	16	the	the	DT
6745	4576	17	vinegar	vinegar	NN
6745	4576	18	,	,	,
6745	4576	19	and	and	CC
6745	4576	20	after	after	IN
6745	4576	21	mixing	mix	VBG
6745	4576	22	well	well	RB
6745	4576	23	,	,	,
6745	4576	24	add	add	VB
6745	4576	25	the	the	DT
6745	4576	26	oil	oil	NN
6745	4576	27	.	.	.
6745	4577	1	The	the	DT
6745	4577	2	sauce	sauce	NN
6745	4577	3	is	be	VBZ
6745	4577	4	to	to	TO
6745	4577	5	be	be	VB
6745	4577	6	eaten	eat	VBN
6745	4577	7	on	on	IN
6745	4577	8	cold	cold	JJ
6745	4577	9	meats	meat	NNS
6745	4577	10	or	or	CC
6745	4577	11	on	on	IN
6745	4577	12	fish	fish	NN
6745	4577	13	.	.	.
6745	4578	1	Piquant	Piquant	NNP
6745	4578	2	Sauce	Sauce	NNP
6745	4578	3	.	.	.
6745	4579	1	Two	two	CD
6745	4579	2	cupfuls	cupful	NNS
6745	4579	3	of	of	IN
6745	4579	4	brown	brown	JJ
6745	4579	5	sauce	sauce	NN
6745	4579	6	,	,	,
6745	4579	7	one	one	CD
6745	4579	8	of	of	IN
6745	4579	9	consomme	consomme	NNP
6745	4579	10	,	,	,
6745	4579	11	(	(	-LRB-
6745	4579	12	common	common	JJ
6745	4579	13	stock	stock	NN
6745	4579	14	will	will	MD
6745	4579	15	do	do	VB
6745	4579	16	)	)	-RRB-
6745	4579	17	,	,	,
6745	4579	18	four	four	CD
6745	4579	19	table	table	NN
6745	4579	20	-	-	HYPH
6745	4579	21	spoonfuls	spoonful	NNS
6745	4579	22	of	of	IN
6745	4579	23	vinegar	vinegar	NN
6745	4579	24	,	,	,
6745	4579	25	two	two	CD
6745	4579	26	of	of	IN
6745	4579	27	chopped	chopped	JJ
6745	4579	28	onion	onion	NN
6745	4579	29	,	,	,
6745	4579	30	two	two	CD
6745	4579	31	of	of	IN
6745	4579	32	chopped	chop	VBN
6745	4579	33	capers	caper	NNS
6745	4579	34	,	,	,
6745	4579	35	two	two	CD
6745	4579	36	of	of	IN
6745	4579	37	chopped	chopped	JJ
6745	4579	38	cucumber	cucumber	NN
6745	4579	39	pickles	pickle	NNS
6745	4579	40	,	,	,
6745	4579	41	one	one	CD
6745	4579	42	-	-	HYPH
6745	4579	43	fourth	fourth	NN
6745	4579	44	of	of	IN
6745	4579	45	a	a	DT
6745	4579	46	teaspoonful	teaspoonful	JJ
6745	4579	47	of	of	IN
6745	4579	48	cayenne	cayenne	NN
6745	4579	49	,	,	,
6745	4579	50	one	one	CD
6745	4579	51	teaspoonful	teaspoonful	NN
6745	4579	52	of	of	IN
6745	4579	53	sugar	sugar	NN
6745	4579	54	,	,	,
6745	4579	55	salt	salt	NN
6745	4579	56	to	to	IN
6745	4579	57	taste	taste	NN
6745	4579	58	.	.	.
6745	4580	1	Cook	cook	VB
6745	4580	2	the	the	DT
6745	4580	3	onion	onion	NN
6745	4580	4	and	and	CC
6745	4580	5	vinegar	vinegar	NN
6745	4580	6	in	in	IN
6745	4580	7	a	a	DT
6745	4580	8	sauce	sauce	NN
6745	4580	9	-	-	HYPH
6745	4580	10	pan	pan	NN
6745	4580	11	for	for	IN
6745	4580	12	three	three	CD
6745	4580	13	minutes	minute	NNS
6745	4580	14	;	;	:
6745	4580	15	then	then	RB
6745	4580	16	add	add	VB
6745	4580	17	the	the	DT
6745	4580	18	sauce	sauce	NN
6745	4580	19	,	,	,
6745	4580	20	consomme	consomme	NNP
6745	4580	21	,	,	,
6745	4580	22	sugar	sugar	NN
6745	4580	23	,	,	,
6745	4580	24	salt	salt	NN
6745	4580	25	and	and	CC
6745	4580	26	pepper	pepper	NN
6745	4580	27	.	.	.
6745	4581	1	Boil	Boil	NNP
6745	4581	2	rapidly	rapidly	RB
6745	4581	3	for	for	IN
6745	4581	4	five	five	CD
6745	4581	5	minutes	minute	NNS
6745	4581	6	,	,	,
6745	4581	7	stirring	stir	VBG
6745	4581	8	all	all	PDT
6745	4581	9	the	the	DT
6745	4581	10	while	while	NN
6745	4581	11	.	.	.
6745	4582	1	Add	add	VB
6745	4582	2	the	the	DT
6745	4582	3	capers	caper	NNS
6745	4582	4	and	and	CC
6745	4582	5	pickles	pickle	NNS
6745	4582	6	,	,	,
6745	4582	7	and	and	CC
6745	4582	8	boil	boil	VB
6745	4582	9	three	three	CD
6745	4582	10	minutes	minute	NNS
6745	4582	11	longer	long	RBR
6745	4582	12	.	.	.
6745	4583	1	Tomato	Tomato	NNP
6745	4583	2	Sauce	Sauce	NNP
6745	4583	3	.	.	.
6745	4584	1	One	one	CD
6745	4584	2	quart	quart	NN
6745	4584	3	of	of	IN
6745	4584	4	canned	canned	JJ
6745	4584	5	tomatoes	tomato	NNS
6745	4584	6	,	,	,
6745	4584	7	two	two	CD
6745	4584	8	table	table	NN
6745	4584	9	-	-	HYPH
6745	4584	10	spoonfuls	spoonful	NNS
6745	4584	11	of	of	IN
6745	4584	12	butter	butter	NN
6745	4584	13	,	,	,
6745	4584	14	two	two	CD
6745	4584	15	of	of	IN
6745	4584	16	flour	flour	NN
6745	4584	17	,	,	,
6745	4584	18	eight	eight	CD
6745	4584	19	cloves	clove	NNS
6745	4584	20	and	and	CC
6745	4584	21	a	a	DT
6745	4584	22	small	small	JJ
6745	4584	23	slice	slice	NN
6745	4584	24	of	of	IN
6745	4584	25	onion	onion	NN
6745	4584	26	.	.	.
6745	4585	1	Cook	cook	VB
6745	4585	2	the	the	DT
6745	4585	3	tomato	tomato	NN
6745	4585	4	,	,	,
6745	4585	5	onion	onion	NN
6745	4585	6	and	and	CC
6745	4585	7	cloves	clove	VBZ
6745	4585	8	ten	ten	CD
6745	4585	9	minutes	minute	NNS
6745	4585	10	.	.	.
6745	4586	1	Heat	heat	VB
6745	4586	2	the	the	DT
6745	4586	3	butter	butter	NN
6745	4586	4	in	in	IN
6745	4586	5	a	a	DT
6745	4586	6	small	small	JJ
6745	4586	7	frying	frying	NN
6745	4586	8	-	-	HYPH
6745	4586	9	pan	pan	NN
6745	4586	10	,	,	,
6745	4586	11	and	and	CC
6745	4586	12	add	add	VB
6745	4586	13	the	the	DT
6745	4586	14	flour	flour	NN
6745	4586	15	.	.	.
6745	4587	1	Stir	stir	VB
6745	4587	2	over	over	IN
6745	4587	3	the	the	DT
6745	4587	4	fire	fire	NN
6745	4587	5	until	until	IN
6745	4587	6	smooth	smooth	JJ
6745	4587	7	and	and	CC
6745	4587	8	brown	brown	JJ
6745	4587	9	,	,	,
6745	4587	10	and	and	CC
6745	4587	11	then	then	RB
6745	4587	12	stir	stir	VB
6745	4587	13	into	into	IN
6745	4587	14	the	the	DT
6745	4587	15	tomatoes	tomato	NNS
6745	4587	16	.	.	.
6745	4588	1	Cook	cook	VB
6745	4588	2	two	two	CD
6745	4588	3	minutes	minute	NNS
6745	4588	4	.	.	.
6745	4589	1	Season	season	NN
6745	4589	2	to	to	TO
6745	4589	3	taste	taste	VB
6745	4589	4	with	with	IN
6745	4589	5	salt	salt	NN
6745	4589	6	and	and	CC
6745	4589	7	pepper	pepper	NN
6745	4589	8	,	,	,
6745	4589	9	and	and	CC
6745	4589	10	rub	rub	VB
6745	4589	11	through	through	RP
6745	4589	12	a	a	DT
6745	4589	13	strainer	strainer	NN
6745	4589	14	fine	fine	RB
6745	4589	15	enough	enough	RB
6745	4589	16	to	to	TO
6745	4589	17	keep	keep	VB
6745	4589	18	back	back	RB
6745	4589	19	the	the	DT
6745	4589	20	seeds	seed	NNS
6745	4589	21	.	.	.
6745	4590	1	This	this	DT
6745	4590	2	sauce	sauce	NN
6745	4590	3	is	be	VBZ
6745	4590	4	nice	nice	JJ
6745	4590	5	for	for	IN
6745	4590	6	fish	fish	NN
6745	4590	7	,	,	,
6745	4590	8	meat	meat	NN
6745	4590	9	and	and	CC
6745	4590	10	macaroni	macaroni	NNP
6745	4590	11	.	.	.
6745	4591	1	Tartare	Tartare	NNP
6745	4591	2	Sauce	Sauce	NNP
6745	4591	3	.	.	.
6745	4592	1	The	the	DT
6745	4592	2	yolks	yolk	NNS
6745	4592	3	of	of	IN
6745	4592	4	two	two	CD
6745	4592	5	uncooked	uncooked	JJ
6745	4592	6	eggs	egg	NNS
6745	4592	7	,	,	,
6745	4592	8	half	half	PDT
6745	4592	9	a	a	DT
6745	4592	10	cupful	cupful	NN
6745	4592	11	of	of	IN
6745	4592	12	oil	oil	NN
6745	4592	13	,	,	,
6745	4592	14	three	three	CD
6745	4592	15	table-	table-	NN
6745	4592	16	spoonfuls	spoonful	NNS
6745	4592	17	of	of	IN
6745	4592	18	vinegar	vinegar	NN
6745	4592	19	,	,	,
6745	4592	20	one	one	CD
6745	4592	21	of	of	IN
6745	4592	22	mustard	mustard	NN
6745	4592	23	,	,	,
6745	4592	24	one	one	CD
6745	4592	25	teaspoonful	teaspoonful	NN
6745	4592	26	of	of	IN
6745	4592	27	sugar	sugar	NN
6745	4592	28	,	,	,
6745	4592	29	one-	one-	JJ
6745	4592	30	quarter	quarter	NN
6745	4592	31	of	of	IN
6745	4592	32	a	a	DT
6745	4592	33	teaspoonful	teaspoonful	NN
6745	4592	34	of	of	IN
6745	4592	35	pepper	pepper	NN
6745	4592	36	,	,	,
6745	4592	37	one	one	CD
6745	4592	38	teaspoonful	teaspoonful	NN
6745	4592	39	of	of	IN
6745	4592	40	salt	salt	NN
6745	4592	41	,	,	,
6745	4592	42	one	one	CD
6745	4592	43	of	of	IN
6745	4592	44	onion	onion	NN
6745	4592	45	juice	juice	NN
6745	4592	46	,	,	,
6745	4592	47	one	one	CD
6745	4592	48	table	table	NN
6745	4592	49	-	-	HYPH
6745	4592	50	spoonful	spoonful	JJ
6745	4592	51	of	of	IN
6745	4592	52	chopped	chop	VBN
6745	4592	53	capers	caper	NNS
6745	4592	54	,	,	,
6745	4592	55	one	one	CD
6745	4592	56	of	of	IN
6745	4592	57	chopped	chop	VBN
6745	4592	58	cucumber	cucumber	NN
6745	4592	59	pickles	pickle	NNS
6745	4592	60	.	.	.
6745	4593	1	Make	make	VB
6745	4593	2	the	the	DT
6745	4593	3	same	same	JJ
6745	4593	4	as	as	IN
6745	4593	5	mayonnaise	mayonnaise	NN
6745	4593	6	dressing	dressing	NN
6745	4593	7	.	.	.
6745	4594	1	Add	add	VB
6745	4594	2	the	the	DT
6745	4594	3	chopped	chop	VBN
6745	4594	4	ingredients	ingredient	NNS
6745	4594	5	the	the	DT
6745	4594	6	last	last	JJ
6745	4594	7	thing	thing	NN
6745	4594	8	.	.	.
6745	4595	1	This	this	DT
6745	4595	2	sauce	sauce	NN
6745	4595	3	can	can	MD
6745	4595	4	be	be	VB
6745	4595	5	used	use	VBN
6745	4595	6	with	with	IN
6745	4595	7	fried	fried	JJ
6745	4595	8	and	and	CC
6745	4595	9	broiled	broil	VBN
6745	4595	10	meats	meat	NNS
6745	4595	11	and	and	CC
6745	4595	12	fish	fish	NN
6745	4595	13	,	,	,
6745	4595	14	and	and	CC
6745	4595	15	with	with	IN
6745	4595	16	meats	meat	NNS
6745	4595	17	served	serve	VBN
6745	4595	18	in	in	IN
6745	4595	19	jelly	jelly	NNP
6745	4595	20	.	.	.
6745	4596	1	Champagne	Champagne	NNP
6745	4596	2	Sauce	Sauce	NNP
6745	4596	3	.	.	.
6745	4597	1	Mix	mix	VB
6745	4597	2	thoroughly	thoroughly	RB
6745	4597	3	a	a	DT
6745	4597	4	table	table	NN
6745	4597	5	-	-	HYPH
6745	4597	6	spoonful	spoonful	JJ
6745	4597	7	of	of	IN
6745	4597	8	butter	butter	NN
6745	4597	9	with	with	IN
6745	4597	10	one	one	CD
6745	4597	11	of	of	IN
6745	4597	12	flour	flour	NN
6745	4597	13	.	.	.
6745	4598	1	Set	set	VB
6745	4598	2	the	the	DT
6745	4598	3	sauce	sauce	NN
6745	4598	4	-	-	HYPH
6745	4598	5	pan	pan	NN
6745	4598	6	on	on	IN
6745	4598	7	the	the	DT
6745	4598	8	fire	fire	NN
6745	4598	9	,	,	,
6745	4598	10	and	and	CC
6745	4598	11	stir	stir	VB
6745	4598	12	constantly	constantly	RB
6745	4598	13	until	until	IN
6745	4598	14	the	the	DT
6745	4598	15	mixture	mixture	NN
6745	4598	16	is	be	VBZ
6745	4598	17	dark	dark	JJ
6745	4598	18	brown	brown	JJ
6745	4598	19	;	;	:
6745	4598	20	then	then	RB
6745	4598	21	pour	pour	VB
6745	4598	22	into	into	IN
6745	4598	23	it	-PRON-	PRP
6745	4598	24	half	half	PDT
6745	4598	25	a	a	DT
6745	4598	26	pint	pint	NN
6745	4598	27	of	of	IN
6745	4598	28	boiling	boil	VBG
6745	4598	29	gravy	gravy	NNP
6745	4598	30	(	(	-LRB-
6745	4598	31	the	the	DT
6745	4598	32	liquor	liquor	NN
6745	4598	33	in	in	IN
6745	4598	34	which	which	WDT
6745	4598	35	pieces	piece	NNS
6745	4598	36	of	of	IN
6745	4598	37	lean	lean	JJ
6745	4598	38	meat	meat	NN
6745	4598	39	have	have	VBP
6745	4598	40	boiled	boil	VBN
6745	4598	41	until	until	IN
6745	4598	42	it	-PRON-	PRP
6745	4598	43	is	be	VBZ
6745	4598	44	very	very	RB
6745	4598	45	rich	rich	JJ
6745	4598	46	)	)	-RRB-
6745	4598	47	.	.	.
6745	4599	1	Pour	pour	VB
6745	4599	2	in	in	IN
6745	4599	3	this	this	DT
6745	4599	4	gravy	gravy	NN
6745	4599	5	slowly	slowly	RB
6745	4599	6	,	,	,
6745	4599	7	and	and	CC
6745	4599	8	stir	stir	VB
6745	4599	9	slowly	slowly	RB
6745	4599	10	and	and	CC
6745	4599	11	continually	continually	RB
6745	4599	12	.	.	.
6745	4600	1	Let	let	VB
6745	4600	2	boil	boil	VB
6745	4600	3	up	up	RP
6745	4600	4	once	once	RB
6745	4600	5	,	,	,
6745	4600	6	season	season	NN
6745	4600	7	well	well	RB
6745	4600	8	with	with	IN
6745	4600	9	pepper	pepper	NN
6745	4600	10	and	and	CC
6745	4600	11	salt	salt	NN
6745	4600	12	,	,	,
6745	4600	13	and	and	CC
6745	4600	14	strain	strain	VB
6745	4600	15	.	.	.
6745	4601	1	Add	add	VB
6745	4601	2	half	half	PDT
6745	4601	3	a	a	DT
6745	4601	4	cupful	cupful	NN
6745	4601	5	of	of	IN
6745	4601	6	champagne	champagne	NN
6745	4601	7	,	,	,
6745	4601	8	and	and	CC
6745	4601	9	serve	serve	VB
6745	4601	10	.	.	.
6745	4602	1	Port	Port	NNP
6745	4602	2	Wine	Wine	NNP
6745	4602	3	Sauce	Sauce	NNP
6745	4602	4	for	for	IN
6745	4602	5	Game	Game	NNP
6745	4602	6	.	.	.
6745	4603	1	Half	half	PDT
6745	4603	2	a	a	DT
6745	4603	3	tumbler	tumbler	NN
6745	4603	4	of	of	IN
6745	4603	5	currant	currant	JJ
6745	4603	6	jelly	jelly	NNP
6745	4603	7	,	,	,
6745	4603	8	half	half	PDT
6745	4603	9	a	a	DT
6745	4603	10	tumbler	tumbler	NN
6745	4603	11	of	of	IN
6745	4603	12	port	port	NN
6745	4603	13	wine	wine	NN
6745	4603	14	,	,	,
6745	4603	15	half	half	PDT
6745	4603	16	a	a	DT
6745	4603	17	tumbler	tumbler	NN
6745	4603	18	of	of	IN
6745	4603	19	stock	stock	NN
6745	4603	20	,	,	,
6745	4603	21	half	half	PDT
6745	4603	22	a	a	DT
6745	4603	23	teaspoonful	teaspoonful	NN
6745	4603	24	of	of	IN
6745	4603	25	salt	salt	NN
6745	4603	26	,	,	,
6745	4603	27	two	two	CD
6745	4603	28	table	table	NN
6745	4603	29	-	-	HYPH
6745	4603	30	spoonfuls	spoonful	NNS
6745	4603	31	of	of	IN
6745	4603	32	lemon	lemon	NN
6745	4603	33	juice	juice	NN
6745	4603	34	,	,	,
6745	4603	35	four	four	CD
6745	4603	36	cloves	clove	NNS
6745	4603	37	,	,	,
6745	4603	38	a	a	DT
6745	4603	39	speck	speck	NN
6745	4603	40	of	of	IN
6745	4603	41	cayenne	cayenne	NN
6745	4603	42	.	.	.
6745	4604	1	Simmer	simmer	VB
6745	4604	2	the	the	DT
6745	4604	3	cloves	clove	NNS
6745	4604	4	and	and	CC
6745	4604	5	stock	stock	NN
6745	4604	6	together	together	RB
6745	4604	7	for	for	IN
6745	4604	8	half	half	PDT
6745	4604	9	an	an	DT
6745	4604	10	hour	hour	NN
6745	4604	11	.	.	.
6745	4605	1	Strain	strain	VB
6745	4605	2	on	on	IN
6745	4605	3	the	the	DT
6745	4605	4	other	other	JJ
6745	4605	5	ingredients	ingredient	NNS
6745	4605	6	,	,	,
6745	4605	7	and	and	CC
6745	4605	8	let	let	VB
6745	4605	9	all	all	DT
6745	4605	10	melt	melt	VB
6745	4605	11	together	together	RB
6745	4605	12	.	.	.
6745	4606	1	Part	part	NN
6745	4606	2	of	of	IN
6745	4606	3	the	the	DT
6745	4606	4	gravy	gravy	NN
6745	4606	5	from	from	IN
6745	4606	6	the	the	DT
6745	4606	7	game	game	NN
6745	4606	8	may	may	MD
6745	4606	9	be	be	VB
6745	4606	10	added	add	VBN
6745	4606	11	to	to	IN
6745	4606	12	it	-PRON-	PRP
6745	4606	13	.	.	.
6745	4607	1	Currant	Currant	NNP
6745	4607	2	Jelly	Jelly	NNP
6745	4607	3	Sauce	Sauce	NNP
6745	4607	4	.	.	.
6745	4608	1	Three	three	CD
6745	4608	2	table	table	NN
6745	4608	3	-	-	HYPH
6745	4608	4	spoonfuls	spoonful	NNS
6745	4608	5	of	of	IN
6745	4608	6	butter	butter	NN
6745	4608	7	,	,	,
6745	4608	8	one	one	CD
6745	4608	9	onion	onion	NN
6745	4608	10	,	,	,
6745	4608	11	one	one	CD
6745	4608	12	bay	bay	NN
6745	4608	13	leaf	leaf	NN
6745	4608	14	,	,	,
6745	4608	15	one	one	CD
6745	4608	16	sprig	sprig	NN
6745	4608	17	of	of	IN
6745	4608	18	celery	celery	NN
6745	4608	19	,	,	,
6745	4608	20	two	two	CD
6745	4608	21	table	table	NN
6745	4608	22	-	-	HYPH
6745	4608	23	spoonfuls	spoonful	NNS
6745	4608	24	of	of	IN
6745	4608	25	vinegar	vinegar	NN
6745	4608	26	,	,	,
6745	4608	27	half	half	PDT
6745	4608	28	a	a	DT
6745	4608	29	cupful	cupful	NN
6745	4608	30	of	of	IN
6745	4608	31	currant	currant	JJ
6745	4608	32	jelly	jelly	NN
6745	4608	33	,	,	,
6745	4608	34	one	one	CD
6745	4608	35	table	table	NN
6745	4608	36	-	-	HYPH
6745	4608	37	spoonful	spoonful	JJ
6745	4608	38	of	of	IN
6745	4608	39	flour	flour	NN
6745	4608	40	,	,	,
6745	4608	41	one	one	CD
6745	4608	42	pint	pint	NN
6745	4608	43	of	of	IN
6745	4608	44	stock	stock	NN
6745	4608	45	,	,	,
6745	4608	46	salt	salt	NN
6745	4608	47	,	,	,
6745	4608	48	pepper	pepper	NN
6745	4608	49	.	.	.
6745	4609	1	Cook	cook	VB
6745	4609	2	the	the	DT
6745	4609	3	butter	butter	NN
6745	4609	4	and	and	CC
6745	4609	5	onion	onion	NN
6745	4609	6	until	until	IN
6745	4609	7	the	the	DT
6745	4609	8	latter	latter	NN
6745	4609	9	begins	begin	VBZ
6745	4609	10	to	to	TO
6745	4609	11	color	color	NN
6745	4609	12	.	.	.
6745	4610	1	Add	add	VB
6745	4610	2	the	the	DT
6745	4610	3	flour	flour	NN
6745	4610	4	and	and	CC
6745	4610	5	herbs	herb	NNS
6745	4610	6	.	.	.
6745	4611	1	Stir	stir	VB
6745	4611	2	until	until	IN
6745	4611	3	brown	brown	JJ
6745	4611	4	;	;	:
6745	4611	5	add	add	VB
6745	4611	6	the	the	DT
6745	4611	7	stock	stock	NN
6745	4611	8	,	,	,
6745	4611	9	and	and	CC
6745	4611	10	simmer	simmer	JJ
6745	4611	11	twenty	twenty	CD
6745	4611	12	minutes	minute	NNS
6745	4611	13	.	.	.
6745	4612	1	Strain	strain	VB
6745	4612	2	,	,	,
6745	4612	3	and	and	CC
6745	4612	4	skim	skim	VB
6745	4612	5	off	off	RP
6745	4612	6	all	all	PDT
6745	4612	7	the	the	DT
6745	4612	8	fat	fat	NN
6745	4612	9	.	.	.
6745	4613	1	Add	add	VB
6745	4613	2	the	the	DT
6745	4613	3	jelly	jelly	NN
6745	4613	4	,	,	,
6745	4613	5	and	and	CC
6745	4613	6	stir	stir	VB
6745	4613	7	over	over	IN
6745	4613	8	the	the	DT
6745	4613	9	fire	fire	NN
6745	4613	10	until	until	IN
6745	4613	11	it	-PRON-	PRP
6745	4613	12	is	be	VBZ
6745	4613	13	melted	melt	VBN
6745	4613	14	.	.	.
6745	4614	1	Serve	serve	VB
6745	4614	2	with	with	IN
6745	4614	3	game	game	NN
6745	4614	4	.	.	.
6745	4615	1	Bread	Bread	NNP
6745	4615	2	Sauce	Sauce	NNP
6745	4615	3	for	for	IN
6745	4615	4	Game	Game	NNP
6745	4615	5	.	.	.
6745	4616	1	Two	two	CD
6745	4616	2	cupfuls	cupful	NNS
6745	4616	3	of	of	IN
6745	4616	4	milk	milk	NN
6745	4616	5	,	,	,
6745	4616	6	one	one	CD
6745	4616	7	of	of	IN
6745	4616	8	dried	dry	VBN
6745	4616	9	bread	bread	NN
6745	4616	10	crumbs	crumb	NNS
6745	4616	11	,	,	,
6745	4616	12	a	a	DT
6745	4616	13	quarter	quarter	NN
6745	4616	14	of	of	IN
6745	4616	15	an	an	DT
6745	4616	16	onion	onion	NN
6745	4616	17	,	,	,
6745	4616	18	two	two	CD
6745	4616	19	table	table	NN
6745	4616	20	-	-	HYPH
6745	4616	21	spoonfuls	spoonful	NNS
6745	4616	22	of	of	IN
6745	4616	23	butter	butter	NN
6745	4616	24	,	,	,
6745	4616	25	and	and	CC
6745	4616	26	salt	salt	NN
6745	4616	27	and	and	CC
6745	4616	28	pepper	pepper	NN
6745	4616	29	.	.	.
6745	4617	1	Dry	Dry	NNP
6745	4617	2	the	the	DT
6745	4617	3	bread	bread	NN
6745	4617	4	in	in	IN
6745	4617	5	a	a	DT
6745	4617	6	warm	warm	JJ
6745	4617	7	oven	oven	NN
6745	4617	8	,	,	,
6745	4617	9	and	and	CC
6745	4617	10	roll	roll	VB
6745	4617	11	into	into	IN
6745	4617	12	rather	rather	RB
6745	4617	13	coarse	coarse	JJ
6745	4617	14	crumbs	crumb	NNS
6745	4617	15	.	.	.
6745	4618	1	Sift	sift	VB
6745	4618	2	;	;	:
6745	4618	3	and	and	CC
6745	4618	4	put	put	VBD
6745	4618	5	the	the	DT
6745	4618	6	fine	fine	JJ
6745	4618	7	crumbs	crumb	NNS
6745	4618	8	which	which	WDT
6745	4618	9	come	come	VBP
6745	4618	10	through	through	RP
6745	4618	11	,	,	,
6745	4618	12	and	and	CC
6745	4618	13	which	which	WDT
6745	4618	14	make	make	VBP
6745	4618	15	about	about	RB
6745	4618	16	one	one	CD
6745	4618	17	-	-	HYPH
6745	4618	18	third	third	NN
6745	4618	19	of	of	IN
6745	4618	20	a	a	DT
6745	4618	21	cupful	cupful	JJ
6745	4618	22	,	,	,
6745	4618	23	on	on	RB
6745	4618	24	to	to	TO
6745	4618	25	boil	boil	VB
6745	4618	26	with	with	IN
6745	4618	27	the	the	DT
6745	4618	28	milk	milk	NN
6745	4618	29	and	and	CC
6745	4618	30	onion	onion	NN
6745	4618	31	.	.	.
6745	4619	1	Boil	Boil	NNP
6745	4619	2	ten	ten	CD
6745	4619	3	or	or	CC
6745	4619	4	fifteen	fifteen	CD
6745	4619	5	minutes	minute	NNS
6745	4619	6	,	,	,
6745	4619	7	and	and	CC
6745	4619	8	add	add	VB
6745	4619	9	a	a	DT
6745	4619	10	table	table	NN
6745	4619	11	-	-	HYPH
6745	4619	12	spoonful	spoonful	JJ
6745	4619	13	of	of	IN
6745	4619	14	butter	butter	NN
6745	4619	15	and	and	CC
6745	4619	16	the	the	DT
6745	4619	17	seasoning	seasoning	NN
6745	4619	18	.	.	.
6745	4620	1	Skim	Skim	NNP
6745	4620	2	out	out	RP
6745	4620	3	the	the	DT
6745	4620	4	onion	onion	NN
6745	4620	5	.	.	.
6745	4621	1	Fry	fry	PRP
6745	4621	2	the	the	DT
6745	4621	3	coarse	coarse	NN
6745	4621	4	,	,	,
6745	4621	5	crumbs	crumb	VBZ
6745	4621	6	a	a	DT
6745	4621	7	light	light	JJ
6745	4621	8	brown	brown	NN
6745	4621	9	in	in	IN
6745	4621	10	the	the	DT
6745	4621	11	remaining	remain	VBG
6745	4621	12	butter	butter	NN
6745	4621	13	,	,	,
6745	4621	14	which	which	WDT
6745	4621	15	must	must	MD
6745	4621	16	be	be	VB
6745	4621	17	very	very	RB
6745	4621	18	hot	hot	JJ
6745	4621	19	before	before	IN
6745	4621	20	they	-PRON-	PRP
6745	4621	21	are	be	VBP
6745	4621	22	put	put	VBN
6745	4621	23	in	in	RB
6745	4621	24	.	.	.
6745	4622	1	Stir	stir	VB
6745	4622	2	over	over	IN
6745	4622	3	a	a	DT
6745	4622	4	hot	hot	JJ
6745	4622	5	fire	fire	NN
6745	4622	6	two	two	CD
6745	4622	7	minutes	minute	NNS
6745	4622	8	,	,	,
6745	4622	9	being	be	VBG
6745	4622	10	watchful	watchful	JJ
6745	4622	11	not	not	RB
6745	4622	12	to	to	TO
6745	4622	13	burn	burn	VB
6745	4622	14	.	.	.
6745	4623	1	Cover	cover	VB
6745	4623	2	the	the	DT
6745	4623	3	breasts	breast	NNS
6745	4623	4	of	of	IN
6745	4623	5	the	the	DT
6745	4623	6	roasted	roasted	JJ
6745	4623	7	birds	bird	NNS
6745	4623	8	with	with	IN
6745	4623	9	these	these	DT
6745	4623	10	,	,	,
6745	4623	11	and	and	CC
6745	4623	12	serve	serve	VB
6745	4623	13	the	the	DT
6745	4623	14	sauce	sauce	NN
6745	4623	15	poured	pour	VBN
6745	4623	16	around	around	RP
6745	4623	17	the	the	DT
6745	4623	18	birds	bird	NNS
6745	4623	19	,	,	,
6745	4623	20	or	or	CC
6745	4623	21	in	in	IN
6745	4623	22	a	a	DT
6745	4623	23	gravy	gravy	NN
6745	4623	24	dish	dish	NN
6745	4623	25	.	.	.
6745	4624	1	FORCE	force	NN
6745	4624	2	-	-	HYPH
6745	4624	3	MEAT	meat	NN
6745	4624	4	AND	and	CC
6745	4624	5	GARNISHES	GARNISHES	NNPS
6745	4624	6	.	.	.
6745	4625	1	Force	Force	NNP
6745	4625	2	-	-	HYPH
6745	4625	3	Meat	Meat	NNP
6745	4625	4	for	for	IN
6745	4625	5	Game	Game	NNP
6745	4625	6	.	.	.
6745	4626	1	One	one	CD
6745	4626	2	pound	pound	NN
6745	4626	3	of	of	IN
6745	4626	4	clear	clear	JJ
6745	4626	5	uncooked	uncooked	JJ
6745	4626	6	veal	veal	NN
6745	4626	7	,	,	,
6745	4626	8	a	a	DT
6745	4626	9	quarter	quarter	NN
6745	4626	10	of	of	IN
6745	4626	11	a	a	DT
6745	4626	12	pound	pound	NN
6745	4626	13	of	of	IN
6745	4626	14	fat	fat	JJ
6745	4626	15	pork	pork	NN
6745	4626	16	,	,	,
6745	4626	17	one	one	CD
6745	4626	18	pound	pound	NN
6745	4626	19	of	of	IN
6745	4626	20	boiled	boil	VBN
6745	4626	21	ham	ham	NN
6745	4626	22	,	,	,
6745	4626	23	one	one	CD
6745	4626	24	quart	quart	NN
6745	4626	25	of	of	IN
6745	4626	26	milk	milk	NN
6745	4626	27	,	,	,
6745	4626	28	one	one	CD
6745	4626	29	pint	pint	NN
6745	4626	30	of	of	IN
6745	4626	31	bread	bread	NN
6745	4626	32	crumbs	crumb	NNS
6745	4626	33	,	,	,
6745	4626	34	half	half	PDT
6745	4626	35	a	a	DT
6745	4626	36	cupful	cupful	NN
6745	4626	37	of	of	IN
6745	4626	38	butter	butter	NN
6745	4626	39	,	,	,
6745	4626	40	three	three	CD
6745	4626	41	table	table	NN
6745	4626	42	-	-	HYPH
6745	4626	43	spoonfuls	spoonful	NNS
6745	4626	44	of	of	IN
6745	4626	45	onion	onion	NN
6745	4626	46	juice	juice	NN
6745	4626	47	,	,	,
6745	4626	48	one	one	CD
6745	4626	49	table	table	NN
6745	4626	50	-	-	HYPH
6745	4626	51	spoonful	spoonful	JJ
6745	4626	52	of	of	IN
6745	4626	53	salt	salt	NN
6745	4626	54	,	,	,
6745	4626	55	half	half	PDT
6745	4626	56	a	a	DT
6745	4626	57	teaspoonful	teaspoonful	NN
6745	4626	58	of	of	IN
6745	4626	59	pepper	pepper	NN
6745	4626	60	,	,	,
6745	4626	61	six	six	CD
6745	4626	62	mushrooms	mushroom	NNS
6745	4626	63	,	,	,
6745	4626	64	the	the	DT
6745	4626	65	yolks	yolk	NNS
6745	4626	66	of	of	IN
6745	4626	67	four	four	CD
6745	4626	68	eggs	egg	NNS
6745	4626	69	,	,	,
6745	4626	70	a	a	DT
6745	4626	71	speck	speck	NN
6745	4626	72	each	each	DT
6745	4626	73	of	of	IN
6745	4626	74	clove	clove	NN
6745	4626	75	,	,	,
6745	4626	76	cinnamon	cinnamon	NN
6745	4626	77	,	,	,
6745	4626	78	mace	mace	NN
6745	4626	79	and	and	CC
6745	4626	80	nutmeg	nutmeg	NN
6745	4626	81	.	.	.
6745	4627	1	Chop	chop	VB
6745	4627	2	the	the	DT
6745	4627	3	veal	veal	NN
6745	4627	4	,	,	,
6745	4627	5	pork	pork	NN
6745	4627	6	,	,	,
6745	4627	7	ham	ham	NN
6745	4627	8	and	and	CC
6745	4627	9	mushrooms	mushroom	NNS
6745	4627	10	_	_	NNP
6745	4627	11	very	very	RB
6745	4627	12	fine	fine	JJ
6745	4627	13	_	_	NNP
6745	4627	14	,	,	,
6745	4627	15	and	and	CC
6745	4627	16	,	,	,
6745	4627	17	with	with	IN
6745	4627	18	a	a	DT
6745	4627	19	pestle	pestle	NN
6745	4627	20	,	,	,
6745	4627	21	pound	pound	NN
6745	4627	22	to	to	IN
6745	4627	23	a	a	DT
6745	4627	24	powder	powder	NN
6745	4627	25	.	.	.
6745	4628	1	Cook	cook	VB
6745	4628	2	the	the	DT
6745	4628	3	bread	bread	NN
6745	4628	4	and	and	CC
6745	4628	5	milk	milk	NN
6745	4628	6	together	together	RB
6745	4628	7	,	,	,
6745	4628	8	stirring	stir	VBG
6745	4628	9	often	often	RB
6745	4628	10	,	,	,
6745	4628	11	until	until	IN
6745	4628	12	the	the	DT
6745	4628	13	former	former	JJ
6745	4628	14	is	be	VBZ
6745	4628	15	soft	soft	JJ
6745	4628	16	and	and	CC
6745	4628	17	smooth	smooth	JJ
6745	4628	18	.	.	.
6745	4629	1	Set	Set	VBN
6745	4629	2	away	away	RB
6745	4629	3	to	to	IN
6745	4629	4	cool	cool	JJ
6745	4629	5	,	,	,
6745	4629	6	first	first	RB
6745	4629	7	adding	add	VBG
6745	4629	8	the	the	DT
6745	4629	9	butter	butter	NN
6745	4629	10	and	and	CC
6745	4629	11	seasoning	seasoning	NN
6745	4629	12	to	to	IN
6745	4629	13	it	-PRON-	PRP
6745	4629	14	.	.	.
6745	4630	1	When	when	WRB
6745	4630	2	cold	cold	JJ
6745	4630	3	,	,	,
6745	4630	4	add	add	VB
6745	4630	5	to	to	IN
6745	4630	6	the	the	DT
6745	4630	7	powdered	powder	VBN
6745	4630	8	meat	meat	NN
6745	4630	9	.	.	.
6745	4631	1	Mix	mix	VB
6745	4631	2	thoroughly	thoroughly	RB
6745	4631	3	,	,	,
6745	4631	4	and	and	CC
6745	4631	5	rub	rub	VB
6745	4631	6	through	through	RP
6745	4631	7	a	a	DT
6745	4631	8	sieve	sieve	NN
6745	4631	9	.	.	.
6745	4632	1	Add	add	VB
6745	4632	2	the	the	DT
6745	4632	3	yolks	yolk	NNS
6745	4632	4	of	of	IN
6745	4632	5	the	the	DT
6745	4632	6	eggs	egg	NNS
6745	4632	7	.	.	.
6745	4633	1	This	this	DT
6745	4633	2	force	force	NN
6745	4633	3	-	-	HYPH
6745	4633	4	meat	meat	NN
6745	4633	5	is	be	VBZ
6745	4633	6	used	use	VBN
6745	4633	7	for	for	IN
6745	4633	8	borders	border	NNS
6745	4633	9	in	in	IN
6745	4633	10	which	which	WDT
6745	4633	11	to	to	TO
6745	4633	12	serve	serve	VB
6745	4633	13	hot	hot	JJ
6745	4633	14	entrees	entree	NNS
6745	4633	15	of	of	IN
6745	4633	16	game	game	NN
6745	4633	17	.	.	.
6745	4634	1	It	-PRON-	PRP
6745	4634	2	is	be	VBZ
6745	4634	3	also	also	RB
6745	4634	4	used	use	VBN
6745	4634	5	in	in	IN
6745	4634	6	game	game	NN
6745	4634	7	pies	pie	NNS
6745	4634	8	,	,	,
6745	4634	9	and	and	CC
6745	4634	10	sometimes	sometimes	RB
6745	4634	11	for	for	IN
6745	4634	12	_	_	NNP
6745	4634	13	quenelles	quenelle	NNS
6745	4634	14	.	.	.
6745	4634	15	_	_	NNP
6745	4634	16	When	when	WRB
6745	4634	17	used	use	VBN
6745	4634	18	for	for	IN
6745	4634	19	a	a	DT
6745	4634	20	border	border	NN
6745	4634	21	it	-PRON-	PRP
6745	4634	22	is	be	VBZ
6745	4634	23	put	put	VBN
6745	4634	24	in	in	IN
6745	4634	25	a	a	DT
6745	4634	26	well	well	RB
6745	4634	27	-	-	HYPH
6745	4634	28	buttered	butter	VBN
6745	4634	29	mould	mould	NN
6745	4634	30	and	and	CC
6745	4634	31	steamed	steam	VBD
6745	4634	32	three	three	CD
6745	4634	33	hours	hour	NNS
6745	4634	34	.	.	.
6745	4635	1	It	-PRON-	PRP
6745	4635	2	is	be	VBZ
6745	4635	3	then	then	RB
6745	4635	4	turned	turn	VBN
6745	4635	5	out	out	RP
6745	4635	6	on	on	IN
6745	4635	7	a	a	DT
6745	4635	8	flat	flat	JJ
6745	4635	9	dish	dish	NN
6745	4635	10	,	,	,
6745	4635	11	and	and	CC
6745	4635	12	the	the	DT
6745	4635	13	hot	hot	JJ
6745	4635	14	salmis	salmi	NNS
6745	4635	15	,	,	,
6745	4635	16	blanquette	blanquette	NN
6745	4635	17	or	or	CC
6745	4635	18	ragout	ragout	NN
6745	4635	19	is	be	VBZ
6745	4635	20	poured	pour	VBN
6745	4635	21	into	into	IN
6745	4635	22	the	the	DT
6745	4635	23	centre	centre	NN
6745	4635	24	.	.	.
6745	4636	1	Ham	Ham	NNP
6745	4636	2	Force	Force	NNP
6745	4636	3	-	-	HYPH
6745	4636	4	Meat	Meat	NNP
6745	4636	5	.	.	.
6745	4637	1	Two	two	CD
6745	4637	2	pounds	pound	NNS
6745	4637	3	of	of	IN
6745	4637	4	cooked	cooked	JJ
6745	4637	5	ham	ham	NN
6745	4637	6	,	,	,
6745	4637	7	chopped	chop	VBN
6745	4637	8	,	,	,
6745	4637	9	and	and	CC
6745	4637	10	then	then	RB
6745	4637	11	pounded	pound	VBD
6745	4637	12	very	very	RB
6745	4637	13	fine	fine	RB
6745	4637	14	;	;	:
6745	4637	15	one	one	CD
6745	4637	16	pound	pound	NN
6745	4637	17	of	of	IN
6745	4637	18	bread	bread	NN
6745	4637	19	crumbs	crumb	NNS
6745	4637	20	,	,	,
6745	4637	21	one	one	CD
6745	4637	22	pint	pint	NN
6745	4637	23	of	of	IN
6745	4637	24	milk	milk	NN
6745	4637	25	,	,	,
6745	4637	26	the	the	DT
6745	4637	27	yolks	yolk	NNS
6745	4637	28	of	of	IN
6745	4637	29	four	four	CD
6745	4637	30	eggs	egg	NNS
6745	4637	31	,	,	,
6745	4637	32	one	one	CD
6745	4637	33	table	table	NN
6745	4637	34	-	-	HYPH
6745	4637	35	spoonful	spoonful	JJ
6745	4637	36	of	of	IN
6745	4637	37	mixed	mixed	JJ
6745	4637	38	mustard	mustard	NN
6745	4637	39	,	,	,
6745	4637	40	one	one	CD
6745	4637	41	teaspoonful	teaspoonful	NN
6745	4637	42	of	of	IN
6745	4637	43	salt	salt	NN
6745	4637	44	,	,	,
6745	4637	45	a	a	DT
6745	4637	46	speck	speck	NN
6745	4637	47	of	of	IN
6745	4637	48	cayenne	cayenne	NN
6745	4637	49	,	,	,
6745	4637	50	one	one	CD
6745	4637	51	cupful	cupful	NN
6745	4637	52	of	of	IN
6745	4637	53	brown	brown	JJ
6745	4637	54	sauce	sauce	NN
6745	4637	55	.	.	.
6745	4638	1	Make	make	VB
6745	4638	2	as	as	RB
6745	4638	3	directed	direct	VBN
6745	4638	4	for	for	IN
6745	4638	5	force	force	NN
6745	4638	6	-	-	HYPH
6745	4638	7	meat	meat	NN
6745	4638	8	for	for	IN
6745	4638	9	game	game	NN
6745	4638	10	.	.	.
6745	4639	1	Veal	Veal	NNP
6745	4639	2	Force	Force	NNP
6745	4639	3	-	-	HYPH
6745	4639	4	Meat	Meat	NNP
6745	4639	5	.	.	.
6745	4640	1	Three	three	CD
6745	4640	2	pounds	pound	NNS
6745	4640	3	of	of	IN
6745	4640	4	veal	veal	NN
6745	4640	5	,	,	,
6745	4640	6	one	one	CD
6745	4640	7	cupful	cupful	NN
6745	4640	8	of	of	IN
6745	4640	9	butter	butter	NN
6745	4640	10	,	,	,
6745	4640	11	one	one	CD
6745	4640	12	pint	pint	NN
6745	4640	13	of	of	IN
6745	4640	14	bread	bread	NN
6745	4640	15	crumbs	crumb	NNS
6745	4640	16	,	,	,
6745	4640	17	one	one	CD
6745	4640	18	pint	pint	NN
6745	4640	19	of	of	IN
6745	4640	20	milk	milk	NN
6745	4640	21	,	,	,
6745	4640	22	one	one	CD
6745	4640	23	pint	pint	NN
6745	4640	24	of	of	IN
6745	4640	25	white	white	JJ
6745	4640	26	sauce	sauce	NN
6745	4640	27	,	,	,
6745	4640	28	two	two	CD
6745	4640	29	table	table	NN
6745	4640	30	-	-	HYPH
6745	4640	31	spoonfuls	spoonful	NNS
6745	4640	32	of	of	IN
6745	4640	33	salt	salt	NN
6745	4640	34	,	,	,
6745	4640	35	half	half	PDT
6745	4640	36	a	a	DT
6745	4640	37	teaspoonful	teaspoonful	NN
6745	4640	38	of	of	IN
6745	4640	39	pepper	pepper	NN
6745	4640	40	,	,	,
6745	4640	41	two	two	CD
6745	4640	42	table	table	NN
6745	4640	43	-	-	HYPH
6745	4640	44	spoonfuls	spoonful	NNS
6745	4640	45	of	of	IN
6745	4640	46	Halford	Halford	NNP
6745	4640	47	sauce	sauce	NN
6745	4640	48	,	,	,
6745	4640	49	two	two	CD
6745	4640	50	of	of	IN
6745	4640	51	onion	onion	NN
6745	4640	52	juice	juice	NN
6745	4640	53	,	,	,
6745	4640	54	the	the	DT
6745	4640	55	yolks	yolk	NNS
6745	4640	56	of	of	IN
6745	4640	57	six	six	CD
6745	4640	58	eggs	egg	NNS
6745	4640	59	,	,	,
6745	4640	60	half	half	PDT
6745	4640	61	a	a	DT
6745	4640	62	teaspoonful	teaspoonful	NN
6745	4640	63	of	of	IN
6745	4640	64	grated	grate	VBN
6745	4640	65	nutmeg	nutmeg	NNS
6745	4640	66	,	,	,
6745	4640	67	two	two	CD
6745	4640	68	table	table	NN
6745	4640	69	-	-	HYPH
6745	4640	70	spoonfuls	spoonful	NNS
6745	4640	71	of	of	IN
6745	4640	72	chopped	chop	VBN
6745	4640	73	parsley	parsley	NN
6745	4640	74	.	.	.
6745	4641	1	Make	make	VB
6745	4641	2	and	and	CC
6745	4641	3	use	use	VB
6745	4641	4	the	the	DT
6745	4641	5	same	same	JJ
6745	4641	6	as	as	IN
6745	4641	7	game	game	NN
6745	4641	8	force	force	NN
6745	4641	9	-	-	HYPH
6745	4641	10	meat	meat	NN
6745	4641	11	.	.	.
6745	4642	1	Chicken	Chicken	NNP
6745	4642	2	Force	Force	NNP
6745	4642	3	-	-	HYPH
6745	4642	4	Meat	Meat	NNP
6745	4642	5	.	.	.
6745	4643	1	Use	use	VB
6745	4643	2	only	only	RB
6745	4643	3	the	the	DT
6745	4643	4	breast	breast	NN
6745	4643	5	of	of	IN
6745	4643	6	the	the	DT
6745	4643	7	chicken	chicken	NN
6745	4643	8	.	.	.
6745	4644	1	Make	make	VB
6745	4644	2	the	the	DT
6745	4644	3	same	same	JJ
6745	4644	4	as	as	IN
6745	4644	5	veal	veal	NN
6745	4644	6	force	force	NN
6745	4644	7	-	-	HYPH
6745	4644	8	meat	meat	NN
6745	4644	9	,	,	,
6745	4644	10	using	use	VBG
6745	4644	11	cream	cream	NN
6745	4644	12	,	,	,
6745	4644	13	however	however	RB
6745	4644	14	,	,	,
6745	4644	15	with	with	IN
6745	4644	16	the	the	DT
6745	4644	17	bread	bread	NN
6745	4644	18	crumbs	crumb	NNS
6745	4644	19	,	,	,
6745	4644	20	instead	instead	RB
6745	4644	21	of	of	IN
6745	4644	22	milk	milk	NN
6745	4644	23	.	.	.
6745	4645	1	This	this	DT
6745	4645	2	force	force	NN
6745	4645	3	-	-	HYPH
6745	4645	4	meat	meat	NN
6745	4645	5	is	be	VBZ
6745	4645	6	for	for	IN
6745	4645	7	the	the	DT
6745	4645	8	most	most	RBS
6745	4645	9	delicate	delicate	JJ
6745	4645	10	entries	entry	NNS
6745	4645	11	only	only	RB
6745	4645	12	.	.	.
6745	4646	1	Either	either	CC
6745	4646	2	the	the	DT
6745	4646	3	chicken	chicken	NN
6745	4646	4	or	or	CC
6745	4646	5	veal	veal	NN
6745	4646	6	can	can	MD
6745	4646	7	be	be	VB
6745	4646	8	formed	form	VBN
6745	4646	9	into	into	IN
6745	4646	10	balls	ball	NNS
6745	4646	11	about	about	IN
6745	4646	12	the	the	DT
6745	4646	13	size	size	NN
6745	4646	14	of	of	IN
6745	4646	15	a	a	DT
6745	4646	16	walnut	walnut	NN
6745	4646	17	and	and	CC
6745	4646	18	fried	fry	VBN
6745	4646	19	or	or	CC
6745	4646	20	poached	poach	VBN
6745	4646	21	for	for	IN
6745	4646	22	soups	soup	NNS
6745	4646	23	.	.	.
6745	4647	1	Fish	Fish	NNP
6745	4647	2	Force	Force	NNP
6745	4647	3	-	-	HYPH
6745	4647	4	Meat	Meat	NNP
6745	4647	5	.	.	.
6745	4648	1	This	this	DT
6745	4648	2	can	can	MD
6745	4648	3	be	be	VB
6745	4648	4	made	make	VBN
6745	4648	5	the	the	DT
6745	4648	6	same	same	JJ
6745	4648	7	as	as	IN
6745	4648	8	veal	veal	NN
6745	4648	9	force	force	NN
6745	4648	10	-	-	HYPH
6745	4648	11	meat	meat	NN
6745	4648	12	.	.	.
6745	4649	1	Salmon	Salmon	NNP
6745	4649	2	and	and	CC
6745	4649	3	halibut	halibut	NNP
6745	4649	4	will	will	MD
6745	4649	5	be	be	VB
6745	4649	6	found	find	VBN
6745	4649	7	the	the	DT
6745	4649	8	best	good	JJS
6745	4649	9	kinds	kind	NNS
6745	4649	10	of	of	IN
6745	4649	11	fish	fish	NN
6745	4649	12	to	to	TO
6745	4649	13	use	use	VB
6745	4649	14	for	for	IN
6745	4649	15	it	-PRON-	PRP
6745	4649	16	.	.	.
6745	4650	1	The	the	DT
6745	4650	2	force	force	NN
6745	4650	3	-	-	HYPH
6745	4650	4	meat	meat	NN
6745	4650	5	is	be	VBZ
6745	4650	6	for	for	IN
6745	4650	7	entrees	entree	NNS
6745	4650	8	of	of	IN
6745	4650	9	fish	fish	NN
6745	4650	10	.	.	.
6745	4651	1	Force	force	NN
6745	4651	2	-	-	HYPH
6745	4651	3	meat	meat	NN
6745	4651	4	is	be	VBZ
6745	4651	5	sometimes	sometimes	RB
6745	4651	6	formed	form	VBN
6745	4651	7	into	into	IN
6745	4651	8	a	a	DT
6745	4651	9	square	square	JJ
6745	4651	10	or	or	CC
6745	4651	11	oval	oval	NN
6745	4651	12	piece	piece	NN
6745	4651	13	for	for	IN
6745	4651	14	the	the	DT
6745	4651	15	centre	centre	NN
6745	4651	16	of	of	IN
6745	4651	17	the	the	DT
6745	4651	18	dish	dish	NN
6745	4651	19	.	.	.
6745	4652	1	It	-PRON-	PRP
6745	4652	2	should	should	MD
6745	4652	3	be	be	VB
6745	4652	4	about	about	IN
6745	4652	5	an	an	DT
6745	4652	6	inch	inch	NN
6745	4652	7	and	and	CC
6745	4652	8	a	a	DT
6745	4652	9	half	half	NN
6745	4652	10	thick	thick	JJ
6745	4652	11	.	.	.
6745	4653	1	Place	place	NN
6745	4653	2	on	on	IN
6745	4653	3	a	a	DT
6745	4653	4	buttered	butter	VBN
6745	4653	5	sheet	sheet	NN
6745	4653	6	or	or	CC
6745	4653	7	plate	plate	NN
6745	4653	8	and	and	CC
6745	4653	9	steam	steam	NN
6745	4653	10	two	two	CD
6745	4653	11	hours	hour	NNS
6745	4653	12	.	.	.
6745	4654	1	When	when	WRB
6745	4654	2	cooked	cook	VBN
6745	4654	3	,	,	,
6745	4654	4	slip	slip	VB
6745	4654	5	on	on	IN
6745	4654	6	to	to	IN
6745	4654	7	the	the	DT
6745	4654	8	centre	centre	NN
6745	4654	9	of	of	IN
6745	4654	10	the	the	DT
6745	4654	11	dish	dish	NN
6745	4654	12	.	.	.
6745	4655	1	Arrange	arrange	VB
6745	4655	2	the	the	DT
6745	4655	3	entree	entree	NN
6745	4655	4	on	on	IN
6745	4655	5	this	this	DT
6745	4655	6	,	,	,
6745	4655	7	and	and	CC
6745	4655	8	pour	pour	VB
6745	4655	9	the	the	DT
6745	4655	10	sauce	sauce	NN
6745	4655	11	around	around	IN
6745	4655	12	the	the	DT
6745	4655	13	base	base	NN
6745	4655	14	.	.	.
6745	4656	1	Delicate	delicate	JJ
6745	4656	2	cutlets	cutlet	NNS
6745	4656	3	,	,	,
6745	4656	4	sweetbreads	sweetbread	NNS
6745	4656	5	,	,	,
6745	4656	6	etc	etc	FW
6745	4656	7	.	.	.
6745	4656	8	,	,	,
6745	4656	9	can	can	MD
6745	4656	10	be	be	VB
6745	4656	11	used	use	VBN
6745	4656	12	here	here	RB
6745	4656	13	.	.	.
6745	4657	1	Veal	veal	NN
6745	4657	2	or	or	CC
6745	4657	3	chicken	chicken	NN
6745	4657	4	force	force	NN
6745	4657	5	-	-	HYPH
6745	4657	6	meat	meat	NN
6745	4657	7	is	be	VBZ
6745	4657	8	the	the	DT
6745	4657	9	best	good	JJS
6745	4657	10	for	for	IN
6745	4657	11	all	all	DT
6745	4657	12	light	light	NN
6745	4657	13	entrees	entree	NNS
6745	4657	14	.	.	.
6745	4658	1	Jelly	Jelly	NNP
6745	4658	2	Border	Border	NNP
6745	4658	3	.	.	.
6745	4659	1	Make	make	VB
6745	4659	2	one	one	CD
6745	4659	3	quart	quart	NN
6745	4659	4	of	of	IN
6745	4659	5	aspic	aspic	NNP
6745	4659	6	jelly	jelly	NNP
6745	4659	7	.	.	.
6745	4660	1	Set	set	VB
6745	4660	2	the	the	DT
6745	4660	3	plain	plain	JJ
6745	4660	4	border	border	NN
6745	4660	5	mould	mould	NN
6745	4660	6	(	(	-LRB-
6745	4660	7	see	see	VB
6745	4660	8	rice	rice	NN
6745	4660	9	border	border	NN
6745	4660	10	,	,	,
6745	4660	11	under	under	IN
6745	4660	12	Entries	Entries	NNPS
6745	4660	13	)	)	-RRB-
6745	4660	14	in	in	IN
6745	4660	15	a	a	DT
6745	4660	16	pan	pan	NN
6745	4660	17	with	with	IN
6745	4660	18	a	a	DT
6745	4660	19	little	little	JJ
6745	4660	20	ice	ice	NN
6745	4660	21	and	and	CC
6745	4660	22	water	water	NN
6745	4660	23	.	.	.
6745	4661	1	Pour	pour	VB
6745	4661	2	enough	enough	JJ
6745	4661	3	of	of	IN
6745	4661	4	the	the	DT
6745	4661	5	liquid	liquid	JJ
6745	4661	6	jelly	jelly	RB
6745	4661	7	into	into	IN
6745	4661	8	the	the	DT
6745	4661	9	mould	mould	NN
6745	4661	10	to	to	TO
6745	4661	11	make	make	VB
6745	4661	12	a	a	DT
6745	4661	13	layer	layer	NN
6745	4661	14	half	half	PDT
6745	4661	15	an	an	DT
6745	4661	16	inch	inch	NN
6745	4661	17	deep	deep	JJ
6745	4661	18	.	.	.
6745	4662	1	Let	let	VB
6745	4662	2	this	this	DT
6745	4662	3	get	get	VB
6745	4662	4	hard	hard	JJ
6745	4662	5	.	.	.
6745	4663	1	When	when	WRB
6745	4663	2	hard	hard	RB
6745	4663	3	,	,	,
6745	4663	4	decorate	decorate	JJ
6745	4663	5	with	with	IN
6745	4663	6	cooked	cooked	JJ
6745	4663	7	carrot	carrot	NN
6745	4663	8	and	and	CC
6745	4663	9	beet	beet	NN
6745	4663	10	,	,	,
6745	4663	11	and	and	CC
6745	4663	12	the	the	DT
6745	4663	13	white	white	NN
6745	4663	14	of	of	IN
6745	4663	15	a	a	DT
6745	4663	16	hard	hard	RB
6745	4663	17	-	-	HYPH
6745	4663	18	boiled	boil	VBN
6745	4663	19	egg	egg	NN
6745	4663	20	.	.	.
6745	4664	1	These	these	DT
6745	4664	2	must	must	MD
6745	4664	3	all	all	DT
6745	4664	4	be	be	VB
6745	4664	5	cut	cut	VBN
6745	4664	6	in	in	IN
6745	4664	7	pretty	pretty	JJ
6745	4664	8	shapes	shape	NNS
6745	4664	9	with	with	IN
6745	4664	10	the	the	DT
6745	4664	11	vegetable	vegetable	NN
6745	4664	12	cutter	cutter	NN
6745	4664	13	,	,	,
6745	4664	14	and	and	CC
6745	4664	15	arranged	arrange	VBD
6745	4664	16	on	on	IN
6745	4664	17	the	the	DT
6745	4664	18	jelly	jelly	NN
6745	4664	19	.	.	.
6745	4665	1	Very	very	RB
6745	4665	2	carefully	carefully	RB
6745	4665	3	add	add	VB
6745	4665	4	two	two	CD
6745	4665	5	table	table	NN
6745	4665	6	-	-	HYPH
6745	4665	7	spoonfuls	spoonful	NNS
6745	4665	8	of	of	IN
6745	4665	9	jelly	jelly	NNP
6745	4665	10	,	,	,
6745	4665	11	and	and	CC
6745	4665	12	let	let	VB
6745	4665	13	it	-PRON-	PRP
6745	4665	14	harden	harden	VB
6745	4665	15	.	.	.
6745	4666	1	Fill	fill	VB
6745	4666	2	with	with	IN
6745	4666	3	the	the	DT
6745	4666	4	remainder	remainder	NN
6745	4666	5	of	of	IN
6745	4666	6	the	the	DT
6745	4666	7	jelly	jelly	NN
6745	4666	8	,	,	,
6745	4666	9	and	and	CC
6745	4666	10	set	set	VBD
6745	4666	11	away	away	RB
6745	4666	12	to	to	IN
6745	4666	13	harden	harden	NNP
6745	4666	14	.	.	.
6745	4667	1	At	at	IN
6745	4667	2	serving	serve	VBG
6745	4667	3	time	time	NN
6745	4667	4	put	put	VBD
6745	4667	5	the	the	DT
6745	4667	6	mould	mould	NN
6745	4667	7	for	for	IN
6745	4667	8	half	half	PDT
6745	4667	9	a	a	DT
6745	4667	10	minute	minute	NN
6745	4667	11	in	in	IN
6745	4667	12	a	a	DT
6745	4667	13	pan	pan	NN
6745	4667	14	of	of	IN
6745	4667	15	warm	warm	JJ
6745	4667	16	water	water	NN
6745	4667	17	.	.	.
6745	4668	1	Wipe	wipe	VB
6745	4668	2	it	-PRON-	PRP
6745	4668	3	,	,	,
6745	4668	4	and	and	CC
6745	4668	5	turn	turn	VB
6745	4668	6	the	the	DT
6745	4668	7	jelly	jelly	NN
6745	4668	8	on	on	IN
6745	4668	9	a	a	DT
6745	4668	10	cold	cold	JJ
6745	4668	11	flat	flat	JJ
6745	4668	12	dish	dish	NN
6745	4668	13	.	.	.
6745	4669	1	Fill	fill	VB
6745	4669	2	the	the	DT
6745	4669	3	centre	centre	NN
6745	4669	4	with	with	IN
6745	4669	5	salad	salad	NN
6745	4669	6	,	,	,
6745	4669	7	boned	boned	JJ
6745	4669	8	fowl	fowl	NN
6745	4669	9	,	,	,
6745	4669	10	or	or	CC
6745	4669	11	anything	anything	NN
6745	4669	12	else	else	RB
6745	4669	13	you	-PRON-	PRP
6745	4669	14	choose	choose	VBP
6745	4669	15	.	.	.
6745	4670	1	Marinade	marinade	NN
6745	4670	2	for	for	IN
6745	4670	3	Fish	fish	NN
6745	4670	4	.	.	.
6745	4671	1	One	one	CD
6745	4671	2	quart	quart	NN
6745	4671	3	of	of	IN
6745	4671	4	cider	cider	NN
6745	4671	5	,	,	,
6745	4671	6	two	two	CD
6745	4671	7	slices	slice	NNS
6745	4671	8	of	of	IN
6745	4671	9	carrot	carrot	NN
6745	4671	10	,	,	,
6745	4671	11	one	one	CD
6745	4671	12	large	large	JJ
6745	4671	13	onion	onion	NN
6745	4671	14	,	,	,
6745	4671	15	four	four	CD
6745	4671	16	cloves	clove	NNS
6745	4671	17	,	,	,
6745	4671	18	a	a	DT
6745	4671	19	bouquet	bouquet	NN
6745	4671	20	of	of	IN
6745	4671	21	sweet	sweet	JJ
6745	4671	22	herbs	herb	NNS
6745	4671	23	,	,	,
6745	4671	24	two	two	CD
6745	4671	25	table	table	NN
6745	4671	26	-	-	HYPH
6745	4671	27	spoonfuls	spoonful	NNS
6745	4671	28	of	of	IN
6745	4671	29	butter	butter	NN
6745	4671	30	,	,	,
6745	4671	31	two	two	CD
6745	4671	32	of	of	IN
6745	4671	33	salt	salt	NN
6745	4671	34	,	,	,
6745	4671	35	half	half	PDT
6745	4671	36	a	a	DT
6745	4671	37	teaspoonful	teaspoonful	NN
6745	4671	38	of	of	IN
6745	4671	39	pepper	pepper	NN
6745	4671	40	and	and	CC
6745	4671	41	the	the	DT
6745	4671	42	same	same	JJ
6745	4671	43	quantity	quantity	NN
6745	4671	44	of	of	IN
6745	4671	45	mustard	mustard	NN
6745	4671	46	.	.	.
6745	4672	1	Cook	cook	VB
6745	4672	2	the	the	DT
6745	4672	3	onion	onion	NN
6745	4672	4	and	and	CC
6745	4672	5	carrot	carrot	NN
6745	4672	6	in	in	IN
6745	4672	7	the	the	DT
6745	4672	8	butter	butter	NN
6745	4672	9	for	for	IN
6745	4672	10	ten	ten	CD
6745	4672	11	minutes	minute	NNS
6745	4672	12	,	,	,
6745	4672	13	and	and	CC
6745	4672	14	add	add	VB
6745	4672	15	the	the	DT
6745	4672	16	other	other	JJ
6745	4672	17	ingredients	ingredient	NNS
6745	4672	18	.	.	.
6745	4673	1	Cover	cover	VB
6745	4673	2	the	the	DT
6745	4673	3	sauce	sauce	NN
6745	4673	4	-	-	HYPH
6745	4673	5	pan	pan	NN
6745	4673	6	,	,	,
6745	4673	7	and	and	CC
6745	4673	8	simmer	simmer	NN
6745	4673	9	one	one	CD
6745	4673	10	hour	hour	NN
6745	4673	11	and	and	CC
6745	4673	12	a	a	DT
6745	4673	13	half	half	NN
6745	4673	14	.	.	.
6745	4674	1	This	this	DT
6745	4674	2	is	be	VBZ
6745	4674	3	for	for	IN
6745	4674	4	stewing	stew	VBG
6745	4674	5	fish	fish	NN
6745	4674	6	.	.	.
6745	4675	1	It	-PRON-	PRP
6745	4675	2	should	should	MD
6745	4675	3	be	be	VB
6745	4675	4	strained	strain	VBN
6745	4675	5	on	on	IN
6745	4675	6	the	the	DT
6745	4675	7	fish	fish	NN
6745	4675	8	,	,	,
6745	4675	9	and	and	CC
6745	4675	10	that	that	DT
6745	4675	11	should	should	MD
6745	4675	12	simmer	simmer	VB
6745	4675	13	forty	forty	CD
6745	4675	14	minutes	minute	NNS
6745	4675	15	.	.	.
6745	4676	1	Cold	Cold	NNP
6745	4676	2	Marinade	Marinade	NNP
6745	4676	3	.	.	.
6745	4677	1	A	a	DT
6745	4677	2	bouquet	bouquet	NN
6745	4677	3	of	of	IN
6745	4677	4	sweet	sweet	JJ
6745	4677	5	herbs	herb	NNS
6745	4677	6	,	,	,
6745	4677	7	the	the	DT
6745	4677	8	juice	juice	NN
6745	4677	9	of	of	IN
6745	4677	10	half	half	PDT
6745	4677	11	a	a	DT
6745	4677	12	lemon	lemon	NN
6745	4677	13	,	,	,
6745	4677	14	two	two	CD
6745	4677	15	table-	table-	NN
6745	4677	16	spoonfuls	spoonful	NNS
6745	4677	17	of	of	IN
6745	4677	18	oil	oil	NN
6745	4677	19	,	,	,
6745	4677	20	six	six	CD
6745	4677	21	of	of	IN
6745	4677	22	vinegar	vinegar	NN
6745	4677	23	,	,	,
6745	4677	24	one	one	CD
6745	4677	25	of	of	IN
6745	4677	26	onion	onion	NN
6745	4677	27	juice	juice	NN
6745	4677	28	,	,	,
6745	4677	29	a	a	DT
6745	4677	30	speck	speck	NN
6745	4677	31	of	of	IN
6745	4677	32	cayenne	cayenne	NN
6745	4677	33	,	,	,
6745	4677	34	one	one	CD
6745	4677	35	teaspoonful	teaspoonful	NN
6745	4677	36	of	of	IN
6745	4677	37	salt	salt	NN
6745	4677	38	,	,	,
6745	4677	39	one	one	CD
6745	4677	40	-	-	HYPH
6745	4677	41	fourth	fourth	NN
6745	4677	42	of	of	IN
6745	4677	43	a	a	DT
6745	4677	44	teaspoonful	teaspoonful	NN
6745	4677	45	of	of	IN
6745	4677	46	pepper	pepper	NN
6745	4677	47	,	,	,
6745	4677	48	one	one	CD
6745	4677	49	-	-	HYPH
6745	4677	50	tenth	tenth	NN
6745	4677	51	of	of	IN
6745	4677	52	a	a	DT
6745	4677	53	teaspoonful	teaspoonful	NN
6745	4677	54	of	of	IN
6745	4677	55	ground	ground	NN
6745	4677	56	clove	clove	NN
6745	4677	57	.	.	.
6745	4678	1	Mix	mix	VB
6745	4678	2	all	all	RB
6745	4678	3	together	together	RB
6745	4678	4	.	.	.
6745	4679	1	Sprinkle	sprinkle	VB
6745	4679	2	on	on	IN
6745	4679	3	the	the	DT
6745	4679	4	meat	meat	NN
6745	4679	5	or	or	CC
6745	4679	6	fish	fish	NN
6745	4679	7	,	,	,
6745	4679	8	which	which	WDT
6745	4679	9	should	should	MD
6745	4679	10	stand	stand	VB
6745	4679	11	ten	ten	CD
6745	4679	12	or	or	CC
6745	4679	13	twelve	twelve	CD
6745	4679	14	hours	hour	NNS
6745	4679	15	.	.	.
6745	4680	1	This	this	DT
6745	4680	2	is	be	VBZ
6745	4680	3	particularly	particularly	RB
6745	4680	4	for	for	IN
6745	4680	5	fish	fish	NN
6745	4680	6	,	,	,
6745	4680	7	chops	chop	NNS
6745	4680	8	,	,	,
6745	4680	9	steaks	steak	NNS
6745	4680	10	and	and	CC
6745	4680	11	cutlets	cutlet	NNS
6745	4680	12	which	which	WDT
6745	4680	13	are	be	VBP
6745	4680	14	to	to	TO
6745	4680	15	be	be	VB
6745	4680	16	either	either	CC
6745	4680	17	fried	fry	VBN
6745	4680	18	or	or	CC
6745	4680	19	broiled	broil	VBN
6745	4680	20	.	.	.
6745	4681	1	Any	any	DT
6745	4681	2	of	of	IN
6745	4681	3	the	the	DT
6745	4681	4	flavorings	flavoring	NNS
6745	4681	5	that	that	WDT
6745	4681	6	are	be	VBP
6745	4681	7	not	not	RB
6745	4681	8	liked	like	VBN
6745	4681	9	may	may	MD
6745	4681	10	be	be	VB
6745	4681	11	omitted	omit	VBN
6745	4681	12	.	.	.
6745	4682	1	When	when	WRB
6745	4682	2	cooked	cook	VBN
6745	4682	3	meats	meat	NNS
6745	4682	4	or	or	CC
6745	4682	5	fish	fish	NN
6745	4682	6	are	be	VBP
6745	4682	7	sprinkled	sprinkle	VBN
6745	4682	8	with	with	IN
6745	4682	9	salt	salt	NN
6745	4682	10	,	,	,
6745	4682	11	pepper	pepper	NN
6745	4682	12	and	and	CC
6745	4682	13	vinegar	vinegar	NN
6745	4682	14	,	,	,
6745	4682	15	as	as	IN
6745	4682	16	for	for	IN
6745	4682	17	salads	salad	NNS
6745	4682	18	,	,	,
6745	4682	19	they	-PRON-	PRP
6745	4682	20	are	be	VBP
6745	4682	21	said	say	VBN
6745	4682	22	to	to	TO
6745	4682	23	be	be	VB
6745	4682	24	marinated	marinate	VBN
6745	4682	25	.	.	.
6745	4683	1	To	to	TO
6745	4683	2	Get	get	VB
6745	4683	3	Onion	Onion	NNP
6745	4683	4	Juice	Juice	NNP
6745	4683	5	.	.	.
6745	4684	1	Feel	feel	VB
6745	4684	2	the	the	DT
6745	4684	3	onion	onion	NN
6745	4684	4	,	,	,
6745	4684	5	and	and	CC
6745	4684	6	grate	grate	VB
6745	4684	7	on	on	RP
6745	4684	8	a	a	DT
6745	4684	9	large	large	JJ
6745	4684	10	grater	grater	NN
6745	4684	11	,	,	,
6745	4684	12	using	use	VBG
6745	4684	13	a	a	DT
6745	4684	14	good	good	JJ
6745	4684	15	deal	deal	NN
6745	4684	16	of	of	IN
6745	4684	17	pressure	pressure	NN
6745	4684	18	.	.	.
6745	4685	1	To	to	IN
6745	4685	2	Fry	Fry	NNP
6745	4685	3	Parsley	Parsley	NNP
6745	4685	4	.	.	.
6745	4686	1	Wash	wash	VB
6745	4686	2	the	the	DT
6745	4686	3	parsley	parsley	NN
6745	4686	4	,	,	,
6745	4686	5	and	and	CC
6745	4686	6	wipe	wipe	NN
6745	4686	7	dry	dry	JJ
6745	4686	8	.	.	.
6745	4687	1	Put	put	VB
6745	4687	2	in	in	IN
6745	4687	3	the	the	DT
6745	4687	4	frying	frying	NN
6745	4687	5	basket	basket	NN
6745	4687	6	and	and	CC
6745	4687	7	plunge	plunge	VB
6745	4687	8	into	into	IN
6745	4687	9	boiling	boil	VBG
6745	4687	10	fat	fat	NN
6745	4687	11	for	for	IN
6745	4687	12	half	half	PDT
6745	4687	13	a	a	DT
6745	4687	14	minute	minute	NN
6745	4687	15	.	.	.
6745	4688	1	To	to	TO
6745	4688	2	Make	make	VB
6745	4688	3	Spinach	spinach	NN
6745	4688	4	Green	Green	NNP
6745	4688	5	.	.	.
6745	4689	1	Wash	wash	VB
6745	4689	2	a	a	DT
6745	4689	3	peck	peck	NN
6745	4689	4	of	of	IN
6745	4689	5	spinach	spinach	NN
6745	4689	6	.	.	.
6745	4690	1	Pour	pour	VB
6745	4690	2	on	on	IN
6745	4690	3	it	-PRON-	PRP
6745	4690	4	two	two	CD
6745	4690	5	quarts	quart	NNS
6745	4690	6	of	of	IN
6745	4690	7	boiling	boiling	NN
6745	4690	8	water	water	NN
6745	4690	9	.	.	.
6745	4691	1	Let	let	VB
6745	4691	2	it	-PRON-	PRP
6745	4691	3	stand	stand	VB
6745	4691	4	one	one	CD
6745	4691	5	minute	minute	NN
6745	4691	6	.	.	.
6745	4692	1	Pour	pour	VB
6745	4692	2	off	off	IN
6745	4692	3	the	the	DT
6745	4692	4	water	water	NN
6745	4692	5	,	,	,
6745	4692	6	and	and	CC
6745	4692	7	pound	pound	VB
6745	4692	8	the	the	DT
6745	4692	9	spinach	spinach	NN
6745	4692	10	to	to	IN
6745	4692	11	a	a	DT
6745	4692	12	soft	soft	JJ
6745	4692	13	pulp	pulp	NN
6745	4692	14	.	.	.
6745	4693	1	Put	put	VB
6745	4693	2	this	this	DT
6745	4693	3	in	in	IN
6745	4693	4	a	a	DT
6745	4693	5	coarse	coarse	JJ
6745	4693	6	towel	towel	NN
6745	4693	7	and	and	CC
6745	4693	8	squeeze	squeeze	VB
6745	4693	9	all	all	PDT
6745	4693	10	the	the	DT
6745	4693	11	juice	juice	NN
6745	4693	12	into	into	IN
6745	4693	13	a	a	DT
6745	4693	14	small	small	JJ
6745	4693	15	frying	frying	NN
6745	4693	16	-	-	HYPH
6745	4693	17	pan	pan	NN
6745	4693	18	.	.	.
6745	4694	1	(	(	-LRB-
6745	4694	2	Two	two	CD
6745	4694	3	people	people	NNS
6745	4694	4	,	,	,
6745	4694	5	by	by	IN
6745	4694	6	using	use	VBG
6745	4694	7	the	the	DT
6745	4694	8	towel	towel	NN
6745	4694	9	at	at	IN
6745	4694	10	the	the	DT
6745	4694	11	same	same	JJ
6745	4694	12	time	time	NN
6745	4694	13	,	,	,
6745	4694	14	will	will	MD
6745	4694	15	extract	extract	VB
6745	4694	16	the	the	DT
6745	4694	17	juice	juice	NN
6745	4694	18	more	more	RBR
6745	4694	19	thoroughly	thoroughly	RB
6745	4694	20	than	than	IN
6745	4694	21	one	one	PRP
6745	4694	22	can	can	NN
6745	4694	23	.	.	.
6745	4694	24	)	)	-RRB-
6745	4695	1	Put	put	VB
6745	4695	2	the	the	DT
6745	4695	3	pan	pan	NN
6745	4695	4	on	on	IN
6745	4695	5	the	the	DT
6745	4695	6	fire	fire	NN
6745	4695	7	,	,	,
6745	4695	8	and	and	CC
6745	4695	9	stir	stir	VB
6745	4695	10	until	until	IN
6745	4695	11	the	the	DT
6745	4695	12	juice	juice	NN
6745	4695	13	is	be	VBZ
6745	4695	14	in	in	IN
6745	4695	15	the	the	DT
6745	4695	16	form	form	NN
6745	4695	17	of	of	IN
6745	4695	18	curd	curd	NN
6745	4695	19	and	and	CC
6745	4695	20	whey	whey	NN
6745	4695	21	.	.	.
6745	4696	1	Turn	turn	VB
6745	4696	2	this	this	DT
6745	4696	3	on	on	IN
6745	4696	4	a	a	DT
6745	4696	5	sieve	sieve	NN
6745	4696	6	,	,	,
6745	4696	7	and	and	CC
6745	4696	8	when	when	WRB
6745	4696	9	all	all	PDT
6745	4696	10	the	the	DT
6745	4696	11	liquor	liquor	NN
6745	4696	12	has	have	VBZ
6745	4696	13	been	be	VBN
6745	4696	14	drained	drain	VBN
6745	4696	15	off	off	RP
6745	4696	16	,	,	,
6745	4696	17	scrape	scrape	VB
6745	4696	18	the	the	DT
6745	4696	19	dry	dry	JJ
6745	4696	20	material	material	NN
6745	4696	21	from	from	IN
6745	4696	22	the	the	DT
6745	4696	23	sieve	sieve	NN
6745	4696	24	,	,	,
6745	4696	25	and	and	CC
6745	4696	26	put	put	VBD
6745	4696	27	away	away	RB
6745	4696	28	for	for	IN
6745	4696	29	use	use	NN
6745	4696	30	.	.	.
6745	4697	1	Another	another	DT
6745	4697	2	mode	mode	NN
6745	4697	3	is	be	VBZ
6745	4697	4	to	to	TO
6745	4697	5	put	put	VB
6745	4697	6	with	with	IN
6745	4697	7	the	the	DT
6745	4697	8	juice	juice	NN
6745	4697	9	in	in	IN
6745	4697	10	the	the	DT
6745	4697	11	frying	frying	NN
6745	4697	12	-	-	HYPH
6745	4697	13	pan	pan	NN
6745	4697	14	three	three	CD
6745	4697	15	table	table	NN
6745	4697	16	-	-	HYPH
6745	4697	17	spoonfuls	spoonful	NNS
6745	4697	18	of	of	IN
6745	4697	19	sugar	sugar	NN
6745	4697	20	.	.	.
6745	4698	1	Let	let	VB
6745	4698	2	this	this	DT
6745	4698	3	cook	cook	VB
6745	4698	4	five	five	CD
6745	4698	5	minutes	minute	NNS
6745	4698	6	;	;	:
6745	4698	7	then	then	RB
6745	4698	8	bottle	bottle	VB
6745	4698	9	for	for	IN
6745	4698	10	use	use	NN
6745	4698	11	.	.	.
6745	4699	1	This	this	DT
6745	4699	2	is	be	VBZ
6745	4699	3	really	really	RB
6745	4699	4	the	the	DT
6745	4699	5	more	more	RBR
6745	4699	6	convenient	convenient	JJ
6745	4699	7	way	way	NN
6745	4699	8	.	.	.
6745	4700	1	Spinach	spinach	NN
6745	4700	2	green	green	NN
6745	4700	3	is	be	VBZ
6745	4700	4	used	use	VBN
6745	4700	5	for	for	IN
6745	4700	6	coloring	color	VBG
6745	4700	7	soups	soup	NNS
6745	4700	8	,	,	,
6745	4700	9	sauces	sauce	NNS
6745	4700	10	and	and	CC
6745	4700	11	creams	cream	NNS
6745	4700	12	.	.	.
6745	4701	1	Points	Points	NNP
6745	4701	2	of	of	IN
6745	4701	3	Lemon	Lemon	NNP
6745	4701	4	.	.	.
6745	4702	1	Cut	cut	VB
6745	4702	2	fresh	fresh	JJ
6745	4702	3	lemons	lemon	NNS
6745	4702	4	in	in	IN
6745	4702	5	thin	thin	JJ
6745	4702	6	slices	slice	NNS
6745	4702	7	,	,	,
6745	4702	8	and	and	CC
6745	4702	9	divide	divide	VB
6745	4702	10	these	these	DT
6745	4702	11	slices	slice	NNS
6745	4702	12	into	into	IN
6745	4702	13	four	four	CD
6745	4702	14	parts	part	NNS
6745	4702	15	.	.	.
6745	4703	1	This	this	DT
6745	4703	2	gives	give	VBZ
6745	4703	3	the	the	DT
6745	4703	4	points	point	NNS
6745	4703	5	.	.	.
6745	4704	1	They	-PRON-	PRP
6745	4704	2	are	be	VBP
6745	4704	3	used	use	VBN
6745	4704	4	as	as	IN
6745	4704	5	a	a	DT
6745	4704	6	garnish	garnish	NN
6745	4704	7	for	for	IN
6745	4704	8	salads	salad	NNS
6745	4704	9	and	and	CC
6745	4704	10	made	make	VBD
6745	4704	11	dishes	dish	NNS
6745	4704	12	.	.	.
6745	4705	1	To	to	TO
6745	4705	2	Make	make	VB
6745	4705	3	a	a	DT
6745	4705	4	Bouquet	bouquet	NN
6745	4705	5	of	of	IN
6745	4705	6	Sweet	Sweet	NNP
6745	4705	7	Herbs	Herbs	NNP
6745	4705	8	.	.	.
6745	4706	1	Put	put	VB
6745	4706	2	two	two	CD
6745	4706	3	sprigs	sprig	NNS
6745	4706	4	of	of	IN
6745	4706	5	parsley	parsley	NN
6745	4706	6	on	on	IN
6745	4706	7	the	the	DT
6745	4706	8	table	table	NN
6745	4706	9	,	,	,
6745	4706	10	and	and	CC
6745	4706	11	across	across	IN
6745	4706	12	them	-PRON-	PRP
6745	4706	13	lay	lie	VBD
6745	4706	14	two	two	CD
6745	4706	15	bay	bay	NN
6745	4706	16	leaves	leave	NNS
6745	4706	17	,	,	,
6745	4706	18	two	two	CD
6745	4706	19	sprigs	sprig	NNS
6745	4706	20	of	of	IN
6745	4706	21	thyme	thyme	NNS
6745	4706	22	,	,	,
6745	4706	23	two	two	CD
6745	4706	24	of	of	IN
6745	4706	25	summer	summer	NN
6745	4706	26	savory	savory	NN
6745	4706	27	,	,	,
6745	4706	28	and	and	CC
6745	4706	29	two	two	CD
6745	4706	30	_	_	NNP
6745	4706	31	leaves	leave	VBZ
6745	4706	32	_	_	NNP
6745	4706	33	of	of	IN
6745	4706	34	sage	sage	NN
6745	4706	35	.	.	.
6745	4707	1	Tie	tie	VB
6745	4707	2	all	all	PDT
6745	4707	3	the	the	DT
6745	4707	4	other	other	JJ
6745	4707	5	herbs	herb	NNS
6745	4707	6	(	(	-LRB-
6745	4707	7	which	which	WDT
6745	4707	8	are	be	VBP
6745	4707	9	dry	dry	JJ
6745	4707	10	)	)	-RRB-
6745	4707	11	with	with	IN
6745	4707	12	the	the	DT
6745	4707	13	parsley	parsley	NN
6745	4707	14	.	.	.
6745	4708	1	The	the	DT
6745	4708	2	bouquet	bouquet	NN
6745	4708	3	is	be	VBZ
6745	4708	4	for	for	IN
6745	4708	5	soups	soup	NNS
6745	4708	6	,	,	,
6745	4708	7	stews	stew	NNS
6745	4708	8	,	,	,
6745	4708	9	game	game	NN
6745	4708	10	,	,	,
6745	4708	11	and	and	CC
6745	4708	12	meat	meat	NN
6745	4708	13	jellies	jelly	NNS
6745	4708	14	.	.	.
6745	4709	1	When	when	WRB
6745	4709	2	it	-PRON-	PRP
6745	4709	3	can	can	MD
6745	4709	4	be	be	VB
6745	4709	5	obtained	obtain	VBN
6745	4709	6	,	,	,
6745	4709	7	use	use	VB
6745	4709	8	tarragon	tarragon	NNP
6745	4709	9	also	also	RB
6745	4709	10	.	.	.
6745	4710	1	VEGETABLES	vegetable	NNS
6745	4710	2	.	.	.
6745	4711	1	All	all	DT
6745	4711	2	green	green	JJ
6745	4711	3	vegetables	vegetable	NNS
6745	4711	4	must	must	MD
6745	4711	5	be	be	VB
6745	4711	6	washed	wash	VBN
6745	4711	7	thoroughly	thoroughly	RB
6745	4711	8	in	in	IN
6745	4711	9	cold	cold	JJ
6745	4711	10	water	water	NN
6745	4711	11	and	and	CC
6745	4711	12	dropped	drop	VBD
6745	4711	13	into	into	IN
6745	4711	14	water	water	NN
6745	4711	15	which	which	WDT
6745	4711	16	has	have	VBZ
6745	4711	17	been	be	VBN
6745	4711	18	salted	salt	VBN
6745	4711	19	and	and	CC
6745	4711	20	is	be	VBZ
6745	4711	21	just	just	RB
6745	4711	22	beginning	begin	VBG
6745	4711	23	to	to	TO
6745	4711	24	boil	boil	VB
6745	4711	25	There	there	EX
6745	4711	26	should	should	MD
6745	4711	27	be	be	VB
6745	4711	28	a	a	DT
6745	4711	29	table	table	NN
6745	4711	30	-	-	HYPH
6745	4711	31	spoonful	spoonful	JJ
6745	4711	32	of	of	IN
6745	4711	33	salt	salt	NN
6745	4711	34	for	for	IN
6745	4711	35	every	every	DT
6745	4711	36	two	two	CD
6745	4711	37	quarts	quart	NNS
6745	4711	38	of	of	IN
6745	4711	39	water	water	NN
6745	4711	40	.	.	.
6745	4712	1	If	if	IN
6745	4712	2	the	the	DT
6745	4712	3	water	water	NN
6745	4712	4	boils	boil	VBZ
6745	4712	5	a	a	DT
6745	4712	6	long	long	JJ
6745	4712	7	time	time	NN
6745	4712	8	before	before	IN
6745	4712	9	the	the	DT
6745	4712	10	vegetables	vegetable	NNS
6745	4712	11	are	be	VBP
6745	4712	12	put	put	VBN
6745	4712	13	in	in	IN
6745	4712	14	it	-PRON-	PRP
6745	4712	15	loses	lose	VBZ
6745	4712	16	all	all	PDT
6745	4712	17	its	-PRON-	PRP$
6745	4712	18	gases	gas	NNS
6745	4712	19	,	,	,
6745	4712	20	and	and	CC
6745	4712	21	the	the	DT
6745	4712	22	mineral	mineral	NN
6745	4712	23	ingredients	ingredient	NNS
6745	4712	24	are	be	VBP
6745	4712	25	deposited	deposit	VBN
6745	4712	26	on	on	IN
6745	4712	27	the	the	DT
6745	4712	28	bottom	bottom	NN
6745	4712	29	and	and	CC
6745	4712	30	sides	side	NNS
6745	4712	31	of	of	IN
6745	4712	32	the	the	DT
6745	4712	33	kettle	kettle	NN
6745	4712	34	,	,	,
6745	4712	35	so	so	IN
6745	4712	36	that	that	IN
6745	4712	37	the	the	DT
6745	4712	38	water	water	NN
6745	4712	39	is	be	VBZ
6745	4712	40	flat	flat	JJ
6745	4712	41	and	and	CC
6745	4712	42	tasteless	tasteless	JJ
6745	4712	43	:	:	:
6745	4712	44	the	the	DT
6745	4712	45	vegetables	vegetable	NNS
6745	4712	46	will	will	MD
6745	4712	47	not	not	RB
6745	4712	48	look	look	VB
6745	4712	49	green	green	JJ
6745	4712	50	,	,	,
6745	4712	51	nor	nor	CC
6745	4712	52	have	have	VB
6745	4712	53	a	a	DT
6745	4712	54	fine	fine	JJ
6745	4712	55	flavor	flavor	NN
6745	4712	56	.	.	.
6745	4713	1	The	the	DT
6745	4713	2	time	time	NN
6745	4713	3	of	of	IN
6745	4713	4	boiling	boil	VBG
6745	4713	5	green	green	JJ
6745	4713	6	vegetables	vegetable	NNS
6745	4713	7	depends	depend	VBZ
6745	4713	8	very	very	RB
6745	4713	9	much	much	RB
6745	4713	10	upon	upon	IN
6745	4713	11	the	the	DT
6745	4713	12	age	age	NN
6745	4713	13	,	,	,
6745	4713	14	and	and	CC
6745	4713	15	how	how	WRB
6745	4713	16	long	long	RB
6745	4713	17	they	-PRON-	PRP
6745	4713	18	have	have	VBP
6745	4713	19	been	be	VBN
6745	4713	20	gathered	gather	VBN
6745	4713	21	.	.	.
6745	4714	1	The	the	DT
6745	4714	2	younger	young	JJR
6745	4714	3	and	and	CC
6745	4714	4	more	more	RBR
6745	4714	5	freshly	freshly	RB
6745	4714	6	gathered	gather	VBN
6745	4714	7	,	,	,
6745	4714	8	the	the	DT
6745	4714	9	more	more	RBR
6745	4714	10	quickly	quickly	RB
6745	4714	11	they	-PRON-	PRP
6745	4714	12	are	be	VBP
6745	4714	13	cooked	cook	VBN
6745	4714	14	.	.	.
6745	4715	1	The	the	DT
6745	4715	2	following	follow	VBG
6745	4715	3	is	be	VBZ
6745	4715	4	a	a	DT
6745	4715	5	time-	time-	NN
6745	4715	6	table	table	NN
6745	4715	7	for	for	IN
6745	4715	8	cooking	cooking	NN
6745	4715	9	:	:	:
6745	4715	10	Potatoes	Potatoes	NNP
6745	4715	11	,	,	,
6745	4715	12	boiled	boil	VBN
6745	4715	13	.	.	.
6745	4716	1	30	30	CD
6745	4716	2	minutes	minute	NNS
6745	4716	3	.	.	.
6745	4717	1	Potatoes	potato	NNS
6745	4717	2	,	,	,
6745	4717	3	baked	bake	VBD
6745	4717	4	.	.	.
6745	4718	1	45	45	CD
6745	4718	2	minutes	minute	NNS
6745	4718	3	.	.	.
6745	4719	1	Sweet	Sweet	NNP
6745	4719	2	Potatoes	Potatoes	NNP
6745	4719	3	,	,	,
6745	4719	4	boiled	boil	VBD
6745	4719	5	.	.	.
6745	4720	1	45	45	CD
6745	4720	2	minutes	minute	NNS
6745	4720	3	.	.	.
6745	4721	1	Sweet	Sweet	NNP
6745	4721	2	Potatoes	Potatoes	NNP
6745	4721	3	,	,	,
6745	4721	4	baked	bake	VBD
6745	4721	5	.	.	.
6745	4722	1	1	1	CD
6745	4722	2	hour	hour	NN
6745	4722	3	.	.	.
6745	4723	1	Squash	Squash	NNP
6745	4723	2	,	,	,
6745	4723	3	boiled	boil	VBD
6745	4723	4	.	.	.
6745	4724	1	25	25	CD
6745	4724	2	minutes	minute	NNS
6745	4724	3	.	.	.
6745	4725	1	Squash	Squash	NNP
6745	4725	2	,	,	,
6745	4725	3	baked	bake	VBD
6745	4725	4	.	.	.
6745	4726	1	45	45	CD
6745	4726	2	minutes	minute	NNS
6745	4726	3	.	.	.
6745	4727	1	Green	Green	NNP
6745	4727	2	Peas	Peas	NNP
6745	4727	3	,	,	,
6745	4727	4	boiled	boil	VBD
6745	4727	5	.	.	.
6745	4728	1	20	20	CD
6745	4728	2	to	to	TO
6745	4728	3	40	40	CD
6745	4728	4	minutes	minute	NNS
6745	4728	5	.	.	.
6745	4729	1	Shell	Shell	NNP
6745	4729	2	Beans	Beans	NNPS
6745	4729	3	,	,	,
6745	4729	4	boiled	boil	VBN
6745	4729	5	.	.	.
6745	4730	1	1	1	CD
6745	4730	2	hour	hour	NN
6745	4730	3	.	.	.
6745	4731	1	String	String	NNP
6745	4731	2	Beans	Beans	NNPS
6745	4731	3	,	,	,
6745	4731	4	boiled	boil	VBN
6745	4731	5	.	.	.
6745	4732	1	1	1	CD
6745	4732	2	to	to	IN
6745	4732	3	2	2	CD
6745	4732	4	hours	hour	NNS
6745	4732	5	.	.	.
6745	4733	1	Green	Green	NNP
6745	4733	2	Corn	Corn	NNP
6745	4733	3	.	.	.
6745	4734	1	25	25	CD
6745	4734	2	minutes	minute	NNS
6745	4734	3	to	to	IN
6745	4734	4	1	1	CD
6745	4734	5	hour	hour	NN
6745	4734	6	.	.	.
6745	4735	1	Asparagus	Asparagus	NNP
6745	4735	2	.	.	.
6745	4736	1	15	15	CD
6745	4736	2	to	to	TO
6745	4736	3	30	30	CD
6745	4736	4	minutes	minute	NNS
6745	4736	5	.	.	.
6745	4737	1	Tomatoes	tomato	NNS
6745	4737	2	,	,	,
6745	4737	3	fresh	fresh	JJ
6745	4737	4	.	.	.
6745	4738	1	1	1	CD
6745	4738	2	hour	hour	NN
6745	4738	3	.	.	.
6745	4739	1	Tomatoes	tomato	NNS
6745	4739	2	,	,	,
6745	4739	3	canned	can	VBN
6745	4739	4	.	.	.
6745	4740	1	30	30	CD
6745	4740	2	minutes	minute	NNS
6745	4740	3	.	.	.
6745	4741	1	Cabbage	cabbage	NN
6745	4741	2	.	.	.
6745	4742	1	45	45	CD
6745	4742	2	minutes	minute	NNS
6745	4742	3	to	to	IN
6745	4742	4	2	2	CD
6745	4742	5	hours	hour	NNS
6745	4742	6	.	.	.
6745	4743	1	Cauliflower	cauliflower	NN
6745	4743	2	.	.	.
6745	4744	1	1	1	CD
6745	4744	2	to	to	IN
6745	4744	3	2	2	CD
6745	4744	4	hours	hour	NNS
6745	4744	5	.	.	.
6745	4745	1	Dandelions	dandelion	NNS
6745	4745	2	.	.	.
6745	4746	1	2	2	CD
6745	4746	2	to	to	TO
6745	4746	3	3	3	CD
6745	4746	4	hours	hour	NNS
6745	4746	5	.	.	.
6745	4747	1	Beet	Beet	NNP
6745	4747	2	Greens	Greens	NNP
6745	4747	3	.	.	.
6745	4748	1	1	1	CD
6745	4748	2	hour	hour	NN
6745	4748	3	.	.	.
6745	4749	1	Onions	onion	NNS
6745	4749	2	.	.	.
6745	4750	1	1	1	CD
6745	4750	2	to	to	IN
6745	4750	3	2	2	CD
6745	4750	4	hours	hour	NNS
6745	4750	5	.	.	.
6745	4751	1	Turnips	turnip	NNS
6745	4751	2	,	,	,
6745	4751	3	white	white	JJ
6745	4751	4	.	.	.
6745	4752	1	45	45	CD
6745	4752	2	minutes	minute	NNS
6745	4752	3	to	to	IN
6745	4752	4	1	1	CD
6745	4752	5	hour	hour	NN
6745	4752	6	.	.	.
6745	4753	1	Turnips	turnip	NNS
6745	4753	2	,	,	,
6745	4753	3	yellow	yellow	JJ
6745	4753	4	.	.	.
6745	4754	1	1	1	CD
6745	4754	2	1/2	1/2	CD
6745	4754	3	to	to	IN
6745	4754	4	2	2	CD
6745	4754	5	hours	hour	NNS
6745	4754	6	.	.	.
6745	4755	1	Parsnips	parsnip	NNS
6745	4755	2	.	.	.
6745	4756	1	1	1	CD
6745	4756	2	to	to	IN
6745	4756	3	2	2	CD
6745	4756	4	hours	hour	NNS
6745	4756	5	.	.	.
6745	4757	1	Carrots	carrot	NNS
6745	4757	2	.	.	.
6745	4758	1	1	1	CD
6745	4758	2	to	to	IN
6745	4758	3	2	2	CD
6745	4758	4	hours	hour	NNS
6745	4758	5	.	.	.
6745	4759	1	Nearly	nearly	RB
6745	4759	2	all	all	PDT
6745	4759	3	these	these	DT
6745	4759	4	vegetables	vegetable	NNS
6745	4759	5	are	be	VBP
6745	4759	6	eaten	eat	VBN
6745	4759	7	dressed	dress	VBN
6745	4759	8	with	with	IN
6745	4759	9	salt	salt	NN
6745	4759	10	,	,	,
6745	4759	11	pepper	pepper	NN
6745	4759	12	and	and	CC
6745	4759	13	butter	butter	NN
6745	4759	14	,	,	,
6745	4759	15	but	but	CC
6745	4759	16	sometimes	sometimes	RB
6745	4759	17	a	a	DT
6745	4759	18	small	small	JJ
6745	4759	19	piece	piece	NN
6745	4759	20	of	of	IN
6745	4759	21	lean	lean	JJ
6745	4759	22	pork	pork	NN
6745	4759	23	is	be	VBZ
6745	4759	24	boiled	boil	VBN
6745	4759	25	with	with	IN
6745	4759	26	them	-PRON-	PRP
6745	4759	27	,	,	,
6745	4759	28	and	and	CC
6745	4759	29	seasons	season	VBZ
6745	4759	30	them	-PRON-	PRP
6745	4759	31	sufficiently	sufficiently	RB
6745	4759	32	.	.	.
6745	4760	1	Potatoes	potato	NNS
6745	4760	2	.	.	.
6745	4761	1	No	no	DT
6745	4761	2	other	other	JJ
6745	4761	3	vegetable	vegetable	NN
6745	4761	4	is	be	VBZ
6745	4761	5	in	in	IN
6745	4761	6	America	America	NNP
6745	4761	7	so	so	RB
6745	4761	8	commonly	commonly	RB
6745	4761	9	used	use	VBN
6745	4761	10	and	and	CC
6745	4761	11	abused	abuse	VBN
6745	4761	12	.	.	.
6745	4762	1	The	the	DT
6745	4762	2	most	most	RBS
6745	4762	3	inexperienced	inexperienced	JJ
6745	4762	4	housekeeper	housekeeper	NN
6745	4762	5	takes	take	VBZ
6745	4762	6	it	-PRON-	PRP
6745	4762	7	as	as	IN
6745	4762	8	a	a	DT
6745	4762	9	matter	matter	NN
6745	4762	10	of	of	IN
6745	4762	11	course	course	NN
6745	4762	12	that	that	IN
6745	4762	13	she	-PRON-	PRP
6745	4762	14	or	or	CC
6745	4762	15	her	-PRON-	PRP$
6745	4762	16	cook	cook	NN
6745	4762	17	can	can	MD
6745	4762	18	not	not	RB
6745	4762	19	fail	fail	VB
6745	4762	20	of	of	IN
6745	4762	21	boiling	boil	VBG
6745	4762	22	potatoes	potato	NNS
6745	4762	23	properly	properly	RB
6745	4762	24	.	.	.
6745	4763	1	The	the	DT
6745	4763	2	time	time	NN
6745	4763	3	of	of	IN
6745	4763	4	cooking	cook	VBG
6745	4763	5	the	the	DT
6745	4763	6	potato	potato	NN
6745	4763	7	,	,	,
6745	4763	8	unlike	unlike	IN
6745	4763	9	that	that	DT
6745	4763	10	of	of	IN
6745	4763	11	nearly	nearly	RB
6745	4763	12	all	all	DT
6745	4763	13	other	other	JJ
6745	4763	14	vegetables	vegetable	NNS
6745	4763	15	,	,	,
6745	4763	16	does	do	VBZ
6745	4763	17	not	not	RB
6745	4763	18	vary	vary	VB
6745	4763	19	with	with	IN
6745	4763	20	age	age	NN
6745	4763	21	or	or	CC
6745	4763	22	freshness	freshness	NN
6745	4763	23	;	;	:
6745	4763	24	so	so	CC
6745	4763	25	there	there	EX
6745	4763	26	need	need	VBP
6745	4763	27	never	never	RB
6745	4763	28	be	be	VB
6745	4763	29	a	a	DT
6745	4763	30	failure	failure	NN
6745	4763	31	.	.	.
6745	4764	1	In	in	IN
6745	4764	2	baking	baking	NN
6745	4764	3	,	,	,
6745	4764	4	the	the	DT
6745	4764	5	heat	heat	NN
6745	4764	6	of	of	IN
6745	4764	7	the	the	DT
6745	4764	8	oven	oven	NN
6745	4764	9	is	be	VBZ
6745	4764	10	not	not	RB
6745	4764	11	always	always	RB
6745	4764	12	the	the	DT
6745	4764	13	same	same	JJ
6745	4764	14	,	,	,
6745	4764	15	and	and	CC
6745	4764	16	the	the	DT
6745	4764	17	time	time	NN
6745	4764	18	of	of	IN
6745	4764	19	cooking	cooking	NN
6745	4764	20	will	will	MD
6745	4764	21	vary	vary	VB
6745	4764	22	accordingly	accordingly	RB
6745	4764	23	.	.	.
6745	4765	1	The	the	DT
6745	4765	2	potato	potato	NN
6745	4765	3	is	be	VBZ
6745	4765	4	composed	compose	VBN
6745	4765	5	largely	largely	RB
6745	4765	6	of	of	IN
6745	4765	7	starch	starch	NN
6745	4765	8	.	.	.
6745	4766	1	Cooking	cooking	NN
6745	4766	2	breaks	break	VBZ
6745	4766	3	the	the	DT
6745	4766	4	cells	cell	NNS
6745	4766	5	and	and	CC
6745	4766	6	sets	set	NNS
6745	4766	7	this	this	DT
6745	4766	8	starch	starch	NN
6745	4766	9	free	free	JJ
6745	4766	10	.	.	.
6745	4767	1	If	if	IN
6745	4767	2	the	the	DT
6745	4767	3	potato	potato	NN
6745	4767	4	is	be	VBZ
6745	4767	5	removed	remove	VBN
6745	4767	6	from	from	IN
6745	4767	7	heat	heat	NN
6745	4767	8	and	and	CC
6745	4767	9	moisture	moisture	NN
6745	4767	10	as	as	RB
6745	4767	11	soon	soon	RB
6745	4767	12	as	as	IN
6745	4767	13	this	this	DT
6745	4767	14	occurs	occur	VBZ
6745	4767	15	,	,	,
6745	4767	16	it	-PRON-	PRP
6745	4767	17	will	will	MD
6745	4767	18	be	be	VB
6745	4767	19	dry	dry	JJ
6745	4767	20	and	and	CC
6745	4767	21	mealy	mealy	JJ
6745	4767	22	,	,	,
6745	4767	23	but	but	CC
6745	4767	24	if	if	IN
6745	4767	25	it	-PRON-	PRP
6745	4767	26	is	be	VBZ
6745	4767	27	allowed	allow	VBN
6745	4767	28	to	to	TO
6745	4767	29	boil	boil	VB
6745	4767	30	or	or	CC
6745	4767	31	bake	bake	VB
6745	4767	32	,	,	,
6745	4767	33	even	even	RB
6745	4767	34	for	for	IN
6745	4767	35	a	a	DT
6745	4767	36	few	few	JJ
6745	4767	37	minutes	minute	NNS
6745	4767	38	,	,	,
6745	4767	39	the	the	DT
6745	4767	40	starch	starch	NN
6745	4767	41	will	will	MD
6745	4767	42	absorb	absorb	VB
6745	4767	43	the	the	DT
6745	4767	44	moisture	moisture	NN
6745	4767	45	,	,	,
6745	4767	46	and	and	CC
6745	4767	47	the	the	DT
6745	4767	48	potato	potato	NN
6745	4767	49	will	will	MD
6745	4767	50	become	become	VB
6745	4767	51	soggy	soggy	JJ
6745	4767	52	and	and	CC
6745	4767	53	have	have	VB
6745	4767	54	a	a	DT
6745	4767	55	poor	poor	JJ
6745	4767	56	flavor	flavor	NN
6745	4767	57	.	.	.
6745	4768	1	Boiled	Boiled	NNP
6745	4768	2	Potatoes	Potatoes	NNP
6745	4768	3	.	.	.
6745	4769	1	Twelve	twelve	CD
6745	4769	2	medium	medium	JJ
6745	4769	3	-	-	HYPH
6745	4769	4	sized	sized	JJ
6745	4769	5	potatoes	potato	NNS
6745	4769	6	,	,	,
6745	4769	7	one	one	CD
6745	4769	8	table	table	NN
6745	4769	9	-	-	HYPH
6745	4769	10	spoonful	spoonful	JJ
6745	4769	11	of	of	IN
6745	4769	12	salt	salt	NN
6745	4769	13	,	,	,
6745	4769	14	boiling	boil	VBG
6745	4769	15	water	water	NN
6745	4769	16	to	to	TO
6745	4769	17	cover	cover	VB
6745	4769	18	.	.	.
6745	4770	1	Pare	pare	VB
6745	4770	2	the	the	DT
6745	4770	3	potatoes	potato	NNS
6745	4770	4	,	,	,
6745	4770	5	and	and	CC
6745	4770	6	if	if	IN
6745	4770	7	old	old	JJ
6745	4770	8	,	,	,
6745	4770	9	let	let	VB
6745	4770	10	them	-PRON-	PRP
6745	4770	11	stand	stand	VB
6745	4770	12	in	in	IN
6745	4770	13	cold	cold	JJ
6745	4770	14	water	water	NN
6745	4770	15	an	an	DT
6745	4770	16	hour	hour	NN
6745	4770	17	or	or	CC
6745	4770	18	two	two	CD
6745	4770	19	,	,	,
6745	4770	20	to	to	TO
6745	4770	21	freshen	freshen	VB
6745	4770	22	them	-PRON-	PRP
6745	4770	23	.	.	.
6745	4771	1	Boil	Boil	NNP
6745	4771	2	fifteen	fifteen	CD
6745	4771	3	minutes	minute	NNS
6745	4771	4	;	;	:
6745	4771	5	then	then	RB
6745	4771	6	add	add	VB
6745	4771	7	the	the	DT
6745	4771	8	salt	salt	NN
6745	4771	9	,	,	,
6745	4771	10	and	and	CC
6745	4771	11	boil	boil	VB
6745	4771	12	fifteen	fifteen	CD
6745	4771	13	minutes	minute	NNS
6745	4771	14	longer	long	RBR
6745	4771	15	.	.	.
6745	4772	1	Pour	pour	VB
6745	4772	2	off	off	RP
6745	4772	3	_	_	NNP
6745	4772	4	every	every	DT
6745	4772	5	drop	drop	NN
6745	4772	6	_	_	NNP
6745	4772	7	of	of	IN
6745	4772	8	water	water	NN
6745	4772	9	.	.	.
6745	4773	1	Take	take	VB
6745	4773	2	the	the	DT
6745	4773	3	cover	cover	NN
6745	4773	4	from	from	IN
6745	4773	5	the	the	DT
6745	4773	6	sauce	sauce	NN
6745	4773	7	-	-	HYPH
6745	4773	8	pan	pan	NN
6745	4773	9	and	and	CC
6745	4773	10	shake	shake	VB
6745	4773	11	the	the	DT
6745	4773	12	potatoes	potato	NNS
6745	4773	13	in	in	IN
6745	4773	14	a	a	DT
6745	4773	15	current	current	NN
6745	4773	16	of	of	IN
6745	4773	17	cold	cold	JJ
6745	4773	18	air	air	NN
6745	4773	19	(	(	-LRB-
6745	4773	20	at	at	IN
6745	4773	21	either	either	CC
6745	4773	22	the	the	DT
6745	4773	23	door	door	NN
6745	4773	24	or	or	CC
6745	4773	25	window	window	NN
6745	4773	26	)	)	-RRB-
6745	4773	27	.	.	.
6745	4774	1	Place	place	VB
6745	4774	2	the	the	DT
6745	4774	3	saucepan	saucepan	NN
6745	4774	4	on	on	IN
6745	4774	5	the	the	DT
6745	4774	6	back	back	JJ
6745	4774	7	part	part	NN
6745	4774	8	of	of	IN
6745	4774	9	the	the	DT
6745	4774	10	stove	stove	NN
6745	4774	11	,	,	,
6745	4774	12	and	and	CC
6745	4774	13	cover	cover	VB
6745	4774	14	with	with	IN
6745	4774	15	a	a	DT
6745	4774	16	clean	clean	JJ
6745	4774	17	coarse	coarse	JJ
6745	4774	18	towel	towel	NN
6745	4774	19	until	until	IN
6745	4774	20	serving	serve	VBG
6745	4774	21	time	time	NN
6745	4774	22	.	.	.
6745	4775	1	The	the	DT
6745	4775	2	sooner	soon	RBR
6745	4775	3	the	the	DT
6745	4775	4	potatoes	potato	NNS
6745	4775	5	are	be	VBP
6745	4775	6	served	serve	VBN
6745	4775	7	,	,	,
6745	4775	8	the	the	DT
6745	4775	9	better	well	JJR
6745	4775	10	.	.	.
6745	4776	1	This	this	DT
6745	4776	2	rule	rule	NN
6745	4776	3	will	will	MD
6745	4776	4	ensure	ensure	VB
6745	4776	5	perfectly	perfectly	RB
6745	4776	6	sweet	sweet	JJ
6745	4776	7	and	and	CC
6745	4776	8	mealy	mealy	JJ
6745	4776	9	potatoes	potato	NNS
6745	4776	10	,	,	,
6745	4776	11	if	if	IN
6745	4776	12	they	-PRON-	PRP
6745	4776	13	were	be	VBD
6745	4776	14	good	good	JJ
6745	4776	15	and	and	CC
6745	4776	16	ripe	ripe	JJ
6745	4776	17	at	at	IN
6745	4776	18	first	first	RB
6745	4776	19	.	.	.
6745	4777	1	Mashed	Mashed	NNP
6745	4777	2	Potatoes	Potatoes	NNP
6745	4777	3	.	.	.
6745	4778	1	Twelve	twelve	CD
6745	4778	2	potatoes	potato	NNS
6745	4778	3	,	,	,
6745	4778	4	one	one	CD
6745	4778	5	and	and	CC
6745	4778	6	a	a	DT
6745	4778	7	half	half	JJ
6745	4778	8	table	table	NN
6745	4778	9	-	-	HYPH
6745	4778	10	spoonfuls	spoonful	NNS
6745	4778	11	of	of	IN
6745	4778	12	salt	salt	NN
6745	4778	13	,	,	,
6745	4778	14	one	one	CD
6745	4778	15	table-	table-	NN
6745	4778	16	spoonful	spoonful	JJ
6745	4778	17	of	of	IN
6745	4778	18	butter	butter	NN
6745	4778	19	,	,	,
6745	4778	20	half	half	PDT
6745	4778	21	a	a	DT
6745	4778	22	cupful	cupful	NN
6745	4778	23	of	of	IN
6745	4778	24	boiling	boil	VBG
6745	4778	25	milk	milk	NN
6745	4778	26	.	.	.
6745	4779	1	Pare	pare	VB
6745	4779	2	and	and	CC
6745	4779	3	boil	boil	VB
6745	4779	4	as	as	IN
6745	4779	5	directed	direct	VBN
6745	4779	6	for	for	IN
6745	4779	7	boiled	boil	VBN
6745	4779	8	potatoes	potato	NNS
6745	4779	9	,	,	,
6745	4779	10	and	and	CC
6745	4779	11	mash	mash	NN
6745	4779	12	fine	fine	NN
6745	4779	13	and	and	CC
6745	4779	14	light	light	NN
6745	4779	15	.	.	.
6745	4780	1	Add	add	VB
6745	4780	2	the	the	DT
6745	4780	3	salt	salt	NN
6745	4780	4	and	and	CC
6745	4780	5	butter	butter	NN
6745	4780	6	.	.	.
6745	4781	1	Beat	beat	VB
6745	4781	2	well	well	RB
6745	4781	3	;	;	:
6745	4781	4	then	then	RB
6745	4781	5	add	add	VB
6745	4781	6	the	the	DT
6745	4781	7	milk	milk	NN
6745	4781	8	,	,	,
6745	4781	9	and	and	CC
6745	4781	10	beat	beat	VBD
6745	4781	11	as	as	IN
6745	4781	12	you	-PRON-	PRP
6745	4781	13	would	would	MD
6745	4781	14	for	for	IN
6745	4781	15	cake	cake	NN
6745	4781	16	.	.	.
6745	4782	1	This	this	DT
6745	4782	2	will	will	MD
6745	4782	3	give	give	VB
6745	4782	4	a	a	DT
6745	4782	5	light	light	JJ
6745	4782	6	and	and	CC
6745	4782	7	delicate	delicate	JJ
6745	4782	8	dish	dish	NN
6745	4782	9	of	of	IN
6745	4782	10	potatoes	potato	NNS
6745	4782	11	.	.	.
6745	4783	1	The	the	DT
6745	4783	2	potatoes	potato	NNS
6745	4783	3	must	must	MD
6745	4783	4	be	be	VB
6745	4783	5	perfectly	perfectly	RB
6745	4783	6	smooth	smooth	JJ
6745	4783	7	before	before	IN
6745	4783	8	adding	add	VBG
6745	4783	9	the	the	DT
6745	4783	10	other	other	JJ
6745	4783	11	ingredients	ingredient	NNS
6745	4783	12	.	.	.
6745	4784	1	Purée	Purée	NNP
6745	4784	2	of	of	IN
6745	4784	3	Potato	Potato	NNP
6745	4784	4	.	.	.
6745	4785	1	Prepare	prepare	VB
6745	4785	2	the	the	DT
6745	4785	3	potatoes	potato	NNS
6745	4785	4	as	as	IN
6745	4785	5	directed	direct	VBN
6745	4785	6	for	for	IN
6745	4785	7	mashed	mashed	JJ
6745	4785	8	potatoes	potato	NNS
6745	4785	9	,	,	,
6745	4785	10	except	except	IN
6745	4785	11	use	use	VB
6745	4785	12	a	a	DT
6745	4785	13	generous	generous	JJ
6745	4785	14	cupful	cupful	NN
6745	4785	15	of	of	IN
6745	4785	16	milk	milk	NN
6745	4785	17	and	and	CC
6745	4785	18	half	half	NN
6745	4785	19	a	a	DT
6745	4785	20	teaspoonful	teaspoonful	NN
6745	4785	21	of	of	IN
6745	4785	22	pepper	pepper	NN
6745	4785	23	.	.	.
6745	4786	1	If	if	IN
6745	4786	2	the	the	DT
6745	4786	3	puree	puree	NN
6745	4786	4	is	be	VBZ
6745	4786	5	to	to	TO
6745	4786	6	serve	serve	VB
6745	4786	7	as	as	IN
6745	4786	8	a	a	DT
6745	4786	9	foundation	foundation	NN
6745	4786	10	for	for	IN
6745	4786	11	dry	dry	JJ
6745	4786	12	meats	meat	NNS
6745	4786	13	,	,	,
6745	4786	14	like	like	IN
6745	4786	15	grouse	grouse	NN
6745	4786	16	,	,	,
6745	4786	17	veal	veal	NN
6745	4786	18	or	or	CC
6745	4786	19	turkey	turkey	NNP
6745	4786	20	,	,	,
6745	4786	21	use	use	VB
6745	4786	22	a	a	DT
6745	4786	23	cupful	cupful	NN
6745	4786	24	of	of	IN
6745	4786	25	rich	rich	JJ
6745	4786	26	stock	stock	NN
6745	4786	27	instead	instead	RB
6745	4786	28	of	of	IN
6745	4786	29	the	the	DT
6745	4786	30	milk	milk	NN
6745	4786	31	.	.	.
6745	4787	1	This	this	DT
6745	4787	2	preparation	preparation	NN
6745	4787	3	,	,	,
6745	4787	4	spread	spread	VBD
6745	4787	5	on	on	IN
6745	4787	6	a	a	DT
6745	4787	7	hot	hot	JJ
6745	4787	8	platter	platter	NN
6745	4787	9	,	,	,
6745	4787	10	with	with	IN
6745	4787	11	any	any	DT
6745	4787	12	kind	kind	NN
6745	4787	13	of	of	IN
6745	4787	14	cold	cold	JJ
6745	4787	15	meat	meat	NN
6745	4787	16	or	or	CC
6745	4787	17	fish	fish	NN
6745	4787	18	that	that	WDT
6745	4787	19	has	have	VBZ
6745	4787	20	been	be	VBN
6745	4787	21	warmed	warm	VBN
6745	4787	22	in	in	IN
6745	4787	23	a	a	DT
6745	4787	24	little	little	JJ
6745	4787	25	sauce	sauce	NN
6745	4787	26	or	or	CC
6745	4787	27	gravy	gravy	NN
6745	4787	28	,	,	,
6745	4787	29	heaped	heap	VBN
6745	4787	30	in	in	IN
6745	4787	31	the	the	DT
6745	4787	32	centre	centre	NN
6745	4787	33	of	of	IN
6745	4787	34	it	-PRON-	PRP
6745	4787	35	,	,	,
6745	4787	36	makes	make	VBZ
6745	4787	37	a	a	DT
6745	4787	38	delightful	delightful	JJ
6745	4787	39	dish	dish	NN
6745	4787	40	for	for	IN
6745	4787	41	lunch	lunch	NN
6745	4787	42	or	or	CC
6745	4787	43	dinner	dinner	NN
6745	4787	44	.	.	.
6745	4788	1	Potato	Potato	NNP
6745	4788	2	Puffs	Puffs	NNPS
6745	4788	3	.	.	.
6745	4789	1	Prepare	prepare	VB
6745	4789	2	the	the	DT
6745	4789	3	potatoes	potato	NNS
6745	4789	4	as	as	IN
6745	4789	5	directed	direct	VBN
6745	4789	6	for	for	IN
6745	4789	7	mashed	mashed	JJ
6745	4789	8	potato	potato	NN
6745	4789	9	.	.	.
6745	4790	1	While	while	IN
6745	4790	2	_	_	NNP
6745	4790	3	hot	hot	JJ
6745	4790	4	,	,	,
6745	4790	5	_	_	NNP
6745	4790	6	shape	shape	NN
6745	4790	7	in	in	IN
6745	4790	8	balls	ball	NNS
6745	4790	9	about	about	IN
6745	4790	10	the	the	DT
6745	4790	11	size	size	NN
6745	4790	12	of	of	IN
6745	4790	13	an	an	DT
6745	4790	14	egg	egg	NN
6745	4790	15	.	.	.
6745	4791	1	Have	have	VBP
6745	4791	2	a	a	DT
6745	4791	3	tin	tin	JJ
6745	4791	4	sheet	sheet	NN
6745	4791	5	well	well	RB
6745	4791	6	buttered	butter	VBD
6745	4791	7	,	,	,
6745	4791	8	and	and	CC
6745	4791	9	place	place	VB
6745	4791	10	the	the	DT
6745	4791	11	balls	ball	NNS
6745	4791	12	on	on	IN
6745	4791	13	it	-PRON-	PRP
6745	4791	14	.	.	.
6745	4792	1	As	as	RB
6745	4792	2	soon	soon	RB
6745	4792	3	as	as	IN
6745	4792	4	all	all	DT
6745	4792	5	are	be	VBP
6745	4792	6	done	do	VBN
6745	4792	7	,	,	,
6745	4792	8	brash	brash	VB
6745	4792	9	over	over	RP
6745	4792	10	with	with	IN
6745	4792	11	beaten	beat	VBN
6745	4792	12	egg	egg	NN
6745	4792	13	.	.	.
6745	4793	1	Brown	Brown	NNP
6745	4793	2	in	in	IN
6745	4793	3	the	the	DT
6745	4793	4	oven	oven	NN
6745	4793	5	.	.	.
6745	4794	1	When	when	WRB
6745	4794	2	done	do	VBN
6745	4794	3	,	,	,
6745	4794	4	slip	slip	VB
6745	4794	5	a	a	DT
6745	4794	6	knife	knife	NN
6745	4794	7	under	under	IN
6745	4794	8	them	-PRON-	PRP
6745	4794	9	and	and	CC
6745	4794	10	slide	slide	VB
6745	4794	11	them	-PRON-	PRP
6745	4794	12	upon	upon	IN
6745	4794	13	a	a	DT
6745	4794	14	hot	hot	JJ
6745	4794	15	platter	platter	NN
6745	4794	16	.	.	.
6745	4795	1	Garnish	garnish	VB
6745	4795	2	with	with	IN
6745	4795	3	parsley	parsley	NN
6745	4795	4	,	,	,
6745	4795	5	and	and	CC
6745	4795	6	serve	serve	VB
6745	4795	7	immediately	immediately	RB
6745	4795	8	.	.	.
6745	4796	1	Riced	rice	VBN
6745	4796	2	Potato	Potato	NNP
6745	4796	3	.	.	.
6745	4797	1	Have	have	VB
6745	4797	2	a	a	DT
6745	4797	3	flat	flat	JJ
6745	4797	4	dish	dish	NN
6745	4797	5	and	and	CC
6745	4797	6	the	the	DT
6745	4797	7	colander	colander	NN
6745	4797	8	hot	hot	JJ
6745	4797	9	.	.	.
6745	4798	1	With	with	IN
6745	4798	2	a	a	DT
6745	4798	3	spoon	spoon	NN
6745	4798	4	,	,	,
6745	4798	5	rub	rub	NNP
6745	4798	6	mashed	mash	VBD
6745	4798	7	potato	potato	NN
6745	4798	8	through	through	IN
6745	4798	9	the	the	DT
6745	4798	10	colander	colander	NN
6745	4798	11	on	on	IN
6745	4798	12	to	to	IN
6745	4798	13	the	the	DT
6745	4798	14	hot	hot	JJ
6745	4798	15	dish	dish	NN
6745	4798	16	.	.	.
6745	4799	1	Be	be	VB
6745	4799	2	careful	careful	JJ
6745	4799	3	that	that	IN
6745	4799	4	the	the	DT
6745	4799	5	colander	colander	NN
6745	4799	6	does	do	VBZ
6745	4799	7	not	not	RB
6745	4799	8	touch	touch	VB
6745	4799	9	the	the	DT
6745	4799	10	potato	potato	NN
6745	4799	11	on	on	IN
6745	4799	12	the	the	DT
6745	4799	13	dish	dish	NN
6745	4799	14	.	.	.
6745	4800	1	It	-PRON-	PRP
6745	4800	2	is	be	VBZ
6745	4800	3	best	good	JJS
6745	4800	4	to	to	TO
6745	4800	5	have	have	VB
6745	4800	6	only	only	RB
6745	4800	7	a	a	DT
6745	4800	8	few	few	JJ
6745	4800	9	spoonfuls	spoonful	NNS
6745	4800	10	of	of	IN
6745	4800	11	the	the	DT
6745	4800	12	potato	potato	NN
6745	4800	13	in	in	IN
6745	4800	14	it	-PRON-	PRP
6745	4800	15	at	at	IN
6745	4800	16	one	one	CD
6745	4800	17	time	time	NN
6745	4800	18	.	.	.
6745	4801	1	When	when	WRB
6745	4801	2	all	all	DT
6745	4801	3	has	have	VBZ
6745	4801	4	been	be	VBN
6745	4801	5	pressed	press	VBN
6745	4801	6	through	through	IN
6745	4801	7	,	,	,
6745	4801	8	place	place	VB
6745	4801	9	the	the	DT
6745	4801	10	dish	dish	NN
6745	4801	11	in	in	IN
6745	4801	12	the	the	DT
6745	4801	13	oven	oven	NN
6745	4801	14	for	for	IN
6745	4801	15	five	five	CD
6745	4801	16	minutes	minute	NNS
6745	4801	17	.	.	.
6745	4802	1	Potato	Potato	NNP
6745	4802	2	à	à	NNP
6745	4802	3	la	la	NNP
6745	4802	4	Royale	Royale	NNP
6745	4802	5	.	.	.
6745	4803	1	One	one	CD
6745	4803	2	pint	pint	NN
6745	4803	3	of	of	IN
6745	4803	4	hot	hot	JJ
6745	4803	5	toiled	toil	VBN
6745	4803	6	potatoes	potato	NNS
6745	4803	7	,	,	,
6745	4803	8	a	a	DT
6745	4803	9	generous	generous	JJ
6745	4803	10	half	half	NN
6745	4803	11	cupful	cupful	NN
6745	4803	12	of	of	IN
6745	4803	13	cream	cream	NN
6745	4803	14	or	or	CC
6745	4803	15	milk	milk	NN
6745	4803	16	,	,	,
6745	4803	17	two	two	CD
6745	4803	18	table	table	NN
6745	4803	19	spoonfuls	spoonful	NNS
6745	4803	20	of	of	IN
6745	4803	21	butter	butter	NN
6745	4803	22	,	,	,
6745	4803	23	the	the	DT
6745	4803	24	whites	white	NNS
6745	4803	25	of	of	IN
6745	4803	26	four	four	CD
6745	4803	27	eggs	egg	NNS
6745	4803	28	and	and	CC
6745	4803	29	yolk	yolk	NN
6745	4803	30	of	of	IN
6745	4803	31	one	one	CD
6745	4803	32	,	,	,
6745	4803	33	salt	salt	NN
6745	4803	34	and	and	CC
6745	4803	35	pepper	pepper	NN
6745	4803	36	to	to	IN
6745	4803	37	taste	taste	NN
6745	4803	38	.	.	.
6745	4804	1	Beat	beat	VB
6745	4804	2	the	the	DT
6745	4804	3	potato	potato	NN
6745	4804	4	very	very	RB
6745	4804	5	light	light	JJ
6745	4804	6	and	and	CC
6745	4804	7	fine	fine	JJ
6745	4804	8	.	.	.
6745	4805	1	Add	add	VB
6745	4805	2	the	the	DT
6745	4805	3	seasoning	seasoning	NN
6745	4805	4	,	,	,
6745	4805	5	milk	milk	NN
6745	4805	6	and	and	CC
6745	4805	7	butter	butter	NN
6745	4805	8	,	,	,
6745	4805	9	and	and	CC
6745	4805	10	lastly	lastly	RB
6745	4805	11	the	the	DT
6745	4805	12	whites	white	NNS
6745	4805	13	of	of	IN
6745	4805	14	the	the	DT
6745	4805	15	eggs	egg	NNS
6745	4805	16	,	,	,
6745	4805	17	beaten	beat	VBN
6745	4805	18	to	to	IN
6745	4805	19	a	a	DT
6745	4805	20	stiff	stiff	JJ
6745	4805	21	froth	froth	NN
6745	4805	22	.	.	.
6745	4806	1	Turn	turn	VB
6745	4806	2	into	into	IN
6745	4806	3	a	a	DT
6745	4806	4	buttered	butter	VBN
6745	4806	5	escalop	escalop	NN
6745	4806	6	dish	dish	NN
6745	4806	7	.	.	.
6745	4807	1	Smooth	smooth	VB
6745	4807	2	with	with	IN
6745	4807	3	a	a	DT
6745	4807	4	knife	knife	NN
6745	4807	5	and	and	CC
6745	4807	6	brush	brush	NN
6745	4807	7	over	over	RP
6745	4807	8	with	with	IN
6745	4807	9	the	the	DT
6745	4807	10	yolk	yolk	NN
6745	4807	11	of	of	IN
6745	4807	12	the	the	DT
6745	4807	13	egg	egg	NN
6745	4807	14	,	,	,
6745	4807	15	which	which	WDT
6745	4807	16	has	have	VBZ
6745	4807	17	been	be	VBN
6745	4807	18	well	well	RB
6745	4807	19	beaten	beat	VBN
6745	4807	20	.	.	.
6745	4808	1	Brown	Brown	NNP
6745	4808	2	quickly	quickly	RB
6745	4808	3	,	,	,
6745	4808	4	and	and	CC
6745	4808	5	serve	serve	VB
6745	4808	6	.	.	.
6745	4809	1	It	-PRON-	PRP
6745	4809	2	will	will	MD
6745	4809	3	take	take	VB
6745	4809	4	ten	ten	CD
6745	4809	5	minutes	minute	NNS
6745	4809	6	to	to	TO
6745	4809	7	brown	brown	VB
6745	4809	8	.	.	.
6745	4810	1	The	the	DT
6745	4810	2	dish	dish	NN
6745	4810	3	in	in	IN
6745	4810	4	which	which	WDT
6745	4810	5	it	-PRON-	PRP
6745	4810	6	is	be	VBZ
6745	4810	7	baked	bake	VBN
6745	4810	8	should	should	MD
6745	4810	9	hold	hold	VB
6745	4810	10	a	a	DT
6745	4810	11	little	little	JJ
6745	4810	12	more	more	JJR
6745	4810	13	than	than	IN
6745	4810	14	a	a	DT
6745	4810	15	quart	quart	NN
6745	4810	16	.	.	.
6745	4811	1	Potatoes	Potatoes	NNP
6745	4811	2	à	à	NNP
6745	4811	3	l'Italienne	l'Italienne	NNP
6745	4811	4	.	.	.
6745	4812	1	Prepare	prepare	VB
6745	4812	2	the	the	DT
6745	4812	3	potatoes	potato	NNS
6745	4812	4	as	as	IN
6745	4812	5	for	for	IN
6745	4812	6	serving	serve	VBG
6745	4812	7	_	_	NNP
6745	4812	8	à	à	NNP
6745	4812	9	la	la	NNP
6745	4812	10	royale	royale	NNP
6745	4812	11	_	_	NNP
6745	4812	12	.	.	.
6745	4813	1	Add	add	VB
6745	4813	2	one	one	CD
6745	4813	3	table-	table-	NN
6745	4813	4	spoonful	spoonful	JJ
6745	4813	5	of	of	IN
6745	4813	6	onion	onion	NN
6745	4813	7	juice	juice	NN
6745	4813	8	,	,	,
6745	4813	9	one	one	CD
6745	4813	10	of	of	IN
6745	4813	11	finely	finely	RB
6745	4813	12	-	-	HYPH
6745	4813	13	chopped	chop	VBN
6745	4813	14	parsley	parsley	NN
6745	4813	15	,	,	,
6745	4813	16	and	and	CC
6745	4813	17	half	half	PDT
6745	4813	18	a	a	DT
6745	4813	19	cupful	cupful	NN
6745	4813	20	of	of	IN
6745	4813	21	finely	finely	RB
6745	4813	22	-	-	HYPH
6745	4813	23	chopped	chop	VBN
6745	4813	24	cooked	cooked	JJ
6745	4813	25	ham	ham	NN
6745	4813	26	.	.	.
6745	4814	1	Heap	Heap	NNP
6745	4814	2	lightly	lightly	RB
6745	4814	3	in	in	IN
6745	4814	4	the	the	DT
6745	4814	5	dish	dish	NN
6745	4814	6	,	,	,
6745	4814	7	but	but	CC
6745	4814	8	do	do	VBP
6745	4814	9	not	not	RB
6745	4814	10	smooth	smooth	VB
6745	4814	11	.	.	.
6745	4815	1	Sprinkle	sprinkle	VB
6745	4815	2	on	on	IN
6745	4815	3	this	this	DT
6745	4815	4	one	one	CD
6745	4815	5	table	table	NN
6745	4815	6	-	-	HYPH
6745	4815	7	spoonful	spoonful	JJ
6745	4815	8	of	of	IN
6745	4815	9	grated	grate	VBN
6745	4815	10	Parmesan	Parmesan	NNP
6745	4815	11	cheese	cheese	NN
6745	4815	12	.	.	.
6745	4816	1	Brown	Brown	NNP
6745	4816	2	quickly	quickly	RB
6745	4816	3	,	,	,
6745	4816	4	and	and	CC
6745	4816	5	serve	serve	VB
6745	4816	6	.	.	.
6745	4817	1	The	the	DT
6745	4817	2	cheese	cheese	NN
6745	4817	3	may	may	MD
6745	4817	4	be	be	VB
6745	4817	5	omitted	omit	VBN
6745	4817	6	if	if	IN
6745	4817	7	not	not	RB
6745	4817	8	liked	like	VBN
6745	4817	9	.	.	.
6745	4818	1	Thin	Thin	NNP
6745	4818	2	Fried	Fried	NNP
6745	4818	3	Potatoes	Potatoes	NNPS
6745	4818	4	.	.	.
6745	4819	1	Pare	pare	VB
6745	4819	2	and	and	CC
6745	4819	3	cut	cut	VBD
6745	4819	4	raw	raw	JJ
6745	4819	5	potatoes	potato	NNS
6745	4819	6	_	_	IN
6745	4819	7	very	very	RB
6745	4819	8	thin	thin	JJ
6745	4819	9	_	_	NNP
6745	4819	10	,	,	,
6745	4819	11	with	with	IN
6745	4819	12	either	either	CC
6745	4819	13	the	the	DT
6745	4819	14	vegetable	vegetable	NN
6745	4819	15	slicer	slicer	NN
6745	4819	16	or	or	CC
6745	4819	17	a	a	DT
6745	4819	18	sharp	sharp	JJ
6745	4819	19	knife	knife	NN
6745	4819	20	.	.	.
6745	4820	1	Put	put	VB
6745	4820	2	them	-PRON-	PRP
6745	4820	3	in	in	IN
6745	4820	4	cold	cold	JJ
6745	4820	5	water	water	NN
6745	4820	6	and	and	CC
6745	4820	7	let	let	VB
6745	4820	8	them	-PRON-	PRP
6745	4820	9	stand	stand	VB
6745	4820	10	in	in	IN
6745	4820	11	a	a	DT
6745	4820	12	cold	cold	JJ
6745	4820	13	place	place	NN
6745	4820	14	(	(	-LRB-
6745	4820	15	the	the	DT
6745	4820	16	ice	ice	NN
6745	4820	17	chest	chest	NN
6745	4820	18	is	be	VBZ
6745	4820	19	best	good	JJS
6745	4820	20	)	)	-RRB-
6745	4820	21	from	from	IN
6745	4820	22	ten	ten	CD
6745	4820	23	to	to	IN
6745	4820	24	twenty	twenty	CD
6745	4820	25	-	-	HYPH
6745	4820	26	four	four	CD
6745	4820	27	hours	hour	NNS
6745	4820	28	.	.	.
6745	4821	1	This	this	DT
6745	4821	2	draws	draw	VBZ
6745	4821	3	out	out	RP
6745	4821	4	the	the	DT
6745	4821	5	starch	starch	NN
6745	4821	6	.	.	.
6745	4822	1	Drain	drain	VB
6745	4822	2	them	-PRON-	PRP
6745	4822	3	well	well	RB
6745	4822	4	.	.	.
6745	4823	1	Put	put	VB
6745	4823	2	about	about	RP
6745	4823	3	one	one	CD
6745	4823	4	pint	pint	NN
6745	4823	5	in	in	IN
6745	4823	6	the	the	DT
6745	4823	7	frying	frying	NN
6745	4823	8	basket	basket	NN
6745	4823	9	,	,	,
6745	4823	10	plunge	plunge	VBP
6745	4823	11	into	into	IN
6745	4823	12	boiling	boiling	NN
6745	4823	13	lard	lard	NN
6745	4823	14	,	,	,
6745	4823	15	and	and	CC
6745	4823	16	cook	cook	VB
6745	4823	17	about	about	RB
6745	4823	18	ten	ten	CD
6745	4823	19	minutes	minute	NNS
6745	4823	20	.	.	.
6745	4824	1	After	after	IN
6745	4824	2	the	the	DT
6745	4824	3	first	first	JJ
6745	4824	4	minute	minute	NN
6745	4824	5	set	set	VBN
6745	4824	6	back	back	RB
6745	4824	7	where	where	WRB
6745	4824	8	the	the	DT
6745	4824	9	heat	heat	NN
6745	4824	10	will	will	MD
6745	4824	11	decrease	decrease	VB
6745	4824	12	.	.	.
6745	4825	1	Drain	drain	VB
6745	4825	2	,	,	,
6745	4825	3	and	and	CC
6745	4825	4	dredge	dredge	VB
6745	4825	5	with	with	IN
6745	4825	6	salt	salt	NN
6745	4825	7	.	.	.
6745	4826	1	Continue	continue	VB
6745	4826	2	this	this	DT
6745	4826	3	until	until	IN
6745	4826	4	all	all	DT
6745	4826	5	are	be	VBP
6745	4826	6	fried	fry	VBN
6745	4826	7	.	.	.
6745	4827	1	Remember	remember	VB
6745	4827	2	that	that	IN
6745	4827	3	the	the	DT
6745	4827	4	fat	fat	NN
6745	4827	5	must	must	MD
6745	4827	6	be	be	VB
6745	4827	7	hot	hot	JJ
6745	4827	8	at	at	IN
6745	4827	9	first	first	RB
6745	4827	10	,	,	,
6745	4827	11	and	and	CC
6745	4827	12	when	when	WRB
6745	4827	13	it	-PRON-	PRP
6745	4827	14	has	have	VBZ
6745	4827	15	regained	regain	VBN
6745	4827	16	its	-PRON-	PRP$
6745	4827	17	heat	heat	NN
6745	4827	18	after	after	IN
6745	4827	19	the	the	DT
6745	4827	20	potatoes	potato	NNS
6745	4827	21	have	have	VBP
6745	4827	22	been	be	VBN
6745	4827	23	added	add	VBN
6745	4827	24	,	,	,
6745	4827	25	must	must	MD
6745	4827	26	be	be	VB
6745	4827	27	set	set	VBN
6745	4827	28	back	back	RP
6745	4827	29	where	where	WRB
6745	4827	30	the	the	DT
6745	4827	31	potatoes	potato	NNS
6745	4827	32	will	will	MD
6745	4827	33	not	not	RB
6745	4827	34	cook	cook	VB
6745	4827	35	fast	fast	RB
6745	4827	36	.	.	.
6745	4828	1	If	if	IN
6745	4828	2	the	the	DT
6745	4828	3	cooking	cooking	NN
6745	4828	4	is	be	VBZ
6745	4828	5	too	too	RB
6745	4828	6	rapid	rapid	JJ
6745	4828	7	they	-PRON-	PRP
6745	4828	8	will	will	MD
6745	4828	9	be	be	VB
6745	4828	10	brown	brown	JJ
6745	4828	11	before	before	IN
6745	4828	12	they	-PRON-	PRP
6745	4828	13	have	have	VBP
6745	4828	14	become	become	VBN
6745	4828	15	crisp	crisp	JJ
6745	4828	16	.	.	.
6745	4829	1	Care	care	NN
6745	4829	2	must	must	MD
6745	4829	3	also	also	RB
6745	4829	4	be	be	VB
6745	4829	5	taken	take	VBN
6745	4829	6	,	,	,
6745	4829	7	when	when	WRB
6745	4829	8	the	the	DT
6745	4829	9	potatoes	potato	NNS
6745	4829	10	are	be	VBP
6745	4829	11	first	first	RB
6745	4829	12	put	put	VBN
6745	4829	13	in	in	IN
6745	4829	14	the	the	DT
6745	4829	15	frying	frying	JJ
6745	4829	16	kettle	kettle	NN
6745	4829	17	,	,	,
6745	4829	18	that	that	IN
6745	4829	19	the	the	DT
6745	4829	20	fat	fat	NN
6745	4829	21	does	do	VBZ
6745	4829	22	not	not	RB
6745	4829	23	boil	boil	VB
6745	4829	24	over	over	RP
6745	4829	25	.	.	.
6745	4830	1	Have	have	VB
6745	4830	2	a	a	DT
6745	4830	3	fork	fork	NN
6745	4830	4	under	under	IN
6745	4830	5	the	the	DT
6745	4830	6	handle	handle	NN
6745	4830	7	of	of	IN
6745	4830	8	the	the	DT
6745	4830	9	basket	basket	NN
6745	4830	10	,	,	,
6745	4830	11	and	and	CC
6745	4830	12	if	if	IN
6745	4830	13	you	-PRON-	PRP
6745	4830	14	find	find	VBP
6745	4830	15	that	that	IN
6745	4830	16	there	there	EX
6745	4830	17	is	be	VBZ
6745	4830	18	danger	danger	NN
6745	4830	19	,	,	,
6745	4830	20	lift	lift	VB
6745	4830	21	the	the	DT
6745	4830	22	basket	basket	NN
6745	4830	23	partly	partly	RB
6745	4830	24	out	out	IN
6745	4830	25	of	of	IN
6745	4830	26	the	the	DT
6745	4830	27	kettle	kettle	NN
6745	4830	28	.	.	.
6745	4831	1	Continue	continue	VB
6745	4831	2	this	this	DT
6745	4831	3	until	until	IN
6745	4831	4	all	all	PDT
6745	4831	5	the	the	DT
6745	4831	6	water	water	NN
6745	4831	7	has	have	VBZ
6745	4831	8	evaporated	evaporate	VBN
6745	4831	9	;	;	:
6745	4831	10	then	then	RB
6745	4831	11	let	let	VB
6745	4831	12	the	the	DT
6745	4831	13	basket	basket	NN
6745	4831	14	remain	remain	VB
6745	4831	15	in	in	IN
6745	4831	16	the	the	DT
6745	4831	17	kettle	kettle	NN
6745	4831	18	.	.	.
6745	4832	1	If	if	IN
6745	4832	2	many	many	JJ
6745	4832	3	potatoes	potato	NNS
6745	4832	4	are	be	VBP
6745	4832	5	cooked	cook	VBN
6745	4832	6	in	in	IN
6745	4832	7	this	this	DT
6745	4832	8	way	way	NN
6745	4832	9	for	for	IN
6745	4832	10	a	a	DT
6745	4832	11	family	family	NN
6745	4832	12	,	,	,
6745	4832	13	quite	quite	PDT
6745	4832	14	an	an	DT
6745	4832	15	amount	amount	NN
6745	4832	16	of	of	IN
6745	4832	17	starch	starch	NN
6745	4832	18	can	can	MD
6745	4832	19	be	be	VB
6745	4832	20	saved	save	VBN
6745	4832	21	from	from	IN
6745	4832	22	the	the	DT
6745	4832	23	water	water	NN
6745	4832	24	in	in	IN
6745	4832	25	which	which	WDT
6745	4832	26	they	-PRON-	PRP
6745	4832	27	were	be	VBD
6745	4832	28	soaked	soak	VBN
6745	4832	29	by	by	IN
6745	4832	30	pouring	pour	VBG
6745	4832	31	off	off	RP
6745	4832	32	the	the	DT
6745	4832	33	water	water	NN
6745	4832	34	and	and	CC
6745	4832	35	scraping	scrape	VBG
6745	4832	36	the	the	DT
6745	4832	37	starch	starch	NN
6745	4832	38	from	from	IN
6745	4832	39	the	the	DT
6745	4832	40	bottom	bottom	NN
6745	4832	41	of	of	IN
6745	4832	42	the	the	DT
6745	4832	43	vessel	vessel	NN
6745	4832	44	.	.	.
6745	4833	1	Dry	Dry	NNP
6745	4833	2	,	,	,
6745	4833	3	and	and	CC
6745	4833	4	use	use	VB
6745	4833	5	as	as	IN
6745	4833	6	any	any	DT
6745	4833	7	other	other	JJ
6745	4833	8	starch	starch	NN
6745	4833	9	.	.	.
6745	4834	1	French	French	NNP
6745	4834	2	Fried	Fried	NNP
6745	4834	3	Potatoes	Potatoes	NNPS
6745	4834	4	.	.	.
6745	4835	1	Pare	pare	VB
6745	4835	2	small	small	JJ
6745	4835	3	uncooked	uncooked	JJ
6745	4835	4	potatoes	potato	NNS
6745	4835	5	.	.	.
6745	4836	1	Divide	divide	VB
6745	4836	2	them	-PRON-	PRP
6745	4836	3	in	in	IN
6745	4836	4	halves	half	NNS
6745	4836	5	,	,	,
6745	4836	6	and	and	CC
6745	4836	7	each	each	DT
6745	4836	8	half	half	NN
6745	4836	9	in	in	IN
6745	4836	10	three	three	CD
6745	4836	11	pieces	piece	NNS
6745	4836	12	.	.	.
6745	4837	1	Put	put	VB
6745	4837	2	in	in	IN
6745	4837	3	the	the	DT
6745	4837	4	frying	frying	NN
6745	4837	5	basket	basket	NN
6745	4837	6	and	and	CC
6745	4837	7	cook	cook	NN
6745	4837	8	in	in	IN
6745	4837	9	boiling	boil	VBG
6745	4837	10	fat	fat	NN
6745	4837	11	for	for	IN
6745	4837	12	ten	ten	CD
6745	4837	13	minutes	minute	NNS
6745	4837	14	.	.	.
6745	4838	1	Drain	drain	VB
6745	4838	2	,	,	,
6745	4838	3	and	and	CC
6745	4838	4	dredge	dredge	VB
6745	4838	5	with	with	IN
6745	4838	6	salt	salt	NN
6745	4838	7	.	.	.
6745	4839	1	Serve	serve	VB
6745	4839	2	hot	hot	JJ
6745	4839	3	with	with	IN
6745	4839	4	chops	chop	NNS
6745	4839	5	or	or	CC
6745	4839	6	beefsteak	beefsteak	NN
6745	4839	7	.	.	.
6745	4840	1	Two	two	CD
6745	4840	2	dozen	dozen	NN
6745	4840	3	pieces	piece	NNS
6745	4840	4	can	can	MD
6745	4840	5	be	be	VB
6745	4840	6	fried	fry	VBN
6745	4840	7	at	at	IN
6745	4840	8	one	one	CD
6745	4840	9	time	time	NN
6745	4840	10	.	.	.
6745	4841	1	Potatoes	potato	NNS
6745	4841	2	à	à	NNP
6745	4841	3	la	la	NNP
6745	4841	4	Parisienne	Parisienne	NNP
6745	4841	5	.	.	.
6745	4842	1	Pare	pare	VB
6745	4842	2	large	large	JJ
6745	4842	3	uncooked	uncooked	JJ
6745	4842	4	potatoes	potato	NNS
6745	4842	5	.	.	.
6745	4843	1	Cut	cut	VB
6745	4843	2	little	little	JJ
6745	4843	3	balls	ball	NNS
6745	4843	4	out	out	IN
6745	4843	5	of	of	IN
6745	4843	6	these	these	DT
6745	4843	7	with	with	IN
6745	4843	8	the	the	DT
6745	4843	9	vegetable	vegetable	NN
6745	4843	10	scoop	scoop	NN
6745	4843	11	.	.	.
6745	4844	1	Six	six	CD
6745	4844	2	balls	ball	NNS
6745	4844	3	can	can	MD
6745	4844	4	be	be	VB
6745	4844	5	cut	cut	VBN
6745	4844	6	from	from	IN
6745	4844	7	one	one	CD
6745	4844	8	large	large	JJ
6745	4844	9	potato	potato	NN
6745	4844	10	.	.	.
6745	4845	1	Drop	drop	VB
6745	4845	2	them	-PRON-	PRP
6745	4845	3	in	in	IN
6745	4845	4	ice	ice	NN
6745	4845	5	water	water	NN
6745	4845	6	.	.	.
6745	4846	1	When	when	WRB
6745	4846	2	all	all	DT
6745	4846	3	are	be	VBP
6745	4846	4	prepared	prepared	JJ
6745	4846	5	,	,	,
6745	4846	6	drain	drain	VB
6745	4846	7	them	-PRON-	PRP
6745	4846	8	,	,	,
6745	4846	9	and	and	CC
6745	4846	10	put	put	VBD
6745	4846	11	in	in	IN
6745	4846	12	the	the	DT
6745	4846	13	frying	frying	NN
6745	4846	14	basket	basket	NN
6745	4846	15	.	.	.
6745	4847	1	This	this	DT
6745	4847	2	can	can	MD
6745	4847	3	be	be	VB
6745	4847	4	half	half	RB
6745	4847	5	full	full	JJ
6745	4847	6	each	each	DT
6745	4847	7	time	time	NN
6745	4847	8	--	--	:
6745	4847	9	that	that	RB
6745	4847	10	is	is	RB
6745	4847	11	,	,	,
6745	4847	12	about	about	RB
6745	4847	13	three	three	CD
6745	4847	14	dozen	dozen	NN
6745	4847	15	balls	ball	NNS
6745	4847	16	can	can	MD
6745	4847	17	be	be	VB
6745	4847	18	put	put	VBN
6745	4847	19	in	in	RB
6745	4847	20	.	.	.
6745	4848	1	Put	put	VB
6745	4848	2	the	the	DT
6745	4848	3	basket	basket	NN
6745	4848	4	carefully	carefully	RB
6745	4848	5	into	into	IN
6745	4848	6	the	the	DT
6745	4848	7	fat	fat	NN
6745	4848	8	,	,	,
6745	4848	9	the	the	DT
6745	4848	10	same	same	JJ
6745	4848	11	as	as	IN
6745	4848	12	for	for	IN
6745	4848	13	thin	thin	JJ
6745	4848	14	fried	fry	VBN
6745	4848	15	potatoes	potato	NNS
6745	4848	16	.	.	.
6745	4849	1	Cook	cook	VB
6745	4849	2	ten	ten	CD
6745	4849	3	minutes	minute	NNS
6745	4849	4	.	.	.
6745	4850	1	Drain	drain	NN
6745	4850	2	.	.	.
6745	4851	1	Dredge	dredge	NN
6745	4851	2	with	with	IN
6745	4851	3	salt	salt	NN
6745	4851	4	,	,	,
6745	4851	5	and	and	CC
6745	4851	6	serve	serve	VB
6745	4851	7	very	very	RB
6745	4851	8	hot	hot	JJ
6745	4851	9	.	.	.
6745	4852	1	These	these	DT
6745	4852	2	are	be	VBP
6745	4852	3	nice	nice	JJ
6745	4852	4	to	to	TO
6745	4852	5	serve	serve	VB
6745	4852	6	with	with	IN
6745	4852	7	a	a	DT
6745	4852	8	fillet	fillet	NN
6745	4852	9	of	of	IN
6745	4852	10	beef	beef	NN
6745	4852	11	,	,	,
6745	4852	12	beefsteak	beefsteak	NN
6745	4852	13	,	,	,
6745	4852	14	chops	chop	NNS
6745	4852	15	or	or	CC
6745	4852	16	game	game	NN
6745	4852	17	.	.	.
6745	4853	1	They	-PRON-	PRP
6745	4853	2	may	may	MD
6745	4853	3	be	be	VB
6745	4853	4	arranged	arrange	VBN
6745	4853	5	on	on	IN
6745	4853	6	the	the	DT
6745	4853	7	dish	dish	NN
6745	4853	8	with	with	IN
6745	4853	9	the	the	DT
6745	4853	10	meats	meat	NNS
6745	4853	11	,	,	,
6745	4853	12	or	or	CC
6745	4853	13	served	serve	VBD
6745	4853	14	in	in	IN
6745	4853	15	a	a	DT
6745	4853	16	separate	separate	JJ
6745	4853	17	dish	dish	NN
6745	4853	18	.	.	.
6745	4854	1	Potato	Potato	NNP
6745	4854	2	Balls	Balls	NNPS
6745	4854	3	Fried	fry	VBN
6745	4854	4	in	in	IN
6745	4854	5	Butter	Butter	NNP
6745	4854	6	.	.	.
6745	4855	1	Cut	cut	VB
6745	4855	2	little	little	JJ
6745	4855	3	balls	ball	NNS
6745	4855	4	from	from	IN
6745	4855	5	cooked	cooked	JJ
6745	4855	6	potatoes	potato	NNS
6745	4855	7	with	with	IN
6745	4855	8	the	the	DT
6745	4855	9	vegetable	vegetable	NN
6745	4855	10	scoop	scoop	NN
6745	4855	11	.	.	.
6745	4856	1	After	after	IN
6745	4856	2	all	all	PDT
6745	4856	3	the	the	DT
6745	4856	4	salt	salt	NN
6745	4856	5	has	have	VBZ
6745	4856	6	been	be	VBN
6745	4856	7	washed	wash	VBN
6745	4856	8	from	from	IN
6745	4856	9	one	one	CD
6745	4856	10	cupful	cupful	NN
6745	4856	11	of	of	IN
6745	4856	12	butter	butter	NN
6745	4856	13	(	(	-LRB-
6745	4856	14	chicken	chicken	NN
6745	4856	15	fat	fat	NN
6745	4856	16	will	will	MD
6745	4856	17	do	do	VB
6745	4856	18	instead	instead	RB
6745	4856	19	)	)	-RRB-
6745	4856	20	,	,	,
6745	4856	21	put	put	VBD
6745	4856	22	this	this	DT
6745	4856	23	in	in	IN
6745	4856	24	a	a	DT
6745	4856	25	small	small	JJ
6745	4856	26	frying	frying	NN
6745	4856	27	-	-	HYPH
6745	4856	28	pan	pan	NN
6745	4856	29	.	.	.
6745	4857	1	When	when	WRB
6745	4857	2	hot	hot	JJ
6745	4857	3	,	,	,
6745	4857	4	put	put	VBN
6745	4857	5	in	in	RP
6745	4857	6	as	as	RB
6745	4857	7	many	many	JJ
6745	4857	8	potato	potato	NN
6745	4857	9	balls	ball	NNS
6745	4857	10	as	as	IN
6745	4857	11	will	will	MD
6745	4857	12	cover	cover	VB
6745	4857	13	the	the	DT
6745	4857	14	bottom	bottom	NN
6745	4857	15	,	,	,
6745	4857	16	and	and	CC
6745	4857	17	fry	fry	VB
6745	4857	18	until	until	IN
6745	4857	19	a	a	DT
6745	4857	20	golden	golden	JJ
6745	4857	21	brown	brown	NN
6745	4857	22	.	.	.
6745	4858	1	Take	take	VB
6745	4858	2	up	up	RP
6745	4858	3	,	,	,
6745	4858	4	drain	drain	VB
6745	4858	5	,	,	,
6745	4858	6	and	and	CC
6745	4858	7	dredge	dredge	VB
6745	4858	8	with	with	IN
6745	4858	9	salt	salt	NN
6745	4858	10	.	.	.
6745	4859	1	Serve	serve	VB
6745	4859	2	very	very	RB
6745	4859	3	hot	hot	JJ
6745	4859	4	.	.	.
6745	4860	1	These	these	DT
6745	4860	2	balls	ball	NNS
6745	4860	3	can	can	MD
6745	4860	4	be	be	VB
6745	4860	5	cut	cut	VBN
6745	4860	6	from	from	IN
6745	4860	7	raw	raw	JJ
6745	4860	8	potatoes	potato	NNS
6745	4860	9	,	,	,
6745	4860	10	boiled	boil	VBN
6745	4860	11	in	in	IN
6745	4860	12	salted	salt	VBN
6745	4860	13	water	water	NN
6745	4860	14	five	five	CD
6745	4860	15	minutes	minute	NNS
6745	4860	16	,	,	,
6745	4860	17	and	and	CC
6745	4860	18	fried	fry	VBN
6745	4860	19	in	in	IN
6745	4860	20	the	the	DT
6745	4860	21	butter	butter	NN
6745	4860	22	ten	ten	CD
6745	4860	23	minutes	minute	NNS
6745	4860	24	.	.	.
6745	4861	1	When	when	WRB
6745	4861	2	boiled	boil	VBN
6745	4861	3	potatoes	potato	NNS
6745	4861	4	are	be	VBP
6745	4861	5	used	use	VBN
6745	4861	6	,	,	,
6745	4861	7	the	the	DT
6745	4861	8	part	part	NN
6745	4861	9	left	leave	VBD
6745	4861	10	after	after	IN
6745	4861	11	the	the	DT
6745	4861	12	balls	ball	NNS
6745	4861	13	have	have	VBP
6745	4861	14	been	be	VBN
6745	4861	15	cut	cut	VBN
6745	4861	16	out	out	RP
6745	4861	17	,	,	,
6745	4861	18	will	will	MD
6745	4861	19	answer	answer	VB
6745	4861	20	for	for	IN
6745	4861	21	creamed	creamed	JJ
6745	4861	22	or	or	CC
6745	4861	23	Lyonnaise	Lyonnaise	NNP
6745	4861	24	potatoes	potato	NNS
6745	4861	25	;	;	:
6745	4861	26	but	but	CC
6745	4861	27	when	when	WRB
6745	4861	28	raw	raw	JJ
6745	4861	29	potatoes	potato	NNS
6745	4861	30	are	be	VBP
6745	4861	31	used	use	VBN
6745	4861	32	,	,	,
6745	4861	33	the	the	DT
6745	4861	34	part	part	NN
6745	4861	35	left	leave	VBD
6745	4861	36	should	should	MD
6745	4861	37	be	be	VB
6745	4861	38	put	put	VBN
6745	4861	39	into	into	IN
6745	4861	40	cold	cold	JJ
6745	4861	41	water	water	NN
6745	4861	42	until	until	IN
6745	4861	43	cooking	cooking	NN
6745	4861	44	time	time	NN
6745	4861	45	,	,	,
6745	4861	46	and	and	CC
6745	4861	47	can	can	MD
6745	4861	48	be	be	VB
6745	4861	49	used	use	VBN
6745	4861	50	for	for	IN
6745	4861	51	mashed	mash	VBN
6745	4861	52	or	or	CC
6745	4861	53	riced	rice	VBN
6745	4861	54	potatoes	potato	NNS
6745	4861	55	.	.	.
6745	4862	1	Potatoes	potato	NNS
6745	4862	2	Baked	bake	VBN
6745	4862	3	with	with	IN
6745	4862	4	Roast	Roast	NNP
6745	4862	5	Beef	Beef	NNP
6745	4862	6	.	.	.
6745	4863	1	Fare	fare	VB
6745	4863	2	rather	rather	RB
6745	4863	3	small	small	JJ
6745	4863	4	potatoes	potato	NNS
6745	4863	5	,	,	,
6745	4863	6	and	and	CC
6745	4863	7	boil	boil	VB
6745	4863	8	for	for	IN
6745	4863	9	twelve	twelve	CD
6745	4863	10	minutes	minute	NNS
6745	4863	11	in	in	IN
6745	4863	12	salted	salted	JJ
6745	4863	13	water	water	NN
6745	4863	14	.	.	.
6745	4864	1	Take	take	VB
6745	4864	2	up	up	RP
6745	4864	3	and	and	CC
6745	4864	4	put	put	VB
6745	4864	5	on	on	IN
6745	4864	6	the	the	DT
6745	4864	7	grate	grate	NN
6745	4864	8	with	with	IN
6745	4864	9	roast	roast	NN
6745	4864	10	beef	beef	NN
6745	4864	11	.	.	.
6745	4865	1	Bake	bake	VB
6745	4865	2	twenty	twenty	CD
6745	4865	3	-	-	HYPH
6745	4865	4	five	five	CD
6745	4865	5	or	or	CC
6745	4865	6	thirty	thirty	CD
6745	4865	7	minutes	minute	NNS
6745	4865	8	.	.	.
6745	4866	1	Arrange	arrange	VB
6745	4866	2	on	on	IN
6745	4866	3	the	the	DT
6745	4866	4	dish	dish	NN
6745	4866	5	with	with	IN
6745	4866	6	the	the	DT
6745	4866	7	beef	beef	NN
6745	4866	8	,	,	,
6745	4866	9	or	or	CC
6745	4866	10	,	,	,
6745	4866	11	if	if	IN
6745	4866	12	you	-PRON-	PRP
6745	4866	13	prefer	prefer	VBP
6745	4866	14	,	,	,
6745	4866	15	on	on	IN
6745	4866	16	a	a	DT
6745	4866	17	separate	separate	JJ
6745	4866	18	dish	dish	NN
6745	4866	19	.	.	.
6745	4867	1	Broiled	Broiled	NNP
6745	4867	2	Potatoes	Potatoes	NNP
6745	4867	3	.	.	.
6745	4868	1	Cut	cut	VB
6745	4868	2	cold	cold	JJ
6745	4868	3	boiled	boil	VBN
6745	4868	4	potatoes	potato	NNS
6745	4868	5	in	in	IN
6745	4868	6	slices	slice	NNS
6745	4868	7	a	a	DT
6745	4868	8	third	third	NN
6745	4868	9	of	of	IN
6745	4868	10	an	an	DT
6745	4868	11	inch	inch	NN
6745	4868	12	thick	thick	JJ
6745	4868	13	.	.	.
6745	4869	1	Dip	dip	VB
6745	4869	2	them	-PRON-	PRP
6745	4869	3	in	in	IN
6745	4869	4	melted	melted	JJ
6745	4869	5	butter	butter	NN
6745	4869	6	and	and	CC
6745	4869	7	_	_	NNP
6745	4869	8	fine	fine	JJ
6745	4869	9	_	_	NNP
6745	4869	10	bread	bread	NN
6745	4869	11	crumbs	crumb	VBZ
6745	4869	12	.	.	.
6745	4870	1	Place	place	NN
6745	4870	2	in	in	IN
6745	4870	3	the	the	DT
6745	4870	4	double	double	JJ
6745	4870	5	broiler	broiler	NN
6745	4870	6	and	and	CC
6745	4870	7	broil	broil	VB
6745	4870	8	over	over	RP
6745	4870	9	a	a	DT
6745	4870	10	fire	fire	NN
6745	4870	11	that	that	WDT
6745	4870	12	is	be	VBZ
6745	4870	13	not	not	RB
6745	4870	14	too	too	RB
6745	4870	15	hot	hot	JJ
6745	4870	16	.	.	.
6745	4871	1	Garnish	garnish	VB
6745	4871	2	with	with	IN
6745	4871	3	parsley	parsley	NN
6745	4871	4	,	,	,
6745	4871	5	and	and	CC
6745	4871	6	serve	serve	VB
6745	4871	7	on	on	IN
6745	4871	8	a	a	DT
6745	4871	9	hot	hot	JJ
6745	4871	10	dish	dish	NN
6745	4871	11	.	.	.
6745	4872	1	Or	or	CC
6745	4872	2	,	,	,
6745	4872	3	season	season	NN
6745	4872	4	with	with	IN
6745	4872	5	salt	salt	NN
6745	4872	6	and	and	CC
6745	4872	7	pepper	pepper	NN
6745	4872	8	,	,	,
6745	4872	9	toast	toast	NN
6745	4872	10	till	till	IN
6745	4872	11	a	a	DT
6745	4872	12	delicate	delicate	JJ
6745	4872	13	brown	brown	NN
6745	4872	14	,	,	,
6745	4872	15	arrange	arrange	NN
6745	4872	16	on	on	IN
6745	4872	17	a	a	DT
6745	4872	18	hot	hot	JJ
6745	4872	19	dish	dish	NN
6745	4872	20	,	,	,
6745	4872	21	and	and	CC
6745	4872	22	season	season	NN
6745	4872	23	with	with	IN
6745	4872	24	butter	butter	NN
6745	4872	25	.	.	.
6745	4873	1	Lyonnaise	Lyonnaise	NNP
6745	4873	2	Potatoes	Potatoes	NNP
6745	4873	3	.	.	.
6745	4874	1	One	one	CD
6745	4874	2	quart	quart	NN
6745	4874	3	of	of	IN
6745	4874	4	cold	cold	JJ
6745	4874	5	boiled	boil	VBN
6745	4874	6	potatoes	potato	NNS
6745	4874	7	,	,	,
6745	4874	8	cut	cut	VBN
6745	4874	9	into	into	IN
6745	4874	10	dice	dice	NN
6745	4874	11	;	;	:
6745	4874	12	three	three	CD
6745	4874	13	table-	table-	NN
6745	4874	14	spoonfuls	spoonful	NNS
6745	4874	15	of	of	IN
6745	4874	16	butter	butter	NN
6745	4874	17	,	,	,
6745	4874	18	one	one	CD
6745	4874	19	of	of	IN
6745	4874	20	chopped	chop	VBN
6745	4874	21	onion	onion	NN
6745	4874	22	,	,	,
6745	4874	23	one	one	CD
6745	4874	24	of	of	IN
6745	4874	25	chopped	chop	VBN
6745	4874	26	parsley	parsley	NN
6745	4874	27	,	,	,
6745	4874	28	salt	salt	NN
6745	4874	29	,	,	,
6745	4874	30	pepper	pepper	NN
6745	4874	31	.	.	.
6745	4875	1	Season	season	VB
6745	4875	2	the	the	DT
6745	4875	3	potatoes	potato	NNS
6745	4875	4	with	with	IN
6745	4875	5	the	the	DT
6745	4875	6	salt	salt	NN
6745	4875	7	and	and	CC
6745	4875	8	pepper	pepper	NN
6745	4875	9	.	.	.
6745	4876	1	Fry	Fry	NNP
6745	4876	2	the	the	DT
6745	4876	3	onions	onion	NNS
6745	4876	4	in	in	IN
6745	4876	5	the	the	DT
6745	4876	6	butter	butter	NN
6745	4876	7	,	,	,
6745	4876	8	and	and	CC
6745	4876	9	when	when	WRB
6745	4876	10	they	-PRON-	PRP
6745	4876	11	turn	turn	VBP
6745	4876	12	yellow	yellow	RB
6745	4876	13	,	,	,
6745	4876	14	add	add	VB
6745	4876	15	the	the	DT
6745	4876	16	potatoes	potato	NNS
6745	4876	17	.	.	.
6745	4877	1	Stir	stir	VB
6745	4877	2	with	with	IN
6745	4877	3	a	a	DT
6745	4877	4	fork	fork	NN
6745	4877	5	,	,	,
6745	4877	6	being	be	VBG
6745	4877	7	careful	careful	JJ
6745	4877	8	not	not	RB
6745	4877	9	to	to	TO
6745	4877	10	break	break	VB
6745	4877	11	them	-PRON-	PRP
6745	4877	12	.	.	.
6745	4878	1	When	when	WRB
6745	4878	2	hot	hot	JJ
6745	4878	3	,	,	,
6745	4878	4	add	add	VB
6745	4878	5	the	the	DT
6745	4878	6	parsley	parsley	NN
6745	4878	7	,	,	,
6745	4878	8	and	and	CC
6745	4878	9	cook	cook	VB
6745	4878	10	two	two	CD
6745	4878	11	minutes	minute	NNS
6745	4878	12	longer	long	RBR
6745	4878	13	.	.	.
6745	4879	1	Serve	serve	VB
6745	4879	2	immediately	immediately	RB
6745	4879	3	on	on	IN
6745	4879	4	a	a	DT
6745	4879	5	hot	hot	JJ
6745	4879	6	dish	dish	NN
6745	4879	7	.	.	.
6745	4880	1	Duchess	Duchess	NNP
6745	4880	2	Potatoes	Potatoes	NNPS
6745	4880	3	.	.	.
6745	4881	1	Cut	cut	VB
6745	4881	2	cold	cold	JJ
6745	4881	3	boiled	boil	VBN
6745	4881	4	potatoes	potato	NNS
6745	4881	5	into	into	IN
6745	4881	6	cubes	cube	NNS
6745	4881	7	.	.	.
6745	4882	1	Season	season	NN
6745	4882	2	well	well	RB
6745	4882	3	with	with	IN
6745	4882	4	salt	salt	NN
6745	4882	5	and	and	CC
6745	4882	6	pepper	pepper	NN
6745	4882	7	,	,	,
6745	4882	8	and	and	CC
6745	4882	9	dip	dip	NN
6745	4882	10	in	in	IN
6745	4882	11	melted	melted	JJ
6745	4882	12	butter	butter	NN
6745	4882	13	and	and	CC
6745	4882	14	lightly	lightly	RB
6745	4882	15	in	in	IN
6745	4882	16	flour	flour	NN
6745	4882	17	.	.	.
6745	4883	1	Arrange	arrange	VB
6745	4883	2	them	-PRON-	PRP
6745	4883	3	on	on	IN
6745	4883	4	a	a	DT
6745	4883	5	baking	baking	NN
6745	4883	6	sheet	sheet	NN
6745	4883	7	,	,	,
6745	4883	8	and	and	CC
6745	4883	9	bake	bake	VB
6745	4883	10	fifteen	fifteen	JJ
6745	4883	11	minutes	minute	NNS
6745	4883	12	in	in	IN
6745	4883	13	a	a	DT
6745	4883	14	quick	quick	JJ
6745	4883	15	oven	oven	NN
6745	4883	16	.	.	.
6745	4884	1	Serve	serve	VB
6745	4884	2	_	_	NNP
6745	4884	3	very	very	RB
6745	4884	4	hot	hot	JJ
6745	4884	5	_	_	NN
6745	4884	6	.	.	.
6745	4885	1	Housekeeper	Housekeeper	NNP
6745	4885	2	's	's	POS
6745	4885	3	Potatoes	Potatoes	NNPS
6745	4885	4	.	.	.
6745	4886	1	One	one	CD
6745	4886	2	quart	quart	NN
6745	4886	3	of	of	IN
6745	4886	4	cold	cold	JJ
6745	4886	5	boiled	boil	VBN
6745	4886	6	potatoes	potato	NNS
6745	4886	7	,	,	,
6745	4886	8	cut	cut	VBN
6745	4886	9	into	into	IN
6745	4886	10	dice	dice	NN
6745	4886	11	;	;	:
6745	4886	12	one	one	CD
6745	4886	13	pint	pint	NN
6745	4886	14	of	of	IN
6745	4886	15	stock	stock	NN
6745	4886	16	,	,	,
6745	4886	17	one	one	CD
6745	4886	18	table	table	NN
6745	4886	19	-	-	HYPH
6745	4886	20	spoonful	spoonful	JJ
6745	4886	21	of	of	IN
6745	4886	22	chopped	chop	VBN
6745	4886	23	parsley	parsley	NN
6745	4886	24	,	,	,
6745	4886	25	one	one	CD
6745	4886	26	of	of	IN
6745	4886	27	butter	butter	NN
6745	4886	28	,	,	,
6745	4886	29	one	one	CD
6745	4886	30	teaspoonful	teaspoonful	NN
6745	4886	31	of	of	IN
6745	4886	32	lemon	lemon	NN
6745	4886	33	juice	juice	NN
6745	4886	34	,	,	,
6745	4886	35	salt	salt	NN
6745	4886	36	,	,	,
6745	4886	37	pepper	pepper	NN
6745	4886	38	.	.	.
6745	4887	1	Season	season	VB
6745	4887	2	the	the	DT
6745	4887	3	potatoes	potato	NNS
6745	4887	4	with	with	IN
6745	4887	5	the	the	DT
6745	4887	6	salt	salt	NN
6745	4887	7	and	and	CC
6745	4887	8	pepper	pepper	NN
6745	4887	9	,	,	,
6745	4887	10	and	and	CC
6745	4887	11	add	add	VB
6745	4887	12	the	the	DT
6745	4887	13	stock	stock	NN
6745	4887	14	.	.	.
6745	4888	1	Cover	cover	NN
6745	4888	2	,	,	,
6745	4888	3	and	and	CC
6745	4888	4	simmer	simmer	JJ
6745	4888	5	twelve	twelve	CD
6745	4888	6	minutes	minute	NNS
6745	4888	7	.	.	.
6745	4889	1	Add	add	VB
6745	4889	2	lemon	lemon	NN
6745	4889	3	juice	juice	NN
6745	4889	4	,	,	,
6745	4889	5	butter	butter	NN
6745	4889	6	and	and	CC
6745	4889	7	parsley	parsley	NN
6745	4889	8	,	,	,
6745	4889	9	and	and	CC
6745	4889	10	simmer	simmer	NN
6745	4889	11	two	two	CD
6745	4889	12	minutes	minute	NNS
6745	4889	13	longer	long	RBR
6745	4889	14	.	.	.
6745	4890	1	Potatoes	Potatoes	NNP
6745	4890	2	à	à	NNP
6745	4890	3	la	la	NNP
6745	4890	4	Maître	Maître	NNP
6745	4890	5	d	d	LS
6745	4890	6	'	'	''
6745	4890	7	Hôtel	Hôtel	NNP
6745	4890	8	.	.	.
6745	4891	1	One	one	CD
6745	4891	2	quart	quart	NN
6745	4891	3	of	of	IN
6745	4891	4	cold	cold	JJ
6745	4891	5	boiled	boil	VBN
6745	4891	6	potatoes	potato	NNS
6745	4891	7	,	,	,
6745	4891	8	cut	cut	VBN
6745	4891	9	into	into	IN
6745	4891	10	dice	dice	NN
6745	4891	11	;	;	:
6745	4891	12	one	one	CD
6745	4891	13	scant	scant	JJ
6745	4891	14	pint	pint	NN
6745	4891	15	of	of	IN
6745	4891	16	milk	milk	NN
6745	4891	17	,	,	,
6745	4891	18	one	one	CD
6745	4891	19	table	table	NN
6745	4891	20	-	-	HYPH
6745	4891	21	spoonful	spoonful	JJ
6745	4891	22	of	of	IN
6745	4891	23	chopped	chop	VBN
6745	4891	24	parsley	parsley	NN
6745	4891	25	,	,	,
6745	4891	26	three	three	CD
6745	4891	27	of	of	IN
6745	4891	28	butter	butter	NN
6745	4891	29	,	,	,
6745	4891	30	one	one	CD
6745	4891	31	teaspoonful	teaspoonful	NN
6745	4891	32	of	of	IN
6745	4891	33	lemon	lemon	NN
6745	4891	34	juice	juice	NN
6745	4891	35	,	,	,
6745	4891	36	salt	salt	NN
6745	4891	37	,	,	,
6745	4891	38	pepper	pepper	NN
6745	4891	39	,	,	,
6745	4891	40	the	the	DT
6745	4891	41	yolks	yolk	NNS
6745	4891	42	of	of	IN
6745	4891	43	two	two	CD
6745	4891	44	eggs	egg	NNS
6745	4891	45	,	,	,
6745	4891	46	one	one	CD
6745	4891	47	teaspoonful	teaspoonful	NN
6745	4891	48	of	of	IN
6745	4891	49	flour	flour	NN
6745	4891	50	.	.	.
6745	4892	1	Mix	mix	VB
6745	4892	2	the	the	DT
6745	4892	3	butter	butter	NN
6745	4892	4	,	,	,
6745	4892	5	flour	flour	NN
6745	4892	6	,	,	,
6745	4892	7	lemon	lemon	NN
6745	4892	8	juice	juice	NN
6745	4892	9	,	,	,
6745	4892	10	parsley	parsley	NNP
6745	4892	11	and	and	CC
6745	4892	12	yolks	yolk	NNS
6745	4892	13	of	of	IN
6745	4892	14	eggs	egg	NNS
6745	4892	15	together	together	RB
6745	4892	16	.	.	.
6745	4893	1	Season	season	VB
6745	4893	2	the	the	DT
6745	4893	3	potatoes	potato	NNS
6745	4893	4	with	with	IN
6745	4893	5	salt	salt	NN
6745	4893	6	and	and	CC
6745	4893	7	pepper	pepper	NN
6745	4893	8	.	.	.
6745	4894	1	Add	add	VB
6745	4894	2	the	the	DT
6745	4894	3	milk	milk	NN
6745	4894	4	,	,	,
6745	4894	5	and	and	CC
6745	4894	6	put	put	VBD
6745	4894	7	on	on	RP
6745	4894	8	in	in	IN
6745	4894	9	the	the	DT
6745	4894	10	double	double	JJ
6745	4894	11	boiler	boiler	NN
6745	4894	12	.	.	.
6745	4895	1	Cook	cook	VB
6745	4895	2	five	five	CD
6745	4895	3	minutes	minute	NNS
6745	4895	4	;	;	:
6745	4895	5	then	then	RB
6745	4895	6	add	add	VB
6745	4895	7	the	the	DT
6745	4895	8	other	other	JJ
6745	4895	9	ingredients	ingredient	NNS
6745	4895	10	,	,	,
6745	4895	11	and	and	CC
6745	4895	12	cook	cook	VB
6745	4895	13	five	five	CD
6745	4895	14	minutes	minute	NNS
6745	4895	15	longer	long	RBR
6745	4895	16	.	.	.
6745	4896	1	Stir	stir	VB
6745	4896	2	often	often	RB
6745	4896	3	.	.	.
6745	4897	1	Stewed	Stewed	NNP
6745	4897	2	Potatoes	Potatoes	NNP
6745	4897	3	.	.	.
6745	4898	1	One	one	CD
6745	4898	2	quart	quart	NN
6745	4898	3	of	of	IN
6745	4898	4	cold	cold	JJ
6745	4898	5	boiled	boil	VBN
6745	4898	6	potatoes	potato	NNS
6745	4898	7	,	,	,
6745	4898	8	cut	cut	VBN
6745	4898	9	into	into	IN
6745	4898	10	little	little	JJ
6745	4898	11	dice	dice	NN
6745	4898	12	j	j	NNP
6745	4898	13	one	one	CD
6745	4898	14	pint	pint	NN
6745	4898	15	and	and	CC
6745	4898	16	a	a	DT
6745	4898	17	half	half	NN
6745	4898	18	of	of	IN
6745	4898	19	milk	milk	NN
6745	4898	20	,	,	,
6745	4898	21	one	one	CD
6745	4898	22	table	table	NN
6745	4898	23	-	-	HYPH
6745	4898	24	spoonful	spoonful	JJ
6745	4898	25	of	of	IN
6745	4898	26	parsley	parsley	NN
6745	4898	27	,	,	,
6745	4898	28	one	one	CD
6745	4898	29	of	of	IN
6745	4898	30	flour	flour	NN
6745	4898	31	,	,	,
6745	4898	32	two	two	CD
6745	4898	33	of	of	IN
6745	4898	34	butter	butter	NN
6745	4898	35	,	,	,
6745	4898	36	salt	salt	NN
6745	4898	37	,	,	,
6745	4898	38	pepper	pepper	NN
6745	4898	39	.	.	.
6745	4899	1	Put	put	VB
6745	4899	2	the	the	DT
6745	4899	3	potatoes	potato	NNS
6745	4899	4	in	in	IN
6745	4899	5	the	the	DT
6745	4899	6	double	double	JJ
6745	4899	7	boiler	boiler	NN
6745	4899	8	,	,	,
6745	4899	9	and	and	CC
6745	4899	10	dredge	dredge	VB
6745	4899	11	them	-PRON-	PRP
6745	4899	12	with	with	IN
6745	4899	13	the	the	DT
6745	4899	14	salt	salt	NN
6745	4899	15	,	,	,
6745	4899	16	pepper	pepper	NN
6745	4899	17	and	and	CC
6745	4899	18	flour	flour	NN
6745	4899	19	.	.	.
6745	4900	1	Add	add	VB
6745	4900	2	the	the	DT
6745	4900	3	parsley	parsley	NN
6745	4900	4	,	,	,
6745	4900	5	butter	butter	NN
6745	4900	6	and	and	CC
6745	4900	7	milk	milk	NN
6745	4900	8	.	.	.
6745	4901	1	Cover	cover	NN
6745	4901	2	,	,	,
6745	4901	3	and	and	CC
6745	4901	4	put	put	VBD
6745	4901	5	on	on	RP
6745	4901	6	to	to	IN
6745	4901	7	boil	boil	VB
6745	4901	8	.	.	.
6745	4902	1	Cook	cook	VB
6745	4902	2	twelve	twelve	CD
6745	4902	3	minutes	minute	NNS
6745	4902	4	.	.	.
6745	4903	1	Serve	serve	VB
6745	4903	2	very	very	RB
6745	4903	3	hot	hot	JJ
6745	4903	4	.	.	.
6745	4904	1	Creamed	Creamed	NNP
6745	4904	2	Potatoes	Potatoes	NNP
6745	4904	3	.	.	.
6745	4905	1	One	one	CD
6745	4905	2	quart	quart	NN
6745	4905	3	of	of	IN
6745	4905	4	cold	cold	JJ
6745	4905	5	boiled	boil	VBN
6745	4905	6	potatoes	potato	NNS
6745	4905	7	,	,	,
6745	4905	8	cut	cut	VBN
6745	4905	9	in	in	IN
6745	4905	10	very	very	RB
6745	4905	11	_	_	NNP
6745	4905	12	thin	thin	JJ
6745	4905	13	_	_	NNP
6745	4905	14	slices	slice	VBZ
6745	4905	15	;	;	:
6745	4905	16	one	one	CD
6745	4905	17	pint	pint	NN
6745	4905	18	of	of	IN
6745	4905	19	cream	cream	NN
6745	4905	20	sauce	sauce	NN
6745	4905	21	,	,	,
6745	4905	22	salt	salt	NN
6745	4905	23	,	,	,
6745	4905	24	pepper	pepper	NN
6745	4905	25	.	.	.
6745	4906	1	Season	season	VB
6745	4906	2	the	the	DT
6745	4906	3	potatoes	potato	NNS
6745	4906	4	with	with	IN
6745	4906	5	salt	salt	NN
6745	4906	6	and	and	CC
6745	4906	7	pepper	pepper	NN
6745	4906	8	,	,	,
6745	4906	9	and	and	CC
6745	4906	10	turn	turn	VB
6745	4906	11	them	-PRON-	PRP
6745	4906	12	into	into	IN
6745	4906	13	the	the	DT
6745	4906	14	sauce	sauce	NN
6745	4906	15	.	.	.
6745	4907	1	Cover	cover	VB
6745	4907	2	the	the	DT
6745	4907	3	stew	stew	NN
6745	4907	4	-	-	HYPH
6745	4907	5	pan	pan	NN
6745	4907	6	,	,	,
6745	4907	7	and	and	CC
6745	4907	8	cook	cook	VB
6745	4907	9	until	until	IN
6745	4907	10	the	the	DT
6745	4907	11	potatoes	potato	NNS
6745	4907	12	are	be	VBP
6745	4907	13	hot	hot	JJ
6745	4907	14	--	--	:
6745	4907	15	no	no	RB
6745	4907	16	longer	long	RBR
6745	4907	17	.	.	.
6745	4908	1	Serve	serve	VB
6745	4908	2	immediately	immediately	RB
6745	4908	3	in	in	IN
6745	4908	4	a	a	DT
6745	4908	5	hot	hot	JJ
6745	4908	6	dish	dish	NN
6745	4908	7	.	.	.
6745	4909	1	They	-PRON-	PRP
6745	4909	2	will	will	MD
6745	4909	3	heat	heat	VB
6745	4909	4	in	in	IN
6745	4909	5	the	the	DT
6745	4909	6	double	double	JJ
6745	4909	7	boiler	boiler	NN
6745	4909	8	in	in	IN
6745	4909	9	six	six	CD
6745	4909	10	minutes	minute	NNS
6745	4909	11	,	,	,
6745	4909	12	and	and	CC
6745	4909	13	will	will	MD
6745	4909	14	not	not	RB
6745	4909	15	require	require	VB
6745	4909	16	stirring	stir	VBG
6745	4909	17	.	.	.
6745	4910	1	Escaloped	Escaloped	NNP
6745	4910	2	Potatoes	Potatoes	NNPS
6745	4910	3	.	.	.
6745	4911	1	Cut	cut	VB
6745	4911	2	one	one	CD
6745	4911	3	quart	quart	NN
6745	4911	4	of	of	IN
6745	4911	5	cold	cold	JJ
6745	4911	6	boiled	boil	VBN
6745	4911	7	potatoes	potato	NNS
6745	4911	8	in	in	IN
6745	4911	9	_	_	NNP
6745	4911	10	very	very	RB
6745	4911	11	thin	thin	JJ
6745	4911	12	_	_	NNP
6745	4911	13	slices	slice	NNS
6745	4911	14	,	,	,
6745	4911	15	and	and	CC
6745	4911	16	season	season	NN
6745	4911	17	well	well	RB
6745	4911	18	with	with	IN
6745	4911	19	salt	salt	NN
6745	4911	20	and	and	CC
6745	4911	21	pepper	pepper	NN
6745	4911	22	.	.	.
6745	4912	1	Butter	butter	VB
6745	4912	2	an	an	DT
6745	4912	3	escalop	escalop	NN
6745	4912	4	dish	dish	NN
6745	4912	5	.	.	.
6745	4913	1	Cover	cover	VB
6745	4913	2	the	the	DT
6745	4913	3	bottom	bottom	NN
6745	4913	4	with	with	IN
6745	4913	5	a	a	DT
6745	4913	6	layer	layer	NN
6745	4913	7	of	of	IN
6745	4913	8	cream	cream	NN
6745	4913	9	sauce	sauce	NN
6745	4913	10	,	,	,
6745	4913	11	add	add	VB
6745	4913	12	a	a	DT
6745	4913	13	layer	layer	NN
6745	4913	14	of	of	IN
6745	4913	15	the	the	DT
6745	4913	16	potatoes	potato	NNS
6745	4913	17	,	,	,
6745	4913	18	sprinkle	sprinkle	VBP
6745	4913	19	with	with	IN
6745	4913	20	chopped	chop	VBN
6745	4913	21	parsley	parsley	NN
6745	4913	22	,	,	,
6745	4913	23	and	and	CC
6745	4913	24	moisten	moisten	VB
6745	4913	25	with	with	IN
6745	4913	26	sauce	sauce	NN
6745	4913	27	.	.	.
6745	4914	1	Continue	continue	VB
6745	4914	2	this	this	DT
6745	4914	3	until	until	IN
6745	4914	4	all	all	PDT
6745	4914	5	the	the	DT
6745	4914	6	material	material	NN
6745	4914	7	is	be	VBZ
6745	4914	8	used	use	VBN
6745	4914	9	.	.	.
6745	4915	1	Have	have	VBP
6745	4915	2	the	the	DT
6745	4915	3	last	last	JJ
6745	4915	4	layer	layer	NN
6745	4915	5	one	one	CD
6745	4915	6	of	of	IN
6745	4915	7	cream	cream	NN
6745	4915	8	sauce	sauce	NN
6745	4915	9	.	.	.
6745	4916	1	Cover	cover	VB
6745	4916	2	the	the	DT
6745	4916	3	dish	dish	NN
6745	4916	4	with	with	IN
6745	4916	5	fine	fine	JJ
6745	4916	6	bread	bread	NN
6745	4916	7	crumbs	crumb	NNS
6745	4916	8	,	,	,
6745	4916	9	put	put	VB
6745	4916	10	a	a	DT
6745	4916	11	table	table	NN
6745	4916	12	-	-	HYPH
6745	4916	13	spoonful	spoonful	JJ
6745	4916	14	of	of	IN
6745	4916	15	butter	butter	NN
6745	4916	16	in	in	IN
6745	4916	17	little	little	JJ
6745	4916	18	bits	bit	NNS
6745	4916	19	on	on	IN
6745	4916	20	the	the	DT
6745	4916	21	top	top	NN
6745	4916	22	,	,	,
6745	4916	23	and	and	CC
6745	4916	24	cook	cook	VB
6745	4916	25	twenty	twenty	CD
6745	4916	26	minutes	minute	NNS
6745	4916	27	.	.	.
6745	4917	1	It	-PRON-	PRP
6745	4917	2	takes	take	VBZ
6745	4917	3	one	one	CD
6745	4917	4	pint	pint	NN
6745	4917	5	of	of	IN
6745	4917	6	sauce	sauce	NN
6745	4917	7	,	,	,
6745	4917	8	one	one	CD
6745	4917	9	table	table	NN
6745	4917	10	-	-	HYPH
6745	4917	11	spoonful	spoonful	JJ
6745	4917	12	of	of	IN
6745	4917	13	parsley	parsley	NN
6745	4917	14	,	,	,
6745	4917	15	half	half	PDT
6745	4917	16	a	a	DT
6745	4917	17	cupful	cupful	NN
6745	4917	18	of	of	IN
6745	4917	19	bread	bread	NN
6745	4917	20	crumbs	crumb	NNS
6745	4917	21	,	,	,
6745	4917	22	one	one	CD
6745	4917	23	teaspoonful	teaspoonful	NN
6745	4917	24	of	of	IN
6745	4917	25	salt	salt	NN
6745	4917	26	and	and	CC
6745	4917	27	as	as	IN
6745	4917	28	much	much	JJ
6745	4917	29	pepper	pepper	NN
6745	4917	30	as	as	IN
6745	4917	31	you	-PRON-	PRP
6745	4917	32	like	like	VBP
6745	4917	33	.	.	.
6745	4918	1	This	this	DT
6745	4918	2	dish	dish	NN
6745	4918	3	can	can	MD
6745	4918	4	be	be	VB
6745	4918	5	varied	vary	VBN
6745	4918	6	by	by	IN
6745	4918	7	using	use	VBG
6745	4918	8	a	a	DT
6745	4918	9	cupful	cupful	NN
6745	4918	10	of	of	IN
6745	4918	11	chopped	chop	VBN
6745	4918	12	ham	ham	NN
6745	4918	13	with	with	IN
6745	4918	14	the	the	DT
6745	4918	15	potatoes	potato	NNS
6745	4918	16	.	.	.
6745	4919	1	Indeed	indeed	RB
6745	4919	2	,	,	,
6745	4919	3	any	any	DT
6745	4919	4	kind	kind	NN
6745	4919	5	of	of	IN
6745	4919	6	meat	meat	NN
6745	4919	7	can	can	MD
6745	4919	8	be	be	VB
6745	4919	9	used	use	VBN
6745	4919	10	.	.	.
6745	4920	1	Potato	Potato	NNP
6745	4920	2	Soufflé	Soufflé	NNP
6745	4920	3	.	.	.
6745	4921	1	Six	six	CD
6745	4921	2	large	large	JJ
6745	4921	3	,	,	,
6745	4921	4	smooth	smooth	JJ
6745	4921	5	potatoes	potato	NNS
6745	4921	6	,	,	,
6745	4921	7	half	half	PDT
6745	4921	8	a	a	DT
6745	4921	9	cupful	cupful	NN
6745	4921	10	of	of	IN
6745	4921	11	boiling	boil	VBG
6745	4921	12	milk	milk	NN
6745	4921	13	,	,	,
6745	4921	14	one	one	CD
6745	4921	15	table-	table-	NN
6745	4921	16	spoonful	spoonful	JJ
6745	4921	17	of	of	IN
6745	4921	18	butter	butter	NN
6745	4921	19	,	,	,
6745	4921	20	the	the	DT
6745	4921	21	whites	white	NNS
6745	4921	22	of	of	IN
6745	4921	23	four	four	CD
6745	4921	24	eggs	egg	NNS
6745	4921	25	,	,	,
6745	4921	26	salt	salt	NN
6745	4921	27	and	and	CC
6745	4921	28	pepper	pepper	NN
6745	4921	29	to	to	IN
6745	4921	30	taste	taste	NN
6745	4921	31	.	.	.
6745	4922	1	Wash	wash	VB
6745	4922	2	the	the	DT
6745	4922	3	potatoes	potato	NNS
6745	4922	4	clean	clean	JJ
6745	4922	5	,	,	,
6745	4922	6	being	be	VBG
6745	4922	7	,	,	,
6745	4922	8	careful	careful	JJ
6745	4922	9	not	not	RB
6745	4922	10	to	to	TO
6745	4922	11	break	break	VB
6745	4922	12	the	the	DT
6745	4922	13	skin	skin	NN
6745	4922	14	.	.	.
6745	4923	1	Bake	bake	VB
6745	4923	2	forty	forty	CD
6745	4923	3	-	-	HYPH
6745	4923	4	five	five	CD
6745	4923	5	minutes	minute	NNS
6745	4923	6	.	.	.
6745	4924	1	Take	take	VB
6745	4924	2	the	the	DT
6745	4924	3	potatoes	potato	NNS
6745	4924	4	from	from	IN
6745	4924	5	the	the	DT
6745	4924	6	oven	oven	NN
6745	4924	7	,	,	,
6745	4924	8	and	and	CC
6745	4924	9	with	with	IN
6745	4924	10	a	a	DT
6745	4924	11	sharp	sharp	JJ
6745	4924	12	knife	knife	NN
6745	4924	13	,	,	,
6745	4924	14	cut	cut	VBD
6745	4924	15	them	-PRON-	PRP
6745	4924	16	in	in	IN
6745	4924	17	two	two	CD
6745	4924	18	,	,	,
6745	4924	19	lengthwise	lengthwise	RB
6745	4924	20	.	.	.
6745	4925	1	Scoop	scoop	VB
6745	4925	2	out	out	RP
6745	4925	3	the	the	DT
6745	4925	4	potato	potato	NN
6745	4925	5	with	with	IN
6745	4925	6	a	a	DT
6745	4925	7	spoon	spoon	NN
6745	4925	8	,	,	,
6745	4925	9	and	and	CC
6745	4925	10	put	put	VBD
6745	4925	11	it	-PRON-	PRP
6745	4925	12	in	in	IN
6745	4925	13	a	a	DT
6745	4925	14	hot	hot	JJ
6745	4925	15	bowl	bowl	NN
6745	4925	16	.	.	.
6745	4926	1	Mash	mash	NN
6745	4926	2	light	light	NN
6745	4926	3	and	and	CC
6745	4926	4	fine	fine	JJ
6745	4926	5	.	.	.
6745	4927	1	Add	add	VB
6745	4927	2	the	the	DT
6745	4927	3	seasoning	seasoning	NN
6745	4927	4	,	,	,
6745	4927	5	butter	butter	NN
6745	4927	6	and	and	CC
6745	4927	7	milk	milk	NN
6745	4927	8	,	,	,
6745	4927	9	and	and	CC
6745	4927	10	then	then	RB
6745	4927	11	half	half	PDT
6745	4927	12	the	the	DT
6745	4927	13	whites	white	NNS
6745	4927	14	of	of	IN
6745	4927	15	the	the	DT
6745	4927	16	eggs	egg	NNS
6745	4927	17	.	.	.
6745	4928	1	Fill	fill	VB
6745	4928	2	the	the	DT
6745	4928	3	skins	skin	NNS
6745	4928	4	with	with	IN
6745	4928	5	the	the	DT
6745	4928	6	mixture	mixture	NN
6745	4928	7	.	.	.
6745	4929	1	Cover	cover	VB
6745	4929	2	with	with	IN
6745	4929	3	the	the	DT
6745	4929	4	remaining	remain	VBG
6745	4929	5	white	white	NN
6745	4929	6	of	of	IN
6745	4929	7	the	the	DT
6745	4929	8	egg	egg	NN
6745	4929	9	,	,	,
6745	4929	10	and	and	CC
6745	4929	11	brown	brown	NNP
6745	4929	12	in	in	IN
6745	4929	13	the	the	DT
6745	4929	14	oven	oven	NN
6745	4929	15	.	.	.
6745	4930	1	Great	great	JJ
6745	4930	2	care	care	NN
6745	4930	3	must	must	MD
6745	4930	4	be	be	VB
6745	4930	5	taken	take	VBN
6745	4930	6	not	not	RB
6745	4930	7	to	to	TO
6745	4930	8	break	break	VB
6745	4930	9	the	the	DT
6745	4930	10	skins	skin	NNS
6745	4930	11	.	.	.
6745	4931	1	Sweet	Sweet	NNP
6745	4931	2	Potatoes	Potatoes	NNPS
6745	4931	3	.	.	.
6745	4932	1	Sweet	sweet	JJ
6745	4932	2	potatoes	potato	NNS
6745	4932	3	require	require	VBP
6745	4932	4	from	from	IN
6745	4932	5	forty	forty	CD
6745	4932	6	-	-	HYPH
6745	4932	7	five	five	CD
6745	4932	8	to	to	TO
6745	4932	9	fifty	fifty	CD
6745	4932	10	-	-	HYPH
6745	4932	11	five	five	CD
6745	4932	12	minutes	minute	NNS
6745	4932	13	to	to	TO
6745	4932	14	boil	boil	VB
6745	4932	15	,	,	,
6745	4932	16	and	and	CC
6745	4932	17	from	from	IN
6745	4932	18	one	one	CD
6745	4932	19	hour	hour	NN
6745	4932	20	to	to	IN
6745	4932	21	one	one	CD
6745	4932	22	and	and	CC
6745	4932	23	a	a	DT
6745	4932	24	quarter	quarter	NN
6745	4932	25	to	to	TO
6745	4932	26	bake	bake	VB
6745	4932	27	.	.	.
6745	4933	1	The	the	DT
6745	4933	2	time	time	NN
6745	4933	3	given	give	VBN
6745	4933	4	will	will	MD
6745	4933	5	make	make	VB
6745	4933	6	the	the	DT
6745	4933	7	potatoes	potato	NNS
6745	4933	8	moist	moist	NN
6745	4933	9	and	and	CC
6745	4933	10	sweet	sweet	JJ
6745	4933	11	If	if	IN
6745	4933	12	,	,	,
6745	4933	13	however	however	RB
6745	4933	14	,	,	,
6745	4933	15	they	-PRON-	PRP
6745	4933	16	are	be	VBP
6745	4933	17	preferred	prefer	VBN
6745	4933	18	dry	dry	JJ
6745	4933	19	and	and	CC
6745	4933	20	mealy	mealy	JJ
6745	4933	21	,	,	,
6745	4933	22	fifteen	fifteen	CD
6745	4933	23	minutes	minute	NNS
6745	4933	24	less	less	RBR
6745	4933	25	will	will	MD
6745	4933	26	be	be	VB
6745	4933	27	enough	enough	JJ
6745	4933	28	.	.	.
6745	4934	1	French	french	JJ
6745	4934	2	Fried	Fried	NNP
6745	4934	3	Sweet	Sweet	NNP
6745	4934	4	Potatoes	Potatoes	NNPS
6745	4934	5	.	.	.
6745	4935	1	Prepare	prepare	VB
6745	4935	2	and	and	CC
6745	4935	3	fry	fry	VB
6745	4935	4	the	the	DT
6745	4935	5	same	same	JJ
6745	4935	6	as	as	IN
6745	4935	7	the	the	DT
6745	4935	8	white	white	JJ
6745	4935	9	potatoes	potato	NNS
6745	4935	10	.	.	.
6745	4936	1	Or	or	CC
6745	4936	2	,	,	,
6745	4936	3	they	-PRON-	PRP
6745	4936	4	can	can	MD
6745	4936	5	first	first	RB
6745	4936	6	be	be	VB
6745	4936	7	boiled	boil	VBN
6745	4936	8	half	half	PDT
6745	4936	9	an	an	DT
6745	4936	10	hour	hour	NN
6745	4936	11	,	,	,
6745	4936	12	and	and	CC
6745	4936	13	then	then	RB
6745	4936	14	pared	pare	VBD
6745	4936	15	,	,	,
6745	4936	16	cut	cut	VBD
6745	4936	17	and	and	CC
6745	4936	18	fried	fry	VBN
6745	4936	19	as	as	IN
6745	4936	20	directed	direct	VBN
6745	4936	21	.	.	.
6745	4937	1	The	the	DT
6745	4937	2	latter	latter	NN
6745	4937	3	is	be	VBZ
6745	4937	4	the	the	DT
6745	4937	5	better	well	JJR
6745	4937	6	way	way	NN
6745	4937	7	,	,	,
6745	4937	8	as	as	IN
6745	4937	9	they	-PRON-	PRP
6745	4937	10	are	be	VBP
6745	4937	11	liable	liable	JJ
6745	4937	12	to	to	TO
6745	4937	13	be	be	VB
6745	4937	14	a	a	DT
6745	4937	15	little	little	JJ
6745	4937	16	hard	hard	JJ
6745	4937	17	if	if	IN
6745	4937	18	fried	fry	VBN
6745	4937	19	when	when	WRB
6745	4937	20	raw	raw	JJ
6745	4937	21	.	.	.
6745	4938	1	Cold	cold	JJ
6745	4938	2	Boiled	Boiled	NNP
6745	4938	3	Sweet	Sweet	NNP
6745	4938	4	Potatoes	Potatoes	NNPS
6745	4938	5	.	.	.
6745	4939	1	Cut	cut	VB
6745	4939	2	cold	cold	JJ
6745	4939	3	boiled	boil	VBN
6745	4939	4	sweet	sweet	JJ
6745	4939	5	potatoes	potato	NNS
6745	4939	6	in	in	IN
6745	4939	7	thick	thick	JJ
6745	4939	8	slices	slice	NNS
6745	4939	9	,	,	,
6745	4939	10	and	and	CC
6745	4939	11	season	season	NN
6745	4939	12	well	well	RB
6745	4939	13	with	with	IN
6745	4939	14	salt	salt	NN
6745	4939	15	and	and	CC
6745	4939	16	pepper	pepper	NN
6745	4939	17	.	.	.
6745	4940	1	Have	have	VBP
6745	4940	2	the	the	DT
6745	4940	3	bottom	bottom	NN
6745	4940	4	of	of	IN
6745	4940	5	the	the	DT
6745	4940	6	frying	frying	JJ
6745	4940	7	-	-	HYPH
6745	4940	8	pan	pan	NN
6745	4940	9	covered	cover	VBN
6745	4940	10	with	with	IN
6745	4940	11	either	either	DT
6745	4940	12	butter	butter	NN
6745	4940	13	,	,	,
6745	4940	14	or	or	CC
6745	4940	15	pork	pork	NN
6745	4940	16	,	,	,
6745	4940	17	ham	ham	NN
6745	4940	18	or	or	CC
6745	4940	19	chicken	chicken	NN
6745	4940	20	fat	fat	NN
6745	4940	21	.	.	.
6745	4941	1	Put	put	VB
6745	4941	2	enough	enough	JJ
6745	4941	3	of	of	IN
6745	4941	4	the	the	DT
6745	4941	5	sliced	sliced	JJ
6745	4941	6	potatoes	potato	NNS
6745	4941	7	in	in	IN
6745	4941	8	the	the	DT
6745	4941	9	pan	pan	NN
6745	4941	10	to	to	TO
6745	4941	11	just	just	RB
6745	4941	12	cover	cover	VB
6745	4941	13	the	the	DT
6745	4941	14	bottom	bottom	NN
6745	4941	15	.	.	.
6745	4942	1	Brown	Brown	NNP
6745	4942	2	one	one	CD
6745	4942	3	side	side	NN
6745	4942	4	,	,	,
6745	4942	5	and	and	CC
6745	4942	6	turn	turn	VB
6745	4942	7	,	,	,
6745	4942	8	and	and	CC
6745	4942	9	brown	brown	VB
6745	4942	10	the	the	DT
6745	4942	11	other	other	JJ
6745	4942	12	.	.	.
6745	4943	1	Serve	serve	VB
6745	4943	2	in	in	IN
6745	4943	3	a	a	DT
6745	4943	4	hot	hot	JJ
6745	4943	5	dish	dish	NN
6745	4943	6	.	.	.
6745	4944	1	Cold	cold	JJ
6745	4944	2	potatoes	potato	NNS
6745	4944	3	can	can	MD
6745	4944	4	be	be	VB
6745	4944	5	served	serve	VBN
6745	4944	6	in	in	IN
6745	4944	7	cream	cream	NN
6745	4944	8	,	,	,
6745	4944	9	cut	cut	VBN
6745	4944	10	in	in	IN
6745	4944	11	thick	thick	JJ
6745	4944	12	slices	slice	NNS
6745	4944	13	and	and	CC
6745	4944	14	toasted	toast	VBN
6745	4944	15	,	,	,
6745	4944	16	cut	cut	VBN
6745	4944	17	in	in	IN
6745	4944	18	thick	thick	JJ
6745	4944	19	slices	slice	NNS
6745	4944	20	,	,	,
6745	4944	21	dipped	dip	VBN
6745	4944	22	in	in	IN
6745	4944	23	egg	egg	NN
6745	4944	24	and	and	CC
6745	4944	25	bread	bread	NN
6745	4944	26	crumbs	crumb	NNS
6745	4944	27	and	and	CC
6745	4944	28	fried	fry	VBN
6745	4944	29	brown	brown	NN
6745	4944	30	,	,	,
6745	4944	31	and	and	CC
6745	4944	32	can	can	MD
6745	4944	33	be	be	VB
6745	4944	34	fried	fry	VBN
6745	4944	35	in	in	IN
6745	4944	36	batter	batter	NN
6745	4944	37	.	.	.
6745	4945	1	Plain	Plain	NNP
6745	4945	2	Boiled	Boiled	NNP
6745	4945	3	Macaroni	Macaroni	NNP
6745	4945	4	.	.	.
6745	4946	1	Two	two	CD
6745	4946	2	quarts	quart	NNS
6745	4946	3	of	of	IN
6745	4946	4	boiling	boiling	NN
6745	4946	5	water	water	NN
6745	4946	6	,	,	,
6745	4946	7	one	one	CD
6745	4946	8	table	table	NN
6745	4946	9	-	-	HYPH
6745	4946	10	spoonful	spoonful	JJ
6745	4946	11	of	of	IN
6745	4946	12	salt	salt	NN
6745	4946	13	,	,	,
6745	4946	14	and	and	CC
6745	4946	15	twelve	twelve	CD
6745	4946	16	sticks	stick	NNS
6745	4946	17	of	of	IN
6745	4946	18	macaroni	macaroni	NNP
6745	4946	19	.	.	.
6745	4947	1	Break	break	VB
6745	4947	2	and	and	CC
6745	4947	3	wash	wash	VB
6745	4947	4	the	the	DT
6745	4947	5	macaroni	macaroni	NN
6745	4947	6	,	,	,
6745	4947	7	throw	throw	VB
6745	4947	8	it	-PRON-	PRP
6745	4947	9	into	into	IN
6745	4947	10	the	the	DT
6745	4947	11	salt	salt	NN
6745	4947	12	and	and	CC
6745	4947	13	water	water	NN
6745	4947	14	,	,	,
6745	4947	15	and	and	CC
6745	4947	16	boil	boil	NNP
6745	4947	17	_	_	NNP
6745	4947	18	rapidly	rapidly	RB
6745	4947	19	_	_	NNP
6745	4947	20	for	for	IN
6745	4947	21	twenty	twenty	CD
6745	4947	22	-	-	HYPH
6745	4947	23	five	five	CD
6745	4947	24	minutes	minute	NNS
6745	4947	25	.	.	.
6745	4948	1	Pour	pour	VB
6745	4948	2	off	off	IN
6745	4948	3	the	the	DT
6745	4948	4	water	water	NN
6745	4948	5	,	,	,
6745	4948	6	season	season	NN
6745	4948	7	with	with	IN
6745	4948	8	salt	salt	NN
6745	4948	9	,	,	,
6745	4948	10	pepper	pepper	NN
6745	4948	11	and	and	CC
6745	4948	12	butter	butter	NN
6745	4948	13	,	,	,
6745	4948	14	and	and	CC
6745	4948	15	serve	serve	VB
6745	4948	16	.	.	.
6745	4949	1	Macaroni	Macaroni	NNP
6745	4949	2	in	in	IN
6745	4949	3	Gravy	Gravy	NNP
6745	4949	4	.	.	.
6745	4950	1	Twelve	twelve	CD
6745	4950	2	sticks	stick	NNS
6745	4950	3	of	of	IN
6745	4950	4	macaroni	macaroni	NN
6745	4950	5	,	,	,
6745	4950	6	one	one	CD
6745	4950	7	and	and	CC
6745	4950	8	a	a	DT
6745	4950	9	half	half	NN
6745	4950	10	pints	pint	NNS
6745	4950	11	of	of	IN
6745	4950	12	stock	stock	NN
6745	4950	13	,	,	,
6745	4950	14	one	one	CD
6745	4950	15	scant	scant	JJ
6745	4950	16	table	table	NN
6745	4950	17	-	-	HYPH
6745	4950	18	spoonful	spoonful	JJ
6745	4950	19	of	of	IN
6745	4950	20	flour	flour	NN
6745	4950	21	,	,	,
6745	4950	22	one	one	CD
6745	4950	23	generous	generous	JJ
6745	4950	24	table	table	NN
6745	4950	25	-	-	HYPH
6745	4950	26	spoonful	spoonful	JJ
6745	4950	27	of	of	IN
6745	4950	28	butter	butter	NN
6745	4950	29	,	,	,
6745	4950	30	salt	salt	NN
6745	4950	31	,	,	,
6745	4950	32	pepper	pepper	NN
6745	4950	33	.	.	.
6745	4951	1	Break	break	VB
6745	4951	2	and	and	CC
6745	4951	3	wash	wash	VB
6745	4951	4	the	the	DT
6745	4951	5	macaroni	macaroni	NN
6745	4951	6	.	.	.
6745	4952	1	Put	put	VB
6745	4952	2	it	-PRON-	PRP
6745	4952	3	in	in	IN
6745	4952	4	a	a	DT
6745	4952	5	sauce	sauce	NN
6745	4952	6	-	-	HYPH
6745	4952	7	pan	pan	NN
6745	4952	8	with	with	IN
6745	4952	9	the	the	DT
6745	4952	10	stock	stock	NN
6745	4952	11	.	.	.
6745	4953	1	Cover	cover	NN
6745	4953	2	,	,	,
6745	4953	3	and	and	CC
6745	4953	4	simmer	simmer	VB
6745	4953	5	half	half	PDT
6745	4953	6	an	an	DT
6745	4953	7	hour	hour	NN
6745	4953	8	.	.	.
6745	4954	1	Mix	mix	VB
6745	4954	2	the	the	DT
6745	4954	3	butter	butter	NN
6745	4954	4	and	and	CC
6745	4954	5	flour	flour	NN
6745	4954	6	together	together	RB
6745	4954	7	.	.	.
6745	4955	1	Stir	stir	VB
6745	4955	2	this	this	DT
6745	4955	3	and	and	CC
6745	4955	4	the	the	DT
6745	4955	5	seasoning	seasoning	NN
6745	4955	6	in	in	IN
6745	4955	7	with	with	IN
6745	4955	8	the	the	DT
6745	4955	9	macaroni	macaroni	NN
6745	4955	10	.	.	.
6745	4956	1	Simmer	simmer	JJ
6745	4956	2	ten	ten	CD
6745	4956	3	minutes	minute	NNS
6745	4956	4	longer	long	RBR
6745	4956	5	,	,	,
6745	4956	6	and	and	CC
6745	4956	7	serve	serve	VB
6745	4956	8	.	.	.
6745	4957	1	A	a	DT
6745	4957	2	table	table	NN
6745	4957	3	-	-	HYPH
6745	4957	4	spoonful	spoonful	JJ
6745	4957	5	of	of	IN
6745	4957	6	grated	grate	VBN
6745	4957	7	cheese	cheese	NN
6745	4957	8	may	may	MD
6745	4957	9	be	be	VB
6745	4957	10	added	add	VBN
6745	4957	11	.	.	.
6745	4958	1	Macaroni	macaroni	VB
6745	4958	2	with	with	IN
6745	4958	3	Cream	Cream	NNP
6745	4958	4	Sauce	Sauce	NNP
6745	4958	5	.	.	.
6745	4959	1	Boil	Boil	NNP
6745	4959	2	the	the	DT
6745	4959	3	macaroni	macaroni	NN
6745	4959	4	as	as	IN
6745	4959	5	directed	direct	VBN
6745	4959	6	for	for	IN
6745	4959	7	the	the	DT
6745	4959	8	plain	plain	JJ
6745	4959	9	boiled	boiled	JJ
6745	4959	10	dish	dish	NN
6745	4959	11	.	.	.
6745	4960	1	Drain	drain	VB
6745	4960	2	,	,	,
6745	4960	3	and	and	CC
6745	4960	4	serve	serve	VB
6745	4960	5	with	with	IN
6745	4960	6	half	half	PDT
6745	4960	7	a	a	DT
6745	4960	8	pint	pint	NN
6745	4960	9	of	of	IN
6745	4960	10	cream	cream	NN
6745	4960	11	sauce	sauce	NN
6745	4960	12	.	.	.
6745	4961	1	Macaroni	macaroni	VB
6745	4961	2	with	with	IN
6745	4961	3	Tomato	Tomato	NNP
6745	4961	4	Sauce	Sauce	NNP
6745	4961	5	.	.	.
6745	4962	1	Boil	Boil	NNP
6745	4962	2	and	and	CC
6745	4962	3	drain	drain	VB
6745	4962	4	as	as	IN
6745	4962	5	directed	direct	VBN
6745	4962	6	for	for	IN
6745	4962	7	plain	plain	RB
6745	4962	8	boiled	boiled	JJ
6745	4962	9	macaroni	macaroni	NN
6745	4962	10	.	.	.
6745	4963	1	Pour	pour	VB
6745	4963	2	over	over	IN
6745	4963	3	it	-PRON-	PRP
6745	4963	4	one	one	CD
6745	4963	5	pint	pint	NN
6745	4963	6	of	of	IN
6745	4963	7	tomato	tomato	NN
6745	4963	8	sauce	sauce	NN
6745	4963	9	.	.	.
6745	4964	1	Macaroni	macaroni	VB
6745	4964	2	with	with	IN
6745	4964	3	Cheese	Cheese	NNP
6745	4964	4	.	.	.
6745	4965	1	Prepare	prepare	VB
6745	4965	2	the	the	DT
6745	4965	3	macaroni	macaroni	NN
6745	4965	4	with	with	IN
6745	4965	5	the	the	DT
6745	4965	6	cream	cream	NN
6745	4965	7	sauce	sauce	NN
6745	4965	8	.	.	.
6745	4966	1	Turn	turn	VB
6745	4966	2	into	into	IN
6745	4966	3	a	a	DT
6745	4966	4	buttered	butter	VBN
6745	4966	5	escalop	escalop	NN
6745	4966	6	dish	dish	NN
6745	4966	7	.	.	.
6745	4967	1	Have	have	VBP
6745	4967	2	half	half	PDT
6745	4967	3	a	a	DT
6745	4967	4	cupful	cupful	NN
6745	4967	5	of	of	IN
6745	4967	6	grated	grate	VBN
6745	4967	7	cheese	cheese	NN
6745	4967	8	and	and	CC
6745	4967	9	half	half	PDT
6745	4967	10	a	a	DT
6745	4967	11	cupful	cupful	NN
6745	4967	12	of	of	IN
6745	4967	13	bread	bread	NN
6745	4967	14	crumbs	crumb	NNS
6745	4967	15	mixed	mixed	JJ
6745	4967	16	.	.	.
6745	4968	1	Sprinkle	sprinkle	VB
6745	4968	2	over	over	IN
6745	4968	3	the	the	DT
6745	4968	4	macaroni	macaroni	NN
6745	4968	5	,	,	,
6745	4968	6	and	and	CC
6745	4968	7	place	place	NN
6745	4968	8	in	in	IN
6745	4968	9	the	the	DT
6745	4968	10	oven	oven	NNP
6745	4968	11	and	and	CC
6745	4968	12	brown	brown	NNP
6745	4968	13	.	.	.
6745	4969	1	It	-PRON-	PRP
6745	4969	2	will	will	MD
6745	4969	3	take	take	VB
6745	4969	4	about	about	RB
6745	4969	5	twenty	twenty	CD
6745	4969	6	minutes	minute	NNS
6745	4969	7	.	.	.
6745	4970	1	Macaroni	Macaroni	NNP
6745	4970	2	à	à	NNP
6745	4970	3	l'Italienne	l'Italienne	NNP
6745	4970	4	.	.	.
6745	4971	1	Twelve	twelve	CD
6745	4971	2	sticks	stick	NNS
6745	4971	3	of	of	IN
6745	4971	4	macaroni	macaroni	NN
6745	4971	5	(	(	-LRB-
6745	4971	6	a	a	DT
6745	4971	7	quarter	quarter	NN
6745	4971	8	of	of	IN
6745	4971	9	a	a	DT
6745	4971	10	pound	pound	NN
6745	4971	11	)	)	-RRB-
6745	4971	12	,	,	,
6745	4971	13	half	half	PDT
6745	4971	14	a	a	DT
6745	4971	15	pint	pint	NN
6745	4971	16	of	of	IN
6745	4971	17	milk	milk	NN
6745	4971	18	,	,	,
6745	4971	19	two	two	CD
6745	4971	20	table	table	NN
6745	4971	21	-	-	HYPH
6745	4971	22	spoonfuls	spoonful	NNS
6745	4971	23	of	of	IN
6745	4971	24	cream	cream	NN
6745	4971	25	,	,	,
6745	4971	26	two	two	CD
6745	4971	27	of	of	IN
6745	4971	28	butter	butter	NN
6745	4971	29	,	,	,
6745	4971	30	one	one	CD
6745	4971	31	of	of	IN
6745	4971	32	flour	flour	NN
6745	4971	33	,	,	,
6745	4971	34	some	some	DT
6745	4971	35	salt	salt	NN
6745	4971	36	,	,	,
6745	4971	37	white	white	JJ
6745	4971	38	pepper	pepper	NN
6745	4971	39	and	and	CC
6745	4971	40	cayenne	cayenne	NN
6745	4971	41	,	,	,
6745	4971	42	and	and	CC
6745	4971	43	a	a	DT
6745	4971	44	quarter	quarter	NN
6745	4971	45	of	of	IN
6745	4971	46	a	a	DT
6745	4971	47	pound	pound	NN
6745	4971	48	of	of	IN
6745	4971	49	cheese	cheese	NN
6745	4971	50	.	.	.
6745	4972	1	Break	break	VB
6745	4972	2	and	and	CC
6745	4972	3	wash	wash	VB
6745	4972	4	the	the	DT
6745	4972	5	macaroni	macaroni	NN
6745	4972	6	,	,	,
6745	4972	7	and	and	CC
6745	4972	8	boil	boil	VB
6745	4972	9	it	-PRON-	PRP
6745	4972	10	rapidly	rapidly	RB
6745	4972	11	for	for	IN
6745	4972	12	twenty	twenty	CD
6745	4972	13	minutes	minute	NNS
6745	4972	14	in	in	IN
6745	4972	15	two	two	CD
6745	4972	16	quarts	quart	NNS
6745	4972	17	of	of	IN
6745	4972	18	water	water	NN
6745	4972	19	.	.	.
6745	4973	1	Put	put	VB
6745	4973	2	the	the	DT
6745	4973	3	milk	milk	NN
6745	4973	4	on	on	RP
6745	4973	5	in	in	IN
6745	4973	6	the	the	DT
6745	4973	7	double	double	JJ
6745	4973	8	boiler	boiler	NN
6745	4973	9	.	.	.
6745	4974	1	Mix	mix	VB
6745	4974	2	the	the	DT
6745	4974	3	butter	butter	NN
6745	4974	4	and	and	CC
6745	4974	5	flour	flour	NN
6745	4974	6	together	together	RB
6745	4974	7	,	,	,
6745	4974	8	and	and	CC
6745	4974	9	stir	stir	VB
6745	4974	10	into	into	IN
6745	4974	11	the	the	DT
6745	4974	12	boiling	boiling	NN
6745	4974	13	milk	milk	NN
6745	4974	14	.	.	.
6745	4975	1	Add	add	VB
6745	4975	2	the	the	DT
6745	4975	3	seasoning	seasoning	NN
6745	4975	4	,	,	,
6745	4975	5	cream	cream	NN
6745	4975	6	and	and	CC
6745	4975	7	cheese	cheese	NN
6745	4975	8	.	.	.
6745	4976	1	Drain	drain	VB
6745	4976	2	,	,	,
6745	4976	3	and	and	CC
6745	4976	4	dish	dish	VB
6745	4976	5	the	the	DT
6745	4976	6	macaroni	macaroni	NN
6745	4976	7	.	.	.
6745	4977	1	Pour	pour	VB
6745	4977	2	the	the	DT
6745	4977	3	sauce	sauce	NN
6745	4977	4	over	over	IN
6745	4977	5	it	-PRON-	PRP
6745	4977	6	,	,	,
6745	4977	7	and	and	CC
6745	4977	8	serve	serve	VB
6745	4977	9	immediately	immediately	RB
6745	4977	10	.	.	.
6745	4978	1	One	one	CD
6745	4978	2	table	table	NN
6745	4978	3	-	-	HYPH
6745	4978	4	spoonful	spoonful	JJ
6745	4978	5	of	of	IN
6745	4978	6	mustard	mustard	NN
6745	4978	7	can	can	MD
6745	4978	8	be	be	VB
6745	4978	9	stirred	stir	VBN
6745	4978	10	into	into	IN
6745	4978	11	the	the	DT
6745	4978	12	sauce	sauce	NN
6745	4978	13	if	if	IN
6745	4978	14	you	-PRON-	PRP
6745	4978	15	like	like	VBP
6745	4978	16	.	.	.
6745	4979	1	If	if	IN
6745	4979	2	the	the	DT
6745	4979	3	sauce	sauce	NN
6745	4979	4	and	and	CC
6745	4979	5	macaroni	macaroni	NNP
6745	4979	6	are	be	VBP
6745	4979	7	allowed	allow	VBN
6745	4979	8	to	to	TO
6745	4979	9	stand	stand	VB
6745	4979	10	long	long	RB
6745	4979	11	after	after	IN
6745	4979	12	they	-PRON-	PRP
6745	4979	13	are	be	VBP
6745	4979	14	put	put	VBN
6745	4979	15	together	together	RB
6745	4979	16	the	the	DT
6745	4979	17	dish	dish	NN
6745	4979	18	will	will	MD
6745	4979	19	be	be	VB
6745	4979	20	spoiled	spoil	VBN
6745	4979	21	.	.	.
6745	4980	1	If	if	IN
6745	4980	2	they	-PRON-	PRP
6745	4980	3	can	can	MD
6745	4980	4	not	not	RB
6745	4980	5	be	be	VB
6745	4980	6	served	serve	VBN
6745	4980	7	immediately	immediately	RB
6745	4980	8	,	,	,
6745	4980	9	keep	keep	VB
6745	4980	10	both	both	CC
6745	4980	11	hot	hot	JJ
6745	4980	12	in	in	IN
6745	4980	13	separate	separate	JJ
6745	4980	14	dishes	dish	NNS
6745	4980	15	.	.	.
6745	4981	1	Stuffed	Stuffed	NNP
6745	4981	2	Tomatoes	Tomatoes	NNP
6745	4981	3	.	.	.
6745	4982	1	Twelve	twelve	CD
6745	4982	2	large	large	JJ
6745	4982	3	,	,	,
6745	4982	4	smooth	smooth	JJ
6745	4982	5	tomatoes	tomato	NNS
6745	4982	6	,	,	,
6745	4982	7	one	one	CD
6745	4982	8	teaspoonful	teaspoonful	NN
6745	4982	9	of	of	IN
6745	4982	10	salt	salt	NN
6745	4982	11	,	,	,
6745	4982	12	a	a	DT
6745	4982	13	little	little	JJ
6745	4982	14	pepper	pepper	NN
6745	4982	15	,	,	,
6745	4982	16	one	one	CD
6745	4982	17	table	table	NN
6745	4982	18	-	-	HYPH
6745	4982	19	spoonful	spoonful	JJ
6745	4982	20	of	of	IN
6745	4982	21	butter	butter	NN
6745	4982	22	,	,	,
6745	4982	23	one	one	CD
6745	4982	24	of	of	IN
6745	4982	25	sugar	sugar	NN
6745	4982	26	,	,	,
6745	4982	27	one	one	CD
6745	4982	28	cupful	cupful	NN
6745	4982	29	of	of	IN
6745	4982	30	bread	bread	NN
6745	4982	31	crumbs	crumb	NNS
6745	4982	32	,	,	,
6745	4982	33	one	one	CD
6745	4982	34	teaspoonful	teaspoonful	NN
6745	4982	35	of	of	IN
6745	4982	36	onion	onion	NN
6745	4982	37	juice	juice	NN
6745	4982	38	.	.	.
6745	4983	1	Arrange	arrange	VB
6745	4983	2	the	the	DT
6745	4983	3	tomatoes	tomato	NNS
6745	4983	4	in	in	IN
6745	4983	5	a	a	DT
6745	4983	6	baking	baking	NN
6745	4983	7	pan	pan	NN
6745	4983	8	.	.	.
6745	4984	1	Cut	cut	VB
6745	4984	2	a	a	DT
6745	4984	3	thin	thin	JJ
6745	4984	4	slice	slice	NN
6745	4984	5	from	from	IN
6745	4984	6	the	the	DT
6745	4984	7	smooth	smooth	JJ
6745	4984	8	end	end	NN
6745	4984	9	of	of	IN
6745	4984	10	each	each	DT
6745	4984	11	.	.	.
6745	4985	1	With	with	IN
6745	4985	2	a	a	DT
6745	4985	3	small	small	JJ
6745	4985	4	spoon	spoon	NN
6745	4985	5	,	,	,
6745	4985	6	scoop	scoop	VB
6745	4985	7	out	out	RB
6745	4985	8	as	as	RB
6745	4985	9	much	much	JJ
6745	4985	10	of	of	IN
6745	4985	11	the	the	DT
6745	4985	12	pulp	pulp	NN
6745	4985	13	and	and	CC
6745	4985	14	juice	juice	NN
6745	4985	15	as	as	IN
6745	4985	16	possible	possible	JJ
6745	4985	17	without	without	IN
6745	4985	18	injuring	injure	VBG
6745	4985	19	the	the	DT
6745	4985	20	shape	shape	NN
6745	4985	21	.	.	.
6745	4986	1	When	when	WRB
6745	4986	2	all	all	DT
6745	4986	3	have	have	VBP
6745	4986	4	been	be	VBN
6745	4986	5	treated	treat	VBN
6745	4986	6	in	in	IN
6745	4986	7	this	this	DT
6745	4986	8	way	way	NN
6745	4986	9	,	,	,
6745	4986	10	mix	mix	VB
6745	4986	11	the	the	DT
6745	4986	12	pulp	pulp	NN
6745	4986	13	and	and	CC
6745	4986	14	juice	juice	NN
6745	4986	15	with	with	IN
6745	4986	16	the	the	DT
6745	4986	17	other	other	JJ
6745	4986	18	ingredients	ingredient	NNS
6745	4986	19	,	,	,
6745	4986	20	and	and	CC
6745	4986	21	fill	fill	VB
6745	4986	22	the	the	DT
6745	4986	23	tomatoes	tomato	NNS
6745	4986	24	with	with	IN
6745	4986	25	this	this	DT
6745	4986	26	mixture	mixture	NN
6745	4986	27	.	.	.
6745	4987	1	Put	put	VB
6745	4987	2	on	on	RP
6745	4987	3	the	the	DT
6745	4987	4	tops	top	NNS
6745	4987	5	,	,	,
6745	4987	6	and	and	CC
6745	4987	7	bake	bake	VB
6745	4987	8	slowly	slowly	RB
6745	4987	9	three-	three-	JJ
6745	4987	10	quarters	quarter	NNS
6745	4987	11	of	of	IN
6745	4987	12	an	an	DT
6745	4987	13	hour	hour	NN
6745	4987	14	.	.	.
6745	4988	1	Slide	slide	VB
6745	4988	2	the	the	DT
6745	4988	3	cake	cake	NN
6745	4988	4	turner	turner	NN
6745	4988	5	under	under	IN
6745	4988	6	the	the	DT
6745	4988	7	tomatoes	tomato	NNS
6745	4988	8	and	and	CC
6745	4988	9	lift	lift	VB
6745	4988	10	gently	gently	RB
6745	4988	11	on	on	RB
6745	4988	12	to	to	IN
6745	4988	13	a	a	DT
6745	4988	14	flat	flat	JJ
6745	4988	15	dish	dish	NN
6745	4988	16	.	.	.
6745	4989	1	Garnish	garnish	VB
6745	4989	2	with	with	IN
6745	4989	3	parsley	parsley	NN
6745	4989	4	,	,	,
6745	4989	5	and	and	CC
6745	4989	6	serve	serve	VB
6745	4989	7	.	.	.
6745	4990	1	Stuffed	Stuffed	NNP
6745	4990	2	Tomatoes	Tomatoes	NNP
6745	4990	3	,	,	,
6745	4990	4	No	no	DT
6745	4990	5	2	2	CD
6745	4990	6	.	.	.
6745	4991	1	Twelve	twelve	CD
6745	4991	2	tomatoes	tomato	NNS
6745	4991	3	,	,	,
6745	4991	4	two	two	CD
6745	4991	5	cupfuls	cupful	NNS
6745	4991	6	of	of	IN
6745	4991	7	bread	bread	NN
6745	4991	8	crumbs	crumb	NNS
6745	4991	9	,	,	,
6745	4991	10	one	one	CD
6745	4991	11	of	of	IN
6745	4991	12	stock	stock	NN
6745	4991	13	,	,	,
6745	4991	14	four	four	CD
6745	4991	15	table	table	NN
6745	4991	16	-	-	HYPH
6745	4991	17	spoonfuls	spoonful	NNS
6745	4991	18	of	of	IN
6745	4991	19	butter	butter	NN
6745	4991	20	,	,	,
6745	4991	21	one	one	CD
6745	4991	22	of	of	IN
6745	4991	23	flour	flour	NN
6745	4991	24	,	,	,
6745	4991	25	salt	salt	NN
6745	4991	26	,	,	,
6745	4991	27	pepper	pepper	NN
6745	4991	28	,	,	,
6745	4991	29	one	one	CD
6745	4991	30	teaspoonful	teaspoonful	NN
6745	4991	31	of	of	IN
6745	4991	32	onion	onion	NN
6745	4991	33	juice	juice	NN
6745	4991	34	.	.	.
6745	4992	1	Cut	cut	NN
6745	4992	2	slices	slice	NNS
6745	4992	3	from	from	IN
6745	4992	4	the	the	DT
6745	4992	5	stem	stem	NN
6745	4992	6	end	end	NN
6745	4992	7	of	of	IN
6745	4992	8	the	the	DT
6745	4992	9	tomatoes	tomato	NNS
6745	4992	10	.	.	.
6745	4993	1	Remove	remove	VB
6745	4993	2	the	the	DT
6745	4993	3	juice	juice	NN
6745	4993	4	and	and	CC
6745	4993	5	pulp	pulp	NN
6745	4993	6	with	with	IN
6745	4993	7	a	a	DT
6745	4993	8	spoon	spoon	NN
6745	4993	9	,	,	,
6745	4993	10	and	and	CC
6745	4993	11	dredge	dredge	VB
6745	4993	12	the	the	DT
6745	4993	13	inside	inside	NN
6745	4993	14	with	with	IN
6745	4993	15	salt	salt	NN
6745	4993	16	and	and	CC
6745	4993	17	pepper	pepper	NN
6745	4993	18	.	.	.
6745	4994	1	Put	put	VB
6745	4994	2	two	two	CD
6745	4994	3	table	table	NN
6745	4994	4	-	-	HYPH
6745	4994	5	spoonfuls	spoonful	NNS
6745	4994	6	of	of	IN
6745	4994	7	the	the	DT
6745	4994	8	butter	butter	NN
6745	4994	9	in	in	IN
6745	4994	10	a	a	DT
6745	4994	11	frying	frying	JJ
6745	4994	12	-	-	HYPH
6745	4994	13	pan	pan	NN
6745	4994	14	,	,	,
6745	4994	15	and	and	CC
6745	4994	16	when	when	WRB
6745	4994	17	hot	hot	JJ
6745	4994	18	,	,	,
6745	4994	19	stir	stir	VBP
6745	4994	20	in	in	IN
6745	4994	21	the	the	DT
6745	4994	22	bread	bread	NN
6745	4994	23	crumbs	crumb	VBZ
6745	4994	24	.	.	.
6745	4995	1	Stir	stir	VB
6745	4995	2	constantly	constantly	RB
6745	4995	3	until	until	IN
6745	4995	4	they	-PRON-	PRP
6745	4995	5	are	be	VBP
6745	4995	6	brown	brown	JJ
6745	4995	7	and	and	CC
6745	4995	8	crisp	crisp	JJ
6745	4995	9	,	,	,
6745	4995	10	and	and	CC
6745	4995	11	fill	fill	VB
6745	4995	12	the	the	DT
6745	4995	13	tomatoes	tomato	NNS
6745	4995	14	with	with	IN
6745	4995	15	them	-PRON-	PRP
6745	4995	16	.	.	.
6745	4996	1	Cover	cover	VB
6745	4996	2	the	the	DT
6745	4996	3	openings	opening	NNS
6745	4996	4	with	with	IN
6745	4996	5	fresh	fresh	JJ
6745	4996	6	crumbs	crumb	NNS
6745	4996	7	and	and	CC
6745	4996	8	bits	bit	NNS
6745	4996	9	of	of	IN
6745	4996	10	butter	butter	NN
6745	4996	11	.	.	.
6745	4997	1	Bake	bake	VB
6745	4997	2	slowly	slowly	RB
6745	4997	3	half	half	PDT
6745	4997	4	an	an	DT
6745	4997	5	hour	hour	NN
6745	4997	6	.	.	.
6745	4998	1	Fifteen	fifteen	CD
6745	4998	2	minutes	minute	NNS
6745	4998	3	before	before	IN
6745	4998	4	the	the	DT
6745	4998	5	tomatoes	tomato	NNS
6745	4998	6	are	be	VBP
6745	4998	7	done	do	VBN
6745	4998	8	,	,	,
6745	4998	9	make	make	VB
6745	4998	10	the	the	DT
6745	4998	11	sauce	sauce	NN
6745	4998	12	in	in	IN
6745	4998	13	this	this	DT
6745	4998	14	manner	manner	NN
6745	4998	15	:	:	:
6745	4998	16	Put	put	VB
6745	4998	17	one	one	CD
6745	4998	18	table	table	NN
6745	4998	19	-	-	HYPH
6745	4998	20	spoonful	spoonful	JJ
6745	4998	21	of	of	IN
6745	4998	22	butter	butter	NN
6745	4998	23	in	in	IN
6745	4998	24	the	the	DT
6745	4998	25	frying	frying	NN
6745	4998	26	-	-	HYPH
6745	4998	27	pan	pan	NN
6745	4998	28	,	,	,
6745	4998	29	and	and	CC
6745	4998	30	when	when	WRB
6745	4998	31	hot	hot	JJ
6745	4998	32	,	,	,
6745	4998	33	add	add	VB
6745	4998	34	the	the	DT
6745	4998	35	flour	flour	NN
6745	4998	36	.	.	.
6745	4999	1	Stir	stir	VB
6745	4999	2	until	until	IN
6745	4999	3	brown	brown	JJ
6745	4999	4	and	and	CC
6745	4999	5	smooth	smooth	JJ
6745	4999	6	;	;	:
6745	4999	7	then	then	RB
6745	4999	8	add	add	VB
6745	4999	9	the	the	DT
6745	4999	10	stock	stock	NN
6745	4999	11	,	,	,
6745	4999	12	tomato	tomato	NNP
6745	4999	13	juice	juice	NN
6745	4999	14	and	and	CC
6745	4999	15	pulp	pulp	NN
6745	4999	16	.	.	.
6745	5000	1	Stir	stir	VB
6745	5000	2	until	until	IN
6745	5000	3	it	-PRON-	PRP
6745	5000	4	boils	boil	VBZ
6745	5000	5	up	up	RP
6745	5000	6	,	,	,
6745	5000	7	and	and	CC
6745	5000	8	add	add	VB
6745	5000	9	the	the	DT
6745	5000	10	onion	onion	NN
6745	5000	11	juice	juice	NN
6745	5000	12	,	,	,
6745	5000	13	salt	salt	NN
6745	5000	14	and	and	CC
6745	5000	15	pepper	pepper	NN
6745	5000	16	.	.	.
6745	5001	1	Simmer	simmer	JJ
6745	5001	2	ten	ten	CD
6745	5001	3	minutes	minute	NNS
6745	5001	4	,	,	,
6745	5001	5	and	and	CC
6745	5001	6	strain	strain	VB
6745	5001	7	.	.	.
6745	5002	1	Lift	lift	VB
6745	5002	2	the	the	DT
6745	5002	3	tomatoes	tomato	NNS
6745	5002	4	on	on	RP
6745	5002	5	to	to	IN
6745	5002	6	a	a	DT
6745	5002	7	flat	flat	JJ
6745	5002	8	dish	dish	NN
6745	5002	9	,	,	,
6745	5002	10	with	with	IN
6745	5002	11	the	the	DT
6745	5002	12	cake	cake	NN
6745	5002	13	turner	turner	NN
6745	5002	14	.	.	.
6745	5003	1	Pour	pour	VB
6745	5003	2	the	the	DT
6745	5003	3	sauce	sauce	NN
6745	5003	4	around	around	RB
6745	5003	5	,	,	,
6745	5003	6	garnish	garnish	VBP
6745	5003	7	with	with	IN
6745	5003	8	parsley	parsley	NN
6745	5003	9	,	,	,
6745	5003	10	and	and	CC
6745	5003	11	serve	serve	VB
6745	5003	12	.	.	.
6745	5004	1	Any	any	DT
6745	5004	2	kind	kind	NN
6745	5004	3	of	of	IN
6745	5004	4	meat	meat	NN
6745	5004	5	,	,	,
6745	5004	6	chopped	chop	VBD
6745	5004	7	fine	fine	JJ
6745	5004	8	and	and	CC
6745	5004	9	seasoned	season	VBD
6745	5004	10	highly	highly	RB
6745	5004	11	,	,	,
6745	5004	12	can	can	MD
6745	5004	13	be	be	VB
6745	5004	14	used	use	VBN
6745	5004	15	in	in	IN
6745	5004	16	place	place	NN
6745	5004	17	of	of	IN
6745	5004	18	the	the	DT
6745	5004	19	crumbs	crumb	NNS
6745	5004	20	.	.	.
6745	5005	1	Escaloped	Escaloped	NNP
6745	5005	2	Tomatoes	Tomatoes	NNPS
6745	5005	3	.	.	.
6745	5006	1	One	one	CD
6745	5006	2	pint	pint	NN
6745	5006	3	of	of	IN
6745	5006	4	fresh	fresh	JJ
6745	5006	5	or	or	CC
6745	5006	6	canned	canned	JJ
6745	5006	7	tomatoes	tomato	NNS
6745	5006	8	,	,	,
6745	5006	9	one	one	CD
6745	5006	10	generous	generous	JJ
6745	5006	11	pint	pint	NN
6745	5006	12	of	of	IN
6745	5006	13	bread	bread	NN
6745	5006	14	crumbs	crumb	NNS
6745	5006	15	,	,	,
6745	5006	16	three	three	CD
6745	5006	17	table	table	NN
6745	5006	18	-	-	HYPH
6745	5006	19	spoonfuls	spoonful	NNS
6745	5006	20	of	of	IN
6745	5006	21	butter	butter	NN
6745	5006	22	,	,	,
6745	5006	23	one	one	CD
6745	5006	24	of	of	IN
6745	5006	25	sugar	sugar	NN
6745	5006	26	,	,	,
6745	5006	27	one	one	CD
6745	5006	28	scant	scant	JJ
6745	5006	29	table	table	NN
6745	5006	30	-	-	HYPH
6745	5006	31	spoonful	spoonful	JJ
6745	5006	32	of	of	IN
6745	5006	33	salt	salt	NN
6745	5006	34	,	,	,
6745	5006	35	one	one	CD
6745	5006	36	-	-	HYPH
6745	5006	37	fourth	fourth	NN
6745	5006	38	of	of	IN
6745	5006	39	a	a	DT
6745	5006	40	teaspoonful	teaspoonful	NN
6745	5006	41	of	of	IN
6745	5006	42	pepper	pepper	NN
6745	5006	43	.	.	.
6745	5007	1	Put	put	VB
6745	5007	2	a	a	DT
6745	5007	3	layer	layer	NN
6745	5007	4	of	of	IN
6745	5007	5	the	the	DT
6745	5007	6	tomato	tomato	NN
6745	5007	7	in	in	IN
6745	5007	8	an	an	DT
6745	5007	9	escalop	escalop	NN
6745	5007	10	dish	dish	NN
6745	5007	11	.	.	.
6745	5008	1	Dredge	dredge	NN
6745	5008	2	with	with	IN
6745	5008	3	salt	salt	NN
6745	5008	4	and	and	CC
6745	5008	5	pepper	pepper	NN
6745	5008	6	,	,	,
6745	5008	7	and	and	CC
6745	5008	8	dot	dot	NN
6745	5008	9	butter	butter	NN
6745	5008	10	here	here	RB
6745	5008	11	and	and	CC
6745	5008	12	there	there	RB
6745	5008	13	.	.	.
6745	5009	1	Now	now	RB
6745	5009	2	put	put	VBN
6745	5009	3	in	in	RP
6745	5009	4	a	a	DT
6745	5009	5	layer	layer	NN
6745	5009	6	of	of	IN
6745	5009	7	crumbs	crumb	NNS
6745	5009	8	.	.	.
6745	5010	1	Continue	continue	VB
6745	5010	2	this	this	DT
6745	5010	3	until	until	IN
6745	5010	4	all	all	PDT
6745	5010	5	the	the	DT
6745	5010	6	ingredients	ingredient	NNS
6745	5010	7	are	be	VBP
6745	5010	8	used	use	VBN
6745	5010	9	,	,	,
6745	5010	10	having	have	VBG
6745	5010	11	crumbs	crumb	NNS
6745	5010	12	and	and	CC
6745	5010	13	butter	butter	NN
6745	5010	14	for	for	IN
6745	5010	15	the	the	DT
6745	5010	16	last	last	JJ
6745	5010	17	layer	layer	NN
6745	5010	18	.	.	.
6745	5011	1	If	if	IN
6745	5011	2	fresh	fresh	JJ
6745	5011	3	tomatoes	tomato	NNS
6745	5011	4	have	have	VBP
6745	5011	5	been	be	VBN
6745	5011	6	used	use	VBN
6745	5011	7	,	,	,
6745	5011	8	bake	bake	VB
6745	5011	9	one	one	CD
6745	5011	10	hour	hour	NN
6745	5011	11	,	,	,
6745	5011	12	but	but	CC
6745	5011	13	if	if	IN
6745	5011	14	canned	can	VBN
6745	5011	15	,	,	,
6745	5011	16	bake	bake	VBP
6745	5011	17	half	half	PDT
6745	5011	18	an	an	DT
6745	5011	19	hour	hour	NN
6745	5011	20	.	.	.
6745	5012	1	Broiled	Broiled	NNP
6745	5012	2	Tomatoes	Tomatoes	NNP
6745	5012	3	.	.	.
6745	5013	1	Cut	cut	VB
6745	5013	2	the	the	DT
6745	5013	3	tomatoes	tomato	NNS
6745	5013	4	in	in	IN
6745	5013	5	halves	half	NNS
6745	5013	6	.	.	.
6745	5014	1	Sprinkle	sprinkle	VB
6745	5014	2	the	the	DT
6745	5014	3	inside	inside	NN
6745	5014	4	of	of	IN
6745	5014	5	the	the	DT
6745	5014	6	slices	slice	NNS
6745	5014	7	with	with	IN
6745	5014	8	_	_	NNP
6745	5014	9	fine	fine	JJ
6745	5014	10	_	_	NNP
6745	5014	11	bread	bread	NN
6745	5014	12	crumbs	crumb	VBZ
6745	5014	13	,	,	,
6745	5014	14	salt	salt	NN
6745	5014	15	and	and	CC
6745	5014	16	pepper	pepper	NN
6745	5014	17	.	.	.
6745	5015	1	Place	place	VB
6745	5015	2	them	-PRON-	PRP
6745	5015	3	in	in	IN
6745	5015	4	the	the	DT
6745	5015	5	double	double	JJ
6745	5015	6	broiler	broiler	NN
6745	5015	7	,	,	,
6745	5015	8	and	and	CC
6745	5015	9	broil	broil	VB
6745	5015	10	over	over	RP
6745	5015	11	the	the	DT
6745	5015	12	fire	fire	NN
6745	5015	13	for	for	IN
6745	5015	14	ten	ten	CD
6745	5015	15	minutes	minute	NNS
6745	5015	16	,	,	,
6745	5015	17	having	have	VBG
6745	5015	18	the	the	DT
6745	5015	19	outside	outside	NN
6745	5015	20	next	next	IN
6745	5015	21	the	the	DT
6745	5015	22	fire	fire	NN
6745	5015	23	.	.	.
6745	5016	1	Carefully	carefully	RB
6745	5016	2	slip	slip	VB
6745	5016	3	them	-PRON-	PRP
6745	5016	4	on	on	IN
6745	5016	5	a	a	DT
6745	5016	6	hot	hot	JJ
6745	5016	7	dish	dish	NN
6745	5016	8	(	(	-LRB-
6745	5016	9	stone	stone	NNP
6745	5016	10	china	china	NNP
6745	5016	11	)	)	-RRB-
6745	5016	12	,	,	,
6745	5016	13	and	and	CC
6745	5016	14	put	put	VBD
6745	5016	15	bits	bit	NNS
6745	5016	16	of	of	IN
6745	5016	17	butter	butter	NN
6745	5016	18	here	here	RB
6745	5016	19	and	and	CC
6745	5016	20	there	there	RB
6745	5016	21	on	on	IN
6745	5016	22	each	each	DT
6745	5016	23	slice	slice	NN
6745	5016	24	.	.	.
6745	5017	1	Put	put	VB
6745	5017	2	the	the	DT
6745	5017	3	dish	dish	NN
6745	5017	4	in	in	IN
6745	5017	5	the	the	DT
6745	5017	6	oven	oven	NN
6745	5017	7	for	for	IN
6745	5017	8	ten	ten	CD
6745	5017	9	minutes	minute	NNS
6745	5017	10	,	,	,
6745	5017	11	and	and	CC
6745	5017	12	then	then	RB
6745	5017	13	serve	serve	VB
6745	5017	14	.	.	.
6745	5018	1	Or	or	CC
6745	5018	2	,	,	,
6745	5018	3	if	if	IN
6745	5018	4	you	-PRON-	PRP
6745	5018	5	have	have	VBP
6745	5018	6	a	a	DT
6745	5018	7	range	range	NN
6745	5018	8	or	or	CC
6745	5018	9	gas	gas	NN
6745	5018	10	stove	stove	NN
6745	5018	11	,	,	,
6745	5018	12	brown	brown	JJ
6745	5018	13	before	before	IN
6745	5018	14	the	the	DT
6745	5018	15	fire	fire	NN
6745	5018	16	or	or	CC
6745	5018	17	under	under	IN
6745	5018	18	the	the	DT
6745	5018	19	gas	gas	NN
6745	5018	20	.	.	.
6745	5019	1	Fried	Fried	NNP
6745	5019	2	Tomatoes	Tomatoes	NNPS
6745	5019	3	.	.	.
6745	5020	1	Slice	slice	VB
6745	5020	2	ripe	ripe	JJ
6745	5020	3	tomatoes	tomato	NNS
6745	5020	4	and	and	CC
6745	5020	5	dip	dip	VB
6745	5020	6	them	-PRON-	PRP
6745	5020	7	in	in	IN
6745	5020	8	well	well	RB
6745	5020	9	-	-	HYPH
6745	5020	10	beaten	beat	VBN
6745	5020	11	eggs	egg	NNS
6745	5020	12	,	,	,
6745	5020	13	which	which	WDT
6745	5020	14	have	have	VBP
6745	5020	15	been	be	VBN
6745	5020	16	seasoned	season	VBN
6745	5020	17	with	with	IN
6745	5020	18	salt	salt	NN
6745	5020	19	,	,	,
6745	5020	20	pepper	pepper	NN
6745	5020	21	and	and	CC
6745	5020	22	sugar	sugar	NN
6745	5020	23	(	(	-LRB-
6745	5020	24	one	one	CD
6745	5020	25	teaspoonful	teaspoonful	NN
6745	5020	26	of	of	IN
6745	5020	27	sugar	sugar	NN
6745	5020	28	to	to	IN
6745	5020	29	each	each	DT
6745	5020	30	egg	egg	NN
6745	5020	31	)	)	-RRB-
6745	5020	32	,	,	,
6745	5020	33	and	and	CC
6745	5020	34	then	then	RB
6745	5020	35	,	,	,
6745	5020	36	in	in	IN
6745	5020	37	fine	fine	JJ
6745	5020	38	bread	bread	NN
6745	5020	39	or	or	CC
6745	5020	40	cracker	cracker	NN
6745	5020	41	crumbs	crumb	NNS
6745	5020	42	.	.	.
6745	5021	1	Have	have	VB
6745	5021	2	two	two	CD
6745	5021	3	table-	table-	NN
6745	5021	4	spoonfuls	spoonful	NNS
6745	5021	5	of	of	IN
6745	5021	6	butter	butter	NN
6745	5021	7	in	in	IN
6745	5021	8	a	a	DT
6745	5021	9	frying	frying	JJ
6745	5021	10	-	-	HYPH
6745	5021	11	pan	pan	NN
6745	5021	12	,	,	,
6745	5021	13	and	and	CC
6745	5021	14	when	when	WRB
6745	5021	15	hot	hot	JJ
6745	5021	16	,	,	,
6745	5021	17	put	put	VBN
6745	5021	18	in	in	RP
6745	5021	19	as	as	RB
6745	5021	20	many	many	JJ
6745	5021	21	slices	slice	NNS
6745	5021	22	of	of	IN
6745	5021	23	tomato	tomato	NN
6745	5021	24	as	as	IN
6745	5021	25	will	will	MD
6745	5021	26	cover	cover	VB
6745	5021	27	the	the	DT
6745	5021	28	bottom	bottom	NN
6745	5021	29	.	.	.
6745	5022	1	Fry	fry	CD
6745	5022	2	for	for	IN
6745	5022	3	ten	ten	CD
6745	5022	4	minutes	minute	NNS
6745	5022	5	,	,	,
6745	5022	6	five	five	CD
6745	5022	7	for	for	IN
6745	5022	8	each	each	DT
6745	5022	9	side	side	NN
6745	5022	10	.	.	.
6745	5023	1	Serve	serve	VB
6745	5023	2	on	on	IN
6745	5023	3	thin	thin	JJ
6745	5023	4	slices	slice	NNS
6745	5023	5	of	of	IN
6745	5023	6	toast	toast	NN
6745	5023	7	.	.	.
6745	5024	1	To	to	TO
6745	5024	2	Peel	peel	VB
6745	5024	3	Tomatoes	Tomatoes	NNP
6745	5024	4	.	.	.
6745	5025	1	Put	put	VB
6745	5025	2	the	the	DT
6745	5025	3	tomatoes	tomato	NNS
6745	5025	4	in	in	IN
6745	5025	5	a	a	DT
6745	5025	6	frying	frying	JJ
6745	5025	7	basket	basket	NN
6745	5025	8	and	and	CC
6745	5025	9	plunge	plunge	VB
6745	5025	10	them	-PRON-	PRP
6745	5025	11	into	into	IN
6745	5025	12	boiling	boil	VBG
6745	5025	13	water	water	NN
6745	5025	14	for	for	IN
6745	5025	15	about	about	RB
6745	5025	16	three	three	CD
6745	5025	17	minutes	minute	NNS
6745	5025	18	.	.	.
6745	5026	1	Drain	drain	VB
6745	5026	2	,	,	,
6745	5026	3	and	and	CC
6745	5026	4	peel	peel	NN
6745	5026	5	.	.	.
6745	5027	1	Baked	Baked	NNP
6745	5027	2	Onions	Onions	NNPS
6745	5027	3	.	.	.
6745	5028	1	Peel	peel	VB
6745	5028	2	large	large	JJ
6745	5028	3	onions	onion	NNS
6745	5028	4	,	,	,
6745	5028	5	and	and	CC
6745	5028	6	boil	boil	VB
6745	5028	7	one	one	CD
6745	5028	8	hour	hour	NN
6745	5028	9	in	in	IN
6745	5028	10	plenty	plenty	NN
6745	5028	11	of	of	IN
6745	5028	12	water	water	NN
6745	5028	13	,	,	,
6745	5028	14	slightly	slightly	RB
6745	5028	15	salted	salt	VBN
6745	5028	16	.	.	.
6745	5029	1	Butter	butter	VB
6745	5029	2	a	a	DT
6745	5029	3	shallow	shallow	JJ
6745	5029	4	dish	dish	NN
6745	5029	5	or	or	CC
6745	5029	6	a	a	DT
6745	5029	7	deep	deep	JJ
6745	5029	8	plate	plate	NN
6745	5029	9	,	,	,
6745	5029	10	and	and	CC
6745	5029	11	arrange	arrange	VB
6745	5029	12	the	the	DT
6745	5029	13	onions	onion	NNS
6745	5029	14	in	in	IN
6745	5029	15	it	-PRON-	PRP
6745	5029	16	.	.	.
6745	5030	1	Sprinkle	sprinkle	VB
6745	5030	2	with	with	IN
6745	5030	3	pepper	pepper	NN
6745	5030	4	and	and	CC
6745	5030	5	salt	salt	NN
6745	5030	6	,	,	,
6745	5030	7	put	put	VB
6745	5030	8	a	a	DT
6745	5030	9	teaspoonful	teaspoonful	NN
6745	5030	10	of	of	IN
6745	5030	11	butter	butter	NN
6745	5030	12	in	in	IN
6745	5030	13	the	the	DT
6745	5030	14	centre	centre	NN
6745	5030	15	of	of	IN
6745	5030	16	each	each	DT
6745	5030	17	onion	onion	NN
6745	5030	18	,	,	,
6745	5030	19	and	and	CC
6745	5030	20	cover	cover	VB
6745	5030	21	lightly	lightly	RB
6745	5030	22	with	with	IN
6745	5030	23	crumbs	crumb	NNS
6745	5030	24	.	.	.
6745	5031	1	Bake	bake	VB
6745	5031	2	slowly	slowly	RB
6745	5031	3	one	one	CD
6745	5031	4	hour	hour	NN
6745	5031	5	.	.	.
6745	5032	1	Serve	serve	VB
6745	5032	2	with	with	IN
6745	5032	3	cream	cream	NN
6745	5032	4	sauce	sauce	NN
6745	5032	5	.	.	.
6745	5033	1	Stuffed	Stuffed	NNP
6745	5033	2	Onions	Onions	NNPS
6745	5033	3	.	.	.
6745	5034	1	Boil	Boil	NNP
6745	5034	2	as	as	IN
6745	5034	3	for	for	IN
6745	5034	4	baking	baking	NN
6745	5034	5	.	.	.
6745	5035	1	Cut	cut	VB
6745	5035	2	out	out	RP
6745	5035	3	the	the	DT
6745	5035	4	heart	heart	NN
6745	5035	5	of	of	IN
6745	5035	6	the	the	DT
6745	5035	7	onions	onion	NNS
6745	5035	8	,	,	,
6745	5035	9	and	and	CC
6745	5035	10	fill	fill	VB
6745	5035	11	the	the	DT
6745	5035	12	space	space	NN
6745	5035	13	with	with	IN
6745	5035	14	any	any	DT
6745	5035	15	kind	kind	NN
6745	5035	16	of	of	IN
6745	5035	17	cold	cold	JJ
6745	5035	18	meat	meat	NN
6745	5035	19	,	,	,
6745	5035	20	chopped	chop	VBD
6745	5035	21	fine	fine	JJ
6745	5035	22	,	,	,
6745	5035	23	and	and	CC
6745	5035	24	highly	highly	RB
6745	5035	25	seasoned	seasoned	JJ
6745	5035	26	.	.	.
6745	5036	1	To	to	IN
6745	5036	2	each	each	DT
6745	5036	3	pint	pint	NN
6745	5036	4	of	of	IN
6745	5036	5	meat	meat	NN
6745	5036	6	add	add	VB
6745	5036	7	one	one	CD
6745	5036	8	egg	egg	NN
6745	5036	9	and	and	CC
6745	5036	10	two	two	CD
6745	5036	11	-	-	HYPH
6745	5036	12	thirds	third	NNS
6745	5036	13	of	of	IN
6745	5036	14	a	a	DT
6745	5036	15	cupful	cupful	NN
6745	5036	16	of	of	IN
6745	5036	17	milk	milk	NN
6745	5036	18	or	or	CC
6745	5036	19	cream	cream	NN
6745	5036	20	.	.	.
6745	5037	1	When	when	WRB
6745	5037	2	the	the	DT
6745	5037	3	onions	onion	NNS
6745	5037	4	are	be	VBP
6745	5037	5	filled	fill	VBN
6745	5037	6	put	put	VBN
6745	5037	7	a	a	DT
6745	5037	8	bit	bit	NN
6745	5037	9	of	of	IN
6745	5037	10	butter	butter	NN
6745	5037	11	(	(	-LRB-
6745	5037	12	about	about	RB
6745	5037	13	a	a	DT
6745	5037	14	teaspoonful	teaspoonful	JJ
6745	5037	15	)	)	-RRB-
6745	5037	16	on	on	IN
6745	5037	17	each	each	DT
6745	5037	18	one	one	NN
6745	5037	19	.	.	.
6745	5038	1	Cover	cover	VB
6745	5038	2	with	with	IN
6745	5038	3	crumbs	crumb	NNS
6745	5038	4	,	,	,
6745	5038	5	and	and	CC
6745	5038	6	bake	bake	VB
6745	5038	7	one	one	CD
6745	5038	8	hour	hour	NN
6745	5038	9	.	.	.
6745	5039	1	Serve	serve	VB
6745	5039	2	with	with	IN
6745	5039	3	cream	cream	NN
6745	5039	4	sauce	sauce	NN
6745	5039	5	.	.	.
6745	5040	1	Parsnips	parsnip	NNS
6745	5040	2	Fried	fry	VBN
6745	5040	3	in	in	IN
6745	5040	4	Butter	Butter	NNP
6745	5040	5	.	.	.
6745	5041	1	Scrape	scrape	VB
6745	5041	2	the	the	DT
6745	5041	3	parsnips	parsnip	NNS
6745	5041	4	,	,	,
6745	5041	5	and	and	CC
6745	5041	6	boil	boil	VB
6745	5041	7	gently	gently	RB
6745	5041	8	forty	forty	CD
6745	5041	9	-	-	HYPH
6745	5041	10	five	five	CD
6745	5041	11	minutes	minute	NNS
6745	5041	12	.	.	.
6745	5042	1	When	when	WRB
6745	5042	2	cold	cold	JJ
6745	5042	3	,	,	,
6745	5042	4	cut	cut	VBN
6745	5042	5	in	in	IN
6745	5042	6	long	long	JJ
6745	5042	7	slices	slice	NNS
6745	5042	8	about	about	IN
6745	5042	9	one	one	CD
6745	5042	10	-	-	HYPH
6745	5042	11	third	third	NN
6745	5042	12	of	of	IN
6745	5042	13	an	an	DT
6745	5042	14	inch	inch	NN
6745	5042	15	thick	thick	JJ
6745	5042	16	.	.	.
6745	5043	1	Season	season	NN
6745	5043	2	with	with	IN
6745	5043	3	salt	salt	NN
6745	5043	4	and	and	CC
6745	5043	5	pepper	pepper	NN
6745	5043	6	.	.	.
6745	5044	1	Dip	dip	VB
6745	5044	2	in	in	IN
6745	5044	3	melted	melted	JJ
6745	5044	4	butter	butter	NN
6745	5044	5	and	and	CC
6745	5044	6	in	in	IN
6745	5044	7	flour	flour	NN
6745	5044	8	.	.	.
6745	5045	1	Have	have	VB
6745	5045	2	two	two	CD
6745	5045	3	table-	table-	NN
6745	5045	4	spoonfuls	spoonful	NNS
6745	5045	5	of	of	IN
6745	5045	6	butter	butter	NN
6745	5045	7	in	in	IN
6745	5045	8	the	the	DT
6745	5045	9	frying	fry	VBG
6745	5045	10	pan	pan	NN
6745	5045	11	,	,	,
6745	5045	12	and	and	CC
6745	5045	13	as	as	RB
6745	5045	14	soon	soon	RB
6745	5045	15	as	as	IN
6745	5045	16	hot	hot	JJ
6745	5045	17	,	,	,
6745	5045	18	put	put	VBN
6745	5045	19	in	in	RP
6745	5045	20	enough	enough	JJ
6745	5045	21	parsnips	parsnip	NNS
6745	5045	22	to	to	TO
6745	5045	23	cover	cover	VB
6745	5045	24	the	the	DT
6745	5045	25	bottom	bottom	NN
6745	5045	26	.	.	.
6745	5046	1	Fry	fry	CD
6745	5046	2	brown	brown	JJ
6745	5046	3	on	on	IN
6745	5046	4	both	both	DT
6745	5046	5	sides	side	NNS
6745	5046	6	,	,	,
6745	5046	7	and	and	CC
6745	5046	8	serve	serve	VB
6745	5046	9	on	on	IN
6745	5046	10	a	a	DT
6745	5046	11	hot	hot	JJ
6745	5046	12	dish	dish	NN
6745	5046	13	.	.	.
6745	5047	1	Parsnips	parsnip	NNS
6745	5047	2	Fried	fry	VBN
6745	5047	3	in	in	IN
6745	5047	4	Molasses	Molasses	NNP
6745	5047	5	.	.	.
6745	5048	1	Have	have	VB
6745	5048	2	one	one	CD
6745	5048	3	cupful	cupful	NN
6745	5048	4	of	of	IN
6745	5048	5	molasses	molasse	NNS
6745	5048	6	in	in	IN
6745	5048	7	a	a	DT
6745	5048	8	large	large	JJ
6745	5048	9	frying	frying	NN
6745	5048	10	-	-	HYPH
6745	5048	11	pan	pan	NN
6745	5048	12	.	.	.
6745	5049	1	When	when	WRB
6745	5049	2	boiling	boil	VBG
6745	5049	3	,	,	,
6745	5049	4	put	put	VBN
6745	5049	5	in	in	IN
6745	5049	6	slices	slice	NNS
6745	5049	7	of	of	IN
6745	5049	8	parsnips	parsnip	NNS
6745	5049	9	that	that	WDT
6745	5049	10	have	have	VBP
6745	5049	11	been	be	VBN
6745	5049	12	seasoned	season	VBN
6745	5049	13	with	with	IN
6745	5049	14	salt	salt	NN
6745	5049	15	,	,	,
6745	5049	16	and	and	CC
6745	5049	17	cooled	cool	VBD
6745	5049	18	.	.	.
6745	5050	1	Fry	fry	CD
6745	5050	2	brown	brown	NN
6745	5050	3	,	,	,
6745	5050	4	and	and	CC
6745	5050	5	serve	serve	VB
6745	5050	6	hot	hot	JJ
6745	5050	7	.	.	.
6745	5051	1	Parsnip	Parsnip	NNP
6745	5051	2	Balls	Balls	NNPS
6745	5051	3	.	.	.
6745	5052	1	Mash	mash	NN
6745	5052	2	one	one	CD
6745	5052	3	pint	pint	NN
6745	5052	4	of	of	IN
6745	5052	5	boiled	boil	VBN
6745	5052	6	parsnips	parsnip	NNS
6745	5052	7	.	.	.
6745	5053	1	Add	add	VB
6745	5053	2	two	two	CD
6745	5053	3	table	table	NN
6745	5053	4	-	-	HYPH
6745	5053	5	spoonfuls	spoonful	NNS
6745	5053	6	of	of	IN
6745	5053	7	butter	butter	NN
6745	5053	8	,	,	,
6745	5053	9	one	one	CD
6745	5053	10	heaping	heap	VBG
6745	5053	11	teaspoonful	teaspoonful	JJ
6745	5053	12	of	of	IN
6745	5053	13	salt	salt	NN
6745	5053	14	,	,	,
6745	5053	15	a	a	DT
6745	5053	16	little	little	JJ
6745	5053	17	pepper	pepper	NN
6745	5053	18	,	,	,
6745	5053	19	two	two	CD
6745	5053	20	table	table	NN
6745	5053	21	-	-	HYPH
6745	5053	22	spoonfuls	spoonful	NNS
6745	5053	23	of	of	IN
6745	5053	24	cream	cream	NN
6745	5053	25	or	or	CC
6745	5053	26	milk	milk	NN
6745	5053	27	and	and	CC
6745	5053	28	one	one	CD
6745	5053	29	beaten	beat	VBN
6745	5053	30	egg	egg	NN
6745	5053	31	.	.	.
6745	5054	1	Mix	mix	VB
6745	5054	2	all	all	PDT
6745	5054	3	the	the	DT
6745	5054	4	ingredients	ingredient	NNS
6745	5054	5	except	except	IN
6745	5054	6	the	the	DT
6745	5054	7	egg	egg	NN
6745	5054	8	.	.	.
6745	5055	1	Stir	stir	VB
6745	5055	2	on	on	IN
6745	5055	3	the	the	DT
6745	5055	4	fire	fire	NN
6745	5055	5	until	until	IN
6745	5055	6	the	the	DT
6745	5055	7	mixture	mixture	NN
6745	5055	8	bubbles	bubble	NNS
6745	5055	9	;	;	:
6745	5055	10	then	then	RB
6745	5055	11	add	add	VB
6745	5055	12	the	the	DT
6745	5055	13	egg	egg	NN
6745	5055	14	,	,	,
6745	5055	15	and	and	CC
6745	5055	16	set	set	VBD
6745	5055	17	away	away	RB
6745	5055	18	to	to	IN
6745	5055	19	cool	cool	JJ
6745	5055	20	.	.	.
6745	5056	1	When	when	WRB
6745	5056	2	cold	cold	JJ
6745	5056	3	,	,	,
6745	5056	4	make	make	VBP
6745	5056	5	into	into	IN
6745	5056	6	balls	ball	NNS
6745	5056	7	one	one	CD
6745	5056	8	-	-	HYPH
6745	5056	9	third	third	NN
6745	5056	10	the	the	DT
6745	5056	11	size	size	NN
6745	5056	12	of	of	IN
6745	5056	13	an	an	DT
6745	5056	14	egg	egg	NN
6745	5056	15	.	.	.
6745	5057	1	Dip	dip	VB
6745	5057	2	them	-PRON-	PRP
6745	5057	3	in	in	IN
6745	5057	4	beaten	beat	VBN
6745	5057	5	egg	egg	NN
6745	5057	6	and	and	CC
6745	5057	7	in	in	IN
6745	5057	8	crumbs	crumb	NNS
6745	5057	9	.	.	.
6745	5058	1	Put	put	VB
6745	5058	2	in	in	IN
6745	5058	3	the	the	DT
6745	5058	4	frying	frying	NN
6745	5058	5	basket	basket	NN
6745	5058	6	and	and	CC
6745	5058	7	plunge	plunge	VB
6745	5058	8	into	into	IN
6745	5058	9	boiling	boil	VBG
6745	5058	10	fat	fat	NN
6745	5058	11	.	.	.
6745	5059	1	Cook	cook	VB
6745	5059	2	till	till	IN
6745	5059	3	a	a	DT
6745	5059	4	rich	rich	JJ
6745	5059	5	brown	brown	NN
6745	5059	6	.	.	.
6745	5060	1	Escaloped	Escaloped	NNP
6745	5060	2	Parsnip	Parsnip	NNP
6745	5060	3	.	.	.
6745	5061	1	Prepare	prepare	VB
6745	5061	2	the	the	DT
6745	5061	3	parsnips	parsnip	NNS
6745	5061	4	as	as	IN
6745	5061	5	for	for	IN
6745	5061	6	the	the	DT
6745	5061	7	balls	ball	NNS
6745	5061	8	,	,	,
6745	5061	9	omitting	omit	VBG
6745	5061	10	the	the	DT
6745	5061	11	egg	egg	NN
6745	5061	12	.	.	.
6745	5062	1	Turn	turn	VB
6745	5062	2	into	into	IN
6745	5062	3	a	a	DT
6745	5062	4	buttered	butter	VBN
6745	5062	5	dish	dish	NN
6745	5062	6	,	,	,
6745	5062	7	cover	cover	VB
6745	5062	8	with	with	IN
6745	5062	9	crumbs	crumb	NNS
6745	5062	10	,	,	,
6745	5062	11	dot	dot	VBP
6745	5062	12	with	with	IN
6745	5062	13	butter	butter	NN
6745	5062	14	,	,	,
6745	5062	15	and	and	CC
6745	5062	16	brown	brown	NNP
6745	5062	17	in	in	IN
6745	5062	18	the	the	DT
6745	5062	19	oven	oven	NN
6745	5062	20	.	.	.
6745	5063	1	Asparagus	Asparagus	NNP
6745	5063	2	with	with	IN
6745	5063	3	Cream	Cream	NNP
6745	5063	4	.	.	.
6745	5064	1	Have	have	VBP
6745	5064	2	the	the	DT
6745	5064	3	asparagus	asparagus	NN
6745	5064	4	tied	tie	VBN
6745	5064	5	in	in	IN
6745	5064	6	bundles	bundle	NNS
6745	5064	7	.	.	.
6745	5065	1	Wash	wash	VB
6745	5065	2	,	,	,
6745	5065	3	and	and	CC
6745	5065	4	plunge	plunge	VB
6745	5065	5	into	into	IN
6745	5065	6	boiling	boiling	NN
6745	5065	7	water	water	NN
6745	5065	8	in	in	IN
6745	5065	9	which	which	WDT
6745	5065	10	there	there	EX
6745	5065	11	is	be	VBZ
6745	5065	12	a	a	DT
6745	5065	13	teaspoonful	teaspoonful	NN
6745	5065	14	of	of	IN
6745	5065	15	salt	salt	NN
6745	5065	16	for	for	IN
6745	5065	17	every	every	DT
6745	5065	18	quart	quart	NN
6745	5065	19	of	of	IN
6745	5065	20	water	water	NN
6745	5065	21	.	.	.
6745	5066	1	Boil	Boil	NNP
6745	5066	2	rapidly	rapidly	RB
6745	5066	3	for	for	IN
6745	5066	4	fifteen	fifteen	CD
6745	5066	5	minutes	minute	NNS
6745	5066	6	.	.	.
6745	5067	1	Take	take	VB
6745	5067	2	up	up	RP
6745	5067	3	,	,	,
6745	5067	4	and	and	CC
6745	5067	5	cut	cut	VBD
6745	5067	6	off	off	RP
6745	5067	7	the	the	DT
6745	5067	8	tender	tender	NN
6745	5067	9	heads	head	NNS
6745	5067	10	.	.	.
6745	5068	1	Put	put	VB
6745	5068	2	them	-PRON-	PRP
6745	5068	3	in	in	IN
6745	5068	4	a	a	DT
6745	5068	5	clean	clean	JJ
6745	5068	6	sauce	sauce	NN
6745	5068	7	-	-	HYPH
6745	5068	8	pan	pan	NN
6745	5068	9	with	with	IN
6745	5068	10	one	one	CD
6745	5068	11	generous	generous	JJ
6745	5068	12	cupful	cupful	NN
6745	5068	13	of	of	IN
6745	5068	14	cream	cream	NN
6745	5068	15	or	or	CC
6745	5068	16	milk	milk	NN
6745	5068	17	to	to	IN
6745	5068	18	every	every	DT
6745	5068	19	quart	quart	NN
6745	5068	20	of	of	IN
6745	5068	21	asparagus	asparagus	NN
6745	5068	22	.	.	.
6745	5069	1	Simmer	simmer	JJ
6745	5069	2	ten	ten	CD
6745	5069	3	minutes	minute	NNS
6745	5069	4	.	.	.
6745	5070	1	Mix	mix	VB
6745	5070	2	one	one	CD
6745	5070	3	tablespoonful	tablespoonful	NN
6745	5070	4	of	of	IN
6745	5070	5	butter	butter	NN
6745	5070	6	and	and	CC
6745	5070	7	a	a	DT
6745	5070	8	generous	generous	JJ
6745	5070	9	teaspoonful	teaspoonful	NN
6745	5070	10	of	of	IN
6745	5070	11	flour	flour	NN
6745	5070	12	together	together	RB
6745	5070	13	.	.	.
6745	5071	1	When	when	WRB
6745	5071	2	creamy	creamy	JJ
6745	5071	3	,	,	,
6745	5071	4	stir	stir	VB
6745	5071	5	in	in	RP
6745	5071	6	with	with	IN
6745	5071	7	the	the	DT
6745	5071	8	asparagus	asparagus	NN
6745	5071	9	.	.	.
6745	5072	1	Add	add	VB
6745	5072	2	salt	salt	NN
6745	5072	3	and	and	CC
6745	5072	4	pepper	pepper	NN
6745	5072	5	to	to	TO
6745	5072	6	taste	taste	NN
6745	5072	7	,	,	,
6745	5072	8	and	and	CC
6745	5072	9	simmer	simmer	NN
6745	5072	10	five	five	CD
6745	5072	11	minutes	minute	NNS
6745	5072	12	longer	long	RBR
6745	5072	13	.	.	.
6745	5073	1	Green	Green	NNP
6745	5073	2	,	,	,
6745	5073	3	Peas	Peas	NNP
6745	5073	4	à	à	NNP
6745	5073	5	la	la	NNP
6745	5073	6	Française	Française	NNP
6745	5073	7	.	.	.
6745	5074	1	Boil	boil	VB
6745	5074	2	green	green	JJ
6745	5074	3	peas	pea	NNS
6745	5074	4	until	until	IN
6745	5074	5	tender	tender	NN
6745	5074	6	,	,	,
6745	5074	7	and	and	CC
6745	5074	8	drain	drain	VB
6745	5074	9	.	.	.
6745	5075	1	For	for	IN
6745	5075	2	every	every	DT
6745	5075	3	quart	quart	NN
6745	5075	4	,	,	,
6745	5075	5	put	put	VBN
6745	5075	6	in	in	IN
6745	5075	7	a	a	DT
6745	5075	8	sauce	sauce	NN
6745	5075	9	-	-	HYPH
6745	5075	10	pan	pan	NN
6745	5075	11	two	two	CD
6745	5075	12	table	table	NN
6745	5075	13	-	-	HYPH
6745	5075	14	spoonfuls	spoonful	NNS
6745	5075	15	of	of	IN
6745	5075	16	butter	butter	NN
6745	5075	17	,	,	,
6745	5075	18	one	one	CD
6745	5075	19	of	of	IN
6745	5075	20	flour	flour	NN
6745	5075	21	,	,	,
6745	5075	22	and	and	CC
6745	5075	23	half	half	PDT
6745	5075	24	a	a	DT
6745	5075	25	teaspoonful	teaspoonful	NN
6745	5075	26	of	of	IN
6745	5075	27	sugar	sugar	NN
6745	5075	28	.	.	.
6745	5076	1	Stir	stir	VB
6745	5076	2	until	until	IN
6745	5076	3	all	all	DT
6745	5076	4	are	be	VBP
6745	5076	5	thoroughly	thoroughly	RB
6745	5076	6	mixed	mixed	JJ
6745	5076	7	.	.	.
6745	5077	1	Add	add	VB
6745	5077	2	the	the	DT
6745	5077	3	peas	pea	NNS
6745	5077	4	,	,	,
6745	5077	5	and	and	CC
6745	5077	6	stir	stir	VB
6745	5077	7	over	over	IN
6745	5077	8	the	the	DT
6745	5077	9	fire	fire	NN
6745	5077	10	for	for	IN
6745	5077	11	five	five	CD
6745	5077	12	minutes	minute	NNS
6745	5077	13	.	.	.
6745	5078	1	Add	add	VB
6745	5078	2	one	one	CD
6745	5078	3	cupful	cupful	NN
6745	5078	4	of	of	IN
6745	5078	5	white	white	JJ
6745	5078	6	stock	stock	NN
6745	5078	7	or	or	CC
6745	5078	8	cream	cream	NN
6745	5078	9	,	,	,
6745	5078	10	and	and	CC
6745	5078	11	simmer	simmer	JJ
6745	5078	12	ten	ten	CD
6745	5078	13	minutes	minute	NNS
6745	5078	14	.	.	.
6745	5079	1	The	the	DT
6745	5079	2	canned	canned	JJ
6745	5079	3	peas	pea	NNS
6745	5079	4	can	can	MD
6745	5079	5	be	be	VB
6745	5079	6	prepared	prepare	VBN
6745	5079	7	in	in	IN
6745	5079	8	the	the	DT
6745	5079	9	same	same	JJ
6745	5079	10	manner	manner	NN
6745	5079	11	.	.	.
6745	5080	1	Minced	mince	VBN
6745	5080	2	Cabbage	Cabbage	NNP
6745	5080	3	.	.	.
6745	5081	1	Drain	drain	VB
6745	5081	2	boiled	boil	VBN
6745	5081	3	cabbage	cabbage	NN
6745	5081	4	in	in	IN
6745	5081	5	the	the	DT
6745	5081	6	colander	colander	NN
6745	5081	7	.	.	.
6745	5082	1	Put	put	VB
6745	5082	2	it	-PRON-	PRP
6745	5082	3	in	in	IN
6745	5082	4	the	the	DT
6745	5082	5	chopping	chop	VBG
6745	5082	6	tray	tray	NN
6745	5082	7	and	and	CC
6745	5082	8	chop	chop	NN
6745	5082	9	fine	fine	RB
6745	5082	10	.	.	.
6745	5083	1	For	for	IN
6745	5083	2	each	each	DT
6745	5083	3	quart	quart	NN
6745	5083	4	of	of	IN
6745	5083	5	the	the	DT
6745	5083	6	chopped	chop	VBN
6745	5083	7	cabbage	cabbage	NN
6745	5083	8	,	,	,
6745	5083	9	put	put	VB
6745	5083	10	two	two	CD
6745	5083	11	table-	table-	NN
6745	5083	12	spoonfuls	spoonful	NNS
6745	5083	13	of	of	IN
6745	5083	14	butter	butter	NN
6745	5083	15	and	and	CC
6745	5083	16	one	one	CD
6745	5083	17	of	of	IN
6745	5083	18	flour	flour	NN
6745	5083	19	in	in	IN
6745	5083	20	the	the	DT
6745	5083	21	frying	frying	JJ
6745	5083	22	-	-	HYPH
6745	5083	23	pan	pan	NN
6745	5083	24	.	.	.
6745	5084	1	As	as	RB
6745	5084	2	soon	soon	RB
6745	5084	3	as	as	IN
6745	5084	4	smooth	smooth	JJ
6745	5084	5	and	and	CC
6745	5084	6	hot	hot	JJ
6745	5084	7	,	,	,
6745	5084	8	put	put	VBN
6745	5084	9	in	in	IN
6745	5084	10	the	the	DT
6745	5084	11	cabbage	cabbage	NN
6745	5084	12	,	,	,
6745	5084	13	which	which	WDT
6745	5084	14	season	season	VBP
6745	5084	15	well	well	RB
6745	5084	16	with	with	IN
6745	5084	17	salt	salt	NN
6745	5084	18	,	,	,
6745	5084	19	pepper	pepper	NN
6745	5084	20	,	,	,
6745	5084	21	and	and	CC
6745	5084	22	,	,	,
6745	5084	23	if	if	IN
6745	5084	24	you	-PRON-	PRP
6745	5084	25	like	like	VBP
6745	5084	26	it	-PRON-	PRP
6745	5084	27	,	,	,
6745	5084	28	two	two	CD
6745	5084	29	table	table	NN
6745	5084	30	-	-	HYPH
6745	5084	31	spoonfuls	spoonful	NNS
6745	5084	32	of	of	IN
6745	5084	33	vinegar	vinegar	NN
6745	5084	34	.	.	.
6745	5085	1	Stir	stir	VB
6745	5085	2	constantly	constantly	RB
6745	5085	3	for	for	IN
6745	5085	4	five	five	CD
6745	5085	5	or	or	CC
6745	5085	6	eight	eight	CD
6745	5085	7	minutes	minute	NNS
6745	5085	8	.	.	.
6745	5086	1	When	when	WRB
6745	5086	2	done	do	VBN
6745	5086	3	,	,	,
6745	5086	4	heap	heap	VB
6745	5086	5	on	on	IN
6745	5086	6	a	a	DT
6745	5086	7	dish	dish	NN
6745	5086	8	.	.	.
6745	5087	1	Make	make	VB
6745	5087	2	smooth	smooth	JJ
6745	5087	3	with	with	IN
6745	5087	4	a	a	DT
6745	5087	5	knife	knife	NN
6745	5087	6	,	,	,
6745	5087	7	and	and	CC
6745	5087	8	garnish	garnish	VB
6745	5087	9	with	with	IN
6745	5087	10	hard	hard	RB
6745	5087	11	-	-	HYPH
6745	5087	12	boiled	boil	VBN
6745	5087	13	eggs	egg	NNS
6745	5087	14	.	.	.
6745	5088	1	Minced	Minced	NNP
6745	5088	2	Spinach	Spinach	NNP
6745	5088	3	.	.	.
6745	5089	1	Boil	boil	VB
6745	5089	2	the	the	DT
6745	5089	3	spinach	spinach	NN
6745	5089	4	in	in	IN
6745	5089	5	salt	salt	NN
6745	5089	6	and	and	CC
6745	5089	7	water	water	NN
6745	5089	8	until	until	IN
6745	5089	9	tender	tender	NN
6745	5089	10	.	.	.
6745	5090	1	Drain	drain	VB
6745	5090	2	in	in	IN
6745	5090	3	the	the	DT
6745	5090	4	colander	colander	NN
6745	5090	5	,	,	,
6745	5090	6	and	and	CC
6745	5090	7	chop	chop	NN
6745	5090	8	fine	fine	RB
6745	5090	9	in	in	IN
6745	5090	10	the	the	DT
6745	5090	11	tray	tray	NN
6745	5090	12	.	.	.
6745	5091	1	Season	season	NN
6745	5091	2	well	well	RB
6745	5091	3	with	with	IN
6745	5091	4	pepper	pepper	NN
6745	5091	5	and	and	CC
6745	5091	6	salt	salt	NN
6745	5091	7	.	.	.
6745	5092	1	For	for	IN
6745	5092	2	each	each	DT
6745	5092	3	quart	quart	NN
6745	5092	4	of	of	IN
6745	5092	5	the	the	DT
6745	5092	6	chopped	chop	VBN
6745	5092	7	spinach	spinach	NN
6745	5092	8	,	,	,
6745	5092	9	put	put	VBP
6745	5092	10	two	two	CD
6745	5092	11	tablespoonfuls	tablespoonful	NNS
6745	5092	12	of	of	IN
6745	5092	13	butter	butter	NN
6745	5092	14	and	and	CC
6745	5092	15	one	one	CD
6745	5092	16	of	of	IN
6745	5092	17	flour	flour	NN
6745	5092	18	in	in	IN
6745	5092	19	a	a	DT
6745	5092	20	frying	frying	JJ
6745	5092	21	-	-	HYPH
6745	5092	22	pan	pan	NN
6745	5092	23	.	.	.
6745	5093	1	When	when	WRB
6745	5093	2	this	this	DT
6745	5093	3	has	have	VBZ
6745	5093	4	cooked	cook	VBN
6745	5093	5	smooth	smooth	JJ
6745	5093	6	,	,	,
6745	5093	7	and	and	CC
6745	5093	8	before	before	IN
6745	5093	9	it	-PRON-	PRP
6745	5093	10	has	have	VBZ
6745	5093	11	become	become	VBN
6745	5093	12	browned	brown	VBN
6745	5093	13	,	,	,
6745	5093	14	add	add	VB
6745	5093	15	the	the	DT
6745	5093	16	spinach	spinach	NN
6745	5093	17	.	.	.
6745	5094	1	Stir	stir	VB
6745	5094	2	for	for	IN
6745	5094	3	five	five	CD
6745	5094	4	minutes	minute	NNS
6745	5094	5	;	;	:
6745	5094	6	then	then	RB
6745	5094	7	add	add	VB
6745	5094	8	half	half	PDT
6745	5094	9	a	a	DT
6745	5094	10	cupful	cupful	NN
6745	5094	11	of	of	IN
6745	5094	12	cream	cream	NN
6745	5094	13	or	or	CC
6745	5094	14	milk	milk	NN
6745	5094	15	,	,	,
6745	5094	16	and	and	CC
6745	5094	17	stir	stir	VB
6745	5094	18	three	three	CD
6745	5094	19	minutes	minute	NNS
6745	5094	20	longer	long	RBR
6745	5094	21	.	.	.
6745	5095	1	Arrange	arrange	NN
6745	5095	2	in	in	IN
6745	5095	3	a	a	DT
6745	5095	4	mound	mound	NN
6745	5095	5	on	on	IN
6745	5095	6	a	a	DT
6745	5095	7	hot	hot	JJ
6745	5095	8	dish	dish	NN
6745	5095	9	.	.	.
6745	5096	1	Garnish	garnish	VB
6745	5096	2	with	with	IN
6745	5096	3	a	a	DT
6745	5096	4	wreath	wreath	NN
6745	5096	5	of	of	IN
6745	5096	6	slices	slice	NNS
6745	5096	7	of	of	IN
6745	5096	8	hard	hard	RB
6745	5096	9	-	-	HYPH
6745	5096	10	boiled	boil	VBN
6745	5096	11	eggs	egg	NNS
6745	5096	12	at	at	IN
6745	5096	13	the	the	DT
6745	5096	14	base	base	NN
6745	5096	15	,	,	,
6745	5096	16	and	and	CC
6745	5096	17	finish	finish	VB
6745	5096	18	the	the	DT
6745	5096	19	top	top	NN
6745	5096	20	with	with	IN
6745	5096	21	another	another	DT
6745	5096	22	wreath	wreath	NN
6745	5096	23	.	.	.
6745	5097	1	Serve	serve	VB
6745	5097	2	hot	hot	JJ
6745	5097	3	.	.	.
6745	5098	1	Lettuce	lettuce	NN
6745	5098	2	can	can	MD
6745	5098	3	be	be	VB
6745	5098	4	cooked	cook	VBN
6745	5098	5	and	and	CC
6745	5098	6	served	serve	VBN
6745	5098	7	in	in	IN
6745	5098	8	the	the	DT
6745	5098	9	same	same	JJ
6745	5098	10	manner	manner	NN
6745	5098	11	.	.	.
6745	5099	1	It	-PRON-	PRP
6745	5099	2	must	must	MD
6745	5099	3	be	be	VB
6745	5099	4	boiled	boil	VBN
6745	5099	5	about	about	RB
6745	5099	6	twenty	twenty	CD
6745	5099	7	minutes	minute	NNS
6745	5099	8	to	to	TO
6745	5099	9	be	be	VB
6745	5099	10	tender	tender	JJ
6745	5099	11	.	.	.
6745	5100	1	Cauliflower	cauliflower	NN
6745	5100	2	with	with	IN
6745	5100	3	Cream	Cream	NNP
6745	5100	4	Sauce	Sauce	NNP
6745	5100	5	.	.	.
6745	5101	1	Take	take	VB
6745	5101	2	off	off	RP
6745	5101	3	the	the	DT
6745	5101	4	green	green	JJ
6745	5101	5	leaves	leave	NNS
6745	5101	6	and	and	CC
6745	5101	7	the	the	DT
6745	5101	8	stalk	stalk	NN
6745	5101	9	of	of	IN
6745	5101	10	the	the	DT
6745	5101	11	cauliflower	cauliflower	NN
6745	5101	12	.	.	.
6745	5102	1	Wash	wash	VB
6745	5102	2	,	,	,
6745	5102	3	and	and	CC
6745	5102	4	put	put	VBD
6745	5102	5	on	on	RP
6745	5102	6	to	to	TO
6745	5102	7	cook	cook	VB
6745	5102	8	in	in	RP
6745	5102	9	boiling	boiling	NN
6745	5102	10	water	water	NN
6745	5102	11	.	.	.
6745	5103	1	Boil	Boil	NNP
6745	5103	2	gently	gently	RB
6745	5103	3	for	for	IN
6745	5103	4	half	half	PDT
6745	5103	5	an	an	DT
6745	5103	6	hour	hour	NN
6745	5103	7	.	.	.
6745	5104	1	Turn	turn	VB
6745	5104	2	off	off	RP
6745	5104	3	the	the	DT
6745	5104	4	water	water	NN
6745	5104	5	,	,	,
6745	5104	6	and	and	CC
6745	5104	7	add	add	VB
6745	5104	8	one	one	CD
6745	5104	9	pint	pint	NN
6745	5104	10	of	of	IN
6745	5104	11	milk	milk	NN
6745	5104	12	,	,	,
6745	5104	13	one	one	CD
6745	5104	14	pint	pint	NN
6745	5104	15	of	of	IN
6745	5104	16	boiling	boil	VBG
6745	5104	17	water	water	NN
6745	5104	18	and	and	CC
6745	5104	19	one	one	CD
6745	5104	20	table	table	NN
6745	5104	21	-	-	HYPH
6745	5104	22	spoonful	spoonful	JJ
6745	5104	23	of	of	IN
6745	5104	24	salt	salt	NN
6745	5104	25	.	.	.
6745	5105	1	Simmer	simmer	NN
6745	5105	2	half	half	PDT
6745	5105	3	an	an	DT
6745	5105	4	hour	hour	NN
6745	5105	5	longer	long	RBR
6745	5105	6	.	.	.
6745	5106	1	Take	take	VB
6745	5106	2	up	up	RP
6745	5106	3	with	with	IN
6745	5106	4	,	,	,
6745	5106	5	a	a	DT
6745	5106	6	skimmer	skimmer	NN
6745	5106	7	,	,	,
6745	5106	8	being	be	VBG
6745	5106	9	careful	careful	JJ
6745	5106	10	not	not	RB
6745	5106	11	to	to	TO
6745	5106	12	break	break	VB
6745	5106	13	it	-PRON-	PRP
6745	5106	14	.	.	.
6745	5107	1	Pour	pour	VB
6745	5107	2	over	over	IN
6745	5107	3	this	this	DT
6745	5107	4	a	a	DT
6745	5107	5	cream	cream	NN
6745	5107	6	sauce	sauce	NN
6745	5107	7	,	,	,
6745	5107	8	and	and	CC
6745	5107	9	serve	serve	VB
6745	5107	10	.	.	.
6745	5108	1	Escaloped	Escaloped	NNP
6745	5108	2	Cauliflower	Cauliflower	NNP
6745	5108	3	.	.	.
6745	5109	1	Cook	cook	VB
6745	5109	2	the	the	DT
6745	5109	3	cauliflower	cauliflower	NN
6745	5109	4	one	one	CD
6745	5109	5	hour	hour	NN
6745	5109	6	in	in	IN
6745	5109	7	salt	salt	NN
6745	5109	8	and	and	CC
6745	5109	9	water	water	NN
6745	5109	10	.	.	.
6745	5110	1	Drain	drain	VB
6745	5110	2	,	,	,
6745	5110	3	and	and	CC
6745	5110	4	break	break	VB
6745	5110	5	apart	apart	RB
6745	5110	6	.	.	.
6745	5111	1	Put	put	VB
6745	5111	2	a	a	DT
6745	5111	3	layer	layer	NN
6745	5111	4	of	of	IN
6745	5111	5	the	the	DT
6745	5111	6	cauliflower	cauliflower	NN
6745	5111	7	in	in	IN
6745	5111	8	an	an	DT
6745	5111	9	escalop	escalop	NN
6745	5111	10	dish	dish	NN
6745	5111	11	,	,	,
6745	5111	12	moisten	moisten	VB
6745	5111	13	it	-PRON-	PRP
6745	5111	14	with	with	IN
6745	5111	15	Bechamel	Bechamel	NNP
6745	5111	16	or	or	CC
6745	5111	17	cream	cream	NN
6745	5111	18	sauce	sauce	NN
6745	5111	19	,	,	,
6745	5111	20	and	and	CC
6745	5111	21	sprinkle	sprinkle	VBP
6745	5111	22	in	in	IN
6745	5111	23	a	a	DT
6745	5111	24	little	little	JJ
6745	5111	25	grated	grated	JJ
6745	5111	26	cheese	cheese	NN
6745	5111	27	.	.	.
6745	5112	1	Put	put	VB
6745	5112	2	in	in	RP
6745	5112	3	another	another	DT
6745	5112	4	layer	layer	NN
6745	5112	5	of	of	IN
6745	5112	6	cauliflower	cauliflower	NN
6745	5112	7	,	,	,
6745	5112	8	and	and	CC
6745	5112	9	continue	continue	VB
6745	5112	10	,	,	,
6745	5112	11	as	as	IN
6745	5112	12	directed	direct	VBN
6745	5112	13	before	before	RB
6745	5112	14	,	,	,
6745	5112	15	until	until	IN
6745	5112	16	all	all	DT
6745	5112	17	of	of	IN
6745	5112	18	the	the	DT
6745	5112	19	vegetable	vegetable	NN
6745	5112	20	is	be	VBZ
6745	5112	21	used	use	VBN
6745	5112	22	.	.	.
6745	5113	1	There	there	EX
6745	5113	2	should	should	MD
6745	5113	3	be	be	VB
6745	5113	4	two	two	CD
6745	5113	5	tablespoonfuls	tablespoonful	NNS
6745	5113	6	of	of	IN
6745	5113	7	grated	grate	VBN
6745	5113	8	cheese	cheese	NN
6745	5113	9	and	and	CC
6745	5113	10	one	one	CD
6745	5113	11	pint	pint	NN
6745	5113	12	of	of	IN
6745	5113	13	sauce	sauce	NN
6745	5113	14	to	to	IN
6745	5113	15	each	each	DT
6745	5113	16	head	head	NN
6745	5113	17	of	of	IN
6745	5113	18	cauliflower	cauliflower	NN
6745	5113	19	.	.	.
6745	5114	1	Cover	cover	VB
6745	5114	2	with	with	IN
6745	5114	3	bread	bread	NN
6745	5114	4	crumbs	crumb	NNS
6745	5114	5	and	and	CC
6745	5114	6	cheese	cheese	NN
6745	5114	7	,	,	,
6745	5114	8	and	and	CC
6745	5114	9	dot	dot	VB
6745	5114	10	with	with	IN
6745	5114	11	bits	bit	NNS
6745	5114	12	of	of	IN
6745	5114	13	batter	batter	NN
6745	5114	14	.	.	.
6745	5115	1	Bake	bake	VB
6745	5115	2	half	half	PDT
6745	5115	3	an	an	DT
6745	5115	4	hour	hour	NN
6745	5115	5	in	in	IN
6745	5115	6	a	a	DT
6745	5115	7	moderate	moderate	JJ
6745	5115	8	oven	oven	NN
6745	5115	9	.	.	.
6745	5116	1	Stewed	stew	VBN
6745	5116	2	Celery	Celery	NNP
6745	5116	3	with	with	IN
6745	5116	4	Cream	Cream	NNP
6745	5116	5	Sauce	Sauce	NNP
6745	5116	6	.	.	.
6745	5117	1	Wash	wash	VB
6745	5117	2	and	and	CC
6745	5117	3	scrape	scrape	VB
6745	5117	4	the	the	DT
6745	5117	5	tender	tender	JJ
6745	5117	6	white	white	JJ
6745	5117	7	part	part	NN
6745	5117	8	of	of	IN
6745	5117	9	two	two	CD
6745	5117	10	heads	head	NNS
6745	5117	11	of	of	IN
6745	5117	12	celery	celery	NN
6745	5117	13	.	.	.
6745	5118	1	Cut	cut	VB
6745	5118	2	them	-PRON-	PRP
6745	5118	3	in	in	IN
6745	5118	4	pieces	piece	NNS
6745	5118	5	about	about	IN
6745	5118	6	two	two	CD
6745	5118	7	inches	inch	NNS
6745	5118	8	long	long	JJ
6745	5118	9	.	.	.
6745	5119	1	Cover	cover	VB
6745	5119	2	with	with	IN
6745	5119	3	boiling	boil	VBG
6745	5119	4	water	water	NN
6745	5119	5	and	and	CC
6745	5119	6	simmer	simmer	NN
6745	5119	7	gently	gently	RB
6745	5119	8	half	half	PDT
6745	5119	9	an	an	DT
6745	5119	10	hour	hour	NN
6745	5119	11	.	.	.
6745	5120	1	Season	season	NN
6745	5120	2	well	well	RB
6745	5120	3	with	with	IN
6745	5120	4	salt	salt	NN
6745	5120	5	.	.	.
6745	5121	1	Drain	drain	VB
6745	5121	2	off	off	IN
6745	5121	3	the	the	DT
6745	5121	4	water	water	NN
6745	5121	5	in	in	IN
6745	5121	6	which	which	WDT
6745	5121	7	the	the	DT
6745	5121	8	celery	celery	NN
6745	5121	9	was	be	VBD
6745	5121	10	cooked	cook	VBN
6745	5121	11	.	.	.
6745	5122	1	Add	add	VB
6745	5122	2	a	a	DT
6745	5122	3	pint	pint	NN
6745	5122	4	of	of	IN
6745	5122	5	cream	cream	NN
6745	5122	6	sauce	sauce	NN
6745	5122	7	,	,	,
6745	5122	8	and	and	CC
6745	5122	9	serve	serve	VB
6745	5122	10	.	.	.
6745	5123	1	Celery	Celery	NNP
6745	5123	2	Stewed	stew	VBN
6745	5123	3	in	in	IN
6745	5123	4	Stock	Stock	NNP
6745	5123	5	.	.	.
6745	5124	1	Scrape	Scrape	NNP
6745	5124	2	,	,	,
6745	5124	3	wash	wash	NN
6745	5124	4	and	and	CC
6745	5124	5	cut	cut	VBD
6745	5124	6	the	the	DT
6745	5124	7	white	white	JJ
6745	5124	8	part	part	NN
6745	5124	9	of	of	IN
6745	5124	10	two	two	CD
6745	5124	11	heads	head	NNS
6745	5124	12	of	of	IN
6745	5124	13	celery	celery	NN
6745	5124	14	.	.	.
6745	5125	1	Put	put	VB
6745	5125	2	in	in	RP
6745	5125	3	a	a	DT
6745	5125	4	stew	stew	NN
6745	5125	5	-	-	HYPH
6745	5125	6	pan	pan	NN
6745	5125	7	with	with	IN
6745	5125	8	one	one	CD
6745	5125	9	pint	pint	NN
6745	5125	10	of	of	IN
6745	5125	11	stock	stock	NN
6745	5125	12	,	,	,
6745	5125	13	and	and	CC
6745	5125	14	simmer	simmer	VB
6745	5125	15	half	half	PDT
6745	5125	16	an	an	DT
6745	5125	17	hour	hour	NN
6745	5125	18	.	.	.
6745	5126	1	Mix	mix	VB
6745	5126	2	together	together	RB
6745	5126	3	two	two	CD
6745	5126	4	table	table	NN
6745	5126	5	-	-	HYPH
6745	5126	6	spoonfuls	spoonful	NNS
6745	5126	7	of	of	IN
6745	5126	8	butter	butter	NN
6745	5126	9	and	and	CC
6745	5126	10	one	one	CD
6745	5126	11	of	of	IN
6745	5126	12	flour	flour	NN
6745	5126	13	.	.	.
6745	5127	1	Stir	stir	VB
6745	5127	2	this	this	DT
6745	5127	3	in	in	RP
6745	5127	4	with	with	IN
6745	5127	5	the	the	DT
6745	5127	6	celery	celery	NN
6745	5127	7	.	.	.
6745	5128	1	Season	season	NN
6745	5128	2	with	with	IN
6745	5128	3	salt	salt	NN
6745	5128	4	,	,	,
6745	5128	5	and	and	CC
6745	5128	6	simmer	simmer	NN
6745	5128	7	five	five	CD
6745	5128	8	minutes	minute	NNS
6745	5128	9	longer	long	RBR
6745	5128	10	.	.	.
6745	5129	1	Stewed	Stewed	NNP
6745	5129	2	Okra	okra	NN
6745	5129	3	.	.	.
6745	5130	1	After	after	IN
6745	5130	2	the	the	DT
6745	5130	3	ends	end	NNS
6745	5130	4	of	of	IN
6745	5130	5	the	the	DT
6745	5130	6	pods	pod	NNS
6745	5130	7	have	have	VBP
6745	5130	8	been	be	VBN
6745	5130	9	cut	cut	VBN
6745	5130	10	off	off	RP
6745	5130	11	,	,	,
6745	5130	12	wash	wash	NNP
6745	5130	13	,	,	,
6745	5130	14	and	and	CC
6745	5130	15	put	put	VBD
6745	5130	16	on	on	RP
6745	5130	17	with	with	IN
6745	5130	18	just	just	RB
6745	5130	19	enough	enough	JJ
6745	5130	20	water	water	NN
6745	5130	21	to	to	TO
6745	5130	22	prevent	prevent	VB
6745	5130	23	burning	burning	NN
6745	5130	24	(	(	-LRB-
6745	5130	25	about	about	RB
6745	5130	26	a	a	DT
6745	5130	27	cupful	cupful	NN
6745	5130	28	to	to	IN
6745	5130	29	a	a	DT
6745	5130	30	quart	quart	NN
6745	5130	31	of	of	IN
6745	5130	32	the	the	DT
6745	5130	33	okra	okra	NN
6745	5130	34	)	)	-RRB-
6745	5130	35	and	and	CC
6745	5130	36	a	a	DT
6745	5130	37	teaspoonful	teaspoonful	NN
6745	5130	38	of	of	IN
6745	5130	39	salt	salt	NN
6745	5130	40	.	.	.
6745	5131	1	Simmer	simmer	NN
6745	5131	2	gently	gently	RB
6745	5131	3	thirty	thirty	CD
6745	5131	4	minutes	minute	NNS
6745	5131	5	.	.	.
6745	5132	1	Season	season	NN
6745	5132	2	with	with	IN
6745	5132	3	pepper	pepper	NN
6745	5132	4	and	and	CC
6745	5132	5	butter	butter	NN
6745	5132	6	,	,	,
6745	5132	7	and	and	CC
6745	5132	8	with	with	IN
6745	5132	9	more	more	JJR
6745	5132	10	salt	salt	NN
6745	5132	11	,	,	,
6745	5132	12	if	if	IN
6745	5132	13	necessary	necessary	JJ
6745	5132	14	.	.	.
6745	5133	1	Okra	okra	NN
6745	5133	2	Stewed	stew	VBN
6745	5133	3	with	with	IN
6745	5133	4	Tomatoes	Tomatoes	NNPS
6745	5133	5	.	.	.
6745	5134	1	Cut	cut	VB
6745	5134	2	the	the	DT
6745	5134	3	okra	okra	NN
6745	5134	4	in	in	IN
6745	5134	5	thin	thin	JJ
6745	5134	6	slices	slice	NNS
6745	5134	7	,	,	,
6745	5134	8	and	and	CC
6745	5134	9	pare	pare	VBP
6745	5134	10	and	and	CC
6745	5134	11	slice	slice	VB
6745	5134	12	the	the	DT
6745	5134	13	tomatoes	tomato	NNS
6745	5134	14	.	.	.
6745	5135	1	Have	have	VBP
6745	5135	2	one	one	CD
6745	5135	3	pint	pint	NN
6745	5135	4	of	of	IN
6745	5135	5	tomatoes	tomato	NNS
6745	5135	6	to	to	IN
6745	5135	7	two	two	CD
6745	5135	8	of	of	IN
6745	5135	9	okra	okra	NN
6745	5135	10	.	.	.
6745	5136	1	Put	put	VB
6745	5136	2	the	the	DT
6745	5136	3	vegetables	vegetable	NNS
6745	5136	4	in	in	IN
6745	5136	5	a	a	DT
6745	5136	6	stew	stew	NN
6745	5136	7	-	-	HYPH
6745	5136	8	pan	pan	NN
6745	5136	9	with	with	IN
6745	5136	10	one	one	CD
6745	5136	11	teaspoonful	teaspoonful	NN
6745	5136	12	of	of	IN
6745	5136	13	salt	salt	NN
6745	5136	14	and	and	CC
6745	5136	15	a	a	DT
6745	5136	16	little	little	JJ
6745	5136	17	pepper	pepper	NN
6745	5136	18	.	.	.
6745	5137	1	Simmer	simmer	NN
6745	5137	2	half	half	PDT
6745	5137	3	an	an	DT
6745	5137	4	hour	hour	NN
6745	5137	5	.	.	.
6745	5138	1	Add	add	VB
6745	5138	2	one	one	CD
6745	5138	3	table	table	NN
6745	5138	4	-	-	HYPH
6745	5138	5	spoonful	spoonful	JJ
6745	5138	6	of	of	IN
6745	5138	7	butter	butter	NN
6745	5138	8	,	,	,
6745	5138	9	and	and	CC
6745	5138	10	more	more	JJR
6745	5138	11	salt	salt	NN
6745	5138	12	,	,	,
6745	5138	13	if	if	IN
6745	5138	14	needed	need	VBN
6745	5138	15	.	.	.
6745	5139	1	Scalloped	Scalloped	NNP
6745	5139	2	Okra	Okra	NNP
6745	5139	3	and	and	CC
6745	5139	4	Tomatoes	Tomatoes	NNPS
6745	5139	5	.	.	.
6745	5140	1	Prepare	prepare	VB
6745	5140	2	the	the	DT
6745	5140	3	same	same	JJ
6745	5140	4	as	as	IN
6745	5140	5	stewed	stew	VBN
6745	5140	6	okra	okra	NN
6745	5140	7	and	and	CC
6745	5140	8	tomatoes	tomato	NNS
6745	5140	9	.	.	.
6745	5141	1	When	when	WRB
6745	5141	2	they	-PRON-	PRP
6745	5141	3	have	have	VBP
6745	5141	4	been	be	VBN
6745	5141	5	stewing	stew	VBG
6745	5141	6	fifteen	fifteen	CD
6745	5141	7	minutes	minute	NNS
6745	5141	8	add	add	VB
6745	5141	9	the	the	DT
6745	5141	10	butter	butter	NN
6745	5141	11	and	and	CC
6745	5141	12	pepper	pepper	NN
6745	5141	13	,	,	,
6745	5141	14	and	and	CC
6745	5141	15	turn	turn	VB
6745	5141	16	into	into	IN
6745	5141	17	a	a	DT
6745	5141	18	deep	deep	JJ
6745	5141	19	dish	dish	NN
6745	5141	20	.	.	.
6745	5142	1	Cover	cover	VB
6745	5142	2	with	with	IN
6745	5142	3	bread	bread	NN
6745	5142	4	or	or	CC
6745	5142	5	cracker	cracker	NN
6745	5142	6	crumbs	crumb	VBZ
6745	5142	7	,	,	,
6745	5142	8	dot	dot	VBP
6745	5142	9	with	with	IN
6745	5142	10	butter	butter	NN
6745	5142	11	,	,	,
6745	5142	12	and	and	CC
6745	5142	13	bake	bake	VB
6745	5142	14	half	half	PDT
6745	5142	15	an	an	DT
6745	5142	16	hour	hour	NN
6745	5142	17	.	.	.
6745	5143	1	Fried	Fried	NNP
6745	5143	2	Egg	Egg	NNP
6745	5143	3	Plant	Plant	NNP
6745	5143	4	.	.	.
6745	5144	1	Cut	cut	VB
6745	5144	2	the	the	DT
6745	5144	3	plant	plant	NN
6745	5144	4	in	in	IN
6745	5144	5	slices	slice	NNS
6745	5144	6	about	about	IN
6745	5144	7	one	one	CD
6745	5144	8	-	-	HYPH
6745	5144	9	third	third	NN
6745	5144	10	of	of	IN
6745	5144	11	an	an	DT
6745	5144	12	inch	inch	NN
6745	5144	13	thick	thick	JJ
6745	5144	14	.	.	.
6745	5145	1	Pare	pare	VB
6745	5145	2	these	these	DT
6745	5145	3	,	,	,
6745	5145	4	and	and	CC
6745	5145	5	lay	lie	VBD
6745	5145	6	in	in	IN
6745	5145	7	a	a	DT
6745	5145	8	flat	flat	JJ
6745	5145	9	dish	dish	NN
6745	5145	10	.	.	.
6745	5146	1	Cover	cover	VB
6745	5146	2	with	with	IN
6745	5146	3	boiling	boiling	NN
6745	5146	4	water	water	NN
6745	5146	5	,	,	,
6745	5146	6	to	to	TO
6745	5146	7	which	which	WDT
6745	5146	8	has	have	VBZ
6745	5146	9	been	be	VBN
6745	5146	10	added	add	VBN
6745	5146	11	one	one	CD
6745	5146	12	table	table	NN
6745	5146	13	-	-	HYPH
6745	5146	14	spoonful	spoonful	JJ
6745	5146	15	of	of	IN
6745	5146	16	salt	salt	NN
6745	5146	17	for	for	IN
6745	5146	18	every	every	DT
6745	5146	19	quart	quart	NN
6745	5146	20	of	of	IN
6745	5146	21	water	water	NN
6745	5146	22	.	.	.
6745	5147	1	Let	let	VB
6745	5147	2	this	this	DT
6745	5147	3	stand	stand	VB
6745	5147	4	one	one	CD
6745	5147	5	hour	hour	NN
6745	5147	6	.	.	.
6745	5148	1	Drain	drain	VB
6745	5148	2	,	,	,
6745	5148	3	and	and	CC
6745	5148	4	pepper	pepper	VB
6745	5148	5	the	the	DT
6745	5148	6	slices	slice	NNS
6745	5148	7	slightly	slightly	RB
6745	5148	8	,	,	,
6745	5148	9	and	and	CC
6745	5148	10	dip	dip	NN
6745	5148	11	in	in	IN
6745	5148	12	beaten	beat	VBN
6745	5148	13	egg	egg	NN
6745	5148	14	and	and	CC
6745	5148	15	bread	bread	NN
6745	5148	16	crumbs	crumb	NNS
6745	5148	17	(	(	-LRB-
6745	5148	18	two	two	CD
6745	5148	19	eggs	egg	NNS
6745	5148	20	and	and	CC
6745	5148	21	a	a	DT
6745	5148	22	pint	pint	NN
6745	5148	23	of	of	IN
6745	5148	24	crumbs	crumb	NNS
6745	5148	25	for	for	IN
6745	5148	26	a	a	DT
6745	5148	27	good-	good-	JJ
6745	5148	28	sized	sized	JJ
6745	5148	29	plant	plant	NN
6745	5148	30	)	)	-RRB-
6745	5148	31	.	.	.
6745	5149	1	Fry	fry	CD
6745	5149	2	in	in	IN
6745	5149	3	boiling	boil	VBG
6745	5149	4	fat	fat	NN
6745	5149	5	for	for	IN
6745	5149	6	eight	eight	CD
6745	5149	7	or	or	CC
6745	5149	8	ten	ten	CD
6745	5149	9	minutes	minute	NNS
6745	5149	10	.	.	.
6745	5150	1	The	the	DT
6745	5150	2	slices	slice	NNS
6745	5150	3	will	will	MD
6745	5150	4	be	be	VB
6745	5150	5	soft	soft	JJ
6745	5150	6	and	and	CC
6745	5150	7	moist	moist	JJ
6745	5150	8	when	when	WRB
6745	5150	9	done	do	VBN
6745	5150	10	.	.	.
6745	5151	1	Or	or	CC
6745	5151	2	,	,	,
6745	5151	3	the	the	DT
6745	5151	4	slices	slice	NNS
6745	5151	5	can	can	MD
6745	5151	6	be	be	VB
6745	5151	7	seasoned	season	VBN
6745	5151	8	with	with	IN
6745	5151	9	pepper	pepper	NN
6745	5151	10	,	,	,
6745	5151	11	and	and	CC
6745	5151	12	fried	fry	VBN
6745	5151	13	in	in	IN
6745	5151	14	just	just	RB
6745	5151	15	enough	enough	JJ
6745	5151	16	pork	pork	NN
6745	5151	17	fat	fat	NN
6745	5151	18	to	to	TO
6745	5151	19	brown	brown	VB
6745	5151	20	them	-PRON-	PRP
6745	5151	21	.	.	.
6745	5152	1	The	the	DT
6745	5152	2	egg	egg	NN
6745	5152	3	plant	plant	NN
6745	5152	4	is	be	VBZ
6745	5152	5	sometimes	sometimes	RB
6745	5152	6	stewed	stew	VBN
6745	5152	7	,	,	,
6745	5152	8	and	and	CC
6745	5152	9	sometimes	sometimes	RB
6745	5152	10	baked	bake	VBD
6745	5152	11	,	,	,
6745	5152	12	but	but	CC
6745	5152	13	there	there	EX
6745	5152	14	is	be	VBZ
6745	5152	15	no	no	DT
6745	5152	16	other	other	JJ
6745	5152	17	mode	mode	NN
6745	5152	18	so	so	RB
6745	5152	19	good	good	JJ
6745	5152	20	as	as	IN
6745	5152	21	frying	fry	VBG
6745	5152	22	.	.	.
6745	5153	1	Boiled	Boiled	NNP
6745	5153	2	Rice	Rice	NNP
6745	5153	3	.	.	.
6745	5154	1	One	one	CD
6745	5154	2	cupful	cupful	NN
6745	5154	3	of	of	IN
6745	5154	4	rice	rice	NN
6745	5154	5	,	,	,
6745	5154	6	one	one	CD
6745	5154	7	quart	quart	NN
6745	5154	8	of	of	IN
6745	5154	9	boiling	boiling	NN
6745	5154	10	water	water	NN
6745	5154	11	,	,	,
6745	5154	12	one	one	CD
6745	5154	13	scant	scant	JJ
6745	5154	14	table-	table-	NN
6745	5154	15	spoonful	spoonful	JJ
6745	5154	16	of	of	IN
6745	5154	17	salt	salt	NN
6745	5154	18	.	.	.
6745	5155	1	Wash	wash	VB
6745	5155	2	the	the	DT
6745	5155	3	rice	rice	NN
6745	5155	4	in	in	IN
6745	5155	5	three	three	CD
6745	5155	6	waters	water	NNS
6745	5155	7	,	,	,
6745	5155	8	and	and	CC
6745	5155	9	put	put	VBD
6745	5155	10	in	in	RP
6745	5155	11	the	the	DT
6745	5155	12	double	double	JJ
6745	5155	13	kettle	kettle	NN
6745	5155	14	with	with	IN
6745	5155	15	the	the	DT
6745	5155	16	salt	salt	NN
6745	5155	17	and	and	CC
6745	5155	18	boiling	boiling	NN
6745	5155	19	water	water	NN
6745	5155	20	.	.	.
6745	5156	1	Boil	Boil	NNP
6745	5156	2	rapidly	rapidly	RB
6745	5156	3	fifteen	fifteen	CD
6745	5156	4	minutes	minute	NNS
6745	5156	5	;	;	:
6745	5156	6	then	then	RB
6745	5156	7	pour	pour	VB
6745	5156	8	off	off	RP
6745	5156	9	_	_	NNP
6745	5156	10	all	all	DT
6745	5156	11	_	_	NNP
6745	5156	12	the	the	DT
6745	5156	13	water	water	NN
6745	5156	14	.	.	.
6745	5157	1	Cover	cover	VB
6745	5157	2	tightly	tightly	RB
6745	5157	3	,	,	,
6745	5157	4	return	return	VB
6745	5157	5	to	to	IN
6745	5157	6	the	the	DT
6745	5157	7	fire	fire	NN
6745	5157	8	,	,	,
6745	5157	9	and	and	CC
6745	5157	10	cook	cook	VB
6745	5157	11	twenty	twenty	CD
6745	5157	12	minutes	minute	NNS
6745	5157	13	longer	long	RBR
6745	5157	14	.	.	.
6745	5158	1	The	the	DT
6745	5158	2	water	water	NN
6745	5158	3	in	in	IN
6745	5158	4	the	the	DT
6745	5158	5	under	under	JJ
6745	5158	6	boiler	boiler	NN
6745	5158	7	must	must	MD
6745	5158	8	boil	boil	VB
6745	5158	9	rapidly	rapidly	RB
6745	5158	10	all	all	PDT
6745	5158	11	the	the	DT
6745	5158	12	time	time	NN
6745	5158	13	.	.	.
6745	5159	1	Rice	rice	NN
6745	5159	2	cooked	cook	VBN
6745	5159	3	in	in	IN
6745	5159	4	this	this	DT
6745	5159	5	manner	manner	NN
6745	5159	6	will	will	MD
6745	5159	7	have	have	VB
6745	5159	8	every	every	DT
6745	5159	9	grain	grain	NN
6745	5159	10	separate	separate	JJ
6745	5159	11	.	.	.
6745	5160	1	Corn	corn	NN
6745	5160	2	Oysters	oyster	NNS
6745	5160	3	.	.	.
6745	5161	1	One	one	CD
6745	5161	2	cupful	cupful	NN
6745	5161	3	of	of	IN
6745	5161	4	flour	flour	NN
6745	5161	5	,	,	,
6745	5161	6	half	half	PDT
6745	5161	7	a	a	DT
6745	5161	8	cupful	cupful	NN
6745	5161	9	of	of	IN
6745	5161	10	melted	melted	JJ
6745	5161	11	butter	butter	NN
6745	5161	12	,	,	,
6745	5161	13	three	three	CD
6745	5161	14	table-	table-	NN
6745	5161	15	spoonfuls	spoonful	NNS
6745	5161	16	of	of	IN
6745	5161	17	milk	milk	NN
6745	5161	18	,	,	,
6745	5161	19	two	two	CD
6745	5161	20	teaspoonfuls	teaspoonful	NNS
6745	5161	21	of	of	IN
6745	5161	22	salt	salt	NN
6745	5161	23	,	,	,
6745	5161	24	one	one	CD
6745	5161	25	-	-	HYPH
6745	5161	26	fourth	fourth	NN
6745	5161	27	of	of	IN
6745	5161	28	a	a	DT
6745	5161	29	teaspoonful	teaspoonful	NN
6745	5161	30	of	of	IN
6745	5161	31	pepper	pepper	NN
6745	5161	32	,	,	,
6745	5161	33	one	one	CD
6745	5161	34	pint	pint	NN
6745	5161	35	of	of	IN
6745	5161	36	grated	grate	VBN
6745	5161	37	corn	corn	NN
6745	5161	38	.	.	.
6745	5162	1	Pour	pour	VB
6745	5162	2	the	the	DT
6745	5162	3	corn	corn	NN
6745	5162	4	on	on	IN
6745	5162	5	the	the	DT
6745	5162	6	flour	flour	NN
6745	5162	7	,	,	,
6745	5162	8	and	and	CC
6745	5162	9	beat	beat	VBD
6745	5162	10	well	well	RB
6745	5162	11	;	;	:
6745	5162	12	then	then	RB
6745	5162	13	add	add	VB
6745	5162	14	the	the	DT
6745	5162	15	other	other	JJ
6745	5162	16	ingredients	ingredient	NNS
6745	5162	17	,	,	,
6745	5162	18	and	and	CC
6745	5162	19	beat	beat	VBD
6745	5162	20	rapidly	rapidly	RB
6745	5162	21	for	for	IN
6745	5162	22	three	three	CD
6745	5162	23	minutes	minute	NNS
6745	5162	24	.	.	.
6745	5163	1	Have	have	VBP
6745	5163	2	fat	fat	NN
6745	5163	3	in	in	IN
6745	5163	4	the	the	DT
6745	5163	5	frying	frying	NN
6745	5163	6	-	-	HYPH
6745	5163	7	pan	pan	NN
6745	5163	8	to	to	IN
6745	5163	9	the	the	DT
6745	5163	10	depth	depth	NN
6745	5163	11	of	of	IN
6745	5163	12	about	about	RB
6745	5163	13	two	two	CD
6745	5163	14	inches	inch	NNS
6745	5163	15	.	.	.
6745	5164	1	When	when	WRB
6745	5164	2	smoking	smoke	VBG
6745	5164	3	hot	hot	JJ
6745	5164	4	,	,	,
6745	5164	5	put	put	VBN
6745	5164	6	in	in	IN
6745	5164	7	the	the	DT
6745	5164	8	batter	batter	NN
6745	5164	9	by	by	IN
6745	5164	10	the	the	DT
6745	5164	11	spoonful	spoonful	NN
6745	5164	12	.	.	.
6745	5165	1	Hold	hold	VB
6745	5165	2	the	the	DT
6745	5165	3	spoon	spoon	NN
6745	5165	4	close	close	RB
6745	5165	5	to	to	IN
6745	5165	6	the	the	DT
6745	5165	7	fat	fat	NN
6745	5165	8	and	and	CC
6745	5165	9	the	the	DT
6745	5165	10	shape	shape	NN
6745	5165	11	of	of	IN
6745	5165	12	the	the	DT
6745	5165	13	oyster	oyster	NN
6745	5165	14	will	will	MD
6745	5165	15	be	be	VB
6745	5165	16	good	good	JJ
6745	5165	17	.	.	.
6745	5166	1	Fry	fry	NN
6745	5166	2	about	about	RB
6745	5166	3	five	five	CD
6745	5166	4	minutes	minute	NNS
6745	5166	5	.	.	.
6745	5167	1	New	New	NNP
6745	5167	2	Bedford	Bedford	NNP
6745	5167	3	Corn	Corn	NNP
6745	5167	4	Pudding	Pudding	NNP
6745	5167	5	.	.	.
6745	5168	1	Twelve	twelve	CD
6745	5168	2	ears	ear	NNS
6745	5168	3	of	of	IN
6745	5168	4	corn	corn	NN
6745	5168	5	,	,	,
6745	5168	6	four	four	CD
6745	5168	7	eggs	egg	NNS
6745	5168	8	,	,	,
6745	5168	9	a	a	DT
6745	5168	10	generous	generous	JJ
6745	5168	11	pint	pint	NN
6745	5168	12	and	and	CC
6745	5168	13	a	a	DT
6745	5168	14	half	half	NN
6745	5168	15	of	of	IN
6745	5168	16	milk	milk	NN
6745	5168	17	,	,	,
6745	5168	18	a	a	DT
6745	5168	19	generous	generous	JJ
6745	5168	20	teaspoonful	teaspoonful	NN
6745	5168	21	of	of	IN
6745	5168	22	salt	salt	NN
6745	5168	23	,	,	,
6745	5168	24	four	four	CD
6745	5168	25	table	table	NN
6745	5168	26	-	-	HYPH
6745	5168	27	spoonfuls	spoonful	NNS
6745	5168	28	of	of	IN
6745	5168	29	sugar	sugar	NN
6745	5168	30	.	.	.
6745	5169	1	Grate	grate	VB
6745	5169	2	the	the	DT
6745	5169	3	corn	corn	NN
6745	5169	4	,	,	,
6745	5169	5	beat	beat	VBD
6745	5169	6	the	the	DT
6745	5169	7	eggs	egg	NNS
6745	5169	8	with	with	IN
6745	5169	9	a	a	DT
6745	5169	10	spoon	spoon	NN
6745	5169	11	,	,	,
6745	5169	12	and	and	CC
6745	5169	13	mix	mix	VB
6745	5169	14	all	all	PDT
6745	5169	15	the	the	DT
6745	5169	16	ingredients	ingredient	NNS
6745	5169	17	together	together	RB
6745	5169	18	.	.	.
6745	5170	1	Butter	butter	VB
6745	5170	2	a	a	DT
6745	5170	3	deep	deep	JJ
6745	5170	4	earthen	earthen	JJ
6745	5170	5	dish	dish	NN
6745	5170	6	,	,	,
6745	5170	7	and	and	CC
6745	5170	8	pour	pour	VB
6745	5170	9	the	the	DT
6745	5170	10	mixture	mixture	NN
6745	5170	11	into	into	IN
6745	5170	12	it	-PRON-	PRP
6745	5170	13	.	.	.
6745	5171	1	Bake	bake	VB
6745	5171	2	slowly	slowly	RB
6745	5171	3	two	two	CD
6745	5171	4	hours	hour	NNS
6745	5171	5	.	.	.
6745	5172	1	Serve	serve	VB
6745	5172	2	hot	hot	JJ
6745	5172	3	.	.	.
6745	5173	1	When	when	WRB
6745	5173	2	the	the	DT
6745	5173	3	corn	corn	NN
6745	5173	4	is	be	VBZ
6745	5173	5	old	old	JJ
6745	5173	6	it	-PRON-	PRP
6745	5173	7	will	will	MD
6745	5173	8	take	take	VB
6745	5173	9	one	one	CD
6745	5173	10	quart	quart	NN
6745	5173	11	of	of	IN
6745	5173	12	milk	milk	NN
6745	5173	13	.	.	.
6745	5174	1	If	if	IN
6745	5174	2	very	very	RB
6745	5174	3	young	young	JJ
6745	5174	4	and	and	CC
6745	5174	5	milky	milky	JJ
6745	5174	6	,	,	,
6745	5174	7	one	one	CD
6745	5174	8	pint	pint	NN
6745	5174	9	of	of	IN
6745	5174	10	milk	milk	NN
6745	5174	11	will	will	MD
6745	5174	12	be	be	VB
6745	5174	13	sufficient	sufficient	JJ
6745	5174	14	.	.	.
6745	5175	1	Pickled	Pickled	NNP
6745	5175	2	Beets	Beets	NNP
6745	5175	3	.	.	.
6745	5176	1	Cut	cut	NN
6745	5176	2	boiled	boil	VBN
6745	5176	3	beets	beet	NNS
6745	5176	4	in	in	IN
6745	5176	5	slices	slice	NNS
6745	5176	6	.	.	.
6745	5177	1	Lay	lay	VB
6745	5177	2	these	these	DT
6745	5177	3	in	in	IN
6745	5177	4	a	a	DT
6745	5177	5	large	large	JJ
6745	5177	6	glass	glass	NN
6745	5177	7	jar	jar	NN
6745	5177	8	or	or	CC
6745	5177	9	earthen	earthen	JJ
6745	5177	10	pot	pot	NN
6745	5177	11	.	.	.
6745	5178	1	For	for	IN
6745	5178	2	every	every	DT
6745	5178	3	beet	beet	NN
6745	5178	4	,	,	,
6745	5178	5	put	put	VBN
6745	5178	6	in	in	RP
6745	5178	7	one	one	CD
6745	5178	8	slice	slice	NN
6745	5178	9	of	of	IN
6745	5178	10	onion	onion	NN
6745	5178	11	,	,	,
6745	5178	12	one	one	CD
6745	5178	13	table	table	NN
6745	5178	14	-	-	HYPH
6745	5178	15	spoonful	spoonful	JJ
6745	5178	16	of	of	IN
6745	5178	17	grated	grate	VBN
6745	5178	18	horse	horse	NN
6745	5178	19	-	-	HYPH
6745	5178	20	radish	radish	NN
6745	5178	21	,	,	,
6745	5178	22	six	six	CD
6745	5178	23	cloves	clove	NNS
6745	5178	24	,	,	,
6745	5178	25	and	and	CC
6745	5178	26	vinegar	vinegar	VB
6745	5178	27	enough	enough	JJ
6745	5178	28	to	to	TO
6745	5178	29	cover	cover	VB
6745	5178	30	.	.	.
6745	5179	1	The	the	DT
6745	5179	2	beets	beet	NNS
6745	5179	3	will	will	MD
6745	5179	4	be	be	VB
6745	5179	5	ready	ready	JJ
6745	5179	6	to	to	TO
6745	5179	7	use	use	VB
6745	5179	8	in	in	IN
6745	5179	9	ten	ten	CD
6745	5179	10	or	or	CC
6745	5179	11	twelve	twelve	CD
6745	5179	12	hours	hour	NNS
6745	5179	13	.	.	.
6745	5180	1	They	-PRON-	PRP
6745	5180	2	will	will	MD
6745	5180	3	not	not	RB
6745	5180	4	keep	keep	VB
6745	5180	5	more	more	JJR
6745	5180	6	than	than	IN
6745	5180	7	a	a	DT
6745	5180	8	week	week	NN
6745	5180	9	.	.	.
6745	5181	1	Baked	Baked	NNP
6745	5181	2	Beans	Beans	NNPS
6745	5181	3	.	.	.
6745	5182	1	Pick	pick	VB
6745	5182	2	one	one	CD
6745	5182	3	quart	quart	NN
6745	5182	4	of	of	IN
6745	5182	5	beans	bean	NNS
6745	5182	6	free	free	JJ
6745	5182	7	from	from	IN
6745	5182	8	stones	stone	NNS
6745	5182	9	and	and	CC
6745	5182	10	dirt	dirt	NN
6745	5182	11	.	.	.
6745	5183	1	Wash	wash	VB
6745	5183	2	,	,	,
6745	5183	3	and	and	CC
6745	5183	4	soak	soak	VB
6745	5183	5	in	in	IN
6745	5183	6	cold	cold	JJ
6745	5183	7	water	water	NN
6745	5183	8	over	over	IN
6745	5183	9	night	night	NN
6745	5183	10	.	.	.
6745	5184	1	In	in	IN
6745	5184	2	the	the	DT
6745	5184	3	morning	morning	NN
6745	5184	4	pour	pour	NN
6745	5184	5	off	off	IN
6745	5184	6	the	the	DT
6745	5184	7	water	water	NN
6745	5184	8	.	.	.
6745	5185	1	Cover	cover	VB
6745	5185	2	with	with	IN
6745	5185	3	hot	hot	JJ
6745	5185	4	water	water	NN
6745	5185	5	,	,	,
6745	5185	6	put	put	VB
6745	5185	7	two	two	CD
6745	5185	8	pounds	pound	NNS
6745	5185	9	of	of	IN
6745	5185	10	corned	corn	VBN
6745	5185	11	beef	beef	NN
6745	5185	12	with	with	IN
6745	5185	13	them	-PRON-	PRP
6745	5185	14	,	,	,
6745	5185	15	and	and	CC
6745	5185	16	boil	boil	VB
6745	5185	17	until	until	IN
6745	5185	18	they	-PRON-	PRP
6745	5185	19	begin	begin	VBP
6745	5185	20	to	to	TO
6745	5185	21	split	split	VB
6745	5185	22	open	open	JJ
6745	5185	23	,	,	,
6745	5185	24	(	(	-LRB-
6745	5185	25	the	the	DT
6745	5185	26	time	time	NN
6745	5185	27	depends	depend	VBZ
6745	5185	28	upon	upon	IN
6745	5185	29	the	the	DT
6745	5185	30	age	age	NN
6745	5185	31	of	of	IN
6745	5185	32	the	the	DT
6745	5185	33	beans	bean	NNS
6745	5185	34	,	,	,
6745	5185	35	but	but	CC
6745	5185	36	it	-PRON-	PRP
6745	5185	37	will	will	MD
6745	5185	38	be	be	VB
6745	5185	39	from	from	IN
6745	5185	40	thirty	thirty	CD
6745	5185	41	to	to	IN
6745	5185	42	sixty	sixty	CD
6745	5185	43	minutes	minute	NNS
6745	5185	44	)	)	-RRB-
6745	5185	45	.	.	.
6745	5186	1	Turn	turn	VB
6745	5186	2	them	-PRON-	PRP
6745	5186	3	into	into	IN
6745	5186	4	the	the	DT
6745	5186	5	colander	colander	NN
6745	5186	6	,	,	,
6745	5186	7	and	and	CC
6745	5186	8	pour	pour	VB
6745	5186	9	over	over	IN
6745	5186	10	them	-PRON-	PRP
6745	5186	11	two	two	CD
6745	5186	12	or	or	CC
6745	5186	13	three	three	CD
6745	5186	14	quarts	quart	NNS
6745	5186	15	of	of	IN
6745	5186	16	cold	cold	JJ
6745	5186	17	water	water	NN
6745	5186	18	.	.	.
6745	5187	1	Put	put	VB
6745	5187	2	about	about	RB
6745	5187	3	half	half	NN
6745	5187	4	of	of	IN
6745	5187	5	the	the	DT
6745	5187	6	beans	bean	NNS
6745	5187	7	in	in	IN
6745	5187	8	a	a	DT
6745	5187	9	deep	deep	JJ
6745	5187	10	earthen	earthen	JJ
6745	5187	11	pot	pot	NN
6745	5187	12	,	,	,
6745	5187	13	then	then	RB
6745	5187	14	put	put	VBD
6745	5187	15	in	in	IN
6745	5187	16	the	the	DT
6745	5187	17	beef	beef	NN
6745	5187	18	,	,	,
6745	5187	19	and	and	CC
6745	5187	20	finally	finally	RB
6745	5187	21	the	the	DT
6745	5187	22	remainder	remainder	NN
6745	5187	23	of	of	IN
6745	5187	24	the	the	DT
6745	5187	25	beans	bean	NNS
6745	5187	26	.	.	.
6745	5188	1	Mix	mix	VB
6745	5188	2	one	one	CD
6745	5188	3	tea	tea	NN
6745	5188	4	-	-	HYPH
6745	5188	5	spoonful	spoonful	JJ
6745	5188	6	of	of	IN
6745	5188	7	mustard	mustard	NN
6745	5188	8	and	and	CC
6745	5188	9	one	one	CD
6745	5188	10	table	table	NN
6745	5188	11	-	-	HYPH
6745	5188	12	spoonful	spoonful	JJ
6745	5188	13	of	of	IN
6745	5188	14	molasses	molasse	NNS
6745	5188	15	with	with	IN
6745	5188	16	a	a	DT
6745	5188	17	little	little	JJ
6745	5188	18	water	water	NN
6745	5188	19	.	.	.
6745	5189	1	Pour	pour	VB
6745	5189	2	this	this	DT
6745	5189	3	over	over	IN
6745	5189	4	the	the	DT
6745	5189	5	beans	bean	NNS
6745	5189	6	,	,	,
6745	5189	7	and	and	CC
6745	5189	8	then	then	RB
6745	5189	9	add	add	VB
6745	5189	10	boiling	boil	VBG
6745	5189	11	water	water	NN
6745	5189	12	to	to	TO
6745	5189	13	just	just	RB
6745	5189	14	cover	cover	VB
6745	5189	15	.	.	.
6745	5190	1	Bake	Bake	NNP
6745	5190	2	_	_	NNP
6745	5190	3	slowly	slowly	RB
6745	5190	4	_	_	NNP
6745	5190	5	ten	ten	CD
6745	5190	6	hours	hour	NNS
6745	5190	7	.	.	.
6745	5191	1	Add	add	VB
6745	5191	2	a	a	DT
6745	5191	3	little	little	JJ
6745	5191	4	water	water	NN
6745	5191	5	occasionally	occasionally	RB
6745	5191	6	.	.	.
6745	5192	1	PIES	PIES	NNP
6745	5192	2	AND	and	CC
6745	5192	3	PUDDINGS	PUDDINGS	NNP
6745	5192	4	.	.	.
6745	5193	1	Puff	Puff	NNP
6745	5193	2	Paste	Paste	NNP
6745	5193	3	.	.	.
6745	5194	1	One	one	CD
6745	5194	2	quart	quart	NN
6745	5194	3	of	of	IN
6745	5194	4	pastry	pastry	NN
6745	5194	5	flour	flour	NN
6745	5194	6	,	,	,
6745	5194	7	one	one	CD
6745	5194	8	pint	pint	NN
6745	5194	9	of	of	IN
6745	5194	10	butter	butter	NN
6745	5194	11	,	,	,
6745	5194	12	one	one	CD
6745	5194	13	table	table	NN
6745	5194	14	-	-	HYPH
6745	5194	15	spoonful	spoonful	JJ
6745	5194	16	of	of	IN
6745	5194	17	salt	salt	NN
6745	5194	18	,	,	,
6745	5194	19	one	one	CD
6745	5194	20	of	of	IN
6745	5194	21	sugar	sugar	NN
6745	5194	22	,	,	,
6745	5194	23	one	one	CD
6745	5194	24	and	and	CC
6745	5194	25	a	a	DT
6745	5194	26	quarter	quarter	NN
6745	5194	27	cupfuls	cupful	NNS
6745	5194	28	of	of	IN
6745	5194	29	ice	ice	NN
6745	5194	30	water	water	NN
6745	5194	31	.	.	.
6745	5195	1	Wash	wash	VB
6745	5195	2	the	the	DT
6745	5195	3	hands	hand	NNS
6745	5195	4	with	with	IN
6745	5195	5	soap	soap	NN
6745	5195	6	and	and	CC
6745	5195	7	water	water	NN
6745	5195	8	,	,	,
6745	5195	9	and	and	CC
6745	5195	10	dip	dip	VB
6745	5195	11	them	-PRON-	PRP
6745	5195	12	first	first	RB
6745	5195	13	in	in	IN
6745	5195	14	very	very	RB
6745	5195	15	hot	hot	JJ
6745	5195	16	,	,	,
6745	5195	17	and	and	CC
6745	5195	18	then	then	RB
6745	5195	19	in	in	IN
6745	5195	20	cold	cold	JJ
6745	5195	21	,	,	,
6745	5195	22	water	water	NN
6745	5195	23	.	.	.
6745	5196	1	Rinse	rinse	VB
6745	5196	2	a	a	DT
6745	5196	3	large	large	JJ
6745	5196	4	bowl	bowl	NN
6745	5196	5	or	or	CC
6745	5196	6	pan	pan	VB
6745	5196	7	with	with	IN
6745	5196	8	boiling	boiling	NN
6745	5196	9	water	water	NN
6745	5196	10	and	and	CC
6745	5196	11	then	then	RB
6745	5196	12	with	with	IN
6745	5196	13	cold	cold	NN
6745	5196	14	.	.	.
6745	5197	1	Half	half	DT
6745	5197	2	fill	fill	VB
6745	5197	3	it	-PRON-	PRP
6745	5197	4	with	with	IN
6745	5197	5	cold	cold	JJ
6745	5197	6	water	water	NN
6745	5197	7	.	.	.
6745	5198	1	Wash	wash	VB
6745	5198	2	the	the	DT
6745	5198	3	butter	butter	NN
6745	5198	4	in	in	IN
6745	5198	5	this	this	DT
6745	5198	6	,	,	,
6745	5198	7	working	work	VBG
6745	5198	8	it	-PRON-	PRP
6745	5198	9	with	with	IN
6745	5198	10	the	the	DT
6745	5198	11	hands	hand	NNS
6745	5198	12	until	until	IN
6745	5198	13	it	-PRON-	PRP
6745	5198	14	is	be	VBZ
6745	5198	15	light	light	JJ
6745	5198	16	and	and	CC
6745	5198	17	waxy	waxy	RB
6745	5198	18	.	.	.
