id	sid	tid	token	lemma	pos
umn.319510003935669	1	1	DOMESTIC	domestic	JJ
umn.319510003935669	1	2	SCIENCE	SCIENCE	NNP
umn.319510003935669	1	3	A	a	DT
umn.319510003935669	1	4	TEXT	text	NN
umn.319510003935669	1	5	IN	in	IN
umn.319510003935669	1	6	COOKING	cooking	NN
umn.319510003935669	1	7	AND	and	CC
umn.319510003935669	1	8	SYLLABUS	syllabus	NN
umn.319510003935669	1	9	IN	in	IN
umn.319510003935669	1	10	SEWING	sewing	NN
umn.319510003935669	1	11	,	,	,
umn.319510003935669	1	12	640.7	640.7	CD
umn.319510003935669	1	13	Prepared	prepare	VBD
umn.319510003935669	1	14	for	for	IN
umn.319510003935669	1	15	Use	Use	NNP
umn.319510003935669	1	16	in	in	IN
umn.319510003935669	1	17	the	the	DT
umn.319510003935669	1	18	Kansas	Kansas	NNP
umn.319510003935669	1	19	City	City	NNP
umn.319510003935669	1	20	Ele-	Ele-	NNP
umn.319510003935669	1	21	mentary	mentary	NNP
umn.319510003935669	1	22	Schools	Schools	NNP
umn.319510003935669	1	23	,	,	,
umn.319510003935669	1	24	Yet	yet	CC
umn.319510003935669	1	25	Eminently	eminently	RB
umn.319510003935669	1	26	Fitted	fit	VBN
umn.319510003935669	1	27	for	for	IN
umn.319510003935669	1	28	Home	home	NN
umn.319510003935669	1	29	Work	work	NN
umn.319510003935669	1	30	;	;	:
umn.319510003935669	1	31	Containing	contain	VBG
umn.319510003935669	1	32	,	,	,
umn.319510003935669	1	33	in	in	IN
umn.319510003935669	1	34	Un-	un-	CD
umn.319510003935669	1	35	technical	technical	NNP
umn.319510003935669	1	36	Language	Language	NNP
umn.319510003935669	1	37	,	,	,
umn.319510003935669	1	38	All	all	PDT
umn.319510003935669	1	39	the	the	DT
umn.319510003935669	1	40	Fundamental	Fundamental	NNP
umn.319510003935669	1	41	Theories	Theories	NNPS
umn.319510003935669	1	42	of	of	IN
umn.319510003935669	1	43	Foods	Foods	NNPS
umn.319510003935669	1	44	and	and	CC
umn.319510003935669	1	45	Their	-PRON-	PRP$
umn.319510003935669	1	46	Functions	Functions	NNPS
umn.319510003935669	1	47	,	,	,
umn.319510003935669	1	48	Together	together	RB
umn.319510003935669	1	49	with	with	IN
umn.319510003935669	1	50	More	More	JJR
umn.319510003935669	1	51	than	than	IN
umn.319510003935669	1	52	Two	two	CD
umn.319510003935669	1	53	Hundred	hundred	CD
umn.319510003935669	1	54	Recipes	Recipes	NNPS
umn.319510003935669	1	55	and	and	CC
umn.319510003935669	1	56	Thirty	Thirty	NNP
umn.319510003935669	1	57	Illustrations	illustration	NNS
umn.319510003935669	1	58	Designed	design	VBN
umn.319510003935669	1	59	to	to	IN
umn.319510003935669	1	60	Demon	Demon	NNP
umn.319510003935669	1	61	.	.	.
umn.319510003935669	2	1	strate	strate	NNP
umn.319510003935669	2	2	Those	those	DT
umn.319510003935669	2	3	Theories	Theories	NNPS
umn.319510003935669	2	4	and	and	CC
umn.319510003935669	2	5	to	to	TO
umn.319510003935669	2	6	Make	make	VB
umn.319510003935669	2	7	a	a	DT
umn.319510003935669	2	8	Comprehensive	Comprehensive	NNP
umn.319510003935669	2	9	Cook	Cook	NNP
umn.319510003935669	2	10	Book	Book	NNP
umn.319510003935669	2	11	for	for	IN
umn.319510003935669	2	12	School	School	NNP
umn.319510003935669	2	13	,	,	,
umn.319510003935669	2	14	College	College	NNP
umn.319510003935669	2	15	,	,	,
umn.319510003935669	2	16	and	and	CC
umn.319510003935669	2	17	Family	Family	NNP
umn.319510003935669	2	18	Use	Use	NNP
umn.319510003935669	2	19	.	.	.
umn.319510003935669	3	1	THIRD	third	RB
umn.319510003935669	3	2	,	,	,
umn.319510003935669	3	3	REVISED	revised	RB
umn.319510003935669	3	4	,	,	,
umn.319510003935669	3	5	EDITION	EDITION	NNP
umn.319510003935669	3	6	.	.	.
umn.319510003935669	4	1	44861	44861	CD
umn.319510003935669	4	2	GERTRUDE	GERTRUDE	NNP
umn.319510003935669	4	3	T.	T.	NNP
umn.319510003935669	4	4	JOHNSON	JOHNSON	NNP
umn.319510003935669	4	5	J634	J634	NNP
umn.319510003935669	4	6	AUTHOR	author	NN
umn.319510003935669	4	7	AND	and	CC
umn.319510003935669	4	8	PUBLISHER	PUBLISHER	NNP
umn.319510003935669	4	9	Care	Care	NNP
umn.319510003935669	4	10	of	of	IN
umn.319510003935669	4	11	Board	Board	NNP
umn.319510003935669	4	12	of	of	IN
umn.319510003935669	4	13	Education	Education	NNP
umn.319510003935669	4	14	Kansas	Kansas	NNP
umn.319510003935669	4	15	City	City	NNP
umn.319510003935669	4	16	,	,	,
umn.319510003935669	4	17	Mo.	Mo.	NNP
umn.319510003935669	5	1	1912	1912	CD
umn.319510003935669	5	2	Copyrighted	copyright	VBN
umn.319510003935669	5	3	by	by	IN
umn.319510003935669	5	4	Gertrude	Gertrude	NNP
umn.319510003935669	5	5	T.	T.	NNP
umn.319510003935669	5	6	Johnson	Johnson	NNP
umn.319510003935669	5	7	1910	1910	CD
umn.319510003935669	5	8	-	-	SYM
umn.319510003935669	5	9	1911	1911	CD
umn.319510003935669	5	10	1912	1912	CD
umn.319510003935669	5	11	C.	C.	NNP
umn.319510003935669	5	12	E.	E.	NNP
umn.319510003935669	5	13	HAYES	HAYES	NNP
umn.319510003935669	5	14	CO	CO	NNP
umn.319510003935669	5	15	.	.	NNP
umn.319510003935669	5	16	909	909	CD
umn.319510003935669	5	17	Wyandotte	Wyandotte	NNP
umn.319510003935669	5	18	Street	Street	NNP
umn.319510003935669	5	19	Kansas	Kansas	NNP
umn.319510003935669	5	20	City	City	NNP
umn.319510003935669	5	21	,	,	,
umn.319510003935669	5	22	Mo.	Mo.	NNP
umn.319510003935669	6	1	PRINTERS	printer	NNS
umn.319510003935669	6	2	PREFACE	preface	VBP
umn.319510003935669	6	3	.	.	.
umn.319510003935669	7	1	TO	to	IN
umn.319510003935669	7	2	THE	the	DT
umn.319510003935669	7	3	PUBLIC	public	NN
umn.319510003935669	7	4	:	:	:
umn.319510003935669	7	5	And	and	CC
umn.319510003935669	7	6	I	-PRON-	PRP
umn.319510003935669	7	7	must	must	MD
umn.319510003935669	7	8	"	"	``
umn.319510003935669	7	9	Write	write	VB
umn.319510003935669	7	10	a	a	DT
umn.319510003935669	7	11	Preface	Preface	NNP
umn.319510003935669	7	12	,	,	,
umn.319510003935669	7	13	Whereon	Whereon	NNP
umn.319510003935669	7	14	the	the	DT
umn.319510003935669	7	15	World	World	NNP
umn.319510003935669	7	16	may	may	MD
umn.319510003935669	7	17	look	look	VB
umn.319510003935669	7	18	.	.	.
umn.319510003935669	7	19	”	"	''
umn.319510003935669	7	20	Slight	slight	JJ
umn.319510003935669	7	21	use	use	NN
umn.319510003935669	7	22	to	to	TO
umn.319510003935669	7	23	read	read	VB
umn.319510003935669	7	24	a	a	DT
umn.319510003935669	7	25	preface	preface	NN
umn.319510003935669	7	26	;	;	:
umn.319510003935669	7	27	Read	read	VB
umn.319510003935669	7	28	the	the	DT
umn.319510003935669	7	29	Book	Book	NNP
umn.319510003935669	7	30	.	.	.
umn.319510003935669	8	1	GERTRUDE	GERTRUDE	NNP
umn.319510003935669	8	2	T.	T.	NNP
umn.319510003935669	8	3	JOHNSON	JOHNSON	NNP
umn.319510003935669	8	4	,	,	,
umn.319510003935669	8	5	Kansas	Kansas	NNP
umn.319510003935669	8	6	City	City	NNP
umn.319510003935669	8	7	,	,	,
umn.319510003935669	8	8	Mo.	Mo.	NNP
umn.319510003935669	9	1	April	April	NNP
umn.319510003935669	9	2	ist	ist	NN
umn.319510003935669	9	3	,	,	,
umn.319510003935669	9	4	1911	1911	CD
umn.319510003935669	9	5	.	.	.
umn.319510003935669	10	1	SYNOPSIS	SYNOPSIS	NNP
umn.319510003935669	10	2	OF	of	IN
umn.319510003935669	10	3	CONTENTS	CONTENTS	NNP
umn.319510003935669	10	4	COOKING	COOKING	NNP
umn.319510003935669	10	5	.	.	.
umn.319510003935669	11	1	PART	part	NN
umn.319510003935669	11	2	I.	I.	NNP
umn.319510003935669	11	3	Syllabus	Syllabus	NNP
umn.319510003935669	11	4	of	of	IN
umn.319510003935669	11	5	the	the	DT
umn.319510003935669	11	6	Course	course	NN
umn.319510003935669	11	7	;	;	:
umn.319510003935669	11	8	for	for	IN
umn.319510003935669	11	9	the	the	DT
umn.319510003935669	11	10	Teacher	teacher	NN
umn.319510003935669	11	11	's	's	POS
umn.319510003935669	11	12	Use	Use	NNP
umn.319510003935669	11	13	.	.	.
umn.319510003935669	12	1	PART	part	NN
umn.319510003935669	12	2	II	II	NNP
umn.319510003935669	12	3	.	.	.
umn.319510003935669	13	1	Text	text	NN
umn.319510003935669	13	2	for	for	IN
umn.319510003935669	13	3	the	the	DT
umn.319510003935669	13	4	Pupils	pupil	NNS
umn.319510003935669	13	5	of	of	IN
umn.319510003935669	13	6	the	the	DT
umn.319510003935669	13	7	Seventh	Seventh	NNP
umn.319510003935669	13	8	Scholastic	Scholastic	NNP
umn.319510003935669	13	9	Year	Year	NNP
umn.319510003935669	13	10	.	.	.
umn.319510003935669	14	1	PART	part	NN
umn.319510003935669	14	2	III	III	NNP
umn.319510003935669	14	3	.	.	.
umn.319510003935669	15	1	Text	text	NN
umn.319510003935669	15	2	for	for	IN
umn.319510003935669	15	3	the	the	DT
umn.319510003935669	15	4	Pupils	pupil	NNS
umn.319510003935669	15	5	of	of	IN
umn.319510003935669	15	6	the	the	DT
umn.319510003935669	15	7	Eighth	Eighth	NNP
umn.319510003935669	15	8	Scholastic	Scholastic	NNP
umn.319510003935669	15	9	Year	Year	NNP
umn.319510003935669	15	10	.	.	.
umn.319510003935669	16	1	PART	part	NN
umn.319510003935669	16	2	IV	IV	NNP
umn.319510003935669	16	3	.	.	.
umn.319510003935669	17	1	Appendix	Appendix	NNP
umn.319510003935669	17	2	;	;	:
umn.319510003935669	17	3	for	for	IN
umn.319510003935669	17	4	Additional	additional	JJ
umn.319510003935669	17	5	Work	Work	NNP
umn.319510003935669	17	6	and	and	CC
umn.319510003935669	17	7	General	General	NNP
umn.319510003935669	17	8	Reference	Reference	NNP
umn.319510003935669	17	9	.	.	.
umn.319510003935669	18	1	PART	PART	NNP
umn.319510003935669	18	2	V.	V.	NNP
umn.319510003935669	18	3	Light	Light	NNP
umn.319510003935669	18	4	Cooking	Cooking	NNP
umn.319510003935669	18	5	Equipment	Equipment	NNP
umn.319510003935669	18	6	for	for	IN
umn.319510003935669	18	7	a	a	DT
umn.319510003935669	18	8	Class	class	NN
umn.319510003935669	18	9	of	of	IN
umn.319510003935669	18	10	Twenty	Twenty	NNP
umn.319510003935669	18	11	-	-	HYPH
umn.319510003935669	18	12	four	four	CD
umn.319510003935669	18	13	Pupils	pupil	NNS
umn.319510003935669	18	14	.	.	.
umn.319510003935669	19	1	Manual	Manual	NNP
umn.319510003935669	19	2	Training	Training	NNP
umn.319510003935669	19	3	Equipment	Equipment	NNP
umn.319510003935669	19	4	for	for	IN
umn.319510003935669	19	5	a	a	DT
umn.319510003935669	19	6	Class	class	NN
umn.319510003935669	19	7	of	of	IN
umn.319510003935669	19	8	Twenty	Twenty	NNP
umn.319510003935669	19	9	four	four	CD
umn.319510003935669	19	10	Pupils	pupil	NNS
umn.319510003935669	19	11	.	.	.
umn.319510003935669	20	1	SEWING	sewing	NN
umn.319510003935669	20	2	.	.	.
umn.319510003935669	21	1	PART	part	NN
umn.319510003935669	21	2	VI	VI	NNP
umn.319510003935669	21	3	.	.	.
umn.319510003935669	22	1	General	General	NNP
umn.319510003935669	22	2	Suggestions	Suggestions	NNPS
umn.319510003935669	22	3	.	.	.
umn.319510003935669	23	1	PART	part	NN
umn.319510003935669	23	2	VII	VII	NNP
umn.319510003935669	23	3	.	.	.
umn.319510003935669	24	1	Syllabus	Syllabus	NNP
umn.319510003935669	24	2	of	of	IN
umn.319510003935669	24	3	the	the	DT
umn.319510003935669	24	4	Course	course	NN
umn.319510003935669	24	5	for	for	IN
umn.319510003935669	24	6	the	the	DT
umn.319510003935669	24	7	Sixth	Sixth	NNP
umn.319510003935669	24	8	Scholastic	Scholastic	NNP
umn.319510003935669	24	9	Year	Year	NNP
umn.319510003935669	24	10	.	.	.
umn.319510003935669	25	1	PART	part	NN
umn.319510003935669	25	2	VIII	VIII	NNP
umn.319510003935669	25	3	.	.	.
umn.319510003935669	26	1	Syllabus	Syllabus	NNP
umn.319510003935669	26	2	of	of	IN
umn.319510003935669	26	3	the	the	DT
umn.319510003935669	26	4	Course	course	NN
umn.319510003935669	26	5	for	for	IN
umn.319510003935669	26	6	the	the	DT
umn.319510003935669	26	7	Seventh	Seventh	NNP
umn.319510003935669	26	8	Scholastic	Scholastic	NNP
umn.319510003935669	26	9	Year	Year	NNP
umn.319510003935669	26	10	.	.	.
umn.319510003935669	27	1	PART	part	NN
umn.319510003935669	27	2	IX	IX	NNP
umn.319510003935669	27	3	.	.	.
umn.319510003935669	28	1	Syllabus	Syllabus	NNP
umn.319510003935669	28	2	of	of	IN
umn.319510003935669	28	3	the	the	DT
umn.319510003935669	28	4	Course	course	NN
umn.319510003935669	28	5	for	for	IN
umn.319510003935669	28	6	the	the	DT
umn.319510003935669	28	7	Eighth	Eighth	NNP
umn.319510003935669	28	8	Scholastic	Scholastic	NNP
umn.319510003935669	28	9	Year	Year	NNP
umn.319510003935669	28	10	.	.	.
umn.319510003935669	29	1	7	7	CD
umn.319510003935669	29	2	DOMESTIC	domestic	JJ
umn.319510003935669	29	3	SCIENCE	science	NN
umn.319510003935669	29	4	PART	part	NN
umn.319510003935669	29	5	1	1	CD
umn.319510003935669	29	6	.	.	.
umn.319510003935669	30	1	COOKING	COOKING	NNP
umn.319510003935669	30	2	.	.	.
umn.319510003935669	31	1	Syllabus	Syllabus	NNP
umn.319510003935669	31	2	of	of	IN
umn.319510003935669	31	3	the	the	DT
umn.319510003935669	31	4	Course	course	NN
umn.319510003935669	31	5	;	;	:
umn.319510003935669	31	6	for	for	IN
umn.319510003935669	31	7	the	the	DT
umn.319510003935669	31	8	Teachers	teacher	NNS
umn.319510003935669	31	9	'	'	POS
umn.319510003935669	31	10	Use	Use	NNP
umn.319510003935669	31	11	.	.	.
umn.319510003935669	32	1	Note.-In	Note.-In	NNP
umn.319510003935669	32	2	every	every	DT
umn.319510003935669	32	3	lesson	lesson	NN
umn.319510003935669	32	4	the	the	DT
umn.319510003935669	32	5	food	food	NN
umn.319510003935669	32	6	-	-	HYPH
umn.319510003935669	32	7	stuffs	stuff	NNS
umn.319510003935669	32	8	used	use	VBN
umn.319510003935669	32	9	in	in	IN
umn.319510003935669	32	10	the	the	DT
umn.319510003935669	32	11	prac-	prac-	JJ
umn.319510003935669	32	12	tical	tical	JJ
umn.319510003935669	32	13	work	work	NN
umn.319510003935669	32	14	should	should	MD
umn.319510003935669	32	15	be	be	VB
umn.319510003935669	32	16	discussed	discuss	VBN
umn.319510003935669	32	17	briefly	briefly	RB
umn.319510003935669	32	18	,	,	,
umn.319510003935669	32	19	with	with	IN
umn.319510003935669	32	20	regard	regard	NN
umn.319510003935669	32	21	to	to	IN
umn.319510003935669	32	22	their	-PRON-	PRP$
umn.319510003935669	32	23	physiological	physiological	JJ
umn.319510003935669	32	24	use	use	NN
umn.319510003935669	32	25	,	,	,
umn.319510003935669	32	26	classification	classification	NN
umn.319510003935669	32	27	,	,	,
umn.319510003935669	32	28	and	and	CC
umn.319510003935669	32	29	comparative	comparative	JJ
umn.319510003935669	32	30	food	food	NN
umn.319510003935669	32	31	values	value	NNS
umn.319510003935669	32	32	.	.	.
umn.319510003935669	33	1	The	the	DT
umn.319510003935669	33	2	hygienic	hygienic	JJ
umn.319510003935669	33	3	phase	phase	NN
umn.319510003935669	33	4	of	of	IN
umn.319510003935669	33	5	the	the	DT
umn.319510003935669	33	6	work	work	NN
umn.319510003935669	33	7	should	should	MD
umn.319510003935669	33	8	be	be	VB
umn.319510003935669	33	9	emphasized	emphasize	VBN
umn.319510003935669	33	10	at	at	IN
umn.319510003935669	33	11	every	every	DT
umn.319510003935669	33	12	available	available	JJ
umn.319510003935669	33	13	point	point	NN
umn.319510003935669	33	14	.	.	.
umn.319510003935669	34	1	We	-PRON-	PRP
umn.319510003935669	34	2	do	do	VBP
umn.319510003935669	34	3	not	not	RB
umn.319510003935669	34	4	live	live	VB
umn.319510003935669	34	5	to	to	TO
umn.319510003935669	34	6	eat	eat	VB
umn.319510003935669	34	7	;	;	:
umn.319510003935669	34	8	we	-PRON-	PRP
umn.319510003935669	34	9	eat	eat	VBP
umn.319510003935669	34	10	to	to	TO
umn.319510003935669	34	11	live	live	VB
umn.319510003935669	34	12	.	.	.
umn.319510003935669	35	1	SEVENTH	SEVENTH	NNP
umn.319510003935669	35	2	YEAR	YEAR	NNP
umn.319510003935669	35	3	.	.	.
umn.319510003935669	36	1	LESSON	lesson	NN
umn.319510003935669	36	2	1	1	CD
umn.319510003935669	36	3	.	.	.
umn.319510003935669	37	1	SANITARY	SANITARY	NNP
umn.319510003935669	37	2	HOUSEKEEPING	HOUSEKEEPING	NNP
umn.319510003935669	37	3	.	.	.
umn.319510003935669	38	1	Dust	dust	NN
umn.319510003935669	38	2	,	,	,
umn.319510003935669	38	3	dirt	dirt	NN
umn.319510003935669	38	4	,	,	,
umn.319510003935669	38	5	and	and	CC
umn.319510003935669	38	6	mould	mould	NN
umn.319510003935669	38	7	in	in	IN
umn.319510003935669	38	8	the	the	DT
umn.319510003935669	38	9	home	home	NN
umn.319510003935669	38	10	;	;	:
umn.319510003935669	38	11	danger	danger	NN
umn.319510003935669	38	12	of	of	IN
umn.319510003935669	38	13	dark	dark	JJ
umn.319510003935669	38	14	rooms	room	NNS
umn.319510003935669	38	15	;	;	:
umn.319510003935669	38	16	importance	importance	NN
umn.319510003935669	38	17	of	of	IN
umn.319510003935669	38	18	fresh	fresh	JJ
umn.319510003935669	38	19	air	air	NN
umn.319510003935669	38	20	and	and	CC
umn.319510003935669	38	21	sunlight	sunlight	NN
umn.319510003935669	38	22	;	;	:
umn.319510003935669	38	23	general	general	JJ
umn.319510003935669	38	24	directions	direction	NNS
umn.319510003935669	38	25	for	for	IN
umn.319510003935669	38	26	sweeping	sweep	VBG
umn.319510003935669	38	27	and	and	CC
umn.319510003935669	38	28	dusting	dusting	NN
umn.319510003935669	38	29	;	;	:
umn.319510003935669	38	30	danger	danger	NN
umn.319510003935669	38	31	in	in	IN
umn.319510003935669	38	32	carpets	carpet	NNS
umn.319510003935669	38	33	;	;	:
umn.319510003935669	38	34	their	-PRON-	PRP$
umn.319510003935669	38	35	disinfection	disinfection	NN
umn.319510003935669	38	36	;	;	:
umn.319510003935669	38	37	in	in	IN
umn.319510003935669	38	38	tapestry	tapestry	NN
umn.319510003935669	38	39	.	.	.
umn.319510003935669	39	1	Practical	practical	JJ
umn.319510003935669	39	2	Work	work	NN
umn.319510003935669	39	3	.	.	.
umn.319510003935669	40	1	Sweeping	sweep	VBG
umn.319510003935669	40	2	and	and	CC
umn.319510003935669	40	3	dusting	dust	VBG
umn.319510003935669	40	4	the	the	DT
umn.319510003935669	40	5	kitchen	kitchen	NN
umn.319510003935669	40	6	and	and	CC
umn.319510003935669	40	7	furnishings	furnishing	NNS
umn.319510003935669	40	8	;	;	:
umn.319510003935669	40	9	washing	washing	NN
umn.319510003935669	40	10	of	of	IN
umn.319510003935669	40	11	dust	dust	NN
umn.319510003935669	40	12	cloths	cloth	NNS
umn.319510003935669	40	13	.	.	.
umn.319510003935669	41	1	LESSON	lesson	NN
umn.319510003935669	41	2	2	2	CD
umn.319510003935669	41	3	.	.	.
umn.319510003935669	42	1	SANITARY	SANITARY	NNP
umn.319510003935669	42	2	HOUSEKEEPING	HOUSEKEEPING	NNP
umn.319510003935669	42	3	.	.	.
umn.319510003935669	43	1	Dishwashing	dishwashing	NN
umn.319510003935669	43	2	;	;	:
umn.319510003935669	43	3	care	care	NN
umn.319510003935669	43	4	of	of	IN
umn.319510003935669	43	5	dish-	dish-	JJ
umn.319510003935669	43	6	towels	towel	NNS
umn.319510003935669	43	7	,	,	,
umn.319510003935669	43	8	dish	dish	NN
umn.319510003935669	43	9	-	-	HYPH
umn.319510003935669	43	10	cloths	cloth	NNS
umn.319510003935669	43	11	,	,	,
umn.319510003935669	43	12	sink	sink	NN
umn.319510003935669	43	13	,	,	,
umn.319510003935669	43	14	garbage	garbage	NN
umn.319510003935669	43	15	,	,	,
umn.319510003935669	43	16	garbage	garbage	NN
umn.319510003935669	43	17	-	-	,
umn.319510003935669	43	18	can	can	MD
umn.319510003935669	43	19	,	,	,
umn.319510003935669	43	20	boards	board	NNS
umn.319510003935669	43	21	and	and	CC
umn.319510003935669	43	22	tables	table	NNS
umn.319510003935669	43	23	,	,	,
umn.319510003935669	43	24	refrigerators	refrigerator	NNS
umn.319510003935669	43	25	;	;	:
umn.319510003935669	43	26	care	care	NN
umn.319510003935669	43	27	of	of	IN
umn.319510003935669	43	28	knives	knife	NNS
umn.319510003935669	43	29	,	,	,
umn.319510003935669	43	30	forks	fork	NNS
umn.319510003935669	43	31	,	,	,
umn.319510003935669	43	32	and	and	CC
umn.319510003935669	43	33	spoons	spoon	NNS
umn.319510003935669	43	34	,	,	,
umn.319510003935669	43	35	cooking	cook	VBG
umn.319510003935669	43	36	uten-	uten-	NNP
umn.319510003935669	43	37	sils	sils	NNP
umn.319510003935669	43	38	;	;	:
umn.319510003935669	43	39	use	use	NN
umn.319510003935669	43	40	of	of	IN
umn.319510003935669	43	41	boiling	boil	VBG
umn.319510003935669	43	42	water	water	NN
umn.319510003935669	43	43	as	as	IN
umn.319510003935669	43	44	a	a	DT
umn.319510003935669	43	45	germ	germ	NN
umn.319510003935669	43	46	destroyer	destroyer	NN
umn.319510003935669	43	47	;	;	:
umn.319510003935669	43	48	of	of	IN
umn.319510003935669	43	49	sal	sal	NNP
umn.319510003935669	43	50	soda	soda	NNP
umn.319510003935669	43	51	.	.	.
umn.319510003935669	44	1	PRACTICAL	practical	JJ
umn.319510003935669	44	2	Work	Work	NNP
umn.319510003935669	44	3	.	.	.
umn.319510003935669	45	1	Washing	washing	NN
umn.319510003935669	45	2	,	,	,
umn.319510003935669	45	3	scalding	scald	VBG
umn.319510003935669	45	4	,	,	,
umn.319510003935669	45	5	and	and	CC
umn.319510003935669	45	6	wiping	wiping	NN
umn.319510003935669	45	7	of	of	IN
umn.319510003935669	45	8	the	the	DT
umn.319510003935669	45	9	dishes	dish	NNS
umn.319510003935669	45	10	and	and	CC
umn.319510003935669	45	11	cooking	cooking	NN
umn.319510003935669	45	12	utensils	utensil	NNS
umn.319510003935669	45	13	,	,	,
umn.319510003935669	45	14	making	make	VBG
umn.319510003935669	45	15	practical	practical	JJ
umn.319510003935669	45	16	ap-	ap-	NNP
umn.319510003935669	45	17	plication	plication	NN
umn.319510003935669	45	18	of	of	IN
umn.319510003935669	45	19	the	the	DT
umn.319510003935669	45	20	theories	theory	NNS
umn.319510003935669	45	21	presented	present	VBN
umn.319510003935669	45	22	in	in	IN
umn.319510003935669	45	23	the	the	DT
umn.319510003935669	45	24	lesson	lesson	NN
umn.319510003935669	45	25	.	.	.
umn.319510003935669	46	1	LESSON	LESSON	NNP
umn.319510003935669	46	2	3	3	CD
umn.319510003935669	46	3	.	.	.
umn.319510003935669	47	1	MEASUREMENTS	measurement	NNS
umn.319510003935669	47	2	.	.	.
umn.319510003935669	48	1	The	the	DT
umn.319510003935669	48	2	necessity	necessity	NN
umn.319510003935669	48	3	for	for	IN
umn.319510003935669	48	4	accuracy	accuracy	NN
umn.319510003935669	48	5	.	.	.
umn.319510003935669	49	1	PRACTICAL	practical	JJ
umn.319510003935669	49	2	Work	Work	NNP
umn.319510003935669	49	3	.	.	.
umn.319510003935669	50	1	Making	make	VBG
umn.319510003935669	50	2	the	the	DT
umn.319510003935669	50	3	table	table	NN
umn.319510003935669	50	4	of	of	IN
umn.319510003935669	50	5	cooking	cooking	NN
umn.319510003935669	50	6	measurements	measurement	NNS
umn.319510003935669	50	7	,	,	,
umn.319510003935669	50	8	by	by	IN
umn.319510003935669	50	9	use	use	NN
umn.319510003935669	50	10	of	of	IN
umn.319510003935669	50	11	coarse	coarse	JJ
umn.319510003935669	50	12	salt	salt	NN
umn.319510003935669	50	13	,	,	,
umn.319510003935669	50	14	and	and	CC
umn.319510003935669	50	15	of	of	IN
umn.319510003935669	50	16	water	water	NN
umn.319510003935669	50	17	,	,	,
umn.319510003935669	50	18	as	as	IN
umn.319510003935669	50	19	ma-	ma-	JJ
umn.319510003935669	50	20	9	9	CD
umn.319510003935669	50	21	10	10	CD
umn.319510003935669	50	22	DOMESTIC	domestic	JJ
umn.319510003935669	50	23	SCIENCE	science	NN
umn.319510003935669	50	24	terial	terial	NN
umn.319510003935669	50	25	;	;	:
umn.319510003935669	50	26	use	use	NN
umn.319510003935669	50	27	of	of	IN
umn.319510003935669	50	28	salt	salt	NN
umn.319510003935669	50	29	spoon	spoon	NN
umn.319510003935669	50	30	,	,	,
umn.319510003935669	50	31	teaspoon	teaspoon	NN
umn.319510003935669	50	32	,	,	,
umn.319510003935669	50	33	tablespoon	tablespoon	NN
umn.319510003935669	50	34	,	,	,
umn.319510003935669	50	35	gill	gill	NNP
umn.319510003935669	50	36	measure	measure	NN
umn.319510003935669	50	37	;	;	:
umn.319510003935669	50	38	cup	cup	NN
umn.319510003935669	50	39	,	,	,
umn.319510003935669	50	40	half	half	JJ
umn.319510003935669	50	41	-	-	HYPH
umn.319510003935669	50	42	pint	pint	NN
umn.319510003935669	50	43	,	,	,
umn.319510003935669	50	44	and	and	CC
umn.319510003935669	50	45	quart	quart	NN
umn.319510003935669	50	46	.	.	.
umn.319510003935669	51	1	LESSON	LESSON	NNP
umn.319510003935669	51	2	4	4	CD
umn.319510003935669	51	3	.	.	.
umn.319510003935669	52	1	Food	food	NN
umn.319510003935669	52	2	.	.	.
umn.319510003935669	53	1	Its	-PRON-	PRP$
umn.319510003935669	53	2	general	general	JJ
umn.319510003935669	53	3	functions	function	NNS
umn.319510003935669	53	4	;	;	:
umn.319510003935669	53	5	the	the	DT
umn.319510003935669	53	6	five	five	CD
umn.319510003935669	53	7	food	food	NN
umn.319510003935669	53	8	principles	principle	NNS
umn.319510003935669	53	9	,	,	,
umn.319510003935669	53	10	and	and	CC
umn.319510003935669	53	11	their	-PRON-	PRP$
umn.319510003935669	53	12	physiological	physiological	JJ
umn.319510003935669	53	13	uses	use	NNS
umn.319510003935669	53	14	,	,	,
umn.319510003935669	53	15	in	in	IN
umn.319510003935669	53	16	brief	brief	NN
umn.319510003935669	53	17	;	;	:
umn.319510003935669	53	18	classification	classification	NN
umn.319510003935669	53	19	of	of	IN
umn.319510003935669	53	20	com	com	NN
umn.319510003935669	53	21	.	.	.
umn.319510003935669	54	1	mon	mon	NNP
umn.319510003935669	54	2	food	food	NN
umn.319510003935669	54	3	-	-	HYPH
umn.319510003935669	54	4	stuffs	stuff	NNS
umn.319510003935669	54	5	,	,	,
umn.319510003935669	54	6	with	with	IN
umn.319510003935669	54	7	regard	regard	NN
umn.319510003935669	54	8	to	to	IN
umn.319510003935669	54	9	their	-PRON-	PRP$
umn.319510003935669	54	10	comparative	comparative	JJ
umn.319510003935669	54	11	food	food	NN
umn.319510003935669	54	12	values	value	NNS
umn.319510003935669	54	13	.	.	.
umn.319510003935669	55	1	Practical	practical	JJ
umn.319510003935669	55	2	Work	work	NN
umn.319510003935669	55	3	.	.	.
umn.319510003935669	56	1	Cooking	cooking	NN
umn.319510003935669	56	2	rolled	roll	VBD
umn.319510003935669	56	3	oats	oats	NN
umn.319510003935669	56	4	,	,	,
umn.319510003935669	56	5	serving	serve	VBG
umn.319510003935669	56	6	with	with	IN
umn.319510003935669	56	7	milk	milk	NN
umn.319510003935669	56	8	and	and	CC
umn.319510003935669	56	9	sugar	sugar	NN
umn.319510003935669	56	10	.	.	.
umn.319510003935669	57	1	LESSON	lesson	NN
umn.319510003935669	57	2	5	5	CD
umn.319510003935669	57	3	.	.	.
umn.319510003935669	58	1	ALBUMEN	ALBUMEN	NNP
umn.319510003935669	58	2	.	.	.
umn.319510003935669	59	1	Its	-PRON-	PRP$
umn.319510003935669	59	2	principal	principal	JJ
umn.319510003935669	59	3	sources	source	NNS
umn.319510003935669	59	4	,	,	,
umn.319510003935669	59	5	eggs	egg	NNS
umn.319510003935669	59	6	,	,	,
umn.319510003935669	59	7	meat	meat	NN
umn.319510003935669	59	8	,	,	,
umn.319510003935669	59	9	and	and	CC
umn.319510003935669	59	10	fish	fish	NN
umn.319510003935669	59	11	;	;	:
umn.319510003935669	59	12	the	the	DT
umn.319510003935669	59	13	effects	effect	NNS
umn.319510003935669	59	14	of	of	IN
umn.319510003935669	59	15	heat	heat	NN
umn.319510003935669	59	16	upon	upon	IN
umn.319510003935669	59	17	it	-PRON-	PRP
umn.319510003935669	59	18	;	;	:
umn.319510003935669	59	19	of	of	IN
umn.319510003935669	59	20	cold	cold	JJ
umn.319510003935669	59	21	water	water	NN
umn.319510003935669	59	22	.	.	.
umn.319510003935669	60	1	Practical	practical	JJ
umn.319510003935669	60	2	Work	work	NN
umn.319510003935669	60	3	.	.	.
umn.319510003935669	61	1	Tests	test	NNS
umn.319510003935669	61	2	for	for	IN
umn.319510003935669	61	3	fresh	fresh	JJ
umn.319510003935669	61	4	eggs	egg	NNS
umn.319510003935669	61	5	;	;	:
umn.319510003935669	61	6	tests	test	NNS
umn.319510003935669	61	7	of	of	IN
umn.319510003935669	61	8	the	the	DT
umn.319510003935669	61	9	effects	effect	NNS
umn.319510003935669	61	10	of	of	IN
umn.319510003935669	61	11	hot	hot	JJ
umn.319510003935669	61	12	water	water	NN
umn.319510003935669	61	13	on	on	IN
umn.319510003935669	61	14	the	the	DT
umn.319510003935669	61	15	eggs	egg	NNS
umn.319510003935669	61	16	;	;	:
umn.319510003935669	61	17	of	of	IN
umn.319510003935669	61	18	cold	cold	JJ
umn.319510003935669	61	19	water	water	NN
umn.319510003935669	61	20	.	.	.
umn.319510003935669	62	1	Toasting	toast	VBG
umn.319510003935669	62	2	bread	bread	NN
umn.319510003935669	62	3	,	,	,
umn.319510003935669	62	4	soft	soft	JJ
umn.319510003935669	62	5	-	-	HYPH
umn.319510003935669	62	6	boiling	boiling	NN
umn.319510003935669	62	7	of	of	IN
umn.319510003935669	62	8	eggs	egg	NNS
umn.319510003935669	62	9	;	;	,
umn.319510003935669	62	10	serving	serve	VBG
umn.319510003935669	62	11	eggs	egg	NNS
umn.319510003935669	62	12	on	on	IN
umn.319510003935669	62	13	toast	toast	NN
umn.319510003935669	62	14	.	.	.
umn.319510003935669	63	1	LESSON	LESSON	NNP
umn.319510003935669	63	2	6	6	CD
umn.319510003935669	63	3	.	.	.
umn.319510003935669	64	1	GLUTEN	GLUTEN	NNP
umn.319510003935669	64	2	.	.	.
umn.319510003935669	65	1	Its	-PRON-	PRP$
umn.319510003935669	65	2	principal	principal	JJ
umn.319510003935669	65	3	sources	source	NNS
umn.319510003935669	65	4	,	,	,
umn.319510003935669	65	5	cereals	cereal	NNS
umn.319510003935669	65	6	;	;	:
umn.319510003935669	65	7	comparative	comparative	JJ
umn.319510003935669	65	8	methods	method	NNS
umn.319510003935669	65	9	of	of	IN
umn.319510003935669	65	10	cooking	cook	VBG
umn.319510003935669	65	11	fine	fine	NN
umn.319510003935669	65	12	and	and	CC
umn.319510003935669	65	13	coarse	coarse	JJ
umn.319510003935669	65	14	cereals	cereal	NNS
umn.319510003935669	65	15	.	.	.
umn.319510003935669	66	1	PRACTICAL	practical	JJ
umn.319510003935669	66	2	WORK	work	NN
umn.319510003935669	66	3	.	.	.
umn.319510003935669	67	1	Cooking	cook	VBG
umn.319510003935669	67	2	cream	cream	NN
umn.319510003935669	67	3	of	of	IN
umn.319510003935669	67	4	wheat	wheat	NN
umn.319510003935669	67	5	;	;	:
umn.319510003935669	67	6	serving	serve	VBG
umn.319510003935669	67	7	with	with	IN
umn.319510003935669	67	8	milk	milk	NN
umn.319510003935669	67	9	and	and	CC
umn.319510003935669	67	10	sugar	sugar	NN
umn.319510003935669	67	11	.	.	.
umn.319510003935669	68	1	LESSON	LESSON	NNP
umn.319510003935669	68	2	7	7	CD
umn.319510003935669	68	3	.	.	.
umn.319510003935669	69	1	Casein	Casein	NNP
umn.319510003935669	69	2	.	.	.
umn.319510003935669	70	1	Animal	animal	NN
umn.319510003935669	70	2	casein	casein	NN
umn.319510003935669	70	3	;	;	:
umn.319510003935669	70	4	its	-PRON-	PRP$
umn.319510003935669	70	5	principal	principal	JJ
umn.319510003935669	70	6	source	source	NN
umn.319510003935669	70	7	,	,	,
umn.319510003935669	70	8	milk	milk	NN
umn.319510003935669	70	9	.	.	.
umn.319510003935669	71	1	Vegetable	vegetable	JJ
umn.319510003935669	71	2	casein	casein	NN
umn.319510003935669	71	3	;	;	:
umn.319510003935669	71	4	its	-PRON-	PRP$
umn.319510003935669	71	5	principal	principal	JJ
umn.319510003935669	71	6	sources	source	NNS
umn.319510003935669	71	7	,	,	,
umn.319510003935669	71	8	legumes	legume	NNS
umn.319510003935669	71	9	,	,	,
umn.319510003935669	71	10	PRACTICAL	practical	JJ
umn.319510003935669	71	11	WORK	work	NN
umn.319510003935669	71	12	.	.	.
umn.319510003935669	72	1	Making	make	VBG
umn.319510003935669	72	2	cottage	cottage	NN
umn.319510003935669	72	3	cheese	cheese	NN
umn.319510003935669	72	4	;	;	:
umn.319510003935669	72	5	boiling	boil	VBG
umn.319510003935669	72	6	Lima	Lima	NNP
umn.319510003935669	72	7	beans	bean	NNS
umn.319510003935669	72	8	previously	previously	RB
umn.319510003935669	72	9	soaked	soak	VBN
umn.319510003935669	72	10	in	in	IN
umn.319510003935669	72	11	water	water	NN
umn.319510003935669	72	12	;	;	,
umn.319510003935669	72	13	serving	serve	VBG
umn.319510003935669	72	14	.	.	.
umn.319510003935669	73	1	LESSON	LESSON	NNP
umn.319510003935669	73	2	8	8	CD
umn.319510003935669	73	3	.	.	.
umn.319510003935669	74	1	STARCH	starch	NN
umn.319510003935669	74	2	.	.	.
umn.319510003935669	75	1	Its	-PRON-	PRP$
umn.319510003935669	75	2	principal	principal	JJ
umn.319510003935669	75	3	sources	source	NNS
umn.319510003935669	75	4	,	,	,
umn.319510003935669	75	5	cereals	cereal	NNS
umn.319510003935669	75	6	and	and	CC
umn.319510003935669	75	7	vegetables	vegetable	NNS
umn.319510003935669	75	8	;	;	:
umn.319510003935669	75	9	potatoes	potato	NNS
umn.319510003935669	75	10	;	;	,
umn.319510003935669	75	11	comparative	comparative	JJ
umn.319510003935669	75	12	values	value	NNS
umn.319510003935669	75	13	of	of	IN
umn.319510003935669	75	14	potatoes	potato	NNS
umn.319510003935669	75	15	baked	bake	VBN
umn.319510003935669	75	16	and	and	CC
umn.319510003935669	75	17	potatoes	potato	NNS
umn.319510003935669	75	18	boiled	boil	VBN
umn.319510003935669	75	19	.	.	.
umn.319510003935669	76	1	PracticAL	PracticAL	NNP
umn.319510003935669	76	2	WORK	work	NN
umn.319510003935669	76	3	.	.	.
umn.319510003935669	77	1	Boiling	boil	VBG
umn.319510003935669	77	2	rice	rice	NN
umn.319510003935669	77	3	and	and	CC
umn.319510003935669	77	4	baking	baking	NN
umn.319510003935669	77	5	potatoes	potato	NNS
umn.319510003935669	77	6	;	;	,
umn.319510003935669	77	7	serving	serve	VBG
umn.319510003935669	77	8	.	.	.
umn.319510003935669	78	1	LESSON	lesson	NN
umn.319510003935669	78	2	9	9	CD
umn.319510003935669	78	3	.	.	.
umn.319510003935669	79	1	SUGAR	SUGAR	NNP
umn.319510003935669	79	2	.	.	.
umn.319510003935669	80	1	Its	-PRON-	PRP$
umn.319510003935669	80	2	principal	principal	JJ
umn.319510003935669	80	3	sources	source	NNS
umn.319510003935669	80	4	,	,	,
umn.319510003935669	80	5	cane	cane	NN
umn.319510003935669	80	6	,	,	,
umn.319510003935669	80	7	fruits	fruit	NNS
umn.319510003935669	80	8	,	,	,
umn.319510003935669	80	9	vegetables	vegetable	NNS
umn.319510003935669	80	10	;	;	:
umn.319510003935669	80	11	COOKING	cooking	NN
umn.319510003935669	80	12	11	11	CD
umn.319510003935669	80	13	its	-PRON-	PRP$
umn.319510003935669	80	14	commercial	commercial	JJ
umn.319510003935669	80	15	classes	class	NNS
umn.319510003935669	80	16	,	,	,
umn.319510003935669	80	17	crystallized	crystallize	VBN
umn.319510003935669	80	18	and	and	CC
umn.319510003935669	80	19	granulated	granulated	JJ
umn.319510003935669	80	20	;	;	:
umn.319510003935669	80	21	compara-	compara-	JJ
umn.319510003935669	80	22	tive	tive	JJ
umn.319510003935669	80	23	values	value	NNS
umn.319510003935669	80	24	;	;	:
umn.319510003935669	80	25	economy	economy	NN
umn.319510003935669	80	26	in	in	IN
umn.319510003935669	80	27	buying	buying	NN
umn.319510003935669	80	28	.	.	.
umn.319510003935669	81	1	PRACTICAL	practical	JJ
umn.319510003935669	81	2	WORK	work	NN
umn.319510003935669	81	3	.	.	.
umn.319510003935669	82	1	Making	make	VBG
umn.319510003935669	82	2	fondant	fondant	NN
umn.319510003935669	82	3	.	.	.
umn.319510003935669	83	1	LESSON	LESSON	NNP
umn.319510003935669	83	2	10	10	CD
umn.319510003935669	83	3	.	.	.
umn.319510003935669	84	1	Water	water	NN
umn.319510003935669	84	2	.	.	.
umn.319510003935669	85	1	Its	-PRON-	PRP$
umn.319510003935669	85	2	physiological	physiological	JJ
umn.319510003935669	85	3	and	and	CC
umn.319510003935669	85	4	its	-PRON-	PRP$
umn.319510003935669	85	5	general	general	JJ
umn.319510003935669	85	6	uses	use	NNS
umn.319510003935669	85	7	,	,	,
umn.319510003935669	85	8	its	-PRON-	PRP$
umn.319510003935669	85	9	sub-	sub-	JJ
umn.319510003935669	85	10	stitutes	stitute	NNS
umn.319510003935669	85	11	as	as	IN
umn.319510003935669	85	12	a	a	DT
umn.319510003935669	85	13	beverage	beverage	NN
umn.319510003935669	85	14	,	,	,
umn.319510003935669	85	15	tea	tea	NN
umn.319510003935669	85	16	,	,	,
umn.319510003935669	85	17	coffee	coffee	NN
umn.319510003935669	85	18	,	,	,
umn.319510003935669	85	19	cocoa	cocoa	NN
umn.319510003935669	85	20	;	;	:
umn.319510003935669	85	21	the	the	DT
umn.319510003935669	85	22	source	source	NN
umn.319510003935669	85	23	and	and	CC
umn.319510003935669	85	24	nature	nature	NN
umn.319510003935669	85	25	of	of	IN
umn.319510003935669	85	26	each	each	DT
umn.319510003935669	85	27	;	;	:
umn.319510003935669	85	28	effect	effect	NN
umn.319510003935669	85	29	of	of	IN
umn.319510003935669	85	30	each	each	DT
umn.319510003935669	85	31	upon	upon	IN
umn.319510003935669	85	32	the	the	DT
umn.319510003935669	85	33	nervous	nervous	JJ
umn.319510003935669	85	34	system	system	NN
umn.319510003935669	85	35	.	.	.
umn.319510003935669	86	1	PRACTICAL	practical	JJ
umn.319510003935669	86	2	WORK	work	NN
umn.319510003935669	86	3	.	.	.
umn.319510003935669	87	1	Making	make	VBG
umn.319510003935669	87	2	tea	tea	NN
umn.319510003935669	87	3	,	,	,
umn.319510003935669	87	4	coffee	coffee	NN
umn.319510003935669	87	5	,	,	,
umn.319510003935669	87	6	and	and	CC
umn.319510003935669	87	7	cocoa	cocoa	NN
umn.319510003935669	87	8	;	;	:
umn.319510003935669	87	9	serving	serve	VBG
umn.319510003935669	87	10	optional	optional	JJ
umn.319510003935669	87	11	.	.	.
umn.319510003935669	88	1	LESSON	lesson	NN
umn.319510003935669	88	2	11	11	CD
umn.319510003935669	88	3	.	.	.
umn.319510003935669	89	1	ANIMAL	animal	NN
umn.319510003935669	89	2	FATS	fat	NNS
umn.319510003935669	89	3	AND	and	CC
umn.319510003935669	89	4	Oils	oil	NNS
umn.319510003935669	89	5	.	.	.
umn.319510003935669	90	1	Their	-PRON-	PRP$
umn.319510003935669	90	2	principal	principal	JJ
umn.319510003935669	90	3	sources	source	NNS
umn.319510003935669	90	4	,	,	,
umn.319510003935669	90	5	milk	milk	NN
umn.319510003935669	90	6	,	,	,
umn.319510003935669	90	7	meat	meat	NN
umn.319510003935669	90	8	,	,	,
umn.319510003935669	90	9	and	and	CC
umn.319510003935669	90	10	fish	fish	NN
umn.319510003935669	90	11	.	.	.
umn.319510003935669	91	1	Examples	example	NNS
umn.319510003935669	91	2	:	:	:
umn.319510003935669	91	3	butter	butter	NN
umn.319510003935669	91	4	,	,	,
umn.319510003935669	91	5	butter	butter	NN
umn.319510003935669	91	6	oil	oil	NN
umn.319510003935669	91	7	,	,	,
umn.319510003935669	91	8	lard	lard	NN
umn.319510003935669	91	9	,	,	,
umn.319510003935669	91	10	tallow	tallow	NN
umn.319510003935669	91	11	,	,	,
umn.319510003935669	91	12	and	and	CC
umn.319510003935669	91	13	fish	fish	NN
umn.319510003935669	91	14	oil	oil	NN
umn.319510003935669	91	15	.	.	.
umn.319510003935669	92	1	PRACTICAL	practical	JJ
umn.319510003935669	92	2	WORK	work	NN
umn.319510003935669	92	3	.	.	.
umn.319510003935669	93	1	Sauteing	saute	VBG
umn.319510003935669	93	2	potatoes	potato	NNS
umn.319510003935669	93	3	;	;	,
umn.319510003935669	93	4	serving	serve	VBG
umn.319510003935669	93	5	.	.	.
umn.319510003935669	94	1	LESSON	LESSON	NNP
umn.319510003935669	94	2	12	12	CD
umn.319510003935669	94	3	.	.	.
umn.319510003935669	95	1	ANIMAL	animal	NN
umn.319510003935669	95	2	FATS	fat	NNS
umn.319510003935669	95	3	AND	and	CC
umn.319510003935669	95	4	Oils	oil	NNS
umn.319510003935669	95	5	.	.	.
umn.319510003935669	96	1	Discussion	discussion	NN
umn.319510003935669	96	2	of	of	IN
umn.319510003935669	96	3	the	the	DT
umn.319510003935669	96	4	dangers	danger	NNS
umn.319510003935669	96	5	of	of	IN
umn.319510003935669	96	6	impure	impure	JJ
umn.319510003935669	96	7	milk	milk	NN
umn.319510003935669	96	8	,	,	,
umn.319510003935669	96	9	rancid	rancid	JJ
umn.319510003935669	96	10	butter	butter	NN
umn.319510003935669	96	11	,	,	,
umn.319510003935669	96	12	oils	oil	NNS
umn.319510003935669	96	13	,	,	,
umn.319510003935669	96	14	and	and	CC
umn.319510003935669	96	15	fats	fat	NNS
umn.319510003935669	96	16	;	;	:
umn.319510003935669	96	17	decomposing	decompose	VBG
umn.319510003935669	96	18	meats	meat	NNS
umn.319510003935669	96	19	;	;	:
umn.319510003935669	96	20	methods	method	NNS
umn.319510003935669	96	21	of	of	IN
umn.319510003935669	96	22	preservation	preservation	NN
umn.319510003935669	96	23	.	.	.
umn.319510003935669	97	1	PRACTICAL	practical	JJ
umn.319510003935669	97	2	WORK	work	NN
umn.319510003935669	97	3	.	.	.
umn.319510003935669	98	1	Pasteurizing	pasteurize	VBG
umn.319510003935669	98	2	milk	milk	NN
umn.319510003935669	98	3	.	.	.
umn.319510003935669	99	1	LESSON	LESSON	NNP
umn.319510003935669	99	2	13	13	CD
umn.319510003935669	99	3	.	.	.
umn.319510003935669	100	1	VEGETABLE	VEGETABLE	NNP
umn.319510003935669	100	2	Oils	oil	NNS
umn.319510003935669	100	3	.	.	.
umn.319510003935669	101	1	Their	-PRON-	PRP$
umn.319510003935669	101	2	principal	principal	JJ
umn.319510003935669	101	3	sources	source	NNS
umn.319510003935669	101	4	,	,	,
umn.319510003935669	101	5	cereals	cereal	NNS
umn.319510003935669	101	6	,	,	,
umn.319510003935669	101	7	fruits	fruit	NNS
umn.319510003935669	101	8	,	,	,
umn.319510003935669	101	9	and	and	CC
umn.319510003935669	101	10	nuts	nut	NNS
umn.319510003935669	101	11	.	.	.
umn.319510003935669	102	1	Examples	example	NNS
umn.319510003935669	102	2	:	:	:
umn.319510003935669	102	3	cotton	cotton	NN
umn.319510003935669	102	4	-	-	HYPH
umn.319510003935669	102	5	seed	seed	NN
umn.319510003935669	102	6	oil	oil	NN
umn.319510003935669	102	7	,	,	,
umn.319510003935669	102	8	olive	olive	NN
umn.319510003935669	102	9	oil	oil	NN
umn.319510003935669	102	10	,	,	,
umn.319510003935669	102	11	almond	almond	NN
umn.319510003935669	102	12	oil	oil	NN
umn.319510003935669	102	13	,	,	,
umn.319510003935669	102	14	cocoanut	cocoanut	NN
umn.319510003935669	102	15	oil	oil	NN
umn.319510003935669	102	16	;	;	,
umn.319510003935669	102	17	common	common	JJ
umn.319510003935669	102	18	food	food	NN
umn.319510003935669	102	19	uses	use	NNS
umn.319510003935669	102	20	of	of	IN
umn.319510003935669	102	21	each	each	DT
umn.319510003935669	102	22	;	;	,
umn.319510003935669	102	23	comparative	comparative	JJ
umn.319510003935669	102	24	values	value	NNS
umn.319510003935669	102	25	of	of	IN
umn.319510003935669	102	26	lard	lard	NN
umn.319510003935669	102	27	and	and	CC
umn.319510003935669	102	28	cooking	cooking	NN
umn.319510003935669	102	29	oil	oil	NN
umn.319510003935669	102	30	(	(	-LRB-
umn.319510003935669	102	31	cotton	cotton	NN
umn.319510003935669	102	32	-	-	HYPH
umn.319510003935669	102	33	seed	seed	NN
umn.319510003935669	102	34	)	)	-RRB-
umn.319510003935669	102	35	,	,	,
umn.319510003935669	102	36	in	in	IN
umn.319510003935669	102	37	cooking	cooking	NN
umn.319510003935669	102	38	.	.	.
umn.319510003935669	103	1	PRACTICAL	practical	JJ
umn.319510003935669	103	2	WORK	work	NN
umn.319510003935669	103	3	.	.	.
umn.319510003935669	104	1	French	french	JJ
umn.319510003935669	104	2	frying	fry	VBG
umn.319510003935669	104	3	potatoes	potato	NNS
umn.319510003935669	104	4	in	in	IN
umn.319510003935669	104	5	cooking	cooking	NN
umn.319510003935669	104	6	oil	oil	NN
umn.319510003935669	104	7	;	;	,
umn.319510003935669	104	8	serving	serve	VBG
umn.319510003935669	104	9	.	.	.
umn.319510003935669	105	1	LESSON	LESSON	NNP
umn.319510003935669	105	2	14	14	CD
umn.319510003935669	105	3	.	.	.
umn.319510003935669	106	1	MINERAL	mineral	NN
umn.319510003935669	106	2	SUBSTANCES	substance	NNS
umn.319510003935669	106	3	.	.	.
umn.319510003935669	107	1	The	the	DT
umn.319510003935669	107	2	chief	chief	JJ
umn.319510003935669	107	3	mineral	mineral	NN
umn.319510003935669	107	4	substances	substance	NNS
umn.319510003935669	107	5	found	find	VBN
umn.319510003935669	107	6	in	in	IN
umn.319510003935669	107	7	the	the	DT
umn.319510003935669	107	8	body	body	NN
umn.319510003935669	107	9	,	,	,
umn.319510003935669	107	10	sulphur	sulphur	NN
umn.319510003935669	107	11	,	,	,
umn.319510003935669	107	12	phosphorus	phosphorus	NN
umn.319510003935669	107	13	,	,	,
umn.319510003935669	107	14	lime	lime	NN
umn.319510003935669	107	15	,	,	,
umn.319510003935669	107	16	potassium	potassium	NN
umn.319510003935669	107	17	,	,	,
umn.319510003935669	107	18	sodium	sodium	NN
umn.319510003935669	107	19	,	,	,
umn.319510003935669	107	20	iron	iron	NN
umn.319510003935669	107	21	,	,	,
umn.319510003935669	107	22	salt	salt	NN
umn.319510003935669	107	23	;	;	:
umn.319510003935669	107	24	essential	essential	JJ
umn.319510003935669	107	25	to	to	IN
umn.319510003935669	107	26	life	life	NN
umn.319510003935669	107	27	;	;	:
umn.319510003935669	107	28	their	-PRON-	PRP$
umn.319510003935669	107	29	functions	function	NNS
umn.319510003935669	107	30	;	;	:
umn.319510003935669	107	31	principal	principal	JJ
umn.319510003935669	107	32	sources	source	NNS
umn.319510003935669	107	33	,	,	,
umn.319510003935669	107	34	green	green	JJ
umn.319510003935669	107	35	vegetables	vegetable	NNS
umn.319510003935669	107	36	,	,	,
umn.319510003935669	107	37	cereals	cereal	NNS
umn.319510003935669	107	38	,	,	,
umn.319510003935669	107	39	and	and	CC
umn.319510003935669	107	40	water	water	NN
umn.319510003935669	107	41	.	.	.
umn.319510003935669	108	1	PRACTICAL	practical	JJ
umn.319510003935669	108	2	WORK	work	NN
umn.319510003935669	108	3	.	.	.
umn.319510003935669	109	1	Evaporation	evaporation	NN
umn.319510003935669	109	2	of	of	IN
umn.319510003935669	109	3	a	a	DT
umn.319510003935669	109	4	solution	solution	NN
umn.319510003935669	109	5	of	of	IN
umn.319510003935669	109	6	salt	salt	NN
umn.319510003935669	109	7	and	and	CC
umn.319510003935669	109	8	water	water	NN
umn.319510003935669	109	9	,	,	,
umn.319510003935669	109	10	to	to	TO
umn.319510003935669	109	11	show	show	VB
umn.319510003935669	109	12	how	how	WRB
umn.319510003935669	109	13	mineral	mineral	NN
umn.319510003935669	109	14	substances	substance	NNS
umn.319510003935669	109	15	are	be	VBP
umn.319510003935669	109	16	held	hold	VBN
umn.319510003935669	109	17	in	in	IN
umn.319510003935669	109	18	so-	so-	NN
umn.319510003935669	109	19	12	12	CD
umn.319510003935669	109	20	DOMESTIC	domestic	JJ
umn.319510003935669	109	21	SCIENCE	science	NN
umn.319510003935669	109	22	lution	lution	NN
umn.319510003935669	109	23	in	in	IN
umn.319510003935669	109	24	water	water	NN
umn.319510003935669	109	25	,	,	,
umn.319510003935669	109	26	hence	hence	RB
umn.319510003935669	109	27	in	in	IN
umn.319510003935669	109	28	juices	juice	NNS
umn.319510003935669	109	29	.	.	.
umn.319510003935669	110	1	Making	make	VBG
umn.319510003935669	110	2	cabbage	cabbage	NN
umn.319510003935669	110	3	salad	salad	NN
umn.319510003935669	110	4	;	;	:
umn.319510003935669	110	5	serving	serve	VBG
umn.319510003935669	110	6	with	with	IN
umn.319510003935669	110	7	French	french	JJ
umn.319510003935669	110	8	dressing	dressing	NN
umn.319510003935669	110	9	.	.	.
umn.319510003935669	111	1	LESSON	lesson	NN
umn.319510003935669	111	2	15	15	CD
umn.319510003935669	111	3	.	.	.
umn.319510003935669	112	1	ACIDS	acid	NNS
umn.319510003935669	112	2	.	.	.
umn.319510003935669	113	1	Not	not	RB
umn.319510003935669	113	2	a	a	DT
umn.319510003935669	113	3	food	food	NN
umn.319510003935669	113	4	principle	principle	NN
umn.319510003935669	113	5	;	;	:
umn.319510003935669	113	6	their	-PRON-	PRP$
umn.319510003935669	113	7	function	function	NN
umn.319510003935669	113	8	when	when	WRB
umn.319510003935669	113	9	used	use	VBN
umn.319510003935669	113	10	with	with	IN
umn.319510003935669	113	11	foods	food	NNS
umn.319510003935669	113	12	;	;	:
umn.319510003935669	113	13	their	-PRON-	PRP$
umn.319510003935669	113	14	principal	principal	JJ
umn.319510003935669	113	15	natural	natural	JJ
umn.319510003935669	113	16	sources	source	NNS
umn.319510003935669	113	17	,	,	,
umn.319510003935669	113	18	fruits	fruit	NNS
umn.319510003935669	113	19	and	and	CC
umn.319510003935669	113	20	vegetables	vegetable	NNS
umn.319510003935669	113	21	;	;	,
umn.319510003935669	113	22	acid	acid	JJ
umn.319510003935669	113	23	beverages	beverage	NNS
umn.319510003935669	113	24	and	and	CC
umn.319510003935669	113	25	acid	acid	JJ
umn.319510003935669	113	26	fruits	fruit	NNS
umn.319510003935669	113	27	for	for	IN
umn.319510003935669	113	28	the	the	DT
umn.319510003935669	113	29	sick	sick	JJ
umn.319510003935669	113	30	.	.	.
umn.319510003935669	114	1	PRACTICAL	practical	JJ
umn.319510003935669	114	2	WORK	work	NN
umn.319510003935669	114	3	.	.	.
umn.319510003935669	115	1	Making	make	VBG
umn.319510003935669	115	2	lemonade	lemonade	NN
umn.319510003935669	115	3	and	and	CC
umn.319510003935669	115	4	baking	baking	NN
umn.319510003935669	115	5	apples	apple	NNS
umn.319510003935669	115	6	;	;	,
umn.319510003935669	115	7	serving	serve	VBG
umn.319510003935669	115	8	.	.	.
umn.319510003935669	116	1	LESSON	LESSON	NNP
umn.319510003935669	116	2	18	18	CD
umn.319510003935669	116	3	.	.	.
umn.319510003935669	117	1	VEGETABLE	VEGETABLE	NNP
umn.319510003935669	117	2	SOUPs	soup	NNS
umn.319510003935669	117	3	.	.	.
umn.319510003935669	118	1	Their	-PRON-	PRP$
umn.319510003935669	118	2	great	great	JJ
umn.319510003935669	118	3	nutritive	nutritive	JJ
umn.319510003935669	118	4	value	value	NN
umn.319510003935669	118	5	;	;	:
umn.319510003935669	118	6	com-	com-	JJ
umn.319510003935669	118	7	parative	parative	JJ
umn.319510003935669	118	8	values	value	NNS
umn.319510003935669	118	9	of	of	IN
umn.319510003935669	118	10	fresh	fresh	JJ
umn.319510003935669	118	11	,	,	,
umn.319510003935669	118	12	dried	dry	VBN
umn.319510003935669	118	13	,	,	,
umn.319510003935669	118	14	and	and	CC
umn.319510003935669	118	15	canned	can	VBN
umn.319510003935669	118	16	vegetables	vegetable	NNS
umn.319510003935669	118	17	for	for	IN
umn.319510003935669	118	18	soups	soup	NNS
umn.319510003935669	118	19	.	.	.
umn.319510003935669	119	1	PRACTICAL	practical	JJ
umn.319510003935669	119	2	WORK	work	NN
umn.319510003935669	119	3	.	.	.
umn.319510003935669	120	1	Tomato	tomato	NN
umn.319510003935669	120	2	soup	soup	NN
umn.319510003935669	120	3	;	;	:
umn.319510003935669	120	4	Lima	Lima	NNP
umn.319510003935669	120	5	bean	bean	NN
umn.319510003935669	120	6	soup	soup	NN
umn.319510003935669	120	7	;	;	,
umn.319510003935669	120	8	serving	serve	VBG
umn.319510003935669	120	9	.	.	.
umn.319510003935669	121	1	LESSON	LESSON	NNP
umn.319510003935669	121	2	17	17	CD
umn.319510003935669	121	3	.	.	.
umn.319510003935669	122	1	VEGETABLE	VEGETABLE	NNP
umn.319510003935669	122	2	Soups	Soups	NNPS
umn.319510003935669	122	3	.	.	.
umn.319510003935669	123	1	Vegetables	vegetable	NNS
umn.319510003935669	123	2	suitable	suitable	JJ
umn.319510003935669	123	3	for	for	IN
umn.319510003935669	123	4	drying	drying	NN
umn.319510003935669	123	5	;	;	:
umn.319510003935669	123	6	for	for	IN
umn.319510003935669	123	7	canning	canning	NN
umn.319510003935669	123	8	;	;	:
umn.319510003935669	123	9	the	the	DT
umn.319510003935669	123	10	opening	opening	NN
umn.319510003935669	123	11	and	and	CC
umn.319510003935669	123	12	care	care	NN
umn.319510003935669	123	13	of	of	IN
umn.319510003935669	123	14	canned	canned	JJ
umn.319510003935669	123	15	vegetables	vegetable	NNS
umn.319510003935669	123	16	or	or	CC
umn.319510003935669	123	17	fruit	fruit	NN
umn.319510003935669	123	18	.	.	.
umn.319510003935669	124	1	PRACTICAL	practical	JJ
umn.319510003935669	124	2	WORK	work	NN
umn.319510003935669	124	3	.	.	.
umn.319510003935669	125	1	Potato	potato	NN
umn.319510003935669	125	2	soup	soup	NN
umn.319510003935669	125	3	;	;	,
umn.319510003935669	125	4	dried	dry	VBD
umn.319510003935669	125	5	pea	pea	NN
umn.319510003935669	125	6	soup	soup	NN
umn.319510003935669	125	7	;	;	:
umn.319510003935669	125	8	serving	serve	VBG
umn.319510003935669	125	9	with	with	IN
umn.319510003935669	125	10	croutons	crouton	NNS
umn.319510003935669	125	11	.	.	.
umn.319510003935669	126	1	LESSON	LESSON	NNP
umn.319510003935669	126	2	18	18	CD
umn.319510003935669	126	3	.	.	.
umn.319510003935669	127	1	BREADSTUFFS	BREADSTUFFS	NNP
umn.319510003935669	127	2	.	.	.
umn.319510003935669	128	1	The	the	DT
umn.319510003935669	128	2	common	common	JJ
umn.319510003935669	128	3	cereals	cereal	NNS
umn.319510003935669	128	4	used	use	VBN
umn.319510003935669	128	5	as	as	IN
umn.319510003935669	128	6	bread-	bread-	NN
umn.319510003935669	128	7	stuffs	stuff	NNS
umn.319510003935669	128	8	;	;	:
umn.319510003935669	128	9	samples	sample	NNS
umn.319510003935669	128	10	of	of	IN
umn.319510003935669	128	11	the	the	DT
umn.319510003935669	128	12	grains	grain	NNS
umn.319510003935669	128	13	;	;	:
umn.319510003935669	128	14	of	of	IN
umn.319510003935669	128	15	the	the	DT
umn.319510003935669	128	16	flours	flour	NNS
umn.319510003935669	128	17	;	;	,
umn.319510003935669	128	18	comparative	comparative	JJ
umn.319510003935669	128	19	food	food	NN
umn.319510003935669	128	20	values	value	NNS
umn.319510003935669	128	21	of	of	IN
umn.319510003935669	128	22	bolted	bolt	VBN
umn.319510003935669	128	23	and	and	CC
umn.319510003935669	128	24	unbolted	unbolted	JJ
umn.319510003935669	128	25	flours	flour	NNS
umn.319510003935669	128	26	;	;	,
umn.319510003935669	128	27	bleached	bleach	VBN
umn.319510003935669	128	28	and	and	CC
umn.319510003935669	128	29	unbleach-	unbleach-	NN
umn.319510003935669	128	30	ed	ed	NN
umn.319510003935669	128	31	flour	flour	NN
umn.319510003935669	128	32	;	;	:
umn.319510003935669	128	33	expansion	expansion	NN
umn.319510003935669	128	34	of	of	IN
umn.319510003935669	128	35	batter	batter	NN
umn.319510003935669	128	36	by	by	IN
umn.319510003935669	128	37	heat	heat	NN
umn.319510003935669	128	38	and	and	CC
umn.319510003935669	128	39	air	air	NN
umn.319510003935669	128	40	.	.	.
umn.319510003935669	129	1	PRACTICAL	practical	JJ
umn.319510003935669	129	2	WORK	work	NN
umn.319510003935669	129	3	.	.	.
umn.319510003935669	130	1	Making	make	VBG
umn.319510003935669	130	2	popovers	popover	NNS
umn.319510003935669	130	3	.	.	.
umn.319510003935669	131	1	LESSON	lesson	NN
umn.319510003935669	131	2	19	19	CD
umn.319510003935669	131	3	.	.	.
umn.319510003935669	132	1	LEAVENING	LEAVENING	NNP
umn.319510003935669	132	2	.	.	.
umn.319510003935669	133	1	Leavening	leaven	VBG
umn.319510003935669	133	2	by	by	IN
umn.319510003935669	133	3	gas	gas	NN
umn.319510003935669	133	4	;	;	:
umn.319510003935669	133	5	formation	formation	NN
umn.319510003935669	133	6	of	of	IN
umn.319510003935669	133	7	gas	gas	NN
umn.319510003935669	133	8	by	by	IN
umn.319510003935669	133	9	combination	combination	NN
umn.319510003935669	133	10	of	of	IN
umn.319510003935669	133	11	acids	acid	NNS
umn.319510003935669	133	12	and	and	CC
umn.319510003935669	133	13	alkalies	alkali	NNS
umn.319510003935669	133	14	;	;	:
umn.319510003935669	133	15	demonstration	demonstration	NN
umn.319510003935669	133	16	by	by	IN
umn.319510003935669	133	17	use	use	NN
umn.319510003935669	133	18	of	of	IN
umn.319510003935669	133	19	cream	cream	NN
umn.319510003935669	133	20	of	of	IN
umn.319510003935669	133	21	tartar	tartar	NN
umn.319510003935669	133	22	and	and	CC
umn.319510003935669	133	23	bi	bi	NN
umn.319510003935669	133	24	-	-	NN
umn.319510003935669	133	25	carbonate	carbonate	NN
umn.319510003935669	133	26	of	of	IN
umn.319510003935669	133	27	soda	soda	NN
umn.319510003935669	133	28	.	.	.
umn.319510003935669	134	1	Practical	practical	JJ
umn.319510003935669	134	2	Work	work	NN
umn.319510003935669	134	3	.	.	.
umn.319510003935669	135	1	Making	make	VBG
umn.319510003935669	135	2	pancake	pancake	NN
umn.319510003935669	135	3	batter	batter	NN
umn.319510003935669	135	4	with	with	IN
umn.319510003935669	135	5	cream	cream	NN
umn.319510003935669	135	6	of	of	IN
umn.319510003935669	135	7	tartar	tartar	NN
umn.319510003935669	135	8	and	and	CC
umn.319510003935669	135	9	bi	bi	NN
umn.319510003935669	135	10	-	-	NN
umn.319510003935669	135	11	carbonate	carbonate	NN
umn.319510003935669	135	12	of	of	IN
umn.319510003935669	135	13	soda	soda	NN
umn.319510003935669	135	14	;	;	:
umn.319510003935669	135	15	baking	baking	NN
umn.319510003935669	135	16	;	;	:
umn.319510003935669	135	17	serving	serve	VBG
umn.319510003935669	135	18	.	.	.
umn.319510003935669	136	1	LESSON	lesson	NN
umn.319510003935669	136	2	20	20	CD
umn.319510003935669	136	3	.	.	.
umn.319510003935669	137	1	LEAVENING	LEAVENING	NNP
umn.319510003935669	137	2	.	.	.
umn.319510003935669	138	1	Review	review	NN
umn.319510003935669	138	2	of	of	IN
umn.319510003935669	138	3	previous	previous	JJ
umn.319510003935669	138	4	lessons	lesson	NNS
umn.319510003935669	138	5	on	on	IN
umn.319510003935669	138	6	leavening	leavening	NN
umn.319510003935669	138	7	:	:	:
umn.319510003935669	138	8	leavening	leaven	VBG
umn.319510003935669	138	9	with	with	IN
umn.319510003935669	138	10	sour	sour	JJ
umn.319510003935669	138	11	milk	milk	NN
umn.319510003935669	138	12	and	and	CC
umn.319510003935669	138	13	soda	soda	NN
umn.319510003935669	138	14	.	.	.
umn.319510003935669	139	1	COOKING	cooking	NN
umn.319510003935669	139	2	13	13	CD
umn.319510003935669	139	3	PracticAL	PracticAL	NNP
umn.319510003935669	139	4	WORK	work	NN
umn.319510003935669	139	5	.	.	.
umn.319510003935669	140	1	Making	make	VBG
umn.319510003935669	140	2	pancake	pancake	NN
umn.319510003935669	140	3	batter	batter	NN
umn.319510003935669	140	4	with	with	IN
umn.319510003935669	140	5	sour	sour	JJ
umn.319510003935669	140	6	milk	milk	NN
umn.319510003935669	140	7	and	and	CC
umn.319510003935669	140	8	soda	soda	NN
umn.319510003935669	140	9	as	as	IN
umn.319510003935669	140	10	leavening	leavening	NN
umn.319510003935669	140	11	;	;	:
umn.319510003935669	140	12	baking	bake	VBG
umn.319510003935669	140	13	pancakes	pancake	NNS
umn.319510003935669	140	14	;	;	,
umn.319510003935669	140	15	serving	serve	VBG
umn.319510003935669	140	16	.	.	.
umn.319510003935669	141	1	LESSON	LESSON	NNP
umn.319510003935669	141	2	21	21	CD
umn.319510003935669	141	3	.	.	.
umn.319510003935669	142	1	LEAVENING	LEAVENING	NNP
umn.319510003935669	142	2	.	.	.
umn.319510003935669	143	1	Review	review	NN
umn.319510003935669	143	2	of	of	IN
umn.319510003935669	143	3	previous	previous	JJ
umn.319510003935669	143	4	lessons	lesson	NNS
umn.319510003935669	143	5	on	on	IN
umn.319510003935669	143	6	leavening	leaven	VBG
umn.319510003935669	143	7	.	.	.
umn.319510003935669	144	1	Combination	combination	NN
umn.319510003935669	144	2	of	of	IN
umn.319510003935669	144	3	cream	cream	NN
umn.319510003935669	144	4	of	of	IN
umn.319510003935669	144	5	tartar	tartar	NN
umn.319510003935669	144	6	and	and	CC
umn.319510003935669	144	7	bi	bi	NN
umn.319510003935669	144	8	-	-	NN
umn.319510003935669	144	9	carbonate	carbonate	NN
umn.319510003935669	144	10	of	of	IN
umn.319510003935669	144	11	soda	soda	NN
umn.319510003935669	144	12	to	to	TO
umn.319510003935669	144	13	form	form	VB
umn.319510003935669	144	14	baking	baking	NN
umn.319510003935669	144	15	powder	powder	NN
umn.319510003935669	144	16	.	.	.
umn.319510003935669	145	1	PRACTICAL	practical	JJ
umn.319510003935669	145	2	WORK	work	NN
umn.319510003935669	145	3	.	.	.
umn.319510003935669	146	1	Making	make	VBG
umn.319510003935669	146	2	and	and	CC
umn.319510003935669	146	3	canning	can	VBG
umn.319510003935669	146	4	baking	baking	NN
umn.319510003935669	146	5	powder	powder	NN
umn.319510003935669	146	6	.	.	.
umn.319510003935669	147	1	LESSON	LESSON	NNP
umn.319510003935669	147	2	22	22	CD
umn.319510003935669	147	3	.	.	.
umn.319510003935669	148	1	Quick	quick	JJ
umn.319510003935669	148	2	Breads	bread	NNS
umn.319510003935669	148	3	.	.	.
umn.319510003935669	149	1	Review	review	NN
umn.319510003935669	149	2	of	of	IN
umn.319510003935669	149	3	gluten	gluten	NN
umn.319510003935669	149	4	,	,	,
umn.319510003935669	149	5	starch	starch	NN
umn.319510003935669	149	6	,	,	,
umn.319510003935669	149	7	sugar	sugar	NN
umn.319510003935669	149	8	,	,	,
umn.319510003935669	149	9	and	and	CC
umn.319510003935669	149	10	previous	previous	JJ
umn.319510003935669	149	11	processes	process	NNS
umn.319510003935669	149	12	of	of	IN
umn.319510003935669	149	13	leavening	leavening	NN
umn.319510003935669	149	14	.	.	.
umn.319510003935669	150	1	PRACTICAL	practical	JJ
umn.319510003935669	150	2	WORK	work	NN
umn.319510003935669	150	3	.	.	.
umn.319510003935669	151	1	Making	make	VBG
umn.319510003935669	151	2	and	and	CC
umn.319510003935669	151	3	baking	baking	NN
umn.319510003935669	151	4	wheat	wheat	NN
umn.319510003935669	151	5	flour	flour	NN
umn.319510003935669	151	6	muffins	muffin	NNS
umn.319510003935669	151	7	.	.	.
umn.319510003935669	152	1	LESSON	lesson	NN
umn.319510003935669	152	2	23	23	CD
umn.319510003935669	152	3	.	.	.
umn.319510003935669	153	1	Quick	quick	JJ
umn.319510003935669	153	2	BREADS	bread	NNS
umn.319510003935669	153	3	.	.	.
umn.319510003935669	154	1	Compare	compare	VB
umn.319510003935669	154	2	thick	thick	JJ
umn.319510003935669	154	3	batters	batter	NNS
umn.319510003935669	154	4	and	and	CC
umn.319510003935669	154	5	thin	thin	JJ
umn.319510003935669	154	6	bat-	bat-	NNS
umn.319510003935669	154	7	ters	ter	NNS
umn.319510003935669	154	8	.	.	.
umn.319510003935669	155	1	The	the	DT
umn.319510003935669	155	2	effect	effect	NN
umn.319510003935669	155	3	of	of	IN
umn.319510003935669	155	4	fats	fat	NNS
umn.319510003935669	155	5	on	on	IN
umn.319510003935669	155	6	batters	batter	NNS
umn.319510003935669	155	7	.	.	.
umn.319510003935669	156	1	PRACTICAL	practical	JJ
umn.319510003935669	156	2	WORK	work	NN
umn.319510003935669	156	3	.	.	.
umn.319510003935669	157	1	Making	make	VBG
umn.319510003935669	157	2	corn	corn	NN
umn.319510003935669	157	3	-	-	HYPH
umn.319510003935669	157	4	meal	meal	NN
umn.319510003935669	157	5	muffins	muffin	NNS
umn.319510003935669	157	6	;	;	:
umn.319510003935669	157	7	baking	baking	NN
umn.319510003935669	157	8	.	.	.
umn.319510003935669	158	1	LESSON	lesson	NN
umn.319510003935669	158	2	24	24	CD
umn.319510003935669	158	3	.	.	.
umn.319510003935669	159	1	QUICK	quick	JJ
umn.319510003935669	159	2	BREADS	bread	NNS
umn.319510003935669	159	3	.	.	.
umn.319510003935669	160	1	Bi	Bi	NNP
umn.319510003935669	160	2	-	-	HYPH
umn.319510003935669	160	3	carbonate	carbonate	NN
umn.319510003935669	160	4	of	of	IN
umn.319510003935669	160	5	soda	soda	NN
umn.319510003935669	160	6	and	and	CC
umn.319510003935669	160	7	molasses	molasses	NN
umn.319510003935669	160	8	as	as	IN
umn.319510003935669	160	9	leavening	leavening	NN
umn.319510003935669	160	10	;	;	:
umn.319510003935669	160	11	classification	classification	NN
umn.319510003935669	160	12	of	of	IN
umn.319510003935669	160	13	ginger	ginger	NN
umn.319510003935669	160	14	as	as	IN
umn.319510003935669	160	15	a	a	DT
umn.319510003935669	160	16	food	food	NN
umn.319510003935669	160	17	stuff	stuff	NN
umn.319510003935669	160	18	.	.	.
umn.319510003935669	161	1	PRACTICAL	practical	JJ
umn.319510003935669	161	2	WORK	work	NN
umn.319510003935669	161	3	.	.	.
umn.319510003935669	162	1	Making	make	VBG
umn.319510003935669	162	2	of	of	IN
umn.319510003935669	162	3	soft	soft	JJ
umn.319510003935669	162	4	ginger	ginger	NN
umn.319510003935669	162	5	bread	bread	NN
umn.319510003935669	162	6	;	;	:
umn.319510003935669	162	7	baking	baking	NN
umn.319510003935669	162	8	.	.	.
umn.319510003935669	163	1	LESSON	lesson	NN
umn.319510003935669	163	2	25	25	CD
umn.319510003935669	163	3	.	.	.
umn.319510003935669	164	1	QUICK	quick	JJ
umn.319510003935669	164	2	BREADS	bread	NNS
umn.319510003935669	164	3	.	.	.
umn.319510003935669	165	1	Review	review	NN
umn.319510003935669	165	2	of	of	IN
umn.319510003935669	165	3	leavening	leavening	NN
umn.319510003935669	165	4	and	and	CC
umn.319510003935669	165	5	batters	batter	NNS
umn.319510003935669	165	6	.	.	.
umn.319510003935669	166	1	Doughs	Doughs	NNP
umn.319510003935669	166	2	.	.	.
umn.319510003935669	167	1	PracticAL	PracticAL	NNP
umn.319510003935669	167	2	WORK	work	NN
umn.319510003935669	167	3	.	.	.
umn.319510003935669	168	1	Making	make	VBG
umn.319510003935669	168	2	baking	baking	NN
umn.319510003935669	168	3	powder	powder	NN
umn.319510003935669	168	4	biscuits	biscuit	NNS
umn.319510003935669	168	5	;	;	:
umn.319510003935669	168	6	baking	baking	NN
umn.319510003935669	168	7	;	;	:
umn.319510003935669	168	8	drop	drop	NN
umn.319510003935669	168	9	biscuits	biscuit	NNS
umn.319510003935669	168	10	.	.	.
umn.319510003935669	169	1	LESSON	lesson	NN
umn.319510003935669	169	2	26	26	CD
umn.319510003935669	169	3	.	.	.
umn.319510003935669	170	1	QUICK	quick	JJ
umn.319510003935669	170	2	BREADS	bread	NNS
umn.319510003935669	170	3	.	.	.
umn.319510003935669	171	1	Review	review	NN
umn.319510003935669	171	2	of	of	IN
umn.319510003935669	171	3	leavening	leavening	NN
umn.319510003935669	171	4	,	,	,
umn.319510003935669	171	5	batters	batter	NNS
umn.319510003935669	171	6	,	,	,
umn.319510003935669	171	7	and	and	CC
umn.319510003935669	171	8	dough	dough	NN
umn.319510003935669	171	9	.	.	.
umn.319510003935669	172	1	PRACTICAL	practical	JJ
umn.319510003935669	172	2	WORK	work	NN
umn.319510003935669	172	3	.	.	.
umn.319510003935669	173	1	Making	make	VBG
umn.319510003935669	173	2	sour	sour	JJ
umn.319510003935669	173	3	milk	milk	NN
umn.319510003935669	173	4	biscuits	biscuit	NNS
umn.319510003935669	173	5	;	;	:
umn.319510003935669	173	6	baking	baking	NN
umn.319510003935669	173	7	.	.	.
umn.319510003935669	174	1	LESSON	LESSON	NNP
umn.319510003935669	174	2	27	27	CD
umn.319510003935669	174	3	.	.	.
umn.319510003935669	175	1	QUICK	quick	JJ
umn.319510003935669	175	2	BREADS	bread	NNS
umn.319510003935669	175	3	.	.	.
umn.319510003935669	176	1	Review	Review	NNP
umn.319510003935669	176	2	of	of	IN
umn.319510003935669	176	3	the	the	DT
umn.319510003935669	176	4	egg	egg	NN
umn.319510003935669	176	5	;	;	:
umn.319510003935669	176	6	the	the	DT
umn.319510003935669	176	7	nutritive	nutritive	JJ
umn.319510003935669	176	8	val-	val-	NN
umn.319510003935669	176	9	14	14	CD
umn.319510003935669	176	10	DOMESTIC	domestic	JJ
umn.319510003935669	176	11	SCIENCE	science	NN
umn.319510003935669	176	12	ues	ues	NN
umn.319510003935669	176	13	of	of	IN
umn.319510003935669	176	14	its	-PRON-	PRP$
umn.319510003935669	176	15	respective	respective	JJ
umn.319510003935669	176	16	parts	part	NNS
umn.319510003935669	176	17	;	;	:
umn.319510003935669	176	18	sugar	sugar	NN
umn.319510003935669	176	19	;	;	:
umn.319510003935669	176	20	classification	classification	NN
umn.319510003935669	176	21	of	of	IN
umn.319510003935669	176	22	vanilla	vanilla	NN
umn.319510003935669	176	23	as	as	IN
umn.319510003935669	176	24	a	a	DT
umn.319510003935669	176	25	food	food	NN
umn.319510003935669	176	26	stuff	stuff	NN
umn.319510003935669	176	27	.	.	.
umn.319510003935669	177	1	Practical	practical	JJ
umn.319510003935669	177	2	Work	work	NN
umn.319510003935669	177	3	.	.	.
umn.319510003935669	178	1	Making	make	VBG
umn.319510003935669	178	2	sugar	sugar	NN
umn.319510003935669	178	3	cookies	cookie	NNS
umn.319510003935669	178	4	.	.	.
umn.319510003935669	179	1	LESSON	LESSON	NNP
umn.319510003935669	179	2	28	28	CD
umn.319510003935669	179	3	.	.	.
umn.319510003935669	180	1	Quick	quick	JJ
umn.319510003935669	180	2	BREADS	bread	NNS
umn.319510003935669	180	3	.	.	.
umn.319510003935669	181	1	General	general	JJ
umn.319510003935669	181	2	review	review	NN
umn.319510003935669	181	3	of	of	IN
umn.319510003935669	181	4	the	the	DT
umn.319510003935669	181	5	subject	subject	NN
umn.319510003935669	181	6	of	of	IN
umn.319510003935669	181	7	quick	quick	JJ
umn.319510003935669	181	8	breads	bread	NNS
umn.319510003935669	181	9	.	.	.
umn.319510003935669	182	1	PRACTICAL	practical	JJ
umn.319510003935669	182	2	WORK	work	NN
umn.319510003935669	182	3	.	.	.
umn.319510003935669	183	1	Making	make	VBG
umn.319510003935669	183	2	molasses	molasses	NN
umn.319510003935669	183	3	cake	cake	NN
umn.319510003935669	183	4	;	;	:
umn.319510003935669	183	5	baking	baking	NN
umn.319510003935669	183	6	.	.	.
umn.319510003935669	184	1	LESSON	LESSON	NNP
umn.319510003935669	184	2	29	29	CD
umn.319510003935669	184	3	.	.	.
umn.319510003935669	185	1	Meats	meat	NNS
umn.319510003935669	185	2	.	.	.
umn.319510003935669	186	1	Composition	composition	NN
umn.319510003935669	186	2	of	of	IN
umn.319510003935669	186	3	meats	meat	NNS
umn.319510003935669	186	4	;	;	,
umn.319510003935669	186	5	comparative	comparative	JJ
umn.319510003935669	186	6	food	food	NN
umn.319510003935669	186	7	val	val	NN
umn.319510003935669	186	8	.	.	.
umn.319510003935669	187	1	ues	ues	NNP
umn.319510003935669	187	2	and	and	CC
umn.319510003935669	187	3	expense	expense	NN
umn.319510003935669	187	4	of	of	IN
umn.319510003935669	187	5	different	different	JJ
umn.319510003935669	187	6	kinds	kind	NNS
umn.319510003935669	187	7	of	of	IN
umn.319510003935669	187	8	meat	meat	NN
umn.319510003935669	187	9	;	;	:
umn.319510003935669	187	10	the	the	DT
umn.319510003935669	187	11	effect	effect	NN
umn.319510003935669	187	12	of	of	IN
umn.319510003935669	187	13	hot	hot	JJ
umn.319510003935669	187	14	water	water	NN
umn.319510003935669	187	15	upon	upon	IN
umn.319510003935669	187	16	them	-PRON-	PRP
umn.319510003935669	187	17	;	;	:
umn.319510003935669	187	18	of	of	IN
umn.319510003935669	187	19	cold	cold	JJ
umn.319510003935669	187	20	water	water	NN
umn.319510003935669	187	21	;	;	:
umn.319510003935669	187	22	of	of	IN
umn.319510003935669	187	23	dry	dry	JJ
umn.319510003935669	187	24	heat	heat	NN
umn.319510003935669	187	25	;	;	:
umn.319510003935669	187	26	how	how	WRB
umn.319510003935669	187	27	to	to	TO
umn.319510003935669	187	28	know	know	VB
umn.319510003935669	187	29	fresh	fresh	JJ
umn.319510003935669	187	30	meats	meat	NNS
umn.319510003935669	187	31	;	;	:
umn.319510003935669	187	32	meat	meat	NN
umn.319510003935669	187	33	for	for	IN
umn.319510003935669	187	34	soup	soup	NN
umn.319510003935669	187	35	stock	stock	NN
umn.319510003935669	187	36	.	.	.
umn.319510003935669	188	1	PRACTICAL	practical	JJ
umn.319510003935669	188	2	WORK	work	NN
umn.319510003935669	188	3	.	.	.
umn.319510003935669	189	1	Making	make	VBG
umn.319510003935669	189	2	soup	soup	NN
umn.319510003935669	189	3	stock	stock	NN
umn.319510003935669	189	4	and	and	CC
umn.319510003935669	189	5	canning	canning	NN
umn.319510003935669	189	6	for	for	IN
umn.319510003935669	189	7	use	use	NN
umn.319510003935669	189	8	.	.	.
umn.319510003935669	190	1	LESSON	LESSON	NNP
umn.319510003935669	190	2	30	30	CD
umn.319510003935669	190	3	.	.	.
umn.319510003935669	191	1	Meats	meat	NNS
umn.319510003935669	191	2	.	.	.
umn.319510003935669	192	1	The	the	DT
umn.319510003935669	192	2	economic	economic	JJ
umn.319510003935669	192	3	use	use	NN
umn.319510003935669	192	4	of	of	IN
umn.319510003935669	192	5	the	the	DT
umn.319510003935669	192	6	water	water	NN
umn.319510003935669	192	7	in	in	IN
umn.319510003935669	192	8	which	which	WDT
umn.319510003935669	192	9	meat	meat	NN
umn.319510003935669	192	10	has	have	VBZ
umn.319510003935669	192	11	been	be	VBN
umn.319510003935669	192	12	boiled	boil	VBN
umn.319510003935669	192	13	;	;	:
umn.319510003935669	192	14	in	in	IN
umn.319510003935669	192	15	which	which	WDT
umn.319510003935669	192	16	vegetables	vegetable	NNS
umn.319510003935669	192	17	have	have	VBP
umn.319510003935669	192	18	been	be	VBN
umn.319510003935669	192	19	boiled	boil	VBN
umn.319510003935669	192	20	.	.	.
umn.319510003935669	193	1	PRACTICAL	practical	JJ
umn.319510003935669	193	2	WORK	work	NN
umn.319510003935669	193	3	.	.	.
umn.319510003935669	194	1	Making	make	VBG
umn.319510003935669	194	2	macaroni	macaroni	NN
umn.319510003935669	194	3	soup	soup	NN
umn.319510003935669	194	4	with	with	IN
umn.319510003935669	194	5	the	the	DT
umn.319510003935669	194	6	stock	stock	NN
umn.319510003935669	194	7	previously	previously	RB
umn.319510003935669	194	8	prepared	prepare	VBD
umn.319510003935669	194	9	;	;	:
umn.319510003935669	194	10	serving	serve	VBG
umn.319510003935669	194	11	.	.	.
umn.319510003935669	195	1	LESSON	LESSON	NNP
umn.319510003935669	195	2	31	31	CD
umn.319510003935669	195	3	.	.	.
umn.319510003935669	196	1	BROTHS	BROTHS	NNP
umn.319510003935669	196	2	.	.	.
umn.319510003935669	197	1	Discussion	discussion	NN
umn.319510003935669	197	2	of	of	IN
umn.319510003935669	197	3	their	-PRON-	PRP$
umn.319510003935669	197	4	great	great	JJ
umn.319510003935669	197	5	nutritive	nutritive	JJ
umn.319510003935669	197	6	value	value	NN
umn.319510003935669	197	7	;	;	:
umn.319510003935669	197	8	their	-PRON-	PRP$
umn.319510003935669	197	9	importance	importance	NN
umn.319510003935669	197	10	to	to	IN
umn.319510003935669	197	11	the	the	DT
umn.319510003935669	197	12	sick	sick	JJ
umn.319510003935669	197	13	;	;	:
umn.319510003935669	197	14	the	the	DT
umn.319510003935669	197	15	addition	addition	NN
umn.319510003935669	197	16	of	of	IN
umn.319510003935669	197	17	cereals	cereal	NNS
umn.319510003935669	197	18	to	to	IN
umn.319510003935669	197	19	in	in	IN
umn.319510003935669	197	20	.	.	.
umn.319510003935669	198	1	crease	crease	VB
umn.319510003935669	198	2	their	-PRON-	PRP$
umn.319510003935669	198	3	nourishment	nourishment	NN
umn.319510003935669	198	4	.	.	.
umn.319510003935669	199	1	PRACTICAL	practical	JJ
umn.319510003935669	199	2	WORK	work	NN
umn.319510003935669	199	3	.	.	.
umn.319510003935669	200	1	Making	make	VBG
umn.319510003935669	200	2	chicken	chicken	NN
umn.319510003935669	200	3	broth	broth	NN
umn.319510003935669	200	4	with	with	IN
umn.319510003935669	200	5	rice	rice	NN
umn.319510003935669	200	6	;	;	:
umn.319510003935669	200	7	with	with	IN
umn.319510003935669	200	8	barley	barley	NN
umn.319510003935669	200	9	;	;	:
umn.319510003935669	200	10	serving	serve	VBG
umn.319510003935669	200	11	.	.	.
umn.319510003935669	201	1	LESSON	LESSON	NNP
umn.319510003935669	201	2	32	32	CD
umn.319510003935669	201	3	.	.	.
umn.319510003935669	202	1	MILK	milk	NN
umn.319510003935669	202	2	AND	and	CC
umn.319510003935669	202	3	EGGS	egg	NNS
umn.319510003935669	202	4	.	.	.
umn.319510003935669	203	1	Review	Review	NNP
umn.319510003935669	203	2	of	of	IN
umn.319510003935669	203	3	the	the	DT
umn.319510003935669	203	4	food	food	NN
umn.319510003935669	203	5	value	value	NN
umn.319510003935669	203	6	and	and	CC
umn.319510003935669	203	7	care	care	NN
umn.319510003935669	203	8	of	of	IN
umn.319510003935669	203	9	each	each	DT
umn.319510003935669	203	10	;	;	:
umn.319510003935669	203	11	the	the	DT
umn.319510003935669	203	12	thickening	thickening	NN
umn.319510003935669	203	13	properties	property	NNS
umn.319510003935669	203	14	of	of	IN
umn.319510003935669	203	15	eggs	egg	NNS
umn.319510003935669	203	16	.	.	.
umn.319510003935669	204	1	PRACTICAL	practical	JJ
umn.319510003935669	204	2	WORK	work	NN
umn.319510003935669	204	3	.	.	.
umn.319510003935669	205	1	Making	make	VBG
umn.319510003935669	205	2	plain	plain	JJ
umn.319510003935669	205	3	cup	cup	NN
umn.319510003935669	205	4	custard	custard	NN
umn.319510003935669	205	5	;	;	:
umn.319510003935669	205	6	caramel	caramel	JJ
umn.319510003935669	205	7	sauce	sauce	NN
umn.319510003935669	205	8	;	;	:
umn.319510003935669	205	9	serving	serve	VBG
umn.319510003935669	205	10	.	.	.
umn.319510003935669	206	1	LESSON	LESSON	NNP
umn.319510003935669	206	2	33	33	CD
umn.319510003935669	206	3	.	.	.
umn.319510003935669	207	1	MILK	milk	NN
umn.319510003935669	207	2	AND	and	CC
umn.319510003935669	207	3	EGGS	egg	NNS
umn.319510003935669	207	4	.	.	.
umn.319510003935669	208	1	Review	review	NN
umn.319510003935669	208	2	of	of	IN
umn.319510003935669	208	3	each	each	DT
umn.319510003935669	208	4	subject	subject	NN
umn.319510003935669	208	5	.	.	.
umn.319510003935669	209	1	Methods	method	NNS
umn.319510003935669	209	2	of	of	IN
umn.319510003935669	209	3	utilizing	utilize	VBG
umn.319510003935669	209	4	stale	stale	JJ
umn.319510003935669	209	5	bread	bread	NN
umn.319510003935669	209	6	and	and	CC
umn.319510003935669	209	7	cake	cake	NN
umn.319510003935669	209	8	;	;	:
umn.319510003935669	209	9	injurious	injurious	JJ
umn.319510003935669	209	10	effects	effect	NNS
umn.319510003935669	209	11	of	of	IN
umn.319510003935669	209	12	mouldy	mouldy	JJ
umn.319510003935669	209	13	bread	bread	NN
umn.319510003935669	209	14	and	and	CC
umn.319510003935669	209	15	cake	cake	NN
umn.319510003935669	209	16	.	.	.
umn.319510003935669	210	1	COOKING	cooking	NN
umn.319510003935669	210	2	15	15	CD
umn.319510003935669	210	3	PRACTICAL	practical	JJ
umn.319510003935669	210	4	WORK	work	NN
umn.319510003935669	210	5	.	.	.
umn.319510003935669	211	1	Making	make	VBG
umn.319510003935669	211	2	of	of	IN
umn.319510003935669	211	3	bread	bread	NN
umn.319510003935669	211	4	pudding	pudding	NN
umn.319510003935669	211	5	,	,	,
umn.319510003935669	211	6	using	use	VBG
umn.319510003935669	211	7	stale	stale	JJ
umn.319510003935669	211	8	bread	bread	NN
umn.319510003935669	211	9	;	;	:
umn.319510003935669	211	10	vanilla	vanilla	NN
umn.319510003935669	211	11	sauce	sauce	NN
umn.319510003935669	211	12	;	;	:
umn.319510003935669	211	13	making	make	VBG
umn.319510003935669	211	14	of	of	IN
umn.319510003935669	211	15	rice	rice	NN
umn.319510003935669	211	16	pudding	pudding	NN
umn.319510003935669	211	17	;	;	:
umn.319510003935669	211	18	baking	baking	NN
umn.319510003935669	211	19	:	:	:
umn.319510003935669	211	20	serving	serve	VBG
umn.319510003935669	211	21	.	.	.
umn.319510003935669	212	1	LESSON	LESSON	NNP
umn.319510003935669	212	2	34	34	CD
umn.319510003935669	212	3	.	.	.
umn.319510003935669	213	1	Milk	milk	NN
umn.319510003935669	213	2	.	.	.
umn.319510003935669	214	1	Review	Review	NNP
umn.319510003935669	214	2	of	of	IN
umn.319510003935669	214	3	pasteurizing	pasteurize	VBG
umn.319510003935669	214	4	milk	milk	NN
umn.319510003935669	214	5	;	;	:
umn.319510003935669	214	6	the	the	DT
umn.319510003935669	214	7	nutritive	nutritive	JJ
umn.319510003935669	214	8	val	val	NN
umn.319510003935669	214	9	.	.	.
umn.319510003935669	215	1	ue	ue	NNP
umn.319510003935669	215	2	of	of	IN
umn.319510003935669	215	3	milk	milk	NN
umn.319510003935669	215	4	;	;	:
umn.319510003935669	215	5	use	use	VB
umn.319510003935669	215	6	in	in	IN
umn.319510003935669	215	7	combination	combination	NN
umn.319510003935669	215	8	with	with	IN
umn.319510003935669	215	9	cereals	cereal	NNS
umn.319510003935669	215	10	.	.	.
umn.319510003935669	216	1	Value	value	NN
umn.319510003935669	216	2	of	of	IN
umn.319510003935669	216	3	gruels	gruel	NNS
umn.319510003935669	216	4	for	for	IN
umn.319510003935669	216	5	the	the	DT
umn.319510003935669	216	6	sick	sick	JJ
umn.319510003935669	216	7	.	.	.
umn.319510003935669	217	1	PRACTICAL	practical	JJ
umn.319510003935669	217	2	WORK	work	NN
umn.319510003935669	217	3	.	.	.
umn.319510003935669	218	1	Making	make	VBG
umn.319510003935669	218	2	milk	milk	NN
umn.319510003935669	218	3	gruel	gruel	NN
umn.319510003935669	218	4	with	with	IN
umn.319510003935669	218	5	corn	corn	NN
umn.319510003935669	218	6	-	-	HYPH
umn.319510003935669	218	7	meal	meal	NN
umn.319510003935669	218	8	;	;	:
umn.319510003935669	218	9	with	with	IN
umn.319510003935669	218	10	oat	oat	NN
umn.319510003935669	218	11	-	-	HYPH
umn.319510003935669	218	12	meal	meal	NN
umn.319510003935669	218	13	;	;	:
umn.319510003935669	218	14	serving	serve	VBG
umn.319510003935669	218	15	.	.	.
umn.319510003935669	219	1	LESSON	lesson	NN
umn.319510003935669	219	2	35	35	CD
umn.319510003935669	219	3	.	.	.
umn.319510003935669	220	1	CANNING	canning	NN
umn.319510003935669	220	2	.	.	.
umn.319510003935669	221	1	Preservation	preservation	NN
umn.319510003935669	221	2	of	of	IN
umn.319510003935669	221	3	food	food	NN
umn.319510003935669	221	4	by	by	IN
umn.319510003935669	221	5	sterilization	sterilization	NN
umn.319510003935669	221	6	;	;	:
umn.319510003935669	221	7	other	other	JJ
umn.319510003935669	221	8	methods	method	NNS
umn.319510003935669	221	9	of	of	IN
umn.319510003935669	221	10	preservation	preservation	NN
umn.319510003935669	221	11	;	;	:
umn.319510003935669	221	12	wholesome	wholesome	JJ
umn.319510003935669	221	13	and	and	CC
umn.319510003935669	221	14	unwholesome	unwholesome	JJ
umn.319510003935669	221	15	methods	method	NNS
umn.319510003935669	221	16	of	of	IN
umn.319510003935669	221	17	canning	canning	NN
umn.319510003935669	221	18	;	;	:
umn.319510003935669	221	19	tin	tin	NN
umn.319510003935669	221	20	cans	can	NNS
umn.319510003935669	221	21	compared	compare	VBN
umn.319510003935669	221	22	with	with	IN
umn.319510003935669	221	23	glass	glass	NN
umn.319510003935669	221	24	cans	can	NNS
umn.319510003935669	221	25	;	;	:
umn.319510003935669	221	26	selection	selection	NN
umn.319510003935669	221	27	of	of	IN
umn.319510003935669	221	28	fruits	fruit	NNS
umn.319510003935669	221	29	and	and	CC
umn.319510003935669	221	30	their	-PRON-	PRP$
umn.319510003935669	221	31	preparation	preparation	NN
umn.319510003935669	221	32	for	for	IN
umn.319510003935669	221	33	canning	canning	NN
umn.319510003935669	221	34	;	;	:
umn.319510003935669	221	35	selection	selection	NN
umn.319510003935669	221	36	and	and	CC
umn.319510003935669	221	37	preparation	preparation	NN
umn.319510003935669	221	38	of	of	IN
umn.319510003935669	221	39	cans	can	NNS
umn.319510003935669	221	40	or	or	CC
umn.319510003935669	221	41	jars	jar	NNS
umn.319510003935669	221	42	;	;	:
umn.319510003935669	221	43	process	process	NN
umn.319510003935669	221	44	of	of	IN
umn.319510003935669	221	45	canning	canning	NN
umn.319510003935669	221	46	.	.	.
umn.319510003935669	222	1	PRACTICAL	practical	JJ
umn.319510003935669	222	2	WORK	work	NN
umn.319510003935669	222	3	.	.	.
umn.319510003935669	223	1	Canning	can	VBG
umn.319510003935669	223	2	seasonable	seasonable	JJ
umn.319510003935669	223	3	fruit	fruit	NN
umn.319510003935669	223	4	.	.	.
umn.319510003935669	224	1	LESSON	LESSON	NNP
umn.319510003935669	224	2	36	36	CD
umn.319510003935669	224	3	.	.	.
umn.319510003935669	225	1	TABLE	table	NN
umn.319510003935669	225	2	-	-	HYPH
umn.319510003935669	225	3	SETTING	setting	NN
umn.319510003935669	225	4	AND	and	CC
umn.319510003935669	225	5	SERVING	serving	NN
umn.319510003935669	225	6	.	.	.
umn.319510003935669	226	1	A	a	DT
umn.319510003935669	226	2	diagram	diagram	NN
umn.319510003935669	226	3	of	of	IN
umn.319510003935669	226	4	the	the	DT
umn.319510003935669	226	5	loca-	loca-	JJ
umn.319510003935669	226	6	tion	tion	NN
umn.319510003935669	226	7	of	of	IN
umn.319510003935669	226	8	the	the	DT
umn.319510003935669	226	9	different	different	JJ
umn.319510003935669	226	10	articles	article	NNS
umn.319510003935669	226	11	of	of	IN
umn.319510003935669	226	12	tableware	tableware	NN
umn.319510003935669	226	13	;	;	:
umn.319510003935669	226	14	table	table	NN
umn.319510003935669	226	15	serving	serving	NN
umn.319510003935669	226	16	.	.	.
umn.319510003935669	227	1	LESSON	LESSON	NNP
umn.319510003935669	227	2	37	37	CD
umn.319510003935669	227	3	.	.	.
umn.319510003935669	228	1	WRITTEN	written	JJ
umn.319510003935669	228	2	OR	or	CC
umn.319510003935669	228	3	ORAL	oral	JJ
umn.319510003935669	228	4	TEST	test	NN
umn.319510003935669	228	5	OF	of	IN
umn.319510003935669	228	6	THE	the	DT
umn.319510003935669	228	7	YEAR	year	NN
umn.319510003935669	228	8	'S	's	POS
umn.319510003935669	228	9	WORK	work	NN
umn.319510003935669	228	10	.	.	.
umn.319510003935669	229	1	GRADES	grade	NNS
umn.319510003935669	229	2	.	.	.
umn.319510003935669	230	1	LESSON	LESSON	NNP
umn.319510003935669	230	2	38	38	CD
umn.319510003935669	230	3	.	.	.
umn.319510003935669	231	1	TEACHER	teacher	NN
umn.319510003935669	231	2	'S	'S	NNP
umn.319510003935669	231	3	REPORTS	report	NNS
umn.319510003935669	231	4	.	.	.
umn.319510003935669	232	1	EIGHTH	EIGHTH	NNP
umn.319510003935669	232	2	YEAR	YEAR	NNP
umn.319510003935669	232	3	.	.	.
umn.319510003935669	233	1	LESSON	lesson	NN
umn.319510003935669	233	2	1	1	CD
umn.319510003935669	233	3	.	.	.
umn.319510003935669	234	1	SanitaRY	SanitaRY	NNP
umn.319510003935669	234	2	HOUSEKEEPING	HOUSEKEEPING	NNP
umn.319510003935669	234	3	.	.	.
umn.319510003935669	235	1	Care	care	NN
umn.319510003935669	235	2	of	of	IN
umn.319510003935669	235	3	the	the	DT
umn.319510003935669	235	4	range	range	NN
umn.319510003935669	235	5	;	;	:
umn.319510003935669	235	6	fue	fue	NN
umn.319510003935669	235	7	]	]	-RRB-
umn.319510003935669	235	8	and	and	CC
umn.319510003935669	235	9	combustion	combustion	NN
umn.319510003935669	235	10	;	;	:
umn.319510003935669	235	11	soft	soft	JJ
umn.319510003935669	235	12	water	water	NN
umn.319510003935669	235	13	and	and	CC
umn.319510003935669	235	14	hard	hard	JJ
umn.319510003935669	235	15	water	water	NN
umn.319510003935669	235	16	compared	compare	VBN
umn.319510003935669	235	17	;	;	:
umn.319510003935669	235	18	the	the	DT
umn.319510003935669	235	19	difference	difference	NN
umn.319510003935669	235	20	in	in	IN
umn.319510003935669	235	21	their	-PRON-	PRP$
umn.319510003935669	235	22	composition	composition	NN
umn.319510003935669	235	23	;	;	:
umn.319510003935669	235	24	sanitary	sanitary	JJ
umn.319510003935669	235	25	properties	property	NNS
umn.319510003935669	235	26	of	of	IN
umn.319510003935669	235	27	alkalies	alkali	NNS
umn.319510003935669	235	28	;	;	:
umn.319510003935669	235	29	their	-PRON-	PRP$
umn.319510003935669	235	30	domestic	domestic	JJ
umn.319510003935669	235	31	utility	utility	NN
umn.319510003935669	235	32	;	;	:
umn.319510003935669	235	33	care	care	NN
umn.319510003935669	235	34	of	of	IN
umn.319510003935669	235	35	plumbing	plumbing	NN
umn.319510003935669	235	36	,	,	,
umn.319510003935669	235	37	cellars	cellar	NNS
umn.319510003935669	235	38	,	,	,
umn.319510003935669	235	39	bath-	bath-	NN
umn.319510003935669	235	40	rooms	room	NNS
umn.319510003935669	235	41	;	;	:
umn.319510003935669	235	42	use	use	NN
umn.319510003935669	235	43	of	of	IN
umn.319510003935669	235	44	disinfectants	disinfectant	NNS
umn.319510003935669	235	45	;	;	:
umn.319510003935669	235	46	temperature	temperature	NN
umn.319510003935669	235	47	of	of	IN
umn.319510003935669	235	48	rooms	room	NNS
umn.319510003935669	235	49	;	;	:
umn.319510003935669	235	50	ventilation	ventilation	NN
umn.319510003935669	235	51	.	.	.
umn.319510003935669	236	1	Practical	practical	JJ
umn.319510003935669	236	2	WORK	work	NN
umn.319510003935669	236	3	.	.	.
umn.319510003935669	237	1	Tests	test	NNS
umn.319510003935669	237	2	for	for	IN
umn.319510003935669	237	3	hard	hard	JJ
umn.319510003935669	237	4	water	water	NN
umn.319510003935669	237	5	;	;	:
umn.319510003935669	237	6	use	use	NN
umn.319510003935669	237	7	of	of	IN
umn.319510003935669	237	8	alka-	alka-	JJ
umn.319510003935669	237	9	lies	lie	NNS
umn.319510003935669	237	10	to	to	TO
umn.319510003935669	237	11	soften	soften	VB
umn.319510003935669	237	12	hard	hard	JJ
umn.319510003935669	237	13	waters	water	NNS
umn.319510003935669	237	14	;	;	:
umn.319510003935669	237	15	use	use	NN
umn.319510003935669	237	16	of	of	IN
umn.319510003935669	237	17	disinfectants	disinfectant	NNS
umn.319510003935669	237	18	.	.	.
umn.319510003935669	238	1	16	16	CD
umn.319510003935669	238	2	DOMESTIC	domestic	JJ
umn.319510003935669	238	3	SCIENCE	science	NN
umn.319510003935669	238	4	LESSON	lesson	NN
umn.319510003935669	238	5	2	2	CD
umn.319510003935669	238	6	.	.	.
umn.319510003935669	239	1	STARCH	starch	NN
umn.319510003935669	239	2	.	.	.
umn.319510003935669	240	1	Review	Review	NNP
umn.319510003935669	240	2	of	of	IN
umn.319510003935669	240	3	previous	previous	JJ
umn.319510003935669	240	4	lesson	lesson	NN
umn.319510003935669	240	5	on	on	IN
umn.319510003935669	240	6	starch	starch	NN
umn.319510003935669	240	7	,	,	,
umn.319510003935669	240	8	and	and	CC
umn.319510003935669	240	9	starch	starch	NN
umn.319510003935669	240	10	producing	produce	VBG
umn.319510003935669	240	11	products	product	NNS
umn.319510003935669	240	12	,	,	,
umn.319510003935669	240	13	Potato	Potato	NNP
umn.319510003935669	240	14	starch	starch	NN
umn.319510003935669	240	15	,	,	,
umn.319510003935669	240	16	rice	rice	NN
umn.319510003935669	240	17	starch	starch	NN
umn.319510003935669	240	18	,	,	,
umn.319510003935669	240	19	corn	corn	NN
umn.319510003935669	240	20	starch	starch	NN
umn.319510003935669	240	21	;	;	:
umn.319510003935669	240	22	their	-PRON-	PRP$
umn.319510003935669	240	23	respective	respective	JJ
umn.319510003935669	240	24	domestic	domestic	JJ
umn.319510003935669	240	25	uses	use	NNS
umn.319510003935669	240	26	.	.	.
umn.319510003935669	241	1	PracticAL	PracticAL	NNP
umn.319510003935669	241	2	WORK	work	NN
umn.319510003935669	241	3	,	,	,
umn.319510003935669	241	4	Making	make	VBG
umn.319510003935669	241	5	potato	potato	NN
umn.319510003935669	241	6	starch	starch	NN
umn.319510003935669	241	7	;	;	:
umn.319510003935669	241	8	boiling	boiling	NN
umn.319510003935669	241	9	,	,	,
umn.319510003935669	241	10	mashing	mash	VBG
umn.319510003935669	241	11	,	,	,
umn.319510003935669	241	12	and	and	CC
umn.319510003935669	241	13	ricing	rice	VBG
umn.319510003935669	241	14	potatoes	potato	NNS
umn.319510003935669	241	15	;	;	,
umn.319510003935669	241	16	serving	serve	VBG
umn.319510003935669	241	17	.	.	.
umn.319510003935669	242	1	LESSON	LESSON	NNP
umn.319510003935669	242	2	3	3	CD
umn.319510003935669	242	3	.	.	.
umn.319510003935669	243	1	CEREALs	CEREALs	NNP
umn.319510003935669	243	2	.	.	.
umn.319510003935669	244	1	Their	-PRON-	PRP$
umn.319510003935669	244	2	food	food	NN
umn.319510003935669	244	3	value	value	NN
umn.319510003935669	244	4	and	and	CC
umn.319510003935669	244	5	digestibility	digestibility	NN
umn.319510003935669	244	6	when	when	WRB
umn.319510003935669	244	7	served	serve	VBN
umn.319510003935669	244	8	with	with	IN
umn.319510003935669	244	9	fruits	fruit	NNS
umn.319510003935669	244	10	;	;	,
umn.319510003935669	244	11	comparative	comparative	JJ
umn.319510003935669	244	12	economy	economy	NN
umn.319510003935669	244	13	in	in	IN
umn.319510003935669	244	14	use	use	NN
umn.319510003935669	244	15	of	of	IN
umn.319510003935669	244	16	raw	raw	JJ
umn.319510003935669	244	17	cereals	cereal	NNS
umn.319510003935669	244	18	and	and	CC
umn.319510003935669	244	19	steamed	steam	VBN
umn.319510003935669	244	20	-	-	HYPH
umn.319510003935669	244	21	cooked	cook	VBN
umn.319510003935669	244	22	market	market	NN
umn.319510003935669	244	23	preparations	preparation	NNS
umn.319510003935669	244	24	.	.	.
umn.319510003935669	245	1	PRACTICAL	practical	JJ
umn.319510003935669	245	2	WORK	work	NN
umn.319510003935669	245	3	.	.	.
umn.319510003935669	246	1	Cooking	cook	VBG
umn.319510003935669	246	2	rice	rice	NN
umn.319510003935669	246	3	as	as	IN
umn.319510003935669	246	4	a	a	DT
umn.319510003935669	246	5	vegetable	vegetable	NN
umn.319510003935669	246	6	;	;	:
umn.319510003935669	246	7	as	as	IN
umn.319510003935669	246	8	a	a	DT
umn.319510003935669	246	9	dessert	dessert	NN
umn.319510003935669	246	10	,	,	,
umn.319510003935669	246	11	with	with	IN
umn.319510003935669	246	12	fruit	fruit	NN
umn.319510003935669	246	13	;	;	,
umn.319510003935669	246	14	serving	serve	VBG
umn.319510003935669	246	15	.	.	.
umn.319510003935669	247	1	LESSON	LESSON	NNP
umn.319510003935669	247	2	4	4	CD
umn.319510003935669	247	3	.	.	.
umn.319510003935669	248	1	FRUITS	fruit	NNS
umn.319510003935669	248	2	.	.	.
umn.319510003935669	249	1	Review	review	NN
umn.319510003935669	249	2	of	of	IN
umn.319510003935669	249	3	value	value	NN
umn.319510003935669	249	4	of	of	IN
umn.319510003935669	249	5	mineral	mineral	NN
umn.319510003935669	249	6	salts	salt	NNS
umn.319510003935669	249	7	in	in	IN
umn.319510003935669	249	8	foods	food	NNS
umn.319510003935669	249	9	;	;	:
umn.319510003935669	249	10	of	of	IN
umn.319510003935669	249	11	acids	acid	NNS
umn.319510003935669	249	12	.	.	.
umn.319510003935669	250	1	Comparison	comparison	NN
umn.319510003935669	250	2	of	of	IN
umn.319510003935669	250	3	fruits	fruit	NNS
umn.319510003935669	250	4	,	,	,
umn.319510003935669	250	5	fresh	fresh	JJ
umn.319510003935669	250	6	,	,	,
umn.319510003935669	250	7	dried	dry	VBN
umn.319510003935669	250	8	,	,	,
umn.319510003935669	250	9	canned	can	VBN
umn.319510003935669	250	10	.	.	.
umn.319510003935669	251	1	Danger	danger	NN
umn.319510003935669	251	2	of	of	IN
umn.319510003935669	251	3	over	over	IN
umn.319510003935669	251	4	-	-	HYPH
umn.319510003935669	251	5	ripe	ripe	JJ
umn.319510003935669	251	6	fruits	fruit	NNS
umn.319510003935669	251	7	;	;	:
umn.319510003935669	251	8	of	of	IN
umn.319510003935669	251	9	unripe	unripe	JJ
umn.319510003935669	251	10	fruits	fruit	NNS
umn.319510003935669	251	11	.	.	.
umn.319510003935669	252	1	Common	common	JJ
umn.319510003935669	252	2	fruits	fruit	NNS
umn.319510003935669	252	3	and	and	CC
umn.319510003935669	252	4	methods	method	NNS
umn.319510003935669	252	5	of	of	IN
umn.319510003935669	252	6	cooking	cook	VBG
umn.319510003935669	252	7	them	-PRON-	PRP
umn.319510003935669	252	8	.	.	.
umn.319510003935669	253	1	Practical	practical	JJ
umn.319510003935669	253	2	Work	work	NN
umn.319510003935669	253	3	.	.	.
umn.319510003935669	254	1	Making	make	VBG
umn.319510003935669	254	2	apple	apple	NN
umn.319510003935669	254	3	sauce	sauce	NN
umn.319510003935669	254	4	and	and	CC
umn.319510003935669	254	5	baking	baking	NN
umn.319510003935669	254	6	bananas	banana	NNS
umn.319510003935669	254	7	;	;	:
umn.319510003935669	254	8	serving	serve	VBG
umn.319510003935669	254	9	.	.	.
umn.319510003935669	255	1	LESSON	lesson	NN
umn.319510003935669	255	2	5	5	CD
umn.319510003935669	255	3	.	.	.
umn.319510003935669	256	1	FRUITS	fruit	NNS
umn.319510003935669	256	2	.	.	.
umn.319510003935669	257	1	Review	Review	NNP
umn.319510003935669	257	2	of	of	IN
umn.319510003935669	257	3	the	the	DT
umn.319510003935669	257	4	subject	subject	NN
umn.319510003935669	257	5	.	.	.
umn.319510003935669	258	1	Cooling	cool	VBG
umn.319510003935669	258	2	beverages	beverage	NNS
umn.319510003935669	258	3	for	for	IN
umn.319510003935669	258	4	the	the	DT
umn.319510003935669	258	5	sick	sick	JJ
umn.319510003935669	258	6	,	,	,
umn.319510003935669	258	7	their	-PRON-	PRP$
umn.319510003935669	258	8	nutritive	nutritive	JJ
umn.319510003935669	258	9	values	value	NNS
umn.319510003935669	258	10	;	;	:
umn.319510003935669	258	11	fruit	fruit	NN
umn.319510003935669	258	12	juices	juice	NNS
umn.319510003935669	258	13	as	as	IN
umn.319510003935669	258	14	beverages	beverage	NNS
umn.319510003935669	258	15	.	.	.
umn.319510003935669	259	1	Practical	practical	JJ
umn.319510003935669	259	2	WORK	work	NN
umn.319510003935669	259	3	.	.	.
umn.319510003935669	260	1	Preparation	preparation	NN
umn.319510003935669	260	2	of	of	IN
umn.319510003935669	260	3	apple	apple	NN
umn.319510003935669	260	4	water	water	NN
umn.319510003935669	260	5	,	,	,
umn.319510003935669	260	6	currant	currant	JJ
umn.319510003935669	260	7	water	water	NN
umn.319510003935669	260	8	,	,	,
umn.319510003935669	260	9	and	and	CC
umn.319510003935669	260	10	grape	grape	NN
umn.319510003935669	260	11	water	water	NN
umn.319510003935669	260	12	;	;	,
umn.319510003935669	260	13	serving	serve	VBG
umn.319510003935669	260	14	.	.	.
umn.319510003935669	261	1	LESSON	LESSON	NNP
umn.319510003935669	261	2	6	6	CD
umn.319510003935669	261	3	.	.	.
umn.319510003935669	262	1	EGGS	egg	NNS
umn.319510003935669	262	2	.	.	.
umn.319510003935669	263	1	Review	review	NN
umn.319510003935669	263	2	of	of	IN
umn.319510003935669	263	3	composition	composition	NN
umn.319510003935669	263	4	and	and	CC
umn.319510003935669	263	5	food	food	NN
umn.319510003935669	263	6	value	value	NN
umn.319510003935669	263	7	.	.	.
umn.319510003935669	264	1	The	the	DT
umn.319510003935669	264	2	egg	egg	NN
umn.319510003935669	264	3	as	as	IN
umn.319510003935669	264	4	a	a	DT
umn.319510003935669	264	5	perfect	perfect	JJ
umn.319510003935669	264	6	food	food	NN
umn.319510003935669	264	7	;	;	:
umn.319510003935669	264	8	economy	economy	NN
umn.319510003935669	264	9	in	in	IN
umn.319510003935669	264	10	its	-PRON-	PRP$
umn.319510003935669	264	11	use	use	NN
umn.319510003935669	264	12	.	.	.
umn.319510003935669	265	1	Digestibility	digestibility	NN
umn.319510003935669	265	2	as	as	IN
umn.319510003935669	265	3	affected	affect	VBN
umn.319510003935669	265	4	by	by	IN
umn.319510003935669	265	5	high	high	JJ
umn.319510003935669	265	6	temperature	temperature	NN
umn.319510003935669	265	7	;	;	:
umn.319510003935669	265	8	by	by	IN
umn.319510003935669	265	9	low	low	JJ
umn.319510003935669	265	10	temperature	temperature	NN
umn.319510003935669	265	11	.	.	.
umn.319510003935669	266	1	PRACTICAL	practical	JJ
umn.319510003935669	266	2	WORK	work	NN
umn.319510003935669	266	3	.	.	.
umn.319510003935669	267	1	Making	make	VBG
umn.319510003935669	267	2	toast	toast	NN
umn.319510003935669	267	3	and	and	CC
umn.319510003935669	267	4	poaching	poaching	NN
umn.319510003935669	267	5	eggs	egg	NNS
umn.319510003935669	267	6	;	;	,
umn.319510003935669	267	7	serving	serve	VBG
umn.319510003935669	267	8	eggs	egg	NNS
umn.319510003935669	267	9	on	on	IN
umn.319510003935669	267	10	toast	toast	NN
umn.319510003935669	267	11	.	.	.
umn.319510003935669	268	1	Preparing	prepare	VBG
umn.319510003935669	268	2	albumenized	albumenize	VBN
umn.319510003935669	268	3	milk	milk	NN
umn.319510003935669	268	4	as	as	IN
umn.319510003935669	268	5	a	a	DT
umn.319510003935669	268	6	beverage	beverage	NN
umn.319510003935669	268	7	for	for	IN
umn.319510003935669	268	8	the	the	DT
umn.319510003935669	268	9	sick	sick	JJ
umn.319510003935669	268	10	;	;	:
umn.319510003935669	268	11	serving	serve	VBG
umn.319510003935669	268	12	.	.	.
umn.319510003935669	269	1	LESSON	LESSON	NNP
umn.319510003935669	269	2	7	7	CD
umn.319510003935669	269	3	.	.	.
umn.319510003935669	270	1	Milk	milk	NN
umn.319510003935669	270	2	.	.	.
umn.319510003935669	271	1	Review	Review	NNP
umn.319510003935669	271	2	of	of	IN
umn.319510003935669	271	3	its	-PRON-	PRP$
umn.319510003935669	271	4	composition	composition	NN
umn.319510003935669	271	5	,	,	,
umn.319510003935669	271	6	its	-PRON-	PRP$
umn.319510003935669	271	7	properties	property	NNS
umn.319510003935669	271	8	,	,	,
umn.319510003935669	271	9	its	-PRON-	PRP$
umn.319510003935669	271	10	COOKING	cooking	NN
umn.319510003935669	271	11	17	17	CD
umn.319510003935669	271	12	nutritive	nutritive	JJ
umn.319510003935669	271	13	values	value	NNS
umn.319510003935669	271	14	;	;	:
umn.319510003935669	271	15	its	-PRON-	PRP$
umn.319510003935669	271	16	care	care	NN
umn.319510003935669	271	17	.	.	.
umn.319510003935669	272	1	Danger	danger	NN
umn.319510003935669	272	2	of	of	IN
umn.319510003935669	272	3	sour	sour	JJ
umn.319510003935669	272	4	milk	milk	NN
umn.319510003935669	272	5	.	.	.
umn.319510003935669	273	1	Rennet	rennet	NN
umn.319510003935669	273	2	,	,	,
umn.319510003935669	273	3	its	-PRON-	PRP$
umn.319510003935669	273	4	source	source	NN
umn.319510003935669	273	5	and	and	CC
umn.319510003935669	273	6	properties	property	NNS
umn.319510003935669	273	7	.	.	.
umn.319510003935669	274	1	PRACTICAL	practical	JJ
umn.319510003935669	274	2	WORK	work	NN
umn.319510003935669	274	3	.	.	.
umn.319510003935669	275	1	Demonstration	demonstration	NN
umn.319510003935669	275	2	of	of	IN
umn.319510003935669	275	3	the	the	DT
umn.319510003935669	275	4	action	action	NN
umn.319510003935669	275	5	of	of	IN
umn.319510003935669	275	6	rennet	rennet	NN
umn.319510003935669	275	7	on	on	IN
umn.319510003935669	275	8	milk	milk	NN
umn.319510003935669	275	9	.	.	.
umn.319510003935669	276	1	Making	make	VBG
umn.319510003935669	276	2	rennet	rennet	NN
umn.319510003935669	276	3	custard	custard	NN
umn.319510003935669	276	4	;	;	:
umn.319510003935669	276	5	making	make	VBG
umn.319510003935669	276	6	milk	milk	NN
umn.319510003935669	276	7	por-	por-	IN
umn.319510003935669	276	8	ridge	ridge	NN
umn.319510003935669	276	9	;	;	:
umn.319510003935669	276	10	serving	serve	VBG
umn.319510003935669	276	11	.	.	.
umn.319510003935669	277	1	LESSON	LESSON	NNP
umn.319510003935669	277	2	8	8	CD
umn.319510003935669	277	3	.	.	.
umn.319510003935669	278	1	VEGETABLES	vegetable	NNS
umn.319510003935669	278	2	.	.	.
umn.319510003935669	279	1	Classes	class	NNS
umn.319510003935669	279	2	in	in	IN
umn.319510003935669	279	3	common	common	JJ
umn.319510003935669	279	4	use	use	NN
umn.319510003935669	279	5	;	;	:
umn.319510003935669	279	6	their	-PRON-	PRP$
umn.319510003935669	279	7	relative	relative	JJ
umn.319510003935669	279	8	nutritive	nutritive	JJ
umn.319510003935669	279	9	values	value	NNS
umn.319510003935669	279	10	;	;	,
umn.319510003935669	279	11	comparative	comparative	JJ
umn.319510003935669	279	12	values	value	NNS
umn.319510003935669	279	13	of	of	IN
umn.319510003935669	279	14	different	different	JJ
umn.319510003935669	279	15	methods	method	NNS
umn.319510003935669	279	16	of	of	IN
umn.319510003935669	279	17	cooking	cooking	NN
umn.319510003935669	279	18	.	.	.
umn.319510003935669	280	1	Practical	practical	JJ
umn.319510003935669	280	2	Work	work	NN
umn.319510003935669	280	3	.	.	.
umn.319510003935669	281	1	Preparing	prepare	VBG
umn.319510003935669	281	2	scalloped	scalloped	JJ
umn.319510003935669	281	3	potatoes	potato	NNS
umn.319510003935669	281	4	;	;	,
umn.319510003935669	281	5	boiling	boil	VBG
umn.319510003935669	281	6	turnips	turnip	NNS
umn.319510003935669	281	7	,	,	,
umn.319510003935669	281	8	serving	serve	VBG
umn.319510003935669	281	9	with	with	IN
umn.319510003935669	281	10	white	white	JJ
umn.319510003935669	281	11	sauce	sauce	NN
umn.319510003935669	281	12	.	.	.
umn.319510003935669	282	1	LESSON	lesson	NN
umn.319510003935669	282	2	9	9	CD
umn.319510003935669	282	3	.	.	.
umn.319510003935669	283	1	Flour	flour	NN
umn.319510003935669	283	2	PASTEs	paste	NNS
umn.319510003935669	283	3	.	.	.
umn.319510003935669	284	1	The	the	DT
umn.319510003935669	284	2	composition	composition	NN
umn.319510003935669	284	3	,	,	,
umn.319510003935669	284	4	use	use	NN
umn.319510003935669	284	5	,	,	,
umn.319510003935669	284	6	and	and	CC
umn.319510003935669	284	7	compara-	compara-	JJ
umn.319510003935669	284	8	tive	tive	JJ
umn.319510003935669	284	9	values	value	NNS
umn.319510003935669	284	10	of	of	IN
umn.319510003935669	284	11	macaroni	macaroni	NN
umn.319510003935669	284	12	,	,	,
umn.319510003935669	284	13	spaghetti	spaghetti	NNS
umn.319510003935669	284	14	,	,	,
umn.319510003935669	284	15	and	and	CC
umn.319510003935669	284	16	vermicelli	vermicelli	NN
umn.319510003935669	284	17	;	;	:
umn.319510003935669	284	18	their	-PRON-	PRP$
umn.319510003935669	284	19	food	food	NN
umn.319510003935669	284	20	values	value	NNS
umn.319510003935669	284	21	in	in	IN
umn.319510003935669	284	22	combination	combination	NN
umn.319510003935669	284	23	with	with	IN
umn.319510003935669	284	24	meats	meat	NNS
umn.319510003935669	284	25	,	,	,
umn.319510003935669	284	26	vegetables	vegetable	NNS
umn.319510003935669	284	27	,	,	,
umn.319510003935669	284	28	etc	etc	FW
umn.319510003935669	284	29	.	.	.
umn.319510003935669	285	1	PRACTICAL	practical	JJ
umn.319510003935669	285	2	WORK	work	NN
umn.319510003935669	285	3	.	.	.
umn.319510003935669	286	1	Macaroni	Macaroni	NNP
umn.319510003935669	286	2	boiled	boil	VBD
umn.319510003935669	286	3	,	,	,
umn.319510003935669	286	4	then	then	RB
umn.319510003935669	286	5	baked	bake	VBN
umn.319510003935669	286	6	with	with	IN
umn.319510003935669	286	7	tomato	tomato	NN
umn.319510003935669	286	8	sauce	sauce	NN
umn.319510003935669	286	9	;	;	:
umn.319510003935669	286	10	serving	serve	VBG
umn.319510003935669	286	11	.	.	.
umn.319510003935669	287	1	LESSON	LESSON	NNP
umn.319510003935669	287	2	10	10	CD
umn.319510003935669	287	3	.	.	.
umn.319510003935669	288	1	BREAKFAST	breakfast	NN
umn.319510003935669	288	2	.	.	.
umn.319510003935669	289	1	Planning	planning	NN
umn.319510003935669	289	2	,	,	,
umn.319510003935669	289	3	cooking	cooking	NN
umn.319510003935669	289	4	,	,	,
umn.319510003935669	289	5	and	and	CC
umn.319510003935669	289	6	serving	serve	VBG
umn.319510003935669	289	7	a	a	DT
umn.319510003935669	289	8	simple	simple	JJ
umn.319510003935669	289	9	breakfast	breakfast	NN
umn.319510003935669	289	10	,	,	,
umn.319510003935669	289	11	consisting	consist	VBG
umn.319510003935669	289	12	of	of	IN
umn.319510003935669	289	13	one	one	CD
umn.319510003935669	289	14	fruit	fruit	NN
umn.319510003935669	289	15	,	,	,
umn.319510003935669	289	16	one	one	CD
umn.319510003935669	289	17	cereal	cereal	NN
umn.319510003935669	289	18	,	,	,
umn.319510003935669	289	19	one	one	CD
umn.319510003935669	289	20	quick	quick	JJ
umn.319510003935669	289	21	bread	bread	NN
umn.319510003935669	289	22	;	;	:
umn.319510003935669	289	23	eggs	egg	NNS
umn.319510003935669	289	24	;	;	:
umn.319510003935669	289	25	coffee	coffee	NN
umn.319510003935669	289	26	or	or	CC
umn.319510003935669	289	27	cocoa	cocoa	NN
umn.319510003935669	289	28	.	.	.
umn.319510003935669	290	1	LESSON	lesson	NN
umn.319510003935669	290	2	11	11	CD
umn.319510003935669	290	3	.	.	.
umn.319510003935669	291	1	Meats	meat	NNS
umn.319510003935669	291	2	.	.	.
umn.319510003935669	292	1	Review	review	NN
umn.319510003935669	292	2	of	of	IN
umn.319510003935669	292	3	their	-PRON-	PRP$
umn.319510003935669	292	4	composition	composition	NN
umn.319510003935669	292	5	.	.	.
umn.319510003935669	293	1	Effects	effect	NNS
umn.319510003935669	293	2	of	of	IN
umn.319510003935669	293	3	hot	hot	JJ
umn.319510003935669	293	4	water	water	NN
umn.319510003935669	293	5	,	,	,
umn.319510003935669	293	6	of	of	IN
umn.319510003935669	293	7	cold	cold	JJ
umn.319510003935669	293	8	water	water	NN
umn.319510003935669	293	9	,	,	,
umn.319510003935669	293	10	of	of	IN
umn.319510003935669	293	11	dry	dry	JJ
umn.319510003935669	293	12	heat	heat	NN
umn.319510003935669	293	13	.	.	.
umn.319510003935669	294	1	A	a	DT
umn.319510003935669	294	2	diagram	diagram	NN
umn.319510003935669	294	3	of	of	IN
umn.319510003935669	294	4	the	the	DT
umn.319510003935669	294	5	different	different	JJ
umn.319510003935669	294	6	cuts	cut	NNS
umn.319510003935669	294	7	of	of	IN
umn.319510003935669	294	8	beef	beef	NN
umn.319510003935669	294	9	.	.	.
umn.319510003935669	295	1	Discussion	discussion	NN
umn.319510003935669	295	2	of	of	IN
umn.319510003935669	295	3	the	the	DT
umn.319510003935669	295	4	different	different	JJ
umn.319510003935669	295	5	cuts	cut	NNS
umn.319510003935669	295	6	as	as	IN
umn.319510003935669	295	7	located	locate	VBN
umn.319510003935669	295	8	in	in	IN
umn.319510003935669	295	9	the	the	DT
umn.319510003935669	295	10	diagram	diagram	NN
umn.319510003935669	295	11	;	;	:
umn.319510003935669	295	12	utility	utility	NN
umn.319510003935669	295	13	of	of	IN
umn.319510003935669	295	14	tough	tough	JJ
umn.319510003935669	295	15	cuts	cut	NNS
umn.319510003935669	295	16	;	;	,
umn.319510003935669	295	17	comparative	comparative	JJ
umn.319510003935669	295	18	expense	expense	NN
umn.319510003935669	295	19	of	of	IN
umn.319510003935669	295	20	tough	tough	JJ
umn.319510003935669	295	21	cuts	cut	NNS
umn.319510003935669	295	22	;	;	:
umn.319510003935669	295	23	of	of	IN
umn.319510003935669	295	24	tender	tender	NN
umn.319510003935669	295	25	cuts	cut	NNS
umn.319510003935669	295	26	.	.	.
umn.319510003935669	296	1	Practical	practical	JJ
umn.319510003935669	296	2	Work	work	NN
umn.319510003935669	296	3	.	.	.
umn.319510003935669	297	1	Preparation	preparation	NN
umn.319510003935669	297	2	of	of	IN
umn.319510003935669	297	3	beef	beef	NN
umn.319510003935669	297	4	stew	stew	NN
umn.319510003935669	297	5	with	with	IN
umn.319510003935669	297	6	vegetables	vegetable	NNS
umn.319510003935669	297	7	,	,	,
umn.319510003935669	297	8	from	from	IN
umn.319510003935669	297	9	tough	tough	JJ
umn.319510003935669	297	10	cut	cut	NN
umn.319510003935669	297	11	;	;	:
umn.319510003935669	297	12	serving	serve	VBG
umn.319510003935669	297	13	.	.	.
umn.319510003935669	298	1	LESSON	LESSON	NNP
umn.319510003935669	298	2	12	12	CD
umn.319510003935669	298	3	.	.	.
umn.319510003935669	299	1	Meats	meat	NNS
umn.319510003935669	299	2	.	.	.
umn.319510003935669	300	1	Review	Review	NNP
umn.319510003935669	300	2	of	of	IN
umn.319510003935669	300	3	diagram	diagram	NN
umn.319510003935669	300	4	of	of	IN
umn.319510003935669	300	5	cuts	cut	NNS
umn.319510003935669	300	6	of	of	IN
umn.319510003935669	300	7	beef	beef	NN
umn.319510003935669	300	8	.	.	.
umn.319510003935669	301	1	The	the	DT
umn.319510003935669	301	2	best	good	JJS
umn.319510003935669	301	3	cuts	cut	NNS
umn.319510003935669	301	4	for	for	IN
umn.319510003935669	301	5	boiling	boiling	NN
umn.319510003935669	301	6	.	.	.
umn.319510003935669	302	1	PRACTICAL	practical	JJ
umn.319510003935669	302	2	WORK	work	NN
umn.319510003935669	302	3	.	.	.
umn.319510003935669	303	1	Pan	pan	JJ
umn.319510003935669	303	2	-	-	JJ
umn.319510003935669	303	3	broiling	broil	VBG
umn.319510003935669	303	4	beef	beef	NN
umn.319510003935669	303	5	steak	steak	NN
umn.319510003935669	303	6	;	;	:
umn.319510003935669	303	7	brown	brown	JJ
umn.319510003935669	303	8	gravy	gravy	NN
umn.319510003935669	303	9	;	;	,
umn.319510003935669	303	10	serving	serve	VBG
umn.319510003935669	303	11	.	.	.
umn.319510003935669	304	1	18	18	CD
umn.319510003935669	304	2	DOMESTIC	domestic	JJ
umn.319510003935669	304	3	SCIENCE	science	NN
umn.319510003935669	304	4	LESSON	LESSON	NNP
umn.319510003935669	304	5	13	13	CD
umn.319510003935669	304	6	.	.	.
umn.319510003935669	305	1	Meats	meat	NNS
umn.319510003935669	305	2	.	.	.
umn.319510003935669	306	1	Review	review	NN
umn.319510003935669	306	2	of	of	IN
umn.319510003935669	306	3	previous	previous	JJ
umn.319510003935669	306	4	lessons	lesson	NNS
umn.319510003935669	306	5	on	on	IN
umn.319510003935669	306	6	meats	meat	NNS
umn.319510003935669	306	7	.	.	.
umn.319510003935669	307	1	Cuts	cut	NNS
umn.319510003935669	307	2	for	for	IN
umn.319510003935669	307	3	roasting	roasting	NN
umn.319510003935669	307	4	;	;	:
umn.319510003935669	307	5	expense	expense	NN
umn.319510003935669	307	6	;	;	:
umn.319510003935669	307	7	methods	method	NNS
umn.319510003935669	307	8	of	of	IN
umn.319510003935669	307	9	roasting	roasting	NN
umn.319510003935669	307	10	.	.	.
umn.319510003935669	308	1	PRACTICAL	practical	JJ
umn.319510003935669	308	2	WORK	work	NN
umn.319510003935669	308	3	.	.	.
umn.319510003935669	309	1	Roasting	roasting	NN
umn.319510003935669	309	2	beef	beef	NN
umn.319510003935669	309	3	,	,	,
umn.319510003935669	309	4	making	make	VBG
umn.319510003935669	309	5	brown	brown	JJ
umn.319510003935669	309	6	gravy	gravy	NN
umn.319510003935669	309	7	with	with	IN
umn.319510003935669	309	8	roast	roast	NN
umn.319510003935669	309	9	;	;	:
umn.319510003935669	309	10	carving	carving	NN
umn.319510003935669	309	11	,	,	,
umn.319510003935669	309	12	and	and	CC
umn.319510003935669	309	13	serving	serve	VBG
umn.319510003935669	309	14	at	at	IN
umn.319510003935669	309	15	table	table	NN
umn.319510003935669	309	16	.	.	.
umn.319510003935669	310	1	LESSON	LESSON	NNP
umn.319510003935669	310	2	14	14	CD
umn.319510003935669	310	3	.	.	.
umn.319510003935669	311	1	FISH	FISH	NNP
umn.319510003935669	311	2	.	.	.
umn.319510003935669	312	1	Composition	composition	NN
umn.319510003935669	312	2	,	,	,
umn.319510003935669	312	3	cost	cost	NN
umn.319510003935669	312	4	,	,	,
umn.319510003935669	312	5	and	and	CC
umn.319510003935669	312	6	nutritive	nutritive	JJ
umn.319510003935669	312	7	valuo	valuo	NNS
umn.319510003935669	312	8	com-	com-	NN
umn.319510003935669	312	9	pared	pare	VBN
umn.319510003935669	312	10	with	with	IN
umn.319510003935669	312	11	meats	meat	NNS
umn.319510003935669	312	12	;	;	:
umn.319510003935669	312	13	tests	test	NNS
umn.319510003935669	312	14	for	for	IN
umn.319510003935669	312	15	freshness	freshness	NN
umn.319510003935669	312	16	.	.	.
umn.319510003935669	313	1	PRACTICAL	practical	JJ
umn.319510003935669	313	2	WORK	work	NN
umn.319510003935669	313	3	.	.	.
umn.319510003935669	314	1	Sauteing	saute	VBG
umn.319510003935669	314	2	halibut	halibut	NN
umn.319510003935669	314	3	,	,	,
umn.319510003935669	314	4	haddock	haddock	NN
umn.319510003935669	314	5	,	,	,
umn.319510003935669	314	6	or	or	CC
umn.319510003935669	314	7	cat	cat	NN
umn.319510003935669	314	8	fish	fish	NN
umn.319510003935669	314	9	;	;	:
umn.319510003935669	314	10	serving	serve	VBG
umn.319510003935669	314	11	.	.	.
umn.319510003935669	315	1	LESSON	lesson	NN
umn.319510003935669	315	2	15	15	CD
umn.319510003935669	315	3	.	.	.
umn.319510003935669	316	1	FISH	FISH	NNP
umn.319510003935669	316	2	.	.	.
umn.319510003935669	317	1	Review	Review	NNP
umn.319510003935669	317	2	of	of	IN
umn.319510003935669	317	3	previous	previous	JJ
umn.319510003935669	317	4	lesson	lesson	NN
umn.319510003935669	317	5	;	;	,
umn.319510003935669	317	6	garnishing	garnish	VBG
umn.319510003935669	317	7	;	;	:
umn.319510003935669	317	8	various	various	JJ
umn.319510003935669	317	9	fish	fish	NN
umn.319510003935669	317	10	sauces	sauce	NNS
umn.319510003935669	317	11	.	.	.
umn.319510003935669	318	1	PRACTICAL	practical	JJ
umn.319510003935669	318	2	WORK	work	NN
umn.319510003935669	318	3	.	.	.
umn.319510003935669	319	1	Boiling	boil	VBG
umn.319510003935669	319	2	fish	fish	NN
umn.319510003935669	319	3	;	;	:
umn.319510003935669	319	4	garnishing	garnish	VBG
umn.319510003935669	319	5	with	with	IN
umn.319510003935669	319	6	boil-	boil-	NNP
umn.319510003935669	319	7	ed	ed	NN
umn.319510003935669	319	8	eggs	egg	NNS
umn.319510003935669	319	9	;	;	,
umn.319510003935669	319	10	serving	serve	VBG
umn.319510003935669	319	11	with	with	IN
umn.319510003935669	319	12	drawn	draw	VBN
umn.319510003935669	319	13	butter	butter	NN
umn.319510003935669	319	14	sauce	sauce	NN
umn.319510003935669	319	15	.	.	.
umn.319510003935669	320	1	LESSON	LESSON	NNP
umn.319510003935669	320	2	16	16	CD
umn.319510003935669	320	3	.	.	.
umn.319510003935669	321	1	Fish	Fish	NNP
umn.319510003935669	321	2	.	.	.
umn.319510003935669	322	1	Review	Review	NNP
umn.319510003935669	322	2	of	of	IN
umn.319510003935669	322	3	fish	fish	NN
umn.319510003935669	322	4	.	.	.
umn.319510003935669	323	1	Market	market	NN
umn.319510003935669	323	2	preparations	preparation	NNS
umn.319510003935669	323	3	of	of	IN
umn.319510003935669	323	4	codfish	codfish	NN
umn.319510003935669	323	5	;	;	:
umn.319510003935669	323	6	methods	method	NNS
umn.319510003935669	323	7	of	of	IN
umn.319510003935669	323	8	cooking	cooking	NN
umn.319510003935669	323	9	.	.	.
umn.319510003935669	324	1	PRACTICAL	practical	JJ
umn.319510003935669	324	2	WORK	work	NN
umn.319510003935669	324	3	.	.	.
umn.319510003935669	325	1	Preparation	preparation	NN
umn.319510003935669	325	2	of	of	IN
umn.319510003935669	325	3	creamed	cream	VBN
umn.319510003935669	325	4	codfish	codfish	NN
umn.319510003935669	325	5	;	;	,
umn.319510003935669	325	6	serving	serve	VBG
umn.319510003935669	325	7	.	.	.
umn.319510003935669	326	1	LESSON	LESSON	NNP
umn.319510003935669	326	2	17	17	CD
umn.319510003935669	326	3	.	.	.
umn.319510003935669	327	1	Fish	Fish	NNP
umn.319510003935669	327	2	.	.	.
umn.319510003935669	328	1	Review	review	NN
umn.319510003935669	328	2	,	,	,
umn.319510003935669	328	3	optional	optional	JJ
umn.319510003935669	328	4	.	.	.
umn.319510003935669	329	1	PRACTICAL	practical	JJ
umn.319510003935669	329	2	WORK	work	NN
umn.319510003935669	329	3	.	.	.
umn.319510003935669	330	1	Making	make	VBG
umn.319510003935669	330	2	of	of	IN
umn.319510003935669	330	3	codfish	codfish	NN
umn.319510003935669	330	4	balls	ball	NNS
umn.319510003935669	330	5	;	;	,
umn.319510003935669	330	6	fried	fry	VBN
umn.319510003935669	330	7	fish	fish	NN
umn.319510003935669	330	8	;	;	:
umn.319510003935669	330	9	serving	serve	VBG
umn.319510003935669	330	10	.	.	.
umn.319510003935669	331	1	LESSON	LESSON	NNP
umn.319510003935669	331	2	18	18	CD
umn.319510003935669	331	3	.	.	.
umn.319510003935669	332	1	OYSTERS	OYSTERS	NNPS
umn.319510003935669	332	2	.	.	.
umn.319510003935669	333	1	Composition	composition	NN
umn.319510003935669	333	2	and	and	CC
umn.319510003935669	333	3	nutritive	nutritive	JJ
umn.319510003935669	333	4	value	value	NN
umn.319510003935669	333	5	as	as	IN
umn.319510003935669	333	6	com	com	NN
umn.319510003935669	333	7	pared	pare	VBN
umn.319510003935669	333	8	with	with	IN
umn.319510003935669	333	9	meat	meat	NN
umn.319510003935669	333	10	and	and	CC
umn.319510003935669	333	11	fish	fish	NN
umn.319510003935669	333	12	;	;	:
umn.319510003935669	333	13	danger	danger	NN
umn.319510003935669	333	14	of	of	IN
umn.319510003935669	333	15	stale	stale	JJ
umn.319510003935669	333	16	oysters	oyster	NNS
umn.319510003935669	333	17	.	.	.
umn.319510003935669	334	1	PRACTICAL	practical	JJ
umn.319510003935669	334	2	WORK	work	NN
umn.319510003935669	334	3	.	.	.
umn.319510003935669	335	1	Stewing	stew	VBG
umn.319510003935669	335	2	oysters	oyster	NNS
umn.319510003935669	335	3	;	;	,
umn.319510003935669	335	4	serving	serve	VBG
umn.319510003935669	335	5	.	.	.
umn.319510003935669	336	1	LESSON	lesson	NN
umn.319510003935669	336	2	19	19	CD
umn.319510003935669	336	3	.	.	.
umn.319510003935669	337	1	POULTRY	POULTRY	NNP
umn.319510003935669	337	2	.	.	.
umn.319510003935669	338	1	Marketing	marketing	NN
umn.319510003935669	338	2	:	:	:
umn.319510003935669	338	3	tests	test	NNS
umn.319510003935669	338	4	for	for	IN
umn.319510003935669	338	5	freshness	freshness	NN
umn.319510003935669	338	6	;	;	:
umn.319510003935669	338	7	selection	selection	NN
umn.319510003935669	338	8	of	of	IN
umn.319510003935669	338	9	young	young	JJ
umn.319510003935669	338	10	fowls	fowl	NNS
umn.319510003935669	338	11	.	.	.
umn.319510003935669	339	1	Chicken	chicken	NN
umn.319510003935669	339	2	;	;	:
umn.319510003935669	339	3	its	-PRON-	PRP$
umn.319510003935669	339	4	nutritive	nutritive	JJ
umn.319510003935669	339	5	value	value	NN
umn.319510003935669	339	6	;	;	:
umn.319510003935669	339	7	methods	method	NNS
umn.319510003935669	339	8	of	of	IN
umn.319510003935669	339	9	cook	cook	NN
umn.319510003935669	339	10	.	.	.
umn.319510003935669	340	1	ing	ing	NNP
umn.319510003935669	340	2	.	.	.
umn.319510003935669	341	1	PRACTICAL	practical	JJ
umn.319510003935669	341	2	WORK	work	NN
umn.319510003935669	341	3	.	.	.
umn.319510003935669	342	1	Frying	fry	VBG
umn.319510003935669	342	2	chicken	chicken	NN
umn.319510003935669	342	3	,	,	,
umn.319510003935669	342	4	Southern	southern	JJ
umn.319510003935669	342	5	method	method	NN
umn.319510003935669	342	6	;	;	:
umn.319510003935669	342	7	serving	serve	VBG
umn.319510003935669	342	8	.	.	.
umn.319510003935669	343	1	COOKING	cooking	NN
umn.319510003935669	343	2	19	19	CD
umn.319510003935669	343	3	9	9	CD
umn.319510003935669	343	4	LESSON	lesson	NN
umn.319510003935669	343	5	20	20	CD
umn.319510003935669	343	6	.	.	.
umn.319510003935669	344	1	POULTRY	POULTRY	NNP
umn.319510003935669	344	2	.	.	.
umn.319510003935669	345	1	Review	Review	NNP
umn.319510003935669	345	2	of	of	IN
umn.319510003935669	345	3	previous	previous	JJ
umn.319510003935669	345	4	lesson	lesson	NN
umn.319510003935669	345	5	.	.	.
umn.319510003935669	346	1	Danger	danger	NN
umn.319510003935669	346	2	of	of	IN
umn.319510003935669	346	3	stale	stale	JJ
umn.319510003935669	346	4	poultry	poultry	NN
umn.319510003935669	346	5	from	from	IN
umn.319510003935669	346	6	keeping	keep	VBG
umn.319510003935669	346	7	it	-PRON-	PRP
umn.319510003935669	346	8	long	long	RB
umn.319510003935669	346	9	on	on	IN
umn.319510003935669	346	10	ice	ice	NN
umn.319510003935669	346	11	.	.	.
umn.319510003935669	347	1	Method	method	NN
umn.319510003935669	347	2	of	of	IN
umn.319510003935669	347	3	roasting	roast	VBG
umn.319510003935669	347	4	fowl	fowl	NN
umn.319510003935669	347	5	.	.	.
umn.319510003935669	348	1	PRACTICAL	practical	JJ
umn.319510003935669	348	2	WORK	work	NN
umn.319510003935669	348	3	.	.	.
umn.319510003935669	349	1	Preparation	preparation	NN
umn.319510003935669	349	2	of	of	IN
umn.319510003935669	349	3	a	a	DT
umn.319510003935669	349	4	chicken	chicken	NN
umn.319510003935669	349	5	for	for	IN
umn.319510003935669	349	6	roast-	roast-	NN
umn.319510003935669	349	7	ing	ing	NN
umn.319510003935669	349	8	;	;	:
umn.319510003935669	349	9	roasting	roasting	NN
umn.319510003935669	349	10	;	;	:
umn.319510003935669	349	11	making	make	VBG
umn.319510003935669	349	12	gravy	gravy	NN
umn.319510003935669	349	13	for	for	IN
umn.319510003935669	349	14	roast	roast	NN
umn.319510003935669	349	15	;	;	:
umn.319510003935669	349	16	carving	carving	NN
umn.319510003935669	349	17	at	at	IN
umn.319510003935669	349	18	table	table	NN
umn.319510003935669	349	19	;	;	:
umn.319510003935669	349	20	serving	serve	VBG
umn.319510003935669	349	21	with	with	IN
umn.319510003935669	349	22	cranberry	cranberry	NN
umn.319510003935669	349	23	sauce	sauce	NN
umn.319510003935669	349	24	.	.	.
umn.319510003935669	350	1	LESSON	LESSON	NNP
umn.319510003935669	350	2	21	21	CD
umn.319510003935669	350	3	.	.	.
umn.319510003935669	351	1	Salads	salad	NNS
umn.319510003935669	351	2	.	.	.
umn.319510003935669	352	1	Review	review	NN
umn.319510003935669	352	2	of	of	IN
umn.319510003935669	352	3	nutritive	nutritive	JJ
umn.319510003935669	352	4	value	value	NN
umn.319510003935669	352	5	of	of	IN
umn.319510003935669	352	6	mineral	mineral	NN
umn.319510003935669	352	7	salts	salt	NNS
umn.319510003935669	352	8	found	find	VBN
umn.319510003935669	352	9	in	in	IN
umn.319510003935669	352	10	green	green	JJ
umn.319510003935669	352	11	vegetables	vegetable	NNS
umn.319510003935669	352	12	and	and	CC
umn.319510003935669	352	13	fruits	fruit	NNS
umn.319510003935669	352	14	;	;	:
umn.319510003935669	352	15	value	value	NN
umn.319510003935669	352	16	of	of	IN
umn.319510003935669	352	17	cheese	cheese	NN
umn.319510003935669	352	18	in	in	IN
umn.319510003935669	352	19	salads	salad	NNS
umn.319510003935669	352	20	.	.	.
umn.319510003935669	353	1	PRACTICAL	practical	JJ
umn.319510003935669	353	2	WORK	work	NN
umn.319510003935669	353	3	.	.	.
umn.319510003935669	354	1	Preparing	prepare	VBG
umn.319510003935669	354	2	cabbage	cabbage	NN
umn.319510003935669	354	3	salad	salad	NN
umn.319510003935669	354	4	,	,	,
umn.319510003935669	354	5	serving	serve	VBG
umn.319510003935669	354	6	with	with	IN
umn.319510003935669	354	7	Mayonnaise	Mayonnaise	NNP
umn.319510003935669	354	8	dressing	dressing	NN
umn.319510003935669	354	9	.	.	.
umn.319510003935669	355	1	LESSON	LESSON	NNP
umn.319510003935669	355	2	22	22	CD
umn.319510003935669	355	3	.	.	.
umn.319510003935669	356	1	CAKE	cake	NN
umn.319510003935669	356	2	.	.	.
umn.319510003935669	357	1	Review	Review	NNP
umn.319510003935669	357	2	of	of	IN
umn.319510003935669	357	3	the	the	DT
umn.319510003935669	357	4	principles	principle	NNS
umn.319510003935669	357	5	of	of	IN
umn.319510003935669	357	6	leavening	leavening	NN
umn.319510003935669	357	7	.	.	.
umn.319510003935669	358	1	Cake	cake	NN
umn.319510003935669	358	2	made	make	VBN
umn.319510003935669	358	3	with	with	IN
umn.319510003935669	358	4	butter	butter	NN
umn.319510003935669	358	5	;	;	:
umn.319510003935669	358	6	cake	cake	NN
umn.319510003935669	358	7	made	make	VBN
umn.319510003935669	358	8	without	without	IN
umn.319510003935669	358	9	butter	butter	NN
umn.319510003935669	358	10	.	.	.
umn.319510003935669	359	1	PRACTICAL	practical	JJ
umn.319510003935669	359	2	WORK	work	NN
umn.319510003935669	359	3	.	.	.
umn.319510003935669	360	1	Mixing	mix	VBG
umn.319510003935669	360	2	and	and	CC
umn.319510003935669	360	3	baking	baking	NN
umn.319510003935669	360	4	standard	standard	JJ
umn.319510003935669	360	5	cake	cake	NN
umn.319510003935669	360	6	.	.	.
umn.319510003935669	361	1	LESSON	lesson	NN
umn.319510003935669	361	2	23	23	CD
umn.319510003935669	361	3	.	.	.
umn.319510003935669	362	1	CAKE	cake	NN
umn.319510003935669	362	2	.	.	.
umn.319510003935669	363	1	Review	review	NN
umn.319510003935669	363	2	of	of	IN
umn.319510003935669	363	3	eggs	egg	NNS
umn.319510003935669	363	4	as	as	IN
umn.319510003935669	363	5	leavening	leavening	NN
umn.319510003935669	363	6	;	;	:
umn.319510003935669	363	7	of	of	IN
umn.319510003935669	363	8	acids	acid	NNS
umn.319510003935669	363	9	and	and	CC
umn.319510003935669	363	10	alka-	alka-	JJ
umn.319510003935669	363	11	lies	lie	NNS
umn.319510003935669	363	12	as	as	IN
umn.319510003935669	363	13	leavening	leavening	NN
umn.319510003935669	363	14	.	.	.
umn.319510003935669	364	1	PRACTICAL	practical	JJ
umn.319510003935669	364	2	WORK	work	NN
umn.319510003935669	364	3	.	.	.
umn.319510003935669	365	1	Making	make	VBG
umn.319510003935669	365	2	sponge	sponge	NN
umn.319510003935669	365	3	cake	cake	NN
umn.319510003935669	365	4	.	.	.
umn.319510003935669	366	1	LESSON	lesson	NN
umn.319510003935669	366	2	24	24	CD
umn.319510003935669	366	3	.	.	.
umn.319510003935669	367	1	DOUGHNUTS	DOUGHNUTS	NNP
umn.319510003935669	367	2	.	.	.
umn.319510003935669	368	1	Review	Review	NNP
umn.319510003935669	368	2	of	of	IN
umn.319510003935669	368	3	fats	fat	NNS
umn.319510003935669	368	4	and	and	CC
umn.319510003935669	368	5	oils	oil	NNS
umn.319510003935669	368	6	;	;	:
umn.319510003935669	368	7	their	-PRON-	PRP$
umn.319510003935669	368	8	effects	effect	NNS
umn.319510003935669	368	9	on	on	IN
umn.319510003935669	368	10	dough	dough	NN
umn.319510003935669	368	11	.	.	.
umn.319510003935669	369	1	PRACTICAL	practical	JJ
umn.319510003935669	369	2	WORK	work	NN
umn.319510003935669	369	3	.	.	.
umn.319510003935669	370	1	Making	make	VBG
umn.319510003935669	370	2	doughouts	doughout	NNS
umn.319510003935669	370	3	;	;	:
umn.319510003935669	370	4	frying	fry	VBG
umn.319510003935669	370	5	in	in	IN
umn.319510003935669	370	6	cook	cook	NN
umn.319510003935669	370	7	ing	ing	DT
umn.319510003935669	370	8	oil	oil	NN
umn.319510003935669	370	9	,	,	,
umn.319510003935669	370	10	(	(	-LRB-
umn.319510003935669	370	11	cotton	cotton	NN
umn.319510003935669	370	12	-	-	HYPH
umn.319510003935669	370	13	seed	seed	NN
umn.319510003935669	370	14	oil	oil	NN
umn.319510003935669	370	15	)	)	-RRB-
umn.319510003935669	370	16	.	.	.
umn.319510003935669	371	1	LESSON	lesson	NN
umn.319510003935669	371	2	25	25	CD
umn.319510003935669	371	3	.	.	.
umn.319510003935669	372	1	DESSERTS	dessert	NNS
umn.319510003935669	372	2	.	.	.
umn.319510003935669	373	1	Review	Review	NNP
umn.319510003935669	373	2	of	of	IN
umn.319510003935669	373	3	properties	property	NNS
umn.319510003935669	373	4	and	and	CC
umn.319510003935669	373	5	nutritive	nutritive	JJ
umn.319510003935669	373	6	value	value	NN
umn.319510003935669	373	7	of	of	IN
umn.319510003935669	373	8	corn	corn	NN
umn.319510003935669	373	9	starch	starch	NN
umn.319510003935669	373	10	and	and	CC
umn.319510003935669	373	11	vanilla	vanilla	NN
umn.319510003935669	373	12	.	.	.
umn.319510003935669	374	1	Composition	composition	NN
umn.319510003935669	374	2	of	of	IN
umn.319510003935669	374	3	tapioca	tapioca	NN
umn.319510003935669	374	4	.	.	.
umn.319510003935669	375	1	PRACTICAL	practical	JJ
umn.319510003935669	375	2	WORK	work	NN
umn.319510003935669	375	3	.	.	.
umn.319510003935669	376	1	Making	make	VBG
umn.319510003935669	376	2	tapioca	tapioca	NN
umn.319510003935669	376	3	pudding	pudding	NN
umn.319510003935669	376	4	,	,	,
umn.319510003935669	376	5	serving	serve	VBG
umn.319510003935669	376	6	.	.	.
umn.319510003935669	377	1	LESSON	lesson	NN
umn.319510003935669	377	2	26	26	CD
umn.319510003935669	377	3	.	.	.
umn.319510003935669	378	1	MILK	milk	NN
umn.319510003935669	378	2	TOAST	toast	NN
umn.319510003935669	378	3	.	.	.
umn.319510003935669	379	1	Review	Review	NNP
umn.319510003935669	379	2	of	of	IN
umn.319510003935669	379	3	properties	property	NNS
umn.319510003935669	379	4	and	and	CC
umn.319510003935669	379	5	nutritive	nutritive	JJ
umn.319510003935669	379	6	val	val	NNP
umn.319510003935669	379	7	20	20	CD
umn.319510003935669	379	8	DOMESTIC	domestic	JJ
umn.319510003935669	379	9	SCIENCE	science	NN
umn.319510003935669	379	10	ues	ues	NN
umn.319510003935669	379	11	of	of	IN
umn.319510003935669	379	12	milk	milk	NN
umn.319510003935669	379	13	;	;	:
umn.319510003935669	379	14	of	of	IN
umn.319510003935669	379	15	bread	bread	NN
umn.319510003935669	379	16	.	.	.
umn.319510003935669	380	1	Changes	change	NNS
umn.319510003935669	380	2	produced	produce	VBN
umn.319510003935669	380	3	in	in	IN
umn.319510003935669	380	4	bread	bread	NN
umn.319510003935669	380	5	by	by	IN
umn.319510003935669	380	6	toasting	toast	VBG
umn.319510003935669	380	7	.	.	.
umn.319510003935669	381	1	Value	value	NN
umn.319510003935669	381	2	of	of	IN
umn.319510003935669	381	3	toast	toast	NN
umn.319510003935669	381	4	.	.	.
umn.319510003935669	382	1	PRACTICAL	practical	JJ
umn.319510003935669	382	2	.	.	.
umn.319510003935669	383	1	WORK	work	UH
umn.319510003935669	383	2	.	.	.
umn.319510003935669	384	1	Making	make	VBG
umn.319510003935669	384	2	milk	milk	NN
umn.319510003935669	384	3	toast	toast	NN
umn.319510003935669	384	4	;	;	:
umn.319510003935669	384	5	serving	serve	VBG
umn.319510003935669	384	6	.	.	.
umn.319510003935669	385	1	LESSON	LESSON	NNP
umn.319510003935669	385	2	27	27	CD
umn.319510003935669	385	3	.	.	.
umn.319510003935669	386	1	TABLE	TABLE	NNP
umn.319510003935669	386	2	SERVICE	SERVICE	NNP
umn.319510003935669	386	3	.	.	.
umn.319510003935669	387	1	Duties	duty	NNS
umn.319510003935669	387	2	of	of	IN
umn.319510003935669	387	3	host	host	NN
umn.319510003935669	387	4	,	,	,
umn.319510003935669	387	5	hostess	hostess	NN
umn.319510003935669	387	6	,	,	,
umn.319510003935669	387	7	guest	guest	NN
umn.319510003935669	387	8	,	,	,
umn.319510003935669	387	9	and	and	CC
umn.319510003935669	387	10	waiter	waiter	NN
umn.319510003935669	387	11	.	.	.
umn.319510003935669	388	1	PRACTICAL	practical	JJ
umn.319510003935669	388	2	WORK	work	NN
umn.319510003935669	388	3	.	.	.
umn.319510003935669	389	1	Planning	plan	VBG
umn.319510003935669	389	2	a	a	DT
umn.319510003935669	389	3	simple	simple	JJ
umn.319510003935669	389	4	supper	supper	NN
umn.319510003935669	389	5	;	;	:
umn.319510003935669	389	6	table	table	NN
umn.319510003935669	389	7	setting	setting	NN
umn.319510003935669	389	8	and	and	CC
umn.319510003935669	389	9	serving	serving	NN
umn.319510003935669	389	10	.	.	.
umn.319510003935669	390	1	LESSON	LESSON	NNP
umn.319510003935669	390	2	28	28	CD
umn.319510003935669	390	3	.	.	.
umn.319510003935669	391	1	BREAD	BREAD	NNP
umn.319510003935669	391	2	.	.	.
umn.319510003935669	392	1	Review	review	NN
umn.319510003935669	392	2	leavening	leavening	NN
umn.319510003935669	392	3	.	.	.
umn.319510003935669	393	1	Yeast	yeast	NN
umn.319510003935669	393	2	.	.	.
umn.319510003935669	394	1	Effects	effect	NNS
umn.319510003935669	394	2	of	of	IN
umn.319510003935669	394	3	mixing	mixing	NN
umn.319510003935669	394	4	,	,	,
umn.319510003935669	394	5	kneading	kneading	NN
umn.319510003935669	394	6	,	,	,
umn.319510003935669	394	7	and	and	CC
umn.319510003935669	394	8	rising	rise	VBG
umn.319510003935669	394	9	.	.	.
umn.319510003935669	395	1	Relation	relation	NN
umn.319510003935669	395	2	of	of	IN
umn.319510003935669	395	3	yeast	yeast	NN
umn.319510003935669	395	4	bread	bread	NN
umn.319510003935669	395	5	to	to	TO
umn.319510003935669	395	6	quick	quick	JJ
umn.319510003935669	395	7	bread	bread	NN
umn.319510003935669	395	8	.	.	.
umn.319510003935669	396	1	PRACTICAL	practical	JJ
umn.319510003935669	396	2	WORK	work	NN
umn.319510003935669	396	3	.	.	.
umn.319510003935669	397	1	Mixing	mix	VBG
umn.319510003935669	397	2	and	and	CC
umn.319510003935669	397	3	kneading	knead	VBG
umn.319510003935669	397	4	white	white	JJ
umn.319510003935669	397	5	bread	bread	NN
umn.319510003935669	397	6	;	;	:
umn.319510003935669	397	7	quick	quick	JJ
umn.319510003935669	397	8	process	process	NN
umn.319510003935669	397	9	.	.	.
umn.319510003935669	398	1	LESSON	LESSON	NNP
umn.319510003935669	398	2	29	29	CD
umn.319510003935669	398	3	.	.	.
umn.319510003935669	399	1	BREAD	BREAD	NNP
umn.319510003935669	399	2	.	.	.
umn.319510003935669	400	1	Comparative	comparative	JJ
umn.319510003935669	400	2	review	review	NN
umn.319510003935669	400	3	of	of	IN
umn.319510003935669	400	4	flours	flour	NNS
umn.319510003935669	400	5	.	.	.
umn.319510003935669	401	1	Review	Review	NNP
umn.319510003935669	401	2	of	of	IN
umn.319510003935669	401	3	yeast	yeast	NN
umn.319510003935669	401	4	.	.	.
umn.319510003935669	402	1	PRACTICAL	practical	JJ
umn.319510003935669	402	2	WORK	work	NN
umn.319510003935669	402	3	.	.	.
umn.319510003935669	403	1	Moulding	Moulding	NNP
umn.319510003935669	403	2	of	of	IN
umn.319510003935669	403	3	white	white	JJ
umn.319510003935669	403	4	bread	bread	NN
umn.319510003935669	403	5	.	.	.
umn.319510003935669	404	1	LESSON	LESSON	NNP
umn.319510003935669	404	2	30	30	CD
umn.319510003935669	404	3	.	.	.
umn.319510003935669	405	1	BREAD	BREAD	NNP
umn.319510003935669	405	2	.	.	.
umn.319510003935669	406	1	Review	review	VB
umn.319510003935669	406	2	,	,	,
umn.319510003935669	406	3	at	at	IN
umn.319510003935669	406	4	option	option	NN
umn.319510003935669	406	5	of	of	IN
umn.319510003935669	406	6	teacher	teacher	NN
umn.319510003935669	406	7	.	.	.
umn.319510003935669	407	1	PRACTICAL	practical	JJ
umn.319510003935669	407	2	WORK	work	NN
umn.319510003935669	407	3	.	.	.
umn.319510003935669	408	1	Baking	bake	VBG
umn.319510003935669	408	2	white	white	JJ
umn.319510003935669	408	3	bread	bread	NN
umn.319510003935669	408	4	.	.	.
umn.319510003935669	409	1	LESSON	LESSON	NNP
umn.319510003935669	409	2	31	31	CD
umn.319510003935669	409	3	.	.	.
umn.319510003935669	410	1	ROLLS	roll	NNS
umn.319510003935669	410	2	AND	and	CC
umn.319510003935669	410	3	BUNS	bun	NNS
umn.319510003935669	410	4	.	.	.
umn.319510003935669	411	1	Digestibility	digestibility	NN
umn.319510003935669	411	2	and	and	CC
umn.319510003935669	411	3	food	food	NN
umn.319510003935669	411	4	value	value	NN
umn.319510003935669	411	5	of	of	IN
umn.319510003935669	411	6	yeast	yeast	NN
umn.319510003935669	411	7	breads	bread	NNS
umn.319510003935669	411	8	compared	compare	VBN
umn.319510003935669	411	9	with	with	IN
umn.319510003935669	411	10	quick	quick	JJ
umn.319510003935669	411	11	breads	bread	NNS
umn.319510003935669	411	12	.	.	.
umn.319510003935669	412	1	PRACTICAL	practical	JJ
umn.319510003935669	412	2	WORK	work	NN
umn.319510003935669	412	3	.	.	.
umn.319510003935669	413	1	Raised	raise	VBN
umn.319510003935669	413	2	muffins	muffin	NNS
umn.319510003935669	413	3	.	.	.
umn.319510003935669	414	1	LESSON	LESSON	NNP
umn.319510003935669	414	2	32	32	CD
umn.319510003935669	414	3	.	.	.
umn.319510003935669	415	1	ROLLS	roll	NNS
umn.319510003935669	415	2	AND	and	CC
umn.319510003935669	415	3	BUNs	bun	NNS
umn.319510003935669	415	4	.	.	.
umn.319510003935669	416	1	Comparison	comparison	NN
umn.319510003935669	416	2	of	of	IN
umn.319510003935669	416	3	roll	roll	NN
umn.319510003935669	416	4	,	,	,
umn.319510003935669	416	5	bread	bread	NN
umn.319510003935669	416	6	,	,	,
umn.319510003935669	416	7	and	and	CC
umn.319510003935669	416	8	bun	bun	NN
umn.319510003935669	416	9	doughs	dough	NNS
umn.319510003935669	416	10	.	.	.
umn.319510003935669	417	1	PRACTICAL	practical	JJ
umn.319510003935669	417	2	WORK	work	NN
umn.319510003935669	417	3	.	.	.
umn.319510003935669	418	1	Parker	Parker	NNP
umn.319510003935669	418	2	House	House	NNP
umn.319510003935669	418	3	rolls	roll	VBZ
umn.319510003935669	418	4	.	.	.
umn.319510003935669	419	1	LESSON	LESSON	NNP
umn.319510003935669	419	2	33	33	CD
umn.319510003935669	419	3	.	.	.
umn.319510003935669	420	1	JELLIES	jelly	NNS
umn.319510003935669	420	2	.	.	.
umn.319510003935669	421	1	Use	use	NN
umn.319510003935669	421	2	of	of	IN
umn.319510003935669	421	3	sugar	sugar	NN
umn.319510003935669	421	4	as	as	IN
umn.319510003935669	421	5	a	a	DT
umn.319510003935669	421	6	preservative	preservative	NN
umn.319510003935669	421	7	.	.	.
umn.319510003935669	422	1	Selection	selection	NN
umn.319510003935669	422	2	and	and	CC
umn.319510003935669	422	3	preparation	preparation	NN
umn.319510003935669	422	4	of	of	IN
umn.319510003935669	422	5	fruits	fruit	NNS
umn.319510003935669	422	6	for	for	IN
umn.319510003935669	422	7	jellies	jelly	NNS
umn.319510003935669	422	8	.	.	.
umn.319510003935669	423	1	Preparation	preparation	NN
umn.319510003935669	423	2	of	of	IN
umn.319510003935669	423	3	glasses	glass	NNS
umn.319510003935669	423	4	and	and	CC
umn.319510003935669	423	5	jars	jar	NNS
umn.319510003935669	423	6	.	.	.
umn.319510003935669	424	1	Methods	method	NNS
umn.319510003935669	424	2	of	of	IN
umn.319510003935669	424	3	making	make	VBG
umn.319510003935669	424	4	jelly	jelly	NN
umn.319510003935669	424	5	.	.	.
umn.319510003935669	425	1	PRACTICAL	practical	JJ
umn.319510003935669	425	2	WORK	work	NN
umn.319510003935669	425	3	.	.	.
umn.319510003935669	426	1	Making	make	VBG
umn.319510003935669	426	2	jelly	jelly	RB
umn.319510003935669	426	3	of	of	IN
umn.319510003935669	426	4	seasonable	seasonable	JJ
umn.319510003935669	426	5	fruit	fruit	NN
umn.319510003935669	426	6	.	.	.
umn.319510003935669	427	1	COOKING	COOKING	NNP
umn.319510003935669	427	2	21	21	CD
umn.319510003935669	427	3	LESSON	lesson	NN
umn.319510003935669	427	4	34	34	CD
umn.319510003935669	427	5	.	.	.
umn.319510003935669	428	1	CANNING	canning	NN
umn.319510003935669	428	2	.	.	.
umn.319510003935669	429	1	Review	review	NN
umn.319510003935669	429	2	of	of	IN
umn.319510003935669	429	3	methods	method	NNS
umn.319510003935669	429	4	of	of	IN
umn.319510003935669	429	5	preserving	preserve	VBG
umn.319510003935669	429	6	fruits	fruit	NNS
umn.319510003935669	429	7	and	and	CC
umn.319510003935669	429	8	vegetables	vegetable	NNS
umn.319510003935669	429	9	.	.	.
umn.319510003935669	430	1	Preparation	preparation	NN
umn.319510003935669	430	2	of	of	IN
umn.319510003935669	430	3	jars	jar	NNS
umn.319510003935669	430	4	;	;	:
umn.319510003935669	430	5	of	of	IN
umn.319510003935669	430	6	fruits	fruit	NNS
umn.319510003935669	430	7	.	.	.
umn.319510003935669	431	1	Process	process	NN
umn.319510003935669	431	2	of	of	IN
umn.319510003935669	431	3	can-	can-	FW
umn.319510003935669	431	4	ning	ning	NN
umn.319510003935669	431	5	.	.	.
umn.319510003935669	432	1	PRACTICAL	practical	JJ
umn.319510003935669	432	2	WORK	work	NN
umn.319510003935669	432	3	.	.	.
umn.319510003935669	433	1	Canning	can	VBG
umn.319510003935669	433	2	seasonable	seasonable	JJ
umn.319510003935669	433	3	fruit	fruit	NN
umn.319510003935669	433	4	.	.	.
umn.319510003935669	434	1	LESSON	lesson	NN
umn.319510003935669	434	2	35	35	CD
umn.319510003935669	434	3	.	.	.
umn.319510003935669	435	1	TABLE	TABLE	NNP
umn.319510003935669	435	2	SERVICE	SERVICE	NNP
umn.319510003935669	435	3	.	.	.
umn.319510003935669	436	1	Practice	practice	VB
umn.319510003935669	436	2	in	in	IN
umn.319510003935669	436	3	planning	plan	VBG
umn.319510003935669	436	4	a	a	DT
umn.319510003935669	436	5	simple	simple	JJ
umn.319510003935669	436	6	din	din	NN
umn.319510003935669	436	7	:	:	:
umn.319510003935669	436	8	ner	ner	NN
umn.319510003935669	436	9	;	;	:
umn.319510003935669	436	10	duties	duty	NNS
umn.319510003935669	436	11	of	of	IN
umn.319510003935669	436	12	host	host	NN
umn.319510003935669	436	13	,	,	,
umn.319510003935669	436	14	hostess	hostess	NN
umn.319510003935669	436	15	;	;	:
umn.319510003935669	436	16	waiter	waiter	NN
umn.319510003935669	436	17	.	.	.
umn.319510003935669	437	1	Pupils	pupil	NNS
umn.319510003935669	437	2	act	act	VBP
umn.319510003935669	437	3	as	as	IN
umn.319510003935669	437	4	guests	guest	NNS
umn.319510003935669	437	5	.	.	.
umn.319510003935669	438	1	LESSON	LESSON	NNP
umn.319510003935669	438	2	36	36	CD
umn.319510003935669	438	3	.	.	.
umn.319510003935669	439	1	PRACTICAL	practical	JJ
umn.319510003935669	439	2	WORK	work	NN
umn.319510003935669	439	3	.	.	.
umn.319510003935669	440	1	Preparation	preparation	NN
umn.319510003935669	440	2	of	of	IN
umn.319510003935669	440	3	a	a	DT
umn.319510003935669	440	4	simple	simple	JJ
umn.319510003935669	440	5	dinner	dinner	NN
umn.319510003935669	440	6	,	,	,
umn.319510003935669	440	7	serving	serve	VBG
umn.319510003935669	440	8	invited	invite	VBN
umn.319510003935669	440	9	guests	guest	NNS
umn.319510003935669	440	10	.	.	.
umn.319510003935669	441	1	LESSON	LESSON	NNP
umn.319510003935669	441	2	37	37	CD
umn.319510003935669	441	3	.	.	.
umn.319510003935669	442	1	ORAL	oral	JJ
umn.319510003935669	442	2	OR	or	CC
umn.319510003935669	442	3	WRITTEN	written	JJ
umn.319510003935669	442	4	EXAMINATION	examination	NN
umn.319510003935669	442	5	.	.	.
umn.319510003935669	443	1	LESSON	LESSON	NNP
umn.319510003935669	443	2	38	38	CD
umn.319510003935669	443	3	.	.	.
umn.319510003935669	444	1	PUPILS	pupil	NNS
umn.319510003935669	444	2	'	'	POS
umn.319510003935669	444	3	GRADES	grade	NNS
umn.319510003935669	444	4	.	.	.
umn.319510003935669	445	1	COOKING	COOKING	NNP
umn.319510003935669	445	2	PART	PART	NNP
umn.319510003935669	445	3	II	II	NNP
umn.319510003935669	445	4	.	.	.
umn.319510003935669	446	1	SEVENTH	SEVENTH	NNP
umn.319510003935669	446	2	YEAR	YEAR	NNP
umn.319510003935669	446	3	.	.	.
umn.319510003935669	447	1	LESSON	lesson	NN
umn.319510003935669	447	2	1	1	CD
umn.319510003935669	447	3	.	.	.
umn.319510003935669	448	1	Dirt	dirt	NN
umn.319510003935669	448	2	is	be	VBZ
umn.319510003935669	448	3	anything	anything	NN
umn.319510003935669	448	4	unclean	unclean	JJ
umn.319510003935669	448	5	.	.	.
umn.319510003935669	449	1	It	-PRON-	PRP
umn.319510003935669	449	2	may	may	MD
umn.319510003935669	449	3	be	be	VB
umn.319510003935669	449	4	animal	animal	NN
umn.319510003935669	449	5	,	,	,
umn.319510003935669	449	6	vegetable	vegetable	NN
umn.319510003935669	449	7	or	or	CC
umn.319510003935669	449	8	mineral	mineral	NN
umn.319510003935669	449	9	.	.	.
umn.319510003935669	450	1	Dust	dust	NN
umn.319510003935669	450	2	is	be	VBZ
umn.319510003935669	450	3	of	of	IN
umn.319510003935669	450	4	the	the	DT
umn.319510003935669	450	5	same	same	JJ
umn.319510003935669	450	6	composition	composition	NN
umn.319510003935669	450	7	as	as	IN
umn.319510003935669	450	8	dirt	dirt	NN
umn.319510003935669	450	9	.	.	.
umn.319510003935669	451	1	It	-PRON-	PRP
umn.319510003935669	451	2	is	be	VBZ
umn.319510003935669	451	3	dirt	dirt	NN
umn.319510003935669	451	4	powdered	powder	VBN
umn.319510003935669	451	5	so	so	RB
umn.319510003935669	451	6	fine	fine	RB
umn.319510003935669	451	7	as	as	IN
umn.319510003935669	451	8	to	to	TO
umn.319510003935669	451	9	float	float	VB
umn.319510003935669	451	10	in	in	IN
umn.319510003935669	451	11	the	the	DT
umn.319510003935669	451	12	air	air	NN
umn.319510003935669	451	13	.	.	.
umn.319510003935669	452	1	Dust	dust	NN
umn.319510003935669	452	2	Plants	plant	NNS
umn.319510003935669	452	3	grow	grow	VBP
umn.319510003935669	452	4	from	from	IN
umn.319510003935669	452	5	tiny	tiny	JJ
umn.319510003935669	452	6	seeds	seed	NNS
umn.319510003935669	452	7	,	,	,
umn.319510003935669	452	8	or	or	CC
umn.319510003935669	452	9	germs	germ	NNS
umn.319510003935669	452	10	,	,	,
umn.319510003935669	452	11	that	that	WDT
umn.319510003935669	452	12	float	float	VBP
umn.319510003935669	452	13	in	in	IN
umn.319510003935669	452	14	the	the	DT
umn.319510003935669	452	15	air	air	NN
umn.319510003935669	452	16	as	as	IN
umn.319510003935669	452	17	dust	dust	NN
umn.319510003935669	452	18	.	.	.
umn.319510003935669	453	1	They	-PRON-	PRP
umn.319510003935669	453	2	are	be	VBP
umn.319510003935669	453	3	classed	class	VBN
umn.319510003935669	453	4	as	as	IN
umn.319510003935669	453	5	moulds	mould	NNS
umn.319510003935669	453	6	,	,	,
umn.319510003935669	453	7	yeasts	yeast	NNS
umn.319510003935669	453	8	,	,	,
umn.319510003935669	453	9	and	and	CC
umn.319510003935669	453	10	bacteria	bacteria	NNS
umn.319510003935669	453	11	.	.	.
umn.319510003935669	454	1	MOULDS	mould	NNS
umn.319510003935669	454	2	are	be	VBP
umn.319510003935669	454	3	fungi	fungus	NNS
umn.319510003935669	454	4	of	of	IN
umn.319510003935669	454	5	considerable	considerable	JJ
umn.319510003935669	454	6	size	size	NN
umn.319510003935669	454	7	,	,	,
umn.319510003935669	454	8	easily	easily	RB
umn.319510003935669	454	9	visible	visible	JJ
umn.319510003935669	454	10	to	to	IN
umn.319510003935669	454	11	Fig	Fig	NNP
umn.319510003935669	454	12	.	.	.
umn.319510003935669	455	1	1	1	LS
umn.319510003935669	455	2	.	.	.
umn.319510003935669	455	3	the	the	DT
umn.319510003935669	455	4	naked	naked	JJ
umn.319510003935669	455	5	eye	eye	NN
umn.319510003935669	455	6	,	,	,
umn.319510003935669	455	7	composed	compose	VBN
umn.319510003935669	455	8	of	of	IN
umn.319510003935669	455	9	thread	thread	NN
umn.319510003935669	455	10	-	-	HYPH
umn.319510003935669	455	11	like	like	JJ
umn.319510003935669	455	12	tubes	tube	NNS
umn.319510003935669	455	13	.	.	.
umn.319510003935669	456	1	Some	some	DT
umn.319510003935669	456	2	are	be	VBP
umn.319510003935669	456	3	white	white	JJ
umn.319510003935669	456	4	,	,	,
umn.319510003935669	456	5	some	some	DT
umn.319510003935669	456	6	blue	blue	JJ
umn.319510003935669	456	7	,	,	,
umn.319510003935669	456	8	green	green	JJ
umn.319510003935669	456	9	,	,	,
umn.319510003935669	456	10	brown	brown	JJ
umn.319510003935669	456	11	,	,	,
umn.319510003935669	456	12	black	black	JJ
umn.319510003935669	456	13	,	,	,
umn.319510003935669	456	14	or	or	CC
umn.319510003935669	456	15	red	red	NN
umn.319510003935669	456	16	.	.	.
umn.319510003935669	457	1	They	-PRON-	PRP
umn.319510003935669	457	2	grow	grow	VBP
umn.319510003935669	457	3	22	22	CD
umn.319510003935669	457	4	COOKING	cooking	NN
umn.319510003935669	457	5	23	23	CD
umn.319510003935669	457	6	upon	upon	IN
umn.319510003935669	457	7	all	all	DT
umn.319510003935669	457	8	kinds	kind	NNS
umn.319510003935669	457	9	of	of	IN
umn.319510003935669	457	10	material	material	NN
umn.319510003935669	457	11	and	and	CC
umn.319510003935669	457	12	have	have	VBP
umn.319510003935669	457	13	a	a	DT
umn.319510003935669	457	14	variety	variety	NN
umn.319510003935669	457	15	of	of	IN
umn.319510003935669	457	16	forms	form	NNS
umn.319510003935669	457	17	.	.	.
umn.319510003935669	458	1	They	-PRON-	PRP
umn.319510003935669	458	2	grow	grow	VBP
umn.319510003935669	458	3	and	and	CC
umn.319510003935669	458	4	multiply	multiply	VBP
umn.319510003935669	458	5	rapidly	rapidly	RB
umn.319510003935669	458	6	in	in	IN
umn.319510003935669	458	7	warm	warm	JJ
umn.319510003935669	458	8	,	,	,
umn.319510003935669	458	9	moist	moist	JJ
umn.319510003935669	458	10	places	place	NNS
umn.319510003935669	458	11	,	,	,
umn.319510003935669	458	12	and	and	CC
umn.319510003935669	458	13	destroy	destroy	VB
umn.319510003935669	458	14	food	food	NN
umn.319510003935669	458	15	,	,	,
umn.319510003935669	458	16	clothing	clothing	NN
umn.319510003935669	458	17	,	,	,
umn.319510003935669	458	18	etc	etc	FW
umn.319510003935669	458	19	.	.	.
umn.319510003935669	459	1	Mildew	mildew	NN
umn.319510003935669	459	2	is	be	VBZ
umn.319510003935669	459	3	a	a	DT
umn.319510003935669	459	4	form	form	NN
umn.319510003935669	459	5	of	of	IN
umn.319510003935669	459	6	mould	mould	NN
umn.319510003935669	459	7	.	.	.
umn.319510003935669	460	1	Moulds	mould	NNS
umn.319510003935669	460	2	begin	begin	VBP
umn.319510003935669	460	3	to	to	TO
umn.319510003935669	460	4	grow	grow	VB
umn.319510003935669	460	5	on	on	IN
umn.319510003935669	460	6	the	the	DT
umn.319510003935669	460	7	outside	outside	NN
umn.319510003935669	460	8	of	of	IN
umn.319510003935669	460	9	food	food	NN
umn.319510003935669	460	10	,	,	,
umn.319510003935669	460	11	as	as	IN
umn.319510003935669	460	12	bread	bread	NN
umn.319510003935669	460	13	,	,	,
umn.319510003935669	460	14	cheese	cheese	NN
umn.319510003935669	460	15	,	,	,
umn.319510003935669	460	16	etc	etc	FW
umn.319510003935669	460	17	.	.	FW
umn.319510003935669	460	18	,	,	,
umn.319510003935669	460	19	and	and	CC
umn.319510003935669	460	20	branch	branch	VB
umn.319510003935669	460	21	out	out	RP
umn.319510003935669	460	22	and	and	CC
umn.319510003935669	460	23	grow	grow	VB
umn.319510003935669	460	24	down	down	RP
umn.319510003935669	460	25	into	into	IN
umn.319510003935669	460	26	the	the	DT
umn.319510003935669	460	27	food	food	NN
umn.319510003935669	460	28	,	,	,
umn.319510003935669	460	29	like	like	IN
umn.319510003935669	460	30	the	the	DT
umn.319510003935669	460	31	roots	root	NNS
umn.319510003935669	460	32	of	of	IN
umn.319510003935669	460	33	a	a	DT
umn.319510003935669	460	34	plant	plant	NN
umn.319510003935669	460	35	.	.	.
umn.319510003935669	461	1	Rotting	rot	VBG
umn.319510003935669	461	2	is	be	VBZ
umn.319510003935669	461	3	only	only	RB
umn.319510003935669	461	4	the	the	DT
umn.319510003935669	461	5	process	process	NN
umn.319510003935669	461	6	of	of	IN
umn.319510003935669	461	7	mould	mould	NN
umn.319510003935669	461	8	growth	growth	NN
umn.319510003935669	461	9	.	.	.
umn.319510003935669	462	1	To	to	TO
umn.319510003935669	462	2	prevent	prevent	VB
umn.319510003935669	462	3	mould	mould	NN
umn.319510003935669	462	4	,	,	,
umn.319510003935669	462	5	protect	protect	VB
umn.319510003935669	462	6	from	from	IN
umn.319510003935669	462	7	dust	dust	NN
umn.319510003935669	462	8	and	and	CC
umn.319510003935669	462	9	keep	keep	VB
umn.319510003935669	462	10	in	in	RP
umn.319510003935669	462	11	dry	dry	JJ
umn.319510003935669	462	12	places	place	NNS
umn.319510003935669	462	13	.	.	.
umn.319510003935669	463	1	FIGURE	figure	NN
umn.319510003935669	463	2	1	1	CD
umn.319510003935669	463	3	is	be	VBZ
umn.319510003935669	463	4	a	a	DT
umn.319510003935669	463	5	highly	highly	RB
umn.319510003935669	463	6	magnified	magnify	VBN
umn.319510003935669	463	7	specimen	specimen	NN
umn.319510003935669	463	8	of	of	IN
umn.319510003935669	463	9	common	common	JJ
umn.319510003935669	463	10	green	green	JJ
umn.319510003935669	463	11	mould	mould	NN
umn.319510003935669	463	12	.	.	.
umn.319510003935669	464	1	It	-PRON-	PRP
umn.319510003935669	464	2	may	may	MD
umn.319510003935669	464	3	be	be	VB
umn.319510003935669	464	4	frequently	frequently	RB
umn.319510003935669	464	5	seen	see	VBN
umn.319510003935669	464	6	on	on	IN
umn.319510003935669	464	7	bread	bread	NN
umn.319510003935669	464	8	,	,	,
umn.319510003935669	464	9	cake	cake	NN
umn.319510003935669	464	10	,	,	,
umn.319510003935669	464	11	etc	etc	FW
umn.319510003935669	464	12	.	.	.
umn.319510003935669	465	1	The	the	DT
umn.319510003935669	465	2	delicate	delicate	JJ
umn.319510003935669	465	3	spores	spore	NNS
umn.319510003935669	465	4	at	at	IN
umn.319510003935669	465	5	the	the	DT
umn.319510003935669	465	6	top	top	NN
umn.319510003935669	465	7	,	,	,
umn.319510003935669	465	8	are	be	VBP
umn.319510003935669	465	9	light	light	JJ
umn.319510003935669	465	10	and	and	CC
umn.319510003935669	465	11	feathery	feathery	JJ
umn.319510003935669	465	12	,	,	,
umn.319510003935669	465	13	and	and	CC
umn.319510003935669	465	14	are	be	VBP
umn.319510003935669	465	15	easily	easily	RB
umn.319510003935669	465	16	detached	detached	JJ
umn.319510003935669	465	17	and	and	CC
umn.319510003935669	465	18	blown	blow	VBN
umn.319510003935669	465	19	into	into	IN
umn.319510003935669	465	20	the	the	DT
umn.319510003935669	465	21	air	air	NN
umn.319510003935669	465	22	,	,	,
umn.319510003935669	465	23	where	where	WRB
umn.319510003935669	465	24	they	-PRON-	PRP
umn.319510003935669	465	25	float	float	VBP
umn.319510003935669	465	26	as	as	IN
umn.319510003935669	465	27	dust	dust	NN
umn.319510003935669	465	28	plants	plant	NNS
umn.319510003935669	465	29	.	.	.
umn.319510003935669	466	1	The	the	DT
umn.319510003935669	466	2	stalks	stalk	NNS
umn.319510003935669	466	3	,	,	,
umn.319510003935669	466	4	or	or	CC
umn.319510003935669	466	5	stems	stem	VBZ
umn.319510003935669	466	6	,	,	,
umn.319510003935669	466	7	grow	grow	VB
umn.319510003935669	466	8	down	down	RP
umn.319510003935669	466	9	into	into	IN
umn.319510003935669	466	10	the	the	DT
umn.319510003935669	466	11	bread	bread	NN
umn.319510003935669	466	12	or	or	CC
umn.319510003935669	466	13	other	other	JJ
umn.319510003935669	466	14	articles	article	NNS
umn.319510003935669	466	15	upon	upon	IN
umn.319510003935669	466	16	which	which	WDT
umn.319510003935669	466	17	they	-PRON-	PRP
umn.319510003935669	466	18	feed	feed	VBP
umn.319510003935669	466	19	,	,	,
umn.319510003935669	466	20	just	just	RB
umn.319510003935669	466	21	as	as	IN
umn.319510003935669	466	22	the	the	DT
umn.319510003935669	466	23	roots	root	NNS
umn.319510003935669	466	24	of	of	IN
umn.319510003935669	466	25	our	-PRON-	PRP$
umn.319510003935669	466	26	common	common	JJ
umn.319510003935669	466	27	shrubs	shrub	NNS
umn.319510003935669	466	28	grow	grow	VBP
umn.319510003935669	466	29	down	down	RP
umn.319510003935669	466	30	into	into	IN
umn.319510003935669	466	31	the	the	DT
umn.319510003935669	466	32	ground	ground	NN
umn.319510003935669	466	33	.	.	.
umn.319510003935669	467	1	As	as	IN
umn.319510003935669	467	2	these	these	DT
umn.319510003935669	467	3	roots	root	NNS
umn.319510003935669	467	4	take	take	VBP
umn.319510003935669	467	5	up	up	RP
umn.319510003935669	467	6	,	,	,
umn.319510003935669	467	7	or	or	CC
umn.319510003935669	467	8	eat	eat	VB
umn.319510003935669	467	9	up	up	RP
umn.319510003935669	467	10	,	,	,
umn.319510003935669	467	11	the	the	DT
umn.319510003935669	467	12	nutrient	nutrient	NN
umn.319510003935669	467	13	part	part	NN
umn.319510003935669	467	14	of	of	IN
umn.319510003935669	467	15	the	the	DT
umn.319510003935669	467	16	bread	bread	NN
umn.319510003935669	467	17	nec-	nec-	NN
umn.319510003935669	467	18	essary	essary	JJ
umn.319510003935669	467	19	to	to	IN
umn.319510003935669	467	20	their	-PRON-	PRP$
umn.319510003935669	467	21	life	life	NN
umn.319510003935669	467	22	,	,	,
umn.319510003935669	467	23	the	the	DT
umn.319510003935669	467	24	chemical	chemical	NN
umn.319510003935669	467	25	change	change	NN
umn.319510003935669	467	26	in	in	IN
umn.319510003935669	467	27	the	the	DT
umn.319510003935669	467	28	bread	bread	NN
umn.319510003935669	467	29	is	be	VBZ
umn.319510003935669	467	30	called	call	VBN
umn.319510003935669	467	31	rotting	rot	VBG
umn.319510003935669	467	32	,	,	,
umn.319510003935669	467	33	or	or	CC
umn.319510003935669	467	34	decaying	decay	VBG
umn.319510003935669	467	35	.	.	.