6745	5199	1	This	this	DT
6745	5199	2	frees	free	VBZ
6745	5199	3	it	-PRON-	PRP
6745	5199	4	of	of	IN
6745	5199	5	the	the	DT
6745	5199	6	salt	salt	NN
6745	5199	7	and	and	CC
6745	5199	8	butter	butter	NN
6745	5199	9	-	-	HYPH
6745	5199	10	milk	milk	NN
6745	5199	11	,	,	,
6745	5199	12	and	and	CC
6745	5199	13	lightens	lighten	VBZ
6745	5199	14	it	-PRON-	PRP
6745	5199	15	,	,	,
6745	5199	16	so	so	IN
6745	5199	17	that	that	IN
6745	5199	18	the	the	DT
6745	5199	19	pastry	pastry	NN
6745	5199	20	is	be	VBZ
6745	5199	21	more	more	RBR
6745	5199	22	delicate	delicate	JJ
6745	5199	23	.	.	.
6745	5200	1	Shape	shape	VB
6745	5200	2	the	the	DT
6745	5200	3	butter	butter	NN
6745	5200	4	into	into	IN
6745	5200	5	two	two	CD
6745	5200	6	thin	thin	JJ
6745	5200	7	cakes	cake	NNS
6745	5200	8	,	,	,
6745	5200	9	and	and	CC
6745	5200	10	put	put	VBD
6745	5200	11	in	in	RP
6745	5200	12	a	a	DT
6745	5200	13	pan	pan	NN
6745	5200	14	of	of	IN
6745	5200	15	ice	ice	NN
6745	5200	16	water	water	NN
6745	5200	17	,	,	,
6745	5200	18	to	to	IN
6745	5200	19	harden	harden	NNP
6745	5200	20	.	.	.
6745	5201	1	Mix	mix	VB
6745	5201	2	the	the	DT
6745	5201	3	salt	salt	NN
6745	5201	4	and	and	CC
6745	5201	5	sugar	sugar	NN
6745	5201	6	with	with	IN
6745	5201	7	the	the	DT
6745	5201	8	flour	flour	NN
6745	5201	9	.	.	.
6745	5202	1	With	with	IN
6745	5202	2	the	the	DT
6745	5202	3	hands	hand	NNS
6745	5202	4	,	,	,
6745	5202	5	rub	rub	VB
6745	5202	6	one	one	CD
6745	5202	7	-	-	HYPH
6745	5202	8	third	third	NN
6745	5202	9	of	of	IN
6745	5202	10	the	the	DT
6745	5202	11	butter	butter	NN
6745	5202	12	into	into	IN
6745	5202	13	the	the	DT
6745	5202	14	flour	flour	NN
6745	5202	15	.	.	.
6745	5203	1	Add	add	VB
6745	5203	2	the	the	DT
6745	5203	3	water	water	NN
6745	5203	4	,	,	,
6745	5203	5	stirring	stir	VBG
6745	5203	6	with	with	IN
6745	5203	7	a	a	DT
6745	5203	8	knife	knife	NN
6745	5203	9	.	.	.
6745	5204	1	Stir	stir	VB
6745	5204	2	quickly	quickly	RB
6745	5204	3	and	and	CC
6745	5204	4	vigorously	vigorously	RB
6745	5204	5	until	until	IN
6745	5204	6	the	the	DT
6745	5204	7	paste	paste	NN
6745	5204	8	is	be	VBZ
6745	5204	9	a	a	DT
6745	5204	10	smooth	smooth	JJ
6745	5204	11	ball	ball	NN
6745	5204	12	.	.	.
6745	5205	1	Sprinkle	sprinkle	VB
6745	5205	2	the	the	DT
6745	5205	3	board	board	NN
6745	5205	4	_	_	NNP
6745	5205	5	lightly	lightly	RB
6745	5205	6	_	_	NNP
6745	5205	7	with	with	IN
6745	5205	8	flour	flour	NN
6745	5205	9	.	.	.
6745	5206	1	Turn	turn	VB
6745	5206	2	the	the	DT
6745	5206	3	paste	paste	NN
6745	5206	4	on	on	IN
6745	5206	5	this	this	DT
6745	5206	6	,	,	,
6745	5206	7	and	and	CC
6745	5206	8	pound	pound	NN
6745	5206	9	quickly	quickly	RB
6745	5206	10	and	and	CC
6745	5206	11	lightly	lightly	RB
6745	5206	12	with	with	IN
6745	5206	13	the	the	DT
6745	5206	14	rolling	roll	VBG
6745	5206	15	pin	pin	NN
6745	5206	16	.	.	.
6745	5207	1	Do	do	VBP
6745	5207	2	not	not	RB
6745	5207	3	break	break	VB
6745	5207	4	the	the	DT
6745	5207	5	paste	paste	NN
6745	5207	6	.	.	.
6745	5208	1	Roll	roll	VB
6745	5208	2	from	from	IN
6745	5208	3	you	-PRON-	PRP
6745	5208	4	and	and	CC
6745	5208	5	to	to	IN
6745	5208	6	one	one	CD
6745	5208	7	side	side	NN
6745	5208	8	;	;	:
6745	5208	9	or	or	CC
6745	5208	10	,	,	,
6745	5208	11	if	if	IN
6745	5208	12	easier	easy	JJR
6745	5208	13	to	to	TO
6745	5208	14	roll	roll	VB
6745	5208	15	from	from	IN
6745	5208	16	you	-PRON-	PRP
6745	5208	17	all	all	PDT
6745	5208	18	the	the	DT
6745	5208	19	while	while	NN
6745	5208	20	,	,	,
6745	5208	21	turn	turn	VB
6745	5208	22	the	the	DT
6745	5208	23	paste	paste	NN
6745	5208	24	around	around	RP
6745	5208	25	.	.	.
6745	5209	1	When	when	WRB
6745	5209	2	it	-PRON-	PRP
6745	5209	3	is	be	VBZ
6745	5209	4	about	about	RB
6745	5209	5	one	one	CD
6745	5209	6	-	-	HYPH
6745	5209	7	fourth	fourth	NN
6745	5209	8	of	of	IN
6745	5209	9	an	an	DT
6745	5209	10	inch	inch	NN
6745	5209	11	thick	thick	JJ
6745	5209	12	,	,	,
6745	5209	13	wipe	wipe	VB
6745	5209	14	the	the	DT
6745	5209	15	remaining	remain	VBG
6745	5209	16	butter	butter	NN
6745	5209	17	,	,	,
6745	5209	18	break	break	VB
6745	5209	19	it	-PRON-	PRP
6745	5209	20	in	in	IN
6745	5209	21	bits	bit	NNS
6745	5209	22	,	,	,
6745	5209	23	and	and	CC
6745	5209	24	spread	spread	VBD
6745	5209	25	these	these	DT
6745	5209	26	on	on	IN
6745	5209	27	the	the	DT
6745	5209	28	paste	paste	NN
6745	5209	29	.	.	.
6745	5210	1	Sprinkle	sprinkle	VB
6745	5210	2	lightly	lightly	RB
6745	5210	3	with	with	IN
6745	5210	4	flour	flour	NN
6745	5210	5	.	.	.
6745	5211	1	Fold	fold	VB
6745	5211	2	the	the	DT
6745	5211	3	paste	paste	NN
6745	5211	4	,	,	,
6745	5211	5	one	one	CD
6745	5211	6	-	-	HYPH
6745	5211	7	third	third	NN
6745	5211	8	from	from	IN
6745	5211	9	each	each	DT
6745	5211	10	side	side	NN
6745	5211	11	,	,	,
6745	5211	12	so	so	IN
6745	5211	13	that	that	IN
6745	5211	14	the	the	DT
6745	5211	15	edges	edge	NNS
6745	5211	16	meet	meet	VBP
6745	5211	17	.	.	.
6745	5212	1	Now	now	RB
6745	5212	2	fold	fold	VB
6745	5212	3	from	from	IN
6745	5212	4	the	the	DT
6745	5212	5	ends	end	NNS
6745	5212	6	,	,	,
6745	5212	7	but	but	CC
6745	5212	8	do	do	VBP
6745	5212	9	not	not	RB
6745	5212	10	have	have	VB
6745	5212	11	these	these	DT
6745	5212	12	meet	meet	NN
6745	5212	13	.	.	.
6745	5213	1	Double	double	VB
6745	5213	2	the	the	DT
6745	5213	3	paste	paste	NN
6745	5213	4	,	,	,
6745	5213	5	pound	pound	NN
6745	5213	6	lightly	lightly	RB
6745	5213	7	,	,	,
6745	5213	8	and	and	CC
6745	5213	9	roll	roll	VB
6745	5213	10	down	down	RP
6745	5213	11	to	to	IN
6745	5213	12	about	about	RB
6745	5213	13	one	one	CD
6745	5213	14	-	-	HYPH
6745	5213	15	third	third	NN
6745	5213	16	of	of	IN
6745	5213	17	an	an	DT
6745	5213	18	inch	inch	NN
6745	5213	19	in	in	IN
6745	5213	20	thickness	thickness	NN
6745	5213	21	.	.	.
6745	5214	1	Fold	fold	VB
6745	5214	2	as	as	IN
6745	5214	3	before	before	RB
6745	5214	4	,	,	,
6745	5214	5	and	and	CC
6745	5214	6	roll	roll	VB
6745	5214	7	down	down	RP
6745	5214	8	again	again	RB
6745	5214	9	.	.	.
6745	5215	1	Repeat	repeat	VB
6745	5215	2	this	this	DT
6745	5215	3	three	three	CD
6745	5215	4	times	time	NNS
6745	5215	5	if	if	IN
6745	5215	6	for	for	IN
6745	5215	7	pies	pie	NNS
6745	5215	8	,	,	,
6745	5215	9	and	and	CC
6745	5215	10	six	six	CD
6745	5215	11	times	time	NNS
6745	5215	12	if	if	IN
6745	5215	13	for	for	IN
6745	5215	14	_	_	NNP
6745	5215	15	vol	vol	NNP
6745	5215	16	-	-	HYPH
6745	5215	17	au	au	NNP
6745	5215	18	-	-	HYPH
6745	5215	19	vents	vent	NNS
6745	5215	20	_	_	NNP
6745	5215	21	,	,	,
6745	5215	22	patties	patty	NNS
6745	5215	23	,	,	,
6745	5215	24	tarts	tart	NNS
6745	5215	25	,	,	,
6745	5215	26	etc	etc	FW
6745	5215	27	.	.	.
6745	5216	1	Place	place	NN
6745	5216	2	on	on	IN
6745	5216	3	the	the	DT
6745	5216	4	ice	ice	NN
6745	5216	5	,	,	,
6745	5216	6	to	to	IN
6745	5216	7	harden	harden	NNP
6745	5216	8	,	,	,
6745	5216	9	when	when	WRB
6745	5216	10	it	-PRON-	PRP
6745	5216	11	has	have	VBZ
6745	5216	12	been	be	VBN
6745	5216	13	rolled	roll	VBN
6745	5216	14	the	the	DT
6745	5216	15	last	last	JJ
6745	5216	16	time	time	NN
6745	5216	17	.	.	.
6745	5217	1	It	-PRON-	PRP
6745	5217	2	should	should	MD
6745	5217	3	be	be	VB
6745	5217	4	in	in	IN
6745	5217	5	the	the	DT
6745	5217	6	ice	ice	NN
6745	5217	7	chest	chest	NN
6745	5217	8	at	at	IN
6745	5217	9	least	least	JJS
6745	5217	10	an	an	DT
6745	5217	11	hour	hour	NN
6745	5217	12	before	before	IN
6745	5217	13	being	be	VBG
6745	5217	14	used	use	VBN
6745	5217	15	.	.	.
6745	5218	1	In	in	IN
6745	5218	2	hot	hot	JJ
6745	5218	3	weather	weather	NN
6745	5218	4	if	if	IN
6745	5218	5	the	the	DT
6745	5218	6	paste	paste	NN
6745	5218	7	sticks	stick	NNS
6745	5218	8	when	when	WRB
6745	5218	9	being	be	VBG
6745	5218	10	rolled	roll	VBN
6745	5218	11	down	down	RP
6745	5218	12	,	,	,
6745	5218	13	put	put	VBD
6745	5218	14	it	-PRON-	PRP
6745	5218	15	on	on	IN
6745	5218	16	a	a	DT
6745	5218	17	tin	tin	JJ
6745	5218	18	sheet	sheet	NN
6745	5218	19	and	and	CC
6745	5218	20	place	place	NN
6745	5218	21	on	on	IN
6745	5218	22	ice	ice	NN
6745	5218	23	.	.	.
6745	5219	1	As	as	RB
6745	5219	2	soon	soon	RB
6745	5219	3	as	as	IN
6745	5219	4	it	-PRON-	PRP
6745	5219	5	is	be	VBZ
6745	5219	6	chilled	chill	VBN
6745	5219	7	it	-PRON-	PRP
6745	5219	8	will	will	MD
6745	5219	9	roll	roll	VB
6745	5219	10	easily	easily	RB
6745	5219	11	.	.	.
6745	5220	1	The	the	DT
6745	5220	2	less	less	JJR
6745	5220	3	flour	flour	NN
6745	5220	4	you	-PRON-	PRP
6745	5220	5	use	use	VBP
6745	5220	6	in	in	IN
6745	5220	7	rolling	roll	VBG
6745	5220	8	out	out	RP
6745	5220	9	the	the	DT
6745	5220	10	paste	paste	NN
6745	5220	11	the	the	DT
6745	5220	12	tenderer	tenderer	NN
6745	5220	13	it	-PRON-	PRP
6745	5220	14	will	will	MD
6745	5220	15	be	be	VB
6745	5220	16	.	.	.
6745	5221	1	No	no	RB
6745	5221	2	matter	matter	RB
6745	5221	3	how	how	WRB
6745	5221	4	carefully	carefully	RB
6745	5221	5	every	every	DT
6745	5221	6	part	part	NN
6745	5221	7	of	of	IN
6745	5221	8	the	the	DT
6745	5221	9	work	work	NN
6745	5221	10	may	may	MD
6745	5221	11	be	be	VB
6745	5221	12	done	do	VBN
6745	5221	13	,	,	,
6745	5221	14	the	the	DT
6745	5221	15	paste	paste	NN
6745	5221	16	will	will	MD
6745	5221	17	not	not	RB
6745	5221	18	be	be	VB
6745	5221	19	good	good	JJ
6745	5221	20	if	if	IN
6745	5221	21	much	much	JJ
6745	5221	22	flour	flour	NN
6745	5221	23	is	be	VBZ
6745	5221	24	used	use	VBN
6745	5221	25	.	.	.
6745	5222	1	Chopped	Chopped	NNP
6745	5222	2	Paste	Paste	NNP
6745	5222	3	.	.	.
6745	5223	1	One	one	CD
6745	5223	2	quart	quart	NN
6745	5223	3	of	of	IN
6745	5223	4	pastry	pastry	NN
6745	5223	5	flour	flour	NN
6745	5223	6	,	,	,
6745	5223	7	two	two	CD
6745	5223	8	cupfuls	cupful	NNS
6745	5223	9	of	of	IN
6745	5223	10	unwashed	unwashed	JJ
6745	5223	11	butter	butter	NN
6745	5223	12	,	,	,
6745	5223	13	one	one	CD
6745	5223	14	teaspoonful	teaspoonful	NN
6745	5223	15	of	of	IN
6745	5223	16	salt	salt	NN
6745	5223	17	,	,	,
6745	5223	18	one	one	CD
6745	5223	19	table	table	NN
6745	5223	20	-	-	HYPH
6745	5223	21	spoonful	spoonful	JJ
6745	5223	22	of	of	IN
6745	5223	23	sugar	sugar	NN
6745	5223	24	,	,	,
6745	5223	25	and	and	CC
6745	5223	26	a	a	DT
6745	5223	27	scant	scant	JJ
6745	5223	28	cupful	cupful	NN
6745	5223	29	of	of	IN
6745	5223	30	ice	ice	NN
6745	5223	31	water	water	NN
6745	5223	32	.	.	.
6745	5224	1	Put	put	VB
6745	5224	2	the	the	DT
6745	5224	3	flour	flour	NN
6745	5224	4	,	,	,
6745	5224	5	salt	salt	NN
6745	5224	6	,	,	,
6745	5224	7	sugar	sugar	NN
6745	5224	8	and	and	CC
6745	5224	9	butter	butter	NN
6745	5224	10	in	in	IN
6745	5224	11	the	the	DT
6745	5224	12	chopping-	chopping-	NNP
6745	5224	13	tray	tray	NN
6745	5224	14	.	.	.
6745	5225	1	Chop	chop	VB
6745	5225	2	all	all	RB
6745	5225	3	together	together	RB
6745	5225	4	until	until	IN
6745	5225	5	the	the	DT
6745	5225	6	butter	butter	NN
6745	5225	7	is	be	VBZ
6745	5225	8	thoroughly	thoroughly	RB
6745	5225	9	mixed	mix	VBN
6745	5225	10	with	with	IN
6745	5225	11	the	the	DT
6745	5225	12	flour	flour	NN
6745	5225	13	;	;	:
6745	5225	14	then	then	RB
6745	5225	15	add	add	VB
6745	5225	16	the	the	DT
6745	5225	17	water	water	NN
6745	5225	18	,	,	,
6745	5225	19	and	and	CC
6745	5225	20	continue	continue	VB
6745	5225	21	chopping	chop	VBG
6745	5225	22	.	.	.
6745	5226	1	When	when	WRB
6745	5226	2	well	well	RB
6745	5226	3	mixed	mixed	JJ
6745	5226	4	,	,	,
6745	5226	5	sprinkle	sprinkle	VB
6745	5226	6	the	the	DT
6745	5226	7	board	board	NN
6745	5226	8	with	with	IN
6745	5226	9	flour	flour	NN
6745	5226	10	,	,	,
6745	5226	11	turn	turn	VB
6745	5226	12	the	the	DT
6745	5226	13	paste	paste	NN
6745	5226	14	on	on	IN
6745	5226	15	it	-PRON-	PRP
6745	5226	16	,	,	,
6745	5226	17	and	and	CC
6745	5226	18	roll	roll	VB
6745	5226	19	into	into	IN
6745	5226	20	a	a	DT
6745	5226	21	flat	flat	JJ
6745	5226	22	piece	piece	NN
6745	5226	23	.	.	.
6745	5227	1	Place	place	NN
6745	5227	2	in	in	IN
6745	5227	3	a	a	DT
6745	5227	4	pan	pan	NN
6745	5227	5	on	on	IN
6745	5227	6	the	the	DT
6745	5227	7	ice	ice	NN
6745	5227	8	.	.	.
6745	5228	1	When	when	WRB
6745	5228	2	hard	hard	RB
6745	5228	3	,	,	,
6745	5228	4	use	use	VB
6745	5228	5	the	the	DT
6745	5228	6	same	same	JJ
6745	5228	7	as	as	IN
6745	5228	8	puff	puff	NN
6745	5228	9	paste	paste	NN
6745	5228	10	.	.	.
6745	5229	1	It	-PRON-	PRP
6745	5229	2	can	can	MD
6745	5229	3	be	be	VB
6745	5229	4	used	use	VBN
6745	5229	5	as	as	RB
6745	5229	6	soon	soon	RB
6745	5229	7	as	as	IN
6745	5229	8	mixed	mix	VBN
6745	5229	9	,	,	,
6745	5229	10	but	but	CC
6745	5229	11	will	will	MD
6745	5229	12	not	not	RB
6745	5229	13	,	,	,
6745	5229	14	of	of	IN
6745	5229	15	course	course	NN
6745	5229	16	,	,	,
6745	5229	17	be	be	VB
6745	5229	18	so	so	RB
6745	5229	19	nice	nice	JJ
6745	5229	20	.	.	.
6745	5230	1	French	french	JJ
6745	5230	2	Paste	Paste	NNP
6745	5230	3	for	for	IN
6745	5230	4	Raised	Raised	NNP
6745	5230	5	Pies	Pies	NNPS
6745	5230	6	.	.	.
6745	5231	1	One	one	CD
6745	5231	2	quart	quart	NN
6745	5231	3	of	of	IN
6745	5231	4	pastry	pastry	NN
6745	5231	5	flour	flour	NN
6745	5231	6	,	,	,
6745	5231	7	one	one	CD
6745	5231	8	table	table	NN
6745	5231	9	-	-	HYPH
6745	5231	10	spoonful	spoonful	JJ
6745	5231	11	of	of	IN
6745	5231	12	sugar	sugar	NN
6745	5231	13	,	,	,
6745	5231	14	one	one	CD
6745	5231	15	teaspoonful	teaspoonful	NN
6745	5231	16	of	of	IN
6745	5231	17	salt	salt	NN
6745	5231	18	,	,	,
6745	5231	19	one	one	CD
6745	5231	20	scant	scant	JJ
6745	5231	21	cupful	cupful	NN
6745	5231	22	of	of	IN
6745	5231	23	butter	butter	NN
6745	5231	24	,	,	,
6745	5231	25	one	one	CD
6745	5231	26	egg	egg	NN
6745	5231	27	,	,	,
6745	5231	28	one	one	CD
6745	5231	29	tea-	tea-	NN
6745	5231	30	cupful	cupful	NN
6745	5231	31	of	of	IN
6745	5231	32	water	water	NN
6745	5231	33	.	.	.
6745	5232	1	Rub	rub	VB
6745	5232	2	the	the	DT
6745	5232	3	butter	butter	NN
6745	5232	4	,	,	,
6745	5232	5	salt	salt	NN
6745	5232	6	and	and	CC
6745	5232	7	sugar	sugar	NN
6745	5232	8	into	into	IN
6745	5232	9	the	the	DT
6745	5232	10	flour	flour	NN
6745	5232	11	.	.	.
6745	5233	1	Beat	beat	VB
6745	5233	2	the	the	DT
6745	5233	3	egg	egg	NN
6745	5233	4	,	,	,
6745	5233	5	and	and	CC
6745	5233	6	add	add	VB
6745	5233	7	the	the	DT
6745	5233	8	water	water	NN
6745	5233	9	to	to	IN
6745	5233	10	it	-PRON-	PRP
6745	5233	11	.	.	.
6745	5234	1	Stir	stir	VB
6745	5234	2	this	this	DT
6745	5234	3	into	into	IN
6745	5234	4	the	the	DT
6745	5234	5	flour	flour	NN
6745	5234	6	and	and	CC
6745	5234	7	butter	butter	NN
6745	5234	8	.	.	.
6745	5235	1	Stir	stir	VB
6745	5235	2	this	this	DT
6745	5235	3	mixture	mixture	NN
6745	5235	4	until	until	IN
6745	5235	5	it	-PRON-	PRP
6745	5235	6	is	be	VBZ
6745	5235	7	a	a	DT
6745	5235	8	smooth	smooth	JJ
6745	5235	9	paste	paste	NN
6745	5235	10	;	;	:
6745	5235	11	then	then	RB
6745	5235	12	put	put	VB
6745	5235	13	on	on	IN
6745	5235	14	the	the	DT
6745	5235	15	board	board	NN
6745	5235	16	and	and	CC
6745	5235	17	roll	roll	VB
6745	5235	18	the	the	DT
6745	5235	19	same	same	JJ
6745	5235	20	as	as	IN
6745	5235	21	puff	puff	NN
6745	5235	22	paste	paste	NN
6745	5235	23	.	.	.
6745	5236	1	This	this	DT
6745	5236	2	paste	paste	NN
6745	5236	3	must	must	MD
6745	5236	4	be	be	VB
6745	5236	5	rolled	roll	VBN
6745	5236	6	eight	eight	CD
6745	5236	7	times	time	NNS
6745	5236	8	.	.	.
6745	5237	1	To	to	TO
6745	5237	2	Make	make	VB
6745	5237	3	a	a	DT
6745	5237	4	Pie	pie	NN
6745	5237	5	.	.	.
6745	5238	1	Butter	butter	VB
6745	5238	2	the	the	DT
6745	5238	3	pie	pie	NN
6745	5238	4	plate	plate	NN
6745	5238	5	(	(	-LRB-
6745	5238	6	tin	tin	NNP
6745	5238	7	is	be	VBZ
6745	5238	8	the	the	DT
6745	5238	9	best	good	JJS
6745	5238	10	)	)	-RRB-
6745	5238	11	,	,	,
6745	5238	12	and	and	CC
6745	5238	13	cover	cover	VB
6745	5238	14	with	with	IN
6745	5238	15	paste	paste	NN
6745	5238	16	that	that	WDT
6745	5238	17	has	have	VBZ
6745	5238	18	been	be	VBN
6745	5238	19	rolled	roll	VBN
6745	5238	20	very	very	RB
6745	5238	21	thin	thin	JJ
6745	5238	22	.	.	.
6745	5239	1	Roll	roll	VB
6745	5239	2	a	a	DT
6745	5239	3	strip	strip	NN
6745	5239	4	of	of	IN
6745	5239	5	paste	paste	NN
6745	5239	6	long	long	RB
6745	5239	7	enough	enough	RB
6745	5239	8	to	to	TO
6745	5239	9	go	go	VB
6745	5239	10	around	around	IN
6745	5239	11	the	the	DT
6745	5239	12	plate	plate	NN
6745	5239	13	,	,	,
6745	5239	14	and	and	CC
6745	5239	15	cut	cut	VBD
6745	5239	16	in	in	IN
6745	5239	17	strips	strip	NNS
6745	5239	18	an	an	DT
6745	5239	19	inch	inch	NN
6745	5239	20	wide	wide	RB
6745	5239	21	.	.	.
6745	5240	1	Wet	wet	VB
6745	5240	2	the	the	DT
6745	5240	3	edge	edge	NN
6745	5240	4	of	of	IN
6745	5240	5	the	the	DT
6745	5240	6	plate	plate	NN
6745	5240	7	with	with	IN
6745	5240	8	water	water	NN
6745	5240	9	,	,	,
6745	5240	10	and	and	CC
6745	5240	11	put	put	VBD
6745	5240	12	a	a	DT
6745	5240	13	strip	strip	NN
6745	5240	14	of	of	IN
6745	5240	15	paste	paste	NN
6745	5240	16	on	on	IN
6745	5240	17	it	-PRON-	PRP
6745	5240	18	.	.	.
6745	5241	1	Fill	fill	VB
6745	5241	2	with	with	IN
6745	5241	3	any	any	DT
6745	5241	4	kind	kind	NN
6745	5241	5	of	of	IN
6745	5241	6	prepared	prepare	VBN
6745	5241	7	fruit	fruit	NN
6745	5241	8	Have	have	VBP
6745	5241	9	the	the	DT
6745	5241	10	paste	paste	NN
6745	5241	11	in	in	IN
6745	5241	12	a	a	DT
6745	5241	13	roll	roll	NN
6745	5241	14	,	,	,
6745	5241	15	and	and	CC
6745	5241	16	cut	cut	VB
6745	5241	17	enough	enough	RB
6745	5241	18	from	from	IN
6745	5241	19	the	the	DT
6745	5241	20	end	end	NN
6745	5241	21	to	to	TO
6745	5241	22	cover	cover	VB
6745	5241	23	the	the	DT
6745	5241	24	pie	pie	NN
6745	5241	25	.	.	.
6745	5242	1	Sprinkle	sprinkle	VB
6745	5242	2	the	the	DT
6745	5242	3	board	board	NN
6745	5242	4	lightly	lightly	RB
6745	5242	5	with	with	IN
6745	5242	6	flour	flour	NN
6745	5242	7	,	,	,
6745	5242	8	and	and	CC
6745	5242	9	place	place	VB
6745	5242	10	the	the	DT
6745	5242	11	paste	paste	NN
6745	5242	12	up	up	RP
6745	5242	13	-	-	HYPH
6745	5242	14	on	on	IN
6745	5242	15	it	-PRON-	PRP
6745	5242	16	.	.	.
6745	5243	1	Flour	flour	VB
6745	5243	2	the	the	DT
6745	5243	3	rolling	roll	VBG
6745	5243	4	pin	pin	NN
6745	5243	5	with	with	IN
6745	5243	6	,	,	,
6745	5243	7	the	the	DT
6745	5243	8	hand	hand	NN
6745	5243	9	.	.	.
6745	5244	1	Roll	roll	VB
6745	5244	2	from	from	IN
6745	5244	3	you	-PRON-	PRP
6745	5244	4	and	and	CC
6745	5244	5	to	to	IN
6745	5244	6	one	one	CD
6745	5244	7	side	side	NN
6745	5244	8	until	until	IN
6745	5244	9	the	the	DT
6745	5244	10	paste	paste	NN
6745	5244	11	is	be	VBZ
6745	5244	12	the	the	DT
6745	5244	13	right	right	JJ
6745	5244	14	size	size	NN
6745	5244	15	.	.	.
6745	5245	1	It	-PRON-	PRP
6745	5245	2	must	must	MD
6745	5245	3	be	be	VB
6745	5245	4	much	much	RB
6745	5245	5	larger	large	JJR
6745	5245	6	than	than	IN
6745	5245	7	the	the	DT
6745	5245	8	plate	plate	NN
6745	5245	9	.	.	.
6745	5246	1	In	in	IN
6745	5246	2	the	the	DT
6745	5246	3	centre	centre	NN
6745	5246	4	cut	cut	VBD
6745	5246	5	a	a	DT
6745	5246	6	slit	slit	NN
6745	5246	7	about	about	IN
6745	5246	8	halt	halt	NN
6745	5246	9	an	an	DT
6745	5246	10	inch	inch	NN
6745	5246	11	long	long	RB
6745	5246	12	.	.	.
6745	5247	1	Cover	cover	VB
6745	5247	2	the	the	DT
6745	5247	3	pie	pie	NN
6745	5247	4	,	,	,
6745	5247	5	having	have	VBG
6745	5247	6	the	the	DT
6745	5247	7	paste	paste	NN
6745	5247	8	"	"	``
6745	5247	9	_	_	NNP
6745	5247	10	fulled	full	VBD
6745	5247	11	_	_	NNP
6745	5247	12	"	"	``
6745	5247	13	on	on	RB
6745	5247	14	,	,	,
6745	5247	15	as	as	IN
6745	5247	16	it	-PRON-	PRP
6745	5247	17	shrinks	shrink	VBZ
6745	5247	18	in	in	IN
6745	5247	19	the	the	DT
6745	5247	20	baking	baking	NN
6745	5247	21	.	.	.
6745	5248	1	The	the	DT
6745	5248	2	oven	oven	NN
6745	5248	3	must	must	MD
6745	5248	4	be	be	VB
6745	5248	5	hot	hot	JJ
6745	5248	6	at	at	IN
6745	5248	7	first	first	RB
6745	5248	8	,	,	,
6745	5248	9	and	and	CC
6745	5248	10	after	after	IN
6745	5248	11	the	the	DT
6745	5248	12	first	first	JJ
6745	5248	13	fifteen	fifteen	CD
6745	5248	14	minutes	minute	NNS
6745	5248	15	the	the	DT
6745	5248	16	drafts	draft	NNS
6745	5248	17	must	must	MD
6745	5248	18	be	be	VB
6745	5248	19	closed	close	VBN
6745	5248	20	.	.	.
6745	5249	1	A	a	DT
6745	5249	2	mince	mince	NN
6745	5249	3	pie	pie	NN
6745	5249	4	will	will	MD
6745	5249	5	require	require	VB
6745	5249	6	one	one	CD
6745	5249	7	hour	hour	NN
6745	5249	8	to	to	TO
6745	5249	9	bake	bake	VB
6745	5249	10	,	,	,
6745	5249	11	and	and	CC
6745	5249	12	an	an	DT
6745	5249	13	apple	apple	NN
6745	5249	14	pie	pie	NN
6745	5249	15	fifty	fifty	CD
6745	5249	16	minutes	minute	NNS
6745	5249	17	.	.	.
6745	5250	1	Peach	Peach	NNP
6745	5250	2	,	,	,
6745	5250	3	and	and	CC
6745	5250	4	nearly	nearly	RB
6745	5250	5	all	all	DT
6745	5250	6	other	other	JJ
6745	5250	7	fruit	fruit	NN
6745	5250	8	pies	pie	NNS
6745	5250	9	,	,	,
6745	5250	10	require	require	VBP
6745	5250	11	the	the	DT
6745	5250	12	same	same	JJ
6745	5250	13	time	time	NN
6745	5250	14	.	.	.
6745	5251	1	Mince	Mince	NNP
6745	5251	2	Pie	Pie	NNP
6745	5251	3	Meat	Meat	NNP
6745	5251	4	.	.	.
6745	5252	1	Boil	boil	VB
6745	5252	2	a	a	DT
6745	5252	3	beef	beef	NN
6745	5252	4	tongue	tongue	NN
6745	5252	5	,	,	,
6745	5252	6	weighing	weigh	VBG
6745	5252	7	six	six	CD
6745	5252	8	pounds	pound	NNS
6745	5252	9	,	,	,
6745	5252	10	and	and	CC
6745	5252	11	six	six	CD
6745	5252	12	pounds	pound	NNS
6745	5252	13	of	of	IN
6745	5252	14	the	the	DT
6745	5252	15	vein	vein	NN
6745	5252	16	of	of	IN
6745	5252	17	a	a	DT
6745	5252	18	round	round	NN
6745	5252	19	of	of	IN
6745	5252	20	beef	beef	NN
6745	5252	21	(	(	-LRB-
6745	5252	22	these	these	DT
6745	5252	23	should	should	MD
6745	5252	24	just	just	RB
6745	5252	25	simmer	simmer	VB
6745	5252	26	)	)	-RRB-
6745	5252	27	.	.	.
6745	5253	1	After	after	IN
6745	5253	2	skinning	skin	VBG
6745	5253	3	the	the	DT
6745	5253	4	tongue	tongue	NN
6745	5253	5	,	,	,
6745	5253	6	chop	chop	VB
6745	5253	7	it	-PRON-	PRP
6745	5253	8	and	and	CC
6745	5253	9	the	the	DT
6745	5253	10	beef	beef	NN
6745	5253	11	very	very	RB
6745	5253	12	fine	fine	JJ
6745	5253	13	,	,	,
6745	5253	14	and	and	CC
6745	5253	15	add	add	VB
6745	5253	16	five	five	CD
6745	5253	17	pounds	pound	NNS
6745	5253	18	of	of	IN
6745	5253	19	beef	beef	NN
6745	5253	20	suet	suet	NN
6745	5253	21	,	,	,
6745	5253	22	chopped	chop	VBD
6745	5253	23	fine	fine	JJ
6745	5253	24	;	;	:
6745	5253	25	five	five	CD
6745	5253	26	pounds	pound	NNS
6745	5253	27	of	of	IN
6745	5253	28	stoned	stone	VBN
6745	5253	29	raisins	raisin	NNS
6745	5253	30	,	,	,
6745	5253	31	three	three	CD
6745	5253	32	of	of	IN
6745	5253	33	dried	dry	VBN
6745	5253	34	currants	currant	NNS
6745	5253	35	,	,	,
6745	5253	36	one	one	CD
6745	5253	37	and	and	CC
6745	5253	38	a	a	DT
6745	5253	39	half	half	NN
6745	5253	40	of	of	IN
6745	5253	41	citron	citron	NN
6745	5253	42	,	,	,
6745	5253	43	cut	cut	VBD
6745	5253	44	fine	fine	RB
6745	5253	45	;	;	:
6745	5253	46	nine	nine	CD
6745	5253	47	of	of	IN
6745	5253	48	sugar	sugar	NN
6745	5253	49	,	,	,
6745	5253	50	one	one	CD
6745	5253	51	and	and	CC
6745	5253	52	a	a	DT
6745	5253	53	half	half	NN
6745	5253	54	pints	pint	NNS
6745	5253	55	of	of	IN
6745	5253	56	molasses	molasse	NNS
6745	5253	57	,	,	,
6745	5253	58	two	two	CD
6745	5253	59	quarts	quart	NNS
6745	5253	60	of	of	IN
6745	5253	61	the	the	DT
6745	5253	62	liquor	liquor	NN
6745	5253	63	in	in	IN
6745	5253	64	which	which	WDT
6745	5253	65	the	the	DT
6745	5253	66	meat	meat	NN
6745	5253	67	was	be	VBD
6745	5253	68	boiled	boil	VBN
6745	5253	69	,	,	,
6745	5253	70	one	one	CD
6745	5253	71	quart	quart	NN
6745	5253	72	of	of	IN
6745	5253	73	brandy	brandy	NN
6745	5253	74	,	,	,
6745	5253	75	one	one	CD
6745	5253	76	pint	pint	NN
6745	5253	77	of	of	IN
6745	5253	78	white	white	JJ
6745	5253	79	wine	wine	NN
6745	5253	80	,	,	,
6745	5253	81	a	a	DT
6745	5253	82	cupful	cupful	NN
6745	5253	83	of	of	IN
6745	5253	84	salt	salt	NN
6745	5253	85	,	,	,
6745	5253	86	half	half	PDT
6745	5253	87	a	a	DT
6745	5253	88	cupful	cupful	NN
6745	5253	89	of	of	IN
6745	5253	90	cinnamon	cinnamon	NN
6745	5253	91	,	,	,
6745	5253	92	one	one	CD
6745	5253	93	-	-	HYPH
6745	5253	94	fourth	fourth	NN
6745	5253	95	of	of	IN
6745	5253	96	a	a	DT
6745	5253	97	cupful	cupful	NN
6745	5253	98	of	of	IN
6745	5253	99	cloves	clove	NNS
6745	5253	100	,	,	,
6745	5253	101	one-	one-	XX
6745	5253	102	fourth	fourth	RB
6745	5253	103	of	of	IN
6745	5253	104	a	a	DT
6745	5253	105	cupful	cupful	NN
6745	5253	106	of	of	IN
6745	5253	107	allspice	allspice	JJ
6745	5253	108	,	,	,
6745	5253	109	three	three	CD
6745	5253	110	nutmegs	nutmeg	NNS
6745	5253	111	,	,	,
6745	5253	112	a	a	DT
6745	5253	113	table	table	NN
6745	5253	114	-	-	HYPH
6745	5253	115	spoonful	spoonful	JJ
6745	5253	116	of	of	IN
6745	5253	117	mace	mace	NN
6745	5253	118	.	.	.
6745	5254	1	Put	put	VB
6745	5254	2	all	all	DT
6745	5254	3	in	in	IN
6745	5254	4	a	a	DT
6745	5254	5	large	large	JJ
6745	5254	6	pan	pan	NN
6745	5254	7	,	,	,
6745	5254	8	and	and	CC
6745	5254	9	let	let	VB
6745	5254	10	stand	stand	VB
6745	5254	11	over	over	IN
6745	5254	12	night	night	NN
6745	5254	13	.	.	.
6745	5255	1	Put	put	VB
6745	5255	2	what	what	WP
6745	5255	3	you	-PRON-	PRP
6745	5255	4	wish	wish	VBP
6745	5255	5	to	to	TO
6745	5255	6	bake	bake	VB
6745	5255	7	in	in	RP
6745	5255	8	another	another	DT
6745	5255	9	pan	pan	NN
6745	5255	10	with	with	IN
6745	5255	11	half	half	PDT
6745	5255	12	as	as	RB
6745	5255	13	much	much	JJ
6745	5255	14	stewed	stewed	JJ
6745	5255	15	and	and	CC
6745	5255	16	sweetened	sweeten	VBN
6745	5255	17	apple	apple	NN
6745	5255	18	as	as	IN
6745	5255	19	you	-PRON-	PRP
6745	5255	20	have	have	VBP
6745	5255	21	meat	meat	NN
6745	5255	22	,	,	,
6745	5255	23	and	and	CC
6745	5255	24	let	let	VB
6745	5255	25	it	-PRON-	PRP
6745	5255	26	stand	stand	VB
6745	5255	27	one	one	CD
6745	5255	28	hour	hour	NN
6745	5255	29	.	.	.
6745	5256	1	Put	put	VB
6745	5256	2	the	the	DT
6745	5256	3	remainder	remainder	NN
6745	5256	4	of	of	IN
6745	5256	5	the	the	DT
6745	5256	6	meat	meat	NN
6745	5256	7	in	in	IN
6745	5256	8	a	a	DT
6745	5256	9	jar	jar	NN
6745	5256	10	.	.	.
6745	5257	1	Cover	cover	VB
6745	5257	2	with	with	IN
6745	5257	3	a	a	DT
6745	5257	4	paper	paper	NN
6745	5257	5	dipped	dip	VBN
6745	5257	6	in	in	IN
6745	5257	7	brandy	brandy	NN
6745	5257	8	,	,	,
6745	5257	9	and	and	CC
6745	5257	10	then	then	RB
6745	5257	11	cover	cover	VB
6745	5257	12	tightly	tightly	RB
6745	5257	13	,	,	,
6745	5257	14	to	to	TO
6745	5257	15	exclude	exclude	VB
6745	5257	16	the	the	DT
6745	5257	17	air	air	NN
6745	5257	18	.	.	.
6745	5258	1	Set	Set	VBN
6745	5258	2	in	in	IN
6745	5258	3	a	a	DT
6745	5258	4	cool	cool	JJ
6745	5258	5	place	place	NN
6745	5258	6	for	for	IN
6745	5258	7	future	future	JJ
6745	5258	8	use	use	NN
6745	5258	9	,	,	,
6745	5258	10	[	[	-LRB-
6745	5258	11	Mrs.	Mrs.	NNP
6745	5258	12	M.	M.	NNP
6745	5258	13	L.	L.	NNP
6745	5258	14	W.	W.	NNP
6745	5258	15	]	]	-RRB-
6745	5258	16	Squash	Squash	NNP
6745	5258	17	pies	pie	NNS
6745	5258	18	.	.	.
6745	5259	1	Five	five	CD
6745	5259	2	pints	pint	NNS
6745	5259	3	of	of	IN
6745	5259	4	stewed	stew	VBN
6745	5259	5	and	and	CC
6745	5259	6	strained	strained	JJ
6745	5259	7	squash	squash	NN
6745	5259	8	,	,	,
6745	5259	9	two	two	CD
6745	5259	10	quarts	quart	NNS
6745	5259	11	of	of	IN
6745	5259	12	boiling	boil	VBG
6745	5259	13	milk	milk	NN
6745	5259	14	,	,	,
6745	5259	15	one	one	CD
6745	5259	16	and	and	CC
6745	5259	17	a	a	DT
6745	5259	18	half	half	NN
6745	5259	19	nutmegs	nutmeg	NNS
6745	5259	20	,	,	,
6745	5259	21	four	four	CD
6745	5259	22	teaspoonfuls	teaspoonful	NNS
6745	5259	23	of	of	IN
6745	5259	24	salt	salt	NN
6745	5259	25	,	,	,
6745	5259	26	five	five	CD
6745	5259	27	cupfuls	cupful	NNS
6745	5259	28	of	of	IN
6745	5259	29	sugar	sugar	NN
6745	5259	30	,	,	,
6745	5259	31	nine	nine	CD
6745	5259	32	eggs	egg	NNS
6745	5259	33	,	,	,
6745	5259	34	four	four	CD
6745	5259	35	table	table	NN
6745	5259	36	-	-	HYPH
6745	5259	37	spoonfuls	spoonful	NNS
6745	5259	38	of	of	IN
6745	5259	39	Sicily	Sicily	NNP
6745	5259	40	Madeira	Madeira	NNP
6745	5259	41	and	and	CC
6745	5259	42	two	two	CD
6745	5259	43	of	of	IN
6745	5259	44	rose	rose	NN
6745	5259	45	-	-	HYPH
6745	5259	46	water	water	NN
6745	5259	47	.	.	.
6745	5260	1	Gradually	gradually	RB
6745	5260	2	pour	pour	VB
6745	5260	3	the	the	DT
6745	5260	4	boiling	boiling	NN
6745	5260	5	milk	milk	NN
6745	5260	6	on	on	IN
6745	5260	7	the	the	DT
6745	5260	8	squash	squash	NN
6745	5260	9	,	,	,
6745	5260	10	and	and	CC
6745	5260	11	stir	stir	VB
6745	5260	12	continually	continually	RB
6745	5260	13	.	.	.
6745	5261	1	Add	add	VB
6745	5261	2	the	the	DT
6745	5261	3	nutmeg	nutmeg	NN
6745	5261	4	,	,	,
6745	5261	5	rose	rose	NN
6745	5261	6	-	-	HYPH
6745	5261	7	water	water	NN
6745	5261	8	and	and	CC
6745	5261	9	sugar	sugar	NN
6745	5261	10	.	.	.
6745	5262	1	When	when	WRB
6745	5262	2	cold	cold	JJ
6745	5262	3	,	,	,
6745	5262	4	add	add	VB
6745	5262	5	the	the	DT
6745	5262	6	eggs	egg	NNS
6745	5262	7	,	,	,
6745	5262	8	well	well	RB
6745	5262	9	beaten	beat	VBN
6745	5262	10	;	;	:
6745	5262	11	and	and	CC
6745	5262	12	just	just	RB
6745	5262	13	before	before	IN
6745	5262	14	the	the	DT
6745	5262	15	mixture	mixture	NN
6745	5262	16	is	be	VBZ
6745	5262	17	put	put	VBN
6745	5262	18	in	in	IN
6745	5262	19	the	the	DT
6745	5262	20	plates	plate	NNS
6745	5262	21	,	,	,
6745	5262	22	add	add	VB
6745	5262	23	the	the	DT
6745	5262	24	Madeira	madeira	NN
6745	5262	25	.	.	.
6745	5263	1	Butter	butter	NN
6745	5263	2	deep	deep	JJ
6745	5263	3	plates	plate	NNS
6745	5263	4	,	,	,
6745	5263	5	and	and	CC
6745	5263	6	line	line	NN
6745	5263	7	with	with	IN
6745	5263	8	a	a	DT
6745	5263	9	plain	plain	JJ
6745	5263	10	paste	paste	NN
6745	5263	11	.	.	.
6745	5264	1	Fill	fill	VB
6745	5264	2	with	with	IN
6745	5264	3	the	the	DT
6745	5264	4	mixture	mixture	NN
6745	5264	5	,	,	,
6745	5264	6	and	and	CC
6745	5264	7	bake	bake	VB
6745	5264	8	in	in	RP
6745	5264	9	a	a	DT
6745	5264	10	moderate	moderate	JJ
6745	5264	11	oven	oven	NN
6745	5264	12	for	for	IN
6745	5264	13	forty	forty	CD
6745	5264	14	minutes	minute	NNS
6745	5264	15	.	.	.
6745	5265	1	[	[	-LRB-
6745	5265	2	Mrs.	Mrs.	NNP
6745	5265	3	M.	M.	NNP
6745	5265	4	L.	L.	NNP
6745	5265	5	W.	W.	NNP
6745	5265	6	]	]	-RRB-
6745	5265	7	Sweet	Sweet	NNP
6745	5265	8	Potato	Potato	NNP
6745	5265	9	Pies	pie	NNS
6745	5265	10	.	.	.
6745	5266	1	When	when	WRB
6745	5266	2	the	the	DT
6745	5266	3	potatoes	potato	NNS
6745	5266	4	are	be	VBP
6745	5266	5	dry	dry	JJ
6745	5266	6	and	and	CC
6745	5266	7	mealy	mealy	JJ
6745	5266	8	,	,	,
6745	5266	9	take	take	VB
6745	5266	10	a	a	DT
6745	5266	11	quart	quart	NN
6745	5266	12	after	after	IN
6745	5266	13	they	-PRON-	PRP
6745	5266	14	have	have	VBP
6745	5266	15	been	be	VBN
6745	5266	16	pared	pare	VBN
6745	5266	17	,	,	,
6745	5266	18	boiled	boil	VBN
6745	5266	19	and	and	CC
6745	5266	20	mashed	mash	VBD
6745	5266	21	,	,	,
6745	5266	22	a	a	DT
6745	5266	23	quart	quart	NN
6745	5266	24	of	of	IN
6745	5266	25	milk	milk	NN
6745	5266	26	,	,	,
6745	5266	27	four	four	CD
6745	5266	28	eggs	egg	NNS
6745	5266	29	,	,	,
6745	5266	30	salt	salt	NN
6745	5266	31	,	,	,
6745	5266	32	nutmeg	nutmeg	NNP
6745	5266	33	,	,	,
6745	5266	34	cinnamon	cinnamon	NN
6745	5266	35	and	and	CC
6745	5266	36	sugar	sugar	NN
6745	5266	37	to	to	TO
6745	5266	38	taste	taste	VB
6745	5266	39	.	.	.
6745	5267	1	Bake	bake	VB
6745	5267	2	the	the	DT
6745	5267	3	same	same	JJ
6745	5267	4	as	as	IN
6745	5267	5	squash	squash	JJ
6745	5267	6	pies	pie	NNS
6745	5267	7	.	.	.
6745	5268	1	If	if	IN
6745	5268	2	the	the	DT
6745	5268	3	potatoes	potato	NNS
6745	5268	4	are	be	VBP
6745	5268	5	very	very	RB
6745	5268	6	moist	moist	JJ
6745	5268	7	,	,	,
6745	5268	8	use	use	VB
6745	5268	9	less	less	JJR
6745	5268	10	milk	milk	NN
6745	5268	11	.	.	.
6745	5269	1	Lemon	Lemon	NNP
6745	5269	2	Pie	Pie	NNP
6745	5269	3	.	.	.
6745	5270	1	The	the	DT
6745	5270	2	juice	juice	NN
6745	5270	3	and	and	CC
6745	5270	4	rind	rind	NN
6745	5270	5	of	of	IN
6745	5270	6	one	one	CD
6745	5270	7	lemon	lemon	NN
6745	5270	8	,	,	,
6745	5270	9	two	two	CD
6745	5270	10	eggs	egg	NNS
6745	5270	11	,	,	,
6745	5270	12	eight	eight	CD
6745	5270	13	heaping	heap	VBG
6745	5270	14	table-	table-	NN
6745	5270	15	spoonfuls	spoonful	NNS
6745	5270	16	of	of	IN
6745	5270	17	sugar	sugar	NN
6745	5270	18	,	,	,
6745	5270	19	one	one	CD
6745	5270	20	small	small	JJ
6745	5270	21	tea	tea	NN
6745	5270	22	-	-	HYPH
6745	5270	23	cupful	cupful	JJ
6745	5270	24	of	of	IN
6745	5270	25	milk	milk	NN
6745	5270	26	,	,	,
6745	5270	27	one	one	CD
6745	5270	28	teaspoonful	teaspoonful	NN
6745	5270	29	of	of	IN
6745	5270	30	corn	corn	NN
6745	5270	31	-	-	HYPH
6745	5270	32	starch	starch	NN
6745	5270	33	.	.	.
6745	5271	1	Mix	mix	VB
6745	5271	2	the	the	DT
6745	5271	3	corn	corn	NN
6745	5271	4	-	-	HYPH
6745	5271	5	starch	starch	NN
6745	5271	6	with	with	IN
6745	5271	7	a	a	DT
6745	5271	8	little	little	JJ
6745	5271	9	of	of	IN
6745	5271	10	the	the	DT
6745	5271	11	milk	milk	NN
6745	5271	12	.	.	.
6745	5272	1	Put	put	VB
6745	5272	2	the	the	DT
6745	5272	3	remainder	remainder	NN
6745	5272	4	on	on	IN
6745	5272	5	the	the	DT
6745	5272	6	fire	fire	NN
6745	5272	7	,	,	,
6745	5272	8	and	and	CC
6745	5272	9	when	when	WRB
6745	5272	10	boiling	boil	VBG
6745	5272	11	,	,	,
6745	5272	12	stir	stir	VB
6745	5272	13	in	in	IN
6745	5272	14	the	the	DT
6745	5272	15	corn	corn	NN
6745	5272	16	-	-	HYPH
6745	5272	17	starch	starch	NN
6745	5272	18	.	.	.
6745	5273	1	Boil	Boil	NNP
6745	5273	2	one	one	CD
6745	5273	3	minute	minute	NN
6745	5273	4	.	.	.
6745	5274	1	Let	let	VB
6745	5274	2	this	this	DT
6745	5274	3	cool	cool	JJ
6745	5274	4	,	,	,
6745	5274	5	and	and	CC
6745	5274	6	add	add	VB
6745	5274	7	the	the	DT
6745	5274	8	yolks	yolk	NNS
6745	5274	9	of	of	IN
6745	5274	10	the	the	DT
6745	5274	11	eggs	egg	NNS
6745	5274	12	,	,	,
6745	5274	13	four	four	CD
6745	5274	14	heaping	heaping	NN
6745	5274	15	table	table	NN
6745	5274	16	-	-	HYPH
6745	5274	17	spoonfuls	spoonful	NNS
6745	5274	18	of	of	IN
6745	5274	19	the	the	DT
6745	5274	20	sugar	sugar	NN
6745	5274	21	,	,	,
6745	5274	22	and	and	CC
6745	5274	23	the	the	DT
6745	5274	24	grated	grate	VBN
6745	5274	25	rind	rind	NN
6745	5274	26	and	and	CC
6745	5274	27	juice	juice	NN
6745	5274	28	of	of	IN
6745	5274	29	the	the	DT
6745	5274	30	lemon	lemon	NN
6745	5274	31	,	,	,
6745	5274	32	all	all	RB
6745	5274	33	well	well	RB
6745	5274	34	beaten	beat	VBN
6745	5274	35	together	together	RB
6745	5274	36	.	.	.
6745	5275	1	Have	have	VBP
6745	5275	2	a	a	DT
6745	5275	3	deep	deep	JJ
6745	5275	4	pie	pie	NN
6745	5275	5	plate	plate	NN
6745	5275	6	lined	line	VBN
6745	5275	7	with	with	IN
6745	5275	8	paste	paste	NN
6745	5275	9	,	,	,
6745	5275	10	and	and	CC
6745	5275	11	fill	fill	VB
6745	5275	12	with	with	IN
6745	5275	13	this	this	DT
6745	5275	14	mixture	mixture	NN
6745	5275	15	.	.	.
6745	5276	1	Bake	bake	VB
6745	5276	2	slowly	slowly	RB
6745	5276	3	half	half	PDT
6745	5276	4	an	an	DT
6745	5276	5	hour	hour	NN
6745	5276	6	.	.	.
6745	5277	1	Beat	beat	VB
6745	5277	2	the	the	DT
6745	5277	3	whites	white	NNS
6745	5277	4	of	of	IN
6745	5277	5	the	the	DT
6745	5277	6	eggs	egg	NNS
6745	5277	7	to	to	IN
6745	5277	8	a	a	DT
6745	5277	9	stiff	stiff	JJ
6745	5277	10	froth	froth	NN
6745	5277	11	,	,	,
6745	5277	12	and	and	CC
6745	5277	13	gradually	gradually	RB
6745	5277	14	beat	beat	VBD
6745	5277	15	into	into	IN
6745	5277	16	them	-PRON-	PRP
6745	5277	17	the	the	DT
6745	5277	18	remainder	remainder	NN
6745	5277	19	of	of	IN
6745	5277	20	the	the	DT
6745	5277	21	sugar	sugar	NN
6745	5277	22	.	.	.
6745	5278	1	Cover	cover	VB
6745	5278	2	the	the	DT
6745	5278	3	pie	pie	NN
6745	5278	4	with	with	IN
6745	5278	5	this	this	DT
6745	5278	6	,	,	,
6745	5278	7	and	and	CC
6745	5278	8	brown	brown	NNP
6745	5278	9	slowly	slowly	RB
6745	5278	10	.	.	.
6745	5279	1	Orange	Orange	NNP
6745	5279	2	Pies	Pies	NNPS
6745	5279	3	.	.	.
6745	5280	1	Two	two	CD
6745	5280	2	cupfuls	cupful	NNS
6745	5280	3	of	of	IN
6745	5280	4	sugar	sugar	NN
6745	5280	5	,	,	,
6745	5280	6	two	two	CD
6745	5280	7	of	of	IN
6745	5280	8	flour	flour	NN
6745	5280	9	,	,	,
6745	5280	10	five	five	CD
6745	5280	11	eggs	egg	NNS
6745	5280	12	,	,	,
6745	5280	13	one	one	CD
6745	5280	14	tea	tea	NN
6745	5280	15	-	-	HYPH
6745	5280	16	spoonful	spoonful	JJ
6745	5280	17	of	of	IN
6745	5280	18	cream	cream	NN
6745	5280	19	of	of	IN
6745	5280	20	tartar	tartar	NN
6745	5280	21	,	,	,
6745	5280	22	half	half	PDT
6745	5280	23	a	a	DT
6745	5280	24	teaspoonful	teaspoonful	NN
6745	5280	25	of	of	IN
6745	5280	26	soda	soda	NN
6745	5280	27	,	,	,
6745	5280	28	the	the	DT
6745	5280	29	juice	juice	NN
6745	5280	30	and	and	CC
6745	5280	31	rind	rind	NN
6745	5280	32	of	of	IN
6745	5280	33	one	one	CD
6745	5280	34	orange	orange	NN
6745	5280	35	.	.	.
6745	5281	1	These	these	DT
6745	5281	2	are	be	VBP
6745	5281	3	for	for	IN
6745	5281	4	the	the	DT
6745	5281	5	cake	cake	NN
6745	5281	6	.	.	.
6745	5282	1	Beat	beat	VB
6745	5282	2	the	the	DT
6745	5282	3	eggs	egg	NNS
6745	5282	4	very	very	RB
6745	5282	5	light	light	JJ
6745	5282	6	;	;	:
6745	5282	7	then	then	RB
6745	5282	8	add	add	VB
6745	5282	9	the	the	DT
6745	5282	10	sugar	sugar	NN
6745	5282	11	,	,	,
6745	5282	12	and	and	CC
6745	5282	13	beat	beat	VBD
6745	5282	14	until	until	IN
6745	5282	15	frothy	frothy	NNP
6745	5282	16	.	.	.
6745	5283	1	Now	now	RB
6745	5283	2	add	add	VB
6745	5283	3	the	the	DT
6745	5283	4	orange	orange	NN
6745	5283	5	.	.	.
6745	5284	1	Mix	mix	VB
6745	5284	2	the	the	DT
6745	5284	3	soda	soda	NN
6745	5284	4	and	and	CC
6745	5284	5	cream	cream	NN
6745	5284	6	of	of	IN
6745	5284	7	tartar	tartar	NN
6745	5284	8	with	with	IN
6745	5284	9	the	the	DT
6745	5284	10	flour	flour	NN
6745	5284	11	,	,	,
6745	5284	12	and	and	CC
6745	5284	13	rub	rub	VB
6745	5284	14	through	through	RP
6745	5284	15	a	a	DT
6745	5284	16	sieve	sieve	NN
6745	5284	17	on	on	IN
6745	5284	18	to	to	IN
6745	5284	19	the	the	DT
6745	5284	20	beaten	beat	VBN
6745	5284	21	eggs	egg	NNS
6745	5284	22	and	and	CC
6745	5284	23	sugar	sugar	NN
6745	5284	24	.	.	.
6745	5285	1	Stir	stir	VB
6745	5285	2	well	well	RB
6745	5285	3	,	,	,
6745	5285	4	and	and	CC
6745	5285	5	bake	bake	VB
6745	5285	6	in	in	RP
6745	5285	7	deep	deep	JJ
6745	5285	8	tin	tin	NN
6745	5285	9	plates	plate	NNS
6745	5285	10	.	.	.
6745	5286	1	There	there	EX
6745	5286	2	will	will	MD
6745	5286	3	be	be	VB
6745	5286	4	enough	enough	JJ
6745	5286	5	for	for	IN
6745	5286	6	six	six	CD
6745	5286	7	plates	plate	NNS
6745	5286	8	.	.	.
6745	5287	1	When	when	WRB
6745	5287	2	baked	bake	VBN
6745	5287	3	,	,	,
6745	5287	4	put	put	VBD
6745	5287	5	a	a	DT
6745	5287	6	thin	thin	JJ
6745	5287	7	layer	layer	NN
6745	5287	8	of	of	IN
6745	5287	9	the	the	DT
6745	5287	10	icing	icing	NN
6745	5287	11	between	between	IN
6745	5287	12	the	the	DT
6745	5287	13	cakes	cake	NNS
6745	5287	14	,	,	,
6745	5287	15	and	and	CC
6745	5287	16	cover	cover	VB
6745	5287	17	the	the	DT
6745	5287	18	pie	pie	NN
6745	5287	19	with	with	IN
6745	5287	20	icing	ice	VBG
6745	5287	21	.	.	.
6745	5288	1	There	there	EX
6745	5288	2	should	should	MD
6745	5288	3	be	be	VB
6745	5288	4	three	three	CD
6745	5288	5	cakes	cake	NNS
6745	5288	6	in	in	IN
6745	5288	7	a	a	DT
6745	5288	8	pie	pie	NN
6745	5288	9	.	.	.
6745	5289	1	Icing	ice	VBG
6745	5289	2	:	:	:
6745	5289	3	The	the	DT
6745	5289	4	whites	white	NNS
6745	5289	5	of	of	IN
6745	5289	6	four	four	CD
6745	5289	7	eggs	egg	NNS
6745	5289	8	,	,	,
6745	5289	9	one	one	CD
6745	5289	10	tea	tea	NN
6745	5289	11	-	-	HYPH
6745	5289	12	cupful	cupful	JJ
6745	5289	13	of	of	IN
6745	5289	14	powdered	powdered	JJ
6745	5289	15	sugar	sugar	NN
6745	5289	16	,	,	,
6745	5289	17	the	the	DT
6745	5289	18	juice	juice	NN
6745	5289	19	and	and	CC
6745	5289	20	rind	rind	NN
6745	5289	21	of	of	IN
6745	5289	22	two	two	CD
6745	5289	23	oranges	orange	NNS
6745	5289	24	.	.	.
6745	5290	1	After	after	IN
6745	5290	2	beating	beat	VBG
6745	5290	3	the	the	DT
6745	5290	4	whites	white	NNS
6745	5290	5	to	to	IN
6745	5290	6	a	a	DT
6745	5290	7	stiff	stiff	JJ
6745	5290	8	froth	froth	NN
6745	5290	9	,	,	,
6745	5290	10	beat	beat	VBN
6745	5290	11	in	in	IN
6745	5290	12	the	the	DT
6745	5290	13	sugar	sugar	NN
6745	5290	14	and	and	CC
6745	5290	15	then	then	RB
6745	5290	16	the	the	DT
6745	5290	17	rind	rind	NN
6745	5290	18	and	and	CC
6745	5290	19	juice	juice	NN
6745	5290	20	of	of	IN
6745	5290	21	the	the	DT
6745	5290	22	oranges	orange	NNS
6745	5290	23	.	.	.
6745	5291	1	When	when	WRB
6745	5291	2	the	the	DT
6745	5291	3	pies	pie	NNS
6745	5291	4	are	be	VBP
6745	5291	5	iced	iced	JJ
6745	5291	6	,	,	,
6745	5291	7	dry	dry	VB
6745	5291	8	them	-PRON-	PRP
6745	5291	9	in	in	IN
6745	5291	10	the	the	DT
6745	5291	11	heater	heater	NN
6745	5291	12	.	.	.
6745	5292	1	Chocolate	Chocolate	NNP
6745	5292	2	Pies	Pies	NNPS
6745	5292	3	.	.	.
6745	5293	1	Make	make	VB
6745	5293	2	plain	plain	JJ
6745	5293	3	cup	cup	NN
6745	5293	4	cake	cake	NN
6745	5293	5	,	,	,
6745	5293	6	and	and	CC
6745	5293	7	bake	bake	VB
6745	5293	8	in	in	IN
6745	5293	9	Washington	Washington	NNP
6745	5293	10	-	-	HYPH
6745	5293	11	pie	pie	NN
6745	5293	12	plates	plate	NNS
6745	5293	13	,	,	,
6745	5293	14	having	have	VBG
6745	5293	15	the	the	DT
6745	5293	16	cake	cake	NN
6745	5293	17	thick	thick	JJ
6745	5293	18	enough	enough	RB
6745	5293	19	to	to	TO
6745	5293	20	split	split	VB
6745	5293	21	.	.	.
6745	5294	1	After	after	IN
6745	5294	2	splitting	splitting	NN
6745	5294	3	,	,	,
6745	5294	4	spread	spread	VB
6745	5294	5	one	one	CD
6745	5294	6	half	half	NN
6745	5294	7	with	with	IN
6745	5294	8	a	a	DT
6745	5294	9	filling	filling	NN
6745	5294	10	made	make	VBN
6745	5294	11	as	as	IN
6745	5294	12	below	below	RB
6745	5294	13	,	,	,
6745	5294	14	place	place	VB
6745	5294	15	the	the	DT
6745	5294	16	top	top	JJ
6745	5294	17	piece	piece	NN
6745	5294	18	on	on	IN
6745	5294	19	,	,	,
6745	5294	20	and	and	CC
6745	5294	21	sprinkle	sprinkle	VB
6745	5294	22	with	with	IN
6745	5294	23	powdered	powdered	JJ
6745	5294	24	sugar	sugar	NN
6745	5294	25	.	.	.
6745	5295	1	The	the	DT
6745	5295	2	cake	cake	NN
6745	5295	3	should	should	MD
6745	5295	4	always	always	RB
6745	5295	5	be	be	VB
6745	5295	6	fresh	fresh	JJ
6745	5295	7	.	.	.
6745	5296	1	Filling	fill	VBG
6745	5296	2	:	:	:
6745	5296	3	One	one	CD
6745	5296	4	square	square	NN
6745	5296	5	of	of	IN
6745	5296	6	Baker	Baker	NNP
6745	5296	7	's	's	POS
6745	5296	8	chocolate	chocolate	NN
6745	5296	9	,	,	,
6745	5296	10	one	one	CD
6745	5296	11	cupful	cupful	NN
6745	5296	12	of	of	IN
6745	5296	13	sugar	sugar	NN
6745	5296	14	,	,	,
6745	5296	15	the	the	DT
6745	5296	16	yolks	yolk	NNS
6745	5296	17	of	of	IN
6745	5296	18	two	two	CD
6745	5296	19	eggs	egg	NNS
6745	5296	20	,	,	,
6745	5296	21	one	one	CD
6745	5296	22	-	-	HYPH
6745	5296	23	third	third	NN
6745	5296	24	of	of	IN
6745	5296	25	a	a	DT
6745	5296	26	cupful	cupful	NN
6745	5296	27	of	of	IN
6745	5296	28	boiling	boil	VBG
6745	5296	29	milk	milk	NN
6745	5296	30	.	.	.
6745	5297	1	Mix	Mix	NNP
6745	5297	2	scraped	scrape	VBN
6745	5297	3	chocolate	chocolate	NN
6745	5297	4	and	and	CC
6745	5297	5	sugar	sugar	NN
6745	5297	6	together	together	RB
6745	5297	7	;	;	:
6745	5297	8	then	then	RB
6745	5297	9	add	add	VB
6745	5297	10	,	,	,
6745	5297	11	very	very	RB
6745	5297	12	slowly	slowly	RB
6745	5297	13	,	,	,
6745	5297	14	the	the	DT
6745	5297	15	boiling	boiling	NN
6745	5297	16	milk	milk	NN
6745	5297	17	,	,	,
6745	5297	18	and	and	CC
6745	5297	19	then	then	RB
6745	5297	20	the	the	DT
6745	5297	21	eggs	egg	NNS
6745	5297	22	,	,	,
6745	5297	23	and	and	CC
6745	5297	24	simmer	simmer	JJ
6745	5297	25	ten	ten	CD
6745	5297	26	minutes	minute	NNS
6745	5297	27	,	,	,
6745	5297	28	being	be	VBG
6745	5297	29	careful	careful	JJ
6745	5297	30	that	that	IN
6745	5297	31	it	-PRON-	PRP
6745	5297	32	does	do	VBZ
6745	5297	33	not	not	RB
6745	5297	34	burn	burn	VB
6745	5297	35	.	.	.
6745	5298	1	Flavor	flavor	NN
6745	5298	2	with	with	IN
6745	5298	3	vanilla	vanilla	NN
6745	5298	4	.	.	.
6745	5299	1	Have	have	VBP
6745	5299	2	fully	fully	RB
6745	5299	3	cold	cold	JJ
6745	5299	4	before	before	IN
6745	5299	5	using	use	VBG
6745	5299	6	.	.	.
6745	5300	1	HOT	hot	JJ
6745	5300	2	PUDDINGS	pudding	NNS
6745	5300	3	.	.	.
6745	5301	1	Custard	Custard	NNP
6745	5301	2	Soufflé	Soufflé	NNP
6745	5301	3	.	.	.
6745	5302	1	Two	two	CD
6745	5302	2	scant	scant	JJ
6745	5302	3	table	table	NN
6745	5302	4	-	-	HYPH
6745	5302	5	spoonfuls	spoonful	NNS
6745	5302	6	of	of	IN
6745	5302	7	butter	butter	NN
6745	5302	8	,	,	,
6745	5302	9	two	two	CD
6745	5302	10	table	table	NN
6745	5302	11	-	-	HYPH
6745	5302	12	spoonfuls	spoonful	NNS
6745	5302	13	of	of	IN
6745	5302	14	flour	flour	NN
6745	5302	15	,	,	,
6745	5302	16	two	two	CD
6745	5302	17	table	table	NN
6745	5302	18	-	-	HYPH
6745	5302	19	spoonfuls	spoonful	NNS
6745	5302	20	of	of	IN
6745	5302	21	sugar	sugar	NN
6745	5302	22	,	,	,
6745	5302	23	one	one	CD
6745	5302	24	cupful	cupful	NN
6745	5302	25	of	of	IN
6745	5302	26	milk	milk	NN
6745	5302	27	,	,	,
6745	5302	28	four	four	CD
6745	5302	29	eggs	egg	NNS
6745	5302	30	.	.	.
6745	5303	1	Let	let	VB
6745	5303	2	the	the	DT
6745	5303	3	milk	milk	NN
6745	5303	4	come	come	VB
6745	5303	5	to	to	IN
6745	5303	6	a	a	DT
6745	5303	7	boil	boil	NN
6745	5303	8	.	.	.
6745	5304	1	Beat	beat	VB
6745	5304	2	the	the	DT
6745	5304	3	flour	flour	NN
6745	5304	4	and	and	CC
6745	5304	5	butter	butter	NN
6745	5304	6	together	together	RB
6745	5304	7	;	;	:
6745	5304	8	add	add	VB
6745	5304	9	to	to	IN
6745	5304	10	them	-PRON-	PRP
6745	5304	11	,	,	,
6745	5304	12	gradually	gradually	RB
6745	5304	13	,	,	,
6745	5304	14	the	the	DT
6745	5304	15	boiling	boiling	NN
6745	5304	16	milk	milk	NN
6745	5304	17	,	,	,
6745	5304	18	and	and	CC
6745	5304	19	cook	cook	VB
6745	5304	20	eight	eight	CD
6745	5304	21	minutes	minute	NNS
6745	5304	22	,	,	,
6745	5304	23	stirring	stir	VBG
6745	5304	24	often	often	RB
6745	5304	25	.	.	.
6745	5305	1	Beat	beat	VB
6745	5305	2	the	the	DT
6745	5305	3	sugar	sugar	NN
6745	5305	4	and	and	CC
6745	5305	5	the	the	DT
6745	5305	6	yolks	yolk	NNS
6745	5305	7	of	of	IN
6745	5305	8	the	the	DT
6745	5305	9	eggs	egg	NNS
6745	5305	10	together	together	RB
6745	5305	11	.	.	.
6745	5306	1	Add	add	VB
6745	5306	2	to	to	IN
6745	5306	3	the	the	DT
6745	5306	4	cooked	cooked	JJ
6745	5306	5	mixture	mixture	NN
6745	5306	6	,	,	,
6745	5306	7	and	and	CC
6745	5306	8	set	set	VBD
6745	5306	9	away	away	RB
6745	5306	10	to	to	IN
6745	5306	11	cool	cool	JJ
6745	5306	12	.	.	.
6745	5307	1	When	when	WRB
6745	5307	2	cool	cool	JJ
6745	5307	3	,	,	,
6745	5307	4	beat	beat	VBD
6745	5307	5	the	the	DT
6745	5307	6	whites	white	NNS
6745	5307	7	of	of	IN
6745	5307	8	the	the	DT
6745	5307	9	eggs	egg	NNS
6745	5307	10	to	to	IN
6745	5307	11	a	a	DT
6745	5307	12	stiff	stiff	JJ
6745	5307	13	froth	froth	NN
6745	5307	14	,	,	,
6745	5307	15	and	and	CC
6745	5307	16	add	add	VB
6745	5307	17	to	to	IN
6745	5307	18	the	the	DT
6745	5307	19	mixture	mixture	NN
6745	5307	20	.	.	.
6745	5308	1	Bake	bake	VB
6745	5308	2	in	in	RP
6745	5308	3	a	a	DT
6745	5308	4	buttered	butter	VBN
6745	5308	5	pudding	pudding	NN
6745	5308	6	dish	dish	NN
6745	5308	7	for	for	IN
6745	5308	8	twenty	twenty	CD
6745	5308	9	minutes	minute	NNS
6745	5308	10	in	in	IN
6745	5308	11	a	a	DT
6745	5308	12	moderate	moderate	JJ
6745	5308	13	oven	oven	NN
6745	5308	14	.	.	.
6745	5309	1	Serve	serve	VB
6745	5309	2	_	_	NNP
6745	5309	3	immediately	immediately	RB
6745	5309	4	_	_	NNP
6745	5309	5	with	with	IN
6745	5309	6	creamy	creamy	JJ
6745	5309	7	sauce	sauce	NN
6745	5309	8	.	.	.
6745	5310	1	Cabinet	Cabinet	NNP
6745	5310	2	Pudding	Pudding	NNP
6745	5310	3	.	.	.
6745	5311	1	One	one	CD
6745	5311	2	quart	quart	NN
6745	5311	3	of	of	IN
6745	5311	4	milk	milk	NN
6745	5311	5	,	,	,
6745	5311	6	four	four	CD
6745	5311	7	eggs	egg	NNS
6745	5311	8	,	,	,
6745	5311	9	four	four	CD
6745	5311	10	table	table	NN
6745	5311	11	-	-	HYPH
6745	5311	12	spoonfuls	spoonful	NNS
6745	5311	13	of	of	IN
6745	5311	14	sugar	sugar	NN
6745	5311	15	,	,	,
6745	5311	16	half	half	PDT
6745	5311	17	a	a	DT
6745	5311	18	teaspoonful	teaspoonful	NN
6745	5311	19	of	of	IN
6745	5311	20	salt	salt	NN
6745	5311	21	,	,	,
6745	5311	22	one	one	CD
6745	5311	23	table	table	NN
6745	5311	24	-	-	HYPH
6745	5311	25	spoonful	spoonful	JJ
6745	5311	26	of	of	IN
6745	5311	27	butter	butter	NN
6745	5311	28	,	,	,
6745	5311	29	three	three	CD
6745	5311	30	pints	pint	NNS
6745	5311	31	of	of	IN
6745	5311	32	stale	stale	JJ
6745	5311	33	sponge	sponge	JJ
6745	5311	34	cake	cake	NN
6745	5311	35	,	,	,
6745	5311	36	one	one	CD
6745	5311	37	cupful	cupful	NN
6745	5311	38	of	of	IN
6745	5311	39	raisins	raisin	NNS
6745	5311	40	,	,	,
6745	5311	41	chopped	chop	VBD
6745	5311	42	citron	citron	NN
6745	5311	43	and	and	CC
6745	5311	44	currants	currant	NNS
6745	5311	45	.	.	.
6745	5312	1	Have	have	VBP
6745	5312	2	a	a	DT
6745	5312	3	little	little	JJ
6745	5312	4	more	more	JJR
6745	5312	5	of	of	IN
6745	5312	6	the	the	DT
6745	5312	7	currants	currant	NNS
6745	5312	8	than	than	IN
6745	5312	9	of	of	IN
6745	5312	10	the	the	DT
6745	5312	11	two	two	CD
6745	5312	12	other	other	JJ
6745	5312	13	fruits	fruit	NNS
6745	5312	14	.	.	.
6745	5313	1	Beat	beat	VB
6745	5313	2	the	the	DT
6745	5313	3	eggs	egg	NNS
6745	5313	4	,	,	,
6745	5313	5	sugar	sugar	NN
6745	5313	6	and	and	CC
6745	5313	7	salt	salt	NN
6745	5313	8	together	together	RB
6745	5313	9	,	,	,
6745	5313	10	and	and	CC
6745	5313	11	add	add	VB
6745	5313	12	the	the	DT
6745	5313	13	milk	milk	NN
6745	5313	14	.	.	.
6745	5314	1	Butter	butter	VB
6745	5314	2	a	a	DT
6745	5314	3	three-	three-	NN
6745	5314	4	pint	pint	NN
6745	5314	5	pudding	pudding	NNP
6745	5314	6	mould	mould	NNP
6745	5314	7	(	(	-LRB-
6745	5314	8	the	the	DT
6745	5314	9	melon	melon	NN
6745	5314	10	shape	shape	NN
6745	5314	11	is	be	VBZ
6745	5314	12	nice	nice	JJ
6745	5314	13	)	)	-RRB-
6745	5314	14	,	,	,
6745	5314	15	sprinkle	sprinkle	VB
6745	5314	16	the	the	DT
6745	5314	17	sides	side	NNS
6745	5314	18	and	and	CC
6745	5314	19	bottom	bottom	NN
6745	5314	20	with	with	IN
6745	5314	21	the	the	DT
6745	5314	22	fruit	fruit	NN
6745	5314	23	,	,	,
6745	5314	24	and	and	CC
6745	5314	25	put	put	VBD
6745	5314	26	in	in	RP
6745	5314	27	a	a	DT
6745	5314	28	layer	layer	NN
6745	5314	29	of	of	IN
6745	5314	30	cake	cake	NN
6745	5314	31	.	.	.
6745	5315	1	Again	again	RB
6745	5315	2	sprinkle	sprinkle	VB
6745	5315	3	in	in	IN
6745	5315	4	fruit	fruit	NN
6745	5315	5	,	,	,
6745	5315	6	and	and	CC
6745	5315	7	put	put	VBD
6745	5315	8	in	in	RP
6745	5315	9	more	more	JJR
6745	5315	10	cake	cake	NN
6745	5315	11	.	.	.
6745	5316	1	Continue	continue	VB
6745	5316	2	this	this	DT
6745	5316	3	until	until	IN
6745	5316	4	all	all	PDT
6745	5316	5	the	the	DT
6745	5316	6	materials	material	NNS
6745	5316	7	are	be	VBP
6745	5316	8	used	use	VBN
6745	5316	9	.	.	.
6745	5317	1	Gradually	gradually	RB
6745	5317	2	pour	pour	VB
6745	5317	3	on	on	IN
6745	5317	4	the	the	DT
6745	5317	5	custard	custard	NN
6745	5317	6	.	.	.
6745	5318	1	Let	let	VB
6745	5318	2	the	the	DT
6745	5318	3	pudding	pudde	VBG
6745	5318	4	stand	stand	VB
6745	5318	5	two	two	CD
6745	5318	6	hours	hour	NNS
6745	5318	7	,	,	,
6745	5318	8	and	and	CC
6745	5318	9	steam	steam	VB
6745	5318	10	an	an	DT
6745	5318	11	hour	hour	NN
6745	5318	12	and	and	CC
6745	5318	13	a	a	DT
6745	5318	14	quarter	quarter	NN
6745	5318	15	.	.	.
6745	5319	1	Serve	serve	VB
6745	5319	2	with	with	IN
6745	5319	3	wine	wine	NN
6745	5319	4	or	or	CC
6745	5319	5	creamy	creamy	JJ
6745	5319	6	sauce	sauce	NN
6745	5319	7	.	.	.
6745	5320	1	English	English	NNP
6745	5320	2	Plum	Plum	NNP
6745	5320	3	Pudding	Pudding	NNP
6745	5320	4	.	.	.
6745	5321	1	A	a	DT
6745	5321	2	pound	pound	NN
6745	5321	3	of	of	IN
6745	5321	4	suet	suet	NN
6745	5321	5	,	,	,
6745	5321	6	chopped	chop	VBD
6745	5321	7	fine	fine	RB
6745	5321	8	;	;	:
6745	5321	9	a	a	DT
6745	5321	10	pint	pint	NN
6745	5321	11	of	of	IN
6745	5321	12	sugar	sugar	NN
6745	5321	13	,	,	,
6745	5321	14	one	one	CD
6745	5321	15	pound	pound	NN
6745	5321	16	of	of	IN
6745	5321	17	grated	grate	VBN
6745	5321	18	stale	stale	JJ
6745	5321	19	bread	bread	NN
6745	5321	20	,	,	,
6745	5321	21	one	one	CD
6745	5321	22	pound	pound	NN
6745	5321	23	of	of	IN
6745	5321	24	raisins	raisin	NNS
6745	5321	25	,	,	,
6745	5321	26	two	two	CD
6745	5321	27	of	of	IN
6745	5321	28	currants	currant	NNS
6745	5321	29	,	,	,
6745	5321	30	a	a	DT
6745	5321	31	glass	glass	NN
6745	5321	32	of	of	IN
6745	5321	33	brandy	brandy	NN
6745	5321	34	,	,	,
6745	5321	35	two	two	CD
6745	5321	36	teaspoonfuls	teaspoonful	NNS
6745	5321	37	of	of	IN
6745	5321	38	ginger	ginger	NN
6745	5321	39	,	,	,
6745	5321	40	two	two	CD
6745	5321	41	nutmegs	nutmeg	NNS
6745	5321	42	,	,	,
6745	5321	43	half	half	PDT
6745	5321	44	a	a	DT
6745	5321	45	pint	pint	NN
6745	5321	46	of	of	IN
6745	5321	47	milk	milk	NN
6745	5321	48	,	,	,
6745	5321	49	a	a	DT
6745	5321	50	little	little	JJ
6745	5321	51	salt	salt	NN
6745	5321	52	Beat	Beat	NNP
6745	5321	53	well	well	RB
6745	5321	54	,	,	,
6745	5321	55	and	and	CC
6745	5321	56	steam	steam	NN
6745	5321	57	five	five	CD
6745	5321	58	hours	hour	NNS
6745	5321	59	.	.	.
6745	5322	1	Serve	serve	VB
6745	5322	2	with	with	IN
6745	5322	3	rich	rich	JJ
6745	5322	4	sauce	sauce	NN
6745	5322	5	.	.	.
6745	5323	1	Rachel	Rachel	NNP
6745	5323	2	Pudding	Pudding	NNP
6745	5323	3	.	.	.
6745	5324	1	One	one	CD
6745	5324	2	quart	quart	NN
6745	5324	3	of	of	IN
6745	5324	4	breadcrumbs	breadcrumb	NNS
6745	5324	5	,	,	,
6745	5324	6	one	one	CD
6745	5324	7	of	of	IN
6745	5324	8	apples	apple	NNS
6745	5324	9	,	,	,
6745	5324	10	cut	cut	VBD
6745	5324	11	very	very	RB
6745	5324	12	fine	fine	RB
6745	5324	13	;	;	:
6745	5324	14	half	half	PDT
6745	5324	15	a	a	DT
6745	5324	16	cupful	cupful	NN
6745	5324	17	of	of	IN
6745	5324	18	suet	suet	NN
6745	5324	19	,	,	,
6745	5324	20	chopped	chop	VBD
6745	5324	21	very	very	RB
6745	5324	22	fine	fine	RB
6745	5324	23	;	;	:
6745	5324	24	one	one	CD
6745	5324	25	cupful	cupful	NN
6745	5324	26	of	of	IN
6745	5324	27	English	english	JJ
6745	5324	28	currants	currant	NNS
6745	5324	29	,	,	,
6745	5324	30	the	the	DT
6745	5324	31	rind	rind	NN
6745	5324	32	and	and	CC
6745	5324	33	juice	juice	NN
6745	5324	34	of	of	IN
6745	5324	35	two	two	CD
6745	5324	36	lemons	lemon	NNS
6745	5324	37	,	,	,
6745	5324	38	four	four	CD
6745	5324	39	eggs	egg	NNS
6745	5324	40	,	,	,
6745	5324	41	well	well	RB
6745	5324	42	beaten	beat	VBN
6745	5324	43	.	.	.
6745	5325	1	Mix	mix	VB
6745	5325	2	thoroughly	thoroughly	RB
6745	5325	3	.	.	.
6745	5326	1	Grease	grease	VB
6745	5326	2	a	a	DT
6745	5326	3	pudding	pudding	NN
6745	5326	4	mould	mould	NN
6745	5326	5	,	,	,
6745	5326	6	and	and	CC
6745	5326	7	put	put	VBD
6745	5326	8	the	the	DT
6745	5326	9	mixture	mixture	NN
6745	5326	10	in	in	IN
6745	5326	11	it	-PRON-	PRP
6745	5326	12	.	.	.
6745	5327	1	Steam	steam	NN
6745	5327	2	three	three	CD
6745	5327	3	hours	hour	NNS
6745	5327	4	,	,	,
6745	5327	5	and	and	CC
6745	5327	6	serve	serve	VB
6745	5327	7	with	with	IN
6745	5327	8	rich	rich	JJ
6745	5327	9	wine	wine	NN
6745	5327	10	sauce	sauce	NN
6745	5327	11	.	.	.
6745	5328	1	Chocolate	Chocolate	NNP
6745	5328	2	Pudding	Pudding	NNP
6745	5328	3	.	.	.
6745	5329	1	One	one	CD
6745	5329	2	quart	quart	NN
6745	5329	3	of	of	IN
6745	5329	4	milk	milk	NN
6745	5329	5	,	,	,
6745	5329	6	four	four	CD
6745	5329	7	table	table	NN
6745	5329	8	-	-	HYPH
6745	5329	9	spoonfuls	spoonful	NNS
6745	5329	10	of	of	IN
6745	5329	11	corn	corn	NN
6745	5329	12	-	-	HYPH
6745	5329	13	starch	starch	NN
6745	5329	14	,	,	,
6745	5329	15	four	four	CD
6745	5329	16	of	of	IN
6745	5329	17	sugar	sugar	NN
6745	5329	18	,	,	,
6745	5329	19	four	four	CD
6745	5329	20	of	of	IN
6745	5329	21	scraped	scrape	VBN
6745	5329	22	chocolate	chocolate	NN
6745	5329	23	,	,	,
6745	5329	24	two	two	CD
6745	5329	25	of	of	IN
6745	5329	26	boiling	boiling	NN
6745	5329	27	water	water	NN
6745	5329	28	,	,	,
6745	5329	29	two	two	CD
6745	5329	30	eggs	egg	NNS
6745	5329	31	,	,	,
6745	5329	32	one	one	CD
6745	5329	33	teaspoonful	teaspoonful	NN
6745	5329	34	of	of	IN
6745	5329	35	salt	salt	NN
6745	5329	36	.	.	.
6745	5330	1	Reserve	reserve	VB
6745	5330	2	one	one	CD
6745	5330	3	cupful	cupful	NN
6745	5330	4	of	of	IN
6745	5330	5	the	the	DT
6745	5330	6	milk	milk	NN
6745	5330	7	,	,	,
6745	5330	8	and	and	CC
6745	5330	9	put	put	VBD
6745	5330	10	the	the	DT
6745	5330	11	remainder	remainder	NN
6745	5330	12	on	on	IN
6745	5330	13	to	to	TO
6745	5330	14	boil	boil	VB
6745	5330	15	.	.	.
6745	5331	1	Put	put	VB
6745	5331	2	the	the	DT
6745	5331	3	sugar	sugar	NN
6745	5331	4	,	,	,
6745	5331	5	chocolate	chocolate	NN
6745	5331	6	and	and	CC
6745	5331	7	water	water	NN
6745	5331	8	in	in	IN
6745	5331	9	a	a	DT
6745	5331	10	sauce-	sauce-	JJ
6745	5331	11	pan	pan	NN
6745	5331	12	or	or	CC
6745	5331	13	,	,	,
6745	5331	14	better	well	RBR
6745	5331	15	still	still	RB
6745	5331	16	,	,	,
6745	5331	17	a	a	DT
6745	5331	18	small	small	JJ
6745	5331	19	frying	frying	NN
6745	5331	20	-	-	HYPH
6745	5331	21	pan	pan	NN
6745	5331	22	,	,	,
6745	5331	23	and	and	CC
6745	5331	24	stir	stir	VB
6745	5331	25	over	over	IN
6745	5331	26	a	a	DT
6745	5331	27	_	_	NNP
6745	5331	28	hot	hot	JJ
6745	5331	29	_	_	NNP
6745	5331	30	fire	fire	NN
6745	5331	31	for	for	IN
6745	5331	32	about	about	RB
6745	5331	33	a	a	DT
6745	5331	34	minute	minute	NN
6745	5331	35	,	,	,
6745	5331	36	when	when	WRB
6745	5331	37	the	the	DT
6745	5331	38	mixture	mixture	NN
6745	5331	39	should	should	MD
6745	5331	40	be	be	VB
6745	5331	41	smooth	smooth	JJ
6745	5331	42	and	and	CC
6745	5331	43	glossy	glossy	JJ
6745	5331	44	.	.	.
6745	5332	1	Stir	stir	VB
6745	5332	2	this	this	DT
6745	5332	3	into	into	IN
6745	5332	4	the	the	DT
6745	5332	5	boiling	boiling	NN
6745	5332	6	milk	milk	NN
6745	5332	7	.	.	.
6745	5333	1	Mix	mix	VB
6745	5333	2	the	the	DT
6745	5333	3	corn	corn	NN
6745	5333	4	-	-	HYPH
6745	5333	5	starch	starch	NN
6745	5333	6	with	with	IN
6745	5333	7	cold	cold	JJ
6745	5333	8	milk	milk	NN
6745	5333	9	.	.	.
6745	5334	1	Beat	beat	VB
6745	5334	2	the	the	DT
6745	5334	3	egg	egg	NN
6745	5334	4	,	,	,
6745	5334	5	and	and	CC
6745	5334	6	add	add	VB
6745	5334	7	to	to	IN
6745	5334	8	the	the	DT
6745	5334	9	corn	corn	NN
6745	5334	10	-	-	HYPH
6745	5334	11	starch	starch	NN
6745	5334	12	and	and	CC
6745	5334	13	milk	milk	NN
6745	5334	14	;	;	:
6745	5334	15	add	add	VB
6745	5334	16	,	,	,
6745	5334	17	also	also	RB
6745	5334	18	,	,	,
6745	5334	19	the	the	DT
6745	5334	20	salt	salt	NN
6745	5334	21	.	.	.
6745	5335	1	Stir	stir	VB
6745	5335	2	this	this	DT
6745	5335	3	into	into	IN
6745	5335	4	the	the	DT
6745	5335	5	_	_	NNP
6745	5335	6	boiling	boil	VBG
6745	5335	7	_	_	NNP
6745	5335	8	milk	milk	NN
6745	5335	9	,	,	,
6745	5335	10	and	and	CC
6745	5335	11	beat	beat	VBD
6745	5335	12	well	well	RB
6745	5335	13	for	for	IN
6745	5335	14	about	about	RB
6745	5335	15	three	three	CD
6745	5335	16	minutes	minute	NNS
6745	5335	17	.	.	.
6745	5336	1	Turn	turn	VB
6745	5336	2	the	the	DT
6745	5336	3	mixture	mixture	NN
6745	5336	4	into	into	IN
6745	5336	5	a	a	DT
6745	5336	6	melon	melon	NN
6745	5336	7	mould	mould	NN
6745	5336	8	that	that	WDT
6745	5336	9	has	have	VBZ
6745	5336	10	been	be	VBN
6745	5336	11	dipped	dip	VBN
6745	5336	12	in	in	IN
6745	5336	13	cold	cold	JJ
6745	5336	14	water	water	NN
6745	5336	15	.	.	.
6745	5337	1	Let	let	VB
6745	5337	2	the	the	DT
6745	5337	3	pudding	pudding	JJ
6745	5337	4	stand	stand	NN
6745	5337	5	in	in	IN
6745	5337	6	the	the	DT
6745	5337	7	mould	mould	NN
6745	5337	8	about	about	RB
6745	5337	9	fifteen	fifteen	CD
6745	5337	10	minutes	minute	NNS
6745	5337	11	.	.	.
6745	5338	1	Turn	turn	VB
6745	5338	2	into	into	IN
6745	5338	3	the	the	DT
6745	5338	4	pudding	pudding	JJ
6745	5338	5	dish	dish	NN
6745	5338	6	,	,	,
6745	5338	7	and	and	CC
6745	5338	8	heap	heap	NN
6745	5338	9	whipped	whip	VBD
6745	5338	10	cream	cream	NN
6745	5338	11	around	around	IN
6745	5338	12	it	-PRON-	PRP
6745	5338	13	.	.	.
6745	5339	1	Serve	serve	VB
6745	5339	2	sugar	sugar	NN
6745	5339	3	and	and	CC
6745	5339	4	cream	cream	NN
6745	5339	5	with	with	IN
6745	5339	6	it	-PRON-	PRP
6745	5339	7	;	;	:
6745	5339	8	or	or	CC
6745	5339	9	,	,	,
6745	5339	10	vanilla	vanilla	NN
6745	5339	11	sauce	sauce	NN
6745	5339	12	will	will	MD
6745	5339	13	answer	answer	VB
6745	5339	14	.	.	.
6745	5340	1	Chocolate	Chocolate	NNP
6745	5340	2	Roll	Roll	NNP
6745	5340	3	Pudding	Pudding	NNP
6745	5340	4	.	.	.
6745	5341	1	This	this	DT
6745	5341	2	pudding	pudding	NN
6745	5341	3	consists	consist	VBZ
6745	5341	4	of	of	IN
6745	5341	5	cake	cake	NN
6745	5341	6	,	,	,
6745	5341	7	frosting	frosting	NN
6745	5341	8	and	and	CC
6745	5341	9	sauce	sauce	NN
6745	5341	10	.	.	.
6745	5342	1	It	-PRON-	PRP
6745	5342	2	is	be	VBZ
6745	5342	3	very	very	RB
6745	5342	4	nice	nice	JJ
6745	5342	5	.	.	.
6745	5343	1	Beat	beat	VB
6745	5343	2	the	the	DT
6745	5343	3	whites	white	NNS
6745	5343	4	of	of	IN
6745	5343	5	three	three	CD
6745	5343	6	eggs	egg	NNS
6745	5343	7	to	to	IN
6745	5343	8	a	a	DT
6745	5343	9	stiff	stiff	JJ
6745	5343	10	froth	froth	NN
6745	5343	11	,	,	,
6745	5343	12	and	and	CC
6745	5343	13	add	add	VB
6745	5343	14	the	the	DT
6745	5343	15	yolks	yolk	NNS
6745	5343	16	.	.	.
6745	5344	1	Beat	beat	VB
6745	5344	2	into	into	IN
6745	5344	3	the	the	DT
6745	5344	4	eggs	egg	NNS
6745	5344	5	one	one	CD
6745	5344	6	cupful	cupful	NN
6745	5344	7	of	of	IN
6745	5344	8	sugar	sugar	NN
6745	5344	9	and	and	CC
6745	5344	10	one	one	CD
6745	5344	11	of	of	IN
6745	5344	12	flour	flour	NN
6745	5344	13	.	.	.
6745	5345	1	As	as	RB
6745	5345	2	soon	soon	RB
6745	5345	3	as	as	IN
6745	5345	4	all	all	DT
6745	5345	5	are	be	VBP
6745	5345	6	thoroughly	thoroughly	RB
6745	5345	7	mixed	mixed	JJ
6745	5345	8	,	,	,
6745	5345	9	stir	stir	VB
6745	5345	10	in	in	IN
6745	5345	11	half	half	PDT
6745	5345	12	a	a	DT
6745	5345	13	cupful	cupful	NN
6745	5345	14	of	of	IN
6745	5345	15	cold	cold	JJ
6745	5345	16	water	water	NN
6745	5345	17	,	,	,
6745	5345	18	in	in	IN
6745	5345	19	which	which	WDT
6745	5345	20	has	have	VBZ
6745	5345	21	been	be	VBN
6745	5345	22	dissolved	dissolve	VBN
6745	5345	23	soda	soda	NN
6745	5345	24	about	about	IN
6745	5345	25	the	the	DT
6745	5345	26	size	size	NN
6745	5345	27	of	of	IN
6745	5345	28	a	a	DT
6745	5345	29	pea	pea	NN
6745	5345	30	.	.	.
6745	5346	1	Pour	pour	VB
6745	5346	2	thin	thin	JJ
6745	5346	3	into	into	IN
6745	5346	4	a	a	DT
6745	5346	5	buttered	butter	VBN
6745	5346	6	pan	pan	NN
6745	5346	7	,	,	,
6745	5346	8	and	and	CC
6745	5346	9	bake	bake	VB
6745	5346	10	in	in	RP
6745	5346	11	a	a	DT
6745	5346	12	moderate	moderate	JJ
6745	5346	13	oven	oven	NN
6745	5346	14	from	from	IN
6745	5346	15	twelve	twelve	CD
6745	5346	16	to	to	IN
6745	5346	17	fifteen	fifteen	CD
6745	5346	18	minutes	minute	NNS
6745	5346	19	.	.	.
6745	5347	1	When	when	WRB
6745	5347	2	baked	bake	VBN
6745	5347	3	,	,	,
6745	5347	4	sprinkle	sprinkle	VB
6745	5347	5	the	the	DT
6745	5347	6	top	top	NN
6745	5347	7	with	with	IN
6745	5347	8	two	two	CD
6745	5347	9	table	table	NN
6745	5347	10	-	-	HYPH
6745	5347	11	spoonfuls	spoonful	NNS
6745	5347	12	of	of	IN
6745	5347	13	milk	milk	NN
6745	5347	14	.	.	.
6745	5348	1	Frosting	frosting	NN
6745	5348	2	:	:	:
6745	5348	3	Beat	beat	VB
6745	5348	4	the	the	DT
6745	5348	5	whites	white	NNS
6745	5348	6	of	of	IN
6745	5348	7	six	six	CD
6745	5348	8	eggs	egg	NNS
6745	5348	9	to	to	IN
6745	5348	10	a	a	DT
6745	5348	11	froth	froth	NN
6745	5348	12	,	,	,
6745	5348	13	and	and	CC
6745	5348	14	divide	divide	VB
6745	5348	15	into	into	IN
6745	5348	16	two	two	CD
6745	5348	17	parts	part	NNS
6745	5348	18	.	.	.
6745	5349	1	Put	put	VB
6745	5349	2	a	a	DT
6745	5349	3	teaspoonful	teaspoonful	NN
6745	5349	4	of	of	IN
6745	5349	5	sugar	sugar	NN
6745	5349	6	to	to	IN
6745	5349	7	one	one	CD
6745	5349	8	half	half	NN
6745	5349	9	,	,	,
6745	5349	10	and	and	CC
6745	5349	11	one	one	CD
6745	5349	12	teaspoonful	teaspoonful	NN
6745	5349	13	of	of	IN
6745	5349	14	sugar	sugar	NN
6745	5349	15	and	and	CC
6745	5349	16	three	three	CD
6745	5349	17	of	of	IN
6745	5349	18	grated	grate	VBN
6745	5349	19	chocolate	chocolate	NN
6745	5349	20	to	to	IN
6745	5349	21	the	the	DT
6745	5349	22	other	other	JJ
6745	5349	23	.	.	.
6745	5350	1	Take	take	VB
6745	5350	2	the	the	DT
6745	5350	3	cake	cake	NN
6745	5350	4	from	from	IN
6745	5350	5	the	the	DT
6745	5350	6	pan	pan	NN
6745	5350	7	and	and	CC
6745	5350	8	put	put	VBD
6745	5350	9	it	-PRON-	PRP
6745	5350	10	on	on	IN
6745	5350	11	a	a	DT
6745	5350	12	flat	flat	JJ
6745	5350	13	dish	dish	NN
6745	5350	14	or	or	CC
6745	5350	15	tin	tin	JJ
6745	5350	16	sheet	sheet	NN
6745	5350	17	.	.	.
6745	5351	1	Spread	spread	VB
6745	5351	2	half	half	NN
6745	5351	3	of	of	IN
6745	5351	4	each	each	DT
6745	5351	5	mixture	mixture	NN
6745	5351	6	over	over	IN
6745	5351	7	the	the	DT
6745	5351	8	top	top	NN
6745	5351	9	.	.	.
6745	5352	1	Return	return	VB
6745	5352	2	to	to	IN
6745	5352	3	the	the	DT
6745	5352	4	oven	oven	NN
6745	5352	5	for	for	IN
6745	5352	6	about	about	RB
6745	5352	7	five	five	CD
6745	5352	8	minutes	minute	NNS
6745	5352	9	,	,	,
6745	5352	10	to	to	TO
6745	5352	11	harden	harden	VB
6745	5352	12	the	the	DT
6745	5352	13	frosting	frosting	NN
6745	5352	14	.	.	.
6745	5353	1	Take	take	VB
6745	5353	2	out	out	RP
6745	5353	3	and	and	CC
6745	5353	4	roll	roll	VB
6745	5353	5	up	up	RP
6745	5353	6	.	.	.
6745	5354	1	Put	put	VB
6745	5354	2	the	the	DT
6745	5354	3	remainder	remainder	NN
6745	5354	4	of	of	IN
6745	5354	5	the	the	DT
6745	5354	6	frosting	frosting	NN
6745	5354	7	on	on	IN
6745	5354	8	the	the	DT
6745	5354	9	top	top	NN
6745	5354	10	and	and	CC
6745	5354	11	sides	side	NNS
6745	5354	12	of	of	IN
6745	5354	13	the	the	DT
6745	5354	14	roll	roll	NN
6745	5354	15	.	.	.
6745	5355	1	Put	put	VB
6745	5355	2	again	again	RB
6745	5355	3	in	in	IN
6745	5355	4	the	the	DT
6745	5355	5	oven	oven	NN
6745	5355	6	to	to	TO
6745	5355	7	harden	harden	VB
6745	5355	8	the	the	DT
6745	5355	9	frosting	frosting	NN
6745	5355	10	.	.	.
6745	5356	1	Take	take	VB
6745	5356	2	out	out	RP
6745	5356	3	,	,	,
6745	5356	4	and	and	CC
6745	5356	5	slide	slide	VB
6745	5356	6	on	on	IN
6745	5356	7	a	a	DT
6745	5356	8	flat	flat	JJ
6745	5356	9	dish	dish	NN
6745	5356	10	.	.	.
6745	5357	1	Pour	pour	VB
6745	5357	2	the	the	DT
6745	5357	3	sauce	sauce	NN
6745	5357	4	around	around	RB
6745	5357	5	,	,	,
6745	5357	6	and	and	CC
6745	5357	7	serve	serve	VB
6745	5357	8	.	.	.
6745	5358	1	The	the	DT
6745	5358	2	yolks	yolk	NNS
6745	5358	3	of	of	IN
6745	5358	4	the	the	DT
6745	5358	5	eggs	egg	NNS
6745	5358	6	may	may	MD
6745	5358	7	be	be	VB
6745	5358	8	used	use	VBN
6745	5358	9	for	for	IN
6745	5358	10	puddings	pudding	NNS
6745	5358	11	or	or	CC
6745	5358	12	custards	custard	NNS
6745	5358	13	.	.	.
6745	5359	1	Sauce	sauce	NN
6745	5359	2	:	:	:
6745	5359	3	One	one	CD
6745	5359	4	egg	egg	NN
6745	5359	5	,	,	,
6745	5359	6	one	one	CD
6745	5359	7	tea	tea	NN
6745	5359	8	-	-	HYPH
6745	5359	9	cupful	cupful	JJ
6745	5359	10	of	of	IN
6745	5359	11	powdered	powdered	JJ
6745	5359	12	sugar	sugar	NN
6745	5359	13	,	,	,
6745	5359	14	five	five	CD
6745	5359	15	table	table	NN
6745	5359	16	-	-	HYPH
6745	5359	17	spoonfuls	spoonful	NNS
6745	5359	18	of	of	IN
6745	5359	19	boiling	boil	VBG
6745	5359	20	milk	milk	NN
6745	5359	21	,	,	,
6745	5359	22	one	one	CD
6745	5359	23	teaspoonful	teaspoonful	NN
6745	5359	24	of	of	IN
6745	5359	25	vanilla	vanilla	NN
6745	5359	26	extract	extract	NN
6745	5359	27	.	.	.
6745	5360	1	Beat	beat	VB
6745	5360	2	the	the	DT
6745	5360	3	white	white	NN
6745	5360	4	of	of	IN
6745	5360	5	the	the	DT
6745	5360	6	egg	egg	NN
6745	5360	7	to	to	IN
6745	5360	8	a	a	DT
6745	5360	9	stiff	stiff	JJ
6745	5360	10	froth	froth	NN
6745	5360	11	,	,	,
6745	5360	12	and	and	CC
6745	5360	13	gradually	gradually	RB
6745	5360	14	beat	beat	VBN
6745	5360	15	in	in	IN
6745	5360	16	the	the	DT
6745	5360	17	sugar	sugar	NN
6745	5360	18	.	.	.
6745	5361	1	Add	add	VB
6745	5361	2	the	the	DT
6745	5361	3	yolk	yolk	NN
6745	5361	4	of	of	IN
6745	5361	5	the	the	DT
6745	5361	6	egg	egg	NN
6745	5361	7	,	,	,
6745	5361	8	the	the	DT
6745	5361	9	vanilla	vanilla	NN
6745	5361	10	,	,	,
6745	5361	11	and	and	CC
6745	5361	12	lastly	lastly	RB
6745	5361	13	the	the	DT
6745	5361	14	boiling	boiling	NN
6745	5361	15	milk	milk	NN
6745	5361	16	.	.	.
6745	5362	1	Ground	Ground	NNP
6745	5362	2	Rice	Rice	NNP
6745	5362	3	Pudding	Pudding	NNP
6745	5362	4	.	.	.
6745	5363	1	One	one	CD
6745	5363	2	quart	quart	NN
6745	5363	3	of	of	IN
6745	5363	4	milk	milk	NN
6745	5363	5	,	,	,
6745	5363	6	five	five	CD
6745	5363	7	table	table	NN
6745	5363	8	-	-	HYPH
6745	5363	9	spoonfuls	spoonful	NNS
6745	5363	10	of	of	IN
6745	5363	11	ground	ground	NN
6745	5363	12	rice	rice	NN
6745	5363	13	,	,	,
6745	5363	14	four	four	CD
6745	5363	15	of	of	IN
6745	5363	16	sugar	sugar	NN
6745	5363	17	,	,	,
6745	5363	18	one	one	CD
6745	5363	19	teaspoonful	teaspoonful	NN
6745	5363	20	of	of	IN
6745	5363	21	salt	salt	NN
6745	5363	22	,	,	,
6745	5363	23	six	six	CD
6745	5363	24	eggs	egg	NNS
6745	5363	25	,	,	,
6745	5363	26	half	half	PDT
6745	5363	27	a	a	DT
6745	5363	28	cupful	cupful	NN
6745	5363	29	of	of	IN
6745	5363	30	butter	butter	NN
6745	5363	31	.	.	.
6745	5364	1	Put	put	VB
6745	5364	2	the	the	DT
6745	5364	3	milk	milk	NN
6745	5364	4	in	in	IN
6745	5364	5	the	the	DT
6745	5364	6	double	double	JJ
6745	5364	7	boiler	boiler	NN
6745	5364	8	,	,	,
6745	5364	9	reserving	reserve	VBG
6745	5364	10	half	half	PDT
6745	5364	11	a	a	DT
6745	5364	12	cupful	cupful	NN
6745	5364	13	.	.	.
6745	5365	1	Mix	mix	VB
6745	5365	2	the	the	DT
6745	5365	3	rice	rice	NN
6745	5365	4	and	and	CC
6745	5365	5	cold	cold	JJ
6745	5365	6	milk	milk	NN
6745	5365	7	together	together	RB
6745	5365	8	,	,	,
6745	5365	9	and	and	CC
6745	5365	10	stir	stir	VB
6745	5365	11	into	into	IN
6745	5365	12	the	the	DT
6745	5365	13	milk	milk	NN
6745	5365	14	in	in	IN
6745	5365	15	the	the	DT
6745	5365	16	boiler	boiler	NN
6745	5365	17	when	when	WRB
6745	5365	18	this	this	DT
6745	5365	19	is	be	VBZ
6745	5365	20	hot	hot	JJ
6745	5365	21	.	.	.
6745	5366	1	Stir	stir	VB
6745	5366	2	constantly	constantly	RB
6745	5366	3	for	for	IN
6745	5366	4	five	five	CD
6745	5366	5	minutes	minute	NNS
6745	5366	6	.	.	.
6745	5367	1	Add	add	VB
6745	5367	2	the	the	DT
6745	5367	3	salt	salt	NN
6745	5367	4	,	,	,
6745	5367	5	butter	butter	NN
6745	5367	6	and	and	CC
6745	5367	7	sugar	sugar	NN
6745	5367	8	,	,	,
6745	5367	9	and	and	CC
6745	5367	10	set	set	VBD
6745	5367	11	away	away	RB
6745	5367	12	to	to	IN
6745	5367	13	cool	cool	JJ
6745	5367	14	.	.	.
6745	5368	1	When	when	WRB
6745	5368	2	cold	cold	JJ
6745	5368	3	,	,	,
6745	5368	4	add	add	VB
6745	5368	5	the	the	DT
6745	5368	6	eggs	egg	NNS
6745	5368	7	,	,	,
6745	5368	8	well	well	RB
6745	5368	9	beaten	beat	VBN
6745	5368	10	.	.	.
6745	5369	1	Bake	bake	VB
6745	5369	2	one	one	CD
6745	5369	3	hour	hour	NN
6745	5369	4	in	in	IN
6745	5369	5	a	a	DT
6745	5369	6	moderate	moderate	JJ
6745	5369	7	oven	oven	NN
6745	5369	8	.	.	.
6745	5370	1	Serve	serve	VB
6745	5370	2	with	with	IN
6745	5370	3	creamy	creamy	JJ
6745	5370	4	sauce	sauce	NN
6745	5370	5	.	.	.
6745	5371	1	Rice	Rice	NNP
6745	5371	2	Pudding	Pudding	NNP
6745	5371	3	.	.	.
6745	5372	1	One	one	CD
6745	5372	2	cupful	cupful	NN
6745	5372	3	of	of	IN
6745	5372	4	rice	rice	NN
6745	5372	5	,	,	,
6745	5372	6	one	one	CD
6745	5372	7	quart	quart	NN
6745	5372	8	of	of	IN
6745	5372	9	milk	milk	NN
6745	5372	10	,	,	,
6745	5372	11	one	one	CD
6745	5372	12	cupful	cupful	NN
6745	5372	13	of	of	IN
6745	5372	14	raisins	raisin	NNS
6745	5372	15	,	,	,
6745	5372	16	one	one	CD
6745	5372	17	heaping	heap	VBG
6745	5372	18	teaspoonful	teaspoonful	JJ
6745	5372	19	of	of	IN
6745	5372	20	salt	salt	NN
6745	5372	21	,	,	,
6745	5372	22	one	one	CD
6745	5372	23	cupful	cupful	NN
6745	5372	24	of	of	IN
6745	5372	25	water	water	NN
6745	5372	26	,	,	,
6745	5372	27	one	one	CD
6745	5372	28	quart	quart	NN
6745	5372	29	of	of	IN
6745	5372	30	soft	soft	JJ
6745	5372	31	custard	custard	NN
6745	5372	32	.	.	.
6745	5373	1	Wash	wash	VB
6745	5373	2	the	the	DT
6745	5373	3	rice	rice	NN
6745	5373	4	,	,	,
6745	5373	5	and	and	CC
6745	5373	6	let	let	VB
6745	5373	7	it	-PRON-	PRP
6745	5373	8	soak	soak	VB
6745	5373	9	two	two	CD
6745	5373	10	hours	hour	NNS
6745	5373	11	in	in	IN
6745	5373	12	cold	cold	JJ
6745	5373	13	water	water	NN
6745	5373	14	.	.	.
6745	5374	1	Turn	turn	VB
6745	5374	2	off	off	RP
6745	5374	3	the	the	DT
6745	5374	4	water	water	NN
6745	5374	5	,	,	,
6745	5374	6	and	and	CC
6745	5374	7	put	put	VBD
6745	5374	8	the	the	DT
6745	5374	9	rice	rice	NN
6745	5374	10	in	in	IN
6745	5374	11	the	the	DT
6745	5374	12	double	double	JJ
6745	5374	13	boiler	boiler	NN
6745	5374	14	with	with	IN
6745	5374	15	the	the	DT
6745	5374	16	cupful	cupful	NN
6745	5374	17	of	of	IN
6745	5374	18	water	water	NN
6745	5374	19	.	.	.
6745	5375	1	Cook	cook	VB
6745	5375	2	half	half	PDT
6745	5375	3	an	an	DT
6745	5375	4	hour	hour	NN
6745	5375	5	;	;	:
6745	5375	6	then	then	RB
6745	5375	7	add	add	VB
6745	5375	8	the	the	DT
6745	5375	9	salt	salt	NN
6745	5375	10	,	,	,
6745	5375	11	raisins	raisin	NNS
6745	5375	12	and	and	CC
6745	5375	13	milk	milk	NN
6745	5375	14	,	,	,
6745	5375	15	and	and	CC
6745	5375	16	cook	cook	VB
6745	5375	17	an	an	DT
6745	5375	18	hour	hour	NN
6745	5375	19	longer	long	RBR
6745	5375	20	.	.	.
6745	5376	1	Butter	butter	VB
6745	5376	2	a	a	DT
6745	5376	3	melon	melon	NN
6745	5376	4	mould	mould	NN
6745	5376	5	and	and	CC
6745	5376	6	pack	pack	VB
6745	5376	7	the	the	DT
6745	5376	8	rice	rice	NN
6745	5376	9	in	in	IN
6745	5376	10	it	-PRON-	PRP
6745	5376	11	.	.	.
6745	5377	1	Let	let	VB
6745	5377	2	it	-PRON-	PRP
6745	5377	3	stand	stand	VB
6745	5377	4	twenty	twenty	CD
6745	5377	5	minutes	minute	NNS
6745	5377	6	.	.	.
6745	5378	1	Turn	turn	VB
6745	5378	2	out	out	RP
6745	5378	3	on	on	IN
6745	5378	4	a	a	DT
6745	5378	5	deep	deep	JJ
6745	5378	6	dish	dish	NN
6745	5378	7	,	,	,
6745	5378	8	decorate	decorate	JJ
6745	5378	9	with	with	IN
6745	5378	10	bits	bit	NNS
6745	5378	11	of	of	IN
6745	5378	12	bright	bright	JJ
6745	5378	13	jelly	jelly	NNP
6745	5378	14	,	,	,
6745	5378	15	pour	pour	VB
6745	5378	16	the	the	DT
6745	5378	17	custard	custard	NN
6745	5378	18	around	around	RB
6745	5378	19	,	,	,
6745	5378	20	and	and	CC
6745	5378	21	serve	serve	VB
6745	5378	22	.	.	.
6745	5379	1	The	the	DT
6745	5379	2	custard	custard	NN
6745	5379	3	should	should	MD
6745	5379	4	be	be	VB
6745	5379	5	_	_	NNP
6745	5379	6	cold	cold	JJ
6745	5379	7	_	_	NNP
6745	5379	8	and	and	CC
6745	5379	9	the	the	DT
6745	5379	10	pudding	pudding	NN
6745	5379	11	_	_	NNP
6745	5379	12	hot	hot	JJ
6745	5379	13	_	_	NNP
6745	5379	14	.	.	.
6745	5380	1	The	the	DT
6745	5380	2	raisins	raisin	NNS
6745	5380	3	can	can	MD
6745	5380	4	be	be	VB
6745	5380	5	omitted	omit	VBN
6745	5380	6	if	if	IN
6745	5380	7	not	not	RB
6745	5380	8	liked	like	VBN
6745	5380	9	.	.	.
6745	5381	1	German	german	JJ
6745	5381	2	Puffs	Puffs	NNPS
6745	5381	3	.	.	.
6745	5382	1	The	the	DT
6745	5382	2	yolks	yolk	NNS
6745	5382	3	of	of	IN
6745	5382	4	six	six	CD
6745	5382	5	eggs	egg	NNS
6745	5382	6	,	,	,
6745	5382	7	five	five	CD
6745	5382	8	table	table	NN
6745	5382	9	-	-	HYPH
6745	5382	10	spoonfuls	spoonful	NNS
6745	5382	11	of	of	IN
6745	5382	12	flour	flour	NN
6745	5382	13	,	,	,
6745	5382	14	one	one	CD
6745	5382	15	of	of	IN
6745	5382	16	melted	melted	JJ
6745	5382	17	butter	butter	NN
6745	5382	18	,	,	,
6745	5382	19	one	one	CD
6745	5382	20	pint	pint	NN
6745	5382	21	of	of	IN
6745	5382	22	milk	milk	NN
6745	5382	23	,	,	,
6745	5382	24	half	half	PDT
6745	5382	25	a	a	DT
6745	5382	26	teaspoonful	teaspoonful	NN
6745	5382	27	of	of	IN
6745	5382	28	salt	salt	NN
6745	5382	29	.	.	.
6745	5383	1	Beat	beat	VB
6745	5383	2	the	the	DT
6745	5383	3	yolks	yolk	NNS
6745	5383	4	of	of	IN
6745	5383	5	the	the	DT
6745	5383	6	eggs	egg	NNS
6745	5383	7	light	light	NN
6745	5383	8	,	,	,
6745	5383	9	add	add	VB
6745	5383	10	the	the	DT
6745	5383	11	milk	milk	NN
6745	5383	12	to	to	IN
6745	5383	13	them	-PRON-	PRP
6745	5383	14	,	,	,
6745	5383	15	and	and	CC
6745	5383	16	pour	pour	VBP
6745	5383	17	part	part	NN
6745	5383	18	of	of	IN
6745	5383	19	this	this	DT
6745	5383	20	mixture	mixture	NN
6745	5383	21	on	on	IN
6745	5383	22	the	the	DT
6745	5383	23	flour	flour	NN
6745	5383	24	.	.	.
6745	5384	1	Beat	beat	VB
6745	5384	2	light	light	NN
6745	5384	3	and	and	CC
6745	5384	4	smooth	smooth	VBP
6745	5384	5	;	;	:
6745	5384	6	then	then	RB
6745	5384	7	add	add	VB
6745	5384	8	the	the	DT
6745	5384	9	remainder	remainder	NN
6745	5384	10	of	of	IN
6745	5384	11	the	the	DT
6745	5384	12	eggs	egg	NNS
6745	5384	13	and	and	CC
6745	5384	14	milk	milk	NN
6745	5384	15	,	,	,
6745	5384	16	and	and	CC
6745	5384	17	the	the	DT
6745	5384	18	salt	salt	NN
6745	5384	19	and	and	CC
6745	5384	20	butter	butter	NN
6745	5384	21	.	.	.
6745	5385	1	Butter	butter	NN
6745	5385	2	muffin	muffin	NN
6745	5385	3	pans	pan	NNS
6745	5385	4	,	,	,
6745	5385	5	and	and	CC
6745	5385	6	half	half	NN
6745	5385	7	fill	fill	VB
6745	5385	8	them	-PRON-	PRP
6745	5385	9	with	with	IN
6745	5385	10	the	the	DT
6745	5385	11	batter	batter	NN
6745	5385	12	.	.	.
6745	5386	1	The	the	DT
6745	5386	2	quantities	quantity	NNS
6745	5386	3	given	give	VBN
6745	5386	4	will	will	MD
6745	5386	5	make	make	VB
6745	5386	6	twelve	twelve	CD
6745	5386	7	puffs	puff	NNS
6745	5386	8	.	.	.
6745	5387	1	Bake	bake	VB
6745	5387	2	twenty	twenty	CD
6745	5387	3	minutes	minute	NNS
6745	5387	4	in	in	IN
6745	5387	5	a	a	DT
6745	5387	6	quick	quick	JJ
6745	5387	7	oven	oven	NN
6745	5387	8	.	.	.
6745	5388	1	Serve	serve	VB
6745	5388	2	on	on	IN
6745	5388	3	a	a	DT
6745	5388	4	hot	hot	JJ
6745	5388	5	platter	platter	NN
6745	5388	6	with	with	IN
6745	5388	7	the	the	DT
6745	5388	8	sauce	sauce	NN
6745	5388	9	poured	pour	VBD
6745	5388	10	over	over	IN
6745	5388	11	them	-PRON-	PRP
6745	5388	12	.	.	.
6745	5389	1	Sauce	sauce	NN
6745	5389	2	:	:	:
6745	5389	3	The	the	DT
6745	5389	4	whites	white	NNS
6745	5389	5	of	of	IN
6745	5389	6	six	six	CD
6745	5389	7	eggs	egg	NNS
6745	5389	8	,	,	,
6745	5389	9	one	one	CD
6745	5389	10	cupful	cupful	NN
6745	5389	11	of	of	IN
6745	5389	12	powdered	powdered	JJ
6745	5389	13	sugar	sugar	NN
6745	5389	14	,	,	,
6745	5389	15	the	the	DT
6745	5389	16	juice	juice	NN
6745	5389	17	of	of	IN
6745	5389	18	two	two	CD
6745	5389	19	oranges	orange	NNS
6745	5389	20	or	or	CC
6745	5389	21	of	of	IN
6745	5389	22	one	one	CD
6745	5389	23	lemon	lemon	NN
6745	5389	24	.	.	.
6745	5390	1	After	after	IN
6745	5390	2	beating	beat	VBG
6745	5390	3	the	the	DT
6745	5390	4	whites	white	NNS
6745	5390	5	to	to	IN
6745	5390	6	a	a	DT
6745	5390	7	stiff	stiff	JJ
6745	5390	8	froth	froth	NN
6745	5390	9	,	,	,
6745	5390	10	gradually	gradually	RB
6745	5390	11	beat	beat	VBN
6745	5390	12	in	in	IN
6745	5390	13	the	the	DT
6745	5390	14	sugar	sugar	NN
6745	5390	15	,	,	,
6745	5390	16	and	and	CC
6745	5390	17	then	then	RB
6745	5390	18	the	the	DT
6745	5390	19	juice	juice	NN
6745	5390	20	of	of	IN
6745	5390	21	the	the	DT
6745	5390	22	fruit	fruit	NN
6745	5390	23	.	.	.
6745	5391	1	Down	Down	NNP
6745	5391	2	-	-	HYPH
6745	5391	3	East	East	NNP
6745	5391	4	Pudding	Pudding	NNP
6745	5391	5	.	.	.
6745	5392	1	One	one	CD
6745	5392	2	pint	pint	NN
6745	5392	3	of	of	IN
6745	5392	4	molasses	molasse	NNS
6745	5392	5	,	,	,
6745	5392	6	one	one	CD
6745	5392	7	quart	quart	NN
6745	5392	8	of	of	IN
6745	5392	9	flour	flour	NN
6745	5392	10	,	,	,
6745	5392	11	one	one	CD
6745	5392	12	table	table	NN
6745	5392	13	-	-	HYPH
6745	5392	14	spoonful	spoonful	JJ
6745	5392	15	of	of	IN
6745	5392	16	salt	salt	NN
6745	5392	17	,	,	,
6745	5392	18	one	one	CD
6745	5392	19	teaspoonful	teaspoonful	NN
6745	5392	20	of	of	IN
6745	5392	21	soda	soda	NN
6745	5392	22	,	,	,
6745	5392	23	three	three	CD
6745	5392	24	pints	pint	NNS
6745	5392	25	of	of	IN
6745	5392	26	blackberries	blackberry	NNS
6745	5392	27	.	.	.
6745	5393	1	Boil	Boil	NNP
6745	5393	2	three	three	CD
6745	5393	3	hours	hour	NNS
6745	5393	4	,	,	,
6745	5393	5	and	and	CC
6745	5393	6	serve	serve	VB
6745	5393	7	with	with	IN
6745	5393	8	sauce	sauce	NN
6745	5393	9	made	make	VBN
6745	5393	10	in	in	IN
6745	5393	11	the	the	DT
6745	5393	12	following	following	JJ
6745	5393	13	manner	manner	NN
6745	5393	14	:	:	:
6745	5393	15	One	one	CD
6745	5393	16	tea	tea	NN
6745	5393	17	-	-	HYPH
6745	5393	18	cupful	cupful	JJ
6745	5393	19	of	of	IN
6745	5393	20	powdered	powdered	JJ
6745	5393	21	sugar	sugar	NN
6745	5393	22	,	,	,
6745	5393	23	half	half	PDT
6745	5393	24	a	a	DT
6745	5393	25	cupful	cupful	NN
6745	5393	26	of	of	IN
6745	5393	27	butter	butter	NN
6745	5393	28	,	,	,
6745	5393	29	one	one	CD
6745	5393	30	egg	egg	NN
6745	5393	31	,	,	,
6745	5393	32	two	two	CD
6745	5393	33	teaspoonfuls	teaspoonful	NNS
6745	5393	34	of	of	IN
6745	5393	35	_	_	NNP
6745	5393	36	boiling	boil	VBG
6745	5393	37	_	_	NNP
6745	5393	38	water	water	NN
6745	5393	39	,	,	,
6745	5393	40	one	one	CD
6745	5393	41	of	of	IN
6745	5393	42	brandy	brandy	NN
6745	5393	43	.	.	.
6745	5394	1	Beat	beat	VB
6745	5394	2	the	the	DT
6745	5394	3	butter	butter	NN
6745	5394	4	to	to	IN
6745	5394	5	a	a	DT
6745	5394	6	cream	cream	NN
6745	5394	7	,	,	,
6745	5394	8	and	and	CC
6745	5394	9	add	add	VB
6745	5394	10	,	,	,
6745	5394	11	very	very	RB
6745	5394	12	gradually	gradually	RB
6745	5394	13	,	,	,
6745	5394	14	the	the	DT
6745	5394	15	sugar	sugar	NN
6745	5394	16	and	and	CC
6745	5394	17	brandy	brandy	NN
6745	5394	18	.	.	.
6745	5395	1	Beat	beat	VB
6745	5395	2	in	in	IN
6745	5395	3	the	the	DT
6745	5395	4	yolk	yolk	NN
6745	5395	5	of	of	IN
6745	5395	6	the	the	DT
6745	5395	7	egg	egg	NN
6745	5395	8	,	,	,
6745	5395	9	and	and	CC
6745	5395	10	,	,	,
6745	5395	11	when	when	WRB
6745	5395	12	perfectly	perfectly	RB
6745	5395	13	creamy	creamy	JJ
6745	5395	14	,	,	,
6745	5395	15	add	add	VB
6745	5395	16	the	the	DT
6745	5395	17	white	white	JJ
6745	5395	18	,	,	,
6745	5395	19	which	which	WDT
6745	5395	20	has	have	VBZ
6745	5395	21	been	be	VBN
6745	5395	22	beaten	beat	VBN
6745	5395	23	to	to	IN
6745	5395	24	a	a	DT
6745	5395	25	froth	froth	NN
6745	5395	26	;	;	:
6745	5395	27	then	then	RB
6745	5395	28	add	add	VB
6745	5395	29	the	the	DT
6745	5395	30	water	water	NN
6745	5395	31	,	,	,
6745	5395	32	and	and	CC
6745	5395	33	stir	stir	VB
6745	5395	34	very	very	RB
6745	5395	35	carefully	carefully	RB
6745	5395	36	.	.	.
6745	5396	1	Amber	Amber	NNP
6745	5396	2	Pudding	Pudding	NNP
6745	5396	3	.	.	.
6745	5397	1	One	one	CD
6745	5397	2	dozen	dozen	NN
6745	5397	3	large	large	JJ
6745	5397	4	,	,	,
6745	5397	5	tart	tart	JJ
6745	5397	6	apples	apple	NNS
6745	5397	7	,	,	,
6745	5397	8	one	one	CD
6745	5397	9	cupful	cupful	NN
6745	5397	10	of	of	IN
6745	5397	11	sugar	sugar	NN
6745	5397	12	,	,	,
6745	5397	13	the	the	DT
6745	5397	14	juice	juice	NN
6745	5397	15	and	and	CC
6745	5397	16	rind	rind	NN
6745	5397	17	of	of	IN
6745	5397	18	two	two	CD
6745	5397	19	lemons	lemon	NNS
6745	5397	20	,	,	,
6745	5397	21	six	six	CD
6745	5397	22	eggs	egg	NNS
6745	5397	23	,	,	,
6745	5397	24	four	four	CD
6745	5397	25	table	table	NN
6745	5397	26	-	-	HYPH
6745	5397	27	spoonfuls	spoonful	NNS
6745	5397	28	of	of	IN
6745	5397	29	butter	butter	NN
6745	5397	30	,	,	,
6745	5397	31	enough	enough	JJ
6745	5397	32	puff	puff	NN
6745	5397	33	or	or	CC
6745	5397	34	chopped	chop	VBD
6745	5397	35	paste	paste	NN
6745	5397	36	to	to	TO
6745	5397	37	line	line	VB
6745	5397	38	a	a	DT
6745	5397	39	three	three	CD
6745	5397	40	-	-	HYPH
6745	5397	41	pint	pint	NN
6745	5397	42	pudding	pudding	NN
6745	5397	43	dish	dish	NN
6745	5397	44	.	.	.
6745	5398	1	Pare	pare	VB
6745	5398	2	and	and	CC
6745	5398	3	quarter	quarter	VB
6745	5398	4	the	the	DT
6745	5398	5	apples	apple	NNS
6745	5398	6	.	.	.
6745	5399	1	Pare	pare	VB
6745	5399	2	the	the	DT
6745	5399	3	thin	thin	JJ
6745	5399	4	rind	rind	NN
6745	5399	5	from	from	IN
6745	5399	6	the	the	DT
6745	5399	7	lemon	lemon	NN
6745	5399	8	,	,	,
6745	5399	9	being	be	VBG
6745	5399	10	careful	careful	JJ
6745	5399	11	not	not	RB
6745	5399	12	to	to	TO
6745	5399	13	cut	cut	VB
6745	5399	14	into	into	IN
6745	5399	15	the	the	DT
6745	5399	16	white	white	JJ
6745	5399	17	part	part	NN
6745	5399	18	.	.	.
6745	5400	1	Put	put	VB
6745	5400	2	the	the	DT
6745	5400	3	butter	butter	NN
6745	5400	4	,	,	,
6745	5400	5	apple	apple	NN
6745	5400	6	,	,	,
6745	5400	7	and	and	CC
6745	5400	8	lemon	lemon	NN
6745	5400	9	rind	rind	NN
6745	5400	10	and	and	CC
6745	5400	11	juice	juice	NN
6745	5400	12	in	in	IN
6745	5400	13	a	a	DT
6745	5400	14	stew	stew	NN
6745	5400	15	-	-	HYPH
6745	5400	16	pan	pan	NN
6745	5400	17	with	with	IN
6745	5400	18	half	half	PDT
6745	5400	19	a	a	DT
6745	5400	20	cupful	cupful	NN
6745	5400	21	of	of	IN
6745	5400	22	water	water	NN
6745	5400	23	.	.	.
6745	5401	1	Cover	cover	VB
6745	5401	2	tightly	tightly	RB
6745	5401	3	,	,	,
6745	5401	4	and	and	CC
6745	5401	5	simmer	simmer	VB
6745	5401	6	about	about	RB
6745	5401	7	three	three	CD
6745	5401	8	-	-	HYPH
6745	5401	9	quarters	quarter	NNS
6745	5401	10	of	of	IN
6745	5401	11	an	an	DT
6745	5401	12	hour	hour	NN
6745	5401	13	.	.	.
6745	5402	1	Rub	rub	VB
6745	5402	2	through	through	IN
6745	5402	3	a	a	DT
6745	5402	4	sieve	sieve	NN
6745	5402	5	,	,	,
6745	5402	6	add	add	VB
6745	5402	7	the	the	DT
6745	5402	8	sugar	sugar	NN
6745	5402	9	,	,	,
6745	5402	10	and	and	CC
6745	5402	11	set	set	VB
6745	5402	12	away	away	RB
6745	5402	13	to	to	IN
6745	5402	14	cool	cool	JJ
6745	5402	15	.	.	.
6745	5403	1	Line	line	VB
6745	5403	2	the	the	DT
6745	5403	3	dish	dish	NN
6745	5403	4	with	with	IN
6745	5403	5	_	_	NNP
6745	5403	6	thin	thin	JJ
6745	5403	7	_	_	NNP
6745	5403	8	paste	paste	NN
6745	5403	9	.	.	.
6745	5404	1	Beat	beat	VB
6745	5404	2	the	the	DT
6745	5404	3	yolks	yolk	NNS
6745	5404	4	of	of	IN
6745	5404	5	the	the	DT
6745	5404	6	eggs	egg	NNS
6745	5404	7	,	,	,
6745	5404	8	and	and	CC
6745	5404	9	stir	stir	VB
6745	5404	10	into	into	IN
6745	5404	11	the	the	DT
6745	5404	12	cooled	cooled	JJ
6745	5404	13	mixture	mixture	NN
6745	5404	14	.	.	.
6745	5405	1	Turn	turn	VB
6745	5405	2	this	this	DT
6745	5405	3	into	into	IN
6745	5405	4	the	the	DT
6745	5405	5	lined	lined	JJ
6745	5405	6	dish	dish	NN
6745	5405	7	.	.	.
6745	5406	1	Bake	bake	VB
6745	5406	2	slowly	slowly	RB
6745	5406	3	for	for	IN
6745	5406	4	half	half	PDT
6745	5406	5	an	an	DT
6745	5406	6	hour	hour	NN
6745	5406	7	.	.	.
6745	5407	1	Beat	beat	VB
6745	5407	2	the	the	DT
6745	5407	3	whites	white	NNS
6745	5407	4	to	to	IN
6745	5407	5	a	a	DT
6745	5407	6	stiff	stiff	JJ
6745	5407	7	froth	froth	NN
6745	5407	8	,	,	,
6745	5407	9	and	and	CC
6745	5407	10	gradually	gradually	RB
6745	5407	11	beat	beat	VBD
6745	5407	12	into	into	IN
6745	5407	13	them	-PRON-	PRP
6745	5407	14	three	three	CD
6745	5407	15	table-	table-	NN
6745	5407	16	spoonfuls	spoonful	NNS
6745	5407	17	of	of	IN
6745	5407	18	powdered	powdered	JJ
6745	5407	19	sugar	sugar	NN
6745	5407	20	.	.	.
6745	5408	1	Cover	cover	VB
6745	5408	2	the	the	DT
6745	5408	3	pudding	pudding	NN
6745	5408	4	with	with	IN
6745	5408	5	this	this	DT
6745	5408	6	.	.	.
6745	5409	1	Return	return	VB
6745	5409	2	to	to	IN
6745	5409	3	the	the	DT
6745	5409	4	oven	oven	NN
6745	5409	5	and	and	CC
6745	5409	6	cook	cook	VB
6745	5409	7	twelve	twelve	CD
6745	5409	8	minutes	minute	NNS
6745	5409	9	with	with	IN
6745	5409	10	the	the	DT
6745	5409	11	door	door	NN
6745	5409	12	open	open	JJ
6745	5409	13	.	.	.
6745	5410	1	Serve	serve	VB
6745	5410	2	either	either	CC
6745	5410	3	hot	hot	JJ
6745	5410	4	or	or	CC
6745	5410	5	cold	cold	JJ
6745	5410	6	.	.	.
6745	5411	1	Fig	Fig	NNP
6745	5411	2	Pudding	Pudding	NNP
6745	5411	3	.	.	.
6745	5412	1	One	one	CD
6745	5412	2	cupful	cupful	NN
6745	5412	3	of	of	IN
6745	5412	4	molasses	molasse	NNS
6745	5412	5	,	,	,
6745	5412	6	one	one	CD
6745	5412	7	of	of	IN
6745	5412	8	chopped	chop	VBN
6745	5412	9	suet	suet	NN
6745	5412	10	,	,	,
6745	5412	11	one	one	CD
6745	5412	12	of	of	IN
6745	5412	13	milk	milk	NN
6745	5412	14	,	,	,
6745	5412	15	three	three	CD
6745	5412	16	and	and	CC
6745	5412	17	a	a	DT
6745	5412	18	quarter	quarter	NN
6745	5412	19	of	of	IN
6745	5412	20	flour	flour	NN
6745	5412	21	,	,	,
6745	5412	22	two	two	CD
6745	5412	23	eggs	egg	NNS
6745	5412	24	,	,	,
6745	5412	25	one	one	CD
6745	5412	26	teaspoonful	teaspoonful	NN
6745	5412	27	of	of	IN
6745	5412	28	soda	soda	NN
6745	5412	29	,	,	,
6745	5412	30	one	one	CD
6745	5412	31	of	of	IN
6745	5412	32	cinnamon	cinnamon	NN
6745	5412	33	,	,	,
6745	5412	34	half	half	PDT
6745	5412	35	a	a	DT
6745	5412	36	teaspoonful	teaspoonful	NN
6745	5412	37	of	of	IN
6745	5412	38	nutmeg	nutmeg	NNP
6745	5412	39	,	,	,
6745	5412	40	one	one	CD
6745	5412	41	pint	pint	NN
6745	5412	42	of	of	IN
6745	5412	43	figs	fig	NNS
6745	5412	44	.	.	.
6745	5413	1	Mix	mix	VB
6745	5413	2	together	together	RB
6745	5413	3	the	the	DT
6745	5413	4	molasses	molasse	NNS
6745	5413	5	,	,	,
6745	5413	6	suet	suet	NN
6745	5413	7	,	,	,
6745	5413	8	spice	spice	NN
6745	5413	9	,	,	,
6745	5413	10	and	and	CC
6745	5413	11	the	the	DT
6745	5413	12	figs	fig	NNS
6745	5413	13	,	,	,
6745	5413	14	cut	cut	VBD
6745	5413	15	fine	fine	JJ
6745	5413	16	.	.	.
6745	5414	1	Dissolve	dissolve	VB
6745	5414	2	the	the	DT
6745	5414	3	soda	soda	NN
6745	5414	4	with	with	IN
6745	5414	5	a	a	DT
6745	5414	6	table	table	NN
6745	5414	7	-	-	HYPH
6745	5414	8	spoonful	spoonful	JJ
6745	5414	9	of	of	IN
6745	5414	10	hot	hot	JJ
6745	5414	11	water	water	NN
6745	5414	12	,	,	,
6745	5414	13	and	and	CC
6745	5414	14	mix	mix	VB
6745	5414	15	with	with	IN
6745	5414	16	the	the	DT
6745	5414	17	milk	milk	NN
6745	5414	18	.	.	.
6745	5415	1	Add	add	VB
6745	5415	2	to	to	IN
6745	5415	3	the	the	DT
6745	5415	4	other	other	JJ
6745	5415	5	ingredients	ingredient	NNS
6745	5415	6	.	.	.
6745	5416	1	Beat	beat	VB
6745	5416	2	the	the	DT
6745	5416	3	eggs	egg	NNS
6745	5416	4	light	light	NN
6745	5416	5	,	,	,
6745	5416	6	and	and	CC
6745	5416	7	stir	stir	VB
6745	5416	8	into	into	IN
6745	5416	9	the	the	DT
6745	5416	10	mixture	mixture	NN
6745	5416	11	.	.	.
6745	5417	1	Add	add	VB
6745	5417	2	the	the	DT
6745	5417	3	flour	flour	NN
6745	5417	4	,	,	,
6745	5417	5	and	and	CC
6745	5417	6	beat	beat	VBD
6745	5417	7	thoroughly	thoroughly	RB
6745	5417	8	.	.	.
6745	5418	1	Butter	butter	NN
6745	5418	2	two	two	CD
6745	5418	3	small	small	JJ
6745	5418	4	or	or	CC
6745	5418	5	one	one	CD
6745	5418	6	large	large	JJ
6745	5418	7	brown	brown	JJ
6745	5418	8	bread	bread	NN
6745	5418	9	mould	mould	NN
6745	5418	10	.	.	.
6745	5419	1	Turn	turn	VB
6745	5419	2	the	the	DT
6745	5419	3	mixture	mixture	NN
6745	5419	4	into	into	IN
6745	5419	5	the	the	DT
6745	5419	6	mould	mould	NN
6745	5419	7	or	or	CC
6745	5419	8	moulds	mould	NNS
6745	5419	9	,	,	,
6745	5419	10	and	and	CC
6745	5419	11	steam	steam	NN
6745	5419	12	five	five	CD
6745	5419	13	hours	hour	NNS
6745	5419	14	.	.	.
6745	5420	1	Serve	serve	VB
6745	5420	2	with	with	IN
6745	5420	3	creamy	creamy	NN
6745	5420	4	or	or	CC
6745	5420	5	wine	wine	NN
6745	5420	6	sauce	sauce	NN
6745	5420	7	.	.	.
6745	5421	1	Date	Date	NNP
6745	5421	2	Pudding	Pudding	NNP
6745	5421	3	.	.	.
6745	5422	1	Make	make	VB
6745	5422	2	the	the	DT
6745	5422	3	same	same	JJ
6745	5422	4	as	as	IN
6745	5422	5	fig	fig	NN
6745	5422	6	pudding	pudding	NN
6745	5422	7	,	,	,
6745	5422	8	but	but	CC
6745	5422	9	use	use	VBP
6745	5422	10	a	a	DT
6745	5422	11	pint	pint	NN
6745	5422	12	of	of	IN
6745	5422	13	dates	date	NNS
6745	5422	14	instead	instead	RB
6745	5422	15	of	of	IN
6745	5422	16	the	the	DT
6745	5422	17	figs	fig	NNS
6745	5422	18	.	.	.
6745	5423	1	Apple	Apple	NNP
6745	5423	2	Tapioca	Tapioca	NNP
6745	5423	3	Pudding	Pudding	NNP
6745	5423	4	.	.	.
6745	5424	1	One	one	CD
6745	5424	2	large	large	JJ
6745	5424	3	cupful	cupful	NN
6745	5424	4	of	of	IN
6745	5424	5	tapioca	tapioca	NN
6745	5424	6	,	,	,
6745	5424	7	three	three	CD
6745	5424	8	pints	pint	NNS
6745	5424	9	of	of	IN
6745	5424	10	water	water	NN
6745	5424	11	,	,	,
6745	5424	12	one	one	CD
6745	5424	13	cupful	cupful	NN
6745	5424	14	of	of	IN
6745	5424	15	sugar	sugar	NN
6745	5424	16	,	,	,
6745	5424	17	one	one	CD
6745	5424	18	teaspoonful	teaspoonful	NN
6745	5424	19	of	of	IN
6745	5424	20	salt	salt	NN
6745	5424	21	,	,	,
6745	5424	22	one	one	CD
6745	5424	23	teaspoonful	teaspoonful	NN
6745	5424	24	of	of	IN
6745	5424	25	essence	essence	NN
6745	5424	26	of	of	IN
6745	5424	27	lemon	lemon	NN
6745	5424	28	,	,	,
6745	5424	29	three	three	CD
6745	5424	30	pints	pint	NNS
6745	5424	31	of	of	IN
6745	5424	32	pared	pared	JJ
6745	5424	33	and	and	CC
6745	5424	34	quartered	quartered	JJ
6745	5424	35	apples	apple	NNS
6745	5424	36	.	.	.
6745	5425	1	Wash	wash	VB
6745	5425	2	the	the	DT
6745	5425	3	tapioca	tapioca	NN
6745	5425	4	and	and	CC
6745	5425	5	soak	soak	VB
6745	5425	6	over	over	RP
6745	5425	7	night	night	NN
6745	5425	8	in	in	IN
6745	5425	9	three	three	CD
6745	5425	10	pints	pint	NNS
6745	5425	11	of	of	IN
6745	5425	12	cold	cold	JJ
6745	5425	13	water	water	NN
6745	5425	14	(	(	-LRB-
6745	5425	15	three	three	CD
6745	5425	16	hours	hour	NNS
6745	5425	17	will	will	MD
6745	5425	18	do	do	VB
6745	5425	19	if	if	IN
6745	5425	20	there	there	EX
6745	5425	21	is	be	VBZ
6745	5425	22	no	no	DT
6745	5425	23	more	more	JJR
6745	5425	24	time	time	NN
6745	5425	25	)	)	-RRB-
6745	5425	26	.	.	.
6745	5426	1	Put	put	VB
6745	5426	2	the	the	DT
6745	5426	3	tapioca	tapioca	NN
6745	5426	4	in	in	IN
6745	5426	5	the	the	DT
6745	5426	6	double	double	JJ
6745	5426	7	boiler	boiler	NN
6745	5426	8	and	and	CC
6745	5426	9	cook	cook	NN
6745	5426	10	until	until	IN
6745	5426	11	it	-PRON-	PRP
6745	5426	12	looks	look	VBZ
6745	5426	13	clear	clear	JJ
6745	5426	14	.	.	.
6745	5427	1	It	-PRON-	PRP
6745	5427	2	will	will	MD
6745	5427	3	take	take	VB
6745	5427	4	from	from	IN
6745	5427	5	twenty	twenty	CD
6745	5427	6	to	to	IN
6745	5427	7	thirty	thirty	CD
6745	5427	8	minutes	minute	NNS
6745	5427	9	.	.	.
6745	5428	1	When	when	WRB
6745	5428	2	cooked	cook	VBN
6745	5428	3	enough	enough	RB
6745	5428	4	,	,	,
6745	5428	5	add	add	VB
6745	5428	6	the	the	DT
6745	5428	7	sugar	sugar	NN
6745	5428	8	,	,	,
6745	5428	9	salt	salt	NN
6745	5428	10	and	and	CC
6745	5428	11	lemon	lemon	NN
6745	5428	12	,	,	,
6745	5428	13	and	and	CC
6745	5428	14	then	then	RB
6745	5428	15	the	the	DT
6745	5428	16	apples	apple	NNS
6745	5428	17	.	.	.
6745	5429	1	Turn	turn	VB
6745	5429	2	into	into	IN
6745	5429	3	a	a	DT
6745	5429	4	buttered	butter	VBN
6745	5429	5	dish	dish	NN
6745	5429	6	and	and	CC
6745	5429	7	bake	bake	VB
6745	5429	8	an	an	DT
6745	5429	9	hour	hour	NN
6745	5429	10	and	and	CC
6745	5429	11	a	a	DT
6745	5429	12	quarter	quarter	NN
6745	5429	13	.	.	.
6745	5430	1	Let	let	VB
6745	5430	2	it	-PRON-	PRP
6745	5430	3	stand	stand	VB
6745	5430	4	in	in	IN
6745	5430	5	a	a	DT
6745	5430	6	cool	cool	JJ
6745	5430	7	room	room	NN
6745	5430	8	half	half	PDT
6745	5430	9	an	an	DT
6745	5430	10	hour	hour	NN
6745	5430	11	before	before	IN
6745	5430	12	serving	serve	VBG
6745	5430	13	.	.	.
6745	5431	1	Serve	serve	VB
6745	5431	2	with	with	IN
6745	5431	3	sugar	sugar	NN
6745	5431	4	and	and	CC
6745	5431	5	cream	cream	NN
6745	5431	6	.	.	.
6745	5432	1	Baked	Baked	NNP
6745	5432	2	Apple	Apple	NNP
6745	5432	3	Pudding	Pudding	NNP
6745	5432	4	.	.	.
6745	5433	1	Fill	fill	VB
6745	5433	2	a	a	DT
6745	5433	3	three	three	CD
6745	5433	4	-	-	HYPH
6745	5433	5	quart	quart	NN
6745	5433	6	earthen	earthen	JJ
6745	5433	7	dish	dish	NN
6745	5433	8	with	with	IN
6745	5433	9	pared	pared	JJ
6745	5433	10	and	and	CC
6745	5433	11	quartered	quartered	JJ
6745	5433	12	apples	apple	NNS
6745	5433	13	.	.	.
6745	5434	1	Sprinkle	sprinkle	VB
6745	5434	2	on	on	IN
6745	5434	3	these	these	DT
6745	5434	4	one	one	CD
6745	5434	5	cupful	cupful	NN
6745	5434	6	of	of	IN
6745	5434	7	sugar	sugar	NN
6745	5434	8	,	,	,
6745	5434	9	a	a	DT
6745	5434	10	slight	slight	JJ
6745	5434	11	grating	grating	NN
6745	5434	12	of	of	IN
6745	5434	13	nutmeg	nutmeg	NNP
6745	5434	14	,	,	,
6745	5434	15	one	one	CD
6745	5434	16	table	table	NN
6745	5434	17	-	-	HYPH
6745	5434	18	spoonful	spoonful	JJ
6745	5434	19	of	of	IN
6745	5434	20	butter	butter	NN
6745	5434	21	,	,	,
6745	5434	22	and	and	CC
6745	5434	23	half	half	PDT
6745	5434	24	a	a	DT
6745	5434	25	cupful	cupful	NN
6745	5434	26	of	of	IN
6745	5434	27	water	water	NN
6745	5434	28	.	.	.
6745	5435	1	Cover	cover	NN
6745	5435	2	,	,	,
6745	5435	3	and	and	CC
6745	5435	4	bake	bake	VB
6745	5435	5	thirty	thirty	CD
6745	5435	6	minutes	minute	NNS
6745	5435	7	.	.	.
6745	5436	1	Make	make	VB
6745	5436	2	half	half	PDT
6745	5436	3	the	the	DT
6745	5436	4	rule	rule	NN
6745	5436	5	for	for	IN
6745	5436	6	chopped	chopped	JJ
6745	5436	7	paste	paste	NN
6745	5436	8	.	.	.
6745	5437	1	Roll	roll	VB
6745	5437	2	a	a	DT
6745	5437	3	piece	piece	NN
6745	5437	4	of	of	IN
6745	5437	5	the	the	DT
6745	5437	6	paste	paste	NN
6745	5437	7	into	into	IN
6745	5437	8	a	a	DT
6745	5437	9	strip	strip	NN
6745	5437	10	that	that	WDT
6745	5437	11	will	will	MD
6745	5437	12	reach	reach	VB
6745	5437	13	around	around	IN
6745	5437	14	the	the	DT
6745	5437	15	pudding	pudding	NN
6745	5437	16	dish	dish	NN
6745	5437	17	.	.	.
6745	5438	1	This	this	DT
6745	5438	2	strip	strip	NN
6745	5438	3	should	should	MD
6745	5438	4	be	be	VB
6745	5438	5	about	about	RB
6745	5438	6	two	two	CD
6745	5438	7	inches	inch	NNS
6745	5438	8	deep	deep	JJ
6745	5438	9	.	.	.
6745	5439	1	Roll	roll	VB
6745	5439	2	the	the	DT
6745	5439	3	remainder	remainder	NN
6745	5439	4	of	of	IN
6745	5439	5	the	the	DT
6745	5439	6	paste	paste	NN
6745	5439	7	to	to	TO
6745	5439	8	cover	cover	VB
6745	5439	9	the	the	DT
6745	5439	10	dish	dish	NN
6745	5439	11	.	.	.
6745	5440	1	Take	take	VB
6745	5440	2	the	the	DT
6745	5440	3	pudding	pudding	JJ
6745	5440	4	dish	dish	NN
6745	5440	5	from	from	IN
6745	5440	6	the	the	DT
6745	5440	7	oven	oven	NN
6745	5440	8	,	,	,
6745	5440	9	slip	slip	VB
6745	5440	10	the	the	DT
6745	5440	11	strip	strip	NN
6745	5440	12	of	of	IN
6745	5440	13	paste	paste	NN
6745	5440	14	between	between	IN
6745	5440	15	the	the	DT
6745	5440	16	apple	apple	NN
6745	5440	17	and	and	CC
6745	5440	18	the	the	DT
6745	5440	19	dish	dish	NN
6745	5440	20	,	,	,
6745	5440	21	and	and	CC
6745	5440	22	put	put	VBD
6745	5440	23	on	on	IN
6745	5440	24	the	the	DT
6745	5440	25	top	top	JJ
6745	5440	26	crust	crust	NN
6745	5440	27	.	.	.
6745	5441	1	Return	return	VB
6745	5441	2	to	to	IN
6745	5441	3	the	the	DT
6745	5441	4	oven	oven	NN
6745	5441	5	,	,	,
6745	5441	6	and	and	CC
6745	5441	7	bake	bake	VB
6745	5441	8	one	one	CD
6745	5441	9	hour	hour	NN
6745	5441	10	longer	long	RBR
6745	5441	11	.	.	.
6745	5442	1	Serve	serve	VB
6745	5442	2	with	with	IN
6745	5442	3	a	a	DT
6745	5442	4	cream	cream	NN
6745	5442	5	sauce	sauce	NN
6745	5442	6	.	.	.
6745	5443	1	Dutch	Dutch	NNP
6745	5443	2	Apple	Apple	NNP
6745	5443	3	Pudding	Pudding	NNP
6745	5443	4	.	.	.
6745	5444	1	One	one	CD
6745	5444	2	pint	pint	NN
6745	5444	3	of	of	IN
6745	5444	4	flour	flour	NN
6745	5444	5	,	,	,
6745	5444	6	one	one	CD
6745	5444	7	teaspoonful	teaspoonful	NN
6745	5444	8	of	of	IN
6745	5444	9	cream	cream	NN
6745	5444	10	of	of	IN
6745	5444	11	tartar	tartar	NN
6745	5444	12	,	,	,
6745	5444	13	half	half	PDT
6745	5444	14	a	a	DT
6745	5444	15	teaspoonful	teaspoonful	NN
6745	5444	16	of	of	IN
6745	5444	17	soda	soda	NN
6745	5444	18	,	,	,
6745	5444	19	half	half	PDT
6745	5444	20	a	a	DT
6745	5444	21	teaspoonful	teaspoonful	NN
6745	5444	22	of	of	IN
6745	5444	23	salt	salt	NN
6745	5444	24	,	,	,
6745	5444	25	an	an	DT
6745	5444	26	egg	egg	NN
6745	5444	27	,	,	,
6745	5444	28	a	a	DT
6745	5444	29	generous	generous	JJ
6745	5444	30	two	two	CD
6745	5444	31	-	-	HYPH
6745	5444	32	thirds	third	NNS
6745	5444	33	of	of	IN
6745	5444	34	a	a	DT
6745	5444	35	cupful	cupful	NN
6745	5444	36	of	of	IN
6745	5444	37	milk	milk	NN
6745	5444	38	,	,	,
6745	5444	39	two	two	CD
6745	5444	40	table	table	NN
6745	5444	41	-	-	HYPH
6745	5444	42	spoonfuls	spoonful	NNS
6745	5444	43	of	of	IN
6745	5444	44	butter	butter	NN
6745	5444	45	,	,	,
6745	5444	46	four	four	CD
6745	5444	47	large	large	JJ
6745	5444	48	apples	apple	NNS
6745	5444	49	.	.	.
6745	5445	1	Mix	mix	VB
6745	5445	2	the	the	DT
6745	5445	3	salt	salt	NN
6745	5445	4	,	,	,
6745	5445	5	soda	soda	NN
6745	5445	6	and	and	CC
6745	5445	7	cream	cream	NN
6745	5445	8	of	of	IN
6745	5445	9	tartar	tartar	NN
6745	5445	10	with	with	IN
6745	5445	11	the	the	DT
6745	5445	12	flour	flour	NN
6745	5445	13	,	,	,
6745	5445	14	and	and	CC
6745	5445	15	rub	rub	VB
6745	5445	16	through	through	IN
6745	5445	17	the	the	DT
6745	5445	18	sieve	sieve	NN
6745	5445	19	.	.	.
6745	5446	1	Beat	beat	VB
6745	5446	2	the	the	DT
6745	5446	3	egg	egg	NN
6745	5446	4	light	light	NN
6745	5446	5	,	,	,
6745	5446	6	and	and	CC
6745	5446	7	add	add	VB
6745	5446	8	the	the	DT
6745	5446	9	milk	milk	NN
6745	5446	10	.	.	.
6745	5447	1	Rub	rub	VB
6745	5447	2	the	the	DT
6745	5447	3	butter	butter	NN
6745	5447	4	into	into	IN
6745	5447	5	the	the	DT
6745	5447	6	flour	flour	NN
6745	5447	7	.	.	.
6745	5448	1	Pour	pour	VB
6745	5448	2	the	the	DT
6745	5448	3	milk	milk	NN
6745	5448	4	and	and	CC
6745	5448	5	egg	egg	NN
6745	5448	6	on	on	IN
6745	5448	7	this	this	DT
6745	5448	8	,	,	,
6745	5448	9	and	and	CC
6745	5448	10	mix	mix	VB
6745	5448	11	quickly	quickly	RB
6745	5448	12	and	and	CC
6745	5448	13	thoroughly	thoroughly	RB
6745	5448	14	.	.	.
6745	5449	1	Spread	spread	VB
6745	5449	2	the	the	DT
6745	5449	3	dough	dough	NN
6745	5449	4	about	about	IN
6745	5449	5	half	half	PDT
6745	5449	6	an	an	DT
6745	5449	7	inch	inch	NN
6745	5449	8	deep	deep	RB
6745	5449	9	on	on	IN
6745	5449	10	a	a	DT
6745	5449	11	buttered	butter	VBN
6745	5449	12	baking	baking	NN
6745	5449	13	pan	pan	NN
6745	5449	14	.	.	.
6745	5450	1	Have	have	VBP
6745	5450	2	the	the	DT
6745	5450	3	apples	apple	NNS
6745	5450	4	pared	pare	VBN
6745	5450	5	,	,	,
6745	5450	6	cored	core	VBD
6745	5450	7	and	and	CC
6745	5450	8	cut	cut	VBN
6745	5450	9	into	into	IN
6745	5450	10	eighths	eighth	NNS
6745	5450	11	.	.	.
6745	5451	1	Stick	stick	VB
6745	5451	2	these	these	DT
6745	5451	3	pieces	piece	NNS
6745	5451	4	in	in	IN
6745	5451	5	rows	row	NNS
6745	5451	6	into	into	IN
6745	5451	7	the	the	DT
6745	5451	8	dough	dough	NN
6745	5451	9	.	.	.
6745	5452	1	Sprinkle	sprinkle	VB
6745	5452	2	with	with	IN
6745	5452	3	two	two	CD
6745	5452	4	table	table	NN
6745	5452	5	-	-	HYPH
6745	5452	6	spoonfuls	spoonful	NNS
6745	5452	7	of	of	IN
6745	5452	8	sugar	sugar	NN
6745	5452	9	.	.	.
6745	5453	1	Bake	bake	VB
6745	5453	2	in	in	RP
6745	5453	3	a	a	DT
6745	5453	4	quick	quick	JJ
6745	5453	5	oven	oven	NN
6745	5453	6	for	for	IN
6745	5453	7	about	about	RB
6745	5453	8	twenty	twenty	CD
6745	5453	9	-	-	HYPH
6745	5453	10	five	five	CD
6745	5453	11	minutes	minute	NNS
6745	5453	12	.	.	.
6745	5454	1	This	this	DT
6745	5454	2	pudding	pudding	NN
6745	5454	3	is	be	VBZ
6745	5454	4	to	to	TO
6745	5454	5	be	be	VB
6745	5454	6	eaten	eat	VBN
6745	5454	7	with	with	IN
6745	5454	8	sugar	sugar	NN
6745	5454	9	and	and	CC
6745	5454	10	cream	cream	NN
6745	5454	11	or	or	CC
6745	5454	12	a	a	DT
6745	5454	13	simple	simple	JJ
6745	5454	14	sauce	sauce	NN
6745	5454	15	.	.	.
6745	5455	1	Apple	Apple	NNP
6745	5455	2	Soufflé	Soufflé	NNP
6745	5455	3	.	.	.
6745	5456	1	One	one	CD
6745	5456	2	pint	pint	NN
6745	5456	3	of	of	IN
6745	5456	4	steamed	steamed	JJ
6745	5456	5	apple	apple	NNP
6745	5456	6	,	,	,
6745	5456	7	one	one	CD
6745	5456	8	table	table	NN
6745	5456	9	-	-	HYPH
6745	5456	10	spoonful	spoonful	JJ
6745	5456	11	of	of	IN
6745	5456	12	melted	melted	JJ
6745	5456	13	butter	butter	NN
6745	5456	14	,	,	,
6745	5456	15	half	half	PDT
6745	5456	16	a	a	DT
6745	5456	17	cupful	cupful	NN
6745	5456	18	of	of	IN
6745	5456	19	sugar	sugar	NN
6745	5456	20	,	,	,
6745	5456	21	the	the	DT
6745	5456	22	whites	white	NNS
6745	5456	23	of	of	IN
6745	5456	24	six	six	CD
6745	5456	25	eggs	egg	NNS
6745	5456	26	and	and	CC
6745	5456	27	the	the	DT
6745	5456	28	yolks	yolk	NNS
6745	5456	29	of	of	IN
6745	5456	30	three	three	CD
6745	5456	31	,	,	,
6745	5456	32	a	a	DT
6745	5456	33	slight	slight	JJ
6745	5456	34	grating	grating	NN
6745	5456	35	of	of	IN
6745	5456	36	nutmeg	nutmeg	NNP
6745	5456	37	.	.	.
6745	5457	1	Stir	stir	VB
6745	5457	2	into	into	IN
6745	5457	3	the	the	DT
6745	5457	4	hot	hot	JJ
6745	5457	5	apple	apple	NN
6745	5457	6	the	the	DT
6745	5457	7	butter	butter	NN
6745	5457	8	,	,	,
6745	5457	9	sugar	sugar	NN
6745	5457	10	and	and	CC
6745	5457	11	nutmeg	nutmeg	NNP
6745	5457	12	,	,	,
6745	5457	13	and	and	CC
6745	5457	14	the	the	DT
6745	5457	15	yolks	yolk	NNS
6745	5457	16	of	of	IN
6745	5457	17	the	the	DT
6745	5457	18	eggs	egg	NNS
6745	5457	19	,	,	,
6745	5457	20	well	well	RB
6745	5457	21	beaten	beat	VBN
6745	5457	22	.	.	.
6745	5458	1	When	when	WRB
6745	5458	2	this	this	DT
6745	5458	3	is	be	VBZ
6745	5458	4	cold	cold	JJ
6745	5458	5	,	,	,
6745	5458	6	beat	beat	VBD
6745	5458	7	the	the	DT
6745	5458	8	whites	white	NNS
6745	5458	9	of	of	IN
6745	5458	10	the	the	DT
6745	5458	11	eggs	egg	NNS
6745	5458	12	to	to	IN
6745	5458	13	a	a	DT
6745	5458	14	stiff	stiff	JJ
6745	5458	15	froth	froth	NN
6745	5458	16	,	,	,
6745	5458	17	and	and	CC
6745	5458	18	stir	stir	VB
6745	5458	19	into	into	IN
6745	5458	20	the	the	DT
6745	5458	21	mixture	mixture	NN
6745	5458	22	.	.	.
6745	5459	1	Butter	butter	VB
6745	5459	2	a	a	DT
6745	5459	3	three	three	CD
6745	5459	4	-	-	HYPH
6745	5459	5	pint	pint	NN
6745	5459	6	dish	dish	NN
6745	5459	7	,	,	,
6745	5459	8	and	and	CC
6745	5459	9	turn	turn	VB
6745	5459	10	the	the	DT
6745	5459	11	_	_	NNP
6745	5459	12	soufflé	soufflé	NNP
6745	5459	13	_	_	NNP
6745	5459	14	into	into	IN
6745	5459	15	it	-PRON-	PRP
6745	5459	16	.	.	.
6745	5460	1	Bake	bake	VB
6745	5460	2	thirty	thirty	CD
6745	5460	3	minutes	minute	NNS
6745	5460	4	in	in	IN
6745	5460	5	a	a	DT
6745	5460	6	moderate	moderate	JJ
6745	5460	7	oven	oven	NN
6745	5460	8	.	.	.
6745	5461	1	Serve	serve	VB
6745	5461	2	immediately	immediately	RB
6745	5461	3	with	with	IN
6745	5461	4	any	any	DT
6745	5461	5	kind	kind	NN
6745	5461	6	of	of	IN
6745	5461	7	sauce	sauce	NN
6745	5461	8	.	.	.
6745	5462	1	Apple	Apple	NNP
6745	5462	2	and	and	CC
6745	5462	3	Rice	Rice	NNP
6745	5462	4	Pudding	Pudding	NNP
6745	5462	5	.	.	.
6745	5463	1	One	one	CD
6745	5463	2	cupful	cupful	JJ
6745	5463	3	and	and	CC
6745	5463	4	a	a	DT
6745	5463	5	half	half	NN
6745	5463	6	of	of	IN
6745	5463	7	uncooked	uncooked	JJ
6745	5463	8	rice	rice	NN
6745	5463	9	,	,	,
6745	5463	10	and	and	CC
6745	5463	11	two	two	CD
6745	5463	12	dozen	dozen	NN
6745	5463	13	apples	apple	NNS
6745	5463	14	.	.	.
6745	5464	1	Wash	wash	VB
6745	5464	2	the	the	DT
6745	5464	3	rice	rice	NN
6745	5464	4	well	well	RB
6745	5464	5	,	,	,
6745	5464	6	and	and	CC
6745	5464	7	soak	soak	VB
6745	5464	8	two	two	CD
6745	5464	9	hours	hour	NNS
6745	5464	10	in	in	IN
6745	5464	11	cold	cold	JJ
6745	5464	12	water	water	NN
6745	5464	13	.	.	.
6745	5465	1	Peel	peel	NN
6745	5465	2	and	and	CC
6745	5465	3	quarter	quarter	VB
6745	5465	4	the	the	DT
6745	5465	5	apples	apple	NNS
6745	5465	6	.	.	.
6745	5466	1	Wet	wet	VB
6745	5466	2	the	the	DT
6745	5466	3	pudding	pudding	JJ
6745	5466	4	cloth	cloth	NN
6745	5466	5	and	and	CC
6745	5466	6	spread	spread	VBD
6745	5466	7	it	-PRON-	PRP
6745	5466	8	in	in	IN
6745	5466	9	the	the	DT
6745	5466	10	colander	colander	NN
6745	5466	11	.	.	.
6745	5467	1	Cover	cover	VB
6745	5467	2	with	with	IN
6745	5467	3	two	two	CD
6745	5467	4	-	-	HYPH
6745	5467	5	thirds	third	NNS
6745	5467	6	of	of	IN
6745	5467	7	the	the	DT
6745	5467	8	rice	rice	NN
6745	5467	9	.	.	.
6745	5468	1	Lay	Lay	NNP
6745	5468	2	in	in	IN
6745	5468	3	the	the	DT
6745	5468	4	apples	apple	NNS
6745	5468	5	,	,	,
6745	5468	6	having	have	VBG
6745	5468	7	them	-PRON-	PRP
6745	5468	8	packed	pack	VBN
6745	5468	9	as	as	RB
6745	5468	10	closely	closely	RB
6745	5468	11	as	as	IN
6745	5468	12	possible	possible	JJ
6745	5468	13	.	.	.
6745	5469	1	Sprinkle	sprinkle	VB
6745	5469	2	the	the	DT
6745	5469	3	remainder	remainder	NN
6745	5469	4	of	of	IN
6745	5469	5	the	the	DT
6745	5469	6	rice	rice	NN
6745	5469	7	over	over	IN
6745	5469	8	them	-PRON-	PRP
6745	5469	9	.	.	.
6745	5470	1	Tie	tie	VB
6745	5470	2	as	as	RB
6745	5470	3	tightly	tightly	RB
6745	5470	4	as	as	IN
6745	5470	5	possible	possible	JJ
6745	5470	6	,	,	,
6745	5470	7	and	and	CC
6745	5470	8	plunge	plunge	VB
6745	5470	9	into	into	IN
6745	5470	10	boiling	boiling	NN
6745	5470	11	water	water	NN
6745	5470	12	.	.	.
6745	5471	1	Boil	Boil	NNP
6745	5471	2	one	one	CD
6745	5471	3	hour	hour	NN
6745	5471	4	.	.	.
6745	5472	1	Serve	serve	VB
6745	5472	2	with	with	IN
6745	5472	3	molasses	molasse	NNS
6745	5472	4	sauce	sauce	NN
6745	5472	5	.	.	.
6745	5473	1	Eve	Eve	NNP
6745	5473	2	's	's	POS
6745	5473	3	Pudding	pudding	NN
6745	5473	4	.	.	.
6745	5474	1	Six	six	CD
6745	5474	2	eggs	egg	NNS
6745	5474	3	,	,	,
6745	5474	4	six	six	CD
6745	5474	5	apples	apple	NNS
6745	5474	6	,	,	,
6745	5474	7	six	six	CD
6745	5474	8	ounces	ounce	NNS
6745	5474	9	of	of	IN
6745	5474	10	bread	bread	NN
6745	5474	11	,	,	,
6745	5474	12	six	six	CD
6745	5474	13	ounces	ounce	NNS
6745	5474	14	of	of	IN
6745	5474	15	currants	currant	NNS
6745	5474	16	,	,	,
6745	5474	17	half	half	PDT
6745	5474	18	a	a	DT
6745	5474	19	teaspoonful	teaspoonful	NN
6745	5474	20	of	of	IN
6745	5474	21	salt	salt	NN
6745	5474	22	,	,	,
6745	5474	23	nutmeg	nutmeg	NNP
6745	5474	24	.	.	.
6745	5475	1	Boil	Boil	NNP
6745	5475	2	three	three	CD
6745	5475	3	hours	hour	NNS
6745	5475	4	,	,	,
6745	5475	5	or	or	CC
6745	5475	6	steam	steam	NN
6745	5475	7	four	four	CD
6745	5475	8	.	.	.
6745	5476	1	Serve	serve	VB
6745	5476	2	with	with	IN
6745	5476	3	wine	wine	NN
6745	5476	4	sauce	sauce	NN
6745	5476	5	.	.	.
6745	5477	1	Batter	Batter	NNP
6745	5477	2	and	and	CC
6745	5477	3	Fruit	Fruit	NNP
6745	5477	4	Pudding	Pudding	NNP
6745	5477	5	.	.	.
6745	5478	1	One	one	CD
6745	5478	2	pint	pint	NN
6745	5478	3	of	of	IN
6745	5478	4	milk	milk	NN
6745	5478	5	,	,	,
6745	5478	6	one	one	CD
6745	5478	7	pint	pint	NN
6745	5478	8	of	of	IN
6745	5478	9	flour	flour	NN
6745	5478	10	,	,	,
6745	5478	11	four	four	CD
6745	5478	12	eggs	egg	NNS
6745	5478	13	,	,	,
6745	5478	14	one	one	CD
6745	5478	15	table	table	NN
6745	5478	16	-	-	HYPH
6745	5478	17	spoonful	spoonful	JJ
6745	5478	18	of	of	IN
6745	5478	19	butter	butter	NN
6745	5478	20	,	,	,
6745	5478	21	one	one	CD
6745	5478	22	teaspoonful	teaspoonful	NN
6745	5478	23	of	of	IN
6745	5478	24	salt	salt	NN
6745	5478	25	,	,	,
6745	5478	26	one	one	CD
6745	5478	27	pint	pint	NN
6745	5478	28	of	of	IN
6745	5478	29	fruit	fruit	NN
6745	5478	30	,	,	,
6745	5478	31	pared	pared	JJ
6745	5478	32	and	and	CC
6745	5478	33	quartered	quarter	VBN
6745	5478	34	,	,	,
6745	5478	35	(	(	-LRB-
6745	5478	36	apples	apple	NNS
6745	5478	37	or	or	CC
6745	5478	38	peaches	peach	NNS
6745	5478	39	are	be	VBP
6745	5478	40	best	good	JJS
6745	5478	41	)	)	-RRB-
6745	5478	42	.	.	.
6745	5479	1	Beat	beat	VB
6745	5479	2	the	the	DT
6745	5479	3	eggs	egg	NNS
6745	5479	4	well	well	JJ
6745	5479	5	with	with	IN
6745	5479	6	a	a	DT
6745	5479	7	spoon	spoon	NN
6745	5479	8	,	,	,
6745	5479	9	and	and	CC
6745	5479	10	add	add	VB
6745	5479	11	the	the	DT
6745	5479	12	milk	milk	NN
6745	5479	13	to	to	IN
6745	5479	14	them	-PRON-	PRP
6745	5479	15	.	.	.
6745	5480	1	Turn	turn	VB
6745	5480	2	part	part	NN
6745	5480	3	of	of	IN
6745	5480	4	this	this	DT
6745	5480	5	mixture	mixture	NN
6745	5480	6	on	on	IN
6745	5480	7	the	the	DT
6745	5480	8	flour	flour	NN
6745	5480	9	,	,	,
6745	5480	10	and	and	CC
6745	5480	11	beat	beat	VBD
6745	5480	12	to	to	IN
6745	5480	13	a	a	DT
6745	5480	14	light	light	NN
6745	5480	15	,	,	,
6745	5480	16	smooth	smooth	JJ
6745	5480	17	batter	batter	NN
6745	5480	18	.	.	.
6745	5481	1	Add	add	VB
6745	5481	2	the	the	DT
6745	5481	3	remainder	remainder	NN
6745	5481	4	of	of	IN
6745	5481	5	the	the	DT
6745	5481	6	milk	milk	NN
6745	5481	7	and	and	CC
6745	5481	8	eggs	egg	NNS
6745	5481	9	,	,	,
6745	5481	10	and	and	CC
6745	5481	11	the	the	DT
6745	5481	12	salt	salt	NN
6745	5481	13	.	.	.
6745	5482	1	Butter	butter	VB
6745	5482	2	a	a	DT
6745	5482	3	pudding	pudding	JJ
6745	5482	4	dish	dish	NN
6745	5482	5	and	and	CC
6745	5482	6	pour	pour	NN
6745	5482	7	in	in	IN
6745	5482	8	the	the	DT
6745	5482	9	batter	batter	NN
6745	5482	10	.	.	.
6745	5483	1	Sprinkle	sprinkle	VB
6745	5483	2	in	in	IN
6745	5483	3	the	the	DT
6745	5483	4	fruit	fruit	NN
6745	5483	5	.	.	.
6745	5484	1	Bake	bake	VB
6745	5484	2	half	half	PDT
6745	5484	3	an	an	DT
6745	5484	4	hour	hour	NN
6745	5484	5	.	.	.
6745	5485	1	Serve	serve	VB
6745	5485	2	with	with	IN
6745	5485	3	foaming	foam	VBG
6745	5485	4	sauce	sauce	NN
6745	5485	5	the	the	DT
6745	5485	6	moment	moment	NN
6745	5485	7	it	-PRON-	PRP
6745	5485	8	comes	come	VBZ
6745	5485	9	from	from	IN
6745	5485	10	the	the	DT
6745	5485	11	oven	oven	NN
6745	5485	12	.	.	.
6745	5486	1	Amherst	Amherst	NNP
6745	5486	2	Pudding	Pudding	NNP
6745	5486	3	.	.	.
6745	5487	1	Three	three	CD
6745	5487	2	-	-	HYPH
6745	5487	3	fourths	fourth	NNS
6745	5487	4	of	of	IN
6745	5487	5	a	a	DT
6745	5487	6	cupful	cupful	NN
6745	5487	7	of	of	IN
6745	5487	8	butter	butter	NN
6745	5487	9	,	,	,
6745	5487	10	three	three	CD
6745	5487	11	-	-	HYPH
6745	5487	12	fourths	fourth	NNS
6745	5487	13	of	of	IN
6745	5487	14	a	a	DT
6745	5487	15	pint	pint	NN
6745	5487	16	of	of	IN
6745	5487	17	sugar	sugar	NN
6745	5487	18	,	,	,
6745	5487	19	four	four	CD
6745	5487	20	eggs	egg	NNS
6745	5487	21	,	,	,
6745	5487	22	five	five	CD
6745	5487	23	table	table	NN
6745	5487	24	-	-	HYPH
6745	5487	25	spoonfuls	spoonful	NNS
6745	5487	26	of	of	IN
6745	5487	27	strained	strained	JJ
6745	5487	28	apple	apple	NN
6745	5487	29	,	,	,
6745	5487	30	the	the	DT
6745	5487	31	grated	grate	VBN
6745	5487	32	rind	rind	NN
6745	5487	33	and	and	CC
6745	5487	34	the	the	DT
6745	5487	35	juice	juice	NN
6745	5487	36	of	of	IN
6745	5487	37	a	a	DT
6745	5487	38	lemon	lemon	NN
6745	5487	39	,	,	,
6745	5487	40	and	and	CC
6745	5487	41	nutmeg	nutmeg	NN
6745	5487	42	and	and	CC
6745	5487	43	rose	rose	NN
6745	5487	44	-	-	HYPH
6745	5487	45	water	water	NN
6745	5487	46	,	,	,
6745	5487	47	if	if	IN
6745	5487	48	you	-PRON-	PRP
6745	5487	49	like	like	VBP
6745	5487	50	.	.	.
6745	5488	1	Bake	bake	VB
6745	5488	2	half	half	PDT
6745	5488	3	an	an	DT
6745	5488	4	hour	hour	NN
6745	5488	5	,	,	,
6745	5488	6	in	in	IN
6745	5488	7	a	a	DT
6745	5488	8	moderate	moderate	JJ
6745	5488	9	oven	oven	NN
6745	5488	10	,	,	,
6745	5488	11	in	in	IN
6745	5488	12	a	a	DT
6745	5488	13	shallow	shallow	JJ
6745	5488	14	pudding	pudding	NN
6745	5488	15	dish	dish	NN
6745	5488	16	that	that	WDT
6745	5488	17	has	have	VBZ
6745	5488	18	been	be	VBN
6745	5488	19	lined	line	VBN
6745	5488	20	with	with	IN
6745	5488	21	a	a	DT
6745	5488	22	rich	rich	JJ
6745	5488	23	pasts	past	NNS
6745	5488	24	,	,	,
6745	5488	25	rolled	roll	VBD
6745	5488	26	very	very	RB
6745	5488	27	thin	thin	JJ
6745	5488	28	.	.	.
6745	5489	1	Let	let	VB
6745	5489	2	it	-PRON-	PRP
6745	5489	3	become	become	VB
6745	5489	4	partially	partially	RB
6745	5489	5	cooled	cool	VBN
6745	5489	6	before	before	IN
6745	5489	7	serving	serve	VBG
6745	5489	8	.	.	.
6745	5490	1	Swiss	Swiss	NNP
6745	5490	2	Pudding	Pudding	NNP
6745	5490	3	.	.	.
6745	5491	1	One	one	CD
6745	5491	2	tea	tea	NN
6745	5491	3	-	-	HYPH
6745	5491	4	cupful	cupful	JJ
6745	5491	5	of	of	IN
6745	5491	6	flour	flour	NN
6745	5491	7	,	,	,
6745	5491	8	four	four	CD
6745	5491	9	table	table	NN
6745	5491	10	-	-	HYPH
6745	5491	11	spoonfuls	spoonful	NNS
6745	5491	12	of	of	IN
6745	5491	13	butter	butter	NN
6745	5491	14	,	,	,
6745	5491	15	three	three	CD
6745	5491	16	of	of	IN
6745	5491	17	sugar	sugar	NN
6745	5491	18	,	,	,
6745	5491	19	one	one	CD
6745	5491	20	pint	pint	NN
6745	5491	21	of	of	IN
6745	5491	22	milk	milk	NN
6745	5491	23	,	,	,
6745	5491	24	five	five	CD
6745	5491	25	eggs	egg	NNS
6745	5491	26	,	,	,
6745	5491	27	the	the	DT
6745	5491	28	rind	rind	NN
6745	5491	29	of	of	IN
6745	5491	30	a	a	DT
6745	5491	31	lemon	lemon	NN
6745	5491	32	.	.	.
6745	5492	1	Grate	grate	VB
6745	5492	2	the	the	DT
6745	5492	3	rind	rind	NN
6745	5492	4	of	of	IN
6745	5492	5	the	the	DT
6745	5492	6	lemon	lemon	NN
6745	5492	7	(	(	-LRB-
6745	5492	8	the	the	DT
6745	5492	9	yellow	yellow	JJ
6745	5492	10	part	part	NN
6745	5492	11	only	only	RB
6745	5492	12	,	,	,
6745	5492	13	remember	remember	VB
6745	5492	14	,	,	,
6745	5492	15	)	)	-RRB-
6745	5492	16	into	into	IN
6745	5492	17	the	the	DT
6745	5492	18	milk	milk	NN
6745	5492	19	,	,	,
6745	5492	20	which	which	WDT
6745	5492	21	put	put	VBD
6745	5492	22	in	in	RP
6745	5492	23	the	the	DT
6745	5492	24	double	double	JJ
6745	5492	25	boiler	boiler	NN
6745	5492	26	.	.	.
6745	5493	1	Rub	rub	VB
6745	5493	2	the	the	DT
6745	5493	3	flour	flour	NN
6745	5493	4	and	and	CC
6745	5493	5	butter	butter	NN
6745	5493	6	together	together	RB
6745	5493	7	.	.	.
6745	5494	1	Pour	pour	VB
6745	5494	2	the	the	DT
6745	5494	3	boiling	boil	VBG
6745	5494	4	milk	milk	NN
6745	5494	5	on	on	IN
6745	5494	6	this	this	DT
6745	5494	7	,	,	,
6745	5494	8	and	and	CC
6745	5494	9	return	return	VB
6745	5494	10	to	to	IN
6745	5494	11	the	the	DT
6745	5494	12	boiler	boiler	NN
6745	5494	13	.	.	.
6745	5495	1	Cook	cook	VB
6745	5495	2	five	five	CD
6745	5495	3	minutes	minute	NNS
6745	5495	4	,	,	,
6745	5495	5	stirring	stir	VBG
6745	5495	6	the	the	DT
6745	5495	7	first	first	JJ
6745	5495	8	two	two	CD
6745	5495	9	.	.	.
6745	5496	1	Beat	beat	VB
6745	5496	2	the	the	DT
6745	5496	3	yolks	yolk	NNS
6745	5496	4	of	of	IN
6745	5496	5	the	the	DT
6745	5496	6	eggs	egg	NNS
6745	5496	7	and	and	CC
6745	5496	8	the	the	DT
6745	5496	9	sugar	sugar	NN
6745	5496	10	together	together	RB
6745	5496	11	,	,	,
6745	5496	12	and	and	CC
6745	5496	13	stir	stir	VB
6745	5496	14	into	into	IN
6745	5496	15	the	the	DT
6745	5496	16	boiling	boiling	NN
6745	5496	17	mixture	mixture	NN
6745	5496	18	.	.	.
6745	5497	1	Remove	remove	VB
6745	5497	2	from	from	IN
6745	5497	3	the	the	DT
6745	5497	4	fire	fire	NN
6745	5497	5	immediately	immediately	RB
6745	5497	6	.	.	.
6745	5498	1	When	when	WRB
6745	5498	2	cold	cold	JJ
6745	5498	3	,	,	,
6745	5498	4	add	add	VBP
6745	5498	5	the	the	DT
6745	5498	6	whites	white	NNS
6745	5498	7	of	of	IN
6745	5498	8	the	the	DT
6745	5498	9	eggs	egg	NNS
6745	5498	10	,	,	,
6745	5498	11	beaten	beat	VBN
6745	5498	12	to	to	IN
6745	5498	13	a	a	DT
6745	5498	14	stiff	stiff	JJ
6745	5498	15	froth	froth	NN
6745	5498	16	.	.	.
6745	5499	1	Have	have	VB
6745	5499	2	a	a	DT
6745	5499	3	three	three	CD
6745	5499	4	-	-	HYPH
6745	5499	5	quart	quart	NN
6745	5499	6	mould	mould	NNP
6745	5499	7	,	,	,
6745	5499	8	well	well	RB
6745	5499	9	buttered	butter	VBN
6745	5499	10	.	.	.
6745	5500	1	Turn	turn	VB
6745	5500	2	the	the	DT
6745	5500	3	mixture	mixture	NN
6745	5500	4	into	into	IN
6745	5500	5	this	this	DT
6745	5500	6	,	,	,
6745	5500	7	and	and	CC
6745	5500	8	steam	steam	NN
6745	5500	9	forty	forty	NN
6745	5500	10	minutes	minute	NNS
6745	5500	11	.	.	.
6745	5501	1	Turn	turn	VB
6745	5501	2	on	on	RP
6745	5501	3	a	a	DT
6745	5501	4	hot	hot	JJ
6745	5501	5	dish	dish	NN
6745	5501	6	,	,	,
6745	5501	7	and	and	CC
6745	5501	8	serve	serve	VB
6745	5501	9	without	without	IN
6745	5501	10	delay	delay	NN
6745	5501	11	.	.	.
6745	5502	1	Creamy	creamy	JJ
6745	5502	2	sauce	sauce	NN
6745	5502	3	,	,	,
6745	5502	4	or	or	CC
6745	5502	5	a	a	DT
6745	5502	6	tumbler	tumbler	NN
6745	5502	7	of	of	IN
6745	5502	8	currant	currant	NN
6745	5502	9	jelly	jelly	NNP
6745	5502	10	,	,	,
6745	5502	11	melted	melt	VBN
6745	5502	12	with	with	IN
6745	5502	13	the	the	DT
6745	5502	14	juice	juice	NN
6745	5502	15	of	of	IN
6745	5502	16	two	two	CD
6745	5502	17	lemons	lemon	NNS
6745	5502	18	,	,	,
6745	5502	19	should	should	MD
6745	5502	20	be	be	VB
6745	5502	21	served	serve	VBN
6745	5502	22	with	with	IN
6745	5502	23	it	-PRON-	PRP
6745	5502	24	.	.	.
6745	5503	1	Delicate	delicate	JJ
6745	5503	2	Indian	Indian	NNP
6745	5503	3	Pudding	Pudding	NNP
6745	5503	4	.	.	.
6745	5504	1	One	one	CD
6745	5504	2	quart	quart	NN
6745	5504	3	of	of	IN
6745	5504	4	milk	milk	NN
6745	5504	5	,	,	,
6745	5504	6	two	two	CD
6745	5504	7	heaping	heaping	NN
6745	5504	8	table	table	NN
6745	5504	9	-	-	HYPH
6745	5504	10	spoonfuls	spoonful	NNS
6745	5504	11	of	of	IN
6745	5504	12	Indian	indian	JJ
6745	5504	13	meal	meal	NN
6745	5504	14	,	,	,
6745	5504	15	four	four	CD
6745	5504	16	of	of	IN
6745	5504	17	sugar	sugar	NN
6745	5504	18	,	,	,
6745	5504	19	one	one	CD
6745	5504	20	of	of	IN
6745	5504	21	butter	butter	NN
6745	5504	22	,	,	,
6745	5504	23	three	three	CD
6745	5504	24	eggs	egg	NNS
6745	5504	25	,	,	,
6745	5504	26	one	one	CD
6745	5504	27	teaspoonful	teaspoonful	NN
6745	5504	28	of	of	IN
6745	5504	29	salt	salt	NN
6745	5504	30	.	.	.
6745	5505	1	Boil	boil	VB
6745	5505	2	the	the	DT
6745	5505	3	milk	milk	NN
6745	5505	4	in	in	IN
6745	5505	5	the	the	DT
6745	5505	6	double	double	JJ
6745	5505	7	boiler	boiler	NN
6745	5505	8	.	.	.
6745	5506	1	Sprinkle	sprinkle	VB
6745	5506	2	the	the	DT
6745	5506	3	meal	meal	NN
6745	5506	4	into	into	IN
6745	5506	5	it	-PRON-	PRP
6745	5506	6	,	,	,
6745	5506	7	stirring	stir	VBG
6745	5506	8	all	all	PDT
6745	5506	9	the	the	DT
6745	5506	10	while	while	NN
6745	5506	11	.	.	.
6745	5507	1	Cook	cook	VB
6745	5507	2	twelve	twelve	CD
6745	5507	3	minutes	minute	NNS
6745	5507	4	,	,	,
6745	5507	5	stirring	stir	VBG
6745	5507	6	often	often	RB
6745	5507	7	.	.	.
6745	5508	1	Beat	beat	VB
6745	5508	2	together	together	RB
6745	5508	3	the	the	DT
6745	5508	4	eggs	egg	NNS
6745	5508	5	,	,	,
6745	5508	6	salt	salt	NN
6745	5508	7	,	,	,
6745	5508	8	sugar	sugar	NN
6745	5508	9	and	and	CC
6745	5508	10	half	half	PDT
6745	5508	11	a	a	DT
6745	5508	12	teaspoonful	teaspoonful	NN
6745	5508	13	of	of	IN
6745	5508	14	ginger	ginger	NN
6745	5508	15	.	.	.
6745	5509	1	Stir	stir	VB
6745	5509	2	the	the	DT
6745	5509	3	butter	butter	NN
6745	5509	4	into	into	IN
6745	5509	5	the	the	DT
6745	5509	6	meal	meal	NN
6745	5509	7	and	and	CC
6745	5509	8	milk	milk	NN
6745	5509	9	.	.	.
6745	5510	1	Pour	pour	VB
6745	5510	2	this	this	DT
6745	5510	3	gradually	gradually	RB
6745	5510	4	on	on	IN
6745	5510	5	the	the	DT
6745	5510	6	egg	egg	NN
6745	5510	7	mixture	mixture	NN
6745	5510	8	.	.	.
6745	5511	1	Bake	bake	VB
6745	5511	2	slowly	slowly	RB
6745	5511	3	one	one	CD
6745	5511	4	hour	hour	NN
6745	5511	5	.	.	.
6745	5512	1	Indian	Indian	NNP
6745	5512	2	and	and	CC
6745	5512	3	Apple	Apple	NNP
6745	5512	4	Pudding	Pudding	NNP
6745	5512	5	.	.	.
6745	5513	1	One	one	CD
6745	5513	2	cupful	cupful	NN
6745	5513	3	of	of	IN
6745	5513	4	Indian	indian	JJ
6745	5513	5	meal	meal	NN
6745	5513	6	,	,	,
6745	5513	7	one	one	CD
6745	5513	8	cupful	cupful	NN
6745	5513	9	of	of	IN
6745	5513	10	molasses	molasse	NNS
6745	5513	11	,	,	,
6745	5513	12	two	two	CD
6745	5513	13	quarts	quart	NNS
6745	5513	14	of	of	IN
6745	5513	15	milk	milk	NN
6745	5513	16	,	,	,
6745	5513	17	two	two	CD
6745	5513	18	teaspoonfuls	teaspoonful	NNS
6745	5513	19	of	of	IN
6745	5513	20	salt	salt	NN
6745	5513	21	,	,	,
6745	5513	22	three	three	CD
6745	5513	23	table	table	NN
6745	5513	24	-	-	HYPH
6745	5513	25	spoonfuls	spoonful	NNS
6745	5513	26	of	of	IN
6745	5513	27	butter	butter	NN
6745	5513	28	,	,	,
6745	5513	29	or	or	CC
6745	5513	30	one	one	CD
6745	5513	31	of	of	IN
6745	5513	32	finely	finely	RB
6745	5513	33	-	-	HYPH
6745	5513	34	chopped	chop	VBN
6745	5513	35	suet	suet	NN
6745	5513	36	;	;	:
6745	5513	37	one	one	CD
6745	5513	38	quart	quart	NN
6745	5513	39	of	of	IN
6745	5513	40	pared	pared	JJ
6745	5513	41	and	and	CC
6745	5513	42	quartered	quartered	JJ
6745	5513	43	apples	apple	NNS
6745	5513	44	(	(	-LRB-
6745	5513	45	sweet	sweet	JJ
6745	5513	46	are	be	VBP
6745	5513	47	best	good	JJS
6745	5513	48	,	,	,
6745	5513	49	but	but	CC
6745	5513	50	sour	sour	JJ
6745	5513	51	will	will	MD
6745	5513	52	do	do	VB
6745	5513	53	)	)	-RRB-
6745	5513	54	,	,	,
6745	5513	55	half	half	PDT
6745	5513	56	a	a	DT
6745	5513	57	teaspoonful	teaspoonful	NN
6745	5513	58	of	of	IN
6745	5513	59	ginger	ginger	NN
6745	5513	60	,	,	,
6745	5513	61	half	half	PDT
6745	5513	62	a	a	DT
6745	5513	63	teaspoonful	teaspoonful	NN
6745	5513	64	of	of	IN
6745	5513	65	grated	grate	VBN
6745	5513	66	nutmeg	nutmeg	NNS
6745	5513	67	.	.	.
6745	5514	1	Put	put	VB
6745	5514	2	the	the	DT
6745	5514	3	milk	milk	NN
6745	5514	4	on	on	RP
6745	5514	5	in	in	IN
6745	5514	6	the	the	DT
6745	5514	7	double	double	JJ
6745	5514	8	boiler	boiler	NN
6745	5514	9	.	.	.
6745	5515	1	When	when	WRB
6745	5515	2	it	-PRON-	PRP
6745	5515	3	boils	boil	VBZ
6745	5515	4	,	,	,
6745	5515	5	pour	pour	VB
6745	5515	6	it	-PRON-	PRP
6745	5515	7	gradually	gradually	RB
6745	5515	8	on	on	IN
6745	5515	9	the	the	DT
6745	5515	10	meal	meal	NN
6745	5515	11	.	.	.
6745	5516	1	Pour	pour	VB
6745	5516	2	into	into	IN
6745	5516	3	the	the	DT
6745	5516	4	boiler	boiler	NN
6745	5516	5	again	again	RB
6745	5516	6	and	and	CC
6745	5516	7	cook	cook	VB
6745	5516	8	half	half	PDT
6745	5516	9	an	an	DT
6745	5516	10	hour	hour	NN
6745	5516	11	,	,	,
6745	5516	12	stirring	stir	VBG
6745	5516	13	often	often	RB
6745	5516	14	.	.	.
6745	5517	1	Add	add	VB
6745	5517	2	the	the	DT
6745	5517	3	molasses	molasse	NNS
6745	5517	4	,	,	,
6745	5517	5	butter	butter	NN
6745	5517	6	,	,	,
6745	5517	7	seasoning	seasoning	NN
6745	5517	8	and	and	CC
6745	5517	9	apples	apple	NNS
6745	5517	10	.	.	.
6745	5518	1	Butter	butter	VB
6745	5518	2	a	a	DT
6745	5518	3	deep	deep	JJ
6745	5518	4	pudding	pudding	NN
6745	5518	5	dish	dish	NN
6745	5518	6	,	,	,
6745	5518	7	pour	pour	VB
6745	5518	8	the	the	DT
6745	5518	9	mixture	mixture	NN
6745	5518	10	into	into	IN
6745	5518	11	it	-PRON-	PRP
6745	5518	12	,	,	,
6745	5518	13	and	and	CC
6745	5518	14	bake	bake	VB
6745	5518	15	slowly	slowly	RB
6745	5518	16	three	three	CD
6745	5518	17	hours	hour	NNS
6745	5518	18	.	.	.
6745	5519	1	Make	make	VB
6745	5519	2	half	half	PDT
6745	5519	3	the	the	DT
6745	5519	4	rule	rule	NN
6745	5519	5	if	if	IN
6745	5519	6	the	the	DT
6745	5519	7	family	family	NN
6745	5519	8	is	be	VBZ
6745	5519	9	small	small	JJ
6745	5519	10	.	.	.
6745	5520	1	COLD	COLD	NNP
6745	5520	2	PUDDINGS	PUDDINGS	NNP
6745	5520	3	.	.	.
6745	5521	1	Royal	Royal	NNP
6745	5521	2	Pudding	Pudding	NNP
6745	5521	3	.	.	.
6745	5522	1	One	one	CD
6745	5522	2	quart	quart	NN
6745	5522	3	of	of	IN
6745	5522	4	milk	milk	NN
6745	5522	5	,	,	,
6745	5522	6	half	half	PDT
6745	5522	7	a	a	DT
6745	5522	8	cupful	cupful	NN
6745	5522	9	of	of	IN
6745	5522	10	sago	sago	NNP
6745	5522	11	,	,	,
6745	5522	12	two	two	CD
6745	5522	13	table	table	NN
6745	5522	14	-	-	HYPH
6745	5522	15	spoonfuls	spoonful	NNS
6745	5522	16	of	of	IN
6745	5522	17	butter	butter	NN
6745	5522	18	,	,	,
6745	5522	19	one	one	CD
6745	5522	20	tea	tea	NN
6745	5522	21	-	-	HYPH
6745	5522	22	cupful	cupful	JJ
6745	5522	23	of	of	IN
6745	5522	24	granulated	granulate	VBN
6745	5522	25	sugar	sugar	NN
6745	5522	26	,	,	,
6745	5522	27	half	half	PDT
6745	5522	28	a	a	DT
6745	5522	29	teaspoonful	teaspoonful	NN
6745	5522	30	of	of	IN
6745	5522	31	salt	salt	NN
6745	5522	32	,	,	,
6745	5522	33	four	four	CD
6745	5522	34	eggs	egg	NNS
6745	5522	35	,	,	,
6745	5522	36	four	four	CD
6745	5522	37	table	table	NN
6745	5522	38	-	-	HYPH
6745	5522	39	spoonfuls	spoonful	NNS
6745	5522	40	of	of	IN
6745	5522	41	raspberry	raspberry	NNP
6745	5522	42	jam	jam	NNP
6745	5522	43	,	,	,
6745	5522	44	four	four	CD
6745	5522	45	table-	table-	NN
6745	5522	46	spoonfuls	spoonful	NNS
6745	5522	47	of	of	IN
6745	5522	48	wine	wine	NN
6745	5522	49	.	.	.
6745	5523	1	Put	put	VB
6745	5523	2	the	the	DT
6745	5523	3	milk	milk	NN
6745	5523	4	in	in	IN
6745	5523	5	the	the	DT
6745	5523	6	double	double	JJ
6745	5523	7	boiler	boiler	NN
6745	5523	8	,	,	,
6745	5523	9	and	and	CC
6745	5523	10	just	just	RB
6745	5523	11	before	before	IN
6745	5523	12	it	-PRON-	PRP
6745	5523	13	comes	come	VBZ
6745	5523	14	to	to	IN
6745	5523	15	a	a	DT
6745	5523	16	boil	boil	NN
6745	5523	17	,	,	,
6745	5523	18	stir	stir	VB
6745	5523	19	in	in	IN
6745	5523	20	the	the	DT
6745	5523	21	sago	sago	NN
6745	5523	22	.	.	.
6745	5524	1	Cook	cook	VB
6745	5524	2	until	until	IN
6745	5524	3	it	-PRON-	PRP
6745	5524	4	thickens	thicken	VBZ
6745	5524	5	(	(	-LRB-
6745	5524	6	about	about	RB
6745	5524	7	half	half	PDT
6745	5524	8	an	an	DT
6745	5524	9	hour	hour	NN
6745	5524	10	)	)	-RRB-
6745	5524	11	,	,	,
6745	5524	12	stirring	stir	VBG
6745	5524	13	frequently	frequently	RB
6745	5524	14	;	;	:
6745	5524	15	then	then	RB
6745	5524	16	add	add	VB
6745	5524	17	the	the	DT
6745	5524	18	butter	butter	NN
6745	5524	19	,	,	,
6745	5524	20	sugar	sugar	NN
6745	5524	21	and	and	CC
6745	5524	22	salt	salt	NN
6745	5524	23	.	.	.
6745	5525	1	Let	let	VB
6745	5525	2	it	-PRON-	PRP
6745	5525	3	cool	cool	VB
6745	5525	4	;	;	:
6745	5525	5	and	and	CC
6745	5525	6	when	when	WRB
6745	5525	7	cold	cold	JJ
6745	5525	8	,	,	,
6745	5525	9	add	add	VB
6745	5525	10	the	the	DT
6745	5525	11	yolks	yolk	NNS
6745	5525	12	of	of	IN
6745	5525	13	the	the	DT
6745	5525	14	eggs	egg	NNS
6745	5525	15	,	,	,
6745	5525	16	well	well	RB
6745	5525	17	beaten	beat	VBN
6745	5525	18	,	,	,
6745	5525	19	and	and	CC
6745	5525	20	the	the	DT
6745	5525	21	wine	wine	NN
6745	5525	22	.	.	.
6745	5526	1	Turn	turn	VB
6745	5526	2	into	into	IN
6745	5526	3	a	a	DT
6745	5526	4	buttered	butter	VBN
6745	5526	5	pudding	pudding	NN
6745	5526	6	dish	dish	NN
6745	5526	7	,	,	,
6745	5526	8	and	and	CC
6745	5526	9	bake	bake	VB
6745	5526	10	half	half	PDT
6745	5526	11	an	an	DT
6745	5526	12	hour	hour	NN
6745	5526	13	.	.	.
6745	5527	1	Set	Set	VBN
6745	5527	2	away	away	RB
6745	5527	3	to	to	IN
6745	5527	4	cool	cool	JJ
6745	5527	5	.	.	.
6745	5528	1	When	when	WRB
6745	5528	2	cold	cold	JJ
6745	5528	3	,	,	,
6745	5528	4	spread	spread	VB
6745	5528	5	the	the	DT
6745	5528	6	jam	jam	NN
6745	5528	7	over	over	IN
6745	5528	8	it	-PRON-	PRP
6745	5528	9	.	.	.
6745	5529	1	Beat	beat	VB
6745	5529	2	the	the	DT
6745	5529	3	whites	white	NNS
6745	5529	4	of	of	IN
6745	5529	5	the	the	DT
6745	5529	6	eggs	egg	NNS
6745	5529	7	to	to	IN
6745	5529	8	a	a	DT
6745	5529	9	stiff	stiff	JJ
6745	5529	10	froth	froth	NN
6745	5529	11	,	,	,
6745	5529	12	and	and	CC
6745	5529	13	stir	stir	VB
6745	5529	14	into	into	IN
6745	5529	15	them	-PRON-	PRP
6745	5529	16	four	four	CD
6745	5529	17	table-	table-	NN
6745	5529	18	spoonfuls	spoonful	NNS
6745	5529	19	of	of	IN
6745	5529	20	powdered	powdered	JJ
6745	5529	21	sugar	sugar	NN
6745	5529	22	.	.	.
6745	5530	1	Spread	spread	VB
6745	5530	2	this	this	DT
6745	5530	3	on	on	IN
6745	5530	4	the	the	DT
6745	5530	5	pudding	pudding	NN
6745	5530	6	.	.	.
6745	5531	1	Brown	Brown	NNP
6745	5531	2	quickly	quickly	RB
6745	5531	3	,	,	,
6745	5531	4	and	and	CC
6745	5531	5	serve	serve	VB
6745	5531	6	.	.	.
6745	5532	1	The	the	DT
6745	5532	2	pudding	pudding	NN
6745	5532	3	can	can	MD
6745	5532	4	be	be	VB
6745	5532	5	made	make	VBN
6745	5532	6	the	the	DT
6745	5532	7	day	day	NN
6745	5532	8	before	before	IN
6745	5532	9	using	use	VBG
6745	5532	10	.	.	.
6745	5533	1	In	in	IN
6745	5533	2	this	this	DT
6745	5533	3	case	case	NN
6745	5533	4	,	,	,
6745	5533	5	put	put	VBD
6745	5533	6	the	the	DT
6745	5533	7	whites	white	NNS
6745	5533	8	of	of	IN
6745	5533	9	the	the	DT
6745	5533	10	eggs	egg	NNS
6745	5533	11	in	in	IN
6745	5533	12	the	the	DT
6745	5533	13	ice	ice	NN
6745	5533	14	chest	chest	NN
6745	5533	15	,	,	,
6745	5533	16	and	and	CC
6745	5533	17	make	make	VB
6745	5533	18	the	the	DT
6745	5533	19	meringue	meringue	NN
6745	5533	20	and	and	CC
6745	5533	21	brown	brown	NN
6745	5533	22	just	just	RB
6745	5533	23	before	before	IN
6745	5533	24	serving	serve	VBG
6745	5533	25	.	.	.
6745	5534	1	Cold	Cold	NNP
6745	5534	2	Tapioca	Tapioca	NNP
6745	5534	3	Pudding	Pudding	NNP
6745	5534	4	.	.	.
6745	5535	1	Soak	soak	VB
6745	5535	2	a	a	DT
6745	5535	3	cupful	cupful	NN
6745	5535	4	of	of	IN
6745	5535	5	tapioca	tapioca	NN
6745	5535	6	over	over	IN
6745	5535	7	night	night	NN
6745	5535	8	in	in	IN
6745	5535	9	a	a	DT
6745	5535	10	quart	quart	NN
6745	5535	11	of	of	IN
6745	5535	12	cold	cold	JJ
6745	5535	13	water	water	NN
6745	5535	14	.	.	.
6745	5536	1	In	in	IN
6745	5536	2	the	the	DT
6745	5536	3	morning	morning	NN
6745	5536	4	drain	drain	NN
6745	5536	5	off	off	RP
6745	5536	6	all	all	PDT
6745	5536	7	the	the	DT
6745	5536	8	water	water	NN
6745	5536	9	.	.	.
6745	5537	1	Put	put	VB
6745	5537	2	the	the	DT
6745	5537	3	tapioca	tapioca	NN
6745	5537	4	and	and	CC
6745	5537	5	a	a	DT
6745	5537	6	quart	quart	NN
6745	5537	7	and	and	CC
6745	5537	8	half	half	PDT
6745	5537	9	a	a	DT
6745	5537	10	pint	pint	NN
6745	5537	11	of	of	IN
6745	5537	12	milk	milk	NN
6745	5537	13	in	in	IN
6745	5537	14	the	the	DT
6745	5537	15	double	double	JJ
6745	5537	16	boiler	boiler	NN
6745	5537	17	.	.	.
6745	5538	1	After	after	IN
6745	5538	2	cooking	cook	VBG
6745	5538	3	forty	forty	CD
6745	5538	4	-	-	HYPH
6745	5538	5	five	five	CD
6745	5538	6	minutes	minute	NNS
6745	5538	7	,	,	,
6745	5538	8	add	add	VB
6745	5538	9	a	a	DT
6745	5538	10	teaspoonful	teaspoonful	NN
6745	5538	11	of	of	IN
6745	5538	12	salt	salt	NN
6745	5538	13	Stir	Stir	NNP
6745	5538	14	well	well	UH
6745	5538	15	,	,	,
6745	5538	16	and	and	CC
6745	5538	17	cook	cook	VB
6745	5538	18	fifteen	fifteen	CD
6745	5538	19	minutes	minute	NNS
6745	5538	20	longer	long	RBR
6745	5538	21	.	.	.
6745	5539	1	Wet	wet	VB
6745	5539	2	a	a	DT
6745	5539	3	mould	mould	NN
6745	5539	4	or	or	CC
6745	5539	5	bowl	bowl	NN
6745	5539	6	in	in	IN
6745	5539	7	cold	cold	JJ
6745	5539	8	water	water	NN
6745	5539	9	.	.	.
6745	5540	1	Turn	turn	VB
6745	5540	2	the	the	DT
6745	5540	3	pudding	pudding	NN
6745	5540	4	into	into	IN
6745	5540	5	this	this	DT
6745	5540	6	,	,	,
6745	5540	7	and	and	CC
6745	5540	8	set	set	VBD
6745	5540	9	away	away	RB
6745	5540	10	to	to	IN
6745	5540	11	cool	cool	JJ
6745	5540	12	.	.	.
6745	5541	1	Serve	serve	VB
6745	5541	2	with	with	IN
6745	5541	3	sugar	sugar	NN
6745	5541	4	and	and	CC
6745	5541	5	cream	cream	NN
6745	5541	6	.	.	.
6745	5542	1	This	this	DT
6745	5542	2	.	.	.
6745	5543	1	pudding	pudding	NN
6745	5543	2	is	be	VBZ
6745	5543	3	also	also	RB
6745	5543	4	nice	nice	JJ
6745	5543	5	hot	hot	JJ
6745	5543	6	.	.	.
6745	5544	1	Danish	Danish	NNP
6745	5544	2	Pudding	Pudding	NNP
6745	5544	3	.	.	.
6745	5545	1	One	one	CD
6745	5545	2	cupful	cupful	NN
6745	5545	3	of	of	IN
6745	5545	4	tapioca	tapioca	NN
6745	5545	5	,	,	,
6745	5545	6	three	three	CD
6745	5545	7	generous	generous	JJ
6745	5545	8	pints	pint	NNS
6745	5545	9	of	of	IN
6745	5545	10	water	water	NN
6745	5545	11	,	,	,
6745	5545	12	half	half	PDT
6745	5545	13	a	a	DT
6745	5545	14	teaspoonful	teaspoonful	NN
6745	5545	15	of	of	IN
6745	5545	16	salt	salt	NN
6745	5545	17	,	,	,
6745	5545	18	half	half	PDT
6745	5545	19	a	a	DT
6745	5545	20	tea	tea	NN
6745	5545	21	-	-	HYPH
6745	5545	22	cupful	cupful	JJ
6745	5545	23	of	of	IN
6745	5545	24	sugar	sugar	NN
6745	5545	25	,	,	,
6745	5545	26	one	one	CD
6745	5545	27	tumbler	tumbler	NN
6745	5545	28	of	of	IN
6745	5545	29	any	any	DT
6745	5545	30	kind	kind	NN
6745	5545	31	of	of	IN
6745	5545	32	bright	bright	JJ
6745	5545	33	jelly	jelly	NNP
6745	5545	34	.	.	.
6745	5546	1	Wash	wash	VB
6745	5546	2	the	the	DT
6745	5546	3	tapioca	tapioca	NN
6745	5546	4	,	,	,
6745	5546	5	and	and	CC
6745	5546	6	soak	soak	VB
6745	5546	7	in	in	IN
6745	5546	8	the	the	DT
6745	5546	9	water	water	NN
6745	5546	10	all	all	DT
6745	5546	11	night	night	NN
6745	5546	12	.	.	.
6745	5547	1	In	in	IN
6745	5547	2	the	the	DT
6745	5547	3	morning	morning	NN
6745	5547	4	put	put	VBN
6745	5547	5	on	on	RP
6745	5547	6	in	in	IN
6745	5547	7	the	the	DT
6745	5547	8	double	double	JJ
6745	5547	9	boiler	boiler	NN
6745	5547	10	,	,	,
6745	5547	11	and	and	CC
6745	5547	12	cook	cook	VB
6745	5547	13	one	one	CD
6745	5547	14	hour	hour	NN
6745	5547	15	.	.	.
6745	5548	1	Stir	stir	VB
6745	5548	2	frequently	frequently	RB
6745	5548	3	.	.	.
6745	5549	1	Add	add	VB
6745	5549	2	the	the	DT
6745	5549	3	salt	salt	NN
6745	5549	4	,	,	,
6745	5549	5	sugar	sugar	NN
6745	5549	6	and	and	CC
6745	5549	7	jelly	jelly	NN
6745	5549	8	,	,	,
6745	5549	9	and	and	CC
6745	5549	10	mix	mix	VB
6745	5549	11	thoroughly	thoroughly	RB
6745	5549	12	.	.	.
6745	5550	1	Turn	turn	VB
6745	5550	2	into	into	IN
6745	5550	3	a	a	DT
6745	5550	4	mould	mould	NN
6745	5550	5	that	that	WDT
6745	5550	6	has	have	VBZ
6745	5550	7	been	be	VBN
6745	5550	8	dipped	dip	VBN
6745	5550	9	in	in	IN
6745	5550	10	cold	cold	JJ
6745	5550	11	water	water	NN
6745	5550	12	,	,	,
6745	5550	13	and	and	CC
6745	5550	14	set	set	VBD
6745	5550	15	away	away	RB
6745	5550	16	to	to	IN
6745	5550	17	harden	harden	NNP
6745	5550	18	.	.	.
6745	5551	1	Serve	serve	VB
6745	5551	2	with	with	IN
6745	5551	3	cream	cream	NN
6745	5551	4	and	and	CC
6745	5551	5	sugar	sugar	NN
6745	5551	6	.	.	.
6745	5552	1	Black	Black	NNP
6745	5552	2	Pudding	Pudding	NNP
6745	5552	3	.	.	.
6745	5553	1	One	one	CD
6745	5553	2	quart	quart	NN
6745	5553	3	of	of	IN
6745	5553	4	blueberries	blueberry	NNS
6745	5553	5	,	,	,
6745	5553	6	one	one	CD
6745	5553	7	pint	pint	NN
6745	5553	8	of	of	IN
6745	5553	9	water	water	NN
6745	5553	10	,	,	,
6745	5553	11	one	one	CD
6745	5553	12	cupful	cupful	NN
6745	5553	13	of	of	IN
6745	5553	14	sugar	sugar	NN
6745	5553	15	,	,	,
6745	5553	16	a	a	DT
6745	5553	17	five	five	CD
6745	5553	18	-	-	HYPH
6745	5553	19	cent	cent	NN
6745	5553	20	baker	baker	NNP
6745	5553	21	's	's	POS
6745	5553	22	loaf	loaf	NN
6745	5553	23	,	,	,
6745	5553	24	butter	butter	NN
6745	5553	25	.	.	.
6745	5554	1	Stew	stew	VB
6745	5554	2	the	the	DT
6745	5554	3	berries	berry	NNS
6745	5554	4	,	,	,
6745	5554	5	sugar	sugar	NN
6745	5554	6	and	and	CC
6745	5554	7	water	water	NN
6745	5554	8	together	together	RB
6745	5554	9	.	.	.
6745	5555	1	Cut	cut	VB
6745	5555	2	the	the	DT
6745	5555	3	bread	bread	NN
6745	5555	4	in	in	IN
6745	5555	5	thin	thin	JJ
6745	5555	6	slices	slice	NNS
6745	5555	7	,	,	,
6745	5555	8	and	and	CC
6745	5555	9	butter	butter	VB
6745	5555	10	these	these	DT
6745	5555	11	.	.	.
6745	5556	1	Put	put	VB
6745	5556	2	a	a	DT
6745	5556	3	layer	layer	NN
6745	5556	4	of	of	IN
6745	5556	5	the	the	DT
6745	5556	6	bread	bread	NN
6745	5556	7	in	in	IN
6745	5556	8	a	a	DT
6745	5556	9	deep	deep	JJ
6745	5556	10	dish	dish	NN
6745	5556	11	,	,	,
6745	5556	12	and	and	CC
6745	5556	13	cover	cover	VB
6745	5556	14	it	-PRON-	PRP
6745	5556	15	with	with	IN
6745	5556	16	some	some	DT
6745	5556	17	of	of	IN
6745	5556	18	the	the	DT
6745	5556	19	hot	hot	JJ
6745	5556	20	berries	berry	NNS
6745	5556	21	.	.	.
6745	5557	1	Continue	continue	VB
6745	5557	2	this	this	DT
6745	5557	3	until	until	IN
6745	5557	4	all	all	PDT
6745	5557	5	the	the	DT
6745	5557	6	bread	bread	NN
6745	5557	7	and	and	CC
6745	5557	8	fruit	fruit	NN
6745	5557	9	is	be	VBZ
6745	5557	10	used	use	VBN
6745	5557	11	,	,	,
6745	5557	12	and	and	CC
6745	5557	13	set	set	VBD
6745	5557	14	away	away	RB
6745	5557	15	to	to	IN
6745	5557	16	cool	cool	JJ
6745	5557	17	.	.	.
6745	5558	1	The	the	DT
6745	5558	2	pudding	pudding	NN
6745	5558	3	should	should	MD
6745	5558	4	be	be	VB
6745	5558	5	perfectly	perfectly	RB
6745	5558	6	cold	cold	JJ
6745	5558	7	when	when	WRB
6745	5558	8	served	serve	VBN
6745	5558	9	.	.	.
6745	5559	1	Serve	serve	VB
6745	5559	2	with	with	IN
6745	5559	3	cream	cream	NN
6745	5559	4	and	and	CC
6745	5559	5	sugar	sugar	NN
6745	5559	6	.	.	.
6745	5560	1	Any	any	DT
6745	5560	2	other	other	JJ
6745	5560	3	small	small	JJ
6745	5560	4	berries	berry	NNS
6745	5560	5	can	can	MD
6745	5560	6	be	be	VB
6745	5560	7	used	use	VBN
6745	5560	8	instead	instead	RB
6745	5560	9	of	of	IN
6745	5560	10	blueberries	blueberry	NNS
6745	5560	11	.	.	.
6745	5561	1	Almond	Almond	NNP
6745	5561	2	Pudding	Pudding	NNP
6745	5561	3	.	.	.
6745	5562	1	One	one	CD
6745	5562	2	pint	pint	NN
6745	5562	3	of	of	IN
6745	5562	4	shelled	shelled	JJ
6745	5562	5	almonds	almond	NNS
6745	5562	6	,	,	,
6745	5562	7	two	two	CD
6745	5562	8	dozen	dozen	NN
6745	5562	9	macaroons	macaroon	NNS
6745	5562	10	,	,	,
6745	5562	11	the	the	DT
6745	5562	12	grated	grate	VBN
6745	5562	13	rind	rind	NN
6745	5562	14	of	of	IN
6745	5562	15	a	a	DT
6745	5562	16	lemon	lemon	NN
6745	5562	17	,	,	,
6745	5562	18	half	half	PDT
6745	5562	19	a	a	DT
6745	5562	20	cupful	cupful	NN
6745	5562	21	of	of	IN
6745	5562	22	sugar	sugar	NN
6745	5562	23	,	,	,
6745	5562	24	half	half	PDT
6745	5562	25	a	a	DT
6745	5562	26	cupful	cupful	NN
6745	5562	27	of	of	IN
6745	5562	28	butter	butter	NN
6745	5562	29	,	,	,
6745	5562	30	the	the	DT
6745	5562	31	yolks	yolk	NNS
6745	5562	32	of	of	IN
6745	5562	33	six	six	CD
6745	5562	34	eggs	egg	NNS
6745	5562	35	,	,	,
6745	5562	36	one	one	CD
6745	5562	37	quart	quart	NN
6745	5562	38	of	of	IN
6745	5562	39	milk	milk	NN
6745	5562	40	,	,	,
6745	5562	41	one	one	CD
6745	5562	42	pint	pint	NN
6745	5562	43	of	of	IN
6745	5562	44	cream	cream	NN
6745	5562	45	,	,	,
6745	5562	46	one	one	CD
6745	5562	47	table	table	NN
6745	5562	48	-	-	HYPH
6745	5562	49	spoonful	spoonful	JJ
6745	5562	50	of	of	IN
6745	5562	51	rice	rice	NN
6745	5562	52	flour	flour	NN
6745	5562	53	.	.	.
6745	5563	1	Blanch	blanch	VB
6745	5563	2	the	the	DT
6745	5563	3	almonds	almond	NNS
6745	5563	4	and	and	CC
6745	5563	5	pound	pound	VB
6745	5563	6	them	-PRON-	PRP
6745	5563	7	in	in	IN
6745	5563	8	a	a	DT
6745	5563	9	mortar	mortar	NN
6745	5563	10	.	.	.
6745	5564	1	Put	put	VB
6745	5564	2	the	the	DT
6745	5564	3	milk	milk	NN
6745	5564	4	in	in	IN
6745	5564	5	a	a	DT
6745	5564	6	double	double	JJ
6745	5564	7	boiler	boiler	NN
6745	5564	8	,	,	,
6745	5564	9	reserving	reserve	VBG
6745	5564	10	half	half	PDT
6745	5564	11	a	a	DT
6745	5564	12	cupful	cupful	NN
6745	5564	13	.	.	.
6745	5565	1	Add	add	VB
6745	5565	2	the	the	DT
6745	5565	3	pounded	pound	VBN
6745	5565	4	almonds	almond	VBZ
6745	5565	5	to	to	IN
6745	5565	6	it	-PRON-	PRP
6745	5565	7	.	.	.
6745	5566	1	Mix	mix	VB
6745	5566	2	the	the	DT
6745	5566	3	rice	rice	NN
6745	5566	4	flour	flour	NN
6745	5566	5	with	with	IN
6745	5566	6	the	the	DT
6745	5566	7	half	half	NN
6745	5566	8	cupful	cupful	NN
6745	5566	9	of	of	IN
6745	5566	10	cold	cold	JJ
6745	5566	11	milk	milk	NN
6745	5566	12	,	,	,
6745	5566	13	and	and	CC
6745	5566	14	stir	stir	VB
6745	5566	15	into	into	IN
6745	5566	16	the	the	DT
6745	5566	17	boiling	boiling	NN
6745	5566	18	milk	milk	NN
6745	5566	19	.	.	.
6745	5567	1	Cook	cook	VB
6745	5567	2	six	six	CD
6745	5567	3	minutes	minute	NNS
6745	5567	4	,	,	,
6745	5567	5	and	and	CC
6745	5567	6	put	put	VBD
6745	5567	7	away	away	RB
6745	5567	8	to	to	IN
6745	5567	9	cool	cool	JJ
6745	5567	10	.	.	.
6745	5568	1	When	when	WRB
6745	5568	2	about	about	RB
6745	5568	3	half	half	RB
6745	5568	4	cooled	cool	VBD
6745	5568	5	,	,	,
6745	5568	6	add	add	VB
6745	5568	7	the	the	DT
6745	5568	8	sugar	sugar	NN
6745	5568	9	and	and	CC
6745	5568	10	butter	butter	NN
6745	5568	11	,	,	,
6745	5568	12	which	which	WDT
6745	5568	13	should	should	MD
6745	5568	14	have	have	VB
6745	5568	15	been	be	VBN
6745	5568	16	beaten	beat	VBN
6745	5568	17	together	together	RB
6745	5568	18	until	until	IN
6745	5568	19	light	light	NN
6745	5568	20	When	when	WRB
6745	5568	21	cold	cold	JJ
6745	5568	22	,	,	,
6745	5568	23	add	add	VB
6745	5568	24	the	the	DT
6745	5568	25	yolks	yolk	NNS
6745	5568	26	of	of	IN
6745	5568	27	the	the	DT
6745	5568	28	eggs	egg	NNS
6745	5568	29	,	,	,
6745	5568	30	well	well	RB
6745	5568	31	beaten	beat	VBN
6745	5568	32	,	,	,
6745	5568	33	the	the	DT
6745	5568	34	macaroons	macaroon	NNS
6745	5568	35	,	,	,
6745	5568	36	which	which	WDT
6745	5568	37	have	have	VBP
6745	5568	38	been	be	VBN
6745	5568	39	dried	dry	VBN
6745	5568	40	and	and	CC
6745	5568	41	rolled	roll	VBN
6745	5568	42	fine	fine	JJ
6745	5568	43	,	,	,
6745	5568	44	and	and	CC
6745	5568	45	the	the	DT
6745	5568	46	cream	cream	NN
6745	5568	47	.	.	.
6745	5569	1	Butter	butter	VB
6745	5569	2	a	a	DT
6745	5569	3	pudding	pudding	JJ
6745	5569	4	dish	dish	NN
6745	5569	5	that	that	WDT
6745	5569	6	will	will	MD
6745	5569	7	hold	hold	VB
6745	5569	8	a	a	DT
6745	5569	9	little	little	JJ
6745	5569	10	more	more	JJR
6745	5569	11	than	than	IN
6745	5569	12	two	two	CD
6745	5569	13	quarts	quart	NNS
6745	5569	14	;	;	:
6745	5569	15	or	or	CC
6745	5569	16	,	,	,
6745	5569	17	two	two	CD
6745	5569	18	small	small	JJ
6745	5569	19	ones	one	NNS
6745	5569	20	will	will	MD
6745	5569	21	do	do	VB
6745	5569	22	.	.	.
6745	5570	1	Turn	turn	VB
6745	5570	2	the	the	DT
6745	5570	3	mixture	mixture	NN
6745	5570	4	into	into	IN
6745	5570	5	this	this	DT
6745	5570	6	,	,	,
6745	5570	7	and	and	CC
6745	5570	8	bake	bake	VB
6745	5570	9	slowly	slowly	RB
6745	5570	10	forty	forty	CD
6745	5570	11	-	-	HYPH
6745	5570	12	five	five	CD
6745	5570	13	minutes	minute	NNS
6745	5570	14	.	.	.
6745	5571	1	Serve	serve	VB
6745	5571	2	cold	cold	NN
6745	5571	3	.	.	.
6745	5572	1	Jenny	Jenny	NNP
6745	5572	2	Lind	Lind	NNP
6745	5572	3	Pudding	Pudding	NNP
6745	5572	4	.	.	.
6745	5573	1	One	one	CD
6745	5573	2	dozen	dozen	NN
6745	5573	3	sponge	sponge	JJ
6745	5573	4	fingers	finger	NNS
6745	5573	5	,	,	,
6745	5573	6	one	one	CD
6745	5573	7	dozen	dozen	NN
6745	5573	8	macaroons	macaroon	NNS
6745	5573	9	,	,	,
6745	5573	10	one	one	CD
6745	5573	11	dozen	dozen	NN
6745	5573	12	cocoanut	cocoanut	NN
6745	5573	13	cakes	cake	NNS
6745	5573	14	,	,	,
6745	5573	15	one	one	CD
6745	5573	16	quart	quart	NN
6745	5573	17	of	of	IN
6745	5573	18	custard	custard	NN
6745	5573	19	,	,	,
6745	5573	20	two	two	CD
6745	5573	21	cupfuls	cupful	NNS
6745	5573	22	of	of	IN
6745	5573	23	freshly	freshly	RB
6745	5573	24	-	-	HYPH
6745	5573	25	grated	grate	VBN
6745	5573	26	cocoanut	cocoanut	NN
6745	5573	27	.	.	.
6745	5574	1	Make	make	VB
6745	5574	2	a	a	DT
6745	5574	3	quart	quart	NN
6745	5574	4	of	of	IN
6745	5574	5	soft	soft	JJ
6745	5574	6	custard	custard	NN
6745	5574	7	,	,	,
6745	5574	8	and	and	CC
6745	5574	9	season	season	NN
6745	5574	10	with	with	IN
6745	5574	11	one	one	CD
6745	5574	12	teaspoonful	teaspoonful	NN
6745	5574	13	of	of	IN
6745	5574	14	lemon	lemon	NN
6745	5574	15	extract	extract	NN
6745	5574	16	or	or	CC
6745	5574	17	two	two	CD
6745	5574	18	table	table	NN
6745	5574	19	-	-	HYPH
6745	5574	20	spoonfuls	spoonful	NNS
6745	5574	21	of	of	IN
6745	5574	22	wine	wine	NN
6745	5574	23	.	.	.
6745	5575	1	When	when	WRB
6745	5575	2	cold	cold	JJ
6745	5575	3	,	,	,
6745	5575	4	pour	pour	VBP
6745	5575	5	on	on	IN
6745	5575	6	the	the	DT
6745	5575	7	cakes	cake	NNS
6745	5575	8	,	,	,
6745	5575	9	which	which	WDT
6745	5575	10	have	have	VBP
6745	5575	11	been	be	VBN
6745	5575	12	arranged	arrange	VBN
6745	5575	13	in	in	IN
6745	5575	14	a	a	DT
6745	5575	15	deep	deep	JJ
6745	5575	16	glass	glass	NN
6745	5575	17	dish	dish	NN
6745	5575	18	.	.	.
6745	5576	1	Sprinkle	sprinkle	VB
6745	5576	2	the	the	DT
6745	5576	3	grated	grate	VBN
6745	5576	4	cocoanut	cocoanut	NN
6745	5576	5	over	over	IN
6745	5576	6	this	this	DT
6745	5576	7	,	,	,
6745	5576	8	and	and	CC
6745	5576	9	serve	serve	VB
6745	5576	10	.	.	.
6745	5577	1	If	if	IN
6745	5577	2	you	-PRON-	PRP
6745	5577	3	have	have	VBP
6745	5577	4	not	not	RB
6745	5577	5	the	the	DT
6745	5577	6	fresh	fresh	JJ
6745	5577	7	cocoanut	cocoanut	NN
6745	5577	8	use	use	VBP
6745	5577	9	one	one	CD
6745	5577	10	cupful	cupful	NN
6745	5577	11	of	of	IN
6745	5577	12	the	the	DT
6745	5577	13	prepared	prepare	VBN
6745	5577	14	.	.	.
6745	5578	1	Peach	Peach	NNP
6745	5578	2	Meringue	Meringue	NNP
6745	5578	3	Pudding	Pudding	NNP
6745	5578	4	.	.	.
6745	5579	1	Three	three	CD
6745	5579	2	dozen	dozen	NN
6745	5579	3	ripe	ripe	JJ
6745	5579	4	peaches	peach	NNS
6745	5579	5	,	,	,
6745	5579	6	one	one	CD
6745	5579	7	and	and	CC
6745	5579	8	a	a	DT
6745	5579	9	third	third	JJ
6745	5579	10	cupfuls	cupful	NNS
6745	5579	11	of	of	IN
6745	5579	12	granulated	granulated	JJ
6745	5579	13	sugar	sugar	NN
6745	5579	14	,	,	,
6745	5579	15	six	six	CD
6745	5579	16	table	table	NN
6745	5579	17	-	-	HYPH
6745	5579	18	spoonfuls	spoonful	NNS
6745	5579	19	of	of	IN
6745	5579	20	powdered	powdered	JJ
6745	5579	21	sugar	sugar	NN
6745	5579	22	,	,	,
6745	5579	23	one	one	CD
6745	5579	24	quart	quart	NN
6745	5579	25	of	of	IN
6745	5579	26	milk	milk	NN
6745	5579	27	,	,	,
6745	5579	28	three	three	CD
6745	5579	29	teaspoonfuls	teaspoonful	NNS
6745	5579	30	of	of	IN
6745	5579	31	corn	corn	NN
6745	5579	32	-	-	HYPH
6745	5579	33	starch	starch	NN
6745	5579	34	,	,	,
6745	5579	35	six	six	CD
6745	5579	36	eggs	egg	NNS
6745	5579	37	.	.	.
6745	5580	1	Put	put	VB
6745	5580	2	one	one	CD
6745	5580	3	cupful	cupful	NN
6745	5580	4	of	of	IN
6745	5580	5	the	the	DT
6745	5580	6	granulated	granulated	JJ
6745	5580	7	sugar	sugar	NN
6745	5580	8	and	and	CC
6745	5580	9	one	one	CD
6745	5580	10	pint	pint	NN
6745	5580	11	of	of	IN
6745	5580	12	water	water	NN
6745	5580	13	on	on	RB
6745	5580	14	to	to	TO
6745	5580	15	boil	boil	VB
6745	5580	16	.	.	.
6745	5581	1	Peel	peel	NN
6745	5581	2	and	and	CC
6745	5581	3	quarter	quarter	VB
6745	5581	4	the	the	DT
6745	5581	5	peaches	peach	NNS
6745	5581	6	.	.	.
6745	5582	1	When	when	WRB
6745	5582	2	the	the	DT
6745	5582	3	sugar	sugar	NN
6745	5582	4	and	and	CC
6745	5582	5	water	water	NN
6745	5582	6	begins	begin	VBZ
6745	5582	7	to	to	TO
6745	5582	8	boil	boil	VB
6745	5582	9	,	,	,
6745	5582	10	put	put	VBN
6745	5582	11	in	in	IN
6745	5582	12	one	one	CD
6745	5582	13	-	-	HYPH
6745	5582	14	third	third	NN
6745	5582	15	of	of	IN
6745	5582	16	the	the	DT
6745	5582	17	peaches	peach	NNS
6745	5582	18	,	,	,
6745	5582	19	and	and	CC
6745	5582	20	simmer	simmer	NN
6745	5582	21	eight	eight	CD
6745	5582	22	minutes	minute	NNS
6745	5582	23	.	.	.
6745	5583	1	Take	take	VB
6745	5583	2	them	-PRON-	PRP
6745	5583	3	up	up	RP
6745	5583	4	,	,	,
6745	5583	5	and	and	CC
6745	5583	6	put	put	VBD
6745	5583	7	in	in	RP
6745	5583	8	another	another	DT
6745	5583	9	third	third	NN
6745	5583	10	.	.	.
6745	5584	1	Continue	continue	VB
6745	5584	2	this	this	DT
6745	5584	3	until	until	IN
6745	5584	4	all	all	PDT
6745	5584	5	the	the	DT
6745	5584	6	fruit	fruit	NN
6745	5584	7	is	be	VBZ
6745	5584	8	done	do	VBN
6745	5584	9	.	.	.
6745	5585	1	Boil	boil	VB
6745	5585	2	the	the	DT
6745	5585	3	syrup	syrup	NN
6745	5585	4	until	until	IN
6745	5585	5	it	-PRON-	PRP
6745	5585	6	becomes	become	VBZ
6745	5585	7	thick	thick	JJ
6745	5585	8	.	.	.
6745	5586	1	Pour	pour	VB
6745	5586	2	over	over	IN
6745	5586	3	the	the	DT
6745	5586	4	peaches	peach	NNS
6745	5586	5	and	and	CC
6745	5586	6	set	set	VBD
6745	5586	7	away	away	RB
6745	5586	8	to	to	IN
6745	5586	9	cool	cool	JJ
6745	5586	10	.	.	.
6745	5587	1	Separate	separate	VB
6745	5587	2	the	the	DT
6745	5587	3	whites	white	NNS
6745	5587	4	and	and	CC
6745	5587	5	yolks	yolk	NNS
6745	5587	6	of	of	IN
6745	5587	7	the	the	DT
6745	5587	8	six	six	CD
6745	5587	9	eggs	egg	NNS
6745	5587	10	,	,	,
6745	5587	11	and	and	CC
6745	5587	12	put	put	VBD
6745	5587	13	the	the	DT
6745	5587	14	whites	white	NNS
6745	5587	15	in	in	IN
6745	5587	16	the	the	DT
6745	5587	17	ice	ice	NN
6745	5587	18	chest	chest	NN
6745	5587	19	.	.	.
6745	5588	1	Beat	beat	VB
6745	5588	2	together	together	RB
6745	5588	3	the	the	DT
6745	5588	4	yolks	yolk	NNS
6745	5588	5	and	and	CC
6745	5588	6	one	one	CD
6745	5588	7	-	-	HYPH
6745	5588	8	third	third	NN
6745	5588	9	of	of	IN
6745	5588	10	a	a	DT
6745	5588	11	cupful	cupful	NN
6745	5588	12	of	of	IN
6745	5588	13	sugar	sugar	NN
6745	5588	14	.	.	.
6745	5589	1	Put	put	VB
6745	5589	2	a	a	DT
6745	5589	3	pint	pint	NN
6745	5589	4	and	and	CC
6745	5589	5	a	a	DT
6745	5589	6	half	half	NN
6745	5589	7	of	of	IN
6745	5589	8	milk	milk	NN
6745	5589	9	in	in	IN
6745	5589	10	the	the	DT
6745	5589	11	double	double	JJ
6745	5589	12	boiler	boiler	NN
6745	5589	13	.	.	.
6745	5590	1	Mix	mix	VB
6745	5590	2	three	three	CD
6745	5590	3	teaspoonfuls	teaspoonful	NNS
6745	5590	4	of	of	IN
6745	5590	5	corn	corn	NN
6745	5590	6	-	-	HYPH
6745	5590	7	starch	starch	NN
6745	5590	8	with	with	IN
6745	5590	9	half	half	PDT
6745	5590	10	a	a	DT
6745	5590	11	pint	pint	NN
6745	5590	12	of	of	IN
6745	5590	13	cold	cold	JJ
6745	5590	14	milk	milk	NN
6745	5590	15	,	,	,
6745	5590	16	and	and	CC
6745	5590	17	when	when	WRB
6745	5590	18	the	the	DT
6745	5590	19	other	other	JJ
6745	5590	20	milk	milk	NN
6745	5590	21	is	be	VBZ
6745	5590	22	boiling	boil	VBG
6745	5590	23	,	,	,
6745	5590	24	stir	stir	VB
6745	5590	25	this	this	DT
6745	5590	26	into	into	IN
6745	5590	27	it	-PRON-	PRP
6745	5590	28	Stir	Stir	NNP
6745	5590	29	for	for	IN
6745	5590	30	three	three	CD
6745	5590	31	minutes	minute	NNS
6745	5590	32	;	;	:
6745	5590	33	then	then	RB
6745	5590	34	put	put	VB
6745	5590	35	on	on	RP
6745	5590	36	the	the	DT
6745	5590	37	cover	cover	NN
6745	5590	38	and	and	CC
6745	5590	39	cook	cook	VB
6745	5590	40	three	three	CD
6745	5590	41	minutes	minute	NNS
6745	5590	42	longer	long	RBR
6745	5590	43	.	.	.
6745	5591	1	Pour	pour	VB
6745	5591	2	the	the	DT
6745	5591	3	boiling	boiling	NN
6745	5591	4	mixture	mixture	NN
6745	5591	5	gradually	gradually	RB
6745	5591	6	on	on	IN
6745	5591	7	the	the	DT
6745	5591	8	beaten	beat	VBN
6745	5591	9	eggs	egg	NNS
6745	5591	10	and	and	CC
6745	5591	11	sugar	sugar	NN
6745	5591	12	.	.	.
6745	5592	1	Return	return	VB
6745	5592	2	to	to	IN
6745	5592	3	the	the	DT
6745	5592	4	boiler	boiler	NN
6745	5592	5	and	and	CC
6745	5592	6	cook	cook	VB
6745	5592	7	four	four	CD
6745	5592	8	minutes	minute	NNS
6745	5592	9	,	,	,
6745	5592	10	stirring	stir	VBG
6745	5592	11	all	all	PDT
6745	5592	12	the	the	DT
6745	5592	13	while	while	NN
6745	5592	14	.	.	.
6745	5593	1	Take	take	VB
6745	5593	2	from	from	IN
6745	5593	3	the	the	DT
6745	5593	4	fire	fire	NN
6745	5593	5	,	,	,
6745	5593	6	add	add	VB
6745	5593	7	half	half	PDT
6745	5593	8	a	a	DT
6745	5593	9	teaspoonful	teaspoonful	NN
6745	5593	10	of	of	IN
6745	5593	11	salt	salt	NN
6745	5593	12	,	,	,
6745	5593	13	and	and	CC
6745	5593	14	set	set	VBD
6745	5593	15	away	away	RB
6745	5593	16	to	to	IN
6745	5593	17	cool	cool	JJ
6745	5593	18	.	.	.
6745	5594	1	This	this	DT
6745	5594	2	is	be	VBZ
6745	5594	3	the	the	DT
6745	5594	4	sauce	sauce	NN
6745	5594	5	.	.	.
6745	5595	1	Twenty	twenty	CD
6745	5595	2	minutes	minute	NNS
6745	5595	3	before	before	IN
6745	5595	4	serving	serve	VBG
6745	5595	5	heap	heap	NN
6745	5595	6	the	the	DT
6745	5595	7	peaches	peach	NNS
6745	5595	8	in	in	IN
6745	5595	9	the	the	DT
6745	5595	10	centre	centre	NN
6745	5595	11	of	of	IN
6745	5595	12	a	a	DT
6745	5595	13	shallow	shallow	JJ
6745	5595	14	dish	dish	NN
6745	5595	15	.	.	.
6745	5596	1	Beat	beat	VB
6745	5596	2	the	the	DT
6745	5596	3	whites	white	NNS
6745	5596	4	of	of	IN
6745	5596	5	the	the	DT
6745	5596	6	eggs	egg	NNS
6745	5596	7	to	to	IN
6745	5596	8	a	a	DT
6745	5596	9	stiff	stiff	JJ
6745	5596	10	froth	froth	NN
6745	5596	11	,	,	,
6745	5596	12	and	and	CC
6745	5596	13	gradually	gradually	RB
6745	5596	14	beat	beat	VBN
6745	5596	15	in	in	IN
6745	5596	16	five	five	CD
6745	5596	17	table	table	NN
6745	5596	18	-	-	HYPH
6745	5596	19	spoonfuls	spoonful	NNS
6745	5596	20	of	of	IN
6745	5596	21	powdered	powdered	JJ
6745	5596	22	sugar	sugar	NN
6745	5596	23	.	.	.
6745	5597	1	Cover	cover	VB
6745	5597	2	the	the	DT
6745	5597	3	peaches	peach	NNS
6745	5597	4	with	with	IN
6745	5597	5	this	this	DT
6745	5597	6	.	.	.
6745	5598	1	Place	place	VB
6745	5598	2	a	a	DT
6745	5598	3	board	board	NN
6745	5598	4	in	in	IN
6745	5598	5	the	the	DT
6745	5598	6	oven	oven	NN
6745	5598	7	,	,	,
6745	5598	8	put	put	VBD
6745	5598	9	the	the	DT
6745	5598	10	dish	dish	NN
6745	5598	11	on	on	IN
6745	5598	12	it	-PRON-	PRP
6745	5598	13	,	,	,
6745	5598	14	and	and	CC
6745	5598	15	cook	cook	VB
6745	5598	16	until	until	IN
6745	5598	17	a	a	DT
6745	5598	18	light	light	JJ
6745	5598	19	brown	brown	NN
6745	5598	20	.	.	.
6745	5599	1	Season	season	VB
6745	5599	2	the	the	DT
6745	5599	3	sauce	sauce	NN
6745	5599	4	with	with	IN
6745	5599	5	one	one	CD
6745	5599	6	-	-	HYPH
6745	5599	7	fourth	fourth	NN
6745	5599	8	of	of	IN
6745	5599	9	a	a	DT
6745	5599	10	teaspoonful	teaspoonful	JJ
6745	5599	11	of	of	IN
6745	5599	12	almond	almond	NN
6745	5599	13	extract	extract	NN
6745	5599	14	,	,	,
6745	5599	15	and	and	CC
6745	5599	16	pour	pour	VB
6745	5599	17	around	around	IN
6745	5599	18	the	the	DT
6745	5599	19	pudding	pudding	NN
6745	5599	20	.	.	.
6745	5600	1	Serve	serve	VB
6745	5600	2	.	.	.
6745	5601	1	The	the	DT
6745	5601	2	peaches	peach	NNS
6745	5601	3	and	and	CC
6745	5601	4	sauce	sauce	NN
6745	5601	5	must	must	MD
6745	5601	6	be	be	VB
6745	5601	7	cold	cold	JJ
6745	5601	8	.	.	.
6745	5602	1	If	if	IN
6745	5602	2	the	the	DT
6745	5602	3	oven	oven	NN
6745	5602	4	is	be	VBZ
6745	5602	5	hot	hot	JJ
6745	5602	6	,	,	,
6745	5602	7	and	and	CC
6745	5602	8	the	the	DT
6745	5602	9	board	board	NN
6745	5602	10	is	be	VBZ
6745	5602	11	placed	place	VBN
6745	5602	12	under	under	IN
6745	5602	13	the	the	DT
6745	5602	14	dish	dish	NN
6745	5602	15	,	,	,
6745	5602	16	the	the	DT
6745	5602	17	browning	browning	NN
6745	5602	18	of	of	IN
6745	5602	19	the	the	DT
6745	5602	20	meringue	meringue	NN
6745	5602	21	will	will	MD
6745	5602	22	not	not	RB
6745	5602	23	heat	heat	VB
6745	5602	24	the	the	DT
6745	5602	25	pudding	pudding	NN
6745	5602	26	much	much	RB
6745	5602	27	.	.	.
6745	5603	1	Apple	Apple	NNP
6745	5603	2	Meringue	Meringue	NNP
6745	5603	3	Pudding	Pudding	NNP
6745	5603	4	.	.	.
6745	5604	1	Two	two	CD
6745	5604	2	quarts	quart	NNS
6745	5604	3	of	of	IN
6745	5604	4	pared	pared	JJ
6745	5604	5	and	and	CC
6745	5604	6	quartered	quartered	JJ
6745	5604	7	apples	apple	NNS
6745	5604	8	,	,	,
6745	5604	9	a	a	DT
6745	5604	10	lemon	lemon	NN
6745	5604	11	,	,	,
6745	5604	12	two	two	CD
6745	5604	13	cupfuls	cupful	NNS
6745	5604	14	of	of	IN
6745	5604	15	granulated	granulated	JJ
6745	5604	16	sugar	sugar	NN
6745	5604	17	and	and	CC
6745	5604	18	six	six	CD
6745	5604	19	table	table	NN
6745	5604	20	-	-	HYPH
6745	5604	21	spoonfuls	spoonful	NNS
6745	5604	22	of	of	IN
6745	5604	23	powdered	powdered	JJ
6745	5604	24	,	,	,
6745	5604	25	six	six	CD
6745	5604	26	eggs	egg	NNS
6745	5604	27	,	,	,
6745	5604	28	one	one	CD
6745	5604	29	quart	quart	NN
6745	5604	30	of	of	IN
6745	5604	31	milk	milk	NN
6745	5604	32	,	,	,
6745	5604	33	three	three	CD
6745	5604	34	teaspoonfuls	teaspoonful	NNS
6745	5604	35	of	of	IN
6745	5604	36	corn	corn	NN
6745	5604	37	-	-	HYPH
6745	5604	38	starch	starch	NN
6745	5604	39	.	.	.
6745	5605	1	Pare	pare	VB
6745	5605	2	the	the	DT
6745	5605	3	thin	thin	JJ
6745	5605	4	yellow	yellow	JJ
6745	5605	5	rind	rind	NN
6745	5605	6	off	off	IN
6745	5605	7	of	of	IN
6745	5605	8	the	the	DT
6745	5605	9	lemon	lemon	NN
6745	5605	10	,	,	,
6745	5605	11	being	be	VBG
6745	5605	12	careful	careful	JJ
6745	5605	13	not	not	RB
6745	5605	14	to	to	TO
6745	5605	15	cut	cut	VB
6745	5605	16	into	into	IN
6745	5605	17	the	the	DT
6745	5605	18	white	white	JJ
6745	5605	19	part	part	NN
6745	5605	20	,	,	,
6745	5605	21	and	and	CC
6745	5605	22	put	put	VBD
6745	5605	23	it	-PRON-	PRP
6745	5605	24	in	in	IN
6745	5605	25	a	a	DT
6745	5605	26	sauce	sauce	NN
6745	5605	27	-	-	HYPH
6745	5605	28	pan	pan	NN
6745	5605	29	with	with	IN
6745	5605	30	one	one	CD
6745	5605	31	and	and	CC
6745	5605	32	two	two	CD
6745	5605	33	-	-	HYPH
6745	5605	34	thirds	third	NNS
6745	5605	35	cupfuls	cupful	NNS
6745	5605	36	of	of	IN
6745	5605	37	the	the	DT
6745	5605	38	granulated	granulated	JJ
6745	5605	39	sugar	sugar	NN
6745	5605	40	.	.	.
6745	5606	1	Boil	Boil	NNP
6745	5606	2	ten	ten	CD
6745	5606	3	minutes	minute	NNS
6745	5606	4	;	;	:
6745	5606	5	then	then	RB
6745	5606	6	put	put	VBD
6745	5606	7	in	in	RP
6745	5606	8	the	the	DT
6745	5606	9	apples	apple	NNS
6745	5606	10	and	and	CC
6745	5606	11	juice	juice	NN
6745	5606	12	of	of	IN
6745	5606	13	the	the	DT
6745	5606	14	lemon	lemon	NN
6745	5606	15	.	.	.
6745	5607	1	Cover	cover	NN
6745	5607	2	,	,	,
6745	5607	3	and	and	CC
6745	5607	4	simmer	simmer	VB
6745	5607	5	half	half	PDT
6745	5607	6	an	an	DT
6745	5607	7	hour	hour	NN
6745	5607	8	.	.	.
6745	5608	1	The	the	DT
6745	5608	2	apples	apple	NNS
6745	5608	3	should	should	MD
6745	5608	4	be	be	VB
6745	5608	5	tender	tender	JJ
6745	5608	6	,	,	,
6745	5608	7	but	but	CC
6745	5608	8	not	not	RB
6745	5608	9	much	much	RB
6745	5608	10	broken	break	VBN
6745	5608	11	.	.	.
6745	5609	1	Take	take	VB
6745	5609	2	them	-PRON-	PRP
6745	5609	3	up	up	RP
6745	5609	4	,	,	,
6745	5609	5	and	and	CC
6745	5609	6	boil	boil	VB
6745	5609	7	the	the	DT
6745	5609	8	syrup	syrup	NN
6745	5609	9	until	until	IN
6745	5609	10	thick	thick	JJ
6745	5609	11	.	.	.
6745	5610	1	When	when	WRB
6745	5610	2	it	-PRON-	PRP
6745	5610	3	is	be	VBZ
6745	5610	4	reduced	reduce	VBN
6745	5610	5	enough	enough	RB
6745	5610	6	,	,	,
6745	5610	7	pour	pour	VB
6745	5610	8	it	-PRON-	PRP
6745	5610	9	over	over	IN
6745	5610	10	the	the	DT
6745	5610	11	apples	apple	NNS
6745	5610	12	,	,	,
6745	5610	13	and	and	CC
6745	5610	14	put	put	VBD
6745	5610	15	these	these	DT
6745	5610	16	away	away	RB
6745	5610	17	to	to	IN
6745	5610	18	cool	cool	JJ
6745	5610	19	.	.	.
6745	5611	1	Make	make	VB
6745	5611	2	the	the	DT
6745	5611	3	sauce	sauce	NN
6745	5611	4	and	and	CC
6745	5611	5	finish	finish	VB
6745	5611	6	the	the	DT
6745	5611	7	pudding	pudding	NN
6745	5611	8	the	the	DT
6745	5611	9	same	same	JJ
6745	5611	10	as	as	IN
6745	5611	11	for	for	IN
6745	5611	12	peach	peach	NNP
6745	5611	13	meringue	meringue	NN
6745	5611	14	,	,	,
6745	5611	15	flavoring	flavor	VBG
6745	5611	16	the	the	DT
6745	5611	17	sauce	sauce	NN
6745	5611	18	,	,	,
6745	5611	19	however	however	RB
6745	5611	20	,	,	,
6745	5611	21	with	with	IN
6745	5611	22	extract	extract	NN
6745	5611	23	of	of	IN
6745	5611	24	lemon	lemon	NN
6745	5611	25	.	.	.
6745	5612	1	Frozen	frozen	JJ
6745	5612	2	Cabinet	Cabinet	NNP
6745	5612	3	Pudding	Pudding	NNP
6745	5612	4	.	.	.
6745	5613	1	Two	two	CD
6745	5613	2	dozen	dozen	NN
6745	5613	3	stale	stale	JJ
6745	5613	4	lady	lady	NN
6745	5613	5	-	-	HYPH
6745	5613	6	fingers	finger	NNS
6745	5613	7	,	,	,
6745	5613	8	one	one	CD
6745	5613	9	cupful	cupful	NN
6745	5613	10	of	of	IN
6745	5613	11	English	english	JJ
6745	5613	12	currants	currant	NNS
6745	5613	13	,	,	,
6745	5613	14	one	one	CD
6745	5613	15	pint	pint	NN
6745	5613	16	of	of	IN
6745	5613	17	cream	cream	NN
6745	5613	18	,	,	,
6745	5613	19	one	one	CD
6745	5613	20	pint	pint	NN
6745	5613	21	of	of	IN
6745	5613	22	milk	milk	NN
6745	5613	23	,	,	,
6745	5613	24	one	one	CD
6745	5613	25	_	_	NNP
6745	5613	26	small	small	JJ
6745	5613	27	_	_	NNP
6745	5613	28	tea	tea	NN
6745	5613	29	-	-	HYPH
6745	5613	30	cupful	cupful	JJ
6745	5613	31	of	of	IN
6745	5613	32	sugar	sugar	NN
6745	5613	33	,	,	,
6745	5613	34	three	three	CD
6745	5613	35	eggs	egg	NNS
6745	5613	36	,	,	,
6745	5613	37	three	three	CD
6745	5613	38	table	table	NN
6745	5613	39	-	-	HYPH
6745	5613	40	spoonfuls	spoonful	NNS
6745	5613	41	of	of	IN
6745	5613	42	wine	wine	NN
6745	5613	43	.	.	.
6745	5614	1	Put	put	VB
6745	5614	2	the	the	DT
6745	5614	3	milk	milk	NN
6745	5614	4	in	in	IN
6745	5614	5	the	the	DT
6745	5614	6	double	double	JJ
6745	5614	7	boiler	boiler	NN
6745	5614	8	.	.	.
6745	5615	1	Beat	beat	VB
6745	5615	2	the	the	DT
6745	5615	3	eggs	egg	NNS
6745	5615	4	and	and	CC
6745	5615	5	sugar	sugar	NN
6745	5615	6	together	together	RB
6745	5615	7	,	,	,
6745	5615	8	and	and	CC
6745	5615	9	gradually	gradually	RB
6745	5615	10	pour	pour	VB
6745	5615	11	the	the	DT
6745	5615	12	hot	hot	JJ
6745	5615	13	milk	milk	NN
6745	5615	14	on	on	IN
6745	5615	15	them	-PRON-	PRP
6745	5615	16	.	.	.
6745	5616	1	Return	return	VB
6745	5616	2	to	to	IN
6745	5616	3	the	the	DT
6745	5616	4	boiler	boiler	NN
6745	5616	5	and	and	CC
6745	5616	6	cook	cook	VB
6745	5616	7	two	two	CD
6745	5616	8	minutes	minute	NNS
6745	5616	9	,	,	,
6745	5616	10	stirring	stir	VBG
6745	5616	11	all	all	PDT
6745	5616	12	the	the	DT
6745	5616	13	while	while	NN
6745	5616	14	.	.	.
6745	5617	1	Pour	pour	VB
6745	5617	2	the	the	DT
6745	5617	3	hot	hot	JJ
6745	5617	4	custard	custard	NN
6745	5617	5	on	on	IN
6745	5617	6	the	the	DT
6745	5617	7	lady	lady	NN
6745	5617	8	-	-	HYPH
6745	5617	9	fingers	finger	NNS
6745	5617	10	,	,	,
6745	5617	11	add	add	VB
6745	5617	12	the	the	DT
6745	5617	13	currants	currant	NNS
6745	5617	14	,	,	,
6745	5617	15	and	and	CC
6745	5617	16	set	set	VBD
6745	5617	17	away	away	RB
6745	5617	18	to	to	IN
6745	5617	19	cool	cool	JJ
6745	5617	20	.	.	.
6745	5618	1	When	when	WRB
6745	5618	2	cold	cold	JJ
6745	5618	3	,	,	,
6745	5618	4	add	add	VB
6745	5618	5	the	the	DT
6745	5618	6	wine	wine	NN
6745	5618	7	and	and	CC
6745	5618	8	the	the	DT
6745	5618	9	cream	cream	NN
6745	5618	10	,	,	,
6745	5618	11	whipped	whip	VBD
6745	5618	12	to	to	IN
6745	5618	13	a	a	DT
6745	5618	14	froth	froth	NN
6745	5618	15	.	.	.
6745	5619	1	Freeze	freeze	VB
6745	5619	2	the	the	DT
6745	5619	3	same	same	JJ
6745	5619	4	as	as	IN
6745	5619	5	ice	ice	NN
6745	5619	6	cream	cream	NN
6745	5619	7	.	.	.
6745	5620	1	When	when	WRB
6745	5620	2	frozen	frozen	JJ
6745	5620	3	,	,	,
6745	5620	4	wet	wet	PDT
6745	5620	5	a	a	DT
6745	5620	6	melon	melon	NN
6745	5620	7	mould	mould	NN
6745	5620	8	in	in	IN
6745	5620	9	cold	cold	JJ
6745	5620	10	water	water	NN
6745	5620	11	,	,	,
6745	5620	12	sprinkle	sprinkle	VB
6745	5620	13	a	a	DT
6745	5620	14	few	few	JJ
6745	5620	15	currants	currant	NNS
6745	5620	16	on	on	IN
6745	5620	17	the	the	DT
6745	5620	18	sides	side	NNS
6745	5620	19	and	and	CC
6745	5620	20	bottom	bottom	NN
6745	5620	21	,	,	,
6745	5620	22	and	and	CC
6745	5620	23	pack	pack	VB
6745	5620	24	with	with	IN
6745	5620	25	the	the	DT
6745	5620	26	frozen	frozen	JJ
6745	5620	27	mixture	mixture	NN
6745	5620	28	.	.	.
6745	5621	1	Pack	pack	VB
6745	5621	2	the	the	DT
6745	5621	3	mould	mould	NN
6745	5621	4	in	in	IN
6745	5621	5	salt	salt	NN
6745	5621	6	and	and	CC
6745	5621	7	ice	ice	NN
6745	5621	8	for	for	IN
6745	5621	9	one	one	CD
6745	5621	10	hour	hour	NN
6745	5621	11	.	.	.
6745	5622	1	At	at	IN
6745	5622	2	serving	serve	VBG
6745	5622	3	time	time	NN
6745	5622	4	,	,	,
6745	5622	5	wipe	wipe	VB
6745	5622	6	it	-PRON-	PRP
6745	5622	7	,	,	,
6745	5622	8	and	and	CC
6745	5622	9	dip	dip	VB
6745	5622	10	in	in	IN
6745	5622	11	warm	warm	JJ
6745	5622	12	water	water	NN
6745	5622	13	for	for	IN
6745	5622	14	a	a	DT
6745	5622	15	moment	moment	NN
6745	5622	16	Turn	turn	VB
6745	5622	17	out	out	RP
6745	5622	18	the	the	DT
6745	5622	19	pudding	pudding	NN
6745	5622	20	on	on	IN
6745	5622	21	a	a	DT
6745	5622	22	dish	dish	NN
6745	5622	23	,	,	,
6745	5622	24	pour	pour	VB
6745	5622	25	apricot	apricot	NN
6745	5622	26	sauce	sauce	VBP
6745	5622	27	around	around	IN
6745	5622	28	it	-PRON-	PRP
6745	5622	29	,	,	,
6745	5622	30	and	and	CC
6745	5622	31	serve	serve	VB
6745	5622	32	.	.	.
6745	5623	1	Frozen	frozen	JJ
6745	5623	2	Cabinet	Cabinet	NNP
6745	5623	3	Pudding	Pudding	NNP
6745	5623	4	,	,	,
6745	5623	5	No	no	UH
6745	5623	6	.	.	.
6745	5624	1	2	2	LS
6745	5624	2	.	.	.
6745	5625	1	One	one	CD
6745	5625	2	dozen	dozen	NN
6745	5625	3	macaroons	macaroon	NNS
6745	5625	4	,	,	,
6745	5625	5	one	one	CD
6745	5625	6	dozen	dozen	NN
6745	5625	7	and	and	CC
6745	5625	8	a	a	DT
6745	5625	9	half	half	JJ
6745	5625	10	sponge	sponge	JJ
6745	5625	11	fingers	finger	NNS
6745	5625	12	,	,	,
6745	5625	13	one	one	CD
6745	5625	14	dozen	dozen	NN
6745	5625	15	cocoanut	cocoanut	NN
6745	5625	16	cakes	cake	NNS
6745	5625	17	,	,	,
6745	5625	18	one	one	CD
6745	5625	19	cupful	cupful	NN
6745	5625	20	of	of	IN
6745	5625	21	English	english	JJ
6745	5625	22	currants	currant	NNS
6745	5625	23	,	,	,
6745	5625	24	one	one	CD
6745	5625	25	quart	quart	NN
6745	5625	26	of	of	IN
6745	5625	27	custard	custard	NN
6745	5625	28	.	.	.
6745	5626	1	Wet	wet	VB
6745	5626	2	a	a	DT
6745	5626	3	melon	melon	NN
6745	5626	4	mould	mould	NN
6745	5626	5	in	in	IN
6745	5626	6	cold	cold	JJ
6745	5626	7	water	water	NN
6745	5626	8	.	.	.
6745	5627	1	Sprinkle	sprinkle	VB
6745	5627	2	the	the	DT
6745	5627	3	sides	side	NNS
6745	5627	4	and	and	CC
6745	5627	5	bottom	bottom	NN
6745	5627	6	with	with	IN
6745	5627	7	currants	currant	NNS
6745	5627	8	.	.	.
6745	5628	1	Arrange	arrange	NN
6745	5628	2	layers	layer	NNS
6745	5628	3	of	of	IN
6745	5628	4	the	the	DT
6745	5628	5	mixed	mixed	JJ
6745	5628	6	cakes	cake	NNS
6745	5628	7	,	,	,
6745	5628	8	which	which	WDT
6745	5628	9	sprinkle	sprinkle	VBP
6745	5628	10	with	with	IN
6745	5628	11	currants	currant	NNS
6745	5628	12	.	.	.
6745	5629	1	Continue	continue	VB
6745	5629	2	this	this	DT
6745	5629	3	until	until	IN
6745	5629	4	all	all	PDT
6745	5629	5	the	the	DT
6745	5629	6	cake	cake	NN
6745	5629	7	and	and	CC
6745	5629	8	currants	currant	NNS
6745	5629	9	are	be	VBP
6745	5629	10	used	use	VBN
6745	5629	11	.	.	.
6745	5630	1	Put	put	VB
6745	5630	2	a	a	DT
6745	5630	3	pint	pint	NN
6745	5630	4	and	and	CC
6745	5630	5	a	a	DT
6745	5630	6	half	half	NN
6745	5630	7	of	of	IN
6745	5630	8	milk	milk	NN
6745	5630	9	in	in	IN
6745	5630	10	the	the	DT
6745	5630	11	double	double	JJ
6745	5630	12	boiler	boiler	NN
6745	5630	13	.	.	.
6745	5631	1	Beat	beat	VB
6745	5631	2	together	together	RB
6745	5631	3	four	four	CD
6745	5631	4	eggs	egg	NNS
6745	5631	5	and	and	CC
6745	5631	6	two	two	CD
6745	5631	7	table	table	NN
6745	5631	8	-	-	HYPH
6745	5631	9	spoonfuls	spoonful	NNS
6745	5631	10	of	of	IN
6745	5631	11	sugar	sugar	NN
6745	5631	12	.	.	.
6745	5632	1	When	when	WRB
6745	5632	2	the	the	DT
6745	5632	3	milk	milk	NN
6745	5632	4	is	be	VBZ
6745	5632	5	hot	hot	JJ
6745	5632	6	,	,	,
6745	5632	7	stir	stir	VB
6745	5632	8	in	in	IN
6745	5632	9	one	one	CD
6745	5632	10	-	-	HYPH
6745	5632	11	third	third	NN
6745	5632	12	of	of	IN
6745	5632	13	a	a	DT
6745	5632	14	package	package	NN
6745	5632	15	of	of	IN
6745	5632	16	gelatine	gelatine	NN
6745	5632	17	,	,	,
6745	5632	18	which	which	WDT
6745	5632	19	has	have	VBZ
6745	5632	20	been	be	VBN
6745	5632	21	soaking	soak	VBG
6745	5632	22	one	one	CD
6745	5632	23	hour	hour	NN
6745	5632	24	in	in	IN
6745	5632	25	half	half	PDT
6745	5632	26	a	a	DT
6745	5632	27	cupful	cupful	NN
6745	5632	28	of	of	IN
6745	5632	29	milk	milk	NN
6745	5632	30	.	.	.
6745	5633	1	Add	add	VB
6745	5633	2	the	the	DT
6745	5633	3	beaten	beat	VBN
6745	5633	4	egg	egg	NN
6745	5633	5	and	and	CC
6745	5633	6	sugar	sugar	NN
6745	5633	7	,	,	,
6745	5633	8	and	and	CC
6745	5633	9	cook	cook	VB
6745	5633	10	four	four	CD
6745	5633	11	minutes	minute	NNS
6745	5633	12	,	,	,
6745	5633	13	stirring	stir	VBG
6745	5633	14	all	all	PDT
6745	5633	15	the	the	DT
6745	5633	16	while	while	NN
6745	5633	17	.	.	.
6745	5634	1	Take	take	VB
6745	5634	2	off	off	RP
6745	5634	3	,	,	,
6745	5634	4	and	and	CC
6745	5634	5	add	add	VB
6745	5634	6	one	one	CD
6745	5634	7	-	-	HYPH
6745	5634	8	fourth	fourth	NN
6745	5634	9	of	of	IN
6745	5634	10	a	a	DT
6745	5634	11	teaspoonful	teaspoonful	NN
6745	5634	12	of	of	IN
6745	5634	13	salt	salt	NN
6745	5634	14	and	and	CC
6745	5634	15	one	one	CD
6745	5634	16	teaspoonful	teaspoonful	NN
6745	5634	17	of	of	IN
6745	5634	18	vanilla	vanilla	NN
6745	5634	19	,	,	,
6745	5634	20	or	or	CC
6745	5634	21	two	two	CD
6745	5634	22	table-	table-	NN
6745	5634	23	spoonfuls	spoonful	NNS
6745	5634	24	of	of	IN
6745	5634	25	wine	wine	NN
6745	5634	26	.	.	.
6745	5635	1	Pour	pour	VB
6745	5635	2	this	this	DT
6745	5635	3	,	,	,
6745	5635	4	a	a	DT
6745	5635	5	few	few	JJ
6745	5635	6	spoonfuls	spoonful	NNS
6745	5635	7	at	at	IN
6745	5635	8	a	a	DT
6745	5635	9	time	time	NN
6745	5635	10	,	,	,
6745	5635	11	on	on	IN
6745	5635	12	the	the	DT
6745	5635	13	cake	cake	NN
6745	5635	14	.	.	.
6745	5636	1	Set	Set	VBN
6745	5636	2	away	away	RB
6745	5636	3	to	to	IN
6745	5636	4	cool	cool	JJ
6745	5636	5	.	.	.
6745	5637	1	When	when	WRB
6745	5637	2	cold	cold	JJ
6745	5637	3	,	,	,
6745	5637	4	cover	cover	VBP
6745	5637	5	with	with	IN
6745	5637	6	thick	thick	JJ
6745	5637	7	white	white	JJ
6745	5637	8	paper	paper	NN
6745	5637	9	,	,	,
6745	5637	10	and	and	CC
6745	5637	11	put	put	VBD
6745	5637	12	on	on	IN
6745	5637	13	the	the	DT
6745	5637	14	tin	tin	NN
6745	5637	15	cover	cover	NN
6745	5637	16	.	.	.
6745	5638	1	Pack	pack	VB
6745	5638	2	the	the	DT
6745	5638	3	mould	mould	NN
6745	5638	4	in	in	IN
6745	5638	5	salt	salt	NN
6745	5638	6	and	and	CC
6745	5638	7	ice	ice	NN
6745	5638	8	for	for	IN
6745	5638	9	four	four	CD
6745	5638	10	or	or	CC
6745	5638	11	six	six	CD
6745	5638	12	hours	hour	NNS
6745	5638	13	.	.	.
6745	5639	1	At	at	IN
6745	5639	2	serving	serve	VBG
6745	5639	3	time	time	NN
6745	5639	4	,	,	,
6745	5639	5	wipe	wipe	VB
6745	5639	6	the	the	DT
6745	5639	7	mould	mould	NNP
6745	5639	8	free	free	JJ
6745	5639	9	of	of	IN
6745	5639	10	salt	salt	NN
6745	5639	11	and	and	CC
6745	5639	12	ice	ice	NN
6745	5639	13	and	and	CC
6745	5639	14	dip	dip	NN
6745	5639	15	for	for	IN
6745	5639	16	a	a	DT
6745	5639	17	moment	moment	NN
6745	5639	18	in	in	IN
6745	5639	19	warm	warm	JJ
6745	5639	20	water	water	NN
6745	5639	21	.	.	.
6745	5640	1	Take	take	VB
6745	5640	2	off	off	RP
6745	5640	3	the	the	DT
6745	5640	4	cover	cover	NN
6745	5640	5	and	and	CC
6745	5640	6	paper	paper	NN
6745	5640	7	,	,	,
6745	5640	8	and	and	CC
6745	5640	9	turn	turn	VB
6745	5640	10	out	out	RP
6745	5640	11	.	.	.
6745	5641	1	Serve	serve	VB
6745	5641	2	with	with	IN
6745	5641	3	quince	quince	NN
6745	5641	4	sauce	sauce	NN
6745	5641	5	.	.	.
6745	5642	1	Peach	Peach	NNP
6745	5642	2	Pudding	Pudding	NNP
6745	5642	3	.	.	.
6745	5643	1	Pare	pare	VB
6745	5643	2	and	and	CC
6745	5643	3	cut	cut	VBD
6745	5643	4	fine	fine	JJ
6745	5643	5	one	one	CD
6745	5643	6	dozen	dozen	NN
6745	5643	7	ripe	ripe	JJ
6745	5643	8	peaches	peach	NNS
6745	5643	9	.	.	.
6745	5644	1	Sprinkle	sprinkle	VB
6745	5644	2	with	with	IN
6745	5644	3	three	three	CD
6745	5644	4	table	table	NN
6745	5644	5	spoonfuls	spoonful	NNS
6745	5644	6	of	of	IN
6745	5644	7	sugar	sugar	NN
6745	5644	8	,	,	,
6745	5644	9	and	and	CC
6745	5644	10	let	let	VB
6745	5644	11	them	-PRON-	PRP
6745	5644	12	stand	stand	VB
6745	5644	13	one	one	CD
6745	5644	14	hour	hour	NN
6745	5644	15	.	.	.
6745	5645	1	Make	make	VB
6745	5645	2	a	a	DT
6745	5645	3	custard	custard	NN
6745	5645	4	the	the	DT
6745	5645	5	same	same	JJ
6745	5645	6	as	as	IN
6745	5645	7	for	for	IN
6745	5645	8	frozen	frozen	JJ
6745	5645	9	cabinet	cabinet	NN
6745	5645	10	pudding	pudding	NN
6745	5645	11	,	,	,
6745	5645	12	No	no	UH
6745	5645	13	.	.	.
6745	5646	1	2	2	LS
6745	5646	2	.	.	.
6745	5647	1	Have	have	VBP
6745	5647	2	the	the	DT
6745	5647	3	peaches	peach	NNS
6745	5647	4	in	in	IN
6745	5647	5	a	a	DT
6745	5647	6	deep	deep	JJ
6745	5647	7	glass	glass	NN
6745	5647	8	dish	dish	NN
6745	5647	9	,	,	,
6745	5647	10	and	and	CC
6745	5647	11	,	,	,
6745	5647	12	as	as	RB
6745	5647	13	soon	soon	RB
6745	5647	14	as	as	IN
6745	5647	15	the	the	DT
6745	5647	16	custard	custard	NN
6745	5647	17	is	be	VBZ
6745	5647	18	partly	partly	RB
6745	5647	19	cooled	cool	VBN
6745	5647	20	,	,	,
6745	5647	21	turn	turn	VB
6745	5647	22	it	-PRON-	PRP
6745	5647	23	on	on	IN
6745	5647	24	them	-PRON-	PRP
6745	5647	25	.	.	.
6745	5648	1	Set	Set	VBN
6745	5648	2	away	away	RB
6745	5648	3	in	in	IN
6745	5648	4	a	a	DT
6745	5648	5	cold	cold	JJ
6745	5648	6	place	place	NN
6745	5648	7	for	for	IN
6745	5648	8	six	six	CD
6745	5648	9	or	or	CC
6745	5648	10	eight	eight	CD
6745	5648	11	hours	hour	NNS
6745	5648	12	.	.	.
6745	5649	1	When	when	WRB
6745	5649	2	convenient	convenient	JJ
6745	5649	3	,	,	,
6745	5649	4	it	-PRON-	PRP
6745	5649	5	is	be	VBZ
6745	5649	6	well	well	JJ
6745	5649	7	to	to	TO
6745	5649	8	make	make	VB
6745	5649	9	this	this	DT
6745	5649	10	pudding	pudding	NN
6745	5649	11	the	the	DT
6745	5649	12	day	day	NN
6745	5649	13	before	before	IN
6745	5649	14	using	use	VBG
6745	5649	15	.	.	.
6745	5650	1	Orange	Orange	NNP
6745	5650	2	Pudding	Pudding	NNP
6745	5650	3	.	.	.
6745	5651	1	One	one	CD
6745	5651	2	pint	pint	NN
6745	5651	3	of	of	IN
6745	5651	4	milk	milk	NN
6745	5651	5	,	,	,
6745	5651	6	the	the	DT
6745	5651	7	juice	juice	NN
6745	5651	8	of	of	IN
6745	5651	9	six	six	CD
6745	5651	10	oranges	orange	NNS
6745	5651	11	and	and	CC
6745	5651	12	rind	rind	NN
6745	5651	13	of	of	IN
6745	5651	14	three	three	CD
6745	5651	15	,	,	,
6745	5651	16	eight	eight	CD
6745	5651	17	eggs	egg	NNS
6745	5651	18	,	,	,
6745	5651	19	half	half	PDT
6745	5651	20	a	a	DT
6745	5651	21	cupful	cupful	NN
6745	5651	22	of	of	IN
6745	5651	23	butter	butter	NN
6745	5651	24	,	,	,
6745	5651	25	one	one	CD
6745	5651	26	large	large	JJ
6745	5651	27	cupful	cupful	NN
6745	5651	28	of	of	IN
6745	5651	29	granulated	granulate	VBN
6745	5651	30	sugar	sugar	NN
6745	5651	31	,	,	,
6745	5651	32	a	a	DT
6745	5651	33	quarter	quarter	NN
6745	5651	34	of	of	IN
6745	5651	35	a	a	DT
6745	5651	36	cupful	cupful	NN
6745	5651	37	of	of	IN
6745	5651	38	powdered	powdered	JJ
6745	5651	39	sugar	sugar	NN
6745	5651	40	,	,	,
6745	5651	41	one	one	CD
6745	5651	42	table	table	NN
6745	5651	43	-	-	HYPH
6745	5651	44	spoonful	spoonful	JJ
6745	5651	45	of	of	IN
6745	5651	46	ground	ground	NN
6745	5651	47	rice	rice	NN
6745	5651	48	,	,	,
6745	5651	49	paste	paste	VBP
6745	5651	50	to	to	TO
6745	5651	51	line	line	VB
6745	5651	52	the	the	DT
6745	5651	53	pudding	pudding	NN
6745	5651	54	dish	dish	NN
6745	5651	55	.	.	.
6745	5652	1	Mix	mix	VB
6745	5652	2	the	the	DT
6745	5652	3	ground	ground	NN
6745	5652	4	rice	rice	NN
6745	5652	5	with	with	IN
6745	5652	6	a	a	DT
6745	5652	7	little	little	JJ
6745	5652	8	of	of	IN
6745	5652	9	the	the	DT
6745	5652	10	cold	cold	JJ
6745	5652	11	milk	milk	NN
6745	5652	12	.	.	.
6745	5653	1	Put	put	VB
6745	5653	2	the	the	DT
6745	5653	3	remainder	remainder	NN
6745	5653	4	of	of	IN
6745	5653	5	the	the	DT
6745	5653	6	milk	milk	NN
6745	5653	7	in	in	IN
6745	5653	8	the	the	DT
6745	5653	9	double	double	JJ
6745	5653	10	boiler	boiler	NN
6745	5653	11	,	,	,
6745	5653	12	and	and	CC
6745	5653	13	when	when	WRB
6745	5653	14	it	-PRON-	PRP
6745	5653	15	boils	boil	VBZ
6745	5653	16	,	,	,
6745	5653	17	stir	stir	VB
6745	5653	18	in	in	IN
6745	5653	19	the	the	DT
6745	5653	20	mixed	mixed	JJ
6745	5653	21	rice	rice	NN
6745	5653	22	.	.	.
6745	5654	1	Stir	stir	VB
6745	5654	2	for	for	IN
6745	5654	3	five	five	CD
6745	5654	4	minutes	minute	NNS
6745	5654	5	;	;	:
6745	5654	6	then	then	RB
6745	5654	7	add	add	VB
6745	5654	8	the	the	DT
6745	5654	9	butter	butter	NN
6745	5654	10	,	,	,
6745	5654	11	and	and	CC
6745	5654	12	set	set	VBD
6745	5654	13	away	away	RB
6745	5654	14	to	to	IN
6745	5654	15	cool	cool	JJ
6745	5654	16	.	.	.
6745	5655	1	Beat	beat	VB
6745	5655	2	together	together	RB
6745	5655	3	the	the	DT
6745	5655	4	sugar	sugar	NN
6745	5655	5	,	,	,
6745	5655	6	the	the	DT
6745	5655	7	yolks	yolk	NNS
6745	5655	8	of	of	IN
6745	5655	9	the	the	DT
6745	5655	10	eight	eight	CD
6745	5655	11	eggs	egg	NNS
6745	5655	12	and	and	CC
6745	5655	13	whites	white	NNS
6745	5655	14	of	of	IN
6745	5655	15	four	four	CD
6745	5655	16	.	.	.
6745	5656	1	Grate	grate	VB
6745	5656	2	the	the	DT
6745	5656	3	rind	rind	NN
6745	5656	4	and	and	CC
6745	5656	5	squeeze	squeeze	VB
6745	5656	6	the	the	DT
6745	5656	7	juice	juice	NN
6745	5656	8	of	of	IN
6745	5656	9	the	the	DT
6745	5656	10	oranges	orange	NNS
6745	5656	11	into	into	IN
6745	5656	12	this	this	DT
6745	5656	13	.	.	.
6745	5657	1	Stir	stir	VB
6745	5657	2	all	all	DT
6745	5657	3	into	into	IN
6745	5657	4	the	the	DT
6745	5657	5	cooked	cooked	JJ
6745	5657	6	mixture	mixture	NN
6745	5657	7	.	.	.
6745	5658	1	Have	have	VBP
6745	5658	2	a	a	DT
6745	5658	3	pudding	pudding	JJ
6745	5658	4	dish	dish	NN
6745	5658	5	,	,	,
6745	5658	6	holding	hold	VBG
6745	5658	7	about	about	RB
6745	5658	8	three	three	CD
6745	5658	9	quarts	quart	NNS
6745	5658	10	,	,	,
6745	5658	11	lined	line	VBN
6745	5658	12	with	with	IN
6745	5658	13	paste	paste	NN
6745	5658	14	.	.	.
6745	5659	1	Pour	pour	VB
6745	5659	2	the	the	DT
6745	5659	3	preparation	preparation	NN
6745	5659	4	into	into	IN
6745	5659	5	this	this	DT
6745	5659	6	,	,	,
6745	5659	7	and	and	CC
6745	5659	8	bake	bake	VB
6745	5659	9	in	in	RP
6745	5659	10	a	a	DT
6745	5659	11	moderate	moderate	JJ
6745	5659	12	oven	oven	NN
6745	5659	13	for	for	IN
6745	5659	14	forty	forty	CD
6745	5659	15	minutes	minute	NNS
6745	5659	16	.	.	.
6745	5660	1	Beat	beat	VB
6745	5660	2	the	the	DT
6745	5660	3	remaining	remain	VBG
6745	5660	4	four	four	CD
6745	5660	5	whites	white	NNS
6745	5660	6	of	of	IN
6745	5660	7	the	the	DT
6745	5660	8	eggs	egg	NNS
6745	5660	9	to	to	IN
6745	5660	10	a	a	DT
6745	5660	11	stiff	stiff	JJ
6745	5660	12	froth	froth	NN
6745	5660	13	,	,	,
6745	5660	14	and	and	CC
6745	5660	15	gradually	gradually	RB
6745	5660	16	beat	beat	VBN
6745	5660	17	in	in	IN
6745	5660	18	the	the	DT
6745	5660	19	powdered	powdered	JJ
6745	5660	20	sugar	sugar	NN
6745	5660	21	.	.	.
6745	5661	1	Cover	cover	VB
6745	5661	2	the	the	DT
6745	5661	3	pudding	pudding	NN
6745	5661	4	with	with	IN
6745	5661	5	this	this	DT
6745	5661	6	.	.	.
6745	5662	1	Return	return	VB
6745	5662	2	to	to	IN
6745	5662	3	the	the	DT
6745	5662	4	oven	oven	NN
6745	5662	5	,	,	,
6745	5662	6	and	and	CC
6745	5662	7	cook	cook	VB
6745	5662	8	ten	ten	CD
6745	5662	9	minutes	minute	NNS
6745	5662	10	,	,	,
6745	5662	11	having	have	VBG
6745	5662	12	the	the	DT
6745	5662	13	door	door	NN
6745	5662	14	open	open	JJ
6745	5662	15	.	.	.
6745	5663	1	Set	Set	VBN
6745	5663	2	away	away	RB
6745	5663	3	to	to	IN
6745	5663	4	cool	cool	JJ
6745	5663	5	.	.	.
6745	5664	1	It	-PRON-	PRP
6745	5664	2	must	must	MD
6745	5664	3	be	be	VB
6745	5664	4	ice	ice	NN
6745	5664	5	cold	cold	JJ
6745	5664	6	when	when	WRB
6745	5664	7	served	serve	VBN
6745	5664	8	.	.	.
6745	5665	1	Orange	Orange	NNP
6745	5665	2	Pudding	Pudding	NNP
6745	5665	3	,	,	,
6745	5665	4	No	no	UH
6745	5665	5	.	.	.
6745	5666	1	3	3	LS
6745	5666	2	.	.	.
6745	5667	1	One	one	CD
6745	5667	2	cupful	cupful	JJ
6745	5667	3	and	and	CC
6745	5667	4	a	a	DT
6745	5667	5	half	half	NN
6745	5667	6	of	of	IN
6745	5667	7	granulated	granulate	VBN
6745	5667	8	sugar	sugar	NN
6745	5667	9	,	,	,
6745	5667	10	six	six	CD
6745	5667	11	table	table	NN
6745	5667	12	-	-	HYPH
6745	5667	13	spoonfuls	spoonful	NNS
6745	5667	14	of	of	IN
6745	5667	15	the	the	DT
6745	5667	16	powdered	powder	VBN
6745	5667	17	,	,	,
6745	5667	18	six	six	CD
6745	5667	19	eggs	egg	NNS
6745	5667	20	,	,	,
6745	5667	21	six	six	CD
6745	5667	22	large	large	JJ
6745	5667	23	,	,	,
6745	5667	24	or	or	CC
6745	5667	25	eight	eight	CD
6745	5667	26	small	small	JJ
6745	5667	27	,	,	,
6745	5667	28	sweet	sweet	JJ
6745	5667	29	oranges	orange	NNS
6745	5667	30	,	,	,
6745	5667	31	half	half	PDT
6745	5667	32	a	a	DT
6745	5667	33	package	package	NN
6745	5667	34	of	of	IN
6745	5667	35	gelatine	gelatine	NN
6745	5667	36	,	,	,
6745	5667	37	one	one	CD
6745	5667	38	quart	quart	NN
6745	5667	39	of	of	IN
6745	5667	40	boiling	boil	VBG
6745	5667	41	milk	milk	NN
6745	5667	42	.	.	.
6745	5668	1	Soak	soak	VB
6745	5668	2	the	the	DT
6745	5668	3	gelatine	gelatine	NN
6745	5668	4	for	for	IN
6745	5668	5	two	two	CD
6745	5668	6	hours	hour	NNS
6745	5668	7	in	in	IN
6745	5668	8	one	one	CD
6745	5668	9	cupful	cupful	NN
6745	5668	10	of	of	IN
6745	5668	11	the	the	DT
6745	5668	12	milk	milk	NN
6745	5668	13	.	.	.
6745	5669	1	Put	put	VB
6745	5669	2	the	the	DT
6745	5669	3	remaining	remain	VBG
6745	5669	4	milk	milk	NN
6745	5669	5	in	in	IN
6745	5669	6	the	the	DT
6745	5669	7	double	double	JJ
6745	5669	8	boiler	boiler	NN
6745	5669	9	.	.	.
6745	5670	1	Beat	beat	VB
6745	5670	2	together	together	RB
6745	5670	3	the	the	DT
6745	5670	4	yolks	yolk	NNS
6745	5670	5	of	of	IN
6745	5670	6	the	the	DT
6745	5670	7	eggs	egg	NNS
6745	5670	8	and	and	CC
6745	5670	9	the	the	DT
6745	5670	10	granulated	granulate	VBN
6745	5670	11	sugar	sugar	NN
6745	5670	12	.	.	.
6745	5671	1	When	when	WRB
6745	5671	2	the	the	DT
6745	5671	3	milk	milk	NN
6745	5671	4	boils	boil	VBZ
6745	5671	5	,	,	,
6745	5671	6	stir	stir	VB
6745	5671	7	in	in	IN
6745	5671	8	the	the	DT
6745	5671	9	gelatine	gelatine	NN
6745	5671	10	,	,	,
6745	5671	11	and	and	CC
6745	5671	12	then	then	RB
6745	5671	13	the	the	DT
6745	5671	14	beaten	beat	VBN
6745	5671	15	yolks	yolk	NNS
6745	5671	16	and	and	CC
6745	5671	17	sugar	sugar	NN
6745	5671	18	.	.	.
6745	5672	1	Stir	stir	VB
6745	5672	2	constantly	constantly	RB
6745	5672	3	until	until	IN
6745	5672	4	the	the	DT
6745	5672	5	mixture	mixture	NN
6745	5672	6	begins	begin	VBZ
6745	5672	7	to	to	TO
6745	5672	8	thicken	thicken	VB
6745	5672	9	(	(	-LRB-
6745	5672	10	which	which	WDT
6745	5672	11	will	will	MD
6745	5672	12	be	be	VB
6745	5672	13	about	about	RB
6745	5672	14	five	five	CD
6745	5672	15	minutes	minute	NNS
6745	5672	16	)	)	-RRB-
6745	5672	17	;	;	:
6745	5672	18	then	then	RB
6745	5672	19	remove	remove	VB
6745	5672	20	from	from	IN
6745	5672	21	the	the	DT
6745	5672	22	fire	fire	NN
6745	5672	23	and	and	CC
6745	5672	24	put	put	VBD
6745	5672	25	away	away	RB
6745	5672	26	to	to	IN
6745	5672	27	cool	cool	JJ
6745	5672	28	.	.	.
6745	5673	1	Pare	pare	VB
6745	5673	2	the	the	DT
6745	5673	3	oranges	orange	NNS
6745	5673	4	,	,	,
6745	5673	5	and	and	CC
6745	5673	6	free	free	VB
6745	5673	7	them	-PRON-	PRP
6745	5673	8	of	of	IN
6745	5673	9	seeds	seed	NNS
6745	5673	10	and	and	CC
6745	5673	11	tough	tough	JJ
6745	5673	12	parts	part	NNS
6745	5673	13	.	.	.
6745	5674	1	Put	put	VB
6745	5674	2	them	-PRON-	PRP
6745	5674	3	in	in	IN
6745	5674	4	a	a	DT
6745	5674	5	large	large	JJ
6745	5674	6	glass	glass	NN
6745	5674	7	dish	dish	NN
6745	5674	8	,	,	,
6745	5674	9	and	and	CC
6745	5674	10	when	when	WRB
6745	5674	11	the	the	DT
6745	5674	12	custard	custard	NN
6745	5674	13	has	have	VBZ
6745	5674	14	cooled	cool	VBN
6745	5674	15	,	,	,
6745	5674	16	pour	pour	VB
6745	5674	17	it	-PRON-	PRP
6745	5674	18	over	over	IN
6745	5674	19	the	the	DT
6745	5674	20	fruit	fruit	NN
6745	5674	21	.	.	.
6745	5675	1	Let	let	VB
6745	5675	2	this	this	DT
6745	5675	3	stand	stand	VB
6745	5675	4	in	in	IN
6745	5675	5	a	a	DT
6745	5675	6	cold	cold	JJ
6745	5675	7	place	place	NN
6745	5675	8	six	six	CD
6745	5675	9	or	or	CC
6745	5675	10	eight	eight	CD
6745	5675	11	hours	hour	NNS
6745	5675	12	.	.	.
6745	5676	1	Beat	beat	VB
6745	5676	2	the	the	DT
6745	5676	3	whites	white	NNS
6745	5676	4	of	of	IN
6745	5676	5	the	the	DT
6745	5676	6	eggs	egg	NNS
6745	5676	7	to	to	IN
6745	5676	8	a	a	DT
6745	5676	9	stiff	stiff	JJ
6745	5676	10	froth	froth	NN
6745	5676	11	,	,	,
6745	5676	12	and	and	CC
6745	5676	13	gradually	gradually	RB
6745	5676	14	beat	beat	VBN
6745	5676	15	in	in	IN
6745	5676	16	the	the	DT
6745	5676	17	powdered	powdered	JJ
6745	5676	18	sugar	sugar	NN
6745	5676	19	.	.	.
6745	5677	1	Cover	cover	VB
6745	5677	2	the	the	DT
6745	5677	3	pudding	pudding	NN
6745	5677	4	with	with	IN
6745	5677	5	this	this	DT
6745	5677	6	,	,	,
6745	5677	7	and	and	CC
6745	5677	8	serve	serve	VB
6745	5677	9	.	.	.
6745	5678	1	Royal	Royal	NNP
6745	5678	2	Diplomatic	Diplomatic	NNP
6745	5678	3	Pudding	Pudding	NNP
6745	5678	4	.	.	.
6745	5679	1	Soak	soak	VB
6745	5679	2	half	half	PDT
6745	5679	3	a	a	DT
6745	5679	4	box	box	NN
6745	5679	5	of	of	IN
6745	5679	6	gelatine	gelatine	NN
6745	5679	7	in	in	IN
6745	5679	8	half	half	PDT
6745	5679	9	a	a	DT
6745	5679	10	cupful	cupful	NN
6745	5679	11	of	of	IN
6745	5679	12	cold	cold	JJ
6745	5679	13	water	water	NN
6745	5679	14	one	one	CD
6745	5679	15	or	or	CC
6745	5679	16	two	two	CD
6745	5679	17	hours	hour	NNS
6745	5679	18	.	.	.
6745	5680	1	Pour	pour	VB
6745	5680	2	on	on	IN
6745	5680	3	this	this	DT
6745	5680	4	two	two	CD
6745	5680	5	-	-	HYPH
6745	5680	6	thirds	third	NNS
6745	5680	7	of	of	IN
6745	5680	8	a	a	DT
6745	5680	9	pint	pint	NN
6745	5680	10	of	of	IN
6745	5680	11	boiling	boil	VBG
6745	5680	12	water	water	NN
6745	5680	13	,	,	,
6745	5680	14	and	and	CC
6745	5680	15	add	add	VB
6745	5680	16	the	the	DT
6745	5680	17	juice	juice	NN
6745	5680	18	of	of	IN
6745	5680	19	a	a	DT
6745	5680	20	lemon	lemon	NN
6745	5680	21	,	,	,
6745	5680	22	a	a	DT
6745	5680	23	cupful	cupful	NN
6745	5680	24	of	of	IN
6745	5680	25	sugar	sugar	NN
6745	5680	26	and	and	CC
6745	5680	27	half	half	PDT
6745	5680	28	a	a	DT
6745	5680	29	pint	pint	NN
6745	5680	30	of	of	IN
6745	5680	31	wine	wine	NN
6745	5680	32	.	.	.
6745	5681	1	Stir	stir	VB
6745	5681	2	,	,	,
6745	5681	3	and	and	CC
6745	5681	4	strain	strain	VB
6745	5681	5	.	.	.
6745	5682	1	Have	have	VBP
6745	5682	2	two	two	CD
6745	5682	3	moulds	mould	NNS
6745	5682	4	,	,	,
6745	5682	5	one	one	CD
6745	5682	6	holding	hold	VBG
6745	5682	7	two	two	CD
6745	5682	8	quarts	quart	NNS
6745	5682	9	,	,	,
6745	5682	10	the	the	DT
6745	5682	11	other	other	JJ
6745	5682	12	a	a	DT
6745	5682	13	quart	quart	NN
6745	5682	14	.	.	.
6745	5683	1	Put	put	VB
6745	5683	2	a	a	DT
6745	5683	3	layer	layer	NN
6745	5683	4	of	of	IN
6745	5683	5	jelly	jelly	NN
6745	5683	6	in	in	IN
6745	5683	7	the	the	DT
6745	5683	8	large	large	JJ
6745	5683	9	mould	mould	NN
6745	5683	10	,	,	,
6745	5683	11	and	and	CC
6745	5683	12	place	place	NN
6745	5683	13	on	on	IN
6745	5683	14	ice	ice	NN
6745	5683	15	.	.	.
6745	5684	1	When	when	WRB
6745	5684	2	hard	hard	RB
6745	5684	3	,	,	,
6745	5684	4	garnish	garnish	VB
6745	5684	5	with	with	IN
6745	5684	6	candied	candy	VBN
6745	5684	7	cherries	cherry	NNS
6745	5684	8	,	,	,
6745	5684	9	cut	cut	VBN
6745	5684	10	in	in	IN
6745	5684	11	two	two	CD
6745	5684	12	.	.	.
6745	5685	1	Pour	pour	VB
6745	5685	2	in	in	IN
6745	5685	3	a	a	DT
6745	5685	4	few	few	JJ
6745	5685	5	spoonfuls	spoonful	NNS
6745	5685	6	of	of	IN
6745	5685	7	liquid	liquid	NN
6745	5685	8	jelly	jelly	NN
6745	5685	9	,	,	,
6745	5685	10	_	_	NNP
6745	5685	11	not	not	RB
6745	5685	12	hot	hot	JJ
6745	5685	13	,	,	,
6745	5685	14	_	_	NNP
6745	5685	15	to	to	TO
6745	5685	16	hold	hold	VB
6745	5685	17	the	the	DT
6745	5685	18	cherries	cherry	NNS
6745	5685	19	,	,	,
6745	5685	20	and	and	CC
6745	5685	21	then	then	RB
6745	5685	22	pour	pour	VBP
6745	5685	23	in	in	RP
6745	5685	24	enough	enough	RB
6745	5685	25	to	to	TO
6745	5685	26	cover	cover	VB
6745	5685	27	them	-PRON-	PRP
6745	5685	28	.	.	.
6745	5686	1	When	when	WRB
6745	5686	2	the	the	DT
6745	5686	3	jelly	jelly	NN
6745	5686	4	is	be	VBZ
6745	5686	5	perfectly	perfectly	RB
6745	5686	6	hard	hard	JJ
6745	5686	7	,	,	,
6745	5686	8	set	set	VB
6745	5686	9	the	the	DT
6745	5686	10	small	small	JJ
6745	5686	11	mould	mould	NN
6745	5686	12	in	in	IN
6745	5686	13	the	the	DT
6745	5686	14	centre	centre	NN
6745	5686	15	of	of	IN
6745	5686	16	the	the	DT
6745	5686	17	large	large	JJ
6745	5686	18	one	one	NN
6745	5686	19	,	,	,
6745	5686	20	and	and	CC
6745	5686	21	fill	fill	VB
6745	5686	22	the	the	DT
6745	5686	23	space	space	NN
6745	5686	24	between	between	IN
6745	5686	25	with	with	IN
6745	5686	26	jelly	jelly	NNP
6745	5686	27	.	.	.
6745	5687	1	Fill	fill	VB
6745	5687	2	the	the	DT
6745	5687	3	small	small	JJ
6745	5687	4	mould	mould	NN
6745	5687	5	with	with	IN
6745	5687	6	ice	ice	NN
6745	5687	7	,	,	,
6745	5687	8	and	and	CC
6745	5687	9	set	set	VBD
6745	5687	10	both	both	DT
6745	5687	11	in	in	IN
6745	5687	12	a	a	DT
6745	5687	13	basin	basin	NN
6745	5687	14	of	of	IN
6745	5687	15	ice	ice	NN
6745	5687	16	water	water	NN
6745	5687	17	.	.	.
6745	5688	1	When	when	WRB
6745	5688	2	the	the	DT
6745	5688	3	jelly	jelly	NN
6745	5688	4	is	be	VBZ
6745	5688	5	again	again	RB
6745	5688	6	hard	hard	JJ
6745	5688	7	,	,	,
6745	5688	8	remove	remove	VB
6745	5688	9	the	the	DT
6745	5688	10	ice	ice	NN
6745	5688	11	from	from	IN
6745	5688	12	the	the	DT
6745	5688	13	small	small	JJ
6745	5688	14	mould	mould	NN
6745	5688	15	,	,	,
6745	5688	16	which	which	WDT
6745	5688	17	fill	fill	VBP
6745	5688	18	with	with	IN
6745	5688	19	warm	warm	JJ
6745	5688	20	water	water	NN
6745	5688	21	,	,	,
6745	5688	22	and	and	CC
6745	5688	23	lift	lift	VB
6745	5688	24	it	-PRON-	PRP
6745	5688	25	out	out	RP
6745	5688	26	carefully	carefully	RB
6745	5688	27	.	.	.
6745	5689	1	The	the	DT
6745	5689	2	vacant	vacant	JJ
6745	5689	3	space	space	NN
6745	5689	4	is	be	VBZ
6745	5689	5	to	to	TO
6745	5689	6	be	be	VB
6745	5689	7	filled	fill	VBN
6745	5689	8	with	with	IN
6745	5689	9	custard	custard	NN
6745	5689	10	made	make	VBN
6745	5689	11	by	by	IN
6745	5689	12	the	the	DT
6745	5689	13	following	following	JJ
6745	5689	14	recipe	recipe	NN
6745	5689	15	:	:	:
6745	5689	16	The	the	DT
6745	5689	17	yolks	yolk	NNS
6745	5689	18	of	of	IN
6745	5689	19	five	five	CD
6745	5689	20	eggs	egg	NNS
6745	5689	21	,	,	,
6745	5689	22	half	half	PDT
6745	5689	23	a	a	DT
6745	5689	24	cupful	cupful	NN
6745	5689	25	of	of	IN
6745	5689	26	sugar	sugar	NN
6745	5689	27	,	,	,
6745	5689	28	two	two	CD
6745	5689	29	table-	table-	NN
6745	5689	30	spoonfuls	spoonful	NNS
6745	5689	31	of	of	IN
6745	5689	32	wine	wine	NN
6745	5689	33	,	,	,
6745	5689	34	one	one	CD
6745	5689	35	teaspoonful	teaspoonful	NN
6745	5689	36	of	of	IN
6745	5689	37	vanilla	vanilla	NN
6745	5689	38	extract	extract	NN
6745	5689	39	,	,	,
6745	5689	40	half	half	PDT
6745	5689	41	a	a	DT
6745	5689	42	box	box	NN
6745	5689	43	of	of	IN
6745	5689	44	gelatine	gelatine	NN
6745	5689	45	,	,	,
6745	5689	46	soaked	soak	VBN
6745	5689	47	in	in	IN
6745	5689	48	half	half	PDT
6745	5689	49	a	a	DT
6745	5689	50	cupful	cupful	NN
6745	5689	51	of	of	IN
6745	5689	52	cold	cold	JJ
6745	5689	53	water	water	NN
6745	5689	54	,	,	,
6745	5689	55	a	a	DT
6745	5689	56	scant	scant	JJ
6745	5689	57	cupful	cupful	NN
6745	5689	58	of	of	IN
6745	5689	59	milk	milk	NN
6745	5689	60	.	.	.
6745	5690	1	Put	put	VB
6745	5690	2	the	the	DT
6745	5690	3	milk	milk	NN
6745	5690	4	to	to	TO
6745	5690	5	boil	boil	VB
6745	5690	6	.	.	.
6745	5691	1	Add	add	VB
6745	5691	2	the	the	DT
6745	5691	3	gelatine	gelatine	NN
6745	5691	4	,	,	,
6745	5691	5	and	and	CC
6745	5691	6	the	the	DT
6745	5691	7	eggs	egg	NNS
6745	5691	8	and	and	CC
6745	5691	9	sugar	sugar	NN
6745	5691	10	,	,	,
6745	5691	11	beaten	beat	VBN
6745	5691	12	together	together	RB
6745	5691	13	.	.	.
6745	5692	1	Strain	strain	VB
6745	5692	2	,	,	,
6745	5692	3	and	and	CC
6745	5692	4	add	add	VB
6745	5692	5	the	the	DT
6745	5692	6	wine	wine	NN
6745	5692	7	and	and	CC
6745	5692	8	vanilla	vanilla	NN
6745	5692	9	.	.	.
6745	5693	1	When	when	WRB
6745	5693	2	the	the	DT
6745	5693	3	custard	custard	NN
6745	5693	4	begins	begin	VBZ
6745	5693	5	to	to	TO
6745	5693	6	thicken	thicken	VB
6745	5693	7	,	,	,
6745	5693	8	add	add	VB
6745	5693	9	half	half	PDT
6745	5693	10	a	a	DT
6745	5693	11	pint	pint	NN
6745	5693	12	of	of	IN
6745	5693	13	cream	cream	NN
6745	5693	14	,	,	,
6745	5693	15	whipped	whip	VBN
6745	5693	16	to	to	IN
6745	5693	17	a	a	DT
6745	5693	18	stiff	stiff	JJ
6745	5693	19	froth	froth	NN
6745	5693	20	.	.	.
6745	5694	1	Pour	pour	VB
6745	5694	2	the	the	DT
6745	5694	3	custard	custard	NN
6745	5694	4	into	into	IN
6745	5694	5	the	the	DT
6745	5694	6	space	space	NN
6745	5694	7	mentioned	mention	VBN
6745	5694	8	,	,	,
6745	5694	9	and	and	CC
6745	5694	10	let	let	VB
6745	5694	11	it	-PRON-	PRP
6745	5694	12	stand	stand	VB
6745	5694	13	until	until	IN
6745	5694	14	it	-PRON-	PRP
6745	5694	15	hardens	harden	VBZ
6745	5694	16	.	.	.
6745	5695	1	Turn	turn	VB
6745	5695	2	the	the	DT
6745	5695	3	pudding	pudding	NN
6745	5695	4	out	out	IN
6745	5695	5	of	of	IN
6745	5695	6	the	the	DT
6745	5695	7	mould	mould	NN
6745	5695	8	,	,	,
6745	5695	9	and	and	CC
6745	5695	10	serve	serve	VB
6745	5695	11	with	with	IN
6745	5695	12	soft	soft	JJ
6745	5695	13	custard	custard	NN
6745	5695	14	poured	pour	VBD
6745	5695	15	around	around	IN
6745	5695	16	it	-PRON-	PRP
6745	5695	17	.	.	.
6745	5696	1	Orange	Orange	NNP
6745	5696	2	Diplomatic	Diplomatic	NNP
6745	5696	3	Pudding	Pudding	NNP
6745	5696	4	.	.	.
6745	5697	1	Make	make	VB
6745	5697	2	one	one	CD
6745	5697	3	quart	quart	NN
6745	5697	4	of	of	IN
6745	5697	5	orange	orange	NN
6745	5697	6	jelly	jelly	NNP
6745	5697	7	.	.	.
6745	5698	1	Arrange	arrange	VB
6745	5698	2	this	this	DT
6745	5698	3	in	in	IN
6745	5698	4	the	the	DT
6745	5698	5	mould	mould	NN
6745	5698	6	and	and	CC
6745	5698	7	make	make	VB
6745	5698	8	a	a	DT
6745	5698	9	filling	filling	NN
6745	5698	10	the	the	DT
6745	5698	11	same	same	JJ
6745	5698	12	as	as	IN
6745	5698	13	for	for	IN
6745	5698	14	royal	royal	JJ
6745	5698	15	diplomatic	diplomatic	JJ
6745	5698	16	pudding	pudding	NN
6745	5698	17	.	.	.
6745	5699	1	Flavor	flavor	VB
6745	5699	2	the	the	DT
6745	5699	3	filling	filling	NN
6745	5699	4	,	,	,
6745	5699	5	and	and	CC
6745	5699	6	the	the	DT
6745	5699	7	custard	custard	NN
6745	5699	8	for	for	IN
6745	5699	9	the	the	DT
6745	5699	10	sauce	sauce	NN
6745	5699	11	,	,	,
6745	5699	12	with	with	IN
6745	5699	13	orange	orange	NN
6745	5699	14	.	.	.
6745	5700	1	Lemon	Lemon	NNP
6745	5700	2	Diplomatic	Diplomatic	NNP
6745	5700	3	Pudding	pudding	NN
6745	5700	4	.	.	.
6745	5701	1	Make	make	VB
6745	5701	2	one	one	CD
6745	5701	3	quart	quart	NN
6745	5701	4	of	of	IN
6745	5701	5	lemon	lemon	NN
6745	5701	6	jelly	jelly	NN
6745	5701	7	,	,	,
6745	5701	8	and	and	CC
6745	5701	9	prepare	prepare	VB
6745	5701	10	the	the	DT
6745	5701	11	mould	mould	NN
6745	5701	12	with	with	IN
6745	5701	13	it	-PRON-	PRP
6745	5701	14	the	the	DT
6745	5701	15	same	same	JJ
6745	5701	16	as	as	IN
6745	5701	17	for	for	IN
6745	5701	18	the	the	DT
6745	5701	19	royal	royal	JJ
6745	5701	20	diplomatic	diplomatic	JJ
6745	5701	21	pudding	pudding	NN
6745	5701	22	.	.	.
6745	5702	1	Make	make	VB
6745	5702	2	a	a	DT
6745	5702	3	lemon	lemon	NN
6745	5702	4	sponge	sponge	NN
6745	5702	5	,	,	,
6745	5702	6	with	with	IN
6745	5702	7	which	which	WDT
6745	5702	8	fill	fill	VBP
6745	5702	9	the	the	DT
6745	5702	10	cavity	cavity	NN
6745	5702	11	.	.	.
6745	5703	1	When	when	WRB
6745	5703	2	hard	hard	RB
6745	5703	3	,	,	,
6745	5703	4	serve	serve	VB
6745	5703	5	with	with	IN
6745	5703	6	a	a	DT
6745	5703	7	custard	custard	NN
6745	5703	8	flavored	flavor	VBN
6745	5703	9	with	with	IN
6745	5703	10	lemon	lemon	NN
6745	5703	11	.	.	.
6745	5704	1	Bird	Bird	NNP
6745	5704	2	's	's	POS
6745	5704	3	Nest	Nest	NNP
6745	5704	4	Pudding	Pudding	NNP
6745	5704	5	.	.	.
6745	5705	1	Half	half	PDT
6745	5705	2	a	a	DT
6745	5705	3	package	package	NN
6745	5705	4	of	of	IN
6745	5705	5	Cox	Cox	NNP
6745	5705	6	's	's	POS
6745	5705	7	sparkling	sparkle	VBG
6745	5705	8	gelatine	gelatine	NN
6745	5705	9	,	,	,
6745	5705	10	six	six	CD
6745	5705	11	oranges	orange	NNS
6745	5705	12	,	,	,
6745	5705	13	three	three	CD
6745	5705	14	cupfuls	cupful	NNS
6745	5705	15	and	and	CC
6745	5705	16	a	a	DT
6745	5705	17	half	half	NN
6745	5705	18	of	of	IN
6745	5705	19	sugar	sugar	NN
6745	5705	20	,	,	,
6745	5705	21	one	one	CD
6745	5705	22	pint	pint	NN
6745	5705	23	of	of	IN
6745	5705	24	blanc	blanc	NN
6745	5705	25	-	-	HYPH
6745	5705	26	mange	mange	NN
6745	5705	27	.	.	.
6745	5706	1	Take	take	VB
6745	5706	2	the	the	DT
6745	5706	3	peel	peel	NN
6745	5706	4	from	from	IN
6745	5706	5	the	the	DT
6745	5706	6	oranges	orange	NNS
6745	5706	7	in	in	IN
6745	5706	8	quarters	quarter	NNS
6745	5706	9	.	.	.
6745	5707	1	Put	put	VB
6745	5707	2	it	-PRON-	PRP
6745	5707	3	in	in	IN
6745	5707	4	two	two	CD
6745	5707	5	quarts	quart	NNS
6745	5707	6	of	of	IN
6745	5707	7	water	water	NN
6745	5707	8	,	,	,
6745	5707	9	and	and	CC
6745	5707	10	let	let	VB
6745	5707	11	it	-PRON-	PRP
6745	5707	12	stand	stand	VB
6745	5707	13	over	over	IN
6745	5707	14	night	night	NN
6745	5707	15	.	.	.
6745	5708	1	In	in	IN
6745	5708	2	the	the	DT
6745	5708	3	morning	morning	NN
6745	5708	4	drain	drain	NN
6745	5708	5	off	off	IN
6745	5708	6	the	the	DT
6745	5708	7	water	water	NN
6745	5708	8	.	.	.
6745	5709	1	Cut	cut	VB
6745	5709	2	the	the	DT
6745	5709	3	peel	peel	NN
6745	5709	4	in	in	IN
6745	5709	5	thin	thin	JJ
6745	5709	6	strips	strip	NNS
6745	5709	7	with	with	IN
6745	5709	8	the	the	DT
6745	5709	9	scissors	scissor	NNS
6745	5709	10	.	.	.
6745	5710	1	Put	put	VB
6745	5710	2	it	-PRON-	PRP
6745	5710	3	in	in	IN
6745	5710	4	cold	cold	JJ
6745	5710	5	water	water	NN
6745	5710	6	and	and	CC
6745	5710	7	boil	boil	VB
6745	5710	8	until	until	IN
6745	5710	9	tender	tender	NN
6745	5710	10	.	.	.
6745	5711	1	Make	make	VB
6745	5711	2	a	a	DT
6745	5711	3	syrup	syrup	NN
6745	5711	4	of	of	IN
6745	5711	5	half	half	PDT
6745	5711	6	a	a	DT
6745	5711	7	cupful	cupful	NN
6745	5711	8	of	of	IN
6745	5711	9	sugar	sugar	NN
6745	5711	10	and	and	CC
6745	5711	11	a	a	DT
6745	5711	12	pint	pint	NN
6745	5711	13	of	of	IN
6745	5711	14	water	water	NN
6745	5711	15	.	.	.
6745	5712	1	Drain	drain	VB
6745	5712	2	the	the	DT
6745	5712	3	straws	straws	NN
6745	5712	4	of	of	IN
6745	5712	5	orange	orange	NN
6745	5712	6	peel	peel	NN
6745	5712	7	on	on	IN
6745	5712	8	a	a	DT
6745	5712	9	sieve	sieve	NN
6745	5712	10	.	.	.
6745	5713	1	Put	put	VB
6745	5713	2	them	-PRON-	PRP
6745	5713	3	in	in	IN
6745	5713	4	this	this	DT
6745	5713	5	syrup	syrup	NN
6745	5713	6	and	and	CC
6745	5713	7	simmer	simmer	VB
6745	5713	8	half	half	PDT
6745	5713	9	an	an	DT
6745	5713	10	hour	hour	NN
6745	5713	11	.	.	.
6745	5714	1	Turn	turn	VB
6745	5714	2	into	into	IN
6745	5714	3	a	a	DT
6745	5714	4	bowl	bowl	NN
6745	5714	5	,	,	,
6745	5714	6	and	and	CC
6745	5714	7	let	let	VB
6745	5714	8	stand	stand	VB
6745	5714	9	until	until	IN
6745	5714	10	next	next	JJ
6745	5714	11	day	day	NN
6745	5714	12	.	.	.
6745	5715	1	Put	put	VB
6745	5715	2	one	one	CD
6745	5715	3	pint	pint	NN
6745	5715	4	of	of	IN
6745	5715	5	sugar	sugar	NN
6745	5715	6	and	and	CC
6745	5715	7	one	one	CD
6745	5715	8	pint	pint	NN
6745	5715	9	of	of	IN
6745	5715	10	water	water	NN
6745	5715	11	on	on	RB
6745	5715	12	to	to	TO
6745	5715	13	boil	boil	VB
6745	5715	14	.	.	.
6745	5716	1	Cook	cook	VB
6745	5716	2	rapidly	rapidly	RB
6745	5716	3	for	for	IN
6745	5716	4	twenty	twenty	CD
6745	5716	5	minutes	minute	NNS
6745	5716	6	;	;	:
6745	5716	7	the	the	DT
6745	5716	8	syrup	syrup	NN
6745	5716	9	will	will	MD
6745	5716	10	then	then	RB
6745	5716	11	fall	fall	VB
6745	5716	12	from	from	IN
6745	5716	13	the	the	DT
6745	5716	14	spoon	spoon	NN
6745	5716	15	in	in	IN
6745	5716	16	threads	thread	NNS
6745	5716	17	.	.	.
6745	5717	1	Put	put	VB
6745	5717	2	the	the	DT
6745	5717	3	straws	straws	NN
6745	5717	4	in	in	IN
6745	5717	5	this	this	DT
6745	5717	6	and	and	CC
6745	5717	7	boil	boil	VB
6745	5717	8	half	half	PDT
6745	5717	9	an	an	DT
6745	5717	10	hour	hour	NN
6745	5717	11	.	.	.
6745	5718	1	Take	take	VB
6745	5718	2	out	out	RP
6745	5718	3	,	,	,
6745	5718	4	and	and	CC
6745	5718	5	drain	drain	VB
6745	5718	6	on	on	IN
6745	5718	7	a	a	DT
6745	5718	8	sieve	sieve	NN
6745	5718	9	.	.	.
6745	5719	1	As	as	IN
6745	5719	2	they	-PRON-	PRP
6745	5719	3	dry	dry	VBP
6745	5719	4	,	,	,
6745	5719	5	put	put	VB
6745	5719	6	them	-PRON-	PRP
6745	5719	7	in	in	IN
6745	5719	8	a	a	DT
6745	5719	9	dish	dish	NN
6745	5719	10	,	,	,
6745	5719	11	which	which	WDT
6745	5719	12	place	place	VBP
6745	5719	13	in	in	IN
6745	5719	14	the	the	DT
6745	5719	15	warm	warm	JJ
6745	5719	16	oven	oven	NN
6745	5719	17	.	.	.
6745	5720	1	These	these	DT
6745	5720	2	are	be	VBP
6745	5720	3	for	for	IN
6745	5720	4	the	the	DT
6745	5720	5	nests	nest	NNS
6745	5720	6	.	.	.
6745	5721	1	For	for	IN
6745	5721	2	the	the	DT
6745	5721	3	jelly	jelly	NN
6745	5721	4	,	,	,
6745	5721	5	soak	soak	VB
6745	5721	6	the	the	DT
6745	5721	7	gelatine	gelatine	NN
6745	5721	8	two	two	CD
6745	5721	9	hours	hour	NNS
6745	5721	10	in	in	IN
6745	5721	11	half	half	PDT
6745	5721	12	a	a	DT
6745	5721	13	cupful	cupful	NN
6745	5721	14	of	of	IN
6745	5721	15	cold	cold	JJ
6745	5721	16	water	water	NN
6745	5721	17	;	;	:
6745	5721	18	then	then	RB
6745	5721	19	pour	pour	VB
6745	5721	20	on	on	IN
6745	5721	21	it	-PRON-	PRP
6745	5721	22	enough	enough	JJ
6745	5721	23	boiling	boiling	NN
6745	5721	24	water	water	NN
6745	5721	25	to	to	TO
6745	5721	26	make	make	VB
6745	5721	27	,	,	,
6745	5721	28	with	with	IN
6745	5721	29	the	the	DT
6745	5721	30	juice	juice	NN
6745	5721	31	of	of	IN
6745	5721	32	the	the	DT
6745	5721	33	oranges	orange	NNS
6745	5721	34	,	,	,
6745	5721	35	two	two	CD
6745	5721	36	cupfuls	cupful	NNS
6745	5721	37	and	and	CC
6745	5721	38	a	a	DT
6745	5721	39	half	half	NN
6745	5721	40	.	.	.
6745	5722	1	Add	add	VB
6745	5722	2	one	one	CD
6745	5722	3	small	small	JJ
6745	5722	4	cupful	cupful	NN
6745	5722	5	of	of	IN
6745	5722	6	sugar	sugar	NN
6745	5722	7	and	and	CC
6745	5722	8	the	the	DT
6745	5722	9	orange	orange	NNP
6745	5722	10	juice	juice	NNP
6745	5722	11	.	.	.
6745	5723	1	Stir	stir	VB
6745	5723	2	well	well	RB
6745	5723	3	,	,	,
6745	5723	4	and	and	CC
6745	5723	5	strain	strain	VB
6745	5723	6	through	through	IN
6745	5723	7	a	a	DT
6745	5723	8	napkin	napkin	NN
6745	5723	9	into	into	IN
6745	5723	10	a	a	DT
6745	5723	11	shallow	shallow	JJ
6745	5723	12	dish	dish	NN
6745	5723	13	.	.	.
6745	5724	1	In	in	IN
6745	5724	2	one	one	CD
6745	5724	3	end	end	NN
6745	5724	4	of	of	IN
6745	5724	5	each	each	DT
6745	5724	6	of	of	IN
6745	5724	7	six	six	CD
6745	5724	8	eggs	egg	NNS
6745	5724	9	make	make	VBP
6745	5724	10	a	a	DT
6745	5724	11	hole	hole	NN
6745	5724	12	,	,	,
6745	5724	13	about	about	IN
6745	5724	14	the	the	DT
6745	5724	15	size	size	NN
6745	5724	16	of	of	IN
6745	5724	17	a	a	DT
6745	5724	18	cent	cent	NN
6745	5724	19	Break	break	VB
6745	5724	20	the	the	DT
6745	5724	21	yolks	yolk	NNS
6745	5724	22	with	with	IN
6745	5724	23	a	a	DT
6745	5724	24	skewer	skewer	NN
6745	5724	25	,	,	,
6745	5724	26	and	and	CC
6745	5724	27	pour	pour	VB
6745	5724	28	the	the	DT
6745	5724	29	eggs	egg	NNS
6745	5724	30	into	into	IN
6745	5724	31	a	a	DT
6745	5724	32	bowl	bowl	NN
6745	5724	33	.	.	.
6745	5725	1	(	(	-LRB-
6745	5725	2	They	-PRON-	PRP
6745	5725	3	may	may	MD
6745	5725	4	be	be	VB
6745	5725	5	used	use	VBN
6745	5725	6	for	for	IN
6745	5725	7	puddings	pudding	NNS
6745	5725	8	and	and	CC
6745	5725	9	custards	custard	NNS
6745	5725	10	.	.	.
6745	5725	11	)	)	-RRB-
6745	5726	1	Wash	wash	VB
6745	5726	2	and	and	CC
6745	5726	3	drain	drain	VB
6745	5726	4	the	the	DT
6745	5726	5	shells	shell	NNS
6745	5726	6	.	.	.
6745	5727	1	Fill	fill	VB
6745	5727	2	them	-PRON-	PRP
6745	5727	3	with	with	IN
6745	5727	4	the	the	DT
6745	5727	5	blanc	blanc	NN
6745	5727	6	-	-	HYPH
6745	5727	7	mange	mange	NN
6745	5727	8	.	.	.
6745	5728	1	Have	have	VB
6745	5728	2	a	a	DT
6745	5728	3	pan	pan	NN
6745	5728	4	filled	fill	VBN
6745	5728	5	with	with	IN
6745	5728	6	meal	meal	NN
6745	5728	7	,	,	,
6745	5728	8	in	in	IN
6745	5728	9	which	which	WDT
6745	5728	10	to	to	TO
6745	5728	11	stand	stand	VB
6745	5728	12	the	the	DT
6745	5728	13	shells	shell	NNS
6745	5728	14	.	.	.
6745	5729	1	Set	Set	VBN
6745	5729	2	away	away	RB
6745	5729	3	to	to	IN
6745	5729	4	cool	cool	JJ
6745	5729	5	.	.	.
6745	5730	1	Break	break	VB
6745	5730	2	the	the	DT
6745	5730	3	jelly	jelly	NN
6745	5730	4	in	in	IN
6745	5730	5	pieces	piece	NNS
6745	5730	6	with	with	IN
6745	5730	7	a	a	DT
6745	5730	8	fork	fork	NN
6745	5730	9	,	,	,
6745	5730	10	and	and	CC
6745	5730	11	put	put	VBD
6745	5730	12	in	in	RP
6745	5730	13	a	a	DT
6745	5730	14	flat	flat	JJ
6745	5730	15	glass	glass	NN
6745	5730	16	dish	dish	NN
6745	5730	17	.	.	.
6745	5731	1	Arrange	arrange	VB
6745	5731	2	the	the	DT
6745	5731	3	straws	straws	NN
6745	5731	4	in	in	IN
6745	5731	5	the	the	DT
6745	5731	6	form	form	NN
6745	5731	7	of	of	IN
6745	5731	8	nests	nest	NNS
6745	5731	9	,	,	,
6745	5731	10	six	six	CD
6745	5731	11	in	in	IN
6745	5731	12	number	number	NN
6745	5731	13	,	,	,
6745	5731	14	and	and	CC
6745	5731	15	arrange	arrange	VB
6745	5731	16	them	-PRON-	PRP
6745	5731	17	on	on	IN
6745	5731	18	the	the	DT
6745	5731	19	jelly	jelly	NN
6745	5731	20	.	.	.
6745	5732	1	Place	place	VB
6745	5732	2	the	the	DT
6745	5732	3	eggs	egg	NNS
6745	5732	4	in	in	IN
6745	5732	5	these	these	DT
6745	5732	6	,	,	,
6745	5732	7	and	and	CC
6745	5732	8	serve	serve	VB
6745	5732	9	.	.	.
6745	5733	1	Quince	Quince	NNP
6745	5733	2	Iced	Iced	NNP
6745	5733	3	Pudding	Pudding	NNP
6745	5733	4	.	.	.
6745	5734	1	Beat	beat	VB
6745	5734	2	three	three	CD
6745	5734	3	eggs	egg	NNS
6745	5734	4	very	very	RB
6745	5734	5	light	light	JJ
6745	5734	6	;	;	:
6745	5734	7	then	then	RB
6745	5734	8	add	add	VB
6745	5734	9	one	one	CD
6745	5734	10	cupful	cupful	NN
6745	5734	11	and	and	CC
6745	5734	12	a	a	DT
6745	5734	13	half	half	NN
6745	5734	14	of	of	IN
6745	5734	15	powdered	powdered	JJ
6745	5734	16	sugar	sugar	NN
6745	5734	17	,	,	,
6745	5734	18	and	and	CC
6745	5734	19	beat	beat	VBD
6745	5734	20	until	until	IN
6745	5734	21	foamy	foamy	NNP
6745	5734	22	.	.	.
6745	5735	1	Put	put	VB
6745	5735	2	two	two	CD
6745	5735	3	cupfuls	cupful	NNS
6745	5735	4	of	of	IN
6745	5735	5	sifted	sift	VBN
6745	5735	6	pastry	pastry	NN
6745	5735	7	flour	flour	NN
6745	5735	8	in	in	IN
6745	5735	9	the	the	DT
6745	5735	10	sieve	sieve	NN
6745	5735	11	,	,	,
6745	5735	12	and	and	CC
6745	5735	13	add	add	VB
6745	5735	14	one	one	CD
6745	5735	15	teaspoonful	teaspoonful	NN
6745	5735	16	of	of	IN
6745	5735	17	cream	cream	NN
6745	5735	18	of	of	IN
6745	5735	19	tarter	tarter	NN
6745	5735	20	and	and	CC
6745	5735	21	half	half	PDT
6745	5735	22	a	a	DT
6745	5735	23	teaspoonful	teaspoonful	NN
6745	5735	24	of	of	IN
6745	5735	25	soda	soda	NN
6745	5735	26	.	.	.
6745	5736	1	Stir	stir	VB
6745	5736	2	half	half	PDT
6745	5736	3	a	a	DT
6745	5736	4	cupful	cupful	NN
6745	5736	5	of	of	IN
6745	5736	6	cold	cold	JJ
6745	5736	7	water	water	NN
6745	5736	8	into	into	IN
6745	5736	9	the	the	DT
6745	5736	10	beaten	beat	VBN
6745	5736	11	eggs	egg	NNS
6745	5736	12	and	and	CC
6745	5736	13	sugar	sugar	NN
6745	5736	14	;	;	:
6745	5736	15	then	then	RB
6745	5736	16	sift	sift	VB
6745	5736	17	the	the	DT
6745	5736	18	flour	flour	NN
6745	5736	19	on	on	IN
6745	5736	20	this	this	DT
6745	5736	21	.	.	.
6745	5737	1	Mix	mix	VB
6745	5737	2	quickly	quickly	RB
6745	5737	3	and	and	CC
6745	5737	4	thoroughly	thoroughly	RB
6745	5737	5	.	.	.
6745	5738	1	Have	have	VBP
6745	5738	2	a	a	DT
6745	5738	3	tin	tin	NN
6745	5738	4	mould	mould	NN
6745	5738	5	similar	similar	JJ
6745	5738	6	to	to	IN
6745	5738	7	the	the	DT
6745	5738	8	border	border	NN
6745	5738	9	moulds	mould	NNS
6745	5738	10	shown	show	VBN
6745	5738	11	in	in	IN
6745	5738	12	the	the	DT
6745	5738	13	chapter	chapter	NN
6745	5738	14	on	on	IN
6745	5738	15	Kitchen	Kitchen	NNP
6745	5738	16	Furnishing	Furnishing	NNP
6745	5738	17	,	,	,
6745	5738	18	but	but	CC
6745	5738	19	of	of	IN
6745	5738	20	oval	oval	NN
6745	5738	21	shape	shape	NN
6745	5738	22	,	,	,
6745	5738	23	higher	high	JJR
6745	5738	24	and	and	CC
6745	5738	25	plain	plain	JJ
6745	5738	26	.	.	.
6745	5739	1	It	-PRON-	PRP
6745	5739	2	should	should	MD
6745	5739	3	be	be	VB
6745	5739	4	about	about	RB
6745	5739	5	four	four	CD
6745	5739	6	inches	inch	NNS
6745	5739	7	high	high	JJ
6745	5739	8	,	,	,
6745	5739	9	and	and	CC
6745	5739	10	six	six	CD
6745	5739	11	wide	wide	JJ
6745	5739	12	and	and	CC
6745	5739	13	eight	eight	CD
6745	5739	14	long	long	JJ
6745	5739	15	,	,	,
6745	5739	16	top	top	JJ
6745	5739	17	measurement	measurement	NN
6745	5739	18	--	--	:
6745	5739	19	the	the	DT
6745	5739	20	mould	mould	NNP
6745	5739	21	tapering	taper	VBG
6745	5739	22	.	.	.
6745	5740	1	The	the	DT
6745	5740	2	space	space	NN
6745	5740	3	between	between	IN
6745	5740	4	the	the	DT
6745	5740	5	outer	outer	JJ
6745	5740	6	and	and	CC
6745	5740	7	inner	inner	JJ
6745	5740	8	walls	wall	NNS
6745	5740	9	should	should	MD
6745	5740	10	be	be	VB
6745	5740	11	an	an	DT
6745	5740	12	inch	inch	NN
6745	5740	13	and	and	CC
6745	5740	14	a	a	DT
6745	5740	15	half	half	NN
6745	5740	16	.	.	.
6745	5741	1	Butter	butter	VB
6745	5741	2	this	this	DT
6745	5741	3	mould	mould	NN
6745	5741	4	and	and	CC
6745	5741	5	pour	pour	VB
6745	5741	6	the	the	DT
6745	5741	7	cake	cake	NN
6745	5741	8	mixture	mixture	NN
6745	5741	9	into	into	IN
6745	5741	10	it	-PRON-	PRP
6745	5741	11	.	.	.
6745	5742	1	Bake	bake	VB
6745	5742	2	slowly	slowly	RB
6745	5742	3	for	for	IN
6745	5742	4	forty	forty	CD
6745	5742	5	-	-	HYPH
6745	5742	6	five	five	CD
6745	5742	7	minutes	minute	NNS
6745	5742	8	.	.	.
6745	5743	1	Let	let	VB
6745	5743	2	it	-PRON-	PRP
6745	5743	3	stand	stand	VB
6745	5743	4	in	in	IN
6745	5743	5	the	the	DT
6745	5743	6	mould	mould	NN
6745	5743	7	until	until	IN
6745	5743	8	nearly	nearly	RB
6745	5743	9	cold	cold	JJ
6745	5743	10	.	.	.
6745	5744	1	Turn	turn	VB
6745	5744	2	on	on	IN
6745	5744	3	a	a	DT
6745	5744	4	flat	flat	JJ
6745	5744	5	dish	dish	NN
6745	5744	6	.	.	.
6745	5745	1	Put	put	VB
6745	5745	2	the	the	DT
6745	5745	3	whites	white	NNS
6745	5745	4	of	of	IN
6745	5745	5	two	two	CD
6745	5745	6	eggs	egg	NNS
6745	5745	7	in	in	IN
6745	5745	8	a	a	DT
6745	5745	9	bowl	bowl	NN
6745	5745	10	,	,	,
6745	5745	11	gradually	gradually	RB
6745	5745	12	beat	beat	VBD
6745	5745	13	into	into	IN
6745	5745	14	them	-PRON-	PRP
6745	5745	15	one	one	CD
6745	5745	16	cupful	cupful	JJ
6745	5745	17	and	and	CC
6745	5745	18	a	a	DT
6745	5745	19	half	half	NN
6745	5745	20	of	of	IN
6745	5745	21	powdered	powdered	JJ
6745	5745	22	sugar	sugar	NN
6745	5745	23	,	,	,
6745	5745	24	and	and	CC
6745	5745	25	season	season	NN
6745	5745	26	with	with	IN
6745	5745	27	half	half	PDT
6745	5745	28	a	a	DT
6745	5745	29	teaspoonful	teaspoonful	NN
6745	5745	30	of	of	IN
6745	5745	31	vanilla	vanilla	NN
6745	5745	32	extract	extract	NN
6745	5745	33	Ice	ice	NN
6745	5745	34	the	the	DT
6745	5745	35	cake	cake	NN
6745	5745	36	with	with	IN
6745	5745	37	this	this	DT
6745	5745	38	,	,	,
6745	5745	39	and	and	CC
6745	5745	40	set	set	VBD
6745	5745	41	away	away	RB
6745	5745	42	to	to	TO
6745	5745	43	dry	dry	VB
6745	5745	44	.	.	.
6745	5746	1	In	in	IN
6745	5746	2	the	the	DT
6745	5746	3	meantime	meantime	NN
6745	5746	4	,	,	,
6745	5746	5	make	make	VB
6745	5746	6	a	a	DT
6745	5746	7	cream	cream	NN
6745	5746	8	with	with	IN
6745	5746	9	one	one	CD
6745	5746	10	generous	generous	JJ
6745	5746	11	quart	quart	NN
6745	5746	12	of	of	IN
6745	5746	13	cream	cream	NN
6745	5746	14	,	,	,
6745	5746	15	one	one	CD
6745	5746	16	cupful	cupful	NN
6745	5746	17	of	of	IN
6745	5746	18	sugar	sugar	NN
6745	5746	19	,	,	,
6745	5746	20	one	one	CD
6745	5746	21	table	table	NN
6745	5746	22	-	-	HYPH
6745	5746	23	spoonful	spoonful	JJ
6745	5746	24	of	of	IN
6745	5746	25	vanilla	vanilla	NN
6745	5746	26	and	and	CC
6745	5746	27	one	one	CD
6745	5746	28	pint	pint	NN
6745	5746	29	of	of	IN
6745	5746	30	soft	soft	JJ
6745	5746	31	custard	custard	NN
6745	5746	32	.	.	.
6745	5747	1	Freeze	freeze	VB
6745	5747	2	the	the	DT
6745	5747	3	same	same	JJ
6745	5747	4	as	as	IN
6745	5747	5	ice	ice	NN
6745	5747	6	cream	cream	NN
6745	5747	7	.	.	.
6745	5748	1	Spread	spread	VB
6745	5748	2	the	the	DT
6745	5748	3	inside	inside	NN
6745	5748	4	of	of	IN
6745	5748	5	the	the	DT
6745	5748	6	cake	cake	NN
6745	5748	7	with	with	IN
6745	5748	8	a	a	DT
6745	5748	9	large	large	JJ
6745	5748	10	tumbler	tumbler	NN
6745	5748	11	of	of	IN
6745	5748	12	quince	quince	NNP
6745	5748	13	jelly	jelly	NNP
6745	5748	14	.	.	.
6745	5749	1	At	at	IN
6745	5749	2	serving	serve	VBG
6745	5749	3	time	time	NN
6745	5749	4	pack	pack	VB
6745	5749	5	the	the	DT
6745	5749	6	frozen	frozen	JJ
6745	5749	7	cream	cream	NN
6745	5749	8	in	in	IN
6745	5749	9	the	the	DT
6745	5749	10	centre	centre	NN
6745	5749	11	of	of	IN
6745	5749	12	the	the	DT
6745	5749	13	cake	cake	NN
6745	5749	14	.	.	.
6745	5750	1	Heap	Heap	NNP
6745	5750	2	whipped	whip	VBD
6745	5750	3	cream	cream	NN
6745	5750	4	on	on	IN
6745	5750	5	the	the	DT
6745	5750	6	top	top	NN
6745	5750	7	and	and	CC
6745	5750	8	at	at	IN
6745	5750	9	the	the	DT
6745	5750	10	base	base	NN
6745	5750	11	,	,	,
6745	5750	12	and	and	CC
6745	5750	13	serve	serve	VB
6745	5750	14	immediately	immediately	RB
6745	5750	15	.	.	.
6745	5751	1	This	this	DT
6745	5751	2	is	be	VBZ
6745	5751	3	an	an	DT
6745	5751	4	elegant	elegant	JJ
6745	5751	5	pudding	pudding	NN
6745	5751	6	,	,	,
6745	5751	7	and	and	CC
6745	5751	8	is	be	VBZ
6745	5751	9	not	not	RB
6745	5751	10	difficult	difficult	JJ
6745	5751	11	to	to	TO
6745	5751	12	make	make	VB
6745	5751	13	.	.	.
6745	5752	1	Princess	Princess	NNP
6745	5752	2	Pudding	Pudding	NNP
6745	5752	3	.	.	.
6745	5753	1	Soak	soak	VB
6745	5753	2	for	for	IN
6745	5753	3	an	an	DT
6745	5753	4	hour	hour	NN
6745	5753	5	in	in	IN
6745	5753	6	a	a	DT
6745	5753	7	pint	pint	NN
6745	5753	8	of	of	IN
6745	5753	9	cold	cold	JJ
6745	5753	10	water	water	NN
6745	5753	11	one	one	CD
6745	5753	12	box	box	NN
6745	5753	13	of	of	IN
6745	5753	14	Cox	Cox	NNP
6745	5753	15	's	's	POS
6745	5753	16	sparkling	sparkle	VBG
6745	5753	17	gelatine	gelatine	NN
6745	5753	18	,	,	,
6745	5753	19	and	and	CC
6745	5753	20	add	add	VB
6745	5753	21	one	one	CD
6745	5753	22	pint	pint	NN
6745	5753	23	of	of	IN
6745	5753	24	boiling	boil	VBG
6745	5753	25	water	water	NN
6745	5753	26	,	,	,
6745	5753	27	one	one	CD
6745	5753	28	pint	pint	NN
6745	5753	29	of	of	IN
6745	5753	30	wine	wine	NN
6745	5753	31	,	,	,
6745	5753	32	the	the	DT
6745	5753	33	juice	juice	NN
6745	5753	34	of	of	IN
6745	5753	35	four	four	CD
6745	5753	36	lemons	lemon	NNS
6745	5753	37	,	,	,
6745	5753	38	and	and	CC
6745	5753	39	three	three	CD
6745	5753	40	large	large	JJ
6745	5753	41	cupfuls	cupful	NNS
6745	5753	42	of	of	IN
6745	5753	43	sugar	sugar	NN
6745	5753	44	.	.	.
6745	5754	1	Beat	beat	VB
6745	5754	2	the	the	DT
6745	5754	3	whites	white	NNS
6745	5754	4	of	of	IN
6745	5754	5	four	four	CD
6745	5754	6	eggs	egg	NNS
6745	5754	7	to	to	IN
6745	5754	8	a	a	DT
6745	5754	9	stiff	stiff	JJ
6745	5754	10	froth	froth	NN
6745	5754	11	,	,	,
6745	5754	12	and	and	CC
6745	5754	13	stir	stir	VB
6745	5754	14	into	into	IN
6745	5754	15	the	the	DT
6745	5754	16	jelly	jelly	NN
6745	5754	17	when	when	WRB
6745	5754	18	it	-PRON-	PRP
6745	5754	19	begins	begin	VBZ
6745	5754	20	to	to	TO
6745	5754	21	thicken	thicken	VB
6745	5754	22	.	.	.
6745	5755	1	Pour	pour	VB
6745	5755	2	into	into	IN
6745	5755	3	a	a	DT
6745	5755	4	large	large	JJ
6745	5755	5	mould	mould	NN
6745	5755	6	,	,	,
6745	5755	7	and	and	CC
6745	5755	8	set	set	VBN
6745	5755	9	in	in	IN
6745	5755	10	ice	ice	NN
6745	5755	11	water	water	NN
6745	5755	12	in	in	IN
6745	5755	13	a	a	DT
6745	5755	14	cool	cool	JJ
6745	5755	15	place	place	NN
6745	5755	16	.	.	.
6745	5756	1	When	when	WRB
6745	5756	2	ready	ready	JJ
6745	5756	3	to	to	TO
6745	5756	4	serve	serve	VB
6745	5756	5	,	,	,
6745	5756	6	turn	turn	VB
6745	5756	7	out	out	RP
6745	5756	8	as	as	IN
6745	5756	9	you	-PRON-	PRP
6745	5756	10	would	would	MD
6745	5756	11	jelly	jelly	RB
6745	5756	12	,	,	,
6745	5756	13	only	only	RB
6745	5756	14	have	have	VB
6745	5756	15	the	the	DT
6745	5756	16	pudding	pudding	NN
6745	5756	17	in	in	IN
6745	5756	18	a	a	DT
6745	5756	19	deep	deep	JJ
6745	5756	20	dish	dish	NN
6745	5756	21	.	.	.
6745	5757	1	Pour	pour	VB
6745	5757	2	one	one	CD
6745	5757	3	quart	quart	NN
6745	5757	4	of	of	IN
6745	5757	5	soft	soft	JJ
6745	5757	6	custard	custard	NN
6745	5757	7	around	around	IN
6745	5757	8	it	-PRON-	PRP
6745	5757	9	,	,	,
6745	5757	10	and	and	CC
6745	5757	11	serve	serve	VB
6745	5757	12	.	.	.
6745	5758	1	Apple	Apple	NNP
6745	5758	2	Porcupine	Porcupine	NNP
6745	5758	3	.	.	.
6745	5759	1	Sixteen	sixteen	CD
6745	5759	2	large	large	JJ
6745	5759	3	apples	apple	NNS
6745	5759	4	,	,	,
6745	5759	5	two	two	CD
6745	5759	6	large	large	JJ
6745	5759	7	cupfuls	cupful	NNS
6745	5759	8	of	of	IN
6745	5759	9	granulated	granulated	JJ
6745	5759	10	sugar	sugar	NN
6745	5759	11	,	,	,
6745	5759	12	one	one	CD
6745	5759	13	lemon	lemon	NN
6745	5759	14	,	,	,
6745	5759	15	one	one	CD
6745	5759	16	quart	quart	NN
6745	5759	17	of	of	IN
6745	5759	18	water	water	NN
6745	5759	19	,	,	,
6745	5759	20	one	one	CD
6745	5759	21	tea	tea	NN
6745	5759	22	-	-	HYPH
6745	5759	23	cupful	cupful	JJ
6745	5759	24	of	of	IN
6745	5759	25	powdered	powdered	JJ
6745	5759	26	sugar	sugar	NN
6745	5759	27	,	,	,
6745	5759	28	one	one	CD
6745	5759	29	quart	quart	NN
6745	5759	30	of	of	IN
6745	5759	31	milk	milk	NN
6745	5759	32	,	,	,
6745	5759	33	one	one	CD
6745	5759	34	table	table	NN
6745	5759	35	-	-	HYPH
6745	5759	36	spoonful	spoonful	JJ
6745	5759	37	of	of	IN
6745	5759	38	corn	corn	NN
6745	5759	39	-	-	HYPH
6745	5759	40	starch	starch	NN
6745	5759	41	,	,	,
6745	5759	42	half	half	PDT
6745	5759	43	a	a	DT
6745	5759	44	teaspoonful	teaspoonful	NN
6745	5759	45	of	of	IN
6745	5759	46	salt	salt	NN
6745	5759	47	,	,	,
6745	5759	48	six	six	CD
6745	5759	49	eggs	egg	NNS
6745	5759	50	,	,	,
6745	5759	51	one	one	CD
6745	5759	52	pint	pint	NN
6745	5759	53	of	of	IN
6745	5759	54	blanched	blanch	VBN
6745	5759	55	almonds	almond	NNS
6745	5759	56	.	.	.