umn.319510003935669	468	1	YEASTS	yeast	NNS
umn.319510003935669	468	2	AND	and	CC
umn.319510003935669	468	3	BACTERIA	BACTERIA	NNS
umn.319510003935669	468	4	are	be	VBP
umn.319510003935669	468	5	germs	germ	NNS
umn.319510003935669	468	6	so	so	RB
umn.319510003935669	468	7	small	small	JJ
umn.319510003935669	468	8	,	,	,
umn.319510003935669	468	9	that	that	IN
umn.319510003935669	468	10	it	-PRON-	PRP
umn.319510003935669	468	11	would	would	MD
umn.319510003935669	468	12	take	take	VB
umn.319510003935669	468	13	from	from	IN
umn.319510003935669	468	14	10,000	10,000	CD
umn.319510003935669	468	15	to	to	TO
umn.319510003935669	468	16	50,000	50,000	CD
umn.319510003935669	468	17	of	of	IN
umn.319510003935669	468	18	them	-PRON-	PRP
umn.319510003935669	468	19	,	,	,
umn.319510003935669	468	20	laid	lay	VBN
umn.319510003935669	468	21	side	side	NN
umn.319510003935669	468	22	by	by	IN
umn.319510003935669	468	23	side	side	NN
umn.319510003935669	468	24	,	,	,
umn.319510003935669	468	25	Fig	Fig	NNP
umn.319510003935669	468	26	.	.	.
umn.319510003935669	469	1	2	2	LS
umn.319510003935669	469	2	.	.	.
umn.319510003935669	469	3	make	make	VB
umn.319510003935669	469	4	a	a	DT
umn.319510003935669	469	5	line	line	NN
umn.319510003935669	469	6	one	one	CD
umn.319510003935669	469	7	inch	inch	NN
umn.319510003935669	469	8	in	in	IN
umn.319510003935669	469	9	length	length	NN
umn.319510003935669	469	10	.	.	.
umn.319510003935669	470	1	They	-PRON-	PRP
umn.319510003935669	470	2	can	can	MD
umn.319510003935669	470	3	be	be	VB
umn.319510003935669	470	4	seen	see	VBN
umn.319510003935669	470	5	only	only	RB
umn.319510003935669	470	6	by	by	IN
umn.319510003935669	470	7	the	the	DT
umn.319510003935669	470	8	use	use	NN
umn.319510003935669	470	9	of	of	IN
umn.319510003935669	470	10	the	the	DT
umn.319510003935669	470	11	microscope	microscope	NN
umn.319510003935669	470	12	;	;	:
umn.319510003935669	470	13	hence	hence	RB
umn.319510003935669	470	14	,	,	,
umn.319510003935669	470	15	are	be	VBP
umn.319510003935669	470	16	called	call	VBN
umn.319510003935669	470	17	microbes	microbe	NNS
umn.319510003935669	470	18	.	.	.
umn.319510003935669	471	1	Yeast	yeast	NN
umn.319510003935669	471	2	is	be	VBZ
umn.319510003935669	471	3	the	the	DT
umn.319510003935669	471	4	plant	plant	NN
umn.319510003935669	471	5	that	that	WDT
umn.319510003935669	471	6	produces	produce	VBZ
umn.319510003935669	471	7	fermentation	fermentation	NN
umn.319510003935669	471	8	,	,	,
umn.319510003935669	471	9	or	or	CC
umn.319510003935669	471	10	"	"	``
umn.319510003935669	471	11	working	work	VBG
umn.319510003935669	471	12	,	,	,
umn.319510003935669	471	13	”	"	''
umn.319510003935669	471	14	in	in	IN
umn.319510003935669	471	15	many	many	JJ
umn.319510003935669	471	16	liquids	liquid	NNS
umn.319510003935669	471	17	and	and	CC
umn.319510003935669	471	18	moist	moist	JJ
umn.319510003935669	471	19	mixtures	mixture	NNS
umn.319510003935669	471	20	,	,	,
umn.319510003935669	471	21	as	as	IN
umn.319510003935669	471	22	grape	grape	NN
umn.319510003935669	471	23	24	24	CD
umn.319510003935669	471	24	DOMESTIC	domestic	JJ
umn.319510003935669	471	25	SCIENCE	science	NN
umn.319510003935669	471	26	juice	juice	NN
umn.319510003935669	471	27	,	,	,
umn.319510003935669	471	28	preserves	preserve	NNS
umn.319510003935669	471	29	,	,	,
umn.319510003935669	471	30	etc	etc	FW
umn.319510003935669	471	31	.	.	.
umn.319510003935669	472	1	Yeast	yeast	NN
umn.319510003935669	472	2	will	will	MD
umn.319510003935669	472	3	be	be	VB
umn.319510003935669	472	4	discussed	discuss	VBN
umn.319510003935669	472	5	more	more	RBR
umn.319510003935669	472	6	fully	fully	RB
umn.319510003935669	472	7	,	,	,
umn.319510003935669	472	8	later	later	RB
umn.319510003935669	472	9	in	in	IN
umn.319510003935669	472	10	the	the	DT
umn.319510003935669	472	11	course	course	NN
umn.319510003935669	472	12	.	.	.
umn.319510003935669	473	1	FIGURE	figure	NN
umn.319510003935669	473	2	2	2	CD
umn.319510003935669	473	3	is	be	VBZ
umn.319510003935669	473	4	a	a	DT
umn.319510003935669	473	5	highly	highly	RB
umn.319510003935669	473	6	magnified	magnify	VBN
umn.319510003935669	473	7	group	group	NN
umn.319510003935669	473	8	of	of	IN
umn.319510003935669	473	9	yeast	yeast	NN
umn.319510003935669	473	10	plants	plant	NNS
umn.319510003935669	473	11	.	.	.
umn.319510003935669	474	1	They	-PRON-	PRP
umn.319510003935669	474	2	multiply	multiply	VBP
umn.319510003935669	474	3	by	by	IN
umn.319510003935669	474	4	sending	send	VBG
umn.319510003935669	474	5	out	out	RP
umn.319510003935669	474	6	little	little	JJ
umn.319510003935669	474	7	buds	bud	NNS
umn.319510003935669	474	8	,	,	,
umn.319510003935669	474	9	as	as	IN
umn.319510003935669	474	10	you	-PRON-	PRP
umn.319510003935669	474	11	see	see	VBP
umn.319510003935669	474	12	in	in	IN
umn.319510003935669	474	13	the	the	DT
umn.319510003935669	474	14	figure	figure	NN
umn.319510003935669	474	15	,	,	,
umn.319510003935669	474	16	which	which	WDT
umn.319510003935669	474	17	break	break	VBP
umn.319510003935669	474	18	off	off	RP
umn.319510003935669	474	19	from	from	IN
umn.319510003935669	474	20	the	the	DT
umn.319510003935669	474	21	larger	large	JJR
umn.319510003935669	474	22	part	part	NN
umn.319510003935669	474	23	and	and	CC
umn.319510003935669	474	24	become	become	VB
umn.319510003935669	474	25	neú	neú	JJ
umn.319510003935669	474	26	plants	plant	NNS
umn.319510003935669	474	27	,	,	,
umn.319510003935669	474	28	to	to	TO
umn.319510003935669	474	29	bud	bud	VB
umn.319510003935669	474	30	in	in	IN
umn.319510003935669	474	31	turn	turn	NN
umn.319510003935669	474	32	.	.	.
umn.319510003935669	475	1	BACTERIA	BACTERIA	NNS
umn.319510003935669	475	2	are	be	VBP
umn.319510003935669	475	3	the	the	DT
umn.319510003935669	475	4	smallest	small	JJS
umn.319510003935669	475	5	and	and	CC
umn.319510003935669	475	6	simplest	simple	JJS
umn.319510003935669	475	7	of	of	IN
umn.319510003935669	475	8	known	know	VBN
umn.319510003935669	475	9	living	live	VBG
umn.319510003935669	475	10	things	thing	NNS
umn.319510003935669	475	11	.	.	.
umn.319510003935669	476	1	Each	each	DT
umn.319510003935669	476	2	one	one	NN
umn.319510003935669	476	3	is	be	VBZ
umn.319510003935669	476	4	a	a	DT
umn.319510003935669	476	5	jelly	jelly	NN
umn.319510003935669	476	6	-	-	HYPH
umn.319510003935669	476	7	like	like	JJ
umn.319510003935669	476	8	,	,	,
umn.319510003935669	476	9	colorless	colorless	JJ
umn.319510003935669	476	10	,	,	,
umn.319510003935669	476	11	and	and	CC
umn.319510003935669	476	12	nearly	nearly	RB
umn.319510003935669	476	13	trans-	trans-	JJ
umn.319510003935669	476	14	parent	parent	NN
umn.319510003935669	476	15	cell	cell	NN
umn.319510003935669	476	16	.	.	.
umn.319510003935669	477	1	Their	-PRON-	PRP$
umn.319510003935669	477	2	home	home	NN
umn.319510003935669	477	3	is	be	VBZ
umn.319510003935669	477	4	mostly	mostly	RB
umn.319510003935669	477	5	in	in	IN
umn.319510003935669	477	6	the	the	DT
umn.319510003935669	477	7	upper	upper	JJ
umn.319510003935669	477	8	layers	layer	NNS
umn.319510003935669	477	9	of	of	IN
umn.319510003935669	477	10	the	the	DT
umn.319510003935669	477	11	earth	earth	NN
umn.319510003935669	477	12	,	,	,
umn.319510003935669	477	13	but	but	CC
umn.319510003935669	477	14	they	-PRON-	PRP
umn.319510003935669	477	15	are	be	VBP
umn.319510003935669	477	16	carried	carry	VBN
umn.319510003935669	477	17	everywhere	everywhere	RB
umn.319510003935669	477	18	by	by	IN
umn.319510003935669	477	19	the	the	DT
umn.319510003935669	477	20	winds	wind	NNS
umn.319510003935669	477	21	,	,	,
umn.319510003935669	477	22	the	the	DT
umn.319510003935669	477	23	rain	rain	NN
umn.319510003935669	477	24	,	,	,
umn.319510003935669	477	25	and	and	CC
umn.319510003935669	477	26	the	the	DT
umn.319510003935669	477	27	snow	snow	NN
umn.319510003935669	477	28	.	.	.
umn.319510003935669	478	1	They	-PRON-	PRP
umn.319510003935669	478	2	are	be	VBP
umn.319510003935669	478	3	in	in	IN
umn.319510003935669	478	4	the	the	DT
umn.319510003935669	478	5	air	air	NN
umn.319510003935669	478	6	we	-PRON-	PRP
umn.319510003935669	478	7	breathe	breathe	VBP
umn.319510003935669	478	8	,	,	,
umn.319510003935669	478	9	the	the	DT
umn.319510003935669	478	10	food	food	NN
umn.319510003935669	478	11	we	-PRON-	PRP
umn.319510003935669	478	12	eat	eat	VBP
umn.319510003935669	478	13	,	,	,
umn.319510003935669	478	14	the	the	DT
umn.319510003935669	478	15	water	water	NN
umn.319510003935669	478	16	we	-PRON-	PRP
umn.319510003935669	478	17	drink	drink	VBP
umn.319510003935669	478	18	;	;	:
umn.319510003935669	478	19	they	-PRON-	PRP
umn.319510003935669	478	20	are	be	VBP
umn.319510003935669	478	21	on	on	IN
umn.319510003935669	478	22	the	the	DT
umn.319510003935669	478	23	bodies	body	NNS
umn.319510003935669	478	24	of	of	IN
umn.319510003935669	478	25	men	man	NNS
umn.319510003935669	478	26	and	and	CC
umn.319510003935669	478	27	animals	animal	NNS
umn.319510003935669	478	28	,	,	,
umn.319510003935669	478	29	in	in	IN
umn.319510003935669	478	30	their	-PRON-	PRP$
umn.319510003935669	478	31	mouths	mouth	NNS
umn.319510003935669	478	32	,	,	,
umn.319510003935669	478	33	under	under	IN
umn.319510003935669	478	34	their	-PRON-	PRP$
umn.319510003935669	478	35	nails	nail	NNS
umn.319510003935669	478	36	.	.	.
umn.319510003935669	479	1	They	-PRON-	PRP
umn.319510003935669	479	2	re-	re-	RB
umn.319510003935669	479	3	quire	quire	JJ
umn.319510003935669	479	4	moisture	moisture	NN
umn.319510003935669	479	5	for	for	IN
umn.319510003935669	479	6	their	-PRON-	PRP$
umn.319510003935669	479	7	growth	growth	NN
umn.319510003935669	479	8	.	.	.
umn.319510003935669	480	1	Many	many	JJ
umn.319510003935669	480	2	require	require	VBP
umn.319510003935669	480	3	heat	heat	NN
umn.319510003935669	480	4	for	for	IN
umn.319510003935669	480	5	their	-PRON-	PRP$
umn.319510003935669	480	6	growth	growth	NN
umn.319510003935669	480	7	,	,	,
umn.319510003935669	480	8	but	but	CC
umn.319510003935669	480	9	some	some	DT
umn.319510003935669	480	10	grow	grow	VBP
umn.319510003935669	480	11	at	at	IN
umn.319510003935669	480	12	a	a	DT
umn.319510003935669	480	13	freezing	freeze	VBG
umn.319510003935669	480	14	temperature	temperature	NN
umn.319510003935669	480	15	.	.	.
umn.319510003935669	481	1	They	-PRON-	PRP
umn.319510003935669	481	2	multiply	multiply	VBP
umn.319510003935669	481	3	rapidly	rapidly	RB
umn.319510003935669	481	4	,	,	,
umn.319510003935669	481	5	doubling	double	VBG
umn.319510003935669	481	6	about	about	RB
umn.319510003935669	481	7	every	every	DT
umn.319510003935669	481	8	five	five	CD
umn.319510003935669	481	9	minutes	minute	NNS
umn.319510003935669	481	10	,	,	,
umn.319510003935669	481	11	under	under	IN
umn.319510003935669	481	12	proper	proper	JJ
umn.319510003935669	481	13	conditions	condition	NNS
umn.319510003935669	481	14	of	of	IN
umn.319510003935669	481	15	temperature	temperature	NN
umn.319510003935669	481	16	and	and	CC
umn.319510003935669	481	17	moisture	moisture	NN
umn.319510003935669	481	18	.	.	.
umn.319510003935669	482	1	As	as	IN
umn.319510003935669	482	2	they	-PRON-	PRP
umn.319510003935669	482	3	Fig	Fig	NNP
umn.319510003935669	482	4	.	.	.
umn.319510003935669	483	1	3	3	LS
umn.319510003935669	483	2	.	.	.
umn.319510003935669	483	3	grow	grow	VB
umn.319510003935669	483	4	,	,	,
umn.319510003935669	483	5	some	some	DT
umn.319510003935669	483	6	kinds	kind	NNS
umn.319510003935669	483	7	of	of	IN
umn.319510003935669	483	8	bacteria	bacteria	NNS
umn.319510003935669	483	9	throw	throw	VBP
umn.319510003935669	483	10	off	off	RP
umn.319510003935669	483	11	poisonous	poisonous	JJ
umn.319510003935669	483	12	substances	substance	NNS
umn.319510003935669	483	13	;	;	:
umn.319510003935669	483	14	which	which	WDT
umn.319510003935669	483	15	produce	produce	VBP
umn.319510003935669	483	16	diseases	disease	NNS
umn.319510003935669	483	17	of	of	IN
umn.319510003935669	483	18	different	different	JJ
umn.319510003935669	483	19	kinds	kind	NNS
umn.319510003935669	483	20	.	.	.
umn.319510003935669	484	1	Some	some	DT
umn.319510003935669	484	2	kinds	kind	NNS
umn.319510003935669	484	3	of	of	IN
umn.319510003935669	484	4	bacteria	bacteria	NNS
umn.319510003935669	484	5	are	be	VBP
umn.319510003935669	484	6	harmless	harmless	JJ
umn.319510003935669	484	7	.	.	.
umn.319510003935669	485	1	As	as	IN
umn.319510003935669	485	2	we	-PRON-	PRP
umn.319510003935669	485	3	can	can	MD
umn.319510003935669	485	4	not	not	RB
umn.319510003935669	485	5	tell	tell	VB
umn.319510003935669	485	6	,	,	,
umn.319510003935669	485	7	readily	readily	RB
umn.319510003935669	485	8	,	,	,
umn.319510003935669	485	9	the	the	DT
umn.319510003935669	485	10	danger	danger	NN
umn.319510003935669	485	11	.	.	.
umn.319510003935669	486	1	ous	ous	JJ
umn.319510003935669	486	2	kinds	kind	NNS
umn.319510003935669	486	3	,	,	,
umn.319510003935669	486	4	we	-PRON-	PRP
umn.319510003935669	486	5	try	try	VBP
umn.319510003935669	486	6	to	to	TO
umn.319510003935669	486	7	destroy	destroy	VB
umn.319510003935669	486	8	all	all	DT
umn.319510003935669	486	9	.	.	.
umn.319510003935669	487	1	All	all	DT
umn.319510003935669	487	2	dust	dust	NN
umn.319510003935669	487	3	and	and	CC
umn.319510003935669	487	4	dirt	dirt	NN
umn.319510003935669	487	5	should	should	MD
umn.319510003935669	487	6	be	be	VB
umn.319510003935669	487	7	destroyed	destroy	VBN
umn.319510003935669	487	8	by	by	IN
umn.319510003935669	487	9	burning	burn	VBG
umn.319510003935669	487	10	.	.	.
umn.319510003935669	488	1	Dark	dark	JJ
umn.319510003935669	488	2	,	,	,
umn.319510003935669	488	3	damp	damp	JJ
umn.319510003935669	488	4	places	place	NNS
umn.319510003935669	488	5	are	be	VBP
umn.319510003935669	488	6	favorable	favorable	JJ
umn.319510003935669	488	7	to	to	IN
umn.319510003935669	488	8	the	the	DT
umn.319510003935669	488	9	growth	growth	NN
umn.319510003935669	488	10	of	of	IN
umn.319510003935669	488	11	bacteria	bacteria	NNS
umn.319510003935669	488	12	,	,	,
umn.319510003935669	488	13	while	while	IN
umn.319510003935669	488	14	fresh	fresh	JJ
umn.319510003935669	488	15	air	air	NN
umn.319510003935669	488	16	and	and	CC
umn.319510003935669	488	17	sunlight	sunlight	NN
umn.319510003935669	488	18	are	be	VBP
umn.319510003935669	488	19	great	great	JJ
umn.319510003935669	488	20	disinfectants	disinfectant	NNS
umn.319510003935669	488	21	.	.	.
umn.319510003935669	489	1	FIGURE	figure	NN
umn.319510003935669	489	2	3	3	CD
umn.319510003935669	489	3	shows	show	VBZ
umn.319510003935669	489	4	a	a	DT
umn.319510003935669	489	5	group	group	NN
umn.319510003935669	489	6	of	of	IN
umn.319510003935669	489	7	highly	highly	RB
umn.319510003935669	489	8	magnified	magnify	VBN
umn.319510003935669	489	9	bacteria	bacteria	NNS
umn.319510003935669	489	10	,	,	,
umn.319510003935669	489	11	of	of	IN
umn.319510003935669	489	12	various	various	JJ
umn.319510003935669	489	13	forms	form	NNS
umn.319510003935669	489	14	and	and	CC
umn.319510003935669	489	15	sizes	size	NNS
umn.319510003935669	489	16	.	.	.
umn.319510003935669	490	1	They	-PRON-	PRP
umn.319510003935669	490	2	,	,	,
umn.319510003935669	490	3	too	too	RB
umn.319510003935669	490	4	,	,	,
umn.319510003935669	490	5	multiply	multiply	VB
umn.319510003935669	490	6	by	by	IN
umn.319510003935669	490	7	budding	bud	VBG
umn.319510003935669	490	8	,	,	,
umn.319510003935669	490	9	like	like	IN
umn.319510003935669	490	10	the	the	DT
umn.319510003935669	490	11	yeast	yeast	NN
umn.319510003935669	490	12	plant	plant	NN
umn.319510003935669	490	13	.	.	.
umn.319510003935669	491	1	COOKING	cooking	NN
umn.319510003935669	491	2	25	25	CD
umn.319510003935669	491	3	LESSON	lesson	NN
umn.319510003935669	491	4	2	2	CD
umn.319510003935669	491	5	.	.	.
umn.319510003935669	492	1	CARE	care	NN
umn.319510003935669	492	2	OF	of	IN
umn.319510003935669	492	3	DISH	dish	NN
umn.319510003935669	492	4	-	-	HYPH
umn.319510003935669	492	5	TOWELS	towels	NN
umn.319510003935669	492	6	AND	and	CC
umn.319510003935669	492	7	Dish	dish	NN
umn.319510003935669	492	8	-	-	HYPH
umn.319510003935669	492	9	CLOTHS	cloth	NNS
umn.319510003935669	492	10	.	.	.
umn.319510003935669	493	1	All	all	DT
umn.319510003935669	493	2	towels	towel	NNS
umn.319510003935669	493	3	and	and	CC
umn.319510003935669	493	4	cloths	cloth	NNS
umn.319510003935669	493	5	used	use	VBN
umn.319510003935669	493	6	in	in	IN
umn.319510003935669	493	7	housekeeping	housekeeping	NN
umn.319510003935669	493	8	should	should	MD
umn.319510003935669	493	9	be	be	VB
umn.319510003935669	493	10	hemmed	hem	VBN
umn.319510003935669	493	11	;	;	:
umn.319510003935669	493	12	and	and	CC
umn.319510003935669	493	13	each	each	DT
umn.319510003935669	493	14	cloth	cloth	NN
umn.319510003935669	493	15	should	should	MD
umn.319510003935669	493	16	be	be	VB
umn.319510003935669	493	17	used	use	VBN
umn.319510003935669	493	18	only	only	RB
umn.319510003935669	493	19	for	for	IN
umn.319510003935669	493	20	the	the	DT
umn.319510003935669	493	21	purpose	purpose	NN
umn.319510003935669	493	22	for	for	IN
umn.319510003935669	493	23	which	which	WDT
umn.319510003935669	493	24	it	-PRON-	PRP
umn.319510003935669	493	25	was	be	VBD
umn.319510003935669	493	26	intended	intend	VBN
umn.319510003935669	493	27	.	.	.
umn.319510003935669	494	1	Dish	dish	NN
umn.319510003935669	494	2	-	-	HYPH
umn.319510003935669	494	3	towels	towel	NNS
umn.319510003935669	494	4	and	and	CC
umn.319510003935669	494	5	dish	dish	NN
umn.319510003935669	494	6	-	-	HYPH
umn.319510003935669	494	7	cloths	cloth	NNS
umn.319510003935669	494	8	should	should	MD
umn.319510003935669	494	9	be	be	VB
umn.319510003935669	494	10	careful-	careful-	VBN
umn.319510003935669	494	11	ly	ly	XX
umn.319510003935669	494	12	washed	wash	VBN
umn.319510003935669	494	13	,	,	,
umn.319510003935669	494	14	scalded	scald	VBN
umn.319510003935669	494	15	,	,	,
umn.319510003935669	494	16	and	and	CC
umn.319510003935669	494	17	dried	dry	VBN
umn.319510003935669	494	18	,	,	,
umn.319510003935669	494	19	after	after	IN
umn.319510003935669	494	20	each	each	DT
umn.319510003935669	494	21	using	use	VBG
umn.319510003935669	494	22	.	.	.
umn.319510003935669	495	1	Dried	dry	VBN
umn.319510003935669	495	2	out	out	IN
umn.319510003935669	495	3	of	of	IN
umn.319510003935669	495	4	doors	door	NNS
umn.319510003935669	495	5	,	,	,
umn.319510003935669	495	6	if	if	IN
umn.319510003935669	495	7	possible	possible	JJ
umn.319510003935669	495	8	.	.	.
umn.319510003935669	496	1	CARE	care	NN
umn.319510003935669	496	2	OF	of	IN
umn.319510003935669	496	3	THE	the	DT
umn.319510003935669	496	4	SINK	sink	NN
umn.319510003935669	496	5	.	.	.
umn.319510003935669	497	1	When	when	WRB
umn.319510003935669	497	2	the	the	DT
umn.319510003935669	497	3	dish	dish	NN
umn.319510003935669	497	4	-	-	HYPH
umn.319510003935669	497	5	washing	washing	NN
umn.319510003935669	497	6	is	be	VBZ
umn.319510003935669	497	7	finish	finish	NN
umn.319510003935669	497	8	.	.	.
umn.319510003935669	498	1	ed	ed	NNP
umn.319510003935669	498	2	,	,	,
umn.319510003935669	498	3	wash	wash	VB
umn.319510003935669	498	4	every	every	DT
umn.319510003935669	498	5	part	part	NN
umn.319510003935669	498	6	of	of	IN
umn.319510003935669	498	7	the	the	DT
umn.319510003935669	498	8	sink	sink	NN
umn.319510003935669	498	9	with	with	IN
umn.319510003935669	498	10	soap	soap	NN
umn.319510003935669	498	11	and	and	CC
umn.319510003935669	498	12	hot	hot	JJ
umn.319510003935669	498	13	water	water	NN
umn.319510003935669	498	14	:	:	:
umn.319510003935669	498	15	Wash	wash	VB
umn.319510003935669	498	16	above	above	RB
umn.319510003935669	498	17	and	and	CC
umn.319510003935669	498	18	around	around	IN
umn.319510003935669	498	19	the	the	DT
umn.319510003935669	498	20	sink	sink	NN
umn.319510003935669	498	21	,	,	,
umn.319510003935669	498	22	clean	clean	VB
umn.319510003935669	498	23	behind	behind	IN
umn.319510003935669	498	24	the	the	DT
umn.319510003935669	498	25	sink	sink	NN
umn.319510003935669	498	26	pipes	pipe	NNS
umn.319510003935669	498	27	with	with	IN
umn.319510003935669	498	28	a	a	DT
umn.319510003935669	498	29	wooden	wooden	JJ
umn.319510003935669	498	30	skewer	skewer	NN
umn.319510003935669	498	31	.	.	.
umn.319510003935669	499	1	Flush	flush	VB
umn.319510003935669	499	2	the	the	DT
umn.319510003935669	499	3	sink	sink	NN
umn.319510003935669	499	4	with	with	IN
umn.319510003935669	499	5	boiling	boiling	NN
umn.319510003935669	499	6	water	water	NN
umn.319510003935669	499	7	every	every	DT
umn.319510003935669	499	8	day	day	NN
umn.319510003935669	499	9	,	,	,
umn.319510003935669	499	10	and	and	CC
umn.319510003935669	499	11	with	with	IN
umn.319510003935669	499	12	a	a	DT
umn.319510003935669	499	13	strong	strong	JJ
umn.319510003935669	499	14	solution	solution	NN
umn.319510003935669	499	15	of	of	IN
umn.319510003935669	499	16	sal	sal	NNP
umn.319510003935669	499	17	soda	soda	NN
umn.319510003935669	499	18	once	once	RB
umn.319510003935669	499	19	each	each	DT
umn.319510003935669	499	20	week	week	NN
umn.319510003935669	499	21	.	.	.
umn.319510003935669	500	1	CARE	care	NN
umn.319510003935669	500	2	OF	of	IN
umn.319510003935669	500	3	GARBAGE	garbage	NN
umn.319510003935669	500	4	AND	and	CC
umn.319510003935669	500	5	GARBAGE	garbage	NN
umn.319510003935669	500	6	CAN	CAN	NNP
umn.319510003935669	500	7	.	.	.
umn.319510003935669	501	1	All	all	DT
umn.319510003935669	501	2	Garbage	garbage	NN
umn.319510003935669	501	3	should	should	MD
umn.319510003935669	501	4	be	be	VB
umn.319510003935669	501	5	burned	burn	VBN
umn.319510003935669	501	6	.	.	.
umn.319510003935669	502	1	In	in	IN
umn.319510003935669	502	2	the	the	DT
umn.319510003935669	502	3	home	home	NN
umn.319510003935669	502	4	it	-PRON-	PRP
umn.319510003935669	502	5	may	may	MD
umn.319510003935669	502	6	be	be	VB
umn.319510003935669	502	7	drained	drain	VBN
umn.319510003935669	502	8	through	through	IN
umn.319510003935669	502	9	a	a	DT
umn.319510003935669	502	10	sink	sink	NN
umn.319510003935669	502	11	strainer	strainer	NN
umn.319510003935669	502	12	,	,	,
umn.319510003935669	502	13	and	and	CC
umn.319510003935669	502	14	burned	burn	VBD
umn.319510003935669	502	15	,	,	,
umn.319510003935669	502	16	without	without	IN
umn.319510003935669	502	17	using	use	VBG
umn.319510003935669	502	18	a	a	DT
umn.319510003935669	502	19	can	can	NN
umn.319510003935669	502	20	.	.	.
umn.319510003935669	503	1	If	if	IN
umn.319510003935669	503	2	a	a	DT
umn.319510003935669	503	3	can	can	NN
umn.319510003935669	503	4	is	be	VBZ
umn.319510003935669	503	5	used	use	VBN
umn.319510003935669	503	6	,	,	,
umn.319510003935669	503	7	it	-PRON-	PRP
umn.319510003935669	503	8	should	should	MD
umn.319510003935669	503	9	be	be	VB
umn.319510003935669	503	10	emptied	empty	VBN
umn.319510003935669	503	11	after	after	IN
umn.319510003935669	503	12	every	every	DT
umn.319510003935669	503	13	meal	meal	NN
umn.319510003935669	503	14	,	,	,
umn.319510003935669	503	15	the	the	DT
umn.319510003935669	503	16	garbage	garbage	NN
umn.319510003935669	503	17	burn-	burn-	NN
umn.319510003935669	503	18	ed	ed	NN
umn.319510003935669	503	19	,	,	,
umn.319510003935669	503	20	and	and	CC
umn.319510003935669	503	21	the	the	DT
umn.319510003935669	503	22	can	can	MD
umn.319510003935669	503	23	thoroughly	thoroughly	RB
umn.319510003935669	503	24	washed	wash	VBN
umn.319510003935669	503	25	with	with	IN
umn.319510003935669	503	26	hot	hot	JJ
umn.319510003935669	503	27	water	water	NN
umn.319510003935669	503	28	and	and	CC
umn.319510003935669	503	29	soap	soap	NN
umn.319510003935669	503	30	.	.	.
umn.319510003935669	504	1	The	the	DT
umn.319510003935669	504	2	can	can	MD
umn.319510003935669	504	3	should	should	MD
umn.319510003935669	504	4	be	be	VB
umn.319510003935669	504	5	thoroughly	thoroughly	RB
umn.319510003935669	504	6	scalded	scald	VBN
umn.319510003935669	504	7	with	with	IN
umn.319510003935669	504	8	a	a	DT
umn.319510003935669	504	9	strong	strong	JJ
umn.319510003935669	504	10	solution	solution	NN
umn.319510003935669	504	11	of	of	IN
umn.319510003935669	504	12	sal	sal	NNP
umn.319510003935669	504	13	soda	soda	NN
umn.319510003935669	504	14	once	once	RB
umn.319510003935669	504	15	each	each	DT
umn.319510003935669	504	16	week	week	NN
umn.319510003935669	504	17	.	.	.
umn.319510003935669	505	1	CARE	care	NN
umn.319510003935669	505	2	OF	of	IN
umn.319510003935669	505	3	THE	the	DT
umn.319510003935669	505	4	REFRIGERATOR	refrigerator	NN
umn.319510003935669	505	5	.	.	.
umn.319510003935669	506	1	The	the	DT
umn.319510003935669	506	2	refrigerator	refrigerator	NN
umn.319510003935669	506	3	should	should	MD
umn.319510003935669	506	4	be	be	VB
umn.319510003935669	506	5	examined	examine	VBN
umn.319510003935669	506	6	carefully	carefully	RB
umn.319510003935669	506	7	each	each	DT
umn.319510003935669	506	8	day	day	NN
umn.319510003935669	506	9	,	,	,
umn.319510003935669	506	10	to	to	TO
umn.319510003935669	506	11	see	see	VB
umn.319510003935669	506	12	that	that	IN
umn.319510003935669	506	13	no	no	DT
umn.319510003935669	506	14	food	food	NN
umn.319510003935669	506	15	is	be	VBZ
umn.319510003935669	506	16	left	leave	VBN
umn.319510003935669	506	17	to	to	TO
umn.319510003935669	506	18	spoil	spoil	VB
umn.319510003935669	506	19	.	.	.
umn.319510003935669	507	1	Once	once	RB
umn.319510003935669	507	2	a	a	DT
umn.319510003935669	507	3	week	week	NN
umn.319510003935669	507	4	the	the	DT
umn.319510003935669	507	5	food	food	NN
umn.319510003935669	507	6	should	should	MD
umn.319510003935669	507	7	all	all	DT
umn.319510003935669	507	8	be	be	VB
umn.319510003935669	507	9	taken	take	VBN
umn.319510003935669	507	10	from	from	IN
umn.319510003935669	507	11	the	the	DT
umn.319510003935669	507	12	refrigerator	refrigerator	NN
umn.319510003935669	507	13	,	,	,
umn.319510003935669	507	14	and	and	CC
umn.319510003935669	507	15	every	every	DT
umn.319510003935669	507	16	part	part	NN
umn.319510003935669	507	17	of	of	IN
umn.319510003935669	507	18	the	the	DT
umn.319510003935669	507	19	refrigerator	refrigerator	NN
umn.319510003935669	507	20	should	should	MD
umn.319510003935669	507	21	be	be	VB
umn.319510003935669	507	22	washed	wash	VBN
umn.319510003935669	507	23	with	with	IN
umn.319510003935669	507	24	a	a	DT
umn.319510003935669	507	25	strong	strong	JJ
umn.319510003935669	507	26	solution	solution	NN
umn.319510003935669	507	27	of	of	IN
umn.319510003935669	507	28	sal	sal	NNP
umn.319510003935669	507	29	soda	soda	NNP
umn.319510003935669	507	30	and	and	CC
umn.319510003935669	507	31	hot	hot	JJ
umn.319510003935669	507	32	water	water	NN
umn.319510003935669	507	33	,	,	,
umn.319510003935669	507	34	using	use	VBG
umn.319510003935669	507	35	a	a	DT
umn.319510003935669	507	36	small	small	JJ
umn.319510003935669	507	37	broom	broom	NN
umn.319510003935669	507	38	;	;	:
umn.319510003935669	507	39	while	while	IN
umn.319510003935669	507	40	the	the	DT
umn.319510003935669	507	41	waste	waste	NN
umn.319510003935669	507	42	-	-	HYPH
umn.319510003935669	507	43	pipe	pipe	NN
umn.319510003935669	507	44	should	should	MD
umn.319510003935669	507	45	be	be	VB
umn.319510003935669	507	46	flushed	flush	VBN
umn.319510003935669	507	47	with	with	IN
umn.319510003935669	507	48	a	a	DT
umn.319510003935669	507	49	similar	similar	JJ
umn.319510003935669	507	50	solution	solution	NN
umn.319510003935669	507	51	.	.	.
umn.319510003935669	508	1	After	after	IN
umn.319510003935669	508	2	the	the	DT
umn.319510003935669	508	3	washing	washing	NN
umn.319510003935669	508	4	is	be	VBZ
umn.319510003935669	508	5	completed	complete	VBN
umn.319510003935669	508	6	,	,	,
umn.319510003935669	508	7	the	the	DT
umn.319510003935669	508	8	refrigerator	refrigerator	NN
umn.319510003935669	508	9	should	should	MD
umn.319510003935669	508	10	be	be	VB
umn.319510003935669	508	11	wiped	wipe	VBN
umn.319510003935669	508	12	thoroughly	thoroughly	RB
umn.319510003935669	508	13	with	with	IN
umn.319510003935669	508	14	a	a	DT
umn.319510003935669	508	15	clean	clean	JJ
umn.319510003935669	508	16	cloth	cloth	NN
umn.319510003935669	508	17	,	,	,
umn.319510003935669	508	18	and	and	CC
umn.319510003935669	508	19	left	leave	VBD
umn.319510003935669	508	20	open	open	RB
umn.319510003935669	508	21	until	until	IN
umn.319510003935669	508	22	dry	dry	JJ
umn.319510003935669	508	23	.	.	.
umn.319510003935669	509	1	The	the	DT
umn.319510003935669	509	2	shelves	shelf	NNS
umn.319510003935669	509	3	should	should	MD
umn.319510003935669	509	4	be	be	VB
umn.319510003935669	509	5	dried	dry	VBN
umn.319510003935669	509	6	in	in	IN
umn.319510003935669	509	7	the	the	DT
umn.319510003935669	509	8	sun	sun	NN
umn.319510003935669	509	9	,	,	,
umn.319510003935669	509	10	if	if	IN
umn.319510003935669	509	11	possible	possible	JJ
umn.319510003935669	509	12	;	;	:
umn.319510003935669	509	13	if	if	IN
umn.319510003935669	509	14	not	not	RB
umn.319510003935669	509	15	,	,	,
umn.319510003935669	509	16	near	near	IN
umn.319510003935669	509	17	a	a	DT
umn.319510003935669	509	18	fire	fire	NN
umn.319510003935669	509	19	.	.	.
umn.319510003935669	510	1	No	no	DT
umn.319510003935669	510	2	hot	hot	JJ
umn.319510003935669	510	3	foods	food	NNS
umn.319510003935669	510	4	,	,	,
umn.319510003935669	510	5	or	or	CC
umn.319510003935669	510	6	foods	food	NNS
umn.319510003935669	510	7	with	with	IN
umn.319510003935669	510	8	a	a	DT
umn.319510003935669	510	9	strong	strong	JJ
umn.319510003935669	510	10	odor	odor	NN
umn.319510003935669	510	11	,	,	,
umn.319510003935669	510	12	should	should	MD
umn.319510003935669	510	13	be	be	VB
umn.319510003935669	510	14	placed	place	VBN
umn.319510003935669	510	15	in	in	IN
umn.319510003935669	510	16	a	a	DT
umn.319510003935669	510	17	refrigerator	refrigerator	NN
umn.319510003935669	510	18	.	.	.
umn.319510003935669	511	1	SCRUBBING	scrubbing	NN
umn.319510003935669	511	2	BOARDS	board	NNS
umn.319510003935669	511	3	AND	and	CC
umn.319510003935669	511	4	TABLES	table	NNS
umn.319510003935669	511	5	.	.	.
umn.319510003935669	512	1	Do	do	VB
umn.319510003935669	512	2	not	not	RB
umn.319510003935669	512	3	wash	wash	VB
umn.319510003935669	512	4	bread	bread	NN
umn.319510003935669	512	5	boards	board	NNS
umn.319510003935669	512	6	or	or	CC
umn.319510003935669	512	7	rolling	roll	VBG
umn.319510003935669	512	8	pins	pin	NNS
umn.319510003935669	512	9	at	at	IN
umn.319510003935669	512	10	an	an	DT
umn.319510003935669	512	11	iron	iron	NN
umn.319510003935669	512	12	sink	sink	NN
umn.319510003935669	512	13	;	;	:
umn.319510003935669	512	14	the	the	DT
umn.319510003935669	512	15	iron	iron	NN
umn.319510003935669	512	16	will	will	MD
umn.319510003935669	512	17	leave	leave	VB
umn.319510003935669	512	18	marks	mark	NNS
umn.319510003935669	512	19	on	on	IN
umn.319510003935669	512	20	them	-PRON-	PRP
umn.319510003935669	512	21	.	.	.
umn.319510003935669	513	1	Wash	wash	VB
umn.319510003935669	513	2	them	-PRON-	PRP
umn.319510003935669	513	3	at	at	IN
umn.319510003935669	513	4	a	a	DT
umn.319510003935669	513	5	table	table	NN
umn.319510003935669	513	6	.	.	.
umn.319510003935669	514	1	Wash	wash	VB
umn.319510003935669	514	2	thorough-	thorough-	XX
umn.319510003935669	514	3	ly	ly	XX
umn.319510003935669	514	4	with	with	IN
umn.319510003935669	514	5	a	a	DT
umn.319510003935669	514	6	wet	wet	JJ
umn.319510003935669	514	7	cloth	cloth	NN
umn.319510003935669	514	8	.	.	.
umn.319510003935669	515	1	Rub	rub	VB
umn.319510003935669	515	2	sapolio	sapolio	NNP
umn.319510003935669	515	3	on	on	IN
umn.319510003935669	515	4	the	the	DT
umn.319510003935669	515	5	wet	wet	JJ
umn.319510003935669	515	6	board	board	NN
umn.319510003935669	515	7	;	;	:
umn.319510003935669	515	8	wet	wet	VB
umn.319510003935669	515	9	the	the	DT
umn.319510003935669	515	10	scrubbing	scrubbing	NN
umn.319510003935669	515	11	brush	brush	NN
umn.319510003935669	515	12	,	,	,
umn.319510003935669	515	13	and	and	CC
umn.319510003935669	515	14	scrub	scrub	VB
umn.319510003935669	515	15	well	well	RB
umn.319510003935669	515	16	with	with	IN
umn.319510003935669	515	17	the	the	DT
umn.319510003935669	515	18	grain	grain	NN
umn.319510003935669	515	19	of	of	IN
umn.319510003935669	515	20	the	the	DT
umn.319510003935669	515	21	wood	wood	NN
umn.319510003935669	515	22	;	;	:
umn.319510003935669	515	23	rinse	rinse	VB
umn.319510003935669	515	24	off	off	RP
umn.319510003935669	515	25	the	the	DT
umn.319510003935669	515	26	suds	sud	NNS
umn.319510003935669	515	27	,	,	,
umn.319510003935669	515	28	and	and	CC
umn.319510003935669	515	29	wipe	wipe	VB
umn.319510003935669	515	30	as	as	RB
umn.319510003935669	515	31	dry	dry	JJ
umn.319510003935669	515	32	as	as	IN
umn.319510003935669	515	33	possible	possible	JJ
umn.319510003935669	515	34	.	.	.
umn.319510003935669	516	1	A	a	DT
umn.319510003935669	516	2	pastry	pastry	NN
umn.319510003935669	516	3	28	28	CD
umn.319510003935669	516	4	DOMESTIC	domestic	JJ
umn.319510003935669	516	5	SCIENCE	science	NN
umn.319510003935669	516	6	promote	promote	VBP
umn.319510003935669	516	7	circulation	circulation	NN
umn.319510003935669	516	8	,	,	,
umn.319510003935669	516	9	regulate	regulate	VB
umn.319510003935669	516	10	bodily	bodily	JJ
umn.319510003935669	516	11	temperature	temperature	NN
umn.319510003935669	516	12	,	,	,
umn.319510003935669	516	13	remove	remove	VB
umn.319510003935669	516	14	waste	waste	NN
umn.319510003935669	516	15	matter	matter	NN
umn.319510003935669	516	16	,	,	,
umn.319510003935669	516	17	to	to	TO
umn.319510003935669	516	18	nourish	nourish	VB
umn.319510003935669	516	19	,	,	,
umn.319510003935669	516	20	to	to	TO
umn.319510003935669	516	21	stimulate	stimulate	VB
umn.319510003935669	516	22	nervous	nervous	JJ
umn.319510003935669	516	23	action	action	NN
umn.319510003935669	516	24	,	,	,
umn.319510003935669	516	25	Rolled	roll	VBD
umn.319510003935669	516	26	Oats	Oats	NNP
umn.319510003935669	516	27	.	.	.
umn.319510003935669	517	1	1	1	CD
umn.319510003935669	517	2	c.	c.	NN
umn.319510003935669	517	3	rolled	roll	VBD
umn.319510003935669	517	4	oats	oats	NN
umn.319510003935669	517	5	,	,	,
umn.319510003935669	517	6	2	2	CD
umn.319510003935669	517	7	c.	c.	NN
umn.319510003935669	517	8	boiling	boiling	NN
umn.319510003935669	517	9	water	water	NN
umn.319510003935669	517	10	,	,	,
umn.319510003935669	517	11	1	1	CD
umn.319510003935669	517	12	teaspoonful	teaspoonful	NN
umn.319510003935669	517	13	salt	salt	NN
umn.319510003935669	517	14	.	.	.
umn.319510003935669	518	1	Pick	pick	VB
umn.319510003935669	518	2	over	over	IN
umn.319510003935669	518	3	the	the	DT
umn.319510003935669	518	4	cereal	cereal	NN
umn.319510003935669	518	5	and	and	CC
umn.319510003935669	518	6	remove	remove	VB
umn.319510003935669	518	7	all	all	DT
umn.319510003935669	518	8	foreign	foreign	JJ
umn.319510003935669	518	9	substances	substance	NNS
umn.319510003935669	518	10	.	.	.
umn.319510003935669	519	1	Put	put	VB
umn.319510003935669	519	2	the	the	DT
umn.319510003935669	519	3	water	water	NN
umn.319510003935669	519	4	and	and	CC
umn.319510003935669	519	5	the	the	DT
umn.319510003935669	519	6	salt	salt	NN
umn.319510003935669	519	7	into	into	IN
umn.319510003935669	519	8	the	the	DT
umn.319510003935669	519	9	up-	up-	JJ
umn.319510003935669	519	10	per	per	IN
umn.319510003935669	519	11	part	part	NN
umn.319510003935669	519	12	of	of	IN
umn.319510003935669	519	13	double	double	JJ
umn.319510003935669	519	14	boiler	boiler	NN
umn.319510003935669	519	15	;	;	:
umn.319510003935669	519	16	when	when	WRB
umn.319510003935669	519	17	the	the	DT
umn.319510003935669	519	18	water	water	NN
umn.319510003935669	519	19	boils	boil	VBZ
umn.319510003935669	519	20	rapidly	rapidly	RB
umn.319510003935669	519	21	,	,	,
umn.319510003935669	519	22	stir	stir	VB
umn.319510003935669	519	23	the	the	DT
umn.319510003935669	519	24	cereal	cereal	NN
umn.319510003935669	519	25	slowly	slowly	RB
umn.319510003935669	519	26	into	into	IN
umn.319510003935669	519	27	it	-PRON-	PRP
umn.319510003935669	519	28	,	,	,
umn.319510003935669	519	29	a	a	DT
umn.319510003935669	519	30	small	small	JJ
umn.319510003935669	519	31	quantity	quantity	NN
umn.319510003935669	519	32	at	at	IN
umn.319510003935669	519	33	a	a	DT
umn.319510003935669	519	34	time	time	NN
umn.319510003935669	519	35	.	.	.
umn.319510003935669	520	1	Allow	allow	VB
umn.319510003935669	520	2	the	the	DT
umn.319510003935669	520	3	mixture	mixture	NN
umn.319510003935669	520	4	to	to	TO
umn.319510003935669	520	5	boil	boil	VB
umn.319510003935669	520	6	in	in	IN
umn.319510003935669	520	7	the	the	DT
umn.319510003935669	520	8	upper	upper	JJ
umn.319510003935669	520	9	part	part	NN
umn.319510003935669	520	10	of	of	IN
umn.319510003935669	520	11	the	the	DT
umn.319510003935669	520	12	boiler	boiler	NN
umn.319510003935669	520	13	10	10	CD
umn.319510003935669	520	14	m.	m.	NN
umn.319510003935669	520	15	,	,	,
umn.319510003935669	520	16	stirring	stir	VBG
umn.319510003935669	520	17	constantly	constantly	RB
umn.319510003935669	520	18	;	;	:
umn.319510003935669	520	19	fill	fill	VB
umn.319510003935669	520	20	the	the	DT
umn.319510003935669	520	21	lower	low	JJR
umn.319510003935669	520	22	part	part	NN
umn.319510003935669	520	23	of	of	IN
umn.319510003935669	520	24	the	the	DT
umn.319510003935669	520	25	boiler	boiler	NN
umn.319510003935669	520	26	one	one	CD
umn.319510003935669	520	27	-	-	HYPH
umn.319510003935669	520	28	third	third	NN
umn.319510003935669	520	29	full	full	JJ
umn.319510003935669	520	30	of	of	IN
umn.319510003935669	520	31	boiling	boil	VBG
umn.319510003935669	520	32	water	water	NN
umn.319510003935669	520	33	,	,	,
umn.319510003935669	520	34	and	and	CC
umn.319510003935669	520	35	place	place	VB
umn.319510003935669	520	36	the	the	DT
umn.319510003935669	520	37	upper	upper	JJ
umn.319510003935669	520	38	part	part	NN
umn.319510003935669	520	39	of	of	IN
umn.319510003935669	520	40	the	the	DT
umn.319510003935669	520	41	boiler	boiler	NN
umn.319510003935669	520	42	,	,	,
umn.319510003935669	520	43	containing	contain	VBG
umn.319510003935669	520	44	the	the	DT
umn.319510003935669	520	45	oats	oats	NN
umn.319510003935669	520	46	,	,	,
umn.319510003935669	520	47	over	over	IN
umn.319510003935669	520	48	the	the	DT
umn.319510003935669	520	49	lower	low	JJR
umn.319510003935669	520	50	part	part	NN
umn.319510003935669	520	51	.	.	.
umn.319510003935669	521	1	Keep	keep	VB
umn.319510003935669	521	2	the	the	DT
umn.319510003935669	521	3	water	water	NN
umn.319510003935669	521	4	in	in	IN
umn.319510003935669	521	5	the	the	DT
umn.319510003935669	521	6	lower	low	JJR
umn.319510003935669	521	7	part	part	NN
umn.319510003935669	521	8	of	of	IN
umn.319510003935669	521	9	the	the	DT
umn.319510003935669	521	10	boiler	boiler	NN
umn.319510003935669	521	11	,	,	,
umn.319510003935669	521	12	boiling	boil	VBG
umn.319510003935669	521	13	for	for	IN
umn.319510003935669	521	14	20	20	CD
umn.319510003935669	521	15	to	to	TO
umn.319510003935669	521	16	30	30	CD
umn.319510003935669	521	17	m.	m.	NN
umn.319510003935669	521	18	,	,	,
umn.319510003935669	521	19	or	or	CC
umn.319510003935669	521	20	long-	long-	VBZ
umn.319510003935669	521	21	er	er	UH
umn.319510003935669	521	22	if	if	IN
umn.319510003935669	521	23	desired	desire	VBN
umn.319510003935669	521	24	.	.	.
umn.319510003935669	522	1	Serve	serve	VB
umn.319510003935669	522	2	with	with	IN
umn.319510003935669	522	3	sugar	sugar	NN
umn.319510003935669	522	4	and	and	CC
umn.319510003935669	522	5	cream	cream	NN
umn.319510003935669	522	6	.	.	.
umn.319510003935669	523	1	LESSON	lesson	NN
umn.319510003935669	523	2	5	5	CD
umn.319510003935669	523	3	.	.	.
umn.319510003935669	524	1	ALBUMEN	ALBUMEN	NNP
umn.319510003935669	524	2	.	.	.
umn.319510003935669	525	1	Albumen	Albumen	NNP
umn.319510003935669	525	2	is	be	VBZ
umn.319510003935669	525	3	found	find	VBN
umn.319510003935669	525	4	in	in	IN
umn.319510003935669	525	5	all	all	DT
umn.319510003935669	525	6	animal	animal	NN
umn.319510003935669	525	7	foods	food	NNS
umn.319510003935669	525	8	,	,	,
umn.319510003935669	525	9	especially	especially	RB
umn.319510003935669	525	10	in	in	IN
umn.319510003935669	525	11	eggs	egg	NNS
umn.319510003935669	525	12	,	,	,
umn.319510003935669	525	13	milk	milk	NN
umn.319510003935669	525	14	,	,	,
umn.319510003935669	525	15	meat	meat	NN
umn.319510003935669	525	16	,	,	,
umn.319510003935669	525	17	fish	fish	NN
umn.319510003935669	525	18	,	,	,
umn.319510003935669	525	19	and	and	CC
umn.319510003935669	525	20	oysters	oyster	NNS
umn.319510003935669	525	21	.	.	.
umn.319510003935669	526	1	The	the	DT
umn.319510003935669	526	2	white	white	NN
umn.319510003935669	526	3	of	of	IN
umn.319510003935669	526	4	the	the	DT
umn.319510003935669	526	5	egg	egg	NN
umn.319510003935669	526	6	contains	contain	VBZ
umn.319510003935669	526	7	albumen	albumen	NN
umn.319510003935669	526	8	in	in	IN
umn.319510003935669	526	9	the	the	DT
umn.319510003935669	526	10	purest	pure	JJS
umn.319510003935669	526	11	form	form	NN
umn.319510003935669	526	12	in	in	IN
umn.319510003935669	526	13	which	which	WDT
umn.319510003935669	526	14	it	-PRON-	PRP
umn.319510003935669	526	15	oc-	oc-	VBD
umn.319510003935669	526	16	curs	cur	NNS
umn.319510003935669	526	17	in	in	IN
umn.319510003935669	526	18	nature	nature	NN
umn.319510003935669	526	19	;	;	:
umn.319510003935669	526	20	it	-PRON-	PRP
umn.319510003935669	526	21	is	be	VBZ
umn.319510003935669	526	22	almost	almost	RB
umn.319510003935669	526	23	pure	pure	JJ
umn.319510003935669	526	24	albumen	albumen	NN
umn.319510003935669	526	25	dissolved	dissolve	VBN
umn.319510003935669	526	26	in	in	IN
umn.319510003935669	526	27	water	water	NN
umn.319510003935669	526	28	.	.	.
umn.319510003935669	527	1	Albumen	Albumen	NNP
umn.319510003935669	527	2	is	be	VBZ
umn.319510003935669	527	3	coagulated	coagulate	VBN
umn.319510003935669	527	4	by	by	IN
umn.319510003935669	527	5	heat	heat	NN
umn.319510003935669	527	6	,	,	,
umn.319510003935669	527	7	and	and	CC
umn.319510003935669	527	8	dissolved	dissolve	VBN
umn.319510003935669	527	9	by	by	IN
umn.319510003935669	527	10	cold	cold	JJ
umn.319510003935669	527	11	water	water	NN
umn.319510003935669	527	12	.	.	.
umn.319510003935669	528	1	It	-PRON-	PRP
umn.319510003935669	528	2	begins	begin	VBZ
umn.319510003935669	528	3	to	to	TO
umn.319510003935669	528	4	coagulate	coagulate	VB
umn.319510003935669	528	5	at	at	IN
umn.319510003935669	528	6	a	a	DT
umn.319510003935669	528	7	temperature	temperature	NN
umn.319510003935669	528	8	of	of	IN
umn.319510003935669	528	9	134	134	CD
umn.319510003935669	528	10	degrees	degree	NNS
umn.319510003935669	528	11	,	,	,
umn.319510003935669	528	12	be-	be-	NNP
umn.319510003935669	528	13	comes	come	VBZ
umn.319510003935669	528	14	jelly	jelly	NN
umn.319510003935669	528	15	-	-	HYPH
umn.319510003935669	528	16	like	like	JJ
umn.319510003935669	528	17	at	at	IN
umn.319510003935669	528	18	160	160	CD
umn.319510003935669	528	19	degrees	degree	NNS
umn.319510003935669	528	20	,	,	,
umn.319510003935669	528	21	and	and	CC
umn.319510003935669	528	22	hard	hard	JJ
umn.319510003935669	528	23	and	and	CC
umn.319510003935669	528	24	indigestible	indigestible	JJ
umn.319510003935669	528	25	at	at	IN
umn.319510003935669	528	26	a	a	DT
umn.319510003935669	528	27	temperature	temperature	NN
umn.319510003935669	528	28	of	of	IN
umn.319510003935669	528	29	over	over	IN
umn.319510003935669	528	30	185	185	CD
umn.319510003935669	528	31	degrees	degree	NNS
umn.319510003935669	528	32	.	.	.
umn.319510003935669	529	1	The	the	DT
umn.319510003935669	529	2	name	name	NN
umn.319510003935669	529	3	is	be	VBZ
umn.319510003935669	529	4	from	from	IN
umn.319510003935669	529	5	the	the	DT
umn.319510003935669	529	6	Latin	Latin	NNP
umn.319510003935669	529	7	,	,	,
umn.319510003935669	529	8	albus	albus	NN
umn.319510003935669	529	9	,	,	,
umn.319510003935669	529	10	meaning	mean	VBG
umn.319510003935669	529	11	white	white	JJ
umn.319510003935669	529	12	.	.	.
umn.319510003935669	530	1	Albumen	Albumen	NNP
umn.319510003935669	530	2	is	be	VBZ
umn.319510003935669	530	3	nitrogenous	nitrogenous	JJ
umn.319510003935669	530	4	,	,	,
umn.319510003935669	530	5	and	and	CC
umn.319510003935669	530	6	one	one	CD
umn.319510003935669	530	7	of	of	IN
umn.319510003935669	530	8	the	the	DT
umn.319510003935669	530	9	essentials	essential	NNS
umn.319510003935669	530	10	of	of	IN
umn.319510003935669	530	11	life	life	NN
umn.319510003935669	530	12	.	.	.
umn.319510003935669	531	1	Its	-PRON-	PRP$
umn.319510003935669	531	2	principal	principal	NN
umn.319510003935669	531	3	uses	use	VBZ
umn.319510003935669	531	4	are	be	VBP
umn.319510003935669	531	5	to	to	TO
umn.319510003935669	531	6	build	build	VB
umn.319510003935669	531	7	and	and	CC
umn.319510003935669	531	8	repair	repair	VB
umn.319510003935669	531	9	the	the	DT
umn.319510003935669	531	10	bodily	bodily	JJ
umn.319510003935669	531	11	tissues	tissue	NNS
umn.319510003935669	531	12	and	and	CC
umn.319510003935669	531	13	to	to	TO
umn.319510003935669	531	14	yield	yield	VB
umn.319510003935669	531	15	heat	heat	NN
umn.319510003935669	531	16	and	and	CC
umn.319510003935669	531	17	energy	energy	NN
umn.319510003935669	531	18	to	to	IN
umn.319510003935669	531	19	the	the	DT
umn.319510003935669	531	20	body	body	NN
umn.319510003935669	531	21	.	.	.
umn.319510003935669	532	1	The	the	DT
umn.319510003935669	532	2	white	white	NN
umn.319510003935669	532	3	of	of	IN
umn.319510003935669	532	4	the	the	DT
umn.319510003935669	532	5	egg	egg	NN
umn.319510003935669	532	6	is	be	VBZ
umn.319510003935669	532	7	taken	take	VBN
umn.319510003935669	532	8	as	as	IN
umn.319510003935669	532	9	the	the	DT
umn.319510003935669	532	10	type	type	NN
umn.319510003935669	532	11	of	of	IN
umn.319510003935669	532	12	albumin	albumin	NN
umn.319510003935669	532	13	.	.	.
umn.319510003935669	533	1	foods	food	NNS
umn.319510003935669	533	2	.	.	.
umn.319510003935669	534	1	The	the	DT
umn.319510003935669	534	2	yolk	yolk	NN
umn.319510003935669	534	3	and	and	CC
umn.319510003935669	534	4	the	the	DT
umn.319510003935669	534	5	white	white	JJ
umn.319510003935669	534	6	differ	differ	VBP
umn.319510003935669	534	7	greatly	greatly	RB
umn.319510003935669	534	8	in	in	IN
umn.319510003935669	534	9	com-	com-	NN
umn.319510003935669	534	10	position	position	NN
umn.319510003935669	534	11	.	.	.
umn.319510003935669	535	1	Comparing	compare	VBG
umn.319510003935669	535	2	them	-PRON-	PRP
umn.319510003935669	535	3	,	,	,
umn.319510003935669	535	4	the	the	DT
umn.319510003935669	535	5	white	white	NN
umn.319510003935669	535	6	of	of	IN
umn.319510003935669	535	7	the	the	DT
umn.319510003935669	535	8	egg	egg	NN
umn.319510003935669	535	9	is	be	VBZ
umn.319510003935669	535	10	found	find	VBN
umn.319510003935669	535	11	to	to	TO
umn.319510003935669	535	12	be	be	VB
umn.319510003935669	535	13	more	more	JJR
umn.319510003935669	535	14	than	than	IN
umn.319510003935669	535	15	eight	eight	CD
umn.319510003935669	535	16	-	-	HYPH
umn.319510003935669	535	17	tenths	tenth	NNS
umn.319510003935669	535	18	water	water	NN
umn.319510003935669	535	19	,	,	,
umn.319510003935669	535	20	the	the	DT
umn.319510003935669	535	21	remaining	remain	VBG
umn.319510003935669	535	22	portions	portion	NNS
umn.319510003935669	535	23	be-	be-	IN
umn.319510003935669	535	24	ing	e	VBG
umn.319510003935669	535	25	principally	principally	RB
umn.319510003935669	535	26	albumen	albumen	NNP
umn.319510003935669	535	27	,	,	,
umn.319510003935669	535	28	with	with	IN
umn.319510003935669	535	29	a	a	DT
umn.319510003935669	535	30	small	small	JJ
umn.319510003935669	535	31	amount	amount	NN
umn.319510003935669	535	32	of	of	IN
umn.319510003935669	535	33	mineral	mineral	NN
umn.319510003935669	535	34	matter	matter	NN
umn.319510003935669	535	35	.	.	.
umn.319510003935669	536	1	The	the	DT
umn.319510003935669	536	2	yolk	yolk	NN
umn.319510003935669	536	3	is	be	VBZ
umn.319510003935669	536	4	composed	compose	VBN
umn.319510003935669	536	5	of	of	IN
umn.319510003935669	536	6	about	about	RB
umn.319510003935669	536	7	one	one	CD
umn.319510003935669	536	8	-	-	HYPH
umn.319510003935669	536	9	half	half	NN
umn.319510003935669	536	10	water	water	NN
umn.319510003935669	536	11	,	,	,
umn.319510003935669	536	12	one-	one-	DT
umn.319510003935669	536	13	third	third	JJ
umn.319510003935669	536	14	fat	fat	NN
umn.319510003935669	536	15	,	,	,
umn.319510003935669	536	16	and	and	CC
umn.319510003935669	536	17	nearly	nearly	RB
umn.319510003935669	536	18	one	one	CD
umn.319510003935669	536	19	-	-	HYPH
umn.319510003935669	536	20	sixth	sixth	JJ
umn.319510003935669	536	21	proteid	proteid	NN
umn.319510003935669	536	22	matter	matter	NN
umn.319510003935669	536	23	,	,	,
umn.319510003935669	536	24	with	with	IN
umn.319510003935669	536	25	nearly	nearly	RB
umn.319510003935669	536	26	twice	twice	PDT
umn.319510003935669	536	27	as	as	RB
umn.319510003935669	536	28	much	much	JJ
umn.319510003935669	536	29	mineral	mineral	NN
umn.319510003935669	536	30	matter	matter	NN
umn.319510003935669	536	31	as	as	IN
umn.319510003935669	536	32	the	the	DT
umn.319510003935669	536	33	white	white	NNP
umn.319510003935669	536	34	contains	contain	VBZ
umn.319510003935669	536	35	.	.	.
umn.319510003935669	537	1	COMPOSITION	composition	NN
umn.319510003935669	537	2	OF	of	IN
umn.319510003935669	537	3	THE	the	DT
umn.319510003935669	537	4	EGG	egg	NN
umn.319510003935669	537	5	.	.	.
umn.319510003935669	538	1	Water	water	NN
umn.319510003935669	538	2	...	...	:
umn.319510003935669	538	3	.73.7	.73.7	XX
umn.319510003935669	538	4	per	per	IN
umn.319510003935669	538	5	cent	cent	NN
umn.319510003935669	538	6	.	.	.
umn.319510003935669	539	1	Proteid	Proteid	NNP
umn.319510003935669	539	2	.......	.......	NFP
umn.319510003935669	539	3	..	..	NFP
umn.319510003935669	539	4	14.8	14.8	CD
umn.319510003935669	539	5	per	per	IN
umn.319510003935669	539	6	cent	cent	NN
umn.319510003935669	539	7	ous	ous	JJ
umn.319510003935669	539	8	30	30	CD
umn.319510003935669	539	9	DOMESTIC	domestic	JJ
umn.319510003935669	539	10	SCIENCE	science	NN
umn.319510003935669	539	11	be	be	VB
umn.319510003935669	539	12	covered	cover	VBN
umn.319510003935669	539	13	with	with	IN
umn.319510003935669	539	14	vaseline	vaseline	NN
umn.319510003935669	539	15	,	,	,
umn.319510003935669	539	16	paraffine	paraffine	NN
umn.319510003935669	539	17	,	,	,
umn.319510003935669	539	18	etc	etc	FW
umn.319510003935669	539	19	.	.	FW
umn.319510003935669	539	20	,	,	,
umn.319510003935669	539	21	but	but	CC
umn.319510003935669	539	22	these	these	DT
umn.319510003935669	539	23	are	be	VBP
umn.319510003935669	539	24	liable	liable	JJ
umn.319510003935669	539	25	to	to	TO
umn.319510003935669	539	26	crack	crack	VB
umn.319510003935669	539	27	,	,	,
umn.319510003935669	539	28	and	and	CC
umn.319510003935669	539	29	leave	leave	VB
umn.319510003935669	539	30	places	place	NNS
umn.319510003935669	539	31	for	for	IN
umn.319510003935669	539	32	the	the	DT
umn.319510003935669	539	33	process	process	NN
umn.319510003935669	539	34	of	of	IN
umn.319510003935669	539	35	evaporation	evaporation	NN
umn.319510003935669	539	36	.	.	.
umn.319510003935669	540	1	Water	Water	NNP
umn.319510003935669	540	2	Glass	Glass	NNP
umn.319510003935669	540	3	,	,	,
umn.319510003935669	540	4	which	which	WDT
umn.319510003935669	540	5	may	may	MD
umn.319510003935669	540	6	be	be	VB
umn.319510003935669	540	7	purchased	purchase	VBN
umn.319510003935669	540	8	at	at	IN
umn.319510003935669	540	9	any	any	DT
umn.319510003935669	540	10	drug	drug	NN
umn.319510003935669	540	11	store	store	NN
umn.319510003935669	540	12	,	,	,
umn.319510003935669	540	13	is	be	VBZ
umn.319510003935669	540	14	prepared	prepare	VBN
umn.319510003935669	540	15	for	for	IN
umn.319510003935669	540	16	use	use	NN
umn.319510003935669	540	17	by	by	IN
umn.319510003935669	540	18	mixing	mix	VBG
umn.319510003935669	540	19	it	-PRON-	PRP
umn.319510003935669	540	20	with	with	IN
umn.319510003935669	540	21	ten	ten	CD
umn.319510003935669	540	22	times	time	NNS
umn.319510003935669	540	23	its	-PRON-	PRP$
umn.319510003935669	540	24	bulk	bulk	NN
umn.319510003935669	540	25	of	of	IN
umn.319510003935669	540	26	water	water	NN
umn.319510003935669	540	27	.	.	.
umn.319510003935669	541	1	Place	place	VB
umn.319510003935669	541	2	the	the	DT
umn.319510003935669	541	3	eggs	egg	NNS
umn.319510003935669	541	4	,	,	,
umn.319510003935669	541	5	small	small	JJ
umn.319510003935669	541	6	end	end	NN
umn.319510003935669	541	7	down	down	RP
umn.319510003935669	541	8	,	,	,
umn.319510003935669	541	9	in	in	IN
umn.319510003935669	541	10	an	an	DT
umn.319510003935669	541	11	earthen	earthen	NN
umn.319510003935669	541	12	or	or	CC
umn.319510003935669	541	13	a	a	DT
umn.319510003935669	541	14	wooden	wooden	JJ
umn.319510003935669	541	15	vessel	vessel	NN
umn.319510003935669	541	16	,	,	,
umn.319510003935669	541	17	and	and	CC
umn.319510003935669	541	18	pour	pour	VB
umn.319510003935669	541	19	the	the	DT
umn.319510003935669	541	20	mixture	mixture	NN
umn.319510003935669	541	21	over	over	IN
umn.319510003935669	541	22	them	-PRON-	PRP
umn.319510003935669	541	23	until	until	IN
umn.319510003935669	541	24	they	-PRON-	PRP
umn.319510003935669	541	25	are	be	VBP
umn.319510003935669	541	26	covered	cover	VBN
umn.319510003935669	541	27	.	.	.
umn.319510003935669	542	1	Cover	cover	VB
umn.319510003935669	542	2	the	the	DT
umn.319510003935669	542	3	vessel	vessel	NN
umn.319510003935669	542	4	closely	closely	RB
umn.319510003935669	542	5	and	and	CC
umn.319510003935669	542	6	set	set	VBN
umn.319510003935669	542	7	in	in	IN
umn.319510003935669	542	8	a	a	DT
umn.319510003935669	542	9	cool	cool	JJ
umn.319510003935669	542	10	place	place	NN
umn.319510003935669	542	11	.	.	.
umn.319510003935669	543	1	Ask	ask	VB
umn.319510003935669	543	2	your	-PRON-	PRP$
umn.319510003935669	543	3	druggist	druggist	NN
umn.319510003935669	543	4	for	for	IN
umn.319510003935669	543	5	water	water	NN
umn.319510003935669	543	6	glass	glass	NN
umn.319510003935669	543	7	.	.	.
umn.319510003935669	544	1	As	as	IN
umn.319510003935669	544	2	eggs	egg	NNS
umn.319510003935669	544	3	grow	grow	VBP
umn.319510003935669	544	4	constantly	constantly	RB
umn.319510003935669	544	5	lighter	light	JJR
umn.319510003935669	544	6	with	with	IN
umn.319510003935669	544	7	the	the	DT
umn.319510003935669	544	8	entrance	entrance	NN
umn.319510003935669	544	9	of	of	IN
umn.319510003935669	544	10	the	the	DT
umn.319510003935669	544	11	air	air	NN
umn.319510003935669	544	12	,	,	,
umn.319510003935669	544	13	the	the	DT
umn.319510003935669	544	14	best	good	JJS
umn.319510003935669	544	15	test	test	NN
umn.319510003935669	544	16	for	for	IN
umn.319510003935669	544	17	freshness	freshness	NN
umn.319510003935669	544	18	is	be	VBZ
umn.319510003935669	544	19	to	to	TO
umn.319510003935669	544	20	drop	drop	VB
umn.319510003935669	544	21	them	-PRON-	PRP
umn.319510003935669	544	22	into	into	IN
umn.319510003935669	544	23	a	a	DT
umn.319510003935669	544	24	vessel	vessel	NN
umn.319510003935669	544	25	of	of	IN
umn.319510003935669	544	26	strong	strong	JJ
umn.319510003935669	544	27	,	,	,
umn.319510003935669	544	28	cold	cold	JJ
umn.319510003935669	544	29	salt	salt	NN
umn.319510003935669	544	30	and	and	CC
umn.319510003935669	544	31	water	water	NN
umn.319510003935669	544	32	;	;	:
umn.319510003935669	544	33	1	1	CD
umn.319510003935669	544	34	-	-	SYM
umn.319510003935669	544	35	4	4	CD
umn.319510003935669	544	36	pint	pint	NN
umn.319510003935669	544	37	salt	salt	NN
umn.319510003935669	544	38	to	to	IN
umn.319510003935669	544	39	3	3	CD
umn.319510003935669	544	40	-	-	SYM
umn.319510003935669	544	41	4	4	CD
umn.319510003935669	544	42	pt	pt	NN
umn.319510003935669	544	43	.	.	.
umn.319510003935669	545	1	water	water	NN
umn.319510003935669	545	2	.	.	.
umn.319510003935669	546	1	The	the	DT
umn.319510003935669	546	2	quite	quite	RB
umn.319510003935669	546	3	fresh	fresh	JJ
umn.319510003935669	546	4	egg	egg	NN
umn.319510003935669	546	5	will	will	MD
umn.319510003935669	546	6	go	go	VB
umn.319510003935669	546	7	directly	directly	RB
umn.319510003935669	546	8	to	to	IN
umn.319510003935669	546	9	the	the	DT
umn.319510003935669	546	10	bottom	bottom	NN
umn.319510003935669	546	11	and	and	CC
umn.319510003935669	546	12	remain	remain	VBP
umn.319510003935669	546	13	there	there	RB
umn.319510003935669	546	14	.	.	.
umn.319510003935669	547	1	The	the	DT
umn.319510003935669	547	2	older	old	JJR
umn.319510003935669	547	3	eggs	egg	NNS
umn.319510003935669	547	4	will	will	MD
umn.319510003935669	547	5	bounce	bounce	VB
umn.319510003935669	547	6	up	up	RP
umn.319510003935669	547	7	and	and	CC
umn.319510003935669	547	8	down	down	RB
umn.319510003935669	547	9	,	,	,
umn.319510003935669	547	10	undecided	undecided	JJ
umn.319510003935669	547	11	whether	whether	IN
umn.319510003935669	547	12	to	to	TO
umn.319510003935669	547	13	remain	remain	VB
umn.319510003935669	547	14	or	or	CC
umn.319510003935669	547	15	not	not	RB
umn.319510003935669	547	16	;	;	:
umn.319510003935669	547	17	those	those	DT
umn.319510003935669	547	18	still	still	RB
umn.319510003935669	547	19	older	old	JJR
umn.319510003935669	547	20	will	will	MD
umn.319510003935669	547	21	float	float	VB
umn.319510003935669	547	22	.	.	.
umn.319510003935669	548	1	The	the	DT
umn.319510003935669	548	2	"	"	``
umn.319510003935669	548	3	bad	bad	JJ
umn.319510003935669	548	4	egg	egg	NN
umn.319510003935669	548	5	"	"	''
umn.319510003935669	548	6	will	will	MD
umn.319510003935669	548	7	rise	rise	VB
umn.319510003935669	548	8	directly	directly	RB
umn.319510003935669	548	9	to	to	IN
umn.319510003935669	548	10	the	the	DT
umn.319510003935669	548	11	top	top	NN
umn.319510003935669	548	12	.	.	.
umn.319510003935669	549	1	This	this	DT
umn.319510003935669	549	2	method	method	NN
umn.319510003935669	549	3	of	of	IN
umn.319510003935669	549	4	testing	test	VBG
umn.319510003935669	549	5	eggs	egg	NNS
umn.319510003935669	549	6	is	be	VBZ
umn.319510003935669	549	7	within	within	IN
umn.319510003935669	549	8	the	the	DT
umn.319510003935669	549	9	reach	reach	NN
umn.319510003935669	549	10	of	of	IN
umn.319510003935669	549	11	all	all	DT
umn.319510003935669	549	12	.	.	.
umn.319510003935669	550	1	1	1	LS
umn.319510003935669	550	2	0	0	CD
umn.319510003935669	550	3	05	05	CD
umn.319510003935669	550	4	Fig	fig	NN
umn.319510003935669	550	5	.	.	.
umn.319510003935669	551	1	8	8	CD
umn.319510003935669	551	2	.	.	.
umn.319510003935669	552	1	1	1	LS
umn.319510003935669	552	2	.	.	.
umn.319510003935669	553	1	Vessel	vessel	NN
umn.319510003935669	553	2	of	of	IN
umn.319510003935669	553	3	salt	salt	NN
umn.319510003935669	553	4	and	and	CC
umn.319510003935669	553	5	water	water	NN
umn.319510003935669	553	6	.	.	.
umn.319510003935669	554	1	2	2	LS
umn.319510003935669	554	2	.	.	.
umn.319510003935669	555	1	Surface	surface	NN
umn.319510003935669	555	2	of	of	IN
umn.319510003935669	555	3	water	water	NN
umn.319510003935669	555	4	.	.	.
umn.319510003935669	556	1	3	3	LS
umn.319510003935669	556	2	.	.	.
umn.319510003935669	557	1	Bad	bad	JJ
umn.319510003935669	557	2	eggs	egg	NNS
umn.319510003935669	557	3	,	,	,
umn.319510003935669	557	4	rising	rise	VBG
umn.319510003935669	557	5	above	above	IN
umn.319510003935669	557	6	the	the	DT
umn.319510003935669	557	7	water	water	NN
umn.319510003935669	557	8	.	.	.
umn.319510003935669	558	1	4	4	LS
umn.319510003935669	558	2	.	.	.
umn.319510003935669	559	1	Eggs	eggs	NN
umn.319510003935669	559	2	not	not	RB
umn.319510003935669	559	3	fresh	fresh	JJ
umn.319510003935669	559	4	,	,	,
umn.319510003935669	559	5	rising	rise	VBG
umn.319510003935669	559	6	.	.	.
umn.319510003935669	560	1	5	5	LS
umn.319510003935669	560	2	.	.	.
umn.319510003935669	561	1	Fresh	fresh	JJ
umn.319510003935669	561	2	eggs	egg	NNS
umn.319510003935669	561	3	.	.	.
umn.319510003935669	562	1	COOKING	COOKING	NNP
umn.319510003935669	562	2	31	31	CD
umn.319510003935669	562	3	Soft	Soft	NNP
umn.319510003935669	562	4	Boiled	boil	VBN
umn.319510003935669	562	5	Eggs	Eggs	NNP
umn.319510003935669	562	6	.	.	.
umn.319510003935669	563	1	Place	place	VB
umn.319510003935669	563	2	an	an	DT
umn.319510003935669	563	3	egg	egg	NN
umn.319510003935669	563	4	in	in	IN
umn.319510003935669	563	5	one	one	CD
umn.319510003935669	563	6	pint	pint	NN
umn.319510003935669	563	7	of	of	IN
umn.319510003935669	563	8	boil-	boil-	NN
umn.319510003935669	563	9	ing	ing	DT
umn.319510003935669	563	10	water	water	NN
umn.319510003935669	563	11	,	,	,
umn.319510003935669	563	12	remove	remove	VB
umn.319510003935669	563	13	the	the	DT
umn.319510003935669	563	14	vessel	vessel	NN
umn.319510003935669	563	15	from	from	IN
umn.319510003935669	563	16	the	the	DT
umn.319510003935669	563	17	fire	fire	NN
umn.319510003935669	563	18	,	,	,
umn.319510003935669	563	19	and	and	CC
umn.319510003935669	563	20	let	let	VB
umn.319510003935669	563	21	it	-PRON-	PRP
umn.319510003935669	563	22	stand	stand	VB
umn.319510003935669	563	23	,	,	,
umn.319510003935669	563	24	covered	cover	VBN
umn.319510003935669	563	25	,	,	,
umn.319510003935669	563	26	for	for	IN
umn.319510003935669	563	27	from	from	IN
umn.319510003935669	563	28	7	7	CD
umn.319510003935669	563	29	to	to	TO
umn.319510003935669	563	30	10	10	CD
umn.319510003935669	563	31	minutes	minute	NNS
umn.319510003935669	563	32	.	.	.
umn.319510003935669	564	1	Remove	remove	VB
umn.319510003935669	564	2	the	the	DT
umn.319510003935669	564	3	egg	egg	NN
umn.319510003935669	564	4	and	and	CC
umn.319510003935669	564	5	serve	serve	VB
umn.319510003935669	564	6	immediately	immediately	RB
umn.319510003935669	564	7	.	.	.
umn.319510003935669	565	1	EGG	EGG	NNP
umn.319510003935669	565	2	Toast	Toast	NNP
umn.319510003935669	565	3	.	.	.
umn.319510003935669	566	1	Cut	cut	VB
umn.319510003935669	566	2	stale	stale	JJ
umn.319510003935669	566	3	bread	bread	NN
umn.319510003935669	566	4	in	in	IN
umn.319510003935669	566	5	slices	slice	NNS
umn.319510003935669	566	6	one	one	CD
umn.319510003935669	566	7	-	-	HYPH
umn.319510003935669	566	8	fourth	fourth	JJ
umn.319510003935669	566	9	inch	inch	NN
umn.319510003935669	566	10	in	in	IN
umn.319510003935669	566	11	thickness	thickness	NN
umn.319510003935669	566	12	.	.	.
umn.319510003935669	567	1	When	when	WRB
umn.319510003935669	567	2	using	use	VBG
umn.319510003935669	567	3	gas	gas	NN
umn.319510003935669	567	4	,	,	,
umn.319510003935669	567	5	place	place	VB
umn.319510003935669	567	6	slice	slice	NN
umn.319510003935669	567	7	on	on	IN
umn.319510003935669	567	8	asbestos	asbestos	NN
umn.319510003935669	567	9	mat	mat	NN
umn.319510003935669	567	10	.	.	.
umn.319510003935669	568	1	Toast	toast	NN
umn.319510003935669	568	2	brown	brown	JJ
umn.319510003935669	568	3	on	on	IN
umn.319510003935669	568	4	each	each	DT
umn.319510003935669	568	5	side	side	NN
umn.319510003935669	568	6	,	,	,
umn.319510003935669	568	7	place	place	NN
umn.319510003935669	568	8	in	in	IN
umn.319510003935669	568	9	piles	pile	NNS
umn.319510003935669	568	10	,	,	,
umn.319510003935669	568	11	after	after	IN
umn.319510003935669	568	12	buttering	butter	VBG
umn.319510003935669	568	13	each	each	DT
umn.319510003935669	568	14	side	side	NN
umn.319510003935669	568	15	.	.	.
umn.319510003935669	569	1	To	to	TO
umn.319510003935669	569	2	moisten	moisten	VB
umn.319510003935669	569	3	,	,	,
umn.319510003935669	569	4	if	if	IN
umn.319510003935669	569	5	desired	desire	VBN
umn.319510003935669	569	6	,	,	,
umn.319510003935669	569	7	dip	dip	VB
umn.319510003935669	569	8	the	the	DT
umn.319510003935669	569	9	slices	slice	NNS
umn.319510003935669	569	10	quickly	quickly	RB
umn.319510003935669	569	11	into	into	IN
umn.319510003935669	569	12	boil-	boil-	JJ
umn.319510003935669	569	13	ing	ing	DT
umn.319510003935669	569	14	salted	salted	JJ
umn.319510003935669	569	15	water	water	NN
umn.319510003935669	569	16	before	before	IN
umn.319510003935669	569	17	buttering	butter	VBG
umn.319510003935669	569	18	.	.	.
umn.319510003935669	570	1	Break	break	NN
umn.319510003935669	570	2	eggs	egg	NNS
umn.319510003935669	570	3	,	,	,
umn.319510003935669	570	4	soft	soft	RB
umn.319510003935669	570	5	-	-	HYPH
umn.319510003935669	570	6	boiled	boiled	JJ
umn.319510003935669	570	7	,	,	,
umn.319510003935669	570	8	on	on	IN
umn.319510003935669	570	9	the	the	DT
umn.319510003935669	570	10	toast	toast	NN
umn.319510003935669	570	11	,	,	,
umn.319510003935669	570	12	one	one	CD
umn.319510003935669	570	13	egg	egg	NN
umn.319510003935669	570	14	on	on	IN
umn.319510003935669	570	15	each	each	DT
umn.319510003935669	570	16	slice	slice	NN
umn.319510003935669	570	17	.	.	.
umn.319510003935669	571	1	Serve	serve	VB
umn.319510003935669	571	2	hot	hot	JJ
umn.319510003935669	571	3	.	.	.
umn.319510003935669	572	1	LESSON	LESSON	NNP
umn.319510003935669	572	2	6	6	CD
umn.319510003935669	572	3	.	.	.
umn.319510003935669	573	1	GLUTEN	GLUTEN	NNP
umn.319510003935669	573	2	is	be	VBZ
umn.319510003935669	573	3	vegetable	vegetable	NN
umn.319510003935669	573	4	proteid	proteid	NN
umn.319510003935669	573	5	,	,	,
umn.319510003935669	573	6	found	find	VBN
umn.319510003935669	573	7	in	in	IN
umn.319510003935669	573	8	all	all	DT
umn.319510003935669	573	9	cereals	cereal	NNS
umn.319510003935669	573	10	.	.	.
umn.319510003935669	574	1	It	-PRON-	PRP
umn.319510003935669	574	2	is	be	VBZ
umn.319510003935669	574	3	the	the	DT
umn.319510003935669	574	4	gummy	gummy	JJ
umn.319510003935669	574	5	substance	substance	NN
umn.319510003935669	574	6	found	find	VBD
umn.319510003935669	574	7	when	when	WRB
umn.319510003935669	574	8	chewing	chew	VBG
umn.319510003935669	574	9	uncooked	uncooked	JJ
umn.319510003935669	574	10	kernels	kernel	NNS
umn.319510003935669	574	11	of	of	IN
umn.319510003935669	574	12	wheat	wheat	NN
umn.319510003935669	574	13	.	.	.
umn.319510003935669	575	1	It	-PRON-	PRP
umn.319510003935669	575	2	is	be	VBZ
umn.319510003935669	575	3	named	name	VBN
umn.319510003935669	575	4	from	from	IN
umn.319510003935669	575	5	the	the	DT
umn.319510003935669	575	6	word	word	NN
umn.319510003935669	575	7	glue	glue	NN
umn.319510003935669	575	8	,	,	,
umn.319510003935669	575	9	as	as	IN
umn.319510003935669	575	10	its	-PRON-	PRP$
umn.319510003935669	575	11	principal	principal	JJ
umn.319510003935669	575	12	property	property	NN
umn.319510003935669	575	13	is	be	VBZ
umn.319510003935669	575	14	like	like	IN
umn.319510003935669	575	15	that	that	DT
umn.319510003935669	575	16	of	of	IN
umn.319510003935669	575	17	glue	glue	NN
umn.319510003935669	575	18	.	.	.
umn.319510003935669	576	1	In	in	IN
umn.319510003935669	576	2	making	make	VBG
umn.319510003935669	576	3	paste	paste	NN
umn.319510003935669	576	4	of	of	IN
umn.319510003935669	576	5	flour	flour	NN
umn.319510003935669	576	6	,	,	,
umn.319510003935669	576	7	this	this	DT
umn.319510003935669	576	8	gluey	gluey	JJ
umn.319510003935669	576	9	property	property	NN
umn.319510003935669	576	10	of	of	IN
umn.319510003935669	576	11	the	the	DT
umn.319510003935669	576	12	flour	flour	NN
umn.319510003935669	576	13	is	be	VBZ
umn.319510003935669	576	14	easily	easily	RB
umn.319510003935669	576	15	discovered	discover	VBN
umn.319510003935669	576	16	.	.	.
umn.319510003935669	577	1	GENERAL	general	NN
umn.319510003935669	577	2	DIRECTIONS	direction	NNS
umn.319510003935669	577	3	FOR	for	IN
umn.319510003935669	577	4	COOKING	cooking	NN
umn.319510003935669	577	5	CEREALS	cereal	NNS
umn.319510003935669	577	6	.	.	.
umn.319510003935669	578	1	Stir	stir	VB
umn.319510003935669	578	2	the	the	DT
umn.319510003935669	578	3	cereal	cereal	NN
umn.319510003935669	578	4	gradually	gradually	RB
umn.319510003935669	578	5	into	into	IN
umn.319510003935669	578	6	the	the	DT
umn.319510003935669	578	7	required	require	VBN
umn.319510003935669	578	8	quantity	quantity	NN
umn.319510003935669	578	9	of	of	IN
umn.319510003935669	578	10	boiling	boil	VBG
umn.319510003935669	578	11	water	water	NN
umn.319510003935669	578	12	,	,	,
umn.319510003935669	578	13	adding	add	VBG
umn.319510003935669	578	14	one	one	CD
umn.319510003935669	578	15	teaspoonful	teaspoonful	NN
umn.319510003935669	578	16	of	of	IN
umn.319510003935669	578	17	salt	salt	NN
umn.319510003935669	578	18	for	for	IN
umn.319510003935669	578	19	each	each	DT
umn.319510003935669	578	20	cup	cup	NN
umn.319510003935669	578	21	of	of	IN
umn.319510003935669	578	22	cereal	cereal	NN
umn.319510003935669	578	23	.	.	.
umn.319510003935669	579	1	Cook	cook	VB
umn.319510003935669	579	2	the	the	DT
umn.319510003935669	579	3	mixture	mixture	NN
umn.319510003935669	579	4	rapidly	rapidly	RB
umn.319510003935669	579	5	at	at	IN
umn.319510003935669	579	6	first	first	RB
umn.319510003935669	579	7	,	,	,
umn.319510003935669	579	8	about	about	RB
umn.319510003935669	579	9	ten	ten	CD
umn.319510003935669	579	10	minutes	minute	NNS
umn.319510003935669	579	11	,	,	,
umn.319510003935669	579	12	directly	directly	RB
umn.319510003935669	579	13	over	over	IN
umn.319510003935669	579	14	the	the	DT
umn.319510003935669	579	15	stove	stove	NN
umn.319510003935669	579	16	;	;	:
umn.319510003935669	579	17	then	then	RB
umn.319510003935669	579	18	place	place	VB
umn.319510003935669	579	19	it	-PRON-	PRP
umn.319510003935669	579	20	over	over	IN
umn.319510003935669	579	21	boiling	boil	VBG
umn.319510003935669	579	22	water	water	NN
umn.319510003935669	579	23	,	,	,
umn.319510003935669	579	24	and	and	CC
umn.319510003935669	579	25	cook	cook	VB
umn.319510003935669	579	26	from	from	IN
umn.319510003935669	579	27	twenty	twenty	CD
umn.319510003935669	579	28	to	to	TO
umn.319510003935669	579	29	forty	forty	CD
umn.319510003935669	579	30	-	-	HYPH
umn.319510003935669	579	31	five	five	CD
umn.319510003935669	579	32	minutes	minute	NNS
umn.319510003935669	579	33	longer	long	RBR
umn.319510003935669	579	34	,	,	,
umn.319510003935669	579	35	according	accord	VBG
umn.319510003935669	579	36	to	to	IN
umn.319510003935669	579	37	cereal	cereal	NN
umn.319510003935669	579	38	used	use	VBN
umn.319510003935669	579	39	.	.	.
umn.319510003935669	580	1	To	to	TO
umn.319510003935669	580	2	save	save	VB
umn.319510003935669	580	3	time	time	NN
umn.319510003935669	580	4	in	in	IN
umn.319510003935669	580	5	cooking	cooking	NN
umn.319510003935669	580	6	,	,	,
umn.319510003935669	580	7	soak	soak	VB
umn.319510003935669	580	8	the	the	DT
umn.319510003935669	580	9	cereals	cereal	NNS
umn.319510003935669	580	10	in	in	IN
umn.319510003935669	580	11	water	water	NN
umn.319510003935669	580	12	before	before	IN
umn.319510003935669	580	13	cooking	cook	VBG
umn.319510003935669	580	14	;	;	:
umn.319510003935669	580	15	this	this	DT
umn.319510003935669	580	16	is	be	VBZ
umn.319510003935669	580	17	especially	especially	RB
umn.319510003935669	580	18	helpful	helpful	JJ
umn.319510003935669	580	19	in	in	IN
umn.319510003935669	580	20	cooking	cook	VBG
umn.319510003935669	580	21	coarse	coarse	NN
umn.319510003935669	580	22	cereals	cereal	NNS
umn.319510003935669	580	23	.	.	.
umn.319510003935669	581	1	Fine	fine	JJ
umn.319510003935669	581	2	cereals	cereal	NNS
umn.319510003935669	581	3	should	should	MD
umn.319510003935669	581	4	be	be	VB
umn.319510003935669	581	5	mixed	mix	VBN
umn.319510003935669	581	6	with	with	IN
umn.319510003935669	581	7	cold	cold	JJ
umn.319510003935669	581	8	water	water	NN
umn.319510003935669	581	9	,	,	,
umn.319510003935669	581	10	to	to	IN
umn.319510003935669	581	11	the	the	DT
umn.319510003935669	581	12	consistency	consistency	NN
umn.319510003935669	581	13	of	of	IN
umn.319510003935669	581	14	thick	thick	JJ
umn.319510003935669	581	15	pancake	pancake	NN
umn.319510003935669	581	16	batter	batter	NN
umn.319510003935669	581	17	,	,	,
umn.319510003935669	581	18	before	before	IN
umn.319510003935669	581	19	stirring	stir	VBG
umn.319510003935669	581	20	into	into	IN
umn.319510003935669	581	21	the	the	DT
umn.319510003935669	581	22	boiling	boiling	NN
umn.319510003935669	581	23	water	water	NN
umn.319510003935669	581	24	.	.	.
umn.319510003935669	582	1	This	this	DT
umn.319510003935669	582	2	prevents	prevent	VBZ
umn.319510003935669	582	3	lumping	lump	VBG
umn.319510003935669	582	4	.	.	.
umn.319510003935669	583	1	Cook	cook	VB
umn.319510003935669	583	2	prepared	prepared	JJ
umn.319510003935669	583	3	market	market	NN
umn.319510003935669	583	4	preparations	preparation	NNS
umn.319510003935669	583	5	much	much	RB
umn.319510003935669	583	6	longer	long	RBR
umn.319510003935669	583	7	than	than	IN
umn.319510003935669	583	8	is	be	VBZ
umn.319510003935669	583	9	indicated	indicate	VBN
umn.319510003935669	583	10	by	by	IN
umn.319510003935669	583	11	the	the	DT
umn.319510003935669	583	12	directions	direction	NNS
umn.319510003935669	583	13	on	on	IN
umn.319510003935669	583	14	the	the	DT
umn.319510003935669	583	15	package	package	NN
umn.319510003935669	583	16	.	.	.
umn.319510003935669	584	1	In	in	IN
umn.319510003935669	584	2	serving	serve	VBG
umn.319510003935669	584	3	cereals	cereal	NNS
umn.319510003935669	584	4	,	,	,
umn.319510003935669	584	5	milk	milk	NN
umn.319510003935669	584	6	or	or	CC
umn.319510003935669	584	7	cream	cream	NN
umn.319510003935669	584	8	should	should	MD
umn.319510003935669	584	9	be	be	VB
umn.319510003935669	584	10	used	use	VBN
umn.319510003935669	584	11	to	to	IN
umn.319510003935669	584	12	sup	sup	NN
umn.319510003935669	584	13	:	:	:
umn.319510003935669	584	14	ply	ply	VB
umn.319510003935669	584	15	fat	fat	JJ
umn.319510003935669	584	16	,	,	,
umn.319510003935669	584	17	in	in	IN
umn.319510003935669	584	18	which	which	WDT
umn.319510003935669	584	19	they	-PRON-	PRP
umn.319510003935669	584	20	are	be	VBP
umn.319510003935669	584	21	deficient	deficient	JJ
umn.319510003935669	584	22	.	.	.
umn.319510003935669	585	1	TABLE	table	NN
umn.319510003935669	585	2	FOR	for	IN
umn.319510003935669	585	3	COOKING	cooking	NN
umn.319510003935669	585	4	CEREALS	cereal	NNS
umn.319510003935669	585	5	.	.	.
umn.319510003935669	586	1	KIND	KIND	NNP
umn.319510003935669	586	2	QUANTITY	QUANTITY	NNP
umn.319510003935669	586	3	WATER	water	NN
umn.319510003935669	586	4	Rolled	roll	VBD
umn.319510003935669	586	5	Oats	Oats	NNP
umn.319510003935669	586	6	.......	.......	NFP
umn.319510003935669	586	7	1c	1c	NN
umn.319510003935669	586	8	.	.	.
umn.319510003935669	587	1	2c	2c	NNP
umn.319510003935669	587	2	.	.	.
umn.319510003935669	588	1	Rolled	roll	VBN
umn.319510003935669	588	2	Avena	Avena	NNP
umn.319510003935669	588	3	...............	...............	NNP
umn.319510003935669	588	4	1c	1c	NN
umn.319510003935669	588	5	.	.	.
umn.319510003935669	589	1	2	2	LS
umn.319510003935669	589	2	.	.	.
umn.319510003935669	590	1	TIME	time	NN
umn.319510003935669	590	2	45	45	CD
umn.319510003935669	590	3	m.	m.	NN
umn.319510003935669	590	4	45	45	CD
umn.319510003935669	590	5	m.	m.	NN
umn.319510003935669	590	6	32	32	CD
umn.319510003935669	590	7	DOMESTIC	domestic	JJ
umn.319510003935669	590	8	SCIENCE	science	NN
umn.319510003935669	590	9	TIME	time	NN
umn.319510003935669	590	10	30	30	CD
umn.319510003935669	590	11	m.	m.	NN
umn.319510003935669	590	12	25	25	CD
umn.319510003935669	590	13	m	m	NN
umn.319510003935669	590	14	:	:	:
umn.319510003935669	590	15	KIND	KIND	NNP
umn.319510003935669	590	16	QUANTITY	QUANTITY	NNP
umn.319510003935669	590	17	WATER	water	NN
umn.319510003935669	590	18	Wheatena	Wheatena	NNP
umn.319510003935669	590	19	,	,	,
umn.319510003935669	590	20	Cream	Cream	NNP
umn.319510003935669	590	21	of	of	IN
umn.319510003935669	590	22	Wheat	Wheat	NNP
umn.319510003935669	590	23	,	,	,
umn.319510003935669	590	24	etc	etc	FW
umn.319510003935669	590	25	.....	.....	NFP
umn.319510003935669	590	26	1c	1c	NNP
umn.319510003935669	590	27	.	.	.
umn.319510003935669	591	1	3	3	CD
umn.319510003935669	591	2	3	3	CD
umn.319510003935669	591	3	-	-	HYPH
umn.319510003935669	591	4	4c	4c	CD
umn.319510003935669	591	5	.	.	.
umn.319510003935669	592	1	Rice	Rice	NNP
umn.319510003935669	592	2	(	(	-LRB-
umn.319510003935669	592	3	Steamed	Steamed	NNP
umn.319510003935669	592	4	)	)	-RRB-
umn.319510003935669	592	5	.	.	.
umn.319510003935669	593	1	1c	1c	NNP
umn.319510003935669	593	2	.	.	.
umn.319510003935669	594	1	2	2	CD
umn.319510003935669	594	2	3	3	CD
umn.319510003935669	594	3	-	-	SYM
umn.319510003935669	594	4	4	4	CD
umn.319510003935669	594	5	to	to	IN
umn.319510003935669	594	6	4c	4c	CD
umn.319510003935669	594	7	.	.	.
umn.319510003935669	595	1	45	45	CD
umn.319510003935669	595	2	to	to	TO
umn.319510003935669	595	3	50	50	CD
umn.319510003935669	595	4	m.	m.	NN
umn.319510003935669	595	5	Rice	Rice	NNP
umn.319510003935669	595	6	(	(	-LRB-
umn.319510003935669	595	7	Boiled	Boiled	NNP
umn.319510003935669	595	8	)	)	-RRB-
umn.319510003935669	595	9	1c	1c	NN
umn.319510003935669	595	10	.	.	.
umn.319510003935669	596	1	6c	6c	NNP
umn.319510003935669	596	2	.	.	.
umn.319510003935669	597	1	Cornmeal	cornmeal	NN
umn.319510003935669	597	2	.....	.....	NFP
umn.319510003935669	597	3	1c	1c	NN
umn.319510003935669	597	4	.	.	.
umn.319510003935669	598	1	3	3	CD
umn.319510003935669	598	2	1	1	CD
umn.319510003935669	598	3	-	-	HYPH
umn.319510003935669	598	4	2c	2c	NNS
umn.319510003935669	598	5	.	.	.
umn.319510003935669	599	1	2	2	CD
umn.319510003935669	599	2	hrs	hrs	NN
umn.319510003935669	599	3	.	.	.
umn.319510003935669	600	1	Oatmeal	oatmeal	NN
umn.319510003935669	600	2	1c	1c	CD
umn.319510003935669	600	3	.	.	.
umn.319510003935669	601	1	4c	4c	LS
umn.319510003935669	601	2	.	.	.
umn.319510003935669	602	1	3	3	CD
umn.319510003935669	602	2	to	to	IN
umn.319510003935669	602	3	4	4	CD
umn.319510003935669	602	4	hrs	hrs	NN
umn.319510003935669	602	5	.	.	.
umn.319510003935669	603	1	Cracked	crack	VBN
umn.319510003935669	603	2	Wheat	Wheat	NNP
umn.319510003935669	603	3	..	..	NFP
umn.319510003935669	603	4	1c	1c	NN
umn.319510003935669	603	5	.	.	.
umn.319510003935669	604	1	4c	4c	LS
umn.319510003935669	604	2	.	.	.
umn.319510003935669	605	1	3	3	CD
umn.319510003935669	605	2	to	to	IN
umn.319510003935669	605	3	4	4	CD
umn.319510003935669	605	4	hrs	hrs	NN
umn.319510003935669	605	5	:	:	:
umn.319510003935669	605	6	Hominy	hominy	NN
umn.319510003935669	605	7	(	(	-LRB-
umn.319510003935669	605	8	Fine	fine	JJ
umn.319510003935669	605	9	)	)	-RRB-
umn.319510003935669	605	10	............	............	NFP
umn.319510003935669	605	11	Ic	Ic	NNP
umn.319510003935669	605	12	.	.	.
umn.319510003935669	606	1	4c	4c	LS
umn.319510003935669	606	2	.	.	.
umn.319510003935669	607	1	1	1	CD
umn.319510003935669	607	2	hr	hr	NN
umn.319510003935669	607	3	.	.	.
umn.319510003935669	608	1	LESSON	LESSON	NNP
umn.319510003935669	608	2	7	7	CD
umn.319510003935669	608	3	.	.	.
umn.319510003935669	609	1	ANIMAL	ANIMAL	NNP
umn.319510003935669	609	2	Casein	Casein	NNP
umn.319510003935669	609	3	is	be	VBZ
umn.319510003935669	609	4	a	a	DT
umn.319510003935669	609	5	proteid	proteid	NN
umn.319510003935669	609	6	of	of	IN
umn.319510003935669	609	7	milk	milk	NN
umn.319510003935669	609	8	.	.	.
umn.319510003935669	610	1	It	-PRON-	PRP
umn.319510003935669	610	2	constitutes	constitute	VBZ
umn.319510003935669	610	3	nearly	nearly	RB
umn.319510003935669	610	4	3.3	3.3	CD
umn.319510003935669	610	5	per	per	IN
umn.319510003935669	610	6	cent	cent	NN
umn.319510003935669	610	7	of	of	IN
umn.319510003935669	610	8	the	the	DT
umn.319510003935669	610	9	milk	milk	NN
umn.319510003935669	610	10	.	.	.
umn.319510003935669	611	1	It	-PRON-	PRP
umn.319510003935669	611	2	is	be	VBZ
umn.319510003935669	611	3	coagulated	coagulate	VBN
umn.319510003935669	611	4	by	by	IN
umn.319510003935669	611	5	acids	acid	NNS
umn.319510003935669	611	6	,	,	,
umn.319510003935669	611	7	causing	cause	VBG
umn.319510003935669	611	8	a	a	DT
umn.319510003935669	611	9	solid	solid	JJ
umn.319510003935669	611	10	curd	curd	NN
umn.319510003935669	611	11	to	to	TO
umn.319510003935669	611	12	separate	separate	VB
umn.319510003935669	611	13	from	from	IN
umn.319510003935669	611	14	the	the	DT
umn.319510003935669	611	15	liquid	liquid	JJ
umn.319510003935669	611	16	part	part	NN
umn.319510003935669	611	17	of	of	IN
umn.319510003935669	611	18	the	the	DT
umn.319510003935669	611	19	milk	milk	NN
umn.319510003935669	611	20	.	.	.
umn.319510003935669	612	1	The	the	DT
umn.319510003935669	612	2	liquid	liquid	JJ
umn.319510003935669	612	3	part	part	NN
umn.319510003935669	612	4	is	be	VBZ
umn.319510003935669	612	5	then	then	RB
umn.319510003935669	612	6	called	call	VBN
umn.319510003935669	612	7	“	"	``
umn.319510003935669	612	8	whey	whey	NN
umn.319510003935669	612	9	.	.	.
umn.319510003935669	612	10	"	"	''
umn.319510003935669	613	1	Casein	Casein	NNP
umn.319510003935669	613	2	can	can	MD
umn.319510003935669	613	3	also	also	RB
umn.319510003935669	613	4	be	be	VB
umn.319510003935669	613	5	coagulated	coagulate	VBN
umn.319510003935669	613	6	by	by	IN
umn.319510003935669	613	7	rennet	rennet	NN
umn.319510003935669	613	8	,	,	,
umn.319510003935669	613	9	a	a	DT
umn.319510003935669	613	10	substance	substance	NN
umn.319510003935669	613	11	prepared	prepare	VBN
umn.319510003935669	613	12	from	from	IN
umn.319510003935669	613	13	the	the	DT
umn.319510003935669	613	14	lining	lining	NN
umn.319510003935669	613	15	of	of	IN
umn.319510003935669	613	16	the	the	DT
umn.319510003935669	613	17	stomach	stomach	NN
umn.319510003935669	613	18	of	of	IN
umn.319510003935669	613	19	the	the	DT
umn.319510003935669	613	20	calf	calf	NN
umn.319510003935669	613	21	.	.	.
umn.319510003935669	614	1	The	the	DT
umn.319510003935669	614	2	coagluated	coagluated	JJ
umn.319510003935669	614	3	casein	casein	NN
umn.319510003935669	614	4	of	of	IN
umn.319510003935669	614	5	milk	milk	NN
umn.319510003935669	614	6	,	,	,
umn.319510003935669	614	7	called	call	VBN
umn.319510003935669	614	8	curd	curd	NN
umn.319510003935669	614	9	,	,	,
umn.319510003935669	614	10	is	be	VBZ
umn.319510003935669	614	11	pressed	press	VBN
umn.319510003935669	614	12	together	together	RB
umn.319510003935669	614	13	to	to	TO
umn.319510003935669	614	14	make	make	VB
umn.319510003935669	614	15	cheese	cheese	NN
umn.319510003935669	614	16	.	.	.
umn.319510003935669	615	1	The	the	DT
umn.319510003935669	615	2	whey	whey	NN
umn.319510003935669	615	3	which	which	WDT
umn.319510003935669	615	4	remains	remain	VBZ
umn.319510003935669	615	5	after	after	IN
umn.319510003935669	615	6	the	the	DT
umn.319510003935669	615	7	curd	curd	NN
umn.319510003935669	615	8	is	be	VBZ
umn.319510003935669	615	9	removed	remove	VBN
umn.319510003935669	615	10	,	,	,
umn.319510003935669	615	11	consists	consist	VBZ
umn.319510003935669	615	12	of	of	IN
umn.319510003935669	615	13	the	the	DT
umn.319510003935669	615	14	water	water	NN
umn.319510003935669	615	15	of	of	IN
umn.319510003935669	615	16	the	the	DT
umn.319510003935669	615	17	milk	milk	NN
umn.319510003935669	615	18	,	,	,
umn.319510003935669	615	19	holding	hold	VBG
umn.319510003935669	615	20	in	in	IN
umn.319510003935669	615	21	solution	solution	NN
umn.319510003935669	615	22	a	a	DT
umn.319510003935669	615	23	little	little	JJ
umn.319510003935669	615	24	sugar	sugar	NN
umn.319510003935669	615	25	and	and	CC
umn.319510003935669	615	26	some	some	DT
umn.319510003935669	615	27	mineral	mineral	NN
umn.319510003935669	615	28	matter	matter	NN
umn.319510003935669	615	29	,	,	,
umn.319510003935669	615	30	with	with	IN
umn.319510003935669	615	31	other	other	JJ
umn.319510003935669	615	32	soluble	soluble	JJ
umn.319510003935669	615	33	substances	substance	NNS
umn.319510003935669	615	34	in	in	IN
umn.319510003935669	615	35	very	very	RB
umn.319510003935669	615	36	small	small	JJ
umn.319510003935669	615	37	amounts	amount	NNS
umn.319510003935669	615	38	.	.	.
umn.319510003935669	616	1	It	-PRON-	PRP
umn.319510003935669	616	2	has	have	VBZ
umn.319510003935669	616	3	some	some	DT
umn.319510003935669	616	4	nutritive	nutritive	JJ
umn.319510003935669	616	5	value	value	NN
umn.319510003935669	616	6	,	,	,
umn.319510003935669	616	7	and	and	CC
umn.319510003935669	616	8	is	be	VBZ
umn.319510003935669	616	9	frequent-	frequent-	VBG
umn.319510003935669	616	10	ly	ly	XX
umn.319510003935669	616	11	used	use	VBN
umn.319510003935669	616	12	for	for	IN
umn.319510003935669	616	13	nourishment	nourishment	NN
umn.319510003935669	616	14	for	for	IN
umn.319510003935669	616	15	invalids	invalid	NNS
umn.319510003935669	616	16	and	and	CC
umn.319510003935669	616	17	infants	infant	NNS
umn.319510003935669	616	18	.	.	.
umn.319510003935669	617	1	The	the	DT
umn.319510003935669	617	2	curd	curd	NN
umn.319510003935669	617	3	consists	consist	VBZ
umn.319510003935669	617	4	principally	principally	RB
umn.319510003935669	617	5	of	of	IN
umn.319510003935669	617	6	the	the	DT
umn.319510003935669	617	7	coagulated	coagulate	VBN
umn.319510003935669	617	8	casein	casein	NN
umn.319510003935669	617	9	and	and	CC
umn.319510003935669	617	10	the	the	DT
umn.319510003935669	617	11	fat	fat	NN
umn.319510003935669	617	12	of	of	IN
umn.319510003935669	617	13	the	the	DT
umn.319510003935669	617	14	milk	milk	NN
umn.319510003935669	617	15	,	,	,
umn.319510003935669	617	16	with	with	IN
umn.319510003935669	617	17	some	some	DT
umn.319510003935669	617	18	mineral	mineral	NN
umn.319510003935669	617	19	matters	matter	NNS
umn.319510003935669	617	20	.	.	.
umn.319510003935669	618	1	Cheese	cheese	NN
umn.319510003935669	618	2	is	be	VBZ
umn.319510003935669	618	3	highly	highly	RB
umn.319510003935669	618	4	nutritious	nutritious	JJ
umn.319510003935669	618	5	,	,	,
umn.319510003935669	618	6	Skimmed	skim	VBN
umn.319510003935669	618	7	milk	milk	NN
umn.319510003935669	618	8	cheese	cheese	NN
umn.319510003935669	618	9	is	be	VBZ
umn.319510003935669	618	10	nearly	nearly	RB
umn.319510003935669	618	11	one	one	CD
umn.319510003935669	618	12	-	-	HYPH
umn.319510003935669	618	13	half	half	NN
umn.319510003935669	618	14	pro-	pro-	JJ
umn.319510003935669	618	15	teid	teid	NN
umn.319510003935669	618	16	,	,	,
umn.319510003935669	618	17	while	while	IN
umn.319510003935669	618	18	cheese	cheese	NN
umn.319510003935669	618	19	made	make	VBN
umn.319510003935669	618	20	from	from	IN
umn.319510003935669	618	21	unskimmed	unskimmed	JJ
umn.319510003935669	618	22	milk	milk	NN
umn.319510003935669	618	23	is	be	VBZ
umn.319510003935669	618	24	only	only	RB
umn.319510003935669	618	25	about	about	RB
umn.319510003935669	618	26	one	one	CD
umn.319510003935669	618	27	-	-	HYPH
umn.319510003935669	618	28	third	third	NN
umn.319510003935669	618	29	proteid	proteid	NN
umn.319510003935669	618	30	,	,	,
umn.319510003935669	618	31	one	one	CD
umn.319510003935669	618	32	third	third	JJ
umn.319510003935669	618	33	fat	fat	NN
umn.319510003935669	618	34	and	and	CC
umn.319510003935669	618	35	the	the	DT
umn.319510003935669	618	36	remaining	remain	VBG
umn.319510003935669	618	37	third	third	NN
umn.319510003935669	618	38	is	be	VBZ
umn.319510003935669	618	39	composed	compose	VBN
umn.319510003935669	618	40	of	of	IN
umn.319510003935669	618	41	water	water	NN
umn.319510003935669	618	42	,	,	,
umn.319510003935669	618	43	with	with	IN
umn.319510003935669	618	44	small	small	JJ
umn.319510003935669	618	45	amounts	amount	NNS
umn.319510003935669	618	46	of	of	IN
umn.319510003935669	618	47	mineral	mineral	NN
umn.319510003935669	618	48	matters	matter	NNS
umn.319510003935669	618	49	.	.	.
umn.319510003935669	619	1	A.	A.	NNP
umn.319510003935669	620	1	B.	B.	NNP
umn.319510003935669	621	1	Fig	Fig	NNP
umn.319510003935669	621	2	.	.	.
umn.319510003935669	622	1	9	9	LS
umn.319510003935669	622	2	.	.	.
umn.319510003935669	623	1	COOKING	COOKING	NNP
umn.319510003935669	623	2	33	33	CD
umn.319510003935669	623	3	1	1	CD
umn.319510003935669	623	4	A	a	CD
umn.319510003935669	623	5	-	-	HYPH
umn.319510003935669	623	6	Skimmed	skim	VBN
umn.319510003935669	623	7	-	-	HYPH
umn.319510003935669	623	8	milk	milk	NN
umn.319510003935669	623	9	Cheese	Cheese	NNP
umn.319510003935669	623	10	.	.	.
umn.319510003935669	624	1	1	1	LS
umn.319510003935669	624	2	.	.	.
umn.319510003935669	625	1	Proteid	Proteid	NNP
umn.319510003935669	625	2	;	;	:
umn.319510003935669	625	3	2	2	CD
umn.319510003935669	625	4	.	.	.
umn.319510003935669	626	1	Water	water	NN
umn.319510003935669	626	2	;	;	:
umn.319510003935669	626	3	3	3	CD
umn.319510003935669	626	4	.	.	.
umn.319510003935669	627	1	Fat	fat	JJ
umn.319510003935669	627	2	;	;	:
umn.319510003935669	627	3	4	4	CD
umn.319510003935669	627	4	.	.	.
umn.319510003935669	628	1	Mineral	Mineral	NNP
umn.319510003935669	628	2	Matter	Matter	NNP
umn.319510003935669	628	3	.	.	.
umn.319510003935669	629	1	B.-Full	B.-Full	NNP
umn.319510003935669	629	2	Cream	Cream	NNP
umn.319510003935669	629	3	Cheese	Cheese	NNP
umn.319510003935669	629	4	.	.	.
umn.319510003935669	630	1	1	1	LS
umn.319510003935669	630	2	.	.	.
umn.319510003935669	631	1	Proteid	Proteid	NNP
umn.319510003935669	631	2	;	;	:
umn.319510003935669	631	3	2	2	CD
umn.319510003935669	631	4	.	.	.
umn.319510003935669	632	1	Fat	fat	JJ
umn.319510003935669	632	2	;	;	:
umn.319510003935669	632	3	3	3	CD
umn.319510003935669	632	4	.	.	.
umn.319510003935669	633	1	Water	water	NN
umn.319510003935669	633	2	;	;	:
umn.319510003935669	633	3	4	4	CD
umn.319510003935669	633	4	.	.	.
umn.319510003935669	634	1	Mineral	Mineral	NNP
umn.319510003935669	634	2	Matter	Matter	NNP
umn.319510003935669	634	3	.	.	.
umn.319510003935669	635	1	As	as	IN
umn.319510003935669	635	2	cheese	cheese	NN
umn.319510003935669	635	3	contains	contain	VBZ
umn.319510003935669	635	4	no	no	DT
umn.319510003935669	635	5	starch	starch	NN
umn.319510003935669	635	6	,	,	,
umn.319510003935669	635	7	it	-PRON-	PRP
umn.319510003935669	635	8	should	should	MD
umn.319510003935669	635	9	be	be	VB
umn.319510003935669	635	10	eaten	eat	VBN
umn.319510003935669	635	11	with	with	IN
umn.319510003935669	635	12	starchy	starchy	JJ
umn.319510003935669	635	13	foods	food	NNS
umn.319510003935669	635	14	,	,	,
umn.319510003935669	635	15	such	such	JJ
umn.319510003935669	635	16	as	as	IN
umn.319510003935669	635	17	bread	bread	NN
umn.319510003935669	635	18	and	and	CC
umn.319510003935669	635	19	macaroni	macaroni	NN
umn.319510003935669	635	20	.	.	.
umn.319510003935669	636	1	Cheese	cheese	NN
umn.319510003935669	636	2	in	in	IN
umn.319510003935669	636	3	its	-PRON-	PRP$
umn.319510003935669	636	4	raw	raw	JJ
umn.319510003935669	636	5	state	state	NN
umn.319510003935669	636	6	is	be	VBZ
umn.319510003935669	636	7	somewhat	somewhat	RB
umn.319510003935669	636	8	difficult	difficult	JJ
umn.319510003935669	636	9	of	of	IN
umn.319510003935669	636	10	digestion	digestion	NN
umn.319510003935669	636	11	.	.	.
umn.319510003935669	637	1	This	this	DT
umn.319510003935669	637	2	may	may	MD
umn.319510003935669	637	3	be	be	VB
umn.319510003935669	637	4	overcome	overcome	VBN
umn.319510003935669	637	5	by	by	IN
umn.319510003935669	637	6	cooking	cooking	NN
umn.319510003935669	637	7	,	,	,
umn.319510003935669	637	8	and	and	CC
umn.319510003935669	637	9	adding	add	VBG
umn.319510003935669	637	10	a	a	DT
umn.319510003935669	637	11	small	small	JJ
umn.319510003935669	637	12	amount	amount	NN
umn.319510003935669	637	13	of	of	IN
umn.319510003935669	637	14	baking	baking	NN
umn.319510003935669	637	15	soda	soda	NN
umn.319510003935669	637	16	SOUR	SOUR	NNP
umn.319510003935669	637	17	MILK	MILK	NNP
umn.319510003935669	637	18	CHEESE	CHEESE	NNP
umn.319510003935669	637	19	.	.	.
umn.319510003935669	638	1	qt	qt	NNP
umn.319510003935669	638	2	.	.	.
umn.319510003935669	639	1	thick	thick	JJ
umn.319510003935669	639	2	sour	sour	JJ
umn.319510003935669	639	3	milk	milk	NN
umn.319510003935669	639	4	,	,	,
umn.319510003935669	639	5	1	1	CD
umn.319510003935669	639	6	tbsp	tbsp	NN
umn.319510003935669	639	7	.	.	.
umn.319510003935669	640	1	cream	cream	NN
umn.319510003935669	640	2	,	,	,
umn.319510003935669	640	3	2	2	CD
umn.319510003935669	640	4	tsps	tsp	NNS
umn.319510003935669	640	5	.	.	.
umn.319510003935669	641	1	butter	butter	NN
umn.319510003935669	641	2	,	,	,
umn.319510003935669	641	3	1	1	CD
umn.319510003935669	641	4	-	-	SYM
umn.319510003935669	641	5	8	8	CD
umn.319510003935669	641	6	tsp	tsp	NN
umn.319510003935669	641	7	.	.	.
umn.319510003935669	642	1	salt	salt	NN
umn.319510003935669	642	2	.	.	.
umn.319510003935669	643	1	Heat	heat	VB
umn.319510003935669	643	2	the	the	DT
umn.319510003935669	643	3	milk	milk	NN
umn.319510003935669	643	4	slowly	slowly	RB
umn.319510003935669	643	5	until	until	IN
umn.319510003935669	643	6	the	the	DT
umn.319510003935669	643	7	curd	curd	NN
umn.319510003935669	643	8	separates	separate	VBZ
umn.319510003935669	643	9	from	from	IN
umn.319510003935669	643	10	the	the	DT
umn.319510003935669	643	11	whey	whey	NN
umn.319510003935669	643	12	.	.	.
umn.319510003935669	644	1	Place	place	VB
umn.319510003935669	644	2	a	a	DT
umn.319510003935669	644	3	piece	piece	NN
umn.319510003935669	644	4	of	of	IN
umn.319510003935669	644	5	cheese	cheese	NN
umn.319510003935669	644	6	-	-	HYPH
umn.319510003935669	644	7	cloth	cloth	NN
umn.319510003935669	644	8	in	in	IN
umn.319510003935669	644	9	a	a	DT
umn.319510003935669	644	10	strainer	strainer	NN
umn.319510003935669	644	11	,	,	,
umn.319510003935669	644	12	and	and	CC
umn.319510003935669	644	13	place	place	VB
umn.319510003935669	644	14	the	the	DT
umn.319510003935669	644	15	strainer	strainer	NN
umn.319510003935669	644	16	over	over	IN
umn.319510003935669	644	17	a	a	DT
umn.319510003935669	644	18	bowl	bowl	NN
umn.319510003935669	644	19	.	.	.
umn.319510003935669	645	1	Pour	pour	VB
umn.319510003935669	645	2	in	in	IN
umn.319510003935669	645	3	the	the	DT
umn.319510003935669	645	4	milk	milk	NN
umn.319510003935669	645	5	,	,	,
umn.319510003935669	645	6	lift	lift	VB
umn.319510003935669	645	7	the	the	DT
umn.319510003935669	645	8	edges	edge	NNS
umn.319510003935669	645	9	of	of	IN
umn.319510003935669	645	10	the	the	DT
umn.319510003935669	645	11	cloth	cloth	NN
umn.319510003935669	645	12	and	and	CC
umn.319510003935669	645	13	draw	draw	VB
umn.319510003935669	645	14	them	-PRON-	PRP
umn.319510003935669	645	15	together	together	RB
umn.319510003935669	645	16	over	over	IN
umn.319510003935669	645	17	the	the	DT
umn.319510003935669	645	18	mass	mass	NN
umn.319510003935669	645	19	;	;	:
umn.319510003935669	645	20	then	then	RB
umn.319510003935669	645	21	,	,	,
umn.319510003935669	645	22	holding	hold	VBG
umn.319510003935669	645	23	the	the	DT
umn.319510003935669	645	24	bag	bag	NN
umn.319510003935669	645	25	thus	thus	RB
umn.319510003935669	645	26	formed	form	VBN
umn.319510003935669	645	27	with	with	IN
umn.319510003935669	645	28	one	one	CD
umn.319510003935669	645	29	hand	hand	NN
umn.319510003935669	645	30	,	,	,
umn.319510003935669	645	31	press	press	VB
umn.319510003935669	645	32	and	and	CC
umn.319510003935669	645	33	squeeze	squeeze	VB
umn.319510003935669	645	34	it	-PRON-	PRP
umn.319510003935669	645	35	with	with	IN
umn.319510003935669	645	36	the	the	DT
umn.319510003935669	645	37	other	other	JJ
umn.319510003935669	645	38	,	,	,
umn.319510003935669	645	39	until	until	IN
umn.319510003935669	645	40	the	the	DT
umn.319510003935669	645	41	curd	curd	NN
umn.319510003935669	645	42	is	be	VBZ
umn.319510003935669	645	43	as	as	RB
umn.319510003935669	645	44	dry	dry	JJ
umn.319510003935669	645	45	as	as	IN
umn.319510003935669	645	46	possible	possible	JJ
umn.319510003935669	645	47	.	.	.
umn.319510003935669	646	1	Place	place	VB
umn.319510003935669	646	2	the	the	DT
umn.319510003935669	646	3	curd	curd	NN
umn.319510003935669	646	4	thus	thus	RB
umn.319510003935669	646	5	formed	form	VBN
umn.319510003935669	646	6	,	,	,
umn.319510003935669	646	7	in	in	IN
umn.319510003935669	646	8	a	a	DT
umn.319510003935669	646	9	bowl	bowl	NN
umn.319510003935669	646	10	,	,	,
umn.319510003935669	646	11	season	season	NN
umn.319510003935669	646	12	with	with	IN
umn.319510003935669	646	13	butter	butter	NN
umn.319510003935669	646	14	,	,	,
umn.319510003935669	646	15	cream	cream	NN
umn.319510003935669	646	16	,	,	,
umn.319510003935669	646	17	and	and	CC
umn.319510003935669	646	18	salt	salt	NN
umn.319510003935669	646	19	.	.	.
umn.319510003935669	647	1	Stir	stir	VB
umn.319510003935669	647	2	well	well	RB
umn.319510003935669	647	3	,	,	,
umn.319510003935669	647	4	to	to	TO
umn.319510003935669	647	5	mix	mix	VB
umn.319510003935669	647	6	the	the	DT
umn.319510003935669	647	7	ingredients	ingredient	NNS
umn.319510003935669	647	8	.	.	.
umn.319510003935669	648	1	Pepper	Pepper	NNP
umn.319510003935669	648	2	may	may	MD
umn.319510003935669	648	3	be	be	VB
umn.319510003935669	648	4	used	use	VBN
umn.319510003935669	648	5	if	if	IN
umn.319510003935669	648	6	desired	desire	VBN
umn.319510003935669	648	7	;	;	:
umn.319510003935669	648	8	also	also	RB
umn.319510003935669	648	9	one	one	CD
umn.319510003935669	648	10	teaspoonful	teaspoonful	NN
umn.319510003935669	648	11	of	of	IN
umn.319510003935669	648	12	powdered	powder	VBN
umn.319510003935669	648	13	sage	sage	NN
umn.319510003935669	648	14	may	may	MD
umn.319510003935669	648	15	be	be	VB
umn.319510003935669	648	16	added	add	VBN
umn.319510003935669	648	17	.	.	.
umn.319510003935669	649	1	VEGETABLE	vegetable	NN
umn.319510003935669	649	2	CASEIN	CASEIN	NNP
umn.319510003935669	649	3	is	be	VBZ
umn.319510003935669	649	4	found	find	VBN
umn.319510003935669	649	5	principally	principally	RB
umn.319510003935669	649	6	in	in	IN
umn.319510003935669	649	7	peas	pea	NNS
umn.319510003935669	649	8	,	,	,
umn.319510003935669	649	9	beans	bean	NNS
umn.319510003935669	649	10	,	,	,
umn.319510003935669	649	11	and	and	CC
umn.319510003935669	649	12	lentils	lentil	NNS
umn.319510003935669	649	13	.	.	.
umn.319510003935669	650	1	It	-PRON-	PRP
umn.319510003935669	650	2	is	be	VBZ
umn.319510003935669	650	3	contained	contain	VBN
umn.319510003935669	650	4	in	in	IN
umn.319510003935669	650	5	the	the	DT
umn.319510003935669	650	6	water	water	NN
umn.319510003935669	650	7	in	in	IN
umn.319510003935669	650	8	which	which	WDT
umn.319510003935669	650	9	these	these	DT
umn.319510003935669	650	10	are	be	VBP
umn.319510003935669	650	11	thoroughly	thoroughly	RB
umn.319510003935669	650	12	cooked	cook	VBN
umn.319510003935669	650	13	.	.	.
umn.319510003935669	651	1	It	-PRON-	PRP
umn.319510003935669	651	2	is	be	VBZ
umn.319510003935669	651	3	a	a	DT
umn.319510003935669	651	4	vegetable	vegetable	NN
umn.319510003935669	651	5	proteid	proteid	NN
umn.319510003935669	651	6	,	,	,
umn.319510003935669	651	7	and	and	CC
umn.319510003935669	651	8	,	,	,
umn.319510003935669	651	9	as	as	IN
umn.319510003935669	651	10	such	such	JJ
umn.319510003935669	651	11	,	,	,
umn.319510003935669	651	12	gives	give	VBZ
umn.319510003935669	651	13	the	the	DT
umn.319510003935669	651	14	great	great	JJ
umn.319510003935669	651	15	nutritive	nutritive	JJ
umn.319510003935669	651	16	value	value	NN
umn.319510003935669	651	17	to	to	IN
umn.319510003935669	651	18	these	these	DT
umn.319510003935669	651	19	foods	food	NNS
umn.319510003935669	651	20	.	.	.
umn.319510003935669	652	1	CREAM	cream	NN
umn.319510003935669	652	2	OF	of	IN
umn.319510003935669	652	3	Lima	Lima	NNP
umn.319510003935669	652	4	BEANS	bean	NNS
umn.319510003935669	652	5	:	:	:
umn.319510003935669	652	6	Soak	soak	VB
umn.319510003935669	652	7	one	one	CD
umn.319510003935669	652	8	cup	cup	NN
umn.319510003935669	652	9	of	of	IN
umn.319510003935669	652	10	dried	dry	VBN
umn.319510003935669	652	11	Lima	Lima	NNP
umn.319510003935669	652	12	beans	bean	NNS
umn.319510003935669	652	13	over	over	IN
umn.319510003935669	652	14	night	night	NN
umn.319510003935669	652	15	;	;	:
umn.319510003935669	652	16	drain	drain	NN
umn.319510003935669	652	17	,	,	,
umn.319510003935669	652	18	and	and	CC
umn.319510003935669	652	19	boil	boil	VB
umn.319510003935669	652	20	in	in	IN
umn.319510003935669	652	21	salted	salt	VBN
umn.319510003935669	652	22	water	water	NN
umn.319510003935669	652	23	until	until	IN
umn.319510003935669	652	24	soft	soft	JJ
umn.319510003935669	652	25	;	;	:
umn.319510003935669	652	26	drain	drain	NN
umn.319510003935669	652	27	,	,	,
umn.319510003935669	652	28	add	add	VB
umn.319510003935669	652	29	three	three	CD
umn.319510003935669	652	30	-	-	HYPH
umn.319510003935669	652	31	fourths	fourth	NNS
umn.319510003935669	652	32	cup	cup	NN
umn.319510003935669	652	33	of	of	IN
umn.319510003935669	652	34	cream	cream	NN
umn.319510003935669	652	35	,	,	,
umn.319510003935669	652	36	and	and	CC
umn.319510003935669	652	37	season	season	NN
umn.319510003935669	652	38	with	with	IN
umn.319510003935669	652	39	but	but	CC
umn.319510003935669	652	40	.	.	.
umn.319510003935669	653	1	ter	ter	NN
umn.319510003935669	653	2	and	and	CC
umn.319510003935669	653	3	salt	salt	NN
umn.319510003935669	653	4	.	.	.
umn.319510003935669	654	1	Reheat	reheat	VB
umn.319510003935669	654	2	before	before	IN
umn.319510003935669	654	3	serving	serve	VBG
umn.319510003935669	654	4	.	.	.
umn.319510003935669	655	1	LESSON	LESSON	NNP
umn.319510003935669	655	2	8	8	CD
umn.319510003935669	655	3	.	.	.
umn.319510003935669	656	1	STARCH	starch	NN
umn.319510003935669	656	2	is	be	VBZ
umn.319510003935669	656	3	a	a	DT
umn.319510003935669	656	4	heat	heat	NN
umn.319510003935669	656	5	and	and	CC
umn.319510003935669	656	6	energy	energy	NN
umn.319510003935669	656	7	producing	produce	VBG
umn.319510003935669	656	8	food	food	NN
umn.319510003935669	656	9	,	,	,
umn.319510003935669	656	10	and	and	CC
umn.319510003935669	656	11	belongs	belong	VBZ
umn.319510003935669	656	12	to	to	IN
umn.319510003935669	656	13	the	the	DT
umn.319510003935669	656	14	car	car	NN
umn.319510003935669	656	15	bo	bo	RB
umn.319510003935669	656	16	-	-	HYPH
umn.319510003935669	656	17	hydrates	hydrate	NNS
umn.319510003935669	656	18	.	.	.
umn.319510003935669	657	1	It	-PRON-	PRP
umn.319510003935669	657	2	is	be	VBZ
umn.319510003935669	657	3	vegetable	vegetable	JJ
umn.319510003935669	657	4	,	,	,
umn.319510003935669	657	5	and	and	CC
umn.319510003935669	657	6	its	-PRON-	PRP$
umn.319510003935669	657	7	principal	principal	JJ
umn.319510003935669	657	8	sources	source	NNS
umn.319510003935669	657	9	are	be	VBP
umn.319510003935669	657	10	cereals	cereal	NNS
umn.319510003935669	657	11	and	and	CC
umn.319510003935669	657	12	vegetables	vegetable	NNS
umn.319510003935669	657	13	.	.	.
umn.319510003935669	658	1	It	-PRON-	PRP
umn.319510003935669	658	2	is	be	VBZ
umn.319510003935669	658	3	a	a	DT
umn.319510003935669	658	4	fine	fine	JJ
umn.319510003935669	658	5	,	,	,
umn.319510003935669	658	6	white	white	JJ
umn.319510003935669	658	7	,	,	,
umn.319510003935669	658	8	glistening	glistening	JJ
umn.319510003935669	658	9	pow	pow	NN
umn.319510003935669	658	10	.	.	.
umn.319510003935669	659	1	der	der	NNP
umn.319510003935669	659	2	,	,	,
umn.319510003935669	659	3	insoluble	insoluble	JJ
umn.319510003935669	659	4	in	in	IN
umn.319510003935669	659	5	cold	cold	JJ
umn.319510003935669	659	6	water	water	NN
umn.319510003935669	659	7	,	,	,
umn.319510003935669	659	8	but	but	CC
umn.319510003935669	659	9	partially	partially	RB
umn.319510003935669	659	10	soluble	soluble	JJ
umn.319510003935669	659	11	in	in	IN
umn.319510003935669	659	12	hot	hot	JJ
umn.319510003935669	659	13	water	water	NN
umn.319510003935669	659	14	,	,	,
umn.319510003935669	659	15	with	with	IN
umn.319510003935669	659	16	which	which	WDT
umn.319510003935669	659	17	it	-PRON-	PRP
umn.319510003935669	659	18	forms	form	VBZ
umn.319510003935669	659	19	a	a	DT
umn.319510003935669	659	20	jelly	jelly	NN
umn.319510003935669	659	21	-	-	HYPH
umn.319510003935669	659	22	like	like	JJ
umn.319510003935669	659	23	paste	paste	NN
umn.319510003935669	659	24	.	.	.
umn.319510003935669	660	1	Heat	heat	NN
umn.319510003935669	660	2	and	and	CC
umn.319510003935669	660	3	moisture	moisture	NN
umn.319510003935669	660	4	are	be	VBP
umn.319510003935669	660	5	necessary	necessary	JJ
umn.319510003935669	660	6	to	to	TO
umn.319510003935669	660	7	soften	soften	VB
umn.319510003935669	660	8	starch	starch	NN
umn.319510003935669	660	9	.	.	.
umn.319510003935669	661	1	Although	although	IN
umn.319510003935669	661	2	starch	starch	NN
umn.319510003935669	661	3	34	34	CD
umn.319510003935669	661	4	DOMESTIC	domestic	JJ
umn.319510003935669	661	5	SCIENCE	science	NN
umn.319510003935669	661	6	can	can	MD
umn.319510003935669	661	7	not	not	RB
umn.319510003935669	661	8	sustain	sustain	VB
umn.319510003935669	661	9	life	life	NN
umn.319510003935669	661	10	,	,	,
umn.319510003935669	661	11	alone	alone	RB
umn.319510003935669	661	12	,	,	,
umn.319510003935669	661	13	it	-PRON-	PRP
umn.319510003935669	661	14	forms	form	VBZ
umn.319510003935669	661	15	one	one	CD
umn.319510003935669	661	16	of	of	IN
umn.319510003935669	661	17	the	the	DT
umn.319510003935669	661	18	most	most	RBS
umn.319510003935669	661	19	important	important	JJ
umn.319510003935669	661	20	foods	food	NNS
umn.319510003935669	661	21	when	when	WRB
umn.319510003935669	661	22	taken	take	VBN
umn.319510003935669	661	23	in	in	IN
umn.319510003935669	661	24	combination	combination	NN
umn.319510003935669	661	25	with	with	IN
umn.319510003935669	661	26	foods	food	NNS
umn.319510003935669	661	27	which	which	WDT
umn.319510003935669	661	28	build	build	VBP
umn.319510003935669	661	29	and	and	CC
umn.319510003935669	661	30	repair	repair	VB
umn.319510003935669	661	31	tissues	tissue	NNS
umn.319510003935669	661	32	.	.	.
umn.319510003935669	662	1	Raw	raw	JJ
umn.319510003935669	662	2	starch	starch	NN
umn.319510003935669	662	3	is	be	VBZ
umn.319510003935669	662	4	not	not	RB
umn.319510003935669	662	5	digestible	digestible	JJ
umn.319510003935669	662	6	;	;	:
umn.319510003935669	662	7	therefore	therefore	RB
umn.319510003935669	662	8	all	all	DT
umn.319510003935669	662	9	foods	food	NNS
umn.319510003935669	662	10	containing	contain	VBG
umn.319510003935669	662	11	starch	starch	NN
umn.319510003935669	662	12	should	should	MD
umn.319510003935669	662	13	be	be	VB
umn.319510003935669	662	14	subjected	subject	VBN
umn.319510003935669	662	15	to	to	IN
umn.319510003935669	662	16	boiling	boil	VBG
umn.319510003935669	662	17	water	water	NN
umn.319510003935669	662	18	and	and	CC
umn.319510003935669	662	19	thoroughly	thoroughly	RB
umn.319510003935669	662	20	cooked	cook	VBN
umn.319510003935669	662	21	.	.	.
umn.319510003935669	663	1	Starch	starch	NN
umn.319510003935669	663	2	is	be	VBZ
umn.319510003935669	663	3	manufactured	manufacture	VBN
umn.319510003935669	663	4	principally	principally	RB
umn.319510003935669	663	5	from	from	IN
umn.319510003935669	663	6	wheat	wheat	NN
umn.319510003935669	663	7	,	,	,
umn.319510003935669	663	8	corn	corn	NN
umn.319510003935669	663	9	,	,	,
umn.319510003935669	663	10	and	and	CC
umn.319510003935669	663	11	potatoes	potato	NNS
umn.319510003935669	663	12	.	.	.
umn.319510003935669	664	1	Starchy	starchy	JJ
umn.319510003935669	664	2	foods	food	NNS
umn.319510003935669	664	3	are	be	VBP
umn.319510003935669	664	4	not	not	RB
umn.319510003935669	664	5	digestible	digestible	JJ
umn.319510003935669	664	6	by	by	IN
umn.319510003935669	664	7	the	the	DT
umn.319510003935669	664	8	stomach	stomach	NN
umn.319510003935669	664	9	until	until	IN
umn.319510003935669	664	10	after	after	IN
umn.319510003935669	664	11	they	-PRON-	PRP
umn.319510003935669	664	12	have	have	VBP
umn.319510003935669	664	13	been	be	VBN
umn.319510003935669	664	14	thoroughly	thoroughly	RB
umn.319510003935669	664	15	mixed	mix	VBN
umn.319510003935669	664	16	with	with	IN
umn.319510003935669	664	17	the	the	DT
umn.319510003935669	664	18	fluids	fluid	NNS
umn.319510003935669	664	19	secreted	secrete	VBN
umn.319510003935669	664	20	by	by	IN
umn.319510003935669	664	21	the	the	DT
umn.319510003935669	664	22	glands	gland	NNS
umn.319510003935669	664	23	of	of	IN
umn.319510003935669	664	24	the	the	DT
umn.319510003935669	664	25	mouth	mouth	NN
umn.319510003935669	664	26	.	.	.
umn.319510003935669	665	1	For	for	IN
umn.319510003935669	665	2	this	this	DT
umn.319510003935669	665	3	reason	reason	NN
umn.319510003935669	665	4	,	,	,
umn.319510003935669	665	5	bread	bread	NN
umn.319510003935669	665	6	and	and	CC
umn.319510003935669	665	7	all	all	DT
umn.319510003935669	665	8	other	other	JJ
umn.319510003935669	665	9	starchy	starchy	JJ
umn.319510003935669	665	10	foods	food	NNS
umn.319510003935669	665	11	should	should	MD
umn.319510003935669	665	12	be	be	VB
umn.319510003935669	665	13	well	well	RB
umn.319510003935669	665	14	masticated	masticate	VBN
umn.319510003935669	665	15	before	before	IN
umn.319510003935669	665	16	swallowing	swallow	VBG
umn.319510003935669	665	17	BAKING	baking	NN
umn.319510003935669	665	18	POTATOES	potato	NNS
umn.319510003935669	665	19	:	:	:
umn.319510003935669	665	20	Wash	wash	VB
umn.319510003935669	665	21	and	and	CC
umn.319510003935669	665	22	scrub	scrub	VB
umn.319510003935669	665	23	potatoes	potato	NNS
umn.319510003935669	665	24	of	of	IN
umn.319510003935669	665	25	uniform	uniform	JJ
umn.319510003935669	665	26	size	size	NN
umn.319510003935669	665	27	.	.	.
umn.319510003935669	666	1	Bake	bake	VB
umn.319510003935669	666	2	on	on	IN
umn.319510003935669	666	3	the	the	DT
umn.319510003935669	666	4	grate	grate	NN
umn.319510003935669	666	5	of	of	IN
umn.319510003935669	666	6	a	a	DT
umn.319510003935669	666	7	hot	hot	JJ
umn.319510003935669	666	8	oven	oven	NN
umn.319510003935669	666	9	,	,	,
umn.319510003935669	666	10	until	until	IN
umn.319510003935669	666	11	soft	soft	JJ
umn.319510003935669	666	12	.	.	.
umn.319510003935669	667	1	When	when	WRB
umn.319510003935669	667	2	baking	baking	NN
umn.319510003935669	667	3	,	,	,
umn.319510003935669	667	4	turn	turn	VB
umn.319510003935669	667	5	them	-PRON-	PRP
umn.319510003935669	667	6	every	every	DT
umn.319510003935669	667	7	ten	ten	CD
umn.319510003935669	667	8	or	or	CC
umn.319510003935669	667	9	fifteen	fifteen	CD
umn.319510003935669	667	10	minutes	minute	NNS
umn.319510003935669	667	11	,	,	,
umn.319510003935669	667	12	to	to	TO
umn.319510003935669	667	13	keep	keep	VB
umn.319510003935669	667	14	them	-PRON-	PRP
umn.319510003935669	667	15	from	from	IN
umn.319510003935669	667	16	burning	burn	VBG
umn.319510003935669	667	17	.	.	.
umn.319510003935669	668	1	Test	test	VB
umn.319510003935669	668	2	them	-PRON-	PRP
umn.319510003935669	668	3	by	by	IN
umn.319510003935669	668	4	pressing	press	VBG
umn.319510003935669	668	5	them	-PRON-	PRP
umn.319510003935669	668	6	with	with	IN
umn.319510003935669	668	7	the	the	DT
umn.319510003935669	668	8	hand	hand	NN
umn.319510003935669	668	9	wrapped	wrap	VBN
umn.319510003935669	668	10	in	in	IN
umn.319510003935669	668	11	a	a	DT
umn.319510003935669	668	12	towel	towel	NN
umn.319510003935669	668	13	.	.	.
umn.319510003935669	669	1	When	when	WRB
umn.319510003935669	669	2	soft	soft	JJ
umn.319510003935669	669	3	,	,	,
umn.319510003935669	669	4	break	break	VB
umn.319510003935669	669	5	open	open	JJ
umn.319510003935669	669	6	the	the	DT
umn.319510003935669	669	7	skins	skin	NNS
umn.319510003935669	669	8	to	to	TO
umn.319510003935669	669	9	let	let	VB
umn.319510003935669	669	10	the	the	DT
umn.319510003935669	669	11	steam	steam	NN
umn.319510003935669	669	12	escape	escape	NN
umn.319510003935669	669	13	,	,	,
umn.319510003935669	669	14	and	and	CC
umn.319510003935669	669	15	serve	serve	VB
umn.319510003935669	669	16	immediately	immediately	RB
umn.319510003935669	669	17	.	.	.
umn.319510003935669	670	1	If	if	IN
umn.319510003935669	670	2	any	any	DT
umn.319510003935669	670	3	are	be	VBP
umn.319510003935669	670	4	left	leave	VBN
umn.319510003935669	670	5	over	over	RP
umn.319510003935669	670	6	,	,	,
umn.319510003935669	670	7	remove	remove	VB
umn.319510003935669	670	8	the	the	DT
umn.319510003935669	670	9	skins	skin	NNS
umn.319510003935669	670	10	,	,	,
umn.319510003935669	670	11	and	and	CC
umn.319510003935669	670	12	use	use	VB
umn.319510003935669	670	13	the	the	DT
umn.319510003935669	670	14	potatoes	potato	NNS
umn.319510003935669	670	15	for	for	IN
umn.319510003935669	670	16	warming	warm	VBG
umn.319510003935669	670	17	over	over	RP
umn.319510003935669	670	18	.	.	.
umn.319510003935669	671	1	LESSON	lesson	NN
umn.319510003935669	671	2	9	9	CD
umn.319510003935669	671	3	.	.	.
umn.319510003935669	672	1	Sugar	sugar	NN
umn.319510003935669	672	2	,	,	,
umn.319510003935669	672	3	like	like	IN
umn.319510003935669	672	4	starch	starch	NN
umn.319510003935669	672	5	,	,	,
umn.319510003935669	672	6	is	be	VBZ
umn.319510003935669	672	7	a	a	DT
umn.319510003935669	672	8	carbo	carbo	NN
umn.319510003935669	672	9	-	-	NN
umn.319510003935669	672	10	hydrate	hydrate	VB
umn.319510003935669	672	11	;	;	:
umn.319510003935669	672	12	therefore	therefore	RB
umn.319510003935669	672	13	its	-PRON-	PRP$
umn.319510003935669	672	14	func	func	NN
umn.319510003935669	672	15	:	:	:
umn.319510003935669	672	16	tions	tion	NNS
umn.319510003935669	672	17	are	be	VBP
umn.319510003935669	672	18	to	to	TO
umn.319510003935669	672	19	yield	yield	VB
umn.319510003935669	672	20	heat	heat	NN
umn.319510003935669	672	21	and	and	CC
umn.319510003935669	672	22	energy	energy	NN
umn.319510003935669	672	23	.	.	.
umn.319510003935669	673	1	It	-PRON-	PRP
umn.319510003935669	673	2	is	be	VBZ
umn.319510003935669	673	3	made	make	VBN
umn.319510003935669	673	4	for	for	IN
umn.319510003935669	673	5	common	common	JJ
umn.319510003935669	673	6	use	use	NN
umn.319510003935669	673	7	from	from	IN
umn.319510003935669	673	8	sugar	sugar	NN
umn.319510003935669	673	9	cane	cane	NN
umn.319510003935669	673	10	,	,	,
umn.319510003935669	673	11	sugar	sugar	NN
umn.319510003935669	673	12	beets	beet	NNS
umn.319510003935669	673	13	,	,	,
umn.319510003935669	673	14	and	and	CC
umn.319510003935669	673	15	maple	maple	NN
umn.319510003935669	673	16	sap	sap	NN
umn.319510003935669	673	17	.	.	.
umn.319510003935669	674	1	The	the	DT
umn.319510003935669	674	2	grains	grain	NNS
umn.319510003935669	674	3	of	of	IN
umn.319510003935669	674	4	sugar	sugar	NN
umn.319510003935669	674	5	are	be	VBP
umn.319510003935669	674	6	minute	minute	NN
umn.319510003935669	674	7	crystals	crystal	NNS
umn.319510003935669	674	8	formed	form	VBN
umn.319510003935669	674	9	from	from	IN
umn.319510003935669	674	10	the	the	DT
umn.319510003935669	674	11	solution	solution	NN
umn.319510003935669	674	12	of	of	IN
umn.319510003935669	674	13	sugar	sugar	NN
umn.319510003935669	674	14	and	and	CC
umn.319510003935669	674	15	water	water	NN
umn.319510003935669	674	16	taken	take	VBN
umn.319510003935669	674	17	from	from	IN
umn.319510003935669	674	18	the	the	DT
umn.319510003935669	674	19	plant	plant	NN
umn.319510003935669	674	20	or	or	CC
umn.319510003935669	674	21	the	the	DT
umn.319510003935669	674	22	tree	tree	NN
umn.319510003935669	674	23	.	.	.
umn.319510003935669	675	1	Sugar	sugar	NN
umn.319510003935669	675	2	has	have	VBZ
umn.319510003935669	675	3	the	the	DT
umn.319510003935669	675	4	same	same	JJ
umn.319510003935669	675	5	properties	property	NNS
umn.319510003935669	675	6	as	as	IN
umn.319510003935669	675	7	starch	starch	NN
umn.319510003935669	675	8	;	;	:
umn.319510003935669	675	9	yet	yet	RB
umn.319510003935669	675	10	,	,	,
umn.319510003935669	675	11	while	while	IN
umn.319510003935669	675	12	starch	starch	NN
umn.319510003935669	675	13	will	will	MD
umn.319510003935669	675	14	not	not	RB
umn.319510003935669	675	15	dissolve	dissolve	VB
umn.319510003935669	675	16	in	in	IN
umn.319510003935669	675	17	cold	cold	JJ
umn.319510003935669	675	18	water	water	NN
umn.319510003935669	675	19	,	,	,
umn.319510003935669	675	20	sugar	sugar	NN
umn.319510003935669	675	21	readily	readily	RB
umn.319510003935669	675	22	dissolves	dissolve	VBZ
umn.319510003935669	675	23	in	in	IN
umn.319510003935669	675	24	all	all	DT
umn.319510003935669	675	25	liquid	liquid	JJ
umn.319510003935669	675	26	substances	substance	NNS
umn.319510003935669	675	27	.	.	.
umn.319510003935669	676	1	All	all	DT
umn.319510003935669	676	2	starch	starch	NN
umn.319510003935669	676	3	is	be	VBZ
umn.319510003935669	676	4	turned	turn	VBN
umn.319510003935669	676	5	to	to	IN
umn.319510003935669	676	6	sugar	sugar	NN
umn.319510003935669	676	7	in	in	IN
umn.319510003935669	676	8	the	the	DT
umn.319510003935669	676	9	process	process	NN
umn.319510003935669	676	10	of	of	IN
umn.319510003935669	676	11	digestion	digestion	NN
umn.319510003935669	676	12	(	(	-LRB-
umn.319510003935669	676	13	grape	grape	NN
umn.319510003935669	676	14	sugar	sugar	NN
umn.319510003935669	676	15	)	)	-RRB-
umn.319510003935669	676	16	.	.	.
umn.319510003935669	677	1	Because	because	IN
umn.319510003935669	677	2	sugar	sugar	NN
umn.319510003935669	677	3	dissolves	dissolve	VBZ
umn.319510003935669	677	4	so	so	RB
umn.319510003935669	677	5	readily	readily	RB
umn.319510003935669	677	6	,	,	,
umn.319510003935669	677	7	it	-PRON-	PRP
umn.319510003935669	677	8	is	be	VBZ
umn.319510003935669	677	9	easily	easily	RB
umn.319510003935669	677	10	digested	digest	VBN
umn.319510003935669	677	11	.	.	.
umn.319510003935669	678	1	It	-PRON-	PRP
umn.319510003935669	678	2	is	be	VBZ
umn.319510003935669	678	3	a	a	DT
umn.319510003935669	678	4	most	most	RBS
umn.319510003935669	678	5	important	important	JJ
umn.319510003935669	678	6	food	food	NN
umn.319510003935669	678	7	,	,	,
umn.319510003935669	678	8	and	and	CC
umn.319510003935669	678	9	harmless	harmless	JJ
umn.319510003935669	678	10	when	when	WRB
umn.319510003935669	678	11	not	not	RB
umn.319510003935669	678	12	indulged	indulge	VBN
umn.319510003935669	678	13	in	in	IN
umn.319510003935669	678	14	to	to	IN
umn.319510003935669	678	15	excess	excess	NN
umn.319510003935669	678	16	.	.	.
umn.319510003935669	679	1	Scientific	scientific	JJ
umn.319510003935669	679	2	investigation	investigation	NN
umn.319510003935669	679	3	shows	show	VBZ
umn.319510003935669	679	4	that	that	IN
umn.319510003935669	679	5	sugar	sugar	NN
umn.319510003935669	679	6	repairs	repair	VBZ
umn.319510003935669	679	7	muscular	muscular	JJ
umn.319510003935669	679	8	strength	strength	NN
umn.319510003935669	679	9	,	,	,
umn.319510003935669	679	10	when	when	WRB
umn.319510003935669	679	11	depleted	deplete	VBN
umn.319510003935669	679	12	,	,	,
umn.319510003935669	679	13	more	more	RBR
umn.319510003935669	679	14	quickly	quickly	RB
umn.319510003935669	679	15	than	than	IN
umn.319510003935669	679	16	any	any	DT
umn.319510003935669	679	17	other	other	JJ
umn.319510003935669	679	18	food	food	NN
umn.319510003935669	679	19	-	-	HYPH
umn.319510003935669	679	20	stuff	stuff	NN
umn.319510003935669	679	21	.	.	.
umn.319510003935669	680	1	WHITE	WHITE	NNP
umn.319510003935669	680	2	FONDANT	FONDANT	NNP
umn.319510003935669	680	3	:	:	:
umn.319510003935669	680	4	2	2	CD
umn.319510003935669	680	5	1	1	CD
umn.319510003935669	680	6	-	-	SYM
umn.319510003935669	680	7	2	2	CD
umn.319510003935669	680	8	lbs	lb	NNS
umn.319510003935669	680	9	.	.	.
umn.319510003935669	681	1	sugar	sugar	NN
umn.319510003935669	681	2	,	,	,
umn.319510003935669	681	3	1	1	CD
umn.319510003935669	681	4	-	-	SYM
umn.319510003935669	681	5	4	4	CD
umn.319510003935669	681	6	teaspoonful	teaspoonful	NN
umn.319510003935669	681	7	cream	cream	NN
umn.319510003935669	681	8	tartar	tartar	NN
umn.319510003935669	681	9	,	,	,
umn.319510003935669	681	10	1	1	CD
umn.319510003935669	681	11	1	1	CD
umn.319510003935669	681	12	-	-	SYM
umn.319510003935669	681	13	2	2	CD
umn.319510003935669	681	14	cups	cup	NNS
umn.319510003935669	681	15	hot	hot	JJ
umn.319510003935669	681	16	water	water	NN
umn.319510003935669	681	17	.	.	.
umn.319510003935669	682	1	Boil	boil	VB
umn.319510003935669	682	2	the	the	DT
umn.319510003935669	682	3	ingredients	ingredient	NNS
umn.319510003935669	682	4	all	all	RB
umn.319510003935669	682	5	together	together	RB
umn.319510003935669	682	6	,	,	,
umn.319510003935669	682	7	until	until	IN
umn.319510003935669	682	8	it	-PRON-	PRP
umn.319510003935669	682	9	makes	make	VBZ
umn.319510003935669	682	10	a	a	DT
umn.319510003935669	682	11	soft	soft	JJ
umn.319510003935669	682	12	ball	ball	NN
umn.319510003935669	682	13	when	when	WRB
umn.319510003935669	682	14	tried	try	VBN
umn.319510003935669	682	15	in	in	IN
umn.319510003935669	682	16	cold	cold	JJ
umn.319510003935669	682	17	water	water	NN
umn.319510003935669	682	18	.	.	.
umn.319510003935669	683	1	Turn	turn	VB
umn.319510003935669	683	2	out	out	RP
umn.319510003935669	683	3	on	on	IN
umn.319510003935669	683	4	a	a	DT
umn.319510003935669	683	5	large	large	JJ
umn.319510003935669	683	6	platter	platter	NN
umn.319510003935669	683	7	,	,	,
umn.319510003935669	683	8	and	and	CC
umn.319510003935669	683	9	,	,	,
umn.319510003935669	683	10	when	when	WRB
umn.319510003935669	683	11	cool	cool	JJ
umn.319510003935669	683	12	,	,	,
umn.319510003935669	683	13	work	work	VB
umn.319510003935669	683	14	it	-PRON-	PRP
umn.319510003935669	683	15	with	with	IN
umn.319510003935669	683	16	a	a	DT
umn.319510003935669	683	17	COOKING	cooking	NN
umn.319510003935669	683	18	85	85	CD
umn.319510003935669	683	19	a	a	DT
umn.319510003935669	683	20	spatula	spatula	NN
umn.319510003935669	683	21	and	and	CC
umn.319510003935669	683	22	the	the	DT
umn.319510003935669	683	23	hands	hand	NNS
umn.319510003935669	683	24	,	,	,
umn.319510003935669	683	25	until	until	IN
umn.319510003935669	683	26	creamy	creamy	JJ
umn.319510003935669	683	27	.	.	.
umn.319510003935669	684	1	Divide	divide	VB
umn.319510003935669	684	2	into	into	IN
umn.319510003935669	684	3	portions	portion	NNS
umn.319510003935669	684	4	,	,	,
umn.319510003935669	684	5	and	and	CC
umn.319510003935669	684	6	flavor	flavor	NN
umn.319510003935669	684	7	to	to	TO
umn.319510003935669	684	8	taste	taste	VB
umn.319510003935669	684	9	.	.	.
umn.319510003935669	685	1	Shape	shape	VB
umn.319510003935669	685	2	into	into	IN
umn.319510003935669	685	3	chocolate	chocolate	NN
umn.319510003935669	685	4	creams	cream	NNS
umn.319510003935669	685	5	,	,	,
umn.319510003935669	685	6	etc	etc	FW
umn.319510003935669	685	7	.	.	.
umn.319510003935669	686	1	LESSON	LESSON	NNP
umn.319510003935669	686	2	10	10	CD
umn.319510003935669	686	3	.	.	.
umn.319510003935669	687	1	WATER	water	NN
umn.319510003935669	687	2	is	be	VBZ
umn.319510003935669	687	3	found	find	VBN
umn.319510003935669	687	4	in	in	IN
umn.319510003935669	687	5	nature	nature	NN
umn.319510003935669	687	6	as	as	IN
umn.319510003935669	687	7	a	a	DT
umn.319510003935669	687	8	solid	solid	JJ
umn.319510003935669	687	9	(	(	-LRB-
umn.319510003935669	687	10	ice	ice	NN
umn.319510003935669	687	11	and	and	CC
umn.319510003935669	687	12	snow	snow	NN
umn.319510003935669	687	13	)	)	-RRB-
umn.319510003935669	687	14	,	,	,
umn.319510003935669	687	15	as	as	IN
umn.319510003935669	687	16	a	a	DT
umn.319510003935669	687	17	liquid	liquid	NN
umn.319510003935669	687	18	,	,	,
umn.319510003935669	687	19	and	and	CC
umn.319510003935669	687	20	as	as	IN
umn.319510003935669	687	21	a	a	DT
umn.319510003935669	687	22	gas	gas	NN
umn.319510003935669	687	23	(	(	-LRB-
umn.319510003935669	687	24	steam	steam	NN
umn.319510003935669	687	25	)	)	-RRB-
umn.319510003935669	687	26	.	.	.
umn.319510003935669	688	1	Water	water	NN
umn.319510003935669	688	2	freezes	freeze	VBZ
umn.319510003935669	688	3	at	at	IN
umn.319510003935669	688	4	32	32	CD
umn.319510003935669	688	5	degrees	degree	NNS
umn.319510003935669	688	6	,	,	,
umn.319510003935669	688	7	and	and	CC
umn.319510003935669	688	8	boils	boil	VBZ
umn.319510003935669	688	9	at	at	IN
umn.319510003935669	688	10	212	212	CD
umn.319510003935669	688	11	degrees	degree	NNS
umn.319510003935669	688	12	,	,	,
umn.319510003935669	688	13	Fahr	Fahr	NNP
umn.319510003935669	688	14	.	.	.
umn.319510003935669	689	1	About	about	RB
umn.319510003935669	689	2	three	three	CD
umn.319510003935669	689	3	-	-	HYPH
umn.319510003935669	689	4	fifths	fifth	NNS
umn.319510003935669	689	5	of	of	IN
umn.319510003935669	689	6	the	the	DT
umn.319510003935669	689	7	human	human	JJ
umn.319510003935669	689	8	body	body	NN
umn.319510003935669	689	9	is	be	VBZ
umn.319510003935669	689	10	composed	compose	VBN
umn.319510003935669	689	11	of	of	IN
umn.319510003935669	689	12	water	water	NN
umn.319510003935669	689	13	.	.	.
umn.319510003935669	690	1	It	-PRON-	PRP
umn.319510003935669	690	2	follows	follow	VBZ
umn.319510003935669	690	3	then	then	RB
umn.319510003935669	690	4	,	,	,
umn.319510003935669	690	5	that	that	IN
umn.319510003935669	690	6	large	large	JJ
umn.319510003935669	690	7	amount	amount	NN
umn.319510003935669	690	8	of	of	IN
umn.319510003935669	690	9	water	water	NN
umn.319510003935669	690	10	should	should	MD
umn.319510003935669	690	11	be	be	VB
umn.319510003935669	690	12	taken	take	VBN
umn.319510003935669	690	13	into	into	IN
umn.319510003935669	690	14	the	the	DT
umn.319510003935669	690	15	system	system	NN
umn.319510003935669	690	16	to	to	TO
umn.319510003935669	690	17	keep	keep	VB
umn.319510003935669	690	18	this	this	DT
umn.319510003935669	690	19	proportion	proportion	NN
umn.319510003935669	690	20	intact	intact	JJ
umn.319510003935669	690	21	,	,	,
umn.319510003935669	690	22	as	as	IN
umn.319510003935669	690	23	much	much	JJ
umn.319510003935669	690	24	water	water	NN
umn.319510003935669	690	25	is	be	VBZ
umn.319510003935669	690	26	carried	carry	VBN
umn.319510003935669	690	27	off	off	RP
umn.319510003935669	690	28	through	through	IN
umn.319510003935669	690	29	the	the	DT
umn.319510003935669	690	30	natural	natural	JJ
umn.319510003935669	690	31	channels	channel	NNS
umn.319510003935669	690	32	,	,	,
umn.319510003935669	690	33	the	the	DT
umn.319510003935669	690	34	lungs	lung	NNS
umn.319510003935669	690	35	,	,	,
umn.319510003935669	690	36	the	the	DT
umn.319510003935669	690	37	skin	skin	NN
umn.319510003935669	690	38	,	,	,
umn.319510003935669	690	39	and	and	CC
umn.319510003935669	690	40	the	the	DT
umn.319510003935669	690	41	kidneys	kidney	NNS
umn.319510003935669	690	42	,	,	,
umn.319510003935669	690	43	each	each	DT
umn.319510003935669	690	44	day	day	NN
umn.319510003935669	690	45	.	.	.
umn.319510003935669	691	1	More	More	JJR
umn.319510003935669	691	2	or	or	CC
umn.319510003935669	691	3	less	less	JJR
umn.319510003935669	691	4	water	water	NN
umn.319510003935669	691	5	is	be	VBZ
umn.319510003935669	691	6	contained	contain	VBN
umn.319510003935669	691	7	in	in	IN
umn.319510003935669	691	8	every	every	DT
umn.319510003935669	691	9	food	food	NN
umn.319510003935669	691	10	substance	substance	NN
umn.319510003935669	691	11	,	,	,
umn.319510003935669	691	12	no	no	RB
umn.319510003935669	691	13	matter	matter	RB
umn.319510003935669	691	14	how	how	WRB
umn.319510003935669	691	15	dry	dry	JJ
umn.319510003935669	691	16	it	-PRON-	PRP
umn.319510003935669	691	17	appears	appear	VBZ
umn.319510003935669	691	18	;	;	:
umn.319510003935669	691	19	while	while	IN
umn.319510003935669	691	20	many	many	JJ
umn.319510003935669	691	21	fruits	fruit	NNS
umn.319510003935669	691	22	and	and	CC
umn.319510003935669	691	23	vegetables	vegetable	NNS
umn.319510003935669	691	24	contain	contain	VBP
umn.319510003935669	691	25	a	a	DT
umn.319510003935669	691	26	very	very	RB
umn.319510003935669	691	27	large	large	JJ
umn.319510003935669	691	28	proportion	proportion	NN
umn.319510003935669	691	29	of	of	IN
umn.319510003935669	691	30	water	water	NN
umn.319510003935669	691	31	.	.	.
umn.319510003935669	692	1	The	the	DT
umn.319510003935669	692	2	dryer	dryer	NN
umn.319510003935669	692	3	our	-PRON-	PRP$
umn.319510003935669	692	4	food	food	NN
umn.319510003935669	692	5	,	,	,
umn.319510003935669	692	6	the	the	DT
umn.319510003935669	692	7	more	more	JJR
umn.319510003935669	692	8	exercise	exercise	NN
umn.319510003935669	692	9	we	-PRON-	PRP
umn.319510003935669	692	10	take	take	VBP
umn.319510003935669	692	11	,	,	,
umn.319510003935669	692	12	the	the	DT
umn.319510003935669	692	13	more	more	JJR
umn.319510003935669	692	14	water	water	NN
umn.319510003935669	692	15	we	-PRON-	PRP
umn.319510003935669	692	16	need	need	VBP
umn.319510003935669	692	17	to	to	TO
umn.319510003935669	692	18	drink	drink	VB
umn.319510003935669	692	19	.	.	.
umn.319510003935669	693	1	Pure	pure	JJ
umn.319510003935669	693	2	water	water	NN
umn.319510003935669	693	3	is	be	VBZ
umn.319510003935669	693	4	composed	compose	VBN
umn.319510003935669	693	5	of	of	IN
umn.319510003935669	693	6	oxygen	oxygen	NN
umn.319510003935669	693	7	and	and	CC
umn.319510003935669	693	8	hydrogen	hydrogen	NN
umn.319510003935669	693	9	;	;	:
umn.319510003935669	693	10	but	but	CC
umn.319510003935669	693	11	all	all	DT
umn.319510003935669	693	12	natural	natural	JJ
umn.319510003935669	693	13	water	water	NN
umn.319510003935669	693	14	has	have	VBZ
umn.319510003935669	693	15	taken	take	VBN
umn.319510003935669	693	16	up	up	RP
umn.319510003935669	693	17	mineral	mineral	NN
umn.319510003935669	693	18	and	and	CC
umn.319510003935669	693	19	gaseous	gaseous	JJ
umn.319510003935669	693	20	substances	substance	NNS
umn.319510003935669	693	21	.	.	.
umn.319510003935669	694	1	Water	water	NN
umn.319510003935669	694	2	for	for	IN
umn.319510003935669	694	3	drinking	drinking	NN
umn.319510003935669	694	4	and	and	CC
umn.319510003935669	694	5	cooking	cooking	NN
umn.319510003935669	694	6	should	should	MD
umn.319510003935669	694	7	be	be	VB
umn.319510003935669	694	8	free	free	JJ
umn.319510003935669	694	9	from	from	IN
umn.319510003935669	694	10	harmful	harmful	JJ
umn.319510003935669	694	11	substances	substance	NNS
umn.319510003935669	694	12	;	;	:
umn.319510003935669	694	13	it	-PRON-	PRP
umn.319510003935669	694	14	should	should	MD
umn.319510003935669	694	15	,	,	,
umn.319510003935669	694	16	also	also	RB
umn.319510003935669	694	17	,	,	,
umn.319510003935669	694	18	be	be	VB
umn.319510003935669	694	19	freshly	freshly	RB
umn.319510003935669	694	20	drawn	draw	VBN
umn.319510003935669	694	21	.	.	.
umn.319510003935669	695	1	Water	water	NN
umn.319510003935669	695	2	which	which	WDT
umn.319510003935669	695	3	has	have	VBZ
umn.319510003935669	695	4	been	be	VBN
umn.319510003935669	695	5	standing	stand	VBG
umn.319510003935669	695	6	in	in	IN
umn.319510003935669	695	7	the	the	DT
umn.319510003935669	695	8	pipes	pipe	NNS
umn.319510003935669	695	9	between	between	IN
umn.319510003935669	695	10	the	the	DT
umn.319510003935669	695	11	faucet	faucet	NN
umn.319510003935669	695	12	and	and	CC
umn.319510003935669	695	13	the	the	DT
umn.319510003935669	695	14	street	street	NN
umn.319510003935669	695	15	over	over	IN
umn.319510003935669	695	16	night	night	NN
umn.319510003935669	695	17	,	,	,
umn.319510003935669	695	18	should	should	MD
umn.319510003935669	695	19	be	be	VB
umn.319510003935669	695	20	drawn	draw	VBN
umn.319510003935669	695	21	off	off	RP
umn.319510003935669	695	22	before	before	IN
umn.319510003935669	695	23	any	any	DT
umn.319510003935669	695	24	is	be	VBZ
umn.319510003935669	695	25	taken	take	VBN
umn.319510003935669	695	26	for	for	IN
umn.319510003935669	695	27	use	use	NN
umn.319510003935669	695	28	.	.	.
umn.319510003935669	696	1	Water	water	NN
umn.319510003935669	696	2	from	from	IN
umn.319510003935669	696	3	the	the	DT
umn.319510003935669	696	4	hot	hot	JJ
umn.319510003935669	696	5	water	water	NN
umn.319510003935669	696	6	faucet	faucet	NN
umn.319510003935669	696	7	should	should	MD
umn.319510003935669	696	8	not	not	RB
umn.319510003935669	696	9	be	be	VB
umn.319510003935669	696	10	used	use	VBN
umn.319510003935669	696	11	for	for	IN
umn.319510003935669	696	12	cooking	cooking	NN
umn.319510003935669	696	13	,	,	,
umn.319510003935669	696	14	because	because	IN
umn.319510003935669	696	15	impuri-	impuri-	NNP
umn.319510003935669	696	16	ties	tie	NNS
umn.319510003935669	696	17	collect	collect	VBP
umn.319510003935669	696	18	in	in	IN
umn.319510003935669	696	19	the	the	DT
umn.319510003935669	696	20	boiler	boiler	NN
umn.319510003935669	696	21	,	,	,
umn.319510003935669	696	22	which	which	WDT
umn.319510003935669	696	23	makes	make	VBZ
umn.319510003935669	696	24	it	-PRON-	PRP
umn.319510003935669	696	25	unfit	unfit	JJ
umn.319510003935669	696	26	for	for	IN
umn.319510003935669	696	27	use	use	NN
umn.319510003935669	696	28	.	.	.
umn.319510003935669	697	1	Fig	Fig	NNP
umn.319510003935669	697	2	.	.	.
umn.319510003935669	698	1	10	10	CD
umn.319510003935669	698	2	.	.	.
umn.319510003935669	699	1	FIGURE	figure	NN
umn.319510003935669	699	2	10	10	CD
umn.319510003935669	699	3	is	be	VBZ
umn.319510003935669	699	4	a	a	DT
umn.319510003935669	699	5	group	group	NN
umn.319510003935669	699	6	of	of	IN
umn.319510003935669	699	7	bacteria	bacteria	NNS
umn.319510003935669	699	8	from	from	IN
umn.319510003935669	699	9	impure	impure	JJ
umn.319510003935669	699	10	water	water	NN
umn.319510003935669	699	11	,	,	,
umn.319510003935669	699	12	highly	highly	RB
umn.319510003935669	699	13	magnified	magnify	VBN
umn.319510003935669	699	14	.	.	.
umn.319510003935669	700	1	Unclean	unclean	JJ
umn.319510003935669	700	2	water	water	NN
umn.319510003935669	700	3	is	be	VBZ
umn.319510003935669	700	4	dangerous	dangerous	JJ
umn.319510003935669	700	5	,	,	,
umn.319510003935669	700	6	as	as	IN
umn.319510003935669	700	7	dust	dust	NN
umn.319510003935669	700	8	is	be	VBZ
umn.319510003935669	700	9	dangerous	dangerous	JJ
umn.319510003935669	700	10	;	;	:
umn.319510003935669	700	11	for	for	IN
umn.319510003935669	700	12	we	-PRON-	PRP
umn.319510003935669	700	13	do	do	VBP
umn.319510003935669	700	14	not	not	RB
umn.319510003935669	700	15	know	know	VB
umn.319510003935669	700	16	just	just	RB
umn.319510003935669	700	17	what	what	WDT
umn.319510003935669	700	18	disease	disease	NN
umn.319510003935669	700	19	germs	germ	NNS
umn.319510003935669	700	20	ere	ere	VBP
umn.319510003935669	700	21	hidden	hide	VBN
umn.319510003935669	700	22	in	in	IN
umn.319510003935669	700	23	it	-PRON-	PRP
umn.319510003935669	700	24	.	.	.
umn.319510003935669	701	1	Water	water	NN
umn.319510003935669	701	2	from	from	IN
umn.319510003935669	701	3	springs	spring	NNS
umn.319510003935669	701	4	,	,	,
umn.319510003935669	701	5	wells	well	NNS
umn.319510003935669	701	6	,	,	,
umn.319510003935669	701	7	and	and	CC
umn.319510003935669	701	8	streams	stream	NNS
umn.319510003935669	701	9	,	,	,
umn.319510003935669	701	10	in	in	IN
umn.319510003935669	701	11	cities	city	NNS
umn.319510003935669	701	12	and	and	CC
umn.319510003935669	701	13	towns	town	NNS
umn.319510003935669	701	14	,	,	,
umn.319510003935669	701	15	is	be	VBZ
umn.319510003935669	701	16	apt	apt	JJ
umn.319510003935669	701	17	to	to	TO
umn.319510003935669	701	18	become	become	VB
umn.319510003935669	701	19	contaminated	contaminate	VBN
umn.319510003935669	701	20	by	by	IN
umn.319510003935669	701	21	sewage	sewage	NN
umn.319510003935669	701	22	,	,	,
umn.319510003935669	701	23	and	and	CC
umn.319510003935669	701	24	thus	thus	RB
umn.319510003935669	701	25	create	create	VB
umn.319510003935669	701	26	the	the	DT
umn.319510003935669	701	27	most	most	RBS
umn.319510003935669	701	28	malignant	malignant	JJ
umn.319510003935669	701	29	diseases	disease	NNS
umn.319510003935669	701	30	.	.	.
umn.319510003935669	702	1	Water	water	NN
umn.319510003935669	702	2	may	may	MD
umn.319510003935669	702	3	be	be	VB
umn.319510003935669	702	4	purified	purify	VBN
umn.319510003935669	702	5	by	by	IN
umn.319510003935669	702	6	36	36	CD
umn.319510003935669	702	7	DOMESTIC	domestic	JJ
umn.319510003935669	702	8	SCIENCE	science	NN
umn.319510003935669	702	9	boiling	boiling	NN
umn.319510003935669	702	10	;	;	:
umn.319510003935669	702	11	but	but	CC
umn.319510003935669	702	12	,	,	,
umn.319510003935669	702	13	after	after	IN
umn.319510003935669	702	14	boiling	boiling	NN
umn.319510003935669	702	15	,	,	,
umn.319510003935669	702	16	it	-PRON-	PRP
umn.319510003935669	702	17	should	should	MD
umn.319510003935669	702	18	be	be	VB
umn.319510003935669	702	19	kept	keep	VBN
umn.319510003935669	702	20	carefully	carefully	RB
umn.319510003935669	702	21	covered	cover	VBN
umn.319510003935669	702	22	from	from	IN
umn.319510003935669	702	23	dust	dust	NN
umn.319510003935669	702	24	.	.	.
umn.319510003935669	703	1	Water	water	NN
umn.319510003935669	703	2	is	be	VBZ
umn.319510003935669	703	3	the	the	DT
umn.319510003935669	703	4	natural	natural	JJ
umn.319510003935669	703	5	beverage	beverage	NN
umn.319510003935669	703	6	;	;	:
umn.319510003935669	703	7	but	but	CC
umn.319510003935669	703	8	custom	custom	NN
umn.319510003935669	703	9	has	have	VBZ
umn.319510003935669	703	10	'	'	``
umn.319510003935669	703	11	given	give	VBN
umn.319510003935669	703	12	us	-PRON-	PRP
umn.319510003935669	703	13	several	several	JJ
umn.319510003935669	703	14	other	other	JJ
umn.319510003935669	703	15	beverages	beverage	NNS
umn.319510003935669	703	16	,	,	,
umn.319510003935669	703	17	more	more	JJR
umn.319510003935669	703	18	or	or	CC
umn.319510003935669	703	19	less	less	RBR
umn.319510003935669	703	20	artificial	artificial	JJ
umn.319510003935669	703	21	.	.	.
umn.319510003935669	704	1	Tea	tea	NN
umn.319510003935669	704	2	is	be	VBZ
umn.319510003935669	704	3	a	a	DT
umn.319510003935669	704	4	beverage	beverage	NN
umn.319510003935669	704	5	.	.	.
umn.319510003935669	705	1	It	-PRON-	PRP
umn.319510003935669	705	2	consists	consist	VBZ
umn.319510003935669	705	3	of	of	IN
umn.319510003935669	705	4	the	the	DT
umn.319510003935669	705	5	leaves	leave	NNS
umn.319510003935669	705	6	of	of	IN
umn.319510003935669	705	7	a	a	DT
umn.319510003935669	705	8	plant	plant	NN
umn.319510003935669	705	9	produced	produce	VBN
umn.319510003935669	705	10	in	in	IN
umn.319510003935669	705	11	China	China	NNP
umn.319510003935669	705	12	,	,	,
umn.319510003935669	705	13	Japan	Japan	NNP
umn.319510003935669	705	14	,	,	,
umn.319510003935669	705	15	and	and	CC
umn.319510003935669	705	16	India	India	NNP
umn.319510003935669	705	17	.	.	.
umn.319510003935669	706	1	Tea	tea	NN
umn.319510003935669	706	2	contains	contain	VBZ
umn.319510003935669	706	3	two	two	CD
umn.319510003935669	706	4	principles	principle	NNS
umn.319510003935669	706	5	that	that	WDT
umn.319510003935669	706	6	act	act	VBP
umn.319510003935669	706	7	upon	upon	IN
umn.319510003935669	706	8	the	the	DT
umn.319510003935669	706	9	body	body	NN
umn.319510003935669	706	10	.	.	.
umn.319510003935669	707	1	One	one	CD
umn.319510003935669	707	2	,	,	,
umn.319510003935669	707	3	theine	theine	NNP
umn.319510003935669	707	4	,	,	,
umn.319510003935669	707	5	stimulates	stimulate	VBZ
umn.319510003935669	707	6	the	the	DT
umn.319510003935669	707	7	nervous	nervous	JJ
umn.319510003935669	707	8	system	system	NN
umn.319510003935669	707	9	;	;	:
umn.319510003935669	707	10	the	the	DT
umn.319510003935669	707	11	other	other	JJ
umn.319510003935669	707	12	,	,	,
umn.319510003935669	707	13	tannin	tannin	NN
umn.319510003935669	707	14	,	,	,
umn.319510003935669	707	15	is	be	VBZ
umn.319510003935669	707	16	injurious	injurious	JJ
umn.319510003935669	707	17	to	to	IN
umn.319510003935669	707	18	the	the	DT
umn.319510003935669	707	19	delicate	delicate	JJ
umn.319510003935669	707	20	lining	lining	NN
umn.319510003935669	707	21	of	of	IN
umn.319510003935669	707	22	the	the	DT
umn.319510003935669	707	23	stomach	stomach	NN
umn.319510003935669	707	24	.	.	.
umn.319510003935669	708	1	Boiling	boil	VBG
umn.319510003935669	708	2	tea	tea	NN
umn.319510003935669	708	3	,	,	,
umn.319510003935669	708	4	or	or	CC
umn.319510003935669	708	5	steeping	steep	VBG
umn.319510003935669	708	6	it	-PRON-	PRP
umn.319510003935669	708	7	long	long	RB
umn.319510003935669	708	8	,	,	,
umn.319510003935669	708	9	extracts	extract	VBZ
umn.319510003935669	708	10	the	the	DT
umn.319510003935669	708	11	tannin	tannin	NN
umn.319510003935669	708	12	.	.	.
umn.319510003935669	709	1	MAKING	make	VBG
umn.319510003935669	709	2	TEA	tea	NN
umn.319510003935669	709	3	:	:	:
umn.319510003935669	709	4	To	to	TO
umn.319510003935669	709	5	make	make	VB
umn.319510003935669	709	6	strong	strong	JJ
umn.319510003935669	709	7	tea	tea	NN
umn.319510003935669	709	8	,	,	,
umn.319510003935669	709	9	allow	allow	VB
umn.319510003935669	709	10	one	one	CD
umn.319510003935669	709	11	tea-	tea-	JJ
umn.319510003935669	709	12	spoonful	spoonful	NN
umn.319510003935669	709	13	of	of	IN
umn.319510003935669	709	14	tea	tea	NN
umn.319510003935669	709	15	to	to	IN
umn.319510003935669	709	16	each	each	DT
umn.319510003935669	709	17	cup	cup	NN
umn.319510003935669	709	18	of	of	IN
umn.319510003935669	709	19	boiling	boil	VBG
umn.319510003935669	709	20	water	water	NN
umn.319510003935669	709	21	.	.	.
umn.319510003935669	710	1	Scald	scald	VB
umn.319510003935669	710	2	the	the	DT
umn.319510003935669	710	3	teapot	teapot	NN
umn.319510003935669	710	4	with	with	IN
umn.319510003935669	710	5	boiling	boil	VBG
umn.319510003935669	710	6	water	water	NN
umn.319510003935669	710	7	;	;	:
umn.319510003935669	710	8	put	put	VBN
umn.319510003935669	710	9	in	in	IN
umn.319510003935669	710	10	the	the	DT
umn.319510003935669	710	11	tea	tea	NN
umn.319510003935669	710	12	and	and	CC
umn.319510003935669	710	13	pour	pour	VB
umn.319510003935669	710	14	on	on	IN
umn.319510003935669	710	15	the	the	DT
umn.319510003935669	710	16	boiling	boiling	NN
umn.319510003935669	710	17	water	water	NN
umn.319510003935669	710	18	.	.	.
umn.319510003935669	711	1	Place	place	VB
umn.319510003935669	711	2	the	the	DT
umn.319510003935669	711	3	teapot	teapot	NN
umn.319510003935669	711	4	where	where	WRB
umn.319510003935669	711	5	the	the	DT
umn.319510003935669	711	6	tea	tea	NN
umn.319510003935669	711	7	will	will	MD
umn.319510003935669	711	8	keep	keep	VB
umn.319510003935669	711	9	hot	hot	JJ
umn.319510003935669	711	10	,	,	,
umn.319510003935669	711	11	but	but	CC
umn.319510003935669	711	12	not	not	RB
umn.319510003935669	711	13	boil	boil	VB
umn.319510003935669	711	14	,	,	,
umn.319510003935669	711	15	and	and	CC
umn.319510003935669	711	16	let	let	VB
umn.319510003935669	711	17	it	-PRON-	PRP
umn.319510003935669	711	18	stand	stand	VB
umn.319510003935669	711	19	for	for	IN
umn.319510003935669	711	20	five	five	CD
umn.319510003935669	711	21	minutes	minute	NNS
umn.319510003935669	711	22	.	.	.
umn.319510003935669	712	1	Strain	strain	VB
umn.319510003935669	712	2	,	,	,
umn.319510003935669	712	3	and	and	CC
umn.319510003935669	712	4	serve	serve	VB
umn.319510003935669	712	5	at	at	IN
umn.319510003935669	712	6	once	once	RB
umn.319510003935669	712	7	.	.	.
umn.319510003935669	713	1	Do	do	VBP
umn.319510003935669	713	2	not	not	RB
umn.319510003935669	713	3	use	use	VB
umn.319510003935669	713	4	a	a	DT
umn.319510003935669	713	5	tin	tin	NN
umn.319510003935669	713	6	teapot	teapot	NN
umn.319510003935669	713	7	,	,	,
umn.319510003935669	713	8	because	because	IN
umn.319510003935669	713	9	of	of	IN
umn.319510003935669	713	10	the	the	DT
umn.319510003935669	713	11	tannin	tannin	NN
umn.319510003935669	713	12	in	in	IN
umn.319510003935669	713	13	the	the	DT
umn.319510003935669	713	14	tea	tea	NN
umn.319510003935669	713	15	.	.	.
umn.319510003935669	714	1	COFFEE	coffee	NN
umn.319510003935669	714	2	.	.	.
umn.319510003935669	715	1	The	the	DT
umn.319510003935669	715	2	coffee	coffee	NN
umn.319510003935669	715	3	tree	tree	NN
umn.319510003935669	715	4	is	be	VBZ
umn.319510003935669	715	5	a	a	DT
umn.319510003935669	715	6	native	native	NN
umn.319510003935669	715	7	of	of	IN
umn.319510003935669	715	8	Abyssinia	Abyssinia	NNP
umn.319510003935669	715	9	,	,	,
umn.319510003935669	715	10	but	but	CC
umn.319510003935669	715	11	is	be	VBZ
umn.319510003935669	715	12	now	now	RB
umn.319510003935669	715	13	grown	grow	VBN
umn.319510003935669	715	14	in	in	IN
umn.319510003935669	715	15	all	all	DT
umn.319510003935669	715	16	tropical	tropical	JJ
umn.319510003935669	715	17	countries	country	NNS
umn.319510003935669	715	18	.	.	.
umn.319510003935669	716	1	Java	Java	NNP
umn.319510003935669	716	2	coffee	coffee	NN
umn.319510003935669	716	3	is	be	VBZ
umn.319510003935669	716	4	con-	con-	NN
umn.319510003935669	716	5	sidered	sidere	VBN
umn.319510003935669	716	6	best	good	JJS
umn.319510003935669	716	7	.	.	.
umn.319510003935669	717	1	The	the	DT
umn.319510003935669	717	2	Mocha	Mocha	NNP
umn.319510003935669	717	3	and	and	CC
umn.319510003935669	717	4	Java	Java	NNP
umn.319510003935669	717	5	blend	blend	NN
umn.319510003935669	717	6	,	,	,
umn.319510003935669	717	7	consisting	consist	VBG
umn.319510003935669	717	8	of	of	IN
umn.319510003935669	717	9	one	one	CD
umn.319510003935669	717	10	part	part	NN
umn.319510003935669	717	11	Mocha	Mocha	NNP
umn.319510003935669	717	12	and	and	CC
umn.319510003935669	717	13	two	two	CD
umn.319510003935669	717	14	parts	part	NNS
umn.319510003935669	717	15	Java	Java	NNP
umn.319510003935669	717	16	,	,	,
umn.319510003935669	717	17	seems	seem	VBZ
umn.319510003935669	717	18	best	well	RBS
umn.319510003935669	717	19	suited	suited	JJ
umn.319510003935669	717	20	to	to	IN
umn.319510003935669	717	21	the	the	DT
umn.319510003935669	717	22	average	average	JJ
umn.319510003935669	717	23	taste	taste	NN
umn.319510003935669	717	24	.	.	.
umn.319510003935669	718	1	The	the	DT
umn.319510003935669	718	2	coffee	coffee	NN
umn.319510003935669	718	3	berries	berry	NNS
umn.319510003935669	718	4	are	be	VBP
umn.319510003935669	718	5	browned	brown	VBN
umn.319510003935669	718	6	to	to	IN
umn.319510003935669	718	7	a	a	DT
umn.319510003935669	718	8	dark	dark	JJ
umn.319510003935669	718	9	chestnut	chestnut	NN
umn.319510003935669	718	10	color	color	NN
umn.319510003935669	718	11	,	,	,
umn.319510003935669	718	12	and	and	CC
umn.319510003935669	718	13	ground	ground	NN
umn.319510003935669	718	14	;	;	:
umn.319510003935669	718	15	the	the	DT
umn.319510003935669	718	16	ground	ground	NN
umn.319510003935669	718	17	coffee	coffee	NN
umn.319510003935669	718	18	is	be	VBZ
umn.319510003935669	718	19	then	then	RB
umn.319510003935669	718	20	ready	ready	JJ
umn.319510003935669	718	21	The	the	DT
umn.319510003935669	718	22	aroma	aroma	NN
umn.319510003935669	718	23	of	of	IN
umn.319510003935669	718	24	the	the	DT
umn.319510003935669	718	25	coffee	coffee	NN
umn.319510003935669	718	26	is	be	VBZ
umn.319510003935669	718	27	best	well	RBS
umn.319510003935669	718	28	retained	retain	VBN
umn.319510003935669	718	29	by	by	IN
umn.319510003935669	718	30	brown-	brown-	NNP
umn.319510003935669	718	31	ing	ing	NNP
umn.319510003935669	718	32	,	,	,
umn.319510003935669	718	33	at	at	IN
umn.319510003935669	718	34	one	one	CD
umn.319510003935669	718	35	time	time	NN
umn.319510003935669	718	36	,	,	,
umn.319510003935669	718	37	only	only	RB
umn.319510003935669	718	38	sufficient	sufficient	JJ
umn.319510003935669	718	39	coffee	coffee	NN
umn.319510003935669	718	40	for	for	IN
umn.319510003935669	718	41	the	the	DT
umn.319510003935669	718	42	following	following	JJ
umn.319510003935669	718	43	meal	meal	NN
umn.319510003935669	718	44	;	;	:
umn.319510003935669	718	45	grinding	grind	VBG
umn.319510003935669	718	46	it	-PRON-	PRP
umn.319510003935669	718	47	and	and	CC
umn.319510003935669	718	48	placing	place	VBG
umn.319510003935669	718	49	it	-PRON-	PRP
umn.319510003935669	718	50	immediately	immediately	RB
umn.319510003935669	718	51	in	in	IN
umn.319510003935669	718	52	the	the	DT
umn.319510003935669	718	53	coffee-	coffee-	NN
umn.319510003935669	718	54	pot	pot	NN
umn.319510003935669	718	55	and	and	CC
umn.319510003935669	718	56	over	over	IN
umn.319510003935669	718	57	the	the	DT
umn.319510003935669	718	58	fire	fire	NN
umn.319510003935669	718	59	.	.	.
umn.319510003935669	719	1	COFFEE	coffee	NN
umn.319510003935669	719	2	,	,	,
umn.319510003935669	719	3	like	like	IN
umn.319510003935669	719	4	tea	tea	NN
umn.319510003935669	719	5	,	,	,
umn.319510003935669	719	6	has	have	VBZ
umn.319510003935669	719	7	two	two	CD
umn.319510003935669	719	8	important	important	JJ
umn.319510003935669	719	9	principles	principle	NNS
umn.319510003935669	719	10	,	,	,
umn.319510003935669	719	11	caffeine	caffeine	NN
umn.319510003935669	719	12	and	and	CC
umn.319510003935669	719	13	tannin	tannin	NN
umn.319510003935669	719	14	.	.	.
umn.319510003935669	720	1	CAFFEINE	CAFFEINE	NNP
umn.319510003935669	720	2	is	be	VBZ
umn.319510003935669	720	3	the	the	DT
umn.319510003935669	720	4	same	same	JJ
umn.319510003935669	720	5	chemical	chemical	NN
umn.319510003935669	720	6	substance	substance	NN
umn.319510003935669	720	7	as	as	IN
umn.319510003935669	720	8	theine	theine	NNP
umn.319510003935669	720	9	,	,	,
umn.319510003935669	720	10	and	and	CC
umn.319510003935669	720	11	has	have	VBZ
umn.319510003935669	720	12	the	the	DT
umn.319510003935669	720	13	same	same	JJ
umn.319510003935669	720	14	effect	effect	NN
umn.319510003935669	720	15	upon	upon	IN
umn.319510003935669	720	16	the	the	DT
umn.319510003935669	720	17	nervous	nervous	JJ
umn.319510003935669	720	18	system	system	NN
umn.319510003935669	720	19	;	;	:
umn.319510003935669	720	20	the	the	DT
umn.319510003935669	720	21	tan-	tan-	NNP
umn.319510003935669	720	22	nin	nin	NNP
umn.319510003935669	720	23	,	,	,
umn.319510003935669	720	24	also	also	RB
umn.319510003935669	720	25	,	,	,
umn.319510003935669	720	26	has	have	VBZ
umn.319510003935669	720	27	the	the	DT
umn.319510003935669	720	28	same	same	JJ
umn.319510003935669	720	29	effect	effect	NN
umn.319510003935669	720	30	as	as	IN
umn.319510003935669	720	31	the	the	DT
umn.319510003935669	720	32	tannin	tannin	NN
umn.319510003935669	720	33	of	of	IN
umn.319510003935669	720	34	the	the	DT
umn.319510003935669	720	35	tea	tea	NN
umn.319510003935669	720	36	.	.	.
umn.319510003935669	721	1	Neither	neither	DT
umn.319510003935669	721	2	tea	tea	NN
umn.319510003935669	721	3	nor	nor	CC
umn.319510003935669	721	4	coffee	coffee	NN
umn.319510003935669	721	5	is	be	VBZ
umn.319510003935669	721	6	a	a	DT
umn.319510003935669	721	7	food	food	NN
umn.319510003935669	721	8	-	-	HYPH
umn.319510003935669	721	9	stuff	stuff	NN
umn.319510003935669	721	10	;	;	:
umn.319510003935669	721	11	but	but	CC
umn.319510003935669	721	12	when	when	WRB
umn.319510003935669	721	13	prepared	prepare	VBN
umn.319510003935669	721	14	with	with	IN
umn.319510003935669	721	15	water	water	NN
umn.319510003935669	721	16	,	,	,
umn.319510003935669	721	17	sugar	sugar	NN
umn.319510003935669	721	18	,	,	,
umn.319510003935669	721	19	and	and	CC
umn.319510003935669	721	20	milk	milk	NN
umn.319510003935669	721	21	,	,	,
umn.319510003935669	721	22	they	-PRON-	PRP
umn.319510003935669	721	23	contain	contain	VBP
umn.319510003935669	721	24	the	the	DT
umn.319510003935669	721	25	food	food	NN
umn.319510003935669	721	26	values	value	NNS
umn.319510003935669	721	27	of	of	IN
umn.319510003935669	721	28	those	those	DT
umn.319510003935669	721	29	articles	article	NNS
umn.319510003935669	721	30	of	of	IN
umn.319510003935669	721	31	food	food	NN
umn.319510003935669	721	32	.	.	.
umn.319510003935669	722	1	MAKING	make	VBG
umn.319510003935669	722	2	COFFEE	coffee	NN
umn.319510003935669	722	3	:	:	:
umn.319510003935669	722	4	For	for	IN
umn.319510003935669	722	5	strong	strong	JJ
umn.319510003935669	722	6	coffee	coffee	NN
umn.319510003935669	722	7	,	,	,
umn.319510003935669	722	8	allow	allow	VB
umn.319510003935669	722	9	two	two	CD
umn.319510003935669	722	10	table-	table-	NN
umn.319510003935669	722	11	spoonfuls	spoonful	NNS
umn.319510003935669	722	12	of	of	IN
umn.319510003935669	722	13	the	the	DT
umn.319510003935669	722	14	ground	ground	NN
umn.319510003935669	722	15	coffee	coffee	NN
umn.319510003935669	722	16	for	for	IN
umn.319510003935669	722	17	each	each	DT
umn.319510003935669	722	18	cup	cup	NN
umn.319510003935669	722	19	.	.	.
umn.319510003935669	723	1	When	when	WRB
umn.319510003935669	723	2	several	several	JJ
umn.319510003935669	723	3	cups	cup	NNS
umn.319510003935669	723	4	are	be	VBP
umn.319510003935669	723	5	to	to	TO
umn.319510003935669	723	6	be	be	VB
umn.319510003935669	723	7	made	make	VBN
umn.319510003935669	723	8	,	,	,
umn.319510003935669	723	9	a	a	DT
umn.319510003935669	723	10	smaller	small	JJR
umn.319510003935669	723	11	quantity	quantity	NN
umn.319510003935669	723	12	for	for	IN
umn.319510003935669	723	13	each	each	DT
umn.319510003935669	723	14	cup	cup	NN
umn.319510003935669	723	15	may	may	MD
umn.319510003935669	723	16	be	be	VB
umn.319510003935669	723	17	for	for	IN
umn.319510003935669	723	18	use	use	NN
umn.319510003935669	723	19	.	.	.
umn.319510003935669	724	1	COOKING	cooking	NN
umn.319510003935669	724	2	37	37	CD
umn.319510003935669	724	3	used	use	VBN
umn.319510003935669	724	4	.	.	.
umn.319510003935669	725	1	Put	put	VB
umn.319510003935669	725	2	the	the	DT
umn.319510003935669	725	3	coffee	coffee	NN
umn.319510003935669	725	4	into	into	IN
umn.319510003935669	725	5	cold	cold	JJ
umn.319510003935669	725	6	water	water	NN
umn.319510003935669	725	7	and	and	CC
umn.319510003935669	725	8	bring	bring	VB
umn.319510003935669	725	9	it	-PRON-	PRP
umn.319510003935669	725	10	to	to	IN
umn.319510003935669	725	11	the	the	DT
umn.319510003935669	725	12	boiling	boiling	NN
umn.319510003935669	725	13	point	point	NN
umn.319510003935669	725	14	;	;	:
umn.319510003935669	725	15	then	then	RB
umn.319510003935669	725	16	remove	remove	VB
umn.319510003935669	725	17	it	-PRON-	PRP
umn.319510003935669	725	18	from	from	IN
umn.319510003935669	725	19	the	the	DT
umn.319510003935669	725	20	fire	fire	NN
umn.319510003935669	725	21	and	and	CC
umn.319510003935669	725	22	allow	allow	VB
umn.319510003935669	725	23	it	-PRON-	PRP
umn.319510003935669	725	24	to	to	TO
umn.319510003935669	725	25	stand	stand	VB
umn.319510003935669	725	26	for	for	IN
umn.319510003935669	725	27	a	a	DT
umn.319510003935669	725	28	few	few	JJ
umn.319510003935669	725	29	minutes	minute	NNS
umn.319510003935669	725	30	at	at	IN
umn.319510003935669	725	31	near	near	IN
umn.319510003935669	725	32	the	the	DT
umn.319510003935669	725	33	boiling	boiling	NN
umn.319510003935669	725	34	point	point	NN
umn.319510003935669	725	35	,	,	,
umn.319510003935669	725	36	before	before	IN
umn.319510003935669	725	37	serving	serve	VBG
umn.319510003935669	725	38	,	,	,
umn.319510003935669	725	39	to	to	TO
umn.319510003935669	725	40	"	"	``
umn.319510003935669	725	41	settle	settle	VB
umn.319510003935669	725	42	"	"	''
umn.319510003935669	725	43	the	the	DT
umn.319510003935669	725	44	grounds	ground	NNS
umn.319510003935669	725	45	.	.	.