6745	5760	1	Put	put	VB
6745	5760	2	the	the	DT
6745	5760	3	water	water	NN
6745	5760	4	and	and	CC
6745	5760	5	granulated	granulate	VBN
6745	5760	6	sugar	sugar	NN
6745	5760	7	in	in	IN
6745	5760	8	a	a	DT
6745	5760	9	sauce	sauce	NN
6745	5760	10	-	-	HYPH
6745	5760	11	pan	pan	NN
6745	5760	12	.	.	.
6745	5761	1	Have	have	VBP
6745	5761	2	ten	ten	CD
6745	5761	3	of	of	IN
6745	5761	4	the	the	DT
6745	5761	5	apples	apple	NNS
6745	5761	6	pared	pare	VBN
6745	5761	7	and	and	CC
6745	5761	8	cored	core	VBD
6745	5761	9	,	,	,
6745	5761	10	and	and	CC
6745	5761	11	as	as	RB
6745	5761	12	soon	soon	RB
6745	5761	13	as	as	IN
6745	5761	14	the	the	DT
6745	5761	15	sugar	sugar	NN
6745	5761	16	and	and	CC
6745	5761	17	water	water	NN
6745	5761	18	boils	boil	NNS
6745	5761	19	,	,	,
6745	5761	20	put	put	VBN
6745	5761	21	in	in	RP
6745	5761	22	as	as	RB
6745	5761	23	many	many	JJ
6745	5761	24	of	of	IN
6745	5761	25	the	the	DT
6745	5761	26	apples	apple	NNS
6745	5761	27	as	as	IN
6745	5761	28	will	will	MD
6745	5761	29	cook	cook	VB
6745	5761	30	without	without	IN
6745	5761	31	crowding	crowd	VBG
6745	5761	32	.	.	.
6745	5762	1	Simmer	simmer	NN
6745	5762	2	gently	gently	RB
6745	5762	3	until	until	IN
6745	5762	4	the	the	DT
6745	5762	5	fruit	fruit	NN
6745	5762	6	is	be	VBZ
6745	5762	7	cooked	cook	VBN
6745	5762	8	through	through	RB
6745	5762	9	.	.	.
6745	5763	1	When	when	WRB
6745	5763	2	done	do	VBN
6745	5763	3	on	on	IN
6745	5763	4	one	one	CD
6745	5763	5	side	side	NN
6745	5763	6	the	the	DT
6745	5763	7	fruit	fruit	NN
6745	5763	8	must	must	MD
6745	5763	9	be	be	VB
6745	5763	10	turned	turn	VBN
6745	5763	11	.	.	.
6745	5764	1	Drain	drain	VB
6745	5764	2	,	,	,
6745	5764	3	and	and	CC
6745	5764	4	cool	cool	VB
6745	5764	5	them	-PRON-	PRP
6745	5764	6	on	on	IN
6745	5764	7	a	a	DT
6745	5764	8	dish	dish	NN
6745	5764	9	.	.	.
6745	5765	1	Cook	cook	VB
6745	5765	2	ten	ten	CD
6745	5765	3	apples	apple	NNS
6745	5765	4	in	in	IN
6745	5765	5	this	this	DT
6745	5765	6	manner	manner	NN
6745	5765	7	.	.	.
6745	5766	1	Have	have	VBP
6745	5766	2	the	the	DT
6745	5766	3	six	six	CD
6745	5766	4	that	that	WDT
6745	5766	5	remain	remain	VBP
6745	5766	6	pared	pared	JJ
6745	5766	7	and	and	CC
6745	5766	8	quartered	quarter	VBN
6745	5766	9	and	and	CC
6745	5766	10	stewed	stew	VBD
6745	5766	11	in	in	IN
6745	5766	12	one	one	CD
6745	5766	13	cupful	cupful	NN
6745	5766	14	of	of	IN
6745	5766	15	water	water	NN
6745	5766	16	.	.	.
6745	5767	1	Turn	turn	VB
6745	5767	2	the	the	DT
6745	5767	3	stewed	stew	VBN
6745	5767	4	apples	apple	NNS
6745	5767	5	into	into	IN
6745	5767	6	the	the	DT
6745	5767	7	syrup	syrup	NN
6745	5767	8	left	leave	VBN
6745	5767	9	from	from	IN
6745	5767	10	cooking	cook	VBG
6745	5767	11	the	the	DT
6745	5767	12	others	other	NNS
6745	5767	13	.	.	.
6745	5768	1	Add	add	VB
6745	5768	2	the	the	DT
6745	5768	3	grated	grate	VBN
6745	5768	4	rind	rind	NN
6745	5768	5	and	and	CC
6745	5768	6	the	the	DT
6745	5768	7	juice	juice	NN
6745	5768	8	of	of	IN
6745	5768	9	the	the	DT
6745	5768	10	lemon	lemon	NN
6745	5768	11	.	.	.
6745	5769	1	Simmer	simmer	NN
6745	5769	2	until	until	IN
6745	5769	3	a	a	DT
6745	5769	4	smooth	smooth	JJ
6745	5769	5	marmalade	marmalade	NN
6745	5769	6	is	be	VBZ
6745	5769	7	formed	form	VBN
6745	5769	8	.	.	.
6745	5770	1	It	-PRON-	PRP
6745	5770	2	will	will	MD
6745	5770	3	take	take	VB
6745	5770	4	about	about	RB
6745	5770	5	twenty	twenty	CD
6745	5770	6	minutes	minute	NNS
6745	5770	7	.	.	.
6745	5771	1	Set	Set	VBN
6745	5771	2	away	away	RB
6745	5771	3	to	to	IN
6745	5771	4	cool	cool	JJ
6745	5771	5	.	.	.
6745	5772	1	Put	put	VB
6745	5772	2	the	the	DT
6745	5772	3	milk	milk	NN
6745	5772	4	on	on	RP
6745	5772	5	in	in	IN
6745	5772	6	the	the	DT
6745	5772	7	double	double	JJ
6745	5772	8	boiler	boiler	NN
6745	5772	9	,	,	,
6745	5772	10	reserving	reserve	VBG
6745	5772	11	half	half	PDT
6745	5772	12	a	a	DT
6745	5772	13	cupful	cupful	NN
6745	5772	14	.	.	.
6745	5773	1	When	when	WRB
6745	5773	2	it	-PRON-	PRP
6745	5773	3	boils	boil	VBZ
6745	5773	4	,	,	,
6745	5773	5	stir	stir	VB
6745	5773	6	in	in	IN
6745	5773	7	the	the	DT
6745	5773	8	corn	corn	NN
6745	5773	9	-	-	HYPH
6745	5773	10	starch	starch	NN
6745	5773	11	,	,	,
6745	5773	12	which	which	WDT
6745	5773	13	has	have	VBZ
6745	5773	14	been	be	VBN
6745	5773	15	mixed	mix	VBN
6745	5773	16	with	with	IN
6745	5773	17	the	the	DT
6745	5773	18	cold	cold	JJ
6745	5773	19	milk	milk	NN
6745	5773	20	.	.	.
6745	5774	1	Stir	stir	VB
6745	5774	2	well	well	UH
6745	5774	3	,	,	,
6745	5774	4	and	and	CC
6745	5774	5	cook	cook	VB
6745	5774	6	five	five	CD
6745	5774	7	minutes	minute	NNS
6745	5774	8	.	.	.
6745	5775	1	Beat	beat	VB
6745	5775	2	the	the	DT
6745	5775	3	yolks	yolk	NNS
6745	5775	4	of	of	IN
6745	5775	5	the	the	DT
6745	5775	6	six	six	CD
6745	5775	7	eggs	egg	NNS
6745	5775	8	and	and	CC
6745	5775	9	the	the	DT
6745	5775	10	whites	white	NNS
6745	5775	11	of	of	IN
6745	5775	12	two	two	CD
6745	5775	13	with	with	IN
6745	5775	14	half	half	NN
6745	5775	15	of	of	IN
6745	5775	16	the	the	DT
6745	5775	17	powdered	powdered	JJ
6745	5775	18	sugar	sugar	NN
6745	5775	19	.	.	.
6745	5776	1	Gradually	gradually	RB
6745	5776	2	pour	pour	VB
6745	5776	3	the	the	DT
6745	5776	4	boiling	boiling	NN
6745	5776	5	mixture	mixture	NN
6745	5776	6	on	on	IN
6745	5776	7	this	this	DT
6745	5776	8	.	.	.
6745	5777	1	Return	return	VB
6745	5777	2	to	to	IN
6745	5777	3	the	the	DT
6745	5777	4	boiler	boiler	NN
6745	5777	5	and	and	CC
6745	5777	6	cook	cook	VB
6745	5777	7	three	three	CD
6745	5777	8	minutes	minute	NNS
6745	5777	9	,	,	,
6745	5777	10	stirring	stir	VBG
6745	5777	11	all	all	PDT
6745	5777	12	the	the	DT
6745	5777	13	time	time	NN
6745	5777	14	.	.	.
6745	5778	1	Add	add	VB
6745	5778	2	the	the	DT
6745	5778	3	salt	salt	NN
6745	5778	4	.	.	.
6745	5779	1	Turn	turn	VB
6745	5779	2	into	into	IN
6745	5779	3	a	a	DT
6745	5779	4	pitcher	pitcher	NN
6745	5779	5	or	or	CC
6745	5779	6	bowl	bowl	NN
6745	5779	7	,	,	,
6745	5779	8	and	and	CC
6745	5779	9	set	set	VBD
6745	5779	10	away	away	RB
6745	5779	11	to	to	IN
6745	5779	12	cool	cool	JJ
6745	5779	13	.	.	.
6745	5780	1	Heap	heap	VB
6745	5780	2	the	the	DT
6745	5780	3	cooked	cook	VBN
6745	5780	4	apples	apple	NNS
6745	5780	5	in	in	IN
6745	5780	6	a	a	DT
6745	5780	7	mound	mound	NN
6745	5780	8	,	,	,
6745	5780	9	using	use	VBG
6745	5780	10	the	the	DT
6745	5780	11	marmalade	marmalade	NN
6745	5780	12	to	to	TO
6745	5780	13	fill	fill	VB
6745	5780	14	up	up	RP
6745	5780	15	the	the	DT
6745	5780	16	spaces	space	NNS
6745	5780	17	between	between	IN
6745	5780	18	the	the	DT
6745	5780	19	apples	apple	NNS
6745	5780	20	.	.	.
6745	5781	1	Beat	beat	VB
6745	5781	2	the	the	DT
6745	5781	3	four	four	CD
6745	5781	4	whites	white	NNS
6745	5781	5	of	of	IN
6745	5781	6	eggs	egg	NNS
6745	5781	7	to	to	IN
6745	5781	8	a	a	DT
6745	5781	9	stiff	stiff	JJ
6745	5781	10	froth	froth	NN
6745	5781	11	,	,	,
6745	5781	12	and	and	CC
6745	5781	13	beat	beat	VBD
6745	5781	14	the	the	DT
6745	5781	15	half	half	NN
6745	5781	16	cupful	cupful	NN
6745	5781	17	of	of	IN
6745	5781	18	powdered	powdered	JJ
6745	5781	19	sugar	sugar	NN
6745	5781	20	into	into	IN
6745	5781	21	it	-PRON-	PRP
6745	5781	22	.	.	.
6745	5782	1	Cover	cover	VB
6745	5782	2	the	the	DT
6745	5782	3	apples	apple	NNS
6745	5782	4	with	with	IN
6745	5782	5	this	this	DT
6745	5782	6	,	,	,
6745	5782	7	and	and	CC
6745	5782	8	stick	stick	VB
6745	5782	9	the	the	DT
6745	5782	10	almonds	almond	NNS
6745	5782	11	into	into	IN
6745	5782	12	it	-PRON-	PRP
6745	5782	13	.	.	.
6745	5783	1	Brown	Brown	NNP
6745	5783	2	slowly	slowly	RB
6745	5783	3	in	in	IN
6745	5783	4	the	the	DT
6745	5783	5	oven	oven	NN
6745	5783	6	.	.	.
6745	5784	1	Set	Set	VBN
6745	5784	2	away	away	RB
6745	5784	3	to	to	IN
6745	5784	4	cool	cool	JJ
6745	5784	5	.	.	.
6745	5785	1	At	at	IN
6745	5785	2	serving	serve	VBG
6745	5785	3	time	time	NN
6745	5785	4	,	,	,
6745	5785	5	season	season	VB
6745	5785	6	the	the	DT
6745	5785	7	custard	custard	NN
6745	5785	8	with	with	IN
6745	5785	9	lemon	lemon	NN
6745	5785	10	,	,	,
6745	5785	11	and	and	CC
6745	5785	12	pour	pour	VB
6745	5785	13	it	-PRON-	PRP
6745	5785	14	around	around	IN
6745	5785	15	the	the	DT
6745	5785	16	porcupine	porcupine	NN
6745	5785	17	.	.	.
6745	5786	1	SAUCES	sauce	NNS
6745	5786	2	.	.	.
6745	5787	1	Rich	rich	JJ
6745	5787	2	Wine	Wine	NNP
6745	5787	3	Sauce	Sauce	NNP
6745	5787	4	.	.	.
6745	5788	1	One	one	CD
6745	5788	2	cupful	cupful	NN
6745	5788	3	of	of	IN
6745	5788	4	butter	butter	NN
6745	5788	5	,	,	,
6745	5788	6	two	two	CD
6745	5788	7	of	of	IN
6745	5788	8	powdered	powdered	JJ
6745	5788	9	sugar	sugar	NN
6745	5788	10	,	,	,
6745	5788	11	half	half	PDT
6745	5788	12	a	a	DT
6745	5788	13	cupful	cupful	NN
6745	5788	14	of	of	IN
6745	5788	15	wine	wine	NN
6745	5788	16	.	.	.
6745	5789	1	Beat	beat	VB
6745	5789	2	the	the	DT
6745	5789	3	butter	butter	NN
6745	5789	4	to	to	IN
6745	5789	5	a	a	DT
6745	5789	6	cream	cream	NN
6745	5789	7	.	.	.
6745	5790	1	Add	add	VB
6745	5790	2	the	the	DT
6745	5790	3	sugar	sugar	NN
6745	5790	4	gradually	gradually	RB
6745	5790	5	,	,	,
6745	5790	6	and	and	CC
6745	5790	7	when	when	WRB
6745	5790	8	very	very	RB
6745	5790	9	light	light	JJ
6745	5790	10	,	,	,
6745	5790	11	add	add	VB
6745	5790	12	the	the	DT
6745	5790	13	wine	wine	NN
6745	5790	14	,	,	,
6745	5790	15	which	which	WDT
6745	5790	16	has	have	VBZ
6745	5790	17	been	be	VBN
6745	5790	18	made	make	VBN
6745	5790	19	hot	hot	JJ
6745	5790	20	,	,	,
6745	5790	21	a	a	DT
6745	5790	22	little	little	JJ
6745	5790	23	at	at	IN
6745	5790	24	a	a	DT
6745	5790	25	time	time	NN
6745	5790	26	.	.	.
6745	5791	1	Place	place	VB
6745	5791	2	the	the	DT
6745	5791	3	bowl	bowl	NN
6745	5791	4	in	in	IN
6745	5791	5	a	a	DT
6745	5791	6	basin	basin	NN
6745	5791	7	of	of	IN
6745	5791	8	hot	hot	JJ
6745	5791	9	water	water	NN
6745	5791	10	and	and	CC
6745	5791	11	stir	stir	VB
6745	5791	12	for	for	IN
6745	5791	13	two	two	CD
6745	5791	14	minutes	minute	NNS
6745	5791	15	.	.	.
6745	5792	1	The	the	DT
6745	5792	2	sauce	sauce	NN
6745	5792	3	should	should	MD
6745	5792	4	be	be	VB
6745	5792	5	smooth	smooth	JJ
6745	5792	6	and	and	CC
6745	5792	7	foamy	foamy	JJ
6745	5792	8	.	.	.
6745	5793	1	Creamy	Creamy	NNP
6745	5793	2	Sauce	Sauce	NNP
6745	5793	3	.	.	.
6745	5794	1	Half	half	PDT
6745	5794	2	a	a	DT
6745	5794	3	cupful	cupful	NN
6745	5794	4	of	of	IN
6745	5794	5	butter	butter	NN
6745	5794	6	,	,	,
6745	5794	7	one	one	CD
6745	5794	8	cupful	cupful	NN
6745	5794	9	of	of	IN
6745	5794	10	_	_	NNP
6745	5794	11	powdered	powder	VBN
6745	5794	12	_	_	NNP
6745	5794	13	sugar	sugar	NN
6745	5794	14	,	,	,
6745	5794	15	one-	one-	XX
6745	5794	16	fourth	fourth	RB
6745	5794	17	of	of	IN
6745	5794	18	a	a	DT
6745	5794	19	cupful	cupful	NN
6745	5794	20	of	of	IN
6745	5794	21	cream	cream	NN
6745	5794	22	or	or	CC
6745	5794	23	milk	milk	NN
6745	5794	24	,	,	,
6745	5794	25	four	four	CD
6745	5794	26	table	table	NN
6745	5794	27	-	-	HYPH
6745	5794	28	spoonfuls	spoonful	NNS
6745	5794	29	of	of	IN
6745	5794	30	wine	wine	NN
6745	5794	31	,	,	,
6745	5794	32	or	or	CC
6745	5794	33	one	one	CD
6745	5794	34	teaspoonful	teaspoonful	NN
6745	5794	35	of	of	IN
6745	5794	36	vanilla	vanilla	NN
6745	5794	37	or	or	CC
6745	5794	38	lemon	lemon	NN
6745	5794	39	extract	extract	NN
6745	5794	40	.	.	.
6745	5795	1	If	if	IN
6745	5795	2	lemon	lemon	NN
6745	5795	3	or	or	CC
6745	5795	4	vanilla	vanilla	NN
6745	5795	5	is	be	VBZ
6745	5795	6	used	use	VBN
6745	5795	7	,	,	,
6745	5795	8	add	add	VB
6745	5795	9	four	four	CD
6745	5795	10	table	table	NN
6745	5795	11	-	-	HYPH
6745	5795	12	spoonfuls	spoonful	NNS
6745	5795	13	of	of	IN
6745	5795	14	cream	cream	NN
6745	5795	15	.	.	.
6745	5796	1	Beat	beat	VB
6745	5796	2	the	the	DT
6745	5796	3	butter	butter	NN
6745	5796	4	to	to	IN
6745	5796	5	a	a	DT
6745	5796	6	cream	cream	NN
6745	5796	7	.	.	.
6745	5797	1	Add	add	VB
6745	5797	2	the	the	DT
6745	5797	3	sugar	sugar	NN
6745	5797	4	,	,	,
6745	5797	5	gradually	gradually	RB
6745	5797	6	,	,	,
6745	5797	7	beating	beat	VBG
6745	5797	8	all	all	PDT
6745	5797	9	the	the	DT
6745	5797	10	while	while	NN
6745	5797	11	.	.	.
6745	5798	1	When	when	WRB
6745	5798	2	light	light	NN
6745	5798	3	and	and	CC
6745	5798	4	creamy	creamy	JJ
6745	5798	5	,	,	,
6745	5798	6	gradually	gradually	RB
6745	5798	7	add	add	VB
6745	5798	8	the	the	DT
6745	5798	9	wine	wine	NN
6745	5798	10	,	,	,
6745	5798	11	and	and	CC
6745	5798	12	then	then	RB
6745	5798	13	the	the	DT
6745	5798	14	cream	cream	NN
6745	5798	15	,	,	,
6745	5798	16	a	a	DT
6745	5798	17	little	little	JJ
6745	5798	18	at	at	IN
6745	5798	19	a	a	DT
6745	5798	20	time	time	NN
6745	5798	21	.	.	.
6745	5799	1	When	when	WRB
6745	5799	2	all	all	DT
6745	5799	3	is	be	VBZ
6745	5799	4	beaten	beat	VBN
6745	5799	5	smooth	smooth	JJ
6745	5799	6	,	,	,
6745	5799	7	place	place	VB
6745	5799	8	the	the	DT
6745	5799	9	bowl	bowl	NN
6745	5799	10	in	in	IN
6745	5799	11	a	a	DT
6745	5799	12	basin	basin	NN
6745	5799	13	of	of	IN
6745	5799	14	hot	hot	JJ
6745	5799	15	water	water	NN
6745	5799	16	and	and	CC
6745	5799	17	stir	stir	VB
6745	5799	18	until	until	IN
6745	5799	19	the	the	DT
6745	5799	20	sauce	sauce	NN
6745	5799	21	is	be	VBZ
6745	5799	22	smooth	smooth	JJ
6745	5799	23	and	and	CC
6745	5799	24	creamy	creamy	JJ
6745	5799	25	--	--	:
6745	5799	26	no	no	RB
6745	5799	27	longer	long	RBR
6745	5799	28	.	.	.
6745	5800	1	It	-PRON-	PRP
6745	5800	2	will	will	MD
6745	5800	3	take	take	VB
6745	5800	4	only	only	RB
6745	5800	5	a	a	DT
6745	5800	6	few	few	JJ
6745	5800	7	minutes	minute	NNS
6745	5800	8	.	.	.
6745	5801	1	This	this	DT
6745	5801	2	is	be	VBZ
6745	5801	3	a	a	DT
6745	5801	4	delicious	delicious	JJ
6745	5801	5	sauce	sauce	NN
6745	5801	6	,	,	,
6745	5801	7	and	and	CC
6745	5801	8	if	if	IN
6745	5801	9	well	well	RB
6745	5801	10	beaten	beat	VBN
6745	5801	11	,	,	,
6745	5801	12	and	and	CC
6745	5801	13	not	not	RB
6745	5801	14	kept	keep	VBN
6745	5801	15	in	in	IN
6745	5801	16	the	the	DT
6745	5801	17	hot	hot	JJ
6745	5801	18	water	water	NN
6745	5801	19	long	long	RB
6745	5801	20	enough	enough	RB
6745	5801	21	to	to	TO
6745	5801	22	melt	melt	VB
6745	5801	23	the	the	DT
6745	5801	24	sugar	sugar	NN
6745	5801	25	,	,	,
6745	5801	26	it	-PRON-	PRP
6745	5801	27	will	will	MD
6745	5801	28	be	be	VB
6745	5801	29	white	white	JJ
6745	5801	30	and	and	CC
6745	5801	31	foamy	foamy	JJ
6745	5801	32	all	all	RB
6745	5801	33	through	through	RB
6745	5801	34	.	.	.
6745	5802	1	Foaming	foam	VBG
6745	5802	2	Sauce	Sauce	NNP
6745	5802	3	.	.	.
6745	5803	1	One	one	CD
6745	5803	2	cupful	cupful	NN
6745	5803	3	of	of	IN
6745	5803	4	butter	butter	NN
6745	5803	5	,	,	,
6745	5803	6	two	two	CD
6745	5803	7	of	of	IN
6745	5803	8	powdered	powdered	JJ
6745	5803	9	sugar	sugar	NN
6745	5803	10	,	,	,
6745	5803	11	the	the	DT
6745	5803	12	whites	white	NNS
6745	5803	13	of	of	IN
6745	5803	14	two	two	CD
6745	5803	15	eggs	egg	NNS
6745	5803	16	,	,	,
6745	5803	17	five	five	CD
6745	5803	18	table	table	NN
6745	5803	19	-	-	HYPH
6745	5803	20	spoonfuls	spoonful	NNS
6745	5803	21	of	of	IN
6745	5803	22	wine	wine	NN
6745	5803	23	or	or	CC
6745	5803	24	three	three	CD
6745	5803	25	of	of	IN
6745	5803	26	brandy	brandy	NN
6745	5803	27	,	,	,
6745	5803	28	one	one	CD
6745	5803	29	-	-	HYPH
6745	5803	30	fourth	fourth	NN
6745	5803	31	of	of	IN
6745	5803	32	a	a	DT
6745	5803	33	tea-	tea-	NN
6745	5803	34	cupful	cupful	JJ
6745	5803	35	of	of	IN
6745	5803	36	_	_	NNP
6745	5803	37	boiling	boil	VBG
6745	5803	38	_	_	NNP
6745	5803	39	water	water	NN
6745	5803	40	.	.	.
6745	5804	1	Beat	beat	VB
6745	5804	2	the	the	DT
6745	5804	3	butter	butter	NN
6745	5804	4	to	to	IN
6745	5804	5	a	a	DT
6745	5804	6	cream	cream	NN
6745	5804	7	,	,	,
6745	5804	8	and	and	CC
6745	5804	9	gradually	gradually	RB
6745	5804	10	beat	beat	VBD
6745	5804	11	the	the	DT
6745	5804	12	sugar	sugar	NN
6745	5804	13	into	into	IN
6745	5804	14	it	-PRON-	PRP
6745	5804	15	.	.	.
6745	5805	1	Add	add	VB
6745	5805	2	the	the	DT
6745	5805	3	whites	white	NNS
6745	5805	4	of	of	IN
6745	5805	5	the	the	DT
6745	5805	6	eggs	egg	NNS
6745	5805	7	,	,	,
6745	5805	8	unbeaten	unbeaten	RB
6745	5805	9	,	,	,
6745	5805	10	one	one	CD
6745	5805	11	at	at	IN
6745	5805	12	a	a	DT
6745	5805	13	time	time	NN
6745	5805	14	,	,	,
6745	5805	15	and	and	CC
6745	5805	16	then	then	RB
6745	5805	17	the	the	DT
6745	5805	18	brandy	brandy	NN
6745	5805	19	or	or	CC
6745	5805	20	wine	wine	NN
6745	5805	21	.	.	.
6745	5806	1	When	when	WRB
6745	5806	2	all	all	DT
6745	5806	3	is	be	VBZ
6745	5806	4	a	a	DT
6745	5806	5	light	light	JJ
6745	5806	6	,	,	,
6745	5806	7	smooth	smooth	JJ
6745	5806	8	mass	mass	NN
6745	5806	9	,	,	,
6745	5806	10	add	add	VB
6745	5806	11	the	the	DT
6745	5806	12	water	water	NN
6745	5806	13	,	,	,
6745	5806	14	beating	beat	VBG
6745	5806	15	in	in	IN
6745	5806	16	a	a	DT
6745	5806	17	little	little	JJ
6745	5806	18	at	at	IN
6745	5806	19	a	a	DT
6745	5806	20	time	time	NN
6745	5806	21	.	.	.
6745	5807	1	Place	place	VB
6745	5807	2	the	the	DT
6745	5807	3	bowl	bowl	NN
6745	5807	4	in	in	IN
6745	5807	5	a	a	DT
6745	5807	6	basin	basin	NN
6745	5807	7	of	of	IN
6745	5807	8	hot	hot	JJ
6745	5807	9	water	water	NN
6745	5807	10	and	and	CC
6745	5807	11	stir	stir	VB
6745	5807	12	until	until	IN
6745	5807	13	smooth	smooth	JJ
6745	5807	14	and	and	CC
6745	5807	15	frothy	frothy	JJ
6745	5807	16	,	,	,
6745	5807	17	which	which	WDT
6745	5807	18	will	will	MD
6745	5807	19	be	be	VB
6745	5807	20	about	about	RB
6745	5807	21	two	two	CD
6745	5807	22	minutes	minute	NNS
6745	5807	23	.	.	.
6745	5808	1	This	this	DT
6745	5808	2	sauce	sauce	NN
6745	5808	3	is	be	VBZ
6745	5808	4	for	for	IN
6745	5808	5	rich	rich	JJ
6745	5808	6	puddings	pudding	NNS
6745	5808	7	.	.	.
6745	5809	1	German	german	JJ
6745	5809	2	Sauce	sauce	NN
6745	5809	3	.	.	.
6745	5810	1	One	one	CD
6745	5810	2	cupful	cupful	NN
6745	5810	3	of	of	IN
6745	5810	4	sugar	sugar	NN
6745	5810	5	,	,	,
6745	5810	6	half	half	PDT
6745	5810	7	a	a	DT
6745	5810	8	cupful	cupful	NN
6745	5810	9	of	of	IN
6745	5810	10	water	water	NN
6745	5810	11	,	,	,
6745	5810	12	three	three	CD
6745	5810	13	eggs	egg	NNS
6745	5810	14	,	,	,
6745	5810	15	one	one	CD
6745	5810	16	table-	table-	NN
6745	5810	17	spoonful	spoonful	JJ
6745	5810	18	of	of	IN
6745	5810	19	butter	butter	NN
6745	5810	20	,	,	,
6745	5810	21	three	three	CD
6745	5810	22	of	of	IN
6745	5810	23	brandy	brandy	NN
6745	5810	24	,	,	,
6745	5810	25	or	or	CC
6745	5810	26	a	a	DT
6745	5810	27	teaspoonful	teaspoonful	NN
6745	5810	28	of	of	IN
6745	5810	29	any	any	DT
6745	5810	30	extract	extract	NN
6745	5810	31	you	-PRON-	PRP
6745	5810	32	like	like	VBP
6745	5810	33	.	.	.
6745	5811	1	Put	put	VB
6745	5811	2	the	the	DT
6745	5811	3	sugar	sugar	NN
6745	5811	4	and	and	CC
6745	5811	5	water	water	NN
6745	5811	6	in	in	IN
6745	5811	7	a	a	DT
6745	5811	8	sauce	sauce	NN
6745	5811	9	-	-	HYPH
6745	5811	10	pan	pan	NN
6745	5811	11	and	and	CC
6745	5811	12	boil	boil	VB
6745	5811	13	for	for	IN
6745	5811	14	fifteen	fifteen	CD
6745	5811	15	minutes	minute	NNS
6745	5811	16	.	.	.
6745	5812	1	Beat	beat	VB
6745	5812	2	the	the	DT
6745	5812	3	yolks	yolk	NNS
6745	5812	4	of	of	IN
6745	5812	5	the	the	DT
6745	5812	6	eggs	egg	NNS
6745	5812	7	,	,	,
6745	5812	8	and	and	CC
6745	5812	9	stir	stir	VB
6745	5812	10	them	-PRON-	PRP
6745	5812	11	into	into	IN
6745	5812	12	the	the	DT
6745	5812	13	boiling	boiling	NN
6745	5812	14	syrup	syrup	NN
6745	5812	15	.	.	.
6745	5813	1	Put	put	VB
6745	5813	2	the	the	DT
6745	5813	3	basin	basin	NN
6745	5813	4	in	in	IN
6745	5813	5	another	another	DT
6745	5813	6	of	of	IN
6745	5813	7	hot	hot	JJ
6745	5813	8	water	water	NN
6745	5813	9	and	and	CC
6745	5813	10	beat	beat	VBD
6745	5813	11	the	the	DT
6745	5813	12	mixture	mixture	NN
6745	5813	13	with	with	IN
6745	5813	14	the	the	DT
6745	5813	15	whisk	whisk	NN
6745	5813	16	until	until	IN
6745	5813	17	it	-PRON-	PRP
6745	5813	18	begins	begin	VBZ
6745	5813	19	to	to	TO
6745	5813	20	thicken	thicken	VB
6745	5813	21	;	;	:
6745	5813	22	then	then	RB
6745	5813	23	add	add	VB
6745	5813	24	the	the	DT
6745	5813	25	butter	butter	NN
6745	5813	26	,	,	,
6745	5813	27	the	the	DT
6745	5813	28	whites	white	NNS
6745	5813	29	of	of	IN
6745	5813	30	the	the	DT
6745	5813	31	eggs	egg	NNS
6745	5813	32	,	,	,
6745	5813	33	beaten	beat	VBN
6745	5813	34	to	to	IN
6745	5813	35	a	a	DT
6745	5813	36	stiff	stiff	JJ
6745	5813	37	froth	froth	NN
6745	5813	38	,	,	,
6745	5813	39	and	and	CC
6745	5813	40	the	the	DT
6745	5813	41	brandy	brandy	NN
6745	5813	42	.	.	.
6745	5814	1	Stir	stir	VB
6745	5814	2	one	one	CD
6745	5814	3	minute	minute	NN
6745	5814	4	longer	long	RBR
6745	5814	5	,	,	,
6745	5814	6	and	and	CC
6745	5814	7	serve	serve	VB
6745	5814	8	.	.	.
6745	5815	1	German	german	JJ
6745	5815	2	Sauce	Sauce	NNP
6745	5815	3	,	,	,
6745	5815	4	No	no	UH
6745	5815	5	.	.	.
6745	5816	1	2	2	LS
6745	5816	2	.	.	.
6745	5817	1	The	the	DT
6745	5817	2	yolks	yolk	NNS
6745	5817	3	of	of	IN
6745	5817	4	five	five	CD
6745	5817	5	and	and	CC
6745	5817	6	whites	white	NNS
6745	5817	7	of	of	IN
6745	5817	8	three	three	CD
6745	5817	9	eggs	egg	NNS
6745	5817	10	,	,	,
6745	5817	11	one	one	CD
6745	5817	12	cupful	cupful	NN
6745	5817	13	of	of	IN
6745	5817	14	powdered	powdered	JJ
6745	5817	15	sugar	sugar	NN
6745	5817	16	,	,	,
6745	5817	17	one	one	CD
6745	5817	18	pint	pint	NN
6745	5817	19	of	of	IN
6745	5817	20	cream	cream	NN
6745	5817	21	,	,	,
6745	5817	22	and	and	CC
6745	5817	23	any	any	DT
6745	5817	24	flavor	flavor	NN
6745	5817	25	you	-PRON-	PRP
6745	5817	26	choose	choose	VBP
6745	5817	27	.	.	.
6745	5818	1	Beat	beat	VB
6745	5818	2	together	together	RB
6745	5818	3	the	the	DT
6745	5818	4	yolks	yolk	NNS
6745	5818	5	of	of	IN
6745	5818	6	the	the	DT
6745	5818	7	eggs	egg	NNS
6745	5818	8	and	and	CC
6745	5818	9	the	the	DT
6745	5818	10	sugar	sugar	NN
6745	5818	11	,	,	,
6745	5818	12	and	and	CC
6745	5818	13	add	add	VB
6745	5818	14	the	the	DT
6745	5818	15	cream	cream	NN
6745	5818	16	.	.	.
6745	5819	1	Put	put	VB
6745	5819	2	this	this	DT
6745	5819	3	mixture	mixture	NN
6745	5819	4	in	in	IN
6745	5819	5	the	the	DT
6745	5819	6	double	double	JJ
6745	5819	7	boiler	boiler	NN
6745	5819	8	(	(	-LRB-
6745	5819	9	having	have	VBG
6745	5819	10	first	first	RB
6745	5819	11	beaten	beat	VBN
6745	5819	12	the	the	DT
6745	5819	13	whites	white	NNS
6745	5819	14	to	to	IN
6745	5819	15	a	a	DT
6745	5819	16	stiff	stiff	JJ
6745	5819	17	froth	froth	NN
6745	5819	18	)	)	-RRB-
6745	5819	19	,	,	,
6745	5819	20	and	and	CC
6745	5819	21	stir	stir	VB
6745	5819	22	until	until	IN
6745	5819	23	it	-PRON-	PRP
6745	5819	24	begins	begin	VBZ
6745	5819	25	to	to	TO
6745	5819	26	thicken	thicken	VB
6745	5819	27	;	;	:
6745	5819	28	then	then	RB
6745	5819	29	add	add	VB
6745	5819	30	the	the	DT
6745	5819	31	whites	white	NNS
6745	5819	32	and	and	CC
6745	5819	33	seasoning	seasoning	NN
6745	5819	34	.	.	.
6745	5820	1	Beat	beat	VB
6745	5820	2	thoroughly	thoroughly	RB
6745	5820	3	,	,	,
6745	5820	4	and	and	CC
6745	5820	5	serve	serve	VB
6745	5820	6	.	.	.
6745	5821	1	Lemon	Lemon	NNP
6745	5821	2	Sauce	Sauce	NNP
6745	5821	3	.	.	.
6745	5822	1	One	one	CD
6745	5822	2	cupful	cupful	NN
6745	5822	3	of	of	IN
6745	5822	4	sugar	sugar	NN
6745	5822	5	,	,	,
6745	5822	6	half	half	PDT
6745	5822	7	a	a	DT
6745	5822	8	cupful	cupful	NN
6745	5822	9	of	of	IN
6745	5822	10	water	water	NN
6745	5822	11	,	,	,
6745	5822	12	the	the	DT
6745	5822	13	rind	rind	NN
6745	5822	14	and	and	CC
6745	5822	15	juice	juice	NN
6745	5822	16	of	of	IN
6745	5822	17	two	two	CD
6745	5822	18	lemons	lemon	NNS
6745	5822	19	,	,	,
6745	5822	20	the	the	DT
6745	5822	21	yolks	yolk	NNS
6745	5822	22	of	of	IN
6745	5822	23	three	three	CD
6745	5822	24	eggs	egg	NNS
6745	5822	25	.	.	.
6745	5823	1	Boil	boil	VB
6745	5823	2	together	together	RB
6745	5823	3	the	the	DT
6745	5823	4	sugar	sugar	NN
6745	5823	5	,	,	,
6745	5823	6	water	water	NN
6745	5823	7	,	,	,
6745	5823	8	lemon	lemon	NN
6745	5823	9	juice	juice	NN
6745	5823	10	and	and	CC
6745	5823	11	grated	grate	VBD
6745	5823	12	rind	rind	NN
6745	5823	13	for	for	IN
6745	5823	14	twenty	twenty	CD
6745	5823	15	minutes	minute	NNS
6745	5823	16	.	.	.
6745	5824	1	Beat	beat	VB
6745	5824	2	the	the	DT
6745	5824	3	yolks	yolk	NNS
6745	5824	4	of	of	IN
6745	5824	5	the	the	DT
6745	5824	6	eggs	egg	NNS
6745	5824	7	.	.	.
6745	5825	1	Put	put	VB
6745	5825	2	the	the	DT
6745	5825	3	basin	basin	NN
6745	5825	4	containing	contain	VBG
6745	5825	5	the	the	DT
6745	5825	6	boiling	boiling	NN
6745	5825	7	syrup	syrup	NN
6745	5825	8	in	in	IN
6745	5825	9	another	another	DT
6745	5825	10	of	of	IN
6745	5825	11	boiling	boil	VBG
6745	5825	12	water	water	NN
6745	5825	13	.	.	.
6745	5826	1	Stir	stir	VB
6745	5826	2	the	the	DT
6745	5826	3	yolks	yolk	NNS
6745	5826	4	of	of	IN
6745	5826	5	the	the	DT
6745	5826	6	eggs	egg	NNS
6745	5826	7	into	into	IN
6745	5826	8	this	this	DT
6745	5826	9	,	,	,
6745	5826	10	and	and	CC
6745	5826	11	beat	beat	VBD
6745	5826	12	rapidly	rapidly	RB
6745	5826	13	for	for	IN
6745	5826	14	three	three	CD
6745	5826	15	minutes	minute	NNS
6745	5826	16	.	.	.
6745	5827	1	Take	take	VB
6745	5827	2	up	up	RP
6745	5827	3	the	the	DT
6745	5827	4	sauce	sauce	NN
6745	5827	5	-	-	HYPH
6745	5827	6	pan	pan	NN
6745	5827	7	and	and	CC
6745	5827	8	continue	continue	VB
6745	5827	9	the	the	DT
6745	5827	10	beating	beating	NN
6745	5827	11	for	for	IN
6745	5827	12	five	five	CD
6745	5827	13	minutes	minute	NNS
6745	5827	14	;	;	:
6745	5827	15	then	then	RB
6745	5827	16	serve	serve	VB
6745	5827	17	.	.	.
6745	5828	1	Cream	Cream	NNP
6745	5828	2	Sauce	Sauce	NNP
6745	5828	3	.	.	.
6745	5829	1	One	one	CD
6745	5829	2	cupful	cupful	NN
6745	5829	3	of	of	IN
6745	5829	4	powdered	powdered	JJ
6745	5829	5	sugar	sugar	NN
6745	5829	6	,	,	,
6745	5829	7	one	one	CD
6745	5829	8	egg	egg	NN
6745	5829	9	,	,	,
6745	5829	10	two	two	CD
6745	5829	11	cupfuls	cupful	NNS
6745	5829	12	of	of	IN
6745	5829	13	whipped	whip	VBN
6745	5829	14	cream	cream	NN
6745	5829	15	.	.	.
6745	5830	1	Beat	beat	VB
6745	5830	2	the	the	DT
6745	5830	3	white	white	NN
6745	5830	4	of	of	IN
6745	5830	5	the	the	DT
6745	5830	6	egg	egg	NN
6745	5830	7	to	to	IN
6745	5830	8	a	a	DT
6745	5830	9	stiff	stiff	JJ
6745	5830	10	froth	froth	NN
6745	5830	11	.	.	.
6745	5831	1	Add	add	VB
6745	5831	2	the	the	DT
6745	5831	3	yolk	yolk	NN
6745	5831	4	and	and	CC
6745	5831	5	sugar	sugar	NN
6745	5831	6	,	,	,
6745	5831	7	and	and	CC
6745	5831	8	beat	beat	VBD
6745	5831	9	well	well	RB
6745	5831	10	.	.	.
6745	5832	1	Flavor	flavor	NN
6745	5832	2	with	with	IN
6745	5832	3	vanilla	vanilla	NN
6745	5832	4	,	,	,
6745	5832	5	lemon	lemon	NN
6745	5832	6	or	or	CC
6745	5832	7	wine	wine	NN
6745	5832	8	,	,	,
6745	5832	9	and	and	CC
6745	5832	10	add	add	VB
6745	5832	11	the	the	DT
6745	5832	12	cream	cream	NN
6745	5832	13	last	last	JJ
6745	5832	14	of	of	IN
6745	5832	15	all	all	DT
6745	5832	16	.	.	.
6745	5833	1	This	this	DT
6745	5833	2	sauce	sauce	NN
6745	5833	3	is	be	VBZ
6745	5833	4	excellent	excellent	JJ
6745	5833	5	for	for	IN
6745	5833	6	a	a	DT
6745	5833	7	light	light	JJ
6745	5833	8	pudding	pudding	NN
6745	5833	9	.	.	.
6745	5834	1	Vanilla	Vanilla	NNP
6745	5834	2	Sauce	Sauce	NNP
6745	5834	3	.	.	.
6745	5835	1	The	the	DT
6745	5835	2	whites	white	NNS
6745	5835	3	of	of	IN
6745	5835	4	two	two	CD
6745	5835	5	eggs	egg	NNS
6745	5835	6	and	and	CC
6745	5835	7	the	the	DT
6745	5835	8	yolk	yolk	NNP
6745	5835	9	of	of	IN
6745	5835	10	one	one	CD
6745	5835	11	,	,	,
6745	5835	12	half	half	PDT
6745	5835	13	a	a	DT
6745	5835	14	cupful	cupful	NN
6745	5835	15	of	of	IN
6745	5835	16	powdered	powdered	JJ
6745	5835	17	sugar	sugar	NN
6745	5835	18	,	,	,
6745	5835	19	one	one	CD
6745	5835	20	teaspoonful	teaspoonful	NN
6745	5835	21	of	of	IN
6745	5835	22	vanilla	vanilla	NN
6745	5835	23	,	,	,
6745	5835	24	three	three	CD
6745	5835	25	table	table	NN
6745	5835	26	-	-	HYPH
6745	5835	27	spoonfuls	spoonful	NNS
6745	5835	28	of	of	IN
6745	5835	29	milk	milk	NN
6745	5835	30	.	.	.
6745	5836	1	Beat	beat	VB
6745	5836	2	the	the	DT
6745	5836	3	whites	white	NNS
6745	5836	4	of	of	IN
6745	5836	5	the	the	DT
6745	5836	6	eggs	egg	NNS
6745	5836	7	to	to	IN
6745	5836	8	a	a	DT
6745	5836	9	stiff	stiff	JJ
6745	5836	10	froth	froth	NN
6745	5836	11	,	,	,
6745	5836	12	next	next	JJ
6745	5836	13	beat	beat	NN
6745	5836	14	in	in	IN
6745	5836	15	the	the	DT
6745	5836	16	sugar	sugar	NN
6745	5836	17	,	,	,
6745	5836	18	and	and	CC
6745	5836	19	then	then	RB
6745	5836	20	the	the	DT
6745	5836	21	yolk	yolk	NN
6745	5836	22	of	of	IN
6745	5836	23	the	the	DT
6745	5836	24	egg	egg	NN
6745	5836	25	and	and	CC
6745	5836	26	the	the	DT
6745	5836	27	seasoning	seasoning	NN
6745	5836	28	.	.	.
6745	5837	1	Serve	serve	VB
6745	5837	2	immediately	immediately	RB
6745	5837	3	.	.	.
6745	5838	1	This	this	DT
6745	5838	2	sauce	sauce	NN
6745	5838	3	is	be	VBZ
6745	5838	4	for	for	IN
6745	5838	5	light	light	JJ
6745	5838	6	puddings	pudding	NNS
6745	5838	7	.	.	.
6745	5839	1	Molasses	Molasses	NNP
6745	5839	2	Sauce	Sauce	NNP
6745	5839	3	.	.	.
6745	5840	1	One	one	CD
6745	5840	2	cupful	cupful	NN
6745	5840	3	of	of	IN
6745	5840	4	molasses	molasse	NNS
6745	5840	5	,	,	,
6745	5840	6	half	half	PDT
6745	5840	7	a	a	DT
6745	5840	8	cupful	cupful	NN
6745	5840	9	of	of	IN
6745	5840	10	water	water	NN
6745	5840	11	,	,	,
6745	5840	12	one	one	CD
6745	5840	13	table	table	NN
6745	5840	14	-	-	HYPH
6745	5840	15	spoonful	spoonful	JJ
6745	5840	16	of	of	IN
6745	5840	17	butter	butter	NN
6745	5840	18	,	,	,
6745	5840	19	a	a	DT
6745	5840	20	little	little	JJ
6745	5840	21	cinnamon	cinnamon	NN
6745	5840	22	or	or	CC
6745	5840	23	nutmeg	nutmeg	NN
6745	5840	24	(	(	-LRB-
6745	5840	25	about	about	RB
6745	5840	26	half	half	PDT
6745	5840	27	a	a	DT
6745	5840	28	teaspoonful	teaspoonful	JJ
6745	5840	29	)	)	-RRB-
6745	5840	30	,	,	,
6745	5840	31	one-	one-	XX
6745	5840	32	fourth	fourth	JJ
6745	5840	33	of	of	IN
6745	5840	34	a	a	DT
6745	5840	35	teaspoonful	teaspoonful	NN
6745	5840	36	of	of	IN
6745	5840	37	salt	salt	NN
6745	5840	38	,	,	,
6745	5840	39	three	three	CD
6745	5840	40	table	table	NN
6745	5840	41	-	-	HYPH
6745	5840	42	spoonfuls	spoonful	NNS
6745	5840	43	of	of	IN
6745	5840	44	vinegar	vinegar	NN
6745	5840	45	.	.	.
6745	5841	1	Boil	boil	VB
6745	5841	2	all	all	RB
6745	5841	3	together	together	RB
6745	5841	4	for	for	IN
6745	5841	5	twenty	twenty	CD
6745	5841	6	minutes	minute	NNS
6745	5841	7	.	.	.
6745	5842	1	The	the	DT
6745	5842	2	juice	juice	NN
6745	5842	3	of	of	IN
6745	5842	4	a	a	DT
6745	5842	5	lemon	lemon	NN
6745	5842	6	can	can	MD
6745	5842	7	be	be	VB
6745	5842	8	used	use	VBN
6745	5842	9	instead	instead	RB
6745	5842	10	of	of	IN
6745	5842	11	the	the	DT
6745	5842	12	vinegar	vinegar	NN
6745	5842	13	.	.	.
6745	5843	1	This	this	DT
6745	5843	2	sauce	sauce	NN
6745	5843	3	is	be	VBZ
6745	5843	4	nice	nice	JJ
6745	5843	5	for	for	IN
6745	5843	6	apple	apple	NN
6745	5843	7	or	or	CC
6745	5843	8	rice	rice	NN
6745	5843	9	puddings	pudding	NNS
6745	5843	10	.	.	.
6745	5844	1	Caramel	Caramel	NNP
6745	5844	2	Sauce	Sauce	NNP
6745	5844	3	.	.	.
6745	5845	1	Put	put	VB
6745	5845	2	one	one	CD
6745	5845	3	cupful	cupful	NN
6745	5845	4	of	of	IN
6745	5845	5	sugar	sugar	NN
6745	5845	6	in	in	IN
6745	5845	7	a	a	DT
6745	5845	8	small	small	JJ
6745	5845	9	frying	frying	NN
6745	5845	10	-	-	HYPH
6745	5845	11	pan	pan	NN
6745	5845	12	and	and	CC
6745	5845	13	stir	stir	VB
6745	5845	14	on	on	IN
6745	5845	15	the	the	DT
6745	5845	16	fire	fire	NN
6745	5845	17	until	until	IN
6745	5845	18	a	a	DT
6745	5845	19	dark	dark	JJ
6745	5845	20	brown	brown	NN
6745	5845	21	,	,	,
6745	5845	22	if	if	IN
6745	5845	23	you	-PRON-	PRP
6745	5845	24	like	like	VBP
6745	5845	25	a	a	DT
6745	5845	26	strong	strong	JJ
6745	5845	27	caramel	caramel	NN
6745	5845	28	flavor	flavor	NN
6745	5845	29	,	,	,
6745	5845	30	or	or	CC
6745	5845	31	till	till	IN
6745	5845	32	a	a	DT
6745	5845	33	light	light	JJ
6745	5845	34	brown	brown	NN
6745	5845	35	,	,	,
6745	5845	36	if	if	IN
6745	5845	37	you	-PRON-	PRP
6745	5845	38	like	like	IN
6745	5845	39	a	a	DT
6745	5845	40	delicate	delicate	JJ
6745	5845	41	flavor	flavor	NN
6745	5845	42	.	.	.
6745	5846	1	Add	add	VB
6745	5846	2	a	a	DT
6745	5846	3	cupful	cupful	NN
6745	5846	4	of	of	IN
6745	5846	5	boiling	boil	VBG
6745	5846	6	water	water	NN
6745	5846	7	,	,	,
6745	5846	8	and	and	CC
6745	5846	9	simmer	simmer	JJ
6745	5846	10	fifteen	fifteen	CD
6745	5846	11	minutes	minute	NNS
6745	5846	12	.	.	.
6745	5847	1	Set	Set	VBN
6745	5847	2	away	away	RB
6745	5847	3	to	to	IN
6745	5847	4	cool	cool	JJ
6745	5847	5	.	.	.
6745	5848	1	Quince	Quince	NNP
6745	5848	2	Sauce	Sauce	NNP
6745	5848	3	.	.	.
6745	5849	1	One	one	CD
6745	5849	2	cupful	cupful	NN
6745	5849	3	of	of	IN
6745	5849	4	quince	quince	NNP
6745	5849	5	preserve	preserve	NNP
6745	5849	6	,	,	,
6745	5849	7	one	one	CD
6745	5849	8	of	of	IN
6745	5849	9	milk	milk	NN
6745	5849	10	,	,	,
6745	5849	11	one	one	CD
6745	5849	12	table	table	NN
6745	5849	13	-	-	HYPH
6745	5849	14	spoonful	spoonful	JJ
6745	5849	15	of	of	IN
6745	5849	16	corn	corn	NN
6745	5849	17	-	-	HYPH
6745	5849	18	starch	starch	NN
6745	5849	19	,	,	,
6745	5849	20	half	half	PDT
6745	5849	21	a	a	DT
6745	5849	22	cupful	cupful	NN
6745	5849	23	of	of	IN
6745	5849	24	sugar	sugar	NN
6745	5849	25	.	.	.
6745	5850	1	Mix	mix	VB
6745	5850	2	the	the	DT
6745	5850	3	corn	corn	NN
6745	5850	4	-	-	HYPH
6745	5850	5	starch	starch	NN
6745	5850	6	with	with	IN
6745	5850	7	a	a	DT
6745	5850	8	little	little	JJ
6745	5850	9	of	of	IN
6745	5850	10	the	the	DT
6745	5850	11	cold	cold	JJ
6745	5850	12	milk	milk	NN
6745	5850	13	,	,	,
6745	5850	14	and	and	CC
6745	5850	15	put	put	VBD
6745	5850	16	the	the	DT
6745	5850	17	remainder	remainder	NN
6745	5850	18	in	in	IN
6745	5850	19	the	the	DT
6745	5850	20	double	double	JJ
6745	5850	21	boiler	boiler	NN
6745	5850	22	.	.	.
6745	5851	1	When	when	WRB
6745	5851	2	it	-PRON-	PRP
6745	5851	3	boils	boil	VBZ
6745	5851	4	,	,	,
6745	5851	5	stir	stir	VB
6745	5851	6	in	in	IN
6745	5851	7	the	the	DT
6745	5851	8	corn	corn	NN
6745	5851	9	-	-	HYPH
6745	5851	10	starch	starch	NN
6745	5851	11	,	,	,
6745	5851	12	and	and	CC
6745	5851	13	cook	cook	VB
6745	5851	14	ten	ten	CD
6745	5851	15	minutes	minute	NNS
6745	5851	16	;	;	:
6745	5851	17	then	then	RB
6745	5851	18	add	add	VB
6745	5851	19	the	the	DT
6745	5851	20	sugar	sugar	NN
6745	5851	21	and	and	CC
6745	5851	22	the	the	DT
6745	5851	23	preserve	preserve	NN
6745	5851	24	,	,	,
6745	5851	25	mashed	mash	VBD
6745	5851	26	fine	fine	RB
6745	5851	27	.	.	.
6745	5852	1	Cook	cook	VB
6745	5852	2	ten	ten	CD
6745	5852	3	minutes	minute	NNS
6745	5852	4	longer	long	RBR
6745	5852	5	and	and	CC
6745	5852	6	rub	rub	VB
6745	5852	7	through	through	RP
6745	5852	8	a	a	DT
6745	5852	9	strainer	strainer	NN
6745	5852	10	.	.	.
6745	5853	1	This	this	DT
6745	5853	2	sauce	sauce	NN
6745	5853	3	is	be	VBZ
6745	5853	4	usually	usually	RB
6745	5853	5	served	serve	VBN
6745	5853	6	cold	cold	JJ
6745	5853	7	,	,	,
6745	5853	8	but	but	CC
6745	5853	9	when	when	WRB
6745	5853	10	used	use	VBN
6745	5853	11	with	with	IN
6745	5853	12	hot	hot	JJ
6745	5853	13	pudding	pudding	NN
6745	5853	14	,	,	,
6745	5853	15	it	-PRON-	PRP
6745	5853	16	too	too	RB
6745	5853	17	should	should	MD
6745	5853	18	be	be	VB
6745	5853	19	hot	hot	JJ
6745	5853	20	.	.	.
6745	5854	1	Apricot	Apricot	NNP
6745	5854	2	Sauce	Sauce	NNP
6745	5854	3	.	.	.
6745	5855	1	One	one	CD
6745	5855	2	cupful	cupful	NN
6745	5855	3	of	of	IN
6745	5855	4	canned	can	VBN
6745	5855	5	apricot	apricot	NNP
6745	5855	6	,	,	,
6745	5855	7	one	one	CD
6745	5855	8	of	of	IN
6745	5855	9	sugar	sugar	NN
6745	5855	10	,	,	,
6745	5855	11	one	one	CD
6745	5855	12	of	of	IN
6745	5855	13	milk	milk	NN
6745	5855	14	,	,	,
6745	5855	15	one	one	CD
6745	5855	16	table-	table-	NN
6745	5855	17	spoonful	spoonful	JJ
6745	5855	18	of	of	IN
6745	5855	19	corn	corn	NN
6745	5855	20	-	-	HYPH
6745	5855	21	starch	starch	NN
6745	5855	22	,	,	,
6745	5855	23	half	half	PDT
6745	5855	24	a	a	DT
6745	5855	25	cupful	cupful	NN
6745	5855	26	of	of	IN
6745	5855	27	water	water	NN
6745	5855	28	.	.	.
6745	5856	1	Put	put	VB
6745	5856	2	the	the	DT
6745	5856	3	milk	milk	NN
6745	5856	4	in	in	IN
6745	5856	5	the	the	DT
6745	5856	6	double	double	JJ
6745	5856	7	boiler	boiler	NN
6745	5856	8	.	.	.
6745	5857	1	Mix	mix	VB
6745	5857	2	the	the	DT
6745	5857	3	corn	corn	NN
6745	5857	4	-	-	HYPH
6745	5857	5	starch	starch	NN
6745	5857	6	with	with	IN
6745	5857	7	a	a	DT
6745	5857	8	few	few	JJ
6745	5857	9	spoonfuls	spoonful	NNS
6745	5857	10	of	of	IN
6745	5857	11	cold	cold	JJ
6745	5857	12	milk	milk	NN
6745	5857	13	,	,	,
6745	5857	14	and	and	CC
6745	5857	15	stir	stir	VB
6745	5857	16	into	into	IN
6745	5857	17	the	the	DT
6745	5857	18	boiling	boiling	NN
6745	5857	19	milk	milk	NN
6745	5857	20	.	.	.
6745	5858	1	Cook	cook	VB
6745	5858	2	ten	ten	CD
6745	5858	3	minutes	minute	NNS
6745	5858	4	.	.	.
6745	5859	1	Boil	Boil	NNP
6745	5859	2	the	the	DT
6745	5859	3	sugar	sugar	NN
6745	5859	4	and	and	CC
6745	5859	5	water	water	NN
6745	5859	6	together	together	RB
6745	5859	7	for	for	IN
6745	5859	8	twenty	twenty	CD
6745	5859	9	minutes	minute	NNS
6745	5859	10	.	.	.
6745	5860	1	Rub	rub	VB
6745	5860	2	the	the	DT
6745	5860	3	apricot	apricot	NNP
6745	5860	4	through	through	IN
6745	5860	5	a	a	DT
6745	5860	6	sieve	sieve	NN
6745	5860	7	,	,	,
6745	5860	8	and	and	CC
6745	5860	9	stir	stir	VB
6745	5860	10	it	-PRON-	PRP
6745	5860	11	into	into	IN
6745	5860	12	the	the	DT
6745	5860	13	syrup	syrup	NN
6745	5860	14	.	.	.
6745	5861	1	Beat	beat	VB
6745	5861	2	well	well	RB
6745	5861	3	,	,	,
6745	5861	4	and	and	CC
6745	5861	5	then	then	RB
6745	5861	6	beat	beat	VBD
6745	5861	7	in	in	IN
6745	5861	8	the	the	DT
6745	5861	9	boiled	boil	VBN
6745	5861	10	milk	milk	NN
6745	5861	11	and	and	CC
6745	5861	12	corn	corn	NN
6745	5861	13	-	-	HYPH
6745	5861	14	starch	starch	NN
6745	5861	15	.	.	.
6745	5862	1	Place	place	VB
6745	5862	2	the	the	DT
6745	5862	3	sauce	sauce	NN
6745	5862	4	-	-	HYPH
6745	5862	5	pan	pan	NN
6745	5862	6	in	in	IN
6745	5862	7	a	a	DT
6745	5862	8	dish	dish	NN
6745	5862	9	of	of	IN
6745	5862	10	cold	cold	JJ
6745	5862	11	water	water	NN
6745	5862	12	and	and	CC
6745	5862	13	stir	stir	VB
6745	5862	14	for	for	IN
6745	5862	15	about	about	RB
6745	5862	16	eight	eight	CD
6745	5862	17	minutes	minute	NNS
6745	5862	18	.	.	.
6745	5863	1	Set	Set	VBN
6745	5863	2	away	away	RB
6745	5863	3	to	to	IN
6745	5863	4	cool	cool	JJ
6745	5863	5	.	.	.
6745	5864	1	If	if	IN
6745	5864	2	you	-PRON-	PRP
6745	5864	3	have	have	VBP
6745	5864	4	cream	cream	NN
6745	5864	5	,	,	,
6745	5864	6	use	use	VB
6745	5864	7	it	-PRON-	PRP
6745	5864	8	instead	instead	RB
6745	5864	9	of	of	IN
6745	5864	10	the	the	DT
6745	5864	11	milk	milk	NN
6745	5864	12	.	.	.
6745	5865	1	All	all	DT
6745	5865	2	kinds	kind	NNS
6745	5865	3	of	of	IN
6745	5865	4	fruit	fruit	NN
6745	5865	5	can	can	MD
6745	5865	6	be	be	VB
6745	5865	7	used	use	VBN
6745	5865	8	in	in	IN
6745	5865	9	pudding	pudding	JJ
6745	5865	10	sauces	sauce	NNS
6745	5865	11	by	by	IN
6745	5865	12	following	follow	VBG
6745	5865	13	this	this	DT
6745	5865	14	rule	rule	NN
6745	5865	15	.	.	.
6745	5866	1	If	if	IN
6745	5866	2	the	the	DT
6745	5866	3	fruit	fruit	NN
6745	5866	4	is	be	VBZ
6745	5866	5	preserved	preserve	VBN
6745	5866	6	,	,	,
6745	5866	7	use	use	VBP
6745	5866	8	less	less	JJR
6745	5866	9	sugar	sugar	NN
6745	5866	10	;	;	:
6745	5866	11	and	and	CC
6745	5866	12	if	if	IN
6745	5866	13	very	very	RB
6745	5866	14	acid	acid	JJ
6745	5866	15	,	,	,
6745	5866	16	use	use	VB
6745	5866	17	more	more	JJR
6745	5866	18	.	.	.
6745	5867	1	If	if	IN
6745	5867	2	it	-PRON-	PRP
6745	5867	3	is	be	VBZ
6745	5867	4	necessary	necessary	JJ
6745	5867	5	to	to	TO
6745	5867	6	make	make	VB
6745	5867	7	the	the	DT
6745	5867	8	wine	wine	NN
6745	5867	9	,	,	,
6745	5867	10	creamy	creamy	JJ
6745	5867	11	or	or	CC
6745	5867	12	foamy	foamy	JJ
6745	5867	13	sauce	sauce	NN
6745	5867	14	any	any	DT
6745	5867	15	considerable	considerable	JJ
6745	5867	16	time	time	NN
6745	5867	17	before	before	IN
6745	5867	18	dinner	dinner	NN
6745	5867	19	,	,	,
6745	5867	20	do	do	VBP
6745	5867	21	not	not	RB
6745	5867	22	add	add	VB
6745	5867	23	the	the	DT
6745	5867	24	hot	hot	JJ
6745	5867	25	water	water	NN
6745	5867	26	or	or	CC
6745	5867	27	hot	hot	JJ
6745	5867	28	wine	wine	NN
6745	5867	29	,	,	,
6745	5867	30	and	and	CC
6745	5867	31	do	do	VBP
6745	5867	32	not	not	RB
6745	5867	33	place	place	VB
6745	5867	34	the	the	DT
6745	5867	35	bowl	bowl	NN
6745	5867	36	in	in	IN
6745	5867	37	hot	hot	JJ
6745	5867	38	water	water	NN
6745	5867	39	,	,	,
6745	5867	40	until	until	IN
6745	5867	41	serving	serve	VBG
6745	5867	42	time	time	NN
6745	5867	43	.	.	.
6745	5868	1	The	the	DT
6745	5868	2	vanilla	vanilla	NN
6745	5868	3	and	and	CC
6745	5868	4	cream	cream	NN
6745	5868	5	sauces	sauce	NNS
6745	5868	6	are	be	VBP
6745	5868	7	spoiled	spoil	VBN
6745	5868	8	by	by	IN
6745	5868	9	standing	stand	VBG
6745	5868	10	after	after	IN
6745	5868	11	being	be	VBG
6745	5868	12	made	make	VBN
6745	5868	13	.	.	.
6745	5869	1	DESSERT	DESSERT	NNP
6745	5869	2	.	.	.
6745	5870	1	Blanc	Blanc	NNP
6745	5870	2	-	-	HYPH
6745	5870	3	Mange	Mange	NNP
6745	5870	4	Made	make	VBD
6745	5870	5	with	with	IN
6745	5870	6	Sea	Sea	NNP
6745	5870	7	Moss	Moss	NNP
6745	5870	8	Farina	Farina	NNP
6745	5870	9	.	.	.
6745	5871	1	One	one	CD
6745	5871	2	quart	quart	NN
6745	5871	3	of	of	IN
6745	5871	4	milk	milk	NN
6745	5871	5	,	,	,
6745	5871	6	one	one	CD
6745	5871	7	level	level	NN
6745	5871	8	table	table	NN
6745	5871	9	-	-	HYPH
6745	5871	10	spoonful	spoonful	JJ
6745	5871	11	of	of	IN
6745	5871	12	sea	sea	NNP
6745	5871	13	moss	moss	NNP
6745	5871	14	farina	farina	NNP
6745	5871	15	,	,	,
6745	5871	16	half	half	PDT
6745	5871	17	a	a	DT
6745	5871	18	teaspoonful	teaspoonful	NN
6745	5871	19	of	of	IN
6745	5871	20	salt	salt	NN
6745	5871	21	,	,	,
6745	5871	22	three	three	CD
6745	5871	23	table	table	NN
6745	5871	24	-	-	HYPH
6745	5871	25	spoonfuls	spoonful	NNS
6745	5871	26	of	of	IN
6745	5871	27	sugar	sugar	NN
6745	5871	28	,	,	,
6745	5871	29	one	one	CD
6745	5871	30	teaspoonful	teaspoonful	NN
6745	5871	31	of	of	IN
6745	5871	32	flavor	flavor	NN
6745	5871	33	.	.	.
6745	5872	1	Put	put	VB
6745	5872	2	the	the	DT
6745	5872	3	milk	milk	NN
6745	5872	4	in	in	IN
6745	5872	5	the	the	DT
6745	5872	6	double	double	JJ
6745	5872	7	boiler	boiler	NN
6745	5872	8	and	and	CC
6745	5872	9	sprinkle	sprinkle	VB
6745	5872	10	the	the	DT
6745	5872	11	farina	farina	NN
6745	5872	12	into	into	IN
6745	5872	13	it	-PRON-	PRP
6745	5872	14	,	,	,
6745	5872	15	stirring	stir	VBG
6745	5872	16	all	all	PDT
6745	5872	17	the	the	DT
6745	5872	18	while	while	NN
6745	5872	19	.	.	.
6745	5873	1	Let	let	VB
6745	5873	2	this	this	DT
6745	5873	3	heat	heat	NN
6745	5873	4	slowly	slowly	RB
6745	5873	5	.	.	.
6745	5874	1	Stir	stir	VB
6745	5874	2	often	often	RB
6745	5874	3	.	.	.
6745	5875	1	When	when	WRB
6745	5875	2	it	-PRON-	PRP
6745	5875	3	boils	boil	VBZ
6745	5875	4	up	up	RP
6745	5875	5	,	,	,
6745	5875	6	and	and	CC
6745	5875	7	looks	look	VBZ
6745	5875	8	white	white	JJ
6745	5875	9	,	,	,
6745	5875	10	add	add	VB
6745	5875	11	the	the	DT
6745	5875	12	sugar	sugar	NN
6745	5875	13	,	,	,
6745	5875	14	salt	salt	NN
6745	5875	15	and	and	CC
6745	5875	16	flavor	flavor	NN
6745	5875	17	.	.	.
6745	5876	1	Strain	strain	VB
6745	5876	2	,	,	,
6745	5876	3	and	and	CC
6745	5876	4	turn	turn	VB
6745	5876	5	into	into	IN
6745	5876	6	a	a	DT
6745	5876	7	mould	mould	NN
6745	5876	8	that	that	WDT
6745	5876	9	has	have	VBZ
6745	5876	10	been	be	VBN
6745	5876	11	dipped	dip	VBN
6745	5876	12	in	in	IN
6745	5876	13	cold	cold	JJ
6745	5876	14	water	water	NN
6745	5876	15	.	.	.
6745	5877	1	Set	Set	VBN
6745	5877	2	away	away	RB
6745	5877	3	to	to	IN
6745	5877	4	harden	harden	NNP
6745	5877	5	.	.	.
6745	5878	1	It	-PRON-	PRP
6745	5878	2	will	will	MD
6745	5878	3	take	take	VB
6745	5878	4	about	about	RB
6745	5878	5	three	three	CD
6745	5878	6	hours	hour	NNS
6745	5878	7	for	for	IN
6745	5878	8	this	this	DT
6745	5878	9	.	.	.
6745	5879	1	The	the	DT
6745	5879	2	blanc-	blanc-	JJ
6745	5879	3	mange	mange	NN
6745	5879	4	is	be	VBZ
6745	5879	5	ready	ready	JJ
6745	5879	6	to	to	TO
6745	5879	7	use	use	VB
6745	5879	8	as	as	RB
6745	5879	9	soon	soon	RB
6745	5879	10	as	as	IN
6745	5879	11	cold	cold	JJ
6745	5879	12	.	.	.
6745	5880	1	Blanc	Blanc	NNP
6745	5880	2	-	-	HYPH
6745	5880	3	Mange	Mange	NNP
6745	5880	4	Made	make	VBN
6745	5880	5	with	with	IN
6745	5880	6	Gelatine	Gelatine	NNP
6745	5880	7	.	.	.
6745	5881	1	One	one	CD
6745	5881	2	package	package	NN
6745	5881	3	of	of	IN
6745	5881	4	gelatine	gelatine	NN
6745	5881	5	,	,	,
6745	5881	6	three	three	CD
6745	5881	7	pints	pint	NNS
6745	5881	8	of	of	IN
6745	5881	9	milk	milk	NN
6745	5881	10	,	,	,
6745	5881	11	four	four	CD
6745	5881	12	table	table	NN
6745	5881	13	-	-	HYPH
6745	5881	14	spoonfuls	spoonful	NNS
6745	5881	15	of	of	IN
6745	5881	16	sugar	sugar	NN
6745	5881	17	,	,	,
6745	5881	18	half	half	PDT
6745	5881	19	a	a	DT
6745	5881	20	teaspoonful	teaspoonful	NN
6745	5881	21	of	of	IN
6745	5881	22	salt	salt	NN
6745	5881	23	,	,	,
6745	5881	24	one	one	CD
6745	5881	25	teaspoonful	teaspoonful	NN
6745	5881	26	of	of	IN
6745	5881	27	extract	extract	NN
6745	5881	28	of	of	IN
6745	5881	29	vanilla	vanilla	NN
6745	5881	30	or	or	CC
6745	5881	31	of	of	IN
6745	5881	32	lemon	lemon	NN
6745	5881	33	.	.	.
6745	5882	1	Put	put	VB
6745	5882	2	the	the	DT
6745	5882	3	gelatine	gelatine	NN
6745	5882	4	with	with	IN
6745	5882	5	the	the	DT
6745	5882	6	milk	milk	NN
6745	5882	7	and	and	CC
6745	5882	8	let	let	VB
6745	5882	9	it	-PRON-	PRP
6745	5882	10	stand	stand	VB
6745	5882	11	in	in	IN
6745	5882	12	a	a	DT
6745	5882	13	cold	cold	JJ
6745	5882	14	place	place	NN
6745	5882	15	for	for	IN
6745	5882	16	two	two	CD
6745	5882	17	hours	hour	NNS
6745	5882	18	;	;	:
6745	5882	19	then	then	RB
6745	5882	20	put	put	VB
6745	5882	21	it	-PRON-	PRP
6745	5882	22	in	in	IN
6745	5882	23	the	the	DT
6745	5882	24	double	double	JJ
6745	5882	25	boiler	boiler	NN
6745	5882	26	,	,	,
6745	5882	27	and	and	CC
6745	5882	28	heat	heat	NN
6745	5882	29	quickly	quickly	RB
6745	5882	30	.	.	.
6745	5883	1	Do	do	VB
6745	5883	2	not	not	RB
6745	5883	3	let	let	VB
6745	5883	4	it	-PRON-	PRP
6745	5883	5	boil	boil	VB
6745	5883	6	.	.	.
6745	5884	1	Stir	stir	VB
6745	5884	2	often	often	RB
6745	5884	3	;	;	:
6745	5884	4	and	and	CC
6745	5884	5	as	as	RB
6745	5884	6	soon	soon	RB
6745	5884	7	as	as	IN
6745	5884	8	the	the	DT
6745	5884	9	gelatine	gelatine	NN
6745	5884	10	is	be	VBZ
6745	5884	11	melted	melt	VBN
6745	5884	12	,	,	,
6745	5884	13	take	take	VB
6745	5884	14	off	off	RP
6745	5884	15	,	,	,
6745	5884	16	and	and	CC
6745	5884	17	add	add	VB
6745	5884	18	the	the	DT
6745	5884	19	sugar	sugar	NN
6745	5884	20	,	,	,
6745	5884	21	salt	salt	NN
6745	5884	22	and	and	CC
6745	5884	23	flavor	flavor	NN
6745	5884	24	.	.	.
6745	5885	1	Strain	strain	VB
6745	5885	2	,	,	,
6745	5885	3	and	and	CC
6745	5885	4	partially	partially	RB
6745	5885	5	cool	cool	JJ
6745	5885	6	,	,	,
6745	5885	7	before	before	IN
6745	5885	8	putting	put	VBG
6745	5885	9	into	into	IN
6745	5885	10	the	the	DT
6745	5885	11	moulds	mould	NNS
6745	5885	12	.	.	.
6745	5886	1	It	-PRON-	PRP
6745	5886	2	should	should	MD
6745	5886	3	stand	stand	VB
6745	5886	4	six	six	CD
6745	5886	5	hours	hour	NNS
6745	5886	6	before	before	IN
6745	5886	7	serving	serve	VBG
6745	5886	8	,	,	,
6745	5886	9	and	and	CC
6745	5886	10	it	-PRON-	PRP
6745	5886	11	is	be	VBZ
6745	5886	12	even	even	RB
6745	5886	13	better	well	JJR
6745	5886	14	,	,	,
6745	5886	15	especially	especially	RB
6745	5886	16	in	in	IN
6745	5886	17	summer	summer	NN
6745	5886	18	,	,	,
6745	5886	19	to	to	TO
6745	5886	20	make	make	VB
6745	5886	21	it	-PRON-	PRP
6745	5886	22	the	the	DT
6745	5886	23	day	day	NN
6745	5886	24	before	before	IN
6745	5886	25	using	use	VBG
6745	5886	26	.	.	.
6745	5887	1	Blanc	Blanc	NNP
6745	5887	2	-	-	HYPH
6745	5887	3	Mange	Mange	NNP
6745	5887	4	Made	make	VBD
6745	5887	5	with	with	IN
6745	5887	6	Isinglass	Isinglass	NNP
6745	5887	7	.	.	.
6745	5888	1	One	one	CD
6745	5888	2	quart	quart	NN
6745	5888	3	of	of	IN
6745	5888	4	milk	milk	NN
6745	5888	5	,	,	,
6745	5888	6	three	three	CD
6745	5888	7	and	and	CC
6745	5888	8	a	a	DT
6745	5888	9	half	half	NN
6745	5888	10	sheets	sheet	NNS
6745	5888	11	of	of	IN
6745	5888	12	Cooper	Cooper	NNP
6745	5888	13	's	's	POS
6745	5888	14	isinglass	isinglass	NN
6745	5888	15	,	,	,
6745	5888	16	half	half	PDT
6745	5888	17	a	a	DT
6745	5888	18	teaspoonful	teaspoonful	NN
6745	5888	19	of	of	IN
6745	5888	20	salt	salt	NN
6745	5888	21	,	,	,
6745	5888	22	three	three	CD
6745	5888	23	table	table	NN
6745	5888	24	-	-	HYPH
6745	5888	25	spoonfuls	spoonful	NNS
6745	5888	26	of	of	IN
6745	5888	27	sugar	sugar	NN
6745	5888	28	and	and	CC
6745	5888	29	a	a	DT
6745	5888	30	four	four	CD
6745	5888	31	-	-	HYPH
6745	5888	32	inch	inch	NN
6745	5888	33	piece	piece	NN
6745	5888	34	of	of	IN
6745	5888	35	stick	stick	NNP
6745	5888	36	cinnamon	cinnamon	NNP
6745	5888	37	.	.	.
6745	5889	1	Break	break	VB
6745	5889	2	up	up	RP
6745	5889	3	the	the	DT
6745	5889	4	isinglass	isinglass	NN
6745	5889	5	,	,	,
6745	5889	6	put	put	VBD
6745	5889	7	it	-PRON-	PRP
6745	5889	8	and	and	CC
6745	5889	9	the	the	DT
6745	5889	10	cinnamon	cinnamon	NN
6745	5889	11	with	with	IN
6745	5889	12	the	the	DT
6745	5889	13	milk	milk	NN
6745	5889	14	,	,	,
6745	5889	15	and	and	CC
6745	5889	16	let	let	VB
6745	5889	17	stand	stand	VB
6745	5889	18	in	in	IN
6745	5889	19	a	a	DT
6745	5889	20	cold	cold	JJ
6745	5889	21	place	place	NN
6745	5889	22	two	two	CD
6745	5889	23	hours	hour	NNS
6745	5889	24	;	;	:
6745	5889	25	then	then	RB
6745	5889	26	put	put	VB
6745	5889	27	it	-PRON-	PRP
6745	5889	28	in	in	IN
6745	5889	29	the	the	DT
6745	5889	30	double	double	JJ
6745	5889	31	boiler	boiler	NN
6745	5889	32	and	and	CC
6745	5889	33	let	let	VB
6745	5889	34	it	-PRON-	PRP
6745	5889	35	come	come	VB
6745	5889	36	,	,	,
6745	5889	37	gradually	gradually	RB
6745	5889	38	,	,	,
6745	5889	39	to	to	IN
6745	5889	40	the	the	DT
6745	5889	41	boiling	boiling	NN
6745	5889	42	point	point	NN
6745	5889	43	.	.	.
6745	5890	1	It	-PRON-	PRP
6745	5890	2	must	must	MD
6745	5890	3	not	not	RB
6745	5890	4	boil	boil	VB
6745	5890	5	.	.	.
6745	5891	1	Stir	stir	VB
6745	5891	2	often	often	RB
6745	5891	3	while	while	IN
6745	5891	4	heating	heat	VBG
6745	5891	5	.	.	.
6745	5892	1	As	as	RB
6745	5892	2	soon	soon	RB
6745	5892	3	as	as	IN
6745	5892	4	the	the	DT
6745	5892	5	isinglass	isinglass	NN
6745	5892	6	is	be	VBZ
6745	5892	7	dissolved	dissolve	VBN
6745	5892	8	,	,	,
6745	5892	9	take	take	VB
6745	5892	10	from	from	IN
6745	5892	11	the	the	DT
6745	5892	12	fire	fire	NN
6745	5892	13	,	,	,
6745	5892	14	and	and	CC
6745	5892	15	add	add	VB
6745	5892	16	the	the	DT
6745	5892	17	salt	salt	NN
6745	5892	18	and	and	CC
6745	5892	19	sugar	sugar	NN
6745	5892	20	.	.	.
6745	5893	1	Strain	strain	VB
6745	5893	2	into	into	IN
6745	5893	3	a	a	DT
6745	5893	4	tin	tin	NN
6745	5893	5	basin	basin	NN
6745	5893	6	,	,	,
6745	5893	7	which	which	WDT
6745	5893	8	place	place	VBP
6745	5893	9	in	in	IN
6745	5893	10	a	a	DT
6745	5893	11	pan	pan	NN
6745	5893	12	of	of	IN
6745	5893	13	cold	cold	JJ
6745	5893	14	water	water	NN
6745	5893	15	.	.	.
6745	5894	1	Stir	stir	VB
6745	5894	2	occasionally	occasionally	RB
6745	5894	3	while	while	IN
6745	5894	4	cooling	cool	VBG
6745	5894	5	.	.	.
6745	5895	1	When	when	WRB
6745	5895	2	nearly	nearly	RB
6745	5895	3	cold	cold	JJ
6745	5895	4	,	,	,
6745	5895	5	turn	turn	VBP
6745	5895	6	into	into	IN
6745	5895	7	a	a	DT
6745	5895	8	mould	mould	NN
6745	5895	9	and	and	CC
6745	5895	10	place	place	NN
6745	5895	11	in	in	IN
6745	5895	12	the	the	DT
6745	5895	13	ice	ice	NN
6745	5895	14	chest	chest	NN
6745	5895	15	.	.	.
6745	5896	1	It	-PRON-	PRP
6745	5896	2	can	can	MD
6745	5896	3	be	be	VB
6745	5896	4	poured	pour	VBN
6745	5896	5	into	into	IN
6745	5896	6	the	the	DT
6745	5896	7	mould	mould	NN
6745	5896	8	as	as	RB
6745	5896	9	soon	soon	RB
6745	5896	10	as	as	IN
6745	5896	11	strained	strain	VBN
6745	5896	12	,	,	,
6745	5896	13	but	but	CC
6745	5896	14	the	the	DT
6745	5896	15	cream	cream	NN
6745	5896	16	will	will	MD
6745	5896	17	rise	rise	VB
6745	5896	18	to	to	IN
6745	5896	19	the	the	DT
6745	5896	20	top	top	NN
6745	5896	21	in	in	IN
6745	5896	22	that	that	DT
6745	5896	23	case	case	NN
6745	5896	24	,	,	,
6745	5896	25	unless	unless	IN
6745	5896	26	the	the	DT
6745	5896	27	mixture	mixture	NN
6745	5896	28	is	be	VBZ
6745	5896	29	stirred	stir	VBN
6745	5896	30	carefully	carefully	RB
6745	5896	31	in	in	IN
6745	5896	32	the	the	DT
6745	5896	33	centre	centre	NN
6745	5896	34	of	of	IN
6745	5896	35	the	the	DT
6745	5896	36	mould	mould	NNP
6745	5896	37	.	.	.
6745	5897	1	The	the	DT
6745	5897	2	sheets	sheet	NNS
6745	5897	3	of	of	IN
6745	5897	4	isinglass	isinglass	NN
6745	5897	5	vary	vary	VBP
6745	5897	6	in	in	IN
6745	5897	7	thickness	thickness	NN
6745	5897	8	,	,	,
6745	5897	9	so	so	IN
6745	5897	10	that	that	IN
6745	5897	11	it	-PRON-	PRP
6745	5897	12	is	be	VBZ
6745	5897	13	best	good	JJS
6745	5897	14	to	to	TO
6745	5897	15	take	take	VB
6745	5897	16	part	part	NN
6745	5897	17	of	of	IN
6745	5897	18	die	die	VB
6745	5897	19	thick	thick	JJ
6745	5897	20	sheets	sheet	NNS
6745	5897	21	and	and	CC
6745	5897	22	part	part	NN
6745	5897	23	of	of	IN
6745	5897	24	the	the	DT
6745	5897	25	thin	thin	NN
6745	5897	26	.	.	.
6745	5898	1	Chocolate	chocolate	NN
6745	5898	2	"	"	``
6745	5898	3	Blanc"-Mange	Blanc"-Mange	NNP
6745	5898	4	.	.	.
6745	5899	1	One	one	CD
6745	5899	2	package	package	NN
6745	5899	3	of	of	IN
6745	5899	4	gelatine	gelatine	NN
6745	5899	5	,	,	,
6745	5899	6	four	four	CD
6745	5899	7	table	table	NN
6745	5899	8	-	-	HYPH
6745	5899	9	spoonfuls	spoonful	NNS
6745	5899	10	of	of	IN
6745	5899	11	sugar	sugar	NN
6745	5899	12	,	,	,
6745	5899	13	one	one	CD
6745	5899	14	(	(	-LRB-
6745	5899	15	ounce	ounce	NN
6745	5899	16	)	)	-RRB-
6745	5899	17	square	square	NN
6745	5899	18	of	of	IN
6745	5899	19	Baker	Baker	NNP
6745	5899	20	's	's	POS
6745	5899	21	chocolate	chocolate	NN
6745	5899	22	,	,	,
6745	5899	23	three	three	CD
6745	5899	24	pints	pint	NNS
6745	5899	25	of	of	IN
6745	5899	26	milk	milk	NN
6745	5899	27	.	.	.
6745	5900	1	Soak	soak	VB
6745	5900	2	the	the	DT
6745	5900	3	gelatine	gelatine	NN
6745	5900	4	two	two	CD
6745	5900	5	hours	hour	NNS
6745	5900	6	in	in	IN
6745	5900	7	the	the	DT
6745	5900	8	milk	milk	NN
6745	5900	9	,	,	,
6745	5900	10	and	and	CC
6745	5900	11	then	then	RB
6745	5900	12	put	put	VB
6745	5900	13	it	-PRON-	PRP
6745	5900	14	in	in	IN
6745	5900	15	the	the	DT
6745	5900	16	double	double	JJ
6745	5900	17	boiler	boiler	NN
6745	5900	18	.	.	.
6745	5901	1	Scrape	scrape	VB
6745	5901	2	the	the	DT
6745	5901	3	chocolate	chocolate	NN
6745	5901	4	fine	fine	NN
6745	5901	5	and	and	CC
6745	5901	6	put	put	VBD
6745	5901	7	it	-PRON-	PRP
6745	5901	8	in	in	IN
6745	5901	9	a	a	DT
6745	5901	10	small	small	JJ
6745	5901	11	frying	frying	NN
6745	5901	12	-	-	HYPH
6745	5901	13	pan	pan	NN
6745	5901	14	with	with	IN
6745	5901	15	two	two	CD
6745	5901	16	spoonfuls	spoonful	NNS
6745	5901	17	of	of	IN
6745	5901	18	the	the	DT
6745	5901	19	sugar	sugar	NN
6745	5901	20	and	and	CC
6745	5901	21	two	two	CD
6745	5901	22	of	of	IN
6745	5901	23	boiling	boiling	NN
6745	5901	24	water	water	NN
6745	5901	25	.	.	.
6745	5902	1	Stir	stir	VB
6745	5902	2	this	this	DT
6745	5902	3	over	over	IN
6745	5902	4	a	a	DT
6745	5902	5	_	_	NNP
6745	5902	6	hot	hot	JJ
6745	5902	7	_	_	NNP
6745	5902	8	fire	fire	NN
6745	5902	9	until	until	IN
6745	5902	10	smooth	smooth	JJ
6745	5902	11	and	and	CC
6745	5902	12	glossy	glossy	JJ
6745	5902	13	(	(	-LRB-
6745	5902	14	it	-PRON-	PRP
6745	5902	15	will	will	MD
6745	5902	16	take	take	VB
6745	5902	17	about	about	RP
6745	5902	18	a	a	DT
6745	5902	19	minute	minute	NN
6745	5902	20	)	)	-RRB-
6745	5902	21	,	,	,
6745	5902	22	and	and	CC
6745	5902	23	stir	stir	VB
6745	5902	24	into	into	IN
6745	5902	25	the	the	DT
6745	5902	26	milk	milk	NN
6745	5902	27	.	.	.
6745	5903	1	Add	add	VB
6745	5903	2	the	the	DT
6745	5903	3	remainder	remainder	NN
6745	5903	4	of	of	IN
6745	5903	5	the	the	DT
6745	5903	6	sugar	sugar	NN
6745	5903	7	,	,	,
6745	5903	8	and	and	CC
6745	5903	9	strain	strain	VB
6745	5903	10	.	.	.
6745	5904	1	Turn	turn	VB
6745	5904	2	into	into	IN
6745	5904	3	moulds	mould	NNS
6745	5904	4	,	,	,
6745	5904	5	and	and	CC
6745	5904	6	set	set	VBD
6745	5904	7	away	away	RB
6745	5904	8	to	to	IN
6745	5904	9	harden	harden	NNP
6745	5904	10	.	.	.
6745	5905	1	This	this	DT
6745	5905	2	dish	dish	NN
6745	5905	3	should	should	MD
6745	5905	4	be	be	VB
6745	5905	5	made	make	VBN
6745	5905	6	at	at	IN
6745	5905	7	least	least	RBS
6745	5905	8	eight	eight	CD
6745	5905	9	hours	hour	NNS
6745	5905	10	before	before	IN
6745	5905	11	being	be	VBG
6745	5905	12	used	use	VBN
6745	5905	13	.	.	.
6745	5906	1	If	if	IN
6745	5906	2	you	-PRON-	PRP
6745	5906	3	please	please	VBP
6745	5906	4	,	,	,
6745	5906	5	you	-PRON-	PRP
6745	5906	6	can	can	MD
6745	5906	7	add	add	VB
6745	5906	8	a	a	DT
6745	5906	9	teaspoonful	teaspoonful	NN
6745	5906	10	of	of	IN
6745	5906	11	vanilla	vanilla	NN
6745	5906	12	extract	extract	NN
6745	5906	13	.	.	.
6745	5907	1	By	by	IN
6745	5907	2	adding	add	VBG
6745	5907	3	the	the	DT
6745	5907	4	chocolate	chocolate	NN
6745	5907	5	to	to	IN
6745	5907	6	any	any	DT
6745	5907	7	of	of	IN
6745	5907	8	the	the	DT
6745	5907	9	preparations	preparation	NNS
6745	5907	10	for	for	IN
6745	5907	11	blanc	blanc	NN
6745	5907	12	-	-	HYPH
6745	5907	13	mange	mange	NN
6745	5907	14	while	while	IN
6745	5907	15	they	-PRON-	PRP
6745	5907	16	are	be	VBP
6745	5907	17	hot	hot	JJ
6745	5907	18	,	,	,
6745	5907	19	you	-PRON-	PRP
6745	5907	20	have	have	VBP
6745	5907	21	a	a	DT
6745	5907	22	chocolate	chocolate	NN
6745	5907	23	"	"	``
6745	5907	24	blanc"-mange	blanc"-mange	NNP
6745	5907	25	.	.	.
6745	5908	1	Cream	cream	NN
6745	5908	2	à	à	NNP
6745	5908	3	la	la	NNP
6745	5908	4	Versailles	Versailles	NNP
6745	5908	5	.	.	.
6745	5909	1	One	one	CD
6745	5909	2	quart	quart	NN
6745	5909	3	of	of	IN
6745	5909	4	milk	milk	NN
6745	5909	5	,	,	,
6745	5909	6	half	half	PDT
6745	5909	7	a	a	DT
6745	5909	8	cupful	cupful	NN
6745	5909	9	of	of	IN
6745	5909	10	sugar	sugar	NN
6745	5909	11	,	,	,
6745	5909	12	half	half	PDT
6745	5909	13	a	a	DT
6745	5909	14	teaspoonful	teaspoonful	NN
6745	5909	15	of	of	IN
6745	5909	16	vanilla	vanilla	NN
6745	5909	17	extract	extract	NN
6745	5909	18	,	,	,
6745	5909	19	half	half	PDT
6745	5909	20	a	a	DT
6745	5909	21	teaspoonful	teaspoonful	NN
6745	5909	22	of	of	IN
6745	5909	23	salt	salt	NN
6745	5909	24	,	,	,
6745	5909	25	seven	seven	CD
6745	5909	26	eggs	egg	NNS
6745	5909	27	,	,	,
6745	5909	28	two	two	CD
6745	5909	29	table-	table-	NN
6745	5909	30	spoonfuls	spoonful	NNS
6745	5909	31	of	of	IN
6745	5909	32	water	water	NN
6745	5909	33	.	.	.
6745	5910	1	Put	put	VB
6745	5910	2	the	the	DT
6745	5910	3	sugar	sugar	NN
6745	5910	4	in	in	IN
6745	5910	5	a	a	DT
6745	5910	6	small	small	JJ
6745	5910	7	frying	frying	NN
6745	5910	8	-	-	HYPH
6745	5910	9	pan	pan	NN
6745	5910	10	and	and	CC
6745	5910	11	stir	stir	VB
6745	5910	12	until	until	IN
6745	5910	13	a	a	DT
6745	5910	14	very	very	RB
6745	5910	15	light	light	JJ
6745	5910	16	brown	brown	NN
6745	5910	17	.	.	.
6745	5911	1	Add	add	VB
6745	5911	2	the	the	DT
6745	5911	3	water	water	NN
6745	5911	4	,	,	,
6745	5911	5	stir	stir	VB
6745	5911	6	a	a	DT
6745	5911	7	moment	moment	NN
6745	5911	8	longer	long	RBR
6745	5911	9	,	,	,
6745	5911	10	and	and	CC
6745	5911	11	mix	mix	VB
6745	5911	12	with	with	IN
6745	5911	13	the	the	DT
6745	5911	14	milk	milk	NN
6745	5911	15	.	.	.
6745	5912	1	Beat	beat	VB
6745	5912	2	the	the	DT
6745	5912	3	eggs	egg	NNS
6745	5912	4	and	and	CC
6745	5912	5	salt	salt	NN
6745	5912	6	with	with	IN
6745	5912	7	a	a	DT
6745	5912	8	spoon	spoon	NN
6745	5912	9	.	.	.
6745	5913	1	Add	add	VB
6745	5913	2	this	this	DT
6745	5913	3	mixture	mixture	NN
6745	5913	4	and	and	CC
6745	5913	5	the	the	DT
6745	5913	6	vanilla	vanilla	NN
6745	5913	7	to	to	IN
6745	5913	8	the	the	DT
6745	5913	9	milk	milk	NN
6745	5913	10	.	.	.
6745	5914	1	Butter	butter	VB
6745	5914	2	a	a	DT
6745	5914	3	two	two	CD
6745	5914	4	-	-	HYPH
6745	5914	5	quart	quart	NN
6745	5914	6	charlotte	charlotte	NNP
6745	5914	7	russe	russe	NNP
6745	5914	8	mould	mould	NNP
6745	5914	9	lightly	lightly	RB
6745	5914	10	,	,	,
6745	5914	11	and	and	CC
6745	5914	12	put	put	VBD
6745	5914	13	the	the	DT
6745	5914	14	custard	custard	NN
6745	5914	15	in	in	IN
6745	5914	16	it	-PRON-	PRP
6745	5914	17	Put	Put	VBD
6745	5914	18	the	the	DT
6745	5914	19	mould	mould	NN
6745	5914	20	in	in	IN
6745	5914	21	a	a	DT
6745	5914	22	basin	basin	NN
6745	5914	23	of	of	IN
6745	5914	24	warm	warm	JJ
6745	5914	25	(	(	-LRB-
6745	5914	26	not	not	RB
6745	5914	27	hot	hot	JJ
6745	5914	28	)	)	-RRB-
6745	5914	29	water	water	NN
6745	5914	30	and	and	CC
6745	5914	31	bake	bake	VB
6745	5914	32	slowly	slowly	RB
6745	5914	33	until	until	IN
6745	5914	34	the	the	DT
6745	5914	35	custard	custard	NN
6745	5914	36	is	be	VBZ
6745	5914	37	firm	firm	JJ
6745	5914	38	in	in	IN
6745	5914	39	the	the	DT
6745	5914	40	centre	centre	NN
6745	5914	41	.	.	.
6745	5915	1	It	-PRON-	PRP
6745	5915	2	should	should	MD
6745	5915	3	take	take	VB
6745	5915	4	forty	forty	CD
6745	5915	5	minutes	minute	NNS
6745	5915	6	;	;	:
6745	5915	7	but	but	CC
6745	5915	8	if	if	IN
6745	5915	9	the	the	DT
6745	5915	10	oven	oven	NN
6745	5915	11	is	be	VBZ
6745	5915	12	quite	quite	RB
6745	5915	13	hot	hot	JJ
6745	5915	14	,	,	,
6745	5915	15	it	-PRON-	PRP
6745	5915	16	will	will	MD
6745	5915	17	be	be	VB
6745	5915	18	done	do	VBN
6745	5915	19	in	in	IN
6745	5915	20	thirty	thirty	CD
6745	5915	21	minutes	minute	NNS
6745	5915	22	.	.	.
6745	5916	1	Test	test	VB
6745	5916	2	by	by	IN
6745	5916	3	putting	put	VBG
6745	5916	4	a	a	DT
6745	5916	5	knife	knife	NN
6745	5916	6	down	down	RP
6745	5916	7	into	into	IN
6745	5916	8	the	the	DT
6745	5916	9	centre	centre	NN
6745	5916	10	,	,	,
6745	5916	11	for	for	IN
6745	5916	12	if	if	IN
6745	5916	13	the	the	DT
6745	5916	14	custard	custard	NN
6745	5916	15	is	be	VBZ
6745	5916	16	not	not	RB
6745	5916	17	milky	milky	JJ
6745	5916	18	,	,	,
6745	5916	19	it	-PRON-	PRP
6745	5916	20	is	be	VBZ
6745	5916	21	done	do	VBN
6745	5916	22	.	.	.
6745	5917	1	Set	Set	VBN
6745	5917	2	away	away	RB
6745	5917	3	in	in	IN
6745	5917	4	a	a	DT
6745	5917	5	cold	cold	JJ
6745	5917	6	place	place	NN
6745	5917	7	until	until	IN
6745	5917	8	serving	serve	VBG
6745	5917	9	time	time	NN
6745	5917	10	.	.	.
6745	5918	1	It	-PRON-	PRP
6745	5918	2	must	must	MD
6745	5918	3	be	be	VB
6745	5918	4	ice	ice	NN
6745	5918	5	cold	cold	JJ
6745	5918	6	when	when	WRB
6745	5918	7	eaten	eat	VBN
6745	5918	8	.	.	.
6745	5919	1	Turn	turn	VB
6745	5919	2	out	out	RP
6745	5919	3	on	on	IN
6745	5919	4	a	a	DT
6745	5919	5	flat	flat	JJ
6745	5919	6	dish	dish	NN
6745	5919	7	,	,	,
6745	5919	8	and	and	CC
6745	5919	9	pour	pour	VB
6745	5919	10	caramel	caramel	NN
6745	5919	11	sauce	sauce	NN
6745	5919	12	over	over	IN
6745	5919	13	it	-PRON-	PRP
6745	5919	14	.	.	.
6745	5920	1	Royal	Royal	NNP
6745	5920	2	Cream	Cream	NNP
6745	5920	3	.	.	.
6745	5921	1	One	one	CD
6745	5921	2	quart	quart	NN
6745	5921	3	of	of	IN
6745	5921	4	milk	milk	NN
6745	5921	5	,	,	,
6745	5921	6	one	one	CD
6745	5921	7	-	-	HYPH
6745	5921	8	third	third	NN
6745	5921	9	of	of	IN
6745	5921	10	a	a	DT
6745	5921	11	box	box	NN
6745	5921	12	of	of	IN
6745	5921	13	gelatine	gelatine	NN
6745	5921	14	,	,	,
6745	5921	15	four	four	CD
6745	5921	16	table-	table-	NN
6745	5921	17	spoonfuls	spoonful	NNS
6745	5921	18	of	of	IN
6745	5921	19	sugar	sugar	NN
6745	5921	20	,	,	,
6745	5921	21	three	three	CD
6745	5921	22	eggs	egg	NNS
6745	5921	23	,	,	,
6745	5921	24	vanilla	vanilla	NN
6745	5921	25	flavor	flavor	NN
6745	5921	26	.	.	.
6745	5922	1	Put	put	VB
6745	5922	2	the	the	DT
6745	5922	3	gelatine	gelatine	NN
6745	5922	4	in	in	IN
6745	5922	5	the	the	DT
6745	5922	6	milk	milk	NN
6745	5922	7	,	,	,
6745	5922	8	and	and	CC
6745	5922	9	let	let	VB
6745	5922	10	it	-PRON-	PRP
6745	5922	11	stand	stand	VB
6745	5922	12	for	for	IN
6745	5922	13	half	half	PDT
6745	5922	14	an	an	DT
6745	5922	15	hour	hour	NN
6745	5922	16	.	.	.
6745	5923	1	Beat	beat	VB
6745	5923	2	the	the	DT
6745	5923	3	yolks	yolk	NNS
6745	5923	4	well	well	JJ
6745	5923	5	with	with	IN
6745	5923	6	sugar	sugar	NN
6745	5923	7	,	,	,
6745	5923	8	and	and	CC
6745	5923	9	stir	stir	VB
6745	5923	10	into	into	IN
6745	5923	11	the	the	DT
6745	5923	12	milk	milk	NN
6745	5923	13	.	.	.
6745	5924	1	Set	set	VB
6745	5924	2	the	the	DT
6745	5924	3	kettle	kettle	NN
6745	5924	4	in	in	IN
6745	5924	5	a	a	DT
6745	5924	6	pan	pan	NN
6745	5924	7	of	of	IN
6745	5924	8	hot	hot	JJ
6745	5924	9	water	water	NN
6745	5924	10	and	and	CC
6745	5924	11	stir	stir	VB
6745	5924	12	until	until	IN
6745	5924	13	the	the	DT
6745	5924	14	mixture	mixture	NN
6745	5924	15	begins	begin	VBZ
6745	5924	16	to	to	TO
6745	5924	17	thicken	thicken	VB
6745	5924	18	like	like	IN
6745	5924	19	soft	soft	JJ
6745	5924	20	custard	custard	NN
6745	5924	21	.	.	.
6745	5925	1	Have	have	VBP
6745	5925	2	ready	ready	JJ
6745	5925	3	the	the	DT
6745	5925	4	whites	white	NNS
6745	5925	5	of	of	IN
6745	5925	6	the	the	DT
6745	5925	7	eggs	egg	NNS
6745	5925	8	,	,	,
6745	5925	9	beaten	beat	VBN
6745	5925	10	to	to	IN
6745	5925	11	a	a	DT
6745	5925	12	stiff	stiff	JJ
6745	5925	13	froth	froth	NN
6745	5925	14	;	;	:
6745	5925	15	and	and	CC
6745	5925	16	the	the	DT
6745	5925	17	moment	moment	NN
6745	5925	18	the	the	DT
6745	5925	19	kettle	kettle	NN
6745	5925	20	is	be	VBZ
6745	5925	21	taken	take	VBN
6745	5925	22	from	from	IN
6745	5925	23	the	the	DT
6745	5925	24	fire	fire	NN
6745	5925	25	,	,	,
6745	5925	26	stir	stir	VB
6745	5925	27	them	-PRON-	PRP
6745	5925	28	in	in	RP
6745	5925	29	,	,	,
6745	5925	30	quickly	quickly	RB
6745	5925	31	,	,	,
6745	5925	32	and	and	CC
6745	5925	33	turn	turn	VB
6745	5925	34	into	into	IN
6745	5925	35	the	the	DT
6745	5925	36	moulds	mould	NNS
6745	5925	37	.	.	.
6745	5926	1	Set	Set	VBN
6745	5926	2	away	away	RB
6745	5926	3	in	in	IN
6745	5926	4	a	a	DT
6745	5926	5	cold	cold	JJ
6745	5926	6	place	place	NN
6745	5926	7	to	to	TO
6745	5926	8	harden	harden	NNP
6745	5926	9	.	.	.
6745	5927	1	When	when	WRB
6745	5927	2	you	-PRON-	PRP
6745	5927	3	can	can	MD
6745	5927	4	not	not	RB
6745	5927	5	get	get	VB
6745	5927	6	cream	cream	NN
6745	5927	7	,	,	,
6745	5927	8	to	to	TO
6745	5927	9	make	make	VB
6745	5927	10	charlotte	charlotte	NNP
6745	5927	11	russe	russe	NNP
6745	5927	12	,	,	,
6745	5927	13	this	this	DT
6745	5927	14	is	be	VBZ
6745	5927	15	a	a	DT
6745	5927	16	good	good	JJ
6745	5927	17	filling	filling	NN
6745	5927	18	,	,	,
6745	5927	19	if	if	IN
6745	5927	20	you	-PRON-	PRP
6745	5927	21	omit	omit	VBP
6745	5927	22	the	the	DT
6745	5927	23	whites	white	NNS
6745	5927	24	of	of	IN
6745	5927	25	eggs	egg	NNS
6745	5927	26	,	,	,
6745	5927	27	and	and	CC
6745	5927	28	fill	fill	VB
6745	5927	29	the	the	DT
6745	5927	30	moulds	mould	NNS
6745	5927	31	when	when	WRB
6745	5927	32	the	the	DT
6745	5927	33	cream	cream	NN
6745	5927	34	is	be	VBZ
6745	5927	35	perfectly	perfectly	RB
6745	5927	36	cold	cold	JJ
6745	5927	37	,	,	,
6745	5927	38	but	but	CC
6745	5927	39	not	not	RB
6745	5927	40	hardened	harden	VBN
6745	5927	41	.	.	.
6745	5928	1	Lemon	Lemon	NNP
6745	5928	2	Sponge	Sponge	NNP
6745	5928	3	.	.	.
6745	5929	1	The	the	DT
6745	5929	2	juice	juice	NN
6745	5929	3	of	of	IN
6745	5929	4	four	four	CD
6745	5929	5	lemons	lemon	NNS
6745	5929	6	,	,	,
6745	5929	7	four	four	CD
6745	5929	8	eggs	egg	NNS
6745	5929	9	,	,	,
6745	5929	10	one	one	CD
6745	5929	11	cupful	cupful	NN
6745	5929	12	of	of	IN
6745	5929	13	sugar	sugar	NN
6745	5929	14	,	,	,
6745	5929	15	half	half	PDT
6745	5929	16	a	a	DT
6745	5929	17	package	package	NN
6745	5929	18	of	of	IN
6745	5929	19	gelatine	gelatine	NN
6745	5929	20	,	,	,
6745	5929	21	one	one	CD
6745	5929	22	generous	generous	JJ
6745	5929	23	pint	pint	NN
6745	5929	24	of	of	IN
6745	5929	25	cold	cold	JJ
6745	5929	26	water	water	NN
6745	5929	27	.	.	.
6745	5930	1	Soak	soak	VB
6745	5930	2	the	the	DT
6745	5930	3	gelatine	gelatine	NN
6745	5930	4	two	two	CD
6745	5930	5	hours	hour	NNS
6745	5930	6	in	in	IN
6745	5930	7	half	half	PDT
6745	5930	8	a	a	DT
6745	5930	9	cupful	cupful	NN
6745	5930	10	of	of	IN
6745	5930	11	the	the	DT
6745	5930	12	water	water	NN
6745	5930	13	.	.	.
6745	5931	1	Squeeze	squeeze	VB
6745	5931	2	the	the	DT
6745	5931	3	lemons	lemon	NNS
6745	5931	4	,	,	,
6745	5931	5	and	and	CC
6745	5931	6	strain	strain	VB
6745	5931	7	the	the	DT
6745	5931	8	juice	juice	NN
6745	5931	9	on	on	IN
6745	5931	10	the	the	DT
6745	5931	11	sugar	sugar	NN
6745	5931	12	.	.	.
6745	5932	1	Beat	beat	VB
6745	5932	2	the	the	DT
6745	5932	3	yolks	yolk	NNS
6745	5932	4	of	of	IN
6745	5932	5	the	the	DT
6745	5932	6	eggs	egg	NNS
6745	5932	7	and	and	CC
6745	5932	8	mix	mix	VB
6745	5932	9	them	-PRON-	PRP
6745	5932	10	with	with	IN
6745	5932	11	the	the	DT
6745	5932	12	remainder	remainder	NN
6745	5932	13	of	of	IN
6745	5932	14	the	the	DT
6745	5932	15	water	water	NN
6745	5932	16	.	.	.
6745	5933	1	Add	add	VB
6745	5933	2	the	the	DT
6745	5933	3	sugar	sugar	NN
6745	5933	4	and	and	CC
6745	5933	5	lemon	lemon	NN
6745	5933	6	to	to	IN
6745	5933	7	this	this	DT
6745	5933	8	,	,	,
6745	5933	9	and	and	CC
6745	5933	10	cook	cook	NN
6745	5933	11	in	in	IN
6745	5933	12	the	the	DT
6745	5933	13	double	double	JJ
6745	5933	14	boiler	boiler	NN
6745	5933	15	until	until	IN
6745	5933	16	it	-PRON-	PRP
6745	5933	17	begins	begin	VBZ
6745	5933	18	to	to	TO
6745	5933	19	thicken	thicken	VB
6745	5933	20	;	;	:
6745	5933	21	then	then	RB
6745	5933	22	add	add	VB
6745	5933	23	the	the	DT
6745	5933	24	gelatine	gelatine	NN
6745	5933	25	.	.	.
6745	5934	1	Strain	strain	VB
6745	5934	2	this	this	DT
6745	5934	3	mixture	mixture	NN
6745	5934	4	into	into	IN
6745	5934	5	a	a	DT
6745	5934	6	tin	tin	NN
6745	5934	7	basin	basin	NN
6745	5934	8	,	,	,
6745	5934	9	which	which	WDT
6745	5934	10	place	place	VBP
6745	5934	11	in	in	IN
6745	5934	12	a	a	DT
6745	5934	13	pan	pan	NN
6745	5934	14	of	of	IN
6745	5934	15	ice	ice	NN
6745	5934	16	water	water	NN
6745	5934	17	.	.	.
6745	5935	1	Beat	beat	VB
6745	5935	2	with	with	IN
6745	5935	3	the	the	DT
6745	5935	4	whisk	whisk	NN
6745	5935	5	occasionally	occasionally	RB
6745	5935	6	,	,	,
6745	5935	7	until	until	IN
6745	5935	8	it	-PRON-	PRP
6745	5935	9	has	have	VBZ
6745	5935	10	cooled	cool	VBN
6745	5935	11	,	,	,
6745	5935	12	but	but	CC
6745	5935	13	not	not	RB
6745	5935	14	hardened	harden	VBN
6745	5935	15	.	.	.
6745	5936	1	Now	now	RB
6745	5936	2	add	add	VB
6745	5936	3	the	the	DT
6745	5936	4	unbeaten	unbeaten	JJ
6745	5936	5	whites	white	NNS
6745	5936	6	of	of	IN
6745	5936	7	the	the	DT
6745	5936	8	eggs	egg	NNS
6745	5936	9	,	,	,
6745	5936	10	and	and	CC
6745	5936	11	beat	beat	VBD
6745	5936	12	all	all	PDT
6745	5936	13	the	the	DT
6745	5936	14	time	time	NN
6745	5936	15	until	until	IN
6745	5936	16	the	the	DT
6745	5936	17	mixture	mixture	NN
6745	5936	18	begins	begin	VBZ
6745	5936	19	to	to	TO
6745	5936	20	thicken	thicken	VB
6745	5936	21	.	.	.
6745	5937	1	Let	let	VB
6745	5937	2	it	-PRON-	PRP
6745	5937	3	thicken	thicken	VB
6745	5937	4	almost	almost	RB
6745	5937	5	to	to	IN
6745	5937	6	the	the	DT
6745	5937	7	point	point	NN
6745	5937	8	where	where	WRB
6745	5937	9	it	-PRON-	PRP
6745	5937	10	can	can	MD
6745	5937	11	not	not	RB
6745	5937	12	be	be	VB
6745	5937	13	poured	pour	VBN
6745	5937	14	,	,	,
6745	5937	15	and	and	CC
6745	5937	16	then	then	RB
6745	5937	17	turn	turn	VB
6745	5937	18	into	into	IN
6745	5937	19	a	a	DT
6745	5937	20	mould	mould	NN
6745	5937	21	and	and	CC
6745	5937	22	set	set	VBN
6745	5937	23	away	away	RB
6745	5937	24	to	to	IN
6745	5937	25	harden	harden	NNP
6745	5937	26	.	.	.
6745	5938	1	Remember	remember	VB
6745	5938	2	that	that	IN
6745	5938	3	the	the	DT
6745	5938	4	whites	white	NNS
6745	5938	5	of	of	IN
6745	5938	6	the	the	DT
6745	5938	7	eggs	egg	NNS
6745	5938	8	must	must	MD
6745	5938	9	be	be	VB
6745	5938	10	added	add	VBN
6745	5938	11	as	as	RB
6745	5938	12	soon	soon	RB
6745	5938	13	as	as	IN
6745	5938	14	the	the	DT
6745	5938	15	mixture	mixture	NN
6745	5938	16	cools	cool	VBZ
6745	5938	17	,	,	,
6745	5938	18	which	which	WDT
6745	5938	19	should	should	MD
6745	5938	20	be	be	VB
6745	5938	21	in	in	IN
6745	5938	22	about	about	RB
6745	5938	23	six	six	CD
6745	5938	24	or	or	CC
6745	5938	25	eight	eight	CD
6745	5938	26	minutes	minute	NNS
6745	5938	27	,	,	,
6745	5938	28	and	and	CC
6745	5938	29	that	that	IN
6745	5938	30	the	the	DT
6745	5938	31	mixture	mixture	NN
6745	5938	32	must	must	MD
6745	5938	33	be	be	VB
6745	5938	34	beaten	beat	VBN
6745	5938	35	until	until	IN
6745	5938	36	it	-PRON-	PRP
6745	5938	37	begins	begin	VBZ
6745	5938	38	to	to	TO
6745	5938	39	harden	harden	VB
6745	5938	40	.	.	.
6745	5939	1	The	the	DT
6745	5939	2	hardening	hardening	NN
6745	5939	3	is	be	VBZ
6745	5939	4	rapid	rapid	JJ
6745	5939	5	after	after	IN
6745	5939	6	it	-PRON-	PRP
6745	5939	7	once	once	RB
6745	5939	8	begins	begin	VBZ
6745	5939	9	,	,	,
6745	5939	10	so	so	IN
6745	5939	11	that	that	IN
6745	5939	12	it	-PRON-	PRP
6745	5939	13	will	will	MD
6745	5939	14	be	be	VB
6745	5939	15	necessary	necessary	JJ
6745	5939	16	to	to	TO
6745	5939	17	have	have	VB
6745	5939	18	the	the	DT
6745	5939	19	moulds	mould	NNS
6745	5939	20	all	all	RB
6745	5939	21	ready	ready	JJ
6745	5939	22	.	.	.
6745	5940	1	The	the	DT
6745	5940	2	sponge	sponge	NN
6745	5940	3	will	will	MD
6745	5940	4	not	not	RB
6745	5940	5	be	be	VB
6745	5940	6	smooth	smooth	JJ
6745	5940	7	and	and	CC
6745	5940	8	delicate	delicate	JJ
6745	5940	9	if	if	IN
6745	5940	10	not	not	RB
6745	5940	11	poured	pour	VBN
6745	5940	12	into	into	IN
6745	5940	13	the	the	DT
6745	5940	14	moulds	mould	NNS
6745	5940	15	.	.	.
6745	5941	1	If	if	IN
6745	5941	2	for	for	IN
6745	5941	3	any	any	DT
6745	5941	4	reason	reason	NN
6745	5941	5	you	-PRON-	PRP
6745	5941	6	should	should	MD
6745	5941	7	get	get	VB
6745	5941	8	the	the	DT
6745	5941	9	mixture	mixture	NN
6745	5941	10	too	too	RB
6745	5941	11	hard	hard	RB
6745	5941	12	before	before	IN
6745	5941	13	pouring	pour	VBG
6745	5941	14	,	,	,
6745	5941	15	place	place	VB
6745	5941	16	the	the	DT
6745	5941	17	basin	basin	NN
6745	5941	18	in	in	IN
6745	5941	19	another	another	DT
6745	5941	20	of	of	IN
6745	5941	21	hot	hot	JJ
6745	5941	22	water	water	NN
6745	5941	23	,	,	,
6745	5941	24	and	and	CC
6745	5941	25	let	let	VB
6745	5941	26	the	the	DT
6745	5941	27	sponge	sponge	NN
6745	5941	28	melt	melt	VB
6745	5941	29	a	a	DT
6745	5941	30	little	little	JJ
6745	5941	31	;	;	:
6745	5941	32	then	then	RB
6745	5941	33	beat	beat	VB
6745	5941	34	it	-PRON-	PRP
6745	5941	35	up	up	RP
6745	5941	36	again	again	RB
6745	5941	37	.	.	.
6745	5942	1	Serve	serve	VB
6745	5942	2	with	with	IN
6745	5942	3	powdered	powdered	JJ
6745	5942	4	sugar	sugar	NN
6745	5942	5	and	and	CC
6745	5942	6	cream	cream	NN
6745	5942	7	.	.	.
6745	5943	1	Orange	Orange	NNP
6745	5943	2	Sponge	Sponge	NNP
6745	5943	3	.	.	.
6745	5944	1	Make	make	VB
6745	5944	2	orange	orange	NN
6745	5944	3	sponge	sponge	VB
6745	5944	4	the	the	DT
6745	5944	5	same	same	JJ
6745	5944	6	as	as	IN
6745	5944	7	lemon	lemon	NN
6745	5944	8	,	,	,
6745	5944	9	using	use	VBG
6745	5944	10	a	a	DT
6745	5944	11	small	small	JJ
6745	5944	12	pint	pint	NN
6745	5944	13	of	of	IN
6745	5944	14	water	water	NN
6745	5944	15	and	and	CC
6745	5944	16	the	the	DT
6745	5944	17	juice	juice	NN
6745	5944	18	of	of	IN
6745	5944	19	six	six	CD
6745	5944	20	large	large	JJ
6745	5944	21	oranges	orange	NNS
6745	5944	22	.	.	.
6745	5945	1	Peach	Peach	NNP
6745	5945	2	Sponge	Sponge	NNP
6745	5945	3	.	.	.
6745	5946	1	One	one	CD
6745	5946	2	pint	pint	NN
6745	5946	3	of	of	IN
6745	5946	4	canned	canned	JJ
6745	5946	5	peaches	peach	NNS
6745	5946	6	,	,	,
6745	5946	7	half	half	PDT
6745	5946	8	a	a	DT
6745	5946	9	package	package	NN
6745	5946	10	of	of	IN
6745	5946	11	gelatine	gelatine	NN
6745	5946	12	,	,	,
6745	5946	13	the	the	DT
6745	5946	14	whites	white	NNS
6745	5946	15	of	of	IN
6745	5946	16	five	five	CD
6745	5946	17	eggs	egg	NNS
6745	5946	18	,	,	,
6745	5946	19	one	one	CD
6745	5946	20	scant	scant	JJ
6745	5946	21	cupful	cupful	NN
6745	5946	22	of	of	IN
6745	5946	23	sugar	sugar	NN
6745	5946	24	,	,	,
6745	5946	25	one	one	CD
6745	5946	26	and	and	CC
6745	5946	27	a	a	DT
6745	5946	28	half	half	NN
6745	5946	29	cupfuls	cupful	NNS
6745	5946	30	of	of	IN
6745	5946	31	water	water	NN
6745	5946	32	.	.	.
6745	5947	1	Soak	soak	VB
6745	5947	2	the	the	DT
6745	5947	3	gelatine	gelatine	NN
6745	5947	4	for	for	IN
6745	5947	5	two	two	CD
6745	5947	6	hours	hour	NNS
6745	5947	7	in	in	IN
6745	5947	8	half	half	PDT
6745	5947	9	a	a	DT
6745	5947	10	cupful	cupful	NN
6745	5947	11	of	of	IN
6745	5947	12	the	the	DT
6745	5947	13	water	water	NN
6745	5947	14	.	.	.
6745	5948	1	Boil	Boil	NNP
6745	5948	2	the	the	DT
6745	5948	3	cupful	cupful	NN
6745	5948	4	of	of	IN
6745	5948	5	water	water	NN
6745	5948	6	,	,	,
6745	5948	7	and	and	CC
6745	5948	8	the	the	DT
6745	5948	9	sugar	sugar	NN
6745	5948	10	fifteen	fifteen	CD
6745	5948	11	minutes	minute	NNS
6745	5948	12	.	.	.
6745	5949	1	Hash	hash	VB
6745	5949	2	the	the	DT
6745	5949	3	peaches	peach	NNS
6745	5949	4	fine	fine	RB
6745	5949	5	,	,	,
6745	5949	6	rub	rub	VBP
6745	5949	7	through	through	IN
6745	5949	8	a	a	DT
6745	5949	9	sieve	sieve	NN
6745	5949	10	,	,	,
6745	5949	11	and	and	CC
6745	5949	12	put	put	VBD
6745	5949	13	in	in	IN
6745	5949	14	the	the	DT
6745	5949	15	syrup	syrup	NN
6745	5949	16	.	.	.
6745	5950	1	Cook	cook	VB
6745	5950	2	five	five	CD
6745	5950	3	minutes	minute	NNS
6745	5950	4	,	,	,
6745	5950	5	stirring	stir	VBG
6745	5950	6	all	all	PDT
6745	5950	7	the	the	DT
6745	5950	8	time	time	NN
6745	5950	9	.	.	.
6745	5951	1	Place	place	VB
6745	5951	2	the	the	DT
6745	5951	3	sauce	sauce	NN
6745	5951	4	-	-	HYPH
6745	5951	5	pan	pan	NN
6745	5951	6	in	in	IN
6745	5951	7	another	another	DT
6745	5951	8	of	of	IN
6745	5951	9	boiling	boil	VBG
6745	5951	10	water	water	NN
6745	5951	11	and	and	CC
6745	5951	12	add	add	VB
6745	5951	13	the	the	DT
6745	5951	14	gelatine	gelatine	NN
6745	5951	15	.	.	.
6745	5952	1	Stir	stir	VB
6745	5952	2	for	for	IN
6745	5952	3	five	five	CD
6745	5952	4	or	or	CC
6745	5952	5	eight	eight	CD
6745	5952	6	minutes	minute	NNS
6745	5952	7	,	,	,
6745	5952	8	to	to	TO
6745	5952	9	dissolve	dissolve	VB
6745	5952	10	the	the	DT
6745	5952	11	gelatine	gelatine	NN
6745	5952	12	;	;	:
6745	5952	13	then	then	RB
6745	5952	14	place	place	VB
6745	5952	15	the	the	DT
6745	5952	16	sauce	sauce	NN
6745	5952	17	-	-	HYPH
6745	5952	18	pan	pan	NN
6745	5952	19	in	in	IN
6745	5952	20	a	a	DT
6745	5952	21	dish	dish	NN
6745	5952	22	of	of	IN
6745	5952	23	ice	ice	NN
6745	5952	24	water	water	NN
6745	5952	25	and	and	CC
6745	5952	26	beat	beat	VBD
6745	5952	27	the	the	DT
6745	5952	28	syrup	syrup	NN
6745	5952	29	until	until	IN
6745	5952	30	it	-PRON-	PRP
6745	5952	31	begins	begin	VBZ
6745	5952	32	to	to	TO
6745	5952	33	cool	cool	VB
6745	5952	34	.	.	.
6745	5953	1	Add	add	VB
6745	5953	2	the	the	DT
6745	5953	3	whites	white	NNS
6745	5953	4	of	of	IN
6745	5953	5	the	the	DT
6745	5953	6	eggs	egg	NNS
6745	5953	7	,	,	,
6745	5953	8	and	and	CC
6745	5953	9	beat	beat	VBD
6745	5953	10	until	until	IN
6745	5953	11	the	the	DT
6745	5953	12	mixture	mixture	NN
6745	5953	13	begins	begin	VBZ
6745	5953	14	to	to	TO
6745	5953	15	harden	harden	VB
6745	5953	16	.	.	.
6745	5954	1	When	when	WRB
6745	5954	2	it	-PRON-	PRP
6745	5954	3	will	will	MD
6745	5954	4	just	just	RB
6745	5954	5	pour	pour	VB
6745	5954	6	,	,	,
6745	5954	7	turn	turn	VB
6745	5954	8	it	-PRON-	PRP
6745	5954	9	into	into	IN
6745	5954	10	the	the	DT
6745	5954	11	mould	mould	NN
6745	5954	12	,	,	,
6745	5954	13	and	and	CC
6745	5954	14	set	set	VB
6745	5954	15	away	away	RB
6745	5954	16	to	to	IN
6745	5954	17	harden	harden	NNP
6745	5954	18	.	.	.
6745	5955	1	Serve	serve	VB
6745	5955	2	with	with	IN
6745	5955	3	sugar	sugar	NN
6745	5955	4	and	and	CC
6745	5955	5	cream	cream	NN
6745	5955	6	.	.	.
6745	5956	1	Apricot	Apricot	NNP
6745	5956	2	and	and	CC
6745	5956	3	pear	pear	NN
6745	5956	4	sponges	sponge	NNS
6745	5956	5	can	can	MD
6745	5956	6	be	be	VB
6745	5956	7	made	make	VBN
6745	5956	8	in	in	IN
6745	5956	9	the	the	DT
6745	5956	10	same	same	JJ
6745	5956	11	manner	manner	NN
6745	5956	12	.	.	.
6745	5957	1	Strawberry	Strawberry	NNP
6745	5957	2	Sponge	Sponge	NNP
6745	5957	3	.	.	.
6745	5958	1	One	one	CD
6745	5958	2	quart	quart	NN
6745	5958	3	of	of	IN
6745	5958	4	strawberries	strawberry	NNS
6745	5958	5	,	,	,
6745	5958	6	half	half	PDT
6745	5958	7	a	a	DT
6745	5958	8	package	package	NN
6745	5958	9	of	of	IN
6745	5958	10	gelatine	gelatine	NN
6745	5958	11	,	,	,
6745	5958	12	one	one	CD
6745	5958	13	cupful	cupful	NN
6745	5958	14	and	and	CC
6745	5958	15	a	a	DT
6745	5958	16	half	half	NN
6745	5958	17	of	of	IN
6745	5958	18	water	water	NN
6745	5958	19	,	,	,
6745	5958	20	one	one	CD
6745	5958	21	cupful	cupful	NN
6745	5958	22	of	of	IN
6745	5958	23	sugar	sugar	NN
6745	5958	24	,	,	,
6745	5958	25	the	the	DT
6745	5958	26	juice	juice	NN
6745	5958	27	of	of	IN
6745	5958	28	a	a	DT
6745	5958	29	lemon	lemon	NN
6745	5958	30	,	,	,
6745	5958	31	the	the	DT
6745	5958	32	whites	white	NNS
6745	5958	33	of	of	IN
6745	5958	34	four	four	CD
6745	5958	35	eggs	egg	NNS
6745	5958	36	.	.	.
6745	5959	1	Soak	soak	VB
6745	5959	2	the	the	DT
6745	5959	3	gelatine	gelatine	NN
6745	5959	4	two	two	CD
6745	5959	5	hours	hour	NNS
6745	5959	6	in	in	IN
6745	5959	7	half	half	PDT
6745	5959	8	a	a	DT
6745	5959	9	cupful	cupful	NN
6745	5959	10	of	of	IN
6745	5959	11	the	the	DT
6745	5959	12	water	water	NN
6745	5959	13	.	.	.
6745	5960	1	Mash	mash	VB
6745	5960	2	the	the	DT
6745	5960	3	strawberries	strawberry	NNS
6745	5960	4	,	,	,
6745	5960	5	and	and	CC
6745	5960	6	add	add	VB
6745	5960	7	half	half	PDT
6745	5960	8	the	the	DT
6745	5960	9	sugar	sugar	NN
6745	5960	10	to	to	IN
6745	5960	11	them	-PRON-	PRP
6745	5960	12	.	.	.
6745	5961	1	Boil	Boil	NNP
6745	5961	2	the	the	DT
6745	5961	3	remainder	remainder	NN
6745	5961	4	of	of	IN
6745	5961	5	the	the	DT
6745	5961	6	sugar	sugar	NN
6745	5961	7	and	and	CC
6745	5961	8	the	the	DT
6745	5961	9	cupful	cupful	NN
6745	5961	10	of	of	IN
6745	5961	11	water	water	NN
6745	5961	12	gently	gently	RB
6745	5961	13	twenty	twenty	CD
6745	5961	14	minutes	minute	NNS
6745	5961	15	.	.	.
6745	5962	1	Rub	rub	VB
6745	5962	2	the	the	DT
6745	5962	3	strawberries	strawberry	NNS
6745	5962	4	through	through	IN
6745	5962	5	a	a	DT
6745	5962	6	sieve	sieve	NN
6745	5962	7	.	.	.
6745	5963	1	Add	add	VB
6745	5963	2	the	the	DT
6745	5963	3	gelatine	gelatine	NN
6745	5963	4	to	to	IN
6745	5963	5	the	the	DT
6745	5963	6	boiling	boiling	NN
6745	5963	7	syrup	syrup	NN
6745	5963	8	and	and	CC
6745	5963	9	take	take	VB
6745	5963	10	from	from	IN
6745	5963	11	the	the	DT
6745	5963	12	fire	fire	NN
6745	5963	13	immediately	immediately	RB
6745	5963	14	;	;	:
6745	5963	15	then	then	RB
6745	5963	16	add	add	VB
6745	5963	17	the	the	DT
6745	5963	18	strawberries	strawberry	NNS
6745	5963	19	.	.	.
6745	5964	1	Place	place	NN
6745	5964	2	in	in	IN
6745	5964	3	a	a	DT
6745	5964	4	pan	pan	NN
6745	5964	5	of	of	IN
6745	5964	6	ice	ice	NN
6745	5964	7	water	water	NN
6745	5964	8	and	and	CC
6745	5964	9	beat	beat	VBD
6745	5964	10	five	five	CD
6745	5964	11	minutes	minute	NNS
6745	5964	12	.	.	.
6745	5965	1	Add	add	VB
6745	5965	2	the	the	DT
6745	5965	3	whites	white	NNS
6745	5965	4	of	of	IN
6745	5965	5	eggs	egg	NNS
6745	5965	6	and	and	CC
6745	5965	7	beat	beat	VBD
6745	5965	8	until	until	IN
6745	5965	9	the	the	DT
6745	5965	10	mixture	mixture	NN
6745	5965	11	begins	begin	VBZ
6745	5965	12	to	to	TO
6745	5965	13	thicken	thicken	VB
6745	5965	14	.	.	.
6745	5966	1	Pour	pour	VB
6745	5966	2	into	into	IN
6745	5966	3	the	the	DT
6745	5966	4	moulds	mould	NNS
6745	5966	5	and	and	CC
6745	5966	6	set	set	VBD
6745	5966	7	away	away	RB
6745	5966	8	to	to	IN
6745	5966	9	harden	harden	NNP
6745	5966	10	.	.	.
6745	5967	1	Serve	serve	VB
6745	5967	2	with	with	IN
6745	5967	3	sugar	sugar	NN
6745	5967	4	and	and	CC
6745	5967	5	cream	cream	NN
6745	5967	6	.	.	.
6745	5968	1	Raspberry	raspberry	VB
6745	5968	2	and	and	CC
6745	5968	3	blackberry	blackberry	NN
6745	5968	4	sponges	sponge	NNS
6745	5968	5	are	be	VBP
6745	5968	6	made	make	VBN
6745	5968	7	in	in	IN
6745	5968	8	the	the	DT
6745	5968	9	same	same	JJ
6745	5968	10	way	way	NN
6745	5968	11	.	.	.
6745	5969	1	Pineapple	Pineapple	NNP
6745	5969	2	Sponge	Sponge	NNP
6745	5969	3	.	.	.
6745	5970	1	One	one	CD
6745	5970	2	small	small	JJ
6745	5970	3	fresh	fresh	JJ
6745	5970	4	pineapple	pineapple	NN
6745	5970	5	,	,	,
6745	5970	6	or	or	CC
6745	5970	7	a	a	DT
6745	5970	8	pint	pint	NN
6745	5970	9	-	-	HYPH
6745	5970	10	and	and	CC
6745	5970	11	-	-	HYPH
6745	5970	12	a	a	DT
6745	5970	13	-	-	HYPH
6745	5970	14	half	half	NN
6745	5970	15	can	can	NN
6745	5970	16	of	of	IN
6745	5970	17	the	the	DT
6745	5970	18	fruit	fruit	NN
6745	5970	19	;	;	:
6745	5970	20	one	one	CD
6745	5970	21	small	small	JJ
6745	5970	22	cupful	cupful	NN
6745	5970	23	of	of	IN
6745	5970	24	sugar	sugar	NN
6745	5970	25	,	,	,
6745	5970	26	half	half	PDT
6745	5970	27	a	a	DT
6745	5970	28	package	package	NN
6745	5970	29	of	of	IN
6745	5970	30	gelatine	gelatine	NN
6745	5970	31	,	,	,
6745	5970	32	one	one	CD
6745	5970	33	cupful	cupful	NN
6745	5970	34	and	and	CC
6745	5970	35	a	a	DT
6745	5970	36	half	half	NN
6745	5970	37	of	of	IN
6745	5970	38	water	water	NN
6745	5970	39	,	,	,
6745	5970	40	the	the	DT
6745	5970	41	whites	white	NNS
6745	5970	42	of	of	IN
6745	5970	43	four	four	CD
6745	5970	44	eggs	egg	NNS
6745	5970	45	.	.	.
6745	5971	1	Soak	soak	VB
6745	5971	2	the	the	DT
6745	5971	3	gelatine	gelatine	NN
6745	5971	4	two	two	CD
6745	5971	5	hours	hour	NNS
6745	5971	6	in	in	IN
6745	5971	7	half	half	PDT
6745	5971	8	a	a	DT
6745	5971	9	cupful	cupful	NN
6745	5971	10	of	of	IN
6745	5971	11	the	the	DT
6745	5971	12	water	water	NN
6745	5971	13	.	.	.
6745	5972	1	Chop	chop	VB
6745	5972	2	the	the	DT
6745	5972	3	pineapple	pineapple	NN
6745	5972	4	,	,	,
6745	5972	5	and	and	CC
6745	5972	6	put	put	VBD
6745	5972	7	it	-PRON-	PRP
6745	5972	8	and	and	CC
6745	5972	9	the	the	DT
6745	5972	10	juice	juice	NN
6745	5972	11	in	in	IN
6745	5972	12	a	a	DT
6745	5972	13	sauce	sauce	NN
6745	5972	14	-	-	HYPH
6745	5972	15	pan	pan	NN
6745	5972	16	with	with	IN
6745	5972	17	the	the	DT
6745	5972	18	sugar	sugar	NN
6745	5972	19	and	and	CC
6745	5972	20	the	the	DT
6745	5972	21	remainder	remainder	NN
6745	5972	22	of	of	IN
6745	5972	23	the	the	DT
6745	5972	24	water	water	NN
6745	5972	25	.	.	.
6745	5973	1	Simmer	simmer	JJ
6745	5973	2	ten	ten	CD
6745	5973	3	minutes	minute	NNS
6745	5973	4	.	.	.
6745	5974	1	Add	add	VB
6745	5974	2	the	the	DT
6745	5974	3	gelatine	gelatine	NN
6745	5974	4	,	,	,
6745	5974	5	take	take	VB
6745	5974	6	from	from	IN
6745	5974	7	the	the	DT
6745	5974	8	fire	fire	NN
6745	5974	9	immediately	immediately	RB
6745	5974	10	,	,	,
6745	5974	11	and	and	CC
6745	5974	12	strain	strain	VB
6745	5974	13	into	into	IN
6745	5974	14	a	a	DT
6745	5974	15	tin	tin	NN
6745	5974	16	basin	basin	NN
6745	5974	17	.	.	.
6745	5975	1	When	when	WRB
6745	5975	2	partially	partially	RB
6745	5975	3	cooled	cool	VBN
6745	5975	4	,	,	,
6745	5975	5	add	add	VB
6745	5975	6	the	the	DT
6745	5975	7	whites	white	NNS
6745	5975	8	of	of	IN
6745	5975	9	the	the	DT
6745	5975	10	eggs	egg	NNS
6745	5975	11	,	,	,
6745	5975	12	and	and	CC
6745	5975	13	beat	beat	VBD
6745	5975	14	until	until	IN
6745	5975	15	the	the	DT
6745	5975	16	mixture	mixture	NN
6745	5975	17	begins	begin	VBZ
6745	5975	18	to	to	TO
6745	5975	19	thicken	thicken	VB
6745	5975	20	.	.	.
6745	5976	1	Pour	pour	VB
6745	5976	2	into	into	IN
6745	5976	3	a	a	DT
6745	5976	4	mould	mould	NN
6745	5976	5	and	and	CC
6745	5976	6	set	set	VBN
6745	5976	7	away	away	RB
6745	5976	8	to	to	IN
6745	5976	9	harden	harden	NNP
6745	5976	10	.	.	.
6745	5977	1	Serve	serve	VB
6745	5977	2	with	with	IN
6745	5977	3	soft	soft	JJ
6745	5977	4	custard	custard	NN
6745	5977	5	flavored	flavor	VBN
6745	5977	6	with	with	IN
6745	5977	7	wine	wine	NN
6745	5977	8	.	.	.
6745	5978	1	Strawberry	Strawberry	NNP
6745	5978	2	Bavarian	Bavarian	NNP
6745	5978	3	Cream	Cream	NNP
6745	5978	4	.	.	.
6745	5979	1	One	one	CD
6745	5979	2	quart	quart	NN
6745	5979	3	of	of	IN
6745	5979	4	strawberries	strawberry	NNS
6745	5979	5	,	,	,
6745	5979	6	one	one	CD
6745	5979	7	pint	pint	NN
6745	5979	8	of	of	IN
6745	5979	9	cream	cream	NN
6745	5979	10	,	,	,
6745	5979	11	one	one	CD
6745	5979	12	large	large	JJ
6745	5979	13	cupful	cupful	NN
6745	5979	14	of	of	IN
6745	5979	15	sugar	sugar	NN
6745	5979	16	,	,	,
6745	5979	17	half	half	PDT
6745	5979	18	a	a	DT
6745	5979	19	cupful	cupful	NN
6745	5979	20	of	of	IN
6745	5979	21	boiling	boil	VBG
6745	5979	22	water	water	NN
6745	5979	23	,	,	,
6745	5979	24	half	half	PDT
6745	5979	25	a	a	DT
6745	5979	26	cupful	cupful	NN
6745	5979	27	of	of	IN
6745	5979	28	cold	cold	JJ
6745	5979	29	water	water	NN
6745	5979	30	.	.	.
6745	5980	1	Soak	soak	VB
6745	5980	2	the	the	DT
6745	5980	3	gelatine	gelatine	NN
6745	5980	4	two	two	CD
6745	5980	5	hours	hour	NNS
6745	5980	6	in	in	IN
6745	5980	7	the	the	DT
6745	5980	8	cold	cold	JJ
6745	5980	9	water	water	NN
6745	5980	10	.	.	.
6745	5981	1	Mash	mash	VB
6745	5981	2	the	the	DT
6745	5981	3	berries	berry	NNS
6745	5981	4	and	and	CC
6745	5981	5	sugar	sugar	NN
6745	5981	6	together	together	RB
6745	5981	7	,	,	,
6745	5981	8	and	and	CC
6745	5981	9	let	let	VB
6745	5981	10	them	-PRON-	PRP
6745	5981	11	stand	stand	VB
6745	5981	12	one	one	CD
6745	5981	13	hour	hour	NN
6745	5981	14	.	.	.
6745	5982	1	Whip	whip	VB
6745	5982	2	the	the	DT
6745	5982	3	cream	cream	NN
6745	5982	4	to	to	IN
6745	5982	5	a	a	DT
6745	5982	6	froth	froth	NN
6745	5982	7	.	.	.
6745	5983	1	Strain	strain	VB
6745	5983	2	the	the	DT
6745	5983	3	juice	juice	NN
6745	5983	4	from	from	IN
6745	5983	5	the	the	DT
6745	5983	6	berries	berry	NNS
6745	5983	7	,	,	,
6745	5983	8	pressing	press	VBG
6745	5983	9	through	through	IN
6745	5983	10	as	as	RB
6745	5983	11	much	much	JJ
6745	5983	12	as	as	IN
6745	5983	13	possible	possible	JJ
6745	5983	14	without	without	IN
6745	5983	15	the	the	DT
6745	5983	16	seeds	seed	NNS
6745	5983	17	.	.	.
6745	5984	1	Pour	pour	VB
6745	5984	2	the	the	DT
6745	5984	3	hot	hot	JJ
6745	5984	4	water	water	NN
6745	5984	5	on	on	IN
6745	5984	6	the	the	DT
6745	5984	7	gelatine	gelatine	NN
6745	5984	8	,	,	,
6745	5984	9	and	and	CC
6745	5984	10	when	when	WRB
6745	5984	11	dissolved	dissolve	VBN
6745	5984	12	,	,	,
6745	5984	13	strain	strain	VB
6745	5984	14	it	-PRON-	PRP
6745	5984	15	into	into	IN
6745	5984	16	the	the	DT
6745	5984	17	strawberry	strawberry	NNP
6745	5984	18	juice	juice	NN
6745	5984	19	.	.	.
6745	5985	1	Place	place	VB
6745	5985	2	the	the	DT
6745	5985	3	basin	basin	NN
6745	5985	4	(	(	-LRB-
6745	5985	5	which	which	WDT
6745	5985	6	should	should	MD
6745	5985	7	be	be	VB
6745	5985	8	tin	tin	JJ
6745	5985	9	)	)	-RRB-
6745	5985	10	in	in	IN
6745	5985	11	a	a	DT
6745	5985	12	pan	pan	NN
6745	5985	13	of	of	IN
6745	5985	14	ice	ice	NN
6745	5985	15	water	water	NN
6745	5985	16	and	and	CC
6745	5985	17	beat	beat	VBD
6745	5985	18	until	until	IN
6745	5985	19	the	the	DT
6745	5985	20	cream	cream	NN
6745	5985	21	begins	begin	VBZ
6745	5985	22	to	to	TO
6745	5985	23	thicken	thicken	VB
6745	5985	24	.	.	.
6745	5986	1	When	when	WRB
6745	5986	2	as	as	RB
6745	5986	3	thick	thick	JJ
6745	5986	4	as	as	IN
6745	5986	5	soft	soft	JJ
6745	5986	6	custard	custard	NN
6745	5986	7	,	,	,
6745	5986	8	stir	stir	NN
6745	5986	9	in	in	IN
6745	5986	10	the	the	DT
6745	5986	11	whipped	whip	VBN
6745	5986	12	cream	cream	NN
6745	5986	13	;	;	:
6745	5986	14	and	and	CC
6745	5986	15	when	when	WRB
6745	5986	16	this	this	DT
6745	5986	17	is	be	VBZ
6745	5986	18	well	well	RB
6745	5986	19	mixed	mixed	JJ
6745	5986	20	,	,	,
6745	5986	21	turn	turn	VBP
6745	5986	22	into	into	IN
6745	5986	23	the	the	DT
6745	5986	24	mould	mould	NN
6745	5986	25	(	(	-LRB-
6745	5986	26	it	-PRON-	PRP
6745	5986	27	will	will	MD
6745	5986	28	make	make	VB
6745	5986	29	nearly	nearly	RB
6745	5986	30	two	two	CD
6745	5986	31	quarts	quart	NNS
6745	5986	32	)	)	-RRB-
6745	5986	33	,	,	,
6745	5986	34	and	and	CC
6745	5986	35	set	set	VBD
6745	5986	36	away	away	RB
6745	5986	37	to	to	IN
6745	5986	38	harden	harden	NNP
6745	5986	39	.	.	.
6745	5987	1	Serve	serve	VB
6745	5987	2	with	with	IN
6745	5987	3	whipped	whip	VBN
6745	5987	4	cream	cream	NN
6745	5987	5	heaped	heap	VBD
6745	5987	6	around	around	IN
6745	5987	7	it	-PRON-	PRP
6745	5987	8	,	,	,
6745	5987	9	or	or	CC
6745	5987	10	,	,	,
6745	5987	11	if	if	IN
6745	5987	12	the	the	DT
6745	5987	13	border	border	NN
6745	5987	14	mould	mould	NN
6745	5987	15	is	be	VBZ
6745	5987	16	used	use	VBN
6745	5987	17	,	,	,
6745	5987	18	have	have	VB
6745	5987	19	the	the	DT
6745	5987	20	cream	cream	NN
6745	5987	21	in	in	IN
6745	5987	22	the	the	DT
6745	5987	23	centre	centre	NN
6745	5987	24	.	.	.
6745	5988	1	Raspberry	Raspberry	NNP
6745	5988	2	and	and	CC
6745	5988	3	blackberry	blackberry	VB
6745	5988	4	Bavarian	bavarian	JJ
6745	5988	5	creams	cream	NNS
6745	5988	6	are	be	VBP
6745	5988	7	made	make	VBN
6745	5988	8	the	the	DT
6745	5988	9	same	same	JJ
6745	5988	10	as	as	IN
6745	5988	11	the	the	DT
6745	5988	12	strawberry	strawberry	NN
6745	5988	13	.	.	.
6745	5989	1	Orange	Orange	NNP
6745	5989	2	Bavarian	Bavarian	NNP
6745	5989	3	Cream	Cream	NNP
6745	5989	4	.	.	.
6745	5990	1	A	a	DT
6745	5990	2	pint	pint	NN
6745	5990	3	and	and	CC
6745	5990	4	a	a	DT
6745	5990	5	half	half	NN
6745	5990	6	of	of	IN
6745	5990	7	cream	cream	NN
6745	5990	8	,	,	,
6745	5990	9	the	the	DT
6745	5990	10	juice	juice	NN
6745	5990	11	of	of	IN
6745	5990	12	five	five	CD
6745	5990	13	oranges	orange	NNS
6745	5990	14	and	and	CC
6745	5990	15	grated	grate	VBN
6745	5990	16	rind	rind	NN
6745	5990	17	of	of	IN
6745	5990	18	two	two	CD
6745	5990	19	,	,	,
6745	5990	20	one	one	CD
6745	5990	21	large	large	JJ
6745	5990	22	cupful	cupful	NN
6745	5990	23	of	of	IN
6745	5990	24	sugar	sugar	NN
6745	5990	25	,	,	,
6745	5990	26	the	the	DT
6745	5990	27	yolks	yolk	NNS
6745	5990	28	of	of	IN
6745	5990	29	six	six	CD
6745	5990	30	eggs	egg	NNS
6745	5990	31	,	,	,
6745	5990	32	half	half	PDT
6745	5990	33	a	a	DT
6745	5990	34	package	package	NN
6745	5990	35	of	of	IN
6745	5990	36	gelatine	gelatine	NN
6745	5990	37	,	,	,
6745	5990	38	half	half	PDT
6745	5990	39	a	a	DT
6745	5990	40	cupful	cupful	NN
6745	5990	41	of	of	IN
6745	5990	42	cold	cold	JJ
6745	5990	43	water	water	NN
6745	5990	44	.	.	.
6745	5991	1	Soak	soak	VB
6745	5991	2	the	the	DT
6745	5991	3	gelatine	gelatine	NN
6745	5991	4	two	two	CD
6745	5991	5	hours	hour	NNS
6745	5991	6	in	in	IN
6745	5991	7	the	the	DT
6745	5991	8	cold	cold	JJ
6745	5991	9	water	water	NN
6745	5991	10	.	.	.
6745	5992	1	Whip	whip	VB
6745	5992	2	the	the	DT
6745	5992	3	cream	cream	NN
6745	5992	4	,	,	,
6745	5992	5	and	and	CC
6745	5992	6	skim	skim	VB
6745	5992	7	off	off	RP
6745	5992	8	until	until	IN
6745	5992	9	there	there	EX
6745	5992	10	is	be	VBZ
6745	5992	11	less	less	JJR
6745	5992	12	than	than	IN
6745	5992	13	half	half	PDT
6745	5992	14	a	a	DT
6745	5992	15	pint	pint	NN
6745	5992	16	unwhipped	unwhippe	VBN
6745	5992	17	.	.	.
6745	5993	1	Grate	grate	VB
6745	5993	2	the	the	DT
6745	5993	3	rind	rind	NN
6745	5993	4	of	of	IN
6745	5993	5	the	the	DT
6745	5993	6	oranges	orange	NNS
6745	5993	7	on	on	IN
6745	5993	8	the	the	DT
6745	5993	9	gelatine	gelatine	NN
6745	5993	10	,	,	,
6745	5993	11	Squeeze	Squeeze	NNP
6745	5993	12	and	and	CC
6745	5993	13	strain	strain	VB
6745	5993	14	the	the	DT
6745	5993	15	orange	orange	NNP
6745	5993	16	juice	juice	NN
6745	5993	17	,	,	,
6745	5993	18	and	and	CC
6745	5993	19	add	add	VB
6745	5993	20	the	the	DT
6745	5993	21	sugar	sugar	NN
6745	5993	22	to	to	IN
6745	5993	23	it	-PRON-	PRP
6745	5993	24	.	.	.
6745	5994	1	Put	put	VB
6745	5994	2	the	the	DT
6745	5994	3	unwhipped	unwhipped	JJ
6745	5994	4	cream	cream	NN
6745	5994	5	in	in	IN
6745	5994	6	the	the	DT
6745	5994	7	double	double	JJ
6745	5994	8	boiler	boiler	NN
6745	5994	9	.	.	.
6745	5995	1	Beat	beat	VB
6745	5995	2	the	the	DT
6745	5995	3	yolks	yolk	NNS
6745	5995	4	of	of	IN
6745	5995	5	the	the	DT
6745	5995	6	eggs	egg	NNS
6745	5995	7	and	and	CC
6745	5995	8	add	add	VB
6745	5995	9	to	to	IN
6745	5995	10	the	the	DT
6745	5995	11	milk	milk	NN
6745	5995	12	.	.	.
6745	5996	1	Stir	stir	VB
6745	5996	2	this	this	DT
6745	5996	3	mixture	mixture	NN
6745	5996	4	until	until	IN
6745	5996	5	it	-PRON-	PRP
6745	5996	6	begins	begin	VBZ
6745	5996	7	to	to	TO
6745	5996	8	thicken	thicken	VB
6745	5996	9	,	,	,
6745	5996	10	and	and	CC
6745	5996	11	add	add	VB
6745	5996	12	the	the	DT
6745	5996	13	gelatine	gelatine	NN
6745	5996	14	.	.	.
6745	5997	1	As	as	RB
6745	5997	2	soon	soon	RB
6745	5997	3	as	as	IN
6745	5997	4	the	the	DT
6745	5997	5	gelatine	gelatine	NN
6745	5997	6	is	be	VBZ
6745	5997	7	dissolved	dissolve	VBN
6745	5997	8	,	,	,
6745	5997	9	take	take	VB
6745	5997	10	off	off	RP
6745	5997	11	,	,	,
6745	5997	12	and	and	CC
6745	5997	13	place	place	NN
6745	5997	14	in	in	IN
6745	5997	15	a	a	DT
6745	5997	16	pan	pan	NN
6745	5997	17	of	of	IN
6745	5997	18	ice	ice	NN
6745	5997	19	water	water	NN
6745	5997	20	.	.	.
6745	5998	1	Stir	stir	VB
6745	5998	2	until	until	IN
6745	5998	3	it	-PRON-	PRP
6745	5998	4	begins	begin	VBZ
6745	5998	5	to	to	TO
6745	5998	6	cool	cool	VB
6745	5998	7	(	(	-LRB-
6745	5998	8	about	about	RB
6745	5998	9	two	two	CD
6745	5998	10	minutes	minute	NNS
6745	5998	11	)	)	-RRB-
6745	5998	12	,	,	,
6745	5998	13	and	and	CC
6745	5998	14	add	add	VB
6745	5998	15	the	the	DT
6745	5998	16	orange	orange	NNP
6745	5998	17	juice	juice	NN
6745	5998	18	and	and	CC
6745	5998	19	sugar	sugar	NN
6745	5998	20	.	.	.
6745	5999	1	Beat	beat	VB
6745	5999	2	about	about	IN
6745	5999	3	as	as	RB
6745	5999	4	thick	thick	JJ
6745	5999	5	as	as	IN
6745	5999	6	soft	soft	JJ
6745	5999	7	custard	custard	NN
6745	5999	8	,	,	,
6745	5999	9	and	and	CC
6745	5999	10	add	add	VB
6745	5999	11	the	the	DT
6745	5999	12	whipped	whip	VBN
6745	5999	13	cream	cream	NN
6745	5999	14	.	.	.
6745	6000	1	Stir	stir	VB
6745	6000	2	until	until	IN
6745	6000	3	well	well	RB
6745	6000	4	mixed	mixed	JJ
6745	6000	5	,	,	,
6745	6000	6	and	and	CC
6745	6000	7	pour	pour	VB
6745	6000	8	into	into	IN
6745	6000	9	the	the	DT
6745	6000	10	moulds	mould	NNS
6745	6000	11	.	.	.
6745	6001	1	Set	Set	VBN
6745	6001	2	away	away	RB
6745	6001	3	to	to	IN
6745	6001	4	harden	harden	NNP
6745	6001	5	.	.	.
6745	6002	1	There	there	EX
6745	6002	2	will	will	MD
6745	6002	3	be	be	VB
6745	6002	4	about	about	RB
6745	6002	5	two	two	CD
6745	6002	6	quarts	quart	NNS
6745	6002	7	.	.	.
6745	6003	1	Serve	serve	VB
6745	6003	2	with	with	IN
6745	6003	3	whipped	whip	VBN
6745	6003	4	cream	cream	NN
6745	6003	5	heaped	heap	VBD
6745	6003	6	around	around	IN
6745	6003	7	the	the	DT
6745	6003	8	orange	orange	NNP
6745	6003	9	cream	cream	NN
6745	6003	10	.	.	.
6745	6004	1	Peach	Peach	NNP
6745	6004	2	Bavarian	Bavarian	NNP
6745	6004	3	Cream	Cream	NNP
6745	6004	4	.	.	.
6745	6005	1	One	one	CD
6745	6005	2	quart	quart	NN
6745	6005	3	of	of	IN
6745	6005	4	canned	canned	JJ
6745	6005	5	peaches	peach	NNS
6745	6005	6	,	,	,
6745	6005	7	one	one	CD
6745	6005	8	large	large	JJ
6745	6005	9	cupful	cupful	NN
6745	6005	10	of	of	IN
6745	6005	11	sugar	sugar	NN
6745	6005	12	,	,	,
6745	6005	13	one	one	CD
6745	6005	14	pint	pint	NN
6745	6005	15	of	of	IN
6745	6005	16	cream	cream	NN
6745	6005	17	,	,	,
6745	6005	18	half	half	PDT
6745	6005	19	a	a	DT
6745	6005	20	box	box	NN
6745	6005	21	of	of	IN
6745	6005	22	gelatine	gelatine	NN
6745	6005	23	,	,	,
6745	6005	24	half	half	PDT
6745	6005	25	a	a	DT
6745	6005	26	cupful	cupful	NN
6745	6005	27	of	of	IN
6745	6005	28	cold	cold	JJ
6745	6005	29	water	water	NN
6745	6005	30	.	.	.
6745	6006	1	Mash	mash	VB
6745	6006	2	the	the	DT
6745	6006	3	peaches	peach	NNS
6745	6006	4	and	and	CC
6745	6006	5	rub	rub	VB
6745	6006	6	them	-PRON-	PRP
6745	6006	7	and	and	CC
6745	6006	8	the	the	DT
6745	6006	9	juice	juice	NN
6745	6006	10	through	through	IN
6745	6006	11	a	a	DT
6745	6006	12	sieve	sieve	NN
6745	6006	13	.	.	.
6745	6007	1	Add	add	VB
6745	6007	2	the	the	DT
6745	6007	3	sugar	sugar	NN
6745	6007	4	.	.	.
6745	6008	1	Soak	soak	VB
6745	6008	2	the	the	DT
6745	6008	3	gelatine	gelatine	NN
6745	6008	4	two	two	CD
6745	6008	5	hours	hour	NNS
6745	6008	6	in	in	IN
6745	6008	7	the	the	DT
6745	6008	8	cold	cold	JJ
6745	6008	9	water	water	NN
6745	6008	10	.	.	.
6745	6009	1	Whip	whip	VB
6745	6009	2	the	the	DT
6745	6009	3	cream	cream	NN
6745	6009	4	to	to	IN
6745	6009	5	a	a	DT
6745	6009	6	froth	froth	NN
6745	6009	7	.	.	.
6745	6010	1	Put	put	VB
6745	6010	2	the	the	DT
6745	6010	3	peaches	peach	NNS
6745	6010	4	in	in	IN
6745	6010	5	a	a	DT
6745	6010	6	sauce	sauce	NN
6745	6010	7	-	-	HYPH
6745	6010	8	pan	pan	NN
6745	6010	9	and	and	CC
6745	6010	10	let	let	VB
6745	6010	11	them	-PRON-	PRP
6745	6010	12	simmer	simmer	VB
6745	6010	13	twenty	twenty	CD
6745	6010	14	minutes	minute	NNS
6745	6010	15	.	.	.
6745	6011	1	Stir	stir	VB
6745	6011	2	often	often	RB
6745	6011	3	.	.	.
6745	6012	1	Add	add	VB
6745	6012	2	the	the	DT
6745	6012	3	gelatine	gelatine	NN
6745	6012	4	to	to	IN
6745	6012	5	the	the	DT
6745	6012	6	hot	hot	JJ
6745	6012	7	peaches	peach	NNS
6745	6012	8	and	and	CC
6745	6012	9	remove	remove	VB
6745	6012	10	from	from	IN
6745	6012	11	the	the	DT
6745	6012	12	fire	fire	NN
6745	6012	13	immediately	immediately	RB
6745	6012	14	.	.	.
6745	6013	1	Place	place	VB
6745	6013	2	the	the	DT
6745	6013	3	sauce	sauce	NN
6745	6013	4	-	-	HYPH
6745	6013	5	pan	pan	NN
6745	6013	6	in	in	IN
6745	6013	7	a	a	DT
6745	6013	8	pan	pan	NN
6745	6013	9	of	of	IN
6745	6013	10	ice	ice	NN
6745	6013	11	water	water	NN
6745	6013	12	and	and	CC
6745	6013	13	beat	beat	VBD
6745	6013	14	until	until	IN
6745	6013	15	the	the	DT
6745	6013	16	mixture	mixture	NN
6745	6013	17	begins	begin	VBZ
6745	6013	18	to	to	TO
6745	6013	19	thicken	thicken	VB
6745	6013	20	;	;	:
6745	6013	21	then	then	RB
6745	6013	22	stir	stir	VB
6745	6013	23	in	in	IN
6745	6013	24	the	the	DT
6745	6013	25	cream	cream	NN
6745	6013	26	.	.	.
6745	6014	1	Mix	mix	VB
6745	6014	2	thoroughly	thoroughly	RB
6745	6014	3	,	,	,
6745	6014	4	and	and	CC
6745	6014	5	pour	pour	VB
6745	6014	6	into	into	IN
6745	6014	7	the	the	DT
6745	6014	8	mould	mould	NN
6745	6014	9	.	.	.
6745	6015	1	Set	Set	VBN
6745	6015	2	away	away	RB
6745	6015	3	to	to	IN
6745	6015	4	harden	harden	NNP
6745	6015	5	.	.	.
6745	6016	1	Serve	serve	VB
6745	6016	2	with	with	IN
6745	6016	3	whipped	whip	VBN
6745	6016	4	cream	cream	NN
6745	6016	5	.	.	.
6745	6017	1	Apricot	Apricot	NNP
6745	6017	2	and	and	CC
6745	6017	3	pear	pear	VB
6745	6017	4	Bavarian	bavarian	JJ
6745	6017	5	creams	cream	NNS
6745	6017	6	are	be	VBP
6745	6017	7	made	make	VBN
6745	6017	8	in	in	IN
6745	6017	9	the	the	DT
6745	6017	10	same	same	JJ
6745	6017	11	way	way	NN
6745	6017	12	.	.	.
6745	6018	1	Pineapple	Pineapple	NNP
6745	6018	2	Bavarian	Bavarian	NNP
6745	6018	3	Cream	Cream	NNP
6745	6018	4	.	.	.
6745	6019	1	One	one	CD
6745	6019	2	pint	pint	NN
6745	6019	3	of	of	IN
6745	6019	4	canned	can	VBN
6745	6019	5	pineapple	pineapple	NN
6745	6019	6	,	,	,
6745	6019	7	one	one	CD
6745	6019	8	small	small	JJ
6745	6019	9	tea	tea	NN
6745	6019	10	-	-	HYPH
6745	6019	11	cupful	cupful	JJ
6745	6019	12	of	of	IN
6745	6019	13	sugar	sugar	NN
6745	6019	14	,	,	,
6745	6019	15	one	one	CD
6745	6019	16	pint	pint	NN
6745	6019	17	of	of	IN
6745	6019	18	cream	cream	NN
6745	6019	19	,	,	,
6745	6019	20	half	half	PDT
6745	6019	21	a	a	DT
6745	6019	22	package	package	NN
6745	6019	23	of	of	IN
6745	6019	24	gelatine	gelatine	NN
6745	6019	25	,	,	,
6745	6019	26	half	half	PDT
6745	6019	27	a	a	DT
6745	6019	28	cupful	cupful	NN
6745	6019	29	of	of	IN
6745	6019	30	cold	cold	JJ
6745	6019	31	water	water	NN
6745	6019	32	.	.	.
6745	6020	1	Soak	soak	VB
6745	6020	2	the	the	DT
6745	6020	3	gelatine	gelatine	NN
6745	6020	4	two	two	CD
6745	6020	5	hours	hour	NNS
6745	6020	6	in	in	IN
6745	6020	7	the	the	DT
6745	6020	8	water	water	NN
6745	6020	9	.	.	.
6745	6021	1	Chop	chop	VB
6745	6021	2	the	the	DT
6745	6021	3	pineapple	pineapple	NN
6745	6021	4	fine	fine	NN
6745	6021	5	and	and	CC
6745	6021	6	put	put	VBD
6745	6021	7	it	-PRON-	PRP
6745	6021	8	on	on	RP
6745	6021	9	with	with	IN
6745	6021	10	the	the	DT
6745	6021	11	sugar	sugar	NN
6745	6021	12	.	.	.
6745	6022	1	Simmer	simmer	JJ
6745	6022	2	twenty	twenty	CD
6745	6022	3	minutes	minute	NNS
6745	6022	4	.	.	.
6745	6023	1	Add	add	VB
6745	6023	2	the	the	DT
6745	6023	3	gelatine	gelatine	NN
6745	6023	4	,	,	,
6745	6023	5	and	and	CC
6745	6023	6	strain	strain	VB
6745	6023	7	immediately	immediately	RB
6745	6023	8	into	into	IN
6745	6023	9	a	a	DT
6745	6023	10	tin	tin	NN
6745	6023	11	basin	basin	NN
6745	6023	12	.	.	.
6745	6024	1	Rub	rub	VB
6745	6024	2	as	as	IN
6745	6024	3	much	much	JJ
6745	6024	4	of	of	IN
6745	6024	5	the	the	DT
6745	6024	6	pineapple	pineapple	NN
6745	6024	7	as	as	IN
6745	6024	8	possible	possible	JJ
6745	6024	9	through	through	IN
6745	6024	10	the	the	DT
6745	6024	11	sieve	sieve	NN
6745	6024	12	.	.	.
6745	6025	1	Beat	beat	VB
6745	6025	2	until	until	IN
6745	6025	3	it	-PRON-	PRP
6745	6025	4	begins	begin	VBZ
6745	6025	5	to	to	TO
6745	6025	6	thicken	thicken	VB
6745	6025	7	,	,	,
6745	6025	8	and	and	CC
6745	6025	9	add	add	VB
6745	6025	10	the	the	DT
6745	6025	11	cream	cream	NN
6745	6025	12	,	,	,
6745	6025	13	which	which	WDT
6745	6025	14	has	have	VBZ
6745	6025	15	been	be	VBN
6745	6025	16	whipped	whip	VBN
6745	6025	17	to	to	IN
6745	6025	18	a	a	DT
6745	6025	19	froth	froth	NN
6745	6025	20	.	.	.
6745	6026	1	When	when	WRB
6745	6026	2	well	well	RB
6745	6026	3	mixed	mixed	JJ
6745	6026	4	,	,	,
6745	6026	5	pour	pour	VBP
6745	6026	6	into	into	IN
6745	6026	7	the	the	DT
6745	6026	8	mould	mould	NN
6745	6026	9	,	,	,
6745	6026	10	and	and	CC
6745	6026	11	put	put	VBD
6745	6026	12	away	away	RB
6745	6026	13	to	to	IN
6745	6026	14	harden	harden	NNP
6745	6026	15	.	.	.
6745	6027	1	Serve	serve	VB
6745	6027	2	with	with	IN
6745	6027	3	whipped	whip	VBN
6745	6027	4	cream	cream	NN
6745	6027	5	.	.	.
6745	6028	1	Almond	Almond	NNP
6745	6028	2	Bavarian	Bavarian	NNP
6745	6028	3	Cream	Cream	NNP
6745	6028	4	.	.	.
6745	6029	1	One	one	CD
6745	6029	2	pint	pint	NN
6745	6029	3	and	and	CC
6745	6029	4	a	a	DT
6745	6029	5	half	half	NN
6745	6029	6	of	of	IN
6745	6029	7	cream	cream	NN
6745	6029	8	,	,	,
6745	6029	9	one	one	CD
6745	6029	10	pint	pint	NN
6745	6029	11	of	of	IN
6745	6029	12	blanched	blanch	VBN
6745	6029	13	sweet	sweet	JJ
6745	6029	14	almonds	almond	NNS
6745	6029	15	,	,	,
6745	6029	16	one-	one-	XX
6745	6029	17	fourth	fourth	RB
6745	6029	18	of	of	IN
6745	6029	19	a	a	DT
6745	6029	20	teaspoonful	teaspoonful	NN
6745	6029	21	of	of	IN
6745	6029	22	essence	essence	NN
6745	6029	23	of	of	IN
6745	6029	24	almond	almond	NN
6745	6029	25	,	,	,
6745	6029	26	half	half	PDT
6745	6029	27	a	a	DT
6745	6029	28	package	package	NN
6745	6029	29	of	of	IN
6745	6029	30	gelatine	gelatine	NN
6745	6029	31	,	,	,
6745	6029	32	three	three	CD
6745	6029	33	eggs	egg	NNS
6745	6029	34	,	,	,
6745	6029	35	one	one	CD
6745	6029	36	small	small	JJ
6745	6029	37	cupful	cupful	NN
6745	6029	38	of	of	IN
6745	6029	39	sugar	sugar	NN
6745	6029	40	,	,	,
6745	6029	41	half	half	PDT
6745	6029	42	a	a	DT
6745	6029	43	cupful	cupful	NN
6745	6029	44	of	of	IN
6745	6029	45	milk	milk	NN
6745	6029	46	.	.	.
6745	6030	1	Soak	soak	VB
6745	6030	2	the	the	DT
6745	6030	3	gelatine	gelatine	NN
6745	6030	4	two	two	CD
6745	6030	5	hours	hour	NNS
6745	6030	6	in	in	IN
6745	6030	7	the	the	DT
6745	6030	8	milk	milk	NN
6745	6030	9	.	.	.
6745	6031	1	Whip	whip	VB
6745	6031	2	the	the	DT
6745	6031	3	cream	cream	NN
6745	6031	4	to	to	IN
6745	6031	5	a	a	DT
6745	6031	6	stiff	stiff	JJ
6745	6031	7	froth	froth	NN
6745	6031	8	,	,	,
6745	6031	9	until	until	IN
6745	6031	10	about	about	IN
6745	6031	11	half	half	PDT
6745	6031	12	a	a	DT
6745	6031	13	pint	pint	NN
6745	6031	14	is	be	VBZ
6745	6031	15	left	leave	VBN
6745	6031	16	unwhipped	unwhipped	JJ
6745	6031	17	.	.	.
6745	6032	1	Pound	pound	VB
6745	6032	2	the	the	DT
6745	6032	3	almonds	almond	NNS
6745	6032	4	to	to	IN
6745	6032	5	a	a	DT
6745	6032	6	paste	paste	NN
6745	6032	7	in	in	IN
6745	6032	8	the	the	DT
6745	6032	9	mortar	mortar	NN
6745	6032	10	.	.	.
6745	6033	1	Put	put	VB
6745	6033	2	the	the	DT
6745	6033	3	almonds	almond	NNS
6745	6033	4	and	and	CC
6745	6033	5	unwhipped	unwhippe	VBD
6745	6033	6	cream	cream	NN
6745	6033	7	in	in	IN
6745	6033	8	the	the	DT
6745	6033	9	double	double	JJ
6745	6033	10	boiler	boiler	NN
6745	6033	11	.	.	.
6745	6034	1	Beat	beat	VB
6745	6034	2	the	the	DT
6745	6034	3	sugar	sugar	NN
6745	6034	4	and	and	CC
6745	6034	5	eggs	egg	NNS
6745	6034	6	together	together	RB
6745	6034	7	and	and	CC
6745	6034	8	stir	stir	VB
6745	6034	9	in	in	RP
6745	6034	10	with	with	IN
6745	6034	11	the	the	DT
6745	6034	12	cream	cream	NN
6745	6034	13	and	and	CC
6745	6034	14	almonds	almond	NNS
6745	6034	15	.	.	.
6745	6035	1	Cook	cook	VB
6745	6035	2	until	until	IN
6745	6035	3	the	the	DT
6745	6035	4	mixture	mixture	NN
6745	6035	5	begins	begin	VBZ
6745	6035	6	to	to	TO
6745	6035	7	thicken	thicken	VB
6745	6035	8	;	;	:
6745	6035	9	then	then	RB
6745	6035	10	stir	stir	VB
6745	6035	11	in	in	IN
6745	6035	12	the	the	DT
6745	6035	13	gelatine	gelatine	NN
6745	6035	14	,	,	,
6745	6035	15	and	and	CC
6745	6035	16	remove	remove	VB
6745	6035	17	from	from	IN
6745	6035	18	the	the	DT
6745	6035	19	fire	fire	NN
6745	6035	20	.	.	.
6745	6036	1	Strain	strain	VB
6745	6036	2	this	this	DT
6745	6036	3	into	into	IN
6745	6036	4	a	a	DT
6745	6036	5	tin	tin	NN
6745	6036	6	basin	basin	NN
6745	6036	7	,	,	,
6745	6036	8	and	and	CC
6745	6036	9	add	add	VB
6745	6036	10	the	the	DT
6745	6036	11	essence	essence	NN
6745	6036	12	of	of	IN
6745	6036	13	almond	almond	NN
6745	6036	14	.	.	.
6745	6037	1	Beat	beat	VB
6745	6037	2	until	until	IN
6745	6037	3	it	-PRON-	PRP
6745	6037	4	begins	begin	VBZ
6745	6037	5	to	to	TO
6745	6037	6	thicken	thicken	VB
6745	6037	7	,	,	,
6745	6037	8	and	and	CC
6745	6037	9	add	add	VB
6745	6037	10	the	the	DT
6745	6037	11	whipped	whip	VBN
6745	6037	12	cream	cream	NN
6745	6037	13	.	.	.
6745	6038	1	Mix	mix	VB
6745	6038	2	well	well	RB
6745	6038	3	,	,	,
6745	6038	4	pour	pour	VB
6745	6038	5	into	into	IN
6745	6038	6	the	the	DT
6745	6038	7	moulds	mould	NNS
6745	6038	8	,	,	,
6745	6038	9	and	and	CC
6745	6038	10	set	set	VB
6745	6038	11	away	away	RB
6745	6038	12	.	.	.
6745	6039	1	Serve	serve	VB
6745	6039	2	with	with	IN
6745	6039	3	whipped	whip	VBN
6745	6039	4	cream	cream	NN
6745	6039	5	.	.	.
6745	6040	1	Pistachio	Pistachio	NNP
6745	6040	2	Bavarian	bavarian	JJ
6745	6040	3	cream	cream	NN
6745	6040	4	is	be	VBZ
6745	6040	5	made	make	VBN
6745	6040	6	in	in	IN
6745	6040	7	the	the	DT
6745	6040	8	same	same	JJ
6745	6040	9	way	way	NN
6745	6040	10	,	,	,
6745	6040	11	using	use	VBG
6745	6040	12	one	one	CD
6745	6040	13	pint	pint	NN
6745	6040	14	of	of	IN
6745	6040	15	pistachio	pistachio	NNP
6745	6040	16	nuts	nut	NNS
6745	6040	17	instead	instead	RB
6745	6040	18	of	of	IN
6745	6040	19	the	the	DT
6745	6040	20	almonds	almond	NNS
6745	6040	21	,	,	,
6745	6040	22	and	and	CC
6745	6040	23	omitting	omit	VBG
6745	6040	24	the	the	DT
6745	6040	25	essence	essence	NN
6745	6040	26	of	of	IN
6745	6040	27	almond	almond	NN
6745	6040	28	.	.	.
6745	6041	1	Chocolate	Chocolate	NNP
6745	6041	2	Bavarian	Bavarian	NNP
6745	6041	3	Cream	Cream	NNP
6745	6041	4	.	.	.
6745	6042	1	One	one	CD
6745	6042	2	pint	pint	NN
6745	6042	3	of	of	IN
6745	6042	4	cream	cream	NN
6745	6042	5	,	,	,
6745	6042	6	one	one	CD
6745	6042	7	cupful	cupful	NN
6745	6042	8	of	of	IN
6745	6042	9	milk	milk	NN
6745	6042	10	,	,	,
6745	6042	11	half	half	PDT
6745	6042	12	a	a	DT
6745	6042	13	cupful	cupful	NN
6745	6042	14	of	of	IN
6745	6042	15	sugar	sugar	NN
6745	6042	16	,	,	,
6745	6042	17	half	half	PDT
6745	6042	18	a	a	DT
6745	6042	19	box	box	NN
6745	6042	20	of	of	IN
6745	6042	21	gelatine	gelatine	NN
6745	6042	22	,	,	,
6745	6042	23	one	one	CD
6745	6042	24	square	square	NN
6745	6042	25	of	of	IN
6745	6042	26	Baker	Baker	NNP
6745	6042	27	's	's	POS
6745	6042	28	chocolate	chocolate	NN
6745	6042	29	(	(	-LRB-
6745	6042	30	an	an	DT
6745	6042	31	ounce	ounce	NN
6745	6042	32	)	)	-RRB-
6745	6042	33	.	.	.
6745	6043	1	Soak	soak	VB
6745	6043	2	the	the	DT
6745	6043	3	gelatine	gelatine	NN
6745	6043	4	in	in	IN
6745	6043	5	half	half	PDT
6745	6043	6	a	a	DT
6745	6043	7	cupful	cupful	NN
6745	6043	8	of	of	IN
6745	6043	9	the	the	DT
6745	6043	10	milk	milk	NN
6745	6043	11	.	.	.
6745	6044	1	Whip	whip	VB
6745	6044	2	the	the	DT
6745	6044	3	cream	cream	NN
6745	6044	4	to	to	IN
6745	6044	5	a	a	DT
6745	6044	6	stiff	stiff	JJ
6745	6044	7	froth	froth	NN
6745	6044	8	.	.	.
6745	6045	1	Scrape	scrape	VB
6745	6045	2	the	the	DT
6745	6045	3	chocolate	chocolate	NN
6745	6045	4	,	,	,
6745	6045	5	and	and	CC
6745	6045	6	add	add	VB
6745	6045	7	two	two	CD
6745	6045	8	table	table	NN
6745	6045	9	-	-	HYPH
6745	6045	10	spoonfuls	spoonful	NNS
6745	6045	11	of	of	IN
6745	6045	12	the	the	DT
6745	6045	13	sugar	sugar	NN
6745	6045	14	to	to	IN
6745	6045	15	it	-PRON-	PRP
6745	6045	16	.	.	.
6745	6046	1	Put	put	VB
6745	6046	2	in	in	RP
6745	6046	3	a	a	DT
6745	6046	4	small	small	JJ
6745	6046	5	frying	frying	NN
6745	6046	6	-	-	HYPH
6745	6046	7	pan	pan	NN
6745	6046	8	with	with	IN
6745	6046	9	one	one	CD
6745	6046	10	table	table	NN
6745	6046	11	-	-	HYPH
6745	6046	12	spoonful	spoonful	JJ
6745	6046	13	of	of	IN
6745	6046	14	hot	hot	JJ
6745	6046	15	water	water	NN
6745	6046	16	.	.	.
6745	6047	1	Stir	stir	VB
6745	6047	2	over	over	IN
6745	6047	3	a	a	DT
6745	6047	4	hot	hot	JJ
6745	6047	5	fire	fire	NN
6745	6047	6	until	until	IN
6745	6047	7	smooth	smooth	JJ
6745	6047	8	and	and	CC
6745	6047	9	glossy	glossy	JJ
6745	6047	10	.	.	.
6745	6048	1	Have	have	VBP
6745	6048	2	the	the	DT
6745	6048	3	remaining	remain	VBG
6745	6048	4	half	half	NN
6745	6048	5	cupful	cupful	NN
6745	6048	6	of	of	IN
6745	6048	7	milk	milk	NN
6745	6048	8	boiling	boiling	NN
6745	6048	9	.	.	.
6745	6049	1	Stir	stir	VB
6745	6049	2	the	the	DT
6745	6049	3	chocolate	chocolate	NN
6745	6049	4	into	into	IN
6745	6049	5	it	-PRON-	PRP
6745	6049	6	,	,	,
6745	6049	7	and	and	CC
6745	6049	8	add	add	VB
6745	6049	9	the	the	DT
6745	6049	10	gelatine	gelatine	NN
6745	6049	11	.	.	.
6745	6050	1	Strain	strain	VB
6745	6050	2	into	into	IN
6745	6050	3	a	a	DT
6745	6050	4	tin	tin	NN
6745	6050	5	basin	basin	NN
6745	6050	6	,	,	,
6745	6050	7	and	and	CC
6745	6050	8	add	add	VB
6745	6050	9	the	the	DT
6745	6050	10	remainder	remainder	NN
6745	6050	11	of	of	IN
6745	6050	12	the	the	DT
6745	6050	13	sugar	sugar	NN
6745	6050	14	.	.	.
6745	6051	1	Place	place	VB
6745	6051	2	the	the	DT
6745	6051	3	basin	basin	NN
6745	6051	4	in	in	IN
6745	6051	5	a	a	DT
6745	6051	6	pan	pan	NN
6745	6051	7	of	of	IN
6745	6051	8	ice	ice	NN
6745	6051	9	water	water	NN
6745	6051	10	and	and	CC
6745	6051	11	beat	beat	VBD
6745	6051	12	the	the	DT
6745	6051	13	mixture	mixture	NN
6745	6051	14	until	until	IN
6745	6051	15	it	-PRON-	PRP
6745	6051	16	begins	begin	VBZ
6745	6051	17	to	to	TO
6745	6051	18	thicken	thicken	VB
6745	6051	19	;	;	:
6745	6051	20	then	then	RB
6745	6051	21	add	add	VB
6745	6051	22	the	the	DT
6745	6051	23	whipped	whip	VBN
6745	6051	24	cream	cream	NN
6745	6051	25	;	;	:
6745	6051	26	and	and	CC
6745	6051	27	when	when	WRB
6745	6051	28	well	well	RB
6745	6051	29	mixed	mixed	JJ
6745	6051	30	,	,	,
6745	6051	31	turn	turn	VBP
6745	6051	32	into	into	IN
6745	6051	33	the	the	DT
6745	6051	34	mould	mould	NN
6745	6051	35	.	.	.
6745	6052	1	When	when	WRB
6745	6052	2	hard	hard	RB
6745	6052	3	,	,	,
6745	6052	4	serve	serve	VB
6745	6052	5	with	with	IN
6745	6052	6	whipped	whip	VBN
6745	6052	7	cream	cream	NN
6745	6052	8	heaped	heap	VBD
6745	6052	9	around	around	RP
6745	6052	10	.	.	.
6745	6053	1	Coffee	Coffee	NNP
6745	6053	2	Bavarian	Bavarian	NNP
6745	6053	3	Cream	Cream	NNP
6745	6053	4	.	.	.
6745	6054	1	One	one	CD
6745	6054	2	cupful	cupful	NN
6745	6054	3	of	of	IN
6745	6054	4	strong	strong	JJ
6745	6054	5	coffee	coffee	NN
6745	6054	6	,	,	,
6745	6054	7	one	one	CD
6745	6054	8	pint	pint	NN
6745	6054	9	of	of	IN
6745	6054	10	cream	cream	NN
6745	6054	11	,	,	,
6745	6054	12	half	half	PDT
6745	6054	13	a	a	DT
6745	6054	14	package	package	NN
6745	6054	15	of	of	IN
6745	6054	16	gelatine	gelatine	NN
6745	6054	17	,	,	,
6745	6054	18	one	one	CD
6745	6054	19	cupful	cupful	NN
6745	6054	20	of	of	IN
6745	6054	21	sugar	sugar	NN
6745	6054	22	,	,	,
6745	6054	23	one	one	CD
6745	6054	24	-	-	HYPH
6745	6054	25	third	third	NN
6745	6054	26	of	of	IN
6745	6054	27	a	a	DT
6745	6054	28	cupful	cupful	NN
6745	6054	29	of	of	IN
6745	6054	30	cold	cold	JJ
6745	6054	31	water	water	NN
6745	6054	32	.	.	.
6745	6055	1	Soak	soak	VB
6745	6055	2	the	the	DT
6745	6055	3	gelatine	gelatine	NN
6745	6055	4	two	two	CD
6745	6055	5	hours	hour	NNS
6745	6055	6	in	in	IN
6745	6055	7	the	the	DT
6745	6055	8	cold	cold	JJ
6745	6055	9	water	water	NN
6745	6055	10	.	.	.
6745	6056	1	Pour	pour	VB
6745	6056	2	on	on	IN
6745	6056	3	this	this	DT
6745	6056	4	the	the	DT
6745	6056	5	coffee	coffee	NN
6745	6056	6	,	,	,
6745	6056	7	boiling	boil	VBG
6745	6056	8	hot	hot	JJ
6745	6056	9	,	,	,
6745	6056	10	and	and	CC
6745	6056	11	when	when	WRB
6745	6056	12	the	the	DT
6745	6056	13	gelatine	gelatine	NN
6745	6056	14	is	be	VBZ
6745	6056	15	dissolved	dissolve	VBN
6745	6056	16	,	,	,
6745	6056	17	add	add	VB
6745	6056	18	the	the	DT
6745	6056	19	sugar	sugar	NN
6745	6056	20	.	.	.
6745	6057	1	Strain	strain	VB
6745	6057	2	into	into	IN
6745	6057	3	a	a	DT
6745	6057	4	tin	tin	NN
6745	6057	5	basin	basin	NN
6745	6057	6	,	,	,
6745	6057	7	which	which	WDT
6745	6057	8	put	put	VBD
6745	6057	9	in	in	RP
6745	6057	10	a	a	DT
6745	6057	11	pan	pan	NN
6745	6057	12	of	of	IN
6745	6057	13	ice	ice	NN
6745	6057	14	water	water	NN
6745	6057	15	.	.	.
6745	6058	1	Beat	beat	VB
6745	6058	2	with	with	IN
6745	6058	3	a	a	DT
6745	6058	4	whisk	whisk	NN
6745	6058	5	until	until	IN
6745	6058	6	it	-PRON-	PRP
6745	6058	7	begins	begin	VBZ
6745	6058	8	to	to	TO
6745	6058	9	thicken	thicken	VB
6745	6058	10	;	;	:
6745	6058	11	then	then	RB
6745	6058	12	add	add	VB
6745	6058	13	the	the	DT
6745	6058	14	cream	cream	NN
6745	6058	15	,	,	,
6745	6058	16	which	which	WDT
6745	6058	17	has	have	VBZ
6745	6058	18	been	be	VBN
6745	6058	19	whipped	whip	VBN
6745	6058	20	to	to	IN
6745	6058	21	a	a	DT
6745	6058	22	froth	froth	NN
6745	6058	23	.	.	.
6745	6059	1	When	when	WRB
6745	6059	2	thoroughly	thoroughly	RB
6745	6059	3	mixed	mix	VBN
6745	6059	4	,	,	,
6745	6059	5	turn	turn	VBP
6745	6059	6	into	into	IN
6745	6059	7	a	a	DT
6745	6059	8	mould	mould	NN
6745	6059	9	and	and	CC
6745	6059	10	set	set	VBN
6745	6059	11	away	away	RB
6745	6059	12	to	to	IN
6745	6059	13	harden	harden	NNP
6745	6059	14	.	.	.
6745	6060	1	Serve	serve	VB
6745	6060	2	with	with	IN
6745	6060	3	sugar	sugar	NN
6745	6060	4	and	and	CC
6745	6060	5	cream	cream	NN
6745	6060	6	.	.	.
6745	6061	1	Directions	direction	NNS
6745	6061	2	for	for	IN
6745	6061	3	Freezing	freeze	VBG
6745	6061	4	.	.	.
6745	6062	1	Four	four	CD
6745	6062	2	the	the	DT
6745	6062	3	mixture	mixture	NN
6745	6062	4	that	that	WDT
6745	6062	5	is	be	VBZ
6745	6062	6	to	to	TO
6745	6062	7	be	be	VB
6745	6062	8	frozen	freeze	VBN
6745	6062	9	into	into	IN
6745	6062	10	the	the	DT
6745	6062	11	tin	tin	NN
6745	6062	12	can	can	MD
6745	6062	13	,	,	,
6745	6062	14	put	put	VB
6745	6062	15	the	the	DT
6745	6062	16	beater	beater	NN
6745	6062	17	in	in	IN
6745	6062	18	this	this	DT
6745	6062	19	,	,	,
6745	6062	20	and	and	CC
6745	6062	21	put	put	VBD
6745	6062	22	on	on	IN
6745	6062	23	the	the	DT
6745	6062	24	cover	cover	NN
6745	6062	25	.	.	.
6745	6063	1	Place	place	NN
6745	6063	2	in	in	IN
6745	6063	3	the	the	DT
6745	6063	4	tub	tub	NN
6745	6063	5	,	,	,
6745	6063	6	being	be	VBG
6745	6063	7	careful	careful	JJ
6745	6063	8	to	to	TO
6745	6063	9	have	have	VB
6745	6063	10	the	the	DT
6745	6063	11	point	point	NN
6745	6063	12	on	on	IN
6745	6063	13	the	the	DT
6745	6063	14	bottom	bottom	NN
6745	6063	15	fit	fit	NN
6745	6063	16	into	into	IN
6745	6063	17	the	the	DT
6745	6063	18	socket	socket	NN
6745	6063	19	in	in	IN
6745	6063	20	the	the	DT
6745	6063	21	tub	tub	NN
6745	6063	22	.	.	.
6745	6064	1	Put	put	VB
6745	6064	2	on	on	IN
6745	6064	3	the	the	DT
6745	6064	4	cross	cross	NN
6745	6064	5	-	-	NN
6745	6064	6	piece	piece	NN
6745	6064	7	,	,	,
6745	6064	8	and	and	CC
6745	6064	9	turn	turn	VB
6745	6064	10	the	the	DT
6745	6064	11	crank	crank	NN
6745	6064	12	to	to	TO
6745	6064	13	see	see	VB
6745	6064	14	if	if	IN
6745	6064	15	everything	everything	NN
6745	6064	16	is	be	VBZ
6745	6064	17	in	in	IN
6745	6064	18	the	the	DT
6745	6064	19	right	right	JJ
6745	6064	20	place	place	NN
6745	6064	21	.	.	.
6745	6065	1	Next	next	RB
6745	6065	2	comes	come	VBZ
6745	6065	3	the	the	DT
6745	6065	4	packing	packing	NN
6745	6065	5	.	.	.
6745	6066	1	Ice	ice	NN
6745	6066	2	should	should	MD
6745	6066	3	be	be	VB
6745	6066	4	broken	break	VBN
6745	6066	5	in	in	IN
6745	6066	6	large	large	JJ
6745	6066	7	pieces	piece	NNS
6745	6066	8	,	,	,
6745	6066	9	and	and	CC
6745	6066	10	put	put	VBD
6745	6066	11	in	in	RP
6745	6066	12	a	a	DT
6745	6066	13	canvas	canvas	NN
6745	6066	14	bag	bag	NN
6745	6066	15	,	,	,
6745	6066	16	and	and	CC
6745	6066	17	pounded	pound	VBD
6745	6066	18	fine	fine	RB
6745	6066	19	with	with	IN
6745	6066	20	a	a	DT
6745	6066	21	mallet	mallet	NN
6745	6066	22	.	.	.
6745	6067	1	Put	put	VB
6745	6067	2	a	a	DT
6745	6067	3	thick	thick	JJ
6745	6067	4	layer	layer	NN
6745	6067	5	of	of	IN
6745	6067	6	it	-PRON-	PRP
6745	6067	7	in	in	IN
6745	6067	8	the	the	DT
6745	6067	9	tub	tub	NN
6745	6067	10	(	(	-LRB-
6745	6067	11	about	about	RB
6745	6067	12	five	five	CD
6745	6067	13	inches	inch	NNS
6745	6067	14	deep	deep	JJ
6745	6067	15	)	)	-RRB-
6745	6067	16	,	,	,
6745	6067	17	and	and	CC
6745	6067	18	then	then	RB
6745	6067	19	a	a	DT
6745	6067	20	thin	thin	JJ
6745	6067	21	layer	layer	NN
6745	6067	22	of	of	IN
6745	6067	23	salt	salt	NN
6745	6067	24	.	.	.
6745	6068	1	Continue	continue	VB
6745	6068	2	this	this	DT
6745	6068	3	until	until	IN
6745	6068	4	the	the	DT
6745	6068	5	tub	tub	NN
6745	6068	6	is	be	VBZ
6745	6068	7	full	full	JJ
6745	6068	8	,	,	,
6745	6068	9	and	and	CC
6745	6068	10	pack	pack	VB
6745	6068	11	down	down	RP
6745	6068	12	solid	solid	JJ
6745	6068	13	with	with	IN
6745	6068	14	a	a	DT
6745	6068	15	paddle	paddle	NN
6745	6068	16	or	or	CC
6745	6068	17	a	a	DT
6745	6068	18	common	common	JJ
6745	6068	19	piece	piece	NN
6745	6068	20	of	of	IN
6745	6068	21	wood	wood	NN
6745	6068	22	.	.	.
6745	6069	1	After	after	IN
6745	6069	2	turning	turn	VBG
6745	6069	3	the	the	DT
6745	6069	4	crank	crank	NN
6745	6069	5	a	a	DT
6745	6069	6	few	few	JJ
6745	6069	7	times	time	NNS
6745	6069	8	add	add	VB
6745	6069	9	more	more	JJR
6745	6069	10	salt	salt	NN
6745	6069	11	and	and	CC
6745	6069	12	ice	ice	NN
6745	6069	13	,	,	,
6745	6069	14	and	and	CC
6745	6069	15	again	again	RB
6745	6069	16	pack	pack	VB
6745	6069	17	down	down	RP
6745	6069	18	.	.	.
6745	6070	1	Continue	continue	VB
6745	6070	2	in	in	IN
6745	6070	3	this	this	DT
6745	6070	4	way	way	NN
6745	6070	5	until	until	IN
6745	6070	6	the	the	DT
6745	6070	7	tub	tub	NN
6745	6070	8	is	be	VBZ
6745	6070	9	full	full	JJ
6745	6070	10	.	.	.
6745	6071	1	For	for	IN
6745	6071	2	a	a	DT
6745	6071	3	gallon	gallon	NN
6745	6071	4	can	can	MD
6745	6071	5	,	,	,
6745	6071	6	three	three	CD
6745	6071	7	pints	pint	NNS
6745	6071	8	of	of	IN
6745	6071	9	salt	salt	NN
6745	6071	10	and	and	CC
6745	6071	11	perhaps	perhaps	RB
6745	6071	12	ten	ten	CD
6745	6071	13	quarts	quart	NNS
6745	6071	14	of	of	IN
6745	6071	15	fine	fine	JJ
6745	6071	16	ice	ice	NN
6745	6071	17	will	will	MD
6745	6071	18	be	be	VB
6745	6071	19	required	require	VBN
6745	6071	20	.	.	.
6745	6072	1	Remember	remember	VB
6745	6072	2	that	that	IN
6745	6072	3	if	if	IN
6745	6072	4	the	the	DT
6745	6072	5	freezer	freezer	NN
6745	6072	6	is	be	VBZ
6745	6072	7	packed	pack	VBN
6745	6072	8	solid	solid	JJ
6745	6072	9	at	at	IN
6745	6072	10	first	first	JJ
6745	6072	11	,	,	,
6745	6072	12	no	no	DT
6745	6072	13	more	more	JJR
6745	6072	14	ice	ice	NN
6745	6072	15	or	or	CC
6745	6072	16	salt	salt	NN
6745	6072	17	is	be	VBZ
6745	6072	18	needed	need	VBN
6745	6072	19	.	.	.
6745	6073	1	The	the	DT
6745	6073	2	water	water	NN
6745	6073	3	must	must	MD
6745	6073	4	never	never	RB
6745	6073	5	be	be	VB
6745	6073	6	let	let	VBN
6745	6073	7	off	off	RP
6745	6073	8	,	,	,
6745	6073	9	as	as	IN
6745	6073	10	it	-PRON-	PRP
6745	6073	11	is	be	VBZ
6745	6073	12	one	one	CD
6745	6073	13	of	of	IN
6745	6073	14	the	the	DT
6745	6073	15	strongest	strong	JJS
6745	6073	16	elements	element	NNS
6745	6073	17	to	to	TO
6745	6073	18	help	help	VB
6745	6073	19	the	the	DT
6745	6073	20	freezing	freezing	NN
6745	6073	21	.	.	.
6745	6074	1	If	if	IN
6745	6074	2	more	more	JJR
6745	6074	3	salt	salt	NN
6745	6074	4	than	than	IN
6745	6074	5	the	the	DT
6745	6074	6	quantity	quantity	NN
6745	6074	7	given	give	VBN
6745	6074	8	is	be	VBZ
6745	6074	9	used	use	VBN
6745	6074	10	,	,	,
6745	6074	11	the	the	DT
6745	6074	12	cream	cream	NN
6745	6074	13	will	will	MD
6745	6074	14	freeze	freeze	VB
6745	6074	15	sooner	soon	RBR
6745	6074	16	,	,	,
6745	6074	17	but	but	CC
6745	6074	18	it	-PRON-	PRP
6745	6074	19	will	will	MD
6745	6074	20	not	not	RB
6745	6074	21	be	be	VB
6745	6074	22	so	so	RB
6745	6074	23	smooth	smooth	JJ
6745	6074	24	and	and	CC
6745	6074	25	rich	rich	JJ
6745	6074	26	as	as	IN
6745	6074	27	when	when	WRB
6745	6074	28	less	less	JJR
6745	6074	29	is	be	VBZ
6745	6074	30	used	use	VBN
6745	6074	31	.	.	.
6745	6075	1	Turn	turn	VB
6745	6075	2	the	the	DT
6745	6075	3	crank	crank	NN
6745	6075	4	for	for	IN
6745	6075	5	twenty	twenty	CD
6745	6075	6	minutes	minute	NNS
6745	6075	7	--	--	:
6745	6075	8	not	not	RB
6745	6075	9	fast	fast	RB
6745	6075	10	at	at	IN
6745	6075	11	first	first	RB
6745	6075	12	,	,	,
6745	6075	13	but	but	CC
6745	6075	14	very	very	RB
6745	6075	15	rapidly	rapidly	RB
6745	6075	16	the	the	DT
6745	6075	17	last	last	JJ
6745	6075	18	ten	ten	CD
6745	6075	19	minutes	minute	NNS
6745	6075	20	.	.	.
6745	6076	1	It	-PRON-	PRP
6745	6076	2	will	will	MD
6745	6076	3	be	be	VB
6745	6076	4	hard	hard	JJ
6745	6076	5	to	to	TO
6745	6076	6	torn	tear	VBN
6745	6076	7	when	when	WRB
6745	6076	8	the	the	DT
6745	6076	9	mixture	mixture	NN
6745	6076	10	is	be	VBZ
6745	6076	11	frozen	freeze	VBN
6745	6076	12	.	.	.
6745	6077	1	Turn	turn	VB
6745	6077	2	back	back	RP
6745	6077	3	the	the	DT
6745	6077	4	cross	cross	NN
6745	6077	5	-	-	NN
6745	6077	6	piece	piece	NN
6745	6077	7	,	,	,
6745	6077	8	wipe	wipe	VB
6745	6077	9	the	the	DT
6745	6077	10	salt	salt	NN
6745	6077	11	and	and	CC
6745	6077	12	ice	ice	NN
6745	6077	13	from	from	IN
6745	6077	14	the	the	DT
6745	6077	15	cover	cover	NN
6745	6077	16	,	,	,
6745	6077	17	and	and	CC
6745	6077	18	take	take	VB
6745	6077	19	off	off	RP
6745	6077	20	the	the	DT
6745	6077	21	cover	cover	NN
6745	6077	22	,	,	,
6745	6077	23	not	not	RB
6745	6077	24	displacing	displace	VBG
6745	6077	25	the	the	DT
6745	6077	26	can	can	NN
6745	6077	27	itself	-PRON-	PRP
6745	6077	28	.	.	.
6745	6078	1	Remove	remove	VB
6745	6078	2	the	the	DT
6745	6078	3	beater	beater	NN
6745	6078	4	and	and	CC
6745	6078	5	scrape	scrape	VB
6745	6078	6	the	the	DT
6745	6078	7	cream	cream	NN
6745	6078	8	from	from	IN
6745	6078	9	it	-PRON-	PRP
6745	6078	10	.	.	.
6745	6079	1	Work	work	VB
6745	6079	2	a	a	DT
6745	6079	3	large	large	JJ
6745	6079	4	spoon	spoon	NN
6745	6079	5	up	up	IN
6745	6079	6	and	and	CC
6745	6079	7	down	down	RB
6745	6079	8	in	in	IN
6745	6079	9	the	the	DT
6745	6079	10	cream	cream	NN
6745	6079	11	until	until	IN
6745	6079	12	it	-PRON-	PRP
6745	6079	13	is	be	VBZ
6745	6079	14	light	light	JJ
6745	6079	15	and	and	CC
6745	6079	16	the	the	DT
6745	6079	17	space	space	NN
6745	6079	18	left	leave	VBN
6745	6079	19	by	by	IN
6745	6079	20	taking	take	VBG
6745	6079	21	out	out	RP
6745	6079	22	the	the	DT
6745	6079	23	beater	beater	NN
6745	6079	24	is	be	VBZ
6745	6079	25	filled	fill	VBN
6745	6079	26	.	.	.
6745	6080	1	Cover	cover	VB
6745	6080	2	the	the	DT
6745	6080	3	can	can	NN
6745	6080	4	,	,	,
6745	6080	5	cork	cork	VB
6745	6080	6	up	up	RP
6745	6080	7	the	the	DT
6745	6080	8	hole	hole	NN
6745	6080	9	from	from	IN
6745	6080	10	which	which	WDT
6745	6080	11	the	the	DT
6745	6080	12	handle	handle	NN
6745	6080	13	of	of	IN
6745	6080	14	the	the	DT
6745	6080	15	beater	beater	NN
6745	6080	16	was	be	VBD
6745	6080	17	taken	take	VBN
6745	6080	18	,	,	,
6745	6080	19	put	put	VBN
6745	6080	20	on	on	IN
6745	6080	21	the	the	DT
6745	6080	22	cross	cross	NN
6745	6080	23	piece	piece	NN
6745	6080	24	,	,	,
6745	6080	25	and	and	CC
6745	6080	26	set	set	VBD
6745	6080	27	the	the	DT
6745	6080	28	tub	tub	NN
6745	6080	29	in	in	IN
6745	6080	30	a	a	DT
6745	6080	31	cool	cool	JJ
6745	6080	32	place	place	NN
6745	6080	33	until	until	IN
6745	6080	34	serving	serve	VBG
6745	6080	35	time	time	NN
6745	6080	36	.	.	.
6745	6081	1	Then	then	RB
6745	6081	2	dip	dip	VB
6745	6081	3	the	the	DT
6745	6081	4	can	can	NN
6745	6081	5	for	for	IN
6745	6081	6	a	a	DT
6745	6081	7	few	few	JJ
6745	6081	8	seconds	second	NNS
6745	6081	9	in	in	IN
6745	6081	10	water	water	NN
6745	6081	11	that	that	WDT
6745	6081	12	is	be	VBZ
6745	6081	13	a	a	DT
6745	6081	14	trifle	trifle	RB
6745	6081	15	warm	warm	JJ
6745	6081	16	,	,	,
6745	6081	17	wipe	wipe	VB
6745	6081	18	it	-PRON-	PRP
6745	6081	19	,	,	,
6745	6081	20	and	and	CC
6745	6081	21	turn	turn	VB
6745	6081	22	on	on	RP
6745	6081	23	the	the	DT
6745	6081	24	dish	dish	NN
6745	6081	25	.	.	.
6745	6082	1	Rest	rest	VB
6745	6082	2	it	-PRON-	PRP
6745	6082	3	for	for	IN
6745	6082	4	a	a	DT
6745	6082	5	moment	moment	NN
6745	6082	6	,	,	,
6745	6082	7	and	and	CC
6745	6082	8	lift	lift	VB
6745	6082	9	a	a	DT
6745	6082	10	little	little	JJ
6745	6082	11	.	.	.
6745	6083	1	If	if	IN
6745	6083	2	the	the	DT
6745	6083	3	cream	cream	NN
6745	6083	4	is	be	VBZ
6745	6083	5	to	to	TO
6745	6083	6	be	be	VB
6745	6083	7	served	serve	VBN
6745	6083	8	from	from	IN
6745	6083	9	a	a	DT
6745	6083	10	mould	mould	NN
6745	6083	11	,	,	,
6745	6083	12	remove	remove	VB
6745	6083	13	it	-PRON-	PRP
6745	6083	14	when	when	WRB
6745	6083	15	you	-PRON-	PRP
6745	6083	16	do	do	VBP
6745	6083	17	the	the	DT
6745	6083	18	beater	beater	NN
6745	6083	19	.	.	.
6745	6084	1	Fill	fill	VB
6745	6084	2	the	the	DT
6745	6084	3	mould	mould	NN
6745	6084	4	and	and	CC
6745	6084	5	work	work	VB
6745	6084	6	the	the	DT
6745	6084	7	cream	cream	NN
6745	6084	8	up	up	RB
6745	6084	9	and	and	CC
6745	6084	10	down	down	RB
6745	6084	11	with	with	IN
6745	6084	12	a	a	DT
6745	6084	13	spoon	spoon	NN
6745	6084	14	.	.	.
6745	6085	1	This	this	DT
6745	6085	2	will	will	MD
6745	6085	3	press	press	VB
6745	6085	4	the	the	DT
6745	6085	5	cream	cream	NN
6745	6085	6	into	into	IN
6745	6085	7	every	every	DT
6745	6085	8	part	part	NN
6745	6085	9	,	,	,
6745	6085	10	and	and	CC
6745	6085	11	lighten	lighten	VB
6745	6085	12	it	-PRON-	PRP
6745	6085	13	.	.	.
6745	6086	1	Cover	cover	VB
6745	6086	2	the	the	DT
6745	6086	3	top	top	NN
6745	6086	4	of	of	IN
6745	6086	5	the	the	DT
6745	6086	6	mould	mould	NN
6745	6086	7	with	with	IN
6745	6086	8	thick	thick	JJ
6745	6086	9	white	white	JJ
6745	6086	10	paper	paper	NN
6745	6086	11	,	,	,
6745	6086	12	put	put	VBN
6745	6086	13	on	on	IN
6745	6086	14	the	the	DT
6745	6086	15	tin	tin	NN
6745	6086	16	cover	cover	NN
6745	6086	17	,	,	,
6745	6086	18	and	and	CC
6745	6086	19	bury	bury	VB
6745	6086	20	in	in	IN
6745	6086	21	fresh	fresh	JJ
6745	6086	22	ice	ice	NN
6745	6086	23	and	and	CC
6745	6086	24	salt	salt	NN
6745	6086	25	.	.	.
6745	6087	1	There	there	EX
6745	6087	2	are	be	VBP
6745	6087	3	a	a	DT
6745	6087	4	great	great	JJ
6745	6087	5	many	many	JJ
6745	6087	6	good	good	JJ
6745	6087	7	freezers	freezer	NNS
6745	6087	8	.	.	.
6745	6088	1	The	the	DT
6745	6088	2	Packer	Packer	NNP
6745	6088	3	is	be	VBZ
6745	6088	4	especially	especially	RB
6745	6088	5	suited	suit	VBN
6745	6088	6	to	to	IN
6745	6088	7	family	family	NN
6745	6088	8	use	use	NN
6745	6088	9	.	.	.
6745	6089	1	It	-PRON-	PRP
6745	6089	2	turns	turn	VBZ
6745	6089	3	so	so	RB
6745	6089	4	easily	easily	RB
6745	6089	5	that	that	IN
6745	6089	6	any	any	DT
6745	6089	7	lady	lady	NN
6745	6089	8	can	can	MD
6745	6089	9	make	make	VB
6745	6089	10	her	-PRON-	PRP$
6745	6089	11	own	own	JJ
6745	6089	12	creams	cream	NNS
6745	6089	13	.	.	.
6745	6090	1	For	for	IN
6745	6090	2	the	the	DT
6745	6090	3	first	first	JJ
6745	6090	4	twelve	twelve	CD
6745	6090	5	minutes	minute	NNS
6745	6090	6	a	a	DT
6745	6090	7	child	child	NN
6745	6090	8	can	can	MD
6745	6090	9	work	work	VB
6745	6090	10	it	-PRON-	PRP
6745	6090	11	.	.	.
6745	6091	1	It	-PRON-	PRP
6745	6091	2	is	be	VBZ
6745	6091	3	made	make	VBN
6745	6091	4	of	of	IN
6745	6091	5	the	the	DT
6745	6091	6	best	good	JJS
6745	6091	7	stock	stock	NN
6745	6091	8	,	,	,
6745	6091	9	and	and	CC
6745	6091	10	will	will	MD
6745	6091	11	last	last	VB
6745	6091	12	many	many	JJ
6745	6091	13	years	year	NNS
6745	6091	14	.	.	.
6745	6092	1	The	the	DT
6745	6092	2	cogs	cog	NNS
6745	6092	3	on	on	IN
6745	6092	4	freezers	freezer	NNS
6745	6092	5	should	should	MD
6745	6092	6	be	be	VB
6745	6092	7	oiled	oil	VBN
6745	6092	8	occasionally	occasionally	RB
6745	6092	9	.	.	.
6745	6093	1	When	when	WRB
6745	6093	2	you	-PRON-	PRP
6745	6093	3	have	have	VBP
6745	6093	4	made	make	VBN
6745	6093	5	cream	cream	NN
6745	6093	6	,	,	,
6745	6093	7	see	see	VB
6745	6093	8	that	that	IN
6745	6093	9	every	every	DT
6745	6093	10	part	part	NN
6745	6093	11	of	of	IN
6745	6093	12	the	the	DT
6745	6093	13	freezer	freezer	NN
6745	6093	14	is	be	VBZ
6745	6093	15	clean	clean	JJ
6745	6093	16	and	and	CC
6745	6093	17	perfectly	perfectly	RB
6745	6093	18	dry	dry	JJ
6745	6093	19	before	before	IN
6745	6093	20	putting	put	VBG
6745	6093	21	away	away	RB
6745	6093	22	.	.	.
6745	6094	1	Vanilla	Vanilla	NNP
6745	6094	2	Ice	Ice	NNP
6745	6094	3	Cream	Cream	NNP
6745	6094	4	.	.	.
6745	6095	1	The	the	DT
6745	6095	2	foundation	foundation	NN
6745	6095	3	given	give	VBN
6745	6095	4	in	in	IN
6745	6095	5	this	this	DT
6745	6095	6	rule	rule	NN
6745	6095	7	is	be	VBZ
6745	6095	8	suitable	suitable	JJ
6745	6095	9	for	for	IN
6745	6095	10	all	all	DT
6745	6095	11	kinds	kind	NNS
6745	6095	12	of	of	IN
6745	6095	13	ice	ice	NN
6745	6095	14	cream	cream	NN
6745	6095	15	.	.	.
6745	6096	1	One	one	CD
6745	6096	2	generous	generous	JJ
6745	6096	3	pint	pint	NN
6745	6096	4	of	of	IN
6745	6096	5	milk	milk	NN
6745	6096	6	,	,	,
6745	6096	7	one	one	CD
6745	6096	8	cupful	cupful	NN
6745	6096	9	of	of	IN
6745	6096	10	sugar	sugar	NN
6745	6096	11	,	,	,
6745	6096	12	half	half	PDT
6745	6096	13	a	a	DT
6745	6096	14	cupful	cupful	NN
6745	6096	15	of	of	IN
6745	6096	16	flour	flour	NN
6745	6096	17	,	,	,
6745	6096	18	_	_	NNP
6745	6096	19	scant	scant	JJ
6745	6096	20	_	_	NNP
6745	6096	21	;	;	:
6745	6096	22	two	two	CD
6745	6096	23	eggs	egg	NNS
6745	6096	24	,	,	,
6745	6096	25	one	one	CD
6745	6096	26	quart	quart	NN
6745	6096	27	of	of	IN
6745	6096	28	cream	cream	NN
6745	6096	29	,	,	,
6745	6096	30	one	one	CD
6745	6096	31	table-	table-	NN
6745	6096	32	spoonful	spoonful	JJ
6745	6096	33	of	of	IN
6745	6096	34	vanilla	vanilla	NN
6745	6096	35	extract	extract	NN
6745	6096	36	,	,	,
6745	6096	37	and	and	CC
6745	6096	38	when	when	WRB
6745	6096	39	the	the	DT
6745	6096	40	cream	cream	NN
6745	6096	41	is	be	VBZ
6745	6096	42	added	add	VBN
6745	6096	43	,	,	,
6745	6096	44	another	another	DT
6745	6096	45	tea-	tea-	NN
6745	6096	46	cupful	cupful	JJ
6745	6096	47	of	of	IN
6745	6096	48	sugar	sugar	NN
6745	6096	49	.	.	.
6745	6097	1	Let	let	VB
6745	6097	2	the	the	DT
6745	6097	3	milk	milk	NN
6745	6097	4	come	come	VB
6745	6097	5	to	to	IN
6745	6097	6	a	a	DT
6745	6097	7	boil	boil	NN
6745	6097	8	.	.	.
6745	6098	1	Beat	beat	VB
6745	6098	2	the	the	DT
6745	6098	3	first	first	JJ
6745	6098	4	cupful	cupful	NN
6745	6098	5	of	of	IN
6745	6098	6	sugar	sugar	NN
6745	6098	7	,	,	,
6745	6098	8	the	the	DT
6745	6098	9	flour	flour	NN
6745	6098	10	and	and	CC
6745	6098	11	eggs	egg	VBZ
6745	6098	12	together	together	RB
6745	6098	13	,	,	,
6745	6098	14	and	and	CC
6745	6098	15	stir	stir	VB
6745	6098	16	into	into	IN
6745	6098	17	the	the	DT
6745	6098	18	boiling	boiling	NN
6745	6098	19	milk	milk	NN
6745	6098	20	.	.	.
6745	6099	1	Cook	cook	VB
6745	6099	2	twenty	twenty	CD
6745	6099	3	minutes	minute	NNS
6745	6099	4	,	,	,
6745	6099	5	stirring	stir	VBG
6745	6099	6	often	often	RB
6745	6099	7	.	.	.
6745	6100	1	Set	Set	VBN
6745	6100	2	away	away	RB
6745	6100	3	to	to	IN
6745	6100	4	cool	cool	JJ
6745	6100	5	,	,	,
6745	6100	6	and	and	CC
6745	6100	7	when	when	WRB
6745	6100	8	cool	cool	JJ
6745	6100	9	add	add	VBP
6745	6100	10	the	the	DT
6745	6100	11	sugar	sugar	NN
6745	6100	12	,	,	,
6745	6100	13	seasoning	seasoning	NN
6745	6100	14	and	and	CC
6745	6100	15	cream	cream	NN
6745	6100	16	,	,	,
6745	6100	17	and	and	CC
6745	6100	18	freeze	freeze	VB
6745	6100	19	.	.	.
6745	6101	1	Vanilla	Vanilla	NNP
6745	6101	2	Ice	Ice	NNP
6745	6101	3	Cream	Cream	NNP
6745	6101	4	,	,	,
6745	6101	5	No	no	UH
6745	6101	6	.	.	.
6745	6102	1	2	2	LS
6745	6102	2	.	.	.
6745	6103	1	One	one	CD
6745	6103	2	pint	pint	NN
6745	6103	3	of	of	IN
6745	6103	4	sugar	sugar	NN
6745	6103	5	,	,	,
6745	6103	6	one	one	CD
6745	6103	7	of	of	IN
6745	6103	8	water	water	NN
6745	6103	9	,	,	,
6745	6103	10	three	three	CD
6745	6103	11	pints	pint	NNS
6745	6103	12	of	of	IN
6745	6103	13	cream	cream	NN
6745	6103	14	--	--	:
6745	6103	15	not	not	RB
6745	6103	16	too	too	RB
6745	6103	17	rich	rich	JJ
6745	6103	18	,	,	,
6745	6103	19	the	the	DT
6745	6103	20	yolks	yolk	NNS
6745	6103	21	of	of	IN
6745	6103	22	five	five	CD
6745	6103	23	eggs	egg	NNS
6745	6103	24	and	and	CC
6745	6103	25	one	one	CD
6745	6103	26	large	large	JJ
6745	6103	27	table	table	NN
6745	6103	28	-	-	HYPH
6745	6103	29	spoonful	spoonful	JJ
6745	6103	30	of	of	IN
6745	6103	31	vanilla	vanilla	NN
6745	6103	32	extract	extract	NN
6745	6103	33	Boil	Boil	NNP
6745	6103	34	the	the	DT
6745	6103	35	sugar	sugar	NN
6745	6103	36	and	and	CC
6745	6103	37	water	water	NN
6745	6103	38	together	together	RB
6745	6103	39	for	for	IN
6745	6103	40	twenty	twenty	CD
6745	6103	41	-	-	HYPH
6745	6103	42	five	five	CD
6745	6103	43	minutes	minute	NNS
6745	6103	44	.	.	.
6745	6104	1	Beat	beat	VB
6745	6104	2	the	the	DT
6745	6104	3	yolks	yolk	NNS
6745	6104	4	of	of	IN
6745	6104	5	the	the	DT
6745	6104	6	eggs	egg	NNS
6745	6104	7	with	with	IN
6745	6104	8	one	one	CD
6745	6104	9	-	-	HYPH
6745	6104	10	fourth	fourth	NN
6745	6104	11	of	of	IN
6745	6104	12	a	a	DT
6745	6104	13	teaspoonful	teaspoonful	NN
6745	6104	14	of	of	IN
6745	6104	15	salt	salt	NN
6745	6104	16	Place	place	VB
6745	6104	17	the	the	DT
6745	6104	18	basin	basin	NN
6745	6104	19	of	of	IN
6745	6104	20	boiling	boil	VBG
6745	6104	21	syrup	syrup	NN
6745	6104	22	in	in	IN
6745	6104	23	another	another	DT
6745	6104	24	of	of	IN
6745	6104	25	boiling	boil	VBG
6745	6104	26	water	water	NN
6745	6104	27	.	.	.
6745	6105	1	Stir	stir	VB
6745	6105	2	the	the	DT
6745	6105	3	yolks	yolk	NNS
6745	6105	4	of	of	IN
6745	6105	5	the	the	DT
6745	6105	6	eggs	egg	NNS
6745	6105	7	into	into	IN
6745	6105	8	the	the	DT
6745	6105	9	syrup	syrup	NN
6745	6105	10	,	,	,
6745	6105	11	and	and	CC
6745	6105	12	beat	beat	VBD
6745	6105	13	rapidly	rapidly	RB
6745	6105	14	for	for	IN
6745	6105	15	three	three	CD
6745	6105	16	minutes	minute	NNS
6745	6105	17	.	.	.
6745	6106	1	Take	take	VB
6745	6106	2	the	the	DT
6745	6106	3	basin	basin	NN
6745	6106	4	from	from	IN
6745	6106	5	the	the	DT
6745	6106	6	fire	fire	NN
6745	6106	7	,	,	,
6745	6106	8	place	place	VB
6745	6106	9	it	-PRON-	PRP
6745	6106	10	in	in	IN
6745	6106	11	a	a	DT
6745	6106	12	pan	pan	NN
6745	6106	13	of	of	IN
6745	6106	14	ice	ice	NN
6745	6106	15	water	water	NN
6745	6106	16	and	and	CC
6745	6106	17	beat	beat	VBD
6745	6106	18	until	until	IN
6745	6106	19	cold	cold	JJ
6745	6106	20	.	.	.
6745	6107	1	Add	add	VB
6745	6107	2	the	the	DT
6745	6107	3	vanilla	vanilla	NN
6745	6107	4	and	and	CC
6745	6107	5	cream	cream	NN
6745	6107	6	,	,	,
6745	6107	7	and	and	CC
6745	6107	8	freeze	freeze	VB
6745	6107	9	.	.	.
6745	6108	1	Lemon	Lemon	NNP
6745	6108	2	Ice	Ice	NNP
6745	6108	3	Cream	Cream	NNP
6745	6108	4	.	.	.
6745	6109	1	Make	make	VB
6745	6109	2	the	the	DT
6745	6109	3	same	same	JJ
6745	6109	4	as	as	IN
6745	6109	5	vanilla	vanilla	NN
6745	6109	6	cream	cream	NN
6745	6109	7	,	,	,
6745	6109	8	and	and	CC
6745	6109	9	flavor	flavor	VB
6745	6109	10	with	with	IN
6745	6109	11	one	one	CD
6745	6109	12	table	table	NN
6745	6109	13	-	-	HYPH
6745	6109	14	spoonful	spoonful	JJ
6745	6109	15	of	of	IN
6745	6109	16	lemon	lemon	NN
6745	6109	17	extract	extract	NN
6745	6109	18	.	.	.
6745	6110	1	Lemon	Lemon	NNP
6745	6110	2	Ice	Ice	NNP
6745	6110	3	Cream	Cream	NNP
6745	6110	4	,	,	,
6745	6110	5	No	no	UH
6745	6110	6	.	.	.
6745	6111	1	2	2	LS
6745	6111	2	.	.	.
6745	6112	1	Three	three	CD
6745	6112	2	tea	tea	NN
6745	6112	3	-	-	HYPH
6745	6112	4	cupfuls	cupfuls	NN
6745	6112	5	of	of	IN
6745	6112	6	sugar	sugar	NN
6745	6112	7	,	,	,
6745	6112	8	the	the	DT
6745	6112	9	juice	juice	NN
6745	6112	10	of	of	IN
6745	6112	11	three	three	CD
6745	6112	12	lemons	lemon	NNS
6745	6112	13	,	,	,
6745	6112	14	three	three	CD
6745	6112	15	pints	pint	NNS
6745	6112	16	of	of	IN
6745	6112	17	cream	cream	NN
6745	6112	18	,	,	,
6745	6112	19	the	the	DT
6745	6112	20	yolks	yolk	NNS
6745	6112	21	of	of	IN
6745	6112	22	eight	eight	CD
6745	6112	23	eggs	egg	NNS
6745	6112	24	,	,	,
6745	6112	25	one	one	CD
6745	6112	26	pint	pint	NN
6745	6112	27	of	of	IN
6745	6112	28	water	water	NN
6745	6112	29	.	.	.
6745	6113	1	Boil	Boil	NNP
6745	6113	2	the	the	DT
6745	6113	3	water	water	NN
6745	6113	4	,	,	,
6745	6113	5	sugar	sugar	NN
6745	6113	6	and	and	CC
6745	6113	7	lemon	lemon	NN
6745	6113	8	juice	juice	NN
6745	6113	9	together	together	RB
6745	6113	10	twenty	twenty	CD
6745	6113	11	minutes	minute	NNS
6745	6113	12	;	;	:
6745	6113	13	then	then	RB
6745	6113	14	proceed	proceed	VB
6745	6113	15	as	as	IN
6745	6113	16	directed	direct	VBN
6745	6113	17	for	for	IN
6745	6113	18	vanilla	vanilla	NN
6745	6113	19	ice	ice	NN
6745	6113	20	cream	cream	NN
6745	6113	21	,	,	,
6745	6113	22	No	no	UH
6745	6113	23	.	.	.
6745	6114	1	2	2	LS
6745	6114	2	.	.	.
6745	6115	1	Orange	Orange	NNP
6745	6115	2	Ice	Ice	NNP
6745	6115	3	Cream	Cream	NNP
6745	6115	4	.	.	.
6745	6116	1	Follow	follow	VB
6745	6116	2	the	the	DT
6745	6116	3	second	second	JJ
6745	6116	4	rule	rule	NN
6745	6116	5	for	for	IN
6745	6116	6	lemon	lemon	NN
6745	6116	7	cream	cream	NN
6745	6116	8	,	,	,
6745	6116	9	but	but	CC
6745	6116	10	use	use	VB
6745	6116	11	the	the	DT
6745	6116	12	juice	juice	NN
6745	6116	13	of	of	IN
6745	6116	14	six	six	CD
6745	6116	15	oranges	orange	NNS
6745	6116	16	instead	instead	RB
6745	6116	17	of	of	IN
6745	6116	18	that	that	DT
6745	6116	19	of	of	IN
6745	6116	20	lemons	lemon	NNS
6745	6116	21	.	.	.
6745	6117	1	Pineapple	Pineapple	NNP
6745	6117	2	Ice	Ice	NNP
6745	6117	3	Cream	Cream	NNP
6745	6117	4	.	.	.
6745	6118	1	Make	make	VB
6745	6118	2	the	the	DT
6745	6118	3	same	same	JJ
6745	6118	4	as	as	IN
6745	6118	5	vanilla	vanilla	NN
6745	6118	6	,	,	,
6745	6118	7	and	and	CC
6745	6118	8	flavor	flavor	NN
6745	6118	9	with	with	IN
6745	6118	10	a	a	DT
6745	6118	11	teaspoonful	teaspoonful	NN
6745	6118	12	of	of	IN
6745	6118	13	extract	extract	NN
6745	6118	14	of	of	IN
6745	6118	15	pineapple	pineapple	NN
6745	6118	16	.	.	.
6745	6119	1	Pineapple	Pineapple	NNP
6745	6119	2	Ice	Ice	NNP
6745	6119	3	Cream	Cream	NNP
6745	6119	4	,	,	,
6745	6119	5	No	no	UH
6745	6119	6	.	.	.
6745	6120	1	2	2	LS
6745	6120	2	.	.	.
6745	6121	1	Pare	pare	VB
6745	6121	2	a	a	DT
6745	6121	3	pineapple	pineapple	NN
6745	6121	4	and	and	CC
6745	6121	5	cut	cut	VBD
6745	6121	6	it	-PRON-	PRP
6745	6121	7	fine	fine	RB
6745	6121	8	.	.	.
6745	6122	1	Put	put	VB
6745	6122	2	it	-PRON-	PRP
6745	6122	3	in	in	IN
6745	6122	4	a	a	DT
6745	6122	5	sauce	sauce	NN
6745	6122	6	-	-	HYPH
6745	6122	7	pan	pan	NN
6745	6122	8	with	with	IN
6745	6122	9	one	one	CD
6745	6122	10	pint	pint	NN
6745	6122	11	of	of	IN
6745	6122	12	water	water	NN
6745	6122	13	and	and	CC
6745	6122	14	a	a	DT
6745	6122	15	scant	scant	JJ
6745	6122	16	pint	pint	NN
6745	6122	17	of	of	IN
6745	6122	18	sugar	sugar	NN
6745	6122	19	.	.	.
6745	6123	1	Simmer	simmer	NN
6745	6123	2	gently	gently	RB
6745	6123	3	for	for	IN
6745	6123	4	thirty	thirty	CD
6745	6123	5	minutes	minute	NNS
6745	6123	6	.	.	.
6745	6124	1	Rub	rub	VB
6745	6124	2	through	through	IN
6745	6124	3	a	a	DT
6745	6124	4	sieve	sieve	NN
6745	6124	5	,	,	,
6745	6124	6	add	add	VB
6745	6124	7	the	the	DT
6745	6124	8	cream	cream	NN
6745	6124	9	,	,	,
6745	6124	10	gradually	gradually	RB
6745	6124	11	,	,	,
6745	6124	12	and	and	CC
6745	6124	13	freeze	freeze	VB
6745	6124	14	.	.	.
6745	6125	1	Strawberry	Strawberry	NNP
6745	6125	2	Ice	Ice	NNP
6745	6125	3	Cream	Cream	NNP
6745	6125	4	.	.	.
6745	6126	1	One	one	CD
6745	6126	2	quart	quart	NN
6745	6126	3	of	of	IN
6745	6126	4	cream	cream	NN
6745	6126	5	,	,	,
6745	6126	6	one	one	CD
6745	6126	7	quart	quart	NN
6745	6126	8	of	of	IN
6745	6126	9	strawberries	strawberry	NNS
6745	6126	10	,	,	,
6745	6126	11	one	one	CD
6745	6126	12	pint	pint	NN
6745	6126	13	of	of	IN
6745	6126	14	sugar	sugar	NN
6745	6126	15	.	.	.
6745	6127	1	Mash	mash	VB
6745	6127	2	the	the	DT
6745	6127	3	sugar	sugar	NN
6745	6127	4	and	and	CC
6745	6127	5	strawberries	strawberrie	VBZ
6745	6127	6	together	together	RB
6745	6127	7	,	,	,
6745	6127	8	and	and	CC
6745	6127	9	let	let	VB
6745	6127	10	them	-PRON-	PRP
6745	6127	11	stand	stand	VB
6745	6127	12	one	one	CD
6745	6127	13	or	or	CC
6745	6127	14	two	two	CD
6745	6127	15	hours	hour	NNS
6745	6127	16	.	.	.
6745	6128	1	Add	add	VB
6745	6128	2	the	the	DT
6745	6128	3	cream	cream	NN
6745	6128	4	,	,	,
6745	6128	5	rub	rub	VB
6745	6128	6	through	through	RP
6745	6128	7	a	a	DT
6745	6128	8	strainer	strainer	NN
6745	6128	9	into	into	IN
6745	6128	10	the	the	DT
6745	6128	11	freezer	freezer	NN
6745	6128	12	,	,	,
6745	6128	13	and	and	CC
6745	6128	14	freeze	freeze	VB
6745	6128	15	.	.	.
6745	6129	1	Or	or	CC
6745	6129	2	,	,	,
6745	6129	3	the	the	DT
6745	6129	4	cream	cream	NN
6745	6129	5	can	can	MD
6745	6129	6	be	be	VB
6745	6129	7	made	make	VBN
6745	6129	8	the	the	DT
6745	6129	9	same	same	JJ
6745	6129	10	as	as	IN
6745	6129	11	the	the	DT
6745	6129	12	vanilla	vanilla	NN
6745	6129	13	cream	cream	NN
6745	6129	14	,	,	,
6745	6129	15	and	and	CC
6745	6129	16	when	when	WRB
6745	6129	17	half	half	DT
6745	6129	18	frozen	freeze	VBN
6745	6129	19	,	,	,
6745	6129	20	the	the	DT
6745	6129	21	whole	whole	JJ
6745	6129	22	berries	berry	NNS
6745	6129	23	be	be	VB
6745	6129	24	stirred	stir	VBN
6745	6129	25	in	in	IN
6745	6129	26	.	.	.
6745	6130	1	Strawberry	Strawberry	NNP
6745	6130	2	Ice	Ice	NNP
6745	6130	3	Cream	Cream	NNP
6745	6130	4	à	à	NNP
6745	6130	5	la	la	NNP
6745	6130	6	Surprise	Surprise	NNP
6745	6130	7	.	.	.
6745	6131	1	Put	put	VB
6745	6131	2	three	three	CD
6745	6131	3	pints	pint	NNS
6745	6131	4	of	of	IN
6745	6131	5	strawberries	strawberry	NNS
6745	6131	6	in	in	IN
6745	6131	7	a	a	DT
6745	6131	8	deep	deep	JJ
6745	6131	9	dish	dish	NN
6745	6131	10	with	with	IN
6745	6131	11	one	one	CD
6745	6131	12	cupful	cupful	NN
6745	6131	13	of	of	IN
6745	6131	14	sugar	sugar	NN
6745	6131	15	.	.	.
6745	6132	1	Season	season	NN
6745	6132	2	three	three	CD
6745	6132	3	pints	pint	NNS
6745	6132	4	of	of	IN
6745	6132	5	cream	cream	NN
6745	6132	6	with	with	IN
6745	6132	7	a	a	DT
6745	6132	8	cupful	cupful	JJ
6745	6132	9	and	and	CC
6745	6132	10	a	a	DT
6745	6132	11	half	half	NN
6745	6132	12	of	of	IN
6745	6132	13	sugar	sugar	NN
6745	6132	14	and	and	CC
6745	6132	15	two	two	CD
6745	6132	16	table	table	NN
6745	6132	17	-	-	HYPH
6745	6132	18	spoonfuls	spoonful	NNS
6745	6132	19	of	of	IN
6745	6132	20	wine	wine	NN
6745	6132	21	.	.	.
6745	6133	1	Freeze	freeze	VB
6745	6133	2	this	this	DT
6745	6133	3	.	.	.
6745	6134	1	Take	take	VB
6745	6134	2	out	out	RP
6745	6134	3	the	the	DT
6745	6134	4	beater	beater	NN
6745	6134	5	and	and	CC
6745	6134	6	draw	draw	VB
6745	6134	7	the	the	DT
6745	6134	8	frozen	frozen	JJ
6745	6134	9	cream	cream	NN
6745	6134	10	to	to	IN
6745	6134	11	the	the	DT
6745	6134	12	sides	side	NNS
6745	6134	13	of	of	IN
6745	6134	14	the	the	DT
6745	6134	15	freezer	freezer	NN
6745	6134	16	.	.	.
6745	6135	1	Fill	fill	VB
6745	6135	2	the	the	DT
6745	6135	3	space	space	NN
6745	6135	4	in	in	IN
6745	6135	5	the	the	DT
6745	6135	6	centre	centre	NN
6745	6135	7	with	with	IN
6745	6135	8	the	the	DT
6745	6135	9	strawberries	strawberry	NNS
6745	6135	10	and	and	CC
6745	6135	11	sugar	sugar	NN
6745	6135	12	,	,	,
6745	6135	13	which	which	WDT
6745	6135	14	cover	cover	VBP
6745	6135	15	with	with	IN
6745	6135	16	the	the	DT
6745	6135	17	frozen	frozen	JJ
6745	6135	18	cream	cream	NN
6745	6135	19	.	.	.
6745	6136	1	Put	put	VB
6745	6136	2	on	on	RP
6745	6136	3	the	the	DT
6745	6136	4	cover	cover	NN
6745	6136	5	and	and	CC
6745	6136	6	set	set	VB
6745	6136	7	away	away	RB
6745	6136	8	for	for	IN
6745	6136	9	an	an	DT
6745	6136	10	hour	hour	NN
6745	6136	11	or	or	CC
6745	6136	12	more	more	JJR
6745	6136	13	.	.	.
6745	6137	1	When	when	WRB
6745	6137	2	the	the	DT
6745	6137	3	cream	cream	NN
6745	6137	4	is	be	VBZ
6745	6137	5	turned	turn	VBN
6745	6137	6	out	out	RP
6745	6137	7	,	,	,
6745	6137	8	garnish	garnish	VB
6745	6137	9	the	the	DT
6745	6137	10	base	base	NN
6745	6137	11	,	,	,
6745	6137	12	if	if	IN
6745	6137	13	you	-PRON-	PRP
6745	6137	14	please	please	VBP
6745	6137	15	,	,	,
6745	6137	16	with	with	IN
6745	6137	17	strawberries	strawberry	NNS
6745	6137	18	.	.	.
6745	6138	1	Raspberry	Raspberry	NNP
6745	6138	2	Ice	Ice	NNP
6745	6138	3	Cream	Cream	NNP
6745	6138	4	.	.	.
6745	6139	1	Make	make	VB
6745	6139	2	raspberry	raspberry	NN
6745	6139	3	ice	ice	NN
6745	6139	4	cream	cream	NN
6745	6139	5	the	the	DT
6745	6139	6	same	same	JJ
6745	6139	7	as	as	IN
6745	6139	8	strawberry	strawberry	NNP
6745	6139	9	,	,	,
6745	6139	10	using	use	VBG
6745	6139	11	a	a	DT
6745	6139	12	little	little	RB
6745	6139	13	less	less	JJR
6745	6139	14	sugar	sugar	NN
6745	6139	15	.	.	.
6745	6140	1	Apricot	Apricot	NNP
6745	6140	2	Ice	Ice	NNP
6745	6140	3	Cream	Cream	NNP
6745	6140	4	.	.	.
6745	6141	1	One	one	CD
6745	6141	2	quart	quart	NN
6745	6141	3	of	of	IN
6745	6141	4	cream	cream	NN
6745	6141	5	,	,	,
6745	6141	6	one	one	CD
6745	6141	7	generous	generous	JJ
6745	6141	8	pint	pint	NN
6745	6141	9	of	of	IN
6745	6141	10	canned	canned	JJ
6745	6141	11	apricot	apricot	NNP
6745	6141	12	,	,	,
6745	6141	13	one	one	CD
6745	6141	14	pint	pint	NN
6745	6141	15	of	of	IN
6745	6141	16	sugar	sugar	NN
6745	6141	17	,	,	,
6745	6141	18	the	the	DT
6745	6141	19	yolks	yolk	NNS
6745	6141	20	of	of	IN
6745	6141	21	three	three	CD
6745	6141	22	eggs	egg	NNS
6745	6141	23	,	,	,
6745	6141	24	one	one	CD
6745	6141	25	pint	pint	NN
6745	6141	26	of	of	IN
6745	6141	27	water	water	NN
6745	6141	28	.	.	.
6745	6142	1	Boil	Boil	NNP
6745	6142	2	the	the	DT
6745	6142	3	sugar	sugar	NN
6745	6142	4	and	and	CC
6745	6142	5	water	water	NN
6745	6142	6	together	together	RB
6745	6142	7	twenty	twenty	CD
6745	6142	8	minutes	minute	NNS
6745	6142	9	.	.	.
6745	6143	1	Rub	rub	VB
6745	6143	2	the	the	DT
6745	6143	3	apricot	apricot	NNP
6745	6143	4	through	through	IN
6745	6143	5	a	a	DT
6745	6143	6	sieve	sieve	NN
6745	6143	7	and	and	CC
6745	6143	8	add	add	VB
6745	6143	9	it	-PRON-	PRP
6745	6143	10	to	to	IN
6745	6143	11	the	the	DT
6745	6143	12	boiling	boiling	NN
6745	6143	13	syrup	syrup	NN
6745	6143	14	;	;	:
6745	6143	15	add	add	VB
6745	6143	16	also	also	RB
6745	6143	17	the	the	DT
6745	6143	18	beaten	beat	VBN
6745	6143	19	yolks	yolk	NNS
6745	6143	20	of	of	IN
6745	6143	21	the	the	DT
6745	6143	22	eggs	egg	NNS
6745	6143	23	,	,	,
6745	6143	24	and	and	CC
6745	6143	25	cook	cook	VB
6745	6143	26	for	for	IN
6745	6143	27	six	six	CD
6745	6143	28	minutes	minute	NNS
6745	6143	29	,	,	,
6745	6143	30	stirring	stir	VBG
6745	6143	31	all	all	PDT
6745	6143	32	the	the	DT
6745	6143	33	while	while	NN
6745	6143	34	.	.	.
6745	6144	1	Take	take	VB
6745	6144	2	from	from	IN
6745	6144	3	the	the	DT
6745	6144	4	fire	fire	NN
6745	6144	5	and	and	CC
6745	6144	6	place	place	NN
6745	6144	7	in	in	IN
6745	6144	8	a	a	DT
6745	6144	9	pan	pan	NN
6745	6144	10	of	of	IN
6745	6144	11	cold	cold	JJ
6745	6144	12	water	water	NN
6745	6144	13	.	.	.
6745	6145	1	Beat	beat	VB
6745	6145	2	the	the	DT
6745	6145	3	mixture	mixture	NN
6745	6145	4	ten	ten	CD
6745	6145	5	minutes	minute	NNS
6745	6145	6	.	.	.
6745	6146	1	If	if	IN
6745	6146	2	cold	cold	JJ
6745	6146	3	at	at	IN
6745	6146	4	the	the	DT
6745	6146	5	end	end	NN
6745	6146	6	of	of	IN
6745	6146	7	that	that	DT
6745	6146	8	time	time	NN
6745	6146	9	,	,	,
6745	6146	10	add	add	VB
6745	6146	11	the	the	DT
6745	6146	12	cream	cream	NN
6745	6146	13	,	,	,
6745	6146	14	and	and	CC
6745	6146	15	freeze	freeze	VB
6745	6146	16	.	.	.
6745	6147	1	Peach	Peach	NNP
6745	6147	2	Ice	Ice	NNP
6745	6147	3	Cream	Cream	NNP
6745	6147	4	.	.	.
6745	6148	1	Peach	peach	NN
6745	6148	2	ice	ice	NN
6745	6148	3	cream	cream	NN
6745	6148	4	can	can	MD
6745	6148	5	be	be	VB
6745	6148	6	made	make	VBN
6745	6148	7	like	like	IN
6745	6148	8	the	the	DT
6745	6148	9	apricot	apricot	NN
6745	6148	10	,	,	,
6745	6148	11	having	have	VBG
6745	6148	12	the	the	DT
6745	6148	13	pint	pint	NN
6745	6148	14	of	of	IN
6745	6148	15	peaches	peach	NNS
6745	6148	16	a	a	DT
6745	6148	17	very	very	RB
6745	6148	18	generous	generous	JJ
6745	6148	19	one	one	NN
6745	6148	20	.	.	.
6745	6149	1	Banana	Banana	NNP
6745	6149	2	Ice	Ice	NNP
6745	6149	3	Cream	Cream	NNP
6745	6149	4	.	.	.
6745	6150	1	Make	make	VB
6745	6150	2	this	this	DT
6745	6150	3	the	the	DT
6745	6150	4	same	same	JJ
6745	6150	5	as	as	IN
6745	6150	6	the	the	DT
6745	6150	7	apricot	apricot	NN
6745	6150	8	,	,	,
6745	6150	9	using	use	VBG
6745	6150	10	,	,	,
6745	6150	11	however	however	RB
6745	6150	12	,	,	,
6745	6150	13	only	only	RB
6745	6150	14	one	one	CD
6745	6150	15	cupful	cupful	JJ
6745	6150	16	and	and	CC
6745	6150	17	a	a	DT
6745	6150	18	half	half	NN
6745	6150	19	of	of	IN
6745	6150	20	sugar	sugar	NN
6745	6150	21	,	,	,
6745	6150	22	and	and	CC
6745	6150	23	six	six	CD
6745	6150	24	bananas	banana	NNS
6745	6150	25	.	.	.
6745	6151	1	More	More	JJR
6745	6151	2	bananas	banana	NNS
6745	6151	3	can	can	MD
6745	6151	4	be	be	VB
6745	6151	5	used	use	VBN
6745	6151	6	if	if	IN
6745	6151	7	a	a	DT
6745	6151	8	strong	strong	JJ
6745	6151	9	flavor	flavor	NN
6745	6151	10	of	of	IN
6745	6151	11	the	the	DT
6745	6151	12	fruit	fruit	NN
6745	6151	13	is	be	VBZ
6745	6151	14	liked	like	VBN
6745	6151	15	.	.	.
6745	6152	1	Chocolate	Chocolate	NNP
6745	6152	2	Ice	Ice	NNP
6745	6152	3	Cream	Cream	NNP
6745	6152	4	.	.	.
6745	6153	1	Make	make	VB
6745	6153	2	a	a	DT
6745	6153	3	foundation	foundation	NN
6745	6153	4	with	with	IN
6745	6153	5	two	two	CD
6745	6153	6	eggs	egg	NNS
6745	6153	7	,	,	,
6745	6153	8	one	one	CD
6745	6153	9	cupful	cupful	NN
6745	6153	10	of	of	IN
6745	6153	11	sugar	sugar	NN
6745	6153	12	,	,	,
6745	6153	13	half	half	PDT
6745	6153	14	a	a	DT
6745	6153	15	cupful	cupful	NN
6745	6153	16	of	of	IN
6745	6153	17	flour	flour	NN
6745	6153	18	and	and	CC
6745	6153	19	a	a	DT
6745	6153	20	pint	pint	NN
6745	6153	21	of	of	IN
6745	6153	22	milk	milk	NN
6745	6153	23	,	,	,
6745	6153	24	the	the	DT
6745	6153	25	same	same	JJ
6745	6153	26	as	as	IN
6745	6153	27	for	for	IN
6745	6153	28	vanilla	vanilla	NN
6745	6153	29	ice	ice	NN
6745	6153	30	cream	cream	NN
6745	6153	31	.	.	.
6745	6154	1	While	while	IN
6745	6154	2	this	this	DT
6745	6154	3	is	be	VBZ
6745	6154	4	cooking	cooking	NN
6745	6154	5	,	,	,
6745	6154	6	scrape	scrape	VB
6745	6154	7	one	one	CD
6745	6154	8	square	square	NN
6745	6154	9	(	(	-LRB-
6745	6154	10	an	an	DT
6745	6154	11	ounce	ounce	NN
6745	6154	12	)	)	-RRB-
6745	6154	13	of	of	IN
6745	6154	14	Baker	Baker	NNP
6745	6154	15	's	's	POS
6745	6154	16	chocolate	chocolate	NN
6745	6154	17	,	,	,
6745	6154	18	and	and	CC
6745	6154	19	add	add	VB
6745	6154	20	to	to	IN
6745	6154	21	it	-PRON-	PRP
6745	6154	22	two	two	CD
6745	6154	23	table	table	NN
6745	6154	24	-	-	HYPH
6745	6154	25	spoonfuls	spoonful	NNS
6745	6154	26	of	of	IN
6745	6154	27	sugar	sugar	NN
6745	6154	28	and	and	CC
6745	6154	29	one	one	CD
6745	6154	30	of	of	IN
6745	6154	31	boiling	boil	VBG
6745	6154	32	water	water	NN
6745	6154	33	.	.	.
6745	6155	1	Stir	stir	VB
6745	6155	2	this	this	DT
6745	6155	3	over	over	IN
6745	6155	4	the	the	DT
6745	6155	5	fire	fire	NN
6745	6155	6	until	until	IN
6745	6155	7	perfectly	perfectly	RB
6745	6155	8	smooth	smooth	JJ
6745	6155	9	and	and	CC
6745	6155	10	glossy	glossy	JJ
6745	6155	11	,	,	,
6745	6155	12	and	and	CC
6745	6155	13	add	add	VB
6745	6155	14	it	-PRON-	PRP
6745	6155	15	to	to	IN
6745	6155	16	the	the	DT
6745	6155	17	boiling	boiling	NN
6745	6155	18	mixture	mixture	NN
6745	6155	19	.	.	.
6745	6156	1	This	this	DT
6745	6156	2	quantity	quantity	NN
6745	6156	3	gives	give	VBZ
6745	6156	4	a	a	DT
6745	6156	5	very	very	RB
6745	6156	6	delicate	delicate	JJ
6745	6156	7	flavor	flavor	NN
6745	6156	8	.	.	.
6745	6157	1	If	if	IN
6745	6157	2	a	a	DT
6745	6157	3	stronger	strong	JJR
6745	6157	4	one	one	NN
6745	6157	5	is	be	VBZ
6745	6157	6	wished	wish	VBN
6745	6157	7	use	use	NN
6745	6157	8	two	two	CD
6745	6157	9	squares	square	NNS
6745	6157	10	of	of	IN
6745	6157	11	the	the	DT
6745	6157	12	chocolate	chocolate	NN
6745	6157	13	.	.	.
6745	6158	1	Put	put	VB
6745	6158	2	the	the	DT
6745	6158	3	mixture	mixture	NN
6745	6158	4	in	in	IN
6745	6158	5	cold	cold	JJ
6745	6158	6	water	water	NN
6745	6158	7	to	to	TO
6745	6158	8	cool	cool	VB
6745	6158	9	.	.	.
6745	6159	1	Stir	stir	VB
6745	6159	2	occasionally	occasionally	RB
6745	6159	3	.	.	.
6745	6160	1	When	when	WRB
6745	6160	2	cold	cold	JJ
6745	6160	3	,	,	,
6745	6160	4	add	add	VB
6745	6160	5	one	one	CD
6745	6160	6	tea	tea	NN
6745	6160	7	-	-	HYPH
6745	6160	8	cupful	cupful	JJ
6745	6160	9	of	of	IN
6745	6160	10	sugar	sugar	NN
6745	6160	11	and	and	CC
6745	6160	12	one	one	CD
6745	6160	13	quart	quart	NN
6745	6160	14	of	of	IN
6745	6160	15	milk	milk	NN
6745	6160	16	.	.	.
6745	6161	1	Freeze	freeze	VB
6745	6161	2	.	.	.
6745	6162	1	Brown	Brown	NNP
6745	6162	2	Bread	Bread	NNP
6745	6162	3	Ice	Ice	NNP
6745	6162	4	Cream	Cream	NNP
6745	6162	5	.	.	.
6745	6163	1	Dry	Dry	NNP
6745	6163	2	the	the	DT
6745	6163	3	crust	crust	NN
6745	6163	4	of	of	IN
6745	6163	5	brown	brown	JJ
6745	6163	6	bread	bread	NN
6745	6163	7	in	in	IN
6745	6163	8	a	a	DT
6745	6163	9	warm	warm	JJ
6745	6163	10	oven	oven	NN
6745	6163	11	.	.	.
6745	6164	1	Roll	roll	VB
6745	6164	2	fine	fine	JJ
6745	6164	3	and	and	CC
6745	6164	4	sift	sift	VBP
6745	6164	5	.	.	.
6745	6165	1	Add	add	VB
6745	6165	2	one	one	CD
6745	6165	3	pint	pint	NN
6745	6165	4	of	of	IN
6745	6165	5	the	the	DT
6745	6165	6	crumbs	crumb	NNS
6745	6165	7	to	to	IN
6745	6165	8	the	the	DT
6745	6165	9	preparation	preparation	NN
6745	6165	10	for	for	IN
6745	6165	11	vanilla	vanilla	NN
6745	6165	12	ice	ice	NN
6745	6165	13	cream	cream	NN
6745	6165	14	.	.	.
6745	6166	1	The	the	DT
6745	6166	2	vanilla	vanilla	NN
6745	6166	3	,	,	,
6745	6166	4	and	and	CC
6745	6166	5	two	two	CD
6745	6166	6	-	-	HYPH
6745	6166	7	thirds	third	NNS
6745	6166	8	of	of	IN
6745	6166	9	the	the	DT
6745	6166	10	second	second	JJ
6745	6166	11	cupful	cupful	NN
6745	6166	12	of	of	IN
6745	6166	13	sugar	sugar	NN
6745	6166	14	must	must	MD
6745	6166	15	be	be	VB
6745	6166	16	omitted	omit	VBN
6745	6166	17	.	.	.
6745	6167	1	Macaroon	Macaroon	NNP
6745	6167	2	Ice	Ice	NNP
6745	6167	3	Cream	Cream	NNP
6745	6167	4	.	.	.
6745	6168	1	Make	make	VB
6745	6168	2	a	a	DT
6745	6168	3	cream	cream	NN
6745	6168	4	the	the	DT
6745	6168	5	same	same	JJ
6745	6168	6	as	as	IN
6745	6168	7	for	for	IN
6745	6168	8	vanilla	vanilla	NN
6745	6168	9	,	,	,
6745	6168	10	except	except	IN
6745	6168	11	omit	omit	VB
6745	6168	12	the	the	DT
6745	6168	13	second	second	JJ
6745	6168	14	cupful	cupful	NN
6745	6168	15	of	of	IN
6745	6168	16	sugar	sugar	NN
6745	6168	17	and	and	CC
6745	6168	18	the	the	DT
6745	6168	19	vanilla	vanilla	NN
6745	6168	20	flavor	flavor	NN
6745	6168	21	.	.	.
6745	6169	1	Brown	Brown	NNP
6745	6169	2	one	one	CD
6745	6169	3	dozen	dozen	NN
6745	6169	4	and	and	CC
6745	6169	5	a	a	DT
6745	6169	6	half	half	NN
6745	6169	7	macaroons	macaroon	NNS
6745	6169	8	into	into	IN
6745	6169	9	the	the	DT
6745	6169	10	oven	oven	NN
6745	6169	11	.	.	.
6745	6170	1	Let	let	VB
6745	6170	2	them	-PRON-	PRP
6745	6170	3	cool	cool	VB
6745	6170	4	;	;	:
6745	6170	5	then	then	RB
6745	6170	6	roll	roll	VB
6745	6170	7	them	-PRON-	PRP
6745	6170	8	into	into	IN
6745	6170	9	fine	fine	JJ
6745	6170	10	crumbs	crumb	NNS
6745	6170	11	.	.	.
6745	6171	1	Add	add	VB
6745	6171	2	these	these	DT
6745	6171	3	and	and	CC
6745	6171	4	three	three	CD
6745	6171	5	table	table	NN
6745	6171	6	-	-	HYPH
6745	6171	7	spoonfuls	spoonful	NNS
6745	6171	8	of	of	IN
6745	6171	9	wine	wine	NN
6745	6171	10	to	to	IN
6745	6171	11	the	the	DT
6745	6171	12	cream	cream	NN
6745	6171	13	,	,	,
6745	6171	14	and	and	CC
6745	6171	15	freeze	freeze	VB
6745	6171	16	.	.	.
6745	6172	1	Coffee	Coffee	NNP
6745	6172	2	Ice	Ice	NNP
6745	6172	3	Cream	Cream	NNP
6745	6172	4	.	.	.
6745	6173	1	Make	make	VB
6745	6173	2	the	the	DT
6745	6173	3	same	same	JJ
6745	6173	4	as	as	IN
6745	6173	5	vanilla	vanilla	NN
6745	6173	6	,	,	,
6745	6173	7	with	with	IN
6745	6173	8	the	the	DT
6745	6173	9	addition	addition	NN
6745	6173	10	of	of	IN
6745	6173	11	one	one	CD
6745	6173	12	cupful	cupful	NN
6745	6173	13	of	of	IN
6745	6173	14	strong	strong	JJ
6745	6173	15	coffee	coffee	NN
6745	6173	16	.	.	.
6745	6174	1	This	this	DT
6745	6174	2	gives	give	VBZ
6745	6174	3	a	a	DT
6745	6174	4	strong	strong	JJ
6745	6174	5	flavor	flavor	NN
6745	6174	6	.	.	.
6745	6175	1	Less	Less	JJR
6745	6175	2	can	can	MD
6745	6175	3	be	be	VB
6745	6175	4	used	use	VBN
6745	6175	5	.	.	.
6745	6176	1	The	the	DT
6745	6176	2	second	second	JJ
6745	6176	3	cupful	cupful	NN
6745	6176	4	of	of	IN
6745	6176	5	sugar	sugar	NN
6745	6176	6	should	should	MD
6745	6176	7	be	be	VB
6745	6176	8	large	large	JJ
6745	6176	9	.	.	.
6745	6177	1	Caramel	Caramel	NNP
6745	6177	2	Ice	Ice	NNP
6745	6177	3	Cream	Cream	NNP
6745	6177	4	.	.	.
6745	6178	1	Make	make	VB
6745	6178	2	the	the	DT
6745	6178	3	hot	hot	JJ
6745	6178	4	mixture	mixture	NN
6745	6178	5	,	,	,
6745	6178	6	as	as	IN
6745	6178	7	for	for	IN
6745	6178	8	vanilla	vanilla	NN
6745	6178	9	.	.	.
6745	6179	1	Put	put	VB
6745	6179	2	the	the	DT
6745	6179	3	small	small	JJ
6745	6179	4	cupful	cupful	NN
6745	6179	5	of	of	IN
6745	6179	6	sugar	sugar	NN
6745	6179	7	in	in	IN
6745	6179	8	a	a	DT
6745	6179	9	small	small	JJ
6745	6179	10	frying	frying	NN
6745	6179	11	-	-	HYPH
6745	6179	12	pan	pan	NN
6745	6179	13	and	and	CC
6745	6179	14	stir	stir	VB
6745	6179	15	over	over	IN
6745	6179	16	the	the	DT
6745	6179	17	fire	fire	NN
6745	6179	18	until	until	IN
6745	6179	19	the	the	DT
6745	6179	20	sugar	sugar	NN
6745	6179	21	turns	turn	VBZ
6745	6179	22	liquid	liquid	JJ
6745	6179	23	and	and	CC
6745	6179	24	begins	begin	VBZ
6745	6179	25	to	to	TO
6745	6179	26	smoke	smoke	VB
6745	6179	27	.	.	.
6745	6180	1	Turn	turn	VB
6745	6180	2	into	into	IN
6745	6180	3	the	the	DT
6745	6180	4	boiling	boiling	NN
6745	6180	5	mixture	mixture	NN
6745	6180	6	,	,	,
6745	6180	7	and	and	CC
6745	6180	8	put	put	VBD
6745	6180	9	away	away	RB
6745	6180	10	to	to	IN
6745	6180	11	cool	cool	JJ
6745	6180	12	.	.	.
6745	6181	1	When	when	WRB
6745	6181	2	cold	cold	JJ
6745	6181	3	,	,	,
6745	6181	4	add	add	VB
6745	6181	5	one	one	CD
6745	6181	6	quart	quart	NN
6745	6181	7	of	of	IN
6745	6181	8	cream	cream	NN
6745	6181	9	.	.	.
6745	6182	1	Strain	strain	VB
6745	6182	2	the	the	DT
6745	6182	3	mixture	mixture	NN
6745	6182	4	into	into	IN
6745	6182	5	the	the	DT
6745	6182	6	freezer	freezer	NN
6745	6182	7	,	,	,
6745	6182	8	and	and	CC
6745	6182	9	freeze	freeze	VB
6745	6182	10	.	.	.
6745	6183	1	The	the	DT
6745	6183	2	flavor	flavor	NN
6745	6183	3	of	of	IN
6745	6183	4	this	this	DT
6745	6183	5	cream	cream	NN
6745	6183	6	can	can	MD
6745	6183	7	be	be	VB
6745	6183	8	varied	vary	VBN
6745	6183	9	by	by	IN
6745	6183	10	browning	brown	VBG
6745	6183	11	the	the	DT
6745	6183	12	sugar	sugar	NN
6745	6183	13	more	more	RBR
6745	6183	14	or	or	CC
6745	6183	15	less	less	RBR
6745	6183	16	.	.	.
6745	6184	1	Almond	Almond	NNP
6745	6184	2	Ice	Ice	NNP
6745	6184	3	Cream	Cream	NNP
6745	6184	4	.	.	.
6745	6185	1	This	this	DT
6745	6185	2	is	be	VBZ
6745	6185	3	made	make	VBN
6745	6185	4	the	the	DT
6745	6185	5	same	same	JJ
6745	6185	6	as	as	IN
6745	6185	7	vanilla	vanilla	NN
6745	6185	8	,	,	,
6745	6185	9	except	except	IN
6745	6185	10	that	that	IN
6745	6185	11	one	one	CD
6745	6185	12	teaspoonful	teaspoonful	NN
6745	6185	13	of	of	IN
6745	6185	14	extract	extract	NN
6745	6185	15	of	of	IN
6745	6185	16	bitter	bitter	JJ
6745	6185	17	almond	almond	NN
6745	6185	18	is	be	VBZ
6745	6185	19	used	use	VBN
6745	6185	20	for	for	IN
6745	6185	21	flavoring	flavor	VBG
6745	6185	22	.	.	.
6745	6186	1	Almond	Almond	NNP
6745	6186	2	Ice	Ice	NNP
6745	6186	3	Cream	Cream	NNP
6745	6186	4	,	,	,
6745	6186	5	No	no	UH
6745	6186	6	.	.	.
6745	6187	1	2	2	LS
6745	6187	2	.	.	.
6745	6188	1	One	one	CD
6745	6188	2	pint	pint	NN
6745	6188	3	of	of	IN
6745	6188	4	blanched	blanch	VBN
6745	6188	5	almonds	almond	NNS
6745	6188	6	,	,	,
6745	6188	7	the	the	DT
6745	6188	8	yolks	yolk	NNS
6745	6188	9	of	of	IN
6745	6188	10	five	five	CD
6745	6188	11	eggs	egg	NNS
6745	6188	12	,	,	,
6745	6188	13	one	one	CD
6745	6188	14	quart	quart	NN
6745	6188	15	of	of	IN
6745	6188	16	cream	cream	NN
6745	6188	17	,	,	,
6745	6188	18	one	one	CD
6745	6188	19	and	and	CC
6745	6188	20	a	a	DT
6745	6188	21	half	half	NN
6745	6188	22	cupfuls	cupful	NNS
6745	6188	23	of	of	IN
6745	6188	24	sugar	sugar	NN
6745	6188	25	,	,	,
6745	6188	26	one	one	CD
6745	6188	27	pint	pint	NN
6745	6188	28	of	of	IN
6745	6188	29	milk	milk	NN
6745	6188	30	,	,	,
6745	6188	31	one	one	CD
6745	6188	32	pint	pint	NN
6745	6188	33	of	of	IN
6745	6188	34	water	water	NN
6745	6188	35	.	.	.
6745	6189	1	Boil	Boil	NNP
6745	6189	2	the	the	DT
6745	6189	3	water	water	NN
6745	6189	4	and	and	CC
6745	6189	5	sugar	sugar	NN
6745	6189	6	together	together	RB
6745	6189	7	for	for	IN
6745	6189	8	twenty	twenty	CD
6745	6189	9	-	-	HYPH
6745	6189	10	five	five	CD
6745	6189	11	minutes	minute	NNS
6745	6189	12	.	.	.
6745	6190	1	Put	put	VB
6745	6190	2	the	the	DT
6745	6190	3	almonds	almond	NNS
6745	6190	4	in	in	IN
6745	6190	5	a	a	DT
6745	6190	6	frying	frying	JJ
6745	6190	7	-	-	HYPH
6745	6190	8	pan	pan	NN
6745	6190	9	and	and	CC
6745	6190	10	stir	stir	VB
6745	6190	11	over	over	IN
6745	6190	12	the	the	DT
6745	6190	13	fire	fire	NN
6745	6190	14	until	until	IN
6745	6190	15	they	-PRON-	PRP
6745	6190	16	are	be	VBP
6745	6190	17	a	a	DT
6745	6190	18	rich	rich	JJ
6745	6190	19	brown	brown	NN
6745	6190	20	.	.	.
6745	6191	1	Remove	remove	VB
6745	6191	2	from	from	IN
6745	6191	3	the	the	DT
6745	6191	4	fire	fire	NN
6745	6191	5	,	,	,
6745	6191	6	and	and	CC
6745	6191	7	pound	pound	NN
6745	6191	8	to	to	IN
6745	6191	9	a	a	DT
6745	6191	10	paste	paste	NN
6745	6191	11	in	in	IN
6745	6191	12	the	the	DT
6745	6191	13	mortar	mortar	NN
6745	6191	14	.	.	.
6745	6192	1	Cook	cook	VB
6745	6192	2	the	the	DT
6745	6192	3	milk	milk	NN
6745	6192	4	and	and	CC
6745	6192	5	powdered	powder	VBN
6745	6192	6	almonds	almond	NNS
6745	6192	7	in	in	IN
6745	6192	8	the	the	DT
6745	6192	9	double	double	JJ
6745	6192	10	boiler	boiler	NN
6745	6192	11	for	for	IN
6745	6192	12	twenty	twenty	CD
6745	6192	13	minutes	minute	NNS
6745	6192	14	.	.	.
6745	6193	1	Beat	beat	VB
6745	6193	2	the	the	DT
6745	6193	3	yolks	yolk	NNS
6745	6193	4	of	of	IN
6745	6193	5	the	the	DT
6745	6193	6	eggs	egg	NNS
6745	6193	7	and	and	CC
6745	6193	8	stir	stir	VB
6745	6193	9	them	-PRON-	PRP
6745	6193	10	into	into	IN
6745	6193	11	the	the	DT
6745	6193	12	boiling	boiling	NN
6745	6193	13	syrup	syrup	NN
6745	6193	14	.	.	.
6745	6194	1	Beat	beat	VB
6745	6194	2	this	this	DT
6745	6194	3	for	for	IN
6745	6194	4	four	four	CD
6745	6194	5	minutes	minute	NNS
6745	6194	6	,	,	,
6745	6194	7	having	have	VBG
6745	6194	8	the	the	DT
6745	6194	9	basin	basin	NN
6745	6194	10	in	in	IN
6745	6194	11	boiling	boil	VBG
6745	6194	12	water	water	NN
6745	6194	13	.	.	.
6745	6195	1	Take	take	VB
6745	6195	2	from	from	IN
6745	6195	3	the	the	DT
6745	6195	4	fire	fire	NN
6745	6195	5	,	,	,
6745	6195	6	and	and	CC
6745	6195	7	gradually	gradually	RB
6745	6195	8	beat	beat	VBD
6745	6195	9	into	into	IN
6745	6195	10	it	-PRON-	PRP
6745	6195	11	the	the	DT
6745	6195	12	almonds	almond	NNS
6745	6195	13	and	and	CC
6745	6195	14	milk	milk	NN
6745	6195	15	.	.	.
6745	6196	1	Strain	strain	VB
6745	6196	2	the	the	DT
6745	6196	3	mixture	mixture	NN
6745	6196	4	through	through	IN
6745	6196	5	a	a	DT
6745	6196	6	sieve	sieve	NN
6745	6196	7	,	,	,
6745	6196	8	and	and	CC
6745	6196	9	rub	rub	VB
6745	6196	10	through	through	RP
6745	6196	11	as	as	RB
6745	6196	12	much	much	JJ
6745	6196	13	as	as	IN
6745	6196	14	possible	possible	JJ
6745	6196	15	.	.	.
6745	6197	1	Stir	stir	VB
6745	6197	2	occasionally	occasionally	RB
6745	6197	3	while	while	IN
6745	6197	4	cooling	cool	VBG
6745	6197	5	.	.	.
6745	6198	1	When	when	WRB
6745	6198	2	cold	cold	JJ
6745	6198	3	,	,	,
6745	6198	4	add	add	VB
6745	6198	5	the	the	DT
6745	6198	6	cream	cream	NN
6745	6198	7	and	and	CC
6745	6198	8	half	half	PDT
6745	6198	9	a	a	DT
6745	6198	10	teaspoonful	teaspoonful	NN
6745	6198	11	of	of	IN
6745	6198	12	extract	extract	NN
6745	6198	13	of	of	IN
6745	6198	14	almond	almond	NN
6745	6198	15	.	.	.
6745	6199	1	Freeze	freeze	VB
6745	6199	2	.	.	.
6745	6200	1	Pistachio	Pistachio	NNP
6745	6200	2	Ice	Ice	NNP
6745	6200	3	Cream	Cream	NNP
6745	6200	4	.	.	.
6745	6201	1	One	one	CD
6745	6201	2	pint	pint	NN
6745	6201	3	of	of	IN
6745	6201	4	pistachio	pistachio	NNP
6745	6201	5	nuts	nut	NNS
6745	6201	6	,	,	,
6745	6201	7	half	half	PDT
6745	6201	8	a	a	DT
6745	6201	9	cupful	cupful	NN
6745	6201	10	of	of	IN
6745	6201	11	blanched	blanch	VBN
6745	6201	12	almonds	almond	NNS
6745	6201	13	,	,	,
6745	6201	14	one	one	CD
6745	6201	15	quart	quart	NN
6745	6201	16	of	of	IN
6745	6201	17	cream	cream	NN
6745	6201	18	,	,	,
6745	6201	19	one	one	CD
6745	6201	20	pint	pint	NN
6745	6201	21	of	of	IN
6745	6201	22	water	water	NN
6745	6201	23	,	,	,
6745	6201	24	one	one	CD
6745	6201	25	scant	scant	JJ
6745	6201	26	pint	pint	NN
6745	6201	27	of	of	IN
6745	6201	28	sugar	sugar	NN
6745	6201	29	,	,	,
6745	6201	30	the	the	DT
6745	6201	31	yolks	yolk	NNS
6745	6201	32	of	of	IN
6745	6201	33	five	five	CD
6745	6201	34	eggs	egg	NNS
6745	6201	35	,	,	,
6745	6201	36	one	one	CD
6745	6201	37	pint	pint	NN
6745	6201	38	of	of	IN
6745	6201	39	milk	milk	NN
6745	6201	40	,	,	,
6745	6201	41	spinach	spinach	VB
6745	6201	42	green	green	JJ
6745	6201	43	enough	enough	RB
6745	6201	44	to	to	TO
6745	6201	45	give	give	VB
6745	6201	46	a	a	DT
6745	6201	47	delicate	delicate	JJ
6745	6201	48	color	color	NN
6745	6201	49	(	(	-LRB-
6745	6201	50	about	about	RB
6745	6201	51	a	a	DT
6745	6201	52	heaping	heap	VBG
6745	6201	53	teaspoonful	teaspoonful	JJ
6745	6201	54	-	-	,
6745	6201	55	to	to	TO
6745	6201	56	be	be	VB
6745	6201	57	cooked	cook	VBN
6745	6201	58	with	with	IN
6745	6201	59	the	the	DT
6745	6201	60	nuts	nut	NNS
6745	6201	61	)	)	-RRB-
6745	6201	62	.	.	.
6745	6202	1	Make	make	VB
6745	6202	2	the	the	DT
6745	6202	3	same	same	JJ
6745	6202	4	as	as	IN
6745	6202	5	almond	almond	NN
6745	6202	6	cream	cream	NN
6745	6202	7	.	.	.
6745	6203	1	Walnut	Walnut	NNP
6745	6203	2	Ice	Ice	NNP
6745	6203	3	Cream	Cream	NNP
6745	6203	4	.	.	.
6745	6204	1	One	one	CD
6745	6204	2	pint	pint	NN
6745	6204	3	of	of	IN
6745	6204	4	the	the	DT
6745	6204	5	meat	meat	NN
6745	6204	6	of	of	IN
6745	6204	7	walnuts	walnut	NNS
6745	6204	8	(	(	-LRB-
6745	6204	9	the	the	DT
6745	6204	10	American	American	NNP
6745	6204	11	are	be	VBP
6745	6204	12	the	the	DT
6745	6204	13	best	good	JJS
6745	6204	14	)	)	-RRB-
6745	6204	15	,	,	,
6745	6204	16	pounded	pound	VBD
6745	6204	17	fine	fine	RB
6745	6204	18	in	in	IN
6745	6204	19	a	a	DT
6745	6204	20	mortar	mortar	NN
6745	6204	21	;	;	:
6745	6204	22	one	one	CD
6745	6204	23	pint	pint	NN
6745	6204	24	of	of	IN
6745	6204	25	milk	milk	NN
6745	6204	26	,	,	,
6745	6204	27	one	one	CD
6745	6204	28	quart	quart	NN
6745	6204	29	of	of	IN
6745	6204	30	cream	cream	NN
6745	6204	31	,	,	,
6745	6204	32	two	two	CD
6745	6204	33	small	small	JJ
6745	6204	34	cupfuls	cupful	NNS
6745	6204	35	of	of	IN
6745	6204	36	sugar	sugar	NN
6745	6204	37	,	,	,
6745	6204	38	four	four	CD
6745	6204	39	eggs	egg	NNS
6745	6204	40	,	,	,
6745	6204	41	one	one	CD
6745	6204	42	-	-	HYPH
6745	6204	43	fourth	fourth	NN
6745	6204	44	of	of	IN
6745	6204	45	a	a	DT
6745	6204	46	teaspoonful	teaspoonful	NN
6745	6204	47	of	of	IN
6745	6204	48	salt	salt	NN
6745	6204	49	.	.	.
6745	6205	1	Beat	beat	VB
6745	6205	2	the	the	DT
6745	6205	3	eggs	egg	NNS
6745	6205	4	with	with	IN
6745	6205	5	one	one	CD
6745	6205	6	cupful	cupful	NN
6745	6205	7	of	of	IN
6745	6205	8	sugar	sugar	NN
6745	6205	9	.	.	.
6745	6206	1	Put	put	VB
6745	6206	2	them	-PRON-	PRP
6745	6206	3	and	and	CC
6745	6206	4	the	the	DT
6745	6206	5	milk	milk	NN
6745	6206	6	in	in	IN
6745	6206	7	the	the	DT
6745	6206	8	double	double	JJ
6745	6206	9	boiler	boiler	NN
6745	6206	10	,	,	,
6745	6206	11	and	and	CC
6745	6206	12	stir	stir	VB
6745	6206	13	constantly	constantly	RB
6745	6206	14	until	until	IN
6745	6206	15	the	the	DT
6745	6206	16	mixture	mixture	NN
6745	6206	17	begins	begin	VBZ
6745	6206	18	to	to	TO
6745	6206	19	thicken	thicken	VB
6745	6206	20	;	;	:
6745	6206	21	then	then	RB
6745	6206	22	add	add	VB
6745	6206	23	the	the	DT
6745	6206	24	salt	salt	NN
6745	6206	25	,	,	,
6745	6206	26	and	and	CC
6745	6206	27	put	put	VBD
6745	6206	28	away	away	RB
6745	6206	29	to	to	IN
6745	6206	30	cool	cool	JJ
6745	6206	31	.	.	.
6745	6207	1	When	when	WRB
6745	6207	2	cold	cold	JJ
6745	6207	3	,	,	,
6745	6207	4	add	add	VB
6745	6207	5	the	the	DT
6745	6207	6	cream	cream	NN
6745	6207	7	and	and	CC
6745	6207	8	nut	nut	NNP
6745	6207	9	meat	meat	NN
6745	6207	10	,	,	,
6745	6207	11	and	and	CC
6745	6207	12	freeze	freeze	VB
6745	6207	13	.	.	.
6745	6208	1	Cocoanut	Cocoanut	NNP
6745	6208	2	Ice	Ice	NNP
6745	6208	3	Cream	Cream	NNP
6745	6208	4	.	.	.
6745	6209	1	One	one	CD
6745	6209	2	quart	quart	NN
6745	6209	3	of	of	IN
6745	6209	4	cream	cream	NN
6745	6209	5	,	,	,
6745	6209	6	one	one	CD
6745	6209	7	pint	pint	NN
6745	6209	8	of	of	IN
6745	6209	9	milk	milk	NN
6745	6209	10	,	,	,
6745	6209	11	three	three	CD
6745	6209	12	eggs	egg	NNS
6745	6209	13	,	,	,
6745	6209	14	one	one	CD
6745	6209	15	cupful	cupful	JJ
6745	6209	16	and	and	CC
6745	6209	17	a	a	DT
6745	6209	18	half	half	NN
6745	6209	19	of	of	IN
6745	6209	20	sugar	sugar	NN
6745	6209	21	,	,	,
6745	6209	22	one	one	CD
6745	6209	23	cupful	cupful	NN
6745	6209	24	of	of	IN
6745	6209	25	prepared	prepare	VBN
6745	6209	26	cocoanut	cocoanut	NN
6745	6209	27	,	,	,
6745	6209	28	the	the	DT
6745	6209	29	rind	rind	NN
6745	6209	30	and	and	CC
6745	6209	31	juice	juice	NN
6745	6209	32	of	of	IN
6745	6209	33	a	a	DT
6745	6209	34	lemon	lemon	NN
6745	6209	35	.	.	.
6745	6210	1	Beat	beat	VB
6745	6210	2	together	together	RB
6745	6210	3	the	the	DT
6745	6210	4	eggs	egg	NNS
6745	6210	5	and	and	CC
6745	6210	6	the	the	DT
6745	6210	7	grated	grate	VBN
6745	6210	8	lemon	lemon	NN
6745	6210	9	rind	rind	NN
6745	6210	10	,	,	,
6745	6210	11	and	and	CC
6745	6210	12	put	put	VBD
6745	6210	13	with	with	IN
6745	6210	14	the	the	DT
6745	6210	15	milk	milk	NN
6745	6210	16	in	in	IN
6745	6210	17	the	the	DT
6745	6210	18	double	double	JJ
6745	6210	19	boiler	boiler	NN
6745	6210	20	.	.	.
6745	6211	1	Stir	stir	VB
6745	6211	2	until	until	IN
6745	6211	3	the	the	DT
6745	6211	4	mixture	mixture	NN
6745	6211	5	begins	begin	VBZ
6745	6211	6	to	to	TO
6745	6211	7	thicken	thicken	VB
6745	6211	8	.	.	.
6745	6212	1	Add	add	VB
6745	6212	2	the	the	DT
6745	6212	3	cocoanut	cocoanut	NN
6745	6212	4	,	,	,
6745	6212	5	and	and	CC
6745	6212	6	put	put	VBD
6745	6212	7	away	away	RB
6745	6212	8	to	to	IN
6745	6212	9	cool	cool	JJ
6745	6212	10	.	.	.
6745	6213	1	When	when	WRB
6745	6213	2	cool	cool	JJ
6745	6213	3	,	,	,
6745	6213	4	add	add	VB
6745	6213	5	the	the	DT
6745	6213	6	sugar	sugar	NN
6745	6213	7	,	,	,
6745	6213	8	lemon	lemon	NN
6745	6213	9	juice	juice	NN
6745	6213	10	and	and	CC
6745	6213	11	cream	cream	NN
6745	6213	12	.	.	.
6745	6214	1	Freeze	freeze	VB
6745	6214	2	.	.	.
6745	6215	1	Fig	Fig	NNP
6745	6215	2	Ice	Ice	NNP
6745	6215	3	Cream	Cream	NNP
6745	6215	4	.	.	.
6745	6216	1	One	one	CD
6745	6216	2	quart	quart	NN
6745	6216	3	of	of	IN
6745	6216	4	milk	milk	NN
6745	6216	5	,	,	,
6745	6216	6	two	two	CD
6745	6216	7	table	table	NN
6745	6216	8	-	-	HYPH
6745	6216	9	spoonfuls	spoonful	NNS
6745	6216	10	of	of	IN
6745	6216	11	corn	corn	NN
6745	6216	12	-	-	HYPH
6745	6216	13	starch	starch	NN
6745	6216	14	,	,	,
6745	6216	15	one	one	CD
6745	6216	16	of	of	IN
6745	6216	17	gelatine	gelatine	NN
6745	6216	18	,	,	,
6745	6216	19	one	one	CD
6745	6216	20	pint	pint	NN
6745	6216	21	of	of	IN
6745	6216	22	cream	cream	NN
6745	6216	23	,	,	,
6745	6216	24	a	a	DT
6745	6216	25	cupful	cupful	JJ
6745	6216	26	and	and	CC
6745	6216	27	a	a	DT
6745	6216	28	half	half	NN
6745	6216	29	of	of	IN
6745	6216	30	sugar	sugar	NN
6745	6216	31	,	,	,
6745	6216	32	three	three	CD
6745	6216	33	eggs	egg	NNS
6745	6216	34	,	,	,
6745	6216	35	two	two	CD
6745	6216	36	cupfuls	cupful	NNS
6745	6216	37	of	of	IN
6745	6216	38	figs	fig	NNS
6745	6216	39	,	,	,
6745	6216	40	cut	cut	VBD
6745	6216	41	fine	fine	RB
6745	6216	42	;	;	:
6745	6216	43	one	one	CD
6745	6216	44	table	table	NN
6745	6216	45	-	-	HYPH
6745	6216	46	spoonful	spoonful	JJ
6745	6216	47	of	of	IN
6745	6216	48	vanilla	vanilla	NN
6745	6216	49	.	.	.
6745	6217	1	Put	put	VB
6745	6217	2	the	the	DT
6745	6217	3	milk	milk	NN
6745	6217	4	in	in	IN
6745	6217	5	the	the	DT
6745	6217	6	double	double	JJ
6745	6217	7	boiler	boiler	NN
6745	6217	8	,	,	,
6745	6217	9	reserving	reserve	VBG
6745	6217	10	half	half	PDT
6745	6217	11	a	a	DT
6745	6217	12	cupful	cupful	NN
6745	6217	13	.	.	.
6745	6218	1	When	when	WRB
6745	6218	2	it	-PRON-	PRP
6745	6218	3	is	be	VBZ
6745	6218	4	_	_	NNP
6745	6218	5	boiling	boil	VBG
6745	6218	6	_	_	NNP
6745	6218	7	,	,	,
6745	6218	8	stir	stir	NN
6745	6218	9	in	in	IN
6745	6218	10	the	the	DT
6745	6218	11	corn	corn	NN
6745	6218	12	-	-	HYPH
6745	6218	13	starch	starch	NN
6745	6218	14	,	,	,
6745	6218	15	which	which	WDT
6745	6218	16	has	have	VBZ
6745	6218	17	been	be	VBN
6745	6218	18	mixed	mix	VBN
6745	6218	19	with	with	IN
6745	6218	20	the	the	DT
6745	6218	21	cold	cold	JJ
6745	6218	22	milk	milk	NN
6745	6218	23	.	.	.
6745	6219	1	Cook	cook	VB
6745	6219	2	ten	ten	CD
6745	6219	3	minutes	minute	NNS
6745	6219	4	.	.	.
6745	6220	1	Beat	beat	VB
6745	6220	2	the	the	DT
6745	6220	3	eggs	egg	NNS
6745	6220	4	and	and	CC
6745	6220	5	sugar	sugar	NN
6745	6220	6	together	together	RB
6745	6220	7	.	.	.
6745	6221	1	Pour	pour	VB
6745	6221	2	the	the	DT
6745	6221	3	cooked	cooked	JJ
6745	6221	4	mixture	mixture	NN
6745	6221	5	on	on	IN
6745	6221	6	this	this	DT
6745	6221	7	,	,	,
6745	6221	8	stirring	stir	VBG
6745	6221	9	all	all	PDT
6745	6221	10	the	the	DT
6745	6221	11	time	time	NN
6745	6221	12	.	.	.
6745	6222	1	Return	return	VB
6745	6222	2	to	to	IN
6745	6222	3	the	the	DT
6745	6222	4	fire	fire	NN
6745	6222	5	,	,	,
6745	6222	6	add	add	VB
6745	6222	7	the	the	DT
6745	6222	8	gelatine	gelatine	NN
6745	6222	9	,	,	,
6745	6222	10	which	which	WDT
6745	6222	11	has	have	VBZ
6745	6222	12	been	be	VBN
6745	6222	13	soaking	soak	VBG
6745	6222	14	in	in	IN
6745	6222	15	four	four	CD
6745	6222	16	table	table	NN
6745	6222	17	-	-	HYPH
6745	6222	18	spoonfuls	spoonful	NNS
6745	6222	19	of	of	IN
6745	6222	20	cold	cold	JJ
6745	6222	21	water	water	NN
6745	6222	22	,	,	,
6745	6222	23	and	and	CC
6745	6222	24	cook	cook	VB
6745	6222	25	three	three	CD
6745	6222	26	minutes	minute	NNS
6745	6222	27	.	.	.
6745	6223	1	Set	Set	VBN
6745	6223	2	away	away	RB
6745	6223	3	to	to	IN
6745	6223	4	cool	cool	JJ
6745	6223	5	.	.	.
6745	6224	1	When	when	WRB
6745	6224	2	cold	cold	JJ
6745	6224	3	,	,	,
6745	6224	4	add	add	VB
6745	6224	5	the	the	DT
6745	6224	6	cream	cream	NN
6745	6224	7	and	and	CC
6745	6224	8	vanilla	vanilla	NN
6745	6224	9	,	,	,
6745	6224	10	and	and	CC
6745	6224	11	freeze	freeze	VB
6745	6224	12	.	.	.
6745	6225	1	When	when	WRB
6745	6225	2	the	the	DT
6745	6225	3	cream	cream	NN
6745	6225	4	has	have	VBZ
6745	6225	5	been	be	VBN
6745	6225	6	freezing	freeze	VBG
6745	6225	7	ten	ten	CD
6745	6225	8	minutes	minute	NNS
6745	6225	9	,	,	,
6745	6225	10	take	take	VB
6745	6225	11	off	off	RP
6745	6225	12	the	the	DT
6745	6225	13	cover	cover	NN
6745	6225	14	and	and	CC
6745	6225	15	stir	stir	VB
6745	6225	16	in	in	IN
6745	6225	17	the	the	DT
6745	6225	18	figs	fig	NNS
6745	6225	19	.	.	.
6745	6226	1	Cover	cover	VB
6745	6226	2	again	again	RB
6745	6226	3	and	and	CC
6745	6226	4	freeze	freeze	VB
6745	6226	5	until	until	IN
6745	6226	6	hard	hard	RB
6745	6226	7	.	.	.
6745	6227	1	Take	take	VB
6745	6227	2	out	out	RP
6745	6227	3	the	the	DT
6745	6227	4	beater	beater	NN
6745	6227	5	,	,	,
6745	6227	6	and	and	CC
6745	6227	7	with	with	IN
6745	6227	8	a	a	DT
6745	6227	9	large	large	JJ
6745	6227	10	spoon	spoon	NN
6745	6227	11	,	,	,
6745	6227	12	pack	pack	VBP
6745	6227	13	the	the	DT
6745	6227	14	cream	cream	NN
6745	6227	15	smoothly	smoothly	RB
6745	6227	16	.	.	.
6745	6228	1	Set	Set	VBN
6745	6228	2	away	away	RB
6745	6228	3	until	until	IN
6745	6228	4	serving	serve	VBG
6745	6228	5	time	time	NN
6745	6228	6	.	.	.
6745	6229	1	Glacé	Glacé	NNP
6745	6229	2	Méringue	Méringue	NNP
6745	6229	3	.	.	.
6745	6230	1	One	one	CD
6745	6230	2	quart	quart	NN
6745	6230	3	of	of	IN
6745	6230	4	cream	cream	NN
6745	6230	5	,	,	,
6745	6230	6	one	one	CD
6745	6230	7	large	large	JJ
6745	6230	8	cupful	cupful	NN
6745	6230	9	of	of	IN
6745	6230	10	granulated	granulate	VBN
6745	6230	11	sugar	sugar	NN
6745	6230	12	and	and	CC
6745	6230	13	six	six	CD
6745	6230	14	table	table	NN
6745	6230	15	-	-	HYPH
6745	6230	16	spoonfuls	spoonful	NNS
6745	6230	17	of	of	IN
6745	6230	18	powdered	powdered	JJ
6745	6230	19	,	,	,
6745	6230	20	one	one	CD
6745	6230	21	table	table	NN
6745	6230	22	-	-	HYPH
6745	6230	23	spoonful	spoonful	JJ
6745	6230	24	of	of	IN
6745	6230	25	vanilla	vanilla	NN
6745	6230	26	extract	extract	NN
6745	6230	27	,	,	,
6745	6230	28	the	the	DT
6745	6230	29	whites	white	NNS
6745	6230	30	of	of	IN
6745	6230	31	six	six	CD
6745	6230	32	eggs	egg	NNS
6745	6230	33	,	,	,
6745	6230	34	one	one	CD
6745	6230	35	cupful	cupful	NN
6745	6230	36	of	of	IN
6745	6230	37	milk	milk	NN
6745	6230	38	,	,	,
6745	6230	39	one	one	CD
6745	6230	40	table	table	NN
6745	6230	41	-	-	HYPH
6745	6230	42	spoonful	spoonful	JJ
6745	6230	43	of	of	IN
6745	6230	44	gelatine	gelatine	NN
6745	6230	45	,	,	,
6745	6230	46	soaked	soak	VBD
6745	6230	47	an	an	DT
6745	6230	48	hour	hour	NN
6745	6230	49	in	in	IN
6745	6230	50	four	four	CD
6745	6230	51	of	of	IN
6745	6230	52	cold	cold	JJ
6745	6230	53	water	water	NN
6745	6230	54	.	.	.
6745	6231	1	Let	let	VB
6745	6231	2	the	the	DT
6745	6231	3	milk	milk	NN
6745	6231	4	come	come	VB
6745	6231	5	to	to	IN
6745	6231	6	a	a	DT
6745	6231	7	boil	boil	NN
6745	6231	8	,	,	,
6745	6231	9	and	and	CC
6745	6231	10	stir	stir	VB
6745	6231	11	the	the	DT
6745	6231	12	gelatine	gelatine	NN
6745	6231	13	into	into	IN
6745	6231	14	it	-PRON-	PRP
6745	6231	15	.	.	.
6745	6232	1	Strain	strain	VB
6745	6232	2	into	into	IN
6745	6232	3	the	the	DT
6745	6232	4	cream	cream	NN
6745	6232	5	.	.	.
6745	6233	1	Add	add	VB
6745	6233	2	the	the	DT
6745	6233	3	vanilla	vanilla	NN
6745	6233	4	and	and	CC
6745	6233	5	granulated	granulate	VBN
6745	6233	6	sugar	sugar	NN
6745	6233	7	.	.	.
6745	6234	1	Turn	turn	VB
6745	6234	2	into	into	IN
6745	6234	3	the	the	DT
6745	6234	4	tin	tin	NN
6745	6234	5	,	,	,
6745	6234	6	and	and	CC
6745	6234	7	freeze	freeze	VB
6745	6234	8	.	.	.
6745	6235	1	When	when	WRB
6745	6235	2	the	the	DT
6745	6235	3	mixture	mixture	NN
6745	6235	4	is	be	VBZ
6745	6235	5	frozen	freeze	VBN
6745	6235	6	(	(	-LRB-
6745	6235	7	it	-PRON-	PRP
6745	6235	8	will	will	MD
6745	6235	9	take	take	VB
6745	6235	10	about	about	RB
6745	6235	11	fifteen	fifteen	CD
6745	6235	12	minutes	minute	NNS
6745	6235	13	)	)	-RRB-
6745	6235	14	,	,	,
6745	6235	15	take	take	VB
6745	6235	16	out	out	RP
6745	6235	17	the	the	DT
6745	6235	18	beater	beater	NN
6745	6235	19	and	and	CC
6745	6235	20	pack	pack	VB
6745	6235	21	the	the	DT
6745	6235	22	cream	cream	NN
6745	6235	23	smoothly	smoothly	RB
6745	6235	24	,	,	,
6745	6235	25	being	be	VBG
6745	6235	26	careful	careful	JJ
6745	6235	27	to	to	TO
6745	6235	28	have	have	VB
6745	6235	29	the	the	DT
6745	6235	30	top	top	NN
6745	6235	31	perfectly	perfectly	RB
6745	6235	32	level	level	NN
6745	6235	33	.	.	.
6745	6236	1	Set	Set	VBN
6745	6236	2	away	away	RB
6745	6236	3	until	until	IN
6745	6236	4	serving	serve	VBG
6745	6236	5	time	time	NN
6745	6236	6	.	.	.
6745	6237	1	It	-PRON-	PRP
6745	6237	2	should	should	MD
6745	6237	3	stand	stand	VB
6745	6237	4	half	half	PDT
6745	6237	5	an	an	DT
6745	6237	6	hour	hour	NN
6745	6237	7	at	at	IN
6745	6237	8	least	least	JJS
6745	6237	9	.	.	.
6745	6238	1	When	when	WRB
6745	6238	2	ready	ready	JJ
6745	6238	3	to	to	TO
6745	6238	4	serve	serve	VB
6745	6238	5	,	,	,
6745	6238	6	beat	beat	VB
6745	6238	7	the	the	DT
6745	6238	8	whites	white	NNS
6745	6238	9	of	of	IN
6745	6238	10	the	the	DT
6745	6238	11	eggs	egg	NNS
6745	6238	12	to	to	IN
6745	6238	13	a	a	DT
6745	6238	14	stiff	stiff	JJ
6745	6238	15	froth	froth	NN
6745	6238	16	,	,	,
6745	6238	17	and	and	CC
6745	6238	18	gradually	gradually	RB
6745	6238	19	beat	beat	VBD
6745	6238	20	into	into	IN
6745	6238	21	this	this	DT
6745	6238	22	the	the	DT
6745	6238	23	powdered	powdered	JJ
6745	6238	24	sugar	sugar	NN
6745	6238	25	.	.	.
6745	6239	1	Turn	turn	VB
6745	6239	2	the	the	DT
6745	6239	3	cream	cream	NN
6745	6239	4	out	out	RP
6745	6239	5	on	on	IN
6745	6239	6	an	an	DT
6745	6239	7	earthen	earthen	JJ
6745	6239	8	dish	dish	NN
6745	6239	9	and	and	CC
6745	6239	10	cover	cover	VB
6745	6239	11	every	every	DT
6745	6239	12	part	part	NN
6745	6239	13	with	with	IN
6745	6239	14	the	the	DT
6745	6239	15	méringue	méringue	NN
6745	6239	16	.	.	.
6745	6240	1	Brown	Brown	NNP
6745	6240	2	in	in	IN
6745	6240	3	a	a	DT
6745	6240	4	hot	hot	JJ
6745	6240	5	oven	oven	NN
6745	6240	6	,	,	,
6745	6240	7	and	and	CC
6745	6240	8	serve	serve	VB
6745	6240	9	immediately	immediately	RB
6745	6240	10	.	.	.
6745	6241	1	If	if	IN
6745	6241	2	the	the	DT
6745	6241	3	dish	dish	NN
6745	6241	4	is	be	VBZ
6745	6241	5	flat	flat	JJ
6745	6241	6	,	,	,
6745	6241	7	put	put	VB
6745	6241	8	a	a	DT
6745	6241	9	board	board	NN
6745	6241	10	under	under	IN
6745	6241	11	it	-PRON-	PRP
6745	6241	12	.	.	.
6745	6242	1	This	this	DT
6745	6242	2	keeps	keep	VBZ
6745	6242	3	the	the	DT
6745	6242	4	heat	heat	NN
6745	6242	5	from	from	IN
6745	6242	6	the	the	DT
6745	6242	7	bottom	bottom	NN
6745	6242	8	.	.	.
6745	6243	1	_	_	NNP
6745	6243	2	Glacé	Glacé	NNP
6745	6243	3	méringue	méringue	NN
6745	6243	4	_	_	NNP
6745	6243	5	is	be	VBZ
6745	6243	6	an	an	DT
6745	6243	7	elegant	elegant	JJ
6745	6243	8	dish	dish	NN
6745	6243	9	.	.	.
6745	6244	1	Bombe	Bombe	NNP
6745	6244	2	Glacée	Glacée	NNP
6745	6244	3	.	.	.
6745	6245	1	One	one	CD
6745	6245	2	quart	quart	NN
6745	6245	3	of	of	IN
6745	6245	4	strawberry	strawberry	NNP
6745	6245	5	or	or	CC
6745	6245	6	raspberry	raspberry	NN
6745	6245	7	sherbet	sherbet	NN
6745	6245	8	,	,	,
6745	6245	9	No	no	UH
6745	6245	10	.	.	.
6745	6246	1	2	2	CD
6745	6246	2	,	,	,
6745	6246	3	one	one	CD
6745	6246	4	pint	pint	NN
6745	6246	5	of	of	IN
6745	6246	6	sugar	sugar	NN
6745	6246	7	,	,	,
6745	6246	8	one	one	CD
6745	6246	9	pint	pint	NN
6745	6246	10	and	and	CC
6745	6246	11	a	a	DT
6745	6246	12	half	half	NN
6745	6246	13	of	of	IN
6745	6246	14	water	water	NN
6745	6246	15	,	,	,
6745	6246	16	the	the	DT
6745	6246	17	yolks	yolk	NNS
6745	6246	18	of	of	IN
6745	6246	19	eighteen	eighteen	CD
6745	6246	20	eggs	egg	NNS
6745	6246	21	,	,	,
6745	6246	22	one	one	CD
6745	6246	23	large	large	JJ
6745	6246	24	table	table	NN
6745	6246	25	-	-	HYPH
6745	6246	26	spoonful	spoonful	JJ
6745	6246	27	of	of	IN
6745	6246	28	vanilla	vanilla	NN
6745	6246	29	extract	extract	NN
6745	6246	30	.	.	.
6745	6247	1	Boil	Boil	NNP
6745	6247	2	the	the	DT
6745	6247	3	sugar	sugar	NN
6745	6247	4	and	and	CC
6745	6247	5	water	water	NN
6745	6247	6	together	together	RB
6745	6247	7	twenty	twenty	CD
6745	6247	8	minutes	minute	NNS
6745	6247	9	.	.	.
6745	6248	1	Beat	beat	VB
6745	6248	2	the	the	DT
6745	6248	3	yolks	yolk	NNS
6745	6248	4	of	of	IN
6745	6248	5	the	the	DT
6745	6248	6	eggs	egg	NNS
6745	6248	7	very	very	RB
6745	6248	8	light	light	JJ
6745	6248	9	.	.	.
6745	6249	1	Place	place	VB
6745	6249	2	the	the	DT
6745	6249	3	sauce	sauce	NN
6745	6249	4	-	-	HYPH
6745	6249	5	pan	pan	NN
6745	6249	6	,	,	,
6745	6249	7	with	with	IN
6745	6249	8	the	the	DT
6745	6249	9	syrup	syrup	NN
6745	6249	10	,	,	,
6745	6249	11	in	in	IN
6745	6249	12	another	another	DT
6745	6249	13	of	of	IN
6745	6249	14	boiling	boil	VBG
6745	6249	15	water	water	NN
6745	6249	16	.	.	.
6745	6250	1	Stir	stir	VB
6745	6250	2	the	the	DT
6745	6250	3	beaten	beaten	JJ
6745	6250	4	yolks	yolk	NNS
6745	6250	5	of	of	IN
6745	6250	6	eggs	egg	NNS
6745	6250	7	into	into	IN
6745	6250	8	this	this	DT
6745	6250	9	syrup	syrup	NN
6745	6250	10	and	and	CC
6745	6250	11	beat	beat	VBD
6745	6250	12	with	with	IN
6745	6250	13	a	a	DT
6745	6250	14	whisk	whisk	NN
6745	6250	15	for	for	IN
6745	6250	16	ten	ten	CD
6745	6250	17	minutes	minute	NNS
6745	6250	18	.	.	.
6745	6251	1	Take	take	VB
6745	6251	2	from	from	IN
6745	6251	3	the	the	DT
6745	6251	4	fire	fire	NN
6745	6251	5	,	,	,
6745	6251	6	place	place	VB
6745	6251	7	the	the	DT
6745	6251	8	basin	basin	NN
6745	6251	9	in	in	IN
6745	6251	10	a	a	DT
6745	6251	11	pan	pan	NN
6745	6251	12	of	of	IN
6745	6251	13	cold	cold	JJ
6745	6251	14	water	water	NN
6745	6251	15	,	,	,
6745	6251	16	and	and	CC
6745	6251	17	continue	continue	VB
6745	6251	18	beating	beat	VBG
6745	6251	19	for	for	IN
6745	6251	20	twelve	twelve	CD
6745	6251	21	or	or	CC
6745	6251	22	fifteen	fifteen	CD
6745	6251	23	minutes	minute	NNS
6745	6251	24	.	.	.
6745	6252	1	Pack	pack	VB
6745	6252	2	an	an	DT
6745	6252	3	ice	ice	NN
6745	6252	4	cream	cream	NN
6745	6252	5	mould	mould	NN
6745	6252	6	in	in	IN
6745	6252	7	salt	salt	NN
6745	6252	8	and	and	CC
6745	6252	9	ice	ice	NN
6745	6252	10	.	.	.
6745	6253	1	Take	take	VB
6745	6253	2	the	the	DT
6745	6253	3	sherbet	sherbet	NN
6745	6253	4	from	from	IN
6745	6253	5	the	the	DT
6745	6253	6	freezer	freezer	NN
6745	6253	7	and	and	CC
6745	6253	8	spread	spread	VBD
6745	6253	9	on	on	IN
6745	6253	10	the	the	DT
6745	6253	11	sides	side	NNS
6745	6253	12	and	and	CC
6745	6253	13	bottom	bottom	NN
6745	6253	14	of	of	IN
6745	6253	15	the	the	DT
6745	6253	16	mould	mould	NN
6745	6253	17	.	.	.
6745	6254	1	When	when	WRB
6745	6254	2	it	-PRON-	PRP
6745	6254	3	is	be	VBZ
6745	6254	4	hard	hard	JJ
6745	6254	5	,	,	,
6745	6254	6	put	put	VB
6745	6254	7	the	the	DT
6745	6254	8	cooked	cooked	JJ
6745	6254	9	mixture	mixture	NN
6745	6254	10	in	in	IN
6745	6254	11	the	the	DT
6745	6254	12	centre	centre	NN
6745	6254	13	,	,	,
6745	6254	14	being	be	VBG
6745	6254	15	careful	careful	JJ
6745	6254	16	not	not	RB
6745	6254	17	to	to	TO
6745	6254	18	disturb	disturb	VB
6745	6254	19	the	the	DT
6745	6254	20	sherbet	sherbet	NN
6745	6254	21	.	.	.
6745	6255	1	Cover	cover	VB
6745	6255	2	the	the	DT
6745	6255	3	cream	cream	NN
6745	6255	4	with	with	IN
6745	6255	5	a	a	DT
6745	6255	6	piece	piece	NN
6745	6255	7	of	of	IN
6745	6255	8	thick	thick	JJ
6745	6255	9	white	white	JJ
6745	6255	10	paper	paper	NN
6745	6255	11	.	.	.
6745	6256	1	Put	put	VB
6745	6256	2	on	on	RP
6745	6256	3	the	the	DT
6745	6256	4	cover	cover	NN
6745	6256	5	,	,	,
6745	6256	6	and	and	CC
6745	6256	7	cover	cover	VB
6745	6256	8	the	the	DT
6745	6256	9	top	top	NN
6745	6256	10	of	of	IN
6745	6256	11	the	the	DT
6745	6256	12	mould	mould	NN
6745	6256	13	with	with	IN
6745	6256	14	salt	salt	NN
6745	6256	15	and	and	CC
6745	6256	16	ice	ice	NN
6745	6256	17	.	.	.
6745	6257	1	_	_	NNP
6745	6257	2	Bombe	Bombe	NNP
6745	6257	3	glacée	glacée	NN
6745	6257	4	_	_	NNP
6745	6257	5	can	can	MD
6745	6257	6	be	be	VB
6745	6257	7	made	make	VBN
6745	6257	8	with	with	IN
6745	6257	9	any	any	DT
6745	6257	10	kind	kind	NN
6745	6257	11	of	of	IN
6745	6257	12	(	(	-LRB-
6745	6257	13	No	no	UH
6745	6257	14	.	.	.
6745	6258	1	2	2	LS
6745	6258	2	)	)	-RRB-
6745	6258	3	sherbet	sherbet	NN
6745	6258	4	,	,	,
6745	6258	5	having	have	VBG
6745	6258	6	the	the	DT
6745	6258	7	centre	centre	NN
6745	6258	8	part	part	NN
6745	6258	9	flavored	flavor	VBN
6745	6258	10	to	to	TO
6745	6258	11	correspond	correspond	VB
6745	6258	12	with	with	IN
6745	6258	13	the	the	DT
6745	6258	14	sherbet	sherbet	NN
6745	6258	15	.	.	.
6745	6259	1	The	the	DT
6745	6259	2	handsomest	handsome	JJS
6745	6259	3	dishes	dish	NNS
6745	6259	4	are	be	VBP
6745	6259	5	,	,	,
6745	6259	6	of	of	IN
6745	6259	7	course	course	NN
6745	6259	8	,	,	,
6745	6259	9	made	make	VBN
6745	6259	10	with	with	IN
6745	6259	11	the	the	DT
6745	6259	12	brightest	brightest	RBS
6745	6259	13	-	-	HYPH
6745	6259	14	colored	color	VBN
6745	6259	15	sherbets	sherbet	NNS
6745	6259	16	.	.	.
6745	6260	1	Frozen	Frozen	NNP
6745	6260	2	Pudding	Pudding	NNP
6745	6260	3	.	.	.
6745	6261	1	One	one	CD
6745	6261	2	generous	generous	JJ
6745	6261	3	pint	pint	NN
6745	6261	4	of	of	IN
6745	6261	5	milk	milk	NN
6745	6261	6	,	,	,
6745	6261	7	two	two	CD
6745	6261	8	cupfuls	cupful	NNS
6745	6261	9	of	of	IN
6745	6261	10	granulated	granulate	VBN
6745	6261	11	sugar	sugar	NN
6745	6261	12	,	,	,
6745	6261	13	a	a	DT
6745	6261	14	scant	scant	JJ
6745	6261	15	half	half	NN
6745	6261	16	cupful	cupful	NN
6745	6261	17	of	of	IN
6745	6261	18	flour	flour	NN
6745	6261	19	,	,	,
6745	6261	20	two	two	CD
6745	6261	21	eggs	egg	NNS
6745	6261	22	,	,	,
6745	6261	23	two	two	CD
6745	6261	24	table	table	NN
6745	6261	25	-	-	HYPH
6745	6261	26	spoonfuls	spoonful	NNS
6745	6261	27	of	of	IN
6745	6261	28	gelatine	gelatine	NN
6745	6261	29	,	,	,
6745	6261	30	one	one	CD
6745	6261	31	quart	quart	NN
6745	6261	32	of	of	IN
6745	6261	33	cream	cream	NN
6745	6261	34	,	,	,
6745	6261	35	one	one	CD
6745	6261	36	pound	pound	NN
6745	6261	37	of	of	IN
6745	6261	38	French	French	NNP
6745	6261	39	candied	candy	VBN
6745	6261	40	fruit	fruit	NN
6745	6261	41	--	--	:
6745	6261	42	half	half	PDT
6745	6261	43	a	a	DT
6745	6261	44	pound	pound	NN
6745	6261	45	will	will	MD
6745	6261	46	do	do	VB
6745	6261	47	,	,	,
6745	6261	48	four	four	CD
6745	6261	49	table	table	NN
6745	6261	50	-	-	HYPH
6745	6261	51	spoonfuls	spoonful	NNS
6745	6261	52	of	of	IN
6745	6261	53	wine	wine	NN
6745	6261	54	.	.	.
6745	6262	1	Let	let	VB
6745	6262	2	the	the	DT
6745	6262	3	milk	milk	NN
6745	6262	4	come	come	VB
6745	6262	5	to	to	IN
6745	6262	6	a	a	DT
6745	6262	7	boil	boil	NN
6745	6262	8	.	.	.
6745	6263	1	Beat	beat	VB
6745	6263	2	the	the	DT
6745	6263	3	flour	flour	NN
6745	6263	4	,	,	,
6745	6263	5	one	one	CD
6745	6263	6	cupful	cupful	NN
6745	6263	7	of	of	IN
6745	6263	8	sugar	sugar	NN
6745	6263	9	and	and	CC
6745	6263	10	the	the	DT
6745	6263	11	eggs	egg	NNS
6745	6263	12	together	together	RB
6745	6263	13	,	,	,
6745	6263	14	and	and	CC
6745	6263	15	stir	stir	VB
6745	6263	16	into	into	IN
6745	6263	17	the	the	DT
6745	6263	18	boiling	boiling	NN
6745	6263	19	milk	milk	NN
6745	6263	20	.	.	.
6745	6264	1	Cook	cook	VB
6745	6264	2	twenty	twenty	CD
6745	6264	3	minutes	minute	NNS
6745	6264	4	,	,	,
6745	6264	5	and	and	CC
6745	6264	6	add	add	VB
6745	6264	7	the	the	DT
6745	6264	8	gelatine	gelatine	NN
6745	6264	9	,	,	,
6745	6264	10	which	which	WDT
6745	6264	11	has	have	VBZ
6745	6264	12	been	be	VBN
6745	6264	13	soaking	soak	VBG
6745	6264	14	one	one	CD
6745	6264	15	or	or	CC
6745	6264	16	two	two	CD
6745	6264	17	hours	hour	NNS
6745	6264	18	in	in	IN
6745	6264	19	water	water	NN
6745	6264	20	enough	enough	RB
6745	6264	21	to	to	TO
6745	6264	22	cover	cover	VB
6745	6264	23	it	-PRON-	PRP
6745	6264	24	.	.	.
6745	6265	1	Set	Set	VBN
6745	6265	2	away	away	RB
6745	6265	3	to	to	IN
6745	6265	4	cool	cool	JJ
6745	6265	5	.	.	.
6745	6266	1	When	when	WRB
6745	6266	2	cool	cool	JJ
6745	6266	3	,	,	,
6745	6266	4	add	add	VB
6745	6266	5	the	the	DT
6745	6266	6	wine	wine	NN
6745	6266	7	,	,	,
6745	6266	8	sugar	sugar	NN
6745	6266	9	and	and	CC
6745	6266	10	cream	cream	NN
6745	6266	11	.	.	.
6745	6267	1	Freeze	freeze	VB
6745	6267	2	ten	ten	CD
6745	6267	3	minutes	minute	NNS
6745	6267	4	;	;	:
6745	6267	5	then	then	RB
6745	6267	6	add	add	VB
6745	6267	7	the	the	DT
6745	6267	8	candied	candy	VBN
6745	6267	9	fruit	fruit	NN
6745	6267	10	,	,	,
6745	6267	11	and	and	CC
6745	6267	12	finish	finish	NN
6745	6267	13	freezing	freezing	NN
6745	6267	14	.	.	.
6745	6268	1	Take	take	VB
6745	6268	2	out	out	RP
6745	6268	3	the	the	DT
6745	6268	4	beater	beater	NN
6745	6268	5	,	,	,
6745	6268	6	pack	pack	VB
6745	6268	7	smoothly	smoothly	RB
6745	6268	8	,	,	,
6745	6268	9	and	and	CC
6745	6268	10	set	set	VB
6745	6268	11	away	away	RB
6745	6268	12	for	for	IN
6745	6268	13	an	an	DT
6745	6268	14	hour	hour	NN
6745	6268	15	or	or	CC
6745	6268	16	two	two	CD
6745	6268	17	.	.	.
6745	6269	1	When	when	WRB
6745	6269	2	ready	ready	JJ
6745	6269	3	to	to	TO
6745	6269	4	serve	serve	VB
6745	6269	5	,	,	,
6745	6269	6	dip	dip	VB
6745	6269	7	the	the	DT
6745	6269	8	tin	tin	NN
6745	6269	9	in	in	IN
6745	6269	10	warm	warm	JJ
6745	6269	11	water	water	NN
6745	6269	12	,	,	,
6745	6269	13	turn	turn	VB
6745	6269	14	out	out	RP
6745	6269	15	the	the	DT
6745	6269	16	cream	cream	NN
6745	6269	17	,	,	,
6745	6269	18	and	and	CC
6745	6269	19	serve	serve	VB
6745	6269	20	with	with	IN
6745	6269	21	whipped	whip	VBN
6745	6269	22	cream	cream	NN
6745	6269	23	heaped	heap	VBD
6745	6269	24	around	around	RP
6745	6269	25	.	.	.
6745	6270	1	Nesselrode	Nesselrode	NNP
6745	6270	2	Pudding	Pudding	NNP
6745	6270	3	.	.	.
6745	6271	1	One	one	CD
6745	6271	2	pint	pint	NN
6745	6271	3	of	of	IN
6745	6271	4	shelled	shelled	JJ
6745	6271	5	almonds	almond	NNS
6745	6271	6	,	,	,
6745	6271	7	one	one	CD
6745	6271	8	pint	pint	NN
6745	6271	9	and	and	CC
6745	6271	10	a	a	DT
6745	6271	11	half	half	NN
6745	6271	12	of	of	IN
6745	6271	13	shelled	shell	VBN
6745	6271	14	chestnuts	chestnut	NNS
6745	6271	15	,	,	,
6745	6271	16	one	one	CD
6745	6271	17	pint	pint	NN
6745	6271	18	of	of	IN
6745	6271	19	cream	cream	NN
6745	6271	20	,	,	,
6745	6271	21	a	a	DT
6745	6271	22	pint	pint	NN
6745	6271	23	can	can	MD
6745	6271	24	of	of	IN
6745	6271	25	pineapple	pineapple	NN
6745	6271	26	,	,	,
6745	6271	27	the	the	DT
6745	6271	28	yolks	yolk	NNS
6745	6271	29	of	of	IN
6745	6271	30	ten	ten	CD
6745	6271	31	eggs	egg	NNS
6745	6271	32	,	,	,
6745	6271	33	half	half	PDT
6745	6271	34	a	a	DT
6745	6271	35	pound	pound	NN
6745	6271	36	of	of	IN
6745	6271	37	French	French	NNP
6745	6271	38	candied	candy	VBN
6745	6271	39	fruit	fruit	NN
6745	6271	40	,	,	,
6745	6271	41	one	one	CD
6745	6271	42	table	table	NN
6745	6271	43	-	-	HYPH
6745	6271	44	spoonful	spoonful	JJ
6745	6271	45	of	of	IN
6745	6271	46	vanilla	vanilla	NN
6745	6271	47	extract	extract	NN
6745	6271	48	,	,	,
6745	6271	49	four	four	CD
6745	6271	50	of	of	IN
6745	6271	51	wine	wine	NN
6745	6271	52	,	,	,
6745	6271	53	one	one	CD
6745	6271	54	pint	pint	NN
6745	6271	55	of	of	IN
6745	6271	56	water	water	NN
6745	6271	57	,	,	,
6745	6271	58	one	one	CD
6745	6271	59	of	of	IN
6745	6271	60	sugar	sugar	NN
6745	6271	61	.	.	.
6745	6272	1	Boil	Boil	NNP
6745	6272	2	the	the	DT
6745	6272	3	chestnuts	chestnut	NNS
6745	6272	4	half	half	PDT
6745	6272	5	an	an	DT
6745	6272	6	hour	hour	NN
6745	6272	7	;	;	:
6745	6272	8	then	then	RB
6745	6272	9	rub	rub	VB
6745	6272	10	off	off	RP
6745	6272	11	the	the	DT
6745	6272	12	black	black	JJ
6745	6272	13	skins	skin	NNS
6745	6272	14	,	,	,
6745	6272	15	and	and	CC
6745	6272	16	pound	pound	NN
6745	6272	17	in	in	IN
6745	6272	18	the	the	DT
6745	6272	19	mortar	mortar	NN
6745	6272	20	until	until	IN
6745	6272	21	a	a	DT
6745	6272	22	paste	paste	NN
6745	6272	23	.	.	.
6745	6273	1	Blanch	blanch	VB
6745	6273	2	the	the	DT
6745	6273	3	almonds	almond	NNS
6745	6273	4	,	,	,
6745	6273	5	and	and	CC
6745	6273	6	pound	pound	NN
6745	6273	7	in	in	IN
6745	6273	8	the	the	DT
6745	6273	9	same	same	JJ
6745	6273	10	manner	manner	NN
6745	6273	11	.	.	.
6745	6274	1	Boil	Boil	NNP
6745	6274	2	the	the	DT
6745	6274	3	sugar	sugar	NN
6745	6274	4	,	,	,
6745	6274	5	water	water	NN
6745	6274	6	and	and	CC
6745	6274	7	juice	juice	NN
6745	6274	8	from	from	IN
6745	6274	9	the	the	DT
6745	6274	10	pineapple	pineapple	NN
6745	6274	11	for	for	IN
6745	6274	12	twenty	twenty	CD
6745	6274	13	minutes	minute	NNS
6745	6274	14	in	in	IN
6745	6274	15	a	a	DT
6745	6274	16	sauce	sauce	NN
6745	6274	17	-	-	HYPH
6745	6274	18	pan	pan	NN
6745	6274	19	.	.	.
6745	6275	1	Beat	beat	VB
6745	6275	2	the	the	DT
6745	6275	3	yolks	yolk	NNS
6745	6275	4	of	of	IN
6745	6275	5	the	the	DT
6745	6275	6	eggs	egg	NNS
6745	6275	7	,	,	,
6745	6275	8	and	and	CC
6745	6275	9	stir	stir	VB
6745	6275	10	them	-PRON-	PRP
6745	6275	11	into	into	IN
6745	6275	12	the	the	DT
6745	6275	13	syrup	syrup	NN
6745	6275	14	.	.	.
6745	6276	1	Put	put	VB
6745	6276	2	the	the	DT
6745	6276	3	sauce	sauce	NN
6745	6276	4	-	-	HYPH
6745	6276	5	pan	pan	NN
6745	6276	6	in	in	IN
6745	6276	7	another	another	DT
6745	6276	8	of	of	IN
6745	6276	9	boiling	boil	VBG
6745	6276	10	water	water	NN
6745	6276	11	and	and	CC
6745	6276	12	beat	beat	VBD
6745	6276	13	the	the	DT
6745	6276	14	mixture	mixture	NN
6745	6276	15	,	,	,
6745	6276	16	with	with	IN
6745	6276	17	an	an	DT
6745	6276	18	egg	egg	NN
6745	6276	19	beater	beater	NN
6745	6276	20	,	,	,
6745	6276	21	until	until	IN
6745	6276	22	it	-PRON-	PRP
6745	6276	23	thickens	thicken	VBZ
6745	6276	24	.	.	.
6745	6277	1	Take	take	VB
6745	6277	2	off	off	RP
6745	6277	3	,	,	,
6745	6277	4	place	place	NN
6745	6277	5	in	in	IN
6745	6277	6	a	a	DT
6745	6277	7	basin	basin	NN
6745	6277	8	of	of	IN
6745	6277	9	cold	cold	JJ
6745	6277	10	water	water	NN
6745	6277	11	,	,	,
6745	6277	12	and	and	CC
6745	6277	13	beat	beat	VBD
6745	6277	14	for	for	IN
6745	6277	15	ten	ten	CD
6745	6277	16	minutes	minute	NNS
6745	6277	17	.	.	.
6745	6278	1	Mix	mix	VB
6745	6278	2	the	the	DT
6745	6278	3	almonds	almond	NNS
6745	6278	4	and	and	CC
6745	6278	5	chestnuts	chestnut	NNS
6745	6278	6	with	with	IN
6745	6278	7	the	the	DT
6745	6278	8	cream	cream	NN
6745	6278	9	,	,	,
6745	6278	10	and	and	CC
6745	6278	11	rub	rub	VB
6745	6278	12	all	all	RB
6745	6278	13	through	through	IN
6745	6278	14	a	a	DT
6745	6278	15	sieve	sieve	NN
6745	6278	16	.	.	.
6745	6279	1	Add	add	VB
6745	6279	2	the	the	DT
6745	6279	3	candied	candy	VBN
6745	6279	4	fruit	fruit	NN
6745	6279	5	and	and	CC
6745	6279	6	the	the	DT
6745	6279	7	pineapple	pineapple	NN
6745	6279	8	,	,	,
6745	6279	9	cut	cut	VBD
6745	6279	10	fine	fine	RB
6745	6279	11	.	.	.
6745	6280	1	Mix	mix	VB
6745	6280	2	this	this	DT
6745	6280	3	with	with	IN
6745	6280	4	the	the	DT
6745	6280	5	cooked	cooked	JJ
6745	6280	6	mixture	mixture	NN
6745	6280	7	.	.	.
6745	6281	1	Add	add	VB
6745	6281	2	the	the	DT
6745	6281	3	flavor	flavor	NN
6745	6281	4	and	and	CC
6745	6281	5	half	half	PDT
6745	6281	6	a	a	DT
6745	6281	7	teaspoonful	teaspoonful	NN
6745	6281	8	of	of	IN
6745	6281	9	salt	salt	NN
6745	6281	10	.	.	.
6745	6282	1	Freeze	freeze	VB
6745	6282	2	the	the	DT
6745	6282	3	same	same	JJ
6745	6282	4	as	as	IN
6745	6282	5	ice	ice	NN
6745	6282	6	cream	cream	NN
6745	6282	7	.	.	.
6745	6283	1	Lemon	Lemon	NNP
6745	6283	2	Sherbet	Sherbet	NNP
6745	6283	3	.	.	.
6745	6284	1	The	the	DT
6745	6284	2	juice	juice	NN
6745	6284	3	of	of	IN
6745	6284	4	five	five	CD
6745	6284	5	lemons	lemon	NNS
6745	6284	6	,	,	,
6745	6284	7	one	one	CD
6745	6284	8	pint	pint	NN
6745	6284	9	of	of	IN
6745	6284	10	sugar	sugar	NN
6745	6284	11	,	,	,
6745	6284	12	one	one	CD
6745	6284	13	quart	quart	NN
6745	6284	14	of	of	IN
6745	6284	15	water	water	NN
6745	6284	16	,	,	,
6745	6284	17	one	one	CD
6745	6284	18	table	table	NN
6745	6284	19	-	-	HYPH
6745	6284	20	spoonful	spoonful	JJ
6745	6284	21	of	of	IN
6745	6284	22	gelatine	gelatine	NN
6745	6284	23	.	.	.
6745	6285	1	Soak	soak	VB
6745	6285	2	the	the	DT
6745	6285	3	gelatine	gelatine	NN
6745	6285	4	in	in	IN
6745	6285	5	a	a	DT
6745	6285	6	little	little	JJ
6745	6285	7	of	of	IN
6745	6285	8	the	the	DT
6745	6285	9	water	water	NN
6745	6285	10	.	.	.
6745	6286	1	Boil	Boil	NNP
6745	6286	2	one	one	CD
6745	6286	3	cupful	cupful	NN
6745	6286	4	of	of	IN
6745	6286	5	the	the	DT
6745	6286	6	water	water	NN
6745	6286	7	and	and	CC
6745	6286	8	dissolve	dissolve	VB
6745	6286	9	the	the	DT
6745	6286	10	gelatine	gelatine	NN
6745	6286	11	in	in	IN
6745	6286	12	it	-PRON-	PRP
6745	6286	13	.	.	.
6745	6287	1	Mix	mix	VB
6745	6287	2	together	together	RB
6745	6287	3	the	the	DT
6745	6287	4	sugar	sugar	NN
6745	6287	5	,	,	,
6745	6287	6	water	water	NN
6745	6287	7	,	,	,
6745	6287	8	gelatine	gelatine	NN
6745	6287	9	and	and	CC
6745	6287	10	lemon	lemon	NN
6745	6287	11	juice	juice	NN
6745	6287	12	.	.	.
6745	6288	1	Turn	turn	VB
6745	6288	2	into	into	IN
6745	6288	3	the	the	DT
6745	6288	4	can	can	NN
6745	6288	5	,	,	,
6745	6288	6	and	and	CC
6745	6288	7	freeze	freeze	VB
6745	6288	8	.	.	.
6745	6289	1	This	this	DT
6745	6289	2	is	be	VBZ
6745	6289	3	light	light	JJ
6745	6289	4	and	and	CC
6745	6289	5	creamy	creamy	JJ
6745	6289	6	.	.	.
6745	6290	1	Lemon	lemon	NN
6745	6290	2	.	.	.
6745	6291	1	Sherbet	Sherbet	NNP
6745	6291	2	,	,	,
6745	6291	3	No	no	UH
6745	6291	4	.	.	.
6745	6292	1	2	2	LS
6745	6292	2	.	.	.
6745	6293	1	One	one	CD
6745	6293	2	pint	pint	NN
6745	6293	3	and	and	CC
6745	6293	4	a	a	DT
6745	6293	5	half	half	NN
6745	6293	6	of	of	IN
6745	6293	7	sugar	sugar	NN
6745	6293	8	,	,	,
6745	6293	9	three	three	CD
6745	6293	10	pints	pint	NNS
6745	6293	11	of	of	IN
6745	6293	12	water	water	NN
6745	6293	13	,	,	,
6745	6293	14	the	the	DT
6745	6293	15	juice	juice	NN
6745	6293	16	of	of	IN
6745	6293	17	ten	ten	CD
6745	6293	18	lemons	lemon	NNS
6745	6293	19	.	.	.
6745	6294	1	Boil	Boil	NNP
6745	6294	2	the	the	DT
6745	6294	3	sugar	sugar	NN
6745	6294	4	and	and	CC
6745	6294	5	water	water	NN
6745	6294	6	together	together	RB
6745	6294	7	twenty	twenty	CD
6745	6294	8	-	-	HYPH
6745	6294	9	five	five	CD
6745	6294	10	minutes	minute	NNS
6745	6294	11	.	.	.
6745	6295	1	Add	add	VB
6745	6295	2	the	the	DT
6745	6295	3	lemon	lemon	NN
6745	6295	4	juice	juice	NN
6745	6295	5	,	,	,
6745	6295	6	and	and	CC
6745	6295	7	strain	strain	VB
6745	6295	8	and	and	CC
6745	6295	9	freeze	freeze	VB
6745	6295	10	.	.	.
6745	6296	1	This	this	DT
6745	6296	2	makes	make	VBZ
6745	6296	3	a	a	DT
6745	6296	4	smooth	smooth	JJ
6745	6296	5	,	,	,
6745	6296	6	rich	rich	JJ
6745	6296	7	sherbet	sherbet	NN
6745	6296	8	.	.	.
6745	6297	1	Orange	Orange	NNP
6745	6297	2	Sherbet	Sherbet	NNP
6745	6297	3	.	.	.
6745	6298	1	Make	make	VB
6745	6298	2	this	this	DT
6745	6298	3	the	the	DT
6745	6298	4	same	same	JJ
6745	6298	5	as	as	IN
6745	6298	6	the	the	DT
6745	6298	7	lemon	lemon	NN
6745	6298	8	,	,	,
6745	6298	9	using	use	VBG
6745	6298	10	,	,	,
6745	6298	11	however	however	RB
6745	6298	12	,	,	,
6745	6298	13	ten	ten	CD
6745	6298	14	oranges	orange	NNS
6745	6298	15	.	.	.
6745	6299	1	In	in	IN
6745	6299	2	the	the	DT
6745	6299	3	spring	spring	NN
6745	6299	4	,	,	,
6745	6299	5	when	when	WRB
6745	6299	6	oranges	orange	NNS
6745	6299	7	are	be	VBP
6745	6299	8	not	not	RB
6745	6299	9	very	very	RB
6745	6299	10	acid	acid	JJ
6745	6299	11	,	,	,
6745	6299	12	add	add	VB
6745	6299	13	the	the	DT
6745	6299	14	juice	juice	NN
6745	6299	15	of	of	IN
6745	6299	16	a	a	DT
6745	6299	17	lemon	lemon	NN
6745	6299	18	.	.	.
6745	6300	1	Orange	Orange	NNP
6745	6300	2	Sherbet	Sherbet	NNP
6745	6300	3	,	,	,
6745	6300	4	No	no	UH
6745	6300	5	.	.	.
6745	6301	1	2	2	LS
6745	6301	2	.	.	.
6745	6302	1	Make	make	VB
6745	6302	2	the	the	DT
6745	6302	3	same	same	JJ
6745	6302	4	as	as	IN
6745	6302	5	lemon	lemon	NN
6745	6302	6	sherbet	sherbet	NN
6745	6302	7	,	,	,
6745	6302	8	No	no	UH
6745	6302	9	.	.	.
6745	6303	1	2	2	LS
6745	6303	2	,	,	,
6745	6303	3	but	but	CC
6745	6303	4	use	use	VB
6745	6303	5	the	the	DT
6745	6303	6	juice	juice	NN
6745	6303	7	of	of	IN
6745	6303	8	twenty	twenty	CD
6745	6303	9	oranges	orange	NNS
6745	6303	10	instead	instead	RB
6745	6303	11	of	of	IN
6745	6303	12	ten	ten	CD
6745	6303	13	lemons	lemon	NNS
6745	6303	14	.	.	.
6745	6304	1	Boil	boil	VB
6745	6304	2	the	the	DT
6745	6304	3	syrup	syrup	NN
6745	6304	4	for	for	IN
6745	6304	5	this	this	DT
6745	6304	6	dish	dish	NN
6745	6304	7	thirty	thirty	CD
6745	6304	8	minutes	minute	NNS
6745	6304	9	.	.	.
6745	6305	1	Pineapple	Pineapple	NNP
6745	6305	2	Sherbet	Sherbet	NNP
6745	6305	3	.	.	.
6745	6306	1	A	a	DT
6745	6306	2	pint	pint	NN
6745	6306	3	-	-	HYPH
6745	6306	4	and	and	CC
6745	6306	5	-	-	HYPH
6745	6306	6	a	a	DT
6745	6306	7	-	-	HYPH
6745	6306	8	half	half	NN
6745	6306	9	can	can	NN
6745	6306	10	of	of	IN
6745	6306	11	pineapple	pineapple	NN
6745	6306	12	,	,	,
6745	6306	13	or	or	CC
6745	6306	14	,	,	,
6745	6306	15	if	if	IN
6745	6306	16	fresh	fresh	JJ
6745	6306	17	fruit	fruit	NN
6745	6306	18	is	be	VBZ
6745	6306	19	used	use	VBN
6745	6306	20	,	,	,
6745	6306	21	one	one	CD
6745	6306	22	large	large	JJ
6745	6306	23	pineapple	pineapple	NN
6745	6306	24	;	;	:
6745	6306	25	a	a	DT
6745	6306	26	small	small	JJ
6745	6306	27	pint	pint	NN
6745	6306	28	of	of	IN
6745	6306	29	sugar	sugar	NN
6745	6306	30	,	,	,
6745	6306	31	a	a	DT
6745	6306	32	pint	pint	NN
6745	6306	33	of	of	IN
6745	6306	34	water	water	NN
6745	6306	35	,	,	,
6745	6306	36	one	one	CD
6745	6306	37	table-	table-	NN
6745	6306	38	spoonful	spoonful	JJ
6745	6306	39	of	of	IN
6745	6306	40	gelatine	gelatine	NN
6745	6306	41	.	.	.
6745	6307	1	Soak	soak	VB
6745	6307	2	the	the	DT
6745	6307	3	gelatine	gelatine	NN
6745	6307	4	one	one	CD
6745	6307	5	or	or	CC
6745	6307	6	two	two	CD
6745	6307	7	hours	hour	NNS
6745	6307	8	in	in	IN
6745	6307	9	cold	cold	JJ
6745	6307	10	water	water	NN
6745	6307	11	to	to	TO
6745	6307	12	cover	cover	VB
6745	6307	13	.	.	.
6745	6308	1	Cut	cut	VB
6745	6308	2	the	the	DT
6745	6308	3	hearts	heart	NNS
6745	6308	4	and	and	CC
6745	6308	5	eyes	eye	NNS
6745	6308	6	from	from	IN
6745	6308	7	the	the	DT
6745	6308	8	fruit	fruit	NN
6745	6308	9	,	,	,
6745	6308	10	chop	chop	VB
6745	6308	11	it	-PRON-	PRP
6745	6308	12	fine	fine	RB
6745	6308	13	,	,	,
6745	6308	14	and	and	CC
6745	6308	15	add	add	VB
6745	6308	16	to	to	IN
6745	6308	17	the	the	DT
6745	6308	18	sugar	sugar	NN
6745	6308	19	and	and	CC
6745	6308	20	the	the	DT
6745	6308	21	juice	juice	NN
6745	6308	22	from	from	IN
6745	6308	23	the	the	DT
6745	6308	24	can	can	NN
6745	6308	25	.	.	.
6745	6309	1	Have	have	VB
6745	6309	2	half	half	NN
6745	6309	3	of	of	IN
6745	6309	4	the	the	DT
6745	6309	5	water	water	NN
6745	6309	6	hot	hot	JJ
6745	6309	7	,	,	,
6745	6309	8	and	and	CC
6745	6309	9	dissolve	dissolve	VB
6745	6309	10	the	the	DT
6745	6309	11	gelatine	gelatine	NN
6745	6309	12	in	in	IN
6745	6309	13	it	-PRON-	PRP
6745	6309	14	.	.	.
6745	6310	1	Stir	stir	VB
6745	6310	2	this	this	DT
6745	6310	3	and	and	CC
6745	6310	4	the	the	DT
6745	6310	5	cold	cold	JJ
6745	6310	6	water	water	NN
6745	6310	7	into	into	IN
6745	6310	8	the	the	DT
6745	6310	9	pineapple	pineapple	NN
6745	6310	10	.	.	.
6745	6311	1	Freeze	freeze	VB
6745	6311	2	.	.	.
6745	6312	1	This	this	DT
6745	6312	2	sherbet	sherbet	NN
6745	6312	3	will	will	MD
6745	6312	4	be	be	VB
6745	6312	5	white	white	JJ
6745	6312	6	and	and	CC
6745	6312	7	creamy	creamy	JJ
6745	6312	8	.	.	.
6745	6313	1	Pineapple	Pineapple	NNP
6745	6313	2	Sherbet	Sherbet	NNP
6745	6313	3	,	,	,
6745	6313	4	No	no	UH
6745	6313	5	.	.	.
6745	6314	1	2	2	LS
6745	6314	2	.	.	.
6745	6315	1	Two	two	CD
6745	6315	2	small	small	JJ
6745	6315	3	cans	can	NNS
6745	6315	4	of	of	IN
6745	6315	5	pineapple	pineapple	NN
6745	6315	6	,	,	,
6745	6315	7	one	one	CD
6745	6315	8	generous	generous	JJ
6745	6315	9	pint	pint	NN
6745	6315	10	of	of	IN
6745	6315	11	sugar	sugar	NN
6745	6315	12	,	,	,
6745	6315	13	one	one	CD
6745	6315	14	quart	quart	NN
6745	6315	15	of	of	IN
6745	6315	16	water	water	NN
6745	6315	17	.	.	.
6745	6316	1	Pour	pour	VB
6745	6316	2	the	the	DT
6745	6316	3	juice	juice	NN
6745	6316	4	of	of	IN
6745	6316	5	the	the	DT
6745	6316	6	pineapple	pineapple	NN
6745	6316	7	into	into	IN
6745	6316	8	a	a	DT
6745	6316	9	bowl	bowl	NN
6745	6316	10	.	.	.
6745	6317	1	Put	put	VB
6745	6317	2	the	the	DT
6745	6317	3	fruit	fruit	NN
6745	6317	4	in	in	IN
6745	6317	5	a	a	DT
6745	6317	6	sauce	sauce	NN
6745	6317	7	-	-	HYPH
6745	6317	8	pan	pan	NN
6745	6317	9	with	with	IN
6745	6317	10	half	half	PDT
6745	6317	11	the	the	DT
6745	6317	12	water	water	NN
6745	6317	13	,	,	,
6745	6317	14	and	and	CC
6745	6317	15	simmer	simmer	JJ
6745	6317	16	twenty	twenty	CD
6745	6317	17	minutes	minute	NNS
6745	6317	18	.	.	.
6745	6318	1	Put	put	VB
6745	6318	2	the	the	DT
6745	6318	3	sugar	sugar	NN
6745	6318	4	and	and	CC
6745	6318	5	the	the	DT
6745	6318	6	remainder	remainder	NN
6745	6318	7	of	of	IN
6745	6318	8	the	the	DT
6745	6318	9	water	water	NN
6745	6318	10	on	on	RB
6745	6318	11	to	to	TO
6745	6318	12	boil	boil	VB
6745	6318	13	.	.	.
6745	6319	1	Cook	Cook	NNP
6745	6319	2	fifteen	fifteen	CD
6745	6319	3	minutes	minute	NNS
6745	6319	4	.	.	.
6745	6320	1	Rub	rub	VB
6745	6320	2	the	the	DT
6745	6320	3	cooked	cooked	JJ
6745	6320	4	pineapple	pineapple	NN
6745	6320	5	through	through	IN
6745	6320	6	a	a	DT
6745	6320	7	sieve	sieve	NN
6745	6320	8	and	and	CC
6745	6320	9	add	add	VB
6745	6320	10	it	-PRON-	PRP
6745	6320	11	to	to	IN
6745	6320	12	the	the	DT
6745	6320	13	boiling	boiling	NN
6745	6320	14	syrup	syrup	NN
6745	6320	15	.	.	.
6745	6321	1	Cook	Cook	NNP
6745	6321	2	fifteen	fifteen	CD
6745	6321	3	minutes	minute	NNS
6745	6321	4	longer	long	RBR
6745	6321	5	.	.	.
6745	6322	1	Add	add	VB
6745	6322	2	the	the	DT
6745	6322	3	juice	juice	NN
6745	6322	4	,	,	,
6745	6322	5	and	and	CC
6745	6322	6	cool	cool	JJ
6745	6322	7	and	and	CC
6745	6322	8	freeze	freeze	VB
6745	6322	9	.	.	.
6745	6323	1	Strawberry	Strawberry	NNP
6745	6323	2	Sherbet	Sherbet	NNP
6745	6323	3	.	.	.
6745	6324	1	Two	two	CD
6745	6324	2	quarts	quart	NNS
6745	6324	3	of	of	IN
6745	6324	4	strawberries	strawberry	NNS
6745	6324	5	,	,	,
6745	6324	6	one	one	CD
6745	6324	7	pint	pint	NN
6745	6324	8	of	of	IN
6745	6324	9	sugar	sugar	NN
6745	6324	10	,	,	,
6745	6324	11	one	one	CD
6745	6324	12	pint	pint	NN
6745	6324	13	and	and	CC
6745	6324	14	a	a	DT
6745	6324	15	half	half	NN
6745	6324	16	of	of	IN
6745	6324	17	water	water	NN
6745	6324	18	,	,	,
6745	6324	19	one	one	CD
6745	6324	20	table	table	NN
6745	6324	21	-	-	HYPH
6745	6324	22	spoonful	spoonful	JJ
6745	6324	23	of	of	IN
6745	6324	24	gelatine	gelatine	NN
6745	6324	25	.	.	.
6745	6325	1	Mash	mash	VB
6745	6325	2	the	the	DT
6745	6325	3	berries	berry	NNS
6745	6325	4	and	and	CC
6745	6325	5	sugar	sugar	NN
6745	6325	6	together	together	RB
6745	6325	7	,	,	,
6745	6325	8	and	and	CC
6745	6325	9	let	let	VB
6745	6325	10	them	-PRON-	PRP
6745	6325	11	stand	stand	VB
6745	6325	12	two	two	CD
6745	6325	13	hours	hour	NNS
6745	6325	14	.	.	.
6745	6326	1	Soak	soak	VB
6745	6326	2	the	the	DT
6745	6326	3	gelatine	gelatine	NN
6745	6326	4	in	in	IN
6745	6326	5	cold	cold	JJ
6745	6326	6	water	water	NN
6745	6326	7	to	to	TO
6745	6326	8	cover	cover	VB
6745	6326	9	.	.	.
6745	6327	1	Add	add	VB
6745	6327	2	one	one	CD
6745	6327	3	pint	pint	NN
6745	6327	4	of	of	IN
6745	6327	5	the	the	DT
6745	6327	6	water	water	NN
6745	6327	7	to	to	IN
6745	6327	8	the	the	DT
6745	6327	9	strawberries	strawberry	NNS
6745	6327	10	,	,	,
6745	6327	11	and	and	CC
6745	6327	12	strain	strain	VB
6745	6327	13	.	.	.
6745	6328	1	Dissolve	dissolve	VB
6745	6328	2	the	the	DT
6745	6328	3	gelatine	gelatine	NN
6745	6328	4	in	in	IN
6745	6328	5	half	half	PDT
6745	6328	6	a	a	DT
6745	6328	7	pint	pint	NN
6745	6328	8	of	of	IN
6745	6328	9	boiling	boil	VBG
6745	6328	10	water	water	NN
6745	6328	11	,	,	,
6745	6328	12	add	add	VB
6745	6328	13	this	this	DT
6745	6328	14	to	to	IN
6745	6328	15	the	the	DT
6745	6328	16	strained	strained	JJ
6745	6328	17	mixture	mixture	NN
6745	6328	18	,	,	,
6745	6328	19	and	and	CC
6745	6328	20	freeze	freeze	VB
6745	6328	21	.	.	.
6745	6329	1	Strawberry	Strawberry	NNP
6745	6329	2	Sherbet	Sherbet	NNP
6745	6329	3	,	,	,
6745	6329	4	No	no	UH
6745	6329	5	.	.	.
6745	6330	1	2	2	LS
6745	6330	2	.	.	.
6745	6331	1	One	one	CD
6745	6331	2	pint	pint	NN
6745	6331	3	and	and	CC
6745	6331	4	a	a	DT
6745	6331	5	half	half	NN
6745	6331	6	of	of	IN
6745	6331	7	strawberry	strawberry	NNP
6745	6331	8	juice	juice	NN
6745	6331	9	,	,	,
6745	6331	10	one	one	CD
6745	6331	11	pint	pint	NN
6745	6331	12	of	of	IN
6745	6331	13	sugar	sugar	NN
6745	6331	14	,	,	,
6745	6331	15	one	one	CD
6745	6331	16	pint	pint	NN
6745	6331	17	and	and	CC
6745	6331	18	a	a	DT
6745	6331	19	half	half	NN
6745	6331	20	of	of	IN
6745	6331	21	water	water	NN
6745	6331	22	,	,	,
6745	6331	23	the	the	DT
6745	6331	24	juice	juice	NN
6745	6331	25	of	of	IN
6745	6331	26	two	two	CD
6745	6331	27	lemons	lemon	NNS
6745	6331	28	.	.	.
6745	6332	1	Boil	Boil	NNP
6745	6332	2	the	the	DT
6745	6332	3	water	water	NN
6745	6332	4	and	and	CC
6745	6332	5	sugar	sugar	NN
6745	6332	6	together	together	RB
6745	6332	7	for	for	IN
6745	6332	8	twenty	twenty	CD
6745	6332	9	minutes	minute	NNS
6745	6332	10	.	.	.
6745	6333	1	Add	add	VB
6745	6333	2	the	the	DT
6745	6333	3	lemon	lemon	NN
6745	6333	4	and	and	CC
6745	6333	5	strawberry	strawberry	NNP
6745	6333	6	juice	juice	NN
6745	6333	7	.	.	.
6745	6334	1	Strain	strain	VB
6745	6334	2	,	,	,
6745	6334	3	and	and	CC
6745	6334	4	freeze	freeze	VB
6745	6334	5	.	.	.
6745	6335	1	Raspberry	Raspberry	NNP
6745	6335	2	Sherbet	Sherbet	NNP
6745	6335	3	.	.	.
6745	6336	1	This	this	DT
6745	6336	2	sherbet	sherbet	NN
6745	6336	3	is	be	VBZ
6745	6336	4	made	make	VBN
6745	6336	5	the	the	DT
6745	6336	6	same	same	JJ
6745	6336	7	as	as	IN
6745	6336	8	the	the	DT
6745	6336	9	strawberry	strawberry	NN
6745	6336	10	.	.	.
6745	6337	1	When	when	WRB
6745	6337	2	raspberries	raspberry	NNS
6745	6337	3	are	be	VBP
6745	6337	4	not	not	RB
6745	6337	5	in	in	IN
6745	6337	6	season	season	NN
6745	6337	7	,	,	,
6745	6337	8	use	use	VB
6745	6337	9	the	the	DT
6745	6337	10	preserved	preserve	VBN
6745	6337	11	or	or	CC
6745	6337	12	canned	can	VBN
6745	6337	13	fruit	fruit	NN
6745	6337	14	and	and	CC
6745	6337	15	a	a	DT
6745	6337	16	smaller	small	JJR
6745	6337	17	quantity	quantity	NN
6745	6337	18	of	of	IN
6745	6337	19	sugar	sugar	NN
6745	6337	20	.	.	.
6745	6338	1	The	the	DT
6745	6338	2	juice	juice	NN
6745	6338	3	of	of	IN
6745	6338	4	a	a	DT
6745	6338	5	lemon	lemon	NN
6745	6338	6	or	or	CC
6745	6338	7	two	two	CD
6745	6338	8	is	be	VBZ
6745	6338	9	always	always	RB
6745	6338	10	an	an	DT
6745	6338	11	improvement	improvement	NN
6745	6338	12	,	,	,
6745	6338	13	but	but	CC
6745	6338	14	is	be	VBZ
6745	6338	15	not	not	RB
6745	6338	16	necessary	necessary	JJ
6745	6338	17	.	.	.
6745	6339	1	The	the	DT
6745	6339	2	sherbet	sherbet	NN
6745	6339	3	can	can	MD
6745	6339	4	also	also	RB
6745	6339	5	be	be	VB
6745	6339	6	made	make	VBN
6745	6339	7	by	by	IN
6745	6339	8	following	follow	VBG
6745	6339	9	the	the	DT
6745	6339	10	second	second	JJ
6745	6339	11	rule	rule	NN
6745	6339	12	for	for	IN
6745	6339	13	strawberry	strawberry	NNP
6745	6339	14	sherbet	sherbet	NN
6745	6339	15	.	.	.