umn.319510003935669	726	1	Cocoa	cocoa	NN
umn.319510003935669	726	2	,	,	,
umn.319510003935669	726	3	while	while	IN
umn.319510003935669	726	4	classed	class	VBN
umn.319510003935669	726	5	as	as	IN
umn.319510003935669	726	6	a	a	DT
umn.319510003935669	726	7	beverage	beverage	NN
umn.319510003935669	726	8	,	,	,
umn.319510003935669	726	9	differs	differ	VBZ
umn.319510003935669	726	10	widely	widely	RB
umn.319510003935669	726	11	from	from	IN
umn.319510003935669	726	12	both	both	CC
umn.319510003935669	726	13	tea	tea	NN
umn.319510003935669	726	14	and	and	CC
umn.319510003935669	726	15	coffee	coffee	NN
umn.319510003935669	726	16	,	,	,
umn.319510003935669	726	17	in	in	IN
umn.319510003935669	726	18	being	be	VBG
umn.319510003935669	726	19	a	a	DT
umn.319510003935669	726	20	proteid	proteid	JJ
umn.319510003935669	726	21	food	food	NN
umn.319510003935669	726	22	-	-	HYPH
umn.319510003935669	726	23	stuff	stuff	NN
umn.319510003935669	726	24	,	,	,
umn.319510003935669	726	25	and	and	CC
umn.319510003935669	726	26	in	in	IN
umn.319510003935669	726	27	containing	contain	VBG
umn.319510003935669	726	28	half	half	PDT
umn.319510003935669	726	29	its	-PRON-	PRP$
umn.319510003935669	726	30	weight	weight	NN
umn.319510003935669	726	31	in	in	IN
umn.319510003935669	726	32	fat	fat	NN
umn.319510003935669	726	33	.	.	.
umn.319510003935669	727	1	It	-PRON-	PRP
umn.319510003935669	727	2	is	be	VBZ
umn.319510003935669	727	3	made	make	VBN
umn.319510003935669	727	4	from	from	IN
umn.319510003935669	727	5	the	the	DT
umn.319510003935669	727	6	crush-	crush-	NN
umn.319510003935669	727	7	ed	ed	NN
umn.319510003935669	727	8	bean	bean	NN
umn.319510003935669	727	9	of	of	IN
umn.319510003935669	727	10	the	the	DT
umn.319510003935669	727	11	cocoa	cocoa	NN
umn.319510003935669	727	12	tree	tree	NN
umn.319510003935669	727	13	,	,	,
umn.319510003935669	727	14	a	a	DT
umn.319510003935669	727	15	native	native	NN
umn.319510003935669	727	16	of	of	IN
umn.319510003935669	727	17	tropical	tropical	JJ
umn.319510003935669	727	18	America	America	NNP
umn.319510003935669	727	19	.	.	.
umn.319510003935669	728	1	Its	-PRON-	PRP$
umn.319510003935669	728	2	stimulating	stimulating	JJ
umn.319510003935669	728	3	principle	principle	NN
umn.319510003935669	728	4	is	be	VBZ
umn.319510003935669	728	5	called	call	VBN
umn.319510003935669	728	6	theobromine	theobromine	NN
umn.319510003935669	728	7	;	;	:
umn.319510003935669	728	8	and	and	CC
umn.319510003935669	728	9	means	mean	VBZ
umn.319510003935669	728	10	“	"	``
umn.319510003935669	728	11	food	food	NN
umn.319510003935669	728	12	for	for	IN
umn.319510003935669	728	13	the	the	DT
umn.319510003935669	728	14	gods	god	NNS
umn.319510003935669	728	15	.	.	.
umn.319510003935669	729	1	In	in	IN
umn.319510003935669	729	2	the	the	DT
umn.319510003935669	729	3	manufacture	manufacture	NN
umn.319510003935669	729	4	of	of	IN
umn.319510003935669	729	5	cocoa	cocoa	NN
umn.319510003935669	729	6	,	,	,
umn.319510003935669	729	7	large	large	JJ
umn.319510003935669	729	8	quanti-	quanti-	JJ
umn.319510003935669	729	9	ties	tie	NNS
umn.319510003935669	729	10	of	of	IN
umn.319510003935669	729	11	sugar	sugar	NN
umn.319510003935669	729	12	and	and	CC
umn.319510003935669	729	13	starch	starch	NN
umn.319510003935669	729	14	are	be	VBP
umn.319510003935669	729	15	added	add	VBN
umn.319510003935669	729	16	,	,	,
umn.319510003935669	729	17	greatly	greatly	RB
umn.319510003935669	729	18	increasing	increase	VBG
umn.319510003935669	729	19	its	-PRON-	PRP$
umn.319510003935669	729	20	food	food	NN
umn.319510003935669	729	21	value	value	NN
umn.319510003935669	729	22	Cocoa	Cocoa	NNP
umn.319510003935669	729	23	:	:	:
umn.319510003935669	729	24	1c	1c	CD
umn.319510003935669	729	25	.	.	.
umn.319510003935669	730	1	milk	milk	NNP
umn.319510003935669	730	2	,	,	,
umn.319510003935669	730	3	lc	lc	NNP
umn.319510003935669	730	4	.	.	.
umn.319510003935669	731	1	boiling	boil	VBG
umn.319510003935669	731	2	water	water	NN
umn.319510003935669	731	3	,	,	,
umn.319510003935669	731	4	2	2	CD
umn.319510003935669	731	5	tbsp	tbsp	NN
umn.319510003935669	731	6	.	.	.
umn.319510003935669	732	1	cocoa	cocoa	NN
umn.319510003935669	732	2	,	,	,
umn.319510003935669	732	3	2	2	CD
umn.319510003935669	732	4	tbsp	tbsp	NN
umn.319510003935669	732	5	.	.	.
umn.319510003935669	733	1	sugar	sugar	NN
umn.319510003935669	733	2	.	.	.
umn.319510003935669	734	1	Heat	heat	VB
umn.319510003935669	734	2	the	the	DT
umn.319510003935669	734	3	milk	milk	NN
umn.319510003935669	734	4	in	in	IN
umn.319510003935669	734	5	a	a	DT
umn.319510003935669	734	6	double	double	JJ
umn.319510003935669	734	7	boiler	boiler	NN
umn.319510003935669	734	8	;	;	:
umn.319510003935669	734	9	mix	mix	VB
umn.319510003935669	734	10	the	the	DT
umn.319510003935669	734	11	cocoa	cocoa	NN
umn.319510003935669	734	12	and	and	CC
umn.319510003935669	734	13	sugar	sugar	NN
umn.319510003935669	734	14	together	together	RB
umn.319510003935669	734	15	,	,	,
umn.319510003935669	734	16	and	and	CC
umn.319510003935669	734	17	add	add	VB
umn.319510003935669	734	18	them	-PRON-	PRP
umn.319510003935669	734	19	to	to	IN
umn.319510003935669	734	20	the	the	DT
umn.319510003935669	734	21	boiling	boiling	NN
umn.319510003935669	734	22	water	water	NN
umn.319510003935669	734	23	.	.	.
umn.319510003935669	735	1	Boil	boil	VB
umn.319510003935669	735	2	from	from	IN
umn.319510003935669	735	3	five	five	CD
umn.319510003935669	735	4	to	to	TO
umn.319510003935669	735	5	ten	ten	CD
umn.319510003935669	735	6	minutes	minute	NNS
umn.319510003935669	735	7	,	,	,
umn.319510003935669	735	8	pour	pour	VB
umn.319510003935669	735	9	the	the	DT
umn.319510003935669	735	10	cocoa	cocoa	NN
umn.319510003935669	735	11	,	,	,
umn.319510003935669	735	12	thus	thus	RB
umn.319510003935669	735	13	cooked	cook	VBN
umn.319510003935669	735	14	,	,	,
umn.319510003935669	735	15	into	into	IN
umn.319510003935669	735	16	the	the	DT
umn.319510003935669	735	17	heated	heat	VBN
umn.319510003935669	735	18	milk	milk	NN
umn.319510003935669	735	19	,	,	,
umn.319510003935669	735	20	and	and	CC
umn.319510003935669	735	21	serve	serve	VB
umn.319510003935669	735	22	.	.	.
umn.319510003935669	736	1	LESSON	lesson	NN
umn.319510003935669	736	2	11	11	CD
umn.319510003935669	736	3	.	.	.
umn.319510003935669	737	1	ANIMAL	animal	NN
umn.319510003935669	737	2	FATS	fat	NNS
umn.319510003935669	737	3	AND	and	CC
umn.319510003935669	737	4	Oils	oil	NNS
umn.319510003935669	737	5	:	:	:
umn.319510003935669	737	6	Fats	fat	NNS
umn.319510003935669	737	7	are	be	VBP
umn.319510003935669	737	8	solid	solid	JJ
umn.319510003935669	737	9	at	at	IN
umn.319510003935669	737	10	ordinary	ordinary	JJ
umn.319510003935669	737	11	temperature	temperature	NN
umn.319510003935669	737	12	,	,	,
umn.319510003935669	737	13	while	while	IN
umn.319510003935669	737	14	oils	oil	NNS
umn.319510003935669	737	15	are	be	VBP
umn.319510003935669	737	16	liquid	liquid	JJ
umn.319510003935669	737	17	.	.	.
umn.319510003935669	738	1	Oils	oil	NNS
umn.319510003935669	738	2	are	be	VBP
umn.319510003935669	738	3	separated	separate	VBN
umn.319510003935669	738	4	from	from	IN
umn.319510003935669	738	5	the	the	DT
umn.319510003935669	738	6	fats	fat	NNS
umn.319510003935669	738	7	,	,	,
umn.319510003935669	738	8	by	by	IN
umn.319510003935669	738	9	heat	heat	NN
umn.319510003935669	738	10	.	.	.
umn.319510003935669	739	1	The	the	DT
umn.319510003935669	739	2	process	process	NN
umn.319510003935669	739	3	of	of	IN
umn.319510003935669	739	4	separating	separate	VBG
umn.319510003935669	739	5	the	the	DT
umn.319510003935669	739	6	oils	oil	NNS
umn.319510003935669	739	7	from	from	IN
umn.319510003935669	739	8	the	the	DT
umn.319510003935669	739	9	fats	fat	NNS
umn.319510003935669	739	10	is	be	VBZ
umn.319510003935669	739	11	called	call	VBN
umn.319510003935669	739	12	"	"	``
umn.319510003935669	739	13	clarifying	clarify	VBG
umn.319510003935669	739	14	.	.	.
umn.319510003935669	739	15	"	"	''
umn.319510003935669	740	1	Though	though	IN
umn.319510003935669	740	2	differing	differ	VBG
umn.319510003935669	740	3	greatly	greatly	RB
umn.319510003935669	740	4	in	in	IN
umn.319510003935669	740	5	appearance	appearance	NN
umn.319510003935669	740	6	and	and	CC
umn.319510003935669	740	7	flavor	flavor	NN
umn.319510003935669	740	8	,	,	,
umn.319510003935669	740	9	fats	fat	NNS
umn.319510003935669	740	10	and	and	CC
umn.319510003935669	740	11	oils	oil	NNS
umn.319510003935669	740	12	used	use	VBN
umn.319510003935669	740	13	as	as	IN
umn.319510003935669	740	14	foods	food	NNS
umn.319510003935669	740	15	do	do	VBP
umn.319510003935669	740	16	essen-	essen-	VBN
umn.319510003935669	740	17	tially	tially	RB
umn.319510003935669	740	18	the	the	DT
umn.319510003935669	740	19	same	same	JJ
umn.319510003935669	740	20	work	work	NN
umn.319510003935669	740	21	on	on	IN
umn.319510003935669	740	22	the	the	DT
umn.319510003935669	740	23	body	body	NN
umn.319510003935669	740	24	;	;	:
umn.319510003935669	740	25	they	-PRON-	PRP
umn.319510003935669	740	26	supply	supply	VBP
umn.319510003935669	740	27	heat	heat	NN
umn.319510003935669	740	28	and	and	CC
umn.319510003935669	740	29	energy	energy	NN
umn.319510003935669	740	30	.	.	.
umn.319510003935669	741	1	They	-PRON-	PRP
umn.319510003935669	741	2	,	,	,
umn.319510003935669	741	3	with	with	IN
umn.319510003935669	741	4	the	the	DT
umn.319510003935669	741	5	carbo	carbo	NN
umn.319510003935669	741	6	-	-	HYPH
umn.319510003935669	741	7	hydrates	hydrate	NNS
umn.319510003935669	741	8	,	,	,
umn.319510003935669	741	9	starch	starch	NN
umn.319510003935669	741	10	,	,	,
umn.319510003935669	741	11	sugar	sugar	NN
umn.319510003935669	741	12	,	,	,
umn.319510003935669	741	13	etc	etc	FW
umn.319510003935669	741	14	.	.	FW
umn.319510003935669	741	15	,	,	,
umn.319510003935669	741	16	are	be	VBP
umn.319510003935669	741	17	the	the	DT
umn.319510003935669	741	18	fuel	fuel	NN
umn.319510003935669	741	19	which	which	WDT
umn.319510003935669	741	20	keeps	keep	VBZ
umn.319510003935669	741	21	the	the	DT
umn.319510003935669	741	22	bodily	bodily	JJ
umn.319510003935669	741	23	machinery	machinery	NN
umn.319510003935669	741	24	in	in	IN
umn.319510003935669	741	25	action	action	NN
umn.319510003935669	741	26	.	.	.
umn.319510003935669	742	1	Fat	fat	NN
umn.319510003935669	742	2	produces	produce	VBZ
umn.319510003935669	742	3	more	more	JJR
umn.319510003935669	742	4	than	than	IN
umn.319510003935669	742	5	twice	twice	RB
umn.319510003935669	742	6	as	as	RB
umn.319510003935669	742	7	much	much	JJ
umn.319510003935669	742	8	heat	heat	NN
umn.319510003935669	742	9	as	as	IN
umn.319510003935669	742	10	the	the	DT
umn.319510003935669	742	11	same	same	JJ
umn.319510003935669	742	12	weight	weight	NN
umn.319510003935669	742	13	of	of	IN
umn.319510003935669	742	14	starch	starch	NN
umn.319510003935669	742	15	or	or	CC
umn.319510003935669	742	16	sugar	sugar	NN
umn.319510003935669	742	17	;	;	:
umn.319510003935669	742	18	yet	yet	CC
umn.319510003935669	742	19	the	the	DT
umn.319510003935669	742	20	carbo	carbo	NN
umn.319510003935669	742	21	-	-	HYPH
umn.319510003935669	742	22	hydrates	hydrate	NNS
umn.319510003935669	742	23	act	act	VBP
umn.319510003935669	742	24	more	more	RBR
umn.319510003935669	742	25	rapidly	rapidly	RB
umn.319510003935669	742	26	than	than	IN
umn.319510003935669	742	27	the	the	DT
umn.319510003935669	742	28	fats	fat	NNS
umn.319510003935669	742	29	and	and	CC
umn.319510003935669	742	30	oils	oil	NNS
umn.319510003935669	742	31	,	,	,
umn.319510003935669	742	32	and	and	CC
umn.319510003935669	742	33	are	be	VBP
umn.319510003935669	742	34	less	less	RBR
umn.319510003935669	742	35	expensive	expensive	JJ
umn.319510003935669	742	36	.	.	.
umn.319510003935669	743	1	Meat	meat	NN
umn.319510003935669	743	2	,	,	,
umn.319510003935669	743	3	fish	fish	NN
umn.319510003935669	743	4	,	,	,
umn.319510003935669	743	5	milk	milk	NN
umn.319510003935669	743	6	,	,	,
umn.319510003935669	743	7	and	and	CC
umn.319510003935669	743	8	eggs	egg	NNS
umn.319510003935669	743	9	are	be	VBP
umn.319510003935669	743	10	the	the	DT
umn.319510003935669	743	11	principal	principal	JJ
umn.319510003935669	743	12	sources	source	NNS
umn.319510003935669	743	13	of	of	IN
umn.319510003935669	743	14	animal	animal	NN
umn.319510003935669	743	15	fats	fat	NNS
umn.319510003935669	743	16	.	.	.
umn.319510003935669	744	1	The	the	DT
umn.319510003935669	744	2	fats	fat	NNS
umn.319510003935669	744	3	commonly	commonly	RB
umn.319510003935669	744	4	used	use	VBN
umn.319510003935669	744	5	are	be	VBP
umn.319510003935669	744	6	butter	butter	NN
umn.319510003935669	744	7	,	,	,
umn.319510003935669	744	8	lard	lard	NN
umn.319510003935669	744	9	,	,	,
umn.319510003935669	744	10	“	"	``
umn.319510003935669	744	11	drippings	dripping	NNS
umn.319510003935669	744	12	"	"	''
umn.319510003935669	744	13	(	(	-LRB-
umn.319510003935669	744	14	or	or	CC
umn.319510003935669	744	15	tallow	tallow	NN
umn.319510003935669	744	16	)	)	-RRB-
umn.319510003935669	744	17	,	,	,
umn.319510003935669	744	18	suet	suet	NN
umn.319510003935669	744	19	,	,	,
umn.319510003935669	744	20	and	and	CC
umn.319510003935669	744	21	marrow	marrow	NN
umn.319510003935669	744	22	.	.	.
umn.319510003935669	745	1	Butter	butter	NN
umn.319510003935669	745	2	is	be	VBZ
umn.319510003935669	745	3	the	the	DT
umn.319510003935669	745	4	most	most	RBS
umn.319510003935669	745	5	digestible	digestible	JJ
umn.319510003935669	745	6	of	of	IN
umn.319510003935669	745	7	these	these	DT
umn.319510003935669	745	8	,	,	,
umn.319510003935669	745	9	and	and	CC
umn.319510003935669	745	10	the	the	DT
umn.319510003935669	745	11	most	most	RBS
umn.319510003935669	745	12	costly	costly	JJ
umn.319510003935669	745	13	.	.	.
umn.319510003935669	746	1	Lard	lard	NN
umn.319510003935669	746	2	is	be	VBZ
umn.319510003935669	746	3	the	the	DT
umn.319510003935669	746	4	semi	semi	JJ
umn.319510003935669	746	5	-	-	JJ
umn.319510003935669	746	6	solid	solid	JJ
umn.319510003935669	746	7	fat	fat	NN
umn.319510003935669	746	8	derived	derive	VBN
umn.319510003935669	746	9	,	,	,
umn.319510003935669	746	10	by	by	IN
umn.319510003935669	746	11	heating	heating	NN
umn.319510003935669	746	12	,	,	,
umn.319510003935669	746	13	from	from	IN
umn.319510003935669	746	14	the	the	DT
umn.319510003935669	746	15	fat	fat	NN
umn.319510003935669	746	16	of	of	IN
umn.319510003935669	746	17	the	the	DT
umn.319510003935669	746	18	hog	hog	NN
umn.319510003935669	746	19	.	.	.
umn.319510003935669	747	1	Beef	beef	NN
umn.319510003935669	747	2	suet	suet	NN
umn.319510003935669	747	3	is	be	VBZ
umn.319510003935669	747	4	obtained	obtain	VBN
umn.319510003935669	747	5	from	from	IN
umn.319510003935669	747	6	and	and	CC
umn.319510003935669	747	7	near	near	IN
umn.319510003935669	747	8	the	the	DT
umn.319510003935669	747	9	kidneys	kidney	NNS
umn.319510003935669	747	10	and	and	CC
umn.319510003935669	747	11	loins	loin	NNS
umn.319510003935669	747	12	.	.	.
umn.319510003935669	748	1	Marrow	marrow	NN
umn.319510003935669	748	2	is	be	VBZ
umn.319510003935669	748	3	a	a	DT
umn.319510003935669	748	4	soft	soft	JJ
umn.319510003935669	748	5	fat	fat	NN
umn.319510003935669	748	6	found	find	VBN
umn.319510003935669	748	7	in	in	IN
umn.319510003935669	748	8	the	the	DT
umn.319510003935669	748	9	cavities	cavity	NNS
umn.319510003935669	748	10	of	of	IN
umn.319510003935669	748	11	the	the	DT
umn.319510003935669	748	12	bones	bone	NNS
umn.319510003935669	748	13	.	.	.
umn.319510003935669	749	1	The	the	DT
umn.319510003935669	749	2	term	term	NN
umn.319510003935669	749	3	,	,	,
umn.319510003935669	749	4	“	"	``
umn.319510003935669	749	5	dripping	drip	VBG
umn.319510003935669	749	6	,	,	,
umn.319510003935669	749	7	"	"	''
umn.319510003935669	749	8	means	mean	VBZ
umn.319510003935669	749	9	the	the	DT
umn.319510003935669	749	10	clear	clear	JJ
umn.319510003935669	749	11	fat	fat	NN
umn.319510003935669	749	12	of	of	IN
umn.319510003935669	749	13	the	the	DT
umn.319510003935669	749	14	beef	beef	NN
umn.319510003935669	749	15	,	,	,
umn.319510003935669	749	16	which	which	WDT
umn.319510003935669	749	17	has	have	VBZ
umn.319510003935669	749	18	been	be	VBN
umn.319510003935669	749	19	melted	melt	VBN
umn.319510003935669	749	20	and	and	CC
umn.319510003935669	749	21	38	38	CD
umn.319510003935669	749	22	DOMESTIC	domestic	JJ
umn.319510003935669	749	23	SCIENCE	science	NN
umn.319510003935669	749	24	strained	strain	VBN
umn.319510003935669	749	25	,	,	,
umn.319510003935669	749	26	and	and	CC
umn.319510003935669	749	27	thus	thus	RB
umn.319510003935669	749	28	freed	free	VBN
umn.319510003935669	749	29	from	from	IN
umn.319510003935669	749	30	impurities	impurity	NNS
umn.319510003935669	749	31	.	.	.
umn.319510003935669	750	1	It	-PRON-	PRP
umn.319510003935669	750	2	is	be	VBZ
umn.319510003935669	750	3	also	also	RB
umn.319510003935669	750	4	called	call	VBN
umn.319510003935669	750	5	clarified	clarify	VBN
umn.319510003935669	750	6	fat	fat	JJ
umn.319510003935669	750	7	.	.	.
umn.319510003935669	751	1	All	all	DT
umn.319510003935669	751	2	fats	fat	NNS
umn.319510003935669	751	3	may	may	MD
umn.319510003935669	751	4	be	be	VB
umn.319510003935669	751	5	clarified	clarify	VBN
umn.319510003935669	751	6	,	,	,
umn.319510003935669	751	7	when	when	WRB
umn.319510003935669	751	8	stale	stale	JJ
umn.319510003935669	751	9	or	or	CC
umn.319510003935669	751	10	rancid	rancid	JJ
umn.319510003935669	751	11	,	,	,
umn.319510003935669	751	12	by	by	IN
umn.319510003935669	751	13	heat-	heat-	NN
umn.319510003935669	751	14	ing	ing	NNP
umn.319510003935669	751	15	and	and	CC
umn.319510003935669	751	16	straining	strain	VBG
umn.319510003935669	751	17	.	.	.
umn.319510003935669	752	1	In	in	IN
umn.319510003935669	752	2	this	this	DT
umn.319510003935669	752	3	way	way	NN
umn.319510003935669	752	4	,	,	,
umn.319510003935669	752	5	all	all	DT
umn.319510003935669	752	6	remnants	remnant	NNS
umn.319510003935669	752	7	of	of	IN
umn.319510003935669	752	8	fat	fat	NN
umn.319510003935669	752	9	from	from	IN
umn.319510003935669	752	10	meat	meat	NN
umn.319510003935669	752	11	,	,	,
umn.319510003935669	752	12	and	and	CC
umn.319510003935669	752	13	the	the	DT
umn.319510003935669	752	14	fat	fat	NN
umn.319510003935669	752	15	skimmed	skim	VBD
umn.319510003935669	752	16	from	from	IN
umn.319510003935669	752	17	soups	soup	NNS
umn.319510003935669	752	18	,	,	,
umn.319510003935669	752	19	gravies	gravy	NNS
umn.319510003935669	752	20	,	,	,
umn.319510003935669	752	21	etc	etc	FW
umn.319510003935669	752	22	.	.	FW
umn.319510003935669	752	23	,	,	,
umn.319510003935669	752	24	may	may	MD
umn.319510003935669	752	25	be	be	VB
umn.319510003935669	752	26	purified	purify	VBN
umn.319510003935669	752	27	and	and	CC
umn.319510003935669	752	28	saved	save	VBN
umn.319510003935669	752	29	.	.	.
umn.319510003935669	753	1	"	"	``
umn.319510003935669	753	2	DRIPPINGS	DRIPPINGS	NNP
umn.319510003935669	753	3	,	,	,
umn.319510003935669	753	4	"	"	''
umn.319510003935669	753	5	OR	or	CC
umn.319510003935669	753	6	CLARIFIED	clarify	VBD
umn.319510003935669	753	7	FAT	fat	NN
umn.319510003935669	753	8	:	:	:
umn.319510003935669	753	9	Cut	cut	VB
umn.319510003935669	753	10	or	or	CC
umn.319510003935669	753	11	chop	chop	VB
umn.319510003935669	753	12	the	the	DT
umn.319510003935669	753	13	fat	fat	NN
umn.319510003935669	753	14	into	into	IN
umn.319510003935669	753	15	small	small	JJ
umn.319510003935669	753	16	pieces	piece	NNS
umn.319510003935669	753	17	,	,	,
umn.319510003935669	753	18	and	and	CC
umn.319510003935669	753	19	put	put	VBD
umn.319510003935669	753	20	it	-PRON-	PRP
umn.319510003935669	753	21	into	into	IN
umn.319510003935669	753	22	a	a	DT
umn.319510003935669	753	23	saucepan	saucepan	NN
umn.319510003935669	753	24	or	or	CC
umn.319510003935669	753	25	kettle	kettle	NN
umn.319510003935669	753	26	half	half	NN
umn.319510003935669	753	27	filled	fill	VBN
umn.319510003935669	753	28	with	with	IN
umn.319510003935669	753	29	water	water	NN
umn.319510003935669	753	30	.	.	.
umn.319510003935669	754	1	Heat	heat	VB
umn.319510003935669	754	2	slowly	slowly	RB
umn.319510003935669	754	3	.	.	.
umn.319510003935669	755	1	Stir	stir	VB
umn.319510003935669	755	2	occasionally	occasionally	RB
umn.319510003935669	755	3	,	,	,
umn.319510003935669	755	4	cook	cook	NNP
umn.319510003935669	755	5	un	un	NNP
umn.319510003935669	755	6	.	.	.
umn.319510003935669	756	1	til	til	DT
umn.319510003935669	756	2	scraps	scrap	NNS
umn.319510003935669	756	3	are	be	VBP
umn.319510003935669	756	4	light	light	JJ
umn.319510003935669	756	5	brown	brown	JJ
umn.319510003935669	756	6	,	,	,
umn.319510003935669	756	7	and	and	CC
umn.319510003935669	756	8	the	the	DT
umn.319510003935669	756	9	fat	fat	NN
umn.319510003935669	756	10	has	have	VBZ
umn.319510003935669	756	11	ceased	cease	VBN
umn.319510003935669	756	12	to	to	TO
umn.319510003935669	756	13	bubble	bubble	VB
umn.319510003935669	756	14	.	.	.
umn.319510003935669	757	1	Remove	remove	VB
umn.319510003935669	757	2	saucepan	saucepan	NN
umn.319510003935669	757	3	from	from	IN
umn.319510003935669	757	4	the	the	DT
umn.319510003935669	757	5	heat	heat	NN
umn.319510003935669	757	6	.	.	.
umn.319510003935669	758	1	Let	let	VB
umn.319510003935669	758	2	stand	stand	VB
umn.319510003935669	758	3	five	five	CD
umn.319510003935669	758	4	minutes	minute	NNS
umn.319510003935669	758	5	,	,	,
umn.319510003935669	758	6	and	and	CC
umn.319510003935669	758	7	strain	strain	VB
umn.319510003935669	758	8	through	through	IN
umn.319510003935669	758	9	strainer	strainer	NN
umn.319510003935669	758	10	or	or	CC
umn.319510003935669	758	11	cheese	cheese	NN
umn.319510003935669	758	12	-	-	HYPH
umn.319510003935669	758	13	cloth	cloth	NN
umn.319510003935669	758	14	.	.	.
umn.319510003935669	759	1	SAUTED	SAUTED	NNP
umn.319510003935669	759	2	POTATOES	potato	NNS
umn.319510003935669	759	3	:	:	:
umn.319510003935669	759	4	Cut	cut	VB
umn.319510003935669	759	5	cold	cold	JJ
umn.319510003935669	759	6	boiled	boil	VBN
umn.319510003935669	759	7	potatoes	potato	NNS
umn.319510003935669	759	8	in	in	IN
umn.319510003935669	759	9	slices	slice	NNS
umn.319510003935669	759	10	one	one	CD
umn.319510003935669	759	11	-	-	HYPH
umn.319510003935669	759	12	fourth	fourth	JJ
umn.319510003935669	759	13	inch	inch	NN
umn.319510003935669	759	14	in	in	IN
umn.319510003935669	759	15	thickness	thickness	NN
umn.319510003935669	759	16	.	.	.
umn.319510003935669	760	1	Season	season	NN
umn.319510003935669	760	2	with	with	IN
umn.319510003935669	760	3	salt	salt	NN
umn.319510003935669	760	4	and	and	CC
umn.319510003935669	760	5	pepper	pepper	NN
umn.319510003935669	760	6	,	,	,
umn.319510003935669	760	7	place	place	VBP
umn.319510003935669	760	8	in	in	IN
umn.319510003935669	760	9	a	a	DT
umn.319510003935669	760	10	hot	hot	JJ
umn.319510003935669	760	11	,	,	,
umn.319510003935669	760	12	well	well	RB
umn.319510003935669	760	13	-	-	HYPH
umn.319510003935669	760	14	greased	grease	VBN
umn.319510003935669	760	15	frying	frying	NN
umn.319510003935669	760	16	-	-	HYPH
umn.319510003935669	760	17	pan	pan	NN
umn.319510003935669	760	18	,	,	,
umn.319510003935669	760	19	brown	brown	NNP
umn.319510003935669	760	20	on	on	IN
umn.319510003935669	760	21	one	one	CD
umn.319510003935669	760	22	side	side	NN
umn.319510003935669	760	23	,	,	,
umn.319510003935669	760	24	turn	turn	VB
umn.319510003935669	760	25	,	,	,
umn.319510003935669	760	26	and	and	CC
umn.319510003935669	760	27	brown	brown	JJ
umn.319510003935669	760	28	on	on	IN
umn.319510003935669	760	29	the	the	DT
umn.319510003935669	760	30	other	other	JJ
umn.319510003935669	760	31	side	side	NN
umn.319510003935669	760	32	.	.	.
umn.319510003935669	761	1	Serve	serve	VB
umn.319510003935669	761	2	hot	hot	JJ
umn.319510003935669	761	3	.	.	.
umn.319510003935669	762	1	LESSON	LESSON	NNP
umn.319510003935669	762	2	12	12	CD
umn.319510003935669	762	3	.	.	.
umn.319510003935669	763	1	Milk	milk	NN
umn.319510003935669	763	2	,	,	,
umn.319510003935669	763	3	as	as	IN
umn.319510003935669	763	4	it	-PRON-	PRP
umn.319510003935669	763	5	is	be	VBZ
umn.319510003935669	763	6	drawn	draw	VBN
umn.319510003935669	763	7	from	from	IN
umn.319510003935669	763	8	a	a	DT
umn.319510003935669	763	9	cow	cow	NN
umn.319510003935669	763	10	in	in	IN
umn.319510003935669	763	11	perfect	perfect	JJ
umn.319510003935669	763	12	health	health	NN
umn.319510003935669	763	13	,	,	,
umn.319510003935669	763	14	may	may	MD
umn.319510003935669	763	15	be	be	VB
umn.319510003935669	763	16	regarded	regard	VBN
umn.319510003935669	763	17	as	as	RB
umn.319510003935669	763	18	free	free	JJ
umn.319510003935669	763	19	from	from	IN
umn.319510003935669	763	20	injurious	injurious	JJ
umn.319510003935669	763	21	germ	germ	NN
umn.319510003935669	763	22	life	life	NN
umn.319510003935669	763	23	,	,	,
umn.319510003935669	763	24	unless	unless	IN
umn.319510003935669	763	25	germs	germ	NNS
umn.319510003935669	763	26	enter	enter	VBP
umn.319510003935669	763	27	it	-PRON-	PRP
umn.319510003935669	763	28	during	during	IN
umn.319510003935669	763	29	the	the	DT
umn.319510003935669	763	30	process	process	NN
umn.319510003935669	763	31	of	of	IN
umn.319510003935669	763	32	drawing	drawing	NN
umn.319510003935669	763	33	,	,	,
umn.319510003935669	763	34	or	or	CC
umn.319510003935669	763	35	"	"	``
umn.319510003935669	763	36	milking	milking	NN
umn.319510003935669	763	37	"	"	''
umn.319510003935669	763	38	,	,	,
umn.319510003935669	763	39	but	but	CC
umn.319510003935669	763	40	,	,	,
umn.319510003935669	763	41	during	during	IN
umn.319510003935669	763	42	the	the	DT
umn.319510003935669	763	43	process	process	NN
umn.319510003935669	763	44	of	of	IN
umn.319510003935669	763	45	drawing	draw	VBG
umn.319510003935669	763	46	the	the	DT
umn.319510003935669	763	47	milk	milk	NN
umn.319510003935669	763	48	,	,	,
umn.319510003935669	763	49	as	as	IN
umn.319510003935669	763	50	commonly	commonly	RB
umn.319510003935669	763	51	per-	per-	RB
umn.319510003935669	763	52	formed	form	VBN
umn.319510003935669	763	53	,	,	,
umn.319510003935669	763	54	dust	dust	NN
umn.319510003935669	763	55	enters	enter	VBZ
umn.319510003935669	763	56	the	the	DT
umn.319510003935669	763	57	milk	milk	NN
umn.319510003935669	763	58	,	,	,
umn.319510003935669	763	59	and	and	CC
umn.319510003935669	763	60	also	also	RB
umn.319510003935669	763	61	dirt	dirt	VB
umn.319510003935669	763	62	from	from	IN
umn.319510003935669	763	63	the	the	DT
umn.319510003935669	763	64	skin	skin	NN
umn.319510003935669	763	65	of	of	IN
umn.319510003935669	763	66	the	the	DT
umn.319510003935669	763	67	cow	cow	NN
umn.319510003935669	763	68	;	;	:
umn.319510003935669	763	69	therefore	therefore	RB
umn.319510003935669	763	70	,	,	,
umn.319510003935669	763	71	all	all	DT
umn.319510003935669	763	72	milk	milk	NN
umn.319510003935669	763	73	drawn	draw	VBN
umn.319510003935669	763	74	by	by	IN
umn.319510003935669	763	75	the	the	DT
umn.319510003935669	763	76	common	common	JJ
umn.319510003935669	763	77	pro-	pro-	JJ
umn.319510003935669	763	78	cess	cess	NN
umn.319510003935669	763	79	may	may	MD
umn.319510003935669	763	80	be	be	VB
umn.319510003935669	763	81	regarded	regard	VBN
umn.319510003935669	763	82	with	with	IN
umn.319510003935669	763	83	suspicion	suspicion	NN
umn.319510003935669	763	84	;	;	:
umn.319510003935669	763	85	and	and	CC
umn.319510003935669	763	86	few	few	JJ
umn.319510003935669	763	87	cows	cow	NNS
umn.319510003935669	763	88	are	be	VBP
umn.319510003935669	763	89	en-	en-	RB
umn.319510003935669	763	90	tirely	tirely	RB
umn.319510003935669	763	91	healthy	healthy	JJ
umn.319510003935669	763	92	.	.	.
umn.319510003935669	764	1	Sterilization	sterilization	NN
umn.319510003935669	764	2	will	will	MD
umn.319510003935669	764	3	undoubtedly	undoubtedly	RB
umn.319510003935669	764	4	kill	kill	VB
umn.319510003935669	764	5	all	all	DT
umn.319510003935669	764	6	of	of	IN
umn.319510003935669	764	7	the	the	DT
umn.319510003935669	764	8	germs	germ	NNS
umn.319510003935669	764	9	of	of	IN
umn.319510003935669	764	10	the	the	DT
umn.319510003935669	764	11	milk	milk	NN
umn.319510003935669	764	12	;	;	:
umn.319510003935669	764	13	but	but	CC
umn.319510003935669	764	14	as	as	IN
umn.319510003935669	764	15	this	this	DT
umn.319510003935669	764	16	process	process	NN
umn.319510003935669	764	17	requires	require	VBZ
umn.319510003935669	764	18	that	that	IN
umn.319510003935669	764	19	the	the	DT
umn.319510003935669	764	20	milk	milk	NN
umn.319510003935669	764	21	be	be	VB
umn.319510003935669	764	22	heated	heat	VBN
umn.319510003935669	764	23	nearly	nearly	RB
umn.319510003935669	764	24	to	to	IN
umn.319510003935669	764	25	the	the	DT
umn.319510003935669	764	26	boiling	boiling	NN
umn.319510003935669	764	27	point	point	NN
umn.319510003935669	764	28	,	,	,
umn.319510003935669	764	29	the	the	DT
umn.319510003935669	764	30	flavor	flavor	NN
umn.319510003935669	764	31	of	of	IN
umn.319510003935669	764	32	the	the	DT
umn.319510003935669	764	33	milk	milk	NN
umn.319510003935669	764	34	is	be	VBZ
umn.319510003935669	764	35	much	much	RB
umn.319510003935669	764	36	changed	change	VBN
umn.319510003935669	764	37	,	,	,
umn.319510003935669	764	38	and	and	CC
umn.319510003935669	764	39	the	the	DT
umn.319510003935669	764	40	milk	milk	NN
umn.319510003935669	764	41	is	be	VBZ
umn.319510003935669	764	42	rendered	render	VBN
umn.319510003935669	764	43	less	less	RBR
umn.319510003935669	764	44	digestible	digestible	JJ
umn.319510003935669	764	45	,	,	,
umn.319510003935669	764	46	especially	especially	RB
umn.319510003935669	764	47	for	for	IN
umn.319510003935669	764	48	infants	infant	NNS
umn.319510003935669	764	49	,	,	,
umn.319510003935669	764	50	and	and	CC
umn.319510003935669	764	51	those	those	DT
umn.319510003935669	764	52	persons	person	NNS
umn.319510003935669	764	53	having	have	VBG
umn.319510003935669	764	54	weak	weak	JJ
umn.319510003935669	764	55	stomachs	stomach	NNS
umn.319510003935669	764	56	.	.	.
umn.319510003935669	765	1	The	the	DT
umn.319510003935669	765	2	method	method	NN
umn.319510003935669	765	3	called	call	VBN
umn.319510003935669	765	4	pasteurization	pasteurization	NN
umn.319510003935669	765	5	destroys	destroy	VBZ
umn.319510003935669	765	6	all	all	PDT
umn.319510003935669	765	7	the	the	DT
umn.319510003935669	765	8	germs	germ	NNS
umn.319510003935669	765	9	except	except	IN
umn.319510003935669	765	10	those	those	DT
umn.319510003935669	765	11	which	which	WDT
umn.319510003935669	765	12	cause	cause	VBP
umn.319510003935669	765	13	the	the	DT
umn.319510003935669	765	14	milk	milk	NN
umn.319510003935669	765	15	to	to	TO
umn.319510003935669	765	16	sour	sour	JJ
umn.319510003935669	765	17	.	.	.
umn.319510003935669	766	1	PASTEURIZED	PASTEURIZED	NNP
umn.319510003935669	766	2	Milk	milk	NN
umn.319510003935669	766	3	:	:	:
umn.319510003935669	766	4	Fill	fill	VB
umn.319510003935669	766	5	sterilized	sterilize	VBN
umn.319510003935669	766	6	bottles	bottle	NNS
umn.319510003935669	766	7	or	or	CC
umn.319510003935669	766	8	jars	jar	NNS
umn.319510003935669	766	9	nearly	nearly	RB
umn.319510003935669	766	10	full	full	JJ
umn.319510003935669	766	11	of	of	IN
umn.319510003935669	766	12	milk	milk	NN
umn.319510003935669	766	13	;	;	:
umn.319510003935669	766	14	cork	cork	NN
umn.319510003935669	766	15	with	with	IN
umn.319510003935669	766	16	cotton	cotton	NN
umn.319510003935669	766	17	that	that	WDT
umn.319510003935669	766	18	has	have	VBZ
umn.319510003935669	766	19	been	be	VBN
umn.319510003935669	766	20	heated	heat	VBN
umn.319510003935669	766	21	in	in	IN
umn.319510003935669	766	22	the	the	DT
umn.319510003935669	766	23	oven	oven	NN
umn.319510003935669	766	24	until	until	IN
umn.319510003935669	766	25	yellow	yellow	JJ
umn.319510003935669	766	26	.	.	.
umn.319510003935669	767	1	Place	place	NN
umn.319510003935669	767	2	bottles	bottle	NNS
umn.319510003935669	767	3	on	on	IN
umn.319510003935669	767	4	a	a	DT
umn.319510003935669	767	5	rest	rest	NN
umn.319510003935669	767	6	in	in	IN
umn.319510003935669	767	7	a	a	DT
umn.319510003935669	767	8	deep	deep	JJ
umn.319510003935669	767	9	pan	pan	NN
umn.319510003935669	767	10	,	,	,
umn.319510003935669	767	11	so	so	IN
umn.319510003935669	767	12	that	that	IN
umn.319510003935669	767	13	they	-PRON-	PRP
umn.319510003935669	767	14	will	will	MD
umn.319510003935669	767	15	not	not	RB
umn.319510003935669	767	16	touch	touch	VB
umn.319510003935669	767	17	the	the	DT
umn.319510003935669	767	18	bottom	bottom	NN
umn.319510003935669	767	19	of	of	IN
umn.319510003935669	767	20	the	the	DT
umn.319510003935669	767	21	pan	pan	NN
umn.319510003935669	767	22	.	.	.
umn.319510003935669	768	1	Fill	fill	VB
umn.319510003935669	768	2	the	the	DT
umn.319510003935669	768	3	pan	pan	NN
umn.319510003935669	768	4	with	with	IN
umn.319510003935669	768	5	cold	cold	JJ
umn.319510003935669	768	6	water	water	NN
umn.319510003935669	768	7	to	to	TO
umn.319510003935669	768	8	reach	reach	VB
umn.319510003935669	768	9	as	as	RB
umn.319510003935669	768	10	high	high	JJ
umn.319510003935669	768	11	as	as	IN
umn.319510003935669	768	12	the	the	DT
umn.319510003935669	768	13	upper	upper	JJ
umn.319510003935669	768	14	COOKING	cooking	NN
umn.319510003935669	768	15	39	39	CD
umn.319510003935669	768	16	surface	surface	NN
umn.319510003935669	768	17	of	of	IN
umn.319510003935669	768	18	the	the	DT
umn.319510003935669	768	19	milk	milk	NN
umn.319510003935669	768	20	in	in	IN
umn.319510003935669	768	21	the	the	DT
umn.319510003935669	768	22	bottles	bottle	NNS
umn.319510003935669	768	23	.	.	.
umn.319510003935669	769	1	Place	place	VB
umn.319510003935669	769	2	over	over	IN
umn.319510003935669	769	3	the	the	DT
umn.319510003935669	769	4	fire	fire	NN
umn.319510003935669	769	5	,	,	,
umn.319510003935669	769	6	and	and	CC
umn.319510003935669	769	7	heat	heat	VB
umn.319510003935669	769	8	to	to	IN
umn.319510003935669	769	9	155	155	CD
umn.319510003935669	769	10	degrees	degree	NNS
umn.319510003935669	769	11	or	or	CC
umn.319510003935669	769	12	165	165	CD
umn.319510003935669	769	13	degrees	degree	NNS
umn.319510003935669	769	14	Fahr	fahr	NN
umn.319510003935669	769	15	.	.	.
umn.319510003935669	770	1	If	if	IN
umn.319510003935669	770	2	no	no	DT
umn.319510003935669	770	3	thermome-	thermome-	NN
umn.319510003935669	770	4	ter	ter	NN
umn.319510003935669	770	5	is	be	VBZ
umn.319510003935669	770	6	used	use	VBN
umn.319510003935669	770	7	,	,	,
umn.319510003935669	770	8	heat	heat	NN
umn.319510003935669	770	9	until	until	IN
umn.319510003935669	770	10	small	small	JJ
umn.319510003935669	770	11	bubbles	bubble	NNS
umn.319510003935669	770	12	appear	appear	VBP
umn.319510003935669	770	13	in	in	IN
umn.319510003935669	770	14	the	the	DT
umn.319510003935669	770	15	milk	milk	NN
umn.319510003935669	770	16	,	,	,
umn.319510003935669	770	17	next	next	RB
umn.319510003935669	770	18	to	to	IN
umn.319510003935669	770	19	the	the	DT
umn.319510003935669	770	20	glass	glass	NN
umn.319510003935669	770	21	.	.	.
umn.319510003935669	771	1	Remove	remove	VB
umn.319510003935669	771	2	to	to	IN
umn.319510003935669	771	3	the	the	DT
umn.319510003935669	771	4	back	back	NN
umn.319510003935669	771	5	of	of	IN
umn.319510003935669	771	6	the	the	DT
umn.319510003935669	771	7	stove	stove	NN
umn.319510003935669	771	8	where	where	WRB
umn.319510003935669	771	9	the	the	DT
umn.319510003935669	771	10	milk	milk	NN
umn.319510003935669	771	11	will	will	MD
umn.319510003935669	771	12	not	not	RB
umn.319510003935669	771	13	reach	reach	VB
umn.319510003935669	771	14	a	a	DT
umn.319510003935669	771	15	higher	high	JJR
umn.319510003935669	771	16	temperature	temperature	NN
umn.319510003935669	771	17	;	;	:
umn.319510003935669	771	18	allow	allow	VB
umn.319510003935669	771	19	the	the	DT
umn.319510003935669	771	20	milk	milk	NN
umn.319510003935669	771	21	to	to	TO
umn.319510003935669	771	22	stand	stand	VB
umn.319510003935669	771	23	at	at	IN
umn.319510003935669	771	24	the	the	DT
umn.319510003935669	771	25	same	same	JJ
umn.319510003935669	771	26	temperature	temperature	NN
umn.319510003935669	771	27	from	from	IN
umn.319510003935669	771	28	20	20	CD
umn.319510003935669	771	29	to	to	TO
umn.319510003935669	771	30	40	40	CD
umn.319510003935669	771	31	minutes	minute	NNS
umn.319510003935669	771	32	;	;	:
umn.319510003935669	771	33	08	08	CD
umn.319510003935669	771	34	al	al	NNP
umn.319510003935669	771	35	of	of	IN
umn.319510003935669	771	36	27	27	CD
umn.319510003935669	771	37	code	code	NN
umn.319510003935669	771	38	Po	Po	NNP
umn.319510003935669	771	39	Boga	Boga	NNP
umn.319510003935669	771	40	Fig	Fig	NNP
umn.319510003935669	771	41	.	.	.
umn.319510003935669	772	1	11	11	CD
umn.319510003935669	772	2	.	.	.
umn.319510003935669	773	1	A	a	DT
umn.319510003935669	773	2	GROUP	group	NN
umn.319510003935669	773	3	OF	of	IN
umn.319510003935669	773	4	Lactic	lactic	JJ
umn.319510003935669	773	5	BACTERIA	BACTERIA	NNS
umn.319510003935669	773	6	,	,	,
umn.319510003935669	773	7	Highly	highly	RB
umn.319510003935669	773	8	Magnified	magnify	VBN
umn.319510003935669	773	9	.	.	.
umn.319510003935669	774	1	place	place	VB
umn.319510003935669	774	2	the	the	DT
umn.319510003935669	774	3	bottle	bottle	NN
umn.319510003935669	774	4	in	in	IN
umn.319510003935669	774	5	lukewarm	lukewarm	JJ
umn.319510003935669	774	6	water	water	NN
umn.319510003935669	774	7	for	for	IN
umn.319510003935669	774	8	a	a	DT
umn.319510003935669	774	9	few	few	JJ
umn.319510003935669	774	10	minutes	minute	NNS
umn.319510003935669	774	11	,	,	,
umn.319510003935669	774	12	and	and	CC
umn.319510003935669	774	13	then	then	RB
umn.319510003935669	774	14	in	in	IN
umn.319510003935669	774	15	cold	cold	JJ
umn.319510003935669	774	16	water	water	NN
umn.319510003935669	774	17	until	until	IN
umn.319510003935669	774	18	milk	milk	NN
umn.319510003935669	774	19	is	be	VBZ
umn.319510003935669	774	20	cold	cold	JJ
umn.319510003935669	774	21	.	.	.
umn.319510003935669	775	1	Keep	keep	VB
umn.319510003935669	775	2	the	the	DT
umn.319510003935669	775	3	bottles	bottle	NNS
umn.319510003935669	775	4	in	in	IN
umn.319510003935669	775	5	a	a	DT
umn.319510003935669	775	6	cool	cool	JJ
umn.319510003935669	775	7	place	place	NN
umn.319510003935669	775	8	.	.	.
umn.319510003935669	776	1	Do	do	VB
umn.319510003935669	776	2	not	not	RB
umn.319510003935669	776	3	remove	remove	VB
umn.319510003935669	776	4	stoppers	stopper	NNS
umn.319510003935669	776	5	until	until	IN
umn.319510003935669	776	6	ready	ready	JJ
umn.319510003935669	776	7	to	to	TO
umn.319510003935669	776	8	use	use	VB
umn.319510003935669	776	9	milk	milk	NN
umn.319510003935669	776	10	.	.	.
umn.319510003935669	777	1	Do	do	VB
umn.319510003935669	777	2	not	not	RB
umn.319510003935669	777	3	insert	insert	VB
umn.319510003935669	777	4	the	the	DT
umn.319510003935669	777	5	thermometer	thermometer	NN
umn.319510003935669	777	6	into	into	IN
umn.319510003935669	777	7	the	the	DT
umn.319510003935669	777	8	milk	milk	NN
umn.319510003935669	777	9	to	to	TO
umn.319510003935669	777	10	test	test	VB
umn.319510003935669	777	11	,	,	,
umn.319510003935669	777	12	but	but	CC
umn.319510003935669	777	13	into	into	IN
umn.319510003935669	777	14	the	the	DT
umn.319510003935669	777	15	water	water	NN
umn.319510003935669	777	16	;	;	:
umn.319510003935669	777	17	to	to	TO
umn.319510003935669	777	18	avoid	avoid	VB
umn.319510003935669	777	19	carrying	carry	VBG
umn.319510003935669	777	20	germs	germ	NNS
umn.319510003935669	777	21	into	into	IN
umn.319510003935669	777	22	the	the	DT
umn.319510003935669	777	23	milk	milk	NN
umn.319510003935669	777	24	.	.	.
umn.319510003935669	778	1	Any	any	DT
umn.319510003935669	778	2	spring	spring	NN
umn.319510003935669	778	3	-	-	HYPH
umn.319510003935669	778	4	top	top	NN
umn.319510003935669	778	5	or	or	CC
umn.319510003935669	778	6	screw	screw	JJ
umn.319510003935669	778	7	-	-	HYPH
umn.319510003935669	778	8	top	top	NN
umn.319510003935669	778	9	glass	glass	NN
umn.319510003935669	778	10	jar	jar	NN
umn.319510003935669	778	11	used	use	VBN
umn.319510003935669	778	12	in	in	IN
umn.319510003935669	778	13	canning	canning	NN
umn.319510003935669	778	14	,	,	,
umn.319510003935669	778	15	may	may	MD
umn.319510003935669	778	16	be	be	VB
umn.319510003935669	778	17	utilized	utilize	VBN
umn.319510003935669	778	18	for	for	IN
umn.319510003935669	778	19	pasteurizing	pasteurize	VBG
umn.319510003935669	778	20	milk	milk	NN
umn.319510003935669	778	21	.	.	.
umn.319510003935669	779	1	During	during	IN
umn.319510003935669	779	2	the	the	DT
umn.319510003935669	779	3	process	process	NN
umn.319510003935669	779	4	of	of	IN
umn.319510003935669	779	5	heating	heat	VBG
umn.319510003935669	779	6	the	the	DT
umn.319510003935669	779	7	milk	milk	NN
umn.319510003935669	779	8	,	,	,
umn.319510003935669	779	9	the	the	DT
umn.319510003935669	779	10	top	top	NN
umn.319510003935669	779	11	of	of	IN
umn.319510003935669	779	12	the	the	DT
umn.319510003935669	779	13	jar	jar	NN
umn.319510003935669	779	14	should	should	MD
umn.319510003935669	779	15	be	be	VB
umn.319510003935669	779	16	slightly	slightly	RB
umn.319510003935669	779	17	loosened	loosen	VBN
umn.319510003935669	779	18	,	,	,
umn.319510003935669	779	19	to	to	TO
umn.319510003935669	779	20	allow	allow	VB
umn.319510003935669	779	21	the	the	DT
umn.319510003935669	779	22	escape	escape	NN
umn.319510003935669	779	23	of	of	IN
umn.319510003935669	779	24	the	the	DT
umn.319510003935669	779	25	expanding	expand	VBG
umn.319510003935669	779	26	air	air	NN
umn.319510003935669	779	27	;	;	:
umn.319510003935669	779	28	but	but	CC
umn.319510003935669	779	29	when	when	WRB
umn.319510003935669	779	30	ready	ready	JJ
umn.319510003935669	779	31	to	to	TO
umn.319510003935669	779	32	remove	remove	VB
umn.319510003935669	779	33	the	the	DT
umn.319510003935669	779	34	milk	milk	NN
umn.319510003935669	779	35	from	from	IN
umn.319510003935669	779	36	the	the	DT
umn.319510003935669	779	37	fire	fire	NN
umn.319510003935669	779	38	,	,	,
umn.319510003935669	779	39	to	to	TO
umn.319510003935669	779	40	cool	cool	VB
umn.319510003935669	779	41	,	,	,
umn.319510003935669	779	42	the	the	DT
umn.319510003935669	779	43	tops	top	NNS
umn.319510003935669	779	44	of	of	IN
umn.319510003935669	779	45	the	the	DT
umn.319510003935669	779	46	jars	jar	NNS
umn.319510003935669	779	47	should	should	MD
umn.319510003935669	779	48	be	be	VB
umn.319510003935669	779	49	tightly	tightly	RB
umn.319510003935669	779	50	closed	closed	JJ
umn.319510003935669	779	51	;	;	:
umn.319510003935669	779	52	and	and	CC
umn.319510003935669	779	53	screw	screw	NN
umn.319510003935669	779	54	-	-	HYPH
umn.319510003935669	779	55	top	top	NN
umn.319510003935669	779	56	jars	jar	NNS
umn.319510003935669	779	57	should	should	MD
umn.319510003935669	779	58	be	be	VB
umn.319510003935669	779	59	again	again	RB
umn.319510003935669	779	60	tightened	tighten	VBN
umn.319510003935669	779	61	several	several	JJ
umn.319510003935669	779	62	times	time	NNS
umn.319510003935669	779	63	,	,	,
umn.319510003935669	779	64	as	as	IN
umn.319510003935669	779	65	they	-PRON-	PRP
umn.319510003935669	779	66	cool	cool	VBP
umn.319510003935669	779	67	.	.	.
umn.319510003935669	780	1	40	40	CD
umn.319510003935669	780	2	DOMESTIC	domestic	JJ
umn.319510003935669	780	3	SCIENCE	science	NN
umn.319510003935669	780	4	LESSON	LESSON	NNP
umn.319510003935669	780	5	13	13	CD
umn.319510003935669	780	6	.	.	.
umn.319510003935669	781	1	COOKING	COOKING	NNP
umn.319510003935669	781	2	IN	in	IN
umn.319510003935669	781	3	DEEP	deep	JJ
umn.319510003935669	781	4	FAT	fat	NN
umn.319510003935669	781	5	.	.	.
umn.319510003935669	782	1	FRENCH	french	JJ
umn.319510003935669	782	2	FRIED	fry	VBN
umn.319510003935669	782	3	POTATOES	potato	NNS
umn.319510003935669	782	4	:	:	:
umn.319510003935669	782	5	Wash	wash	VB
umn.319510003935669	782	6	and	and	CC
umn.319510003935669	782	7	pare	pare	VB
umn.319510003935669	782	8	the	the	DT
umn.319510003935669	782	9	pota	pota	NNP
umn.319510003935669	782	10	:	:	:
umn.319510003935669	782	11	toes	toe	NNS
umn.319510003935669	782	12	,	,	,
umn.319510003935669	782	13	about	about	RB
umn.319510003935669	782	14	six	six	CD
umn.319510003935669	782	15	,	,	,
umn.319510003935669	782	16	medium	medium	JJ
umn.319510003935669	782	17	size	size	NN
umn.319510003935669	782	18	;	;	:
umn.319510003935669	782	19	cut	cut	VBN
umn.319510003935669	782	20	in	in	IN
umn.319510003935669	782	21	halves	half	NNS
umn.319510003935669	782	22	,	,	,
umn.319510003935669	782	23	lengthwise	lengthwise	RB
umn.319510003935669	782	24	;	;	,
umn.319510003935669	782	25	cut	cut	VB
umn.319510003935669	782	26	each	each	DT
umn.319510003935669	782	27	half	half	NN
umn.319510003935669	782	28	in	in	IN
umn.319510003935669	782	29	pieces	piece	NNS
umn.319510003935669	782	30	like	like	IN
umn.319510003935669	782	31	the	the	DT
umn.319510003935669	782	32	slices	slice	NNS
umn.319510003935669	782	33	of	of	IN
umn.319510003935669	782	34	an	an	DT
umn.319510003935669	782	35	orange	orange	NN
umn.319510003935669	782	36	;	;	:
umn.319510003935669	782	37	allow	allow	VB
umn.319510003935669	782	38	to	to	TO
umn.319510003935669	782	39	stand	stand	VB
umn.319510003935669	782	40	in	in	IN
umn.319510003935669	782	41	cold	cold	JJ
umn.319510003935669	782	42	water	water	NN
umn.319510003935669	782	43	20	20	CD
umn.319510003935669	782	44	minutes	minute	NNS
umn.319510003935669	782	45	.	.	.
umn.319510003935669	783	1	Drain	Drain	NNP
umn.319510003935669	783	2	,	,	,
umn.319510003935669	783	3	dry	dry	JJ
umn.319510003935669	783	4	,	,	,
umn.319510003935669	783	5	and	and	CC
umn.319510003935669	783	6	fry	fry	VB
umn.319510003935669	783	7	in	in	RP
umn.319510003935669	783	8	smoking	smoking	NN
umn.319510003935669	783	9	hot	hot	JJ
umn.319510003935669	783	10	,	,	,
umn.319510003935669	783	11	deep	deep	JJ
umn.319510003935669	783	12	fat	fat	NN
umn.319510003935669	783	13	.	.	.
umn.319510003935669	784	1	Place	place	VB
umn.319510003935669	784	2	on	on	IN
umn.319510003935669	784	3	clean	clean	JJ
umn.319510003935669	784	4	brown	brown	JJ
umn.319510003935669	784	5	paper	paper	NN
umn.319510003935669	784	6	to	to	TO
umn.319510003935669	784	7	absorb	absorb	VB
umn.319510003935669	784	8	the	the	DT
umn.319510003935669	784	9	grease	grease	NN
umn.319510003935669	784	10	.	.	.
umn.319510003935669	785	1	Sprinkle	sprinkle	VB
umn.319510003935669	785	2	with	with	IN
umn.319510003935669	785	3	salt	salt	NN
umn.319510003935669	785	4	.	.	.
umn.319510003935669	786	1	Care	care	NN
umn.319510003935669	786	2	should	should	MD
umn.319510003935669	786	3	be	be	VB
umn.319510003935669	786	4	taken	take	VBN
umn.319510003935669	786	5	that	that	IN
umn.319510003935669	786	6	the	the	DT
umn.319510003935669	786	7	fat	fat	NN
umn.319510003935669	786	8	is	be	VBZ
umn.319510003935669	786	9	not	not	RB
umn.319510003935669	786	10	too	too	RB
umn.319510003935669	786	11	hot	hot	JJ
umn.319510003935669	786	12	,	,	,
umn.319510003935669	786	13	as	as	IN
umn.319510003935669	786	14	the	the	DT
umn.319510003935669	786	15	potatoes	potato	NNS
umn.319510003935669	786	16	must	must	MD
umn.319510003935669	786	17	be	be	VB
umn.319510003935669	786	18	cooked	cook	VBN
umn.319510003935669	786	19	as	as	RB
umn.319510003935669	786	20	well	well	RB
umn.319510003935669	786	21	as	as	IN
umn.319510003935669	786	22	browned	brown	VBN
umn.319510003935669	786	23	.	.	.
umn.319510003935669	787	1	LESSON	LESSON	NNP
umn.319510003935669	787	2	14	14	CD
umn.319510003935669	787	3	.	.	.
umn.319510003935669	788	1	THE	the	DT
umn.319510003935669	788	2	MINERAL	mineral	NN
umn.319510003935669	788	3	MATTERS	matters	RB
umn.319510003935669	788	4	in	in	IN
umn.319510003935669	788	5	the	the	DT
umn.319510003935669	788	6	body	body	NN
umn.319510003935669	788	7	include	include	VBP
umn.319510003935669	788	8	com	com	NN
umn.319510003935669	788	9	pounds	pound	NNS
umn.319510003935669	788	10	of	of	IN
umn.319510003935669	788	11	lime	lime	NN
umn.319510003935669	788	12	,	,	,
umn.319510003935669	788	13	potassium	potassium	NN
umn.319510003935669	788	14	,	,	,
umn.319510003935669	788	15	sodium	sodium	NN
umn.319510003935669	788	16	,	,	,
umn.319510003935669	788	17	iron	iron	NN
umn.319510003935669	788	18	,	,	,
umn.319510003935669	788	19	common	common	JJ
umn.319510003935669	788	20	salt	salt	NN
umn.319510003935669	788	21	,	,	,
umn.319510003935669	788	22	etc	etc	FW
umn.319510003935669	788	23	.	.	.
umn.319510003935669	789	1	(	(	-LRB-
umn.319510003935669	789	2	See	see	VB
umn.319510003935669	789	3	table	table	NN
umn.319510003935669	789	4	in	in	IN
umn.319510003935669	789	5	Appendix	Appendix	NNP
umn.319510003935669	789	6	)	)	-RRB-
umn.319510003935669	789	7	.	.	.
umn.319510003935669	790	1	Mineral	mineral	NN
umn.319510003935669	790	2	matters	matter	NNS
umn.319510003935669	790	3	are	be	VBP
umn.319510003935669	790	4	essential	essential	JJ
umn.319510003935669	790	5	to	to	IN
umn.319510003935669	790	6	life	life	NN
umn.319510003935669	790	7	;	;	,
umn.319510003935669	790	8	being	be	VBG
umn.319510003935669	790	9	necessary	necessary	JJ
umn.319510003935669	790	10	for	for	IN
umn.319510003935669	790	11	the	the	DT
umn.319510003935669	790	12	formation	formation	NN
umn.319510003935669	790	13	of	of	IN
umn.319510003935669	790	14	the	the	DT
umn.319510003935669	790	15	bones	bone	NNS
umn.319510003935669	790	16	,	,	,
umn.319510003935669	790	17	teeth	tooth	NNS
umn.319510003935669	790	18	,	,	,
umn.319510003935669	790	19	hair	hair	NN
umn.319510003935669	790	20	,	,	,
umn.319510003935669	790	21	and	and	CC
umn.319510003935669	790	22	nails	nail	NNS
umn.319510003935669	790	23	,	,	,
umn.319510003935669	790	24	and	and	CC
umn.319510003935669	790	25	also	also	RB
umn.319510003935669	790	26	as	as	IN
umn.319510003935669	790	27	aids	aids	NNP
umn.319510003935669	790	28	in	in	IN
umn.319510003935669	790	29	digestion	digestion	NN
umn.319510003935669	790	30	,	,	,
umn.319510003935669	790	31	circulation	circulation	NN
umn.319510003935669	790	32	,	,	,
umn.319510003935669	790	33	etc	etc	FW
umn.319510003935669	790	34	.	.	.
umn.319510003935669	791	1	Fresh	fresh	JJ
umn.319510003935669	791	2	meats	meat	NNS
umn.319510003935669	791	3	,	,	,
umn.319510003935669	791	4	fish	fish	NN
umn.319510003935669	791	5	,	,	,
umn.319510003935669	791	6	fruits	fruit	NNS
umn.319510003935669	791	7	and	and	CC
umn.319510003935669	791	8	vegetables	vegetable	NNS
umn.319510003935669	791	9	are	be	VBP
umn.319510003935669	791	10	the	the	DT
umn.319510003935669	791	11	principal	principal	JJ
umn.319510003935669	791	12	sources	source	NNS
umn.319510003935669	791	13	of	of	IN
umn.319510003935669	791	14	mineral	mineral	NN
umn.319510003935669	791	15	matters	matter	NNS
umn.319510003935669	791	16	in	in	IN
umn.319510003935669	791	17	foods	food	NNS
umn.319510003935669	791	18	,	,	,
umn.319510003935669	791	19	but	but	CC
umn.319510003935669	791	20	cereals	cereal	NNS
umn.319510003935669	791	21	supply	supply	VBP
umn.319510003935669	791	22	a	a	DT
umn.319510003935669	791	23	small	small	JJ
umn.319510003935669	791	24	amount	amount	NN
umn.319510003935669	791	25	.	.	.
umn.319510003935669	792	1	Water	water	NN
umn.319510003935669	792	2	contains	contain	VBZ
umn.319510003935669	792	3	much	much	JJ
umn.319510003935669	792	4	mineral	mineral	NN
umn.319510003935669	792	5	matter	matter	NN
umn.319510003935669	792	6	,	,	,
umn.319510003935669	792	7	in	in	IN
umn.319510003935669	792	8	solution	solution	NN
umn.319510003935669	792	9	.	.	.
umn.319510003935669	793	1	Common	common	JJ
umn.319510003935669	793	2	salt	salt	NN
umn.319510003935669	793	3	,	,	,
umn.319510003935669	793	4	the	the	DT
umn.319510003935669	793	5	most	most	RBS
umn.319510003935669	793	6	common	common	JJ
umn.319510003935669	793	7	mineral	mineral	NN
umn.319510003935669	793	8	sub-	sub-	DT
umn.319510003935669	793	9	stance	stance	NN
umn.319510003935669	793	10	used	use	VBN
umn.319510003935669	793	11	in	in	IN
umn.319510003935669	793	12	foods	food	NNS
umn.319510003935669	793	13	,	,	,
umn.319510003935669	793	14	is	be	VBZ
umn.319510003935669	793	15	added	add	VBN
umn.319510003935669	793	16	to	to	IN
umn.319510003935669	793	17	the	the	DT
umn.319510003935669	793	18	foods	food	NNS
umn.319510003935669	793	19	in	in	IN
umn.319510003935669	793	20	cooking	cooking	NN
umn.319510003935669	793	21	and	and	CC
umn.319510003935669	793	22	otherwise	otherwise	RB
umn.319510003935669	793	23	,	,	,
umn.319510003935669	793	24	as	as	IN
umn.319510003935669	793	25	foods	food	NNS
umn.319510003935669	793	26	in	in	IN
umn.319510003935669	793	27	general	general	JJ
umn.319510003935669	793	28	do	do	VBP
umn.319510003935669	793	29	not	not	RB
umn.319510003935669	793	30	contain	contain	VB
umn.319510003935669	793	31	a	a	DT
umn.319510003935669	793	32	sufficient	sufficient	JJ
umn.319510003935669	793	33	quantity	quantity	NN
umn.319510003935669	793	34	.	.	.
umn.319510003935669	794	1	Phosphorus	phosphorus	NN
umn.319510003935669	794	2	and	and	CC
umn.319510003935669	794	3	lime	lime	NN
umn.319510003935669	794	4	are	be	VBP
umn.319510003935669	794	5	necessary	necessary	JJ
umn.319510003935669	794	6	to	to	IN
umn.319510003935669	794	7	the	the	DT
umn.319510003935669	794	8	forma-	forma-	JJ
umn.319510003935669	794	9	tion	tion	NN
umn.319510003935669	794	10	of	of	IN
umn.319510003935669	794	11	bones	bone	NNS
umn.319510003935669	794	12	and	and	CC
umn.319510003935669	794	13	teeth	tooth	NNS
umn.319510003935669	794	14	;	;	:
umn.319510003935669	794	15	hence	hence	RB
umn.319510003935669	794	16	,	,	,
umn.319510003935669	794	17	young	young	JJ
umn.319510003935669	794	18	children	child	NNS
umn.319510003935669	794	19	should	should	MD
umn.319510003935669	794	20	eat	eat	VB
umn.319510003935669	794	21	much	much	JJ
umn.319510003935669	794	22	food	food	NN
umn.319510003935669	794	23	containing	contain	VBG
umn.319510003935669	794	24	them	-PRON-	PRP
umn.319510003935669	794	25	.	.	.
umn.319510003935669	795	1	These	these	DT
umn.319510003935669	795	2	are	be	VBP
umn.319510003935669	795	3	found	find	VBN
umn.319510003935669	795	4	abounding	abound	VBG
umn.319510003935669	795	5	in	in	IN
umn.319510003935669	795	6	cereals	cereal	NNS
umn.319510003935669	795	7	,	,	,
umn.319510003935669	795	8	but	but	CC
umn.319510003935669	795	9	are	be	VBP
umn.319510003935669	795	10	found	find	VBN
umn.319510003935669	795	11	in	in	IN
umn.319510003935669	795	12	small	small	JJ
umn.319510003935669	795	13	quantities	quantity	NNS
umn.319510003935669	795	14	in	in	IN
umn.319510003935669	795	15	meat	meat	NN
umn.319510003935669	795	16	and	and	CC
umn.319510003935669	795	17	fish	fish	NN
umn.319510003935669	795	18	.	.	.
umn.319510003935669	796	1	As	as	IN
umn.319510003935669	796	2	persons	person	NNS
umn.319510003935669	796	3	become	become	VBP
umn.319510003935669	796	4	aged	aged	JJ
umn.319510003935669	796	5	,	,	,
umn.319510003935669	796	6	the	the	DT
umn.319510003935669	796	7	bones	bone	NNS
umn.319510003935669	796	8	lose	lose	VBP
umn.319510003935669	796	9	much	much	JJ
umn.319510003935669	796	10	of	of	IN
umn.319510003935669	796	11	the	the	DT
umn.319510003935669	796	12	phos-	phos-	JJ
umn.319510003935669	796	13	phorus	phorus	NNP
umn.319510003935669	796	14	,	,	,
umn.319510003935669	796	15	and	and	CC
umn.319510003935669	796	16	are	be	VBP
umn.319510003935669	796	17	easily	easily	RB
umn.319510003935669	796	18	broken	break	VBN
umn.319510003935669	796	19	;	;	:
umn.319510003935669	796	20	hence	hence	RB
umn.319510003935669	796	21	,	,	,
umn.319510003935669	796	22	such	such	JJ
umn.319510003935669	796	23	persons	person	NNS
umn.319510003935669	796	24	should	should	MD
umn.319510003935669	796	25	eat	eat	VB
umn.319510003935669	796	26	freely	freely	RB
umn.319510003935669	796	27	of	of	IN
umn.319510003935669	796	28	foods	food	NNS
umn.319510003935669	796	29	containing	contain	VBG
umn.319510003935669	796	30	phosphorus	phosphorus	NN
umn.319510003935669	796	31	.	.	.
umn.319510003935669	797	1	When	when	WRB
umn.319510003935669	797	2	any	any	DT
umn.319510003935669	797	3	food-	food-	JJ
umn.319510003935669	797	4	stuff	stuff	NN
umn.319510003935669	797	5	is	be	VBZ
umn.319510003935669	797	6	burned	burn	VBN
umn.319510003935669	797	7	,	,	,
umn.319510003935669	797	8	the	the	DT
umn.319510003935669	797	9	mineral	mineral	NN
umn.319510003935669	797	10	matter	matter	NN
umn.319510003935669	797	11	remains	remain	VBZ
umn.319510003935669	797	12	in	in	IN
umn.319510003935669	797	13	ash	ash	NN
umn.319510003935669	797	14	.	.	.
umn.319510003935669	798	1	CABBAGE	CABBAGE	NNP
umn.319510003935669	798	2	SALAD	SALAD	NNP
umn.319510003935669	798	3	:	:	:
umn.319510003935669	798	4	Remove	remove	VB
umn.319510003935669	798	5	the	the	DT
umn.319510003935669	798	6	loose	loose	JJ
umn.319510003935669	798	7	leaves	leave	NNS
umn.319510003935669	798	8	from	from	IN
umn.319510003935669	798	9	a	a	DT
umn.319510003935669	798	10	solid	solid	JJ
umn.319510003935669	798	11	head	head	NN
umn.319510003935669	798	12	of	of	IN
umn.319510003935669	798	13	cabbage	cabbage	NN
umn.319510003935669	798	14	,	,	,
umn.319510003935669	798	15	quarter	quarter	NN
umn.319510003935669	798	16	it	-PRON-	PRP
umn.319510003935669	798	17	,	,	,
umn.319510003935669	798	18	and	and	CC
umn.319510003935669	798	19	shave	shave	VB
umn.319510003935669	798	20	fine	fine	NN
umn.319510003935669	798	21	.	.	.
umn.319510003935669	799	1	Pour	pour	VB
umn.319510003935669	799	2	the	the	DT
umn.319510003935669	799	3	salad	salad	NN
umn.319510003935669	799	4	dressing	dress	VBG
umn.319510003935669	799	5	over	over	IN
umn.319510003935669	799	6	it	-PRON-	PRP
umn.319510003935669	799	7	,	,	,
umn.319510003935669	799	8	serve	serve	VB
umn.319510003935669	799	9	cold	cold	JJ
umn.319510003935669	799	10	.	.	.
umn.319510003935669	800	1	If	if	IN
umn.319510003935669	800	2	a	a	DT
umn.319510003935669	800	3	cabbage	cabbage	NN
umn.319510003935669	800	4	is	be	VBZ
umn.319510003935669	800	5	wilted	wilt	VBN
umn.319510003935669	800	6	,	,	,
umn.319510003935669	800	7	soak	soak	VB
umn.319510003935669	800	8	it	-PRON-	PRP
umn.319510003935669	800	9	for	for	IN
umn.319510003935669	800	10	an	an	DT
umn.319510003935669	800	11	hour	hour	NN
umn.319510003935669	800	12	or	or	CC
umn.319510003935669	800	13	more	more	JJR
umn.319510003935669	800	14	in	in	IN
umn.319510003935669	800	15	cold	cold	JJ
umn.319510003935669	800	16	,	,	,
umn.319510003935669	800	17	salted	salt	VBN
umn.319510003935669	800	18	water	water	NN
umn.319510003935669	800	19	.	.	.
umn.319510003935669	801	1	FRENCH	french	JJ
umn.319510003935669	801	2	DRESSING	dressing	NN
umn.319510003935669	801	3	:	:	:
umn.319510003935669	801	4	One	one	CD
umn.319510003935669	801	5	-	-	HYPH
umn.319510003935669	801	6	fourth	fourth	JJ
umn.319510003935669	801	7	teaspoon	teaspoon	NN
umn.319510003935669	801	8	salt	salt	NN
umn.319510003935669	801	9	,	,	,
umn.319510003935669	801	10	one-	one-	JJ
umn.319510003935669	801	11	eighth	eighth	JJ
umn.319510003935669	801	12	teaspoon	teaspoon	NN
umn.319510003935669	801	13	pepper	pepper	NN
umn.319510003935669	801	14	,	,	,
umn.319510003935669	801	15	three	three	CD
umn.319510003935669	801	16	tablespoons	tablespoon	NNS
umn.319510003935669	801	17	olive	olive	NN
umn.319510003935669	801	18	oil	oil	NN
umn.319510003935669	801	19	,	,	,
umn.319510003935669	801	20	one	one	CD
umn.319510003935669	801	21	42	42	CD
umn.319510003935669	801	22	DOMESTIC	domestic	JJ
umn.319510003935669	801	23	SCIENCE	science	NN
umn.319510003935669	801	24	cup	cup	NN
umn.319510003935669	801	25	DRESSING	dressing	NN
umn.319510003935669	801	26	FOR	for	IN
umn.319510003935669	801	27	Baked	baked	JJ
umn.319510003935669	801	28	APPLES	apple	NNS
umn.319510003935669	801	29	:	:	:
umn.319510003935669	801	30	To	to	IN
umn.319510003935669	801	31	one	one	CD
umn.319510003935669	801	32	-	-	HYPH
umn.319510003935669	801	33	half	half	NN
umn.319510003935669	801	34	of	of	IN
umn.319510003935669	801	35	the	the	DT
umn.319510003935669	801	36	juice	juice	NN
umn.319510003935669	801	37	from	from	IN
umn.319510003935669	801	38	the	the	DT
umn.319510003935669	801	39	baked	bake	VBN
umn.319510003935669	801	40	apples	apple	NNS
umn.319510003935669	801	41	,	,	,
umn.319510003935669	801	42	add	add	VB
umn.319510003935669	801	43	one	one	CD
umn.319510003935669	801	44	cup	cup	NN
umn.319510003935669	801	45	of	of	IN
umn.319510003935669	801	46	sugar	sugar	NN
umn.319510003935669	801	47	.	.	.
umn.319510003935669	802	1	Boil	boil	VB
umn.319510003935669	802	2	five	five	CD
umn.319510003935669	802	3	minutes	minute	NNS
umn.319510003935669	802	4	,	,	,
umn.319510003935669	802	5	and	and	CC
umn.319510003935669	802	6	pour	pour	VB
umn.319510003935669	802	7	over	over	IN
umn.319510003935669	802	8	the	the	DT
umn.319510003935669	802	9	apples	apple	NNS
umn.319510003935669	802	10	.	.	.
umn.319510003935669	803	1	Serve	serve	VB
umn.319510003935669	803	2	cold	cold	JJ
umn.319510003935669	803	3	.	.	.
umn.319510003935669	804	1	LESSON	lesson	NN
umn.319510003935669	804	2	16-	16-	CD
umn.319510003935669	804	3	VEGETABLE	vegetable	NN
umn.319510003935669	804	4	SOUP	soup	NN
umn.319510003935669	804	5	:	:	:
umn.319510003935669	804	6	As	as	IN
umn.319510003935669	804	7	commonly	commonly	RB
umn.319510003935669	804	8	used	use	VBN
umn.319510003935669	804	9	,	,	,
umn.319510003935669	804	10	the	the	DT
umn.319510003935669	804	11	term	term	NN
umn.319510003935669	804	12	"	"	``
umn.319510003935669	804	13	vegetables	vegetable	NNS
umn.319510003935669	804	14	"	"	''
umn.319510003935669	804	15	includes	include	VBZ
umn.319510003935669	804	16	all	all	DT
umn.319510003935669	804	17	plants	plant	NNS
umn.319510003935669	804	18	used	use	VBN
umn.319510003935669	804	19	for	for	IN
umn.319510003935669	804	20	food	food	NN
umn.319510003935669	804	21	,	,	,
umn.319510003935669	804	22	except	except	IN
umn.319510003935669	804	23	grains	grain	NNS
umn.319510003935669	804	24	and	and	CC
umn.319510003935669	804	25	fruits	fruit	NNS
umn.319510003935669	804	26	.	.	.
umn.319510003935669	805	1	Vegetable	vegetable	JJ
umn.319510003935669	805	2	soups	soup	NNS
umn.319510003935669	805	3	are	be	VBP
umn.319510003935669	805	4	nutritious	nutritious	JJ
umn.319510003935669	805	5	and	and	CC
umn.319510003935669	805	6	easily	easily	RB
umn.319510003935669	805	7	digest-	digest-	XX
umn.319510003935669	805	8	ed	ed	NN
umn.319510003935669	805	9	.	.	.
umn.319510003935669	806	1	A	a	DT
umn.319510003935669	806	2	comparative	comparative	JJ
umn.319510003935669	806	3	table	table	NN
umn.319510003935669	806	4	of	of	IN
umn.319510003935669	806	5	the	the	DT
umn.319510003935669	806	6	composition	composition	NN
umn.319510003935669	806	7	of	of	IN
umn.319510003935669	806	8	different	different	JJ
umn.319510003935669	806	9	vegetables	vegetable	NNS
umn.319510003935669	806	10	will	will	MD
umn.319510003935669	806	11	assist	assist	VB
umn.319510003935669	806	12	the	the	DT
umn.319510003935669	806	13	housewife	housewife	NN
umn.319510003935669	806	14	in	in	IN
umn.319510003935669	806	15	selecting	select	VBG
umn.319510003935669	806	16	the	the	DT
umn.319510003935669	806	17	more	more	RBR
umn.319510003935669	806	18	nu-	nu-	XX
umn.319510003935669	806	19	tritious	tritious	JJ
umn.319510003935669	806	20	vegetables	vegetable	NNS
umn.319510003935669	806	21	for	for	IN
umn.319510003935669	806	22	the	the	DT
umn.319510003935669	806	23	table	table	NN
umn.319510003935669	806	24	.	.	.
umn.319510003935669	807	1	Lima	Lima	NNP
umn.319510003935669	807	2	beans	bean	NNS
umn.319510003935669	807	3	are	be	VBP
umn.319510003935669	807	4	the	the	DT
umn.319510003935669	807	5	greatest	great	JJS
umn.319510003935669	807	6	vegetable	vegetable	NN
umn.319510003935669	807	7	muscle	muscle	NN
umn.319510003935669	807	8	builders	builder	NNS
umn.319510003935669	807	9	.	.	.
umn.319510003935669	808	1	Lima	Lima	NNP
umn.319510003935669	808	2	beans	bean	NNS
umn.319510003935669	808	3	and	and	CC
umn.319510003935669	808	4	sweet	sweet	JJ
umn.319510003935669	808	5	potatoes	potato	NNS
umn.319510003935669	808	6	excel	excel	VBP
umn.319510003935669	808	7	in	in	IN
umn.319510003935669	808	8	fat	fat	NN
umn.319510003935669	808	9	,	,	,
umn.319510003935669	808	10	the	the	DT
umn.319510003935669	808	11	greatest	great	JJS
umn.319510003935669	808	12	heat	heat	NN
umn.319510003935669	808	13	producers	producer	NNS
umn.319510003935669	808	14	;	;	:
umn.319510003935669	808	15	sweet	sweet	JJ
umn.319510003935669	808	16	potatoes	potato	NNS
umn.319510003935669	808	17	and	and	CC
umn.319510003935669	808	18	Lima	Lima	NNP
umn.319510003935669	808	19	beans	bean	NNS
umn.319510003935669	808	20	,	,	,
umn.319510003935669	808	21	the	the	DT
umn.319510003935669	808	22	greatest	great	JJS
umn.319510003935669	808	23	en	en	NN
umn.319510003935669	808	24	.	.	.
umn.319510003935669	809	1	ergy	ergy	NNP
umn.319510003935669	809	2	producers	producer	NNS
umn.319510003935669	809	3	;	;	:
umn.319510003935669	809	4	Lima	Lima	NNP
umn.319510003935669	809	5	beans	bean	NNS
umn.319510003935669	809	6	and	and	CC
umn.319510003935669	809	7	parsnips	parsnip	NNS
umn.319510003935669	809	8	contain	contain	VBP
umn.319510003935669	809	9	the	the	DT
umn.319510003935669	809	10	most	most	RBS
umn.319510003935669	809	11	mineral	mineral	NN
umn.319510003935669	809	12	matter	matter	NN
umn.319510003935669	809	13	,	,	,
umn.319510003935669	809	14	whilo	whilo	VB
umn.319510003935669	809	15	celery	celery	NN
umn.319510003935669	809	16	and	and	CC
umn.319510003935669	809	17	tomatoes	tomato	NNS
umn.319510003935669	809	18	contain	contain	VBP
umn.319510003935669	809	19	the	the	DT
umn.319510003935669	809	20	most	most	JJS
umn.319510003935669	809	21	water	water	NN
umn.319510003935669	809	22	.	.	.
umn.319510003935669	810	1	The	the	DT
umn.319510003935669	810	2	legumes	legume	NNS
umn.319510003935669	810	3	,	,	,
umn.319510003935669	810	4	peas	pea	NNS
umn.319510003935669	810	5	,	,	,
umn.319510003935669	810	6	beans	bean	NNS
umn.319510003935669	810	7	,	,	,
umn.319510003935669	810	8	and	and	CC
umn.319510003935669	810	9	lentils	lentil	NNS
umn.319510003935669	810	10	,	,	,
umn.319510003935669	810	11	may	may	MD
umn.319510003935669	810	12	be	be	VB
umn.319510003935669	810	13	used	use	VBN
umn.319510003935669	810	14	in	in	IN
umn.319510003935669	810	15	place	place	NN
umn.319510003935669	810	16	of	of	IN
umn.319510003935669	810	17	meat	meat	NN
umn.319510003935669	810	18	;	;	:
umn.319510003935669	810	19	the	the	DT
umn.319510003935669	810	20	other	other	JJ
umn.319510003935669	810	21	vegetables	vegetable	NNS
umn.319510003935669	810	22	are	be	VBP
umn.319510003935669	810	23	chiefly	chiefly	RB
umn.319510003935669	810	24	valuable	valuable	JJ
umn.319510003935669	810	25	for	for	IN
umn.319510003935669	810	26	their	-PRON-	PRP$
umn.319510003935669	810	27	mineral	mineral	NN
umn.319510003935669	810	28	matters	matter	NNS
umn.319510003935669	810	29	,	,	,
umn.319510003935669	810	30	and	and	CC
umn.319510003935669	810	31	should	should	MD
umn.319510003935669	810	32	form	form	VB
umn.319510003935669	810	33	a	a	DT
umn.319510003935669	810	34	part	part	NN
umn.319510003935669	810	35	of	of	IN
umn.319510003935669	810	36	the	the	DT
umn.319510003935669	810	37	daily	daily	JJ
umn.319510003935669	810	38	food	food	NN
umn.319510003935669	810	39	.	.	.
umn.319510003935669	811	1	Peas	pea	NNS
umn.319510003935669	811	2	and	and	CC
umn.319510003935669	811	3	beans	bean	NNS
umn.319510003935669	811	4	,	,	,
umn.319510003935669	811	5	when	when	WRB
umn.319510003935669	811	6	old	old	JJ
umn.319510003935669	811	7	,	,	,
umn.319510003935669	811	8	should	should	MD
umn.319510003935669	811	9	be	be	VB
umn.319510003935669	811	10	used	use	VBN
umn.319510003935669	811	11	for	for	IN
umn.319510003935669	811	12	purees	puree	NNS
umn.319510003935669	811	13	and	and	CC
umn.319510003935669	811	14	soups	soup	NNS
umn.319510003935669	811	15	;	;	:
umn.319510003935669	811	16	by	by	IN
umn.319510003935669	811	17	so	so	RB
umn.319510003935669	811	18	doing	do	VBG
umn.319510003935669	811	19	,	,	,
umn.319510003935669	811	20	the	the	DT
umn.319510003935669	811	21	outer	outer	JJ
umn.319510003935669	811	22	covering	covering	NN
umn.319510003935669	811	23	of	of	IN
umn.319510003935669	811	24	cellulose	cellulose	NN
umn.319510003935669	811	25	,	,	,
umn.319510003935669	811	26	which	which	WDT
umn.319510003935669	811	27	is	be	VBZ
umn.319510003935669	811	28	indigestible	indigestible	JJ
umn.319510003935669	811	29	,	,	,
umn.319510003935669	811	30	is	be	VBZ
umn.319510003935669	811	31	removed	remove	VBN
umn.319510003935669	811	32	.	.	.
umn.319510003935669	812	1	Lima	Lima	NNP
umn.319510003935669	812	2	BEAN	BEAN	NNP
umn.319510003935669	812	3	SOUP	SOUP	NNP
umn.319510003935669	812	4	:	:	:
umn.319510003935669	812	5	Soak	soak	VB
umn.319510003935669	812	6	one	one	CD
umn.319510003935669	812	7	cup	cup	NN
umn.319510003935669	812	8	of	of	IN
umn.319510003935669	812	9	Lima	Lima	NNP
umn.319510003935669	812	10	beans	bean	NNS
umn.319510003935669	812	11	over	over	IN
umn.319510003935669	812	12	night	night	NN
umn.319510003935669	812	13	,	,	,
umn.319510003935669	812	14	drain	drain	NN
umn.319510003935669	812	15	,	,	,
umn.319510003935669	812	16	and	and	CC
umn.319510003935669	812	17	cook	cook	VB
umn.319510003935669	812	18	in	in	IN
umn.319510003935669	812	19	boiling	boil	VBG
umn.319510003935669	812	20	salted	salt	VBN
umn.319510003935669	812	21	water	water	NN
umn.319510003935669	812	22	until	until	IN
umn.319510003935669	812	23	soft	soft	JJ
umn.319510003935669	812	24	;	;	:
umn.319510003935669	812	25	drain	drain	NN
umn.319510003935669	812	26	;	;	:
umn.319510003935669	812	27	add	add	VB
umn.319510003935669	812	28	three	three	CD
umn.319510003935669	812	29	-	-	HYPH
umn.319510003935669	812	30	fourths	fourth	NNS
umn.319510003935669	812	31	cup	cup	NN
umn.319510003935669	812	32	cream	cream	NN
umn.319510003935669	812	33	,	,	,
umn.319510003935669	812	34	season	season	NN
umn.319510003935669	812	35	with	with	IN
umn.319510003935669	812	36	butter	butter	NN
umn.319510003935669	812	37	and	and	CC
umn.319510003935669	812	38	salt	salt	NN
umn.319510003935669	812	39	.	.	.
umn.319510003935669	813	1	Reheat	reheat	VB
umn.319510003935669	813	2	before	before	IN
umn.319510003935669	813	3	serving	serve	VBG
umn.319510003935669	813	4	.	.	.
umn.319510003935669	814	1	Tomato	Tomato	NNP
umn.319510003935669	814	2	SOUP	SOUP	NNP
umn.319510003935669	814	3	:	:	:
umn.319510003935669	814	4	One	one	PRP
umn.319510003935669	814	5	can	can	MD
umn.319510003935669	814	6	tomatoes	tomato	NNS
umn.319510003935669	814	7	,	,	,
umn.319510003935669	814	8	one	one	CD
umn.319510003935669	814	9	pint	pint	NN
umn.319510003935669	814	10	water	water	NN
umn.319510003935669	814	11	,	,	,
umn.319510003935669	814	12	twelve	twelve	CD
umn.319510003935669	814	13	peppercorns	peppercorn	NNS
umn.319510003935669	814	14	,	,	,
umn.319510003935669	814	15	bit	bit	NN
umn.319510003935669	814	16	of	of	IN
umn.319510003935669	814	17	bayleaf	bayleaf	NN
umn.319510003935669	814	18	,	,	,
umn.319510003935669	814	19	four	four	CD
umn.319510003935669	814	20	cloves	clove	NNS
umn.319510003935669	814	21	,	,	,
umn.319510003935669	814	22	two	two	CD
umn.319510003935669	814	23	teaspoons	teaspoon	NNS
umn.319510003935669	814	24	sugar	sugar	NN
umn.319510003935669	814	25	,	,	,
umn.319510003935669	814	26	one	one	CD
umn.319510003935669	814	27	teaspoon	teaspoon	NN
umn.319510003935669	814	28	salt	salt	NN
umn.319510003935669	814	29	,	,	,
umn.319510003935669	814	30	one	one	CD
umn.319510003935669	814	31	-	-	HYPH
umn.319510003935669	814	32	third	third	NN
umn.319510003935669	814	33	teaspoon	teaspoon	NN
umn.319510003935669	814	34	soda	soda	NN
umn.319510003935669	814	35	,	,	,
umn.319510003935669	814	36	two	two	CD
umn.319510003935669	814	37	tablespoons	tablespoon	NNS
umn.319510003935669	814	38	butter	butter	NN
umn.319510003935669	814	39	,	,	,
umn.319510003935669	814	40	three	three	CD
umn.319510003935669	814	41	tablespoons	tablespoon	NNS
umn.319510003935669	814	42	flour	flour	NN
umn.319510003935669	814	43	,	,	,
umn.319510003935669	814	44	one	one	CD
umn.319510003935669	814	45	slice	slice	NN
umn.319510003935669	814	46	onion	onion	NN
umn.319510003935669	814	47	.	.	.
umn.319510003935669	815	1	Cook	cook	VB
umn.319510003935669	815	2	first	first	RB
umn.319510003935669	815	3	six	six	CD
umn.319510003935669	815	4	ingredients	ingredient	NNS
umn.319510003935669	815	5	twenty	twenty	CD
umn.319510003935669	815	6	minutes	minute	NNS
umn.319510003935669	815	7	;	;	:
umn.319510003935669	815	8	strain	strain	NN
umn.319510003935669	815	9	,	,	,
umn.319510003935669	815	10	add	add	VB
umn.319510003935669	815	11	salt	salt	NN
umn.319510003935669	815	12	and	and	CC
umn.319510003935669	815	13	soda	soda	NN
umn.319510003935669	815	14	;	;	:
umn.319510003935669	815	15	strain	strain	VB
umn.319510003935669	815	16	through	through	IN
umn.319510003935669	815	17	thin	thin	JJ
umn.319510003935669	815	18	cloth	cloth	NN
umn.319510003935669	815	19	or	or	CC
umn.319510003935669	815	20	fine	fine	JJ
umn.319510003935669	815	21	wire	wire	NN
umn.319510003935669	815	22	strainer	strainer	NN
umn.319510003935669	815	23	.	.	.
umn.319510003935669	816	1	LESSON	LESSON	NNP
umn.319510003935669	816	2	17	17	CD
umn.319510003935669	816	3	.	.	.
umn.319510003935669	817	1	Potato	Potato	NNP
umn.319510003935669	817	2	Soup	Soup	NNP
umn.319510003935669	817	3	:	:	:
umn.319510003935669	817	4	Three	three	CD
umn.319510003935669	817	5	medium	medium	NN
umn.319510003935669	817	6	-	-	HYPH
umn.319510003935669	817	7	sized	sized	JJ
umn.319510003935669	817	8	potatoes	potato	NNS
umn.319510003935669	817	9	,	,	,
umn.319510003935669	817	10	one	one	CD
umn.319510003935669	817	11	quart	quart	NN
umn.319510003935669	817	12	milk	milk	NN
umn.319510003935669	817	13	,	,	,
umn.319510003935669	817	14	two	two	CD
umn.319510003935669	817	15	slices	slice	NNS
umn.319510003935669	817	16	onion	onion	NN
umn.319510003935669	817	17	,	,	,
umn.319510003935669	817	18	three	three	CD
umn.319510003935669	817	19	tablespoons	tablespoon	NNS
umn.319510003935669	817	20	butter	butter	NN
umn.319510003935669	817	21	,	,	,
umn.319510003935669	817	22	two	two	CD
umn.319510003935669	817	23	tablespoons	tablespoon	NNS
umn.319510003935669	817	24	flour	flour	NN
umn.319510003935669	817	25	,	,	,
umn.319510003935669	817	26	one	one	CD
umn.319510003935669	817	27	and	and	CC
umn.319510003935669	817	28	one	one	CD
umn.319510003935669	817	29	-	-	HYPH
umn.319510003935669	817	30	half	half	NN
umn.319510003935669	817	31	teaspoon	teaspoon	NN
umn.319510003935669	817	32	salt	salt	NN
umn.319510003935669	817	33	,	,	,
umn.319510003935669	817	34	one	one	CD
umn.319510003935669	817	35	-	-	HYPH
umn.319510003935669	817	36	fourth	fourth	JJ
umn.319510003935669	817	37	COOKING	cooking	NN
umn.319510003935669	817	38	43	43	CD
umn.319510003935669	817	39	teaspoon	teaspoon	NN
umn.319510003935669	817	40	celery	celery	NN
umn.319510003935669	817	41	salt	salt	NN
umn.319510003935669	817	42	,	,	,
umn.319510003935669	817	43	one	one	CD
umn.319510003935669	817	44	-	-	HYPH
umn.319510003935669	817	45	eighth	eighth	JJ
umn.319510003935669	817	46	teaspoon	teaspoon	NN
umn.319510003935669	817	47	pepper	pepper	NN
umn.319510003935669	817	48	,	,	,
umn.319510003935669	817	49	a	a	DT
umn.319510003935669	817	50	few	few	JJ
umn.319510003935669	817	51	grains	grain	NNS
umn.319510003935669	817	52	of	of	IN
umn.319510003935669	817	53	cayenne	cayenne	NN
umn.319510003935669	817	54	,	,	,
umn.319510003935669	817	55	one	one	CD
umn.319510003935669	817	56	teaspoon	teaspoon	NN
umn.319510003935669	817	57	chopped	chop	VBN
umn.319510003935669	817	58	parsley	parsley	NN
umn.319510003935669	817	59	.	.	.
umn.319510003935669	818	1	Cook	cook	VB
umn.319510003935669	818	2	potatoes	potato	NNS
umn.319510003935669	818	3	in	in	IN
umn.319510003935669	818	4	boiling	boil	VBG
umn.319510003935669	818	5	salted	salt	VBN
umn.319510003935669	818	6	water	water	NN
umn.319510003935669	818	7	;	;	:
umn.319510003935669	818	8	rub	rub	VB
umn.319510003935669	818	9	them	-PRON-	PRP
umn.319510003935669	818	10	through	through	IN
umn.319510003935669	818	11	a	a	DT
umn.319510003935669	818	12	strainer	strainer	NN
umn.319510003935669	818	13	.	.	.
umn.319510003935669	819	1	Scald	scald	VB
umn.319510003935669	819	2	milk	milk	NN
umn.319510003935669	819	3	with	with	IN
umn.319510003935669	819	4	onion	onion	NN
umn.319510003935669	819	5	,	,	,
umn.319510003935669	819	6	remove	remove	VB
umn.319510003935669	819	7	onion	onion	NN
umn.319510003935669	819	8	,	,	,
umn.319510003935669	819	9	and	and	CC
umn.319510003935669	819	10	stir	stir	VB
umn.319510003935669	819	11	the	the	DT
umn.319510003935669	819	12	milk	milk	NN
umn.319510003935669	819	13	slowly	slowly	RB
umn.319510003935669	819	14	into	into	IN
umn.319510003935669	819	15	the	the	DT
umn.319510003935669	819	16	potatoes	potato	NNS
umn.319510003935669	819	17	,	,	,
umn.319510003935669	819	18	Melt	melt	VB
umn.319510003935669	819	19	half	half	PDT
umn.319510003935669	819	20	the	the	DT
umn.319510003935669	819	21	butter	butter	NN
umn.319510003935669	819	22	,	,	,
umn.319510003935669	819	23	add	add	VB
umn.319510003935669	819	24	dry	dry	JJ
umn.319510003935669	819	25	ingredients	ingredient	NNS
umn.319510003935669	819	26	,	,	,
umn.319510003935669	819	27	stir	stir	VB
umn.319510003935669	819	28	until	until	IN
umn.319510003935669	819	29	well	well	RB
umn.319510003935669	819	30	mixed	mixed	JJ
umn.319510003935669	819	31	,	,	,
umn.319510003935669	819	32	then	then	RB
umn.319510003935669	819	33	stir	stir	VB
umn.319510003935669	819	34	into	into	IN
umn.319510003935669	819	35	the	the	DT
umn.319510003935669	819	36	boiling	boiling	NN
umn.319510003935669	819	37	soup	soup	NN
umn.319510003935669	819	38	.	.	.
umn.319510003935669	820	1	Cook	cook	VB
umn.319510003935669	820	2	one	one	CD
umn.319510003935669	820	3	minute	minute	NN
umn.319510003935669	820	4	,	,	,
umn.319510003935669	820	5	strain	strain	NN
umn.319510003935669	820	6	,	,	,
umn.319510003935669	820	7	add	add	VB
umn.319510003935669	820	8	remaining	remain	VBG
umn.319510003935669	820	9	butter	butter	NN
umn.319510003935669	820	10	,	,	,
umn.319510003935669	820	11	and	and	CC
umn.319510003935669	820	12	sprinkle	sprinkle	VB
umn.319510003935669	820	13	with	with	IN
umn.319510003935669	820	14	the	the	DT
umn.319510003935669	820	15	parsley	parsley	NN
umn.319510003935669	820	16	.	.	.
umn.319510003935669	821	1	LESSON	LESSON	NNP
umn.319510003935669	821	2	18	18	CD
umn.319510003935669	821	3	.	.	.
umn.319510003935669	822	1	BREAD	bread	NN
umn.319510003935669	822	2	is	be	VBZ
umn.319510003935669	822	3	the	the	DT
umn.319510003935669	822	4	most	most	RBS
umn.319510003935669	822	5	important	important	JJ
umn.319510003935669	822	6	article	article	NN
umn.319510003935669	822	7	of	of	IN
umn.319510003935669	822	8	food	food	NN
umn.319510003935669	822	9	.	.	.
umn.319510003935669	823	1	Consid-	Consid-	NNP
umn.319510003935669	823	2	ering	ere	VBG
umn.319510003935669	823	3	its	-PRON-	PRP$
umn.319510003935669	823	4	great	great	JJ
umn.319510003935669	823	5	value	value	NN
umn.319510003935669	823	6	,	,	,
umn.319510003935669	823	7	it	-PRON-	PRP
umn.319510003935669	823	8	seems	seem	VBZ
umn.319510003935669	823	9	a	a	DT
umn.319510003935669	823	10	great	great	JJ
umn.319510003935669	823	11	wrong	wrong	NN
umn.319510003935669	823	12	to	to	TO
umn.319510003935669	823	13	place	place	VB
umn.319510003935669	823	14	poor	poor	JJ
umn.319510003935669	823	15	bread	bread	NN
umn.319510003935669	823	16	before	before	IN
umn.319510003935669	823	17	the	the	DT
umn.319510003935669	823	18	hungry	hungry	JJ
umn.319510003935669	823	19	.	.	.
umn.319510003935669	824	1	Wheat	wheat	NN
umn.319510003935669	824	2	,	,	,
umn.319510003935669	824	3	rye	rye	NN
umn.319510003935669	824	4	,	,	,
umn.319510003935669	824	5	barley	barley	NN
umn.319510003935669	824	6	,	,	,
umn.319510003935669	824	7	and	and	CC
umn.319510003935669	824	8	Indian	indian	JJ
umn.319510003935669	824	9	corn	corn	NN
umn.319510003935669	824	10	are	be	VBP
umn.319510003935669	824	11	the	the	DT
umn.319510003935669	824	12	principal	principal	JJ
umn.319510003935669	824	13	cereals	cereal	NNS
umn.319510003935669	824	14	used	use	VBN
umn.319510003935669	824	15	for	for	IN
umn.319510003935669	824	16	bread	bread	NN
umn.319510003935669	824	17	.	.	.
umn.319510003935669	825	1	Fig	Fig	NNP
umn.319510003935669	825	2	.	.	.
umn.319510003935669	826	1	12	12	CD
umn.319510003935669	826	2	.	.	.
umn.319510003935669	827	1	A	a	DT
umn.319510003935669	827	2	GRAIN	grain	NN
umn.319510003935669	827	3	OF	of	IN
umn.319510003935669	827	4	WHEAT	wheat	NN
umn.319510003935669	827	5	.	.	.
umn.319510003935669	828	1	1	1	LS
umn.319510003935669	828	2	.	.	.
umn.319510003935669	829	1	Cuticle	cuticle	NN
umn.319510003935669	829	2	.	.	.
umn.319510003935669	830	1	3	3	LS
umn.319510003935669	830	2	.	.	.
umn.319510003935669	831	1	Gluten	gluten	NN
umn.319510003935669	831	2	cells	cell	NNS
umn.319510003935669	831	3	.	.	.
umn.319510003935669	832	1	2	2	LS
umn.319510003935669	832	2	.	.	.
umn.319510003935669	833	1	Bran	bran	NN
umn.319510003935669	833	2	cells	cell	NNS
umn.319510003935669	833	3	.	.	.
umn.319510003935669	834	1	4	4	LS
umn.319510003935669	834	2	.	.	.
umn.319510003935669	835	1	Starch	starch	NN
umn.319510003935669	835	2	cells	cell	NNS
umn.319510003935669	835	3	.	.	.
umn.319510003935669	836	1	A	a	DT
umn.319510003935669	836	2	grain	grain	NN
umn.319510003935669	836	3	of	of	IN
umn.319510003935669	836	4	wheat	wheat	NN
umn.319510003935669	836	5	consists	consist	VBZ
umn.319510003935669	836	6	of	of	IN
umn.319510003935669	836	7	a	a	DT
umn.319510003935669	836	8	centre	centre	NN
umn.319510003935669	836	9	of	of	IN
umn.319510003935669	836	10	starch	starch	NN
umn.319510003935669	836	11	,	,	,
umn.319510003935669	836	12	which	which	WDT
umn.319510003935669	836	13	forms	form	VBZ
umn.319510003935669	836	14	the	the	DT
umn.319510003935669	836	15	largest	large	JJS
umn.319510003935669	836	16	part	part	NN
umn.319510003935669	836	17	of	of	IN
umn.319510003935669	836	18	the	the	DT
umn.319510003935669	836	19	grain	grain	NN
umn.319510003935669	836	20	;	;	:
umn.319510003935669	836	21	a	a	DT
umn.319510003935669	836	22	layer	layer	NN
umn.319510003935669	836	23	of	of	IN
umn.319510003935669	836	24	gluten	gluten	NN
umn.319510003935669	836	25	,	,	,
umn.319510003935669	836	26	which	which	WDT
umn.319510003935669	836	27	consists	consist	VBZ
umn.319510003935669	836	28	of	of	IN
umn.319510003935669	836	29	proteid	proteid	NN
umn.319510003935669	836	30	and	and	CC
umn.319510003935669	836	31	fat	fat	NN
umn.319510003935669	836	32	;	;	:
umn.319510003935669	836	33	a	a	DT
umn.319510003935669	836	34	layer	layer	NN
umn.319510003935669	836	35	of	of	IN
umn.319510003935669	836	36	bran	bran	NN
umn.319510003935669	836	37	,	,	,
umn.319510003935669	836	38	which	which	WDT
umn.319510003935669	836	39	contains	contain	VBZ
umn.319510003935669	836	40	mineral	mineral	NN
umn.319510003935669	836	41	matter	matter	NN
umn.319510003935669	836	42	;	;	:
umn.319510003935669	836	43	and	and	CC
umn.319510003935669	836	44	an	an	DT
umn.319510003935669	836	45	outer	outer	JJ
umn.319510003935669	836	46	covering	covering	NN
umn.319510003935669	836	47	called	call	VBN
umn.319510003935669	836	48	the	the	DT
umn.319510003935669	836	49	hull	hull	NN
umn.319510003935669	836	50	,	,	,
umn.319510003935669	836	51	which	which	WDT
umn.319510003935669	836	52	is	be	VBZ
umn.319510003935669	836	53	removed	remove	VBN
umn.319510003935669	836	54	before	before	IN
umn.319510003935669	836	55	milling	mill	VBG
umn.319510003935669	836	56	.	.	.
umn.319510003935669	837	1	For	for	IN
umn.319510003935669	837	2	the	the	DT
umn.319510003935669	837	3	conversion	conversion	NN
umn.319510003935669	837	4	of	of	IN
umn.319510003935669	837	5	any	any	DT
umn.319510003935669	837	6	grain	grain	NN
umn.319510003935669	837	7	into	into	IN
umn.319510003935669	837	8	finished	finished	JJ
umn.319510003935669	837	9	flour	flour	NN
umn.319510003935669	837	10	,	,	,
umn.319510003935669	837	11	three	three	CD
umn.319510003935669	837	12	processes	process	NNS
umn.319510003935669	837	13	are	be	VBP
umn.319510003935669	837	14	necessary	necessary	JJ
umn.319510003935669	837	15	;	;	:
umn.319510003935669	837	16	cleansing	cleanse	VBG
umn.319510003935669	837	17	,	,	,
umn.319510003935669	837	18	grinding	grinding	NN
umn.319510003935669	837	19	,	,	,
umn.319510003935669	837	20	and	and	CC
umn.319510003935669	837	21	bolting	bolt	VBG
umn.319510003935669	837	22	,	,	,
umn.319510003935669	837	23	Entire	entire	JJ
umn.319510003935669	837	24	wheat	wheat	NN
umn.319510003935669	837	25	flour	flour	NN
umn.319510003935669	837	26	is	be	VBZ
umn.319510003935669	837	27	made	make	VBN
umn.319510003935669	837	28	by	by	IN
umn.319510003935669	837	29	grind	grind	NN
umn.319510003935669	837	30	.	.	.
umn.319510003935669	838	1	ing	e	VBG
umn.319510003935669	838	2	all	all	DT
umn.319510003935669	838	3	but	but	IN
umn.319510003935669	838	4	the	the	DT
umn.319510003935669	838	5	outer	outer	JJ
umn.319510003935669	838	6	hull	hull	NN
umn.319510003935669	838	7	.	.	.
umn.319510003935669	839	1	Graham	Graham	NNP
umn.319510003935669	839	2	flour	flour	NN
umn.319510003935669	839	3	,	,	,
umn.319510003935669	839	4	frequently	frequently	RB
umn.319510003935669	839	5	con	con	NN
umn.319510003935669	839	6	:	:	:
umn.319510003935669	839	7	founded	found	VBN
umn.319510003935669	839	8	with	with	IN
umn.319510003935669	839	9	entire	entire	JJ
umn.319510003935669	839	10	wheat	wheat	NN
umn.319510003935669	839	11	flour	flour	NN
umn.319510003935669	839	12	,	,	,
umn.319510003935669	839	13	is	be	VBZ
umn.319510003935669	839	14	often	often	RB
umn.319510003935669	839	15	an	an	DT
umn.319510003935669	839	16	inferior	inferior	JJ
umn.319510003935669	839	17	flour	flour	NN
umn.319510003935669	839	18	mixed	mix	VBN
umn.319510003935669	839	19	with	with	IN
umn.319510003935669	839	20	coarse	coarse	JJ
umn.319510003935669	839	21	bran	bran	NN
umn.319510003935669	839	22	.	.	.
umn.319510003935669	840	1	LEAVENING	leavening	NN
umn.319510003935669	840	2	is	be	VBZ
umn.319510003935669	840	3	the	the	DT
umn.319510003935669	840	4	process	process	NN
umn.319510003935669	840	5	of	of	IN
umn.319510003935669	840	6	making	make	VBG
umn.319510003935669	840	7	batters	batter	NNS
umn.319510003935669	840	8	and	and	CC
umn.319510003935669	840	9	doughs	dough	NNS
umn.319510003935669	840	10	'	'	POS
umn.319510003935669	840	11	light	light	NN
umn.319510003935669	840	12	,	,	,
umn.319510003935669	840	13	”	"	''
umn.319510003935669	840	14	by	by	IN
umn.319510003935669	840	15	producing	produce	VBG
umn.319510003935669	840	16	in	in	IN
umn.319510003935669	840	17	them	-PRON-	PRP
umn.319510003935669	840	18	a	a	DT
umn.319510003935669	840	19	gas	gas	NN
umn.319510003935669	840	20	,	,	,
umn.319510003935669	840	21	which	which	WDT
umn.319510003935669	840	22	is	be	VBZ
umn.319510003935669	840	23	expanded	expand	VBN
umn.319510003935669	840	24	by	by	IN
umn.319510003935669	840	25	44	44	CD
umn.319510003935669	840	26	DOMESTIC	domestic	JJ
umn.319510003935669	840	27	SCIENCE	science	NN
umn.319510003935669	840	28	the	the	DT
umn.319510003935669	840	29	heat	heat	NN
umn.319510003935669	840	30	in	in	IN
umn.319510003935669	840	31	baking	baking	NN
umn.319510003935669	840	32	.	.	.
umn.319510003935669	841	1	The	the	DT
umn.319510003935669	841	2	gases	gas	NNS
umn.319510003935669	841	3	commonly	commonly	RB
umn.319510003935669	841	4	aiding	aid	VBG
umn.319510003935669	841	5	the	the	DT
umn.319510003935669	841	6	process	process	NN
umn.319510003935669	841	7	of	of	IN
umn.319510003935669	841	8	leavening	leavening	NN
umn.319510003935669	841	9	are	be	VBP
umn.319510003935669	841	10	air	air	NN
umn.319510003935669	841	11	,	,	,
umn.319510003935669	841	12	steam	steam	NN
umn.319510003935669	841	13	,	,	,
umn.319510003935669	841	14	and	and	CC
umn.319510003935669	841	15	carbon	carbon	NN
umn.319510003935669	841	16	dioxide	dioxide	NN
umn.319510003935669	841	17	,	,	,
umn.319510003935669	841	18	(	(	-LRB-
umn.319510003935669	841	19	a	a	DT
umn.319510003935669	841	20	compound	compound	NN
umn.319510003935669	841	21	of	of	IN
umn.319510003935669	841	22	carbon	carbon	NN
umn.319510003935669	841	23	and	and	CC
umn.319510003935669	841	24	oxygen	oxygen	NN
umn.319510003935669	841	25	)	)	-RRB-
umn.319510003935669	841	26	.	.	.
umn.319510003935669	842	1	Air	air	NN
umn.319510003935669	842	2	at	at	IN
umn.319510003935669	842	3	70	70	CD
umn.319510003935669	842	4	degrees	degree	NNS
umn.319510003935669	842	5	Fahr	fahr	NN
umn.319510003935669	842	6	.	.	.
umn.319510003935669	843	1	expands	expand	VBZ
umn.319510003935669	843	2	to	to	IN
umn.319510003935669	843	3	about	about	RB
umn.319510003935669	843	4	twice	twice	PDT
umn.319510003935669	843	5	its	-PRON-	PRP$
umn.319510003935669	843	6	volume	volume	NN
umn.319510003935669	843	7	when	when	WRB
umn.319510003935669	843	8	submitted	submit	VBN
umn.319510003935669	843	9	to	to	IN
umn.319510003935669	843	10	the	the	DT
umn.319510003935669	843	11	heat	heat	NN
umn.319510003935669	843	12	of	of	IN
umn.319510003935669	843	13	the	the	DT
umn.319510003935669	843	14	oven	oven	NN
umn.319510003935669	843	15	in	in	IN
umn.319510003935669	843	16	baking	baking	NN
umn.319510003935669	843	17	.	.	.
umn.319510003935669	844	1	POPOVERS	POPOVERS	NNP
umn.319510003935669	844	2	:	:	:
umn.319510003935669	844	3	One	one	CD
umn.319510003935669	844	4	cup	cup	NN
umn.319510003935669	844	5	flour	flour	NN
umn.319510003935669	844	6	,	,	,
umn.319510003935669	844	7	one	one	CD
umn.319510003935669	844	8	-	-	HYPH
umn.319510003935669	844	9	fourth	fourth	JJ
umn.319510003935669	844	10	teaspoon	teaspoon	NN
umn.319510003935669	844	11	salt	salt	NN
umn.319510003935669	844	12	,	,	,
umn.319510003935669	844	13	seven	seven	CD
umn.319510003935669	844	14	-	-	HYPH
umn.319510003935669	844	15	eighths	eighth	NNS
umn.319510003935669	844	16	cup	cup	NN
umn.319510003935669	844	17	milk	milk	NN
umn.319510003935669	844	18	,	,	,
umn.319510003935669	844	19	one	one	CD
umn.319510003935669	844	20	teaspoon	teaspoon	NN
umn.319510003935669	844	21	melted	melt	VBD
umn.319510003935669	844	22	butter	butter	NN
umn.319510003935669	844	23	,	,	,
umn.319510003935669	844	24	one	one	CD
umn.319510003935669	844	25	egg	egg	NN
umn.319510003935669	844	26	.	.	.
umn.319510003935669	845	1	Mix	mix	NN
umn.319510003935669	845	2	salt	salt	NN
umn.319510003935669	845	3	and	and	CC
umn.319510003935669	845	4	flour	flour	NN
umn.319510003935669	845	5	together	together	RB
umn.319510003935669	845	6	;	;	:
umn.319510003935669	845	7	add	add	VB
umn.319510003935669	845	8	the	the	DT
umn.319510003935669	845	9	milk	milk	NN
umn.319510003935669	845	10	gradually	gradually	RB
umn.319510003935669	845	11	;	;	:
umn.319510003935669	845	12	add	add	VB
umn.319510003935669	845	13	the	the	DT
umn.319510003935669	845	14	egg	egg	NN
umn.319510003935669	845	15	unbeaten	unbeaten	JJ
umn.319510003935669	845	16	,	,	,
umn.319510003935669	845	17	and	and	CC
umn.319510003935669	845	18	the	the	DT
umn.319510003935669	845	19	melted	melt	VBN
umn.319510003935669	845	20	butter	butter	NN
umn.319510003935669	845	21	;	;	:
umn.319510003935669	845	22	beat	beat	VBD
umn.319510003935669	845	23	five	five	CD
umn.319510003935669	845	24	min	min	NN
umn.319510003935669	845	25	.	.	.
umn.319510003935669	846	1	utes	ute	NNS
umn.319510003935669	846	2	with	with	IN
umn.319510003935669	846	3	a	a	DT
umn.319510003935669	846	4	fork	fork	NN
umn.319510003935669	846	5	or	or	CC
umn.319510003935669	846	6	Dover	Dover	NNP
umn.319510003935669	846	7	beater	beater	NN
umn.319510003935669	846	8	;	;	:
umn.319510003935669	846	9	pour	pour	VB
umn.319510003935669	846	10	into	into	IN
umn.319510003935669	846	11	hot	hot	JJ
umn.319510003935669	846	12	,	,	,
umn.319510003935669	846	13	buttered	buttered	JJ
umn.319510003935669	846	14	,	,	,
umn.319510003935669	846	15	iron	iron	NN
umn.319510003935669	846	16	gem	gem	NN
umn.319510003935669	846	17	-	-	HYPH
umn.319510003935669	846	18	pans	pan	NNS
umn.319510003935669	846	19	or	or	CC
umn.319510003935669	846	20	popover	popover	NN
umn.319510003935669	846	21	cups	cup	NNS
umn.319510003935669	846	22	;	;	:
umn.319510003935669	846	23	bake	bake	VB
umn.319510003935669	846	24	thirty	thirty	CD
umn.319510003935669	846	25	to	to	TO
umn.319510003935669	846	26	thirty	thirty	CD
umn.319510003935669	846	27	-	-	HYPH
umn.319510003935669	846	28	five	five	CD
umn.319510003935669	846	29	minutes	minute	NNS
umn.319510003935669	846	30	in	in	IN
umn.319510003935669	846	31	a	a	DT
umn.319510003935669	846	32	hot	hot	JJ
umn.319510003935669	846	33	oven	oven	NN
umn.319510003935669	846	34	.	.	.
umn.319510003935669	847	1	LESSON	lesson	NN
umn.319510003935669	847	2	19	19	CD
umn.319510003935669	847	3	.	.	.
umn.319510003935669	848	1	EXPERIMENT	experiment	NN
umn.319510003935669	848	2	:	:	:
umn.319510003935669	848	3	Stir	stir	VB
umn.319510003935669	848	4	flour	flour	NN
umn.319510003935669	848	5	and	and	CC
umn.319510003935669	848	6	water	water	NN
umn.319510003935669	848	7	together	together	RB
umn.319510003935669	848	8	to	to	TO
umn.319510003935669	848	9	make	make	VB
umn.319510003935669	848	10	a	a	DT
umn.319510003935669	848	11	stiff	stiff	JJ
umn.319510003935669	848	12	paste	paste	NN
umn.319510003935669	848	13	;	;	:
umn.319510003935669	848	14	beat	beat	VBD
umn.319510003935669	848	15	with	with	IN
umn.319510003935669	848	16	a	a	DT
umn.319510003935669	848	17	fork	fork	NN
umn.319510003935669	848	18	for	for	IN
umn.319510003935669	848	19	five	five	CD
umn.319510003935669	848	20	minutes	minute	NNS
umn.319510003935669	848	21	,	,	,
umn.319510003935669	848	22	drop	drop	VB
umn.319510003935669	848	23	a	a	DT
umn.319510003935669	848	24	spoon-	spoon-	NN
umn.319510003935669	848	25	ful	ful	NN
umn.319510003935669	848	26	on	on	IN
umn.319510003935669	848	27	a	a	DT
umn.319510003935669	848	28	hot	hot	JJ
umn.319510003935669	848	29	,	,	,
umn.319510003935669	848	30	buttered	buttered	JJ
umn.319510003935669	848	31	griddle	griddle	NN
umn.319510003935669	848	32	.	.	.
umn.319510003935669	849	1	The	the	DT
umn.319510003935669	849	2	air	air	NN
umn.319510003935669	849	3	in	in	IN
umn.319510003935669	849	4	the	the	DT
umn.319510003935669	849	5	bubbles	bubble	NNS
umn.319510003935669	849	6	ex-	ex-	XX
umn.319510003935669	849	7	pands	pand	NNS
umn.319510003935669	849	8	,	,	,
umn.319510003935669	849	9	increasing	increase	VBG
umn.319510003935669	849	10	the	the	DT
umn.319510003935669	849	11	size	size	NN
umn.319510003935669	849	12	of	of	IN
umn.319510003935669	849	13	the	the	DT
umn.319510003935669	849	14	mass	mass	NN
umn.319510003935669	849	15	greatly	greatly	RB
umn.319510003935669	849	16	.	.	.
umn.319510003935669	850	1	This	this	DT
umn.319510003935669	850	2	is	be	VBZ
umn.319510003935669	850	3	leav	leav	NN
umn.319510003935669	850	4	.	.	.
umn.319510003935669	851	1	ening	ene	VBG
umn.319510003935669	851	2	with	with	IN
umn.319510003935669	851	3	air	air	NN
umn.319510003935669	851	4	;	;	:
umn.319510003935669	851	5	The	the	DT
umn.319510003935669	851	6	popovers	popover	NNS
umn.319510003935669	851	7	made	make	VBN
umn.319510003935669	851	8	in	in	IN
umn.319510003935669	851	9	the	the	DT
umn.319510003935669	851	10	previous	previous	JJ
umn.319510003935669	851	11	exercise	exercise	NN
umn.319510003935669	851	12	were	be	VBD
umn.319510003935669	851	13	made	make	VBN
umn.319510003935669	851	14	light	light	JJ
umn.319510003935669	851	15	by	by	IN
umn.319510003935669	851	16	air	air	NN
umn.319510003935669	851	17	enclosed	enclose	VBN
umn.319510003935669	851	18	by	by	IN
umn.319510003935669	851	19	the	the	DT
umn.319510003935669	851	20	albumen	albumen	NN
umn.319510003935669	851	21	of	of	IN
umn.319510003935669	851	22	the	the	DT
umn.319510003935669	851	23	egg	egg	NN
umn.319510003935669	851	24	when	when	WRB
umn.319510003935669	851	25	beaten	beat	VBN
umn.319510003935669	851	26	.	.	.
umn.319510003935669	852	1	In	in	IN
umn.319510003935669	852	2	baking	baking	NN
umn.319510003935669	852	3	,	,	,
umn.319510003935669	852	4	this	this	DT
umn.319510003935669	852	5	albumen	albumen	NN
umn.319510003935669	852	6	hardens	harden	VBZ
umn.319510003935669	852	7	around	around	IN
umn.319510003935669	852	8	the	the	DT
umn.319510003935669	852	9	bubbles	bubble	NNS
umn.319510003935669	852	10	of	of	IN
umn.319510003935669	852	11	air	air	NN
umn.319510003935669	852	12	,	,	,
umn.319510003935669	852	13	making	make	VBG
umn.319510003935669	852	14	little	little	JJ
umn.319510003935669	852	15	cells	cell	NNS
umn.319510003935669	852	16	to	to	TO
umn.319510003935669	852	17	imprison	imprison	VB
umn.319510003935669	852	18	the	the	DT
umn.319510003935669	852	19	air	air	NN
umn.319510003935669	852	20	.	.	.
umn.319510003935669	853	1	The	the	DT
umn.319510003935669	853	2	heat	heat	NN
umn.319510003935669	853	3	thus	thus	RB
umn.319510003935669	853	4	expands	expand	VBZ
umn.319510003935669	853	5	the	the	DT
umn.319510003935669	853	6	mass	mass	NN
umn.319510003935669	853	7	to	to	IN
umn.319510003935669	853	8	several	several	JJ
umn.319510003935669	853	9	times	time	NNS
umn.319510003935669	853	10	its	-PRON-	PRP$
umn.319510003935669	853	11	original	original	JJ
umn.319510003935669	853	12	size	size	NN
umn.319510003935669	853	13	.	.	.
umn.319510003935669	854	1	The	the	DT
umn.319510003935669	854	2	water	water	NN
umn.319510003935669	854	3	in	in	IN
umn.319510003935669	854	4	such	such	JJ
umn.319510003935669	854	5	mixtures	mixture	NNS
umn.319510003935669	854	6	,	,	,
umn.319510003935669	854	7	in	in	IN
umn.319510003935669	854	8	part	part	NN
umn.319510003935669	854	9	,	,	,
umn.319510003935669	854	10	is	be	VBZ
umn.319510003935669	854	11	con-	con-	NN
umn.319510003935669	854	12	verted	verte	VBN
umn.319510003935669	854	13	into	into	IN
umn.319510003935669	854	14	steam	steam	NN
umn.319510003935669	854	15	.	.	.
umn.319510003935669	855	1	The	the	DT
umn.319510003935669	855	2	steam	steam	NN
umn.319510003935669	855	3	fills	fill	VBZ
umn.319510003935669	855	4	a	a	DT
umn.319510003935669	855	5	space	space	NN
umn.319510003935669	855	6	17,000	17,000	CD
umn.319510003935669	855	7	times	time	NNS
umn.319510003935669	855	8	that	that	DT
umn.319510003935669	855	9	of	of	IN
umn.319510003935669	855	10	the	the	DT
umn.319510003935669	855	11	water	water	NN
umn.319510003935669	855	12	producing	produce	VBG
umn.319510003935669	855	13	it	-PRON-	PRP
umn.319510003935669	855	14	.	.	.
umn.319510003935669	856	1	Here	here	RB
umn.319510003935669	856	2	,	,	,
umn.319510003935669	856	3	again	again	RB
umn.319510003935669	856	4	,	,	,
umn.319510003935669	856	5	we	-PRON-	PRP
umn.319510003935669	856	6	have	have	VBP
umn.319510003935669	856	7	a	a	DT
umn.319510003935669	856	8	great	great	JJ
umn.319510003935669	856	9	source	source	NN
umn.319510003935669	856	10	of	of	IN
umn.319510003935669	856	11	leavening	leavening	NN
umn.319510003935669	856	12	,	,	,
umn.319510003935669	856	13	steam	steam	NN
umn.319510003935669	856	14	,	,	,
umn.319510003935669	856	15	ALKALIES	ALKALIES	NNP
umn.319510003935669	856	16	are	be	VBP
umn.319510003935669	856	17	chemical	chemical	JJ
umn.319510003935669	856	18	substances	substance	NNS
umn.319510003935669	856	19	that	that	WDT
umn.319510003935669	856	20	unite	unite	VBP
umn.319510003935669	856	21	with	with	IN
umn.319510003935669	856	22	fat	fat	NN
umn.319510003935669	856	23	to	to	TO
umn.319510003935669	856	24	form	form	VB
umn.319510003935669	856	25	a	a	DT
umn.319510003935669	856	26	new	new	JJ
umn.319510003935669	856	27	substance	substance	NN
umn.319510003935669	856	28	,	,	,
umn.319510003935669	856	29	called	call	VBN
umn.319510003935669	856	30	soap	soap	NN
umn.319510003935669	856	31	.	.	.
umn.319510003935669	857	1	Common	common	JJ
umn.319510003935669	857	2	baking	baking	NN
umn.319510003935669	857	3	soda	soda	NN
umn.319510003935669	857	4	is	be	VBZ
umn.319510003935669	857	5	an	an	DT
umn.319510003935669	857	6	alkali	alkali	NN
umn.319510003935669	857	7	.	.	.
umn.319510003935669	858	1	When	when	WRB
umn.319510003935669	858	2	an	an	DT
umn.319510003935669	858	3	alkali	alkali	NN
umn.319510003935669	858	4	is	be	VBZ
umn.319510003935669	858	5	mixed	mix	VBN
umn.319510003935669	858	6	with	with	IN
umn.319510003935669	858	7	an	an	DT
umn.319510003935669	858	8	acid	acid	NN
umn.319510003935669	858	9	,	,	,
umn.319510003935669	858	10	as	as	IN
umn.319510003935669	858	11	vinegar	vinegar	NN
umn.319510003935669	858	12	,	,	,
umn.319510003935669	858	13	a	a	DT
umn.319510003935669	858	14	gas	gas	NN
umn.319510003935669	858	15	is	be	VBZ
umn.319510003935669	858	16	set	set	VBN
umn.319510003935669	858	17	free	free	JJ
umn.319510003935669	858	18	which	which	WDT
umn.319510003935669	858	19	is	be	VBZ
umn.319510003935669	858	20	valuable	valuable	JJ
umn.319510003935669	858	21	to	to	IN
umn.319510003935669	858	22	the	the	DT
umn.319510003935669	858	23	cook	cook	NN
umn.319510003935669	858	24	.	.	.
umn.319510003935669	859	1	This	this	DT
umn.319510003935669	859	2	gas	gas	NN
umn.319510003935669	859	3	(	(	-LRB-
umn.319510003935669	859	4	carbon	carbon	NN
umn.319510003935669	859	5	deoxide	deoxide	NN
umn.319510003935669	859	6	)	)	-RRB-
umn.319510003935669	859	7	is	be	VBZ
umn.319510003935669	859	8	produced	produce	VBN
umn.319510003935669	859	9	in	in	IN
umn.319510003935669	859	10	a	a	DT
umn.319510003935669	859	11	simple	simple	JJ
umn.319510003935669	859	12	manner	manner	NN
umn.319510003935669	859	13	,	,	,
umn.319510003935669	859	14	by	by	IN
umn.319510003935669	859	15	combining	combine	VBG
umn.319510003935669	859	16	common	common	JJ
umn.319510003935669	859	17	baking	baking	NN
umn.319510003935669	859	18	soda	soda	NN
umn.319510003935669	859	19	with	with	IN
umn.319510003935669	859	20	cream	cream	NN
umn.319510003935669	859	21	of	of	IN
umn.319510003935669	859	22	tartar	tartar	NN
umn.319510003935669	859	23	,	,	,
umn.319510003935669	859	24	or	or	CC
umn.319510003935669	859	25	with	with	IN
umn.319510003935669	859	26	vinegar	vinegar	NN
umn.319510003935669	859	27	,	,	,
umn.319510003935669	859	28	tartaric	tartaric	NN
umn.319510003935669	859	29	acid	acid	NN
umn.319510003935669	859	30	,	,	,
umn.319510003935669	859	31	sour	sour	JJ
umn.319510003935669	859	32	milk	milk	NN
umn.319510003935669	859	33	,	,	,
umn.319510003935669	859	34	etc	etc	FW
umn.319510003935669	859	35	.	.	.
umn.319510003935669	860	1	Acid	acid	NN
umn.319510003935669	860	2	and	and	CC
umn.319510003935669	860	3	alkaline	alkaline	JJ
umn.319510003935669	860	4	substances	substance	NNS
umn.319510003935669	860	5	,	,	,
umn.319510003935669	860	6	when	when	WRB
umn.319510003935669	860	7	combined	combine	VBN
umn.319510003935669	860	8	in	in	IN
umn.319510003935669	860	9	the	the	DT
umn.319510003935669	860	10	proper	proper	JJ
umn.319510003935669	860	11	proportions	proportion	NNS
umn.319510003935669	860	12	and	and	CC
umn.319510003935669	860	13	moistened	moisten	VBN
umn.319510003935669	860	14	,	,	,
umn.319510003935669	860	15	neutralize	neutralize	VB
umn.319510003935669	860	16	each	each	DT
umn.319510003935669	860	17	other	other	JJ
umn.319510003935669	860	18	:	:	:
umn.319510003935669	860	19	that	that	RB
umn.319510003935669	860	20	is	is	RB
umn.319510003935669	860	21	,	,	,
umn.319510003935669	860	22	each	each	DT
umn.319510003935669	860	23	destroys	destroy	VBZ
umn.319510003935669	860	24	the	the	DT
umn.319510003935669	860	25	nature	nature	NN
umn.319510003935669	860	26	of	of	IN
umn.319510003935669	860	27	the	the	DT
umn.319510003935669	860	28	other	other	JJ
umn.319510003935669	860	29	,	,	,
umn.319510003935669	860	30	and	and	CC
umn.319510003935669	860	31	the	the	DT
umn.319510003935669	860	32	resulting	result	VBG
umn.319510003935669	860	33	compound	compound	NN
umn.319510003935669	860	34	is	be	VBZ
umn.319510003935669	860	35	neither	neither	CC
umn.319510003935669	860	36	acid	acid	NN
umn.319510003935669	860	37	nor	nor	CC
umn.319510003935669	860	38	alkaline	alkaline	JJ
umn.319510003935669	860	39	.	.	.
umn.319510003935669	861	1	Cold	cold	JJ
umn.319510003935669	861	2	46	46	CD
umn.319510003935669	861	3	DOMESTIC	domestic	JJ
umn.319510003935669	861	4	SCIENCE	science	NN
umn.319510003935669	861	5	and	and	CC
umn.319510003935669	861	6	one	one	NN
umn.319510003935669	861	7	that	that	WDT
umn.319510003935669	861	8	should	should	MD
umn.319510003935669	861	9	be	be	VB
umn.319510003935669	861	10	desired	desire	VBN
umn.319510003935669	861	11	;	;	:
umn.319510003935669	861	12	for	for	IN
umn.319510003935669	861	13	if	if	IN
umn.319510003935669	861	14	the	the	DT
umn.319510003935669	861	15	milk	milk	NN
umn.319510003935669	861	16	does	do	VBZ
umn.319510003935669	861	17	not	not	RB
umn.319510003935669	861	18	sour	sour	JJ
umn.319510003935669	861	19	,	,	,
umn.319510003935669	861	20	it	-PRON-	PRP
umn.319510003935669	861	21	will	will	MD
umn.319510003935669	861	22	putrefy	putrefy	VB
umn.319510003935669	861	23	.	.	.
umn.319510003935669	862	1	Sour	sour	JJ
umn.319510003935669	862	2	milk	milk	NN
umn.319510003935669	862	3	is	be	VBZ
umn.319510003935669	862	4	wholesome	wholesome	JJ
umn.319510003935669	862	5	,	,	,
umn.319510003935669	862	6	and	and	CC
umn.319510003935669	862	7	would	would	MD
umn.319510003935669	862	8	be	be	VB
umn.319510003935669	862	9	more	more	RBR
umn.319510003935669	862	10	freely	freely	RB
umn.319510003935669	862	11	used	use	VBN
umn.319510003935669	862	12	,	,	,
umn.319510003935669	862	13	if	if	IN
umn.319510003935669	862	14	more	more	RBR
umn.319510003935669	862	15	pleasant	pleasant	JJ
umn.319510003935669	862	16	to	to	IN
umn.319510003935669	862	17	the	the	DT
umn.319510003935669	862	18	taste	taste	NN
umn.319510003935669	862	19	;	;	:
umn.319510003935669	862	20	while	while	IN
umn.319510003935669	862	21	pu-	pu-	XX
umn.319510003935669	862	22	trefaction	trefaction	NN
umn.319510003935669	862	23	in	in	IN
umn.319510003935669	862	24	any	any	DT
umn.319510003935669	862	25	form	form	NN
umn.319510003935669	862	26	is	be	VBZ
umn.319510003935669	862	27	the	the	DT
umn.319510003935669	862	28	result	result	NN
umn.319510003935669	862	29	of	of	IN
umn.319510003935669	862	30	the	the	DT
umn.319510003935669	862	31	multiplication	multiplication	NN
umn.319510003935669	862	32	and	and	CC
umn.319510003935669	862	33	development	development	NN
umn.319510003935669	862	34	of	of	IN
umn.319510003935669	862	35	ptomaines	ptomaine	NNS
umn.319510003935669	862	36	,	,	,
umn.319510003935669	862	37	some	some	DT
umn.319510003935669	862	38	classes	class	NNS
umn.319510003935669	862	39	of	of	IN
umn.319510003935669	862	40	which	which	WDT
umn.319510003935669	862	41	are	be	VBP
umn.319510003935669	862	42	the	the	DT
umn.319510003935669	862	43	most	most	RBS
umn.319510003935669	862	44	dangerous	dangerous	JJ
umn.319510003935669	862	45	species	specie	NNS
umn.319510003935669	862	46	of	of	IN
umn.319510003935669	862	47	bacteria	bacteria	NNS
umn.319510003935669	862	48	.	.	.
umn.319510003935669	863	1	Milk	milk	NN
umn.319510003935669	863	2	which	which	WDT
umn.319510003935669	863	3	will	will	MD
umn.319510003935669	863	4	not	not	RB
umn.319510003935669	863	5	sour	sour	JJ
umn.319510003935669	863	6	under	under	IN
umn.319510003935669	863	7	the	the	DT
umn.319510003935669	863	8	common	common	JJ
umn.319510003935669	863	9	methods	method	NNS
umn.319510003935669	863	10	of	of	IN
umn.319510003935669	863	11	treatment	treatment	NN
umn.319510003935669	863	12	,	,	,
umn.319510003935669	863	13	may	may	MD
umn.319510003935669	863	14	be	be	VB
umn.319510003935669	863	15	regarded	regard	VBN
umn.319510003935669	863	16	with	with	IN
umn.319510003935669	863	17	suspicion	suspicion	NN
umn.319510003935669	863	18	.	.	.
umn.319510003935669	864	1	It	-PRON-	PRP
umn.319510003935669	864	2	contains	contain	VBZ
umn.319510003935669	864	3	some	some	DT
umn.319510003935669	864	4	preservative	preservative	NN
umn.319510003935669	864	5	.	.	.
umn.319510003935669	865	1	Sour	sour	JJ
umn.319510003935669	865	2	milk	milk	NN
umn.319510003935669	865	3	is	be	VBZ
umn.319510003935669	865	4	utilized	utilize	VBN
umn.319510003935669	865	5	as	as	IN
umn.319510003935669	865	6	food	food	NN
umn.319510003935669	865	7	in	in	IN
umn.319510003935669	865	8	various	various	JJ
umn.319510003935669	865	9	ways	way	NNS
umn.319510003935669	865	10	;	;	:
umn.319510003935669	865	11	one	one	CD
umn.319510003935669	865	12	of	of	IN
umn.319510003935669	865	13	which	which	WDT
umn.319510003935669	865	14	is	be	VBZ
umn.319510003935669	865	15	in	in	IN
umn.319510003935669	865	16	leavening	leavening	NN
umn.319510003935669	865	17	,	,	,
umn.319510003935669	865	18	used	use	VBN
umn.319510003935669	865	19	in	in	IN
umn.319510003935669	865	20	combination	combination	NN
umn.319510003935669	865	21	with	with	IN
umn.319510003935669	865	22	bicarbonate	bicarbonate	NN
umn.319510003935669	865	23	of	of	IN
umn.319510003935669	865	24	soda	soda	NN
umn.319510003935669	865	25	;	;	:
umn.319510003935669	865	26	(	(	-LRB-
umn.319510003935669	865	27	common	common	JJ
umn.319510003935669	865	28	baking	baking	NN
umn.319510003935669	865	29	soda	soda	NN
umn.319510003935669	865	30	)	)	-RRB-
umn.319510003935669	865	31	.	.	.
umn.319510003935669	866	1	SOUR	sour	JJ
umn.319510003935669	866	2	MILK	milk	NN
umn.319510003935669	866	3	PANCAKES	pancake	NNS
umn.319510003935669	866	4	:	:	:
umn.319510003935669	866	5	Two	two	CD
umn.319510003935669	866	6	and	and	CC
umn.319510003935669	866	7	one	one	CD
umn.319510003935669	866	8	-	-	HYPH
umn.319510003935669	866	9	half	half	NN
umn.319510003935669	866	10	cups	cup	NNS
umn.319510003935669	866	11	flour	flour	NN
umn.319510003935669	866	12	,	,	,
umn.319510003935669	866	13	one	one	CD
umn.319510003935669	866	14	-	-	HYPH
umn.319510003935669	866	15	half	half	NN
umn.319510003935669	866	16	teaspoon	teaspoon	NN
umn.319510003935669	866	17	salt	salt	NN
umn.319510003935669	866	18	,	,	,
umn.319510003935669	866	19	two	two	CD
umn.319510003935669	866	20	cups	cup	NNS
umn.319510003935669	866	21	sour	sour	JJ
umn.319510003935669	866	22	milk	milk	NN
umn.319510003935669	866	23	,	,	,
umn.319510003935669	866	24	one	one	CD
umn.319510003935669	866	25	and	and	CC
umn.319510003935669	866	26	one	one	CD
umn.319510003935669	866	27	-	-	HYPH
umn.319510003935669	866	28	fourth	fourth	JJ
umn.319510003935669	866	29	teaspoon	teaspoon	NN
umn.319510003935669	866	30	soda	soda	NN
umn.319510003935669	866	31	;	;	:
umn.319510003935669	866	32	add	add	VB
umn.319510003935669	866	33	sour	sour	JJ
umn.319510003935669	866	34	milk	milk	NN
umn.319510003935669	866	35	,	,	,
umn.319510003935669	866	36	and	and	CC
umn.319510003935669	866	37	egg	egg	NN
umn.319510003935669	866	38	well	well	RB
umn.319510003935669	866	39	beaten	beat	VBN
umn.319510003935669	866	40	.	.	.
umn.319510003935669	867	1	Bake	bake	VB
umn.319510003935669	867	2	on	on	IN
umn.319510003935669	867	3	a	a	DT
umn.319510003935669	867	4	hot	hot	JJ
umn.319510003935669	867	5	,	,	,
umn.319510003935669	867	6	greased	grease	VBN
umn.319510003935669	867	7	griddle	griddle	NN
umn.319510003935669	867	8	.	.	.
umn.319510003935669	868	1	When	when	WRB
umn.319510003935669	868	2	puffed	puff	VBN
umn.319510003935669	868	3	,	,	,
umn.319510003935669	868	4	full	full	JJ
umn.319510003935669	868	5	of	of	IN
umn.319510003935669	868	6	bubbles	bubble	NNS
umn.319510003935669	868	7	,	,	,
umn.319510003935669	868	8	and	and	CC
umn.319510003935669	868	9	of	of	IN
umn.319510003935669	868	10	a	a	DT
umn.319510003935669	868	11	rich	rich	JJ
umn.319510003935669	868	12	chestnut	chestnut	NN
umn.319510003935669	868	13	color	color	NN
umn.319510003935669	868	14	,	,	,
umn.319510003935669	868	15	turn	turn	VB
umn.319510003935669	868	16	,	,	,
umn.319510003935669	868	17	and	and	CC
umn.319510003935669	868	18	cook	cook	VB
umn.319510003935669	868	19	on	on	IN
umn.319510003935669	868	20	the	the	DT
umn.319510003935669	868	21	other	other	JJ
umn.319510003935669	868	22	side	side	NN
umn.319510003935669	868	23	.	.	.
umn.319510003935669	869	1	Serve	serve	VB
umn.319510003935669	869	2	with	with	IN
umn.319510003935669	869	3	butter	butter	NN
umn.319510003935669	869	4	,	,	,
umn.319510003935669	869	5	and	and	CC
umn.319510003935669	869	6	syrup	syrup	NN
umn.319510003935669	869	7	if	if	IN
umn.319510003935669	869	8	desired	desire	VBN
umn.319510003935669	869	9	.	.	.
umn.319510003935669	870	1	LESSON	LESSON	NNP
umn.319510003935669	870	2	21	21	CD
umn.319510003935669	870	3	.	.	.
umn.319510003935669	870	4	Review	Review	NNP
umn.319510003935669	870	5	of	of	IN
umn.319510003935669	870	6	the	the	DT
umn.319510003935669	870	7	previous	previous	JJ
umn.319510003935669	870	8	lessons	lesson	NNS
umn.319510003935669	870	9	on	on	IN
umn.319510003935669	870	10	leavening	leaven	VBG
umn.319510003935669	870	11	.	.	.
umn.319510003935669	871	1	BAKING	BAKING	NNP
umn.319510003935669	871	2	POWDER	POWDER	NNP
umn.319510003935669	871	3	:	:	:
umn.319510003935669	871	4	Eight	eight	CD
umn.319510003935669	871	5	ounces	ounce	NNS
umn.319510003935669	871	6	bi	bi	NN
umn.319510003935669	871	7	-	-	NN
umn.319510003935669	871	8	carbonate	carbonate	NN
umn.319510003935669	871	9	of	of	IN
umn.319510003935669	871	10	soda	soda	NN
umn.319510003935669	871	11	,	,	,
umn.319510003935669	871	12	eighteen	eighteen	CD
umn.319510003935669	871	13	ounces	ounce	NNS
umn.319510003935669	871	14	cream	cream	NN
umn.319510003935669	871	15	of	of	IN
umn.319510003935669	871	16	tartar	tartar	NN
umn.319510003935669	871	17	,	,	,
umn.319510003935669	871	18	four	four	CD
umn.319510003935669	871	19	ounces	ounce	NNS
umn.319510003935669	871	20	corn	corn	NN
umn.319510003935669	871	21	starch	starch	NN
umn.319510003935669	871	22	.	.	.
umn.319510003935669	872	1	Mash	mash	VB
umn.319510003935669	872	2	or	or	CC
umn.319510003935669	872	3	roll	roll	VB
umn.319510003935669	872	4	the	the	DT
umn.319510003935669	872	5	soda	soda	NN
umn.319510003935669	872	6	until	until	IN
umn.319510003935669	872	7	free	free	JJ
umn.319510003935669	872	8	from	from	IN
umn.319510003935669	872	9	lumps	lump	NNS
umn.319510003935669	872	10	.	.	.
umn.319510003935669	873	1	Add	add	VB
umn.319510003935669	873	2	the	the	DT
umn.319510003935669	873	3	corn	corn	NN
umn.319510003935669	873	4	starch	starch	NN
umn.319510003935669	873	5	,	,	,
umn.319510003935669	873	6	mix	mix	VB
umn.319510003935669	873	7	well	well	RB
umn.319510003935669	873	8	,	,	,
umn.319510003935669	873	9	and	and	CC
umn.319510003935669	873	10	sift	sift	VB
umn.319510003935669	873	11	five	five	CD
umn.319510003935669	873	12	or	or	CC
umn.319510003935669	873	13	six	six	CD
umn.319510003935669	873	14	times	time	NNS
umn.319510003935669	873	15	through	through	IN
umn.319510003935669	873	16	a	a	DT
umn.319510003935669	873	17	fine	fine	JJ
umn.319510003935669	873	18	strainer	strainer	NN
umn.319510003935669	873	19	.	.	.
umn.319510003935669	874	1	Add	add	VB
umn.319510003935669	874	2	the	the	DT
umn.319510003935669	874	3	cream	cream	NN
umn.319510003935669	874	4	of	of	IN
umn.319510003935669	874	5	tartar	tartar	NN
umn.319510003935669	874	6	,	,	,
umn.319510003935669	874	7	mix	mix	VB
umn.319510003935669	874	8	thoroughly	thoroughly	RB
umn.319510003935669	874	9	,	,	,
umn.319510003935669	874	10	and	and	CC
umn.319510003935669	874	11	sift	sift	VB
umn.319510003935669	874	12	six	six	CD
umn.319510003935669	874	13	or	or	CC
umn.319510003935669	874	14	seven	seven	CD
umn.319510003935669	874	15	times	time	NNS
umn.319510003935669	874	16	.	.	.
umn.319510003935669	875	1	Place	place	VB
umn.319510003935669	875	2	in	in	IN
umn.319510003935669	875	3	the	the	DT
umn.319510003935669	875	4	boxes	box	NNS
umn.319510003935669	875	5	or	or	CC
umn.319510003935669	875	6	cans	can	NNS
umn.319510003935669	875	7	,	,	,
umn.319510003935669	875	8	or	or	CC
umn.319510003935669	875	9	in	in	IN
umn.319510003935669	875	10	Mason	Mason	NNP
umn.319510003935669	875	11	's	's	POS
umn.319510003935669	875	12	jars	jar	NNS
umn.319510003935669	875	13	.	.	.
umn.319510003935669	876	1	Keep	keep	VB
umn.319510003935669	876	2	closely	closely	RB
umn.319510003935669	876	3	covered	covered	JJ
umn.319510003935669	876	4	.	.	.
umn.319510003935669	877	1	Two	two	CD
umn.319510003935669	877	2	level	level	NN
umn.319510003935669	877	3	teaspoons	teaspoon	NNS
umn.319510003935669	877	4	baking	baking	NN
umn.319510003935669	877	5	powder	powder	NN
umn.319510003935669	877	6	should	should	MD
umn.319510003935669	877	7	be	be	VB
umn.319510003935669	877	8	allowed	allow	VBN
umn.319510003935669	877	9	for	for	IN
umn.319510003935669	877	10	each	each	DT
umn.319510003935669	877	11	cup	cup	NN
umn.319510003935669	877	12	of	of	IN
umn.319510003935669	877	13	flour	flour	NN
umn.319510003935669	877	14	.	.	.
umn.319510003935669	878	1	Batters	batter	NNS
umn.319510003935669	878	2	and	and	CC
umn.319510003935669	878	3	doughs	dough	NNS
umn.319510003935669	878	4	leavened	leaven	VBN
umn.319510003935669	878	5	with	with	IN
umn.319510003935669	878	6	baking	baking	NN
umn.319510003935669	878	7	powder	powder	NN
umn.319510003935669	878	8	should	should	MD
umn.319510003935669	878	9	be	be	VB
umn.319510003935669	878	10	handled	handle	VBN
umn.319510003935669	878	11	as	as	RB
umn.319510003935669	878	12	little	little	JJ
umn.319510003935669	878	13	as	as	IN
umn.319510003935669	878	14	possible	possible	JJ
umn.319510003935669	878	15	,	,	,
umn.319510003935669	878	16	and	and	CC
umn.319510003935669	878	17	cooked	cook	VBN
umn.319510003935669	878	18	as	as	RB
umn.319510003935669	878	19	soon	soon	RB
umn.319510003935669	878	20	as	as	IN
umn.319510003935669	878	21	mixed	mixed	JJ
umn.319510003935669	878	22	,	,	,
umn.319510003935669	878	23	in	in	IN
umn.319510003935669	878	24	a	a	DT
umn.319510003935669	878	25	hot	hot	JJ
umn.319510003935669	878	26	oven	oven	NN
umn.319510003935669	878	27	.	.	.
umn.319510003935669	879	1	Less	less	RBR
umn.319510003935669	879	2	baking	baking	NN
umn.319510003935669	879	3	pow-	pow-	NN
umn.319510003935669	879	4	der	der	NN
umn.319510003935669	879	5	is	be	VBZ
umn.319510003935669	879	6	used	use	VBN
umn.319510003935669	879	7	in	in	IN
umn.319510003935669	879	8	mixtures	mixture	NNS
umn.319510003935669	879	9	containing	contain	VBG
umn.319510003935669	879	10	eggs	egg	NNS
umn.319510003935669	879	11	.	.	.
umn.319510003935669	880	1	Use	use	VB
umn.319510003935669	880	2	cold	cold	JJ
umn.319510003935669	880	3	liquids	liquid	NNS
umn.319510003935669	880	4	for	for	IN
umn.319510003935669	880	5	mixing	mix	VBG
umn.319510003935669	880	6	.	.	.
umn.319510003935669	881	1	Pastry	pastry	JJ
umn.319510003935669	881	2	flour	flour	NN
umn.319510003935669	881	3	is	be	VBZ
umn.319510003935669	881	4	sometimes	sometimes	RB
umn.319510003935669	881	5	used	use	VBN
umn.319510003935669	881	6	in	in	IN
umn.319510003935669	881	7	baking	baking	NN
umn.319510003935669	881	8	powder	powder	NN
umn.319510003935669	881	9	mix	mix	NN
umn.319510003935669	881	10	.	.	.
umn.319510003935669	882	1	tures	tures	NNP
umn.319510003935669	882	2	.	.	.
umn.319510003935669	883	1	Bread	bread	NN
umn.319510003935669	883	2	flour	flour	NN
umn.319510003935669	883	3	requires	require	VBZ
umn.319510003935669	883	4	more	more	JJR
umn.319510003935669	883	5	liquid	liquid	NN
umn.319510003935669	883	6	than	than	IN
umn.319510003935669	883	7	pastry	pastry	NN
umn.319510003935669	883	8	flour	flour	NN
umn.319510003935669	883	9	.	.	.
umn.319510003935669	884	1	Bread	bread	NN
umn.319510003935669	884	2	flour	flour	NN
umn.319510003935669	884	3	may	may	MD
umn.319510003935669	884	4	be	be	VB
umn.319510003935669	884	5	substituted	substitute	VBN
umn.319510003935669	884	6	for	for	IN
umn.319510003935669	884	7	pastry	pastry	NN
umn.319510003935669	884	8	flour	flour	NN
umn.319510003935669	884	9	,	,	,
umn.319510003935669	884	10	by	by	IN
umn.319510003935669	884	11	taking	take	VBG
umn.319510003935669	884	12	two	two	CD
umn.319510003935669	884	13	tablespoonfuls	tablespoonfuls	NN
umn.319510003935669	884	14	from	from	IN
umn.319510003935669	884	15	each	each	DT
umn.319510003935669	884	16	cupful	cupful	NN
umn.319510003935669	884	17	.	.	.
umn.319510003935669	885	1	COOKING	cooking	NN
umn.319510003935669	885	2	47	47	CD
umn.319510003935669	885	3	CREAM	cream	NN
umn.319510003935669	885	4	OF	of	IN
umn.319510003935669	885	5	TARTAR	tartar	NN
umn.319510003935669	885	6	is	be	VBZ
umn.319510003935669	885	7	made	make	VBN
umn.319510003935669	885	8	from	from	IN
umn.319510003935669	885	9	grapes	grape	NNS
umn.319510003935669	885	10	.	.	.
umn.319510003935669	886	1	In	in	IN
umn.319510003935669	886	2	making	make	VBG
umn.319510003935669	886	3	wine	wine	NN
umn.319510003935669	886	4	,	,	,
umn.319510003935669	886	5	tartaric	tartaric	NN
umn.319510003935669	886	6	acid	acid	NN
umn.319510003935669	886	7	from	from	IN
umn.319510003935669	886	8	the	the	DT
umn.319510003935669	886	9	grapes	grape	NNS
umn.319510003935669	886	10	forms	form	NNS
umn.319510003935669	886	11	in	in	IN
umn.319510003935669	886	12	lumps	lump	NNS
umn.319510003935669	886	13	on	on	IN
umn.319510003935669	886	14	the	the	DT
umn.319510003935669	886	15	side	side	NN
umn.319510003935669	886	16	of	of	IN
umn.319510003935669	886	17	the	the	DT
umn.319510003935669	886	18	wine	wine	NN
umn.319510003935669	886	19	-	-	HYPH
umn.319510003935669	886	20	casks	cask	NNS
umn.319510003935669	886	21	.	.	.
umn.319510003935669	887	1	This	this	DT
umn.319510003935669	887	2	is	be	VBZ
umn.319510003935669	887	3	purified	purify	VBN
umn.319510003935669	887	4	,	,	,
umn.319510003935669	887	5	and	and	CC
umn.319510003935669	887	6	ground	grind	VBD
umn.319510003935669	887	7	into	into	IN
umn.319510003935669	887	8	a	a	DT
umn.319510003935669	887	9	powder	powder	NN
umn.319510003935669	887	10	,	,	,
umn.319510003935669	887	11	which	which	WDT
umn.319510003935669	887	12	is	be	VBZ
umn.319510003935669	887	13	called	call	VBN
umn.319510003935669	887	14	cream	cream	NN
umn.319510003935669	887	15	of	of	IN
umn.319510003935669	887	16	tartar	tartar	NN
umn.319510003935669	887	17	.	.	.
umn.319510003935669	888	1	BI	BI	NNP
umn.319510003935669	888	2	-	-	HYPH
umn.319510003935669	888	3	CARBOMATE	CARBOMATE	NNP
umn.319510003935669	888	4	OF	of	IN
umn.319510003935669	888	5	SODA	soda	NN
umn.319510003935669	888	6	is	be	VBZ
umn.319510003935669	888	7	nade	nade	NN
umn.319510003935669	888	8	from	from	IN
umn.319510003935669	888	9	common	common	JJ
umn.319510003935669	888	10	salle	salle	NNP
umn.319510003935669	888	11	Starch	Starch	NNP
umn.319510003935669	888	12	is	be	VBZ
umn.319510003935669	888	13	put	put	VBN
umn.319510003935669	888	14	into	into	IN
umn.319510003935669	888	15	baking	bake	VBG
umn.319510003935669	888	16	powder	powder	NN
umn.319510003935669	888	17	to	to	TO
umn.319510003935669	888	18	keep	keep	VB
umn.319510003935669	888	19	the	the	DT
umn.319510003935669	888	20	cream	cream	NN
umn.319510003935669	888	21	of	of	IN
umn.319510003935669	888	22	tartar	tartar	NN
umn.319510003935669	888	23	and	and	CC
umn.319510003935669	888	24	soda	soda	NN
umn.319510003935669	888	25	separate	separate	JJ
umn.319510003935669	888	26	and	and	CC
umn.319510003935669	888	27	dry	dry	JJ
umn.319510003935669	888	28	,	,	,
umn.319510003935669	888	29	because	because	IN
umn.319510003935669	888	30	soda	soda	NN
umn.319510003935669	888	31	,	,	,
umn.319510003935669	888	32	being	be	VBG
umn.319510003935669	888	33	made	make	VBN
umn.319510003935669	888	34	from	from	IN
umn.319510003935669	888	35	salt	salt	NN
umn.319510003935669	888	36	,	,	,
umn.319510003935669	888	37	absorbs	absorb	VBZ
umn.319510003935669	888	38	moisture	moisture	NN
umn.319510003935669	888	39	,	,	,
umn.319510003935669	888	40	like	like	IN
umn.319510003935669	888	41	salt	salt	NN
umn.319510003935669	888	42	.	.	.
umn.319510003935669	889	1	LESSON	LESSON	NNP
umn.319510003935669	889	2	22	22	CD
umn.319510003935669	889	3	.	.	.
umn.319510003935669	890	1	Slowness	slowness	NN
umn.319510003935669	890	2	in	in	IN
umn.319510003935669	890	3	mixing	mix	VBG
umn.319510003935669	890	4	and	and	CC
umn.319510003935669	890	5	in	in	IN
umn.319510003935669	890	6	baking	bake	VBG
umn.319510003935669	890	7	all	all	DT
umn.319510003935669	890	8	kinds	kind	NNS
umn.319510003935669	890	9	of	of	IN
umn.319510003935669	890	10	"	"	``
umn.319510003935669	890	11	quick	quick	JJ
umn.319510003935669	890	12	breads	bread	NNS
umn.319510003935669	890	13	,	,	,
umn.319510003935669	890	14	"	"	''
umn.319510003935669	890	15	allows	allow	VBZ
umn.319510003935669	890	16	the	the	DT
umn.319510003935669	890	17	gas	gas	NN
umn.319510003935669	890	18	to	to	TO
umn.319510003935669	890	19	escape	escape	VB
umn.319510003935669	890	20	to	to	IN
umn.319510003935669	890	21	such	such	PDT
umn.319510003935669	890	22	an	an	DT
umn.319510003935669	890	23	extent	extent	NN
umn.319510003935669	890	24	that	that	IN
umn.319510003935669	890	25	what	what	WP
umn.319510003935669	890	26	would	would	MD
umn.319510003935669	890	27	,	,	,
umn.319510003935669	890	28	otherwise	otherwise	RB
umn.319510003935669	890	29	,	,	,
umn.319510003935669	890	30	have	have	VBP
umn.319510003935669	890	31	been	be	VBN
umn.319510003935669	890	32	a	a	DT
umn.319510003935669	890	33	light	light	JJ
umn.319510003935669	890	34	and	and	CC
umn.319510003935669	890	35	delicious	delicious	JJ
umn.319510003935669	890	36	creation	creation	NN
umn.319510003935669	890	37	,	,	,
umn.319510003935669	890	38	comes	come	VBZ
umn.319510003935669	890	39	from	from	IN
umn.319510003935669	890	40	the	the	DT
umn.319510003935669	890	41	oven	oven	NN
umn.319510003935669	890	42	a	a	DT
umn.319510003935669	890	43	heavy	heavy	JJ
umn.319510003935669	890	44	and	and	CC
umn.319510003935669	890	45	indigestible	indigestible	JJ
umn.319510003935669	890	46	mass	mass	NN
umn.319510003935669	890	47	,	,	,
umn.319510003935669	890	48	and	and	CC
umn.319510003935669	890	49	the	the	DT
umn.319510003935669	890	50	cook	cook	NN
umn.319510003935669	890	51	wonders	wonder	VBZ
umn.319510003935669	890	52	:	:	:
umn.319510003935669	890	53	"	"	``
umn.319510003935669	890	54	Why	why	WRB
umn.319510003935669	890	55	?	?	.
umn.319510003935669	890	56	"	"	''
umn.319510003935669	891	1	ONE	one	CD
umn.319510003935669	891	2	-	-	HYPH
umn.319510003935669	891	3	EGG	egg	NN
umn.319510003935669	891	4	MUFFINS	muffin	NNS
umn.319510003935669	891	5	:	:	:
umn.319510003935669	891	6	Three	three	CD
umn.319510003935669	891	7	and	and	CC
umn.319510003935669	891	8	one	one	CD
umn.319510003935669	891	9	-	-	HYPH
umn.319510003935669	891	10	half	half	NN
umn.319510003935669	891	11	cups	cup	NNS
umn.319510003935669	891	12	flour	flour	NN
umn.319510003935669	891	13	,	,	,
umn.319510003935669	891	14	six	six	CD
umn.319510003935669	891	15	teaspoons	teaspoon	NNS
umn.319510003935669	891	16	baking	baking	NN
umn.319510003935669	891	17	powder	powder	NN
umn.319510003935669	891	18	,	,	,
umn.319510003935669	891	19	one	one	CD
umn.319510003935669	891	20	teaspoon	teaspoon	NN
umn.319510003935669	891	21	salt	salt	NN
umn.319510003935669	891	22	,	,	,
umn.319510003935669	891	23	three	three	CD
umn.319510003935669	891	24	table-	table-	NN
umn.319510003935669	891	25	spoons	spoon	NNS
umn.319510003935669	891	26	sugar	sugar	NN
umn.319510003935669	891	27	,	,	,
umn.319510003935669	891	28	one	one	CD
umn.319510003935669	891	29	and	and	CC
umn.319510003935669	891	30	one	one	CD
umn.319510003935669	891	31	-	-	HYPH
umn.319510003935669	891	32	third	third	NN
umn.319510003935669	891	33	cup	cup	NN
umn.319510003935669	891	34	milk	milk	NN
umn.319510003935669	891	35	,	,	,
umn.319510003935669	891	36	three	three	CD
umn.319510003935669	891	37	tablespoons	tablespoon	NNS
umn.319510003935669	891	38	melted	melt	VBD
umn.319510003935669	891	39	butter	butter	NN
umn.319510003935669	891	40	,	,	,
umn.319510003935669	891	41	one	one	CD
umn.319510003935669	891	42	egg	egg	NN
umn.319510003935669	891	43	.	.	.
umn.319510003935669	892	1	Mix	mix	VB
umn.319510003935669	892	2	and	and	CC
umn.319510003935669	892	3	sift	sift	VB
umn.319510003935669	892	4	dry	dry	JJ
umn.319510003935669	892	5	ingredients	ingredient	NNS
umn.319510003935669	892	6	;	;	:
umn.319510003935669	892	7	add	add	VB
umn.319510003935669	892	8	the	the	DT
umn.319510003935669	892	9	milk	milk	NN
umn.319510003935669	892	10	gradually	gradually	RB
umn.319510003935669	892	11	,	,	,
umn.319510003935669	892	12	the	the	DT
umn.319510003935669	892	13	egg	egg	NN
umn.319510003935669	892	14	well	well	RB
umn.319510003935669	892	15	beaten	beat	VBN
umn.319510003935669	892	16	,	,	,
umn.319510003935669	892	17	and	and	CC
umn.319510003935669	892	18	the	the	DT
umn.319510003935669	892	19	melted	melt	VBN
umn.319510003935669	892	20	but-	but-	JJ
umn.319510003935669	892	21	ter	ter	NN
umn.319510003935669	892	22	.	.	.
umn.319510003935669	893	1	Bake	bake	VB
umn.319510003935669	893	2	in	in	IN
umn.319510003935669	893	3	buttered	buttered	JJ
umn.319510003935669	893	4	gem	gem	NN
umn.319510003935669	893	5	pans	pan	NNS
umn.319510003935669	893	6	twenty	twenty	CD
umn.319510003935669	893	7	-	-	HYPH
umn.319510003935669	893	8	five	five	CD
umn.319510003935669	893	9	minutes	minute	NNS
umn.319510003935669	893	10	.	.	.
umn.319510003935669	894	1	If	if	IN
umn.319510003935669	894	2	iron	iron	NN
umn.319510003935669	894	3	-	-	HYPH
umn.319510003935669	894	4	pans	pan	NNS
umn.319510003935669	894	5	are	be	VBP
umn.319510003935669	894	6	used	use	VBN
umn.319510003935669	894	7	,	,	,
umn.319510003935669	894	8	they	-PRON-	PRP
umn.319510003935669	894	9	must	must	MD
umn.319510003935669	894	10	be	be	VB
umn.319510003935669	894	11	previously	previously	RB
umn.319510003935669	894	12	heated	heat	VBN
umn.319510003935669	894	13	.	.	.
umn.319510003935669	895	1	This	this	DT
umn.319510003935669	895	2	receipe	receipe	NN
umn.319510003935669	895	3	makes	make	VBZ
umn.319510003935669	895	4	thirty	thirty	CD
umn.319510003935669	895	5	muffins	muffin	NNS
umn.319510003935669	895	6	.	.	.
umn.319510003935669	896	1	LESSON	lesson	NN
umn.319510003935669	896	2	23	23	CD
umn.319510003935669	896	3	.	.	.
umn.319510003935669	897	1	CORN	corn	NN
umn.319510003935669	897	2	MEAL	meal	NN
umn.319510003935669	897	3	MUFFINS	muffin	NNS
umn.319510003935669	897	4	:	:	:
umn.319510003935669	897	5	One	one	CD
umn.319510003935669	897	6	-	-	HYPH
umn.319510003935669	897	7	half	half	NN
umn.319510003935669	897	8	cup	cup	NN
umn.319510003935669	897	9	corn	corn	NN
umn.319510003935669	897	10	meal	meal	NN
umn.319510003935669	897	11	,	,	,
umn.319510003935669	897	12	one	one	CD
umn.319510003935669	897	13	cup	cup	NN
umn.319510003935669	897	14	flour	flour	NN
umn.319510003935669	897	15	,	,	,
umn.319510003935669	897	16	three	three	CD
umn.319510003935669	897	17	teaspoons	teaspoon	NNS
umn.319510003935669	897	18	baking	baking	NN
umn.319510003935669	897	19	powder	powder	NN
umn.319510003935669	897	20	,	,	,
umn.319510003935669	897	21	one	one	CD
umn.319510003935669	897	22	tablespoon	tablespoon	NN
umn.319510003935669	897	23	sugar	sugar	NN
umn.319510003935669	897	24	,	,	,
umn.319510003935669	897	25	one	one	CD
umn.319510003935669	897	26	tablespoon	tablespoon	NN
umn.319510003935669	897	27	melted	melt	VBD
umn.319510003935669	897	28	butter	butter	NN
umn.319510003935669	897	29	,	,	,
umn.319510003935669	897	30	one	one	CD
umn.319510003935669	897	31	-	-	HYPH
umn.319510003935669	897	32	half	half	NN
umn.319510003935669	897	33	teaspoon	teaspoon	NN
umn.319510003935669	897	34	salt	salt	NN
umn.319510003935669	897	35	,	,	,
umn.319510003935669	897	36	three	three	CD
umn.319510003935669	897	37	-	-	HYPH
umn.319510003935669	897	38	fourths	fourth	NNS
umn.319510003935669	897	39	cup	cup	NN
umn.319510003935669	897	40	milk	milk	NN
umn.319510003935669	897	41	;	;	:
umn.319510003935669	897	42	one	one	CD
umn.319510003935669	897	43	egg	egg	NN
umn.319510003935669	897	44	.	.	.
umn.319510003935669	898	1	Mix	mix	VB
umn.319510003935669	898	2	and	and	CC
umn.319510003935669	898	3	bake	bake	VB
umn.319510003935669	898	4	as	as	IN
umn.319510003935669	898	5	one	one	CD
umn.319510003935669	898	6	-	-	HYPH
umn.319510003935669	898	7	egg	egg	NN
umn.319510003935669	898	8	muffins	muffin	NNS
umn.319510003935669	898	9	.	.	.
umn.319510003935669	899	1	LESSON	lesson	NN
umn.319510003935669	899	2	24	24	CD
umn.319510003935669	899	3	.	.	.
umn.319510003935669	900	1	SOFT	soft	JJ
umn.319510003935669	900	2	MOLASSES	molasses	NN
umn.319510003935669	900	3	GINGERBREAD	GINGERBREAD	NNP
umn.319510003935669	900	4	:	:	:
umn.319510003935669	900	5	One	one	CD
umn.319510003935669	900	6	cup	cup	NN
umn.319510003935669	900	7	molasses	molasses	NN
umn.319510003935669	900	8	,	,	,
umn.319510003935669	900	9	one	one	CD
umn.319510003935669	900	10	-	-	HYPH
umn.319510003935669	900	11	third	third	NN
umn.319510003935669	900	12	cup	cup	NN
umn.319510003935669	900	13	butter	butter	NN
umn.319510003935669	900	14	,	,	,
umn.319510003935669	900	15	one	one	CD
umn.319510003935669	900	16	and	and	CC
umn.319510003935669	900	17	three	three	CD
umn.319510003935669	900	18	-	-	HYPH
umn.319510003935669	900	19	fourths	fourth	NNS
umn.319510003935669	900	20	teaspoon	teaspoon	NN
umn.319510003935669	900	21	soda	soda	NN
umn.319510003935669	900	22	,	,	,
umn.319510003935669	900	23	one	one	CD
umn.319510003935669	900	24	-	-	HYPH
umn.319510003935669	900	25	half	half	NN
umn.319510003935669	900	26	cup	cup	NN
umn.319510003935669	900	27	sour	sour	JJ
umn.319510003935669	900	28	milk	milk	NN
umn.319510003935669	900	29	,	,	,
umn.319510003935669	900	30	one	one	CD
umn.319510003935669	900	31	egg	egg	NN
umn.319510003935669	900	32	,	,	,
umn.319510003935669	900	33	two	two	CD
umn.319510003935669	900	34	cups	cup	NNS
umn.319510003935669	900	35	flour	flour	NN
umn.319510003935669	900	36	,	,	,
umn.319510003935669	900	37	two	two	CD
umn.319510003935669	900	38	tea-	tea-	JJ
umn.319510003935669	900	39	spoons	spoon	NNS
umn.319510003935669	900	40	ginger	ginger	JJ
umn.319510003935669	900	41	;	;	:
umn.319510003935669	900	42	one	one	CD
umn.319510003935669	900	43	-	-	HYPH
umn.319510003935669	900	44	half	half	NN
umn.319510003935669	900	45	teaspoon	teaspoon	NN
umn.319510003935669	900	46	salt	salt	NN
umn.319510003935669	900	47	.	.	.
umn.319510003935669	901	1	Put	put	VB
umn.319510003935669	901	2	butter	butter	NN
umn.319510003935669	901	3	and	and	CC
umn.319510003935669	901	4	molas-	molas-	NN
umn.319510003935669	901	5	ses	ses	NNP
umn.319510003935669	901	6	in	in	IN
umn.319510003935669	901	7	saucepan	saucepan	NN
umn.319510003935669	901	8	,	,	,
umn.319510003935669	901	9	and	and	CC
umn.319510003935669	901	10	cook	cook	VB
umn.319510003935669	901	11	until	until	IN
umn.319510003935669	901	12	boiling	boiling	NN
umn.319510003935669	901	13	point	point	NN
umn.319510003935669	901	14	is	be	VBZ
umn.319510003935669	901	15	reached	reach	VBN
umn.319510003935669	901	16	.	.	.
umn.319510003935669	902	1	Remove	remove	VB
umn.319510003935669	902	2	from	from	IN
umn.319510003935669	902	3	fire	fire	NN
umn.319510003935669	902	4	,	,	,
umn.319510003935669	902	5	add	add	VB
umn.319510003935669	902	6	soda	soda	NN
umn.319510003935669	902	7	,	,	,
umn.319510003935669	902	8	and	and	CC
umn.319510003935669	902	9	beat	beat	VBD
umn.319510003935669	902	10	vigorously	vigorously	RB
umn.319510003935669	902	11	.	.	.
umn.319510003935669	903	1	Then	then	RB
umn.319510003935669	903	2	add	add	VB
umn.319510003935669	903	3	48	48	CD
umn.319510003935669	903	4	DOMESTIC	domestic	JJ
umn.319510003935669	903	5	SCIENCE	science	NN
umn.319510003935669	903	6	the	the	DT
umn.319510003935669	903	7	milk	milk	NN
umn.319510003935669	903	8	,	,	,
umn.319510003935669	903	9	egg	egg	NN
umn.319510003935669	903	10	well	well	RB
umn.319510003935669	903	11	beaten	beat	VBN
umn.319510003935669	903	12	,	,	,
umn.319510003935669	903	13	and	and	CC
umn.319510003935669	903	14	the	the	DT
umn.319510003935669	903	15	remaining	remain	VBG
umn.319510003935669	903	16	ingredients	ingredient	NNS
umn.319510003935669	903	17	mixed	mix	VBN
umn.319510003935669	903	18	and	and	CC
umn.319510003935669	903	19	sifted	sift	VBN
umn.319510003935669	903	20	.	.	.
umn.319510003935669	904	1	Bake	bake	VB
umn.319510003935669	904	2	fifteen	fifteen	CD
umn.319510003935669	904	3	minutes	minute	NNS
umn.319510003935669	904	4	in	in	IN
umn.319510003935669	904	5	buttered	buttered	JJ
umn.319510003935669	904	6	pans	pan	NNS
umn.319510003935669	904	7	;	;	,
umn.319510003935669	904	8	filling	fill	VBG
umn.319510003935669	904	9	pans	pan	NNS
umn.319510003935669	904	10	two	two	CD
umn.319510003935669	904	11	-	-	HYPH
umn.319510003935669	904	12	thirds	third	NNS
umn.319510003935669	904	13	full	full	JJ
umn.319510003935669	904	14	.	.	.
umn.319510003935669	905	1	LESSON	lesson	NN
umn.319510003935669	905	2	25	25	CD
umn.319510003935669	905	3	.	.	.
umn.319510003935669	906	1	BAKING	BAKING	NNP
umn.319510003935669	906	2	POWDER	POWDER	NNP
umn.319510003935669	906	3	BISCUITS	biscuit	NNS
umn.319510003935669	906	4	:	:	:
umn.319510003935669	906	5	Two	two	CD
umn.319510003935669	906	6	cups	cup	NNS
umn.319510003935669	906	7	flour	flour	NN
umn.319510003935669	906	8	,	,	,
umn.319510003935669	906	9	four	four	CD
umn.319510003935669	906	10	tea	tea	NN
umn.319510003935669	906	11	spoons	spoon	NNS
umn.319510003935669	906	12	baking	bake	VBG
umn.319510003935669	906	13	powder	powder	NN
umn.319510003935669	906	14	,	,	,
umn.319510003935669	906	15	one	one	CD
umn.319510003935669	906	16	teaspoon	teaspoon	NN
umn.319510003935669	906	17	salt	salt	NN
umn.319510003935669	906	18	,	,	,
umn.319510003935669	906	19	two	two	CD
umn.319510003935669	906	20	tablespoons	tablespoon	NNS
umn.319510003935669	906	21	lard	lard	NN
umn.319510003935669	906	22	,	,	,
umn.319510003935669	906	23	three	three	CD
umn.319510003935669	906	24	-	-	HYPH
umn.319510003935669	906	25	fourths	fourth	NNS
umn.319510003935669	906	26	cup	cup	NNP
umn.319510003935669	906	27	milk	milk	NN
umn.319510003935669	906	28	and	and	CC
umn.319510003935669	906	29	water	water	NN
umn.319510003935669	906	30	in	in	IN
umn.319510003935669	906	31	equal	equal	JJ
umn.319510003935669	906	32	parts	part	NNS
umn.319510003935669	906	33	.	.	.
umn.319510003935669	907	1	Mix	mix	VB
umn.319510003935669	907	2	dry	dry	JJ
umn.319510003935669	907	3	ingredients	ingredient	NNS
umn.319510003935669	907	4	,	,	,
umn.319510003935669	907	5	and	and	CC
umn.319510003935669	907	6	sift	sift	VB
umn.319510003935669	907	7	twice	twice	RB
umn.319510003935669	907	8	;	;	:
umn.319510003935669	907	9	work	work	VB
umn.319510003935669	907	10	in	in	IN
umn.319510003935669	907	11	the	the	DT
umn.319510003935669	907	12	lard	lard	NN
umn.319510003935669	907	13	with	with	IN
umn.319510003935669	907	14	tips	tip	NNS
umn.319510003935669	907	15	of	of	IN
umn.319510003935669	907	16	fingers	finger	NNS
umn.319510003935669	907	17	;	;	:
umn.319510003935669	907	18	add	add	VB
umn.319510003935669	907	19	gradually	gradually	RB
umn.319510003935669	907	20	the	the	DT
umn.319510003935669	907	21	liquid	liquid	NN
umn.319510003935669	907	22	,	,	,
umn.319510003935669	907	23	mixing	mix	VBG
umn.319510003935669	907	24	with	with	IN
umn.319510003935669	907	25	fingers	finger	NNS
umn.319510003935669	907	26	to	to	IN
umn.319510003935669	907	27	a	a	DT
umn.319510003935669	907	28	soft	soft	JJ
umn.319510003935669	907	29	dough	dough	NN
umn.319510003935669	907	30	.	.	.
umn.319510003935669	908	1	Owing	owe	VBG
umn.319510003935669	908	2	to	to	IN
umn.319510003935669	908	3	a	a	DT
umn.319510003935669	908	4	difference	difference	NN
umn.319510003935669	908	5	in	in	IN
umn.319510003935669	908	6	flours	flour	NNS
umn.319510003935669	908	7	,	,	,
umn.319510003935669	908	8	it	-PRON-	PRP
umn.319510003935669	908	9	is	be	VBZ
umn.319510003935669	908	10	impossible	impossible	JJ
umn.319510003935669	908	11	to	to	TO
umn.319510003935669	908	12	determine	determine	VB
umn.319510003935669	908	13	the	the	DT
umn.319510003935669	908	14	exact	exact	JJ
umn.319510003935669	908	15	amount	amount	NN
umn.319510003935669	908	16	of	of	IN
umn.319510003935669	908	17	liquid	liquid	NN
umn.319510003935669	908	18	.	.	.
umn.319510003935669	909	1	Place	place	VB
umn.319510003935669	909	2	on	on	IN
umn.319510003935669	909	3	a	a	DT
umn.319510003935669	909	4	floured	floured	JJ
umn.319510003935669	909	5	board	board	NN
umn.319510003935669	909	6	,	,	,
umn.319510003935669	909	7	pat	pat	NNP
umn.319510003935669	909	8	and	and	CC
umn.319510003935669	909	9	roll	roll	VB
umn.319510003935669	909	10	lightly	lightly	RB
umn.319510003935669	909	11	to	to	IN
umn.319510003935669	909	12	one	one	CD
umn.319510003935669	909	13	-	-	HYPH
umn.319510003935669	909	14	half	half	NN
umn.319510003935669	909	15	inch	inch	NN
umn.319510003935669	909	16	in	in	IN
umn.319510003935669	909	17	thickness	thickness	NN
umn.319510003935669	909	18	.	.	.
umn.319510003935669	910	1	Shape	shape	VB
umn.319510003935669	910	2	with	with	IN
umn.319510003935669	910	3	a	a	DT
umn.319510003935669	910	4	biscuit	biscuit	NN
umn.319510003935669	910	5	cutter	cutter	NN
umn.319510003935669	910	6	.	.	.
umn.319510003935669	911	1	Place	place	VB
umn.319510003935669	911	2	on	on	IN
umn.319510003935669	911	3	a	a	DT
umn.319510003935669	911	4	buttered	buttered	JJ
umn.319510003935669	911	5	pan	pan	NN
umn.319510003935669	911	6	;	;	:
umn.319510003935669	911	7	bake	bake	VB
umn.319510003935669	911	8	in	in	RP
umn.319510003935669	911	9	a	a	DT
umn.319510003935669	911	10	hot	hot	JJ
umn.319510003935669	911	11	oven	oven	NN
umn.319510003935669	911	12	twelve	twelve	CD
umn.319510003935669	911	13	to	to	TO
umn.319510003935669	911	14	fifteen	fifteen	CD
umn.319510003935669	911	15	minutes	minute	NNS
umn.319510003935669	911	16	.	.	.
umn.319510003935669	912	1	DROP	drop	VB
umn.319510003935669	912	2	BISCUITS	biscuit	NNS
umn.319510003935669	912	3	:	:	:
umn.319510003935669	912	4	Use	use	VB
umn.319510003935669	912	5	foregoing	forego	VBG
umn.319510003935669	912	6	recipe	recipe	NN
umn.319510003935669	912	7	,	,	,
umn.319510003935669	912	8	by	by	IN
umn.319510003935669	912	9	adding	add	VBG
umn.319510003935669	912	10	suffi-	suffi-	NNP
umn.319510003935669	912	11	cient	cient	NN
umn.319510003935669	912	12	milk	milk	NN
umn.319510003935669	912	13	to	to	TO
umn.319510003935669	912	14	make	make	VB
umn.319510003935669	912	15	the	the	DT
umn.319510003935669	912	16	mixture	mixture	NN
umn.319510003935669	912	17	thin	thin	JJ
umn.319510003935669	912	18	enough	enough	RB
umn.319510003935669	912	19	to	to	TO
umn.319510003935669	912	20	drop	drop	VB
umn.319510003935669	912	21	from	from	IN
umn.319510003935669	912	22	a	a	DT
umn.319510003935669	912	23	spoon	spoon	NN
umn.319510003935669	912	24	.	.	.
umn.319510003935669	913	1	Drop	drop	VB
umn.319510003935669	913	2	by	by	IN
umn.319510003935669	913	3	spoonfuls	spoonful	NNS
umn.319510003935669	913	4	on	on	IN
umn.319510003935669	913	5	buttered	buttered	NNP
umn.319510003935669	913	6	pan	pan	NN
umn.319510003935669	913	7	,	,	,
umn.319510003935669	913	8	one	one	CD
umn.319510003935669	913	9	-	-	HYPH
umn.319510003935669	913	10	half	half	NN
umn.319510003935669	913	11	inch	inch	NN
umn.319510003935669	913	12	apart	apart	RB
umn.319510003935669	913	13	.	.	.
umn.319510003935669	914	1	Brush	brush	VB
umn.319510003935669	914	2	over	over	RP
umn.319510003935669	914	3	with	with	IN
umn.319510003935669	914	4	milk	milk	NN
umn.319510003935669	914	5	.	.	.
umn.319510003935669	915	1	Bake	bake	VB
umn.319510003935669	915	2	in	in	IN
umn.319510003935669	915	3	hot	hot	JJ
umn.319510003935669	915	4	oven	oven	NN
umn.319510003935669	915	5	eight	eight	CD
umn.319510003935669	915	6	minutes	minute	NNS
umn.319510003935669	915	7	.	.	.
umn.319510003935669	916	1	LESSON	lesson	NN
umn.319510003935669	916	2	26	26	CD
umn.319510003935669	916	3	.	.	.
umn.319510003935669	917	1	SOUR	sour	JJ
umn.319510003935669	917	2	MILK	milk	NN
umn.319510003935669	917	3	BISCUITS	biscuit	NNS
umn.319510003935669	917	4	:	:	:
umn.319510003935669	917	5	Three	three	CD
umn.319510003935669	917	6	-	-	HYPH
umn.319510003935669	917	7	fourths	fourth	NNS
umn.319510003935669	917	8	cup	cup	VBP
umn.319510003935669	917	9	sour	sour	JJ
umn.319510003935669	917	10	milk	milk	NN
umn.319510003935669	917	11	,	,	,
umn.319510003935669	917	12	one	one	CD
umn.319510003935669	917	13	-	-	HYPH
umn.319510003935669	917	14	half	half	NN
umn.319510003935669	917	15	teaspoon	teaspoon	NN
umn.319510003935669	917	16	soda	soda	NN
umn.319510003935669	917	17	,	,	,
umn.319510003935669	917	18	one	one	CD
umn.319510003935669	917	19	-	-	HYPH
umn.319510003935669	917	20	half	half	NN
umn.319510003935669	917	21	teaspoon	teaspoon	NN
umn.319510003935669	917	22	salt	salt	NN
umn.319510003935669	917	23	,	,	,
umn.319510003935669	917	24	one	one	CD
umn.319510003935669	917	25	tablespoon	tablespoon	NN
umn.319510003935669	917	26	lard	lard	NN
umn.319510003935669	917	27	,	,	,
umn.319510003935669	917	28	two	two	CD
umn.319510003935669	917	29	cups	cup	NNS
umn.319510003935669	917	30	flour	flour	NN
umn.319510003935669	917	31	.	.	.
umn.319510003935669	918	1	Mix	mix	VB
umn.319510003935669	918	2	dry	dry	JJ
umn.319510003935669	918	3	ingredients	ingredient	NNS
umn.319510003935669	918	4	and	and	CC
umn.319510003935669	918	5	sift	sift	VB
umn.319510003935669	918	6	twice	twice	RB
umn.319510003935669	918	7	.	.	.
umn.319510003935669	919	1	Work	work	VB
umn.319510003935669	919	2	in	in	IN
umn.319510003935669	919	3	lard	lard	NN
umn.319510003935669	919	4	with	with	IN
umn.319510003935669	919	5	tips	tip	NNS
umn.319510003935669	919	6	of	of	IN
umn.319510003935669	919	7	fingers	finger	NNS
umn.319510003935669	919	8	;	;	:
umn.319510003935669	919	9	add	add	VB
umn.319510003935669	919	10	the	the	DT
umn.319510003935669	919	11	sour	sour	JJ
umn.319510003935669	919	12	milk	milk	NN
umn.319510003935669	919	13	,	,	,
umn.319510003935669	919	14	and	and	CC
umn.319510003935669	919	15	work	work	VB
umn.319510003935669	919	16	with	with	IN
umn.319510003935669	919	17	fingers	finger	NNS
umn.319510003935669	919	18	to	to	IN
umn.319510003935669	919	19	a	a	DT
umn.319510003935669	919	20	dough	dough	NN
umn.319510003935669	919	21	.	.	.
umn.319510003935669	920	1	Place	place	VB
umn.319510003935669	920	2	on	on	IN
umn.319510003935669	920	3	a	a	DT
umn.319510003935669	920	4	floured	floured	JJ
umn.319510003935669	920	5	board	board	NN
umn.319510003935669	920	6	;	;	:
umn.319510003935669	920	7	knead	knead	VB
umn.319510003935669	920	8	lightly	lightly	RB
umn.319510003935669	920	9	,	,	,
umn.319510003935669	920	10	roll	roll	VB
umn.319510003935669	920	11	to	to	IN
umn.319510003935669	920	12	one	one	CD
umn.319510003935669	920	13	-	-	HYPH
umn.319510003935669	920	14	half	half	NN
umn.319510003935669	920	15	inch	inch	NN
umn.319510003935669	920	16	in	in	IN
umn.319510003935669	920	17	thickness	thickness	NN
umn.319510003935669	920	18	.	.	.
umn.319510003935669	921	1	Shape	shape	VB
umn.319510003935669	921	2	with	with	IN
umn.319510003935669	921	3	biscuit	biscuit	NN
umn.319510003935669	921	4	-	-	HYPH
umn.319510003935669	921	5	cutter	cutter	NN
umn.319510003935669	921	6	.	.	.
umn.319510003935669	922	1	Place	place	NN
umn.319510003935669	922	2	on	on	IN
umn.319510003935669	922	3	buttered	buttered	NNP
umn.319510003935669	922	4	pan	pan	NN
umn.319510003935669	922	5	,	,	,
umn.319510003935669	922	6	and	and	CC
umn.319510003935669	922	7	bake	bake	VB
umn.319510003935669	922	8	in	in	RP
umn.319510003935669	922	9	hot	hot	JJ
umn.319510003935669	922	10	oven	oven	NN
umn.319510003935669	922	11	until	until	IN
umn.319510003935669	922	12	light	light	JJ
umn.319510003935669	922	13	brown	brown	NNP
umn.319510003935669	922	14	.	.	.
umn.319510003935669	923	1	LESSON	LESSON	NNP
umn.319510003935669	923	2	27	27	CD
umn.319510003935669	923	3	.	.	.
umn.319510003935669	924	1	CONDIMENTS	condiment	NNS
umn.319510003935669	924	2	are	be	VBP
umn.319510003935669	924	3	not	not	RB
umn.319510003935669	924	4	classed	class	VBN
umn.319510003935669	924	5	as	as	IN
umn.319510003935669	924	6	foods	food	NNS
umn.319510003935669	924	7	,	,	,
umn.319510003935669	924	8	but	but	CC
umn.319510003935669	924	9	are	be	VBP
umn.319510003935669	924	10	known	know	VBN
umn.319510003935669	924	11	as	as	IN
umn.319510003935669	924	12	food	food	NN
umn.319510003935669	924	13	adjuncts	adjunct	NNS
umn.319510003935669	924	14	.	.	.
umn.319510003935669	925	1	They	-PRON-	PRP
umn.319510003935669	925	2	are	be	VBP
umn.319510003935669	925	3	used	use	VBN
umn.319510003935669	925	4	as	as	IN
umn.319510003935669	925	5	stimulants	stimulant	NNS
umn.319510003935669	925	6	to	to	IN
umn.319510003935669	925	7	the	the	DT
umn.319510003935669	925	8	appetite	appetite	NN
umn.319510003935669	925	9	,	,	,
umn.319510003935669	925	10	by	by	IN
umn.319510003935669	925	11	adding	add	VBG
umn.319510003935669	925	12	flavor	flavor	NN
umn.319510003935669	925	13	to	to	IN
umn.319510003935669	925	14	the	the	DT
umn.319510003935669	925	15	food	food	NN
umn.319510003935669	925	16	.	.	.
umn.319510003935669	926	1	The	the	DT
umn.319510003935669	926	2	principal	principal	JJ
umn.319510003935669	926	3	condiments	condiment	NNS
umn.319510003935669	926	4	are	be	VBP
umn.319510003935669	926	5	pepper	pepper	NN
umn.319510003935669	926	6	,	,	,
umn.319510003935669	926	7	mustard	mustard	NN
umn.319510003935669	926	8	,	,	,
umn.319510003935669	926	9	ginger	ginger	NN
umn.319510003935669	926	10	,	,	,
umn.319510003935669	926	11	cinnamon	cinnamon	NN
umn.319510003935669	926	12	,	,	,
umn.319510003935669	926	13	cloves	clove	NNS
umn.319510003935669	926	14	,	,	,
umn.319510003935669	926	15	allspice	allspice	NN
umn.319510003935669	926	16	,	,	,
umn.319510003935669	926	17	nutmeg	nutmeg	NN
umn.319510003935669	926	18	,	,	,
umn.319510003935669	926	19	mace	mace	NN
umn.319510003935669	926	20	,	,	,
umn.319510003935669	926	21	horse	horse	NN
umn.319510003935669	926	22	-	-	HYPH
umn.319510003935669	926	23	radish	radish	NN
umn.319510003935669	926	24	.	.	.
umn.319510003935669	927	1	FLAVORING	flavoring	NN
umn.319510003935669	927	2	EXTRACTS	extract	NNS
umn.319510003935669	927	3	are	be	VBP
umn.319510003935669	927	4	foods	food	NNS
umn.319510003935669	927	5	,	,	,
umn.319510003935669	927	6	derived	derive	VBN
umn.319510003935669	927	7	from	from	IN
umn.319510003935669	927	8	fruits	fruit	NNS
umn.319510003935669	927	9	,	,	,
umn.319510003935669	927	10	nuts	nut	NNS
umn.319510003935669	927	11	,	,	,
umn.319510003935669	927	12	etc	etc	FW
umn.319510003935669	927	13	.	.	FW
umn.319510003935669	927	14	,	,	,
umn.319510003935669	927	15	and	and	CC
umn.319510003935669	927	16	partaking	partaking	NN
umn.319510003935669	927	17	of	of	IN
umn.319510003935669	927	18	the	the	DT
umn.319510003935669	927	19	nature	nature	NN
umn.319510003935669	927	20	of	of	IN
umn.319510003935669	927	21	the	the	DT
umn.319510003935669	927	22	fruit	fruit	NN
umn.319510003935669	927	23	,	,	,
umn.319510003935669	927	24	nut	nut	NNP
umn.319510003935669	927	25	,	,	,
umn.319510003935669	927	26	etc	etc	FW
umn.319510003935669	927	27	.	.	.
umn.319510003935669	928	1	;	;	:
umn.319510003935669	928	2	COOKING	cooking	NN
umn.319510003935669	928	3	49	49	CD
umn.319510003935669	928	4	from	from	IN
umn.319510003935669	928	5	which	which	WDT
umn.319510003935669	928	6	derived	derive	VBN
umn.319510003935669	928	7	.	.	.
umn.319510003935669	929	1	Lemon	lemon	NN
umn.319510003935669	929	2	and	and	CC
umn.319510003935669	929	3	vanilla	vanilla	NN
umn.319510003935669	929	4	extracts	extract	NNS
umn.319510003935669	929	5	are	be	VBP
umn.319510003935669	929	6	prob-	prob-	XX
umn.319510003935669	929	7	ably	ably	RB
umn.319510003935669	929	8	the	the	DT
umn.319510003935669	929	9	most	most	RBS
umn.319510003935669	929	10	commonly	commonly	RB
umn.319510003935669	929	11	used	use	VBN
umn.319510003935669	929	12	.	.	.
umn.319510003935669	930	1	Many	many	JJ
umn.319510003935669	930	2	so	so	RB
umn.319510003935669	930	3	-	-	HYPH
umn.319510003935669	930	4	called	call	VBN
umn.319510003935669	930	5	extracts	extract	NNS
umn.319510003935669	930	6	on	on	IN
umn.319510003935669	930	7	the	the	DT
umn.319510003935669	930	8	market	market	NN
umn.319510003935669	930	9	are	be	VBP
umn.319510003935669	930	10	made	make	VBN
umn.319510003935669	930	11	from	from	IN
umn.319510003935669	930	12	chemicals	chemical	NNS
umn.319510003935669	930	13	.	.	.
umn.319510003935669	931	1	SUGAR	sugar	NN
umn.319510003935669	931	2	COOKIES	cookie	NNS
umn.319510003935669	931	3	:	:	:
umn.319510003935669	931	4	One	one	CD
umn.319510003935669	931	5	cup	cup	NN
umn.319510003935669	931	6	sugar	sugar	NN
umn.319510003935669	931	7	,	,	,
umn.319510003935669	931	8	one	one	CD
umn.319510003935669	931	9	half	half	NN
umn.319510003935669	931	10	cup	cup	NN
umn.319510003935669	931	11	butter	butter	NN
umn.319510003935669	931	12	,	,	,
umn.319510003935669	931	13	one	one	CD
umn.319510003935669	931	14	-	-	HYPH
umn.319510003935669	931	15	fourth	fourth	JJ
umn.319510003935669	931	16	cup	cup	NN
umn.319510003935669	931	17	milk	milk	NN
umn.319510003935669	931	18	,	,	,
umn.319510003935669	931	19	one	one	CD
umn.319510003935669	931	20	egg	egg	NN
umn.319510003935669	931	21	,	,	,
umn.319510003935669	931	22	two	two	CD
umn.319510003935669	931	23	teaspoons	teaspoon	NNS
umn.319510003935669	931	24	baking	baking	NN
umn.319510003935669	931	25	powder	powder	NN
umn.319510003935669	931	26	.	.	.
umn.319510003935669	932	1	flour	flour	NN
umn.319510003935669	932	2	to	to	TO
umn.319510003935669	932	3	make	make	VB
umn.319510003935669	932	4	a	a	DT
umn.319510003935669	932	5	stiff	stiff	JJ
umn.319510003935669	932	6	dough	dough	NN
umn.319510003935669	932	7	,	,	,
umn.319510003935669	932	8	one	one	CD
umn.319510003935669	932	9	fourth	fourth	JJ
umn.319510003935669	932	10	teaspoon	teaspoon	NN
umn.319510003935669	932	11	vanilla	vanilla	NN
umn.319510003935669	932	12	.	.	.
umn.319510003935669	933	1	Cream	cream	VB
umn.319510003935669	933	2	the	the	DT
umn.319510003935669	933	3	butter	butter	NN
umn.319510003935669	933	4	and	and	CC
umn.319510003935669	933	5	sugar	sugar	NN
umn.319510003935669	933	6	,	,	,
umn.319510003935669	933	7	beat	beat	VBD
umn.319510003935669	933	8	the	the	DT
umn.319510003935669	933	9	egg	egg	NN
umn.319510003935669	933	10	,	,	,
umn.319510003935669	933	11	and	and	CC
umn.319510003935669	933	12	add	add	VB
umn.319510003935669	933	13	these	these	DT
umn.319510003935669	933	14	to	to	IN
umn.319510003935669	933	15	the	the	DT
umn.319510003935669	933	16	milk	milk	NN
umn.319510003935669	933	17	.	.	.