6745	6340	1	Raspberry	Raspberry	NNP
6745	6340	2	Sherbet	Sherbet	NNP
6745	6340	3	,	,	,
6745	6340	4	No	no	UH
6745	6340	5	.	.	.
6745	6341	1	2	2	LS
6745	6341	2	.	.	.
6745	6342	1	One	one	CD
6745	6342	2	bottle	bottle	NN
6745	6342	3	of	of	IN
6745	6342	4	German	german	JJ
6745	6342	5	raspberries	raspberry	NNS
6745	6342	6	(	(	-LRB-
6745	6342	7	holding	hold	VBG
6745	6342	8	a	a	DT
6745	6342	9	little	little	JJ
6745	6342	10	more	more	JJR
6745	6342	11	than	than	IN
6745	6342	12	a	a	DT
6745	6342	13	pint	pint	NN
6745	6342	14	,	,	,
6745	6342	15	and	and	CC
6745	6342	16	costing	cost	VBG
6745	6342	17	about	about	IN
6745	6342	18	$	$	$
6745	6342	19	1.25	1.25	CD
6745	6342	20	)	)	-RRB-
6745	6342	21	,	,	,
6745	6342	22	one	one	CD
6745	6342	23	cupful	cupful	NN
6745	6342	24	of	of	IN
6745	6342	25	sugar	sugar	NN
6745	6342	26	,	,	,
6745	6342	27	one	one	CD
6745	6342	28	quart	quart	NN
6745	6342	29	of	of	IN
6745	6342	30	water	water	NN
6745	6342	31	,	,	,
6745	6342	32	the	the	DT
6745	6342	33	juice	juice	NN
6745	6342	34	of	of	IN
6745	6342	35	two	two	CD
6745	6342	36	lemons	lemon	NNS
6745	6342	37	.	.	.
6745	6343	1	Mix	mix	VB
6745	6343	2	all	all	DT
6745	6343	3	together	together	RB
6745	6343	4	,	,	,
6745	6343	5	strain	strain	VB
6745	6343	6	,	,	,
6745	6343	7	and	and	CC
6745	6343	8	freeze	freeze	VB
6745	6343	9	.	.	.
6745	6344	1	Currant	Currant	NNP
6745	6344	2	Sherbet	Sherbet	NNP
6745	6344	3	.	.	.
6745	6345	1	One	one	CD
6745	6345	2	pint	pint	NN
6745	6345	3	of	of	IN
6745	6345	4	currant	currant	NN
6745	6345	5	juice	juice	NN
6745	6345	6	,	,	,
6745	6345	7	one	one	CD
6745	6345	8	pint	pint	NN
6745	6345	9	and	and	CC
6745	6345	10	a	a	DT
6745	6345	11	half	half	NN
6745	6345	12	of	of	IN
6745	6345	13	water	water	NN
6745	6345	14	,	,	,
6745	6345	15	the	the	DT
6745	6345	16	juice	juice	NN
6745	6345	17	of	of	IN
6745	6345	18	one	one	CD
6745	6345	19	lemon	lemon	NN
6745	6345	20	,	,	,
6745	6345	21	one	one	CD
6745	6345	22	pint	pint	NN
6745	6345	23	of	of	IN
6745	6345	24	sugar	sugar	NN
6745	6345	25	,	,	,
6745	6345	26	one	one	CD
6745	6345	27	table	table	NN
6745	6345	28	-	-	HYPH
6745	6345	29	spoonful	spoonful	JJ
6745	6345	30	of	of	IN
6745	6345	31	gelatine	gelatine	NN
6745	6345	32	.	.	.
6745	6346	1	Have	have	VBP
6745	6346	2	the	the	DT
6745	6346	3	gelatine	gelatine	NN
6745	6346	4	soaked	soak	VBN
6745	6346	5	in	in	IN
6745	6346	6	cold	cold	JJ
6745	6346	7	water	water	NN
6745	6346	8	,	,	,
6745	6346	9	and	and	CC
6745	6346	10	dissolve	dissolve	VB
6745	6346	11	it	-PRON-	PRP
6745	6346	12	in	in	IN
6745	6346	13	half	half	PDT
6745	6346	14	a	a	DT
6745	6346	15	pint	pint	NN
6745	6346	16	of	of	IN
6745	6346	17	boiling	boil	VBG
6745	6346	18	water	water	NN
6745	6346	19	.	.	.
6745	6347	1	Mix	mix	VB
6745	6347	2	it	-PRON-	PRP
6745	6347	3	with	with	IN
6745	6347	4	the	the	DT
6745	6347	5	pint	pint	NN
6745	6347	6	of	of	IN
6745	6347	7	cold	cold	JJ
6745	6347	8	water	water	NN
6745	6347	9	,	,	,
6745	6347	10	the	the	DT
6745	6347	11	sugar	sugar	NN
6745	6347	12	,	,	,
6745	6347	13	lemon	lemon	NN
6745	6347	14	and	and	CC
6745	6347	15	currant	currant	JJ
6745	6347	16	juice	juice	NN
6745	6347	17	,	,	,
6745	6347	18	and	and	CC
6745	6347	19	freeze	freeze	VB
6745	6347	20	.	.	.
6745	6348	1	Currant	Currant	NNP
6745	6348	2	Sherbet	Sherbet	NNP
6745	6348	3	,	,	,
6745	6348	4	No	no	UH
6745	6348	5	.	.	.
6745	6349	1	2	2	LS
6745	6349	2	.	.	.
6745	6350	1	One	one	CD
6745	6350	2	pint	pint	NN
6745	6350	3	of	of	IN
6745	6350	4	sugar	sugar	NN
6745	6350	5	,	,	,
6745	6350	6	one	one	CD
6745	6350	7	quart	quart	NN
6745	6350	8	of	of	IN
6745	6350	9	water	water	NN
6745	6350	10	,	,	,
6745	6350	11	one	one	CD
6745	6350	12	pint	pint	NN
6745	6350	13	of	of	IN
6745	6350	14	currant	currant	NN
6745	6350	15	juice	juice	NN
6745	6350	16	,	,	,
6745	6350	17	the	the	DT
6745	6350	18	juice	juice	NN
6745	6350	19	of	of	IN
6745	6350	20	a	a	DT
6745	6350	21	lemon	lemon	NN
6745	6350	22	.	.	.
6745	6351	1	Boil	Boil	NNP
6745	6351	2	the	the	DT
6745	6351	3	water	water	NN
6745	6351	4	and	and	CC
6745	6351	5	sugar	sugar	VB
6745	6351	6	together	together	RB
6745	6351	7	half	half	PDT
6745	6351	8	an	an	DT
6745	6351	9	hour	hour	NN
6745	6351	10	.	.	.
6745	6352	1	Add	add	VB
6745	6352	2	the	the	DT
6745	6352	3	currant	currant	NN
6745	6352	4	and	and	CC
6745	6352	5	lemon	lemon	NN
6745	6352	6	juice	juice	NN
6745	6352	7	to	to	IN
6745	6352	8	the	the	DT
6745	6352	9	syrup	syrup	NN
6745	6352	10	.	.	.
6745	6353	1	Let	let	VB
6745	6353	2	this	this	DT
6745	6353	3	cool	cool	JJ
6745	6353	4	,	,	,
6745	6353	5	and	and	CC
6745	6353	6	freeze	freeze	VB
6745	6353	7	.	.	.
6745	6354	1	Frozen	Frozen	NNP
6745	6354	2	Strawberries	Strawberries	NNPS
6745	6354	3	.	.	.
6745	6355	1	Two	two	CD
6745	6355	2	quarts	quart	NNS
6745	6355	3	of	of	IN
6745	6355	4	fresh	fresh	JJ
6745	6355	5	strawberries	strawberry	NNS
6745	6355	6	,	,	,
6745	6355	7	one	one	CD
6745	6355	8	pint	pint	NN
6745	6355	9	of	of	IN
6745	6355	10	sugar	sugar	NN
6745	6355	11	,	,	,
6745	6355	12	one	one	CD
6745	6355	13	quart	quart	NN
6745	6355	14	of	of	IN
6745	6355	15	water	water	NN
6745	6355	16	.	.	.
6745	6356	1	Boil	Boil	NNP
6745	6356	2	the	the	DT
6745	6356	3	water	water	NN
6745	6356	4	and	and	CC
6745	6356	5	sugar	sugar	VB
6745	6356	6	together	together	RB
6745	6356	7	half	half	PDT
6745	6356	8	an	an	DT
6745	6356	9	hour	hour	NN
6745	6356	10	;	;	:
6745	6356	11	then	then	RB
6745	6356	12	add	add	VB
6745	6356	13	the	the	DT
6745	6356	14	strawberries	strawberry	NNS
6745	6356	15	,	,	,
6745	6356	16	and	and	CC
6745	6356	17	cook	cook	VB
6745	6356	18	fifteen	fifteen	CD
6745	6356	19	minutes	minute	NNS
6745	6356	20	longer	long	RBR
6745	6356	21	.	.	.
6745	6357	1	Let	let	VB
6745	6357	2	this	this	DT
6745	6357	3	cool	cool	JJ
6745	6357	4	,	,	,
6745	6357	5	and	and	CC
6745	6357	6	freeze	freeze	VB
6745	6357	7	.	.	.
6745	6358	1	When	when	WRB
6745	6358	2	the	the	DT
6745	6358	3	beater	beater	NN
6745	6358	4	is	be	VBZ
6745	6358	5	taken	take	VBN
6745	6358	6	out	out	RP
6745	6358	7	add	add	VB
6745	6358	8	one	one	CD
6745	6358	9	pint	pint	NN
6745	6358	10	of	of	IN
6745	6358	11	whipped	whip	VBN
6745	6358	12	cream	cream	NN
6745	6358	13	.	.	.
6745	6359	1	Preserved	preserve	VBN
6745	6359	2	fruit	fruit	NN
6745	6359	3	can	can	MD
6745	6359	4	be	be	VB
6745	6359	5	used	use	VBN
6745	6359	6	instead	instead	RB
6745	6359	7	of	of	IN
6745	6359	8	the	the	DT
6745	6359	9	fresh	fresh	JJ
6745	6359	10	.	.	.
6745	6360	1	In	in	IN
6745	6360	2	this	this	DT
6745	6360	3	case	case	NN
6745	6360	4	,	,	,
6745	6360	5	to	to	IN
6745	6360	6	each	each	DT
6745	6360	7	quart	quart	NN
6745	6360	8	of	of	IN
6745	6360	9	preserves	preserve	NNS
6745	6360	10	add	add	VB
6745	6360	11	one	one	CD
6745	6360	12	quart	quart	NN
6745	6360	13	of	of	IN
6745	6360	14	water	water	NN
6745	6360	15	,	,	,
6745	6360	16	and	and	CC
6745	6360	17	freeze	freeze	VB
6745	6360	18	.	.	.
6745	6361	1	Frozen	Frozen	NNP
6745	6361	2	Raspberries	Raspberries	NNPS
6745	6361	3	.	.	.
6745	6362	1	Prepare	prepare	VB
6745	6362	2	raspberries	raspberrie	VBZ
6745	6362	3	the	the	DT
6745	6362	4	same	same	JJ
6745	6362	5	as	as	IN
6745	6362	6	strawberries	strawberry	NNS
6745	6362	7	.	.	.
6745	6363	1	When	when	WRB
6745	6363	2	cold	cold	JJ
6745	6363	3	,	,	,
6745	6363	4	add	add	VB
6745	6363	5	the	the	DT
6745	6363	6	juice	juice	NN
6745	6363	7	of	of	IN
6745	6363	8	three	three	CD
6745	6363	9	lemons	lemon	NNS
6745	6363	10	;	;	:
6745	6363	11	and	and	CC
6745	6363	12	freeze	freeze	VB
6745	6363	13	.	.	.
6745	6364	1	All	all	DT
6745	6364	2	kinds	kind	NNS
6745	6364	3	of	of	IN
6745	6364	4	canned	can	VBN
6745	6364	5	and	and	CC
6745	6364	6	preserved	preserve	VBN
6745	6364	7	fruits	fruit	NNS
6745	6364	8	can	can	MD
6745	6364	9	be	be	VB
6745	6364	10	prepared	prepare	VBN
6745	6364	11	and	and	CC
6745	6364	12	frozen	freeze	VBN
6745	6364	13	in	in	IN
6745	6364	14	any	any	DT
6745	6364	15	of	of	IN
6745	6364	16	the	the	DT
6745	6364	17	three	three	CD
6745	6364	18	ways	way	NNS
6745	6364	19	given	give	VBN
6745	6364	20	.	.	.
6745	6365	1	Frozen	Frozen	NNP
6745	6365	2	Peaches	Peaches	NNP
6745	6365	3	.	.	.
6745	6366	1	One	one	CD
6745	6366	2	can	can	MD
6745	6366	3	of	of	IN
6745	6366	4	peaches	peach	NNS
6745	6366	5	,	,	,
6745	6366	6	one	one	CD
6745	6366	7	heaping	heaping	NN
6745	6366	8	pint	pint	NN
6745	6366	9	of	of	IN
6745	6366	10	granulated	granulate	VBN
6745	6366	11	sugar	sugar	NN
6745	6366	12	,	,	,
6745	6366	13	one	one	CD
6745	6366	14	quart	quart	NN
6745	6366	15	of	of	IN
6745	6366	16	water	water	NN
6745	6366	17	,	,	,
6745	6366	18	two	two	CD
6745	6366	19	cupfuls	cupful	NNS
6745	6366	20	of	of	IN
6745	6366	21	whipped	whip	VBN
6745	6366	22	cream	cream	NN
6745	6366	23	.	.	.
6745	6367	1	Boil	Boil	NNP
6745	6367	2	the	the	DT
6745	6367	3	sugar	sugar	NN
6745	6367	4	and	and	CC
6745	6367	5	water	water	NN
6745	6367	6	together	together	RB
6745	6367	7	twelve	twelve	CD
6745	6367	8	minutes	minute	NNS
6745	6367	9	;	;	:
6745	6367	10	then	then	RB
6745	6367	11	add	add	VB
6745	6367	12	the	the	DT
6745	6367	13	peaches	peach	NNS
6745	6367	14	,	,	,
6745	6367	15	and	and	CC
6745	6367	16	cook	cook	VB
6745	6367	17	twenty	twenty	CD
6745	6367	18	minutes	minute	NNS
6745	6367	19	longer	long	RBR
6745	6367	20	.	.	.
6745	6368	1	Rub	rub	VB
6745	6368	2	through	through	IN
6745	6368	3	a	a	DT
6745	6368	4	sieve	sieve	NN
6745	6368	5	;	;	:
6745	6368	6	and	and	CC
6745	6368	7	when	when	WRB
6745	6368	8	cool	cool	JJ
6745	6368	9	,	,	,
6745	6368	10	freeze	freeze	NN
6745	6368	11	.	.	.
6745	6369	1	When	when	WRB
6745	6369	2	the	the	DT
6745	6369	3	beater	beater	NN
6745	6369	4	is	be	VBZ
6745	6369	5	taken	take	VBN
6745	6369	6	out	out	RP
6745	6369	7	,	,	,
6745	6369	8	stir	stir	VB
6745	6369	9	in	in	IN
6745	6369	10	the	the	DT
6745	6369	11	whipped	whip	VBN
6745	6369	12	cream	cream	NN
6745	6369	13	with	with	IN
6745	6369	14	a	a	DT
6745	6369	15	large	large	JJ
6745	6369	16	spoon	spoon	NN
6745	6369	17	.	.	.
6745	6370	1	Cover	cover	NN
6745	6370	2	,	,	,
6745	6370	3	and	and	CC
6745	6370	4	set	set	VB
6745	6370	5	away	away	RB
6745	6370	6	until	until	IN
6745	6370	7	serving	serve	VBG
6745	6370	8	time	time	NN
6745	6370	9	.	.	.
6745	6371	1	It	-PRON-	PRP
6745	6371	2	should	should	MD
6745	6371	3	stand	stand	VB
6745	6371	4	one	one	CD
6745	6371	5	hour	hour	NN
6745	6371	6	at	at	IN
6745	6371	7	least	least	JJS
6745	6371	8	.	.	.
6745	6372	1	Frozen	frozen	JJ
6745	6372	2	Apricots	apricot	NNS
6745	6372	3	.	.	.
6745	6373	1	One	one	CD
6745	6373	2	can	can	MD
6745	6373	3	of	of	IN
6745	6373	4	apricots	apricot	NNS
6745	6373	5	,	,	,
6745	6373	6	a	a	DT
6745	6373	7	generous	generous	JJ
6745	6373	8	pint	pint	NN
6745	6373	9	of	of	IN
6745	6373	10	sugar	sugar	NN
6745	6373	11	,	,	,
6745	6373	12	a	a	DT
6745	6373	13	quart	quart	NN
6745	6373	14	of	of	IN
6745	6373	15	water	water	NN
6745	6373	16	,	,	,
6745	6373	17	a	a	DT
6745	6373	18	pint	pint	NN
6745	6373	19	of	of	IN
6745	6373	20	whipped	whip	VBN
6745	6373	21	cream	cream	NN
6745	6373	22	--	--	:
6745	6373	23	measured	measure	VBN
6745	6373	24	after	after	IN
6745	6373	25	being	be	VBG
6745	6373	26	whipped	whip	VBN
6745	6373	27	.	.	.
6745	6374	1	Cut	cut	VB
6745	6374	2	the	the	DT
6745	6374	3	apricots	apricot	NNS
6745	6374	4	in	in	IN
6745	6374	5	small	small	JJ
6745	6374	6	pieces	piece	NNS
6745	6374	7	,	,	,
6745	6374	8	add	add	VB
6745	6374	9	the	the	DT
6745	6374	10	sugar	sugar	NN
6745	6374	11	and	and	CC
6745	6374	12	water	water	NN
6745	6374	13	,	,	,
6745	6374	14	and	and	CC
6745	6374	15	freeze	freeze	VB
6745	6374	16	.	.	.
6745	6375	1	When	when	WRB
6745	6375	2	nearly	nearly	RB
6745	6375	3	frozen	frozen	JJ
6745	6375	4	add	add	VBP
6745	6375	5	the	the	DT
6745	6375	6	cream	cream	NN
6745	6375	7	.	.	.
6745	6376	1	Biscuit	Biscuit	NNP
6745	6376	2	Glacé	Glacé	NNP
6745	6376	3	.	.	.
6745	6377	1	Mix	mix	VB
6745	6377	2	together	together	RB
6745	6377	3	in	in	IN
6745	6377	4	a	a	DT
6745	6377	5	deep	deep	JJ
6745	6377	6	bowl	bowl	NN
6745	6377	7	or	or	CC
6745	6377	8	pail	pail	VB
6745	6377	9	one	one	CD
6745	6377	10	pint	pint	NN
6745	6377	11	of	of	IN
6745	6377	12	_	_	NNP
6745	6377	13	rich	rich	JJ
6745	6377	14	_	_	NNP
6745	6377	15	cream	cream	NN
6745	6377	16	,	,	,
6745	6377	17	one	one	CD
6745	6377	18	-	-	HYPH
6745	6377	19	third	third	NN
6745	6377	20	of	of	IN
6745	6377	21	a	a	DT
6745	6377	22	cupful	cupful	NN
6745	6377	23	of	of	IN
6745	6377	24	sugar	sugar	NN
6745	6377	25	and	and	CC
6745	6377	26	one	one	CD
6745	6377	27	teaspoonful	teaspoonful	NN
6745	6377	28	of	of	IN
6745	6377	29	vanilla	vanilla	NN
6745	6377	30	extract	extract	NN
6745	6377	31	.	.	.
6745	6378	1	Put	put	VB
6745	6378	2	the	the	DT
6745	6378	3	mixture	mixture	NN
6745	6378	4	in	in	IN
6745	6378	5	a	a	DT
6745	6378	6	pan	pan	NN
6745	6378	7	of	of	IN
6745	6378	8	ice	ice	NN
6745	6378	9	water	water	NN
6745	6378	10	and	and	CC
6745	6378	11	whip	whip	NN
6745	6378	12	to	to	IN
6745	6378	13	a	a	DT
6745	6378	14	stiff	stiff	JJ
6745	6378	15	froth	froth	NN
6745	6378	16	.	.	.
6745	6379	1	Stir	stir	VB
6745	6379	2	this	this	DT
6745	6379	3	down	down	RP
6745	6379	4	,	,	,
6745	6379	5	and	and	CC
6745	6379	6	whip	whip	VB
6745	6379	7	again	again	RB
6745	6379	8	.	.	.
6745	6380	1	Skim	Skim	NNP
6745	6380	2	the	the	DT
6745	6380	3	froth	froth	NN
6745	6380	4	into	into	IN
6745	6380	5	a	a	DT
6745	6380	6	deep	deep	JJ
6745	6380	7	dish	dish	NN
6745	6380	8	.	.	.
6745	6381	1	When	when	WRB
6745	6381	2	all	all	PDT
6745	6381	3	the	the	DT
6745	6381	4	cream	cream	NN
6745	6381	5	has	have	VBZ
6745	6381	6	been	be	VBN
6745	6381	7	whipped	whip	VBN
6745	6381	8	to	to	IN
6745	6381	9	a	a	DT
6745	6381	10	froth	froth	NN
6745	6381	11	,	,	,
6745	6381	12	fill	fill	VB
6745	6381	13	paper	paper	NN
6745	6381	14	cases	case	NNS
6745	6381	15	with	with	IN
6745	6381	16	it	-PRON-	PRP
6745	6381	17	,	,	,
6745	6381	18	and	and	CC
6745	6381	19	place	place	VB
6745	6381	20	these	these	DT
6745	6381	21	in	in	IN
6745	6381	22	a	a	DT
6745	6381	23	large	large	JJ
6745	6381	24	tin	tin	NN
6745	6381	25	box	box	NN
6745	6381	26	(	(	-LRB-
6745	6381	27	or	or	CC
6745	6381	28	,	,	,
6745	6381	29	the	the	DT
6745	6381	30	freezer	freezer	NN
6745	6381	31	will	will	MD
6745	6381	32	do	do	VB
6745	6381	33	,	,	,
6745	6381	34	)	)	-RRB-
6745	6381	35	that	that	DT
6745	6381	36	is	be	VBZ
6745	6381	37	nearly	nearly	RB
6745	6381	38	buried	bury	VBN
6745	6381	39	in	in	IN
6745	6381	40	ice	ice	NN
6745	6381	41	and	and	CC
6745	6381	42	salt	salt	NN
6745	6381	43	--	--	:
6745	6381	44	two	two	CD
6745	6381	45	quarts	quart	NNS
6745	6381	46	of	of	IN
6745	6381	47	salt	salt	NN
6745	6381	48	to	to	IN
6745	6381	49	six	six	CD
6745	6381	50	of	of	IN
6745	6381	51	ice	ice	NN
6745	6381	52	--	--	:
6745	6381	53	and	and	CC
6745	6381	54	is	be	VBZ
6745	6381	55	wholly	wholly	RB
6745	6381	56	covered	cover	VBN
6745	6381	57	after	after	IN
6745	6381	58	the	the	DT
6745	6381	59	cases	case	NNS
6745	6381	60	are	be	VBP
6745	6381	61	put	put	VBN
6745	6381	62	in	in	RB
6745	6381	63	.	.	.
6745	6382	1	Let	let	VB
6745	6382	2	these	these	DT
6745	6382	3	remain	remain	VB
6745	6382	4	there	there	RB
6745	6382	5	two	two	CD
6745	6382	6	hours	hour	NNS
6745	6382	7	.	.	.
6745	6383	1	Make	make	VB
6745	6383	2	a	a	DT
6745	6383	3	pint	pint	NN
6745	6383	4	of	of	IN
6745	6383	5	strawberry	strawberry	NNP
6745	6383	6	sherbet	sherbet	NN
6745	6383	7	.	.	.
6745	6384	1	Put	put	VB
6745	6384	2	a	a	DT
6745	6384	3	thin	thin	JJ
6745	6384	4	layer	layer	NN
6745	6384	5	of	of	IN
6745	6384	6	it	-PRON-	PRP
6745	6384	7	on	on	IN
6745	6384	8	each	each	DT
6745	6384	9	case	case	NN
6745	6384	10	of	of	IN
6745	6384	11	cream	cream	NN
6745	6384	12	,	,	,
6745	6384	13	and	and	CC
6745	6384	14	return	return	VB
6745	6384	15	to	to	IN
6745	6384	16	the	the	DT
6745	6384	17	freezer	freezer	NN
6745	6384	18	.	.	.
6745	6385	1	Let	let	VB
6745	6385	2	the	the	DT
6745	6385	3	cases	case	NNS
6745	6385	4	stand	stand	VB
6745	6385	5	half	half	PDT
6745	6385	6	an	an	DT
6745	6385	7	hour	hour	NN
6745	6385	8	longer	long	RBR
6745	6385	9	,	,	,
6745	6385	10	and	and	CC
6745	6385	11	serve	serve	VB
6745	6385	12	.	.	.
6745	6386	1	They	-PRON-	PRP
6745	6386	2	should	should	MD
6745	6386	3	be	be	VB
6745	6386	4	arranged	arrange	VBN
6745	6386	5	on	on	IN
6745	6386	6	a	a	DT
6745	6386	7	bright	bright	JJ
6745	6386	8	napkin	napkin	NN
6745	6386	9	,	,	,
6745	6386	10	spread	spread	VBN
6745	6386	11	on	on	IN
6745	6386	12	a	a	DT
6745	6386	13	flat	flat	JJ
6745	6386	14	dish	dish	NN
6745	6386	15	.	.	.
6745	6387	1	Biscuit	Biscuit	NNP
6745	6387	2	Glacé	Glacé	NNP
6745	6387	3	,	,	,
6745	6387	4	No	no	UH
6745	6387	5	.	.	.
6745	6388	1	2	2	LS
6745	6388	2	.	.	.
6745	6389	1	One	one	CD
6745	6389	2	pint	pint	NN
6745	6389	3	of	of	IN
6745	6389	4	cream	cream	NN
6745	6389	5	,	,	,
6745	6389	6	whipped	whip	VBN
6745	6389	7	to	to	IN
6745	6389	8	a	a	DT
6745	6389	9	froth	froth	NN
6745	6389	10	;	;	:
6745	6389	11	a	a	DT
6745	6389	12	dozen	dozen	NN
6745	6389	13	and	and	CC
6745	6389	14	a	a	DT
6745	6389	15	half	half	NN
6745	6389	16	macaroons	macaroon	NNS
6745	6389	17	,	,	,
6745	6389	18	three	three	CD
6745	6389	19	eggs	egg	NNS
6745	6389	20	,	,	,
6745	6389	21	half	half	PDT
6745	6389	22	a	a	DT
6745	6389	23	cupful	cupful	NN
6745	6389	24	of	of	IN
6745	6389	25	water	water	NN
6745	6389	26	,	,	,
6745	6389	27	two	two	CD
6745	6389	28	-	-	HYPH
6745	6389	29	thirds	third	NNS
6745	6389	30	of	of	IN
6745	6389	31	a	a	DT
6745	6389	32	cupful	cupful	NN
6745	6389	33	of	of	IN
6745	6389	34	sugar	sugar	NN
6745	6389	35	,	,	,
6745	6389	36	a	a	DT
6745	6389	37	teaspoonful	teaspoonful	NN
6745	6389	38	of	of	IN
6745	6389	39	vanilla	vanilla	NN
6745	6389	40	extract	extract	NN
6745	6389	41	.	.	.
6745	6390	1	Boil	Boil	NNP
6745	6390	2	the	the	DT
6745	6390	3	sugar	sugar	NN
6745	6390	4	and	and	CC
6745	6390	5	water	water	NN
6745	6390	6	together	together	RB
6745	6390	7	for	for	IN
6745	6390	8	half	half	PDT
6745	6390	9	an	an	DT
6745	6390	10	hour	hour	NN
6745	6390	11	.	.	.
6745	6391	1	Beat	beat	VB
6745	6391	2	the	the	DT
6745	6391	3	eggs	egg	NNS
6745	6391	4	well	well	UH
6745	6391	5	,	,	,
6745	6391	6	and	and	CC
6745	6391	7	stir	stir	VB
6745	6391	8	into	into	IN
6745	6391	9	the	the	DT
6745	6391	10	boiling	boiling	NN
6745	6391	11	syrup	syrup	NN
6745	6391	12	.	.	.
6745	6392	1	Place	place	VB
6745	6392	2	the	the	DT
6745	6392	3	sauce	sauce	NN
6745	6392	4	-	-	HYPH
6745	6392	5	pan	pan	NN
6745	6392	6	containing	contain	VBG
6745	6392	7	the	the	DT
6745	6392	8	mixture	mixture	NN
6745	6392	9	in	in	IN
6745	6392	10	another	another	DT
6745	6392	11	of	of	IN
6745	6392	12	boiling	boil	VBG
6745	6392	13	water	water	NN
6745	6392	14	,	,	,
6745	6392	15	and	and	CC
6745	6392	16	beat	beat	VBD
6745	6392	17	for	for	IN
6745	6392	18	eight	eight	CD
6745	6392	19	minutes	minute	NNS
6745	6392	20	.	.	.
6745	6393	1	Take	take	VB
6745	6393	2	from	from	IN
6745	6393	3	the	the	DT
6745	6393	4	fire	fire	NN
6745	6393	5	,	,	,
6745	6393	6	place	place	VB
6745	6393	7	the	the	DT
6745	6393	8	sauce	sauce	NN
6745	6393	9	-	-	HYPH
6745	6393	10	pan	pan	NN
6745	6393	11	in	in	IN
6745	6393	12	a	a	DT
6745	6393	13	pan	pan	NN
6745	6393	14	of	of	IN
6745	6393	15	cold	cold	JJ
6745	6393	16	water	water	NN
6745	6393	17	,	,	,
6745	6393	18	and	and	CC
6745	6393	19	beat	beat	VBD
6745	6393	20	the	the	DT
6745	6393	21	mixture	mixture	NN
6745	6393	22	until	until	IN
6745	6393	23	it	-PRON-	PRP
6745	6393	24	is	be	VBZ
6745	6393	25	cold	cold	JJ
6745	6393	26	;	;	:
6745	6393	27	then	then	RB
6745	6393	28	add	add	VB
6745	6393	29	the	the	DT
6745	6393	30	flavor	flavor	NN
6745	6393	31	and	and	CC
6745	6393	32	whipped	whip	VBN
6745	6393	33	cream	cream	NN
6745	6393	34	.	.	.
6745	6394	1	Stir	stir	VB
6745	6394	2	well	well	RB
6745	6394	3	,	,	,
6745	6394	4	and	and	CC
6745	6394	5	fill	fill	VB
6745	6394	6	paper	paper	NN
6745	6394	7	cases	case	NNS
6745	6394	8	.	.	.
6745	6395	1	Have	have	VBP
6745	6395	2	the	the	DT
6745	6395	3	macaroons	macaroon	NNS
6745	6395	4	browned	brown	VBN
6745	6395	5	and	and	CC
6745	6395	6	rolled	roll	VBD
6745	6395	7	fine	fine	RB
6745	6395	8	.	.	.
6745	6396	1	Put	put	VB
6745	6396	2	a	a	DT
6745	6396	3	layer	layer	NN
6745	6396	4	of	of	IN
6745	6396	5	the	the	DT
6745	6396	6	crumbs	crumb	NNS
6745	6396	7	on	on	IN
6745	6396	8	the	the	DT
6745	6396	9	cream	cream	NN
6745	6396	10	in	in	IN
6745	6396	11	the	the	DT
6745	6396	12	cases	case	NNS
6745	6396	13	,	,	,
6745	6396	14	and	and	CC
6745	6396	15	freeze	freeze	VB
6745	6396	16	as	as	IN
6745	6396	17	directed	direct	VBN
6745	6396	18	in	in	IN
6745	6396	19	the	the	DT
6745	6396	20	other	other	JJ
6745	6396	21	recipe	recipe	NN
6745	6396	22	.	.	.
6745	6397	1	Chocolate	Chocolate	NNP
6745	6397	2	Soufflé	Soufflé	NNP
6745	6397	3	.	.	.
6745	6398	1	Two	two	CD
6745	6398	2	cupfuls	cupful	NNS
6745	6398	3	of	of	IN
6745	6398	4	milk	milk	NN
6745	6398	5	,	,	,
6745	6398	6	one	one	CD
6745	6398	7	and	and	CC
6745	6398	8	a	a	DT
6745	6398	9	half	half	NN
6745	6398	10	squares	square	NNS
6745	6398	11	of	of	IN
6745	6398	12	Baker	Baker	NNP
6745	6398	13	's	's	POS
6745	6398	14	chocolate	chocolate	NN
6745	6398	15	,	,	,
6745	6398	16	three	three	CD
6745	6398	17	-	-	HYPH
6745	6398	18	fourths	fourth	NNS
6745	6398	19	of	of	IN
6745	6398	20	a	a	DT
6745	6398	21	cupful	cupful	NN
6745	6398	22	of	of	IN
6745	6398	23	powdered	powdered	JJ
6745	6398	24	sugar	sugar	NN
6745	6398	25	,	,	,
6745	6398	26	two	two	CD
6745	6398	27	table	table	NN
6745	6398	28	-	-	HYPH
6745	6398	29	spoonfuls	spoonful	NNS
6745	6398	30	of	of	IN
6745	6398	31	corn	corn	NN
6745	6398	32	-	-	HYPH
6745	6398	33	starch	starch	NN
6745	6398	34	,	,	,
6745	6398	35	three	three	CD
6745	6398	36	eggs	egg	NNS
6745	6398	37	,	,	,
6745	6398	38	one	one	CD
6745	6398	39	-	-	HYPH
6745	6398	40	fourth	fourth	NN
6745	6398	41	of	of	IN
6745	6398	42	a	a	DT
6745	6398	43	teaspoonful	teaspoonful	NN
6745	6398	44	of	of	IN
6745	6398	45	salt	salt	NN
6745	6398	46	,	,	,
6745	6398	47	half	half	PDT
6745	6398	48	a	a	DT
6745	6398	49	teaspoonful	teaspoonful	NN
6745	6398	50	of	of	IN
6745	6398	51	vanilla	vanilla	NN
6745	6398	52	extract	extract	NN
6745	6398	53	.	.	.
6745	6399	1	Boil	boil	VB
6745	6399	2	the	the	DT
6745	6399	3	milk	milk	NN
6745	6399	4	in	in	IN
6745	6399	5	the	the	DT
6745	6399	6	double	double	JJ
6745	6399	7	boiler	boiler	NN
6745	6399	8	,	,	,
6745	6399	9	leaving	leave	VBG
6745	6399	10	out	out	RP
6745	6399	11	a	a	DT
6745	6399	12	third	third	NN
6745	6399	13	of	of	IN
6745	6399	14	a	a	DT
6745	6399	15	cupful	cupful	NN
6745	6399	16	to	to	TO
6745	6399	17	mix	mix	VB
6745	6399	18	with	with	IN
6745	6399	19	the	the	DT
6745	6399	20	corn	corn	NN
6745	6399	21	-	-	HYPH
6745	6399	22	starch	starch	NN
6745	6399	23	.	.	.
6745	6400	1	After	after	IN
6745	6400	2	mixing	mix	VBG
6745	6400	3	,	,	,
6745	6400	4	stir	stir	VB
6745	6400	5	into	into	IN
6745	6400	6	the	the	DT
6745	6400	7	boiling	boiling	NN
6745	6400	8	milk	milk	NN
6745	6400	9	,	,	,
6745	6400	10	and	and	CC
6745	6400	11	cook	cook	VB
6745	6400	12	eight	eight	CD
6745	6400	13	minutes	minute	NNS
6745	6400	14	.	.	.
6745	6401	1	Dissolve	dissolve	VB
6745	6401	2	the	the	DT
6745	6401	3	chocolate	chocolate	NN
6745	6401	4	with	with	IN
6745	6401	5	half	half	PDT
6745	6401	6	a	a	DT
6745	6401	7	cupful	cupful	NN
6745	6401	8	of	of	IN
6745	6401	9	the	the	DT
6745	6401	10	sugar	sugar	NN
6745	6401	11	and	and	CC
6745	6401	12	two	two	CD
6745	6401	13	table	table	NN
6745	6401	14	-	-	HYPH
6745	6401	15	spoonfuls	spoonful	NNS
6745	6401	16	of	of	IN
6745	6401	17	boiling	boiling	NN
6745	6401	18	water	water	NN
6745	6401	19	.	.	.
6745	6402	1	Add	add	VB
6745	6402	2	to	to	IN
6745	6402	3	the	the	DT
6745	6402	4	other	other	JJ
6745	6402	5	mixture	mixture	NN
6745	6402	6	.	.	.
6745	6403	1	Beat	beat	VB
6745	6403	2	the	the	DT
6745	6403	3	yolks	yolk	NNS
6745	6403	4	and	and	CC
6745	6403	5	add	add	VB
6745	6403	6	them	-PRON-	PRP
6745	6403	7	and	and	CC
6745	6403	8	the	the	DT
6745	6403	9	salt	salt	NN
6745	6403	10	.	.	.
6745	6404	1	Cook	cook	VB
6745	6404	2	two	two	CD
6745	6404	3	minutes	minute	NNS
6745	6404	4	.	.	.
6745	6405	1	Set	Set	VBN
6745	6405	2	in	in	IN
6745	6405	3	cold	cold	JJ
6745	6405	4	water	water	NN
6745	6405	5	,	,	,
6745	6405	6	and	and	CC
6745	6405	7	beat	beat	VBD
6745	6405	8	until	until	IN
6745	6405	9	cool	cool	JJ
6745	6405	10	;	;	:
6745	6405	11	then	then	RB
6745	6405	12	add	add	VB
6745	6405	13	the	the	DT
6745	6405	14	flavor	flavor	NN
6745	6405	15	,	,	,
6745	6405	16	and	and	CC
6745	6405	17	pour	pour	VB
6745	6405	18	into	into	IN
6745	6405	19	a	a	DT
6745	6405	20	dish	dish	NN
6745	6405	21	.	.	.
6745	6406	1	Beat	beat	VB
6745	6406	2	the	the	DT
6745	6406	3	whites	white	NNS
6745	6406	4	of	of	IN
6745	6406	5	the	the	DT
6745	6406	6	eggs	egg	NNS
6745	6406	7	to	to	IN
6745	6406	8	a	a	DT
6745	6406	9	stiff	stiff	JJ
6745	6406	10	froth	froth	NN
6745	6406	11	,	,	,
6745	6406	12	add	add	VB
6745	6406	13	the	the	DT
6745	6406	14	remaining	remain	VBG
6745	6406	15	sugar	sugar	NN
6745	6406	16	,	,	,
6745	6406	17	and	and	CC
6745	6406	18	heap	heap	VB
6745	6406	19	on	on	IN
6745	6406	20	the	the	DT
6745	6406	21	custard	custard	NN
6745	6406	22	.	.	.
6745	6407	1	Dredge	dredge	NN
6745	6407	2	with	with	IN
6745	6407	3	sugar	sugar	NN
6745	6407	4	.	.	.
6745	6408	1	Brown	brown	JJ
6745	6408	2	with	with	IN
6745	6408	3	a	a	DT
6745	6408	4	salamander	salamander	JJ
6745	6408	5	or	or	CC
6745	6408	6	hot	hot	JJ
6745	6408	7	shovel	shovel	NN
6745	6408	8	.	.	.
6745	6409	1	Orange	Orange	NNP
6745	6409	2	Soufflé	Soufflé	NNP
6745	6409	3	.	.	.
6745	6410	1	A	a	DT
6745	6410	2	pint	pint	NN
6745	6410	3	of	of	IN
6745	6410	4	milk	milk	NN
6745	6410	5	,	,	,
6745	6410	6	five	five	CD
6745	6410	7	eggs	egg	NNS
6745	6410	8	,	,	,
6745	6410	9	one	one	CD
6745	6410	10	-	-	HYPH
6745	6410	11	fourth	fourth	NN
6745	6410	12	of	of	IN
6745	6410	13	a	a	DT
6745	6410	14	cupful	cupful	NN
6745	6410	15	of	of	IN
6745	6410	16	granulated	granulate	VBN
6745	6410	17	sugar	sugar	NN
6745	6410	18	and	and	CC
6745	6410	19	three	three	CD
6745	6410	20	table	table	NN
6745	6410	21	-	-	HYPH
6745	6410	22	spoonfuls	spoonful	NNS
6745	6410	23	of	of	IN
6745	6410	24	powdered	powder	VBN
6745	6410	25	,	,	,
6745	6410	26	five	five	CD
6745	6410	27	Florida	Florida	NNP
6745	6410	28	oranges	orange	NNS
6745	6410	29	and	and	CC
6745	6410	30	a	a	DT
6745	6410	31	speck	speck	NN
6745	6410	32	of	of	IN
6745	6410	33	salt	salt	NN
6745	6410	34	.	.	.
6745	6411	1	Put	put	VB
6745	6411	2	the	the	DT
6745	6411	3	milk	milk	NN
6745	6411	4	on	on	RP
6745	6411	5	to	to	TO
6745	6411	6	boil	boil	VB
6745	6411	7	.	.	.
6745	6412	1	Beat	beat	VB
6745	6412	2	the	the	DT
6745	6412	3	yolks	yolk	NNS
6745	6412	4	of	of	IN
6745	6412	5	five	five	CD
6745	6412	6	eggs	egg	NNS
6745	6412	7	and	and	CC
6745	6412	8	whites	white	NNS
6745	6412	9	of	of	IN
6745	6412	10	two	two	CD
6745	6412	11	with	with	IN
6745	6412	12	the	the	DT
6745	6412	13	granulated	granulate	VBN
6745	6412	14	sugar	sugar	NN
6745	6412	15	.	.	.
6745	6413	1	Pour	pour	VB
6745	6413	2	the	the	DT
6745	6413	3	milk	milk	NN
6745	6413	4	,	,	,
6745	6413	5	gradually	gradually	RB
6745	6413	6	,	,	,
6745	6413	7	over	over	IN
6745	6413	8	this	this	DT
6745	6413	9	,	,	,
6745	6413	10	stirring	stir	VBG
6745	6413	11	all	all	PDT
6745	6413	12	the	the	DT
6745	6413	13	while	while	NN
6745	6413	14	.	.	.
6745	6414	1	Return	return	VB
6745	6414	2	to	to	IN
6745	6414	3	the	the	DT
6745	6414	4	sauce	sauce	NN
6745	6414	5	-	-	HYPH
6745	6414	6	pan	pan	NN
6745	6414	7	,	,	,
6745	6414	8	place	place	NN
6745	6414	9	in	in	IN
6745	6414	10	a	a	DT
6745	6414	11	basin	basin	NN
6745	6414	12	of	of	IN
6745	6414	13	boiling	boiling	NN
6745	6414	14	water	water	NN
6745	6414	15	,	,	,
6745	6414	16	and	and	CC
6745	6414	17	stir	stir	VB
6745	6414	18	until	until	IN
6745	6414	19	it	-PRON-	PRP
6745	6414	20	begins	begin	VBZ
6745	6414	21	to	to	TO
6745	6414	22	thicken	thicken	VB
6745	6414	23	like	like	IN
6745	6414	24	soft	soft	JJ
6745	6414	25	custard	custard	NN
6745	6414	26	.	.	.
6745	6415	1	This	this	DT
6745	6415	2	will	will	MD
6745	6415	3	be	be	VB
6745	6415	4	about	about	RB
6745	6415	5	two	two	CD
6745	6415	6	minutes	minute	NNS
6745	6415	7	.	.	.
6745	6416	1	Add	add	VB
6745	6416	2	the	the	DT
6745	6416	3	salt	salt	NN
6745	6416	4	,	,	,
6745	6416	5	and	and	CC
6745	6416	6	set	set	VBD
6745	6416	7	away	away	RB
6745	6416	8	to	to	IN
6745	6416	9	cool	cool	JJ
6745	6416	10	.	.	.
6745	6417	1	Pare	pare	VB
6745	6417	2	the	the	DT
6745	6417	3	oranges	orange	NNS
6745	6417	4	,	,	,
6745	6417	5	remove	remove	VB
6745	6417	6	the	the	DT
6745	6417	7	seeds	seed	NNS
6745	6417	8	,	,	,
6745	6417	9	cut	cut	VB
6745	6417	10	up	up	RP
6745	6417	11	fine	fine	RB
6745	6417	12	,	,	,
6745	6417	13	and	and	CC
6745	6417	14	put	put	VBD
6745	6417	15	in	in	RP
6745	6417	16	a	a	DT
6745	6417	17	glass	glass	NN
6745	6417	18	dish	dish	NN
6745	6417	19	.	.	.
6745	6418	1	Pour	pour	VB
6745	6418	2	on	on	IN
6745	6418	3	the	the	DT
6745	6418	4	cold	cold	JJ
6745	6418	5	custard	custard	NN
6745	6418	6	.	.	.
6745	6419	1	Just	just	RB
6745	6419	2	before	before	IN
6745	6419	3	serving	serve	VBG
6745	6419	4	beat	beat	VBD
6745	6419	5	the	the	DT
6745	6419	6	three	three	CD
6745	6419	7	remaining	remain	VBG
6745	6419	8	whites	white	NNS
6745	6419	9	of	of	IN
6745	6419	10	eggs	egg	NNS
6745	6419	11	to	to	IN
6745	6419	12	a	a	DT
6745	6419	13	stiff	stiff	JJ
6745	6419	14	froth	froth	NN
6745	6419	15	,	,	,
6745	6419	16	and	and	CC
6745	6419	17	beat	beat	VBD
6745	6419	18	in	in	IN
6745	6419	19	the	the	DT
6745	6419	20	powdered	powdered	JJ
6745	6419	21	sugar	sugar	NN
6745	6419	22	.	.	.
6745	6420	1	Heap	heap	VB
6745	6420	2	this	this	DT
6745	6420	3	on	on	IN
6745	6420	4	the	the	DT
6745	6420	5	custard	custard	NN
6745	6420	6	,	,	,
6745	6420	7	and	and	CC
6745	6420	8	brown	brown	JJ
6745	6420	9	with	with	IN
6745	6420	10	a	a	DT
6745	6420	11	hot	hot	JJ
6745	6420	12	shovel	shovel	NN
6745	6420	13	or	or	CC
6745	6420	14	a	a	DT
6745	6420	15	salamander	salamander	NN
6745	6420	16	.	.	.
6745	6421	1	Surprise	Surprise	NNP
6745	6421	2	Soufflé	Soufflé	NNP
6745	6421	3	.	.	.
6745	6422	1	One	one	CD
6745	6422	2	pint	pint	NN
6745	6422	3	of	of	IN
6745	6422	4	the	the	DT
6745	6422	5	juice	juice	NN
6745	6422	6	of	of	IN
6745	6422	7	any	any	DT
6745	6422	8	kind	kind	NN
6745	6422	9	of	of	IN
6745	6422	10	fruit	fruit	NN
6745	6422	11	,	,	,
6745	6422	12	one	one	CD
6745	6422	13	-	-	HYPH
6745	6422	14	third	third	NN
6745	6422	15	of	of	IN
6745	6422	16	a	a	DT
6745	6422	17	package	package	NN
6745	6422	18	of	of	IN
6745	6422	19	gelatine	gelatine	NN
6745	6422	20	,	,	,
6745	6422	21	half	half	PDT
6745	6422	22	a	a	DT
6745	6422	23	cupful	cupful	NN
6745	6422	24	of	of	IN
6745	6422	25	sugar	sugar	NN
6745	6422	26	(	(	-LRB-
6745	6422	27	unless	unless	IN
6745	6422	28	the	the	DT
6745	6422	29	fruit	fruit	NN
6745	6422	30	is	be	VBZ
6745	6422	31	very	very	RB
6745	6422	32	acid	acid	JJ
6745	6422	33	,	,	,
6745	6422	34	in	in	IN
6745	6422	35	which	which	WDT
6745	6422	36	case	case	NN
6745	6422	37	use	use	VB
6745	6422	38	a	a	DT
6745	6422	39	little	little	JJ
6745	6422	40	more	more	RBR
6745	6422	41	)	)	-RRB-
6745	6422	42	,	,	,
6745	6422	43	one	one	CD
6745	6422	44	pint	pint	NN
6745	6422	45	of	of	IN
6745	6422	46	soft	soft	JJ
6745	6422	47	custard	custard	NN
6745	6422	48	,	,	,
6745	6422	49	ten	ten	CD
6745	6422	50	macaroons	macaroon	NNS
6745	6422	51	,	,	,
6745	6422	52	half	half	PDT
6745	6422	53	a	a	DT
6745	6422	54	cupful	cupful	NN
6745	6422	55	of	of	IN
6745	6422	56	water	water	NN
6745	6422	57	.	.	.
6745	6423	1	Soak	soak	VB
6745	6423	2	the	the	DT
6745	6423	3	gelatine	gelatine	NN
6745	6423	4	two	two	CD
6745	6423	5	hours	hour	NNS
6745	6423	6	in	in	IN
6745	6423	7	a	a	DT
6745	6423	8	little	little	JJ
6745	6423	9	of	of	IN
6745	6423	10	the	the	DT
6745	6423	11	water	water	NN
6745	6423	12	.	.	.
6745	6424	1	Let	let	VB
6745	6424	2	the	the	DT
6745	6424	3	remainder	remainder	NN
6745	6424	4	of	of	IN
6745	6424	5	the	the	DT
6745	6424	6	water	water	NN
6745	6424	7	come	come	VB
6745	6424	8	to	to	IN
6745	6424	9	a	a	DT
6745	6424	10	boil	boil	NN
6745	6424	11	,	,	,
6745	6424	12	and	and	CC
6745	6424	13	pour	pour	VB
6745	6424	14	it	-PRON-	PRP
6745	6424	15	on	on	IN
6745	6424	16	the	the	DT
6745	6424	17	soaked	soak	VBN
6745	6424	18	gelatine	gelatine	NN
6745	6424	19	.	.	.
6745	6425	1	Place	place	VB
6745	6425	2	the	the	DT
6745	6425	3	basin	basin	NN
6745	6425	4	in	in	IN
6745	6425	5	another	another	DT
6745	6425	6	of	of	IN
6745	6425	7	hot	hot	JJ
6745	6425	8	water	water	NN
6745	6425	9	and	and	CC
6745	6425	10	stir	stir	VB
6745	6425	11	until	until	IN
6745	6425	12	all	all	PDT
6745	6425	13	the	the	DT
6745	6425	14	gelatine	gelatine	NN
6745	6425	15	is	be	VBZ
6745	6425	16	dissolved	dissolve	VBN
6745	6425	17	.	.	.
6745	6426	1	Strain	strain	VB
6745	6426	2	this	this	DT
6745	6426	3	into	into	IN
6745	6426	4	the	the	DT
6745	6426	5	fruit	fruit	NN
6745	6426	6	juice	juice	NN
6745	6426	7	.	.	.
6745	6427	1	Add	add	VB
6745	6427	2	the	the	DT
6745	6427	3	sugar	sugar	NN
6745	6427	4	.	.	.
6745	6428	1	Place	place	VB
6745	6428	2	the	the	DT
6745	6428	3	basin	basin	NN
6745	6428	4	in	in	IN
6745	6428	5	a	a	DT
6745	6428	6	pan	pan	NN
6745	6428	7	of	of	IN
6745	6428	8	ice	ice	NN
6745	6428	9	water	water	NN
6745	6428	10	,	,	,
6745	6428	11	and	and	CC
6745	6428	12	as	as	RB
6745	6428	13	soon	soon	RB
6745	6428	14	as	as	IN
6745	6428	15	the	the	DT
6745	6428	16	mixture	mixture	NN
6745	6428	17	begins	begin	VBZ
6745	6428	18	to	to	TO
6745	6428	19	thicken	thicken	VB
6745	6428	20	,	,	,
6745	6428	21	beat	beat	VBN
6745	6428	22	with	with	IN
6745	6428	23	a	a	DT
6745	6428	24	whisk	whisk	NN
6745	6428	25	until	until	IN
6745	6428	26	it	-PRON-	PRP
6745	6428	27	hardens	harden	VBZ
6745	6428	28	;	;	:
6745	6428	29	then	then	RB
6745	6428	30	place	place	VB
6745	6428	31	in	in	IN
6745	6428	32	the	the	DT
6745	6428	33	ice	ice	NN
6745	6428	34	chest	chest	NN
6745	6428	35	for	for	IN
6745	6428	36	a	a	DT
6745	6428	37	few	few	JJ
6745	6428	38	hours	hour	NNS
6745	6428	39	.	.	.
6745	6429	1	Brown	brown	VB
6745	6429	2	the	the	DT
6745	6429	3	macaroons	macaroon	NNS
6745	6429	4	in	in	IN
6745	6429	5	a	a	DT
6745	6429	6	cool	cool	JJ
6745	6429	7	oven	oven	NN
6745	6429	8	.	.	.
6745	6430	1	Let	let	VB
6745	6430	2	them	-PRON-	PRP
6745	6430	3	cool	cool	VB
6745	6430	4	and	and	CC
6745	6430	5	roll	roll	VB
6745	6430	6	them	-PRON-	PRP
6745	6430	7	fine	fine	JJ
6745	6430	8	.	.	.
6745	6431	1	At	at	IN
6745	6431	2	serving	serve	VBG
6745	6431	3	time	time	NN
6745	6431	4	put	put	VBD
6745	6431	5	the	the	DT
6745	6431	6	custard	custard	NN
6745	6431	7	in	in	IN
6745	6431	8	a	a	DT
6745	6431	9	_	_	NNP
6745	6431	10	soufflé	soufflé	NN
6745	6431	11	_	_	NNP
6745	6431	12	dish	dish	NN
6745	6431	13	.	.	.
6745	6432	1	Heap	heap	VB
6745	6432	2	the	the	DT
6745	6432	3	jelly	jelly	NN
6745	6432	4	on	on	IN
6745	6432	5	this	this	DT
6745	6432	6	,	,	,
6745	6432	7	and	and	CC
6745	6432	8	cover	cover	VB
6745	6432	9	all	all	DT
6745	6432	10	with	with	IN
6745	6432	11	the	the	DT
6745	6432	12	macaroon	macaroon	NN
6745	6432	13	crumbs	crumb	VBZ
6745	6432	14	.	.	.
6745	6433	1	Omelet	Omelet	NNP
6745	6433	2	Soufflé	Soufflé	NNP
6745	6433	3	à	à	NNP
6745	6433	4	la	la	NNP
6745	6433	5	Crème	Crème	NNP
6745	6433	6	.	.	.
6745	6434	1	Four	four	CD
6745	6434	2	eggs	egg	NNS
6745	6434	3	,	,	,
6745	6434	4	two	two	CD
6745	6434	5	table	table	NN
6745	6434	6	-	-	HYPH
6745	6434	7	spoonfuls	spoonful	NNS
6745	6434	8	of	of	IN
6745	6434	9	sugar	sugar	NN
6745	6434	10	,	,	,
6745	6434	11	a	a	DT
6745	6434	12	speck	speck	NN
6745	6434	13	of	of	IN
6745	6434	14	salt	salt	NN
6745	6434	15	,	,	,
6745	6434	16	half	half	PDT
6745	6434	17	a	a	DT
6745	6434	18	teaspoonful	teaspoonful	NN
6745	6434	19	of	of	IN
6745	6434	20	vanilla	vanilla	NN
6745	6434	21	'	'	''
6745	6434	22	extract	extract	NN
6745	6434	23	,	,	,
6745	6434	24	one	one	CD
6745	6434	25	cupful	cupful	NN
6745	6434	26	of	of	IN
6745	6434	27	whipped	whip	VBN
6745	6434	28	cream	cream	NN
6745	6434	29	.	.	.
6745	6435	1	Beat	beat	VB
6745	6435	2	the	the	DT
6745	6435	3	whites	white	NNS
6745	6435	4	of	of	IN
6745	6435	5	the	the	DT
6745	6435	6	eggs	egg	NNS
6745	6435	7	to	to	IN
6745	6435	8	a	a	DT
6745	6435	9	stiff	stiff	JJ
6745	6435	10	froth	froth	NN
6745	6435	11	,	,	,
6745	6435	12	and	and	CC
6745	6435	13	gradually	gradually	RB
6745	6435	14	beat	beat	VBD
6745	6435	15	the	the	DT
6745	6435	16	sugar	sugar	NN
6745	6435	17	and	and	CC
6745	6435	18	the	the	DT
6745	6435	19	flavor	flavor	NN
6745	6435	20	into	into	IN
6745	6435	21	them	-PRON-	PRP
6745	6435	22	.	.	.
6745	6436	1	When	when	WRB
6745	6436	2	well	well	RB
6745	6436	3	beaten	beat	VBN
6745	6436	4	,	,	,
6745	6436	5	add	add	VB
6745	6436	6	the	the	DT
6745	6436	7	yolks	yolk	NNS
6745	6436	8	,	,	,
6745	6436	9	and	and	CC
6745	6436	10	lastly	lastly	RB
6745	6436	11	the	the	DT
6745	6436	12	whipped	whip	VBN
6745	6436	13	cream	cream	NN
6745	6436	14	.	.	.
6745	6437	1	Have	have	VB
6745	6437	2	a	a	DT
6745	6437	3	dish	dish	NN
6745	6437	4	,	,	,
6745	6437	5	holding	hold	VBG
6745	6437	6	about	about	RB
6745	6437	7	one	one	CD
6745	6437	8	quart	quart	NN
6745	6437	9	,	,	,
6745	6437	10	slightly	slightly	RB
6745	6437	11	buttered	butter	VBN
6745	6437	12	.	.	.
6745	6438	1	Pour	pour	VB
6745	6438	2	the	the	DT
6745	6438	3	mixture	mixture	NN
6745	6438	4	into	into	IN
6745	6438	5	this	this	DT
6745	6438	6	and	and	CC
6745	6438	7	bake	bake	VB
6745	6438	8	_	_	NNP
6745	6438	9	just	just	RB
6745	6438	10	twelve	twelve	CD
6745	6438	11	minutes	minute	NNS
6745	6438	12	_	_	NNP
6745	6438	13	.	.	.
6745	6439	1	Serve	serve	VB
6745	6439	2	the	the	DT
6745	6439	3	moment	moment	NN
6745	6439	4	it	-PRON-	PRP
6745	6439	5	is	be	VBZ
6745	6439	6	taken	take	VBN
6745	6439	7	from	from	IN
6745	6439	8	the	the	DT
6745	6439	9	oven	oven	NN
6745	6439	10	.	.	.
6745	6440	1	Omelet	Omelet	NNP
6745	6440	2	Soufflé	Soufflé	NNP
6745	6440	3	à	à	NNP
6745	6440	4	la	la	NNP
6745	6440	5	Poêle	Poêle	NNP
6745	6440	6	.	.	.
6745	6441	1	The	the	DT
6745	6441	2	whites	white	NNS
6745	6441	3	of	of	IN
6745	6441	4	eight	eight	CD
6745	6441	5	and	and	CC
6745	6441	6	yolks	yolk	NNS
6745	6441	7	of	of	IN
6745	6441	8	four	four	CD
6745	6441	9	eggs	egg	NNS
6745	6441	10	,	,	,
6745	6441	11	two	two	CD
6745	6441	12	table	table	NN
6745	6441	13	-	-	HYPH
6745	6441	14	spoonfuls	spoonful	NNS
6745	6441	15	of	of	IN
6745	6441	16	sugar	sugar	NN
6745	6441	17	,	,	,
6745	6441	18	a	a	DT
6745	6441	19	speck	speck	NN
6745	6441	20	of	of	IN
6745	6441	21	salt	salt	NN
6745	6441	22	,	,	,
6745	6441	23	two	two	CD
6745	6441	24	table	table	NN
6745	6441	25	-	-	HYPH
6745	6441	26	spoonfuls	spoonful	NNS
6745	6441	27	of	of	IN
6745	6441	28	butter	butter	NN
6745	6441	29	,	,	,
6745	6441	30	half	half	PDT
6745	6441	31	a	a	DT
6745	6441	32	teaspoonful	teaspoonful	NN
6745	6441	33	of	of	IN
6745	6441	34	any	any	DT
6745	6441	35	kind	kind	NN
6745	6441	36	of	of	IN
6745	6441	37	flavor	flavor	NN
6745	6441	38	.	.	.
6745	6442	1	Beat	beat	VB
6745	6442	2	the	the	DT
6745	6442	3	yolks	yolk	NNS
6745	6442	4	of	of	IN
6745	6442	5	the	the	DT
6745	6442	6	eggs	egg	NNS
6745	6442	7	,	,	,
6745	6442	8	the	the	DT
6745	6442	9	sugar	sugar	NN
6745	6442	10	,	,	,
6745	6442	11	salt	salt	NN
6745	6442	12	and	and	CC
6745	6442	13	flavor	flavor	NN
6745	6442	14	together	together	RB
6745	6442	15	.	.	.
6745	6443	1	Beat	beat	VB
6745	6443	2	the	the	DT
6745	6443	3	whites	white	NNS
6745	6443	4	to	to	IN
6745	6443	5	a	a	DT
6745	6443	6	stiff	stiff	JJ
6745	6443	7	froth	froth	NN
6745	6443	8	.	.	.
6745	6444	1	Stir	stir	VB
6745	6444	2	this	this	DT
6745	6444	3	in	in	RP
6745	6444	4	with	with	IN
6745	6444	5	the	the	DT
6745	6444	6	beaten	beaten	JJ
6745	6444	7	yolks	yolk	NNS
6745	6444	8	.	.	.
6745	6445	1	Have	have	VBP
6745	6445	2	a	a	DT
6745	6445	3	large	large	JJ
6745	6445	4	omelet	omelet	NN
6745	6445	5	pan	pan	NN
6745	6445	6	very	very	RB
6745	6445	7	hot	hot	JJ
6745	6445	8	.	.	.
6745	6446	1	Put	put	VB
6745	6446	2	one	one	CD
6745	6446	3	table	table	NN
6745	6446	4	-	-	HYPH
6745	6446	5	spoonful	spoonful	JJ
6745	6446	6	of	of	IN
6745	6446	7	butter	butter	NN
6745	6446	8	in	in	IN
6745	6446	9	this	this	DT
6745	6446	10	,	,	,
6745	6446	11	and	and	CC
6745	6446	12	pour	pour	VB
6745	6446	13	in	in	IN
6745	6446	14	half	half	PDT
6745	6446	15	the	the	DT
6745	6446	16	mixture	mixture	NN
6745	6446	17	.	.	.
6745	6447	1	Shake	shake	VB
6745	6447	2	rapidly	rapidly	RB
6745	6447	3	for	for	IN
6745	6447	4	a	a	DT
6745	6447	5	minute	minute	NN
6745	6447	6	;	;	:
6745	6447	7	then	then	RB
6745	6447	8	fold	fold	VB
6745	6447	9	,	,	,
6745	6447	10	and	and	CC
6745	6447	11	turn	turn	VB
6745	6447	12	on	on	RP
6745	6447	13	a	a	DT
6745	6447	14	hot	hot	JJ
6745	6447	15	dish	dish	NN
6745	6447	16	.	.	.
6745	6448	1	Put	put	VB
6745	6448	2	the	the	DT
6745	6448	3	remainder	remainder	NN
6745	6448	4	of	of	IN
6745	6448	5	the	the	DT
6745	6448	6	butter	butter	NN
6745	6448	7	and	and	CC
6745	6448	8	mixture	mixture	NN
6745	6448	9	in	in	IN
6745	6448	10	the	the	DT
6745	6448	11	pan	pan	NN
6745	6448	12	,	,	,
6745	6448	13	and	and	CC
6745	6448	14	proceed	proceed	VB
6745	6448	15	as	as	IN
6745	6448	16	before	before	RB
6745	6448	17	.	.	.
6745	6449	1	Turn	turn	VB
6745	6449	2	this	this	DT
6745	6449	3	omelet	omelet	NN
6745	6449	4	on	on	IN
6745	6449	5	the	the	DT
6745	6449	6	dish	dish	NN
6745	6449	7	by	by	IN
6745	6449	8	the	the	DT
6745	6449	9	side	side	NN
6745	6449	10	of	of	IN
6745	6449	11	the	the	DT
6745	6449	12	other	other	JJ
6745	6449	13	.	.	.
6745	6450	1	Dredge	Dredge	NNP
6745	6450	2	lightly	lightly	RB
6745	6450	3	with	with	IN
6745	6450	4	sugar	sugar	NN
6745	6450	5	,	,	,
6745	6450	6	and	and	CC
6745	6450	7	place	place	NN
6745	6450	8	in	in	IN
6745	6450	9	the	the	DT
6745	6450	10	oven	oven	NN
6745	6450	11	for	for	IN
6745	6450	12	eight	eight	CD
6745	6450	13	minutes	minute	NNS
6745	6450	14	.	.	.
6745	6451	1	Serve	serve	VB
6745	6451	2	the	the	DT
6745	6451	3	moment	moment	NN
6745	6451	4	it	-PRON-	PRP
6745	6451	5	comes	come	VBZ
6745	6451	6	from	from	IN
6745	6451	7	the	the	DT
6745	6451	8	oven	oven	NN
6745	6451	9	.	.	.
6745	6452	1	Charlotte	Charlotte	NNP
6745	6452	2	Russe	Russe	NNP
6745	6452	3	.	.	.
6745	6453	1	Ten	ten	CD
6745	6453	2	eggs	egg	NNS
6745	6453	3	,	,	,
6745	6453	4	one	one	CD
6745	6453	5	cupful	cupful	NN
6745	6453	6	of	of	IN
6745	6453	7	sugar	sugar	NN
6745	6453	8	,	,	,
6745	6453	9	four	four	CD
6745	6453	10	table	table	NN
6745	6453	11	-	-	HYPH
6745	6453	12	spoonfuls	spoonful	NNS
6745	6453	13	of	of	IN
6745	6453	14	wine	wine	NN
6745	6453	15	,	,	,
6745	6453	16	one	one	CD
6745	6453	17	of	of	IN
6745	6453	18	vanilla	vanilla	NN
6745	6453	19	extract	extract	NN
6745	6453	20	,	,	,
6745	6453	21	a	a	DT
6745	6453	22	package	package	NN
6745	6453	23	of	of	IN
6745	6453	24	gelatine	gelatine	NN
6745	6453	25	,	,	,
6745	6453	26	one	one	CD
6745	6453	27	and	and	CC
6745	6453	28	a	a	DT
6745	6453	29	half	half	NN
6745	6453	30	cupfuls	cupful	NNS
6745	6453	31	of	of	IN
6745	6453	32	milk	milk	NN
6745	6453	33	,	,	,
6745	6453	34	one	one	CD
6745	6453	35	pint	pint	NN
6745	6453	36	of	of	IN
6745	6453	37	cream	cream	NN
6745	6453	38	.	.	.
6745	6454	1	Soak	soak	VB
6745	6454	2	the	the	DT
6745	6454	3	gelatine	gelatine	NN
6745	6454	4	in	in	IN
6745	6454	5	half	half	PDT
6745	6454	6	a	a	DT
6745	6454	7	cupful	cupful	NN
6745	6454	8	of	of	IN
6745	6454	9	the	the	DT
6745	6454	10	milk	milk	NN
6745	6454	11	.	.	.
6745	6455	1	Beat	beat	VB
6745	6455	2	the	the	DT
6745	6455	3	yolks	yolk	NNS
6745	6455	4	of	of	IN
6745	6455	5	the	the	DT
6745	6455	6	eggs	egg	NNS
6745	6455	7	and	and	CC
6745	6455	8	the	the	DT
6745	6455	9	sugar	sugar	NN
6745	6455	10	together	together	RB
6745	6455	11	,	,	,
6745	6455	12	and	and	CC
6745	6455	13	put	put	VBD
6745	6455	14	in	in	RP
6745	6455	15	the	the	DT
6745	6455	16	double	double	JJ
6745	6455	17	boiler	boiler	NN
6745	6455	18	with	with	IN
6745	6455	19	the	the	DT
6745	6455	20	remaining	remain	VBG
6745	6455	21	milk	milk	NN
6745	6455	22	.	.	.
6745	6456	1	Stir	stir	VB
6745	6456	2	until	until	IN
6745	6456	3	the	the	DT
6745	6456	4	mixture	mixture	NN
6745	6456	5	begins	begin	VBZ
6745	6456	6	to	to	TO
6745	6456	7	thicken	thicken	VB
6745	6456	8	;	;	:
6745	6456	9	then	then	RB
6745	6456	10	add	add	VB
6745	6456	11	the	the	DT
6745	6456	12	gelatine	gelatine	NN
6745	6456	13	,	,	,
6745	6456	14	and	and	CC
6745	6456	15	strain	strain	VB
6745	6456	16	into	into	IN
6745	6456	17	a	a	DT
6745	6456	18	large	large	JJ
6745	6456	19	tin	tin	NN
6745	6456	20	basin	basin	NN
6745	6456	21	.	.	.
6745	6457	1	Place	place	VB
6745	6457	2	this	this	DT
6745	6457	3	in	in	IN
6745	6457	4	a	a	DT
6745	6457	5	pan	pan	NN
6745	6457	6	of	of	IN
6745	6457	7	ice	ice	NN
6745	6457	8	water	water	NN
6745	6457	9	,	,	,
6745	6457	10	and	and	CC
6745	6457	11	when	when	WRB
6745	6457	12	it	-PRON-	PRP
6745	6457	13	begins	begin	VBZ
6745	6457	14	to	to	TO
6745	6457	15	cool	cool	VB
6745	6457	16	,	,	,
6745	6457	17	add	add	VB
6745	6457	18	the	the	DT
6745	6457	19	whites	white	NNS
6745	6457	20	of	of	IN
6745	6457	21	the	the	DT
6745	6457	22	eggs	egg	NNS
6745	6457	23	,	,	,
6745	6457	24	well	well	RB
6745	6457	25	beaten	beat	VBN
6745	6457	26	,	,	,
6745	6457	27	the	the	DT
6745	6457	28	wine	wine	NN
6745	6457	29	and	and	CC
6745	6457	30	flavor	flavor	NN
6745	6457	31	,	,	,
6745	6457	32	and	and	CC
6745	6457	33	the	the	DT
6745	6457	34	whipped	whip	VBN
6745	6457	35	cream	cream	NN
6745	6457	36	.	.	.
6745	6458	1	Mix	mix	VB
6745	6458	2	thoroughly	thoroughly	RB
6745	6458	3	,	,	,
6745	6458	4	and	and	CC
6745	6458	5	pour	pour	VB
6745	6458	6	into	into	IN
6745	6458	7	moulds	mould	NNS
6745	6458	8	that	that	WDT
6745	6458	9	have	have	VBP
6745	6458	10	been	be	VBN
6745	6458	11	lined	line	VBN
6745	6458	12	with	with	IN
6745	6458	13	sponge	sponge	JJ
6745	6458	14	cake	cake	NN
6745	6458	15	.	.	.
6745	6459	1	Set	Set	VBN
6745	6459	2	away	away	RB
6745	6459	3	to	to	IN
6745	6459	4	harden	harden	NNP
6745	6459	5	.	.	.
6745	6460	1	With	with	IN
6745	6460	2	the	the	DT
6745	6460	3	quantities	quantity	NNS
6745	6460	4	given	give	VBN
6745	6460	5	two	two	CD
6745	6460	6	quart	quart	JJ
6745	6460	7	moulds	mould	NNS
6745	6460	8	can	can	MD
6745	6460	9	be	be	VB
6745	6460	10	filled	fill	VBN
6745	6460	11	.	.	.
6745	6461	1	The	the	DT
6745	6461	2	lining	lining	NN
6745	6461	3	may	may	MD
6745	6461	4	be	be	VB
6745	6461	5	one	one	CD
6745	6461	6	piece	piece	NN
6745	6461	7	of	of	IN
6745	6461	8	sponge	sponge	JJ
6745	6461	9	cake	cake	NN
6745	6461	10	,	,	,
6745	6461	11	or	or	CC
6745	6461	12	strips	strip	NNS
6745	6461	13	of	of	IN
6745	6461	14	it	-PRON-	PRP
6745	6461	15	,	,	,
6745	6461	16	or	or	CC
6745	6461	17	lady	lady	NN
6745	6461	18	-	-	HYPH
6745	6461	19	fingers	finger	NNS
6745	6461	20	.	.	.
6745	6462	1	The	the	DT
6745	6462	2	wine	wine	NN
6745	6462	3	may	may	MD
6745	6462	4	be	be	VB
6745	6462	5	omitted	omit	VBN
6745	6462	6	.	.	.
6745	6463	1	Charlotte	Charlotte	NNP
6745	6463	2	Russe	Russe	NNP
6745	6463	3	,	,	,
6745	6463	4	No	no	UH
6745	6463	5	.	.	.
6745	6464	1	2	2	LS
6745	6464	2	.	.	.
6745	6465	1	One	one	CD
6745	6465	2	pint	pint	NN
6745	6465	3	of	of	IN
6745	6465	4	_	_	NNP
6745	6465	5	rich	rich	JJ
6745	6465	6	_	_	NNP
6745	6465	7	cream	cream	NN
6745	6465	8	,	,	,
6745	6465	9	one	one	CD
6745	6465	10	teaspoonful	teaspoonful	NN
6745	6465	11	of	of	IN
6745	6465	12	vanilla	vanilla	NN
6745	6465	13	flavor	flavor	NN
6745	6465	14	,	,	,
6745	6465	15	one-	one-	XX
6745	6465	16	third	third	NN
6745	6465	17	of	of	IN
6745	6465	18	a	a	DT
6745	6465	19	cupful	cupful	NN
6745	6465	20	of	of	IN
6745	6465	21	sugar	sugar	NN
6745	6465	22	.	.	.
6745	6466	1	Mix	mix	VB
6745	6466	2	all	all	RB
6745	6466	3	together	together	RB
6745	6466	4	in	in	IN
6745	6466	5	a	a	DT
6745	6466	6	tin	tin	JJ
6745	6466	7	pail	pail	NN
6745	6466	8	and	and	CC
6745	6466	9	place	place	NN
6745	6466	10	in	in	IN
6745	6466	11	a	a	DT
6745	6466	12	basin	basin	NN
6745	6466	13	of	of	IN
6745	6466	14	ice	ice	NN
6745	6466	15	water	water	NN
6745	6466	16	.	.	.
6745	6467	1	Whip	whip	VB
6745	6467	2	the	the	DT
6745	6467	3	cream	cream	NN
6745	6467	4	to	to	IN
6745	6467	5	a	a	DT
6745	6467	6	stiff	stiff	JJ
6745	6467	7	froth	froth	NN
6745	6467	8	,	,	,
6745	6467	9	and	and	CC
6745	6467	10	skim	skim	NNP
6745	6467	11	,	,	,
6745	6467	12	into	into	IN
6745	6467	13	a	a	DT
6745	6467	14	colander	colander	NN
6745	6467	15	.	.	.
6745	6468	1	When	when	WRB
6745	6468	2	nearly	nearly	RB
6745	6468	3	whipped	whip	VBN
6745	6468	4	,	,	,
6745	6468	5	return	return	VB
6745	6468	6	to	to	IN
6745	6468	7	the	the	DT
6745	6468	8	pail	pail	NN
6745	6468	9	that	that	WDT
6745	6468	10	which	which	WDT
6745	6468	11	has	have	VBZ
6745	6468	12	drained	drain	VBN
6745	6468	13	through	through	IN
6745	6468	14	the	the	DT
6745	6468	15	colander	colander	NN
6745	6468	16	,	,	,
6745	6468	17	and	and	CC
6745	6468	18	whip	whip	VB
6745	6468	19	it	-PRON-	PRP
6745	6468	20	again	again	RB
6745	6468	21	.	.	.
6745	6469	1	Have	have	VBP
6745	6469	2	a	a	DT
6745	6469	3	quart	quart	NN
6745	6469	4	mould	mould	NN
6745	6469	5	lined	line	VBN
6745	6469	6	with	with	IN
6745	6469	7	stale	stale	JJ
6745	6469	8	sponge	sponge	JJ
6745	6469	9	cake	cake	NN
6745	6469	10	.	.	.
6745	6470	1	Fill	fill	VB
6745	6470	2	it	-PRON-	PRP
6745	6470	3	with	with	IN
6745	6470	4	whipped	whip	VBN
6745	6470	5	cream	cream	NN
6745	6470	6	and	and	CC
6745	6470	7	set	set	VBD
6745	6470	8	in	in	IN
6745	6470	9	the	the	DT
6745	6470	10	ice	ice	NN
6745	6470	11	chest	chest	NN
6745	6470	12	for	for	IN
6745	6470	13	an	an	DT
6745	6470	14	hour	hour	NN
6745	6470	15	or	or	CC
6745	6470	16	two	two	CD
6745	6470	17	.	.	.
6745	6471	1	Apple	Apple	NNP
6745	6471	2	Charlotte	Charlotte	NNP
6745	6471	3	.	.	.
6745	6472	1	One	one	CD
6745	6472	2	scant	scant	JJ
6745	6472	3	pint	pint	NN
6745	6472	4	of	of	IN
6745	6472	5	apples	apple	NNS
6745	6472	6	,	,	,
6745	6472	7	steamed	steamed	JJ
6745	6472	8	,	,	,
6745	6472	9	and	and	CC
6745	6472	10	rubbed	rub	VBD
6745	6472	11	through	through	IN
6745	6472	12	a	a	DT
6745	6472	13	sieve	sieve	NN
6745	6472	14	;	;	,
6745	6472	15	one-	one-	JJ
6745	6472	16	third	third	NN
6745	6472	17	of	of	IN
6745	6472	18	a	a	DT
6745	6472	19	box	box	NN
6745	6472	20	of	of	IN
6745	6472	21	gelatine	gelatine	NN
6745	6472	22	,	,	,
6745	6472	23	soaked	soak	VBD
6745	6472	24	an	an	DT
6745	6472	25	hour	hour	NN
6745	6472	26	in	in	IN
6745	6472	27	one	one	CD
6745	6472	28	-	-	HYPH
6745	6472	29	third	third	NN
6745	6472	30	of	of	IN
6745	6472	31	a	a	DT
6745	6472	32	cupful	cupful	NN
6745	6472	33	of	of	IN
6745	6472	34	cold	cold	JJ
6745	6472	35	water	water	NN
6745	6472	36	;	;	:
6745	6472	37	one	one	CD
6745	6472	38	cupful	cupful	NN
6745	6472	39	of	of	IN
6745	6472	40	sugar	sugar	NN
6745	6472	41	,	,	,
6745	6472	42	the	the	DT
6745	6472	43	juice	juice	NN
6745	6472	44	of	of	IN
6745	6472	45	a	a	DT
6745	6472	46	large	large	JJ
6745	6472	47	lemon	lemon	NN
6745	6472	48	,	,	,
6745	6472	49	the	the	DT
6745	6472	50	whites	white	NNS
6745	6472	51	of	of	IN
6745	6472	52	three	three	CD
6745	6472	53	eggs	egg	NNS
6745	6472	54	.	.	.
6745	6473	1	Pour	pour	VB
6745	6473	2	half	half	PDT
6745	6473	3	a	a	DT
6745	6473	4	cupful	cupful	NN
6745	6473	5	of	of	IN
6745	6473	6	boiling	boil	VBG
6745	6473	7	water	water	NN
6745	6473	8	upon	upon	IN
6745	6473	9	the	the	DT
6745	6473	10	gelatine	gelatine	NN
6745	6473	11	,	,	,
6745	6473	12	stir	stir	VB
6745	6473	13	until	until	IN
6745	6473	14	thoroughly	thoroughly	RB
6745	6473	15	dissolved	dissolve	VBN
6745	6473	16	,	,	,
6745	6473	17	and	and	CC
6745	6473	18	pour	pour	VB
6745	6473	19	upon	upon	IN
6745	6473	20	the	the	DT
6745	6473	21	apple	apple	NN
6745	6473	22	;	;	:
6745	6473	23	then	then	RB
6745	6473	24	add	add	VB
6745	6473	25	the	the	DT
6745	6473	26	sugar	sugar	NN
6745	6473	27	and	and	CC
6745	6473	28	lemon	lemon	NN
6745	6473	29	juice	juice	NN
6745	6473	30	.	.	.
6745	6474	1	Place	place	NN
6745	6474	2	in	in	IN
6745	6474	3	a	a	DT
6745	6474	4	basin	basin	NN
6745	6474	5	of	of	IN
6745	6474	6	ice	ice	NN
6745	6474	7	water	water	NN
6745	6474	8	,	,	,
6745	6474	9	and	and	CC
6745	6474	10	beat	beat	VBD
6745	6474	11	until	until	IN
6745	6474	12	it	-PRON-	PRP
6745	6474	13	begins	begin	VBZ
6745	6474	14	to	to	TO
6745	6474	15	thicken	thicken	VB
6745	6474	16	.	.	.
6745	6475	1	Add	add	VB
6745	6475	2	the	the	DT
6745	6475	3	whites	white	NNS
6745	6475	4	of	of	IN
6745	6475	5	the	the	DT
6745	6475	6	eggs	egg	NNS
6745	6475	7	,	,	,
6745	6475	8	beaten	beat	VBN
6745	6475	9	to	to	IN
6745	6475	10	a	a	DT
6745	6475	11	stiff	stiff	JJ
6745	6475	12	froth	froth	NN
6745	6475	13	.	.	.
6745	6476	1	Pour	pour	VB
6745	6476	2	into	into	IN
6745	6476	3	a	a	DT
6745	6476	4	two	two	CD
6745	6476	5	-	-	HYPH
6745	6476	6	quart	quart	NN
6745	6476	7	mould	mould	NNP
6745	6476	8	,	,	,
6745	6476	9	which	which	WDT
6745	6476	10	has	have	VBZ
6745	6476	11	been	be	VBN
6745	6476	12	lined	line	VBN
6745	6476	13	with	with	IN
6745	6476	14	sponge	sponge	JJ
6745	6476	15	cake	cake	NN
6745	6476	16	,	,	,
6745	6476	17	and	and	CC
6745	6476	18	put	put	VBN
6745	6476	19	on	on	IN
6745	6476	20	ice	ice	NN
6745	6476	21	to	to	IN
6745	6476	22	harden	harden	NNP
6745	6476	23	.	.	.
6745	6477	1	Make	make	VB
6745	6477	2	a	a	DT
6745	6477	3	soft	soft	JJ
6745	6477	4	custard	custard	NN
6745	6477	5	of	of	IN
6745	6477	6	the	the	DT
6745	6477	7	yolks	yolk	NNS
6745	6477	8	of	of	IN
6745	6477	9	the	the	DT
6745	6477	10	eggs	egg	NNS
6745	6477	11	,	,	,
6745	6477	12	one	one	CD
6745	6477	13	pint	pint	NN
6745	6477	14	of	of	IN
6745	6477	15	milk	milk	NN
6745	6477	16	and	and	CC
6745	6477	17	three	three	CD
6745	6477	18	table	table	NN
6745	6477	19	-	-	HYPH
6745	6477	20	spoonfuls	spoonful	NNS
6745	6477	21	of	of	IN
6745	6477	22	sugar	sugar	NN
6745	6477	23	.	.	.
6745	6478	1	When	when	WRB
6745	6478	2	the	the	DT
6745	6478	3	charlotte	charlotte	NN
6745	6478	4	is	be	VBZ
6745	6478	5	turned	turn	VBN
6745	6478	6	out	out	RP
6745	6478	7	on	on	IN
6745	6478	8	a	a	DT
6745	6478	9	dish	dish	NN
6745	6478	10	,	,	,
6745	6478	11	pour	pour	VB
6745	6478	12	this	this	DT
6745	6478	13	around	around	RB
6745	6478	14	.	.	.
6745	6479	1	Calf	Calf	NNP
6745	6479	2	's	's	POS
6745	6479	3	Foot	Foot	NNP
6745	6479	4	Jelly	Jelly	NNP
6745	6479	5	.	.	.
6745	6480	1	Four	four	CD
6745	6480	2	calf	calf	NN
6745	6480	3	's	's	POS
6745	6480	4	feet	foot	NNS
6745	6480	5	,	,	,
6745	6480	6	six	six	CD
6745	6480	7	quarts	quart	NNS
6745	6480	8	of	of	IN
6745	6480	9	water	water	NN
6745	6480	10	,	,	,
6745	6480	11	the	the	DT
6745	6480	12	juice	juice	NN
6745	6480	13	of	of	IN
6745	6480	14	two	two	CD
6745	6480	15	lemons	lemon	NNS
6745	6480	16	and	and	CC
6745	6480	17	rind	rind	NN
6745	6480	18	of	of	IN
6745	6480	19	one	one	CD
6745	6480	20	,	,	,
6745	6480	21	two	two	CD
6745	6480	22	cloves	clove	NNS
6745	6480	23	,	,	,
6745	6480	24	a	a	DT
6745	6480	25	two	two	CD
6745	6480	26	-	-	HYPH
6745	6480	27	inch	inch	NN
6745	6480	28	piece	piece	NN
6745	6480	29	of	of	IN
6745	6480	30	stick	stick	NNP
6745	6480	31	cinnamon	cinnamon	NNP
6745	6480	32	,	,	,
6745	6480	33	two	two	CD
6745	6480	34	cupfuls	cupful	NNS
6745	6480	35	of	of	IN
6745	6480	36	sugar	sugar	NN
6745	6480	37	,	,	,
6745	6480	38	a	a	DT
6745	6480	39	pint	pint	NN
6745	6480	40	of	of	IN
6745	6480	41	wine	wine	NN
6745	6480	42	,	,	,
6745	6480	43	the	the	DT
6745	6480	44	whites	white	NNS
6745	6480	45	and	and	CC
6745	6480	46	shells	shell	NNS
6745	6480	47	of	of	IN
6745	6480	48	two	two	CD
6745	6480	49	eggs	egg	NNS
6745	6480	50	.	.	.
6745	6481	1	Wash	wash	VB
6745	6481	2	the	the	DT
6745	6481	3	feet	foot	NNS
6745	6481	4	very	very	RB
6745	6481	5	carefully	carefully	RB
6745	6481	6	and	and	CC
6745	6481	7	put	put	VBD
6745	6481	8	them	-PRON-	PRP
6745	6481	9	on	on	RP
6745	6481	10	with	with	IN
6745	6481	11	the	the	DT
6745	6481	12	cold	cold	JJ
6745	6481	13	water	water	NN
6745	6481	14	.	.	.
6745	6482	1	Boil	Boil	NNP
6745	6482	2	gently	gently	RB
6745	6482	3	until	until	IN
6745	6482	4	the	the	DT
6745	6482	5	water	water	NN
6745	6482	6	is	be	VBZ
6745	6482	7	reduced	reduce	VBN
6745	6482	8	to	to	IN
6745	6482	9	two	two	CD
6745	6482	10	quarts	quart	NNS
6745	6482	11	;	;	:
6745	6482	12	then	then	RB
6745	6482	13	strain	strain	VB
6745	6482	14	through	through	IN
6745	6482	15	a	a	DT
6745	6482	16	napkin	napkin	NN
6745	6482	17	,	,	,
6745	6482	18	and	and	CC
6745	6482	19	set	set	VBD
6745	6482	20	away	away	RB
6745	6482	21	to	to	IN
6745	6482	22	harden	harden	NNP
6745	6482	23	.	.	.
6745	6483	1	In	in	IN
6745	6483	2	the	the	DT
6745	6483	3	morning	morning	NN
6745	6483	4	scrape	scrape	NN
6745	6483	5	off	off	IN
6745	6483	6	all	all	PDT
6745	6483	7	the	the	DT
6745	6483	8	fat	fat	NN
6745	6483	9	and	and	CC
6745	6483	10	wipe	wipe	VB
6745	6483	11	the	the	DT
6745	6483	12	jelly	jelly	NN
6745	6483	13	with	with	IN
6745	6483	14	a	a	DT
6745	6483	15	clean	clean	JJ
6745	6483	16	towel	towel	NN
6745	6483	17	.	.	.
6745	6484	1	Break	break	VB
6745	6484	2	it	-PRON-	PRP
6745	6484	3	up	up	RP
6745	6484	4	and	and	CC
6745	6484	5	put	put	VB
6745	6484	6	in	in	RP
6745	6484	7	a	a	DT
6745	6484	8	kettle	kettle	NN
6745	6484	9	with	with	IN
6745	6484	10	the	the	DT
6745	6484	11	other	other	JJ
6745	6484	12	ingredients	ingredient	NNS
6745	6484	13	,	,	,
6745	6484	14	having	have	VBG
6745	6484	15	first	first	RB
6745	6484	16	beaten	beat	VBN
6745	6484	17	the	the	DT
6745	6484	18	whites	white	NNS
6745	6484	19	of	of	IN
6745	6484	20	the	the	DT
6745	6484	21	eggs	egg	NNS
6745	6484	22	and	and	CC
6745	6484	23	the	the	DT
6745	6484	24	shells	shell	NNS
6745	6484	25	with	with	IN
6745	6484	26	half	half	PDT
6745	6484	27	a	a	DT
6745	6484	28	cupful	cupful	NN
6745	6484	29	of	of	IN
6745	6484	30	cold	cold	JJ
6745	6484	31	water	water	NN
6745	6484	32	.	.	.
6745	6485	1	Let	let	VB
6745	6485	2	the	the	DT
6745	6485	3	mixture	mixture	NN
6745	6485	4	come	come	VB
6745	6485	5	to	to	IN
6745	6485	6	a	a	DT
6745	6485	7	boil	boil	NN
6745	6485	8	slowly	slowly	RB
6745	6485	9	,	,	,
6745	6485	10	and	and	CC
6745	6485	11	set	set	VBD
6745	6485	12	back	back	RP
6745	6485	13	for	for	IN
6745	6485	14	twenty	twenty	CD
6745	6485	15	minutes	minute	NNS
6745	6485	16	where	where	WRB
6745	6485	17	it	-PRON-	PRP
6745	6485	18	will	will	MD
6745	6485	19	keep	keep	VB
6745	6485	20	at	at	IN
6745	6485	21	the	the	DT
6745	6485	22	boiling	boiling	NN
6745	6485	23	point	point	NN
6745	6485	24	.	.	.
6745	6486	1	Strain	strain	VB
6745	6486	2	through	through	IN
6745	6486	3	a	a	DT
6745	6486	4	napkin	napkin	NN
6745	6486	5	,	,	,
6745	6486	6	mould	mould	NNP
6745	6486	7	,	,	,
6745	6486	8	and	and	CC
6745	6486	9	set	set	VB
6745	6486	10	away	away	RB
6745	6486	11	to	to	IN
6745	6486	12	harden	harden	NNP
6745	6486	13	.	.	.
6745	6487	1	Wine	Wine	NNP
6745	6487	2	Jelly	Jelly	NNP
6745	6487	3	.	.	.
6745	6488	1	One	one	CD
6745	6488	2	box	box	NN
6745	6488	3	of	of	IN
6745	6488	4	gelatine	gelatine	NN
6745	6488	5	,	,	,
6745	6488	6	half	half	PDT
6745	6488	7	a	a	DT
6745	6488	8	pint	pint	NN
6745	6488	9	of	of	IN
6745	6488	10	cold	cold	JJ
6745	6488	11	water	water	NN
6745	6488	12	,	,	,
6745	6488	13	a	a	DT
6745	6488	14	pint	pint	NN
6745	6488	15	and	and	CC
6745	6488	16	a	a	DT
6745	6488	17	half	half	NN
6745	6488	18	of	of	IN
6745	6488	19	boiling	boiling	NN
6745	6488	20	water	water	NN
6745	6488	21	,	,	,
6745	6488	22	one	one	CD
6745	6488	23	pint	pint	NN
6745	6488	24	of	of	IN
6745	6488	25	sherry	sherry	NNP
6745	6488	26	,	,	,
6745	6488	27	one	one	CD
6745	6488	28	of	of	IN
6745	6488	29	sugar	sugar	NN
6745	6488	30	,	,	,
6745	6488	31	the	the	DT
6745	6488	32	juice	juice	NN
6745	6488	33	of	of	IN
6745	6488	34	a	a	DT
6745	6488	35	lemon	lemon	NN
6745	6488	36	.	.	.
6745	6489	1	Soak	soak	VB
6745	6489	2	the	the	DT
6745	6489	3	gelatine	gelatine	NN
6745	6489	4	two	two	CD
6745	6489	5	hours	hour	NNS
6745	6489	6	in	in	IN
6745	6489	7	the	the	DT
6745	6489	8	cold	cold	JJ
6745	6489	9	water	water	NN
6745	6489	10	.	.	.
6745	6490	1	Pour	pour	VB
6745	6490	2	the	the	DT
6745	6490	3	boiling	boiling	NN
6745	6490	4	water	water	NN
6745	6490	5	on	on	IN
6745	6490	6	it	-PRON-	PRP
6745	6490	7	,	,	,
6745	6490	8	and	and	CC
6745	6490	9	stir	stir	VB
6745	6490	10	until	until	IN
6745	6490	11	dissolved	dissolve	VBN
6745	6490	12	.	.	.
6745	6491	1	Add	add	VB
6745	6491	2	the	the	DT
6745	6491	3	lemon	lemon	NN
6745	6491	4	juice	juice	NN
6745	6491	5	,	,	,
6745	6491	6	sugar	sugar	NN
6745	6491	7	and	and	CC
6745	6491	8	wine	wine	NN
6745	6491	9	.	.	.
6745	6492	1	Strain	strain	VB
6745	6492	2	through	through	IN
6745	6492	3	a	a	DT
6745	6492	4	napkin	napkin	NN
6745	6492	5	,	,	,
6745	6492	6	turn	turn	VB
6745	6492	7	into	into	IN
6745	6492	8	moulds	mould	NNS
6745	6492	9	,	,	,
6745	6492	10	and	and	CC
6745	6492	11	,	,	,
6745	6492	12	when	when	WRB
6745	6492	13	cold	cold	JJ
6745	6492	14	,	,	,
6745	6492	15	place	place	NN
6745	6492	16	in	in	IN
6745	6492	17	the	the	DT
6745	6492	18	ice	ice	NN
6745	6492	19	chest	chest	NN
6745	6492	20	for	for	IN
6745	6492	21	six	six	CD
6745	6492	22	or	or	CC
6745	6492	23	eight	eight	CD
6745	6492	24	hours	hour	NNS
6745	6492	25	.	.	.
6745	6493	1	One	one	CD
6745	6493	2	good	good	JJ
6745	6493	3	way	way	NN
6745	6493	4	to	to	IN
6745	6493	5	mould	mould	VB
6745	6493	6	this	this	DT
6745	6493	7	jelly	jelly	NN
6745	6493	8	is	be	VBZ
6745	6493	9	to	to	TO
6745	6493	10	pour	pour	VB
6745	6493	11	some	some	DT
6745	6493	12	of	of	IN
6745	6493	13	it	-PRON-	PRP
6745	6493	14	into	into	IN
6745	6493	15	the	the	DT
6745	6493	16	mould	mould	NN
6745	6493	17	,	,	,
6745	6493	18	harden	harden	VB
6745	6493	19	it	-PRON-	PRP
6745	6493	20	a	a	DT
6745	6493	21	little	little	JJ
6745	6493	22	,	,	,
6745	6493	23	put	put	VBN
6745	6493	24	in	in	RP
6745	6493	25	a	a	DT
6745	6493	26	layer	layer	NN
6745	6493	27	of	of	IN
6745	6493	28	strawberries	strawberry	NNS
6745	6493	29	,	,	,
6745	6493	30	pour	pour	VBP
6745	6493	31	in	in	IN
6745	6493	32	jelly	jelly	NNP
6745	6493	33	to	to	TO
6745	6493	34	set	set	VB
6745	6493	35	them	-PRON-	PRP
6745	6493	36	,	,	,
6745	6493	37	and	and	CC
6745	6493	38	then	then	RB
6745	6493	39	enough	enough	JJ
6745	6493	40	to	to	TO
6745	6493	41	make	make	VB
6745	6493	42	another	another	DT
6745	6493	43	layer	layer	NN
6745	6493	44	,	,	,
6745	6493	45	then	then	RB
6745	6493	46	put	put	VB
6745	6493	47	in	in	RP
6745	6493	48	more	more	JJR
6745	6493	49	berries	berry	NNS
6745	6493	50	,	,	,
6745	6493	51	and	and	CC
6745	6493	52	a	a	DT
6745	6493	53	third	third	JJ
6745	6493	54	layer	layer	NN
6745	6493	55	of	of	IN
6745	6493	56	jelly	jelly	NNP
6745	6493	57	,	,	,
6745	6493	58	and	and	CC
6745	6493	59	so	so	RB
6745	6493	60	continue	continue	VB
6745	6493	61	,	,	,
6745	6493	62	until	until	IN
6745	6493	63	all	all	PDT
6745	6493	64	the	the	DT
6745	6493	65	jelly	jelly	NN
6745	6493	66	has	have	VBZ
6745	6493	67	been	be	VBN
6745	6493	68	used	use	VBN
6745	6493	69	.	.	.
6745	6494	1	Cider	cider	NN
6745	6494	2	Jelly	Jelly	NNP
6745	6494	3	.	.	.
6745	6495	1	A	a	DT
6745	6495	2	box	box	NN
6745	6495	3	of	of	IN
6745	6495	4	gelatine	gelatine	NN
6745	6495	5	,	,	,
6745	6495	6	one	one	CD
6745	6495	7	pint	pint	NN
6745	6495	8	of	of	IN
6745	6495	9	sugar	sugar	NN
6745	6495	10	,	,	,
6745	6495	11	a	a	DT
6745	6495	12	quart	quart	NN
6745	6495	13	and	and	CC
6745	6495	14	half	half	PDT
6745	6495	15	a	a	DT
6745	6495	16	pint	pint	NN
6745	6495	17	of	of	IN
6745	6495	18	cider	cider	NN
6745	6495	19	,	,	,
6745	6495	20	half	half	PDT
6745	6495	21	a	a	DT
6745	6495	22	pint	pint	NN
6745	6495	23	of	of	IN
6745	6495	24	cold	cold	JJ
6745	6495	25	water	water	NN
6745	6495	26	.	.	.
6745	6496	1	Soak	soak	VB
6745	6496	2	the	the	DT
6745	6496	3	gelatine	gelatine	NN
6745	6496	4	in	in	IN
6745	6496	5	the	the	DT
6745	6496	6	cold	cold	JJ
6745	6496	7	water	water	NN
6745	6496	8	for	for	IN
6745	6496	9	two	two	CD
6745	6496	10	hours	hour	NNS
6745	6496	11	.	.	.
6745	6497	1	Let	let	VB
6745	6497	2	the	the	DT
6745	6497	3	cider	cider	NN
6745	6497	4	come	come	VB
6745	6497	5	to	to	IN
6745	6497	6	a	a	DT
6745	6497	7	boil	boil	NN
6745	6497	8	,	,	,
6745	6497	9	and	and	CC
6745	6497	10	pour	pour	VB
6745	6497	11	it	-PRON-	PRP
6745	6497	12	on	on	IN
6745	6497	13	the	the	DT
6745	6497	14	gelatine	gelatine	NN
6745	6497	15	.	.	.
6745	6498	1	Add	add	VB
6745	6498	2	the	the	DT
6745	6498	3	sugar	sugar	NN
6745	6498	4	,	,	,
6745	6498	5	strain	strain	VB
6745	6498	6	through	through	IN
6745	6498	7	a	a	DT
6745	6498	8	napkin	napkin	NN
6745	6498	9	,	,	,
6745	6498	10	and	and	CC
6745	6498	11	turn	turn	VB
6745	6498	12	into	into	IN
6745	6498	13	moulds	mould	NNS
6745	6498	14	.	.	.
6745	6499	1	When	when	WRB
6745	6499	2	cold	cold	JJ
6745	6499	3	,	,	,
6745	6499	4	place	place	NN
6745	6499	5	in	in	IN
6745	6499	6	the	the	DT
6745	6499	7	refrigerator	refrigerator	NN
6745	6499	8	for	for	IN
6745	6499	9	six	six	CD
6745	6499	10	or	or	CC
6745	6499	11	eight	eight	CD
6745	6499	12	hours	hour	NNS
6745	6499	13	.	.	.
6745	6500	1	Lemon	Lemon	NNP
6745	6500	2	Jelly	Jelly	NNP
6745	6500	3	.	.	.
6745	6501	1	Two	two	CD
6745	6501	2	cupfuls	cupful	NNS
6745	6501	3	of	of	IN
6745	6501	4	sugar	sugar	NN
6745	6501	5	,	,	,
6745	6501	6	one	one	CD
6745	6501	7	of	of	IN
6745	6501	8	lemon	lemon	NN
6745	6501	9	juice	juice	NN
6745	6501	10	,	,	,
6745	6501	11	one	one	CD
6745	6501	12	quart	quart	NN
6745	6501	13	of	of	IN
6745	6501	14	boiling	boiling	NN
6745	6501	15	water	water	NN
6745	6501	16	,	,	,
6745	6501	17	one	one	CD
6745	6501	18	cupful	cupful	NN
6745	6501	19	of	of	IN
6745	6501	20	cold	cold	JJ
6745	6501	21	water	water	NN
6745	6501	22	,	,	,
6745	6501	23	a	a	DT
6745	6501	24	box	box	NN
6745	6501	25	of	of	IN
6745	6501	26	gelatine	gelatine	NN
6745	6501	27	.	.	.
6745	6502	1	Soak	soak	VB
6745	6502	2	the	the	DT
6745	6502	3	gelatine	gelatine	NN
6745	6502	4	in	in	IN
6745	6502	5	the	the	DT
6745	6502	6	cold	cold	JJ
6745	6502	7	water	water	NN
6745	6502	8	for	for	IN
6745	6502	9	two	two	CD
6745	6502	10	hours	hour	NNS
6745	6502	11	.	.	.
6745	6503	1	Pour	pour	VB
6745	6503	2	the	the	DT
6745	6503	3	boiling	boiling	NN
6745	6503	4	water	water	NN
6745	6503	5	on	on	IN
6745	6503	6	it	-PRON-	PRP
6745	6503	7	,	,	,
6745	6503	8	add	add	VB
6745	6503	9	the	the	DT
6745	6503	10	sugar	sugar	NN
6745	6503	11	and	and	CC
6745	6503	12	lemon	lemon	NN
6745	6503	13	juice	juice	NN
6745	6503	14	,	,	,
6745	6503	15	strain	strain	VB
6745	6503	16	through	through	IN
6745	6503	17	a	a	DT
6745	6503	18	napkin	napkin	NNP
6745	6503	19	,	,	,
6745	6503	20	mould	mould	NNP
6745	6503	21	and	and	CC
6745	6503	22	harden	harden	NNP
6745	6503	23	.	.	.
6745	6504	1	Orange	Orange	NNP
6745	6504	2	Jelly	Jelly	NNP
6745	6504	3	.	.	.
6745	6505	1	One	one	CD
6745	6505	2	box	box	NN
6745	6505	3	of	of	IN
6745	6505	4	gelatine	gelatine	NN
6745	6505	5	,	,	,
6745	6505	6	one	one	CD
6745	6505	7	pint	pint	NN
6745	6505	8	of	of	IN
6745	6505	9	orange	orange	NNP
6745	6505	10	juice	juice	NNP
6745	6505	11	,	,	,
6745	6505	12	the	the	DT
6745	6505	13	juice	juice	NN
6745	6505	14	of	of	IN
6745	6505	15	a	a	DT
6745	6505	16	lemon	lemon	NN
6745	6505	17	,	,	,
6745	6505	18	one	one	CD
6745	6505	19	pint	pint	NN
6745	6505	20	of	of	IN
6745	6505	21	sugar	sugar	NN
6745	6505	22	,	,	,
6745	6505	23	a	a	DT
6745	6505	24	pint	pint	NN
6745	6505	25	and	and	CC
6745	6505	26	a	a	DT
6745	6505	27	half	half	NN
6745	6505	28	of	of	IN
6745	6505	29	boiling	boiling	NN
6745	6505	30	water	water	NN
6745	6505	31	,	,	,
6745	6505	32	half	half	PDT
6745	6505	33	a	a	DT
6745	6505	34	pint	pint	NN
6745	6505	35	of	of	IN
6745	6505	36	cold	cold	JJ
6745	6505	37	water	water	NN
6745	6505	38	,	,	,
6745	6505	39	the	the	DT
6745	6505	40	white	white	NNP
6745	6505	41	and	and	CC
6745	6505	42	shell	shell	NNP
6745	6505	43	of	of	IN
6745	6505	44	an	an	DT
6745	6505	45	egg	egg	NN
6745	6505	46	.	.	.
6745	6506	1	Soak	soak	VB
6745	6506	2	the	the	DT
6745	6506	3	gelatine	gelatine	NN
6745	6506	4	as	as	IN
6745	6506	5	for	for	IN
6745	6506	6	the	the	DT
6745	6506	7	other	other	JJ
6745	6506	8	jellies	jelly	NNS
6745	6506	9	.	.	.
6745	6507	1	Add	add	VB
6745	6507	2	the	the	DT
6745	6507	3	boiling	boiling	NN
6745	6507	4	water	water	NN
6745	6507	5	,	,	,
6745	6507	6	sugar	sugar	NN
6745	6507	7	,	,	,
6745	6507	8	the	the	DT
6745	6507	9	fruit	fruit	NN
6745	6507	10	juice	juice	NN
6745	6507	11	,	,	,
6745	6507	12	and	and	CC
6745	6507	13	the	the	DT
6745	6507	14	white	white	NNP
6745	6507	15	and	and	CC
6745	6507	16	shell	shell	NN
6745	6507	17	of	of	IN
6745	6507	18	the	the	DT
6745	6507	19	egg	egg	NN
6745	6507	20	,	,	,
6745	6507	21	beaten	beat	VBN
6745	6507	22	with	with	IN
6745	6507	23	two	two	CD
6745	6507	24	table	table	NN
6745	6507	25	-	-	HYPH
6745	6507	26	spoonfuls	spoonful	NNS
6745	6507	27	of	of	IN
6745	6507	28	cold	cold	JJ
6745	6507	29	water	water	NN
6745	6507	30	.	.	.
6745	6508	1	Let	let	VB
6745	6508	2	the	the	DT
6745	6508	3	mixture	mixture	NN
6745	6508	4	come	come	VB
6745	6508	5	to	to	IN
6745	6508	6	a	a	DT
6745	6508	7	boil	boil	NN
6745	6508	8	,	,	,
6745	6508	9	and	and	CC
6745	6508	10	set	set	VBN
6745	6508	11	back	back	RP
6745	6508	12	for	for	IN
6745	6508	13	twenty	twenty	CD
6745	6508	14	minutes	minute	NNS
6745	6508	15	where	where	WRB
6745	6508	16	it	-PRON-	PRP
6745	6508	17	will	will	MD
6745	6508	18	keep	keep	VB
6745	6508	19	hot	hot	JJ
6745	6508	20	,	,	,
6745	6508	21	but	but	CC
6745	6508	22	will	will	MD
6745	6508	23	not	not	RB
6745	6508	24	boil	boil	VB
6745	6508	25	.	.	.
6745	6509	1	Strain	strain	VB
6745	6509	2	through	through	IN
6745	6509	3	a	a	DT
6745	6509	4	napkin	napkin	NN
6745	6509	5	.	.	.
6745	6510	1	A	a	DT
6745	6510	2	pretty	pretty	JJ
6745	6510	3	way	way	NN
6745	6510	4	to	to	IN
6745	6510	5	mould	mould	VB
6745	6510	6	this	this	DT
6745	6510	7	jelly	jelly	NN
6745	6510	8	is	be	VBZ
6745	6510	9	to	to	TO
6745	6510	10	fill	fill	VB
6745	6510	11	the	the	DT
6745	6510	12	mould	mould	NN
6745	6510	13	to	to	IN
6745	6510	14	the	the	DT
6745	6510	15	depth	depth	NN
6745	6510	16	of	of	IN
6745	6510	17	two	two	CD
6745	6510	18	inches	inch	NNS
6745	6510	19	with	with	IN
6745	6510	20	liquid	liquid	NN
6745	6510	21	jelly	jelly	NN
6745	6510	22	,	,	,
6745	6510	23	and	and	CC
6745	6510	24	,	,	,
6745	6510	25	when	when	WRB
6745	6510	26	this	this	DT
6745	6510	27	is	be	VBZ
6745	6510	28	hardened	harden	VBN
6745	6510	29	,	,	,
6745	6510	30	put	put	VBN
6745	6510	31	on	on	RP
6745	6510	32	a	a	DT
6745	6510	33	layer	layer	NN
6745	6510	34	of	of	IN
6745	6510	35	oranges	orange	NNS
6745	6510	36	,	,	,
6745	6510	37	divided	divide	VBN
6745	6510	38	into	into	IN
6745	6510	39	eighths	eighth	NNS
6745	6510	40	;	;	:
6745	6510	41	to	to	TO
6745	6510	42	pour	pour	VB
6745	6510	43	on	on	IN
6745	6510	44	a	a	DT
6745	6510	45	little	little	JJ
6745	6510	46	more	more	RBR
6745	6510	47	jelly	jelly	RB
6745	6510	48	,	,	,
6745	6510	49	to	to	TO
6745	6510	50	set	set	VB
6745	6510	51	the	the	DT
6745	6510	52	fruit	fruit	NN
6745	6510	53	,	,	,
6745	6510	54	and	and	CC
6745	6510	55	then	then	RB
6745	6510	56	fill	fill	VB
6745	6510	57	up	up	RP
6745	6510	58	with	with	IN
6745	6510	59	jelly	jelly	NNP
6745	6510	60	.	.	.
6745	6511	1	Keep	keep	VB
6745	6511	2	in	in	IN
6745	6511	3	the	the	DT
6745	6511	4	ice	ice	NN
6745	6511	5	chest	chest	NN
6745	6511	6	for	for	IN
6745	6511	7	six	six	CD
6745	6511	8	or	or	CC
6745	6511	9	eight	eight	CD
6745	6511	10	hours	hour	NNS
6745	6511	11	.	.	.
6745	6512	1	Currant	Currant	NNP
6745	6512	2	Jelly	Jelly	NNP
6745	6512	3	.	.	.
6745	6513	1	Make	make	VB
6745	6513	2	the	the	DT
6745	6513	3	same	same	JJ
6745	6513	4	as	as	IN
6745	6513	5	wine	wine	NN
6745	6513	6	jelly	jelly	RB
6745	6513	7	,	,	,
6745	6513	8	using	use	VBG
6745	6513	9	a	a	DT
6745	6513	10	pint	pint	NN
6745	6513	11	of	of	IN
6745	6513	12	currant	currant	NN
6745	6513	13	juice	juice	NN
6745	6513	14	instead	instead	RB
6745	6513	15	of	of	IN
6745	6513	16	wine	wine	NN
6745	6513	17	.	.	.
6745	6514	1	Strawberry	Strawberry	NNP
6745	6514	2	Jelly	Jelly	NNP
6745	6514	3	.	.	.
6745	6515	1	Three	three	CD
6745	6515	2	pints	pint	NNS
6745	6515	3	of	of	IN
6745	6515	4	ripe	ripe	JJ
6745	6515	5	strawberries	strawberry	NNS
6745	6515	6	,	,	,
6745	6515	7	a	a	DT
6745	6515	8	box	box	NN
6745	6515	9	of	of	IN
6745	6515	10	gelatine	gelatine	NN
6745	6515	11	,	,	,
6745	6515	12	a	a	DT
6745	6515	13	pint	pint	NN
6745	6515	14	of	of	IN
6745	6515	15	sugar	sugar	NN
6745	6515	16	,	,	,
6745	6515	17	one	one	CD
6745	6515	18	pint	pint	NN
6745	6515	19	of	of	IN
6745	6515	20	boiling	boil	VBG
6745	6515	21	water	water	NN
6745	6515	22	,	,	,
6745	6515	23	half	half	PDT
6745	6515	24	a	a	DT
6745	6515	25	pint	pint	NN
6745	6515	26	of	of	IN
6745	6515	27	cold	cold	JJ
6745	6515	28	water	water	NN
6745	6515	29	,	,	,
6745	6515	30	the	the	DT
6745	6515	31	juice	juice	NN
6745	6515	32	of	of	IN
6745	6515	33	a	a	DT
6745	6515	34	lemon	lemon	NN
6745	6515	35	.	.	.
6745	6516	1	Soak	soak	VB
6745	6516	2	the	the	DT
6745	6516	3	gelatine	gelatine	NN
6745	6516	4	for	for	IN
6745	6516	5	two	two	CD
6745	6516	6	hours	hour	NNS
6745	6516	7	in	in	IN
6745	6516	8	the	the	DT
6745	6516	9	cold	cold	JJ
6745	6516	10	water	water	NN
6745	6516	11	.	.	.
6745	6517	1	Mash	mash	VB
6745	6517	2	the	the	DT
6745	6517	3	berries	berry	NNS
6745	6517	4	with	with	IN
6745	6517	5	the	the	DT
6745	6517	6	sugar	sugar	NN
6745	6517	7	,	,	,
6745	6517	8	and	and	CC
6745	6517	9	let	let	VB
6745	6517	10	them	-PRON-	PRP
6745	6517	11	stand	stand	VB
6745	6517	12	two	two	CD
6745	6517	13	hours	hour	NNS
6745	6517	14	.	.	.
6745	6518	1	Pour	pour	VB
6745	6518	2	the	the	DT
6745	6518	3	boiling	boiling	NN
6745	6518	4	water	water	NN
6745	6518	5	on	on	IN
6745	6518	6	the	the	DT
6745	6518	7	fruit	fruit	NN
6745	6518	8	and	and	CC
6745	6518	9	sugar	sugar	NN
6745	6518	10	.	.	.
6745	6519	1	Press	press	VB
6745	6519	2	the	the	DT
6745	6519	3	juice	juice	NN
6745	6519	4	from	from	IN
6745	6519	5	the	the	DT
6745	6519	6	strawberries	strawberry	NNS
6745	6519	7	and	and	CC
6745	6519	8	add	add	VB
6745	6519	9	it	-PRON-	PRP
6745	6519	10	and	and	CC
6745	6519	11	the	the	DT
6745	6519	12	lemon	lemon	NN
6745	6519	13	juice	juice	NN
6745	6519	14	to	to	IN
6745	6519	15	the	the	DT
6745	6519	16	dissolved	dissolved	JJ
6745	6519	17	gelatine	gelatine	NN
6745	6519	18	.	.	.
6745	6520	1	Strain	strain	VB
6745	6520	2	through	through	IN
6745	6520	3	a	a	DT
6745	6520	4	napkin	napkin	NN
6745	6520	5	,	,	,
6745	6520	6	pour	pour	VBP
6745	6520	7	into	into	IN
6745	6520	8	moulds	mould	NNS
6745	6520	9	,	,	,
6745	6520	10	and	and	CC
6745	6520	11	harden	harden	NNS
6745	6520	12	.	.	.
6745	6521	1	Raspberry	Raspberry	NNP
6745	6521	2	jelly	jelly	NNP
6745	6521	3	is	be	VBZ
6745	6521	4	made	make	VBN
6745	6521	5	in	in	IN
6745	6521	6	the	the	DT
6745	6521	7	same	same	JJ
6745	6521	8	way	way	NN
6745	6521	9	.	.	.
6745	6522	1	Pineapple	Pineapple	NNP
6745	6522	2	Jelly	Jelly	NNP
6745	6522	3	.	.	.
6745	6523	1	A	a	DT
6745	6523	2	pint	pint	NN
6745	6523	3	-	-	HYPH
6745	6523	4	and	and	CC
6745	6523	5	-	-	HYPH
6745	6523	6	a	a	DT
6745	6523	7	-	-	HYPH
6745	6523	8	half	half	NN
6745	6523	9	can	can	NN
6745	6523	10	of	of	IN
6745	6523	11	pineapple	pineapple	NN
6745	6523	12	,	,	,
6745	6523	13	a	a	DT
6745	6523	14	scant	scant	JJ
6745	6523	15	pint	pint	NN
6745	6523	16	of	of	IN
6745	6523	17	sugar	sugar	NN
6745	6523	18	,	,	,
6745	6523	19	the	the	DT
6745	6523	20	white	white	NNP
6745	6523	21	and	and	CC
6745	6523	22	shell	shell	NNP
6745	6523	23	of	of	IN
6745	6523	24	an	an	DT
6745	6523	25	egg	egg	NN
6745	6523	26	,	,	,
6745	6523	27	a	a	DT
6745	6523	28	box	box	NN
6745	6523	29	of	of	IN
6745	6523	30	gelatine	gelatine	NN
6745	6523	31	,	,	,
6745	6523	32	the	the	DT
6745	6523	33	juice	juice	NN
6745	6523	34	of	of	IN
6745	6523	35	a	a	DT
6745	6523	36	lemon	lemon	NN
6745	6523	37	,	,	,
6745	6523	38	one	one	CD
6745	6523	39	quart	quart	NN
6745	6523	40	of	of	IN
6745	6523	41	boiling	boiling	NN
6745	6523	42	water	water	NN
6745	6523	43	,	,	,
6745	6523	44	half	half	PDT
6745	6523	45	a	a	DT
6745	6523	46	pint	pint	NN
6745	6523	47	of	of	IN
6745	6523	48	cold	cold	JJ
6745	6523	49	water	water	NN
6745	6523	50	.	.	.
6745	6524	1	Cut	cut	VB
6745	6524	2	the	the	DT
6745	6524	3	pineapple	pineapple	NN
6745	6524	4	in	in	IN
6745	6524	5	fine	fine	JJ
6745	6524	6	pieces	piece	NNS
6745	6524	7	,	,	,
6745	6524	8	put	put	VBN
6745	6524	9	with	with	IN
6745	6524	10	the	the	DT
6745	6524	11	boiling	boiling	NN
6745	6524	12	water	water	NN
6745	6524	13	and	and	CC
6745	6524	14	simmer	simmer	NN
6745	6524	15	gently	gently	RB
6745	6524	16	twenty	twenty	CD
6745	6524	17	minutes	minute	NNS
6745	6524	18	.	.	.
6745	6525	1	Soak	soak	VB
6745	6525	2	the	the	DT
6745	6525	3	gelatine	gelatine	NN
6745	6525	4	in	in	IN
6745	6525	5	the	the	DT
6745	6525	6	cold	cold	JJ
6745	6525	7	water	water	NN
6745	6525	8	for	for	IN
6745	6525	9	two	two	CD
6745	6525	10	hours	hour	NNS
6745	6525	11	.	.	.
6745	6526	1	Add	add	VB
6745	6526	2	it	-PRON-	PRP
6745	6526	3	,	,	,
6745	6526	4	the	the	DT
6745	6526	5	sugar	sugar	NN
6745	6526	6	,	,	,
6745	6526	7	lemon	lemon	NN
6745	6526	8	and	and	CC
6745	6526	9	pineapple	pineapple	NN
6745	6526	10	juice	juice	NN
6745	6526	11	,	,	,
6745	6526	12	and	and	CC
6745	6526	13	the	the	DT
6745	6526	14	white	white	NNP
6745	6526	15	and	and	CC
6745	6526	16	shell	shell	NN
6745	6526	17	of	of	IN
6745	6526	18	the	the	DT
6745	6526	19	egg	egg	NN
6745	6526	20	to	to	IN
6745	6526	21	the	the	DT
6745	6526	22	boiling	boiling	NN
6745	6526	23	mixture	mixture	NN
6745	6526	24	.	.	.
6745	6527	1	Let	let	VB
6745	6527	2	this	this	DT
6745	6527	3	boil	boil	VB
6745	6527	4	up	up	RP
6745	6527	5	once	once	RB
6745	6527	6	,	,	,
6745	6527	7	and	and	CC
6745	6527	8	set	set	VBN
6745	6527	9	back	back	RP
6745	6527	10	for	for	IN
6745	6527	11	twenty	twenty	CD
6745	6527	12	minutes	minute	NNS
6745	6527	13	where	where	WRB
6745	6527	14	it	-PRON-	PRP
6745	6527	15	will	will	MD
6745	6527	16	keep	keep	VB
6745	6527	17	hot	hot	JJ
6745	6527	18	,	,	,
6745	6527	19	but	but	CC
6745	6527	20	will	will	MD
6745	6527	21	not	not	RB
6745	6527	22	boil	boil	VB
6745	6527	23	.	.	.
6745	6528	1	Strain	strain	VB
6745	6528	2	through	through	IN
6745	6528	3	a	a	DT
6745	6528	4	napkin	napkin	NN
6745	6528	5	,	,	,
6745	6528	6	turn	turn	VB
6745	6528	7	into	into	IN
6745	6528	8	moulds	mould	NNS
6745	6528	9	and	and	CC
6745	6528	10	set	set	VBD
6745	6528	11	away	away	RB
6745	6528	12	to	to	IN
6745	6528	13	harden	harden	NNP
6745	6528	14	.	.	.
6745	6529	1	Coffee	coffee	NN
6745	6529	2	Jelly	Jelly	NNP
6745	6529	3	.	.	.
6745	6530	1	One	one	CD
6745	6530	2	pint	pint	NN
6745	6530	3	of	of	IN
6745	6530	4	sugar	sugar	NN
6745	6530	5	,	,	,
6745	6530	6	one	one	CD
6745	6530	7	of	of	IN
6745	6530	8	strong	strong	JJ
6745	6530	9	coffee	coffee	NN
6745	6530	10	,	,	,
6745	6530	11	a	a	DT
6745	6530	12	pint	pint	NN
6745	6530	13	and	and	CC
6745	6530	14	a	a	DT
6745	6530	15	half	half	NN
6745	6530	16	of	of	IN
6745	6530	17	boiling	boiling	NN
6745	6530	18	water	water	NN
6745	6530	19	,	,	,
6745	6530	20	half	half	PDT
6745	6530	21	a	a	DT
6745	6530	22	pint	pint	NN
6745	6530	23	of	of	IN
6745	6530	24	cold	cold	JJ
6745	6530	25	water	water	NN
6745	6530	26	,	,	,
6745	6530	27	a	a	DT
6745	6530	28	box	box	NN
6745	6530	29	of	of	IN
6745	6530	30	gelatine	gelatine	NN
6745	6530	31	.	.	.
6745	6531	1	Soak	soak	VB
6745	6531	2	the	the	DT
6745	6531	3	gelatine	gelatine	NN
6745	6531	4	two	two	CD
6745	6531	5	hours	hour	NNS
6745	6531	6	in	in	IN
6745	6531	7	the	the	DT
6745	6531	8	cold	cold	JJ
6745	6531	9	water	water	NN
6745	6531	10	.	.	.
6745	6532	1	Pour	pour	VB
6745	6532	2	the	the	DT
6745	6532	3	boiling	boiling	NN
6745	6532	4	water	water	NN
6745	6532	5	on	on	IN
6745	6532	6	it	-PRON-	PRP
6745	6532	7	,	,	,
6745	6532	8	and	and	CC
6745	6532	9	when	when	WRB
6745	6532	10	it	-PRON-	PRP
6745	6532	11	is	be	VBZ
6745	6532	12	dissolved	dissolve	VBN
6745	6532	13	,	,	,
6745	6532	14	add	add	VB
6745	6532	15	the	the	DT
6745	6532	16	sugar	sugar	NN
6745	6532	17	and	and	CC
6745	6532	18	coffee	coffee	NN
6745	6532	19	.	.	.
6745	6533	1	Strain	strain	VB
6745	6533	2	,	,	,
6745	6533	3	turn	turn	VB
6745	6533	4	into	into	IN
6745	6533	5	moulds	mould	NNS
6745	6533	6	,	,	,
6745	6533	7	and	and	CC
6745	6533	8	set	set	VBD
6745	6533	9	away	away	RB
6745	6533	10	to	to	IN
6745	6533	11	harden	harden	NNP
6745	6533	12	.	.	.
6745	6534	1	This	this	DT
6745	6534	2	is	be	VBZ
6745	6534	3	to	to	TO
6745	6534	4	be	be	VB
6745	6534	5	served	serve	VBN
6745	6534	6	with	with	IN
6745	6534	7	sugar	sugar	NN
6745	6534	8	and	and	CC
6745	6534	9	cream	cream	NN
6745	6534	10	.	.	.
6745	6535	1	Soft	soft	JJ
6745	6535	2	Custard	Custard	NNP
6745	6535	3	.	.	.
6745	6536	1	One	one	CD
6745	6536	2	quart	quart	NN
6745	6536	3	of	of	IN
6745	6536	4	milk	milk	NN
6745	6536	5	,	,	,
6745	6536	6	one	one	CD
6745	6536	7	scant	scant	JJ
6745	6536	8	half	half	NN
6745	6536	9	teacupful	teacupful	JJ
6745	6536	10	of	of	IN
6745	6536	11	sugar	sugar	NN
6745	6536	12	,	,	,
6745	6536	13	half	half	PDT
6745	6536	14	a	a	DT
6745	6536	15	teaspoonful	teaspoonful	NN
6745	6536	16	of	of	IN
6745	6536	17	salt	salt	NN
6745	6536	18	,	,	,
6745	6536	19	the	the	DT
6745	6536	20	yolks	yolk	NNS
6745	6536	21	of	of	IN
6745	6536	22	eight	eight	CD
6745	6536	23	eggs	egg	NNS
6745	6536	24	and	and	CC
6745	6536	25	whites	white	NNS
6745	6536	26	of	of	IN
6745	6536	27	two	two	CD
6745	6536	28	,	,	,
6745	6536	29	one	one	CD
6745	6536	30	teaspoonful	teaspoonful	NN
6745	6536	31	of	of	IN
6745	6536	32	lemon	lemon	NN
6745	6536	33	or	or	CC
6745	6536	34	vanilla	vanilla	NN
6745	6536	35	flavor	flavor	NN
6745	6536	36	,	,	,
6745	6536	37	or	or	CC
6745	6536	38	half	half	NN
6745	6536	39	as	as	RB
6745	6536	40	much	much	JJ
6745	6536	41	of	of	IN
6745	6536	42	almond	almond	NN
6745	6536	43	.	.	.
6745	6537	1	Beat	beat	VB
6745	6537	2	the	the	DT
6745	6537	3	sugar	sugar	NN
6745	6537	4	and	and	CC
6745	6537	5	eggs	egg	NNS
6745	6537	6	together	together	RB
6745	6537	7	,	,	,
6745	6537	8	and	and	CC
6745	6537	9	add	add	VB
6745	6537	10	one	one	CD
6745	6537	11	cupful	cupful	NN
6745	6537	12	of	of	IN
6745	6537	13	milk	milk	NN
6745	6537	14	.	.	.
6745	6538	1	Let	let	VB
6745	6538	2	the	the	DT
6745	6538	3	remainder	remainder	NN
6745	6538	4	of	of	IN
6745	6538	5	the	the	DT
6745	6538	6	milk	milk	NN
6745	6538	7	come	come	VBN
6745	6538	8	to	to	IN
6745	6538	9	a	a	DT
6745	6538	10	boil	boil	NN
6745	6538	11	,	,	,
6745	6538	12	pour	pour	VB
6745	6538	13	it	-PRON-	PRP
6745	6538	14	on	on	IN
6745	6538	15	the	the	DT
6745	6538	16	beaten	beaten	NN
6745	6538	17	mixture	mixture	NN
6745	6538	18	,	,	,
6745	6538	19	and	and	CC
6745	6538	20	put	put	VBD
6745	6538	21	this	this	DT
6745	6538	22	on	on	IN
6745	6538	23	the	the	DT
6745	6538	24	fire	fire	NN
6745	6538	25	in	in	IN
6745	6538	26	the	the	DT
6745	6538	27	double	double	JJ
6745	6538	28	boiler	boiler	NN
6745	6538	29	.	.	.
6745	6539	1	Stir	stir	VB
6745	6539	2	until	until	IN
6745	6539	3	it	-PRON-	PRP
6745	6539	4	begins	begin	VBZ
6745	6539	5	to	to	TO
6745	6539	6	thicken	thicken	VB
6745	6539	7	,	,	,
6745	6539	8	which	which	WDT
6745	6539	9	will	will	MD
6745	6539	10	be	be	VB
6745	6539	11	in	in	IN
6745	6539	12	about	about	RB
6745	6539	13	five	five	CD
6745	6539	14	minutes	minute	NNS
6745	6539	15	,	,	,
6745	6539	16	when	when	WRB
6745	6539	17	add	add	VB
6745	6539	18	the	the	DT
6745	6539	19	salt	salt	NN
6745	6539	20	,	,	,
6745	6539	21	and	and	CC
6745	6539	22	set	set	VBD
6745	6539	23	away	away	RB
6745	6539	24	to	to	IN
6745	6539	25	cool	cool	JJ
6745	6539	26	.	.	.
6745	6540	1	When	when	WRB
6745	6540	2	cold	cold	JJ
6745	6540	3	,	,	,
6745	6540	4	add	add	VB
6745	6540	5	the	the	DT
6745	6540	6	flavor	flavor	NN
6745	6540	7	.	.	.
6745	6541	1	Serve	serve	VB
6745	6541	2	in	in	IN
6745	6541	3	custard	custard	JJ
6745	6541	4	glasses	glass	NNS
6745	6541	5	.	.	.
6745	6542	1	Soft	Soft	NNP
6745	6542	2	Caramel	Caramel	NNP
6745	6542	3	Custard	Custard	NNP
6745	6542	4	.	.	.
6745	6543	1	One	one	CD
6745	6543	2	quart	quart	NN
6745	6543	3	of	of	IN
6745	6543	4	milk	milk	NN
6745	6543	5	,	,	,
6745	6543	6	half	half	PDT
6745	6543	7	a	a	DT
6745	6543	8	cupful	cupful	NN
6745	6543	9	of	of	IN
6745	6543	10	sugar	sugar	NN
6745	6543	11	,	,	,
6745	6543	12	six	six	CD
6745	6543	13	eggs	egg	NNS
6745	6543	14	,	,	,
6745	6543	15	half	half	PDT
6745	6543	16	a	a	DT
6745	6543	17	teaspoonful	teaspoonful	NN
6745	6543	18	of	of	IN
6745	6543	19	salt	salt	NN
6745	6543	20	.	.	.
6745	6544	1	Put	put	VB
6745	6544	2	the	the	DT
6745	6544	3	milk	milk	NN
6745	6544	4	on	on	RP
6745	6544	5	to	to	TO
6745	6544	6	boil	boil	VB
6745	6544	7	,	,	,
6745	6544	8	reserving	reserve	VBG
6745	6544	9	a	a	DT
6745	6544	10	cupful	cupful	NN
6745	6544	11	.	.	.
6745	6545	1	Beat	beat	VB
6745	6545	2	the	the	DT
6745	6545	3	eggs	egg	NNS
6745	6545	4	,	,	,
6745	6545	5	and	and	CC
6745	6545	6	add	add	VB
6745	6545	7	the	the	DT
6745	6545	8	cold	cold	JJ
6745	6545	9	milk	milk	NN
6745	6545	10	to	to	IN
6745	6545	11	them	-PRON-	PRP
6745	6545	12	.	.	.
6745	6546	1	Stir	stir	VB
6745	6546	2	the	the	DT
6745	6546	3	sugar	sugar	NN
6745	6546	4	in	in	IN
6745	6546	5	a	a	DT
6745	6546	6	small	small	JJ
6745	6546	7	frying	frying	NN
6745	6546	8	-	-	HYPH
6745	6546	9	pan	pan	NN
6745	6546	10	until	until	IN
6745	6546	11	it	-PRON-	PRP
6745	6546	12	becomes	become	VBZ
6745	6546	13	liquid	liquid	JJ
6745	6546	14	and	and	CC
6745	6546	15	just	just	RB
6745	6546	16	begins	begin	VBZ
6745	6546	17	to	to	TO
6745	6546	18	smoke	smoke	VB
6745	6546	19	.	.	.
6745	6547	1	Stir	stir	VB
6745	6547	2	it	-PRON-	PRP
6745	6547	3	into	into	IN
6745	6547	4	the	the	DT
6745	6547	5	boiling	boiling	NN
6745	6547	6	milk	milk	NN
6745	6547	7	;	;	:
6745	6547	8	then	then	RB
6745	6547	9	add	add	VB
6745	6547	10	the	the	DT
6745	6547	11	beaten	beat	VBN
6745	6547	12	eggs	egg	NNS
6745	6547	13	and	and	CC
6745	6547	14	cold	cold	JJ
6745	6547	15	milk	milk	NN
6745	6547	16	,	,	,
6745	6547	17	and	and	CC
6745	6547	18	stir	stir	VB
6745	6547	19	constantly	constantly	RB
6745	6547	20	until	until	IN
6745	6547	21	the	the	DT
6745	6547	22	mixture	mixture	NN
6745	6547	23	begins	begin	VBZ
6745	6547	24	to	to	TO
6745	6547	25	thicken	thicken	VB
6745	6547	26	.	.	.
6745	6548	1	Set	Set	VBN
6745	6548	2	away	away	RB
6745	6548	3	to	to	IN
6745	6548	4	cool	cool	JJ
6745	6548	5	.	.	.
6745	6549	1	Serve	serve	VB
6745	6549	2	in	in	IN
6745	6549	3	glasses	glass	NNS
6745	6549	4	.	.	.
6745	6550	1	Chocolate	Chocolate	NNP
6745	6550	2	Whips	Whips	NNP
6745	6550	3	.	.	.
6745	6551	1	One	one	CD
6745	6551	2	quart	quart	NN
6745	6551	3	of	of	IN
6745	6551	4	milk	milk	NN
6745	6551	5	,	,	,
6745	6551	6	one	one	CD
6745	6551	7	(	(	-LRB-
6745	6551	8	ounce	ounce	NN
6745	6551	9	)	)	-RRB-
6745	6551	10	square	square	NN
6745	6551	11	of	of	IN
6745	6551	12	Baker	Baker	NNP
6745	6551	13	's	's	POS
6745	6551	14	chocolate	chocolate	NN
6745	6551	15	,	,	,
6745	6551	16	one	one	CD
6745	6551	17	generous	generous	JJ
6745	6551	18	half	half	NN
6745	6551	19	cupful	cupful	NN
6745	6551	20	of	of	IN
6745	6551	21	sugar	sugar	NN
6745	6551	22	,	,	,
6745	6551	23	six	six	CD
6745	6551	24	eggs	egg	NNS
6745	6551	25	,	,	,
6745	6551	26	a	a	DT
6745	6551	27	speck	speck	NN
6745	6551	28	of	of	IN
6745	6551	29	salt	salt	NN
6745	6551	30	.	.	.
6745	6552	1	Scrape	scrape	VB
6745	6552	2	the	the	DT
6745	6552	3	chocolate	chocolate	NN
6745	6552	4	fine	fine	NN
6745	6552	5	and	and	CC
6745	6552	6	put	put	VBD
6745	6552	7	it	-PRON-	PRP
6745	6552	8	in	in	IN
6745	6552	9	a	a	DT
6745	6552	10	small	small	JJ
6745	6552	11	frying	frying	NN
6745	6552	12	-	-	HYPH
6745	6552	13	pan	pan	NN
6745	6552	14	with	with	IN
6745	6552	15	two	two	CD
6745	6552	16	table-	table-	NN
6745	6552	17	spoonfuls	spoonful	NNS
6745	6552	18	of	of	IN
6745	6552	19	the	the	DT
6745	6552	20	sugar	sugar	NN
6745	6552	21	and	and	CC
6745	6552	22	one	one	CD
6745	6552	23	of	of	IN
6745	6552	24	boiling	boil	VBG
6745	6552	25	water	water	NN
6745	6552	26	.	.	.
6745	6553	1	When	when	WRB
6745	6553	2	dissolved	dissolve	VBN
6745	6553	3	,	,	,
6745	6553	4	add	add	VB
6745	6553	5	it	-PRON-	PRP
6745	6553	6	to	to	IN
6745	6553	7	a	a	DT
6745	6553	8	pint	pint	NN
6745	6553	9	and	and	CC
6745	6553	10	a	a	DT
6745	6553	11	half	half	NN
6745	6553	12	of	of	IN
6745	6553	13	the	the	DT
6745	6553	14	milk	milk	NN
6745	6553	15	,	,	,
6745	6553	16	which	which	WDT
6745	6553	17	should	should	MD
6745	6553	18	be	be	VB
6745	6553	19	hot	hot	JJ
6745	6553	20	in	in	IN
6745	6553	21	the	the	DT
6745	6553	22	double	double	JJ
6745	6553	23	boiler	boiler	NN
6745	6553	24	.	.	.
6745	6554	1	Beat	beat	VB
6745	6554	2	the	the	DT
6745	6554	3	eggs	egg	NNS
6745	6554	4	and	and	CC
6745	6554	5	the	the	DT
6745	6554	6	remainder	remainder	NN
6745	6554	7	of	of	IN
6745	6554	8	the	the	DT
6745	6554	9	sugar	sugar	NN
6745	6554	10	together	together	RB
6745	6554	11	,	,	,
6745	6554	12	add	add	VB
6745	6554	13	the	the	DT
6745	6554	14	cold	cold	JJ
6745	6554	15	milk	milk	NN
6745	6554	16	,	,	,
6745	6554	17	and	and	CC
6745	6554	18	stir	stir	VB
6745	6554	19	into	into	IN
6745	6554	20	the	the	DT
6745	6554	21	boiling	boiling	NN
6745	6554	22	milk	milk	NN
6745	6554	23	.	.	.
6745	6555	1	Stir	stir	VB
6745	6555	2	constantly	constantly	RB
6745	6555	3	until	until	IN
6745	6555	4	it	-PRON-	PRP
6745	6555	5	begins	begin	VBZ
6745	6555	6	to	to	TO
6745	6555	7	thicken	thicken	VB
6745	6555	8	.	.	.
6745	6556	1	Add	add	VB
6745	6556	2	the	the	DT
6745	6556	3	salt	salt	NN
6745	6556	4	,	,	,
6745	6556	5	and	and	CC
6745	6556	6	set	set	VBD
6745	6556	7	away	away	RB
6745	6556	8	to	to	IN
6745	6556	9	cool	cool	JJ
6745	6556	10	.	.	.
6745	6557	1	Season	season	NN
6745	6557	2	one	one	CD
6745	6557	3	pint	pint	NN
6745	6557	4	of	of	IN
6745	6557	5	cream	cream	NN
6745	6557	6	with	with	IN
6745	6557	7	two	two	CD
6745	6557	8	table	table	NN
6745	6557	9	-	-	HYPH
6745	6557	10	spoonfuls	spoonful	NNS
6745	6557	11	of	of	IN
6745	6557	12	sugar	sugar	NN
6745	6557	13	and	and	CC
6745	6557	14	half	half	PDT
6745	6557	15	a	a	DT
6745	6557	16	teaspoonful	teaspoonful	NN
6745	6557	17	of	of	IN
6745	6557	18	vanilla	vanilla	NN
6745	6557	19	extract	extract	NN
6745	6557	20	.	.	.
6745	6558	1	Whip	whip	NN
6745	6558	2	to	to	IN
6745	6558	3	a	a	DT
6745	6558	4	stiff	stiff	JJ
6745	6558	5	froth	froth	NN
6745	6558	6	.	.	.
6745	6559	1	When	when	WRB
6745	6559	2	the	the	DT
6745	6559	3	custard	custard	NN
6745	6559	4	is	be	VBZ
6745	6559	5	cold	cold	JJ
6745	6559	6	,	,	,
6745	6559	7	half	half	JJ
6745	6559	8	fill	fill	NN
6745	6559	9	glasses	glass	NNS
6745	6559	10	with	with	IN
6745	6559	11	it	-PRON-	PRP
6745	6559	12	,	,	,
6745	6559	13	and	and	CC
6745	6559	14	heap	heap	NN
6745	6559	15	whipped	whip	VBD
6745	6559	16	cream	cream	NN
6745	6559	17	upon	upon	IN
6745	6559	18	it	-PRON-	PRP
6745	6559	19	.	.	.
6745	6560	1	Or	or	CC
6745	6560	2	,	,	,
6745	6560	3	it	-PRON-	PRP
6745	6560	4	can	can	MD
6745	6560	5	be	be	VB
6745	6560	6	served	serve	VBN
6745	6560	7	in	in	IN
6745	6560	8	one	one	CD
6745	6560	9	large	large	JJ
6745	6560	10	dish	dish	NN
6745	6560	11	,	,	,
6745	6560	12	with	with	IN
6745	6560	13	the	the	DT
6745	6560	14	whipped	whip	VBN
6745	6560	15	cream	cream	NN
6745	6560	16	on	on	IN
6745	6560	17	top	top	NN
6745	6560	18	.	.	.
6745	6561	1	Kisses	Kisses	NNP
6745	6561	2	.	.	.
6745	6562	1	Beat	beat	VB
6745	6562	2	the	the	DT
6745	6562	3	whites	white	NNS
6745	6562	4	of	of	IN
6745	6562	5	six	six	CD
6745	6562	6	eggs	egg	NNS
6745	6562	7	to	to	IN
6745	6562	8	a	a	DT
6745	6562	9	stiff	stiff	JJ
6745	6562	10	froth	froth	NN
6745	6562	11	.	.	.
6745	6563	1	They	-PRON-	PRP
6745	6563	2	should	should	MD
6745	6563	3	be	be	VB
6745	6563	4	beaten	beat	VBN
6745	6563	5	until	until	IN
6745	6563	6	so	so	RB
6745	6563	7	light	light	JJ
6745	6563	8	and	and	CC
6745	6563	9	dry	dry	JJ
6745	6563	10	that	that	IN
6745	6563	11	they	-PRON-	PRP
6745	6563	12	begin	begin	VBP
6745	6563	13	to	to	TO
6745	6563	14	fly	fly	VB
6745	6563	15	off	off	IN
6745	6563	16	of	of	IN
6745	6563	17	the	the	DT
6745	6563	18	beater	beater	NN
6745	6563	19	.	.	.
6745	6564	1	Stir	stir	VB
6745	6564	2	in	in	IN
6745	6564	3	a	a	DT
6745	6564	4	cupful	cupful	NN
6745	6564	5	of	of	IN
6745	6564	6	powdered	powdered	JJ
6745	6564	7	sugar	sugar	NN
6745	6564	8	,	,	,
6745	6564	9	gently	gently	RB
6745	6564	10	and	and	CC
6745	6564	11	quickly	quickly	RB
6745	6564	12	.	.	.
6745	6565	1	Spread	Spread	VBN
6745	6565	2	paraffin	paraffin	NN
6745	6565	3	paper	paper	NN
6745	6565	4	over	over	IN
6745	6565	5	three	three	CD
6745	6565	6	boards	board	NNS
6745	6565	7	,	,	,
6745	6565	8	which	which	WDT
6745	6565	9	measure	measure	VBP
6745	6565	10	about	about	IN
6745	6565	11	nine	nine	CD
6745	6565	12	by	by	IN
6745	6565	13	twelve	twelve	CD
6745	6565	14	inches	inch	NNS
6745	6565	15	.	.	.
6745	6566	1	Drop	drop	VB
6745	6566	2	the	the	DT
6745	6566	3	mixture	mixture	NN
6745	6566	4	by	by	IN
6745	6566	5	spoonfuls	spoonful	NNS
6745	6566	6	on	on	IN
6745	6566	7	the	the	DT
6745	6566	8	boards	board	NNS
6745	6566	9	,	,	,
6745	6566	10	having	have	VBG
6745	6566	11	perhaps	perhaps	RB
6745	6566	12	a	a	DT
6745	6566	13	dozen	dozen	NN
6745	6566	14	on	on	IN
6745	6566	15	each	each	DT
6745	6566	16	one	one	NN
6745	6566	17	.	.	.
6745	6567	1	Dry	Dry	NNP
6745	6567	2	in	in	IN
6745	6567	3	a	a	DT
6745	6567	4	warm	warm	JJ
6745	6567	5	oven	oven	NN
6745	6567	6	for	for	IN
6745	6567	7	about	about	RB
6745	6567	8	three	three	CD
6745	6567	9	-	-	HYPH
6745	6567	10	quarters	quarter	NNS
6745	6567	11	of	of	IN
6745	6567	12	an	an	DT
6745	6567	13	hour	hour	NN
6745	6567	14	;	;	:
6745	6567	15	then	then	RB
6745	6567	16	brown	brown	VB
6745	6567	17	them	-PRON-	PRP
6745	6567	18	slightly	slightly	RB
6745	6567	19	.	.	.
6745	6568	1	Lift	lift	VB
6745	6568	2	from	from	IN
6745	6568	3	the	the	DT
6745	6568	4	paper	paper	NN
6745	6568	5	and	and	CC
6745	6568	6	stick	stick	VB
6745	6568	7	them	-PRON-	PRP
6745	6568	8	together	together	RB
6745	6568	9	at	at	IN
6745	6568	10	the	the	DT
6745	6568	11	base	base	NN
6745	6568	12	by	by	IN
6745	6568	13	twos	two	NNS
6745	6568	14	.	.	.
6745	6569	1	A	a	DT
6745	6569	2	dozen	dozen	NN
6745	6569	3	and	and	CC
6745	6569	4	a	a	DT
6745	6569	5	half	half	NN
6745	6569	6	can	can	MD
6745	6569	7	be	be	VB
6745	6569	8	made	make	VBN
6745	6569	9	from	from	IN
6745	6569	10	the	the	DT
6745	6569	11	quantities	quantity	NNS
6745	6569	12	given	give	VBN
6745	6569	13	.	.	.
6745	6570	1	Cream	Cream	NNP
6745	6570	2	Méringues	Méringues	NNP
6745	6570	3	.	.	.
6745	6571	1	These	these	DT
6745	6571	2	are	be	VBP
6745	6571	3	made	make	VBN
6745	6571	4	similar	similar	JJ
6745	6571	5	to	to	IN
6745	6571	6	kisses	kiss	NNS
6745	6571	7	,	,	,
6745	6571	8	but	but	CC
6745	6571	9	are	be	VBP
6745	6571	10	pat	pat	NN
6745	6571	11	on	on	IN
6745	6571	12	the	the	DT
6745	6571	13	paper	paper	NN
6745	6571	14	in	in	IN
6745	6571	15	oblong	oblong	NNP
6745	6571	16	shape	shape	NN
6745	6571	17	,	,	,
6745	6571	18	and	and	CC
6745	6571	19	dried	dry	VBD
6745	6571	20	two	two	CD
6745	6571	21	hours	hour	NNS
6745	6571	22	.	.	.
6745	6572	1	Take	take	VB
6745	6572	2	from	from	IN
6745	6572	3	the	the	DT
6745	6572	4	board	board	NN
6745	6572	5	and	and	CC
6745	6572	6	,	,	,
6745	6572	7	with	with	IN
6745	6572	8	a	a	DT
6745	6572	9	spoon	spoon	NN
6745	6572	10	,	,	,
6745	6572	11	remove	remove	VB
6745	6572	12	all	all	PDT
6745	6572	13	the	the	DT
6745	6572	14	soft	soft	JJ
6745	6572	15	part	part	NN
6745	6572	16	.	.	.
6745	6573	1	Season	season	VB
6745	6573	2	half	half	PDT
6745	6573	3	a	a	DT
6745	6573	4	pint	pint	NN
6745	6573	5	of	of	IN
6745	6573	6	rich	rich	JJ
6745	6573	7	cream	cream	NN
6745	6573	8	with	with	IN
6745	6573	9	a	a	DT
6745	6573	10	table	table	NN
6745	6573	11	-	-	HYPH
6745	6573	12	spoonful	spoonful	JJ
6745	6573	13	of	of	IN
6745	6573	14	sugar	sugar	NN
6745	6573	15	and	and	CC
6745	6573	16	one	one	CD
6745	6573	17	of	of	IN
6745	6573	18	wine	wine	NN
6745	6573	19	,	,	,
6745	6573	20	or	or	CC
6745	6573	21	a	a	DT
6745	6573	22	speck	speck	NN
6745	6573	23	of	of	IN
6745	6573	24	vanilla	vanilla	NN
6745	6573	25	,	,	,
6745	6573	26	and	and	CC
6745	6573	27	whip	whip	VB
6745	6573	28	it	-PRON-	PRP
6745	6573	29	to	to	IN
6745	6573	30	a	a	DT
6745	6573	31	stiff	stiff	JJ
6745	6573	32	froth	froth	NN
6745	6573	33	.	.	.
6745	6574	1	Fill	fill	VB
6745	6574	2	the	the	DT
6745	6574	3	shells	shell	NNS
6745	6574	4	with	with	IN
6745	6574	5	this	this	DT
6745	6574	6	,	,	,
6745	6574	7	and	and	CC
6745	6574	8	join	join	VB
6745	6574	9	them	-PRON-	PRP
6745	6574	10	.	.	.
6745	6575	1	Or	or	CC
6745	6575	2	,	,	,
6745	6575	3	they	-PRON-	PRP
6745	6575	4	may	may	MD
6745	6575	5	be	be	VB
6745	6575	6	filled	fill	VBN
6745	6575	7	with	with	IN
6745	6575	8	ice	ice	NN
6745	6575	9	cream	cream	NN
6745	6575	10	.	.	.
6745	6576	1	If	if	IN
6745	6576	2	the	the	DT
6745	6576	3	méringues	méringue	NNS
6745	6576	4	are	be	VBP
6745	6576	5	exposed	expose	VBN
6745	6576	6	to	to	IN
6745	6576	7	much	much	JJ
6745	6576	8	heat	heat	NN
6745	6576	9	they	-PRON-	PRP
6745	6576	10	are	be	VBP
6745	6576	11	spoiled	spoil	VBN
6745	6576	12	.	.	.
6745	6577	1	Kiss	Kiss	NNP
6745	6577	2	Wafers	Wafers	NNP
6745	6577	3	.	.	.
6745	6578	1	Half	half	PDT
6745	6578	2	a	a	DT
6745	6578	3	pint	pint	NN
6745	6578	4	of	of	IN
6745	6578	5	blanched	blanch	VBN
6745	6578	6	bitter	bitter	JJ
6745	6578	7	almonds	almond	NNS
6745	6578	8	,	,	,
6745	6578	9	one	one	CD
6745	6578	10	heaping	heap	VBG
6745	6578	11	cupful	cupful	NN
6745	6578	12	of	of	IN
6745	6578	13	powdered	powdered	JJ
6745	6578	14	sugar	sugar	NN
6745	6578	15	,	,	,
6745	6578	16	the	the	DT
6745	6578	17	whites	white	NNS
6745	6578	18	of	of	IN
6745	6578	19	six	six	CD
6745	6578	20	eggs	egg	NNS
6745	6578	21	,	,	,
6745	6578	22	one	one	CD
6745	6578	23	-	-	HYPH
6745	6578	24	third	third	NN
6745	6578	25	of	of	IN
6745	6578	26	a	a	DT
6745	6578	27	cupful	cupful	NN
6745	6578	28	of	of	IN
6745	6578	29	flour	flour	NN
6745	6578	30	,	,	,
6745	6578	31	two	two	CD
6745	6578	32	table	table	NN
6745	6578	33	-	-	HYPH
6745	6578	34	spoonfuls	spoonful	NNS
6745	6578	35	of	of	IN
6745	6578	36	corn	corn	NN
6745	6578	37	-	-	HYPH
6745	6578	38	starch	starch	NN
6745	6578	39	.	.	.
6745	6579	1	Blanch	blanch	VB
6745	6579	2	the	the	DT
6745	6579	3	almonds	almond	NNS
6745	6579	4	and	and	CC
6745	6579	5	pound	pound	VB
6745	6579	6	them	-PRON-	PRP
6745	6579	7	in	in	IN
6745	6579	8	a	a	DT
6745	6579	9	mortar	mortar	NN
6745	6579	10	.	.	.
6745	6580	1	As	as	RB
6745	6580	2	soon	soon	RB
6745	6580	3	as	as	IN
6745	6580	4	they	-PRON-	PRP
6745	6580	5	are	be	VBP
6745	6580	6	a	a	DT
6745	6580	7	little	little	JJ
6745	6580	8	broken	broken	JJ
6745	6580	9	add	add	VB
6745	6580	10	the	the	DT
6745	6580	11	white	white	NN
6745	6580	12	of	of	IN
6745	6580	13	an	an	DT
6745	6580	14	egg	egg	NN
6745	6580	15	.	.	.
6745	6581	1	Pound	pound	NN
6745	6581	2	until	until	IN
6745	6581	3	very	very	RB
6745	6581	4	fine	fine	JJ
6745	6581	5	.	.	.
6745	6582	1	When	when	WRB
6745	6582	2	there	there	EX
6745	6582	3	is	be	VBZ
6745	6582	4	a	a	DT
6745	6582	5	smooth	smooth	JJ
6745	6582	6	paste	paste	NN
6745	6582	7	add	add	VBP
6745	6582	8	the	the	DT
6745	6582	9	sugar	sugar	NN
6745	6582	10	,	,	,
6745	6582	11	a	a	DT
6745	6582	12	little	little	JJ
6745	6582	13	at	at	IN
6745	6582	14	a	a	DT
6745	6582	15	time	time	NN
6745	6582	16	,	,	,
6745	6582	17	the	the	DT
6745	6582	18	whites	white	NNS
6745	6582	19	of	of	IN
6745	6582	20	two	two	CD
6745	6582	21	eggs	egg	NNS
6745	6582	22	,	,	,
6745	6582	23	one	one	CD
6745	6582	24	at	at	IN
6745	6582	25	a	a	DT
6745	6582	26	time	time	NN
6745	6582	27	,	,	,
6745	6582	28	and	and	CC
6745	6582	29	the	the	DT
6745	6582	30	flour	flour	NN
6745	6582	31	and	and	CC
6745	6582	32	corn	corn	NN
6745	6582	33	-	-	HYPH
6745	6582	34	starch	starch	NN
6745	6582	35	.	.	.
6745	6583	1	When	when	WRB
6745	6583	2	thoroughly	thoroughly	RB
6745	6583	3	mixed	mix	VBN
6745	6583	4	,	,	,
6745	6583	5	add	add	VB
6745	6583	6	,	,	,
6745	6583	7	by	by	IN
6745	6583	8	degrees	degree	NNS
6745	6583	9	,	,	,
6745	6583	10	the	the	DT
6745	6583	11	three	three	CD
6745	6583	12	remaining	remain	VBG
6745	6583	13	whites	white	NNS
6745	6583	14	.	.	.
6745	6584	1	Butter	butter	VB
6745	6584	2	the	the	DT
6745	6584	3	bottom	bottom	NN
6745	6584	4	of	of	IN
6745	6584	5	a	a	DT
6745	6584	6	flat	flat	JJ
6745	6584	7	baking	baking	NN
6745	6584	8	pan	pan	NN
6745	6584	9	and	and	CC
6745	6584	10	put	put	VBD
6745	6584	11	the	the	DT
6745	6584	12	mixture	mixture	NN
6745	6584	13	on	on	IN
6745	6584	14	it	-PRON-	PRP
6745	6584	15	in	in	IN
6745	6584	16	spoonfuls	spoonful	NNS
6745	6584	17	.	.	.
6745	6585	1	Spread	spread	VB
6745	6585	2	it	-PRON-	PRP
6745	6585	3	_	_	IN
6745	6585	4	very	very	RB
6745	6585	5	thin	thin	JJ
6745	6585	6	_	_	NNP
6745	6585	7	,	,	,
6745	6585	8	especially	especially	RB
6745	6585	9	in	in	IN
6745	6585	10	the	the	DT
6745	6585	11	centre	centre	NN
6745	6585	12	,	,	,
6745	6585	13	and	and	CC
6745	6585	14	bake	bake	VB
6745	6585	15	in	in	RP
6745	6585	16	a	a	DT
6745	6585	17	quick	quick	JJ
6745	6585	18	oven	oven	NN
6745	6585	19	.	.	.
6745	6586	1	The	the	DT
6745	6586	2	moment	moment	NN
6745	6586	3	the	the	DT
6745	6586	4	cakes	cake	NNS
6745	6586	5	are	be	VBP
6745	6586	6	taken	take	VBN
6745	6586	7	from	from	IN
6745	6586	8	the	the	DT
6745	6586	9	oven	oven	NN
6745	6586	10	,	,	,
6745	6586	11	roll	roll	VB
6745	6586	12	into	into	IN
6745	6586	13	the	the	DT
6745	6586	14	shape	shape	NN
6745	6586	15	of	of	IN
6745	6586	16	cornucopias	cornucopia	NNS
6745	6586	17	.	.	.
6745	6587	1	If	if	IN
6745	6587	2	allowed	allow	VBN
6745	6587	3	to	to	TO
6745	6587	4	cool	cool	VB
6745	6587	5	,	,	,
6745	6587	6	they	-PRON-	PRP
6745	6587	7	can	can	MD
6745	6587	8	not	not	RB
6745	6587	9	be	be	VB
6745	6587	10	rolled	roll	VBN
6745	6587	11	,	,	,
6745	6587	12	and	and	CC
6745	6587	13	for	for	IN
6745	6587	14	this	this	DT
6745	6587	15	reason	reason	NN
6745	6587	16	it	-PRON-	PRP
6745	6587	17	is	be	VBZ
6745	6587	18	best	good	JJS
6745	6587	19	to	to	TO
6745	6587	20	bake	bake	VB
6745	6587	21	only	only	RB
6745	6587	22	half	half	PDT
6745	6587	23	a	a	DT
6745	6587	24	dozen	dozen	NN
6745	6587	25	at	at	IN
6745	6587	26	a	a	DT
6745	6587	27	time	time	NN
6745	6587	28	.	.	.
6745	6588	1	When	when	WRB
6745	6588	2	all	all	DT
6745	6588	3	are	be	VBP
6745	6588	4	shaped	shape	VBN
6745	6588	5	,	,	,
6745	6588	6	fill	fill	VB
6745	6588	7	with	with	IN
6745	6588	8	the	the	DT
6745	6588	9	kiss	kiss	NN
6745	6588	10	mixture	mixture	NN
6745	6588	11	,	,	,
6745	6588	12	made	make	VBN
6745	6588	13	by	by	IN
6745	6588	14	beating	beat	VBG
6745	6588	15	the	the	DT
6745	6588	16	whites	white	NNS
6745	6588	17	of	of	IN
6745	6588	18	three	three	CD
6745	6588	19	eggs	egg	NNS
6745	6588	20	to	to	IN
6745	6588	21	a	a	DT
6745	6588	22	stiff	stiff	JJ
6745	6588	23	froth	froth	NN
6745	6588	24	,	,	,
6745	6588	25	and	and	CC
6745	6588	26	stirring	stir	VBG
6745	6588	27	into	into	IN
6745	6588	28	them	-PRON-	PRP
6745	6588	29	,	,	,
6745	6588	30	lightly	lightly	RB
6745	6588	31	,	,	,
6745	6588	32	four	four	CD
6745	6588	33	table	table	NN
6745	6588	34	-	-	HYPH
6745	6588	35	spoonfuls	spoonful	NNS
6745	6588	36	of	of	IN
6745	6588	37	powdered	powdered	JJ
6745	6588	38	sugar	sugar	NN
6745	6588	39	.	.	.
6745	6589	1	Place	place	VB
6745	6589	2	the	the	DT
6745	6589	3	wafers	wafer	NNS
6745	6589	4	in	in	IN
6745	6589	5	a	a	DT
6745	6589	6	warm	warm	JJ
6745	6589	7	oven	oven	NN
6745	6589	8	for	for	IN
6745	6589	9	twenty	twenty	CD
6745	6589	10	minutes	minute	NNS
6745	6589	11	or	or	CC
6745	6589	12	half	half	PDT
6745	6589	13	an	an	DT
6745	6589	14	hour	hour	NN
6745	6589	15	,	,	,
6745	6589	16	to	to	TO
6745	6589	17	dry	dry	VB
6745	6589	18	.	.	.
6745	6590	1	With	with	IN
6745	6590	2	the	the	DT
6745	6590	3	quantities	quantity	NNS
6745	6590	4	given	give	VBN
6745	6590	5	two	two	CD
6745	6590	6	dozen	dozen	NN
6745	6590	7	can	can	MD
6745	6590	8	be	be	VB
6745	6590	9	made	make	VBN
6745	6590	10	.	.	.
6745	6591	1	Brier	Brier	NNP
6745	6591	2	Hill	Hill	NNP
6745	6591	3	Dessert	Dessert	NNP
6745	6591	4	.	.	.
6745	6592	1	Stew	Stew	NNP
6745	6592	2	one	one	CD
6745	6592	3	quart	quart	NN
6745	6592	4	of	of	IN
6745	6592	5	blackberries	blackberry	NNS
6745	6592	6	with	with	IN
6745	6592	7	one	one	CD
6745	6592	8	quart	quart	NN
6745	6592	9	of	of	IN
6745	6592	10	sugar	sugar	NN
6745	6592	11	and	and	CC
6745	6592	12	half	half	PDT
6745	6592	13	a	a	DT
6745	6592	14	cupful	cupful	NN
6745	6592	15	of	of	IN
6745	6592	16	water	water	NN
6745	6592	17	.	.	.
6745	6593	1	They	-PRON-	PRP
6745	6593	2	should	should	MD
6745	6593	3	cook	cook	VB
6745	6593	4	only	only	RB
6745	6593	5	fifteen	fifteen	CD
6745	6593	6	minutes	minute	NNS
6745	6593	7	.	.	.
6745	6594	1	When	when	WRB
6745	6594	2	cold	cold	JJ
6745	6594	3	,	,	,
6745	6594	4	serve	serve	VBP
6745	6594	5	with	with	IN
6745	6594	6	powdered	powdered	JJ
6745	6594	7	cracker	cracker	NN
6745	6594	8	and	and	CC
6745	6594	9	sugar	sugar	NN
6745	6594	10	and	and	CC
6745	6594	11	cream	cream	NN
6745	6594	12	.	.	.
6745	6595	1	The	the	DT
6745	6595	2	cracker	cracker	NN
6745	6595	3	and	and	CC
6745	6595	4	berries	berry	NNS
6745	6595	5	should	should	MD
6745	6595	6	be	be	VB
6745	6595	7	in	in	IN
6745	6595	8	separate	separate	JJ
6745	6595	9	dishes	dish	NNS
6745	6595	10	.	.	.
6745	6596	1	Richmond	Richmond	NNP
6745	6596	2	Maids	Maids	NNP
6745	6596	3	of	of	IN
6745	6596	4	Honor	Honor	NNP
6745	6596	5	.	.	.
6745	6597	1	In	in	IN
6745	6597	2	the	the	DT
6745	6597	3	little	little	JJ
6745	6597	4	town	town	NN
6745	6597	5	of	of	IN
6745	6597	6	Richmond	Richmond	NNP
6745	6597	7	,	,	,
6745	6597	8	England	England	NNP
6745	6597	9	,	,	,
6745	6597	10	is	be	VBZ
6745	6597	11	a	a	DT
6745	6597	12	small	small	JJ
6745	6597	13	pastry	pastry	NN
6745	6597	14	shop	shop	NN
6745	6597	15	widely	widely	RB
6745	6597	16	known	know	VBN
6745	6597	17	for	for	IN
6745	6597	18	its	-PRON-	PRP$
6745	6597	19	cheese	cheese	NN
6745	6597	20	cakes	cake	NNS
6745	6597	21	.	.	.
6745	6598	1	It	-PRON-	PRP
6745	6598	2	is	be	VBZ
6745	6598	3	said	say	VBN
6745	6598	4	that	that	IN
6745	6598	5	the	the	DT
6745	6598	6	original	original	JJ
6745	6598	7	recipe	recipe	NN
6745	6598	8	for	for	IN
6745	6598	9	them	-PRON-	PRP
6745	6598	10	was	be	VBD
6745	6598	11	furnished	furnish	VBN
6745	6598	12	by	by	IN
6745	6598	13	a	a	DT
6745	6598	14	maid	maid	NN
6745	6598	15	of	of	IN
6745	6598	16	Queen	Queen	NNP
6745	6598	17	Elizabeth	Elizabeth	NNP
6745	6598	18	,	,	,
6745	6598	19	who	who	WP
6745	6598	20	had	have	VBD
6745	6598	21	a	a	DT
6745	6598	22	palace	palace	NN
6745	6598	23	at	at	IN
6745	6598	24	Richmond	Richmond	NNP
6745	6598	25	.	.	.
6745	6599	1	In	in	IN
6745	6599	2	the	the	DT
6745	6599	3	neighboring	neighboring	JJ
6745	6599	4	city	city	NN
6745	6599	5	of	of	IN
6745	6599	6	London	London	NNP
6745	6599	7	the	the	DT
6745	6599	8	cakes	cake	NNS
6745	6599	9	are	be	VBP
6745	6599	10	in	in	IN
6745	6599	11	great	great	JJ
6745	6599	12	demand	demand	NN
6745	6599	13	,	,	,
6745	6599	14	and	and	CC
6745	6599	15	the	the	DT
6745	6599	16	popular	popular	JJ
6745	6599	17	opinion	opinion	NN
6745	6599	18	there	there	EX
6745	6599	19	is	be	VBZ
6745	6599	20	that	that	IN
6745	6599	21	the	the	DT
6745	6599	22	only	only	JJ
6745	6599	23	place	place	NN
6745	6599	24	to	to	TO
6745	6599	25	get	get	VB
6745	6599	26	them	-PRON-	PRP
6745	6599	27	is	be	VBZ
6745	6599	28	the	the	DT
6745	6599	29	shop	shop	NN
6745	6599	30	mentioned	mention	VBN
6745	6599	31	,	,	,
6745	6599	32	where	where	WRB
6745	6599	33	they	-PRON-	PRP
6745	6599	34	are	be	VBP
6745	6599	35	made	make	VBN
6745	6599	36	somewhat	somewhat	RB
6745	6599	37	as	as	IN
6745	6599	38	follows	follow	VBZ
6745	6599	39	:	:	:
6745	6599	40	One	one	CD
6745	6599	41	cupful	cupful	NN
6745	6599	42	of	of	IN
6745	6599	43	sweet	sweet	JJ
6745	6599	44	milk	milk	NN
6745	6599	45	,	,	,
6745	6599	46	one	one	CD
6745	6599	47	of	of	IN
6745	6599	48	sour	sour	JJ
6745	6599	49	,	,	,
6745	6599	50	one	one	CD
6745	6599	51	of	of	IN
6745	6599	52	sugar	sugar	NN
6745	6599	53	,	,	,
6745	6599	54	a	a	DT
6745	6599	55	lemon	lemon	NN
6745	6599	56	,	,	,
6745	6599	57	the	the	DT
6745	6599	58	yolks	yolk	NNS
6745	6599	59	of	of	IN
6745	6599	60	four	four	CD
6745	6599	61	eggs	egg	NNS
6745	6599	62	,	,	,
6745	6599	63	a	a	DT
6745	6599	64	speck	speck	NN
6745	6599	65	of	of	IN
6745	6599	66	salt	salt	NN
6745	6599	67	.	.	.
6745	6600	1	Put	put	VB
6745	6600	2	all	all	PDT
6745	6600	3	the	the	DT
6745	6600	4	milk	milk	NN
6745	6600	5	in	in	IN
6745	6600	6	the	the	DT
6745	6600	7	double	double	JJ
6745	6600	8	boiler	boiler	NN
6745	6600	9	and	and	CC
6745	6600	10	cook	cook	NN
6745	6600	11	until	until	IN
6745	6600	12	it	-PRON-	PRP
6745	6600	13	curds	curd	VBZ
6745	6600	14	;	;	:
6745	6600	15	then	then	RB
6745	6600	16	strain	strain	VB
6745	6600	17	.	.	.
6745	6601	1	Rub	rub	VB
6745	6601	2	the	the	DT
6745	6601	3	curd	curd	NN
6745	6601	4	through	through	IN
6745	6601	5	a	a	DT
6745	6601	6	sieve	sieve	NN
6745	6601	7	.	.	.
6745	6602	1	Beat	beat	VB
6745	6602	2	the	the	DT
6745	6602	3	sugar	sugar	NN
6745	6602	4	and	and	CC
6745	6602	5	yolks	yolk	NNS
6745	6602	6	of	of	IN
6745	6602	7	eggs	egg	NNS
6745	6602	8	together	together	RB
6745	6602	9	,	,	,
6745	6602	10	and	and	CC
6745	6602	11	add	add	VB
6745	6602	12	the	the	DT
6745	6602	13	rind	rind	NN
6745	6602	14	and	and	CC
6745	6602	15	juice	juice	NN
6745	6602	16	of	of	IN
6745	6602	17	the	the	DT
6745	6602	18	lemon	lemon	NN
6745	6602	19	and	and	CC
6745	6602	20	the	the	DT
6745	6602	21	curd	curd	NN
6745	6602	22	.	.	.
6745	6603	1	Line	line	NN
6745	6603	2	little	little	JJ
6745	6603	3	patty	patty	JJ
6745	6603	4	pans	pan	NNS
6745	6603	5	with	with	IN
6745	6603	6	puff	puff	NN
6745	6603	7	or	or	CC
6745	6603	8	chopped	chopped	JJ
6745	6603	9	paste	paste	NN
6745	6603	10	,	,	,
6745	6603	11	rolled	roll	VBD
6745	6603	12	very	very	RB
6745	6603	13	thin	thin	JJ
6745	6603	14	.	.	.
6745	6604	1	Put	put	VB
6745	6604	2	a	a	DT
6745	6604	3	large	large	JJ
6745	6604	4	spoonful	spoonful	JJ
6745	6604	5	of	of	IN
6745	6604	6	the	the	DT
6745	6604	7	mixture	mixture	NN
6745	6604	8	in	in	IN
6745	6604	9	each	each	DT
6745	6604	10	one	one	NN
6745	6604	11	,	,	,
6745	6604	12	and	and	CC
6745	6604	13	bake	bake	VB
6745	6604	14	from	from	IN
6745	6604	15	fifteen	fifteen	CD
6745	6604	16	to	to	TO
6745	6604	17	twenty	twenty	CD
6745	6604	18	minutes	minute	NNS
6745	6604	19	in	in	IN
6745	6604	20	a	a	DT
6745	6604	21	moderate	moderate	JJ
6745	6604	22	oven	oven	NN
6745	6604	23	.	.	.
6745	6605	1	Do	do	VB
6745	6605	2	not	not	RB
6745	6605	3	remove	remove	VB
6745	6605	4	from	from	IN
6745	6605	5	the	the	DT
6745	6605	6	pans	pan	NNS
6745	6605	7	until	until	IN
6745	6605	8	cold	cold	JJ
6745	6605	9	.	.	.
6745	6606	1	These	these	DT
6745	6606	2	are	be	VBP
6745	6606	3	nice	nice	JJ
6745	6606	4	for	for	IN
6745	6606	5	suppers	supper	NNS
6745	6606	6	or	or	CC
6745	6606	7	lunches	lunch	NNS
6745	6606	8	as	as	RB
6745	6606	9	well	well	RB
6745	6606	10	as	as	IN
6745	6606	11	for	for	IN
6745	6606	12	dessert	dessert	NN
6745	6606	13	.	.	.
6745	6607	1	Fanchonettes	fanchonette	NNS
6745	6607	2	.	.	.
6745	6608	1	One	one	CD
6745	6608	2	cupful	cupful	NN
6745	6608	3	of	of	IN
6745	6608	4	sugar	sugar	NN
6745	6608	5	,	,	,
6745	6608	6	half	half	PDT
6745	6608	7	a	a	DT
6745	6608	8	cupful	cupful	NN
6745	6608	9	of	of	IN
6745	6608	10	water	water	NN
6745	6608	11	,	,	,
6745	6608	12	one	one	CD
6745	6608	13	table	table	NN
6745	6608	14	-	-	HYPH
6745	6608	15	spoonful	spoonful	JJ
6745	6608	16	of	of	IN
6745	6608	17	corn	corn	NN
6745	6608	18	-	-	HYPH
6745	6608	19	starch	starch	NN
6745	6608	20	,	,	,
6745	6608	21	one	one	CD
6745	6608	22	teaspoonful	teaspoonful	NN
6745	6608	23	of	of	IN
6745	6608	24	butter	butter	NN
6745	6608	25	,	,	,
6745	6608	26	the	the	DT
6745	6608	27	yolks	yolk	NNS
6745	6608	28	of	of	IN
6745	6608	29	four	four	CD
6745	6608	30	eggs	egg	NNS
6745	6608	31	,	,	,
6745	6608	32	the	the	DT
6745	6608	33	juice	juice	NN
6745	6608	34	and	and	CC
6745	6608	35	rind	rind	NN
6745	6608	36	of	of	IN
6745	6608	37	two	two	CD
6745	6608	38	lemons	lemon	NNS
6745	6608	39	.	.	.
6745	6609	1	Mix	mix	VB
6745	6609	2	the	the	DT
6745	6609	3	cornstarch	cornstarch	NN
6745	6609	4	with	with	IN
6745	6609	5	a	a	DT
6745	6609	6	little	little	JJ
6745	6609	7	cold	cold	JJ
6745	6609	8	water	water	NN
6745	6609	9	,	,	,
6745	6609	10	and	and	CC
6745	6609	11	stir	stir	VB
6745	6609	12	in	in	IN
6745	6609	13	half	half	PDT
6745	6609	14	a	a	DT
6745	6609	15	cupful	cupful	NN
6745	6609	16	of	of	IN
6745	6609	17	boiling	boil	VBG
6745	6609	18	water	water	NN
6745	6609	19	.	.	.
6745	6610	1	Beat	beat	VB
6745	6610	2	the	the	DT
6745	6610	3	sugar	sugar	NN
6745	6610	4	,	,	,
6745	6610	5	eggs	egg	NNS
6745	6610	6	and	and	CC
6745	6610	7	lemon	lemon	VB
6745	6610	8	together	together	RB
6745	6610	9	,	,	,
6745	6610	10	and	and	CC
6745	6610	11	stir	stir	VB
6745	6610	12	into	into	IN
6745	6610	13	the	the	DT
6745	6610	14	boiling	boil	VBG
6745	6610	15	corn	corn	NN
6745	6610	16	-	-	HYPH
6745	6610	17	starch	starch	NN
6745	6610	18	.	.	.
6745	6611	1	Place	place	VB
6745	6611	2	the	the	DT
6745	6611	3	basin	basin	NN
6745	6611	4	in	in	IN
6745	6611	5	another	another	DT
6745	6611	6	of	of	IN
6745	6611	7	boiling	boil	VBG
6745	6611	8	water	water	NN
6745	6611	9	,	,	,
6745	6611	10	and	and	CC
6745	6611	11	stir	stir	NNP
6745	6611	12	(	(	-LRB-
6745	6611	13	over	over	IN
6745	6611	14	the	the	DT
6745	6611	15	fire	fire	NN
6745	6611	16	)	)	-RRB-
6745	6611	17	until	until	IN
6745	6611	18	it	-PRON-	PRP
6745	6611	19	thickens	thicken	VBZ
6745	6611	20	,	,	,
6745	6611	21	perhaps	perhaps	RB
6745	6611	22	from	from	IN
6745	6611	23	eight	eight	CD
6745	6611	24	to	to	TO
6745	6611	25	ten	ten	CD
6745	6611	26	minutes	minute	NNS
6745	6611	27	;	;	:
6745	6611	28	then	then	RB
6745	6611	29	add	add	VB
6745	6611	30	the	the	DT
6745	6611	31	butter	butter	NN
6745	6611	32	and	and	CC
6745	6611	33	set	set	VBD
6745	6611	34	away	away	RB
6745	6611	35	to	to	IN
6745	6611	36	cool	cool	JJ
6745	6611	37	.	.	.
6745	6612	1	Line	line	NN
6745	6612	2	little	little	JJ
6745	6612	3	patty	patty	JJ
6745	6612	4	pans	pan	NNS
6745	6612	5	with	with	IN
6745	6612	6	puff	puff	NN
6745	6612	7	paste	paste	NN
6745	6612	8	,	,	,
6745	6612	9	or	or	CC
6745	6612	10	any	any	DT
6745	6612	11	rich	rich	JJ
6745	6612	12	paste	paste	NN
6745	6612	13	,	,	,
6745	6612	14	rolled	roll	VBD
6745	6612	15	very	very	RB
6745	6612	16	thin	thin	JJ
6745	6612	17	.	.	.
6745	6613	1	Put	put	VB
6745	6613	2	a	a	DT
6745	6613	3	spoonful	spoonful	NN
6745	6613	4	of	of	IN
6745	6613	5	the	the	DT
6745	6613	6	mixture	mixture	NN
6745	6613	7	in	in	IN
6745	6613	8	each	each	DT
6745	6613	9	one	one	NN
6745	6613	10	,	,	,
6745	6613	11	and	and	CC
6745	6613	12	bake	bake	VB
6745	6613	13	in	in	RP
6745	6613	14	a	a	DT
6745	6613	15	slow	slow	JJ
6745	6613	16	oven	oven	NN
6745	6613	17	from	from	IN
6745	6613	18	twelve	twelve	CD
6745	6613	19	to	to	TO
6745	6613	20	twenty	twenty	CD
6745	6613	21	minutes	minute	NNS
6745	6613	22	.	.	.
6745	6614	1	When	when	WRB
6745	6614	2	cool	cool	JJ
6745	6614	3	,	,	,
6745	6614	4	slip	slip	VBP
6745	6614	5	out	out	IN
6745	6614	6	of	of	IN
6745	6614	7	the	the	DT
6745	6614	8	pans	pan	NNS
6745	6614	9	,	,	,
6745	6614	10	and	and	CC
6745	6614	11	serve	serve	VB
6745	6614	12	on	on	IN
6745	6614	13	a	a	DT
6745	6614	14	napkin	napkin	NN
6745	6614	15	.	.	.
6745	6615	1	They	-PRON-	PRP
6745	6615	2	are	be	VBP
6745	6615	3	nice	nice	JJ
6745	6615	4	for	for	IN
6745	6615	5	lunch	lunch	NN
6745	6615	6	,	,	,
6745	6615	7	tea	tea	NN
6745	6615	8	or	or	CC
6745	6615	9	children	child	NNS
6745	6615	10	's	's	POS
6745	6615	11	parties	party	NNS
6745	6615	12	,	,	,
6745	6615	13	only	only	RB
6745	6615	14	for	for	IN
6745	6615	15	parties	party	NNS
6745	6615	16	make	make	VBP
6745	6615	17	them	-PRON-	PRP
6745	6615	18	small	small	JJ
6745	6615	19	.	.	.
6745	6616	1	The	the	DT
6745	6616	2	mixture	mixture	NN
6745	6616	3	for	for	IN
6745	6616	4	fanchonettes	fanchonette	NNS
6745	6616	5	will	will	MD
6745	6616	6	keep	keep	VB
6745	6616	7	a	a	DT
6745	6616	8	number	number	NN
6745	6616	9	of	of	IN
6745	6616	10	weeks	week	NNS
6745	6616	11	in	in	IN
6745	6616	12	a	a	DT
6745	6616	13	cool	cool	JJ
6745	6616	14	place	place	NN
6745	6616	15	,	,	,
6745	6616	16	so	so	IN
6745	6616	17	that	that	IN
6745	6616	18	if	if	IN
6745	6616	19	one	one	PRP
6745	6616	20	makes	make	VBZ
6745	6616	21	a	a	DT
6745	6616	22	quantity	quantity	NN
6745	6616	23	at	at	IN
6745	6616	24	one	one	CD
6745	6616	25	time	time	NN
6745	6616	26	,	,	,
6745	6616	27	portions	portion	NNS
6745	6616	28	can	can	MD
6745	6616	29	be	be	VB
6745	6616	30	used	use	VBN
6745	6616	31	with	with	IN
6745	6616	32	the	the	DT
6745	6616	33	trimmings	trimming	NNS
6745	6616	34	of	of	IN
6745	6616	35	pastry	pastry	NN
6745	6616	36	left	leave	VBN
6745	6616	37	from	from	IN
6745	6616	38	pies	pie	NNS
6745	6616	39	.	.	.
6745	6617	1	Fruit	Fruit	NNP
6745	6617	2	Glacè	Glacè	NNP
6745	6617	3	.	.	.
6745	6618	1	Boil	boil	VB
6745	6618	2	together	together	RB
6745	6618	3	for	for	IN
6745	6618	4	half	half	PDT
6745	6618	5	an	an	DT
6745	6618	6	hour	hour	NN
6745	6618	7	one	one	CD
6745	6618	8	cupful	cupful	NN
6745	6618	9	of	of	IN
6745	6618	10	granulated	granulate	VBN
6745	6618	11	sugar	sugar	NN
6745	6618	12	,	,	,
6745	6618	13	one	one	CD
6745	6618	14	of	of	IN
6745	6618	15	water	water	NN
6745	6618	16	.	.	.
6745	6619	1	Dip	dip	VB
6745	6619	2	the	the	DT
6745	6619	3	point	point	NN
6745	6619	4	of	of	IN
6745	6619	5	a	a	DT
6745	6619	6	skewer	skewer	NN
6745	6619	7	in	in	IN
6745	6619	8	the	the	DT
6745	6619	9	syrup	syrup	NN
6745	6619	10	,	,	,
6745	6619	11	after	after	IN
6745	6619	12	it	-PRON-	PRP
6745	6619	13	has	have	VBZ
6745	6619	14	been	be	VBN
6745	6619	15	boiling	boil	VBG
6745	6619	16	the	the	DT
6745	6619	17	given	give	VBN
6745	6619	18	time	time	NN
6745	6619	19	,	,	,
6745	6619	20	and	and	CC
6745	6619	21	then	then	RB
6745	6619	22	in	in	IN
6745	6619	23	water	water	NN
6745	6619	24	.	.	.
6745	6620	1	If	if	IN
6745	6620	2	the	the	DT
6745	6620	3	thread	thread	NN
6745	6620	4	formed	form	VBD
6745	6620	5	breaks	break	NNS
6745	6620	6	off	off	RP
6745	6620	7	brittle	brittle	JJ
6745	6620	8	the	the	DT
6745	6620	9	syrup	syrup	NN
6745	6620	10	is	be	VBZ
6745	6620	11	done	do	VBN
6745	6620	12	.	.	.
6745	6621	1	Have	have	VBP
6745	6621	2	oranges	orange	NNS
6745	6621	3	pared	pare	VBN
6745	6621	4	,	,	,
6745	6621	5	divided	divide	VBN
6745	6621	6	into	into	IN
6745	6621	7	eighths	eighth	NNS
6745	6621	8	and	and	CC
6745	6621	9	wiped	wipe	VBD
6745	6621	10	free	free	JJ
6745	6621	11	of	of	IN
6745	6621	12	moisture	moisture	NN
6745	6621	13	.	.	.
6745	6622	1	Pour	pour	VB
6745	6622	2	part	part	NN
6745	6622	3	of	of	IN
6745	6622	4	the	the	DT
6745	6622	5	hot	hot	JJ
6745	6622	6	syrup	syrup	NN
6745	6622	7	into	into	IN
6745	6622	8	a	a	DT
6745	6622	9	small	small	JJ
6745	6622	10	cup	cup	NN
6745	6622	11	,	,	,
6745	6622	12	which	which	WDT
6745	6622	13	keep	keep	VBP
6745	6622	14	in	in	RP
6745	6622	15	boiling	boiling	NN
6745	6622	16	water	water	NN
6745	6622	17	.	.	.
6745	6623	1	Take	take	VB
6745	6623	2	the	the	DT
6745	6623	3	pieces	piece	NNS
6745	6623	4	of	of	IN
6745	6623	5	orange	orange	NN
6745	6623	6	on	on	IN
6745	6623	7	the	the	DT
6745	6623	8	point	point	NN
6745	6623	9	of	of	IN
6745	6623	10	a	a	DT
6745	6623	11	large	large	JJ
6745	6623	12	needle	needle	NN
6745	6623	13	or	or	CC
6745	6623	14	skewer	skewer	NN
6745	6623	15	and	and	CC
6745	6623	16	dip	dip	VB
6745	6623	17	them	-PRON-	PRP
6745	6623	18	in	in	IN
6745	6623	19	the	the	DT
6745	6623	20	syrup	syrup	NN
6745	6623	21	.	.	.
6745	6624	1	Place	place	VB
6745	6624	2	them	-PRON-	PRP
6745	6624	3	on	on	IN
6745	6624	4	a	a	DT
6745	6624	5	dish	dish	NN
6745	6624	6	that	that	WDT
6745	6624	7	has	have	VBZ
6745	6624	8	been	be	VBN
6745	6624	9	buttered	butter	VBN
6745	6624	10	lightly	lightly	RB
6745	6624	11	.	.	.
6745	6625	1	Grapes	grape	NNS
6745	6625	2	,	,	,
6745	6625	3	cherries	cherry	NNS
6745	6625	4	,	,	,
6745	6625	5	walnuts	walnut	NNS
6745	6625	6	,	,	,
6745	6625	7	etc	etc	FW
6745	6625	8	.	.	.
6745	6625	9	,	,	,
6745	6625	10	can	can	MD
6745	6625	11	be	be	VB
6745	6625	12	prepared	prepare	VBN
6745	6625	13	in	in	IN
6745	6625	14	the	the	DT
6745	6625	15	same	same	JJ
6745	6625	16	way	way	NN
6745	6625	17	.	.	.
6745	6626	1	Care	care	NN
6745	6626	2	must	must	MD
6745	6626	3	be	be	VB
6745	6626	4	taken	take	VBN
6745	6626	5	not	not	RB
6745	6626	6	to	to	TO
6745	6626	7	stir	stir	VB
6745	6626	8	the	the	DT
6745	6626	9	syrup	syrup	NN
6745	6626	10	,	,	,
6745	6626	11	as	as	IN
6745	6626	12	that	that	DT
6745	6626	13	spoils	spoil	VBZ
6745	6626	14	it	-PRON-	PRP
6745	6626	15	.	.	.
6745	6627	1	Gâteau	Gâteau	NNP
6745	6627	2	Saint	Saint	NNP
6745	6627	3	Honoré	Honoré	NNP
6745	6627	4	.	.	.
6745	6628	1	Make	make	VB
6745	6628	2	a	a	DT
6745	6628	3	paste	paste	NN
6745	6628	4	the	the	DT
6745	6628	5	same	same	JJ
6745	6628	6	as	as	IN
6745	6628	7	for	for	IN
6745	6628	8	_	_	NNP
6745	6628	9	éclairs	éclairs	NNP
6745	6628	10	_	_	NNP
6745	6628	11	.	.	.
6745	6629	1	Butter	butter	NN
6745	6629	2	three	three	CD
6745	6629	3	pie	pie	NN
6745	6629	4	plates	plate	NNS
6745	6629	5	.	.	.
6745	6630	1	Roll	roll	NN
6745	6630	2	puff	puff	NN
6745	6630	3	or	or	CC
6745	6630	4	chopped	chop	VBD
6745	6630	5	paste	paste	NN
6745	6630	6	very	very	RB
6745	6630	7	thin	thin	JJ
6745	6630	8	,	,	,
6745	6630	9	and	and	CC
6745	6630	10	cover	cover	VB
6745	6630	11	the	the	DT
6745	6630	12	plates	plate	NNS
6745	6630	13	with	with	IN
6745	6630	14	it	-PRON-	PRP
6745	6630	15	.	.	.
6745	6631	1	Cut	cut	VB
6745	6631	2	off	off	IN
6745	6631	3	the	the	DT
6745	6631	4	paste	paste	NN
6745	6631	5	about	about	IN
6745	6631	6	an	an	DT
6745	6631	7	inch	inch	NN
6745	6631	8	from	from	IN
6745	6631	9	the	the	DT
6745	6631	10	edge	edge	NN
6745	6631	11	all	all	DT
6745	6631	12	round	round	IN
6745	6631	13	the	the	DT
6745	6631	14	plates	plate	NNS
6745	6631	15	.	.	.
6745	6632	1	Spread	spread	VB
6745	6632	2	a	a	DT
6745	6632	3	thin	thin	JJ
6745	6632	4	layer	layer	NN
6745	6632	5	of	of	IN
6745	6632	6	the	the	DT
6745	6632	7	cooked	cooked	JJ
6745	6632	8	paste	paste	NN
6745	6632	9	over	over	IN
6745	6632	10	the	the	DT
6745	6632	11	puff	puff	NN
6745	6632	12	paste	paste	NN
6745	6632	13	.	.	.
6745	6633	1	Put	put	VB
6745	6633	2	a	a	DT
6745	6633	3	tube	tube	NN
6745	6633	4	,	,	,
6745	6633	5	measuring	measure	VBG
6745	6633	6	about	about	IN
6745	6633	7	half	half	PDT
6745	6633	8	an	an	DT
6745	6633	9	inch	inch	NN
6745	6633	10	in	in	IN
6745	6633	11	diameter	diameter	NN
6745	6633	12	,	,	,
6745	6633	13	in	in	IN
6745	6633	14	a	a	DT
6745	6633	15	pastry	pastry	NN
6745	6633	16	bag	bag	NN
6745	6633	17	.	.	.
6745	6634	1	Turn	turn	VB
6745	6634	2	the	the	DT
6745	6634	3	remainder	remainder	NN
6745	6634	4	of	of	IN
6745	6634	5	the	the	DT
6745	6634	6	paste	paste	NN
6745	6634	7	into	into	IN
6745	6634	8	the	the	DT
6745	6634	9	bag	bag	NN
6745	6634	10	and	and	CC
6745	6634	11	press	press	VB
6745	6634	12	it	-PRON-	PRP
6745	6634	13	through	through	IN
6745	6634	14	the	the	DT
6745	6634	15	tube	tube	NN
6745	6634	16	on	on	RP
6745	6634	17	to	to	IN
6745	6634	18	the	the	DT
6745	6634	19	edges	edge	NNS
6745	6634	20	of	of	IN
6745	6634	21	the	the	DT
6745	6634	22	plates	plate	NNS
6745	6634	23	,	,	,
6745	6634	24	where	where	WRB
6745	6634	25	the	the	DT
6745	6634	26	puff	puff	NN
6745	6634	27	paste	paste	NN
6745	6634	28	has	have	VBZ
6745	6634	29	been	be	VBN
6745	6634	30	cut	cut	VBN
6745	6634	31	off	off	RP
6745	6634	32	.	.	.
6745	6635	1	Care	care	NN
6745	6635	2	must	must	MD
6745	6635	3	be	be	VB
6745	6635	4	taken	take	VBN
6745	6635	5	to	to	TO
6745	6635	6	have	have	VB
6745	6635	7	the	the	DT
6745	6635	8	border	border	NN
6745	6635	9	of	of	IN
6745	6635	10	equal	equal	JJ
6745	6635	11	thickness	thickness	NN
6745	6635	12	all	all	DT
6745	6635	13	round	round	VBP
6745	6635	14	the	the	DT
6745	6635	15	plates	plate	NNS
6745	6635	16	.	.	.
6745	6636	1	With	with	IN
6745	6636	2	a	a	DT
6745	6636	3	fork	fork	NN
6745	6636	4	,	,	,
6745	6636	5	prick	prick	VB
6745	6636	6	holes	hole	NNS
6745	6636	7	in	in	IN
6745	6636	8	the	the	DT
6745	6636	9	paste	paste	NN
6745	6636	10	in	in	IN
6745	6636	11	the	the	DT
6745	6636	12	centre	centre	NN
6745	6636	13	of	of	IN
6745	6636	14	the	the	DT
6745	6636	15	plate	plate	NN
6745	6636	16	.	.	.
6745	6637	1	Bake	bake	VB
6745	6637	2	half	half	PDT
6745	6637	3	an	an	DT
6745	6637	4	hour	hour	NN
6745	6637	5	in	in	IN
6745	6637	6	a	a	DT
6745	6637	7	moderate	moderate	JJ
6745	6637	8	oven	oven	NN
6745	6637	9	.	.	.
6745	6638	1	When	when	WRB
6745	6638	2	the	the	DT
6745	6638	3	plates	plate	NNS
6745	6638	4	have	have	VBP
6745	6638	5	been	be	VBN
6745	6638	6	put	put	VBN
6745	6638	7	in	in	IN
6745	6638	8	the	the	DT
6745	6638	9	oven	oven	NN
6745	6638	10	,	,	,
6745	6638	11	make	make	VB
6745	6638	12	what	what	WDT
6745	6638	13	paste	paste	NN
6745	6638	14	is	be	VBZ
6745	6638	15	left	leave	VBN
6745	6638	16	in	in	IN
6745	6638	17	the	the	DT
6745	6638	18	bag	bag	NN
6745	6638	19	into	into	IN
6745	6638	20	balls	ball	NNS
6745	6638	21	about	about	IN
6745	6638	22	half	half	PDT
6745	6638	23	the	the	DT
6745	6638	24	size	size	NN
6745	6638	25	of	of	IN
6745	6638	26	an	an	DT
6745	6638	27	American	american	JJ
6745	6638	28	walnut	walnut	NN
6745	6638	29	.	.	.
6745	6639	1	There	there	EX
6745	6639	2	will	will	MD
6745	6639	3	be	be	VB
6745	6639	4	enough	enough	JJ
6745	6639	5	for	for	IN
6745	6639	6	three	three	CD
6745	6639	7	dozen	dozen	NN
6745	6639	8	.	.	.
6745	6640	1	Drop	drop	VB
6745	6640	2	them	-PRON-	PRP
6745	6640	3	into	into	IN
6745	6640	4	a	a	DT
6745	6640	5	pan	pan	NN
6745	6640	6	that	that	WDT
6745	6640	7	has	have	VBZ
6745	6640	8	been	be	VBN
6745	6640	9	buttered	butter	VBN
6745	6640	10	lightly	lightly	RB
6745	6640	11	,	,	,
6745	6640	12	and	and	CC
6745	6640	13	bake	bake	VBP
6745	6640	14	fifteen	fifteen	CD
6745	6640	15	or	or	CC
6745	6640	16	twenty	twenty	CD
6745	6640	17	minutes	minute	NNS
6745	6640	18	.	.	.
6745	6641	1	While	while	IN
6745	6641	2	they	-PRON-	PRP
6745	6641	3	are	be	VBP
6745	6641	4	baking	bake	VBG
6745	6641	5	,	,	,
6745	6641	6	put	put	VB
6745	6641	7	half	half	PDT
6745	6641	8	a	a	DT
6745	6641	9	cupful	cupful	NN
6745	6641	10	of	of	IN
6745	6641	11	water	water	NN
6745	6641	12	and	and	CC
6745	6641	13	half	half	PDT
6745	6641	14	a	a	DT
6745	6641	15	cupful	cupful	NN
6745	6641	16	of	of	IN
6745	6641	17	granulated	granulate	VBN
6745	6641	18	sugar	sugar	NN
6745	6641	19	in	in	IN
6745	6641	20	a	a	DT
6745	6641	21	small	small	JJ
6745	6641	22	sauce	sauce	NN
6745	6641	23	-	-	HYPH
6745	6641	24	pan	pan	NN
6745	6641	25	,	,	,
6745	6641	26	and	and	CC
6745	6641	27	boil	boil	VB
6745	6641	28	twenty	twenty	CD
6745	6641	29	-	-	HYPH
6745	6641	30	five	five	CD
6745	6641	31	minutes	minute	NNS
6745	6641	32	.	.	.
6745	6642	1	When	when	WRB
6745	6642	2	the	the	DT
6745	6642	3	little	little	JJ
6745	6642	4	balls	ball	NNS
6745	6642	5	and	and	CC
6745	6642	6	the	the	DT
6745	6642	7	paste	paste	NN
6745	6642	8	in	in	IN
6745	6642	9	the	the	DT
6745	6642	10	plate	plate	NN
6745	6642	11	is	be	VBZ
6745	6642	12	done	do	VBN
6745	6642	13	,	,	,
6745	6642	14	take	take	VB
6745	6642	15	the	the	DT
6745	6642	16	balls	ball	NNS
6745	6642	17	on	on	IN
6745	6642	18	the	the	DT
6745	6642	19	point	point	NN
6745	6642	20	of	of	IN
6745	6642	21	a	a	DT
6745	6642	22	skewer	skewer	NN
6745	6642	23	or	or	CC
6745	6642	24	large	large	JJ
6745	6642	25	needle	needle	NN
6745	6642	26	,	,	,
6745	6642	27	dip	dip	VB
6745	6642	28	them	-PRON-	PRP
6745	6642	29	in	in	IN
6745	6642	30	the	the	DT
6745	6642	31	syrup	syrup	NN
6745	6642	32	and	and	CC
6745	6642	33	place	place	VB
6745	6642	34	them	-PRON-	PRP
6745	6642	35	on	on	IN
6745	6642	36	the	the	DT
6745	6642	37	border	border	NN
6745	6642	38	of	of	IN
6745	6642	39	paste	paste	NN
6745	6642	40	(	(	-LRB-
6745	6642	41	the	the	DT
6745	6642	42	syrup	syrup	NN
6745	6642	43	will	will	MD
6745	6642	44	hold	hold	VB
6745	6642	45	them	-PRON-	PRP
6745	6642	46	)	)	-RRB-
6745	6642	47	,	,	,
6745	6642	48	about	about	RB
6745	6642	49	two	two	CD
6745	6642	50	inches	inch	NNS
6745	6642	51	apart	apart	RB
6745	6642	52	.	.	.
6745	6643	1	A	a	DT
6745	6643	2	word	word	NN
6745	6643	3	of	of	IN
6745	6643	4	caution	caution	NN
6745	6643	5	just	just	RB
6745	6643	6	here	here	RB
6745	6643	7	:	:	:
6745	6643	8	Do	do	VB
6745	6643	9	not	not	RB
6745	6643	10	stir	stir	VB
6745	6643	11	the	the	DT
6745	6643	12	syrup	syrup	NN
6745	6643	13	,	,	,
6745	6643	14	as	as	IN
6745	6643	15	that	that	DT
6745	6643	16	will	will	MD
6745	6643	17	make	make	VB
6745	6643	18	it	-PRON-	PRP
6745	6643	19	grain	grain	NN
6745	6643	20	,	,	,
6745	6643	21	and	and	CC
6745	6643	22	,	,	,
6745	6643	23	of	of	IN
6745	6643	24	course	course	NN
6745	6643	25	,	,	,
6745	6643	26	spoil	spoil	VB
6745	6643	27	it	-PRON-	PRP
6745	6643	28	.	.	.
6745	6644	1	A	a	DT
6745	6644	2	good	good	JJ
6745	6644	3	plan	plan	NN
6745	6644	4	is	be	VBZ
6745	6644	5	to	to	TO
6745	6644	6	pour	pour	VB
6745	6644	7	part	part	NN
6745	6644	8	of	of	IN
6745	6644	9	the	the	DT
6745	6644	10	syrup	syrup	NN
6745	6644	11	into	into	IN
6745	6644	12	a	a	DT
6745	6644	13	small	small	JJ
6745	6644	14	cup	cup	NN
6745	6644	15	,	,	,
6745	6644	16	which	which	WDT
6745	6644	17	place	place	VBP
6745	6644	18	in	in	IN
6745	6644	19	hot	hot	JJ
6745	6644	20	water	water	NN
6745	6644	21	.	.	.
6745	6645	1	That	that	DT
6745	6645	2	remaining	remain	VBG
6745	6645	3	in	in	IN
6745	6645	4	the	the	DT
6745	6645	5	sauce	sauce	NN
6745	6645	6	-	-	HYPH
6745	6645	7	pan	pan	NN
6745	6645	8	should	should	MD
6745	6645	9	be	be	VB
6745	6645	10	kept	keep	VBN
6745	6645	11	hot	hot	JJ
6745	6645	12	,	,	,
6745	6645	13	but	but	CC
6745	6645	14	it	-PRON-	PRP
6745	6645	15	should	should	MD
6745	6645	16	not	not	RB
6745	6645	17	boil	boil	VB
6745	6645	18	,	,	,
6745	6645	19	until	until	IN
6745	6645	20	needed	need	VBN
6745	6645	21	.	.	.
6745	6646	1	When	when	WRB
6745	6646	2	all	all	PDT
6745	6646	3	the	the	DT
6745	6646	4	balls	ball	NNS
6745	6646	5	have	have	VBP
6745	6646	6	been	be	VBN
6745	6646	7	used	use	VBN
6745	6646	8	,	,	,
6745	6646	9	dip	dip	VB
6745	6646	10	four	four	CD
6745	6646	11	dozen	dozen	NN
6745	6646	12	French	French	NNP
6745	6646	13	candied	candy	VBD
6745	6646	14	cherries	cherry	NNS
6745	6646	15	in	in	IN
6745	6646	16	the	the	DT
6745	6646	17	syrup	syrup	NN
6745	6646	18	,	,	,
6745	6646	19	and	and	CC
6745	6646	20	stick	stick	VB
6745	6646	21	them	-PRON-	PRP
6745	6646	22	between	between	IN
6745	6646	23	the	the	DT
6745	6646	24	balls	ball	NNS
6745	6646	25	.	.	.
6745	6647	1	Reserve	reserve	VB
6745	6647	2	about	about	IN
6745	6647	3	fifteen	fifteen	CD
6745	6647	4	cherries	cherry	NNS
6745	6647	5	,	,	,
6745	6647	6	with	with	IN
6745	6647	7	which	which	WDT
6745	6647	8	to	to	TO
6745	6647	9	garnish	garnish	VB
6745	6647	10	the	the	DT
6745	6647	11	centre	centre	NN
6745	6647	12	of	of	IN
6745	6647	13	the	the	DT
6745	6647	14	cake	cake	NN
6745	6647	15	.	.	.
6745	6648	1	Whip	whip	NN
6745	6648	2	one	one	CD
6745	6648	3	pint	pint	NN
6745	6648	4	and	and	CC
6745	6648	5	a	a	DT
6745	6648	6	half	half	NN
6745	6648	7	of	of	IN
6745	6648	8	cream	cream	NN
6745	6648	9	to	to	IN
6745	6648	10	a	a	DT
6745	6648	11	froth	froth	NN
6745	6648	12	.	.	.
6745	6649	1	Soak	soak	VB
6745	6649	2	half	half	PDT
6745	6649	3	a	a	DT
6745	6649	4	package	package	NN
6745	6649	5	of	of	IN
6745	6649	6	gelatine	gelatine	NN
6745	6649	7	in	in	IN
6745	6649	8	half	half	PDT
6745	6649	9	a	a	DT
6745	6649	10	cupful	cupful	NN
6745	6649	11	of	of	IN
6745	6649	12	milk	milk	NN
6745	6649	13	for	for	IN
6745	6649	14	two	two	CD
6745	6649	15	hours	hour	NNS
6745	6649	16	.	.	.
6745	6650	1	Pour	pour	VB
6745	6650	2	on	on	IN
6745	6650	3	this	this	DT
6745	6650	4	half	half	PDT
6745	6650	5	a	a	DT
6745	6650	6	cupful	cupful	NN
6745	6650	7	of	of	IN
6745	6650	8	boiling	boil	VBG
6745	6650	9	milk	milk	NN
6745	6650	10	.	.	.
6745	6651	1	Place	place	VB
6745	6651	2	the	the	DT
6745	6651	3	pan	pan	NN
6745	6651	4	of	of	IN
6745	6651	5	whipped	whip	VBN
6745	6651	6	cream	cream	NN
6745	6651	7	in	in	IN
6745	6651	8	another	another	DT
6745	6651	9	of	of	IN
6745	6651	10	ice	ice	NN
6745	6651	11	water	water	NN
6745	6651	12	,	,	,
6745	6651	13	and	and	CC
6745	6651	14	sprinkle	sprinkle	VB
6745	6651	15	over	over	IN
6745	6651	16	it	-PRON-	PRP
6745	6651	17	two-	two-	VBZ
6745	6651	18	thirds	third	NNS
6745	6651	19	of	of	IN
6745	6651	20	a	a	DT
6745	6651	21	cupful	cupful	NN
6745	6651	22	of	of	IN
6745	6651	23	sugar	sugar	NN
6745	6651	24	and	and	CC
6745	6651	25	nearly	nearly	RB
6745	6651	26	a	a	DT
6745	6651	27	teaspoonful	teaspoonful	JJ
6745	6651	28	of	of	IN
6745	6651	29	vanilla	vanilla	NN
6745	6651	30	flavor	flavor	NN
6745	6651	31	.	.	.
6745	6652	1	Strain	strain	VB
6745	6652	2	the	the	DT
6745	6652	3	gelatine	gelatine	NN
6745	6652	4	on	on	IN
6745	6652	5	this	this	DT
6745	6652	6	,	,	,
6745	6652	7	and	and	CC
6745	6652	8	stir	stir	VB
6745	6652	9	gently	gently	RB
6745	6652	10	from	from	IN
6745	6652	11	the	the	DT
6745	6652	12	bottom	bottom	NN
6745	6652	13	until	until	IN
6745	6652	14	it	-PRON-	PRP
6745	6652	15	begins	begin	VBZ
6745	6652	16	to	to	TO
6745	6652	17	thicken	thicken	VB
6745	6652	18	.	.	.
6745	6653	1	When	when	WRB
6745	6653	2	it	-PRON-	PRP
6745	6653	3	will	will	MD
6745	6653	4	just	just	RB
6745	6653	5	pour	pour	VB
6745	6653	6	,	,	,
6745	6653	7	fill	fill	VB
6745	6653	8	the	the	DT
6745	6653	9	three	three	CD
6745	6653	10	plates	plate	NNS
6745	6653	11	with	with	IN
6745	6653	12	it	-PRON-	PRP
6745	6653	13	,	,	,
6745	6653	14	and	and	CC
6745	6653	15	set	set	VBD
6745	6653	16	them	-PRON-	PRP
6745	6653	17	in	in	IN
6745	6653	18	the	the	DT
6745	6653	19	ice	ice	NN
6745	6653	20	chest	chest	NN
6745	6653	21	for	for	IN
6745	6653	22	half	half	PDT
6745	6653	23	an	an	DT
6745	6653	24	hour	hour	NN
6745	6653	25	.	.	.
6745	6654	1	Garnish	garnish	VB
6745	6654	2	the	the	DT
6745	6654	3	top	top	NN
6745	6654	4	with	with	IN
6745	6654	5	the	the	DT
6745	6654	6	remaining	remain	VBG
6745	6654	7	cherries	cherry	NNS
6745	6654	8	,	,	,
6745	6654	9	and	and	CC
6745	6654	10	serve	serve	VB
6745	6654	11	.	.	.
6745	6655	1	This	this	DT
6745	6655	2	is	be	VBZ
6745	6655	3	an	an	DT
6745	6655	4	excellent	excellent	JJ
6745	6655	5	dish	dish	NN
6745	6655	6	for	for	IN
6745	6655	7	dessert	dessert	NN
6745	6655	8	or	or	CC
6745	6655	9	party	party	NN
6745	6655	10	suppers	supper	NNS
6745	6655	11	.	.	.
6745	6656	1	CAKE	CAKE	NNS
6745	6656	2	.	.	.
6745	6657	1	Rice	Rice	NNP
6745	6657	2	Cake	Cake	NNP
6745	6657	3	.	.	.
6745	6658	1	One	one	CD
6745	6658	2	cupful	cupful	NN
6745	6658	3	of	of	IN
6745	6658	4	butter	butter	NN
6745	6658	5	,	,	,
6745	6658	6	two	two	CD
6745	6658	7	of	of	IN
6745	6658	8	sugar	sugar	NN
6745	6658	9	,	,	,
6745	6658	10	two	two	CD
6745	6658	11	and	and	CC
6745	6658	12	one	one	CD
6745	6658	13	-	-	HYPH
6745	6658	14	fourth	fourth	NN
6745	6658	15	of	of	IN
6745	6658	16	rice	rice	NN
6745	6658	17	flour	flour	NN
6745	6658	18	,	,	,
6745	6658	19	six	six	CD
6745	6658	20	eggs	egg	NNS
6745	6658	21	,	,	,
6745	6658	22	the	the	DT
6745	6658	23	juice	juice	NN
6745	6658	24	and	and	CC
6745	6658	25	rind	rind	NN
6745	6658	26	of	of	IN
6745	6658	27	a	a	DT
6745	6658	28	lemon	lemon	NN
6745	6658	29	.	.	.
6745	6659	1	Beat	beat	VB
6745	6659	2	the	the	DT
6745	6659	3	butter	butter	NN
6745	6659	4	to	to	IN
6745	6659	5	a	a	DT
6745	6659	6	cream	cream	NN
6745	6659	7	;	;	:
6745	6659	8	then	then	RB
6745	6659	9	gradually	gradually	RB
6745	6659	10	beat	beat	VBD
6745	6659	11	in	in	IN
6745	6659	12	the	the	DT
6745	6659	13	sugar	sugar	NN
6745	6659	14	,	,	,
6745	6659	15	and	and	CC
6745	6659	16	add	add	VB
6745	6659	17	the	the	DT
6745	6659	18	lemon	lemon	NN
6745	6659	19	.	.	.
6745	6660	1	Beat	beat	VB
6745	6660	2	the	the	DT
6745	6660	3	yolks	yolk	NNS
6745	6660	4	and	and	CC
6745	6660	5	whites	white	NNS
6745	6660	6	separately	separately	RB
6745	6660	7	,	,	,
6745	6660	8	and	and	CC
6745	6660	9	add	add	VB
6745	6660	10	them	-PRON-	PRP
6745	6660	11	to	to	IN
6745	6660	12	the	the	DT
6745	6660	13	beaten	beat	VBN
6745	6660	14	sugar	sugar	NN
6745	6660	15	and	and	CC
6745	6660	16	butter	butter	NN
6745	6660	17	.	.	.
6745	6661	1	Add	add	VB
6745	6661	2	also	also	RB
6745	6661	3	the	the	DT
6745	6661	4	rice	rice	NN
6745	6661	5	flour	flour	NN
6745	6661	6	.	.	.
6745	6662	1	Pour	pour	VB
6745	6662	2	into	into	IN
6745	6662	3	a	a	DT
6745	6662	4	shallow	shallow	JJ
6745	6662	5	pan	pan	NN
6745	6662	6	,	,	,
6745	6662	7	to	to	IN
6745	6662	8	the	the	DT
6745	6662	9	depth	depth	NN
6745	6662	10	of	of	IN
6745	6662	11	about	about	RB
6745	6662	12	two	two	CD
6745	6662	13	inches	inch	NNS
6745	6662	14	.	.	.
6745	6663	1	Bake	bake	VB
6745	6663	2	from	from	IN
6745	6663	3	thirty	thirty	CD
6745	6663	4	-	-	HYPH
6745	6663	5	five	five	CD
6745	6663	6	to	to	TO
6745	6663	7	forty	forty	CD
6745	6663	8	-	-	HYPH
6745	6663	9	five	five	CD
6745	6663	10	minutes	minute	NNS
6745	6663	11	in	in	IN
6745	6663	12	a	a	DT
6745	6663	13	moderate	moderate	JJ
6745	6663	14	oven	oven	NN
6745	6663	15	.	.	.
6745	6664	1	Silver	Silver	NNP
6745	6664	2	Cake	Cake	NNP
6745	6664	3	.	.	.
6745	6665	1	One	one	CD
6745	6665	2	cupful	cupful	NN
6745	6665	3	of	of	IN
6745	6665	4	sugar	sugar	NN
6745	6665	5	,	,	,
6745	6665	6	half	half	PDT
6745	6665	7	a	a	DT
6745	6665	8	cupful	cupful	NN
6745	6665	9	of	of	IN
6745	6665	10	butter	butter	NN
6745	6665	11	,	,	,
6745	6665	12	the	the	DT
6745	6665	13	whites	white	NNS
6745	6665	14	of	of	IN
6745	6665	15	three	three	CD
6745	6665	16	eggs	egg	NNS
6745	6665	17	,	,	,
6745	6665	18	half	half	PDT
6745	6665	19	a	a	DT
6745	6665	20	cupful	cupful	NN
6745	6665	21	of	of	IN
6745	6665	22	corn	corn	NN
6745	6665	23	-	-	HYPH
6745	6665	24	starch	starch	NN
6745	6665	25	,	,	,
6745	6665	26	dissolved	dissolve	VBN
6745	6665	27	in	in	IN
6745	6665	28	nearly	nearly	RB
6745	6665	29	half	half	PDT
6745	6665	30	a	a	DT
6745	6665	31	cupful	cupful	NN
6745	6665	32	of	of	IN
6745	6665	33	milk;--one	milk;--one	NN
6745	6665	34	and	and	CC
6745	6665	35	a	a	DT
6745	6665	36	fourth	fourth	JJ
6745	6665	37	cupfuls	cupful	NNS
6745	6665	38	of	of	IN
6745	6665	39	flour	flour	NN
6745	6665	40	,	,	,
6745	6665	41	half	half	PDT
6745	6665	42	a	a	DT
6745	6665	43	teaspoonful	teaspoonful	NN
6745	6665	44	of	of	IN
6745	6665	45	cream	cream	NN
6745	6665	46	of	of	IN
6745	6665	47	tartar	tartar	NN
6745	6665	48	,	,	,
6745	6665	49	one	one	CD
6745	6665	50	-	-	HYPH
6745	6665	51	fourth	fourth	NN
6745	6665	52	of	of	IN
6745	6665	53	a	a	DT
6745	6665	54	teaspoonful	teaspoonful	JJ
6745	6665	55	of	of	IN
6745	6665	56	soda	soda	NN
6745	6665	57	,	,	,
6745	6665	58	and	and	CC
6745	6665	59	vanilla	vanilla	NN
6745	6665	60	or	or	CC
6745	6665	61	almond	almond	NN
6745	6665	62	flavor	flavor	NN
6745	6665	63	.	.	.
6745	6666	1	Beat	beat	VB
6745	6666	2	the	the	DT
6745	6666	3	butter	butter	NN
6745	6666	4	to	to	IN
6745	6666	5	a	a	DT
6745	6666	6	cream	cream	NN
6745	6666	7	,	,	,
6745	6666	8	and	and	CC
6745	6666	9	gradually	gradually	RB
6745	6666	10	beat	beat	VBN
6745	6666	11	in	in	IN
6745	6666	12	the	the	DT
6745	6666	13	sugar	sugar	NN
6745	6666	14	.	.	.
6745	6667	1	Add	add	VB
6745	6667	2	the	the	DT
6745	6667	3	flavor	flavor	NN
6745	6667	4	.	.	.
6745	6668	1	Mix	mix	VB
6745	6668	2	the	the	DT
6745	6668	3	flour	flour	NN
6745	6668	4	,	,	,
6745	6668	5	cream	cream	NN
6745	6668	6	of	of	IN
6745	6668	7	tartar	tartar	NN
6745	6668	8	and	and	CC
6745	6668	9	soda	soda	VB
6745	6668	10	together	together	RB
6745	6668	11	,	,	,
6745	6668	12	and	and	CC
6745	6668	13	sift	sift	VB
6745	6668	14	.	.	.
6745	6669	1	Beat	beat	VB
6745	6669	2	the	the	DT
6745	6669	3	whites	white	NNS
6745	6669	4	to	to	IN
6745	6669	5	a	a	DT
6745	6669	6	stiff	stiff	JJ
6745	6669	7	froth	froth	NN
6745	6669	8	.	.	.
6745	6670	1	Add	add	VB
6745	6670	2	the	the	DT
6745	6670	3	corn-	corn-	JJ
6745	6670	4	starch	starch	NN
6745	6670	5	and	and	CC
6745	6670	6	milk	milk	NN
6745	6670	7	to	to	IN
6745	6670	8	the	the	DT
6745	6670	9	beaten	beat	VBN
6745	6670	10	sugar	sugar	NN
6745	6670	11	and	and	CC
6745	6670	12	butter	butter	NN
6745	6670	13	;	;	:
6745	6670	14	then	then	RB
6745	6670	15	add	add	VB
6745	6670	16	the	the	DT
6745	6670	17	whites	white	NNS
6745	6670	18	of	of	IN
6745	6670	19	the	the	DT
6745	6670	20	eggs	egg	NNS
6745	6670	21	and	and	CC
6745	6670	22	the	the	DT
6745	6670	23	flour	flour	NN
6745	6670	24	.	.	.
6745	6671	1	Mix	mix	VB
6745	6671	2	quickly	quickly	RB
6745	6671	3	and	and	CC
6745	6671	4	thoroughly	thoroughly	RB
6745	6671	5	.	.	.
6745	6672	1	Have	have	VBP
6745	6672	2	the	the	DT
6745	6672	3	batter	batter	NN
6745	6672	4	in	in	IN
6745	6672	5	sheets	sheet	NNS
6745	6672	6	,	,	,
6745	6672	7	and	and	CC
6745	6672	8	about	about	RB
6745	6672	9	two	two	CD
6745	6672	10	inches	inch	NNS
6745	6672	11	deep	deep	JJ
6745	6672	12	.	.	.
6745	6673	1	Bake	bake	VB
6745	6673	2	in	in	IN
6745	6673	3	a	a	DT
6745	6673	4	moderate	moderate	JJ
6745	6673	5	oven	oven	NN
6745	6673	6	for	for	IN
6745	6673	7	about	about	RB
6745	6673	8	half	half	PDT
6745	6673	9	an	an	DT
6745	6673	10	hour	hour	NN
6745	6673	11	.	.	.
6745	6674	1	A	a	DT
6745	6674	2	chocolate	chocolate	NN
6745	6674	3	frosting	frosting	NN
6745	6674	4	is	be	VBZ
6745	6674	5	nice	nice	JJ
6745	6674	6	with	with	IN
6745	6674	7	this	this	DT
6745	6674	8	cake	cake	NN
6745	6674	9	.	.	.
6745	6675	1	[	[	-LRB-
6745	6675	2	Mrs.	Mrs.	NNP
6745	6675	3	L.	L.	NNP
6745	6675	4	C.	C.	NNP
6745	6676	1	A.	a.	NN
6745	6676	2	]	]	-RRB-
6745	6677	1	Gold	Gold	NNP
6745	6677	2	Cake	Cake	NNP
6745	6677	3	.	.	.
6745	6678	1	One	one	CD
6745	6678	2	cupful	cupful	NN
6745	6678	3	of	of	IN
6745	6678	4	sugar	sugar	NN
6745	6678	5	,	,	,
6745	6678	6	half	half	PDT
6745	6678	7	a	a	DT
6745	6678	8	cupful	cupful	NN
6745	6678	9	of	of	IN
6745	6678	10	butter	butter	NN
6745	6678	11	,	,	,
6745	6678	12	the	the	DT
6745	6678	13	yolks	yolk	NNS
6745	6678	14	of	of	IN
6745	6678	15	three	three	CD
6745	6678	16	eggs	egg	NNS
6745	6678	17	and	and	CC
6745	6678	18	one	one	CD
6745	6678	19	whole	whole	JJ
6745	6678	20	egg	egg	NN
6745	6678	21	,	,	,
6745	6678	22	half	half	PDT
6745	6678	23	a	a	DT
6745	6678	24	cupful	cupful	NN
6745	6678	25	of	of	IN
6745	6678	26	milk	milk	NN
6745	6678	27	,	,	,
6745	6678	28	one	one	CD
6745	6678	29	-	-	HYPH
6745	6678	30	fourth	fourth	NN
6745	6678	31	of	of	IN
6745	6678	32	a	a	DT
6745	6678	33	teaspoonful	teaspoonful	JJ
6745	6678	34	each	each	DT
6745	6678	35	of	of	IN
6745	6678	36	soda	soda	NN
6745	6678	37	and	and	CC
6745	6678	38	cream	cream	NN
6745	6678	39	of	of	IN
6745	6678	40	tartar	tartar	NN
6745	6678	41	,	,	,
6745	6678	42	one	one	CD
6745	6678	43	and	and	CC
6745	6678	44	three	three	CD
6745	6678	45	-	-	HYPH
6745	6678	46	fourths	fourth	NNS
6745	6678	47	cupfuls	cupful	NNS
6745	6678	48	of	of	IN
6745	6678	49	flour	flour	NN
6745	6678	50	.	.	.
6745	6679	1	Mix	mix	VB
6745	6679	2	the	the	DT
6745	6679	3	butter	butter	NN
6745	6679	4	and	and	CC
6745	6679	5	sugar	sugar	NN
6745	6679	6	together	together	RB
6745	6679	7	,	,	,
6745	6679	8	and	and	CC
6745	6679	9	add	add	VB
6745	6679	10	the	the	DT
6745	6679	11	eggs	egg	NNS
6745	6679	12	,	,	,
6745	6679	13	milk	milk	NN
6745	6679	14	,	,	,
6745	6679	15	flavor	flavor	NN
6745	6679	16	and	and	CC
6745	6679	17	flour	flour	NN
6745	6679	18	,	,	,
6745	6679	19	in	in	IN
6745	6679	20	the	the	DT
6745	6679	21	order	order	NN
6745	6679	22	named	name	VBN
6745	6679	23	.	.	.
6745	6680	1	Bake	bake	VB
6745	6680	2	the	the	DT
6745	6680	3	same	same	JJ
6745	6680	4	as	as	IN
6745	6680	5	the	the	DT
6745	6680	6	silver	silver	JJ
6745	6680	7	cake	cake	NN
6745	6680	8	.	.	.
6745	6681	1	A	a	DT
6745	6681	2	white	white	JJ
6745	6681	3	frosting	frosting	NN
6745	6681	4	is	be	VBZ
6745	6681	5	good	good	JJ
6745	6681	6	with	with	IN
6745	6681	7	this	this	DT
6745	6681	8	cake	cake	NN
6745	6681	9	.	.	.
6745	6682	1	[	[	-LRB-
6745	6682	2	Mrs.	Mrs.	NNP
6745	6682	3	L.	L.	NNP
6745	6682	4	C.	C.	NNP
6745	6683	1	A.	a.	NN
6745	6683	2	]	]	-RRB-
6745	6684	1	Angel	Angel	NNP
6745	6684	2	Cake	Cake	NNP
6745	6684	3	.	.	.
6745	6685	1	The	the	DT
6745	6685	2	whites	white	NNS
6745	6685	3	of	of	IN
6745	6685	4	eleven	eleven	CD
6745	6685	5	eggs	egg	NNS
6745	6685	6	,	,	,
6745	6685	7	one	one	CD
6745	6685	8	and	and	CC
6745	6685	9	a	a	DT
6745	6685	10	half	half	NN
6745	6685	11	cupfuls	cupful	NNS
6745	6685	12	of	of	IN
6745	6685	13	granulated	granulated	JJ
6745	6685	14	sugar	sugar	NN
6745	6685	15	,	,	,
6745	6685	16	one	one	CD
6745	6685	17	cupful	cupful	NN
6745	6685	18	of	of	IN
6745	6685	19	pastry	pastry	NN
6745	6685	20	flour	flour	NN
6745	6685	21	,	,	,
6745	6685	22	measured	measure	VBN
6745	6685	23	after	after	IN
6745	6685	24	being	be	VBG
6745	6685	25	sifted	sift	VBN
6745	6685	26	four	four	CD
6745	6685	27	times	time	NNS
6745	6685	28	;	;	:
6745	6685	29	one	one	CD
6745	6685	30	teaspoonful	teaspoonful	NN
6745	6685	31	of	of	IN
6745	6685	32	cream	cream	NN
6745	6685	33	of	of	IN
6745	6685	34	tartar	tartar	NN
6745	6685	35	,	,	,
6745	6685	36	one	one	CD
6745	6685	37	of	of	IN
6745	6685	38	vanilla	vanilla	NN
6745	6685	39	extract	extract	NN
6745	6685	40	.	.	.
6745	6686	1	Sift	sift	VB
6745	6686	2	the	the	DT
6745	6686	3	flour	flour	NN
6745	6686	4	and	and	CC
6745	6686	5	cream	cream	NN
6745	6686	6	of	of	IN
6745	6686	7	tartar	tartar	NN
6745	6686	8	together	together	RB
6745	6686	9	.	.	.
6745	6687	1	Beat	beat	VB
6745	6687	2	the	the	DT
6745	6687	3	whites	white	NNS
6745	6687	4	to	to	IN
6745	6687	5	a	a	DT
6745	6687	6	stiff	stiff	JJ
6745	6687	7	froth	froth	NN
6745	6687	8	.	.	.
6745	6688	1	Beat	beat	VB
6745	6688	2	the	the	DT
6745	6688	3	sugar	sugar	NN
6745	6688	4	into	into	IN
6745	6688	5	the	the	DT
6745	6688	6	eggs	egg	NNS
6745	6688	7	,	,	,
6745	6688	8	and	and	CC
6745	6688	9	add	add	VB
6745	6688	10	the	the	DT
6745	6688	11	seasoning	seasoning	NN
6745	6688	12	and	and	CC
6745	6688	13	flour	flour	NN
6745	6688	14	,	,	,
6745	6688	15	stirring	stir	VBG
6745	6688	16	quickly	quickly	RB
6745	6688	17	and	and	CC
6745	6688	18	lightly	lightly	RB
6745	6688	19	.	.	.
6745	6689	1	Beat	beat	VB
6745	6689	2	until	until	IN
6745	6689	3	ready	ready	JJ
6745	6689	4	to	to	TO
6745	6689	5	put	put	VB
6745	6689	6	the	the	DT
6745	6689	7	mixture	mixture	NN
6745	6689	8	in	in	IN
6745	6689	9	the	the	DT
6745	6689	10	oven	oven	NN
6745	6689	11	.	.	.
6745	6690	1	Use	use	VB
6745	6690	2	a	a	DT
6745	6690	3	pan	pan	NN
6745	6690	4	that	that	WDT
6745	6690	5	has	have	VBZ
6745	6690	6	little	little	JJ
6745	6690	7	legs	leg	NNS
6745	6690	8	at	at	IN
6745	6690	9	the	the	DT
6745	6690	10	top	top	JJ
6745	6690	11	corners	corner	NNS
6745	6690	12	,	,	,
6745	6690	13	so	so	IN
6745	6690	14	that	that	IN
6745	6690	15	when	when	WRB
6745	6690	16	the	the	DT
6745	6690	17	pan	pan	NN
6745	6690	18	is	be	VBZ
6745	6690	19	turned	turn	VBN
6745	6690	20	upside	upside	RB
6745	6690	21	down	down	RB
6745	6690	22	on	on	IN
6745	6690	23	the	the	DT
6745	6690	24	table	table	NN
6745	6690	25	,	,	,
6745	6690	26	after	after	IN
6745	6690	27	the	the	DT
6745	6690	28	baking	baking	NN
6745	6690	29	,	,	,
6745	6690	30	a	a	DT
6745	6690	31	current	current	NN
6745	6690	32	of	of	IN
6745	6690	33	air	air	NN
6745	6690	34	will	will	MD
6745	6690	35	pass	pass	VB
6745	6690	36	under	under	RB
6745	6690	37	and	and	CC
6745	6690	38	over	over	IN
6745	6690	39	it	-PRON-	PRP
6745	6690	40	.	.	.
6745	6691	1	Bake	bake	VB
6745	6691	2	for	for	IN
6745	6691	3	forty	forty	CD
6745	6691	4	minutes	minute	NNS
6745	6691	5	in	in	IN
6745	6691	6	a	a	DT
6745	6691	7	moderate	moderate	JJ
6745	6691	8	oven	oven	NN
6745	6691	9	.	.	.
6745	6692	1	Do	do	VBP
6745	6692	2	not	not	RB
6745	6692	3	grease	grease	VB
6745	6692	4	the	the	DT
6745	6692	5	pan	pan	NN
6745	6692	6	.	.	.
6745	6693	1	Sunshine	Sunshine	NNP
6745	6693	2	Cake	Cake	NNP
6745	6693	3	.	.	.
6745	6694	1	This	this	DT
6745	6694	2	is	be	VBZ
6745	6694	3	made	make	VBN
6745	6694	4	almost	almost	RB
6745	6694	5	exactly	exactly	RB
6745	6694	6	like	like	IN
6745	6694	7	angel	angel	NN
6745	6694	8	cake	cake	NN
6745	6694	9	.	.	.
6745	6695	1	Have	have	VBP
6745	6695	2	the	the	DT
6745	6695	3	whites	white	NNS
6745	6695	4	of	of	IN
6745	6695	5	eleven	eleven	CD
6745	6695	6	eggs	egg	NNS
6745	6695	7	and	and	CC
6745	6695	8	yolks	yolk	NNS
6745	6695	9	of	of	IN
6745	6695	10	six	six	CD
6745	6695	11	,	,	,
6745	6695	12	one	one	CD
6745	6695	13	and	and	CC
6745	6695	14	a	a	DT
6745	6695	15	half	half	NN
6745	6695	16	cupfuls	cupful	NNS
6745	6695	17	of	of	IN
6745	6695	18	granulated	granulate	VBN
6745	6695	19	sugar	sugar	NN
6745	6695	20	,	,	,
6745	6695	21	measured	measure	VBN
6745	6695	22	after	after	IN
6745	6695	23	one	one	CD
6745	6695	24	sifting	sift	VBG
6745	6695	25	;	;	:
6745	6695	26	one	one	CD
6745	6695	27	cupful	cupful	NN
6745	6695	28	of	of	IN
6745	6695	29	flour	flour	NN
6745	6695	30	,	,	,
6745	6695	31	measured	measure	VBN
6745	6695	32	after	after	IN
6745	6695	33	sifting	sift	VBG
6745	6695	34	;	;	:
6745	6695	35	one	one	CD
6745	6695	36	teaspoonful	teaspoonful	NN
6745	6695	37	of	of	IN
6745	6695	38	cream	cream	NN
6745	6695	39	of	of	IN
6745	6695	40	tartar	tartar	NN
6745	6695	41	and	and	CC
6745	6695	42	one	one	CD
6745	6695	43	of	of	IN
6745	6695	44	orange	orange	NNP
6745	6695	45	extract	extract	NN
6745	6695	46	.	.	.
6745	6696	1	Beat	beat	VB
6745	6696	2	the	the	DT
6745	6696	3	whites	white	NNS
6745	6696	4	to	to	IN
6745	6696	5	a	a	DT
6745	6696	6	stiff	stiff	JJ
6745	6696	7	froth	froth	NN
6745	6696	8	,	,	,
6745	6696	9	and	and	CC
6745	6696	10	gradually	gradually	RB
6745	6696	11	beat	beat	VBN
6745	6696	12	in	in	IN
6745	6696	13	the	the	DT
6745	6696	14	sugar	sugar	NN
6745	6696	15	.	.	.
6745	6697	1	Beat	beat	VB
6745	6697	2	the	the	DT
6745	6697	3	yolks	yolk	NNS
6745	6697	4	in	in	IN
6745	6697	5	a	a	DT
6745	6697	6	similar	similar	JJ
6745	6697	7	manner	manner	NN
6745	6697	8	,	,	,
6745	6697	9	and	and	CC
6745	6697	10	add	add	VB
6745	6697	11	to	to	IN
6745	6697	12	them	-PRON-	PRP
6745	6697	13	the	the	DT
6745	6697	14	whites	white	NNS
6745	6697	15	and	and	CC
6745	6697	16	sugar	sugar	NN
6745	6697	17	and	and	CC
6745	6697	18	the	the	DT
6745	6697	19	flavor	flavor	NN
6745	6697	20	.	.	.
6745	6698	1	Finally	finally	RB
6745	6698	2	,	,	,
6745	6698	3	stir	stir	NN
6745	6698	4	in	in	IN
6745	6698	5	the	the	DT
6745	6698	6	flour	flour	NN
6745	6698	7	.	.	.
6745	6699	1	Mix	mix	VB
6745	6699	2	quickly	quickly	RB
6745	6699	3	and	and	CC
6745	6699	4	well	well	RB
6745	6699	5	.	.	.
6745	6700	1	Bake	bake	VB
6745	6700	2	for	for	IN
6745	6700	3	fifty	fifty	CD
6745	6700	4	minutes	minute	NNS
6745	6700	5	in	in	IN
6745	6700	6	a	a	DT
6745	6700	7	slow	slow	JJ
6745	6700	8	oven	oven	NN
6745	6700	9	,	,	,
6745	6700	10	using	use	VBG
6745	6700	11	a	a	DT
6745	6700	12	pan	pan	NN
6745	6700	13	like	like	IN
6745	6700	14	that	that	DT
6745	6700	15	for	for	IN
6745	6700	16	angel	angel	NN
6745	6700	17	cake	cake	NN
6745	6700	18	.	.	.
6745	6701	1	Demon	Demon	NNP
6745	6701	2	Cake	Cake	NNP
6745	6701	3	.	.	.
6745	6702	1	One	one	CD
6745	6702	2	cupful	cupful	NN
6745	6702	3	of	of	IN
6745	6702	4	butter	butter	NN
6745	6702	5	,	,	,
6745	6702	6	one	one	CD
6745	6702	7	of	of	IN
6745	6702	8	sugar	sugar	NN
6745	6702	9	,	,	,
6745	6702	10	one	one	CD
6745	6702	11	of	of	IN
6745	6702	12	molasses	molasse	NNS
6745	6702	13	,	,	,
6745	6702	14	two	two	CD
6745	6702	15	eggs	egg	NNS
6745	6702	16	,	,	,
6745	6702	17	four	four	CD
6745	6702	18	and	and	CC
6745	6702	19	one	one	CD
6745	6702	20	-	-	HYPH
6745	6702	21	fourth	fourth	NN
6745	6702	22	cupfuls	cupful	NNS
6745	6702	23	of	of	IN
6745	6702	24	flour	flour	NN
6745	6702	25	,	,	,
6745	6702	26	one	one	CD
6745	6702	27	table	table	NN
6745	6702	28	-	-	HYPH
6745	6702	29	spoonful	spoonful	JJ
6745	6702	30	of	of	IN
6745	6702	31	ginger	ginger	NN
6745	6702	32	,	,	,
6745	6702	33	one	one	CD
6745	6702	34	of	of	IN
6745	6702	35	cinnamon	cinnamon	NN
6745	6702	36	,	,	,
6745	6702	37	four	four	CD
6745	6702	38	of	of	IN
6745	6702	39	brandy	brandy	NN
6745	6702	40	,	,	,
6745	6702	41	half	half	PDT
6745	6702	42	a	a	DT
6745	6702	43	grated	grate	VBN
6745	6702	44	nutmeg	nutmeg	NN
6745	6702	45	,	,	,
6745	6702	46	one	one	CD
6745	6702	47	teaspoonful	teaspoonful	NN
6745	6702	48	of	of	IN
6745	6702	49	soda	soda	NN
6745	6702	50	,	,	,
6745	6702	51	dissolved	dissolve	VBN
6745	6702	52	in	in	IN
6745	6702	53	two	two	CD
6745	6702	54	table	table	NN
6745	6702	55	-	-	HYPH
6745	6702	56	spoonfuls	spoonful	NNS
6745	6702	57	of	of	IN
6745	6702	58	milk	milk	NN
6745	6702	59	;	;	:
6745	6702	60	one	one	CD
6745	6702	61	cupful	cupful	NN
6745	6702	62	of	of	IN
6745	6702	63	currants	currant	NNS
6745	6702	64	,	,	,
6745	6702	65	and	and	CC
6745	6702	66	one	one	CD
6745	6702	67	of	of	IN
6745	6702	68	preserved	preserve	VBN
6745	6702	69	ginger	ginger	NN
6745	6702	70	,	,	,
6745	6702	71	cut	cut	VBN
6745	6702	72	in	in	IN
6745	6702	73	fine	fine	JJ
6745	6702	74	strips	strip	NNS
6745	6702	75	.	.	.
6745	6703	1	Beat	beat	VB
6745	6703	2	the	the	DT
6745	6703	3	butter	butter	NN
6745	6703	4	to	to	IN
6745	6703	5	a	a	DT
6745	6703	6	cream	cream	NN
6745	6703	7	;	;	:
6745	6703	8	then	then	RB
6745	6703	9	beat	beat	VB
6745	6703	10	in	in	IN
6745	6703	11	the	the	DT
6745	6703	12	sugar	sugar	NN
6745	6703	13	,	,	,
6745	6703	14	molasses	molasse	NNS
6745	6703	15	,	,	,
6745	6703	16	brandy	brandy	NN
6745	6703	17	and	and	CC
6745	6703	18	spice	spice	NN
6745	6703	19	.	.	.
6745	6704	1	Have	have	VBP
6745	6704	2	the	the	DT
6745	6704	3	eggs	egg	NNS
6745	6704	4	well	well	RB
6745	6704	5	beaten	beat	VBN
6745	6704	6	,	,	,
6745	6704	7	and	and	CC
6745	6704	8	add	add	VB
6745	6704	9	them	-PRON-	PRP
6745	6704	10	.	.	.
6745	6705	1	Stir	stir	VB
6745	6705	2	in	in	IN
6745	6705	3	the	the	DT
6745	6705	4	soda	soda	NN
6745	6705	5	and	and	CC
6745	6705	6	flour	flour	NN
6745	6705	7	.	.	.
6745	6706	1	Have	have	VBP
6745	6706	2	two	two	CD
6745	6706	3	pans	pan	NNS
6745	6706	4	well	well	RB
6745	6706	5	buttered	butter	VBN
6745	6706	6	,	,	,
6745	6706	7	or	or	CC
6745	6706	8	lined	line	VBN
6745	6706	9	with	with	IN
6745	6706	10	paraffin	paraffin	NN
6745	6706	11	paper	paper	NN
6745	6706	12	.	.	.
6745	6707	1	Pour	pour	VB
6745	6707	2	the	the	DT
6745	6707	3	cake	cake	NN
6745	6707	4	mixture	mixture	NN
6745	6707	5	,	,	,
6745	6707	6	to	to	IN
6745	6707	7	the	the	DT
6745	6707	8	depth	depth	NN
6745	6707	9	of	of	IN
6745	6707	10	about	about	RB
6745	6707	11	two	two	CD
6745	6707	12	inches	inch	NNS
6745	6707	13	,	,	,
6745	6707	14	in	in	IN
6745	6707	15	each	each	DT
6745	6707	16	pan	pan	NN
6745	6707	17	.	.	.
6745	6708	1	Sprinkle	sprinkle	VB
6745	6708	2	a	a	DT
6745	6708	3	layer	layer	NN
6745	6708	4	of	of	IN
6745	6708	5	fruit	fruit	NN
6745	6708	6	on	on	IN
6745	6708	7	it	-PRON-	PRP
6745	6708	8	.	.	.
6745	6709	1	Cover	cover	VB
6745	6709	2	with	with	IN
6745	6709	3	a	a	DT
6745	6709	4	thin	thin	JJ
6745	6709	5	layer	layer	NN
6745	6709	6	of	of	IN
6745	6709	7	the	the	DT
6745	6709	8	mixture	mixture	NN
6745	6709	9	,	,	,
6745	6709	10	and	and	CC
6745	6709	11	add	add	VB
6745	6709	12	more	more	JJR
6745	6709	13	fruit	fruit	NN
6745	6709	14	.	.	.
6745	6710	1	Continue	continue	VB
6745	6710	2	this	this	DT
6745	6710	3	until	until	IN
6745	6710	4	all	all	PDT
6745	6710	5	the	the	DT
6745	6710	6	batter	batter	NN
6745	6710	7	and	and	CC
6745	6710	8	fruit	fruit	NN
6745	6710	9	is	be	VBZ
6745	6710	10	used	use	VBN
6745	6710	11	.	.	.
6745	6711	1	Bake	bake	VB
6745	6711	2	two	two	CD
6745	6711	3	hours	hour	NNS
6745	6711	4	in	in	IN
6745	6711	5	a	a	DT
6745	6711	6	moderate	moderate	JJ
6745	6711	7	oven	oven	NN
6745	6711	8	.	.	.
6745	6712	1	Ames	Ames	NNP
6745	6712	2	Cake	Cake	NNP
6745	6712	3	.	.	.
6745	6713	1	One	one	CD
6745	6713	2	generous	generous	JJ
6745	6713	3	cupful	cupful	NN
6745	6713	4	of	of	IN
6745	6713	5	butter	butter	NN
6745	6713	6	,	,	,
6745	6713	7	two	two	CD
6745	6713	8	of	of	IN
6745	6713	9	sugar	sugar	NN
6745	6713	10	,	,	,
6745	6713	11	three	three	CD
6745	6713	12	cupfuls	cupful	NNS
6745	6713	13	of	of	IN
6745	6713	14	pastry	pastry	NN
6745	6713	15	flour	flour	NN
6745	6713	16	,	,	,
6745	6713	17	one	one	CD
6745	6713	18	small	small	JJ
6745	6713	19	cupful	cupful	NN
6745	6713	20	of	of	IN
6745	6713	21	milk	milk	NN
6745	6713	22	,	,	,
6745	6713	23	the	the	DT
6745	6713	24	yolks	yolk	NNS
6745	6713	25	of	of	IN
6745	6713	26	five	five	CD
6745	6713	27	eggs	egg	NNS
6745	6713	28	and	and	CC
6745	6713	29	whites	white	NNS
6745	6713	30	of	of	IN
6745	6713	31	three	three	CD
6745	6713	32	,	,	,
6745	6713	33	one	one	CD
6745	6713	34	teaspoonful	teaspoonful	NN
6745	6713	35	of	of	IN
6745	6713	36	cream	cream	NN
6745	6713	37	of	of	IN
6745	6713	38	tartar	tartar	NN
6745	6713	39	,	,	,
6745	6713	40	half	half	PDT
6745	6713	41	a	a	DT
6745	6713	42	teaspoonful	teaspoonful	NN
6745	6713	43	of	of	IN
6745	6713	44	soda	soda	NN
6745	6713	45	,	,	,
6745	6713	46	or	or	CC
6745	6713	47	one	one	CD
6745	6713	48	and	and	CC
6745	6713	49	a	a	DT
6745	6713	50	half	half	NN
6745	6713	51	teaspoonfuls	teaspoonful	NNS
6745	6713	52	of	of	IN
6745	6713	53	baking	baking	NN
6745	6713	54	powder	powder	NN
6745	6713	55	,	,	,
6745	6713	56	one	one	CD
6745	6713	57	teaspoonful	teaspoonful	NN
6745	6713	58	of	of	IN
6745	6713	59	lemon	lemon	NN
6745	6713	60	extract	extract	NN
6745	6713	61	,	,	,
6745	6713	62	or	or	CC
6745	6713	63	the	the	DT
6745	6713	64	juice	juice	NN
6745	6713	65	of	of	IN
6745	6713	66	one	one	CD
6745	6713	67	fresh	fresh	JJ
6745	6713	68	lemon	lemon	NN
6745	6713	69	.	.	.
6745	6714	1	Beat	beat	VB
6745	6714	2	the	the	DT
6745	6714	3	butter	butter	NN
6745	6714	4	to	to	IN
6745	6714	5	a	a	DT
6745	6714	6	cream	cream	NN
6745	6714	7	.	.	.
6745	6715	1	Add	add	VB
6745	6715	2	the	the	DT
6745	6715	3	sugar	sugar	NN
6745	6715	4	,	,	,
6745	6715	5	gradually	gradually	RB
6745	6715	6	,	,	,
6745	6715	7	then	then	RB
6745	6715	8	the	the	DT
6745	6715	9	seasoning	seasoning	NN
6745	6715	10	,	,	,
6745	6715	11	the	the	DT
6745	6715	12	eggs	egg	NNS
6745	6715	13	,	,	,
6745	6715	14	well	well	RB
6745	6715	15	beaten	beat	VBN
6745	6715	16	,	,	,
6745	6715	17	next	next	IN
6745	6715	18	the	the	DT
6745	6715	19	milk	milk	NN
6745	6715	20	and	and	CC
6745	6715	21	then	then	RB
6745	6715	22	the	the	DT
6745	6715	23	flour	flour	NN
6745	6715	24	,	,	,
6745	6715	25	in	in	IN
6745	6715	26	which	which	WDT
6745	6715	27	the	the	DT
6745	6715	28	soda	soda	NN
6745	6715	29	and	and	CC
6745	6715	30	cream	cream	NN
6745	6715	31	of	of	IN
6745	6715	32	tartar	tartar	NN
6745	6715	33	are	be	VBP
6745	6715	34	mixed	mixed	JJ
6745	6715	35	.	.	.
6745	6716	1	Mix	mix	VB
6745	6716	2	thoroughly	thoroughly	RB
6745	6716	3	,	,	,
6745	6716	4	but	but	CC
6745	6716	5	quickly	quickly	RB
6745	6716	6	,	,	,
6745	6716	7	and	and	CC
6745	6716	8	bake	bake	VB
6745	6716	9	in	in	RP
6745	6716	10	two	two	CD
6745	6716	11	sheets	sheet	NNS
6745	6716	12	in	in	IN
6745	6716	13	a	a	DT
6745	6716	14	moderate	moderate	JJ
6745	6716	15	oven	oven	NN
6745	6716	16	for	for	IN
6745	6716	17	twenty	twenty	CD
6745	6716	18	-	-	HYPH
6745	6716	19	five	five	CD
6745	6716	20	or	or	CC
6745	6716	21	thirty	thirty	CD
6745	6716	22	minutes	minute	NNS
6745	6716	23	.	.	.
6745	6717	1	Cover	cover	VB
6745	6717	2	with	with	IN
6745	6717	3	a	a	DT
6745	6717	4	frosting	frosting	NN
6745	6717	5	made	make	VBN
6745	6717	6	by	by	IN
6745	6717	7	stirring	stir	VBG
6745	6717	8	two	two	CD
6745	6717	9	small	small	JJ
6745	6717	10	cupfuls	cupful	NNS
6745	6717	11	of	of	IN
6745	6717	12	powdered	powdered	JJ
6745	6717	13	sugar	sugar	NN
6745	6717	14	into	into	IN
6745	6717	15	the	the	DT
6745	6717	16	whites	white	NNS
6745	6717	17	of	of	IN
6745	6717	18	two	two	CD
6745	6717	19	eggs	egg	NNS
6745	6717	20	,	,	,
6745	6717	21	and	and	CC
6745	6717	22	seasoning	seasoning	NN
6745	6717	23	with	with	IN
6745	6717	24	lemon	lemon	NN
6745	6717	25	.	.	.
6745	6718	1	Black	Black	NNP
6745	6718	2	Cake	Cake	NNP
6745	6718	3	.	.	.
6745	6719	1	Three	three	CD
6745	6719	2	cupfuls	cupful	NNS
6745	6719	3	of	of	IN
6745	6719	4	butter	butter	NN
6745	6719	5	,	,	,
6745	6719	6	one	one	CD
6745	6719	7	quart	quart	NN
6745	6719	8	of	of	IN
6745	6719	9	sugar	sugar	NN
6745	6719	10	,	,	,
6745	6719	11	three	three	CD
6745	6719	12	pints	pint	NNS
6745	6719	13	of	of	IN
6745	6719	14	flour	flour	NN
6745	6719	15	,	,	,
6745	6719	16	half	half	PDT
6745	6719	17	a	a	DT
6745	6719	18	pint	pint	NN
6745	6719	19	of	of	IN
6745	6719	20	molasses	molasse	NNS
6745	6719	21	,	,	,
6745	6719	22	half	half	PDT
6745	6719	23	a	a	DT
6745	6719	24	pint	pint	NN
6745	6719	25	of	of	IN
6745	6719	26	brandy	brandy	NN
6745	6719	27	,	,	,
6745	6719	28	half	half	PDT
6745	6719	29	a	a	DT
6745	6719	30	pint	pint	NN
6745	6719	31	of	of	IN
6745	6719	32	wine	wine	NN
6745	6719	33	,	,	,
6745	6719	34	one	one	CD
6745	6719	35	teaspoonful	teaspoonful	NN
6745	6719	36	of	of	IN
6745	6719	37	saleratus	saleratus	NNP
6745	6719	38	,	,	,
6745	6719	39	one	one	CD
6745	6719	40	ounce	ounce	NN
6745	6719	41	each	each	DT
6745	6719	42	of	of	IN
6745	6719	43	all	all	DT
6745	6719	44	kinds	kind	NNS
6745	6719	45	of	of	IN
6745	6719	46	spices	spice	NNS
6745	6719	47	,	,	,
6745	6719	48	twelve	twelve	CD
6745	6719	49	eggs	egg	NNS
6745	6719	50	,	,	,
6745	6719	51	three	three	CD
6745	6719	52	pounds	pound	NNS
6745	6719	53	of	of	IN
6745	6719	54	raisins	raisin	NNS
6745	6719	55	,	,	,
6745	6719	56	two	two	CD
6745	6719	57	of	of	IN
6745	6719	58	currants	currant	NNS
6745	6719	59	,	,	,
6745	6719	60	half	half	PDT
6745	6719	61	a	a	DT
6745	6719	62	pound	pound	NN
6745	6719	63	of	of	IN
6745	6719	64	citron	citron	NN
6745	6719	65	.	.	.
6745	6720	1	Bake	bake	VB
6745	6720	2	in	in	IN
6745	6720	3	deep	deep	JJ
6745	6720	4	pans	pan	NNS
6745	6720	5	,	,	,
6745	6720	6	in	in	IN
6745	6720	7	a	a	DT
6745	6720	8	moderate	moderate	JJ
6745	6720	9	oven	oven	NN
6745	6720	10	,	,	,
6745	6720	11	between	between	IN
6745	6720	12	three	three	CD
6745	6720	13	and	and	CC
6745	6720	14	four	four	CD
6745	6720	15	hours	hour	NNS
6745	6720	16	.	.	.
6745	6721	1	This	this	DT
6745	6721	2	is	be	VBZ
6745	6721	3	one	one	CD
6745	6721	4	of	of	IN
6745	6721	5	the	the	DT
6745	6721	6	best	good	JJS
6745	6721	7	of	of	IN
6745	6721	8	rich	rich	JJ
6745	6721	9	cakes	cake	NNS
6745	6721	10	.	.	.
6745	6722	1	Fruit	Fruit	NNP
6745	6722	2	Cake	Cake	NNP
6745	6722	3	.	.	.
6745	6723	1	One	one	CD
6745	6723	2	cupful	cupful	NN
6745	6723	3	of	of	IN
6745	6723	4	butter	butter	NN
6745	6723	5	,	,	,
6745	6723	6	two	two	CD
6745	6723	7	of	of	IN
6745	6723	8	sugar	sugar	NN
6745	6723	9	,	,	,
6745	6723	10	three	three	CD
6745	6723	11	of	of	IN
6745	6723	12	flour	flour	NN
6745	6723	13	,	,	,
6745	6723	14	the	the	DT
6745	6723	15	whites	white	NNS
6745	6723	16	of	of	IN
6745	6723	17	eight	eight	CD
6745	6723	18	eggs	egg	NNS
6745	6723	19	,	,	,
6745	6723	20	half	half	PDT
6745	6723	21	a	a	DT
6745	6723	22	wine	wine	NN
6745	6723	23	-	-	HYPH
6745	6723	24	glass	glass	NN
6745	6723	25	of	of	IN
6745	6723	26	white	white	JJ
6745	6723	27	wine	wine	NN
6745	6723	28	,	,	,
6745	6723	29	two	two	CD
6745	6723	30	teaspoonfuls	teaspoonful	NNS
6745	6723	31	of	of	IN
6745	6723	32	baking	baking	NN
6745	6723	33	powder	powder	NN
6745	6723	34	,	,	,
6745	6723	35	one	one	CD
6745	6723	36	-	-	HYPH
6745	6723	37	fourth	fourth	NN
6745	6723	38	of	of	IN
6745	6723	39	a	a	DT
6745	6723	40	pound	pound	NN
6745	6723	41	of	of	IN
6745	6723	42	citron	citron	NN
6745	6723	43	,	,	,
6745	6723	44	cut	cut	VBN
6745	6723	45	fine	fine	RB
6745	6723	46	;	;	:
6745	6723	47	half	half	PDT
6745	6723	48	a	a	DT
6745	6723	49	pound	pound	NN
6745	6723	50	of	of	IN
6745	6723	51	chopped	chopped	JJ
6745	6723	52	almonds	almond	NNS
6745	6723	53	,	,	,
6745	6723	54	one	one	CD
6745	6723	55	tea	tea	NN
6745	6723	56	-	-	HYPH
6745	6723	57	cupful	cupful	JJ
6745	6723	58	of	of	IN
6745	6723	59	dessicated	dessicate	VBN
6745	6723	60	cocoanut	cocoanut	NN
6745	6723	61	.	.	.
6745	6724	1	Beat	beat	VB
6745	6724	2	the	the	DT
6745	6724	3	butter	butter	NN
6745	6724	4	to	to	IN
6745	6724	5	a	a	DT
6745	6724	6	cream	cream	NN
6745	6724	7	,	,	,
6745	6724	8	and	and	CC
6745	6724	9	gradually	gradually	RB
6745	6724	10	beat	beat	VBN
6745	6724	11	in	in	IN
6745	6724	12	the	the	DT
6745	6724	13	sugar	sugar	NN
6745	6724	14	,	,	,
6745	6724	15	and	and	CC
6745	6724	16	then	then	RB
6745	6724	17	the	the	DT
6745	6724	18	wine	wine	NN
6745	6724	19	.	.	.
6745	6725	1	Beat	beat	VB
6745	6725	2	the	the	DT
6745	6725	3	eggs	egg	NNS
6745	6725	4	to	to	IN
6745	6725	5	a	a	DT
6745	6725	6	stiff	stiff	JJ
6745	6725	7	froth	froth	NN
6745	6725	8	,	,	,
6745	6725	9	and	and	CC
6745	6725	10	stir	stir	VB
6745	6725	11	into	into	IN
6745	6725	12	the	the	DT
6745	6725	13	butter	butter	NN
6745	6725	14	and	and	CC
6745	6725	15	sugar	sugar	NN
6745	6725	16	.	.	.
6745	6726	1	Add	add	VB
6745	6726	2	the	the	DT
6745	6726	3	flour	flour	NN
6745	6726	4	,	,	,
6745	6726	5	which	which	WDT
6745	6726	6	is	be	VBZ
6745	6726	7	thoroughly	thoroughly	RB
6745	6726	8	mixed	mix	VBN
6745	6726	9	with	with	IN
6745	6726	10	the	the	DT
6745	6726	11	baking	baking	NN
6745	6726	12	powder	powder	NN
6745	6726	13	,	,	,
6745	6726	14	and	and	CC
6745	6726	15	lastly	lastly	RB
6745	6726	16	the	the	DT
6745	6726	17	fruit	fruit	NN
6745	6726	18	.	.	.
6745	6727	1	Bake	Bake	NNP
6745	6727	2	,	,	,
6745	6727	3	in	in	IN
6745	6727	4	two	two	CD
6745	6727	5	loaves	loaf	NNS
6745	6727	6	,	,	,
6745	6727	7	forty	forty	CD
6745	6727	8	minutes	minute	NNS
6745	6727	9	in	in	IN
6745	6727	10	a	a	DT
6745	6727	11	moderate	moderate	JJ
6745	6727	12	oven	oven	NN
6745	6727	13	.	.	.
6745	6728	1	Wedding	wedding	NN
6745	6728	2	Cake	Cake	NNP
6745	6728	3	.	.	.
6745	6729	1	Nine	nine	CD
6745	6729	2	cupfuls	cupful	NNS
6745	6729	3	of	of	IN
6745	6729	4	butter	butter	NN
6745	6729	5	,	,	,
6745	6729	6	five	five	CD
6745	6729	7	pints	pint	NNS
6745	6729	8	of	of	IN
6745	6729	9	sugar	sugar	NN
6745	6729	10	,	,	,
6745	6729	11	four	four	CD
6745	6729	12	quarts	quart	NNS
6745	6729	13	of	of	IN
6745	6729	14	flour	flour	NN
6745	6729	15	,	,	,
6745	6729	16	five	five	CD
6745	6729	17	dozen	dozen	NN
6745	6729	18	of	of	IN
6745	6729	19	eggs	egg	NNS
6745	6729	20	,	,	,
6745	6729	21	seven	seven	CD
6745	6729	22	pounds	pound	NNS
6745	6729	23	of	of	IN
6745	6729	24	currants	currant	NNS
6745	6729	25	,	,	,
6745	6729	26	three	three	CD
6745	6729	27	and	and	CC
6745	6729	28	a	a	DT
6745	6729	29	half	half	NN
6745	6729	30	of	of	IN
6745	6729	31	citron	citron	NN
6745	6729	32	,	,	,
6745	6729	33	four	four	CD
6745	6729	34	of	of	IN
6745	6729	35	shelled	shelled	JJ
6745	6729	36	almonds	almond	NNS
6745	6729	37	,	,	,
6745	6729	38	seven	seven	CD
6745	6729	39	of	of	IN
6745	6729	40	raisins	raisin	NNS
6745	6729	41	,	,	,
6745	6729	42	one	one	CD
6745	6729	43	and	and	CC
6745	6729	44	a	a	DT
6745	6729	45	half	half	NN
6745	6729	46	pints	pint	NNS
6745	6729	47	of	of	IN
6745	6729	48	brandy	brandy	NN
6745	6729	49	,	,	,
6745	6729	50	two	two	CD
6745	6729	51	ounces	ounce	NNS
6745	6729	52	of	of	IN
6745	6729	53	mace	mace	NN
6745	6729	54	.	.	.
6745	6730	1	Bake	bake	VB
6745	6730	2	in	in	IN
6745	6730	3	a	a	DT
6745	6730	4	moderate	moderate	JJ
6745	6730	5	oven	oven	NN
6745	6730	6	for	for	IN
6745	6730	7	two	two	CD
6745	6730	8	hours	hour	NNS
6745	6730	9	or	or	CC
6745	6730	10	more	more	JJR
6745	6730	11	.	.	.
6745	6731	1	This	this	DT
6745	6731	2	will	will	MD
6745	6731	3	make	make	VB
6745	6731	4	eight	eight	CD
6745	6731	5	loaves	loaf	NNS
6745	6731	6	,	,	,
6745	6731	7	which	which	WDT
6745	6731	8	will	will	MD
6745	6731	9	keep	keep	VB
6745	6731	10	for	for	IN
6745	6731	11	years	year	NNS
6745	6731	12	.	.	.
6745	6732	1	Lady	Lady	NNP
6745	6732	2	's	's	POS
6745	6732	3	Cake	Cake	NNP
6745	6732	4	.	.	.
6745	6733	1	Three	three	CD
6745	6733	2	-	-	HYPH
6745	6733	3	fourths	fourth	NNS
6745	6733	4	of	of	IN
6745	6733	5	a	a	DT
6745	6733	6	cupful	cupful	NN
6745	6733	7	of	of	IN
6745	6733	8	butter	butter	NN
6745	6733	9	,	,	,
6745	6733	10	two	two	CD
6745	6733	11	cupfuls	cupful	NNS
6745	6733	12	of	of	IN
6745	6733	13	sugar	sugar	NN
6745	6733	14	,	,	,
6745	6733	15	half	half	PDT
6745	6733	16	a	a	DT
6745	6733	17	cupful	cupful	NN
6745	6733	18	of	of	IN
6745	6733	19	milk	milk	NN
6745	6733	20	,	,	,
6745	6733	21	three	three	CD
6745	6733	22	cupfuls	cupful	NNS
6745	6733	23	of	of	IN
6745	6733	24	pastry	pastry	NN
6745	6733	25	flour	flour	NN
6745	6733	26	,	,	,
6745	6733	27	the	the	DT
6745	6733	28	whites	white	NNS
6745	6733	29	of	of	IN
6745	6733	30	six	six	CD
6745	6733	31	eggs	egg	NNS
6745	6733	32	,	,	,
6745	6733	33	one	one	CD
6745	6733	34	teaspoonful	teaspoonful	NN
6745	6733	35	of	of	IN
6745	6733	36	baking	bake	VBG
6745	6733	37	powder	powder	NN
6745	6733	38	,	,	,
6745	6733	39	one	one	CD
6745	6733	40	teaspoonful	teaspoonful	NN
6745	6733	41	of	of	IN
6745	6733	42	essence	essence	NN
6745	6733	43	of	of	IN
6745	6733	44	almond	almond	NN
6745	6733	45	.	.	.
6745	6734	1	Beat	beat	VB
6745	6734	2	the	the	DT
6745	6734	3	butter	butter	NN
6745	6734	4	to	to	IN
6745	6734	5	a	a	DT
6745	6734	6	cream	cream	NN
6745	6734	7	.	.	.
6745	6735	1	Add	add	VB
6745	6735	2	the	the	DT
6745	6735	3	sugar	sugar	NN
6745	6735	4	,	,	,
6745	6735	5	gradually	gradually	RB
6745	6735	6	,	,	,
6745	6735	7	then	then	RB
6745	6735	8	the	the	DT
6745	6735	9	essence	essence	NN
6745	6735	10	,	,	,
6745	6735	11	milk	milk	NN
6745	6735	12	,	,	,
6745	6735	13	the	the	DT
6745	6735	14	whites	white	NNS
6745	6735	15	of	of	IN
6745	6735	16	eggs	egg	NNS
6745	6735	17	,	,	,
6745	6735	18	beaten	beat	VBN
6745	6735	19	to	to	IN
6745	6735	20	a	a	DT
6745	6735	21	stiff	stiff	JJ
6745	6735	22	froth	froth	NN
6745	6735	23	,	,	,
6745	6735	24	and	and	CC
6745	6735	25	the	the	DT
6745	6735	26	flour	flour	NN
6745	6735	27	,	,	,
6745	6735	28	in	in	IN
6745	6735	29	which	which	WDT
6745	6735	30	the	the	DT
6745	6735	31	baking	baking	NN
6745	6735	32	powder	powder	NN
6745	6735	33	has	have	VBZ
6745	6735	34	been	be	VBN
6745	6735	35	mixed	mix	VBN
6745	6735	36	.	.	.
6745	6736	1	Bake	bake	VB
6745	6736	2	in	in	RP
6745	6736	3	one	one	CD
6745	6736	4	large	large	JJ
6745	6736	5	pan	pan	NN
6745	6736	6	or	or	CC
6745	6736	7	two	two	CD
6745	6736	8	small	small	JJ
6745	6736	9	ones	one	NNS
6745	6736	10	,	,	,
6745	6736	11	and	and	CC
6745	6736	12	frost	frost	VB
6745	6736	13	,	,	,
6745	6736	14	or	or	CC
6745	6736	15	not	not	RB
6745	6736	16	,	,	,
6745	6736	17	as	as	IN
6745	6736	18	you	-PRON-	PRP
6745	6736	19	please	please	VBP
6745	6736	20	.	.	.
6745	6737	1	If	if	IN
6745	6737	2	baked	bake	VBN
6745	6737	3	in	in	IN
6745	6737	4	sheets	sheet	NNS
6745	6737	5	about	about	IN
6745	6737	6	two	two	CD
6745	6737	7	inches	inch	NNS
6745	6737	8	deep	deep	JJ
6745	6737	9	,	,	,
6745	6737	10	it	-PRON-	PRP
6745	6737	11	will	will	MD
6745	6737	12	take	take	VB
6745	6737	13	about	about	RB
6745	6737	14	twenty	twenty	CD
6745	6737	15	-	-	HYPH
6745	6737	16	five	five	CD
6745	6737	17	minutes	minute	NNS
6745	6737	18	in	in	IN
6745	6737	19	a	a	DT
6745	6737	20	moderate	moderate	JJ
6745	6737	21	oven	oven	NN
6745	6737	22	.	.	.
6745	6738	1	Queen	Queen	NNP
6745	6738	2	's	's	POS
6745	6738	3	Cake	Cake	NNP
6745	6738	4	.	.	.
6745	6739	1	One	one	CD
6745	6739	2	cupful	cupful	NN
6745	6739	3	of	of	IN
6745	6739	4	butter	butter	NN
6745	6739	5	,	,	,
6745	6739	6	a	a	DT
6745	6739	7	pint	pint	NN
6745	6739	8	of	of	IN
6745	6739	9	sugar	sugar	NN
6745	6739	10	,	,	,
6745	6739	11	a	a	DT
6745	6739	12	quart	quart	NN
6745	6739	13	of	of	IN
6745	6739	14	flour	flour	NN
6745	6739	15	,	,	,
6745	6739	16	four	four	CD
6745	6739	17	eggs	egg	NNS
6745	6739	18	,	,	,
6745	6739	19	half	half	PDT
6745	6739	20	a	a	DT
6745	6739	21	gill	gill	NN
6745	6739	22	of	of	IN
6745	6739	23	wine	wine	NN
6745	6739	24	,	,	,
6745	6739	25	of	of	IN
6745	6739	26	brandy	brandy	NN
6745	6739	27	and	and	CC
6745	6739	28	of	of	IN
6745	6739	29	thin	thin	JJ
6745	6739	30	cream	cream	NN
6745	6739	31	,	,	,
6745	6739	32	one	one	CD
6745	6739	33	pound	pound	NN
6745	6739	34	of	of	IN
6745	6739	35	fruit	fruit	NN
6745	6739	36	,	,	,
6745	6739	37	spice	spice	VBP
6745	6739	38	to	to	IN
6745	6739	39	taste	taste	NN
6745	6739	40	.	.	.
6745	6740	1	Warm	warm	VB
6745	6740	2	the	the	DT
6745	6740	3	liquids	liquid	NNS
6745	6740	4	together	together	RB
6745	6740	5	,	,	,
6745	6740	6	and	and	CC
6745	6740	7	stir	stir	VB
6745	6740	8	quickly	quickly	RB
6745	6740	9	into	into	IN
6745	6740	10	the	the	DT
6745	6740	11	beaten	beat	VBN
6745	6740	12	sugar	sugar	NN
6745	6740	13	,	,	,
6745	6740	14	butter	butter	NN
6745	6740	15	and	and	CC
6745	6740	16	egg	egg	NN
6745	6740	17	;	;	:
6745	6740	18	add	add	VB
6745	6740	19	the	the	DT
6745	6740	20	flour	flour	NN
6745	6740	21	;	;	:
6745	6740	22	finally	finally	RB
6745	6740	23	add	add	VB
6745	6740	24	the	the	DT
6745	6740	25	fruit	fruit	NN
6745	6740	26	.	.	.
6745	6741	1	Bake	bake	VB
6745	6741	2	in	in	IN
6745	6741	3	deep	deep	JJ
6745	6741	4	pans	pan	NNS
6745	6741	5	in	in	IN
6745	6741	6	a	a	DT
6745	6741	7	moderate	moderate	JJ
6745	6741	8	oven	oven	NN
6745	6741	9	.	.	.
6745	6742	1	Composition	Composition	NNP
6745	6742	2	Cake	Cake	NNP
6745	6742	3	.	.	.
6745	6743	1	One	one	CD
6745	6743	2	and	and	CC
6745	6743	3	one	one	CD
6745	6743	4	-	-	HYPH
6745	6743	5	half	half	NN
6745	6743	6	quarts	quart	NNS
6745	6743	7	of	of	IN
6745	6743	8	flour	flour	NN
6745	6743	9	,	,	,
6745	6743	10	half	half	PDT
6745	6743	11	a	a	DT
6745	6743	12	pint	pint	NN
6745	6743	13	of	of	IN
6745	6743	14	sour	sour	JJ
6745	6743	15	milk	milk	NN
6745	6743	16	,	,	,
6745	6743	17	one	one	CD
6745	6743	18	pint	pint	NN
6745	6743	19	of	of	IN
6745	6743	20	butter	butter	NN
6745	6743	21	,	,	,
6745	6743	22	three	three	CD
6745	6743	23	-	-	HYPH
6745	6743	24	fourths	fourth	NNS
6745	6743	25	of	of	IN
6745	6743	26	a	a	DT
6745	6743	27	quart	quart	NN
6745	6743	28	of	of	IN
6745	6743	29	sugar	sugar	NN
6745	6743	30	,	,	,
6745	6743	31	eight	eight	CD
6745	6743	32	eggs	egg	NNS
6745	6743	33	,	,	,
6745	6743	34	one	one	CD
6745	6743	35	wine-	wine-	JJ
6745	6743	36	glass	glass	NN
6745	6743	37	of	of	IN
6745	6743	38	wine	wine	NN
6745	6743	39	and	and	CC
6745	6743	40	one	one	CD
6745	6743	41	of	of	IN
6745	6743	42	brandy	brandy	NN
6745	6743	43	,	,	,
6745	6743	44	one	one	CD
6745	6743	45	scant	scant	JJ
6745	6743	46	teaspoonful	teaspoonful	NN
6745	6743	47	of	of	IN
6745	6743	48	soda	soda	NN
6745	6743	49	,	,	,
6745	6743	50	one	one	CD
6745	6743	51	cupful	cupful	NN
6745	6743	52	of	of	IN
6745	6743	53	raisins	raisin	NNS
6745	6743	54	,	,	,
6745	6743	55	stoned	stone	VBD
6745	6743	56	and	and	CC
6745	6743	57	chopped	chop	VBN
6745	6743	58	;	;	:
6745	6743	59	two	two	CD
6745	6743	60	pounds	pound	NNS
6745	6743	61	of	of	IN
6745	6743	62	currants	currant	NNS
6745	6743	63	,	,	,
6745	6743	64	half	half	PDT
6745	6743	65	a	a	DT
6745	6743	66	pound	pound	NN
6745	6743	67	of	of	IN
6745	6743	68	citron	citron	NN
6745	6743	69	,	,	,
6745	6743	70	a	a	DT
6745	6743	71	nutmeg	nutmeg	NN
6745	6743	72	,	,	,
6745	6743	73	two	two	CD
6745	6743	74	teaspoonfuls	teaspoonful	NNS
6745	6743	75	of	of	IN
6745	6743	76	cinnamon	cinnamon	NN
6745	6743	77	,	,	,
6745	6743	78	one	one	CD
6745	6743	79	of	of	IN
6745	6743	80	allspice	allspice	NN
6745	6743	81	,	,	,
6745	6743	82	one	one	CD
6745	6743	83	of	of	IN
6745	6743	84	mace	mace	NN
6745	6743	85	,	,	,
6745	6743	86	half	half	PDT
6745	6743	87	a	a	DT
6745	6743	88	teaspoonful	teaspoonful	NN
6745	6743	89	of	of	IN
6745	6743	90	clove	clove	NN
6745	6743	91	.	.	.
6745	6744	1	Beat	beat	VB
6745	6744	2	the	the	DT
6745	6744	3	butter	butter	NN
6745	6744	4	to	to	IN
6745	6744	5	a	a	DT
6745	6744	6	cream	cream	NN
6745	6744	7	,	,	,
6745	6744	8	and	and	CC
6745	6744	9	add	add	VB
6745	6744	10	the	the	DT
6745	6744	11	sugar	sugar	NN
6745	6744	12	,	,	,
6745	6744	13	gradually	gradually	RB
6745	6744	14	,	,	,
6745	6744	15	the	the	DT
6745	6744	16	well	well	RB
6745	6744	17	-	-	HYPH
6745	6744	18	beaten	beat	VBN
6745	6744	19	eggs	egg	NNS
6745	6744	20	,	,	,
6745	6744	21	the	the	DT
6745	6744	22	spice	spice	NN
6745	6744	23	,	,	,
6745	6744	24	wine	wine	NN
6745	6744	25	and	and	CC
6745	6744	26	brandy	brandy	NN
6745	6744	27	.	.	.
6745	6745	1	Dissolve	dissolve	VB
6745	6745	2	the	the	DT
6745	6745	3	soda	soda	NN
6745	6745	4	in	in	IN
6745	6745	5	a	a	DT
6745	6745	6	table	table	NN
6745	6745	7	-	-	HYPH
6745	6745	8	spoonful	spoonful	JJ
6745	6745	9	of	of	IN
6745	6745	10	hot	hot	JJ
6745	6745	11	water	water	NN
6745	6745	12	;	;	:
6745	6745	13	stir	stir	VB
6745	6745	14	into	into	IN
6745	6745	15	the	the	DT
6745	6745	16	sour	sour	JJ
6745	6745	17	milk	milk	NN
6745	6745	18	,	,	,
6745	6745	19	and	and	CC
6745	6745	20	add	add	VB
6745	6745	21	to	to	IN
6745	6745	22	the	the	DT
6745	6745	23	other	other	JJ
6745	6745	24	ingredients	ingredient	NNS
6745	6745	25	.	.	.
6745	6746	1	Then	then	RB
6745	6746	2	add	add	VB
6745	6746	3	the	the	DT
6745	6746	4	flour	flour	NN
6745	6746	5	,	,	,
6745	6746	6	and	and	CC
6745	6746	7	lastly	lastly	RB
6745	6746	8	the	the	DT
6745	6746	9	fruit	fruit	NN
6745	6746	10	.	.	.
6745	6747	1	Bake	bake	VB
6745	6747	2	two	two	CD
6745	6747	3	hours	hour	NNS
6745	6747	4	in	in	IN
6745	6747	5	well	well	RB
6745	6747	6	-	-	HYPH
6745	6747	7	buttered	butter	VBN
6745	6747	8	pans	pan	NNS
6745	6747	9	in	in	IN
6745	6747	10	a	a	DT
6745	6747	11	moderate	moderate	JJ
6745	6747	12	oven	oven	NN
6745	6747	13	.	.	.
6745	6748	1	This	this	DT
6745	6748	2	will	will	MD
6745	6748	3	make	make	VB
6745	6748	4	three	three	CD
6745	6748	5	loaves	loaf	NNS
6745	6748	6	.	.	.
6745	6749	1	Ribbon	Ribbon	NNP
6745	6749	2	Cake	Cake	NNP
6745	6749	3	.	.	.
6745	6750	1	Two	two	CD
6745	6750	2	cupfuls	cupful	NNS
6745	6750	3	of	of	IN
6745	6750	4	sugar	sugar	NN
6745	6750	5	,	,	,
6745	6750	6	one	one	CD
6745	6750	7	of	of	IN
6745	6750	8	butter	butter	NN
6745	6750	9	,	,	,
6745	6750	10	one	one	CD
6745	6750	11	of	of	IN
6745	6750	12	milk	milk	NN
6745	6750	13	,	,	,
6745	6750	14	four	four	CD
6745	6750	15	of	of	IN
6745	6750	16	flour	flour	NN
6745	6750	17	(	(	-LRB-
6745	6750	18	rather	rather	RB
6745	6750	19	scant	scant	JJ
6745	6750	20	)	)	-RRB-
6745	6750	21	,	,	,
6745	6750	22	four	four	CD
6745	6750	23	eggs	egg	NNS
6745	6750	24	,	,	,
6745	6750	25	half	half	PDT
6745	6750	26	a	a	DT
6745	6750	27	teaspoonful	teaspoonful	NN
6745	6750	28	of	of	IN
6745	6750	29	soda	soda	NN
6745	6750	30	,	,	,
6745	6750	31	one	one	CD
6745	6750	32	of	of	IN
6745	6750	33	cream	cream	NN
6745	6750	34	of	of	IN
6745	6750	35	tartar	tartar	NN
6745	6750	36	.	.	.
6745	6751	1	Beat	beat	VB
6745	6751	2	the	the	DT
6745	6751	3	butter	butter	NN
6745	6751	4	to	to	IN
6745	6751	5	a	a	DT
6745	6751	6	cream	cream	NN
6745	6751	7	.	.	.
6745	6752	1	Add	add	VB
6745	6752	2	the	the	DT
6745	6752	3	sugar	sugar	NN
6745	6752	4	,	,	,
6745	6752	5	gradually	gradually	RB
6745	6752	6	,	,	,
6745	6752	7	beating	beat	VBG
6745	6752	8	all	all	PDT
6745	6752	9	the	the	DT
6745	6752	10	while	while	NN
6745	6752	11	;	;	:
6745	6752	12	then	then	RB
6745	6752	13	the	the	DT
6745	6752	14	flavoring	flavoring	NN
6745	6752	15	(	(	-LRB-
6745	6752	16	lemon	lemon	NN
6745	6752	17	or	or	CC
6745	6752	18	nutmeg	nutmeg	NN
6745	6752	19	)	)	-RRB-
6745	6752	20	.	.	.
6745	6753	1	Beat	beat	VB
6745	6753	2	the	the	DT
6745	6753	3	eggs	egg	NNS
6745	6753	4	very	very	RB
6745	6753	5	light	light	JJ
6745	6753	6	.	.	.
6745	6754	1	Add	add	VB
6745	6754	2	them	-PRON-	PRP
6745	6754	3	and	and	CC
6745	6754	4	the	the	DT
6745	6754	5	milk	milk	NN
6745	6754	6	.	.	.
6745	6755	1	Measure	measure	VB
6745	6755	2	the	the	DT
6745	6755	3	flour	flour	NN
6745	6755	4	after	after	IN
6745	6755	5	it	-PRON-	PRP
6745	6755	6	has	have	VBZ
6745	6755	7	been	be	VBN
6745	6755	8	sifted	sift	VBN
6745	6755	9	.	.	.
6745	6756	1	Return	return	VB
6745	6756	2	it	-PRON-	PRP
6745	6756	3	to	to	IN
6745	6756	4	the	the	DT
6745	6756	5	sieve	sieve	NN
6745	6756	6	,	,	,
6745	6756	7	and	and	CC
6745	6756	8	mix	mix	VB
6745	6756	9	the	the	DT
6745	6756	10	soda	soda	NN
6745	6756	11	and	and	CC
6745	6756	12	cream	cream	NN
6745	6756	13	of	of	IN
6745	6756	14	tartar	tartar	NN
6745	6756	15	with	with	IN
6745	6756	16	it	-PRON-	PRP
6745	6756	17	.	.	.
6745	6757	1	Sift	sift	VB
6745	6757	2	this	this	DT
6745	6757	3	into	into	IN
6745	6757	4	the	the	DT
6745	6757	5	bowl	bowl	NN
6745	6757	6	of	of	IN
6745	6757	7	beaten	beat	VBN
6745	6757	8	ingredients	ingredient	NNS
6745	6757	9	.	.	.
6745	6758	1	Beat	beat	VB
6745	6758	2	quickly	quickly	RB
6745	6758	3	and	and	CC
6745	6758	4	vigorously	vigorously	RB
6745	6758	5	,	,	,
6745	6758	6	to	to	TO
6745	6758	7	thoroughly	thoroughly	RB
6745	6758	8	mix	mix	VB
6745	6758	9	,	,	,
6745	6758	10	and	and	CC
6745	6758	11	then	then	RB
6745	6758	12	stop	stop	VB
6745	6758	13	.	.	.
6745	6759	1	Take	take	VB
6745	6759	2	three	three	CD
6745	6759	3	sheet	sheet	NN
6745	6759	4	pans	pan	NNS
6745	6759	5	of	of	IN
6745	6759	6	the	the	DT
6745	6759	7	same	same	JJ
6745	6759	8	size	size	NN
6745	6759	9	,	,	,
6745	6759	10	and	and	CC
6745	6759	11	in	in	IN
6745	6759	12	each	each	DT
6745	6759	13	of	of	IN
6745	6759	14	two	two	CD
6745	6759	15	put	put	VB
6745	6759	16	one	one	CD
6745	6759	17	-	-	HYPH
6745	6759	18	third	third	NN
6745	6759	19	of	of	IN
6745	6759	20	the	the	DT
6745	6759	21	mixture	mixture	NN
6745	6759	22	,	,	,
6745	6759	23	and	and	CC
6745	6759	24	bake	bake	VB
6745	6759	25	.	.	.
6745	6760	1	To	to	IN
6745	6760	2	the	the	DT
6745	6760	3	other	other	JJ
6745	6760	4	third	third	NN
6745	6760	5	add	add	VB
6745	6760	6	four	four	CD
6745	6760	7	teaspoonfuls	teaspoonful	NNS
6745	6760	8	of	of	IN
6745	6760	9	cinnamon	cinnamon	NN
6745	6760	10	,	,	,
6745	6760	11	a	a	DT
6745	6760	12	cupful	cupful	NN
6745	6760	13	of	of	IN
6745	6760	14	currants	currant	NNS
6745	6760	15	and	and	CC
6745	6760	16	about	about	IN
6745	6760	17	an	an	DT
6745	6760	18	eighth	eighth	NN
6745	6760	19	of	of	IN
6745	6760	20	a	a	DT
6745	6760	21	pound	pound	NN
6745	6760	22	of	of	IN
6745	6760	23	citron	citron	NN
6745	6760	24	,	,	,
6745	6760	25	cut	cut	VBN
6745	6760	26	fine	fine	RB
6745	6760	27	.	.	.
6745	6761	1	Bake	bake	VB
6745	6761	2	this	this	DT
6745	6761	3	in	in	IN
6745	6761	4	the	the	DT
6745	6761	5	remaining	remain	VBG
6745	6761	6	pan	pan	NN
6745	6761	7	.	.	.
6745	6762	1	When	when	WRB
6745	6762	2	done	do	VBN
6745	6762	3	,	,	,
6745	6762	4	take	take	VB
6745	6762	5	out	out	IN
6745	6762	6	of	of	IN
6745	6762	7	the	the	DT
6745	6762	8	pans	pan	NNS
6745	6762	9	.	.	.
6745	6763	1	Spread	spread	VB
6745	6763	2	the	the	DT
6745	6763	3	light	light	JJ
6745	6763	4	cake	cake	NN
6745	6763	5	with	with	IN
6745	6763	6	a	a	DT
6745	6763	7	thin	thin	JJ
6745	6763	8	layer	layer	NN
6745	6763	9	of	of	IN
6745	6763	10	jelly	jelly	NNP
6745	6763	11	,	,	,
6745	6763	12	while	while	IN
6745	6763	13	warm	warm	JJ
6745	6763	14	.	.	.
6745	6764	1	Place	place	NN
6745	6764	2	on	on	IN
6745	6764	3	this	this	DT
6745	6764	4	the	the	DT
6745	6764	5	dark	dark	JJ
6745	6764	6	cake	cake	NN
6745	6764	7	,	,	,
6745	6764	8	and	and	CC
6745	6764	9	spread	spread	VBD
6745	6764	10	with	with	IN
6745	6764	11	jelly	jelly	NNP
6745	6764	12	.	.	.
6745	6765	1	Place	place	VB
6745	6765	2	the	the	DT
6745	6765	3	other	other	JJ
6745	6765	4	sheet	sheet	NN
6745	6765	5	of	of	IN
6745	6765	6	light	light	JJ
6745	6765	7	cake	cake	NN
6745	6765	8	on	on	IN
6745	6765	9	this	this	DT
6745	6765	10	.	.	.
6745	6766	1	Lay	lay	VB
6745	6766	2	a	a	DT
6745	6766	3	paper	paper	NN
6745	6766	4	over	over	IN
6745	6766	5	all	all	DT
6745	6766	6	,	,	,
6745	6766	7	and	and	CC
6745	6766	8	then	then	RB
6745	6766	9	a	a	DT
6745	6766	10	thin	thin	JJ
6745	6766	11	sheet	sheet	NN
6745	6766	12	,	,	,
6745	6766	13	on	on	IN
6745	6766	14	which	which	WDT
6745	6766	15	put	put	VBD
6745	6766	16	two	two	CD
6745	6766	17	irons	iron	NNS
6745	6766	18	.	.	.
6745	6767	1	The	the	DT
6745	6767	2	cake	cake	NN
6745	6767	3	will	will	MD
6745	6767	4	press	press	VB
6745	6767	5	in	in	IN
6745	6767	6	about	about	RB
6745	6767	7	two	two	CD
6745	6767	8	hours	hour	NNS
6745	6767	9	.	.	.
6745	6768	1	Regatta	Regatta	NNP
6745	6768	2	Cake	Cake	NNP
6745	6768	3	.	.	.
6745	6769	1	Two	two	CD
6745	6769	2	pounds	pound	NNS
6745	6769	3	of	of	IN
6745	6769	4	raised	raise	VBN
6745	6769	5	dough	dough	NN
6745	6769	6	,	,	,
6745	6769	7	one	one	CD
6745	6769	8	pint	pint	NN
6745	6769	9	of	of	IN
6745	6769	10	sugar	sugar	NN
6745	6769	11	,	,	,
6745	6769	12	one	one	CD
6745	6769	13	cupful	cupful	NN
6745	6769	14	of	of	IN
6745	6769	15	butter	butter	NN
6745	6769	16	,	,	,
6745	6769	17	four	four	CD
6745	6769	18	eggs	egg	NNS
6745	6769	19	,	,	,
6745	6769	20	a	a	DT
6745	6769	21	nutmeg	nutmeg	NN
6745	6769	22	,	,	,
6745	6769	23	a	a	DT
6745	6769	24	glass	glass	NN
6745	6769	25	of	of	IN
6745	6769	26	wine	wine	NN
6745	6769	27	,	,	,
6745	6769	28	a	a	DT
6745	6769	29	teaspoonful	teaspoonful	NN
6745	6769	30	of	of	IN
6745	6769	31	saleratus	saleratus	NN
6745	6769	32	,	,	,
6745	6769	33	one	one	CD
6745	6769	34	pound	pound	NN
6745	6769	35	of	of	IN
6745	6769	36	raisins	raisin	NNS
6745	6769	37	.	.	.
6745	6770	1	Mix	mix	VB
6745	6770	2	thoroughly	thoroughly	RB
6745	6770	3	,	,	,
6745	6770	4	put	put	VBN
6745	6770	5	in	in	IN
6745	6770	6	deep	deep	JJ
6745	6770	7	pans	pan	NNS
6745	6770	8	that	that	WDT
6745	6770	9	have	have	VBP
6745	6770	10	been	be	VBN
6745	6770	11	thoroughly	thoroughly	RB
6745	6770	12	greased	grease	VBN
6745	6770	13	,	,	,
6745	6770	14	and	and	CC
6745	6770	15	let	let	VB
6745	6770	16	it	-PRON-	PRP
6745	6770	17	rise	rise	VB
6745	6770	18	half	half	PDT
6745	6770	19	an	an	DT
6745	6770	20	hour	hour	NN
6745	6770	21	,	,	,
6745	6770	22	if	if	IN
6745	6770	23	in	in	IN
6745	6770	24	very	very	RB
6745	6770	25	warm	warm	JJ
6745	6770	26	weather	weather	NN
6745	6770	27	,	,	,
6745	6770	28	or	or	CC
6745	6770	29	fifteen	fifteen	CD
6745	6770	30	minutes	minute	NNS
6745	6770	31	longer	long	RBR
6745	6770	32	,	,	,
6745	6770	33	if	if	IN
6745	6770	34	in	in	IN
6745	6770	35	cold	cold	JJ
6745	6770	36	weather	weather	NN
6745	6770	37	.	.	.
6745	6771	1	Bake	bake	VB
6745	6771	2	in	in	IN
6745	6771	3	a	a	DT
6745	6771	4	moderate	moderate	JJ
6745	6771	5	oven	oven	NN
6745	6771	6	.	.	.
6745	6772	1	Nut	Nut	NNP
6745	6772	2	Cake	Cake	NNP
6745	6772	3	.	.	.
6745	6773	1	One	one	CD
6745	6773	2	cupful	cupful	NN
6745	6773	3	of	of	IN
6745	6773	4	sugar	sugar	NN
6745	6773	5	,	,	,
6745	6773	6	half	half	PDT
6745	6773	7	a	a	DT
6745	6773	8	cupful	cupful	NN
6745	6773	9	of	of	IN
6745	6773	10	butter	butter	NN
6745	6773	11	,	,	,
6745	6773	12	half	half	PDT
6745	6773	13	a	a	DT
6745	6773	14	cupful	cupful	NN
6745	6773	15	of	of	IN
6745	6773	16	milk	milk	NN
6745	6773	17	,	,	,
6745	6773	18	two	two	CD
6745	6773	19	cupfuls	cupful	NNS
6745	6773	20	of	of	IN
6745	6773	21	pastry	pastry	NN
6745	6773	22	flour	flour	NN
6745	6773	23	,	,	,
6745	6773	24	two	two	CD
6745	6773	25	eggs	egg	NNS
6745	6773	26	,	,	,
6745	6773	27	one	one	CD
6745	6773	28	coffee	coffee	NN
6745	6773	29	-	-	HYPH
6745	6773	30	cupful	cupful	JJ
6745	6773	31	of	of	IN
6745	6773	32	chopped	chop	VBN
6745	6773	33	raisins	raisin	NNS
6745	6773	34	,	,	,
6745	6773	35	one	one	CD
6745	6773	36	of	of	IN
6745	6773	37	chopped	chop	VBN
6745	6773	38	English	english	JJ
6745	6773	39	walnuts	walnut	NNS
6745	6773	40	,	,	,
6745	6773	41	one	one	CD
6745	6773	42	teaspoonful	teaspoonful	NN
6745	6773	43	of	of	IN
6745	6773	44	cream	cream	NN
6745	6773	45	of	of	IN
6745	6773	46	tartar	tartar	NN
6745	6773	47	,	,	,
6745	6773	48	half	half	PDT
6745	6773	49	a	a	DT
6745	6773	50	teaspoonful	teaspoonful	NN
6745	6773	51	of	of	IN
6745	6773	52	soda	soda	NN
6745	6773	53	.	.	.
6745	6774	1	Beat	beat	VB
6745	6774	2	the	the	DT
6745	6774	3	butter	butter	NN
6745	6774	4	to	to	IN
6745	6774	5	a	a	DT
6745	6774	6	cream	cream	NN
6745	6774	7	.	.	.
6745	6775	1	Add	add	VB
6745	6775	2	the	the	DT
6745	6775	3	sugar	sugar	NN
6745	6775	4	,	,	,
6745	6775	5	gradually	gradually	RB
6745	6775	6	,	,	,
6745	6775	7	and	and	CC
6745	6775	8	when	when	WRB
6745	6775	9	light	light	NN
6745	6775	10	,	,	,
6745	6775	11	the	the	DT
6745	6775	12	eggs	egg	NNS
6745	6775	13	,	,	,
6745	6775	14	well	well	RB
6745	6775	15	beaten	beat	VBN
6745	6775	16	,	,	,
6745	6775	17	then	then	RB
6745	6775	18	the	the	DT
6745	6775	19	milk	milk	NN
6745	6775	20	and	and	CC
6745	6775	21	the	the	DT
6745	6775	22	flour	flour	NN
6745	6775	23	,	,	,
6745	6775	24	in	in	IN
6745	6775	25	which	which	WDT
6745	6775	26	the	the	DT
6745	6775	27	soda	soda	NN
6745	6775	28	and	and	CC
6745	6775	29	cream	cream	NN
6745	6775	30	of	of	IN
6745	6775	31	tartar	tartar	NN
6745	6775	32	have	have	VBP
6745	6775	33	been	be	VBN
6745	6775	34	thoroughly	thoroughly	RB
6745	6775	35	mixed	mix	VBN
6745	6775	36	.	.	.
6745	6776	1	Mix	mix	VB
6745	6776	2	quickly	quickly	RB
6745	6776	3	,	,	,
6745	6776	4	and	and	CC
6745	6776	5	add	add	VB
6745	6776	6	the	the	DT
6745	6776	7	raisins	raisin	NNS
6745	6776	8	and	and	CC
6745	6776	9	nuts	nut	NNS
6745	6776	10	.	.	.
6745	6777	1	Bake	bake	VB
6745	6777	2	in	in	RP
6745	6777	3	rather	rather	RB
6745	6777	4	deep	deep	JJ
6745	6777	5	sheets	sheet	NNS
6745	6777	6	,	,	,
6745	6777	7	in	in	IN
6745	6777	8	a	a	DT
6745	6777	9	moderate	moderate	JJ
6745	6777	10	oven	oven	NN
6745	6777	11	,	,	,
6745	6777	12	for	for	IN
6745	6777	13	thirty	thirty	CD
6745	6777	14	-	-	HYPH
6745	6777	15	five	five	CD
6745	6777	16	minutes	minute	NNS
6745	6777	17	.	.	.
6745	6778	1	Frost	Frost	NNP
6745	6778	2	,	,	,
6745	6778	3	if	if	IN
6745	6778	4	you	-PRON-	PRP
6745	6778	5	please	please	VBP
6745	6778	6	.	.	.
6745	6779	1	The	the	DT
6745	6779	2	quantities	quantity	NNS
6745	6779	3	given	give	VBN
6745	6779	4	are	be	VBP
6745	6779	5	for	for	IN
6745	6779	6	one	one	CD
6745	6779	7	large	large	JJ
6745	6779	8	or	or	CC
6745	6779	9	two	two	CD
6745	6779	10	small	small	JJ
6745	6779	11	sheets	sheet	NNS
6745	6779	12	.	.	.
6745	6780	1	If	if	IN
6745	6780	2	you	-PRON-	PRP
6745	6780	3	use	use	VBP
6745	6780	4	baking	baking	NN
6745	6780	5	powder	powder	NN
6745	6780	6	,	,	,
6745	6780	7	instead	instead	RB
6745	6780	8	of	of	IN
6745	6780	9	cream	cream	NN
6745	6780	10	of	of	IN
6745	6780	11	tartar	tartar	NN
6745	6780	12	and	and	CC
6745	6780	13	soda	soda	NN
6745	6780	14	,	,	,
6745	6780	15	take	take	VB
6745	6780	16	a	a	DT
6745	6780	17	teaspoonful	teaspoonful	JJ
6745	6780	18	and	and	CC
6745	6780	19	a	a	DT
6745	6780	20	half	half	NN
6745	6780	21	.	.	.
6745	6781	1	Snow	Snow	NNP
6745	6781	2	Flake	Flake	NNP
6745	6781	3	Cake	Cake	NNP
6745	6781	4	.	.	.
6745	6782	1	Half	half	PDT
6745	6782	2	a	a	DT
6745	6782	3	cupful	cupful	NN
6745	6782	4	of	of	IN
6745	6782	5	butter	butter	NN
6745	6782	6	,	,	,
6745	6782	7	one	one	CD
6745	6782	8	and	and	CC
6745	6782	9	a	a	DT
6745	6782	10	half	half	NN
6745	6782	11	of	of	IN
6745	6782	12	sugar	sugar	NN
6745	6782	13	,	,	,
6745	6782	14	two	two	CD
6745	6782	15	of	of	IN
6745	6782	16	pastry	pastry	NN
6745	6782	17	flour	flour	NN
6745	6782	18	,	,	,
6745	6782	19	one	one	CD
6745	6782	20	-	-	HYPH
6745	6782	21	fourth	fourth	NN
6745	6782	22	of	of	IN
6745	6782	23	a	a	DT
6745	6782	24	cupful	cupful	NN
6745	6782	25	of	of	IN
6745	6782	26	milk	milk	NN
6745	6782	27	,	,	,
6745	6782	28	the	the	DT
6745	6782	29	whites	white	NNS
6745	6782	30	of	of	IN
6745	6782	31	five	five	CD
6745	6782	32	eggs	egg	NNS
6745	6782	33	,	,	,
6745	6782	34	one	one	CD
6745	6782	35	teaspoonful	teaspoonful	NN
6745	6782	36	of	of	IN
6745	6782	37	cream	cream	NN
6745	6782	38	of	of	IN
6745	6782	39	tartar	tartar	NN
6745	6782	40	,	,	,
6745	6782	41	half	half	PDT
6745	6782	42	a	a	DT
6745	6782	43	teaspoonful	teaspoonful	NN
6745	6782	44	of	of	IN
6745	6782	45	soda	soda	NN
6745	6782	46	,	,	,
6745	6782	47	or	or	CC
6745	6782	48	a	a	DT
6745	6782	49	teaspoonful	teaspoonful	JJ
6745	6782	50	and	and	CC
6745	6782	51	a	a	DT
6745	6782	52	half	half	NN
6745	6782	53	of	of	IN
6745	6782	54	baking	baking	NN
6745	6782	55	-	-	HYPH
6745	6782	56	powder	powder	NN
6745	6782	57	,	,	,
6745	6782	58	the	the	DT
6745	6782	59	juice	juice	NN
6745	6782	60	of	of	IN
6745	6782	61	half	half	PDT
6745	6782	62	a	a	DT
6745	6782	63	lemon	lemon	NN
6745	6782	64	.	.	.
6745	6783	1	Beat	beat	VB
6745	6783	2	the	the	DT
6745	6783	3	butter	butter	NN
6745	6783	4	to	to	IN
6745	6783	5	a	a	DT
6745	6783	6	cream	cream	NN
6745	6783	7	.	.	.
6745	6784	1	Gradually	gradually	RB
6745	6784	2	add	add	VB
6745	6784	3	the	the	DT
6745	6784	4	sugar	sugar	NN
6745	6784	5	,	,	,
6745	6784	6	then	then	RB
6745	6784	7	the	the	DT
6745	6784	8	lemon	lemon	NN
6745	6784	9	,	,	,
6745	6784	10	and	and	CC
6745	6784	11	when	when	WRB
6745	6784	12	very	very	RB
6745	6784	13	light	light	JJ
6745	6784	14	,	,	,
6745	6784	15	the	the	DT
6745	6784	16	milk	milk	NN
6745	6784	17	,	,	,
6745	6784	18	and	and	CC
6745	6784	19	whites	white	NNS
6745	6784	20	of	of	IN
6745	6784	21	the	the	DT
6745	6784	22	eggs	egg	NNS
6745	6784	23	,	,	,
6745	6784	24	beaten	beat	VBN
6745	6784	25	to	to	IN
6745	6784	26	a	a	DT
6745	6784	27	stiff	stiff	JJ
6745	6784	28	froth	froth	NN
6745	6784	29	;	;	:
6745	6784	30	then	then	RB
6745	6784	31	the	the	DT
6745	6784	32	flour	flour	NN
6745	6784	33	,	,	,
6745	6784	34	in	in	IN
6745	6784	35	which	which	WDT
6745	6784	36	the	the	DT
6745	6784	37	soda	soda	NN
6745	6784	38	and	and	CC
6745	6784	39	cream	cream	NN
6745	6784	40	of	of	IN
6745	6784	41	tartar	tartar	NN
6745	6784	42	are	be	VBP
6745	6784	43	well	well	RB
6745	6784	44	mixed	mixed	JJ
6745	6784	45	.	.	.
6745	6785	1	Bake	bake	VB
6745	6785	2	in	in	RP
6745	6785	3	sheets	sheet	NNS
6745	6785	4	in	in	IN
6745	6785	5	a	a	DT
6745	6785	6	moderate	moderate	JJ
6745	6785	7	oven	oven	NN
6745	6785	8	.	.	.
6745	6786	1	When	when	WRB
6745	6786	2	nearly	nearly	RB
6745	6786	3	cool	cool	JJ
6745	6786	4	,	,	,
6745	6786	5	frost	frost	JJS
6745	6786	6	.	.	.
6745	6787	1	Frosting	frosting	NN
6745	6787	2	:	:	:
6745	6787	3	The	the	DT
6745	6787	4	whites	white	NNS
6745	6787	5	of	of	IN
6745	6787	6	three	three	CD
6745	6787	7	eggs	egg	NNS
6745	6787	8	,	,	,
6745	6787	9	two	two	CD
6745	6787	10	large	large	JJ
6745	6787	11	cupfuls	cupful	NNS
6745	6787	12	of	of	IN
6745	6787	13	powdered	powdered	JJ
6745	6787	14	sugar	sugar	NN
6745	6787	15	,	,	,
6745	6787	16	half	half	PDT
6745	6787	17	a	a	DT
6745	6787	18	grated	grate	VBN
6745	6787	19	cocoanut	cocoanut	NN
6745	6787	20	,	,	,
6745	6787	21	the	the	DT
6745	6787	22	juice	juice	NN
6745	6787	23	of	of	IN
6745	6787	24	half	half	PDT
6745	6787	25	a	a	DT
6745	6787	26	lemon	lemon	NN
6745	6787	27	.	.	.
6745	6788	1	Beat	beat	VB
6745	6788	2	the	the	DT
6745	6788	3	whites	white	NNS
6745	6788	4	to	to	IN
6745	6788	5	a	a	DT
6745	6788	6	stiff	stiff	JJ
6745	6788	7	froth	froth	NN
6745	6788	8	.	.	.
6745	6789	1	Add	add	VB
6745	6789	2	the	the	DT
6745	6789	3	sugar	sugar	NN
6745	6789	4	,	,	,
6745	6789	5	gradually	gradually	RB
6745	6789	6	,	,	,
6745	6789	7	and	and	CC
6745	6789	8	the	the	DT
6745	6789	9	lemon	lemon	NN
6745	6789	10	and	and	CC
6745	6789	11	cocoanut	cocoanut	NN
6745	6789	12	.	.	.
6745	6790	1	Put	put	VB
6745	6790	2	a	a	DT
6745	6790	3	layer	layer	NN
6745	6790	4	of	of	IN
6745	6790	5	frosting	frost	VBG
6745	6790	6	on	on	IN
6745	6790	7	one	one	CD
6745	6790	8	sheet	sheet	NN
6745	6790	9	of	of	IN
6745	6790	10	the	the	DT
6745	6790	11	cake	cake	NN
6745	6790	12	.	.	.
6745	6791	1	Place	place	VB
6745	6791	2	the	the	DT
6745	6791	3	other	other	JJ
6745	6791	4	sheet	sheet	NN
6745	6791	5	on	on	IN
6745	6791	6	this	this	DT
6745	6791	7	,	,	,
6745	6791	8	and	and	CC
6745	6791	9	cover	cover	VB
6745	6791	10	with	with	IN
6745	6791	11	frosting	frosting	NN
6745	6791	12	.	.	.
6745	6792	1	Or	or	CC
6745	6792	2	,	,	,
6745	6792	3	simply	simply	RB
6745	6792	4	frost	frost	VB
6745	6792	5	the	the	DT
6745	6792	6	top	top	NN
6745	6792	7	of	of	IN
6745	6792	8	each	each	DT
6745	6792	9	sheet	sheet	NN
6745	6792	10	,	,	,
6745	6792	11	as	as	IN
6745	6792	12	you	-PRON-	PRP
6745	6792	13	would	would	MD
6745	6792	14	any	any	DT
6745	6792	15	ordinary	ordinary	JJ
6745	6792	16	cake	cake	NN
6745	6792	17	.	.	.
6745	6793	1	Set	Set	VBN
6745	6793	2	in	in	IN
6745	6793	3	a	a	DT
6745	6793	4	cool	cool	JJ
6745	6793	5	place	place	NN
6745	6793	6	to	to	TO
6745	6793	7	harden	harden	VB
6745	6793	8	.	.	.
6745	6794	1	Federal	Federal	NNP
6745	6794	2	Cake	Cake	NNP
6745	6794	3	.	.	.
6745	6795	1	One	one	CD
6745	6795	2	pint	pint	NN
6745	6795	3	of	of	IN
6745	6795	4	sugar	sugar	NN
6745	6795	5	,	,	,
6745	6795	6	one	one	CD
6745	6795	7	and	and	CC
6745	6795	8	a	a	DT
6745	6795	9	half	half	NN
6745	6795	10	cupfuls	cupful	NNS
6745	6795	11	of	of	IN
6745	6795	12	butter	butter	NN
6745	6795	13	,	,	,
6745	6795	14	three	three	CD
6745	6795	15	pints	pint	NNS
6745	6795	16	of	of	IN
6745	6795	17	flour	flour	NN
6745	6795	18	,	,	,
6745	6795	19	four	four	CD
6745	6795	20	eggs	egg	NNS
6745	6795	21	,	,	,
6745	6795	22	two	two	CD
6745	6795	23	wine	wine	NN
6745	6795	24	-	-	HYPH
6745	6795	25	glasses	glass	NNS
6745	6795	26	of	of	IN
6745	6795	27	milk	milk	NN
6745	6795	28	,	,	,
6745	6795	29	two	two	CD
6745	6795	30	of	of	IN
6745	6795	31	wine	wine	NN
6745	6795	32	,	,	,
6745	6795	33	two	two	CD
6745	6795	34	of	of	IN
6745	6795	35	brandy	brandy	NN
6745	6795	36	,	,	,
6745	6795	37	one	one	CD
6745	6795	38	teaspoonful	teaspoonful	NN
6745	6795	39	of	of	IN
6745	6795	40	cream	cream	NN
6745	6795	41	of	of	IN
6745	6795	42	tartar	tartar	NN
6745	6795	43	,	,	,
6745	6795	44	half	half	PDT
6745	6795	45	a	a	DT
6745	6795	46	teaspoonful	teaspoonful	NN
6745	6795	47	of	of	IN
6745	6795	48	saleratus	saleratus	NN
6745	6795	49	,	,	,
6745	6795	50	fruit	fruit	NN
6745	6795	51	and	and	CC
6745	6795	52	spice	spice	NN
6745	6795	53	to	to	IN
6745	6795	54	taste	taste	NN
6745	6795	55	.	.	.
6745	6796	1	Bake	bake	VB
6745	6796	2	in	in	IN
6745	6796	3	deep	deep	JJ
6745	6796	4	pans	pan	NNS
6745	6796	5	,	,	,
6745	6796	6	the	the	DT
6745	6796	7	time	time	NN
6745	6796	8	depending	depend	VBG
6745	6796	9	on	on	IN
6745	6796	10	the	the	DT
6745	6796	11	quantity	quantity	NN
6745	6796	12	of	of	IN
6745	6796	13	fruit	fruit	NN
6745	6796	14	used	use	VBN
6745	6796	15	.	.	.
6745	6797	1	Sponge	Sponge	NNP
6745	6797	2	Rusks	Rusks	NNPS
6745	6797	3	.	.	.
6745	6798	1	Two	two	CD
6745	6798	2	cupfuls	cupful	NNS
6745	6798	3	of	of	IN
6745	6798	4	sugar	sugar	NN
6745	6798	5	,	,	,
6745	6798	6	one	one	CD
6745	6798	7	of	of	IN
6745	6798	8	butter	butter	NN
6745	6798	9	,	,	,
6745	6798	10	two	two	CD
6745	6798	11	of	of	IN
6745	6798	12	milk	milk	NN
6745	6798	13	,	,	,
6745	6798	14	one	one	CD
6745	6798	15	of	of	IN
6745	6798	16	yeast	yeast	NN
6745	6798	17	,	,	,
6745	6798	18	three	three	CD
6745	6798	19	eggs	egg	NNS
6745	6798	20	.	.	.
6745	6799	1	Rub	rub	VB
6745	6799	2	the	the	DT
6745	6799	3	butter	butter	NN
6745	6799	4	,	,	,
6745	6799	5	sugar	sugar	NN
6745	6799	6	and	and	CC
6745	6799	7	eggs	egg	NNS
6745	6799	8	together	together	RB
6745	6799	9	.	.	.
6745	6800	1	Add	add	VB
6745	6800	2	the	the	DT
6745	6800	3	milk	milk	NN
6745	6800	4	and	and	CC
6745	6800	5	yeast	yeast	NN
6745	6800	6	,	,	,
6745	6800	7	and	and	CC
6745	6800	8	flour	flour	NN
6745	6800	9	enough	enough	RB
6745	6800	10	to	to	TO
6745	6800	11	make	make	VB
6745	6800	12	a	a	DT
6745	6800	13	thick	thick	JJ
6745	6800	14	batter	batter	NN
6745	6800	15	.	.	.
6745	6801	1	Let	let	VB
6745	6801	2	this	this	DT
6745	6801	3	stand	stand	VB
6745	6801	4	in	in	IN
6745	6801	5	a	a	DT
6745	6801	6	warm	warm	JJ
6745	6801	7	place	place	NN
6745	6801	8	until	until	IN
6745	6801	9	light	light	NN
6745	6801	10	,	,	,
6745	6801	11	and	and	CC
6745	6801	12	then	then	RB
6745	6801	13	add	add	VB
6745	6801	14	flour	flour	NN
6745	6801	15	enough	enough	RB
6745	6801	16	to	to	TO
6745	6801	17	make	make	VB
6745	6801	18	as	as	RB
6745	6801	19	thick	thick	JJ
6745	6801	20	as	as	IN
6745	6801	21	for	for	IN
6745	6801	22	biscuit	biscuit	NN
6745	6801	23	.	.	.
6745	6802	1	Shape	shape	NN
6745	6802	2	,	,	,
6745	6802	3	and	and	CC
6745	6802	4	put	put	VBD
6745	6802	5	in	in	RP
6745	6802	6	a	a	DT
6745	6802	7	pan	pan	NN
6745	6802	8	in	in	IN
6745	6802	9	which	which	WDT
6745	6802	10	they	-PRON-	PRP
6745	6802	11	are	be	VBP
6745	6802	12	to	to	TO
6745	6802	13	be	be	VB
6745	6802	14	baked	bake	VBN
6745	6802	15	,	,	,
6745	6802	16	and	and	CC
6745	6802	17	let	let	VB
6745	6802	18	them	-PRON-	PRP
6745	6802	19	stand	stand	VB
6745	6802	20	two	two	CD
6745	6802	21	or	or	CC
6745	6802	22	three	three	CD
6745	6802	23	hours	hour	NNS
6745	6802	24	(	(	-LRB-
6745	6802	25	three	three	CD
6745	6802	26	hours	hour	NNS
6745	6802	27	unless	unless	IN
6745	6802	28	the	the	DT
6745	6802	29	weather	weather	NN
6745	6802	30	is	be	VBZ
6745	6802	31	very	very	RB
6745	6802	32	warm	warm	JJ
6745	6802	33	)	)	-RRB-
6745	6802	34	.	.	.
6745	6803	1	Bake	bake	VB
6745	6803	2	about	about	RB
6745	6803	3	forty	forty	CD
6745	6803	4	minutes	minute	NNS
6745	6803	5	in	in	IN
6745	6803	6	a	a	DT
6745	6803	7	moderate	moderate	JJ
6745	6803	8	oven	oven	NN
6745	6803	9	.	.	.
6745	6804	1	It	-PRON-	PRP
6745	6804	2	is	be	VBZ
6745	6804	3	always	always	RB
6745	6804	4	best	good	JJS
6745	6804	5	to	to	TO
6745	6804	6	set	set	VB
6745	6804	7	the	the	DT
6745	6804	8	sponge	sponge	NN
6745	6804	9	at	at	IN
6745	6804	10	night	night	NN
6745	6804	11	,	,	,
6745	6804	12	for	for	IN
6745	6804	13	it	-PRON-	PRP
6745	6804	14	will	will	MD
6745	6804	15	then	then	RB
6745	6804	16	be	be	VB
6745	6804	17	ready	ready	JJ
6745	6804	18	to	to	TO
6745	6804	19	bake	bake	VB
6745	6804	20	the	the	DT
6745	6804	21	following	follow	VBG
6745	6804	22	forenoon	forenoon	NN
6745	6804	23	.	.	.
6745	6805	1	If	if	IN
6745	6805	2	the	the	DT
6745	6805	3	rusks	rusk	NNS
6745	6805	4	are	be	VBP
6745	6805	5	wanted	want	VBN
6745	6805	6	warm	warm	JJ
6745	6805	7	for	for	IN
6745	6805	8	tea	tea	NN
6745	6805	9	,	,	,
6745	6805	10	the	the	DT
6745	6805	11	sponge	sponge	NN
6745	6805	12	must	must	MD
6745	6805	13	,	,	,
6745	6805	14	of	of	IN
6745	6805	15	course	course	NN
6745	6805	16	,	,	,
6745	6805	17	be	be	VB
6745	6805	18	set	set	VBN
6745	6805	19	early	early	RB
6745	6805	20	in	in	IN
6745	6805	21	the	the	DT
6745	6805	22	morning	morning	NN
6745	6805	23	.	.	.
6745	6806	1	Taylor	Taylor	NNP
6745	6806	2	Cake	Cake	NNP
6745	6806	3	.	.	.
6745	6807	1	Half	half	PDT
6745	6807	2	a	a	DT
6745	6807	3	cupful	cupful	NN
6745	6807	4	of	of	IN
6745	6807	5	butter	butter	NN
6745	6807	6	,	,	,
6745	6807	7	two	two	CD
6745	6807	8	and	and	CC
6745	6807	9	a	a	DT
6745	6807	10	half	half	NN
6745	6807	11	of	of	IN
6745	6807	12	sugar	sugar	NN
6745	6807	13	,	,	,
6745	6807	14	one	one	CD
6745	6807	15	of	of	IN
6745	6807	16	milk	milk	NN
6745	6807	17	,	,	,
6745	6807	18	three	three	CD
6745	6807	19	and	and	CC
6745	6807	20	a	a	DT
6745	6807	21	half	half	NN
6745	6807	22	of	of	IN
6745	6807	23	pastry	pastry	NN
6745	6807	24	flour	flour	NN
6745	6807	25	,	,	,
6745	6807	26	three	three	CD
6745	6807	27	eggs	egg	NNS
6745	6807	28	,	,	,
6745	6807	29	one	one	CD
6745	6807	30	teaspoonful	teaspoonful	NN
6745	6807	31	of	of	IN
6745	6807	32	cream	cream	NN
6745	6807	33	of	of	IN
6745	6807	34	tartar	tartar	NN
6745	6807	35	,	,	,
6745	6807	36	half	half	PDT
6745	6807	37	a	a	DT
6745	6807	38	teaspoonful	teaspoonful	NN
6745	6807	39	of	of	IN
6745	6807	40	soda	soda	NN
6745	6807	41	,	,	,
6745	6807	42	flavor	flavor	NN
6745	6807	43	to	to	TO
6745	6807	44	taste	taste	VB
6745	6807	45	.	.	.
6745	6808	1	Beat	beat	VB
6745	6808	2	the	the	DT
6745	6808	3	butter	butter	NN
6745	6808	4	to	to	IN
6745	6808	5	a	a	DT
6745	6808	6	cream	cream	NN
6745	6808	7	,	,	,
6745	6808	8	then	then	RB
6745	6808	9	beat	beat	VBD
6745	6808	10	in	in	IN
6745	6808	11	the	the	DT
6745	6808	12	sugar	sugar	NN
6745	6808	13	,	,	,
6745	6808	14	next	next	IN
6745	6808	15	the	the	DT
6745	6808	16	eggs	egg	NNS
6745	6808	17	,	,	,
6745	6808	18	well	well	RB
6745	6808	19	beaten	beat	VBN
6745	6808	20	;	;	:
6745	6808	21	the	the	DT
6745	6808	22	seasoning	seasoning	NN
6745	6808	23	,	,	,
6745	6808	24	the	the	DT
6745	6808	25	milk	milk	NN
6745	6808	26	,	,	,
6745	6808	27	and	and	CC
6745	6808	28	lastly	lastly	RB
6745	6808	29	the	the	DT
6745	6808	30	flour	flour	NN
6745	6808	31	,	,	,
6745	6808	32	in	in	IN
6745	6808	33	which	which	WDT
6745	6808	34	the	the	DT
6745	6808	35	soda	soda	NN
6745	6808	36	and	and	CC
6745	6808	37	cream	cream	NN
6745	6808	38	of	of	IN
6745	6808	39	tartar	tartar	NN
6745	6808	40	have	have	VBP
6745	6808	41	been	be	VBN
6745	6808	42	thoroughly	thoroughly	RB
6745	6808	43	mixed	mix	VBN
6745	6808	44	.	.	.
6745	6809	1	Bake	bake	VB
6745	6809	2	in	in	IN
6745	6809	3	a	a	DT
6745	6809	4	moderate	moderate	JJ
6745	6809	5	oven	oven	NN
6745	6809	6	,	,	,
6745	6809	7	either	either	CC
6745	6809	8	in	in	IN
6745	6809	9	loaves	loaf	NNS
6745	6809	10	or	or	CC
6745	6809	11	sheets	sheet	NNS
6745	6809	12	.	.	.
6745	6810	1	If	if	IN
6745	6810	2	in	in	IN
6745	6810	3	sheets	sheet	NNS
6745	6810	4	,	,	,
6745	6810	5	twenty	twenty	CD
6745	6810	6	-	-	HYPH
6745	6810	7	five	five	CD
6745	6810	8	minutes	minute	NNS
6745	6810	9	;	;	:
6745	6810	10	if	if	IN
6745	6810	11	in	in	IN
6745	6810	12	loaves	loaf	NNS
6745	6810	13	,	,	,
6745	6810	14	forty	forty	CD
6745	6810	15	-	-	HYPH
6745	6810	16	five	five	CD
6745	6810	17	.	.	.
6745	6811	1	The	the	DT
6745	6811	2	quantities	quantity	NNS
6745	6811	3	given	give	VBN
6745	6811	4	are	be	VBP
6745	6811	5	for	for	IN
6745	6811	6	two	two	CD
6745	6811	7	loaves	loaf	NNS
6745	6811	8	or	or	CC
6745	6811	9	sheets	sheet	NNS
6745	6811	10	.	.	.
6745	6812	1	This	this	DT
6745	6812	2	cake	cake	NN
6745	6812	3	is	be	VBZ
6745	6812	4	nice	nice	JJ
6745	6812	5	for	for	IN
6745	6812	6	Washington	Washington	NNP
6745	6812	7	or	or	CC
6745	6812	8	chocolate	chocolate	NN
6745	6812	9	pies	pie	NNS
6745	6812	10	,	,	,
6745	6812	11	and	and	CC
6745	6812	12	is	be	VBZ
6745	6812	13	good	good	RB
6745	6812	14	baked	bake	VBN
6745	6812	15	in	in	IN
6745	6812	16	sheets	sheet	NNS
6745	6812	17	and	and	CC
6745	6812	18	frosted	frost	VBD
6745	6812	19	.	.	.
6745	6813	1	Loaf	Loaf	NNP
6745	6813	2	Cake	Cake	NNP
6745	6813	3	.	.	.
6745	6814	1	Two	two	CD
6745	6814	2	quarts	quart	NNS
6745	6814	3	of	of	IN
6745	6814	4	sugar	sugar	NN
6745	6814	5	,	,	,
6745	6814	6	seven	seven	CD
6745	6814	7	cupfuls	cupful	NNS
6745	6814	8	of	of	IN
6745	6814	9	butter	butter	NN
6745	6814	10	,	,	,
6745	6814	11	six	six	CD
6745	6814	12	quarts	quart	NNS
6745	6814	13	of	of	IN
6745	6814	14	sifted	sift	VBN
6745	6814	15	flour	flour	NN
6745	6814	16	,	,	,
6745	6814	17	six	six	CD
6745	6814	18	pounds	pound	NNS
6745	6814	19	of	of	IN
6745	6814	20	fruit	fruit	NN
6745	6814	21	,	,	,
6745	6814	22	one	one	CD
6745	6814	23	pint	pint	NN
6745	6814	24	of	of	IN
6745	6814	25	wine	wine	NN
6745	6814	26	,	,	,
6745	6814	27	one	one	CD
6745	6814	28	pint	pint	NN
6745	6814	29	of	of	IN
6745	6814	30	yeast	yeast	NN
6745	6814	31	,	,	,
6745	6814	32	eight	eight	CD
6745	6814	33	nutmegs	nutmeg	NNS
6745	6814	34	,	,	,
6745	6814	35	mace	mace	NN
6745	6814	36	,	,	,
6745	6814	37	twelve	twelve	CD
6745	6814	38	eggs	egg	NNS
6745	6814	39	,	,	,
6745	6814	40	one	one	CD
6745	6814	41	quart	quart	NN
6745	6814	42	of	of	IN
6745	6814	43	milk	milk	NN
6745	6814	44	.	.	.
6745	6815	1	It	-PRON-	PRP
6745	6815	2	should	should	MD
6745	6815	3	be	be	VB
6745	6815	4	made	make	VBN
6745	6815	5	at	at	IN
6745	6815	6	such	such	PDT
6745	6815	7	an	an	DT
6745	6815	8	hour	hour	NN
6745	6815	9	(	(	-LRB-
6745	6815	10	being	be	VBG
6745	6815	11	governed	govern	VBN
6745	6815	12	by	by	IN
6745	6815	13	the	the	DT
6745	6815	14	weather	weather	NN
6745	6815	15	)	)	-RRB-
6745	6815	16	as	as	IN
6745	6815	17	will	will	MD
6745	6815	18	give	give	VB
6745	6815	19	it	-PRON-	PRP
6745	6815	20	time	time	NN
6745	6815	21	to	to	TO
6745	6815	22	get	get	VB
6745	6815	23	perfectly	perfectly	RB
6745	6815	24	light	light	NN
6745	6815	25	by	by	IN
6745	6815	26	evening	evening	NN
6745	6815	27	.	.	.
6745	6816	1	It	-PRON-	PRP
6745	6816	2	should	should	MD
6745	6816	3	stand	stand	VB
6745	6816	4	about	about	RB
6745	6816	5	six	six	CD
6745	6816	6	hours	hour	NNS
6745	6816	7	in	in	IN
6745	6816	8	summer	summer	NN
6745	6816	9	and	and	CC
6745	6816	10	eight	eight	CD
6745	6816	11	in	in	IN
6745	6816	12	whiter	whiter	NNP
6745	6816	13	.	.	.
6745	6817	1	Put	put	VB
6745	6817	2	in	in	IN
6745	6817	3	half	half	PDT
6745	6817	4	the	the	DT
6745	6817	5	butter	butter	NN
6745	6817	6	and	and	CC
6745	6817	7	eggs	egg	NNS
6745	6817	8	,	,	,
6745	6817	9	and	and	CC
6745	6817	10	the	the	DT
6745	6817	11	milk	milk	NN
6745	6817	12	,	,	,
6745	6817	13	flavor	flavor	NN
6745	6817	14	and	and	CC
6745	6817	15	yeast	yeast	NN
6745	6817	16	,	,	,
6745	6817	17	and	and	CC
6745	6817	18	beat	beat	VBD
6745	6817	19	thoroughly	thoroughly	RB
6745	6817	20	.	.	.
6745	6818	1	In	in	IN
6745	6818	2	the	the	DT
6745	6818	3	evening	evening	NN
6745	6818	4	add	add	VBP
6745	6818	5	the	the	DT
6745	6818	6	remainder	remainder	NN
6745	6818	7	of	of	IN
6745	6818	8	the	the	DT
6745	6818	9	butter	butter	NN
6745	6818	10	,	,	,
6745	6818	11	rubbing	rub	VBG
6745	6818	12	it	-PRON-	PRP
6745	6818	13	with	with	IN
6745	6818	14	the	the	DT
6745	6818	15	sugar	sugar	NN
6745	6818	16	,	,	,
6745	6818	17	the	the	DT
6745	6818	18	rest	rest	NN
6745	6818	19	of	of	IN
6745	6818	20	the	the	DT
6745	6818	21	eggs	egg	NNS
6745	6818	22	,	,	,
6745	6818	23	and	and	CC
6745	6818	24	the	the	DT
6745	6818	25	spice	spice	NN
6745	6818	26	.	.	.
6745	6819	1	Let	let	VB
6745	6819	2	the	the	DT
6745	6819	3	cake	cake	NN
6745	6819	4	rise	rise	VB
6745	6819	5	again	again	RB
6745	6819	6	,	,	,
6745	6819	7	until	until	IN
6745	6819	8	morning	morning	NN
6745	6819	9	;	;	:
6745	6819	10	then	then	RB
6745	6819	11	add	add	VB
6745	6819	12	the	the	DT
6745	6819	13	fruit	fruit	NN
6745	6819	14	.	.	.
6745	6820	1	Put	put	VB
6745	6820	2	in	in	RP
6745	6820	3	deep	deep	JJ
6745	6820	4	pans	pan	NNS
6745	6820	5	,	,	,
6745	6820	6	and	and	CC
6745	6820	7	let	let	VB
6745	6820	8	rise	rise	VB
6745	6820	9	about	about	IN
6745	6820	10	half	half	PDT
6745	6820	11	an	an	DT
6745	6820	12	hour	hour	NN
6745	6820	13	.	.	.
6745	6821	1	Bake	bake	VB
6745	6821	2	from	from	IN
6745	6821	3	two	two	CD
6745	6821	4	to	to	TO
6745	6821	5	three	three	CD
6745	6821	6	hours	hour	NNS
6745	6821	7	in	in	IN
6745	6821	8	a	a	DT
6745	6821	9	slow	slow	JJ
6745	6821	10	oven	oven	NN
6745	6821	11	.	.	.
6745	6822	1	Chocolate	Chocolate	NNP
6745	6822	2	Cake	Cake	NNP
6745	6822	3	.	.	.
6745	6823	1	One	one	CD
6745	6823	2	and	and	CC
6745	6823	3	a	a	DT
6745	6823	4	half	half	NN
6745	6823	5	cupfuls	cupful	NNS
6745	6823	6	of	of	IN
6745	6823	7	sugar	sugar	NN
6745	6823	8	,	,	,
6745	6823	9	half	half	PDT
6745	6823	10	a	a	DT
6745	6823	11	cupful	cupful	NN
6745	6823	12	of	of	IN
6745	6823	13	butter	butter	NN
6745	6823	14	,	,	,
6745	6823	15	half	half	PDT
6745	6823	16	a	a	DT
6745	6823	17	cupful	cupful	NN
6745	6823	18	of	of	IN
6745	6823	19	milk	milk	NN
6745	6823	20	,	,	,
6745	6823	21	one	one	CD
6745	6823	22	and	and	CC
6745	6823	23	three	three	CD
6745	6823	24	-	-	HYPH
6745	6823	25	fourths	fourth	NNS
6745	6823	26	cupfuls	cupful	NNS
6745	6823	27	of	of	IN
6745	6823	28	flour	flour	NN
6745	6823	29	,	,	,
6745	6823	30	a	a	DT
6745	6823	31	quarter	quarter	NN
6745	6823	32	of	of	IN
6745	6823	33	a	a	DT
6745	6823	34	pound	pound	NN
6745	6823	35	of	of	IN
6745	6823	36	Baker	Baker	NNP
6745	6823	37	's	's	POS
6745	6823	38	chocolate	chocolate	NN
6745	6823	39	,	,	,
6745	6823	40	three	three	CD
6745	6823	41	eggs	egg	NNS
6745	6823	42	,	,	,
6745	6823	43	one	one	CD
6745	6823	44	teaspoonful	teaspoonful	NN
6745	6823	45	of	of	IN
6745	6823	46	cream	cream	NN
6745	6823	47	of	of	IN
6745	6823	48	tartar	tartar	NN
6745	6823	49	,	,	,
6745	6823	50	half	half	PDT
6745	6823	51	a	a	DT
6745	6823	52	teaspoonful	teaspoonful	NN
6745	6823	53	of	of	IN
6745	6823	54	soda	soda	NN
6745	6823	55	.	.	.
6745	6824	1	Scrape	scrape	VB
6745	6824	2	the	the	DT
6745	6824	3	chocolate	chocolate	NN
6745	6824	4	fine	fine	NN
6745	6824	5	,	,	,
6745	6824	6	and	and	CC
6745	6824	7	add	add	VB
6745	6824	8	five	five	CD
6745	6824	9	table	table	NN
6745	6824	10	-	-	HYPH
6745	6824	11	spoonfuls	spoonful	NNS
6745	6824	12	of	of	IN
6745	6824	13	sugar	sugar	NN
6745	6824	14	to	to	IN
6745	6824	15	it	-PRON-	PRP
6745	6824	16	(	(	-LRB-
6745	6824	17	this	this	DT
6745	6824	18	in	in	IN
6745	6824	19	addition	addition	NN
6745	6824	20	to	to	IN
6745	6824	21	the	the	DT
6745	6824	22	cupful	cupful	JJ
6745	6824	23	and	and	CC
6745	6824	24	a	a	DT
6745	6824	25	half	half	NN
6745	6824	26	)	)	-RRB-
6745	6824	27	.	.	.
6745	6825	1	Beat	beat	VB
6745	6825	2	the	the	DT
6745	6825	3	butter	butter	NN
6745	6825	4	to	to	IN
6745	6825	5	a	a	DT
6745	6825	6	cream	cream	NN
6745	6825	7	.	.	.
6745	6826	1	Gradually	gradually	RB
6745	6826	2	add	add	VB
6745	6826	3	the	the	DT
6745	6826	4	sugar	sugar	NN
6745	6826	5	,	,	,
6745	6826	6	beating	beat	VBG
6745	6826	7	all	all	PDT
6745	6826	8	the	the	DT
6745	6826	9	while	while	NN
6745	6826	10	.	.	.
6745	6827	1	Add	add	VB
6745	6827	2	three	three	CD
6745	6827	3	table	table	NN
6745	6827	4	-	-	HYPH
6745	6827	5	spoonfuls	spoonful	NNS
6745	6827	6	of	of	IN
6745	6827	7	boiling	boil	VBG
6745	6827	8	water	water	NN
6745	6827	9	to	to	IN
6745	6827	10	the	the	DT
6745	6827	11	chocolate	chocolate	NN
6745	6827	12	and	and	CC
6745	6827	13	sugar	sugar	NN
6745	6827	14	.	.	.
6745	6828	1	Stir	stir	VB
6745	6828	2	over	over	IN
6745	6828	3	the	the	DT
6745	6828	4	fire	fire	NN
6745	6828	5	until	until	IN
6745	6828	6	smooth	smooth	JJ
6745	6828	7	and	and	CC
6745	6828	8	glossy	glossy	JJ
6745	6828	9	;	;	:
6745	6828	10	then	then	RB
6745	6828	11	stir	stir	VB
6745	6828	12	into	into	IN
6745	6828	13	the	the	DT
6745	6828	14	beaten	beat	VBN
6745	6828	15	sugar	sugar	NN
6745	6828	16	and	and	CC
6745	6828	17	butter	butter	NN
6745	6828	18	.	.	.
6745	6829	1	Add	add	VB
6745	6829	2	to	to	IN
6745	6829	3	this	this	DT
6745	6829	4	mixture	mixture	NN
6745	6829	5	the	the	DT
6745	6829	6	eggs	egg	NNS
6745	6829	7	,	,	,
6745	6829	8	well	well	RB
6745	6829	9	beaten	beat	VBN
6745	6829	10	,	,	,
6745	6829	11	then	then	RB
6745	6829	12	the	the	DT
6745	6829	13	milk	milk	NN
6745	6829	14	and	and	CC
6745	6829	15	the	the	DT
6745	6829	16	flour	flour	NN
6745	6829	17	,	,	,
6745	6829	18	in	in	IN
6745	6829	19	which	which	WDT
6745	6829	20	the	the	DT
6745	6829	21	soda	soda	NN
6745	6829	22	and	and	CC
6745	6829	23	cream	cream	NN
6745	6829	24	of	of	IN
6745	6829	25	tartar	tartar	NN
6745	6829	26	have	have	VBP
6745	6829	27	been	be	VBN
6745	6829	28	thoroughly	thoroughly	RB
6745	6829	29	mixed	mix	VBN
6745	6829	30	.	.	.
6745	6830	1	Bake	bake	VB
6745	6830	2	twenty	twenty	CD
6745	6830	3	minutes	minute	NNS
6745	6830	4	in	in	IN
6745	6830	5	a	a	DT
6745	6830	6	moderate	moderate	JJ
6745	6830	7	oven	oven	NN
6745	6830	8	.	.	.
6745	6831	1	This	this	DT
6745	6831	2	will	will	MD
6745	6831	3	make	make	VB
6745	6831	4	two	two	CD
6745	6831	5	sheets	sheet	NNS
6745	6831	6	.	.	.
6745	6832	1	Frost	frost	VB
6745	6832	2	it	-PRON-	PRP
6745	6832	3	,	,	,
6745	6832	4	if	if	IN
6745	6832	5	you	-PRON-	PRP
6745	6832	6	like	like	VBP
6745	6832	7	.	.	.
6745	6833	1	Chocolate	Chocolate	NNP
6745	6833	2	Cake	Cake	NNP
6745	6833	3	,	,	,
6745	6833	4	No	no	UH
6745	6833	5	.	.	.
6745	6834	1	2	2	LS
6745	6834	2	.	.	.
6745	6835	1	One	one	CD
6745	6835	2	cupful	cupful	NN
6745	6835	3	of	of	IN
6745	6835	4	butter	butter	NN
6745	6835	5	,	,	,
6745	6835	6	two	two	CD
6745	6835	7	of	of	IN
6745	6835	8	sugar	sugar	NN
6745	6835	9	,	,	,
6745	6835	10	three	three	CD
6745	6835	11	and	and	CC
6745	6835	12	a	a	DT
6745	6835	13	half	half	NN
6745	6835	14	of	of	IN
6745	6835	15	Sour	Sour	NNP
6745	6835	16	,	,	,
6745	6835	17	one	one	CD
6745	6835	18	of	of	IN
6745	6835	19	milk	milk	NN
6745	6835	20	,	,	,
6745	6835	21	five	five	CD
6745	6835	22	eggs	egg	NNS
6745	6835	23	--	--	:
6745	6835	24	the	the	DT
6745	6835	25	whites	white	NNS
6745	6835	26	of	of	IN
6745	6835	27	two	two	CD
6745	6835	28	being	be	VBG
6745	6835	29	left	leave	VBN
6745	6835	30	out	out	RP
6745	6835	31	,	,	,
6745	6835	32	one	one	CD
6745	6835	33	teaspoonful	teaspoonful	NN
6745	6835	34	of	of	IN
6745	6835	35	cream	cream	NN
6745	6835	36	of	of	IN
6745	6835	37	tartar	tartar	NN
6745	6835	38	and	and	CC
6745	6835	39	half	half	PDT
6745	6835	40	a	a	DT
6745	6835	41	teaspoonful	teaspoonful	NN
6745	6835	42	of	of	IN
6745	6835	43	soda	soda	NN
6745	6835	44	,	,	,
6745	6835	45	or	or	CC
6745	6835	46	one	one	CD
6745	6835	47	and	and	CC
6745	6835	48	a	a	DT
6745	6835	49	half	half	NN
6745	6835	50	of	of	IN
6745	6835	51	baking	bake	VBG
6745	6835	52	powder	powder	NN
6745	6835	53	.	.	.
6745	6836	1	Beat	beat	VB
6745	6836	2	the	the	DT
6745	6836	3	butter	butter	NN
6745	6836	4	to	to	IN
6745	6836	5	a	a	DT
6745	6836	6	cream	cream	NN
6745	6836	7	.	.	.
6745	6837	1	Add	add	VB
6745	6837	2	the	the	DT
6745	6837	3	sugar	sugar	NN
6745	6837	4	,	,	,
6745	6837	5	gradually	gradually	RB
6745	6837	6	,	,	,
6745	6837	7	then	then	RB
6745	6837	8	the	the	DT
6745	6837	9	eggs	egg	NNS
6745	6837	10	,	,	,
6745	6837	11	well	well	RB
6745	6837	12	beaten	beat	VBN
6745	6837	13	,	,	,
6745	6837	14	the	the	DT
6745	6837	15	milk	milk	NN
6745	6837	16	,	,	,
6745	6837	17	next	next	IN
6745	6837	18	the	the	DT
6745	6837	19	flour	flour	NN
6745	6837	20	,	,	,
6745	6837	21	in	in	IN
6745	6837	22	which	which	WDT
6745	6837	23	the	the	DT
6745	6837	24	soda	soda	NN
6745	6837	25	and	and	CC
6745	6837	26	cream	cream	NN
6745	6837	27	of	of	IN
6745	6837	28	tartar	tartar	NN
6745	6837	29	have	have	VBP
6745	6837	30	been	be	VBN
6745	6837	31	well	well	RB
6745	6837	32	mixed	mixed	JJ
6745	6837	33	.	.	.
6745	6838	1	Bake	bake	VB
6745	6838	2	in	in	RP
6745	6838	3	two	two	CD
6745	6838	4	sheets	sheet	NNS
6745	6838	5	for	for	IN
6745	6838	6	thirty	thirty	CD
6745	6838	7	minutes	minute	NNS
6745	6838	8	in	in	IN
6745	6838	9	a	a	DT
6745	6838	10	moderate	moderate	JJ
6745	6838	11	oven	oven	NN
6745	6838	12	,	,	,
6745	6838	13	and	and	CC
6745	6838	14	ice	ice	NN
6745	6838	15	.	.	.
6745	6839	1	Icing	ice	VBG
6745	6839	2	:	:	:
6745	6839	3	The	the	DT
6745	6839	4	whites	white	NNS
6745	6839	5	of	of	IN
6745	6839	6	two	two	CD
6745	6839	7	eggs	egg	NNS
6745	6839	8	,	,	,
6745	6839	9	one	one	CD
6745	6839	10	and	and	CC
6745	6839	11	a	a	DT
6745	6839	12	half	half	NN
6745	6839	13	cupfuls	cupful	NNS
6745	6839	14	of	of	IN
6745	6839	15	powdered	powdered	JJ
6745	6839	16	sugar	sugar	NN
6745	6839	17	,	,	,
6745	6839	18	six	six	CD
6745	6839	19	table	table	NN
6745	6839	20	-	-	HYPH
6745	6839	21	spoonfuls	spoonful	NNS
6745	6839	22	of	of	IN
6745	6839	23	grated	grate	VBN
6745	6839	24	chocolate	chocolate	NN
6745	6839	25	,	,	,
6745	6839	26	one	one	CD
6745	6839	27	teaspoonful	teaspoonful	NN
6745	6839	28	of	of	IN
6745	6839	29	vanilla	vanilla	NN
6745	6839	30	.	.	.
6745	6840	1	Put	put	VB
6745	6840	2	the	the	DT
6745	6840	3	chocolate	chocolate	NN
6745	6840	4	and	and	CC
6745	6840	5	six	six	CD
6745	6840	6	table	table	NN
6745	6840	7	-	-	HYPH
6745	6840	8	spoonfuls	spoonful	NNS
6745	6840	9	of	of	IN
6745	6840	10	the	the	DT
6745	6840	11	sugar	sugar	NN
6745	6840	12	in	in	IN
6745	6840	13	a	a	DT
6745	6840	14	sauce	sauce	NN
6745	6840	15	-	-	HYPH
6745	6840	16	pan	pan	NN
6745	6840	17	with	with	IN
6745	6840	18	two	two	CD
6745	6840	19	spoonfuls	spoonful	NNS
6745	6840	20	of	of	IN
6745	6840	21	hot	hot	JJ
6745	6840	22	water	water	NN
6745	6840	23	.	.	.
6745	6841	1	Stir	stir	VB
6745	6841	2	over	over	IN
6745	6841	3	a	a	DT
6745	6841	4	hot	hot	JJ
6745	6841	5	fire	fire	NN
6745	6841	6	until	until	IN
6745	6841	7	smooth	smooth	JJ
6745	6841	8	and	and	CC
6745	6841	9	glossy	glossy	JJ
6745	6841	10	.	.	.
6745	6842	1	Beat	beat	VB
6745	6842	2	the	the	DT
6745	6842	3	whites	white	NNS
6745	6842	4	to	to	IN
6745	6842	5	a	a	DT
6745	6842	6	froth	froth	NN
6745	6842	7	,	,	,
6745	6842	8	and	and	CC
6745	6842	9	add	add	VB
6745	6842	10	the	the	DT
6745	6842	11	sugar	sugar	NN
6745	6842	12	and	and	CC
6745	6842	13	chocolate	chocolate	NN
6745	6842	14	.	.	.
6745	6843	1	Orange	Orange	NNP
6745	6843	2	Cake	Cake	NNP
6745	6843	3	.	.	.