umn.319510003935669	934	1	Sift	sift	VB
umn.319510003935669	934	2	the	the	DT
umn.319510003935669	934	3	baking	baking	NN
umn.319510003935669	934	4	powder	powder	NN
umn.319510003935669	934	5	with	with	IN
umn.319510003935669	934	6	one	one	CD
umn.319510003935669	934	7	cup	cup	NN
umn.319510003935669	934	8	flour	flour	NN
umn.319510003935669	934	9	,	,	,
umn.319510003935669	934	10	and	and	CC
umn.319510003935669	934	11	add	add	VB
umn.319510003935669	934	12	to	to	IN
umn.319510003935669	934	13	the	the	DT
umn.319510003935669	934	14	liquid	liquid	NN
umn.319510003935669	934	15	.	.	.
umn.319510003935669	935	1	Add	add	VB
umn.319510003935669	935	2	one	one	CD
umn.319510003935669	935	3	-	-	HYPH
umn.319510003935669	935	4	fourth	fourth	JJ
umn.319510003935669	935	5	teaspoon	teaspoon	NN
umn.319510003935669	935	6	vanilla	vanilla	NN
umn.319510003935669	935	7	,	,	,
umn.319510003935669	935	8	stir	stir	VB
umn.319510003935669	935	9	in	in	IN
umn.319510003935669	935	10	more	more	JJR
umn.319510003935669	935	11	flour	flour	NN
umn.319510003935669	935	12	to	to	TO
umn.319510003935669	935	13	make	make	VB
umn.319510003935669	935	14	dough	dough	NN
umn.319510003935669	935	15	stiff	stiff	JJ
umn.319510003935669	935	16	enough	enough	RB
umn.319510003935669	935	17	to	to	TO
umn.319510003935669	935	18	handle	handle	VB
umn.319510003935669	935	19	.	.	.
umn.319510003935669	936	1	Roll	roll	VB
umn.319510003935669	936	2	out	out	RP
umn.319510003935669	936	3	until	until	IN
umn.319510003935669	936	4	one-	one-	DT
umn.319510003935669	936	5	fourth	fourth	JJ
umn.319510003935669	936	6	inch	inch	NN
umn.319510003935669	936	7	thick	thick	JJ
umn.319510003935669	936	8	.	.	.
umn.319510003935669	937	1	Bake	bake	VB
umn.319510003935669	937	2	from	from	IN
umn.319510003935669	937	3	ten	ten	CD
umn.319510003935669	937	4	to	to	TO
umn.319510003935669	937	5	fifteen	fifteen	CD
umn.319510003935669	937	6	minutes	minute	NNS
umn.319510003935669	937	7	.	.	.
umn.319510003935669	938	1	LESSON	LESSON	NNP
umn.319510003935669	938	2	28	28	CD
umn.319510003935669	938	3	.	.	.
umn.319510003935669	939	1	MOLASSES	MOLASSES	NNP
umn.319510003935669	939	2	Cake	Cake	NNP
umn.319510003935669	939	3	:	:	:
umn.319510003935669	939	4	Two	two	CD
umn.319510003935669	939	5	-	-	HYPH
umn.319510003935669	939	6	thirds	third	NNS
umn.319510003935669	939	7	cup	cup	NN
umn.319510003935669	939	8	sugar	sugar	NN
umn.319510003935669	939	9	,	,	,
umn.319510003935669	939	10	two	two	CD
umn.319510003935669	939	11	-	-	HYPH
umn.319510003935669	939	12	thirds	third	NNS
umn.319510003935669	939	13	cup	cup	NN
umn.319510003935669	939	14	butter	butter	NN
umn.319510003935669	939	15	,	,	,
umn.319510003935669	939	16	two	two	CD
umn.319510003935669	939	17	-	-	HYPH
umn.319510003935669	939	18	thirds	third	NNS
umn.319510003935669	939	19	cup	cup	NN
umn.319510003935669	939	20	molasses	molasses	NN
umn.319510003935669	939	21	,	,	,
umn.319510003935669	939	22	one	one	CD
umn.319510003935669	939	23	egg	egg	NN
umn.319510003935669	939	24	,	,	,
umn.319510003935669	939	25	one	one	CD
umn.319510003935669	939	26	cup	cup	NN
umn.319510003935669	939	27	milk	milk	NN
umn.319510003935669	939	28	,	,	,
umn.319510003935669	939	29	two	two	CD
umn.319510003935669	939	30	and	and	CC
umn.319510003935669	939	31	one	one	CD
umn.319510003935669	939	32	-	-	HYPH
umn.319510003935669	939	33	half	half	NN
umn.319510003935669	939	34	cups	cup	NNS
umn.319510003935669	939	35	flour	flour	NN
umn.319510003935669	939	36	,	,	,
umn.319510003935669	939	37	one	one	CD
umn.319510003935669	939	38	teaspoon	teaspoon	NN
umn.319510003935669	939	39	cream	cream	NN
umn.319510003935669	939	40	tartar	tartar	NN
umn.319510003935669	939	41	,	,	,
umn.319510003935669	939	42	one	one	CD
umn.319510003935669	939	43	teaspoon	teaspoon	NN
umn.319510003935669	939	44	soda	soda	NN
umn.319510003935669	939	45	,	,	,
umn.319510003935669	939	46	three	three	CD
umn.319510003935669	939	47	teaspoons	teaspoon	NNS
umn.319510003935669	939	48	mixed	mixed	JJ
umn.319510003935669	939	49	spice	spice	NN
umn.319510003935669	939	50	,	,	,
umn.319510003935669	939	51	one	one	CD
umn.319510003935669	939	52	tablespoon	tablespoon	NN
umn.319510003935669	939	53	lemon	lemon	NN
umn.319510003935669	939	54	juice	juice	NN
umn.319510003935669	939	55	.	.	.
umn.319510003935669	940	1	Cream	cream	VB
umn.319510003935669	940	2	the	the	DT
umn.319510003935669	940	3	butter	butter	NN
umn.319510003935669	940	4	,	,	,
umn.319510003935669	940	5	add	add	VB
umn.319510003935669	940	6	the	the	DT
umn.319510003935669	940	7	sugar	sugar	NN
umn.319510003935669	940	8	gradually	gradually	RB
umn.319510003935669	940	9	,	,	,
umn.319510003935669	940	10	stir	stir	VB
umn.319510003935669	940	11	in	in	IN
umn.319510003935669	940	12	the	the	DT
umn.319510003935669	940	13	molasses	molasses	NN
umn.319510003935669	940	14	,	,	,
umn.319510003935669	940	15	and	and	CC
umn.319510003935669	940	16	sift	sift	VB
umn.319510003935669	940	17	in	in	IN
umn.319510003935669	940	18	one	one	CD
umn.319510003935669	940	19	-	-	HYPH
umn.319510003935669	940	20	half	half	NN
umn.319510003935669	940	21	cup	cup	NN
umn.319510003935669	940	22	flour	flour	NN
umn.319510003935669	940	23	.	.	.
umn.319510003935669	941	1	Beat	beat	VB
umn.319510003935669	941	2	the	the	DT
umn.319510003935669	941	3	egg	egg	NN
umn.319510003935669	941	4	,	,	,
umn.319510003935669	941	5	add	add	VB
umn.319510003935669	941	6	it	-PRON-	PRP
umn.319510003935669	941	7	to	to	IN
umn.319510003935669	941	8	the	the	DT
umn.319510003935669	941	9	milk	milk	NN
umn.319510003935669	941	10	,	,	,
umn.319510003935669	941	11	and	and	CC
umn.319510003935669	941	12	stir	stir	VB
umn.319510003935669	941	13	into	into	IN
umn.319510003935669	941	14	the	the	DT
umn.319510003935669	941	15	mixture	mixture	NN
umn.319510003935669	941	16	.	.	.
umn.319510003935669	942	1	Mix	mix	VB
umn.319510003935669	942	2	the	the	DT
umn.319510003935669	942	3	cream	cream	NN
umn.319510003935669	942	4	of	of	IN
umn.319510003935669	942	5	tartar	tartar	NN
umn.319510003935669	942	6	,	,	,
umn.319510003935669	942	7	soda	soda	NN
umn.319510003935669	942	8	,	,	,
umn.319510003935669	942	9	and	and	CC
umn.319510003935669	942	10	spice	spice	NN
umn.319510003935669	942	11	,	,	,
umn.319510003935669	942	12	with	with	IN
umn.319510003935669	942	13	the	the	DT
umn.319510003935669	942	14	remainder	remainder	NN
umn.319510003935669	942	15	of	of	IN
umn.319510003935669	942	16	the	the	DT
umn.319510003935669	942	17	flour	flour	NN
umn.319510003935669	942	18	,	,	,
umn.319510003935669	942	19	and	and	CC
umn.319510003935669	942	20	add	add	VB
umn.319510003935669	942	21	it	-PRON-	PRP
umn.319510003935669	942	22	to	to	IN
umn.319510003935669	942	23	the	the	DT
umn.319510003935669	942	24	mixture	mixture	NN
umn.319510003935669	942	25	,	,	,
umn.319510003935669	942	26	stirring	stir	VBG
umn.319510003935669	942	27	it	-PRON-	PRP
umn.319510003935669	942	28	well	well	RB
umn.319510003935669	942	29	,	,	,
umn.319510003935669	942	30	to	to	TO
umn.319510003935669	942	31	make	make	VB
umn.319510003935669	942	32	a	a	DT
umn.319510003935669	942	33	smooth	smooth	JJ
umn.319510003935669	942	34	batter	batter	NN
umn.319510003935669	942	35	.	.	.
umn.319510003935669	943	1	Add	add	VB
umn.319510003935669	943	2	flavoring	flavoring	NN
umn.319510003935669	943	3	last	last	RB
umn.319510003935669	943	4	.	.	.
umn.319510003935669	944	1	Bake	bake	VB
umn.319510003935669	944	2	at	at	IN
umn.319510003935669	944	3	once	once	RB
umn.319510003935669	944	4	.	.	.
umn.319510003935669	945	1	If	if	IN
umn.319510003935669	945	2	baked	bake	VBN
umn.319510003935669	945	3	in	in	IN
umn.319510003935669	945	4	a	a	DT
umn.319510003935669	945	5	loaf	loaf	NN
umn.319510003935669	945	6	,	,	,
umn.319510003935669	945	7	add	add	VB
umn.319510003935669	945	8	one	one	CD
umn.319510003935669	945	9	cup	cup	NN
umn.319510003935669	945	10	more	more	JJR
umn.319510003935669	945	11	of	of	IN
umn.319510003935669	945	12	flour	flour	NN
umn.319510003935669	945	13	.	.	.
umn.319510003935669	946	1	A	a	DT
umn.319510003935669	946	2	good	good	JJ
umn.319510003935669	946	3	fruit	fruit	NN
umn.319510003935669	946	4	cake	cake	NN
umn.319510003935669	946	5	may	may	MD
umn.319510003935669	946	6	be	be	VB
umn.319510003935669	946	7	made	make	VBN
umn.319510003935669	946	8	by	by	IN
umn.319510003935669	946	9	adding	add	VBG
umn.319510003935669	946	10	one	one	CD
umn.319510003935669	946	11	-	-	HYPH
umn.319510003935669	946	12	half	half	NN
umn.319510003935669	946	13	cup	cup	NN
umn.319510003935669	946	14	raisins	raisin	NNS
umn.319510003935669	946	15	,	,	,
umn.319510003935669	946	16	seeded	seed	VBN
umn.319510003935669	946	17	and	and	CC
umn.319510003935669	946	18	quartered	quarter	VBN
umn.319510003935669	946	19	,	,	,
umn.319510003935669	946	20	one	one	CD
umn.319510003935669	946	21	-	-	HYPH
umn.319510003935669	946	22	half	half	NN
umn.319510003935669	946	23	cup	cup	NN
umn.319510003935669	946	24	currants	currant	NNS
umn.319510003935669	946	25	,	,	,
umn.319510003935669	946	26	and	and	CC
umn.319510003935669	946	27	one	one	CD
umn.319510003935669	946	28	fourth	fourth	JJ
umn.319510003935669	946	29	cup	cup	NN
umn.319510003935669	946	30	sliced	slice	VBN
umn.319510003935669	946	31	citron	citron	NN
umn.319510003935669	946	32	.	.	.
umn.319510003935669	947	1	The	the	DT
umn.319510003935669	947	2	fruit	fruit	NN
umn.319510003935669	947	3	should	should	MD
umn.319510003935669	947	4	be	be	VB
umn.319510003935669	947	5	well	well	RB
umn.319510003935669	947	6	dredg	dredg	UH
umn.319510003935669	947	7	.	.	.
umn.319510003935669	948	1	ed	ed	NNP
umn.319510003935669	948	2	with	with	IN
umn.319510003935669	948	3	four	four	CD
umn.319510003935669	948	4	before	before	RB
umn.319510003935669	948	5	adding	add	VBG
umn.319510003935669	948	6	it	-PRON-	PRP
umn.319510003935669	948	7	to	to	IN
umn.319510003935669	948	8	the	the	DT
umn.319510003935669	948	9	batter	batter	NN
umn.319510003935669	948	10	.	.	.
umn.319510003935669	949	1	LESSON	LESSON	NNP
umn.319510003935669	949	2	29	29	CD
umn.319510003935669	949	3	.	.	.
umn.319510003935669	950	1	MEAT	meat	NN
umn.319510003935669	950	2	SOUPS	soup	NNS
umn.319510003935669	950	3	:	:	:
umn.319510003935669	950	4	The	the	DT
umn.319510003935669	950	5	tougher	tough	JJR
umn.319510003935669	950	6	and	and	CC
umn.319510003935669	950	7	cheaper	cheap	JJR
umn.319510003935669	950	8	parts	part	NNS
umn.319510003935669	950	9	of	of	IN
umn.319510003935669	950	10	meat	meat	NN
umn.319510003935669	950	11	,	,	,
umn.319510003935669	950	12	as	as	IN
umn.319510003935669	950	13	the	the	DT
umn.319510003935669	950	14	shin	shin	NNP
umn.319510003935669	950	15	,	,	,
umn.319510003935669	950	16	Deck	Deck	NNP
umn.319510003935669	950	17	,	,	,
umn.319510003935669	950	18	and	and	CC
umn.319510003935669	950	19	tail	tail	NN
umn.319510003935669	950	20	,	,	,
umn.319510003935669	950	21	are	be	VBP
umn.319510003935669	950	22	suitable	suitable	JJ
umn.319510003935669	950	23	for	for	IN
umn.319510003935669	950	24	soup	soup	NN
umn.319510003935669	950	25	and	and	CC
umn.319510003935669	950	26	soup	soup	NN
umn.319510003935669	950	27	stock	stock	NN
umn.319510003935669	950	28	;	;	:
umn.319510003935669	950	29	first	first	RB
umn.319510003935669	950	30	,	,	,
umn.319510003935669	950	31	because	because	IN
umn.319510003935669	950	32	tough	tough	JJ
umn.319510003935669	950	33	meat	meat	NN
umn.319510003935669	950	34	is	be	VBZ
umn.319510003935669	950	35	more	more	RBR
umn.319510003935669	950	36	juicy	juicy	JJ
umn.319510003935669	950	37	than	than	IN
umn.319510003935669	950	38	tender	tender	NN
umn.319510003935669	950	39	meat	meat	NN
umn.319510003935669	950	40	;	;	:
umn.319510003935669	950	41	second	second	LS
umn.319510003935669	950	42	,	,	,
umn.319510003935669	950	43	because	because	IN
umn.319510003935669	950	44	these	these	DT
umn.319510003935669	950	45	parts	part	NNS
umn.319510003935669	950	46	usually	usually	RB
umn.319510003935669	950	47	have	have	VBP
umn.319510003935669	950	48	a	a	DT
umn.319510003935669	950	49	greater	great	JJR
umn.319510003935669	950	50	pro-	pro-	JJ
umn.319510003935669	950	51	portion	portion	NN
umn.319510003935669	950	52	of	of	IN
umn.319510003935669	950	53	gristle	gristle	NN
umn.319510003935669	950	54	,	,	,
umn.319510003935669	950	55	bone	bone	NN
umn.319510003935669	950	56	,	,	,
umn.319510003935669	950	57	etc	etc	FW
umn.319510003935669	950	58	.	.	FW
umn.319510003935669	950	59	,	,	,
umn.319510003935669	950	60	than	than	IN
umn.319510003935669	950	61	the	the	DT
umn.319510003935669	950	62	more	more	RBR
umn.319510003935669	950	63	tender	tender	JJ
umn.319510003935669	950	64	parts	part	NNS
umn.319510003935669	950	65	.	.	.
umn.319510003935669	951	1	The	the	DT
umn.319510003935669	951	2	bones	bone	NNS
umn.319510003935669	951	3	,	,	,
umn.319510003935669	951	4	gristle	gristle	NN
umn.319510003935669	951	5	,	,	,
umn.319510003935669	951	6	and	and	CC
umn.319510003935669	951	7	connective	connective	JJ
umn.319510003935669	951	8	tissues	tissue	NNS
umn.319510003935669	951	9	of	of	IN
umn.319510003935669	951	10	the	the	DT
umn.319510003935669	951	11	creature	creature	NN
umn.319510003935669	951	12	,	,	,
umn.319510003935669	951	13	contain	contain	VB
umn.319510003935669	951	14	the	the	DT
umn.319510003935669	951	15	substances	substance	NNS
umn.319510003935669	951	16	which	which	WDT
umn.319510003935669	951	17	form	form	VBP
umn.319510003935669	951	18	gelatin	gelatin	NN
umn.319510003935669	951	19	.	.	.
umn.319510003935669	952	1	The	the	DT
umn.319510003935669	952	2	gelatin	gelatin	NN
umn.319510003935669	952	3	is	be	VBZ
umn.319510003935669	952	4	extracted	extract	VBN
umn.319510003935669	952	5	from	from	IN
umn.319510003935669	952	6	them	-PRON-	PRP
umn.319510003935669	952	7	by	by	IN
umn.319510003935669	952	8	long	long	JJ
umn.319510003935669	952	9	boiling	boiling	NN
umn.319510003935669	952	10	in	in	IN
umn.319510003935669	952	11	water	water	NN
umn.319510003935669	952	12	.	.	.
umn.319510003935669	953	1	After	after	IN
umn.319510003935669	953	2	50	50	CD
umn.319510003935669	953	3	DOMESTIC	domestic	JJ
umn.319510003935669	953	4	SCIENCE	science	NN
umn.319510003935669	953	5	the	the	DT
umn.319510003935669	953	6	gelatin	gelatin	NN
umn.319510003935669	953	7	is	be	VBZ
umn.319510003935669	953	8	extracted	extract	VBN
umn.319510003935669	953	9	,	,	,
umn.319510003935669	953	10	continued	continue	VBN
umn.319510003935669	953	11	boiling	boiling	NN
umn.319510003935669	953	12	evaporates	evaporate	VBZ
umn.319510003935669	953	13	the	the	DT
umn.319510003935669	953	14	water	water	NN
umn.319510003935669	953	15	,	,	,
umn.319510003935669	953	16	and	and	CC
umn.319510003935669	953	17	when	when	WRB
umn.319510003935669	953	18	the	the	DT
umn.319510003935669	953	19	soup	soup	NN
umn.319510003935669	953	20	or	or	CC
umn.319510003935669	953	21	soup	soup	NN
umn.319510003935669	953	22	-	-	HYPH
umn.319510003935669	953	23	stock	stock	NN
umn.319510003935669	953	24	is	be	VBZ
umn.319510003935669	953	25	cold	cold	JJ
umn.319510003935669	953	26	,	,	,
umn.319510003935669	953	27	it	-PRON-	PRP
umn.319510003935669	953	28	forms	form	VBZ
umn.319510003935669	953	29	a	a	DT
umn.319510003935669	953	30	jelly	jelly	NN
umn.319510003935669	953	31	-	-	HYPH
umn.319510003935669	953	32	like	like	JJ
umn.319510003935669	953	33	mass	mass	NN
umn.319510003935669	953	34	.	.	.
umn.319510003935669	954	1	This	this	DT
umn.319510003935669	954	2	is	be	VBZ
umn.319510003935669	954	3	why	why	WRB
umn.319510003935669	954	4	it	-PRON-	PRP
umn.319510003935669	954	5	is	be	VBZ
umn.319510003935669	954	6	called	call	VBN
umn.319510003935669	954	7	gelatin	gelatin	NN
umn.319510003935669	954	8	.	.	.
umn.319510003935669	955	1	The	the	DT
umn.319510003935669	955	2	soup	soup	NN
umn.319510003935669	955	3	in	in	IN
umn.319510003935669	955	4	this	this	DT
umn.319510003935669	955	5	solid	solid	JJ
umn.319510003935669	955	6	form	form	NN
umn.319510003935669	955	7	will	will	MD
umn.319510003935669	955	8	not	not	RB
umn.319510003935669	955	9	spoil	spoil	VB
umn.319510003935669	955	10	so	so	RB
umn.319510003935669	955	11	soon	soon	RB
umn.319510003935669	955	12	as	as	IN
umn.319510003935669	955	13	in	in	IN
umn.319510003935669	955	14	a	a	DT
umn.319510003935669	955	15	liquid	liquid	JJ
umn.319510003935669	955	16	form	form	NN
umn.319510003935669	955	17	,	,	,
umn.319510003935669	955	18	because	because	IN
umn.319510003935669	955	19	it	-PRON-	PRP
umn.319510003935669	955	20	is	be	VBZ
umn.319510003935669	955	21	not	not	RB
umn.319510003935669	955	22	so	so	RB
umn.319510003935669	955	23	easily	easily	RB
umn.319510003935669	955	24	affected	affect	VBN
umn.319510003935669	955	25	by	by	IN
umn.319510003935669	955	26	bacteria	bacteria	NNS
umn.319510003935669	955	27	.	.	.
umn.319510003935669	956	1	The	the	DT
umn.319510003935669	956	2	soup	soup	NN
umn.319510003935669	956	3	-	-	HYPH
umn.319510003935669	956	4	stock	stock	NN
umn.319510003935669	956	5	will	will	MD
umn.319510003935669	956	6	keep	keep	VB
umn.319510003935669	956	7	several	several	JJ
umn.319510003935669	956	8	days	day	NNS
umn.319510003935669	956	9	in	in	IN
umn.319510003935669	956	10	bowls	bowl	NNS
umn.319510003935669	956	11	,	,	,
umn.319510003935669	956	12	if	if	IN
umn.319510003935669	956	13	enough	enough	JJ
umn.319510003935669	956	14	fat	fat	NN
umn.319510003935669	956	15	has	have	VBZ
umn.319510003935669	956	16	been	be	VBN
umn.319510003935669	956	17	used	use	VBN
umn.319510003935669	956	18	to	to	TO
umn.319510003935669	956	19	form	form	VB
umn.319510003935669	956	20	a	a	DT
umn.319510003935669	956	21	layer	layer	NN
umn.319510003935669	956	22	over	over	IN
umn.319510003935669	956	23	the	the	DT
umn.319510003935669	956	24	top	top	NN
umn.319510003935669	956	25	of	of	IN
umn.319510003935669	956	26	the	the	DT
umn.319510003935669	956	27	stock	stock	NN
umn.319510003935669	956	28	;	;	:
umn.319510003935669	956	29	but	but	CC
umn.319510003935669	956	30	the	the	DT
umn.319510003935669	956	31	better	well	JJR
umn.319510003935669	956	32	way	way	NN
umn.319510003935669	956	33	to	to	TO
umn.319510003935669	956	34	preserve	preserve	VB
umn.319510003935669	956	35	it	-PRON-	PRP
umn.319510003935669	956	36	for	for	IN
umn.319510003935669	956	37	future	future	JJ
umn.319510003935669	956	38	use	use	NN
umn.319510003935669	956	39	is	be	VBZ
umn.319510003935669	956	40	to	to	TO
umn.319510003935669	956	41	can	can	MD
umn.319510003935669	956	42	it	-PRON-	PRP
umn.319510003935669	956	43	,	,	,
umn.319510003935669	956	44	or	or	CC
umn.319510003935669	956	45	put	put	VB
umn.319510003935669	956	46	it	-PRON-	PRP
umn.319510003935669	956	47	in	in	IN
umn.319510003935669	956	48	Mason	Mason	NNP
umn.319510003935669	956	49	's	's	POS
umn.319510003935669	956	50	jars	jar	NNS
umn.319510003935669	956	51	.	.	.
umn.319510003935669	957	1	If	if	IN
umn.319510003935669	957	2	placed	place	VBN
umn.319510003935669	957	3	in	in	IN
umn.319510003935669	957	4	bowls	bowl	NNS
umn.319510003935669	957	5	,	,	,
umn.319510003935669	957	6	to	to	TO
umn.319510003935669	957	7	be	be	VB
umn.319510003935669	957	8	used	use	VBN
umn.319510003935669	957	9	in	in	IN
umn.319510003935669	957	10	a	a	DT
umn.319510003935669	957	11	short	short	JJ
umn.319510003935669	957	12	time	time	NN
umn.319510003935669	957	13	,	,	,
umn.319510003935669	957	14	it	-PRON-	PRP
umn.319510003935669	957	15	should	should	MD
umn.319510003935669	957	16	be	be	VB
umn.319510003935669	957	17	closely	closely	RB
umn.319510003935669	957	18	covered	cover	VBN
umn.319510003935669	957	19	.	.	.
umn.319510003935669	958	1	When	when	WRB
umn.319510003935669	958	2	needed	need	VBN
umn.319510003935669	958	3	for	for	IN
umn.319510003935669	958	4	use	use	NN
umn.319510003935669	958	5	,	,	,
umn.319510003935669	958	6	take	take	VB
umn.319510003935669	958	7	the	the	DT
umn.319510003935669	958	8	fat	fat	NN
umn.319510003935669	958	9	off	off	IN
umn.319510003935669	958	10	the	the	DT
umn.319510003935669	958	11	top	top	NN
umn.319510003935669	958	12	,	,	,
umn.319510003935669	958	13	heat	heat	VB
umn.319510003935669	958	14	the	the	DT
umn.319510003935669	958	15	stock	stock	NN
umn.319510003935669	958	16	to	to	IN
umn.319510003935669	958	17	boiling	boiling	NN
umn.319510003935669	958	18	point	point	NN
umn.319510003935669	958	19	,	,	,
umn.319510003935669	958	20	and	and	CC
umn.319510003935669	958	21	add	add	VB
umn.319510003935669	958	22	more	more	JJR
umn.319510003935669	958	23	seasoning	seasoning	NN
umn.319510003935669	958	24	,	,	,
umn.319510003935669	958	25	if	if	IN
umn.319510003935669	958	26	desired	desire	VBN
umn.319510003935669	958	27	.	.	.
umn.319510003935669	959	1	To	to	TO
umn.319510003935669	959	2	give	give	VB
umn.319510003935669	959	3	variety	variety	NN
umn.319510003935669	959	4	at	at	IN
umn.319510003935669	959	5	different	different	JJ
umn.319510003935669	959	6	meals	meal	NNS
umn.319510003935669	959	7	,	,	,
umn.319510003935669	959	8	different	different	JJ
umn.319510003935669	959	9	vegetables	vegetable	NNS
umn.319510003935669	959	10	may	may	MD
umn.319510003935669	959	11	be	be	VB
umn.319510003935669	959	12	used	use	VBN
umn.319510003935669	959	13	;	;	:
umn.319510003935669	959	14	as	as	IN
umn.319510003935669	959	15	rice	rice	NN
umn.319510003935669	959	16	,	,	,
umn.319510003935669	959	17	barley	barley	NN
umn.319510003935669	959	18	,	,	,
umn.319510003935669	959	19	potatoes	potato	NNS
umn.319510003935669	959	20	,	,	,
umn.319510003935669	959	21	cabbage	cabbage	NN
umn.319510003935669	959	22	.	.	.
umn.319510003935669	960	1	etc	etc	FW
umn.319510003935669	960	2	.	.	.
umn.319510003935669	961	1	;	;	:
umn.319510003935669	961	2	also	also	RB
umn.319510003935669	961	3	dif-	dif-	VBZ
umn.319510003935669	961	4	ferent	ferent	NN
umn.319510003935669	961	5	flour	flour	NN
umn.319510003935669	961	6	pastes	paste	NNS
umn.319510003935669	961	7	;	;	:
umn.319510003935669	961	8	as	as	IN
umn.319510003935669	961	9	macaroni	macaroni	NN
umn.319510003935669	961	10	,	,	,
umn.319510003935669	961	11	noodles	noodle	NNS
umn.319510003935669	961	12	,	,	,
umn.319510003935669	961	13	etc	etc	FW
umn.319510003935669	961	14	.	.	.
umn.319510003935669	962	1	In	in	IN
umn.319510003935669	962	2	making	make	VBG
umn.319510003935669	962	3	sauces	sauce	NNS
umn.319510003935669	962	4	,	,	,
umn.319510003935669	962	5	gravies	gravy	NNS
umn.319510003935669	962	6	,	,	,
umn.319510003935669	962	7	etc	etc	FW
umn.319510003935669	962	8	.	.	FW
umn.319510003935669	962	9	,	,	,
umn.319510003935669	962	10	soup	soup	NN
umn.319510003935669	962	11	stock	stock	NN
umn.319510003935669	962	12	gives	give	VBZ
umn.319510003935669	962	13	addition-	addition-	NNP
umn.319510003935669	962	14	al	al	NNP
umn.319510003935669	962	15	flavor	flavor	NN
umn.319510003935669	962	16	.	.	.
umn.319510003935669	963	1	Beef	beef	NN
umn.319510003935669	963	2	,	,	,
umn.319510003935669	963	3	veal	veal	NN
umn.319510003935669	963	4	,	,	,
umn.319510003935669	963	5	mutton	mutton	NN
umn.319510003935669	963	6	;	;	:
umn.319510003935669	963	7	poultry	poultry	NN
umn.319510003935669	963	8	,	,	,
umn.319510003935669	963	9	etc	etc	FW
umn.319510003935669	963	10	.	.	FW
umn.319510003935669	963	11	,	,	,
umn.319510003935669	963	12	may	may	MD
umn.319510003935669	963	13	be	be	VB
umn.319510003935669	963	14	used	use	VBN
umn.319510003935669	963	15	for	for	IN
umn.319510003935669	963	16	soup-	soup-	JJ
umn.319510003935669	963	17	stock	stock	NN
umn.319510003935669	963	18	,	,	,
umn.319510003935669	963	19	either	either	CC
umn.319510003935669	963	20	singly	singly	RB
umn.319510003935669	963	21	or	or	CC
umn.319510003935669	963	22	combined	combine	VBN
umn.319510003935669	963	23	.	.	.
umn.319510003935669	964	1	Bone	bone	NN
umn.319510003935669	964	2	and	and	CC
umn.319510003935669	964	3	fat	fat	JJ
umn.319510003935669	964	4	,	,	,
umn.319510003935669	964	5	as	as	RB
umn.319510003935669	964	6	well	well	RB
umn.319510003935669	964	7	as	as	IN
umn.319510003935669	964	8	lean	lean	JJ
umn.319510003935669	964	9	meat	meat	NN
umn.319510003935669	964	10	,	,	,
umn.319510003935669	964	11	are	be	VBP
umn.319510003935669	964	12	used	use	VBN
umn.319510003935669	964	13	in	in	IN
umn.319510003935669	964	14	making	make	VBG
umn.319510003935669	964	15	stock	stock	NN
umn.319510003935669	964	16	.	.	.
umn.319510003935669	965	1	SOUP	soup	NN
umn.319510003935669	965	2	STOCK	stock	NN
umn.319510003935669	965	3	:	:	:
umn.319510003935669	965	4	Three	three	CD
umn.319510003935669	965	5	pounds	pound	NNS
umn.319510003935669	965	6	shin	shin	NNP
umn.319510003935669	965	7	of	of	IN
umn.319510003935669	965	8	beef	beef	NN
umn.319510003935669	965	9	,	,	,
umn.319510003935669	965	10	three	three	CD
umn.319510003935669	965	11	pounds	pound	NNS
umn.319510003935669	965	12	bones	bone	NNS
umn.319510003935669	965	13	,	,	,
umn.319510003935669	965	14	three	three	CD
umn.319510003935669	965	15	quarts	quart	NNS
umn.319510003935669	965	16	cold	cold	JJ
umn.319510003935669	965	17	water	water	NN
umn.319510003935669	965	18	,	,	,
umn.319510003935669	965	19	ten	ten	CD
umn.319510003935669	965	20	peppercorns	peppercorn	NNS
umn.319510003935669	965	21	,	,	,
umn.319510003935669	965	22	one	one	CD
umn.319510003935669	965	23	table-	table-	NN
umn.319510003935669	965	24	spoon	spoon	NN
umn.319510003935669	965	25	salt	salt	NN
umn.319510003935669	965	26	,	,	,
umn.319510003935669	965	27	one	one	CD
umn.319510003935669	965	28	-	-	HYPH
umn.319510003935669	965	29	fourth	fourth	JJ
umn.319510003935669	965	30	cup	cup	NN
umn.319510003935669	965	31	onion	onion	NN
umn.319510003935669	965	32	,	,	,
umn.319510003935669	965	33	one	one	CD
umn.319510003935669	965	34	-	-	HYPH
umn.319510003935669	965	35	half	half	NN
umn.319510003935669	965	36	cup	cup	NN
umn.319510003935669	965	37	turnip	turnip	NN
umn.319510003935669	965	38	,	,	,
umn.319510003935669	965	39	one-	one-	JJ
umn.319510003935669	965	40	half	half	NN
umn.319510003935669	965	41	cup	cup	NN
umn.319510003935669	965	42	carrots	carrot	NNS
umn.319510003935669	965	43	,	,	,
umn.319510003935669	965	44	one	one	CD
umn.319510003935669	965	45	-	-	HYPH
umn.319510003935669	965	46	fourth	fourth	JJ
umn.319510003935669	965	47	cup	cup	NN
umn.319510003935669	965	48	celery	celery	NN
umn.319510003935669	965	49	,	,	,
umn.319510003935669	965	50	ten	ten	CD
umn.319510003935669	965	51	cloves	clove	NNS
umn.319510003935669	965	52	,	,	,
umn.319510003935669	965	53	one	one	CD
umn.319510003935669	965	54	small	small	JJ
umn.319510003935669	965	55	bunch	bunch	JJ
umn.319510003935669	965	56	sweet	sweet	JJ
umn.319510003935669	965	57	herbs	herb	NNS
umn.319510003935669	965	58	,	,	,
umn.319510003935669	965	59	if	if	IN
umn.319510003935669	965	60	desired	desire	VBN
umn.319510003935669	965	61	.	.	.
umn.319510003935669	966	1	Wipe	wipe	VB
umn.319510003935669	966	2	the	the	DT
umn.319510003935669	966	3	meat	meat	NN
umn.319510003935669	966	4	and	and	CC
umn.319510003935669	966	5	cut	cut	VBD
umn.319510003935669	966	6	it	-PRON-	PRP
umn.319510003935669	966	7	into	into	IN
umn.319510003935669	966	8	small	small	JJ
umn.319510003935669	966	9	pieces	piece	NNS
umn.319510003935669	966	10	;	;	,
umn.319510003935669	966	11	have	have	VBP
umn.319510003935669	966	12	the	the	DT
umn.319510003935669	966	13	bones	bone	NNS
umn.319510003935669	966	14	cracked	crack	VBN
umn.319510003935669	966	15	;	;	:
umn.319510003935669	966	16	put	put	VB
umn.319510003935669	966	17	the	the	DT
umn.319510003935669	966	18	marrow	marrow	NN
umn.319510003935669	966	19	,	,	,
umn.319510003935669	966	20	fat	fat	JJ
umn.319510003935669	966	21	,	,	,
umn.319510003935669	966	22	bones	bone	NNS
umn.319510003935669	966	23	,	,	,
umn.319510003935669	966	24	and	and	CC
umn.319510003935669	966	25	finely	finely	RB
umn.319510003935669	966	26	cut	cut	VB
umn.319510003935669	966	27	meat	meat	NN
umn.319510003935669	966	28	into	into	IN
umn.319510003935669	966	29	a	a	DT
umn.319510003935669	966	30	kettle	kettle	NN
umn.319510003935669	966	31	with	with	IN
umn.319510003935669	966	32	the	the	DT
umn.319510003935669	966	33	cold	cold	JJ
umn.319510003935669	966	34	water	water	NN
umn.319510003935669	966	35	.	.	.
umn.319510003935669	967	1	Let	let	VB
umn.319510003935669	967	2	it	-PRON-	PRP
umn.319510003935669	967	3	stand	stand	VB
umn.319510003935669	967	4	thirty	thirty	CD
umn.319510003935669	967	5	minụtes	minụte	NNS
umn.319510003935669	967	6	,	,	,
umn.319510003935669	967	7	then	then	RB
umn.319510003935669	967	8	heat	heat	VB
umn.319510003935669	967	9	slowly	slowly	RB
umn.319510003935669	967	10	to	to	TO
umn.319510003935669	967	11	boil	boil	VB
umn.319510003935669	967	12	.	.	.
umn.319510003935669	968	1	ing	ing	NNP
umn.319510003935669	968	2	point	point	NN
umn.319510003935669	968	3	,	,	,
umn.319510003935669	968	4	and	and	CC
umn.319510003935669	968	5	boil	boil	VB
umn.319510003935669	968	6	gently	gently	RB
umn.319510003935669	968	7	from	from	IN
umn.319510003935669	968	8	four	four	CD
umn.319510003935669	968	9	to	to	TO
umn.319510003935669	968	10	six	six	CD
umn.319510003935669	968	11	hours	hour	NNS
umn.319510003935669	968	12	,	,	,
umn.319510003935669	968	13	keeping	keep	VBG
umn.319510003935669	968	14	the	the	DT
umn.319510003935669	968	15	kettle	kettle	NN
umn.319510003935669	968	16	closely	closely	RB
umn.319510003935669	968	17	covered	cover	VBN
umn.319510003935669	968	18	.	.	.
umn.319510003935669	969	1	Prepare	prepare	VB
umn.319510003935669	969	2	the	the	DT
umn.319510003935669	969	3	vegetables	vegetable	NNS
umn.319510003935669	969	4	,	,	,
umn.319510003935669	969	5	cut	cut	VBN
umn.319510003935669	969	6	into	into	IN
umn.319510003935669	969	7	small	small	JJ
umn.319510003935669	969	8	pieces	piece	NNS
umn.319510003935669	969	9	,	,	,
umn.319510003935669	969	10	add	add	VB
umn.319510003935669	969	11	them	-PRON-	PRP
umn.319510003935669	969	12	to	to	IN
umn.319510003935669	969	13	the	the	DT
umn.319510003935669	969	14	stock	stock	NN
umn.319510003935669	969	15	,	,	,
umn.319510003935669	969	16	and	and	CC
umn.319510003935669	969	17	cook	cook	VB
umn.319510003935669	969	18	one	one	CD
umn.319510003935669	969	19	hour	hour	NN
umn.319510003935669	969	20	long-	long-	NNS
umn.319510003935669	969	21	er	er	UH
umn.319510003935669	969	22	.	.	.
umn.319510003935669	970	1	Strain	strain	VB
umn.319510003935669	970	2	,	,	,
umn.319510003935669	970	3	and	and	CC
umn.319510003935669	970	4	cool	cool	VB
umn.319510003935669	970	5	quickly	quickly	RB
umn.319510003935669	970	6	.	.	.
umn.319510003935669	971	1	Keep	keep	VB
umn.319510003935669	971	2	in	in	IN
umn.319510003935669	971	3	a	a	DT
umn.319510003935669	971	4	cool	cool	JJ
umn.319510003935669	971	5	place	place	NN
umn.319510003935669	971	6	.	.	.
umn.319510003935669	972	1	The	the	DT
umn.319510003935669	972	2	spices	spice	NNS
umn.319510003935669	972	3	may	may	MD
umn.319510003935669	972	4	be	be	VB
umn.319510003935669	972	5	omitted	omit	VBN
umn.319510003935669	972	6	,	,	,
umn.319510003935669	972	7	if	if	IN
umn.319510003935669	972	8	preferred	prefer	VBN
umn.319510003935669	972	9	,	,	,
umn.319510003935669	972	10	in	in	IN
umn.319510003935669	972	11	home	home	NN
umn.319510003935669	972	12	cooking	cooking	NN
umn.319510003935669	972	13	.	.	.
umn.319510003935669	973	1	LESSON	LESSON	NNP
umn.319510003935669	973	2	30	30	CD
umn.319510003935669	973	3	.	.	.
umn.319510003935669	974	1	MACARONI	MACARONI	NNP
umn.319510003935669	974	2	SOUP	SOUP	NNP
umn.319510003935669	974	3	:	:	:
umn.319510003935669	974	4	Remove	remove	VB
umn.319510003935669	974	5	the	the	DT
umn.319510003935669	974	6	fat	fat	NN
umn.319510003935669	974	7	from	from	IN
umn.319510003935669	974	8	the	the	DT
umn.319510003935669	974	9	soup	soup	NN
umn.319510003935669	974	10	-	-	HYPH
umn.319510003935669	974	11	stock	stock	NN
umn.319510003935669	974	12	,	,	,
umn.319510003935669	974	13	COOKING	COOKING	NNP
umn.319510003935669	974	14	51	51	CD
umn.319510003935669	974	15	and	and	CC
umn.319510003935669	974	16	heat	heat	NN
umn.319510003935669	974	17	one	one	CD
umn.319510003935669	974	18	quart	quart	NN
umn.319510003935669	974	19	of	of	IN
umn.319510003935669	974	20	the	the	DT
umn.319510003935669	974	21	stock	stock	NN
umn.319510003935669	974	22	to	to	IN
umn.319510003935669	974	23	boiling	boiling	NN
umn.319510003935669	974	24	point	point	NN
umn.319510003935669	974	25	.	.	.
umn.319510003935669	975	1	Add	add	VB
umn.319510003935669	975	2	one-	one-	JJ
umn.319510003935669	975	3	fourth	fourth	JJ
umn.319510003935669	975	4	cup	cup	NN
umn.319510003935669	975	5	cooked	cook	VBN
umn.319510003935669	975	6	macaroni	macaroni	NN
umn.319510003935669	975	7	.	.	.
umn.319510003935669	976	1	The	the	DT
umn.319510003935669	976	2	soup	soup	NN
umn.319510003935669	976	3	may	may	MD
umn.319510003935669	976	4	be	be	VB
umn.319510003935669	976	5	strained	strain	VBN
umn.319510003935669	976	6	or	or	CC
umn.319510003935669	976	7	not	not	RB
umn.319510003935669	976	8	,	,	,
umn.319510003935669	976	9	as	as	IN
umn.319510003935669	976	10	desired	desire	VBN
umn.319510003935669	976	11	.	.	.
umn.319510003935669	977	1	LESSON	LESSON	NNP
umn.319510003935669	977	2	31	31	CD
umn.319510003935669	977	3	.	.	.
umn.319510003935669	978	1	CHICKEN	CHICKEN	NNP
umn.319510003935669	978	2	BROTH	BROTH	NNS
umn.319510003935669	978	3	:	:	:
umn.319510003935669	978	4	Dress	dress	VB
umn.319510003935669	978	5	and	and	CC
umn.319510003935669	978	6	clean	clean	VB
umn.319510003935669	978	7	the	the	DT
umn.319510003935669	978	8	chicken	chicken	NN
umn.319510003935669	978	9	;	;	:
umn.319510003935669	978	10	remove	remove	VB
umn.319510003935669	978	11	the	the	DT
umn.319510003935669	978	12	skin	skin	NN
umn.319510003935669	978	13	and	and	CC
umn.319510003935669	978	14	the	the	DT
umn.319510003935669	978	15	fat	fat	NN
umn.319510003935669	978	16	,	,	,
umn.319510003935669	978	17	disjoint	disjoint	JJ
umn.319510003935669	978	18	,	,	,
umn.319510003935669	978	19	and	and	CC
umn.319510003935669	978	20	wipe	wipe	VB
umn.319510003935669	978	21	with	with	IN
umn.319510003935669	978	22	a	a	DT
umn.319510003935669	978	23	clean	clean	JJ
umn.319510003935669	978	24	,	,	,
umn.319510003935669	978	25	wet	wet	JJ
umn.319510003935669	978	26	cloth	cloth	NN
umn.319510003935669	978	27	.	.	.
umn.319510003935669	979	1	Put	put	VB
umn.319510003935669	979	2	into	into	IN
umn.319510003935669	979	3	a	a	DT
umn.319510003935669	979	4	stew	stew	NN
umn.319510003935669	979	5	pan	pan	NN
umn.319510003935669	979	6	and	and	CC
umn.319510003935669	979	7	cover	cover	VB
umn.319510003935669	979	8	with	with	IN
umn.319510003935669	979	9	cold	cold	JJ
umn.319510003935669	979	10	water	water	NN
umn.319510003935669	979	11	.	.	.
umn.319510003935669	980	1	Heat	heat	VB
umn.319510003935669	980	2	slowly	slowly	RB
umn.319510003935669	980	3	to	to	IN
umn.319510003935669	980	4	the	the	DT
umn.319510003935669	980	5	boiling	boiling	NN
umn.319510003935669	980	6	point	point	NN
umn.319510003935669	980	7	,	,	,
umn.319510003935669	980	8	skim	skim	VB
umn.319510003935669	980	9	,	,	,
umn.319510003935669	980	10	and	and	CC
umn.319510003935669	980	11	cook	cook	VB
umn.319510003935669	980	12	until	until	IN
umn.319510003935669	980	13	the	the	DT
umn.319510003935669	980	14	meat	meat	NN
umn.319510003935669	980	15	is	be	VBZ
umn.319510003935669	980	16	tender	tender	JJ
umn.319510003935669	980	17	.	.	.
umn.319510003935669	981	1	When	when	WRB
umn.319510003935669	981	2	half	half	RB
umn.319510003935669	981	3	done	do	VBN
umn.319510003935669	981	4	,	,	,
umn.319510003935669	981	5	season	season	NN
umn.319510003935669	981	6	with	with	IN
umn.319510003935669	981	7	one	one	CD
umn.319510003935669	981	8	and	and	CC
umn.319510003935669	981	9	one-	one-	JJ
umn.319510003935669	981	10	half	half	JJ
umn.319510003935669	981	11	teaspoon	teaspoon	NN
umn.319510003935669	981	12	salt	salt	NN
umn.319510003935669	981	13	and	and	CC
umn.319510003935669	981	14	a	a	DT
umn.319510003935669	981	15	few	few	JJ
umn.319510003935669	981	16	grains	grain	NNS
umn.319510003935669	981	17	of	of	IN
umn.319510003935669	981	18	pepper	pepper	NN
umn.319510003935669	981	19	.	.	.
umn.319510003935669	982	1	Strain	strain	VB
umn.319510003935669	982	2	,	,	,
umn.319510003935669	982	3	and	and	CC
umn.319510003935669	982	4	remove	remove	VB
umn.319510003935669	982	5	the	the	DT
umn.319510003935669	982	6	fat	fat	NN
umn.319510003935669	982	7	.	.	.
umn.319510003935669	983	1	There	there	EX
umn.319510003935669	983	2	should	should	MD
umn.319510003935669	983	3	be	be	VB
umn.319510003935669	983	4	about	about	RB
umn.319510003935669	983	5	three	three	CD
umn.319510003935669	983	6	pints	pint	NNS
umn.319510003935669	983	7	of	of	IN
umn.319510003935669	983	8	stock	stock	NN
umn.319510003935669	983	9	.	.	.
umn.319510003935669	984	1	Re	re	NN
umn.319510003935669	984	2	-	-	NN
umn.319510003935669	984	3	heat	heat	NN
umn.319510003935669	984	4	to	to	IN
umn.319510003935669	984	5	boiling	boiling	NN
umn.319510003935669	984	6	point	point	NN
umn.319510003935669	984	7	,	,	,
umn.319510003935669	984	8	add	add	VB
umn.319510003935669	984	9	two	two	CD
umn.319510003935669	984	10	tablespoons	tablespoon	NNS
umn.319510003935669	984	11	washed	wash	VBN
umn.319510003935669	984	12	rice	rice	NN
umn.319510003935669	984	13	,	,	,
umn.319510003935669	984	14	and	and	CC
umn.319510003935669	984	15	cook	cook	VB
umn.319510003935669	984	16	until	until	IN
umn.319510003935669	984	17	rice	rice	NN
umn.319510003935669	984	18	is	be	VBZ
umn.319510003935669	984	19	soft	soft	JJ
umn.319510003935669	984	20	.	.	.
umn.319510003935669	985	1	LESSON	LESSON	NNP
umn.319510003935669	985	2	32	32	CD
umn.319510003935669	985	3	.	.	.
umn.319510003935669	985	4	REVIEW	review	VB
umn.319510003935669	985	5	all	all	DT
umn.319510003935669	985	6	previous	previous	JJ
umn.319510003935669	985	7	lessons	lesson	NNS
umn.319510003935669	985	8	on	on	IN
umn.319510003935669	985	9	eggs	egg	NNS
umn.319510003935669	985	10	and	and	CC
umn.319510003935669	985	11	milk	milk	NN
umn.319510003935669	985	12	.	.	.
umn.319510003935669	986	1	GENERAL	GENERAL	NNP
umn.319510003935669	986	2	Rules	Rules	NNPS
umn.319510003935669	986	3	for	for	IN
umn.319510003935669	986	4	eggs	egg	NNS
umn.319510003935669	986	5	:	:	:
umn.319510003935669	986	6	Always	always	RB
umn.319510003935669	986	7	wash	wash	VB
umn.319510003935669	986	8	eggs	egg	NNS
umn.319510003935669	986	9	before	before	IN
umn.319510003935669	986	10	using	use	VBG
umn.319510003935669	986	11	them	-PRON-	PRP
umn.319510003935669	986	12	.	.	.
umn.319510003935669	987	1	When	when	WRB
umn.319510003935669	987	2	the	the	DT
umn.319510003935669	987	3	yolk	yolk	NN
umn.319510003935669	987	4	of	of	IN
umn.319510003935669	987	5	the	the	DT
umn.319510003935669	987	6	egg	egg	NN
umn.319510003935669	987	7	is	be	VBZ
umn.319510003935669	987	8	firm	firm	JJ
umn.319510003935669	987	9	and	and	CC
umn.319510003935669	987	10	whole	whole	JJ
umn.319510003935669	987	11	,	,	,
umn.319510003935669	987	12	after	after	IN
umn.319510003935669	987	13	breaking	break	VBG
umn.319510003935669	987	14	the	the	DT
umn.319510003935669	987	15	shell	shell	NN
umn.319510003935669	987	16	carefully	carefully	RB
umn.319510003935669	987	17	,	,	,
umn.319510003935669	987	18	and	and	CC
umn.319510003935669	987	19	the	the	DT
umn.319510003935669	987	20	white	white	NN
umn.319510003935669	987	21	is	be	VBZ
umn.319510003935669	987	22	clear	clear	JJ
umn.319510003935669	987	23	and	and	CC
umn.319510003935669	987	24	thick	thick	JJ
umn.319510003935669	987	25	,	,	,
umn.319510003935669	987	26	the	the	DT
umn.319510003935669	987	27	egg	egg	NN
umn.319510003935669	987	28	is	be	VBZ
umn.319510003935669	987	29	fresh	fresh	JJ
umn.319510003935669	987	30	.	.	.
umn.319510003935669	988	1	As	as	IN
umn.319510003935669	988	2	eggs	egg	NNS
umn.319510003935669	988	3	contain	contain	VBP
umn.319510003935669	988	4	albumen	albumen	NN
umn.319510003935669	988	5	,	,	,
umn.319510003935669	988	6	the	the	DT
umn.319510003935669	988	7	proper	proper	JJ
umn.319510003935669	988	8	temperature	temperature	NN
umn.319510003935669	988	9	for	for	IN
umn.319510003935669	988	10	cooking	cooking	NN
umn.319510003935669	988	11	is	be	VBZ
umn.319510003935669	988	12	about	about	RB
umn.319510003935669	988	13	180	180	CD
umn.319510003935669	988	14	degrees	degree	NNS
umn.319510003935669	988	15	Fahr	fahr	NN
umn.319510003935669	988	16	.	.	.
umn.319510003935669	989	1	Fried	fry	VBN
umn.319510003935669	989	2	eggs	egg	NNS
umn.319510003935669	989	3	are	be	VBP
umn.319510003935669	989	4	less	less	RBR
umn.319510003935669	989	5	digestible	digestible	JJ
umn.319510003935669	989	6	than	than	IN
umn.319510003935669	989	7	eggs	egg	NNS
umn.319510003935669	989	8	cooked	cook	VBN
umn.319510003935669	989	9	in	in	IN
umn.319510003935669	989	10	other	other	JJ
umn.319510003935669	989	11	ways	way	NNS
umn.319510003935669	989	12	,	,	,
umn.319510003935669	989	13	be-	be-	JJ
umn.319510003935669	989	14	cause	cause	NN
umn.319510003935669	989	15	the	the	DT
umn.319510003935669	989	16	heat	heat	NN
umn.319510003935669	989	17	of	of	IN
umn.319510003935669	989	18	the	the	DT
umn.319510003935669	989	19	fat	fat	NN
umn.319510003935669	989	20	makes	make	VBZ
umn.319510003935669	989	21	the	the	DT
umn.319510003935669	989	22	albumen	albumen	NN
umn.319510003935669	989	23	leathery	leathery	JJ
umn.319510003935669	989	24	.	.	.
umn.319510003935669	990	1	Re-	Re-	NFP
umn.319510003935669	990	2	cent	cent	NN
umn.319510003935669	990	3	investigation	investigation	NN
umn.319510003935669	990	4	shows	show	VBZ
umn.319510003935669	990	5	that	that	IN
umn.319510003935669	990	6	moderately	moderately	RB
umn.319510003935669	990	7	boiled	boil	VBN
umn.319510003935669	990	8	eggs	egg	NNS
umn.319510003935669	990	9	are	be	VBP
umn.319510003935669	990	10	more	more	RBR
umn.319510003935669	990	11	digestible	digestible	JJ
umn.319510003935669	990	12	than	than	IN
umn.319510003935669	990	13	raw	raw	JJ
umn.319510003935669	990	14	ones	one	NNS
umn.319510003935669	990	15	;	;	:
umn.319510003935669	990	16	and	and	CC
umn.319510003935669	990	17	that	that	IN
umn.319510003935669	990	18	they	-PRON-	PRP
umn.319510003935669	990	19	are	be	VBP
umn.319510003935669	990	20	devoid	devoid	JJ
umn.319510003935669	990	21	of	of	IN
umn.319510003935669	990	22	germs	germ	NNS
umn.319510003935669	990	23	,	,	,
umn.319510003935669	990	24	which	which	WDT
umn.319510003935669	990	25	raw	raw	JJ
umn.319510003935669	990	26	eggs	egg	NNS
umn.319510003935669	990	27	may	may	MD
umn.319510003935669	990	28	contain	contain	VB
umn.319510003935669	990	29	,	,	,
umn.319510003935669	990	30	even	even	RB
umn.319510003935669	990	31	if	if	IN
umn.319510003935669	990	32	fresh	fresh	JJ
umn.319510003935669	990	33	;	;	:
umn.319510003935669	990	34	hence	hence	RB
umn.319510003935669	990	35	,	,	,
umn.319510003935669	990	36	the	the	DT
umn.319510003935669	990	37	moderately	moderately	RB
umn.319510003935669	990	38	boiled	boil	VBN
umn.319510003935669	990	39	eggs	egg	NNS
umn.319510003935669	990	40	are	be	VBP
umn.319510003935669	990	41	more	more	RBR
umn.319510003935669	990	42	healthful	healthful	JJ
umn.319510003935669	990	43	.	.	.
umn.319510003935669	991	1	Plain	Plain	NNP
umn.319510003935669	991	2	Cup	Cup	NNP
umn.319510003935669	991	3	CustaRD	custard	NN
umn.319510003935669	991	4	:	:	:
umn.319510003935669	991	5	One	one	CD
umn.319510003935669	991	6	pint	pint	NN
umn.319510003935669	991	7	of	of	IN
umn.319510003935669	991	8	milk	milk	NN
umn.319510003935669	991	9	,	,	,
umn.319510003935669	991	10	two	two	CD
umn.319510003935669	991	11	eggs	egg	NNS
umn.319510003935669	991	12	,	,	,
umn.319510003935669	991	13	four	four	CD
umn.319510003935669	991	14	tablespoons	tablespoon	NNS
umn.319510003935669	991	15	sugar	sugar	NN
umn.319510003935669	991	16	,	,	,
umn.319510003935669	991	17	speck	speck	NN
umn.319510003935669	991	18	of	of	IN
umn.319510003935669	991	19	salt	salt	NN
umn.319510003935669	991	20	.	.	.
umn.319510003935669	992	1	Beat	beat	VB
umn.319510003935669	992	2	the	the	DT
umn.319510003935669	992	3	eggs	egg	NNS
umn.319510003935669	992	4	well	well	RB
umn.319510003935669	992	5	;	;	:
umn.319510003935669	992	6	add	add	VB
umn.319510003935669	992	7	the	the	DT
umn.319510003935669	992	8	salt	salt	NN
umn.319510003935669	992	9	,	,	,
umn.319510003935669	992	10	sugar	sugar	NN
umn.319510003935669	992	11	,	,	,
umn.319510003935669	992	12	and	and	CC
umn.319510003935669	992	13	milk	milk	NN
umn.319510003935669	992	14	,	,	,
umn.319510003935669	992	15	and	and	CC
umn.319510003935669	992	16	stir	stir	VB
umn.319510003935669	992	17	until	until	IN
umn.319510003935669	992	18	the	the	DT
umn.319510003935669	992	19	sugar	sugar	NN
umn.319510003935669	992	20	dissolves	dissolve	VBZ
umn.319510003935669	992	21	.	.	.
umn.319510003935669	993	1	If	if	IN
umn.319510003935669	993	2	desired	desire	VBN
umn.319510003935669	993	3	,	,	,
umn.319510003935669	993	4	a	a	DT
umn.319510003935669	993	5	little	little	JJ
umn.319510003935669	993	6	nutmeg	nutmeg	NN
umn.319510003935669	993	7	may	may	MD
umn.319510003935669	993	8	be	be	VB
umn.319510003935669	993	9	added	add	VBN
umn.319510003935669	993	10	.	.	.
umn.319510003935669	994	1	Pour	pour	VB
umn.319510003935669	994	2	into	into	IN
umn.319510003935669	994	3	cups	cup	NNS
umn.319510003935669	994	4	,	,	,
umn.319510003935669	994	5	set	set	VBD
umn.319510003935669	994	6	the	the	DT
umn.319510003935669	994	7	cups	cup	NNS
umn.319510003935669	994	8	in	in	IN
umn.319510003935669	994	9	a	a	DT
umn.319510003935669	994	10	pan	pan	NN
umn.319510003935669	994	11	of	of	IN
umn.319510003935669	994	12	boiling	boiling	NN
umn.319510003935669	994	13	water	water	NN
umn.319510003935669	994	14	and	and	CC
umn.319510003935669	994	15	place	place	VB
umn.319510003935669	994	16	the	the	DT
umn.319510003935669	994	17	pan	pan	NN
umn.319510003935669	994	18	in	in	IN
umn.319510003935669	994	19	the	the	DT
umn.319510003935669	994	20	oven	oven	NN
umn.319510003935669	994	21	.	.	.
umn.319510003935669	995	1	Bake	bake	VB
umn.319510003935669	995	2	until	until	IN
umn.319510003935669	995	3	the	the	DT
umn.319510003935669	995	4	custards	custard	NNS
umn.319510003935669	995	5	are	be	VBP
umn.319510003935669	995	6	firm	firm	JJ
umn.319510003935669	995	7	in	in	IN
umn.319510003935669	995	8	the	the	DT
umn.319510003935669	995	9	center	center	NN
umn.319510003935669	995	10	.	.	.
umn.319510003935669	996	1	Serve	serve	VB
umn.319510003935669	996	2	with	with	IN
umn.319510003935669	996	3	caramel	caramel	JJ
umn.319510003935669	996	4	sauce	sauce	NN
umn.319510003935669	996	5	,	,	,
umn.319510003935669	996	6	if	if	IN
umn.319510003935669	996	7	desired	desire	VBN
umn.319510003935669	996	8	.	.	.
umn.319510003935669	997	1	CARAMEL	CARAMEL	NNP
umn.319510003935669	997	2	SAUCE	SAUCE	NNP
umn.319510003935669	997	3	:	:	:
umn.319510003935669	997	4	One	one	CD
umn.319510003935669	997	5	-	-	HYPH
umn.319510003935669	997	6	half	half	NN
umn.319510003935669	997	7	cup	cup	NN
umn.319510003935669	997	8	sugar	sugar	NN
umn.319510003935669	997	9	,	,	,
umn.319510003935669	997	10	one	one	CD
umn.319510003935669	997	11	-	-	HYPH
umn.319510003935669	997	12	half	half	NN
umn.319510003935669	997	13	cup	cup	NN
umn.319510003935669	997	14	boiling	boiling	NN
umn.319510003935669	997	15	water	water	NN
umn.319510003935669	997	16	.	.	.
umn.319510003935669	998	1	Melt	melt	VB
umn.319510003935669	998	2	sugar	sugar	NN
umn.319510003935669	998	3	to	to	IN
umn.319510003935669	998	4	a	a	DT
umn.319510003935669	998	5	syrup	syrup	NN
umn.319510003935669	998	6	of	of	IN
umn.319510003935669	998	7	light	light	JJ
umn.319510003935669	998	8	brown	brown	JJ
umn.319510003935669	998	9	color	color	NN
umn.319510003935669	998	10	,	,	,
umn.319510003935669	998	11	COOKING	COOKING	NNP
umn.319510003935669	998	12	53	53	CD
umn.319510003935669	998	13	sired	sire	VBD
umn.319510003935669	998	14	,	,	,
umn.319510003935669	998	15	milk	milk	NN
umn.319510003935669	998	16	may	may	MD
umn.319510003935669	998	17	be	be	VB
umn.319510003935669	998	18	used	use	VBN
umn.319510003935669	998	19	instead	instead	RB
umn.319510003935669	998	20	of	of	IN
umn.319510003935669	998	21	water	water	NN
umn.319510003935669	998	22	,	,	,
umn.319510003935669	998	23	cooking	cook	VBG
umn.319510003935669	998	24	three	three	CD
umn.319510003935669	998	25	hours	hour	NNS
umn.319510003935669	998	26	in	in	IN
umn.319510003935669	998	27	a	a	DT
umn.319510003935669	998	28	double	double	JJ
umn.319510003935669	998	29	boiler	boiler	NN
umn.319510003935669	998	30	.	.	.
umn.319510003935669	999	1	LESSON	lesson	NN
umn.319510003935669	999	2	35	35	CD
umn.319510003935669	999	3	.	.	.
umn.319510003935669	1000	1	GENERAL	general	NN
umn.319510003935669	1000	2	DIRECTIONS	direction	NNS
umn.319510003935669	1000	3	FOR	for	IN
umn.319510003935669	1000	4	CANNING	canning	NN
umn.319510003935669	1000	5	:	:	:
umn.319510003935669	1000	6	Care	care	NN
umn.319510003935669	1000	7	should	should	MD
umn.319510003935669	1000	8	be	be	VB
umn.319510003935669	1000	9	taken	take	VBN
umn.319510003935669	1000	10	that	that	IN
umn.319510003935669	1000	11	the	the	DT
umn.319510003935669	1000	12	fruit	fruit	NN
umn.319510003935669	1000	13	selected	select	VBN
umn.319510003935669	1000	14	is	be	VBZ
umn.319510003935669	1000	15	fresh	fresh	JJ
umn.319510003935669	1000	16	,	,	,
umn.319510003935669	1000	17	firm	firm	JJ
umn.319510003935669	1000	18	,	,	,
umn.319510003935669	1000	19	of	of	IN
umn.319510003935669	1000	20	good	good	JJ
umn.319510003935669	1000	21	quality	quality	NN
umn.319510003935669	1000	22	,	,	,
umn.319510003935669	1000	23	and	and	CC
umn.319510003935669	1000	24	not	not	RB
umn.319510003935669	1000	25	over	over	RB
umn.319510003935669	1000	26	-	-	HYPH
umn.319510003935669	1000	27	ripe	ripe	JJ
umn.319510003935669	1000	28	.	.	.
umn.319510003935669	1001	1	If	if	IN
umn.319510003935669	1001	2	over	over	IN
umn.319510003935669	1001	3	-	-	HYPH
umn.319510003935669	1001	4	ripe	ripe	JJ
umn.319510003935669	1001	5	,	,	,
umn.319510003935669	1001	6	some	some	DT
umn.319510003935669	1001	7	of	of	IN
umn.319510003935669	1001	8	the	the	DT
umn.319510003935669	1001	9	spores	spore	NNS
umn.319510003935669	1001	10	may	may	MD
umn.319510003935669	1001	11	not	not	RB
umn.319510003935669	1001	12	be	be	VB
umn.319510003935669	1001	13	destroyed	destroy	VBN
umn.319510003935669	1001	14	by	by	IN
umn.319510003935669	1001	15	boiling	boil	VBG
umn.319510003935669	1001	16	;	;	:
umn.319510003935669	1001	17	then	then	RB
umn.319510003935669	1001	18	fermentation	fermentation	NN
umn.319510003935669	1001	19	will	will	MD
umn.319510003935669	1001	20	begin	begin	VB
umn.319510003935669	1001	21	in	in	IN
umn.319510003935669	1001	22	a	a	DT
umn.319510003935669	1001	23	short	short	JJ
umn.319510003935669	1001	24	time	time	NN
umn.319510003935669	1001	25	.	.	.
umn.319510003935669	1002	1	Allow	allow	VB
umn.319510003935669	1002	2	one	one	CD
umn.319510003935669	1002	3	-	-	HYPH
umn.319510003935669	1002	4	third	third	NN
umn.319510003935669	1002	5	of	of	IN
umn.319510003935669	1002	6	the	the	DT
umn.319510003935669	1002	7	weight	weight	NN
umn.319510003935669	1002	8	of	of	IN
umn.319510003935669	1002	9	the	the	DT
umn.319510003935669	1002	10	fruit	fruit	NN
umn.319510003935669	1002	11	in	in	IN
umn.319510003935669	1002	12	sugar	sugar	NN
umn.319510003935669	1002	13	,	,	,
umn.319510003935669	1002	14	and	and	CC
umn.319510003935669	1002	15	from	from	IN
umn.319510003935669	1002	16	two	two	CD
umn.319510003935669	1002	17	and	and	CC
umn.319510003935669	1002	18	one	one	CD
umn.319510003935669	1002	19	-	-	HYPH
umn.319510003935669	1002	20	half	half	NN
umn.319510003935669	1002	21	to	to	IN
umn.319510003935669	1002	22	three	three	CD
umn.319510003935669	1002	23	cups	cup	NNS
umn.319510003935669	1002	24	of	of	IN
umn.319510003935669	1002	25	water	water	NN
umn.319510003935669	1002	26	to	to	IN
umn.319510003935669	1002	27	each	each	DT
umn.319510003935669	1002	28	pound	pound	NN
umn.319510003935669	1002	29	of	of	IN
umn.319510003935669	1002	30	sugar	sugar	NN
umn.319510003935669	1002	31	.	.	.
umn.319510003935669	1003	1	Boil	boil	VB
umn.319510003935669	1003	2	the	the	DT
umn.319510003935669	1003	3	sugar	sugar	NN
umn.319510003935669	1003	4	and	and	CC
umn.319510003935669	1003	5	water	water	NN
umn.319510003935669	1003	6	together	together	RB
umn.319510003935669	1003	7	for	for	IN
umn.319510003935669	1003	8	two	two	CD
umn.319510003935669	1003	9	minutes	minute	NNS
umn.319510003935669	1003	10	,	,	,
umn.319510003935669	1003	11	to	to	TO
umn.319510003935669	1003	12	make	make	VB
umn.319510003935669	1003	13	a	a	DT
umn.319510003935669	1003	14	thin	thin	JJ
umn.319510003935669	1003	15	syrup	syrup	NN
umn.319510003935669	1003	16	;	;	:
umn.319510003935669	1003	17	then	then	RB
umn.319510003935669	1003	18	cook	cook	VB
umn.319510003935669	1003	19	a	a	DT
umn.319510003935669	1003	20	small	small	JJ
umn.319510003935669	1003	21	quan-	quan-	NN
umn.319510003935669	1003	22	tity	tity	NN
umn.319510003935669	1003	23	of	of	IN
umn.319510003935669	1003	24	the	the	DT
umn.319510003935669	1003	25	fruit	fruit	NN
umn.319510003935669	1003	26	at	at	IN
umn.319510003935669	1003	27	a	a	DT
umn.319510003935669	1003	28	time	time	NN
umn.319510003935669	1003	29	in	in	IN
umn.319510003935669	1003	30	the	the	DT
umn.319510003935669	1003	31	syrup	syrup	NN
umn.319510003935669	1003	32	;	;	:
umn.319510003935669	1003	33	this	this	DT
umn.319510003935669	1003	34	keeps	keep	VBZ
umn.319510003935669	1003	35	the	the	DT
umn.319510003935669	1003	36	fruit	fruit	NN
umn.319510003935669	1003	37	in	in	IN
umn.319510003935669	1003	38	perfect	perfect	JJ
umn.319510003935669	1003	39	shape	shape	NN
umn.319510003935669	1003	40	.	.	.
umn.319510003935669	1004	1	Hard	hard	JJ
umn.319510003935669	1004	2	fruits	fruit	NNS
umn.319510003935669	1004	3	may	may	MD
umn.319510003935669	1004	4	be	be	VB
umn.319510003935669	1004	5	cooked	cook	VBN
umn.319510003935669	1004	6	in	in	IN
umn.319510003935669	1004	7	clear	clear	JJ
umn.319510003935669	1004	8	boiling	boiling	NN
umn.319510003935669	1004	9	water	water	NN
umn.319510003935669	1004	10	until	until	IN
umn.319510003935669	1004	11	nearly	nearly	RB
umn.319510003935669	1004	12	soft	soft	JJ
umn.319510003935669	1004	13	,	,	,
umn.319510003935669	1004	14	then	then	RB
umn.319510003935669	1004	15	placed	place	VBN
umn.319510003935669	1004	16	in	in	IN
umn.319510003935669	1004	17	the	the	DT
umn.319510003935669	1004	18	syrup	syrup	NN
umn.319510003935669	1004	19	to	to	TO
umn.319510003935669	1004	20	finish	finish	VB
umn.319510003935669	1004	21	cooking	cooking	NN
umn.319510003935669	1004	22	.	.	.
umn.319510003935669	1005	1	Sterilized	sterilized	JJ
umn.319510003935669	1005	2	jars	jar	NNS
umn.319510003935669	1005	3	are	be	VBP
umn.319510003935669	1005	4	first	first	RB
umn.319510003935669	1005	5	filled	fill	VBN
umn.319510003935669	1005	6	with	with	IN
umn.319510003935669	1005	7	the	the	DT
umn.319510003935669	1005	8	fruit	fruit	NN
umn.319510003935669	1005	9	,	,	,
umn.319510003935669	1005	10	and	and	CC
umn.319510003935669	1005	11	then	then	RB
umn.319510003935669	1005	12	enough	enough	JJ
umn.319510003935669	1005	13	of	of	IN
umn.319510003935669	1005	14	the	the	DT
umn.319510003935669	1005	15	syrup	syrup	NN
umn.319510003935669	1005	16	poured	pour	VBD
umn.319510003935669	1005	17	over	over	RP
umn.319510003935669	1005	18	to	to	TO
umn.319510003935669	1005	19	overflow	overflow	VB
umn.319510003935669	1005	20	the	the	DT
umn.319510003935669	1005	21	jars	jar	NNS
umn.319510003935669	1005	22	.	.	.
umn.319510003935669	1006	1	Insert	insert	VB
umn.319510003935669	1006	2	a	a	DT
umn.319510003935669	1006	3	spoon	spoon	NN
umn.319510003935669	1006	4	between	between	IN
umn.319510003935669	1006	5	fruit	fruit	NN
umn.319510003935669	1006	6	and	and	CC
umn.319510003935669	1006	7	jar	jar	NN
umn.319510003935669	1006	8	,	,	,
umn.319510003935669	1006	9	to	to	TO
umn.319510003935669	1006	10	allow	allow	VB
umn.319510003935669	1006	11	the	the	DT
umn.319510003935669	1006	12	bubbles	bubble	NNS
umn.319510003935669	1006	13	of	of	IN
umn.319510003935669	1006	14	air	air	NN
umn.319510003935669	1006	15	to	to	TO
umn.319510003935669	1006	16	rise	rise	VB
umn.319510003935669	1006	17	to	to	IN
umn.319510003935669	1006	18	the	the	DT
umn.319510003935669	1006	19	top	top	NN
umn.319510003935669	1006	20	;	;	:
umn.319510003935669	1006	21	then	then	RB
umn.319510003935669	1006	22	put	put	VB
umn.319510003935669	1006	23	on	on	IN
umn.319510003935669	1006	24	the	the	DT
umn.319510003935669	1006	25	rubbers	rubber	NNS
umn.319510003935669	1006	26	and	and	CC
umn.319510003935669	1006	27	screw	screw	VB
umn.319510003935669	1006	28	on	on	RP
umn.319510003935669	1006	29	sterilized	sterilize	VBN
umn.319510003935669	1006	30	covers	cover	NNS
umn.319510003935669	1006	31	.	.	.
umn.319510003935669	1007	1	As	as	IN
umn.319510003935669	1007	2	the	the	DT
umn.319510003935669	1007	3	fruit	fruit	NN
umn.319510003935669	1007	4	cools	cool	VBZ
umn.319510003935669	1007	5	,	,	,
umn.319510003935669	1007	6	screw	screw	NNP
umn.319510003935669	1007	7	covers	cover	VBZ
umn.319510003935669	1007	8	again	again	RB
umn.319510003935669	1007	9	,	,	,
umn.319510003935669	1007	10	as	as	RB
umn.319510003935669	1007	11	tightly	tightly	RB
umn.319510003935669	1007	12	as	as	IN
umn.319510003935669	1007	13	possible	possible	JJ
umn.319510003935669	1007	14	.	.	.
umn.319510003935669	1008	1	When	when	WRB
umn.319510003935669	1008	2	cold	cold	JJ
umn.319510003935669	1008	3	,	,	,
umn.319510003935669	1008	4	tighten	tighten	VB
umn.319510003935669	1008	5	again	again	RB
umn.319510003935669	1008	6	.	.	.
umn.319510003935669	1009	1	While	while	IN
umn.319510003935669	1009	2	filling	fill	VBG
umn.319510003935669	1009	3	the	the	DT
umn.319510003935669	1009	4	jars	jar	NNS
umn.319510003935669	1009	5	,	,	,
umn.319510003935669	1009	6	place	place	VB
umn.319510003935669	1009	7	them	-PRON-	PRP
umn.319510003935669	1009	8	on	on	IN
umn.319510003935669	1009	9	a	a	DT
umn.319510003935669	1009	10	cloth	cloth	NN
umn.319510003935669	1009	11	wrung	wring	VBD
umn.319510003935669	1009	12	out	out	IN
umn.319510003935669	1009	13	of	of	IN
umn.319510003935669	1009	14	hot	hot	JJ
umn.319510003935669	1009	15	water	water	NN
umn.319510003935669	1009	16	,	,	,
umn.319510003935669	1009	17	to	to	TO
umn.319510003935669	1009	18	keep	keep	VB
umn.319510003935669	1009	19	from	from	IN
umn.319510003935669	1009	20	breaking	break	VBG
umn.319510003935669	1009	21	.	.	.
umn.319510003935669	1010	1	To	to	TO
umn.319510003935669	1010	2	STERILIZE	sterilize	VB
umn.319510003935669	1010	3	JARS	jar	NNS
umn.319510003935669	1010	4	:	:	:
umn.319510003935669	1010	5	Wash	wash	VB
umn.319510003935669	1010	6	the	the	DT
umn.319510003935669	1010	7	jars	jar	NNS
umn.319510003935669	1010	8	and	and	CC
umn.319510003935669	1010	9	fill	fill	VB
umn.319510003935669	1010	10	them	-PRON-	PRP
umn.319510003935669	1010	11	with	with	IN
umn.319510003935669	1010	12	cold	cold	JJ
umn.319510003935669	1010	13	water	water	NN
umn.319510003935669	1010	14	.	.	.
umn.319510003935669	1011	1	Place	place	NN
umn.319510003935669	1011	2	in	in	IN
umn.319510003935669	1011	3	a	a	DT
umn.319510003935669	1011	4	kettle	kettle	NN
umn.319510003935669	1011	5	on	on	IN
umn.319510003935669	1011	6	a	a	DT
umn.319510003935669	1011	7	trivet	trivet	NN
umn.319510003935669	1011	8	,	,	,
umn.319510003935669	1011	9	and	and	CC
umn.319510003935669	1011	10	surround	surround	VB
umn.319510003935669	1011	11	with	with	IN
umn.319510003935669	1011	12	cold	cold	JJ
umn.319510003935669	1011	13	water	water	NN
umn.319510003935669	1011	14	.	.	.
umn.319510003935669	1012	1	Heat	heat	NN
umn.319510003935669	1012	2	gradually	gradually	RB
umn.319510003935669	1012	3	to	to	IN
umn.319510003935669	1012	4	boiling	boiling	NN
umn.319510003935669	1012	5	point	point	NN
umn.319510003935669	1012	6	,	,	,
umn.319510003935669	1012	7	then	then	RB
umn.319510003935669	1012	8	re-	re-	RB
umn.319510003935669	1012	9	move	move	VBP
umn.319510003935669	1012	10	from	from	IN
umn.319510003935669	1012	11	the	the	DT
umn.319510003935669	1012	12	water	water	NN
umn.319510003935669	1012	13	,	,	,
umn.319510003935669	1012	14	empty	empty	JJ
umn.319510003935669	1012	15	,	,	,
umn.319510003935669	1012	16	and	and	CC
umn.319510003935669	1012	17	fill	fill	VB
umn.319510003935669	1012	18	with	with	IN
umn.319510003935669	1012	19	fruit	fruit	NN
umn.319510003935669	1012	20	while	while	IN
umn.319510003935669	1012	21	hot	hot	JJ
umn.319510003935669	1012	22	.	.	.
umn.319510003935669	1013	1	Allow	allow	VB
umn.319510003935669	1013	2	the	the	DT
umn.319510003935669	1013	3	covers	cover	NNS
umn.319510003935669	1013	4	to	to	TO
umn.319510003935669	1013	5	stand	stand	VB
umn.319510003935669	1013	6	in	in	IN
umn.319510003935669	1013	7	hot	hot	JJ
umn.319510003935669	1013	8	water	water	NN
umn.319510003935669	1013	9	five	five	CD
umn.319510003935669	1013	10	minutes	minute	NNS
umn.319510003935669	1013	11	,	,	,
umn.319510003935669	1013	12	before	before	IN
umn.319510003935669	1013	13	placing	place	VBG
umn.319510003935669	1013	14	them	-PRON-	PRP
umn.319510003935669	1013	15	on	on	IN
umn.319510003935669	1013	16	the	the	DT
umn.319510003935669	1013	17	jars	jar	NNS
umn.319510003935669	1013	18	.	.	.
umn.319510003935669	1014	1	Dip	dip	VB
umn.319510003935669	1014	2	the	the	DT
umn.319510003935669	1014	3	bands	band	NNS
umn.319510003935669	1014	4	in	in	IN
umn.319510003935669	1014	5	hot	hot	JJ
umn.319510003935669	1014	6	water	water	NN
umn.319510003935669	1014	7	quickly	quickly	RB
umn.319510003935669	1014	8	.	.	.
umn.319510003935669	1015	1	Use	use	VB
umn.319510003935669	1015	2	no	no	DT
umn.319510003935669	1015	3	old	old	JJ
umn.319510003935669	1015	4	rubbers	rubber	NNS
umn.319510003935669	1015	5	.	.	.
umn.319510003935669	1016	1	If	if	IN
umn.319510003935669	1016	2	the	the	DT
umn.319510003935669	1016	3	rims	rim	NNS
umn.319510003935669	1016	4	of	of	IN
umn.319510003935669	1016	5	the	the	DT
umn.319510003935669	1016	6	covers	cover	NNS
umn.319510003935669	1016	7	are	be	VBP
umn.319510003935669	1016	8	bent	bent	JJ
umn.319510003935669	1016	9	,	,	,
umn.319510003935669	1016	10	air	air	NN
umn.319510003935669	1016	11	will	will	MD
umn.319510003935669	1016	12	enter	enter	VB
umn.319510003935669	1016	13	the	the	DT
umn.319510003935669	1016	14	cans	can	NNS
umn.319510003935669	1016	15	.	.	.
umn.319510003935669	1017	1	CANNED	CANNED	NNP
umn.319510003935669	1017	2	PEACHES	peach	NNS
umn.319510003935669	1017	3	:	:	:
umn.319510003935669	1017	4	Wipe	wipe	VB
umn.319510003935669	1017	5	the	the	DT
umn.319510003935669	1017	6	peaches	peach	NNS
umn.319510003935669	1017	7	and	and	CC
umn.319510003935669	1017	8	place	place	NN
umn.319510003935669	1017	9	in	in	IN
umn.319510003935669	1017	10	boiling	boil	VBG
umn.319510003935669	1017	11	water	water	NN
umn.319510003935669	1017	12	,	,	,
umn.319510003935669	1017	13	allowing	allow	VBG
umn.319510003935669	1017	14	them	-PRON-	PRP
umn.319510003935669	1017	15	to	to	TO
umn.319510003935669	1017	16	stand	stand	VB
umn.319510003935669	1017	17	just	just	RB
umn.319510003935669	1017	18	long	long	RB
umn.319510003935669	1017	19	enough	enough	RB
umn.319510003935669	1017	20	to	to	TO
umn.319510003935669	1017	21	loosen	loosen	VB
umn.319510003935669	1017	22	the	the	DT
umn.319510003935669	1017	23	skins	skin	NNS
umn.319510003935669	1017	24	.	.	.
umn.319510003935669	1018	1	Remove	remove	VB
umn.319510003935669	1018	2	the	the	DT
umn.319510003935669	1018	3	skins	skin	NNS
umn.319510003935669	1018	4	,	,	,
umn.319510003935669	1018	5	and	and	CC
umn.319510003935669	1018	6	cook	cook	VB
umn.319510003935669	1018	7	the	the	DT
umn.319510003935669	1018	8	fruit	fruit	NN
umn.319510003935669	1018	9	at	at	IN
umn.319510003935669	1018	10	once	once	RB
umn.319510003935669	1018	11	,	,	,
umn.319510003935669	1018	12	that	that	IN
umn.319510003935669	1018	13	it	-PRON-	PRP
umn.319510003935669	1018	14	may	may	MD
umn.319510003935669	1018	15	not	not	RB
umn.319510003935669	1018	16	discolor	discolor	VB
umn.319510003935669	1018	17	;	;	:
umn.319510003935669	1018	18	following	follow	VBG
umn.319510003935669	1018	19	the	the	DT
umn.319510003935669	1018	20	general	general	JJ
umn.319510003935669	1018	21	directions	direction	NNS
umn.319510003935669	1018	22	for	for	IN
umn.319510003935669	1018	23	canning	canning	NN
umn.319510003935669	1018	24	.	.	.
umn.319510003935669	1019	1	LESSON	LESSON	NNP
umn.319510003935669	1019	2	36	36	CD
umn.319510003935669	1019	3	.	.	.
umn.319510003935669	1020	1	TABLE	table	NN
umn.319510003935669	1020	2	SETTING	setting	NN
umn.319510003935669	1020	3	,	,	,
umn.319510003935669	1020	4	GENERAL	general	NN
umn.319510003935669	1020	5	:	:	:
umn.319510003935669	1020	6	A	a	DT
umn.319510003935669	1020	7	table	table	NN
umn.319510003935669	1020	8	should	should	MD
umn.319510003935669	1020	9	be	be	VB
umn.319510003935669	1020	10	made	make	VBN
umn.319510003935669	1020	11	54	54	CD
umn.319510003935669	1020	12	DOMESTIC	domestic	JJ
umn.319510003935669	1020	13	SCIENCE	science	NN
umn.319510003935669	1020	14	to	to	TO
umn.319510003935669	1020	15	look	look	VB
umn.319510003935669	1020	16	as	as	RB
umn.319510003935669	1020	17	neat	neat	JJ
umn.319510003935669	1020	18	and	and	CC
umn.319510003935669	1020	19	attractive	attractive	JJ
umn.319510003935669	1020	20	as	as	IN
umn.319510003935669	1020	21	possible	possible	JJ
umn.319510003935669	1020	22	.	.	.
umn.319510003935669	1021	1	Dust	dust	VB
umn.319510003935669	1021	2	the	the	DT
umn.319510003935669	1021	3	table	table	NN
umn.319510003935669	1021	4	,	,	,
umn.319510003935669	1021	5	and	and	CC
umn.319510003935669	1021	6	lay	lie	VBD
umn.319510003935669	1021	7	on	on	RP
umn.319510003935669	1021	8	,	,	,
umn.319510003935669	1021	9	evenly	evenly	RB
umn.319510003935669	1021	10	,	,	,
umn.319510003935669	1021	11	a	a	DT
umn.319510003935669	1021	12	cloth	cloth	NN
umn.319510003935669	1021	13	of	of	IN
umn.319510003935669	1021	14	felt	feel	VBN
umn.319510003935669	1021	15	,	,	,
umn.319510003935669	1021	16	flannel	flannel	NN
umn.319510003935669	1021	17	,	,	,
umn.319510003935669	1021	18	or	or	CC
umn.319510003935669	1021	19	cotton	cotton	NN
umn.319510003935669	1021	20	flannel	flannel	NN
umn.319510003935669	1021	21	.	.	.
umn.319510003935669	1022	1	Spread	spread	VB
umn.319510003935669	1022	2	the	the	DT
umn.319510003935669	1022	3	table	table	NN
umn.319510003935669	1022	4	cloth	cloth	NN
umn.319510003935669	1022	5	evenly	evenly	RB
umn.319510003935669	1022	6	over	over	IN
umn.319510003935669	1022	7	this	this	DT
umn.319510003935669	1022	8	.	.	.
umn.319510003935669	1023	1	Lay	lay	VB
umn.319510003935669	1023	2	the	the	DT
umn.319510003935669	1023	3	table	table	NN
umn.319510003935669	1023	4	cloth	cloth	NN
umn.319510003935669	1023	5	with	with	IN
umn.319510003935669	1023	6	hemmed	hem	VBN
umn.319510003935669	1023	7	edges	edge	NNS
umn.319510003935669	1023	8	underneath	underneath	RB
umn.319510003935669	1023	9	,	,	,
umn.319510003935669	1023	10	and	and	CC
umn.319510003935669	1023	11	the	the	DT
umn.319510003935669	1023	12	lines	line	NNS
umn.319510003935669	1023	13	of	of	IN
umn.319510003935669	1023	14	the	the	DT
umn.319510003935669	1023	15	cloth	cloth	NN
umn.319510003935669	1023	16	parallel	parallel	NN
umn.319510003935669	1023	17	with	with	IN
umn.319510003935669	1023	18	the	the	DT
umn.319510003935669	1023	19	edges	edge	NNS
umn.319510003935669	1023	20	of	of	IN
umn.319510003935669	1023	21	the	the	DT
umn.319510003935669	1023	22	table	table	NN
umn.319510003935669	1023	23	.	.	.
umn.319510003935669	1024	1	Place	place	VB
umn.319510003935669	1024	2	the	the	DT
umn.319510003935669	1024	3	knife	knife	NN
umn.319510003935669	1024	4	at	at	IN
umn.319510003935669	1024	5	the	the	DT
umn.319510003935669	1024	6	right	right	JJ
umn.319510003935669	1024	7	hand	hand	NN
umn.319510003935669	1024	8	,	,	,
umn.319510003935669	1024	9	with	with	IN
umn.319510003935669	1024	10	the	the	DT
umn.319510003935669	1024	11	sharp	sharp	JJ
umn.319510003935669	1024	12	edge	edge	NN
umn.319510003935669	1024	13	turned	turn	VBD
umn.319510003935669	1024	14	to	to	IN
umn.319510003935669	1024	15	the	the	DT
umn.319510003935669	1024	16	left	left	NN
umn.319510003935669	1024	17	,	,	,
umn.319510003935669	1024	18	and	and	CC
umn.319510003935669	1024	19	the	the	DT
umn.319510003935669	1024	20	fork	fork	NN
umn.319510003935669	1024	21	at	at	IN
umn.319510003935669	1024	22	the	the	DT
umn.319510003935669	1024	23	left	left	JJ
umn.319510003935669	1024	24	hand	hand	NN
umn.319510003935669	1024	25	,	,	,
umn.319510003935669	1024	26	with	with	IN
umn.319510003935669	1024	27	the	the	DT
umn.319510003935669	1024	28	prongs	prong	NNS
umn.319510003935669	1024	29	turned	turn	VBD
umn.319510003935669	1024	30	upward	upward	RB
umn.319510003935669	1024	31	.	.	.
umn.319510003935669	1025	1	Spoons	spoon	NNS
umn.319510003935669	1025	2	are	be	VBP
umn.319510003935669	1025	3	placed	place	VBN
umn.319510003935669	1025	4	to	to	IN
umn.319510003935669	1025	5	the	the	DT
umn.319510003935669	1025	6	right	right	NN
umn.319510003935669	1025	7	of	of	IN
umn.319510003935669	1025	8	the	the	DT
umn.319510003935669	1025	9	knife	knife	NN
umn.319510003935669	1025	10	,	,	,
umn.319510003935669	1025	11	and	and	CC
umn.319510003935669	1025	12	the	the	DT
umn.319510003935669	1025	13	napkin	napkin	NN
umn.319510003935669	1025	14	to	to	IN
umn.319510003935669	1025	15	the	the	DT
umn.319510003935669	1025	16	left	left	NN
umn.319510003935669	1025	17	of	of	IN
umn.319510003935669	1025	18	the	the	DT
umn.319510003935669	1025	19	fork	fork	NN
umn.319510003935669	1025	20	.	.	.
umn.319510003935669	1026	1	All	all	RB
umn.319510003935669	1026	2	about	about	RB
umn.319510003935669	1026	3	two	two	CD
umn.319510003935669	1026	4	inches	inch	NNS
umn.319510003935669	1026	5	from	from	IN
umn.319510003935669	1026	6	the	the	DT
umn.319510003935669	1026	7	edge	edge	NN
umn.319510003935669	1026	8	of	of	IN
umn.319510003935669	1026	9	the	the	DT
umn.319510003935669	1026	10	table	table	NN
umn.319510003935669	1026	11	.	.	.
umn.319510003935669	1027	1	Place	place	VB
umn.319510003935669	1027	2	the	the	DT
umn.319510003935669	1027	3	tumbler	tumbler	NN
umn.319510003935669	1027	4	near	near	IN
umn.319510003935669	1027	5	the	the	DT
umn.319510003935669	1027	6	end	end	NN
umn.319510003935669	1027	7	of	of	IN
umn.319510003935669	1027	8	the	the	DT
umn.319510003935669	1027	9	knife	knife	NN
umn.319510003935669	1027	10	blade	blade	NN
umn.319510003935669	1027	11	,	,	,
umn.319510003935669	1027	12	and	and	CC
umn.319510003935669	1027	13	the	the	DT
umn.319510003935669	1027	14	butter	butter	NN
umn.319510003935669	1027	15	plate	plate	NN
umn.319510003935669	1027	16	beside	beside	IN
umn.319510003935669	1027	17	it	-PRON-	PRP
umn.319510003935669	1027	18	.	.	.
umn.319510003935669	1028	1	When	when	WRB
umn.319510003935669	1028	2	bread	bread	NN
umn.319510003935669	1028	3	and	and	CC
umn.319510003935669	1028	4	butter	butter	NN
umn.319510003935669	1028	5	plates	plate	NNS
umn.319510003935669	1028	6	are	be	VBP
umn.319510003935669	1028	7	used	use	VBN
umn.319510003935669	1028	8	,	,	,
umn.319510003935669	1028	9	place	place	VB
umn.319510003935669	1028	10	one	one	CD
umn.319510003935669	1028	11	at	at	IN
umn.319510003935669	1028	12	the	the	DT
umn.319510003935669	1028	13	left	left	NN
umn.319510003935669	1028	14	of	of	IN
umn.319510003935669	1028	15	the	the	DT
umn.319510003935669	1028	16	fork	fork	NN
umn.319510003935669	1028	17	.	.	.
umn.319510003935669	1029	1	Place	place	VB
umn.319510003935669	1029	2	everything	everything	NN
umn.319510003935669	1029	3	straight	straight	RB
umn.319510003935669	1029	4	on	on	IN
umn.319510003935669	1029	5	the	the	DT
umn.319510003935669	1029	6	table	table	NN
umn.319510003935669	1029	7	.	.	.
umn.319510003935669	1030	1	Invert	invert	VB
umn.319510003935669	1030	2	no	no	DT
umn.319510003935669	1030	3	dishes	dish	NNS
umn.319510003935669	1030	4	.	.	.
umn.319510003935669	1031	1	GENERAL	general	NN
umn.319510003935669	1031	2	DIRECTIONS	direction	NNS
umn.319510003935669	1031	3	FOR	for	IN
umn.319510003935669	1031	4	SERVING	serve	VBG
umn.319510003935669	1031	5	.	.	.
umn.319510003935669	1032	1	When	when	WRB
umn.319510003935669	1032	2	a	a	DT
umn.319510003935669	1032	3	waiter	waiter	NN
umn.319510003935669	1032	4	serves	serve	VBZ
umn.319510003935669	1032	5	the	the	DT
umn.319510003935669	1032	6	food	food	NN
umn.319510003935669	1032	7	,	,	,
umn.319510003935669	1032	8	it	-PRON-	PRP
umn.319510003935669	1032	9	should	should	MD
umn.319510003935669	1032	10	be	be	VB
umn.319510003935669	1032	11	passed	pass	VBN
umn.319510003935669	1032	12	on	on	IN
umn.319510003935669	1032	13	the	the	DT
umn.319510003935669	1032	14	left	left	JJ
umn.319510003935669	1032	15	side	side	NN
umn.319510003935669	1032	16	of	of	IN
umn.319510003935669	1032	17	each	each	DT
umn.319510003935669	1032	18	person	person	NN
umn.319510003935669	1032	19	.	.	.
umn.319510003935669	1033	1	In	in	IN
umn.319510003935669	1033	2	placing	place	VBG
umn.319510003935669	1033	3	a	a	DT
umn.319510003935669	1033	4	dish	dish	NN
umn.319510003935669	1033	5	in	in	IN
umn.319510003935669	1033	6	front	front	NN
umn.319510003935669	1033	7	of	of	IN
umn.319510003935669	1033	8	a	a	DT
umn.319510003935669	1033	9	person	person	NN
umn.319510003935669	1033	10	,	,	,
umn.319510003935669	1033	11	the	the	DT
umn.319510003935669	1033	12	waiter	waiter	NN
umn.319510003935669	1033	13	should	should	MD
umn.319510003935669	1033	14	stand	stand	VB
umn.319510003935669	1033	15	at	at	IN
umn.319510003935669	1033	16	the	the	DT
umn.319510003935669	1033	17	right	right	NN
umn.319510003935669	1033	18	.	.	.
umn.319510003935669	1034	1	The	the	DT
umn.319510003935669	1034	2	dishes	dish	NNS
umn.319510003935669	1034	3	should	should	MD
umn.319510003935669	1034	4	be	be	VB
umn.319510003935669	1034	5	removed	remove	VBN
umn.319510003935669	1034	6	from	from	IN
umn.319510003935669	1034	7	the	the	DT
umn.319510003935669	1034	8	right	right	JJ
umn.319510003935669	1034	9	side	side	NN
umn.319510003935669	1034	10	.	.	.
umn.319510003935669	1035	1	In	in	IN
umn.319510003935669	1035	2	setting	set	VBG
umn.319510003935669	1035	3	the	the	DT
umn.319510003935669	1035	4	table	table	NN
umn.319510003935669	1035	5	,	,	,
umn.319510003935669	1035	6	try	try	VB
umn.319510003935669	1035	7	not	not	RB
umn.319510003935669	1035	8	to	to	TO
umn.319510003935669	1035	9	forget	forget	VB
umn.319510003935669	1035	10	anything	anything	NN
umn.319510003935669	1035	11	.	.	.
umn.319510003935669	1036	1	Care	care	VB
umn.319510003935669	1036	2	in	in	IN
umn.319510003935669	1036	3	setting	set	VBG
umn.319510003935669	1036	4	the	the	DT
umn.319510003935669	1036	5	table	table	NN
umn.319510003935669	1036	6	contributes	contribute	VBZ
umn.319510003935669	1036	7	much	much	JJ
umn.319510003935669	1036	8	to	to	IN
umn.319510003935669	1036	9	the	the	DT
umn.319510003935669	1036	10	comfort	comfort	NN
umn.319510003935669	1036	11	of	of	IN
umn.319510003935669	1036	12	the	the	DT
umn.319510003935669	1036	13	household	household	NN
umn.319510003935669	1036	14	.	.	.
umn.319510003935669	1037	1	Fig	Fig	NNP
umn.319510003935669	1037	2	.	.	.
umn.319510003935669	1038	1	14	14	CD
umn.319510003935669	1038	2	.	.	.
umn.319510003935669	1039	1	TABLE	table	NN
umn.319510003935669	1039	2	SETTING	setting	NN
umn.319510003935669	1039	3	.	.	.
umn.319510003935669	1040	1	DIAGRAM	DIAGRAM	NNP
umn.319510003935669	1040	2	No	no	UH
umn.319510003935669	1040	3	.	.	.
umn.319510003935669	1041	1	1	1	LS
umn.319510003935669	1041	2	.	.	.
umn.319510003935669	1042	1	1	1	LS
umn.319510003935669	1042	2	.	.	.
umn.319510003935669	1043	1	Knife	knife	NN
umn.319510003935669	1043	2	.	.	.
umn.319510003935669	1044	1	4	4	LS
umn.319510003935669	1044	2	.	.	.
umn.319510003935669	1045	1	Napkin	Napkin	NNP
umn.319510003935669	1045	2	.	.	.
umn.319510003935669	1046	1	2	2	LS
umn.319510003935669	1046	2	.	.	.
umn.319510003935669	1047	1	Fork	fork	VB
umn.319510003935669	1047	2	.	.	.
umn.319510003935669	1048	1	5	5	LS
umn.319510003935669	1048	2	.	.	.
umn.319510003935669	1049	1	Tumbler	Tumbler	NNP
umn.319510003935669	1049	2	.	.	.
umn.319510003935669	1050	1	3	3	LS
umn.319510003935669	1050	2	.	.	.
umn.319510003935669	1051	1	Spoon	spoon	VB
umn.319510003935669	1051	2	.	.	.
umn.319510003935669	1052	1	6	6	LS
umn.319510003935669	1052	2	.	.	.
umn.319510003935669	1053	1	Butter	Butter	NNP
umn.319510003935669	1053	2	Plate	Plate	NNP
umn.319510003935669	1053	3	.	.	.
umn.319510003935669	1054	1	COOKING	cooking	NN
umn.319510003935669	1054	2	55	55	CD
umn.319510003935669	1054	3	0	0	CD
umn.319510003935669	1054	4	11	11	CD
umn.319510003935669	1054	5	路​可	路​可	NNP
umn.319510003935669	1054	6	​TSEO	​tseo	NN
umn.319510003935669	1054	7	Fig	Fig	NNP
umn.319510003935669	1054	8	.	.	.