6745	6844	1	Two	two	CD
6745	6844	2	cupfuls	cupful	NNS
6745	6844	3	of	of	IN
6745	6844	4	sugar	sugar	NN
6745	6844	5	,	,	,
6745	6844	6	a	a	DT
6745	6844	7	small	small	JJ
6745	6844	8	half	half	NN
6745	6844	9	cupful	cupful	NN
6745	6844	10	of	of	IN
6745	6844	11	butter	butter	NN
6745	6844	12	,	,	,
6745	6844	13	two	two	CD
6745	6844	14	cupfuls	cupful	NNS
6745	6844	15	of	of	IN
6745	6844	16	flour	flour	NN
6745	6844	17	,	,	,
6745	6844	18	half	half	PDT
6745	6844	19	a	a	DT
6745	6844	20	cupful	cupful	NN
6745	6844	21	of	of	IN
6745	6844	22	water	water	NN
6745	6844	23	,	,	,
6745	6844	24	the	the	DT
6745	6844	25	yolks	yolk	NNS
6745	6844	26	of	of	IN
6745	6844	27	five	five	CD
6745	6844	28	eggs	egg	NNS
6745	6844	29	and	and	CC
6745	6844	30	whites	white	NNS
6745	6844	31	of	of	IN
6745	6844	32	four	four	CD
6745	6844	33	,	,	,
6745	6844	34	half	half	PDT
6745	6844	35	a	a	DT
6745	6844	36	teaspoonful	teaspoonful	NN
6745	6844	37	of	of	IN
6745	6844	38	soda	soda	NN
6745	6844	39	,	,	,
6745	6844	40	a	a	DT
6745	6844	41	teaspoonful	teaspoonful	NN
6745	6844	42	of	of	IN
6745	6844	43	cream	cream	NN
6745	6844	44	of	of	IN
6745	6844	45	tartar	tartar	NN
6745	6844	46	,	,	,
6745	6844	47	the	the	DT
6745	6844	48	rind	rind	NN
6745	6844	49	of	of	IN
6745	6844	50	one	one	CD
6745	6844	51	orange	orange	NN
6745	6844	52	and	and	CC
6745	6844	53	the	the	DT
6745	6844	54	juice	juice	NN
6745	6844	55	of	of	IN
6745	6844	56	one	one	CD
6745	6844	57	and	and	CC
6745	6844	58	a	a	DT
6745	6844	59	half	half	NN
6745	6844	60	.	.	.
6745	6845	1	Beat	beat	VB
6745	6845	2	the	the	DT
6745	6845	3	butter	butter	NN
6745	6845	4	to	to	IN
6745	6845	5	a	a	DT
6745	6845	6	cream	cream	NN
6745	6845	7	.	.	.
6745	6846	1	Add	add	VB
6745	6846	2	the	the	DT
6745	6846	3	sugar	sugar	NN
6745	6846	4	,	,	,
6745	6846	5	gradually	gradually	RB
6745	6846	6	,	,	,
6745	6846	7	then	then	RB
6745	6846	8	the	the	DT
6745	6846	9	orange	orange	NN
6745	6846	10	,	,	,
6745	6846	11	the	the	DT
6745	6846	12	eggs	egg	NNS
6745	6846	13	,	,	,
6745	6846	14	well	well	RB
6745	6846	15	beaten	beat	VBN
6745	6846	16	,	,	,
6745	6846	17	the	the	DT
6745	6846	18	water	water	NN
6745	6846	19	and	and	CC
6745	6846	20	the	the	DT
6745	6846	21	flour	flour	NN
6745	6846	22	,	,	,
6745	6846	23	in	in	IN
6745	6846	24	which	which	WDT
6745	6846	25	the	the	DT
6745	6846	26	soda	soda	NN
6745	6846	27	and	and	CC
6745	6846	28	cream	cream	NN
6745	6846	29	of	of	IN
6745	6846	30	tartar	tartar	NN
6745	6846	31	have	have	VBP
6745	6846	32	been	be	VBN
6745	6846	33	well	well	RB
6745	6846	34	mixed	mixed	JJ
6745	6846	35	.	.	.
6745	6847	1	Bake	bake	VB
6745	6847	2	in	in	RP
6745	6847	3	sheets	sheet	NNS
6745	6847	4	for	for	IN
6745	6847	5	twenty	twenty	CD
6745	6847	6	-	-	HYPH
6745	6847	7	five	five	CD
6745	6847	8	minutes	minute	NNS
6745	6847	9	,	,	,
6745	6847	10	in	in	IN
6745	6847	11	a	a	DT
6745	6847	12	moderate	moderate	JJ
6745	6847	13	oven	oven	NN
6745	6847	14	,	,	,
6745	6847	15	and	and	CC
6745	6847	16	when	when	WRB
6745	6847	17	cool	cool	JJ
6745	6847	18	,	,	,
6745	6847	19	frost	frost	FW
6745	6847	20	.	.	.
6745	6848	1	Frosting	frosting	NN
6745	6848	2	:	:	:
6745	6848	3	The	the	DT
6745	6848	4	white	white	NN
6745	6848	5	of	of	IN
6745	6848	6	an	an	DT
6745	6848	7	egg	egg	NN
6745	6848	8	,	,	,
6745	6848	9	the	the	DT
6745	6848	10	juice	juice	NN
6745	6848	11	of	of	IN
6745	6848	12	one	one	CD
6745	6848	13	and	and	CC
6745	6848	14	a	a	DT
6745	6848	15	half	half	NN
6745	6848	16	oranges	orange	NNS
6745	6848	17	and	and	CC
6745	6848	18	the	the	DT
6745	6848	19	grated	grate	VBN
6745	6848	20	rind	rind	NN
6745	6848	21	of	of	IN
6745	6848	22	one	one	CD
6745	6848	23	,	,	,
6745	6848	24	one	one	CD
6745	6848	25	cupful	cupful	NN
6745	6848	26	and	and	CC
6745	6848	27	a	a	DT
6745	6848	28	half	half	NN
6745	6848	29	of	of	IN
6745	6848	30	powdered	powdered	JJ
6745	6848	31	sugar	sugar	NN
6745	6848	32	,	,	,
6745	6848	33	unless	unless	IN
6745	6848	34	the	the	DT
6745	6848	35	egg	egg	NN
6745	6848	36	and	and	CC
6745	6848	37	oranges	orange	NNS
6745	6848	38	are	be	VBP
6745	6848	39	very	very	RB
6745	6848	40	large	large	JJ
6745	6848	41	,	,	,
6745	6848	42	in	in	IN
6745	6848	43	which	which	WDT
6745	6848	44	case	case	NN
6745	6848	45	use	use	VBP
6745	6848	46	two	two	CD
6745	6848	47	cupfuls	cupful	NNS
6745	6848	48	.	.	.
6745	6849	1	Railroad	Railroad	NNP
6745	6849	2	Cake	Cake	NNP
6745	6849	3	.	.	.
6745	6850	1	Two	two	CD
6745	6850	2	cupfuls	cupful	NNS
6745	6850	3	of	of	IN
6745	6850	4	sugar	sugar	NN
6745	6850	5	,	,	,
6745	6850	6	two	two	CD
6745	6850	7	of	of	IN
6745	6850	8	flour	flour	NN
6745	6850	9	,	,	,
6745	6850	10	six	six	CD
6745	6850	11	table	table	NN
6745	6850	12	-	-	HYPH
6745	6850	13	spoonfuls	spoonful	NNS
6745	6850	14	of	of	IN
6745	6850	15	butter	butter	NN
6745	6850	16	,	,	,
6745	6850	17	two	two	CD
6745	6850	18	of	of	IN
6745	6850	19	milk	milk	NN
6745	6850	20	,	,	,
6745	6850	21	six	six	CD
6745	6850	22	eggs	egg	NNS
6745	6850	23	,	,	,
6745	6850	24	one	one	CD
6745	6850	25	teaspoonful	teaspoonful	NN
6745	6850	26	of	of	IN
6745	6850	27	saleratus	saleratus	NNP
6745	6850	28	,	,	,
6745	6850	29	two	two	CD
6745	6850	30	of	of	IN
6745	6850	31	cream	cream	NN
6745	6850	32	of	of	IN
6745	6850	33	tartar	tartar	NN
6745	6850	34	,	,	,
6745	6850	35	lemon	lemon	NN
6745	6850	36	peel	peel	NN
6745	6850	37	.	.	.
6745	6851	1	Bake	bake	VB
6745	6851	2	in	in	IN
6745	6851	3	shallow	shallow	JJ
6745	6851	4	pans	pan	NNS
6745	6851	5	in	in	IN
6745	6851	6	a	a	DT
6745	6851	7	quick	quick	JJ
6745	6851	8	oven	oven	NN
6745	6851	9	.	.	.
6745	6852	1	Hot	hot	JJ
6745	6852	2	Water	Water	NNP
6745	6852	3	Sponge	Sponge	NNP
6745	6852	4	Cake	Cake	NNP
6745	6852	5	.	.	.
6745	6853	1	Six	six	CD
6745	6853	2	eggs	egg	NNS
6745	6853	3	,	,	,
6745	6853	4	two	two	CD
6745	6853	5	cupfuls	cupful	NNS
6745	6853	6	of	of	IN
6745	6853	7	sugar	sugar	NN
6745	6853	8	,	,	,
6745	6853	9	two	two	CD
6745	6853	10	of	of	IN
6745	6853	11	pastry	pastry	NN
6745	6853	12	flour	flour	NN
6745	6853	13	,	,	,
6745	6853	14	half	half	PDT
6745	6853	15	a	a	DT
6745	6853	16	cupful	cupful	NN
6745	6853	17	of	of	IN
6745	6853	18	_	_	NNP
6745	6853	19	boiling	boil	VBG
6745	6853	20	_	_	NNP
6745	6853	21	water	water	NN
6745	6853	22	,	,	,
6745	6853	23	the	the	DT
6745	6853	24	grated	grate	VBN
6745	6853	25	rind	rind	NN
6745	6853	26	of	of	IN
6745	6853	27	half	half	PDT
6745	6853	28	a	a	DT
6745	6853	29	lemon	lemon	NN
6745	6853	30	,	,	,
6745	6853	31	and	and	CC
6745	6853	32	one	one	CD
6745	6853	33	teaspoonful	teaspoonful	NN
6745	6853	34	of	of	IN
6745	6853	35	the	the	DT
6745	6853	36	juice	juice	NN
6745	6853	37	.	.	.
6745	6854	1	Beat	beat	VB
6745	6854	2	the	the	DT
6745	6854	3	yolks	yolk	NNS
6745	6854	4	and	and	CC
6745	6854	5	sugar	sugar	NN
6745	6854	6	to	to	IN
6745	6854	7	a	a	DT
6745	6854	8	froth	froth	NN
6745	6854	9	;	;	:
6745	6854	10	also	also	RB
6745	6854	11	,	,	,
6745	6854	12	beat	beat	VBD
6745	6854	13	the	the	DT
6745	6854	14	whites	white	NNS
6745	6854	15	to	to	IN
6745	6854	16	a	a	DT
6745	6854	17	stiff	stiff	JJ
6745	6854	18	froth	froth	NN
6745	6854	19	.	.	.
6745	6855	1	Add	add	VB
6745	6855	2	the	the	DT
6745	6855	3	lemon	lemon	NN
6745	6855	4	to	to	IN
6745	6855	5	the	the	DT
6745	6855	6	yolks	yolk	NNS
6745	6855	7	and	and	CC
6745	6855	8	sugar	sugar	NN
6745	6855	9	,	,	,
6745	6855	10	then	then	RB
6745	6855	11	add	add	VB
6745	6855	12	the	the	DT
6745	6855	13	boiling	boiling	NN
6745	6855	14	water	water	NN
6745	6855	15	,	,	,
6745	6855	16	next	next	IN
6745	6855	17	the	the	DT
6745	6855	18	whites	white	NNS
6745	6855	19	,	,	,
6745	6855	20	and	and	CC
6745	6855	21	,	,	,
6745	6855	22	last	last	RB
6745	6855	23	of	of	IN
6745	6855	24	all	all	DT
6745	6855	25	,	,	,
6745	6855	26	the	the	DT
6745	6855	27	flour	flour	NN
6745	6855	28	.	.	.
6745	6856	1	Mix	mix	VB
6745	6856	2	quickly	quickly	RB
6745	6856	3	,	,	,
6745	6856	4	and	and	CC
6745	6856	5	bake	bake	VB
6745	6856	6	in	in	RP
6745	6856	7	two	two	CD
6745	6856	8	sheets	sheet	NNS
6745	6856	9	for	for	IN
6745	6856	10	half	half	PDT
6745	6856	11	an	an	DT
6745	6856	12	hour	hour	NN
6745	6856	13	,	,	,
6745	6856	14	in	in	IN
6745	6856	15	a	a	DT
6745	6856	16	moderate	moderate	JJ
6745	6856	17	oven	oven	NN
6745	6856	18	.	.	.
6745	6857	1	Sponge	Sponge	NNP
6745	6857	2	Cake	Cake	NNP
6745	6857	3	.	.	.
6745	6858	1	Ten	ten	CD
6745	6858	2	eggs	egg	NNS
6745	6858	3	,	,	,
6745	6858	4	two	two	CD
6745	6858	5	and	and	CC
6745	6858	6	a	a	DT
6745	6858	7	half	half	NN
6745	6858	8	cupfuls	cupful	NNS
6745	6858	9	of	of	IN
6745	6858	10	sugar	sugar	NN
6745	6858	11	,	,	,
6745	6858	12	two	two	CD
6745	6858	13	and	and	CC
6745	6858	14	a	a	DT
6745	6858	15	half	half	NN
6745	6858	16	of	of	IN
6745	6858	17	pastry	pastry	NN
6745	6858	18	flour	flour	NN
6745	6858	19	,	,	,
6745	6858	20	the	the	DT
6745	6858	21	juice	juice	NN
6745	6858	22	and	and	CC
6745	6858	23	grated	grate	VBD
6745	6858	24	rind	rind	NN
6745	6858	25	of	of	IN
6745	6858	26	one	one	CD
6745	6858	27	lemon	lemon	NN
6745	6858	28	.	.	.
6745	6859	1	Beat	beat	VB
6745	6859	2	the	the	DT
6745	6859	3	yolks	yolk	NNS
6745	6859	4	and	and	CC
6745	6859	5	sugar	sugar	NN
6745	6859	6	together	together	RB
6745	6859	7	until	until	IN
6745	6859	8	very	very	RB
6745	6859	9	light	light	NN
6745	6859	10	.	.	.
6745	6860	1	Add	add	VB
6745	6860	2	the	the	DT
6745	6860	3	lemon	lemon	NN
6745	6860	4	.	.	.
6745	6861	1	Beat	beat	VB
6745	6861	2	the	the	DT
6745	6861	3	whites	white	NNS
6745	6861	4	to	to	IN
6745	6861	5	a	a	DT
6745	6861	6	stiff	stiff	JJ
6745	6861	7	froth	froth	NN
6745	6861	8	.	.	.
6745	6862	1	Stir	stir	VB
6745	6862	2	the	the	DT
6745	6862	3	flour	flour	NN
6745	6862	4	and	and	CC
6745	6862	5	this	this	DT
6745	6862	6	froth	froth	NN
6745	6862	7	alternately	alternately	RB
6745	6862	8	into	into	IN
6745	6862	9	the	the	DT
6745	6862	10	beaten	beat	VBN
6745	6862	11	yolks	yolk	NNS
6745	6862	12	and	and	CC
6745	6862	13	sugar	sugar	NN
6745	6862	14	.	.	.
6745	6863	1	Have	have	VBP
6745	6863	2	the	the	DT
6745	6863	3	batter	batter	NN
6745	6863	4	about	about	RB
6745	6863	5	three	three	CD
6745	6863	6	inches	inch	NNS
6745	6863	7	deep	deep	JJ
6745	6863	8	in	in	IN
6745	6863	9	the	the	DT
6745	6863	10	pan	pan	NN
6745	6863	11	.	.	.
6745	6864	1	Sprinkle	sprinkle	VB
6745	6864	2	with	with	IN
6745	6864	3	sugar	sugar	NN
6745	6864	4	,	,	,
6745	6864	5	and	and	CC
6745	6864	6	bake	bake	VB
6745	6864	7	three	three	CD
6745	6864	8	-	-	HYPH
6745	6864	9	quarters	quarter	NNS
6745	6864	10	of	of	IN
6745	6864	11	an	an	DT
6745	6864	12	hour	hour	NN
6745	6864	13	in	in	IN
6745	6864	14	a	a	DT
6745	6864	15	moderate	moderate	JJ
6745	6864	16	oven	oven	NN
6745	6864	17	.	.	.
6745	6865	1	If	if	IN
6745	6865	2	the	the	DT
6745	6865	3	batter	batter	NN
6745	6865	4	is	be	VBZ
6745	6865	5	not	not	RB
6745	6865	6	so	so	RB
6745	6865	7	deep	deep	JJ
6745	6865	8	in	in	IN
6745	6865	9	the	the	DT
6745	6865	10	pan	pan	NN
6745	6865	11	it	-PRON-	PRP
6745	6865	12	will	will	MD
6745	6865	13	not	not	RB
6745	6865	14	take	take	VB
6745	6865	15	so	so	RB
6745	6865	16	long	long	RB
6745	6865	17	to	to	TO
6745	6865	18	bake	bake	VB
6745	6865	19	.	.	.
6745	6866	1	Sponge	Sponge	NNP
6745	6866	2	Cake	Cake	NNP
6745	6866	3	,	,	,
6745	6866	4	No	no	UH
6745	6866	5	.	.	.
6745	6867	1	2	2	LS
6745	6867	2	.	.	.
6745	6868	1	The	the	DT
6745	6868	2	yolks	yolk	NNS
6745	6868	3	of	of	IN
6745	6868	4	a	a	DT
6745	6868	5	dozen	dozen	NN
6745	6868	6	eggs	egg	NNS
6745	6868	7	and	and	CC
6745	6868	8	whites	white	NNS
6745	6868	9	of	of	IN
6745	6868	10	eight	eight	CD
6745	6868	11	,	,	,
6745	6868	12	one	one	CD
6745	6868	13	and	and	CC
6745	6868	14	three	three	CD
6745	6868	15	-	-	HYPH
6745	6868	16	fourths	fourth	NNS
6745	6868	17	cupfuls	cupful	NNS
6745	6868	18	of	of	IN
6745	6868	19	sugar	sugar	NN
6745	6868	20	,	,	,
6745	6868	21	the	the	DT
6745	6868	22	same	same	JJ
6745	6868	23	quantity	quantity	NN
6745	6868	24	of	of	IN
6745	6868	25	flour	flour	NN
6745	6868	26	,	,	,
6745	6868	27	the	the	DT
6745	6868	28	rind	rind	NN
6745	6868	29	of	of	IN
6745	6868	30	one	one	CD
6745	6868	31	lemon	lemon	NN
6745	6868	32	and	and	CC
6745	6868	33	juice	juice	NN
6745	6868	34	of	of	IN
6745	6868	35	two	two	CD
6745	6868	36	.	.	.
6745	6869	1	Beat	beat	VB
6745	6869	2	the	the	DT
6745	6869	3	yolks	yolk	NNS
6745	6869	4	and	and	CC
6745	6869	5	sugar	sugar	NN
6745	6869	6	together	together	RB
6745	6869	7	.	.	.
6745	6870	1	Add	add	VB
6745	6870	2	the	the	DT
6745	6870	3	lemon	lemon	NN
6745	6870	4	rind	rind	NN
6745	6870	5	and	and	CC
6745	6870	6	juice	juice	NN
6745	6870	7	and	and	CC
6745	6870	8	beat	beat	VBD
6745	6870	9	a	a	DT
6745	6870	10	little	little	JJ
6745	6870	11	longer	long	RBR
6745	6870	12	.	.	.
6745	6871	1	Beat	beat	VB
6745	6871	2	the	the	DT
6745	6871	3	whites	white	NNS
6745	6871	4	to	to	IN
6745	6871	5	a	a	DT
6745	6871	6	stiff	stiff	JJ
6745	6871	7	froth	froth	NN
6745	6871	8	,	,	,
6745	6871	9	and	and	CC
6745	6871	10	add	add	VB
6745	6871	11	them	-PRON-	PRP
6745	6871	12	to	to	IN
6745	6871	13	the	the	DT
6745	6871	14	mixture	mixture	NN
6745	6871	15	.	.	.
6745	6872	1	Gradually	gradually	RB
6745	6872	2	stir	stir	VB
6745	6872	3	in	in	IN
6745	6872	4	the	the	DT
6745	6872	5	flour	flour	NN
6745	6872	6	.	.	.
6745	6873	1	Pour	pour	VB
6745	6873	2	the	the	DT
6745	6873	3	mixture	mixture	NN
6745	6873	4	into	into	IN
6745	6873	5	a	a	DT
6745	6873	6	baking	baking	NN
6745	6873	7	pan	pan	NN
6745	6873	8	to	to	IN
6745	6873	9	the	the	DT
6745	6873	10	depth	depth	NN
6745	6873	11	of	of	IN
6745	6873	12	about	about	RB
6745	6873	13	two	two	CD
6745	6873	14	inches	inch	NNS
6745	6873	15	.	.	.
6745	6874	1	Bake	bake	VB
6745	6874	2	from	from	IN
6745	6874	3	thirty	thirty	CD
6745	6874	4	-	-	HYPH
6745	6874	5	five	five	CD
6745	6874	6	to	to	TO
6745	6874	7	forty	forty	CD
6745	6874	8	minutes	minute	NNS
6745	6874	9	in	in	IN
6745	6874	10	a	a	DT
6745	6874	11	slow	slow	JJ
6745	6874	12	oven	oven	NN
6745	6874	13	.	.	.
6745	6875	1	Viennois	Viennois	NNP
6745	6875	2	Oakes	Oakes	NNP
6745	6875	3	.	.	.
6745	6876	1	Cut	cut	VB
6745	6876	2	any	any	DT
6745	6876	3	kind	kind	NN
6745	6876	4	of	of	IN
6745	6876	5	plain	plain	JJ
6745	6876	6	cake	cake	NN
6745	6876	7	into	into	IN
6745	6876	8	small	small	JJ
6745	6876	9	squares	square	NNS
6745	6876	10	.	.	.
6745	6877	1	Cut	cut	VB
6745	6877	2	a	a	DT
6745	6877	3	small	small	JJ
6745	6877	4	piece	piece	NN
6745	6877	5	from	from	IN
6745	6877	6	the	the	DT
6745	6877	7	centre	centre	NN
6745	6877	8	of	of	IN
6745	6877	9	each	each	DT
6745	6877	10	square	square	NN
6745	6877	11	,	,	,
6745	6877	12	and	and	CC
6745	6877	13	fill	fill	VB
6745	6877	14	the	the	DT
6745	6877	15	cavity	cavity	NN
6745	6877	16	with	with	IN
6745	6877	17	some	some	DT
6745	6877	18	kind	kind	NN
6745	6877	19	of	of	IN
6745	6877	20	marmalade	marmalade	NN
6745	6877	21	or	or	CC
6745	6877	22	jelly	jelly	NNP
6745	6877	23	.	.	.
6745	6878	1	Replace	replace	VB
6745	6878	2	the	the	DT
6745	6878	3	crust	crust	NN
6745	6878	4	part	part	NN
6745	6878	5	that	that	WDT
6745	6878	6	was	be	VBD
6745	6878	7	removed	remove	VBN
6745	6878	8	,	,	,
6745	6878	9	and	and	CC
6745	6878	10	cover	cover	VB
6745	6878	11	with	with	IN
6745	6878	12	icing	ice	VBG
6745	6878	13	.	.	.
6745	6879	1	These	these	DT
6745	6879	2	cakes	cake	NNS
6745	6879	3	are	be	VBP
6745	6879	4	nice	nice	JJ
6745	6879	5	for	for	IN
6745	6879	6	dessert	dessert	NN
6745	6879	7	.	.	.
6745	6880	1	Dominos	Dominos	NNP
6745	6880	2	.	.	.
6745	6881	1	Have	have	VBP
6745	6881	2	any	any	DT
6745	6881	3	kind	kind	NN
6745	6881	4	of	of	IN
6745	6881	5	sponge	sponge	JJ
6745	6881	6	cake	cake	NN
6745	6881	7	baked	bake	VBN
6745	6881	8	in	in	IN
6745	6881	9	a	a	DT
6745	6881	10	rather	rather	RB
6745	6881	11	thin	thin	JJ
6745	6881	12	sheet	sheet	NN
6745	6881	13	.	.	.
6745	6882	1	Cut	cut	VB
6745	6882	2	this	this	DT
6745	6882	3	into	into	IN
6745	6882	4	small	small	JJ
6745	6882	5	oblong	oblong	JJ
6745	6882	6	pieces	piece	NNS
6745	6882	7	,	,	,
6745	6882	8	the	the	DT
6745	6882	9	shape	shape	NN
6745	6882	10	of	of	IN
6745	6882	11	a	a	DT
6745	6882	12	domino	domino	NN
6745	6882	13	.	.	.
6745	6883	1	Frost	frost	VB
6745	6883	2	the	the	DT
6745	6883	3	top	top	NN
6745	6883	4	and	and	CC
6745	6883	5	sides	side	NNS
6745	6883	6	of	of	IN
6745	6883	7	them	-PRON-	PRP
6745	6883	8	.	.	.
6745	6884	1	When	when	WRB
6745	6884	2	the	the	DT
6745	6884	3	frosting	frosting	NN
6745	6884	4	is	be	VBZ
6745	6884	5	hard	hard	JJ
6745	6884	6	,	,	,
6745	6884	7	draw	draw	VB
6745	6884	8	the	the	DT
6745	6884	9	black	black	JJ
6745	6884	10	lines	line	NNS
6745	6884	11	and	and	CC
6745	6884	12	make	make	VB
6745	6884	13	the	the	DT
6745	6884	14	dots	dot	NNS
6745	6884	15	with	with	IN
6745	6884	16	a	a	DT
6745	6884	17	small	small	JJ
6745	6884	18	brush	brush	NN
6745	6884	19	that	that	WDT
6745	6884	20	has	have	VBZ
6745	6884	21	been	be	VBN
6745	6884	22	dipped	dip	VBN
6745	6884	23	in	in	IN
6745	6884	24	melted	melt	VBN
6745	6884	25	chocolate	chocolate	NN
6745	6884	26	.	.	.
6745	6885	1	These	these	DT
6745	6885	2	are	be	VBP
6745	6885	3	particularly	particularly	RB
6745	6885	4	good	good	JJ
6745	6885	5	for	for	IN
6745	6885	6	children	child	NNS
6745	6885	7	's	's	POS
6745	6885	8	parties	party	NNS
6745	6885	9	.	.	.
6745	6886	1	Lady	Lady	NNP
6745	6886	2	-	-	HYPH
6745	6886	3	Fingers	Fingers	NNP
6745	6886	4	.	.	.
6745	6887	1	Four	four	CD
6745	6887	2	eggs	egg	NNS
6745	6887	3	,	,	,
6745	6887	4	three	three	CD
6745	6887	5	-	-	HYPH
6745	6887	6	fourths	fourth	NNS
6745	6887	7	of	of	IN
6745	6887	8	a	a	DT
6745	6887	9	cupful	cupful	NN
6745	6887	10	of	of	IN
6745	6887	11	pastry	pastry	NN
6745	6887	12	flour	flour	NN
6745	6887	13	,	,	,
6745	6887	14	half	half	PDT
6745	6887	15	a	a	DT
6745	6887	16	cupful	cupful	NN
6745	6887	17	of	of	IN
6745	6887	18	_	_	NNP
6745	6887	19	powdered	powder	VBN
6745	6887	20	_	_	NNP
6745	6887	21	sugar	sugar	NN
6745	6887	22	.	.	.
6745	6888	1	Have	have	VBP
6745	6888	2	the	the	DT
6745	6888	3	bottom	bottom	NN
6745	6888	4	of	of	IN
6745	6888	5	three	three	CD
6745	6888	6	large	large	JJ
6745	6888	7	baking	baking	NN
6745	6888	8	pans	pan	NNS
6745	6888	9	covered	cover	VBN
6745	6888	10	with	with	IN
6745	6888	11	paraffin	paraffin	NN
6745	6888	12	paper	paper	NN
6745	6888	13	or	or	CC
6745	6888	14	sheets	sheet	NNS
6745	6888	15	of	of	IN
6745	6888	16	buttered	buttered	NNP
6745	6888	17	note	note	NN
6745	6888	18	paper	paper	NN
6745	6888	19	.	.	.
6745	6889	1	Beat	beat	VB
6745	6889	2	the	the	DT
6745	6889	3	yolks	yolk	NNS
6745	6889	4	of	of	IN
6745	6889	5	the	the	DT
6745	6889	6	eggs	egg	NNS
6745	6889	7	and	and	CC
6745	6889	8	the	the	DT
6745	6889	9	sugar	sugar	NN
6745	6889	10	to	to	IN
6745	6889	11	a	a	DT
6745	6889	12	froth	froth	NN
6745	6889	13	.	.	.
6745	6890	1	Beat	beat	VB
6745	6890	2	the	the	DT
6745	6890	3	whites	white	NNS
6745	6890	4	to	to	IN
6745	6890	5	a	a	DT
6745	6890	6	stiff	stiff	JJ
6745	6890	7	,	,	,
6745	6890	8	dry	dry	JJ
6745	6890	9	froth	froth	NN
6745	6890	10	,	,	,
6745	6890	11	and	and	CC
6745	6890	12	add	add	VB
6745	6890	13	to	to	IN
6745	6890	14	the	the	DT
6745	6890	15	yolks	yolk	NNS
6745	6890	16	and	and	CC
6745	6890	17	sugar	sugar	NN
6745	6890	18	.	.	.
6745	6891	1	Add	add	VB
6745	6891	2	the	the	DT
6745	6891	3	flour	flour	NN
6745	6891	4	,	,	,
6745	6891	5	and	and	CC
6745	6891	6	stir	stir	VB
6745	6891	7	quickly	quickly	RB
6745	6891	8	and	and	CC
6745	6891	9	gently	gently	RB
6745	6891	10	.	.	.
6745	6892	1	Pour	pour	VB
6745	6892	2	the	the	DT
6745	6892	3	mixture	mixture	NN
6745	6892	4	into	into	IN
6745	6892	5	the	the	DT
6745	6892	6	pastry	pastry	NN
6745	6892	7	bag	bag	NN
6745	6892	8	,	,	,
6745	6892	9	and	and	CC
6745	6892	10	press	press	VB
6745	6892	11	it	-PRON-	PRP
6745	6892	12	through	through	RP
6745	6892	13	on	on	IN
6745	6892	14	to	to	IN
6745	6892	15	the	the	DT
6745	6892	16	paper	paper	NN
6745	6892	17	in	in	IN
6745	6892	18	the	the	DT
6745	6892	19	shape	shape	NN
6745	6892	20	and	and	CC
6745	6892	21	of	of	IN
6745	6892	22	the	the	DT
6745	6892	23	size	size	NN
6745	6892	24	you	-PRON-	PRP
6745	6892	25	wish	wish	VBP
6745	6892	26	.	.	.
6745	6893	1	When	when	WRB
6745	6893	2	all	all	PDT
6745	6893	3	the	the	DT
6745	6893	4	mixture	mixture	NN
6745	6893	5	has	have	VBZ
6745	6893	6	been	be	VBN
6745	6893	7	used	use	VBN
6745	6893	8	,	,	,
6745	6893	9	sprinkle	sprinkle	VB
6745	6893	10	powdered	powdered	JJ
6745	6893	11	sugar	sugar	NN
6745	6893	12	on	on	IN
6745	6893	13	the	the	DT
6745	6893	14	cakes	cake	NNS
6745	6893	15	,	,	,
6745	6893	16	and	and	CC
6745	6893	17	bake	bake	VB
6745	6893	18	from	from	IN
6745	6893	19	twelve	twelve	CD
6745	6893	20	to	to	IN
6745	6893	21	sixteen	sixteen	CD
6745	6893	22	minutes	minute	NNS
6745	6893	23	in	in	IN
6745	6893	24	a	a	DT
6745	6893	25	_	_	NNP
6745	6893	26	very	very	RB
6745	6893	27	_	_	NNP
6745	6893	28	slow	slow	JJ
6745	6893	29	oven	oven	NN
6745	6893	30	.	.	.
6745	6894	1	Caution	caution	NN
6745	6894	2	.	.	.
6745	6895	1	The	the	DT
6745	6895	2	mixture	mixture	NN
6745	6895	3	must	must	MD
6745	6895	4	be	be	VB
6745	6895	5	stirred	stir	VBN
6745	6895	6	,	,	,
6745	6895	7	after	after	IN
6745	6895	8	the	the	DT
6745	6895	9	flour	flour	NN
6745	6895	10	is	be	VBZ
6745	6895	11	added	add	VBN
6745	6895	12	,	,	,
6745	6895	13	only	only	RB
6745	6895	14	enough	enough	JJ
6745	6895	15	to	to	TO
6745	6895	16	mix	mix	VB
6745	6895	17	the	the	DT
6745	6895	18	flour	flour	NN
6745	6895	19	lightly	lightly	RB
6745	6895	20	with	with	IN
6745	6895	21	the	the	DT
6745	6895	22	sugar	sugar	NN
6745	6895	23	and	and	CC
6745	6895	24	eggs	egg	NNS
6745	6895	25	.	.	.
6745	6896	1	Much	much	JJ
6745	6896	2	stirring	stirring	NN
6745	6896	3	turns	turn	VBZ
6745	6896	4	the	the	DT
6745	6896	5	mixture	mixture	NN
6745	6896	6	liquid	liquid	NN
6745	6896	7	.	.	.
6745	6897	1	If	if	IN
6745	6897	2	the	the	DT
6745	6897	3	oven	oven	NN
6745	6897	4	is	be	VBZ
6745	6897	5	hot	hot	JJ
6745	6897	6	the	the	DT
6745	6897	7	fingers	finger	NNS
6745	6897	8	will	will	MD
6745	6897	9	rise	rise	VB
6745	6897	10	and	and	CC
6745	6897	11	fall	fall	VB
6745	6897	12	,	,	,
6745	6897	13	and	and	CC
6745	6897	14	if	if	IN
6745	6897	15	too	too	RB
6745	6897	16	cool	cool	JJ
6745	6897	17	they	-PRON-	PRP
6745	6897	18	will	will	MD
6745	6897	19	spread	spread	VB
6745	6897	20	.	.	.
6745	6898	1	It	-PRON-	PRP
6745	6898	2	should	should	MD
6745	6898	3	be	be	VB
6745	6898	4	about	about	RB
6745	6898	5	half	half	NN
6745	6898	6	as	as	RB
6745	6898	7	hot	hot	JJ
6745	6898	8	as	as	IN
6745	6898	9	for	for	IN
6745	6898	10	bread	bread	NN
6745	6898	11	.	.	.
6745	6899	1	You	-PRON-	PRP
6745	6899	2	will	will	MD
6745	6899	3	not	not	RB
6745	6899	4	succeed	succeed	VB
6745	6899	5	in	in	IN
6745	6899	6	using	use	VBG
6745	6899	7	the	the	DT
6745	6899	8	pastry	pastry	NN
6745	6899	9	bag	bag	NN
6745	6899	10	the	the	DT
6745	6899	11	first	first	JJ
6745	6899	12	time	time	NN
6745	6899	13	,	,	,
6745	6899	14	but	but	CC
6745	6899	15	a	a	DT
6745	6899	16	little	little	JJ
6745	6899	17	practice	practice	NN
6745	6899	18	will	will	MD
6745	6899	19	make	make	VB
6745	6899	20	it	-PRON-	PRP
6745	6899	21	easy	easy	JJ
6745	6899	22	to	to	TO
6745	6899	23	get	get	VB
6745	6899	24	the	the	DT
6745	6899	25	forms	form	NNS
6745	6899	26	wished	wish	VBN
6745	6899	27	.	.	.
6745	6900	1	There	there	EX
6745	6900	2	are	be	VBP
6745	6900	3	pans	pan	NNS
6745	6900	4	especially	especially	RB
6745	6900	5	for	for	IN
6745	6900	6	baking	bake	VBG
6745	6900	7	lady	lady	NNP
6745	6900	8	-	-	HYPH
6745	6900	9	fingers	finger	NNS
6745	6900	10	.	.	.
6745	6901	1	They	-PRON-	PRP
6745	6901	2	are	be	VBP
6745	6901	3	quite	quite	RB
6745	6901	4	expensive	expensive	JJ
6745	6901	5	.	.	.
6745	6902	1	Sponge	Sponge	NNP
6745	6902	2	Drops	Drops	NNPS
6745	6902	3	.	.	.
6745	6903	1	Make	make	VB
6745	6903	2	the	the	DT
6745	6903	3	batter	batter	NN
6745	6903	4	the	the	DT
6745	6903	5	same	same	JJ
6745	6903	6	as	as	IN
6745	6903	7	for	for	IN
6745	6903	8	lady	lady	NN
6745	6903	9	-	-	HYPH
6745	6903	10	fingers	finger	NNS
6745	6903	11	,	,	,
6745	6903	12	and	and	CC
6745	6903	13	drop	drop	VB
6745	6903	14	on	on	IN
6745	6903	15	the	the	DT
6745	6903	16	paper	paper	NN
6745	6903	17	in	in	IN
6745	6903	18	teaspoonfuls	teaspoonfuls	NNP
6745	6903	19	.	.	.
6745	6904	1	Sprinkle	sprinkle	VB
6745	6904	2	with	with	IN
6745	6904	3	sugar	sugar	NN
6745	6904	4	.	.	.
6745	6905	1	Bake	bake	VB
6745	6905	2	in	in	IN
6745	6905	3	a	a	DT
6745	6905	4	slow	slow	JJ
6745	6905	5	oven	oven	NN
6745	6905	6	from	from	IN
6745	6905	7	twelve	twelve	CD
6745	6905	8	to	to	IN
6745	6905	9	sixteen	sixteen	CD
6745	6905	10	minutes	minute	NNS
6745	6905	11	.	.	.
6745	6906	1	Sponge	Sponge	NNP
6745	6906	2	Drops	Drops	NNPS
6745	6906	3	,	,	,
6745	6906	4	No	no	UH
6745	6906	5	.	.	.
6745	6907	1	2	2	LS
6745	6907	2	.	.	.
6745	6908	1	Three	three	CD
6745	6908	2	eggs	egg	NNS
6745	6908	3	,	,	,
6745	6908	4	one	one	CD
6745	6908	5	and	and	CC
6745	6908	6	a	a	DT
6745	6908	7	half	half	NN
6745	6908	8	cupfuls	cupful	NNS
6745	6908	9	of	of	IN
6745	6908	10	sugar	sugar	NN
6745	6908	11	,	,	,
6745	6908	12	two	two	CD
6745	6908	13	of	of	IN
6745	6908	14	flour	flour	NN
6745	6908	15	,	,	,
6745	6908	16	half	half	PDT
6745	6908	17	a	a	DT
6745	6908	18	cupful	cupful	NN
6745	6908	19	of	of	IN
6745	6908	20	cold	cold	JJ
6745	6908	21	water	water	NN
6745	6908	22	,	,	,
6745	6908	23	one	one	CD
6745	6908	24	teaspoonful	teaspoonful	NN
6745	6908	25	of	of	IN
6745	6908	26	cream	cream	NN
6745	6908	27	of	of	IN
6745	6908	28	tartar	tartar	NN
6745	6908	29	,	,	,
6745	6908	30	half	half	PDT
6745	6908	31	a	a	DT
6745	6908	32	teaspoonful	teaspoonful	NN
6745	6908	33	of	of	IN
6745	6908	34	saleratus	saleratus	NN
6745	6908	35	.	.	.
6745	6909	1	Beat	beat	VB
6745	6909	2	the	the	DT
6745	6909	3	sugar	sugar	NN
6745	6909	4	and	and	CC
6745	6909	5	eggs	egg	NNS
6745	6909	6	together	together	RB
6745	6909	7	.	.	.
6745	6910	1	Add	add	VB
6745	6910	2	the	the	DT
6745	6910	3	water	water	NN
6745	6910	4	when	when	WRB
6745	6910	5	they	-PRON-	PRP
6745	6910	6	are	be	VBP
6745	6910	7	light	light	JJ
6745	6910	8	,	,	,
6745	6910	9	and	and	CC
6745	6910	10	then	then	RB
6745	6910	11	the	the	DT
6745	6910	12	flour	flour	NN
6745	6910	13	,	,	,
6745	6910	14	in	in	IN
6745	6910	15	which	which	WDT
6745	6910	16	mix	mix	VBP
6745	6910	17	the	the	DT
6745	6910	18	saleratus	saleratus	NN
6745	6910	19	and	and	CC
6745	6910	20	cream	cream	NN
6745	6910	21	of	of	IN
6745	6910	22	tartar	tartar	NN
6745	6910	23	.	.	.
6745	6911	1	Flavor	flavor	NN
6745	6911	2	with	with	IN
6745	6911	3	lemon	lemon	NN
6745	6911	4	.	.	.
6745	6912	1	Have	have	VBP
6745	6912	2	muffin	muffin	NN
6745	6912	3	cups	cup	NNS
6745	6912	4	very	very	RB
6745	6912	5	lightly	lightly	RB
6745	6912	6	buttered	butter	VBN
6745	6912	7	,	,	,
6745	6912	8	and	and	CC
6745	6912	9	drop	drop	VB
6745	6912	10	a	a	DT
6745	6912	11	teaspoonful	teaspoonful	NN
6745	6912	12	of	of	IN
6745	6912	13	the	the	DT
6745	6912	14	mixture	mixture	NN
6745	6912	15	into	into	IN
6745	6912	16	each	each	DT
6745	6912	17	one	one	CD
6745	6912	18	.	.	.
6745	6913	1	Bake	bake	VB
6745	6913	2	in	in	RP
6745	6913	3	a	a	DT
6745	6913	4	quick	quick	JJ
6745	6913	5	oven	oven	NN
6745	6913	6	.	.	.
6745	6914	1	These	these	DT
6745	6914	2	drops	drop	NNS
6745	6914	3	are	be	VBP
6745	6914	4	nice	nice	JJ
6745	6914	5	for	for	IN
6745	6914	6	dessert	dessert	NN
6745	6914	7	or	or	CC
6745	6914	8	tea	tea	NN
6745	6914	9	.	.	.
6745	6915	1	Sponge	Sponge	NNP
6745	6915	2	Cake	Cake	NNP
6745	6915	3	for	for	IN
6745	6915	4	Charlotte	Charlotte	NNP
6745	6915	5	Russe	Russe	NNP
6745	6915	6	.	.	.
6745	6916	1	Line	line	VB
6745	6916	2	the	the	DT
6745	6916	3	bottoms	bottom	NNS
6745	6916	4	of	of	IN
6745	6916	5	two	two	CD
6745	6916	6	shallow	shallow	JJ
6745	6916	7	baking	baking	NN
6745	6916	8	pans	pan	NNS
6745	6916	9	with	with	IN
6745	6916	10	paraffin	paraffin	NNP
6745	6916	11	Paper	Paper	NNP
6745	6916	12	or	or	CC
6745	6916	13	buttered	butter	VBN
6745	6916	14	paper	paper	NN
6745	6916	15	,	,	,
6745	6916	16	and	and	CC
6745	6916	17	spread	spread	VBD
6745	6916	18	the	the	DT
6745	6916	19	lady	lady	NN
6745	6916	20	-	-	HYPH
6745	6916	21	finger	finger	NN
6745	6916	22	mixture	mixture	NN
6745	6916	23	on	on	IN
6745	6916	24	it	-PRON-	PRP
6745	6916	25	.	.	.
6745	6917	1	Bake	bake	VB
6745	6917	2	slowly	slowly	RB
6745	6917	3	eighteen	eighteen	CD
6745	6917	4	minutes	minute	NNS
6745	6917	5	.	.	.
6745	6918	1	Cut	cut	NN
6745	6918	2	paper	paper	NN
6745	6918	3	to	to	TO
6745	6918	4	fit	fit	VB
6745	6918	5	the	the	DT
6745	6918	6	sides	side	NNS
6745	6918	7	of	of	IN
6745	6918	8	the	the	DT
6745	6918	9	mould	mould	NN
6745	6918	10	.	.	.
6745	6919	1	When	when	WRB
6745	6919	2	the	the	DT
6745	6919	3	cake	cake	NN
6745	6919	4	is	be	VBZ
6745	6919	5	cold	cold	JJ
6745	6919	6	,	,	,
6745	6919	7	lay	lay	VB
6745	6919	8	this	this	DT
6745	6919	9	pattern	pattern	NN
6745	6919	10	on	on	IN
6745	6919	11	it	-PRON-	PRP
6745	6919	12	and	and	CC
6745	6919	13	cut	cut	VBN
6745	6919	14	with	with	IN
6745	6919	15	a	a	DT
6745	6919	16	sharp	sharp	JJ
6745	6919	17	knife	knife	NN
6745	6919	18	.	.	.
6745	6920	1	Jelly	Jelly	NNP
6745	6920	2	Roll	Roll	NNP
6745	6920	3	.	.	.
6745	6921	1	Make	make	VB
6745	6921	2	the	the	DT
6745	6921	3	sponge	sponge	JJ
6745	6921	4	cake	cake	NN
6745	6921	5	mixture	mixture	NN
6745	6921	6	as	as	IN
6745	6921	7	for	for	IN
6745	6921	8	lady	lady	NN
6745	6921	9	-	-	HYPH
6745	6921	10	fingers	finger	NNS
6745	6921	11	,	,	,
6745	6921	12	and	and	CC
6745	6921	13	bake	bake	VB
6745	6921	14	in	in	RP
6745	6921	15	one	one	CD
6745	6921	16	shallow	shallow	JJ
6745	6921	17	pan	pan	NN
6745	6921	18	twenty	twenty	CD
6745	6921	19	minutes	minute	NNS
6745	6921	20	.	.	.
6745	6922	1	While	while	IN
6745	6922	2	it	-PRON-	PRP
6745	6922	3	is	be	VBZ
6745	6922	4	yet	yet	RB
6745	6922	5	warm	warm	JJ
6745	6922	6	,	,	,
6745	6922	7	cut	cut	VBN
6745	6922	8	off	off	RP
6745	6922	9	the	the	DT
6745	6922	10	edges	edge	NNS
6745	6922	11	,	,	,
6745	6922	12	and	and	CC
6745	6922	13	spread	spread	VBD
6745	6922	14	the	the	DT
6745	6922	15	cake	cake	NN
6745	6922	16	with	with	IN
6745	6922	17	any	any	DT
6745	6922	18	kind	kind	NN
6745	6922	19	of	of	IN
6745	6922	20	jelly	jelly	NN
6745	6922	21	.	.	.
6745	6923	1	Roll	roll	VB
6745	6923	2	up	up	RP
6745	6923	3	,	,	,
6745	6923	4	and	and	CC
6745	6923	5	pin	pin	VB
6745	6923	6	a	a	DT
6745	6923	7	towel	towel	NN
6745	6923	8	around	around	IN
6745	6923	9	it	-PRON-	PRP
6745	6923	10	.	.	.
6745	6924	1	Put	put	VB
6745	6924	2	in	in	RP
6745	6924	3	a	a	DT
6745	6924	4	cool	cool	JJ
6745	6924	5	place	place	NN
6745	6924	6	until	until	IN
6745	6924	7	serving	serve	VBG
6745	6924	8	time	time	NN
6745	6924	9	.	.	.
6745	6925	1	Cut	cut	NN
6745	6925	2	in	in	IN
6745	6925	3	slices	slice	NNS
6745	6925	4	with	with	IN
6745	6925	5	a	a	DT
6745	6925	6	sharp	sharp	JJ
6745	6925	7	knife	knife	NN
6745	6925	8	.	.	.
6745	6926	1	Molasses	Molasses	NNP
6745	6926	2	Pound	Pound	NNP
6745	6926	3	Coke	Coke	NNP
6745	6926	4	.	.	.
6745	6927	1	One	one	CD
6745	6927	2	quart	quart	NN
6745	6927	3	of	of	IN
6745	6927	4	molasses	molasse	NNS
6745	6927	5	,	,	,
6745	6927	6	one	one	CD
6745	6927	7	pint	pint	NN
6745	6927	8	of	of	IN
6745	6927	9	water	water	NN
6745	6927	10	,	,	,
6745	6927	11	six	six	CD
6745	6927	12	and	and	CC
6745	6927	13	a	a	DT
6745	6927	14	half	half	NN
6745	6927	15	pints	pint	NNS
6745	6927	16	of	of	IN
6745	6927	17	flour	flour	NN
6745	6927	18	,	,	,
6745	6927	19	one	one	CD
6745	6927	20	ounce	ounce	NN
6745	6927	21	of	of	IN
6745	6927	22	soda	soda	NN
6745	6927	23	,	,	,
6745	6927	24	half	half	PDT
6745	6927	25	an	an	DT
6745	6927	26	ounce	ounce	NN
6745	6927	27	of	of	IN
6745	6927	28	alum	alum	NN
6745	6927	29	,	,	,
6745	6927	30	one	one	CD
6745	6927	31	heaping	heap	VBG
6745	6927	32	cupful	cupful	NN
6745	6927	33	of	of	IN
6745	6927	34	butter	butter	NN
6745	6927	35	,	,	,
6745	6927	36	six	six	CD
6745	6927	37	eggs	egg	NNS
6745	6927	38	,	,	,
6745	6927	39	one	one	CD
6745	6927	40	ounce	ounce	NN
6745	6927	41	of	of	IN
6745	6927	42	cinnamon	cinnamon	NN
6745	6927	43	,	,	,
6745	6927	44	one	one	CD
6745	6927	45	pound	pound	NN
6745	6927	46	of	of	IN
6745	6927	47	raisins	raisin	NNS
6745	6927	48	.	.	.
6745	6928	1	Boil	Boil	NNP
6745	6928	2	the	the	DT
6745	6928	3	alum	alum	NN
6745	6928	4	in	in	IN
6745	6928	5	part	part	NN
6745	6928	6	of	of	IN
6745	6928	7	the	the	DT
6745	6928	8	pint	pint	NN
6745	6928	9	of	of	IN
6745	6928	10	water	water	NN
6745	6928	11	,	,	,
6745	6928	12	and	and	CC
6745	6928	13	let	let	VB
6745	6928	14	it	-PRON-	PRP
6745	6928	15	cool	cool	JJ
6745	6928	16	before	before	IN
6745	6928	17	mixing	mix	VBG
6745	6928	18	with	with	IN
6745	6928	19	the	the	DT
6745	6928	20	other	other	JJ
6745	6928	21	ingredients	ingredient	NNS
6745	6928	22	.	.	.
6745	6929	1	Instead	instead	RB
6745	6929	2	of	of	IN
6745	6929	3	alum	alum	NN
6745	6929	4	,	,	,
6745	6929	5	one	one	CD
6745	6929	6	ounce	ounce	NN
6745	6929	7	of	of	IN
6745	6929	8	cream	cream	NN
6745	6929	9	of	of	IN
6745	6929	10	tartar	tartar	NN
6745	6929	11	may	may	MD
6745	6929	12	be	be	VB
6745	6929	13	used	use	VBN
6745	6929	14	.	.	.
6745	6930	1	Soft	soft	JJ
6745	6930	2	Gingerbread	Gingerbread	NNP
6745	6930	3	.	.	.
6745	6931	1	Six	six	CD
6745	6931	2	cupfuls	cupful	NNS
6745	6931	3	of	of	IN
6745	6931	4	flour	flour	NN
6745	6931	5	,	,	,
6745	6931	6	three	three	CD
6745	6931	7	of	of	IN
6745	6931	8	molasses	molasse	NNS
6745	6931	9	,	,	,
6745	6931	10	one	one	CD
6745	6931	11	of	of	IN
6745	6931	12	cream	cream	NN
6745	6931	13	,	,	,
6745	6931	14	one	one	CD
6745	6931	15	of	of	IN
6745	6931	16	lard	lard	NN
6745	6931	17	or	or	CC
6745	6931	18	butter	butter	NN
6745	6931	19	,	,	,
6745	6931	20	two	two	CD
6745	6931	21	eggs	egg	NNS
6745	6931	22	,	,	,
6745	6931	23	one	one	CD
6745	6931	24	teaspoonful	teaspoonful	NN
6745	6931	25	of	of	IN
6745	6931	26	saleratus	saleratus	NN
6745	6931	27	,	,	,
6745	6931	28	and	and	CC
6745	6931	29	two	two	CD
6745	6931	30	of	of	IN
6745	6931	31	ginger	ginger	NN
6745	6931	32	.	.	.
6745	6932	1	This	this	DT
6745	6932	2	is	be	VBZ
6745	6932	3	excellent	excellent	JJ
6745	6932	4	.	.	.
6745	6933	1	Hard	hard	JJ
6745	6933	2	Gingerbread	Gingerbread	NNP
6745	6933	3	.	.	.
6745	6934	1	One	one	CD
6745	6934	2	cupful	cupful	NN
6745	6934	3	of	of	IN
6745	6934	4	sugar	sugar	NN
6745	6934	5	,	,	,
6745	6934	6	one	one	CD
6745	6934	7	of	of	IN
6745	6934	8	butter	butter	NN
6745	6934	9	,	,	,
6745	6934	10	one	one	CD
6745	6934	11	-	-	HYPH
6745	6934	12	third	third	NN
6745	6934	13	of	of	IN
6745	6934	14	a	a	DT
6745	6934	15	cupful	cupful	NN
6745	6934	16	of	of	IN
6745	6934	17	molasses	molasse	NNS
6745	6934	18	,	,	,
6745	6934	19	half	half	PDT
6745	6934	20	a	a	DT
6745	6934	21	cupful	cupful	NN
6745	6934	22	of	of	IN
6745	6934	23	sour	sour	JJ
6745	6934	24	milk	milk	NN
6745	6934	25	or	or	CC
6745	6934	26	cream	cream	NN
6745	6934	27	,	,	,
6745	6934	28	one	one	CD
6745	6934	29	teaspoonful	teaspoonful	NN
6745	6934	30	of	of	IN
6745	6934	31	saleratus	saleratus	NN
6745	6934	32	,	,	,
6745	6934	33	one	one	CD
6745	6934	34	table	table	NN
6745	6934	35	-	-	HYPH
6745	6934	36	spoonful	spoonful	JJ
6745	6934	37	of	of	IN
6745	6934	38	ginger	ginger	NN
6745	6934	39	,	,	,
6745	6934	40	flour	flour	NN
6745	6934	41	enough	enough	RB
6745	6934	42	to	to	TO
6745	6934	43	roll	roll	VB
6745	6934	44	.	.	.
6745	6935	1	Roll	roll	VB
6745	6935	2	thin	thin	JJ
6745	6935	3	,	,	,
6745	6935	4	cut	cut	VBN
6745	6935	5	in	in	IN
6745	6935	6	oblong	oblong	JJ
6745	6935	7	pieces	piece	NNS
6745	6935	8	,	,	,
6745	6935	9	and	and	CC
6745	6935	10	bake	bake	VB
6745	6935	11	quickly	quickly	RB
6745	6935	12	.	.	.
6745	6936	1	Care	care	NN
6745	6936	2	must	must	MD
6745	6936	3	be	be	VB
6745	6936	4	taken	take	VBN
6745	6936	5	that	that	IN
6745	6936	6	too	too	RB
6745	6936	7	much	much	JJ
6745	6936	8	flour	flour	NN
6745	6936	9	is	be	VBZ
6745	6936	10	not	not	RB
6745	6936	11	mixed	mix	VBN
6745	6936	12	in	in	RP
6745	6936	13	with	with	IN
6745	6936	14	the	the	DT
6745	6936	15	dough	dough	NN
6745	6936	16	.	.	.
6745	6937	1	All	all	DT
6745	6937	2	kinds	kind	NNS
6745	6937	3	of	of	IN
6745	6937	4	cakes	cake	NNS
6745	6937	5	that	that	WDT
6745	6937	6	are	be	VBP
6745	6937	7	rolled	roll	VBN
6745	6937	8	should	should	MD
6745	6937	9	have	have	VB
6745	6937	10	no	no	DT
6745	6937	11	more	more	JJR
6745	6937	12	flour	flour	NN
6745	6937	13	than	than	IN
6745	6937	14	is	be	VBZ
6745	6937	15	absolutely	absolutely	RB
6745	6937	16	necessary	necessary	JJ
6745	6937	17	to	to	TO
6745	6937	18	work	work	VB
6745	6937	19	them	-PRON-	PRP
6745	6937	20	.	.	.
6745	6938	1	Canada	Canada	NNP
6745	6938	2	Gingerbread	Gingerbread	NNP
6745	6938	3	.	.	.
6745	6939	1	One	one	CD
6745	6939	2	cupful	cupful	NN
6745	6939	3	of	of	IN
6745	6939	4	butter	butter	NN
6745	6939	5	,	,	,
6745	6939	6	two	two	CD
6745	6939	7	of	of	IN
6745	6939	8	sugar	sugar	NN
6745	6939	9	,	,	,
6745	6939	10	one	one	CD
6745	6939	11	of	of	IN
6745	6939	12	molasses	molasse	NNS
6745	6939	13	,	,	,
6745	6939	14	five	five	CD
6745	6939	15	of	of	IN
6745	6939	16	flour	flour	NN
6745	6939	17	,	,	,
6745	6939	18	three	three	CD
6745	6939	19	eggs	egg	NNS
6745	6939	20	,	,	,
6745	6939	21	one	one	CD
6745	6939	22	nutmeg	nutmeg	NN
6745	6939	23	,	,	,
6745	6939	24	one	one	CD
6745	6939	25	teaspoonful	teaspoonful	NN
6745	6939	26	of	of	IN
6745	6939	27	ginger	ginger	NN
6745	6939	28	,	,	,
6745	6939	29	one	one	CD
6745	6939	30	of	of	IN
6745	6939	31	soda	soda	NN
6745	6939	32	,	,	,
6745	6939	33	one	one	CD
6745	6939	34	tea	tea	NN
6745	6939	35	-	-	HYPH
6745	6939	36	cupful	cupful	JJ
6745	6939	37	of	of	IN
6745	6939	38	cream	cream	NN
6745	6939	39	or	or	CC
6745	6939	40	rich	rich	JJ
6745	6939	41	milk	milk	NN
6745	6939	42	,	,	,
6745	6939	43	one	one	CD
6745	6939	44	table	table	NN
6745	6939	45	-	-	HYPH
6745	6939	46	spoonful	spoonful	JJ
6745	6939	47	of	of	IN
6745	6939	48	cinnamon	cinnamon	NN
6745	6939	49	,	,	,
6745	6939	50	one	one	CD
6745	6939	51	pound	pound	NN
6745	6939	52	of	of	IN
6745	6939	53	currants	currant	NNS
6745	6939	54	.	.	.
6745	6940	1	Beat	beat	VB
6745	6940	2	the	the	DT
6745	6940	3	butter	butter	NN
6745	6940	4	to	to	IN
6745	6940	5	a	a	DT
6745	6940	6	cream	cream	NN
6745	6940	7	.	.	.
6745	6941	1	Add	add	VB
6745	6941	2	the	the	DT
6745	6941	3	sugar	sugar	NN
6745	6941	4	,	,	,
6745	6941	5	molasses	molasse	NNS
6745	6941	6	and	and	CC
6745	6941	7	spice	spice	NN
6745	6941	8	;	;	:
6745	6941	9	next	next	IN
6745	6941	10	the	the	DT
6745	6941	11	eggs	egg	NNS
6745	6941	12	,	,	,
6745	6941	13	well	well	RB
6745	6941	14	beaten	beat	VBN
6745	6941	15	;	;	:
6745	6941	16	then	then	RB
6745	6941	17	the	the	DT
6745	6941	18	milk	milk	NN
6745	6941	19	,	,	,
6745	6941	20	in	in	IN
6745	6941	21	which	which	WDT
6745	6941	22	the	the	DT
6745	6941	23	soda	soda	NN
6745	6941	24	has	have	VBZ
6745	6941	25	been	be	VBN
6745	6941	26	dissolved	dissolve	VBN
6745	6941	27	,	,	,
6745	6941	28	next	next	IN
6745	6941	29	the	the	DT
6745	6941	30	flour	flour	NN
6745	6941	31	;	;	:
6745	6941	32	and	and	CC
6745	6941	33	lastly	lastly	RB
6745	6941	34	the	the	DT
6745	6941	35	currants	currant	NNS
6745	6941	36	.	.	.
6745	6942	1	This	this	DT
6745	6942	2	will	will	MD
6745	6942	3	make	make	VB
6745	6942	4	three	three	CD
6745	6942	5	sheets	sheet	NNS
6745	6942	6	,	,	,
6745	6942	7	or	or	CC
6745	6942	8	two	two	CD
6745	6942	9	very	very	RB
6745	6942	10	thick	thick	JJ
6745	6942	11	ones	one	NNS
6745	6942	12	.	.	.
6745	6943	1	Bake	bake	VB
6745	6943	2	in	in	RP
6745	6943	3	a	a	DT
6745	6943	4	moderately-	moderately-	JJ
6745	6943	5	quick	quick	JJ
6745	6943	6	oven	oven	NN
6745	6943	7	,	,	,
6745	6943	8	if	if	IN
6745	6943	9	in	in	IN
6745	6943	10	three	three	CD
6745	6943	11	sheets	sheet	NNS
6745	6943	12	,	,	,
6745	6943	13	twenty	twenty	CD
6745	6943	14	five	five	CD
6745	6943	15	minutes	minute	NNS
6745	6943	16	;	;	:
6745	6943	17	if	if	IN
6745	6943	18	in	in	IN
6745	6943	19	two	two	CD
6745	6943	20	sheets	sheet	NNS
6745	6943	21	,	,	,
6745	6943	22	ten	ten	CD
6745	6943	23	minutes	minute	NNS
6745	6943	24	longer	long	RBR
6745	6943	25	.	.	.
6745	6944	1	Fairy	Fairy	NNP
6745	6944	2	Gingerbread	Gingerbread	NNP
6745	6944	3	.	.	.
6745	6945	1	One	one	CD
6745	6945	2	cupful	cupful	NN
6745	6945	3	of	of	IN
6745	6945	4	butter	butter	NN
6745	6945	5	,	,	,
6745	6945	6	two	two	CD
6745	6945	7	of	of	IN
6745	6945	8	sugar	sugar	NN
6745	6945	9	,	,	,
6745	6945	10	one	one	CD
6745	6945	11	of	of	IN
6745	6945	12	milk	milk	NN
6745	6945	13	,	,	,
6745	6945	14	four	four	CD
6745	6945	15	of	of	IN
6745	6945	16	flour	flour	NN
6745	6945	17	,	,	,
6745	6945	18	three-	three-	NN
6745	6945	19	fourths	fourth	NNS
6745	6945	20	of	of	IN
6745	6945	21	a	a	DT
6745	6945	22	teaspoonful	teaspoonful	NN
6745	6945	23	of	of	IN
6745	6945	24	soda	soda	NN
6745	6945	25	,	,	,
6745	6945	26	one	one	CD
6745	6945	27	table	table	NN
6745	6945	28	-	-	HYPH
6745	6945	29	spoonful	spoonful	JJ
6745	6945	30	of	of	IN
6745	6945	31	ginger	ginger	NN
6745	6945	32	.	.	.
6745	6946	1	Beat	beat	VB
6745	6946	2	the	the	DT
6745	6946	3	butter	butter	NN
6745	6946	4	to	to	IN
6745	6946	5	a	a	DT
6745	6946	6	cream	cream	NN
6745	6946	7	.	.	.
6745	6947	1	Add	add	VB
6745	6947	2	the	the	DT
6745	6947	3	sugar	sugar	NN
6745	6947	4	,	,	,
6745	6947	5	gradually	gradually	RB
6745	6947	6	,	,	,
6745	6947	7	and	and	CC
6745	6947	8	when	when	WRB
6745	6947	9	very	very	RB
6745	6947	10	light	light	JJ
6745	6947	11	,	,	,
6745	6947	12	the	the	DT
6745	6947	13	ginger	ginger	NN
6745	6947	14	,	,	,
6745	6947	15	the	the	DT
6745	6947	16	milk	milk	NN
6745	6947	17	,	,	,
6745	6947	18	in	in	IN
6745	6947	19	which	which	WDT
6745	6947	20	the	the	DT
6745	6947	21	soda	soda	NN
6745	6947	22	has	have	VBZ
6745	6947	23	been	be	VBN
6745	6947	24	dissolved	dissolve	VBN
6745	6947	25	,	,	,
6745	6947	26	and	and	CC
6745	6947	27	finally	finally	RB
6745	6947	28	the	the	DT
6745	6947	29	flour	flour	NN
6745	6947	30	.	.	.
6745	6948	1	Turn	turn	VB
6745	6948	2	baking	baking	NN
6745	6948	3	pans	pan	NNS
6745	6948	4	upside	upside	RB
6745	6948	5	down	down	RB
6745	6948	6	and	and	CC
6745	6948	7	wipe	wipe	VB
6745	6948	8	the	the	DT
6745	6948	9	bottoms	bottom	NNS
6745	6948	10	very	very	RB
6745	6948	11	clean	clean	JJ
6745	6948	12	.	.	.
6745	6949	1	Butter	butter	VB
6745	6949	2	them	-PRON-	PRP
6745	6949	3	,	,	,
6745	6949	4	and	and	CC
6745	6949	5	spread	spread	VBD
6745	6949	6	the	the	DT
6745	6949	7	cake	cake	NN
6745	6949	8	mixture	mixture	NN
6745	6949	9	very	very	RB
6745	6949	10	thin	thin	RB
6745	6949	11	on	on	IN
6745	6949	12	them	-PRON-	PRP
6745	6949	13	;	;	:
6745	6949	14	Bake	bake	VB
6745	6949	15	in	in	IN
6745	6949	16	a	a	DT
6745	6949	17	moderate	moderate	JJ
6745	6949	18	oven	oven	NN
6745	6949	19	until	until	IN
6745	6949	20	brown	brown	NNP
6745	6949	21	.	.	.
6745	6950	1	While	while	IN
6745	6950	2	still	still	RB
6745	6950	3	_	_	NNP
6745	6950	4	hot	hot	JJ
6745	6950	5	_	_	NNP
6745	6950	6	,	,	,
6745	6950	7	cut	cut	VBN
6745	6950	8	into	into	IN
6745	6950	9	squares	square	NNS
6745	6950	10	with	with	IN
6745	6950	11	a	a	DT
6745	6950	12	case	case	NN
6745	6950	13	-	-	HYPH
6745	6950	14	knife	knife	NN
6745	6950	15	and	and	CC
6745	6950	16	slip	slip	VB
6745	6950	17	from	from	IN
6745	6950	18	the	the	DT
6745	6950	19	pan	pan	NN
6745	6950	20	.	.	.
6745	6951	1	Keep	keep	VB
6745	6951	2	in	in	IN
6745	6951	3	a	a	DT
6745	6951	4	tin	tin	NN
6745	6951	5	box	box	NN
6745	6951	6	.	.	.
6745	6952	1	This	this	DT
6745	6952	2	is	be	VBZ
6745	6952	3	delicious	delicious	JJ
6745	6952	4	.	.	.
6745	6953	1	With	with	IN
6745	6953	2	the	the	DT
6745	6953	3	quantities	quantity	NNS
6745	6953	4	given	give	VBN
6745	6953	5	a	a	DT
6745	6953	6	large	large	JJ
6745	6953	7	dish	dish	NN
6745	6953	8	of	of	IN
6745	6953	9	gingerbread	gingerbread	NN
6745	6953	10	can	can	MD
6745	6953	11	be	be	VB
6745	6953	12	made	make	VBN
6745	6953	13	.	.	.
6745	6954	1	It	-PRON-	PRP
6745	6954	2	must	must	MD
6745	6954	3	be	be	VB
6745	6954	4	spread	spread	VBN
6745	6954	5	on	on	IN
6745	6954	6	the	the	DT
6745	6954	7	bottom	bottom	NN
6745	6954	8	of	of	IN
6745	6954	9	the	the	DT
6745	6954	10	pan	pan	NN
6745	6954	11	as	as	RB
6745	6954	12	thin	thin	JJ
6745	6954	13	as	as	IN
6745	6954	14	a	a	DT
6745	6954	15	wafer	wafer	NN
6745	6954	16	and	and	CC
6745	6954	17	cut	cut	VB
6745	6954	18	the	the	DT
6745	6954	19	moment	moment	NN
6745	6954	20	it	-PRON-	PRP
6745	6954	21	comes	come	VBZ
6745	6954	22	from	from	IN
6745	6954	23	the	the	DT
6745	6954	24	oven	oven	NN
6745	6954	25	.	.	.
6745	6955	1	Shewsbury	Shewsbury	NNP
6745	6955	2	Cake	Cake	NNP
6745	6955	3	.	.	.
6745	6956	1	Two	two	CD
6745	6956	2	cupfuls	cupful	NNS
6745	6956	3	of	of	IN
6745	6956	4	butter	butter	NN
6745	6956	5	,	,	,
6745	6956	6	one	one	CD
6745	6956	7	pint	pint	NN
6745	6956	8	of	of	IN
6745	6956	9	sugar	sugar	NN
6745	6956	10	,	,	,
6745	6956	11	three	three	CD
6745	6956	12	pints	pint	NNS
6745	6956	13	of	of	IN
6745	6956	14	flour	flour	NN
6745	6956	15	,	,	,
6745	6956	16	four	four	CD
6745	6956	17	eggs	egg	NNS
6745	6956	18	,	,	,
6745	6956	19	half	half	PDT
6745	6956	20	a	a	DT
6745	6956	21	teaspoonful	teaspoonful	NN
6745	6956	22	of	of	IN
6745	6956	23	mace	mace	NN
6745	6956	24	.	.	.
6745	6957	1	Roll	roll	VB
6745	6957	2	thin	thin	JJ
6745	6957	3	,	,	,
6745	6957	4	cut	cut	VBN
6745	6957	5	into	into	IN
6745	6957	6	small	small	JJ
6745	6957	7	cakes	cake	NNS
6745	6957	8	,	,	,
6745	6957	9	and	and	CC
6745	6957	10	bake	bake	VB
6745	6957	11	in	in	RP
6745	6957	12	a	a	DT
6745	6957	13	quick	quick	JJ
6745	6957	14	oven	oven	NN
6745	6957	15	.	.	.
6745	6958	1	Not	not	RB
6745	6958	2	a	a	DT
6745	6958	3	particle	particle	NN
6745	6958	4	more	more	JJR
6745	6958	5	of	of	IN
6745	6958	6	flour	flour	NN
6745	6958	7	than	than	IN
6745	6958	8	what	what	WP
6745	6958	9	is	be	VBZ
6745	6958	10	given	give	VBN
6745	6958	11	above	above	RB
6745	6958	12	must	must	MD
6745	6958	13	be	be	VB
6745	6958	14	used	use	VBN
6745	6958	15	.	.	.
6745	6959	1	The	the	DT
6745	6959	2	cakes	cake	NNS
6745	6959	3	should	should	MD
6745	6959	4	be	be	VB
6745	6959	5	made	make	VBN
6745	6959	6	in	in	IN
6745	6959	7	a	a	DT
6745	6959	8	rather	rather	RB
6745	6959	9	cool	cool	JJ
6745	6959	10	room	room	NN
6745	6959	11	,	,	,
6745	6959	12	and	and	CC
6745	6959	13	they	-PRON-	PRP
6745	6959	14	can	can	MD
6745	6959	15	not	not	RB
6745	6959	16	be	be	VB
6745	6959	17	made	make	VBN
6745	6959	18	in	in	IN
6745	6959	19	very	very	RB
6745	6959	20	warm	warm	JJ
6745	6959	21	weather	weather	NN
6745	6959	22	.	.	.
6745	6960	1	They	-PRON-	PRP
6745	6960	2	can	can	MD
6745	6960	3	be	be	VB
6745	6960	4	kept	keep	VBN
6745	6960	5	a	a	DT
6745	6960	6	long	long	JJ
6745	6960	7	time	time	NN
6745	6960	8	,	,	,
6745	6960	9	and	and	CC
6745	6960	10	are	be	VBP
6745	6960	11	delicious	delicious	JJ
6745	6960	12	.	.	.
6745	6961	1	Jumbles	Jumbles	NNP
6745	6961	2	.	.	.
6745	6962	1	Three	three	CD
6745	6962	2	cupfuls	cupful	NNS
6745	6962	3	of	of	IN
6745	6962	4	sugar	sugar	NN
6745	6962	5	,	,	,
6745	6962	6	two	two	CD
6745	6962	7	of	of	IN
6745	6962	8	butter	butter	NN
6745	6962	9	,	,	,
6745	6962	10	five	five	CD
6745	6962	11	of	of	IN
6745	6962	12	flour	flour	NN
6745	6962	13	,	,	,
6745	6962	14	one	one	CD
6745	6962	15	egg	egg	NN
6745	6962	16	,	,	,
6745	6962	17	half	half	PDT
6745	6962	18	a	a	DT
6745	6962	19	teaspoonful	teaspoonful	NN
6745	6962	20	of	of	IN
6745	6962	21	soda	soda	NN
6745	6962	22	,	,	,
6745	6962	23	flavor	flavor	NN
6745	6962	24	to	to	TO
6745	6962	25	taste	taste	VB
6745	6962	26	.	.	.
6745	6963	1	Roll	roll	VB
6745	6963	2	thin	thin	JJ
6745	6963	3	,	,	,
6745	6963	4	sprinkle	sprinkle	VBP
6745	6963	5	with	with	IN
6745	6963	6	sugar	sugar	NN
6745	6963	7	,	,	,
6745	6963	8	cut	cut	VBN
6745	6963	9	in	in	IN
6745	6963	10	round	round	JJ
6745	6963	11	cakes	cake	NNS
6745	6963	12	,	,	,
6745	6963	13	and	and	CC
6745	6963	14	cut	cut	VB
6745	6963	15	a	a	DT
6745	6963	16	small	small	JJ
6745	6963	17	piece	piece	NN
6745	6963	18	from	from	IN
6745	6963	19	the	the	DT
6745	6963	20	centre	centre	NN
6745	6963	21	of	of	IN
6745	6963	22	each	each	DT
6745	6963	23	.	.	.
6745	6964	1	Bake	bake	VB
6745	6964	2	in	in	RP
6745	6964	3	a	a	DT
6745	6964	4	quick	quick	JJ
6745	6964	5	oven	oven	NN
6745	6964	6	.	.	.
6745	6965	1	Seed	Seed	NNP
6745	6965	2	Cakes	Cakes	NNPS
6745	6965	3	.	.	.
6745	6966	1	Three	three	CD
6745	6966	2	-	-	HYPH
6745	6966	3	fourths	fourth	NNS
6745	6966	4	of	of	IN
6745	6966	5	a	a	DT
6745	6966	6	pint	pint	NN
6745	6966	7	of	of	IN
6745	6966	8	sugar	sugar	NN
6745	6966	9	,	,	,
6745	6966	10	one	one	CD
6745	6966	11	cupful	cupful	NN
6745	6966	12	of	of	IN
6745	6966	13	butter	butter	NN
6745	6966	14	,	,	,
6745	6966	15	a	a	DT
6745	6966	16	quart	quart	NN
6745	6966	17	and	and	CC
6745	6966	18	half	half	PDT
6745	6966	19	a	a	DT
6745	6966	20	pint	pint	NN
6745	6966	21	of	of	IN
6745	6966	22	flour	flour	NN
6745	6966	23	,	,	,
6745	6966	24	one	one	CD
6745	6966	25	teaspoonful	teaspoonful	NN
6745	6966	26	of	of	IN
6745	6966	27	saleratus	saleratus	NNP
6745	6966	28	,	,	,
6745	6966	29	two	two	CD
6745	6966	30	eggs	egg	NNS
6745	6966	31	,	,	,
6745	6966	32	and	and	CC
6745	6966	33	seeds	seed	NNS
6745	6966	34	.	.	.
6745	6967	1	Roll	roll	VB
6745	6967	2	thin	thin	JJ
6745	6967	3	,	,	,
6745	6967	4	cut	cut	VBN
6745	6967	5	in	in	IN
6745	6967	6	round	round	JJ
6745	6967	7	cakes	cake	NNS
6745	6967	8	,	,	,
6745	6967	9	and	and	CC
6745	6967	10	bake	bake	VB
6745	6967	11	quickly	quickly	RB
6745	6967	12	.	.	.
6745	6968	1	Cookies	cookie	NNS
6745	6968	2	.	.	.
6745	6969	1	One	one	CD
6745	6969	2	cupful	cupful	NN
6745	6969	3	of	of	IN
6745	6969	4	butter	butter	NN
6745	6969	5	,	,	,
6745	6969	6	two	two	CD
6745	6969	7	of	of	IN
6745	6969	8	sugar	sugar	NN
6745	6969	9	,	,	,
6745	6969	10	five	five	CD
6745	6969	11	of	of	IN
6745	6969	12	flour	flour	NN
6745	6969	13	,	,	,
6745	6969	14	a	a	DT
6745	6969	15	teaspoonful	teaspoonful	NN
6745	6969	16	of	of	IN
6745	6969	17	saleratus	saleratus	NN
6745	6969	18	,	,	,
6745	6969	19	dissolved	dissolve	VBN
6745	6969	20	in	in	IN
6745	6969	21	four	four	CD
6745	6969	22	of	of	IN
6745	6969	23	milk	milk	NN
6745	6969	24	;	;	:
6745	6969	25	one	one	CD
6745	6969	26	egg	egg	NN
6745	6969	27	,	,	,
6745	6969	28	flavor	flavor	NN
6745	6969	29	to	to	TO
6745	6969	30	taste	taste	VB
6745	6969	31	.	.	.
6745	6970	1	Roll	roll	VB
6745	6970	2	and	and	CC
6745	6970	3	bake	bake	VB
6745	6970	4	like	like	IN
6745	6970	5	seed	seed	NN
6745	6970	6	cakes	cake	NNS
6745	6970	7	.	.	.
6745	6971	1	Hermits	hermit	NNS
6745	6971	2	.	.	.
6745	6972	1	Two	two	CD
6745	6972	2	cupfuls	cupful	NNS
6745	6972	3	of	of	IN
6745	6972	4	sugar	sugar	NN
6745	6972	5	,	,	,
6745	6972	6	one	one	CD
6745	6972	7	of	of	IN
6745	6972	8	butter	butter	NN
6745	6972	9	,	,	,
6745	6972	10	one	one	CD
6745	6972	11	of	of	IN
6745	6972	12	raisins	raisin	NNS
6745	6972	13	(	(	-LRB-
6745	6972	14	stoned	stone	VBN
6745	6972	15	and	and	CC
6745	6972	16	chopped	chop	VBN
6745	6972	17	)	)	-RRB-
6745	6972	18	,	,	,
6745	6972	19	three	three	CD
6745	6972	20	eggs	egg	NNS
6745	6972	21	,	,	,
6745	6972	22	half	half	PDT
6745	6972	23	a	a	DT
6745	6972	24	teaspoonful	teaspoonful	NN
6745	6972	25	of	of	IN
6745	6972	26	soda	soda	NN
6745	6972	27	,	,	,
6745	6972	28	dissolved	dissolve	VBN
6745	6972	29	in	in	IN
6745	6972	30	three	three	CD
6745	6972	31	table	table	NN
6745	6972	32	-	-	HYPH
6745	6972	33	spoonfuls	spoonful	NNS
6745	6972	34	of	of	IN
6745	6972	35	milk	milk	NN
6745	6972	36	;	;	:
6745	6972	37	a	a	DT
6745	6972	38	nutmeg	nutmeg	NN
6745	6972	39	,	,	,
6745	6972	40	one	one	CD
6745	6972	41	teaspoonful	teaspoonful	JJ
6745	6972	42	each	each	DT
6745	6972	43	of	of	IN
6745	6972	44	clove	clove	NN
6745	6972	45	and	and	CC
6745	6972	46	cinnamon	cinnamon	NN
6745	6972	47	,	,	,
6745	6972	48	and	and	CC
6745	6972	49	six	six	CD
6745	6972	50	cupfuls	cupful	NNS
6745	6972	51	of	of	IN
6745	6972	52	flour	flour	NN
6745	6972	53	.	.	.
6745	6973	1	Roll	roll	VB
6745	6973	2	about	about	RB
6745	6973	3	one	one	CD
6745	6973	4	-	-	HYPH
6745	6973	5	fourth	fourth	NN
6745	6973	6	of	of	IN
6745	6973	7	an	an	DT
6745	6973	8	inch	inch	NN
6745	6973	9	thick	thick	JJ
6745	6973	10	,	,	,
6745	6973	11	and	and	CC
6745	6973	12	cut	cut	VBD
6745	6973	13	with	with	IN
6745	6973	14	a	a	DT
6745	6973	15	round	round	JJ
6745	6973	16	cake	cake	NN
6745	6973	17	cutter	cutter	NN
6745	6973	18	.	.	.
6745	6974	1	Bake	bake	VB
6745	6974	2	in	in	RP
6745	6974	3	a	a	DT
6745	6974	4	rather	rather	RB
6745	6974	5	quick	quick	JJ
6745	6974	6	oven	oven	NN
6745	6974	7	.	.	.
6745	6975	1	It	-PRON-	PRP
6745	6975	2	will	will	MD
6745	6975	3	take	take	VB
6745	6975	4	about	about	RB
6745	6975	5	twelve	twelve	CD
6745	6975	6	minutes	minute	NNS
6745	6975	7	.	.	.
6745	6976	1	[	[	-LRB-
6745	6976	2	Mrs.	Mrs.	NNP
6745	6976	3	L.	L.	NNP
6745	6976	4	C.	C.	NNP
6745	6977	1	A.	a.	NN
6745	6977	2	]	]	-RRB-
6745	6978	1	Kneaded	Kneaded	NNP
6745	6978	2	Plum	Plum	NNP
6745	6978	3	Cake	Cake	NNP
6745	6978	4	.	.	.
6745	6979	1	Two	two	CD
6745	6979	2	and	and	CC
6745	6979	3	a	a	DT
6745	6979	4	half	half	NN
6745	6979	5	cupfuls	cupful	NNS
6745	6979	6	of	of	IN
6745	6979	7	sugar	sugar	NN
6745	6979	8	,	,	,
6745	6979	9	half	half	PDT
6745	6979	10	a	a	DT
6745	6979	11	cupful	cupful	NN
6745	6979	12	of	of	IN
6745	6979	13	butter	butter	NN
6745	6979	14	,	,	,
6745	6979	15	half	half	PDT
6745	6979	16	a	a	DT
6745	6979	17	cupful	cupful	NN
6745	6979	18	of	of	IN
6745	6979	19	sour	sour	JJ
6745	6979	20	milk	milk	NN
6745	6979	21	,	,	,
6745	6979	22	two	two	CD
6745	6979	23	spoonfuls	spoonful	NNS
6745	6979	24	of	of	IN
6745	6979	25	cream	cream	NN
6745	6979	26	,	,	,
6745	6979	27	a	a	DT
6745	6979	28	teaspoonful	teaspoonful	NN
6745	6979	29	of	of	IN
6745	6979	30	saleratus	saleratus	NN
6745	6979	31	,	,	,
6745	6979	32	half	half	PDT
6745	6979	33	a	a	DT
6745	6979	34	spoonful	spoonful	NN
6745	6979	35	of	of	IN
6745	6979	36	cinnamon	cinnamon	NN
6745	6979	37	and	and	CC
6745	6979	38	of	of	IN
6745	6979	39	nutmeg	nutmeg	NNP
6745	6979	40	,	,	,
6745	6979	41	a	a	DT
6745	6979	42	cupful	cupful	NN
6745	6979	43	of	of	IN
6745	6979	44	chopped	chop	VBN
6745	6979	45	raisins	raisin	NNS
6745	6979	46	,	,	,
6745	6979	47	and	and	CC
6745	6979	48	flour	flour	NN
6745	6979	49	enough	enough	JJ
6745	6979	50	to	to	TO
6745	6979	51	knead	knead	VB
6745	6979	52	(	(	-LRB-
6745	6979	53	about	about	RB
6745	6979	54	six	six	CD
6745	6979	55	cupfuls	cupful	NNS
6745	6979	56	)	)	-RRB-
6745	6979	57	.	.	.
6745	6980	1	Roll	roll	VB
6745	6980	2	an	an	DT
6745	6980	3	inch	inch	NN
6745	6980	4	thick	thick	JJ
6745	6980	5	,	,	,
6745	6980	6	and	and	CC
6745	6980	7	cut	cut	VBN
6745	6980	8	in	in	IN
6745	6980	9	oblong	oblong	JJ
6745	6980	10	pieces	piece	NNS
6745	6980	11	.	.	.
6745	6981	1	Bake	bake	VB
6745	6981	2	on	on	RP
6745	6981	3	sheets	sheet	NNS
6745	6981	4	in	in	IN
6745	6981	5	a	a	DT
6745	6981	6	quick	quick	JJ
6745	6981	7	oven	oven	NN
6745	6981	8	.	.	.
6745	6982	1	Eclairs	eclair	NNS
6745	6982	2	.	.	.
6745	6983	1	Put	put	VB
6745	6983	2	one	one	CD
6745	6983	3	cupful	cupful	NN
6745	6983	4	of	of	IN
6745	6983	5	boiling	boil	VBG
6745	6983	6	water	water	NN
6745	6983	7	and	and	CC
6745	6983	8	half	half	PDT
6745	6983	9	a	a	DT
6745	6983	10	cupful	cupful	NN
6745	6983	11	of	of	IN
6745	6983	12	butter	butter	NN
6745	6983	13	in	in	IN
6745	6983	14	a	a	DT
6745	6983	15	large	large	JJ
6745	6983	16	sauce	sauce	NN
6745	6983	17	-	-	HYPH
6745	6983	18	pan	pan	NN
6745	6983	19	,	,	,
6745	6983	20	and	and	CC
6745	6983	21	when	when	WRB
6745	6983	22	it	-PRON-	PRP
6745	6983	23	boils	boil	VBZ
6745	6983	24	up	up	RP
6745	6983	25	,	,	,
6745	6983	26	turn	turn	VB
6745	6983	27	in	in	RP
6745	6983	28	one	one	CD
6745	6983	29	pint	pint	NN
6745	6983	30	of	of	IN
6745	6983	31	flour	flour	NN
6745	6983	32	.	.	.
6745	6984	1	Beat	beat	VB
6745	6984	2	well	well	RB
6745	6984	3	with	with	IN
6745	6984	4	the	the	DT
6745	6984	5	vegetable	vegetable	NN
6745	6984	6	masher	masher	NN
6745	6984	7	.	.	.
6745	6985	1	When	when	WRB
6745	6985	2	perfectly	perfectly	RB
6745	6985	3	smooth	smooth	JJ
6745	6985	4	,	,	,
6745	6985	5	and	and	CC
6745	6985	6	velvety	velvety	NN
6745	6985	7	to	to	IN
6745	6985	8	the	the	DT
6745	6985	9	touch	touch	NN
6745	6985	10	,	,	,
6745	6985	11	remove	remove	VB
6745	6985	12	from	from	IN
6745	6985	13	the	the	DT
6745	6985	14	fire	fire	NN
6745	6985	15	.	.	.
6745	6986	1	Break	break	VB
6745	6986	2	five	five	CD
6745	6986	3	eggs	egg	NNS
6745	6986	4	into	into	IN
6745	6986	5	a	a	DT
6745	6986	6	bowl	bowl	NN
6745	6986	7	.	.	.
6745	6987	1	When	when	WRB
6745	6987	2	the	the	DT
6745	6987	3	paste	paste	NN
6745	6987	4	is	be	VBZ
6745	6987	5	nearly	nearly	RB
6745	6987	6	cold	cold	JJ
6745	6987	7	,	,	,
6745	6987	8	beat	beat	VBD
6745	6987	9	the	the	DT
6745	6987	10	eggs	egg	NNS
6745	6987	11	into	into	IN
6745	6987	12	it	-PRON-	PRP
6745	6987	13	with	with	IN
6745	6987	14	the	the	DT
6745	6987	15	hand	hand	NN
6745	6987	16	.	.	.
6745	6988	1	Only	only	RB
6745	6988	2	a	a	DT
6745	6988	3	small	small	JJ
6745	6988	4	part	part	NN
6745	6988	5	of	of	IN
6745	6988	6	the	the	DT
6745	6988	7	eggs	egg	NNS
6745	6988	8	should	should	MD
6745	6988	9	be	be	VB
6745	6988	10	added	add	VBN
6745	6988	11	at	at	IN
6745	6988	12	a	a	DT
6745	6988	13	time	time	NN
6745	6988	14	.	.	.
6745	6989	1	When	when	WRB
6745	6989	2	the	the	DT
6745	6989	3	mixture	mixture	NN
6745	6989	4	is	be	VBZ
6745	6989	5	thoroughly	thoroughly	RB
6745	6989	6	beaten	beat	VBN
6745	6989	7	(	(	-LRB-
6745	6989	8	it	-PRON-	PRP
6745	6989	9	will	will	MD
6745	6989	10	take	take	VB
6745	6989	11	about	about	RB
6745	6989	12	twenty	twenty	CD
6745	6989	13	minutes	minute	NNS
6745	6989	14	)	)	-RRB-
6745	6989	15	,	,	,
6745	6989	16	spread	spread	VBN
6745	6989	17	on	on	IN
6745	6989	18	buttered	buttered	JJ
6745	6989	19	sheets	sheet	NNS
6745	6989	20	in	in	IN
6745	6989	21	oblong	oblong	JJ
6745	6989	22	pieces	piece	NNS
6745	6989	23	about	about	IN
6745	6989	24	four	four	CD
6745	6989	25	inches	inch	NNS
6745	6989	26	long	long	JJ
6745	6989	27	and	and	CC
6745	6989	28	one	one	CD
6745	6989	29	and	and	CC
6745	6989	30	a	a	DT
6745	6989	31	half	half	NN
6745	6989	32	wide	wide	JJ
6745	6989	33	.	.	.
6745	6990	1	These	these	DT
6745	6990	2	must	must	MD
6745	6990	3	be	be	VB
6745	6990	4	about	about	RB
6745	6990	5	two	two	CD
6745	6990	6	inches	inch	NNS
6745	6990	7	apart	apart	RB
6745	6990	8	.	.	.
6745	6991	1	Bake	bake	VB
6745	6991	2	in	in	RP
6745	6991	3	a	a	DT
6745	6991	4	rather	rather	RB
6745	6991	5	quick	quick	JJ
6745	6991	6	oven	oven	JJ
6745	6991	7	for	for	IN
6745	6991	8	about	about	RB
6745	6991	9	twenty	twenty	CD
6745	6991	10	-	-	HYPH
6745	6991	11	five	five	CD
6745	6991	12	minutes	minute	NNS
6745	6991	13	.	.	.
6745	6992	1	As	as	RB
6745	6992	2	soon	soon	RB
6745	6992	3	as	as	IN
6745	6992	4	they	-PRON-	PRP
6745	6992	5	are	be	VBP
6745	6992	6	done	do	VBN
6745	6992	7	,	,	,
6745	6992	8	ice	ice	NN
6745	6992	9	with	with	IN
6745	6992	10	either	either	DT
6745	6992	11	chocolate	chocolate	NN
6745	6992	12	or	or	CC
6745	6992	13	vanilla	vanilla	NN
6745	6992	14	frosting	frosting	NN
6745	6992	15	.	.	.
6745	6993	1	When	when	WRB
6745	6993	2	the	the	DT
6745	6993	3	icing	icing	NN
6745	6993	4	is	be	VBZ
6745	6993	5	cold	cold	JJ
6745	6993	6	,	,	,
6745	6993	7	cut	cut	VBD
6745	6993	8	the	the	DT
6745	6993	9	_	_	NNP
6745	6993	10	éclairs	éclair	NNS
6745	6993	11	_	_	NNP
6745	6993	12	on	on	IN
6745	6993	13	one	one	CD
6745	6993	14	side	side	NN
6745	6993	15	and	and	CC
6745	6993	16	fill	fill	VB
6745	6993	17	them	-PRON-	PRP
6745	6993	18	.	.	.
6745	6994	1	Chocolate	Chocolate	NNP
6745	6994	2	Éclairs	éclair	NNS
6745	6994	3	.	.	.
6745	6995	1	Put	put	VB
6745	6995	2	one	one	CD
6745	6995	3	cupful	cupful	NN
6745	6995	4	and	and	CC
6745	6995	5	a	a	DT
6745	6995	6	half	half	NN
6745	6995	7	of	of	IN
6745	6995	8	milk	milk	NN
6745	6995	9	in	in	IN
6745	6995	10	the	the	DT
6745	6995	11	double	double	JJ
6745	6995	12	boiler	boiler	NN
6745	6995	13	.	.	.
6745	6996	1	Beat	beat	VB
6745	6996	2	together	together	RB
6745	6996	3	two	two	CD
6745	6996	4	-	-	HYPH
6745	6996	5	thirds	third	NNS
6745	6996	6	of	of	IN
6745	6996	7	a	a	DT
6745	6996	8	cupful	cupful	NN
6745	6996	9	of	of	IN
6745	6996	10	sugar	sugar	NN
6745	6996	11	,	,	,
6745	6996	12	one	one	CD
6745	6996	13	-	-	HYPH
6745	6996	14	fourth	fourth	NN
6745	6996	15	of	of	IN
6745	6996	16	a	a	DT
6745	6996	17	cupful	cupful	NN
6745	6996	18	of	of	IN
6745	6996	19	flour	flour	NN
6745	6996	20	,	,	,
6745	6996	21	two	two	CD
6745	6996	22	eggs	egg	NNS
6745	6996	23	,	,	,
6745	6996	24	and	and	CC
6745	6996	25	one	one	CD
6745	6996	26	-	-	HYPH
6745	6996	27	fourth	fourth	NN
6745	6996	28	of	of	IN
6745	6996	29	a	a	DT
6745	6996	30	teaspoonful	teaspoonful	NN
6745	6996	31	of	of	IN
6745	6996	32	salt	salt	NN
6745	6996	33	.	.	.
6745	6997	1	Stir	stir	VB
6745	6997	2	the	the	DT
6745	6997	3	mixture	mixture	NN
6745	6997	4	into	into	IN
6745	6997	5	the	the	DT
6745	6997	6	boiling	boiling	NN
6745	6997	7	milk	milk	NN
6745	6997	8	.	.	.
6745	6998	1	Cook	Cook	NNP
6745	6998	2	fifteen	fifteen	CD
6745	6998	3	minutes	minute	NNS
6745	6998	4	,	,	,
6745	6998	5	stirring	stir	VBG
6745	6998	6	often	often	RB
6745	6998	7	.	.	.
6745	6999	1	When	when	WRB
6745	6999	2	cold	cold	JJ
6745	6999	3	,	,	,
6745	6999	4	flavor	flavor	NN
6745	6999	5	with	with	IN
6745	6999	6	one	one	CD
6745	6999	7	teaspoonful	teaspoonful	NN
6745	6999	8	of	of	IN
6745	6999	9	vanilla	vanilla	NN
6745	6999	10	extract	extract	NN
6745	6999	11	.	.	.
6745	7000	1	Put	put	VB
6745	7000	2	two	two	CD
6745	7000	3	squares	square	NNS
6745	7000	4	of	of	IN
6745	7000	5	scraped	scrape	VBN
6745	7000	6	chocolate	chocolate	NN
6745	7000	7	with	with	IN
6745	7000	8	five	five	CD
6745	7000	9	table	table	NN
6745	7000	10	-	-	HYPH
6745	7000	11	spoonfuls	spoonful	NNS
6745	7000	12	of	of	IN
6745	7000	13	powdered	powdered	JJ
6745	7000	14	sugar	sugar	NN
6745	7000	15	and	and	CC
6745	7000	16	three	three	CD
6745	7000	17	of	of	IN
6745	7000	18	boiling	boil	VBG
6745	7000	19	water	water	NN
6745	7000	20	.	.	.
6745	7001	1	Stir	stir	VB
6745	7001	2	over	over	IN
6745	7001	3	the	the	DT
6745	7001	4	fire	fire	NN
6745	7001	5	until	until	IN
6745	7001	6	smooth	smooth	JJ
6745	7001	7	and	and	CC
6745	7001	8	glossy	glossy	JJ
6745	7001	9	.	.	.
6745	7002	1	Dip	dip	VB
6745	7002	2	the	the	DT
6745	7002	3	tops	top	NNS
6745	7002	4	of	of	IN
6745	7002	5	the	the	DT
6745	7002	6	_	_	NNP
6745	7002	7	éclairs	éclair	NNS
6745	7002	8	_	_	NNP
6745	7002	9	in	in	IN
6745	7002	10	this	this	DT
6745	7002	11	as	as	IN
6745	7002	12	they	-PRON-	PRP
6745	7002	13	come	come	VBP
6745	7002	14	from	from	IN
6745	7002	15	the	the	DT
6745	7002	16	oven	oven	NN
6745	7002	17	.	.	.
6745	7003	1	When	when	WRB
6745	7003	2	the	the	DT
6745	7003	3	chocolate	chocolate	NN
6745	7003	4	icing	icing	NN
6745	7003	5	is	be	VBZ
6745	7003	6	dry	dry	JJ
6745	7003	7	,	,	,
6745	7003	8	cut	cut	VBN
6745	7003	9	open	open	JJ
6745	7003	10	,	,	,
6745	7003	11	and	and	CC
6745	7003	12	fill	fill	VB
6745	7003	13	with	with	IN
6745	7003	14	the	the	DT
6745	7003	15	cream	cream	NN
6745	7003	16	,	,	,
6745	7003	17	which	which	WDT
6745	7003	18	should	should	MD
6745	7003	19	be	be	VB
6745	7003	20	cold	cold	JJ
6745	7003	21	.	.	.
6745	7004	1	If	if	IN
6745	7004	2	a	a	DT
6745	7004	3	chocolate	chocolate	NN
6745	7004	4	flavor	flavor	NN
6745	7004	5	is	be	VBZ
6745	7004	6	liked	like	VBN
6745	7004	7	with	with	IN
6745	7004	8	the	the	DT
6745	7004	9	cream	cream	NN
6745	7004	10	,	,	,
6745	7004	11	one	one	CD
6745	7004	12	table	table	NN
6745	7004	13	-	-	HYPH
6745	7004	14	spoonful	spoonful	JJ
6745	7004	15	of	of	IN
6745	7004	16	the	the	DT
6745	7004	17	dissolved	dissolve	VBN
6745	7004	18	chocolate	chocolate	NN
6745	7004	19	may	may	MD
6745	7004	20	be	be	VB
6745	7004	21	added	add	VBN
6745	7004	22	to	to	IN
6745	7004	23	it	-PRON-	PRP
6745	7004	24	.	.	.
6745	7005	1	Vanilla	Vanilla	NNP
6745	7005	2	Éclairs	Éclairs	NNP
6745	7005	3	.	.	.
6745	7006	1	Make	make	VB
6745	7006	2	an	an	DT
6745	7006	3	icing	icing	NN
6745	7006	4	with	with	IN
6745	7006	5	the	the	DT
6745	7006	6	whites	white	NNS
6745	7006	7	of	of	IN
6745	7006	8	two	two	CD
6745	7006	9	eggs	egg	NNS
6745	7006	10	and	and	CC
6745	7006	11	a	a	DT
6745	7006	12	cupful	cupful	JJ
6745	7006	13	and	and	CC
6745	7006	14	a	a	DT
6745	7006	15	half	half	NN
6745	7006	16	of	of	IN
6745	7006	17	powdered	powdered	JJ
6745	7006	18	sugar	sugar	NN
6745	7006	19	.	.	.
6745	7007	1	Flavor	flavor	NN
6745	7007	2	with	with	IN
6745	7007	3	one	one	CD
6745	7007	4	teaspoonful	teaspoonful	NN
6745	7007	5	of	of	IN
6745	7007	6	vanilla	vanilla	NN
6745	7007	7	extract	extract	NN
6745	7007	8	.	.	.
6745	7008	1	Frost	frost	VB
6745	7008	2	the	the	DT
6745	7008	3	_	_	NNP
6745	7008	4	éclairs	éclair	NNS
6745	7008	5	_	_	NNP
6745	7008	6	;	;	:
6745	7008	7	and	and	CC
6745	7008	8	when	when	WRB
6745	7008	9	dry	dry	JJ
6745	7008	10	,	,	,
6745	7008	11	open	open	JJ
6745	7008	12	,	,	,
6745	7008	13	and	and	CC
6745	7008	14	fill	fill	VB
6745	7008	15	with	with	IN
6745	7008	16	a	a	DT
6745	7008	17	cream	cream	NN
6745	7008	18	,	,	,
6745	7008	19	the	the	DT
6745	7008	20	same	same	JJ
6745	7008	21	as	as	IN
6745	7008	22	chocolate	chocolate	NN
6745	7008	23	_	_	NNP
6745	7008	24	éclairs	éclairs	NNP
6745	7008	25	_	_	NNP
6745	7008	26	.	.	.
6745	7009	1	They	-PRON-	PRP
6745	7009	2	may	may	MD
6745	7009	3	be	be	VB
6745	7009	4	filled	fill	VBN
6745	7009	5	with	with	IN
6745	7009	6	cream	cream	NN
6745	7009	7	sweetened	sweeten	VBN
6745	7009	8	,	,	,
6745	7009	9	flavored	flavor	VBN
6745	7009	10	with	with	IN
6745	7009	11	vanilla	vanilla	NN
6745	7009	12	and	and	CC
6745	7009	13	whipped	whip	VBD
6745	7009	14	to	to	IN
6745	7009	15	a	a	DT
6745	7009	16	stiff	stiff	JJ
6745	7009	17	froth	froth	NN
6745	7009	18	.	.	.
6745	7010	1	Strawberry	strawberry	VB
6745	7010	2	and	and	CC
6745	7010	3	raspberry	raspberry	VB
6745	7010	4	preserves	preserve	NNS
6745	7010	5	are	be	VBP
6745	7010	6	sometimes	sometimes	RB
6745	7010	7	used	use	VBN
6745	7010	8	to	to	TO
6745	7010	9	fill	fill	VB
6745	7010	10	_	_	NNP
6745	7010	11	éclairs	éclair	NNS
6745	7010	12	_	_	NNP
6745	7010	13	.	.	.
6745	7011	1	They	-PRON-	PRP
6745	7011	2	are	be	VBP
6745	7011	3	then	then	RB
6745	7011	4	named	name	VBN
6745	7011	5	after	after	IN
6745	7011	6	the	the	DT
6745	7011	7	fruit	fruit	NN
6745	7011	8	with	with	IN
6745	7011	9	which	which	WDT
6745	7011	10	they	-PRON-	PRP
6745	7011	11	are	be	VBP
6745	7011	12	filled	fill	VBN
6745	7011	13	.	.	.
6745	7012	1	Frosting	frosting	NN
6745	7012	2	.	.	.
6745	7013	1	The	the	DT
6745	7013	2	white	white	NN
6745	7013	3	of	of	IN
6745	7013	4	one	one	CD
6745	7013	5	egg	egg	NN
6745	7013	6	,	,	,
6745	7013	7	one	one	CD
6745	7013	8	tea	tea	NN
6745	7013	9	-	-	HYPH
6745	7013	10	cupful	cupful	JJ
6745	7013	11	of	of	IN
6745	7013	12	powdered	powdered	JJ
6745	7013	13	sugar	sugar	NN
6745	7013	14	,	,	,
6745	7013	15	one	one	CD
6745	7013	16	table-	table-	NN
6745	7013	17	spoonful	spoonful	JJ
6745	7013	18	of	of	IN
6745	7013	19	lemon	lemon	NN
6745	7013	20	juice	juice	NN
6745	7013	21	.	.	.
6745	7014	1	Put	put	VB
6745	7014	2	the	the	DT
6745	7014	3	white	white	NN
6745	7014	4	of	of	IN
6745	7014	5	the	the	DT
6745	7014	6	egg	egg	NN
6745	7014	7	in	in	IN
6745	7014	8	a	a	DT
6745	7014	9	bowl	bowl	NN
6745	7014	10	and	and	CC
6745	7014	11	add	add	VB
6745	7014	12	the	the	DT
6745	7014	13	sugar	sugar	NN
6745	7014	14	by	by	IN
6745	7014	15	degrees	degree	NNS
6745	7014	16	,	,	,
6745	7014	17	beating	beat	VBG
6745	7014	18	with	with	IN
6745	7014	19	a	a	DT
6745	7014	20	spoon	spoon	NN
6745	7014	21	.	.	.
6745	7015	1	When	when	WRB
6745	7015	2	all	all	DT
6745	7015	3	has	have	VBZ
6745	7015	4	been	be	VBN
6745	7015	5	added	add	VBN
6745	7015	6	,	,	,
6745	7015	7	stir	stir	VB
6745	7015	8	in	in	IN
6745	7015	9	the	the	DT
6745	7015	10	lemon	lemon	NN
6745	7015	11	juice	juice	NN
6745	7015	12	.	.	.
6745	7016	1	If	if	IN
6745	7016	2	the	the	DT
6745	7016	3	white	white	NN
6745	7016	4	of	of	IN
6745	7016	5	the	the	DT
6745	7016	6	egg	egg	NN
6745	7016	7	is	be	VBZ
6745	7016	8	large	large	JJ
6745	7016	9	it	-PRON-	PRP
6745	7016	10	will	will	MD
6745	7016	11	require	require	VB
6745	7016	12	a	a	DT
6745	7016	13	very	very	RB
6745	7016	14	full	full	JJ
6745	7016	15	cup	cup	NN
6745	7016	16	of	of	IN
6745	7016	17	sugar	sugar	NN
6745	7016	18	,	,	,
6745	7016	19	and	and	CC
6745	7016	20	if	if	IN
6745	7016	21	small	small	JJ
6745	7016	22	,	,	,
6745	7016	23	a	a	DT
6745	7016	24	rather	rather	RB
6745	7016	25	scant	scant	JJ
6745	7016	26	cupful	cupful	JJ
6745	7016	27	.	.	.
6745	7017	1	The	the	DT
6745	7017	2	egg	egg	NN
6745	7017	3	must	must	MD
6745	7017	4	_	_	VB
6745	7017	5	not	not	RB
6745	7017	6	_	_	NNP
6745	7017	7	be	be	VB
6745	7017	8	beaten	beat	VBN
6745	7017	9	until	until	IN
6745	7017	10	the	the	DT
6745	7017	11	sugar	sugar	NN
6745	7017	12	is	be	VBZ
6745	7017	13	added	add	VBN
6745	7017	14	.	.	.
6745	7018	1	This	this	DT
6745	7018	2	gives	give	VBZ
6745	7018	3	a	a	DT
6745	7018	4	smooth	smooth	JJ
6745	7018	5	,	,	,
6745	7018	6	tender	tender	JJ
6745	7018	7	frosting	frosting	NN
6745	7018	8	,	,	,
6745	7018	9	which	which	WDT
6745	7018	10	will	will	MD
6745	7018	11	cover	cover	VB
6745	7018	12	one	one	CD
6745	7018	13	small	small	JJ
6745	7018	14	sheet	sheet	NN
6745	7018	15	of	of	IN
6745	7018	16	cake	cake	NN
6745	7018	17	.	.	.
6745	7019	1	The	the	DT
6745	7019	2	same	same	JJ
6745	7019	3	amount	amount	NN
6745	7019	4	of	of	IN
6745	7019	5	material	material	NN
6745	7019	6	,	,	,
6745	7019	7	prepared	prepare	VBN
6745	7019	8	with	with	IN
6745	7019	9	the	the	DT
6745	7019	10	whites	white	NNS
6745	7019	11	of	of	IN
6745	7019	12	the	the	DT
6745	7019	13	eggs	egg	NNS
6745	7019	14	unbeaten	unbeaten	RB
6745	7019	15	,	,	,
6745	7019	16	will	will	MD
6745	7019	17	make	make	VB
6745	7019	18	one	one	CD
6745	7019	19	-	-	HYPH
6745	7019	20	third	third	RB
6745	7019	21	less	less	RBR
6745	7019	22	frosting	frosting	NN
6745	7019	23	than	than	IN
6745	7019	24	it	-PRON-	PRP
6745	7019	25	will	will	MD
6745	7019	26	if	if	IN
6745	7019	27	the	the	DT
6745	7019	28	eggs	egg	NNS
6745	7019	29	are	be	VBP
6745	7019	30	beaten	beat	VBN
6745	7019	31	to	to	IN
6745	7019	32	a	a	DT
6745	7019	33	stiff	stiff	JJ
6745	7019	34	froth	froth	NN
6745	7019	35	before	before	IN
6745	7019	36	adding	add	VBG
6745	7019	37	the	the	DT
6745	7019	38	sugar	sugar	NN
6745	7019	39	;	;	:
6745	7019	40	but	but	CC
6745	7019	41	the	the	DT
6745	7019	42	icing	icing	NN
6745	7019	43	will	will	MD
6745	7019	44	be	be	VB
6745	7019	45	enough	enough	JJ
6745	7019	46	smoother	smooth	JJR
6745	7019	47	and	and	CC
6745	7019	48	softer	soft	JJR
6745	7019	49	to	to	TO
6745	7019	50	pay	pay	VB
6745	7019	51	for	for	IN
6745	7019	52	the	the	DT
6745	7019	53	extra	extra	JJ
6745	7019	54	quantity	quantity	NN
6745	7019	55	.	.	.
6745	7020	1	It	-PRON-	PRP
6745	7020	2	may	may	MD
6745	7020	3	be	be	VB
6745	7020	4	flavored	flavor	VBN
6745	7020	5	with	with	IN
6745	7020	6	half	half	PDT
6745	7020	7	a	a	DT
6745	7020	8	teaspoonful	teaspoonful	NN
6745	7020	9	of	of	IN
6745	7020	10	vanilla	vanilla	NN
6745	7020	11	.	.	.
6745	7021	1	Chocolate	Chocolate	NNP
6745	7021	2	Icing	Icing	NNP
6745	7021	3	.	.	.
6745	7022	1	Two	two	CD
6745	7022	2	squares	square	NNS
6745	7022	3	of	of	IN
6745	7022	4	Baker	Baker	NNP
6745	7022	5	's	's	POS
6745	7022	6	chocolate	chocolate	NN
6745	7022	7	,	,	,
6745	7022	8	the	the	DT
6745	7022	9	whites	white	NNS
6745	7022	10	of	of	IN
6745	7022	11	two	two	CD
6745	7022	12	eggs	egg	NNS
6745	7022	13	,	,	,
6745	7022	14	two	two	CD
6745	7022	15	cupfuls	cupful	NNS
6745	7022	16	of	of	IN
6745	7022	17	powdered	powdered	JJ
6745	7022	18	sugar	sugar	NN
6745	7022	19	,	,	,
6745	7022	20	four	four	CD
6745	7022	21	table	table	NN
6745	7022	22	-	-	HYPH
6745	7022	23	spoonfuls	spoonful	NNS
6745	7022	24	of	of	IN
6745	7022	25	boiling	boiling	NN
6745	7022	26	water	water	NN
6745	7022	27	.	.	.
6745	7023	1	Beat	beat	VB
6745	7023	2	one	one	CD
6745	7023	3	and	and	CC
6745	7023	4	two	two	CD
6745	7023	5	-	-	HYPH
6745	7023	6	thirds	third	NNS
6745	7023	7	cupfuls	cupful	NNS
6745	7023	8	of	of	IN
6745	7023	9	the	the	DT
6745	7023	10	sugar	sugar	NN
6745	7023	11	into	into	IN
6745	7023	12	the	the	DT
6745	7023	13	unbeaten	unbeaten	JJ
6745	7023	14	whites	white	NNS
6745	7023	15	of	of	IN
6745	7023	16	the	the	DT
6745	7023	17	eggs	egg	NNS
6745	7023	18	.	.	.
6745	7024	1	Scrape	scrape	VB
6745	7024	2	the	the	DT
6745	7024	3	chocolate	chocolate	NN
6745	7024	4	,	,	,
6745	7024	5	and	and	CC
6745	7024	6	put	put	VBD
6745	7024	7	it	-PRON-	PRP
6745	7024	8	and	and	CC
6745	7024	9	the	the	DT
6745	7024	10	remaining	remain	VBG
6745	7024	11	third	third	NN
6745	7024	12	of	of	IN
6745	7024	13	a	a	DT
6745	7024	14	cupful	cupful	NN
6745	7024	15	of	of	IN
6745	7024	16	sugar	sugar	NN
6745	7024	17	and	and	CC
6745	7024	18	the	the	DT
6745	7024	19	water	water	NN
6745	7024	20	in	in	IN
6745	7024	21	a	a	DT
6745	7024	22	small	small	JJ
6745	7024	23	frying	frying	NN
6745	7024	24	-	-	HYPH
6745	7024	25	pan	pan	NN
6745	7024	26	.	.	.
6745	7025	1	Stir	stir	VB
6745	7025	2	over	over	IN
6745	7025	3	a	a	DT
6745	7025	4	hot	hot	JJ
6745	7025	5	fire	fire	NN
6745	7025	6	until	until	IN
6745	7025	7	smooth	smooth	JJ
6745	7025	8	and	and	CC
6745	7025	9	glossy	glossy	JJ
6745	7025	10	,	,	,
6745	7025	11	and	and	CC
6745	7025	12	then	then	RB
6745	7025	13	stir	stir	VB
6745	7025	14	into	into	IN
6745	7025	15	the	the	DT
6745	7025	16	beaten	beat	VBN
6745	7025	17	whites	white	NNS
6745	7025	18	and	and	CC
6745	7025	19	sugar	sugar	NN
6745	7025	20	.	.	.
6745	7026	1	With	with	IN
6745	7026	2	the	the	DT
6745	7026	3	quantity	quantity	NN
6745	7026	4	given	give	VBN
6745	7026	5	two	two	CD
6745	7026	6	sheets	sheet	NNS
6745	7026	7	of	of	IN
6745	7026	8	cake	cake	NN
6745	7026	9	can	can	MD
6745	7026	10	be	be	VB
6745	7026	11	iced	ice	VBN
6745	7026	12	.	.	.
6745	7027	1	Chocolate	Chocolate	NNP
6745	7027	2	Icing	Icing	NNP
6745	7027	3	,	,	,
6745	7027	4	No	no	UH
6745	7027	5	.	.	.
6745	7028	1	2	2	LS
6745	7028	2	.	.	.
6745	7029	1	Soak	soak	VB
6745	7029	2	a	a	DT
6745	7029	3	teaspoonful	teaspoonful	NN
6745	7029	4	of	of	IN
6745	7029	5	gelatine	gelatine	NN
6745	7029	6	one	one	CD
6745	7029	7	or	or	CC
6745	7029	8	two	two	CD
6745	7029	9	hours	hour	NNS
6745	7029	10	in	in	IN
6745	7029	11	three	three	CD
6745	7029	12	table-	table-	NN
6745	7029	13	spoonfuls	spoonful	NNS
6745	7029	14	of	of	IN
6745	7029	15	water	water	NN
6745	7029	16	.	.	.
6745	7030	1	Pour	pour	VB
6745	7030	2	on	on	IN
6745	7030	3	it	-PRON-	PRP
6745	7030	4	one	one	CD
6745	7030	5	-	-	HYPH
6745	7030	6	fourth	fourth	NN
6745	7030	7	of	of	IN
6745	7030	8	a	a	DT
6745	7030	9	cupful	cupful	NN
6745	7030	10	of	of	IN
6745	7030	11	boiling	boil	VBG
6745	7030	12	water	water	NN
6745	7030	13	,	,	,
6745	7030	14	and	and	CC
6745	7030	15	stir	stir	VB
6745	7030	16	into	into	IN
6745	7030	17	it	-PRON-	PRP
6745	7030	18	one	one	CD
6745	7030	19	and	and	CC
6745	7030	20	two	two	CD
6745	7030	21	-	-	HYPH
6745	7030	22	thirds	third	NNS
6745	7030	23	cupfuls	cupful	NNS
6745	7030	24	of	of	IN
6745	7030	25	powdered	powdered	JJ
6745	7030	26	sugar	sugar	NN
6745	7030	27	.	.	.
6745	7031	1	Prepare	prepare	VB
6745	7031	2	two	two	CD
6745	7031	3	squares	square	NNS
6745	7031	4	of	of	IN
6745	7031	5	chocolate	chocolate	NN
6745	7031	6	as	as	IN
6745	7031	7	for	for	IN
6745	7031	8	the	the	DT
6745	7031	9	first	first	JJ
6745	7031	10	icing	icing	NN
6745	7031	11	,	,	,
6745	7031	12	and	and	CC
6745	7031	13	stir	stir	VB
6745	7031	14	them	-PRON-	PRP
6745	7031	15	into	into	IN
6745	7031	16	this	this	DT
6745	7031	17	mixture	mixture	NN
6745	7031	18	.	.	.
6745	7032	1	Use	use	VB
6745	7032	2	immediately	immediately	RB
6745	7032	3	.	.	.
6745	7033	1	Caramel	Caramel	NNP
6745	7033	2	Frosting	Frosting	NNP
6745	7033	3	.	.	.
6745	7034	1	One	one	CD
6745	7034	2	cupful	cupful	NN
6745	7034	3	of	of	IN
6745	7034	4	brown	brown	JJ
6745	7034	5	sugar	sugar	NN
6745	7034	6	,	,	,
6745	7034	7	one	one	CD
6745	7034	8	square	square	NN
6745	7034	9	of	of	IN
6745	7034	10	Baker	Baker	NNP
6745	7034	11	's	's	POS
6745	7034	12	chocolate	chocolate	NN
6745	7034	13	,	,	,
6745	7034	14	scraped	scrape	VBD
6745	7034	15	fine	fine	JJ
6745	7034	16	;	;	:
6745	7034	17	one	one	CD
6745	7034	18	table	table	NN
6745	7034	19	-	-	HYPH
6745	7034	20	spoonful	spoonful	JJ
6745	7034	21	of	of	IN
6745	7034	22	water	water	NN
6745	7034	23	.	.	.
6745	7035	1	Simmer	simmer	NN
6745	7035	2	gently	gently	RB
6745	7035	3	twenty	twenty	CD
6745	7035	4	minutes	minute	NNS
6745	7035	5	,	,	,
6745	7035	6	being	be	VBG
6745	7035	7	careful	careful	JJ
6745	7035	8	not	not	RB
6745	7035	9	to	to	TO
6745	7035	10	let	let	VB
6745	7035	11	it	-PRON-	PRP
6745	7035	12	burn	burn	VB
6745	7035	13	.	.	.
6745	7036	1	Spread	Spread	VBN
6745	7036	2	on	on	IN
6745	7036	3	the	the	DT
6745	7036	4	cake	cake	NN
6745	7036	5	while	while	IN
6745	7036	6	hot	hot	JJ
6745	7036	7	.	.	.
6745	7037	1	Golden	Golden	NNP
6745	7037	2	Frosting	Frosting	NNP
6745	7037	3	.	.	.
6745	7038	1	Into	into	IN
6745	7038	2	the	the	DT
6745	7038	3	yolks	yolk	NNS
6745	7038	4	of	of	IN
6745	7038	5	two	two	CD
6745	7038	6	eggs	egg	NNS
6745	7038	7	stir	stir	VBP
6745	7038	8	powdered	powdered	JJ
6745	7038	9	sugar	sugar	NN
6745	7038	10	enough	enough	RB
6745	7038	11	to	to	TO
6745	7038	12	thicken	thicken	VB
6745	7038	13	,	,	,
6745	7038	14	and	and	CC
6745	7038	15	flavor	flavor	NN
6745	7038	16	strongly	strongly	RB
6745	7038	17	with	with	IN
6745	7038	18	lemon	lemon	NN
6745	7038	19	.	.	.
6745	7039	1	This	this	DT
6745	7039	2	does	do	VBZ
6745	7039	3	not	not	RB
6745	7039	4	have	have	VB
6745	7039	5	so	so	RB
6745	7039	6	good	good	JJ
6745	7039	7	a	a	DT
6745	7039	8	flavor	flavor	NN
6745	7039	9	as	as	IN
6745	7039	10	other	other	JJ
6745	7039	11	kinds	kind	NNS
6745	7039	12	of	of	IN
6745	7039	13	frosting	frosting	NN
6745	7039	14	,	,	,
6745	7039	15	but	but	CC
6745	7039	16	it	-PRON-	PRP
6745	7039	17	makes	make	VBZ
6745	7039	18	a	a	DT
6745	7039	19	change	change	NN
6745	7039	20	.	.	.
6745	7040	1	Marking	mark	VBG
6745	7040	2	Cakes	Cakes	NNPS
6745	7040	3	in	in	IN
6745	7040	4	Gold	gold	NN
6745	7040	5	.	.	.
6745	7041	1	Bake	bake	VB
6745	7041	2	round	round	JJ
6745	7041	3	cakes	cake	NNS
6745	7041	4	for	for	IN
6745	7041	5	the	the	DT
6745	7041	6	children	child	NNS
6745	7041	7	,	,	,
6745	7041	8	and	and	CC
6745	7041	9	when	when	WRB
6745	7041	10	the	the	DT
6745	7041	11	frosting	frosting	NN
6745	7041	12	on	on	IN
6745	7041	13	them	-PRON-	PRP
6745	7041	14	is	be	VBZ
6745	7041	15	hard	hard	JJ
6745	7041	16	,	,	,
6745	7041	17	dip	dip	VB
6745	7041	18	a	a	DT
6745	7041	19	small	small	JJ
6745	7041	20	brush	brush	NN
6745	7041	21	into	into	IN
6745	7041	22	the	the	DT
6745	7041	23	yolk	yolk	NN
6745	7041	24	of	of	IN
6745	7041	25	an	an	DT
6745	7041	26	egg	egg	NN
6745	7041	27	,	,	,
6745	7041	28	and	and	CC
6745	7041	29	write	write	VB
6745	7041	30	a	a	DT
6745	7041	31	word	word	NN
6745	7041	32	or	or	CC
6745	7041	33	name	name	NN
6745	7041	34	upon	upon	IN
6745	7041	35	the	the	DT
6745	7041	36	cake	cake	NN
6745	7041	37	.	.	.
6745	7042	1	It	-PRON-	PRP
6745	7042	2	pleases	please	VBZ
6745	7042	3	the	the	DT
6745	7042	4	little	little	JJ
6745	7042	5	ones	one	NNS
6745	7042	6	very	very	RB
6745	7042	7	much	much	RB
6745	7042	8	.	.	.
6745	7043	1	PRESERVING	PRESERVING	NNP
6745	7043	2	.	.	.
6745	7044	1	In	in	IN
6745	7044	2	using	use	VBG
6745	7044	3	self	self	NN
6745	7044	4	-	-	HYPH
6745	7044	5	sealing	seal	VBG
6745	7044	6	glass	glass	NN
6745	7044	7	jars	jar	NNS
6745	7044	8	great	great	JJ
6745	7044	9	care	care	NN
6745	7044	10	must	must	MD
6745	7044	11	be	be	VB
6745	7044	12	taken	take	VBN
6745	7044	13	.	.	.
6745	7045	1	If	if	IN
6745	7045	2	the	the	DT
6745	7045	3	work	work	NN
6745	7045	4	is	be	VBZ
6745	7045	5	properly	properly	RB
6745	7045	6	done	do	VBN
6745	7045	7	the	the	DT
6745	7045	8	fruit	fruit	NN
6745	7045	9	can	can	MD
6745	7045	10	be	be	VB
6745	7045	11	kept	keep	VBN
6745	7045	12	for	for	IN
6745	7045	13	years	year	NNS
6745	7045	14	.	.	.
6745	7046	1	Have	have	VBP
6745	7046	2	a	a	DT
6745	7046	3	kettle	kettle	NN
6745	7046	4	of	of	IN
6745	7046	5	hot	hot	JJ
6745	7046	6	water	water	NN
6745	7046	7	on	on	IN
6745	7046	8	the	the	DT
6745	7046	9	stove	stove	NN
6745	7046	10	beside	beside	IN
6745	7046	11	the	the	DT
6745	7046	12	preserving	preserve	VBG
6745	7046	13	kettle	kettle	NN
6745	7046	14	,	,	,
6745	7046	15	and	and	CC
6745	7046	16	also	also	RB
6745	7046	17	a	a	DT
6745	7046	18	small	small	JJ
6745	7046	19	dipper	dipper	NN
6745	7046	20	of	of	IN
6745	7046	21	hot	hot	JJ
6745	7046	22	water	water	NN
6745	7046	23	.	.	.
6745	7047	1	Plunge	plunge	VB
6745	7047	2	a	a	DT
6745	7047	3	jar	jar	NN
6745	7047	4	into	into	IN
6745	7047	5	the	the	DT
6745	7047	6	hot	hot	JJ
6745	7047	7	water	water	NN
6745	7047	8	,	,	,
6745	7047	9	having	have	VBG
6745	7047	10	the	the	DT
6745	7047	11	water	water	NN
6745	7047	12	strike	strike	NN
6745	7047	13	both	both	DT
6745	7047	14	inside	inside	IN
6745	7047	15	and	and	CC
6745	7047	16	outside	outside	IN
6745	7047	17	the	the	DT
6745	7047	18	jar	jar	NN
6745	7047	19	at	at	IN
6745	7047	20	the	the	DT
6745	7047	21	same	same	JJ
6745	7047	22	time	time	NN
6745	7047	23	.	.	.
6745	7048	1	If	if	IN
6745	7048	2	you	-PRON-	PRP
6745	7048	3	set	set	VBP
6745	7048	4	it	-PRON-	PRP
6745	7048	5	down	down	RP
6745	7048	6	instead	instead	RB
6745	7048	7	of	of	IN
6745	7048	8	plunging	plunge	VBG
6745	7048	9	it	-PRON-	PRP
6745	7048	10	,	,	,
6745	7048	11	it	-PRON-	PRP
6745	7048	12	will	will	MD
6745	7048	13	break	break	VB
6745	7048	14	.	.	.
6745	7049	1	Put	put	VB
6745	7049	2	the	the	DT
6745	7049	3	cover	cover	NN
6745	7049	4	in	in	IN
6745	7049	5	the	the	DT
6745	7049	6	dipper	dipper	NN
6745	7049	7	.	.	.
6745	7050	1	When	when	WRB
6745	7050	2	the	the	DT
6745	7050	3	jar	jar	NN
6745	7050	4	is	be	VBZ
6745	7050	5	hot	hot	JJ
6745	7050	6	,	,	,
6745	7050	7	lift	lift	VB
6745	7050	8	it	-PRON-	PRP
6745	7050	9	up	up	RP
6745	7050	10	and	and	CC
6745	7050	11	pour	pour	VB
6745	7050	12	the	the	DT
6745	7050	13	water	water	NN
6745	7050	14	from	from	IN
6745	7050	15	it	-PRON-	PRP
6745	7050	16	into	into	IN
6745	7050	17	the	the	DT
6745	7050	18	kettle	kettle	NN
6745	7050	19	.	.	.
6745	7051	1	Stand	stand	VB
6745	7051	2	the	the	DT
6745	7051	3	jar	jar	NN
6745	7051	4	in	in	IN
6745	7051	5	the	the	DT
6745	7051	6	hot	hot	JJ
6745	7051	7	water	water	NN
6745	7051	8	and	and	CC
6745	7051	9	fill	fill	VB
6745	7051	10	it	-PRON-	PRP
6745	7051	11	with	with	IN
6745	7051	12	hot	hot	JJ
6745	7051	13	fruit	fruit	NN
6745	7051	14	from	from	IN
6745	7051	15	the	the	DT
6745	7051	16	preserving	preserve	VBG
6745	7051	17	kettle	kettle	NN
6745	7051	18	.	.	.
6745	7052	1	Fill	fill	VB
6745	7052	2	to	to	IN
6745	7052	3	the	the	DT
6745	7052	4	brim	brim	NN
6745	7052	5	with	with	IN
6745	7052	6	the	the	DT
6745	7052	7	hot	hot	JJ
6745	7052	8	syrup	syrup	NN
6745	7052	9	.	.	.
6745	7053	1	Take	take	VB
6745	7053	2	the	the	DT
6745	7053	3	cover	cover	NN
6745	7053	4	from	from	IN
6745	7053	5	the	the	DT
6745	7053	6	dipper	dipper	NN
6745	7053	7	of	of	IN
6745	7053	8	hot	hot	JJ
6745	7053	9	water	water	NN
6745	7053	10	and	and	CC
6745	7053	11	screw	screw	VBD
6745	7053	12	it	-PRON-	PRP
6745	7053	13	on	on	IN
6745	7053	14	very	very	RB
6745	7053	15	tightly	tightly	RB
6745	7053	16	.	.	.
6745	7054	1	In	in	IN
6745	7054	2	using	use	VBG
6745	7054	3	the	the	DT
6745	7054	4	jars	jar	NNS
6745	7054	5	a	a	DT
6745	7054	6	second	second	JJ
6745	7054	7	time	time	NN
6745	7054	8	have	have	VBP
6745	7054	9	the	the	DT
6745	7054	10	right	right	JJ
6745	7054	11	cover	cover	NN
6745	7054	12	and	and	CC
6745	7054	13	band	band	NN
6745	7054	14	for	for	IN
6745	7054	15	each	each	DT
6745	7054	16	one	one	NN
6745	7054	17	.	.	.
6745	7055	1	A.	a.	JJ
6745	7055	2	large	large	JJ
6745	7055	3	-	-	HYPH
6745	7055	4	mouthed	mouthed	JJ
6745	7055	5	tunnel	tunnel	NN
6745	7055	6	,	,	,
6745	7055	7	such	such	JJ
6745	7055	8	as	as	IN
6745	7055	9	grocers	grocer	NNS
6745	7055	10	have	have	VBP
6745	7055	11	,	,	,
6745	7055	12	is	be	VBZ
6745	7055	13	almost	almost	RB
6745	7055	14	indispensible	indispensible	JJ
6745	7055	15	in	in	IN
6745	7055	16	the	the	DT
6745	7055	17	work	work	NN
6745	7055	18	of	of	IN
6745	7055	19	preserving	preserve	VBG
6745	7055	20	.	.	.
6745	7056	1	Jellies	jelly	NNS
6745	7056	2	and	and	CC
6745	7056	3	jams	jam	NNS
6745	7056	4	should	should	MD
6745	7056	5	be	be	VB
6745	7056	6	put	put	VBN
6745	7056	7	in	in	IN
6745	7056	8	tumblers	tumbler	NNS
6745	7056	9	or	or	CC
6745	7056	10	bowls	bowl	NNS
6745	7056	11	.	.	.
6745	7057	1	A	a	DT
6745	7057	2	paper	paper	NN
6745	7057	3	should	should	MD
6745	7057	4	be	be	VB
6745	7057	5	cut	cut	VBN
6745	7057	6	to	to	TO
6745	7057	7	fit	fit	VB
6745	7057	8	the	the	DT
6745	7057	9	top	top	NN
6745	7057	10	,	,	,
6745	7057	11	and	and	CC
6745	7057	12	then	then	RB
6745	7057	13	wet	wet	JJ
6745	7057	14	in	in	IN
6745	7057	15	brandy	brandy	NN
6745	7057	16	,	,	,
6745	7057	17	and	and	CC
6745	7057	18	another	another	DT
6745	7057	19	paper	paper	NN
6745	7057	20	should	should	MD
6745	7057	21	be	be	VB
6745	7057	22	pasted	paste	VBN
6745	7057	23	over	over	IN
6745	7057	24	it	-PRON-	PRP
6745	7057	25	Jelly	Jelly	NNP
6745	7057	26	tumblers	tumbler	VBZ
6745	7057	27	with	with	IN
6745	7057	28	glass	glass	NN
6745	7057	29	covers	cover	NNS
6745	7057	30	are	be	VBP
6745	7057	31	more	more	RBR
6745	7057	32	convenient	convenient	JJ
6745	7057	33	than	than	IN
6745	7057	34	the	the	DT
6745	7057	35	old	old	JJ
6745	7057	36	-	-	HYPH
6745	7057	37	fashioned	fashioned	JJ
6745	7057	38	ones	one	NNS
6745	7057	39	,	,	,
6745	7057	40	and	and	CC
6745	7057	41	where	where	WRB
6745	7057	42	they	-PRON-	PRP
6745	7057	43	are	be	VBP
6745	7057	44	used	use	VBN
6745	7057	45	the	the	DT
6745	7057	46	second	second	JJ
6745	7057	47	paper	paper	NN
6745	7057	48	cover	cover	NN
6745	7057	49	is	be	VBZ
6745	7057	50	not	not	RB
6745	7057	51	necessary	necessary	JJ
6745	7057	52	.	.	.
6745	7058	1	It	-PRON-	PRP
6745	7058	2	is	be	VBZ
6745	7058	3	better	well	JJR
6745	7058	4	not	not	RB
6745	7058	5	to	to	TO
6745	7058	6	cover	cover	VB
6745	7058	7	until	until	IN
6745	7058	8	some	some	DT
6745	7058	9	weeks	week	NNS
6745	7058	10	after	after	IN
6745	7058	11	the	the	DT
6745	7058	12	jelly	jelly	NN
6745	7058	13	is	be	VBZ
6745	7058	14	made	make	VBN
6745	7058	15	.	.	.
6745	7059	1	White	white	JJ
6745	7059	2	crushed	crushed	JJ
6745	7059	3	sugar	sugar	NN
6745	7059	4	is	be	VBZ
6745	7059	5	much	much	RB
6745	7059	6	the	the	DT
6745	7059	7	nicest	nice	JJS
6745	7059	8	for	for	IN
6745	7059	9	preserving	preserve	VBG
6745	7059	10	.	.	.
6745	7060	1	If	if	IN
6745	7060	2	jelly	jelly	NNP
6745	7060	3	does	do	VBZ
6745	7060	4	not	not	RB
6745	7060	5	seem	seem	VB
6745	7060	6	hard	hard	JJ
6745	7060	7	,	,	,
6745	7060	8	as	as	IN
6745	7060	9	it	-PRON-	PRP
6745	7060	10	should	should	MD
6745	7060	11	be	be	VB
6745	7060	12	the	the	DT
6745	7060	13	day	day	NN
6745	7060	14	after	after	IN
6745	7060	15	it	-PRON-	PRP
6745	7060	16	is	be	VBZ
6745	7060	17	made	make	VBN
6745	7060	18	,	,	,
6745	7060	19	it	-PRON-	PRP
6745	7060	20	can	can	MD
6745	7060	21	be	be	VB
6745	7060	22	set	set	VBN
6745	7060	23	in	in	IN
6745	7060	24	the	the	DT
6745	7060	25	sun	sun	NN
6745	7060	26	for	for	IN
6745	7060	27	several	several	JJ
6745	7060	28	hours	hour	NNS
6745	7060	29	,	,	,
6745	7060	30	which	which	WDT
6745	7060	31	will	will	MD
6745	7060	32	help	help	VB
6745	7060	33	it	-PRON-	PRP
6745	7060	34	greatly	greatly	RB
6745	7060	35	.	.	.
6745	7061	1	Strawberries	strawberry	NNS
6745	7061	2	.	.	.
6745	7062	1	To	to	IN
6745	7062	2	each	each	DT
6745	7062	3	pound	pound	NN
6745	7062	4	of	of	IN
6745	7062	5	berries	berry	NNS
6745	7062	6	allow	allow	VBP
6745	7062	7	half	half	PDT
6745	7062	8	a	a	DT
6745	7062	9	pound	pound	NN
6745	7062	10	of	of	IN
6745	7062	11	sugar	sugar	NN
6745	7062	12	.	.	.
6745	7063	1	Put	put	VB
6745	7063	2	the	the	DT
6745	7063	3	berries	berry	NNS
6745	7063	4	in	in	IN
6745	7063	5	a	a	DT
6745	7063	6	kettle	kettle	NN
6745	7063	7	,	,	,
6745	7063	8	and	and	CC
6745	7063	9	mash	mash	VB
6745	7063	10	them	-PRON-	PRP
6745	7063	11	a	a	DT
6745	7063	12	little	little	JJ
6745	7063	13	,	,	,
6745	7063	14	so	so	IN
6745	7063	15	that	that	IN
6745	7063	16	there	there	EX
6745	7063	17	will	will	MD
6745	7063	18	be	be	VB
6745	7063	19	juice	juice	NN
6745	7063	20	enough	enough	JJ
6745	7063	21	to	to	TO
6745	7063	22	cook	cook	VB
6745	7063	23	them	-PRON-	PRP
6745	7063	24	without	without	IN
6745	7063	25	using	use	VBG
6745	7063	26	water	water	NN
6745	7063	27	.	.	.
6745	7064	1	Stir	stir	VB
6745	7064	2	them	-PRON-	PRP
6745	7064	3	to	to	TO
6745	7064	4	prevent	prevent	VB
6745	7064	5	scorching	scorching	NN
6745	7064	6	.	.	.
6745	7065	1	Cook	Cook	NNP
6745	7065	2	fifteen	fifteen	CD
6745	7065	3	minutes	minute	NNS
6745	7065	4	;	;	:
6745	7065	5	then	then	RB
6745	7065	6	add	add	VB
6745	7065	7	the	the	DT
6745	7065	8	sugar	sugar	NN
6745	7065	9	,	,	,
6745	7065	10	and	and	CC
6745	7065	11	let	let	VB
6745	7065	12	them	-PRON-	PRP
6745	7065	13	boil	boil	VB
6745	7065	14	hard	hard	JJ
6745	7065	15	one	one	CD
6745	7065	16	minute	minute	NN
6745	7065	17	.	.	.
6745	7066	1	Put	put	VB
6745	7066	2	them	-PRON-	PRP
6745	7066	3	in	in	IN
6745	7066	4	the	the	DT
6745	7066	5	jars	jar	NNS
6745	7066	6	as	as	IN
6745	7066	7	directed	direct	VBN
6745	7066	8	.	.	.
6745	7067	1	More	more	RBR
6745	7067	2	or	or	CC
6745	7067	3	less	less	JJR
6745	7067	4	sugar	sugar	NN
6745	7067	5	may	may	MD
6745	7067	6	be	be	VB
6745	7067	7	used	use	VBN
6745	7067	8	,	,	,
6745	7067	9	as	as	IN
6745	7067	10	one	one	CD
6745	7067	11	prefers	prefer	VBZ
6745	7067	12	.	.	.
6745	7068	1	Raspberries	raspberry	NNS
6745	7068	2	.	.	.
6745	7069	1	To	to	IN
6745	7069	2	each	each	DT
6745	7069	3	pound	pound	NN
6745	7069	4	of	of	IN
6745	7069	5	berries	berry	NNS
6745	7069	6	allow	allow	VBP
6745	7069	7	three	three	CD
6745	7069	8	-	-	HYPH
6745	7069	9	fourths	fourth	NNS
6745	7069	10	of	of	IN
6745	7069	11	a	a	DT
6745	7069	12	pound	pound	NN
6745	7069	13	of	of	IN
6745	7069	14	sugar	sugar	NN
6745	7069	15	,	,	,
6745	7069	16	and	and	CC
6745	7069	17	cook	cook	VB
6745	7069	18	the	the	DT
6745	7069	19	same	same	JJ
6745	7069	20	as	as	IN
6745	7069	21	the	the	DT
6745	7069	22	strawberries	strawberry	NNS
6745	7069	23	.	.	.
6745	7070	1	Cherries	cherry	NNS
6745	7070	2	.	.	.
6745	7071	1	Cherries	cherry	NNS
6745	7071	2	may	may	MD
6745	7071	3	be	be	VB
6745	7071	4	preserved	preserve	VBN
6745	7071	5	either	either	CC
6745	7071	6	with	with	IN
6745	7071	7	or	or	CC
6745	7071	8	without	without	IN
6745	7071	9	stones	stone	NNS
6745	7071	10	.	.	.
6745	7072	1	Many	many	JJ
6745	7072	2	think	think	VBP
6745	7072	3	the	the	DT
6745	7072	4	stones	stone	NNS
6745	7072	5	give	give	VBP
6745	7072	6	a	a	DT
6745	7072	7	richer	rich	JJR
6745	7072	8	flavor	flavor	NN
6745	7072	9	.	.	.
6745	7073	1	To	to	IN
6745	7073	2	each	each	DT
6745	7073	3	pound	pound	NN
6745	7073	4	of	of	IN
6745	7073	5	cherries	cherry	NNS
6745	7073	6	allow	allow	VBP
6745	7073	7	one	one	CD
6745	7073	8	third	third	NN
6745	7073	9	of	of	IN
6745	7073	10	a	a	DT
6745	7073	11	pound	pound	NN
6745	7073	12	of	of	IN
6745	7073	13	sugar	sugar	NN
6745	7073	14	.	.	.
6745	7074	1	Put	put	VB
6745	7074	2	the	the	DT
6745	7074	3	sugar	sugar	NN
6745	7074	4	in	in	IN
6745	7074	5	the	the	DT
6745	7074	6	kettle	kettle	NN
6745	7074	7	with	with	IN
6745	7074	8	half	half	PDT
6745	7074	9	a	a	DT
6745	7074	10	pint	pint	NN
6745	7074	11	of	of	IN
6745	7074	12	water	water	NN
6745	7074	13	to	to	IN
6745	7074	14	three	three	CD
6745	7074	15	pounds	pound	NNS
6745	7074	16	of	of	IN
6745	7074	17	sugar	sugar	NN
6745	7074	18	.	.	.
6745	7075	1	Stir	stir	VB
6745	7075	2	it	-PRON-	PRP
6745	7075	3	until	until	IN
6745	7075	4	it	-PRON-	PRP
6745	7075	5	is	be	VBZ
6745	7075	6	dissolved	dissolve	VBN
6745	7075	7	.	.	.
6745	7076	1	When	when	WRB
6745	7076	2	boiling	boil	VBG
6745	7076	3	,	,	,
6745	7076	4	add	add	VB
6745	7076	5	the	the	DT
6745	7076	6	cherries	cherry	NNS
6745	7076	7	,	,	,
6745	7076	8	and	and	CC
6745	7076	9	cook	cook	VB
6745	7076	10	three	three	CD
6745	7076	11	minutes	minute	NNS
6745	7076	12	;	;	:
6745	7076	13	then	then	RB
6745	7076	14	put	put	VBD
6745	7076	15	in	in	RP
6745	7076	16	the	the	DT
6745	7076	17	jars	jar	NNS
6745	7076	18	.	.	.
6745	7077	1	Currants	currant	NNS
6745	7077	2	.	.	.
6745	7078	1	Currants	currant	NNS
6745	7078	2	should	should	MD
6745	7078	3	be	be	VB
6745	7078	4	prepared	prepare	VBN
6745	7078	5	the	the	DT
6745	7078	6	same	same	JJ
6745	7078	7	as	as	IN
6745	7078	8	raspberries	raspberry	NNS
6745	7078	9	.	.	.
6745	7079	1	Pineapple	pineapple	NN
6745	7079	2	.	.	.
6745	7080	1	Pare	pare	VB
6745	7080	2	the	the	DT
6745	7080	3	fruit	fruit	NN
6745	7080	4	,	,	,
6745	7080	5	and	and	CC
6745	7080	6	be	be	VB
6745	7080	7	sure	sure	JJ
6745	7080	8	you	-PRON-	PRP
6745	7080	9	take	take	VBP
6745	7080	10	out	out	RP
6745	7080	11	all	all	PDT
6745	7080	12	the	the	DT
6745	7080	13	eyes	eye	NNS
6745	7080	14	and	and	CC
6745	7080	15	discolored	discolor	VBD
6745	7080	16	parts	part	NNS
6745	7080	17	.	.	.
6745	7081	1	Cut	cut	NN
6745	7081	2	in	in	IN
6745	7081	3	slices	slice	NNS
6745	7081	4	,	,	,
6745	7081	5	and	and	CC
6745	7081	6	cut	cut	VBD
6745	7081	7	the	the	DT
6745	7081	8	slices	slice	NNS
6745	7081	9	in	in	IN
6745	7081	10	small	small	JJ
6745	7081	11	bits	bit	NNS
6745	7081	12	,	,	,
6745	7081	13	taking	take	VBG
6745	7081	14	out	out	RP
6745	7081	15	the	the	DT
6745	7081	16	core	core	NN
6745	7081	17	.	.	.
6745	7082	1	Weigh	weigh	VB
6745	7082	2	the	the	DT
6745	7082	3	fruit	fruit	NN
6745	7082	4	,	,	,
6745	7082	5	and	and	CC
6745	7082	6	put	put	VBD
6745	7082	7	in	in	RP
6745	7082	8	a	a	DT
6745	7082	9	pan	pan	NN
6745	7082	10	with	with	IN
6745	7082	11	half	half	PDT
6745	7082	12	as	as	RB
6745	7082	13	many	many	JJ
6745	7082	14	pounds	pound	NNS
6745	7082	15	of	of	IN
6745	7082	16	sugar	sugar	NN
6745	7082	17	as	as	IN
6745	7082	18	of	of	IN
6745	7082	19	fruit	fruit	NN
6745	7082	20	.	.	.
6745	7083	1	Let	let	VB
6745	7083	2	it	-PRON-	PRP
6745	7083	3	stand	stand	VB
6745	7083	4	over	over	IN
6745	7083	5	night	night	NN
6745	7083	6	In	in	IN
6745	7083	7	the	the	DT
6745	7083	8	morning	morning	NN
6745	7083	9	put	put	VBD
6745	7083	10	it	-PRON-	PRP
6745	7083	11	over	over	IN
6745	7083	12	the	the	DT
6745	7083	13	fire	fire	NN
6745	7083	14	and	and	CC
6745	7083	15	let	let	VB
6745	7083	16	it	-PRON-	PRP
6745	7083	17	boil	boil	VB
6745	7083	18	rapidly	rapidly	RB
6745	7083	19	for	for	IN
6745	7083	20	a	a	DT
6745	7083	21	minute	minute	NN
6745	7083	22	only	only	RB
6745	7083	23	,	,	,
6745	7083	24	as	as	IN
6745	7083	25	cooking	cook	VBG
6745	7083	26	long	long	RB
6745	7083	27	discolors	discolor	NNS
6745	7083	28	it	-PRON-	PRP
6745	7083	29	.	.	.
6745	7084	1	Put	put	VB
6745	7084	2	it	-PRON-	PRP
6745	7084	3	in	in	IN
6745	7084	4	the	the	DT
6745	7084	5	jars	jar	NNS
6745	7084	6	as	as	IN
6745	7084	7	directed	direct	VBN
6745	7084	8	.	.	.
6745	7085	1	Grated	Grated	NNP
6745	7085	2	Pineapple	Pineapple	NNP
6745	7085	3	.	.	.
6745	7086	1	Pare	pare	VB
6745	7086	2	the	the	DT
6745	7086	3	fruit	fruit	NN
6745	7086	4	clean	clean	JJ
6745	7086	5	;	;	:
6745	7086	6	then	then	RB
6745	7086	7	grate	grate	VB
6745	7086	8	it	-PRON-	PRP
6745	7086	9	on	on	IN
6745	7086	10	a	a	DT
6745	7086	11	coarse	coarse	JJ
6745	7086	12	grater	grater	NN
6745	7086	13	,	,	,
6745	7086	14	rejecting	reject	VBG
6745	7086	15	the	the	DT
6745	7086	16	cores	core	NNS
6745	7086	17	.	.	.
6745	7087	1	Weigh	weigh	VB
6745	7087	2	it	-PRON-	PRP
6745	7087	3	,	,	,
6745	7087	4	and	and	CC
6745	7087	5	put	put	VBD
6745	7087	6	to	to	IN
6745	7087	7	each	each	DT
6745	7087	8	pound	pound	NN
6745	7087	9	of	of	IN
6745	7087	10	fruit	fruit	NN
6745	7087	11	a	a	DT
6745	7087	12	pound	pound	NN
6745	7087	13	of	of	IN
6745	7087	14	sugar	sugar	NN
6745	7087	15	.	.	.
6745	7088	1	Let	let	VB
6745	7088	2	it	-PRON-	PRP
6745	7088	3	stand	stand	VB
6745	7088	4	over	over	IN
6745	7088	5	night	night	NN
6745	7088	6	.	.	.
6745	7089	1	In	in	IN
6745	7089	2	the	the	DT
6745	7089	3	morning	morning	NN
6745	7089	4	boil	boil	NN
6745	7089	5	for	for	IN
6745	7089	6	a	a	DT
6745	7089	7	minute	minute	NN
6745	7089	8	,	,	,
6745	7089	9	and	and	CC
6745	7089	10	it	-PRON-	PRP
6745	7089	11	is	be	VBZ
6745	7089	12	done	do	VBN
6745	7089	13	.	.	.
6745	7090	1	Put	put	VB
6745	7090	2	it	-PRON-	PRP
6745	7090	3	in	in	IN
6745	7090	4	jars	jar	NNS
6745	7090	5	as	as	IN
6745	7090	6	directed	direct	VBN
6745	7090	7	.	.	.
6745	7091	1	Blackberries	blackberry	NNS
6745	7091	2	.	.	.
6745	7092	1	Blackberries	blackberry	NNS
6745	7092	2	are	be	VBP
6745	7092	3	prepared	prepare	VBN
6745	7092	4	like	like	IN
6745	7092	5	strawberries	strawberry	NNS
6745	7092	6	.	.	.
6745	7093	1	If	if	IN
6745	7093	2	they	-PRON-	PRP
6745	7093	3	are	be	VBP
6745	7093	4	quite	quite	RB
6745	7093	5	ripe	ripe	JJ
6745	7093	6	,	,	,
6745	7093	7	not	not	RB
6745	7093	8	quite	quite	RB
6745	7093	9	so	so	RB
6745	7093	10	much	much	JJ
6745	7093	11	sugar	sugar	NN
6745	7093	12	is	be	VBZ
6745	7093	13	needed	need	VBN
6745	7093	14	.	.	.
6745	7094	1	Whortleberries	whortleberry	NNS
6745	7094	2	.	.	.
6745	7095	1	To	to	IN
6745	7095	2	each	each	DT
6745	7095	3	quart	quart	NN
6745	7095	4	of	of	IN
6745	7095	5	berries	berry	NNS
6745	7095	6	allow	allow	VBP
6745	7095	7	one	one	CD
6745	7095	8	-	-	HYPH
6745	7095	9	third	third	NN
6745	7095	10	of	of	IN
6745	7095	11	a	a	DT
6745	7095	12	pound	pound	NN
6745	7095	13	of	of	IN
6745	7095	14	sugar	sugar	NN
6745	7095	15	,	,	,
6745	7095	16	and	and	CC
6745	7095	17	half	half	PDT
6745	7095	18	a	a	DT
6745	7095	19	pint	pint	NN
6745	7095	20	of	of	IN
6745	7095	21	water	water	NN
6745	7095	22	to	to	IN
6745	7095	23	three	three	CD
6745	7095	24	pounds	pound	NNS
6745	7095	25	of	of	IN
6745	7095	26	sugar	sugar	NN
6745	7095	27	.	.	.
6745	7096	1	Put	put	VB
6745	7096	2	the	the	DT
6745	7096	3	water	water	NN
6745	7096	4	and	and	CC
6745	7096	5	sugar	sugar	NN
6745	7096	6	over	over	IN
6745	7096	7	the	the	DT
6745	7096	8	fire	fire	NN
6745	7096	9	,	,	,
6745	7096	10	and	and	CC
6745	7096	11	when	when	WRB
6745	7096	12	boiling	boil	VBG
6745	7096	13	hot	hot	RB
6745	7096	14	,	,	,
6745	7096	15	add	add	VB
6745	7096	16	the	the	DT
6745	7096	17	berries	berry	NNS
6745	7096	18	.	.	.
6745	7097	1	Cook	cook	VB
6745	7097	2	three	three	CD
6745	7097	3	minutes	minute	NNS
6745	7097	4	.	.	.
6745	7098	1	Put	put	VB
6745	7098	2	in	in	IN
6745	7098	3	the	the	DT
6745	7098	4	jars	jar	NNS
6745	7098	5	as	as	IN
6745	7098	6	directed	direct	VBN
6745	7098	7	.	.	.
6745	7099	1	Crab	Crab	NNP
6745	7099	2	-	-	HYPH
6745	7099	3	Apples	Apples	NNP
6745	7099	4	.	.	.
6745	7100	1	To	to	IN
6745	7100	2	each	each	DT
6745	7100	3	pound	pound	NN
6745	7100	4	of	of	IN
6745	7100	5	fruit	fruit	NN
6745	7100	6	allow	allow	VB
6745	7100	7	half	half	PDT
6745	7100	8	a	a	DT
6745	7100	9	pound	pound	NN
6745	7100	10	of	of	IN
6745	7100	11	sugar	sugar	NN
6745	7100	12	,	,	,
6745	7100	13	and	and	CC
6745	7100	14	a	a	DT
6745	7100	15	pint	pint	NN
6745	7100	16	of	of	IN
6745	7100	17	water	water	NN
6745	7100	18	to	to	IN
6745	7100	19	three	three	CD
6745	7100	20	pounds	pound	NNS
6745	7100	21	of	of	IN
6745	7100	22	sugar	sugar	NN
6745	7100	23	.	.	.
6745	7101	1	When	when	WRB
6745	7101	2	the	the	DT
6745	7101	3	syrup	syrup	NN
6745	7101	4	is	be	VBZ
6745	7101	5	boiling	boil	VBG
6745	7101	6	hot	hot	JJ
6745	7101	7	,	,	,
6745	7101	8	drop	drop	VB
6745	7101	9	in	in	IN
6745	7101	10	the	the	DT
6745	7101	11	apples	apple	NNS
6745	7101	12	.	.	.
6745	7102	1	They	-PRON-	PRP
6745	7102	2	will	will	MD
6745	7102	3	cook	cook	VB
6745	7102	4	very	very	RB
6745	7102	5	quickly	quickly	RB
6745	7102	6	.	.	.
6745	7103	1	When	when	WRB
6745	7103	2	done	do	VBN
6745	7103	3	,	,	,
6745	7103	4	fill	fill	VB
6745	7103	5	a	a	DT
6745	7103	6	jar	jar	NN
6745	7103	7	with	with	IN
6745	7103	8	the	the	DT
6745	7103	9	fruit	fruit	NN
6745	7103	10	,	,	,
6745	7103	11	and	and	CC
6745	7103	12	fill	fill	VB
6745	7103	13	it	-PRON-	PRP
6745	7103	14	up	up	RP
6745	7103	15	with	with	IN
6745	7103	16	syrup	syrup	NN
6745	7103	17	.	.	.
6745	7104	1	Pears	pear	NNS
6745	7104	2	.	.	.
6745	7105	1	Pare	pare	VB
6745	7105	2	the	the	DT
6745	7105	3	fruit	fruit	NN
6745	7105	4	and	and	CC
6745	7105	5	cut	cut	VBD
6745	7105	6	in	in	IN
6745	7105	7	halves	half	NNS
6745	7105	8	.	.	.
6745	7106	1	Throw	throw	VB
6745	7106	2	into	into	IN
6745	7106	3	cold	cold	JJ
6745	7106	4	water	water	NN
6745	7106	5	,	,	,
6745	7106	6	or	or	CC
6745	7106	7	they	-PRON-	PRP
6745	7106	8	will	will	MD
6745	7106	9	be	be	VB
6745	7106	10	discolored	discolor	VBN
6745	7106	11	.	.	.
6745	7107	1	Use	use	VB
6745	7107	2	one	one	CD
6745	7107	3	pound	pound	NN
6745	7107	4	of	of	IN
6745	7107	5	sugar	sugar	NN
6745	7107	6	for	for	IN
6745	7107	7	three	three	CD
6745	7107	8	of	of	IN
6745	7107	9	fruit	fruit	NN
6745	7107	10	,	,	,
6745	7107	11	and	and	CC
6745	7107	12	one	one	CD
6745	7107	13	quart	quart	NN
6745	7107	14	of	of	IN
6745	7107	15	water	water	NN
6745	7107	16	for	for	IN
6745	7107	17	three	three	CD
6745	7107	18	pounds	pound	NNS
6745	7107	19	of	of	IN
6745	7107	20	sugar	sugar	NN
6745	7107	21	.	.	.
6745	7108	1	When	when	WRB
6745	7108	2	the	the	DT
6745	7108	3	syrup	syrup	NN
6745	7108	4	is	be	VBZ
6745	7108	5	boiling	boil	VBG
6745	7108	6	,	,	,
6745	7108	7	take	take	VB
6745	7108	8	the	the	DT
6745	7108	9	pears	pear	NNS
6745	7108	10	from	from	IN
6745	7108	11	the	the	DT
6745	7108	12	water	water	NN
6745	7108	13	,	,	,
6745	7108	14	and	and	CC
6745	7108	15	drop	drop	VB
6745	7108	16	into	into	IN
6745	7108	17	the	the	DT
6745	7108	18	syrup	syrup	NN
6745	7108	19	.	.	.
6745	7109	1	Cook	cook	VB
6745	7109	2	until	until	IN
6745	7109	3	they	-PRON-	PRP
6745	7109	4	can	can	MD
6745	7109	5	be	be	VB
6745	7109	6	pierced	pierce	VBN
6745	7109	7	easily	easily	RB
6745	7109	8	with	with	IN
6745	7109	9	a	a	DT
6745	7109	10	silver	silver	JJ
6745	7109	11	fork	fork	NN
6745	7109	12	.	.	.
6745	7110	1	Fill	fill	VB
6745	7110	2	the	the	DT
6745	7110	3	jars	jar	NNS
6745	7110	4	with	with	IN
6745	7110	5	fruit	fruit	NN
6745	7110	6	,	,	,
6745	7110	7	and	and	CC
6745	7110	8	fill	fill	VB
6745	7110	9	up	up	RP
6745	7110	10	to	to	IN
6745	7110	11	the	the	DT
6745	7110	12	brim	brim	NN
6745	7110	13	with	with	IN
6745	7110	14	syrup	syrup	NN
6745	7110	15	,	,	,
6745	7110	16	using	use	VBG
6745	7110	17	a	a	DT
6745	7110	18	small	small	JJ
6745	7110	19	strainer	strainer	NN
6745	7110	20	in	in	IN
6745	7110	21	the	the	DT
6745	7110	22	tunnel	tunnel	NN
6745	7110	23	,	,	,
6745	7110	24	that	that	IN
6745	7110	25	the	the	DT
6745	7110	26	syrup	syrup	NN
6745	7110	27	may	may	MD
6745	7110	28	look	look	VB
6745	7110	29	clear	clear	JJ
6745	7110	30	.	.	.
6745	7111	1	Bartlett	Bartlett	NNP
6745	7111	2	pears	pear	NNS
6745	7111	3	are	be	VBP
6745	7111	4	delicious	delicious	JJ
6745	7111	5	,	,	,
6745	7111	6	as	as	IN
6745	7111	7	are	be	VBP
6745	7111	8	,	,	,
6745	7111	9	also	also	RB
6745	7111	10	,	,	,
6745	7111	11	Seckel	Seckel	NNP
6745	7111	12	;	;	:
6745	7111	13	but	but	CC
6745	7111	14	many	many	JJ
6745	7111	15	other	other	JJ
6745	7111	16	varieties	variety	NNS
6745	7111	17	are	be	VBP
6745	7111	18	good	good	JJ
6745	7111	19	.	.	.
6745	7112	1	Peaches	peach	NNS
6745	7112	2	.	.	.
6745	7113	1	Have	have	VBP
6745	7113	2	ready	ready	JJ
6745	7113	3	a	a	DT
6745	7113	4	kettle	kettle	NN
6745	7113	5	of	of	IN
6745	7113	6	boiling	boiling	NN
6745	7113	7	water	water	NN
6745	7113	8	.	.	.
6745	7114	1	Fill	fill	VB
6745	7114	2	a	a	DT
6745	7114	3	wire	wire	NN
6745	7114	4	basket	basket	NN
6745	7114	5	with	with	IN
6745	7114	6	peaches	peach	NNS
6745	7114	7	and	and	CC
6745	7114	8	plunge	plunge	VB
6745	7114	9	them	-PRON-	PRP
6745	7114	10	into	into	IN
6745	7114	11	the	the	DT
6745	7114	12	boiling	boiling	NN
6745	7114	13	water	water	NN
6745	7114	14	.	.	.
6745	7115	1	In	in	IN
6745	7115	2	two	two	CD
6745	7115	3	minutes	minute	NNS
6745	7115	4	take	take	VBP
6745	7115	5	them	-PRON-	PRP
6745	7115	6	out	out	RP
6745	7115	7	,	,	,
6745	7115	8	and	and	CC
6745	7115	9	the	the	DT
6745	7115	10	skins	skin	NNS
6745	7115	11	will	will	MD
6745	7115	12	come	come	VB
6745	7115	13	off	off	RP
6745	7115	14	easily	easily	RB
6745	7115	15	.	.	.
6745	7116	1	Drop	drop	VB
6745	7116	2	the	the	DT
6745	7116	3	fruit	fruit	NN
6745	7116	4	into	into	IN
6745	7116	5	cold	cold	JJ
6745	7116	6	water	water	NN
6745	7116	7	,	,	,
6745	7116	8	to	to	TO
6745	7116	9	keep	keep	VB
6745	7116	10	the	the	DT
6745	7116	11	color	color	NN
6745	7116	12	.	.	.
6745	7117	1	For	for	IN
6745	7117	2	three	three	CD
6745	7117	3	pounds	pound	NNS
6745	7117	4	of	of	IN
6745	7117	5	fruit	fruit	NN
6745	7117	6	use	use	VBP
6745	7117	7	one	one	CD
6745	7117	8	pound	pound	NN
6745	7117	9	of	of	IN
6745	7117	10	sugar	sugar	NN
6745	7117	11	,	,	,
6745	7117	12	and	and	CC
6745	7117	13	one	one	CD
6745	7117	14	pint	pint	NN
6745	7117	15	of	of	IN
6745	7117	16	water	water	NN
6745	7117	17	for	for	IN
6745	7117	18	three	three	CD
6745	7117	19	pounds	pound	NNS
6745	7117	20	of	of	IN
6745	7117	21	sugar	sugar	NN
6745	7117	22	.	.	.
6745	7118	1	When	when	WRB
6745	7118	2	the	the	DT
6745	7118	3	syrup	syrup	NN
6745	7118	4	is	be	VBZ
6745	7118	5	boiling	boil	VBG
6745	7118	6	hot	hot	JJ
6745	7118	7	,	,	,
6745	7118	8	take	take	VB
6745	7118	9	the	the	DT
6745	7118	10	fruit	fruit	NN
6745	7118	11	from	from	IN
6745	7118	12	the	the	DT
6745	7118	13	water	water	NN
6745	7118	14	,	,	,
6745	7118	15	and	and	CC
6745	7118	16	drop	drop	VB
6745	7118	17	into	into	IN
6745	7118	18	it	-PRON-	PRP
6745	7118	19	.	.	.
6745	7119	1	Put	put	VB
6745	7119	2	but	but	CC
6745	7119	3	a	a	DT
6745	7119	4	few	few	JJ
6745	7119	5	in	in	IN
6745	7119	6	at	at	IN
6745	7119	7	a	a	DT
6745	7119	8	time	time	NN
6745	7119	9	,	,	,
6745	7119	10	as	as	IN
6745	7119	11	they	-PRON-	PRP
6745	7119	12	cook	cook	VBP
6745	7119	13	very	very	RB
6745	7119	14	quickly	quickly	RB
6745	7119	15	.	.	.
6745	7120	1	Take	take	VB
6745	7120	2	them	-PRON-	PRP
6745	7120	3	from	from	IN
6745	7120	4	the	the	DT
6745	7120	5	syrup	syrup	NN
6745	7120	6	with	with	IN
6745	7120	7	a	a	DT
6745	7120	8	silver	silver	NN
6745	7120	9	fork	fork	NN
6745	7120	10	,	,	,
6745	7120	11	fill	fill	VB
6745	7120	12	the	the	DT
6745	7120	13	jar	jar	NN
6745	7120	14	,	,	,
6745	7120	15	and	and	CC
6745	7120	16	fill	fill	VB
6745	7120	17	up	up	RP
6745	7120	18	with	with	IN
6745	7120	19	strained	strained	JJ
6745	7120	20	syrup	syrup	NN
6745	7120	21	.	.	.
6745	7121	1	Peaches	peach	NNS
6745	7121	2	are	be	VBP
6745	7121	3	much	much	RB
6745	7121	4	nicer	nice	JJR
6745	7121	5	preserved	preserve	VBN
6745	7121	6	whole	whole	RB
6745	7121	7	,	,	,
6745	7121	8	as	as	IN
6745	7121	9	the	the	DT
6745	7121	10	stones	stone	NNS
6745	7121	11	give	give	VBP
6745	7121	12	a	a	DT
6745	7121	13	rich	rich	JJ
6745	7121	14	flavor	flavor	NN
6745	7121	15	.	.	.
6745	7122	1	Brandied	Brandied	NNP
6745	7122	2	Peaches	Peaches	NNPS
6745	7122	3	.	.	.
6745	7123	1	The	the	DT
6745	7123	2	Morris	Morris	NNP
6745	7123	3	white	white	JJ
6745	7123	4	peaches	peach	NNS
6745	7123	5	are	be	VBP
6745	7123	6	the	the	DT
6745	7123	7	best	good	JJS
6745	7123	8	.	.	.
6745	7124	1	Take	take	VB
6745	7124	2	off	off	RP
6745	7124	3	the	the	DT
6745	7124	4	skins	skin	NNS
6745	7124	5	with	with	IN
6745	7124	6	boiling	boiling	NN
6745	7124	7	water	water	NN
6745	7124	8	.	.	.
6745	7125	1	To	to	IN
6745	7125	2	each	each	DT
6745	7125	3	pound	pound	NN
6745	7125	4	of	of	IN
6745	7125	5	fruit	fruit	NN
6745	7125	6	allow	allow	VBP
6745	7125	7	one	one	CD
6745	7125	8	pound	pound	NN
6745	7125	9	of	of	IN
6745	7125	10	sugar	sugar	NN
6745	7125	11	,	,	,
6745	7125	12	and	and	CC
6745	7125	13	half	half	PDT
6745	7125	14	a	a	DT
6745	7125	15	pint	pint	NN
6745	7125	16	of	of	IN
6745	7125	17	water	water	NN
6745	7125	18	to	to	IN
6745	7125	19	three	three	CD
6745	7125	20	pounds	pound	NNS
6745	7125	21	of	of	IN
6745	7125	22	sugar	sugar	NN
6745	7125	23	.	.	.
6745	7126	1	When	when	WRB
6745	7126	2	the	the	DT
6745	7126	3	syrup	syrup	NN
6745	7126	4	is	be	VBZ
6745	7126	5	boiling	boil	VBG
6745	7126	6	hot	hot	RB
6745	7126	7	,	,	,
6745	7126	8	put	put	VBN
6745	7126	9	in	in	IN
6745	7126	10	the	the	DT
6745	7126	11	peaches	peach	NNS
6745	7126	12	,	,	,
6745	7126	13	and	and	CC
6745	7126	14	as	as	RB
6745	7126	15	fast	fast	RB
6745	7126	16	as	as	IN
6745	7126	17	they	-PRON-	PRP
6745	7126	18	cook	cook	VBP
6745	7126	19	,	,	,
6745	7126	20	take	take	VB
6745	7126	21	them	-PRON-	PRP
6745	7126	22	out	out	RP
6745	7126	23	carefully	carefully	RB
6745	7126	24	and	and	CC
6745	7126	25	spread	spread	VB
6745	7126	26	on	on	IN
6745	7126	27	platters	platter	NNS
6745	7126	28	.	.	.
6745	7127	1	When	when	WRB
6745	7127	2	cool	cool	JJ
6745	7127	3	,	,	,
6745	7127	4	put	put	VBD
6745	7127	5	them	-PRON-	PRP
6745	7127	6	in	in	IN
6745	7127	7	jars	jar	NNS
6745	7127	8	,	,	,
6745	7127	9	and	and	CC
6745	7127	10	fill	fill	VB
6745	7127	11	up	up	RP
6745	7127	12	these	these	DT
6745	7127	13	with	with	IN
6745	7127	14	syrup	syrup	NN
6745	7127	15	,	,	,
6745	7127	16	using	use	VBG
6745	7127	17	one	one	CD
6745	7127	18	-	-	HYPH
6745	7127	19	half	half	NN
6745	7127	20	syrup	syrup	NN
6745	7127	21	and	and	CC
6745	7127	22	one	one	CD
6745	7127	23	-	-	HYPH
6745	7127	24	half	half	NN
6745	7127	25	pale	pale	JJ
6745	7127	26	brandy	brandy	NN
6745	7127	27	.	.	.
6745	7128	1	First	first	JJ
6745	7128	2	-	-	HYPH
6745	7128	3	proof	proof	JJ
6745	7128	4	alcohol	alcohol	NN
6745	7128	5	,	,	,
6745	7128	6	diluted	dilute	VBN
6745	7128	7	with	with	IN
6745	7128	8	an	an	DT
6745	7128	9	equal	equal	JJ
6745	7128	10	quantity	quantity	NN
6745	7128	11	of	of	IN
6745	7128	12	water	water	NN
6745	7128	13	,	,	,
6745	7128	14	can	can	MD
6745	7128	15	be	be	VB
6745	7128	16	used	use	VBN
6745	7128	17	,	,	,
6745	7128	18	instead	instead	RB
6745	7128	19	of	of	IN
6745	7128	20	brandy	brandy	NN
6745	7128	21	,	,	,
6745	7128	22	but	but	CC
6745	7128	23	it	-PRON-	PRP
6745	7128	24	is	be	VBZ
6745	7128	25	not	not	RB
6745	7128	26	,	,	,
6745	7128	27	of	of	IN
6745	7128	28	course	course	NN
6745	7128	29	,	,	,
6745	7128	30	so	so	RB
6745	7128	31	nice	nice	JJ
6745	7128	32	.	.	.
6745	7129	1	Plums	plum	NNS
6745	7129	2	.	.	.
6745	7130	1	The	the	DT
6745	7130	2	large	large	JJ
6745	7130	3	white	white	JJ
6745	7130	4	plums	plum	NNS
6745	7130	5	must	must	MD
6745	7130	6	be	be	VB
6745	7130	7	skinned	skin	VBN
6745	7130	8	by	by	IN
6745	7130	9	using	use	VBG
6745	7130	10	boiling	boiling	NN
6745	7130	11	water	water	NN
6745	7130	12	,	,	,
6745	7130	13	as	as	IN
6745	7130	14	for	for	IN
6745	7130	15	peaches	peach	NNS
6745	7130	16	,	,	,
6745	7130	17	and	and	CC
6745	7130	18	then	then	RB
6745	7130	19	throwing	throw	VBG
6745	7130	20	them	-PRON-	PRP
6745	7130	21	into	into	IN
6745	7130	22	cold	cold	JJ
6745	7130	23	water	water	NN
6745	7130	24	.	.	.
6745	7131	1	For	for	IN
6745	7131	2	one	one	CD
6745	7131	3	pound	pound	NN
6745	7131	4	of	of	IN
6745	7131	5	fruit	fruit	NN
6745	7131	6	allow	allow	VB
6745	7131	7	half	half	PDT
6745	7131	8	a	a	DT
6745	7131	9	pound	pound	NN
6745	7131	10	of	of	IN
6745	7131	11	sugar	sugar	NN
6745	7131	12	,	,	,
6745	7131	13	and	and	CC
6745	7131	14	half	half	PDT
6745	7131	15	a	a	DT
6745	7131	16	pint	pint	NN
6745	7131	17	of	of	IN
6745	7131	18	water	water	NN
6745	7131	19	for	for	IN
6745	7131	20	three	three	CD
6745	7131	21	pounds	pound	NNS
6745	7131	22	of	of	IN
6745	7131	23	sugar	sugar	NN
6745	7131	24	.	.	.
6745	7132	1	Cook	Cook	NNP
6745	7132	2	but	but	CC
6745	7132	3	few	few	JJ
6745	7132	4	at	at	IN
6745	7132	5	a	a	DT
6745	7132	6	time	time	NN
6745	7132	7	,	,	,
6745	7132	8	and	and	CC
6745	7132	9	take	take	VB
6745	7132	10	them	-PRON-	PRP
6745	7132	11	out	out	RP
6745	7132	12	carefully	carefully	RB
6745	7132	13	.	.	.
6745	7133	1	Fill	fill	VB
6745	7133	2	up	up	RP
6745	7133	3	the	the	DT
6745	7133	4	jar	jar	NN
6745	7133	5	with	with	IN
6745	7133	6	hot	hot	JJ
6745	7133	7	syrup	syrup	NN
6745	7133	8	.	.	.
6745	7134	1	Damsons	damson	NNS
6745	7134	2	.	.	.
6745	7135	1	Wash	wash	VB
6745	7135	2	the	the	DT
6745	7135	3	fruit	fruit	NN
6745	7135	4	,	,	,
6745	7135	5	and	and	CC
6745	7135	6	for	for	IN
6745	7135	7	one	one	CD
6745	7135	8	pound	pound	NN
6745	7135	9	of	of	IN
6745	7135	10	it	-PRON-	PRP
6745	7135	11	use	use	VB
6745	7135	12	half	half	PDT
6745	7135	13	a	a	DT
6745	7135	14	pound	pound	NN
6745	7135	15	of	of	IN
6745	7135	16	sugar	sugar	NN
6745	7135	17	,	,	,
6745	7135	18	and	and	CC
6745	7135	19	half	half	PDT
6745	7135	20	a	a	DT
6745	7135	21	pint	pint	NN
6745	7135	22	of	of	IN
6745	7135	23	water	water	NN
6745	7135	24	for	for	IN
6745	7135	25	three	three	CD
6745	7135	26	pounds	pound	NNS
6745	7135	27	of	of	IN
6745	7135	28	sugar	sugar	NN
6745	7135	29	.	.	.
6745	7136	1	When	when	WRB
6745	7136	2	the	the	DT
6745	7136	3	syrup	syrup	NN
6745	7136	4	is	be	VBZ
6745	7136	5	boiling	boil	VBG
6745	7136	6	hot	hot	RB
6745	7136	7	,	,	,
6745	7136	8	put	put	VBN
6745	7136	9	in	in	IN
6745	7136	10	the	the	DT
6745	7136	11	fruit	fruit	NN
6745	7136	12	,	,	,
6745	7136	13	and	and	CC
6745	7136	14	cook	cook	VB
6745	7136	15	three	three	CD
6745	7136	16	minutes	minute	NNS
6745	7136	17	.	.	.
6745	7137	1	Dip	dip	VB
6745	7137	2	the	the	DT
6745	7137	3	plums	plum	NNS
6745	7137	4	and	and	CC
6745	7137	5	syrup	syrup	NN
6745	7137	6	together	together	RB
6745	7137	7	into	into	IN
6745	7137	8	the	the	DT
6745	7137	9	jars	jar	NNS
6745	7137	10	.	.	.
6745	7138	1	Quinces	quince	NNS
6745	7138	2	.	.	.
6745	7139	1	Pare	Pare	NNP
6745	7139	2	and	and	CC
6745	7139	3	quarter	quarter	VB
6745	7139	4	the	the	DT
6745	7139	5	fruit	fruit	NN
6745	7139	6	,	,	,
6745	7139	7	and	and	CC
6745	7139	8	take	take	VB
6745	7139	9	out	out	RP
6745	7139	10	all	all	PDT
6745	7139	11	the	the	DT
6745	7139	12	cores	core	NNS
6745	7139	13	and	and	CC
6745	7139	14	the	the	DT
6745	7139	15	hard	hard	JJ
6745	7139	16	place	place	NN
6745	7139	17	around	around	IN
6745	7139	18	them	-PRON-	PRP
6745	7139	19	.	.	.
6745	7140	1	Boil	Boil	NNP
6745	7140	2	the	the	DT
6745	7140	3	fruit	fruit	NN
6745	7140	4	in	in	IN
6745	7140	5	clear	clear	JJ
6745	7140	6	water	water	NN
6745	7140	7	until	until	IN
6745	7140	8	tender	tender	NN
6745	7140	9	;	;	:
6745	7140	10	then	then	RB
6745	7140	11	spread	spread	VB
6745	7140	12	it	-PRON-	PRP
6745	7140	13	on	on	IN
6745	7140	14	towels	towel	NNS
6745	7140	15	to	to	TO
6745	7140	16	dry	dry	VB
6745	7140	17	.	.	.
6745	7141	1	For	for	IN
6745	7141	2	one	one	CD
6745	7141	3	pound	pound	NN
6745	7141	4	of	of	IN
6745	7141	5	fruit	fruit	NN
6745	7141	6	allow	allow	VB
6745	7141	7	half	half	PDT
6745	7141	8	a	a	DT
6745	7141	9	pound	pound	NN
6745	7141	10	of	of	IN
6745	7141	11	sugar	sugar	NN
6745	7141	12	,	,	,
6745	7141	13	and	and	CC
6745	7141	14	one	one	CD
6745	7141	15	pint	pint	NN
6745	7141	16	of	of	IN
6745	7141	17	water	water	NN
6745	7141	18	for	for	IN
6745	7141	19	three	three	CD
6745	7141	20	pounds	pound	NNS
6745	7141	21	of	of	IN
6745	7141	22	sugar	sugar	NN
6745	7141	23	.	.	.
6745	7142	1	When	when	WRB
6745	7142	2	the	the	DT
6745	7142	3	syrup	syrup	NN
6745	7142	4	is	be	VBZ
6745	7142	5	boiling	boil	VBG
6745	7142	6	hot	hot	RB
6745	7142	7	,	,	,
6745	7142	8	put	put	VBN
6745	7142	9	in	in	IN
6745	7142	10	the	the	DT
6745	7142	11	fruit	fruit	NN
6745	7142	12	,	,	,
6745	7142	13	and	and	CC
6745	7142	14	let	let	VB
6745	7142	15	it	-PRON-	PRP
6745	7142	16	cook	cook	VB
6745	7142	17	very	very	RB
6745	7142	18	slowly	slowly	RB
6745	7142	19	;	;	:
6745	7142	20	or	or	CC
6745	7142	21	,	,	,
6745	7142	22	set	set	VB
6745	7142	23	it	-PRON-	PRP
6745	7142	24	back	back	RB
6745	7142	25	on	on	IN
6745	7142	26	the	the	DT
6745	7142	27	stove	stove	NN
6745	7142	28	so	so	IN
6745	7142	29	that	that	IN
6745	7142	30	it	-PRON-	PRP
6745	7142	31	hardly	hardly	RB
6745	7142	32	cooks	cook	VBZ
6745	7142	33	at	at	RB
6745	7142	34	all	all	RB
6745	7142	35	,	,	,
6745	7142	36	and	and	CC
6745	7142	37	keep	keep	VB
6745	7142	38	it	-PRON-	PRP
6745	7142	39	on	on	RP
6745	7142	40	for	for	IN
6745	7142	41	an	an	DT
6745	7142	42	hour	hour	NN
6745	7142	43	or	or	CC
6745	7142	44	more	more	JJR
6745	7142	45	,	,	,
6745	7142	46	if	if	IN
6745	7142	47	you	-PRON-	PRP
6745	7142	48	can	can	MD
6745	7142	49	without	without	IN
6745	7142	50	its	-PRON-	PRP$
6745	7142	51	cooking	cooking	NN
6745	7142	52	to	to	IN
6745	7142	53	pieces--	pieces--	NNP
6745	7142	54	as	as	IN
6745	7142	55	the	the	DT
6745	7142	56	longer	long	JJR
6745	7142	57	it	-PRON-	PRP
6745	7142	58	cooks	cook	VBZ
6745	7142	59	,	,	,
6745	7142	60	the	the	DT
6745	7142	61	brighter	bright	JJR
6745	7142	62	red	red	JJ
6745	7142	63	color	color	NN
6745	7142	64	it	-PRON-	PRP
6745	7142	65	will	will	MD
6745	7142	66	be	be	VB
6745	7142	67	.	.	.
6745	7143	1	Put	put	VB
6745	7143	2	it	-PRON-	PRP
6745	7143	3	in	in	IN
6745	7143	4	jars	jar	NNS
6745	7143	5	,	,	,
6745	7143	6	and	and	CC
6745	7143	7	strain	strain	VB
6745	7143	8	the	the	DT
6745	7143	9	syrup	syrup	NN
6745	7143	10	over	over	IN
6745	7143	11	it	-PRON-	PRP
6745	7143	12	,	,	,
6745	7143	13	as	as	IN
6745	7143	14	with	with	IN
6745	7143	15	other	other	JJ
6745	7143	16	fruits	fruit	NNS
6745	7143	17	.	.	.
6745	7144	1	Sour	Sour	NNP
6745	7144	2	Oranges	Oranges	NNP
6745	7144	3	.	.	.
6745	7145	1	Grate	grate	VB
6745	7145	2	off	off	RP
6745	7145	3	the	the	DT
6745	7145	4	rind	rind	NN
6745	7145	5	,	,	,
6745	7145	6	cut	cut	VBD
6745	7145	7	the	the	DT
6745	7145	8	orange	orange	NN
6745	7145	9	into	into	IN
6745	7145	10	two	two	CD
6745	7145	11	parts	part	NNS
6745	7145	12	,	,	,
6745	7145	13	and	and	CC
6745	7145	14	remove	remove	VB
6745	7145	15	the	the	DT
6745	7145	16	pulp	pulp	NN
6745	7145	17	.	.	.
6745	7146	1	Weigh	weigh	VB
6745	7146	2	the	the	DT
6745	7146	3	peel	peel	NN
6745	7146	4	,	,	,
6745	7146	5	place	place	VB
6745	7146	6	it	-PRON-	PRP
6745	7146	7	in	in	IN
6745	7146	8	a	a	DT
6745	7146	9	large	large	JJ
6745	7146	10	stone	stone	NN
6745	7146	11	pot	pot	NN
6745	7146	12	,	,	,
6745	7146	13	and	and	CC
6745	7146	14	cover	cover	VB
6745	7146	15	with	with	IN
6745	7146	16	brine	brine	NN
6745	7146	17	made	make	VBN
6745	7146	18	of	of	IN
6745	7146	19	three	three	CD
6745	7146	20	gallons	gallon	NNS
6745	7146	21	of	of	IN
6745	7146	22	water	water	NN
6745	7146	23	and	and	CC
6745	7146	24	a	a	DT
6745	7146	25	quart	quart	NN
6745	7146	26	of	of	IN
6745	7146	27	salt	salt	NN
6745	7146	28	.	.	.
6745	7147	1	Let	let	VB
6745	7147	2	it	-PRON-	PRP
6745	7147	3	stand	stand	VB
6745	7147	4	twenty	twenty	CD
6745	7147	5	-	-	HYPH
6745	7147	6	four	four	CD
6745	7147	7	hours	hour	NNS
6745	7147	8	,	,	,
6745	7147	9	and	and	CC
6745	7147	10	drain	drain	VB
6745	7147	11	off	off	RP
6745	7147	12	the	the	DT
6745	7147	13	brine	brine	NN
6745	7147	14	.	.	.
6745	7148	1	Again	again	RB
6745	7148	2	cover	cover	VB
6745	7148	3	the	the	DT
6745	7148	4	peel	peel	NN
6745	7148	5	with	with	IN
6745	7148	6	brine	brine	NN
6745	7148	7	made	make	VBN
6745	7148	8	of	of	IN
6745	7148	9	the	the	DT
6745	7148	10	same	same	JJ
6745	7148	11	quantity	quantity	NN
6745	7148	12	of	of	IN
6745	7148	13	water	water	NN
6745	7148	14	and	and	CC
6745	7148	15	half	half	NN
6745	7148	16	as	as	RB
6745	7148	17	much	much	JJ
6745	7148	18	salt	salt	NN
6745	7148	19	as	as	IN
6745	7148	20	was	be	VBD
6745	7148	21	first	first	RB
6745	7148	22	used	use	VBN
6745	7148	23	,	,	,
6745	7148	24	and	and	CC
6745	7148	25	let	let	VB
6745	7148	26	it	-PRON-	PRP
6745	7148	27	stand	stand	VB
6745	7148	28	another	another	DT
6745	7148	29	day	day	NN
6745	7148	30	.	.	.
6745	7149	1	Drain	drain	NN
6745	7149	2	,	,	,
6745	7149	3	cover	cover	VB
6745	7149	4	with	with	IN
6745	7149	5	clear	clear	JJ
6745	7149	6	cold	cold	JJ
6745	7149	7	water	water	NN
6745	7149	8	,	,	,
6745	7149	9	and	and	CC
6745	7149	10	let	let	VB
6745	7149	11	it	-PRON-	PRP
6745	7149	12	stand	stand	VB
6745	7149	13	a	a	DT
6745	7149	14	third	third	JJ
6745	7149	15	day	day	NN
6745	7149	16	.	.	.
6745	7150	1	Drain	drain	VB
6745	7150	2	again	again	RB
6745	7150	3	,	,	,
6745	7150	4	and	and	CC
6745	7150	5	put	put	VBD
6745	7150	6	in	in	RP
6745	7150	7	a	a	DT
6745	7150	8	boiler	boiler	NN
6745	7150	9	and	and	CC
6745	7150	10	cover	cover	VB
6745	7150	11	with	with	IN
6745	7150	12	fresh	fresh	JJ
6745	7150	13	cold	cold	JJ
6745	7150	14	water	water	NN
6745	7150	15	.	.	.
6745	7151	1	Let	let	VB
6745	7151	2	it	-PRON-	PRP
6745	7151	3	come	come	VB
6745	7151	4	to	to	IN
6745	7151	5	a	a	DT
6745	7151	6	boil	boil	NN
6745	7151	7	,	,	,
6745	7151	8	and	and	CC
6745	7151	9	boil	boil	VB
6745	7151	10	fifteen	fifteen	CD
6745	7151	11	minutes	minute	NNS
6745	7151	12	;	;	:
6745	7151	13	then	then	RB
6745	7151	14	take	take	VB
6745	7151	15	out	out	RP
6745	7151	16	and	and	CC
6745	7151	17	drain	drain	VB
6745	7151	18	.	.	.
6745	7152	1	Make	make	VB
6745	7152	2	a	a	DT
6745	7152	3	syrup	syrup	NN
6745	7152	4	of	of	IN
6745	7152	5	three	three	CD
6745	7152	6	quarts	quart	NNS
6745	7152	7	of	of	IN
6745	7152	8	sugar	sugar	NN
6745	7152	9	and	and	CC
6745	7152	10	one	one	CD
6745	7152	11	of	of	IN
6745	7152	12	water	water	NN
6745	7152	13	,	,	,
6745	7152	14	for	for	IN
6745	7152	15	every	every	DT
6745	7152	16	six	six	CD
6745	7152	17	pounds	pound	NNS
6745	7152	18	of	of	IN
6745	7152	19	peel	peel	NN
6745	7152	20	.	.	.
6745	7153	1	When	when	WRB
6745	7153	2	the	the	DT
6745	7153	3	syrup	syrup	NN
6745	7153	4	is	be	VBZ
6745	7153	5	clear	clear	JJ
6745	7153	6	,	,	,
6745	7153	7	drop	drop	VB
6745	7153	8	in	in	IN
6745	7153	9	the	the	DT
6745	7153	10	peel	peel	NN
6745	7153	11	and	and	CC
6745	7153	12	boil	boil	VB
6745	7153	13	until	until	IN
6745	7153	14	it	-PRON-	PRP
6745	7153	15	is	be	VBZ
6745	7153	16	clear	clear	JJ
6745	7153	17	and	and	CC
6745	7153	18	tender	tender	JJ
6745	7153	19	--	--	:
6745	7153	20	perhaps	perhaps	RB
6745	7153	21	four	four	CD
6745	7153	22	hours	hour	NNS
6745	7153	23	of	of	IN
6745	7153	24	slow	slow	JJ
6745	7153	25	boiling	boiling	NN
6745	7153	26	.	.	.
6745	7154	1	Great	great	JJ
6745	7154	2	care	care	NN
6745	7154	3	must	must	MD
6745	7154	4	be	be	VB
6745	7154	5	taken	take	VBN
6745	7154	6	that	that	IN
6745	7154	7	it	-PRON-	PRP
6745	7154	8	is	be	VBZ
6745	7154	9	not	not	RB
6745	7154	10	scorched	scorch	VBN
6745	7154	11	.	.	.
6745	7155	1	It	-PRON-	PRP
6745	7155	2	must	must	MD
6745	7155	3	be	be	VB
6745	7155	4	stirred	stir	VBN
6745	7155	5	every	every	DT
6745	7155	6	fifteen	fifteen	CD
6745	7155	7	minutes	minute	NNS
6745	7155	8	.	.	.
6745	7156	1	The	the	DT
6745	7156	2	sugar	sugar	NN
6745	7156	3	may	may	MD
6745	7156	4	be	be	VB
6745	7156	5	either	either	CC
6745	7156	6	white	white	JJ
6745	7156	7	or	or	CC
6745	7156	8	brown	brown	JJ
6745	7156	9	.	.	.
6745	7157	1	The	the	DT
6745	7157	2	orange	orange	NN
6745	7157	3	used	use	VBD
6745	7157	4	is	be	VBZ
6745	7157	5	not	not	RB
6745	7157	6	the	the	DT
6745	7157	7	common	common	JJ
6745	7157	8	orange	orange	NN
6745	7157	9	,	,	,
6745	7157	10	but	but	CC
6745	7157	11	the	the	DT
6745	7157	12	wild	wild	JJ
6745	7157	13	,	,	,
6745	7157	14	sour	sour	JJ
6745	7157	15	fruit	fruit	NN
6745	7157	16	,	,	,
6745	7157	17	found	find	VBN
6745	7157	18	in	in	IN
6745	7157	19	Florida	Florida	NNP
6745	7157	20	.	.	.
6745	7158	1	The	the	DT
6745	7158	2	pulp	pulp	NN
6745	7158	3	may	may	MD
6745	7158	4	be	be	VB
6745	7158	5	used	use	VBN
6745	7158	6	for	for	IN
6745	7158	7	marmalade	marmalade	NN
6745	7158	8	.	.	.
6745	7159	1	Grapes	grape	NNS
6745	7159	2	.	.	.
6745	7160	1	Squeeze	squeeze	VB
6745	7160	2	the	the	DT
6745	7160	3	pulp	pulp	NN
6745	7160	4	of	of	IN
6745	7160	5	the	the	DT
6745	7160	6	grapes	grape	NNS
6745	7160	7	out	out	IN
6745	7160	8	of	of	IN
6745	7160	9	the	the	DT
6745	7160	10	skins	skin	NNS
6745	7160	11	.	.	.
6745	7161	1	Cook	cook	NN
6745	7161	2	fee	fee	NN
6745	7161	3	pulp	pulp	NN
6745	7161	4	(	(	-LRB-
6745	7161	5	a	a	DT
6745	7161	6	few	few	JJ
6745	7161	7	minutes	minute	NNS
6745	7161	8	)	)	-RRB-
6745	7161	9	until	until	IN
6745	7161	10	you	-PRON-	PRP
6745	7161	11	can	can	MD
6745	7161	12	press	press	VB
6745	7161	13	it	-PRON-	PRP
6745	7161	14	all	all	RB
6745	7161	15	through	through	IN
6745	7161	16	a	a	DT
6745	7161	17	sieve	sieve	NN
6745	7161	18	.	.	.
6745	7162	1	Reject	reject	VB
6745	7162	2	the	the	DT
6745	7162	3	seeds	seed	NNS
6745	7162	4	.	.	.
6745	7163	1	Add	add	VB
6745	7163	2	a	a	DT
6745	7163	3	little	little	JJ
6745	7163	4	water	water	NN
6745	7163	5	to	to	IN
6745	7163	6	the	the	DT
6745	7163	7	skins	skin	NNS
6745	7163	8	,	,	,
6745	7163	9	and	and	CC
6745	7163	10	cook	cook	VB
6745	7163	11	until	until	IN
6745	7163	12	they	-PRON-	PRP
6745	7163	13	are	be	VBP
6745	7163	14	quite	quite	RB
6745	7163	15	tender	tender	JJ
6745	7163	16	.	.	.
6745	7164	1	Then	then	RB
6745	7164	2	put	put	VB
6745	7164	3	the	the	DT
6745	7164	4	skins	skin	NNS
6745	7164	5	and	and	CC
6745	7164	6	pulp	pulp	NN
6745	7164	7	together	together	RB
6745	7164	8	.	.	.
6745	7165	1	Measure	measure	NN
6745	7165	2	;	;	:
6745	7165	3	and	and	CC
6745	7165	4	to	to	IN
6745	7165	5	each	each	DT
6745	7165	6	pint	pint	NN
6745	7165	7	add	add	VB
6745	7165	8	a	a	DT
6745	7165	9	pound	pound	NN
6745	7165	10	of	of	IN
6745	7165	11	sugar	sugar	NN
6745	7165	12	,	,	,
6745	7165	13	and	and	CC
6745	7165	14	boil	boil	VB
6745	7165	15	fifteen	fifteen	CD
6745	7165	16	minutes	minute	NNS
6745	7165	17	.	.	.
6745	7166	1	Apple	Apple	NNP
6745	7166	2	Ginger	Ginger	NNP
6745	7166	3	.	.	.
6745	7167	1	Four	four	CD
6745	7167	2	pounds	pound	NNS
6745	7167	3	each	each	DT
6745	7167	4	of	of	IN
6745	7167	5	apple	apple	NN
6745	7167	6	and	and	CC
6745	7167	7	sugar	sugar	NN
6745	7167	8	.	.	.
6745	7168	1	Make	make	VB
6745	7168	2	a	a	DT
6745	7168	3	syrup	syrup	NN
6745	7168	4	of	of	IN
6745	7168	5	the	the	DT
6745	7168	6	sugar	sugar	NN
6745	7168	7	,	,	,
6745	7168	8	adding	add	VBG
6745	7168	9	a	a	DT
6745	7168	10	pint	pint	NN
6745	7168	11	of	of	IN
6745	7168	12	water	water	NN
6745	7168	13	.	.	.
6745	7169	1	Chop	chop	VB
6745	7169	2	the	the	DT
6745	7169	3	apple	apple	NN
6745	7169	4	very	very	RB
6745	7169	5	fine	fine	RB
6745	7169	6	--	--	:
6745	7169	7	with	with	IN
6745	7169	8	one	one	CD
6745	7169	9	ounce	ounce	NN
6745	7169	10	of	of	IN
6745	7169	11	green	green	JJ
6745	7169	12	ginger	ginger	NN
6745	7169	13	;	;	:
6745	7169	14	or	or	CC
6745	7169	15	,	,	,
6745	7169	16	if	if	IN
6745	7169	17	you	-PRON-	PRP
6745	7169	18	can	can	MD
6745	7169	19	not	not	RB
6745	7169	20	get	get	VB
6745	7169	21	the	the	DT
6745	7169	22	green	green	JJ
6745	7169	23	ginger	ginger	NN
6745	7169	24	,	,	,
6745	7169	25	use	use	VB
6745	7169	26	white	white	JJ
6745	7169	27	ginger	ginger	NN
6745	7169	28	root	root	NN
6745	7169	29	Put	Put	VBN
6745	7169	30	in	in	IN
6745	7169	31	the	the	DT
6745	7169	32	syrup	syrup	NN
6745	7169	33	with	with	IN
6745	7169	34	the	the	DT
6745	7169	35	grated	grate	VBN
6745	7169	36	rind	rind	NN
6745	7169	37	of	of	IN
6745	7169	38	four	four	CD
6745	7169	39	lemons	lemon	NNS
6745	7169	40	,	,	,
6745	7169	41	and	and	CC
6745	7169	42	boil	boil	VB
6745	7169	43	slowly	slowly	RB
6745	7169	44	for	for	IN
6745	7169	45	two	two	CD
6745	7169	46	hours	hour	NNS
6745	7169	47	,	,	,
6745	7169	48	or	or	CC
6745	7169	49	until	until	IN
6745	7169	50	it	-PRON-	PRP
6745	7169	51	looks	look	VBZ
6745	7169	52	clear	clear	JJ
6745	7169	53	.	.	.
6745	7170	1	Raspberry	Raspberry	NNP
6745	7170	2	or	or	CC
6745	7170	3	Strawberry	Strawberry	NNP
6745	7170	4	Jam	Jam	NNP
6745	7170	5	.	.	.
6745	7171	1	For	for	IN
6745	7171	2	each	each	DT
6745	7171	3	pound	pound	NN
6745	7171	4	of	of	IN
6745	7171	5	fruit	fruit	NN
6745	7171	6	allow	allow	VBP
6745	7171	7	a	a	DT
6745	7171	8	pound	pound	NN
6745	7171	9	of	of	IN
6745	7171	10	sugar	sugar	NN
6745	7171	11	.	.	.
6745	7172	1	Mash	mash	VB
6745	7172	2	the	the	DT
6745	7172	3	fruit	fruit	NN
6745	7172	4	in	in	IN
6745	7172	5	the	the	DT
6745	7172	6	kettle	kettle	NN
6745	7172	7	.	.	.
6745	7173	1	Boil	Boil	NNP
6745	7173	2	hard	hard	RB
6745	7173	3	for	for	IN
6745	7173	4	fifteen	fifteen	CD
6745	7173	5	minutes	minute	NNS
6745	7173	6	;	;	:
6745	7173	7	then	then	RB
6745	7173	8	add	add	VB
6745	7173	9	the	the	DT
6745	7173	10	sugar	sugar	NN
6745	7173	11	,	,	,
6745	7173	12	and	and	CC
6745	7173	13	boil	boil	VB
6745	7173	14	five	five	CD
6745	7173	15	minutes	minute	NNS
6745	7173	16	.	.	.
6745	7174	1	Orange	Orange	NNP
6745	7174	2	Marmalade	Marmalade	NNP
6745	7174	3	.	.	.
6745	7175	1	Take	take	VB
6745	7175	2	equal	equal	JJ
6745	7175	3	weights	weight	NNS
6745	7175	4	of	of	IN
6745	7175	5	sour	sour	JJ
6745	7175	6	oranges	orange	NNS
6745	7175	7	and	and	CC
6745	7175	8	sugar	sugar	NN
6745	7175	9	.	.	.
6745	7176	1	Grate	grate	VB
6745	7176	2	the	the	DT
6745	7176	3	yellow	yellow	JJ
6745	7176	4	rind	rind	NN
6745	7176	5	from	from	IN
6745	7176	6	a	a	DT
6745	7176	7	fourth	fourth	JJ
6745	7176	8	of	of	IN
6745	7176	9	the	the	DT
6745	7176	10	oranges	orange	NNS
6745	7176	11	.	.	.
6745	7177	1	Cut	cut	VB
6745	7177	2	all	all	PDT
6745	7177	3	the	the	DT
6745	7177	4	fruit	fruit	NN
6745	7177	5	in	in	IN
6745	7177	6	halves	half	NNS
6745	7177	7	at	at	IN
6745	7177	8	what	what	WP
6745	7177	9	might	may	MD
6745	7177	10	be	be	VB
6745	7177	11	called	call	VBN
6745	7177	12	the	the	DT
6745	7177	13	"	"	``
6745	7177	14	equator	equator	NN
6745	7177	15	.	.	.
6745	7177	16	"	"	''
6745	7178	1	Pick	pick	VB
6745	7178	2	out	out	RP
6745	7178	3	the	the	DT
6745	7178	4	pulp	pulp	NN
6745	7178	5	,	,	,
6745	7178	6	and	and	CC
6745	7178	7	free	free	VB
6745	7178	8	it	-PRON-	PRP
6745	7178	9	of	of	IN
6745	7178	10	seeds	seed	NNS
6745	7178	11	.	.	.
6745	7179	1	Drain	drain	VB
6745	7179	2	off	off	RP
6745	7179	3	as	as	RB
6745	7179	4	much	much	JJ
6745	7179	5	juice	juice	NN
6745	7179	6	as	as	IN
6745	7179	7	you	-PRON-	PRP
6745	7179	8	conveniently	conveniently	RB
6745	7179	9	can	can	MD
6745	7179	10	,	,	,
6745	7179	11	and	and	CC
6745	7179	12	put	put	VBD
6745	7179	13	it	-PRON-	PRP
6745	7179	14	on	on	RP
6745	7179	15	to	to	TO
6745	7179	16	boil	boil	VB
6745	7179	17	with	with	IN
6745	7179	18	the	the	DT
6745	7179	19	sugar	sugar	NN
6745	7179	20	.	.	.
6745	7180	1	Let	let	VB
6745	7180	2	it	-PRON-	PRP
6745	7180	3	come	come	VB
6745	7180	4	to	to	IN
6745	7180	5	a	a	DT
6745	7180	6	boil	boil	NN
6745	7180	7	.	.	.
6745	7181	1	Skim	Skim	NNP
6745	7181	2	,	,	,
6745	7181	3	and	and	CC
6745	7181	4	simmer	simmer	VB
6745	7181	5	for	for	IN
6745	7181	6	about	about	RB
6745	7181	7	fifteen	fifteen	CD
6745	7181	8	minutes	minute	NNS
6745	7181	9	;	;	:
6745	7181	10	then	then	RB
6745	7181	11	put	put	VBD
6745	7181	12	in	in	RP
6745	7181	13	the	the	DT
6745	7181	14	pulp	pulp	NN
6745	7181	15	and	and	CC
6745	7181	16	grated	grate	VBD
6745	7181	17	rind	rind	NN
6745	7181	18	and	and	CC
6745	7181	19	boil	boil	VB
6745	7181	20	fifteen	fifteen	CD
6745	7181	21	minutes	minute	NNS
6745	7181	22	longer	long	RBR
6745	7181	23	.	.	.
6745	7182	1	Put	put	VB
6745	7182	2	away	away	RB
6745	7182	3	in	in	IN
6745	7182	4	jelly	jelly	JJ
6745	7182	5	tumblers	tumbler	NNS
6745	7182	6	.	.	.
6745	7183	1	Quince	Quince	NNP
6745	7183	2	Marmalade	Marmalade	NNP
6745	7183	3	.	.	.
6745	7184	1	Cut	cut	VB
6745	7184	2	up	up	RP
6745	7184	3	quinces	quince	NNS
6745	7184	4	--	--	:
6745	7184	5	skins	skin	NNS
6745	7184	6	,	,	,
6745	7184	7	cores	core	NNS
6745	7184	8	and	and	CC
6745	7184	9	all	all	DT
6745	7184	10	,	,	,
6745	7184	11	cover	cover	VB
6745	7184	12	with	with	IN
6745	7184	13	water	water	NN
6745	7184	14	and	and	CC
6745	7184	15	boil	boil	VB
6745	7184	16	until	until	IN
6745	7184	17	tender	tender	NN
6745	7184	18	.	.	.
6745	7185	1	Rub	rub	VB
6745	7185	2	through	through	IN
6745	7185	3	a	a	DT
6745	7185	4	sieve	sieve	NN
6745	7185	5	,	,	,
6745	7185	6	and	and	CC
6745	7185	7	to	to	IN
6745	7185	8	every	every	DT
6745	7185	9	pint	pint	NN
6745	7185	10	of	of	IN
6745	7185	11	pulp	pulp	NN
6745	7185	12	add	add	VB
6745	7185	13	one	one	CD
6745	7185	14	pint	pint	NN
6745	7185	15	of	of	IN
6745	7185	16	sugar	sugar	NN
6745	7185	17	.	.	.
6745	7186	1	Boil	Boil	NNP
6745	7186	2	two	two	CD
6745	7186	3	hours	hour	NNS
6745	7186	4	,	,	,
6745	7186	5	stirring	stir	VBG
6745	7186	6	often	often	RB
6745	7186	7	.	.	.
6745	7187	1	Peach	Peach	NNP
6745	7187	2	,	,	,
6745	7187	3	crab	crab	NN
6745	7187	4	-	-	HYPH
6745	7187	5	apple	apple	NN
6745	7187	6	and	and	CC
6745	7187	7	,	,	,
6745	7187	8	in	in	IN
6745	7187	9	feet	foot	NNS
6745	7187	10	,	,	,
6745	7187	11	all	all	DT
6745	7187	12	kinds	kind	NNS
6745	7187	13	of	of	IN
6745	7187	14	marmalade	marmalade	NN
6745	7187	15	may	may	MD
6745	7187	16	be	be	VB
6745	7187	17	made	make	VBN
6745	7187	18	in	in	IN
6745	7187	19	the	the	DT
6745	7187	20	same	same	JJ
6745	7187	21	manner	manner	NN
6745	7187	22	.	.	.
6745	7188	1	Currant	Currant	NNP
6745	7188	2	Jelly	Jelly	NNP
6745	7188	3	.	.	.
6745	7189	1	Wash	wash	VB
6745	7189	2	the	the	DT
6745	7189	3	currants	currant	NNS
6745	7189	4	clean	clean	JJ
6745	7189	5	.	.	.
6745	7190	1	Put	put	VB
6745	7190	2	them	-PRON-	PRP
6745	7190	3	in	in	IN
6745	7190	4	the	the	DT
6745	7190	5	preserving	preserve	VBG
6745	7190	6	kettle	kettle	NN
6745	7190	7	and	and	CC
6745	7190	8	mash	mash	VB
6745	7190	9	them	-PRON-	PRP
6745	7190	10	,	,	,
6745	7190	11	and	and	CC
6745	7190	12	boil	boil	VB
6745	7190	13	twenty	twenty	CD
6745	7190	14	minutes	minute	NNS
6745	7190	15	or	or	CC
6745	7190	16	more	more	JJR
6745	7190	17	,	,	,
6745	7190	18	or	or	CC
6745	7190	19	until	until	IN
6745	7190	20	they	-PRON-	PRP
6745	7190	21	are	be	VBP
6745	7190	22	thoroughly	thoroughly	RB
6745	7190	23	cooked	cook	VBN
6745	7190	24	.	.	.
6745	7191	1	Dip	dip	VB
6745	7191	2	them	-PRON-	PRP
6745	7191	3	,	,	,
6745	7191	4	a	a	DT
6745	7191	5	quart	quart	NN
6745	7191	6	or	or	CC
6745	7191	7	more	more	JJR
6745	7191	8	at	at	IN
6745	7191	9	a	a	DT
6745	7191	10	time	time	NN
6745	7191	11	,	,	,
6745	7191	12	into	into	IN
6745	7191	13	a	a	DT
6745	7191	14	strainer	strainer	NN
6745	7191	15	cloth	cloth	NN
6745	7191	16	,	,	,
6745	7191	17	and	and	CC
6745	7191	18	squeeze	squeeze	VB
6745	7191	19	out	out	RP
6745	7191	20	all	all	PDT
6745	7191	21	the	the	DT
6745	7191	22	juice	juice	NN
6745	7191	23	.	.	.
6745	7192	1	Measure	measure	VB
6745	7192	2	this	this	DT
6745	7192	3	,	,	,
6745	7192	4	and	and	CC
6745	7192	5	for	for	IN
6745	7192	6	each	each	DT
6745	7192	7	pint	pint	NN
6745	7192	8	allow	allow	VB
6745	7192	9	one	one	CD
6745	7192	10	pound	pound	NN
6745	7192	11	of	of	IN
6745	7192	12	sugar	sugar	NN
6745	7192	13	.	.	.
6745	7193	1	Put	put	VB
6745	7193	2	the	the	DT
6745	7193	3	juice	juice	NN
6745	7193	4	over	over	IN
6745	7193	5	the	the	DT
6745	7193	6	fire	fire	NN
6745	7193	7	,	,	,
6745	7193	8	and	and	CC
6745	7193	9	let	let	VB
6745	7193	10	it	-PRON-	PRP
6745	7193	11	boil	boil	VB
6745	7193	12	rapidly	rapidly	RB
6745	7193	13	for	for	IN
6745	7193	14	five	five	CD
6745	7193	15	minutes	minute	NNS
6745	7193	16	;	;	:
6745	7193	17	then	then	RB
6745	7193	18	add	add	VB
6745	7193	19	the	the	DT
6745	7193	20	sugar	sugar	NN
6745	7193	21	,	,	,
6745	7193	22	and	and	CC
6745	7193	23	let	let	VB
6745	7193	24	it	-PRON-	PRP
6745	7193	25	boil	boil	VB
6745	7193	26	rapidly	rapidly	RB
6745	7193	27	one	one	CD
6745	7193	28	minute	minute	NN
6745	7193	29	longer	long	RBR
6745	7193	30	.	.	.
6745	7194	1	Take	take	VB
6745	7194	2	off	off	IN
6745	7194	3	of	of	IN
6745	7194	4	the	the	DT
6745	7194	5	fire	fire	NN
6745	7194	6	,	,	,
6745	7194	7	skim	skim	NNP
6745	7194	8	clear	clear	NNP
6745	7194	9	,	,	,
6745	7194	10	and	and	CC
6745	7194	11	put	put	VBD
6745	7194	12	in	in	RP
6745	7194	13	tumblers	tumbler	NNS
6745	7194	14	.	.	.
6745	7195	1	Barberry	Barberry	NNP
6745	7195	2	Jelly	Jelly	NNP
6745	7195	3	.	.	.
6745	7196	1	The	the	DT
6745	7196	2	barberries	barberry	NNS
6745	7196	3	need	nee	MD
6745	7196	4	not	not	RB
6745	7196	5	be	be	VB
6745	7196	6	stripped	strip	VBN
6745	7196	7	from	from	IN
6745	7196	8	the	the	DT
6745	7196	9	stems	stem	NNS
6745	7196	10	.	.	.
6745	7197	1	Put	put	VB
6745	7197	2	the	the	DT
6745	7197	3	fruit	fruit	NN
6745	7197	4	in	in	IN
6745	7197	5	a	a	DT
6745	7197	6	kettle	kettle	NN
6745	7197	7	with	with	IN
6745	7197	8	water	water	NN
6745	7197	9	enough	enough	RB
6745	7197	10	to	to	TO
6745	7197	11	come	come	VB
6745	7197	12	just	just	RB
6745	7197	13	to	to	IN
6745	7197	14	the	the	DT
6745	7197	15	top	top	NN
6745	7197	16	of	of	IN
6745	7197	17	the	the	DT
6745	7197	18	fruit	fruit	NN
6745	7197	19	,	,	,
6745	7197	20	and	and	CC
6745	7197	21	boil	boil	VB
6745	7197	22	until	until	IN
6745	7197	23	thoroughly	thoroughly	RB
6745	7197	24	cooked	cook	VBN
6745	7197	25	.	.	.
6745	7198	1	Put	put	VB
6745	7198	2	in	in	RP
6745	7198	3	a	a	DT
6745	7198	4	strainer	strainer	NN
6745	7198	5	cloth	cloth	NN
6745	7198	6	and	and	CC
6745	7198	7	get	get	VB
6745	7198	8	out	out	RP
6745	7198	9	all	all	PDT
6745	7198	10	the	the	DT
6745	7198	11	juice	juice	NN
6745	7198	12	.	.	.
6745	7199	1	To	to	IN
6745	7199	2	each	each	DT
6745	7199	3	pint	pint	NN
6745	7199	4	of	of	IN
6745	7199	5	it	-PRON-	PRP
6745	7199	6	allow	allow	VB
6745	7199	7	one	one	CD
6745	7199	8	pound	pound	NN
6745	7199	9	of	of	IN
6745	7199	10	sugar	sugar	NN
6745	7199	11	.	.	.
6745	7200	1	Boil	Boil	NNP
6745	7200	2	the	the	DT
6745	7200	3	juice	juice	NN
6745	7200	4	hard	hard	JJ
6745	7200	5	for	for	IN
6745	7200	6	fifteen	fifteen	CD
6745	7200	7	minutes	minute	NNS
6745	7200	8	.	.	.
6745	7201	1	Add	add	VB
6745	7201	2	the	the	DT
6745	7201	3	sugar	sugar	NN
6745	7201	4	,	,	,
6745	7201	5	and	and	CC
6745	7201	6	boil	boil	VB
6745	7201	7	rapidly	rapidly	RB
6745	7201	8	five	five	CD
6745	7201	9	or	or	CC
6745	7201	10	ten	ten	CD
6745	7201	11	minutes	minute	NNS
6745	7201	12	,	,	,
6745	7201	13	or	or	CC
6745	7201	14	until	until	IN
6745	7201	15	it	-PRON-	PRP
6745	7201	16	is	be	VBZ
6745	7201	17	thick	thick	JJ
6745	7201	18	.	.	.
6745	7202	1	Grape	Grape	NNP
6745	7202	2	Jelly	Jelly	NNP
6745	7202	3	.	.	.
6745	7203	1	Mash	mash	VB
6745	7203	2	the	the	DT
6745	7203	3	grapes	grape	NNS
6745	7203	4	in	in	IN
6745	7203	5	a	a	DT
6745	7203	6	kettle	kettle	NN
6745	7203	7	,	,	,
6745	7203	8	put	put	VB
6745	7203	9	them	-PRON-	PRP
6745	7203	10	over	over	IN
6745	7203	11	the	the	DT
6745	7203	12	fire	fire	NN
6745	7203	13	,	,	,
6745	7203	14	and	and	CC
6745	7203	15	cook	cook	VB
6745	7203	16	until	until	IN
6745	7203	17	thoroughly	thoroughly	RB
6745	7203	18	done	do	VBN
6745	7203	19	.	.	.
6745	7204	1	Drain	drain	VB
6745	7204	2	through	through	IN
6745	7204	3	a	a	DT
6745	7204	4	sieve	sieve	NN
6745	7204	5	,	,	,
6745	7204	6	but	but	CC
6745	7204	7	do	do	VBP
6745	7204	8	not	not	RB
6745	7204	9	press	press	VB
6745	7204	10	through	through	IN
6745	7204	11	.	.	.
6745	7205	1	To	to	IN
6745	7205	2	each	each	DT
6745	7205	3	pint	pint	NN
6745	7205	4	of	of	IN
6745	7205	5	the	the	DT
6745	7205	6	juice	juice	NN
6745	7205	7	allow	allow	VB
6745	7205	8	one	one	CD
6745	7205	9	pound	pound	NN
6745	7205	10	of	of	IN
6745	7205	11	sugar	sugar	NN
6745	7205	12	.	.	.
6745	7206	1	Boil	Boil	NNP
6745	7206	2	rapidly	rapidly	RB
6745	7206	3	for	for	IN
6745	7206	4	five	five	CD
6745	7206	5	minutes	minute	NNS
6745	7206	6	.	.	.
6745	7207	1	Add	add	VB
6745	7207	2	the	the	DT
6745	7207	3	sugar	sugar	NN
6745	7207	4	,	,	,
6745	7207	5	and	and	CC
6745	7207	6	boil	boil	VB
6745	7207	7	rapidly	rapidly	RB
6745	7207	8	three	three	CD
6745	7207	9	minutes	minute	NNS
6745	7207	10	more	more	RBR
6745	7207	11	.	.	.
6745	7208	1	Cider	cider	NN
6745	7208	2	Apple	Apple	NNP
6745	7208	3	Jelly	Jelly	NNP
6745	7208	4	.	.	.
6745	7209	1	Cut	cut	VB
6745	7209	2	good	good	JJ
6745	7209	3	,	,	,
6745	7209	4	ripe	ripe	JJ
6745	7209	5	apples	apple	NNS
6745	7209	6	in	in	IN
6745	7209	7	quarters	quarter	NNS
6745	7209	8	,	,	,
6745	7209	9	put	put	VBD
6745	7209	10	them	-PRON-	PRP
6745	7209	11	in	in	IN
6745	7209	12	a	a	DT
6745	7209	13	kettle	kettle	NN
6745	7209	14	,	,	,
6745	7209	15	and	and	CC
6745	7209	16	cover	cover	VB
6745	7209	17	them	-PRON-	PRP
6745	7209	18	with	with	IN
6745	7209	19	_	_	NNP
6745	7209	20	sweet	sweet	JJ
6745	7209	21	_	_	NNP
6745	7209	22	cider	cider	NN
6745	7209	23	,	,	,
6745	7209	24	just	just	RB
6745	7209	25	from	from	IN
6745	7209	26	the	the	DT
6745	7209	27	press	press	NN
6745	7209	28	.	.	.
6745	7210	1	(	(	-LRB-
6745	7210	2	It	-PRON-	PRP
6745	7210	3	should	should	MD
6745	7210	4	,	,	,
6745	7210	5	if	if	IN
6745	7210	6	possible	possible	JJ
6745	7210	7	,	,	,
6745	7210	8	be	be	VB
6745	7210	9	used	use	VBN
6745	7210	10	the	the	DT
6745	7210	11	day	day	NN
6745	7210	12	it	-PRON-	PRP
6745	7210	13	is	be	VBZ
6745	7210	14	made	make	VBN
6745	7210	15	--	--	:
6745	7210	16	or	or	CC
6745	7210	17	,	,	,
6745	7210	18	at	at	IN
6745	7210	19	any	any	DT
6745	7210	20	rate	rate	NN
6745	7210	21	,	,	,
6745	7210	22	before	before	IN
6745	7210	23	it	-PRON-	PRP
6745	7210	24	has	have	VBZ
6745	7210	25	worked	work	VBN
6745	7210	26	at	at	RB
6745	7210	27	all	all	RB
6745	7210	28	.	.	.
6745	7210	29	)	)	-RRB-
6745	7211	1	Boil	boil	VB
6745	7211	2	until	until	IN
6745	7211	3	well	well	RB
6745	7211	4	done	do	VBN
6745	7211	5	,	,	,
6745	7211	6	and	and	CC
6745	7211	7	drain	drain	VB
6745	7211	8	,	,	,
6745	7211	9	through	through	IN
6745	7211	10	a	a	DT
6745	7211	11	sieve	sieve	NN
6745	7211	12	.	.	.
6745	7212	1	Do	do	VBP
6745	7212	2	not	not	RB
6745	7212	3	press	press	VB
6745	7212	4	it	-PRON-	PRP
6745	7212	5	through	through	RP
6745	7212	6	.	.	.
6745	7213	1	Measure	measure	VB
6745	7213	2	the	the	DT
6745	7213	3	liquor	liquor	NN
6745	7213	4	,	,	,
6745	7213	5	and	and	CC
6745	7213	6	to	to	IN
6745	7213	7	each	each	DT
6745	7213	8	pint	pint	NN
6745	7213	9	add	add	VB
6745	7213	10	one	one	CD
6745	7213	11	pound	pound	NN
6745	7213	12	of	of	IN
6745	7213	13	sugar	sugar	NN
6745	7213	14	.	.	.
6745	7214	1	Boil	Boil	NNP
6745	7214	2	from	from	IN
6745	7214	3	twenty	twenty	CD
6745	7214	4	minutes	minute	NNS
6745	7214	5	to	to	TO
6745	7214	6	half	half	PDT
6745	7214	7	an	an	DT
6745	7214	8	hour	hour	NN
6745	7214	9	.	.	.
6745	7215	1	Crab	Crab	NNP
6745	7215	2	-	-	HYPH
6745	7215	3	Apple	Apple	NNP
6745	7215	4	Jelly	Jelly	NNP
6745	7215	5	.	.	.
6745	7216	1	Wash	wash	VB
6745	7216	2	the	the	DT
6745	7216	3	fruit	fruit	NN
6745	7216	4	clean	clean	JJ
6745	7216	5	,	,	,
6745	7216	6	put	put	VBD
6745	7216	7	in	in	IN
6745	7216	8	a	a	DT
6745	7216	9	kettle	kettle	NN
6745	7216	10	,	,	,
6745	7216	11	cover	cover	VB
6745	7216	12	with	with	IN
6745	7216	13	water	water	NN
6745	7216	14	,	,	,
6745	7216	15	and	and	CC
6745	7216	16	boil	boil	VB
6745	7216	17	until	until	IN
6745	7216	18	thoroughly	thoroughly	RB
6745	7216	19	cooked	cook	VBN
6745	7216	20	.	.	.
6745	7217	1	Then	then	RB
6745	7217	2	pour	pour	VB
6745	7217	3	it	-PRON-	PRP
6745	7217	4	into	into	IN
6745	7217	5	a	a	DT
6745	7217	6	sieve	sieve	NN
6745	7217	7	,	,	,
6745	7217	8	and	and	CC
6745	7217	9	let	let	VB
6745	7217	10	it	-PRON-	PRP
6745	7217	11	drain	drain	VB
6745	7217	12	.	.	.
6745	7218	1	Do	do	VBP
6745	7218	2	not	not	RB
6745	7218	3	press	press	VB
6745	7218	4	it	-PRON-	PRP
6745	7218	5	through	through	RP
6745	7218	6	.	.	.
6745	7219	1	For	for	IN
6745	7219	2	each	each	DT
6745	7219	3	pint	pint	NN
6745	7219	4	of	of	IN
6745	7219	5	this	this	DT
6745	7219	6	liquor	liquor	NN
6745	7219	7	allow	allow	VB
6745	7219	8	one	one	CD
6745	7219	9	pound	pound	NN
6745	7219	10	of	of	IN
6745	7219	11	sugar	sugar	NN
6745	7219	12	.	.	.
6745	7220	1	Boil	Boil	NNP
6745	7220	2	from	from	IN
6745	7220	3	twenty	twenty	CD
6745	7220	4	minutes	minute	NNS
6745	7220	5	to	to	TO
6745	7220	6	half	half	PDT
6745	7220	7	an	an	DT
6745	7220	8	hour	hour	NN
6745	7220	9	.	.	.
6745	7221	1	Other	other	JJ
6745	7221	2	Jellies	Jellies	NNPS
6745	7221	3	.	.	.
6745	7222	1	Jellies	jelly	NNS
6745	7222	2	can	can	MD
6745	7222	3	be	be	VB
6745	7222	4	made	make	VBN
6745	7222	5	from	from	IN
6745	7222	6	quinces	quince	NNS
6745	7222	7	,	,	,
6745	7222	8	peaches	peach	NNS
6745	7222	9	and	and	CC
6745	7222	10	Porter	Porter	NNP
6745	7222	11	apples	apple	NNS
6745	7222	12	by	by	IN
6745	7222	13	following	follow	VBG
6745	7222	14	the	the	DT
6745	7222	15	directions	direction	NNS
6745	7222	16	for	for	IN
6745	7222	17	crab	crab	NN
6745	7222	18	-	-	HYPH
6745	7222	19	apple	apple	NN
6745	7222	20	jelly	jelly	NN
6745	7222	21	.	.	.
6745	7223	1	PICKLES	pickle	NNS
6745	7223	2	AND	and	CC
6745	7223	3	KETCHUP	ketchup	NN
6745	7223	4	.	.	.
6745	7224	1	Pickled	Pickled	NNP
6745	7224	2	Blueberries	Blueberries	NNP
6745	7224	3	.	.	.
6745	7225	1	Nearly	nearly	RB
6745	7225	2	fill	fill	VB
6745	7225	3	a	a	DT
6745	7225	4	jar	jar	NN
6745	7225	5	with	with	IN
6745	7225	6	ripe	ripe	JJ
6745	7225	7	berries	berry	NNS
6745	7225	8	,	,	,
6745	7225	9	and	and	CC
6745	7225	10	fill	fill	VB
6745	7225	11	up	up	RP
6745	7225	12	with	with	IN
6745	7225	13	good	good	JJ
6745	7225	14	molasses	molasse	NNS
6745	7225	15	.	.	.
6745	7226	1	Cover	cover	NN
6745	7226	2	,	,	,
6745	7226	3	and	and	CC
6745	7226	4	set	set	VB
6745	7226	5	away	away	RB
6745	7226	6	.	.	.
6745	7227	1	In	in	IN
6745	7227	2	a	a	DT
6745	7227	3	few	few	JJ
6745	7227	4	weeks	week	NNS
6745	7227	5	they	-PRON-	PRP
6745	7227	6	will	will	MD
6745	7227	7	be	be	VB
6745	7227	8	ready	ready	JJ
6745	7227	9	to	to	TO
6745	7227	10	use	use	VB
6745	7227	11	.	.	.
6745	7228	1	Sweet	Sweet	NNP
6745	7228	2	Melons	Melons	NNPS
6745	7228	3	.	.	.
6745	7229	1	Use	use	VB
6745	7229	2	ripe	ripe	JJ
6745	7229	3	citron	citron	NN
6745	7229	4	melons	melon	NNS
6745	7229	5	.	.	.
6745	7230	1	Pare	pare	VB
6745	7230	2	them	-PRON-	PRP
6745	7230	3	,	,	,
6745	7230	4	cut	cut	VBD
6745	7230	5	them	-PRON-	PRP
6745	7230	6	in	in	IN
6745	7230	7	slices	slice	NNS
6745	7230	8	and	and	CC
6745	7230	9	remove	remove	VB
6745	7230	10	the	the	DT
6745	7230	11	seeds	seed	NNS
6745	7230	12	.	.	.
6745	7231	1	To	to	IN
6745	7231	2	five	five	CD
6745	7231	3	pounds	pound	NNS
6745	7231	4	of	of	IN
6745	7231	5	melon	melon	NN
6745	7231	6	allow	allow	VBP
6745	7231	7	two	two	CD
6745	7231	8	and	and	CC
6745	7231	9	one	one	CD
6745	7231	10	-	-	HYPH
6745	7231	11	half	half	NN
6745	7231	12	pounds	pound	NNS
6745	7231	13	of	of	IN
6745	7231	14	sugar	sugar	NN
6745	7231	15	and	and	CC
6745	7231	16	one	one	CD
6745	7231	17	quart	quart	NN
6745	7231	18	of	of	IN
6745	7231	19	vinegar	vinegar	NN
6745	7231	20	.	.	.
6745	7232	1	The	the	DT
6745	7232	2	vinegar	vinegar	NN
6745	7232	3	and	and	CC
6745	7232	4	sugar	sugar	NN
6745	7232	5	must	must	MD
6745	7232	6	be	be	VB
6745	7232	7	heated	heat	VBN
6745	7232	8	to	to	IN
6745	7232	9	the	the	DT
6745	7232	10	boiling	boiling	NN
6745	7232	11	point	point	NN
6745	7232	12	and	and	CC
6745	7232	13	poured	pour	VBD
6745	7232	14	over	over	RP
6745	7232	15	the	the	DT
6745	7232	16	fruit	fruit	NN
6745	7232	17	six	six	CD
6745	7232	18	times	time	NNS
6745	7232	19	,	,	,
6745	7232	20	or	or	CC
6745	7232	21	once	once	RB
6745	7232	22	on	on	IN
6745	7232	23	each	each	DT
6745	7232	24	of	of	IN
6745	7232	25	six	six	CD
6745	7232	26	successive	successive	JJ
6745	7232	27	days	day	NNS
6745	7232	28	.	.	.
6745	7233	1	In	in	IN
6745	7233	2	the	the	DT
6745	7233	3	last	last	JJ
6745	7233	4	boiling	boiling	NN
6745	7233	5	of	of	IN
6745	7233	6	the	the	DT
6745	7233	7	syrup	syrup	NN
6745	7233	8	add	add	VB
6745	7233	9	half	half	PDT
6745	7233	10	an	an	DT
6745	7233	11	ounce	ounce	NN
6745	7233	12	of	of	IN
6745	7233	13	stick	stick	NNP
6745	7233	14	cinnamon	cinnamon	NNP
6745	7233	15	,	,	,
6745	7233	16	half	half	PDT
6745	7233	17	an	an	DT
6745	7233	18	ounce	ounce	NN
6745	7233	19	of	of	IN
6745	7233	20	white	white	JJ
6745	7233	21	ginger	ginger	NN
6745	7233	22	root	root	NN
6745	7233	23	and	and	CC
6745	7233	24	a	a	DT
6745	7233	25	few	few	JJ
6745	7233	26	cloves	clove	NNS
6745	7233	27	.	.	.
6745	7234	1	When	when	WRB
6745	7234	2	the	the	DT
6745	7234	3	syrup	syrup	NN
6745	7234	4	boils	boil	VBZ
6745	7234	5	,	,	,
6745	7234	6	put	put	VBN
6745	7234	7	in	in	IN
6745	7234	8	the	the	DT
6745	7234	9	melon	melon	NN
6745	7234	10	,	,	,
6745	7234	11	and	and	CC
6745	7234	12	boil	boil	VB
6745	7234	13	ten	ten	CD
6745	7234	14	minutes	minute	NNS
6745	7234	15	;	;	:
6745	7234	16	then	then	RB
6745	7234	17	put	put	VBD
6745	7234	18	in	in	RP
6745	7234	19	jars	jar	NNS
6745	7234	20	.	.	.
6745	7235	1	Skim	Skim	NNP
6745	7235	2	the	the	DT
6745	7235	3	syrup	syrup	NN
6745	7235	4	clear	clear	JJ
6745	7235	5	and	and	CC
6745	7235	6	pour	pour	VB
6745	7235	7	it	-PRON-	PRP
6745	7235	8	over	over	IN
6745	7235	9	the	the	DT
6745	7235	10	melon	melon	NN
6745	7235	11	.	.	.
6745	7236	1	Peaches	Peaches	NNP
6745	7236	2	,	,	,
6745	7236	3	Pears	Pears	NNPS
6745	7236	4	and	and	CC
6745	7236	5	Sweet	Sweet	NNP
6745	7236	6	Apples	Apples	NNPS
6745	7236	7	.	.	.
6745	7237	1	For	for	IN
6745	7237	2	six	six	CD
6745	7237	3	pounds	pound	NNS
6745	7237	4	of	of	IN
6745	7237	5	fruit	fruit	NN
6745	7237	6	use	use	NN
6745	7237	7	three	three	CD
6745	7237	8	of	of	IN
6745	7237	9	sugar	sugar	NN
6745	7237	10	,	,	,
6745	7237	11	about	about	RB
6745	7237	12	five	five	CD
6745	7237	13	dozen	dozen	NN
6745	7237	14	cloves	clove	NNS
6745	7237	15	and	and	CC
6745	7237	16	a	a	DT
6745	7237	17	pint	pint	NN
6745	7237	18	of	of	IN
6745	7237	19	vinegar	vinegar	NN
6745	7237	20	.	.	.
6745	7238	1	Into	into	IN
6745	7238	2	each	each	DT
6745	7238	3	apple	apple	NN
6745	7238	4	,	,	,
6745	7238	5	pear	pear	NN
6745	7238	6	or	or	CC
6745	7238	7	peach	peach	NN
6745	7238	8	,	,	,
6745	7238	9	stick	stick	VB
6745	7238	10	two	two	CD
6745	7238	11	cloves	clove	NNS
6745	7238	12	.	.	.
6745	7239	1	Have	have	VBP
6745	7239	2	the	the	DT
6745	7239	3	syrup	syrup	NN
6745	7239	4	hot	hot	JJ
6745	7239	5	,	,	,
6745	7239	6	and	and	CC
6745	7239	7	cook	cook	VB
6745	7239	8	until	until	IN
6745	7239	9	tender	tender	NN
6745	7239	10	.	.	.
6745	7240	1	Sweet	Sweet	NNP
6745	7240	2	Tomato	Tomato	NNP
6745	7240	3	Pickle	Pickle	NNP
6745	7240	4	.	.	.
6745	7241	1	One	one	CD
6745	7241	2	peck	peck	NN
6745	7241	3	of	of	IN
6745	7241	4	green	green	JJ
6745	7241	5	tomatoes	tomato	NNS
6745	7241	6	and	and	CC
6745	7241	7	six	six	CD
6745	7241	8	large	large	JJ
6745	7241	9	onions	onion	NNS
6745	7241	10	,	,	,
6745	7241	11	sliced	slice	VBN
6745	7241	12	.	.	.
6745	7242	1	Sprinkle	sprinkle	VB
6745	7242	2	with	with	IN
6745	7242	3	one	one	CD
6745	7242	4	cupful	cupful	NN
6745	7242	5	of	of	IN
6745	7242	6	salt	salt	NN
6745	7242	7	,	,	,
6745	7242	8	and	and	CC
6745	7242	9	let	let	VB
6745	7242	10	them	-PRON-	PRP
6745	7242	11	stand	stand	VB
6745	7242	12	over	over	IN
6745	7242	13	night	night	NN
6745	7242	14	.	.	.
6745	7243	1	In	in	IN
6745	7243	2	the	the	DT
6745	7243	3	morning	morning	NN
6745	7243	4	drain	drain	NN
6745	7243	5	.	.	.
6745	7244	1	Add	add	VB
6745	7244	2	to	to	IN
6745	7244	3	the	the	DT
6745	7244	4	tomatoes	tomato	NNS
6745	7244	5	two	two	CD
6745	7244	6	quarts	quart	NNS
6745	7244	7	of	of	IN
6745	7244	8	water	water	NN
6745	7244	9	and	and	CC
6745	7244	10	one	one	CD
6745	7244	11	quart	quart	NN
6745	7244	12	of	of	IN
6745	7244	13	vinegar	vinegar	NN
6745	7244	14	.	.	.
6745	7245	1	Boil	Boil	NNP
6745	7245	2	fifteen	fifteen	CD
6745	7245	3	minutes	minute	NNS
6745	7245	4	;	;	:
6745	7245	5	then	then	RB
6745	7245	6	drain	drain	VB
6745	7245	7	again	again	RB
6745	7245	8	,	,	,
6745	7245	9	and	and	CC
6745	7245	10	throw	throw	VB
6745	7245	11	this	this	DT
6745	7245	12	vinegar	vinegar	NN
6745	7245	13	and	and	CC
6745	7245	14	water	water	NN
6745	7245	15	away	away	RB
6745	7245	16	.	.	.
6745	7246	1	Add	add	VB
6745	7246	2	to	to	IN
6745	7246	3	the	the	DT
6745	7246	4	pickle	pickle	NN
6745	7246	5	two	two	CD
6745	7246	6	pounds	pound	NNS
6745	7246	7	of	of	IN
6745	7246	8	sugar	sugar	NN
6745	7246	9	,	,	,
6745	7246	10	two	two	CD
6745	7246	11	quarts	quart	NNS
6745	7246	12	of	of	IN
6745	7246	13	vinegar	vinegar	NN
6745	7246	14	,	,	,
6745	7246	15	two	two	CD
6745	7246	16	table	table	NN
6745	7246	17	-	-	HYPH
6745	7246	18	spoonfuls	spoonful	NNS
6745	7246	19	of	of	IN
6745	7246	20	clove	clove	NN
6745	7246	21	,	,	,
6745	7246	22	two	two	CD
6745	7246	23	of	of	IN
6745	7246	24	allspice	allspice	NN
6745	7246	25	,	,	,
6745	7246	26	two	two	CD
6745	7246	27	of	of	IN
6745	7246	28	ginger	ginger	NN
6745	7246	29	,	,	,
6745	7246	30	two	two	CD
6745	7246	31	of	of	IN
6745	7246	32	mustard	mustard	NN
6745	7246	33	,	,	,
6745	7246	34	two	two	CD
6745	7246	35	of	of	IN
6745	7246	36	cinnamon	cinnamon	NN
6745	7246	37	,	,	,
6745	7246	38	and	and	CC
6745	7246	39	one	one	CD
6745	7246	40	teaspoonful	teaspoonful	NN
6745	7246	41	of	of	IN
6745	7246	42	cayenne	cayenne	NN
6745	7246	43	,	,	,
6745	7246	44	and	and	CC
6745	7246	45	boil	boil	VB
6745	7246	46	fifteen	fifteen	CD
6745	7246	47	minutes	minute	NNS
6745	7246	48	.	.	.
6745	7247	1	Spiced	Spiced	NNP
6745	7247	2	Currants	Currants	NNP
6745	7247	3	.	.	.
6745	7248	1	Make	make	VB
6745	7248	2	a	a	DT
6745	7248	3	syrup	syrup	NN
6745	7248	4	of	of	IN
6745	7248	5	three	three	CD
6745	7248	6	pounds	pound	NNS
6745	7248	7	of	of	IN
6745	7248	8	sugar	sugar	NN
6745	7248	9	,	,	,
6745	7248	10	one	one	CD
6745	7248	11	pint	pint	NN
6745	7248	12	of	of	IN
6745	7248	13	vinegar	vinegar	NN
6745	7248	14	,	,	,
6745	7248	15	two	two	CD
6745	7248	16	table-	table-	NN
6745	7248	17	spoonfuls	spoonful	NNS
6745	7248	18	of	of	IN
6745	7248	19	cinnamon	cinnamon	NN
6745	7248	20	,	,	,
6745	7248	21	two	two	CD
6745	7248	22	table	table	NN
6745	7248	23	-	-	HYPH
6745	7248	24	spoonfuls	spoonful	NNS
6745	7248	25	of	of	IN
6745	7248	26	clove	clove	NN
6745	7248	27	,	,	,
6745	7248	28	and	and	CC
6745	7248	29	half	half	PDT
6745	7248	30	a	a	DT
6745	7248	31	teaspoonful	teaspoonful	NN
6745	7248	32	of	of	IN
6745	7248	33	salt	salt	NN
6745	7248	34	.	.	.
6745	7249	1	Add	add	VB
6745	7249	2	six	six	CD
6745	7249	3	pounds	pound	NNS
6745	7249	4	of	of	IN
6745	7249	5	currants	currant	NNS
6745	7249	6	,	,	,
6745	7249	7	and	and	CC
6745	7249	8	boil	boil	VB
6745	7249	9	half	half	PDT
6745	7249	10	an	an	DT
6745	7249	11	hour	hour	NN
6745	7249	12	.	.	.
6745	7250	1	Spiced	spice	VBN
6745	7250	2	Plums	plum	NNS
6745	7250	3	.	.	.
6745	7251	1	Make	make	VB
6745	7251	2	a	a	DT
6745	7251	3	syrup	syrup	NN
6745	7251	4	,	,	,
6745	7251	5	allowing	allow	VBG
6745	7251	6	one	one	CD
6745	7251	7	pound	pound	NN
6745	7251	8	of	of	IN
6745	7251	9	sugar	sugar	NN
6745	7251	10	to	to	IN
6745	7251	11	one	one	CD
6745	7251	12	of	of	IN
6745	7251	13	plums	plum	NNS
6745	7251	14	,	,	,
6745	7251	15	and	and	CC
6745	7251	16	to	to	IN
6745	7251	17	every	every	DT
6745	7251	18	three	three	CD
6745	7251	19	pounds	pound	NNS
6745	7251	20	of	of	IN
6745	7251	21	sugar	sugar	NN
6745	7251	22	,	,	,
6745	7251	23	a	a	DT
6745	7251	24	scant	scant	JJ
6745	7251	25	pint	pint	NN
6745	7251	26	of	of	IN
6745	7251	27	vinegar	vinegar	NN
6745	7251	28	.	.	.
6745	7252	1	Allow	allow	VB
6745	7252	2	one	one	CD
6745	7252	3	ounce	ounce	NN
6745	7252	4	each	each	DT
6745	7252	5	of	of	IN
6745	7252	6	ground	ground	NN
6745	7252	7	cinnamon	cinnamon	NN
6745	7252	8	,	,	,
6745	7252	9	cloves	clove	NNS
6745	7252	10	,	,	,
6745	7252	11	mace	mace	NN
6745	7252	12	and	and	CC
6745	7252	13	allspice	allspice	NN
6745	7252	14	,	,	,
6745	7252	15	to	to	IN
6745	7252	16	a	a	DT
6745	7252	17	peck	peck	NN
6745	7252	18	of	of	IN
6745	7252	19	plums	plum	NNS
6745	7252	20	.	.	.
6745	7253	1	Prick	prick	VB
6745	7253	2	the	the	DT
6745	7253	3	plums	plum	NNS
6745	7253	4	.	.	.
6745	7254	1	Add	add	VB
6745	7254	2	the	the	DT
6745	7254	3	spices	spice	NNS
6745	7254	4	to	to	IN
6745	7254	5	the	the	DT
6745	7254	6	syrup	syrup	NN
6745	7254	7	,	,	,
6745	7254	8	and	and	CC
6745	7254	9	pour	pour	VBP
6745	7254	10	,	,	,
6745	7254	11	boiling	boil	VBG
6745	7254	12	,	,	,
6745	7254	13	over	over	IN
6745	7254	14	the	the	DT
6745	7254	15	plums	plum	NNS
6745	7254	16	.	.	.
6745	7255	1	Let	let	VB
6745	7255	2	these	these	DT
6745	7255	3	stand	stand	VB
6745	7255	4	three	three	CD
6745	7255	5	days	day	NNS
6745	7255	6	;	;	:
6745	7255	7	then	then	RB
6745	7255	8	skim	skim	VB
6745	7255	9	them	-PRON-	PRP
6745	7255	10	out	out	RP
6745	7255	11	,	,	,
6745	7255	12	and	and	CC
6745	7255	13	boil	boil	VB
6745	7255	14	down	down	RP
6745	7255	15	the	the	DT
6745	7255	16	syrup	syrup	NN
6745	7255	17	until	until	IN
6745	7255	18	it	-PRON-	PRP
6745	7255	19	is	be	VBZ
6745	7255	20	quite	quite	RB
6745	7255	21	thick	thick	JJ
6745	7255	22	,	,	,
6745	7255	23	and	and	CC
6745	7255	24	pour	pour	VB
6745	7255	25	hot	hot	JJ
6745	7255	26	over	over	IN
6745	7255	27	the	the	DT
6745	7255	28	plums	plum	NNS
6745	7255	29	in	in	IN
6745	7255	30	the	the	DT
6745	7255	31	jar	jar	NN
6745	7255	32	in	in	IN
6745	7255	33	which	which	WDT
6745	7255	34	they	-PRON-	PRP
6745	7255	35	are	be	VBP
6745	7255	36	to	to	TO
6745	7255	37	be	be	VB
6745	7255	38	kept	keep	VBN
6745	7255	39	.	.	.
6745	7256	1	Cover	cover	VB
6745	7256	2	closely	closely	RB
6745	7256	3	.	.	.
6745	7257	1	Pickled	Pickled	NNP
6745	7257	2	Cucumbers	Cucumbers	NNPS
6745	7257	3	.	.	.
6745	7258	1	Six	six	CD
6745	7258	2	hundred	hundred	CD
6745	7258	3	small	small	JJ
6745	7258	4	cucumbers	cucumber	NNS
6745	7258	5	,	,	,
6745	7258	6	two	two	CD
6745	7258	7	quarts	quart	NNS
6745	7258	8	of	of	IN
6745	7258	9	peppers	pepper	NNS
6745	7258	10	,	,	,
6745	7258	11	two	two	CD
6745	7258	12	quarts	quart	NNS
6745	7258	13	of	of	IN
6745	7258	14	small	small	JJ
6745	7258	15	onions	onion	NNS
6745	7258	16	.	.	.
6745	7259	1	Make	make	VB
6745	7259	2	enough	enough	JJ
6745	7259	3	brine	brine	NN
6745	7259	4	to	to	TO
6745	7259	5	cover	cover	VB
6745	7259	6	the	the	DT
6745	7259	7	pickles	pickle	NNS
6745	7259	8	,	,	,
6745	7259	9	allowing	allow	VBG
6745	7259	10	one	one	CD
6745	7259	11	pint	pint	NN
6745	7259	12	of	of	IN
6745	7259	13	salt	salt	NN
6745	7259	14	to	to	IN
6745	7259	15	four	four	CD
6745	7259	16	quarts	quart	NNS
6745	7259	17	of	of	IN
6745	7259	18	water	water	NN
6745	7259	19	,	,	,
6745	7259	20	and	and	CC
6745	7259	21	pour	pour	VB
6745	7259	22	it	-PRON-	PRP
6745	7259	23	,	,	,
6745	7259	24	boiling	boil	VBG
6745	7259	25	,	,	,
6745	7259	26	over	over	IN
6745	7259	27	the	the	DT
6745	7259	28	pickles	pickle	NNS
6745	7259	29	.	.	.
6745	7260	1	Let	let	VB
6745	7260	2	them	-PRON-	PRP
6745	7260	3	stand	stand	VB
6745	7260	4	until	until	IN
6745	7260	5	the	the	DT
6745	7260	6	next	next	JJ
6745	7260	7	morning	morning	NN
6745	7260	8	;	;	:
6745	7260	9	then	then	RB
6745	7260	10	pour	pour	VB
6745	7260	11	off	off	RP
6745	7260	12	the	the	DT
6745	7260	13	brine	brine	NN
6745	7260	14	,	,	,
6745	7260	15	throw	throw	VB
6745	7260	16	it	-PRON-	PRP
6745	7260	17	away	away	RB
6745	7260	18	,	,	,
6745	7260	19	make	make	VBP
6745	7260	20	a	a	DT
6745	7260	21	new	new	JJ
6745	7260	22	one	one	NN
6745	7260	23	,	,	,
6745	7260	24	and	and	CC
6745	7260	25	scald	scald	NNP
6745	7260	26	again	again	RB
6745	7260	27	.	.	.
6745	7261	1	The	the	DT
6745	7261	2	third	third	JJ
6745	7261	3	morning	morning	NN
6745	7261	4	scald	scald	NN
6745	7261	5	this	this	DT
6745	7261	6	same	same	JJ
6745	7261	7	brine	brine	NN
6745	7261	8	and	and	CC
6745	7261	9	pour	pour	VB
6745	7261	10	it	-PRON-	PRP
6745	7261	11	over	over	RP
6745	7261	12	again	again	RB
6745	7261	13	.	.	.
6745	7262	1	The	the	DT
6745	7262	2	fourth	fourth	JJ
6745	7262	3	morning	morning	NN
6745	7262	4	rinse	rinse	NN
6745	7262	5	the	the	DT
6745	7262	6	pickles	pickle	NNS
6745	7262	7	well	well	RB
6745	7262	8	in	in	IN
6745	7262	9	cold	cold	JJ
6745	7262	10	water	water	NN
6745	7262	11	,	,	,
6745	7262	12	and	and	CC
6745	7262	13	cover	cover	VB
6745	7262	14	them	-PRON-	PRP
6745	7262	15	with	with	IN
6745	7262	16	boiling	boil	VBG
6745	7262	17	vinegar	vinegar	NN
6745	7262	18	.	.	.
6745	7263	1	Add	add	VB
6745	7263	2	a	a	DT
6745	7263	3	little	little	JJ
6745	7263	4	piece	piece	NN
6745	7263	5	of	of	IN
6745	7263	6	alum	alum	NN
6745	7263	7	and	and	CC
6745	7263	8	two	two	CD
6745	7263	9	table	table	NN
6745	7263	10	-	-	HYPH
6745	7263	11	spoonfuls	spoonful	NNS
6745	7263	12	each	each	DT
6745	7263	13	of	of	IN
6745	7263	14	whole	whole	JJ
6745	7263	15	cloves	clove	NNS
6745	7263	16	and	and	CC
6745	7263	17	allspice	allspice	NNS
6745	7263	18	,	,	,
6745	7263	19	tied	tie	VBN
6745	7263	20	in	in	IN
6745	7263	21	a	a	DT
6745	7263	22	bit	bit	NN
6745	7263	23	of	of	IN
6745	7263	24	muslin	muslin	NN
6745	7263	25	,	,	,
6745	7263	26	if	if	IN
6745	7263	27	you	-PRON-	PRP
6745	7263	28	like	like	VBP
6745	7263	29	the	the	DT
6745	7263	30	spice	spice	NN
6745	7263	31	.	.	.
6745	7264	1	Pickled	Pickled	NNP
6745	7264	2	Cucumbers	Cucumbers	NNPS
6745	7264	3	,	,	,
6745	7264	4	No	no	UH
6745	7264	5	.	.	.
6745	7265	1	2	2	LS
6745	7265	2	.	.	.
6745	7266	1	Wash	wash	VB
6745	7266	2	and	and	CC
6745	7266	3	wipe	wipe	VB
6745	7266	4	six	six	CD
6745	7266	5	hundred	hundred	CD
6745	7266	6	small	small	JJ
6745	7266	7	cucumbers	cucumber	NNS
6745	7266	8	and	and	CC
6745	7266	9	two	two	CD
6745	7266	10	quarts	quart	NNS
6745	7266	11	of	of	IN
6745	7266	12	peppers	pepper	NNS
6745	7266	13	.	.	.
6745	7267	1	Put	put	VB
6745	7267	2	them	-PRON-	PRP
6745	7267	3	in	in	IN
6745	7267	4	a	a	DT
6745	7267	5	tub	tub	NN
6745	7267	6	with	with	IN
6745	7267	7	one	one	CD
6745	7267	8	and	and	CC
6745	7267	9	a	a	DT
6745	7267	10	half	half	NN
6745	7267	11	cupfuls	cupful	NNS
6745	7267	12	of	of	IN
6745	7267	13	salt	salt	NN
6745	7267	14	and	and	CC
6745	7267	15	a	a	DT
6745	7267	16	piece	piece	NN
6745	7267	17	of	of	IN
6745	7267	18	alum	alum	NN
6745	7267	19	as	as	RB
6745	7267	20	large	large	JJ
6745	7267	21	as	as	IN
6745	7267	22	an	an	DT
6745	7267	23	egg	egg	NN
6745	7267	24	.	.	.
6745	7268	1	Heat	heat	NN
6745	7268	2	to	to	IN
6745	7268	3	the	the	DT
6745	7268	4	boiling	boiling	NN
6745	7268	5	point	point	NN
6745	7268	6	three	three	CD
6745	7268	7	gallons	gallon	NNS
6745	7268	8	of	of	IN
6745	7268	9	cider	cider	NN
6745	7268	10	vinegar	vinegar	NN
6745	7268	11	and	and	CC
6745	7268	12	three	three	CD
6745	7268	13	pints	pint	NNS
6745	7268	14	of	of	IN
6745	7268	15	water	water	NN
6745	7268	16	.	.	.
6745	7269	1	Add	add	VB
6745	7269	2	a	a	DT
6745	7269	3	quarter	quarter	NN
6745	7269	4	of	of	IN
6745	7269	5	a	a	DT
6745	7269	6	pound	pound	NN
6745	7269	7	each	each	DT
6745	7269	8	of	of	IN
6745	7269	9	whole	whole	JJ
6745	7269	10	cloves	clove	NNS
6745	7269	11	,	,	,
6745	7269	12	whole	whole	JJ
6745	7269	13	allspice	allspice	NN
6745	7269	14	and	and	CC
6745	7269	15	stick	stick	NN
6745	7269	16	cinnamon	cinnamon	NN
6745	7269	17	,	,	,
6745	7269	18	and	and	CC
6745	7269	19	two	two	CD
6745	7269	20	ounces	ounce	NNS
6745	7269	21	of	of	IN
6745	7269	22	white	white	JJ
6745	7269	23	mustard	mustard	NNP
6745	7269	24	seed	seed	NN
6745	7269	25	,	,	,
6745	7269	26	and	and	CC
6745	7269	27	pour	pour	VB
6745	7269	28	over	over	IN
6745	7269	29	the	the	DT
6745	7269	30	pickles	pickle	NNS
6745	7269	31	.	.	.
6745	7270	1	Cover	cover	VB
6745	7270	2	with	with	IN
6745	7270	3	cabbage	cabbage	NN
6745	7270	4	leaves	leave	NNS
6745	7270	5	.	.	.
6745	7271	1	Stuffed	stuff	VBN
6745	7271	2	Peppers	Peppers	NNPS
6745	7271	3	.	.	.
6745	7272	1	Get	get	VB
6745	7272	2	large	large	JJ
6745	7272	3	bell	bell	NN
6745	7272	4	peppers	pepper	NNS
6745	7272	5	.	.	.
6745	7273	1	Cut	cut	VB
6745	7273	2	around	around	IN
6745	7273	3	the	the	DT
6745	7273	4	stem	stem	NN
6745	7273	5	,	,	,
6745	7273	6	remove	remove	VB
6745	7273	7	it	-PRON-	PRP
6745	7273	8	,	,	,
6745	7273	9	and	and	CC
6745	7273	10	take	take	VB
6745	7273	11	out	out	RP
6745	7273	12	all	all	PDT
6745	7273	13	the	the	DT
6745	7273	14	seeds	seed	NNS
6745	7273	15	.	.	.
6745	7274	1	For	for	IN
6745	7274	2	the	the	DT
6745	7274	3	stuffing	stuff	VBG
6745	7274	4	use	use	NN
6745	7274	5	two	two	CD
6745	7274	6	quarts	quart	NNS
6745	7274	7	of	of	IN
6745	7274	8	chopped	chopped	JJ
6745	7274	9	cabbage	cabbage	NN
6745	7274	10	,	,	,
6745	7274	11	a	a	DT
6745	7274	12	cupful	cupful	NN
6745	7274	13	of	of	IN
6745	7274	14	white	white	JJ
6745	7274	15	mustard	mustard	NN
6745	7274	16	seed	seed	NN
6745	7274	17	,	,	,
6745	7274	18	three	three	CD
6745	7274	19	table	table	NN
6745	7274	20	-	-	HYPH
6745	7274	21	spoonfuls	spoonful	NNS
6745	7274	22	of	of	IN
6745	7274	23	celery	celery	NN
6745	7274	24	seed	seed	NN
6745	7274	25	,	,	,
6745	7274	26	two	two	CD
6745	7274	27	table	table	NN
6745	7274	28	-	-	HYPH
6745	7274	29	spoonfuls	spoonful	NNS
6745	7274	30	of	of	IN
6745	7274	31	salt	salt	NN
6745	7274	32	,	,	,
6745	7274	33	half	half	PDT
6745	7274	34	a	a	DT
6745	7274	35	cupful	cupful	NN
6745	7274	36	of	of	IN
6745	7274	37	grated	grate	VBN
6745	7274	38	horse	horse	NN
6745	7274	39	-	-	HYPH
6745	7274	40	radish	radish	NN
6745	7274	41	.	.	.
6745	7275	1	Fill	fill	VB
6745	7275	2	each	each	DT
6745	7275	3	pepper	pepper	NN
6745	7275	4	with	with	IN
6745	7275	5	part	part	NN
6745	7275	6	of	of	IN
6745	7275	7	this	this	DT
6745	7275	8	mixture	mixture	NN
6745	7275	9	,	,	,
6745	7275	10	and	and	CC
6745	7275	11	into	into	IN
6745	7275	12	each	each	DT
6745	7275	13	one	one	NN
6745	7275	14	put	put	VBN
6745	7275	15	a	a	DT
6745	7275	16	small	small	JJ
6745	7275	17	onion	onion	NN
6745	7275	18	and	and	CC
6745	7275	19	a	a	DT
6745	7275	20	little	little	JJ
6745	7275	21	cucumber	cucumber	NN
6745	7275	22	.	.	.
6745	7276	1	Tie	tie	VB
6745	7276	2	the	the	DT
6745	7276	3	stem	stem	NN
6745	7276	4	on	on	RP
6745	7276	5	again	again	RB
6745	7276	6	,	,	,
6745	7276	7	put	put	VB
6745	7276	8	the	the	DT
6745	7276	9	peppers	pepper	NNS
6745	7276	10	in	in	IN
6745	7276	11	a	a	DT
6745	7276	12	jar	jar	NN
6745	7276	13	,	,	,
6745	7276	14	and	and	CC
6745	7276	15	cover	cover	VB
6745	7276	16	with	with	IN
6745	7276	17	cold	cold	JJ
6745	7276	18	vinegar	vinegar	NN
6745	7276	19	.	.	.
6745	7277	1	Mangoes	mango	NNS
6745	7277	2	.	.	.
6745	7278	1	Get	get	VB
6745	7278	2	small	small	JJ
6745	7278	3	green	green	JJ
6745	7278	4	musk	musk	NN
6745	7278	5	-	-	HYPH
6745	7278	6	melons	melon	NNS
6745	7278	7	or	or	CC
6745	7278	8	cantelopes	cantelope	NNS
6745	7278	9	.	.	.
6745	7279	1	Cut	cut	VB
6745	7279	2	a	a	DT
6745	7279	3	small	small	JJ
6745	7279	4	square	square	NN
6745	7279	5	from	from	IN
6745	7279	6	the	the	DT
6745	7279	7	side	side	NN
6745	7279	8	of	of	IN
6745	7279	9	each	each	DT
6745	7279	10	one	one	NN
6745	7279	11	,	,	,
6745	7279	12	and	and	CC
6745	7279	13	,	,	,
6745	7279	14	with	with	IN
6745	7279	15	a	a	DT
6745	7279	16	teaspoon	teaspoon	NN
6745	7279	17	,	,	,
6745	7279	18	scrape	scrape	VB
6745	7279	19	out	out	RP
6745	7279	20	all	all	PDT
6745	7279	21	the	the	DT
6745	7279	22	seeds	seed	NNS
6745	7279	23	.	.	.
6745	7280	1	Make	make	VB
6745	7280	2	a	a	DT
6745	7280	3	brine	brine	NN
6745	7280	4	of	of	IN
6745	7280	5	one	one	CD
6745	7280	6	pint	pint	NN
6745	7280	7	of	of	IN
6745	7280	8	salt	salt	NN
6745	7280	9	to	to	IN
6745	7280	10	a	a	DT
6745	7280	11	gallon	gallon	NN
6745	7280	12	of	of	IN
6745	7280	13	water	water	NN
6745	7280	14	.	.	.
6745	7281	1	Cover	cover	VB
6745	7281	2	the	the	DT
6745	7281	3	mangoes	mango	NNS
6745	7281	4	with	with	IN
6745	7281	5	it	-PRON-	PRP
6745	7281	6	while	while	IN
6745	7281	7	it	-PRON-	PRP
6745	7281	8	boils	boil	VBZ
6745	7281	9	.	.	.
6745	7282	1	Let	let	VB
6745	7282	2	them	-PRON-	PRP
6745	7282	3	stand	stand	VB
6745	7282	4	two	two	CD
6745	7282	5	days	day	NNS
6745	7282	6	;	;	:
6745	7282	7	then	then	RB
6745	7282	8	drain	drain	VB
6745	7282	9	them	-PRON-	PRP
6745	7282	10	,	,	,
6745	7282	11	and	and	CC
6745	7282	12	stuff	stuff	NN
6745	7282	13	with	with	IN
6745	7282	14	the	the	DT
6745	7282	15	same	same	JJ
6745	7282	16	mixture	mixture	NN
6745	7282	17	as	as	IN
6745	7282	18	is	be	VBZ
6745	7282	19	used	use	VBN
6745	7282	20	for	for	IN
6745	7282	21	peppers	pepper	NNS
6745	7282	22	.	.	.
6745	7283	1	Pour	pour	NN
6745	7283	2	boiling	boil	VBG
6745	7283	3	vinegar	vinegar	NN
6745	7283	4	over	over	IN
6745	7283	5	them	-PRON-	PRP
6745	7283	6	,	,	,
6745	7283	7	using	use	VBG
6745	7283	8	in	in	IN
6745	7283	9	it	-PRON-	PRP
6745	7283	10	a	a	DT
6745	7283	11	bit	bit	NN
6745	7283	12	of	of	IN
6745	7283	13	alum	alum	NN
6745	7283	14	.	.	.
6745	7284	1	Chopped	Chopped	NNP
6745	7284	2	Pickle	Pickle	NNP
6745	7284	3	.	.	.
6745	7285	1	One	one	CD
6745	7285	2	peck	peck	NN
6745	7285	3	of	of	IN
6745	7285	4	green	green	JJ
6745	7285	5	tomatoes	tomato	NNS
6745	7285	6	,	,	,
6745	7285	7	two	two	CD
6745	7285	8	quarts	quart	NNS
6745	7285	9	of	of	IN
6745	7285	10	onions	onion	NNS
6745	7285	11	and	and	CC
6745	7285	12	two	two	CD
6745	7285	13	of	of	IN
6745	7285	14	peppers	pepper	NNS
6745	7285	15	.	.	.
6745	7286	1	Chop	chop	VB
6745	7286	2	all	all	DT
6745	7286	3	fine	fine	JJ
6745	7286	4	,	,	,
6745	7286	5	separately	separately	RB
6745	7286	6	,	,	,
6745	7286	7	and	and	CC
6745	7286	8	mix	mix	VB
6745	7286	9	,	,	,
6745	7286	10	adding	add	VBG
6745	7286	11	three	three	CD
6745	7286	12	cupfuls	cupful	NNS
6745	7286	13	of	of	IN
6745	7286	14	salt	salt	NN
6745	7286	15	.	.	.
6745	7287	1	Let	let	VB
6745	7287	2	them	-PRON-	PRP
6745	7287	3	stand	stand	VB
6745	7287	4	over	over	IN
6745	7287	5	night	night	NN
6745	7287	6	,	,	,
6745	7287	7	and	and	CC
6745	7287	8	in	in	IN
6745	7287	9	the	the	DT
6745	7287	10	morning	morning	NN
6745	7287	11	drain	drain	NN
6745	7287	12	well	well	RB
6745	7287	13	.	.	.
6745	7288	1	Add	add	VB
6745	7288	2	half	half	PDT
6745	7288	3	a	a	DT
6745	7288	4	pound	pound	NN
6745	7288	5	of	of	IN
6745	7288	6	mustard	mustard	NN
6745	7288	7	seed	seed	NN
6745	7288	8	,	,	,
6745	7288	9	two	two	CD
6745	7288	10	table	table	NN
6745	7288	11	-	-	HYPH
6745	7288	12	spoonfuls	spoonful	NNS
6745	7288	13	of	of	IN
6745	7288	14	ground	ground	NN
6745	7288	15	allspice	allspice	NN
6745	7288	16	,	,	,
6745	7288	17	two	two	CD
6745	7288	18	of	of	IN
6745	7288	19	ground	ground	NN
6745	7288	20	cloves	clove	NNS
6745	7288	21	and	and	CC
6745	7288	22	one	one	CD
6745	7288	23	cupful	cupful	NN
6745	7288	24	of	of	IN
6745	7288	25	grated	grate	VBN
6745	7288	26	horse	horse	NN
6745	7288	27	-	-	HYPH
6745	7288	28	radish	radish	NN
6745	7288	29	.	.	.
6745	7289	1	Pour	pour	VB
6745	7289	2	over	over	IN
6745	7289	3	it	-PRON-	PRP
6745	7289	4	three	three	CD
6745	7289	5	quarts	quart	NNS
6745	7289	6	of	of	IN
6745	7289	7	boiling	boil	VBG
6745	7289	8	vinegar	vinegar	NN
6745	7289	9	.	.	.
6745	7290	1	Pickled	Pickled	NNP
6745	7290	2	Tomato	Tomato	NNP
6745	7290	3	.	.	.
6745	7291	1	One	one	CD
6745	7291	2	peck	peck	NN
6745	7291	3	of	of	IN
6745	7291	4	green	green	JJ
6745	7291	5	tomatoes	tomato	NNS
6745	7291	6	,	,	,
6745	7291	7	a	a	DT
6745	7291	8	dozen	dozen	NN
6745	7291	9	onions	onion	NNS
6745	7291	10	,	,	,
6745	7291	11	sliced	slice	VBD
6745	7291	12	thin	thin	JJ
6745	7291	13	;	;	:
6745	7291	14	two	two	CD
6745	7291	15	cupfuls	cupful	NNS
6745	7291	16	of	of	IN
6745	7291	17	salt	salt	NN
6745	7291	18	,	,	,
6745	7291	19	a	a	DT
6745	7291	20	small	small	JJ
6745	7291	21	(	(	-LRB-
6745	7291	22	quarter	quarter	NN
6745	7291	23	of	of	IN
6745	7291	24	a	a	DT
6745	7291	25	pound	pound	NN
6745	7291	26	)	)	-RRB-
6745	7291	27	box	box	NN
6745	7291	28	of	of	IN
6745	7291	29	mustard	mustard	NN
6745	7291	30	,	,	,
6745	7291	31	one	one	CD
6745	7291	32	quarter	quarter	NN
6745	7291	33	of	of	IN
6745	7291	34	a	a	DT
6745	7291	35	pound	pound	NN
6745	7291	36	of	of	IN
6745	7291	37	mustard	mustard	NN
6745	7291	38	seed	seed	NN
6745	7291	39	,	,	,
6745	7291	40	one	one	CD
6745	7291	41	ounce	ounce	NN
6745	7291	42	each	each	DT
6745	7291	43	of	of	IN
6745	7291	44	ground	ground	NN
6745	7291	45	allspice	allspice	NN
6745	7291	46	,	,	,
6745	7291	47	clove	clove	NN
6745	7291	48	and	and	CC
6745	7291	49	pepper	pepper	NN
6745	7291	50	.	.	.
6745	7292	1	Cut	cut	VB
6745	7292	2	the	the	DT
6745	7292	3	tomatoes	tomato	NNS
6745	7292	4	in	in	IN
6745	7292	5	thin	thin	JJ
6745	7292	6	slices	slice	NNS
6745	7292	7	,	,	,
6745	7292	8	sprinkle	sprinkle	VB
6745	7292	9	with	with	IN
6745	7292	10	the	the	DT
6745	7292	11	salt	salt	NN
6745	7292	12	,	,	,
6745	7292	13	and	and	CC
6745	7292	14	let	let	VB
6745	7292	15	them	-PRON-	PRP
6745	7292	16	stand	stand	VB
6745	7292	17	two	two	CD
6745	7292	18	days	day	NNS
6745	7292	19	;	;	:
6745	7292	20	then	then	RB
6745	7292	21	drain	drain	VB
6745	7292	22	them	-PRON-	PRP
6745	7292	23	.	.	.
6745	7293	1	Mix	mix	VB
6745	7293	2	the	the	DT
6745	7293	3	spices	spice	NNS
6745	7293	4	.	.	.
6745	7294	1	Put	put	NN
6745	7294	2	layers	layer	NNS
6745	7294	3	of	of	IN
6745	7294	4	tomato	tomato	NN
6745	7294	5	,	,	,
6745	7294	6	onion	onion	NN
6745	7294	7	and	and	CC
6745	7294	8	spice	spice	NN
6745	7294	9	in	in	IN
6745	7294	10	the	the	DT
6745	7294	11	kettle	kettle	NN
6745	7294	12	,	,	,
6745	7294	13	and	and	CC
6745	7294	14	cover	cover	VB
6745	7294	15	with	with	IN
6745	7294	16	vinegar	vinegar	NN
6745	7294	17	.	.	.
6745	7295	1	Cook	cook	VB
6745	7295	2	slowly	slowly	RB
6745	7295	3	until	until	IN
6745	7295	4	the	the	DT
6745	7295	5	tomato	tomato	NN
6745	7295	6	looks	look	VBZ
6745	7295	7	clear	clear	JJ
6745	7295	8	--	--	:
6745	7295	9	about	about	RB
6745	7295	10	half	half	PDT
6745	7295	11	an	an	DT
6745	7295	12	hour	hour	NN
6745	7295	13	.	.	.
6745	7296	1	Pickled	Pickled	NNP
6745	7296	2	Cauliflowers	Cauliflowers	NNPS
6745	7296	3	.	.	.
6745	7297	1	Two	two	CD
6745	7297	2	cauliflowers	cauliflower	NNS
6745	7297	3	,	,	,
6745	7297	4	cut	cut	VBD
6745	7297	5	up	up	RP
6745	7297	6	;	;	:
6745	7297	7	one	one	CD
6745	7297	8	pint	pint	NN
6745	7297	9	of	of	IN
6745	7297	10	small	small	JJ
6745	7297	11	onions	onion	NNS
6745	7297	12	,	,	,
6745	7297	13	three	three	CD
6745	7297	14	medium	medium	JJ
6745	7297	15	-	-	HYPH
6745	7297	16	sized	sized	JJ
6745	7297	17	red	red	JJ
6745	7297	18	peppers	pepper	NNS
6745	7297	19	.	.	.
6745	7298	1	Dissolve	dissolve	VB
6745	7298	2	half	half	PDT
6745	7298	3	a	a	DT
6745	7298	4	pint	pint	NN
6745	7298	5	of	of	IN
6745	7298	6	salt	salt	NN
6745	7298	7	in	in	IN
6745	7298	8	water	water	NN
6745	7298	9	enough	enough	RB
6745	7298	10	to	to	TO
6745	7298	11	cover	cover	VB
6745	7298	12	the	the	DT
6745	7298	13	vegetables	vegetable	NNS
6745	7298	14	,	,	,
6745	7298	15	and	and	CC
6745	7298	16	let	let	VB
6745	7298	17	these	these	DT
6745	7298	18	stand	stand	VB
6745	7298	19	over	over	IN
6745	7298	20	night	night	NN
6745	7298	21	.	.	.
6745	7299	1	In	in	IN
6745	7299	2	the	the	DT
6745	7299	3	morning	morning	NN
6745	7299	4	drain	drain	VB
6745	7299	5	them	-PRON-	PRP
6745	7299	6	.	.	.
6745	7300	1	Heat	heat	NN
6745	7300	2	two	two	CD
6745	7300	3	quarts	quart	NNS
6745	7300	4	of	of	IN
6745	7300	5	vinegar	vinegar	NN
6745	7300	6	with	with	IN
6745	7300	7	four	four	CD
6745	7300	8	table	table	NN
6745	7300	9	-	-	HYPH
6745	7300	10	spoonfuls	spoonful	NNS
6745	7300	11	of	of	IN
6745	7300	12	mustard	mustard	NN
6745	7300	13	,	,	,
6745	7300	14	until	until	IN
6745	7300	15	it	-PRON-	PRP
6745	7300	16	boils	boil	VBZ
6745	7300	17	.	.	.
6745	7301	1	Add	add	VB
6745	7301	2	the	the	DT
6745	7301	3	vegetables	vegetable	NNS
6745	7301	4	,	,	,
6745	7301	5	and	and	CC
6745	7301	6	boil	boil	VB
6745	7301	7	for	for	IN
6745	7301	8	about	about	RB
6745	7301	9	fifteen	fifteen	CD
6745	7301	10	minutes	minute	NNS
6745	7301	11	,	,	,
6745	7301	12	or	or	CC
6745	7301	13	until	until	IN
6745	7301	14	a	a	DT
6745	7301	15	fork	fork	NN
6745	7301	16	can	can	MD
6745	7301	17	be	be	VB
6745	7301	18	thrust	thrust	VBN
6745	7301	19	through	through	IN
6745	7301	20	the	the	DT
6745	7301	21	cauliflower	cauliflower	NN
6745	7301	22	.	.	.
6745	7302	1	Tomato	Tomato	NNP
6745	7302	2	Ketchup	Ketchup	NNP
6745	7302	3	.	.	.
6745	7303	1	Twelve	twelve	CD
6745	7303	2	ripe	ripe	JJ
6745	7303	3	tomatoes	tomato	NNS
6745	7303	4	,	,	,
6745	7303	5	peeled	peel	VBD
6745	7303	6	;	;	:
6745	7303	7	two	two	CD
6745	7303	8	large	large	JJ
6745	7303	9	onions	onion	NNS
6745	7303	10	,	,	,
6745	7303	11	four	four	CD
6745	7303	12	green	green	JJ
6745	7303	13	peppers	pepper	NNS
6745	7303	14	,	,	,
6745	7303	15	chopped	chop	VBD
6745	7303	16	fine	fine	JJ
6745	7303	17	;	;	:
6745	7303	18	two	two	CD
6745	7303	19	table	table	NN
6745	7303	20	-	-	HYPH
6745	7303	21	spoonfuls	spoonful	NNS
6745	7303	22	of	of	IN
6745	7303	23	salt	salt	NN
6745	7303	24	,	,	,
6745	7303	25	two	two	CD
6745	7303	26	of	of	IN
6745	7303	27	brown	brown	JJ
6745	7303	28	sugar	sugar	NN
6745	7303	29	,	,	,
6745	7303	30	two	two	CD
6745	7303	31	of	of	IN
6745	7303	32	ginger	ginger	NN
6745	7303	33	,	,	,
6745	7303	34	one	one	CD
6745	7303	35	of	of	IN
6745	7303	36	cinnamon	cinnamon	NN
6745	7303	37	,	,	,
6745	7303	38	one	one	CD
6745	7303	39	of	of	IN
6745	7303	40	mustard	mustard	NN
6745	7303	41	,	,	,
6745	7303	42	a	a	DT
6745	7303	43	nutmeg	nutmeg	NN
6745	7303	44	,	,	,
6745	7303	45	grated	grate	VBD
6745	7303	46	;	;	:
6745	7303	47	four	four	CD
6745	7303	48	cupfuls	cupful	NNS
6745	7303	49	of	of	IN
6745	7303	50	vinegar	vinegar	NN
6745	7303	51	.	.	.
6745	7304	1	Boil	boil	VB
6745	7304	2	all	all	RB
6745	7304	3	together	together	RB
6745	7304	4	till	till	IN
6745	7304	5	thoroughly	thoroughly	RB
6745	7304	6	cooked	cook	VBN
6745	7304	7	(	(	-LRB-
6745	7304	8	about	about	RB
6745	7304	9	three	three	CD
6745	7304	10	hours	hour	NNS
6745	7304	11	)	)	-RRB-
6745	7304	12	,	,	,
6745	7304	13	stirring	stir	VBG
6745	7304	14	frequently	frequently	RB
6745	7304	15	.	.	.
6745	7305	1	Bottle	bottle	VB
6745	7305	2	while	while	IN
6745	7305	3	hot	hot	JJ
6745	7305	4	.	.	.
6745	7306	1	Tomato	Tomato	NNP
6745	7306	2	Ketchup	Ketchup	NNP
6745	7306	3	,	,	,
6745	7306	4	No	no	UH
6745	7306	5	,	,	,
6745	7306	6	2	2	CD
6745	7306	7	.	.	.
6745	7307	1	Skin	skin	NN
6745	7307	2	the	the	DT
6745	7307	3	tomatoes	tomato	NNS
6745	7307	4	,	,	,
6745	7307	5	and	and	CC
6745	7307	6	cook	cook	VB
6745	7307	7	them	-PRON-	PRP
6745	7307	8	well	well	RB
6745	7307	9	.	.	.
6745	7308	1	Press	press	VB
6745	7308	2	them	-PRON-	PRP
6745	7308	3	through	through	IN
6745	7308	4	a	a	DT
6745	7308	5	sieve	sieve	NN
6745	7308	6	,	,	,
6745	7308	7	and	and	CC
6745	7308	8	to	to	IN
6745	7308	9	each	each	DT
6745	7308	10	five	five	CD
6745	7308	11	pints	pint	NNS
6745	7308	12	add	add	VBP
6745	7308	13	three	three	CD
6745	7308	14	pints	pint	NNS
6745	7308	15	of	of	IN
6745	7308	16	good	good	JJ
6745	7308	17	cider	cider	NN
6745	7308	18	vinegar	vinegar	NN
6745	7308	19	.	.	.
6745	7309	1	Boil	Boil	NNP
6745	7309	2	slowly	slowly	RB
6745	7309	3	a	a	DT
6745	7309	4	long	long	JJ
6745	7309	5	while	while	NN
6745	7309	6	(	(	-LRB-
6745	7309	7	about	about	RB
6745	7309	8	two	two	CD
6745	7309	9	hours	hour	NNS
6745	7309	10	)	)	-RRB-
6745	7309	11	,	,	,
6745	7309	12	until	until	IN
6745	7309	13	it	-PRON-	PRP
6745	7309	14	begins	begin	VBZ
6745	7309	15	to	to	TO
6745	7309	16	thicken	thicken	VB
6745	7309	17	;	;	:
6745	7309	18	then	then	RB
6745	7309	19	add	add	VB
6745	7309	20	one	one	CD
6745	7309	21	table	table	NN
6745	7309	22	-	-	HYPH
6745	7309	23	spoonful	spoonful	JJ
6745	7309	24	of	of	IN
6745	7309	25	ground	ground	NN
6745	7309	26	clove	clove	NN
6745	7309	27	,	,	,
6745	7309	28	one	one	CD
6745	7309	29	of	of	IN
6745	7309	30	allspice	allspice	NN
6745	7309	31	,	,	,
6745	7309	32	one	one	CD
6745	7309	33	of	of	IN
6745	7309	34	cinnamon	cinnamon	NN
6745	7309	35	and	and	CC
6745	7309	36	one	one	CD
6745	7309	37	of	of	IN
6745	7309	38	pepper	pepper	NN
6745	7309	39	,	,	,
6745	7309	40	and	and	CC
6745	7309	41	three	three	CD
6745	7309	42	grated	grate	VBN
6745	7309	43	nutmegs	nutmeg	NNS
6745	7309	44	.	.	.
6745	7310	1	Boil	boil	VB
6745	7310	2	until	until	IN
6745	7310	3	very	very	RB
6745	7310	4	thick	thick	JJ
6745	7310	5	(	(	-LRB-
6745	7310	6	between	between	IN
6745	7310	7	six	six	CD
6745	7310	8	and	and	CC
6745	7310	9	eight	eight	CD
6745	7310	10	hours	hour	NNS
6745	7310	11	)	)	-RRB-
6745	7310	12	,	,	,
6745	7310	13	and	and	CC
6745	7310	14	add	add	VB
6745	7310	15	two	two	CD
6745	7310	16	table	table	NN
6745	7310	17	-	-	HYPH
6745	7310	18	spoonfuls	spoonful	NNS
6745	7310	19	of	of	IN
6745	7310	20	fine	fine	JJ
6745	7310	21	salt	salt	NN
6745	7310	22	.	.	.
6745	7311	1	When	when	WRB
6745	7311	2	thoroughly	thoroughly	RB
6745	7311	3	cold	cold	JJ
6745	7311	4	,	,	,
6745	7311	5	bottle	bottle	NN
6745	7311	6	,	,	,
6745	7311	7	cork	cork	NN
6745	7311	8	and	and	CC
6745	7311	9	seal	seal	VB
6745	7311	10	it	-PRON-	PRP
6745	7311	11	.	.	.
6745	7312	1	Barberry	Barberry	NNP
6745	7312	2	Ketchup	Ketchup	NNP
6745	7312	3	.	.	.
6745	7313	1	Three	three	CD
6745	7313	2	quarts	quart	NNS
6745	7313	3	of	of	IN
6745	7313	4	barberries	barberry	NNS
6745	7313	5	,	,	,
6745	7313	6	stewed	stew	VBD
6745	7313	7	and	and	CC
6745	7313	8	strained	strain	VBD
6745	7313	9	;	;	:
6745	7313	10	four	four	CD
6745	7313	11	quarts	quart	NNS
6745	7313	12	of	of	IN
6745	7313	13	cranberries	cranberry	NNS
6745	7313	14	,	,	,
6745	7313	15	one	one	CD
6745	7313	16	cupful	cupful	NN
6745	7313	17	of	of	IN
6745	7313	18	raisins	raisin	NNS
6745	7313	19	,	,	,
6745	7313	20	a	a	DT
6745	7313	21	large	large	JJ
6745	7313	22	quince	quince	NN
6745	7313	23	and	and	CC
6745	7313	24	four	four	CD
6745	7313	25	small	small	JJ
6745	7313	26	onions	onion	NNS
6745	7313	27	,	,	,
6745	7313	28	all	all	DT
6745	7313	29	stewed	stew	VBD
6745	7313	30	with	with	IN
6745	7313	31	a	a	DT
6745	7313	32	quart	quart	NN
6745	7313	33	of	of	IN
6745	7313	34	water	water	NN
6745	7313	35	,	,	,
6745	7313	36	and	and	CC
6745	7313	37	strained	strain	VBN
6745	7313	38	.	.	.
6745	7314	1	Mix	mix	VB
6745	7314	2	these	these	DT
6745	7314	3	ingredients	ingredient	NNS
6745	7314	4	with	with	IN
6745	7314	5	the	the	DT
6745	7314	6	barberries	barberry	NNS
6745	7314	7	,	,	,
6745	7314	8	and	and	CC
6745	7314	9	add	add	VB
6745	7314	10	half	half	PDT
6745	7314	11	a	a	DT
6745	7314	12	cupful	cupful	NN
6745	7314	13	of	of	IN
6745	7314	14	vinegar	vinegar	NN
6745	7314	15	,	,	,
6745	7314	16	three	three	CD
6745	7314	17	-	-	HYPH
6745	7314	18	fourths	fourth	NNS
6745	7314	19	of	of	IN
6745	7314	20	a	a	DT
6745	7314	21	cupful	cupful	NN
6745	7314	22	of	of	IN
6745	7314	23	salt	salt	NN
6745	7314	24	,	,	,
6745	7314	25	two	two	CD
6745	7314	26	cupfuls	cupful	NNS
6745	7314	27	of	of	IN
6745	7314	28	sugar	sugar	NN
6745	7314	29	,	,	,
6745	7314	30	one	one	CD
6745	7314	31	dessert-	dessert-	NN
6745	7314	32	spoonful	spoonful	JJ
6745	7314	33	of	of	IN
6745	7314	34	ground	ground	NN
6745	7314	35	dove	dove	NN
6745	7314	36	and	and	CC
6745	7314	37	one	one	CD
6745	7314	38	of	of	IN
6745	7314	39	ground	ground	NN
6745	7314	40	allspice	allspice	NN
6745	7314	41	,	,	,
6745	7314	42	two	two	CD
6745	7314	43	table-	table-	NN
6745	7314	44	spoonfuls	spoonful	NNS
6745	7314	45	of	of	IN
6745	7314	46	black	black	JJ
6745	7314	47	pepper	pepper	NN
6745	7314	48	,	,	,
6745	7314	49	two	two	CD
6745	7314	50	of	of	IN
6745	7314	51	celery	celery	NN
6745	7314	52	seed	seed	NN
6745	7314	53	,	,	,
6745	7314	54	and	and	CC
6745	7314	55	one	one	CD
6745	7314	56	of	of	IN
6745	7314	57	ground	ground	NN
6745	7314	58	mustard	mustard	NN
6745	7314	59	,	,	,
6745	7314	60	one	one	CD
6745	7314	61	tea	tea	NN
6745	7314	62	-	-	HYPH
6745	7314	63	spoonful	spoonful	JJ
6745	7314	64	of	of	IN
6745	7314	65	cayenne	cayenne	NN
6745	7314	66	,	,	,
6745	7314	67	one	one	CD
6745	7314	68	of	of	IN
6745	7314	69	cinnamon	cinnamon	NN
6745	7314	70	and	and	CC
6745	7314	71	one	one	CD
6745	7314	72	of	of	IN
6745	7314	73	ginger	ginger	NN
6745	7314	74	,	,	,
6745	7314	75	and	and	CC
6745	7314	76	a	a	DT
6745	7314	77	nutmeg	nutmeg	NN
6745	7314	78	.	.	.
6745	7315	1	Let	let	VB
6745	7315	2	the	the	DT
6745	7315	3	whole	whole	JJ
6745	7315	4	boil	boil	VB
6745	7315	5	one	one	CD
6745	7315	6	minute	minute	NN
6745	7315	7	.	.	.
6745	7316	1	If	if	IN
6745	7316	2	too	too	RB
6745	7316	3	thick	thick	JJ
6745	7316	4	,	,	,
6745	7316	5	add	add	VB
6745	7316	6	vinegar	vinegar	NN
6745	7316	7	or	or	CC
6745	7316	8	water	water	NN
6745	7316	9	.	.	.
6745	7317	1	With	with	IN
6745	7317	2	the	the	DT
6745	7317	3	quantities	quantity	NNS
6745	7317	4	given	give	VBN
6745	7317	5	,	,	,
6745	7317	6	about	about	RB
6745	7317	7	three	three	CD
6745	7317	8	quarts	quart	NNS
6745	7317	9	of	of	IN
6745	7317	10	ketchup	ketchup	NN
6745	7317	11	can	can	MD
6745	7317	12	be	be	VB
6745	7317	13	made	make	VBN
6745	7317	14	.	.	.
6745	7318	1	POTTING	POTTING	NNP
6745	7318	2	.	.	.
6745	7319	1	For	for	IN
6745	7319	2	potting	pot	VBG
6745	7319	3	,	,	,
6745	7319	4	one	one	PRP
6745	7319	5	should	should	MD
6745	7319	6	have	have	VB
6745	7319	7	small	small	JJ
6745	7319	8	stone	stone	NN
6745	7319	9	or	or	CC
6745	7319	10	earthen	earthen	NNP
6745	7319	11	jars	jar	NNS
6745	7319	12	,	,	,
6745	7319	13	a	a	DT
6745	7319	14	little	little	RB
6745	7319	15	larger	large	JJR
6745	7319	16	at	at	IN
6745	7319	17	the	the	DT
6745	7319	18	top	top	NN
6745	7319	19	than	than	IN
6745	7319	20	at	at	IN
6745	7319	21	the	the	DT
6745	7319	22	bottom	bottom	NN
6745	7319	23	,	,	,
6745	7319	24	so	so	IN
6745	7319	25	that	that	IN
6745	7319	26	the	the	DT
6745	7319	27	meat	meat	NN
6745	7319	28	may	may	MD
6745	7319	29	be	be	VB
6745	7319	30	taken	take	VBN
6745	7319	31	out	out	RP
6745	7319	32	whole	whole	RB
6745	7319	33	,	,	,
6745	7319	34	and	and	CC
6745	7319	35	then	then	RB
6745	7319	36	cut	cut	VB
6745	7319	37	in	in	IN
6745	7319	38	thin	thin	JJ
6745	7319	39	slices	slice	NNS
6745	7319	40	.	.	.
6745	7320	1	All	all	DT
6745	7320	2	kinds	kind	NNS
6745	7320	3	of	of	IN
6745	7320	4	cooked	cooked	JJ
6745	7320	5	meats	meat	NNS
6745	7320	6	and	and	CC
6745	7320	7	fish	fish	NN
6745	7320	8	can	can	MD
6745	7320	9	be	be	VB
6745	7320	10	potted	pot	VBN
6745	7320	11	.	.	.
6745	7321	1	The	the	DT
6745	7321	2	meat	meat	NN
6745	7321	3	must	must	MD
6745	7321	4	,	,	,
6745	7321	5	of	of	IN
6745	7321	6	course	course	NN
6745	7321	7	,	,	,
6745	7321	8	be	be	VB
6745	7321	9	well	well	RB
6745	7321	10	cooked	cooked	JJ
6745	7321	11	and	and	CC
6745	7321	12	tender	tender	JJ
6745	7321	13	,	,	,
6745	7321	14	so	so	IN
6745	7321	15	that	that	IN
6745	7321	16	it	-PRON-	PRP
6745	7321	17	can	can	MD
6745	7321	18	be	be	VB
6745	7321	19	readily	readily	RB
6745	7321	20	pounded	pound	VBN
6745	7321	21	to	to	IN
6745	7321	22	a	a	DT
6745	7321	23	paste	paste	NN
6745	7321	24	.	.	.
6745	7322	1	Of	of	IN
6745	7322	2	the	the	DT
6745	7322	3	fish	fish	NN
6745	7322	4	,	,	,
6745	7322	5	salmon	salmon	NN
6745	7322	6	and	and	CC
6745	7322	7	halibut	halibut	NNP
6745	7322	8	are	be	VBP
6745	7322	9	the	the	DT
6745	7322	10	best	good	JJS
6745	7322	11	for	for	IN
6745	7322	12	potting	pot	VBG
6745	7322	13	.	.	.
6745	7323	1	When	when	WRB
6745	7323	2	the	the	DT
6745	7323	3	potted	pot	VBN
6745	7323	4	meat	meat	NN
6745	7323	5	or	or	CC
6745	7323	6	fish	fish	NN
6745	7323	7	is	be	VBZ
6745	7323	8	to	to	TO
6745	7323	9	be	be	VB
6745	7323	10	served	serve	VBN
6745	7323	11	,	,	,
6745	7323	12	scrape	scrape	VB
6745	7323	13	off	off	RP
6745	7323	14	all	all	PDT
6745	7323	15	the	the	DT
6745	7323	16	butter	butter	NN
6745	7323	17	,	,	,
6745	7323	18	run	run	VB
6745	7323	19	a	a	DT
6745	7323	20	knife	knife	NN
6745	7323	21	between	between	IN
6745	7323	22	the	the	DT
6745	7323	23	meat	meat	NN
6745	7323	24	and	and	CC
6745	7323	25	the	the	DT
6745	7323	26	jar	jar	NN
6745	7323	27	,	,	,
6745	7323	28	and	and	CC
6745	7323	29	,	,	,
6745	7323	30	when	when	WRB
6745	7323	31	the	the	DT
6745	7323	32	meat	meat	NN
6745	7323	33	is	be	VBZ
6745	7323	34	loosened	loosen	VBN
6745	7323	35	,	,	,
6745	7323	36	turn	turn	VB
6745	7323	37	it	-PRON-	PRP
6745	7323	38	out	out	RP
6745	7323	39	on	on	IN
6745	7323	40	a	a	DT
6745	7323	41	dish	dish	NN
6745	7323	42	.	.	.
6745	7324	1	Cut	cut	VB
6745	7324	2	it	-PRON-	PRP
6745	7324	3	in	in	IN
6745	7324	4	thin	thin	JJ
6745	7324	5	slices	slice	NNS
6745	7324	6	,	,	,
6745	7324	7	and	and	CC
6745	7324	8	garnish	garnish	VB
6745	7324	9	with	with	IN
6745	7324	10	parsley	parsley	NN
6745	7324	11	;	;	,
6745	7324	12	or	or	CC
6745	7324	13	,	,	,
6745	7324	14	serve	serve	VB
6745	7324	15	it	-PRON-	PRP
6745	7324	16	whole	whole	JJ
6745	7324	17	,	,	,
6745	7324	18	and	and	CC
6745	7324	19	slice	slice	VB
6745	7324	20	it	-PRON-	PRP
6745	7324	21	at	at	IN
6745	7324	22	the	the	DT
6745	7324	23	table	table	NN
6745	7324	24	.	.	.
6745	7325	1	The	the	DT
6745	7325	2	butter	butter	NN
6745	7325	3	that	that	WDT
6745	7325	4	covered	cover	VBD
6745	7325	5	meats	meat	NNS
6745	7325	6	can	can	MD
6745	7325	7	be	be	VB
6745	7325	8	used	use	VBN
6745	7325	9	for	for	IN
6745	7325	10	basting	baste	VBG
6745	7325	11	roasted	roasted	JJ
6745	7325	12	meats	meat	NNS
6745	7325	13	,	,	,
6745	7325	14	and	and	CC
6745	7325	15	that	that	IN
6745	7325	16	which	which	WDT
6745	7325	17	covered	cover	VBD
6745	7325	18	fish	fish	NN
6745	7325	19	can	can	MD
6745	7325	20	be	be	VB
6745	7325	21	used	use	VBN
6745	7325	22	for	for	IN
6745	7325	23	basting	baste	VBG
6745	7325	24	baking	baking	NN
6745	7325	25	fish	fish	NN
6745	7325	26	.	.	.
6745	7326	1	Beef	beef	NN
6745	7326	2	.	.	.
6745	7327	1	Three	three	CD
6745	7327	2	pounds	pound	NNS
6745	7327	3	of	of	IN
6745	7327	4	the	the	DT
6745	7327	5	upper	upper	JJ
6745	7327	6	part	part	NN
6745	7327	7	of	of	IN
6745	7327	8	the	the	DT
6745	7327	9	round	round	NN
6745	7327	10	of	of	IN
6745	7327	11	beef	beef	NN
6745	7327	12	,	,	,
6745	7327	13	half	half	PDT
6745	7327	14	a	a	DT
6745	7327	15	cupful	cupful	NN
6745	7327	16	of	of	IN
6745	7327	17	butter	butter	NN
6745	7327	18	,	,	,
6745	7327	19	one	one	CD
6745	7327	20	table	table	NN
6745	7327	21	-	-	HYPH
6745	7327	22	spoonful	spoonful	JJ
6745	7327	23	of	of	IN
6745	7327	24	salt	salt	NN
6745	7327	25	,	,	,
6745	7327	26	one	one	CD
6745	7327	27	-	-	HYPH
6745	7327	28	fourth	fourth	NN
6745	7327	29	of	of	IN
6745	7327	30	a	a	DT
6745	7327	31	teaspoonful	teaspoonful	NN
6745	7327	32	of	of	IN
6745	7327	33	pepper	pepper	NN
6745	7327	34	,	,	,
6745	7327	35	a	a	DT
6745	7327	36	speck	speck	NN
6745	7327	37	of	of	IN
6745	7327	38	cayenne	cayenne	NN
6745	7327	39	,	,	,
6745	7327	40	one	one	CD
6745	7327	41	-	-	HYPH
6745	7327	42	eighth	eighth	NN
6745	7327	43	of	of	IN
6745	7327	44	a	a	DT
6745	7327	45	teaspoonful	teaspoonful	NN
6745	7327	46	of	of	IN
6745	7327	47	mace	mace	NN
6745	7327	48	,	,	,
6745	7327	49	the	the	DT
6745	7327	50	same	same	JJ
6745	7327	51	quantity	quantity	NN
6745	7327	52	of	of	IN
6745	7327	53	clove	clove	NN
6745	7327	54	,	,	,
6745	7327	55	a	a	DT
6745	7327	56	bouquet	bouquet	NN
6745	7327	57	of	of	IN
6745	7327	58	sweet	sweet	JJ
6745	7327	59	herbs	herb	NNS
6745	7327	60	,	,	,
6745	7327	61	three	three	CD
6745	7327	62	table-	table-	NN
6745	7327	63	spoonfuls	spoonful	NNS
6745	7327	64	of	of	IN
6745	7327	65	water	water	NN
6745	7327	66	.	.	.
6745	7328	1	Cut	cut	VB
6745	7328	2	the	the	DT
6745	7328	3	meat	meat	NN
6745	7328	4	in	in	IN
6745	7328	5	small	small	JJ
6745	7328	6	pieces	piece	NNS
6745	7328	7	and	and	CC
6745	7328	8	put	put	VBD
6745	7328	9	it	-PRON-	PRP
6745	7328	10	in	in	IN
6745	7328	11	a	a	DT
6745	7328	12	jar	jar	NN
6745	7328	13	with	with	IN
6745	7328	14	the	the	DT
6745	7328	15	water	water	NN
6745	7328	16	,	,	,
6745	7328	17	herbs	herb	NNS
6745	7328	18	and	and	CC
6745	7328	19	seasoning	seasoning	NN
6745	7328	20	.	.	.
6745	7329	1	Mix	mix	VB
6745	7329	2	one	one	CD
6745	7329	3	cupful	cupful	NN
6745	7329	4	of	of	IN
6745	7329	5	flour	flour	NN
6745	7329	6	with	with	IN
6745	7329	7	water	water	NN
6745	7329	8	enough	enough	RB
6745	7329	9	to	to	TO
6745	7329	10	make	make	VB
6745	7329	11	a	a	DT
6745	7329	12	stiff	stiff	JJ
6745	7329	13	paste	paste	NN
6745	7329	14	.	.	.
6745	7330	1	Cover	cover	VB
6745	7330	2	the	the	DT
6745	7330	3	mouth	mouth	NN
6745	7330	4	of	of	IN
6745	7330	5	the	the	DT
6745	7330	6	jar	jar	NN
6745	7330	7	with	with	IN
6745	7330	8	paper	paper	NN
6745	7330	9	,	,	,
6745	7330	10	and	and	CC
6745	7330	11	spread	spread	VBD
6745	7330	12	over	over	IN
6745	7330	13	this	this	DT
6745	7330	14	the	the	DT
6745	7330	15	paste	paste	NN
6745	7330	16	.	.	.
6745	7331	1	Place	place	VB
6745	7331	2	the	the	DT
6745	7331	3	jar	jar	NN
6745	7331	4	in	in	IN
6745	7331	5	a	a	DT
6745	7331	6	pan	pan	NN
6745	7331	7	of	of	IN
6745	7331	8	hot	hot	JJ
6745	7331	9	water	water	NN
6745	7331	10	and	and	CC
6745	7331	11	put	put	VBD
6745	7331	12	in	in	RP
6745	7331	13	a	a	DT
6745	7331	14	moderate	moderate	JJ
6745	7331	15	oven	oven	NN
6745	7331	16	for	for	IN
6745	7331	17	five	five	CD
6745	7331	18	hours	hour	NNS
6745	7331	19	.	.	.
6745	7332	1	Take	take	VB
6745	7332	2	up	up	RP
6745	7332	3	and	and	CC
6745	7332	4	remove	remove	VB
6745	7332	5	the	the	DT
6745	7332	6	cover	cover	NN
6745	7332	7	and	and	CC
6745	7332	8	herbs	herb	NNS
6745	7332	9	.	.	.
6745	7333	1	Pound	pound	VB
6745	7333	2	the	the	DT
6745	7333	3	meat	meat	NN
6745	7333	4	to	to	IN
6745	7333	5	a	a	DT
6745	7333	6	paste	paste	NN
6745	7333	7	,	,	,
6745	7333	8	add	add	VB
6745	7333	9	half	half	NN
6745	7333	10	of	of	IN
6745	7333	11	the	the	DT
6745	7333	12	butter	butter	NN
6745	7333	13	to	to	IN
6745	7333	14	it	-PRON-	PRP
6745	7333	15	,	,	,
6745	7333	16	and	and	CC
6745	7333	17	when	when	WRB
6745	7333	18	thoroughly	thoroughly	RB
6745	7333	19	mixed	mix	VBN
6745	7333	20	,	,	,
6745	7333	21	pack	pack	VBP
6745	7333	22	solidly	solidly	RB
6745	7333	23	in	in	IN
6745	7333	24	small	small	JJ
6745	7333	25	jars	jar	NNS
6745	7333	26	.	.	.
6745	7334	1	Melt	melt	VB
6745	7334	2	the	the	DT
6745	7334	3	remainder	remainder	NN
6745	7334	4	of	of	IN
6745	7334	5	the	the	DT
6745	7334	6	butter	butter	NN
6745	7334	7	and	and	CC
6745	7334	8	pour	pour	VB
6745	7334	9	it	-PRON-	PRP
6745	7334	10	over	over	IN
6745	7334	11	the	the	DT
6745	7334	12	meat	meat	NN
6745	7334	13	.	.	.
6745	7335	1	Paste	paste	NN
6745	7335	2	paper	paper	NN
6745	7335	3	over	over	IN
6745	7335	4	the	the	DT
6745	7335	5	jars	jar	NNS
6745	7335	6	,	,	,
6745	7335	7	put	put	VBN
6745	7335	8	on	on	IN
6745	7335	9	the	the	DT
6745	7335	10	covers	cover	NNS
6745	7335	11	,	,	,
6745	7335	12	and	and	CC
6745	7335	13	set	set	VB
6745	7335	14	away	away	RP
6745	7335	15	in	in	IN
6745	7335	16	a	a	DT
6745	7335	17	cool	cool	JJ
6745	7335	18	,	,	,
6745	7335	19	dry	dry	JJ
6745	7335	20	place	place	NN
6745	7335	21	.	.	.
6745	7336	1	Veal	veal	NN
6745	7336	2	may	may	MD
6745	7336	3	be	be	VB
6745	7336	4	potted	pot	VBN
6745	7336	5	in	in	IN
6745	7336	6	the	the	DT
6745	7336	7	same	same	JJ
6745	7336	8	manner	manner	NN
6745	7336	9	,	,	,
6745	7336	10	omitting	omit	VBG
6745	7336	11	the	the	DT
6745	7336	12	clove	clove	NN
6745	7336	13	.	.	.
6745	7337	1	Chicken	Chicken	NNP
6745	7337	2	.	.	.
6745	7338	1	One	one	CD
6745	7338	2	quart	quart	NN
6745	7338	3	of	of	IN
6745	7338	4	cold	cold	JJ
6745	7338	5	roasted	roasted	JJ
6745	7338	6	chicken	chicken	NN
6745	7338	7	,	,	,
6745	7338	8	one	one	CD
6745	7338	9	cupful	cupful	NN
6745	7338	10	of	of	IN
6745	7338	11	cold	cold	JJ
6745	7338	12	boiled	boil	VBN
6745	7338	13	ham	ham	NN
6745	7338	14	,	,	,
6745	7338	15	four	four	CD
6745	7338	16	table	table	NN
6745	7338	17	-	-	HYPH
6745	7338	18	spoonfuls	spoonful	NNS
6745	7338	19	of	of	IN
6745	7338	20	butter	butter	NN
6745	7338	21	,	,	,
6745	7338	22	a	a	DT
6745	7338	23	speck	speck	NN
6745	7338	24	of	of	IN
6745	7338	25	cayenne	cayenne	NN
6745	7338	26	,	,	,
6745	7338	27	a	a	DT
6745	7338	28	slight	slight	JJ
6745	7338	29	grating	grating	NN
6745	7338	30	of	of	IN
6745	7338	31	nutmeg	nutmeg	NNP
6745	7338	32	,	,	,
6745	7338	33	and	and	CC
6745	7338	34	two	two	CD
6745	7338	35	teaspoonfuls	teaspoonful	NNS
6745	7338	36	of	of	IN
6745	7338	37	salt	salt	NN
6745	7338	38	.	.	.
6745	7339	1	Free	free	VB
6745	7339	2	the	the	DT
6745	7339	3	chicken	chicken	NN
6745	7339	4	of	of	IN
6745	7339	5	skin	skin	NN
6745	7339	6	and	and	CC
6745	7339	7	bones	bone	NNS
6745	7339	8	.	.	.
6745	7340	1	Cut	cut	VB
6745	7340	2	it	-PRON-	PRP
6745	7340	3	and	and	CC
6745	7340	4	the	the	DT
6745	7340	5	ham	ham	NN
6745	7340	6	in	in	IN
6745	7340	7	fine	fine	JJ
6745	7340	8	pieces	piece	NNS
6745	7340	9	.	.	.
6745	7341	1	Chop	Chop	NNP
6745	7341	2	,	,	,
6745	7341	3	and	and	CC
6745	7341	4	pound	pound	NN
6745	7341	5	to	to	IN
6745	7341	6	a	a	DT
6745	7341	7	paste	paste	NN
6745	7341	8	.	.	.
6745	7342	1	Add	add	VB
6745	7342	2	the	the	DT
6745	7342	3	butter	butter	NN
6745	7342	4	and	and	CC
6745	7342	5	seasoning	seasoning	NN
6745	7342	6	,	,	,
6745	7342	7	and	and	CC
6745	7342	8	pack	pack	VB
6745	7342	9	solidly	solidly	RB
6745	7342	10	in	in	IN
6745	7342	11	small	small	JJ
6745	7342	12	stone	stone	NN
6745	7342	13	pots	pot	NNS
6745	7342	14	.	.	.
6745	7343	1	Cover	cover	VB
6745	7343	2	these	these	DT
6745	7343	3	,	,	,
6745	7343	4	and	and	CC
6745	7343	5	place	place	VB
6745	7343	6	them	-PRON-	PRP
6745	7343	7	in	in	IN
6745	7343	8	a	a	DT
6745	7343	9	pan	pan	NN
6745	7343	10	of	of	IN
6745	7343	11	hot	hot	JJ
6745	7343	12	water	water	NN
6745	7343	13	,	,	,
6745	7343	14	which	which	WDT
6745	7343	15	put	put	VBD
6745	7343	16	in	in	RP
6745	7343	17	a	a	DT
6745	7343	18	moderate	moderate	JJ
6745	7343	19	oven	oven	NN
6745	7343	20	for	for	IN
6745	7343	21	one	one	CD
6745	7343	22	hour	hour	NN
6745	7343	23	.	.	.
6745	7344	1	When	when	WRB
6745	7344	2	the	the	DT
6745	7344	3	meat	meat	NN
6745	7344	4	is	be	VBZ
6745	7344	5	cold	cold	JJ
6745	7344	6	,	,	,
6745	7344	7	cover	cover	VBP
6745	7344	8	with	with	IN
6745	7344	9	melted	melted	JJ
6745	7344	10	butter	butter	NN
6745	7344	11	,	,	,
6745	7344	12	and	and	CC
6745	7344	13	put	put	VBD
6745	7344	14	away	away	RB
6745	7344	15	in	in	IN
6745	7344	16	a	a	DT
6745	7344	17	cool	cool	JJ
6745	7344	18	,	,	,
6745	7344	19	dry	dry	JJ
6745	7344	20	place	place	NN
6745	7344	21	.	.	.
6745	7345	1	Tongue	tongue	NN
6745	7345	2	.	.	.
6745	7346	1	Pound	pound	NN
6745	7346	2	cold	cold	JJ
6745	7346	3	boiled	boil	VBN
6745	7346	4	tongue	tongue	NN
6745	7346	5	to	to	IN
6745	7346	6	a	a	DT
6745	7346	7	paste	paste	NN
6745	7346	8	,	,	,
6745	7346	9	and	and	CC
6745	7346	10	season	season	NN
6745	7346	11	with	with	IN
6745	7346	12	salt	salt	NN
6745	7346	13	,	,	,
6745	7346	14	pepper	pepper	NN
6745	7346	15	and	and	CC
6745	7346	16	a	a	DT
6745	7346	17	speck	speck	NN
6745	7346	18	of	of	IN
6745	7346	19	cayenne	cayenne	NN
6745	7346	20	.	.	.
6745	7347	1	To	to	IN
6745	7347	2	each	each	DT
6745	7347	3	pint	pint	NN
6745	7347	4	of	of	IN
6745	7347	5	the	the	DT
6745	7347	6	paste	paste	NN
6745	7347	7	add	add	VB
6745	7347	8	one	one	CD
6745	7347	9	table	table	NN
6745	7347	10	-	-	HYPH
6745	7347	11	spoonful	spoonful	JJ
6745	7347	12	of	of	IN
6745	7347	13	butter	butter	NN
6745	7347	14	and	and	CC
6745	7347	15	one	one	CD
6745	7347	16	teaspoonful	teaspoonful	NN
6745	7347	17	of	of	IN
6745	7347	18	mixed	mixed	JJ
6745	7347	19	mustard	mustard	NN
6745	7347	20	.	.	.
6745	7348	1	Pack	pack	VB
6745	7348	2	closely	closely	RB
6745	7348	3	in	in	IN
6745	7348	4	little	little	JJ
6745	7348	5	stone	stone	NN
6745	7348	6	jars	jar	NNS
6745	7348	7	.	.	.
6745	7349	1	Place	place	VB
6745	7349	2	these	these	DT
6745	7349	3	in	in	IN
6745	7349	4	a	a	DT
6745	7349	5	moderate	moderate	JJ
6745	7349	6	oven	oven	NN
6745	7349	7	in	in	IN
6745	7349	8	a	a	DT
6745	7349	9	pan	pan	NN
6745	7349	10	of	of	IN
6745	7349	11	hot	hot	JJ
6745	7349	12	water	water	NN
6745	7349	13	.	.	.
6745	7350	1	Cook	cook	VB
6745	7350	2	half	half	PDT
6745	7350	3	an	an	DT
6745	7350	4	hour	hour	NN
6745	7350	5	.	.	.
6745	7351	1	When	when	WRB
6745	7351	2	cool	cool	JJ
6745	7351	3	,	,	,
6745	7351	4	cover	cover	VBP
6745	7351	5	the	the	DT
6745	7351	6	tongue	tongue	NN
6745	7351	7	with	with	IN
6745	7351	8	melted	melted	JJ
6745	7351	9	butter	butter	NN
6745	7351	10	.	.	.
6745	7352	1	Cover	cover	NN
6745	7352	2	,	,	,
6745	7352	3	and	and	CC
6745	7352	4	put	put	VB
6745	7352	5	away	away	RB
6745	7352	6	.	.	.
6745	7353	1	Ham	Ham	NNP
6745	7353	2	.	.	.
6745	7354	1	Cut	cut	VB
6745	7354	2	all	all	PDT
6745	7354	3	the	the	DT
6745	7354	4	meat	meat	NN
6745	7354	5	,	,	,
6745	7354	6	fat	fat	NN
6745	7354	7	and	and	CC
6745	7354	8	lean	lean	JJ
6745	7354	9	,	,	,
6745	7354	10	from	from	IN
6745	7354	11	the	the	DT
6745	7354	12	remains	remain	NNS
6745	7354	13	of	of	IN
6745	7354	14	a	a	DT
6745	7354	15	boiled	boil	VBN
6745	7354	16	ham	ham	NN
6745	7354	17	,	,	,
6745	7354	18	being	be	VBG
6745	7354	19	careful	careful	JJ
6745	7354	20	not	not	RB
6745	7354	21	to	to	TO
6745	7354	22	mix	mix	VB
6745	7354	23	with	with	IN
6745	7354	24	it	-PRON-	PRP
6745	7354	25	either	either	CC
6745	7354	26	the	the	DT
6745	7354	27	outside	outside	JJ
6745	7354	28	pieces	piece	NNS
6745	7354	29	or	or	CC
6745	7354	30	the	the	DT
6745	7354	31	gristle	gristle	NN
6745	7354	32	.	.	.
6745	7355	1	Chop	chop	VB
6745	7355	2	very	very	RB
6745	7355	3	fine	fine	JJ
6745	7355	4	,	,	,
6745	7355	5	and	and	CC
6745	7355	6	pound	pound	NN
6745	7355	7	to	to	IN
6745	7355	8	a	a	DT
6745	7355	9	paste	paste	NN
6745	7355	10	with	with	IN
6745	7355	11	the	the	DT
6745	7355	12	vegetable	vegetable	NN
6745	7355	13	masher	masher	NN
6745	7355	14	.	.	.
6745	7356	1	To	to	IN
6745	7356	2	each	each	DT
6745	7356	3	pint	pint	NN
6745	7356	4	of	of	IN
6745	7356	5	the	the	DT
6745	7356	6	paste	paste	NN
6745	7356	7	add	add	VB
6745	7356	8	one	one	CD
6745	7356	9	teaspoonful	teaspoonful	NN
6745	7356	10	of	of	IN
6745	7356	11	mixed	mixed	JJ
6745	7356	12	mustard	mustard	NN
6745	7356	13	and	and	CC
6745	7356	14	a	a	DT
6745	7356	15	speck	speck	NN
6745	7356	16	of	of	IN
6745	7356	17	cayenne	cayenne	NN
6745	7356	18	,	,	,
6745	7356	19	and	and	CC
6745	7356	20	,	,	,
6745	7356	21	if	if	IN
6745	7356	22	there	there	EX
6745	7356	23	was	be	VBD
6745	7356	24	not	not	RB
6745	7356	25	much	much	JJ
6745	7356	26	fat	fat	NN
6745	7356	27	on	on	IN
6745	7356	28	the	the	DT
6745	7356	29	meat	meat	NN
6745	7356	30	,	,	,
6745	7356	31	one	one	CD
6745	7356	32	table	table	NN
6745	7356	33	-	-	HYPH
6745	7356	34	spoonful	spoonful	JJ
6745	7356	35	of	of	IN
6745	7356	36	butter	butter	NN
6745	7356	37	,	,	,
6745	7356	38	Pack	pack	VB
6745	7356	39	this	this	DT
6745	7356	40	smoothly	smoothly	RB
6745	7356	41	in	in	IN
6745	7356	42	small	small	JJ
6745	7356	43	earthen	earthen	JJ
6745	7356	44	jars	jar	NNS
6745	7356	45	.	.	.
6745	7357	1	Paste	paste	NN
6745	7357	2	paper	paper	NN
6745	7357	3	over	over	IN
6745	7357	4	these	these	DT
6745	7357	5	,	,	,
6745	7357	6	and	and	CC
6745	7357	7	put	put	VBD
6745	7357	8	on	on	RP
6745	7357	9	the	the	DT
6745	7357	10	covers	cover	NNS
6745	7357	11	.	.	.
6745	7358	1	Place	place	VB
6745	7358	2	the	the	DT
6745	7358	3	pots	pot	NNS
6745	7358	4	in	in	IN
6745	7358	5	a	a	DT
6745	7358	6	baking	baking	NN
6745	7358	7	pan	pan	NN
6745	7358	8	,	,	,
6745	7358	9	which	which	WDT
6745	7358	10	,	,	,
6745	7358	11	when	when	WRB
6745	7358	12	in	in	IN
6745	7358	13	the	the	DT
6745	7358	14	oven	oven	NN
6745	7358	15	,	,	,
6745	7358	16	should	should	MD
6745	7358	17	be	be	VB
6745	7358	18	filled	fill	VBN
6745	7358	19	with	with	IN
6745	7358	20	hot	hot	JJ
6745	7358	21	water	water	NN
6745	7358	22	.	.	.
6745	7359	1	Bake	bake	VB
6745	7359	2	slowly	slowly	RB
6745	7359	3	two	two	CD
6745	7359	4	hours	hour	NNS
6745	7359	5	.	.	.
6745	7360	1	Cool	cool	VB
6745	7360	2	with	with	IN
6745	7360	3	,	,	,
6745	7360	4	the	the	DT
6745	7360	5	covers	cover	NNS
6745	7360	6	on	on	RP
6745	7360	7	.	.	.
6745	7361	1	When	when	WRB
6745	7361	2	cold	cold	JJ
6745	7361	3	,	,	,
6745	7361	4	take	take	VB
6745	7361	5	off	off	RP
6745	7361	6	the	the	DT
6745	7361	7	covers	cover	NNS
6745	7361	8	and	and	CC
6745	7361	9	pour	pour	VB
6745	7361	10	melted	melted	JJ
6745	7361	11	butter	butter	NN
6745	7361	12	over	over	IN
6745	7361	13	the	the	DT
6745	7361	14	meat	meat	NN
6745	7361	15	.	.	.
6745	7362	1	Cover	cover	VB
6745	7362	2	again	again	RB
6745	7362	3	,	,	,
6745	7362	4	and	and	CC
6745	7362	5	set	set	VB
6745	7362	6	away	away	RP
6745	7362	7	in	in	IN
6745	7362	8	a	a	DT
6745	7362	9	cool	cool	JJ
6745	7362	10	place	place	NN
6745	7362	11	.	.	.
6745	7363	1	The	the	DT
6745	7363	2	ham	ham	NN
6745	7363	3	will	will	MD
6745	7363	4	keep	keep	VB
6745	7363	5	for	for	IN
6745	7363	6	months	month	NNS
6745	7363	7	.	.	.
6745	7364	1	It	-PRON-	PRP
6745	7364	2	is	be	VBZ
6745	7364	3	a	a	DT
6745	7364	4	nice	nice	JJ
6745	7364	5	relish	relish	NN
6745	7364	6	for	for	IN
6745	7364	7	tea	tea	NN
6745	7364	8	,	,	,
6745	7364	9	and	and	CC
6745	7364	10	makes	make	VBZ
6745	7364	11	delicious	delicious	JJ
6745	7364	12	sandwiches	sandwich	NNS
6745	7364	13	.	.	.
6745	7365	1	Marbled	Marbled	NNP
6745	7365	2	Veal	Veal	NNP
6745	7365	3	.	.	.
6745	7366	1	Trim	trim	VB
6745	7366	2	all	all	PDT
6745	7366	3	the	the	DT
6745	7366	4	roots	root	NNS
6745	7366	5	and	and	CC
6745	7366	6	tough	tough	JJ
6745	7366	7	parts	part	NNS
6745	7366	8	from	from	IN
6745	7366	9	a	a	DT
6745	7366	10	boiled	boil	VBN
6745	7366	11	pickled	pickle	VBN
6745	7366	12	tongue	tongue	NN
6745	7366	13	,	,	,
6745	7366	14	which	which	WDT
6745	7366	15	chop	chop	NN
6745	7366	16	and	and	CC
6745	7366	17	pound	pound	NN
6745	7366	18	to	to	IN
6745	7366	19	a	a	DT
6745	7366	20	paste	paste	NN
6745	7366	21	.	.	.
6745	7367	1	Have	have	VBP
6745	7367	2	two	two	CD
6745	7367	3	quarts	quart	NNS
6745	7367	4	of	of	IN
6745	7367	5	cold	cold	JJ
6745	7367	6	roasted	roast	VBN
6745	7367	7	or	or	CC
6745	7367	8	boiled	boil	VBN
6745	7367	9	veal	veal	NN
6745	7367	10	chopped	chop	VBN
6745	7367	11	and	and	CC
6745	7367	12	pounded	pound	VBD
6745	7367	13	to	to	IN
6745	7367	14	a	a	DT
6745	7367	15	paste	paste	NN
6745	7367	16	.	.	.
6745	7368	1	Mix	mix	VB
6745	7368	2	two	two	CD
6745	7368	3	table	table	NN
6745	7368	4	-	-	HYPH
6745	7368	5	spoonfuls	spoonful	NNS
6745	7368	6	of	of	IN
6745	7368	7	butter	butter	NN
6745	7368	8	and	and	CC
6745	7368	9	a	a	DT
6745	7368	10	speck	speck	NN
6745	7368	11	of	of	IN
6745	7368	12	cayenne	cayenne	NN
6745	7368	13	with	with	IN
6745	7368	14	the	the	DT
6745	7368	15	tongue	tongue	NN
6745	7368	16	,	,	,
6745	7368	17	and	and	CC
6745	7368	18	with	with	IN
6745	7368	19	the	the	DT
6745	7368	20	veal	veal	NN
6745	7368	21	mix	mix	NN
6745	7368	22	four	four	CD
6745	7368	23	table	table	NN
6745	7368	24	-	-	HYPH
6745	7368	25	spoonfuls	spoonful	NNS
6745	7368	26	of	of	IN
6745	7368	27	butter	butter	NN
6745	7368	28	,	,	,
6745	7368	29	one	one	CD
6745	7368	30	of	of	IN
6745	7368	31	salt	salt	NN
6745	7368	32	,	,	,
6745	7368	33	one	one	CD
6745	7368	34	-	-	HYPH
6745	7368	35	fourth	fourth	NN
6745	7368	36	of	of	IN
6745	7368	37	a	a	DT
6745	7368	38	teaspoonful	teaspoonful	NN
6745	7368	39	of	of	IN
6745	7368	40	pepper	pepper	NN
6745	7368	41	and	and	CC
6745	7368	42	a	a	DT
6745	7368	43	speck	speck	NN
6745	7368	44	of	of	IN
6745	7368	45	mace	mace	NN
6745	7368	46	.	.	.
6745	7369	1	Butter	butter	VB
6745	7369	2	a	a	DT
6745	7369	3	deep	deep	JJ
6745	7369	4	earthen	earthen	JJ
6745	7369	5	dish	dish	NN
6745	7369	6	.	.	.
6745	7370	1	Put	put	VB
6745	7370	2	a	a	DT
6745	7370	3	layer	layer	NN
6745	7370	4	of	of	IN
6745	7370	5	the	the	DT
6745	7370	6	veal	veal	NN
6745	7370	7	in	in	IN
6745	7370	8	it	-PRON-	PRP
6745	7370	9	and	and	CC
6745	7370	10	pack	pack	VB
6745	7370	11	down	down	RP
6745	7370	12	solidly	solidly	RB
6745	7370	13	;	;	:
6745	7370	14	then	then	RB
6745	7370	15	put	put	VB
6745	7370	16	spoonfuls	spoonful	NNS
6745	7370	17	of	of	IN
6745	7370	18	the	the	DT
6745	7370	19	tongue	tongue	NN
6745	7370	20	here	here	RB
6745	7370	21	and	and	CC
6745	7370	22	there	there	RB
6745	7370	23	on	on	IN
6745	7370	24	the	the	DT
6745	7370	25	veal	veal	NN
6745	7370	26	,	,	,
6745	7370	27	and	and	CC
6745	7370	28	fill	fill	VB
6745	7370	29	in	in	RP
6745	7370	30	the	the	DT
6745	7370	31	spaces	space	NNS
6745	7370	32	with	with	IN
6745	7370	33	veal	veal	NN
6745	7370	34	.	.	.
6745	7371	1	Continue	continue	VB
6745	7371	2	this	this	DT
6745	7371	3	until	until	IN
6745	7371	4	all	all	PDT
6745	7371	5	the	the	DT
6745	7371	6	meat	meat	NN
6745	7371	7	has	have	VBZ
6745	7371	8	been	be	VBN
6745	7371	9	used	use	VBN
6745	7371	10	,	,	,
6745	7371	11	and	and	CC
6745	7371	12	pack	pack	VB
6745	7371	13	very	very	RB
6745	7371	14	solidly	solidly	RB
6745	7371	15	.	.	.
6745	7372	1	Cover	cover	VB
6745	7372	2	the	the	DT
6745	7372	3	dish	dish	NN
6745	7372	4	,	,	,
6745	7372	5	and	and	CC
6745	7372	6	place	place	VB
6745	7372	7	it	-PRON-	PRP
6745	7372	8	in	in	IN
6745	7372	9	the	the	DT
6745	7372	10	oven	oven	NN
6745	7372	11	in	in	IN
6745	7372	12	a	a	DT
6745	7372	13	pan	pan	NN
6745	7372	14	of	of	IN
6745	7372	15	water	water	NN
6745	7372	16	.	.	.
6745	7373	1	Cook	cook	VB
6745	7373	2	one	one	CD
6745	7373	3	hour	hour	NN
6745	7373	4	.	.	.
6745	7374	1	When	when	WRB
6745	7374	2	cold	cold	JJ
6745	7374	3	,	,	,
6745	7374	4	pour	pour	VBP
6745	7374	5	melted	melted	JJ
6745	7374	6	butter	butter	NN
6745	7374	7	over	over	IN
6745	7374	8	it	-PRON-	PRP
6745	7374	9	.	.	.
6745	7375	1	Cover	cover	NN
6745	7375	2	,	,	,
6745	7375	3	and	and	CC
6745	7375	4	set	set	VB
6745	7375	5	away	away	RB
6745	7375	6	.	.	.
6745	7376	1	Fish	fish	NN
6745	7376	2	.	.	.
6745	7377	1	Take	take	VB
6745	7377	2	any	any	DT
6745	7377	3	kind	kind	NN
6745	7377	4	of	of	IN
6745	7377	5	cooked	cooked	JJ
6745	7377	6	fish	fish	NN
6745	7377	7	and	and	CC
6745	7377	8	free	free	VB
6745	7377	9	it	-PRON-	PRP
6745	7377	10	of	of	IN
6745	7377	11	skin	skin	NN
6745	7377	12	and	and	CC
6745	7377	13	bones	bone	NNS
6745	7377	14	.	.	.
6745	7378	1	To	to	IN
6745	7378	2	each	each	DT
6745	7378	3	quart	quart	NN
6745	7378	4	of	of	IN
6745	7378	5	fish	fish	NN
6745	7378	6	add	add	VB
6745	7378	7	one	one	CD
6745	7378	8	table	table	NN
6745	7378	9	-	-	HYPH
6745	7378	10	spoonful	spoonful	JJ
6745	7378	11	of	of	IN
6745	7378	12	essence	essence	NN
6745	7378	13	of	of	IN
6745	7378	14	anchovy	anchovy	NN
6745	7378	15	,	,	,
6745	7378	16	three	three	CD
6745	7378	17	of	of	IN
6745	7378	18	butter	butter	NN
6745	7378	19	,	,	,
6745	7378	20	two	two	CD
6745	7378	21	teaspoonfuls	teaspoonful	NNS
6745	7378	22	of	of	IN
6745	7378	23	salt	salt	NN
6745	7378	24	,	,	,
6745	7378	25	a	a	DT
6745	7378	26	little	little	JJ
6745	7378	27	white	white	JJ
6745	7378	28	pepper	pepper	NN
6745	7378	29	and	and	CC
6745	7378	30	a	a	DT
6745	7378	31	speck	speck	NN
6745	7378	32	of	of	IN
6745	7378	33	cayenne	cayenne	NN
6745	7378	34	.	.	.
6745	7379	1	Pound	pound	VB
6745	7379	2	the	the	DT
6745	7379	3	fish	fish	NN
6745	7379	4	to	to	IN
6745	7379	5	a	a	DT
6745	7379	6	paste	paste	NN
6745	7379	7	before	before	IN
6745	7379	8	adding	add	VBG
6745	7379	9	the	the	DT
6745	7379	10	butter	butter	NN
6745	7379	11	and	and	CC
6745	7379	12	anchovy	anchovy	NN
6745	7379	13	.	.	.
6745	7380	1	When	when	WRB
6745	7380	2	all	all	PDT
6745	7380	3	the	the	DT
6745	7380	4	ingredients	ingredient	NNS
6745	7380	5	are	be	VBP
6745	7380	6	thoroughly	thoroughly	RB
6745	7380	7	mixed	mixed	JJ
6745	7380	8	,	,	,
6745	7380	9	pack	pack	VB
6745	7380	10	the	the	DT
6745	7380	11	fish	fish	NN
6745	7380	12	closely	closely	RB
6745	7380	13	in	in	IN
6745	7380	14	little	little	JJ
6745	7380	15	size	size	NN
6745	7380	16	jars	jar	NNS
6745	7380	17	.	.	.
6745	7381	1	Place	place	VB
6745	7381	2	these	these	DT
6745	7381	3	in	in	IN
6745	7381	4	a	a	DT
6745	7381	5	pan	pan	NN
6745	7381	6	of	of	IN
6745	7381	7	water	water	NN
6745	7381	8	and	and	CC
6745	7381	9	put	put	VBD
6745	7381	10	in	in	RP
6745	7381	11	a	a	DT
6745	7381	12	moderate	moderate	JJ
6745	7381	13	oven	oven	NN
6745	7381	14	.	.	.
6745	7382	1	Cook	cook	VB
6745	7382	2	forty	forty	CD
6745	7382	3	-	-	HYPH
6745	7382	4	five	five	CD
6745	7382	5	minutes	minute	NNS
6745	7382	6	.	.	.
6745	7383	1	When	when	WRB
6745	7383	2	cold	cold	JJ
6745	7383	3	,	,	,
6745	7383	4	pour	pour	VBP
6745	7383	5	melted	melted	JJ
6745	7383	6	butter	butter	NN
6745	7383	7	over	over	IN
6745	7383	8	the	the	DT
6745	7383	9	fish	fish	NN
6745	7383	10	.	.	.
6745	7384	1	Paste	paste	NN
6745	7384	2	paper	paper	NN
6745	7384	3	over	over	IN
6745	7384	4	the	the	DT
6745	7384	5	top	top	NN
6745	7384	6	,	,	,
6745	7384	7	and	and	CC
6745	7384	8	set	set	VBN
6745	7384	9	way	way	NN
6745	7384	10	.	.	.
6745	7385	1	Lobster	lobster	NN
6745	7385	2	.	.	.
6745	7386	1	Prepare	prepare	VB
6745	7386	2	and	and	CC
6745	7386	3	pot	pot	NN
6745	7386	4	lobster	lobster	NN
6745	7386	5	the	the	DT
6745	7386	6	same	same	JJ
6745	7386	7	as	as	IN
6745	7386	8	fish	fish	NN
6745	7386	9	.	.	.
6745	7387	1	If	if	IN
6745	7387	2	there	there	EX
6745	7387	3	is	be	VBZ
6745	7387	4	"	"	``
6745	7387	5	coral	coral	JJ
6745	7387	6	"	"	''
6745	7387	7	in	in	IN
6745	7387	8	the	the	DT
6745	7387	9	lobster	lobster	NN
6745	7387	10	,	,	,
6745	7387	11	pound	pound	VB
6745	7387	12	it	-PRON-	PRP
6745	7387	13	with	with	IN
6745	7387	14	the	the	DT
6745	7387	15	meat	meat	NN
6745	7387	16	.	.	.
6745	7388	1	Mackerel	Mackerel	NNP
6745	7388	2	.	.	.
6745	7389	1	Nine	nine	CD
6745	7389	2	pounds	pound	NNS
6745	7389	3	of	of	IN
6745	7389	4	small	small	JJ
6745	7389	5	mackerel	mackerel	NN
6745	7389	6	(	(	-LRB-
6745	7389	7	about	about	RB
6745	7389	8	twenty	twenty	CD
6745	7389	9	-	-	HYPH
6745	7389	10	five	five	CD
6745	7389	11	in	in	IN
6745	7389	12	number	number	NN
6745	7389	13	)	)	-RRB-
6745	7389	14	,	,	,
6745	7389	15	one	one	CD
6745	7389	16	ounce	ounce	NN
6745	7389	17	of	of	IN
6745	7389	18	whole	whole	JJ
6745	7389	19	cloves	clove	NNS
6745	7389	20	,	,	,
6745	7389	21	one	one	CD
6745	7389	22	of	of	IN
6745	7389	23	pepper	pepper	NN
6745	7389	24	-	-	HYPH
6745	7389	25	corns	corn	NNS
6745	7389	26	,	,	,
6745	7389	27	one	one	CD
6745	7389	28	of	of	IN
6745	7389	29	whole	whole	JJ
6745	7389	30	allspice	allspice	NN
6745	7389	31	,	,	,
6745	7389	32	six	six	CD
6745	7389	33	teaspoonfuls	teaspoonful	NNS
6745	7389	34	of	of	IN
6745	7389	35	salt	salt	NN
6745	7389	36	,	,	,
6745	7389	37	three	three	CD
6745	7389	38	pints	pint	NNS
6745	7389	39	of	of	IN
6745	7389	40	vinegar	vinegar	NN
6745	7389	41	.	.	.
6745	7390	1	Wash	wash	VB
6745	7390	2	the	the	DT
6745	7390	3	mackerel	mackerel	NN
6745	7390	4	and	and	CC
6745	7390	5	pack	pack	VB
6745	7390	6	them	-PRON-	PRP
6745	7390	7	in	in	IN
6745	7390	8	small	small	JJ
6745	7390	9	,	,	,
6745	7390	10	deep	deep	JJ
6745	7390	11	earthen	earthen	NN
6745	7390	12	or	or	CC
6745	7390	13	stone	stone	NN
6745	7390	14	pots	pot	NNS
6745	7390	15	.	.	.
6745	7391	1	Three	three	CD
6745	7391	2	will	will	MD
6745	7391	3	be	be	VB
6745	7391	4	needed	need	VBN
6745	7391	5	for	for	IN
6745	7391	6	the	the	DT
6745	7391	7	quantities	quantity	NNS
6745	7391	8	given	give	VBN
6745	7391	9	.	.	.
6745	7392	1	Divide	divide	VB
6745	7392	2	the	the	DT
6745	7392	3	spice	spice	NN
6745	7392	4	into	into	IN
6745	7392	5	six	six	CD
6745	7392	6	parts	part	NNS
6745	7392	7	.	.	.
6745	7393	1	Put	put	VB
6745	7393	2	each	each	DT
6745	7393	3	portion	portion	NN
6745	7393	4	in	in	IN
6745	7393	5	a	a	DT
6745	7393	6	small	small	JJ
6745	7393	7	piece	piece	NN
6745	7393	8	of	of	IN
6745	7393	9	muslin	muslin	NN
6745	7393	10	,	,	,
6745	7393	11	and	and	CC
6745	7393	12	tie	tie	NN
6745	7393	13	.	.	.
6745	7394	1	Sprinkle	sprinkle	VB
6745	7394	2	two	two	CD
6745	7394	3	teaspoonfuls	teaspoonful	NNS
6745	7394	4	of	of	IN
6745	7394	5	salt	salt	NN
6745	7394	6	on	on	IN
6745	7394	7	the	the	DT
6745	7394	8	fish	fish	NN
6745	7394	9	in	in	IN
6745	7394	10	each	each	DT
6745	7394	11	pot	pot	NN
6745	7394	12	,	,	,
6745	7394	13	and	and	CC
6745	7394	14	put	put	VBD
6745	7394	15	two	two	CD
6745	7394	16	of	of	IN
6745	7394	17	the	the	DT
6745	7394	18	little	little	JJ
6745	7394	19	bags	bag	NNS
6745	7394	20	of	of	IN
6745	7394	21	spice	spice	NN
6745	7394	22	in	in	IN
6745	7394	23	each	each	DT
6745	7394	24	pot	pot	NN
6745	7394	25	.	.	.
6745	7395	1	Cover	cover	VB
6745	7395	2	the	the	DT
6745	7395	3	fish	fish	NN
6745	7395	4	with	with	IN
6745	7395	5	the	the	DT
6745	7395	6	vinegar	vinegar	NN
6745	7395	7	;	;	,
6745	7395	8	and	and	CC
6745	7395	9	if	if	IN
6745	7395	10	there	there	EX
6745	7395	11	should	should	MD
6745	7395	12	not	not	RB
6745	7395	13	be	be	VB
6745	7395	14	enough	enough	JJ
6745	7395	15	,	,	,
6745	7395	16	use	use	VB
6745	7395	17	more	more	JJR
6745	7395	18	.	.	.
6745	7396	1	Cover	cover	VB
6745	7396	2	the	the	DT
6745	7396	3	pots	pot	NNS
6745	7396	4	with	with	IN
6745	7396	5	old	old	JJ
6745	7396	6	plates	plate	NNS
6745	7396	7	,	,	,
6745	7396	8	and	and	CC
6745	7396	9	place	place	NN
6745	7396	10	in	in	IN
6745	7396	11	a	a	DT
6745	7396	12	moderate	moderate	JJ
6745	7396	13	oven	oven	NN
6745	7396	14	.	.	.
6745	7397	1	Bake	bake	VB
6745	7397	2	the	the	DT
6745	7397	3	fish	fish	NN
6745	7397	4	four	four	CD
6745	7397	5	hours	hour	NNS
6745	7397	6	.	.	.
6745	7398	1	Cool	cool	UH
6745	7398	2	,	,	,
6745	7398	3	and	and	CC
6745	7398	4	put	put	VBD
6745	7398	5	away	away	RB
6745	7398	6	in	in	IN
6745	7398	7	the	the	DT
6745	7398	8	pots	pot	NNS
6745	7398	9	in	in	IN
6745	7398	10	which	which	WDT
6745	7398	11	they	-PRON-	PRP
6745	7398	12	were	be	VBD
6745	7398	13	baked	bake	VBN
6745	7398	14	.	.	.
6745	7399	1	They	-PRON-	PRP
6745	7399	2	will	will	MD
6745	7399	3	keep	keep	VB
6745	7399	4	five	five	CD
6745	7399	5	or	or	CC
6745	7399	6	six	six	CD
6745	7399	7	months	month	NNS
6745	7399	8	.	.	.
6745	7400	1	Where	where	WRB
6745	7400	2	oil	oil	NN
6745	7400	3	is	be	VBZ
6745	7400	4	liked	like	VBN
6745	7400	5	,	,	,
6745	7400	6	half	half	PDT
6745	7400	7	a	a	DT
6745	7400	8	cupful	cupful	NN
6745	7400	9	can	can	MD
6745	7400	10	be	be	VB
6745	7400	11	added	add	VBN
6745	7400	12	to	to	IN
6745	7400	13	each	each	DT
6745	7400	14	pot	pot	NN
6745	7400	15	with	with	IN
6745	7400	16	the	the	DT
6745	7400	17	vinegar	vinegar	NN
6745	7400	18	.	.	.
6745	7401	1	Any	any	DT
6745	7401	2	kind	kind	NN
6745	7401	3	of	of	IN
6745	7401	4	small	small	JJ
6745	7401	5	fish	fish	NN
6745	7401	6	can	can	MD
6745	7401	7	be	be	VB
6745	7401	8	potted	pot	VBN
6745	7401	9	in	in	IN
6745	7401	10	this	this	DT
6745	7401	11	manner	manner	NN
6745	7401	12	.	.	.
6745	7402	1	Smelts	smelt	NNS
6745	7402	2	.	.	.
6745	7403	1	Six	six	CD
6745	7403	2	dozen	dozen	NN
6745	7403	3	smelts	smelt	NNS
6745	7403	4	,	,	,
6745	7403	5	one	one	CD
6745	7403	6	pint	pint	NN
6745	7403	7	of	of	IN
6745	7403	8	olive	olive	NN
6745	7403	9	oil	oil	NN
6745	7403	10	,	,	,
6745	7403	11	three	three	CD
6745	7403	12	pints	pint	NNS
6745	7403	13	of	of	IN
6745	7403	14	vinegar	vinegar	NN
6745	7403	15	,	,	,
6745	7403	16	or	or	CC
6745	7403	17	enough	enough	RB
6745	7403	18	to	to	TO
6745	7403	19	cover	cover	VB
6745	7403	20	the	the	DT
6745	7403	21	smelts	smelt	NNS
6745	7403	22	;	;	:
6745	7403	23	three	three	CD
6745	7403	24	table	table	NN
6745	7403	25	-	-	HYPH
6745	7403	26	spoonfuls	spoonful	NNS
6745	7403	27	of	of	IN
6745	7403	28	salt	salt	NN
6745	7403	29	.	.	.
6745	7404	1	Spice	spice	VB
6745	7404	2	the	the	DT
6745	7404	3	same	same	JJ
6745	7404	4	as	as	IN
6745	7404	5	potted	pot	VBN
6745	7404	6	mackerel	mackerel	NN
6745	7404	7	,	,	,
6745	7404	8	and	and	CC
6745	7404	9	prepare	prepare	VB
6745	7404	10	and	and	CC
6745	7404	11	cook	cook	VB
6745	7404	12	the	the	DT
6745	7404	13	same	same	JJ
6745	7404	14	as	as	IN
6745	7404	15	mackerel	mackerel	NN
6745	7404	16	.	.	.
6745	7405	1	More	More	JJR
6745	7405	2	or	or	CC
6745	7405	3	less	less	JJR
6745	7405	4	oil	oil	NN
6745	7405	5	can	can	MD
6745	7405	6	be	be	VB
6745	7405	7	used	use	VBN
6745	7405	8	.	.	.
6745	7406	1	Smelts	smelt	NNS
6745	7406	2	are	be	VBP
6745	7406	3	almost	almost	RB
6745	7406	4	as	as	RB
6745	7406	5	nice	nice	JJ
6745	7406	6	as	as	IN
6745	7406	7	sardines	sardine	NNS
6745	7406	8	.	.	.
6745	7407	1	BREAKFAST	BREAKFAST	NNP
6745	7407	2	AND	and	CC
6745	7407	3	TEA	tea	NN
6745	7407	4	.	.	.
6745	7408	1	Meat	Meat	NNP
6745	7408	2	Hash	Hash	NNP
6745	7408	3	.	.	.
6745	7409	1	Chop	chop	NN
6745	7409	2	rather	rather	RB
6745	7409	3	fine	fine	VBP
6745	7409	4	any	any	DT
6745	7409	5	kind	kind	NN
6745	7409	6	of	of	IN
6745	7409	7	cold	cold	JJ
6745	7409	8	meat	meat	NN
6745	7409	9	;	;	,
6745	7409	10	corned	corn	VBN
6745	7409	11	beef	beef	NN
6745	7409	12	is	be	VBZ
6745	7409	13	,	,	,
6745	7409	14	however	however	RB
6745	7409	15	,	,	,
6745	7409	16	the	the	DT
6745	7409	17	best	good	JJS
6745	7409	18	.	.	.
6745	7410	1	To	to	IN
6745	7410	2	each	each	DT
6745	7410	3	pint	pint	NN
6745	7410	4	add	add	VB
6745	7410	5	one	one	CD
6745	7410	6	pint	pint	NN
6745	7410	7	and	and	CC
6745	7410	8	a	a	DT
6745	7410	9	half	half	NN
6745	7410	10	of	of	IN
6745	7410	11	cold	cold	JJ
6745	7410	12	boiled	boil	VBN
6745	7410	13	potatoes	potato	NNS
6745	7410	14	,	,	,
6745	7410	15	chopped	chop	VBD
6745	7410	16	fine	fine	JJ
6745	7410	17	;	;	:
6745	7410	18	one	one	CD
6745	7410	19	table	table	NN
6745	7410	20	-	-	HYPH
6745	7410	21	spoonful	spoonful	JJ
6745	7410	22	of	of	IN
6745	7410	23	butter	butter	NN
6745	7410	24	and	and	CC
6745	7410	25	one	one	CD
6745	7410	26	cupful	cupful	NN
6745	7410	27	of	of	IN
6745	7410	28	stock	stock	NN
6745	7410	29	;	;	:
6745	7410	30	or	or	CC
6745	7410	31	,	,	,
6745	7410	32	if	if	IN
6745	7410	33	no	no	DT
6745	7410	34	stock	stock	NN
6745	7410	35	is	be	VBZ
6745	7410	36	on	on	IN
6745	7410	37	hand	hand	NN
6745	7410	38	,	,	,
6745	7410	39	two	two	CD
6745	7410	40	-	-	HYPH
6745	7410	41	thirds	third	NNS
6745	7410	42	of	of	IN
6745	7410	43	a	a	DT
6745	7410	44	cupful	cupful	NN
6745	7410	45	of	of	IN
6745	7410	46	hot	hot	JJ
6745	7410	47	water	water	NN
6745	7410	48	.	.	.
6745	7411	1	Season	season	NN
6745	7411	2	with	with	IN
6745	7411	3	salt	salt	NN
6745	7411	4	and	and	CC
6745	7411	5	pepper	pepper	NN
6745	7411	6	to	to	IN
6745	7411	7	taste	taste	NN
6745	7411	8	.	.	.
6745	7412	1	Put	put	VB
6745	7412	2	the	the	DT
6745	7412	3	mixture	mixture	NN
6745	7412	4	in	in	IN
6745	7412	5	a	a	DT
6745	7412	6	frying	frying	JJ
6745	7412	7	-	-	HYPH
6745	7412	8	pan	pan	NN
6745	7412	9	,	,	,
6745	7412	10	and	and	CC
6745	7412	11	stir	stir	VB
6745	7412	12	over	over	IN
6745	7412	13	the	the	DT
6745	7412	14	fire	fire	NN
6745	7412	15	for	for	IN
6745	7412	16	about	about	RB
6745	7412	17	eight	eight	CD
6745	7412	18	minutes	minute	NNS
6745	7412	19	,	,	,
6745	7412	20	being	be	VBG
6745	7412	21	careful	careful	JJ
6745	7412	22	not	not	RB
6745	7412	23	to	to	TO
6745	7412	24	burn	burn	VB
6745	7412	25	.	.	.
6745	7413	1	Spread	spread	VB
6745	7413	2	smoothly	smoothly	RB
6745	7413	3	.	.	.
6745	7414	1	Cover	cover	VB
6745	7414	2	the	the	DT
6745	7414	3	pan	pan	NN
6745	7414	4	and	and	CC
6745	7414	5	set	set	VB
6745	7414	6	back	back	RB
6745	7414	7	where	where	WRB
6745	7414	8	the	the	DT
6745	7414	9	hash	hash	NN
6745	7414	10	will	will	MD
6745	7414	11	brown	brown	VB
6745	7414	12	slowly	slowly	RB
6745	7414	13	.	.	.
6745	7415	1	It	-PRON-	PRP
6745	7415	2	will	will	MD
6745	7415	3	take	take	VB
6745	7415	4	about	about	RB
6745	7415	5	half	half	PDT
6745	7415	6	an	an	DT
6745	7415	7	hour	hour	NN
6745	7415	8	.	.	.
6745	7416	1	When	when	WRB
6745	7416	2	done	do	VBN
6745	7416	3	,	,	,
6745	7416	4	fold	fold	VB
6745	7416	5	it	-PRON-	PRP
6745	7416	6	like	like	IN
6745	7416	7	an	an	DT
6745	7416	8	omelet	omelet	NN
6745	7416	9	and	and	CC
6745	7416	10	turn	turn	VB
6745	7416	11	on	on	RP
6745	7416	12	to	to	IN
6745	7416	13	a	a	DT
6745	7416	14	hot	hot	JJ
6745	7416	15	dish	dish	NN
6745	7416	16	.	.	.
6745	7417	1	Garnish	garnish	VB
6745	7417	2	with	with	IN
6745	7417	3	points	point	NNS
6745	7417	4	of	of	IN
6745	7417	5	toast	toast	NN
6745	7417	6	and	and	CC
6745	7417	7	parsley	parsley	NNP
6745	7417	8	.	.	.
6745	7418	1	Serve	serve	VB
6745	7418	2	hot	hot	JJ
6745	7418	3	.	.	.
6745	7419	1	If	if	IN
6745	7419	2	there	there	EX
6745	7419	3	are	be	VBP
6745	7419	4	no	no	DT
6745	7419	5	cold	cold	JJ
6745	7419	6	potatoes	potato	NNS
6745	7419	7	,	,	,
6745	7419	8	the	the	DT
6745	7419	9	same	same	JJ
6745	7419	10	quantity	quantity	NN
6745	7419	11	of	of	IN
6745	7419	12	hot	hot	JJ
6745	7419	13	mashed	mash	VBN
6745	7419	14	potatoes	potato	NNS
6745	7419	15	may	may	MD
6745	7419	16	be	be	VB
6745	7419	17	used	use	VBN
6745	7419	18	.	.	.
6745	7420	1	Vegetable	Vegetable	NNP
6745	7420	2	Hash	Hash	NNP
6745	7420	3	.	.	.
6745	7421	1	Chop	Chop	NNP
6745	7421	2	,	,	,
6745	7421	3	not	not	RB
6745	7421	4	very	very	RB
6745	7421	5	fine	fine	JJ
6745	7421	6	,	,	,
6745	7421	7	the	the	DT
6745	7421	8	vegetables	vegetable	NNS
6745	7421	9	left	leave	VBN
6745	7421	10	from	from	IN
6745	7421	11	a	a	DT
6745	7421	12	boiled	boil	VBN
6745	7421	13	dinner	dinner	NN
6745	7421	14	,	,	,
6745	7421	15	and	and	CC
6745	7421	16	season	season	VB
6745	7421	17	them	-PRON-	PRP
6745	7421	18	with	with	IN
6745	7421	19	salt	salt	NN
6745	7421	20	and	and	CC
6745	7421	21	pepper	pepper	NN
6745	7421	22	.	.	.
6745	7422	1	To	to	IN
6745	7422	2	each	each	DT
6745	7422	3	quart	quart	NN
6745	7422	4	of	of	IN
6745	7422	5	the	the	DT
6745	7422	6	chopped	chop	VBN
6745	7422	7	vegetables	vegetable	NNS
6745	7422	8	add	add	VBP
6745	7422	9	half	half	PDT
6745	7422	10	a	a	DT
6745	7422	11	cupful	cupful	NN
6745	7422	12	of	of	IN
6745	7422	13	stock	stock	NN
6745	7422	14	and	and	CC
6745	7422	15	one	one	CD
6745	7422	16	table	table	NN
6745	7422	17	-	-	HYPH
6745	7422	18	spoonful	spoonful	JJ
6745	7422	19	of	of	IN
6745	7422	20	butter	butter	NN
6745	7422	21	.	.	.
6745	7423	1	Heat	heat	NN
6745	7423	2	slowly	slowly	RB
6745	7423	3	in	in	IN
6745	7423	4	the	the	DT
6745	7423	5	frying	frying	JJ
6745	7423	6	-	-	HYPH
6745	7423	7	pan	pan	NN
6745	7423	8	.	.	.
6745	7424	1	Turn	turn	VB
6745	7424	2	into	into	IN
6745	7424	3	a	a	DT
6745	7424	4	hot	hot	JJ
6745	7424	5	dish	dish	NN
6745	7424	6	when	when	WRB
6745	7424	7	done	do	VBN
6745	7424	8	,	,	,
6745	7424	9	and	and	CC
6745	7424	10	serve	serve	VB
6745	7424	11	immediately	immediately	RB
6745	7424	12	.	.	.
6745	7425	1	If	if	IN
6745	7425	2	vinegar	vinegar	NN
6745	7425	3	is	be	VBZ
6745	7425	4	liked	like	VBN
6745	7425	5	,	,	,
6745	7425	6	two	two	CD
6745	7425	7	or	or	CC
6745	7425	8	more	more	JJR
6745	7425	9	table-	table-	NN
6745	7425	10	spoonfuls	spoonful	NNS
6745	7425	11	of	of	IN
6745	7425	12	it	-PRON-	PRP
6745	7425	13	can	can	MD
6745	7425	14	be	be	VB
6745	7425	15	stirred	stir	VBN
6745	7425	16	into	into	IN
6745	7425	17	the	the	DT
6745	7425	18	hash	hash	NN
6745	7425	19	while	while	IN
6745	7425	20	it	-PRON-	PRP
6745	7425	21	is	be	VBZ
6745	7425	22	heating	heat	VBG
6745	7425	23	.	.	.
6745	7426	1	Breaded	Breaded	NNP
6745	7426	2	Sausages	Sausages	NNP
6745	7426	3	.	.	.
6745	7427	1	Wipe	wipe	VB
6745	7427	2	the	the	DT
6745	7427	3	sausages	sausage	NNS
6745	7427	4	dry	dry	VBP
6745	7427	5	.	.	.
6745	7428	1	Dip	dip	VB
6745	7428	2	them	-PRON-	PRP
6745	7428	3	in	in	IN
6745	7428	4	beaten	beat	VBN
6745	7428	5	egg	egg	NN
6745	7428	6	and	and	CC
6745	7428	7	bread	bread	NN
6745	7428	8	crumbs	crumb	NNS
6745	7428	9	.	.	.
6745	7429	1	Put	put	VB
6745	7429	2	them	-PRON-	PRP
6745	7429	3	in	in	IN
6745	7429	4	the	the	DT
6745	7429	5	frying	frying	JJ
6745	7429	6	-	-	HYPH
6745	7429	7	basket	basket	NN
6745	7429	8	and	and	CC
6745	7429	9	plunge	plunge	VB
6745	7429	10	into	into	IN
6745	7429	11	boiling	boil	VBG
6745	7429	12	fat	fat	NN
6745	7429	13	.	.	.
6745	7430	1	Cook	cook	VB
6745	7430	2	ten	ten	CD
6745	7430	3	minutes	minute	NNS
6745	7430	4	.	.	.
6745	7431	1	Serve	serve	VB
6745	7431	2	with	with	IN
6745	7431	3	a	a	DT
6745	7431	4	garnish	garnish	NN
6745	7431	5	of	of	IN
6745	7431	6	toasted	toast	VBN
6745	7431	7	bread	bread	NN
6745	7431	8	and	and	CC
6745	7431	9	parsley	parsley	NN
6745	7431	10	.	.	.
6745	7432	1	Meat	Meat	NNP
6745	7432	2	Fritters	fritter	NNS
6745	7432	3	.	.	.
6745	7433	1	Cut	cut	VB
6745	7433	2	any	any	DT
6745	7433	3	kind	kind	NN
6745	7433	4	of	of	IN
6745	7433	5	cold	cold	JJ
6745	7433	6	meat	meat	NN
6745	7433	7	into	into	IN
6745	7433	8	dice	dice	NNS
6745	7433	9	.	.	.
6745	7434	1	Season	season	NN
6745	7434	2	well	well	RB
6745	7434	3	with	with	IN
6745	7434	4	salt	salt	NN
6745	7434	5	and	and	CC
6745	7434	6	pepper	pepper	NN
6745	7434	7	.	.	.
6745	7435	1	Make	make	VB
6745	7435	2	a	a	DT
6745	7435	3	fritter	fritter	NN
6745	7435	4	batter	batter	NN
6745	7435	5	.	.	.
6745	7436	1	Take	take	VB
6745	7436	2	up	up	RP
6745	7436	3	some	some	DT
6745	7436	4	of	of	IN
6745	7436	5	it	-PRON-	PRP
6745	7436	6	in	in	IN
6745	7436	7	a	a	DT
6745	7436	8	large	large	JJ
6745	7436	9	spoon	spoon	NN
6745	7436	10	,	,	,
6745	7436	11	put	put	VB
6745	7436	12	a	a	DT
6745	7436	13	small	small	JJ
6745	7436	14	spoonful	spoonful	NN
6745	7436	15	of	of	IN
6745	7436	16	the	the	DT
6745	7436	17	meat	meat	NN
6745	7436	18	in	in	IN
6745	7436	19	the	the	DT
6745	7436	20	centre	centre	NN
6745	7436	21	,	,	,
6745	7436	22	cover	cover	VB
6745	7436	23	with	with	IN
6745	7436	24	batter	batter	NN
6745	7436	25	,	,	,
6745	7436	26	and	and	CC
6745	7436	27	slide	slide	VB
6745	7436	28	gently	gently	RB
6745	7436	29	into	into	IN
6745	7436	30	boiling	boil	VBG
6745	7436	31	fat	fat	NN
6745	7436	32	.	.	.
6745	7437	1	Cook	cook	VB
6745	7437	2	about	about	RB
6745	7437	3	one	one	CD
6745	7437	4	minute	minute	NN
6745	7437	5	.	.	.
6745	7438	1	Drain	drain	VB
6745	7438	2	on	on	IN
6745	7438	3	brown	brown	JJ
6745	7438	4	paper	paper	NN
6745	7438	5	,	,	,
6745	7438	6	and	and	CC
6745	7438	7	serve	serve	VB
6745	7438	8	on	on	IN
6745	7438	9	a	a	DT
6745	7438	10	hot	hot	JJ
6745	7438	11	dish	dish	NN
6745	7438	12	.	.	.
6745	7439	1	Lyonnaise	Lyonnaise	NNP
6745	7439	2	Tripe	Tripe	NNP
6745	7439	3	.	.	.
6745	7440	1	About	about	RB
6745	7440	2	one	one	CD
6745	7440	3	pound	pound	NN
6745	7440	4	of	of	IN
6745	7440	5	cooked	cook	VBN
6745	7440	6	tripe	tripe	NN
6745	7440	7	,	,	,
6745	7440	8	cut	cut	VBN
6745	7440	9	in	in	IN
6745	7440	10	small	small	JJ
6745	7440	11	pieces	piece	NNS
6745	7440	12	;	;	:
6745	7440	13	two	two	CD
6745	7440	14	table-	table-	NN
6745	7440	15	spoonfuls	spoonful	NNS
6745	7440	16	of	of	IN
6745	7440	17	butter	butter	NN
6745	7440	18	,	,	,
6745	7440	19	one	one	CD
6745	7440	20	of	of	IN
6745	7440	21	chopped	chop	VBN
6745	7440	22	onion	onion	NN
6745	7440	23	,	,	,
6745	7440	24	one	one	CD
6745	7440	25	of	of	IN
6745	7440	26	vinegar	vinegar	NN
6745	7440	27	,	,	,
6745	7440	28	salt	salt	NN
6745	7440	29	,	,	,
6745	7440	30	pepper	pepper	NN
6745	7440	31	.	.	.
6745	7441	1	Put	put	VB
6745	7441	2	the	the	DT
6745	7441	3	onion	onion	NN
6745	7441	4	and	and	CC
6745	7441	5	butter	butter	NN
6745	7441	6	in	in	IN
6745	7441	7	a	a	DT
6745	7441	8	frying	frying	JJ
6745	7441	9	-	-	HYPH
6745	7441	10	pan	pan	NN
6745	7441	11	,	,	,
6745	7441	12	and	and	CC
6745	7441	13	when	when	WRB
6745	7441	14	the	the	DT
6745	7441	15	onion	onion	NN
6745	7441	16	turns	turn	VBZ
6745	7441	17	yellow	yellow	JJ
6745	7441	18	,	,	,
6745	7441	19	put	put	VBN
6745	7441	20	in	in	IN
6745	7441	21	the	the	DT
6745	7441	22	tripe	tripe	NN
6745	7441	23	.	.	.
6745	7442	1	Cook	cook	VB
6745	7442	2	five	five	CD
6745	7442	3	minutes	minute	NNS
6745	7442	4	.	.	.
6745	7443	1	Season	season	NN
6745	7443	2	with	with	IN
6745	7443	3	the	the	DT
6745	7443	4	salt	salt	NN
6745	7443	5	,	,	,
6745	7443	6	pepper	pepper	NN
6745	7443	7	and	and	CC
6745	7443	8	vinegar	vinegar	NN
6745	7443	9	.	.	.
6745	7444	1	Serve	serve	VB
6745	7444	2	on	on	IN
6745	7444	3	slices	slice	NNS
6745	7444	4	of	of	IN
6745	7444	5	toast	toast	NN
6745	7444	6	.	.	.
6745	7445	1	Meat	Meat	NNP
6745	7445	2	and	and	CC
6745	7445	3	Potato	Potato	NNP
6745	7445	4	Sandwiches	Sandwiches	NNPS
6745	7445	5	.	.	.
6745	7446	1	Any	any	DT
6745	7446	2	kind	kind	NN
6745	7446	3	of	of	IN
6745	7446	4	cold	cold	JJ
6745	7446	5	meat	meat	NN
6745	7446	6	,	,	,
6745	7446	7	cut	cut	VBN
6745	7446	8	in	in	IN
6745	7446	9	slices	slice	NNS
6745	7446	10	and	and	CC
6745	7446	11	seasoned	season	VBN
6745	7446	12	with	with	IN
6745	7446	13	salt	salt	NN
6745	7446	14	and	and	CC
6745	7446	15	pepper	pepper	NN
6745	7446	16	;	;	:
6745	7446	17	four	four	CD
6745	7446	18	large	large	JJ
6745	7446	19	potatoes	potato	NNS
6745	7446	20	,	,	,
6745	7446	21	two	two	CD
6745	7446	22	eggs	egg	NNS
6745	7446	23	,	,	,
6745	7446	24	salt	salt	NN
6745	7446	25	,	,	,
6745	7446	26	pepper	pepper	NN
6745	7446	27	,	,	,
6745	7446	28	one	one	CD
6745	7446	29	-	-	HYPH
6745	7446	30	forth	forth	NN
6745	7446	31	of	of	IN
6745	7446	32	a	a	DT
6745	7446	33	cupful	cupful	NN
6745	7446	34	of	of	IN
6745	7446	35	boiling	boil	VBG
6745	7446	36	milk	milk	NN
6745	7446	37	,	,	,
6745	7446	38	one	one	CD
6745	7446	39	table	table	NN
6745	7446	40	-	-	HYPH
6745	7446	41	spoonful	spoonful	JJ
6745	7446	42	of	of	IN
6745	7446	43	butter	butter	NN
6745	7446	44	.	.	.
6745	7447	1	Have	have	VBP
6745	7447	2	the	the	DT
6745	7447	3	meat	meat	NN
6745	7447	4	cut	cut	VBN
6745	7447	5	in	in	IN
6745	7447	6	thin	thin	JJ
6745	7447	7	slices	slice	NNS
6745	7447	8	and	and	CC
6745	7447	9	seasoned	season	VBN
6745	7447	10	with	with	IN
6745	7447	11	salt	salt	NN
6745	7447	12	and	and	CC
6745	7447	13	pepper	pepper	NN
6745	7447	14	.	.	.
6745	7448	1	Pare	Pare	NNP
6745	7448	2	,	,	,
6745	7448	3	boil	boil	NN
6745	7448	4	and	and	CC
6745	7448	5	mash	mash	VB
6745	7448	6	the	the	DT
6745	7448	7	potatoes	potato	NNS
6745	7448	8	.	.	.
6745	7449	1	Add	add	VB
6745	7449	2	the	the	DT
6745	7449	3	milk	milk	NN
6745	7449	4	,	,	,
6745	7449	5	butter	butter	NN
6745	7449	6	,	,	,
6745	7449	7	salt	salt	NN
6745	7449	8	,	,	,
6745	7449	9	pepper	pepper	NN
6745	7449	10	and	and	CC
6745	7449	11	one	one	CD
6745	7449	12	well-	well-	NN
6745	7449	13	beaten	beat	VBN
6745	7449	14	egg	egg	NN
6745	7449	15	.	.	.
6745	7450	1	Cover	cover	VB
6745	7450	2	the	the	DT
6745	7450	3	slices	slice	NNS
6745	7450	4	of	of	IN
6745	7450	5	meat	meat	NN
6745	7450	6	on	on	IN
6745	7450	7	both	both	DT
6745	7450	8	sides	side	NNS
6745	7450	9	with	with	IN
6745	7450	10	this	this	DT
6745	7450	11	preparation	preparation	NN
6745	7450	12	,	,	,
6745	7450	13	and	and	CC
6745	7450	14	dip	dip	VB
6745	7450	15	in	in	RB
6745	7450	16	well	well	RB
6745	7450	17	-	-	HYPH
6745	7450	18	beaten	beat	VBN
6745	7450	19	egg	egg	NN
6745	7450	20	.	.	.
6745	7451	1	Put	put	VB
6745	7451	2	in	in	IN
6745	7451	3	the	the	DT
6745	7451	4	frying	frying	JJ
6745	7451	5	-	-	HYPH
6745	7451	6	basket	basket	NN
6745	7451	7	and	and	CC
6745	7451	8	fry	fry	VB
6745	7451	9	till	till	IN
6745	7451	10	a	a	DT
6745	7451	11	light	light	JJ
6745	7451	12	brown	brown	NN
6745	7451	13	.	.	.
6745	7452	1	Serve	serve	VB
6745	7452	2	on	on	IN
6745	7452	3	a	a	DT
6745	7452	4	hot	hot	JJ
6745	7452	5	dish	dish	NN
6745	7452	6	.	.	.
6745	7453	1	Minced	Minced	NNP
6745	7453	2	Veal	Veal	NNP
6745	7453	3	and	and	CC
6745	7453	4	Eggs	egg	NNS
6745	7453	5	.	.	.
6745	7454	1	One	one	CD
6745	7454	2	quart	quart	NN
6745	7454	3	of	of	IN
6745	7454	4	cold	cold	JJ
6745	7454	5	veal	veal	NN
6745	7454	6	,	,	,
6745	7454	7	chopped	chop	VBD
6745	7454	8	rather	rather	RB
6745	7454	9	coarse	coarse	JJ
6745	7454	10	;	;	:
6745	7454	11	one	one	CD
6745	7454	12	teaspoonful	teaspoonful	NN
6745	7454	13	of	of	IN
6745	7454	14	lemon	lemon	NN
6745	7454	15	juice	juice	NN
6745	7454	16	,	,	,
6745	7454	17	one	one	CD
6745	7454	18	cupful	cupful	NN
6745	7454	19	of	of	IN
6745	7454	20	stock	stock	NN
6745	7454	21	or	or	CC
6745	7454	22	water	water	NN
6745	7454	23	,	,	,
6745	7454	24	two	two	CD
6745	7454	25	table	table	NN
6745	7454	26	-	-	HYPH
6745	7454	27	spoonfuls	spoonful	NNS
6745	7454	28	of	of	IN
6745	7454	29	butter	butter	NN
6745	7454	30	,	,	,
6745	7454	31	one	one	CD
6745	7454	32	teaspoonful	teaspoonful	NN
6745	7454	33	of	of	IN
6745	7454	34	flour	flour	NN
6745	7454	35	,	,	,
6745	7454	36	salt	salt	NN
6745	7454	37	,	,	,
6745	7454	38	pepper	pepper	NN
6745	7454	39	.	.	.
6745	7455	1	Melt	melt	VB
6745	7455	2	the	the	DT
6745	7455	3	butter	butter	NN
6745	7455	4	in	in	IN
6745	7455	5	a	a	DT
6745	7455	6	frying	frying	JJ
6745	7455	7	-	-	HYPH
6745	7455	8	pan	pan	NN
6745	7455	9	.	.	.
6745	7456	1	Add	add	VB
6745	7456	2	the	the	DT
6745	7456	3	flour	flour	NN
6745	7456	4	to	to	IN
6745	7456	5	it	-PRON-	PRP
6745	7456	6	.	.	.
6745	7457	1	Stir	stir	VB
6745	7457	2	until	until	IN
6745	7457	3	smooth	smooth	JJ
6745	7457	4	,	,	,
6745	7457	5	and	and	CC
6745	7457	6	add	add	VB
6745	7457	7	the	the	DT
6745	7457	8	stock	stock	NN
6745	7457	9	and	and	CC
6745	7457	10	seasoning	seasoning	NN
6745	7457	11	.	.	.
6745	7458	1	When	when	WRB
6745	7458	2	it	-PRON-	PRP
6745	7458	3	boils	boil	VBZ
6745	7458	4	up	up	RP
6745	7458	5	,	,	,
6745	7458	6	add	add	VB
6745	7458	7	the	the	DT
6745	7458	8	chopped	chop	VBN
6745	7458	9	veal	veal	NN
6745	7458	10	.	.	.
6745	7459	1	Heat	heat	VB
6745	7459	2	thoroughly	thoroughly	RB
6745	7459	3	,	,	,
6745	7459	4	and	and	CC
6745	7459	5	dish	dish	VB
6745	7459	6	on	on	IN
6745	7459	7	slices	slice	NNS
6745	7459	8	of	of	IN
6745	7459	9	toast	toast	NN
6745	7459	10	.	.	.
6745	7460	1	Put	put	VB
6745	7460	2	a	a	DT
6745	7460	3	dropped	dropped	JJ
6745	7460	4	egg	egg	NN
6745	7460	5	in	in	IN
6745	7460	6	the	the	DT
6745	7460	7	centre	centre	NN
6745	7460	8	of	of	IN
6745	7460	9	each	each	DT
6745	7460	10	slice	slice	NN
6745	7460	11	,	,	,
6745	7460	12	and	and	CC
6745	7460	13	serve	serve	VB
6745	7460	14	very	very	RB
6745	7460	15	hot	hot	JJ
6745	7460	16	.	.	.
6745	7461	1	Mutton	Mutton	NNP
6745	7461	2	,	,	,
6745	7461	3	Réchauffé	Réchauffé	NNP
6745	7461	4	.	.	.
6745	7462	1	Cut	cut	VB
6745	7462	2	cold	cold	JJ
6745	7462	3	roasted	roast	VBD
6745	7462	4	or	or	CC
6745	7462	5	boiled	boil	VBN
6745	7462	6	mutton	mutton	NN
6745	7462	7	in	in	IN
6745	7462	8	slices	slice	NNS
6745	7462	9	about	about	IN
6745	7462	10	half	half	PDT
6745	7462	11	an	an	DT
6745	7462	12	inch	inch	NN
6745	7462	13	thick	thick	JJ
6745	7462	14	,	,	,
6745	7462	15	and	and	CC
6745	7462	16	cover	cover	VB
6745	7462	17	both	both	DT
6745	7462	18	sides	side	NNS
6745	7462	19	with	with	IN
6745	7462	20	sauce	sauce	NN
6745	7462	21	made	make	VBN
6745	7462	22	in	in	IN
6745	7462	23	this	this	DT
6745	7462	24	way	way	NN
6745	7462	25	:	:	:
6745	7462	26	Put	put	VB
6745	7462	27	two	two	CD
6745	7462	28	table-	table-	NN
6745	7462	29	spoonfuls	spoonful	NNS
6745	7462	30	of	of	IN
6745	7462	31	butter	butter	NN
6745	7462	32	in	in	IN
6745	7462	33	the	the	DT
6745	7462	34	frying	frying	NN
6745	7462	35	-	-	HYPH
6745	7462	36	pan	pan	NN
6745	7462	37	,	,	,
6745	7462	38	and	and	CC
6745	7462	39	when	when	WRB
6745	7462	40	melted	melt	VBN
6745	7462	41	,	,	,
6745	7462	42	add	add	VB
6745	7462	43	one	one	CD
6745	7462	44	of	of	IN
6745	7462	45	flour	flour	NN
6745	7462	46	.	.	.
6745	7463	1	Stir	stir	VB
6745	7463	2	until	until	IN
6745	7463	3	smooth	smooth	JJ
6745	7463	4	.	.	.
6745	7464	1	Add	add	VB
6745	7464	2	,	,	,
6745	7464	3	gradually	gradually	RB
6745	7464	4	,	,	,
6745	7464	5	one	one	CD
6745	7464	6	cupful	cupful	NN
6745	7464	7	of	of	IN
6745	7464	8	stock	stock	NN
6745	7464	9	,	,	,
6745	7464	10	and	and	CC
6745	7464	11	two	two	CD
6745	7464	12	table	table	NN
6745	7464	13	-	-	HYPH
6745	7464	14	spoonfuls	spoonful	NNS
6745	7464	15	of	of	IN
6745	7464	16	glaze	glaze	NN
6745	7464	17	.	.	.
6745	7465	1	Boil	Boil	NNP
6745	7465	2	for	for	IN
6745	7465	3	one	one	CD
6745	7465	4	minute	minute	NN
6745	7465	5	,	,	,
6745	7465	6	and	and	CC
6745	7465	7	stir	stir	VB
6745	7465	8	in	in	IN
6745	7465	9	the	the	DT
6745	7465	10	yolks	yolk	NNS
6745	7465	11	of	of	IN
6745	7465	12	two	two	CD
6745	7465	13	eggs	egg	NNS
6745	7465	14	.	.	.
6745	7466	1	Season	season	NN
6745	7466	2	with	with	IN
6745	7466	3	salt	salt	NN
6745	7466	4	,	,	,
6745	7466	5	pepper	pepper	NN
6745	7466	6	and	and	CC
6745	7466	7	one	one	CD
6745	7466	8	table	table	NN
6745	7466	9	-	-	HYPH
6745	7466	10	spoonful	spoonful	JJ
6745	7466	11	of	of	IN
6745	7466	12	lemon	lemon	NN
6745	7466	13	juice	juice	NN
6745	7466	14	,	,	,
6745	7466	15	and	and	CC
6745	7466	16	remove	remove	VB
6745	7466	17	from	from	IN
6745	7466	18	the	the	DT
6745	7466	19	fire	fire	NN
6745	7466	20	at	at	IN
6745	7466	21	once	once	RB
6745	7466	22	.	.	.
6745	7467	1	Season	season	VB
6745	7467	2	the	the	DT
6745	7467	3	mutton	mutton	NN
6745	7467	4	with	with	IN
6745	7467	5	salt	salt	NN
6745	7467	6	and	and	CC
6745	7467	7	pepper	pepper	NN
6745	7467	8	,	,	,
6745	7467	9	and	and	CC
6745	7467	10	as	as	RB
6745	7467	11	soon	soon	RB
6745	7467	12	as	as	IN
6745	7467	13	the	the	DT
6745	7467	14	sauce	sauce	NN
6745	7467	15	begins	begin	VBZ
6745	7467	16	to	to	TO
6745	7467	17	cool	cool	VB
6745	7467	18	,	,	,
6745	7467	19	dip	dip	VB
6745	7467	20	both	both	DT
6745	7467	21	sides	side	NNS
6745	7467	22	of	of	IN
6745	7467	23	the	the	DT
6745	7467	24	slices	slice	NNS
6745	7467	25	in	in	IN
6745	7467	26	it	-PRON-	PRP
6745	7467	27	,	,	,
6745	7467	28	and	and	CC
6745	7467	29	roll	roll	VB
6745	7467	30	them	-PRON-	PRP
6745	7467	31	in	in	IN
6745	7467	32	fine	fine	JJ
6745	7467	33	bread	bread	NN
6745	7467	34	crumbs	crumb	NNS
6745	7467	35	.	.	.
6745	7468	1	Beat	beat	VB
6745	7468	2	one	one	CD
6745	7468	3	whole	whole	JJ
6745	7468	4	egg	egg	NN
6745	7468	5	and	and	CC
6745	7468	6	the	the	DT
6745	7468	7	two	two	CD
6745	7468	8	whites	white	NNS
6745	7468	9	together	together	RB
6745	7468	10	.	.	.
6745	7469	1	Dip	dip	VB
6745	7469	2	the	the	DT
6745	7469	3	sauced	sauced	JJ
6745	7469	4	mutton	mutton	NN
6745	7469	5	in	in	IN
6745	7469	6	this	this	DT
6745	7469	7	and	and	CC
6745	7469	8	again	again	RB
6745	7469	9	in	in	IN
6745	7469	10	the	the	DT
6745	7469	11	crumbs	crumb	NNS
6745	7469	12	.	.	.
6745	7470	1	Fry	fry	CD
6745	7470	2	in	in	IN
6745	7470	3	boiling	boil	VBG
6745	7470	4	fat	fat	NN
6745	7470	5	for	for	IN
6745	7470	6	two	two	CD
6745	7470	7	minutes	minute	NNS
6745	7470	8	.	.	.
6745	7471	1	Drain	drain	VB
6745	7471	2	on	on	IN
6745	7471	3	brown	brown	JJ
6745	7471	4	paper	paper	NN
6745	7471	5	,	,	,
6745	7471	6	and	and	CC
6745	7471	7	serve	serve	VB
6745	7471	8	with	with	IN
6745	7471	9	either	either	CC
6745	7471	10	tomato	tomato	NN
6745	7471	11	,	,	,
6745	7471	12	Tartare	Tartare	NNP
6745	7471	13	or	or	CC
6745	7471	14	Hollandaise	Hollandaise	NNP
6745	7471	15	sauce	sauce	NN
6745	7471	16	.	.	.
6745	7472	1	Any	any	DT
6745	7472	2	kind	kind	NN
6745	7472	3	of	of	IN
6745	7472	4	cold	cold	JJ
6745	7472	5	meat	meat	NN
6745	7472	6	can	can	MD
6745	7472	7	be	be	VB
6745	7472	8	served	serve	VBN
6745	7472	9	in	in	IN
6745	7472	10	this	this	DT
6745	7472	11	manner	manner	NN
6745	7472	12	.	.	.
6745	7473	1	Chicken	Chicken	NNP
6745	7473	2	In	in	IN
6745	7473	3	Jelly	Jelly	NNP
6745	7473	4	.	.	.
6745	7474	1	A	a	DT
6745	7474	2	little	little	JJ
6745	7474	3	cold	cold	JJ
6745	7474	4	chicken	chicken	NN
6745	7474	5	(	(	-LRB-
6745	7474	6	about	about	RB
6745	7474	7	one	one	CD
6745	7474	8	pint	pint	NN
6745	7474	9	)	)	-RRB-
6745	7474	10	,	,	,
6745	7474	11	one	one	CD
6745	7474	12	cupful	cupful	NN
6745	7474	13	of	of	IN
6745	7474	14	water	water	NN
6745	7474	15	or	or	CC
6745	7474	16	stock	stock	NN
6745	7474	17	,	,	,
6745	7474	18	one	one	CD
6745	7474	19	-	-	HYPH
6745	7474	20	fifth	fifth	NN
6745	7474	21	of	of	IN
6745	7474	22	a	a	DT
6745	7474	23	box	box	NN
6745	7474	24	of	of	IN
6745	7474	25	gelatine	gelatine	NN
6745	7474	26	,	,	,
6745	7474	27	half	half	PDT
6745	7474	28	a	a	DT
6745	7474	29	teaspoonful	teaspoonful	NN
6745	7474	30	of	of	IN
6745	7474	31	curry	curry	NN
6745	7474	32	powder	powder	NN
6745	7474	33	,	,	,
6745	7474	34	salt	salt	NN
6745	7474	35	,	,	,
6745	7474	36	pepper	pepper	NN
6745	7474	37	.	.	.
6745	7475	1	Cut	cut	VB
6745	7475	2	the	the	DT
6745	7475	3	meat	meat	NN
6745	7475	4	from	from	IN
6745	7475	5	the	the	DT
6745	7475	6	bones	bone	NNS
6745	7475	7	of	of	IN
6745	7475	8	a	a	DT
6745	7475	9	chicken	chicken	NN
6745	7475	10	left	leave	VBN
6745	7475	11	from	from	IN
6745	7475	12	dinner	dinner	NN
6745	7475	13	.	.	.
6745	7476	1	Put	put	VB
6745	7476	2	the	the	DT
6745	7476	3	bones	bone	NNS
6745	7476	4	on	on	RP
6745	7476	5	with	with	IN
6745	7476	6	water	water	NN
6745	7476	7	to	to	TO
6745	7476	8	cover	cover	VB
6745	7476	9	,	,	,
6745	7476	10	and	and	CC
6745	7476	11	boil	boil	VB
6745	7476	12	down	down	RP
6745	7476	13	to	to	IN
6745	7476	14	one	one	CD
6745	7476	15	cupful	cupful	NN
6745	7476	16	Put	put	VB
6745	7476	17	the	the	DT
6745	7476	18	gelatine	gelatine	NN
6745	7476	19	to	to	TO
6745	7476	20	soak	soak	VB
6745	7476	21	in	in	RP
6745	7476	22	one	one	CD
6745	7476	23	-	-	HYPH
6745	7476	24	fourth	fourth	NN
6745	7476	25	of	of	IN
6745	7476	26	a	a	DT
6745	7476	27	cupful	cupful	NN
6745	7476	28	of	of	IN
6745	7476	29	cold	cold	JJ
6745	7476	30	water	water	NN
6745	7476	31	.	.	.
6745	7477	1	When	when	WRB
6745	7477	2	the	the	DT
6745	7477	3	stock	stock	NN
6745	7477	4	is	be	VBZ
6745	7477	5	reduced	reduce	VBN
6745	7477	6	as	as	RB
6745	7477	7	much	much	RB
6745	7477	8	as	as	IN
6745	7477	9	is	be	VBZ
6745	7477	10	necessary	necessary	JJ
6745	7477	11	,	,	,
6745	7477	12	strain	strain	NN
6745	7477	13	and	and	CC
6745	7477	14	season	season	NN
6745	7477	15	.	.	.
6745	7478	1	Add	add	VB
6745	7478	2	the	the	DT
6745	7478	3	curry	curry	NN
6745	7478	4	and	and	CC
6745	7478	5	chicken	chicken	NN
6745	7478	6	.	.	.
6745	7479	1	Season	season	NN
6745	7479	2	,	,	,
6745	7479	3	and	and	CC
6745	7479	4	simmer	simmer	JJ
6745	7479	5	ten	ten	CD
6745	7479	6	minutes	minute	NNS
6745	7479	7	;	;	:
6745	7479	8	then	then	RB
6745	7479	9	add	add	VB
6745	7479	10	the	the	DT
6745	7479	11	gelatine	gelatine	NN
6745	7479	12	,	,	,
6745	7479	13	and	and	CC
6745	7479	14	stir	stir	VB
6745	7479	15	on	on	IN
6745	7479	16	the	the	DT
6745	7479	17	table	table	NN
6745	7479	18	until	until	IN
6745	7479	19	it	-PRON-	PRP
6745	7479	20	is	be	VBZ
6745	7479	21	dissolved	dissolve	VBN
6745	7479	22	.	.	.
6745	7480	1	Turn	turn	VB
6745	7480	2	all	all	DT
6745	7480	3	into	into	IN
6745	7480	4	a	a	DT
6745	7480	5	mould	mould	NN
6745	7480	6	,	,	,
6745	7480	7	and	and	CC
6745	7480	8	set	set	VB
6745	7480	9	away	away	RB
6745	7480	10	to	to	IN
6745	7480	11	harden	harden	NNP
6745	7480	12	.	.	.
6745	7481	1	This	this	DT
6745	7481	2	makes	make	VBZ
6745	7481	3	a	a	DT
6745	7481	4	nice	nice	JJ
6745	7481	5	relish	relish	NN
6745	7481	6	for	for	IN
6745	7481	7	tea	tea	NN
6745	7481	8	or	or	CC
6745	7481	9	lunch	lunch	NN
6745	7481	10	.	.	.
6745	7482	1	If	if	IN
6745	7482	2	you	-PRON-	PRP
6745	7482	3	have	have	VBP
6745	7482	4	mushrooms	mushroom	NNS
6745	7482	5	,	,	,
6745	7482	6	omit	omit	VB
6745	7482	7	the	the	DT
6745	7482	8	curry	curry	NN
6745	7482	9	,	,	,
6745	7482	10	and	and	CC
6745	7482	11	cut	cut	VBD
6745	7482	12	four	four	CD
6745	7482	13	of	of	IN
6745	7482	14	them	-PRON-	PRP
6745	7482	15	into	into	IN
6745	7482	16	dice	dice	NNS
6745	7482	17	.	.	.
6745	7483	1	Stir	stir	VB
6745	7483	2	into	into	IN
6745	7483	3	the	the	DT
6745	7483	4	mixture	mixture	NN
6745	7483	5	while	while	IN
6745	7483	6	cooking	cook	VBG
6745	7483	7	.	.	.
6745	7484	1	This	this	DT
6745	7484	2	dish	dish	NN
6745	7484	3	can	can	MD
6745	7484	4	be	be	VB
6745	7484	5	varied	vary	VBN
6745	7484	6	by	by	IN
6745	7484	7	using	use	VBG
6745	7484	8	the	the	DT
6745	7484	9	whites	white	NNS
6745	7484	10	of	of	IN
6745	7484	11	hard	hard	RB
6745	7484	12	-	-	HYPH
6745	7484	13	boiled	boil	VBN
6745	7484	14	eggs	egg	NNS
6745	7484	15	,	,	,
6745	7484	16	or	or	CC
6745	7484	17	bits	bit	NNS
6745	7484	18	of	of	IN
6745	7484	19	boiled	boil	VBN
6745	7484	20	ham	ham	NN
6745	7484	21	.	.	.
6745	7485	1	To	to	TO
6745	7485	2	serve	serve	VB
6745	7485	3	:	:	:
6745	7485	4	Dip	dip	VB
6745	7485	5	the	the	DT
6745	7485	6	mould	mould	NN
6745	7485	7	in	in	IN
6745	7485	8	warm	warm	JJ
6745	7485	9	water	water	NN
6745	7485	10	,	,	,
6745	7485	11	and	and	CC
6745	7485	12	turn	turn	VB
6745	7485	13	out	out	RP
6745	7485	14	on	on	IN
6745	7485	15	the	the	DT
6745	7485	16	dish	dish	NN
6745	7485	17	.	.	.
6745	7486	1	Garnish	garnish	VB
6745	7486	2	with	with	IN
6745	7486	3	parsley	parsley	NN
6745	7486	4	.	.	.
6745	7487	1	Chicken	Chicken	NNP
6745	7487	2	Cutlets	Cutlets	NNPS
6745	7487	3	.	.	.
6745	7488	1	Season	season	NN
6745	7488	2	pieces	piece	NNS
6745	7488	3	of	of	IN
6745	7488	4	cold	cold	JJ
6745	7488	5	chicken	chicken	NN
6745	7488	6	or	or	CC
6745	7488	7	turkey	turkey	NNP
6745	7488	8	with	with	IN
6745	7488	9	salt	salt	NN
6745	7488	10	and	and	CC
6745	7488	11	pepper	pepper	NN
6745	7488	12	.	.	.
6745	7489	1	Dip	dip	VB
6745	7489	2	in	in	IN
6745	7489	3	melted	melted	JJ
6745	7489	4	butter	butter	NN
6745	7489	5	;	;	:
6745	7489	6	let	let	VB
6745	7489	7	this	this	DT
6745	7489	8	cool	cool	VB
6745	7489	9	on	on	IN
6745	7489	10	the	the	DT
6745	7489	11	meat	meat	NN
6745	7489	12	,	,	,
6745	7489	13	and	and	CC
6745	7489	14	dip	dip	NN
6745	7489	15	in	in	IN
6745	7489	16	beaten	beat	VBN
6745	7489	17	egg	egg	NN
6745	7489	18	and	and	CC
6745	7489	19	in	in	IN
6745	7489	20	fine	fine	JJ
6745	7489	21	bread	bread	NN
6745	7489	22	crumbs	crumb	NNS
6745	7489	23	.	.	.
6745	7490	1	Fry	fry	NN
6745	7490	2	in	in	IN
6745	7490	3	butter	butter	NN
6745	7490	4	till	till	IN
6745	7490	5	a	a	DT
6745	7490	6	delicate	delicate	JJ
6745	7490	7	brown	brown	NN
6745	7490	8	.	.	.
6745	7491	1	Serve	serve	VB
6745	7491	2	on	on	IN
6745	7491	3	slices	slice	NNS
6745	7491	4	of	of	IN
6745	7491	5	hot	hot	JJ
6745	7491	6	toast	toast	NN
6745	7491	7	,	,	,
6745	7491	8	with	with	IN
6745	7491	9	either	either	CC
6745	7491	10	a	a	DT
6745	7491	11	white	white	JJ
6745	7491	12	or	or	CC
6745	7491	13	curry	curry	NN
6745	7491	14	sauce	sauce	NN
6745	7491	15	poured	pour	VBN
6745	7491	16	around	around	RB
6745	7491	17	.	.	.
6745	7492	1	Pieces	piece	NNS
6745	7492	2	of	of	IN
6745	7492	3	cold	cold	JJ
6745	7492	4	veal	veal	NN
6745	7492	5	make	make	VBP
6745	7492	6	a	a	DT
6745	7492	7	nice	nice	JJ
6745	7492	8	dish	dish	NN
6745	7492	9	,	,	,
6745	7492	10	if	if	IN
6745	7492	11	prepared	prepare	VBN
6745	7492	12	in	in	IN
6745	7492	13	this	this	DT
6745	7492	14	manner	manner	NN
6745	7492	15	.	.	.
6745	7493	1	Broiled	broil	VBN
6745	7493	2	Liver	Liver	NNP
6745	7493	3	.	.	.
6745	7494	1	Cut	cut	NN
6745	7494	2	in	in	IN
6745	7494	3	slices	slice	NNS
6745	7494	4	and	and	CC
6745	7494	5	dip	dip	NN
6745	7494	6	in	in	IN
6745	7494	7	melted	melted	JJ
6745	7494	8	butter	butter	NN
6745	7494	9	,	,	,
6745	7494	10	and	and	CC
6745	7494	11	lightly	lightly	RB
6745	7494	12	in	in	IN
6745	7494	13	flour	flour	NN
6745	7494	14	.	.	.
6745	7495	1	Broil	Broil	NNP
6745	7495	2	over	over	IN
6745	7495	3	a	a	DT
6745	7495	4	bright	bright	JJ
6745	7495	5	fire	fire	NN
6745	7495	6	eight	eight	CD
6745	7495	7	or	or	CC
6745	7495	8	ten	ten	CD
6745	7495	9	minutes	minute	NNS
6745	7495	10	.	.	.
6745	7496	1	Liver	Liver	NNP
6745	7496	2	,	,	,
6745	7496	3	Fried	fry	VBN
6745	7496	4	in	in	IN
6745	7496	5	Crumbs	Crumbs	NNP
6745	7496	6	.	.	.
6745	7497	1	Season	season	NN
6745	7497	2	slices	slice	VBZ
6745	7497	3	with	with	IN
6745	7497	4	salt	salt	NN
6745	7497	5	and	and	CC
6745	7497	6	pepper	pepper	NN
6745	7497	7	.	.	.
6745	7498	1	Dip	dip	VB
6745	7498	2	in	in	IN
6745	7498	3	beaten	beat	VBN
6745	7498	4	egg	egg	NN
6745	7498	5	and	and	CC
6745	7498	6	very	very	RB
6745	7498	7	fine	fine	JJ
6745	7498	8	cracker	cracker	NN
6745	7498	9	crumbs	crumb	VBZ
6745	7498	10	.	.	.
6745	7499	1	Fry	fry	CD
6745	7499	2	six	six	CD
6745	7499	3	minutes	minute	NNS
6745	7499	4	in	in	IN
6745	7499	5	boiling	boil	VBG
6745	7499	6	lard	lard	NN
6745	7499	7	.	.	.
6745	7500	1	Liver	Liver	NNP
6745	7500	2	and	and	CC
6745	7500	3	Bacon	Bacon	NNP
6745	7500	4	.	.	.
6745	7501	1	Cut	cut	NN
6745	7501	2	in	in	IN
6745	7501	3	slices	slice	NNS
6745	7501	4	,	,	,
6745	7501	5	season	season	NN
6745	7501	6	with	with	IN
6745	7501	7	salt	salt	NN
6745	7501	8	and	and	CC
6745	7501	9	pepper	pepper	NN
6745	7501	10	,	,	,
6745	7501	11	and	and	CC
6745	7501	12	cut	cut	VBD
6745	7501	13	again	again	RB
6745	7501	14	into	into	IN
6745	7501	15	small	small	JJ
6745	7501	16	squares	square	NNS
6745	7501	17	.	.	.
6745	7502	1	Place	place	NN
6745	7502	2	on	on	IN
6745	7502	3	a	a	DT
6745	7502	4	skewer	skewer	JJR
6745	7502	5	pieces	piece	NNS
6745	7502	6	of	of	IN
6745	7502	7	liver	liver	NN
6745	7502	8	and	and	CC
6745	7502	9	bacon	bacon	NN
6745	7502	10	,	,	,
6745	7502	11	alternating	alternate	VBG
6745	7502	12	.	.	.
6745	7503	1	Fry	fry	CD
6745	7503	2	five	five	CD
6745	7503	3	minutes	minute	NNS
6745	7503	4	in	in	IN
6745	7503	5	boiling	boil	VBG
6745	7503	6	fat	fat	NN
6745	7503	7	.	.	.
6745	7504	1	Slip	slip	VB
6745	7504	2	off	off	IN
6745	7504	3	of	of	IN
6745	7504	4	the	the	DT
6745	7504	5	skewer	skewer	NN
6745	7504	6	on	on	RP
6745	7504	7	to	to	IN
6745	7504	8	toasted	toasted	JJ
6745	7504	9	bread	bread	NN
6745	7504	10	,	,	,
6745	7504	11	and	and	CC
6745	7504	12	serve	serve	VB
6745	7504	13	immediately	immediately	RB
6745	7504	14	.	.	.
6745	7505	1	Liver	Liver	NNP
6745	7505	2	,	,	,
6745	7505	3	Sauté	Sauté	NNP
6745	7505	4	.	.	.
6745	7506	1	Cut	cut	VB
6745	7506	2	the	the	DT
6745	7506	3	liver	liver	NN
6745	7506	4	in	in	IN
6745	7506	5	_	_	NNP
6745	7506	6	thin	thin	JJ
6745	7506	7	_	_	NNP
6745	7506	8	slices	slice	NNS
6745	7506	9	.	.	.
6745	7507	1	Season	season	NN
6745	7507	2	with	with	IN
6745	7507	3	salt	salt	NN
6745	7507	4	and	and	CC
6745	7507	5	pepper	pepper	NN
6745	7507	6	.	.	.
6745	7508	1	Heat	heat	NN
6745	7508	2	together	together	RB
6745	7508	3	in	in	IN
6745	7508	4	a	a	DT
6745	7508	5	small	small	JJ
6745	7508	6	frying	frying	NN
6745	7508	7	-	-	HYPH
6745	7508	8	pan	pan	NN
6745	7508	9	two	two	CD
6745	7508	10	table	table	NN
6745	7508	11	-	-	HYPH
6745	7508	12	spoonfuls	spoonful	NNS
6745	7508	13	of	of	IN
6745	7508	14	butter	butter	NN
6745	7508	15	and	and	CC
6745	7508	16	a	a	DT
6745	7508	17	large	large	JJ
6745	7508	18	one	one	NN
6745	7508	19	of	of	IN
6745	7508	20	flour	flour	NN
6745	7508	21	.	.	.
6745	7509	1	Lay	Lay	NNP
6745	7509	2	in	in	IN
6745	7509	3	the	the	DT
6745	7509	4	liver	liver	NN
6745	7509	5	,	,	,
6745	7509	6	and	and	CC
6745	7509	7	brown	brown	VB
6745	7509	8	it	-PRON-	PRP
6745	7509	9	on	on	IN
6745	7509	10	both	both	DT
6745	7509	11	sides	side	NNS
6745	7509	12	.	.	.
6745	7510	1	Add	add	VB
6745	7510	2	a	a	DT
6745	7510	3	teaspoonful	teaspoonful	NN
6745	7510	4	of	of	IN
6745	7510	5	chopped	chop	VBN
6745	7510	6	parsley	parsley	NN
6745	7510	7	,	,	,
6745	7510	8	two	two	CD
6745	7510	9	table	table	NN
6745	7510	10	-	-	HYPH
6745	7510	11	spoonfuls	spoonful	NNS
6745	7510	12	of	of	IN
6745	7510	13	water	water	NN
6745	7510	14	and	and	CC
6745	7510	15	one	one	CD
6745	7510	16	of	of	IN
6745	7510	17	wine	wine	NN
6745	7510	18	.	.	.
6745	7511	1	Taste	taste	NN
6745	7511	2	to	to	TO
6745	7511	3	see	see	VB
6745	7511	4	if	if	IN
6745	7511	5	salt	salt	NN
6745	7511	6	enough	enough	RB
6745	7511	7	.	.	.
6745	7512	1	Boil	boil	VB
6745	7512	2	up	up	RP
6745	7512	3	once	once	RB
6745	7512	4	,	,	,
6745	7512	5	and	and	CC
6745	7512	6	serve	serve	VB
6745	7512	7	.	.	.
6745	7513	1	Liver	Liver	NNP
6745	7513	2	,	,	,
6745	7513	3	Sauté	Sauté	NNP
6745	7513	4	,	,	,
6745	7513	5	with	with	IN
6745	7513	6	Piquant	Piquant	NNP
6745	7513	7	Sauce	Sauce	NNP
6745	7513	8	.	.	.
6745	7514	1	Cut	cut	VB
6745	7514	2	the	the	DT
6745	7514	3	liver	liver	NN
6745	7514	4	in	in	IN
6745	7514	5	slices	slice	NNS
6745	7514	6	about	about	IN
6745	7514	7	one	one	CD
6745	7514	8	-	-	HYPH
6745	7514	9	third	third	NN
6745	7514	10	of	of	IN
6745	7514	11	an	an	DT
6745	7514	12	inch	inch	NN
6745	7514	13	thick	thick	JJ
6745	7514	14	,	,	,
6745	7514	15	and	and	CC
6745	7514	16	if	if	IN
6745	7514	17	beef	beef	NN
6745	7514	18	liver	liver	NN
6745	7514	19	,	,	,
6745	7514	20	let	let	VB
6745	7514	21	it	-PRON-	PRP
6745	7514	22	stand	stand	VB
6745	7514	23	in	in	IN
6745	7514	24	warm	warm	JJ
6745	7514	25	water	water	NN
6745	7514	26	ten	ten	CD
6745	7514	27	minutes	minute	NNS
6745	7514	28	(	(	-LRB-
6745	7514	29	calves	calf	NNS
6745	7514	30	'	'	POS
6745	7514	31	livers	liver	NNS
6745	7514	32	will	will	MD
6745	7514	33	not	not	RB
6745	7514	34	need	need	VB
6745	7514	35	this	this	DT
6745	7514	36	)	)	-RRB-
6745	7514	37	.	.	.
6745	7515	1	Drain	drain	VB
6745	7515	2	dry	dry	JJ
6745	7515	3	,	,	,
6745	7515	4	and	and	CC
6745	7515	5	put	put	VBD
6745	7515	6	in	in	IN
6745	7515	7	the	the	DT
6745	7515	8	frying	frying	JJ
6745	7515	9	-	-	HYPH
6745	7515	10	pan	pan	NN
6745	7515	11	with	with	IN
6745	7515	12	enough	enough	JJ
6745	7515	13	beef	beef	NN
6745	7515	14	or	or	CC
6745	7515	15	pork	pork	NN
6745	7515	16	drippings	dripping	NNS
6745	7515	17	to	to	TO
6745	7515	18	prevent	prevent	VB
6745	7515	19	its	-PRON-	PRP$
6745	7515	20	sticking	sticking	NN
6745	7515	21	,	,	,
6745	7515	22	and	and	CC
6745	7515	23	cook	cook	VB
6745	7515	24	very	very	RB
6745	7515	25	slowly	slowly	RB
6745	7515	26	for	for	IN
6745	7515	27	eight	eight	CD
6745	7515	28	minutes	minute	NNS
6745	7515	29	,	,	,
6745	7515	30	turning	turn	VBG
6745	7515	31	constantly	constantly	RB
6745	7515	32	.	.	.
6745	7516	1	Take	take	VB
6745	7516	2	up	up	RP
6745	7516	3	on	on	IN
6745	7516	4	a	a	DT
6745	7516	5	hot	hot	JJ
6745	7516	6	dish	dish	NN
6745	7516	7	and	and	CC
6745	7516	8	pour	pour	VB
6745	7516	9	a	a	DT
6745	7516	10	piquant	piquant	JJ
6745	7516	11	sauce	sauce	NN
6745	7516	12	over	over	IN
6745	7516	13	it	-PRON-	PRP
6745	7516	14	.	.	.
6745	7517	1	Serve	serve	VB
6745	7517	2	immediately	immediately	RB
6745	7517	3	.	.	.
6745	7518	1	Curry	Curry	NNP
6745	7518	2	of	of	IN
6745	7518	3	Liver	Liver	NNP
6745	7518	4	.	.	.
6745	7519	1	Cut	cut	VB
6745	7519	2	the	the	DT
6745	7519	3	liver	liver	NN
6745	7519	4	in	in	IN
6745	7519	5	small	small	JJ
6745	7519	6	,	,	,
6745	7519	7	thin	thin	JJ
6745	7519	8	pieces	piece	NNS
6745	7519	9	,	,	,
6745	7519	10	and	and	CC
6745	7519	11	for	for	IN
6745	7519	12	every	every	DT
6745	7519	13	pound	pound	NN
6745	7519	14	have	have	VBP
6745	7519	15	four	four	CD
6745	7519	16	table	table	NN
6745	7519	17	-	-	HYPH
6745	7519	18	spoonfuls	spoonful	NNS
6745	7519	19	of	of	IN
6745	7519	20	butter	butter	NN
6745	7519	21	,	,	,
6745	7519	22	two	two	CD
6745	7519	23	slices	slice	NNS
6745	7519	24	of	of	IN
6745	7519	25	onion	onion	NN
6745	7519	26	,	,	,
6745	7519	27	two	two	CD
6745	7519	28	table	table	NN
6745	7519	29	-	-	HYPH
6745	7519	30	spoonfuls	spoonful	NNS
6745	7519	31	of	of	IN
6745	7519	32	flour	flour	NN
6745	7519	33	,	,	,
6745	7519	34	a	a	DT
6745	7519	35	speck	speck	NN
6745	7519	36	of	of	IN
6745	7519	37	cayenne	cayenne	NN
6745	7519	38	,	,	,
6745	7519	39	salt	salt	NN
6745	7519	40	,	,	,
6745	7519	41	pepper	pepper	NN
6745	7519	42	,	,	,
6745	7519	43	one	one	CD
6745	7519	44	teaspoonful	teaspoonful	NN
6745	7519	45	of	of	IN
6745	7519	46	curry	curry	NN
6745	7519	47	powder	powder	NN
6745	7519	48	.	.	.
6745	7520	1	Let	let	VB
6745	7520	2	the	the	DT
6745	7520	3	butter	butter	NN
6745	7520	4	get	get	VB
6745	7520	5	hot	hot	JJ
6745	7520	6	;	;	:
6745	7520	7	then	then	RB
6745	7520	8	cook	cook	VB
6745	7520	9	the	the	DT
6745	7520	10	liver	liver	NN
6745	7520	11	in	in	IN
6745	7520	12	it	-PRON-	PRP
6745	7520	13	slowly	slowly	RB
6745	7520	14	for	for	IN
6745	7520	15	four	four	CD
6745	7520	16	minutes	minute	NNS
6745	7520	17	.	.	.
6745	7521	1	Add	add	VB
6745	7521	2	the	the	DT
6745	7521	3	flour	flour	NN
6745	7521	4	and	and	CC
6745	7521	5	other	other	JJ
6745	7521	6	ingredients	ingredient	NNS
6745	7521	7	.	.	.
6745	7522	1	Cook	cook	VB
6745	7522	2	two	two	CD
6745	7522	3	minutes	minute	NNS
6745	7522	4	,	,	,
6745	7522	5	and	and	CC
6745	7522	6	add	add	VB
6745	7522	7	,	,	,
6745	7522	8	slowly	slowly	RB
6745	7522	9	,	,	,
6745	7522	10	one	one	CD
6745	7522	11	cupful	cupful	NN
6745	7522	12	of	of	IN
6745	7522	13	stock	stock	NN
6745	7522	14	.	.	.
6745	7523	1	Let	let	VB
6745	7523	2	this	this	DT
6745	7523	3	boil	boil	VB
6745	7523	4	up	up	RP
6745	7523	5	.	.	.
6745	7524	1	Dish	Dish	NNP
6745	7524	2	,	,	,
6745	7524	3	and	and	CC
6745	7524	4	serve	serve	VB
6745	7524	5	.	.	.
6745	7525	1	Chicken	Chicken	NNP
6745	7525	2	Livers	Livers	NNPS
6745	7525	3	,	,	,
6745	7525	4	Sauté	Sauté	NNP
6745	7525	5	.	.	.
6745	7526	1	Wash	wash	VB
6745	7526	2	and	and	CC
6745	7526	3	wipe	wipe	VB
6745	7526	4	six	six	CD
6745	7526	5	livers	liver	NNS
6745	7526	6	.	.	.
6745	7527	1	Put	put	VB
6745	7527	2	two	two	CD
6745	7527	3	table	table	NN
6745	7527	4	-	-	HYPH
6745	7527	5	spoonfuls	spoonful	NNS
6745	7527	6	of	of	IN
6745	7527	7	butter	butter	NN
6745	7527	8	in	in	IN
6745	7527	9	the	the	DT
6745	7527	10	frying	frying	NN
6745	7527	11	-	-	HYPH
6745	7527	12	pan	pan	NN
6745	7527	13	,	,	,
6745	7527	14	and	and	CC
6745	7527	15	when	when	WRB
6745	7527	16	hot	hot	JJ
6745	7527	17	,	,	,
6745	7527	18	add	add	VB
6745	7527	19	a	a	DT
6745	7527	20	large	large	JJ
6745	7527	21	slice	slice	NN
6745	7527	22	of	of	IN
6745	7527	23	onion	onion	NN
6745	7527	24	,	,	,
6745	7527	25	which	which	WDT
6745	7527	26	cook	cook	VBP
6745	7527	27	slowly	slowly	RB
6745	7527	28	ten	ten	CD
6745	7527	29	minutes	minute	NNS
6745	7527	30	,	,	,
6745	7527	31	and	and	CC
6745	7527	32	then	then	RB
6745	7527	33	take	take	VB
6745	7527	34	out	out	RP
6745	7527	35	.	.	.
6745	7528	1	Dredge	dredge	VB
6745	7528	2	the	the	DT
6745	7528	3	livers	liver	NNS
6745	7528	4	with	with	IN
6745	7528	5	salt	salt	NN
6745	7528	6	,	,	,
6745	7528	7	pepper	pepper	NN
6745	7528	8	and	and	CC
6745	7528	9	flour	flour	NN
6745	7528	10	,	,	,
6745	7528	11	and	and	CC
6745	7528	12	fry	fry	VB
6745	7528	13	for	for	IN
6745	7528	14	ten	ten	CD
6745	7528	15	minutes	minute	NNS
6745	7528	16	in	in	IN
6745	7528	17	the	the	DT
6745	7528	18	butter	butter	NN
6745	7528	19	;	;	:
6745	7528	20	add	add	VB
6745	7528	21	one	one	CD
6745	7528	22	teaspoonful	teaspoonful	NN
6745	7528	23	of	of	IN
6745	7528	24	flour	flour	NN
6745	7528	25	,	,	,
6745	7528	26	and	and	CC
6745	7528	27	cook	cook	VB
6745	7528	28	a	a	DT
6745	7528	29	minute	minute	NN
6745	7528	30	longer	long	RBR
6745	7528	31	.	.	.
6745	7529	1	Pour	pour	VB
6745	7529	2	in	in	IN
6745	7529	3	half	half	PDT
6745	7529	4	a	a	DT
6745	7529	5	cupful	cupful	NN
6745	7529	6	of	of	IN
6745	7529	7	stock	stock	NN
6745	7529	8	,	,	,
6745	7529	9	one	one	CD
6745	7529	10	tea	tea	NN
6745	7529	11	-	-	HYPH
6745	7529	12	spoonful	spoonful	JJ
6745	7529	13	of	of	IN
6745	7529	14	lemon	lemon	NN
6745	7529	15	juice	juice	NN
6745	7529	16	,	,	,
6745	7529	17	one	one	CD
6745	7529	18	of	of	IN
6745	7529	19	vinegar	vinegar	NN
6745	7529	20	and	and	CC
6745	7529	21	one-	one-	NN
6745	7529	22	fourth	fourth	JJ
6745	7529	23	of	of	IN
6745	7529	24	a	a	DT
6745	7529	25	spoonful	spoonful	NN
6745	7529	26	of	of	IN
6745	7529	27	sugar	sugar	NN
6745	7529	28	,	,	,
6745	7529	29	and	and	CC
6745	7529	30	boil	boil	VB
6745	7529	31	up	up	RP
6745	7529	32	once	once	RB
6745	7529	33	.	.	.
6745	7530	1	Serve	serve	VB
6745	7530	2	with	with	IN
6745	7530	3	a	a	DT
6745	7530	4	garnish	garnish	NN
6745	7530	5	of	of	IN
6745	7530	6	toasted	toast	VBN
6745	7530	7	bread	bread	NN
6745	7530	8	.	.	.
6745	7531	1	Chicken	Chicken	NNP
6745	7531	2	Livers	Livers	NNPS
6745	7531	3	and	and	CC
6745	7531	4	Bacon	Bacon	NNP
6745	7531	5	.	.	.
6745	7532	1	Cut	cut	VB
6745	7532	2	the	the	DT
6745	7532	3	livers	liver	NNS
6745	7532	4	in	in	IN
6745	7532	5	pieces	piece	NNS
6745	7532	6	the	the	DT
6745	7532	7	size	size	NN
6745	7532	8	of	of	IN
6745	7532	9	a	a	DT
6745	7532	10	half	half	NN
6745	7532	11	dollar	dollar	NN
6745	7532	12	,	,	,
6745	7532	13	and	and	CC
6745	7532	14	have	have	VBP
6745	7532	15	thin	thin	JJ
6745	7532	16	slices	slice	NNS
6745	7532	17	of	of	IN
6745	7532	18	bacon	bacon	NN
6745	7532	19	of	of	IN
6745	7532	20	the	the	DT
6745	7532	21	same	same	JJ
6745	7532	22	size	size	NN
6745	7532	23	.	.	.
6745	7533	1	Nearly	nearly	RB
6745	7533	2	fill	fill	VB
6745	7533	3	a	a	DT
6745	7533	4	small	small	JJ
6745	7533	5	wire	wire	NN
6745	7533	6	skewer	skewer	NN
6745	7533	7	with	with	IN
6745	7533	8	these	these	DT
6745	7533	9	,	,	,
6745	7533	10	alternating	alternate	VBG
6745	7533	11	.	.	.
6745	7534	1	Place	place	NN
6745	7534	2	in	in	IN
6745	7534	3	the	the	DT
6745	7534	4	frying	frying	NN
6745	7534	5	basket	basket	NN
6745	7534	6	and	and	CC
6745	7534	7	plunge	plunge	VB
6745	7534	8	into	into	IN
6745	7534	9	boiling	boil	VBG
6745	7534	10	fat	fat	NN
6745	7534	11	for	for	IN
6745	7534	12	about	about	RB
6745	7534	13	one	one	CD
6745	7534	14	minute	minute	NN
6745	7534	15	.	.	.
6745	7535	1	Serve	serve	VB
6745	7535	2	on	on	IN
6745	7535	3	the	the	DT
6745	7535	4	skewers	skewer	NNS
6745	7535	5	,	,	,
6745	7535	6	or	or	CC
6745	7535	7	on	on	IN
6745	7535	8	toast	toast	NN
6745	7535	9	,	,	,
6745	7535	10	with	with	IN
6745	7535	11	thin	thin	JJ
6745	7535	12	slices	slice	NNS
6745	7535	13	of	of	IN
6745	7535	14	lemon	lemon	NN
6745	7535	15	for	for	IN
6745	7535	16	a	a	DT
6745	7535	17	garnish	garnish	NN
6745	7535	18	.	.	.
6745	7536	1	Or	or	CC
6745	7536	2	,	,	,
6745	7536	3	the	the	DT
6745	7536	4	skewers	skewer	NNS
6745	7536	5	can	can	MD
6745	7536	6	be	be	VB
6745	7536	7	rested	rest	VBN
6745	7536	8	on	on	IN
6745	7536	9	the	the	DT
6745	7536	10	sides	side	NNS
6745	7536	11	of	of	IN
6745	7536	12	a	a	DT
6745	7536	13	narrow	narrow	JJ
6745	7536	14	baking	baking	NN
6745	7536	15	pan	pan	NN
6745	7536	16	and	and	CC
6745	7536	17	placed	place	VBN
6745	7536	18	in	in	IN
6745	7536	19	a	a	DT
6745	7536	20	hot	hot	JJ
6745	7536	21	oven	oven	NN
6745	7536	22	for	for	IN
6745	7536	23	five	five	CD
6745	7536	24	minutes	minute	NNS
6745	7536	25	.	.	.
6745	7537	1	Serve	serve	VB
6745	7537	2	as	as	IN
6745	7537	3	before	before	RB
6745	7537	4	.	.	.
6745	7538	1	The	the	DT
6745	7538	2	livers	liver	NNS
6745	7538	3	of	of	IN
6745	7538	4	all	all	DT
6745	7538	5	other	other	JJ
6745	7538	6	kinds	kind	NNS
6745	7538	7	of	of	IN
6745	7538	8	poultry	poultry	NN
6745	7538	9	can	can	MD
6745	7538	10	be	be	VB
6745	7538	11	cooked	cook	VBN
6745	7538	12	the	the	DT
6745	7538	13	same	same	JJ
6745	7538	14	as	as	IN
6745	7538	15	chicken	chicken	NN
6745	7538	16	.	.	.
6745	7539	1	Chicken	Chicken	NNP
6745	7539	2	Livers	Livers	NNPS
6745	7539	3	in	in	IN
6745	7539	4	Papillotes	Papillotes	NNP
6745	7539	5	.	.	.
6745	7540	1	Wash	wash	VB
6745	7540	2	the	the	DT
6745	7540	3	livers	liver	NNS
6745	7540	4	and	and	CC
6745	7540	5	drop	drop	VB
6745	7540	6	them	-PRON-	PRP
6745	7540	7	into	into	IN
6745	7540	8	boiling	boil	VBG
6745	7540	9	water	water	NN
6745	7540	10	for	for	IN
6745	7540	11	one	one	CD
6745	7540	12	minute	minute	NN
6745	7540	13	.	.	.
6745	7541	1	Take	take	VB
6745	7541	2	them	-PRON-	PRP
6745	7541	3	up	up	RP
6745	7541	4	;	;	:
6745	7541	5	and	and	CC
6745	7541	6	when	when	WRB
6745	7541	7	drained	drain	VBN
6745	7541	8	,	,	,
6745	7541	9	split	split	VB
6745	7541	10	them	-PRON-	PRP
6745	7541	11	.	.	.
6745	7542	1	For	for	IN
6745	7542	2	eight	eight	CD
6745	7542	3	livers	liver	NNS
6745	7542	4	put	put	VBD
6745	7542	5	two	two	CD
6745	7542	6	table-	table-	NN
6745	7542	7	spoonfuls	spoonful	NNS
6745	7542	8	of	of	IN
6745	7542	9	butter	butter	NN
6745	7542	10	in	in	IN
6745	7542	11	the	the	DT
6745	7542	12	frying	frying	NN
6745	7542	13	-	-	HYPH
6745	7542	14	pan	pan	NN
6745	7542	15	,	,	,
6745	7542	16	and	and	CC
6745	7542	17	when	when	WRB
6745	7542	18	hot	hot	JJ
6745	7542	19	,	,	,
6745	7542	20	add	add	VB
6745	7542	21	one	one	CD
6745	7542	22	table-	table-	NN
6745	7542	23	spoonful	spoonful	JJ
6745	7542	24	of	of	IN
6745	7542	25	flour	flour	NN
6745	7542	26	.	.	.
6745	7543	1	Stir	stir	VB
6745	7543	2	until	until	IN
6745	7543	3	smooth	smooth	JJ
6745	7543	4	;	;	:
6745	7543	5	then	then	RB
6745	7543	6	gradually	gradually	RB
6745	7543	7	add	add	VB
6745	7543	8	half	half	PDT
6745	7543	9	a	a	DT
6745	7543	10	cupful	cupful	NN
6745	7543	11	of	of	IN
6745	7543	12	cold	cold	JJ
6745	7543	13	water	water	NN
6745	7543	14	.	.	.
6745	7544	1	Stir	stir	VB
6745	7544	2	into	into	IN
6745	7544	3	this	this	DT
6745	7544	4	two	two	CD
6745	7544	5	spoonfuls	spoonful	NNS
6745	7544	6	of	of	IN
6745	7544	7	glaze	glaze	NN
6745	7544	8	,	,	,
6745	7544	9	if	if	IN
6745	7544	10	you	-PRON-	PRP
6745	7544	11	have	have	VBP
6745	7544	12	it	-PRON-	PRP
6745	7544	13	.	.	.
6745	7545	1	Season	season	NN
6745	7545	2	with	with	IN
6745	7545	3	pepper	pepper	NN
6745	7545	4	and	and	CC
6745	7545	5	salt	salt	NN
6745	7545	6	,	,	,
6745	7545	7	and	and	CC
6745	7545	8	stir	stir	VB
6745	7545	9	into	into	IN
6745	7545	10	the	the	DT
6745	7545	11	sauce	sauce	NN
6745	7545	12	half	half	PDT
6745	7545	13	a	a	DT
6745	7545	14	cupful	cupful	NN
6745	7545	15	of	of	IN
6745	7545	16	finely	finely	RB
6745	7545	17	-	-	HYPH
6745	7545	18	chopped	chop	VBN
6745	7545	19	ham	ham	NN
6745	7545	20	.	.	.
6745	7546	1	Spread	spread	VB
6745	7546	2	this	this	DT
6745	7546	3	mixture	mixture	NN
6745	7546	4	on	on	IN
6745	7546	5	the	the	DT
6745	7546	6	livers	liver	NNS
6745	7546	7	,	,	,
6745	7546	8	place	place	VB
6745	7546	9	them	-PRON-	PRP
6745	7546	10	in	in	IN
6745	7546	11	_	_	NNP
6745	7546	12	papillotes	papillotes	NNP
6745	7546	13	_	_	NNP
6745	7546	14	the	the	DT
6745	7546	15	same	same	JJ
6745	7546	16	as	as	IN
6745	7546	17	cutlets	cutlet	NNS
6745	7546	18	,	,	,
6745	7546	19	lay	lie	VBD
6745	7546	20	them	-PRON-	PRP
6745	7546	21	in	in	IN
6745	7546	22	a	a	DT
6745	7546	23	pan	pan	NN
6745	7546	24	,	,	,
6745	7546	25	and	and	CC
6745	7546	26	put	put	VBD
6745	7546	27	in	in	RP
6745	7546	28	a	a	DT
6745	7546	29	slow	slow	JJ
6745	7546	30	oven	oven	NN
6745	7546	31	for	for	IN
6745	7546	32	fifteen	fifteen	CD
6745	7546	33	minutes	minute	NNS
6745	7546	34	.	.	.
6745	7547	1	Have	have	VBP
6745	7547	2	little	little	JJ
6745	7547	3	squares	square	NNS
6745	7547	4	of	of	IN
6745	7547	5	toast	toast	NN
6745	7547	6	or	or	CC
6745	7547	7	of	of	IN
6745	7547	8	fried	fried	JJ
6745	7547	9	brown	brown	JJ
6745	7547	10	bread	bread	NN
6745	7547	11	.	.	.
6745	7548	1	Heap	heap	VB
6745	7548	2	these	these	DT
6745	7548	3	in	in	IN
6745	7548	4	the	the	DT
6745	7548	5	centre	centre	NN
6745	7548	6	of	of	IN
6745	7548	7	a	a	DT
6745	7548	8	hot	hot	JJ
6745	7548	9	dish	dish	NN
6745	7548	10	,	,	,
6745	7548	11	and	and	CC
6745	7548	12	arrange	arrange	VB
6745	7548	13	the	the	DT
6745	7548	14	livers	liver	NNS
6745	7548	15	around	around	IN
6745	7548	16	them	-PRON-	PRP
6745	7548	17	.	.	.
6745	7549	1	Serve	serve	VB
6745	7549	2	very	very	RB
6745	7549	3	hot	hot	JJ
6745	7549	4	.	.	.
6745	7550	1	Stewed	Stewed	NNP
6745	7550	2	Kidneys	Kidneys	NNP
6745	7550	3	.	.	.
6745	7551	1	Cut	cut	VB
6745	7551	2	the	the	DT
6745	7551	3	kidneys	kidney	NNS
6745	7551	4	in	in	IN
6745	7551	5	thin	thin	JJ
6745	7551	6	round	round	JJ
6745	7551	7	slices	slice	NNS
6745	7551	8	.	.	.
6745	7552	1	Cover	cover	VB
6745	7552	2	them	-PRON-	PRP
6745	7552	3	with	with	IN
6745	7552	4	cold	cold	JJ
6745	7552	5	water	water	NN
6745	7552	6	and	and	CC
6745	7552	7	let	let	VB
6745	7552	8	them	-PRON-	PRP
6745	7552	9	stand	stand	VB
6745	7552	10	half	half	PDT
6745	7552	11	an	an	DT
6745	7552	12	hour	hour	NN
6745	7552	13	;	;	:
6745	7552	14	then	then	RB
6745	7552	15	wash	wash	VB
6745	7552	16	them	-PRON-	PRP
6745	7552	17	clean	clean	JJ
6745	7552	18	,	,	,
6745	7552	19	and	and	CC
6745	7552	20	put	put	VBD
6745	7552	21	them	-PRON-	PRP
6745	7552	22	in	in	IN
6745	7552	23	a	a	DT
6745	7552	24	stew	stew	NN
6745	7552	25	-	-	HYPH
6745	7552	26	pan	pan	NN
6745	7552	27	with	with	IN
6745	7552	28	one	one	CD
6745	7552	29	quart	quart	NN
6745	7552	30	of	of	IN
6745	7552	31	water	water	NN
6745	7552	32	or	or	CC
6745	7552	33	stock	stock	NN
6745	7552	34	,	,	,
6745	7552	35	a	a	DT
6745	7552	36	clove	clove	NN
6745	7552	37	,	,	,
6745	7552	38	two	two	CD
6745	7552	39	table-	table-	NN
6745	7552	40	spoonfuls	spoonful	NNS
6745	7552	41	of	of	IN
6745	7552	42	onion	onion	NN
6745	7552	43	juice	juice	NN
6745	7552	44	,	,	,
6745	7552	45	and	and	CC
6745	7552	46	salt	salt	NN
6745	7552	47	and	and	CC
6745	7552	48	pepper	pepper	NN
6745	7552	49	.	.	.
6745	7553	1	Simmer	simmer	NN
6745	7553	2	two	two	CD
6745	7553	3	hours	hour	NNS
6745	7553	4	.	.	.
6745	7554	1	Put	put	VB
6745	7554	2	one	one	CD
6745	7554	3	table	table	NN
6745	7554	4	-	-	HYPH
6745	7554	5	spoonful	spoonful	JJ
6745	7554	6	of	of	IN
6745	7554	7	butter	butter	NN
6745	7554	8	in	in	IN
6745	7554	9	the	the	DT
6745	7554	10	frying	frying	NN
6745	7554	11	-	-	HYPH
6745	7554	12	pan	pan	NN
6745	7554	13	,	,	,
6745	7554	14	and	and	CC
6745	7554	15	when	when	WRB
6745	7554	16	hot	hot	JJ
6745	7554	17	,	,	,
6745	7554	18	add	add	VB
6745	7554	19	one	one	CD
6745	7554	20	of	of	IN
6745	7554	21	flour	flour	NN
6745	7554	22	.	.	.
6745	7555	1	Stir	stir	VB
6745	7555	2	until	until	IN
6745	7555	3	it	-PRON-	PRP
6745	7555	4	is	be	VBZ
6745	7555	5	brown	brown	JJ
6745	7555	6	and	and	CC
6745	7555	7	smooth	smooth	JJ
6745	7555	8	,	,	,
6745	7555	9	and	and	CC
6745	7555	10	add	add	VB
6745	7555	11	to	to	IN
6745	7555	12	the	the	DT
6745	7555	13	kidneys	kidney	NNS
6745	7555	14	.	.	.
6745	7556	1	Put	put	VB
6745	7556	2	a	a	DT
6745	7556	3	small	small	JJ
6745	7556	4	bouquet	bouquet	NN
6745	7556	5	of	of	IN
6745	7556	6	sweet	sweet	JJ
6745	7556	7	herbs	herb	NNS
6745	7556	8	in	in	IN
6745	7556	9	the	the	DT
6745	7556	10	stew	stew	NNP
6745	7556	11	-	-	HYPH
6745	7556	12	pan	pan	NN
6745	7556	13	,	,	,
6745	7556	14	and	and	CC
6745	7556	15	simmer	simmer	VB
6745	7556	16	half	half	PDT
6745	7556	17	an	an	DT
6745	7556	18	hour	hour	NN
6745	7556	19	longer	long	RBR
6745	7556	20	.	.	.
6745	7557	1	Taste	taste	NN
6745	7557	2	to	to	TO
6745	7557	3	see	see	VB
6745	7557	4	if	if	IN
6745	7557	5	seasoned	season	VBN
6745	7557	6	enough	enough	RB
6745	7557	7	;	;	,
6745	7557	8	if	if	IN
6745	7557	9	not	not	RB
6745	7557	10	,	,	,
6745	7557	11	add	add	VB
6745	7557	12	more	more	JJR
6745	7557	13	salt	salt	NN
6745	7557	14	and	and	CC
6745	7557	15	pepper	pepper	NN
6745	7557	16	,	,	,
6745	7557	17	and	and	CC
6745	7557	18	,	,	,
6745	7557	19	if	if	IN
6745	7557	20	you	-PRON-	PRP
6745	7557	21	like	like	VBP
6745	7557	22	,	,	,
6745	7557	23	one	one	CD
6745	7557	24	table	table	NN
6745	7557	25	-	-	HYPH
6745	7557	26	spoonful	spoonful	JJ
6745	7557	27	of	of	IN
6745	7557	28	lemon	lemon	NN
6745	7557	29	juice	juice	NN
6745	7557	30	.	.	.
6745	7558	1	Take	take	VB
6745	7558	2	out	out	RP
6745	7558	3	the	the	DT
6745	7558	4	bouquet	bouquet	NN
6745	7558	5	,	,	,
6745	7558	6	and	and	CC
6745	7558	7	serve	serve	VB
6745	7558	8	.	.	.
6745	7559	1	This	this	DT
6745	7559	2	dish	dish	NN
6745	7559	3	can	can	MD
6745	7559	4	be	be	VB
6745	7559	5	prepared	prepare	VBN
6745	7559	6	any	any	DT
6745	7559	7	time	time	NN
6745	7559	8	in	in	IN
6745	7559	9	the	the	DT
6745	7559	10	day	day	NN
6745	7559	11	,	,	,
6745	7559	12	as	as	IN
6745	7559	13	it	-PRON-	PRP
6745	7559	14	is	be	VBZ
6745	7559	15	quite	quite	RB
6745	7559	16	as	as	RB
6745	7559	17	good	good	JJ
6745	7559	18	warmed	warm	VBN
6745	7559	19	over	over	RP
6745	7559	20	as	as	IN
6745	7559	21	when	when	WRB
6745	7559	22	first	first	RB
6745	7559	23	prepared	prepare	VBD
6745	7559	24	.	.	.
6745	7560	1	Kidneys	Kidneys	NNP
6745	7560	2	,	,	,
6745	7560	3	Sauté	Sauté	NNP
6745	7560	4	.	.	.
6745	7561	1	Skin	skin	NN
6745	7561	2	,	,	,
6745	7561	3	wash	wash	NN
6745	7561	4	and	and	CC
6745	7561	5	wipe	wipe	VB
6745	7561	6	the	the	DT
6745	7561	7	kidneys	kidney	NNS
6745	7561	8	,	,	,
6745	7561	9	cut	cut	VBN
6745	7561	10	in	in	IN
6745	7561	11	thin	thin	JJ
6745	7561	12	,	,	,
6745	7561	13	round	round	JJ
6745	7561	14	slices	slice	NNS
6745	7561	15	,	,	,
6745	7561	16	and	and	CC
6745	7561	17	season	season	NN
6745	7561	18	with	with	IN
6745	7561	19	salt	salt	NN
6745	7561	20	and	and	CC
6745	7561	21	pepper	pepper	NN
6745	7561	22	.	.	.
6745	7562	1	Put	put	VB
6745	7562	2	one	one	CD
6745	7562	3	table	table	NN
6745	7562	4	-	-	HYPH
6745	7562	5	spoonful	spoonful	JJ
6745	7562	6	of	of	IN
6745	7562	7	butter	butter	NN
6745	7562	8	and	and	CC
6745	7562	9	half	half	PDT
6745	7562	10	a	a	DT
6745	7562	11	table	table	NN
6745	7562	12	-	-	HYPH
6745	7562	13	spoonful	spoonful	JJ
6745	7562	14	of	of	IN
6745	7562	15	flour	flour	NN
6745	7562	16	in	in	IN
6745	7562	17	the	the	DT
6745	7562	18	frying	frying	NN
6745	7562	19	-	-	HYPH
6745	7562	20	pan	pan	NN
6745	7562	21	,	,	,
6745	7562	22	and	and	CC
6745	7562	23	when	when	WRB
6745	7562	24	hot	hot	JJ
6745	7562	25	,	,	,
6745	7562	26	put	put	VBN
6745	7562	27	in	in	IN
6745	7562	28	the	the	DT
6745	7562	29	kidneys	kidney	NNS
6745	7562	30	.	.	.
6745	7563	1	Stir	stir	VB
6745	7563	2	two	two	CD
6745	7563	3	minutes	minute	NNS
6745	7563	4	,	,	,
6745	7563	5	then	then	RB
6745	7563	6	add	add	VB
6745	7563	7	half	half	PDT
6745	7563	8	a	a	DT
6745	7563	9	cupful	cupful	NN
6745	7563	10	of	of	IN
6745	7563	11	stock	stock	NN
6745	7563	12	or	or	CC
6745	7563	13	water	water	NN
6745	7563	14	.	.	.
6745	7564	1	When	when	WRB
6745	7564	2	the	the	DT
6745	7564	3	dish	dish	NN
6745	7564	4	boils	boil	VBZ
6745	7564	5	up	up	RP
6745	7564	6	,	,	,
6745	7564	7	add	add	VB
6745	7564	8	half	half	PDT
6745	7564	9	a	a	DT
6745	7564	10	table	table	NN
6745	7564	11	-	-	HYPH
6745	7564	12	spoonful	spoonful	JJ
6745	7564	13	of	of	IN
6745	7564	14	lemon	lemon	NN
6745	7564	15	juice	juice	NN
6745	7564	16	.	.	.
6745	7565	1	Serve	serve	VB
6745	7565	2	with	with	IN
6745	7565	3	a	a	DT
6745	7565	4	garnish	garnish	NN
6745	7565	5	of	of	IN
6745	7565	6	points	point	NNS
6745	7565	7	of	of	IN
6745	7565	8	toast	toast	NN
6745	7565	9	.	.	.
6745	7566	1	Broiled	broil	VBN
6745	7566	2	Kidneys	Kidneys	NNP
6745	7566	3	.	.	.
6745	7567	1	Skin	skin	NN
6745	7567	2	,	,	,
6745	7567	3	wash	wash	NN
6745	7567	4	,	,	,
6745	7567	5	wipe	wipe	NN
6745	7567	6	and	and	CC
6745	7567	7	split	split	VB
6745	7567	8	sheep	sheep	NN
6745	7567	9	's	's	POS
6745	7567	10	or	or	CC
6745	7567	11	lambs	lamb	NNS
6745	7567	12	'	'	POS
6745	7567	13	kidneys	kidney	NNS
6745	7567	14	.	.	.
6745	7568	1	Run	run	VB
6745	7568	2	a	a	DT
6745	7568	3	small	small	JJ
6745	7568	4	skewer	skewer	NN
6745	7568	5	through	through	IN
6745	7568	6	each	each	DT
6745	7568	7	,	,	,
6745	7568	8	to	to	TO
6745	7568	9	keep	keep	VB
6745	7568	10	it	-PRON-	PRP
6745	7568	11	open	open	JJ
6745	7568	12	.	.	.
6745	7569	1	Season	season	NN
6745	7569	2	with	with	IN
6745	7569	3	salt	salt	NN
6745	7569	4	and	and	CC
6745	7569	5	pepper	pepper	NN
6745	7569	6	,	,	,
6745	7569	7	dip	dip	NN
6745	7569	8	in	in	IN
6745	7569	9	melted	melted	JJ
6745	7569	10	butter	butter	NN
6745	7569	11	and	and	CC
6745	7569	12	in	in	IN
6745	7569	13	flour	flour	NN
6745	7569	14	,	,	,
6745	7569	15	place	place	NN
6745	7569	16	in	in	IN
6745	7569	17	the	the	DT
6745	7569	18	double	double	JJ
6745	7569	19	broiler	broiler	NN
6745	7569	20	and	and	CC
6745	7569	21	cook	cook	VB
6745	7569	22	six	six	CD
6745	7569	23	minutes	minute	NNS
6745	7569	24	over	over	IN
6745	7569	25	a	a	DT
6745	7569	26	bright	bright	JJ
6745	7569	27	fire	fire	NN
6745	7569	28	.	.	.
6745	7570	1	Serve	serve	VB
6745	7570	2	on	on	IN
6745	7570	3	a	a	DT
6745	7570	4	hot	hot	JJ
6745	7570	5	dish	dish	NN
6745	7570	6	.	.	.
6745	7571	1	Kidneys	Kidneys	NNP
6745	7571	2	à	à	NNP
6745	7571	3	la	la	NNP
6745	7571	4	Maître	Maître	NNP
6745	7571	5	d'Hôtel	d'Hôtel	NNP
6745	7571	6	.	.	.
6745	7572	1	Split	split	NN
6745	7572	2	and	and	CC
6745	7572	3	cut	cut	VBN
6745	7572	4	in	in	IN
6745	7572	5	two	two	CD
6745	7572	6	,	,	,
6745	7572	7	lengthwise	lengthwise	RB
6745	7572	8	,	,	,
6745	7572	9	lambs	lamb	NNS
6745	7572	10	'	'	POS
6745	7572	11	or	or	CC
6745	7572	12	sheep	sheep	NNS
6745	7572	13	's	's	POS
6745	7572	14	kidneys	kidney	NNS
6745	7572	15	.	.	.
6745	7573	1	Wash	wash	VB
6745	7573	2	and	and	CC
6745	7573	3	wipe	wipe	VB
6745	7573	4	them	-PRON-	PRP
6745	7573	5	.	.	.
6745	7574	1	Season	season	NN
6745	7574	2	with	with	IN
6745	7574	3	salt	salt	NN
6745	7574	4	and	and	CC
6745	7574	5	pepper	pepper	NN
6745	7574	6	,	,	,
6745	7574	7	and	and	CC
6745	7574	8	dip	dip	NN
6745	7574	9	in	in	IN
6745	7574	10	melted	melted	JJ
6745	7574	11	butter	butter	NN
6745	7574	12	and	and	CC
6745	7574	13	fine	fine	JJ
6745	7574	14	bread	bread	NN
6745	7574	15	crumbs	crumb	VBZ
6745	7574	16	.	.	.
6745	7575	1	Run	run	VB
6745	7575	2	a	a	DT
6745	7575	3	small	small	JJ
6745	7575	4	skewer	skewer	NN
6745	7575	5	through	through	IN
6745	7575	6	each	each	DT
6745	7575	7	,	,	,
6745	7575	8	to	to	TO
6745	7575	9	keep	keep	VB
6745	7575	10	it	-PRON-	PRP
6745	7575	11	open	open	JJ
6745	7575	12	.	.	.
6745	7576	1	Put	put	VB
6745	7576	2	them	-PRON-	PRP
6745	7576	3	in	in	IN
6745	7576	4	the	the	DT
6745	7576	5	double	double	JJ
6745	7576	6	broiler	broiler	NN
6745	7576	7	and	and	CC
6745	7576	8	cook	cook	NN
6745	7576	9	about	about	RB
6745	7576	10	six	six	CD
6745	7576	11	minutes	minute	NNS
6745	7576	12	over	over	IN
6745	7576	13	a	a	DT
6745	7576	14	bright	bright	JJ
6745	7576	15	fire	fire	NN
6745	7576	16	.	.	.
6745	7577	1	Serve	serve	VB
6745	7577	2	on	on	IN
6745	7577	3	a	a	DT
6745	7577	4	hot	hot	JJ
6745	7577	5	dish	dish	NN
6745	7577	6	with	with	IN
6745	7577	7	_	_	NNP
6745	7577	8	maître	maître	NNP
6745	7577	9	d'hôtel	d'hôtel	NNP
6745	7577	10	_	_	NNP
6745	7577	11	butter	butter	NN
6745	7577	12	.	.	.
6745	7578	1	Ham	ham	NN
6745	7578	2	and	and	CC
6745	7578	3	Eggs	Eggs	NNP
6745	7578	4	on	on	IN
6745	7578	5	Toast	Toast	NNP
6745	7578	6	.	.	.
6745	7579	1	Chop	chop	VB
6745	7579	2	fine	fine	RB
6745	7579	3	the	the	DT
6745	7579	4	trimmings	trimming	NNS
6745	7579	5	from	from	IN
6745	7579	6	cold	cold	JJ
6745	7579	7	boiled	boil	VBN
6745	7579	8	or	or	CC
6745	7579	9	roasted	roast	VBN
6745	7579	10	ham	ham	NN
6745	7579	11	.	.	.
6745	7580	1	Toast	toast	NN
6745	7580	2	and	and	CC
6745	7580	3	butter	butter	NN
6745	7580	4	slices	slice	NNS
6745	7580	5	of	of	IN
6745	7580	6	stale	stale	JJ
6745	7580	7	bread	bread	NN
6745	7580	8	.	.	.
6745	7581	1	Spread	spread	VB
6745	7581	2	the	the	DT
6745	7581	3	ham	ham	NN
6745	7581	4	on	on	IN
6745	7581	5	these	these	DT
6745	7581	6	,	,	,
6745	7581	7	and	and	CC
6745	7581	8	place	place	NN
6745	7581	9	in	in	IN
6745	7581	10	the	the	DT
6745	7581	11	oven	oven	NN
6745	7581	12	for	for	IN
6745	7581	13	about	about	RB
6745	7581	14	three	three	CD
6745	7581	15	minutes	minute	NNS
6745	7581	16	.	.	.
6745	7582	1	Beat	beat	VB
6745	7582	2	six	six	CD
6745	7582	3	eggs	egg	NNS
6745	7582	4	with	with	IN
6745	7582	5	half	half	PDT
6745	7582	6	a	a	DT
6745	7582	7	cupful	cupful	NN
6745	7582	8	of	of	IN
6745	7582	9	milk	milk	NN
6745	7582	10	,	,	,
6745	7582	11	a	a	DT
6745	7582	12	little	little	JJ
6745	7582	13	pepper	pepper	NN
6745	7582	14	and	and	CC
6745	7582	15	one	one	CD
6745	7582	16	teaspoonful	teaspoonful	NN
6745	7582	17	of	of	IN
6745	7582	18	salt	salt	NN
6745	7582	19	.	.	.
6745	7583	1	Put	put	VB
6745	7583	2	this	this	DT
6745	7583	3	mixture	mixture	NN
6745	7583	4	in	in	IN
6745	7583	5	a	a	DT
6745	7583	6	sauce	sauce	NN
6745	7583	7	-	-	HYPH
6745	7583	8	pan	pan	NN
6745	7583	9	with	with	IN
6745	7583	10	two	two	CD
6745	7583	11	table	table	NN
6745	7583	12	-	-	HYPH
6745	7583	13	spoonfuls	spoonful	NNS
6745	7583	14	of	of	IN
6745	7583	15	butter	butter	NN
6745	7583	16	,	,	,
6745	7583	17	and	and	CC
6745	7583	18	stir	stir	VB
6745	7583	19	over	over	IN
6745	7583	20	the	the	DT
6745	7583	21	fire	fire	NN
6745	7583	22	until	until	IN
6745	7583	23	it	-PRON-	PRP
6745	7583	24	begins	begin	VBZ
6745	7583	25	to	to	TO
6745	7583	26	thicken	thicken	VB
6745	7583	27	.	.	.
6745	7584	1	Take	take	VB
6745	7584	2	off	off	RP
6745	7584	3	,	,	,
6745	7584	4	and	and	CC
6745	7584	5	beat	beat	VBD
6745	7584	6	for	for	IN
6745	7584	7	a	a	DT
6745	7584	8	moment	moment	NN
6745	7584	9	;	;	:
6745	7584	10	then	then	RB
6745	7584	11	spread	spread	VB
6745	7584	12	on	on	IN
6745	7584	13	the	the	DT
6745	7584	14	ham	ham	NNP
6745	7584	15	and	and	CC
6745	7584	16	toast	toast	NN
6745	7584	17	.	.	.
6745	7585	1	Serve	serve	VB
6745	7585	2	immediately	immediately	RB
6745	7585	3	.	.	.
6745	7586	1	Ham	Ham	NNP
6745	7586	2	Croquettes	Croquettes	NNPS
6745	7586	3	.	.	.
6745	7587	1	One	one	CD
6745	7587	2	cupful	cupful	NN
6745	7587	3	of	of	IN
6745	7587	4	finely	finely	RB
6745	7587	5	-	-	HYPH
6745	7587	6	chopped	chop	VBN
6745	7587	7	cooked	cooked	JJ
6745	7587	8	ham	ham	NN
6745	7587	9	,	,	,
6745	7587	10	one	one	CD
6745	7587	11	of	of	IN
6745	7587	12	bread	bread	NN
6745	7587	13	crumbs	crumb	NNS
6745	7587	14	,	,	,
6745	7587	15	two	two	CD
6745	7587	16	of	of	IN
6745	7587	17	hot	hot	JJ
6745	7587	18	mashed	mashed	JJ
6745	7587	19	potatoes	potato	NNS
6745	7587	20	,	,	,
6745	7587	21	one	one	CD
6745	7587	22	large	large	JJ
6745	7587	23	table	table	NN
6745	7587	24	-	-	HYPH
6745	7587	25	spoonful	spoonful	JJ
6745	7587	26	of	of	IN
6745	7587	27	butter	butter	NN
6745	7587	28	,	,	,
6745	7587	29	three	three	CD
6745	7587	30	eggs	egg	NNS
6745	7587	31	,	,	,
6745	7587	32	a	a	DT
6745	7587	33	speck	speck	NN
6745	7587	34	of	of	IN
6745	7587	35	cayenne	cayenne	NN
6745	7587	36	.	.	.
6745	7588	1	Beat	beat	VB
6745	7588	2	the	the	DT
6745	7588	3	ham	ham	NN
6745	7588	4	,	,	,
6745	7588	5	cayenne	cayenne	NN
6745	7588	6	,	,	,
6745	7588	7	butter	butter	NN
6745	7588	8	,	,	,
6745	7588	9	and	and	CC
6745	7588	10	two	two	CD
6745	7588	11	of	of	IN
6745	7588	12	the	the	DT
6745	7588	13	eggs	egg	NNS
6745	7588	14	into	into	IN
6745	7588	15	the	the	DT
6745	7588	16	potato	potato	NN
6745	7588	17	.	.	.
6745	7589	1	Let	let	VB
6745	7589	2	the	the	DT
6745	7589	3	mixture	mixture	NN
6745	7589	4	cool	cool	VB
6745	7589	5	slightly	slightly	RB
6745	7589	6	,	,	,
6745	7589	7	and	and	CC
6745	7589	8	shape	shape	VB
6745	7589	9	it	-PRON-	PRP
6745	7589	10	like	like	IN
6745	7589	11	croquettes	croquette	NNS
6745	7589	12	.	.	.
6745	7590	1	Roll	roll	VB
6745	7590	2	in	in	IN
6745	7590	3	the	the	DT
6745	7590	4	bread	bread	NN
6745	7590	5	crumbs	crumb	VBZ
6745	7590	6	,	,	,
6745	7590	7	dip	dip	NN
6745	7590	8	in	in	IN
6745	7590	9	beaten	beat	VBN
6745	7590	10	egg	egg	NN
6745	7590	11	and	and	CC
6745	7590	12	again	again	RB
6745	7590	13	in	in	IN
6745	7590	14	crumbs	crumb	NNS
6745	7590	15	,	,	,
6745	7590	16	put	put	VBN
6745	7590	17	in	in	IN
6745	7590	18	the	the	DT
6745	7590	19	frying	frying	JJ
6745	7590	20	-	-	HYPH
6745	7590	21	basket	basket	NN
6745	7590	22	and	and	CC
6745	7590	23	plunge	plunge	VB
6745	7590	24	into	into	IN
6745	7590	25	boiling	boil	VBG
6745	7590	26	fat	fat	NN
6745	7590	27	.	.	.
6745	7591	1	Cook	cook	VB
6745	7591	2	two	two	CD
6745	7591	3	minutes	minute	NNS
6745	7591	4	.	.	.
6745	7592	1	Drain	drain	VB
6745	7592	2	,	,	,
6745	7592	3	and	and	CC
6745	7592	4	serve	serve	VB
6745	7592	5	.	.	.
6745	7593	1	Canapees	canapee	NNS
6745	7593	2	.	.	.
6745	7594	1	After	after	IN
6745	7594	2	cutting	cut	VBG
6745	7594	3	the	the	DT
6745	7594	4	crust	crust	NN
6745	7594	5	from	from	IN
6745	7594	6	a	a	DT
6745	7594	7	loaf	loaf	NN
6745	7594	8	of	of	IN
6745	7594	9	stale	stale	JJ
6745	7594	10	bread	bread	NN
6745	7594	11	,	,	,
6745	7594	12	cut	cut	VBD
6745	7594	13	the	the	DT
6745	7594	14	loaf	loaf	NNS
6745	7594	15	in	in	IN
6745	7594	16	very	very	RB
6745	7594	17	thin	thin	JJ
6745	7594	18	slices	slice	NNS
6745	7594	19	,	,	,
6745	7594	20	and	and	CC
6745	7594	21	toast	toast	NN
6745	7594	22	to	to	IN
6745	7594	23	a	a	DT
6745	7594	24	delicate	delicate	JJ
6745	7594	25	brown	brown	NN
6745	7594	26	.	.	.
6745	7595	1	Butter	butter	NN
6745	7595	2	lightly	lightly	RB
6745	7595	3	,	,	,
6745	7595	4	and	and	CC
6745	7595	5	spread	spread	VBD
6745	7595	6	with	with	IN
6745	7595	7	any	any	DT
6745	7595	8	kind	kind	NN
6745	7595	9	of	of	IN
6745	7595	10	potted	pot	VBN
6745	7595	11	meat	meat	NN
6745	7595	12	or	or	CC
6745	7595	13	fish	fish	NN
6745	7595	14	.	.	.
6745	7596	1	Put	put	VB
6745	7596	2	two	two	CD
6745	7596	3	slices	slice	NNS
6745	7596	4	together	together	RB
6745	7596	5	,	,	,
6745	7596	6	and	and	CC
6745	7596	7	,	,	,
6745	7596	8	with	with	IN
6745	7596	9	a	a	DT
6745	7596	10	sharp	sharp	JJ
6745	7596	11	knife	knife	NN
6745	7596	12	,	,	,
6745	7596	13	cut	cut	VBD
6745	7596	14	them	-PRON-	PRP
6745	7596	15	in	in	IN
6745	7596	16	long	long	JJ
6745	7596	17	strips	strip	NNS
6745	7596	18	.	.	.
6745	7597	1	Arrange	arrange	VB
6745	7597	2	these	these	DT
6745	7597	3	tastefully	tastefully	RB
6745	7597	4	on	on	IN
6745	7597	5	a	a	DT
6745	7597	6	dish	dish	NN
6745	7597	7	and	and	CC
6745	7597	8	serve	serve	VB
6745	7597	9	at	at	IN
6745	7597	10	tea	tea	NN
6745	7597	11	or	or	CC
6745	7597	12	evening	evening	NN
6745	7597	13	parties	party	NNS
6745	7597	14	.	.	.
6745	7598	1	Sardines	sardine	NNS
6745	7598	2	may	may	MD
6745	7598	3	be	be	VB
6745	7598	4	pounded	pound	VBN
6745	7598	5	to	to	IN
6745	7598	6	a	a	DT
6745	7598	7	paste	paste	NN
6745	7598	8	and	and	CC
6745	7598	9	mixed	mix	VBN
6745	7598	10	with	with	IN
6745	7598	11	the	the	DT
6745	7598	12	yolks	yolk	NNS
6745	7598	13	of	of	IN
6745	7598	14	hard	hard	RB
6745	7598	15	-	-	HYPH
6745	7598	16	boiled	boil	VBN
6745	7598	17	eggs	egg	NNS
6745	7598	18	,	,	,
6745	7598	19	also	also	RB
6745	7598	20	pounded	pound	VBD
6745	7598	21	to	to	IN
6745	7598	22	a	a	DT
6745	7598	23	paste	paste	NN
6745	7598	24	,	,	,
6745	7598	25	and	and	CC
6745	7598	26	used	use	VBN
6745	7598	27	instead	instead	RB
6745	7598	28	of	of	IN
6745	7598	29	potted	potted	JJ
6745	7598	30	meats	meat	NNS
6745	7598	31	.	.	.
6745	7599	1	In	in	IN
6745	7599	2	this	this	DT
6745	7599	3	case	case	NN
6745	7599	4	,	,	,
6745	7599	5	the	the	DT
6745	7599	6	slices	slice	NNS
6745	7599	7	of	of	IN
6745	7599	8	bread	bread	NN
6745	7599	9	may	may	MD
6745	7599	10	be	be	VB
6745	7599	11	fried	fry	VBN
6745	7599	12	in	in	IN
6745	7599	13	salad	salad	NN
6745	7599	14	oil	oil	NN
6745	7599	15	.	.	.
6745	7600	1	Welsh	Welsh	NNP
6745	7600	2	Rare	Rare	NNP
6745	7600	3	-	-	HYPH
6745	7600	4	Bit	bit	NN
6745	7600	5	.	.	.
6745	7601	1	Half	half	PDT
6745	7601	2	a	a	DT
6745	7601	3	pound	pound	NN
6745	7601	4	of	of	IN
6745	7601	5	cheese	cheese	NN
6745	7601	6	,	,	,
6745	7601	7	two	two	CD
6745	7601	8	eggs	egg	NNS
6745	7601	9	,	,	,
6745	7601	10	a	a	DT
6745	7601	11	speck	speck	NN
6745	7601	12	of	of	IN
6745	7601	13	cayenne	cayenne	NN
6745	7601	14	,	,	,
6745	7601	15	a	a	DT
6745	7601	16	table	table	NN
6745	7601	17	-	-	HYPH
6745	7601	18	spoonful	spoonful	JJ
6745	7601	19	of	of	IN
6745	7601	20	butter	butter	NN
6745	7601	21	,	,	,
6745	7601	22	one	one	CD
6745	7601	23	teaspoonful	teaspoonful	NN
6745	7601	24	of	of	IN
6745	7601	25	mustard	mustard	NN
6745	7601	26	,	,	,
6745	7601	27	half	half	PDT
6745	7601	28	a	a	DT
6745	7601	29	teaspoonful	teaspoonful	NN
6745	7601	30	of	of	IN
6745	7601	31	salt	salt	NN
6745	7601	32	,	,	,
6745	7601	33	half	half	PDT
6745	7601	34	a	a	DT
6745	7601	35	cupful	cupful	NN
6745	7601	36	of	of	IN
6745	7601	37	cream	cream	NN
6745	7601	38	.	.	.
6745	7602	1	Break	break	VB
6745	7602	2	the	the	DT
6745	7602	3	cheese	cheese	NN
6745	7602	4	in	in	IN
6745	7602	5	small	small	JJ
6745	7602	6	pieces	piece	NNS
6745	7602	7	and	and	CC
6745	7602	8	put	put	VBD
6745	7602	9	it	-PRON-	PRP
6745	7602	10	and	and	CC
6745	7602	11	the	the	DT
6745	7602	12	other	other	JJ
6745	7602	13	ingredients	ingredient	NNS
6745	7602	14	in	in	IN
6745	7602	15	a	a	DT
6745	7602	16	bright	bright	JJ
6745	7602	17	sauce	sauce	NN
6745	7602	18	-	-	HYPH
6745	7602	19	pan	pan	NN
6745	7602	20	,	,	,
6745	7602	21	which	which	WDT
6745	7602	22	put	put	VBD
6745	7602	23	over	over	RP
6745	7602	24	boiling	boiling	NN
6745	7602	25	water	water	NN
6745	7602	26	.	.	.
6745	7603	1	Stir	stir	VB
6745	7603	2	until	until	IN
6745	7603	3	the	the	DT
6745	7603	4	cheese	cheese	NN
6745	7603	5	melts	melt	NNS
6745	7603	6	;	;	:
6745	7603	7	then	then	RB
6745	7603	8	spread	spread	VB
6745	7603	9	the	the	DT
6745	7603	10	mixture	mixture	NN
6745	7603	11	on	on	IN
6745	7603	12	slices	slice	NNS
6745	7603	13	of	of	IN
6745	7603	14	crisp	crisp	JJ
6745	7603	15	toast	toast	NN
6745	7603	16	.	.	.
6745	7604	1	Serve	serve	VB
6745	7604	2	immediately	immediately	RB
6745	7604	3	.	.	.
6745	7605	1	A	a	DT
6745	7605	2	cupful	cupful	NN
6745	7605	3	of	of	IN
6745	7605	4	ale	ale	NN
6745	7605	5	or	or	CC
6745	7605	6	beer	beer	NN
6745	7605	7	can	can	MD
6745	7605	8	be	be	VB
6745	7605	9	used	use	VBN
6745	7605	10	instead	instead	RB
6745	7605	11	of	of	IN
6745	7605	12	the	the	DT
6745	7605	13	cream	cream	NN
6745	7605	14	.	.	.
6745	7606	1	Welsh	Welsh	NNP
6745	7606	2	,	,	,
6745	7606	3	Rare	Rare	NNP
6745	7606	4	-	-	HYPH
6745	7606	5	Bit	Bit	NNP
6745	7606	6	,	,	,
6745	7606	7	No	no	UH
6745	7606	8	.	.	.
6745	7607	1	2	2	LS
6745	7607	2	.	.	.
6745	7608	1	Grate	grate	VB
6745	7608	2	one	one	CD
6745	7608	3	pint	pint	NN
6745	7608	4	of	of	IN
6745	7608	5	cheese	cheese	NN
6745	7608	6	.	.	.
6745	7609	1	Sprinkle	sprinkle	VB
6745	7609	2	on	on	IN
6745	7609	3	it	-PRON-	PRP
6745	7609	4	half	half	PDT
6745	7609	5	a	a	DT
6745	7609	6	teaspoonful	teaspoonful	NN
6745	7609	7	of	of	IN
6745	7609	8	mustard	mustard	NN
6745	7609	9	,	,	,
6745	7609	10	one	one	CD
6745	7609	11	-	-	HYPH
6745	7609	12	fourth	fourth	NN
6745	7609	13	of	of	IN
6745	7609	14	a	a	DT
6745	7609	15	teaspoonful	teaspoonful	NN
6745	7609	16	of	of	IN
6745	7609	17	salt	salt	NN
6745	7609	18	and	and	CC
6745	7609	19	a	a	DT
6745	7609	20	speck	speck	NN
6745	7609	21	of	of	IN
6745	7609	22	cayenne	cayenne	NN
6745	7609	23	.	.	.
6745	7610	1	Heap	heap	VB
6745	7610	2	this	this	DT
6745	7610	3	on	on	IN
6745	7610	4	slices	slice	NNS
6745	7610	5	of	of	IN
6745	7610	6	buttered	butter	VBN
6745	7610	7	toast	toast	NN
6745	7610	8	.	.	.
6745	7611	1	Put	put	VB
6745	7611	2	in	in	IN
6745	7611	3	the	the	DT
6745	7611	4	hot	hot	JJ
6745	7611	5	oven	oven	NN
6745	7611	6	for	for	IN
6745	7611	7	a	a	DT
6745	7611	8	few	few	JJ
6745	7611	9	moments	moment	NNS
6745	7611	10	,	,	,
6745	7611	11	and	and	CC
6745	7611	12	when	when	WRB
6745	7611	13	the	the	DT
6745	7611	14	cheese	cheese	NN
6745	7611	15	begins	begin	VBZ
6745	7611	16	to	to	TO
6745	7611	17	melt	melt	VB
6745	7611	18	,	,	,
6745	7611	19	serve	serve	VB
6745	7611	20	at	at	IN
6745	7611	21	once	once	RB
6745	7611	22	.	.	.
6745	7612	1	Corn	Corn	NNP
6745	7612	2	Pie	Pie	NNP
6745	7612	3	.	.	.
6745	7613	1	Four	four	CD
6745	7613	2	ears	ear	NNS
6745	7613	3	of	of	IN
6745	7613	4	cold	cold	JJ
6745	7613	5	boiled	boil	VBN
6745	7613	6	corn	corn	NN
6745	7613	7	,	,	,
6745	7613	8	two	two	CD
6745	7613	9	eggs	egg	NNS
6745	7613	10	,	,	,
6745	7613	11	one	one	CD
6745	7613	12	table	table	NN
6745	7613	13	-	-	HYPH
6745	7613	14	spoonful	spoonful	JJ
6745	7613	15	of	of	IN
6745	7613	16	butter	butter	NN
6745	7613	17	,	,	,
6745	7613	18	one	one	CD
6745	7613	19	of	of	IN
6745	7613	20	flour	flour	NN
6745	7613	21	,	,	,
6745	7613	22	half	half	PDT
6745	7613	23	a	a	DT
6745	7613	24	cupful	cupful	NN
6745	7613	25	of	of	IN
6745	7613	26	milk	milk	NN
6745	7613	27	,	,	,
6745	7613	28	half	half	PDT
6745	7613	29	a	a	DT
6745	7613	30	teaspoonful	teaspoonful	NN
6745	7613	31	of	of	IN
6745	7613	32	salt	salt	NN
6745	7613	33	,	,	,
6745	7613	34	a	a	DT
6745	7613	35	little	little	JJ
6745	7613	36	pepper	pepper	NN
6745	7613	37	.	.	.
6745	7614	1	Cut	cut	VB
6745	7614	2	the	the	DT
6745	7614	3	corn	corn	NN
6745	7614	4	from	from	IN
6745	7614	5	the	the	DT
6745	7614	6	cobs	cobs	NN
6745	7614	7	.	.	.
6745	7615	1	Mix	mix	VB
6745	7615	2	the	the	DT
6745	7615	3	milk	milk	NN
6745	7615	4	,	,	,
6745	7615	5	gradually	gradually	RB
6745	7615	6	,	,	,
6745	7615	7	with	with	IN
6745	7615	8	the	the	DT
6745	7615	9	flour	flour	NN
6745	7615	10	.	.	.
6745	7616	1	Beat	beat	VB
6745	7616	2	the	the	DT
6745	7616	3	yolks	yolk	NNS
6745	7616	4	and	and	CC
6745	7616	5	whites	white	NNS
6745	7616	6	of	of	IN
6745	7616	7	the	the	DT
6745	7616	8	eggs	egg	NNS
6745	7616	9	separately	separately	RB
6745	7616	10	,	,	,
6745	7616	11	and	and	CC
6745	7616	12	add	add	VB
6745	7616	13	them	-PRON-	PRP
6745	7616	14	and	and	CC
6745	7616	15	the	the	DT
6745	7616	16	other	other	JJ
6745	7616	17	ingredients	ingredient	NNS
6745	7616	18	to	to	IN
6745	7616	19	the	the	DT
6745	7616	20	flour	flour	NN
6745	7616	21	and	and	CC
6745	7616	22	milk	milk	NN
6745	7616	23	.	.	.
6745	7617	1	The	the	DT
6745	7617	2	butter	butter	NN
6745	7617	3	should	should	MD
6745	7617	4	be	be	VB
6745	7617	5	melted	melt	VBN
6745	7617	6	.	.	.
6745	7618	1	Bake	bake	VB
6745	7618	2	twenty	twenty	CD
6745	7618	3	minutes	minute	NNS
6745	7618	4	in	in	IN
6745	7618	5	two	two	CD
6745	7618	6	squash	squash	JJ
6745	7618	7	pie	pie	NN
6745	7618	8	plates	plate	NNS
6745	7618	9	.	.	.
6745	7619	1	This	this	DT
6745	7619	2	is	be	VBZ
6745	7619	3	a	a	DT
6745	7619	4	dish	dish	NN
6745	7619	5	for	for	IN
6745	7619	6	breakfast	breakfast	NN
6745	7619	7	.	.	.
6745	7620	1	Hominy	Hominy	NNP
6745	7620	2	.	.	.
6745	7621	1	Wash	wash	VB
6745	7621	2	a	a	DT
6745	7621	3	cupful	cupful	NN
6745	7621	4	of	of	IN
6745	7621	5	hominy	hominy	JJ
6745	7621	6	in	in	IN
6745	7621	7	two	two	CD
6745	7621	8	waters	water	NNS
6745	7621	9	;	;	:
6745	7621	10	then	then	RB
6745	7621	11	stir	stir	VB
6745	7621	12	it	-PRON-	PRP
6745	7621	13	into	into	IN
6745	7621	14	one	one	CD
6745	7621	15	quart	quart	NN
6745	7621	16	of	of	IN
6745	7621	17	boiling	boiling	NN
6745	7621	18	water	water	NN
6745	7621	19	,	,	,
6745	7621	20	with	with	IN
6745	7621	21	a	a	DT
6745	7621	22	teaspoonful	teaspoonful	NN
6745	7621	23	of	of	IN
6745	7621	24	salt	salt	NN
6745	7621	25	,	,	,
6745	7621	26	and	and	CC
6745	7621	27	boil	boil	VB
6745	7621	28	from	from	IN
6745	7621	29	thirty	thirty	CD
6745	7621	30	to	to	IN
6745	7621	31	sixty	sixty	CD
6745	7621	32	minutes	minute	NNS
6745	7621	33	.	.	.
6745	7622	1	The	the	DT
6745	7622	2	latter	latter	JJ
6745	7622	3	time	time	NN
6745	7622	4	is	be	VBZ
6745	7622	5	the	the	DT
6745	7622	6	better	well	JJR
6745	7622	7	.	.	.
6745	7623	1	Be	be	VB
6745	7623	2	careful	careful	JJ
6745	7623	3	that	that	IN
6745	7623	4	the	the	DT
6745	7623	5	hominy	hominy	NNP
6745	7623	6	does	do	VBZ
6745	7623	7	not	not	RB
6745	7623	8	burn	burn	VB
6745	7623	9	.	.	.
6745	7624	1	It	-PRON-	PRP
6745	7624	2	can	can	MD
6745	7624	3	be	be	VB
6745	7624	4	used	use	VBN
6745	7624	5	more	more	RBR
6745	7624	6	than	than	IN
6745	7624	7	oatmeal	oatmeal	VB
6745	7624	8	,	,	,
6745	7624	9	as	as	IN
6745	7624	10	it	-PRON-	PRP
6745	7624	11	is	be	VBZ
6745	7624	12	good	good	JJ
6745	7624	13	with	with	IN
6745	7624	14	any	any	DT
6745	7624	15	kind	kind	NN
6745	7624	16	of	of	IN
6745	7624	17	meat	meat	NN
6745	7624	18	.	.	.
6745	7625	1	It	-PRON-	PRP
6745	7625	2	is	be	VBZ
6745	7625	3	appropriate	appropriate	JJ
6745	7625	4	for	for	IN
6745	7625	5	any	any	DT
6745	7625	6	meal	meal	NN
6745	7625	7	,	,	,
6745	7625	8	and	and	CC
6745	7625	9	is	be	VBZ
6745	7625	10	nice	nice	JJ
6745	7625	11	eaten	eat	VBN
6745	7625	12	warm	warm	JJ
6745	7625	13	or	or	CC
6745	7625	14	cold	cold	JJ
6745	7625	15	with	with	IN
6745	7625	16	milk	milk	NN
6745	7625	17	.	.	.
6745	7626	1	Oatmeal	oatmeal	VB
6745	7626	2	.	.	.
6745	7627	1	Oatmeal	oatmeal	VB
6745	7627	2	,	,	,
6745	7627	3	Indian	indian	JJ
6745	7627	4	meal	meal	NN
6745	7627	5	and	and	CC
6745	7627	6	hominy	hominy	NNP
6745	7627	7	an	an	DT
6745	7627	8	require	require	JJ
6745	7627	9	two	two	CD
6745	7627	10	things	thing	NNS
6745	7627	11	for	for	IN
6745	7627	12	perfection--	perfection--	NNP
6745	7627	13	plenty	plenty	NN
6745	7627	14	of	of	IN
6745	7627	15	water	water	NN
6745	7627	16	when	when	WRB
6745	7627	17	put	put	VBN
6745	7627	18	on	on	RP
6745	7627	19	to	to	TO
6745	7627	20	boil	boil	VB
6745	7627	21	,	,	,
6745	7627	22	and	and	CC
6745	7627	23	a	a	DT
6745	7627	24	long	long	JJ
6745	7627	25	time	time	NN
6745	7627	26	for	for	IN
6745	7627	27	boiling	boiling	NN
6745	7627	28	.	.	.
6745	7628	1	Have	have	VBP
6745	7628	2	about	about	RB
6745	7628	3	two	two	CD
6745	7628	4	quarts	quart	NNS
6745	7628	5	of	of	IN
6745	7628	6	boiling	boil	VBG
6745	7628	7	water	water	NN
6745	7628	8	in	in	IN
6745	7628	9	a	a	DT
6745	7628	10	large	large	JJ
6745	7628	11	stew	stew	NN
6745	7628	12	-	-	HYPH
6745	7628	13	pan	pan	NN
6745	7628	14	,	,	,
6745	7628	15	and	and	CC
6745	7628	16	into	into	IN
6745	7628	17	it	-PRON-	PRP
6745	7628	18	stir	stir	VBP
6745	7628	19	a	a	DT
6745	7628	20	cupful	cupful	NN
6745	7628	21	of	of	IN
6745	7628	22	oatmeal	oatmeal	NN
6745	7628	23	,	,	,
6745	7628	24	which	which	WDT
6745	7628	25	has	have	VBZ
6745	7628	26	been	be	VBN
6745	7628	27	wet	wet	JJ
6745	7628	28	with	with	IN
6745	7628	29	cold	cold	JJ
6745	7628	30	water	water	NN
6745	7628	31	.	.	.
6745	7629	1	Boil	Boil	NNP
6745	7629	2	one	one	CD
6745	7629	3	hour	hour	NN
6745	7629	4	,	,	,
6745	7629	5	stirring	stir	VBG
6745	7629	6	often	often	RB
6745	7629	7	,	,	,
6745	7629	8	and	and	CC
6745	7629	9	then	then	RB
6745	7629	10	add	add	VB
6745	7629	11	half	half	PDT
6745	7629	12	a	a	DT
6745	7629	13	spoonful	spoonful	NN
6745	7629	14	of	of	IN
6745	7629	15	salt	salt	NN
6745	7629	16	,	,	,
6745	7629	17	and	and	CC
6745	7629	18	boil	boil	VB
6745	7629	19	an	an	DT
6745	7629	20	hour	hour	NN
6745	7629	21	longer	long	RBR
6745	7629	22	.	.	.
6745	7630	1	If	if	IN
6745	7630	2	it	-PRON-	PRP
6745	7630	3	should	should	MD
6745	7630	4	get	get	VB
6745	7630	5	too	too	RB
6745	7630	6	stiff	stiff	JJ
6745	7630	7	,	,	,
6745	7630	8	add	add	VB
6745	7630	9	more	more	JJR
6745	7630	10	boiling	boiling	NN
6745	7630	11	water	water	NN
6745	7630	12	;	;	:
6745	7630	13	or	or	CC
6745	7630	14	,	,	,
6745	7630	15	if	if	IN
6745	7630	16	too	too	RB
6745	7630	17	thin	thin	JJ
6745	7630	18	,	,	,
6745	7630	19	boil	boil	VBP
6745	7630	20	a	a	DT
6745	7630	21	little	little	JJ
6745	7630	22	longer	long	RBR
6745	7630	23	.	.	.
6745	7631	1	You	-PRON-	PRP
6745	7631	2	can	can	MD
6745	7631	3	not	not	RB
6745	7631	4	boil	boil	VB
6745	7631	5	too	too	RB
6745	7631	6	much	much	JJ
6745	7631	7	.	.	.
6745	7632	1	The	the	DT
6745	7632	2	only	only	JJ
6745	7632	3	trouble	trouble	NN
6745	7632	4	in	in	IN
6745	7632	5	cooking	cooking	NN
6745	7632	6	oatmeal	oatmeal	NN
6745	7632	7	is	be	VBZ
6745	7632	8	that	that	IN
6745	7632	9	it	-PRON-	PRP
6745	7632	10	takes	take	VBZ
6745	7632	11	a	a	DT
6745	7632	12	long	long	JJ
6745	7632	13	time	time	NN
6745	7632	14	,	,	,
6745	7632	15	but	but	CC
6745	7632	16	surely	surely	RB
6745	7632	17	this	this	DT
6745	7632	18	should	should	MD
6745	7632	19	not	not	RB
6745	7632	20	stand	stand	VB
6745	7632	21	in	in	IN
6745	7632	22	the	the	DT
6745	7632	23	way	way	NN
6745	7632	24	when	when	WRB
6745	7632	25	it	-PRON-	PRP
6745	7632	26	is	be	VBZ
6745	7632	27	so	so	RB
6745	7632	28	much	much	RB
6745	7632	29	better	well	JJR
6745	7632	30	for	for	IN
6745	7632	31	having	have	VBG
6745	7632	32	the	the	DT
6745	7632	33	extra	extra	JJ
6745	7632	34	time	time	NN
6745	7632	35	.	.	.
6745	7633	1	If	if	IN
6745	7633	2	there	there	EX
6745	7633	3	is	be	VBZ
6745	7633	4	not	not	RB
6745	7633	5	an	an	DT
6745	7633	6	abundance	abundance	NN
6745	7633	7	of	of	IN
6745	7633	8	water	water	NN
6745	7633	9	at	at	IN
6745	7633	10	first	first	RB
6745	7633	11	the	the	DT
6745	7633	12	oatmeal	oatmeal	NN
6745	7633	13	will	will	MD
6745	7633	14	not	not	RB
6745	7633	15	be	be	VB
6745	7633	16	very	very	RB
6745	7633	17	good	good	JJ
6745	7633	18	,	,	,
6745	7633	19	no	no	RB
6745	7633	20	matter	matter	RB
6745	7633	21	how	how	WRB
6745	7633	22	much	much	RB
6745	7633	23	maybe	maybe	RB
6745	7633	24	added	add	VBN
6745	7633	25	during	during	IN
6745	7633	26	the	the	DT
6745	7633	27	cooking	cooking	NN
6745	7633	28	.	.	.
6745	7634	1	Cracked	crack	VBN
6745	7634	2	wheat	wheat	NN
6745	7634	3	is	be	VBZ
6745	7634	4	cooked	cook	VBN
6745	7634	5	in	in	IN
6745	7634	6	the	the	DT
6745	7634	7	same	same	JJ
6745	7634	8	way	way	NN
6745	7634	9	.	.	.
6745	7635	1	Strawberry	Strawberry	NNP
6745	7635	2	Short	Short	NNP
6745	7635	3	-	-	HYPH
6745	7635	4	Cake	Cake	NNP
6745	7635	5	.	.	.
6745	7636	1	One	one	CD
6745	7636	2	pint	pint	NN
6745	7636	3	of	of	IN
6745	7636	4	flour	flour	NN
6745	7636	5	,	,	,
6745	7636	6	measured	measure	VBN
6745	7636	7	before	before	IN
6745	7636	8	sifting	sift	VBG
6745	7636	9	;	;	:
6745	7636	10	one	one	CD
6745	7636	11	teaspoonful	teaspoonful	NN
6745	7636	12	of	of	IN
6745	7636	13	cream	cream	NN
6745	7636	14	of	of	IN
6745	7636	15	tartar	tartar	NN
6745	7636	16	,	,	,
6745	7636	17	half	half	PDT
6745	7636	18	a	a	DT
6745	7636	19	teaspoonful	teaspoonful	NN
6745	7636	20	of	of	IN
6745	7636	21	soda	soda	NN
6745	7636	22	,	,	,
6745	7636	23	one	one	CD
6745	7636	24	-	-	HYPH
6745	7636	25	fourth	fourth	NN
6745	7636	26	of	of	IN
6745	7636	27	a	a	DT
6745	7636	28	teaspoonful	teaspoonful	NN
6745	7636	29	of	of	IN
6745	7636	30	salt	salt	NN
6745	7636	31	,	,	,
6745	7636	32	two	two	CD
6745	7636	33	table	table	NN
6745	7636	34	-	-	HYPH
6745	7636	35	spoonfuls	spoonful	NNS
6745	7636	36	of	of	IN
6745	7636	37	sugar	sugar	NN
6745	7636	38	,	,	,
6745	7636	39	four	four	CD
6745	7636	40	of	of	IN
6745	7636	41	butter	butter	NN
6745	7636	42	,	,	,
6745	7636	43	one	one	CD
6745	7636	44	tea	tea	NN
6745	7636	45	-	-	HYPH
6745	7636	46	cupful	cupful	JJ
6745	7636	47	of	of	IN
6745	7636	48	milk	milk	NN
6745	7636	49	.	.	.
6745	7637	1	Mix	mix	VB
6745	7637	2	the	the	DT
6745	7637	3	other	other	JJ
6745	7637	4	dry	dry	JJ
6745	7637	5	ingredients	ingredient	NNS
6745	7637	6	with	with	IN
6745	7637	7	the	the	DT
6745	7637	8	flour	flour	NN
6745	7637	9	,	,	,
6745	7637	10	and	and	CC
6745	7637	11	rub	rub	VB
6745	7637	12	through	through	RP
6745	7637	13	a	a	DT
6745	7637	14	sieve	sieve	NN
6745	7637	15	.	.	.
6745	7638	1	Rub	rub	VB
6745	7638	2	the	the	DT
6745	7638	3	butter	butter	NN
6745	7638	4	into	into	IN
6745	7638	5	the	the	DT
6745	7638	6	mixture	mixture	NN
6745	7638	7	,	,	,
6745	7638	8	and	and	CC
6745	7638	9	add	add	VB
6745	7638	10	the	the	DT
6745	7638	11	milk	milk	NN
6745	7638	12	.	.	.
6745	7639	1	Butter	butter	NN
6745	7639	2	two	two	CD
6745	7639	3	tin	tin	JJ
6745	7639	4	squash	squash	NN
6745	7639	5	-	-	HYPH
6745	7639	6	pie	pie	NN
6745	7639	7	plates	plate	NNS
6745	7639	8	.	.	.
6745	7640	1	Spread	spread	VB
6745	7640	2	the	the	DT
6745	7640	3	mixture	mixture	NN
6745	7640	4	in	in	IN
6745	7640	5	them	-PRON-	PRP
6745	7640	6	,	,	,
6745	7640	7	and	and	CC
6745	7640	8	bake	bake	VB
6745	7640	9	in	in	RP
6745	7640	10	a	a	DT
6745	7640	11	quick	quick	JJ
6745	7640	12	oven	oven	NN
6745	7640	13	from	from	IN
6745	7640	14	eighteen	eighteen	CD
6745	7640	15	to	to	TO
6745	7640	16	twenty	twenty	CD
6745	7640	17	minutes	minute	NNS
6745	7640	18	.	.	.
6745	7641	1	Mash	mash	NN
6745	7641	2	one	one	CD
6745	7641	3	quart	quart	NN
6745	7641	4	of	of	IN
6745	7641	5	strawberries	strawberry	NNS
6745	7641	6	with	with	IN
6745	7641	7	three	three	CD
6745	7641	8	-	-	HYPH
6745	7641	9	fourths	fourth	NNS
6745	7641	10	of	of	IN
6745	7641	11	a	a	DT
6745	7641	12	cupful	cupful	NN
6745	7641	13	of	of	IN
6745	7641	14	sugar	sugar	NN
6745	7641	15	.	.	.
6745	7642	1	When	when	WRB
6745	7642	2	the	the	DT
6745	7642	3	cakes	cake	NNS
6745	7642	4	are	be	VBP
6745	7642	5	taken	take	VBN
6745	7642	6	from	from	IN
6745	7642	7	the	the	DT
6745	7642	8	oven	oven	JJ
6745	7642	9	,	,	,
6745	7642	10	split	split	VB
6745	7642	11	and	and	CC
6745	7642	12	butter	butter	VB
6745	7642	13	them	-PRON-	PRP
6745	7642	14	,	,	,
6745	7642	15	and	and	CC
6745	7642	16	put	put	VBD
6745	7642	17	half	half	NN
6745	7642	18	of	of	IN
6745	7642	19	the	the	DT
6745	7642	20	strawberries	strawberry	NNS
6745	7642	21	and	and	CC
6745	7642	22	sugar	sugar	NN
6745	7642	23	in	in	IN
6745	7642	24	each	each	DT
6745	7642	25	cake	cake	NN
6745	7642	26	.	.	.
6745	7643	1	Serve	serve	VB
6745	7643	2	immediately	immediately	RB
6745	7643	3	.	.	.
6745	7644	1	Sweet	sweet	JJ
6745	7644	2	Strawberry	Strawberry	NNP
6745	7644	3	Short	short	JJ
6745	7644	4	-	-	HYPH
6745	7644	5	Cake	Cake	NNP
6745	7644	6	.	.	.
6745	7645	1	Three	three	CD
6745	7645	2	eggs	egg	NNS
6745	7645	3	,	,	,
6745	7645	4	one	one	CD
6745	7645	5	cupful	cupful	NN
6745	7645	6	of	of	IN
6745	7645	7	sugar	sugar	NN
6745	7645	8	,	,	,
6745	7645	9	two	two	CD
6745	7645	10	of	of	IN
6745	7645	11	flour	flour	NN
6745	7645	12	,	,	,
6745	7645	13	one	one	CD
6745	7645	14	table	table	NN
6745	7645	15	-	-	HYPH
6745	7645	16	spoonful	spoonful	JJ
6745	7645	17	of	of	IN
6745	7645	18	butter	butter	NN
6745	7645	19	,	,	,
6745	7645	20	one	one	CD
6745	7645	21	scant	scant	JJ
6745	7645	22	teaspoonful	teaspoonful	NN
6745	7645	23	of	of	IN
6745	7645	24	cream	cream	NN
6745	7645	25	of	of	IN
6745	7645	26	tartar	tartar	NN
6745	7645	27	,	,	,
6745	7645	28	a	a	DT
6745	7645	29	small	small	JJ
6745	7645	30	half	half	NN
6745	7645	31	teaspoonful	teaspoonful	JJ
6745	7645	32	of	of	IN
6745	7645	33	soda	soda	NN
6745	7645	34	.	.	.
6745	7646	1	Beat	beat	VB
6745	7646	2	the	the	DT
6745	7646	3	butter	butter	NN
6745	7646	4	and	and	CC
6745	7646	5	sugar	sugar	NN
6745	7646	6	together	together	RB
6745	7646	7	.	.	.
6745	7647	1	Add	add	VB
6745	7647	2	the	the	DT
6745	7647	3	eggs	egg	NNS
6745	7647	4	,	,	,
6745	7647	5	well	well	RB
6745	7647	6	beaten	beat	VBN
6745	7647	7	.	.	.
6745	7648	1	Mix	mix	VB
6745	7648	2	the	the	DT
6745	7648	3	soda	soda	NN
6745	7648	4	and	and	CC
6745	7648	5	cream	cream	NN
6745	7648	6	of	of	IN
6745	7648	7	tartar	tartar	NN
6745	7648	8	with	with	IN
6745	7648	9	the	the	DT
6745	7648	10	flour	flour	NN
6745	7648	11	,	,	,
6745	7648	12	and	and	CC
6745	7648	13	rub	rub	VB
6745	7648	14	through	through	RP
6745	7648	15	a	a	DT
6745	7648	16	sieve	sieve	NN
6745	7648	17	.	.	.
6745	7649	1	Stir	stir	VB
6745	7649	2	into	into	IN
6745	7649	3	the	the	DT
6745	7649	4	beaten	beat	VBN
6745	7649	5	egg	egg	NN
6745	7649	6	and	and	CC
6745	7649	7	sugar	sugar	NN
6745	7649	8	.	.	.
6745	7650	1	Bake	bake	VB
6745	7650	2	in	in	IN
6745	7650	3	deep	deep	JJ
6745	7650	4	tin	tin	NN
6745	7650	5	plates	plate	NNS
6745	7650	6	.	.	.
6745	7651	1	Four	four	CD
6745	7651	2	can	can	MD
6745	7651	3	be	be	VB
6745	7651	4	filled	fill	VBN
6745	7651	5	with	with	IN
6745	7651	6	the	the	DT
6745	7651	7	quantities	quantity	NNS
6745	7651	8	given	give	VBN
6745	7651	9	.	.	.
6745	7652	1	Have	have	VBP
6745	7652	2	three	three	CD
6745	7652	3	pints	pint	NNS
6745	7652	4	of	of	IN
6745	7652	5	strawberries	strawberry	NNS
6745	7652	6	mixed	mix	VBN
6745	7652	7	with	with	IN
6745	7652	8	a	a	DT
6745	7652	9	cupful	cupful	NN
6745	7652	10	of	of	IN
6745	7652	11	sugar	sugar	NN
6745	7652	12	.	.	.
6745	7653	1	Spread	spread	VB
6745	7653	2	a	a	DT
6745	7653	3	layer	layer	NN
6745	7653	4	of	of	IN
6745	7653	5	strawberries	strawberry	NNS
6745	7653	6	on	on	IN
6745	7653	7	one	one	CD
6745	7653	8	of	of	IN
6745	7653	9	the	the	DT
6745	7653	10	cakes	cake	NNS
6745	7653	11	,	,	,
6745	7653	12	lay	lie	VBD
6745	7653	13	a	a	DT
6745	7653	14	second	second	JJ
6745	7653	15	cake	cake	NN
6745	7653	16	over	over	IN
6745	7653	17	this	this	DT
6745	7653	18	,	,	,
6745	7653	19	and	and	CC
6745	7653	20	cover	cover	VB
6745	7653	21	with	with	IN
6745	7653	22	berries	berry	NNS
6745	7653	23	.	.	.
6745	7654	1	Or	or	CC
6745	7654	2	,	,	,
6745	7654	3	a	a	DT
6745	7654	4	mèringue	mèringue	NN
6745	7654	5	,	,	,
6745	7654	6	made	make	VBN
6745	7654	7	with	with	IN
6745	7654	8	the	the	DT
6745	7654	9	white	white	NN
6745	7654	10	of	of	IN
6745	7654	11	an	an	DT
6745	7654	12	egg	egg	NN
6745	7654	13	and	and	CC
6745	7654	14	a	a	DT
6745	7654	15	table	table	NN
6745	7654	16	-	-	HYPH
6745	7654	17	spoonful	spoonful	JJ
6745	7654	18	of	of	IN
6745	7654	19	powdered	powdered	JJ
6745	7654	20	sugar	sugar	NN
6745	7654	21	,	,	,
6745	7654	22	may	may	MD
6745	7654	23	be	be	VB
6745	7654	24	spread	spread	VBN
6745	7654	25	over	over	IN
6745	7654	26	the	the	DT
6745	7654	27	top	top	JJ
6745	7654	28	layer	layer	NN
6745	7654	29	of	of	IN
6745	7654	30	strawberries	strawberry	NNS
6745	7654	31	,	,	,
6745	7654	32	MUFFINS	MUFFINS	NNPS
6745	7654	33	AND	and	CC
6745	7654	34	CAKES	CAKES	NNP
6745	7654	35	.	.	.
6745	7655	1	English	English	NNP
6745	7655	2	Muffins	Muffins	NNP
6745	7655	3	.	.	.
6745	7656	1	One	one	CD
6745	7656	2	quart	quart	NN
6745	7656	3	of	of	IN
6745	7656	4	flour	flour	NN
6745	7656	5	,	,	,
6745	7656	6	one	one	CD
6745	7656	7	teaspoonful	teaspoonful	NN
6745	7656	8	of	of	IN
6745	7656	9	salt	salt	NN
6745	7656	10	,	,	,
6745	7656	11	one	one	CD
6745	7656	12	-	-	HYPH
6745	7656	13	third	third	NN
6745	7656	14	of	of	IN
6745	7656	15	a	a	DT
6745	7656	16	cake	cake	NN
6745	7656	17	of	of	IN
6745	7656	18	compressed	compress	VBN
6745	7656	19	yeast	yeast	NN
6745	7656	20	,	,	,
6745	7656	21	or	or	CC
6745	7656	22	one	one	CD
6745	7656	23	-	-	HYPH
6745	7656	24	third	third	NN
6745	7656	25	of	of	IN
6745	7656	26	a	a	DT
6745	7656	27	cupful	cupful	NN
6745	7656	28	of	of	IN
6745	7656	29	liquid	liquid	JJ
6745	7656	30	yeast	yeast	NN
6745	7656	31	;	;	:
6745	7656	32	one	one	CD
6745	7656	33	cupful	cupful	NN
6745	7656	34	and	and	CC
6745	7656	35	a	a	DT
6745	7656	36	half	half	NN
6745	7656	37	of	of	IN
6745	7656	38	water	water	NN
6745	7656	39	.	.	.
6745	7657	1	Have	have	VBP
6745	7657	2	the	the	DT
6745	7657	3	water	water	NN
6745	7657	4	blood	blood	NN
6745	7657	5	warm	warm	JJ
6745	7657	6	.	.	.
6745	7658	1	Dissolve	dissolve	VB
6745	7658	2	the	the	DT
6745	7658	3	yeast	yeast	NN
6745	7658	4	in	in	IN
6745	7658	5	one	one	CD
6745	7658	6	-	-	HYPH
6745	7658	7	third	third	NN
6745	7658	8	of	of	IN
6745	7658	9	a	a	DT
6745	7658	10	cupful	cupful	NN
6745	7658	11	of	of	IN
6745	7658	12	cold	cold	JJ
6745	7658	13	water	water	NN
6745	7658	14	.	.	.
6745	7659	1	Add	add	VB
6745	7659	2	it	-PRON-	PRP
6745	7659	3	and	and	CC
6745	7659	4	the	the	DT
6745	7659	5	salt	salt	NN
6745	7659	6	to	to	IN
6745	7659	7	the	the	DT
6745	7659	8	warm	warm	JJ
6745	7659	9	water	water	NN
6745	7659	10	,	,	,
6745	7659	11	and	and	CC
6745	7659	12	gradually	gradually	RB
6745	7659	13	stir	stir	VB
6745	7659	14	into	into	IN
6745	7659	15	the	the	DT
6745	7659	16	flour	flour	NN
6745	7659	17	.	.	.
6745	7660	1	Beat	beat	VB
6745	7660	2	the	the	DT
6745	7660	3	dough	dough	NN
6745	7660	4	thoroughly	thoroughly	RB
6745	7660	5	;	;	:
6745	7660	6	cover	cover	VB
6745	7660	7	,	,	,
6745	7660	8	and	and	CC
6745	7660	9	let	let	VB
6745	7660	10	it	-PRON-	PRP
6745	7660	11	rise	rise	VB
6745	7660	12	in	in	IN
6745	7660	13	a	a	DT
6745	7660	14	warm	warm	JJ
6745	7660	15	place	place	NN
6745	7660	16	until	until	IN
6745	7660	17	it	-PRON-	PRP
6745	7660	18	is	be	VBZ
6745	7660	19	spongy	spongy	NNP
6745	7660	20	(	(	-LRB-
6745	7660	21	about	about	RB
6745	7660	22	five	five	CD
6745	7660	23	hours	hour	NNS
6745	7660	24	)	)	-RRB-
6745	7660	25	.	.	.
6745	7661	1	Sprinkle	sprinkle	VB
6745	7661	2	the	the	DT
6745	7661	3	bread	bread	NN
6745	7661	4	board	board	NN
6745	7661	5	with	with	IN
6745	7661	6	flour	flour	NN
6745	7661	7	.	.	.
6745	7662	1	Shape	shape	VB
6745	7662	2	the	the	DT
6745	7662	3	dough	dough	NN
6745	7662	4	into	into	IN
6745	7662	5	balls	ball	NNS
6745	7662	6	about	about	IN
6745	7662	7	twice	twice	PDT
6745	7662	8	the	the	DT
6745	7662	9	size	size	NN
6745	7662	10	of	of	IN
6745	7662	11	an	an	DT
6745	7662	12	egg	egg	NN
6745	7662	13	,	,	,
6745	7662	14	and	and	CC
6745	7662	15	drop	drop	VB
6745	7662	16	them	-PRON-	PRP
6745	7662	17	on	on	IN
6745	7662	18	the	the	DT
6745	7662	19	floured	floured	JJ
6745	7662	20	board	board	NN
6745	7662	21	.	.	.
6745	7663	1	When	when	WRB
6745	7663	2	all	all	PDT
6745	7663	3	the	the	DT
6745	7663	4	dough	dough	NN
6745	7663	5	has	have	VBZ
6745	7663	6	been	be	VBN
6745	7663	7	shaped	shape	VBN
6745	7663	8	,	,	,
6745	7663	9	roll	roll	VB
6745	7663	10	the	the	DT
6745	7663	11	balls	ball	NNS
6745	7663	12	into	into	IN
6745	7663	13	cakes	cake	NNS
6745	7663	14	about	about	IN
6745	7663	15	one	one	CD
6745	7663	16	-	-	HYPH
6745	7663	17	third	third	NN
6745	7663	18	of	of	IN
6745	7663	19	an	an	DT
6745	7663	20	inch	inch	NN
6745	7663	21	thick	thick	JJ
6745	7663	22	.	.	.
6745	7664	1	Lay	lay	VB
6745	7664	2	these	these	DT
6745	7664	3	on	on	IN
6745	7664	4	a	a	DT
6745	7664	5	warm	warm	JJ
6745	7664	6	griddle	griddle	NN
6745	7664	7	,	,	,
6745	7664	8	which	which	WDT
6745	7664	9	has	have	VBZ
6745	7664	10	been	be	VBN
6745	7664	11	lightly	lightly	RB
6745	7664	12	greased	grease	VBN
6745	7664	13	,	,	,
6745	7664	14	and	and	CC
6745	7664	15	put	put	VBD
6745	7664	16	the	the	DT
6745	7664	17	griddle	griddle	NN
6745	7664	18	on	on	IN
6745	7664	19	the	the	DT
6745	7664	20	back	back	NN
6745	7664	21	of	of	IN
6745	7664	22	the	the	DT
6745	7664	23	stove	stove	NN
6745	7664	24	,	,	,
6745	7664	25	where	where	WRB
6745	7664	26	there	there	EX
6745	7664	27	is	be	VBZ
6745	7664	28	not	not	RB
6745	7664	29	much	much	JJ
6745	7664	30	heat	heat	NN
6745	7664	31	.	.	.
6745	7665	1	When	when	WRB
6745	7665	2	the	the	DT
6745	7665	3	cakes	cake	NNS
6745	7665	4	have	have	VBP
6745	7665	5	risen	rise	VBN
6745	7665	6	a	a	DT
6745	7665	7	little	little	JJ
6745	7665	8	,	,	,
6745	7665	9	draw	draw	VB
6745	7665	10	the	the	DT
6745	7665	11	griddle	griddle	NN
6745	7665	12	forward	forward	RB
6745	7665	13	and	and	CC
6745	7665	14	cook	cook	VB
6745	7665	15	them	-PRON-	PRP
6745	7665	16	slowly	slowly	RB
6745	7665	17	,	,	,
6745	7665	18	turning	turn	VBG
6745	7665	19	often	often	RB
6745	7665	20	,	,	,
6745	7665	21	to	to	TO
6745	7665	22	keep	keep	VB
6745	7665	23	the	the	DT
6745	7665	24	flat	flat	JJ
6745	7665	25	shape	shape	NN
6745	7665	26	.	.	.
6745	7666	1	It	-PRON-	PRP
6745	7666	2	will	will	MD
6745	7666	3	take	take	VB
6745	7666	4	about	about	RB
6745	7666	5	twenty	twenty	CD
6745	7666	6	minutes	minute	NNS
6745	7666	7	for	for	IN
6745	7666	8	them	-PRON-	PRP
6745	7666	9	to	to	TO
6745	7666	10	rise	rise	VB
6745	7666	11	on	on	IN
6745	7666	12	the	the	DT
6745	7666	13	griddle	griddle	NN
6745	7666	14	,	,	,
6745	7666	15	and	and	CC
6745	7666	16	fifteen	fifteen	CD
6745	7666	17	to	to	TO
6745	7666	18	cook	cook	VB
6745	7666	19	.	.	.
6745	7667	1	Tear	tear	VB
6745	7667	2	them	-PRON-	PRP
6745	7667	3	apart	apart	RB
6745	7667	4	,	,	,
6745	7667	5	butter	butter	VB
6745	7667	6	them	-PRON-	PRP
6745	7667	7	,	,	,
6745	7667	8	and	and	CC
6745	7667	9	serve	serve	VB
6745	7667	10	.	.	.
6745	7668	1	Muffins	Muffins	NNP
6745	7668	2	,	,	,
6745	7668	3	No	no	UH
6745	7668	4	.	.	.
6745	7669	1	1	1	LS
6745	7669	2	.	.	.
6745	7670	1	One	one	CD
6745	7670	2	quart	quart	NN
6745	7670	3	of	of	IN
6745	7670	4	flour	flour	NN
6745	7670	5	,	,	,
6745	7670	6	two	two	CD
6745	7670	7	cupfuls	cupful	NNS
6745	7670	8	of	of	IN
6745	7670	9	milk	milk	NN
6745	7670	10	,	,	,
6745	7670	11	half	half	PDT
6745	7670	12	a	a	DT
6745	7670	13	cupful	cupful	NN
6745	7670	14	of	of	IN
6745	7670	15	sugar	sugar	NN
6745	7670	16	,	,	,
6745	7670	17	two	two	CD
6745	7670	18	eggs	egg	NNS
6745	7670	19	,	,	,
6745	7670	20	two	two	CD
6745	7670	21	teaspoonfuls	teaspoonful	NNS
6745	7670	22	of	of	IN
6745	7670	23	cream	cream	NN
6745	7670	24	of	of	IN
6745	7670	25	tartar	tartar	NN
6745	7670	26	,	,	,
6745	7670	27	one	one	CD
6745	7670	28	of	of	IN
6745	7670	29	soda	soda	NN
6745	7670	30	,	,	,
6745	7670	31	half	half	PDT
6745	7670	32	a	a	DT
6745	7670	33	teaspoonful	teaspoonful	NN
6745	7670	34	of	of	IN
6745	7670	35	salt	salt	NN
6745	7670	36	,	,	,
6745	7670	37	butter	butter	VB
6745	7670	38	the	the	DT
6745	7670	39	size	size	NN
6745	7670	40	of	of	IN
6745	7670	41	an	an	DT
6745	7670	42	egg	egg	NN
6745	7670	43	.	.	.
6745	7671	1	Mix	mix	VB
6745	7671	2	the	the	DT
6745	7671	3	other	other	JJ
6745	7671	4	dry	dry	JJ
6745	7671	5	ingredients	ingredient	NNS
6745	7671	6	with	with	IN
6745	7671	7	the	the	DT
6745	7671	8	flour	flour	NN
6745	7671	9	,	,	,
6745	7671	10	and	and	CC
6745	7671	11	rub	rub	VB
6745	7671	12	through	through	RP
6745	7671	13	a	a	DT
6745	7671	14	sieve	sieve	NN
6745	7671	15	.	.	.
6745	7672	1	Melt	melt	VB
6745	7672	2	the	the	DT
6745	7672	3	butter	butter	NN
6745	7672	4	with	with	IN
6745	7672	5	four	four	CD
6745	7672	6	table	table	NN
6745	7672	7	-	-	HYPH
6745	7672	8	spoonfuls	spoonful	NNS
6745	7672	9	of	of	IN
6745	7672	10	boiling	boiling	NN
6745	7672	11	water	water	NN
6745	7672	12	.	.	.
6745	7673	1	Beat	beat	VB
6745	7673	2	the	the	DT
6745	7673	3	eggs	egg	NNS
6745	7673	4	light	light	NN
6745	7673	5	,	,	,
6745	7673	6	and	and	CC
6745	7673	7	add	add	VB
6745	7673	8	the	the	DT
6745	7673	9	milk	milk	NN
6745	7673	10	.	.	.
6745	7674	1	Stir	stir	VB
6745	7674	2	into	into	IN
6745	7674	3	the	the	DT
6745	7674	4	flour	flour	NN
6745	7674	5	,	,	,
6745	7674	6	and	and	CC
6745	7674	7	add	add	VB
6745	7674	8	the	the	DT
6745	7674	9	butter	butter	NN
6745	7674	10	.	.	.
6745	7675	1	Beat	beat	VB
6745	7675	2	thoroughly	thoroughly	RB
6745	7675	3	.	.	.
6745	7676	1	Bake	Bake	NNP
6745	7676	2	in	in	RP
6745	7676	3	buttered	butter	VBN
6745	7676	4	muffin	muffin	NN
6745	7676	5	pans	pan	NNS
6745	7676	6	from	from	IN
6745	7676	7	twenty	twenty	CD
6745	7676	8	-	-	HYPH
6745	7676	9	five	five	CD
6745	7676	10	to	to	TO
6745	7676	11	thirty	thirty	CD
6745	7676	12	minutes	minute	NNS
6745	7676	13	,	,	,
6745	7676	14	in	in	IN
6745	7676	15	a	a	DT
6745	7676	16	quick	quick	JJ
6745	7676	17	oven	oven	NN
6745	7676	18	.	.	.
6745	7677	1	Muffins	Muffins	NNP
6745	7677	2	,	,	,
6745	7677	3	No	no	UH
6745	7677	4	.	.	.
6745	7678	1	2	2	LS
6745	7678	2	.	.	.
6745	7679	1	One	one	CD
6745	7679	2	cupful	cupful	NN
6745	7679	3	of	of	IN
6745	7679	4	milk	milk	NN
6745	7679	5	,	,	,
6745	7679	6	one	one	CD
6745	7679	7	of	of	IN
6745	7679	8	flour	flour	NN
6745	7679	9	,	,	,
6745	7679	10	one	one	CD
6745	7679	11	teaspoonful	teaspoonful	NN
6745	7679	12	of	of	IN
6745	7679	13	sugar	sugar	NN
6745	7679	14	,	,	,
6745	7679	15	a	a	DT
6745	7679	16	scant	scant	JJ
6745	7679	17	half	half	NN
6745	7679	18	teaspoonful	teaspoonful	JJ
6745	7679	19	of	of	IN
6745	7679	20	salt	salt	NN
6745	7679	21	,	,	,
6745	7679	22	two	two	CD
6745	7679	23	eggs	egg	NNS
6745	7679	24	.	.	.
6745	7680	1	Beat	beat	VB
6745	7680	2	the	the	DT
6745	7680	3	eggs	egg	NNS
6745	7680	4	light	light	NN
6745	7680	5	,	,	,
6745	7680	6	and	and	CC
6745	7680	7	add	add	VB
6745	7680	8	the	the	DT
6745	7680	9	milk	milk	NN
6745	7680	10	,	,	,
6745	7680	11	salt	salt	NN
6745	7680	12	and	and	CC
6745	7680	13	sugar	sugar	NN
6745	7680	14	.	.	.
6745	7681	1	Pour	pour	VB
6745	7681	2	gradually	gradually	RB
6745	7681	3	on	on	IN
6745	7681	4	the	the	DT
6745	7681	5	flour	flour	NN
6745	7681	6	.	.	.
6745	7682	1	Beat	Beat	VBN
6745	7682	2	till	till	IN
6745	7682	3	light	light	NN
6745	7682	4	and	and	CC
6745	7682	5	smooth	smooth	JJ
6745	7682	6	.	.	.
6745	7683	1	Pour	pour	VB
6745	7683	2	into	into	IN
6745	7683	3	buttered	butter	VBN
6745	7683	4	muffin	muffin	NN
6745	7683	5	pans	pan	NNS
6745	7683	6	and	and	CC
6745	7683	7	bake	bake	VB
6745	7683	8	in	in	RP
6745	7683	9	a	a	DT
6745	7683	10	_	_	NNP
6745	7683	11	hot	hot	JJ
6745	7683	12	_	_	NNP
6745	7683	13	oven	oven	NN
6745	7683	14	for	for	IN
6745	7683	15	twenty	twenty	CD
6745	7683	16	minutes	minute	NNS
6745	7683	17	.	.	.
6745	7684	1	Raised	raise	VBN
6745	7684	2	Muffins	Muffins	NNP
6745	7684	3	.	.	.
6745	7685	1	One	one	CD
6745	7685	2	pint	pint	NN
6745	7685	3	of	of	IN
6745	7685	4	warm	warm	JJ
6745	7685	5	milk	milk	NN
6745	7685	6	,	,	,
6745	7685	7	half	half	PDT
6745	7685	8	a	a	DT
6745	7685	9	cake	cake	NN
6745	7685	10	of	of	IN
6745	7685	11	compressed	compress	VBN
6745	7685	12	yeast	yeast	NN
6745	7685	13	,	,	,
6745	7685	14	or	or	CC
6745	7685	15	half	half	PDT
6745	7685	16	a	a	DT
6745	7685	17	cupful	cupful	NN
6745	7685	18	of	of	IN
6745	7685	19	liquid	liquid	JJ
6745	7685	20	yeast	yeast	NN
6745	7685	21	;	;	:
6745	7685	22	one	one	CD
6745	7685	23	quart	quart	NN
6745	7685	24	of	of	IN
6745	7685	25	flour	flour	NN
6745	7685	26	,	,	,
6745	7685	27	one	one	CD
6745	7685	28	table	table	NN
6745	7685	29	-	-	HYPH
6745	7685	30	spoonful	spoonful	JJ
6745	7685	31	of	of	IN
6745	7685	32	butter	butter	NN
6745	7685	33	.	.	.
6745	7686	1	Beat	beat	VB
6745	7686	2	two	two	CD
6745	7686	3	eggs	egg	NNS
6745	7686	4	well	well	UH
6745	7686	5	,	,	,
6745	7686	6	and	and	CC
6745	7686	7	add	add	VB
6745	7686	8	them	-PRON-	PRP
6745	7686	9	and	and	CC
6745	7686	10	the	the	DT
6745	7686	11	salt	salt	NN
6745	7686	12	,	,	,
6745	7686	13	butter	butter	NN
6745	7686	14	and	and	CC
6745	7686	15	yeast	yeast	NN
6745	7686	16	to	to	IN
6745	7686	17	the	the	DT
6745	7686	18	milk	milk	NN
6745	7686	19	.	.	.
6745	7687	1	Stir	stir	VB
6745	7687	2	gradually	gradually	RB
6745	7687	3	into	into	IN
6745	7687	4	the	the	DT
6745	7687	5	flour	flour	NN
6745	7687	6	.	.	.
6745	7688	1	Beat	beat	VB
6745	7688	2	until	until	IN
6745	7688	3	the	the	DT
6745	7688	4	batter	batter	NN
6745	7688	5	is	be	VBZ
6745	7688	6	light	light	JJ
6745	7688	7	and	and	CC
6745	7688	8	smooth	smooth	JJ
6745	7688	9	.	.	.
6745	7689	1	Let	let	VB
6745	7689	2	it	-PRON-	PRP
6745	7689	3	rise	rise	VB
6745	7689	4	four	four	CD
6745	7689	5	hours	hour	NNS
6745	7689	6	in	in	IN
6745	7689	7	a	a	DT
6745	7689	8	warm	warm	JJ
6745	7689	9	place	place	NN
6745	7689	10	.	.	.
6745	7690	1	Fill	Fill	NNP
6745	7690	2	buttered	butter	VBD
6745	7690	3	muffin	muffin	NN
6745	7690	4	pans	pan	NNS
6745	7690	5	two	two	CD
6745	7690	6	-	-	HYPH
6745	7690	7	thirds	third	NNS
6745	7690	8	to	to	IN
6745	7690	9	the	the	DT
6745	7690	10	top	top	NN
6745	7690	11	with	with	IN
6745	7690	12	the	the	DT
6745	7690	13	batter	batter	NN
6745	7690	14	,	,	,
6745	7690	15	and	and	CC
6745	7690	16	let	let	VB
6745	7690	17	them	-PRON-	PRP
6745	7690	18	stand	stand	VB
6745	7690	19	until	until	IN
6745	7690	20	the	the	DT
6745	7690	21	batter	batter	NN
6745	7690	22	has	have	VBZ
6745	7690	23	risen	rise	VBN
6745	7690	24	to	to	IN
6745	7690	25	the	the	DT
6745	7690	26	brim	brim	NN
6745	7690	27	.	.	.
6745	7691	1	Bake	bake	VB
6745	7691	2	half	half	PDT
6745	7691	3	an	an	DT
6745	7691	4	hour	hour	NN
6745	7691	5	.	.	.
6745	7692	1	Graham	Graham	NNP
6745	7692	2	Muffins	Muffins	NNP
6745	7692	3	.	.	.
6745	7693	1	Into	into	IN
6745	7693	2	a	a	DT
6745	7693	3	bowl	bowl	NN
6745	7693	4	put	put	VBN
6745	7693	5	one	one	CD
6745	7693	6	and	and	CC
6745	7693	7	a	a	DT
6745	7693	8	half	half	NN
6745	7693	9	pints	pint	NNS
6745	7693	10	of	of	IN
6745	7693	11	Graham	Graham	NNP
6745	7693	12	,	,	,
6745	7693	13	half	half	PDT
6745	7693	14	a	a	DT
6745	7693	15	cupful	cupful	NN
6745	7693	16	of	of	IN
6745	7693	17	sugar	sugar	NN
6745	7693	18	,	,	,
6745	7693	19	and	and	CC
6745	7693	20	a	a	DT
6745	7693	21	teaspoonful	teaspoonful	NN
6745	7693	22	of	of	IN
6745	7693	23	salt	salt	NN
6745	7693	24	.	.	.
6745	7694	1	Into	into	IN
6745	7694	2	a	a	DT
6745	7694	3	sieve	sieve	NN
6745	7694	4	put	put	VBN
6745	7694	5	half	half	PDT
6745	7694	6	a	a	DT
6745	7694	7	pint	pint	NN
6745	7694	8	of	of	IN
6745	7694	9	flour	flour	NN
6745	7694	10	,	,	,
6745	7694	11	a	a	DT
6745	7694	12	teaspoonful	teaspoonful	NN
6745	7694	13	of	of	IN
6745	7694	14	saleratus	saleratus	NN
6745	7694	15	and	and	CC
6745	7694	16	two	two	CD
6745	7694	17	of	of	IN
6745	7694	18	cream	cream	NN
6745	7694	19	of	of	IN
6745	7694	20	tartar	tartar	NN
6745	7694	21	.	.	.
6745	7695	1	Mix	mix	VB
6745	7695	2	thoroughly	thoroughly	RB
6745	7695	3	with	with	IN
6745	7695	4	the	the	DT
6745	7695	5	flour	flour	NN
6745	7695	6	,	,	,
6745	7695	7	and	and	CC
6745	7695	8	sift	sift	VB
6745	7695	9	on	on	RP
6745	7695	10	to	to	IN
6745	7695	11	the	the	DT
6745	7695	12	material	material	NN
6745	7695	13	in	in	IN
6745	7695	14	the	the	DT
6745	7695	15	bowl	bowl	NN
6745	7695	16	.	.	.
6745	7696	1	Mix	mix	VB
6745	7696	2	all	all	DT
6745	7696	3	thoroughly	thoroughly	RB
6745	7696	4	while	while	IN
6745	7696	5	dry	dry	JJ
6745	7696	6	,	,	,
6745	7696	7	and	and	CC
6745	7696	8	add	add	VB
6745	7696	9	two	two	CD
6745	7696	10	well	well	RB
6745	7696	11	-	-	HYPH
6745	7696	12	beaten	beat	VBN
6745	7696	13	eggs	egg	NNS
6745	7696	14	and	and	CC
6745	7696	15	a	a	DT
6745	7696	16	pint	pint	NN
6745	7696	17	of	of	IN
6745	7696	18	milk	milk	NN
6745	7696	19	.	.	.
6745	7697	1	Fill	fill	VB
6745	7697	2	muffin	muffin	NN
6745	7697	3	cups	cup	NNS
6745	7697	4	about	about	IN
6745	7697	5	two	two	CD
6745	7697	6	-	-	HYPH
6745	7697	7	thirds	third	NNS
6745	7697	8	to	to	IN
6745	7697	9	the	the	DT
6745	7697	10	top	top	NN
6745	7697	11	,	,	,
6745	7697	12	and	and	CC
6745	7697	13	bake	bake	VB
6745	7697	14	in	in	RP
6745	7697	15	a	a	DT
6745	7697	16	quick	quick	JJ
6745	7697	17	oven	oven	NN
6745	7697	18	.	.	.
6745	7698	1	Raised	raise	VBD
6745	7698	2	Graham	Graham	NNP
6745	7698	3	Muffins	Muffins	NNP
6745	7698	4	.	.	.
6745	7699	1	These	these	DT
6745	7699	2	are	be	VBP
6745	7699	3	made	make	VBN
6745	7699	4	the	the	DT
6745	7699	5	same	same	JJ
6745	7699	6	as	as	IN
6745	7699	7	Graham	Graham	NNP
6745	7699	8	bread	bread	NN
6745	7699	9	.	.	.
6745	7700	1	Fill	fill	VB
6745	7700	2	tin	tin	JJ
6745	7700	3	muffin	muffin	NN
6745	7700	4	pans	pan	NNS
6745	7700	5	two-	two-	NNP
6745	7700	6	thirds	third	NNS
6745	7700	7	to	to	IN
6745	7700	8	the	the	DT
6745	7700	9	brim	brim	NN
6745	7700	10	and	and	CC
6745	7700	11	let	let	VB
6745	7700	12	the	the	DT
6745	7700	13	mixture	mixture	NN
6745	7700	14	rise	rise	VB
6745	7700	15	to	to	IN
6745	7700	16	the	the	DT
6745	7700	17	top	top	NN
6745	7700	18	.	.	.
6745	7701	1	This	this	DT
6745	7701	2	will	will	MD
6745	7701	3	take	take	VB
6745	7701	4	an	an	DT
6745	7701	5	hour	hour	NN
6745	7701	6	.	.	.
6745	7702	1	Bake	bake	VB
6745	7702	2	in	in	RP
6745	7702	3	a	a	DT
6745	7702	4	rather	rather	RB
6745	7702	5	quick	quick	JJ
6745	7702	6	oven	oven	NN
6745	7702	7	for	for	IN
6745	7702	8	twenty	twenty	CD
6745	7702	9	minutes	minute	NNS
6745	7702	10	.	.	.
6745	7703	1	Corn	corn	NN
6745	7703	2	Muffins	muffin	NNS
6745	7703	3	.	.	.
6745	7704	1	One	one	CD
6745	7704	2	pint	pint	NN
6745	7704	3	of	of	IN
6745	7704	4	flour	flour	NN
6745	7704	5	,	,	,
6745	7704	6	one	one	CD
6745	7704	7	of	of	IN
6745	7704	8	Indian	indian	JJ
6745	7704	9	meal	meal	NN
6745	7704	10	,	,	,
6745	7704	11	one	one	CD
6745	7704	12	-	-	HYPH
6745	7704	13	third	third	NN
6745	7704	14	of	of	IN
6745	7704	15	a	a	DT
6745	7704	16	cupful	cupful	NN
6745	7704	17	of	of	IN
6745	7704	18	sugar	sugar	NN
6745	7704	19	,	,	,
6745	7704	20	one	one	CD
6745	7704	21	teaspoonful	teaspoonful	NN
6745	7704	22	of	of	IN
6745	7704	23	soda	soda	NN
6745	7704	24	,	,	,
6745	7704	25	two	two	CD
6745	7704	26	of	of	IN
6745	7704	27	cream	cream	NN
6745	7704	28	of	of	IN
6745	7704	29	tartar	tartar	NN
6745	7704	30	,	,	,
6745	7704	31	two	two	CD
6745	7704	32	eggs	egg	NNS
6745	7704	33	,	,	,
6745	7704	34	a	a	DT
6745	7704	35	pint	pint	NN
6745	7704	36	of	of	IN
6745	7704	37	milk	milk	NN
6745	7704	38	,	,	,
6745	7704	39	one	one	CD
6745	7704	40	table	table	NN
6745	7704	41	-	-	HYPH
6745	7704	42	spoonful	spoonful	JJ
6745	7704	43	of	of	IN
6745	7704	44	melted	melted	JJ
6745	7704	45	butter	butter	NN
6745	7704	46	.	.	.
6745	7705	1	Mix	mix	VB
6745	7705	2	the	the	DT
6745	7705	3	dry	dry	JJ
6745	7705	4	ingredients	ingredient	NNS
6745	7705	5	together	together	RB
6745	7705	6	,	,	,
6745	7705	7	and	and	CC
6745	7705	8	sift	sift	VB
6745	7705	9	them	-PRON-	PRP
6745	7705	10	.	.	.
6745	7706	1	Beat	beat	VB
6745	7706	2	the	the	DT
6745	7706	3	eggs	egg	NNS
6745	7706	4	light	light	NN
6745	7706	5	,	,	,
6745	7706	6	add	add	VB
6745	7706	7	the	the	DT
6745	7706	8	milk	milk	NN
6745	7706	9	to	to	IN
6745	7706	10	them	-PRON-	PRP
6745	7706	11	,	,	,
6745	7706	12	and	and	CC
6745	7706	13	stir	stir	VB
6745	7706	14	into	into	IN
6745	7706	15	the	the	DT
6745	7706	16	dry	dry	JJ
6745	7706	17	ingredients	ingredient	NNS
6745	7706	18	.	.	.
6745	7707	1	Bake	bake	VB
6745	7707	2	twenty	twenty	CD
6745	7707	3	minutes	minute	NNS
6745	7707	4	in	in	IN
6745	7707	5	buttered	butter	VBN
6745	7707	6	muffin	muffin	NNP
6745	7707	7	pans	pan	NNS
6745	7707	8	.	.	.
6745	7708	1	Two	two	CD
6745	7708	2	dozen	dozen	NN
6745	7708	3	muffins	muffin	NNS
6745	7708	4	can	can	MD
6745	7708	5	be	be	VB
6745	7708	6	made	make	VBN
6745	7708	7	with	with	IN
6745	7708	8	the	the	DT
6745	7708	9	quantities	quantity	NNS
6745	7708	10	given	give	VBN
6745	7708	11	.	.	.
6745	7709	1	Fried	fried	JJ
6745	7709	2	Indian	indian	JJ
6745	7709	3	Muffins	Muffins	NNPS
6745	7709	4	.	.	.
6745	7710	1	One	one	CD
6745	7710	2	pint	pint	NN
6745	7710	3	of	of	IN
6745	7710	4	Indian	indian	JJ
6745	7710	5	meal	meal	NN
6745	7710	6	,	,	,
6745	7710	7	one	one	CD
6745	7710	8	pint	pint	NN
6745	7710	9	of	of	IN
6745	7710	10	_	_	NNP
6745	7710	11	boiling	boil	VBG
6745	7710	12	_	_	NNP
6745	7710	13	water	water	NN
6745	7710	14	,	,	,
6745	7710	15	two	two	CD
6745	7710	16	eggs	egg	NNS
6745	7710	17	,	,	,
6745	7710	18	one	one	CD
6745	7710	19	teaspoonful	teaspoonful	NN
6745	7710	20	of	of	IN
6745	7710	21	salt	salt	NN
6745	7710	22	,	,	,
6745	7710	23	one	one	CD
6745	7710	24	table	table	NN
6745	7710	25	-	-	HYPH
6745	7710	26	spoonful	spoonful	JJ
6745	7710	27	of	of	IN
6745	7710	28	sugar	sugar	NN
6745	7710	29	,	,	,
6745	7710	30	one	one	CD
6745	7710	31	heaping	heaping	NN
6745	7710	32	table	table	NN
6745	7710	33	-	-	HYPH
6745	7710	34	spoonful	spoonful	JJ
6745	7710	35	of	of	IN
6745	7710	36	flour	flour	NN
6745	7710	37	.	.	.
6745	7711	1	Pour	pour	VB
6745	7711	2	the	the	DT
6745	7711	3	boiling	boiling	NN
6745	7711	4	water	water	NN
6745	7711	5	gradually	gradually	RB
6745	7711	6	on	on	IN
6745	7711	7	the	the	DT
6745	7711	8	meal	meal	NN
6745	7711	9	,	,	,
6745	7711	10	salt	salt	NN
6745	7711	11	and	and	CC
6745	7711	12	sugar	sugar	NN
6745	7711	13	.	.	.
6745	7712	1	Beat	beat	VB
6745	7712	2	thoroughly	thoroughly	RB
6745	7712	3	,	,	,
6745	7712	4	and	and	CC
6745	7712	5	set	set	VB
6745	7712	6	away	away	RP
6745	7712	7	in	in	IN
6745	7712	8	a	a	DT
6745	7712	9	cool	cool	JJ
6745	7712	10	place	place	NN
6745	7712	11	.	.	.
6745	7713	1	In	in	IN
6745	7713	2	the	the	DT
6745	7713	3	morning	morning	NN
6745	7713	4	add	add	VB
6745	7713	5	the	the	DT
6745	7713	6	eggs	egg	NNS
6745	7713	7	,	,	,
6745	7713	8	well	well	RB
6745	7713	9	beaten	beat	VBN
6745	7713	10	,	,	,
6745	7713	11	and	and	CC
6745	7713	12	the	the	DT
6745	7713	13	flour	flour	NN
6745	7713	14	.	.	.
6745	7714	1	Dip	dip	VB
6745	7714	2	a	a	DT
6745	7714	3	table	table	NN
6745	7714	4	-	-	HYPH
6745	7714	5	spoon	spoon	NN
6745	7714	6	in	in	IN
6745	7714	7	cold	cold	JJ
6745	7714	8	milk	milk	NN
6745	7714	9	,	,	,
6745	7714	10	fill	fill	VB
6745	7714	11	it	-PRON-	PRP
6745	7714	12	with	with	IN
6745	7714	13	batter	batter	NN
6745	7714	14	,	,	,
6745	7714	15	and	and	CC
6745	7714	16	drop	drop	VB
6745	7714	17	this	this	DT
6745	7714	18	into	into	IN
6745	7714	19	boiling	boil	VBG
6745	7714	20	fat	fat	JJ
6745	7714	21	Cook	Cook	NNP
6745	7714	22	ten	ten	CD
6745	7714	23	minutes	minute	NNS
6745	7714	24	.	.	.
6745	7715	1	Corn	corn	NN
6745	7715	2	Cake	Cake	NNP
6745	7715	3	.	.	.
6745	7716	1	One	one	CD
6745	7716	2	quart	quart	NN
6745	7716	3	of	of	IN
6745	7716	4	milk	milk	NN
6745	7716	5	,	,	,
6745	7716	6	one	one	CD
6745	7716	7	pint	pint	NN
6745	7716	8	of	of	IN
6745	7716	9	Indian	indian	JJ
6745	7716	10	meal	meal	NN
6745	7716	11	,	,	,
6745	7716	12	two	two	CD
6745	7716	13	eggs	egg	NNS
6745	7716	14	,	,	,
6745	7716	15	one	one	CD
6745	7716	16	teaspoonful	teaspoonful	NN
6745	7716	17	of	of	IN
6745	7716	18	salt	salt	NN
6745	7716	19	,	,	,
6745	7716	20	butter	butter	VB
6745	7716	21	the	the	DT
6745	7716	22	size	size	NN
6745	7716	23	of	of	IN
6745	7716	24	an	an	DT
6745	7716	25	English	english	JJ
6745	7716	26	walnut	walnut	NN
6745	7716	27	.	.	.
6745	7717	1	Let	let	VB
6745	7717	2	the	the	DT
6745	7717	3	milk	milk	NN
6745	7717	4	come	come	VB
6745	7717	5	to	to	IN
6745	7717	6	a	a	DT
6745	7717	7	boil	boil	NN
6745	7717	8	,	,	,
6745	7717	9	and	and	CC
6745	7717	10	gradually	gradually	RB
6745	7717	11	pour	pour	VB
6745	7717	12	it	-PRON-	PRP
6745	7717	13	on	on	IN
6745	7717	14	the	the	DT
6745	7717	15	meal	meal	NN
6745	7717	16	Add	add	VB
6745	7717	17	the	the	DT
6745	7717	18	butter	butter	NN
6745	7717	19	and	and	CC
6745	7717	20	salt	salt	NN
6745	7717	21	,	,	,
6745	7717	22	and	and	CC
6745	7717	23	beat	beat	VBD
6745	7717	24	well	well	RB
6745	7717	25	,	,	,
6745	7717	26	and	and	CC
6745	7717	27	set	set	VB
6745	7717	28	away	away	RP
6745	7717	29	in	in	IN
6745	7717	30	a	a	DT
6745	7717	31	cool	cool	JJ
6745	7717	32	place	place	NN
6745	7717	33	.	.	.
6745	7718	1	Do	do	VB
6745	7718	2	this	this	DT
6745	7718	3	at	at	IN
6745	7718	4	night	night	NN
6745	7718	5	.	.	.
6745	7719	1	In	in	IN
6745	7719	2	the	the	DT
6745	7719	3	morning	morning	NN
6745	7719	4	beat	beat	NN
6745	7719	5	thoroughly	thoroughly	RB
6745	7719	6	.	.	.
6745	7720	1	Beat	beat	VB
6745	7720	2	the	the	DT
6745	7720	3	eggs	egg	NNS
6745	7720	4	well	well	UH
6745	7720	5	,	,	,
6745	7720	6	and	and	CC
6745	7720	7	add	add	VB
6745	7720	8	them	-PRON-	PRP
6745	7720	9	.	.	.
6745	7721	1	Pour	pour	VB
6745	7721	2	the	the	DT
6745	7721	3	mixture	mixture	NN
6745	7721	4	into	into	IN
6745	7721	5	buttered	butter	VBN
6745	7721	6	deep	deep	JJ
6745	7721	7	earthen	earthen	JJ
6745	7721	8	plates	plate	NNS
6745	7721	9	.	.	.
6745	7722	1	Bake	bake	VB
6745	7722	2	from	from	IN
6745	7722	3	twenty	twenty	CD
6745	7722	4	to	to	IN
6745	7722	5	thirty	thirty	CD
6745	7722	6	minutes	minute	NNS
6745	7722	7	.	.	.
6745	7723	1	Success	success	NN
6745	7723	2	depends	depend	VBZ
6745	7723	3	upon	upon	IN
6745	7723	4	a	a	DT
6745	7723	5	good	good	NN
6745	7723	6	,	,	,
6745	7723	7	beating	beat	VBG
6745	7723	8	of	of	IN
6745	7723	9	the	the	DT
6745	7723	10	cake	cake	NN
6745	7723	11	in	in	IN
6745	7723	12	the	the	DT
6745	7723	13	morning	morning	NN
6745	7723	14	.	.	.
6745	7724	1	Corn	corn	NN
6745	7724	2	Cake	Cake	NNP
6745	7724	3	,	,	,
6745	7724	4	No	no	UH
6745	7724	5	.	.	.
6745	7725	1	2	2	LS
6745	7725	2	.	.	.
6745	7726	1	Two	two	CD
6745	7726	2	tea	tea	NN
6745	7726	3	-	-	HYPH
6745	7726	4	cupfuls	cupfuls	NN
6745	7726	5	of	of	IN
6745	7726	6	corn	corn	NN
6745	7726	7	meal	meal	NN
6745	7726	8	,	,	,
6745	7726	9	one	one	CD
6745	7726	10	of	of	IN
6745	7726	11	flour	flour	NN
6745	7726	12	,	,	,
6745	7726	13	three	three	CD
6745	7726	14	of	of	IN
6745	7726	15	sour	sour	JJ
6745	7726	16	milk	milk	NN
6745	7726	17	,	,	,
6745	7726	18	two	two	CD
6745	7726	19	eggs	egg	NNS
6745	7726	20	,	,	,
6745	7726	21	one	one	CD
6745	7726	22	table	table	NN
6745	7726	23	-	-	HYPH
6745	7726	24	spoonful	spoonful	JJ
6745	7726	25	of	of	IN
6745	7726	26	sugar	sugar	NN
6745	7726	27	,	,	,
6745	7726	28	or	or	CC
6745	7726	29	of	of	IN
6745	7726	30	molasses	molasse	NNS
6745	7726	31	,	,	,
6745	7726	32	if	if	IN
6745	7726	33	you	-PRON-	PRP
6745	7726	34	prefer	prefer	VBP
6745	7726	35	;	;	:
6745	7726	36	one	one	CD
6745	7726	37	teaspoonful	teaspoonful	NN
6745	7726	38	of	of	IN
6745	7726	39	soda	soda	NN
6745	7726	40	,	,	,
6745	7726	41	one	one	CD
6745	7726	42	of	of	IN
6745	7726	43	salt	salt	NN
6745	7726	44	.	.	.
6745	7727	1	Mix	mix	VB
6745	7727	2	together	together	RB
6745	7727	3	the	the	DT
6745	7727	4	sugar	sugar	NN
6745	7727	5	,	,	,
6745	7727	6	salt	salt	NN
6745	7727	7	,	,	,
6745	7727	8	meal	meal	NN
6745	7727	9	and	and	CC
6745	7727	10	flour	flour	NN
6745	7727	11	.	.	.
6745	7728	1	Beat	beat	VB
6745	7728	2	the	the	DT
6745	7728	3	eggs	egg	NNS
6745	7728	4	light	light	NN
6745	7728	5	.	.	.
6745	7729	1	Dissolve	dissolve	VB
6745	7729	2	the	the	DT
6745	7729	3	soda	soda	NN
6745	7729	4	in	in	IN
6745	7729	5	two	two	CD
6745	7729	6	table-	table-	NN
6745	7729	7	spoonfuls	spoonful	NNS
6745	7729	8	of	of	IN
6745	7729	9	boiling	boiling	NN
6745	7729	10	water	water	NN
6745	7729	11	,	,	,
6745	7729	12	and	and	CC
6745	7729	13	pour	pour	VB
6745	7729	14	into	into	IN
6745	7729	15	the	the	DT
6745	7729	16	sour	sour	JJ
6745	7729	17	milk	milk	NN
6745	7729	18	.	.	.
6745	7730	1	Stir	stir	VB
6745	7730	2	well	well	UH
6745	7730	3	,	,	,
6745	7730	4	and	and	CC
6745	7730	5	add	add	VB
6745	7730	6	to	to	IN
6745	7730	7	the	the	DT
6745	7730	8	other	other	JJ
6745	7730	9	mixed	mixed	JJ
6745	7730	10	ingredients	ingredient	NNS
6745	7730	11	.	.	.
6745	7731	1	Add	add	VB
6745	7731	2	the	the	DT
6745	7731	3	eggs	egg	NNS
6745	7731	4	,	,	,
6745	7731	5	and	and	CC
6745	7731	6	mix	mix	VB
6745	7731	7	thoroughly	thoroughly	RB
6745	7731	8	.	.	.
6745	7732	1	Pour	pour	VB
6745	7732	2	into	into	IN
6745	7732	3	buttered	butter	VBN
6745	7732	4	tins	tin	NNS
6745	7732	5	to	to	IN
6745	7732	6	the	the	DT
6745	7732	7	depth	depth	NN
6745	7732	8	of	of	IN
6745	7732	9	about	about	RB
6745	7732	10	an	an	DT
6745	7732	11	inch	inch	NN
6745	7732	12	and	and	CC
6745	7732	13	a	a	DT
6745	7732	14	half	half	NN
6745	7732	15	.	.	.
6745	7733	1	Bake	bake	VB
6745	7733	2	twenty	twenty	CD
6745	7733	3	-	-	HYPH
6745	7733	4	five	five	CD
6745	7733	5	minutes	minute	NNS
6745	7733	6	in	in	IN
6745	7733	7	a	a	DT
6745	7733	8	quick	quick	JJ
6745	7733	9	oven	oven	NN
6745	7733	10	.	.	.
6745	7734	1	Raised	raise	VBN
6745	7734	2	Corn	Corn	NNP
6745	7734	3	Cake	Cake	NNP
6745	7734	4	.	.	.
6745	7735	1	One	one	CD
6745	7735	2	pint	pint	NN
6745	7735	3	of	of	IN
6745	7735	4	Indian	indian	JJ
6745	7735	5	meal	meal	NN
6745	7735	6	,	,	,
6745	7735	7	one	one	CD
6745	7735	8	pint	pint	NN
6745	7735	9	and	and	CC
6745	7735	10	a	a	DT
6745	7735	11	half	half	NN
6745	7735	12	of	of	IN
6745	7735	13	boiling	boil	VBG
6745	7735	14	milk	milk	NN
6745	7735	15	or	or	CC
6745	7735	16	water	water	NN
6745	7735	17	,	,	,
6745	7735	18	one	one	CD
6745	7735	19	table	table	NN
6745	7735	20	-	-	HYPH
6745	7735	21	spoonful	spoonful	JJ
6745	7735	22	of	of	IN
6745	7735	23	sugar	sugar	NN
6745	7735	24	,	,	,
6745	7735	25	two	two	CD
6745	7735	26	of	of	IN
6745	7735	27	butter	butter	NN
6745	7735	28	,	,	,
6745	7735	29	an	an	DT
6745	7735	30	egg	egg	NN
6745	7735	31	,	,	,
6745	7735	32	one	one	CD
6745	7735	33	teaspoonful	teaspoonful	NN
6745	7735	34	of	of	IN
6745	7735	35	salt	salt	NN
6745	7735	36	,	,	,
6745	7735	37	one	one	CD
6745	7735	38	-	-	HYPH
6745	7735	39	fourth	fourth	NN
6745	7735	40	of	of	IN
6745	7735	41	a	a	DT
6745	7735	42	cake	cake	NN
6745	7735	43	of	of	IN
6745	7735	44	compressed	compress	VBN
6745	7735	45	yeast	yeast	NN
6745	7735	46	or	or	CC
6745	7735	47	one	one	CD
6745	7735	48	-	-	HYPH
6745	7735	49	fourth	fourth	NN
6745	7735	50	of	of	IN
6745	7735	51	a	a	DT
6745	7735	52	cupful	cupful	NN
6745	7735	53	of	of	IN
6745	7735	54	liquid	liquid	JJ
6745	7735	55	yeast	yeast	NN
6745	7735	56	.	.	.
6745	7736	1	Pour	pour	VB
6745	7736	2	the	the	DT
6745	7736	3	boiling	boiling	NN
6745	7736	4	milk	milk	NN
6745	7736	5	,	,	,
6745	7736	6	gradually	gradually	RB
6745	7736	7	,	,	,
6745	7736	8	on	on	IN
6745	7736	9	the	the	DT
6745	7736	10	meal	meal	NN
6745	7736	11	;	;	:
6745	7736	12	then	then	RB
6745	7736	13	add	add	VB
6745	7736	14	the	the	DT
6745	7736	15	salt	salt	NN
6745	7736	16	,	,	,
6745	7736	17	sugar	sugar	NN
6745	7736	18	and	and	CC
6745	7736	19	butter	butter	NN
6745	7736	20	,	,	,
6745	7736	21	and	and	CC
6745	7736	22	beat	beat	VBD
6745	7736	23	well	well	RB
6745	7736	24	.	.	.
6745	7737	1	Set	Set	VBN
6745	7737	2	away	away	RB
6745	7737	3	to	to	IN
6745	7737	4	cool	cool	JJ
6745	7737	5	.	.	.
6745	7738	1	When	when	WRB
6745	7738	2	blood	blood	NN
6745	7738	3	warm	warm	JJ
6745	7738	4	,	,	,
6745	7738	5	add	add	VB
6745	7738	6	the	the	DT
6745	7738	7	compressed	compress	VBN
6745	7738	8	yeast	yeast	NN
6745	7738	9	,	,	,
6745	7738	10	dissolved	dissolve	VBN
6745	7738	11	in	in	IN
6745	7738	12	two	two	CD
6745	7738	13	table-	table-	NN
6745	7738	14	spoonfuls	spoonful	NNS
6745	7738	15	of	of	IN
6745	7738	16	cold	cold	JJ
6745	7738	17	water	water	NN
6745	7738	18	,	,	,
6745	7738	19	or	or	CC
6745	7738	20	the	the	DT
6745	7738	21	liquid	liquid	JJ
6745	7738	22	yeast	yeast	NN
6745	7738	23	,	,	,
6745	7738	24	and	and	CC
6745	7738	25	the	the	DT
6745	7738	26	egg	egg	NN
6745	7738	27	,	,	,
6745	7738	28	well	well	RB
6745	7738	29	beaten	beat	VBN
6745	7738	30	.	.	.
6745	7739	1	Let	let	VB
6745	7739	2	the	the	DT
6745	7739	3	batter	batter	NN
6745	7739	4	rise	rise	VB
6745	7739	5	five	five	CD
6745	7739	6	hours	hour	NNS
6745	7739	7	.	.	.
6745	7740	1	Turn	turn	VB
6745	7740	2	into	into	IN
6745	7740	3	buttered	butter	VBN
6745	7740	4	pans	pan	NNS
6745	7740	5	to	to	IN
6745	7740	6	the	the	DT
6745	7740	7	depth	depth	NN
6745	7740	8	of	of	IN
6745	7740	9	about	about	RB
6745	7740	10	two	two	CD
6745	7740	11	niches	niche	NNS
6745	7740	12	.	.	.
6745	7741	1	Let	let	VB
6745	7741	2	it	-PRON-	PRP
6745	7741	3	stand	stand	VB
6745	7741	4	in	in	IN
6745	7741	5	a	a	DT
6745	7741	6	warm	warm	JJ
6745	7741	7	place	place	NN
6745	7741	8	for	for	IN
6745	7741	9	half	half	PDT
6745	7741	10	an	an	DT
6745	7741	11	hour	hour	NN
6745	7741	12	,	,	,
6745	7741	13	and	and	CC
6745	7741	14	then	then	RB
6745	7741	15	bake	bake	VB
6745	7741	16	it	-PRON-	PRP
6745	7741	17	from	from	IN
6745	7741	18	thirty	thirty	CD
6745	7741	19	-	-	HYPH
6745	7741	20	five	five	CD
6745	7741	21	to	to	TO
6745	7741	22	forty	forty	CD
6745	7741	23	-	-	HYPH
6745	7741	24	five	five	CD
6745	7741	25	minutes	minute	NNS
6745	7741	26	.	.	.
6745	7742	1	Thin	Thin	NNP
6745	7742	2	Corn	Corn	NNP
6745	7742	3	Cake	cake	NN
6745	7742	4	.	.	.
6745	7743	1	One	one	CD
6745	7743	2	cupful	cupful	NN
6745	7743	3	of	of	IN
6745	7743	4	Indian	indian	JJ
6745	7743	5	meal	meal	NN
6745	7743	6	,	,	,
6745	7743	7	one	one	CD
6745	7743	8	-	-	HYPH
6745	7743	9	fourth	fourth	NN
6745	7743	10	of	of	IN
6745	7743	11	a	a	DT
6745	7743	12	teaspoonful	teaspoonful	NN
6745	7743	13	of	of	IN
6745	7743	14	salt	salt	NN
6745	7743	15	,	,	,
6745	7743	16	butter	butter	VB
6745	7743	17	the	the	DT
6745	7743	18	size	size	NN
6745	7743	19	of	of	IN
6745	7743	20	an	an	DT
6745	7743	21	egg	egg	NN
6745	7743	22	,	,	,
6745	7743	23	one	one	CD
6745	7743	24	cupful	cupful	NN
6745	7743	25	and	and	CC
6745	7743	26	a	a	DT
6745	7743	27	half	half	NN
6745	7743	28	of	of	IN
6745	7743	29	boiling	boiling	NN
6745	7743	30	water	water	NN
6745	7743	31	,	,	,
6745	7743	32	one	one	CD
6745	7743	33	teaspoonful	teaspoonful	NN
6745	7743	34	of	of	IN
6745	7743	35	sugar	sugar	NN
6745	7743	36	.	.	.
6745	7744	1	Pour	pour	VB
6745	7744	2	the	the	DT
6745	7744	3	boiling	boiling	NN
6745	7744	4	water	water	NN
6745	7744	5	on	on	IN
6745	7744	6	the	the	DT
6745	7744	7	meal	meal	NN
6745	7744	8	,	,	,
6745	7744	9	sugar	sugar	NN
6745	7744	10	and	and	CC
6745	7744	11	salt	salt	NN
6745	7744	12	.	.	.
6745	7745	1	Beat	beat	VB
6745	7745	2	thoroughly	thoroughly	RB
6745	7745	3	.	.	.
6745	7746	1	Add	add	VB
6745	7746	2	the	the	DT
6745	7746	3	butter	butter	NN
6745	7746	4	,	,	,
6745	7746	5	and	and	CC
6745	7746	6	,	,	,
6745	7746	7	when	when	WRB
6745	7746	8	well	well	RB
6745	7746	9	mixed	mixed	JJ
6745	7746	10	,	,	,
6745	7746	11	spread	spread	VBD
6745	7746	12	_	_	NNP
6745	7746	13	very	very	RB
6745	7746	14	_	_	NNP
6745	7746	15	thin	thin	NN
6745	7746	16	on	on	IN
6745	7746	17	buttered	butter	VBN
6745	7746	18	tin	tin	NN
6745	7746	19	sheets	sheet	NNS
6745	7746	20	.	.	.
6745	7747	1	Bake	bake	VB
6745	7747	2	slowly	slowly	RB
6745	7747	3	for	for	IN
6745	7747	4	about	about	RB
6745	7747	5	twenty	twenty	CD
6745	7747	6	minutes	minute	NNS
6745	7747	7	.	.	.
6745	7748	1	Rye	Rye	NNP
6745	7748	2	Muffins	Muffins	NNP
6745	7748	3	.	.	.
6745	7749	1	One	one	CD
6745	7749	2	pint	pint	NN
6745	7749	3	of	of	IN
6745	7749	4	rye	rye	NN
6745	7749	5	meal	meal	NNP
6745	7749	6	,	,	,
6745	7749	7	not	not	RB
6745	7749	8	flour	flour	NN
6745	7749	9	;	;	:
6745	7749	10	one	one	CD
6745	7749	11	pint	pint	NN
6745	7749	12	of	of	IN
6745	7749	13	wheat	wheat	NN
6745	7749	14	flour	flour	NN
6745	7749	15	,	,	,
6745	7749	16	one	one	CD
6745	7749	17	pint	pint	NN
6745	7749	18	of	of	IN
6745	7749	19	milk	milk	NN
6745	7749	20	,	,	,
6745	7749	21	half	half	PDT
6745	7749	22	a	a	DT
6745	7749	23	cupful	cupful	NN
6745	7749	24	of	of	IN
6745	7749	25	sugar	sugar	NN
6745	7749	26	,	,	,
6745	7749	27	one	one	CD
6745	7749	28	teaspoonful	teaspoonful	NN
6745	7749	29	of	of	IN
6745	7749	30	salt	salt	NN
6745	7749	31	,	,	,
6745	7749	32	one	one	CD
6745	7749	33	of	of	IN
6745	7749	34	soda	soda	NN
6745	7749	35	,	,	,
6745	7749	36	two	two	CD
6745	7749	37	of	of	IN
6745	7749	38	cream	cream	NN
6745	7749	39	of	of	IN
6745	7749	40	tartar	tartar	NN
6745	7749	41	and	and	CC
6745	7749	42	two	two	CD
6745	7749	43	eggs	egg	NNS
6745	7749	44	.	.	.
6745	7750	1	Put	put	VB
6745	7750	2	the	the	DT
6745	7750	3	meal	meal	NN
6745	7750	4	in	in	IN
6745	7750	5	a	a	DT
6745	7750	6	mixing	mix	VBG
6745	7750	7	bowl	bowl	NN
6745	7750	8	.	.	.
6745	7751	1	Put	put	VB
6745	7751	2	the	the	DT
6745	7751	3	flour	flour	NN
6745	7751	4	and	and	CC
6745	7751	5	other	other	JJ
6745	7751	6	ingredients	ingredient	NNS
6745	7751	7	in	in	IN
6745	7751	8	a	a	DT
6745	7751	9	sieve	sieve	NN
6745	7751	10	,	,	,
6745	7751	11	and	and	CC
6745	7751	12	mix	mix	VB
6745	7751	13	thoroughly	thoroughly	RB
6745	7751	14	,	,	,
6745	7751	15	and	and	CC
6745	7751	16	sift	sift	NNP
6745	7751	17	.	.	.
6745	7752	1	Beat	beat	VB
6745	7752	2	the	the	DT
6745	7752	3	eggs	egg	NNS
6745	7752	4	light	light	NN
6745	7752	5	.	.	.
6745	7753	1	Add	add	VB
6745	7753	2	the	the	DT
6745	7753	3	milk	milk	NN
6745	7753	4	to	to	IN
6745	7753	5	them	-PRON-	PRP
6745	7753	6	and	and	CC
6745	7753	7	pour	pour	VB
6745	7753	8	on	on	IN
6745	7753	9	the	the	DT
6745	7753	10	dry	dry	JJ
6745	7753	11	ingredients	ingredient	NNS
6745	7753	12	.	.	.
6745	7754	1	Beat	beat	VB
6745	7754	2	well	well	RB
6745	7754	3	.	.	.
6745	7755	1	Butter	butter	VB
6745	7755	2	the	the	DT
6745	7755	3	muffin	muffin	NN
6745	7755	4	tins	tin	NNS
6745	7755	5	and	and	CC
6745	7755	6	bake	bake	VBP
6745	7755	7	twenty	twenty	CD
6745	7755	8	minutes	minute	NNS
6745	7755	9	is	be	VBZ
6745	7755	10	a	a	DT
6745	7755	11	quick	quick	JJ
6745	7755	12	oven	oven	NN
6745	7755	13	.	.	.
6745	7756	1	The	the	DT
6745	7756	2	quantities	quantity	NNS
6745	7756	3	given	give	VBN
6745	7756	4	will	will	MD
6745	7756	5	make	make	VB
6745	7756	6	twenty	twenty	CD
6745	7756	7	-	-	HYPH
6745	7756	8	four	four	CD
6745	7756	9	muffins	muffin	NNS
6745	7756	10	.	.	.
6745	7757	1	To	to	TO
6745	7757	2	make	make	VB
6745	7757	3	a	a	DT
6745	7757	4	less	less	JJR
6745	7757	5	quantity	quantity	NN
6745	7757	6	,	,	,
6745	7757	7	divide	divide	VB
6745	7757	8	the	the	DT
6745	7757	9	dry	dry	JJ
6745	7757	10	mixture	mixture	NN
6745	7757	11	after	after	IN
6745	7757	12	it	-PRON-	PRP
6745	7757	13	is	be	VBZ
6745	7757	14	prepared	prepared	JJ
6745	7757	15	(	(	-LRB-
6745	7757	16	it	-PRON-	PRP
6745	7757	17	can	can	MD
6745	7757	18	be	be	VB
6745	7757	19	used	use	VBN
6745	7757	20	whenever	whenever	WRB
6745	7757	21	it	-PRON-	PRP
6745	7757	22	may	may	MD
6745	7757	23	be	be	VB
6745	7757	24	wanted	want	VBN
6745	7757	25	if	if	IN
6745	7757	26	it	-PRON-	PRP
6745	7757	27	is	be	VBZ
6745	7757	28	kept	keep	VBN
6745	7757	29	dry	dry	JJ
6745	7757	30	)	)	-RRB-
6745	7757	31	;	;	:
6745	7757	32	then	then	RB
6745	7757	33	halve	halve	VB
6745	7757	34	the	the	DT
6745	7757	35	other	other	JJ
6745	7757	36	ingredients	ingredient	NNS
6745	7757	37	.	.	.
6745	7758	1	Fried	Fried	NNP
6745	7758	2	Rye	Rye	NNP
6745	7758	3	Muffin	Muffin	NNP
6745	7758	4	.	.	.
6745	7759	1	One	one	CD
6745	7759	2	cupful	cupful	JJ
6745	7759	3	and	and	CC
6745	7759	4	a	a	DT
6745	7759	5	half	half	NN
6745	7759	6	of	of	IN
6745	7759	7	rye	rye	NN
6745	7759	8	meal	meal	NN
6745	7759	9	,	,	,
6745	7759	10	one	one	CD
6745	7759	11	cupful	cupful	JJ
6745	7759	12	and	and	CC
6745	7759	13	a	a	DT
6745	7759	14	half	half	NN
6745	7759	15	of	of	IN
6745	7759	16	flour	flour	NN
6745	7759	17	,	,	,
6745	7759	18	one	one	CD
6745	7759	19	cupful	cupful	NN
6745	7759	20	of	of	IN
6745	7759	21	milk	milk	NN
6745	7759	22	,	,	,
6745	7759	23	two	two	CD
6745	7759	24	eggs	egg	NNS
6745	7759	25	,	,	,
6745	7759	26	one	one	CD
6745	7759	27	teaspoonful	teaspoonful	NN
6745	7759	28	of	of	IN
6745	7759	29	soda	soda	NN
6745	7759	30	,	,	,
6745	7759	31	two	two	CD
6745	7759	32	of	of	IN
6745	7759	33	cream	cream	NN
6745	7759	34	of	of	IN
6745	7759	35	tartar	tartar	NN
6745	7759	36	,	,	,
6745	7759	37	two	two	CD
6745	7759	38	generous	generous	JJ
6745	7759	39	table	table	NN
6745	7759	40	-	-	HYPH
6745	7759	41	spoonfuls	spoonful	NNS
6745	7759	42	of	of	IN
6745	7759	43	sugar	sugar	NN
6745	7759	44	,	,	,
6745	7759	45	half	half	PDT
6745	7759	46	a	a	DT
6745	7759	47	teaspoonful	teaspoonful	NN
6745	7759	48	of	of	IN
6745	7759	49	salt	salt	NN
6745	7759	50	.	.	.
6745	7760	1	Put	put	VB
6745	7760	2	the	the	DT
6745	7760	3	meal	meal	NN
6745	7760	4	in	in	IN
6745	7760	5	a	a	DT
6745	7760	6	large	large	JJ
6745	7760	7	bowl	bowl	NN
6745	7760	8	.	.	.
6745	7761	1	Put	put	VB
6745	7761	2	the	the	DT
6745	7761	3	flour	flour	NN
6745	7761	4	,	,	,
6745	7761	5	cream	cream	NN
6745	7761	6	of	of	IN
6745	7761	7	tartar	tartar	NN
6745	7761	8	,	,	,
6745	7761	9	soda	soda	NN
6745	7761	10	,	,	,
6745	7761	11	sugar	sugar	NN
6745	7761	12	and	and	CC
6745	7761	13	salt	salt	NN
6745	7761	14	in	in	IN
6745	7761	15	the	the	DT
6745	7761	16	sieve	sieve	NN
6745	7761	17	,	,	,
6745	7761	18	and	and	CC
6745	7761	19	rub	rub	VB
6745	7761	20	through	through	RP
6745	7761	21	on	on	IN
6745	7761	22	to	to	IN
6745	7761	23	the	the	DT
6745	7761	24	meal	meal	NN
6745	7761	25	.	.	.
6745	7762	1	Beat	beat	VB
6745	7762	2	the	the	DT
6745	7762	3	eggs	egg	NNS
6745	7762	4	well	well	RB
6745	7762	5	,	,	,
6745	7762	6	add	add	VB
6745	7762	7	the	the	DT
6745	7762	8	milk	milk	NN
6745	7762	9	to	to	IN
6745	7762	10	them	-PRON-	PRP
6745	7762	11	,	,	,
6745	7762	12	and	and	CC
6745	7762	13	stir	stir	VB
6745	7762	14	into	into	IN
6745	7762	15	the	the	DT
6745	7762	16	dry	dry	JJ
6745	7762	17	ingredients	ingredient	NNS
6745	7762	18	.	.	.
6745	7763	1	Fry	fry	PRP
6745	7763	2	the	the	DT
6745	7763	3	same	same	JJ
6745	7763	4	as	as	IN
6745	7763	5	Indian	indian	JJ
6745	7763	6	muffins	muffin	NNS
6745	7763	7	.	.	.
6745	7764	1	Rice	Rice	NNP
6745	7764	2	Muffins	Muffins	NNP
6745	7764	3	.	.	.
6745	7765	1	One	one	CD
6745	7765	2	pint	pint	NN
6745	7765	3	of	of	IN
6745	7765	4	milk	milk	NN
6745	7765	5	,	,	,
6745	7765	6	one	one	CD
6745	7765	7	quart	quart	NN
6745	7765	8	of	of	IN
6745	7765	9	flour	flour	NN
6745	7765	10	,	,	,
6745	7765	11	one	one	CD
6745	7765	12	pint	pint	NN
6745	7765	13	of	of	IN
6745	7765	14	boiled	boil	VBN
6745	7765	15	rice	rice	NN
6745	7765	16	,	,	,
6745	7765	17	three	three	CD
6745	7765	18	eggs	egg	NNS
6745	7765	19	,	,	,
6745	7765	20	two	two	CD
6745	7765	21	table	table	NN
6745	7765	22	-	-	HYPH
6745	7765	23	spoonfuls	spoonful	NNS
6745	7765	24	of	of	IN
6745	7765	25	sugar	sugar	NN
6745	7765	26	,	,	,
6745	7765	27	one	one	CD
6745	7765	28	teaspoonful	teaspoonful	NN
6745	7765	29	of	of	IN
6745	7765	30	salt	salt	NN
6745	7765	31	,	,	,
6745	7765	32	one	one	CD
6745	7765	33	of	of	IN
6745	7765	34	soda	soda	NN
6745	7765	35	,	,	,
6745	7765	36	two	two	CD
6745	7765	37	of	of	IN
6745	7765	38	cream	cream	NN
6745	7765	39	of	of	IN
6745	7765	40	tartar	tartar	NN
6745	7765	41	.	.	.
6745	7766	1	Mix	mix	VB
6745	7766	2	the	the	DT
6745	7766	3	sugar	sugar	NN
6745	7766	4	,	,	,
6745	7766	5	salt	salt	NN
6745	7766	6	,	,	,
6745	7766	7	soda	soda	NN
6745	7766	8	and	and	CC
6745	7766	9	cream	cream	NN
6745	7766	10	of	of	IN
6745	7766	11	tartar	tartar	NN
6745	7766	12	with	with	IN
6745	7766	13	the	the	DT
6745	7766	14	flour	flour	NN
6745	7766	15	,	,	,
6745	7766	16	and	and	CC
6745	7766	17	rub	rub	VB
6745	7766	18	through	through	RP
6745	7766	19	a	a	DT
6745	7766	20	sieve	sieve	NN
6745	7766	21	.	.	.
6745	7767	1	Beat	beat	VB
6745	7767	2	the	the	DT
6745	7767	3	eggs	egg	NNS
6745	7767	4	and	and	CC
6745	7767	5	add	add	VB
6745	7767	6	to	to	IN
6745	7767	7	the	the	DT
6745	7767	8	milk	milk	NN
6745	7767	9	.	.	.
6745	7768	1	Stir	stir	VB
6745	7768	2	gradually	gradually	RB
6745	7768	3	into	into	IN
6745	7768	4	the	the	DT
6745	7768	5	flour	flour	NN
6745	7768	6	.	.	.
6745	7769	1	When	when	WRB
6745	7769	2	a	a	DT
6745	7769	3	smooth	smooth	JJ
6745	7769	4	,	,	,
6745	7769	5	light	light	JJ
6745	7769	6	paste	paste	NN
6745	7769	7	,	,	,
6745	7769	8	add	add	VB
6745	7769	9	the	the	DT
6745	7769	10	rice	rice	NN
6745	7769	11	.	.	.
6745	7770	1	Beat	beat	VB
6745	7770	2	thoroughly	thoroughly	RB
6745	7770	3	.	.	.
6745	7771	1	Bake	bake	VB
6745	7771	2	thirty	thirty	CD
6745	7771	3	-	-	HYPH
6745	7771	4	five	five	CD
6745	7771	5	minutes	minute	NNS
6745	7771	6	in	in	IN
6745	7771	7	buttered	buttered	JJ
6745	7771	8	pans	pan	NNS
6745	7771	9	.	.	.
6745	7772	1	Three	three	CD
6745	7772	2	dozen	dozen	NN
6745	7772	3	muffins	muffin	NNS
6745	7772	4	can	can	MD
6745	7772	5	be	be	VB
6745	7772	6	made	make	VBN
6745	7772	7	from	from	IN
6745	7772	8	the	the	DT
6745	7772	9	quantities	quantity	NNS
6745	7772	10	given	give	VBN
6745	7772	11	.	.	.
6745	7773	1	Raised	Raised	NNP
6745	7773	2	Rice	Rice	NNP
6745	7773	3	Muffins	Muffins	NNP
6745	7773	4	.	.	.
6745	7774	1	One	one	CD
6745	7774	2	pint	pint	NN
6745	7774	3	of	of	IN
6745	7774	4	warm	warm	JJ
6745	7774	5	milk	milk	NN
6745	7774	6	,	,	,
6745	7774	7	two	two	CD
6745	7774	8	cupfuls	cupful	NNS
6745	7774	9	of	of	IN
6745	7774	10	warm	warm	JJ
6745	7774	11	boiled	boil	VBN
6745	7774	12	rice	rice	NN
6745	7774	13	,	,	,
6745	7774	14	one	one	CD
6745	7774	15	quart	quart	NN
6745	7774	16	of	of	IN
6745	7774	17	bread	bread	NN
6745	7774	18	flour	flour	NN
6745	7774	19	,	,	,
6745	7774	20	one	one	CD
6745	7774	21	teaspoonful	teaspoonful	NN
6745	7774	22	of	of	IN
6745	7774	23	salt	salt	NN
6745	7774	24	,	,	,
6745	7774	25	two	two	CD
6745	7774	26	table	table	NN
6745	7774	27	-	-	HYPH
6745	7774	28	spoonfuls	spoonful	NNS
6745	7774	29	of	of	IN
6745	7774	30	butter	butter	NN
6745	7774	31	,	,	,
6745	7774	32	one	one	CD
6745	7774	33	-	-	HYPH
6745	7774	34	third	third	NN
6745	7774	35	of	of	IN
6745	7774	36	a	a	DT
6745	7774	37	cake	cake	NN
6745	7774	38	of	of	IN
6745	7774	39	compressed	compress	VBN
6745	7774	40	yeast	yeast	NN
6745	7774	41	.	.	.
6745	7775	1	Mix	mix	VB
6745	7775	2	the	the	DT
6745	7775	3	butter	butter	NN
6745	7775	4	,	,	,
6745	7775	5	rice	rice	NN
6745	7775	6	and	and	CC
6745	7775	7	milk	milk	NN
6745	7775	8	together	together	RB
6745	7775	9	.	.	.
6745	7776	1	Pour	pour	VB
6745	7776	2	the	the	DT
6745	7776	3	mixture	mixture	NN
6745	7776	4	on	on	IN
6745	7776	5	the	the	DT
6745	7776	6	flour	flour	NN
6745	7776	7	,	,	,
6745	7776	8	and	and	CC
6745	7776	9	beat	beat	VBD
6745	7776	10	till	till	IN
6745	7776	11	a	a	DT
6745	7776	12	light	light	JJ
6745	7776	13	batter	batter	NN
6745	7776	14	is	be	VBZ
6745	7776	15	formed	form	VBN
6745	7776	16	.	.	.
6745	7777	1	Mix	mix	VB
6745	7777	2	the	the	DT
6745	7777	3	yeast	yeast	NN
6745	7777	4	with	with	IN
6745	7777	5	four	four	CD
6745	7777	6	table	table	NN
6745	7777	7	-	-	HYPH
6745	7777	8	spoonfuls	spoonful	NNS
6745	7777	9	of	of	IN
6745	7777	10	cold	cold	JJ
6745	7777	11	water	water	NN
6745	7777	12	,	,	,
6745	7777	13	and	and	CC
6745	7777	14	add	add	VB
6745	7777	15	it	-PRON-	PRP
6745	7777	16	and	and	CC
6745	7777	17	the	the	DT
6745	7777	18	salt	salt	NN
6745	7777	19	to	to	IN
6745	7777	20	the	the	DT
6745	7777	21	batter	batter	NN
6745	7777	22	,	,	,
6745	7777	23	which	which	WDT
6745	7777	24	let	let	VBD
6745	7777	25	rise	rise	VB
6745	7777	26	over	over	IN
6745	7777	27	night	night	NN
6745	7777	28	in	in	IN
6745	7777	29	a	a	DT
6745	7777	30	cool	cool	JJ
6745	7777	31	place	place	NN
6745	7777	32	.	.	.
6745	7778	1	In	in	IN
6745	7778	2	the	the	DT
6745	7778	3	morning	morning	NN
6745	7778	4	fill	fill	NN
6745	7778	5	buttered	butter	VBD
6745	7778	6	muffin	muffin	NNP
6745	7778	7	pans	pans	NNPS
6745	7778	8	two	two	CD
6745	7778	9	-	-	HYPH
6745	7778	10	thirds	third	NNS
6745	7778	11	to	to	IN
6745	7778	12	the	the	DT
6745	7778	13	top	top	NN
6745	7778	14	,	,	,
6745	7778	15	and	and	CC
6745	7778	16	set	set	VBD
6745	7778	17	them	-PRON-	PRP
6745	7778	18	in	in	IN
6745	7778	19	a	a	DT
6745	7778	20	warm	warm	JJ
6745	7778	21	place	place	NN
6745	7778	22	till	till	IN
6745	7778	23	the	the	DT
6745	7778	24	batter	batter	NN
6745	7778	25	has	have	VBZ
6745	7778	26	so	so	RB
6745	7778	27	risen	rise	VBN
6745	7778	28	as	as	IN
6745	7778	29	to	to	TO
6745	7778	30	fill	fill	VB
6745	7778	31	the	the	DT
6745	7778	32	tins	tin	NNS
6745	7778	33	.	.	.
6745	7779	1	Bake	bake	VB
6745	7779	2	thirty	thirty	CD
6745	7779	3	-	-	HYPH
6745	7779	4	five	five	CD
6745	7779	5	minutes	minute	NNS
6745	7779	6	.	.	.
6745	7780	1	One	one	CD
6745	7780	2	-	-	HYPH
6745	7780	3	third	third	NN
6745	7780	4	of	of	IN
6745	7780	5	a	a	DT
6745	7780	6	cupful	cupful	NN
6745	7780	7	of	of	IN
6745	7780	8	liquid	liquid	JJ
6745	7780	9	yeast	yeast	NN
6745	7780	10	may	may	MD
6745	7780	11	be	be	VB
6745	7780	12	substituted	substitute	VBN
6745	7780	13	for	for	IN
6745	7780	14	the	the	DT
6745	7780	15	compressed	compress	VBN
6745	7780	16	yeast	yeast	NN
6745	7780	17	.	.	.
6745	7781	1	Hominy	Hominy	NNP
6745	7781	2	Muffins	Muffins	NNPS
6745	7781	3	.	.	.
6745	7782	1	A	a	DT
6745	7782	2	pint	pint	NN
6745	7782	3	of	of	IN
6745	7782	4	milk	milk	NN
6745	7782	5	,	,	,
6745	7782	6	a	a	DT
6745	7782	7	quart	quart	NN
6745	7782	8	of	of	IN
6745	7782	9	Haxall	Haxall	NNP
6745	7782	10	flour	flour	NN
6745	7782	11	,	,	,
6745	7782	12	one	one	CD
6745	7782	13	teaspoonful	teaspoonful	NN
6745	7782	14	of	of	IN
6745	7782	15	salt	salt	NN
6745	7782	16	,	,	,
6745	7782	17	two	two	CD
6745	7782	18	table	table	NN
6745	7782	19	-	-	HYPH
6745	7782	20	spoonfuls	spoonful	NNS
6745	7782	21	of	of	IN
6745	7782	22	butter	butter	NN
6745	7782	23	,	,	,
6745	7782	24	one	one	CD
6745	7782	25	-	-	HYPH
6745	7782	26	third	third	NN
6745	7782	27	of	of	IN
6745	7782	28	a	a	DT
6745	7782	29	cake	cake	NN
6745	7782	30	of	of	IN
6745	7782	31	compressed	compress	VBN
6745	7782	32	yeast	yeast	NN
6745	7782	33	,	,	,
6745	7782	34	or	or	CC
6745	7782	35	one	one	CD
6745	7782	36	-	-	HYPH
6745	7782	37	third	third	NN
6745	7782	38	of	of	IN
6745	7782	39	a	a	DT
6745	7782	40	cupful	cupful	NN
6745	7782	41	of	of	IN
6745	7782	42	liquid	liquid	JJ
6745	7782	43	yeast	yeast	NN
6745	7782	44	;	;	:
6745	7782	45	half	half	PDT
6745	7782	46	a	a	DT
6745	7782	47	cupful	cupful	NN
6745	7782	48	of	of	IN
6745	7782	49	hominy	hominy	JJ
6745	7782	50	,	,	,
6745	7782	51	measured	measure	VBN
6745	7782	52	before	before	IN
6745	7782	53	cooking	cooking	NN
6745	7782	54	.	.	.
6745	7783	1	Wash	wash	VB
6745	7783	2	the	the	DT
6745	7783	3	hominy	hominy	NN
6745	7783	4	,	,	,
6745	7783	5	and	and	CC
6745	7783	6	add	add	VB
6745	7783	7	a	a	DT
6745	7783	8	pint	pint	NN
6745	7783	9	of	of	IN
6745	7783	10	boiling	boil	VBG
6745	7783	11	water	water	NN
6745	7783	12	.	.	.
6745	7784	1	Boil	Boil	NNP
6745	7784	2	one	one	CD
6745	7784	3	hour	hour	NN
6745	7784	4	,	,	,
6745	7784	5	stirring	stir	VBG
6745	7784	6	often	often	RB
6745	7784	7	.	.	.
6745	7785	1	Then	then	RB
6745	7785	2	add	add	VB
6745	7785	3	the	the	DT
6745	7785	4	milk	milk	NN
6745	7785	5	,	,	,
6745	7785	6	salt	salt	NN
6745	7785	7	,	,	,
6745	7785	8	yeast	yeast	NN
6745	7785	9	and	and	CC
6745	7785	10	butter	butter	NN
6745	7785	11	.	.	.
6745	7786	1	Pour	pour	VB
6745	7786	2	this	this	DT
6745	7786	3	,	,	,
6745	7786	4	gradually	gradually	RB
6745	7786	5	,	,	,
6745	7786	6	on	on	IN
6745	7786	7	the	the	DT
6745	7786	8	flour	flour	NN
6745	7786	9	,	,	,
6745	7786	10	beating	beat	VBG
6745	7786	11	well	well	RB
6745	7786	12	.	.	.
6745	7787	1	Let	let	VB
6745	7787	2	it	-PRON-	PRP
6745	7787	3	rise	rise	VB
6745	7787	4	over	over	IN
6745	7787	5	night	night	NN
6745	7787	6	In	in	IN
6745	7787	7	the	the	DT
6745	7787	8	morning	morning	NN
6745	7787	9	put	put	VBN
6745	7787	10	in	in	RP
6745	7787	11	buttered	butter	VBN
6745	7787	12	muffin	muffin	NN
6745	7787	13	pans	pan	NNS
6745	7787	14	and	and	CC
6745	7787	15	let	let	VB
6745	7787	16	rise	rise	NN
6745	7787	17	from	from	IN
6745	7787	18	half	half	NN
6745	7787	19	to	to	IN
6745	7787	20	three	three	CD
6745	7787	21	-	-	HYPH
6745	7787	22	quarters	quarter	NNS
6745	7787	23	of	of	IN
6745	7787	24	an	an	DT
6745	7787	25	hour	hour	NN
6745	7787	26	.	.	.
6745	7788	1	Bake	bake	VB
6745	7788	2	thirty	thirty	CD
6745	7788	3	-	-	HYPH
6745	7788	4	five	five	CD
6745	7788	5	minutes	minute	NNS
6745	7788	6	.	.	.
6745	7789	1	The	the	DT
6745	7789	2	muffins	muffin	NNS
6745	7789	3	may	may	MD
6745	7789	4	be	be	VB
6745	7789	5	put	put	VBN
6745	7789	6	to	to	TO
6745	7789	7	rise	rise	VB
6745	7789	8	in	in	IN
6745	7789	9	the	the	DT
6745	7789	10	morning	morning	NN
6745	7789	11	for	for	IN
6745	7789	12	tea	tea	NN
6745	7789	13	.	.	.
6745	7790	1	Gems	gem	NNS
6745	7790	2	.	.	.
6745	7791	1	One	one	CD
6745	7791	2	pint	pint	NN
6745	7791	3	of	of	IN
6745	7791	4	flour	flour	NN
6745	7791	5	,	,	,
6745	7791	6	one	one	CD
6745	7791	7	of	of	IN
6745	7791	8	milk	milk	NN
6745	7791	9	,	,	,
6745	7791	10	an	an	DT
6745	7791	11	egg	egg	NN
6745	7791	12	,	,	,
6745	7791	13	half	half	PDT
6745	7791	14	a	a	DT
6745	7791	15	teaspoonful	teaspoonful	NN
6745	7791	16	of	of	IN
6745	7791	17	salt	salt	NN
6745	7791	18	.	.	.
6745	7792	1	Beat	beat	VB
6745	7792	2	the	the	DT
6745	7792	3	egg	egg	NN
6745	7792	4	until	until	IN
6745	7792	5	light	light	NN
6745	7792	6	,	,	,
6745	7792	7	add	add	VB
6745	7792	8	the	the	DT
6745	7792	9	milk	milk	NN
6745	7792	10	and	and	CC
6745	7792	11	salt	salt	NN
6745	7792	12	to	to	IN
6745	7792	13	it	-PRON-	PRP
6745	7792	14	,	,	,
6745	7792	15	and	and	CC
6745	7792	16	beat	beat	VBD
6745	7792	17	,	,	,
6745	7792	18	gradually	gradually	RB
6745	7792	19	,	,	,
6745	7792	20	into	into	IN
6745	7792	21	the	the	DT
6745	7792	22	flour	flour	NN
6745	7792	23	.	.	.
6745	7793	1	Bake	bake	VB
6745	7793	2	twenty	twenty	CD
6745	7793	3	minutes	minute	NNS
6745	7793	4	in	in	IN
6745	7793	5	hot	hot	JJ
6745	7793	6	gem	gem	NN
6745	7793	7	pans	pan	NNS
6745	7793	8	.	.	.
6745	7794	1	A	a	DT
6745	7794	2	dozen	dozen	NN
6745	7794	3	cakes	cake	NNS
6745	7794	4	can	can	MD
6745	7794	5	be	be	VB
6745	7794	6	made	make	VBN
6745	7794	7	with	with	IN
6745	7794	8	the	the	DT
6745	7794	9	quantities	quantity	NNS
6745	7794	10	given	give	VBN
6745	7794	11	.	.	.
6745	7795	1	Hominy	Hominy	NNP
6745	7795	2	Drop	Drop	NNP
6745	7795	3	-	-	HYPH
6745	7795	4	Cakes	Cakes	NNP
6745	7795	5	.	.	.
6745	7796	1	One	one	CD
6745	7796	2	pint	pint	NN
6745	7796	3	of	of	IN
6745	7796	4	fresh	fresh	JJ
6745	7796	5	boiled	boil	VBN
6745	7796	6	hominy	hominy	NNP
6745	7796	7	(	(	-LRB-
6745	7796	8	or	or	CC
6745	7796	9	,	,	,
6745	7796	10	cold	cold	JJ
6745	7796	11	hominy	hominy	NNP
6745	7796	12	may	may	MD
6745	7796	13	be	be	VB
6745	7796	14	used	use	VBN
6745	7796	15	;	;	:
6745	7796	16	if	if	IN
6745	7796	17	the	the	DT
6745	7796	18	latter	latter	JJ
6745	7796	19	,	,	,
6745	7796	20	break	break	VB
6745	7796	21	into	into	IN
6745	7796	22	grains	grain	NNS
6745	7796	23	,	,	,
6745	7796	24	as	as	RB
6745	7796	25	lightly	lightly	RB
6745	7796	26	as	as	IN
6745	7796	27	possible	possible	JJ
6745	7796	28	,	,	,
6745	7796	29	with	with	IN
6745	7796	30	a	a	DT
6745	7796	31	fork	fork	NN
6745	7796	32	,	,	,
6745	7796	33	and	and	CC
6745	7796	34	heat	heat	NN
6745	7796	35	in	in	IN
6745	7796	36	a	a	DT
6745	7796	37	farina	farina	NN
6745	7796	38	kettle	kettle	NN
6745	7796	39	without	without	IN
6745	7796	40	adding	add	VBG
6745	7796	41	water	water	NN
6745	7796	42	)	)	-RRB-
6745	7796	43	,	,	,
6745	7796	44	one	one	CD
6745	7796	45	table	table	NN
6745	7796	46	-	-	HYPH
6745	7796	47	spoonful	spoonful	JJ
6745	7796	48	of	of	IN
6745	7796	49	water	water	NN
6745	7796	50	,	,	,
6745	7796	51	two	two	CD
6745	7796	52	eggs	egg	NNS
6745	7796	53	--	--	:
6745	7796	54	whites	white	NNS
6745	7796	55	and	and	CC
6745	7796	56	yolks	yolk	NNS
6745	7796	57	beaten	beat	VBN
6745	7796	58	separately	separately	RB
6745	7796	59	.	.	.
6745	7797	1	Stir	stir	VB
6745	7797	2	the	the	DT
6745	7797	3	yolks	yolk	NNS
6745	7797	4	into	into	IN
6745	7797	5	the	the	DT
6745	7797	6	hominy	hominy	JJ
6745	7797	7	first	first	RB
6745	7797	8	,	,	,
6745	7797	9	then	then	RB
6745	7797	10	the	the	DT
6745	7797	11	whites	white	NNS
6745	7797	12	,	,	,
6745	7797	13	and	and	CC
6745	7797	14	a	a	DT
6745	7797	15	teaspoonful	teaspoonful	NN
6745	7797	16	of	of	IN
6745	7797	17	salt	salt	NN
6745	7797	18	,	,	,
6745	7797	19	if	if	IN
6745	7797	20	the	the	DT
6745	7797	21	hominy	hominy	NNP
6745	7797	22	has	have	VBZ
6745	7797	23	not	not	RB
6745	7797	24	been	be	VBN
6745	7797	25	salted	salt	VBN
6745	7797	26	in	in	IN
6745	7797	27	cooking	cooking	NN
6745	7797	28	;	;	:
6745	7797	29	or	or	CC
6745	7797	30	,	,	,
6745	7797	31	if	if	IN
6745	7797	32	it	-PRON-	PRP
6745	7797	33	has	have	VBZ
6745	7797	34	,	,	,
6745	7797	35	use	use	VB
6745	7797	36	half	half	PDT
6745	7797	37	a	a	DT
6745	7797	38	teaspoonful	teaspoonful	JJ
6745	7797	39	.	.	.
6745	7798	1	Drop	drop	VB
6745	7798	2	,	,	,
6745	7798	3	in	in	IN
6745	7798	4	table	table	NN
6745	7798	5	-	-	HYPH
6745	7798	6	spoonfuls	spoonful	NNS
6745	7798	7	,	,	,
6745	7798	8	on	on	IN
6745	7798	9	well	well	RB
6745	7798	10	-	-	HYPH
6745	7798	11	buttered	butter	VBN
6745	7798	12	tin	tin	NN
6745	7798	13	sheets	sheet	NNS
6745	7798	14	,	,	,
6745	7798	15	and	and	CC
6745	7798	16	bake	bake	VB
6745	7798	17	to	to	IN
6745	7798	18	a	a	DT
6745	7798	19	good	good	JJ
6745	7798	20	brown	brown	NN
6745	7798	21	in	in	IN
6745	7798	22	a	a	DT
6745	7798	23	quick	quick	JJ
6745	7798	24	oven	oven	NN
6745	7798	25	.	.	.
6745	7799	1	Squash	Squash	NNP
6745	7799	2	Biscuit	Biscuit	NNP
6745	7799	3	.	.	.
6745	7800	1	One	one	CD
6745	7800	2	cupful	cupful	JJ
6745	7800	3	and	and	CC
6745	7800	4	a	a	DT
6745	7800	5	half	half	NN
6745	7800	6	of	of	IN
6745	7800	7	sifted	sifted	JJ
6745	7800	8	squash	squash	NN
6745	7800	9	,	,	,
6745	7800	10	half	half	PDT
6745	7800	11	a	a	DT
6745	7800	12	cupful	cupful	NN
6745	7800	13	of	of	IN
6745	7800	14	sugar	sugar	NN
6745	7800	15	,	,	,
6745	7800	16	half	half	PDT
6745	7800	17	a	a	DT
6745	7800	18	cake	cake	NN
6745	7800	19	of	of	IN
6745	7800	20	compressed	compress	VBN
6745	7800	21	yeast	yeast	NN
6745	7800	22	,	,	,
6745	7800	23	or	or	CC
6745	7800	24	half	half	PDT
6745	7800	25	a	a	DT
6745	7800	26	cupful	cupful	NN
6745	7800	27	of	of	IN
6745	7800	28	liquid	liquid	JJ
6745	7800	29	yeast	yeast	NN
6745	7800	30	;	;	:
6745	7800	31	one	one	CD
6745	7800	32	cupful	cupful	NN
6745	7800	33	of	of	IN
6745	7800	34	milk	milk	NN
6745	7800	35	,	,	,
6745	7800	36	half	half	PDT
6745	7800	37	a	a	DT
6745	7800	38	teaspoonful	teaspoonful	NN
6745	7800	39	of	of	IN
6745	7800	40	salt	salt	NN
6745	7800	41	,	,	,
6745	7800	42	four	four	CD
6745	7800	43	table	table	NN
6745	7800	44	-	-	HYPH
6745	7800	45	spoonfuls	spoonful	NNS
6745	7800	46	of	of	IN
6745	7800	47	butter	butter	NN
6745	7800	48	,	,	,
6745	7800	49	five	five	CD
6745	7800	50	cupfuls	cupful	NNS
6745	7800	51	of	of	IN
6745	7800	52	flour	flour	NN
6745	7800	53	.	.	.
6745	7801	1	Dissolve	dissolve	VB
6745	7801	2	the	the	DT
6745	7801	3	yeast	yeast	NN
6745	7801	4	in	in	IN
6745	7801	5	a	a	DT
6745	7801	6	scant	scant	JJ
6745	7801	7	half	half	NN
6745	7801	8	cupful	cupful	NN
6745	7801	9	of	of	IN
6745	7801	10	cold	cold	JJ
6745	7801	11	water	water	NN
6745	7801	12	.	.	.
6745	7802	1	Mix	mix	VB
6745	7802	2	it	-PRON-	PRP
6745	7802	3	and	and	CC
6745	7802	4	the	the	DT
6745	7802	5	milk	milk	NN
6745	7802	6	,	,	,
6745	7802	7	butter	butter	NN
6745	7802	8	,	,	,
6745	7802	9	sugar	sugar	NN
6745	7802	10	,	,	,
6745	7802	11	salt	salt	NN
6745	7802	12	and	and	CC
6745	7802	13	squash	squash	VB
6745	7802	14	together	together	RB
6745	7802	15	,	,	,
6745	7802	16	and	and	CC
6745	7802	17	stir	stir	VB
6745	7802	18	into	into	IN
6745	7802	19	the	the	DT
6745	7802	20	flour	flour	NN
6745	7802	21	.	.	.
6745	7803	1	Knead	knead	NN
6745	7803	2	well	well	RB
6745	7803	3	,	,	,
6745	7803	4	and	and	CC
6745	7803	5	let	let	VB
6745	7803	6	it	-PRON-	PRP
6745	7803	7	rise	rise	VB
6745	7803	8	over	over	IN
6745	7803	9	night	night	NN
6745	7803	10	In	in	IN
6745	7803	11	the	the	DT
6745	7803	12	morning	morning	NN
6745	7803	13	shape	shape	NN
6745	7803	14	into	into	IN
6745	7803	15	biscuit	biscuit	NN
6745	7803	16	.	.	.
6745	7804	1	Let	let	VB
6745	7804	2	these	these	DT
6745	7804	3	rise	rise	VB
6745	7804	4	an	an	DT
6745	7804	5	hour	hour	NN
6745	7804	6	and	and	CC
6745	7804	7	a	a	DT
6745	7804	8	half	half	NN
6745	7804	9	,	,	,
6745	7804	10	and	and	CC
6745	7804	11	bake	bake	VB
6745	7804	12	them	-PRON-	PRP
6745	7804	13	half	half	PDT
6745	7804	14	an	an	DT
6745	7804	15	hour	hour	NN
6745	7804	16	.	.	.
6745	7805	1	Sally	Sally	NNP
6745	7805	2	Lunn	Lunn	NNP
6745	7805	3	.	.	.
6745	7806	1	One	one	CD
6745	7806	2	quart	quart	NN
6745	7806	3	of	of	IN
6745	7806	4	flour	flour	NN
6745	7806	5	,	,	,
6745	7806	6	one	one	CD
6745	7806	7	generous	generous	JJ
6745	7806	8	pint	pint	NN
6745	7806	9	of	of	IN
6745	7806	10	milk	milk	NN
6745	7806	11	,	,	,
6745	7806	12	two	two	CD
6745	7806	13	table	table	NN
6745	7806	14	-	-	HYPH
6745	7806	15	spoonfuls	spoonful	NNS
6745	7806	16	of	of	IN
6745	7806	17	sugar	sugar	NN
6745	7806	18	,	,	,
6745	7806	19	two	two	CD
6745	7806	20	eggs	egg	NNS
6745	7806	21	,	,	,
6745	7806	22	three	three	CD
6745	7806	23	table	table	NN
6745	7806	24	-	-	HYPH
6745	7806	25	spoonfuls	spoonful	NNS
6745	7806	26	of	of	IN
6745	7806	27	butter	butter	NN
6745	7806	28	,	,	,
6745	7806	29	one	one	CD
6745	7806	30	teaspoonful	teaspoonful	NN
6745	7806	31	of	of	IN
6745	7806	32	salt	salt	NN
6745	7806	33	,	,	,
6745	7806	34	half	half	PDT
6745	7806	35	a	a	DT
6745	7806	36	cake	cake	NN
6745	7806	37	of	of	IN
6745	7806	38	compressed	compress	VBN
6745	7806	39	yeast	yeast	NN
6745	7806	40	.	.	.
6745	7807	1	Have	have	VBP
6745	7807	2	the	the	DT
6745	7807	3	milk	milk	NN
6745	7807	4	blood	blood	NN
6745	7807	5	warm	warm	JJ
6745	7807	6	,	,	,
6745	7807	7	and	and	CC
6745	7807	8	add	add	VB
6745	7807	9	the	the	DT
6745	7807	10	butter	butter	NN
6745	7807	11	,	,	,
6745	7807	12	melted	melt	VBN
6745	7807	13	;	;	:
6745	7807	14	the	the	DT
6745	7807	15	eggs	egg	NNS
6745	7807	16	,	,	,
6745	7807	17	well	well	RB
6745	7807	18	beaten	beat	VBN
6745	7807	19	;	;	:
6745	7807	20	and	and	CC
6745	7807	21	the	the	DT
6745	7807	22	yeast	yeast	NN
6745	7807	23	,	,	,
6745	7807	24	dissolved	dissolve	VBN
6745	7807	25	in	in	IN
6745	7807	26	three	three	CD
6745	7807	27	table	table	NN
6745	7807	28	-	-	HYPH
6745	7807	29	spoonfuls	spoonful	NNS
6745	7807	30	of	of	IN
6745	7807	31	cold	cold	JJ
6745	7807	32	water	water	NN
6745	7807	33	.	.	.
6745	7808	1	Pour	pour	NN
6745	7808	2	,	,	,
6745	7808	3	gradually	gradually	RB
6745	7808	4	,	,	,
6745	7808	5	on	on	IN
6745	7808	6	the	the	DT
6745	7808	7	flour	flour	NN
6745	7808	8	,	,	,
6745	7808	9	and	and	CC
6745	7808	10	beat	beat	VBD
6745	7808	11	into	into	IN
6745	7808	12	a	a	DT
6745	7808	13	smooth	smooth	JJ
6745	7808	14	batter	batter	NN
6745	7808	15	;	;	:
6745	7808	16	then	then	RB
6745	7808	17	add	add	VB
6745	7808	18	the	the	DT
6745	7808	19	salt	salt	NN
6745	7808	20	and	and	CC
6745	7808	21	sugar	sugar	NN
6745	7808	22	.	.	.
6745	7809	1	Butter	butter	NN
6745	7809	2	baking	baking	NN
6745	7809	3	pans	pan	NNS
6745	7809	4	,	,	,
6745	7809	5	and	and	CC
6745	7809	6	pour	pour	VB
6745	7809	7	in	in	IN
6745	7809	8	the	the	DT
6745	7809	9	batter	batter	NN
6745	7809	10	to	to	IN
6745	7809	11	the	the	DT
6745	7809	12	depth	depth	NN
6745	7809	13	of	of	IN
6745	7809	14	about	about	RB
6745	7809	15	two	two	CD
6745	7809	16	inches	inch	NNS
6745	7809	17	.	.	.
6745	7810	1	Let	let	VB
6745	7810	2	it	-PRON-	PRP
6745	7810	3	rise	rise	VB
6745	7810	4	two	two	CD
6745	7810	5	hours	hour	NNS
6745	7810	6	in	in	IN
6745	7810	7	a	a	DT
6745	7810	8	warm	warm	JJ
6745	7810	9	place	place	NN
6745	7810	10	.	.	.
6745	7811	1	Bake	bake	VB
6745	7811	2	half	half	PDT
6745	7811	3	an	an	DT
6745	7811	4	hour	hour	NN
6745	7811	5	.	.	.
6745	7812	1	Snow	Snow	NNP
6745	7812	2	Pancakes	Pancakes	NNP
6745	7812	3	.	.	.
6745	7813	1	Half	half	PDT
6745	7813	2	a	a	DT
6745	7813	3	pint	pint	NN
6745	7813	4	of	of	IN
6745	7813	5	milk	milk	NN
6745	7813	6	,	,	,
6745	7813	7	an	an	DT
6745	7813	8	egg	egg	NN
6745	7813	9	,	,	,
6745	7813	10	an	an	DT
6745	7813	11	apple	apple	NN
6745	7813	12	,	,	,
6745	7813	13	pared	pare	VBN
6745	7813	14	,	,	,
6745	7813	15	quartered	quarter	VBD
6745	7813	16	,	,	,
6745	7813	17	and	and	CC
6745	7813	18	chopped	chop	VBD
6745	7813	19	very	very	RB
6745	7813	20	fine	fine	RB
6745	7813	21	;	;	:
6745	7813	22	a	a	DT
6745	7813	23	cupful	cupful	JJ
6745	7813	24	and	and	CC
6745	7813	25	a	a	DT
6745	7813	26	half	half	NN
6745	7813	27	of	of	IN
6745	7813	28	flour	flour	NN
6745	7813	29	,	,	,
6745	7813	30	one	one	CD
6745	7813	31	-	-	HYPH
6745	7813	32	fourth	fourth	NN
6745	7813	33	of	of	IN
6745	7813	34	a	a	DT
6745	7813	35	teaspoonful	teaspoonful	NN
6745	7813	36	of	of	IN
6745	7813	37	salt	salt	NN
6745	7813	38	,	,	,
6745	7813	39	a	a	DT
6745	7813	40	bowl	bowl	NN
6745	7813	41	of	of	IN
6745	7813	42	snow	snow	NN
6745	7813	43	.	.	.
6745	7814	1	Beat	beat	VB
6745	7814	2	the	the	DT
6745	7814	3	egg	egg	NN
6745	7814	4	light	light	NN
6745	7814	5	,	,	,
6745	7814	6	and	and	CC
6745	7814	7	add	add	VB
6745	7814	8	the	the	DT
6745	7814	9	milk	milk	NN
6745	7814	10	to	to	IN
6745	7814	11	it	-PRON-	PRP
6745	7814	12	.	.	.
6745	7815	1	Pour	pour	VB
6745	7815	2	gradually	gradually	RB
6745	7815	3	on	on	IN
6745	7815	4	the	the	DT
6745	7815	5	flour	flour	NN
6745	7815	6	,	,	,
6745	7815	7	and	and	CC
6745	7815	8	beat	beat	VBD
6745	7815	9	until	until	IN
6745	7815	10	smooth	smooth	JJ
6745	7815	11	and	and	CC
6745	7815	12	light	light	NN
6745	7815	13	Add	add	VB
6745	7815	14	the	the	DT
6745	7815	15	apple	apple	NN
6745	7815	16	and	and	CC
6745	7815	17	salt	salt	NN
6745	7815	18	,	,	,
6745	7815	19	and	and	CC
6745	7815	20	at	at	IN
6745	7815	21	the	the	DT
6745	7815	22	last	last	JJ
6745	7815	23	moment	moment	NN
6745	7815	24	the	the	DT
6745	7815	25	snow	snow	NN
6745	7815	26	.	.	.
6745	7816	1	Drop	drop	VB
6745	7816	2	by	by	IN
6745	7816	3	spoonfuls	spoonful	NNS
6745	7816	4	into	into	IN
6745	7816	5	boiling	boil	VBG
6745	7816	6	fat	fat	NN
6745	7816	7	,	,	,
6745	7816	8	and	and	CC
6745	7816	9	cook	cook	VB
6745	7816	10	until	until	IN
6745	7816	11	a	a	DT
6745	7816	12	rich	rich	JJ
6745	7816	13	brown	brown	NN
6745	7816	14	.	.	.
6745	7817	1	Waffles	waffle	NNS
6745	7817	2	.	.	.
6745	7818	1	One	one	CD
6745	7818	2	pint	pint	NN
6745	7818	3	of	of	IN
6745	7818	4	sifted	sift	VBN
6745	7818	5	flour	flour	NN
6745	7818	6	,	,	,
6745	7818	7	milk	milk	NN
6745	7818	8	enough	enough	JJ
6745	7818	9	to	to	TO
6745	7818	10	make	make	VB
6745	7818	11	a	a	DT
6745	7818	12	thin	thin	JJ
6745	7818	13	batter	batter	NN
6745	7818	14	(	(	-LRB-
6745	7818	15	about	about	RB
6745	7818	16	two	two	CD
6745	7818	17	-	-	HYPH
6745	7818	18	thirds	third	NNS
6745	7818	19	of	of	IN
6745	7818	20	a	a	DT
6745	7818	21	pint	pint	NN
6745	7818	22	)	)	-RRB-
6745	7818	23	,	,	,
6745	7818	24	two	two	CD
6745	7818	25	eggs	egg	NNS
6745	7818	26	,	,	,
6745	7818	27	beaten	beat	VBN
6745	7818	28	very	very	RB
6745	7818	29	light	light	JJ
6745	7818	30	;	;	:
6745	7818	31	a	a	DT
6745	7818	32	table	table	NN
6745	7818	33	-	-	HYPH
6745	7818	34	spoonful	spoonful	JJ
6745	7818	35	of	of	IN
6745	7818	36	melted	melted	JJ
6745	7818	37	butter	butter	NN
6745	7818	38	,	,	,
6745	7818	39	and	and	CC
6745	7818	40	a	a	DT
6745	7818	41	little	little	JJ
6745	7818	42	salt	salt	NN
6745	7818	43	.	.	.
6745	7819	1	Gradually	gradually	RB
6745	7819	2	mix	mix	VB
6745	7819	3	the	the	DT
6745	7819	4	milk	milk	NN
6745	7819	5	with	with	IN
6745	7819	6	the	the	DT
6745	7819	7	flour	flour	NN
6745	7819	8	until	until	IN
6745	7819	9	there	there	EX
6745	7819	10	is	be	VBZ
6745	7819	11	a	a	DT
6745	7819	12	smooth	smooth	JJ
6745	7819	13	paste	paste	NN
6745	7819	14	;	;	:
6745	7819	15	then	then	RB
6745	7819	16	add	add	VB
6745	7819	17	the	the	DT
6745	7819	18	salt	salt	NN
6745	7819	19	and	and	CC
6745	7819	20	butter	butter	NN
6745	7819	21	,	,	,
6745	7819	22	and	and	CC
6745	7819	23	lastly	lastly	RB
6745	7819	24	the	the	DT
6745	7819	25	eggs	egg	NNS
6745	7819	26	.	.	.
6745	7820	1	Have	have	VBP
6745	7820	2	waffle	waffle	NN
6745	7820	3	irons	iron	NNS
6745	7820	4	about	about	IN
6745	7820	5	as	as	RB
6745	7820	6	hot	hot	JJ
6745	7820	7	as	as	IN
6745	7820	8	a	a	DT
6745	7820	9	griddle	griddle	NN
6745	7820	10	for	for	IN
6745	7820	11	cakes	cake	NNS
6745	7820	12	,	,	,
6745	7820	13	and	and	CC
6745	7820	14	butter	butter	VB
6745	7820	15	them	-PRON-	PRP
6745	7820	16	well	well	RB
6745	7820	17	,	,	,
6745	7820	18	or	or	CC
6745	7820	19	grease	grease	VB
6745	7820	20	with	with	IN
6745	7820	21	pork	pork	NN
6745	7820	22	as	as	IN
6745	7820	23	you	-PRON-	PRP
6745	7820	24	would	would	MD
6745	7820	25	a	a	DT
6745	7820	26	griddle	griddle	NN
6745	7820	27	.	.	.
6745	7821	1	Pour	pour	VB
6745	7821	2	in	in	IN
6745	7821	3	enough	enough	JJ
6745	7821	4	of	of	IN
6745	7821	5	the	the	DT
6745	7821	6	batter	batter	NN
6745	7821	7	to	to	TO
6745	7821	8	cover	cover	VB
6745	7821	9	an	an	DT
6745	7821	10	iron	iron	NN
6745	7821	11	,	,	,
6745	7821	12	and	and	CC
6745	7821	13	put	put	VBD
6745	7821	14	the	the	DT
6745	7821	15	other	other	JJ
6745	7821	16	side	side	NN
6745	7821	17	gently	gently	RB
6745	7821	18	down	down	RB
6745	7821	19	upon	upon	IN
6745	7821	20	it	-PRON-	PRP
6745	7821	21	.	.	.
6745	7822	1	Keep	keep	VB
6745	7822	2	over	over	RP
6745	7822	3	the	the	DT
6745	7822	4	fire	fire	NN
6745	7822	5	about	about	IN
6745	7822	6	half	half	PDT
6745	7822	7	a	a	DT
6745	7822	8	minute	minute	NN
6745	7822	9	;	;	:
6745	7822	10	then	then	RB
6745	7822	11	turn	turn	VB
6745	7822	12	over	over	RP
6745	7822	13	,	,	,
6745	7822	14	and	and	CC
6745	7822	15	let	let	VB
6745	7822	16	the	the	DT
6745	7822	17	other	other	JJ
6745	7822	18	side	side	NN
6745	7822	19	remain	remain	VBP
6745	7822	20	to	to	IN
6745	7822	21	the	the	DT
6745	7822	22	fire	fire	NN
6745	7822	23	the	the	DT
6745	7822	24	same	same	JJ
6745	7822	25	time	time	NN
6745	7822	26	.	.	.
6745	7823	1	Remove	remove	VB
6745	7823	2	,	,	,
6745	7823	3	and	and	CC
6745	7823	4	place	place	VB
6745	7823	5	the	the	DT
6745	7823	6	waffles	waffle	NNS
6745	7823	7	where	where	WRB
6745	7823	8	they	-PRON-	PRP
6745	7823	9	will	will	MD
6745	7823	10	keep	keep	VB
6745	7823	11	warm	warm	JJ
6745	7823	12	until	until	IN
6745	7823	13	enough	enough	JJ
6745	7823	14	are	be	VBP
6745	7823	15	cooked	cook	VBN
6745	7823	16	to	to	TO
6745	7823	17	serve	serve	VB
6745	7823	18	.	.	.
6745	7824	1	Many	many	JJ
6745	7824	2	people	people	NNS
6745	7824	3	butter	butter	VBP
6745	7824	4	the	the	DT
6745	7824	5	waffles	waffle	NNS
6745	7824	6	as	as	IN
6745	7824	7	they	-PRON-	PRP
6745	7824	8	place	place	VBP
6745	7824	9	them	-PRON-	PRP
6745	7824	10	on	on	IN
6745	7824	11	the	the	DT
6745	7824	12	dish	dish	NN
6745	7824	13	,	,	,
6745	7824	14	and	and	CC
6745	7824	15	others	other	NNS
6745	7824	16	add	add	VBP
6745	7824	17	sugar	sugar	NN
6745	7824	18	.	.	.
6745	7825	1	This	this	DT
6745	7825	2	is	be	VBZ
6745	7825	3	very	very	RB
6745	7825	4	well	well	RB
6745	7825	5	if	if	IN
6745	7825	6	known	know	VBN
6745	7825	7	to	to	TO
6745	7825	8	be	be	VB
6745	7825	9	to	to	IN
6745	7825	10	the	the	DT
6745	7825	11	taste	taste	NN
6745	7825	12	of	of	IN
6745	7825	13	the	the	DT
6745	7825	14	family	family	NN
6745	7825	15	,	,	,
6745	7825	16	but	but	CC
6745	7825	17	it	-PRON-	PRP
6745	7825	18	is	be	VBZ
6745	7825	19	always	always	RB
6745	7825	20	safe	safe	JJ
6745	7825	21	to	to	TO
6745	7825	22	let	let	VB
6745	7825	23	each	each	DT
6745	7825	24	suit	suit	VB
6745	7825	25	himself	-PRON-	PRP
6745	7825	26	at	at	IN
6745	7825	27	the	the	DT
6745	7825	28	table	table	NN
6745	7825	29	.	.	.
6745	7826	1	Waffles	Waffles	NNP
6745	7826	2	,	,	,
6745	7826	3	No	no	UH
6745	7826	4	.	.	.
6745	7827	1	2	2	LS
6745	7827	2	.	.	.
6745	7828	1	One	one	CD
6745	7828	2	pint	pint	NN
6745	7828	3	of	of	IN
6745	7828	4	milk	milk	NN
6745	7828	5	,	,	,
6745	7828	6	two	two	CD
6745	7828	7	eggs	egg	NNS
6745	7828	8	,	,	,
6745	7828	9	two	two	CD
6745	7828	10	table	table	NN
6745	7828	11	-	-	HYPH
6745	7828	12	spoonfuls	spoonful	NNS
6745	7828	13	of	of	IN
6745	7828	14	butter	butter	NN
6745	7828	15	,	,	,
6745	7828	16	one	one	CD
6745	7828	17	teaspoonful	teaspoonful	NN
6745	7828	18	of	of	IN
6745	7828	19	cream	cream	NN
6745	7828	20	of	of	IN
6745	7828	21	tartar	tartar	NN
6745	7828	22	,	,	,
6745	7828	23	half	half	PDT
6745	7828	24	a	a	DT
6745	7828	25	teaspoonful	teaspoonful	NN
6745	7828	26	of	of	IN
6745	7828	27	soda	soda	NN
6745	7828	28	,	,	,
6745	7828	29	one	one	CD
6745	7828	30	scant	scant	JJ
6745	7828	31	pint	pint	NN
6745	7828	32	and	and	CC
6745	7828	33	a	a	DT
6745	7828	34	half	half	NN
6745	7828	35	of	of	IN
6745	7828	36	flour	flour	NN
6745	7828	37	.	.	.
6745	7829	1	Mix	mix	VB
6745	7829	2	the	the	DT
6745	7829	3	other	other	JJ
6745	7829	4	dry	dry	JJ
6745	7829	5	ingredients	ingredient	NNS
6745	7829	6	with	with	IN
6745	7829	7	the	the	DT
6745	7829	8	flour	flour	NN
6745	7829	9	,	,	,
6745	7829	10	and	and	CC
6745	7829	11	rub	rub	VB
6745	7829	12	through	through	RP
6745	7829	13	a	a	DT
6745	7829	14	sieve	sieve	NN
6745	7829	15	.	.	.
6745	7830	1	Beat	beat	VB
6745	7830	2	the	the	DT
6745	7830	3	eggs	egg	NNS
6745	7830	4	very	very	RB
6745	7830	5	light	light	JJ
6745	7830	6	.	.	.
6745	7831	1	Add	add	VB
6745	7831	2	the	the	DT
6745	7831	3	milk	milk	NN
6745	7831	4	and	and	CC
6745	7831	5	the	the	DT
6745	7831	6	butter	butter	NN
6745	7831	7	,	,	,
6745	7831	8	which	which	WDT
6745	7831	9	should	should	MD
6745	7831	10	be	be	VB
6745	7831	11	melted	melt	VBN
6745	7831	12	with	with	IN
6745	7831	13	two	two	CD
6745	7831	14	table	table	NN
6745	7831	15	-	-	HYPH
6745	7831	16	spoonfuls	spoonful	NNS
6745	7831	17	of	of	IN
6745	7831	18	boiling	boiling	NN
6745	7831	19	water	water	NN
6745	7831	20	.	.	.
6745	7832	1	Stir	stir	VB
6745	7832	2	into	into	IN
6745	7832	3	the	the	DT
6745	7832	4	flour	flour	NN
6745	7832	5	.	.	.
6745	7833	1	Raised	raise	VBN
6745	7833	2	Waffles	Waffles	NNP
6745	7833	3	.	.	.
6745	7834	1	One	one	CD
6745	7834	2	pint	pint	NN
6745	7834	3	of	of	IN
6745	7834	4	milk	milk	NN
6745	7834	5	,	,	,
6745	7834	6	one	one	CD
6745	7834	7	pint	pint	NN
6745	7834	8	and	and	CC
6745	7834	9	a	a	DT
6745	7834	10	half	half	NN
6745	7834	11	of	of	IN
6745	7834	12	flour	flour	NN
6745	7834	13	,	,	,
6745	7834	14	an	an	DT
6745	7834	15	egg	egg	NN
6745	7834	16	,	,	,
6745	7834	17	a	a	DT
6745	7834	18	teaspoonful	teaspoonful	NN
6745	7834	19	of	of	IN
6745	7834	20	salt	salt	NN
6745	7834	21	,	,	,
6745	7834	22	one	one	CD
6745	7834	23	-	-	HYPH
6745	7834	24	fourth	fourth	NN
6745	7834	25	of	of	IN
6745	7834	26	a	a	DT
6745	7834	27	yeast	yeast	NN
6745	7834	28	cake	cake	NN
6745	7834	29	,	,	,
6745	7834	30	or	or	CC
6745	7834	31	one	one	CD
6745	7834	32	-	-	HYPH
6745	7834	33	fourth	fourth	NN
6745	7834	34	of	of	IN
6745	7834	35	a	a	DT
6745	7834	36	cupful	cupful	NN
6745	7834	37	of	of	IN
6745	7834	38	liquid	liquid	JJ
6745	7834	39	yeast	yeast	NN
6745	7834	40	.	.	.
6745	7835	1	Dissolve	dissolve	VB
6745	7835	2	the	the	DT
6745	7835	3	yeast	yeast	NN
6745	7835	4	in	in	IN
6745	7835	5	two	two	CD
6745	7835	6	table	table	NN
6745	7835	7	-	-	HYPH
6745	7835	8	spoonfuls	spoonful	NNS
6745	7835	9	of	of	IN
6745	7835	10	cold	cold	JJ
6745	7835	11	water	water	NN
6745	7835	12	.	.	.
6745	7836	1	Have	have	VBP
6745	7836	2	the	the	DT
6745	7836	3	milk	milk	NN
6745	7836	4	blood	blood	NN
6745	7836	5	warm	warm	JJ
6745	7836	6	,	,	,
6745	7836	7	and	and	CC
6745	7836	8	add	add	VB
6745	7836	9	to	to	IN
6745	7836	10	it	-PRON-	PRP
6745	7836	11	the	the	DT
6745	7836	12	yeast	yeast	NN
6745	7836	13	,	,	,
6745	7836	14	salt	salt	NN
6745	7836	15	and	and	CC
6745	7836	16	the	the	DT
6745	7836	17	egg	egg	NN
6745	7836	18	,	,	,
6745	7836	19	well	well	RB
6745	7836	20	beaten	beat	VBN
6745	7836	21	.	.	.
6745	7837	1	Stir	stir	VB
6745	7837	2	gradually	gradually	RB
6745	7837	3	into	into	IN
6745	7837	4	the	the	DT
6745	7837	5	flour	flour	NN
6745	7837	6	.	.	.
6745	7838	1	Cover	cover	NN
6745	7838	2	,	,	,
6745	7838	3	and	and	CC
6745	7838	4	let	let	VB
6745	7838	5	it	-PRON-	PRP
6745	7838	6	rise	rise	VB
6745	7838	7	four	four	CD
6745	7838	8	hours	hour	NNS
6745	7838	9	.	.	.
6745	7839	1	Cook	cook	VB
6745	7839	2	as	as	IN
6745	7839	3	usual	usual	JJ
6745	7839	4	.	.	.
6745	7840	1	Indian	Indian	NNP
6745	7840	2	Waffles	Waffles	NNP
6745	7840	3	.	.	.
6745	7841	1	Half	half	PDT
6745	7841	2	a	a	DT
6745	7841	3	cupful	cupful	NN
6745	7841	4	of	of	IN
6745	7841	5	Indian	indian	JJ
6745	7841	6	meal	meal	NN
6745	7841	7	,	,	,
6745	7841	8	two	two	CD
6745	7841	9	cupfuls	cupful	NNS
6745	7841	10	of	of	IN
6745	7841	11	boiling	boil	VBG
6745	7841	12	milk	milk	NN
6745	7841	13	,	,	,
6745	7841	14	two	two	CD
6745	7841	15	eggs	egg	NNS
6745	7841	16	,	,	,
6745	7841	17	one	one	CD
6745	7841	18	generous	generous	JJ
6745	7841	19	cupful	cupful	NN
6745	7841	20	of	of	IN
6745	7841	21	flour	flour	NN
6745	7841	22	,	,	,
6745	7841	23	one	one	CD
6745	7841	24	table	table	NN
6745	7841	25	-	-	HYPH
6745	7841	26	spoonful	spoonful	JJ
6745	7841	27	of	of	IN
6745	7841	28	butter	butter	NN
6745	7841	29	,	,	,
6745	7841	30	half	half	PDT
6745	7841	31	a	a	DT
6745	7841	32	teaspoonful	teaspoonful	NN
6745	7841	33	of	of	IN
6745	7841	34	baking	bake	VBG
6745	7841	35	powder	powder	NN
6745	7841	36	,	,	,
6745	7841	37	half	half	PDT
6745	7841	38	a	a	DT
6745	7841	39	teaspoonful	teaspoonful	NN
6745	7841	40	of	of	IN
6745	7841	41	salt	salt	NN
6745	7841	42	.	.	.
6745	7842	1	Pour	pour	VB
6745	7842	2	the	the	DT
6745	7842	3	boiling	boil	VBG
6745	7842	4	milk	milk	NN
6745	7842	5	on	on	IN
6745	7842	6	the	the	DT
6745	7842	7	meal	meal	NN
6745	7842	8	and	and	CC
6745	7842	9	butter	butter	NN
6745	7842	10	.	.	.
6745	7843	1	Beat	beat	VB
6745	7843	2	well	well	RB
6745	7843	3	,	,	,
6745	7843	4	and	and	CC
6745	7843	5	set	set	VBD
6745	7843	6	away	away	RB
6745	7843	7	to	to	IN
6745	7843	8	cool	cool	JJ
6745	7843	9	.	.	.
6745	7844	1	Mix	mix	VB
6745	7844	2	the	the	DT
6745	7844	3	other	other	JJ
6745	7844	4	dry	dry	JJ
6745	7844	5	ingredients	ingredient	NNS
6745	7844	6	with	with	IN
6745	7844	7	,	,	,
6745	7844	8	the	the	DT
6745	7844	9	flour	flour	NN
6745	7844	10	,	,	,
6745	7844	11	and	and	CC
6745	7844	12	sift	sift	NNP
6745	7844	13	.	.	.
6745	7845	1	Beat	beat	VB
6745	7845	2	the	the	DT
6745	7845	3	eggs	egg	NNS
6745	7845	4	,	,	,
6745	7845	5	and	and	CC
6745	7845	6	add	add	VB
6745	7845	7	them	-PRON-	PRP
6745	7845	8	and	and	CC
6745	7845	9	the	the	DT
6745	7845	10	flour	flour	NN
6745	7845	11	to	to	IN
6745	7845	12	the	the	DT
6745	7845	13	cold	cold	JJ
6745	7845	14	mixture	mixture	NN
6745	7845	15	.	.	.
6745	7846	1	Rice	Rice	NNP
6745	7846	2	Waffles	Waffles	NNP
6745	7846	3	.	.	.
6745	7847	1	Stir	stir	VB
6745	7847	2	two	two	CD
6745	7847	3	cupfuls	cupful	NNS
6745	7847	4	of	of	IN
6745	7847	5	boiled	boil	VBN
6745	7847	6	rice	rice	NN
6745	7847	7	into	into	IN
6745	7847	8	the	the	DT
6745	7847	9	mixture	mixture	NN
6745	7847	10	for	for	IN
6745	7847	11	waffles	waffle	NNS
6745	7847	12	,	,	,
6745	7847	13	No	no	UH
6745	7847	14	.	.	.
6745	7848	1	2	2	LS
6745	7848	2	.	.	.
6745	7849	1	Hominy	hominy	JJ
6745	7849	2	waffles	waffle	NNS
6745	7849	3	can	can	MD
6745	7849	4	be	be	VB
6745	7849	5	made	make	VBN
6745	7849	6	in	in	IN
6745	7849	7	the	the	DT
6745	7849	8	same	same	JJ
6745	7849	9	way	way	NN
6745	7849	10	.	.	.
6745	7850	1	Flannel	Flannel	NNP
6745	7850	2	Cakes	Cakes	NNP
6745	7850	3	.	.	.
6745	7851	1	One	one	CD
6745	7851	2	cupful	cupful	NN
6745	7851	3	of	of	IN
6745	7851	4	Indian	indian	JJ
6745	7851	5	meal	meal	NN
6745	7851	6	,	,	,
6745	7851	7	two	two	CD
6745	7851	8	of	of	IN
6745	7851	9	flour	flour	NN
6745	7851	10	,	,	,
6745	7851	11	three	three	CD
6745	7851	12	of	of	IN
6745	7851	13	boiling	boil	VBG
6745	7851	14	milk	milk	NN
6745	7851	15	,	,	,
6745	7851	16	one-	one-	XX
6745	7851	17	fourth	fourth	JJ
6745	7851	18	of	of	IN
6745	7851	19	a	a	DT
6745	7851	20	yeast	yeast	NN
6745	7851	21	cake	cake	NN
6745	7851	22	,	,	,
6745	7851	23	or	or	CC
6745	7851	24	one	one	CD
6745	7851	25	-	-	HYPH
6745	7851	26	fourth	fourth	NN
6745	7851	27	of	of	IN
6745	7851	28	a	a	DT
6745	7851	29	cupful	cupful	NN
6745	7851	30	of	of	IN
6745	7851	31	liquid	liquid	JJ
6745	7851	32	yeast	yeast	NN
6745	7851	33	;	;	:
6745	7851	34	one	one	CD
6745	7851	35	teaspoonful	teaspoonful	NN
6745	7851	36	of	of	IN
6745	7851	37	salt	salt	NN
6745	7851	38	,	,	,
6745	7851	39	one	one	CD
6745	7851	40	table	table	NN
6745	7851	41	-	-	HYPH
6745	7851	42	spoonful	spoonful	JJ
6745	7851	43	of	of	IN
6745	7851	44	sugar	sugar	NN
6745	7851	45	,	,	,
6745	7851	46	two	two	CD
6745	7851	47	of	of	IN
6745	7851	48	butter	butter	NN
6745	7851	49	.	.	.
6745	7852	1	Have	have	VBP
6745	7852	2	the	the	DT
6745	7852	3	milk	milk	NN
6745	7852	4	boiling	boiling	NN
6745	7852	5	,	,	,
6745	7852	6	and	and	CC
6745	7852	7	pour	pour	VB
6745	7852	8	it	-PRON-	PRP
6745	7852	9	on	on	IN
6745	7852	10	the	the	DT
6745	7852	11	meal	meal	NN
6745	7852	12	and	and	CC
6745	7852	13	butter	butter	NN
6745	7852	14	.	.	.
6745	7853	1	When	when	WRB
6745	7853	2	cool	cool	JJ
6745	7853	3	,	,	,
6745	7853	4	add	add	VB
6745	7853	5	the	the	DT
6745	7853	6	flour	flour	NN
6745	7853	7	,	,	,
6745	7853	8	salt	salt	NN
6745	7853	9	,	,	,
6745	7853	10	sugar	sugar	NN
6745	7853	11	and	and	CC
6745	7853	12	the	the	DT
6745	7853	13	yeast	yeast	NN
6745	7853	14	,	,	,
6745	7853	15	which	which	WDT
6745	7853	16	has	have	VBZ
6745	7853	17	been	be	VBN
6745	7853	18	dissolved	dissolve	VBN
6745	7853	19	in	in	IN
6745	7853	20	four	four	CD
6745	7853	21	table	table	NN
6745	7853	22	-	-	HYPH
6745	7853	23	spoonfuls	spoonful	NNS
6745	7853	24	of	of	IN
6745	7853	25	cold	cold	JJ
6745	7853	26	water	water	NN
6745	7853	27	.	.	.
6745	7854	1	Let	let	VB
6745	7854	2	the	the	DT
6745	7854	3	mixture	mixture	NN
6745	7854	4	rise	rise	VB
6745	7854	5	over	over	IN
6745	7854	6	night	night	NN
6745	7854	7	.	.	.
6745	7855	1	Fry	fry	NN
6745	7855	2	like	like	IN
6745	7855	3	griddle	griddle	NN
6745	7855	4	-	-	HYPH
6745	7855	5	cakes	cake	NNS
6745	7855	6	.	.	.
6745	7856	1	Graham	Graham	NNP
6745	7856	2	Griddle	Griddle	NNP
6745	7856	3	-	-	HYPH
6745	7856	4	Cakes	Cakes	NNP
6745	7856	5	.	.	.
6745	7857	1	Two	two	CD
6745	7857	2	cupfuls	cupful	NNS
6745	7857	3	of	of	IN
6745	7857	4	Graham	Graham	NNP
6745	7857	5	,	,	,
6745	7857	6	one	one	CD
6745	7857	7	of	of	IN
6745	7857	8	flour	flour	NN
6745	7857	9	,	,	,
6745	7857	10	two	two	CD
6745	7857	11	and	and	CC
6745	7857	12	a	a	DT
6745	7857	13	half	half	NN
6745	7857	14	of	of	IN
6745	7857	15	milk	milk	NN
6745	7857	16	,	,	,
6745	7857	17	one	one	CD
6745	7857	18	table	table	NN
6745	7857	19	-	-	HYPH
6745	7857	20	spoonful	spoonful	JJ
6745	7857	21	of	of	IN
6745	7857	22	sugar	sugar	NN
6745	7857	23	,	,	,
6745	7857	24	one	one	CD
6745	7857	25	teaspoonful	teaspoonful	NN
6745	7857	26	of	of	IN
6745	7857	27	salt	salt	NN
6745	7857	28	,	,	,
6745	7857	29	one	one	CD
6745	7857	30	of	of	IN
6745	7857	31	cream	cream	NN
6745	7857	32	of	of	IN
6745	7857	33	tartar	tartar	NN
6745	7857	34	,	,	,
6745	7857	35	half	half	PDT
6745	7857	36	a	a	DT
6745	7857	37	teaspoonful	teaspoonful	NN
6745	7857	38	of	of	IN
6745	7857	39	soda	soda	NN
6745	7857	40	,	,	,
6745	7857	41	two	two	CD
6745	7857	42	eggs	egg	NNS
6745	7857	43	.	.	.
6745	7858	1	Let	let	VB
6745	7858	2	half	half	PDT
6745	7858	3	the	the	DT
6745	7858	4	milk	milk	NN
6745	7858	5	come	come	VB
6745	7858	6	to	to	IN
6745	7858	7	a	a	DT
6745	7858	8	boil	boil	NN
6745	7858	9	.	.	.
6745	7859	1	Pour	pour	VB
6745	7859	2	it	-PRON-	PRP
6745	7859	3	on	on	IN
6745	7859	4	the	the	DT
6745	7859	5	Graham	Graham	NNP
6745	7859	6	,	,	,
6745	7859	7	and	and	CC
6745	7859	8	stir	stir	VB
6745	7859	9	until	until	IN
6745	7859	10	perfectly	perfectly	RB
6745	7859	11	smooth	smooth	JJ
6745	7859	12	;	;	:
6745	7859	13	then	then	RB
6745	7859	14	add	add	VB
6745	7859	15	the	the	DT
6745	7859	16	cold	cold	JJ
6745	7859	17	milk	milk	NN
6745	7859	18	,	,	,
6745	7859	19	and	and	CC
6745	7859	20	set	set	VBD
6745	7859	21	away	away	RB
6745	7859	22	to	to	IN
6745	7859	23	cool	cool	JJ
6745	7859	24	.	.	.
6745	7860	1	Mix	mix	VB
6745	7860	2	the	the	DT
6745	7860	3	other	other	JJ
6745	7860	4	dry	dry	JJ
6745	7860	5	ingredients	ingredient	NNS
6745	7860	6	with	with	IN
6745	7860	7	the	the	DT
6745	7860	8	flour	flour	NN
6745	7860	9	,	,	,
6745	7860	10	and	and	CC
6745	7860	11	rub	rub	VB
6745	7860	12	through	through	RP
6745	7860	13	a	a	DT
6745	7860	14	sieve	sieve	NN
6745	7860	15	.	.	.
6745	7861	1	Add	add	VB
6745	7861	2	with	with	IN
6745	7861	3	the	the	DT
6745	7861	4	eggs	egg	NNS
6745	7861	5	,	,	,
6745	7861	6	well	well	RB
6745	7861	7	beaten	beat	VBN
6745	7861	8	,	,	,
6745	7861	9	to	to	IN
6745	7861	10	the	the	DT
6745	7861	11	Graham	Graham	NNP
6745	7861	12	and	and	CC
6745	7861	13	milk	milk	NN
6745	7861	14	.	.	.
6745	7862	1	Rye	Rye	NNP
6745	7862	2	griddle	griddle	NN
6745	7862	3	-	-	HYPH
6745	7862	4	cakes	cake	NNS
6745	7862	5	are	be	VBP
6745	7862	6	made	make	VBN
6745	7862	7	the	the	DT
6745	7862	8	same	same	JJ
6745	7862	9	way	way	NN
6745	7862	10	.	.	.
6745	7863	1	Squash	Squash	NNP
6745	7863	2	Griddle	Griddle	NNP
6745	7863	3	-	-	HYPH
6745	7863	4	Cakes	Cakes	NNP
6745	7863	5	.	.	.
6745	7864	1	One	one	CD
6745	7864	2	pint	pint	NN
6745	7864	3	of	of	IN
6745	7864	4	flour	flour	NN
6745	7864	5	,	,	,
6745	7864	6	nearly	nearly	RB
6745	7864	7	a	a	DT
6745	7864	8	pint	pint	NN
6745	7864	9	of	of	IN
6745	7864	10	milk	milk	NN
6745	7864	11	,	,	,
6745	7864	12	two	two	CD
6745	7864	13	eggs	egg	NNS
6745	7864	14	,	,	,
6745	7864	15	one	one	CD
6745	7864	16	tea	tea	NN
6745	7864	17	-	-	HYPH
6745	7864	18	spoonful	spoonful	JJ
6745	7864	19	of	of	IN
6745	7864	20	cream	cream	NN
6745	7864	21	of	of	IN
6745	7864	22	tartar	tartar	NN
6745	7864	23	,	,	,
6745	7864	24	half	half	NN
6745	7864	25	as	as	RB
6745	7864	26	much	much	JJ
6745	7864	27	soda	soda	NN
6745	7864	28	,	,	,
6745	7864	29	four	four	CD
6745	7864	30	table	table	NN
6745	7864	31	-	-	HYPH
6745	7864	32	spoonfuls	spoonful	NNS
6745	7864	33	of	of	IN
6745	7864	34	sugar	sugar	NN
6745	7864	35	,	,	,
6745	7864	36	one	one	CD
6745	7864	37	teaspoonful	teaspoonful	NN
6745	7864	38	of	of	IN
6745	7864	39	salt	salt	NN
6745	7864	40	,	,	,
6745	7864	41	two	two	CD
6745	7864	42	cupfuls	cupful	NNS
6745	7864	43	of	of	IN
6745	7864	44	sifted	sifted	JJ
6745	7864	45	squash	squash	NN
6745	7864	46	.	.	.
6745	7865	1	Mix	mix	VB
6745	7865	2	the	the	DT
6745	7865	3	flour	flour	NN
6745	7865	4	with	with	IN
6745	7865	5	the	the	DT
6745	7865	6	other	other	JJ
6745	7865	7	dry	dry	JJ
6745	7865	8	ingredients	ingredient	NNS
6745	7865	9	,	,	,
6745	7865	10	and	and	CC
6745	7865	11	rub	rub	VB
6745	7865	12	through	through	RP
6745	7865	13	a	a	DT
6745	7865	14	sieve	sieve	NN
6745	7865	15	.	.	.
6745	7866	1	Beat	beat	VB
6745	7866	2	the	the	DT
6745	7866	3	eggs	egg	NNS
6745	7866	4	well	well	RB
6745	7866	5	,	,	,
6745	7866	6	add	add	VB
6745	7866	7	them	-PRON-	PRP
6745	7866	8	and	and	CC
6745	7866	9	the	the	DT
6745	7866	10	milk	milk	NN
6745	7866	11	to	to	IN
6745	7866	12	the	the	DT
6745	7866	13	squash	squash	NN
6745	7866	14	,	,	,
6745	7866	15	and	and	CC
6745	7866	16	pour	pour	VB
6745	7866	17	on	on	IN
6745	7866	18	the	the	DT
6745	7866	19	flour	flour	NN
6745	7866	20	.	.	.
6745	7867	1	Beat	beat	VB
6745	7867	2	till	till	IN
6745	7867	3	smooth	smooth	JJ
6745	7867	4	and	and	CC
6745	7867	5	light	light	NN
6745	7867	6	.	.	.
6745	7868	1	This	this	DT
6745	7868	2	gives	give	VBZ
6745	7868	3	a	a	DT
6745	7868	4	thin	thin	JJ
6745	7868	5	batter	batter	NN
6745	7868	6	.	.	.
6745	7869	1	If	if	IN
6745	7869	2	the	the	DT
6745	7869	3	cakes	cake	NNS
6745	7869	4	are	be	VBP
6745	7869	5	liked	like	VBN
6745	7869	6	thick	thick	JJ
6745	7869	7	a	a	DT
6745	7869	8	little	little	RB
6745	7869	9	more	more	JJR
6745	7869	10	flour	flour	NN
6745	7869	11	may	may	MD
6745	7869	12	be	be	VB
6745	7869	13	used	use	VBN
6745	7869	14	.	.	.
6745	7870	1	Fry	fry	NN
6745	7870	2	as	as	IN
6745	7870	3	usual	usual	JJ
6745	7870	4	.	.	.
6745	7871	1	Indian	Indian	NNP
6745	7871	2	Griddle	Griddle	NNP
6745	7871	3	-	-	HYPH
6745	7871	4	Oakes	Oakes	NNP
6745	7871	5	.	.	.
6745	7872	1	One	one	CD
6745	7872	2	cupful	cupful	NN
6745	7872	3	of	of	IN
6745	7872	4	Indian	indian	JJ
6745	7872	5	meal	meal	NN
6745	7872	6	,	,	,
6745	7872	7	one	one	CD
6745	7872	8	of	of	IN
6745	7872	9	flour	flour	NN
6745	7872	10	,	,	,
6745	7872	11	three	three	CD
6745	7872	12	of	of	IN
6745	7872	13	boiling	boil	VBG
6745	7872	14	milk	milk	NN
6745	7872	15	,	,	,
6745	7872	16	two	two	CD
6745	7872	17	eggs	egg	NNS
6745	7872	18	,	,	,
6745	7872	19	one	one	CD
6745	7872	20	teaspoonful	teaspoonful	NN
6745	7872	21	of	of	IN
6745	7872	22	salt	salt	NN
6745	7872	23	,	,	,
6745	7872	24	one	one	CD
6745	7872	25	of	of	IN
6745	7872	26	cream	cream	NN
6745	7872	27	of	of	IN
6745	7872	28	tartar	tartar	NN
6745	7872	29	,	,	,
6745	7872	30	half	half	PDT
6745	7872	31	a	a	DT
6745	7872	32	teaspoonful	teaspoonful	NN
6745	7872	33	of	of	IN
6745	7872	34	soda	soda	NN
6745	7872	35	,	,	,
6745	7872	36	two	two	CD
6745	7872	37	table	table	NN
6745	7872	38	-	-	HYPH
6745	7872	39	spoonfuls	spoonful	NNS
6745	7872	40	of	of	IN
6745	7872	41	sugar	sugar	NN
6745	7872	42	.	.	.
6745	7873	1	Have	have	VBP
6745	7873	2	the	the	DT
6745	7873	3	milk	milk	NN
6745	7873	4	boiling	boiling	NN
6745	7873	5	,	,	,
6745	7873	6	and	and	CC
6745	7873	7	,	,	,
6745	7873	8	gradually	gradually	RB
6745	7873	9	,	,	,
6745	7873	10	pour	pour	VB
6745	7873	11	it	-PRON-	PRP
6745	7873	12	on	on	IN
6745	7873	13	the	the	DT
6745	7873	14	meal	meal	NN
6745	7873	15	.	.	.
6745	7874	1	Put	put	VB
6745	7874	2	the	the	DT
6745	7874	3	other	other	JJ
6745	7874	4	dry	dry	JJ
6745	7874	5	ingredients	ingredient	NNS
6745	7874	6	with	with	IN
6745	7874	7	the	the	DT
6745	7874	8	flour	flour	NN
6745	7874	9	,	,	,
6745	7874	10	and	and	CC
6745	7874	11	rub	rub	VB
6745	7874	12	through	through	RP
6745	7874	13	a	a	DT
6745	7874	14	sieve	sieve	NN
6745	7874	15	.	.	.
6745	7875	1	When	when	WRB
6745	7875	2	the	the	DT
6745	7875	3	scalded	scald	VBN
6745	7875	4	meal	meal	NN
6745	7875	5	is	be	VBZ
6745	7875	6	cool	cool	JJ
6745	7875	7	,	,	,
6745	7875	8	add	add	VB
6745	7875	9	to	to	IN
6745	7875	10	it	-PRON-	PRP
6745	7875	11	the	the	DT
6745	7875	12	flour	flour	NN
6745	7875	13	and	and	CC
6745	7875	14	the	the	DT
6745	7875	15	eggs	egg	NNS
6745	7875	16	,	,	,
6745	7875	17	well	well	RB
6745	7875	18	beaten	beat	VBN
6745	7875	19	.	.	.
6745	7876	1	Hominy	Hominy	NNP
6745	7876	2	Griddle	Griddle	NNP
6745	7876	3	-	-	HYPH
6745	7876	4	Cakes	Cakes	NNP
6745	7876	5	.	.	.
6745	7877	1	To	to	IN
6745	7877	2	a	a	DT
6745	7877	3	pint	pint	NN
6745	7877	4	of	of	IN
6745	7877	5	warm	warm	JJ
6745	7877	6	boiled	boil	VBN
6745	7877	7	hominy	hominy	NNP
6745	7877	8	add	add	VBP
6745	7877	9	a	a	DT
6745	7877	10	pint	pint	NN
6745	7877	11	of	of	IN
6745	7877	12	milk	milk	NN
6745	7877	13	or	or	CC
6745	7877	14	water	water	NN
6745	7877	15	and	and	CC
6745	7877	16	a	a	DT
6745	7877	17	pint	pint	NN
6745	7877	18	of	of	IN
6745	7877	19	flour	flour	NN
6745	7877	20	.	.	.
6745	7878	1	Beat	beat	VB
6745	7878	2	two	two	CD
6745	7878	3	or	or	CC
6745	7878	4	three	three	CD
6745	7878	5	eggs	egg	NNS
6745	7878	6	and	and	CC
6745	7878	7	stir	stir	VB
6745	7878	8	into	into	IN
6745	7878	9	the	the	DT
6745	7878	10	batter	batter	NN
6745	7878	11	with	with	IN
6745	7878	12	a	a	DT
6745	7878	13	little	little	JJ
6745	7878	14	salt	salt	NN
6745	7878	15	Fry	Fry	NNP
6745	7878	16	as	as	IN
6745	7878	17	any	any	DT
6745	7878	18	other	other	JJ
6745	7878	19	griddle	griddle	NN
6745	7878	20	-	-	HYPH
6745	7878	21	cakes	cake	NNS
6745	7878	22	.	.	.
6745	7879	1	They	-PRON-	PRP
6745	7879	2	are	be	VBP
6745	7879	3	delicious	delicious	JJ
6745	7879	4	.	.	.
6745	7880	1	EGGS	EGGS	NNP
6745	7880	2	.	.	.
6745	7881	1	Omelets	omelet	NNS
6745	7881	2	.	.	.
6745	7882	1	There	there	EX
6745	7882	2	is	be	VBZ
6745	7882	3	no	no	DT
6745	7882	4	better	well	JJR
6745	7882	5	form	form	NN
6745	7882	6	in	in	IN
6745	7882	7	which	which	WDT
6745	7882	8	to	to	TO
6745	7882	9	serve	serve	VB
6745	7882	10	eggs	egg	NNS
6745	7882	11	than	than	IN
6745	7882	12	as	as	IN
6745	7882	13	an	an	DT
6745	7882	14	omelet	omelet	NN
6745	7882	15	,	,	,
6745	7882	16	but	but	CC
6745	7882	17	so	so	RB
6745	7882	18	few	few	JJ
6745	7882	19	people	people	NNS
6745	7882	20	make	make	VBP
6745	7882	21	a	a	DT
6745	7882	22	good	good	JJ
6745	7882	23	omelet	omelet	NN
6745	7882	24	that	that	IN
6745	7882	25	that	that	DT
6745	7882	26	is	be	VBZ
6745	7882	27	one	one	CD
6745	7882	28	of	of	IN
6745	7882	29	the	the	DT
6745	7882	30	last	last	JJ
6745	7882	31	things	thing	NNS
6745	7882	32	the	the	DT
6745	7882	33	inexperienced	inexperienced	JJ
6745	7882	34	housekeeper	housekeeper	NN
6745	7882	35	or	or	CC
6745	7882	36	cook	cook	NN
6745	7882	37	will	will	MD
6745	7882	38	attempt	attempt	VB
6745	7882	39	.	.	.
6745	7883	1	Yet	yet	CC
6745	7883	2	the	the	DT
6745	7883	3	making	making	NN
6745	7883	4	is	be	VBZ
6745	7883	5	a	a	DT
6745	7883	6	simple	simple	JJ
6745	7883	7	operation	operation	NN
6745	7883	8	,	,	,
6745	7883	9	the	the	DT
6745	7883	10	cause	cause	NN
6745	7883	11	of	of	IN
6745	7883	12	failure	failure	NN
6745	7883	13	usually	usually	RB
6745	7883	14	being	be	VBG
6745	7883	15	that	that	IN
6745	7883	16	the	the	DT
6745	7883	17	pan	pan	NN
6745	7883	18	for	for	IN
6745	7883	19	cooking	cooking	NN
6745	7883	20	is	be	VBZ
6745	7883	21	not	not	RB
6745	7883	22	hot	hot	JJ
6745	7883	23	enough	enough	RB
6745	7883	24	,	,	,
6745	7883	25	and	and	CC
6745	7883	26	too	too	RB
6745	7883	27	much	much	JJ
6745	7883	28	egg	egg	NN
6745	7883	29	is	be	VBZ
6745	7883	30	put	put	VBN
6745	7883	31	in	in	RP
6745	7883	32	at	at	IN
6745	7883	33	one	one	CD
6745	7883	34	time	time	NN
6745	7883	35	.	.	.
6745	7884	1	When	when	WRB
6745	7884	2	there	there	EX
6745	7884	3	is	be	VBZ
6745	7884	4	too	too	RB
6745	7884	5	much	much	JJ
6745	7884	6	egg	egg	NN
6745	7884	7	in	in	IN
6745	7884	8	the	the	DT
6745	7884	9	pan	pan	NN
6745	7884	10	,	,	,
6745	7884	11	one	one	CD
6745	7884	12	part	part	NN
6745	7884	13	will	will	MD
6745	7884	14	be	be	VB
6745	7884	15	cooked	cook	VBN
6745	7884	16	hard	hard	RB
6745	7884	17	before	before	IN
6745	7884	18	the	the	DT
6745	7884	19	other	other	JJ
6745	7884	20	is	be	VBZ
6745	7884	21	heated	heat	VBN
6745	7884	22	through	through	IN
6745	7884	23	.	.	.
6745	7885	1	A	a	DT
6745	7885	2	pan	pan	NN
6745	7885	3	measuring	measure	VBG
6745	7885	4	eight	eight	CD
6745	7885	5	inches	inch	NNS
6745	7885	6	in	in	IN
6745	7885	7	diameter	diameter	NN
6745	7885	8	will	will	MD
6745	7885	9	cook	cook	VB
6745	7885	10	an	an	DT
6745	7885	11	omelet	omelet	NN
6745	7885	12	made	make	VBN
6745	7885	13	with	with	IN
6745	7885	14	four	four	CD
6745	7885	15	eggs	egg	NNS
6745	7885	16	;	;	:
6745	7885	17	if	if	IN
6745	7885	18	more	more	JJR
6745	7885	19	eggs	egg	NNS
6745	7885	20	are	be	VBP
6745	7885	21	used	use	VBN
6745	7885	22	,	,	,
6745	7885	23	a	a	DT
6745	7885	24	larger	large	JJR
6745	7885	25	pan	pan	NN
6745	7885	26	is	be	VBZ
6745	7885	27	necessary	necessary	JJ
6745	7885	28	.	.	.
6745	7886	1	Plain	plain	JJ
6745	7886	2	Omelet	Omelet	NNP
6745	7886	3	.	.	.
6745	7887	1	Four	four	CD
6745	7887	2	eggs	egg	NNS
6745	7887	3	,	,	,
6745	7887	4	one	one	CD
6745	7887	5	teaspoonful	teaspoonful	NN
6745	7887	6	of	of	IN
6745	7887	7	salt	salt	NN
6745	7887	8	,	,	,
6745	7887	9	two	two	CD
6745	7887	10	table	table	NN
6745	7887	11	-	-	HYPH
6745	7887	12	spoonfuls	spoonful	NNS
6745	7887	13	of	of	IN
6745	7887	14	milk	milk	NN
6745	7887	15	,	,	,
6745	7887	16	one	one	CD
6745	7887	17	table	table	NN
6745	7887	18	-	-	HYPH
6745	7887	19	spoonful	spoonful	JJ
6745	7887	20	of	of	IN
6745	7887	21	butter	butter	NN
6745	7887	22	.	.	.
6745	7888	1	Beat	beat	VB
6745	7888	2	the	the	DT
6745	7888	3	eggs	egg	NNS
6745	7888	4	with	with	IN
6745	7888	5	a	a	DT
6745	7888	6	Dover	Dover	NNP
6745	7888	7	,	,	,
6745	7888	8	or	or	CC
6745	7888	9	any	any	DT
6745	7888	10	other	other	JJ
6745	7888	11	good	good	JJ
6745	7888	12	egg	egg	NN
6745	7888	13	beater	beater	NN
6745	7888	14	,	,	,
6745	7888	15	and	and	CC
6745	7888	16	add	add	VB
6745	7888	17	the	the	DT
6745	7888	18	salt	salt	NN
6745	7888	19	and	and	CC
6745	7888	20	milk	milk	NN
6745	7888	21	.	.	.
6745	7889	1	Have	have	VB
6745	7889	2	the	the	DT
6745	7889	3	pan	pan	NN
6745	7889	4	_	_	NNP
6745	7889	5	very	very	RB
6745	7889	6	hot	hot	JJ
6745	7889	7	_	_	NN
6745	7889	8	.	.	.
6745	7890	1	Put	put	VB
6745	7890	2	in	in	RP
6745	7890	3	the	the	DT
6745	7890	4	spoonful	spoonful	NN
6745	7890	5	of	of	IN
6745	7890	6	butter	butter	NN
6745	7890	7	and	and	CC
6745	7890	8	pour	pour	NN
6745	7890	9	in	in	IN
6745	7890	10	the	the	DT
6745	7890	11	beaten	beaten	JJ
6745	7890	12	egg	egg	NN
6745	7890	13	.	.	.
6745	7891	1	Shake	shake	VB
6745	7891	2	vigorously	vigorously	RB
6745	7891	3	on	on	IN
6745	7891	4	the	the	DT
6745	7891	5	hottest	hot	JJS
6745	7891	6	part	part	NN
6745	7891	7	of	of	IN
6745	7891	8	the	the	DT
6745	7891	9	stove	stove	NN
6745	7891	10	until	until	IN
6745	7891	11	the	the	DT
6745	7891	12	egg	egg	NN
6745	7891	13	begins	begin	VBZ
6745	7891	14	to	to	TO
6745	7891	15	thicken	thicken	VB
6745	7891	16	;	;	:
6745	7891	17	then	then	RB
6745	7891	18	let	let	VB
6745	7891	19	it	-PRON-	PRP
6745	7891	20	stand	stand	VB
6745	7891	21	a	a	DT
6745	7891	22	few	few	JJ
6745	7891	23	seconds	second	NNS
6745	7891	24	to	to	IN
6745	7891	25	brown	brown	NNP
6745	7891	26	.	.	.
6745	7892	1	Run	run	VB
6745	7892	2	the	the	DT
6745	7892	3	knife	knife	NN
6745	7892	4	between	between	IN
6745	7892	5	the	the	DT
6745	7892	6	sides	side	NNS
6745	7892	7	of	of	IN
6745	7892	8	the	the	DT
6745	7892	9	omelet	omelet	NN
6745	7892	10	and	and	CC
6745	7892	11	the	the	DT
6745	7892	12	pan	pan	NN
6745	7892	13	,	,	,
6745	7892	14	fold	fold	VB
6745	7892	15	,	,	,
6745	7892	16	and	and	CC
6745	7892	17	turn	turn	VB
6745	7892	18	on	on	RP
6745	7892	19	a	a	DT
6745	7892	20	_	_	NNP
6745	7892	21	hot	hot	JJ
6745	7892	22	_	_	NNP
6745	7892	23	dish	dish	NN
6745	7892	24	.	.	.
6745	7893	1	Serve	serve	VB
6745	7893	2	without	without	IN
6745	7893	3	delay	delay	NN
6745	7893	4	.	.	.
6745	7894	1	Quaker	Quaker	NNP
6745	7894	2	Omelet	Omelet	NNP
6745	7894	3	.	.	.
6745	7895	1	A	a	DT
6745	7895	2	Quaker	Quaker	NNP
6745	7895	3	omelet	omelet	NN
6745	7895	4	is	be	VBZ
6745	7895	5	a	a	DT
6745	7895	6	handsome	handsome	JJ
6745	7895	7	and	and	CC
6745	7895	8	sure	sure	JJ
6745	7895	9	dish	dish	NN
6745	7895	10	when	when	WRB
6745	7895	11	care	care	NN
6745	7895	12	is	be	VBZ
6745	7895	13	taken	take	VBN
6745	7895	14	in	in	IN
6745	7895	15	the	the	DT
6745	7895	16	preparation	preparation	NN
6745	7895	17	.	.	.
6745	7896	1	Three	three	CD
6745	7896	2	eggs	egg	NNS
6745	7896	3	,	,	,
6745	7896	4	half	half	PDT
6745	7896	5	a	a	DT
6745	7896	6	cupful	cupful	NN
6745	7896	7	of	of	IN
6745	7896	8	milk	milk	NN
6745	7896	9	,	,	,
6745	7896	10	one	one	CD
6745	7896	11	and	and	CC
6745	7896	12	a	a	DT
6745	7896	13	half	half	NN
6745	7896	14	table-	table-	NN
6745	7896	15	spoonfuls	spoonful	NNS
6745	7896	16	of	of	IN
6745	7896	17	corn	corn	NN
6745	7896	18	-	-	HYPH
6745	7896	19	starch	starch	NN
6745	7896	20	,	,	,
6745	7896	21	one	one	CD
6745	7896	22	tea	tea	NN
6745	7896	23	-	-	HYPH
6745	7896	24	spoonful	spoonful	JJ
6745	7896	25	of	of	IN
6745	7896	26	salt	salt	NN
6745	7896	27	,	,	,
6745	7896	28	one	one	CD
6745	7896	29	table-	table-	NN
6745	7896	30	spoonful	spoonful	JJ
6745	7896	31	of	of	IN
6745	7896	32	butter	butter	NN
6745	7896	33	.	.	.
6745	7897	1	Put	put	VB
6745	7897	2	the	the	DT
6745	7897	3	omelet	omelet	NN
6745	7897	4	pan	pan	NN
6745	7897	5	,	,	,
6745	7897	6	and	and	CC
6745	7897	7	a	a	DT
6745	7897	8	cover	cover	NN
6745	7897	9	that	that	WDT
6745	7897	10	will	will	MD
6745	7897	11	fit	fit	VB
6745	7897	12	closely	closely	RB
6745	7897	13	,	,	,
6745	7897	14	on	on	RB
6745	7897	15	to	to	IN
6745	7897	16	heat	heat	VB
6745	7897	17	.	.	.
6745	7898	1	Beat	beat	VB
6745	7898	2	well	well	RB
6745	7898	3	together	together	RB
6745	7898	4	the	the	DT
6745	7898	5	yolks	yolk	NNS
6745	7898	6	of	of	IN
6745	7898	7	the	the	DT
6745	7898	8	eggs	egg	NNS
6745	7898	9	,	,	,
6745	7898	10	the	the	DT
6745	7898	11	corn	corn	NN
6745	7898	12	-	-	HYPH
6745	7898	13	starch	starch	NN
6745	7898	14	and	and	CC
6745	7898	15	the	the	DT
6745	7898	16	salt	salt	NN
6745	7898	17	.	.	.
6745	7899	1	Beat	beat	VB
6745	7899	2	the	the	DT
6745	7899	3	whites	white	NNS
6745	7899	4	to	to	IN
6745	7899	5	a	a	DT
6745	7899	6	stiff	stiff	JJ
6745	7899	7	froth	froth	NN
6745	7899	8	.	.	.
6745	7900	1	Add	add	VB
6745	7900	2	to	to	IN
6745	7900	3	the	the	DT
6745	7900	4	well	well	RB
6745	7900	5	-	-	HYPH
6745	7900	6	beaten	beat	VBN
6745	7900	7	yolks	yolk	NNS
6745	7900	8	and	and	CC
6745	7900	9	corn	corn	NN
6745	7900	10	-	-	HYPH
6745	7900	11	starch	starch	NN
6745	7900	12	.	.	.
6745	7901	1	Stir	stir	VB
6745	7901	2	all	all	DT
6745	7901	3	together	together	RB
6745	7901	4	very	very	RB
6745	7901	5	thoroughly	thoroughly	RB
6745	7901	6	,	,	,
6745	7901	7	and	and	CC
6745	7901	8	add	add	VB
6745	7901	9	the	the	DT
6745	7901	10	milk	milk	NN
6745	7901	11	.	.	.
6745	7902	1	Put	put	VB
6745	7902	2	the	the	DT
6745	7902	3	butter	butter	NN
6745	7902	4	in	in	IN
6745	7902	5	the	the	DT
6745	7902	6	hot	hot	JJ
6745	7902	7	pan	pan	NN
6745	7902	8	.	.	.
6745	7903	1	When	when	WRB
6745	7903	2	melted	melt	VBN
6745	7903	3	,	,	,
6745	7903	4	pour	pour	VBP
6745	7903	5	in	in	IN
6745	7903	6	the	the	DT
6745	7903	7	mixture	mixture	NN
6745	7903	8	.	.	.
6745	7904	1	Cover	cover	NN
6745	7904	2	,	,	,
6745	7904	3	and	and	CC
6745	7904	4	place	place	NN
6745	7904	5	on	on	IN
6745	7904	6	the	the	DT
6745	7904	7	stove	stove	NN
6745	7904	8	where	where	WRB
6745	7904	9	it	-PRON-	PRP
6745	7904	10	will	will	MD
6745	7904	11	brown	brown	VB
6745	7904	12	,	,	,
6745	7904	13	but	but	CC
6745	7904	14	not	not	RB
6745	7904	15	burn	burn	VB
6745	7904	16	.	.	.
6745	7905	1	Cook	cook	VB
6745	7905	2	about	about	RB
6745	7905	3	seven	seven	CD
6745	7905	4	minutes	minute	NNS
6745	7905	5	.	.	.
6745	7906	1	Fold	fold	VB
6745	7906	2	,	,	,
6745	7906	3	turn	turn	VB
6745	7906	4	on	on	RP
6745	7906	5	a	a	DT
6745	7906	6	hot	hot	JJ
6745	7906	7	dish	dish	NN
6745	7906	8	,	,	,
6745	7906	9	and	and	CC
6745	7906	10	serve	serve	VB
6745	7906	11	with	with	IN
6745	7906	12	cream	cream	NN
6745	7906	13	sauce	sauce	NN
6745	7906	14	poured	pour	VBN
6745	7906	15	around	around	IN
6745	7906	16	it	-PRON-	PRP
6745	7906	17	.	.	.
6745	7907	1	If	if	IN
6745	7907	2	the	the	DT
6745	7907	3	yolks	yolk	NNS
6745	7907	4	and	and	CC
6745	7907	5	corn	corn	NN
6745	7907	6	-	-	HYPH
6745	7907	7	starch	starch	NN
6745	7907	8	are	be	VBP
6745	7907	9	thoroughly	thoroughly	RB
6745	7907	10	beaten	beat	VBN
6745	7907	11	,	,	,
6745	7907	12	and	and	CC
6745	7907	13	if	if	IN
6745	7907	14	,	,	,
6745	7907	15	when	when	WRB
6745	7907	16	the	the	DT
6745	7907	17	stiff	stiff	JJ
6745	7907	18	whites	white	NNS
6745	7907	19	are	be	VBP
6745	7907	20	added	add	VBN
6745	7907	21	,	,	,
6745	7907	22	they	-PRON-	PRP
6745	7907	23	are	be	VBP
6745	7907	24	well	well	RB
6745	7907	25	mixed	mixed	JJ
6745	7907	26	,	,	,
6745	7907	27	and	and	CC
6745	7907	28	the	the	DT
6745	7907	29	pan	pan	NN
6745	7907	30	and	and	CC
6745	7907	31	cover	cover	NN
6745	7907	32	are	be	VBP
6745	7907	33	very	very	RB
6745	7907	34	hot	hot	JJ
6745	7907	35	,	,	,
6745	7907	36	there	there	EX
6745	7907	37	can	can	MD
6745	7907	38	hardly	hardly	RB
6745	7907	39	be	be	VB
6745	7907	40	failure	failure	NN
6745	7907	41	.	.	.
6745	7908	1	Cheese	Cheese	NNP
6745	7908	2	Omelet	Omelet	NNP
6745	7908	3	.	.	.
6745	7909	1	Make	make	VB
6745	7909	2	the	the	DT
6745	7909	3	same	same	JJ
6745	7909	4	as	as	IN
6745	7909	5	plain	plain	JJ
6745	7909	6	omelet	omelet	NN
6745	7909	7	,	,	,
6745	7909	8	and	and	CC
6745	7909	9	as	as	RB
6745	7909	10	soon	soon	RB
6745	7909	11	as	as	IN
6745	7909	12	it	-PRON-	PRP
6745	7909	13	begins	begin	VBZ
6745	7909	14	to	to	TO
6745	7909	15	thicken	thicken	VB
6745	7909	16	,	,	,
6745	7909	17	sprinkle	sprinkle	VB
6745	7909	18	in	in	IN
6745	7909	19	three	three	CD
6745	7909	20	table	table	NN
6745	7909	21	-	-	HYPH
6745	7909	22	spoonfuls	spoonful	NNS
6745	7909	23	of	of	IN
6745	7909	24	grated	grate	VBN
6745	7909	25	cheese	cheese	NN
6745	7909	26	.	.	.
6745	7910	1	Ham	Ham	NNP
6745	7910	2	Omelet	Omelet	NNP
6745	7910	3	.	.	.
6745	7911	1	The	the	DT
6745	7911	2	same	same	JJ
6745	7911	3	as	as	IN
6745	7911	4	plain	plain	JJ
6745	7911	5	omelet	omelet	NN
6745	7911	6	,	,	,
6745	7911	7	and	and	CC
6745	7911	8	add	add	VB
6745	7911	9	three	three	CD
6745	7911	10	tablespoonfuls	tablespoonful	NNS
6745	7911	11	of	of	IN
6745	7911	12	cooked	cooked	JJ
6745	7911	13	ham	ham	NN
6745	7911	14	,	,	,
6745	7911	15	chopped	chop	VBN
6745	7911	16	rather	rather	RB
6745	7911	17	fine	fine	RB
6745	7911	18	,	,	,
6745	7911	19	as	as	RB
6745	7911	20	soon	soon	RB
6745	7911	21	as	as	IN
6745	7911	22	it	-PRON-	PRP
6745	7911	23	begins	begin	VBZ
6745	7911	24	to	to	TO
6745	7911	25	thicken	thicken	VB
6745	7911	26	.	.	.
6745	7912	1	Chicken	Chicken	NNP
6745	7912	2	Omelet	Omelet	NNP
6745	7912	3	.	.	.
6745	7913	1	The	the	DT
6745	7913	2	same	same	JJ
6745	7913	3	as	as	IN
6745	7913	4	plain	plain	JJ
6745	7913	5	omelet	omelet	NN
6745	7913	6	,	,	,
6745	7913	7	and	and	CC
6745	7913	8	,	,	,
6745	7913	9	just	just	RB
6745	7913	10	before	before	IN
6745	7913	11	folding	fold	VBG
6745	7913	12	,	,	,
6745	7913	13	add	add	VB
6745	7913	14	one	one	CD
6745	7913	15	cupful	cupful	NN
6745	7913	16	of	of	IN
6745	7913	17	cooked	cooked	JJ
6745	7913	18	chicken	chicken	NN
6745	7913	19	,	,	,
6745	7913	20	cut	cut	VBN
6745	7913	21	rather	rather	RB
6745	7913	22	fine	fine	JJ
6745	7913	23	,	,	,
6745	7913	24	and	and	CC
6745	7913	25	warmed	warm	VBN
6745	7913	26	in	in	IN
6745	7913	27	cream	cream	NN
6745	7913	28	sauce	sauce	NN
6745	7913	29	.	.	.
6745	7914	1	Jelly	Jelly	NNP
6745	7914	2	Omelet	Omelet	NNP
6745	7914	3	.	.	.
6745	7915	1	A	a	DT
6745	7915	2	jelly	jelly	JJ
6745	7915	3	omelet	omelet	NN
6745	7915	4	is	be	VBZ
6745	7915	5	made	make	VBN
6745	7915	6	like	like	IN
6745	7915	7	the	the	DT
6745	7915	8	others	other	NNS
6745	7915	9	,	,	,
6745	7915	10	and	and	CC
6745	7915	11	,	,	,
6745	7915	12	just	just	RB
6745	7915	13	before	before	IN
6745	7915	14	folding	fold	VBG
6745	7915	15	,	,	,
6745	7915	16	spread	spread	VBD
6745	7915	17	with	with	IN
6745	7915	18	any	any	DT
6745	7915	19	kind	kind	NN
6745	7915	20	of	of	IN
6745	7915	21	jelly	jelly	NNP
6745	7915	22	(	(	-LRB-
6745	7915	23	currant	currant	NN
6745	7915	24	or	or	CC
6745	7915	25	grape	grape	NN
6745	7915	26	is	be	VBZ
6745	7915	27	the	the	DT
6745	7915	28	best	good	JJS
6745	7915	29	,	,	,
6745	7915	30	however	however	RB
6745	7915	31	)	)	-RRB-
6745	7915	32	.	.	.
6745	7916	1	Fold	fold	VB
6745	7916	2	quickly	quickly	RB
6745	7916	3	,	,	,
6745	7916	4	and	and	CC
6745	7916	5	serve	serve	VB
6745	7916	6	.	.	.
6745	7917	1	Savory	Savory	NNP
6745	7917	2	Omelet	Omelet	NNP
6745	7917	3	.	.	.
6745	7918	1	This	this	DT
6745	7918	2	is	be	VBZ
6745	7918	3	made	make	VBN
6745	7918	4	like	like	IN
6745	7918	5	a	a	DT
6745	7918	6	plain	plain	JJ
6745	7918	7	omelet	omelet	NN
6745	7918	8	,	,	,
6745	7918	9	with	with	IN
6745	7918	10	the	the	DT
6745	7918	11	addition	addition	NN
6745	7918	12	of	of	IN
6745	7918	13	salt	salt	NN
6745	7918	14	and	and	CC
6745	7918	15	one	one	CD
6745	7918	16	table	table	NN
6745	7918	17	-	-	HYPH
6745	7918	18	spoonful	spoonful	JJ
6745	7918	19	of	of	IN
6745	7918	20	chopped	chop	VBN
6745	7918	21	parsley	parsley	NN
6745	7918	22	.	.	.
6745	7919	1	A	a	DT
6745	7919	2	little	little	JJ
6745	7919	3	grated	grated	JJ
6745	7919	4	onion	onion	NN
6745	7919	5	may	may	MD
6745	7919	6	be	be	VB
6745	7919	7	used	use	VBN
6745	7919	8	also	also	RB
6745	7919	9	,	,	,
6745	7919	10	if	if	IN
6745	7919	11	you	-PRON-	PRP
6745	7919	12	like	like	VBP
6745	7919	13	it	-PRON-	PRP
6745	7919	14	.	.	.
6745	7920	1	Fish	fish	VB
6745	7920	2	Omelet	Omelet	NNP
6745	7920	3	.	.	.
6745	7921	1	Boil	Boil	NNP
6745	7921	2	a	a	DT
6745	7921	3	shad	shad	NN
6745	7921	4	roe	roe	NN
6745	7921	5	twenty	twenty	CD
6745	7921	6	minutes	minute	NNS
6745	7921	7	in	in	IN
6745	7921	8	salt	salt	NN
6745	7921	9	and	and	CC
6745	7921	10	water	water	NN
6745	7921	11	.	.	.
6745	7922	1	Chop	chop	VB
6745	7922	2	it	-PRON-	PRP
6745	7922	3	fine	fine	RB
6745	7922	4	,	,	,
6745	7922	5	and	and	CC
6745	7922	6	add	add	VB
6745	7922	7	to	to	IN
6745	7922	8	it	-PRON-	PRP
6745	7922	9	a	a	DT
6745	7922	10	cupful	cupful	NN
6745	7922	11	of	of	IN
6745	7922	12	any	any	DT
6745	7922	13	kind	kind	NN
6745	7922	14	of	of	IN
6745	7922	15	cold	cold	JJ
6745	7922	16	fish	fish	NN
6745	7922	17	,	,	,
6745	7922	18	broken	break	VBN
6745	7922	19	fine	fine	RB
6745	7922	20	.	.	.
6745	7923	1	Season	season	NN
6745	7923	2	with	with	IN
6745	7923	3	salt	salt	NN
6745	7923	4	and	and	CC
6745	7923	5	pepper	pepper	NN
6745	7923	6	,	,	,
6745	7923	7	and	and	CC
6745	7923	8	warm	warm	JJ
6745	7923	9	in	in	IN
6745	7923	10	a	a	DT
6745	7923	11	cupful	cupful	NN
6745	7923	12	of	of	IN
6745	7923	13	cream	cream	NN
6745	7923	14	sauce	sauce	NN
6745	7923	15	.	.	.
6745	7924	1	Make	make	VB
6745	7924	2	a	a	DT
6745	7924	3	plain	plain	JJ
6745	7924	4	omelet	omelet	NN
6745	7924	5	with	with	IN
6745	7924	6	six	six	CD
6745	7924	7	eggs	egg	NNS
6745	7924	8	.	.	.
6745	7925	1	When	when	WRB
6745	7925	2	ready	ready	JJ
6745	7925	3	to	to	TO
6745	7925	4	fold	fold	VB
6745	7925	5	,	,	,
6745	7925	6	spread	spread	VB
6745	7925	7	the	the	DT
6745	7925	8	prepared	prepare	VBN
6745	7925	9	fish	fish	NN
6745	7925	10	on	on	IN
6745	7925	11	it	-PRON-	PRP
6745	7925	12	.	.	.
6745	7926	1	Roll	roll	VB
6745	7926	2	up	up	RP
6745	7926	3	,	,	,
6745	7926	4	dish	dish	NN
6745	7926	5	,	,	,
6745	7926	6	and	and	CC
6745	7926	7	serve	serve	VB
6745	7926	8	immediately	immediately	RB
6745	7926	9	.	.	.
6745	7927	1	Corn	Corn	NNP
6745	7927	2	Omelet	Omelet	NNP
6745	7927	3	.	.	.
6745	7928	1	One	one	CD
6745	7928	2	pint	pint	NN
6745	7928	3	of	of	IN
6745	7928	4	cold	cold	JJ
6745	7928	5	boiled	boil	VBN
6745	7928	6	corn	corn	NN
6745	7928	7	,	,	,
6745	7928	8	four	four	CD
6745	7928	9	eggs	egg	NNS
6745	7928	10	,	,	,
6745	7928	11	half	half	PDT
6745	7928	12	a	a	DT
6745	7928	13	cupful	cupful	NN
6745	7928	14	of	of	IN
6745	7928	15	milk	milk	NN
6745	7928	16	,	,	,
6745	7928	17	one	one	CD
6745	7928	18	teaspoonful	teaspoonful	JJ
6745	7928	19	and	and	CC
6745	7928	20	a	a	DT
6745	7928	21	half	half	NN
6745	7928	22	of	of	IN
6745	7928	23	salt	salt	NN
6745	7928	24	,	,	,
6745	7928	25	a	a	DT
6745	7928	26	little	little	JJ
6745	7928	27	pepper	pepper	NN
6745	7928	28	,	,	,
6745	7928	29	three	three	CD
6745	7928	30	table	table	NN
6745	7928	31	-	-	HYPH
6745	7928	32	spoonfuls	spoonful	NNS
6745	7928	33	of	of	IN
6745	7928	34	butter	butter	NN
6745	7928	35	.	.	.
6745	7929	1	Beat	beat	VB
6745	7929	2	the	the	DT
6745	7929	3	eggs	egg	NNS
6745	7929	4	,	,	,
6745	7929	5	and	and	CC
6745	7929	6	add	add	VB
6745	7929	7	to	to	IN
6745	7929	8	them	-PRON-	PRP
6745	7929	9	the	the	DT
6745	7929	10	salt	salt	NN
6745	7929	11	,	,	,
6745	7929	12	pepper	pepper	NN
6745	7929	13	,	,	,
6745	7929	14	milk	milk	NN
6745	7929	15	and	and	CC
6745	7929	16	corn	corn	NN
6745	7929	17	.	.	.
6745	7930	1	Fry	fry	PRP
6745	7930	2	like	like	IN
6745	7930	3	a	a	DT
6745	7930	4	plain	plain	JJ
6745	7930	5	omelet	omelet	NN
6745	7930	6	.	.	.
6745	7931	1	Baked	Baked	NNP
6745	7931	2	Omelet	Omelet	NNP
6745	7931	3	.	.	.
6745	7932	1	One	one	CD
6745	7932	2	pint	pint	NN
6745	7932	3	and	and	CC
6745	7932	4	a	a	DT
6745	7932	5	half	half	NN
6745	7932	6	of	of	IN
6745	7932	7	milk	milk	NN
6745	7932	8	,	,	,
6745	7932	9	four	four	CD
6745	7932	10	eggs	egg	NNS
6745	7932	11	,	,	,
6745	7932	12	one	one	CD
6745	7932	13	table	table	NN
6745	7932	14	-	-	HYPH
6745	7932	15	spoonful	spoonful	JJ
6745	7932	16	of	of	IN
6745	7932	17	flour	flour	NN
6745	7932	18	,	,	,
6745	7932	19	one	one	CD
6745	7932	20	of	of	IN
6745	7932	21	butter	butter	NN
6745	7932	22	,	,	,
6745	7932	23	one	one	CD
6745	7932	24	teaspoonful	teaspoonful	NN
6745	7932	25	of	of	IN
6745	7932	26	salt	salt	NN
6745	7932	27	.	.	.
6745	7933	1	Let	let	VB
6745	7933	2	the	the	DT
6745	7933	3	milk	milk	NN
6745	7933	4	come	come	VB
6745	7933	5	to	to	IN
6745	7933	6	a	a	DT
6745	7933	7	boil	boil	NN
6745	7933	8	.	.	.
6745	7934	1	Mix	mix	VB
6745	7934	2	the	the	DT
6745	7934	3	butter	butter	NN
6745	7934	4	and	and	CC
6745	7934	5	flour	flour	NN
6745	7934	6	together	together	RB
6745	7934	7	.	.	.
6745	7935	1	Pour	pour	VB
6745	7935	2	the	the	DT
6745	7935	3	boiling	boil	VBG
6745	7935	4	milk	milk	NN
6745	7935	5	on	on	IN
6745	7935	6	the	the	DT
6745	7935	7	mixture	mixture	NN
6745	7935	8	,	,	,
6745	7935	9	which	which	WDT
6745	7935	10	then	then	RB
6745	7935	11	cook	cook	VBP
6745	7935	12	five	five	CD
6745	7935	13	minutes	minute	NNS
6745	7935	14	,	,	,
6745	7935	15	stirring	stir	VBG
6745	7935	16	all	all	PDT
6745	7935	17	the	the	DT
6745	7935	18	while	while	NN
6745	7935	19	.	.	.
6745	7936	1	Put	put	VB
6745	7936	2	away	away	RB
6745	7936	3	to	to	IN
6745	7936	4	cool	cool	JJ
6745	7936	5	.	.	.
6745	7937	1	When	when	WRB
6745	7937	2	cooled	cool	VBN
6745	7937	3	,	,	,
6745	7937	4	add	add	VB
6745	7937	5	the	the	DT
6745	7937	6	salt	salt	NN
6745	7937	7	and	and	CC
6745	7937	8	the	the	DT
6745	7937	9	eggs	egg	NNS
6745	7937	10	,	,	,
6745	7937	11	the	the	DT
6745	7937	12	yolks	yolk	NNS
6745	7937	13	and	and	CC
6745	7937	14	whites	white	NNS
6745	7937	15	having	have	VBG
6745	7937	16	been	be	VBN
6745	7937	17	beaten	beat	VBN
6745	7937	18	separately	separately	RB
6745	7937	19	.	.	.
6745	7938	1	Pour	pour	VB
6745	7938	2	into	into	IN
6745	7938	3	a	a	DT
6745	7938	4	buttered	butter	VBN
6745	7938	5	dish	dish	NN
6745	7938	6	,	,	,
6745	7938	7	and	and	CC
6745	7938	8	bake	bake	VB
6745	7938	9	twenty	twenty	CD
6745	7938	10	minutes	minute	NNS
6745	7938	11	in	in	IN
6745	7938	12	a	a	DT
6745	7938	13	quick	quick	JJ
6745	7938	14	oven	oven	NN
6745	7938	15	.	.	.
6745	7939	1	Serve	serve	VB
6745	7939	2	at	at	IN
6745	7939	3	once	once	RB
6745	7939	4	.	.	.
6745	7940	1	The	the	DT
6745	7940	2	dish	dish	NN
6745	7940	3	should	should	MD
6745	7940	4	hold	hold	VB
6745	7940	5	a	a	DT
6745	7940	6	little	little	JJ
6745	7940	7	more	more	JJR
6745	7940	8	than	than	IN
6745	7940	9	a	a	DT
6745	7940	10	quart	quart	NN
6745	7940	11	.	.	.
6745	7941	1	Dropped	Dropped	NNP
6745	7941	2	Eggs	Eggs	NNP
6745	7941	3	,	,	,
6745	7941	4	Have	have	VB
6745	7941	5	one	one	CD
6745	7941	6	quart	quart	NN
6745	7941	7	of	of	IN
6745	7941	8	boiling	boil	VBG
6745	7941	9	water	water	NN
6745	7941	10	and	and	CC
6745	7941	11	one	one	CD
6745	7941	12	table	table	NN
6745	7941	13	-	-	HYPH
6745	7941	14	spoonful	spoonful	JJ
6745	7941	15	of	of	IN
6745	7941	16	salt	salt	NN
6745	7941	17	in	in	IN
6745	7941	18	a	a	DT
6745	7941	19	frying	frying	JJ
6745	7941	20	-	-	HYPH
6745	7941	21	pan	pan	NN
6745	7941	22	.	.	.
6745	7942	1	Break	break	VB
6745	7942	2	the	the	DT
6745	7942	3	eggs	egg	NNS
6745	7942	4	,	,	,
6745	7942	5	one	one	CD
6745	7942	6	by	by	IN
6745	7942	7	one	one	CD
6745	7942	8	,	,	,
6745	7942	9	into	into	IN
6745	7942	10	a	a	DT
6745	7942	11	saucer	saucer	NN
6745	7942	12	,	,	,
6745	7942	13	and	and	CC
6745	7942	14	slide	slide	VB
6745	7942	15	carefully	carefully	RB
6745	7942	16	into	into	IN
6745	7942	17	the	the	DT
6745	7942	18	salted	salt	VBN
6745	7942	19	water	water	NN
6745	7942	20	.	.	.
6745	7943	1	Cook	cook	VB
6745	7943	2	until	until	IN
6745	7943	3	the	the	DT
6745	7943	4	white	white	NN
6745	7943	5	is	be	VBZ
6745	7943	6	firm	firm	JJ
6745	7943	7	,	,	,
6745	7943	8	and	and	CC
6745	7943	9	lift	lift	VB
6745	7943	10	out	out	RP
6745	7943	11	with	with	IN
6745	7943	12	a	a	DT
6745	7943	13	griddle	griddle	JJ
6745	7943	14	-	-	HYPH
6745	7943	15	cake	cake	NN
6745	7943	16	turner	turner	NN
6745	7943	17	and	and	CC
6745	7943	18	place	place	NN
6745	7943	19	on	on	IN
6745	7943	20	toasted	toasted	JJ
6745	7943	21	bread	bread	NN
6745	7943	22	.	.	.
6745	7944	1	Serve	serve	VB
6745	7944	2	immediately	immediately	RB
6745	7944	3	.	.	.
6745	7945	1	Scrambled	Scrambled	NNP
6745	7945	2	Eggs	Eggs	NNP
6745	7945	3	.	.	.
6745	7946	1	Four	four	CD
6745	7946	2	eggs	egg	NNS
6745	7946	3	,	,	,
6745	7946	4	one	one	CD
6745	7946	5	table	table	NN
6745	7946	6	-	-	HYPH
6745	7946	7	spoonful	spoonful	JJ
6745	7946	8	of	of	IN
6745	7946	9	butter	butter	NN
6745	7946	10	,	,	,
6745	7946	11	half	half	PDT
6745	7946	12	a	a	DT
6745	7946	13	teaspoonful	teaspoonful	NN
6745	7946	14	of	of	IN
6745	7946	15	salt	salt	NN
6745	7946	16	.	.	.
6745	7947	1	Beat	beat	VB
6745	7947	2	the	the	DT
6745	7947	3	eggs	egg	NNS
6745	7947	4	,	,	,
6745	7947	5	and	and	CC
6745	7947	6	add	add	VB
6745	7947	7	the	the	DT
6745	7947	8	salt	salt	NN
6745	7947	9	to	to	IN
6745	7947	10	them	-PRON-	PRP
6745	7947	11	.	.	.
6745	7948	1	Melt	melt	VB
6745	7948	2	the	the	DT
6745	7948	3	butter	butter	NN
6745	7948	4	in	in	IN
6745	7948	5	a	a	DT
6745	7948	6	sauce-	sauce-	NN
6745	7948	7	pan	pan	NN
6745	7948	8	.	.	.
6745	7949	1	Turn	turn	VB
6745	7949	2	in	in	IN
6745	7949	3	the	the	DT
6745	7949	4	beaten	beaten	NN
6745	7949	5	eggs	egg	NNS
6745	7949	6	,	,	,
6745	7949	7	stir	stir	VB
6745	7949	8	quickly	quickly	RB
6745	7949	9	over	over	IN
6745	7949	10	a	a	DT
6745	7949	11	hot	hot	JJ
6745	7949	12	fire	fire	NN
6745	7949	13	for	for	IN
6745	7949	14	one	one	CD
6745	7949	15	minute	minute	NN
6745	7949	16	,	,	,
6745	7949	17	and	and	CC
6745	7949	18	serve	serve	VB
6745	7949	19	.	.	.
6745	7950	1	Poached	poached	JJ
6745	7950	2	Eggs	Eggs	NNP
6745	7950	3	.	.	.
6745	7951	1	Two	two	CD
6745	7951	2	eggs	egg	NNS
6745	7951	3	,	,	,
6745	7951	4	two	two	CD
6745	7951	5	table	table	NN
6745	7951	6	-	-	HYPH
6745	7951	7	spoonfuls	spoonful	NNS
6745	7951	8	of	of	IN
6745	7951	9	milk	milk	NN
6745	7951	10	,	,	,
6745	7951	11	half	half	PDT
6745	7951	12	a	a	DT
6745	7951	13	teaspoonful	teaspoonful	NN
6745	7951	14	of	of	IN
6745	7951	15	salt	salt	NN
6745	7951	16	,	,	,
6745	7951	17	half	half	PDT
6745	7951	18	a	a	DT
6745	7951	19	teaspoonful	teaspoonful	NN
6745	7951	20	of	of	IN
6745	7951	21	butter	butter	NN
6745	7951	22	.	.	.
6745	7952	1	Beat	beat	VB
6745	7952	2	the	the	DT
6745	7952	3	eggs	egg	NNS
6745	7952	4	,	,	,
6745	7952	5	and	and	CC
6745	7952	6	add	add	VB
6745	7952	7	the	the	DT
6745	7952	8	salt	salt	NN
6745	7952	9	and	and	CC
6745	7952	10	milk	milk	NN
6745	7952	11	.	.	.
6745	7953	1	Put	put	VB
6745	7953	2	the	the	DT
6745	7953	3	butter	butter	NN
6745	7953	4	in	in	IN
6745	7953	5	a	a	DT
6745	7953	6	small	small	JJ
6745	7953	7	sauce	sauce	NN
6745	7953	8	-	-	HYPH
6745	7953	9	pan	pan	NN
6745	7953	10	,	,	,
6745	7953	11	and	and	CC
6745	7953	12	when	when	WRB
6745	7953	13	it	-PRON-	PRP
6745	7953	14	melts	melt	VBZ
6745	7953	15	,	,	,
6745	7953	16	add	add	VB
6745	7953	17	the	the	DT
6745	7953	18	eggs	egg	NNS
6745	7953	19	.	.	.
6745	7954	1	Stir	stir	VB
6745	7954	2	over	over	IN
6745	7954	3	the	the	DT
6745	7954	4	fire	fire	NN
6745	7954	5	until	until	IN
6745	7954	6	the	the	DT
6745	7954	7	mixture	mixture	NN
6745	7954	8	thickens	thicken	VBZ
6745	7954	9	,	,	,
6745	7954	10	being	be	VBG
6745	7954	11	careful	careful	JJ
6745	7954	12	not	not	RB
6745	7954	13	to	to	TO
6745	7954	14	let	let	VB
6745	7954	15	it	-PRON-	PRP
6745	7954	16	cook	cook	VB
6745	7954	17	hard	hard	RB
6745	7954	18	.	.	.
6745	7955	1	About	about	RB
6745	7955	2	two	two	CD
6745	7955	3	minutes	minute	NNS
6745	7955	4	will	will	MD
6745	7955	5	cook	cook	VB
6745	7955	6	it	-PRON-	PRP
6745	7955	7	.	.	.
6745	7956	1	The	the	DT
6745	7956	2	eggs	egg	NNS
6745	7956	3	,	,	,
6745	7956	4	when	when	WRB
6745	7956	5	done	do	VBN
6745	7956	6	,	,	,
6745	7956	7	should	should	MD
6745	7956	8	be	be	VB
6745	7956	9	soft	soft	JJ
6745	7956	10	and	and	CC
6745	7956	11	creamy	creamy	JJ
6745	7956	12	.	.	.
6745	7957	1	Serve	serve	VB
6745	7957	2	immediately	immediately	RB
6745	7957	3	.	.	.
6745	7958	1	Soft	soft	RB
6745	7958	2	-	-	HYPH
6745	7958	3	boiled	boil	VBN
6745	7958	4	Eggs	egg	NNS
6745	7958	5	.	.	.
6745	7959	1	Place	place	VB
6745	7959	2	the	the	DT
6745	7959	3	eggs	egg	NNS
6745	7959	4	in	in	IN
6745	7959	5	a	a	DT
6745	7959	6	warm	warm	JJ
6745	7959	7	saucepan	saucepan	NN
6745	7959	8	,	,	,
6745	7959	9	and	and	CC
6745	7959	10	cover	cover	VB
6745	7959	11	with	with	IN
6745	7959	12	_	_	NNP
6745	7959	13	boiling	boil	VBG
6745	7959	14	_	_	NNP
6745	7959	15	water	water	NN
6745	7959	16	.	.	.
6745	7960	1	Let	let	VB
6745	7960	2	them	-PRON-	PRP
6745	7960	3	stand	stand	VB
6745	7960	4	where	where	WRB
6745	7960	5	they	-PRON-	PRP
6745	7960	6	will	will	MD
6745	7960	7	keep	keep	VB
6745	7960	8	hot	hot	JJ
6745	7960	9	,	,	,
6745	7960	10	but	but	CC
6745	7960	11	_	_	NNP
6745	7960	12	not	not	RB
6745	7960	13	_	_	NNP
6745	7960	14	boil	boil	NN
6745	7960	15	,	,	,
6745	7960	16	for	for	IN
6745	7960	17	ten	ten	CD
6745	7960	18	minutes	minute	NNS
6745	7960	19	.	.	.
6745	7961	1	This	this	DT
6745	7961	2	method	method	NN
6745	7961	3	will	will	MD
6745	7961	4	cook	cook	VB
6745	7961	5	both	both	DT
6745	7961	6	whites	white	NNS
6745	7961	7	and	and	CC
6745	7961	8	yolks	yolk	NNS
6745	7961	9	.	.	.
6745	7962	1	Soft	soft	RB
6745	7962	2	-	-	HYPH
6745	7962	3	boiled	boil	VBN
6745	7962	4	Eggs	egg	NNS
6745	7962	5	,	,	,
6745	7962	6	No	no	UH
6745	7962	7	.	.	.
6745	7963	1	2	2	LS
6745	7963	2	.	.	.
6745	7964	1	Put	put	VB
6745	7964	2	the	the	DT
6745	7964	3	eggs	egg	NNS
6745	7964	4	in	in	IN
6745	7964	5	boiling	boiling	NN
6745	7964	6	water	water	NN
6745	7964	7	,	,	,
6745	7964	8	and	and	CC
6745	7964	9	boil	boil	VB
6745	7964	10	three	three	CD
6745	7964	11	minutes	minute	NNS
6745	7964	12	and	and	CC
6745	7964	13	a	a	DT
6745	7964	14	half	half	NN
6745	7964	15	.	.	.
6745	7965	1	By	by	IN
6745	7965	2	this	this	DT
6745	7965	3	method	method	NN
6745	7965	4	the	the	DT
6745	7965	5	white	white	NN
6745	7965	6	of	of	IN
6745	7965	7	the	the	DT
6745	7965	8	egg	egg	NN
6745	7965	9	is	be	VBZ
6745	7965	10	hardened	harden	VBN
6745	7965	11	so	so	RB
6745	7965	12	quickly	quickly	RB
6745	7965	13	that	that	IN
6745	7965	14	the	the	DT
6745	7965	15	heat	heat	NN
6745	7965	16	does	do	VBZ
6745	7965	17	not	not	RB
6745	7965	18	penetrate	penetrate	VB
6745	7965	19	to	to	IN
6745	7965	20	the	the	DT
6745	7965	21	yolk	yolk	NN
6745	7965	22	until	until	IN
6745	7965	23	the	the	DT
6745	7965	24	last	last	JJ
6745	7965	25	minute	minute	NN
6745	7965	26	,	,	,
6745	7965	27	and	and	CC
6745	7965	28	consequently	consequently	RB
6745	7965	29	the	the	DT
6745	7965	30	white	white	JJ
6745	7965	31	is	be	VBZ
6745	7965	32	hard	hard	JJ
6745	7965	33	and	and	CC
6745	7965	34	the	the	DT
6745	7965	35	yolk	yolk	NN
6745	7965	36	hardly	hardly	RB
6745	7965	37	cooked	cook	VBD
6745	7965	38	enough	enough	RB
6745	7965	39	.	.	.
6745	7966	1	The	the	DT
6745	7966	2	first	first	JJ
6745	7966	3	method	method	NN
6745	7966	4	is	be	VBZ
6745	7966	5	,	,	,
6745	7966	6	therefore	therefore	RB
6745	7966	7	,	,	,
6745	7966	8	the	the	DT
6745	7966	9	more	more	RBR
6745	7966	10	healthful	healthful	JJ
6745	7966	11	.	.	.
6745	7967	1	Hard	hard	RB
6745	7967	2	-	-	HYPH
6745	7967	3	boiled	boil	VBN
6745	7967	4	Eggs	egg	NNS
6745	7967	5	.	.	.
6745	7968	1	Put	put	VB
6745	7968	2	the	the	DT
6745	7968	3	eggs	egg	NNS
6745	7968	4	in	in	IN
6745	7968	5	hot	hot	JJ
6745	7968	6	water	water	NN
6745	7968	7	to	to	TO
6745	7968	8	cover	cover	VB
6745	7968	9	,	,	,
6745	7968	10	and	and	CC
6745	7968	11	boil	boil	VB
6745	7968	12	twenty	twenty	CD
6745	7968	13	minutes	minute	NNS
6745	7968	14	.	.	.
6745	7969	1	Ten	ten	CD
6745	7969	2	minutes	minute	NNS
6745	7969	3	will	will	MD
6745	7969	4	boil	boil	VB
6745	7969	5	them	-PRON-	PRP
6745	7969	6	hard	hard	RB
6745	7969	7	,	,	,
6745	7969	8	but	but	CC
6745	7969	9	they	-PRON-	PRP
6745	7969	10	are	be	VBP
6745	7969	11	not	not	RB
6745	7969	12	so	so	RB
6745	7969	13	digestible	digestible	JJ
6745	7969	14	as	as	IN
6745	7969	15	when	when	WRB
6745	7969	16	boiled	boil	VBN
6745	7969	17	twenty	twenty	CD
6745	7969	18	.	.	.
6745	7970	1	Ten	ten	CD
6745	7970	2	minutes	minute	NNS
6745	7970	3	makes	make	VBZ
6745	7970	4	the	the	DT
6745	7970	5	yolks	yolk	NNS
6745	7970	6	hard	hard	JJ
6745	7970	7	and	and	CC
6745	7970	8	soggy	soggy	JJ
6745	7970	9	;	;	:
6745	7970	10	twenty	twenty	CD
6745	7970	11	makes	make	VBZ
6745	7970	12	them	-PRON-	PRP
6745	7970	13	light	light	JJ
6745	7970	14	and	and	CC
6745	7970	15	mealy	mealy	JJ
6745	7970	16	.	.	.
6745	7971	1	Spanish	Spanish	NNP
6745	7971	2	Eggs	Eggs	NNP
6745	7971	3	.	.	.
6745	7972	1	Cook	cook	VB
6745	7972	2	one	one	CD
6745	7972	3	cupful	cupful	NN
6745	7972	4	of	of	IN
6745	7972	5	rice	rice	NN
6745	7972	6	thirty	thirty	CD
6745	7972	7	minutes	minute	NNS
6745	7972	8	in	in	IN
6745	7972	9	two	two	CD
6745	7972	10	quarts	quart	NNS
6745	7972	11	of	of	IN
6745	7972	12	boiling	boiling	NN
6745	7972	13	water	water	NN
6745	7972	14	,	,	,
6745	7972	15	to	to	TO
6745	7972	16	which	which	WDT
6745	7972	17	has	have	VBZ
6745	7972	18	been	be	VBN
6745	7972	19	added	add	VBN
6745	7972	20	one	one	CD
6745	7972	21	table	table	NN
6745	7972	22	-	-	HYPH
6745	7972	23	spoonful	spoonful	JJ
6745	7972	24	of	of	IN
6745	7972	25	salt	salt	NN
6745	7972	26	.	.	.
6745	7973	1	Drain	drain	VB
6745	7973	2	through	through	IN
6745	7973	3	a	a	DT
6745	7973	4	colander	colander	NN
6745	7973	5	,	,	,
6745	7973	6	and	and	CC
6745	7973	7	add	add	VB
6745	7973	8	one	one	CD
6745	7973	9	table	table	NN
6745	7973	10	-	-	HYPH
6745	7973	11	spoonful	spoonful	JJ
6745	7973	12	of	of	IN
6745	7973	13	butter	butter	NN
6745	7973	14	.	.	.
6745	7974	1	Spread	spread	VB
6745	7974	2	very	very	RB
6745	7974	3	lightly	lightly	RB
6745	7974	4	on	on	IN
6745	7974	5	a	a	DT
6745	7974	6	hot	hot	JJ
6745	7974	7	platter	platter	NN
6745	7974	8	.	.	.
6745	7975	1	On	on	IN
6745	7975	2	the	the	DT
6745	7975	3	rice	rice	NN
6745	7975	4	place	place	NN
6745	7975	5	six	six	CD
6745	7975	6	dropped	drop	VBD
6745	7975	7	eggs	egg	NNS
6745	7975	8	,	,	,
6745	7975	9	and	and	CC
6745	7975	10	serve	serve	VB
6745	7975	11	.	.	.
6745	7976	1	Eggs	egg	VBZ
6745	7976	2	Sur	Sur	NNP
6745	7976	3	Le	Le	NNP
6745	7976	4	Plat	Plat	NNP
6745	7976	5	.	.	.
6745	7977	1	Little	little	JJ
6745	7977	2	stone	stone	NN
6745	7977	3	china	china	NNP
6745	7977	4	dishes	dish	NNS
6745	7977	5	come	come	VBP
6745	7977	6	expressly	expressly	RB
6745	7977	7	for	for	IN
6745	7977	8	this	this	DT
6745	7977	9	mode	mode	NN
6745	7977	10	of	of	IN
6745	7977	11	serving	serve	VBG
6745	7977	12	eggs	egg	NNS
6745	7977	13	.	.	.
6745	7978	1	Heat	heat	NN
6745	7978	2	and	and	CC
6745	7978	3	butter	butter	VB
6745	7978	4	the	the	DT
6745	7978	5	dish	dish	NN
6745	7978	6	,	,	,
6745	7978	7	and	and	CC
6745	7978	8	break	break	VB
6745	7978	9	into	into	IN
6745	7978	10	it	-PRON-	PRP
6745	7978	11	two	two	CD
6745	7978	12	eggs	egg	NNS
6745	7978	13	,	,	,
6745	7978	14	being	be	VBG
6745	7978	15	careful	careful	JJ
6745	7978	16	not	not	RB
6745	7978	17	to	to	TO
6745	7978	18	break	break	VB
6745	7978	19	the	the	DT
6745	7978	20	yolks	yolk	NNS
6745	7978	21	.	.	.
6745	7979	1	Sprinkle	sprinkle	VB
6745	7979	2	lightly	lightly	RB
6745	7979	3	with	with	IN
6745	7979	4	salt	salt	NN
6745	7979	5	and	and	CC
6745	7979	6	pepper	pepper	NN
6745	7979	7	,	,	,
6745	7979	8	and	and	CC
6745	7979	9	drop	drop	VB
6745	7979	10	on	on	IN
6745	7979	11	them	-PRON-	PRP
6745	7979	12	half	half	PDT
6745	7979	13	a	a	DT
6745	7979	14	teaspoonful	teaspoonful	NN
6745	7979	15	of	of	IN
6745	7979	16	butter	butter	NN
6745	7979	17	,	,	,
6745	7979	18	broken	break	VBN
6745	7979	19	in	in	IN
6745	7979	20	small	small	JJ
6745	7979	21	pieces	piece	NNS
6745	7979	22	.	.	.
6745	7980	1	Place	place	NN
6745	7980	2	in	in	IN
6745	7980	3	a	a	DT
6745	7980	4	moderately	moderately	RB
6745	7980	5	-	-	HYPH
6745	7980	6	hot	hot	JJ
6745	7980	7	oven	oven	NN
6745	7980	8	until	until	IN
6745	7980	9	the	the	DT
6745	7980	10	white	white	NNP
6745	7980	11	is	be	VBZ
6745	7980	12	set	set	VBN
6745	7980	13	,	,	,
6745	7980	14	which	which	WDT
6745	7980	15	will	will	MD
6745	7980	16	be	be	VB
6745	7980	17	in	in	IN
6745	7980	18	about	about	RB
6745	7980	19	five	five	CD
6745	7980	20	minutes	minute	NNS
6745	7980	21	.	.	.
6745	7981	1	There	there	EX
6745	7981	2	should	should	MD
6745	7981	3	be	be	VB
6745	7981	4	a	a	DT
6745	7981	5	dish	dish	NN
6745	7981	6	for	for	IN
6745	7981	7	each	each	DT
6745	7981	8	person	person	NN
6745	7981	9	.	.	.
6745	7982	1	The	the	DT
6745	7982	2	flavor	flavor	NN
6745	7982	3	can	can	MD
6745	7982	4	be	be	VB
6745	7982	5	changed	change	VBN
6745	7982	6	by	by	IN
6745	7982	7	sprinkling	sprinkle	VBG
6745	7982	8	a	a	DT
6745	7982	9	little	little	JJ
6745	7982	10	finely	finely	RB
6745	7982	11	-	-	HYPH
6745	7982	12	chopped	chop	VBN
6745	7982	13	ham	ham	NN
6745	7982	14	or	or	CC
6745	7982	15	parsley	parsley	NN
6745	7982	16	on	on	IN
6745	7982	17	the	the	DT
6745	7982	18	plate	plate	NN
6745	7982	19	before	before	IN
6745	7982	20	putting	put	VBG
6745	7982	21	in	in	RP
6745	7982	22	the	the	DT
6745	7982	23	eggs	egg	NNS
6745	7982	24	.	.	.
6745	7983	1	Creamed	Creamed	NNP
6745	7983	2	Eggs	Eggs	NNP
6745	7983	3	.	.	.
6745	7984	1	Boil	Boil	NNP
6745	7984	2	six	six	CD
6745	7984	3	eggs	egg	NNS
6745	7984	4	twenty	twenty	CD
6745	7984	5	minutes	minute	NNS
6745	7984	6	.	.	.
6745	7985	1	Make	make	VB
6745	7985	2	one	one	CD
6745	7985	3	pint	pint	NN
6745	7985	4	of	of	IN
6745	7985	5	cream	cream	NN
6745	7985	6	sauce	sauce	NN
6745	7985	7	.	.	.
6745	7986	1	Have	have	VBP
6745	7986	2	six	six	CD
6745	7986	3	slices	slice	NNS
6745	7986	4	of	of	IN
6745	7986	5	toast	toast	NN
6745	7986	6	on	on	IN
6745	7986	7	a	a	DT
6745	7986	8	hot	hot	JJ
6745	7986	9	dish	dish	NN
6745	7986	10	.	.	.
6745	7987	1	Put	put	VB
6745	7987	2	a	a	DT
6745	7987	3	layer	layer	NN
6745	7987	4	of	of	IN
6745	7987	5	sauce	sauce	NN
6745	7987	6	on	on	IN
6745	7987	7	each	each	DT
6745	7987	8	one	one	NN
6745	7987	9	,	,	,
6745	7987	10	and	and	CC
6745	7987	11	then	then	RB
6745	7987	12	part	part	NN
6745	7987	13	of	of	IN
6745	7987	14	the	the	DT
6745	7987	15	whites	white	NNS
6745	7987	16	of	of	IN
6745	7987	17	the	the	DT
6745	7987	18	eggs	egg	NNS
6745	7987	19	,	,	,
6745	7987	20	cut	cut	VBN
6745	7987	21	in	in	IN
6745	7987	22	thin	thin	JJ
6745	7987	23	strips	strip	NNS
6745	7987	24	;	;	:
6745	7987	25	and	and	CC
6745	7987	26	rub	rub	VBP
6745	7987	27	part	part	NN
6745	7987	28	of	of	IN
6745	7987	29	the	the	DT
6745	7987	30	yolks	yolk	NNS
6745	7987	31	through	through	IN
6745	7987	32	a	a	DT
6745	7987	33	sieve	sieve	NN
6745	7987	34	on	on	IN
6745	7987	35	to	to	IN
6745	7987	36	the	the	DT
6745	7987	37	toast	toast	NN
6745	7987	38	.	.	.
6745	7988	1	Repeat	repeat	VB
6745	7988	2	this	this	DT
6745	7988	3	,	,	,
6745	7988	4	and	and	CC
6745	7988	5	finish	finish	VB
6745	7988	6	with	with	IN
6745	7988	7	a	a	DT
6745	7988	8	third	third	JJ
6745	7988	9	layer	layer	NN
6745	7988	10	of	of	IN
6745	7988	11	sauce	sauce	NN
6745	7988	12	.	.	.
6745	7989	1	Place	place	NN
6745	7989	2	in	in	IN
6745	7989	3	the	the	DT
6745	7989	4	oven	oven	NN
6745	7989	5	for	for	IN
6745	7989	6	about	about	RB
6745	7989	7	three	three	CD
6745	7989	8	minutes	minute	NNS
6745	7989	9	.	.	.
6745	7990	1	Garnish	garnish	VB
6745	7990	2	with	with	IN
6745	7990	3	parsley	parsley	NN
6745	7990	4	,	,	,
6745	7990	5	and	and	CC
6745	7990	6	serve	serve	VB
6745	7990	7	.	.	.
6745	7991	1	Stuffed	stuff	VBN
6745	7991	2	Eggs	egg	NNS
6745	7991	3	.	.	.
6745	7992	1	Cut	cut	VB
6745	7992	2	six	six	CD
6745	7992	3	hard	hard	RB
6745	7992	4	-	-	HYPH
6745	7992	5	boiled	boil	VBN
6745	7992	6	eggs	egg	NNS
6745	7992	7	in	in	IN
6745	7992	8	two	two	CD
6745	7992	9	.	.	.
6745	7993	1	Take	take	VB
6745	7993	2	out	out	RP
6745	7993	3	the	the	DT
6745	7993	4	yolks	yolk	NNS
6745	7993	5	and	and	CC
6745	7993	6	mash	mash	VB
6745	7993	7	them	-PRON-	PRP
6745	7993	8	fine	fine	RB
6745	7993	9	.	.	.
6745	7994	1	Add	add	VB
6745	7994	2	two	two	CD
6745	7994	3	teaspoonfuls	teaspoonful	NNS
6745	7994	4	of	of	IN
6745	7994	5	butter	butter	NN
6745	7994	6	,	,	,
6745	7994	7	one	one	CD
6745	7994	8	of	of	IN
6745	7994	9	cream	cream	NN
6745	7994	10	,	,	,
6745	7994	11	two	two	CD
6745	7994	12	or	or	CC
6745	7994	13	three	three	CD
6745	7994	14	drops	drop	NNS
6745	7994	15	of	of	IN
6745	7994	16	onion	onion	NN
6745	7994	17	juice	juice	NN
6745	7994	18	,	,	,
6745	7994	19	and	and	CC
6745	7994	20	salt	salt	NN
6745	7994	21	and	and	CC
6745	7994	22	pepper	pepper	NN
6745	7994	23	to	to	IN
6745	7994	24	taste	taste	NN
6745	7994	25	.	.	.
6745	7995	1	Mix	mix	VB
6745	7995	2	all	all	DT
6745	7995	3	thoroughly	thoroughly	RB
6745	7995	4	.	.	.
6745	7996	1	Fill	fill	VB
6745	7996	2	the	the	DT
6745	7996	3	eggs	egg	NNS
6745	7996	4	from	from	IN
6745	7996	5	the	the	DT
6745	7996	6	mixture	mixture	NN
6745	7996	7	,	,	,
6745	7996	8	and	and	CC
6745	7996	9	put	put	VBD
6745	7996	10	them	-PRON-	PRP
6745	7996	11	together	together	RB
6745	7996	12	.	.	.
6745	7997	1	There	there	EX
6745	7997	2	will	will	MD
6745	7997	3	be	be	VB
6745	7997	4	a	a	DT
6745	7997	5	little	little	JJ
6745	7997	6	filling	filling	NN
6745	7997	7	left	left	NN
6745	7997	8	,	,	,
6745	7997	9	to	to	TO
6745	7997	10	which	which	WDT
6745	7997	11	add	add	VB
6745	7997	12	a	a	DT
6745	7997	13	well	well	RB
6745	7997	14	-	-	HYPH
6745	7997	15	beaten	beat	VBN
6745	7997	16	egg	egg	NN
6745	7997	17	.	.	.
6745	7998	1	Cover	cover	VB
6745	7998	2	the	the	DT
6745	7998	3	other	other	JJ
6745	7998	4	eggs	egg	NNS
6745	7998	5	with	with	IN
6745	7998	6	this	this	DT
6745	7998	7	last	last	JJ
6745	7998	8	preparation	preparation	NN
6745	7998	9	,	,	,
6745	7998	10	and	and	CC
6745	7998	11	roll	roll	VB
6745	7998	12	in	in	IN
6745	7998	13	cracker	cracker	NN
6745	7998	14	crumbs	crumb	NNS
6745	7998	15	.	.	.
6745	7999	1	Fry	Fry	NNP
6745	7999	2	in	in	IN
6745	7999	3	_	_	NNP
6745	7999	4	boiling	boil	VBG
6745	7999	5	_	_	NNP
6745	7999	6	lard	lard	NN
6745	7999	7	till	till	IN
6745	7999	8	a	a	DT
6745	7999	9	light	light	JJ
6745	7999	10	brown	brown	NN
6745	7999	11	.	.	.
6745	8000	1	Scotch	scotch	NN
6745	8000	2	Eggs	Eggs	NNP
6745	8000	3	.	.	.
6745	8001	1	One	one	CD
6745	8001	2	cupful	cupful	NN
6745	8001	3	of	of	IN
6745	8001	4	cooked	cook	VBN
6745	8001	5	lean	lean	JJ
6745	8001	6	ham	ham	NNP
6745	8001	7	,	,	,
6745	8001	8	chopped	chop	VBD
6745	8001	9	very	very	RB
6745	8001	10	fine	fine	JJ
6745	8001	11	;	;	:
6745	8001	12	one	one	CD
6745	8001	13	-	-	HYPH
6745	8001	14	third	third	NN
6745	8001	15	of	of	IN
6745	8001	16	a	a	DT
6745	8001	17	cupful	cupful	NN
6745	8001	18	of	of	IN
6745	8001	19	stale	stale	JJ
6745	8001	20	bread	bread	NN
6745	8001	21	crumbs	crumb	NNS
6745	8001	22	,	,	,
6745	8001	23	one	one	CD
6745	8001	24	-	-	HYPH
6745	8001	25	third	third	NN
6745	8001	26	of	of	IN
6745	8001	27	a	a	DT
6745	8001	28	cupful	cupful	NN
6745	8001	29	of	of	IN
6745	8001	30	milk	milk	NN
6745	8001	31	,	,	,
6745	8001	32	half	half	PDT
6745	8001	33	a	a	DT
6745	8001	34	teaspoonful	teaspoonful	NN
6745	8001	35	of	of	IN
6745	8001	36	mixed	mixed	JJ
6745	8001	37	mustard	mustard	NN
6745	8001	38	,	,	,
6745	8001	39	cayenne	cayenne	NNP
6745	8001	40	enough	enough	RB
6745	8001	41	to	to	TO
6745	8001	42	cover	cover	VB
6745	8001	43	a	a	DT
6745	8001	44	silver	silver	JJ
6745	8001	45	five-	five-	JJ
6745	8001	46	cent	cent	NN
6745	8001	47	piece	piece	NN
6745	8001	48	,	,	,
6745	8001	49	one	one	CD
6745	8001	50	raw	raw	JJ
6745	8001	51	egg	egg	NN
6745	8001	52	,	,	,
6745	8001	53	and	and	CC
6745	8001	54	six	six	CD
6745	8001	55	hard	hard	RB
6745	8001	56	-	-	HYPH
6745	8001	57	boiled	boil	VBN
6745	8001	58	.	.	.
6745	8002	1	Cook	cook	VB
6745	8002	2	the	the	DT
6745	8002	3	bread	bread	NN
6745	8002	4	and	and	CC
6745	8002	5	milk	milk	NN
6745	8002	6	together	together	RB
6745	8002	7	until	until	IN
6745	8002	8	a	a	DT
6745	8002	9	smooth	smooth	JJ
6745	8002	10	paste	paste	NN
6745	8002	11	.	.	.
6745	8003	1	Add	add	VB
6745	8003	2	to	to	IN
6745	8003	3	the	the	DT
6745	8003	4	ham	ham	NN
6745	8003	5	,	,	,
6745	8003	6	and	and	CC
6745	8003	7	add	add	VB
6745	8003	8	the	the	DT
6745	8003	9	seasoning	seasoning	NN
6745	8003	10	and	and	CC
6745	8003	11	raw	raw	JJ
6745	8003	12	egg	egg	NN
6745	8003	13	.	.	.
6745	8004	1	Mix	mix	VB
6745	8004	2	thoroughly	thoroughly	RB
6745	8004	3	.	.	.
6745	8005	1	Break	break	VB
6745	8005	2	the	the	DT
6745	8005	3	shells	shell	NNS
6745	8005	4	from	from	IN
6745	8005	5	the	the	DT
6745	8005	6	hard	hard	RB
6745	8005	7	-	-	HYPH
6745	8005	8	boiled	boil	VBN
6745	8005	9	eggs	egg	NNS
6745	8005	10	,	,	,
6745	8005	11	and	and	CC
6745	8005	12	cover	cover	VB
6745	8005	13	with	with	IN
6745	8005	14	this	this	DT
6745	8005	15	mixture	mixture	NN
6745	8005	16	.	.	.
6745	8006	1	Put	put	VB
6745	8006	2	in	in	RP
6745	8006	3	a	a	DT
6745	8006	4	frying	frying	JJ
6745	8006	5	basket	basket	NN
6745	8006	6	,	,	,
6745	8006	7	and	and	CC
6745	8006	8	plunge	plunge	VB
6745	8006	9	into	into	IN
6745	8006	10	boiling	boil	VBG
6745	8006	11	fat	fat	NN
6745	8006	12	for	for	IN
6745	8006	13	two	two	CD
6745	8006	14	minutes	minute	NNS
6745	8006	15	.	.	.
6745	8007	1	These	these	DT
6745	8007	2	are	be	VBP
6745	8007	3	nice	nice	JJ
6745	8007	4	for	for	IN
6745	8007	5	lunch	lunch	NN
6745	8007	6	,	,	,
6745	8007	7	tea	tea	NN
6745	8007	8	,	,	,
6745	8007	9	or	or	CC
6745	8007	10	picnics	picnic	NNS
6745	8007	11	.	.	.
6745	8008	1	Eggs	egg	NNS
6745	8008	2	,	,	,
6745	8008	3	Brouillé	Brouillé	NNP
6745	8008	4	.	.	.
6745	8009	1	Six	six	CD
6745	8009	2	eggs	egg	NNS
6745	8009	3	,	,	,
6745	8009	4	half	half	PDT
6745	8009	5	a	a	DT
6745	8009	6	cupful	cupful	NN
6745	8009	7	of	of	IN
6745	8009	8	milk	milk	NN
6745	8009	9	,	,	,
6745	8009	10	or	or	CC
6745	8009	11	,	,	,
6745	8009	12	better	well	RBR
6745	8009	13	still	still	RB
6745	8009	14	,	,	,
6745	8009	15	of	of	IN
6745	8009	16	cream	cream	NN
6745	8009	17	;	;	:
6745	8009	18	two	two	CD
6745	8009	19	mushrooms	mushroom	NNS
6745	8009	20	,	,	,
6745	8009	21	one	one	CD
6745	8009	22	teaspoonful	teaspoonful	NN
6745	8009	23	of	of	IN
6745	8009	24	salt	salt	NN
6745	8009	25	,	,	,
6745	8009	26	a	a	DT
6745	8009	27	little	little	JJ
6745	8009	28	pepper	pepper	NN
6745	8009	29	,	,	,
6745	8009	30	three	three	CD
6745	8009	31	table-	table-	NN
6745	8009	32	spoonfuls	spoonful	NNS
6745	8009	33	of	of	IN
6745	8009	34	butter	butter	NN
6745	8009	35	,	,	,
6745	8009	36	a	a	DT
6745	8009	37	slight	slight	JJ
6745	8009	38	grating	grating	NN
6745	8009	39	of	of	IN
6745	8009	40	nutmeg	nutmeg	NNP
6745	8009	41	.	.	.
6745	8010	1	Cut	cut	VB
6745	8010	2	the	the	DT
6745	8010	3	mushrooms	mushroom	NNS
6745	8010	4	into	into	IN
6745	8010	5	dice	dice	NN
6745	8010	6	,	,	,
6745	8010	7	and	and	CC
6745	8010	8	fry	fry	VB
6745	8010	9	them	-PRON-	PRP
6745	8010	10	for	for	IN
6745	8010	11	one	one	CD
6745	8010	12	minute	minute	NN
6745	8010	13	in	in	IN
6745	8010	14	one	one	CD
6745	8010	15	table	table	NN
6745	8010	16	-	-	HYPH
6745	8010	17	spoonful	spoonful	JJ
6745	8010	18	of	of	IN
6745	8010	19	the	the	DT
6745	8010	20	butter	butter	NN
6745	8010	21	.	.	.
6745	8011	1	Beat	beat	VB
6745	8011	2	the	the	DT
6745	8011	3	eggs	egg	NNS
6745	8011	4	,	,	,
6745	8011	5	salt	salt	NN
6745	8011	6	,	,	,
6745	8011	7	pepper	pepper	NN
6745	8011	8	,	,	,
6745	8011	9	and	and	CC
6745	8011	10	cream	cream	VB
6745	8011	11	together	together	RB
6745	8011	12	,	,	,
6745	8011	13	and	and	CC
6745	8011	14	put	put	VBD
6745	8011	15	them	-PRON-	PRP
6745	8011	16	in	in	IN
6745	8011	17	a	a	DT
6745	8011	18	saucepan	saucepan	NN
6745	8011	19	.	.	.
6745	8012	1	Add	add	VB
6745	8012	2	the	the	DT
6745	8012	3	butter	butter	NN
6745	8012	4	and	and	CC
6745	8012	5	mushrooms	mushroom	NNS
6745	8012	6	to	to	IN
6745	8012	7	these	these	DT
6745	8012	8	ingredients	ingredient	NNS
6745	8012	9	.	.	.
6745	8013	1	Stir	stir	VB
6745	8013	2	over	over	IN
6745	8013	3	a	a	DT
6745	8013	4	moderate	moderate	JJ
6745	8013	5	heat	heat	NN
6745	8013	6	until	until	IN
6745	8013	7	the	the	DT
6745	8013	8	mixture	mixture	NN
6745	8013	9	begins	begin	VBZ
6745	8013	10	to	to	TO
6745	8013	11	thicken	thicken	VB
6745	8013	12	.	.	.
6745	8014	1	Take	take	VB
6745	8014	2	from	from	IN
6745	8014	3	the	the	DT
6745	8014	4	fire	fire	NN
6745	8014	5	and	and	CC
6745	8014	6	beat	beat	VBD
6745	8014	7	rapidly	rapidly	RB
6745	8014	8	until	until	IN
6745	8014	9	the	the	DT
6745	8014	10	eggs	egg	NNS
6745	8014	11	become	become	VBP
6745	8014	12	quite	quite	RB
6745	8014	13	thick	thick	JJ
6745	8014	14	and	and	CC
6745	8014	15	creamy	creamy	JJ
6745	8014	16	.	.	.
6745	8015	1	Have	have	VBP
6745	8015	2	slices	slice	NNS
6745	8015	3	of	of	IN
6745	8015	4	toast	toast	NN
6745	8015	5	on	on	IN
6745	8015	6	a	a	DT
6745	8015	7	hot	hot	JJ
6745	8015	8	dish	dish	NN
6745	8015	9	.	.	.
6745	8016	1	Heap	heap	VB
6745	8016	2	the	the	DT
6745	8016	3	mixture	mixture	NN
6745	8016	4	on	on	IN
6745	8016	5	these	these	DT
6745	8016	6	,	,	,
6745	8016	7	and	and	CC
6745	8016	8	garnish	garnish	VB
6745	8016	9	with	with	IN
6745	8016	10	points	point	NNS
6745	8016	11	of	of	IN
6745	8016	12	toast	toast	NN
6745	8016	13	.	.	.
6745	8017	1	Serve	serve	VB
6745	8017	2	immediately	immediately	RB
6745	8017	3	.	.	.
6745	8018	1	ECONOMICAL	ECONOMICAL	NNP
6745	8018	2	DISHES	DISHES	NNP
6745	8018	3	.	.	.
6745	8019	1	Calf	Calf	NNP
6745	8019	2	's	's	POS
6745	8019	3	Liver	Liver	NNP
6745	8019	4	,	,	,
6745	8019	5	Braised	Braised	NNP
6745	8019	6	.	.	.
6745	8020	1	Wash	wash	VB
6745	8020	2	and	and	CC
6745	8020	3	wipe	wipe	VB
6745	8020	4	a	a	DT
6745	8020	5	calf	calf	NN
6745	8020	6	's	's	POS
6745	8020	7	liver	liver	NN
6745	8020	8	.	.	.
6745	8021	1	Lard	lard	NN
6745	8021	2	one	one	CD
6745	8021	3	side	side	NN
6745	8021	4	of	of	IN
6745	8021	5	it	-PRON-	PRP
6745	8021	6	.	.	.
6745	8022	1	Cover	cover	VB
6745	8022	2	the	the	DT
6745	8022	3	bottom	bottom	NN
6745	8022	4	of	of	IN
6745	8022	5	the	the	DT
6745	8022	6	braising	braise	VBG
6745	8022	7	pan	pan	NN
6745	8022	8	with	with	IN
6745	8022	9	slices	slice	NNS
6745	8022	10	of	of	IN
6745	8022	11	salt	salt	NN
6745	8022	12	pork	pork	NN
6745	8022	13	,	,	,
6745	8022	14	using	use	VBG
6745	8022	15	about	about	RB
6745	8022	16	a	a	DT
6745	8022	17	quarter	quarter	NN
6745	8022	18	of	of	IN
6745	8022	19	a	a	DT
6745	8022	20	pound	pound	NN
6745	8022	21	.	.	.
6745	8023	1	Cut	cut	VB
6745	8023	2	an	an	DT
6745	8023	3	onion	onion	NN
6745	8023	4	and	and	CC
6745	8023	5	half	half	PDT
6745	8023	6	a	a	DT
6745	8023	7	carrot	carrot	NN
6745	8023	8	in	in	IN
6745	8023	9	small	small	JJ
6745	8023	10	pieces	piece	NNS
6745	8023	11	,	,	,
6745	8023	12	and	and	CC
6745	8023	13	spread	spread	VBD
6745	8023	14	over	over	IN
6745	8023	15	the	the	DT
6745	8023	16	pork	pork	NN
6745	8023	17	.	.	.
6745	8024	1	Lay	lay	VB
6745	8024	2	the	the	DT
6745	8024	3	liver	liver	NN
6745	8024	4	on	on	IN
6745	8024	5	this	this	DT
6745	8024	6	,	,	,
6745	8024	7	and	and	CC
6745	8024	8	dredge	dredge	NN
6745	8024	9	thickly	thickly	RB
6745	8024	10	with	with	IN
6745	8024	11	salt	salt	NN
6745	8024	12	,	,	,
6745	8024	13	pepper	pepper	NN
6745	8024	14	and	and	CC
6745	8024	15	flour	flour	NN
6745	8024	16	.	.	.
6745	8025	1	Cover	cover	VB
6745	8025	2	the	the	DT
6745	8025	3	pan	pan	NN
6745	8025	4	,	,	,
6745	8025	5	and	and	CC
6745	8025	6	place	place	NN
6745	8025	7	where	where	WRB
6745	8025	8	it	-PRON-	PRP
6745	8025	9	will	will	MD
6745	8025	10	cook	cook	VB
6745	8025	11	slowly	slowly	RB
6745	8025	12	for	for	IN
6745	8025	13	half	half	PDT
6745	8025	14	an	an	DT
6745	8025	15	hour	hour	NN
6745	8025	16	.	.	.
6745	8026	1	Add	add	VB
6745	8026	2	a	a	DT
6745	8026	3	bouquet	bouquet	NN
6745	8026	4	of	of	IN
6745	8026	5	sweet	sweet	JJ
6745	8026	6	herbs	herb	NNS
6745	8026	7	and	and	CC
6745	8026	8	three	three	CD
6745	8026	9	pints	pint	NNS
6745	8026	10	of	of	IN
6745	8026	11	stock	stock	NN
6745	8026	12	or	or	CC
6745	8026	13	water	water	NN
6745	8026	14	.	.	.
6745	8027	1	Put	put	VB
6745	8027	2	the	the	DT
6745	8027	3	pan	pan	NN
6745	8027	4	in	in	IN
6745	8027	5	a	a	DT
6745	8027	6	moderate	moderate	JJ
6745	8027	7	oven	oven	NN
6745	8027	8	and	and	CC
6745	8027	9	cook	cook	NN
6745	8027	10	for	for	IN
6745	8027	11	two	two	CD
6745	8027	12	hours	hour	NNS
6745	8027	13	.	.	.
6745	8028	1	Baste	Baste	NNP
6745	8028	2	frequently	frequently	RB
6745	8028	3	with	with	IN
6745	8028	4	the	the	DT
6745	8028	5	gravy	gravy	NN
6745	8028	6	in	in	IN
6745	8028	7	the	the	DT
6745	8028	8	pan	pan	NN
6745	8028	9	,	,	,
6745	8028	10	and	and	CC
6745	8028	11	salt	salt	NN
6745	8028	12	,	,	,
6745	8028	13	pepper	pepper	NN
6745	8028	14	and	and	CC
6745	8028	15	flour	flour	NN
6745	8028	16	.	.	.
6745	8029	1	About	about	RB
6745	8029	2	twenty	twenty	CD
6745	8029	3	minutes	minute	NNS
6745	8029	4	before	before	IN
6745	8029	5	the	the	DT
6745	8029	6	liver	liver	NN
6745	8029	7	is	be	VBZ
6745	8029	8	done	do	VBN
6745	8029	9	,	,	,
6745	8029	10	add	add	VB
6745	8029	11	one	one	CD
6745	8029	12	teaspoonful	teaspoonful	NN
6745	8029	13	of	of	IN
6745	8029	14	vinegar	vinegar	NN
6745	8029	15	and	and	CC
6745	8029	16	one	one	CD
6745	8029	17	of	of	IN
6745	8029	18	lemon	lemon	NN
6745	8029	19	juice	juice	NN
6745	8029	20	.	.	.
6745	8030	1	Strain	strain	VB
6745	8030	2	the	the	DT
6745	8030	3	gravy	gravy	NN
6745	8030	4	over	over	IN
6745	8030	5	the	the	DT
6745	8030	6	liver	liver	NN
6745	8030	7	when	when	WRB
6745	8030	8	it	-PRON-	PRP
6745	8030	9	is	be	VBZ
6745	8030	10	dished	dish	VBN
6745	8030	11	.	.	.
6745	8031	1	Beef	Beef	NNP
6745	8031	2	Stew	Stew	NNP
6745	8031	3	.	.	.
6745	8032	1	Take	take	VB
6745	8032	2	the	the	DT
6745	8032	3	bones	bone	NNS
6745	8032	4	and	and	CC
6745	8032	5	hard	hard	JJ
6745	8032	6	,	,	,
6745	8032	7	tough	tough	JJ
6745	8032	8	parts	part	NNS
6745	8032	9	left	leave	VBN
6745	8032	10	from	from	IN
6745	8032	11	a	a	DT
6745	8032	12	roast	roast	NN
6745	8032	13	of	of	IN
6745	8032	14	beef	beef	NN
6745	8032	15	.	.	.
6745	8033	1	Remove	remove	VB
6745	8033	2	all	all	PDT
6745	8033	3	the	the	DT
6745	8033	4	meat	meat	NN
6745	8033	5	from	from	IN
6745	8033	6	the	the	DT
6745	8033	7	bones	bone	NNS
6745	8033	8	,	,	,
6745	8033	9	and	and	CC
6745	8033	10	cut	cut	VBD
6745	8033	11	it	-PRON-	PRP
6745	8033	12	in	in	IN
6745	8033	13	small	small	JJ
6745	8033	14	pieces	piece	NNS
6745	8033	15	.	.	.
6745	8034	1	Cut	cut	VB
6745	8034	2	about	about	RB
6745	8034	3	a	a	DT
6745	8034	4	quarter	quarter	NN
6745	8034	5	of	of	IN
6745	8034	6	a	a	DT
6745	8034	7	pound	pound	NN
6745	8034	8	of	of	IN
6745	8034	9	the	the	DT
6745	8034	10	fat	fat	NN
6745	8034	11	of	of	IN
6745	8034	12	the	the	DT
6745	8034	13	meat	meat	NN
6745	8034	14	in	in	IN
6745	8034	15	very	very	RB
6745	8034	16	small	small	JJ
6745	8034	17	pieces	piece	NNS
6745	8034	18	.	.	.
6745	8035	1	Put	put	VB
6745	8035	2	it	-PRON-	PRP
6745	8035	3	in	in	IN
6745	8035	4	the	the	DT
6745	8035	5	stew	stew	NN
6745	8035	6	-	-	HYPH
6745	8035	7	pan	pan	NN
6745	8035	8	to	to	IN
6745	8035	9	fry	fry	NNP
6745	8035	10	.	.	.
6745	8036	1	When	when	WRB
6745	8036	2	it	-PRON-	PRP
6745	8036	3	begins	begin	VBZ
6745	8036	4	to	to	TO
6745	8036	5	brown	brown	VB
6745	8036	6	,	,	,
6745	8036	7	put	put	VBN
6745	8036	8	in	in	IN
6745	8036	9	half	half	PDT
6745	8036	10	a	a	DT
6745	8036	11	carrot	carrot	NN
6745	8036	12	,	,	,
6745	8036	13	one	one	CD
6745	8036	14	small	small	JJ
6745	8036	15	turnip	turnip	NN
6745	8036	16	,	,	,
6745	8036	17	and	and	CC
6745	8036	18	two	two	CD
6745	8036	19	onions	onion	NNS
6745	8036	20	,	,	,
6745	8036	21	cut	cut	VBD
6745	8036	22	fine	fine	JJ
6745	8036	23	.	.	.
6745	8037	1	Stir	stir	VB
6745	8037	2	over	over	IN
6745	8037	3	the	the	DT
6745	8037	4	fire	fire	NN
6745	8037	5	for	for	IN
6745	8037	6	ten	ten	CD
6745	8037	7	minutes	minute	NNS
6745	8037	8	.	.	.
6745	8038	1	Take	take	VB
6745	8038	2	out	out	RP
6745	8038	3	the	the	DT
6745	8038	4	fat	fat	NN
6745	8038	5	and	and	CC
6745	8038	6	vegetables	vegetable	NNS
6745	8038	7	,	,	,
6745	8038	8	and	and	CC
6745	8038	9	put	put	VBD
6745	8038	10	the	the	DT
6745	8038	11	bones	bone	NNS
6745	8038	12	in	in	IN
6745	8038	13	the	the	DT
6745	8038	14	bottom	bottom	NN
6745	8038	15	of	of	IN
6745	8038	16	the	the	DT
6745	8038	17	kettle	kettle	NN
6745	8038	18	.	.	.
6745	8039	1	Add	add	VB
6745	8039	2	the	the	DT
6745	8039	3	meat	meat	NN
6745	8039	4	and	and	CC
6745	8039	5	the	the	DT
6745	8039	6	cooked	cooked	JJ
6745	8039	7	vegetables	vegetable	NNS
6745	8039	8	,	,	,
6745	8039	9	but	but	CC
6745	8039	10	not	not	RB
6745	8039	11	the	the	DT
6745	8039	12	fat	fat	NN
6745	8039	13	.	.	.
6745	8040	1	Dredge	dredge	NN
6745	8040	2	well	well	RB
6745	8040	3	with	with	IN
6745	8040	4	salt	salt	NN
6745	8040	5	,	,	,
6745	8040	6	pepper	pepper	NN
6745	8040	7	,	,	,
6745	8040	8	and	and	CC
6745	8040	9	flour	flour	NN
6745	8040	10	,	,	,
6745	8040	11	shaking	shake	VBG
6745	8040	12	in	in	RP
6745	8040	13	at	at	RB
6745	8040	14	least	least	RBS
6745	8040	15	half	half	PDT
6745	8040	16	a	a	DT
6745	8040	17	cupful	cupful	NN
6745	8040	18	of	of	IN
6745	8040	19	flour	flour	NN
6745	8040	20	.	.	.
6745	8041	1	Add	add	VB
6745	8041	2	three	three	CD
6745	8041	3	pints	pint	NNS
6745	8041	4	of	of	IN
6745	8041	5	water	water	NN
6745	8041	6	,	,	,
6745	8041	7	and	and	CC
6745	8041	8	simmer	simmer	NN
6745	8041	9	gently	gently	RB
6745	8041	10	one	one	CD
6745	8041	11	hour	hour	NN
6745	8041	12	;	;	:
6745	8041	13	then	then	RB
6745	8041	14	put	put	VB
6745	8041	15	in	in	RP
6745	8041	16	six	six	CD
6745	8041	17	potatoes	potato	NNS
6745	8041	18	,	,	,
6745	8041	19	pared	pare	VBN
6745	8041	20	and	and	CC
6745	8041	21	cut	cut	VBD
6745	8041	22	in	in	IN
6745	8041	23	slices	slice	NNS
6745	8041	24	.	.	.
6745	8042	1	Simmer	simmer	NN
6745	8042	2	one	one	CD
6745	8042	3	hour	hour	NN
6745	8042	4	longer	long	RBR
6745	8042	5	.	.	.
6745	8043	1	Taste	taste	NN
6745	8043	2	to	to	TO
6745	8043	3	see	see	VB
6745	8043	4	if	if	IN
6745	8043	5	seasoned	season	VBN
6745	8043	6	enough	enough	RB
6745	8043	7	.	.	.
6745	8044	1	Draw	draw	VB
6745	8044	2	forward	forward	RB
6745	8044	3	where	where	WRB
6745	8044	4	it	-PRON-	PRP
6745	8044	5	will	will	MD
6745	8044	6	boil	boil	VB
6745	8044	7	more	more	RBR
6745	8044	8	rapidly	rapidly	RB
6745	8044	9	.	.	.
6745	8045	1	Stir	stir	VB
6745	8045	2	the	the	DT
6745	8045	3	stew	stew	NN
6745	8045	4	,	,	,
6745	8045	5	and	and	CC
6745	8045	6	put	put	VBD
6745	8045	7	in	in	IN
6745	8045	8	the	the	DT
6745	8045	9	dumplings	dumpling	NNS
6745	8045	10	.	.	.
6745	8046	1	Cook	cook	VB
6745	8046	2	just	just	RB
6745	8046	3	ten	ten	CD
6745	8046	4	minutes	minute	NNS
6745	8046	5	.	.	.
6745	8047	1	The	the	DT
6745	8047	2	cover	cover	NN
6745	8047	3	of	of	IN
6745	8047	4	the	the	DT
6745	8047	5	stew	stew	NNP
6745	8047	6	-	-	HYPH
6745	8047	7	pan	pan	NN
6745	8047	8	must	must	MD
6745	8047	9	fit	fit	VB
6745	8047	10	tightly	tightly	RB
6745	8047	11	.	.	.
6745	8048	1	There	there	EX
6745	8048	2	should	should	MD
6745	8048	3	be	be	VB
6745	8048	4	about	about	RB
6745	8048	5	two	two	CD
6745	8048	6	pounds	pound	NNS
6745	8048	7	of	of	IN
6745	8048	8	meat	meat	NN
6745	8048	9	for	for	IN
6745	8048	10	this	this	DT
6745	8048	11	stew	stew	NN
6745	8048	12	,	,	,
6745	8048	13	not	not	RB
6745	8048	14	counting	count	VBG
6745	8048	15	the	the	DT
6745	8048	16	bones	bone	NNS
6745	8048	17	.	.	.
6745	8049	1	Cold	Cold	NNP
6745	8049	2	Meat	Meat	NNP
6745	8049	3	with	with	IN
6745	8049	4	Purée	Purée	NNP
6745	8049	5	of	of	IN
6745	8049	6	Potato	Potato	NNP
6745	8049	7	.	.	.
6745	8050	1	Six	six	CD
6745	8050	2	good	good	JJ
6745	8050	3	-	-	HYPH
6745	8050	4	sized	sized	JJ
6745	8050	5	potatoes	potato	NNS
6745	8050	6	,	,	,
6745	8050	7	one	one	CD
6745	8050	8	table	table	NN
6745	8050	9	-	-	HYPH
6745	8050	10	spoonful	spoonful	JJ
6745	8050	11	of	of	IN
6745	8050	12	butter	butter	NN
6745	8050	13	,	,	,
6745	8050	14	one	one	CD
6745	8050	15	cupful	cupful	NN
6745	8050	16	of	of	IN
6745	8050	17	boiling	boil	VBG
6745	8050	18	milk	milk	NN
6745	8050	19	,	,	,
6745	8050	20	salt	salt	NN
6745	8050	21	and	and	CC
6745	8050	22	pepper	pepper	NN
6745	8050	23	to	to	IN
6745	8050	24	taste	taste	NN
6745	8050	25	.	.	.
6745	8051	1	Pare	pare	VB
6745	8051	2	and	and	CC
6745	8051	3	boil	boil	VB
6745	8051	4	the	the	DT
6745	8051	5	potatoes	potato	NNS
6745	8051	6	,	,	,
6745	8051	7	and	and	CC
6745	8051	8	mash	mash	NN
6745	8051	9	light	light	NN
6745	8051	10	and	and	CC
6745	8051	11	fine	fine	JJ
6745	8051	12	.	.	.
6745	8052	1	Add	add	VB
6745	8052	2	the	the	DT
6745	8052	3	butter	butter	NN
6745	8052	4	,	,	,
6745	8052	5	seasoning	seasoning	NN
6745	8052	6	and	and	CC
6745	8052	7	boiling	boil	VBG
6745	8052	8	milk	milk	NN
6745	8052	9	.	.	.
6745	8053	1	Beat	beat	VB
6745	8053	2	up	up	RP
6745	8053	3	light	light	NN
6745	8053	4	,	,	,
6745	8053	5	and	and	CC
6745	8053	6	spread	spread	VBD
6745	8053	7	on	on	IN
6745	8053	8	a	a	DT
6745	8053	9	hot	hot	JJ
6745	8053	10	platter	platter	NN
6745	8053	11	.	.	.
6745	8054	1	Lay	lay	VB
6745	8054	2	on	on	IN
6745	8054	3	this	this	DT
6745	8054	4	handsome	handsome	JJ
6745	8054	5	slices	slice	NNS
6745	8054	6	of	of	IN
6745	8054	7	any	any	DT
6745	8054	8	kind	kind	NN
6745	8054	9	of	of	IN
6745	8054	10	cold	cold	JJ
6745	8054	11	meat	meat	NN
6745	8054	12	,	,	,
6745	8054	13	and	and	CC
6745	8054	14	on	on	IN
6745	8054	15	each	each	DT
6745	8054	16	slice	slice	NN
6745	8054	17	put	put	VBD
6745	8054	18	a	a	DT
6745	8054	19	table-	table-	NN
6745	8054	20	spoonful	spoonful	JJ
6745	8054	21	of	of	IN
6745	8054	22	hot	hot	JJ
6745	8054	23	gravy	gravy	NN
6745	8054	24	.	.	.
6745	8055	1	Put	put	VB
6745	8055	2	a	a	DT
6745	8055	3	little	little	JJ
6745	8055	4	gravy	gravy	NN
6745	8055	5	around	around	IN
6745	8055	6	the	the	DT
6745	8055	7	dish	dish	NN
6745	8055	8	,	,	,
6745	8055	9	and	and	CC
6745	8055	10	set	set	VBN
6745	8055	11	in	in	IN
6745	8055	12	the	the	DT
6745	8055	13	oven	oven	NN
6745	8055	14	for	for	IN
6745	8055	15	five	five	CD
6745	8055	16	minutes	minute	NNS
6745	8055	17	.	.	.
6745	8056	1	Garnish	garnish	VB
6745	8056	2	with	with	IN
6745	8056	3	parsley	parsley	NN
6745	8056	4	,	,	,
6745	8056	5	and	and	CC
6745	8056	6	serve	serve	VB
6745	8056	7	.	.	.
6745	8057	1	If	if	IN
6745	8057	2	there	there	EX
6745	8057	3	is	be	VBZ
6745	8057	4	no	no	DT
6745	8057	5	gravy	gravy	NN
6745	8057	6	left	leave	VBN
6745	8057	7	from	from	IN
6745	8057	8	the	the	DT
6745	8057	9	dinner	dinner	NN
6745	8057	10	of	of	IN
6745	8057	11	the	the	DT
6745	8057	12	day	day	NN
6745	8057	13	before	before	RB
6745	8057	14	,	,	,
6745	8057	15	make	make	VB
6745	8057	16	a	a	DT
6745	8057	17	pint	pint	NN
6745	8057	18	in	in	IN
6745	8057	19	the	the	DT
6745	8057	20	following	following	JJ
6745	8057	21	manner	manner	NN
6745	8057	22	:	:	:
6745	8057	23	Put	put	VB
6745	8057	24	a	a	DT
6745	8057	25	quart	quart	NN
6745	8057	26	of	of	IN
6745	8057	27	water	water	NN
6745	8057	28	with	with	IN
6745	8057	29	some	some	DT
6745	8057	30	of	of	IN
6745	8057	31	the	the	DT
6745	8057	32	hard	hard	JJ
6745	8057	33	pieces	piece	NNS
6745	8057	34	and	and	CC
6745	8057	35	bones	bone	NNS
6745	8057	36	of	of	IN
6745	8057	37	the	the	DT
6745	8057	38	meat	meat	NN
6745	8057	39	,	,	,
6745	8057	40	and	and	CC
6745	8057	41	boil	boil	VB
6745	8057	42	down	down	RP
6745	8057	43	to	to	IN
6745	8057	44	one	one	CD
6745	8057	45	pint	pint	NN
6745	8057	46	.	.	.
6745	8058	1	Put	put	VB
6745	8058	2	one	one	CD
6745	8058	3	table-	table-	NN
6745	8058	4	spoonful	spoonful	JJ
6745	8058	5	of	of	IN
6745	8058	6	butter	butter	NN
6745	8058	7	in	in	IN
6745	8058	8	a	a	DT
6745	8058	9	frying	frying	JJ
6745	8058	10	-	-	HYPH
6745	8058	11	pan	pan	NN
6745	8058	12	,	,	,
6745	8058	13	and	and	CC
6745	8058	14	,	,	,
6745	8058	15	when	when	WRB
6745	8058	16	hot	hot	JJ
6745	8058	17	,	,	,
6745	8058	18	add	add	VB
6745	8058	19	one	one	CD
6745	8058	20	table-	table-	NN
6745	8058	21	spoonful	spoonful	JJ
6745	8058	22	of	of	IN
6745	8058	23	flour	flour	NN
6745	8058	24	.	.	.
6745	8059	1	Stir	stir	VB
6745	8059	2	until	until	IN
6745	8059	3	dark	dark	JJ
6745	8059	4	brown	brown	NN
6745	8059	5	,	,	,
6745	8059	6	and	and	CC
6745	8059	7	strain	strain	VB
6745	8059	8	the	the	DT
6745	8059	9	broth	broth	NN
6745	8059	10	on	on	IN
6745	8059	11	this	this	DT
6745	8059	12	.	.	.
6745	8060	1	Season	season	NN
6745	8060	2	with	with	IN
6745	8060	3	salt	salt	NN
6745	8060	4	,	,	,
6745	8060	5	pepper	pepper	NN
6745	8060	6	and	and	CC
6745	8060	7	,	,	,
6745	8060	8	if	if	IN
6745	8060	9	you	-PRON-	PRP
6745	8060	10	please	please	VBP
6745	8060	11	,	,	,
6745	8060	12	one	one	CD
6745	8060	13	spoonful	spoonful	NN
6745	8060	14	of	of	IN
6745	8060	15	Halford	Halford	NNP
6745	8060	16	sauce	sauce	NN
6745	8060	17	.	.	.
6745	8061	1	Shepherds	shepherd	NNS
6745	8061	2	'	'	POS
6745	8061	3	Pie	pie	NN
6745	8061	4	.	.	.
6745	8062	1	One	one	CD
6745	8062	2	quart	quart	NN
6745	8062	3	of	of	IN
6745	8062	4	any	any	DT
6745	8062	5	kind	kind	NN
6745	8062	6	of	of	IN
6745	8062	7	cold	cold	JJ
6745	8062	8	meat	meat	NN
6745	8062	9	,	,	,
6745	8062	10	eight	eight	CD
6745	8062	11	large	large	JJ
6745	8062	12	potatoes	potato	NNS
6745	8062	13	,	,	,
6745	8062	14	one	one	CD
6745	8062	15	small	small	JJ
6745	8062	16	onion	onion	NN
6745	8062	17	,	,	,
6745	8062	18	one	one	CD
6745	8062	19	cupful	cupful	NN
6745	8062	20	of	of	IN
6745	8062	21	boiling	boil	VBG
6745	8062	22	milk	milk	NN
6745	8062	23	,	,	,
6745	8062	24	salt	salt	NN
6745	8062	25	,	,	,
6745	8062	26	pepper	pepper	NN
6745	8062	27	,	,	,
6745	8062	28	and	and	CC
6745	8062	29	nearly	nearly	RB
6745	8062	30	a	a	DT
6745	8062	31	pint	pint	NN
6745	8062	32	of	of	IN
6745	8062	33	gravy	gravy	NN
6745	8062	34	or	or	CC
6745	8062	35	stock	stock	NN
6745	8062	36	,	,	,
6745	8062	37	thickened	thicken	VBD
6745	8062	38	with	with	IN
6745	8062	39	one	one	CD
6745	8062	40	table	table	NN
6745	8062	41	-	-	HYPH
6745	8062	42	spoonful	spoonful	JJ
6745	8062	43	of	of	IN
6745	8062	44	flour	flour	NN
6745	8062	45	.	.	.
6745	8063	1	Season	season	VB
6745	8063	2	the	the	DT
6745	8063	3	meat	meat	NN
6745	8063	4	and	and	CC
6745	8063	5	put	put	VBD
6745	8063	6	in	in	RP
6745	8063	7	a	a	DT
6745	8063	8	deep	deep	JJ
6745	8063	9	earthen	earthen	JJ
6745	8063	10	dish	dish	NN
6745	8063	11	.	.	.
6745	8064	1	Grate	grate	VB
6745	8064	2	the	the	DT
6745	8064	3	onion	onion	NN
6745	8064	4	into	into	IN
6745	8064	5	the	the	DT
6745	8064	6	gravy	gravy	NN
6745	8064	7	,	,	,
6745	8064	8	and	and	CC
6745	8064	9	pour	pour	VB
6745	8064	10	over	over	IN
6745	8064	11	the	the	DT
6745	8064	12	meat	meat	NN
6745	8064	13	.	.	.
6745	8065	1	Pare	Pare	NNP
6745	8065	2	,	,	,
6745	8065	3	boil	boil	NN
6745	8065	4	and	and	CC
6745	8065	5	mash	mash	VB
6745	8065	6	the	the	DT
6745	8065	7	potatoes	potato	NNS
6745	8065	8	.	.	.
6745	8066	1	Add	add	VB
6745	8066	2	the	the	DT
6745	8066	3	salt	salt	NN
6745	8066	4	,	,	,
6745	8066	5	pepper	pepper	NN
6745	8066	6	and	and	CC
6745	8066	7	milk	milk	NN
6745	8066	8	and	and	CC
6745	8066	9	one	one	CD
6745	8066	10	table	table	NN
6745	8066	11	-	-	HYPH
6745	8066	12	spoonful	spoonful	JJ
6745	8066	13	of	of	IN
6745	8066	14	butter	butter	NN
6745	8066	15	.	.	.
6745	8067	1	Cover	cover	VB
6745	8067	2	the	the	DT
6745	8067	3	pie	pie	NN
6745	8067	4	with	with	IN
6745	8067	5	this	this	DT
6745	8067	6	,	,	,
6745	8067	7	and	and	CC
6745	8067	8	bake	bake	VB
6745	8067	9	gently	gently	RB
6745	8067	10	half	half	PDT
6745	8067	11	an	an	DT
6745	8067	12	hour	hour	NN
6745	8067	13	.	.	.
6745	8068	1	Shepherds	Shepherds	NNP
6745	8068	2	'	'	POS
6745	8068	3	Pie	Pie	NNP
6745	8068	4	,	,	,
6745	8068	5	No	no	UH
6745	8068	6	.	.	.
6745	8069	1	2	2	LS
6745	8069	2	.	.	.
6745	8070	1	Cut	cut	VB
6745	8070	2	into	into	IN
6745	8070	3	dice	dice	NN
6745	8070	4	one	one	CD
6745	8070	5	quart	quart	NN
6745	8070	6	of	of	IN
6745	8070	7	any	any	DT
6745	8070	8	kind	kind	NN
6745	8070	9	of	of	IN
6745	8070	10	cold	cold	JJ
6745	8070	11	meat	meat	NN
6745	8070	12	.	.	.
6745	8071	1	Mince	mince	NN
6745	8071	2	very	very	RB
6745	8071	3	fine	fine	JJ
6745	8071	4	two	two	CD
6745	8071	5	table	table	NN
6745	8071	6	-	-	HYPH
6745	8071	7	spoonfuls	spoonful	NNS
6745	8071	8	of	of	IN
6745	8071	9	salt	salt	NN
6745	8071	10	pork	pork	NN
6745	8071	11	,	,	,
6745	8071	12	and	and	CC
6745	8071	13	add	add	VB
6745	8071	14	to	to	IN
6745	8071	15	the	the	DT
6745	8071	16	meat	meat	NN
6745	8071	17	.	.	.
6745	8072	1	Pare	pare	VB
6745	8072	2	and	and	CC
6745	8072	3	cut	cut	VBN
6745	8072	4	into	into	IN
6745	8072	5	dice	dice	NN
6745	8072	6	four	four	CD
6745	8072	7	large	large	JJ
6745	8072	8	uncooked	uncooked	JJ
6745	8072	9	potatoes	potato	NNS
6745	8072	10	;	;	:
6745	8072	11	grate	grate	NN
6745	8072	12	or	or	CC
6745	8072	13	chop	chop	VB
6745	8072	14	fine	fine	JJ
6745	8072	15	one	one	CD
6745	8072	16	onion	onion	NN
6745	8072	17	;	;	:
6745	8072	18	chop	chop	VB
6745	8072	19	fine	fine	JJ
6745	8072	20	one	one	CD
6745	8072	21	table	table	NN
6745	8072	22	-	-	HYPH
6745	8072	23	spoonful	spoonful	JJ
6745	8072	24	of	of	IN
6745	8072	25	parsley	parsley	NN
6745	8072	26	.	.	.
6745	8073	1	Mix	mix	VB
6745	8073	2	,	,	,
6745	8073	3	and	and	CC
6745	8073	4	season	season	NN
6745	8073	5	well	well	RB
6745	8073	6	with	with	IN
6745	8073	7	salt	salt	NN
6745	8073	8	and	and	CC
6745	8073	9	pepper	pepper	NN
6745	8073	10	,	,	,
6745	8073	11	and	and	CC
6745	8073	12	add	add	VB
6745	8073	13	a	a	DT
6745	8073	14	large	large	JJ
6745	8073	15	cupful	cupful	NN
6745	8073	16	of	of	IN
6745	8073	17	water	water	NN
6745	8073	18	.	.	.
6745	8074	1	Put	put	VB
6745	8074	2	in	in	RP
6745	8074	3	a	a	DT
6745	8074	4	deep	deep	JJ
6745	8074	5	earthen	earthen	JJ
6745	8074	6	dish	dish	NN
6745	8074	7	.	.	.
6745	8075	1	Make	make	VB
6745	8075	2	a	a	DT
6745	8075	3	paste	paste	NN
6745	8075	4	with	with	IN
6745	8075	5	four	four	CD
6745	8075	6	potatoes	potato	NNS
6745	8075	7	,	,	,
6745	8075	8	two	two	CD
6745	8075	9	table	table	NN
6745	8075	10	-	-	HYPH
6745	8075	11	spoonfuls	spoonful	NNS
6745	8075	12	of	of	IN
6745	8075	13	butter	butter	NN
6745	8075	14	,	,	,
6745	8075	15	a	a	DT
6745	8075	16	large	large	JJ
6745	8075	17	cupful	cupful	NN
6745	8075	18	of	of	IN
6745	8075	19	boiling	boil	VBG
6745	8075	20	milk	milk	NN
6745	8075	21	and	and	CC
6745	8075	22	a	a	DT
6745	8075	23	pint	pint	NN
6745	8075	24	of	of	IN
6745	8075	25	flour	flour	NN
6745	8075	26	.	.	.
6745	8076	1	Pare	Pare	NNP
6745	8076	2	,	,	,
6745	8076	3	boil	boil	NN
6745	8076	4	and	and	CC
6745	8076	5	mash	mash	VB
6745	8076	6	the	the	DT
6745	8076	7	potatoes	potato	NNS
6745	8076	8	;	;	:
6745	8076	9	then	then	RB
6745	8076	10	add	add	VB
6745	8076	11	butter	butter	NN
6745	8076	12	,	,	,
6745	8076	13	salt	salt	NN
6745	8076	14	and	and	CC
6745	8076	15	milk	milk	NN
6745	8076	16	.	.	.
6745	8077	1	When	when	WRB
6745	8077	2	all	all	DT
6745	8077	3	is	be	VBZ
6745	8077	4	very	very	RB
6745	8077	5	light	light	JJ
6745	8077	6	,	,	,
6745	8077	7	beat	beat	VBN
6745	8077	8	in	in	IN
6745	8077	9	the	the	DT
6745	8077	10	flour	flour	NN
6745	8077	11	,	,	,
6745	8077	12	gradually	gradually	RB
6745	8077	13	.	.	.
6745	8078	1	Sprinkle	sprinkle	VB
6745	8078	2	the	the	DT
6745	8078	3	board	board	NN
6745	8078	4	with	with	IN
6745	8078	5	flour	flour	NN
6745	8078	6	,	,	,
6745	8078	7	and	and	CC
6745	8078	8	roll	roll	VB
6745	8078	9	the	the	DT
6745	8078	10	paste	paste	NN
6745	8078	11	a	a	DT
6745	8078	12	little	little	RB
6745	8078	13	larger	large	JJR
6745	8078	14	than	than	IN
6745	8078	15	the	the	DT
6745	8078	16	dish	dish	NN
6745	8078	17	.	.	.
6745	8079	1	Make	make	VB
6745	8079	2	a	a	DT
6745	8079	3	hole	hole	NN
6745	8079	4	in	in	IN
6745	8079	5	the	the	DT
6745	8079	6	centre	centre	NN
6745	8079	7	,	,	,
6745	8079	8	to	to	TO
6745	8079	9	let	let	VB
6745	8079	10	out	out	RP
6745	8079	11	the	the	DT
6745	8079	12	air	air	NN
6745	8079	13	.	.	.
6745	8080	1	Cover	cover	VB
6745	8080	2	the	the	DT
6745	8080	3	dish	dish	NN
6745	8080	4	with	with	IN
6745	8080	5	the	the	DT
6745	8080	6	paste	paste	NN
6745	8080	7	,	,	,
6745	8080	8	being	be	VBG
6745	8080	9	careful	careful	JJ
6745	8080	10	to	to	TO
6745	8080	11	have	have	VB
6745	8080	12	the	the	DT
6745	8080	13	edge	edge	NN
6745	8080	14	come	come	VB
6745	8080	15	inside	inside	IN
6745	8080	16	the	the	DT
6745	8080	17	dish	dish	NN
6745	8080	18	.	.	.
6745	8081	1	Bake	bake	VB
6745	8081	2	gently	gently	RB
6745	8081	3	one	one	CD
6745	8081	4	hour	hour	NN
6745	8081	5	.	.	.
6745	8082	1	Escaloped	Escaloped	NNP
6745	8082	2	Meat	Meat	NNP
6745	8082	3	.	.	.
6745	8083	1	Chop	chop	VB
6745	8083	2	the	the	DT
6745	8083	3	meat	meat	NN
6745	8083	4	rather	rather	RB
6745	8083	5	coarse	coarse	JJ
6745	8083	6	.	.	.
6745	8084	1	Season	season	NN
6745	8084	2	with	with	IN
6745	8084	3	salt	salt	NN
6745	8084	4	and	and	CC
6745	8084	5	pepper	pepper	NN
6745	8084	6	.	.	.
6745	8085	1	For	for	IN
6745	8085	2	one	one	CD
6745	8085	3	pint	pint	NN
6745	8085	4	of	of	IN
6745	8085	5	meat	meat	NN
6745	8085	6	use	use	VBP
6745	8085	7	half	half	PDT
6745	8085	8	a	a	DT
6745	8085	9	cupful	cupful	NN
6745	8085	10	of	of	IN
6745	8085	11	gravy	gravy	NN
6745	8085	12	and	and	CC
6745	8085	13	a	a	DT
6745	8085	14	heaping	heap	VBG
6745	8085	15	cupful	cupful	NN
6745	8085	16	of	of	IN
6745	8085	17	bread	bread	NN
6745	8085	18	crumbs	crumb	NNS
6745	8085	19	.	.	.
6745	8086	1	Put	put	VB
6745	8086	2	a	a	DT
6745	8086	3	layer	layer	NN
6745	8086	4	of	of	IN
6745	8086	5	the	the	DT
6745	8086	6	meat	meat	NN
6745	8086	7	in	in	IN
6745	8086	8	an	an	DT
6745	8086	9	escalop	escalop	NN
6745	8086	10	dish	dish	NN
6745	8086	11	,	,	,
6745	8086	12	then	then	RB
6745	8086	13	gravy	gravy	NN
6745	8086	14	,	,	,
6745	8086	15	then	then	RB
6745	8086	16	a	a	DT
6745	8086	17	thin	thin	JJ
6745	8086	18	layer	layer	NN
6745	8086	19	of	of	IN
6745	8086	20	crumbs	crumb	NNS
6745	8086	21	;	;	:
6745	8086	22	and	and	CC
6745	8086	23	continue	continue	VB
6745	8086	24	this	this	DT
6745	8086	25	until	until	IN
6745	8086	26	the	the	DT
6745	8086	27	dish	dish	NN
6745	8086	28	is	be	VBZ
6745	8086	29	full	full	JJ
6745	8086	30	.	.	.
6745	8087	1	The	the	DT
6745	8087	2	last	last	JJ
6745	8087	3	layer	layer	NN
6745	8087	4	should	should	MD
6745	8087	5	be	be	VB
6745	8087	6	a	a	DT
6745	8087	7	thick	thick	JJ
6745	8087	8	one	one	NN
6745	8087	9	of	of	IN
6745	8087	10	crumbs	crumb	NNS
6745	8087	11	.	.	.
6745	8088	1	Cook	cook	VB
6745	8088	2	in	in	IN
6745	8088	3	a	a	DT
6745	8088	4	hot	hot	JJ
6745	8088	5	oven	oven	NN
6745	8088	6	from	from	IN
6745	8088	7	fifteen	fifteen	CD
6745	8088	8	to	to	TO
6745	8088	9	twenty	twenty	CD
6745	8088	10	minutes	minute	NNS
6745	8088	11	.	.	.
6745	8089	1	All	all	DT
6745	8089	2	kinds	kind	NNS
6745	8089	3	of	of	IN
6745	8089	4	cold	cold	JJ
6745	8089	5	meat	meat	NN
6745	8089	6	can	can	MD
6745	8089	7	be	be	VB
6745	8089	8	escaloped	escalope	VBN
6745	8089	9	,	,	,
6745	8089	10	but	but	CC
6745	8089	11	beef	beef	NN
6745	8089	12	is	be	VBZ
6745	8089	13	so	so	RB
6745	8089	14	dry	dry	JJ
6745	8089	15	that	that	IN
6745	8089	16	it	-PRON-	PRP
6745	8089	17	is	be	VBZ
6745	8089	18	not	not	RB
6745	8089	19	so	so	RB
6745	8089	20	good	good	JJ
6745	8089	21	as	as	IN
6745	8089	22	mutton	mutton	NN
6745	8089	23	,	,	,
6745	8089	24	veal	veal	NN
6745	8089	25	,	,	,
6745	8089	26	etc	etc	FW
6745	8089	27	,	,	,
6745	8089	28	Curry	Curry	NNP
6745	8089	29	of	of	IN
6745	8089	30	Cold	Cold	NNP
6745	8089	31	Meat	Meat	NNP
6745	8089	32	.	.	.
6745	8090	1	Three	three	CD
6745	8090	2	table	table	NN
6745	8090	3	-	-	HYPH
6745	8090	4	spoonfuls	spoonful	NNS
6745	8090	5	of	of	IN
6745	8090	6	butter	butter	NN
6745	8090	7	,	,	,
6745	8090	8	three	three	CD
6745	8090	9	teaspoonfuls	teaspoonful	NNS
6745	8090	10	of	of	IN
6745	8090	11	flour	flour	NN
6745	8090	12	,	,	,
6745	8090	13	one	one	CD
6745	8090	14	onion	onion	NN
6745	8090	15	,	,	,
6745	8090	16	one	one	CD
6745	8090	17	teaspoonful	teaspoonful	NN
6745	8090	18	of	of	IN
6745	8090	19	curry	curry	NN
6745	8090	20	powder	powder	NN
6745	8090	21	,	,	,
6745	8090	22	salt	salt	NN
6745	8090	23	,	,	,
6745	8090	24	pepper	pepper	NN
6745	8090	25	,	,	,
6745	8090	26	one	one	CD
6745	8090	27	generous	generous	JJ
6745	8090	28	pint	pint	NN
6745	8090	29	of	of	IN
6745	8090	30	stock	stock	NN
6745	8090	31	or	or	CC
6745	8090	32	water	water	NN
6745	8090	33	,	,	,
6745	8090	34	about	about	RB
6745	8090	35	two	two	CD
6745	8090	36	pounds	pound	NNS
6745	8090	37	of	of	IN
6745	8090	38	any	any	DT
6745	8090	39	kind	kind	NN
6745	8090	40	of	of	IN
6745	8090	41	cold	cold	JJ
6745	8090	42	meat	meat	NN
6745	8090	43	,	,	,
6745	8090	44	cut	cut	VBN
6745	8090	45	in	in	IN
6745	8090	46	thin	thin	JJ
6745	8090	47	slices	slice	NNS
6745	8090	48	.	.	.
6745	8091	1	Put	put	VB
6745	8091	2	the	the	DT
6745	8091	3	butter	butter	NN
6745	8091	4	in	in	IN
6745	8091	5	the	the	DT
6745	8091	6	frying	frying	NN
6745	8091	7	-	-	HYPH
6745	8091	8	pan	pan	NN
6745	8091	9	,	,	,
6745	8091	10	and	and	CC
6745	8091	11	,	,	,
6745	8091	12	when	when	WRB
6745	8091	13	hot	hot	JJ
6745	8091	14	,	,	,
6745	8091	15	add	add	VB
6745	8091	16	the	the	DT
6745	8091	17	onion	onion	NN
6745	8091	18	.	.	.
6745	8092	1	When	when	WRB
6745	8092	2	the	the	DT
6745	8092	3	onion	onion	NN
6745	8092	4	turns	turn	VBZ
6745	8092	5	yellow	yellow	JJ
6745	8092	6	,	,	,
6745	8092	7	add	add	VB
6745	8092	8	the	the	DT
6745	8092	9	flour	flour	NN
6745	8092	10	and	and	CC
6745	8092	11	curry	curry	NN
6745	8092	12	powder	powder	NN
6745	8092	13	.	.	.
6745	8093	1	Stir	stir	VB
6745	8093	2	two	two	CD
6745	8093	3	minutes	minute	NNS
6745	8093	4	,	,	,
6745	8093	5	add	add	VB
6745	8093	6	the	the	DT
6745	8093	7	stock	stock	NN
6745	8093	8	or	or	CC
6745	8093	9	water	water	NN
6745	8093	10	,	,	,
6745	8093	11	simmer	simmer	NN
6745	8093	12	five	five	CD
6745	8093	13	minutes	minute	NNS
6745	8093	14	,	,	,
6745	8093	15	and	and	CC
6745	8093	16	strain	strain	VB
6745	8093	17	on	on	IN
6745	8093	18	the	the	DT
6745	8093	19	meat	meat	NN
6745	8093	20	.	.	.
6745	8094	1	Simmer	simmer	NN
6745	8094	2	all	all	RB
6745	8094	3	together	together	RB
6745	8094	4	for	for	IN
6745	8094	5	ten	ten	CD
6745	8094	6	minutes	minute	NNS
6745	8094	7	.	.	.
6745	8095	1	Serve	serve	VB
6745	8095	2	with	with	IN
6745	8095	3	a	a	DT
6745	8095	4	border	border	NN
6745	8095	5	of	of	IN
6745	8095	6	rice	rice	NN
6745	8095	7	or	or	CC
6745	8095	8	mashed	mash	VBN
6745	8095	9	potatoes	potato	NNS
6745	8095	10	.	.	.
6745	8096	1	Barley	Barley	NNP
6745	8096	2	Stew	Stew	NNP
6745	8096	3	.	.	.
6745	8097	1	About	about	RB
6745	8097	2	a	a	DT
6745	8097	3	quarter	quarter	NN
6745	8097	4	of	of	IN
6745	8097	5	a	a	DT
6745	8097	6	pound	pound	NN
6745	8097	7	of	of	IN
6745	8097	8	cold	cold	JJ
6745	8097	9	roasted	roast	VBN
6745	8097	10	or	or	CC
6745	8097	11	broiled	broil	VBN
6745	8097	12	meat	meat	NN
6745	8097	13	,	,	,
6745	8097	14	two	two	CD
6745	8097	15	onions	onion	NNS
6745	8097	16	,	,	,
6745	8097	17	four	four	CD
6745	8097	18	potatoes	potato	NNS
6745	8097	19	,	,	,
6745	8097	20	a	a	DT
6745	8097	21	quarter	quarter	NN
6745	8097	22	of	of	IN
6745	8097	23	a	a	DT
6745	8097	24	cupful	cupful	NN
6745	8097	25	of	of	IN
6745	8097	26	barley	barley	NN
6745	8097	27	,	,	,
6745	8097	28	one	one	CD
6745	8097	29	table-	table-	NN
6745	8097	30	spoonful	spoonful	JJ
6745	8097	31	of	of	IN
6745	8097	32	flour	flour	NN
6745	8097	33	,	,	,
6745	8097	34	one	one	CD
6745	8097	35	quart	quart	NN
6745	8097	36	of	of	IN
6745	8097	37	water	water	NN
6745	8097	38	,	,	,
6745	8097	39	and	and	CC
6745	8097	40	salt	salt	NN
6745	8097	41	and	and	CC
6745	8097	42	pepper	pepper	NN
6745	8097	43	to	to	IN
6745	8097	44	taste	taste	NN
6745	8097	45	.	.	.
6745	8098	1	Cut	cut	VB
6745	8098	2	the	the	DT
6745	8098	3	meat	meat	NN
6745	8098	4	into	into	IN
6745	8098	5	dice	dice	NNS
6745	8098	6	;	;	:
6745	8098	7	wash	wash	VB
6745	8098	8	the	the	DT
6745	8098	9	barley	barley	NN
6745	8098	10	;	;	:
6745	8098	11	cut	cut	VB
6745	8098	12	the	the	DT
6745	8098	13	onions	onion	NNS
6745	8098	14	_	_	IN
6745	8098	15	very	very	RB
6745	8098	16	fine	fine	JJ
6745	8098	17	_	_	NNP
6745	8098	18	.	.	.
6745	8099	1	Put	put	VB
6745	8099	2	all	all	DT
6745	8099	3	in	in	IN
6745	8099	4	a	a	DT
6745	8099	5	stew	stew	NN
6745	8099	6	-	-	HYPH
6745	8099	7	pan	pan	NN
6745	8099	8	,	,	,
6745	8099	9	and	and	CC
6745	8099	10	dredge	dredge	VB
6745	8099	11	with	with	IN
6745	8099	12	the	the	DT
6745	8099	13	flour	flour	NN
6745	8099	14	,	,	,
6745	8099	15	half	half	PDT
6745	8099	16	a	a	DT
6745	8099	17	table	table	NN
6745	8099	18	-	-	HYPH
6745	8099	19	spoonful	spoonful	JJ
6745	8099	20	of	of	IN
6745	8099	21	salt	salt	NN
6745	8099	22	,	,	,
6745	8099	23	and	and	CC
6745	8099	24	one	one	CD
6745	8099	25	-	-	HYPH
6745	8099	26	eighth	eighth	NN
6745	8099	27	of	of	IN
6745	8099	28	a	a	DT
6745	8099	29	teaspoonful	teaspoonful	NN
6745	8099	30	of	of	IN
6745	8099	31	pepper	pepper	NN
6745	8099	32	.	.	.
6745	8100	1	Add	add	VB
6745	8100	2	the	the	DT
6745	8100	3	water	water	NN
6745	8100	4	,	,	,
6745	8100	5	and	and	CC
6745	8100	6	simmer	simmer	NN
6745	8100	7	two	two	CD
6745	8100	8	hours	hour	NNS
6745	8100	9	.	.	.
6745	8101	1	Pare	pare	VB
6745	8101	2	and	and	CC
6745	8101	3	slice	slice	VB
6745	8101	4	the	the	DT
6745	8101	5	potatoes	potato	NNS
6745	8101	6	.	.	.
6745	8102	1	Add	add	VB
6745	8102	2	them	-PRON-	PRP
6745	8102	3	to	to	IN
6745	8102	4	the	the	DT
6745	8102	5	stew	stew	NN
6745	8102	6	,	,	,
6745	8102	7	and	and	CC
6745	8102	8	simmer	simmer	NN
6745	8102	9	one	one	CD
6745	8102	10	hour	hour	NN
6745	8102	11	longer	long	RBR
6745	8102	12	.	.	.
6745	8103	1	Taste	taste	NN
6745	8103	2	to	to	TO
6745	8103	3	see	see	VB
6745	8103	4	if	if	IN
6745	8103	5	there	there	EX
6745	8103	6	is	be	VBZ
6745	8103	7	enough	enough	JJ
6745	8103	8	,	,	,
6745	8103	9	salt	salt	NN
6745	8103	10	and	and	CC
6745	8103	11	pepper	pepper	NN
6745	8103	12	,	,	,
6745	8103	13	and	and	CC
6745	8103	14	if	if	IN
6745	8103	15	there	there	EX
6745	8103	16	is	be	VBZ
6745	8103	17	not	not	RB
6745	8103	18	,	,	,
6745	8103	19	add	add	VB
6745	8103	20	more	more	JJR
6745	8103	21	.	.	.
6745	8104	1	Dumplings	dumpling	NNS
6745	8104	2	.	.	.
6745	8105	1	One	one	CD
6745	8105	2	pint	pint	NN
6745	8105	3	of	of	IN
6745	8105	4	flour	flour	NN
6745	8105	5	,	,	,
6745	8105	6	measured	measure	VBN
6745	8105	7	before	before	IN
6745	8105	8	sifting	sift	VBG
6745	8105	9	;	;	:
6745	8105	10	half	half	PDT
6745	8105	11	a	a	DT
6745	8105	12	teaspoonful	teaspoonful	NN
6745	8105	13	of	of	IN
6745	8105	14	soda	soda	NN
6745	8105	15	,	,	,
6745	8105	16	a	a	DT
6745	8105	17	teaspoonful	teaspoonful	NN
6745	8105	18	of	of	IN
6745	8105	19	cream	cream	NN
6745	8105	20	of	of	IN
6745	8105	21	tartar	tartar	NN
6745	8105	22	,	,	,
6745	8105	23	one	one	CD
6745	8105	24	of	of	IN
6745	8105	25	sugar	sugar	NN
6745	8105	26	,	,	,
6745	8105	27	half	half	PDT
6745	8105	28	a	a	DT
6745	8105	29	teaspoonful	teaspoonful	NN
6745	8105	30	of	of	IN
6745	8105	31	salt	salt	NN
6745	8105	32	.	.	.
6745	8106	1	Mix	mix	VB
6745	8106	2	all	all	DT
6745	8106	3	thoroughly	thoroughly	RB
6745	8106	4	and	and	CC
6745	8106	5	run	run	VB
6745	8106	6	through	through	IN
6745	8106	7	the	the	DT
6745	8106	8	sieve	sieve	NN
6745	8106	9	.	.	.
6745	8107	1	Wet	wet	VB
6745	8107	2	with	with	IN
6745	8107	3	a	a	DT
6745	8107	4	small	small	JJ
6745	8107	5	cupful	cupful	NN
6745	8107	6	of	of	IN
6745	8107	7	milk	milk	NN
6745	8107	8	.	.	.
6745	8108	1	Sprinkle	sprinkle	VB
6745	8108	2	a	a	DT
6745	8108	3	little	little	JJ
6745	8108	4	flour	flour	NN
6745	8108	5	on	on	IN
6745	8108	6	the	the	DT
6745	8108	7	board	board	NN
6745	8108	8	.	.	.
6745	8109	1	Turn	turn	VB
6745	8109	2	the	the	DT
6745	8109	3	dough	dough	NN
6745	8109	4	(	(	-LRB-
6745	8109	5	which	which	WDT
6745	8109	6	should	should	MD
6745	8109	7	have	have	VB
6745	8109	8	been	be	VBN
6745	8109	9	stirred	stir	VBN
6745	8109	10	into	into	IN
6745	8109	11	a	a	DT
6745	8109	12	smooth	smooth	JJ
6745	8109	13	ball	ball	NN
6745	8109	14	with	with	IN
6745	8109	15	a	a	DT
6745	8109	16	spoon	spoon	NN
6745	8109	17	)	)	-RRB-
6745	8109	18	on	on	IN
6745	8109	19	it	-PRON-	PRP
6745	8109	20	roll	roll	VBP
6745	8109	21	to	to	IN
6745	8109	22	the	the	DT
6745	8109	23	thickness	thickness	NN
6745	8109	24	of	of	IN
6745	8109	25	half	half	PDT
6745	8109	26	an	an	DT
6745	8109	27	inch	inch	NN
6745	8109	28	,	,	,
6745	8109	29	cut	cut	VBN
6745	8109	30	into	into	IN
6745	8109	31	small	small	JJ
6745	8109	32	cakes	cake	NNS
6745	8109	33	,	,	,
6745	8109	34	and	and	CC
6745	8109	35	cook	cook	VB
6745	8109	36	ten	ten	CD
6745	8109	37	minutes	minute	NNS
6745	8109	38	.	.	.
6745	8110	1	By	by	IN
6745	8110	2	remembering	remember	VBG
6745	8110	3	that	that	IN
6745	8110	4	the	the	DT
6745	8110	5	soup	soup	NN
6745	8110	6	should	should	MD
6745	8110	7	be	be	VB
6745	8110	8	boiling	boil	VBG
6745	8110	9	rapidly	rapidly	RB
6745	8110	10	when	when	WRB
6745	8110	11	the	the	DT
6745	8110	12	dumplings	dumpling	NNS
6745	8110	13	are	be	VBP
6745	8110	14	put	put	VBN
6745	8110	15	in	in	RP
6745	8110	16	;	;	:
6745	8110	17	that	that	IN
6745	8110	18	they	-PRON-	PRP
6745	8110	19	should	should	MD
6745	8110	20	not	not	RB
6745	8110	21	sink	sink	VB
6745	8110	22	too	too	RB
6745	8110	23	deep	deep	RB
6745	8110	24	in	in	IN
6745	8110	25	it	-PRON-	PRP
6745	8110	26	;	;	:
6745	8110	27	that	that	IN
6745	8110	28	they	-PRON-	PRP
6745	8110	29	should	should	MD
6745	8110	30	boil	boil	VB
6745	8110	31	_	_	NNP
6745	8110	32	just	just	RB
6745	8110	33	ten	ten	CD
6745	8110	34	minutes	minute	NNS
6745	8110	35	_	_	NNP
6745	8110	36	;	;	:
6745	8110	37	that	that	IN
6745	8110	38	the	the	DT
6745	8110	39	cover	cover	NN
6745	8110	40	should	should	MD
6745	8110	41	fit	fit	VB
6745	8110	42	tightly	tightly	RB
6745	8110	43	,	,	,
6745	8110	44	so	so	IN
6745	8110	45	that	that	IN
6745	8110	46	the	the	DT
6745	8110	47	steam	steam	NN
6745	8110	48	shall	shall	MD
6745	8110	49	not	not	RB
6745	8110	50	escape	escape	VB
6745	8110	51	;	;	:
6745	8110	52	and	and	CC
6745	8110	53	that	that	IN
6745	8110	54	the	the	DT
6745	8110	55	pot	pot	NN
6745	8110	56	boils	boil	VBZ
6745	8110	57	all	all	PDT
6745	8110	58	the	the	DT
6745	8110	59	time	time	NN
6745	8110	60	,	,	,
6745	8110	61	so	so	IN
6745	8110	62	that	that	IN
6745	8110	63	the	the	DT
6745	8110	64	steam	steam	NN
6745	8110	65	is	be	VBZ
6745	8110	66	kept	keep	VBN
6745	8110	67	up	up	RP
6745	8110	68	;	;	:
6745	8110	69	and	and	CC
6745	8110	70	by	by	IN
6745	8110	71	following	follow	VBG
6745	8110	72	the	the	DT
6745	8110	73	other	other	JJ
6745	8110	74	directions	direction	NNS
6745	8110	75	,	,	,
6745	8110	76	success	success	NN
6745	8110	77	is	be	VBZ
6745	8110	78	insured	insure	VBN
6745	8110	79	.	.	.
6745	8111	1	BREAD	bread	UH
6745	8111	2	.	.	.
6745	8112	1	When	when	WRB
6745	8112	2	you	-PRON-	PRP
6745	8112	3	put	put	VBP
6745	8112	4	the	the	DT
6745	8112	5	bread	bread	NN
6745	8112	6	on	on	IN
6745	8112	7	the	the	DT
6745	8112	8	board	board	NN
6745	8112	9	,	,	,
6745	8112	10	pat	pat	VB
6745	8112	11	it	-PRON-	PRP
6745	8112	12	lightly	lightly	RB
6745	8112	13	.	.	.
6745	8113	1	Do	do	VBP
6745	8113	2	not	not	RB
6745	8113	3	_	_	VB
6745	8113	4	press	press	VB
6745	8113	5	down	down	RP
6745	8113	6	_	_	NNP
6745	8113	7	,	,	,
6745	8113	8	but	but	CC
6745	8113	9	let	let	VB
6745	8113	10	all	all	DT
6745	8113	11	motions	motion	NNS
6745	8113	12	be	be	VB
6745	8113	13	as	as	RB
6745	8113	14	elastic	elastic	JJ
6745	8113	15	as	as	IN
6745	8113	16	possible	possible	JJ
6745	8113	17	.	.	.
6745	8114	1	Knead	knead	NN
6745	8114	2	with	with	IN
6745	8114	3	the	the	DT
6745	8114	4	_	_	NNP
6745	8114	5	palm	palm	NN
6745	8114	6	_	_	NNP
6745	8114	7	until	until	IN
6745	8114	8	the	the	DT
6745	8114	9	dough	dough	NN
6745	8114	10	is	be	VBZ
6745	8114	11	a	a	DT
6745	8114	12	flat	flat	JJ
6745	8114	13	cake	cake	NN
6745	8114	14	,	,	,
6745	8114	15	and	and	CC
6745	8114	16	then	then	RB
6745	8114	17	fold	fold	VB
6745	8114	18	.	.	.
6745	8115	1	Keep	keep	VB
6745	8115	2	doing	do	VBG
6745	8115	3	this	this	DT
6745	8115	4	until	until	IN
6745	8115	5	the	the	DT
6745	8115	6	dough	dough	NN
6745	8115	7	is	be	VBZ
6745	8115	8	light	light	JJ
6745	8115	9	and	and	CC
6745	8115	10	smooth	smooth	JJ
6745	8115	11	and	and	CC
6745	8115	12	will	will	MD
6745	8115	13	not	not	RB
6745	8115	14	stick	stick	VB
6745	8115	15	to	to	IN
6745	8115	16	the	the	DT
6745	8115	17	board	board	NN
6745	8115	18	or	or	CC
6745	8115	19	hands	hand	NNS
6745	8115	20	.	.	.
6745	8116	1	Use	use	VB
6745	8116	2	as	as	RB
6745	8116	3	little	little	JJ
6745	8116	4	flour	flour	NN
6745	8116	5	as	as	IN
6745	8116	6	possible	possible	JJ
6745	8116	7	in	in	IN
6745	8116	8	kneading	kneading	NN
6745	8116	9	.	.	.
6745	8117	1	Do	do	VB
6745	8117	2	not	not	RB
6745	8117	3	stop	stop	VB
6745	8117	4	until	until	IN
6745	8117	5	you	-PRON-	PRP
6745	8117	6	have	have	VBP
6745	8117	7	fully	fully	RB
6745	8117	8	finished	finish	VBN
6745	8117	9	,	,	,
6745	8117	10	for	for	IN
6745	8117	11	bread	bread	NN
6745	8117	12	that	that	WDT
6745	8117	13	has	have	VBZ
6745	8117	14	"	"	``
6745	8117	15	rested	rest	VBN
6745	8117	16	"	"	''
6745	8117	17	is	be	VBZ
6745	8117	18	not	not	RB
6745	8117	19	good	good	JJ
6745	8117	20	.	.	.
6745	8118	1	Milk	milk	NN
6745	8118	2	can	can	MD
6745	8118	3	be	be	VB
6745	8118	4	used	use	VBN
6745	8118	5	instead	instead	RB
6745	8118	6	of	of	IN
6745	8118	7	water	water	NN
6745	8118	8	in	in	IN
6745	8118	9	mixing	mix	VBG
6745	8118	10	.	.	.
6745	8119	1	It	-PRON-	PRP
6745	8119	2	should	should	MD
6745	8119	3	always	always	RB
6745	8119	4	be	be	VB
6745	8119	5	first	first	RB
6745	8119	6	scalded	scald	VBN
6745	8119	7	,	,	,
6745	8119	8	and	and	CC
6745	8119	9	then	then	RB
6745	8119	10	allowed	allow	VBN
6745	8119	11	to	to	TO
6745	8119	12	cool	cool	VB
6745	8119	13	to	to	IN
6745	8119	14	blood	blood	NN
6745	8119	15	heat	heat	NN
6745	8119	16	.	.	.
6745	8120	1	One	one	CD
6745	8120	2	table	table	NN
6745	8120	3	-	-	HYPH
6745	8120	4	spoonful	spoonful	JJ
6745	8120	5	of	of	IN
6745	8120	6	lard	lard	NN
6745	8120	7	or	or	CC
6745	8120	8	butter	butter	NN
6745	8120	9	makes	make	VBZ
6745	8120	10	the	the	DT
6745	8120	11	bread	bread	NN
6745	8120	12	tenderer	tenderer	NN
6745	8120	13	when	when	WRB
6745	8120	14	water	water	NN
6745	8120	15	is	be	VBZ
6745	8120	16	used	use	VBN
6745	8120	17	.	.	.
6745	8121	1	In	in	IN
6745	8121	2	cold	cold	JJ
6745	8121	3	weather	weather	NN
6745	8121	4	some	some	DT
6745	8121	5	kitchens	kitchen	NNS
6745	8121	6	grow	grow	VBP
6745	8121	7	cold	cold	JJ
6745	8121	8	very	very	RB
6745	8121	9	quickly	quickly	RB
6745	8121	10	after	after	IN
6745	8121	11	the	the	DT
6745	8121	12	fire	fire	NN
6745	8121	13	is	be	VBZ
6745	8121	14	out	out	RB
6745	8121	15	.	.	.
6745	8122	1	In	in	IN
6745	8122	2	this	this	DT
6745	8122	3	case	case	NN
6745	8122	4	the	the	DT
6745	8122	5	bread	bread	NN
6745	8122	6	should	should	MD
6745	8122	7	be	be	VB
6745	8122	8	made	make	VBN
6745	8122	9	earlier	early	RBR
6745	8122	10	in	in	IN
6745	8122	11	the	the	DT
6745	8122	12	evening	evening	NN
6745	8122	13	,	,	,
6745	8122	14	and	and	CC
6745	8122	15	set	set	VBD
6745	8122	16	in	in	IN
6745	8122	17	a	a	DT
6745	8122	18	warmer	warm	JJR
6745	8122	19	place	place	NN
6745	8122	20	(	(	-LRB-
6745	8122	21	about	about	RB
6745	8122	22	eighty	eighty	CD
6745	8122	23	or	or	CC
6745	8122	24	ninety	ninety	CD
6745	8122	25	degrees	degree	NNS
6745	8122	26	)	)	-RRB-
6745	8122	27	;	;	:
6745	8122	28	because	because	IN
6745	8122	29	if	if	IN
6745	8122	30	it	-PRON-	PRP
6745	8122	31	begins	begin	VBZ
6745	8122	32	to	to	TO
6745	8122	33	rise	rise	VB
6745	8122	34	within	within	IN
6745	8122	35	the	the	DT
6745	8122	36	first	first	JJ
6745	8122	37	two	two	CD
6745	8122	38	hours	hour	NNS
6745	8122	39	,	,	,
6745	8122	40	it	-PRON-	PRP
6745	8122	41	will	will	MD
6745	8122	42	continue	continue	VB
6745	8122	43	to	to	TO
6745	8122	44	rise	rise	VB
6745	8122	45	,	,	,
6745	8122	46	unless	unless	IN
6745	8122	47	the	the	DT
6745	8122	48	temperature	temperature	NN
6745	8122	49	falls	fall	VBZ
6745	8122	50	to	to	IN
6745	8122	51	the	the	DT
6745	8122	52	freezing	freezing	NN
6745	8122	53	point	point	NN
6745	8122	54	.	.	.
6745	8123	1	The	the	DT
6745	8123	2	reason	reason	NN
6745	8123	3	for	for	IN
6745	8123	4	letting	let	VBG
6745	8123	5	the	the	DT
6745	8123	6	rolls	roll	NNS
6745	8123	7	rise	rise	VB
6745	8123	8	longer	long	RBR
6745	8123	9	than	than	IN
6745	8123	10	the	the	DT
6745	8123	11	loaves	loaf	NNS
6745	8123	12	is	be	VBZ
6745	8123	13	that	that	IN
6745	8123	14	the	the	DT
6745	8123	15	former	former	JJ
6745	8123	16	,	,	,
6745	8123	17	being	be	VBG
6745	8123	18	smaller	small	JJR
6745	8123	19	,	,	,
6745	8123	20	are	be	VBP
6745	8123	21	penetrated	penetrate	VBN
6745	8123	22	by	by	IN
6745	8123	23	heat	heat	NN
6745	8123	24	much	much	RB
6745	8123	25	more	more	RBR
6745	8123	26	quickly	quickly	RB
6745	8123	27	than	than	IN
6745	8123	28	the	the	DT
6745	8123	29	loaves	loaf	NNS
6745	8123	30	are	be	VBP
6745	8123	31	,	,	,
6745	8123	32	and	and	CC
6745	8123	33	,	,	,
6745	8123	34	of	of	IN
6745	8123	35	course	course	NN
6745	8123	36	,	,	,
6745	8123	37	fermentation	fermentation	NN
6745	8123	38	is	be	VBZ
6745	8123	39	stopped	stop	VBN
6745	8123	40	sooner	soon	RBR
6745	8123	41	;	;	:
6745	8123	42	therefore	therefore	RB
6745	8123	43	,	,	,
6745	8123	44	the	the	DT
6745	8123	45	rolls	roll	NNS
6745	8123	46	do	do	VBP
6745	8123	47	not	not	RB
6745	8123	48	rise	rise	VB
6745	8123	49	as	as	RB
6745	8123	50	much	much	JJ
6745	8123	51	in	in	IN
6745	8123	52	the	the	DT
6745	8123	53	oven	oven	NN
6745	8123	54	as	as	IN
6745	8123	55	the	the	DT
6745	8123	56	loaves	loaf	NNS
6745	8123	57	.	.	.
6745	8124	1	Rolls	roll	NNS
6745	8124	2	should	should	MD
6745	8124	3	be	be	VB
6745	8124	4	made	make	VBN
6745	8124	5	into	into	IN
6745	8124	6	smooth	smooth	JJ
6745	8124	7	little	little	JJ
6745	8124	8	balls	ball	NNS
6745	8124	9	,	,	,
6745	8124	10	and	and	CC
6745	8124	11	should	should	MD
6745	8124	12	be	be	VB
6745	8124	13	placed	place	VBN
6745	8124	14	in	in	IN
6745	8124	15	even	even	RB
6745	8124	16	rows	row	NNS
6745	8124	17	in	in	IN
6745	8124	18	a	a	DT
6745	8124	19	shallow	shallow	JJ
6745	8124	20	pan	pan	NN
6745	8124	21	.	.	.
6745	8125	1	Breakfast	breakfast	NN
6745	8125	2	rolls	roll	NNS
6745	8125	3	,	,	,
6745	8125	4	are	be	VBP
6745	8125	5	first	first	RB
6745	8125	6	made	make	VBN
6745	8125	7	into	into	IN
6745	8125	8	little	little	JJ
6745	8125	9	balls	ball	NNS
6745	8125	10	and	and	CC
6745	8125	11	then	then	RB
6745	8125	12	rolled	roll	VBD
6745	8125	13	between	between	IN
6745	8125	14	the	the	DT
6745	8125	15	hands	hand	NNS
6745	8125	16	until	until	IN
6745	8125	17	three	three	CD
6745	8125	18	inches	inch	NNS
6745	8125	19	long	long	JJ
6745	8125	20	.	.	.
6745	8126	1	They	-PRON-	PRP
6745	8126	2	are	be	VBP
6745	8126	3	placed	place	VBN
6745	8126	4	close	close	RB
6745	8126	5	together	together	RB
6745	8126	6	in	in	IN
6745	8126	7	even	even	JJ
6745	8126	8	rows	row	NNS
6745	8126	9	in	in	IN
6745	8126	10	the	the	DT
6745	8126	11	pan	pan	NN
6745	8126	12	.	.	.
6745	8127	1	Dinner	Dinner	NNP
6745	8127	2	and	and	CC
6745	8127	3	French	french	JJ
6745	8127	4	rolls	roll	NNS
6745	8127	5	,	,	,
6745	8127	6	after	after	IN
6745	8127	7	being	be	VBG
6745	8127	8	made	make	VBN
6745	8127	9	into	into	IN
6745	8127	10	little	little	JJ
6745	8127	11	balls	ball	NNS
6745	8127	12	,	,	,
6745	8127	13	are	be	VBP
6745	8127	14	put	put	VBN
6745	8127	15	on	on	RP
6745	8127	16	a	a	DT
6745	8127	17	well	well	RB
6745	8127	18	-	-	HYPH
6745	8127	19	floured	flour	VBN
6745	8127	20	board	board	NN
6745	8127	21	,	,	,
6745	8127	22	and	and	CC
6745	8127	23	a	a	DT
6745	8127	24	little	little	JJ
6745	8127	25	,	,	,
6745	8127	26	well	well	RB
6745	8127	27	-	-	HYPH
6745	8127	28	floured	flour	VBN
6745	8127	29	rolling	rolling	NN
6745	8127	30	-	-	HYPH
6745	8127	31	pin	pin	NN
6745	8127	32	,	,	,
6745	8127	33	two	two	CD
6745	8127	34	and	and	CC
6745	8127	35	a	a	DT
6745	8127	36	half	half	NN
6745	8127	37	inches	inch	NNS
6745	8127	38	in	in	IN
6745	8127	39	diameter	diameter	NN
6745	8127	40	,	,	,
6745	8127	41	is	be	VBZ
6745	8127	42	pressed	press	VBN
6745	8127	43	nearly	nearly	RB
6745	8127	44	through	through	IN
6745	8127	45	their	-PRON-	PRP$
6745	8127	46	centre	centre	NN
6745	8127	47	.	.	.
6745	8128	1	The	the	DT
6745	8128	2	rolls	roll	NNS
6745	8128	3	are	be	VBP
6745	8128	4	to	to	TO
6745	8128	5	be	be	VB
6745	8128	6	so	so	RB
6745	8128	7	placed	place	VBN
6745	8128	8	in	in	IN
6745	8128	9	pans	pan	NNS
6745	8128	10	as	as	IN
6745	8128	11	not	not	RB
6745	8128	12	to	to	TO
6745	8128	13	touch	touch	VB
6745	8128	14	each	each	DT
6745	8128	15	other	other	JJ
6745	8128	16	.	.	.
6745	8129	1	Being	be	VBG
6745	8129	2	so	so	RB
6745	8129	3	small	small	JJ
6745	8129	4	,	,	,
6745	8129	5	and	and	CC
6745	8129	6	baking	baking	NN
6745	8129	7	so	so	RB
6745	8129	8	quickly	quickly	RB
6745	8129	9	,	,	,
6745	8129	10	they	-PRON-	PRP
6745	8129	11	have	have	VBP
6745	8129	12	a	a	DT
6745	8129	13	sweet	sweet	JJ
6745	8129	14	taste	taste	NN
6745	8129	15	of	of	IN
6745	8129	16	the	the	DT
6745	8129	17	wheat	wheat	NN
6745	8129	18	.	.	.
6745	8130	1	The	the	DT
6745	8130	2	best	well	RBS
6745	8130	3	-	-	HYPH
6745	8130	4	sized	sized	JJ
6745	8130	5	pan	pan	NN
6745	8130	6	for	for	IN
6745	8130	7	loaves	loaf	NNS
6745	8130	8	is	be	VBZ
6745	8130	9	made	make	VBN
6745	8130	10	of	of	IN
6745	8130	11	block	block	NN
6745	8130	12	tin	tin	NN
6745	8130	13	;	;	:
6745	8130	14	is	be	VBZ
6745	8130	15	eight	eight	CD
6745	8130	16	and	and	CC
6745	8130	17	a	a	DT
6745	8130	18	half	half	NN
6745	8130	19	inches	inch	NNS
6745	8130	20	long	long	JJ
6745	8130	21	,	,	,
6745	8130	22	four	four	CD
6745	8130	23	and	and	CC
6745	8130	24	a	a	DT
6745	8130	25	half	half	NN
6745	8130	26	wide	wide	JJ
6745	8130	27	,	,	,
6745	8130	28	and	and	CC
6745	8130	29	three	three	CD
6745	8130	30	deep	deep	JJ
6745	8130	31	.	.	.
6745	8131	1	Those	those	DT
6745	8131	2	for	for	IN
6745	8131	3	wheat	wheat	NN
6745	8131	4	bread	bread	NN
6745	8131	5	should	should	MD
6745	8131	6	be	be	VB
6745	8131	7	greased	grease	VBN
6745	8131	8	very	very	RB
6745	8131	9	slightly	slightly	RB
6745	8131	10	with	with	IN
6745	8131	11	either	either	DT
6745	8131	12	butter	butter	NN
6745	8131	13	or	or	CC
6745	8131	14	lard	lard	NN
6745	8131	15	.	.	.
6745	8132	1	For	for	IN
6745	8132	2	rye	rye	NN
6745	8132	3	,	,	,
6745	8132	4	Indian	indian	JJ
6745	8132	5	,	,	,
6745	8132	6	or	or	CC
6745	8132	7	Graham	Graham	NNP
6745	8132	8	,	,	,
6745	8132	9	they	-PRON-	PRP
6745	8132	10	must	must	MD
6745	8132	11	be	be	VB
6745	8132	12	greased	grease	VBN
6745	8132	13	thoroughly	thoroughly	RB
6745	8132	14	,	,	,
6745	8132	15	as	as	IN
6745	8132	16	the	the	DT
6745	8132	17	dough	dough	NN
6745	8132	18	clings	cling	VBZ
6745	8132	19	more	more	JJR
6745	8132	20	to	to	IN
6745	8132	21	the	the	DT
6745	8132	22	tins	tin	NNS
6745	8132	23	.	.	.
6745	8133	1	There	there	EX
6745	8133	2	are	be	VBP
6745	8133	3	many	many	JJ
6745	8133	4	kinds	kind	NNS
6745	8133	5	of	of	IN
6745	8133	6	bread	bread	NN
6745	8133	7	that	that	WDT
6745	8133	8	can	can	MD
6745	8133	9	be	be	VB
6745	8133	10	made	make	VBN
6745	8133	11	readily	readily	RB
6745	8133	12	and	and	CC
6745	8133	13	safely	safely	RB
6745	8133	14	after	after	IN
6745	8133	15	once	once	RB
6745	8133	16	learning	learn	VBG
6745	8133	17	to	to	TO
6745	8133	18	make	make	VB
6745	8133	19	good	good	JJ
6745	8133	20	common	common	JJ
6745	8133	21	bread	bread	NN
6745	8133	22	.	.	.
6745	8134	1	It	-PRON-	PRP
6745	8134	2	is	be	VBZ
6745	8134	3	difficult	difficult	JJ
6745	8134	4	to	to	TO
6745	8134	5	give	give	VB
6745	8134	6	exact	exact	JJ
6745	8134	7	rules	rule	NNS
6745	8134	8	for	for	IN
6745	8134	9	flour	flour	NN
6745	8134	10	,	,	,
6745	8134	11	as	as	IN
6745	8134	12	it	-PRON-	PRP
6745	8134	13	varies	vary	VBZ
6745	8134	14	,	,	,
6745	8134	15	some	some	DT
6745	8134	16	kinds	kind	NNS
6745	8134	17	requiring	require	VBG
6745	8134	18	much	much	RB
6745	8134	19	more	more	JJR
6745	8134	20	water	water	NN
6745	8134	21	than	than	IN
6745	8134	22	others	other	NNS
6745	8134	23	.	.	.
6745	8135	1	The	the	DT
6745	8135	2	"	"	``
6745	8135	3	new	new	JJ
6745	8135	4	process	process	NN
6745	8135	5	"	"	''
6745	8135	6	flour	flour	NN
6745	8135	7	has	have	VBZ
6745	8135	8	so	so	RB
6745	8135	9	much	much	RB
6745	8135	10	more	more	JJR
6745	8135	11	starch	starch	NN
6745	8135	12	,	,	,
6745	8135	13	and	and	CC
6745	8135	14	packs	pack	NNS
6745	8135	15	so	so	RB
6745	8135	16	much	much	RB
6745	8135	17	more	more	RBR
6745	8135	18	closely	closely	RB
6745	8135	19	than	than	IN
6745	8135	20	the	the	DT
6745	8135	21	"	"	``
6745	8135	22	old	old	JJ
6745	8135	23	process	process	NN
6745	8135	24	,	,	,
6745	8135	25	"	"	''
6745	8135	26	that	that	IN
6745	8135	27	one	one	CD
6745	8135	28	-	-	HYPH
6745	8135	29	eighth	eighth	JJ
6745	8135	30	less	less	JJR
6745	8135	31	is	be	VBZ
6745	8135	32	required	require	VBN
6745	8135	33	,	,	,
6745	8135	34	or	or	CC
6745	8135	35	one	one	CD
6745	8135	36	-	-	HYPH
6745	8135	37	eighth	eighth	NN
6745	8135	38	more	more	JJR
6745	8135	39	of	of	IN
6745	8135	40	liquid	liquid	NN
6745	8135	41	;	;	:
6745	8135	42	but	but	CC
6745	8135	43	if	if	IN
6745	8135	44	the	the	DT
6745	8135	45	flour	flour	NN
6745	8135	46	is	be	VBZ
6745	8135	47	weighed	weigh	VBN
6745	8135	48	,	,	,
6745	8135	49	the	the	DT
6745	8135	50	same	same	JJ
6745	8135	51	amount	amount	NN
6745	8135	52	of	of	IN
6745	8135	53	water	water	NN
6745	8135	54	is	be	VBZ
6745	8135	55	taken	take	VBN
6745	8135	56	for	for	IN
6745	8135	57	a	a	DT
6745	8135	58	pound	pound	NN
6745	8135	59	of	of	IN
6745	8135	60	flour	flour	NN
6745	8135	61	made	make	VBN
6745	8135	62	by	by	IN
6745	8135	63	either	either	DT
6745	8135	64	process	process	NN
6745	8135	65	.	.	.
6745	8136	1	The	the	DT
6745	8136	2	best	good	JJS
6745	8136	3	flour	flour	NN
6745	8136	4	is	be	VBZ
6745	8136	5	always	always	RB
6745	8136	6	the	the	DT
6745	8136	7	cheapest	cheap	JJS
6745	8136	8	for	for	IN
6745	8136	9	bread	bread	NN
6745	8136	10	.	.	.
6745	8137	1	As	as	IN
6745	8137	2	there	there	EX
6745	8137	3	is	be	VBZ
6745	8137	4	no	no	DT
6745	8137	5	one	one	CD
6745	8137	6	article	article	NN
6745	8137	7	of	of	IN
6745	8137	8	food	food	NN
6745	8137	9	of	of	IN
6745	8137	10	so	so	RB
6745	8137	11	great	great	JJ
6745	8137	12	importance	importance	NN
6745	8137	13	for	for	IN
6745	8137	14	the	the	DT
6745	8137	15	health	health	NN
6745	8137	16	and	and	CC
6745	8137	17	happiness	happiness	NN
6745	8137	18	of	of	IN
6745	8137	19	the	the	DT
6745	8137	20	family	family	NN
6745	8137	21	as	as	IN
6745	8137	22	bread	bread	NN
6745	8137	23	,	,	,
6745	8137	24	make	make	VB
6745	8137	25	it	-PRON-	PRP
6745	8137	26	as	as	RB
6745	8137	27	nearly	nearly	RB
6745	8137	28	perfect	perfect	JJ
6745	8137	29	as	as	IN
6745	8137	30	possible	possible	JJ
6745	8137	31	.	.	.
6745	8138	1	Yeast	yeast	NN
6745	8138	2	.	.	.
6745	8139	1	Put	put	VB
6745	8139	2	two	two	CD
6745	8139	3	quarts	quart	NNS
6745	8139	4	of	of	IN
6745	8139	5	water	water	NN
6745	8139	6	and	and	CC
6745	8139	7	two	two	CD
6745	8139	8	table	table	NN
6745	8139	9	-	-	HYPH
6745	8139	10	spoonfuls	spoonful	NNS
6745	8139	11	of	of	IN
6745	8139	12	hops	hop	NNS
6745	8139	13	on	on	IN
6745	8139	14	to	to	TO
6745	8139	15	boil	boil	VB
6745	8139	16	.	.	.
6745	8140	1	Pare	pare	VB
6745	8140	2	and	and	CC
6745	8140	3	grate	grate	VB
6745	8140	4	six	six	CD
6745	8140	5	large	large	JJ
6745	8140	6	potatoes	potato	NNS
6745	8140	7	.	.	.
6745	8141	1	When	when	WRB
6745	8141	2	the	the	DT
6745	8141	3	hops	hop	NNS
6745	8141	4	and	and	CC
6745	8141	5	water	water	NN
6745	8141	6	_	_	NNP
6745	8141	7	boil	boil	NNP
6745	8141	8	_	_	NNP
6745	8141	9	,	,	,
6745	8141	10	strain	strain	VB
6745	8141	11	the	the	DT
6745	8141	12	water	water	NN
6745	8141	13	on	on	IN
6745	8141	14	the	the	DT
6745	8141	15	grated	grate	VBN
6745	8141	16	potatoes	potato	NNS
6745	8141	17	,	,	,
6745	8141	18	and	and	CC
6745	8141	19	stir	stir	VB
6745	8141	20	well	well	RB
6745	8141	21	.	.	.
6745	8142	1	Place	place	NN
6745	8142	2	on	on	IN
6745	8142	3	the	the	DT
6745	8142	4	stove	stove	NN
6745	8142	5	and	and	CC
6745	8142	6	boil	boil	VB
6745	8142	7	up	up	RP
6745	8142	8	once	once	RB
6745	8142	9	.	.	.
6745	8143	1	Add	add	VB
6745	8143	2	half	half	PDT
6745	8143	3	a	a	DT
6745	8143	4	cupful	cupful	NN
6745	8143	5	of	of	IN
6745	8143	6	sugar	sugar	NN
6745	8143	7	and	and	CC
6745	8143	8	one	one	CD
6745	8143	9	-	-	HYPH
6745	8143	10	fourth	fourth	NN
6745	8143	11	of	of	IN
6745	8143	12	a	a	DT
6745	8143	13	cupful	cupful	NN
6745	8143	14	of	of	IN
6745	8143	15	salt	salt	NN
6745	8143	16	.	.	.
6745	8144	1	Let	let	VB
6745	8144	2	the	the	DT
6745	8144	3	mixture	mixture	NN
6745	8144	4	get	get	VB
6745	8144	5	blood	blood	NN
6745	8144	6	warm	warm	JJ
6745	8144	7	;	;	:
6745	8144	8	then	then	RB
6745	8144	9	add	add	VB
6745	8144	10	one	one	CD
6745	8144	11	cupful	cupful	NN
6745	8144	12	of	of	IN
6745	8144	13	yeast	yeast	NN
6745	8144	14	,	,	,
6745	8144	15	or	or	CC
6745	8144	16	one	one	CD
6745	8144	17	cake	cake	NN
6745	8144	18	of	of	IN
6745	8144	19	compressed	compress	VBN
6745	8144	20	yeast	yeast	NN
6745	8144	21	,	,	,
6745	8144	22	and	and	CC
6745	8144	23	let	let	VB
6745	8144	24	it	-PRON-	PRP
6745	8144	25	rise	rise	VB
6745	8144	26	in	in	IN
6745	8144	27	a	a	DT
6745	8144	28	warm	warm	JJ
6745	8144	29	place	place	NN
6745	8144	30	five	five	CD
6745	8144	31	or	or	CC
6745	8144	32	six	six	CD
6745	8144	33	hours	hour	NNS
6745	8144	34	.	.	.
6745	8145	1	When	when	WRB
6745	8145	2	well	well	RB
6745	8145	3	risen	rise	VBN
6745	8145	4	,	,	,
6745	8145	5	turn	turn	VB
6745	8145	6	into	into	IN
6745	8145	7	a	a	DT
6745	8145	8	stone	stone	NN
6745	8145	9	jug	jug	NN
6745	8145	10	.	.	.
6745	8146	1	Cork	cork	NN
6745	8146	2	this	this	DT
6745	8146	3	tightly	tightly	RB
6745	8146	4	,	,	,
6745	8146	5	and	and	CC
6745	8146	6	set	set	VBD
6745	8146	7	in	in	IN
6745	8146	8	a	a	DT
6745	8146	9	cool	cool	JJ
6745	8146	10	place	place	NN
6745	8146	11	.	.	.
6745	8147	1	As	as	IN
6745	8147	2	poor	poor	JJ
6745	8147	3	yeast	yeast	NN
6745	8147	4	is	be	VBZ
6745	8147	5	the	the	DT
6745	8147	6	chief	chief	JJ
6745	8147	7	cause	cause	NN
6745	8147	8	of	of	IN
6745	8147	9	poor	poor	JJ
6745	8147	10	bread	bread	NN
6745	8147	11	,	,	,
6745	8147	12	pains	pain	NNS
6745	8147	13	should	should	MD
6745	8147	14	be	be	VB
6745	8147	15	taken	take	VBN
6745	8147	16	to	to	TO
6745	8147	17	make	make	VB
6745	8147	18	yeast	yeast	NN
6745	8147	19	properly	properly	RB
6745	8147	20	and	and	CC
6745	8147	21	to	to	TO
6745	8147	22	keep	keep	VB
6745	8147	23	it	-PRON-	PRP
6745	8147	24	well	well	RB
6745	8147	25	.	.	.
6745	8148	1	It	-PRON-	PRP
6745	8148	2	must	must	MD
6745	8148	3	never	never	RB
6745	8148	4	be	be	VB
6745	8148	5	allowed	allow	VBN
6745	8148	6	to	to	TO
6745	8148	7	stand	stand	VB
6745	8148	8	in	in	IN
6745	8148	9	a	a	DT
6745	8148	10	warm	warm	JJ
6745	8148	11	room	room	NN
6745	8148	12	after	after	IN
6745	8148	13	it	-PRON-	PRP
6745	8148	14	has	have	VBZ
6745	8148	15	risen	rise	VBN
6745	8148	16	,	,	,
6745	8148	17	and	and	CC
6745	8148	18	the	the	DT
6745	8148	19	jug	jug	NN
6745	8148	20	in	in	IN
6745	8148	21	which	which	WDT
6745	8148	22	it	-PRON-	PRP
6745	8148	23	is	be	VBZ
6745	8148	24	kept	keep	VBN
6745	8148	25	should	should	MD
6745	8148	26	be	be	VB
6745	8148	27	carefully	carefully	RB
6745	8148	28	washed	wash	VBN
6745	8148	29	and	and	CC
6745	8148	30	_	_	NNP
6745	8148	31	scalded	scald	VBD
6745	8148	32	_	_	NNP
6745	8148	33	each	each	DT
6745	8148	34	time	time	NN
6745	8148	35	the	the	DT
6745	8148	36	yeast	yeast	NN
6745	8148	37	is	be	VBZ
6745	8148	38	renewed	renew	VBN
6745	8148	39	.	.	.
6745	8149	1	As	as	IN
6745	8149	2	much	much	JJ
6745	8149	3	care	care	NN
6745	8149	4	must	must	MD
6745	8149	5	be	be	VB
6745	8149	6	taken	take	VBN
6745	8149	7	with	with	IN
6745	8149	8	the	the	DT
6745	8149	9	stopper	stopper	NN
6745	8149	10	as	as	IN
6745	8149	11	with	with	IN
6745	8149	12	the	the	DT
6745	8149	13	jug	jug	NN
6745	8149	14	.	.	.
6745	8150	1	When	when	WRB
6745	8150	2	it	-PRON-	PRP
6745	8150	3	is	be	VBZ
6745	8150	4	convenient	convenient	JJ
6745	8150	5	to	to	TO
6745	8150	6	get	get	VB
6745	8150	7	fresh	fresh	JJ
6745	8150	8	cakes	cake	NNS
6745	8150	9	of	of	IN
6745	8150	10	Fleischmann	Fleischmann	NNP
6745	8150	11	's	's	POS
6745	8150	12	compressed	compressed	JJ
6745	8150	13	yeast	yeast	NN
6745	8150	14	,	,	,
6745	8150	15	it	-PRON-	PRP
6745	8150	16	will	will	MD
6745	8150	17	be	be	VB
6745	8150	18	much	much	RB
6745	8150	19	better	well	JJR
6745	8150	20	and	and	CC
6745	8150	21	cheaper	cheap	JJR
6745	8150	22	to	to	TO
6745	8150	23	use	use	VB
6745	8150	24	them	-PRON-	PRP
6745	8150	25	than	than	IN
6745	8150	26	to	to	TO
6745	8150	27	make	make	VB
6745	8150	28	your	-PRON-	PRP$
6745	8150	29	own	own	JJ
6745	8150	30	.	.	.
6745	8151	1	This	this	DT
6745	8151	2	yeast	yeast	NN
6745	8151	3	is	be	VBZ
6745	8151	4	wholly	wholly	RB
6745	8151	5	free	free	JJ
6745	8151	6	of	of	IN
6745	8151	7	any	any	DT
6745	8151	8	injurious	injurious	JJ
6745	8151	9	substance	substance	NN
6745	8151	10	,	,	,
6745	8151	11	and	and	CC
6745	8151	12	with	with	IN
6745	8151	13	it	-PRON-	PRP
6745	8151	14	good	good	JJ
6745	8151	15	bread	bread	NN
6745	8151	16	can	can	MD
6745	8151	17	always	always	RB
6745	8151	18	be	be	VB
6745	8151	19	made	make	VBN
6745	8151	20	,	,	,
6745	8151	21	provided	provide	VBN
6745	8151	22	the	the	DT
6745	8151	23	flour	flour	NN
6745	8151	24	is	be	VBZ
6745	8151	25	good	good	JJ
6745	8151	26	and	and	CC
6745	8151	27	the	the	DT
6745	8151	28	rules	rule	NNS
6745	8151	29	are	be	VBP
6745	8151	30	followed	follow	VBN
6745	8151	31	.	.	.
6745	8152	1	Yeast	Yeast	NNP
6745	8152	2	Bread	Bread	NNP
6745	8152	3	,	,	,
6745	8152	4	No	no	UH
6745	8152	5	.	.	.
6745	8153	1	1	1	LS
6745	8153	2	.	.	.
6745	8154	1	With	with	IN
6745	8154	2	these	these	DT
6745	8154	3	materials	material	NNS
6745	8154	4	two	two	CD
6745	8154	5	loaves	loaf	NNS
6745	8154	6	can	can	MD
6745	8154	7	be	be	VB
6745	8154	8	made	make	VBN
6745	8154	9	:	:	:
6745	8154	10	Two	two	CD
6745	8154	11	quarts	quart	NNS
6745	8154	12	of	of	IN
6745	8154	13	flour	flour	NN
6745	8154	14	,	,	,
6745	8154	15	half	half	PDT
6745	8154	16	a	a	DT
6745	8154	17	cupful	cupful	NN
6745	8154	18	of	of	IN
6745	8154	19	yeast	yeast	NN
6745	8154	20	,	,	,
6745	8154	21	nearly	nearly	RB
6745	8154	22	a	a	DT
6745	8154	23	pint	pint	NN
6745	8154	24	and	and	CC
6745	8154	25	a	a	DT
6745	8154	26	half	half	NN
6745	8154	27	of	of	IN
6745	8154	28	water	water	NN
6745	8154	29	,	,	,
6745	8154	30	half	half	PDT
6745	8154	31	a	a	DT
6745	8154	32	table-	table-	NN
6745	8154	33	spoonful	spoonful	JJ
6745	8154	34	each	each	DT
6745	8154	35	of	of	IN
6745	8154	36	lard	lard	NN
6745	8154	37	,	,	,
6745	8154	38	sugar	sugar	NN
6745	8154	39	,	,	,
6745	8154	40	and	and	CC
6745	8154	41	salt	salt	NN
6745	8154	42	.	.	.
6745	8155	1	Sift	sift	VB
6745	8155	2	the	the	DT
6745	8155	3	flour	flour	NN
6745	8155	4	into	into	IN
6745	8155	5	a	a	DT
6745	8155	6	bread-	bread-	JJ
6745	8155	7	pan	pan	NN
6745	8155	8	,	,	,
6745	8155	9	and	and	CC
6745	8155	10	,	,	,
6745	8155	11	after	after	IN
6745	8155	12	taking	take	VBG
6745	8155	13	out	out	RP
6745	8155	14	a	a	DT
6745	8155	15	cupful	cupful	NN
6745	8155	16	for	for	IN
6745	8155	17	use	use	NN
6745	8155	18	in	in	IN
6745	8155	19	kneading	kneading	NN
6745	8155	20	,	,	,
6745	8155	21	add	add	VB
6745	8155	22	the	the	DT
6745	8155	23	salt	salt	NN
6745	8155	24	,	,	,
6745	8155	25	sugar	sugar	NN
6745	8155	26	,	,	,
6745	8155	27	yeast	yeast	NN
6745	8155	28	,	,	,
6745	8155	29	and	and	CC
6745	8155	30	the	the	DT
6745	8155	31	water	water	NN
6745	8155	32	,	,	,
6745	8155	33	which	which	WDT
6745	8155	34	must	must	MD
6745	8155	35	be	be	VB
6745	8155	36	about	about	IN
6745	8155	37	blood	blood	NN
6745	8155	38	warm	warm	JJ
6745	8155	39	(	(	-LRB-
6745	8155	40	or	or	CC
6745	8155	41	,	,	,
6745	8155	42	say	say	VB
6745	8155	43	one	one	CD
6745	8155	44	hundred	hundred	CD
6745	8155	45	degrees	degree	NNS
6745	8155	46	,	,	,
6745	8155	47	if	if	IN
6745	8155	48	in	in	IN
6745	8155	49	cold	cold	JJ
6745	8155	50	weather	weather	NN
6745	8155	51	,	,	,
6745	8155	52	and	and	CC
6745	8155	53	about	about	RB
6745	8155	54	eighty	eighty	CD
6745	8155	55	in	in	IN
6745	8155	56	the	the	DT
6745	8155	57	hot	hot	JJ
6745	8155	58	season	season	NN
6745	8155	59	)	)	-RRB-
6745	8155	60	.	.	.
6745	8156	1	Beat	beat	VB
6745	8156	2	well	well	RB
6745	8156	3	with	with	IN
6745	8156	4	a	a	DT
6745	8156	5	strong	strong	JJ
6745	8156	6	spoon	spoon	NN
6745	8156	7	.	.	.
6745	8157	1	When	when	WRB
6745	8157	2	well	well	RB
6745	8157	3	mixed	mixed	JJ
6745	8157	4	,	,	,
6745	8157	5	sprinkle	sprinkle	VB
6745	8157	6	a	a	DT
6745	8157	7	little	little	JJ
6745	8157	8	flour	flour	NN
6745	8157	9	on	on	IN
6745	8157	10	the	the	DT
6745	8157	11	board	board	NN
6745	8157	12	,	,	,
6745	8157	13	turn	turn	VB
6745	8157	14	out	out	RP
6745	8157	15	the	the	DT
6745	8157	16	dough	dough	NN
6745	8157	17	on	on	IN
6745	8157	18	this	this	DT
6745	8157	19	,	,	,
6745	8157	20	and	and	CC
6745	8157	21	knead	knead	VB
6745	8157	22	from	from	IN
6745	8157	23	twenty	twenty	CD
6745	8157	24	to	to	IN
6745	8157	25	thirty	thirty	CD
6745	8157	26	minutes	minute	NNS
6745	8157	27	.	.	.
6745	8158	1	Put	put	VB
6745	8158	2	back	back	RB
6745	8158	3	in	in	IN
6745	8158	4	the	the	DT
6745	8158	5	pan	pan	NN
6745	8158	6	.	.	.
6745	8159	1	Hold	hold	VB
6745	8159	2	the	the	DT
6745	8159	3	lard	lard	NN
6745	8159	4	in	in	IN
6745	8159	5	the	the	DT
6745	8159	6	hand	hand	NN
6745	8159	7	long	long	RB
6745	8159	8	enough	enough	RB
6745	8159	9	to	to	TO
6745	8159	10	have	have	VB
6745	8159	11	it	-PRON-	PRP
6745	8159	12	very	very	RB
6745	8159	13	soft	soft	JJ
6745	8159	14	.	.	.
6745	8160	1	Rub	rub	VB
6745	8160	2	it	-PRON-	PRP
6745	8160	3	over	over	IN
6745	8160	4	the	the	DT
6745	8160	5	dough	dough	NN
6745	8160	6	.	.	.
6745	8161	1	Cover	cover	VB
6745	8161	2	closely	closely	RB
6745	8161	3	,	,	,
6745	8161	4	that	that	IN
6745	8161	5	neither	neither	CC
6745	8161	6	dust	dust	NN
6745	8161	7	nor	nor	CC
6745	8161	8	air	air	NN
6745	8161	9	can	can	MD
6745	8161	10	get	get	VB
6745	8161	11	in	in	RB
6745	8161	12	,	,	,
6745	8161	13	and	and	CC
6745	8161	14	set	set	VBN
6745	8161	15	in	in	IN
6745	8161	16	a	a	DT
6745	8161	17	warm	warm	JJ
6745	8161	18	place	place	NN
6745	8161	19	.	.	.
6745	8162	1	It	-PRON-	PRP
6745	8162	2	will	will	MD
6745	8162	3	rise	rise	VB
6745	8162	4	in	in	IN
6745	8162	5	eight	eight	CD
6745	8162	6	or	or	CC
6745	8162	7	nine	nine	CD
6745	8162	8	hours	hour	NNS
6745	8162	9	.	.	.
6745	8163	1	In	in	IN
6745	8163	2	the	the	DT
6745	8163	3	morning	morning	NN
6745	8163	4	shape	shape	NN
6745	8163	5	into	into	IN
6745	8163	6	loaves	loaf	NNS
6745	8163	7	or	or	CC
6745	8163	8	rolls	roll	NNS
6745	8163	9	.	.	.
6745	8164	1	If	if	IN
6745	8164	2	into	into	IN
6745	8164	3	loaves	loaf	NNS
6745	8164	4	,	,	,
6745	8164	5	let	let	VB
6745	8164	6	these	these	DT
6745	8164	7	rise	rise	VB
6745	8164	8	an	an	DT
6745	8164	9	hour	hour	NN
6745	8164	10	where	where	WRB
6745	8164	11	the	the	DT
6745	8164	12	temperature	temperature	NN
6745	8164	13	is	be	VBZ
6745	8164	14	between	between	IN
6745	8164	15	ninety	ninety	CD
6745	8164	16	and	and	CC
6745	8164	17	one	one	CD
6745	8164	18	hundred	hundred	CD
6745	8164	19	degrees	degree	NNS
6745	8164	20	;	;	:
6745	8164	21	if	if	IN
6745	8164	22	into	into	IN
6745	8164	23	rolls	roll	NNS
6745	8164	24	,	,	,
6745	8164	25	let	let	VB
6745	8164	26	these	these	DT
6745	8164	27	rise	rise	VB
6745	8164	28	an	an	DT
6745	8164	29	hour	hour	NN
6745	8164	30	and	and	CC
6745	8164	31	a	a	DT
6745	8164	32	half	half	NN
6745	8164	33	.	.	.
6745	8165	1	Bake	bake	VB
6745	8165	2	in	in	RP
6745	8165	3	an	an	DT
6745	8165	4	oven	oven	NN
6745	8165	5	that	that	WDT
6745	8165	6	will	will	MD
6745	8165	7	brown	brown	VB
6745	8165	8	a	a	DT
6745	8165	9	teaspoonful	teaspoonful	NN
6745	8165	10	of	of	IN
6745	8165	11	flour	flour	NN
6745	8165	12	in	in	IN
6745	8165	13	five	five	CD
6745	8165	14	minutes	minute	NNS
6745	8165	15	.	.	.
6745	8166	1	(	(	-LRB-
6745	8166	2	The	the	DT
6745	8166	3	flour	flour	NN
6745	8166	4	used	use	VBN
6745	8166	5	for	for	IN
6745	8166	6	this	this	DT
6745	8166	7	test	test	NN
6745	8166	8	should	should	MD
6745	8166	9	be	be	VB
6745	8166	10	put	put	VBN
6745	8166	11	on	on	IN
6745	8166	12	a	a	DT
6745	8166	13	bit	bit	NN
6745	8166	14	of	of	IN
6745	8166	15	crockery	crockery	JJ
6745	8166	16	,	,	,
6745	8166	17	as	as	IN
6745	8166	18	it	-PRON-	PRP
6745	8166	19	will	will	MD
6745	8166	20	have	have	VB
6745	8166	21	a	a	DT
6745	8166	22	more	more	RBR
6745	8166	23	even	even	JJ
6745	8166	24	heat	heat	NN
6745	8166	25	.	.	.
6745	8166	26	)	)	-RRB-
6745	8167	1	The	the	DT
6745	8167	2	loaves	loaf	NNS
6745	8167	3	will	will	MD
6745	8167	4	need	need	VB
6745	8167	5	from	from	IN
6745	8167	6	forty	forty	CD
6745	8167	7	-	-	HYPH
6745	8167	8	five	five	CD
6745	8167	9	to	to	TO
6745	8167	10	sixty	sixty	CD
6745	8167	11	minutes	minute	NNS
6745	8167	12	to	to	TO
6745	8167	13	bake	bake	VB
6745	8167	14	,	,	,
6745	8167	15	but	but	CC
6745	8167	16	the	the	DT
6745	8167	17	rolls	roll	NNS
6745	8167	18	will	will	MD
6745	8167	19	be	be	VB
6745	8167	20	done	do	VBN
6745	8167	21	in	in	IN
6745	8167	22	half	half	PDT
6745	8167	23	an	an	DT
6745	8167	24	hour	hour	NN
6745	8167	25	if	if	IN
6745	8167	26	placed	place	VBN
6745	8167	27	close	close	RB
6745	8167	28	together	together	RB
6745	8167	29	in	in	IN
6745	8167	30	the	the	DT
6745	8167	31	pan	pan	NN
6745	8167	32	;	;	:
6745	8167	33	and	and	CC
6745	8167	34	if	if	IN
6745	8167	35	French	french	JJ
6745	8167	36	rolls	roll	NNS
6745	8167	37	are	be	VBP
6745	8167	38	made	make	VBN
6745	8167	39	,	,	,
6745	8167	40	they	-PRON-	PRP
6745	8167	41	will	will	MD
6745	8167	42	bake	bake	VB
6745	8167	43	in	in	IN
6745	8167	44	fifteen	fifteen	CD
6745	8167	45	minutes	minute	NNS
6745	8167	46	.	.	.
6745	8168	1	As	as	RB
6745	8168	2	soon	soon	RB
6745	8168	3	as	as	IN
6745	8168	4	baked	bake	VBN
6745	8168	5	,	,	,
6745	8168	6	the	the	DT
6745	8168	7	bread	bread	NN
6745	8168	8	should	should	MD
6745	8168	9	be	be	VB
6745	8168	10	taken	take	VBN
6745	8168	11	out	out	IN
6745	8168	12	of	of	IN
6745	8168	13	the	the	DT
6745	8168	14	pans	pan	NNS
6745	8168	15	and	and	CC
6745	8168	16	placed	place	VBN
6745	8168	17	on	on	IN
6745	8168	18	a	a	DT
6745	8168	19	table	table	NN
6745	8168	20	where	where	WRB
6745	8168	21	it	-PRON-	PRP
6745	8168	22	can	can	MD
6745	8168	23	rest	rest	VB
6745	8168	24	against	against	IN
6745	8168	25	something	something	NN
6745	8168	26	until	until	IN
6745	8168	27	cool	cool	JJ
6745	8168	28	.	.	.
6745	8169	1	It	-PRON-	PRP
6745	8169	2	should	should	MD
6745	8169	3	then	then	RB
6745	8169	4	be	be	VB
6745	8169	5	put	put	VBN
6745	8169	6	in	in	IN
6745	8169	7	a	a	DT
6745	8169	8	stone	stone	NN
6745	8169	9	pot	pot	NN
6745	8169	10	or	or	CC
6745	8169	11	tin	tin	NN
6745	8169	12	box	box	NN
6745	8169	13	,	,	,
6745	8169	14	which	which	WDT
6745	8169	15	has	have	VBZ
6745	8169	16	been	be	VBN
6745	8169	17	thoroughly	thoroughly	RB
6745	8169	18	washed	wash	VBN
6745	8169	19	,	,	,
6745	8169	20	scalded	scald	VBD
6745	8169	21	and	and	CC
6745	8169	22	dried	dry	VBN
6745	8169	23	,	,	,
6745	8169	24	and	and	CC
6745	8169	25	be	be	VB
6745	8169	26	set	set	VBN
6745	8169	27	away	away	RP
6745	8169	28	in	in	IN
6745	8169	29	a	a	DT
6745	8169	30	cool	cool	JJ
6745	8169	31	,	,	,
6745	8169	32	dry	dry	JJ
6745	8169	33	place	place	NN
6745	8169	34	.	.	.
6745	8170	1	Yeast	Yeast	NNP
6745	8170	2	Bread	Bread	NNP
6745	8170	3	,	,	,
6745	8170	4	No	no	UH
6745	8170	5	.	.	.
6745	8171	1	2	2	LS
6745	8171	2	.	.	.
6745	8172	1	One	one	CD
6745	8172	2	cupful	cupful	NN
6745	8172	3	of	of	IN
6745	8172	4	Indian	indian	JJ
6745	8172	5	meal	meal	NN
6745	8172	6	,	,	,
6745	8172	7	two	two	CD
6745	8172	8	quarts	quart	NNS
6745	8172	9	of	of	IN
6745	8172	10	flour	flour	NN
6745	8172	11	,	,	,
6745	8172	12	one	one	CD
6745	8172	13	pint	pint	NN
6745	8172	14	and	and	CC
6745	8172	15	a	a	DT
6745	8172	16	half	half	NN
6745	8172	17	of	of	IN
6745	8172	18	boiling	boiling	NN
6745	8172	19	water	water	NN
6745	8172	20	,	,	,
6745	8172	21	one	one	CD
6745	8172	22	table	table	NN
6745	8172	23	-	-	HYPH
6745	8172	24	spoonful	spoonful	JJ
6745	8172	25	of	of	IN
6745	8172	26	sugar	sugar	NN
6745	8172	27	,	,	,
6745	8172	28	one	one	CD
6745	8172	29	teaspoonful	teaspoonful	NN
6745	8172	30	of	of	IN
6745	8172	31	salt	salt	NN
6745	8172	32	,	,	,
6745	8172	33	half	half	PDT
6745	8172	34	a	a	DT
6745	8172	35	cake	cake	NN
6745	8172	36	of	of	IN
6745	8172	37	compressed	compress	VBN
6745	8172	38	yeast	yeast	NN
6745	8172	39	.	.	.
6745	8173	1	Pour	pour	VB
6745	8173	2	the	the	DT
6745	8173	3	boiling	boiling	NN
6745	8173	4	water	water	NN
6745	8173	5	on	on	IN
6745	8173	6	the	the	DT
6745	8173	7	Indian	indian	JJ
6745	8173	8	meal	meal	NN
6745	8173	9	.	.	.
6745	8174	1	Stir	stir	VB
6745	8174	2	well	well	RB
6745	8174	3	,	,	,
6745	8174	4	and	and	CC
6745	8174	5	set	set	VBD
6745	8174	6	away	away	RB
6745	8174	7	to	to	IN
6745	8174	8	cool	cool	JJ
6745	8174	9	.	.	.
6745	8175	1	When	when	WRB
6745	8175	2	blood	blood	NN
6745	8175	3	warm	warm	JJ
6745	8175	4	,	,	,
6745	8175	5	add	add	VB
6745	8175	6	the	the	DT
6745	8175	7	yeast	yeast	NN
6745	8175	8	,	,	,
6745	8175	9	salt	salt	NN
6745	8175	10	and	and	CC
6745	8175	11	sugar	sugar	NN
6745	8175	12	to	to	IN
6745	8175	13	it	-PRON-	PRP
6745	8175	14	.	.	.
6745	8176	1	Stir	stir	VB
6745	8176	2	this	this	DT
6745	8176	3	mixture	mixture	NN
6745	8176	4	into	into	IN
6745	8176	5	the	the	DT
6745	8176	6	flour	flour	NN
6745	8176	7	,	,	,
6745	8176	8	and	and	CC
6745	8176	9	proceed	proceed	VB
6745	8176	10	as	as	IN
6745	8176	11	for	for	IN
6745	8176	12	yeast	yeast	NN
6745	8176	13	bread	bread	NN
6745	8176	14	,	,	,
6745	8176	15	No	no	UH
6745	8176	16	.	.	.
6745	8177	1	I.	I.	NNP
6745	8178	1	Bread	bread	NN
6745	8178	2	Made	make	VBN
6745	8178	3	with	with	IN
6745	8178	4	Dried	dry	VBN
6745	8178	5	Yeast	Yeast	NNP
6745	8178	6	.	.	.
6745	8179	1	Two	two	CD
6745	8179	2	quarts	quart	NNS
6745	8179	3	of	of	IN
6745	8179	4	flour	flour	NN
6745	8179	5	,	,	,
6745	8179	6	one	one	CD
6745	8179	7	yeast	yeast	NN
6745	8179	8	-	-	HYPH
6745	8179	9	cake	cake	NN
6745	8179	10	,	,	,
6745	8179	11	one	one	CD
6745	8179	12	generous	generous	JJ
6745	8179	13	pint	pint	NN
6745	8179	14	of	of	IN
6745	8179	15	water	water	NN
6745	8179	16	,	,	,
6745	8179	17	blood	blood	NN
6745	8179	18	warm	warm	JJ
6745	8179	19	;	;	:
6745	8179	20	one	one	CD
6745	8179	21	table	table	NN
6745	8179	22	-	-	HYPH
6745	8179	23	spoonful	spoonful	JJ
6745	8179	24	of	of	IN
6745	8179	25	sugar	sugar	NN
6745	8179	26	,	,	,
6745	8179	27	one	one	CD
6745	8179	28	of	of	IN
6745	8179	29	butter	butter	NN
6745	8179	30	,	,	,
6745	8179	31	one	one	CD
6745	8179	32	teaspoonful	teaspoonful	NN
6745	8179	33	of	of	IN
6745	8179	34	salt	salt	NN
6745	8179	35	.	.	.
6745	8180	1	Dissolve	dissolve	VB
6745	8180	2	the	the	DT
6745	8180	3	yeast	yeast	NN
6745	8180	4	in	in	IN
6745	8180	5	the	the	DT
6745	8180	6	water	water	NN
6745	8180	7	,	,	,
6745	8180	8	and	and	CC
6745	8180	9	stir	stir	VB
6745	8180	10	gradually	gradually	RB
6745	8180	11	into	into	IN
6745	8180	12	one	one	CD
6745	8180	13	pint	pint	NN
6745	8180	14	of	of	IN
6745	8180	15	the	the	DT
6745	8180	16	flour	flour	NN
6745	8180	17	.	.	.
6745	8181	1	Set	Set	VBN
6745	8181	2	in	in	IN
6745	8181	3	a	a	DT
6745	8181	4	warm	warm	JJ
6745	8181	5	place	place	NN
6745	8181	6	for	for	IN
6745	8181	7	two	two	CD
6745	8181	8	hours	hour	NNS
6745	8181	9	.	.	.
6745	8182	1	It	-PRON-	PRP
6745	8182	2	will	will	MD
6745	8182	3	then	then	RB
6745	8182	4	be	be	VB
6745	8182	5	risen	rise	VBN
6745	8182	6	to	to	IN
6745	8182	7	a	a	DT
6745	8182	8	sponge	sponge	NN
6745	8182	9	.	.	.
6745	8183	1	Stir	stir	VB
6745	8183	2	it	-PRON-	PRP
6745	8183	3	into	into	IN
6745	8183	4	the	the	DT
6745	8183	5	remainder	remainder	NN
6745	8183	6	of	of	IN
6745	8183	7	the	the	DT
6745	8183	8	flour	flour	NN
6745	8183	9	.	.	.
6745	8184	1	Knead	knead	NN
6745	8184	2	well	well	RB
6745	8184	3	,	,	,
6745	8184	4	and	and	CC
6745	8184	5	put	put	VBD
6745	8184	6	in	in	RP
6745	8184	7	a	a	DT
6745	8184	8	warm	warm	JJ
6745	8184	9	place	place	NN
6745	8184	10	to	to	TO
6745	8184	11	rise	rise	VB
6745	8184	12	.	.	.
6745	8185	1	It	-PRON-	PRP
6745	8185	2	will	will	MD
6745	8185	3	rise	rise	VB
6745	8185	4	in	in	IN
6745	8185	5	about	about	RB
6745	8185	6	five	five	CD
6745	8185	7	hours	hour	NNS
6745	8185	8	if	if	IN
6745	8185	9	the	the	DT
6745	8185	10	heat	heat	NN
6745	8185	11	is	be	VBZ
6745	8185	12	about	about	RB
6745	8185	13	seventy	seventy	CD
6745	8185	14	-	-	HYPH
6745	8185	15	five	five	CD
6745	8185	16	or	or	CC
6745	8185	17	eighty	eighty	CD
6745	8185	18	degrees	degree	NNS
6745	8185	19	.	.	.
6745	8186	1	Or	or	CC
6745	8186	2	,	,	,
6745	8186	3	it	-PRON-	PRP
6745	8186	4	will	will	MD
6745	8186	5	rise	rise	VB
6745	8186	6	during	during	IN
6745	8186	7	the	the	DT
6745	8186	8	night	night	NN
6745	8186	9	in	in	IN
6745	8186	10	a	a	DT
6745	8186	11	heat	heat	NN
6745	8186	12	of	of	IN
6745	8186	13	sixty	sixty	CD
6745	8186	14	degrees	degree	NNS
6745	8186	15	.	.	.
6745	8187	1	In	in	IN
6745	8187	2	the	the	DT
6745	8187	3	morning	morning	NN
6745	8187	4	treat	treat	NN
6745	8187	5	like	like	IN
6745	8187	6	yeast	yeast	NN
6745	8187	7	bread	bread	NN
6745	8187	8	,	,	,
6745	8187	9	No	no	UH
6745	8187	10	.	.	.
6745	8188	1	I.	I.	NNP
6745	8189	1	Sticks	stick	NNS
6745	8189	2	.	.	.
6745	8190	1	Four	four	CD
6745	8190	2	cupfuls	cupful	NNS
6745	8190	3	of	of	IN
6745	8190	4	flour	flour	NN
6745	8190	5	,	,	,
6745	8190	6	one	one	CD
6745	8190	7	table	table	NN
6745	8190	8	-	-	HYPH
6745	8190	9	spoonful	spoonful	JJ
6745	8190	10	of	of	IN
6745	8190	11	sugar	sugar	NN
6745	8190	12	,	,	,
6745	8190	13	one	one	CD
6745	8190	14	-	-	HYPH
6745	8190	15	fourth	fourth	NN
6745	8190	16	of	of	IN
6745	8190	17	a	a	DT
6745	8190	18	cupful	cupful	NN
6745	8190	19	of	of	IN
6745	8190	20	butter	butter	NN
6745	8190	21	,	,	,
6745	8190	22	one	one	CD
6745	8190	23	cupful	cupful	NN
6745	8190	24	of	of	IN
6745	8190	25	boiled	boil	VBN
6745	8190	26	milk	milk	NN
6745	8190	27	,	,	,
6745	8190	28	the	the	DT
6745	8190	29	white	white	NN
6745	8190	30	of	of	IN
6745	8190	31	an	an	DT
6745	8190	32	egg	egg	NN
6745	8190	33	,	,	,
6745	8190	34	one-	one-	XX
6745	8190	35	fourth	fourth	JJ
6745	8190	36	of	of	IN
6745	8190	37	a	a	DT
6745	8190	38	cake	cake	NN
6745	8190	39	of	of	IN
6745	8190	40	compressed	compress	VBN
6745	8190	41	yeast	yeast	NN
6745	8190	42	,	,	,
6745	8190	43	one	one	CD
6745	8190	44	scant	scant	JJ
6745	8190	45	teaspoonful	teaspoonful	NN
6745	8190	46	of	of	IN
6745	8190	47	salt	salt	NN
6745	8190	48	.	.	.
6745	8191	1	Dissolve	dissolve	VB
6745	8191	2	the	the	DT
6745	8191	3	butter	butter	NN
6745	8191	4	in	in	IN
6745	8191	5	the	the	DT
6745	8191	6	milk	milk	NN
6745	8191	7	,	,	,
6745	8191	8	which	which	WDT
6745	8191	9	have	have	VBP
6745	8191	10	blood	blood	NN
6745	8191	11	warm	warm	JJ
6745	8191	12	.	.	.
6745	8192	1	Beat	beat	VB
6745	8192	2	the	the	DT
6745	8192	3	white	white	NN
6745	8192	4	of	of	IN
6745	8192	5	the	the	DT
6745	8192	6	egg	egg	NN
6745	8192	7	to	to	IN
6745	8192	8	a	a	DT
6745	8192	9	stiff	stiff	JJ
6745	8192	10	froth	froth	NN
6745	8192	11	.	.	.
6745	8193	1	Dissolve	dissolve	VB
6745	8193	2	the	the	DT
6745	8193	3	yeast	yeast	NN
6745	8193	4	in	in	IN
6745	8193	5	three	three	CD
6745	8193	6	table-	table-	NN
6745	8193	7	spoonfuls	spoonful	NNS
6745	8193	8	of	of	IN
6745	8193	9	cold	cold	JJ
6745	8193	10	water	water	NN
6745	8193	11	.	.	.
6745	8194	1	Add	add	VB
6745	8194	2	all	all	PDT
6745	8194	3	the	the	DT
6745	8194	4	other	other	JJ
6745	8194	5	ingredients	ingredient	NNS
6745	8194	6	to	to	IN
6745	8194	7	the	the	DT
6745	8194	8	flour	flour	NN
6745	8194	9	,	,	,
6745	8194	10	and	and	CC
6745	8194	11	knead	knead	VB
6745	8194	12	well	well	RB
6745	8194	13	.	.	.
6745	8195	1	Let	let	VB
6745	8195	2	the	the	DT
6745	8195	3	dough	dough	NN
6745	8195	4	rise	rise	VB
6745	8195	5	over	over	IN
6745	8195	6	night	night	NN
6745	8195	7	,	,	,
6745	8195	8	and	and	CC
6745	8195	9	in	in	IN
6745	8195	10	the	the	DT
6745	8195	11	morning	morning	NN
6745	8195	12	make	make	VBP
6745	8195	13	into	into	IN
6745	8195	14	balls	ball	NNS
6745	8195	15	about	about	IN
6745	8195	16	the	the	DT
6745	8195	17	size	size	NN
6745	8195	18	of	of	IN
6745	8195	19	a	a	DT
6745	8195	20	large	large	JJ
6745	8195	21	English	english	JJ
6745	8195	22	walnut	walnut	NN
6745	8195	23	.	.	.
6745	8196	1	Roll	roll	VB
6745	8196	2	each	each	DT
6745	8196	3	of	of	IN
6745	8196	4	these	these	DT
6745	8196	5	balls	ball	NNS
6745	8196	6	into	into	IN
6745	8196	7	a	a	DT
6745	8196	8	stick	stick	NN
6745	8196	9	about	about	IN
6745	8196	10	a	a	DT
6745	8196	11	foot	foot	NN
6745	8196	12	long	long	RB
6745	8196	13	.	.	.
6745	8197	1	Use	use	VB
6745	8197	2	the	the	DT
6745	8197	3	moulding	moulding	NN
6745	8197	4	board	board	NN
6745	8197	5	.	.	.
6745	8198	1	Place	place	VB
6745	8198	2	the	the	DT
6745	8198	3	sticks	stick	NNS
6745	8198	4	about	about	IN
6745	8198	5	two	two	CD
6745	8198	6	inches	inch	NNS
6745	8198	7	apart	apart	RB
6745	8198	8	in	in	IN
6745	8198	9	long	long	JJ
6745	8198	10	pans	pan	NNS
6745	8198	11	.	.	.
6745	8199	1	Let	let	VB
6745	8199	2	them	-PRON-	PRP
6745	8199	3	rise	rise	VB
6745	8199	4	half	half	PDT
6745	8199	5	an	an	DT
6745	8199	6	hour	hour	NN
6745	8199	7	in	in	IN
6745	8199	8	a	a	DT
6745	8199	9	cool	cool	JJ
6745	8199	10	place	place	NN
6745	8199	11	,	,	,
6745	8199	12	and	and	CC
6745	8199	13	bake	bake	VB
6745	8199	14	twenty	twenty	CD
6745	8199	15	-	-	HYPH
6745	8199	16	five	five	CD
6745	8199	17	minutes	minute	NNS
6745	8199	18	in	in	IN
6745	8199	19	a	a	DT
6745	8199	20	very	very	RB
6745	8199	21	moderate	moderate	JJ
6745	8199	22	oven	oven	NN
6745	8199	23	.	.	.
6745	8200	1	Sticks	stick	NNS
6745	8200	2	should	should	MD
6745	8200	3	be	be	VB
6745	8200	4	quite	quite	RB
6745	8200	5	dry	dry	JJ
6745	8200	6	and	and	CC
6745	8200	7	crisp	crisp	JJ
6745	8200	8	.	.	.
6745	8201	1	They	-PRON-	PRP
6745	8201	2	can	can	MD
6745	8201	3	not	not	RB
6745	8201	4	be	be	VB
6745	8201	5	if	if	IN
6745	8201	6	baked	bake	VBN
6745	8201	7	rapidly	rapidly	RB
6745	8201	8	.	.	.
6745	8202	1	Graham	Graham	NNP
6745	8202	2	Bread	Bread	NNP
6745	8202	3	.	.	.
6745	8203	1	With	with	IN
6745	8203	2	this	this	DT
6745	8203	3	material	material	NN
6745	8203	4	two	two	CD
6745	8203	5	loaves	loaf	NNS
6745	8203	6	or	or	CC
6745	8203	7	two	two	CD
6745	8203	8	dozen	dozen	NN
6745	8203	9	muffins	muffin	NNS
6745	8203	10	can	can	MD
6745	8203	11	be	be	VB
6745	8203	12	made	make	VBN
6745	8203	13	:	:	:
6745	8203	14	One	one	CD
6745	8203	15	pint	pint	NN
6745	8203	16	of	of	IN
6745	8203	17	water	water	NN
6745	8203	18	or	or	CC
6745	8203	19	milk	milk	NN
6745	8203	20	,	,	,
6745	8203	21	one	one	CD
6745	8203	22	of	of	IN
6745	8203	23	flour	flour	NN
6745	8203	24	,	,	,
6745	8203	25	one	one	CD
6745	8203	26	_	_	NNP
6745	8203	27	large	large	JJ
6745	8203	28	_	_	NNP
6745	8203	29	pint	pint	NN
6745	8203	30	of	of	IN
6745	8203	31	Graham	Graham	NNP
6745	8203	32	,	,	,
6745	8203	33	half	half	PDT
6745	8203	34	a	a	DT
6745	8203	35	cupful	cupful	NN
6745	8203	36	of	of	IN
6745	8203	37	yeast	yeast	NN
6745	8203	38	,	,	,
6745	8203	39	half	half	PDT
6745	8203	40	a	a	DT
6745	8203	41	cupful	cupful	NN
6745	8203	42	of	of	IN
6745	8203	43	sugar	sugar	NN
6745	8203	44	,	,	,
6745	8203	45	one	one	CD
6745	8203	46	teaspoonful	teaspoonful	NN
6745	8203	47	of	of	IN
6745	8203	48	salt	salt	NN
6745	8203	49	.	.	.
6745	8204	1	Have	have	VBP
6745	8204	2	the	the	DT
6745	8204	3	milk	milk	NN
6745	8204	4	or	or	CC
6745	8204	5	water	water	NN
6745	8204	6	blood	blood	NN
6745	8204	7	warm	warm	JJ
6745	8204	8	,	,	,
6745	8204	9	and	and	CC
6745	8204	10	add	add	VB
6745	8204	11	the	the	DT
6745	8204	12	yeast	yeast	NN
6745	8204	13	.	.	.
6745	8205	1	Sift	sift	VB
6745	8205	2	the	the	DT
6745	8205	3	flour	flour	NN
6745	8205	4	into	into	IN
6745	8205	5	a	a	DT
6745	8205	6	deep	deep	JJ
6745	8205	7	dish	dish	NN
6745	8205	8	.	.	.
6745	8206	1	Add	add	VB
6745	8206	2	the	the	DT
6745	8206	3	milk	milk	NN
6745	8206	4	and	and	CC
6745	8206	5	yeast	yeast	NN
6745	8206	6	,	,	,
6745	8206	7	gradually	gradually	RB
6745	8206	8	,	,	,
6745	8206	9	and	and	CC
6745	8206	10	beat	beat	VBD
6745	8206	11	until	until	IN
6745	8206	12	wholly	wholly	RB
6745	8206	13	smooth	smooth	JJ
6745	8206	14	.	.	.
6745	8207	1	Set	Set	VBN
6745	8207	2	in	in	IN
6745	8207	3	a	a	DT
6745	8207	4	rather	rather	RB
6745	8207	5	cool	cool	JJ
6745	8207	6	place	place	NN
6745	8207	7	(	(	-LRB-
6745	8207	8	about	about	RB
6745	8207	9	sixty	sixty	CD
6745	8207	10	degrees	degree	NNS
6745	8207	11	)	)	-RRB-
6745	8207	12	to	to	TO
6745	8207	13	rise	rise	VB
6745	8207	14	over	over	IN
6745	8207	15	night	night	NN
6745	8207	16	.	.	.
6745	8208	1	In	in	IN
6745	8208	2	the	the	DT
6745	8208	3	morning	morning	NN
6745	8208	4	add	add	VB
6745	8208	5	the	the	DT
6745	8208	6	salt	salt	NN
6745	8208	7	and	and	CC
6745	8208	8	sugar	sugar	NN
6745	8208	9	and	and	CC
6745	8208	10	then	then	RB
6745	8208	11	the	the	DT
6745	8208	12	Graham	Graham	NNP
6745	8208	13	,	,	,
6745	8208	14	a	a	DT
6745	8208	15	little	little	JJ
6745	8208	16	at	at	IN
6745	8208	17	a	a	DT
6745	8208	18	time	time	NN
6745	8208	19	,	,	,
6745	8208	20	beating	beat	VBG
6745	8208	21	vigorously	vigorously	RB
6745	8208	22	all	all	PDT
6745	8208	23	the	the	DT
6745	8208	24	while	while	NN
6745	8208	25	.	.	.
6745	8209	1	When	when	WRB
6745	8209	2	thoroughly	thoroughly	RB
6745	8209	3	beaten	beat	VBN
6745	8209	4	,	,	,
6745	8209	5	turn	turn	VBP
6745	8209	6	into	into	IN
6745	8209	7	pans	pan	NNS
6745	8209	8	,	,	,
6745	8209	9	and	and	CC
6745	8209	10	let	let	VB
6745	8209	11	it	-PRON-	PRP
6745	8209	12	rise	rise	VB
6745	8209	13	an	an	DT
6745	8209	14	hour	hour	NN
6745	8209	15	in	in	IN
6745	8209	16	a	a	DT
6745	8209	17	temperature	temperature	NN
6745	8209	18	of	of	IN
6745	8209	19	from	from	IN
6745	8209	20	90	90	CD
6745	8209	21	°	°	NNS
6745	8209	22	to	to	IN
6745	8209	23	100	100	CD
6745	8209	24	°	°	NNS
6745	8209	25	.	.	.
6745	8210	1	Bake	bake	VB
6745	8210	2	an	an	DT
6745	8210	3	hour	hour	NN
6745	8210	4	.	.	.
6745	8211	1	Togus	Togus	NNP
6745	8211	2	Bread	Bread	NNP
6745	8211	3	.	.	.
6745	8212	1	Three	three	CD
6745	8212	2	cupfuls	cupful	NNS
6745	8212	3	of	of	IN
6745	8212	4	sweet	sweet	JJ
6745	8212	5	milk	milk	NN
6745	8212	6	and	and	CC
6745	8212	7	one	one	CD
6745	8212	8	of	of	IN
6745	8212	9	sour	sour	JJ
6745	8212	10	,	,	,
6745	8212	11	three	three	CD
6745	8212	12	cupfuls	cupful	NNS
6745	8212	13	of	of	IN
6745	8212	14	Indian	indian	JJ
6745	8212	15	meal	meal	NN
6745	8212	16	and	and	CC
6745	8212	17	one	one	CD
6745	8212	18	of	of	IN
6745	8212	19	flour	flour	NN
6745	8212	20	,	,	,
6745	8212	21	half	half	PDT
6745	8212	22	a	a	DT
6745	8212	23	cupful	cupful	NN
6745	8212	24	of	of	IN
6745	8212	25	molasses	molasse	NNS
6745	8212	26	,	,	,
6745	8212	27	one	one	CD
6745	8212	28	teaspoonful	teaspoonful	NN
6745	8212	29	of	of	IN
6745	8212	30	saleratus	saleratus	NNP
6745	8212	31	,	,	,
6745	8212	32	one	one	CD
6745	8212	33	of	of	IN
6745	8212	34	salt	salt	NN
6745	8212	35	.	.	.
6745	8213	1	Steam	steam	NN
6745	8213	2	three	three	CD
6745	8213	3	hours	hour	NNS
6745	8213	4	.	.	.
6745	8214	1	Brown	Brown	NNP
6745	8214	2	Bread	Bread	NNP
6745	8214	3	.	.	.
6745	8215	1	One	one	CD
6745	8215	2	cupful	cupful	NN
6745	8215	3	of	of	IN
6745	8215	4	rye	rye	NN
6745	8215	5	meal	meal	NN
6745	8215	6	,	,	,
6745	8215	7	one	one	CD
6745	8215	8	of	of	IN
6745	8215	9	Indian	indian	JJ
6745	8215	10	meal	meal	NN
6745	8215	11	,	,	,
6745	8215	12	one	one	CD
6745	8215	13	of	of	IN
6745	8215	14	molasses	molasse	NNS
6745	8215	15	,	,	,
6745	8215	16	two	two	CD
6745	8215	17	of	of	IN
6745	8215	18	flour	flour	NN
6745	8215	19	,	,	,
6745	8215	20	one	one	CD
6745	8215	21	pint	pint	NN
6745	8215	22	and	and	CC
6745	8215	23	a	a	DT
6745	8215	24	half	half	NN
6745	8215	25	of	of	IN
6745	8215	26	sour	sour	JJ
6745	8215	27	milk	milk	NN
6745	8215	28	,	,	,
6745	8215	29	a	a	DT
6745	8215	30	teaspoonful	teaspoonful	NN
6745	8215	31	of	of	IN
6745	8215	32	soda	soda	NN
6745	8215	33	,	,	,
6745	8215	34	an	an	DT
6745	8215	35	egg	egg	NN
6745	8215	36	,	,	,
6745	8215	37	one	one	CD
6745	8215	38	teaspoonful	teaspoonful	NN
6745	8215	39	of	of	IN
6745	8215	40	salt	salt	NN
6745	8215	41	.	.	.
6745	8216	1	Mix	mix	VB
6745	8216	2	the	the	DT
6745	8216	3	dry	dry	JJ
6745	8216	4	ingredients	ingredient	NNS
6745	8216	5	together	together	RB
6745	8216	6	.	.	.
6745	8217	1	Dissolve	dissolve	VB
6745	8217	2	the	the	DT
6745	8217	3	soda	soda	NN
6745	8217	4	in	in	IN
6745	8217	5	two	two	CD
6745	8217	6	table	table	NN
6745	8217	7	-	-	HYPH
6745	8217	8	spoonfuls	spoonful	NNS
6745	8217	9	of	of	IN
6745	8217	10	boiling	boiling	NN
6745	8217	11	water	water	NN
6745	8217	12	.	.	.
6745	8218	1	Add	add	VB
6745	8218	2	it	-PRON-	PRP
6745	8218	3	and	and	CC
6745	8218	4	the	the	DT
6745	8218	5	milk	milk	NN
6745	8218	6	to	to	IN
6745	8218	7	the	the	DT
6745	8218	8	molasses	molasse	NNS
6745	8218	9	.	.	.
6745	8219	1	Stir	stir	VB
6745	8219	2	well	well	UH
6745	8219	3	,	,	,
6745	8219	4	and	and	CC
6745	8219	5	pour	pour	VB
6745	8219	6	on	on	IN
6745	8219	7	the	the	DT
6745	8219	8	other	other	JJ
6745	8219	9	mixed	mixed	JJ
6745	8219	10	ingredients	ingredient	NNS
6745	8219	11	.	.	.
6745	8220	1	Beat	beat	VB
6745	8220	2	the	the	DT
6745	8220	3	egg	egg	NN
6745	8220	4	and	and	CC
6745	8220	5	add	add	VB
6745	8220	6	it	-PRON-	PRP
6745	8220	7	.	.	.
6745	8221	1	Mix	mix	VB
6745	8221	2	thoroughly	thoroughly	RB
6745	8221	3	,	,	,
6745	8221	4	and	and	CC
6745	8221	5	pour	pour	VB
6745	8221	6	into	into	IN
6745	8221	7	a	a	DT
6745	8221	8	well	well	RB
6745	8221	9	-	-	HYPH
6745	8221	10	buttered	butter	VBN
6745	8221	11	tin	tin	NN
6745	8221	12	pan	pan	NN
6745	8221	13	that	that	WDT
6745	8221	14	holds	hold	VBZ
6745	8221	15	two	two	CD
6745	8221	16	quarts	quart	NNS
6745	8221	17	.	.	.
6745	8222	1	Steam	steam	NN
6745	8222	2	four	four	CD
6745	8222	3	hours	hour	NNS
6745	8222	4	,	,	,
6745	8222	5	and	and	CC
6745	8222	6	then	then	RB
6745	8222	7	put	put	VBD
6745	8222	8	in	in	RP
6745	8222	9	the	the	DT
6745	8222	10	oven	oven	NN
6745	8222	11	for	for	IN
6745	8222	12	half	half	PDT
6745	8222	13	an	an	DT
6745	8222	14	hour	hour	NN
6745	8222	15	.	.	.
6745	8223	1	DRINKS	DRINKS	NNP
6745	8223	2	.	.	.
6745	8224	1	Cocoa	cocoa	NN
6745	8224	2	.	.	.
6745	8225	1	Cocoa	cocoa	NN
6745	8225	2	is	be	VBZ
6745	8225	3	rich	rich	JJ
6745	8225	4	in	in	IN
6745	8225	5	nutritive	nutritive	JJ
6745	8225	6	elements	element	NNS
6745	8225	7	.	.	.
6745	8226	1	Like	like	IN
6745	8226	2	milk	milk	NN
6745	8226	3	,	,	,
6745	8226	4	it	-PRON-	PRP
6745	8226	5	has	have	VBZ
6745	8226	6	all	all	PDT
6745	8226	7	the	the	DT
6745	8226	8	substances	substance	NNS
6745	8226	9	necessary	necessary	JJ
6745	8226	10	for	for	IN
6745	8226	11	the	the	DT
6745	8226	12	growth	growth	NN
6745	8226	13	and	and	CC
6745	8226	14	sustenance	sustenance	NN
6745	8226	15	of	of	IN
6745	8226	16	the	the	DT
6745	8226	17	body	body	NN
6745	8226	18	.	.	.
6745	8227	1	It	-PRON-	PRP
6745	8227	2	is	be	VBZ
6745	8227	3	the	the	DT
6745	8227	4	fruit	fruit	NN
6745	8227	5	of	of	IN
6745	8227	6	a	a	DT
6745	8227	7	small	small	JJ
6745	8227	8	tree	tree	NN
6745	8227	9	that	that	WDT
6745	8227	10	grows	grow	VBZ
6745	8227	11	in	in	IN
6745	8227	12	Mexico	Mexico	NNP
6745	8227	13	,	,	,
6745	8227	14	Central	Central	NNP
6745	8227	15	America	America	NNP
6745	8227	16	,	,	,
6745	8227	17	the	the	DT
6745	8227	18	West	West	NNP
6745	8227	19	Indies	Indies	NNPS
6745	8227	20	and	and	CC
6745	8227	21	other	other	JJ
6745	8227	22	islands	island	NNS
6745	8227	23	.	.	.
6745	8228	1	The	the	DT
6745	8228	2	fruit	fruit	NN
6745	8228	3	is	be	VBZ
6745	8228	4	in	in	IN
6745	8228	5	shape	shape	NN
6745	8228	6	like	like	IN
6745	8228	7	a	a	DT
6745	8228	8	large	large	JJ
6745	8228	9	,	,	,
6745	8228	10	thick	thick	JJ
6745	8228	11	cucumber	cucumber	NN
6745	8228	12	,	,	,
6745	8228	13	and	and	CC
6745	8228	14	contains	contain	VBZ
6745	8228	15	from	from	IN
6745	8228	16	six	six	CD
6745	8228	17	to	to	TO
6745	8228	18	thirty	thirty	CD
6745	8228	19	beans	bean	NNS
6745	8228	20	.	.	.
6745	8229	1	There	there	EX
6745	8229	2	is	be	VBZ
6745	8229	3	a	a	DT
6745	8229	4	number	number	NN
6745	8229	5	of	of	IN
6745	8229	6	forms	form	NNS
6745	8229	7	in	in	IN
6745	8229	8	which	which	WDT
6745	8229	9	it	-PRON-	PRP
6745	8229	10	is	be	VBZ
6745	8229	11	sold	sell	VBN
6745	8229	12	in	in	IN
6745	8229	13	the	the	DT
6745	8229	14	market	market	NN
6745	8229	15	,	,	,
6745	8229	16	the	the	DT
6745	8229	17	most	most	RBS
6745	8229	18	convenient	convenient	JJ
6745	8229	19	and	and	CC
6745	8229	20	nutritious	nutritious	JJ
6745	8229	21	being	being	NN
6745	8229	22	chocolate	chocolate	NN
6745	8229	23	.	.	.
6745	8230	1	Next	next	RB
6745	8230	2	comes	come	VBZ
6745	8230	3	cocoa	cocoa	NN
6745	8230	4	,	,	,
6745	8230	5	then	then	RB
6745	8230	6	cocoa	cocoa	NN
6745	8230	7	nibs	nibs	NNP
6745	8230	8	,	,	,
6745	8230	9	and	and	CC
6745	8230	10	lastly	lastly	RB
6745	8230	11	cocoa	cocoa	NN
6745	8230	12	shells	shell	NNS
6745	8230	13	.	.	.
6745	8231	1	The	the	DT
6745	8231	2	beans	bean	NNS
6745	8231	3	of	of	IN
6745	8231	4	the	the	DT
6745	8231	5	cocoa	cocoa	NN
6745	8231	6	are	be	VBP
6745	8231	7	roasted	roast	VBN
6745	8231	8	in	in	IN
6745	8231	9	the	the	DT
6745	8231	10	same	same	JJ
6745	8231	11	manner	manner	NN
6745	8231	12	as	as	IN
6745	8231	13	coffee	coffee	NN
6745	8231	14	.	.	.
6745	8232	1	The	the	DT
6745	8232	2	husks	husk	NNS
6745	8232	3	or	or	CC
6745	8232	4	shells	shell	NNS
6745	8232	5	are	be	VBP
6745	8232	6	taken	take	VBN
6745	8232	7	off	off	RP
6745	8232	8	and	and	CC
6745	8232	9	the	the	DT
6745	8232	10	beans	bean	NNS
6745	8232	11	then	then	RB
6745	8232	12	ground	grind	VBD
6745	8232	13	between	between	IN
6745	8232	14	hot	hot	JJ
6745	8232	15	rollers	roller	NNS
6745	8232	16	.	.	.
6745	8233	1	Sometimes	sometimes	RB
6745	8233	2	the	the	DT
6745	8233	3	husks	husk	NNS
6745	8233	4	are	be	VBP
6745	8233	5	not	not	RB
6745	8233	6	removed	remove	VBN
6745	8233	7	,	,	,
6745	8233	8	but	but	CC
6745	8233	9	ground	ground	NN
6745	8233	10	with	with	IN
6745	8233	11	the	the	DT
6745	8233	12	bean	bean	NN
6745	8233	13	.	.	.
6745	8234	1	The	the	DT
6745	8234	2	ground	ground	NN
6745	8234	3	bean	bean	NN
6745	8234	4	is	be	VBZ
6745	8234	5	called	call	VBN
6745	8234	6	cocoa	cocoa	NN
6745	8234	7	;	;	:
6745	8234	8	and	and	CC
6745	8234	9	mixed	mix	VBN
6745	8234	10	with	with	IN
6745	8234	11	sugar	sugar	NN
6745	8234	12	,	,	,
6745	8234	13	after	after	IN
6745	8234	14	being	be	VBG
6745	8234	15	ground	grind	VBN
6745	8234	16	very	very	RB
6745	8234	17	fine	fine	JJ
6745	8234	18	,	,	,
6745	8234	19	is	be	VBZ
6745	8234	20	termed	term	VBN
6745	8234	21	chocolate	chocolate	NN
6745	8234	22	.	.	.
6745	8235	1	Vanilla	Vanilla	NNP
6745	8235	2	is	be	VBZ
6745	8235	3	often	often	RB
6745	8235	4	added	add	VBN
6745	8235	5	as	as	IN
6745	8235	6	a	a	DT
6745	8235	7	flavor	flavor	NN
6745	8235	8	.	.	.
6745	8236	1	Sometimes	sometimes	RB
6745	8236	2	the	the	DT
6745	8236	3	cocoa	cocoa	NN
6745	8236	4	is	be	VBZ
6745	8236	5	mixed	mix	VBN
6745	8236	6	with	with	IN
6745	8236	7	starch	starch	NN
6745	8236	8	.	.	.
6745	8237	1	When	when	WRB
6745	8237	2	the	the	DT
6745	8237	3	bean	bean	NN
6745	8237	4	is	be	VBZ
6745	8237	5	broken	break	VBN
6745	8237	6	in	in	IN
6745	8237	7	small	small	JJ
6745	8237	8	pieces	piece	NNS
6745	8237	9	,	,	,
6745	8237	10	these	these	DT
6745	8237	11	are	be	VBP
6745	8237	12	called	call	VBN
6745	8237	13	nibs	nibs	NNP
6745	8237	14	.	.	.
6745	8238	1	To	to	TO
6745	8238	2	Make	make	VB
6745	8238	3	Cocoa	Cocoa	NNP
6745	8238	4	.	.	.
6745	8239	1	Put	put	VB
6745	8239	2	a	a	DT
6745	8239	3	gill	gill	NN
6745	8239	4	of	of	IN
6745	8239	5	the	the	DT
6745	8239	6	broken	broken	JJ
6745	8239	7	cocoa	cocoa	NN
6745	8239	8	in	in	IN
6745	8239	9	a	a	DT
6745	8239	10	pot	pot	NN
6745	8239	11	with	with	IN
6745	8239	12	two	two	CD
6745	8239	13	quarts	quart	NNS
6745	8239	14	of	of	IN
6745	8239	15	water	water	NN
6745	8239	16	,	,	,
6745	8239	17	and	and	CC
6745	8239	18	boil	boil	VB
6745	8239	19	gently	gently	RB
6745	8239	20	three	three	CD
6745	8239	21	hours	hour	NNS
6745	8239	22	.	.	.
6745	8240	1	There	there	EX
6745	8240	2	should	should	MD
6745	8240	3	be	be	VB
6745	8240	4	a	a	DT
6745	8240	5	quart	quart	NN
6745	8240	6	of	of	IN
6745	8240	7	liquid	liquid	NN
6745	8240	8	in	in	IN
6745	8240	9	the	the	DT
6745	8240	10	pot	pot	NN
6745	8240	11	when	when	WRB
6745	8240	12	done	do	VBN
6745	8240	13	.	.	.
6745	8241	1	If	if	IN
6745	8241	2	the	the	DT
6745	8241	3	boiling	boiling	NN
6745	8241	4	has	have	VBZ
6745	8241	5	been	be	VBN
6745	8241	6	so	so	RB
6745	8241	7	rapid	rapid	JJ
6745	8241	8	that	that	IN
6745	8241	9	there	there	EX
6745	8241	10	is	be	VBZ
6745	8241	11	not	not	RB
6745	8241	12	this	this	DT
6745	8241	13	quantity	quantity	NN
6745	8241	14	,	,	,
6745	8241	15	add	add	VB
6745	8241	16	more	more	JJR
6745	8241	17	water	water	NN
6745	8241	18	,	,	,
6745	8241	19	and	and	CC
6745	8241	20	let	let	VB
6745	8241	21	it	-PRON-	PRP
6745	8241	22	boil	boil	VB
6745	8241	23	once	once	RB
6745	8241	24	again	again	RB
6745	8241	25	.	.	.
6745	8242	1	Many	many	JJ
6745	8242	2	people	people	NNS
6745	8242	3	prefer	prefer	VBP
6745	8242	4	half	half	RB
6745	8242	5	broken	broken	JJ
6745	8242	6	cocoa	cocoa	NN
6745	8242	7	and	and	CC
6745	8242	8	half	half	NN
6745	8242	9	shells	shell	NNS
6745	8242	10	.	.	.
6745	8243	1	If	if	IN
6745	8243	2	the	the	DT
6745	8243	3	stomach	stomach	NN
6745	8243	4	is	be	VBZ
6745	8243	5	delicate	delicate	JJ
6745	8243	6	,	,	,
6745	8243	7	this	this	DT
6745	8243	8	is	be	VBZ
6745	8243	9	better	well	JJR
6745	8243	10	than	than	IN
6745	8243	11	all	all	DT
6745	8243	12	cocoa	cocoa	NN
6745	8243	13	.	.	.
6745	8244	1	Sugar	sugar	NN
6745	8244	2	and	and	CC
6745	8244	3	milk	milk	NN
6745	8244	4	are	be	VBP
6745	8244	5	used	use	VBN
6745	8244	6	,	,	,
6745	8244	7	as	as	IN
6745	8244	8	with	with	IN
6745	8244	9	coffee	coffee	NN
6745	8244	10	.	.	.
6745	8245	1	Shells	shell	NNS
6745	8245	2	.	.	.
6745	8246	1	Use	use	VB
6745	8246	2	twice	twice	PDT
6745	8246	3	the	the	DT
6745	8246	4	quantity	quantity	NN
6745	8246	5	of	of	IN
6745	8246	6	shells	shell	NNS
6745	8246	7	that	that	WDT
6745	8246	8	you	-PRON-	PRP
6745	8246	9	would	would	MD
6745	8246	10	of	of	IN
6745	8246	11	broken	broken	JJ
6745	8246	12	cocoa	cocoa	NN
6745	8246	13	,	,	,
6745	8246	14	and	and	CC
6745	8246	15	boil	boil	VB
6745	8246	16	twice	twice	RB
6745	8246	17	as	as	RB
6745	8246	18	long	long	RB
6745	8246	19	.	.	.
6745	8247	1	Chocolate	chocolate	NN
6745	8247	2	.	.	.
6745	8248	1	Scrape	scrape	VB
6745	8248	2	fine	fine	RB
6745	8248	3	an	an	DT
6745	8248	4	ounce	ounce	NN
6745	8248	5	(	(	-LRB-
6745	8248	6	one	one	CD
6745	8248	7	of	of	IN
6745	8248	8	the	the	DT
6745	8248	9	small	small	JJ
6745	8248	10	squares	square	NNS
6745	8248	11	)	)	-RRB-
6745	8248	12	of	of	IN
6745	8248	13	Baker	Baker	NNP
6745	8248	14	's	's	POS
6745	8248	15	or	or	CC
6745	8248	16	any	any	DT
6745	8248	17	other	other	JJ
6745	8248	18	plain	plain	JJ
6745	8248	19	chocolate	chocolate	NN
6745	8248	20	.	.	.
6745	8249	1	Add	add	VB
6745	8249	2	two	two	CD
6745	8249	3	table	table	NN
6745	8249	4	-	-	HYPH
6745	8249	5	spoonfuls	spoonful	NNS
6745	8249	6	of	of	IN
6745	8249	7	sugar	sugar	NN
6745	8249	8	,	,	,
6745	8249	9	and	and	CC
6745	8249	10	put	put	VBD
6745	8249	11	in	in	RP
6745	8249	12	a	a	DT
6745	8249	13	small	small	JJ
6745	8249	14	saucepan	saucepan	NN
6745	8249	15	with	with	IN
6745	8249	16	a	a	DT
6745	8249	17	table	table	NN
6745	8249	18	-	-	HYPH
6745	8249	19	spoonful	spoonful	JJ
6745	8249	20	of	of	IN
6745	8249	21	hot	hot	JJ
6745	8249	22	water	water	NN
6745	8249	23	.	.	.
6745	8250	1	Stir	stir	VB
6745	8250	2	over	over	IN
6745	8250	3	a	a	DT
6745	8250	4	hot	hot	JJ
6745	8250	5	fire	fire	NN
6745	8250	6	for	for	IN
6745	8250	7	a	a	DT
6745	8250	8	minute	minute	NN
6745	8250	9	or	or	CC
6745	8250	10	two	two	CD
6745	8250	11	,	,	,
6745	8250	12	until	until	IN
6745	8250	13	it	-PRON-	PRP
6745	8250	14	is	be	VBZ
6745	8250	15	perfectly	perfectly	RB
6745	8250	16	smooth	smooth	JJ
6745	8250	17	and	and	CC
6745	8250	18	glossy	glossy	JJ
6745	8250	19	,	,	,
6745	8250	20	and	and	CC
6745	8250	21	then	then	RB
6745	8250	22	stir	stir	VB
6745	8250	23	it	-PRON-	PRP
6745	8250	24	all	all	DT
6745	8250	25	into	into	IN
6745	8250	26	a	a	DT
6745	8250	27	quart	quart	NN
6745	8250	28	of	of	IN
6745	8250	29	boiling	boil	VBG
6745	8250	30	milk	milk	NN
6745	8250	31	,	,	,
6745	8250	32	or	or	CC
6745	8250	33	half	half	NN
6745	8250	34	milk	milk	NN
6745	8250	35	and	and	CC
6745	8250	36	half	half	NN
6745	8250	37	water	water	NN
6745	8250	38	.	.	.
6745	8251	1	Mix	mix	VB
6745	8251	2	thoroughly	thoroughly	RB
6745	8251	3	,	,	,
6745	8251	4	and	and	CC
6745	8251	5	serve	serve	VB
6745	8251	6	at	at	IN
6745	8251	7	once	once	RB
6745	8251	8	.	.	.
6745	8252	1	If	if	IN
6745	8252	2	the	the	DT
6745	8252	3	chocolate	chocolate	NN
6745	8252	4	is	be	VBZ
6745	8252	5	wanted	want	VBN
6745	8252	6	richer	rich	JJR
6745	8252	7	,	,	,
6745	8252	8	take	take	VB
6745	8252	9	twice	twice	PDT
6745	8252	10	as	as	RB
6745	8252	11	much	much	JJ
6745	8252	12	chocolate	chocolate	NN
6745	8252	13	,	,	,
6745	8252	14	sugar	sugar	NN
6745	8252	15	,	,	,
6745	8252	16	and	and	CC
6745	8252	17	water	water	NN
6745	8252	18	.	.	.
6745	8253	1	Made	make	VBN
6745	8253	2	in	in	IN
6745	8253	3	this	this	DT
6745	8253	4	way	way	NN
6745	8253	5	,	,	,
6745	8253	6	chocolate	chocolate	NN
6745	8253	7	is	be	VBZ
6745	8253	8	perfectly	perfectly	RB
6745	8253	9	smooth	smooth	JJ
6745	8253	10	,	,	,
6745	8253	11	and	and	CC
6745	8253	12	free	free	JJ
6745	8253	13	of	of	IN
6745	8253	14	oily	oily	JJ
6745	8253	15	particles	particle	NNS
6745	8253	16	.	.	.
6745	8254	1	If	if	IN
6745	8254	2	it	-PRON-	PRP
6745	8254	3	is	be	VBZ
6745	8254	4	allowed	allow	VBN
6745	8254	5	to	to	TO
6745	8254	6	boil	boil	VB
6745	8254	7	after	after	IN
6745	8254	8	the	the	DT
6745	8254	9	chocolate	chocolate	NN
6745	8254	10	is	be	VBZ
6745	8254	11	added	add	VBN
6745	8254	12	to	to	IN
6745	8254	13	the	the	DT
6745	8254	14	milk	milk	NN
6745	8254	15	,	,	,
6745	8254	16	it	-PRON-	PRP
6745	8254	17	becomes	become	VBZ
6745	8254	18	oily	oily	RB
6745	8254	19	and	and	CC
6745	8254	20	loses	lose	VBZ
6745	8254	21	its	-PRON-	PRP$
6745	8254	22	fine	fine	JJ
6745	8254	23	flavor	flavor	NN
6745	8254	24	.	.	.
6745	8255	1	Coffee	coffee	NN
6745	8255	2	.	.	.
6745	8256	1	There	there	EX
6745	8256	2	is	be	VBZ
6745	8256	3	a	a	DT
6745	8256	4	variety	variety	NN
6745	8256	5	of	of	IN
6745	8256	6	coffees	coffee	NNS
6745	8256	7	;	;	:
6745	8256	8	but	but	CC
6745	8256	9	,	,	,
6745	8256	10	unlike	unlike	IN
6745	8256	11	the	the	DT
6745	8256	12	teas	tea	NNS
6745	8256	13	,	,	,
6745	8256	14	they	-PRON-	PRP
6745	8256	15	do	do	VBP
6745	8256	16	not	not	RB
6745	8256	17	owe	owe	VB
6745	8256	18	their	-PRON-	PRP$
6745	8256	19	difference	difference	NN
6745	8256	20	of	of	IN
6745	8256	21	flavor	flavor	NN
6745	8256	22	or	or	CC
6745	8256	23	color	color	NN
6745	8256	24	to	to	IN
6745	8256	25	the	the	DT
6745	8256	26	curing	curing	NN
6745	8256	27	,	,	,
6745	8256	28	but	but	CC
6745	8256	29	to	to	IN
6745	8256	30	the	the	DT
6745	8256	31	soil	soil	NN
6745	8256	32	and	and	CC
6745	8256	33	climate	climate	NN
6745	8256	34	in	in	IN
6745	8256	35	which	which	WDT
6745	8256	36	they	-PRON-	PRP
6745	8256	37	grow	grow	VBP
6745	8256	38	.	.	.
6745	8257	1	Coffee	coffee	NN
6745	8257	2	grows	grow	VBZ
6745	8257	3	on	on	IN
6745	8257	4	small	small	JJ
6745	8257	5	trees	tree	NNS
6745	8257	6	.	.	.
6745	8258	1	The	the	DT
6745	8258	2	fruit	fruit	NN
6745	8258	3	is	be	VBZ
6745	8258	4	something	something	NN
6745	8258	5	like	like	IN
6745	8258	6	the	the	DT
6745	8258	7	cherry	cherry	NN
6745	8258	8	,	,	,
6745	8258	9	but	but	CC
6745	8258	10	there	there	EX
6745	8258	11	are	be	VBP
6745	8258	12	two	two	CD
6745	8258	13	seeds	seed	NNS
6745	8258	14	in	in	IN
6745	8258	15	it	-PRON-	PRP
6745	8258	16	.	.	.
6745	8259	1	The	the	DT
6745	8259	2	beans	bean	NNS
6745	8259	3	are	be	VBP
6745	8259	4	separated	separate	VBN
6745	8259	5	by	by	IN
6745	8259	6	being	be	VBG
6745	8259	7	bruised	bruise	VBN
6745	8259	8	with	with	IN
6745	8259	9	a	a	DT
6745	8259	10	heavy	heavy	JJ
6745	8259	11	roller	roller	NN
6745	8259	12	,	,	,
6745	8259	13	and	and	CC
6745	8259	14	are	be	VBP
6745	8259	15	then	then	RB
6745	8259	16	washed	wash	VBN
6745	8259	17	and	and	CC
6745	8259	18	dried	dry	VBN
6745	8259	19	.	.	.
6745	8260	1	The	the	DT
6745	8260	2	longer	long	JJR
6745	8260	3	the	the	DT
6745	8260	4	raw	raw	JJ
6745	8260	5	berry	berry	NN
6745	8260	6	is	be	VBZ
6745	8260	7	kept	keep	VBN
6745	8260	8	the	the	DT
6745	8260	9	riper	riper	NN
6745	8260	10	and	and	CC
6745	8260	11	better	well	RBR
6745	8260	12	flavored	flavor	VBD
6745	8260	13	it	-PRON-	PRP
6745	8260	14	becomes	become	VBZ
6745	8260	15	.	.	.
6745	8261	1	In	in	IN
6745	8261	2	countries	country	NNS
6745	8261	3	where	where	WRB
6745	8261	4	coffee	coffee	NN
6745	8261	5	is	be	VBZ
6745	8261	6	grown	grow	VBN
6745	8261	7	the	the	DT
6745	8261	8	leaves	leave	NNS
6745	8261	9	are	be	VBP
6745	8261	10	used	use	VBN
6745	8261	11	as	as	RB
6745	8261	12	much	much	RB
6745	8261	13	as	as	IN
6745	8261	14	the	the	DT
6745	8261	15	berry	berry	NN
6745	8261	16	.	.	.
6745	8262	1	Like	like	IN
6745	8262	2	tea	tea	NN
6745	8262	3	,	,	,
6745	8262	4	coffee	coffee	NN
6745	8262	5	must	must	MD
6745	8262	6	be	be	VB
6745	8262	7	roasted	roast	VBN
6745	8262	8	,	,	,
6745	8262	9	that	that	IN
6745	8262	10	the	the	DT
6745	8262	11	fine	fine	JJ
6745	8262	12	flavor	flavor	NN
6745	8262	13	shall	shall	MD
6745	8262	14	be	be	VB
6745	8262	15	developed	develop	VBN
6745	8262	16	.	.	.
6745	8263	1	There	there	EX
6745	8263	2	are	be	VBP
6745	8263	3	large	large	JJ
6745	8263	4	establishments	establishment	NNS
6745	8263	5	for	for	IN
6745	8263	6	roasting	roast	VBG
6745	8263	7	and	and	CC
6745	8263	8	grinding	grind	VBG
6745	8263	9	coffee	coffee	NN
6745	8263	10	.	.	.
6745	8264	1	The	the	DT
6745	8264	2	work	work	NN
6745	8264	3	is	be	VBZ
6745	8264	4	done	do	VBN
6745	8264	5	by	by	IN
6745	8264	6	machinery	machinery	NN
6745	8264	7	;	;	:
6745	8264	8	and	and	CC
6745	8264	9	nearly	nearly	RB
6745	8264	10	always	always	RB
6745	8264	11	the	the	DT
6745	8264	12	grains	grain	NNS
6745	8264	13	arc	arc	VBP
6745	8264	14	evenly	evenly	RB
6745	8264	15	roasted	roast	VBN
6745	8264	16	,	,	,
6745	8264	17	and	and	CC
6745	8264	18	just	just	RB
6745	8264	19	enough	enough	RB
6745	8264	20	to	to	TO
6745	8264	21	give	give	VB
6745	8264	22	the	the	DT
6745	8264	23	right	right	JJ
6745	8264	24	flavor	flavor	NN
6745	8264	25	.	.	.
6745	8265	1	If	if	IN
6745	8265	2	the	the	DT
6745	8265	3	coffee	coffee	NN
6745	8265	4	,	,	,
6745	8265	5	after	after	IN
6745	8265	6	roasting	roast	VBG
6745	8265	7	,	,	,
6745	8265	8	is	be	VBZ
6745	8265	9	put	put	VBN
6745	8265	10	in	in	IN
6745	8265	11	close	close	JJ
6745	8265	12	tin	tin	NN
6745	8265	13	cans	can	NNS
6745	8265	14	,	,	,
6745	8265	15	it	-PRON-	PRP
6745	8265	16	will	will	MD
6745	8265	17	retain	retain	VB
6745	8265	18	its	-PRON-	PRP$
6745	8265	19	best	good	JJS
6745	8265	20	qualities	quality	NNS
6745	8265	21	for	for	IN
6745	8265	22	a	a	DT
6745	8265	23	long	long	JJ
6745	8265	24	time	time	NN
6745	8265	25	.	.	.
6745	8266	1	It	-PRON-	PRP
6745	8266	2	can	can	MD
6745	8266	3	be	be	VB
6745	8266	4	ground	grind	VBN
6745	8266	5	when	when	WRB
6745	8266	6	needed	need	VBN
6745	8266	7	for	for	IN
6745	8266	8	use	use	NN
6745	8266	9	.	.	.
6745	8267	1	Many	many	JJ
6745	8267	2	persons	person	NNS
6745	8267	3	think	think	VBP
6745	8267	4	that	that	IN
6745	8267	5	heating	heat	VBG
6745	8267	6	the	the	DT
6745	8267	7	dry	dry	JJ
6745	8267	8	coffee	coffee	NN
6745	8267	9	just	just	RB
6745	8267	10	before	before	IN
6745	8267	11	making	make	VBG
6745	8267	12	improves	improve	VBZ
6745	8267	13	the	the	DT
6745	8267	14	flavor	flavor	NN
6745	8267	15	.	.	.
6745	8268	1	There	there	EX
6745	8268	2	are	be	VBP
6745	8268	3	many	many	JJ
6745	8268	4	modes	mode	NNS
6745	8268	5	of	of	IN
6745	8268	6	making	make	VBG
6745	8268	7	coffee	coffee	NN
6745	8268	8	,	,	,
6745	8268	9	each	each	DT
6745	8268	10	having	have	VBG
6745	8268	11	its	-PRON-	PRP$
6745	8268	12	advantages	advantage	NNS
6745	8268	13	and	and	CC
6745	8268	14	disadvantages	disadvantage	NNS
6745	8268	15	.	.	.
6745	8269	1	Some	some	DT
6745	8269	2	people	people	NNS
6745	8269	3	think	think	VBP
6745	8269	4	that	that	IN
6745	8269	5	by	by	IN
6745	8269	6	first	first	RB
6745	8269	7	wetting	wet	VBG
6745	8269	8	the	the	DT
6745	8269	9	coffee	coffee	NN
6745	8269	10	with	with	IN
6745	8269	11	cold	cold	JJ
6745	8269	12	water	water	NN
6745	8269	13	,	,	,
6745	8269	14	and	and	CC
6745	8269	15	letting	let	VBG
6745	8269	16	it	-PRON-	PRP
6745	8269	17	come	come	VB
6745	8269	18	to	to	IN
6745	8269	19	a	a	DT
6745	8269	20	boil	boil	NN
6745	8269	21	,	,	,
6745	8269	22	and	and	CC
6745	8269	23	by	by	IN
6745	8269	24	then	then	RB
6745	8269	25	adding	add	VBG
6745	8269	26	the	the	DT
6745	8269	27	boiling	boiling	NN
6745	8269	28	water	water	NN
6745	8269	29	,	,	,
6745	8269	30	more	more	JJR
6745	8269	31	of	of	IN
6745	8269	32	the	the	DT
6745	8269	33	strength	strength	NN
6745	8269	34	of	of	IN
6745	8269	35	the	the	DT
6745	8269	36	coffee	coffee	NN
6745	8269	37	is	be	VBZ
6745	8269	38	extracted	extract	VBN
6745	8269	39	.	.	.
6745	8270	1	When	when	WRB
6745	8270	2	there	there	EX
6745	8270	3	is	be	VBZ
6745	8270	4	not	not	RB
6745	8270	5	cream	cream	NN
6745	8270	6	for	for	IN
6745	8270	7	coffee	coffee	NN
6745	8270	8	the	the	DT
6745	8270	9	milk	milk	NN
6745	8270	10	should	should	MD
6745	8270	11	be	be	VB
6745	8270	12	boiled	boil	VBN
6745	8270	13	,	,	,
6745	8270	14	as	as	IN
6745	8270	15	it	-PRON-	PRP
6745	8270	16	makes	make	VBZ
6745	8270	17	the	the	DT
6745	8270	18	coffee	coffee	NN
6745	8270	19	richer	rich	JJR
6745	8270	20	.	.	.
6745	8271	1	As	as	RB
6745	8271	2	soon	soon	RB
6745	8271	3	as	as	IN
6745	8271	4	the	the	DT
6745	8271	5	milk	milk	NN
6745	8271	6	boils	boil	VBZ
6745	8271	7	up	up	RP
6745	8271	8	it	-PRON-	PRP
6745	8271	9	should	should	MD
6745	8271	10	be	be	VB
6745	8271	11	taken	take	VBN
6745	8271	12	off	off	IN
6745	8271	13	of	of	IN
6745	8271	14	the	the	DT
6745	8271	15	stove	stove	NN
6745	8271	16	,	,	,
6745	8271	17	since	since	IN
6745	8271	18	it	-PRON-	PRP
6745	8271	19	grows	grow	VBZ
6745	8271	20	strong	strong	JJ
6745	8271	21	and	and	CC
6745	8271	22	oily	oily	JJ
6745	8271	23	by	by	IN
6745	8271	24	much	much	JJ
6745	8271	25	boiling	boiling	NN
6745	8271	26	.	.	.
6745	8272	1	To	to	IN
6745	8272	2	many	many	JJ
6745	8272	3	people	people	NNS
6745	8272	4	it	-PRON-	PRP
6745	8272	5	is	be	VBZ
6745	8272	6	injurious	injurious	JJ
6745	8272	7	to	to	TO
6745	8272	8	drink	drink	VB
6745	8272	9	coffee	coffee	NN
6745	8272	10	;	;	:
6745	8272	11	but	but	CC
6745	8272	12	physicians	physician	NNS
6745	8272	13	say	say	VBP
6745	8272	14	that	that	IN
6745	8272	15	,	,	,
6745	8272	16	taken	take	VBN
6745	8272	17	without	without	IN
6745	8272	18	milk	milk	NN
6745	8272	19	,	,	,
6745	8272	20	it	-PRON-	PRP
6745	8272	21	is	be	VBZ
6745	8272	22	harmless	harmless	JJ
6745	8272	23	.	.	.
6745	8273	1	Some	some	DT
6745	8273	2	element	element	NN
6745	8273	3	of	of	IN
6745	8273	4	the	the	DT
6745	8273	5	coffee	coffee	NN
6745	8273	6	combines	combine	VBZ
6745	8273	7	with	with	IN
6745	8273	8	the	the	DT
6745	8273	9	milk	milk	NN
6745	8273	10	to	to	TO
6745	8273	11	form	form	VB
6745	8273	12	a	a	DT
6745	8273	13	leathery	leathery	NN
6745	8273	14	coating	coating	NN
6745	8273	15	on	on	IN
6745	8273	16	the	the	DT
6745	8273	17	stomach	stomach	NN
6745	8273	18	,	,	,
6745	8273	19	which	which	WDT
6745	8273	20	impairs	impairs	VBP
6745	8273	21	digestion	digestion	NN
6745	8273	22	.	.	.
6745	8274	1	A	a	DT
6745	8274	2	great	great	JJ
6745	8274	3	many	many	JJ
6745	8274	4	substances	substance	NNS
6745	8274	5	are	be	VBP
6745	8274	6	mixed	mix	VBN
6745	8274	7	with	with	IN
6745	8274	8	coffee	coffee	NN
6745	8274	9	,	,	,
6745	8274	10	when	when	WRB
6745	8274	11	sold	sell	VBN
6745	8274	12	,	,	,
6745	8274	13	to	to	TO
6745	8274	14	cheapen	cheapen	VB
6745	8274	15	it,--chicory	it,--chicory	CD
6745	8274	16	,	,	,
6745	8274	17	beans	bean	NNS
6745	8274	18	,	,	,
6745	8274	19	peas	pea	NNS
6745	8274	20	,	,	,
6745	8274	21	rye	rye	NN
6745	8274	22	,	,	,
6745	8274	23	and	and	CC
6745	8274	24	wheat	wheat	NN
6745	8274	25	being	be	VBG
6745	8274	26	the	the	DT
6745	8274	27	commonest	common	JJS
6745	8274	28	.	.	.
6745	8275	1	To	to	TO
6745	8275	2	obtain	obtain	VB
6745	8275	3	it	-PRON-	PRP
6745	8275	4	pure	pure	JJ
6745	8275	5	,	,	,
6745	8275	6	the	the	DT
6745	8275	7	safest	safe	JJS
6745	8275	8	way	way	NN
6745	8275	9	is	be	VBZ
6745	8275	10	to	to	TO
6745	8275	11	buy	buy	VB
6745	8275	12	it	-PRON-	PRP
6745	8275	13	unground	unground	RB
6745	8275	14	,	,	,
6745	8275	15	unless	unless	IN
6745	8275	16	you	-PRON-	PRP
6745	8275	17	purchase	purchase	VBP
6745	8275	18	of	of	IN
6745	8275	19	a	a	DT
6745	8275	20	strictly	strictly	RB
6745	8275	21	honest	honest	JJ
6745	8275	22	dealer	dealer	NN
6745	8275	23	.	.	.
6745	8276	1	Coffee	coffee	NN
6745	8276	2	drinkers	drinker	NNS
6745	8276	3	,	,	,
6745	8276	4	as	as	IN
6745	8276	5	a	a	DT
6745	8276	6	rule	rule	NN
6745	8276	7	,	,	,
6745	8276	8	eat	eat	VB
6745	8276	9	less	less	JJR
6745	8276	10	than	than	IN
6745	8276	11	other	other	JJ
6745	8276	12	people	people	NNS
6745	8276	13	,	,	,
6745	8276	14	though	though	IN
6745	8276	15	coffee	coffee	NN
6745	8276	16	,	,	,
6745	8276	17	and	and	CC
6745	8276	18	also	also	RB
6745	8276	19	tea	tea	NN
6745	8276	20	,	,	,
6745	8276	21	have	have	VBP
6745	8276	22	little	little	JJ
6745	8276	23	direct	direct	JJ
6745	8276	24	food	food	NN
6745	8276	25	value	value	NN
6745	8276	26	;	;	:
6745	8276	27	but	but	CC
6745	8276	28	they	-PRON-	PRP
6745	8276	29	retard	retard	VBP
6745	8276	30	the	the	DT
6745	8276	31	waste	waste	NN
6745	8276	32	of	of	IN
6745	8276	33	the	the	DT
6745	8276	34	tissues	tissue	NNS
6745	8276	35	,	,	,
6745	8276	36	and	and	CC
6745	8276	37	so	so	RB
6745	8276	38	take	take	VB
6745	8276	39	the	the	DT
6745	8276	40	place	place	NN
6745	8276	41	of	of	IN
6745	8276	42	food	food	NN
6745	8276	43	.	.	.
6745	8277	1	The	the	DT
6745	8277	2	sugar	sugar	NN
6745	8277	3	and	and	CC
6745	8277	4	milk	milk	NN
6745	8277	5	used	use	VBN
6745	8277	6	with	with	IN
6745	8277	7	them	-PRON-	PRP
6745	8277	8	give	give	VBP
6745	8277	9	some	some	DT
6745	8277	10	nutriment	nutriment	NN
6745	8277	11	.	.	.
6745	8278	1	Boiled	Boiled	NNP
6745	8278	2	Coffee	Coffee	NNP
6745	8278	3	.	.	.
6745	8279	1	The	the	DT
6745	8279	2	old	old	JJ
6745	8279	3	method	method	NN
6745	8279	4	of	of	IN
6745	8279	5	boiling	boil	VBG
6745	8279	6	coffee	coffee	NN
6745	8279	7	is	be	VBZ
6745	8279	8	still	still	RB
6745	8279	9	practised	practise	VBN
6745	8279	10	by	by	IN
6745	8279	11	at	at	RB
6745	8279	12	least	least	JJS
6745	8279	13	one-	one-	JJ
6745	8279	14	half	half	PDT
6745	8279	15	the	the	DT
6745	8279	16	housekeepers	housekeeper	NNS
6745	8279	17	in	in	IN
6745	8279	18	this	this	DT
6745	8279	19	country	country	NN
6745	8279	20	.	.	.
6745	8280	1	The	the	DT
6745	8280	2	coffee	coffee	NN
6745	8280	3	is	be	VBZ
6745	8280	4	sometimes	sometimes	RB
6745	8280	5	boiled	boil	VBN
6745	8280	6	with	with	IN
6745	8280	7	an	an	DT
6745	8280	8	egg	egg	NN
6745	8280	9	,	,	,
6745	8280	10	which	which	WDT
6745	8280	11	makes	make	VBZ
6745	8280	12	it	-PRON-	PRP
6745	8280	13	perfectly	perfectly	RB
6745	8280	14	clear	clear	JJ
6745	8280	15	,	,	,
6745	8280	16	and	and	CC
6745	8280	17	also	also	RB
6745	8280	18	enriches	enrich	VBZ
6745	8280	19	it	-PRON-	PRP
6745	8280	20	.	.	.
6745	8281	1	When	when	WRB
6745	8281	2	an	an	DT
6745	8281	3	egg	egg	NN
6745	8281	4	is	be	VBZ
6745	8281	5	not	not	RB
6745	8281	6	used	use	VBN
6745	8281	7	a	a	DT
6745	8281	8	small	small	JJ
6745	8281	9	piece	piece	NN
6745	8281	10	of	of	IN
6745	8281	11	salt	salt	NN
6745	8281	12	fish	fish	NN
6745	8281	13	skin	skin	NN
6745	8281	14	is	be	VBZ
6745	8281	15	boiled	boil	VBN
6745	8281	16	with	with	IN
6745	8281	17	the	the	DT
6745	8281	18	coffee	coffee	NN
6745	8281	19	to	to	TO
6745	8281	20	clear	clear	VB
6745	8281	21	it	-PRON-	PRP
6745	8281	22	.	.	.
6745	8282	1	Directions	direction	NNS
6745	8282	2	for	for	IN
6745	8282	3	making	make	VBG
6745	8282	4	:	:	:
6745	8282	5	A	a	DT
6745	8282	6	small	small	JJ
6745	8282	7	cupful	cupful	NN
6745	8282	8	of	of	IN
6745	8282	9	roasted	roasted	JJ
6745	8282	10	and	and	CC
6745	8282	11	ground	ground	NN
6745	8282	12	coffee	coffee	NN
6745	8282	13	,	,	,
6745	8282	14	one	one	CD
6745	8282	15	-	-	HYPH
6745	8282	16	third	third	NN
6745	8282	17	Mocha	Mocha	NNP
6745	8282	18	and	and	CC
6745	8282	19	two	two	CD
6745	8282	20	-	-	HYPH
6745	8282	21	thirds	third	NNS
6745	8282	22	Java	Java	NNP
6745	8282	23	;	;	:
6745	8282	24	a	a	DT
6745	8282	25	small	small	JJ
6745	8282	26	egg	egg	NN
6745	8282	27	,	,	,
6745	8282	28	shell	shell	NNP
6745	8282	29	and	and	CC
6745	8282	30	all	all	DT
6745	8282	31	,	,	,
6745	8282	32	broken	break	VBN
6745	8282	33	into	into	IN
6745	8282	34	the	the	DT
6745	8282	35	pot	pot	NN
6745	8282	36	with	with	IN
6745	8282	37	the	the	DT
6745	8282	38	dry	dry	JJ
6745	8282	39	coffee	coffee	NN
6745	8282	40	.	.	.
6745	8283	1	Stir	stir	VB
6745	8283	2	veil	veil	NN
6745	8283	3	with	with	IN
6745	8283	4	a	a	DT
6745	8283	5	spoon	spoon	NN
6745	8283	6	,	,	,
6745	8283	7	and	and	CC
6745	8283	8	then	then	RB
6745	8283	9	pour	pour	VB
6745	8283	10	on	on	IN
6745	8283	11	three	three	CD
6745	8283	12	pints	pint	NNS
6745	8283	13	of	of	IN
6745	8283	14	boiling	boiling	NN
6745	8283	15	water	water	NN
6745	8283	16	.	.	.
6745	8284	1	Let	let	VB
6745	8284	2	it	-PRON-	PRP
6745	8284	3	boil	boil	VB
6745	8284	4	from	from	IN
6745	8284	5	five	five	CD
6745	8284	6	to	to	TO
6745	8284	7	ten	ten	CD
6745	8284	8	minutes	minute	NNS
6745	8284	9	,	,	,
6745	8284	10	counting	count	VBG
6745	8284	11	from	from	IN
6745	8284	12	the	the	DT
6745	8284	13	time	time	NN
6745	8284	14	it	-PRON-	PRP
6745	8284	15	begins	begin	VBZ
6745	8284	16	to	to	TO
6745	8284	17	boil	boil	VB
6745	8284	18	.	.	.
6745	8285	1	As	as	RB
6745	8285	2	soon	soon	RB
6745	8285	3	as	as	IN
6745	8285	4	it	-PRON-	PRP
6745	8285	5	has	have	VBZ
6745	8285	6	boiled	boil	VBN
6745	8285	7	enough	enough	RB
6745	8285	8	,	,	,
6745	8285	9	pour	pour	VBP
6745	8285	10	in	in	IN
6745	8285	11	a	a	DT
6745	8285	12	cupful	cupful	NN
6745	8285	13	of	of	IN
6745	8285	14	cold	cold	JJ
6745	8285	15	water	water	NN
6745	8285	16	,	,	,
6745	8285	17	and	and	CC
6745	8285	18	turn	turn	VB
6745	8285	19	a	a	DT
6745	8285	20	little	little	JJ
6745	8285	21	of	of	IN
6745	8285	22	the	the	DT
6745	8285	23	coffee	coffee	NN
6745	8285	24	into	into	IN
6745	8285	25	a	a	DT
6745	8285	26	cup	cup	NN
6745	8285	27	,	,	,
6745	8285	28	to	to	TO
6745	8285	29	see	see	VB
6745	8285	30	that	that	IN
6745	8285	31	the	the	DT
6745	8285	32	nozzle	nozzle	NN
6745	8285	33	of	of	IN
6745	8285	34	the	the	DT
6745	8285	35	pot	pot	NN
6745	8285	36	is	be	VBZ
6745	8285	37	not	not	RB
6745	8285	38	filled	fill	VBN
6745	8285	39	with	with	IN
6745	8285	40	grounds	ground	NNS
6745	8285	41	.	.	.
6745	8286	1	Turn	turn	VB
6745	8286	2	this	this	DT
6745	8286	3	back	back	RP
6745	8286	4	,	,	,
6745	8286	5	and	and	CC
6745	8286	6	let	let	VB
6745	8286	7	the	the	DT
6745	8286	8	coffee	coffee	NN
6745	8286	9	stand	stand	VB
6745	8286	10	a	a	DT
6745	8286	11	few	few	JJ
6745	8286	12	moments	moment	NNS
6745	8286	13	to	to	TO
6745	8286	14	settle	settle	VB
6745	8286	15	,	,	,
6745	8286	16	taking	take	VBG
6745	8286	17	care	care	NN
6745	8286	18	that	that	IN
6745	8286	19	it	-PRON-	PRP
6745	8286	20	does	do	VBZ
6745	8286	21	not	not	RB
6745	8286	22	boil	boil	VB
6745	8286	23	again	again	RB
6745	8286	24	.	.	.
6745	8287	1	The	the	DT
6745	8287	2	advantages	advantage	NNS
6745	8287	3	of	of	IN
6745	8287	4	boiled	boil	VBN
6745	8287	5	coffee	coffee	NN
6745	8287	6	are	be	VBP
6745	8287	7	that	that	IN
6745	8287	8	when	when	WRB
6745	8287	9	the	the	DT
6745	8287	10	egg	egg	NN
6745	8287	11	is	be	VBZ
6745	8287	12	used	use	VBN
6745	8287	13	the	the	DT
6745	8287	14	yolk	yolk	NN
6745	8287	15	gives	give	VBZ
6745	8287	16	a	a	DT
6745	8287	17	very	very	RB
6745	8287	18	rich	rich	JJ
6745	8287	19	flavor	flavor	NN
6745	8287	20	,	,	,
6745	8287	21	and	and	CC
6745	8287	22	when	when	WRB
6745	8287	23	the	the	DT
6745	8287	24	milk	milk	NN
6745	8287	25	or	or	CC
6745	8287	26	cream	cream	NN
6745	8287	27	is	be	VBZ
6745	8287	28	added	add	VBN
6745	8287	29	the	the	DT
6745	8287	30	coffee	coffee	NN
6745	8287	31	has	have	VBZ
6745	8287	32	a	a	DT
6745	8287	33	rich	rich	JJ
6745	8287	34	,	,	,
6745	8287	35	yellow	yellow	JJ
6745	8287	36	look	look	NN
6745	8287	37	,	,	,
6745	8287	38	which	which	WDT
6745	8287	39	is	be	VBZ
6745	8287	40	pleasing	pleasing	JJ
6745	8287	41	.	.	.
6745	8288	1	It	-PRON-	PRP
6745	8288	2	has	have	VBZ
6745	8288	3	also	also	RB
6745	8288	4	a	a	DT
6745	8288	5	peculiar	peculiar	JJ
6745	8288	6	flavor	flavor	NN
6745	8288	7	,	,	,
6745	8288	8	which	which	WDT
6745	8288	9	many	many	JJ
6745	8288	10	people	people	NNS
6745	8288	11	prefer	prefer	VBP
6745	8288	12	to	to	IN
6745	8288	13	the	the	DT
6745	8288	14	flavor	flavor	NN
6745	8288	15	gained	gain	VBN
6745	8288	16	by	by	IN
6745	8288	17	any	any	DT
6745	8288	18	other	other	JJ
6745	8288	19	process	process	NN
6745	8288	20	.	.	.
6745	8289	1	The	the	DT
6745	8289	2	disadvantages	disadvantage	NNS
6745	8289	3	are	be	VBP
6745	8289	4	that	that	IN
6745	8289	5	the	the	DT
6745	8289	6	egg	egg	NN
6745	8289	7	coats	coat	VBZ
6745	8289	8	the	the	DT
6745	8289	9	dry	dry	JJ
6745	8289	10	coffee	coffee	NN
6745	8289	11	,	,	,
6745	8289	12	and	and	CC
6745	8289	13	when	when	WRB
6745	8289	14	the	the	DT
6745	8289	15	hot	hot	JJ
6745	8289	16	water	water	NN
6745	8289	17	is	be	VBZ
6745	8289	18	added	add	VBN
6745	8289	19	the	the	DT
6745	8289	20	coating	coating	NN
6745	8289	21	becomes	become	VBZ
6745	8289	22	hard	hard	JJ
6745	8289	23	,	,	,
6745	8289	24	and	and	CC
6745	8289	25	a	a	DT
6745	8289	26	great	great	JJ
6745	8289	27	deal	deal	NN
6745	8289	28	of	of	IN
6745	8289	29	the	the	DT
6745	8289	30	best	good	JJS
6745	8289	31	of	of	IN
6745	8289	32	the	the	DT
6745	8289	33	coffee	coffee	NN
6745	8289	34	remains	remain	VBZ
6745	8289	35	in	in	IN
6745	8289	36	the	the	DT
6745	8289	37	grounds	ground	NNS
6745	8289	38	after	after	IN
6745	8289	39	boiling	boil	VBG
6745	8289	40	.	.	.
6745	8290	1	Also	also	RB
6745	8290	2	,	,	,
6745	8290	3	in	in	IN
6745	8290	4	boiling	boil	VBG
6745	8290	5	,	,	,
6745	8290	6	much	much	JJ
6745	8290	7	of	of	IN
6745	8290	8	the	the	DT
6745	8290	9	fine	fine	JJ
6745	8290	10	flavor	flavor	NN
6745	8290	11	is	be	VBZ
6745	8290	12	lost	lose	VBN
6745	8290	13	in	in	IN
6745	8290	14	the	the	DT
6745	8290	15	steam	steam	NN
6745	8290	16	that	that	WDT
6745	8290	17	escapes	escape	VBZ
6745	8290	18	from	from	IN
6745	8290	19	the	the	DT
6745	8290	20	pot	pot	NN
6745	8290	21	.	.	.
6745	8291	1	Filtered	Filtered	NNP
6745	8291	2	Coffee	Coffee	NNP
6745	8291	3	.	.	.
6745	8292	1	Another	another	DT
6745	8292	2	--	--	:
6745	8292	3	and	and	CC
6745	8292	4	really	really	RB
6745	8292	5	the	the	DT
6745	8292	6	most	most	RBS
6745	8292	7	economical	economical	JJ
6745	8292	8	and	and	CC
6745	8292	9	the	the	DT
6745	8292	10	easiest	easy	JJS
6745	8292	11	--	--	:
6745	8292	12	way	way	NN
6745	8292	13	of	of	IN
6745	8292	14	making	make	VBG
6745	8292	15	coffee	coffee	NN
6745	8292	16	is	be	VBZ
6745	8292	17	by	by	IN
6745	8292	18	filtering	filter	VBG
6745	8292	19	.	.	.
6745	8293	1	The	the	DT
6745	8293	2	French	french	JJ
6745	8293	3	coffee	coffee	NN
6745	8293	4	biggin	biggin	NN
6745	8293	5	is	be	VBZ
6745	8293	6	valuable	valuable	JJ
6745	8293	7	for	for	IN
6745	8293	8	this	this	DT
6745	8293	9	.	.	.
6745	8294	1	It	-PRON-	PRP
6745	8294	2	consists	consist	VBZ
6745	8294	3	of	of	IN
6745	8294	4	two	two	CD
6745	8294	5	cylindrical	cylindrical	JJ
6745	8294	6	tin	tin	NN
6745	8294	7	vessels	vessel	NNS
6745	8294	8	,	,	,
6745	8294	9	one	one	CD
6745	8294	10	fitting	fitting	NN
6745	8294	11	into	into	IN
6745	8294	12	another	another	DT
6745	8294	13	,	,	,
6745	8294	14	and	and	CC
6745	8294	15	the	the	DT
6745	8294	16	bottom	bottom	NN
6745	8294	17	of	of	IN
6745	8294	18	the	the	DT
6745	8294	19	upper	upper	JJ
6745	8294	20	being	be	VBG
6745	8294	21	a	a	DT
6745	8294	22	fine	fine	JJ
6745	8294	23	strainer	strainer	NN
6745	8294	24	.	.	.
6745	8295	1	Another	another	DT
6745	8295	2	coarser	coarser	NN
6745	8295	3	strainer	strainer	NN
6745	8295	4	,	,	,
6745	8295	5	with	with	IN
6745	8295	6	a	a	DT
6745	8295	7	rod	rod	NN
6745	8295	8	running	run	VBG
6745	8295	9	from	from	IN
6745	8295	10	the	the	DT
6745	8295	11	centre	centre	NN
6745	8295	12	,	,	,
6745	8295	13	is	be	VBZ
6745	8295	14	placed	place	VBN
6745	8295	15	upon	upon	IN
6745	8295	16	this	this	DT
6745	8295	17	.	.	.
6745	8296	1	Then	then	RB
6745	8296	2	the	the	DT
6745	8296	3	coffee	coffee	NN
6745	8296	4	,	,	,
6745	8296	5	which	which	WDT
6745	8296	6	must	must	MD
6745	8296	7	be	be	VB
6745	8296	8	finely	finely	RB
6745	8296	9	-	-	HYPH
6745	8296	10	ground	ground	NN
6745	8296	11	,	,	,
6745	8296	12	is	be	VBZ
6745	8296	13	put	put	VBN
6745	8296	14	in	in	RP
6745	8296	15	,	,	,
6745	8296	16	and	and	CC
6745	8296	17	another	another	DT
6745	8296	18	strainer	strainer	NN
6745	8296	19	is	be	VBZ
6745	8296	20	placed	place	VBN
6745	8296	21	at	at	IN
6745	8296	22	the	the	DT
6745	8296	23	top	top	NN
6745	8296	24	of	of	IN
6745	8296	25	the	the	DT
6745	8296	26	rod	rod	NN
6745	8296	27	.	.	.
6745	8297	1	The	the	DT
6745	8297	2	boiling	boiling	NN
6745	8297	3	water	water	NN
6745	8297	4	is	be	VBZ
6745	8297	5	poured	pour	VBN
6745	8297	6	on	on	RP
6745	8297	7	,	,	,
6745	8297	8	and	and	CC
6745	8297	9	the	the	DT
6745	8297	10	pot	pot	NN
6745	8297	11	set	set	NN
6745	8297	12	where	where	WRB
6745	8297	13	it	-PRON-	PRP
6745	8297	14	will	will	MD
6745	8297	15	keep	keep	VB
6745	8297	16	hot	hot	JJ
6745	8297	17	,	,	,
6745	8297	18	but	but	CC
6745	8297	19	not	not	RB
6745	8297	20	boil	boil	VB
6745	8297	21	,	,	,
6745	8297	22	until	until	IN
6745	8297	23	the	the	DT
6745	8297	24	water	water	NN
6745	8297	25	has	have	VBZ
6745	8297	26	gone	go	VBN
6745	8297	27	through	through	RB
6745	8297	28	.	.	.
6745	8298	1	This	this	DT
6745	8298	2	will	will	MD
6745	8298	3	make	make	VB
6745	8298	4	a	a	DT
6745	8298	5	clear	clear	JJ
6745	8298	6	,	,	,
6745	8298	7	strong	strong	JJ
6745	8298	8	coffee	coffee	NN
6745	8298	9	,	,	,
6745	8298	10	with	with	IN
6745	8298	11	a	a	DT
6745	8298	12	rich	rich	JJ
6745	8298	13	,	,	,
6745	8298	14	smooth	smooth	JJ
6745	8298	15	flavor	flavor	NN
6745	8298	16	.	.	.
6745	8299	1	The	the	DT
6745	8299	2	advantage	advantage	NN
6745	8299	3	of	of	IN
6745	8299	4	the	the	DT
6745	8299	5	two	two	CD
6745	8299	6	extra	extra	JJ
6745	8299	7	strainers	strainer	NNS
6745	8299	8	is	be	VBZ
6745	8299	9	that	that	IN
6745	8299	10	the	the	DT
6745	8299	11	one	one	NN
6745	8299	12	coming	come	VBG
6745	8299	13	next	next	RB
6745	8299	14	to	to	IN
6745	8299	15	the	the	DT
6745	8299	16	fine	fine	JJ
6745	8299	17	strainer	strainer	NN
6745	8299	18	prevents	prevent	VBZ
6745	8299	19	the	the	DT
6745	8299	20	grounds	ground	NNS
6745	8299	21	from	from	IN
6745	8299	22	filling	fill	VBG
6745	8299	23	up	up	RP
6745	8299	24	the	the	DT
6745	8299	25	fine	fine	JJ
6745	8299	26	holes	hole	NNS
6745	8299	27	,	,	,
6745	8299	28	and	and	CC
6745	8299	29	so	so	RB
6745	8299	30	the	the	DT
6745	8299	31	coffee	coffee	NN
6745	8299	32	is	be	VBZ
6745	8299	33	clear	clear	JJ
6745	8299	34	,	,	,
6745	8299	35	and	and	CC
6745	8299	36	made	make	VBD
6745	8299	37	more	more	RBR
6745	8299	38	easily	easily	RB
6745	8299	39	.	.	.
6745	8300	1	The	the	DT
6745	8300	2	upper	upper	JJ
6745	8300	3	strainer	strainer	NN
6745	8300	4	causes	cause	VBZ
6745	8300	5	the	the	DT
6745	8300	6	boiling	boiling	NN
6745	8300	7	water	water	NN
6745	8300	8	to	to	TO
6745	8300	9	fall	fall	VB
6745	8300	10	on	on	IN
6745	8300	11	the	the	DT
6745	8300	12	coffee	coffee	NN
6745	8300	13	like	like	IN
6745	8300	14	rain	rain	NN
6745	8300	15	.	.	.
6745	8301	1	In	in	IN
6745	8301	2	this	this	DT
6745	8301	3	way	way	NN
6745	8301	4	it	-PRON-	PRP
6745	8301	5	is	be	VBZ
6745	8301	6	more	more	RBR
6745	8301	7	evenly	evenly	RB
6745	8301	8	distributed	distribute	VBN
6745	8301	9	,	,	,
6745	8301	10	and	and	CC
6745	8301	11	the	the	DT
6745	8301	12	fine	fine	JJ
6745	8301	13	coffee	coffee	NN
6745	8301	14	is	be	VBZ
6745	8301	15	not	not	RB
6745	8301	16	carried	carry	VBN
6745	8301	17	through	through	IN
6745	8301	18	the	the	DT
6745	8301	19	fine	fine	JJ
6745	8301	20	strainer	strainer	NN
6745	8301	21	,	,	,
6745	8301	22	as	as	IN
6745	8301	23	it	-PRON-	PRP
6745	8301	24	would	would	MD
6745	8301	25	be	be	VB
6745	8301	26	if	if	IN
6745	8301	27	the	the	DT
6745	8301	28	water	water	NN
6745	8301	29	were	be	VBD
6745	8301	30	poured	pour	VBN
6745	8301	31	directly	directly	RB
6745	8301	32	on	on	IN
6745	8301	33	the	the	DT
6745	8301	34	dry	dry	JJ
6745	8301	35	coffee	coffee	NN
6745	8301	36	.	.	.
6745	8302	1	When	when	WRB
6745	8302	2	milk	milk	NN
6745	8302	3	or	or	CC
6745	8302	4	cream	cream	NN
6745	8302	5	is	be	VBZ
6745	8302	6	added	add	VBN
6745	8302	7	to	to	IN
6745	8302	8	filtered	filter	VBN
6745	8302	9	coffee	coffee	NN
6745	8302	10	it	-PRON-	PRP
6745	8302	11	does	do	VBZ
6745	8302	12	not	not	RB
6745	8302	13	turn	turn	VB
6745	8302	14	a	a	DT
6745	8302	15	rich	rich	JJ
6745	8302	16	yellow	yellow	NN
6745	8302	17	,	,	,
6745	8302	18	as	as	IN
6745	8302	19	in	in	IN
6745	8302	20	the	the	DT
6745	8302	21	case	case	NN
6745	8302	22	of	of	IN
6745	8302	23	that	that	DT
6745	8302	24	boiled	boil	VBN
6745	8302	25	with	with	IN
6745	8302	26	an	an	DT
6745	8302	27	egg	egg	NN
6745	8302	28	.	.	.
6745	8303	1	A	a	DT
6745	8303	2	few	few	JJ
6745	8303	3	spoonfuls	spoonful	NNS
6745	8303	4	of	of	IN
6745	8303	5	this	this	DT
6745	8303	6	coffee	coffee	NN
6745	8303	7	,	,	,
6745	8303	8	without	without	IN
6745	8303	9	sugar	sugar	NN
6745	8303	10	or	or	CC
6745	8303	11	milk	milk	NN
6745	8303	12	,	,	,
6745	8303	13	taken	take	VBN
6745	8303	14	after	after	IN
6745	8303	15	dinner	dinner	NN
6745	8303	16	,	,	,
6745	8303	17	is	be	VBZ
6745	8303	18	said	say	VBN
6745	8303	19	to	to	TO
6745	8303	20	help	help	VB
6745	8303	21	digestion	digestion	NN
6745	8303	22	.	.	.
6745	8304	1	Vienna	Vienna	NNP
6745	8304	2	Coffee	Coffee	NNP
6745	8304	3	.	.	.
6745	8305	1	A	a	DT
6745	8305	2	quartet	quartet	NN
6745	8305	3	of	of	IN
6745	8305	4	a	a	DT
6745	8305	5	cupful	cupful	NN
6745	8305	6	of	of	IN
6745	8305	7	boiled	boil	VBN
6745	8305	8	milk	milk	NN
6745	8305	9	.	.	.
6745	8306	1	Add	add	VB
6745	8306	2	three	three	CD
6745	8306	3	table	table	NN
6745	8306	4	-	-	HYPH
6745	8306	5	spoonfuls	spoonful	NNS
6745	8306	6	of	of	IN
6745	8306	7	whipped	whip	VBN
6745	8306	8	cream	cream	NN
6745	8306	9	,	,	,
6745	8306	10	and	and	CC
6745	8306	11	fill	fill	VB
6745	8306	12	up	up	RP
6745	8306	13	with	with	IN
6745	8306	14	filtered	filter	VBN
6745	8306	15	coffee	coffee	NN
6745	8306	16	.	.	.
6745	8307	1	Café	Café	NNP
6745	8307	2	au	au	NNP
6745	8307	3	Lait	Lait	NNP
6745	8307	4	.	.	.
6745	8308	1	This	this	DT
6745	8308	2	is	be	VBZ
6745	8308	3	simply	simply	RB
6745	8308	4	one	one	CD
6745	8308	5	pint	pint	NN
6745	8308	6	of	of	IN
6745	8308	7	filtered	filter	VBN
6745	8308	8	coffee	coffee	NN
6745	8308	9	added	add	VBN
6745	8308	10	to	to	IN
6745	8308	11	one	one	CD
6745	8308	12	pint	pint	NN
6745	8308	13	of	of	IN
6745	8308	14	milk	milk	NN
6745	8308	15	that	that	WDT
6745	8308	16	has	have	VBZ
6745	8308	17	come	come	VBN
6745	8308	18	just	just	RB
6745	8308	19	to	to	IN
6745	8308	20	the	the	DT
6745	8308	21	boiling	boiling	NN
6745	8308	22	point	point	NN
6745	8308	23	.	.	.
6745	8309	1	Steamed	Steamed	NNP
6745	8309	2	Coffee	Coffee	NNP
6745	8309	3	.	.	.
6745	8310	1	Another	another	DT
6745	8310	2	mode	mode	NN
6745	8310	3	of	of	IN
6745	8310	4	preparing	prepare	VBG
6745	8310	5	coffee	coffee	NN
6745	8310	6	is	be	VBZ
6745	8310	7	to	to	TO
6745	8310	8	steam	steam	VB
6745	8310	9	it	-PRON-	PRP
6745	8310	10	.	.	.
6745	8311	1	The	the	DT
6745	8311	2	coffee	coffee	NN
6745	8311	3	is	be	VBZ
6745	8311	4	put	put	VBN
6745	8311	5	in	in	IN
6745	8311	6	a	a	DT
6745	8311	7	pot	pot	NN
6745	8311	8	and	and	CC
6745	8311	9	boiling	boiling	NN
6745	8311	10	water	water	NN
6745	8311	11	poured	pour	VBD
6745	8311	12	on	on	IN
6745	8311	13	it	-PRON-	PRP
6745	8311	14	.	.	.
6745	8312	1	This	this	DT
6745	8312	2	pot	pot	NN
6745	8312	3	,	,	,
6745	8312	4	which	which	WDT
6745	8312	5	is	be	VBZ
6745	8312	6	made	make	VBN
6745	8312	7	to	to	TO
6745	8312	8	fit	fit	VB
6745	8312	9	into	into	IN
6745	8312	10	a	a	DT
6745	8312	11	tea	tea	NN
6745	8312	12	-	-	HYPH
6745	8312	13	kettle	kettle	NN
6745	8312	14	,	,	,
6745	8312	15	is	be	VBZ
6745	8312	16	placed	place	VBN
6745	8312	17	in	in	IN
6745	8312	18	the	the	DT
6745	8312	19	kettle	kettle	NN
6745	8312	20	,	,	,
6745	8312	21	and	and	CC
6745	8312	22	the	the	DT
6745	8312	23	coffee	coffee	NN
6745	8312	24	is	be	VBZ
6745	8312	25	cooked	cook	VBN
6745	8312	26	from	from	IN
6745	8312	27	ten	ten	CD
6745	8312	28	to	to	IN
6745	8312	29	twenty	twenty	CD
6745	8312	30	minutes	minute	NNS
6745	8312	31	,	,	,
6745	8312	32	the	the	DT
6745	8312	33	water	water	NN
6745	8312	34	in	in	IN
6745	8312	35	the	the	DT
6745	8312	36	kettle	kettle	NN
6745	8312	37	boiling	boil	VBG
6745	8312	38	all	all	PDT
6745	8312	39	the	the	DT
6745	8312	40	time	time	NN
6745	8312	41	.	.	.
6745	8313	1	This	this	DT
6745	8313	2	will	will	MD
6745	8313	3	make	make	VB
6745	8313	4	a	a	DT
6745	8313	5	clear	clear	JJ
6745	8313	6	and	and	CC
6745	8313	7	delicious	delicious	JJ
6745	8313	8	drink	drink	NN
6745	8313	9	.	.	.
6745	8314	1	Tea	tea	NN
6745	8314	2	.	.	.
6745	8315	1	There	there	EX
6745	8315	2	are	be	VBP
6745	8315	3	three	three	CD
6745	8315	4	varieties	variety	NNS
6745	8315	5	of	of	IN
6745	8315	6	the	the	DT
6745	8315	7	tea	tea	NN
6745	8315	8	plant	plant	NN
6745	8315	9	;	;	:
6745	8315	10	both	both	DT
6745	8315	11	black	black	JJ
6745	8315	12	and	and	CC
6745	8315	13	green	green	JJ
6745	8315	14	tea	tea	NN
6745	8315	15	can	can	MD
6745	8315	16	be	be	VB
6745	8315	17	prepared	prepare	VBN
6745	8315	18	from	from	IN
6745	8315	19	them	-PRON-	PRP
6745	8315	20	all	all	DT
6745	8315	21	.	.	.
6745	8316	1	Green	green	JJ
6745	8316	2	tea	tea	NN
6745	8316	3	is	be	VBZ
6745	8316	4	made	make	VBN
6745	8316	5	from	from	IN
6745	8316	6	leaves	leave	NNS
6745	8316	7	which	which	WDT
6745	8316	8	are	be	VBP
6745	8316	9	dried	dry	VBN
6745	8316	10	quickly	quickly	RB
6745	8316	11	,	,	,
6745	8316	12	and	and	CC
6745	8316	13	black	black	JJ
6745	8316	14	from	from	IN
6745	8316	15	leaves	leave	NNS
6745	8316	16	which	which	WDT
6745	8316	17	have	have	VBP
6745	8316	18	first	first	RB
6745	8316	19	been	be	VBN
6745	8316	20	allowed	allow	VBN
6745	8316	21	to	to	TO
6745	8316	22	stand	stand	VB
6745	8316	23	twelve	twelve	CD
6745	8316	24	hours	hour	NNS
6745	8316	25	or	or	CC
6745	8316	26	more	more	JJR
6745	8316	27	before	before	IN
6745	8316	28	roasting	roast	VBG
6745	8316	29	.	.	.
6745	8317	1	The	the	DT
6745	8317	2	leaves	leave	NNS
6745	8317	3	wilt	wilt	VBP
6745	8317	4	and	and	CC
6745	8317	5	grow	grow	VBP
6745	8317	6	moist	moist	JJ
6745	8317	7	in	in	IN
6745	8317	8	that	that	DT
6745	8317	9	time	time	NN
6745	8317	10	,	,	,
6745	8317	11	and	and	CC
6745	8317	12	that	that	DT
6745	8317	13	is	be	VBZ
6745	8317	14	what	what	WP
6745	8317	15	gives	give	VBZ
6745	8317	16	the	the	DT
6745	8317	17	dark	dark	JJ
6745	8317	18	and	and	CC
6745	8317	19	peculiar	peculiar	JJ
6745	8317	20	appearance	appearance	NN
6745	8317	21	to	to	IN
6745	8317	22	this	this	DT
6745	8317	23	tea	tea	NN
6745	8317	24	.	.	.
6745	8318	1	In	in	IN
6745	8318	2	making	make	VBG
6745	8318	3	tea	tea	NN
6745	8318	4	the	the	DT
6745	8318	5	pot	pot	NN
6745	8318	6	should	should	MD
6745	8318	7	be	be	VB
6745	8318	8	earthen	earthen	JJ
6745	8318	9	,	,	,
6745	8318	10	rinsed	rinse	VBN
6745	8318	11	with	with	IN
6745	8318	12	boiling	boiling	NN
6745	8318	13	water	water	NN
6745	8318	14	and	and	CC
6745	8318	15	left	leave	VBD
6745	8318	16	to	to	TO
6745	8318	17	stand	stand	VB
6745	8318	18	a	a	DT
6745	8318	19	few	few	JJ
6745	8318	20	moments	moment	NNS
6745	8318	21	on	on	IN
6745	8318	22	the	the	DT
6745	8318	23	stove	stove	NN
6745	8318	24	,	,	,
6745	8318	25	to	to	TO
6745	8318	26	dry	dry	VB
6745	8318	27	.	.	.
6745	8319	1	Put	put	VB
6745	8319	2	in	in	RP
6745	8319	3	the	the	DT
6745	8319	4	tea	tea	NN
6745	8319	5	leaves	leave	NNS
6745	8319	6	,	,	,
6745	8319	7	and	and	CC
6745	8319	8	let	let	VB
6745	8319	9	the	the	DT
6745	8319	10	pot	pot	NN
6745	8319	11	stand	stand	VB
6745	8319	12	a	a	DT
6745	8319	13	few	few	JJ
6745	8319	14	minutes	minute	NNS
6745	8319	15	longer	long	RBR
6745	8319	16	.	.	.
6745	8320	1	Pour	pour	VB
6745	8320	2	on	on	IN
6745	8320	3	boiling	boil	VBG
6745	8320	4	water	water	NN
6745	8320	5	,	,	,
6745	8320	6	leaving	leave	VBG
6745	8320	7	the	the	DT
6745	8320	8	pot	pot	NN
6745	8320	9	standing	stand	VBG
6745	8320	10	where	where	WRB
6745	8320	11	it	-PRON-	PRP
6745	8320	12	will	will	MD
6745	8320	13	be	be	VB
6745	8320	14	at	at	IN
6745	8320	15	the	the	DT
6745	8320	16	boiling	boiling	NN
6745	8320	17	point	point	NN
6745	8320	18	,	,	,
6745	8320	19	yet	yet	CC
6745	8320	20	will	will	MD
6745	8320	21	not	not	RB
6745	8320	22	boil	boil	VB
6745	8320	23	,	,	,
6745	8320	24	for	for	IN
6745	8320	25	from	from	IN
6745	8320	26	three	three	CD
6745	8320	27	to	to	TO
6745	8320	28	five	five	CD
6745	8320	29	minutes	minute	NNS
6745	8320	30	.	.	.
6745	8321	1	For	for	IN
6745	8321	2	moderate	moderate	JJ
6745	8321	3	strength	strength	NN
6745	8321	4	use	use	NN
6745	8321	5	one	one	CD
6745	8321	6	teaspoonful	teaspoonful	NN
6745	8321	7	of	of	IN
6745	8321	8	tea	tea	NN
6745	8321	9	to	to	IN
6745	8321	10	half	half	PDT
6745	8321	11	a	a	DT
6745	8321	12	pint	pint	NN
6745	8321	13	of	of	IN
6745	8321	14	water	water	NN
6745	8321	15	.	.	.
6745	8322	1	If	if	IN
6745	8322	2	the	the	DT
6745	8322	3	water	water	NN
6745	8322	4	is	be	VBZ
6745	8322	5	soft	soft	JJ
6745	8322	6	it	-PRON-	PRP
6745	8322	7	should	should	MD
6745	8322	8	be	be	VB
6745	8322	9	used	use	VBN
6745	8322	10	as	as	RB
6745	8322	11	soon	soon	RB
6745	8322	12	as	as	IN
6745	8322	13	it	-PRON-	PRP
6745	8322	14	boils	boil	VBZ
6745	8322	15	,	,	,
6745	8322	16	for	for	IN
6745	8322	17	boiling	boil	VBG
6745	8322	18	causes	cause	NNS
6745	8322	19	all	all	PDT
6745	8322	20	the	the	DT
6745	8322	21	gases	gas	NNS
6745	8322	22	which	which	WDT
6745	8322	23	flavor	flavor	VBP
6745	8322	24	the	the	DT
6745	8322	25	water	water	NN
6745	8322	26	to	to	TO
6745	8322	27	escape	escape	VB
6745	8322	28	;	;	:
6745	8322	29	but	but	CC
6745	8322	30	if	if	IN
6745	8322	31	the	the	DT
6745	8322	32	water	water	NN
6745	8322	33	is	be	VBZ
6745	8322	34	hard	hard	JJ
6745	8322	35	it	-PRON-	PRP
6745	8322	36	is	be	VBZ
6745	8322	37	best	good	JJS
6745	8322	38	to	to	TO
6745	8322	39	boil	boil	VB
6745	8322	40	from	from	IN
6745	8322	41	twenty	twenty	CD
6745	8322	42	to	to	IN
6745	8322	43	thirty	thirty	CD
6745	8322	44	minutes	minute	NNS
6745	8322	45	.	.	.
6745	8323	1	The	the	DT
6745	8323	2	gases	gas	NNS
6745	8323	3	escape	escape	VBP
6745	8323	4	from	from	IN
6745	8323	5	hard	hard	JJ
6745	8323	6	water	water	NN
6745	8323	7	also	also	RB
6745	8323	8	,	,	,
6745	8323	9	but	but	CC
6745	8323	10	boiling	boil	VBG
6745	8323	11	causes	cause	VBZ
6745	8323	12	the	the	DT
6745	8323	13	mineral	mineral	NN
6745	8323	14	matter	matter	NN
6745	8323	15	,	,	,
6745	8323	16	which	which	WDT
6745	8323	17	hardens	harden	VBZ
6745	8323	18	the	the	DT
6745	8323	19	water	water	NN
6745	8323	20	,	,	,
6745	8323	21	to	to	TO
6745	8323	22	settle	settle	VB
6745	8323	23	on	on	IN
6745	8323	24	the	the	DT
6745	8323	25	bottom	bottom	NN
6745	8323	26	of	of	IN
6745	8323	27	the	the	DT
6745	8323	28	kettle	kettle	NN
6745	8323	29	,	,	,
6745	8323	30	and	and	CC
6745	8323	31	the	the	DT
6745	8323	32	water	water	NN
6745	8323	33	becomes	become	VBZ
6745	8323	34	softer	soft	JJR
6745	8323	35	.	.	.
6745	8324	1	Lemonade	Lemonade	NNP
6745	8324	2	.	.	.
6745	8325	1	Good	good	JJ
6745	8325	2	lemonade	lemonade	NN
6745	8325	3	can	can	MD
6745	8325	4	be	be	VB
6745	8325	5	made	make	VBN
6745	8325	6	with	with	IN
6745	8325	7	half	half	PDT
6745	8325	8	a	a	DT
6745	8325	9	pint	pint	NN
6745	8325	10	of	of	IN
6745	8325	11	lemon	lemon	NN
6745	8325	12	juice	juice	NN
6745	8325	13	(	(	-LRB-
6745	8325	14	extracted	extract	VBN
6745	8325	15	with	with	IN
6745	8325	16	a	a	DT
6745	8325	17	squeezer	squeezer	NN
6745	8325	18	,	,	,
6745	8325	19	and	and	CC
6745	8325	20	strained	strained	JJ
6745	8325	21	)	)	-RRB-
6745	8325	22	,	,	,
6745	8325	23	three	three	CD
6745	8325	24	pints	pint	NNS
6745	8325	25	of	of	IN
6745	8325	26	water	water	NN
6745	8325	27	and	and	CC
6745	8325	28	a	a	DT
6745	8325	29	generous	generous	JJ
6745	8325	30	pint	pint	NN
6745	8325	31	of	of	IN
6745	8325	32	sugar	sugar	NN
6745	8325	33	.	.	.
6745	8326	1	Have	have	VBP
6745	8326	2	the	the	DT
6745	8326	3	drink	drink	NN
6745	8326	4	cold	cold	NN
6745	8326	5	.	.	.
6745	8327	1	Hot	hot	JJ
6745	8327	2	lemonade	lemonade	NN
6745	8327	3	is	be	VBZ
6745	8327	4	highly	highly	RB
6745	8327	5	recommended	recommend	VBN
6745	8327	6	for	for	IN
6745	8327	7	a	a	DT
6745	8327	8	cold	cold	NN
6745	8327	9	.	.	.
6745	8328	1	A	a	DT
6745	8328	2	glass	glass	NN
6745	8328	3	can	can	MD
6745	8328	4	be	be	VB
6745	8328	5	made	make	VBN
6745	8328	6	with	with	IN
6745	8328	7	the	the	DT
6745	8328	8	juice	juice	NN
6745	8328	9	of	of	IN
6745	8328	10	a	a	DT
6745	8328	11	lemon	lemon	NN
6745	8328	12	,	,	,
6745	8328	13	one	one	CD
6745	8328	14	large	large	JJ
6745	8328	15	table	table	NN
6745	8328	16	-	-	HYPH
6745	8328	17	spoonful	spoonful	JJ
6745	8328	18	of	of	IN
6745	8328	19	sugar	sugar	NN
6745	8328	20	and	and	CC
6745	8328	21	a	a	DT
6745	8328	22	cupful	cupful	NN
6745	8328	23	of	of	IN
6745	8328	24	boiling	boil	VBG
6745	8328	25	water	water	NN
6745	8328	26	.	.	.
6745	8329	1	Drink	drink	VB
6745	8329	2	it	-PRON-	PRP
6745	8329	3	hot	hot	JJ
6745	8329	4	.	.	.
6745	8330	1	HOW--	HOW--	NNP
6745	8330	2	To	to	IN
6745	8330	3	Blanch	Blanch	NNP
6745	8330	4	Almonds	Almonds	NNP
6745	8330	5	.	.	.
6745	8331	1	Shell	Shell	NNP
6745	8331	2	the	the	DT
6745	8331	3	nuts	nut	NNS
6745	8331	4	,	,	,
6745	8331	5	and	and	CC
6745	8331	6	pour	pour	VB
6745	8331	7	boiling	boil	VBG
6745	8331	8	water	water	NN
6745	8331	9	over	over	IN
6745	8331	10	them	-PRON-	PRP
6745	8331	11	.	.	.
6745	8332	1	Let	let	VB
6745	8332	2	them	-PRON-	PRP
6745	8332	3	stand	stand	VB
6745	8332	4	in	in	IN
6745	8332	5	the	the	DT
6745	8332	6	water	water	NN
6745	8332	7	a	a	DT
6745	8332	8	minute	minute	NN
6745	8332	9	,	,	,
6745	8332	10	and	and	CC
6745	8332	11	then	then	RB
6745	8332	12	throw	throw	VB
6745	8332	13	them	-PRON-	PRP
6745	8332	14	into	into	IN
6745	8332	15	cold	cold	JJ
6745	8332	16	water	water	NN
6745	8332	17	.	.	.
6745	8333	1	Rub	rub	VB
6745	8333	2	between	between	IN
6745	8333	3	the	the	DT
6745	8333	4	hands	hand	NNS
6745	8333	5	.	.	.
6745	8334	1	To	to	IN
6745	8334	2	Corn	Corn	NNP
6745	8334	3	Beef	Beef	NNP
6745	8334	4	.	.	.
6745	8335	1	For	for	IN
6745	8335	2	fifty	fifty	CD
6745	8335	3	pounds	pound	NNS
6745	8335	4	of	of	IN
6745	8335	5	beef	beef	NN
6745	8335	6	make	make	VBP
6745	8335	7	a	a	DT
6745	8335	8	pickle	pickle	NN
6745	8335	9	with	with	IN
6745	8335	10	two	two	CD
6745	8335	11	gallons	gallon	NNS
6745	8335	12	of	of	IN
6745	8335	13	water	water	NN
6745	8335	14	,	,	,
6745	8335	15	four	four	CD
6745	8335	16	pounds	pound	NNS
6745	8335	17	of	of	IN
6745	8335	18	salt	salt	NN
6745	8335	19	,	,	,
6745	8335	20	one	one	CD
6745	8335	21	and	and	CC
6745	8335	22	a	a	DT
6745	8335	23	half	half	NN
6745	8335	24	pounds	pound	NNS
6745	8335	25	of	of	IN
6745	8335	26	brown	brown	JJ
6745	8335	27	sugar	sugar	NN
6745	8335	28	,	,	,
6745	8335	29	one	one	CD
6745	8335	30	and	and	CC
6745	8335	31	a	a	DT
6745	8335	32	half	half	NN
6745	8335	33	ounces	ounce	NNS
6745	8335	34	of	of	IN
6745	8335	35	saltpetre	saltpetre	NNP
6745	8335	36	,	,	,
6745	8335	37	half	half	PDT
6745	8335	38	an	an	DT
6745	8335	39	ounce	ounce	NN
6745	8335	40	of	of	IN
6745	8335	41	saleratus	saleratus	NNP
6745	8335	42	.	.	.
6745	8336	1	Put	put	VB
6745	8336	2	these	these	DT
6745	8336	3	ingredients	ingredient	NNS
6745	8336	4	on	on	IN
6745	8336	5	to	to	TO
6745	8336	6	boil	boil	VB
6745	8336	7	,	,	,
6745	8336	8	and	and	CC
6745	8336	9	when	when	WRB
6745	8336	10	they	-PRON-	PRP
6745	8336	11	boil	boil	VBP
6745	8336	12	,	,	,
6745	8336	13	skim	skim	NNP
6745	8336	14	,	,	,
6745	8336	15	and	and	CC
6745	8336	16	put	put	VBD
6745	8336	17	away	away	RB
6745	8336	18	to	to	IN
6745	8336	19	cool	cool	JJ
6745	8336	20	.	.	.
6745	8337	1	When	when	WRB
6745	8337	2	cold	cold	JJ
6745	8337	3	,	,	,
6745	8337	4	put	put	VBD
6745	8337	5	the	the	DT
6745	8337	6	beef	beef	NN
6745	8337	7	in	in	IN
6745	8337	8	it	-PRON-	PRP
6745	8337	9	.	.	.
6745	8338	1	Put	put	VB
6745	8338	2	weights	weight	NNS
6745	8338	3	on	on	IN
6745	8338	4	the	the	DT
6745	8338	5	meat	meat	NN
6745	8338	6	,	,	,
6745	8338	7	to	to	TO
6745	8338	8	keep	keep	VB
6745	8338	9	it	-PRON-	PRP
6745	8338	10	under	under	IN
6745	8338	11	the	the	DT
6745	8338	12	brine	brine	NN
6745	8338	13	.	.	.
6745	8339	1	To	to	IN
6745	8339	2	Scrape	Scrape	NNP
6745	8339	3	Chocolate	Chocolate	NNP
6745	8339	4	.	.	.
6745	8340	1	If	if	IN
6745	8340	2	only	only	RB
6745	8340	3	one	one	CD
6745	8340	4	square	square	NN
6745	8340	5	of	of	IN
6745	8340	6	chocolate	chocolate	NN
6745	8340	7	is	be	VBZ
6745	8340	8	needed	need	VBN
6745	8340	9	,	,	,
6745	8340	10	draw	draw	VB
6745	8340	11	a	a	DT
6745	8340	12	line	line	NN
6745	8340	13	across	across	IN
6745	8340	14	the	the	DT
6745	8340	15	two	two	CD
6745	8340	16	squares	square	NNS
6745	8340	17	at	at	IN
6745	8340	18	the	the	DT
6745	8340	19	end	end	NN
6745	8340	20	,	,	,
6745	8340	21	dividing	divide	VBG
6745	8340	22	them	-PRON-	PRP
6745	8340	23	in	in	IN
6745	8340	24	halves	half	NNS
6745	8340	25	.	.	.
6745	8341	1	With	with	IN
6745	8341	2	a	a	DT
6745	8341	3	sharp	sharp	JJ
6745	8341	4	knife	knife	NN
6745	8341	5	,	,	,
6745	8341	6	shave	shave	VB
6745	8341	7	off	off	RP
6745	8341	8	the	the	DT
6745	8341	9	chocolate	chocolate	NN
6745	8341	10	until	until	IN
6745	8341	11	you	-PRON-	PRP
6745	8341	12	come	come	VBP
6745	8341	13	to	to	IN
6745	8341	14	the	the	DT
6745	8341	15	line	line	NN
6745	8341	16	.	.	.
6745	8342	1	By	by	IN
6745	8342	2	this	this	DT
6745	8342	3	method	method	NN
6745	8342	4	there	there	EX
6745	8342	5	is	be	VBZ
6745	8342	6	no	no	DT
6745	8342	7	waste	waste	NN
6745	8342	8	of	of	IN
6745	8342	9	time	time	NN
6745	8342	10	or	or	CC
6745	8342	11	material	material	NN
6745	8342	12	.	.	.
6745	8343	1	If	if	IN
6745	8343	2	you	-PRON-	PRP
6745	8343	3	want	want	VBP
6745	8343	4	two	two	CD
6745	8343	5	or	or	CC
6745	8343	6	more	more	JJR
6745	8343	7	squares	square	NNS
6745	8343	8	,	,	,
6745	8343	9	all	all	DT
6745	8343	10	that	that	WDT
6745	8343	11	is	be	VBZ
6745	8343	12	necessary	necessary	JJ
6745	8343	13	is	be	VBZ
6745	8343	14	,	,	,
6745	8343	15	of	of	IN
6745	8343	16	course	course	NN
6745	8343	17	,	,	,
6745	8343	18	to	to	TO
6745	8343	19	shave	shave	VB
6745	8343	20	off	off	RP
6745	8343	21	until	until	IN
6745	8343	22	you	-PRON-	PRP
6745	8343	23	come	come	VBP
6745	8343	24	to	to	IN
6745	8343	25	the	the	DT
6745	8343	26	dividing	divide	VBG
6745	8343	27	line	line	NN
6745	8343	28	already	already	RB
6745	8343	29	there	there	RB
6745	8343	30	.	.	.
6745	8344	1	The	the	DT
6745	8344	2	pound	pound	NN
6745	8344	3	packages	package	NNS
6745	8344	4	of	of	IN
6745	8344	5	Baker	Baker	NNP
6745	8344	6	's	's	POS
6745	8344	7	chocolate	chocolate	NN
6745	8344	8	consist	consist	NN
6745	8344	9	of	of	IN
6745	8344	10	two	two	CD
6745	8344	11	cakes	cake	NNS
6745	8344	12	,	,	,
6745	8344	13	each	each	DT
6745	8344	14	of	of	IN
6745	8344	15	which	which	WDT
6745	8344	16	has	have	VBZ
6745	8344	17	eight	eight	CD
6745	8344	18	squares	square	NNS
6745	8344	19	;	;	:
6745	8344	20	so	so	CC
6745	8344	21	one	one	CD
6745	8344	22	of	of	IN
6745	8344	23	these	these	DT
6745	8344	24	squares	square	NNS
6745	8344	25	is	be	VBZ
6745	8344	26	an	an	DT
6745	8344	27	ounce	ounce	NN
6745	8344	28	.	.	.
6745	8345	1	To	to	TO
6745	8345	2	Use	use	VB
6745	8345	3	the	the	DT
6745	8345	4	Salamander	Salamander	NNP
6745	8345	5	.	.	.
6745	8346	1	The	the	DT
6745	8346	2	salamander	salamander	NN
6745	8346	3	is	be	VBZ
6745	8346	4	a	a	DT
6745	8346	5	circular	circular	JJ
6745	8346	6	iron	iron	NN
6745	8346	7	plate	plate	NN
6745	8346	8	,	,	,
6745	8346	9	to	to	TO
6745	8346	10	which	which	WDT
6745	8346	11	is	be	VBZ
6745	8346	12	attached	attach	VBN
6745	8346	13	a	a	DT
6745	8346	14	long	long	JJ
6745	8346	15	handle	handle	NN
6745	8346	16	.	.	.
6745	8347	1	It	-PRON-	PRP
6745	8347	2	is	be	VBZ
6745	8347	3	made	make	VBN
6745	8347	4	red	red	JJ
6745	8347	5	hot	hot	JJ
6745	8347	6	in	in	IN
6745	8347	7	the	the	DT
6745	8347	8	fire	fire	NN
6745	8347	9	and	and	CC
6745	8347	10	held	hold	VBN
6745	8347	11	over	over	IN
6745	8347	12	the	the	DT
6745	8347	13	article	article	NN
6745	8347	14	to	to	TO
6745	8347	15	be	be	VB
6745	8347	16	browned	brown	VBN
6745	8347	17	,	,	,
6745	8347	18	being	be	VBG
6745	8347	19	careful	careful	JJ
6745	8347	20	not	not	RB
6745	8347	21	to	to	TO
6745	8347	22	have	have	VB
6745	8347	23	it	-PRON-	PRP
6745	8347	24	touch	touch	VB
6745	8347	25	.	.	.
6745	8348	1	If	if	IN
6745	8348	2	you	-PRON-	PRP
6745	8348	3	have	have	VBP
6745	8348	4	not	not	RB
6745	8348	5	a	a	DT
6745	8348	6	salamander	salamander	JJ
6745	8348	7	the	the	DT
6745	8348	8	fire	fire	NN
6745	8348	9	shovel	shovel	NN
6745	8348	10	can	can	MD
6745	8348	11	be	be	VB
6745	8348	12	heated	heat	VBN
6745	8348	13	and	and	CC
6745	8348	14	used	use	VBN
6745	8348	15	in	in	IN
6745	8348	16	the	the	DT
6745	8348	17	same	same	JJ
6745	8348	18	way	way	NN
6745	8348	19	;	;	:
6745	8348	20	but	but	CC
6745	8348	21	the	the	DT
6745	8348	22	shovel	shovel	NN
6745	8348	23	is	be	VBZ
6745	8348	24	not	not	RB
6745	8348	25	improved	improve	VBN
6745	8348	26	by	by	IN
6745	8348	27	the	the	DT
6745	8348	28	operation	operation	NN
6745	8348	29	.	.	.
6745	8349	1	To	to	IN
6745	8349	2	Clean	clean	JJ
6745	8349	3	English	English	NNP
6745	8349	4	Currants	Currants	NNPS
6745	8349	5	.	.	.
6745	8350	1	Pick	pick	VB
6745	8350	2	all	all	PDT
6745	8350	3	the	the	DT
6745	8350	4	stones	stone	NNS
6745	8350	5	,	,	,
6745	8350	6	bits	bit	NNS
6745	8350	7	of	of	IN
6745	8350	8	dirt	dirt	NN
6745	8350	9	and	and	CC
6745	8350	10	long	long	JJ
6745	8350	11	stems	stem	NNS
6745	8350	12	from	from	IN
6745	8350	13	the	the	DT
6745	8350	14	currants	currant	NNS
6745	8350	15	.	.	.
6745	8351	1	Add	add	VB
6745	8351	2	one	one	CD
6745	8351	3	pint	pint	NN
6745	8351	4	of	of	IN
6745	8351	5	flour	flour	NN
6745	8351	6	to	to	IN
6745	8351	7	two	two	CD
6745	8351	8	quarts	quart	NNS
6745	8351	9	of	of	IN
6745	8351	10	currants	currant	NNS
6745	8351	11	,	,	,
6745	8351	12	and	and	CC
6745	8351	13	rub	rub	VB
6745	8351	14	well	well	RB
6745	8351	15	between	between	IN
6745	8351	16	the	the	DT
6745	8351	17	hands	hand	NNS
6745	8351	18	.	.	.
6745	8352	1	This	this	DT
6745	8352	2	starts	start	VBZ
6745	8352	3	the	the	DT
6745	8352	4	stems	stem	NNS
6745	8352	5	and	and	CC
6745	8352	6	dirt	dirt	NN
6745	8352	7	from	from	IN
6745	8352	8	the	the	DT
6745	8352	9	fruit	fruit	NN
6745	8352	10	.	.	.
6745	8353	1	Put	put	VB
6745	8353	2	about	about	RP
6745	8353	3	a	a	DT
6745	8353	4	pint	pint	NN
6745	8353	5	of	of	IN
6745	8353	6	currants	currant	NNS
6745	8353	7	in	in	IN
6745	8353	8	the	the	DT
6745	8353	9	flour	flour	NN
6745	8353	10	sieve	sieve	NN
6745	8353	11	and	and	CC
6745	8353	12	rub	rub	VB
6745	8353	13	them	-PRON-	PRP
6745	8353	14	until	until	IN
6745	8353	15	all	all	PDT
6745	8353	16	the	the	DT
6745	8353	17	flour	flour	NN
6745	8353	18	has	have	VBZ
6745	8353	19	passed	pass	VBN
6745	8353	20	through	through	RB
6745	8353	21	;	;	:
6745	8353	22	then	then	RB
6745	8353	23	put	put	VB
6745	8353	24	them	-PRON-	PRP
6745	8353	25	in	in	IN
6745	8353	26	the	the	DT
6745	8353	27	colander	colander	NN
6745	8353	28	and	and	CC
6745	8353	29	shake	shake	VB
6745	8353	30	until	until	IN
6745	8353	31	the	the	DT
6745	8353	32	stems	stem	NNS
6745	8353	33	have	have	VBP
6745	8353	34	passed	pass	VBN
6745	8353	35	through	through	RP
6745	8353	36	.	.	.
6745	8354	1	When	when	WRB
6745	8354	2	all	all	PDT
6745	8354	3	the	the	DT
6745	8354	4	fruit	fruit	NN
6745	8354	5	has	have	VBZ
6745	8354	6	been	be	VBN
6745	8354	7	treated	treat	VBN
6745	8354	8	in	in	IN
6745	8354	9	this	this	DT
6745	8354	10	manner	manner	NN
6745	8354	11	,	,	,
6745	8354	12	put	put	VBD
6745	8354	13	it	-PRON-	PRP
6745	8354	14	in	in	IN
6745	8354	15	a	a	DT
6745	8354	16	large	large	JJ
6745	8354	17	pan	pan	NN
6745	8354	18	of	of	IN
6745	8354	19	cold	cold	JJ
6745	8354	20	water	water	NN
6745	8354	21	.	.	.
6745	8355	1	Wash	wash	VB
6745	8355	2	thoroughly	thoroughly	RB
6745	8355	3	,	,	,
6745	8355	4	and	and	CC
6745	8355	5	drain	drain	VB
6745	8355	6	in	in	IN
6745	8355	7	the	the	DT
6745	8355	8	colander	colander	NN
6745	8355	9	.	.	.
6745	8356	1	Repeat	repeat	VB
6745	8356	2	this	this	DT
6745	8356	3	operation	operation	NN
6745	8356	4	three	three	CD
6745	8356	5	times	time	NNS
6745	8356	6	.	.	.
6745	8357	1	When	when	WRB
6745	8357	2	the	the	DT
6745	8357	3	fruit	fruit	NN
6745	8357	4	is	be	VBZ
6745	8357	5	well	well	RB
6745	8357	6	drained	drain	VBN
6745	8357	7	,	,	,
6745	8357	8	spread	spread	VB
6745	8357	9	it	-PRON-	PRP
6745	8357	10	on	on	IN
6745	8357	11	boards	board	NNS
6745	8357	12	or	or	CC
6745	8357	13	flat	flat	JJ
6745	8357	14	dishes	dish	NNS
6745	8357	15	and	and	CC
6745	8357	16	dry	dry	JJ
6745	8357	17	in	in	IN
6745	8357	18	a	a	DT
6745	8357	19	warm	warm	JJ
6745	8357	20	place	place	NN
6745	8357	21	.	.	.
6745	8358	1	Put	put	VB
6745	8358	2	away	away	RB
6745	8358	3	in	in	IN
6745	8358	4	jars	jar	NNS
6745	8358	5	.	.	.
6745	8359	1	To	to	TO
6745	8359	2	Remove	remove	VB
6745	8359	3	Jellies	Jellies	NNPS
6745	8359	4	and	and	CC
6745	8359	5	Creams	Creams	NNPS
6745	8359	6	from	from	IN
6745	8359	7	Moulds	Moulds	NNP
6745	8359	8	.	.	.
6745	8360	1	Have	have	VBP
6745	8360	2	in	in	IN
6745	8360	3	a	a	DT
6745	8360	4	pan	pan	NN
6745	8360	5	water	water	NN
6745	8360	6	enough	enough	RB
6745	8360	7	(	(	-LRB-
6745	8360	8	a	a	DT
6745	8360	9	little	little	JJ
6745	8360	10	more	more	JJR
6745	8360	11	than	than	IN
6745	8360	12	blood	blood	NN
6745	8360	13	warm	warm	NNP
6745	8360	14	)	)	-RRB-
6745	8360	15	to	to	TO
6745	8360	16	come	come	VB
6745	8360	17	to	to	IN
6745	8360	18	the	the	DT
6745	8360	19	top	top	NN
6745	8360	20	of	of	IN
6745	8360	21	the	the	DT
6745	8360	22	mould	mould	NN
6745	8360	23	.	.	.
6745	8361	1	If	if	IN
6745	8361	2	the	the	DT
6745	8361	3	mould	mould	NN
6745	8361	4	is	be	VBZ
6745	8361	5	tin	tin	NN
6745	8361	6	,	,	,
6745	8361	7	set	set	VBD
6745	8361	8	it	-PRON-	PRP
6745	8361	9	in	in	IN
6745	8361	10	this	this	DT
6745	8361	11	for	for	IN
6745	8361	12	about	about	IN
6745	8361	13	half	half	PDT
6745	8361	14	a	a	DT
6745	8361	15	minute	minute	NN
6745	8361	16	;	;	:
6745	8361	17	if	if	IN
6745	8361	18	earthen	earthen	NNP
6745	8361	19	,	,	,
6745	8361	20	keep	keep	VB
6745	8361	21	it	-PRON-	PRP
6745	8361	22	in	in	IN
6745	8361	23	long	long	RB
6745	8361	24	enough	enough	RB
6745	8361	25	to	to	TO
6745	8361	26	have	have	VB
6745	8361	27	the	the	DT
6745	8361	28	heat	heat	NN
6745	8361	29	pass	pass	VB
6745	8361	30	through	through	IN
6745	8361	31	the	the	DT
6745	8361	32	mould	mould	NN
6745	8361	33	.	.	.
6745	8362	1	Wipe	wipe	VB
6745	8362	2	the	the	DT
6745	8362	3	mould	mould	NN
6745	8362	4	,	,	,
6745	8362	5	place	place	NN
6745	8362	6	over	over	IN
6745	8362	7	it	-PRON-	PRP
6745	8362	8	the	the	DT
6745	8362	9	dish	dish	NN
6745	8362	10	into	into	IN
6745	8362	11	which	which	WDT
6745	8362	12	the	the	DT
6745	8362	13	jelly	jelly	NN
6745	8362	14	is	be	VBZ
6745	8362	15	to	to	TO
6745	8362	16	be	be	VB
6745	8362	17	turned	turn	VBN
6745	8362	18	,	,	,
6745	8362	19	and	and	CC
6745	8362	20	turn	turn	VB
6745	8362	21	both	both	DT
6745	8362	22	dish	dish	NN
6745	8362	23	and	and	CC
6745	8362	24	mould	mould	NNP
6745	8362	25	simultaneously	simultaneously	RB
6745	8362	26	.	.	.
6745	8363	1	Let	let	VB
6745	8363	2	the	the	DT
6745	8363	3	mould	mould	NN
6745	8363	4	rest	rest	VB
6745	8363	5	a	a	DT
6745	8363	6	moment	moment	NN
6745	8363	7	before	before	IN
6745	8363	8	lifting	lift	VBG
6745	8363	9	it	-PRON-	PRP
6745	8363	10	gently	gently	RB
6745	8363	11	from	from	IN
6745	8363	12	the	the	DT
6745	8363	13	jelly	jelly	NN
6745	8363	14	.	.	.
6745	8364	1	To	to	IN
6745	8364	2	Whip	Whip	NNP
6745	8364	3	Cream	Cream	NNP
6745	8364	4	.	.	.
6745	8365	1	Very	very	RB
6745	8365	2	rich	rich	JJ
6745	8365	3	or	or	CC
6745	8365	4	_	_	NNP
6745	8365	5	very	very	RB
6745	8365	6	_	_	NNP
6745	8365	7	poor	poor	JJ
6745	8365	8	cream	cream	NN
6745	8365	9	will	will	MD
6745	8365	10	not	not	RB
6745	8365	11	whip	whip	VB
6745	8365	12	well	well	RB
6745	8365	13	.	.	.
6745	8366	1	When	when	WRB
6745	8366	2	too	too	RB
6745	8366	3	rich	rich	JJ
6745	8366	4	it	-PRON-	PRP
6745	8366	5	turns	turn	VBZ
6745	8366	6	to	to	TO
6745	8366	7	butter	butter	VB
6745	8366	8	,	,	,
6745	8366	9	and	and	CC
6745	8366	10	when	when	WRB
6745	8366	11	too	too	RB
6745	8366	12	poor	poor	JJ
6745	8366	13	the	the	DT
6745	8366	14	froth	froth	NN
6745	8366	15	becomes	become	VBZ
6745	8366	16	liquid	liquid	NN
6745	8366	17	almost	almost	RB
6745	8366	18	as	as	RB
6745	8366	19	soon	soon	RB
6745	8366	20	as	as	IN
6745	8366	21	it	-PRON-	PRP
6745	8366	22	has	have	VBZ
6745	8366	23	been	be	VBN
6745	8366	24	skimmed	skim	VBN
6745	8366	25	.	.	.
6745	8367	1	Thick	thick	JJ
6745	8367	2	cream	cream	NN
6745	8367	3	,	,	,
6745	8367	4	that	that	WDT
6745	8367	5	will	will	MD
6745	8367	6	hardly	hardly	RB
6745	8367	7	pour	pour	VB
6745	8367	8	,	,	,
6745	8367	9	should	should	MD
6745	8367	10	have	have	VB
6745	8367	11	an	an	DT
6745	8367	12	equal	equal	JJ
6745	8367	13	quantity	quantity	NN
6745	8367	14	of	of	IN
6745	8367	15	milk	milk	NN
6745	8367	16	added	add	VBN
6745	8367	17	to	to	IN
6745	8367	18	it	-PRON-	PRP
6745	8367	19	before	before	IN
6745	8367	20	whipping	whip	VBG
6745	8367	21	.	.	.
6745	8368	1	Such	such	JJ
6745	8368	2	cream	cream	NN
6745	8368	3	as	as	IN
6745	8368	4	one	one	CD
6745	8368	5	gets	get	VBZ
6745	8368	6	from	from	IN
6745	8368	7	the	the	DT
6745	8368	8	milkman	milkman	NN
6745	8368	9	will	will	MD
6745	8368	10	rarely	rarely	RB
6745	8368	11	be	be	VB
6745	8368	12	found	find	VBN
6745	8368	13	_	_	NNP
6745	8368	14	too	too	RB
6745	8368	15	_	_	NNP
6745	8368	16	rich	rich	JJ
6745	8368	17	for	for	IN
6745	8368	18	whipping	whip	VBG
6745	8368	19	.	.	.
6745	8369	1	It	-PRON-	PRP
6745	8369	2	is	be	VBZ
6745	8369	3	more	more	RBR
6745	8369	4	likely	likely	JJ
6745	8369	5	to	to	TO
6745	8369	6	be	be	VB
6745	8369	7	the	the	DT
6745	8369	8	other	other	JJ
6745	8369	9	way	way	NN
6745	8369	10	;	;	:
6745	8369	11	and	and	CC
6745	8369	12	one	one	NN
6745	8369	13	is	be	VBZ
6745	8369	14	often	often	RB
6745	8369	15	disappointed	disappointed	JJ
6745	8369	16	in	in	IN
6745	8369	17	finding	find	VBG
6745	8369	18	it	-PRON-	PRP
6745	8369	19	too	too	RB
6745	8369	20	poor	poor	JJ
6745	8369	21	to	to	TO
6745	8369	22	froth	froth	VB
6745	8369	23	.	.	.
6745	8370	1	The	the	DT
6745	8370	2	cream	cream	NN
6745	8370	3	should	should	MD
6745	8370	4	be	be	VB
6745	8370	5	ice	ice	NN
6745	8370	6	cold	cold	JJ
6745	8370	7	.	.	.
6745	8371	1	Have	have	VBP
6745	8371	2	a	a	DT
6745	8371	3	large	large	JJ
6745	8371	4	bowl	bowl	NN
6745	8371	5	or	or	CC
6745	8371	6	tin	tin	NN
6745	8371	7	pail	pail	NN
6745	8371	8	,	,	,
6745	8371	9	rather	rather	RB
6745	8371	10	narrow	narrow	JJ
6745	8371	11	at	at	IN
6745	8371	12	the	the	DT
6745	8371	13	bottom	bottom	NN
6745	8371	14	.	.	.
6745	8372	1	Place	place	VB
6745	8372	2	this	this	DT
6745	8372	3	in	in	IN
6745	8372	4	a	a	DT
6745	8372	5	pan	pan	NN
6745	8372	6	of	of	IN
6745	8372	7	ice	ice	NN
6745	8372	8	water	water	NN
6745	8372	9	.	.	.
6745	8373	1	Have	have	VBP
6745	8373	2	a	a	DT
6745	8373	3	bright	bright	JJ
6745	8373	4	tin	tin	NN
6745	8373	5	pan	pan	NN
6745	8373	6	in	in	IN
6745	8373	7	another	another	DT
6745	8373	8	of	of	IN
6745	8373	9	ice	ice	NN
6745	8373	10	water	water	NN
6745	8373	11	.	.	.
6745	8374	1	Put	put	VB
6745	8374	2	the	the	DT
6745	8374	3	cream	cream	NN
6745	8374	4	in	in	IN
6745	8374	5	the	the	DT
6745	8374	6	bowl	bowl	NN
6745	8374	7	and	and	CC
6745	8374	8	put	put	VBD
6745	8374	9	the	the	DT
6745	8374	10	whip	whip	NN
6745	8374	11	churn	churn	NN
6745	8374	12	in	in	IN
6745	8374	13	this	this	DT
6745	8374	14	.	.	.
6745	8375	1	Hold	hold	VB
6745	8375	2	the	the	DT
6745	8375	3	churn	churn	NN
6745	8375	4	with	with	IN
6745	8375	5	the	the	DT
6745	8375	6	left	left	JJ
6745	8375	7	hand	hand	NN
6745	8375	8	,	,	,
6745	8375	9	tipping	tip	VBG
6745	8375	10	it	-PRON-	PRP
6745	8375	11	slightly	slightly	RB
6745	8375	12	,	,	,
6745	8375	13	that	that	IN
6745	8375	14	the	the	DT
6745	8375	15	cream	cream	NN
6745	8375	16	may	may	MD
6745	8375	17	flow	flow	VB
6745	8375	18	out	out	RP
6745	8375	19	at	at	IN
6745	8375	20	the	the	DT
6745	8375	21	bottom	bottom	NN
6745	8375	22	.	.	.
6745	8376	1	With	with	IN
6745	8376	2	the	the	DT
6745	8376	3	right	right	JJ
6745	8376	4	hand	hand	NN
6745	8376	5	draw	draw	VB
6745	8376	6	the	the	DT
6745	8376	7	dasher	dasher	NN
6745	8376	8	lightly	lightly	RB
6745	8376	9	about	about	IN
6745	8376	10	half	half	DT
6745	8376	11	way	way	NN
6745	8376	12	up	up	IN
6745	8376	13	the	the	DT
6745	8376	14	cylinder	cylinder	NN
6745	8376	15	;	;	:
6745	8376	16	then	then	RB
6745	8376	17	press	press	VB
6745	8376	18	down	down	RP
6745	8376	19	hard	hard	RB
6745	8376	20	.	.	.
6745	8377	1	It	-PRON-	PRP
6745	8377	2	must	must	MD
6745	8377	3	not	not	RB
6745	8377	4	be	be	VB
6745	8377	5	forgotten	forget	VBN
6745	8377	6	that	that	IN
6745	8377	7	the	the	DT
6745	8377	8	_	_	NNP
6745	8377	9	up	up	RP
6745	8377	10	_	_	NNP
6745	8377	11	stroke	stroke	NN
6745	8377	12	is	be	VBZ
6745	8377	13	_	_	NNP
6745	8377	14	light	light	NN
6745	8377	15	_	_	NNP
6745	8377	16	and	and	CC
6745	8377	17	the	the	DT
6745	8377	18	_	_	NNP
6745	8377	19	down	down	IN
6745	8377	20	_	_	NNP
6745	8377	21	stroke	stroke	NN
6745	8377	22	is	be	VBZ
6745	8377	23	_	_	NNP
6745	8377	24	hard	hard	JJ
6745	8377	25	_	_	NNP
6745	8377	26	.	.	.
6745	8378	1	When	when	WRB
6745	8378	2	the	the	DT
6745	8378	3	bowl	bowl	NN
6745	8378	4	is	be	VBZ
6745	8378	5	full	full	JJ
6745	8378	6	,	,	,
6745	8378	7	skim	skim	VB
6745	8378	8	the	the	DT
6745	8378	9	froth	froth	NN
6745	8378	10	into	into	IN
6745	8378	11	a	a	DT
6745	8378	12	tin	tin	NN
6745	8378	13	pan	pan	NN
6745	8378	14	.	.	.
6745	8379	1	Continue	continue	VB
6745	8379	2	this	this	DT
6745	8379	3	until	until	IN
6745	8379	4	nearly	nearly	RB
6745	8379	5	all	all	PDT
6745	8379	6	the	the	DT
6745	8379	7	cream	cream	NN
6745	8379	8	has	have	VBZ
6745	8379	9	been	be	VBN
6745	8379	10	whipped	whip	VBN
6745	8379	11	.	.	.
6745	8380	1	Draw	draw	VB
6745	8380	2	the	the	DT
6745	8380	3	froth	froth	NN
6745	8380	4	in	in	IN
6745	8380	5	the	the	DT
6745	8380	6	pan	pan	NN
6745	8380	7	to	to	IN
6745	8380	8	one	one	CD
6745	8380	9	side	side	NN
6745	8380	10	,	,	,
6745	8380	11	and	and	CC
6745	8380	12	turn	turn	VB
6745	8380	13	the	the	DT
6745	8380	14	liquid	liquid	JJ
6745	8380	15	cream	cream	NN
6745	8380	16	at	at	IN
6745	8380	17	the	the	DT
6745	8380	18	bottom	bottom	NN
6745	8380	19	of	of	IN
6745	8380	20	the	the	DT
6745	8380	21	pan	pan	NN
6745	8380	22	back	back	RB
6745	8380	23	into	into	IN
6745	8380	24	the	the	DT
6745	8380	25	bowl	bowl	NN
6745	8380	26	.	.	.
6745	8381	1	Whip	whip	VB
6745	8381	2	it	-PRON-	PRP
6745	8381	3	again	again	RB
6745	8381	4	.	.	.
6745	8382	1	A	a	DT
6745	8382	2	little	little	JJ
6745	8382	3	of	of	IN
6745	8382	4	the	the	DT
6745	8382	5	cream	cream	NN
6745	8382	6	will	will	MD
6745	8382	7	always	always	RB
6745	8382	8	become	become	VB
6745	8382	9	liquid	liquid	JJ
6745	8382	10	again	again	RB
6745	8382	11	.	.	.
6745	8383	1	When	when	WRB
6745	8383	2	the	the	DT
6745	8383	3	cream	cream	NN
6745	8383	4	is	be	VBZ
6745	8383	5	for	for	IN
6745	8383	6	whips	whip	NNS
6745	8383	7	,	,	,
6745	8383	8	or	or	CC
6745	8383	9	for	for	IN
6745	8383	10	a	a	DT
6745	8383	11	garnish	garnish	NN
6745	8383	12	for	for	IN
6745	8383	13	frozen	frozen	JJ
6745	8383	14	pudding	pudding	NN
6745	8383	15	or	or	CC
6745	8383	16	Bavarian	bavarian	JJ
6745	8383	17	creams	cream	NNS
6745	8383	18	,	,	,
6745	8383	19	sweeten	sweeten	VBD
6745	8383	20	it	-PRON-	PRP
6745	8383	21	,	,	,
6745	8383	22	and	and	CC
6745	8383	23	flavor	flavor	VB
6745	8383	24	with	with	IN
6745	8383	25	anything	anything	NN
6745	8383	26	you	-PRON-	PRP
6745	8383	27	please	please	VBP
6745	8383	28	,	,	,
6745	8383	29	before	before	IN
6745	8383	30	whipping	whip	VBG
6745	8383	31	.	.	.
6745	8384	1	If	if	IN
6745	8384	2	the	the	DT
6745	8384	3	cream	cream	NN
6745	8384	4	is	be	VBZ
6745	8384	5	very	very	RB
6745	8384	6	rich	rich	JJ
6745	8384	7	a	a	DT
6745	8384	8	Dover	Dover	NNP
6745	8384	9	beater	beater	NN
6745	8384	10	will	will	MD
6745	8384	11	whip	whip	VB
6745	8384	12	it	-PRON-	PRP
6745	8384	13	,	,	,
6745	8384	14	but	but	CC
6745	8384	15	there	there	EX
6745	8384	16	is	be	VBZ
6745	8384	17	nothing	nothing	NN
6745	8384	18	that	that	WDT
6745	8384	19	will	will	MD
6745	8384	20	whip	whip	VB
6745	8384	21	cream	cream	NN
6745	8384	22	so	so	RB
6745	8384	23	quickly	quickly	RB
6745	8384	24	and	and	CC
6745	8384	25	so	so	RB
6745	8384	26	well	well	RB
6745	8384	27	as	as	IN
6745	8384	28	the	the	DT
6745	8384	29	whip	whip	NN
6745	8384	30	churn	churn	NN
6745	8384	31	described	describe	VBN
6745	8384	32	in	in	IN
6745	8384	33	the	the	DT
6745	8384	34	chapter	chapter	NN
6745	8384	35	on	on	IN
6745	8384	36	Kitchen	Kitchen	NNP
6745	8384	37	Furnishing	Furnishing	NNP
6745	8384	38	.	.	.
6745	8385	1	To	to	IN
6745	8385	2	Boil	Boil	NNP
6745	8385	3	Sugar	Sugar	NNP
6745	8385	4	.	.	.
6745	8386	1	The	the	DT
6745	8386	2	degrees	degree	NNS
6745	8386	3	of	of	IN
6745	8386	4	boiling	boil	VBG
6745	8386	5	sugar	sugar	NN
6745	8386	6	are	be	VBP
6745	8386	7	variously	variously	RB
6745	8386	8	divided	divide	VBN
6745	8386	9	by	by	IN
6745	8386	10	different	different	JJ
6745	8386	11	cooks	cook	NNS
6745	8386	12	.	.	.
6745	8387	1	Some	some	DT
6745	8387	2	give	give	VBP
6745	8387	3	six	six	CD
6745	8387	4	and	and	CC
6745	8387	5	others	other	NNS
6745	8387	6	as	as	RB
6745	8387	7	high	high	JJ
6745	8387	8	as	as	IN
6745	8387	9	eight	eight	CD
6745	8387	10	.	.	.
6745	8388	1	The	the	DT
6745	8388	2	Stench	Stench	NNP
6745	8388	3	boil	boil	NN
6745	8388	4	sugar	sugar	NN
6745	8388	5	for	for	IN
6745	8388	6	nearly	nearly	RB
6745	8388	7	all	all	PDT
6745	8388	8	their	-PRON-	PRP$
6745	8388	9	desserts	dessert	NNS
6745	8388	10	.	.	.
6745	8389	1	For	for	IN
6745	8389	2	all	all	DT
6745	8389	3	practical	practical	JJ
6745	8389	4	purposes	purpose	NNS
6745	8389	5	a	a	DT
6745	8389	6	cook	cook	NN
6745	8389	7	need	need	NN
6745	8389	8	understand	understand	VB
6745	8389	9	only	only	RB
6745	8389	10	three	three	CD
6745	8389	11	stages	stage	NNS
6745	8389	12	.	.	.
6745	8390	1	Put	put	VB
6745	8390	2	one	one	CD
6745	8390	3	cupful	cupful	NN
6745	8390	4	of	of	IN
6745	8390	5	granulated	granulate	VBN
6745	8390	6	or	or	CC
6745	8390	7	loaf	loaf	NN
6745	8390	8	sugar	sugar	NN
6745	8390	9	and	and	CC
6745	8390	10	half	half	PDT
6745	8390	11	a	a	DT
6745	8390	12	cupful	cupful	NN
6745	8390	13	of	of	IN
6745	8390	14	water	water	NN
6745	8390	15	on	on	RB
6745	8390	16	to	to	TO
6745	8390	17	boil	boil	VB
6745	8390	18	.	.	.
6745	8391	1	When	when	WRB
6745	8391	2	the	the	DT
6745	8391	3	mixture	mixture	NN
6745	8391	4	has	have	VBZ
6745	8391	5	boiled	boil	VBN
6745	8391	6	fifteen	fifteen	CD
6745	8391	7	minutes	minute	NNS
6745	8391	8	,	,	,
6745	8391	9	dip	dip	VB
6745	8391	10	the	the	DT
6745	8391	11	fore	fore	NN
6745	8391	12	-	-	HYPH
6745	8391	13	finger	finger	NN
6745	8391	14	and	and	CC
6745	8391	15	thumb	thumb	NN
6745	8391	16	in	in	IN
6745	8391	17	cold	cold	JJ
6745	8391	18	water	water	NN
6745	8391	19	and	and	CC
6745	8391	20	take	take	VB
6745	8391	21	up	up	RP
6745	8391	22	a	a	DT
6745	8391	23	little	little	JJ
6745	8391	24	of	of	IN
6745	8391	25	the	the	DT
6745	8391	26	syrup	syrup	NN
6745	8391	27	between	between	IN
6745	8391	28	them	-PRON-	PRP
6745	8391	29	.	.	.
6745	8392	1	If	if	IN
6745	8392	2	,	,	,
6745	8392	3	upon	upon	IN
6745	8392	4	drawing	draw	VBG
6745	8392	5	them	-PRON-	PRP
6745	8392	6	apart	apart	RB
6745	8392	7	,	,	,
6745	8392	8	the	the	DT
6745	8392	9	syrup	syrup	NN
6745	8392	10	forms	form	VBZ
6745	8392	11	a	a	DT
6745	8392	12	thread	thread	NN
6745	8392	13	,	,	,
6745	8392	14	it	-PRON-	PRP
6745	8392	15	is	be	VBZ
6745	8392	16	at	at	IN
6745	8392	17	the	the	DT
6745	8392	18	second	second	JJ
6745	8392	19	degree	degree	NN
6745	8392	20	.	.	.
6745	8393	1	This	this	DT
6745	8393	2	is	be	VBZ
6745	8393	3	the	the	DT
6745	8393	4	best	good	JJS
6745	8393	5	stage	stage	NN
6745	8393	6	for	for	IN
6745	8393	7	frozen	frozen	JJ
6745	8393	8	fruits	fruit	NNS
6745	8393	9	,	,	,
6745	8393	10	sherbets	sherbet	NNS
6745	8393	11	,	,	,
6745	8393	12	and	and	CC
6745	8393	13	preserves	preserve	NNS
6745	8393	14	.	.	.
6745	8394	1	If	if	IN
6745	8394	2	,	,	,
6745	8394	3	a	a	DT
6745	8394	4	little	little	JJ
6745	8394	5	later	later	RB
6745	8394	6	,	,	,
6745	8394	7	when	when	WRB
6745	8394	8	some	some	DT
6745	8394	9	syrup	syrup	NN
6745	8394	10	is	be	VBZ
6745	8394	11	taken	take	VBN
6745	8394	12	up	up	RP
6745	8394	13	with	with	IN
6745	8394	14	a	a	DT
6745	8394	15	spoon	spoon	NN
6745	8394	16	and	and	CC
6745	8394	17	blown	blow	VBN
6745	8394	18	hard	hard	RB
6745	8394	19	,	,	,
6745	8394	20	it	-PRON-	PRP
6745	8394	21	flies	fly	VBZ
6745	8394	22	off	off	RP
6745	8394	23	in	in	IN
6745	8394	24	tiny	tiny	JJ
6745	8394	25	bubbles	bubble	NNS
6745	8394	26	,	,	,
6745	8394	27	it	-PRON-	PRP
6745	8394	28	is	be	VBZ
6745	8394	29	at	at	IN
6745	8394	30	the	the	DT
6745	8394	31	fourth	fourth	JJ
6745	8394	32	degree	degree	NN
6745	8394	33	,	,	,
6745	8394	34	called	call	VBD
6745	8394	35	the	the	DT
6745	8394	36	_	_	NNP
6745	8394	37	soufflé	soufflé	NNP
6745	8394	38	_	_	NNP
6745	8394	39	.	.	.
6745	8395	1	It	-PRON-	PRP
6745	8395	2	takes	take	VBZ
6745	8395	3	about	about	RB
6745	8395	4	twenty	twenty	CD
6745	8395	5	minutes	minute	NNS
6745	8395	6	'	'	POS
6745	8395	7	boiling	boil	VBG
6745	8395	8	for	for	IN
6745	8395	9	this	this	DT
6745	8395	10	.	.	.
6745	8396	1	The	the	DT
6745	8396	2	syrup	syrup	NN
6745	8396	3	is	be	VBZ
6745	8396	4	then	then	RB
6745	8396	5	used	use	VBN
6745	8396	6	for	for	IN
6745	8396	7	_	_	NNP
6745	8396	8	biscuit	biscuit	NN
6745	8396	9	glacé	glacé	VBN
6745	8396	10	_	_	NNP
6745	8396	11	and	and	CC
6745	8396	12	various	various	JJ
6745	8396	13	kinds	kind	NNS
6745	8396	14	of	of	IN
6745	8396	15	creams	cream	NNS
6745	8396	16	.	.	.
6745	8397	1	At	at	IN
6745	8397	2	this	this	DT
6745	8397	3	stage	stage	NN
6745	8397	4	it	-PRON-	PRP
6745	8397	5	also	also	RB
6745	8397	6	gives	give	VBZ
6745	8397	7	sherbets	sherbet	NNS
6745	8397	8	and	and	CC
6745	8397	9	fruits	fruit	NNS
6745	8397	10	a	a	DT
6745	8397	11	much	much	RB
6745	8397	12	richer	rich	JJR
6745	8397	13	flavor	flavor	NN
6745	8397	14	than	than	IN
6745	8397	15	when	when	WRB
6745	8397	16	used	use	VBN
6745	8397	17	at	at	IN
6745	8397	18	the	the	DT
6745	8397	19	second	second	JJ
6745	8397	20	degree	degree	NN
6745	8397	21	.	.	.
6745	8398	1	If	if	IN
6745	8398	2	,	,	,
6745	8398	3	when	when	WRB
6745	8398	4	a	a	DT
6745	8398	5	little	little	JJ
6745	8398	6	syrup	syrup	NN
6745	8398	7	is	be	VBZ
6745	8398	8	taken	take	VBN
6745	8398	9	up	up	RP
6745	8398	10	on	on	IN
6745	8398	11	the	the	DT
6745	8398	12	point	point	NN
6745	8398	13	of	of	IN
6745	8398	14	a	a	DT
6745	8398	15	stick	stick	NN
6745	8398	16	or	or	CC
6745	8398	17	skewer	skewer	NN
6745	8398	18	,	,	,
6745	8398	19	and	and	CC
6745	8398	20	dipped	dip	VBN
6745	8398	21	in	in	IN
6745	8398	22	cold	cold	JJ
6745	8398	23	water	water	NN
6745	8398	24	,	,	,
6745	8398	25	it	-PRON-	PRP
6745	8398	26	breaks	break	VBZ
6745	8398	27	off	off	RP
6745	8398	28	brittle	brittle	NNP
6745	8398	29	,	,	,
6745	8398	30	the	the	DT
6745	8398	31	sixth	sixth	JJ
6745	8398	32	degree	degree	NN
6745	8398	33	has	have	VBZ
6745	8398	34	been	be	VBN
6745	8398	35	reached	reach	VBN
6745	8398	36	.	.	.
6745	8399	1	This	this	DT
6745	8399	2	is	be	VBZ
6745	8399	3	the	the	DT
6745	8399	4	stage	stage	NN
6745	8399	5	where	where	WRB
6745	8399	6	it	-PRON-	PRP
6745	8399	7	is	be	VBZ
6745	8399	8	used	use	VBN
6745	8399	9	for	for	IN
6745	8399	10	icing	ice	VBG
6745	8399	11	fruit	fruit	NN
6745	8399	12	and	and	CC
6745	8399	13	cake	cake	NN
6745	8399	14	,	,	,
6745	8399	15	the	the	DT
6745	8399	16	dish	dish	NN
6745	8399	17	being	be	VBG
6745	8399	18	called	call	VBN
6745	8399	19	fruit	fruit	NN
6745	8399	20	_	_	NNP
6745	8399	21	glacé	glacé	VBD
6745	8399	22	_	_	NNP
6745	8399	23	or	or	CC
6745	8399	24	_	_	NNP
6745	8399	25	gâteau	gâteau	NN
6745	8399	26	glacé	glacé	VBD
6745	8399	27	_	_	NNP
6745	8399	28	.	.	.
6745	8400	1	The	the	DT
6745	8400	2	syrup	syrup	NN
6745	8400	3	must	must	MD
6745	8400	4	_	_	NNP
6745	8400	5	never	never	RB
6745	8400	6	_	_	NNP
6745	8400	7	be	be	VB
6745	8400	8	stirred	stir	VBN
6745	8400	9	,	,	,
6745	8400	10	as	as	IN
6745	8400	11	this	this	DT
6745	8400	12	will	will	MD
6745	8400	13	cause	cause	VB
6745	8400	14	it	-PRON-	PRP
6745	8400	15	to	to	IN
6745	8400	16	grain	grain	NN
6745	8400	17	.	.	.
6745	8401	1	Great	great	JJ
6745	8401	2	care	care	NN
6745	8401	3	must	must	MD
6745	8401	4	be	be	VB
6745	8401	5	taken	take	VBN
6745	8401	6	that	that	IN
6745	8401	7	it	-PRON-	PRP
6745	8401	8	does	do	VBZ
6745	8401	9	not	not	RB
6745	8401	10	boil	boil	VB
6745	8401	11	after	after	IN
6745	8401	12	coming	come	VBG
6745	8401	13	to	to	IN
6745	8401	14	the	the	DT
6745	8401	15	sixth	sixth	JJ
6745	8401	16	degree	degree	NN
6745	8401	17	,	,	,
6745	8401	18	as	as	IN
6745	8401	19	it	-PRON-	PRP
6745	8401	20	burns	burn	VBZ
6745	8401	21	quickly	quickly	RB
6745	8401	22	after	after	IN
6745	8401	23	that	that	DT
6745	8401	24	point	point	NN
6745	8401	25	is	be	VBZ
6745	8401	26	reached	reach	VBN
6745	8401	27	.	.	.
6745	8402	1	To	to	TO
6745	8402	2	Make	make	VB
6745	8402	3	and	and	CC
6745	8402	4	Use	use	VB
6745	8402	5	a	a	DT
6745	8402	6	Pastry	Pastry	NNP
6745	8402	7	Bag	Bag	NNP
6745	8402	8	.	.	.
6745	8403	1	Fold	fold	VB
6745	8403	2	a	a	DT
6745	8403	3	piece	piece	NN
6745	8403	4	of	of	IN
6745	8403	5	strong	strong	JJ
6745	8403	6	cotton	cotton	NN
6745	8403	7	cloth	cloth	NN
6745	8403	8	(	(	-LRB-
6745	8403	9	perhaps	perhaps	RB
6745	8403	10	a	a	DT
6745	8403	11	foot	foot	NN
6745	8403	12	square	square	NN
6745	8403	13	)	)	-RRB-
6745	8403	14	from	from	IN
6745	8403	15	the	the	DT
6745	8403	16	opposite	opposite	JJ
6745	8403	17	corners	corner	NNS
6745	8403	18	,	,	,
6745	8403	19	so	so	IN
6745	8403	20	as	as	IN
6745	8403	21	to	to	TO
6745	8403	22	give	give	VB
6745	8403	23	it	-PRON-	PRP
6745	8403	24	a	a	DT
6745	8403	25	triangular	triangular	JJ
6745	8403	26	shape	shape	NN
6745	8403	27	.	.	.
6745	8404	1	On	on	IN
6745	8404	2	one	one	CD
6745	8404	3	side	side	NN
6745	8404	4	sew	sew	VB
6745	8404	5	together	together	RB
6745	8404	6	the	the	DT
6745	8404	7	two	two	CD
6745	8404	8	edges	edge	NNS
6745	8404	9	,	,	,
6745	8404	10	thus	thus	RB
6745	8404	11	making	make	VBG
6745	8404	12	a	a	DT
6745	8404	13	bag	bag	NN
6745	8404	14	shaped	shape	VBN
6745	8404	15	like	like	IN
6745	8404	16	a	a	DT
6745	8404	17	"	"	``
6745	8404	18	dunce	dunce	NN
6745	8404	19	's	's	POS
6745	8404	20	cap	cap	NN
6745	8404	21	.	.	.
6745	8404	22	"	"	''
6745	8405	1	Cut	cut	VB
6745	8405	2	the	the	DT
6745	8405	3	cloth	cloth	NN
6745	8405	4	at	at	IN
6745	8405	5	the	the	DT
6745	8405	6	apex	apex	NN
6745	8405	7	just	just	RB
6745	8405	8	enough	enough	RB
6745	8405	9	to	to	TO
6745	8405	10	permit	permit	VB
6745	8405	11	a	a	DT
6745	8405	12	short	short	JJ
6745	8405	13	tin	tin	NN
6745	8405	14	tube	tube	NN
6745	8405	15	,	,	,
6745	8405	16	somewhat	somewhat	RB
6745	8405	17	like	like	IN
6745	8405	18	a	a	DT
6745	8405	19	tailor	tailor	NN
6745	8405	20	's	's	POS
6745	8405	21	thimble	thimble	NN
6745	8405	22	,	,	,
6745	8405	23	to	to	TO
6745	8405	24	be	be	VB
6745	8405	25	pushed	push	VBN
6745	8405	26	through	through	IN
6745	8405	27	.	.	.
6745	8406	1	The	the	DT
6745	8406	2	tube	tube	NN
6745	8406	3	for	for	IN
6745	8406	4	éclairs	éclair	NNS
6745	8406	5	measures	measure	NNS
6745	8406	6	about	about	RB
6745	8406	7	three	three	CD
6745	8406	8	-	-	HYPH
6745	8406	9	fourths	fourth	NNS
6745	8406	10	of	of	IN
6745	8406	11	an	an	DT
6745	8406	12	inch	inch	NN
6745	8406	13	at	at	IN
6745	8406	14	the	the	DT
6745	8406	15	smallest	small	JJS
6745	8406	16	opening	opening	NN
6745	8406	17	;	;	:
6745	8406	18	that	that	IN
6745	8406	19	for	for	IN
6745	8406	20	lady	lady	NN
6745	8406	21	-	-	HYPH
6745	8406	22	fingers	finger	NNS
6745	8406	23	is	be	VBZ
6745	8406	24	three	three	CD
6745	8406	25	-	-	HYPH
6745	8406	26	eighths	eighth	NNS
6745	8406	27	of	of	IN
6745	8406	28	an	an	DT
6745	8406	29	inch	inch	NN
6745	8406	30	,	,	,
6745	8406	31	and	and	CC
6745	8406	32	that	that	IN
6745	8406	33	for	for	IN
6745	8406	34	meringues	meringue	NNS
6745	8406	35	and	and	CC
6745	8406	36	kisses	kiss	NNS
6745	8406	37	,	,	,
6745	8406	38	half	half	PDT
6745	8406	39	an	an	DT
6745	8406	40	inch	inch	NN
6745	8406	41	.	.	.
6745	8407	1	The	the	DT
6745	8407	2	tubes	tube	NNS
6745	8407	3	for	for	IN
6745	8407	4	decorating	decorate	VBG
6745	8407	5	with	with	IN
6745	8407	6	frosting	frosting	NN
6745	8407	7	are	be	VBP
6745	8407	8	very	very	RB
6745	8407	9	small	small	JJ
6745	8407	10	.	.	.
6745	8408	1	Fill	fill	VB
6745	8408	2	the	the	DT
6745	8408	3	bag	bag	NN
6745	8408	4	with	with	IN
6745	8408	5	the	the	DT
6745	8408	6	mixture	mixture	NN
6745	8408	7	to	to	TO
6745	8408	8	be	be	VB
6745	8408	9	forced	force	VBN
6745	8408	10	through	through	IN
6745	8408	11	,	,	,
6745	8408	12	and	and	CC
6745	8408	13	gather	gather	VB
6745	8408	14	the	the	DT
6745	8408	15	cloth	cloth	NN
6745	8408	16	together	together	RB
6745	8408	17	at	at	IN
6745	8408	18	the	the	DT
6745	8408	19	top	top	NN
6745	8408	20	with	with	IN
6745	8408	21	the	the	DT
6745	8408	22	left	left	JJ
6745	8408	23	hand	hand	NN
6745	8408	24	.	.	.
6745	8409	1	Hold	hold	VB
6745	8409	2	the	the	DT
6745	8409	3	point	point	NN
6745	8409	4	of	of	IN
6745	8409	5	the	the	DT
6745	8409	6	tube	tube	NN
6745	8409	7	close	close	RB
6745	8409	8	to	to	IN
6745	8409	9	the	the	DT
6745	8409	10	pan	pan	NN
6745	8409	11	on	on	IN
6745	8409	12	which	which	WDT
6745	8409	13	the	the	DT
6745	8409	14	mixture	mixture	NN
6745	8409	15	is	be	VBZ
6745	8409	16	to	to	TO
6745	8409	17	be	be	VB
6745	8409	18	spread	spread	VBN
6745	8409	19	.	.	.
6745	8410	1	Press	press	VB
6745	8410	2	the	the	DT
6745	8410	3	mixture	mixture	NN
6745	8410	4	out	out	RP
6745	8410	5	with	with	IN
6745	8410	6	the	the	DT
6745	8410	7	right	right	JJ
6745	8410	8	hand	hand	NN
6745	8410	9	.	.	.
6745	8411	1	If	if	IN
6745	8411	2	the	the	DT
6745	8411	3	cakes	cake	NNS
6745	8411	4	are	be	VBP
6745	8411	5	to	to	TO
6745	8411	6	be	be	VB
6745	8411	7	large	large	JJ
6745	8411	8	use	use	NN
6745	8411	9	a	a	DT
6745	8411	10	good	good	JJ
6745	8411	11	deal	deal	NN
6745	8411	12	of	of	IN
6745	8411	13	pressure	pressure	NN
6745	8411	14	,	,	,
6745	8411	15	but	but	CC
6745	8411	16	if	if	IN
6745	8411	17	to	to	TO
6745	8411	18	be	be	VB
6745	8411	19	small	small	JJ
6745	8411	20	,	,	,
6745	8411	21	very	very	RB
6745	8411	22	little	little	JJ
6745	8411	23	will	will	MD
6745	8411	24	do	do	VB
6745	8411	25	.	.	.
6745	8412	1	At	at	IN
6745	8412	2	first	first	RB
6745	8412	3	,	,	,
6745	8412	4	it	-PRON-	PRP
6745	8412	5	will	will	MD
6745	8412	6	be	be	VB
6745	8412	7	hard	hard	JJ
6745	8412	8	to	to	TO
6745	8412	9	get	get	VB
6745	8412	10	the	the	DT
6745	8412	11	shapes	shape	NNS
6745	8412	12	,	,	,
6745	8412	13	but	but	CC
6745	8412	14	with	with	IN
6745	8412	15	a	a	DT
6745	8412	16	little	little	JJ
6745	8412	17	practice	practice	NN
6745	8412	18	it	-PRON-	PRP
6745	8412	19	will	will	MD
6745	8412	20	seem	seem	VB
6745	8412	21	comparatively	comparatively	RB
6745	8412	22	easy	easy	JJ
6745	8412	23	.	.	.
6745	8413	1	To	to	TO
6745	8413	2	Make	make	VB
6745	8413	3	Paper	Paper	NNP
6745	8413	4	Cases	case	NNS
6745	8413	5	.	.	.
6745	8414	1	This	this	DT
6745	8414	2	is	be	VBZ
6745	8414	3	not	not	RB
6745	8414	4	difficult	difficult	JJ
6745	8414	5	,	,	,
6745	8414	6	if	if	IN
6745	8414	7	one	one	PRP
6745	8414	8	will	will	MD
6745	8414	9	carefully	carefully	RB
6745	8414	10	study	study	VB
6745	8414	11	for	for	IN
6745	8414	12	a	a	DT
6745	8414	13	moment	moment	NN
6745	8414	14	the	the	DT
6745	8414	15	diagram	diagram	NN
6745	8414	16	below	below	RB
6745	8414	17	and	and	CC
6745	8414	18	the	the	DT
6745	8414	19	directions	direction	NNS
6745	8414	20	following	follow	VBG
6745	8414	21	:	:	:
6745	8414	22	[	[	-LRB-
6745	8414	23	Illustration	illustration	NN
6745	8414	24	:	:	:
6745	8414	25	diagram	diagram	NN
6745	8414	26	]	]	-RRB-
6745	8414	27	Cut	Cut	NNP
6745	8414	28	the	the	DT
6745	8414	29	paper	paper	NN
6745	8414	30	on	on	IN
6745	8414	31	the	the	DT
6745	8414	32	dark	dark	NN
6745	8414	33	lines--(there	lines--(there	RB
6745	8414	34	are	be	VBP
6745	8414	35	_	_	NNP
6745	8414	36	eight	eight	CD
6745	8414	37	_	_	NNP
6745	8414	38	)	)	-RRB-
6745	8414	39	.	.	.
6745	8415	1	Crease	crease	NN
6745	8415	2	on	on	IN
6745	8415	3	every	every	DT
6745	8415	4	dotted	dotted	JJ
6745	8415	5	line	line	NN
6745	8415	6	.	.	.
6745	8416	1	At	at	IN
6745	8416	2	each	each	DT
6745	8416	3	end	end	NN
6745	8416	4	turn	turn	VB
6745	8416	5	the	the	DT
6745	8416	6	parts	part	NNS
6745	8416	7	lettered	letter	VBD
6745	8416	8	A	a	DT
6745	8416	9	over	over	IN
6745	8416	10	that	that	WDT
6745	8416	11	lettered	letter	VBN
6745	8416	12	B	B	NNP
6745	8416	13	,	,	,
6745	8416	14	so	so	IN
6745	8416	15	that	that	IN
6745	8416	16	the	the	DT
6745	8416	17	lines	line	NNS
6745	8416	18	_	_	NNP
6745	8416	19	c	c	NNP
6745	8416	20	_	_	NNP
6745	8416	21	rest	rest	NN
6745	8416	22	on	on	IN
6745	8416	23	the	the	DT
6745	8416	24	line	line	NN
6745	8416	25	_	_	NNP
6745	8416	26	d	d	NNP
6745	8416	27	_	_	NNP
6745	8416	28	,	,	,
6745	8416	29	and	and	CC
6745	8416	30	one	one	CD
6745	8416	31	A	a	DT
6745	8416	32	overlaps	overlaps	NN
6745	8416	33	the	the	DT
6745	8416	34	other	other	JJ
6745	8416	35	.	.	.
6745	8417	1	Fold	fold	VB
6745	8417	2	the	the	DT
6745	8417	3	parts	part	NNS
6745	8417	4	B	b	VB
6745	8417	5	up	up	RP
6745	8417	6	against	against	IN
6745	8417	7	the	the	DT
6745	8417	8	backs	back	NNS
6745	8417	9	of	of	IN
6745	8417	10	the	the	DT
6745	8417	11	parts	part	NNS
6745	8417	12	A.	A.	NNP
6745	8418	1	Fold	fold	VB
6745	8418	2	inward	inward	RB
6745	8418	3	those	those	DT
6745	8418	4	parts	part	NNS
6745	8418	5	of	of	IN
6745	8418	6	the	the	DT
6745	8418	7	edges	edge	NNS
6745	8418	8	which	which	WDT
6745	8418	9	are	be	VBP
6745	8418	10	lightly	lightly	RB
6745	8418	11	shaded	shade	VBN
6745	8418	12	,	,	,
6745	8418	13	and	and	CC
6745	8418	14	fold	fold	VB
6745	8418	15	outward	outward	RB
6745	8418	16	those	those	DT
6745	8418	17	which	which	WDT
6745	8418	18	are	be	VBP
6745	8418	19	heavily	heavily	RB
6745	8418	20	shaded	shaded	JJ
6745	8418	21	.	.	.
6745	8419	1	Stick	stick	VB
6745	8419	2	the	the	DT
6745	8419	3	parts	part	NNS
6745	8419	4	of	of	IN
6745	8419	5	the	the	DT
6745	8419	6	box	box	NN
6745	8419	7	together	together	RB
6745	8419	8	with	with	IN
6745	8419	9	the	the	DT
6745	8419	10	white	white	NN
6745	8419	11	of	of	IN
6745	8419	12	an	an	DT
6745	8419	13	egg	egg	NN
6745	8419	14	mixed	mix	VBN
6745	8419	15	with	with	IN
6745	8419	16	a	a	DT
6745	8419	17	little	little	JJ
6745	8419	18	flour	flour	NN
6745	8419	19	.	.	.
6745	8420	1	Remember	remember	VB
6745	8420	2	that	that	IN
6745	8420	3	it	-PRON-	PRP
6745	8420	4	is	be	VBZ
6745	8420	5	a	a	DT
6745	8420	6	box	box	NN
6745	8420	7	that	that	WDT
6745	8420	8	is	be	VBZ
6745	8420	9	to	to	TO
6745	8420	10	be	be	VB
6745	8420	11	made	make	VBN
6745	8420	12	,	,	,
6745	8420	13	and	and	CC
6745	8420	14	after	after	IN
6745	8420	15	the	the	DT
6745	8420	16	first	first	JJ
6745	8420	17	two	two	CD
6745	8420	18	steps	step	NNS
6745	8420	19	it	-PRON-	PRP
6745	8420	20	may	may	MD
6745	8420	21	be	be	VB
6745	8420	22	easy	easy	JJ
6745	8420	23	to	to	TO
6745	8420	24	guess	guess	VB
6745	8420	25	how	how	WRB
6745	8420	26	to	to	TO
6745	8420	27	complete	complete	VB
6745	8420	28	the	the	DT
6745	8420	29	work	work	NN
6745	8420	30	.	.	.
6745	8421	1	By	by	IN
6745	8421	2	tracing	trace	VBG
6745	8421	3	a	a	DT
6745	8421	4	copy	copy	NN
6745	8421	5	of	of	IN
6745	8421	6	the	the	DT
6745	8421	7	diagram	diagram	NN
6745	8421	8	one	one	CD
6745	8421	9	obtains	obtain	VBZ
6745	8421	10	a	a	DT
6745	8421	11	good	good	JJ
6745	8421	12	model	model	NN
6745	8421	13	one	one	CD
6745	8421	14	quarter	quarter	NN
6745	8421	15	of	of	IN
6745	8421	16	the	the	DT
6745	8421	17	size	size	NN
6745	8421	18	the	the	DT
6745	8421	19	case	case	NN
6745	8421	20	should	should	MD
6745	8421	21	be	be	VB
6745	8421	22	;	;	:
6745	8421	23	that	that	RB
6745	8421	24	is	is	RB
6745	8421	25	,	,	,
6745	8421	26	the	the	DT
6745	8421	27	square	square	NN
6745	8421	28	should	should	MD
6745	8421	29	be	be	VB
6745	8421	30	five	five	CD
6745	8421	31	inches	inch	NNS
6745	8421	32	on	on	IN
6745	8421	33	a	a	DT
6745	8421	34	side	side	NN
6745	8421	35	instead	instead	RB
6745	8421	36	of	of	IN
6745	8421	37	two	two	CD
6745	8421	38	and	and	CC
6745	8421	39	one	one	CD
6745	8421	40	-	-	HYPH
6745	8421	41	half	half	NN
6745	8421	42	.	.	.
6745	8422	1	After	after	IN
6745	8422	2	experimenting	experiment	VBG
6745	8422	3	with	with	IN
6745	8422	4	this	this	DT
6745	8422	5	the	the	DT
6745	8422	6	shape	shape	NN
6745	8422	7	may	may	MD
6745	8422	8	be	be	VB
6745	8422	9	varied	varied	JJ
6745	8422	10	to	to	TO
6745	8422	11	suit	suit	VB
6745	8422	12	the	the	DT
6745	8422	13	taste	taste	NN
6745	8422	14	.	.	.
6745	8423	1	Stiff	stiff	JJ
6745	8423	2	white	white	JJ
6745	8423	3	paper	paper	NN
6745	8423	4	should	should	MD
6745	8423	5	be	be	VB
6745	8423	6	used	use	VBN
6745	8423	7	.	.	.
6745	8424	1	Cases	case	NNS
6745	8424	2	can	can	MD
6745	8424	3	be	be	VB
6745	8424	4	bought	buy	VBN
6745	8424	5	of	of	IN
6745	8424	6	restaurateurs	restaurateur	NNS
6745	8424	7	.	.	.
6745	8425	1	They	-PRON-	PRP
6745	8425	2	are	be	VBP
6745	8425	3	used	use	VBN
6745	8425	4	for	for	IN
6745	8425	5	_	_	NNP
6745	8425	6	biscuit	biscuit	NN
6745	8425	7	glacé	glacé	NNP
6745	8425	8	,	,	,
6745	8425	9	biscuit	biscuit	NNP
6745	8425	10	soufflé	soufflé	NNP
6745	8425	11	,	,	,
6745	8425	12	_	_	NNP
6745	8425	13	and	and	CC
6745	8425	14	other	other	JJ
6745	8425	15	dainties	dainty	NNS
6745	8425	16	.	.	.
6745	8426	1	To	to	IN
6745	8426	2	Lard	Lard	NNP
6745	8426	3	.	.	.
6745	8427	1	Larding	lard	VBG
6745	8427	2	is	be	VBZ
6745	8427	3	a	a	DT
6745	8427	4	simple	simple	JJ
6745	8427	5	operation	operation	NN
6745	8427	6	.	.	.
6745	8428	1	The	the	DT
6745	8428	2	pork	pork	NN
6745	8428	3	should	should	MD
6745	8428	4	be	be	VB
6745	8428	5	firm	firm	JJ
6745	8428	6	and	and	CC
6745	8428	7	young	young	JJ
6745	8428	8	(	(	-LRB-
6745	8428	9	salt	salt	NN
6745	8428	10	,	,	,
6745	8428	11	of	of	IN
6745	8428	12	course	course	NN
6745	8428	13	)	)	-RRB-
6745	8428	14	.	.	.
6745	8429	1	Cut	cut	VB
6745	8429	2	thin	thin	JJ
6745	8429	3	,	,	,
6745	8429	4	even	even	RB
6745	8429	5	slices	slice	VBZ
6745	8429	6	parallel	parallel	JJ
6745	8429	7	with	with	IN
6745	8429	8	the	the	DT
6745	8429	9	rind	rind	NN
6745	8429	10	,	,	,
6745	8429	11	and	and	CC
6745	8429	12	cut	cut	VBD
6745	8429	13	these	these	DT
6745	8429	14	in	in	IN
6745	8429	15	long	long	JJ
6745	8429	16	,	,	,
6745	8429	17	narrow	narrow	JJ
6745	8429	18	strips	strip	NNS
6745	8429	19	that	that	WDT
6745	8429	20	will	will	MD
6745	8429	21	fit	fit	VB
6745	8429	22	into	into	IN
6745	8429	23	the	the	DT
6745	8429	24	needle	needle	NN
6745	8429	25	.	.	.
6745	8430	1	For	for	IN
6745	8430	2	beef	beef	NN
6745	8430	3	,	,	,
6745	8430	4	veal	veal	NN
6745	8430	5	,	,	,
6745	8430	6	turkey	turkey	NNP
6745	8430	7	or	or	CC
6745	8430	8	chicken	chicken	VB
6745	8430	9	the	the	DT
6745	8430	10	strips	strip	NNS
6745	8430	11	should	should	MD
6745	8430	12	be	be	VB
6745	8430	13	about	about	RB
6745	8430	14	as	as	RB
6745	8430	15	large	large	JJ
6745	8430	16	round	round	NN
6745	8430	17	as	as	IN
6745	8430	18	a	a	DT
6745	8430	19	lead	lead	JJ
6745	8430	20	pencil	pencil	NN
6745	8430	21	,	,	,
6745	8430	22	and	and	CC
6745	8430	23	about	about	RB
6745	8430	24	three	three	CD
6745	8430	25	and	and	CC
6745	8430	26	a	a	DT
6745	8430	27	half	half	NN
6745	8430	28	inches	inch	NNS
6745	8430	29	long	long	JJ
6745	8430	30	;	;	:
6745	8430	31	and	and	CC
6745	8430	32	for	for	IN
6745	8430	33	birds	bird	NNS
6745	8430	34	,	,	,
6745	8430	35	chops	chop	NNS
6745	8430	36	,	,	,
6745	8430	37	and	and	CC
6745	8430	38	sweetbreads	sweetbread	NNS
6745	8430	39	they	-PRON-	PRP
6745	8430	40	should	should	MD
6745	8430	41	be	be	VB
6745	8430	42	about	about	RB
6745	8430	43	as	as	RB
6745	8430	44	large	large	JJ
6745	8430	45	round	round	NN
6745	8430	46	as	as	IN
6745	8430	47	a	a	DT
6745	8430	48	match	match	NN
6745	8430	49	.	.	.
6745	8431	1	Three	three	CD
6745	8431	2	slices	slice	NNS
6745	8431	3	are	be	VBP
6745	8431	4	all	all	DT
6745	8431	5	that	that	WDT
6745	8431	6	can	can	MD
6745	8431	7	be	be	VB
6745	8431	8	cut	cut	VBN
6745	8431	9	from	from	IN
6745	8431	10	one	one	CD
6745	8431	11	piece	piece	NN
6745	8431	12	of	of	IN
6745	8431	13	pork	pork	NN
6745	8431	14	,	,	,
6745	8431	15	because	because	IN
6745	8431	16	when	when	WRB
6745	8431	17	you	-PRON-	PRP
6745	8431	18	get	get	VBP
6745	8431	19	more	more	JJR
6745	8431	20	than	than	IN
6745	8431	21	an	an	DT
6745	8431	22	inch	inch	NN
6745	8431	23	away	away	RB
6745	8431	24	from	from	IN
6745	8431	25	the	the	DT
6745	8431	26	rind	rind	NN
6745	8431	27	,	,	,
6745	8431	28	the	the	DT
6745	8431	29	pork	pork	NN
6745	8431	30	is	be	VBZ
6745	8431	31	so	so	RB
6745	8431	32	tender	tender	JJ
6745	8431	33	that	that	IN
6745	8431	34	it	-PRON-	PRP
6745	8431	35	will	will	MD
6745	8431	36	break	break	VB
6745	8431	37	when	when	WRB
6745	8431	38	in	in	IN
6745	8431	39	the	the	DT
6745	8431	40	needle	needle	NN
6745	8431	41	.	.	.
6745	8432	1	Put	put	VB
6745	8432	2	the	the	DT
6745	8432	3	strips	strip	NNS
6745	8432	4	in	in	IN
6745	8432	5	a	a	DT
6745	8432	6	bowl	bowl	NN
6745	8432	7	of	of	IN
6745	8432	8	broken	broken	JJ
6745	8432	9	ice	ice	NN
6745	8432	10	,	,	,
6745	8432	11	to	to	IN
6745	8432	12	harden	harden	NNP
6745	8432	13	.	.	.
6745	8433	1	Have	have	VBP
6745	8433	2	the	the	DT
6745	8433	3	meat	meat	NN
6745	8433	4	,	,	,
6745	8433	5	if	if	IN
6745	8433	6	beef	beef	NN
6745	8433	7	or	or	CC
6745	8433	8	veal	veal	NN
6745	8433	9	,	,	,
6745	8433	10	free	free	JJ
6745	8433	11	of	of	IN
6745	8433	12	skin	skin	NN
6745	8433	13	and	and	CC
6745	8433	14	gristle	gristle	NN
6745	8433	15	.	.	.
6745	8434	1	Put	put	VB
6745	8434	2	a	a	DT
6745	8434	3	strip	strip	NN
6745	8434	4	(	(	-LRB-
6745	8434	5	also	also	RB
6745	8434	6	called	call	VBN
6745	8434	7	a	a	DT
6745	8434	8	lardoon	lardoon	NN
6745	8434	9	)	)	-RRB-
6745	8434	10	into	into	IN
6745	8434	11	the	the	DT
6745	8434	12	needle	needle	NN
6745	8434	13	as	as	RB
6745	8434	14	far	far	RB
6745	8434	15	as	as	IN
6745	8434	16	it	-PRON-	PRP
6745	8434	17	will	will	MD
6745	8434	18	go	go	VB
6745	8434	19	.	.	.
6745	8435	1	With	with	IN
6745	8435	2	a	a	DT
6745	8435	3	skewer	skewer	NN
6745	8435	4	or	or	CC
6745	8435	5	knife	knife	NN
6745	8435	6	draw	draw	VBP
6745	8435	7	a	a	DT
6745	8435	8	line	line	NN
6745	8435	9	on	on	IN
6745	8435	10	both	both	DT
6745	8435	11	sides	side	NNS
6745	8435	12	of	of	IN
6745	8435	13	the	the	DT
6745	8435	14	meat	meat	NN
6745	8435	15	and	and	CC
6745	8435	16	along	along	IN
6745	8435	17	the	the	DT
6745	8435	18	upper	upper	JJ
6745	8435	19	part	part	NN
6745	8435	20	.	.	.
6745	8436	1	Thrust	Thrust	VBD
6745	8436	2	the	the	DT
6745	8436	3	needle	needle	NN
6745	8436	4	into	into	IN
6745	8436	5	the	the	DT
6745	8436	6	meat	meat	NN
6745	8436	7	at	at	IN
6745	8436	8	one	one	CD
6745	8436	9	of	of	IN
6745	8436	10	the	the	DT
6745	8436	11	side	side	NN
6745	8436	12	lines	line	NNS
6745	8436	13	;	;	:
6745	8436	14	and	and	CC
6745	8436	15	when	when	WRB
6745	8436	16	it	-PRON-	PRP
6745	8436	17	is	be	VBZ
6745	8436	18	about	about	RB
6745	8436	19	half	half	JJ
6745	8436	20	way	way	NN
6745	8436	21	through	through	IN
6745	8436	22	to	to	IN
6745	8436	23	the	the	DT
6745	8436	24	top	top	NN
6745	8436	25	of	of	IN
6745	8436	26	the	the	DT
6745	8436	27	piece	piece	NN
6745	8436	28	,	,	,
6745	8436	29	press	press	VB
6745	8436	30	the	the	DT
6745	8436	31	steel	steel	NN
6745	8436	32	slightly	slightly	RB
6745	8436	33	with	with	IN
6745	8436	34	the	the	DT
6745	8436	35	thumb	thumb	NN
6745	8436	36	and	and	CC
6745	8436	37	fore	fore	NN
6745	8436	38	-	-	HYPH
6745	8436	39	finger	finger	NN
6745	8436	40	,	,	,
6745	8436	41	to	to	TO
6745	8436	42	hold	hold	VB
6745	8436	43	the	the	DT
6745	8436	44	lardoon	lardoon	NN
6745	8436	45	in	in	IN
6745	8436	46	place	place	NN
6745	8436	47	until	until	IN
6745	8436	48	it	-PRON-	PRP
6745	8436	49	has	have	VBZ
6745	8436	50	entered	enter	VBN
6745	8436	51	the	the	DT
6745	8436	52	meat	meat	NN
6745	8436	53	.	.	.
6745	8437	1	Now	now	RB
6745	8437	2	push	push	VB
6745	8437	3	the	the	DT
6745	8437	4	needle	needle	NN
6745	8437	5	through	through	IN
6745	8437	6	to	to	IN
6745	8437	7	the	the	DT
6745	8437	8	top	top	NN
6745	8437	9	,	,	,
6745	8437	10	and	and	CC
6745	8437	11	gently	gently	RB
6745	8437	12	draw	draw	VB
6745	8437	13	it	-PRON-	PRP
6745	8437	14	out	out	RP
6745	8437	15	,	,	,
6745	8437	16	leaving	leave	VBG
6745	8437	17	about	about	RB
6745	8437	18	three	three	CD
6745	8437	19	-	-	HYPH
6745	8437	20	quarters	quarter	NNS
6745	8437	21	of	of	IN
6745	8437	22	an	an	DT
6745	8437	23	inch	inch	NN
6745	8437	24	of	of	IN
6745	8437	25	the	the	DT
6745	8437	26	strip	strip	NN
6745	8437	27	exposed	expose	VBN
6745	8437	28	at	at	IN
6745	8437	29	both	both	CC
6745	8437	30	the	the	DT
6745	8437	31	side	side	NN
6745	8437	32	and	and	CC
6745	8437	33	upper	upper	JJ
6745	8437	34	part	part	NN
6745	8437	35	of	of	IN
6745	8437	36	the	the	DT
6745	8437	37	meat	meat	NN
6745	8437	38	That	that	DT
6745	8437	39	part	part	NN
6745	8437	40	of	of	IN
6745	8437	41	the	the	DT
6745	8437	42	pork	pork	NN
6745	8437	43	which	which	WDT
6745	8437	44	is	be	VBZ
6745	8437	45	hidden	hide	VBN
6745	8437	46	should	should	MD
6745	8437	47	be	be	VB
6745	8437	48	half	half	PDT
6745	8437	49	an	an	DT
6745	8437	50	inch	inch	NN
6745	8437	51	under	under	IN
6745	8437	52	the	the	DT
6745	8437	53	surface	surface	NN
6745	8437	54	.	.	.
6745	8438	1	The	the	DT
6745	8438	2	needle	needle	NN
6745	8438	3	's	's	POS
6745	8438	4	course	course	NN
6745	8438	5	is	be	VBZ
6745	8438	6	as	as	IN
6745	8438	7	if	if	IN
6745	8438	8	it	-PRON-	PRP
6745	8438	9	started	start	VBD
6745	8438	10	under	under	IN
6745	8438	11	the	the	DT
6745	8438	12	eaves	eave	NNS
6745	8438	13	of	of	IN
6745	8438	14	a	a	DT
6745	8438	15	gable	gable	JJ
6745	8438	16	roof	roof	NN
6745	8438	17	and	and	CC
6745	8438	18	came	come	VBD
6745	8438	19	out	out	RP
6745	8438	20	at	at	IN
6745	8438	21	the	the	DT
6745	8438	22	ridge	ridge	NN
6745	8438	23	-	-	HYPH
6745	8438	24	pole	pole	NNP
6745	8438	25	.	.	.
6745	8439	1	Continue	continue	VB
6745	8439	2	until	until	IN
6745	8439	3	all	all	PDT
6745	8439	4	the	the	DT
6745	8439	5	rows	row	NNS
6745	8439	6	are	be	VBP
6745	8439	7	filled	fill	VBN
6745	8439	8	with	with	IN
6745	8439	9	lardoons	lardoon	NNS
6745	8439	10	.	.	.
6745	8440	1	Two	two	CD
6745	8440	2	rows	row	NNS
6745	8440	3	are	be	VBP
6745	8440	4	enough	enough	JJ
6745	8440	5	for	for	IN
6745	8440	6	a	a	DT
6745	8440	7	fillet	fillet	NN
6745	8440	8	of	of	IN
6745	8440	9	beef	beef	NN
6745	8440	10	.	.	.
6745	8441	1	If	if	IN
6745	8441	2	the	the	DT
6745	8441	3	strips	strip	NNS
6745	8441	4	are	be	VBP
6745	8441	5	too	too	RB
6745	8441	6	large	large	JJ
6745	8441	7	for	for	IN
6745	8441	8	the	the	DT
6745	8441	9	needle	needle	NN
6745	8441	10	they	-PRON-	PRP
6745	8441	11	will	will	MD
6745	8441	12	be	be	VB
6745	8441	13	pressed	press	VBN
6745	8441	14	out	out	RP
6745	8441	15	as	as	RB
6745	8441	16	soon	soon	RB
6745	8441	17	as	as	IN
6745	8441	18	the	the	DT
6745	8441	19	lower	low	JJR
6745	8441	20	part	part	NN
6745	8441	21	of	of	IN
6745	8441	22	the	the	DT
6745	8441	23	needle	needle	NN
6745	8441	24	enters	enter	VBZ
6745	8441	25	the	the	DT
6745	8441	26	meat	meat	NN
6745	8441	27	.	.	.
6745	8442	1	To	to	IN
6745	8442	2	Stew	Stew	NNP
6745	8442	3	.	.	.
6745	8443	1	The	the	DT
6745	8443	2	meat	meat	NN
6745	8443	3	and	and	CC
6745	8443	4	vegetables	vegetable	NNS
6745	8443	5	for	for	IN
6745	8443	6	stews	stew	NNS
6745	8443	7	should	should	MD
6745	8443	8	,	,	,
6745	8443	9	when	when	WRB
6745	8443	10	it	-PRON-	PRP
6745	8443	11	is	be	VBZ
6745	8443	12	possible	possible	JJ
6745	8443	13	,	,	,
6745	8443	14	be	be	VB
6745	8443	15	browned	brown	VBN
6745	8443	16	in	in	IN
6745	8443	17	a	a	DT
6745	8443	18	little	little	JJ
6745	8443	19	fat	fat	NN
6745	8443	20	,	,	,
6745	8443	21	and	and	CC
6745	8443	22	hot	hot	JJ
6745	8443	23	water	water	NN
6745	8443	24	should	should	MD
6745	8443	25	then	then	RB
6745	8443	26	be	be	VB
6745	8443	27	added	add	VBN
6745	8443	28	.	.	.
6745	8444	1	As	as	RB
6745	8444	2	soon	soon	RB
6745	8444	3	as	as	IN
6745	8444	4	the	the	DT
6745	8444	5	stew	stew	NN
6745	8444	6	comes	come	VBZ
6745	8444	7	to	to	IN
6745	8444	8	the	the	DT
6745	8444	9	boiling	boiling	NN
6745	8444	10	point	point	NN
6745	8444	11	,	,	,
6745	8444	12	skim	skim	VBP
6745	8444	13	it	-PRON-	PRP
6745	8444	14	,	,	,
6745	8444	15	and	and	CC
6745	8444	16	set	set	VB
6745	8444	17	back	back	RP
6745	8444	18	where	where	WRB
6745	8444	19	it	-PRON-	PRP
6745	8444	20	will	will	MD
6745	8444	21	just	just	RB
6745	8444	22	simmer	simmer	VB
6745	8444	23	,	,	,
6745	8444	24	not	not	RB
6745	8444	25	boil	boil	VB
6745	8444	26	,	,	,
6745	8444	27	the	the	DT
6745	8444	28	given	give	VBN
6745	8444	29	time	time	NN
6745	8444	30	.	.	.
6745	8445	1	The	the	DT
6745	8445	2	pieces	piece	NNS
6745	8445	3	of	of	IN
6745	8445	4	meat	meat	NN
6745	8445	5	in	in	IN
6745	8445	6	a	a	DT
6745	8445	7	stew	stew	NN
6745	8445	8	should	should	MD
6745	8445	9	come	come	VB
6745	8445	10	to	to	IN
6745	8445	11	the	the	DT
6745	8445	12	table	table	NN
6745	8445	13	whole	whole	JJ
6745	8445	14	and	and	CC
6745	8445	15	tender	tender	JJ
6745	8445	16	and	and	CC
6745	8445	17	juicy	juicy	JJ
6745	8445	18	,	,	,
6745	8445	19	and	and	CC
6745	8445	20	they	-PRON-	PRP
6745	8445	21	will	will	MD
6745	8445	22	be	be	VB
6745	8445	23	in	in	IN
6745	8445	24	this	this	DT
6745	8445	25	condition	condition	NN
6745	8445	26	only	only	RB
6745	8445	27	with	with	IN
6745	8445	28	_	_	NNP
6745	8445	29	slow	slow	JJ
6745	8445	30	_	_	NNP
6745	8445	31	cooking	cooking	NN
6745	8445	32	.	.	.
6745	8446	1	To	to	IN
6745	8446	2	Braise	Braise	NNP
6745	8446	3	.	.	.
6745	8447	1	Braising	braise	VBG
6745	8447	2	is	be	VBZ
6745	8447	3	one	one	CD
6745	8447	4	of	of	IN
6745	8447	5	the	the	DT
6745	8447	6	best	good	JJS
6745	8447	7	modes	mode	NNS
6745	8447	8	of	of	IN
6745	8447	9	preparing	prepare	VBG
6745	8447	10	meat	meat	NN
6745	8447	11	.	.	.
6745	8448	1	There	there	EX
6745	8448	2	are	be	VBP
6745	8448	3	pans	pan	NNS
6745	8448	4	expressly	expressly	RB
6745	8448	5	for	for	IN
6745	8448	6	braising	braising	NN
6745	8448	7	;	;	:
6745	8448	8	but	but	CC
6745	8448	9	any	any	DT
6745	8448	10	deep	deep	JJ
6745	8448	11	tin	tin	NN
6745	8448	12	,	,	,
6745	8448	13	sheet	sheet	NN
6745	8448	14	-	-	HYPH
6745	8448	15	iron	iron	NN
6745	8448	16	,	,	,
6745	8448	17	or	or	CC
6745	8448	18	granite	granite	NN
6745	8448	19	-	-	HYPH
6745	8448	20	ware	ware	NN
6745	8448	21	pan	pan	NN
6745	8448	22	,	,	,
6745	8448	23	with	with	IN
6745	8448	24	a	a	DT
6745	8448	25	cover	cover	NN
6745	8448	26	,	,	,
6745	8448	27	will	will	MD
6745	8448	28	answer	answer	VB
6745	8448	29	quite	quite	RB
6745	8448	30	well	well	RB
6745	8448	31	.	.	.
6745	8449	1	The	the	DT
6745	8449	2	meat	meat	NN
6745	8449	3	to	to	TO
6745	8449	4	be	be	VB
6745	8449	5	cooked	cook	VBN
6745	8449	6	must	must	MD
6745	8449	7	always	always	RB
6745	8449	8	be	be	VB
6745	8449	9	browned	brown	VBN
6745	8449	10	in	in	IN
6745	8449	11	some	some	DT
6745	8449	12	kind	kind	NN
6745	8449	13	of	of	IN
6745	8449	14	fat	fat	NN
6745	8449	15	,	,	,
6745	8449	16	the	the	DT
6745	8449	17	vegetables	vegetable	NNS
6745	8449	18	fried	fry	VBN
6745	8449	19	in	in	IN
6745	8449	20	the	the	DT
6745	8449	21	same	same	JJ
6745	8449	22	fat	fat	NN
6745	8449	23	,	,	,
6745	8449	24	and	and	CC
6745	8449	25	enough	enough	JJ
6745	8449	26	stock	stock	NN
6745	8449	27	(	(	-LRB-
6745	8449	28	if	if	IN
6745	8449	29	possible	possible	JJ
6745	8449	30	)	)	-RRB-
6745	8449	31	or	or	CC
6745	8449	32	water	water	NN
6745	8449	33	be	be	VB
6745	8449	34	added	add	VBN
6745	8449	35	to	to	IN
6745	8449	36	half	half	RB
6745	8449	37	cover	cover	VB
6745	8449	38	the	the	DT
6745	8449	39	meat	meat	NN
6745	8449	40	.	.	.
6745	8450	1	The	the	DT
6745	8450	2	pan	pan	NN
6745	8450	3	should	should	MD
6745	8450	4	then	then	RB
6745	8450	5	be	be	VB
6745	8450	6	covered	cover	VBN
6745	8450	7	and	and	CC
6745	8450	8	placed	place	VBN
6745	8450	9	in	in	IN
6745	8450	10	the	the	DT
6745	8450	11	oven	oven	NN
6745	8450	12	.	.	.
6745	8451	1	The	the	DT
6745	8451	2	meat	meat	NN
6745	8451	3	must	must	MD
6745	8451	4	cook	cook	VB
6745	8451	5	_	_	NNP
6745	8451	6	slowly	slowly	RB
6745	8451	7	_	_	NNP
6745	8451	8	and	and	CC
6745	8451	9	thoroughly	thoroughly	RB
6745	8451	10	,	,	,
6745	8451	11	and	and	CC
6745	8451	12	be	be	VB
6745	8451	13	basted	baste	VBN
6745	8451	14	frequently	frequently	RB
6745	8451	15	.	.	.
6745	8452	1	No	no	RB
6745	8452	2	matter	matter	RB
6745	8452	3	how	how	WRB
6745	8452	4	tough	tough	JJ
6745	8452	5	,	,	,
6745	8452	6	if	if	IN
6745	8452	7	properly	properly	RB
6745	8452	8	braised	braise	VBN
6745	8452	9	it	-PRON-	PRP
6745	8452	10	will	will	MD
6745	8452	11	become	become	VB
6745	8452	12	tender	tender	JJ
6745	8452	13	and	and	CC
6745	8452	14	juicy	juicy	JJ
6745	8452	15	.	.	.
6745	8453	1	If	if	IN
6745	8453	2	,	,	,
6745	8453	3	however	however	RB
6745	8453	4	,	,	,
6745	8453	5	the	the	DT
6745	8453	6	cooking	cooking	NN
6745	8453	7	is	be	VBZ
6745	8453	8	hurried	hurry	VBN
6745	8453	9	the	the	DT
6745	8453	10	dish	dish	NN
6745	8453	11	will	will	MD
6745	8453	12	be	be	VB
6745	8453	13	spoiled	spoil	VBN
6745	8453	14	.	.	.
6745	8454	1	To	to	IN
6745	8454	2	Fry	Fry	NNP
6745	8454	3	.	.	.
6745	8455	1	There	there	EX
6745	8455	2	are	be	VBP
6745	8455	3	two	two	CD
6745	8455	4	modes	mode	NNS
6745	8455	5	of	of	IN
6745	8455	6	frying	frying	NN
6745	8455	7	.	.	.
6745	8456	1	One	one	CD
6745	8456	2	is	be	VBZ
6745	8456	3	to	to	TO
6745	8456	4	have	have	VB
6745	8456	5	just	just	RB
6745	8456	6	enough	enough	JJ
6745	8456	7	fat	fat	NN
6745	8456	8	to	to	TO
6745	8456	9	prevent	prevent	VB
6745	8456	10	the	the	DT
6745	8456	11	article	article	NN
6745	8456	12	from	from	IN
6745	8456	13	burning	burn	VBG
6745	8456	14	or	or	CC
6745	8456	15	sticking	stick	VBG
6745	8456	16	;	;	:
6745	8456	17	and	and	CC
6745	8456	18	the	the	DT
6745	8456	19	other	other	JJ
6745	8456	20	is	be	VBZ
6745	8456	21	to	to	TO
6745	8456	22	have	have	VB
6745	8456	23	enough	enough	JJ
6745	8456	24	not	not	RB
6745	8456	25	only	only	RB
6745	8456	26	to	to	TO
6745	8456	27	cover	cover	VB
6745	8456	28	the	the	DT
6745	8456	29	food	food	NN
6745	8456	30	,	,	,
6745	8456	31	but	but	CC
6745	8456	32	to	to	TO
6745	8456	33	float	float	VB
6745	8456	34	it	-PRON-	PRP
6745	8456	35	.	.	.
6745	8457	1	The	the	DT
6745	8457	2	latter	latter	NN
6745	8457	3	is	be	VBZ
6745	8457	4	by	by	IN
6745	8457	5	far	far	RB
6745	8457	6	the	the	DT
6745	8457	7	better	well	JJR
6745	8457	8	way	way	NN
6745	8457	9	,	,	,
6745	8457	10	as	as	IN
6745	8457	11	all	all	PDT
6745	8457	12	the	the	DT
6745	8457	13	surface	surface	NN
6745	8457	14	of	of	IN
6745	8457	15	the	the	DT
6745	8457	16	article	article	NN
6745	8457	17	is	be	VBZ
6745	8457	18	instantly	instantly	RB
6745	8457	19	hardened	harden	VBN
6745	8457	20	,	,	,
6745	8457	21	and	and	CC
6745	8457	22	,	,	,
6745	8457	23	therefore	therefore	RB
6745	8457	24	,	,	,
6745	8457	25	will	will	MD
6745	8457	26	not	not	RB
6745	8457	27	absorb	absorb	VB
6745	8457	28	fat	fat	NN
6745	8457	29	.	.	.
6745	8458	1	It	-PRON-	PRP
6745	8458	2	is	be	VBZ
6745	8458	3	also	also	RB
6745	8458	4	the	the	DT
6745	8458	5	cheaper	cheap	JJR
6745	8458	6	way	way	NN
6745	8458	7	,	,	,
6745	8458	8	because	because	IN
6745	8458	9	the	the	DT
6745	8458	10	fat	fat	NN
6745	8458	11	can	can	MD
6745	8458	12	be	be	VB
6745	8458	13	used	use	VBN
6745	8458	14	so	so	RB
6745	8458	15	many	many	JJ
6745	8458	16	times	time	NNS
6745	8458	17	.	.	.
6745	8459	1	If	if	IN
6745	8459	2	the	the	DT
6745	8459	3	drippings	dripping	NNS
6745	8459	4	saved	save	VBN
6745	8459	5	from	from	IN
6745	8459	6	meats	meat	NNS
6745	8459	7	,	,	,
6745	8459	8	soups	soup	NNS
6745	8459	9	and	and	CC
6745	8459	10	gravies	gravy	NNS
6745	8459	11	should	should	MD
6745	8459	12	not	not	RB
6745	8459	13	be	be	VB
6745	8459	14	enough	enough	JJ
6745	8459	15	for	for	IN
6745	8459	16	frying	fry	VBG
6745	8459	17	purposes	purpose	NNS
6745	8459	18	,	,	,
6745	8459	19	buy	buy	VB
6745	8459	20	pure	pure	JJ
6745	8459	21	lard	lard	NN
6745	8459	22	to	to	TO
6745	8459	23	use	use	VB
6745	8459	24	with	with	IN
6745	8459	25	it	-PRON-	PRP
6745	8459	26	.	.	.
6745	8460	1	Many	many	JJ
6745	8460	2	recommend	recommend	VBP
6745	8460	3	buying	buy	VBG
6745	8460	4	beef	beef	NN
6745	8460	5	suet	suet	NN
6745	8460	6	for	for	IN
6745	8460	7	this	this	DT
6745	8460	8	same	same	JJ
6745	8460	9	purpose	purpose	NN
6745	8460	10	;	;	:
6745	8460	11	but	but	CC
6745	8460	12	food	food	NN
6745	8460	13	fried	fry	VBN
6745	8460	14	in	in	IN
6745	8460	15	suet	suet	NN
6745	8460	16	is	be	VBZ
6745	8460	17	more	more	RBR
6745	8460	18	liable	liable	JJ
6745	8460	19	to	to	TO
6745	8460	20	absorb	absorb	VB
6745	8460	21	fat	fat	NN
6745	8460	22	than	than	IN
6745	8460	23	that	that	DT
6745	8460	24	fried	fry	VBN
6745	8460	25	in	in	IN
6745	8460	26	lard	lard	NN
6745	8460	27	.	.	.
6745	8461	1	The	the	DT
6745	8461	2	reason	reason	NN
6745	8461	3	of	of	IN
6745	8461	4	this	this	DT
6745	8461	5	is	be	VBZ
6745	8461	6	that	that	DT
6745	8461	7	lard	lard	NN
6745	8461	8	can	can	MD
6745	8461	9	be	be	VB
6745	8461	10	heated	heat	VBN
6745	8461	11	to	to	IN
6745	8461	12	a	a	DT
6745	8461	13	higher	high	JJR
6745	8461	14	temperature	temperature	NN
6745	8461	15	without	without	IN
6745	8461	16	burning	burn	VBG
6745	8461	17	than	than	IN
6745	8461	18	can	can	MD
6745	8461	19	beef	beef	VB
6745	8461	20	or	or	CC
6745	8461	21	any	any	DT
6745	8461	22	of	of	IN
6745	8461	23	the	the	DT
6745	8461	24	other	other	JJ
6745	8461	25	fats	fat	NNS
6745	8461	26	.	.	.
6745	8462	1	Butter	butter	NN
6745	8462	2	is	be	VBZ
6745	8462	3	also	also	RB
6745	8462	4	often	often	RB
6745	8462	5	recommended	recommend	VBN
6745	8462	6	for	for	IN
6745	8462	7	frying	fry	VBG
6745	8462	8	.	.	.
6745	8463	1	If	if	IN
6745	8463	2	used	use	VBN
6745	8463	3	,	,	,
6745	8463	4	it	-PRON-	PRP
6745	8463	5	should	should	MD
6745	8463	6	be	be	VB
6745	8463	7	free	free	JJ
6745	8463	8	of	of	IN
6745	8463	9	salt	salt	NN
6745	8463	10	.	.	.
6745	8464	1	But	but	CC
6745	8464	2	aside	aside	RB
6745	8464	3	from	from	IN
6745	8464	4	being	be	VBG
6745	8464	5	so	so	RB
6745	8464	6	expensive	expensive	JJ
6745	8464	7	,	,	,
6745	8464	8	it	-PRON-	PRP
6745	8464	9	is	be	VBZ
6745	8464	10	not	not	RB
6745	8464	11	so	so	RB
6745	8464	12	nice	nice	JJ
6745	8464	13	for	for	IN
6745	8464	14	frying	fry	VBG
6745	8464	15	purposes	purpose	NNS
6745	8464	16	as	as	IN
6745	8464	17	fats	fat	NNS
6745	8464	18	,	,	,
6745	8464	19	for	for	IN
6745	8464	20	it	-PRON-	PRP
6745	8464	21	burns	burn	VBZ
6745	8464	22	at	at	IN
6745	8464	23	a	a	DT
6745	8464	24	much	much	RB
6745	8464	25	lower	low	JJR
6745	8464	26	temperature	temperature	NN
6745	8464	27	than	than	IN
6745	8464	28	either	either	DT
6745	8464	29	beef	beef	NN
6745	8464	30	fat	fat	NN
6745	8464	31	or	or	CC
6745	8464	32	lard	lard	NN
6745	8464	33	.	.	.
6745	8465	1	The	the	DT
6745	8465	2	Scotch	Scotch	NNP
6745	8465	3	kettle	kettle	NN
6745	8465	4	is	be	VBZ
6745	8465	5	the	the	DT
6745	8465	6	_	_	NNP
6745	8465	7	best	good	JJS
6745	8465	8	_	_	NNP
6745	8465	9	utensil	utensil	JJ
6745	8465	10	for	for	IN
6745	8465	11	frying	fry	VBG
6745	8465	12	.	.	.
6745	8466	1	It	-PRON-	PRP
6745	8466	2	rests	rest	VBZ
6745	8466	3	on	on	IN
6745	8466	4	a	a	DT
6745	8466	5	rim	rim	NN
6745	8466	6	,	,	,
6745	8466	7	which	which	WDT
6745	8466	8	lifts	lift	VBZ
6745	8466	9	the	the	DT
6745	8466	10	bottom	bottom	NN
6745	8466	11	from	from	IN
6745	8466	12	the	the	DT
6745	8466	13	stove	stove	NN
6745	8466	14	,	,	,
6745	8466	15	and	and	CC
6745	8466	16	the	the	DT
6745	8466	17	inside	inside	JJ
6745	8466	18	surface	surface	NN
6745	8466	19	is	be	VBZ
6745	8466	20	polished	polish	VBN
6745	8466	21	very	very	RB
6745	8466	22	smooth	smooth	RB
6745	8466	23	;	;	:
6745	8466	24	therefore	therefore	RB
6745	8466	25	,	,	,
6745	8466	26	the	the	DT
6745	8466	27	fat	fat	NN
6745	8466	28	is	be	VBZ
6745	8466	29	less	less	RBR
6745	8466	30	liable	liable	JJ
6745	8466	31	to	to	TO
6745	8466	32	burn	burn	VB
6745	8466	33	than	than	IN
6745	8466	34	if	if	IN
6745	8466	35	the	the	DT
6745	8466	36	surface	surface	NN
6745	8466	37	were	be	VBD
6745	8466	38	rough	rough	JJ
6745	8466	39	and	and	CC
6745	8466	40	the	the	DT
6745	8466	41	bottom	bottom	NN
6745	8466	42	rested	rest	VBN
6745	8466	43	on	on	IN
6745	8466	44	the	the	DT
6745	8466	45	hot	hot	JJ
6745	8466	46	stove	stove	NN
6745	8466	47	.	.	.
6745	8467	1	The	the	DT
6745	8467	2	fat	fat	NN
6745	8467	3	should	should	MD
6745	8467	4	heat	heat	VB
6745	8467	5	gradually	gradually	RB
6745	8467	6	;	;	:
6745	8467	7	and	and	CC
6745	8467	8	when	when	WRB
6745	8467	9	the	the	DT
6745	8467	10	food	food	NN
6745	8467	11	is	be	VBZ
6745	8467	12	plunged	plunge	VBN
6745	8467	13	into	into	IN
6745	8467	14	it	-PRON-	PRP
6745	8467	15	a	a	DT
6745	8467	16	slight	slight	JJ
6745	8467	17	smoke	smoke	NN
6745	8467	18	should	should	MD
6745	8467	19	rise	rise	VB
6745	8467	20	from	from	IN
6745	8467	21	the	the	DT
6745	8467	22	_	_	NNP
6745	8467	23	centre	centre	NN
6745	8467	24	.	.	.
6745	8467	25	_	_	NNP
6745	8467	26	It	-PRON-	PRP
6745	8467	27	will	will	MD
6745	8467	28	smoke	smoke	VB
6745	8467	29	at	at	IN
6745	8467	30	the	the	DT
6745	8467	31	sides	side	NNS
6745	8467	32	some	some	DT
6745	8467	33	time	time	NN
6745	8467	34	before	before	IN
6745	8467	35	it	-PRON-	PRP
6745	8467	36	has	have	VBZ
6745	8467	37	become	become	VBN
6745	8467	38	hot	hot	JJ
6745	8467	39	enough	enough	RB
6745	8467	40	for	for	IN
6745	8467	41	frying	fry	VBG
6745	8467	42	.	.	.
6745	8468	1	After	after	IN
6745	8468	2	the	the	DT
6745	8468	3	food	food	NN
6745	8468	4	has	have	VBZ
6745	8468	5	been	be	VBN
6745	8468	6	put	put	VBN
6745	8468	7	in	in	RP
6745	8468	8	,	,	,
6745	8468	9	let	let	VB
6745	8468	10	the	the	DT
6745	8468	11	kettle	kettle	NN
6745	8468	12	stand	stand	VB
6745	8468	13	on	on	IN
6745	8468	14	the	the	DT
6745	8468	15	hottest	hot	JJS
6745	8468	16	part	part	NN
6745	8468	17	of	of	IN
6745	8468	18	the	the	DT
6745	8468	19	stove	stove	NN
6745	8468	20	until	until	IN
6745	8468	21	it	-PRON-	PRP
6745	8468	22	regains	regain	VBZ
6745	8468	23	its	-PRON-	PRP$
6745	8468	24	former	former	JJ
6745	8468	25	temperature	temperature	NN
6745	8468	26	,	,	,
6745	8468	27	and	and	CC
6745	8468	28	then	then	RB
6745	8468	29	set	set	VBD
6745	8468	30	it	-PRON-	PRP
6745	8468	31	back	back	RB
6745	8468	32	where	where	WRB
6745	8468	33	it	-PRON-	PRP
6745	8468	34	is	be	VBZ
6745	8468	35	not	not	RB
6745	8468	36	quite	quite	RB
6745	8468	37	so	so	RB
6745	8468	38	hot	hot	JJ
6745	8468	39	.	.	.
6745	8469	1	In	in	IN
6745	8469	2	frying	fry	VBG
6745	8469	3	fish	fish	NN
6745	8469	4	-	-	HYPH
6745	8469	5	balls	ball	NNS
6745	8469	6	,	,	,
6745	8469	7	doughnuts	doughnut	NNS
6745	8469	8	,	,	,
6745	8469	9	etc	etc	FW
6745	8469	10	.	.	FW
6745	8469	11	,	,	,
6745	8469	12	put	put	VBD
6745	8469	13	only	only	RB
6745	8469	14	a	a	DT
6745	8469	15	few	few	JJ
6745	8469	16	at	at	IN
6745	8469	17	a	a	DT
6745	8469	18	time	time	NN
6745	8469	19	in	in	IN
6745	8469	20	the	the	DT
6745	8469	21	boiling	boil	VBG
6745	8469	22	fat	fat	NN
6745	8469	23	;	;	:
6745	8469	24	then	then	RB
6745	8469	25	wait	wait	VB
6745	8469	26	a	a	DT
6745	8469	27	few	few	JJ
6745	8469	28	moments	moment	NNS
6745	8469	29	for	for	IN
6745	8469	30	the	the	DT
6745	8469	31	fat	fat	NN
6745	8469	32	to	to	TO
6745	8469	33	regain	regain	VB
6745	8469	34	its	-PRON-	PRP$
6745	8469	35	former	former	JJ
6745	8469	36	temperature	temperature	NN
6745	8469	37	,	,	,
6745	8469	38	and	and	CC
6745	8469	39	put	put	VBD
6745	8469	40	in	in	RP
6745	8469	41	a	a	DT
6745	8469	42	few	few	JJ
6745	8469	43	more	more	JJR
6745	8469	44	.	.	.
6745	8470	1	Fish	fish	NN
6745	8470	2	-	-	HYPH
6745	8470	3	balls	ball	NNS
6745	8470	4	are	be	VBP
6745	8470	5	often	often	RB
6745	8470	6	spoiled	spoil	VBN
6745	8470	7	by	by	IN
6745	8470	8	the	the	DT
6745	8470	9	putting	putting	NN
6745	8470	10	of	of	IN
6745	8470	11	a	a	DT
6745	8470	12	great	great	JJ
6745	8470	13	many	many	JJ
6745	8470	14	in	in	IN
6745	8470	15	the	the	DT
6745	8470	16	kettle	kettle	NN
6745	8470	17	at	at	IN
6745	8470	18	once	once	RB
6745	8470	19	.	.	.
6745	8471	1	The	the	DT
6745	8471	2	temperature	temperature	NN
6745	8471	3	of	of	IN
6745	8471	4	the	the	DT
6745	8471	5	fat	fat	NN
6745	8471	6	is	be	VBZ
6745	8471	7	instantly	instantly	RB
6745	8471	8	reduced	reduce	VBN
6745	8471	9	,	,	,
6745	8471	10	and	and	CC
6745	8471	11	the	the	DT
6745	8471	12	balls	ball	NNS
6745	8471	13	absorb	absorb	VBP
6745	8471	14	the	the	DT
6745	8471	15	fat	fat	NN
6745	8471	16	.	.	.
6745	8472	1	When	when	WRB
6745	8472	2	an	an	DT
6745	8472	3	article	article	NN
6745	8472	4	of	of	IN
6745	8472	5	food	food	NN
6745	8472	6	is	be	VBZ
6745	8472	7	fried	fry	VBN
6745	8472	8	,	,	,
6745	8472	9	drain	drain	VB
6745	8472	10	the	the	DT
6745	8472	11	fat	fat	NN
6745	8472	12	from	from	IN
6745	8472	13	it	-PRON-	PRP
6745	8472	14	,	,	,
6745	8472	15	and	and	CC
6745	8472	16	lay	lie	VBD
6745	8472	17	it	-PRON-	PRP
6745	8472	18	on	on	IN
6745	8472	19	a	a	DT
6745	8472	20	sheet	sheet	NN
6745	8472	21	of	of	IN
6745	8472	22	brown	brown	JJ
6745	8472	23	paper	paper	NN
6745	8472	24	in	in	IN
6745	8472	25	a	a	DT
6745	8472	26	warm	warm	JJ
6745	8472	27	pan	pan	NN
6745	8472	28	.	.	.
6745	8473	1	The	the	DT
6745	8473	2	paper	paper	NN
6745	8473	3	will	will	MD
6745	8473	4	absorb	absorb	VB
6745	8473	5	any	any	DT
6745	8473	6	fat	fat	NN
6745	8473	7	that	that	WDT
6745	8473	8	may	may	MD
6745	8473	9	remain	remain	VB
6745	8473	10	on	on	IN
6745	8473	11	the	the	DT
6745	8473	12	food	food	NN
6745	8473	13	.	.	.
6745	8474	1	As	as	RB
6745	8474	2	soon	soon	RB
6745	8474	3	as	as	IN
6745	8474	4	you	-PRON-	PRP
6745	8474	5	are	be	VBP
6745	8474	6	through	through	IN
6745	8474	7	frying	frying	NN
6745	8474	8	,	,	,
6745	8474	9	take	take	VB
6745	8474	10	the	the	DT
6745	8474	11	fat	fat	NN
6745	8474	12	from	from	IN
6745	8474	13	the	the	DT
6745	8474	14	fire	fire	NN
6745	8474	15	,	,	,
6745	8474	16	and	and	CC
6745	8474	17	when	when	WRB
6745	8474	18	cooled	cool	VBD
6745	8474	19	a	a	DT
6745	8474	20	little	little	JJ
6745	8474	21	,	,	,
6745	8474	22	strain	strain	VB
6745	8474	23	it	-PRON-	PRP
6745	8474	24	,	,	,
6745	8474	25	(	(	-LRB-
6745	8474	26	See	see	VB
6745	8474	27	the	the	DT
6745	8474	28	chapter	chapter	NN
6745	8474	29	on	on	IN
6745	8474	30	the	the	DT
6745	8474	31	Care	Care	NNP
6745	8474	32	of	of	IN
6745	8474	33	Food	Food	NNP
6745	8474	34	.	.	.
6745	8474	35	)	)	-RRB-
6745	8475	1	If	if	IN
6745	8475	2	the	the	DT
6745	8475	3	directions	direction	NNS
6745	8475	4	given	give	VBN
6745	8475	5	are	be	VBP
6745	8475	6	followed	follow	VBN
6745	8475	7	,	,	,
6745	8475	8	there	there	EX
6745	8475	9	will	will	MD
6745	8475	10	be	be	VB
6745	8475	11	no	no	DT
6745	8475	12	difficulty	difficulty	NN
6745	8475	13	in	in	IN
6745	8475	14	having	have	VBG
6745	8475	15	food	food	NN
6745	8475	16	fried	fry	VBN
6745	8475	17	without	without	IN
6745	8475	18	its	-PRON-	PRP$
6745	8475	19	being	be	VBG
6745	8475	20	saturated	saturate	VBN
6745	8475	21	with	with	IN
6745	8475	22	grease	grease	NN
6745	8475	23	.	.	.
6745	8476	1	To	to	TO
6745	8476	2	Serve	serve	VB
6745	8476	3	.	.	.
6745	8477	1	The	the	DT
6745	8477	2	dishes	dish	NNS
6745	8477	3	on	on	IN
6745	8477	4	which	which	WDT
6745	8477	5	meats	meat	NNS
6745	8477	6	,	,	,
6745	8477	7	fish	fish	NNS
6745	8477	8	,	,	,
6745	8477	9	jellies	jelly	NNS
6745	8477	10	and	and	CC
6745	8477	11	creams	cream	NNS
6745	8477	12	are	be	VBP
6745	8477	13	placed	place	VBN
6745	8477	14	should	should	MD
6745	8477	15	be	be	VB
6745	8477	16	large	large	JJ
6745	8477	17	enough	enough	RB
6745	8477	18	to	to	TO
6745	8477	19	leave	leave	VB
6745	8477	20	a	a	DT
6745	8477	21	margin	margin	NN
6745	8477	22	of	of	IN
6745	8477	23	an	an	DT
6745	8477	24	inch	inch	NN
6745	8477	25	or	or	CC
6745	8477	26	so	so	RB
6745	8477	27	between	between	IN
6745	8477	28	the	the	DT
6745	8477	29	food	food	NN
6745	8477	30	and	and	CC
6745	8477	31	the	the	DT
6745	8477	32	lower	low	JJR
6745	8477	33	edge	edge	NN
6745	8477	34	of	of	IN
6745	8477	35	the	the	DT
6745	8477	36	border	border	NN
6745	8477	37	of	of	IN
6745	8477	38	the	the	DT
6745	8477	39	dish	dish	NN
6745	8477	40	.	.	.
6745	8478	1	It	-PRON-	PRP
6745	8478	2	is	be	VBZ
6745	8478	3	well	well	JJ
6745	8478	4	to	to	TO
6745	8478	5	pour	pour	VB
6745	8478	6	the	the	DT
6745	8478	7	sauce	sauce	NN
6745	8478	8	for	for	IN
6745	8478	9	cold	cold	JJ
6745	8478	10	puddings	pudding	NNS
6745	8478	11	around	around	IN
6745	8478	12	the	the	DT
6745	8478	13	pudding	pudding	NN
6745	8478	14	,	,	,
6745	8478	15	especially	especially	RB
6745	8478	16	if	if	IN
6745	8478	17	there	there	EX
6745	8478	18	will	will	MD
6745	8478	19	be	be	VB
6745	8478	20	a	a	DT
6745	8478	21	contrast	contrast	NN
6745	8478	22	in	in	IN
6745	8478	23	color	color	NN
6745	8478	24	.	.	.
6745	8479	1	It	-PRON-	PRP
6745	8479	2	is	be	VBZ
6745	8479	3	a	a	DT
6745	8479	4	great	great	JJ
6745	8479	5	improvement	improvement	NN
6745	8479	6	to	to	TO
6745	8479	7	have	have	VB
6745	8479	8	the	the	DT
6745	8479	9	sauce	sauce	NN
6745	8479	10	poured	pour	VBN
6745	8479	11	around	around	RP
6745	8479	12	the	the	DT
6745	8479	13	article	article	NN
6745	8479	14	instead	instead	RB
6745	8479	15	of	of	IN
6745	8479	16	over	over	IN
6745	8479	17	it	-PRON-	PRP
6745	8479	18	,	,	,
6745	8479	19	and	and	CC
6745	8479	20	to	to	TO
6745	8479	21	have	have	VB
6745	8479	22	the	the	DT
6745	8479	23	border	border	NN
6745	8479	24	of	of	IN
6745	8479	25	the	the	DT
6745	8479	26	dish	dish	NN
6745	8479	27	garnished	garnish	VBN
6745	8479	28	with	with	IN
6745	8479	29	bits	bit	NNS
6745	8479	30	of	of	IN
6745	8479	31	parsley	parsley	NN
6745	8479	32	,	,	,
6745	8479	33	celery	celery	NN
6745	8479	34	tops	top	NNS
6745	8479	35	or	or	CC
6745	8479	36	carrot	carrot	NN
6745	8479	37	leaves	leave	NNS
6745	8479	38	.	.	.
6745	8480	1	When	when	WRB
6745	8480	2	sauce	sauce	NN
6745	8480	3	is	be	VBZ
6745	8480	4	poured	pour	VBN
6745	8480	5	around	around	RP
6745	8480	6	meat	meat	NN
6745	8480	7	or	or	CC
6745	8480	8	fish	fish	VB
6745	8480	9	the	the	DT
6745	8480	10	dish	dish	NN
6745	8480	11	must	must	MD
6745	8480	12	be	be	VB
6745	8480	13	quite	quite	RB
6745	8480	14	hot	hot	JJ
6745	8480	15	,	,	,
6745	8480	16	or	or	CC
6745	8480	17	the	the	DT
6745	8480	18	sauce	sauce	NN
6745	8480	19	will	will	MD
6745	8480	20	cool	cool	VB
6745	8480	21	quickly	quickly	RB
6745	8480	22	.	.	.
6745	8481	1	Small	small	JJ
6745	8481	2	rolls	roll	NNS
6745	8481	3	or	or	CC
6745	8481	4	sticks	stick	NNS
6745	8481	5	of	of	IN
6745	8481	6	bread	bread	NN
6745	8481	7	are	be	VBP
6745	8481	8	served	serve	VBN
6745	8481	9	with	with	IN
6745	8481	10	soup	soup	NN
6745	8481	11	.	.	.
6745	8482	1	Potatoes	potato	NNS
6745	8482	2	and	and	CC
6745	8482	3	bread	bread	NN
6745	8482	4	are	be	VBP
6745	8482	5	usually	usually	RB
6745	8482	6	served	serve	VBN
6745	8482	7	with	with	IN
6745	8482	8	fish	fish	NN
6745	8482	9	,	,	,
6745	8482	10	but	but	CC
6745	8482	11	many	many	JJ
6745	8482	12	people	people	NNS
6745	8482	13	prefer	prefer	VBP
6745	8482	14	to	to	TO
6745	8482	15	serve	serve	VB
6745	8482	16	only	only	JJ
6745	8482	17	bread	bread	NN
6745	8482	18	.	.	.
6745	8483	1	Butter	butter	NN
6745	8483	2	is	be	VBZ
6745	8483	3	not	not	RB
6745	8483	4	served	serve	VBN
6745	8483	5	at	at	IN
6745	8483	6	the	the	DT
6745	8483	7	more	more	RBR
6745	8483	8	elegant	elegant	JJ
6745	8483	9	dinners	dinner	NNS
6745	8483	10	.	.	.
6745	8484	1	Two	two	CD
6745	8484	2	vegetables	vegetable	NNS
6745	8484	3	will	will	MD
6745	8484	4	be	be	VB
6745	8484	5	sufficient	sufficient	JJ
6745	8484	6	in	in	IN
6745	8484	7	any	any	DT
6745	8484	8	course	course	NN
6745	8484	9	.	.	.
6745	8485	1	Cold	cold	JJ
6745	8485	2	dishes	dish	NNS
6745	8485	3	should	should	MD
6745	8485	4	be	be	VB
6745	8485	5	very	very	RB
6745	8485	6	cold	cold	JJ
6745	8485	7	,	,	,
6745	8485	8	and	and	CC
6745	8485	9	hot	hot	JJ
6745	8485	10	dishes	dish	NNS
6745	8485	11	_	_	NNP
6745	8485	12	hot	hot	JJ
6745	8485	13	.	.	.
6745	8485	14	_	_	NNP
6745	8485	15	It	-PRON-	PRP
6745	8485	16	is	be	VBZ
6745	8485	17	a	a	DT
6745	8485	18	good	good	JJ
6745	8485	19	idea	idea	NN
6745	8485	20	to	to	TO
6745	8485	21	have	have	VB
6745	8485	22	a	a	DT
6745	8485	23	dish	dish	NN
6745	8485	24	of	of	IN
6745	8485	25	sliced	sliced	JJ
6745	8485	26	lemons	lemon	NNS
6745	8485	27	for	for	IN
6745	8485	28	any	any	DT
6745	8485	29	kind	kind	NN
6745	8485	30	of	of	IN
6745	8485	31	fish	fish	NN
6745	8485	32	,	,	,
6745	8485	33	and	and	CC
6745	8485	34	especially	especially	RB
6745	8485	35	for	for	IN
6745	8485	36	those	those	DT
6745	8485	37	broiled	broil	VBN
6745	8485	38	or	or	CC
6745	8485	39	fried	fry	VBN
6745	8485	40	.	.	.
6745	8486	1	Melons	melon	NNS
6745	8486	2	,	,	,
6745	8486	3	cantelopes	cantelope	NNS
6745	8486	4	,	,	,
6745	8486	5	cucumbers	cucumber	NNS
6745	8486	6	and	and	CC
6745	8486	7	radishes	radish	NNS
6745	8486	8	,	,	,
6745	8486	9	and	and	CC
6745	8486	10	tomatoes	tomato	NNS
6745	8486	11	,	,	,
6745	8486	12	when	when	WRB
6745	8486	13	served	serve	VBN
6745	8486	14	in	in	IN
6745	8486	15	slices	slice	NNS
6745	8486	16	,	,	,
6745	8486	17	should	should	MD
6745	8486	18	all	all	DT
6745	8486	19	be	be	VB
6745	8486	20	chilled	chill	VBN
6745	8486	21	in	in	IN
6745	8486	22	the	the	DT
6745	8486	23	ice	ice	NN
6745	8486	24	chest	chest	NN
6745	8486	25	.	.	.
6745	8487	1	Be	be	VB
6745	8487	2	particular	particular	JJ
6745	8487	3	not	not	RB
6745	8487	4	to	to	TO
6745	8487	5	overdo	overdo	VB
6745	8487	6	the	the	DT
6745	8487	7	work	work	NN
6745	8487	8	of	of	IN
6745	8487	9	decorating	decorating	NN
6745	8487	10	.	.	.
6745	8488	1	Even	even	RB
6745	8488	2	a	a	DT
6745	8488	3	simple	simple	JJ
6745	8488	4	garnish	garnish	NN
6745	8488	5	adds	add	VBZ
6745	8488	6	much	much	JJ
6745	8488	7	to	to	IN
6745	8488	8	the	the	DT
6745	8488	9	appearance	appearance	NN
6745	8488	10	of	of	IN
6745	8488	11	a	a	DT
6745	8488	12	dish	dish	NN
6745	8488	13	,	,	,
6745	8488	14	but	but	CC
6745	8488	15	too	too	RB
6745	8488	16	much	much	JJ
6745	8488	17	decoration	decoration	NN
6745	8488	18	only	only	RB
6745	8488	19	injures	injure	VBZ
6745	8488	20	it	-PRON-	PRP
6745	8488	21	.	.	.
6745	8489	1	Garnishes	garnish	NNS
6745	8489	2	should	should	MD
6745	8489	3	be	be	VB
6745	8489	4	so	so	RB
6745	8489	5	arranged	arrange	VBN
6745	8489	6	as	as	IN
6745	8489	7	not	not	RB
6745	8489	8	to	to	TO
6745	8489	9	interfere	interfere	VB
6745	8489	10	with	with	IN
6745	8489	11	serving	serve	VBG
6745	8489	12	.	.	.
6745	8490	1	Potato	potato	NN
6745	8490	2	-	-	HYPH
6745	8490	3	balls	ball	NNS
6745	8490	4	and	and	CC
6745	8490	5	thin	thin	JJ
6745	8490	6	fried	fry	VBN
6745	8490	7	potatoes	potato	NNS
6745	8490	8	make	make	VBP
6745	8490	9	a	a	DT
6745	8490	10	nice	nice	JJ
6745	8490	11	garnish	garnish	NN
6745	8490	12	for	for	IN
6745	8490	13	all	all	DT
6745	8490	14	kinds	kind	NNS
6745	8490	15	of	of	IN
6745	8490	16	fried	fry	VBN
6745	8490	17	and	and	CC
6745	8490	18	broiled	broil	VBN
6745	8490	19	meats	meat	NNS
6745	8490	20	and	and	CC
6745	8490	21	fish	fish	NNS
6745	8490	22	.	.	.
6745	8491	1	Cold	cold	JJ
6745	8491	2	boiled	boil	VBN
6745	8491	3	beets	beet	NNS
6745	8491	4	,	,	,
6745	8491	5	carrots	carrot	NNS
6745	8491	6	and	and	CC
6745	8491	7	turnips	turnip	NNS
6745	8491	8	,	,	,
6745	8491	9	and	and	CC
6745	8491	10	the	the	DT
6745	8491	11	whites	white	NNS
6745	8491	12	of	of	IN
6745	8491	13	hard	hard	RB
6745	8491	14	-	-	HYPH
6745	8491	15	boiled	boil	VBN
6745	8491	16	eggs	egg	NNS
6745	8491	17	,	,	,
6745	8491	18	stamped	stamp	VBD
6745	8491	19	out	out	RP
6745	8491	20	with	with	IN
6745	8491	21	a	a	DT
6745	8491	22	fancy	fancy	JJ
6745	8491	23	vegetable	vegetable	NN
6745	8491	24	cutter	cutter	NN
6745	8491	25	,	,	,
6745	8491	26	make	make	VB
6745	8491	27	a	a	DT
6745	8491	28	pretty	pretty	JJ
6745	8491	29	garnish	garnish	NN
6745	8491	30	for	for	IN
6745	8491	31	cold	cold	JJ
6745	8491	32	or	or	CC
6745	8491	33	hot	hot	JJ
6745	8491	34	meats	meat	NNS
6745	8491	35	.	.	.
6745	8492	1	Thin	thin	JJ
6745	8492	2	slices	slice	NNS
6745	8492	3	of	of	IN
6745	8492	4	toast	toast	NN
6745	8492	5	,	,	,
6745	8492	6	cut	cut	VBN
6745	8492	7	into	into	IN
6745	8492	8	triangles	triangle	NNS
6745	8492	9	,	,	,
6745	8492	10	make	make	VB
6745	8492	11	a	a	DT
6745	8492	12	good	good	JJ
6745	8492	13	garnish	garnish	NN
6745	8492	14	for	for	IN
6745	8492	15	many	many	JJ
6745	8492	16	dishes	dish	NNS
6745	8492	17	.	.	.
6745	8493	1	Whipped	whip	VBN
6745	8493	2	cream	cream	NN
6745	8493	3	is	be	VBZ
6745	8493	4	a	a	DT
6745	8493	5	delicate	delicate	JJ
6745	8493	6	garnish	garnish	NN
6745	8493	7	for	for	IN
6745	8493	8	all	all	DT
6745	8493	9	Bavarian	bavarian	JJ
6745	8493	10	dreams	dream	NNS
6745	8493	11	,	,	,
6745	8493	12	blanc-	blanc-	JJ
6745	8493	13	manges	mange	NNS
6745	8493	14	,	,	,
6745	8493	15	frozen	frozen	JJ
6745	8493	16	puddings	pudding	NNS
6745	8493	17	and	and	CC
6745	8493	18	ice	ice	NN
6745	8493	19	creams	cream	NNS
6745	8493	20	.	.	.
6745	8494	1	Arrange	arrange	VB
6745	8494	2	around	around	IN
6745	8494	3	jellies	jelly	NNS
6745	8494	4	or	or	CC
6745	8494	5	creams	cream	NNS
6745	8494	6	a	a	DT
6745	8494	7	border	border	NN
6745	8494	8	of	of	IN
6745	8494	9	any	any	DT
6745	8494	10	kind	kind	NN
6745	8494	11	of	of	IN
6745	8494	12	delicate	delicate	JJ
6745	8494	13	green	green	NN
6745	8494	14	,	,	,
6745	8494	15	like	like	IN
6745	8494	16	smilax	smilax	NNP
6745	8494	17	or	or	CC
6745	8494	18	parsley	parsley	NN
6745	8494	19	,	,	,
6745	8494	20	or	or	CC
6745	8494	21	of	of	IN
6745	8494	22	rose	rose	NN
6745	8494	23	leaves	leave	NNS
6745	8494	24	,	,	,
6745	8494	25	and	and	CC
6745	8494	26	dot	dot	VB
6745	8494	27	it	-PRON-	PRP
6745	8494	28	with	with	IN
6745	8494	29	bright	bright	JJ
6745	8494	30	colors	color	NNS
6745	8494	31	--	--	:
6745	8494	32	pinks	pink	NNS
6745	8494	33	,	,	,
6745	8494	34	geraniums	geraniums	NNP
6745	8494	35	,	,	,
6745	8494	36	verbenas	verbena	NNS
6745	8494	37	or	or	CC
6745	8494	38	roses	rose	NNS
6745	8494	39	.	.	.
6745	8495	1	Remember	remember	VB
6745	8495	2	that	that	IN
6745	8495	3	the	the	DT
6745	8495	4	green	green	NN
6745	8495	5	should	should	MD
6745	8495	6	be	be	VB
6745	8495	7	dark	dark	JJ
6745	8495	8	and	and	CC
6745	8495	9	the	the	DT
6745	8495	10	flowers	flower	NNS
6745	8495	11	small	small	JJ
6745	8495	12	and	and	CC
6745	8495	13	bright	bright	JJ
6745	8495	14	.	.	.
6745	8496	1	A	a	DT
6745	8496	2	bunch	bunch	NN
6745	8496	3	of	of	IN
6745	8496	4	artificial	artificial	JJ
6745	8496	5	rose	rose	NN
6745	8496	6	leaves	leave	NNS
6745	8496	7	,	,	,
6745	8496	8	for	for	IN
6745	8496	9	decorating	decorate	VBG
6745	8496	10	dishes	dish	NNS
6745	8496	11	of	of	IN
6745	8496	12	fruit	fruit	NN
6745	8496	13	at	at	IN
6745	8496	14	evening	evening	NN
6745	8496	15	parties	party	NNS
6745	8496	16	,	,	,
6745	8496	17	lasts	last	VBZ
6745	8496	18	for	for	IN
6745	8496	19	years	year	NNS
6745	8496	20	.	.	.
6745	8497	1	Natural	natural	JJ
6745	8497	2	leaves	leave	NNS
6745	8497	3	are	be	VBP
6745	8497	4	preferable	preferable	JJ
6745	8497	5	when	when	WRB
6745	8497	6	they	-PRON-	PRP
6745	8497	7	can	can	MD
6745	8497	8	be	be	VB
6745	8497	9	obtained	obtain	VBN
6745	8497	10	.	.	.
6745	8498	1	Wild	wild	JJ
6745	8498	2	roses	rose	NNS
6745	8498	3	,	,	,
6745	8498	4	buttercups	buttercup	NNS
6745	8498	5	and	and	CC
6745	8498	6	nasturtiums	nasturtium	NNS
6745	8498	7	,	,	,
6745	8498	8	if	if	IN
6745	8498	9	not	not	RB
6745	8498	10	used	use	VBN
6745	8498	11	too	too	RB
6745	8498	12	freely	freely	RB
6745	8498	13	,	,	,
6745	8498	14	we	-PRON-	PRP
6745	8498	15	suitable	suitable	JJ
6745	8498	16	for	for	IN
6745	8498	17	garnishing	garnish	VBG
6745	8498	18	a	a	DT
6745	8498	19	salad	salad	NN
6745	8498	20	.	.	.
6745	8499	1	BILLS	bill	NNS
6745	8499	2	OF	of	IN
6745	8499	3	FARE	FARE	NNP
6745	8499	4	.	.	.
6745	8500	1	What	what	WP
6745	8500	2	to	to	TO
6745	8500	3	set	set	VB
6745	8500	4	before	before	IN
6745	8500	5	guests	guest	NNS
6745	8500	6	at	at	IN
6745	8500	7	the	the	DT
6745	8500	8	table	table	NN
6745	8500	9	,	,	,
6745	8500	10	or	or	CC
6745	8500	11	,	,	,
6745	8500	12	indeed	indeed	RB
6745	8500	13	,	,	,
6745	8500	14	before	before	IN
6745	8500	15	one	one	PRP
6745	8500	16	's	's	POS
6745	8500	17	own	own	JJ
6745	8500	18	family	family	NN
6745	8500	19	,	,	,
6745	8500	20	is	be	VBZ
6745	8500	21	sometimes	sometimes	RB
6745	8500	22	a	a	DT
6745	8500	23	perplexing	perplexing	JJ
6745	8500	24	matter	matter	NN
6745	8500	25	for	for	IN
6745	8500	26	housekeepers	housekeeper	NNS
6745	8500	27	to	to	TO
6745	8500	28	decide	decide	VB
6745	8500	29	,	,	,
6745	8500	30	and	and	CC
6745	8500	31	a	a	DT
6745	8500	32	few	few	JJ
6745	8500	33	bills	bill	NNS
6745	8500	34	of	of	IN
6745	8500	35	fare	fare	NN
6745	8500	36	are	be	VBP
6745	8500	37	given	give	VBN
6745	8500	38	on	on	IN
6745	8500	39	the	the	DT
6745	8500	40	following	follow	VBG
6745	8500	41	pages	page	NNS
6745	8500	42	as	as	IN
6745	8500	43	an	an	DT
6745	8500	44	aid	aid	NN
6745	8500	45	.	.	.
6745	8501	1	The	the	DT
6745	8501	2	number	number	NN
6745	8501	3	of	of	IN
6745	8501	4	dishes	dish	NNS
6745	8501	5	can	can	MD
6745	8501	6	readily	readily	RB
6745	8501	7	be	be	VB
6745	8501	8	increased	increase	VBN
6745	8501	9	or	or	CC
6745	8501	10	diminished	diminish	VBN
6745	8501	11	.	.	.
6745	8502	1	Any	any	DT
6745	8502	2	of	of	IN
6745	8502	3	the	the	DT
6745	8502	4	company	company	NN
6745	8502	5	dinners	dinner	NNS
6745	8502	6	can	can	MD
6745	8502	7	be	be	VB
6745	8502	8	prepared	prepare	VBN
6745	8502	9	at	at	IN
6745	8502	10	home	home	NN
6745	8502	11	almost	almost	RB
6745	8502	12	as	as	RB
6745	8502	13	easily	easily	RB
6745	8502	14	as	as	IN
6745	8502	15	an	an	DT
6745	8502	16	ordinary	ordinary	JJ
6745	8502	17	dinner	dinner	NN
6745	8502	18	,	,	,
6745	8502	19	success	success	NN
6745	8502	20	depending	depend	VBG
6745	8502	21	not	not	RB
6745	8502	22	upon	upon	IN
6745	8502	23	a	a	DT
6745	8502	24	great	great	JJ
6745	8502	25	number	number	NN
6745	8502	26	of	of	IN
6745	8502	27	dishes	dish	NNS
6745	8502	28	,	,	,
6745	8502	29	but	but	CC
6745	8502	30	upon	upon	IN
6745	8502	31	a	a	DT
6745	8502	32	few	few	JJ
6745	8502	33	well	well	RB
6745	8502	34	cooked	cooked	JJ
6745	8502	35	and	and	CC
6745	8502	36	well	well	RB
6745	8502	37	served	serve	VBN
6745	8502	38	,	,	,
6745	8502	39	and	and	CC
6745	8502	40	a	a	DT
6745	8502	41	hostess	hostess	NN
6745	8502	42	apparently	apparently	RB
6745	8502	43	free	free	JJ
6745	8502	44	from	from	IN
6745	8502	45	care	care	NN
6745	8502	46	.	.	.
6745	8503	1	A	a	DT
6745	8503	2	great	great	JJ
6745	8503	3	part	part	NN
6745	8503	4	of	of	IN
6745	8503	5	any	any	DT
6745	8503	6	company	company	NN
6745	8503	7	dinner	dinner	NN
6745	8503	8	can	can	MD
6745	8503	9	be	be	VB
6745	8503	10	prepared	prepare	VBN
6745	8503	11	the	the	DT
6745	8503	12	day	day	NN
6745	8503	13	before	before	RB
6745	8503	14	.	.	.
6745	8504	1	The	the	DT
6745	8504	2	vegetables	vegetable	NNS
6745	8504	3	can	can	MD
6745	8504	4	be	be	VB
6745	8504	5	prepared	prepare	VBN
6745	8504	6	and	and	CC
6745	8504	7	put	put	VBN
6745	8504	8	in	in	RP
6745	8504	9	cold	cold	JJ
6745	8504	10	water	water	NN
6745	8504	11	,	,	,
6745	8504	12	the	the	DT
6745	8504	13	game	game	NN
6745	8504	14	or	or	CC
6745	8504	15	meat	meat	NN
6745	8504	16	be	be	VB
6745	8504	17	larded	lard	VBN
6745	8504	18	,	,	,
6745	8504	19	the	the	DT
6745	8504	20	meat	meat	NN
6745	8504	21	or	or	CC
6745	8504	22	fish	fish	NN
6745	8504	23	cooked	cook	VBN
6745	8504	24	for	for	IN
6745	8504	25	croquettes	croquette	NNS
6745	8504	26	and	and	CC
6745	8504	27	salads	salad	NNS
6745	8504	28	,	,	,
6745	8504	29	the	the	DT
6745	8504	30	salad	salad	NN
6745	8504	31	dressing	dressing	NN
6745	8504	32	made	make	VBD
6745	8504	33	ready	ready	JJ
6745	8504	34	,	,	,
6745	8504	35	and	and	CC
6745	8504	36	jellies	jelly	NNS
6745	8504	37	,	,	,
6745	8504	38	creams	cream	NNS
6745	8504	39	and	and	CC
6745	8504	40	cold	cold	JJ
6745	8504	41	puddings	pudding	NNS
6745	8504	42	be	be	VB
6745	8504	43	made	make	VBN
6745	8504	44	.	.	.
6745	8505	1	If	if	IN
6745	8505	2	a	a	DT
6745	8505	3	clear	clear	JJ
6745	8505	4	soup	soup	NN
6745	8505	5	(	(	-LRB-
6745	8505	6	and	and	CC
6745	8505	7	that	that	DT
6745	8505	8	is	be	VBZ
6745	8505	9	always	always	RB
6745	8505	10	best	good	JJS
6745	8505	11	)	)	-RRB-
6745	8505	12	is	be	VBZ
6745	8505	13	to	to	TO
6745	8505	14	be	be	VB
6745	8505	15	served	serve	VBN
6745	8505	16	,	,	,
6745	8505	17	it	-PRON-	PRP
6745	8505	18	also	also	RB
6745	8505	19	should	should	MD
6745	8505	20	be	be	VB
6745	8505	21	made	make	VBN
6745	8505	22	.	.	.
6745	8506	1	In	in	IN
6745	8506	2	the	the	DT
6745	8506	3	morning	morning	NN
6745	8506	4	the	the	DT
6745	8506	5	bread	bread	NN
6745	8506	6	and	and	CC
6745	8506	7	cake	cake	NN
6745	8506	8	can	can	MD
6745	8506	9	be	be	VB
6745	8506	10	baked	bake	VBN
6745	8506	11	,	,	,
6745	8506	12	and	and	CC
6745	8506	13	the	the	DT
6745	8506	14	fish	fish	NN
6745	8506	15	and	and	CC
6745	8506	16	other	other	JJ
6745	8506	17	dishes	dish	NNS
6745	8506	18	prepared	prepare	VBD
6745	8506	19	.	.	.
6745	8507	1	Early	early	RB
6745	8507	2	in	in	IN
6745	8507	3	the	the	DT
6745	8507	4	afternoon	afternoon	NN
6745	8507	5	freeze	freeze	VB
6745	8507	6	the	the	DT
6745	8507	7	creams	cream	NNS
6745	8507	8	and	and	CC
6745	8507	9	sherbets	sherbet	NNS
6745	8507	10	.	.	.
6745	8508	1	Make	make	VB
6745	8508	2	a	a	DT
6745	8508	3	list	list	NN
6745	8508	4	of	of	IN
6745	8508	5	the	the	DT
6745	8508	6	principal	principal	JJ
6745	8508	7	dishes	dish	NNS
6745	8508	8	.	.	.
6745	8509	1	With	with	IN
6745	8509	2	each	each	DT
6745	8509	3	dish	dish	NN
6745	8509	4	have	have	VBP
6745	8509	5	a	a	DT
6745	8509	6	list	list	NN
6745	8509	7	of	of	IN
6745	8509	8	the	the	DT
6745	8509	9	vegetables	vegetable	NNS
6745	8509	10	,	,	,
6745	8509	11	sauces	sauce	NNS
6745	8509	12	or	or	CC
6745	8509	13	other	other	JJ
6745	8509	14	things	thing	NNS
6745	8509	15	to	to	TO
6745	8509	16	be	be	VB
6745	8509	17	served	serve	VBN
6745	8509	18	,	,	,
6745	8509	19	and	and	CC
6745	8509	20	the	the	DT
6745	8509	21	time	time	NN
6745	8509	22	for	for	IN
6745	8509	23	serving	serve	VBG
6745	8509	24	.	.	.
6745	8510	1	This	this	DT
6745	8510	2	will	will	MD
6745	8510	3	insure	insure	VB
6745	8510	4	the	the	DT
6745	8510	5	dishes	dish	NNS
6745	8510	6	being	be	VBG
6745	8510	7	ready	ready	JJ
6745	8510	8	at	at	IN
6745	8510	9	the	the	DT
6745	8510	10	proper	proper	JJ
6745	8510	11	moment	moment	NN
6745	8510	12	.	.	.
6745	8511	1	Have	have	VBP
6745	8511	2	the	the	DT
6745	8511	3	plates	plate	NNS
6745	8511	4	and	and	CC
6745	8511	5	other	other	JJ
6745	8511	6	dishes	dish	NNS
6745	8511	7	counted	count	VBN
6745	8511	8	and	and	CC
6745	8511	9	ready	ready	JJ
6745	8511	10	to	to	TO
6745	8511	11	warm	warm	VB
6745	8511	12	--	--	:
6745	8511	13	and	and	CC
6745	8511	14	,	,	,
6745	8511	15	by	by	IN
6745	8511	16	the	the	DT
6745	8511	17	way	way	NN
6745	8511	18	,	,	,
6745	8511	19	arrange	arrange	VB
6745	8511	20	to	to	TO
6745	8511	21	have	have	VB
6745	8511	22	these	these	DT
6745	8511	23	and	and	CC
6745	8511	24	the	the	DT
6745	8511	25	silver	silver	NN
6745	8511	26	washed	wash	VBD
6745	8511	27	where	where	WRB
6745	8511	28	the	the	DT
6745	8511	29	noise	noise	NN
6745	8511	30	can	can	MD
6745	8511	31	not	not	RB
6745	8511	32	reach	reach	VB
6745	8511	33	the	the	DT
6745	8511	34	guests	guest	NNS
6745	8511	35	.	.	.
6745	8512	1	Twelve	twelve	CD
6745	8512	2	seems	seem	VBZ
6745	8512	3	to	to	TO
6745	8512	4	be	be	VB
6745	8512	5	a	a	DT
6745	8512	6	good	good	JJ
6745	8512	7	number	number	NN
6745	8512	8	of	of	IN
6745	8512	9	people	people	NNS
6745	8512	10	for	for	IN
6745	8512	11	a	a	DT
6745	8512	12	dinner	dinner	NN
6745	8512	13	party	party	NN
6745	8512	14	.	.	.
6745	8513	1	But	but	CC
6745	8513	2	very	very	RB
6745	8513	3	little	little	JJ
6745	8513	4	increase	increase	NN
6745	8513	5	in	in	IN
6745	8513	6	the	the	DT
6745	8513	7	quantity	quantity	NN
6745	8513	8	of	of	IN
6745	8513	9	material	material	NN
6745	8513	10	will	will	MD
6745	8513	11	be	be	VB
6745	8513	12	required	require	VBN
6745	8513	13	if	if	IN
6745	8513	14	the	the	DT
6745	8513	15	number	number	NN
6745	8513	16	should	should	MD
6745	8513	17	be	be	VB
6745	8513	18	as	as	RB
6745	8513	19	large	large	JJ
6745	8513	20	as	as	IN
6745	8513	21	sixteen	sixteen	CD
6745	8513	22	or	or	CC
6745	8513	23	eighteen	eighteen	CD
6745	8513	24	.	.	.
6745	8514	1	Fox	Fox	NNP
6745	8514	2	six	six	CD
6745	8514	3	or	or	CC
6745	8514	4	eight	eight	CD
6745	8514	5	the	the	DT
6745	8514	6	quantity	quantity	NN
6745	8514	7	of	of	IN
6745	8514	8	soup	soup	NN
6745	8514	9	,	,	,
6745	8514	10	oysters	oyster	NNS
6745	8514	11	,	,	,
6745	8514	12	creams	cream	NNS
6745	8514	13	,	,	,
6745	8514	14	sherbets	sherbet	NNS
6745	8514	15	and	and	CC
6745	8514	16	coffee	coffee	NN
6745	8514	17	,	,	,
6745	8514	18	can	can	MD
6745	8514	19	be	be	VB
6745	8514	20	diminished	diminish	VBN
6745	8514	21	one	one	CD
6745	8514	22	-	-	HYPH
6745	8514	23	third	third	NN
6745	8514	24	,	,	,
6745	8514	25	but	but	CC
6745	8514	26	that	that	DT
6745	8514	27	of	of	IN
6745	8514	28	meats	meat	NNS
6745	8514	29	and	and	CC
6745	8514	30	fish	fish	NN
6745	8514	31	should	should	MD
6745	8514	32	not	not	RB
6745	8514	33	be	be	VB
6745	8514	34	much	much	RB
6745	8514	35	smaller	small	JJR
6745	8514	36	.	.	.
6745	8515	1	It	-PRON-	PRP
6745	8515	2	is	be	VBZ
6745	8515	3	supposed	suppose	VBN
6745	8515	4	that	that	IN
6745	8515	5	the	the	DT
6745	8515	6	coffee	coffee	NN
6745	8515	7	will	will	MD
6745	8515	8	be	be	VB
6745	8515	9	served	serve	VBN
6745	8515	10	in	in	IN
6745	8515	11	small	small	JJ
6745	8515	12	cups	cup	NNS
6745	8515	13	.	.	.
6745	8516	1	Although	although	IN
6745	8516	2	it	-PRON-	PRP
6745	8516	3	is	be	VBZ
6745	8516	4	usually	usually	RB
6745	8516	5	drunk	drunk	JJ
6745	8516	6	clear	clear	JJ
6745	8516	7	,	,	,
6745	8516	8	cream	cream	NN
6745	8516	9	and	and	CC
6745	8516	10	sugar	sugar	NN
6745	8516	11	should	should	MD
6745	8516	12	be	be	VB
6745	8516	13	offered	offer	VBN
6745	8516	14	with	with	IN
6745	8516	15	it	-PRON-	PRP
6745	8516	16	.	.	.
6745	8517	1	People	People	NNS
6745	8517	2	differ	differ	VBP
6745	8517	3	as	as	IN
6745	8517	4	to	to	IN
6745	8517	5	the	the	DT
6745	8517	6	kinds	kind	NNS
6745	8517	7	of	of	IN
6745	8517	8	breakfast	breakfast	NN
6745	8517	9	required	require	VBN
6745	8517	10	.	.	.
6745	8518	1	Many	many	JJ
6745	8518	2	believe	believe	VBP
6745	8518	3	in	in	IN
6745	8518	4	the	the	DT
6745	8518	5	French	french	JJ
6745	8518	6	custom	custom	NN
6745	8518	7	of	of	IN
6745	8518	8	having	have	VBG
6745	8518	9	only	only	JJ
6745	8518	10	chocolate	chocolate	NN
6745	8518	11	or	or	CC
6745	8518	12	coffee	coffee	NN
6745	8518	13	,	,	,
6745	8518	14	rolls	roll	NNS
6745	8518	15	,	,	,
6745	8518	16	and	and	CC
6745	8518	17	perhaps	perhaps	RB
6745	8518	18	eggs	egg	NNS
6745	8518	19	in	in	IN
6745	8518	20	some	some	DT
6745	8518	21	form	form	NN
6745	8518	22	.	.	.
6745	8519	1	Again	again	RB
6745	8519	2	,	,	,
6745	8519	3	others	other	NNS
6745	8519	4	believe	believe	VBP
6745	8519	5	in	in	IN
6745	8519	6	and	and	CC
6745	8519	7	require	require	VB
6745	8519	8	a	a	DT
6745	8519	9	substantial	substantial	JJ
6745	8519	10	breakfast	breakfast	NN
6745	8519	11	.	.	.
6745	8520	1	There	there	EX
6745	8520	2	is	be	VBZ
6745	8520	3	no	no	DT
6745	8520	4	limit	limit	NN
6745	8520	5	to	to	IN
6745	8520	6	the	the	DT
6745	8520	7	variety	variety	NN
6745	8520	8	of	of	IN
6745	8520	9	dishes	dish	NNS
6745	8520	10	that	that	WDT
6745	8520	11	can	can	MD
6745	8520	12	be	be	VB
6745	8520	13	prepared	prepare	VBN
6745	8520	14	for	for	IN
6745	8520	15	breakfast	breakfast	NN
6745	8520	16	and	and	CC
6745	8520	17	tea	tea	NN
6745	8520	18	if	if	IN
6745	8520	19	the	the	DT
6745	8520	20	cook	cook	NN
6745	8520	21	has	have	VBZ
6745	8520	22	taste	taste	NN
6745	8520	23	and	and	CC
6745	8520	24	judgment	judgment	NN
6745	8520	25	in	in	IN
6745	8520	26	using	use	VBG
6745	8520	27	the	the	DT
6745	8520	28	remains	remain	NNS
6745	8520	29	of	of	IN
6745	8520	30	meats	meat	NNS
6745	8520	31	,	,	,
6745	8520	32	fish	fish	NN
6745	8520	33	and	and	CC
6745	8520	34	vegetables	vegetable	NNS
6745	8520	35	left	leave	VBN
6745	8520	36	from	from	IN
6745	8520	37	dinner	dinner	NN
6745	8520	38	.	.	.
6745	8521	1	Either	either	DT
6745	8521	2	oatmeal	oatmeal	NN
6745	8521	3	or	or	CC
6745	8521	4	hominy	hominy	JJ
6745	8521	5	should	should	MD
6745	8521	6	always	always	RB
6745	8521	7	be	be	VB
6745	8521	8	served	serve	VBN
6745	8521	9	at	at	IN
6745	8521	10	breakfast	breakfast	NN
6745	8521	11	.	.	.
6745	8522	1	When	when	WRB
6745	8522	2	it	-PRON-	PRP
6745	8522	3	is	be	VBZ
6745	8522	4	possible	possible	JJ
6745	8522	5	,	,	,
6745	8522	6	have	have	VB
6745	8522	7	fruit	fruit	NN
6745	8522	8	for	for	IN
6745	8522	9	the	the	DT
6745	8522	10	first	first	JJ
6745	8522	11	course	course	NN
6745	8522	12	.	.	.
6745	8523	1	BREAKFAST	BREAKFAST	NNP
6745	8523	2	.	.	.
6745	8524	1	Fruit	fruit	NN
6745	8524	2	.	.	.
6745	8525	1	Oatmeal	Oatmeal	NNP
6745	8525	2	and	and	CC
6745	8525	3	Cream	Cream	NNP
6745	8525	4	.	.	.
6745	8526	1	Baked	Baked	NNP
6745	8526	2	Potatoes	Potatoes	NNP
6745	8526	3	.	.	.
6745	8527	1	Mutton	Mutton	NNP
6745	8527	2	Chops	Chops	NNP
6745	8527	3	.	.	.
6745	8528	1	Rye	Rye	NNP
6745	8528	2	Muffins	Muffins	NNP
6745	8528	3	.	.	.
6745	8529	1	Hominy	Hominy	NNP
6745	8529	2	Griddle	Griddle	NNP
6745	8529	3	-	-	HYPH
6745	8529	4	Cakes	Cakes	NNP
6745	8529	5	.	.	.
6745	8530	1	Coffee	coffee	NN
6745	8530	2	,	,	,
6745	8530	3	Tea	Tea	NNP
6745	8530	4	or	or	CC
6745	8530	5	Chocolate	Chocolate	NNP
6745	8530	6	.	.	.
6745	8531	1	*	*	NFP
6745	8531	2	*	*	NFP
6745	8531	3	*	*	NFP
6745	8531	4	*	*	NFP
6745	8531	5	*	*	NFP
6745	8531	6	*	*	NFP
6745	8531	7	*	*	NFP
6745	8531	8	Fruit	fruit	NN
6745	8531	9	.	.	.
6745	8532	1	Oatmeal	oatmeal	VB
6745	8532	2	.	.	.
6745	8533	1	Broiled	Broiled	NNP
6745	8533	2	Ham	Ham	NNP
6745	8533	3	.	.	.
6745	8534	1	Omelet	Omelet	NNP
6745	8534	2	.	.	.
6745	8535	1	Graham	Graham	NNP
6745	8535	2	Muffins	Muffins	NNP
6745	8535	3	.	.	.
6745	8536	1	Toast	toast	NN
6745	8536	2	.	.	.
6745	8537	1	Griddle	Griddle	NNP
6745	8537	2	-	-	HYPH
6745	8537	3	Cakes	Cakes	NNP
6745	8537	4	.	.	.
6745	8538	1	Coffee	coffee	NN
6745	8538	2	or	or	CC
6745	8538	3	Tea	tea	NN
6745	8538	4	.	.	.
6745	8539	1	*	*	NFP
6745	8539	2	*	*	NFP
6745	8539	3	*	*	NFP
6745	8539	4	*	*	NFP
6745	8539	5	*	*	NFP
6745	8539	6	*	*	NFP
6745	8539	7	*	*	NFP
6745	8539	8	Fruit	fruit	NN
6745	8539	9	.	.	.
6745	8540	1	Escaloped	Escaloped	NNP
6745	8540	2	Meat	Meat	NNP
6745	8540	3	.	.	.
6745	8541	1	Dropped	Dropped	NNP
6745	8541	2	Eggs	Eggs	NNP
6745	8541	3	.	.	.
6745	8542	1	Raised	raise	VBN
6745	8542	2	Muffins	Muffins	NNP
6745	8542	3	.	.	.
6745	8543	1	Corn	corn	NN
6745	8543	2	Cake	Cake	NNP
6745	8543	3	.	.	.
6745	8544	1	Drinks	drink	NNS
6745	8544	2	.	.	.
6745	8545	1	*	*	NFP
6745	8545	2	*	*	NFP
6745	8545	3	*	*	NFP
6745	8545	4	*	*	NFP
6745	8545	5	*	*	NFP
6745	8545	6	*	*	NFP
6745	8545	7	*	*	NFP
6745	8545	8	DINNERS	dinner	NNS
6745	8545	9	FOR	for	IN
6745	8545	10	TWELVE	twelve	NN
6745	8545	11	.	.	.
6745	8546	1	Clear	Clear	NNP
6745	8546	2	Soup	Soup	NNP
6745	8546	3	(	(	-LRB-
6745	8546	4	five	five	CD
6745	8546	5	pints	pint	NNS
6745	8546	6	)	)	-RRB-
6745	8546	7	.	.	.
6745	8547	1	Fish	fish	NN
6745	8547	2	(	(	-LRB-
6745	8547	3	four	four	CD
6745	8547	4	or	or	CC
6745	8547	5	five	five	CD
6745	8547	6	pounds	pound	NNS
6745	8547	7	,	,	,
6745	8547	8	baked	bake	VBD
6745	8547	9	,	,	,
6745	8547	10	boiled	boil	VBD
6745	8547	11	,	,	,
6745	8547	12	or	or	CC
6745	8547	13	escaloped	escalope	VBN
6745	8547	14	)	)	-RRB-
6745	8547	15	.	.	.
6745	8548	1	Bread	bread	NN
6745	8548	2	,	,	,
6745	8548	3	and	and	CC
6745	8548	4	Potatoes	Potatoes	NNPS
6745	8548	5	if	if	IN
6745	8548	6	you	-PRON-	PRP
6745	8548	7	like	like	VBP
6745	8548	8	.	.	.
6745	8549	1	Chicken	chicken	NN
6745	8549	2	Croquettes	Croquettes	NNPS
6745	8549	3	,	,	,
6745	8549	4	or	or	CC
6745	8549	5	any	any	DT
6745	8549	6	kind	kind	NN
6745	8549	7	of	of	IN
6745	8549	8	Patties	Patties	NNPS
6745	8549	9	.	.	.
6745	8550	1	Fillet	Fillet	NNP
6745	8550	2	of	of	IN
6745	8550	3	Beef	Beef	NNP
6745	8550	4	,	,	,
6745	8550	5	Larded	Larded	NNP
6745	8550	6	(	(	-LRB-
6745	8550	7	two	two	CD
6745	8550	8	and	and	CC
6745	8550	9	a	a	DT
6745	8550	10	half	half	NN
6745	8550	11	to	to	IN
6745	8550	12	three	three	CD
6745	8550	13	pounds	pound	NNS
6745	8550	14	)	)	-RRB-
6745	8550	15	,	,	,
6745	8550	16	with	with	IN
6745	8550	17	Mushroom	Mushroom	NNP
6745	8550	18	Sauce	Sauce	NNP
6745	8550	19	.	.	.
6745	8551	1	Potato	Potato	NNP
6745	8551	2	Puffs	Puffs	NNPS
6745	8551	3	.	.	.
6745	8552	1	Sweetbreads	Sweetbreads	NNP
6745	8552	2	(	(	-LRB-
6745	8552	3	six	six	CD
6745	8552	4	)	)	-RRB-
6745	8552	5	.	.	.
6745	8553	1	Green	Green	NNP
6745	8553	2	Peas	Peas	NNP
6745	8553	3	(	(	-LRB-
6745	8553	4	two	two	CD
6745	8553	5	quarts	quart	NNS
6745	8553	6	,	,	,
6745	8553	7	if	if	IN
6745	8553	8	fresh	fresh	JJ
6745	8553	9	,	,	,
6745	8553	10	or	or	CC
6745	8553	11	two	two	CD
6745	8553	12	cans	can	NNS
6745	8553	13	of	of	IN
6745	8553	14	French	french	JJ
6745	8553	15	peas	pea	NNS
6745	8553	16	)	)	-RRB-
6745	8553	17	.	.	.
6745	8554	1	Lettuce	lettuce	NN
6745	8554	2	Salad	Salad	NNP
6745	8554	3	(	(	-LRB-
6745	8554	4	French	french	JJ
6745	8554	5	dressing	dressing	NN
6745	8554	6	;	;	:
6745	8554	7	two	two	CD
6745	8554	8	large	large	JJ
6745	8554	9	heads	head	NNS
6745	8554	10	of	of	IN
6745	8554	11	lettuce	lettuce	NN
6745	8554	12	)	)	-RRB-
6745	8554	13	.	.	.
6745	8555	1	A	a	DT
6745	8555	2	Cold	Cold	NNP
6745	8555	3	Pudding	Pudding	NNP
6745	8555	4	.	.	.
6745	8556	1	Ice	Ice	NNP
6745	8556	2	Cream	Cream	NNP
6745	8556	3	(	(	-LRB-
6745	8556	4	one	one	CD
6745	8556	5	gallon	gallon	NN
6745	8556	6	)	)	-RRB-
6745	8556	7	.	.	.
6745	8557	1	Cake	cake	NN
6745	8557	2	.	.	.
6745	8558	1	Crackers	cracker	NNS
6745	8558	2	.	.	.
6745	8559	1	Cheese	cheese	NN
6745	8559	2	.	.	.
6745	8560	1	Coffee	coffee	NN
6745	8560	2	.	.	.
6745	8561	1	The	the	DT
6745	8561	2	cost	cost	NN
6745	8561	3	of	of	IN
6745	8561	4	a	a	DT
6745	8561	5	dinner	dinner	NN
6745	8561	6	like	like	IN
6745	8561	7	this	this	DT
6745	8561	8	,	,	,
6745	8561	9	when	when	WRB
6745	8561	10	prepared	prepare	VBN
6745	8561	11	at	at	IN
6745	8561	12	home	home	NN
6745	8561	13	,	,	,
6745	8561	14	depends	depend	VBZ
6745	8561	15	somewhat	somewhat	RB
6745	8561	16	upon	upon	IN
6745	8561	17	the	the	DT
6745	8561	18	market	market	NN
6745	8561	19	,	,	,
6745	8561	20	but	but	CC
6745	8561	21	will	will	MD
6745	8561	22	rarely	rarely	RB
6745	8561	23	exceed	exceed	VB
6745	8561	24	twenty	twenty	CD
6745	8561	25	-	-	HYPH
6745	8561	26	five	five	CD
6745	8561	27	dollars	dollar	NNS
6745	8561	28	.	.	.
6745	8562	1	*	*	NFP
6745	8562	2	*	*	NFP
6745	8562	3	*	*	NFP
6745	8562	4	*	*	NFP
6745	8562	5	*	*	NFP
6745	8562	6	*	*	NFP
6745	8562	7	*	*	NFP
6745	8562	8	Oysters	oyster	NNS
6745	8562	9	on	on	IN
6745	8562	10	a	a	DT
6745	8562	11	Block	block	NN
6745	8562	12	of	of	IN
6745	8562	13	Ice	Ice	NNP
6745	8562	14	(	(	-LRB-
6745	8562	15	two	two	CD
6745	8562	16	quarts	quart	NNS
6745	8562	17	)	)	-RRB-
6745	8562	18	.	.	.
6745	8563	1	_	_	NNP
6745	8563	2	Consommé	Consommé	NNP
6745	8563	3	à	à	NNP
6745	8563	4	la	la	NNP
6745	8563	5	Royale	Royale	NNP
6745	8563	6	_	_	NNP
6745	8563	7	(	(	-LRB-
6745	8563	8	five	five	CD
6745	8563	9	pints	pint	NNS
6745	8563	10	)	)	-RRB-
6745	8563	11	.	.	.
6745	8564	1	Baked	baked	JJ
6745	8564	2	Fish	Fish	NNP
6745	8564	3	(	(	-LRB-
6745	8564	4	five	five	CD
6745	8564	5	pounds	pound	NNS
6745	8564	6	)	)	-RRB-
6745	8564	7	,	,	,
6745	8564	8	Hollandaise	Hollandaise	NNP
6745	8564	9	Sauce	Sauce	NNP
6745	8564	10	(	(	-LRB-
6745	8564	11	double	double	PDT
6745	8564	12	the	the	DT
6745	8564	13	rule	rule	NN
6745	8564	14	)	)	-RRB-
6745	8564	15	.	.	.
6745	8565	1	Cheese	Cheese	NNP
6745	8565	2	_	_	NNP
6745	8565	3	Soufflé	Soufflé	NNP
6745	8565	4	_	_	NNP
6745	8565	5	(	(	-LRB-
6745	8565	6	double	double	PDT
6745	8565	7	the	the	DT
6745	8565	8	rule	rule	NN
6745	8565	9	)	)	-RRB-
6745	8565	10	.	.	.
6745	8566	1	Roast	Roast	NNP
6745	8566	2	Chicken	Chicken	NNP
6745	8566	3	(	(	-LRB-
6745	8566	4	nine	nine	CD
6745	8566	5	to	to	TO
6745	8566	6	twelve	twelve	CD
6745	8566	7	pounds	pound	NNS
6745	8566	8	)	)	-RRB-
6745	8566	9	.	.	.
6745	8567	1	Mashed	Mashed	NNP
6745	8567	2	Potatoes	Potatoes	NNP
6745	8567	3	(	(	-LRB-
6745	8567	4	twelve	twelve	CD
6745	8567	5	)	)	-RRB-
6745	8567	6	.	.	.
6745	8568	1	Green	Green	NNP
6745	8568	2	Peas	Peas	NNP
6745	8568	3	(	(	-LRB-
6745	8568	4	two	two	CD
6745	8568	5	quarts	quart	NNS
6745	8568	6	or	or	CC
6745	8568	7	two	two	CD
6745	8568	8	cans	can	NNS
6745	8568	9	)	)	-RRB-
6745	8568	10	.	.	.
6745	8569	1	Celery	celery	NN
6745	8569	2	.	.	.
6745	8570	1	Cranberry	Cranberry	NNP
6745	8570	2	Jelly	Jelly	NNP
6745	8570	3	.	.	.
6745	8571	1	Oyster	Oyster	NNP
6745	8571	2	Patties	Patties	NNP
6745	8571	3	(	(	-LRB-
6745	8571	4	fourteen	fourteen	CD
6745	8571	5	)	)	-RRB-
6745	8571	6	.	.	.
6745	8572	1	Lettudfe	Lettudfe	NNP
6745	8572	2	Salad	Salad	NNP
6745	8572	3	(	(	-LRB-
6745	8572	4	two	two	CD
6745	8572	5	heads	head	NNS
6745	8572	6	of	of	IN
6745	8572	7	lettuce	lettuce	NN
6745	8572	8	with	with	IN
6745	8572	9	French	french	JJ
6745	8572	10	dressing	dressing	NN
6745	8572	11	)	)	-RRB-
6745	8572	12	.	.	.
6745	8573	1	Water	Water	NNP
6745	8573	2	Crackers	Crackers	NNPS
6745	8573	3	(	(	-LRB-
6745	8573	4	a	a	DT
6745	8573	5	dozen	dozen	NN
6745	8573	6	and	and	CC
6745	8573	7	a	a	DT
6745	8573	8	half	half	NN
6745	8573	9	)	)	-RRB-
6745	8573	10	.	.	.
6745	8574	1	Neufchatel	Neufchatel	NNP
6745	8574	2	Cheese	Cheese	NNP
6745	8574	3	(	(	-LRB-
6745	8574	4	two	two	CD
6745	8574	5	packages	package	NNS
6745	8574	6	)	)	-RRB-
6745	8574	7	.	.	.
6745	8575	1	Orange	Orange	NNP
6745	8575	2	Sherbet	Sherbet	NNP
6745	8575	3	(	(	-LRB-
6745	8575	4	three	three	CD
6745	8575	5	quarts	quart	NNS
6745	8575	6	)	)	-RRB-
6745	8575	7	.	.	.
6745	8576	1	Frozen	frozen	JJ
6745	8576	2	Cabinet	Cabinet	NNP
6745	8576	3	Pudding	Pudding	NNP
6745	8576	4	(	(	-LRB-
6745	8576	5	the	the	DT
6745	8576	6	rule	rule	NN
6745	8576	7	given	give	VBN
6745	8576	8	)	)	-RRB-
6745	8576	9	,	,	,
6745	8576	10	Apricot	Apricot	NNP
6745	8576	11	Sauce	Sauce	NNP
6745	8576	12	.	.	.
6745	8577	1	_	_	NNP
6745	8577	2	Glacé	Glacé	NNP
6745	8577	3	Meringué	Meringué	NNP
6745	8577	4	_	_	NNP
6745	8577	5	(	(	-LRB-
6745	8577	6	the	the	DT
6745	8577	7	rule	rule	NN
6745	8577	8	given	give	VBN
6745	8577	9	)	)	-RRB-
6745	8577	10	.	.	.
6745	8578	1	Sponge	Sponge	NNP
6745	8578	2	Cake	Cake	NNP
6745	8578	3	.	.	.
6745	8579	1	Fruit	fruit	NN
6745	8579	2	.	.	.
6745	8580	1	Coffee	coffee	NN
6745	8580	2	(	(	-LRB-
6745	8580	3	the	the	DT
6745	8580	4	rule	rule	NN
6745	8580	5	for	for	IN
6745	8580	6	filtered	filter	VBN
6745	8580	7	coffee	coffee	NN
6745	8580	8	)	)	-RRB-
6745	8580	9	.	.	.
6745	8581	1	*	*	NFP
6745	8581	2	*	*	NFP
6745	8581	3	*	*	NFP
6745	8581	4	*	*	NFP
6745	8581	5	*	*	NFP
6745	8581	6	*	*	NFP
6745	8581	7	*	*	NFP
6745	8581	8	_	_	NNP
6745	8581	9	Potage	Potage	NNP
6745	8581	10	à	à	NNP
6745	8581	11	la	la	NNP
6745	8581	12	Reine	Reine	NNP
6745	8581	13	_	_	NNP
6745	8581	14	(	(	-LRB-
6745	8581	15	five	five	CD
6745	8581	16	pints	pint	NNS
6745	8581	17	)	)	-RRB-
6745	8581	18	.	.	.
6745	8582	1	Sardine	Sardine	NNP
6745	8582	2	Canapees	Canapees	NNPS
6745	8582	3	(	(	-LRB-
6745	8582	4	two	two	CD
6745	8582	5	dozen	dozen	NN
6745	8582	6	)	)	-RRB-
6745	8582	7	.	.	.
6745	8583	1	Olives	olive	NNS
6745	8583	2	.	.	.
6745	8584	1	Roast	Roast	NNP
6745	8584	2	Turkey	Turkey	NNP
6745	8584	3	(	(	-LRB-
6745	8584	4	about	about	RB
6745	8584	5	eight	eight	CD
6745	8584	6	pounds	pound	NNS
6745	8584	7	)	)	-RRB-
6745	8584	8	,	,	,
6745	8584	9	Chestnut	Chestnut	NNP
6745	8584	10	Stuffing	Stuffing	NNP
6745	8584	11	and	and	CC
6745	8584	12	Sauce	Sauce	NNP
6745	8584	13	.	.	.
6745	8585	1	Macaroni	Macaroni	NNP
6745	8585	2	,	,	,
6745	8585	3	_	_	NNP
6745	8585	4	à	à	NNP
6745	8585	5	l'Italienne	l'Italienne	NNP
6745	8585	6	_	_	NNP
6745	8585	7	(	(	-LRB-
6745	8585	8	twice	twice	PDT
6745	8585	9	the	the	DT
6745	8585	10	rule	rule	NN
6745	8585	11	)	)	-RRB-
6745	8585	12	.	.	.
6745	8586	1	Cranberry	Cranberry	NNP
6745	8586	2	Jelly	Jelly	NNP
6745	8586	3	.	.	.
6745	8587	1	Plain	Plain	NNP
6745	8587	2	Boiled	Boiled	NNP
6745	8587	3	Potatoes	Potatoes	NNPS
6745	8587	4	.	.	.
6745	8588	1	Lettuce	lettuce	NN
6745	8588	2	Salad	Salad	NNP
6745	8588	3	(	(	-LRB-
6745	8588	4	two	two	CD
6745	8588	5	large	large	JJ
6745	8588	6	heads	head	NNS
6745	8588	7	)	)	-RRB-
6745	8588	8	.	.	.
6745	8589	1	Custard	Custard	NNP
6745	8589	2	_	_	NNP
6745	8589	3	Soufflé	Soufflé	NNP
6745	8589	4	_	_	NNP
6745	8589	5	(	(	-LRB-
6745	8589	6	twice	twice	PDT
6745	8589	7	the	the	DT
6745	8589	8	rule	rule	NN
6745	8589	9	)	)	-RRB-
6745	8589	10	,	,	,
6745	8589	11	Creamy	Creamy	NNP
6745	8589	12	Sauce	Sauce	NNP
6745	8589	13	.	.	.
6745	8590	1	Frozen	Frozen	NNP
6745	8590	2	Pudding	Pudding	NNP
6745	8590	3	(	(	-LRB-
6745	8590	4	the	the	DT
6745	8590	5	rule	rule	NN
6745	8590	6	given	give	VBN
6745	8590	7	)	)	-RRB-
6745	8590	8	.	.	.
6745	8591	1	Lemon	Lemon	NNP
6745	8591	2	Sherbet	Sherbet	NNP
6745	8591	3	Cake	Cake	NNP
6745	8591	4	.	.	.
6745	8592	1	Fruit	fruit	NN
6745	8592	2	.	.	.
6745	8593	1	Coffee	coffee	NN
6745	8593	2	(	(	-LRB-
6745	8593	3	three	three	CD
6745	8593	4	pints	pint	NNS
6745	8593	5	of	of	IN
6745	8593	6	filtered	filter	VBN
6745	8593	7	)	)	-RRB-
6745	8593	8	.	.	.
6745	8594	1	Crackers	Crackers	NNP
6745	8594	2	and	and	CC
6745	8594	3	Cheese	Cheese	NNP
6745	8594	4	.	.	.
6745	8595	1	*	*	NFP
6745	8595	2	*	*	NFP
6745	8595	3	*	*	NFP
6745	8595	4	*	*	NFP
6745	8595	5	*	*	NFP
6745	8595	6	*	*	NFP
6745	8595	7	*	*	NFP
6745	8595	8	Oyster	Oyster	NNP
6745	8595	9	Soup	Soup	NNP
6745	8595	10	(	(	-LRB-
6745	8595	11	two	two	CD
6745	8595	12	quarts	quart	NNS
6745	8595	13	)	)	-RRB-
6745	8595	14	.	.	.
6745	8596	1	Smelts	Smelts	NNP
6745	8596	2	_	_	NNP
6745	8596	3	à	à	NNP
6745	8596	4	la	la	NNP
6745	8596	5	Tartare	Tartare	NNP
6745	8596	6	_	_	NNP
6745	8596	7	(	(	-LRB-
6745	8596	8	three	three	CD
6745	8596	9	dozen	dozen	NN
6745	8596	10	)	)	-RRB-
6745	8596	11	.	.	.
6745	8597	1	Chicken	Chicken	NNP
6745	8597	2	_	_	NNP
6745	8597	3	Vol	Vol	NNP
6745	8597	4	-	-	HYPH
6745	8597	5	au	au	NNP
6745	8597	6	-	-	HYPH
6745	8597	7	Vent	Vent	NNP
6745	8597	8	_	_	NNP
6745	8597	9	(	(	-LRB-
6745	8597	10	a	a	DT
6745	8597	11	large	large	JJ
6745	8597	12	one	one	NN
6745	8597	13	)	)	-RRB-
6745	8597	14	.	.	.
6745	8598	1	Rolled	Rolled	NNP
6745	8598	2	Rib	Rib	NNP
6745	8598	3	Roast	Roast	NNP
6745	8598	4	(	(	-LRB-
6745	8598	5	about	about	RB
6745	8598	6	twelve	twelve	CD
6745	8598	7	pounds	pound	NNS
6745	8598	8	)	)	-RRB-
6745	8598	9	.	.	.
6745	8599	1	Polish	Polish	NNP
6745	8599	2	Sauce	Sauce	NNP
6745	8599	3	.	.	.
6745	8600	1	Grape	Grape	NNP
6745	8600	2	Jelly	Jelly	NNP
6745	8600	3	.	.	.
6745	8601	1	Cauliflower	cauliflower	NN
6745	8601	2	,	,	,
6745	8601	3	with	with	IN
6745	8601	4	Cream	Cream	NNP
6745	8601	5	Sauce	Sauce	NNP
6745	8601	6	.	.	.
6745	8602	1	Potato	Potato	NNP
6745	8602	2	_	_	NNP
6745	8602	3	Soufflé	Soufflé	NNP
6745	8602	4	_	_	NNP
6745	8602	5	.	.	.
6745	8603	1	Rice	Rice	NNP
6745	8603	2	Croquettes	Croquettes	NNP
6745	8603	3	(	(	-LRB-
6745	8603	4	two	two	CD
6745	8603	5	dozen	dozen	NN
6745	8603	6	)	)	-RRB-
6745	8603	7	.	.	.
6745	8604	1	Larded	Larded	NNP
6745	8604	2	Grouse	Grouse	NNP
6745	8604	3	with	with	IN
6745	8604	4	Bread	Bread	NNP
6745	8604	5	Sauce	Sauce	NNP
6745	8604	6	(	(	-LRB-
6745	8604	7	three	three	CD
6745	8604	8	grouse	grouse	NN
6745	8604	9	)	)	-RRB-
6745	8604	10	.	.	.
6745	8605	1	Potatoes	Potatoes	NNP
6745	8605	2	,	,	,
6745	8605	3	_	_	NNP
6745	8605	4	a	a	FW
6745	8605	5	la	la	FW
6745	8605	6	Parisienne	Parisienne	NNP
6745	8605	7	.	.	.
6745	8605	8	_	_	NNP
6745	8605	9	Dressed	Dressed	NNP
6745	8605	10	Celery	Celery	NNP
6745	8605	11	(	(	-LRB-
6745	8605	12	two	two	CD
6745	8605	13	heads	head	NNS
6745	8605	14	)	)	-RRB-
6745	8605	15	.	.	.
6745	8606	1	Royal	Royal	NNP
6745	8606	2	Diplomatic	Diplomatic	NNP
6745	8606	3	Pudding	Pudding	NNP
6745	8606	4	(	(	-LRB-
6745	8606	5	the	the	DT
6745	8606	6	rule	rule	NN
6745	8606	7	given	give	VBN
6745	8606	8	)	)	-RRB-
6745	8606	9	.	.	.
6745	8607	1	Raspberry	Raspberry	NNP
6745	8607	2	Sherbet	Sherbet	NNP
6745	8607	3	(	(	-LRB-
6745	8607	4	three	three	CD
6745	8607	5	quarts	quart	NNS
6745	8607	6	)	)	-RRB-
6745	8607	7	.	.	.
6745	8608	1	Vanilla	Vanilla	NNP
6745	8608	2	Ice	Ice	NNP
6745	8608	3	Cream	Cream	NNP
6745	8608	4	(	(	-LRB-
6745	8608	5	three	three	CD
6745	8608	6	quarts	quart	NNS
6745	8608	7	)	)	-RRB-
6745	8608	8	.	.	.
6745	8609	1	Cake	cake	NN
6745	8609	2	.	.	.
6745	8610	1	Fruit	fruit	NN
6745	8610	2	.	.	.
6745	8611	1	Coffee	coffee	NN
6745	8611	2	(	(	-LRB-
6745	8611	3	three	three	CD
6745	8611	4	pints	pint	NNS
6745	8611	5	of	of	IN
6745	8611	6	the	the	DT
6745	8611	7	filtered	filter	VBN
6745	8611	8	)	)	-RRB-
6745	8611	9	.	.	.
6745	8612	1	Crackers	Crackers	NNP
6745	8612	2	and	and	CC
6745	8612	3	Cheese	Cheese	NNP
6745	8612	4	.	.	.
6745	8613	1	*	*	NFP
6745	8613	2	*	*	NFP
6745	8613	3	*	*	NFP
6745	8613	4	*	*	NFP
6745	8613	5	*	*	NFP
6745	8613	6	*	*	NFP
6745	8613	7	*	*	NFP
6745	8613	8	GAME	GAME	NNP
6745	8613	9	DINNER	DINNER	NNP
6745	8613	10	.	.	.
6745	8614	1	Meg	Meg	NNP
6745	8614	2	Merrilies	Merrilies	NNP
6745	8614	3	'	'	POS
6745	8614	4	Soup	soup	NN
6745	8614	5	.	.	.
6745	8615	1	Grouse	Grouse	NNP
6745	8615	2	Soup	Soup	NNP
6745	8615	3	.	.	.
6745	8616	1	Stewed	stew	VBN
6745	8616	2	Terrapin	Terrapin	NNP
6745	8616	3	.	.	.
6745	8617	1	Turtle	Turtle	NNP
6745	8617	2	Steak	Steak	NNP
6745	8617	3	.	.	.
6745	8618	1	Larded	Larded	NNP
6745	8618	2	Grouse	Grouse	NNP
6745	8618	3	,	,	,
6745	8618	4	Bread	Bread	NNP
6745	8618	5	Sauce	Sauce	NNP
6745	8618	6	and	and	CC
6745	8618	7	Crumbs	Crumbs	NNP
6745	8618	8	.	.	.
6745	8619	1	Broiled	broil	VBN
6745	8619	2	Quail	Quail	NNP
6745	8619	3	on	on	IN
6745	8619	4	Toast	Toast	NNP
6745	8619	5	,	,	,
6745	8619	6	Currant	Currant	NNP
6745	8619	7	Jelly	Jelly	NNP
6745	8619	8	.	.	.
6745	8620	1	Potato	Potato	NNP
6745	8620	2	Croquettes	Croquettes	NNPS
6745	8620	3	.	.	.
6745	8621	1	Escaloped	Escaloped	NNP
6745	8621	2	Tomato	Tomato	NNP
6745	8621	3	.	.	.
6745	8622	1	Roast	Roast	NNP
6745	8622	2	Loin	Loin	NNP
6745	8622	3	of	of	IN
6745	8622	4	Venison	Venison	NNP
6745	8622	5	,	,	,
6745	8622	6	Game	Game	NNP
6745	8622	7	Sauce	Sauce	NNP
6745	8622	8	.	.	.
6745	8623	1	Potato	Potato	NNP
6745	8623	2	Puffs	Puffs	NNPS
6745	8623	3	.	.	.
6745	8624	1	Cauliflower	cauliflower	NN
6745	8624	2	,	,	,
6745	8624	3	with	with	IN
6745	8624	4	Cream	Cream	NNP
6745	8624	5	Sauce	Sauce	NNP
6745	8624	6	.	.	.
6745	8625	1	Roast	Roast	NNP
6745	8625	2	Ducks	Ducks	NNPS
6745	8625	3	,	,	,
6745	8625	4	Olive	Olive	NNP
6745	8625	5	Sauce	Sauce	NNP
6745	8625	6	.	.	.
6745	8626	1	Potatoes	Potatoes	NNP
6745	8626	2	_	_	NNP
6745	8626	3	à	à	NNP
6745	8626	4	la	la	NNP
6745	8626	5	Parisienne	Parisienne	NNP
6745	8626	6	.	.	.
6745	8626	7	_	_	NNP
6745	8626	8	French	French	NNP
6745	8626	9	Peas	Peas	NNP
6745	8626	10	.	.	.
6745	8627	1	Dressed	Dressed	NNP
6745	8627	2	Celery	Celery	NNP
6745	8627	3	.	.	.
6745	8628	1	Lemon	Lemon	NNP
6745	8628	2	Sherbet	Sherbet	NNP
6745	8628	3	.	.	.
6745	8629	1	Charlotte	Charlotte	NNP
6745	8629	2	Russe	Russe	NNP
6745	8629	3	.	.	.
6745	8630	1	Nesselrode	Nesselrode	NNP
6745	8630	2	Pudding	Pudding	NNP
6745	8630	3	.	.	.
6745	8631	1	Crackers	Crackers	NNP
6745	8631	2	and	and	CC
6745	8631	3	Cheese	Cheese	NNP
6745	8631	4	.	.	.
6745	8632	1	Coffee	coffee	NN
6745	8632	2	.	.	.
6745	8633	1	Fruit	fruit	NN
6745	8633	2	.	.	.
6745	8634	1	*	*	NFP
6745	8634	2	*	*	NFP
6745	8634	3	*	*	NFP
6745	8634	4	*	*	NFP
6745	8634	5	*	*	NFP
6745	8634	6	*	*	NFP
6745	8634	7	*	*	NFP
6745	8634	8	SUPPER	supper	NN
6745	8634	9	FOR	for	IN
6745	8634	10	FIFTY	FIFTY	NNP
6745	8634	11	.	.	.
6745	8635	1	Boned	Boned	NNP
6745	8635	2	Turkey	Turkey	NNP
6745	8635	3	(	(	-LRB-
6745	8635	4	one	one	CD
6745	8635	5	)	)	-RRB-
6745	8635	6	.	.	.
6745	8636	1	Tongue	tongue	NN
6745	8636	2	in	in	IN
6745	8636	3	Jelly	Jelly	NNP
6745	8636	4	(	(	-LRB-
6745	8636	5	two	two	CD
6745	8636	6	)	)	-RRB-
6745	8636	7	.	.	.
6745	8637	1	Chicken	Chicken	NNP
6745	8637	2	Salad	Salad	NNP
6745	8637	3	(	(	-LRB-
6745	8637	4	six	six	CD
6745	8637	5	quarts	quart	NNS
6745	8637	6	)	)	-RRB-
6745	8637	7	.	.	.
6745	8638	1	Escaloped	Escaloped	NNP
6745	8638	2	Oysters	Oysters	NNPS
6745	8638	3	(	(	-LRB-
6745	8638	4	six	six	CD
6745	8638	5	quarts	quart	NNS
6745	8638	6	)	)	-RRB-
6745	8638	7	.	.	.
6745	8639	1	Two	two	CD
6745	8639	2	quarts	quart	NNS
6745	8639	3	of	of	IN
6745	8639	4	olives	olive	NNS
6745	8639	5	.	.	.
6745	8640	1	One	one	CD
6745	8640	2	hundred	hundred	CD
6745	8640	3	_	_	NNP
6745	8640	4	small	small	JJ
6745	8640	5	_	_	NNP
6745	8640	6	rolls	roll	NNS
6745	8640	7	,	,	,
6745	8640	8	buttered	butter	VBD
6745	8640	9	.	.	.
6745	8641	1	Fifty	Fifty	NNP
6745	8641	2	Sardine	Sardine	NNP
6745	8641	3	Sandwiches	Sandwiches	NNPS
6745	8641	4	.	.	.
6745	8642	1	Jelly	Jelly	NNP
6745	8642	2	(	(	-LRB-
6745	8642	3	four	four	CD
6745	8642	4	moulds	mould	NNS
6745	8642	5	)	)	-RRB-
6745	8642	6	.	.	.
6745	8643	1	Orange	Orange	NNP
6745	8643	2	Bavarian	Bavarian	NNP
6745	8643	3	Cream	Cream	NNP
6745	8643	4	(	(	-LRB-
6745	8643	5	four	four	CD
6745	8643	6	moulds	mould	NNS
6745	8643	7	)	)	-RRB-
6745	8643	8	.	.	.
6745	8644	1	Frozen	Frozen	NNP
6745	8644	2	Pudding	Pudding	NNP
6745	8644	3	(	(	-LRB-
6745	8644	4	three	three	CD
6745	8644	5	gallons	gallon	NNS
6745	8644	6	)	)	-RRB-
6745	8644	7	.	.	.
6745	8645	1	Chocolate	Chocolate	NNP
6745	8645	2	Ice	Ice	NNP
6745	8645	3	Cream	Cream	NNP
6745	8645	4	(	(	-LRB-
6745	8645	5	two	two	CD
6745	8645	6	gallons	gallon	NNS
6745	8645	7	)	)	-RRB-
6745	8645	8	.	.	.
6745	8646	1	Vanilla	Vanilla	NNP
6745	8646	2	(	(	-LRB-
6745	8646	3	ten	ten	CD
6745	8646	4	quarts	quart	NNS
6745	8646	5	)	)	-RRB-
6745	8646	6	.	.	.
6745	8647	1	Pistachio	Pistachio	NNP
6745	8647	2	(	(	-LRB-
6745	8647	3	ten	ten	CD
6745	8647	4	quarts	quart	NNS
6745	8647	5	)	)	-RRB-
6745	8647	6	.	.	.
6745	8648	1	Mixed	Mixed	NNP
6745	8648	2	Cake	Cake	NNP
6745	8648	3	(	(	-LRB-
6745	8648	4	three	three	CD
6745	8648	5	baskets	basket	NNS
6745	8648	6	)	)	-RRB-
6745	8648	7	.	.	.
6745	8649	1	Coffee	coffee	NN
6745	8649	2	(	(	-LRB-
6745	8649	3	twelve	twelve	CD
6745	8649	4	quarts	quart	NNS
6745	8649	5	)	)	-RRB-
6745	8649	6	.	.	.
6745	8650	1	*	*	NFP
6745	8650	2	*	*	NFP
6745	8650	3	*	*	NFP
6745	8650	4	*	*	NFP
6745	8650	5	*	*	NFP
6745	8650	6	*	*	NFP
6745	8650	7	*	*	NFP
6745	8650	8	CHILDREN	child	NNS
6745	8650	9	'S	's	POS
6745	8650	10	PARTY	PARTY	NNS
6745	8650	11	(	(	-LRB-
6745	8650	12	FIFTY	FIFTY	NNP
6745	8650	13	)	)	-RRB-
6745	8650	14	.	.	.
6745	8651	1	Chicken	Chicken	NNP
6745	8651	2	Sandwiches	Sandwiches	NNPS
6745	8651	3	.	.	.
6745	8652	1	Tongue	Tongue	NNP
6745	8652	2	Sandwiches	Sandwiches	NNP
6745	8652	3	.	.	.
6745	8653	1	Buttered	Buttered	NNP
6745	8653	2	Rolls	Rolls	NNP
6745	8653	3	.	.	.
6745	8654	1	Buttered	Buttered	NNP
6745	8654	2	Slices	Slices	NNPS
6745	8654	3	of	of	IN
6745	8654	4	Bread	Bread	NNP
6745	8654	5	.	.	.
6745	8655	1	Richmond	Richmond	NNP
6745	8655	2	Maids	Maids	NNP
6745	8655	3	of	of	IN
6745	8655	4	Honor	Honor	NNP
6745	8655	5	.	.	.
6745	8656	1	_	_	NNP
6745	8656	2	Gáteau	Gáteau	NNP
6745	8656	3	St.	St.	NNP
6745	8656	4	Honore	Honore	NNP
6745	8656	5	.	.	.
6745	8656	6	_	_	NNP
6745	8656	7	Dominos	Dominos	NNP
6745	8656	8	and	and	CC
6745	8656	9	other	other	JJ
6745	8656	10	Small	Small	NNP
6745	8656	11	Cakes	Cakes	NNPS
6745	8656	12	.	.	.
6745	8657	1	Vanilla	Vanilla	NNP
6745	8657	2	and	and	CC
6745	8657	3	Chocolate	Chocolate	NNP
6745	8657	4	Ice	Ice	NNP
6745	8657	5	Cream	Cream	NNP
6745	8657	6	.	.	.
6745	8658	1	Candies	candy	NNS
6745	8658	2	and	and	CC
6745	8658	3	Fruit	Fruit	NNP
6745	8658	4	.	.	.
6745	8659	1	The	the	DT
6745	8659	2	meat	meat	NN
6745	8659	3	for	for	IN
6745	8659	4	the	the	DT
6745	8659	5	sandwiches	sandwich	NNS
6745	8659	6	should	should	MD
6745	8659	7	be	be	VB
6745	8659	8	chopped	chop	VBN
6745	8659	9	fine	fine	JJ
6745	8659	10	.	.	.
6745	8660	1	The	the	DT
6745	8660	2	rolls	roll	NNS
6745	8660	3	must	must	MD
6745	8660	4	be	be	VB
6745	8660	5	small	small	JJ
6745	8660	6	,	,	,
6745	8660	7	and	and	CC
6745	8660	8	the	the	DT
6745	8660	9	buttered	butter	VBN
6745	8660	10	bread	bread	NN
6745	8660	11	should	should	MD
6745	8660	12	be	be	VB
6745	8660	13	cut	cut	VBN
6745	8660	14	in	in	IN
6745	8660	15	thin	thin	JJ
6745	8660	16	slices	slice	NNS
6745	8660	17	,	,	,
6745	8660	18	two	two	CD
6745	8660	19	slices	slice	NNS
6745	8660	20	be	be	VB
6745	8660	21	put	put	VBN
6745	8660	22	together	together	RB
6745	8660	23	,	,	,
6745	8660	24	and	and	CC
6745	8660	25	then	then	RB
6745	8660	26	be	be	VB
6745	8660	27	cut	cut	VBN
6745	8660	28	into	into	IN
6745	8660	29	long	long	JJ
6745	8660	30	strips	strip	NNS
6745	8660	31	or	or	CC
6745	8660	32	little	little	JJ
6745	8660	33	squares	square	NNS
6745	8660	34	.	.	.
6745	8661	1	There	there	EX
6745	8661	2	should	should	MD
6745	8661	3	be	be	VB
6745	8661	4	one	one	CD
6745	8661	5	hundred	hundred	CD
6745	8661	6	sandwiches	sandwich	NNS
6745	8661	7	,	,	,
6745	8661	8	seventy	seventy	CD
6745	8661	9	-	-	HYPH
6745	8661	10	five	five	CD
6745	8661	11	rolls	roll	NNS
6745	8661	12	,	,	,
6745	8661	13	one	one	CD
6745	8661	14	hundred	hundred	CD
6745	8661	15	dices	dice	NNS
6745	8661	16	of	of	IN
6745	8661	17	bread	bread	NN
6745	8661	18	,	,	,
6745	8661	19	forty	forty	CD
6745	8661	20	maids	maid	NNS
6745	8661	21	of	of	IN
6745	8661	22	honor	honor	NN
6745	8661	23	,	,	,
6745	8661	24	six	six	CD
6745	8661	25	dishes	dish	NNS
6745	8661	26	of	of	IN
6745	8661	27	_	_	NNP
6745	8661	28	gáteau	gáteau	NN
6745	8661	29	St.	St.	NNP
6745	8661	30	Honore	Honore	NNP
6745	8661	31	_	_	NNP
6745	8661	32	two	two	CD
6745	8661	33	gallons	gallon	NNS
6745	8661	34	of	of	IN
6745	8661	35	each	each	DT
6745	8661	36	kind	kind	NN
6745	8661	37	of	of	IN
6745	8661	38	ice	ice	NN
6745	8661	39	cream	cream	NN
6745	8661	40	,	,	,
6745	8661	41	and	and	CC
6745	8661	42	a	a	DT
6745	8661	43	generous	generous	JJ
6745	8661	44	supply	supply	NN
6745	8661	45	of	of	IN
6745	8661	46	small	small	JJ
6745	8661	47	cakes	cake	NNS
6745	8661	48	,	,	,
6745	8661	49	candies	candy	NNS
6745	8661	50	and	and	CC
6745	8661	51	fruit	fruit	NN
6745	8661	52	.	.	.
6745	8662	1	*	*	NFP
6745	8662	2	*	*	NFP
6745	8662	3	*	*	NFP
6745	8662	4	*	*	NFP
6745	8662	5	*	*	NFP
6745	8662	6	*	*	NFP
6745	8662	7	*	*	NFP
6745	8662	8	FAMILY	FAMILY	NNP
6745	8662	9	DINNERS	DINNERS	NNPS
6745	8662	10	-	-	HYPH
6745	8662	11	SPRING	SPRING	NNP
6745	8662	12	.	.	.
6745	8663	1	Oyster	Oyster	NNP
6745	8663	2	Soup	Soup	NNP
6745	8663	3	.	.	.
6745	8664	1	Spinach	spinach	NN
6745	8664	2	.	.	.
6745	8665	1	Fricandeau	Fricandeau	NNP
6745	8665	2	of	of	IN
6745	8665	3	Veal	Veal	NNP
6745	8665	4	.	.	.
6745	8666	1	Mashed	Mashed	NNP
6745	8666	2	Potatoes	Potatoes	NNP
6745	8666	3	.	.	.
6745	8667	1	Lettuce	lettuce	NN
6745	8667	2	Salad	Salad	NNP
6745	8667	3	.	.	.
6745	8668	1	Orange	Orange	NNP
6745	8668	2	Sherbet	Sherbet	NNP
6745	8668	3	.	.	.
6745	8669	1	Cake	cake	NN
6745	8669	2	.	.	.
6745	8670	1	*	*	NFP
6745	8670	2	*	*	NFP
6745	8670	3	*	*	NFP
6745	8670	4	*	*	NFP
6745	8670	5	*	*	NFP
6745	8670	6	*	*	NFP
6745	8670	7	*	*	NFP
6745	8670	8	Potato	Potato	NNP
6745	8670	9	Soup	Soup	NNP
6745	8670	10	.	.	.
6745	8671	1	Boiled	Boiled	NNP
6745	8671	2	Haddock	Haddock	NNP
6745	8671	3	,	,	,
6745	8671	4	Lobster	Lobster	NNP
6745	8671	5	Sauce	Sauce	NNP
6745	8671	6	.	.	.
6745	8672	1	Potato	Potato	NNP
6745	8672	2	_	_	NNP
6745	8672	3	Souffle	Souffle	NNP
6745	8672	4	.	.	.
6745	8672	5	_	_	NNP
6745	8672	6	Chicken	Chicken	NNP
6745	8672	7	Croquettes	Croquettes	NNPS
6745	8672	8	,	,	,
6745	8672	9	Cream	Cream	NNP
6745	8672	10	Sauce	Sauce	NNP
6745	8672	11	.	.	.
6745	8673	1	Chocolate	Chocolate	NNP
6745	8673	2	Blanc	Blanc	NNP
6745	8673	3	-	-	HYPH
6745	8673	4	Mange	Mange	NNP
6745	8673	5	.	.	.
6745	8674	1	*	*	NFP
6745	8674	2	*	*	NFP
6745	8674	3	*	*	NFP
6745	8674	4	*	*	NFP
6745	8674	5	*	*	NFP
6745	8674	6	*	*	NFP
6745	8674	7	*	*	NFP
6745	8674	8	Scotch	scotch	NN
6745	8674	9	Broth	Broth	NNP
6745	8674	10	.	.	.
6745	8675	1	Broiled	Broiled	NNP
6745	8675	2	Halibut	Halibut	NNP
6745	8675	3	,	,	,
6745	8675	4	_	_	NNP
6745	8675	5	Mâitre	Mâitre	NNP
6745	8675	6	d'Hôtel	d'Hôtel	NNP
6745	8675	7	_	_	NNP
6745	8675	8	Butter	Butter	NNP
6745	8675	9	.	.	.
6745	8676	1	French	French	NNP
6745	8676	2	Fried	Fried	NNP
6745	8676	3	Potatoes	Potatoes	NNPS
6745	8676	4	.	.	.
6745	8677	1	Stewed	Stewed	NNP
6745	8677	2	Tomatoes	Tomatoes	NNP
6745	8677	3	.	.	.
6745	8678	1	Braised	Braised	NNP
6745	8678	2	Tongue	Tongue	NNP
6745	8678	3	.	.	.
6745	8679	1	Rice	rice	NN
6745	8679	2	.	.	.
6745	8680	1	Ground	Ground	NNP
6745	8680	2	Rice	Rice	NNP
6745	8680	3	Pudding	Pudding	NNP
6745	8680	4	.	.	.
6745	8681	1	*	*	NFP
6745	8681	2	*	*	NFP
6745	8681	3	*	*	NFP
6745	8681	4	*	*	NFP
6745	8681	5	*	*	NFP
6745	8681	6	*	*	NFP
6745	8681	7	*	*	NFP
6745	8681	8	Lobster	Lobster	NNP
6745	8681	9	Soup	Soup	NNP
6745	8681	10	.	.	.
6745	8682	1	Roast	Roast	NNP
6745	8682	2	Beef	Beef	NNP
6745	8682	3	.	.	.
6745	8683	1	Potatoes	potato	NNS
6745	8683	2	.	.	.
6745	8684	1	Yorkshire	Yorkshire	NNP
6745	8684	2	Pudding	Pudding	NNP
6745	8684	3	.	.	.
6745	8685	1	Squash	Squash	NNP
6745	8685	2	.	.	.
6745	8686	1	Cabbage	Cabbage	NNP
6745	8686	2	Salad	Salad	NNP
6745	8686	3	.	.	.
6745	8687	1	Lemon	Lemon	NNP
6745	8687	2	Sponge	Sponge	NNP
6745	8687	3	.	.	.
6745	8688	1	*	*	NFP
6745	8688	2	*	*	NFP
6745	8688	3	*	*	NFP
6745	8688	4	*	*	NFP
6745	8688	5	*	*	NFP
6745	8688	6	*	*	NFP
6745	8688	7	*	*	NFP
6745	8688	8	Turbot	Turbot	NNP
6745	8688	9	_	_	NNP
6745	8688	10	à	à	NNP
6745	8688	11	la	la	NNP
6745	8688	12	Crème	Crème	NNP
6745	8688	13	.	.	.
6745	8688	14	_	_	NNP
6745	8688	15	Cold	Cold	NNP
6745	8688	16	Roast	Roast	NNP
6745	8688	17	Beef	Beef	NNP
6745	8688	18	with	with	IN
6745	8688	19	Purée	Purée	NNP
6745	8688	20	of	of	IN
6745	8688	21	Potatoes	Potatoes	NNP
6745	8688	22	.	.	.
6745	8689	1	Stewed	Stewed	NNP
6745	8689	2	Tomatoes	Tomatoes	NNP
6745	8689	3	.	.	.
6745	8690	1	Boiled	Boiled	NNP
6745	8690	2	Macaroni	Macaroni	NNP
6745	8690	3	.	.	.
6745	8691	1	Ice	Ice	NNP
6745	8691	2	Cream	Cream	NNP
6745	8691	3	.	.	.
6745	8692	1	Cake	cake	NN
6745	8692	2	.	.	.
6745	8693	1	*	*	NFP
6745	8693	2	*	*	NFP
6745	8693	3	*	*	NFP
6745	8693	4	*	*	NFP
6745	8693	5	*	*	NFP
6745	8693	6	*	*	NFP
6745	8693	7	*	*	NFP
6745	8693	8	Mock	Mock	NNP
6745	8693	9	Bisque	Bisque	NNP
6745	8693	10	Soup	Soup	NNP
6745	8693	11	.	.	.
6745	8694	1	Roast	Roast	NNP
6745	8694	2	Chicken	Chicken	NNP
6745	8694	3	.	.	.
6745	8695	1	Currant	Currant	NNP
6745	8695	2	Jelly	Jelly	NNP
6745	8695	3	.	.	.
6745	8696	1	Potato	Potato	NNP
6745	8696	2	Puffs	Puffs	NNPS
6745	8696	3	.	.	.
6745	8697	1	Asparagus	Asparagus	NNP
6745	8697	2	.	.	.
6745	8698	1	Corn	Corn	NNP
6745	8698	2	-	-	HYPH
6745	8698	3	Starch	Starch	NNP
6745	8698	4	Pudding	Pudding	NNP
6745	8698	5	.	.	.
6745	8699	1	*	*	NFP
6745	8699	2	*	*	NFP
6745	8699	3	*	*	NFP
6745	8699	4	*	*	NFP
6745	8699	5	*	*	NFP
6745	8699	6	*	*	NFP
6745	8699	7	*	*	NFP
6745	8699	8	FAMILY	family	NN
6745	8699	9	DINNERS	dinner	NNS
6745	8699	10	---	---	:
6745	8699	11	SUMMER	summer	NN
6745	8699	12	.	.	.
6745	8700	1	Asparagus	Asparagus	NNP
6745	8700	2	Soup	Soup	NNP
6745	8700	3	.	.	.
6745	8701	1	Boiled	Boiled	NNP
6745	8701	2	Blue	Blue	NNP
6745	8701	3	Fish	Fish	NNP
6745	8701	4	,	,	,
6745	8701	5	_	_	NNP
6745	8701	6	Maître	Maître	NNP
6745	8701	7	d	d	NNP
6745	8701	8	'	'	''
6745	8701	9	Hôtel	Hôtel	NNP
6745	8701	10	_	_	NNP
6745	8701	11	Butter	Butter	NNP
6745	8701	12	.	.	.
6745	8702	1	Veal	Veal	NNP
6745	8702	2	Cutlets	Cutlets	NNP
6745	8702	3	,	,	,
6745	8702	4	White	White	NNP
6745	8702	5	Sauce	Sauce	NNP
6745	8702	6	.	.	.
6745	8703	1	Green	Green	NNP
6745	8703	2	Peas	Peas	NNP
6745	8703	3	.	.	.
6745	8704	1	Dressed	Dressed	NNP
6745	8704	2	Cucumbers	Cucumbers	NNPS
6745	8704	3	.	.	.
6745	8705	1	Mashed	Mashed	NNP
6745	8705	2	Potatoes	Potatoes	NNP
6745	8705	3	.	.	.
6745	8706	1	Charlotte	Charlotte	NNP
6745	8706	2	Russe	Russe	NNP
6745	8706	3	.	.	.
6745	8707	1	*	*	NFP
6745	8707	2	*	*	NFP
6745	8707	3	*	*	NFP
6745	8707	4	*	*	NFP
6745	8707	5	*	*	NFP
6745	8707	6	*	*	NFP
6745	8707	7	*	*	NFP
6745	8707	8	Salmon	salmon	NN
6745	8707	9	,	,	,
6745	8707	10	White	White	NNP
6745	8707	11	Sauce	Sauce	NNP
6745	8707	12	.	.	.
6745	8708	1	Green	Green	NNP
6745	8708	2	Peas	Peas	NNP
6745	8708	3	.	.	.
6745	8709	1	Potatoes	potato	NNS
6745	8709	2	.	.	.
6745	8710	1	Rice	Rice	NNP
6745	8710	2	Croquettes	Croquettes	NNP
6745	8710	3	.	.	.
6745	8711	1	Lettuce	lettuce	NN
6745	8711	2	Salad	Salad	NNP
6745	8711	3	.	.	.
6745	8712	1	Strawberry	Strawberry	NNP
6745	8712	2	Bavarian	Bavarian	NNP
6745	8712	3	Cream	Cream	NNP
6745	8712	4	.	.	.
6745	8713	1	*	*	NFP
6745	8713	2	*	*	NFP
6745	8713	3	*	*	NFP
6745	8713	4	*	*	NFP
6745	8713	5	*	*	NFP
6745	8713	6	*	*	NFP
6745	8713	7	*	*	NFP
6745	8713	8	Green	Green	NNP
6745	8713	9	Pea	Pea	NNP
6745	8713	10	Soup	Soup	NNP
6745	8713	11	.	.	.
6745	8714	1	Braised	Braised	NNP
6745	8714	2	Fillet	Fillet	NNP
6745	8714	3	of	of	IN
6745	8714	4	Beef	Beef	NNP
6745	8714	5	.	.	.
6745	8715	1	Potatoes	Potatoes	NNP
6745	8715	2	_	_	NNP
6745	8715	3	à	à	NNP
6745	8715	4	la	la	NNP
6745	8715	5	Parisienne	Parisienne	NNP
6745	8715	6	.	.	.
6745	8715	7	_	_	NNP
6745	8715	8	String	String	NNP
6745	8715	9	Beans	Beans	NNPS
6745	8715	10	.	.	.
6745	8716	1	Lobster	lobster	NN
6745	8716	2	Salad	Salad	NNP
6745	8716	3	.	.	.
6745	8717	1	Frozen	Frozen	NNP
6745	8717	2	Pudding	Pudding	NNP
6745	8717	3	.	.	.
6745	8718	1	Cake	cake	NN
6745	8718	2	.	.	.
6745	8719	1	*	*	NFP
6745	8719	2	*	*	NFP
6745	8719	3	*	*	NFP
6745	8719	4	*	*	NFP
6745	8719	5	*	*	NFP
6745	8719	6	*	*	NFP
6745	8719	7	*	*	NFP
6745	8719	8	Cream	Cream	NNP
6745	8719	9	of	of	IN
6745	8719	10	Barley	Barley	NNP
6745	8719	11	Soup	Soup	NNP
6745	8719	12	.	.	.
6745	8720	1	Soft	soft	JJ
6745	8720	2	-	-	HYPH
6745	8720	3	Shell	Shell	NNP
6745	8720	4	Crabs	Crabs	NNP
6745	8720	5	.	.	.
6745	8721	1	Fried	Fried	NNP
6745	8721	2	Egg	Egg	NNP
6745	8721	3	Plant	Plant	NNP
6745	8721	4	.	.	.
6745	8722	1	Blanquette	Blanquette	NNP
6745	8722	2	of	of	IN
6745	8722	3	Chicken	Chicken	NNP
6745	8722	4	In	in	IN
6745	8722	5	a	a	DT
6745	8722	6	Rice	Rice	NNP
6745	8722	7	Border	Border	NNP
6745	8722	8	.	.	.
6745	8723	1	Shelled	shell	VBN
6745	8723	2	Beans	Beans	NNPS
6745	8723	3	.	.	.
6745	8724	1	Strawberry	Strawberry	NNP
6745	8724	2	Ice	Ice	NNP
6745	8724	3	Cream	Cream	NNP
6745	8724	4	.	.	.
6745	8725	1	Cake	cake	NN
6745	8725	2	.	.	.
6745	8726	1	*	*	NFP
6745	8726	2	*	*	NFP
6745	8726	3	*	*	NFP
6745	8726	4	*	*	NFP
6745	8726	5	*	*	NFP
6745	8726	6	*	*	NFP
6745	8726	7	*	*	NFP
6745	8726	8	Vegetable	Vegetable	NNP
6745	8726	9	Soup	Soup	NNP
6745	8726	10	.	.	.
6745	8727	1	Roast	Roast	NNP
6745	8727	2	Lamb	Lamb	NNP
6745	8727	3	,	,	,
6745	8727	4	Mint	Mint	NNP
6745	8727	5	Sauce	Sauce	NNP
6745	8727	6	.	.	.
6745	8728	1	Potato	Potato	NNP
6745	8728	2	Croquettes	Croquettes	NNPS
6745	8728	3	.	.	.
6745	8729	1	Green	Green	NNP
6745	8729	2	Peas	Peas	NNP
6745	8729	3	.	.	.
6745	8730	1	Salmon	Salmon	NNP
6745	8730	2	Salad	Salad	NNP
6745	8730	3	.	.	.
6745	8731	1	Frozen	frozen	JJ
6745	8731	2	Apricots	apricot	NNS
6745	8731	3	.	.	.
6745	8732	1	Cake	cake	NN
6745	8732	2	.	.	.
6745	8733	1	*	*	NFP
6745	8733	2	*	*	NFP
6745	8733	3	*	*	NFP
6745	8733	4	*	*	NFP
6745	8733	5	*	*	NFP
6745	8733	6	*	*	NFP
6745	8733	7	*	*	NFP
6745	8733	8	Baked	Baked	NNP
6745	8733	9	Fish	Fish	NNP
6745	8733	10	,	,	,
6745	8733	11	Tomato	Tomato	NNP
6745	8733	12	Sauce	Sauce	NNP
6745	8733	13	.	.	.
6745	8734	1	Potatoes	potato	NNS
6745	8734	2	.	.	.
6745	8735	1	Sweetbreads	sweetbread	NNS
6745	8735	2	,	,	,
6745	8735	3	Cream	Cream	NNP
6745	8735	4	Sauce	Sauce	NNP
6745	8735	5	.	.	.
6745	8736	1	Green	Green	NNP
6745	8736	2	Peas	Peas	NNP
6745	8736	3	.	.	.
6745	8737	1	Tapioca	Tapioca	NNP
6745	8737	2	Pudding	Pudding	NNP
6745	8737	3	.	.	.
6745	8738	1	*	*	NFP
6745	8738	2	*	*	NFP
6745	8738	3	*	*	NFP
6745	8738	4	*	*	NFP
6745	8738	5	*	*	NFP
6745	8738	6	*	*	NFP
6745	8738	7	*	*	NFP
6745	8738	8	FAMILY	family	NN
6745	8738	9	DINNERS	dinner	NNS
6745	8738	10	--	--	:
6745	8738	11	FALL	FALL	NNP
6745	8738	12	.	.	.
6745	8739	1	Macaroni	Macaroni	NNP
6745	8739	2	Soup	Soup	NNP
6745	8739	3	.	.	.
6745	8740	1	Boiled	boil	VBN
6745	8740	2	Fish	Fish	NNP
6745	8740	3	,	,	,
6745	8740	4	Egg	Egg	NNP
6745	8740	5	Sauce	Sauce	NNP
6745	8740	6	.	.	.
6745	8741	1	Celery	celery	NN
6745	8741	2	.	.	.
6745	8742	1	Roast	Roast	NNP
6745	8742	2	Ducks	Ducks	NNP
6745	8742	3	,	,	,
6745	8742	4	Game	Game	NNP
6745	8742	5	Sauce	Sauce	NNP
6745	8742	6	.	.	.
6745	8743	1	Stuffed	Stuffed	NNP
6745	8743	2	Tomatoes	Tomatoes	NNP
6745	8743	3	.	.	.
6745	8744	1	French	French	NNP
6745	8744	2	Fried	Fried	NNP
6745	8744	3	Potatoes	Potatoes	NNPS
6745	8744	4	.	.	.
6745	8745	1	Eve	Eve	NNP
6745	8745	2	's	's	POS
6745	8745	3	Pudding	Pudding	NNP
6745	8745	4	,	,	,
6745	8745	5	Wine	Wine	NNP
6745	8745	6	Sauce	Sauce	NNP
6745	8745	7	.	.	.
6745	8746	1	*	*	NFP
6745	8746	2	*	*	NFP
6745	8746	3	*	*	NFP
6745	8746	4	*	*	NFP
6745	8746	5	*	*	NFP
6745	8746	6	*	*	NFP
6745	8746	7	*	*	NFP
6745	8746	8	Fried	Fried	NNP
6745	8746	9	Smelts	Smelts	NNPS
6745	8746	10	,	,	,
6745	8746	11	Tartare	Tartare	NNP
6745	8746	12	Sauce	Sauce	NNP
6745	8746	13	.	.	.
6745	8747	1	Boiled	Boiled	NNP
6745	8747	2	Turkey	Turkey	NNP
6745	8747	3	,	,	,
6745	8747	4	Oyster	Oyster	NNP
6745	8747	5	Sauce	Sauce	NNP
6745	8747	6	.	.	.
6745	8748	1	Macaroni	Macaroni	NNP
6745	8748	2	_	_	NNP
6745	8748	3	à	à	NNP
6745	8748	4	l'italienne	l'italienne	NNP
6745	8748	5	_	_	NNP
6745	8748	6	.	.	.
6745	8749	1	Boiled	Boiled	NNP
6745	8749	2	Potatoes	Potatoes	NNP
6745	8749	3	.	.	.
6745	8750	1	Escaloped	Escaloped	NNP
6745	8750	2	Cauliflower	Cauliflower	NNP
6745	8750	3	.	.	.
6745	8751	1	Lemon	Lemon	NNP
6745	8751	2	Pudding	Pudding	NNP
6745	8751	3	.	.	.
6745	8752	1	*	*	NFP
6745	8752	2	*	*	NFP
6745	8752	3	*	*	NFP
6745	8752	4	*	*	NFP
6745	8752	5	*	*	NFP
6745	8752	6	*	*	NFP
6745	8752	7	*	*	NFP
6745	8752	8	White	White	NNP
6745	8752	9	Soup	Soup	NNP
6745	8752	10	.	.	.
6745	8753	1	Baked	baked	JJ
6745	8753	2	Fish	Fish	NNP
6745	8753	3	,	,	,
6745	8753	4	Hollandaise	Hollandaise	NNP
6745	8753	5	Sauce	Sauce	NNP
6745	8753	6	.	.	.
6745	8754	1	Salmis	Salmis	NNP
6745	8754	2	of	of	IN
6745	8754	3	Turkey	Turkey	NNP
6745	8754	4	in	in	IN
6745	8754	5	a	a	DT
6745	8754	6	Potato	Potato	NNP
6745	8754	7	Border	Border	NNP
6745	8754	8	.	.	.
6745	8755	1	Stewed	stew	VBN
6745	8755	2	Celery	Celery	NNP
6745	8755	3	with	with	IN
6745	8755	4	Cream	Cream	NNP
6745	8755	5	Sauce	Sauce	NNP
6745	8755	6	.	.	.
6745	8756	1	Potato	Potato	NNP
6745	8756	2	Salad	Salad	NNP
6745	8756	3	.	.	.
6745	8757	1	Apple	Apple	NNP
6745	8757	2	and	and	CC
6745	8757	3	Rice	Rice	NNP
6745	8757	4	Pudding	Pudding	NNP
6745	8757	5	.	.	.
6745	8758	1	*	*	NFP
6745	8758	2	*	*	NFP
6745	8758	3	*	*	NFP
6745	8758	4	*	*	NFP
6745	8758	5	*	*	NFP
6745	8758	6	*	*	NFP
6745	8758	7	*	*	NFP
6745	8758	8	FAMILY	FAMILY	NNP
6745	8758	9	DINNERS	DINNERS	NNPS
6745	8758	10	-	-	HYPH
6745	8758	11	WINTER	WINTER	NNP
6745	8758	12	.	.	.
6745	8759	1	Fish	Fish	NNP
6745	8759	2	Chowder	Chowder	NNP
6745	8759	3	.	.	.
6745	8760	1	Braised	Braised	NNP
6745	8760	2	Beef	Beef	NNP
6745	8760	3	.	.	.
6745	8761	1	Macaroni	macaroni	VB
6745	8761	2	with	with	IN
6745	8761	3	Tomato	Tomato	NNP
6745	8761	4	Sauce	Sauce	NNP
6745	8761	5	.	.	.
6745	8762	1	Baked	Baked	NNP
6745	8762	2	Sweet	Sweet	NNP
6745	8762	3	Potatoes	Potatoes	NNPS
6745	8762	4	.	.	.
6745	8763	1	Potato	Potato	NNP
6745	8763	2	Puffs	Puffs	NNPS
6745	8763	3	.	.	.
6745	8764	1	Oyster	Oyster	NNP
6745	8764	2	Salad	Salad	NNP
6745	8764	3	.	.	.
6745	8765	1	Cabinet	Cabinet	NNP
6745	8765	2	Pudding	Pudding	NNP
6745	8765	3	,	,	,
6745	8765	4	Creamy	Creamy	NNP
6745	8765	5	Sauce	Sauce	NNP
6745	8765	6	.	.	.
6745	8766	1	*	*	NFP
6745	8766	2	*	*	NFP
6745	8766	3	*	*	NFP
6745	8766	4	*	*	NFP
6745	8766	5	*	*	NFP
6745	8766	6	*	*	NFP
6745	8766	7	*	*	NFP
6745	8766	8	Beef	Beef	NNP
6745	8766	9	Stew	Stew	NNP
6745	8766	10	with	with	IN
6745	8766	11	Dumplings	Dumplings	NNPS
6745	8766	12	.	.	.
6745	8767	1	Mutton	Mutton	NNP
6745	8767	2	Cutlets	Cutlets	NNP
6745	8767	3	,	,	,
6745	8767	4	Tomato	Tomato	NNP
6745	8767	5	Sauce	Sauce	NNP
6745	8767	6	.	.	.
6745	8768	1	Thin	Thin	NNP
6745	8768	2	Fried	Fried	NNP
6745	8768	3	Potatoes	Potatoes	NNPS
6745	8768	4	.	.	.
6745	8769	1	Vegetable	Vegetable	NNP
6745	8769	2	Salad	Salad	NNP
6745	8769	3	.	.	.
6745	8770	1	Blanc	Blanc	NNP
6745	8770	2	-	-	HYPH
6745	8770	3	Mange	Mange	NNP
6745	8770	4	with	with	IN
6745	8770	5	Cream	Cream	NNP
6745	8770	6	.	.	.
6745	8771	1	*	*	NFP
6745	8771	2	*	*	NFP
6745	8771	3	*	*	NFP
6745	8771	4	*	*	NFP
6745	8771	5	*	*	NFP
6745	8771	6	*	*	NFP
6745	8771	7	*	*	NFP
6745	8771	8	Celery	Celery	NNP
6745	8771	9	Soup	Soup	NNP
6745	8771	10	.	.	.
6745	8772	1	Mashed	Mashed	NNP
6745	8772	2	Turnips	Turnips	NNP
6745	8772	3	.	.	.
6745	8773	1	Boiled	Boiled	NNP
6745	8773	2	Fowl	Fowl	NNP
6745	8773	3	,	,	,
6745	8773	4	Bechamel	Bechamel	NNP
6745	8773	5	Sauce	Sauce	NNP
6745	8773	6	.	.	.
6745	8774	1	Boiled	Boiled	NNP
6745	8774	2	Potatoes	Potatoes	NNP
6745	8774	3	.	.	.
6745	8775	1	Beef	Beef	NNP
6745	8775	2	Steak	Steak	NNP
6745	8775	3	,	,	,
6745	8775	4	Brown	Brown	NNP
6745	8775	5	Oyster	Oyster	NNP
6745	8775	6	or	or	CC
6745	8775	7	Mushroom	Mushroom	NNP
6745	8775	8	Sauce	Sauce	NNP
6745	8775	9	.	.	.
6745	8776	1	Potatoes	Potatoes	NNP
6745	8776	2	_	_	NNP
6745	8776	3	à	à	NNP
6745	8776	4	la	la	NNP
6745	8776	5	Parisienne	Parisienne	NNP
6745	8776	6	_	_	NNP
6745	8776	7	.	.	.
6745	8777	1	Orange	Orange	NNP
6745	8777	2	Cream	Cream	NNP
6745	8777	3	.	.	.
6745	8778	1	*	*	NFP
6745	8778	2	*	*	NFP
6745	8778	3	*	*	NFP
6745	8778	4	*	*	NFP
6745	8778	5	*	*	NFP
6745	8778	6	*	*	NFP
6745	8778	7	*	*	NFP
6745	8778	8	Cream	Cream	NNP
6745	8778	9	of	of	IN
6745	8778	10	Rice	Rice	NNP
6745	8778	11	Soup	Soup	NNP
6745	8778	12	.	.	.
6745	8779	1	Baked	Baked	NNP
6745	8779	2	Cod	Cod	NNP
6745	8779	3	,	,	,
6745	8779	4	Tomato	Tomato	NNP
6745	8779	5	Sauce	Sauce	NNP
6745	8779	6	.	.	.
6745	8780	1	Riced	Riced	NNP
6745	8780	2	Potatoes	Potatoes	NNP
6745	8780	3	.	.	.
6745	8781	1	Rice	rice	NN
6745	8781	2	.	.	.
6745	8782	1	Beef	Beef	NNP
6745	8782	2	Olives	Olives	NNPS
6745	8782	3	.	.	.
6745	8783	1	Squash	Squash	NNP
6745	8783	2	.	.	.
6745	8784	1	Danish	Danish	NNP
6745	8784	2	Pudding	Pudding	NNP
6745	8784	3	.	.	.
6745	8785	1	*	*	NFP
6745	8785	2	*	*	NFP
6745	8785	3	*	*	NFP
6745	8785	4	*	*	NFP
6745	8785	5	*	*	NFP
6745	8785	6	*	*	NFP
6745	8785	7	*	*	NFP
6745	8785	8	Clear	Clear	NNP
6745	8785	9	Soup	Soup	NNP
6745	8785	10	.	.	.
6745	8786	1	Cusk	cusk	NN
6745	8786	2	,	,	,
6745	8786	3	_	_	NNP
6745	8786	4	à	à	NNP
6745	8786	5	la	la	NNP
6745	8786	6	Crème	Crème	NNP
6745	8786	7	_	_	NNP
6745	8786	8	,	,	,
6745	8786	9	Boiled	Boiled	NNP
6745	8786	10	Potatoes	Potatoes	NNP
6745	8786	11	.	.	.
6745	8787	1	Roast	Roast	NNP
6745	8787	2	Leg	Leg	NNP
6745	8787	3	of	of	IN
6745	8787	4	Mutton	Mutton	NNP
6745	8787	5	,	,	,
6745	8787	6	Currant	Currant	NNP
6745	8787	7	Jelly	Jelly	NNP
6745	8787	8	.	.	.
6745	8788	1	Mashed	Mashed	NNP
6745	8788	2	Potato	Potato	NNP
6745	8788	3	.	.	.
6745	8789	1	Mashed	Mashed	NNP
6745	8789	2	Turnip	Turnip	NNP
6745	8789	3	.	.	.
6745	8790	1	Ice	Ice	NNP
6745	8790	2	Cream	Cream	NNP
6745	8790	3	.	.	.
6745	8791	1	Cake	cake	NN
6745	8791	2	.	.	.
6745	8792	1	*	*	NFP
6745	8792	2	*	*	NFP
6745	8792	3	*	*	NFP
6745	8792	4	*	*	NFP
6745	8792	5	*	*	NFP
6745	8792	6	*	*	NFP
6745	8792	7	*	*	NFP
6745	8792	8	Tomato	Tomato	NNP
6745	8792	9	Soup	Soup	NNP
6745	8792	10	.	.	.
6745	8793	1	Escaloped	escalope	VBN
6745	8793	2	Fish	Fish	NNP
6745	8793	3	.	.	.
6745	8794	1	Stewed	stew	VBN
6745	8794	2	Celery	Celery	NNP
6745	8794	3	.	.	.
6745	8795	1	Mutton	Mutton	NNP
6745	8795	2	with	with	IN
6745	8795	3	Purée	Purée	NNP
6745	8795	4	of	of	IN
6745	8795	5	Potatoes	Potatoes	NNP
6745	8795	6	.	.	.
6745	8796	1	Macaroni	macaroni	VB
6745	8796	2	with	with	IN
6745	8796	3	Cheese	Cheese	NNP
6745	8796	4	.	.	.
6745	8797	1	Apple	Apple	NNP
6745	8797	2	Tapioca	Tapioca	NNP
6745	8797	3	Pudding	Pudding	NNP
6745	8797	4	.	.	.
6745	8798	1	*	*	NFP
6745	8798	2	*	*	NFP
6745	8798	3	*	*	NFP
6745	8798	4	*	*	NFP
6745	8798	5	*	*	NFP
6745	8798	6	*	*	NFP
6745	8798	7	*	*	NFP
6745	8798	8	ILLUSTRATIONS	illustrations	NN
6745	8798	9	.	.	.
6745	8799	1	Aitchbone	Aitchbone	NNP
6745	8799	2	Apple	Apple	NNP
6745	8799	3	parer	parer	NN
6745	8799	4	Back	back	RB
6745	8799	5	of	of	IN
6745	8799	6	the	the	DT
6745	8799	7	rump	rump	JJ
6745	8799	8	Bain	Bain	NNP
6745	8799	9	-	-	HYPH
6745	8799	10	marie	marie	NNP
6745	8799	11	Bain	Bain	NNP
6745	8799	12	-	-	HYPH
6745	8799	13	marie	marie	NNP
6745	8799	14	pan	pan	VBP
6745	8799	15	Baked	baked	JJ
6745	8799	16	fish	fish	NN
6745	8799	17	,	,	,
6745	8799	18	Hollandaise	Hollandaise	NNP
6745	8799	19	sauce	sauce	NN
6745	8799	20	Basting	basting	NN
6745	8799	21	spoon	spoon	NN
6745	8799	22	Bird	Bird	NNP
6745	8799	23	roaster	roaster	NN
6745	8799	24	Boning	bone	VBG
6745	8799	25	knife	knife	NN
6745	8799	26	Bread	Bread	NNP
6745	8799	27	grater	grater	NN
6745	8799	28	Bread	Bread	NNP
6745	8799	29	pans	pan	VBZ
6745	8799	30	Brown	brown	JJ
6745	8799	31	bread	bread	NN
6745	8799	32	tin	tin	NN
6745	8799	33	Buckets	Buckets	NNP
6745	8799	34	Cake	Cake	NNP
6745	8799	35	box	box	NNP
6745	8799	36	Carcass	Carcass	NNP
6745	8799	37	of	of	IN
6745	8799	38	mutton	mutton	NN
6745	8799	39	Carving	carve	VBG
6745	8799	40	knife	knife	NN
6745	8799	41	and	and	CC
6745	8799	42	fork	fork	VB
6745	8799	43	Chuck	Chuck	NNP
6745	8799	44	ribs	rib	NNS
6745	8799	45	Coffee	Coffee	NNP
6745	8799	46	biggin	biggin	NN
6745	8799	47	Coffee	Coffee	NNP
6745	8799	48	pot	pot	NN
6745	8799	49	Colander	Colander	NNP
6745	8799	50	Confectioner	Confectioner	NNP
6745	8799	51	's	's	POS
6745	8799	52	tube	tube	NN
6745	8799	53	Crown	Crown	NNP
6745	8799	54	moulds	mould	NNS
6745	8799	55	Devilled	devil	VBD
6745	8799	56	lobster	lobster	NN
6745	8799	57	Double	double	JJ
6745	8799	58	boiler	boiler	NN
6745	8799	59	Double	double	JJ
6745	8799	60	broilers	broiler	NNS
6745	8799	61	Dover	Dover	NNP
6745	8799	62	egg	egg	NN
6745	8799	63	beater	beater	NN
6745	8799	64	Dripping	Dripping	NNP
6745	8799	65	pan	pan	NN
6745	8799	66	Escalop	Escalop	NNP
6745	8799	67	shell	shell	NN
6745	8799	68	Face	face	NN
6745	8799	69	of	of	IN
6745	8799	70	the	the	DT
6745	8799	71	rump	rump	JJ
6745	8799	72	Fillet	Fillet	NNP
6745	8799	73	of	of	IN
6745	8799	74	beef	beef	NN
6745	8799	75	,	,	,
6745	8799	76	mushroom	mushroom	NN
6745	8799	77	sauce	sauce	NN
6745	8799	78	First	first	RB
6745	8799	79	five	five	CD
6745	8799	80	ribs	rib	NNS
6745	8799	81	Fore	Fore	NNP
6745	8799	82	-	-	HYPH
6745	8799	83	quarter	quarter	NN
6745	8799	84	of	of	IN
6745	8799	85	beef	beef	NN
6745	8799	86	French	french	JJ
6745	8799	87	cook	cook	NN
6745	8799	88	's	's	POS
6745	8799	89	knife	knife	JJ
6745	8799	90	French	french	JJ
6745	8799	91	frying	frying	JJ
6745	8799	92	-	-	HYPH
6745	8799	93	pan	pan	NN
6745	8799	94	French	french	JJ
6745	8799	95	pie	pie	NN
6745	8799	96	mould	mould	NN
6745	8799	97	French	french	JJ
6745	8799	98	roll	roll	NN
6745	8799	99	pans	pan	NNS
6745	8799	100	Frying	fry	VBG
6745	8799	101	basket	basket	NN
6745	8799	102	Garnishing	garnish	VBG
6745	8799	103	knife	knife	NN
6745	8799	104	Hind	hind	NN
6745	8799	105	-	-	HYPH
6745	8799	106	quarter	quarter	NN
6745	8799	107	of	of	IN
6745	8799	108	beef	beef	NN
6745	8799	109	Ice	Ice	NNP
6745	8799	110	cream	cream	NN
6745	8799	111	freezer	freezer	NN
6745	8799	112	Jagging	jag	VBG
6745	8799	113	iron	iron	NN
6745	8799	114	Jellymoulds	Jellymoulds	NNP
6745	8799	115	Knife	Knife	NNP
6745	8799	116	box	box	NN
6745	8799	117	Ladle	Ladle	NNP
6745	8799	118	Lady	Lady	NNP
6745	8799	119	's	's	POS
6745	8799	120	fingers	finger	NNS
6745	8799	121	pans	pan	NNS
6745	8799	122	Larding	lard	VBG
6745	8799	123	and	and	CC
6745	8799	124	trussing	truss	VBG
6745	8799	125	needles	needle	NNS
6745	8799	126	Leg	Leg	NNP
6745	8799	127	of	of	IN
6745	8799	128	mutton	mutton	NNP
6745	8799	129	Lemon	Lemon	NNP
6745	8799	130	squeezer	squeezer	NNP
6745	8799	131	Lobster	Lobster	NNP
6745	8799	132	salad	salad	NN
6745	8799	133	Loin	Loin	NNP
6745	8799	134	of	of	IN
6745	8799	135	beef	beef	NN
6745	8799	136	Long	long	RB
6745	8799	137	rump	rump	VBP
6745	8799	138	steak	steak	NN
6745	8799	139	Meatrack	Meatrack	NNP
6745	8799	140	Melon	Melon	NNP
6745	8799	141	mould	mould	MD
6745	8799	142	Milk	milk	NN
6745	8799	143	pan	pan	NN
6745	8799	144	Muffin	Muffin	NNP
6745	8799	145	pan	pan	NNP
6745	8799	146	Paper	Paper	NNP
6745	8799	147	cases	case	NNS
6745	8799	148	Potato	Potato	NNP
6745	8799	149	slicer	slicer	NN
6745	8799	150	Quart	Quart	NNP
6745	8799	151	measure	measure	NN
6745	8799	152	Rattle	Rattle	NNP
6745	8799	153	-	-	HYPH
6745	8799	154	ran	ran	NNP
6745	8799	155	Rice	Rice	NNP
6745	8799	156	mould	mould	MD
6745	8799	157	Round	Round	NNP
6745	8799	158	of	of	IN
6745	8799	159	beef	beef	NN
6745	8799	160	Round	round	JJ
6745	8799	161	pudding	pudding	NN
6745	8799	162	mould	mould	NN
6745	8799	163	Royal	royal	JJ
6745	8799	164	diplomatic	diplomatic	JJ
6745	8799	165	pudding	pudding	NN
6745	8799	166	Rump	Rump	NNP
6745	8799	167	Rump	Rump	NNP
6745	8799	168	,	,	,
6745	8799	169	showing	show	VBG
6745	8799	170	end	end	NN
6745	8799	171	which	which	WDT
6745	8799	172	joins	join	VBZ
6745	8799	173	the	the	DT
6745	8799	174	round	round	JJ
6745	8799	175	Rump	Rump	NNP
6745	8799	176	steak	steak	NN
6745	8799	177	,	,	,
6745	8799	178	out	out	RB
6745	8799	179	with	with	IN
6745	8799	180	the	the	DT
6745	8799	181	grain	grain	NN
6745	8799	182	Saddle	Saddle	NNP
6745	8799	183	of	of	IN
6745	8799	184	mutton	mutton	NN
6745	8799	185	and	and	CC
6745	8799	186	French	french	JJ
6745	8799	187	chops	chop	NNS
6745	8799	188	Saucepan	Saucepan	NNP
6745	8799	189	Scotch	Scotch	NNP
6745	8799	190	kettle	kettle	NN
6745	8799	191	Shortfillet	Shortfillet	NNP
6745	8799	192	Short	Short	NNP
6745	8799	193	rump	rump	JJ
6745	8799	194	steak	steak	NN
6745	8799	195	Sirloin	Sirloin	NNP
6745	8799	196	roast	roast	NN
6745	8799	197	,	,	,
6745	8799	198	second	second	JJ
6745	8799	199	cut	cut	NN
6745	8799	200	Skewers	Skewers	NNPS
6745	8799	201	Spice	Spice	NNP
6745	8799	202	box	box	NN
6745	8799	203	Squash	Squash	NNP
6745	8799	204	strainer	strainer	NN
6745	8799	205	Steamer	Steamer	NNP
6745	8799	206	for	for	IN
6745	8799	207	pot	pot	NN
6745	8799	208	Steamer	Steamer	NNP
6745	8799	209	for	for	IN
6745	8799	210	tea	tea	NN
6745	8799	211	-	-	HYPH
6745	8799	212	kettle	kettle	NN
6745	8799	213	Stew	Stew	NNP
6745	8799	214	-	-	HYPH
6745	8799	215	pan	pan	NN
6745	8799	216	Tea	Tea	NNP
6745	8799	217	caddy	caddy	NNP
6745	8799	218	Tin	Tin	NNP
6745	8799	219	kitchen	kitchen	NN
6745	8799	220	Vegetable	Vegetable	NNP
6745	8799	221	cutter	cutter	NN
6745	8799	222	Vegetable	Vegetable	NNP
6745	8799	223	scoop	scoop	NN
6745	8799	224	Whip	Whip	NNP
6745	8799	225	churn	churn	VBP
6745	8799	226	Wooden	Wooden	NNP
6745	8799	227	boxes	box	NNS
6745	8799	228	INDEX	INDEX	VBN
6745	8799	229	Allemand	allemand	NN
6745	8799	230	sauce	sauce	NN
6745	8799	231	,	,	,
6745	8799	232	Almond	Almond	NNP
6745	8799	233	Bavarian	bavarian	JJ
6745	8799	234	cream	cream	NN
6745	8799	235	,	,	,
6745	8799	236	ice	ice	NN
6745	8799	237	cream	cream	NN
6745	8799	238	,	,	,
6745	8799	239	pudding	pudding	NN
6745	8799	240	.	.	.
6745	8800	1	Almonds	almond	VBZ
6745	8800	2	,	,	,
6745	8800	3	To	to	TO
6745	8800	4	blanch	blanch	VB
6745	8800	5	Amber	Amber	NNP
6745	8800	6	pudding	pudding	NN
6745	8800	7	,	,	,
6745	8800	8	Ames	Ames	NNP
6745	8800	9	cake	cake	NN
6745	8800	10	,	,	,
6745	8800	11	Amherst	Amherst	NNP
6745	8800	12	pudding	pudding	NN
6745	8800	13	,	,	,
6745	8800	14	Anchovy	anchovy	JJ
6745	8800	15	sauce	sauce	NN
6745	8800	16	,	,	,
6745	8800	17	Angel	Angel	NNP
6745	8800	18	cake	cake	NN
6745	8800	19	,	,	,
6745	8800	20	Apple	Apple	NNP
6745	8800	21	and	and	CC
6745	8800	22	Indian	indian	JJ
6745	8800	23	pudding	pudding	NN
6745	8800	24	,	,	,
6745	8800	25	and	and	CC
6745	8800	26	rice	rice	NN
6745	8800	27	pudding	pudding	NN
6745	8800	28	,	,	,
6745	8800	29	charlotte	charlotte	NNP
6745	8800	30	,	,	,
6745	8800	31	fritters	fritter	NNS
6745	8800	32	,	,	,
6745	8800	33	ginger	ginger	NN
6745	8800	34	,	,	,
6745	8800	35	meringue	meringue	NN
6745	8800	36	pudding	pudding	NN
6745	8800	37	,	,	,
6745	8800	38	porcupine	porcupine	NN
6745	8800	39	,	,	,
6745	8800	40	pudding	pudding	NN
6745	8800	41	,	,	,
6745	8800	42	Baked	Baked	NNP
6745	8800	43	pudding	pudding	NN
6745	8800	44	,	,	,
6745	8800	45	Dutch	Dutch	NNP
6745	8800	46	_	_	NNP
6745	8800	47	souffle	souffle	NN
6745	8800	48	_	_	NNP
6745	8800	49	,	,	,
6745	8800	50	tapioca	tapioca	RB
6745	8800	51	pudding	pudde	VBG
6745	8800	52	,	,	,
6745	8800	53	Apple	Apple	NNP
6745	8800	54	,	,	,
6745	8800	55	Pickled	pickle	VBD
6745	8800	56	sweet	sweet	JJ
6745	8800	57	Apricot	Apricot	NNP
6745	8800	58	ice	ice	NN
6745	8800	59	cream	cream	NN
6745	8800	60	,	,	,
6745	8800	61	Appricots	Appricots	NNPS
6745	8800	62	,	,	,
6745	8800	63	Frozen	Frozen	NNP
6745	8800	64	Artichokes	Artichokes	NNP
6745	8800	65	,	,	,
6745	8800	66	Asparagus	Asparagus	NNP
6745	8800	67	,	,	,
6745	8800	68	salad	salad	NN
6745	8800	69	,	,	,
6745	8800	70	and	and	CC
6745	8800	71	salmon	salmon	NN
6745	8800	72	salad	salad	NN
6745	8800	73	,	,	,
6745	8800	74	soup	soup	NN
6745	8800	75	,	,	,
6745	8800	76	with	with	IN
6745	8800	77	cream	cream	NN
6745	8800	78	,	,	,
6745	8800	79	Aspic	Aspic	NNP
6745	8800	80	jelly	jelly	NN
6745	8800	81	,	,	,
6745	8800	82	Bacon	Bacon	NNP
6745	8800	83	dressing	dress	VBG
6745	8800	84	for	for	IN
6745	8800	85	salads	salad	NNS
6745	8800	86	,	,	,
6745	8800	87	Baking	Baking	NNP
6745	8800	88	powder	powder	NN
6745	8800	89	,	,	,
6745	8800	90	Banana	Banana	NNP
6745	8800	91	ice	ice	NN
6745	8800	92	cream	cream	NN
6745	8800	93	,	,	,
6745	8800	94	Barberry	Barberry	NNP
6745	8800	95	jelly	jelly	NNP
6745	8800	96	,	,	,
6745	8800	97	ketchup	ketchup	NN
6745	8800	98	.	.	.
6745	8801	1	Barley	barley	NN
6745	8801	2	stew	stew	NN
6745	8801	3	,	,	,
6745	8801	4	Bass	Bass	NNP
6745	8801	5	,	,	,
6745	8801	6	Batter	Batter	NNP
6745	8801	7	and	and	CC
6745	8801	8	fruit	fruit	NN
6745	8801	9	pudding	pudding	NN
6745	8801	10	,	,	,
6745	8801	11	Bavarian	bavarian	JJ
6745	8801	12	cream	cream	NN
6745	8801	13	,	,	,
6745	8801	14	Almond	Almond	NNP
6745	8801	15	Chocolate	Chocolate	NNP
6745	8801	16	Coffee	Coffee	NNP
6745	8801	17	Orange	Orange	NNP
6745	8801	18	Peach	Peach	NNP
6745	8801	19	Pineapple	Pineapple	NNP
6745	8801	20	Strawberry	Strawberry	NNP
6745	8801	21	Beans	Beans	NNPS
6745	8801	22	,	,	,
6745	8801	23	Baked	Baked	NNP
6745	8801	24	Bechamel	Bechamel	NNP
6745	8801	25	Sauce	Sauce	NNP
6745	8801	26	,	,	,
6745	8801	27	Beef	Beef	NNP
6745	8801	28	,	,	,
6745	8801	29	see	see	VB
6745	8801	30	"	"	``
6745	8801	31	Marketing	marketing	NN
6745	8801	32	"	"	''
6745	8801	33	in	in	IN
6745	8801	34	Index	Index	NNP
6745	8801	35	,	,	,
6745	8801	36	Alamode	Alamode	NNP
6745	8801	37	Boiled	Boiled	NNP
6745	8801	38	corned	corn	VBD
6745	8801	39	Braised	Braised	NNP
6745	8801	40	Cannelon	Cannelon	NNP
6745	8801	41	of	of	IN
6745	8801	42	fillet	fillet	NNP
6745	8801	43	,	,	,
6745	8801	44	_	_	NNP
6745	8801	45	à	à	NNP
6745	8801	46	l'Allemande	l'Allemande	NNP
6745	8801	47	_	_	NNP
6745	8801	48	,	,	,
6745	8801	49	_	_	NNP
6745	8801	50	a	a	XX
6745	8801	51	la	la	FW
6745	8801	52	Hollandaise	Hollandaise	NNP
6745	8801	53	_	_	NNP
6745	8801	54	,	,	,
6745	8801	55	in	in	IN
6745	8801	56	jelly	jelly	NNP
6745	8801	57	,	,	,
6745	8801	58	larded	lard	VBN
6745	8801	59	,	,	,
6745	8801	60	How	how	WRB
6745	8801	61	to	to	TO
6745	8801	62	corn	corn	VB
6745	8801	63	Macaronied	macaronie	VBN
6745	8801	64	olives	olive	NNS
6745	8801	65	,	,	,
6745	8801	66	Potted	Potted	NNP
6745	8801	67	roasted	roast	VBD
6745	8801	68	,	,	,
6745	8801	69	with	with	IN
6745	8801	70	Yorkshire	Yorkshire	NNP
6745	8801	71	pudding	pudding	NN
6745	8801	72	roulette	roulette	NN
6745	8801	73	,	,	,
6745	8801	74	salad	salad	NN
6745	8801	75	,	,	,
6745	8801	76	steak	steak	NNP
6745	8801	77	,	,	,
6745	8801	78	broiled	broil	VBN
6745	8801	79	,	,	,
6745	8801	80	stew	stew	NN
6745	8801	81	,	,	,
6745	8801	82	tongue	tongue	NN
6745	8801	83	,	,	,
6745	8801	84	Braised	Braised	NNP
6745	8801	85	in	in	IN
6745	8801	86	jelly	jelly	NNP
6745	8801	87	.	.	.
6745	8802	1	Beets	beet	NNS
6745	8802	2	,	,	,
6745	8802	3	Pickled	Pickled	NNP
6745	8802	4	_	_	NNP
6745	8802	5	Beurre	Beurre	NNP
6745	8802	6	noir	noir	NN
6745	8802	7	_	_	NNP
6745	8802	8	,	,	,
6745	8802	9	Bills	Bills	NNPS
6745	8802	10	of	of	IN
6745	8802	11	Fare	Fare	NNP
6745	8802	12	,	,	,
6745	8802	13	Breakfest	Breakfest	NNP
6745	8802	14	,	,	,
6745	8802	15	Children	Children	NNP
6745	8802	16	's	's	POS
6745	8802	17	party	party	NN
6745	8802	18	,	,	,
6745	8802	19	Dinners	dinner	NNS
6745	8802	20	for	for	IN
6745	8802	21	twelve	twelve	CD
6745	8802	22	,	,	,
6745	8802	23	Family	Family	NNP
6745	8802	24	Dinners	Dinners	NNPS
6745	8802	25	.	.	.
6745	8803	1	Spring	Spring	NNP
6745	8803	2	,	,	,
6745	8803	3	Summer	Summer	NNP
6745	8803	4	,	,	,
6745	8803	5	Autumn	Autumn	NNP
6745	8803	6	,	,	,
6745	8803	7	Winter	Winter	NNP
6745	8803	8	,	,	,
6745	8803	9	Game	Game	NNP
6745	8803	10	dinner	dinner	NN
6745	8803	11	.	.	.
6745	8804	1	Supper	supper	NN
6745	8804	2	for	for	IN
6745	8804	3	fifty	fifty	CD
6745	8804	4	,	,	,
6745	8804	5	Bird	Bird	NNP
6745	8804	6	's	's	POS
6745	8804	7	nest	nest	NN
6745	8804	8	pudding	pudding	NN
6745	8804	9	_	_	NNP
6745	8804	10	Biscuit	Biscuit	NNP
6745	8804	11	Glacé	Glacé	NNP
6745	8804	12	_	_	NNP
6745	8804	13	,	,	,
6745	8804	14	Black	black	JJ
6745	8804	15	bean	bean	NN
6745	8804	16	soup	soup	NN
6745	8804	17	,	,	,
6745	8804	18	Blackberries	Blackberries	NNP
6745	8804	19	,	,	,
6745	8804	20	Preserved	Preserved	NNP
6745	8804	21	Black	black	JJ
6745	8804	22	cake	cake	NN
6745	8804	23	,	,	,
6745	8804	24	Black	black	JJ
6745	8804	25	-	-	HYPH
6745	8804	26	fish	fish	NN
6745	8804	27	,	,	,
6745	8804	28	Black	black	JJ
6745	8804	29	pudding	pudding	NN
6745	8804	30	.	.	.
6745	8805	1	Blanc	Blanc	NNP
6745	8805	2	-	-	HYPH
6745	8805	3	mange	mange	NN
6745	8805	4	,	,	,
6745	8805	5	Chocolate	Chocolate	NNP
6745	8805	6	made	make	VBD
6745	8805	7	with	with	IN
6745	8805	8	,	,	,
6745	8805	9	gelatine	gelatine	NN
6745	8805	10	,	,	,
6745	8805	11	isinglass	isinglass	NNP
6745	8805	12	,	,	,
6745	8805	13	sea	sea	NNP
6745	8805	14	moss	moss	NNP
6745	8805	15	farina	farina	NNP
6745	8805	16	,	,	,
6745	8805	17	Blanquette	Blanquette	NNP
6745	8805	18	of	of	IN
6745	8805	19	chicken	chicken	NNP
6745	8805	20	,	,	,
6745	8805	21	of	of	IN
6745	8805	22	veal	veal	NN
6745	8805	23	and	and	CC
6745	8805	24	ham	ham	NN
6745	8805	25	,	,	,
6745	8805	26	Blueberries	Blueberries	NNPS
6745	8805	27	,	,	,
6745	8805	28	Pickled	pickle	VBD
6745	8805	29	Blue	blue	JJ
6745	8805	30	-	-	HYPH
6745	8805	31	fish	fish	NN
6745	8805	32	,	,	,
6745	8805	33	Boiled	boiled	JJ
6745	8805	34	salad	salad	NN
6745	8805	35	dressing	dressing	NN
6745	8805	36	,	,	,
6745	8805	37	Boiling	boil	VBG
6745	8805	38	meats	meat	NNS
6745	8805	39	.	.	.
6745	8806	1	_	_	NNP
6745	8806	2	Bombe	Bombe	NNP
6745	8806	3	Glacee	Glacee	NNP
6745	8806	4	_	_	NNP
6745	8806	5	,	,	,
6745	8806	6	Boned	Boned	NNP
6745	8806	7	turkey	turkey	NN
6745	8806	8	,	,	,
6745	8806	9	Border	Border	NNP
6745	8806	10	,	,	,
6745	8806	11	Jelly	Jelly	NNP
6745	8806	12	Potato	Potato	NNP
6745	8806	13	Rice	Rice	NNP
6745	8806	14	Bouillon	Bouillon	NNP
6745	8806	15	,	,	,
6745	8806	16	Bouquet	Bouquet	NNP
6745	8806	17	Salad	Salad	NNP
6745	8806	18	,	,	,
6745	8806	19	Braising	Braising	NNP
6745	8806	20	,	,	,
6745	8806	21	BREAD	BREAD	NNP
6745	8806	22	,	,	,
6745	8806	23	Brown	Brown	NNP
6745	8806	24	fried	fry	VBD
6745	8806	25	for	for	IN
6745	8806	26	soups	soup	NNS
6745	8806	27	,	,	,
6745	8806	28	Graham	Graham	NNP
6745	8806	29	made	make	VBD
6745	8806	30	with	with	IN
6745	8806	31	dried	dry	VBN
6745	8806	32	yeast	yeast	NN
6745	8806	33	,	,	,
6745	8806	34	sauce	sauce	NN
6745	8806	35	,	,	,
6745	8806	36	Sticks	Sticks	NNPS
6745	8806	37	,	,	,
6745	8806	38	Togus	Togus	NNP
6745	8806	39	Yeast	Yeast	NNP
6745	8806	40	BREAKFAST	BREAKFAST	NNP
6745	8806	41	AND	and	CC
6745	8806	42	TEA	TEA	NNP
6745	8806	43	.	.	.
6745	8807	1	Breaded	breaded	JJ
6745	8807	2	sausages	sausage	NNS
6745	8807	3	.	.	.
6745	8808	1	Cakes	Cakes	NNP
6745	8808	2	,	,	,
6745	8808	3	Corn	Corn	NNP
6745	8808	4	Flannel	Flannel	NNP
6745	8808	5	Gems	Gems	NNP
6745	8808	6	,	,	,
6745	8808	7	Griddle	Griddle	NNP
6745	8808	8	cakes	cake	NNS
6745	8808	9	,	,	,
6745	8808	10	Graham	Graham	NNP
6745	8808	11	Hominy	Hominy	NNP
6745	8808	12	Indian	Indian	NNP
6745	8808	13	Squash	Squash	NNP
6745	8808	14	Hominy	Hominy	NNP
6745	8808	15	drop	drop	NN
6745	8808	16	cakes	cake	NNS
6745	8808	17	.	.	.
6745	8809	1	Sally	Sally	NNP
6745	8809	2	Lunn	Lunn	NNP
6745	8809	3	,	,	,
6745	8809	4	Snow	Snow	NNP
6745	8809	5	pan	pan	NN
6745	8809	6	-	-	HYPH
6745	8809	7	cakes	cakes	NNP
6745	8809	8	.	.	.
6745	8810	1	Waffles	waffle	NNS
6745	8810	2	,	,	,
6745	8810	3	Indian	Indian	NNP
6745	8810	4	Raised	Raised	NNP
6745	8810	5	Rice	Rice	NNP
6745	8810	6	Canapees	Canapees	NNPS
6745	8810	7	,	,	,
6745	8810	8	Chicken	Chicken	NNP
6745	8810	9	cutlets	cutlet	NNS
6745	8810	10	,	,	,
6745	8810	11	in	in	IN
6745	8810	12	jelly	jelly	NNP
6745	8810	13	,	,	,
6745	8810	14	livers	liver	NNS
6745	8810	15	and	and	CC
6745	8810	16	bacon	bacon	NN
6745	8810	17	,	,	,
6745	8810	18	livers	liver	NNS
6745	8810	19	in	in	IN
6745	8810	20	_	_	NNP
6745	8810	21	papillotes	papillote	VBZ
6745	8810	22	_	_	NNP
6745	8810	23	,	,	,
6745	8810	24	livers	liver	NNS
6745	8810	25	,	,	,
6745	8810	26	_	_	NNP
6745	8810	27	sauté	sauté	NN
6745	8810	28	_	_	NNP
6745	8810	29	,	,	,
6745	8810	30	Corn	Corn	NNP
6745	8810	31	pie	pie	NN
6745	8810	32	,	,	,
6745	8810	33	EGGS	EGGS	NNP
6745	8810	34	,	,	,
6745	8810	35	_	_	NNP
6745	8810	36	bruillé	bruillé	NN
6745	8810	37	_	_	NNP
6745	8810	38	Creamed	Creamed	NNP
6745	8810	39	Dropped	Dropped	NNP
6745	8810	40	Hard	Hard	NNP
6745	8810	41	-	-	HYPH
6745	8810	42	boiled	boil	VBN
6745	8810	43	Omelets	Omelets	NNPS
6745	8810	44	,	,	,
6745	8810	45	Poached	Poached	NNP
6745	8810	46	Scotch	Scotch	NNP
6745	8810	47	Scrambled	scramble	VBD
6745	8810	48	Soft	Soft	NNP
6745	8810	49	-	-	HYPH
6745	8810	50	boiled	boil	VBN
6745	8810	51	Spanish	Spanish	NNP
6745	8810	52	Stuffed	Stuffed	NNP
6745	8810	53	_	_	NNP
6745	8810	54	sur	sur	NNP
6745	8810	55	le	le	NNP
6745	8810	56	plat	plat	NNP
6745	8810	57	_	_	NNP
6745	8810	58	,	,	,
6745	8810	59	Ham	Ham	NNP
6745	8810	60	and	and	CC
6745	8810	61	eggs	egg	NNS
6745	8810	62	on	on	IN
6745	8810	63	toast	toast	NN
6745	8810	64	,	,	,
6745	8810	65	Ham	Ham	NNP
6745	8810	66	croquettes	croquette	VBZ
6745	8810	67	,	,	,
6745	8810	68	Hominy	Hominy	NNP
6745	8810	69	,	,	,
6745	8810	70	Kidneys	Kidneys	NNP
6745	8810	71	,	,	,
6745	8810	72	_	_	NNP
6745	8810	73	à	à	NNP
6745	8810	74	la	la	NNP
6745	8810	75	maitre	maitre	NNP
6745	8810	76	d'hôtel	d'hôtel	NNP
6745	8810	77	_	_	NNP
6745	8810	78	,	,	,
6745	8810	79	Broiled	Broiled	NNP
6745	8810	80	_	_	NNP
6745	8810	81	sauté	sauté	NN
6745	8810	82	_	_	NNP
6745	8810	83	,	,	,
6745	8810	84	Stewed	Stewed	NNP
6745	8810	85	Liver	Liver	NNP
6745	8810	86	and	and	CC
6745	8810	87	bacon	bacon	NN
6745	8810	88	,	,	,
6745	8810	89	Broiled	broil	VBN
6745	8810	90	Curry	Curry	NNP
6745	8810	91	of	of	IN
6745	8810	92	fried	fry	VBN
6745	8810	93	in	in	IN
6745	8810	94	crumbs	crumb	NNS
6745	8810	95	,	,	,
6745	8810	96	_	_	NNP
6745	8810	97	sauté	sauté	NN
6745	8810	98	_	_	NNP
6745	8810	99	,	,	,
6745	8810	100	_	_	NNP
6745	8810	101	sauté	sauté	NN
6745	8810	102	_	_	NNP
6745	8810	103	,	,	,
6745	8810	104	with	with	IN
6745	8810	105	piquant	piquant	JJ
6745	8810	106	sauce	sauce	NN
6745	8810	107	,	,	,
6745	8810	108	Lyonnaise	Lyonnaise	NNP
6745	8810	109	tripe	tripe	NN
6745	8810	110	,	,	,
6745	8810	111	Meat	Meat	NNP
6745	8810	112	and	and	CC
6745	8810	113	potato	potato	NN
6745	8810	114	sandwiches	sandwich	NNS
6745	8810	115	,	,	,
6745	8810	116	fritters	fritter	NNS
6745	8810	117	,	,	,
6745	8810	118	hash	hash	NN
6745	8810	119	,	,	,
6745	8810	120	Minced	minced	JJ
6745	8810	121	veal	veal	NN
6745	8810	122	and	and	CC
6745	8810	123	eggs	egg	NNS
6745	8810	124	,	,	,
6745	8810	125	Muffins	Muffins	NNP
6745	8810	126	,	,	,
6745	8810	127	Corn	Corn	NNP
6745	8810	128	,	,	,
6745	8810	129	English	English	NNP
6745	8810	130	,	,	,
6745	8810	131	Fried	Fried	NNP
6745	8810	132	Indian	Indian	NNP
6745	8810	133	,	,	,
6745	8810	134	Graham	Graham	NNP
6745	8810	135	,	,	,
6745	8810	136	Hominy	Hominy	NNP
6745	8810	137	,	,	,
6745	8810	138	Raised	Raised	NNP
6745	8810	139	,	,	,
6745	8810	140	Rice	Rice	NNP
6745	8810	141	,	,	,
6745	8810	142	Rye	Rye	NNP
6745	8810	143	,	,	,
6745	8810	144	Mutton	Mutton	NNP
6745	8810	145	,	,	,
6745	8810	146	_	_	NNP
6745	8810	147	rechauffé	rechauffé	NNP
6745	8810	148	_	_	NNP
6745	8810	149	,	,	,
6745	8810	150	Oat	Oat	NNP
6745	8810	151	meal	meal	NN
6745	8810	152	,	,	,
6745	8810	153	Strawberry	Strawberry	NNP
6745	8810	154	short	short	JJ
6745	8810	155	-	-	HYPH
6745	8810	156	cake	cake	NN
6745	8810	157	,	,	,
6745	8810	158	Vegetable	vegetable	JJ
6745	8810	159	hash	hash	NN
6745	8810	160	,	,	,
6745	8810	161	Welch	Welch	NNP
6745	8810	162	rare	rare	JJ
6745	8810	163	-	-	HYPH
6745	8810	164	bit	bit	NN
6745	8810	165	,	,	,
6745	8810	166	Brier	Brier	NNP
6745	8810	167	Hill	Hill	NNP
6745	8810	168	dessert	dessert	NN
6745	8810	169	,	,	,
6745	8810	170	Broiling	broil	VBG
6745	8810	171	meats	meat	NNS
6745	8810	172	Broth	Broth	NNP
6745	8810	173	,	,	,
6745	8810	174	Scotch	Scotch	NNP
6745	8810	175	,	,	,
6745	8810	176	Brown	Brown	NNP
6745	8810	177	bread	bread	NN
6745	8810	178	,	,	,
6745	8810	179	Brown	brown	JJ
6745	8810	180	broad	broad	JJ
6745	8810	181	ice	ice	NN
6745	8810	182	cream	cream	NN
6745	8810	183	,	,	,
6745	8810	184	Butter	butter	NN
6745	8810	185	sauce	sauce	NN
6745	8810	186	,	,	,
6745	8810	187	Cabbage	Cabbage	NNP
6745	8810	188	,	,	,
6745	8810	189	Minced	Minced	NNP
6745	8810	190	,	,	,
6745	8810	191	salad	salad	NN
6745	8810	192	,	,	,
6745	8810	193	Cabinet	Cabinet	NNP
6745	8810	194	pudding	pudding	NN
6745	8810	195	,	,	,
6745	8810	196	_	_	NNP
6745	8810	197	Café	Café	NNP
6745	8810	198	au	au	NNP
6745	8810	199	lait	lait	NNP
6745	8810	200	_	_	NNP
6745	8810	201	,	,	,
6745	8810	202	CAKE	CAKE	NNP
6745	8810	203	,	,	,
6745	8810	204	Ames	Ames	NNP
6745	8810	205	,	,	,
6745	8810	206	Angel	Angel	NNP
6745	8810	207	,	,	,
6745	8810	208	Black	Black	NNP
6745	8810	209	,	,	,
6745	8810	210	Caramel	Caramel	NNP
6745	8810	211	frosting	frost	VBG
6745	8810	212	for	for	IN
6745	8810	213	,	,	,
6745	8810	214	Chocolate	Chocolate	NNP
6745	8810	215	,	,	,
6745	8810	216	_	_	NNP
6745	8810	217	eclairs	eclair	NNS
6745	8810	218	,	,	,
6745	8810	219	_	_	NNP
6745	8810	220	icing	ice	VBG
6745	8810	221	,	,	,
6745	8810	222	Composition	composition	NN
6745	8810	223	,	,	,
6745	8810	224	Cookies	Cookies	NNPS
6745	8810	225	,	,	,
6745	8810	226	Corn	Corn	NNP
6745	8810	227	,	,	,
6745	8810	228	Raised	raise	VBD
6745	8810	229	Thin	Thin	NNP
6745	8810	230	Demon	Demon	NNP
6745	8810	231	Dominoes	Dominoes	NNP
6745	8810	232	_	_	NNP
6745	8810	233	Éclairs	Éclairs	NNP
6745	8810	234	,	,	,
6745	8810	235	_	_	NNP
6745	8810	236	Federal	Federal	NNP
6745	8810	237	,	,	,
6745	8810	238	Frosting	frost	VBG
6745	8810	239	for	for	IN
6745	8810	240	Gingerbread	Gingerbread	NNP
6745	8810	241	,	,	,
6745	8810	242	Canada	Canada	NNP
6745	8810	243	Fairy	Fairy	NNP
6745	8810	244	Hard	Hard	NNP
6745	8810	245	Soft	Soft	NNP
6745	8810	246	Gold	Gold	NNP
6745	8810	247	Golden	Golden	NNP
6745	8810	248	frosting	frosting	NN
6745	8810	249	for	for	IN
6745	8810	250	Hermits	Hermits	NNPS
6745	8810	251	,	,	,
6745	8810	252	Jelly	Jelly	NNP
6745	8810	253	roll	roll	NN
6745	8810	254	,	,	,
6745	8810	255	Jumbles	Jumbles	NNP
6745	8810	256	,	,	,
6745	8810	257	Lady	Lady	NNP
6745	8810	258	-	-	HYPH
6745	8810	259	fingers	finger	NNS
6745	8810	260	,	,	,
6745	8810	261	Lady	Lady	NNP
6745	8810	262	's	's	POS
6745	8810	263	,	,	,
6745	8810	264	Loaf	Loaf	NNP
6745	8810	265	,	,	,
6745	8810	266	Marking	mark	VBG
6745	8810	267	in	in	IN
6745	8810	268	gold	gold	NN
6745	8810	269	,	,	,
6745	8810	270	Molasses	Molasses	NNP
6745	8810	271	pound	pound	NN
6745	8810	272	,	,	,
6745	8810	273	Nut	Nut	NNP
6745	8810	274	,	,	,
6745	8810	275	Orange	Orange	NNP
6745	8810	276	,	,	,
6745	8810	277	Plum	Plum	NNP
6745	8810	278	,	,	,
6745	8810	279	kneaded	knead	VBD
6745	8810	280	,	,	,
6745	8810	281	Queen	Queen	NNP
6745	8810	282	's	's	POS
6745	8810	283	,	,	,
6745	8810	284	Railroad	Railroad	NNP
6745	8810	285	,	,	,
6745	8810	286	Regatta	Regatta	NNP
6745	8810	287	,	,	,
6745	8810	288	Ribbon	Ribbon	NNP
6745	8810	289	,	,	,
6745	8810	290	Rice	Rice	NNP
6745	8810	291	,	,	,
6745	8810	292	Seed	seed	NN
6745	8810	293	cakes	cake	NNS
6745	8810	294	,	,	,
6745	8810	295	Shrewsbury	Shrewsbury	NNP
6745	8810	296	cakes	cake	NNS
6745	8810	297	,	,	,
6745	8810	298	Silver	Silver	NNP
6745	8810	299	,	,	,
6745	8810	300	Snow	Snow	NNP
6745	8810	301	-	-	HYPH
6745	8810	302	flake	flake	NNP
6745	8810	303	,	,	,
6745	8810	304	Sponge	Sponge	NNP
6745	8810	305	,	,	,
6745	8810	306	drops	drop	NNS
6745	8810	307	,	,	,
6745	8810	308	for	for	IN
6745	8810	309	charlotte	charlotte	NNP
6745	8810	310	russe	russe	NNP
6745	8810	311	,	,	,
6745	8810	312	rusks	rusk	NNS
6745	8810	313	,	,	,
6745	8810	314	Sunshine	Sunshine	NNP
6745	8810	315	,	,	,
6745	8810	316	Taylor	Taylor	NNP
6745	8810	317	,	,	,
6745	8810	318	Vanilla	Vanilla	NNP
6745	8810	319	_	_	NNP
6745	8810	320	eclairs	eclair	VBZ
6745	8810	321	_	_	NNP
6745	8810	322	,	,	,
6745	8810	323	Viennois	Viennois	NNP
6745	8810	324	,	,	,
6745	8810	325	Wedding	wedding	NN
6745	8810	326	,	,	,
6745	8810	327	White	white	JJ
6745	8810	328	fruit	fruit	NN
6745	8810	329	,	,	,
6745	8810	330	Calf	Calf	NNP
6745	8810	331	's	's	POS
6745	8810	332	foot	foot	NN
6745	8810	333	jelly	jelly	NN
6745	8810	334	,	,	,
6745	8810	335	Canapees	Canapees	NNP
6745	8810	336	,	,	,
6745	8810	337	Caper	Caper	NNP
6745	8810	338	sauce	sauce	NN
6745	8810	339	,	,	,
6745	8810	340	Caramel	Caramel	NNP
6745	8810	341	,	,	,
6745	8810	342	frosting	frosting	NN
6745	8810	343	,	,	,
6745	8810	344	ice	ice	NN
6745	8810	345	cream	cream	NN
6745	8810	346	,	,	,
6745	8810	347	CARE	care	NN
6745	8810	348	OF	of	IN
6745	8810	349	FOOD	FOOD	NNP
6745	8810	350	,	,	,
6745	8810	351	Cauliflower	Cauliflower	NNP
6745	8810	352	,	,	,
6745	8810	353	Escaloped	Escaloped	NNP
6745	8810	354	Pickled	Pickled	NNP
6745	8810	355	salad	salad	NN
6745	8810	356	,	,	,
6745	8810	357	with	with	IN
6745	8810	358	cream	cream	NN
6745	8810	359	sauce	sauce	NN
6745	8810	360	,	,	,
6745	8810	361	Celery	Celery	NNP
6745	8810	362	,	,	,
6745	8810	363	salad	salad	NN
6745	8810	364	,	,	,
6745	8810	365	sauce	sauce	NN
6745	8810	366	,	,	,
6745	8810	367	soap	soap	NN
6745	8810	368	,	,	,
6745	8810	369	stewed	stew	VBN
6745	8810	370	in	in	IN
6745	8810	371	stock	stock	NN
6745	8810	372	,	,	,
6745	8810	373	with	with	IN
6745	8810	374	cream	cream	NN
6745	8810	375	sauce	sauce	NN
6745	8810	376	,	,	,
6745	8810	377	Champagne	champagne	NN
6745	8810	378	sauce	sauce	NN
6745	8810	379	,	,	,
6745	8810	380	Charlotte	Charlotte	NNP
6745	8810	381	russe	russe	NNP
6745	8810	382	,	,	,
6745	8810	383	_	_	NNP
6745	8810	384	Chartreuse	Chartreuse	NNP
6745	8810	385	_	_	NNP
6745	8810	386	of	of	IN
6745	8810	387	chicken	chicken	NN
6745	8810	388	,	,	,
6745	8810	389	of	of	IN
6745	8810	390	chicken	chicken	NN
6745	8810	391	and	and	CC
6745	8810	392	macaroni	macaroni	NNP
6745	8810	393	,	,	,
6745	8810	394	of	of	IN
6745	8810	395	oysters	oyster	NNS
6745	8810	396	,	,	,
6745	8810	397	of	of	IN
6745	8810	398	vegetables	vegetable	NNS
6745	8810	399	and	and	CC
6745	8810	400	game	game	NN
6745	8810	401	,	,	,
6745	8810	402	Cheese	Cheese	NNP
6745	8810	403	_	_	NNP
6745	8810	404	soufflé	soufflé	NNP
6745	8810	405	,	,	,
6745	8810	406	_	_	NNP
6745	8810	407	soup	soup	NN
6745	8810	408	,	,	,
6745	8810	409	Cherries	Cherries	NNPS
6745	8810	410	,	,	,
6745	8810	411	Preserved	Preserved	NNP
6745	8810	412	Chestnut	Chestnut	NNP
6745	8810	413	sauce	sauce	NN
6745	8810	414	,	,	,
6745	8810	415	Chickens	Chickens	NNP
6745	8810	416	,	,	,
6745	8810	417	_	_	NNP
6745	8810	418	à	à	NNP
6745	8810	419	la	la	NNP
6745	8810	420	matelote	matelote	NNP
6745	8810	421	,	,	,
6745	8810	422	_	_	NNP
6745	8810	423	_	_	NNP
6745	8810	424	à	à	NNP
6745	8810	425	la	la	NNP
6745	8810	426	reine	reine	NNP
6745	8810	427	,	,	,
6745	8810	428	_	_	NNP
6745	8810	429	_	_	NNP
6745	8810	430	à	à	NNP
6745	8810	431	la	la	NNP
6745	8810	432	Tartare	Tartare	NNP
6745	8810	433	,	,	,
6745	8810	434	_	_	NNP
6745	8810	435	Blanquette	Blanquette	NNP
6745	8810	436	of	of	IN
6745	8810	437	Broiled	Broiled	NNP
6745	8810	438	_	_	NNP
6745	8810	439	Chartreuse	Chartreuse	NNP
6745	8810	440	_	_	NNP
6745	8810	441	of	of	IN
6745	8810	442	_	_	NNP
6745	8810	443	chaud	chaud	NNP
6745	8810	444	-	-	HYPH
6745	8810	445	froid	froid	NNP
6745	8810	446	,	,	,
6745	8810	447	_	_	NNP
6745	8810	448	croquettes	croquette	VBZ
6745	8810	449	,	,	,
6745	8810	450	curry	curry	VB
6745	8810	451	,	,	,
6745	8810	452	cutlets	cutlet	NNS
6745	8810	453	,	,	,
6745	8810	454	fillets	fillet	NNS
6745	8810	455	,	,	,
6745	8810	456	force	force	NN
6745	8810	457	-	-	HYPH
6745	8810	458	meat	meat	NN
6745	8810	459	,	,	,
6745	8810	460	Fried	fried	JJ
6745	8810	461	fritters	fritter	NNS
6745	8810	462	,	,	,
6745	8810	463	in	in	IN
6745	8810	464	jelly	jelly	NNP
6745	8810	465	,	,	,
6745	8810	466	livers	liver	NNS
6745	8810	467	and	and	CC
6745	8810	468	bacon	bacon	NN
6745	8810	469	,	,	,
6745	8810	470	in	in	IN
6745	8810	471	_	_	NNP
6745	8810	472	papillotes	papillotes	NNP
6745	8810	473	_	_	NNP
6745	8810	474	,	,	,
6745	8810	475	_	_	NNP
6745	8810	476	sauté	sauté	NN
6745	8810	477	_	_	NNP
6745	8810	478	,	,	,
6745	8810	479	patties	patty	NNS
6745	8810	480	,	,	,
6745	8810	481	pie	pie	NN
6745	8810	482	,	,	,
6745	8810	483	pillau	pillau	NN
6745	8810	484	,	,	,
6745	8810	485	Potted	Potted	NNP
6745	8810	486	_	_	NNP
6745	8810	487	quenelles	quenelles	NNP
6745	8810	488	_	_	NNP
6745	8810	489	,	,	,
6745	8810	490	Roasted	roasted	JJ
6745	8810	491	salad	salad	NN
6745	8810	492	,	,	,
6745	8810	493	_	_	NNP
6745	8810	494	soufflé	soufflé	NNP
6745	8810	495	_	_	NNP
6745	8810	496	,	,	,
6745	8810	497	stew	stew	NN
6745	8810	498	with	with	IN
6745	8810	499	dumplings	dumpling	NNS
6745	8810	500	,	,	,
6745	8810	501	_	_	NNP
6745	8810	502	Vol	Vol	NNP
6745	8810	503	-	-	HYPH
6745	8810	504	au	au	NNP
6745	8810	505	-	-	HYPH
6745	8810	506	vent	vent	NN
6745	8810	507	of	of	IN
6745	8810	508	_	_	NNP
6745	8810	509	Chicory	Chicory	NNP
6745	8810	510	,	,	,
6745	8810	511	Chocolate	Chocolate	NNP
6745	8810	512	,	,	,
6745	8810	513	Bavarian	bavarian	JJ
6745	8810	514	cream	cream	NN
6745	8810	515	,	,	,
6745	8810	516	"	"	``
6745	8810	517	blanc	blanc	NN
6745	8810	518	"	"	''
6745	8810	519	mange	mange	NN
6745	8810	520	,	,	,
6745	8810	521	cake	cake	NN
6745	8810	522	,	,	,
6745	8810	523	_	_	NNP
6745	8810	524	éclairs	éclairs	NNP
6745	8810	525	_	_	NNP
6745	8810	526	,	,	,
6745	8810	527	ice	ice	NN
6745	8810	528	cream	cream	NN
6745	8810	529	,	,	,
6745	8810	530	icing	ice	VBG
6745	8810	531	,	,	,
6745	8810	532	pie	pie	NN
6745	8810	533	,	,	,
6745	8810	534	pudding	pudding	NN
6745	8810	535	,	,	,
6745	8810	536	_	_	NNP
6745	8810	537	soufflé	soufflé	NNP
6745	8810	538	_	_	NNP
6745	8810	539	,	,	,
6745	8810	540	To	to	TO
6745	8810	541	scrape	scrape	VB
6745	8810	542	whips	whip	NNS
6745	8810	543	,	,	,
6745	8810	544	Chops	Chops	NNPS
6745	8810	545	,	,	,
6745	8810	546	Broiled	broil	VBN
6745	8810	547	mutton	mutton	NN
6745	8810	548	Chowder	Chowder	NNP
6745	8810	549	,	,	,
6745	8810	550	Corn	Corn	NNP
6745	8810	551	Fish	fish	NN
6745	8810	552	Cider	cider	NN
6745	8810	553	apple	apple	NN
6745	8810	554	jelly	jelly	RB
6745	8810	555	,	,	,
6745	8810	556	Cider	cider	NN
6745	8810	557	jelly	jelly	RB
6745	8810	558	,	,	,
6745	8810	559	Clam	Clam	NNP
6745	8810	560	fritters	fritter	NNS
6745	8810	561	,	,	,
6745	8810	562	Clams	Clams	NNP
6745	8810	563	,	,	,
6745	8810	564	Cocoa	Cocoa	NNP
6745	8810	565	,	,	,
6745	8810	566	To	to	TO
6745	8810	567	make	make	VB
6745	8810	568	Cocoanut	Cocoanut	NNP
6745	8810	569	ice	ice	NN
6745	8810	570	cream	cream	NN
6745	8810	571	,	,	,
6745	8810	572	Cod	Cod	NNP
6745	8810	573	,	,	,
6745	8810	574	in	in	IN
6745	8810	575	purée	purée	NNP
6745	8810	576	of	of	IN
6745	8810	577	potatoes	potato	NNS
6745	8810	578	,	,	,
6745	8810	579	_	_	NNP
6745	8810	580	Matelote	Matelote	NNP
6745	8810	581	_	_	NNP
6745	8810	582	of	of	IN
6745	8810	583	To	to	TO
6745	8810	584	cook	cook	VB
6745	8810	585	salt	salt	NN
6745	8810	586	with	with	IN
6745	8810	587	lobster	lobster	NN
6745	8810	588	sauce	sauce	NN
6745	8810	589	,	,	,
6745	8810	590	Boiled	Boiled	NNP
6745	8810	591	Coffee	Coffee	NNP
6745	8810	592	,	,	,
6745	8810	593	Boiled	Boiled	NNP
6745	8810	594	_	_	NNP
6745	8810	595	Café	Café	NNP
6745	8810	596	au	au	NNP
6745	8810	597	lait	lait	NNP
6745	8810	598	_	_	NNP
6745	8810	599	,	,	,
6745	8810	600	Filtered	Filtered	NNP
6745	8810	601	Steamed	Steamed	NNP
6745	8810	602	Vienna	Vienna	NNP
6745	8810	603	Coffee	Coffee	NNP
6745	8810	604	Bavarian	bavarian	JJ
6745	8810	605	cream	cream	NN
6745	8810	606	,	,	,
6745	8810	607	ice	ice	NN
6745	8810	608	cream	cream	NN
6745	8810	609	,	,	,
6745	8810	610	jelly	jelly	NNP
6745	8810	611	,	,	,
6745	8810	612	Composition	composition	NN
6745	8810	613	cake	cake	NN
6745	8810	614	,	,	,
6745	8810	615	Consommé	Consommé	NNP
6745	8810	616	,	,	,
6745	8810	617	_	_	NNP
6745	8810	618	Consommé	Consommé	NNP
6745	8810	619	à	à	NNP
6745	8810	620	la	la	NNP
6745	8810	621	royal	royal	NNP
6745	8810	622	_	_	NNP
6745	8810	623	,	,	,
6745	8810	624	Cookies	Cookies	NNPS
6745	8810	625	,	,	,
6745	8810	626	Corn	Corn	NNP
6745	8810	627	,	,	,
6745	8810	628	cake	cake	NN
6745	8810	629	,	,	,
6745	8810	630	chowder	chowder	NN
6745	8810	631	,	,	,
6745	8810	632	oysters	oyster	NNS
6745	8810	633	,	,	,
6745	8810	634	pie	pie	NN
6745	8810	635	,	,	,
6745	8810	636	pudding	pudding	NN
6745	8810	637	,	,	,
6745	8810	638	soup	soup	NN
6745	8810	639	,	,	,
6745	8810	640	Court	Court	NNP
6745	8810	641	-	-	HYPH
6745	8810	642	bouillon	bouillon	NNP
6745	8810	643	,	,	,
6745	8810	644	Crab	crab	NN
6745	8810	645	-	-	HYPH
6745	8810	646	apple	apple	NN
6745	8810	647	jelly	jelly	NN
6745	8810	648	,	,	,
6745	8810	649	Crab	Crab	NNP
6745	8810	650	-	-	HYPH
6745	8810	651	apples	apple	NNS
6745	8810	652	,	,	,
6745	8810	653	Preserved	Preserved	NNP
6745	8810	654	Crabs	Crabs	NNP
6745	8810	655	,	,	,
6745	8810	656	Cream	Cream	NNP
6745	8810	657	_	_	NNP
6745	8810	658	à	à	NNP
6745	8810	659	la	la	NNP
6745	8810	660	Versailles	Versailles	NNP
6745	8810	661	_	_	NNP
6745	8810	662	,	,	,
6745	8810	663	fritters	fritter	NNS
6745	8810	664	,	,	,
6745	8810	665	méringue	méringue	NN
6745	8810	666	,	,	,
6745	8810	667	of	of	IN
6745	8810	668	barley	barley	NN
6745	8810	669	soup	soup	NN
6745	8810	670	,	,	,
6745	8810	671	of	of	IN
6745	8810	672	celery	celery	NN
6745	8810	673	soup	soup	NN
6745	8810	674	,	,	,
6745	8810	675	of	of	IN
6745	8810	676	rice	rice	NN
6745	8810	677	soup	soup	NNP
6745	8810	678	,	,	,
6745	8810	679	of	of	IN
6745	8810	680	tartar	tartar	NN
6745	8810	681	,	,	,
6745	8810	682	salad	salad	NN
6745	8810	683	dressing	dressing	NN
6745	8810	684	,	,	,
6745	8810	685	sauces	sauce	NNS
6745	8810	686	,	,	,
6745	8810	687	To	to	TO
6745	8810	688	whip	whip	VB
6745	8810	689	Croquettes	Croquettes	NNP
6745	8810	690	,	,	,
6745	8810	691	Chicken	Chicken	NNP
6745	8810	692	Lobster	Lobster	NNP
6745	8810	693	Oyster	Oyster	NNP
6745	8810	694	Potato	Potato	NNP
6745	8810	695	Rice	Rice	NNP
6745	8810	696	Rice	Rice	NNP
6745	8810	697	and	and	CC
6745	8810	698	meat	meat	NN
6745	8810	699	Royal	Royal	NNP
6745	8810	700	Salmon	Salmon	NNP
6745	8810	701	Shad	Shad	NNP
6745	8810	702	roe	roe	NN
6745	8810	703	_	_	NNP
6745	8810	704	Crôustade	Crôustade	NNP
6745	8810	705	_	_	NNP
6745	8810	706	,	,	,
6745	8810	707	Oyster	Oyster	NNP
6745	8810	708	To	to	TO
6745	8810	709	make	make	VB
6745	8810	710	a	a	DT
6745	8810	711	Crumbs	Crumbs	NNPS
6745	8810	712	,	,	,
6745	8810	713	To	to	TO
6745	8810	714	fry	fry	VB
6745	8810	715	(	(	-LRB-
6745	8810	716	under	under	IN
6745	8810	717	Bread	Bread	NNP
6745	8810	718	Sauce	Sauce	NNP
6745	8810	719	)	)	-RRB-
6745	8810	720	Crust	crust	NN
6745	8810	721	patties	patty	NNS
6745	8810	722	,	,	,
6745	8810	723	Cucumber	cucumber	NN
6745	8810	724	salad	salad	NN
6745	8810	725	,	,	,
6745	8810	726	Cucumbers	Cucumbers	NNPS
6745	8810	727	,	,	,
6745	8810	728	Pickled	Pickled	NNP
6745	8810	729	Currant	Currant	NNP
6745	8810	730	jelly	jelly	NN
6745	8810	731	,	,	,
6745	8810	732	jelly	jelly	NNP
6745	8810	733	sauce	sauce	NN
6745	8810	734	,	,	,
6745	8810	735	sherbet	sherbet	NN
6745	8810	736	,	,	,
6745	8810	737	Currants	Currants	NNPS
6745	8810	738	,	,	,
6745	8810	739	English	English	NNP
6745	8810	740	Preserved	Preserved	NNP
6745	8810	741	Spiced	Spiced	NNP
6745	8810	742	Curry	Curry	NNP
6745	8810	743	,	,	,
6745	8810	744	of	of	IN
6745	8810	745	chicken	chicken	NN
6745	8810	746	,	,	,
6745	8810	747	of	of	IN
6745	8810	748	lobster	lobster	NN
6745	8810	749	,	,	,
6745	8810	750	of	of	IN
6745	8810	751	veal	veal	NN
6745	8810	752	,	,	,
6745	8810	753	Cusk	Cusk	NNP
6745	8810	754	,	,	,
6745	8810	755	_	_	NNP
6745	8810	756	à	à	NNP
6745	8810	757	la	la	NNP
6745	8810	758	crème	crème	NNP
6745	8810	759	_	_	NNP
6745	8810	760	,	,	,
6745	8810	761	Custard	Custard	NNP
6745	8810	762	_	_	NNP
6745	8810	763	soufflé	soufflé	NNP
6745	8810	764	_	_	NNP
6745	8810	765	,	,	,
6745	8810	766	Custards	Custards	NNP
6745	8810	767	,	,	,
6745	8810	768	Soft	soft	JJ
6745	8810	769	,	,	,
6745	8810	770	Soft	soft	JJ
6745	8810	771	caramel	caramel	NN
6745	8810	772	,	,	,
6745	8810	773	Cutlets	Cutlets	NNPS
6745	8810	774	,	,	,
6745	8810	775	_	_	NNP
6745	8810	776	à	à	NNP
6745	8810	777	la	la	NNP
6745	8810	778	duchesse	duchesse	NNP
6745	8810	779	_	_	NNP
6745	8810	780	,	,	,
6745	8810	781	Game	Game	NNP
6745	8810	782	,	,	,
6745	8810	783	_	_	NNP
6745	8810	784	à	à	NNP
6745	8810	785	la	la	NNP
6745	8810	786	royale	royale	NNP
6745	8810	787	_	_	NNP
6745	8810	788	,	,	,
6745	8810	789	Lobster	Lobster	NNP
6745	8810	790	,	,	,
6745	8810	791	Mutton	Mutton	NNP
6745	8810	792	,	,	,
6745	8810	793	served	serve	VBD
6745	8810	794	_	_	NNP
6745	8810	795	in	in	IN
6745	8810	796	papillotes	papillotes	NNP
6745	8810	797	_	_	NNP
6745	8810	798	,	,	,
6745	8810	799	Veal	Veal	NNP
6745	8810	800	,	,	,
6745	8810	801	Damsons	Damsons	NNPS
6745	8810	802	,	,	,
6745	8810	803	Preserved	Preserved	NNP
6745	8810	804	,	,	,
6745	8810	805	Dandelions	Dandelions	NNPS
6745	8810	806	,	,	,
6745	8810	807	Danish	danish	JJ
6745	8810	808	pudding	pudding	NN
6745	8810	809	,	,	,
6745	8810	810	Date	Date	NNP
6745	8810	811	pudding	pudding	NN
6745	8810	812	,	,	,
6745	8810	813	Demon	Demon	NNP
6745	8810	814	cake	cake	NN
6745	8810	815	,	,	,
6745	8810	816	DESSERT	DESSERT	NNP
6745	8810	817	.	.	.
6745	8811	1	Apple	Apple	NNP
6745	8811	2	charlotte	charlotte	NN
6745	8811	3	,	,	,
6745	8811	4	Bavarian	bavarian	JJ
6745	8811	5	creams	cream	NNS
6745	8811	6	,	,	,
6745	8811	7	_	_	NNP
6745	8811	8	Biscuit	Biscuit	NNP
6745	8811	9	Glacé	Glacé	NNP
6745	8811	10	_	_	NNP
6745	8811	11	,	,	,
6745	8811	12	Blanc	Blanc	NNP
6745	8811	13	-	-	HYPH
6745	8811	14	mange	mange	NNP
6745	8811	15	,	,	,
6745	8811	16	_	_	NNP
6745	8811	17	Bombe	Bombe	NNP
6745	8811	18	Glacée	Glacée	NNP
6745	8811	19	_	_	NNP
6745	8811	20	,	,	,
6745	8811	21	Brier	Brier	NNP
6745	8811	22	Hill	Hill	NNP
6745	8811	23	Dessert	Dessert	NNP
6745	8811	24	,	,	,
6745	8811	25	Charlotte	Charlotte	NNP
6745	8811	26	russe	russe	NNP
6745	8811	27	,	,	,
6745	8811	28	Chocolate	Chocolate	NNP
6745	8811	29	whips	whip	VBZ
6745	8811	30	,	,	,
6745	8811	31	Cream	Cream	NNP
6745	8811	32	_	_	NNP
6745	8811	33	à	à	NNP
6745	8811	34	la	la	NNP
6745	8811	35	versailles	versailles	NNP
6745	8811	36	_	_	NNP
6745	8811	37	,	,	,
6745	8811	38	Cream	Cream	NNP
6745	8811	39	méringues	méringue	NNS
6745	8811	40	,	,	,
6745	8811	41	Fanchonettes	Fanchonettes	NNP
6745	8811	42	,	,	,
6745	8811	43	Frozen	frozen	JJ
6745	8811	44	apricots	apricot	NNS
6745	8811	45	,	,	,
6745	8811	46	peaches	peach	NNS
6745	8811	47	,	,	,
6745	8811	48	pudding	pudding	NN
6745	8811	49	,	,	,
6745	8811	50	raspberries	raspberry	NNS
6745	8811	51	,	,	,
6745	8811	52	strawberries	strawberry	NNS
6745	8811	53	,	,	,
6745	8811	54	_	_	NNP
6745	8811	55	Fruit	Fruit	NNP
6745	8811	56	Glacé	Glacé	NNP
6745	8811	57	_	_	NNP
6745	8811	58	,	,	,
6745	8811	59	_	_	NNP
6745	8811	60	Gâteau	Gâteau	NNP
6745	8811	61	St.	St.	NNP
6745	8811	62	Honoré	Honoré	NNP
6745	8811	63	_	_	NNP
6745	8811	64	,	,	,
6745	8811	65	_	_	NNP
6745	8811	66	Glacé	Glacé	NNP
6745	8811	67	Méringue	Méringue	NNP
6745	8811	68	_	_	NNP
6745	8811	69	,	,	,
6745	8811	70	Ice	Ice	NNP
6745	8811	71	Cream	Cream	NNP
6745	8811	72	,	,	,
6745	8811	73	Jellies	Jellies	NNPS
6745	8811	74	,	,	,
6745	8811	75	Kisses	Kisses	NNP
6745	8811	76	,	,	,
6745	8811	77	Kiss	Kiss	NNP
6745	8811	78	wafers	wafer	NNS
6745	8811	79	,	,	,
6745	8811	80	Nesselrode	Nesselrode	NNP
6745	8811	81	pudding	pudding	NN
6745	8811	82	,	,	,
6745	8811	83	Richmond	Richmond	NNP
6745	8811	84	maids	maid	NNS
6745	8811	85	of	of	IN
6745	8811	86	honor	honor	NN
6745	8811	87	,	,	,
6745	8811	88	Royal	Royal	NNP
6745	8811	89	cream	cream	NN
6745	8811	90	,	,	,
6745	8811	91	Sherbets	Sherbets	NNP
6745	8811	92	,	,	,
6745	8811	93	Soft	Soft	NNP
6745	8811	94	custards	custard	NNS
6745	8811	95	,	,	,
6745	8811	96	_	_	NNP
6745	8811	97	Soufflé	Soufflé	NNP
6745	8811	98	_	_	NNP
6745	8811	99	,	,	,
6745	8811	100	Chocolate	Chocolate	NNP
6745	8811	101	,	,	,
6745	8811	102	Omelet	Omelet	NNP
6745	8811	103	,	,	,
6745	8811	104	_	_	NNP
6745	8811	105	à	à	NNP
6745	8811	106	la	la	NNP
6745	8811	107	crème	crème	NNP
6745	8811	108	_	_	NNP
6745	8811	109	,	,	,
6745	8811	110	Omelet	Omelet	NNP
6745	8811	111	,	,	,
6745	8811	112	_	_	NNP
6745	8811	113	à	à	NNP
6745	8811	114	la	la	NNP
6745	8811	115	poête	poête	NNP
6745	8811	116	_	_	NNP
6745	8811	117	,	,	,
6745	8811	118	Orange	Orange	NNP
6745	8811	119	,	,	,
6745	8811	120	Surprise	Surprise	NNP
6745	8811	121	,	,	,
6745	8811	122	Sponges	Sponges	NNPS
6745	8811	123	,	,	,
6745	8811	124	Directions	direction	NNS
6745	8811	125	for	for	IN
6745	8811	126	freezing	freezing	NN
6745	8811	127	,	,	,
6745	8811	128	Dominos	Dominos	NNP
6745	8811	129	,	,	,
6745	8811	130	Down	Down	NNP
6745	8811	131	East	East	NNP
6745	8811	132	pudding	pudding	NN
6745	8811	133	,	,	,
6745	8811	134	Dressings	Dressings	NNP
6745	8811	135	for	for	IN
6745	8811	136	salads	salad	NNS
6745	8811	137	,	,	,
6745	8811	138	DRINKS	DRINKS	NNP
6745	8811	139	,	,	,
6745	8811	140	Chocolate	Chocolate	NNP
6745	8811	141	,	,	,
6745	8811	142	Cocoa	Cocoa	NNP
6745	8811	143	,	,	,
6745	8811	144	Coffee	Coffee	NNP
6745	8811	145	,	,	,
6745	8811	146	Lemonade	Lemonade	NNP
6745	8811	147	,	,	,
6745	8811	148	Shells	Shells	NNP
6745	8811	149	,	,	,
6745	8811	150	Tea	Tea	NNP
6745	8811	151	,	,	,
6745	8811	152	Duchess	Duchess	NNP
6745	8811	153	soup	soup	NN
6745	8811	154	,	,	,
6745	8811	155	Duck	Duck	NNP
6745	8811	156	,	,	,
6745	8811	157	Roasted	Roasted	NNP
6745	8811	158	,	,	,
6745	8811	159	Dumplings	Dumplings	NNPS
6745	8811	160	,	,	,
6745	8811	161	_	_	NNP
6745	8811	162	Éclairs	Éclairs	NNP
6745	8811	163	_	_	NNP
6745	8811	164	,	,	,
6745	8811	165	Chocolate	Chocolate	NNP
6745	8811	166	,	,	,
6745	8811	167	Vanilla	Vanilla	NNP
6745	8811	168	,	,	,
6745	8811	169	ECONOMICAL	ECONOMICAL	NNP
6745	8811	170	DISHES	DISHES	NNP
6745	8811	171	.	.	.
6745	8812	1	Barley	barley	NN
6745	8812	2	stew	stew	NN
6745	8812	3	,	,	,
6745	8812	4	Beef	Beef	NNP
6745	8812	5	stew	stew	NN
6745	8812	6	,	,	,
6745	8812	7	Calf	Calf	NNP
6745	8812	8	's	's	POS
6745	8812	9	liver	liver	NN
6745	8812	10	,	,	,
6745	8812	11	Braised	Braised	NNP
6745	8812	12	,	,	,
6745	8812	13	Cold	cold	JJ
6745	8812	14	meats	meat	NNS
6745	8812	15	with	with	IN
6745	8812	16	purée	purée	NN
6745	8812	17	of	of	IN
6745	8812	18	potato	potato	NN
6745	8812	19	,	,	,
6745	8812	20	Curry	Curry	NNP
6745	8812	21	of	of	IN
6745	8812	22	cold	cold	JJ
6745	8812	23	meats	meat	NNS
6745	8812	24	,	,	,
6745	8812	25	Dumplings	Dumplings	NNPS
6745	8812	26	,	,	,
6745	8812	27	Escaloped	escalope	VBN
6745	8812	28	meat	meat	NN
6745	8812	29	,	,	,
6745	8812	30	Shepherd	Shepherd	NNP
6745	8812	31	's	's	POS
6745	8812	32	pies	pie	NNS
6745	8812	33	,	,	,
6745	8812	34	Eels	Eels	NNP
6745	8812	35	,	,	,
6745	8812	36	_	_	NNP
6745	8812	37	à	à	NNP
6745	8812	38	la	la	NNP
6745	8812	39	Tartare	Tartare	NNP
6745	8812	40	_	_	NNP
6745	8812	41	,	,	,
6745	8812	42	Stewed	Stewed	NNP
6745	8812	43	,	,	,
6745	8812	44	Egg	Egg	NNP
6745	8812	45	balls	ball	NNS
6745	8812	46	for	for	IN
6745	8812	47	soups	soup	NNS
6745	8812	48	,	,	,
6745	8812	49	plant	plant	NN
6745	8812	50	,	,	,
6745	8812	51	Fried	Fried	NNP
6745	8812	52	,	,	,
6745	8812	53	sauce	sauce	NN
6745	8812	54	,	,	,
6745	8812	55	EGGS	EGGS	NNP
6745	8812	56	,	,	,
6745	8812	57	_	_	NNP
6745	8812	58	brouillé	brouillé	NNP
6745	8812	59	_	_	NNP
6745	8812	60	,	,	,
6745	8812	61	Creamed	Creamed	NNP
6745	8812	62	,	,	,
6745	8812	63	Dropped	Dropped	NNP
6745	8812	64	,	,	,
6745	8812	65	Hard	Hard	NNP
6745	8812	66	-	-	HYPH
6745	8812	67	boiled	boil	VBN
6745	8812	68	,	,	,
6745	8812	69	Omelets	Omelets	NNPS
6745	8812	70	,	,	,
6745	8812	71	Poached	Poached	NNP
6745	8812	72	,	,	,
6745	8812	73	Scotch	Scotch	NNP
6745	8812	74	,	,	,
6745	8812	75	Scrambled	Scrambled	NNP
6745	8812	76	,	,	,
6745	8812	77	Soft	Soft	NNP
6745	8812	78	-	-	HYPH
6745	8812	79	boiled	boil	VBN
6745	8812	80	,	,	,
6745	8812	81	Spanish	Spanish	NNP
6745	8812	82	,	,	,
6745	8812	83	Stuffed	Stuffed	NNP
6745	8812	84	,	,	,
6745	8812	85	_	_	NNP
6745	8812	86	sur	sur	NNP
6745	8812	87	la	la	NNP
6745	8812	88	plat	plat	NNP
6745	8812	89	_	_	NNP
6745	8812	90	,	,	,
6745	8812	91	Endive	Endive	NNP
6745	8812	92	,	,	,
6745	8812	93	English	english	JJ
6745	8812	94	currants	currant	NNS
6745	8812	95	,	,	,
6745	8812	96	To	to	TO
6745	8812	97	clean	clean	VB
6745	8812	98	,	,	,
6745	8812	99	ENTREES	entrees	UH
6745	8812	100	.	.	.
6745	8813	1	Alamode	alamode	NN
6745	8813	2	beef	beef	NN
6745	8813	3	,	,	,
6745	8813	4	Beef	Beef	NNP
6745	8813	5	olives	olive	VBZ
6745	8813	6	,	,	,
6745	8813	7	Beef	Beef	NNP
6745	8813	8	roulette	roulette	NN
6745	8813	9	,	,	,
6745	8813	10	Blanquette	Blanquette	NNP
6745	8813	11	of	of	IN
6745	8813	12	chicken	chicken	NNP
6745	8813	13	,	,	,
6745	8813	14	of	of	IN
6745	8813	15	veal	veal	NN
6745	8813	16	and	and	CC
6745	8813	17	ham	ham	NN
6745	8813	18	,	,	,
6745	8813	19	Braised	braise	VBN
6745	8813	20	tongue	tongue	NN
6745	8813	21	,	,	,
6745	8813	22	Cannelon	Cannelon	NNP
6745	8813	23	of	of	IN
6745	8813	24	beef	beef	NN
6745	8813	25	,	,	,
6745	8813	26	_	_	NNP
6745	8813	27	Chartreuse	Chartreuse	NNP
6745	8813	28	_	_	NNP
6745	8813	29	of	of	IN
6745	8813	30	chicken	chicken	NN
6745	8813	31	,	,	,
6745	8813	32	of	of	IN
6745	8813	33	chicken	chicken	NN
6745	8813	34	and	and	CC
6745	8813	35	macaroni	macaroni	NNP
6745	8813	36	,	,	,
6745	8813	37	of	of	IN
6745	8813	38	vegetable	vegetable	NN
6745	8813	39	and	and	CC
6745	8813	40	game	game	NN
6745	8813	41	,	,	,
6745	8813	42	Cheese	Cheese	NNP
6745	8813	43	_	_	NNP
6745	8813	44	soufflé	soufflé	NNP
6745	8813	45	_	_	NNP
6745	8813	46	,	,	,
6745	8813	47	Chicken	Chicken	NNP
6745	8813	48	,	,	,
6745	8813	49	_	_	NNP
6745	8813	50	chaud	chaud	NN
6745	8813	51	-	-	HYPH
6745	8813	52	froid	froid	NNP
6745	8813	53	_	_	NNP
6745	8813	54	,	,	,
6745	8813	55	Curry	Curry	NNP
6745	8813	56	of	of	IN
6745	8813	57	fillet	fillet	NN
6745	8813	58	,	,	,
6745	8813	59	Braised	Braised	NNP
6745	8813	60	Fried	Fried	NNP
6745	8813	61	in	in	IN
6745	8813	62	jelly	jelly	NNP
6745	8813	63	,	,	,
6745	8813	64	pie	pie	NN
6745	8813	65	,	,	,
6745	8813	66	pillau	pillau	NNP
6745	8813	67	,	,	,
6745	8813	68	_	_	NNP
6745	8813	69	quenelles	quenelles	NNP
6745	8813	70	_	_	NNP
6745	8813	71	,	,	,
6745	8813	72	_	_	NNP
6745	8813	73	soufflé	soufflé	NNP
6745	8813	74	_	_	NNP
6745	8813	75	,	,	,
6745	8813	76	Cold	cold	JJ
6745	8813	77	game	game	NN
6745	8813	78	pie	pie	NN
6745	8813	79	,	,	,
6745	8813	80	Croquettes	Croquettes	NNP
6745	8813	81	,	,	,
6745	8813	82	_	_	NNP
6745	8813	83	Crôustade	Crôustade	NNP
6745	8813	84	_	_	NNP
6745	8813	85	,	,	,
6745	8813	86	To	to	TO
6745	8813	87	make	make	VB
6745	8813	88	a	a	DT
6745	8813	89	Cutlets	Cutlets	NNPS
6745	8813	90	,	,	,
6745	8813	91	Escaloped	escalope	VBN
6745	8813	92	tongue	tongue	NN
6745	8813	93	,	,	,
6745	8813	94	Fillets	Fillets	NNPS
6745	8813	95	,	,	,
6745	8813	96	Fricandelles	fricandelle	NNS
6745	8813	97	of	of	IN
6745	8813	98	veal	veal	NN
6745	8813	99	,	,	,
6745	8813	100	Fritters	Fritters	NNP
6745	8813	101	,	,	,
6745	8813	102	Galatine	Galatine	NNP
6745	8813	103	of	of	IN
6745	8813	104	turkey	turkey	NNP
6745	8813	105	,	,	,
6745	8813	106	of	of	IN
6745	8813	107	veal	veal	NN
6745	8813	108	,	,	,
6745	8813	109	Lambs	Lambs	NNPS
6745	8813	110	'	'	POS
6745	8813	111	tongues	tongue	NNS
6745	8813	112	in	in	IN
6745	8813	113	jelly	jelly	NNP
6745	8813	114	,	,	,
6745	8813	115	Macaronied	macaronied	JJ
6745	8813	116	beef	beef	NN
6745	8813	117	,	,	,
6745	8813	118	Ox	ox	NN
6745	8813	119	-	-	HYPH
6745	8813	120	tails	tail	NNS
6745	8813	121	,	,	,
6745	8813	122	Pancakes	Pancakes	NNP
6745	8813	123	,	,	,
6745	8813	124	Pasties	Pasties	NNPS
6745	8813	125	of	of	IN
6745	8813	126	game	game	NN
6745	8813	127	and	and	CC
6745	8813	128	poultry	poultry	NN
6745	8813	129	,	,	,
6745	8813	130	_	_	NNP
6745	8813	131	Pâté	Pâté	NNP
6745	8813	132	de	de	NNP
6745	8813	133	fois	fois	NNP
6745	8813	134	gras	gras	NNP
6745	8813	135	_	_	NNP
6745	8813	136	,	,	,
6745	8813	137	Patties	Patties	NNP
6745	8813	138	,	,	,
6745	8813	139	Potato	potato	NN
6745	8813	140	border	border	NN
6745	8813	141	,	,	,
6745	8813	142	Ragouts	ragout	NNS
6745	8813	143	of	of	IN
6745	8813	144	mutton	mutton	NN
6745	8813	145	and	and	CC
6745	8813	146	veal	veal	NN
6745	8813	147	,	,	,
6745	8813	148	Rice	Rice	NNP
6745	8813	149	border	border	NN
6745	8813	150	,	,	,
6745	8813	151	Rissoles	Rissoles	NNP
6745	8813	152	,	,	,
6745	8813	153	Salmis	Salmis	NNP
6745	8813	154	of	of	IN
6745	8813	155	game	game	NN
6745	8813	156	,	,	,
6745	8813	157	Stewed	stewed	JJ
6745	8813	158	lambs	lamb	NNS
6745	8813	159	'	'	POS
6745	8813	160	tongues	tongue	NNS
6745	8813	161	,	,	,
6745	8813	162	Stewed	Stewed	NNP
6745	8813	163	steak	steak	NN
6745	8813	164	with	with	IN
6745	8813	165	oysters	oyster	NNS
6745	8813	166	,	,	,
6745	8813	167	Sweetbreads	Sweetbreads	NNPS
6745	8813	168	,	,	,
6745	8813	169	Tongue	Tongue	NNP
6745	8813	170	in	in	IN
6745	8813	171	jelly	jelly	NNP
6745	8813	172	,	,	,
6745	8813	173	Veal	Veal	NNP
6745	8813	174	,	,	,
6745	8813	175	Curry	Curry	NNP
6745	8813	176	of	of	IN
6745	8813	177	olives	olive	NNS
6745	8813	178	,	,	,
6745	8813	179	_	_	NNP
6745	8813	180	quenelles	quenelles	NNP
6745	8813	181	_	_	NNP
6745	8813	182	,	,	,
6745	8813	183	_	_	NNP
6745	8813	184	Vol	Vol	NNP
6745	8813	185	-	-	HYPH
6745	8813	186	au	au	NNP
6745	8813	187	-	-	HYPH
6745	8813	188	vents	vent	NNS
6745	8813	189	_	_	NNP
6745	8813	190	,	,	,
6745	8813	191	Eve	Eve	NNP
6745	8813	192	's	's	POS
6745	8813	193	pudding	pudding	NN
6745	8813	194	,	,	,
6745	8813	195	Fanchonettes	Fanchonettes	NNP
6745	8813	196	,	,	,
6745	8813	197	Federal	federal	JJ
6745	8813	198	cake	cake	NN
6745	8813	199	,	,	,
6745	8813	200	Fig	fig	NN
6745	8813	201	ice	ice	NN
6745	8813	202	cream	cream	NN
6745	8813	203	,	,	,
6745	8813	204	pudding	pudding	NN
6745	8813	205	,	,	,
6745	8813	206	Fillet	Fillet	NNP
6745	8813	207	of	of	IN
6745	8813	208	beef	beef	NN
6745	8813	209	,	,	,
6745	8813	210	of	of	IN
6745	8813	211	chicken	chicken	NN
6745	8813	212	,	,	,
6745	8813	213	of	of	IN
6745	8813	214	tongue	tongue	NN
6745	8813	215	,	,	,
6745	8813	216	of	of	IN
6745	8813	217	veal	veal	NN
6745	8813	218	,	,	,
6745	8813	219	To	to	TO
6745	8813	220	remove	remove	VB
6745	8813	221	a	a	DT
6745	8813	222	FISH	fish	NN
6745	8813	223	,	,	,
6745	8813	224	See	see	VB
6745	8813	225	"	"	``
6745	8813	226	Marketing	marketing	NN
6745	8813	227	"	"	''
6745	8813	228	in	in	IN
6745	8813	229	Index	Index	NNP
6745	8813	230	.	.	.
6745	8814	1	_	_	NNP
6745	8814	2	à	à	NNP
6745	8814	3	la	la	NNP
6745	8814	4	vinaigrette	vinaigrette	NNP
6745	8814	5	_	_	NNP
6745	8814	6	,	,	,
6745	8814	7	_	_	NNP
6745	8814	8	au	au	NNP
6745	8814	9	gratin	gratin	NNP
6745	8814	10	_	_	NNP
6745	8814	11	,	,	,
6745	8814	12	Baked	Baked	NNP
6745	8814	13	,	,	,
6745	8814	14	balls	ball	NNS
6745	8814	15	,	,	,
6745	8814	16	Boiled	boiled	JJ
6745	8814	17	cod	cod	NN
6745	8814	18	with	with	IN
6745	8814	19	lobster	lobster	NN
6745	8814	20	sauce	sauce	NN
6745	8814	21	,	,	,
6745	8814	22	Court	Court	NNP
6745	8814	23	-	-	HYPH
6745	8814	24	bouillon	bouillon	NNP
6745	8814	25	,	,	,
6745	8814	26	haddock	haddock	VBD
6745	8814	27	with	with	IN
6745	8814	28	lobster	lobster	NN
6745	8814	29	sauce	sauce	NN
6745	8814	30	,	,	,
6745	8814	31	Broiled	Broiled	NNP
6745	8814	32	halibut	halibut	NNP
6745	8814	33	,	,	,
6745	8814	34	chowder	chowder	NN
6745	8814	35	,	,	,
6745	8814	36	Crabs	Crabs	NNP
6745	8814	37	,	,	,
6745	8814	38	Cusk	Cusk	NNP
6745	8814	39	_	_	NNP
6745	8814	40	à	à	NNP
6745	8814	41	la	la	NNP
6745	8814	42	crème	crème	NNP
6745	8814	43	_	_	NNP
6745	8814	44	,	,	,
6745	8814	45	Eels	Eels	NNP
6745	8814	46	,	,	,
6745	8814	47	Escaloped	Escaloped	NNP
6745	8814	48	force	force	NN
6745	8814	49	-	-	HYPH
6745	8814	50	meat	meat	NN
6745	8814	51	,	,	,
6745	8814	52	Fried	Fried	NNP
6745	8814	53	Lobsters	Lobsters	NNPS
6745	8814	54	,	,	,
6745	8814	55	_	_	NNP
6745	8814	56	Matelots	Matelots	NNP
6745	8814	57	_	_	NNP
6745	8814	58	of	of	IN
6745	8814	59	cod	cod	NN
6745	8814	60	,	,	,
6745	8814	61	Oysters	Oysters	NNPS
6745	8814	62	,	,	,
6745	8814	63	salad	salad	NN
6745	8814	64	,	,	,
6745	8814	65	Salmon	Salmon	NNP
6745	8814	66	,	,	,
6745	8814	67	Salt	Salt	NNP
6745	8814	68	cod	cod	NN
6745	8814	69	in	in	IN
6745	8814	70	purée	purée	NNP
6745	8814	71	of	of	IN
6745	8814	72	potato	potato	NN
6745	8814	73	,	,	,
6745	8814	74	To	to	TO
6745	8814	75	cook	cook	VB
6745	8814	76	Salt	Salt	NNP
6745	8814	77	fish	fish	NN
6745	8814	78	_	_	NNP
6745	8814	79	soufflé	soufflé	NNP
6745	8814	80	_	_	NNP
6745	8814	81	,	,	,
6745	8814	82	with	with	IN
6745	8814	83	dropped	drop	VBN
6745	8814	84	eggs	egg	NNS
6745	8814	85	,	,	,
6745	8814	86	Sauces	Sauces	NNPS
6745	8814	87	for	for	IN
6745	8814	88	Smelts	Smelts	NNPS
6745	8814	89	,	,	,
6745	8814	90	Stewed	Stewed	NNP
6745	8814	91	Terrapins	Terrapins	NNP
6745	8814	92	,	,	,
6745	8814	93	stewed	stew	VBD
6745	8814	94	,	,	,
6745	8814	95	Turbot	Turbot	NNP
6745	8814	96	_	_	NNP
6745	8814	97	à	à	NNP
6745	8814	98	la	la	NNP
6745	8814	99	crème	crème	NNP
6745	8814	100	_	_	NNP
6745	8814	101	,	,	,
6745	8814	102	Flannel	Flannel	NNP
6745	8814	103	cakes	cake	VBZ
6745	8814	104	,	,	,
6745	8814	105	Flemish	flemish	JJ
6745	8814	106	sauce	sauce	NN
6745	8814	107	,	,	,
6745	8814	108	Flounders	Flounders	NNP
6745	8814	109	,	,	,
6745	8814	110	Flour	Flour	NNP
6745	8814	111	,	,	,
6745	8814	112	FOOD	FOOD	NNP
6745	8814	113	,	,	,
6745	8814	114	CARE	care	NN
6745	8814	115	OF	of	IN
6745	8814	116	Force	Force	NNP
6745	8814	117	-	-	HYPH
6745	8814	118	meat	meat	NNP
6745	8814	119	,	,	,
6745	8814	120	Chicken	Chicken	NNP
6745	8814	121	Fish	Fish	NNP
6745	8814	122	,	,	,
6745	8814	123	for	for	IN
6745	8814	124	game	game	NN
6745	8814	125	,	,	,
6745	8814	126	Ham	Ham	NNP
6745	8814	127	Veal	Veal	NNP
6745	8814	128	Fowl	Fowl	NNP
6745	8814	129	,	,	,
6745	8814	130	Boiled	Boiled	NNP
6745	8814	131	,	,	,
6745	8814	132	with	with	IN
6745	8814	133	macaroni	macaroni	NNP
6745	8814	134	,	,	,
6745	8814	135	with	with	IN
6745	8814	136	pork	pork	NN
6745	8814	137	,	,	,
6745	8814	138	French	french	JJ
6745	8814	139	dressing	dressing	NN
6745	8814	140	for	for	IN
6745	8814	141	salads	salad	NNS
6745	8814	142	,	,	,
6745	8814	143	paste	paste	NN
6745	8814	144	for	for	IN
6745	8814	145	soups	soup	NNS
6745	8814	146	,	,	,
6745	8814	147	Fricandeau	Fricandeau	NNP
6745	8814	148	of	of	IN
6745	8814	149	veal	veal	NN
6745	8814	150	,	,	,
6745	8814	151	Fricandelles	fricandelle	NNS
6745	8814	152	of	of	IN
6745	8814	153	veal	veal	NN
6745	8814	154	,	,	,
6745	8814	155	Fritters	fritter	NNS
6745	8814	156	,	,	,
6745	8814	157	Apple	Apple	NNP
6745	8814	158	Batter	Batter	NNP
6745	8814	159	for	for	IN
6745	8814	160	Chicken	Chicken	NNP
6745	8814	161	Clam	Clam	NNP
6745	8814	162	Cream	Cream	NNP
6745	8814	163	Fruit	Fruit	NNP
6745	8814	164	Meat	Meat	NNP
6745	8814	165	Oyster	Oyster	NNP
6745	8814	166	Potato	Potato	NNP
6745	8814	167	Frosting	Frosting	NNP
6745	8814	168	,	,	,
6745	8814	169	Caramel	Caramel	NNP
6745	8814	170	Chocolate	Chocolate	NNP
6745	8814	171	Golden	Golden	NNP
6745	8814	172	Frozen	Frozen	NNP
6745	8814	173	apricots	apricot	NNS
6745	8814	174	,	,	,
6745	8814	175	cabinet	cabinet	NN
6745	8814	176	puddings	pudding	NNS
6745	8814	177	,	,	,
6745	8814	178	peaches	peach	NNS
6745	8814	179	,	,	,
6745	8814	180	pudding	pudding	NN
6745	8814	181	,	,	,
6745	8814	182	raspberries	raspberry	NNS
6745	8814	183	,	,	,
6745	8814	184	strawberries	strawberry	NNS
6745	8814	185	,	,	,
6745	8814	186	Fruit	fruit	NN
6745	8814	187	cake	cake	NN
6745	8814	188	,	,	,
6745	8814	189	White	White	NNP
6745	8814	190	_	_	NNP
6745	8814	191	Fruit	Fruit	NNP
6745	8814	192	glacé	glacé	VBD
6745	8814	193	_	_	NNP
6745	8814	194	,	,	,
6745	8814	195	Frying	Frying	NNP
6745	8814	196	,	,	,
6745	8814	197	GAME	GAME	NNP
6745	8814	198	,	,	,
6745	8814	199	cutlets	cutlet	NNS
6745	8814	200	,	,	,
6745	8814	201	_	_	NNP
6745	8814	202	à	à	NNP
6745	8814	203	la	la	NNP
6745	8814	204	royale	royale	NNP
6745	8814	205	_	_	NNP
6745	8814	206	,	,	,
6745	8814	207	Force	Force	NNP
6745	8814	208	-	-	HYPH
6745	8814	209	meat	meat	NN
6745	8814	210	for	for	IN
6745	8814	211	Goose	Goose	NNP
6745	8814	212	,	,	,
6745	8814	213	roasted	roast	VBD
6745	8814	214	,	,	,
6745	8814	215	Grouse	Grouse	NNP
6745	8814	216	,	,	,
6745	8814	217	larded	lard	VBD
6745	8814	218	,	,	,
6745	8814	219	Partridges	Partridges	NNP
6745	8814	220	,	,	,
6745	8814	221	larded	lard	VBN
6745	8814	222	,	,	,
6745	8814	223	pie	pie	NN
6745	8814	224	,	,	,
6745	8814	225	Pigeons	pigeon	NNS
6745	8814	226	,	,	,
6745	8814	227	broiled	broil	VBN
6745	8814	228	,	,	,
6745	8814	229	in	in	IN
6745	8814	230	jelly	jelly	NNP
6745	8814	231	,	,	,
6745	8814	232	potted	pot	VBN
6745	8814	233	,	,	,
6745	8814	234	Quail	Quail	NNP
6745	8814	235	,	,	,
6745	8814	236	broiled	broil	VBN
6745	8814	237	,	,	,
6745	8814	238	larded	lard	VBN
6745	8814	239	,	,	,
6745	8814	240	Rabbit	Rabbit	NNP
6745	8814	241	,	,	,
6745	8814	242	Curry	Curry	NNP
6745	8814	243	of	of	IN
6745	8814	244	roasted	roast	VBN
6745	8814	245	,	,	,
6745	8814	246	Salmis	Salmis	NNP
6745	8814	247	of	of	IN
6745	8814	248	Small	small	JJ
6745	8814	249	birds	bird	NNS
6745	8814	250	,	,	,
6745	8814	251	broiled	broil	VBN
6745	8814	252	,	,	,
6745	8814	253	roasted	roast	VBN
6745	8814	254	,	,	,
6745	8814	255	Venison	Venison	NNP
6745	8814	256	,	,	,
6745	8814	257	Roast	Roast	NNP
6745	8814	258	leg	leg	NN
6745	8814	259	of	of	IN
6745	8814	260	Saddle	Saddle	NNP
6745	8814	261	of	of	IN
6745	8814	262	Garnishes	Garnishes	NNPS
6745	8814	263	.	.	.
6745	8815	1	Jelly	Jelly	NNP
6745	8815	2	border	border	NN
6745	8815	3	,	,	,
6745	8815	4	Lemon	Lemon	NNP
6745	8815	5	points	point	NNS
6745	8815	6	,	,	,
6745	8815	7	Marinade	Marinade	NNP
6745	8815	8	,	,	,
6745	8815	9	Cold	Cold	NNP
6745	8815	10	Marinade	Marinade	NNP
6745	8815	11	for	for	IN
6745	8815	12	fish	fish	NN
6745	8815	13	,	,	,
6745	8815	14	_	_	NNP
6745	8815	15	Gâteau	Gâteau	NNP
6745	8815	16	St.	St.	NNP
6745	8815	17	Honoré	Honoré	NNP
6745	8815	18	_	_	NNP
6745	8815	19	,	,	,
6745	8815	20	Geese	Geese	NNP
6745	8815	21	,	,	,
6745	8815	22	Gems	Gems	NNPS
6745	8815	23	,	,	,
6745	8815	24	German	german	JJ
6745	8815	25	puffs	puff	NNS
6745	8815	26	,	,	,
6745	8815	27	Giblet	Giblet	NNP
6745	8815	28	soup	soup	NN
6745	8815	29	,	,	,
6745	8815	30	Gingerbread	Gingerbread	NNP
6745	8815	31	,	,	,
6745	8815	32	Canada	Canada	NNP
6745	8815	33	Fairy	Fairy	NNP
6745	8815	34	Hard	Hard	NNP
6745	8815	35	Soft	Soft	NNP
6745	8815	36	_	_	NNP
6745	8815	37	Glacé	Glacé	NNP
6745	8815	38	méringue	méringue	NN
6745	8815	39	_	_	NNP
6745	8815	40	,	,	,
6745	8815	41	Glaze	Glaze	NNP
6745	8815	42	,	,	,
6745	8815	43	Gold	gold	NN
6745	8815	44	cake	cake	NN
6745	8815	45	,	,	,
6745	8815	46	Golden	golden	JJ
6745	8815	47	frosting	frosting	NN
6745	8815	48	,	,	,
6745	8815	49	Goose	Goose	NNP
6745	8815	50	,	,	,
6745	8815	51	Roasted	Roasted	NNP
6745	8815	52	Graham	Graham	NNP
6745	8815	53	,	,	,
6745	8815	54	bread	bread	NN
6745	8815	55	,	,	,
6745	8815	56	muffins	muffin	NNS
6745	8815	57	,	,	,
6745	8815	58	Grape	Grape	NNP
6745	8815	59	jelly	jelly	NN
6745	8815	60	,	,	,
6745	8815	61	Grapes	Grapes	NNP
6745	8815	62	,	,	,
6745	8815	63	Preserved	Preserved	NNP
6745	8815	64	Green	Green	NNP
6745	8815	65	turtle	turtle	NN
6745	8815	66	soup	soup	NN
6745	8815	67	,	,	,
6745	8815	68	Griddle	Griddle	NNP
6745	8815	69	-	-	HYPH
6745	8815	70	cakes	cakes	NNP
6745	8815	71	,	,	,
6745	8815	72	Graham	Graham	NNP
6745	8815	73	Hominy	Hominy	NNP
6745	8815	74	Indian	Indian	NNP
6745	8815	75	Squash	Squash	NNP
6745	8815	76	GROCERIES	GROCERIES	NNP
6745	8815	77	,	,	,
6745	8815	78	Baking	Baking	NNP
6745	8815	79	powder	powder	NN
6745	8815	80	,	,	,
6745	8815	81	Cracked	crack	VBN
6745	8815	82	wheat	wheat	NN
6745	8815	83	,	,	,
6745	8815	84	Cream	Cream	NNP
6745	8815	85	of	of	IN
6745	8815	86	tartar	tartar	NN
6745	8815	87	,	,	,
6745	8815	88	English	english	JJ
6745	8815	89	currants	currant	NNS
6745	8815	90	,	,	,
6745	8815	91	Flour	Flour	NNP
6745	8815	92	,	,	,
6745	8815	93	Graham	Graham	NNP
6745	8815	94	,	,	,
6745	8815	95	Hominy	Hominy	NNP
6745	8815	96	,	,	,
6745	8815	97	Meal	Meal	NNP
6745	8815	98	,	,	,
6745	8815	99	Indian	Indian	NNP
6745	8815	100	Oat	Oat	NNP
6745	8815	101	Rye	Rye	NNP
6745	8815	102	Raisins	Raisins	NNP
6745	8815	103	,	,	,
6745	8815	104	Soda	Soda	NNP
6745	8815	105	,	,	,
6745	8815	106	Spices	Spices	NNPS
6745	8815	107	,	,	,
6745	8815	108	Sugar	Sugar	NNP
6745	8815	109	,	,	,
6745	8815	110	Sundries	Sundries	NNP
6745	8815	111	,	,	,
6745	8815	112	Grouse	Grouse	NNP
6745	8815	113	,	,	,
6745	8815	114	soup	soup	NN
6745	8815	115	,	,	,
6745	8815	116	larded	lard	VBD
6745	8815	117	,	,	,
6745	8815	118	Haddock	Haddock	NNP
6745	8815	119	,	,	,
6745	8815	120	with	with	IN
6745	8815	121	lobster	lobster	NN
6745	8815	122	sauce	sauce	NN
6745	8815	123	,	,	,
6745	8815	124	Halibut	Halibut	NNP
6745	8815	125	,	,	,
6745	8815	126	Broiled	broil	VBN
6745	8815	127	with	with	IN
6745	8815	128	_	_	NNP
6745	8815	129	maître	maître	NNP
6745	8815	130	d'hôtel	d'hôtel	NNP
6745	8815	131	_	_	NNP
6745	8815	132	butter	butter	NN
6745	8815	133	,	,	,
6745	8815	134	Ham	Ham	NNP
6745	8815	135	and	and	CC
6745	8815	136	eggs	egg	NNS
6745	8815	137	on	on	IN
6745	8815	138	toast	toast	NN
6745	8815	139	,	,	,
6745	8815	140	Blanquette	Blanquette	NNP
6745	8815	141	of	of	IN
6745	8815	142	veal	veal	NN
6745	8815	143	and	and	CC
6745	8815	144	Boiled	boiled	JJ
6745	8815	145	croquettes	croquette	NNS
6745	8815	146	,	,	,
6745	8815	147	force	force	NN
6745	8815	148	-	-	HYPH
6745	8815	149	meat	meat	NN
6745	8815	150	,	,	,
6745	8815	151	Potted	Potted	NNP
6745	8815	152	Roasted	Roasted	NNP
6745	8815	153	Haricot	Haricot	NNP
6745	8815	154	of	of	IN
6745	8815	155	ox	ox	NN
6745	8815	156	-	-	HYPH
6745	8815	157	tails	tail	NNS
6745	8815	158	,	,	,
6745	8815	159	Hash	Hash	NNP
6745	8815	160	,	,	,
6745	8815	161	Hearts	Hearts	NNPS
6745	8815	162	,	,	,
6745	8815	163	Herbs	herbs	JJ
6745	8815	164	sauce	sauce	NN
6745	8815	165	,	,	,
6745	8815	166	Sweet	Sweet	NNP
6745	8815	167	To	to	TO
6745	8815	168	make	make	VB
6745	8815	169	a	a	DT
6745	8815	170	bouquet	bouquet	NN
6745	8815	171	of	of	IN
6745	8815	172	Hermits	Hermits	NNPS
6745	8815	173	,	,	,
6745	8815	174	Hollandaise	Hollandaise	NNP
6745	8815	175	sauce	sauce	NN
6745	8815	176	,	,	,
6745	8815	177	Hominy	Hominy	NNP
6745	8815	178	,	,	,
6745	8815	179	drop	drop	NN
6745	8815	180	cakes	cake	NNS
6745	8815	181	,	,	,
6745	8815	182	muffins	muffin	NNS
6745	8815	183	,	,	,
6745	8815	184	Hot	hot	JJ
6745	8815	185	cabbage	cabbage	NN
6745	8815	186	sald	sald	NN
6745	8815	187	,	,	,
6745	8815	188	How	how	WRB
6745	8815	189	to	to	TO
6745	8815	190	blanch	blanch	VB
6745	8815	191	almonds	almond	NNS
6745	8815	192	,	,	,
6745	8815	193	to	to	TO
6745	8815	194	boil	boil	VB
6745	8815	195	sugar	sugar	NN
6745	8815	196	,	,	,
6745	8815	197	to	to	TO
6745	8815	198	braise	braise	VB
6745	8815	199	,	,	,
6745	8815	200	to	to	TO
6745	8815	201	clean	clean	VB
6745	8815	202	and	and	CC
6745	8815	203	truss	truss	NNP
6745	8815	204	poultry	poultry	NN
6745	8815	205	,	,	,
6745	8815	206	to	to	TO
6745	8815	207	clean	clean	VB
6745	8815	208	English	english	JJ
6745	8815	209	currants	currant	NNS
6745	8815	210	,	,	,
6745	8815	211	to	to	IN
6745	8815	212	corn	corn	NN
6745	8815	213	beef	beef	NN
6745	8815	214	,	,	,
6745	8815	215	to	to	TO
6745	8815	216	fry	fry	VB
6745	8815	217	,	,	,
6745	8815	218	to	to	TO
6745	8815	219	fry	fry	VB
6745	8815	220	crumbs	crumb	NNS
6745	8815	221	,	,	,
6745	8815	222	(	(	-LRB-
6745	8815	223	under	under	IN
6745	8815	224	Bread	Bread	NNP
6745	8815	225	Sauce	Sauce	NNP
6745	8815	226	)	)	-RRB-
6745	8815	227	to	to	TO
6745	8815	228	fry	fry	NNP
6745	8815	229	parsley	parsley	NNP
6745	8815	230	,	,	,
6745	8815	231	to	to	TO
6745	8815	232	get	get	VB
6745	8815	233	onion	onion	NN
6745	8815	234	juice	juice	NN
6745	8815	235	,	,	,
6745	8815	236	to	to	IN
6745	8815	237	lard	lard	NN
6745	8815	238	,	,	,
6745	8815	239	to	to	TO
6745	8815	240	make	make	VB
6745	8815	241	a	a	DT
6745	8815	242	bouquet	bouquet	NN
6745	8815	243	of	of	IN
6745	8815	244	sweet	sweet	JJ
6745	8815	245	herbs	herb	NNS
6745	8815	246	,	,	,
6745	8815	247	to	to	TO
6745	8815	248	make	make	VB
6745	8815	249	and	and	CC
6745	8815	250	use	use	VB
6745	8815	251	a	a	DT
6745	8815	252	pastry	pastry	NN
6745	8815	253	bag	bag	NN
6745	8815	254	,	,	,
6745	8815	255	to	to	TO
6745	8815	256	make	make	VB
6745	8815	257	paper	paper	NN
6745	8815	258	cases	case	NNS
6745	8815	259	,	,	,
6745	8815	260	to	to	TO
6745	8815	261	make	make	VB
6745	8815	262	spinach	spinach	NN
6745	8815	263	green	green	JJ
6745	8815	264	,	,	,
6745	8815	265	to	to	TO
6745	8815	266	open	open	VB
6745	8815	267	lobsters	lobster	NNS
6745	8815	268	,	,	,
6745	8815	269	to	to	TO
6745	8815	270	remove	remove	VB
6745	8815	271	jellies	jelly	NNS
6745	8815	272	and	and	CC
6745	8815	273	creams	cream	NNS
6745	8815	274	from	from	IN
6745	8815	275	moulds	mould	NNS
6745	8815	276	,	,	,
6745	8815	277	to	to	TO
6745	8815	278	scrape	scrape	VB
6745	8815	279	chocolate	chocolate	NN
6745	8815	280	,	,	,
6745	8815	281	to	to	TO
6745	8815	282	serve	serve	VB
6745	8815	283	,	,	,
6745	8815	284	to	to	IN
6745	8815	285	stew	stew	NNP
6745	8815	286	,	,	,
6745	8815	287	to	to	TO
6745	8815	288	use	use	VB
6745	8815	289	the	the	DT
6745	8815	290	salamander	salamander	NN
6745	8815	291	,	,	,
6745	8815	292	to	to	TO
6745	8815	293	whip	whip	NN
6745	8815	294	cream	cream	NN
6745	8815	295	,	,	,
6745	8815	296	Ice	ice	NN
6745	8815	297	cream	cream	NN
6745	8815	298	,	,	,
6745	8815	299	Almond	Almond	NNP
6745	8815	300	,	,	,
6745	8815	301	Apricot	Apricot	NNP
6745	8815	302	,	,	,
6745	8815	303	Banana	Banana	NNP
6745	8815	304	,	,	,
6745	8815	305	Brown	Brown	NNP
6745	8815	306	bread	bread	NN
6745	8815	307	,	,	,
6745	8815	308	Caramel	Caramel	NNP
6745	8815	309	,	,	,
6745	8815	310	Chocolate	Chocolate	NNP
6745	8815	311	,	,	,
6745	8815	312	Cocoanut	Cocoanut	NNP
6745	8815	313	,	,	,
6745	8815	314	Coffee	Coffee	NNP
6745	8815	315	,	,	,
6745	8815	316	Directions	Directions	NNPS
6745	8815	317	for	for	IN
6745	8815	318	freezing	freezing	NN
6745	8815	319	,	,	,
6745	8815	320	Fig	Fig	NNP
6745	8815	321	,	,	,
6745	8815	322	Lemon	Lemon	NNP
6745	8815	323	,	,	,
6745	8815	324	Macaroon	Macaroon	NNP
6745	8815	325	,	,	,
6745	8815	326	Orange	Orange	NNP
6745	8815	327	,	,	,
6745	8815	328	Peach	Peach	NNP
6745	8815	329	,	,	,
6745	8815	330	Pineapple	Pineapple	NNP
6745	8815	331	,	,	,
6745	8815	332	Pistachio	Pistachio	NNP
6745	8815	333	,	,	,
6745	8815	334	Raspberry	Raspberry	NNP
6745	8815	335	,	,	,
6745	8815	336	Strawberry	Strawberry	NNP
6745	8815	337	,	,	,
6745	8815	338	Vanilla	Vanilla	NNP
6745	8815	339	,	,	,
6745	8815	340	Walnut	Walnut	NNP
6745	8815	341	,	,	,
6745	8815	342	Icing	Icing	NNP
6745	8815	343	,	,	,
6745	8815	344	Chocolate	Chocolate	NNP
6745	8815	345	Indian	Indian	NNP
6745	8815	346	and	and	CC
6745	8815	347	apple	apple	NN
6745	8815	348	pudding	pudding	NN
6745	8815	349	,	,	,
6745	8815	350	meal	meal	NN
6745	8815	351	,	,	,
6745	8815	352	pudding	pudding	NN
6745	8815	353	,	,	,
6745	8815	354	Delicate	delicate	JJ
6745	8815	355	Irish	irish	JJ
6745	8815	356	stew	stew	NN
6745	8815	357	,	,	,
6745	8815	358	Jelly	Jelly	NNP
6745	8815	359	,	,	,
6745	8815	360	Aspic	Aspic	NNP
6745	8815	361	,	,	,
6745	8815	362	Barberry	Barberry	NNP
6745	8815	363	border	border	NN
6745	8815	364	,	,	,
6745	8815	365	Calf	Calf	NNP
6745	8815	366	's	's	POS
6745	8815	367	foot	foot	NN
6745	8815	368	Cider	cider	NN
6745	8815	369	Cider	cider	NN
6745	8815	370	apple	apple	NN
6745	8815	371	Coffee	Coffee	NNP
6745	8815	372	Crab	Crab	NNP
6745	8815	373	-	-	HYPH
6745	8815	374	apple	apple	NN
6745	8815	375	Currant	Currant	NNP
6745	8815	376	Grape	Grape	NNP
6745	8815	377	Lemon	Lemon	NNP
6745	8815	378	Orange	Orange	NNP
6745	8815	379	Pineapple	Pineapple	NNP
6745	8815	380	roll	roll	NN
6745	8815	381	,	,	,
6745	8815	382	Strawberry	Strawberry	NNP
6745	8815	383	Wine	Wine	NNP
6745	8815	384	Jenny	Jenny	NNP
6745	8815	385	Lind	Lind	NNP
6745	8815	386	pudding	pudding	NN
6745	8815	387	,	,	,
6745	8815	388	Jumbles	Jumbles	NNP
6745	8815	389	,	,	,
6745	8815	390	Ketchup	Ketchup	NNP
6745	8815	391	,	,	,
6745	8815	392	Barberry	Barberry	NNP
6745	8815	393	Tomato	Tomato	NNP
6745	8815	394	Kidneys	Kidneys	NNP
6745	8815	395	,	,	,
6745	8815	396	_	_	NNP
6745	8815	397	à	à	NNP
6745	8815	398	la	la	NNP
6745	8815	399	maître	maître	NNP
6745	8815	400	d'hôtel	d'hôtel	NNP
6745	8815	401	_	_	NNP
6745	8815	402	,	,	,
6745	8815	403	Broiled	Broiled	NNP
6745	8815	404	_	_	NNP
6745	8815	405	sauté	sauté	NN
6745	8815	406	_	_	NNP
6745	8815	407	,	,	,
6745	8815	408	Stewed	Stewed	NNP
6745	8815	409	Kisses	Kisses	NNP
6745	8815	410	,	,	,
6745	8815	411	Kiss	Kiss	NNP
6745	8815	412	wafers	wafer	NNS
6745	8815	413	,	,	,
6745	8815	414	KITCHEN	KITCHEN	NNP
6745	8815	415	FURNISHING	FURNISHING	NNP
6745	8815	416	,	,	,
6745	8815	417	Gas	gas	NN
6745	8815	418	and	and	CC
6745	8815	419	oil	oil	NN
6745	8815	420	stoves	stove	NNS
6745	8815	421	,	,	,
6745	8815	422	Refrigerators	Refrigerators	NNPS
6745	8815	423	,	,	,
6745	8815	424	Stoves	Stoves	NNPS
6745	8815	425	and	and	CC
6745	8815	426	ranges	range	VBZ
6745	8815	427	,	,	,
6745	8815	428	Utensils	Utensils	NNP
6745	8815	429	,	,	,
6745	8815	430	Lady	Lady	NNP
6745	8815	431	fingers	finger	NNS
6745	8815	432	,	,	,
6745	8815	433	Lady	Lady	NNP
6745	8815	434	's	's	POS
6745	8815	435	cake	cake	NN
6745	8815	436	,	,	,
6745	8815	437	Lake	Lake	NNP
6745	8815	438	shad	shad	VBD
6745	8815	439	,	,	,
6745	8815	440	Lamb	Lamb	NNP
6745	8815	441	,	,	,
6745	8815	442	Boiled	Boiled	NNP
6745	8815	443	,	,	,
6745	8815	444	Braise	Braise	NNP
6745	8815	445	breast	breast	NN
6745	8815	446	of	of	IN
6745	8815	447	,	,	,
6745	8815	448	Leg	Leg	NNP
6745	8815	449	of	of	IN
6745	8815	450	,	,	,
6745	8815	451	_	_	NNP
6745	8815	452	à	à	NNP
6745	8815	453	la	la	NNP
6745	8815	454	française	française	NNP
6745	8815	455	_	_	NNP
6745	8815	456	,	,	,
6745	8815	457	tongue	tongue	NN
6745	8815	458	in	in	IN
6745	8815	459	jelly	jelly	NNP
6745	8815	460	,	,	,
6745	8815	461	tongue	tongue	NN
6745	8815	462	,	,	,
6745	8815	463	Stewed	Stewed	NNP
6745	8815	464	,	,	,
6745	8815	465	Larding	lard	VBG
6745	8815	466	,	,	,
6745	8815	467	Lemon	Lemon	NNP
6745	8815	468	diplomatic	diplomatic	JJ
6745	8815	469	pudding	pudding	NN
6745	8815	470	,	,	,
6745	8815	471	ice	ice	NN
6745	8815	472	cream	cream	NN
6745	8815	473	,	,	,
6745	8815	474	jelly	jelly	NNP
6745	8815	475	,	,	,
6745	8815	476	pie	pie	NN
6745	8815	477	,	,	,
6745	8815	478	points	point	NNS
6745	8815	479	,	,	,
6745	8815	480	sherbet	sherbet	NN
6745	8815	481	,	,	,
6745	8815	482	sponge	sponge	NN
6745	8815	483	,	,	,
6745	8815	484	Lettuce	lettuce	NN
6745	8815	485	,	,	,
6745	8815	486	salad	salad	NN
6745	8815	487	,	,	,
6745	8815	488	Little	little	JJ
6745	8815	489	pigs	pig	NNS
6745	8815	490	in	in	IN
6745	8815	491	blankets	blanket	NNS
6745	8815	492	,	,	,
6745	8815	493	Liver	Liver	NNP
6745	8815	494	,	,	,
6745	8815	495	and	and	CC
6745	8815	496	bacon	bacon	NN
6745	8815	497	,	,	,
6745	8815	498	Braised	Braised	NNP
6745	8815	499	calf	calf	NN
6745	8815	500	's	's	POS
6745	8815	501	,	,	,
6745	8815	502	Broiled	broil	VBN
6745	8815	503	,	,	,
6745	8815	504	Curry	Curry	NNP
6745	8815	505	of	of	IN
6745	8815	506	,	,	,
6745	8815	507	fried	fry	VBN
6745	8815	508	in	in	IN
6745	8815	509	crumbs	crumb	NNS
6745	8815	510	,	,	,
6745	8815	511	_	_	NNP
6745	8815	512	sauté	sauté	NN
6745	8815	513	_	_	NNP
6745	8815	514	,	,	,
6745	8815	515	_	_	NNP
6745	8815	516	sauté	sauté	NN
6745	8815	517	_	_	NNP
6745	8815	518	,	,	,
6745	8815	519	with	with	IN
6745	8815	520	piquant	piquant	JJ
6745	8815	521	sauce	sauce	NN
6745	8815	522	,	,	,
6745	8815	523	Loaf	Loaf	NNP
6745	8815	524	cake	cake	NN
6745	8815	525	,	,	,
6745	8815	526	LOBSTER	LOBSTER	NNP
6745	8815	527	,	,	,
6745	8815	528	Breaded	Breaded	NNP
6745	8815	529	,	,	,
6745	8815	530	Broiled	Broiled	NNP
6745	8815	531	,	,	,
6745	8815	532	broiled	broil	VBN
6745	8815	533	in	in	IN
6745	8815	534	the	the	DT
6745	8815	535	shell	shell	NN
6745	8815	536	,	,	,
6745	8815	537	Canned	Canned	NNP
6745	8815	538	,	,	,
6745	8815	539	croquettes	croquette	VBZ
6745	8815	540	,	,	,
6745	8815	541	Curry	Curry	NNP
6745	8815	542	of	of	IN
6745	8815	543	,	,	,
6745	8815	544	cutlets	cutlet	NNS
6745	8815	545	,	,	,
6745	8815	546	Devilled	Devilled	NNP
6745	8815	547	,	,	,
6745	8815	548	in	in	IN
6745	8815	549	the	the	DT
6745	8815	550	shell	shell	NN
6745	8815	551	,	,	,
6745	8815	552	Escaloped	Escaloped	NNP
6745	8815	553	,	,	,
6745	8815	554	patties	patty	NNS
6745	8815	555	,	,	,
6745	8815	556	Potted	Potted	NNP
6745	8815	557	,	,	,
6745	8815	558	salad	salad	NN
6745	8815	559	,	,	,
6745	8815	560	sauce	sauce	NN
6745	8815	561	,	,	,
6745	8815	562	soup	soup	NN
6745	8815	563	,	,	,
6745	8815	564	Stewed	Stewed	NNP
6745	8815	565	,	,	,
6745	8815	566	To	to	TO
6745	8815	567	open	open	VB
6745	8815	568	a	a	DT
6745	8815	569	,	,	,
6745	8815	570	_	_	NNP
6745	8815	571	Vol	Vol	NNP
6745	8815	572	-	-	HYPH
6745	8815	573	au	au	NNP
6745	8815	574	-	-	HYPH
6745	8815	575	vent	vent	NN
6745	8815	576	of	of	IN
6745	8815	577	_	_	NNP
6745	8815	578	,	,	,
6745	8815	579	Macaroni	Macaroni	NNP
6745	8815	580	,	,	,
6745	8815	581	_	_	NNP
6745	8815	582	à	à	NNP
6745	8815	583	l'Italienne	l'Italienne	NNP
6745	8815	584	_	_	NNP
6745	8815	585	,	,	,
6745	8815	586	Boiled	Boiled	NNP
6745	8815	587	,	,	,
6745	8815	588	_	_	NNP
6745	8815	589	Chartreuse	Chartreuse	NNP
6745	8815	590	_	_	NNP
6745	8815	591	of	of	IN
6745	8815	592	chicken	chicken	NNP
6745	8815	593	and	and	CC
6745	8815	594	,	,	,
6745	8815	595	in	in	IN
6745	8815	596	gravy	gravy	NN
6745	8815	597	,	,	,
6745	8815	598	with	with	IN
6745	8815	599	cheese	cheese	NN
6745	8815	600	,	,	,
6745	8815	601	with	with	IN
6745	8815	602	cream	cream	NN
6745	8815	603	sauce	sauce	NN
6745	8815	604	,	,	,
6745	8815	605	with	with	IN
6745	8815	606	tomato	tomato	NN
6745	8815	607	sauce	sauce	NN
6745	8815	608	,	,	,
6745	8815	609	Macaroon	Macaroon	NNP
6745	8815	610	ice	ice	NN
6745	8815	611	cream	cream	NN
6745	8815	612	,	,	,
6745	8815	613	Mackerel	Mackerel	NNP
6745	8815	614	,	,	,
6745	8815	615	Mackerel	Mackerel	NNP
6745	8815	616	,	,	,
6745	8815	617	_	_	NNP
6745	8815	618	Continued	Continued	NNP
6745	8815	619	.	.	.
6745	8815	620	_	_	NNP
6745	8815	621	,	,	,
6745	8815	622	Potted	Potted	NNP
6745	8815	623	,	,	,
6745	8815	624	_	_	NNP
6745	8815	625	Maître	Maître	NNP
6745	8815	626	d'hôtel	d'hôtel	NNP
6745	8815	627	_	_	NNP
6745	8815	628	butter	butter	NN
6745	8815	629	,	,	,
6745	8815	630	sauce	sauce	NN
6745	8815	631	,	,	,
6745	8815	632	Mangoes	Mangoes	NNP
6745	8815	633	,	,	,
6745	8815	634	Pickled	Pickled	NNP
6745	8815	635	,	,	,
6745	8815	636	Marbled	marbled	JJ
6745	8815	637	veal	veal	NN
6745	8815	638	,	,	,
6745	8815	639	Marinades	Marinades	NNP
6745	8815	640	,	,	,
6745	8815	641	MARKETING	MARKETING	NNP
6745	8815	642	,	,	,
6745	8815	643	Beef	Beef	NNP
6745	8815	644	,	,	,
6745	8815	645	As	as	IN
6745	8815	646	to	to	IN
6745	8815	647	choosing	choose	VBG
6745	8815	648	it	-PRON-	PRP
6745	8815	649	,	,	,
6745	8815	650	Fore	Fore	NNP
6745	8815	651	-	-	HYPH
6745	8815	652	quarter	quarter	NN
6745	8815	653	,	,	,
6745	8815	654	Hearts	Hearts	NNPS
6745	8815	655	,	,	,
6745	8815	656	Hind	hind	NN
6745	8815	657	-	-	HYPH
6745	8815	658	quarter	quarter	NN
6745	8815	659	,	,	,
6745	8815	660	Kidneys	Kidneys	NNP
6745	8815	661	,	,	,
6745	8815	662	Liver	Liver	NNP
6745	8815	663	,	,	,
6745	8815	664	Porter	Porter	NNP
6745	8815	665	-	-	HYPH
6745	8815	666	house	house	NNP
6745	8815	667	steak	steak	NN
6745	8815	668	,	,	,
6745	8815	669	Quality	Quality	NNP
6745	8815	670	and	and	CC
6745	8815	671	cost	cost	NN
6745	8815	672	,	,	,
6745	8815	673	Rattle	Rattle	NNP
6745	8815	674	-	-	HYPH
6745	8815	675	ran	ran	NNP
6745	8815	676	,	,	,
6745	8815	677	Ribs	Ribs	NNP
6745	8815	678	,	,	,
6745	8815	679	Round	Round	NNP
6745	8815	680	steak	steak	NN
6745	8815	681	,	,	,
6745	8815	682	Rump	Rump	NNP
6745	8815	683	steak	steak	NN
6745	8815	684	,	,	,
6745	8815	685	Sirloin	Sirloin	NNP
6745	8815	686	,	,	,
6745	8815	687	Sirloin	Sirloin	NNP
6745	8815	688	steak	steak	NN
6745	8815	689	,	,	,
6745	8815	690	Tenderloin	Tenderloin	NNP
6745	8815	691	steak	steak	NN
6745	8815	692	,	,	,
6745	8815	693	The	the	DT
6745	8815	694	rump	rump	NN
6745	8815	695	,	,	,
6745	8815	696	Tongues	Tongues	NNPS
6745	8815	697	,	,	,
6745	8815	698	Fish	Fish	NNP
6745	8815	699	,	,	,
6745	8815	700	Bass	Bass	NNP
6745	8815	701	,	,	,
6745	8815	702	Black	Black	NNP
6745	8815	703	-	-	HYPH
6745	8815	704	fish	fish	NN
6745	8815	705	,	,	,
6745	8815	706	or	or	CC
6745	8815	707	tautog	tautog	NN
6745	8815	708	,	,	,
6745	8815	709	Blue	blue	JJ
6745	8815	710	-	-	HYPH
6745	8815	711	fish	fish	NN
6745	8815	712	,	,	,
6745	8815	713	Clams	Clams	NNPS
6745	8815	714	,	,	,
6745	8815	715	Cod	Cod	NNP
6745	8815	716	,	,	,
6745	8815	717	Crabs	Crabs	NNP
6745	8815	718	,	,	,
6745	8815	719	Cusk	Cusk	NNP
6745	8815	720	,	,	,
6745	8815	721	Eels	Eels	NNP
6745	8815	722	,	,	,
6745	8815	723	Flounders	Flounders	NNPS
6745	8815	724	,	,	,
6745	8815	725	Haddock	Haddock	NNP
6745	8815	726	,	,	,
6745	8815	727	Halibut	Halibut	NNP
6745	8815	728	,	,	,
6745	8815	729	Lake	Lake	NNP
6745	8815	730	shad	shad	VBD
6745	8815	731	,	,	,
6745	8815	732	Lobster	Lobster	NNP
6745	8815	733	,	,	,
6745	8815	734	Mackerel	Mackerel	NNP
6745	8815	735	,	,	,
6745	8815	736	Mullet	Mullet	NNP
6745	8815	737	,	,	,
6745	8815	738	Oysters	Oysters	NNP
6745	8815	739	,	,	,
6745	8815	740	Pollock	Pollock	NNP
6745	8815	741	,	,	,
6745	8815	742	Salmon	Salmon	NNP
6745	8815	743	,	,	,
6745	8815	744	Scollops	Scollops	NNP
6745	8815	745	,	,	,
6745	8815	746	Shad	Shad	NNP
6745	8815	747	,	,	,
6745	8815	748	Shrimp	Shrimp	NNP
6745	8815	749	,	,	,
6745	8815	750	Small	Small	NNP
6745	8815	751	,	,	,
6745	8815	752	or	or	CC
6745	8815	753	pan	pan	NN
6745	8815	754	-	-	HYPH
6745	8815	755	fish	fish	NN
6745	8815	756	,	,	,
6745	8815	757	Smelts	Smelts	NNP
6745	8815	758	,	,	,
6745	8815	759	Sturgeon	Sturgeon	NNP
6745	8815	760	,	,	,
6745	8815	761	Sword	Sword	NNP
6745	8815	762	-	-	HYPH
6745	8815	763	fish	fish	NN
6745	8815	764	,	,	,
6745	8815	765	Tautog	Tautog	NNP
6745	8815	766	,	,	,
6745	8815	767	Terrapin	Terrapin	NNP
6745	8815	768	,	,	,
6745	8815	769	Turbot	Turbot	NNP
6745	8815	770	,	,	,
6745	8815	771	Weak	weak	JJ
6745	8815	772	-	-	HYPH
6745	8815	773	fish	fish	NN
6745	8815	774	,	,	,
6745	8815	775	White	white	JJ
6745	8815	776	-	-	HYPH
6745	8815	777	fish	fish	NN
6745	8815	778	,	,	,
6745	8815	779	or	or	CC
6745	8815	780	lake	lake	NN
6745	8815	781	shad	shad	NNP
6745	8815	782	,	,	,
6745	8815	783	Lamb	Lamb	NNP
6745	8815	784	,	,	,
6745	8815	785	Kidneys	Kidneys	NNP
6745	8815	786	,	,	,
6745	8815	787	Tongues	Tongues	NNPS
6745	8815	788	,	,	,
6745	8815	789	Mutton	Mutton	NNP
6745	8815	790	,	,	,
6745	8815	791	Chops	Chops	NNPS
6745	8815	792	and	and	CC
6745	8815	793	cutlets	cutlet	NNS
6745	8815	794	.	.	.
6745	8816	1	Fore	fore	JJ
6745	8816	2	-	-	HYPH
6745	8816	3	quarter	quarter	NN
6745	8816	4	,	,	,
6745	8816	5	Hind	hind	NN
6745	8816	6	-	-	HYPH
6745	8816	7	quarter	quarter	NN
6745	8816	8	,	,	,
6745	8816	9	Leg	Leg	NNP
6745	8816	10	,	,	,
6745	8816	11	Loin	Loin	NNP
6745	8816	12	,	,	,
6745	8816	13	Prices	Prices	NNPS
6745	8816	14	,	,	,
6745	8816	15	Pork	Pork	NNP
6745	8816	16	,	,	,
6745	8816	17	Kidneys	Kidneys	NNP
6745	8816	18	,	,	,
6745	8816	19	Liver	Liver	NNP
6745	8816	20	,	,	,
6745	8816	21	Sausages	Sausages	NNP
6745	8816	22	,	,	,
6745	8816	23	Poultry	Poultry	NNP
6745	8816	24	and	and	CC
6745	8816	25	Game	Game	NNP
6745	8816	26	,	,	,
6745	8816	27	Chickens	Chickens	NNPS
6745	8816	28	,	,	,
6745	8816	29	Ducks	Ducks	NNPS
6745	8816	30	,	,	,
6745	8816	31	Fowl	Fowl	NNP
6745	8816	32	,	,	,
6745	8816	33	Geese	Geese	NNP
6745	8816	34	,	,	,
6745	8816	35	Grouse	Grouse	NNP
6745	8816	36	,	,	,
6745	8816	37	or	or	CC
6745	8816	38	prairie	prairie	NN
6745	8816	39	chicken	chicken	NN
6745	8816	40	,	,	,
6745	8816	41	Partridges	Partridges	NNPS
6745	8816	42	,	,	,
6745	8816	43	Pigeons	Pigeons	NNPS
6745	8816	44	,	,	,
6745	8816	45	Quail	Quail	NNP
6745	8816	46	,	,	,
6745	8816	47	Squabs	Squabs	NNP
6745	8816	48	,	,	,
6745	8816	49	Turkeys	Turkeys	NNP
6745	8816	50	,	,	,
6745	8816	51	Venison	Venison	NNP
6745	8816	52	,	,	,
6745	8816	53	Woodcock	Woodcock	NNP
6745	8816	54	,	,	,
6745	8816	55	Veal	Veal	NNP
6745	8816	56	,	,	,
6745	8816	57	Vegetables	Vegetables	NNPS
6745	8816	58	,	,	,
6745	8816	59	Artichokes	Artichokes	NNP
6745	8816	60	,	,	,
6745	8816	61	Asparagus	Asparagus	NNP
6745	8816	62	,	,	,
6745	8816	63	Beans	Beans	NNPS
6745	8816	64	,	,	,
6745	8816	65	Cauliflower	Cauliflower	NNP
6745	8816	66	,	,	,
6745	8816	67	Celery	Celery	NNP
6745	8816	68	,	,	,
6745	8816	69	Chicory	Chicory	NNP
6745	8816	70	,	,	,
6745	8816	71	or	or	CC
6745	8816	72	endive	endive	JJ
6745	8816	73	,	,	,
6745	8816	74	Corn	Corn	NNP
6745	8816	75	,	,	,
6745	8816	76	Cucumbers	Cucumbers	NNPS
6745	8816	77	,	,	,
6745	8816	78	Dandelions	Dandelions	NNPS
6745	8816	79	,	,	,
6745	8816	80	Endive	Endive	NNP
6745	8816	81	,	,	,
6745	8816	82	Lettuce	Lettuce	NNP
6745	8816	83	,	,	,
6745	8816	84	Mushrooms	Mushrooms	NNPS
6745	8816	85	,	,	,
6745	8816	86	Radishes	Radishes	NNP
6745	8816	87	,	,	,
6745	8816	88	Spinach	spinach	NN
6745	8816	89	,	,	,
6745	8816	90	Sweet	sweet	JJ
6745	8816	91	herbs	herb	NNS
6745	8816	92	,	,	,
6745	8816	93	Tomatoes	Tomatoes	NNPS
6745	8816	94	,	,	,
6745	8816	95	When	when	WRB
6745	8816	96	in	in	IN
6745	8816	97	season	season	NN
6745	8816	98	,	,	,
6745	8816	99	Marking	mark	VBG
6745	8816	100	cakes	cake	NNS
6745	8816	101	in	in	IN
6745	8816	102	gold	gold	NN
6745	8816	103	,	,	,
6745	8816	104	Mayonnaise	Mayonnaise	NNP
6745	8816	105	dressings	dressing	VBZ
6745	8816	106	,	,	,
6745	8816	107	Meal	Meal	NNP
6745	8816	108	,	,	,
6745	8816	109	Indian	Indian	NNP
6745	8816	110	Oat	Oat	NNP
6745	8816	111	Rye	Rye	NNP
6745	8816	112	Meat	Meat	NNP
6745	8816	113	and	and	CC
6745	8816	114	fish	fish	NN
6745	8816	115	sauces	sauce	NNS
6745	8816	116	.	.	.
6745	8817	1	and	and	CC
6745	8817	2	potato	potato	NN
6745	8817	3	salad	salad	NN
6745	8817	4	,	,	,
6745	8817	5	Cold	Cold	NNP
6745	8817	6	,	,	,
6745	8817	7	with	with	IN
6745	8817	8	purée	purée	NN
6745	8817	9	of	of	IN
6745	8817	10	potato	potato	NN
6745	8817	11	.	.	.
6745	8818	1	Escaloped	Escaloped	NNP
6745	8818	2	MEATS	MEATS	NNP
6745	8818	3	,	,	,
6745	8818	4	Boiling	Boiling	NNP
6745	8818	5	,	,	,
6745	8818	6	Cornedbeef	Cornedbeef	NNP
6745	8818	7	,	,	,
6745	8818	8	Ham	Ham	NNP
6745	8818	9	,	,	,
6745	8818	10	Lamb	Lamb	NNP
6745	8818	11	,	,	,
6745	8818	12	Leg	Leg	NNP
6745	8818	13	of	of	IN
6745	8818	14	mutton	mutton	NN
6745	8818	15	,	,	,
6745	8818	16	Tongues	Tongues	NNPS
6745	8818	17	,	,	,
6745	8818	18	Broiling	Broiling	NNP
6745	8818	19	,	,	,
6745	8818	20	Beefsteak	Beefsteak	NNP
6745	8818	21	,	,	,
6745	8818	22	Mutton	Mutton	NNP
6745	8818	23	chops	chop	NNS
6745	8818	24	,	,	,
6745	8818	25	Roasting	roasting	NN
6745	8818	26	,	,	,
6745	8818	27	Beef	Beef	NNP
6745	8818	28	,	,	,
6745	8818	29	with	with	IN
6745	8818	30	Yorkshire	Yorkshire	NNP
6745	8818	31	pudding	pudding	NN
6745	8818	32	Fillet	Fillet	NNP
6745	8818	33	of	of	IN
6745	8818	34	veal	veal	NN
6745	8818	35	,	,	,
6745	8818	36	Ham	Ham	NNP
6745	8818	37	,	,	,
6745	8818	38	in	in	IN
6745	8818	39	the	the	DT
6745	8818	40	oven	oven	NN
6745	8818	41	,	,	,
6745	8818	42	Rolled	rolled	JJ
6745	8818	43	rib	rib	NN
6745	8818	44	,	,	,
6745	8818	45	Miscellaneous	miscellaneous	JJ
6745	8818	46	modes	mode	NNS
6745	8818	47	,	,	,
6745	8818	48	Beef	Beef	NNP
6745	8818	49	stew	stew	NN
6745	8818	50	,	,	,
6745	8818	51	Braised	braise	VBN
6745	8818	52	beef	beef	NN
6745	8818	53	,	,	,
6745	8818	54	Braised	Braised	NNP
6745	8818	55	breast	breast	NN
6745	8818	56	of	of	IN
6745	8818	57	lamb	lamb	NN
6745	8818	58	,	,	,
6745	8818	59	Fricandeau	Fricandeau	NNP
6745	8818	60	of	of	IN
6745	8818	61	veal	veal	NN
6745	8818	62	,	,	,
6745	8818	63	Irish	irish	JJ
6745	8818	64	stew	stew	NN
6745	8818	65	,	,	,
6745	8818	66	Leg	Leg	NNP
6745	8818	67	of	of	IN
6745	8818	68	lamb	lamb	NNP
6745	8818	69	,	,	,
6745	8818	70	_	_	NNP
6745	8818	71	à	à	NNP
6745	8818	72	la	la	NNP
6745	8818	73	française	française	NNP
6745	8818	74	_	_	NNP
6745	8818	75	,	,	,
6745	8818	76	Scotch	Scotch	NNP
6745	8818	77	roll	roll	NN
6745	8818	78	,	,	,
6745	8818	79	Toad	Toad	NNP
6745	8818	80	in	in	IN
6745	8818	81	the	the	DT
6745	8818	82	hole	hole	NN
6745	8818	83	,	,	,
6745	8818	84	Meg	Meg	NNP
6745	8818	85	Merrilies	Merrilies	NNP
6745	8818	86	'	'	POS
6745	8818	87	soup	soup	NN
6745	8818	88	,	,	,
6745	8818	89	Melon	Melon	NNP
6745	8818	90	,	,	,
6745	8818	91	Sweet	Sweet	NNP
6745	8818	92	Minced	Minced	NNP
6745	8818	93	veal	veal	NN
6745	8818	94	and	and	CC
6745	8818	95	eggs	egg	NNS
6745	8818	96	,	,	,
6745	8818	97	Mince	mince	NN
6745	8818	98	-	-	HYPH
6745	8818	99	pie	pie	NN
6745	8818	100	meat	meat	NN
6745	8818	101	,	,	,
6745	8818	102	Mock	Mock	NNP
6745	8818	103	bisque	bisque	JJ
6745	8818	104	soup	soup	NN
6745	8818	105	,	,	,
6745	8818	106	Molasses	Molasses	NNP
6745	8818	107	pound	pound	NN
6745	8818	108	cake	cake	NN
6745	8818	109	,	,	,
6745	8818	110	Muffins	Muffins	NNP
6745	8818	111	,	,	,
6745	8818	112	Corn	Corn	NNP
6745	8818	113	,	,	,
6745	8818	114	English	English	NNP
6745	8818	115	,	,	,
6745	8818	116	Fried	Fried	NNP
6745	8818	117	Indian	Indian	NNP
6745	8818	118	,	,	,
6745	8818	119	Graham	Graham	NNP
6745	8818	120	,	,	,
6745	8818	121	Hominy	Hominy	NNP
6745	8818	122	,	,	,
6745	8818	123	Raised	Raised	NNP
6745	8818	124	,	,	,
6745	8818	125	Rice	Rice	NNP
6745	8818	126	,	,	,
6745	8818	127	Rye	Rye	NNP
6745	8818	128	,	,	,
6745	8818	129	Mullet	Mullet	NNP
6745	8818	130	,	,	,
6745	8818	131	Mulligatawny	Mulligatawny	NNP
6745	8818	132	soups	soup	NNS
6745	8818	133	,	,	,
6745	8818	134	Mushrooms	Mushrooms	NNP
6745	8818	135	,	,	,
6745	8818	136	Mutton	Mutton	NNP
6745	8818	137	.	.	.
6745	8819	1	See	see	VB
6745	8819	2	"	"	``
6745	8819	3	Marketing	marketing	NN
6745	8819	4	"	"	''
6745	8819	5	in	in	IN
6745	8819	6	Index	Index	NNP
6745	8819	7	.	.	.
6745	8820	1	chops	chop	NNS
6745	8820	2	,	,	,
6745	8820	3	broiled	broil	VBN
6745	8820	4	,	,	,
6745	8820	5	cutlets	cutlet	NNS
6745	8820	6	,	,	,
6745	8820	7	Leg	Leg	NNP
6745	8820	8	of	of	IN
6745	8820	9	boiled	boiled	NNP
6745	8820	10	,	,	,
6745	8820	11	Ragout	Ragout	NNP
6745	8820	12	of	of	IN
6745	8820	13	_	_	NNP
6745	8820	14	réchauffé	réchauffé	NNS
6745	8820	15	_	_	NNP
6745	8820	16	Nesselrode	Nesselrode	NNP
6745	8820	17	pudding	pudding	NN
6745	8820	18	,	,	,
6745	8820	19	Nut	Nut	NNP
6745	8820	20	cake	cake	NN
6745	8820	21	,	,	,
6745	8820	22	Oatmeal	Oatmeal	NNP
6745	8820	23	,	,	,
6745	8820	24	Okra	Okra	NNP
6745	8820	25	,	,	,
6745	8820	26	escaloped	escalope	VBN
6745	8820	27	,	,	,
6745	8820	28	with	with	IN
6745	8820	29	tomatoes	tomato	NNS
6745	8820	30	,	,	,
6745	8820	31	soups	soup	NNS
6745	8820	32	,	,	,
6745	8820	33	stewed	stew	VBD
6745	8820	34	,	,	,
6745	8820	35	stewed	stew	VBD
6745	8820	36	,	,	,
6745	8820	37	with	with	IN
6745	8820	38	tomatoes	tomato	NNS
6745	8820	39	,	,	,
6745	8820	40	Olives	Olives	NNPS
6745	8820	41	,	,	,
6745	8820	42	Beef	Beef	NNP
6745	8820	43	,	,	,
6745	8820	44	sauce	sauce	NN
6745	8820	45	,	,	,
6745	8820	46	Veal	Veal	NNP
6745	8820	47	,	,	,
6745	8820	48	OMELETS	OMELETS	NNP
6745	8820	49	,	,	,
6745	8820	50	Baked	Baked	NNP
6745	8820	51	,	,	,
6745	8820	52	Cheese	Cheese	NNP
6745	8820	53	,	,	,
6745	8820	54	Chicken	Chicken	NNP
6745	8820	55	,	,	,
6745	8820	56	Corn	Corn	NNP
6745	8820	57	,	,	,
6745	8820	58	Fish	fish	NN
6745	8820	59	,	,	,
6745	8820	60	Ham	Ham	NNP
6745	8820	61	,	,	,
6745	8820	62	Jelly	Jelly	NNP
6745	8820	63	,	,	,
6745	8820	64	Plain	Plain	NNP
6745	8820	65	,	,	,
6745	8820	66	Quaker	Quaker	NNP
6745	8820	67	,	,	,
6745	8820	68	Savory	Savory	NNP
6745	8820	69	,	,	,
6745	8820	70	_	_	NNP
6745	8820	71	Soufflé	Soufflé	NNP
6745	8820	72	à	à	NNP
6745	8820	73	la	la	NNP
6745	8820	74	crème	crème	NNP
6745	8820	75	_	_	NNP
6745	8820	76	,	,	,
6745	8820	77	_	_	NNP
6745	8820	78	Soufflé	Soufflé	NNP
6745	8820	79	a	a	DT
6745	8820	80	la	la	NNP
6745	8820	81	poête	poête	NN
6745	8820	82	_	_	NNP
6745	8820	83	,	,	,
6745	8820	84	Onions	Onions	NNP
6745	8820	85	,	,	,
6745	8820	86	Baked	Baked	NNP
6745	8820	87	,	,	,
6745	8820	88	soup	soup	NN
6745	8820	89	,	,	,
6745	8820	90	Stuffed	Stuffed	NNP
6745	8820	91	,	,	,
6745	8820	92	To	to	TO
6745	8820	93	get	get	VB
6745	8820	94	juice	juice	NN
6745	8820	95	of	of	IN
6745	8820	96	,	,	,
6745	8820	97	Orange	Orange	NNP
6745	8820	98	Bavarian	Bavarian	NNP
6745	8820	99	cream	cream	NN
6745	8820	100	,	,	,
6745	8820	101	cake	cake	NN
6745	8820	102	,	,	,
6745	8820	103	diplomatic	diplomatic	JJ
6745	8820	104	pudding	pudding	NN
6745	8820	105	ice	ice	NN
6745	8820	106	cream	cream	NN
6745	8820	107	,	,	,
6745	8820	108	jelly	jelly	NNP
6745	8820	109	,	,	,
6745	8820	110	marmalade	marmalade	NN
6745	8820	111	,	,	,
6745	8820	112	pie	pie	NN
6745	8820	113	,	,	,
6745	8820	114	pudding	pudding	NN
6745	8820	115	,	,	,
6745	8820	116	sherbet	sherbet	NN
6745	8820	117	,	,	,
6745	8820	118	_	_	NNP
6745	8820	119	soufflé	soufflé	NNP
6745	8820	120	_	_	NNP
6745	8820	121	,	,	,
6745	8820	122	sponge	sponge	NN
6745	8820	123	,	,	,
6745	8820	124	Oranges	Oranges	NNPS
6745	8820	125	,	,	,
6745	8820	126	Preserved	Preserved	NNP
6745	8820	127	sour	sour	JJ
6745	8820	128	,	,	,
6745	8820	129	Ox	Ox	NNP
6745	8820	130	tails	tail	NNS
6745	8820	131	,	,	,
6745	8820	132	_	_	NNP
6745	8820	133	à	à	NNP
6745	8820	134	la	la	NNP
6745	8820	135	Tartare	Tartare	NNP
6745	8820	136	_	_	NNP
6745	8820	137	,	,	,
6745	8820	138	Haricot	Haricot	NNP
6745	8820	139	of	of	IN
6745	8820	140	,	,	,
6745	8820	141	Stewed	Stewed	NNP
6745	8820	142	,	,	,
6745	8820	143	OYSTERS	OYSTERS	NNP
6745	8820	144	,	,	,
6745	8820	145	_	_	NNP
6745	8820	146	Chartreuse	Chartreuse	NNP
6745	8820	147	_	_	NNP
6745	8820	148	of	of	IN
6745	8820	149	,	,	,
6745	8820	150	Creamed	Creamed	NNP
6745	8820	151	,	,	,
6745	8820	152	Croquettes	Croquettes	NNP
6745	8820	153	,	,	,
6745	8820	154	_	_	NNP
6745	8820	155	Crôustade	Crôustade	NNP
6745	8820	156	_	_	NNP
6745	8820	157	of	of	IN
6745	8820	158	,	,	,
6745	8820	159	Escaloped	Escaloped	NNP
6745	8820	160	,	,	,
6745	8820	161	Fricasseed	Fricasseed	NNP
6745	8820	162	,	,	,
6745	8820	163	Fritters	Fritters	NNP
6745	8820	164	,	,	,
6745	8820	165	in	in	IN
6745	8820	166	escalop	escalop	NN
6745	8820	167	shells	shell	NNS
6745	8820	168	,	,	,
6745	8820	169	Little	little	JJ
6745	8820	170	pigs	pig	NNS
6745	8820	171	in	in	IN
6745	8820	172	blankets	blanket	NNS
6745	8820	173	,	,	,
6745	8820	174	on	on	IN
6745	8820	175	a	a	DT
6745	8820	176	block	block	NN
6745	8820	177	of	of	IN
6745	8820	178	ice	ice	NN
6745	8820	179	,	,	,
6745	8820	180	on	on	IN
6745	8820	181	the	the	DT
6745	8820	182	half	half	NN
6745	8820	183	shell	shell	NN
6745	8820	184	,	,	,
6745	8820	185	panned	pan	VBD
6745	8820	186	in	in	IN
6745	8820	187	the	the	DT
6745	8820	188	shell	shell	NN
6745	8820	189	,	,	,
6745	8820	190	panned	pan	VBD
6745	8820	191	in	in	IN
6745	8820	192	their	-PRON-	PRP$
6745	8820	193	own	own	JJ
6745	8820	194	liquor	liquor	NN
6745	8820	195	,	,	,
6745	8820	196	Patties	Patties	NNP
6745	8820	197	,	,	,
6745	8820	198	Pickled	Pickled	NNP
6745	8820	199	,	,	,
6745	8820	200	roasted	roast	VBN
6745	8820	201	in	in	IN
6745	8820	202	the	the	DT
6745	8820	203	shell	shell	NN
6745	8820	204	,	,	,
6745	8820	205	roasted	roast	VBD
6745	8820	206	,	,	,
6745	8820	207	on	on	IN
6745	8820	208	toast	toast	NN
6745	8820	209	,	,	,
6745	8820	210	Salad	Salad	NNP
6745	8820	211	,	,	,
6745	8820	212	Sauces	Sauces	NNPS
6745	8820	213	,	,	,
6745	8820	214	_	_	NNP
6745	8820	215	Sauté	Sauté	NNP
6745	8820	216	_	_	NNP
6745	8820	217	,	,	,
6745	8820	218	_	_	NNP
6745	8820	219	Vol	Vol	NNP
6745	8820	220	-	-	HYPH
6745	8820	221	au	au	NNP
6745	8820	222	-	-	HYPH
6745	8820	223	vent	vent	NN
6745	8820	224	of	of	IN
6745	8820	225	_	_	NNP
6745	8820	226	,	,	,
6745	8820	227	Pancakes	Pancakes	NNP
6745	8820	228	,	,	,
6745	8820	229	Pan	pan	JJ
6745	8820	230	-	-	NN
6745	8820	231	fish	fish	NN
6745	8820	232	,	,	,
6745	8820	233	Paper	paper	NN
6745	8820	234	cases	case	NNS
6745	8820	235	,	,	,
6745	8820	236	To	to	TO
6745	8820	237	make	make	VB
6745	8820	238	,	,	,
6745	8820	239	Parsley	Parsley	NNP
6745	8820	240	,	,	,
6745	8820	241	To	to	TO
6745	8820	242	fry	fry	VB
6745	8820	243	,	,	,
6745	8820	244	Parsnip	Parsnip	NNP
6745	8820	245	balls	ball	NNS
6745	8820	246	,	,	,
6745	8820	247	Escaloped	Escaloped	NNP
6745	8820	248	,	,	,
6745	8820	249	fried	fry	VBN
6745	8820	250	in	in	IN
6745	8820	251	butter	butter	NN
6745	8820	252	,	,	,
6745	8820	253	fried	fry	VBN
6745	8820	254	in	in	IN
6745	8820	255	molasses	molasse	NNS
6745	8820	256	,	,	,
6745	8820	257	Partridges	Partridges	NNPS
6745	8820	258	,	,	,
6745	8820	259	Larded	Larded	NNP
6745	8820	260	,	,	,
6745	8820	261	Paste	Paste	NNP
6745	8820	262	,	,	,
6745	8820	263	Chopped	Chopped	NNP
6745	8820	264	,	,	,
6745	8820	265	French	French	NNP
6745	8820	266	,	,	,
6745	8820	267	for	for	IN
6745	8820	268	pies	pie	NNS
6745	8820	269	,	,	,
6745	8820	270	French	French	NNP
6745	8820	271	,	,	,
6745	8820	272	for	for	IN
6745	8820	273	soups	soup	NNS
6745	8820	274	,	,	,
6745	8820	275	Puff	Puff	NNP
6745	8820	276	,	,	,
6745	8820	277	Pasties	Pasties	NNPS
6745	8820	278	of	of	IN
6745	8820	279	game	game	NN
6745	8820	280	and	and	CC
6745	8820	281	poultry	poultry	NN
6745	8820	282	,	,	,
6745	8820	283	Pastry	pastry	NN
6745	8820	284	bag	bag	NN
6745	8820	285	,	,	,
6745	8820	286	To	to	TO
6745	8820	287	make	make	VB
6745	8820	288	and	and	CC
6745	8820	289	use	use	VB
6745	8820	290	a	a	DT
6745	8820	291	,	,	,
6745	8820	292	_	_	NNP
6745	8820	293	Pâté	Pâté	NNP
6745	8820	294	de	de	NNP
6745	8820	295	foie	foie	NNP
6745	8820	296	gras	gra	NNS
6745	8820	297	_	_	NNP
6745	8820	298	Patties	Patties	NNP
6745	8820	299	,	,	,
6745	8820	300	Chicken	Chicken	NNP
6745	8820	301	,	,	,
6745	8820	302	Crust	Crust	NNP
6745	8820	303	,	,	,
6745	8820	304	Lobster	Lobster	NNP
6745	8820	305	,	,	,
6745	8820	306	Oyster	Oyster	NNP
6745	8820	307	,	,	,
6745	8820	308	Veal	Veal	NNP
6745	8820	309	,	,	,
6745	8820	310	Peach	Peach	NNP
6745	8820	311	,	,	,
6745	8820	312	Bavarian	bavarian	JJ
6745	8820	313	cream	cream	NN
6745	8820	314	,	,	,
6745	8820	315	ice	ice	NN
6745	8820	316	cream	cream	NN
6745	8820	317	,	,	,
6745	8820	318	méringue	méringue	NN
6745	8820	319	pudding	pudding	NN
6745	8820	320	,	,	,
6745	8820	321	pudding	pudding	NN
6745	8820	322	,	,	,
6745	8820	323	sponge	sponge	NN
6745	8820	324	,	,	,
6745	8820	325	Peaches	Peaches	NNP
6745	8820	326	,	,	,
6745	8820	327	Brandied	Brandied	NNP
6745	8820	328	,	,	,
6745	8820	329	Frozen	Frozen	NNP
6745	8820	330	,	,	,
6745	8820	331	Pickled	Pickled	NNP
6745	8820	332	,	,	,
6745	8820	333	Preserved	Preserved	NNP
6745	8820	334	,	,	,
6745	8820	335	Pears	Pears	NNPS
6745	8820	336	,	,	,
6745	8820	337	Pickled	Pickled	NNP
6745	8820	338	,	,	,
6745	8820	339	Preserved	Preserved	NNP
6745	8820	340	,	,	,
6745	8820	341	Pea	Pea	NNP
6745	8820	342	soup	soup	NN
6745	8820	343	,	,	,
6745	8820	344	Green	Green	NNP
6745	8820	345	,	,	,
6745	8820	346	Peas	Peas	NNP
6745	8820	347	,	,	,
6745	8820	348	_	_	NNP
6745	8820	349	à	à	NNP
6745	8820	350	la	la	NNP
6745	8820	351	française	française	NN
6745	8820	352	,	,	,
6745	8820	353	_	_	NNP
6745	8820	354	when	when	WRB
6745	8820	355	in	in	IN
6745	8820	356	season	season	NN
6745	8820	357	,	,	,
6745	8820	358	Peppers	Peppers	NNPS
6745	8820	359	,	,	,
6745	8820	360	Stuffed	Stuffed	NNP
6745	8820	361	,	,	,
6745	8820	362	Philadelphia	Philadelphia	NNP
6745	8820	363	clam	clam	NN
6745	8820	364	soup	soup	NN
6745	8820	365	,	,	,
6745	8820	366	PICKLED	pickled	NN
6745	8820	367	,	,	,
6745	8820	368	blueberries	blueberry	NNS
6745	8820	369	,	,	,
6745	8820	370	cauliflower	cauliflower	NN
6745	8820	371	,	,	,
6745	8820	372	Chopped	Chopped	NNP
6745	8820	373	pickle	pickle	NN
6745	8820	374	,	,	,
6745	8820	375	cucumbers	cucumber	NNS
6745	8820	376	,	,	,
6745	8820	377	mangoes	mango	NNS
6745	8820	378	,	,	,
6745	8820	379	oysters	oyster	NNS
6745	8820	380	,	,	,
6745	8820	381	peaches	peach	NNS
6745	8820	382	,	,	,
6745	8820	383	pears	pear	NNS
6745	8820	384	and	and	CC
6745	8820	385	sweet	sweet	JJ
6745	8820	386	apples	apple	NNS
6745	8820	387	,	,	,
6745	8820	388	Spiced	spiced	JJ
6745	8820	389	currants	currant	NNS
6745	8820	390	,	,	,
6745	8820	391	Spiced	spiced	JJ
6745	8820	392	plums	plum	NNS
6745	8820	393	,	,	,
6745	8820	394	Stuffed	stuff	VBN
6745	8820	395	peppers	pepper	NNS
6745	8820	396	,	,	,
6745	8820	397	Sweet	sweet	JJ
6745	8820	398	melons	melon	NNS
6745	8820	399	,	,	,
6745	8820	400	Sweet	Sweet	NNP
6745	8820	401	tomato	tomato	NNP
6745	8820	402	,	,	,
6745	8820	403	tomatoes	tomato	NNS
6745	8820	404	,	,	,
6745	8820	405	PIES	PIES	NNP
6745	8820	406	,	,	,
6745	8820	407	Chicken	Chicken	NNP
6745	8820	408	,	,	,
6745	8820	409	Chocolate	Chocolate	NNP
6745	8820	410	,	,	,
6745	8820	411	Cold	cold	JJ
6745	8820	412	game	game	NN
6745	8820	413	,	,	,
6745	8820	414	Corn	Corn	NNP
6745	8820	415	,	,	,
6745	8820	416	How	how	WRB
6745	8820	417	to	to	TO
6745	8820	418	make	make	VB
6745	8820	419	,	,	,
6745	8820	420	Lemon	Lemon	NNP
6745	8820	421	,	,	,
6745	8820	422	Orange	Orange	NNP
6745	8820	423	,	,	,
6745	8820	424	Shepherd	Shepherd	NNP
6745	8820	425	's	's	POS
6745	8820	426	,	,	,
6745	8820	427	Squash	Squash	NNP
6745	8820	428	,	,	,
6745	8820	429	Sweet	sweet	JJ
6745	8820	430	potato	potato	NN
6745	8820	431	,	,	,
6745	8820	432	Pigeons	Pigeons	NNPS
6745	8820	433	,	,	,
6745	8820	434	Broiled	broil	VBN
6745	8820	435	,	,	,
6745	8820	436	in	in	IN
6745	8820	437	jelly	jelly	NNP
6745	8820	438	,	,	,
6745	8820	439	Potted	Potted	NNP
6745	8820	440	,	,	,
6745	8820	441	Pineapple	Pineapple	NNP
6745	8820	442	Bavarian	Bavarian	NNP
6745	8820	443	cream	cream	NN
6745	8820	444	,	,	,
6745	8820	445	ice	ice	NN
6745	8820	446	cream	cream	NN
6745	8820	447	,	,	,
6745	8820	448	jelly	jelly	RB
6745	8820	449	,	,	,
6745	8820	450	Preserved	Preserved	NNP
6745	8820	451	,	,	,
6745	8820	452	sherbet	sherbet	NN
6745	8820	453	,	,	,
6745	8820	454	sponge	sponge	JJ
6745	8820	455	,	,	,
6745	8820	456	Piquant	piquant	JJ
6745	8820	457	sauce	sauce	NN
6745	8820	458	,	,	,
6745	8820	459	Pistachio	Pistachio	NNP
6745	8820	460	ice	ice	NN
6745	8820	461	cream	cream	NN
6745	8820	462	,	,	,
6745	8820	463	Plum	Plum	NNP
6745	8820	464	cake	cake	NN
6745	8820	465	,	,	,
6745	8820	466	Kneaded	Kneaded	NNP
6745	8820	467	,	,	,
6745	8820	468	pudding	pudding	NN
6745	8820	469	,	,	,
6745	8820	470	Plums	Plums	NNP
6745	8820	471	,	,	,
6745	8820	472	Preserved	Preserved	NNP
6745	8820	473	,	,	,
6745	8820	474	Spiced	spice	VBN
6745	8820	475	,	,	,
6745	8820	476	Polish	polish	JJ
6745	8820	477	salad	salad	NN
6745	8820	478	,	,	,
6745	8820	479	sauce	sauce	NN
6745	8820	480	,	,	,
6745	8820	481	Pollock	Pollock	NNP
6745	8820	482	,	,	,
6745	8820	483	Pork	Pork	NNP
6745	8820	484	,	,	,
6745	8820	485	see	see	VB
6745	8820	486	"	"	``
6745	8820	487	Marketing	marketing	NN
6745	8820	488	"	"	''
6745	8820	489	in	in	IN
6745	8820	490	Index	Index	NNP
6745	8820	491	.	.	.
6745	8820	492	,	,	,
6745	8820	493	Port	port	NN
6745	8820	494	wine	wine	NN
6745	8820	495	sauce	sauce	NN
6745	8820	496	,	,	,
6745	8820	497	_	_	NNP
6745	8820	498	Potage	Potage	NNP
6745	8820	499	à	à	NNP
6745	8820	500	la	la	NNP
6745	8820	501	reine	reine	NNP
6745	8820	502	_	_	NNP
6745	8820	503	,	,	,
6745	8820	504	Potatoes	Potatoes	NNP
6745	8820	505	,	,	,
6745	8820	506	_	_	NNP
6745	8820	507	à	à	NNP
6745	8820	508	la	la	NNP
6745	8820	509	maître	maître	NNP
6745	8820	510	d'hôtel	d'hôtel	NNP
6745	8820	511	,	,	,
6745	8820	512	à	à	NNP
6745	8820	513	la	la	NNP
6745	8820	514	Parisienne	Parisienne	NNP
6745	8820	515	,	,	,
6745	8820	516	à	à	NNP
6745	8820	517	la	la	NNP
6745	8820	518	royale	royale	NNP
6745	8820	519	,	,	,
6745	8820	520	à	à	NNP
6745	8820	521	l'Italienne	l'Italienne	NNP
6745	8820	522	_	_	NNP
6745	8820	523	,	,	,
6745	8820	524	baked	bake	VBD
6745	8820	525	with	with	IN
6745	8820	526	roast	roast	NN
6745	8820	527	beef	beef	NN
6745	8820	528	,	,	,
6745	8820	529	balls	ball	NNS
6745	8820	530	,	,	,
6745	8820	531	fried	fry	VBN
6745	8820	532	in	in	IN
6745	8820	533	butter	butter	NN
6745	8820	534	,	,	,
6745	8820	535	Boiled	Boiled	NNP
6745	8820	536	,	,	,
6745	8820	537	borders	border	NNS
6745	8820	538	,	,	,
6745	8820	539	Broiled	broil	VBN
6745	8820	540	,	,	,
6745	8820	541	Creamed	Creamed	NNP
6745	8820	542	,	,	,
6745	8820	543	croquettes	croquette	VBZ
6745	8820	544	,	,	,
6745	8820	545	Duchess	Duchess	NNP
6745	8820	546	,	,	,
6745	8820	547	Escaloped	Escaloped	NNP
6745	8820	548	,	,	,
6745	8820	549	Fried	Fried	NNP
6745	8820	550	,	,	,
6745	8820	551	fritters	fritter	NNS
6745	8820	552	,	,	,
6745	8820	553	Housekeeper	Housekeeper	NNP
6745	8820	554	's	's	POS
6745	8820	555	,	,	,
6745	8820	556	Lyonnaise	Lyonnaise	NNP
6745	8820	557	,	,	,
6745	8820	558	Mashed	Mashed	NNP
6745	8820	559	,	,	,
6745	8820	560	puffs	puff	NNS
6745	8820	561	,	,	,
6745	8820	562	Purée	Purée	NNP
6745	8820	563	of	of	IN
6745	8820	564	,	,	,
6745	8820	565	Riced	Riced	NNP
6745	8820	566	,	,	,
6745	8820	567	Salad	Salad	NNP
6745	8820	568	,	,	,
6745	8820	569	_	_	NNP
6745	8820	570	soufflé	soufflé	NNP
6745	8820	571	_	_	NNP
6745	8820	572	,	,	,
6745	8820	573	soup	soup	NN
6745	8820	574	,	,	,
6745	8820	575	Stewed	Stewed	NNP
6745	8820	576	,	,	,
6745	8820	577	Sweet	Sweet	NNP
6745	8820	578	,	,	,
6745	8820	579	when	when	WRB
6745	8820	580	in	in	IN
6745	8820	581	season	season	NN
6745	8820	582	,	,	,
6745	8820	583	POTTING	POTTING	NNP
6745	8820	584	,	,	,
6745	8820	585	beef	beef	NN
6745	8820	586	,	,	,
6745	8820	587	chickens	chicken	NNS
6745	8820	588	,	,	,
6745	8820	589	fish	fish	NN
6745	8820	590	,	,	,
6745	8820	591	ham	ham	NN
6745	8820	592	,	,	,
6745	8820	593	lobsters	lobster	NNS
6745	8820	594	,	,	,
6745	8820	595	mackerel	mackerel	NN
6745	8820	596	,	,	,
6745	8820	597	smelts	smelt	NNS
6745	8820	598	,	,	,
6745	8820	599	tongue	tongue	NN
6745	8820	600	,	,	,
6745	8820	601	veal	veal	NN
6745	8820	602	,	,	,
6745	8820	603	POULTRY	POULTRY	NNP
6745	8820	604	,	,	,
6745	8820	605	See	see	UH
6745	8820	606	"	"	``
6745	8820	607	Marketing	marketing	NN
6745	8820	608	"	"	''
6745	8820	609	in	in	IN
6745	8820	610	Index	Index	NNP
6745	8820	611	.	.	.
6745	8821	1	Chicken	Chicken	NNP
6745	8821	2	_	_	NNP
6745	8821	3	à	à	NNP
6745	8821	4	la	la	NNP
6745	8821	5	matelote	matelote	NNP
6745	8821	6	,	,	,
6745	8821	7	à	à	NNP
6745	8821	8	la	la	NNP
6745	8821	9	reine	reine	NNP
6745	8821	10	,	,	,
6745	8821	11	à	à	NNP
6745	8821	12	la	la	NNP
6745	8821	13	Tartare	Tartare	NNP
6745	8821	14	_	_	NNP
6745	8821	15	,	,	,
6745	8821	16	Broiled	Broiled	NNP
6745	8821	17	,	,	,
6745	8821	18	Roasted	Roasted	NNP
6745	8821	19	,	,	,
6745	8821	20	stew	stew	NN
6745	8821	21	with	with	IN
6745	8821	22	dumplings	dumpling	NNS
6745	8821	23	,	,	,
6745	8821	24	Duck	Duck	NNP
6745	8821	25	,	,	,
6745	8821	26	Roasted	Roasted	NNP
6745	8821	27	,	,	,
6745	8821	28	Fowl	fowl	NN
6745	8821	29	and	and	CC
6745	8821	30	pork	pork	NN
6745	8821	31	,	,	,
6745	8821	32	Fowl	fowl	NN
6745	8821	33	and	and	CC
6745	8821	34	pork	pork	NN
6745	8821	35	,	,	,
6745	8821	36	boiled	boil	VBN
6745	8821	37	with	with	IN
6745	8821	38	macaroni	macaroni	NNP
6745	8821	39	,	,	,
6745	8821	40	Goose	Goose	NNP
6745	8821	41	,	,	,
6745	8821	42	Roasted	Roasted	NNP
6745	8821	43	,	,	,
6745	8821	44	To	to	TO
6745	8821	45	clean	clean	VB
6745	8821	46	and	and	CC
6745	8821	47	truss	truss	NN
6745	8821	48	,	,	,
6745	8821	49	Turkey	Turkey	NNP
6745	8821	50	,	,	,
6745	8821	51	Boiled	Boiled	NNP
6745	8821	52	,	,	,
6745	8821	53	Boiled	Boiled	NNP
6745	8821	54	,	,	,
6745	8821	55	with	with	IN
6745	8821	56	celery	celery	NN
6745	8821	57	,	,	,
6745	8821	58	Boned	Boned	NNP
6745	8821	59	,	,	,
6745	8821	60	Roasted	Roasted	NNP
6745	8821	61	,	,	,
6745	8821	62	with	with	IN
6745	8821	63	chestnut	chestnut	NN
6745	8821	64	stuffing	stuffing	NN
6745	8821	65	and	and	CC
6745	8821	66	sauce	sauce	NN
6745	8821	67	,	,	,
6745	8821	68	Pound	pound	NN
6745	8821	69	cake	cake	NN
6745	8821	70	,	,	,
6745	8821	71	Molasses	Molasses	NNP
6745	8821	72	,	,	,
6745	8821	73	Prairie	Prairie	NNP
6745	8821	74	chickens	chicken	VBZ
6745	8821	75	,	,	,
6745	8821	76	PRESERVING	PRESERVING	NNP
6745	8821	77	,	,	,
6745	8821	78	Apple	Apple	NNP
6745	8821	79	ganger	ganger	NN
6745	8821	80	,	,	,
6745	8821	81	Barberry	Barberry	NNP
6745	8821	82	jelly	jelly	RB
6745	8821	83	,	,	,
6745	8821	84	blackberries	blackberry	NNS
6745	8821	85	,	,	,
6745	8821	86	Brandied	brandied	JJ
6745	8821	87	peaches	peach	NNS
6745	8821	88	,	,	,
6745	8821	89	cherries	cherry	NNS
6745	8821	90	,	,	,
6745	8821	91	Cider	cider	NN
6745	8821	92	apple	apple	NN
6745	8821	93	jelly	jelly	NN
6745	8821	94	,	,	,
6745	8821	95	crab	crab	NN
6745	8821	96	-	-	HYPH
6745	8821	97	apples	apple	NNS
6745	8821	98	,	,	,
6745	8821	99	Crab	crab	NN
6745	8821	100	-	-	HYPH
6745	8821	101	apple	apple	NN
6745	8821	102	jelly	jelly	NN
6745	8821	103	,	,	,
6745	8821	104	currants	currant	NNS
6745	8821	105	,	,	,
6745	8821	106	Currant	Currant	NNP
6745	8821	107	Jelly	Jelly	NNP
6745	8821	108	damsons	damson	NNS
6745	8821	109	,	,	,
6745	8821	110	grapes	grape	NNS
6745	8821	111	,	,	,
6745	8821	112	Grape	Grape	NNP
6745	8821	113	jelly	jelly	NN
6745	8821	114	,	,	,
6745	8821	115	Orange	Orange	NNP
6745	8821	116	marmalade	marmalade	NN
6745	8821	117	,	,	,
6745	8821	118	peaches	peach	NNS
6745	8821	119	,	,	,
6745	8821	120	pears	pear	NNS
6745	8821	121	,	,	,
6745	8821	122	pineapple	pineapple	NN
6745	8821	123	,	,	,
6745	8821	124	pineapple	pineapple	NN
6745	8821	125	,	,	,
6745	8821	126	grated	grate	VBD
6745	8821	127	plums	plum	NNS
6745	8821	128	,	,	,
6745	8821	129	quinces	quince	NNS
6745	8821	130	,	,	,
6745	8821	131	Quince	Quince	NNP
6745	8821	132	marmalade	marmalade	NN
6745	8821	133	,	,	,
6745	8821	134	raspberries	raspberry	NNS
6745	8821	135	,	,	,
6745	8821	136	Raspberry	Raspberry	NNP
6745	8821	137	jam	jam	NNP
6745	8821	138	,	,	,
6745	8821	139	sour	sour	JJ
6745	8821	140	oranges	orange	NNS
6745	8821	141	,	,	,
6745	8821	142	strawberries	strawberry	NNS
6745	8821	143	,	,	,
6745	8821	144	Strawberry	Strawberry	NNP
6745	8821	145	jam	jam	NN
6745	8821	146	,	,	,
6745	8821	147	whortleberries	whortleberry	NNS
6745	8821	148	,	,	,
6745	8821	149	PUDDINGS	PUDDINGS	NNP
6745	8821	150	.	.	.
6745	8822	1	Cold	cold	JJ
6745	8822	2	.	.	.
6745	8823	1	Almond	Almond	NNP
6745	8823	2	,	,	,
6745	8823	3	Apple	Apple	NNP
6745	8823	4	méringue	méringue	NN
6745	8823	5	,	,	,
6745	8823	6	Apple	Apple	NNP
6745	8823	7	porcupine	porcupine	NN
6745	8823	8	,	,	,
6745	8823	9	Bird	Bird	NNP
6745	8823	10	's	's	POS
6745	8823	11	nest	nest	NN
6745	8823	12	,	,	,
6745	8823	13	Black	Black	NNP
6745	8823	14	,	,	,
6745	8823	15	Danish	Danish	NNP
6745	8823	16	,	,	,
6745	8823	17	Frozen	Frozen	NNP
6745	8823	18	,	,	,
6745	8823	19	Frozen	frozen	JJ
6745	8823	20	cabinet	cabinet	NN
6745	8823	21	,	,	,
6745	8823	22	Jenny	Jenny	NNP
6745	8823	23	Lind	Lind	NNP
6745	8823	24	,	,	,
6745	8823	25	Lemon	Lemon	NNP
6745	8823	26	diplomatic	diplomatic	JJ
6745	8823	27	,	,	,
6745	8823	28	Nesselrode	Nesselrode	NNP
6745	8823	29	,	,	,
6745	8823	30	Orange	Orange	NNP
6745	8823	31	,	,	,
6745	8823	32	Orange	Orange	NNP
6745	8823	33	diplomatic	diplomatic	JJ
6745	8823	34	,	,	,
6745	8823	35	Peach	Peach	NNP
6745	8823	36	,	,	,
6745	8823	37	Peach	Peach	NNP
6745	8823	38	méringue	méringue	NN
6745	8823	39	,	,	,
6745	8823	40	Princess	Princess	NNP
6745	8823	41	,	,	,
6745	8823	42	Quince	Quince	NNP
6745	8823	43	iced	ice	VBN
6745	8823	44	,	,	,
6745	8823	45	Royal	Royal	NNP
6745	8823	46	,	,	,
6745	8823	47	Royal	royal	JJ
6745	8823	48	diplomatic	diplomatic	JJ
6745	8823	49	,	,	,
6745	8823	50	Tapioca	tapioca	UH
6745	8823	51	,	,	,
6745	8823	52	Hot	hot	UH
6745	8823	53	.	.	.
6745	8824	1	Amber	Amber	NNP
6745	8824	2	,	,	,
6745	8824	3	Amherst	Amherst	NNP
6745	8824	4	,	,	,
6745	8824	5	Apple	Apple	NNP
6745	8824	6	and	and	CC
6745	8824	7	rice	rice	NN
6745	8824	8	,	,	,
6745	8824	9	Apple	Apple	NNP
6745	8824	10	_	_	NNP
6745	8824	11	soufflé	soufflé	NN
6745	8824	12	_	_	NNP
6745	8824	13	Apple	Apple	NNP
6745	8824	14	tapioca	tapioca	NN
6745	8824	15	,	,	,
6745	8824	16	Baked	baked	JJ
6745	8824	17	apple	apple	NN
6745	8824	18	,	,	,
6745	8824	19	Batter	Batter	NNP
6745	8824	20	and	and	CC
6745	8824	21	fruit	fruit	NN
6745	8824	22	,	,	,
6745	8824	23	Cabinet	Cabinet	NNP
6745	8824	24	,	,	,
6745	8824	25	Chocolate	Chocolate	NNP
6745	8824	26	,	,	,
6745	8824	27	Chocolate	Chocolate	NNP
6745	8824	28	roll	roll	NN
6745	8824	29	,	,	,
6745	8824	30	Corn	Corn	NNP
6745	8824	31	,	,	,
6745	8824	32	Custard	Custard	NNP
6745	8824	33	_	_	NNP
6745	8824	34	soufflé	soufflé	NN
6745	8824	35	_	_	NNP
6745	8824	36	Date	Date	NNP
6745	8824	37	,	,	,
6745	8824	38	Delicate	Delicate	NNP
6745	8824	39	Indian	Indian	NNP
6745	8824	40	,	,	,
6745	8824	41	Down	Down	NNP
6745	8824	42	East	East	NNP
6745	8824	43	,	,	,
6745	8824	44	Dutch	dutch	JJ
6745	8824	45	apple	apple	NN
6745	8824	46	,	,	,
6745	8824	47	English	English	NNP
6745	8824	48	plum	plum	NN
6745	8824	49	,	,	,
6745	8824	50	Eve	Eve	NNP
6745	8824	51	's	's	POS
6745	8824	52	,	,	,
6745	8824	53	Fig	Fig	NNP
6745	8824	54	,	,	,
6745	8824	55	German	german	JJ
6745	8824	56	puffs	puff	NNS
6745	8824	57	,	,	,
6745	8824	58	Ground	ground	NN
6745	8824	59	rice	rice	NN
6745	8824	60	,	,	,
6745	8824	61	Indian	indian	JJ
6745	8824	62	and	and	CC
6745	8824	63	apple	apple	NN
6745	8824	64	,	,	,
6745	8824	65	Rachel	Rachel	NNP
6745	8824	66	,	,	,
6745	8824	67	Rice	Rice	NNP
6745	8824	68	,	,	,
6745	8824	69	Yorkshire	Yorkshire	NNP
6745	8824	70	,	,	,
6745	8824	71	Sauces	Sauces	NNPS
6745	8824	72	.	.	.
6745	8825	1	Apricot	Apricot	NNP
6745	8825	2	,	,	,
6745	8825	3	Caramel	Caramel	NNP
6745	8825	4	,	,	,
6745	8825	5	Cream	Cream	NNP
6745	8825	6	,	,	,
6745	8825	7	Creamy	Creamy	NNP
6745	8825	8	,	,	,
6745	8825	9	Foaming	foam	VBG
6745	8825	10	,	,	,
6745	8825	11	German	German	NNP
6745	8825	12	,	,	,
6745	8825	13	Lemon	Lemon	NNP
6745	8825	14	,	,	,
6745	8825	15	Molasses	Molasses	NNP
6745	8825	16	,	,	,
6745	8825	17	Quince	Quince	NNP
6745	8825	18	,	,	,
6745	8825	19	Rich	rich	JJ
6745	8825	20	wine	wine	NN
6745	8825	21	,	,	,
6745	8825	22	Vanilla	Vanilla	NNP
6745	8825	23	,	,	,
6745	8825	24	Puff	Puff	NNP
6745	8825	25	paste	paste	NN
6745	8825	26	,	,	,
6745	8825	27	Pumpkin	Pumpkin	NNP
6745	8825	28	soup	soup	NN
6745	8825	29	,	,	,
6745	8825	30	Quail	Quail	NNP
6745	8825	31	,	,	,
6745	8825	32	Broiled	broil	VBN
6745	8825	33	,	,	,
6745	8825	34	Larded	Larded	NNP
6745	8825	35	,	,	,
6745	8825	36	Queen	Queen	NNP
6745	8825	37	's	's	POS
6745	8825	38	cake	cake	NN
6745	8825	39	,	,	,
6745	8825	40	_	_	NNP
6745	8825	41	Quenelles	Quenelles	NNP
6745	8825	42	_	_	NNP
6745	8825	43	,	,	,
6745	8825	44	Chicken	Chicken	NNP
6745	8825	45	,	,	,
6745	8825	46	breaded	bread	VBD
6745	8825	47	,	,	,
6745	8825	48	stuffed	stuff	VBN
6745	8825	49	,	,	,
6745	8825	50	Veal	Veal	NNP
6745	8825	51	,	,	,
6745	8825	52	Quince	Quince	NNP
6745	8825	53	iced	ice	VBD
6745	8825	54	pudding	pudding	NN
6745	8825	55	,	,	,
6745	8825	56	marmalade	marmalade	NN
6745	8825	57	,	,	,
6745	8825	58	Quinces	Quinces	NNP
6745	8825	59	,	,	,
6745	8825	60	preserved	preserve	VBN
6745	8825	61	,	,	,
6745	8825	62	Rabbit	Rabbit	NNP
6745	8825	63	,	,	,
6745	8825	64	curry	curry	NN
6745	8825	65	of	of	IN
6745	8825	66	,	,	,
6745	8825	67	Roasted	Roasted	NNP
6745	8825	68	,	,	,
6745	8825	69	Rachel	Rachel	NNP
6745	8825	70	pudding	pudding	NN
6745	8825	71	,	,	,
6745	8825	72	Radishes	Radishes	NNP
6745	8825	73	,	,	,
6745	8825	74	Ragout	Ragout	NNP
6745	8825	75	of	of	IN
6745	8825	76	mutton	mutton	NN
6745	8825	77	,	,	,
6745	8825	78	of	of	IN
6745	8825	79	veal	veal	NN
6745	8825	80	,	,	,
6745	8825	81	Railroad	railroad	NN
6745	8825	82	cake	cake	NN
6745	8825	83	,	,	,
6745	8825	84	Raisins	Raisins	NNP
6745	8825	85	,	,	,
6745	8825	86	Ranges	Ranges	NNPS
6745	8825	87	and	and	CC
6745	8825	88	stoves	stove	NNS
6745	8825	89	,	,	,
6745	8825	90	Raspberry	Raspberry	NNP
6745	8825	91	ice	ice	NN
6745	8825	92	cream	cream	NN
6745	8825	93	,	,	,
6745	8825	94	jam	jam	NNP
6745	8825	95	,	,	,
6745	8825	96	sherbet	sherbet	NN
6745	8825	97	,	,	,
6745	8825	98	Raspberries	Raspberries	NNPS
6745	8825	99	,	,	,
6745	8825	100	frozen	freeze	VBN
6745	8825	101	,	,	,
6745	8825	102	Preserved	Preserved	NNP
6745	8825	103	,	,	,
6745	8825	104	Red	red	JJ
6745	8825	105	vegetable	vegetable	NN
6745	8825	106	salad	salad	NN
6745	8825	107	,	,	,
6745	8825	108	Refrigerators	Refrigerators	NNPS
6745	8825	109	,	,	,
6745	8825	110	Regatta	regatta	NN
6745	8825	111	cake	cake	NN
6745	8825	112	,	,	,
6745	8825	113	Ribbon	ribbon	NN
6745	8825	114	cake	cake	NN
6745	8825	115	,	,	,
6745	8825	116	Rice	Rice	NNP
6745	8825	117	,	,	,
6745	8825	118	Boiled	Boiled	NNP
6745	8825	119	,	,	,
6745	8825	120	border	border	NN
6745	8825	121	,	,	,
6745	8825	122	cake	cake	NN
6745	8825	123	,	,	,
6745	8825	124	croquettes	croquette	NNS
6745	8825	125	,	,	,
6745	8825	126	muffins	muffin	NNS
6745	8825	127	,	,	,
6745	8825	128	pudding	pudding	NN
6745	8825	129	,	,	,
6745	8825	130	Richmond	Richmond	NNP
6745	8825	131	maids	maid	NNS
6745	8825	132	of	of	IN
6745	8825	133	honor	honor	NN
6745	8825	134	,	,	,
6745	8825	135	Rissoles	Rissoles	NNP
6745	8825	136	,	,	,
6745	8825	137	Roasting	roast	VBG
6745	8825	138	meats	meat	NNS
6745	8825	139	,	,	,
6745	8825	140	Robert	Robert	NNP
6745	8825	141	sauce	sauce	NN
6745	8825	142	,	,	,
6745	8825	143	Rolled	roll	VBN
6745	8825	144	rib	rib	NN
6745	8825	145	roast	roast	NN
6745	8825	146	,	,	,
6745	8825	147	Royal	Royal	NNP
6745	8825	148	cream	cream	NN
6745	8825	149	,	,	,
6745	8825	150	croquettes	croquette	VBZ
6745	8825	151	,	,	,
6745	8825	152	diplomatic	diplomatic	JJ
6745	8825	153	pudding	pudding	NN
6745	8825	154	,	,	,
6745	8825	155	pudding	pudding	NN
6745	8825	156	,	,	,
6745	8825	157	Rusks	Rusks	NNP
6745	8825	158	,	,	,
6745	8825	159	Sponge	Sponge	NNP
6745	8825	160	,	,	,
6745	8825	161	Rye	Rye	NNP
6745	8825	162	meal	meal	NN
6745	8825	163	,	,	,
6745	8825	164	muffins	muffin	NNS
6745	8825	165	,	,	,
6745	8825	166	SALAD	SALAD	NNP
6745	8825	167	DRESSING	DRESSING	NNP
6745	8825	168	,	,	,
6745	8825	169	Bacon	Bacon	NNP
6745	8825	170	,	,	,
6745	8825	171	Boiled	Boiled	NNP
6745	8825	172	,	,	,
6745	8825	173	Cream	Cream	NNP
6745	8825	174	,	,	,
6745	8825	175	French	French	NNP
6745	8825	176	,	,	,
6745	8825	177	made	make	VBN
6745	8825	178	at	at	IN
6745	8825	179	the	the	DT
6745	8825	180	table	table	NN
6745	8825	181	,	,	,
6745	8825	182	made	make	VBN
6745	8825	183	with	with	IN
6745	8825	184	butter	butter	NN
6745	8825	185	,	,	,
6745	8825	186	Mayonnaise	Mayonnaise	NNP
6745	8825	187	,	,	,
6745	8825	188	Aspic	Aspic	NNP
6745	8825	189	,	,	,
6745	8825	190	Green	Green	NNP
6745	8825	191	,	,	,
6745	8825	192	Red	Red	NNP
6745	8825	193	,	,	,
6745	8825	194	Sardine	Sardine	NNP
6745	8825	195	,	,	,
6745	8825	196	Sour	Sour	NNP
6745	8825	197	cream	cream	NN
6745	8825	198	,	,	,
6745	8825	199	without	without	IN
6745	8825	200	oil	oil	NN
6745	8825	201	,	,	,
6745	8825	202	SALADS	SALADS	NNP
6745	8825	203	,	,	,
6745	8825	204	Asparagus	Asparagus	NNP
6745	8825	205	,	,	,
6745	8825	206	Asparagus	Asparagus	NNP
6745	8825	207	and	and	CC
6745	8825	208	salmon	salmon	NN
6745	8825	209	,	,	,
6745	8825	210	Beef	Beef	NNP
6745	8825	211	,	,	,
6745	8825	212	Bouquet	Bouquet	NNP
6745	8825	213	,	,	,
6745	8825	214	Cabbage	Cabbage	NNP
6745	8825	215	,	,	,
6745	8825	216	Cauliflower	Cauliflower	NNP
6745	8825	217	,	,	,
6745	8825	218	Celery	Celery	NNP
6745	8825	219	,	,	,
6745	8825	220	Chicken	Chicken	NNP
6745	8825	221	,	,	,
6745	8825	222	Cucumber	Cucumber	NNP
6745	8825	223	,	,	,
6745	8825	224	Fish	fish	NN
6745	8825	225	,	,	,
6745	8825	226	Hot	hot	JJ
6745	8825	227	cabbage	cabbage	NN
6745	8825	228	,	,	,
6745	8825	229	Lettuce	lettuce	NN
6745	8825	230	,	,	,
6745	8825	231	Lobster	Lobster	NNP
6745	8825	232	,	,	,
6745	8825	233	Meat	Meat	NNP
6745	8825	234	and	and	CC
6745	8825	235	Potato	Potato	NNP
6745	8825	236	,	,	,
6745	8825	237	Oyster	Oyster	NNP
6745	8825	238	,	,	,
6745	8825	239	Polish	Polish	NNP
6745	8825	240	,	,	,
6745	8825	241	Potato	Potato	NNP
6745	8825	242	,	,	,
6745	8825	243	Red	red	JJ
6745	8825	244	vegetable	vegetable	NN
6745	8825	245	,	,	,
6745	8825	246	Salmon	Salmon	NNP
6745	8825	247	,	,	,
6745	8825	248	Sardine	Sardine	NNP
6745	8825	249	,	,	,
6745	8825	250	Shad	Shad	NNP
6745	8825	251	roe	roe	NN
6745	8825	252	,	,	,
6745	8825	253	Tomato	Tomato	NNP
6745	8825	254	,	,	,
6745	8825	255	Vegetable	Vegetable	NNP
6745	8825	256	,	,	,
6745	8825	257	Salamander	Salamander	NNP
6745	8825	258	,	,	,
6745	8825	259	To	to	TO
6745	8825	260	use	use	VB
6745	8825	261	a	a	DT
6745	8825	262	,	,	,
6745	8825	263	Sally	Sally	NNP
6745	8825	264	Lunn	Lunn	NNP
6745	8825	265	,	,	,
6745	8825	266	Salmon	Salmon	NNP
6745	8825	267	,	,	,
6745	8825	268	croquettes	croquette	VBZ
6745	8825	269	,	,	,
6745	8825	270	salad	salad	NN
6745	8825	271	,	,	,
6745	8825	272	_	_	NNP
6745	8825	273	Vol	Vol	NNP
6745	8825	274	-	-	HYPH
6745	8825	275	au	au	NNP
6745	8825	276	-	-	HYPH
6745	8825	277	vent	vent	NN
6745	8825	278	_	_	NNP
6745	8825	279	of	of	IN
6745	8825	280	,	,	,
6745	8825	281	Sandwiches	Sandwiches	NNP
6745	8825	282	,	,	,
6745	8825	283	Meat	Meat	NNP
6745	8825	284	and	and	CC
6745	8825	285	potato	potato	NN
6745	8825	286	,	,	,
6745	8825	287	Sardine	Sardine	NNP
6745	8825	288	dressing	dressing	NN
6745	8825	289	,	,	,
6745	8825	290	salad	salad	NN
6745	8825	291	,	,	,
6745	8825	292	SAUCES	SAUCES	NNP
6745	8825	293	,	,	,
6745	8825	294	Meat	meat	NN
6745	8825	295	and	and	CC
6745	8825	296	fish	fish	NN
6745	8825	297	,	,	,
6745	8825	298	Allemande	Allemande	NNP
6745	8825	299	,	,	,
6745	8825	300	Anchovy	Anchovy	NNP
6745	8825	301	,	,	,
6745	8825	302	Bechamel	Bechamel	NNP
6745	8825	303	,	,	,
6745	8825	304	_	_	NNP
6745	8825	305	Beurre	Beurre	NNP
6745	8825	306	noir	noir	NN
6745	8825	307	_	_	NNP
6745	8825	308	,	,	,
6745	8825	309	Bread	Bread	NNP
6745	8825	310	,	,	,
6745	8825	311	Brown	Brown	NNP
6745	8825	312	,	,	,
6745	8825	313	Butter	Butter	NNP
6745	8825	314	,	,	,
6745	8825	315	Caper	Caper	NNP
6745	8825	316	,	,	,
6745	8825	317	Celery	Celery	NNP
6745	8825	318	,	,	,
6745	8825	319	Champagne	Champagne	NNP
6745	8825	320	,	,	,
6745	8825	321	Chestnut	Chestnut	NNP
6745	8825	322	,	,	,
6745	8825	323	Cream	Cream	NNP
6745	8825	324	,	,	,
6745	8825	325	Cream	Cream	NNP
6745	8825	326	Bechamel	Bechamel	NNP
6745	8825	327	,	,	,
6745	8825	328	Currant	Currant	NNP
6745	8825	329	jelly	jelly	NN
6745	8825	330	,	,	,
6745	8825	331	Curry	Curry	NNP
6745	8825	332	,	,	,
6745	8825	333	Egg	Egg	NNP
6745	8825	334	,	,	,
6745	8825	335	Fine	fine	JJ
6745	8825	336	herbs	herb	NNS
6745	8825	337	,	,	,
6745	8825	338	Flemish	Flemish	NNP
6745	8825	339	,	,	,
6745	8825	340	_	_	NNP
6745	8825	341	Hollandaise	Hollandaise	NNP
6745	8825	342	_	_	NNP
6745	8825	343	,	,	,
6745	8825	344	Lobster	Lobster	NNP
6745	8825	345	,	,	,
6745	8825	346	_	_	NNP
6745	8825	347	Maître	Maître	NNP
6745	8825	348	d'hôtel	d'hôtel	NNP
6745	8825	349	_	_	NNP
6745	8825	350	butter	butter	NN
6745	8825	351	sauce	sauce	NN
6745	8825	352	,	,	,
6745	8825	353	Mushroom	Mushroom	NNP
6745	8825	354	,	,	,
6745	8825	355	Brown	Brown	NNP
6745	8825	356	White	White	NNP
6745	8825	357	,	,	,
6745	8825	358	Mustard	Mustard	NNP
6745	8825	359	,	,	,
6745	8825	360	Olive	Olive	NNP
6745	8825	361	,	,	,
6745	8825	362	Oyster	Oyster	NNP
6745	8825	363	,	,	,
6745	8825	364	Piquant	Piquant	NNP
6745	8825	365	,	,	,
6745	8825	366	Polish	polish	JJ
6745	8825	367	,	,	,
6745	8825	368	Port	port	NN
6745	8825	369	wine	wine	NN
6745	8825	370	,	,	,
6745	8825	371	Robert	Robert	NNP
6745	8825	372	,	,	,
6745	8825	373	Shrimp	Shrimp	NNP
6745	8825	374	,	,	,
6745	8825	375	Supreme	Supreme	NNP
6745	8825	376	,	,	,
6745	8825	377	Tartare	Tartare	NNP
6745	8825	378	,	,	,
6745	8825	379	Tomato	Tomato	NNP
6745	8825	380	,	,	,
6745	8825	381	Vinaigrette	Vinaigrette	NNP
6745	8825	382	,	,	,
6745	8825	383	White	White	NNP
6745	8825	384	,	,	,
6745	8825	385	Pudding	Pudding	NNP
6745	8825	386	,	,	,
6745	8825	387	Apricot	Apricot	NNP
6745	8825	388	,	,	,
6745	8825	389	Caramel	Caramel	NNP
6745	8825	390	,	,	,
6745	8825	391	Cream	Cream	NNP
6745	8825	392	,	,	,
6745	8825	393	Creamy	Creamy	NNP
6745	8825	394	,	,	,
6745	8825	395	Foaming	foam	VBG
6745	8825	396	,	,	,
6745	8825	397	German	German	NNP
6745	8825	398	,	,	,
6745	8825	399	Lemon	Lemon	NNP
6745	8825	400	,	,	,
6745	8825	401	Molasses	Molasses	NNP
6745	8825	402	,	,	,
6745	8825	403	Quince	Quince	NNP
6745	8825	404	,	,	,
6745	8825	405	Rich	rich	JJ
6745	8825	406	wine	wine	NN
6745	8825	407	,	,	,
6745	8825	408	Vanilla	Vanilla	NNP
6745	8825	409	,	,	,
6745	8825	410	Sausages	Sausages	NNP
6745	8825	411	,	,	,
6745	8825	412	Breaded	Breaded	NNP
6745	8825	413	,	,	,
6745	8825	414	Scallops	Scallops	NNP
6745	8825	415	,	,	,
6745	8825	416	Scotch	scotch	NN
6745	8825	417	broth	broth	NN
6745	8825	418	,	,	,
6745	8825	419	Scotch	scotch	NN
6745	8825	420	roll	roll	NN
6745	8825	421	,	,	,
6745	8825	422	Seed	seed	NN
6745	8825	423	cakes	cake	NNS
6745	8825	424	,	,	,
6745	8825	425	Serving	serve	VBG
6745	8825	426	,	,	,
6745	8825	427	Hints	Hints	NNPS
6745	8825	428	on	on	IN
6745	8825	429	,	,	,
6745	8825	430	Shad	Shad	NNP
6745	8825	431	,	,	,
6745	8825	432	Shad	Shad	NNP
6745	8825	433	roe	roe	NNP
6745	8825	434	croquettes	croquette	VBZ
6745	8825	435	,	,	,
6745	8825	436	salad	salad	NN
6745	8825	437	,	,	,
6745	8825	438	Shell	Shell	NNP
6745	8825	439	beans	bean	NNS
6745	8825	440	,	,	,
6745	8825	441	Shells	Shells	NNP
6745	8825	442	,	,	,
6745	8825	443	Shepherd	Shepherd	NNP
6745	8825	444	's	's	POS
6745	8825	445	pies	pie	NNS
6745	8825	446	,	,	,
6745	8825	447	Sherbet	Sherbet	NNP
6745	8825	448	,	,	,
6745	8825	449	Currant	Currant	NNP
6745	8825	450	,	,	,
6745	8825	451	Lemon	Lemon	NNP
6745	8825	452	,	,	,
6745	8825	453	Orange	Orange	NNP
6745	8825	454	,	,	,
6745	8825	455	Pineapple	Pineapple	NNP
6745	8825	456	,	,	,
6745	8825	457	Raspberry	Raspberry	NNP
6745	8825	458	,	,	,
6745	8825	459	Strawberry	Strawberry	NNP
6745	8825	460	,	,	,
6745	8825	461	Shrewsbury	Shrewsbury	NNP
6745	8825	462	cakes	cake	NNS
6745	8825	463	,	,	,
6745	8825	464	Shrimp	Shrimp	NNP
6745	8825	465	,	,	,
6745	8825	466	sauce	sauce	NN
6745	8825	467	,	,	,
6745	8825	468	Silver	silver	NN
6745	8825	469	cake	cake	NN
6745	8825	470	,	,	,
6745	8825	471	Smelts	Smelts	NNP
6745	8825	472	,	,	,
6745	8825	473	_	_	NNP
6745	8825	474	à	à	NNP
6745	8825	475	la	la	NNP
6745	8825	476	Tartare	Tartare	NNP
6745	8825	477	_	_	NNP
6745	8825	478	,	,	,
6745	8825	479	as	as	IN
6745	8825	480	a	a	DT
6745	8825	481	garnish	garnish	NN
6745	8825	482	,	,	,
6745	8825	483	Potted	Potted	NNP
6745	8825	484	,	,	,
6745	8825	485	Snow	Snow	NNP
6745	8825	486	-	-	HYPH
6745	8825	487	flake	flake	NN
6745	8825	488	cake	cake	NN
6745	8825	489	,	,	,
6745	8825	490	Snow	Snow	NNP
6745	8825	491	pancakes	pancake	VBZ
6745	8825	492	,	,	,
6745	8825	493	Soda	Soda	NNP
6745	8825	494	,	,	,
6745	8825	495	SOUPS	SOUPS	NNP
6745	8825	496	,	,	,
6745	8825	497	Asparagus	Asparagus	NNP
6745	8825	498	,	,	,
6745	8825	499	Black	black	JJ
6745	8825	500	bean	bean	NN
6745	8825	501	,	,	,
6745	8825	502	Bouillon	Bouillon	NNP
6745	8825	503	,	,	,
6745	8825	504	Cheese	Cheese	NNP
6745	8825	505	,	,	,
6745	8825	506	Consommé	Consommé	NNP
6745	8825	507	,	,	,
6745	8825	508	_	_	NNP
6745	8825	509	Consommé	Consommé	NNP
6745	8825	510	à	à	NNP
6745	8825	511	la	la	NNP
6745	8825	512	royal	royal	NNP
6745	8825	513	_	_	NNP
6745	8825	514	,	,	,
6745	8825	515	Corn	Corn	NNP
6745	8825	516	,	,	,
6745	8825	517	Corn	Corn	NNP
6745	8825	518	chowder	chowder	NN
6745	8825	519	,	,	,
6745	8825	520	Cream	Cream	NNP
6745	8825	521	of	of	IN
6745	8825	522	barley	barley	NN
6745	8825	523	,	,	,
6745	8825	524	of	of	IN
6745	8825	525	celery	celery	NN
6745	8825	526	,	,	,
6745	8825	527	of	of	IN
6745	8825	528	rice	rice	NN
6745	8825	529	,	,	,
6745	8825	530	Duchess	Duchess	NNP
6745	8825	531	,	,	,
6745	8825	532	Egg	Egg	NNP
6745	8825	533	balls	ball	NNS
6745	8825	534	for	for	IN
6745	8825	535	,	,	,
6745	8825	536	Fish	fish	NN
6745	8825	537	chowder	chowder	NN
6745	8825	538	,	,	,
6745	8825	539	French	french	JJ
6745	8825	540	paste	paste	NN
6745	8825	541	for	for	IN
6745	8825	542	,	,	,
6745	8825	543	Fried	fried	JJ
6745	8825	544	bread	bread	NN
6745	8825	545	for	for	IN
6745	8825	546	,	,	,
6745	8825	547	Giblet	Giblet	NNP
6745	8825	548	,	,	,
6745	8825	549	Glaze	Glaze	NNP
6745	8825	550	for	for	IN
6745	8825	551	,	,	,
6745	8825	552	Green	green	JJ
6745	8825	553	pea	pea	NN
6745	8825	554	,	,	,
6745	8825	555	Green	green	JJ
6745	8825	556	turtle	turtle	NN
6745	8825	557	,	,	,
6745	8825	558	Grouse	Grouse	NNP
6745	8825	559	,	,	,
6745	8825	560	Lobster	Lobster	NNP
6745	8825	561	,	,	,
6745	8825	562	with	with	IN
6745	8825	563	milk	milk	NN
6745	8825	564	,	,	,
6745	8825	565	with	with	IN
6745	8825	566	stock	stock	NN
6745	8825	567	,	,	,
6745	8825	568	Meg	Meg	NNP
6745	8825	569	Merrillies	Merrillies	NNP
6745	8825	570	'	'	POS
6745	8825	571	,	,	,
6745	8825	572	Mixed	mixed	JJ
6745	8825	573	stock	stock	NN
6745	8825	574	,	,	,
6745	8825	575	Mock	Mock	NNP
6745	8825	576	bisque	bisque	NN
6745	8825	577	,	,	,
6745	8825	578	Mulligatawny	Mulligatawny	NNP
6745	8825	579	,	,	,
6745	8825	580	Okra	Okra	NNP
6745	8825	581	,	,	,
6745	8825	582	Onion	Onion	NNP
6745	8825	583	,	,	,
6745	8825	584	Philadelphia	Philadelphia	NNP
6745	8825	585	clam	clam	NN
6745	8825	586	,	,	,
6745	8825	587	_	_	NNP
6745	8825	588	Potage	Potage	NNP
6745	8825	589	à	à	NNP
6745	8825	590	la	la	NNP
6745	8825	591	reine	reine	NNP
6745	8825	592	_	_	NNP
6745	8825	593	,	,	,
6745	8825	594	Potato	Potato	NNP
6745	8825	595	,	,	,
6745	8825	596	Pumpkin	Pumpkin	NNP
6745	8825	597	,	,	,
6745	8825	598	Scotch	Scotch	NNP
6745	8825	599	broth	broth	NN
6745	8825	600	,	,	,
6745	8825	601	Spring	Spring	NNP
6745	8825	602	,	,	,
6745	8825	603	Spring	Spring	NNP
6745	8825	604	and	and	CC
6745	8825	605	Summer	Summer	NNP
6745	8825	606	,	,	,
6745	8825	607	Stock	Stock	NNP
6745	8825	608	for	for	IN
6745	8825	609	clear	clear	JJ
6745	8825	610	,	,	,
6745	8825	611	Tapioca	tapioca	EX
6745	8825	612	cream	cream	NN
6745	8825	613	,	,	,
6745	8825	614	Thick	thick	JJ
6745	8825	615	vegetable	vegetable	NN
6745	8825	616	,	,	,
6745	8825	617	Tomato	Tomato	NNP
6745	8825	618	,	,	,
6745	8825	619	White	white	JJ
6745	8825	620	stock	stock	NN
6745	8825	621	,	,	,
6745	8825	622	Yacht	yacht	NN
6745	8825	623	oyster	oyster	NN
6745	8825	624	,	,	,
6745	8825	625	Sour	sour	JJ
6745	8825	626	cream	cream	NN
6745	8825	627	dressing	dress	VBG
6745	8825	628	,	,	,
6745	8825	629	Spices	Spices	NNPS
6745	8825	630	,	,	,
6745	8825	631	Spinach	Spinach	NNP
6745	8825	632	,	,	,
6745	8825	633	green	green	JJ
6745	8825	634	,	,	,
6745	8825	635	To	to	TO
6745	8825	636	make	make	VB
6745	8825	637	,	,	,
6745	8825	638	Minced	Minced	NNP
6745	8825	639	,	,	,
6745	8825	640	Spongecake	Spongecake	NNP
6745	8825	641	,	,	,
6745	8825	642	for	for	IN
6745	8825	643	charlotte	charlotte	NNP
6745	8825	644	russe	russe	NNP
6745	8825	645	,	,	,
6745	8825	646	drops	drop	NNS
6745	8825	647	,	,	,
6745	8825	648	rusks	rusk	NNS
6745	8825	649	,	,	,
6745	8825	650	Sponges	Sponges	NNPS
6745	8825	651	,	,	,
6745	8825	652	Lemon	Lemon	NNP
6745	8825	653	,	,	,
6745	8825	654	Orange	Orange	NNP
6745	8825	655	,	,	,
6745	8825	656	Peach	Peach	NNP
6745	8825	657	,	,	,
6745	8825	658	Pineapple	Pineapple	NNP
6745	8825	659	,	,	,
6745	8825	660	Strawberry	Strawberry	NNP
6745	8825	661	,	,	,
6745	8825	662	Spring	Spring	NNP
6745	8825	663	soup	soup	NN
6745	8825	664	,	,	,
6745	8825	665	Spring	Spring	NNP
6745	8825	666	and	and	CC
6745	8825	667	Summer	Summer	NNP
6745	8825	668	soup	soup	NN
6745	8825	669	,	,	,
6745	8825	670	Squabs	Squabs	NNP
6745	8825	671	,	,	,
6745	8825	672	Squash	Squash	NNP
6745	8825	673	biscuit	biscuit	NN
6745	8825	674	,	,	,
6745	8825	675	pie	pie	NN
6745	8825	676	,	,	,
6745	8825	677	Squashes	Squashes	NNPS
6745	8825	678	,	,	,
6745	8825	679	when	when	WRB
6745	8825	680	in	in	IN
6745	8825	681	season	season	NN
6745	8825	682	,	,	,
6745	8825	683	Steak	Steak	NNP
6745	8825	684	,	,	,
6745	8825	685	stewed	stew	VBN
6745	8825	686	with	with	IN
6745	8825	687	oysters	oyster	NNS
6745	8825	688	,	,	,
6745	8825	689	Steaks	Steaks	NNPS
6745	8825	690	,	,	,
6745	8825	691	Broiling	Broiling	NNP
6745	8825	692	Stew	Stew	NNP
6745	8825	693	,	,	,
6745	8825	694	Beef	Beef	NNP
6745	8825	695	Irish	Irish	NNP
6745	8825	696	Stewing	Stewing	NNP
6745	8825	697	,	,	,
6745	8825	698	Sticks	Sticks	NNP
6745	8825	699	,	,	,
6745	8825	700	Stock	Stock	NNP
6745	8825	701	,	,	,
6745	8825	702	for	for	IN
6745	8825	703	clear	clear	JJ
6745	8825	704	soups	soup	NNS
6745	8825	705	,	,	,
6745	8825	706	Mixed	mix	VBN
6745	8825	707	,	,	,
6745	8825	708	Remarks	Remarks	NNPS
6745	8825	709	on	on	RB
6745	8825	710	,	,	,
6745	8825	711	White	White	NNP
6745	8825	712	,	,	,
6745	8825	713	Stoves	Stoves	NNPS
6745	8825	714	and	and	CC
6745	8825	715	ranges	range	VBZ
6745	8825	716	,	,	,
6745	8825	717	Strawberry	Strawberry	NNP
6745	8825	718	Bavarian	bavarian	JJ
6745	8825	719	cream	cream	NN
6745	8825	720	,	,	,
6745	8825	721	ice	ice	NN
6745	8825	722	cream	cream	NN
6745	8825	723	,	,	,
6745	8825	724	jam	jam	NNP
6745	8825	725	,	,	,
6745	8825	726	jelly	jelly	NNP
6745	8825	727	,	,	,
6745	8825	728	sherbet	sherbet	NN
6745	8825	729	,	,	,
6745	8825	730	short	short	JJ
6745	8825	731	-	-	HYPH
6745	8825	732	cake	cake	NN
6745	8825	733	,	,	,
6745	8825	734	sponge	sponge	NN
6745	8825	735	,	,	,
6745	8825	736	Strawberries	Strawberries	NNPS
6745	8825	737	,	,	,
6745	8825	738	Frozen	Frozen	NNP
6745	8825	739	,	,	,
6745	8825	740	Preserved	Preserved	NNP
6745	8825	741	,	,	,
6745	8825	742	Sturgeon	Sturgeon	NNP
6745	8825	743	,	,	,
6745	8825	744	Sugar	Sugar	NNP
6745	8825	745	,	,	,
6745	8825	746	To	to	TO
6745	8825	747	boil	boil	VB
6745	8825	748	Sunshine	Sunshine	NNP
6745	8825	749	cake	cake	NN
6745	8825	750	,	,	,
6745	8825	751	Supreme	Supreme	NNP
6745	8825	752	sauce	sauce	NN
6745	8825	753	,	,	,
6745	8825	754	Surprise	Surprise	NNP
6745	8825	755	_	_	NNP
6745	8825	756	soufflé	soufflé	NNP
6745	8825	757	_	_	NNP
6745	8825	758	,	,	,
6745	8825	759	Sweetbreads	Sweetbreads	NNP
6745	8825	760	,	,	,
6745	8825	761	Breaded	Breaded	NNP
6745	8825	762	,	,	,
6745	8825	763	Broiled	broil	VBN
6745	8825	764	,	,	,
6745	8825	765	in	in	IN
6745	8825	766	paper	paper	NN
6745	8825	767	cases	case	NNS
6745	8825	768	,	,	,
6745	8825	769	larded	lard	VBN
6745	8825	770	and	and	CC
6745	8825	771	baked	bake	VBD
6745	8825	772	,	,	,
6745	8825	773	_	_	NNP
6745	8825	774	sauté	sauté	NN
6745	8825	775	_	_	NNP
6745	8825	776	,	,	,
6745	8825	777	To	to	TO
6745	8825	778	clean	clean	VB
6745	8825	779	_	_	NNP
6745	8825	780	Vol	Vol	NNP
6745	8825	781	-	-	HYPH
6745	8825	782	au	au	NNP
6745	8825	783	-	-	HYPH
6745	8825	784	vent	vent	NN
6745	8825	785	_	_	NNP
6745	8825	786	of	of	IN
6745	8825	787	Sweet	Sweet	NNP
6745	8825	788	herbs	herb	NNS
6745	8825	789	,	,	,
6745	8825	790	To	to	TO
6745	8825	791	make	make	VB
6745	8825	792	a	a	DT
6745	8825	793	bouquet	bouquet	NN
6745	8825	794	of	of	IN
6745	8825	795	Sweet	sweet	JJ
6745	8825	796	potatoes	potato	NNS
6745	8825	797	,	,	,
6745	8825	798	Sweet	sweet	JJ
6745	8825	799	potato	potato	NN
6745	8825	800	pie	pie	NN
6745	8825	801	,	,	,
6745	8825	802	Swiss	swiss	JJ
6745	8825	803	pudding	pudding	NN
6745	8825	804	,	,	,
6745	8825	805	Sword	sword	NN
6745	8825	806	-	-	HYPH
6745	8825	807	fish	fish	NN
6745	8825	808	,	,	,
6745	8825	809	Tapioca	tapioca	EX
6745	8825	810	cream	cream	NN
6745	8825	811	soup	soup	NN
6745	8825	812	,	,	,
6745	8825	813	pudding	pudding	NN
6745	8825	814	,	,	,
6745	8825	815	Cold	Cold	NNP
6745	8825	816	Tartare	Tartare	NNP
6745	8825	817	sauce	sauce	NN
6745	8825	818	,	,	,
6745	8825	819	Tautog	Tautog	NNP
6745	8825	820	,	,	,
6745	8825	821	Taylor	Taylor	NNP
6745	8825	822	cake	cake	NN
6745	8825	823	,	,	,
6745	8825	824	Tea	Tea	NNP
6745	8825	825	,	,	,
6745	8825	826	Terrapin	Terrapin	NNP
6745	8825	827	,	,	,
6745	8825	828	Stewed	Stewed	NNP
6745	8825	829	Toad	Toad	NNP
6745	8825	830	in	in	IN
6745	8825	831	the	the	DT
6745	8825	832	hole	hole	NN
6745	8825	833	,	,	,
6745	8825	834	Togus	togus	JJ
6745	8825	835	bread	bread	NN
6745	8825	836	,	,	,
6745	8825	837	Tomato	Tomato	NNP
6745	8825	838	ketchup	ketchup	NN
6745	8825	839	,	,	,
6745	8825	840	salad	salad	NN
6745	8825	841	,	,	,
6745	8825	842	sauce	sauce	NN
6745	8825	843	,	,	,
6745	8825	844	soup	soup	NN
6745	8825	845	,	,	,
6745	8825	846	Tomatoes	Tomatoes	NNP
6745	8825	847	,	,	,
6745	8825	848	Broiled	broil	VBN
6745	8825	849	,	,	,
6745	8825	850	Escaloped	Escaloped	NNP
6745	8825	851	,	,	,
6745	8825	852	Fried	Fried	NNP
6745	8825	853	,	,	,
6745	8825	854	Pickled	Pickled	NNP
6745	8825	855	,	,	,
6745	8825	856	Stuffed	Stuffed	NNP
6745	8825	857	,	,	,
6745	8825	858	Sweet	Sweet	NNP
6745	8825	859	,	,	,
6745	8825	860	To	to	TO
6745	8825	861	peel	peel	VB
6745	8825	862	,	,	,
6745	8825	863	Tongue	Tongue	NNP
6745	8825	864	,	,	,
6745	8825	865	Boiled	Boiled	NNP
6745	8825	866	,	,	,
6745	8825	867	Braised	Braised	NNP
6745	8825	868	,	,	,
6745	8825	869	Escaloped	Escaloped	NNP
6745	8825	870	,	,	,
6745	8825	871	Fillets	Fillets	NNPS
6745	8825	872	of	of	IN
6745	8825	873	,	,	,
6745	8825	874	in	in	IN
6745	8825	875	jelly	jelly	NNP
6745	8825	876	,	,	,
6745	8825	877	Potted	Potted	NNP
6745	8825	878	,	,	,
6745	8825	879	Stewed	Stewed	NNP
6745	8825	880	,	,	,
6745	8825	881	Tripe	Tripe	NNP
6745	8825	882	,	,	,
6745	8825	883	Lyonnaise	Lyonnaise	NNP
6745	8825	884	,	,	,
6745	8825	885	Turbot	Turbot	NNP
6745	8825	886	,	,	,
6745	8825	887	_	_	NNP
6745	8825	888	à	à	NNP
6745	8825	889	la	la	NNP
6745	8825	890	crème	crème	NNP
6745	8825	891	,	,	,
6745	8825	892	_	_	NNP
6745	8825	893	Turkeys	Turkeys	NNP
6745	8825	894	,	,	,
6745	8825	895	Turkey	Turkey	NNP
6745	8825	896	,	,	,
6745	8825	897	Boiled	Boiled	NNP
6745	8825	898	,	,	,
6745	8825	899	Boned	Boned	NNP
6745	8825	900	,	,	,
6745	8825	901	Galatine	Galatine	NNP
6745	8825	902	of	of	IN
6745	8825	903	,	,	,
6745	8825	904	Roasted	Roasted	NNP
6745	8825	905	,	,	,
6745	8825	906	Utensils	Utensils	NNP
6745	8825	907	,	,	,
6745	8825	908	Kitchen	Kitchen	NNP
6745	8825	909	,	,	,
6745	8825	910	Vanilla	Vanilla	NNP
6745	8825	911	_	_	NNP
6745	8825	912	éclairs	éclair	NNS
6745	8825	913	,	,	,
6745	8825	914	_	_	NNP
6745	8825	915	ice	ice	NN
6745	8825	916	cream	cream	NN
6745	8825	917	,	,	,
6745	8825	918	VEAL	VEAL	NNP
6745	8825	919	,	,	,
6745	8825	920	and	and	CC
6745	8825	921	ham	ham	NN
6745	8825	922	,	,	,
6745	8825	923	Blanquette	Blanquette	NNP
6745	8825	924	of	of	IN
6745	8825	925	,	,	,
6745	8825	926	Curry	Curry	NNP
6745	8825	927	of	of	IN
6745	8825	928	,	,	,
6745	8825	929	cutlets	cutlet	NNS
6745	8825	930	,	,	,
6745	8825	931	with	with	IN
6745	8825	932	white	white	JJ
6745	8825	933	sauce	sauce	NN
6745	8825	934	,	,	,
6745	8825	935	force	force	NN
6745	8825	936	-	-	HYPH
6745	8825	937	meat	meat	NN
6745	8825	938	,	,	,
6745	8825	939	Fricandeau	Fricandeau	NNP
6745	8825	940	of	of	IN
6745	8825	941	,	,	,
6745	8825	942	Fricandelles	Fricandelles	NNPS
6745	8825	943	of	of	IN
6745	8825	944	,	,	,
6745	8825	945	Galatine	Galatine	NNP
6745	8825	946	of	of	IN
6745	8825	947	,	,	,
6745	8825	948	Marbled	Marbled	NNP
6745	8825	949	,	,	,
6745	8825	950	olives	olive	NNS
6745	8825	951	,	,	,
6745	8825	952	patties	patty	NNS
6745	8825	953	,	,	,
6745	8825	954	_	_	NNP
6745	8825	955	quenelles	quenelles	NNP
6745	8825	956	,	,	,
6745	8825	957	_	_	NNP
6745	8825	958	Ragout	Ragout	NNP
6745	8825	959	of	of	IN
6745	8825	960	,	,	,
6745	8825	961	Roasted	roasted	JJ
6745	8825	962	fillet	fillet	NN
6745	8825	963	of	of	IN
6745	8825	964	,	,	,
6745	8825	965	VEGETABLES	VEGETABLES	NNP
6745	8825	966	,	,	,
6745	8825	967	See	see	VB
6745	8825	968	"	"	``
6745	8825	969	Marketing	marketing	NN
6745	8825	970	"	"	''
6745	8825	971	in	in	IN
6745	8825	972	Index	Index	NNP
6745	8825	973	.	.	.
6745	8826	1	Asparagus	Asparagus	NNP
6745	8826	2	with	with	IN
6745	8826	3	cream	cream	NN
6745	8826	4	,	,	,
6745	8826	5	Baked	baked	JJ
6745	8826	6	beans	bean	NNS
6745	8826	7	,	,	,
6745	8826	8	Cabbage	Cabbage	NNP
6745	8826	9	,	,	,
6745	8826	10	Minced	Minced	NNP
6745	8826	11	,	,	,
6745	8826	12	Cauliflowers	Cauliflowers	NNPS
6745	8826	13	,	,	,
6745	8826	14	Celery	Celery	NNP
6745	8826	15	,	,	,
6745	8826	16	Corn	corn	NN
6745	8826	17	oysters	oyster	NNS
6745	8826	18	,	,	,
6745	8826	19	pudding	pudding	NN
6745	8826	20	,	,	,
6745	8826	21	Egg	Egg	NNP
6745	8826	22	plant	plant	NN
6745	8826	23	,	,	,
6745	8826	24	Fried	Fried	NNP
6745	8826	25	Green	Green	NNP
6745	8826	26	peas	pea	NNS
6745	8826	27	,	,	,
6745	8826	28	_	_	NNP
6745	8826	29	à	à	NNP
6745	8826	30	la	la	NNP
6745	8826	31	française	française	NN
6745	8826	32	,	,	,
6745	8826	33	_	_	NNP
6745	8826	34	Macaroni	Macaroni	NNP
6745	8826	35	,	,	,
6745	8826	36	Okra	Okra	NNP
6745	8826	37	,	,	,
6745	8826	38	Onions	Onions	NNPS
6745	8826	39	,	,	,
6745	8826	40	Parsnips	Parsnips	NNP
6745	8826	41	,	,	,
6745	8826	42	Pickled	pickle	VBN
6745	8826	43	beets	beet	NNS
6745	8826	44	,	,	,
6745	8826	45	Potatoes	Potatoes	NNP
6745	8826	46	,	,	,
6745	8826	47	Rice	Rice	NNP
6745	8826	48	,	,	,
6745	8826	49	Boiled	boiled	JJ
6745	8826	50	salad	salad	NN
6745	8826	51	,	,	,
6745	8826	52	soup	soup	NN
6745	8826	53	,	,	,
6745	8826	54	Spinach	spinach	NN
6745	8826	55	,	,	,
6745	8826	56	Time	time	NN
6745	8826	57	table	table	NN
6745	8826	58	for	for	IN
6745	8826	59	cooking	cooking	NN
6745	8826	60	,	,	,
6745	8826	61	Tomatoes	Tomatoes	NNP
6745	8826	62	,	,	,
6745	8826	63	Viennois	Viennois	NNP
6745	8826	64	cakes	cake	VBZ
6745	8826	65	,	,	,
6745	8826	66	Venison	Venison	NNP
6745	8826	67	,	,	,
6745	8826	68	Roast	Roast	NNP
6745	8826	69	leg	leg	NN
6745	8826	70	of	of	IN
6745	8826	71	,	,	,
6745	8826	72	Saddle	Saddle	NNP
6745	8826	73	of	of	IN
6745	8826	74	,	,	,
6745	8826	75	Vinaigrette	Vinaigrette	NNP
6745	8826	76	sauce	sauce	NN
6745	8826	77	,	,	,
6745	8826	78	_	_	NNP
6745	8826	79	Vol	Vol	NNP
6745	8826	80	-	-	HYPH
6745	8826	81	au	au	NNP
6745	8826	82	-	-	HYPH
6745	8826	83	vent	vent	NN
6745	8826	84	_	_	NNP
6745	8826	85	of	of	IN
6745	8826	86	chicken	chicken	NN
6745	8826	87	,	,	,
6745	8826	88	of	of	IN
6745	8826	89	lobster	lobster	NN
6745	8826	90	,	,	,
6745	8826	91	of	of	IN
6745	8826	92	oysters	oyster	NNS
6745	8826	93	,	,	,
6745	8826	94	of	of	IN
6745	8826	95	salmon	salmon	NN
6745	8826	96	,	,	,
6745	8826	97	of	of	IN
6745	8826	98	sweetbreads	sweetbread	NNS
6745	8826	99	,	,	,
6745	8826	100	Waffles	Waffles	NNP
6745	8826	101	,	,	,
6745	8826	102	Indian	Indian	NNP
6745	8826	103	,	,	,
6745	8826	104	Raised	Raised	NNP
6745	8826	105	,	,	,
6745	8826	106	Rice	Rice	NNP
6745	8826	107	,	,	,
6745	8826	108	Walnut	Walnut	NNP
6745	8826	109	ice	ice	NN
6745	8826	110	cream	cream	NN
6745	8826	111	,	,	,
6745	8826	112	Weak	weak	JJ
6745	8826	113	-	-	HYPH
6745	8826	114	fish	fish	NN
6745	8826	115	,	,	,
6745	8826	116	Wedding	wedding	NN
6745	8826	117	cake	cake	NN
6745	8826	118	,	,	,
6745	8826	119	Welch	Welch	NNP
6745	8826	120	rare	rare	JJ
6745	8826	121	-	-	HYPH
6745	8826	122	bits	bit	NNS
6745	8826	123	,	,	,
6745	8826	124	Wheat	Wheat	NNP
6745	8826	125	,	,	,
6745	8826	126	Cracked	Cracked	NNP
6745	8826	127	White	white	JJ
6745	8826	128	-	-	HYPH
6745	8826	129	fish	fish	NN
6745	8826	130	,	,	,
6745	8826	131	White	white	JJ
6745	8826	132	fruit	fruit	NN
6745	8826	133	cake	cake	NN
6745	8826	134	,	,	,
6745	8826	135	sauces	sauce	NNS
6745	8826	136	.	.	.
6745	8827	1	Whortleberries	whortleberry	NNS
6745	8827	2	,	,	,
6745	8827	3	Wine	Wine	NNP
6745	8827	4	jelly	jelly	RB
6745	8827	5	,	,	,
6745	8827	6	Woodcock	Woodcock	NNP
6745	8827	7	,	,	,
6745	8827	8	Yacht	Yacht	NNP
6745	8827	9	oyster	oyster	NN
6745	8827	10	soup	soup	NN
6745	8827	11	,	,	,
6745	8827	12	Yeast	Yeast	NNP
6745	8827	13	,	,	,
6745	8827	14	bread	bread	NN
6745	8827	15	,	,	,
6745	8827	16	Yorkshire	Yorkshire	NNP
6745	8827	17	pudding	pudding	NN
6745	8827	18	,	,	,