umn.319510003935669	1055	1	15	15	CD
umn.319510003935669	1055	2	.	.	.
umn.319510003935669	1056	1	TABLE	table	NN
umn.319510003935669	1056	2	SETTING	setting	NN
umn.319510003935669	1056	3	,	,	,
umn.319510003935669	1056	4	DIAGRAM	DIAGRAM	NNP
umn.319510003935669	1056	5	No	no	NN
umn.319510003935669	1056	6	.	.	.
umn.319510003935669	1057	1	2	2	LS
umn.319510003935669	1057	2	.	.	.
umn.319510003935669	1058	1	1	1	LS
umn.319510003935669	1058	2	.	.	.
umn.319510003935669	1059	1	Knife	knife	NN
umn.319510003935669	1059	2	.	.	.
umn.319510003935669	1060	1	7	7	CD
umn.319510003935669	1060	2	.	.	.
umn.319510003935669	1061	1	Hot	hot	JJ
umn.319510003935669	1061	2	-	-	HYPH
umn.319510003935669	1061	3	water	water	NN
umn.319510003935669	1061	4	Pitcher	pitcher	NN
umn.319510003935669	1061	5	.	.	.
umn.319510003935669	1062	1	2	2	LS
umn.319510003935669	1062	2	.	.	.
umn.319510003935669	1063	1	Fork	fork	VB
umn.319510003935669	1063	2	,	,	,
umn.319510003935669	1063	3	8	8	CD
umn.319510003935669	1063	4	.	.	.
umn.319510003935669	1064	1	Cream	cream	NN
umn.319510003935669	1064	2	Pitcher	pitcher	NN
umn.319510003935669	1064	3	.	.	.
umn.319510003935669	1065	1	3	3	LS
umn.319510003935669	1065	2	.	.	.
umn.319510003935669	1066	1	Napkin	Napkin	NNP
umn.319510003935669	1066	2	.	.	.
umn.319510003935669	1067	1	9	9	LS
umn.319510003935669	1067	2	.	.	.
umn.319510003935669	1068	1	Sugar	sugar	NN
umn.319510003935669	1068	2	-	-	HYPH
umn.319510003935669	1068	3	bowl	bowl	NN
umn.319510003935669	1068	4	.	.	.
umn.319510003935669	1069	1	4	4	LS
umn.319510003935669	1069	2	.	.	.
umn.319510003935669	1070	1	Tumbler	Tumbler	NNP
umn.319510003935669	1070	2	.	.	.
umn.319510003935669	1071	1	10	10	CD
umn.319510003935669	1071	2	.	.	.
umn.319510003935669	1072	1	Spoon	spoon	NN
umn.319510003935669	1072	2	-	-	HYPH
umn.319510003935669	1072	3	holder	holder	NN
umn.319510003935669	1072	4	.	.	.
umn.319510003935669	1073	1	5	5	LS
umn.319510003935669	1073	2	.	.	.
umn.319510003935669	1074	1	Butter	Butter	NNP
umn.319510003935669	1074	2	Plate	Plate	NNP
umn.319510003935669	1074	3	.	.	.
umn.319510003935669	1075	1	11	11	CD
umn.319510003935669	1075	2	.	.	.
umn.319510003935669	1076	1	Cups	cup	NNS
umn.319510003935669	1076	2	and	and	CC
umn.319510003935669	1076	3	Saucers	Saucers	NNPS
umn.319510003935669	1076	4	,	,	,
umn.319510003935669	1076	5	6	6	CD
umn.319510003935669	1076	6	.	.	.
umn.319510003935669	1077	1	Coffee	coffee	NN
umn.319510003935669	1077	2	-	-	HYPH
umn.319510003935669	1077	3	pot	pot	NN
umn.319510003935669	1077	4	.	.	.
umn.319510003935669	1078	1	COOKING	COOKING	NNP
umn.319510003935669	1078	2	PART	PART	NNP
umn.319510003935669	1078	3	III	III	NNP
umn.319510003935669	1078	4	.	.	.
umn.319510003935669	1079	1	EIGHTH	EIGHTH	NNP
umn.319510003935669	1079	2	YEAR	YEAR	NNP
umn.319510003935669	1079	3	.	.	.
umn.319510003935669	1080	1	LESSON	lesson	NN
umn.319510003935669	1080	2	1	1	CD
umn.319510003935669	1080	3	.	.	.
umn.319510003935669	1081	1	WATER	water	NN
umn.319510003935669	1081	2	:	:	:
umn.319510003935669	1081	3	Review	Review	NNP
umn.319510003935669	1081	4	of	of	IN
umn.319510003935669	1081	5	lesson	lesson	NN
umn.319510003935669	1081	6	X.	X.	NNP
umn.319510003935669	1081	7	,	,	,
umn.319510003935669	1081	8	seventh	seventh	JJ
umn.319510003935669	1081	9	year	year	NN
umn.319510003935669	1081	10	.	.	.
umn.319510003935669	1082	1	Water	water	NN
umn.319510003935669	1082	2	is	be	VBZ
umn.319510003935669	1082	3	called	call	VBN
umn.319510003935669	1082	4	“	"	``
umn.319510003935669	1082	5	hard	hard	JJ
umn.319510003935669	1082	6	”	"	''
umn.319510003935669	1082	7	or	or	CC
umn.319510003935669	1082	8	“	"	``
umn.319510003935669	1082	9	soft	soft	JJ
umn.319510003935669	1082	10	,	,	,
umn.319510003935669	1082	11	”	"	''
umn.319510003935669	1082	12	according	accord	VBG
umn.319510003935669	1082	13	to	to	IN
umn.319510003935669	1082	14	the	the	DT
umn.319510003935669	1082	15	amount	amount	NN
umn.319510003935669	1082	16	of	of	IN
umn.319510003935669	1082	17	miner-	miner-	NNP
umn.319510003935669	1082	18	,	,	,
umn.319510003935669	1082	19	al	al	NNP
umn.319510003935669	1082	20	matter	matter	NN
umn.319510003935669	1082	21	in	in	IN
umn.319510003935669	1082	22	suspension	suspension	NN
umn.319510003935669	1082	23	in	in	IN
umn.319510003935669	1082	24	it	-PRON-	PRP
umn.319510003935669	1082	25	.	.	.
umn.319510003935669	1083	1	Lime	lime	NN
umn.319510003935669	1083	2	is	be	VBZ
umn.319510003935669	1083	3	the	the	DT
umn.319510003935669	1083	4	principal	principal	JJ
umn.319510003935669	1083	5	miner-	miner-	XX
umn.319510003935669	1083	6	al	al	NNP
umn.319510003935669	1083	7	substance	substance	NN
umn.319510003935669	1083	8	found	find	VBN
umn.319510003935669	1083	9	in	in	IN
umn.319510003935669	1083	10	water	water	NN
umn.319510003935669	1083	11	from	from	IN
umn.319510003935669	1083	12	common	common	JJ
umn.319510003935669	1083	13	sources	source	NNS
umn.319510003935669	1083	14	.	.	.
umn.319510003935669	1084	1	The	the	DT
umn.319510003935669	1084	2	grayish	grayish	JJ
umn.319510003935669	1084	3	white	white	JJ
umn.319510003935669	1084	4	coating	coating	NN
umn.319510003935669	1084	5	found	find	VBN
umn.319510003935669	1084	6	on	on	IN
umn.319510003935669	1084	7	the	the	DT
umn.319510003935669	1084	8	inside	inside	NN
umn.319510003935669	1084	9	of	of	IN
umn.319510003935669	1084	10	the	the	DT
umn.319510003935669	1084	11	tea	tea	NN
umn.319510003935669	1084	12	kettle	kettle	NN
umn.319510003935669	1084	13	is	be	VBZ
umn.319510003935669	1084	14	a	a	DT
umn.319510003935669	1084	15	coating	coating	NN
umn.319510003935669	1084	16	of	of	IN
umn.319510003935669	1084	17	lime	lime	NN
umn.319510003935669	1084	18	.	.	.
umn.319510003935669	1085	1	When	when	WRB
umn.319510003935669	1085	2	the	the	DT
umn.319510003935669	1085	3	water	water	NN
umn.319510003935669	1085	4	,	,	,
umn.319510003935669	1085	5	by	by	IN
umn.319510003935669	1085	6	boiling	boiling	NN
umn.319510003935669	1085	7	,	,	,
umn.319510003935669	1085	8	is	be	VBZ
umn.319510003935669	1085	9	evapora-	evapora-	JJ
umn.319510003935669	1085	10	ted	ted	NNP
umn.319510003935669	1085	11	from	from	IN
umn.319510003935669	1085	12	the	the	DT
umn.319510003935669	1085	13	tea	tea	NN
umn.319510003935669	1085	14	kettle	kettle	NN
umn.319510003935669	1085	15	,	,	,
umn.319510003935669	1085	16	the	the	DT
umn.319510003935669	1085	17	lime	lime	NN
umn.319510003935669	1085	18	is	be	VBZ
umn.319510003935669	1085	19	left	leave	VBN
umn.319510003935669	1085	20	adhering	adhere	VBG
umn.319510003935669	1085	21	to	to	IN
umn.319510003935669	1085	22	the	the	DT
umn.319510003935669	1085	23	kettle	kettle	NN
umn.319510003935669	1085	24	.	.	.
umn.319510003935669	1086	1	When	when	WRB
umn.319510003935669	1086	2	water	water	NN
umn.319510003935669	1086	3	is	be	VBZ
umn.319510003935669	1086	4	only	only	RB
umn.319510003935669	1086	5	slightly	slightly	RB
umn.319510003935669	1086	6	hard	hard	JJ
umn.319510003935669	1086	7	,	,	,
umn.319510003935669	1086	8	it	-PRON-	PRP
umn.319510003935669	1086	9	may	may	MD
umn.319510003935669	1086	10	be	be	VB
umn.319510003935669	1086	11	rendered	render	VBN
umn.319510003935669	1086	12	soft	soft	JJ
umn.319510003935669	1086	13	by	by	IN
umn.319510003935669	1086	14	boiling	boil	VBG
umn.319510003935669	1086	15	.	.	.
umn.319510003935669	1087	1	Alkalies	Alkalies	NNP
umn.319510003935669	1087	2	,	,	,
umn.319510003935669	1087	3	as	as	IN
umn.319510003935669	1087	4	sal	sal	NNP
umn.319510003935669	1087	5	soda	soda	NNP
umn.319510003935669	1087	6	,	,	,
umn.319510003935669	1087	7	lye	lye	NN
umn.319510003935669	1087	8	,	,	,
umn.319510003935669	1087	9	etc	etc	FW
umn.319510003935669	1087	10	.	.	FW
umn.319510003935669	1087	11	,	,	,
umn.319510003935669	1087	12	will	will	MD
umn.319510003935669	1087	13	soften	soften	VB
umn.319510003935669	1087	14	the	the	DT
umn.319510003935669	1087	15	hardest	hard	JJS
umn.319510003935669	1087	16	water	water	NN
umn.319510003935669	1087	17	.	.	.
umn.319510003935669	1088	1	The	the	DT
umn.319510003935669	1088	2	alkali	alkali	NN
umn.319510003935669	1088	3	to	to	TO
umn.319510003935669	1088	4	be	be	VB
umn.319510003935669	1088	5	used	use	VBN
umn.319510003935669	1088	6	should	should	MD
umn.319510003935669	1088	7	be	be	VB
umn.319510003935669	1088	8	put	put	VBN
umn.319510003935669	1088	9	into	into	IN
umn.319510003935669	1088	10	the	the	DT
umn.319510003935669	1088	11	cold	cold	JJ
umn.319510003935669	1088	12	water	water	NN
umn.319510003935669	1088	13	,	,	,
umn.319510003935669	1088	14	which	which	WDT
umn.319510003935669	1088	15	should	should	MD
umn.319510003935669	1088	16	then	then	RB
umn.319510003935669	1088	17	be	be	VB
umn.319510003935669	1088	18	heated	heat	VBN
umn.319510003935669	1088	19	.	.	.
umn.319510003935669	1089	1	As	as	IN
umn.319510003935669	1089	2	the	the	DT
umn.319510003935669	1089	3	water	water	NN
umn.319510003935669	1089	4	heats	heat	VBZ
umn.319510003935669	1089	5	,	,	,
umn.319510003935669	1089	6	a	a	DT
umn.319510003935669	1089	7	sediment	sediment	NN
umn.319510003935669	1089	8	will	will	MD
umn.319510003935669	1089	9	begin	begin	VB
umn.319510003935669	1089	10	to	to	TO
umn.319510003935669	1089	11	settle	settle	VB
umn.319510003935669	1089	12	to	to	IN
umn.319510003935669	1089	13	the	the	DT
umn.319510003935669	1089	14	bottom	bottom	NN
umn.319510003935669	1089	15	.	.	.
umn.319510003935669	1090	1	This	this	DT
umn.319510003935669	1090	2	is	be	VBZ
umn.319510003935669	1090	3	the	the	DT
umn.319510003935669	1090	4	mineral	mineral	NN
umn.319510003935669	1090	5	matter	matter	NN
umn.319510003935669	1090	6	.	.	.
umn.319510003935669	1091	1	As	as	IN
umn.319510003935669	1091	2	the	the	DT
umn.319510003935669	1091	3	water	water	NN
umn.319510003935669	1091	4	becomes	become	VBZ
umn.319510003935669	1091	5	hotter	hot	JJR
umn.319510003935669	1091	6	,	,	,
umn.319510003935669	1091	7	this	this	DT
umn.319510003935669	1091	8	sedi	sedi	NN
umn.319510003935669	1091	9	.	.	.
umn.319510003935669	1092	1	ment	ment	NNP
umn.319510003935669	1092	2	rises	rise	VBZ
umn.319510003935669	1092	3	to	to	IN
umn.319510003935669	1092	4	the	the	DT
umn.319510003935669	1092	5	top	top	NN
umn.319510003935669	1092	6	,	,	,
umn.319510003935669	1092	7	as	as	IN
umn.319510003935669	1092	8	scum	scum	NN
umn.319510003935669	1092	9	.	.	.
umn.319510003935669	1093	1	This	this	DT
umn.319510003935669	1093	2	scum	scum	NN
umn.319510003935669	1093	3	should	should	MD
umn.319510003935669	1093	4	be	be	VB
umn.319510003935669	1093	5	removed	remove	VBN
umn.319510003935669	1093	6	with	with	IN
umn.319510003935669	1093	7	a	a	DT
umn.319510003935669	1093	8	skimmer	skimmer	NN
umn.319510003935669	1093	9	without	without	IN
umn.319510003935669	1093	10	holes	hole	NNS
umn.319510003935669	1093	11	,	,	,
umn.319510003935669	1093	12	until	until	IN
umn.319510003935669	1093	13	no	no	DT
umn.319510003935669	1093	14	more	more	RBR
umn.319510003935669	1093	15	risos	risos	JJ
umn.319510003935669	1093	16	.	.	.
umn.319510003935669	1094	1	If	if	IN
umn.319510003935669	1094	2	the	the	DT
umn.319510003935669	1094	3	water	water	NN
umn.319510003935669	1094	4	still	still	RB
umn.319510003935669	1094	5	seems	seem	VBZ
umn.319510003935669	1094	6	hard	hard	JJ
umn.319510003935669	1094	7	,	,	,
umn.319510003935669	1094	8	when	when	WRB
umn.319510003935669	1094	9	testing	test	VBG
umn.319510003935669	1094	10	it	-PRON-	PRP
umn.319510003935669	1094	11	with	with	IN
umn.319510003935669	1094	12	soap	soap	NN
umn.319510003935669	1094	13	,	,	,
umn.319510003935669	1094	14	of	of	IN
umn.319510003935669	1094	15	the	the	DT
umn.319510003935669	1094	16	alkali	alkali	NN
umn.319510003935669	1094	17	,	,	,
umn.319510003935669	1094	18	and	and	CC
umn.319510003935669	1094	19	skim	skim	VB
umn.319510003935669	1094	20	again	again	RB
umn.319510003935669	1094	21	.	.	.
umn.319510003935669	1095	1	A	a	DT
umn.319510003935669	1095	2	piece	piece	NN
umn.319510003935669	1095	3	of	of	IN
umn.319510003935669	1095	4	sal	sal	NNP
umn.319510003935669	1095	5	soda	soda	NNP
umn.319510003935669	1095	6	as	as	RB
umn.319510003935669	1095	7	large	large	JJ
umn.319510003935669	1095	8	as	as	IN
umn.319510003935669	1095	9	a	a	DT
umn.319510003935669	1095	10	walnut	walnut	NN
umn.319510003935669	1095	11	ought	ought	MD
umn.319510003935669	1095	12	to	to	TO
umn.319510003935669	1095	13	break	break	VB
umn.319510003935669	1095	14	,	,	,
umn.319510003935669	1095	15	"	"	''
umn.319510003935669	1095	16	or	or	CC
umn.319510003935669	1095	17	render	render	VB
umn.319510003935669	1095	18	soft	soft	JJ
umn.319510003935669	1095	19	,	,	,
umn.319510003935669	1095	20	three	three	CD
umn.319510003935669	1095	21	pails	pail	NNS
umn.319510003935669	1095	22	of	of	IN
umn.319510003935669	1095	23	water	water	NN
umn.319510003935669	1095	24	,	,	,
umn.319510003935669	1095	25	or	or	CC
umn.319510003935669	1095	26	from	from	IN
umn.319510003935669	1095	27	nine	nine	CD
umn.319510003935669	1095	28	to	to	TO
umn.319510003935669	1095	29	ten	ten	CD
umn.319510003935669	1095	30	gallons	gallon	NNS
umn.319510003935669	1095	31	.	.	.
umn.319510003935669	1096	1	Soap	soap	NN
umn.319510003935669	1096	2	and	and	CC
umn.319510003935669	1096	3	alkalies	alkali	NNS
umn.319510003935669	1096	4	,	,	,
umn.319510003935669	1096	5	as	as	IN
umn.319510003935669	1096	6	sanitary	sanitary	JJ
umn.319510003935669	1096	7	adjuncts	adjunct	NNS
umn.319510003935669	1096	8	,	,	,
umn.319510003935669	1096	9	have	have	VBP
umn.319510003935669	1096	10	great	great	JJ
umn.319510003935669	1096	11	value	value	NN
umn.319510003935669	1096	12	;	;	:
umn.319510003935669	1096	13	destroying	destroy	VBG
umn.319510003935669	1096	14	germs	germ	NNS
umn.319510003935669	1096	15	that	that	WDT
umn.319510003935669	1096	16	would	would	MD
umn.319510003935669	1096	17	other	other	JJ
umn.319510003935669	1096	18	wise	wise	JJ
umn.319510003935669	1096	19	multiply	multiply	VB
umn.319510003935669	1096	20	to	to	IN
umn.319510003935669	1096	21	an	an	DT
umn.319510003935669	1096	22	alarming	alarming	JJ
umn.319510003935669	1096	23	extent	extent	NN
umn.319510003935669	1096	24	"	"	``
umn.319510003935669	1096	25	Soap	soap	NN
umn.319510003935669	1096	26	and	and	CC
umn.319510003935669	1096	27	civilization	civilization	NN
umn.319510003935669	1096	28	"	"	''
umn.319510003935669	1096	29	is	be	VBZ
umn.319510003935669	1096	30	a	a	DT
umn.319510003935669	1096	31	trite	trite	JJ
umn.319510003935669	1096	32	quotation	quotation	NN
umn.319510003935669	1096	33	.	.	.
umn.319510003935669	1097	1	"	"	``
umn.319510003935669	1097	2	Soap	soap	NN
umn.319510003935669	1097	3	and	and	CC
umn.319510003935669	1097	4	sanitation	sanitation	NN
umn.319510003935669	1097	5	"	"	''
umn.319510003935669	1097	6	is	be	VBZ
umn.319510003935669	1097	7	practically	practically	RB
umn.319510003935669	1097	8	synonymous	synonymous	JJ
umn.319510003935669	1097	9	.	.	.
umn.319510003935669	1098	1	PLUMBING	plumbing	NN
umn.319510003935669	1098	2	:	:	:
umn.319510003935669	1098	3	All	all	DT
umn.319510003935669	1098	4	exposed	expose	VBN
umn.319510003935669	1098	5	plumbing	plumbing	NN
umn.319510003935669	1098	6	should	should	MD
umn.319510003935669	1098	7	be	be	VB
umn.319510003935669	1098	8	frequent	frequent	JJ
umn.319510003935669	1098	9	ly	ly	NNS
umn.319510003935669	1098	10	washed	wash	VBN
umn.319510003935669	1098	11	with	with	IN
umn.319510003935669	1098	12	strong	strong	JJ
umn.319510003935669	1098	13	,	,	,
umn.319510003935669	1098	14	hot	hot	JJ
umn.319510003935669	1098	15	soap	soap	NN
umn.319510003935669	1098	16	and	and	CC
umn.319510003935669	1098	17	water	water	NN
umn.319510003935669	1098	18	.	.	.
umn.319510003935669	1099	1	This	this	DT
umn.319510003935669	1099	2	advances	advance	VBZ
umn.319510003935669	1099	3	both	both	CC
umn.319510003935669	1099	4	the	the	DT
umn.319510003935669	1099	5	appearance	appearance	NN
umn.319510003935669	1099	6	and	and	CC
umn.319510003935669	1099	7	the	the	DT
umn.319510003935669	1099	8	sanitary	sanitary	JJ
umn.319510003935669	1099	9	condition	condition	NN
umn.319510003935669	1099	10	of	of	IN
umn.319510003935669	1099	11	the	the	DT
umn.319510003935669	1099	12	home	home	NN
umn.319510003935669	1099	13	.	.	.
umn.319510003935669	1100	1	Bath	bath	NN
umn.319510003935669	1100	2	Rooms	room	NNS
umn.319510003935669	1100	3	:	:	:
umn.319510003935669	1100	4	There	there	EX
umn.319510003935669	1100	5	is	be	VBZ
umn.319510003935669	1100	6	no	no	DT
umn.319510003935669	1100	7	place	place	NN
umn.319510003935669	1100	8	in	in	IN
umn.319510003935669	1100	9	the	the	DT
umn.319510003935669	1100	10	home	home	NN
umn.319510003935669	1100	11	that	that	WDT
umn.319510003935669	1100	12	should	should	MD
umn.319510003935669	1100	13	receive	receive	VB
umn.319510003935669	1100	14	more	more	RBR
umn.319510003935669	1100	15	careful	careful	JJ
umn.319510003935669	1100	16	attention	attention	NN
umn.319510003935669	1100	17	than	than	IN
umn.319510003935669	1100	18	the	the	DT
umn.319510003935669	1100	19	bath	bath	NN
umn.319510003935669	1100	20	room	room	NN
umn.319510003935669	1100	21	.	.	.
umn.319510003935669	1101	1	The	the	DT
umn.319510003935669	1101	2	bath	bath	NN
umn.319510003935669	1101	3	tub	tub	NN
umn.319510003935669	1101	4	should	should	MD
umn.319510003935669	1101	5	be	be	VB
umn.319510003935669	1101	6	washed	wash	VBN
umn.319510003935669	1101	7	with	with	IN
umn.319510003935669	1101	8	strong	strong	JJ
umn.319510003935669	1101	9	soap	soap	NN
umn.319510003935669	1101	10	and	and	CC
umn.319510003935669	1101	11	water	water	NN
umn.319510003935669	1101	12	56	56	CD
umn.319510003935669	1101	13	add	add	VB
umn.319510003935669	1101	14	more	more	JJR
umn.319510003935669	1101	15	COOKING	cooking	NN
umn.319510003935669	1101	16	50	50	CD
umn.319510003935669	1101	17	every	every	DT
umn.319510003935669	1101	18	day	day	NN
umn.319510003935669	1101	19	;	;	:
umn.319510003935669	1101	20	and	and	CC
umn.319510003935669	1101	21	also	also	RB
umn.319510003935669	1101	22	,	,	,
umn.319510003935669	1101	23	the	the	DT
umn.319510003935669	1101	24	bowls	bowl	NNS
umn.319510003935669	1101	25	,	,	,
umn.319510003935669	1101	26	which	which	WDT
umn.319510003935669	1101	27	should	should	MD
umn.319510003935669	1101	28	be	be	VB
umn.319510003935669	1101	29	flushed	flush	VBN
umn.319510003935669	1101	30	with	with	IN
umn.319510003935669	1101	31	a	a	DT
umn.319510003935669	1101	32	strong	strong	JJ
umn.319510003935669	1101	33	solution	solution	NN
umn.319510003935669	1101	34	of	of	IN
umn.319510003935669	1101	35	boiling	boil	VBG
umn.319510003935669	1101	36	water	water	NN
umn.319510003935669	1101	37	and	and	CC
umn.319510003935669	1101	38	sal	sal	NNP
umn.319510003935669	1101	39	soda	soda	NNP
umn.319510003935669	1101	40	every	every	DT
umn.319510003935669	1101	41	week	week	NN
umn.319510003935669	1101	42	.	.	.
umn.319510003935669	1102	1	CELLARS	cellar	NNS
umn.319510003935669	1102	2	should	should	MD
umn.319510003935669	1102	3	be	be	VB
umn.319510003935669	1102	4	kept	keep	VBN
umn.319510003935669	1102	5	open	open	JJ
umn.319510003935669	1102	6	as	as	RB
umn.319510003935669	1102	7	much	much	JJ
umn.319510003935669	1102	8	as	as	IN
umn.319510003935669	1102	9	possible	possible	JJ
umn.319510003935669	1102	10	;	;	:
umn.319510003935669	1102	11	that	that	IN
umn.319510003935669	1102	12	the	the	DT
umn.319510003935669	1102	13	circulation	circulation	NN
umn.319510003935669	1102	14	of	of	IN
umn.319510003935669	1102	15	the	the	DT
umn.319510003935669	1102	16	air	air	NN
umn.319510003935669	1102	17	may	may	MD
umn.319510003935669	1102	18	dry	dry	VB
umn.319510003935669	1102	19	the	the	DT
umn.319510003935669	1102	20	moisture	moisture	NN
umn.319510003935669	1102	21	.	.	.
umn.319510003935669	1103	1	They	-PRON-	PRP
umn.319510003935669	1103	2	should	should	MD
umn.319510003935669	1103	3	also	also	RB
umn.319510003935669	1103	4	be	be	VB
umn.319510003935669	1103	5	frequently	frequently	RB
umn.319510003935669	1103	6	sprinkled	sprinkle	VBN
umn.319510003935669	1103	7	with	with	IN
umn.319510003935669	1103	8	carbolic	carbolic	NN
umn.319510003935669	1103	9	acid	acid	NN
umn.319510003935669	1103	10	,	,	,
umn.319510003935669	1103	11	(	(	-LRB-
umn.319510003935669	1103	12	the	the	DT
umn.319510003935669	1103	13	housekeeper	housekeeper	NN
umn.319510003935669	1103	14	's	's	POS
umn.319510003935669	1103	15	preparation	preparation	NN
umn.319510003935669	1103	16	)	)	-RRB-
umn.319510003935669	1103	17	,	,	,
umn.319510003935669	1103	18	or	or	CC
umn.319510003935669	1103	19	dusted	dust	VBN
umn.319510003935669	1103	20	with	with	IN
umn.319510003935669	1103	21	unslacked	unslacked	JJ
umn.319510003935669	1103	22	lime	lime	NN
umn.319510003935669	1103	23	.	.	.
umn.319510003935669	1104	1	It	-PRON-	PRP
umn.319510003935669	1104	2	is	be	VBZ
umn.319510003935669	1104	3	well	well	RB
umn.319510003935669	1104	4	not	not	RB
umn.319510003935669	1104	5	to	to	TO
umn.319510003935669	1104	6	forget	forget	VB
umn.319510003935669	1104	7	that	that	IN
umn.319510003935669	1104	8	the	the	DT
umn.319510003935669	1104	9	living	live	VBG
umn.319510003935669	1104	10	rooms	room	NNS
umn.319510003935669	1104	11	are	be	VBP
umn.319510003935669	1104	12	directly	directly	RB
umn.319510003935669	1104	13	over	over	IN
umn.319510003935669	1104	14	the	the	DT
umn.319510003935669	1104	15	cellars	cellar	NNS
umn.319510003935669	1104	16	,	,	,
umn.319510003935669	1104	17	and	and	CC
umn.319510003935669	1104	18	that	that	IN
umn.319510003935669	1104	19	fully	fully	RB
umn.319510003935669	1104	20	25	25	CD
umn.319510003935669	1104	21	per	per	IN
umn.319510003935669	1104	22	cent	cent	NN
umn.319510003935669	1104	23	of	of	IN
umn.319510003935669	1104	24	the	the	DT
umn.319510003935669	1104	25	impure	impure	JJ
umn.319510003935669	1104	26	air	air	NN
umn.319510003935669	1104	27	from	from	IN
umn.319510003935669	1104	28	the	the	DT
umn.319510003935669	1104	29	cellar	cellar	NN
umn.319510003935669	1104	30	finds	find	VBZ
umn.319510003935669	1104	31	its	-PRON-	PRP$
umn.319510003935669	1104	32	way	way	NN
umn.319510003935669	1104	33	to	to	IN
umn.319510003935669	1104	34	the	the	DT
umn.319510003935669	1104	35	garret	garret	NN
umn.319510003935669	1104	36	.	.	.
umn.319510003935669	1105	1	VENTILATION	ventilation	NN
umn.319510003935669	1105	2	:	:	:
umn.319510003935669	1105	3	As	as	IN
umn.319510003935669	1105	4	fresh	fresh	JJ
umn.319510003935669	1105	5	air	air	NN
umn.319510003935669	1105	6	and	and	CC
umn.319510003935669	1105	7	sunlight	sunlight	NN
umn.319510003935669	1105	8	are	be	VBP
umn.319510003935669	1105	9	natural	natural	JJ
umn.319510003935669	1105	10	promoters	promoter	NNS
umn.319510003935669	1105	11	of	of	IN
umn.319510003935669	1105	12	health	health	NN
umn.319510003935669	1105	13	,	,	,
umn.319510003935669	1105	14	every	every	DT
umn.319510003935669	1105	15	part	part	NN
umn.319510003935669	1105	16	of	of	IN
umn.319510003935669	1105	17	the	the	DT
umn.319510003935669	1105	18	house	house	NN
umn.319510003935669	1105	19	should	should	MD
umn.319510003935669	1105	20	be	be	VB
umn.319510003935669	1105	21	well	well	RB
umn.319510003935669	1105	22	ventilated	ventilate	VBN
umn.319510003935669	1105	23	at	at	IN
umn.319510003935669	1105	24	all	all	DT
umn.319510003935669	1105	25	times	time	NNS
umn.319510003935669	1105	26	,	,	,
umn.319510003935669	1105	27	and	and	CC
umn.319510003935669	1105	28	all	all	PDT
umn.319510003935669	1105	29	the	the	DT
umn.319510003935669	1105	30	sunshine	sunshine	NN
umn.319510003935669	1105	31	possible	possible	JJ
umn.319510003935669	1105	32	should	should	MD
umn.319510003935669	1105	33	be	be	VB
umn.319510003935669	1105	34	admitted	admit	VBN
umn.319510003935669	1105	35	.	.	.
umn.319510003935669	1106	1	Bacteria	Bacteria	NNS
umn.319510003935669	1106	2	develop	develop	VBP
umn.319510003935669	1106	3	in	in	IN
umn.319510003935669	1106	4	the	the	DT
umn.319510003935669	1106	5	darkness	darkness	NN
umn.319510003935669	1106	6	and	and	CC
umn.319510003935669	1106	7	moisture	moisture	NN
umn.319510003935669	1106	8	of	of	IN
umn.319510003935669	1106	9	confined	confine	VBN
umn.319510003935669	1106	10	,	,	,
umn.319510003935669	1106	11	heavily	heavily	RB
umn.319510003935669	1106	12	curtained	curtained	JJ
umn.319510003935669	1106	13	rooms	room	NNS
umn.319510003935669	1106	14	.	.	.
umn.319510003935669	1107	1	CIRCULATION	circulation	NN
umn.319510003935669	1107	2	OF	of	IN
umn.319510003935669	1107	3	FRESH	fresh	JJ
umn.319510003935669	1107	4	AIR	air	NN
umn.319510003935669	1107	5	FROM	from	IN
umn.319510003935669	1107	6	WITHOUT	without	NN
umn.319510003935669	1107	7	is	be	VBZ
umn.319510003935669	1107	8	the	the	DT
umn.319510003935669	1107	9	prime	prime	JJ
umn.319510003935669	1107	10	object	object	NN
umn.319510003935669	1107	11	of	of	IN
umn.319510003935669	1107	12	appliances	appliance	NNS
umn.319510003935669	1107	13	for	for	IN
umn.319510003935669	1107	14	ventilation	ventilation	NN
umn.319510003935669	1107	15	.	.	.
umn.319510003935669	1108	1	There	there	EX
umn.319510003935669	1108	2	should	should	MD
umn.319510003935669	1108	3	be	be	VB
umn.319510003935669	1108	4	openings	opening	NNS
umn.319510003935669	1108	5	on	on	IN
umn.319510003935669	1108	6	opposite	opposite	JJ
umn.319510003935669	1108	7	sides	side	NNS
umn.319510003935669	1108	8	of	of	IN
umn.319510003935669	1108	9	the	the	DT
umn.319510003935669	1108	10	room	room	NN
umn.319510003935669	1108	11	,	,	,
umn.319510003935669	1108	12	to	to	TO
umn.319510003935669	1108	13	give	give	VB
umn.319510003935669	1108	14	circulation	circulation	NN
umn.319510003935669	1108	15	sufficient	sufficient	JJ
umn.319510003935669	1108	16	for	for	IN
umn.319510003935669	1108	17	promoting	promote	VBG
umn.319510003935669	1108	18	health	health	NN
umn.319510003935669	1108	19	.	.	.
umn.319510003935669	1109	1	The	the	DT
umn.319510003935669	1109	2	patent	patent	NN
umn.319510003935669	1109	3	ventilators	ventilator	NNS
umn.319510003935669	1109	4	used	use	VBN
umn.319510003935669	1109	5	in	in	IN
umn.319510003935669	1109	6	many	many	JJ
umn.319510003935669	1109	7	modern	modern	JJ
umn.319510003935669	1109	8	buildings	building	NNS
umn.319510003935669	1109	9	,	,	,
umn.319510003935669	1109	10	especially	especially	RB
umn.319510003935669	1109	11	school	school	NN
umn.319510003935669	1109	12	buildings	building	NNS
umn.319510003935669	1109	13	,	,	,
umn.319510003935669	1109	14	soon	soon	RB
umn.319510003935669	1109	15	become	become	VBP
umn.319510003935669	1109	16	more	more	RBR
umn.319510003935669	1109	17	or	or	CC
umn.319510003935669	1109	18	less	less	RBR
umn.319510003935669	1109	19	dredged	dredge	VBN
umn.319510003935669	1109	20	with	with	IN
umn.319510003935669	1109	21	dust	dust	NN
umn.319510003935669	1109	22	,	,	,
umn.319510003935669	1109	23	and	and	CC
umn.319510003935669	1109	24	the	the	DT
umn.319510003935669	1109	25	air	air	NN
umn.319510003935669	1109	26	passing	pass	VBG
umn.319510003935669	1109	27	through	through	IN
umn.319510003935669	1109	28	them	-PRON-	PRP
umn.319510003935669	1109	29	into	into	IN
umn.319510003935669	1109	30	the	the	DT
umn.319510003935669	1109	31	rooms	room	NNS
umn.319510003935669	1109	32	is	be	VBZ
umn.319510003935669	1109	33	thus	thus	RB
umn.319510003935669	1109	34	dust	dust	NN
umn.319510003935669	1109	35	ladened	laden	VBN
umn.319510003935669	1109	36	;	;	,
umn.319510003935669	1109	37	unfit	unfit	JJ
umn.319510003935669	1109	38	to	to	TO
umn.319510003935669	1109	39	breathe	breathe	VB
umn.319510003935669	1109	40	.	.	.
umn.319510003935669	1110	1	In	in	IN
umn.319510003935669	1110	2	the	the	DT
umn.319510003935669	1110	3	common	common	JJ
umn.319510003935669	1110	4	house	house	NN
umn.319510003935669	1110	5	,	,	,
umn.319510003935669	1110	6	the	the	DT
umn.319510003935669	1110	7	windows	window	NNS
umn.319510003935669	1110	8	are	be	VBP
umn.319510003935669	1110	9	the	the	DT
umn.319510003935669	1110	10	sole	sole	JJ
umn.319510003935669	1110	11	ventilators	ventilator	NNS
umn.319510003935669	1110	12	.	.	.
umn.319510003935669	1111	1	These	these	DT
umn.319510003935669	1111	2	should	should	MD
umn.319510003935669	1111	3	be	be	VB
umn.319510003935669	1111	4	freely	freely	RB
umn.319510003935669	1111	5	opened	open	VBN
umn.319510003935669	1111	6	in	in	IN
umn.319510003935669	1111	7	all	all	DT
umn.319510003935669	1111	8	seasons	season	NNS
umn.319510003935669	1111	9	.	.	.
umn.319510003935669	1112	1	The	the	DT
umn.319510003935669	1112	2	old	old	JJ
umn.319510003935669	1112	3	-	-	HYPH
umn.319510003935669	1112	4	fashioned	fashioned	JJ
umn.319510003935669	1112	5	fire	fire	NN
umn.319510003935669	1112	6	place	place	NN
umn.319510003935669	1112	7	,	,	,
umn.319510003935669	1112	8	with	with	IN
umn.319510003935669	1112	9	its	-PRON-	PRP$
umn.319510003935669	1112	10	wide	wide	JJ
umn.319510003935669	1112	11	open	open	JJ
umn.319510003935669	1112	12	chimney	chimney	NN
umn.319510003935669	1112	13	,	,	,
umn.319510003935669	1112	14	was	be	VBD
umn.319510003935669	1112	15	an	an	DT
umn.319510003935669	1112	16	invaluable	invaluable	JJ
umn.319510003935669	1112	17	ventilator	ventilator	NN
umn.319510003935669	1112	18	,	,	,
umn.319510003935669	1112	19	rapidly	rapidly	RB
umn.319510003935669	1112	20	carrying	carry	VBG
umn.319510003935669	1112	21	off	off	RP
umn.319510003935669	1112	22	the	the	DT
umn.319510003935669	1112	23	poisonous	poisonous	JJ
umn.319510003935669	1112	24	gases	gas	NNS
umn.319510003935669	1112	25	exhaled	exhale	VBN
umn.319510003935669	1112	26	by	by	IN
umn.319510003935669	1112	27	the	the	DT
umn.319510003935669	1112	28	lungs	lung	NNS
umn.319510003935669	1112	29	of	of	IN
umn.319510003935669	1112	30	the	the	DT
umn.319510003935669	1112	31	occupants	occupant	NNS
umn.319510003935669	1112	32	of	of	IN
umn.319510003935669	1112	33	the	the	DT
umn.319510003935669	1112	34	house	house	NN
umn.319510003935669	1112	35	.	.	.
umn.319510003935669	1113	1	TEMPERATURE	temperature	NN
umn.319510003935669	1113	2	:	:	:
umn.319510003935669	1113	3	With	with	IN
umn.319510003935669	1113	4	our	-PRON-	PRP$
umn.319510003935669	1113	5	modern	modern	JJ
umn.319510003935669	1113	6	methods	method	NNS
umn.319510003935669	1113	7	of	of	IN
umn.319510003935669	1113	8	heating	heating	NN
umn.319510003935669	1113	9	,	,	,
umn.319510003935669	1113	10	we	-PRON-	PRP
umn.319510003935669	1113	11	bid	bid	VBD
umn.319510003935669	1113	12	fair	fair	NN
umn.319510003935669	1113	13	to	to	TO
umn.319510003935669	1113	14	become	become	VB
umn.319510003935669	1113	15	a	a	DT
umn.319510003935669	1113	16	weak	weak	JJ
umn.319510003935669	1113	17	and	and	CC
umn.319510003935669	1113	18	enervated	enervated	JJ
umn.319510003935669	1113	19	people	people	NNS
umn.319510003935669	1113	20	.	.	.
umn.319510003935669	1114	1	Care	care	NN
umn.319510003935669	1114	2	should	should	MD
umn.319510003935669	1114	3	be	be	VB
umn.319510003935669	1114	4	taken	take	VBN
umn.319510003935669	1114	5	that	that	DT
umn.319510003935669	1114	6	during	during	IN
umn.319510003935669	1114	7	the	the	DT
umn.319510003935669	1114	8	heating	heating	NN
umn.319510003935669	1114	9	season	season	NN
umn.319510003935669	1114	10	,	,	,
umn.319510003935669	1114	11	the	the	DT
umn.319510003935669	1114	12	tempera-	tempera-	NNP
umn.319510003935669	1114	13	ture	ture	NNP
umn.319510003935669	1114	14	should	should	MD
umn.319510003935669	1114	15	not	not	RB
umn.319510003935669	1114	16	stand	stand	VB
umn.319510003935669	1114	17	for	for	IN
umn.319510003935669	1114	18	any	any	DT
umn.319510003935669	1114	19	considerable	considerable	JJ
umn.319510003935669	1114	20	period	period	NN
umn.319510003935669	1114	21	,	,	,
umn.319510003935669	1114	22	above	above	IN
umn.319510003935669	1114	23	70	70	CD
umn.319510003935669	1114	24	degrees	degree	NNS
umn.319510003935669	1114	25	Fahr	Fahr	NNP
umn.319510003935669	1114	26	.	.	NNP
umn.319510003935669	1114	27	,	,	,
umn.319510003935669	1114	28	in	in	IN
umn.319510003935669	1114	29	living	live	VBG
umn.319510003935669	1114	30	rooms	room	NNS
umn.319510003935669	1114	31	.	.	.
umn.319510003935669	1115	1	The	the	DT
umn.319510003935669	1115	2	temperature	temperature	NN
umn.319510003935669	1115	3	of	of	IN
umn.319510003935669	1115	4	sleeping	sleep	VBG
umn.319510003935669	1115	5	Tooms	toom	NNS
umn.319510003935669	1115	6	should	should	MD
umn.319510003935669	1115	7	stand	stand	VB
umn.319510003935669	1115	8	much	much	RB
umn.319510003935669	1115	9	lower	low	JJR
umn.319510003935669	1115	10	.	.	.
umn.319510003935669	1116	1	LESSON	lesson	NN
umn.319510003935669	1116	2	2	2	CD
umn.319510003935669	1116	3	.	.	.
umn.319510003935669	1117	1	STARCH	starch	NN
umn.319510003935669	1117	2	:	:	:
umn.319510003935669	1117	3	Review	review	NN
umn.319510003935669	1117	4	lesson	lesson	NN
umn.319510003935669	1117	5	VIII	VIII	NNP
umn.319510003935669	1117	6	.	.	.
umn.319510003935669	1117	7	,	,	,
umn.319510003935669	1117	8	seventh	seventh	JJ
umn.319510003935669	1117	9	year	year	NN
umn.319510003935669	1117	10	.	.	.
umn.319510003935669	1118	1	When	when	WRB
umn.319510003935669	1118	2	starch	starch	NN
umn.319510003935669	1118	3	is	be	VBZ
umn.319510003935669	1118	4	cooked	cook	VBN
umn.319510003935669	1118	5	at	at	IN
umn.319510003935669	1118	6	a	a	DT
umn.319510003935669	1118	7	high	high	JJ
umn.319510003935669	1118	8	temperature	temperature	NN
umn.319510003935669	1118	9	,	,	,
umn.319510003935669	1118	10	it	-PRON-	PRP
umn.319510003935669	1118	11	changes	change	VBZ
umn.319510003935669	1118	12	into	into	IN
umn.319510003935669	1118	13	a	a	DT
umn.319510003935669	1118	14	sub-	sub-	JJ
umn.319510003935669	1118	15	stance	stance	NN
umn.319510003935669	1118	16	resembling	resemble	VBG
umn.319510003935669	1118	17	sugar	sugar	NN
umn.319510003935669	1118	18	.	.	.
umn.319510003935669	1119	1	The	the	DT
umn.319510003935669	1119	2	longer	long	RBR
umn.319510003935669	1119	3	starchy	starchy	JJ
umn.319510003935669	1119	4	foods	food	NNS
umn.319510003935669	1119	5	are	be	VBP
umn.319510003935669	1119	6	cook	cook	VBN
umn.319510003935669	1119	7	.	.	.
umn.319510003935669	1120	1	ed	ed	NNP
umn.319510003935669	1120	2	at	at	IN
umn.319510003935669	1120	3	a	a	DT
umn.319510003935669	1120	4	high	high	JJ
umn.319510003935669	1120	5	temperature	temperature	NN
umn.319510003935669	1120	6	,	,	,
umn.319510003935669	1120	7	the	the	DT
umn.319510003935669	1120	8	more	more	RBR
umn.319510003935669	1120	9	digestible	digestible	JJ
umn.319510003935669	1120	10	they	-PRON-	PRP
umn.319510003935669	1120	11	become	become	VBP
umn.319510003935669	1120	12	.	.	.
umn.319510003935669	1121	1	COOKING	cooking	NN
umn.319510003935669	1121	2	59	59	CD
umn.319510003935669	1121	3	THE	the	DT
umn.319510003935669	1121	4	FUEL	fuel	NN
umn.319510003935669	1121	5	VALUE	value	NN
umn.319510003935669	1121	6	of	of	IN
umn.319510003935669	1121	7	a	a	DT
umn.319510003935669	1121	8	food	food	NN
umn.319510003935669	1121	9	-	-	HYPH
umn.319510003935669	1121	10	stuff	stuff	NN
umn.319510003935669	1121	11	is	be	VBZ
umn.319510003935669	1121	12	its	-PRON-	PRP$
umn.319510003935669	1121	13	heat	heat	NN
umn.319510003935669	1121	14	and	and	CC
umn.319510003935669	1121	15	energy	energy	NN
umn.319510003935669	1121	16	giving	giving	NN
umn.319510003935669	1121	17	value	value	NN
umn.319510003935669	1121	18	.	.	.
umn.319510003935669	1122	1	The	the	DT
umn.319510003935669	1122	2	fats	fat	NNS
umn.319510003935669	1122	3	and	and	CC
umn.319510003935669	1122	4	the	the	DT
umn.319510003935669	1122	5	carbo	carbo	NN
umn.319510003935669	1122	6	-	-	HYPH
umn.319510003935669	1122	7	hydrates	hydrate	NNS
umn.319510003935669	1122	8	are	be	VBP
umn.319510003935669	1122	9	,	,	,
umn.319510003935669	1122	10	pre	pre	JJ
umn.319510003935669	1122	11	-	-	JJ
umn.319510003935669	1122	12	emi	emi	NNP
umn.319510003935669	1122	13	.	.	.
umn.319510003935669	1123	1	nently	nently	RB
umn.319510003935669	1123	2	,	,	,
umn.319510003935669	1123	3	the	the	DT
umn.319510003935669	1123	4	fuels	fuel	NNS
umn.319510003935669	1123	5	of	of	IN
umn.319510003935669	1123	6	the	the	DT
umn.319510003935669	1123	7	body	body	NN
umn.319510003935669	1123	8	;	;	:
umn.319510003935669	1123	9	yet	yet	CC
umn.319510003935669	1123	10	proteids	proteids	NNP
umn.319510003935669	1123	11	act	act	NNP
umn.319510003935669	1123	12	as	as	IN
umn.319510003935669	1123	13	fuel	fuel	NN
umn.319510003935669	1123	14	,	,	,
umn.319510003935669	1123	15	also	also	RB
umn.319510003935669	1123	16	.	.	.
umn.319510003935669	1124	1	In	in	IN
umn.319510003935669	1124	2	proof	proof	NN
umn.319510003935669	1124	3	of	of	IN
umn.319510003935669	1124	4	this	this	DT
umn.319510003935669	1124	5	,	,	,
umn.319510003935669	1124	6	we	-PRON-	PRP
umn.319510003935669	1124	7	may	may	MD
umn.319510003935669	1124	8	consider	consider	VB
umn.319510003935669	1124	9	the	the	DT
umn.319510003935669	1124	10	fact	fact	NN
umn.319510003935669	1124	11	that	that	IN
umn.319510003935669	1124	12	an	an	DT
umn.319510003935669	1124	13	animal	animal	NN
umn.319510003935669	1124	14	will	will	MD
umn.319510003935669	1124	15	live	live	VB
umn.319510003935669	1124	16	on	on	IN
umn.319510003935669	1124	17	lean	lean	JJ
umn.319510003935669	1124	18	meat	meat	NN
umn.319510003935669	1124	19	only	only	RB
umn.319510003935669	1124	20	,	,	,
umn.319510003935669	1124	21	and	and	CC
umn.319510003935669	1124	22	still	still	RB
umn.319510003935669	1124	23	possess	possess	VB
umn.319510003935669	1124	24	great	great	JJ
umn.319510003935669	1124	25	strength	strength	NN
umn.319510003935669	1124	26	and	and	CC
umn.319510003935669	1124	27	energy	energy	NN
umn.319510003935669	1124	28	.	.	.
umn.319510003935669	1125	1	Fuel	fuel	NN
umn.319510003935669	1125	2	value	value	NN
umn.319510003935669	1125	3	is	be	VBZ
umn.319510003935669	1125	4	measured	measure	VBN
umn.319510003935669	1125	5	in	in	IN
umn.319510003935669	1125	6	calories	calorie	NNS
umn.319510003935669	1125	7	.	.	.
umn.319510003935669	1126	1	It	-PRON-	PRP
umn.319510003935669	1126	2	is	be	VBZ
umn.319510003935669	1126	3	a	a	DT
umn.319510003935669	1126	4	heat	heat	NN
umn.319510003935669	1126	5	measure	measure	NN
umn.319510003935669	1126	6	.	.	.
umn.319510003935669	1127	1	A	a	DT
umn.319510003935669	1127	2	CALORIE	calorie	NN
umn.319510003935669	1127	3	is	be	VBZ
umn.319510003935669	1127	4	that	that	DT
umn.319510003935669	1127	5	amount	amount	NN
umn.319510003935669	1127	6	of	of	IN
umn.319510003935669	1127	7	power	power	NN
umn.319510003935669	1127	8	in	in	IN
umn.319510003935669	1127	9	the	the	DT
umn.319510003935669	1127	10	form	form	NN
umn.319510003935669	1127	11	of	of	IN
umn.319510003935669	1127	12	heat	heat	NN
umn.319510003935669	1127	13	,	,	,
umn.319510003935669	1127	14	that	that	WDT
umn.319510003935669	1127	15	is	be	VBZ
umn.319510003935669	1127	16	required	require	VBN
umn.319510003935669	1127	17	to	to	TO
umn.319510003935669	1127	18	raise	raise	VB
umn.319510003935669	1127	19	one	one	CD
umn.319510003935669	1127	20	ton	ton	NN
umn.319510003935669	1127	21	,	,	,
umn.319510003935669	1127	22	1.54	1.54	CD
umn.319510003935669	1127	23	feet	foot	NNS
umn.319510003935669	1127	24	.	.	.
umn.319510003935669	1128	1	The	the	DT
umn.319510003935669	1128	2	table	table	NN
umn.319510003935669	1128	3	shows	show	VBZ
umn.319510003935669	1128	4	that	that	IN
umn.319510003935669	1128	5	it	-PRON-	PRP
umn.319510003935669	1128	6	takes	take	VBZ
umn.319510003935669	1128	7	5	5	CD
umn.319510003935669	1128	8	30	30	CD
umn.319510003935669	1128	9	-	-	SYM
umn.319510003935669	1128	10	59	59	CD
umn.319510003935669	1128	11	lbs	lb	NNS
umn.319510003935669	1128	12	.	.	.
umn.319510003935669	1129	1	of	of	IN
umn.319510003935669	1129	2	potatoes	potato	NNS
umn.319510003935669	1129	3	to	to	TO
umn.319510003935669	1129	4	give	give	VB
umn.319510003935669	1129	5	the	the	DT
umn.319510003935669	1129	6	working	work	VBG
umn.319510003935669	1129	7	power	power	NN
umn.319510003935669	1129	8	of	of	IN
umn.319510003935669	1129	9	a	a	DT
umn.319510003935669	1129	10	lb	lb	NN
umn.319510003935669	1129	11	.	.	.
umn.319510003935669	1130	1	of	of	IN
umn.319510003935669	1130	2	rice	rice	NN
umn.319510003935669	1130	3	;	;	:
umn.319510003935669	1130	4	while	while	IN
umn.319510003935669	1130	5	neither	neither	DT
umn.319510003935669	1130	6	pos	pos	NN
umn.319510003935669	1130	7	.	.	.
umn.319510003935669	1131	1	sesses	sesses	NNP
umn.319510003935669	1131	2	any	any	DT
umn.319510003935669	1131	3	considerable	considerable	JJ
umn.319510003935669	1131	4	amount	amount	NN
umn.319510003935669	1131	5	of	of	IN
umn.319510003935669	1131	6	proteid	proteid	JJ
umn.319510003935669	1131	7	matter	matter	NN
umn.319510003935669	1131	8	.	.	.
umn.319510003935669	1132	1	It	-PRON-	PRP
umn.319510003935669	1132	2	will	will	MD
umn.319510003935669	1132	3	be	be	VB
umn.319510003935669	1132	4	seen	see	VBN
umn.319510003935669	1132	5	,	,	,
umn.319510003935669	1132	6	also	also	RB
umn.319510003935669	1132	7	,	,	,
umn.319510003935669	1132	8	that	that	IN
umn.319510003935669	1132	9	the	the	DT
umn.319510003935669	1132	10	potato	potato	NN
umn.319510003935669	1132	11	is	be	VBZ
umn.319510003935669	1132	12	composed	compose	VBN
umn.319510003935669	1132	13	largely	largely	RB
umn.319510003935669	1132	14	of	of	IN
umn.319510003935669	1132	15	water	water	NN
umn.319510003935669	1132	16	.	.	.
umn.319510003935669	1133	1	Weak	weak	JJ
umn.319510003935669	1133	2	in	in	IN
umn.319510003935669	1133	3	proteids	proteid	NNS
umn.319510003935669	1133	4	,	,	,
umn.319510003935669	1133	5	potatoes	potato	NNS
umn.319510003935669	1133	6	should	should	MD
umn.319510003935669	1133	7	be	be	VB
umn.319510003935669	1133	8	used	use	VBN
umn.319510003935669	1133	9	with	with	IN
umn.319510003935669	1133	10	meat	meat	NN
umn.319510003935669	1133	11	,	,	,
umn.319510003935669	1133	12	fish	fish	NN
umn.319510003935669	1133	13	,	,	,
umn.319510003935669	1133	14	eggs	egg	NNS
umn.319510003935669	1133	15	,	,	,
umn.319510003935669	1133	16	or	or	CC
umn.319510003935669	1133	17	some	some	DT
umn.319510003935669	1133	18	other	other	JJ
umn.319510003935669	1133	19	strong	strong	JJ
umn.319510003935669	1133	20	proteid	proteid	JJ
umn.319510003935669	1133	21	food	food	NN
umn.319510003935669	1133	22	-	-	HYPH
umn.319510003935669	1133	23	stuff	stuff	NN
umn.319510003935669	1133	24	.	.	.
umn.319510003935669	1134	1	POTATOES	POTATOES	NNP
umn.319510003935669	1134	2	BOILED	boil	VBN
umn.319510003935669	1134	3	,	,	,
umn.319510003935669	1134	4	RICED	RICED	NNP
umn.319510003935669	1134	5	,	,	,
umn.319510003935669	1134	6	AND	and	CC
umn.319510003935669	1134	7	MASHED	mash	VBN
umn.319510003935669	1134	8	:	:	:
umn.319510003935669	1134	9	Select	select	VB
umn.319510003935669	1134	10	po-	po-	NN
umn.319510003935669	1134	11	tatoes	tatoe	NNS
umn.319510003935669	1134	12	of	of	IN
umn.319510003935669	1134	13	uniform	uniform	JJ
umn.319510003935669	1134	14	size	size	NN
umn.319510003935669	1134	15	.	.	.
umn.319510003935669	1135	1	Wash	wash	VB
umn.319510003935669	1135	2	,	,	,
umn.319510003935669	1135	3	pare	pare	VB
umn.319510003935669	1135	4	,	,	,
umn.319510003935669	1135	5	and	and	CC
umn.319510003935669	1135	6	drop	drop	VB
umn.319510003935669	1135	7	at	at	IN
umn.319510003935669	1135	8	once	once	RB
umn.319510003935669	1135	9	into	into	IN
umn.319510003935669	1135	10	cold	cold	JJ
umn.319510003935669	1135	11	water	water	NN
umn.319510003935669	1135	12	to	to	TO
umn.319510003935669	1135	13	prevent	prevent	VB
umn.319510003935669	1135	14	discoloration	discoloration	NN
umn.319510003935669	1135	15	;	;	:
umn.319510003935669	1135	16	soak	soak	VB
umn.319510003935669	1135	17	one	one	CD
umn.319510003935669	1135	18	-	-	HYPH
umn.319510003935669	1135	19	half	half	NN
umn.319510003935669	1135	20	hour	hour	NN
umn.319510003935669	1135	21	in	in	IN
umn.319510003935669	1135	22	the	the	DT
umn.319510003935669	1135	23	fall	fall	NN
umn.319510003935669	1135	24	,	,	,
umn.319510003935669	1135	25	and	and	CC
umn.319510003935669	1135	26	from	from	IN
umn.319510003935669	1135	27	one	one	CD
umn.319510003935669	1135	28	to	to	TO
umn.319510003935669	1135	29	two	two	CD
umn.319510003935669	1135	30	hours	hour	NNS
umn.319510003935669	1135	31	in	in	IN
umn.319510003935669	1135	32	the	the	DT
umn.319510003935669	1135	33	winter	winter	NN
umn.319510003935669	1135	34	or	or	CC
umn.319510003935669	1135	35	spring	spring	NN
umn.319510003935669	1135	36	.	.	.
umn.319510003935669	1136	1	Cook	cook	VB
umn.319510003935669	1136	2	in	in	IN
umn.319510003935669	1136	3	boiling	boil	VBG
umn.319510003935669	1136	4	salted	salt	VBN
umn.319510003935669	1136	5	water	water	NN
umn.319510003935669	1136	6	until	until	IN
umn.319510003935669	1136	7	easily	easily	RB
umn.319510003935669	1136	8	pierced	pierce	VBN
umn.319510003935669	1136	9	with	with	IN
umn.319510003935669	1136	10	a	a	DT
umn.319510003935669	1136	11	fork	fork	NN
umn.319510003935669	1136	12	.	.	.
umn.319510003935669	1137	1	Allow	allow	VB
umn.319510003935669	1137	2	one	one	CD
umn.319510003935669	1137	3	tablespoonful	tablespoonful	NN
umn.319510003935669	1137	4	of	of	IN
umn.319510003935669	1137	5	salt	salt	NN
umn.319510003935669	1137	6	for	for	IN
umn.319510003935669	1137	7	seven	seven	CD
umn.319510003935669	1137	8	medium	medium	JJ
umn.319510003935669	1137	9	sized	sized	JJ
umn.319510003935669	1137	10	potatoes	potato	NNS
umn.319510003935669	1137	11	,	,	,
umn.319510003935669	1137	12	and	and	CC
umn.319510003935669	1137	13	cover	cover	VB
umn.319510003935669	1137	14	with	with	IN
umn.319510003935669	1137	15	boiling	boiling	NN
umn.319510003935669	1137	16	water	water	NN
umn.319510003935669	1137	17	.	.	.
umn.319510003935669	1138	1	When	when	WRB
umn.319510003935669	1138	2	cooked	cook	VBN
umn.319510003935669	1138	3	sufficiently	sufficiently	RB
umn.319510003935669	1138	4	,	,	,
umn.319510003935669	1138	5	drain	drain	VB
umn.319510003935669	1138	6	off	off	IN
umn.319510003935669	1138	7	the	the	DT
umn.319510003935669	1138	8	water	water	NN
umn.319510003935669	1138	9	,	,	,
umn.319510003935669	1138	10	and	and	CC
umn.319510003935669	1138	11	allow	allow	VB
umn.319510003935669	1138	12	the	the	DT
umn.319510003935669	1138	13	potatoes	potato	NNS
umn.319510003935669	1138	14	to	to	TO
umn.319510003935669	1138	15	stand	stand	VB
umn.319510003935669	1138	16	uncovered	uncover	VBN
umn.319510003935669	1138	17	,	,	,
umn.319510003935669	1138	18	but	but	CC
umn.319510003935669	1138	19	where	where	WRB
umn.319510003935669	1138	20	they	-PRON-	PRP
umn.319510003935669	1138	21	will	will	MD
umn.319510003935669	1138	22	keep	keep	VB
umn.319510003935669	1138	23	hot	hot	JJ
umn.319510003935669	1138	24	enough	enough	RB
umn.319510003935669	1138	25	to	to	TO
umn.319510003935669	1138	26	dry	dry	VB
umn.319510003935669	1138	27	,	,	,
umn.319510003935669	1138	28	until	until	IN
umn.319510003935669	1138	29	serving	serve	VBG
umn.319510003935669	1138	30	time	time	NN
umn.319510003935669	1138	31	;	;	:
umn.319510003935669	1138	32	Large	large	JJ
umn.319510003935669	1138	33	potatoes	potato	NNS
umn.319510003935669	1138	34	frequently	frequently	RB
umn.319510003935669	1138	35	cook	cook	VBP
umn.319510003935669	1138	36	soft	soft	JJ
umn.319510003935669	1138	37	on	on	IN
umn.319510003935669	1138	38	the	the	DT
umn.319510003935669	1138	39	outside	outside	NN
umn.319510003935669	1138	40	,	,	,
umn.319510003935669	1138	41	while	while	IN
umn.319510003935669	1138	42	hard	hard	RB
umn.319510003935669	1138	43	in	in	IN
umn.319510003935669	1138	44	the	the	DT
umn.319510003935669	1138	45	centre	centre	NN
umn.319510003935669	1138	46	.	.	.
umn.319510003935669	1139	1	To	to	TO
umn.319510003935669	1139	2	finish	finish	VB
umn.319510003935669	1139	3	cooking	cook	VBG
umn.319510003935669	1139	4	without	without	IN
umn.319510003935669	1139	5	breaking	break	VBG
umn.319510003935669	1139	6	them	-PRON-	PRP
umn.319510003935669	1139	7	apart	apart	RB
umn.319510003935669	1139	8	,	,	,
umn.319510003935669	1139	9	add	add	VB
umn.319510003935669	1139	10	one	one	CD
umn.319510003935669	1139	11	pint	pint	NN
umn.319510003935669	1139	12	of	of	IN
umn.319510003935669	1139	13	cold	cold	JJ
umn.319510003935669	1139	14	water	water	NN
umn.319510003935669	1139	15	.	.	.
umn.319510003935669	1140	1	This	this	DT
umn.319510003935669	1140	2	cools	cool	VBZ
umn.319510003935669	1140	3	the	the	DT
umn.319510003935669	1140	4	outside	outside	NN
umn.319510003935669	1140	5	of	of	IN
umn.319510003935669	1140	6	the	the	DT
umn.319510003935669	1140	7	potato	potato	NN
umn.319510003935669	1140	8	,	,	,
umn.319510003935669	1140	9	while	while	IN
umn.319510003935669	1140	10	the	the	DT
umn.319510003935669	1140	11	heat	heat	NN
umn.319510003935669	1140	12	already	already	RB
umn.319510003935669	1140	13	accumulated	accumulate	VBN
umn.319510003935669	1140	14	in	in	IN
umn.319510003935669	1140	15	the	the	DT
umn.319510003935669	1140	16	inside	inside	NN
umn.319510003935669	1140	17	completes	complete	VBZ
umn.319510003935669	1140	18	the	the	DT
umn.319510003935669	1140	19	process	process	NN
umn.319510003935669	1140	20	of	of	IN
umn.319510003935669	1140	21	cooking	cook	VBG
umn.319510003935669	1140	22	the	the	DT
umn.319510003935669	1140	23	center	center	NN
umn.319510003935669	1140	24	.	.	.
umn.319510003935669	1141	1	To	to	IN
umn.319510003935669	1141	2	Rice	Rice	NNP
umn.319510003935669	1141	3	POTATOES	potato	NNS
umn.319510003935669	1141	4	:	:	:
umn.319510003935669	1141	5	Force	force	VB
umn.319510003935669	1141	6	the	the	DT
umn.319510003935669	1141	7	hot	hot	JJ
umn.319510003935669	1141	8	boiled	boil	VBN
umn.319510003935669	1141	9	potatoes	potato	NNS
umn.319510003935669	1141	10	through	through	IN
umn.319510003935669	1141	11	a	a	DT
umn.319510003935669	1141	12	potato	potato	NN
umn.319510003935669	1141	13	ricer	ricer	NN
umn.319510003935669	1141	14	or	or	CC
umn.319510003935669	1141	15	a	a	DT
umn.319510003935669	1141	16	coarse	coarse	JJ
umn.319510003935669	1141	17	strainer	strainer	NN
umn.319510003935669	1141	18	.	.	.
umn.319510003935669	1142	1	Serve	serve	VB
umn.319510003935669	1142	2	,	,	,
umn.319510003935669	1142	3	lightly	lightly	RB
umn.319510003935669	1142	4	piled	pile	VBN
umn.319510003935669	1142	5	in	in	IN
umn.319510003935669	1142	6	a	a	DT
umn.319510003935669	1142	7	hot	hot	JJ
umn.319510003935669	1142	8	vegetable	vegetable	NN
umn.319510003935669	1142	9	dish	dish	NN
umn.319510003935669	1142	10	.	.	.
umn.319510003935669	1143	1	To	to	IN
umn.319510003935669	1143	2	Mash	mash	VB
umn.319510003935669	1143	3	POTATOES	potato	NNS
umn.319510003935669	1143	4	:	:	:
umn.319510003935669	1143	5	Add	add	VB
umn.319510003935669	1143	6	three	three	CD
umn.319510003935669	1143	7	tablespoons	tablespoon	NNS
umn.319510003935669	1143	8	butter	butter	NN
umn.319510003935669	1143	9	,	,	,
umn.319510003935669	1143	10	one	one	CD
umn.319510003935669	1143	11	tablespoon	tablespoon	NN
umn.319510003935669	1143	12	salt	salt	NN
umn.319510003935669	1143	13	,	,	,
umn.319510003935669	1143	14	a	a	DT
umn.319510003935669	1143	15	few	few	JJ
umn.319510003935669	1143	16	grains	grain	NNS
umn.319510003935669	1143	17	of	of	IN
umn.319510003935669	1143	18	pepper	pepper	NN
umn.319510003935669	1143	19	,	,	,
umn.319510003935669	1143	20	and	and	CC
umn.319510003935669	1143	21	one	one	CD
umn.319510003935669	1143	22	-	-	HYPH
umn.319510003935669	1143	23	third	third	NN
umn.319510003935669	1143	24	cup	cup	NN
umn.319510003935669	1143	25	of	of	IN
umn.319510003935669	1143	26	hot	hot	JJ
umn.319510003935669	1143	27	milk	milk	NN
umn.319510003935669	1143	28	,	,	,
umn.319510003935669	1143	29	to	to	IN
umn.319510003935669	1143	30	the	the	DT
umn.319510003935669	1143	31	riced	rice	VBN
umn.319510003935669	1143	32	potatoes	potato	NNS
umn.319510003935669	1143	33	;	;	,
umn.319510003935669	1143	34	beat	beat	VBD
umn.319510003935669	1143	35	the	the	DT
umn.319510003935669	1143	36	ingredients	ingredient	NNS
umn.319510003935669	1143	37	60	60	CD
umn.319510003935669	1143	38	DOMESTIC	domestic	JJ
umn.319510003935669	1143	39	SCIENCE	science	NN
umn.319510003935669	1143	40	together	together	RB
umn.319510003935669	1143	41	with	with	IN
umn.319510003935669	1143	42	a	a	DT
umn.319510003935669	1143	43	fork	fork	NN
umn.319510003935669	1143	44	.	.	.
umn.319510003935669	1144	1	When	when	WRB
umn.319510003935669	1144	2	smooth	smooth	JJ
umn.319510003935669	1144	3	,	,	,
umn.319510003935669	1144	4	light	light	JJ
umn.319510003935669	1144	5	,	,	,
umn.319510003935669	1144	6	and	and	CC
umn.319510003935669	1144	7	creamy	creamy	JJ
umn.319510003935669	1144	8	,	,	,
umn.319510003935669	1144	9	re	re	IN
umn.319510003935669	1144	10	.	.	.
umn.319510003935669	1145	1	heat	heat	NN
umn.319510003935669	1145	2	,	,	,
umn.319510003935669	1145	3	and	and	CC
umn.319510003935669	1145	4	pile	pile	VBP
umn.319510003935669	1145	5	lightly	lightly	RB
umn.319510003935669	1145	6	on	on	IN
umn.319510003935669	1145	7	a	a	DT
umn.319510003935669	1145	8	hot	hot	JJ
umn.319510003935669	1145	9	dish	dish	NN
umn.319510003935669	1145	10	.	.	.
umn.319510003935669	1146	1	Potatoes	potato	NNS
umn.319510003935669	1146	2	may	may	MD
umn.319510003935669	1146	3	be	be	VB
umn.319510003935669	1146	4	mashed	mash	VBN
umn.319510003935669	1146	5	,	,	,
umn.319510003935669	1146	6	without	without	IN
umn.319510003935669	1146	7	ricing	rice	VBG
umn.319510003935669	1146	8	.	.	.
umn.319510003935669	1147	1	Use	use	VB
umn.319510003935669	1147	2	a	a	DT
umn.319510003935669	1147	3	wood	wood	NN
umn.319510003935669	1147	4	.	.	.
umn.319510003935669	1148	1	en	en	IN
umn.319510003935669	1148	2	masher	masher	NN
umn.319510003935669	1148	3	,	,	,
umn.319510003935669	1148	4	and	and	CC
umn.319510003935669	1148	5	mash	mash	VB
umn.319510003935669	1148	6	them	-PRON-	PRP
umn.319510003935669	1148	7	in	in	IN
umn.319510003935669	1148	8	the	the	DT
umn.319510003935669	1148	9	kettle	kettle	NN
umn.319510003935669	1148	10	in	in	IN
umn.319510003935669	1148	11	which	which	WDT
umn.319510003935669	1148	12	cooked	cook	VBN
umn.319510003935669	1148	13	,	,	,
umn.319510003935669	1148	14	add-	add-	IN
umn.319510003935669	1148	15	ing	e	VBG
umn.319510003935669	1148	16	the	the	DT
umn.319510003935669	1148	17	seasoning	seasoning	NN
umn.319510003935669	1148	18	when	when	WRB
umn.319510003935669	1148	19	the	the	DT
umn.319510003935669	1148	20	potatoes	potato	NNS
umn.319510003935669	1148	21	are	be	VBP
umn.319510003935669	1148	22	well	well	RB
umn.319510003935669	1148	23	mashed	mash	VBN
umn.319510003935669	1148	24	,	,	,
umn.319510003935669	1148	25	and	and	CC
umn.319510003935669	1148	26	continue	continue	VB
umn.319510003935669	1148	27	mashing	mash	VBG
umn.319510003935669	1148	28	until	until	IN
umn.319510003935669	1148	29	the	the	DT
umn.319510003935669	1148	30	mass	mass	NN
umn.319510003935669	1148	31	is	be	VBZ
umn.319510003935669	1148	32	dry	dry	JJ
umn.319510003935669	1148	33	and	and	CC
umn.319510003935669	1148	34	white	white	JJ
umn.319510003935669	1148	35	.	.	.
umn.319510003935669	1149	1	Heap	heap	NN
umn.319510003935669	1149	2	in	in	IN
umn.319510003935669	1149	3	a	a	DT
umn.319510003935669	1149	4	dish	dish	NN
umn.319510003935669	1149	5	,	,	,
umn.319510003935669	1149	6	and	and	CC
umn.319510003935669	1149	7	garnish	garnish	VB
umn.319510003935669	1149	8	with	with	IN
umn.319510003935669	1149	9	butter	butter	NN
umn.319510003935669	1149	10	and	and	CC
umn.319510003935669	1149	11	pepper	pepper	NN
umn.319510003935669	1149	12	.	.	.
umn.319510003935669	1150	1	Serve	serve	VB
umn.319510003935669	1150	2	hot	hot	JJ
umn.319510003935669	1150	3	.	.	.
umn.319510003935669	1151	1	LESSON	LESSON	NNP
umn.319510003935669	1151	2	3	3	CD
umn.319510003935669	1151	3	.	.	.
umn.319510003935669	1152	1	CEREALS	cereals	NN
umn.319510003935669	1152	2	:	:	:
umn.319510003935669	1152	3	Review	review	NN
umn.319510003935669	1152	4	lessons	lesson	NNS
umn.319510003935669	1152	5	VI	VI	NNP
umn.319510003935669	1152	6	.	.	.
umn.319510003935669	1153	1	and	and	CC
umn.319510003935669	1153	2	VIII	VIII	NNP
umn.319510003935669	1153	3	.	.	NNP
umn.319510003935669	1153	4	,	,	,
umn.319510003935669	1153	5	seventh	seventh	JJ
umn.319510003935669	1153	6	year	year	NN
umn.319510003935669	1153	7	.	.	.
umn.319510003935669	1154	1	As	as	IN
umn.319510003935669	1154	2	cereals	cereal	NNS
umn.319510003935669	1154	3	are	be	VBP
umn.319510003935669	1154	4	poor	poor	JJ
umn.319510003935669	1154	5	in	in	IN
umn.319510003935669	1154	6	mineral	mineral	NN
umn.319510003935669	1154	7	matters	matter	NNS
umn.319510003935669	1154	8	and	and	CC
umn.319510003935669	1154	9	in	in	IN
umn.319510003935669	1154	10	fat	fat	NN
umn.319510003935669	1154	11	,	,	,
umn.319510003935669	1154	12	their	-PRON-	PRP$
umn.319510003935669	1154	13	nu-	nu-	XX
umn.319510003935669	1154	14	tritive	tritive	JJ
umn.319510003935669	1154	15	values	value	NNS
umn.319510003935669	1154	16	may	may	MD
umn.319510003935669	1154	17	be	be	VB
umn.319510003935669	1154	18	increased	increase	VBN
umn.319510003935669	1154	19	by	by	IN
umn.319510003935669	1154	20	adding	add	VBG
umn.319510003935669	1154	21	fruit	fruit	NN
umn.319510003935669	1154	22	as	as	IN
umn.319510003935669	1154	23	a	a	DT
umn.319510003935669	1154	24	com	com	NN
umn.319510003935669	1154	25	.	.	.
umn.319510003935669	1155	1	pound	pound	NN
umn.319510003935669	1155	2	;	;	:
umn.319510003935669	1155	3	and	and	CC
umn.319510003935669	1155	4	by	by	IN
umn.319510003935669	1155	5	serving	serve	VBG
umn.319510003935669	1155	6	with	with	IN
umn.319510003935669	1155	7	milk	milk	NN
umn.319510003935669	1155	8	or	or	CC
umn.319510003935669	1155	9	cream	cream	NN
umn.319510003935669	1155	10	,	,	,
umn.319510003935669	1155	11	and	and	CC
umn.319510003935669	1155	12	sugar	sugar	NN
umn.319510003935669	1155	13	if	if	IN
umn.319510003935669	1155	14	de-	de-	RB
umn.319510003935669	1155	15	sired	sire	VBN
umn.319510003935669	1155	16	.	.	.
umn.319510003935669	1156	1	Uncooked	uncooked	JJ
umn.319510003935669	1156	2	fruits	fruit	NNS
umn.319510003935669	1156	3	may	may	MD
umn.319510003935669	1156	4	be	be	VB
umn.319510003935669	1156	5	cooked	cook	VBN
umn.319510003935669	1156	6	with	with	IN
umn.319510003935669	1156	7	the	the	DT
umn.319510003935669	1156	8	cereal	cereal	NN
umn.319510003935669	1156	9	.	.	.
umn.319510003935669	1157	1	Cooked	cooked	JJ
umn.319510003935669	1157	2	fruits	fruit	NNS
umn.319510003935669	1157	3	,	,	,
umn.319510003935669	1157	4	as	as	IN
umn.319510003935669	1157	5	dates	date	NNS
umn.319510003935669	1157	6	,	,	,
umn.319510003935669	1157	7	steamed	steamed	JJ
umn.319510003935669	1157	8	apples	apple	NNS
umn.319510003935669	1157	9	,	,	,
umn.319510003935669	1157	10	etc	etc	FW
umn.319510003935669	1157	11	.	.	FW
umn.319510003935669	1157	12	,	,	,
umn.319510003935669	1157	13	may	may	MD
umn.319510003935669	1157	14	be	be	VB
umn.319510003935669	1157	15	added	add	VBN
umn.319510003935669	1157	16	after	after	IN
umn.319510003935669	1157	17	the	the	DT
umn.319510003935669	1157	18	cereal	cereal	NN
umn.319510003935669	1157	19	is	be	VBZ
umn.319510003935669	1157	20	cooked	cook	VBN
umn.319510003935669	1157	21	.	.	.
umn.319510003935669	1158	1	Both	both	DT
umn.319510003935669	1158	2	fruits	fruit	NNS
umn.319510003935669	1158	3	and	and	CC
umn.319510003935669	1158	4	milk	milk	NN
umn.319510003935669	1158	5	add	add	VBP
umn.319510003935669	1158	6	to	to	IN
umn.319510003935669	1158	7	the	the	DT
umn.319510003935669	1158	8	digestibility	digestibility	NN
umn.319510003935669	1158	9	of	of	IN
umn.319510003935669	1158	10	the	the	DT
umn.319510003935669	1158	11	cereal	cereal	NN
umn.319510003935669	1158	12	.	.	.
umn.319510003935669	1159	1	Boiled	boil	VBN
umn.319510003935669	1159	2	RICE	rice	NN
umn.319510003935669	1159	3	:	:	:
umn.319510003935669	1159	4	See	see	VB
umn.319510003935669	1159	5	“	"	``
umn.319510003935669	1159	6	General	General	NNP
umn.319510003935669	1159	7	Directions	Directions	NNPS
umn.319510003935669	1159	8	for	for	IN
umn.319510003935669	1159	9	Cooking	Cooking	NNP
umn.319510003935669	1159	10	Cereals	Cereals	NNPS
umn.319510003935669	1159	11	,	,	,
umn.319510003935669	1159	12	”	"	''
umn.319510003935669	1159	13	lesson	lesson	NN
umn.319510003935669	1159	14	VI	VI	NNP
umn.319510003935669	1159	15	.	.	NNP
umn.319510003935669	1159	16	,	,	,
umn.319510003935669	1159	17	seventh	seventh	JJ
umn.319510003935669	1159	18	year	year	NN
umn.319510003935669	1159	19	.	.	.
umn.319510003935669	1160	1	To	to	TO
umn.319510003935669	1160	2	Wash	wash	VB
umn.319510003935669	1160	3	RICE	RICE	NNP
umn.319510003935669	1160	4	:	:	:
umn.319510003935669	1160	5	Put	put	VB
umn.319510003935669	1160	6	the	the	DT
umn.319510003935669	1160	7	rice	rice	NN
umn.319510003935669	1160	8	in	in	IN
umn.319510003935669	1160	9	a	a	DT
umn.319510003935669	1160	10	strainer	strainer	NN
umn.319510003935669	1160	11	;	;	:
umn.319510003935669	1160	12	place	place	NN
umn.319510003935669	1160	13	strainer	strainer	NN
umn.319510003935669	1160	14	in	in	IN
umn.319510003935669	1160	15	a	a	DT
umn.319510003935669	1160	16	pan	pan	NN
umn.319510003935669	1160	17	of	of	IN
umn.319510003935669	1160	18	water	water	NN
umn.319510003935669	1160	19	,	,	,
umn.319510003935669	1160	20	and	and	CC
umn.319510003935669	1160	21	rub	rub	VB
umn.319510003935669	1160	22	the	the	DT
umn.319510003935669	1160	23	rice	rice	NN
umn.319510003935669	1160	24	between	between	IN
umn.319510003935669	1160	25	the	the	DT
umn.319510003935669	1160	26	hands	hand	NNS
umn.319510003935669	1160	27	;	;	:
umn.319510003935669	1160	28	change	change	VB
umn.319510003935669	1160	29	the	the	DT
umn.319510003935669	1160	30	water	water	NN
umn.319510003935669	1160	31	two	two	CD
umn.319510003935669	1160	32	or	or	CC
umn.319510003935669	1160	33	three	three	CD
umn.319510003935669	1160	34	times	time	NNS
umn.319510003935669	1160	35	,	,	,
umn.319510003935669	1160	36	or	or	CC
umn.319510003935669	1160	37	until	until	IN
umn.319510003935669	1160	38	the	the	DT
umn.319510003935669	1160	39	water	water	NN
umn.319510003935669	1160	40	is	be	VBZ
umn.319510003935669	1160	41	clear	clear	JJ
umn.319510003935669	1160	42	.	.	.
umn.319510003935669	1161	1	TO	to	TO
umn.319510003935669	1161	2	SERVE	serve	VB
umn.319510003935669	1161	3	RICE	rice	NN
umn.319510003935669	1161	4	AS	as	IN
umn.319510003935669	1161	5	A	a	DT
umn.319510003935669	1161	6	DESSERT	dessert	NN
umn.319510003935669	1161	7	:	:	:
umn.319510003935669	1161	8	Combine	combine	VB
umn.319510003935669	1161	9	with	with	IN
umn.319510003935669	1161	10	fruit	fruit	NN
umn.319510003935669	1161	11	.	.	.
umn.319510003935669	1162	1	When	when	WRB
umn.319510003935669	1162	2	cooked	cook	VBN
umn.319510003935669	1162	3	,	,	,
umn.319510003935669	1162	4	turn	turn	VB
umn.319510003935669	1162	5	into	into	IN
umn.319510003935669	1162	6	moulds	mould	NNS
umn.319510003935669	1162	7	.	.	.
umn.319510003935669	1163	1	When	when	WRB
umn.319510003935669	1163	2	firm	firm	JJ
umn.319510003935669	1163	3	,	,	,
umn.319510003935669	1163	4	serve	serve	VB
umn.319510003935669	1163	5	with	with	IN
umn.319510003935669	1163	6	cream	cream	NN
umn.319510003935669	1163	7	and	and	CC
umn.319510003935669	1163	8	sugar	sugar	NN
umn.319510003935669	1163	9	,	,	,
umn.319510003935669	1163	10	or	or	CC
umn.319510003935669	1163	11	a	a	DT
umn.319510003935669	1163	12	pudding	pudding	NN
umn.319510003935669	1163	13	sauce	sauce	NN
umn.319510003935669	1163	14	.	.	.
umn.319510003935669	1164	1	The	the	DT
umn.319510003935669	1164	2	water	water	NN
umn.319510003935669	1164	3	in	in	IN
umn.319510003935669	1164	4	which	which	WDT
umn.319510003935669	1164	5	rice	rice	NN
umn.319510003935669	1164	6	has	have	VBZ
umn.319510003935669	1164	7	been	be	VBN
umn.319510003935669	1164	8	boiled	boil	VBN
umn.319510003935669	1164	9	,	,	,
umn.319510003935669	1164	10	may	may	MD
umn.319510003935669	1164	11	be	be	VB
umn.319510003935669	1164	12	utilized	utilize	VBN
umn.319510003935669	1164	13	in	in	IN
umn.319510003935669	1164	14	mixing	mix	VBG
umn.319510003935669	1164	15	bread	bread	NN
umn.319510003935669	1164	16	,	,	,
umn.319510003935669	1164	17	or	or	CC
umn.319510003935669	1164	18	as	as	IN
umn.319510003935669	1164	19	a	a	DT
umn.319510003935669	1164	20	basis	basis	NN
umn.319510003935669	1164	21	for	for	IN
umn.319510003935669	1164	22	soups	soup	NNS
umn.319510003935669	1164	23	.	.	.
umn.319510003935669	1165	1	The	the	DT
umn.319510003935669	1165	2	kernels	kernel	NNS
umn.319510003935669	1165	3	of	of	IN
umn.319510003935669	1165	4	rice	rice	NN
umn.319510003935669	1165	5	,	,	,
umn.319510003935669	1165	6	when	when	WRB
umn.319510003935669	1165	7	cooked	cook	VBN
umn.319510003935669	1165	8	,	,	,
umn.319510003935669	1165	9	should	should	MD
umn.319510003935669	1165	10	be	be	VB
umn.319510003935669	1165	11	soft	soft	JJ
umn.319510003935669	1165	12	,	,	,
umn.319510003935669	1165	13	yet	yet	CC
umn.319510003935669	1165	14	whole	whole	JJ
umn.319510003935669	1165	15	and	and	CC
umn.319510003935669	1165	16	distinct	distinct	JJ
umn.319510003935669	1165	17	.	.	.
umn.319510003935669	1166	1	As	as	IN
umn.319510003935669	1166	2	rice	rice	NN
umn.319510003935669	1166	3	is	be	VBZ
umn.319510003935669	1166	4	the	the	DT
umn.319510003935669	1166	5	poorest	poor	JJS
umn.319510003935669	1166	6	in	in	IN
umn.319510003935669	1166	7	proteid	proteid	NN
umn.319510003935669	1166	8	of	of	IN
umn.319510003935669	1166	9	any	any	DT
umn.319510003935669	1166	10	cereal	cereal	NN
umn.319510003935669	1166	11	,	,	,
umn.319510003935669	1166	12	food	food	NN
umn.319510003935669	1166	13	rich	rich	JJ
umn.319510003935669	1166	14	in	in	IN
umn.319510003935669	1166	15	proteid	proteid	NN
umn.319510003935669	1166	16	should	should	MD
umn.319510003935669	1166	17	be	be	VB
umn.319510003935669	1166	18	served	serve	VBN
umn.319510003935669	1166	19	at	at	IN
umn.319510003935669	1166	20	the	the	DT
umn.319510003935669	1166	21	same	same	JJ
umn.319510003935669	1166	22	time	time	NN
umn.319510003935669	1166	23	with	with	IN
umn.319510003935669	1166	24	it	-PRON-	PRP
umn.319510003935669	1166	25	.	.	.
umn.319510003935669	1167	1	Cream	Cream	NNP
umn.319510003935669	1167	2	Sauce	Sauce	NNP
umn.319510003935669	1167	3	:	:	:
umn.319510003935669	1167	4	1	1	CD
umn.319510003935669	1167	5	egg	egg	NN
umn.319510003935669	1167	6	;	;	:
umn.319510003935669	1167	7	1	1	CD
umn.319510003935669	1167	8	cup	cup	NN
umn.319510003935669	1167	9	powdered	powdered	JJ
umn.319510003935669	1167	10	sugar	sugar	NN
umn.319510003935669	1167	11	;	;	:
umn.319510003935669	1167	12	1	1	CD
umn.319510003935669	1167	13	cup	cup	NN
umn.319510003935669	1167	14	thick	thick	JJ
umn.319510003935669	1167	15	cream	cream	NN
umn.319510003935669	1167	16	;	;	:
umn.319510003935669	1167	17	1	1	CD
umn.319510003935669	1167	18	-	-	SYM
umn.319510003935669	1167	19	4	4	CD
umn.319510003935669	1167	20	cup	cup	NN
umn.319510003935669	1167	21	milk	milk	NN
umn.319510003935669	1167	22	;	;	:
umn.319510003935669	1167	23	1	1	CD
umn.319510003935669	1167	24	-	-	SYM
umn.319510003935669	1167	25	2	2	CD
umn.319510003935669	1167	26	teaspoon	teaspoon	NN
umn.319510003935669	1167	27	vanilla	vanilla	NN
umn.319510003935669	1167	28	.	.	.
umn.319510003935669	1168	1	Beat	beat	VB
umn.319510003935669	1168	2	the	the	DT
umn.319510003935669	1168	3	white	white	NN
umn.319510003935669	1168	4	of	of	IN
umn.319510003935669	1168	5	the	the	DT
umn.319510003935669	1168	6	egg	egg	NN
umn.319510003935669	1168	7	stiff	stiff	JJ
umn.319510003935669	1168	8	;	;	:
umn.319510003935669	1168	9	add	add	VB
umn.319510003935669	1168	10	yolk	yolk	NN
umn.319510003935669	1168	11	of	of	IN
umn.319510003935669	1168	12	egg	egg	NN
umn.319510003935669	1168	13	well	well	UH
umn.319510003935669	1168	14	heaten	heaten	NNP
umn.319510003935669	1168	15	,	,	,
umn.319510003935669	1168	16	and	and	CC
umn.319510003935669	1168	17	sugar	sugar	NN
umn.319510003935669	1168	18	gradually	gradually	RB
umn.319510003935669	1168	19	;	;	:
umn.319510003935669	1168	20	dilute	dilute	VB
umn.319510003935669	1168	21	cream	cream	NN
umn.319510003935669	1168	22	with	with	IN
umn.319510003935669	1168	23	milk	milk	NN
umn.319510003935669	1168	24	,	,	,
umn.319510003935669	1168	25	beat	beat	VBN
umn.319510003935669	1168	26	until	until	IN
umn.319510003935669	1168	27	stiff	stiff	JJ
umn.319510003935669	1168	28	,	,	,
umn.319510003935669	1168	29	combine	combine	VB
umn.319510003935669	1168	30	mixture	mixture	NN
umn.319510003935669	1168	31	,	,	,
umn.319510003935669	1168	32	flavor	flavor	NN
umn.319510003935669	1168	33	.	.	.
umn.319510003935669	1169	1	EGG	egg	NN
umn.319510003935669	1169	2	SAUCE	SAUCE	NNP
umn.319510003935669	1169	3	(	(	-LRB-
umn.319510003935669	1169	4	Yellow	Yellow	NNP
umn.319510003935669	1169	5	Sauce	Sauce	NNP
umn.319510003935669	1169	6	)	)	-RRB-
umn.319510003935669	1169	7	:	:	:
umn.319510003935669	1169	8	2	2	CD
umn.319510003935669	1169	9	eggs	egg	NNS
umn.319510003935669	1169	10	;	;	:
umn.319510003935669	1169	11	1	1	CD
umn.319510003935669	1169	12	cup	cup	NN
umn.319510003935669	1169	13	sugar	sugar	NN
umn.319510003935669	1169	14	;	;	:
umn.319510003935669	1169	15	COOKING	cooking	NN
umn.319510003935669	1169	16	61	61	CD
umn.319510003935669	1169	17	1	1	CD
umn.319510003935669	1169	18	teaspoonful	teaspoonful	NN
umn.319510003935669	1169	19	vanilla	vanilla	NN
umn.319510003935669	1169	20	.	.	.
umn.319510003935669	1170	1	Beat	beat	VB
umn.319510003935669	1170	2	eggs	egg	NNS
umn.319510003935669	1170	3	until	until	IN
umn.319510003935669	1170	4	very	very	RB
umn.319510003935669	1170	5	light	light	JJ
umn.319510003935669	1170	6	,	,	,
umn.319510003935669	1170	7	add	add	VB
umn.319510003935669	1170	8	sugar	sugar	NN
umn.319510003935669	1170	9	gradually	gradually	RB
umn.319510003935669	1170	10	,	,	,
umn.319510003935669	1170	11	and	and	CC
umn.319510003935669	1170	12	continue	continue	VBP
umn.319510003935669	1170	13	beating	beat	VBG
umn.319510003935669	1170	14	;	;	:
umn.319510003935669	1170	15	add	add	VB
umn.319510003935669	1170	16	flavoring	flavoring	NN
umn.319510003935669	1170	17	.	.	.
umn.319510003935669	1171	1	LESSON	LESSON	NNP
umn.319510003935669	1171	2	4	4	CD
umn.319510003935669	1171	3	.	.	.
umn.319510003935669	1172	1	FRUITS	fruit	NNS
umn.319510003935669	1172	2	,	,	,
umn.319510003935669	1172	3	MINERAL	mineral	NN
umn.319510003935669	1172	4	MATTER	matter	NN
umn.319510003935669	1172	5	,	,	,
umn.319510003935669	1172	6	ACIDS	acid	NNS
umn.319510003935669	1172	7	.	.	.
umn.319510003935669	1173	1	Review	Review	NNP
umn.319510003935669	1173	2	of	of	IN
umn.319510003935669	1173	3	lessons	lesson	NNS
umn.319510003935669	1173	4	fourth	fourth	RB
umn.319510003935669	1173	5	,	,	,
umn.319510003935669	1173	6	fourteenth	fourteenth	JJ
umn.319510003935669	1173	7	,	,	,
umn.319510003935669	1173	8	fifteenth	fifteenth	JJ
umn.319510003935669	1173	9	,	,	,
umn.319510003935669	1173	10	and	and	CC
umn.319510003935669	1173	11	sixteenth	sixteenth	JJ
umn.319510003935669	1173	12	,	,	,
umn.319510003935669	1173	13	seventh	seventh	JJ
umn.319510003935669	1173	14	year	year	NN
umn.319510003935669	1173	15	,	,	,
umn.319510003935669	1173	16	APPLE	APPLE	NNP
umn.319510003935669	1173	17	SAUCE	SAUCE	NNP
umn.319510003935669	1173	18	No	no	NN
umn.319510003935669	1173	19	.	.	.
umn.319510003935669	1174	1	1	1	LS
umn.319510003935669	1174	2	:	:	:
umn.319510003935669	1174	3	Wipe	wipe	VB
umn.319510003935669	1174	4	,	,	,
umn.319510003935669	1174	5	pare	pare	VB
umn.319510003935669	1174	6	,	,	,
umn.319510003935669	1174	7	quarter	quarter	NN
umn.319510003935669	1174	8	,	,	,
umn.319510003935669	1174	9	and	and	CC
umn.319510003935669	1174	10	core	core	NN
umn.319510003935669	1174	11	eight	eight	CD
umn.319510003935669	1174	12	medium	medium	JJ
umn.319510003935669	1174	13	sized	sized	JJ
umn.319510003935669	1174	14	sour	sour	JJ
umn.319510003935669	1174	15	apples	apple	NNS
umn.319510003935669	1174	16	.	.	.
umn.319510003935669	1175	1	Make	make	VB
umn.319510003935669	1175	2	a	a	DT
umn.319510003935669	1175	3	syrup	syrup	NN
umn.319510003935669	1175	4	of	of	IN
umn.319510003935669	1175	5	1	1	CD
umn.319510003935669	1175	6	cup	cup	NN
umn.319510003935669	1175	7	sugar	sugar	NN
umn.319510003935669	1175	8	,	,	,
umn.319510003935669	1175	9	1	1	CD
umn.319510003935669	1175	10	cup	cup	NN
umn.319510003935669	1175	11	water	water	NN
umn.319510003935669	1175	12	,	,	,
umn.319510003935669	1175	13	1	1	CD
umn.319510003935669	1175	14	tablespoon	tablespoon	NN
umn.319510003935669	1175	15	lemon	lemon	NN
umn.319510003935669	1175	16	juice	juice	NN
umn.319510003935669	1175	17	,	,	,
umn.319510003935669	1175	18	boiling	boil	VBG
umn.319510003935669	1175	19	7	7	CD
umn.319510003935669	1175	20	minutes	minute	NNS
umn.319510003935669	1175	21	.	.	.
umn.319510003935669	1176	1	Drop	drop	VB
umn.319510003935669	1176	2	into	into	IN
umn.319510003935669	1176	3	the	the	DT
umn.319510003935669	1176	4	syrup	syrup	NN
umn.319510003935669	1176	5	enough	enough	JJ
umn.319510003935669	1176	6	apples	apple	NNS
umn.319510003935669	1176	7	to	to	TO
umn.319510003935669	1176	8	cover	cover	VB
umn.319510003935669	1176	9	the	the	DT
umn.319510003935669	1176	10	bottom	bottom	NN
umn.319510003935669	1176	11	of	of	IN
umn.319510003935669	1176	12	the	the	DT
umn.319510003935669	1176	13	saucepan	saucepan	NN
umn.319510003935669	1176	14	.	.	.
umn.319510003935669	1177	1	Watch	watch	VB
umn.319510003935669	1177	2	carefully	carefully	RB
umn.319510003935669	1177	3	,	,	,
umn.319510003935669	1177	4	and	and	CC
umn.319510003935669	1177	5	remove	remove	VB
umn.319510003935669	1177	6	the	the	DT
umn.319510003935669	1177	7	quarters	quarter	NNS
umn.319510003935669	1177	8	as	as	RB
umn.319510003935669	1177	9	soon	soon	RB
umn.319510003935669	1177	10	as	as	IN
umn.319510003935669	1177	11	they	-PRON-	PRP
umn.319510003935669	1177	12	are	be	VBP
umn.319510003935669	1177	13	soft	soft	JJ
umn.319510003935669	1177	14	.	.	.
umn.319510003935669	1178	1	When	when	WRB
umn.319510003935669	1178	2	all	all	DT
umn.319510003935669	1178	3	are	be	VBP
umn.319510003935669	1178	4	removed	remove	VBN
umn.319510003935669	1178	5	,	,	,
umn.319510003935669	1178	6	pour	pour	VB
umn.319510003935669	1178	7	the	the	DT
umn.319510003935669	1178	8	syrup	syrup	NN
umn.319510003935669	1178	9	from	from	IN
umn.319510003935669	1178	10	the	the	DT
umn.319510003935669	1178	11	saucepan	saucepan	NN
umn.319510003935669	1178	12	over	over	IN
umn.319510003935669	1178	13	them	-PRON-	PRP
umn.319510003935669	1178	14	.	.	.
umn.319510003935669	1179	1	Serve	serve	VB
umn.319510003935669	1179	2	warm	warm	JJ
umn.319510003935669	1179	3	or	or	CC
umn.319510003935669	1179	4	cold	cold	JJ
umn.319510003935669	1179	5	.	.	.
umn.319510003935669	1180	1	COMPARATIVE	comparative	JJ
umn.319510003935669	1180	2	VALUE	value	NN
umn.319510003935669	1180	3	OF	of	IN
umn.319510003935669	1180	4	FIVE	five	CD
umn.319510003935669	1180	5	COMMON	common	JJ
umn.319510003935669	1180	6	FRUITS	fruit	NNS
umn.319510003935669	1180	7	.	.	.
umn.319510003935669	1181	1	DIGESTIBLE	digestible	JJ
umn.319510003935669	1181	2	LINE	line	NN
umn.319510003935669	1181	3	in	in	IN
umn.319510003935669	1181	4	Calories	calorie	NNS
umn.319510003935669	1181	5	.	.	.
umn.319510003935669	1182	1	.2	.2	NFP
umn.319510003935669	1182	2	190	190	CD
umn.319510003935669	1182	3	Apples	apple	NNS
umn.319510003935669	1182	4	Bananas	Bananas	NNP
umn.319510003935669	1182	5	Grapes	grape	NNS
umn.319510003935669	1182	6	Oranges	Oranges	NNPS
umn.319510003935669	1182	7	Strawberries	strawberry	NNS
umn.319510003935669	1182	8	25	25	CD
umn.319510003935669	1182	9	63.3	63.3	CD
umn.319510003935669	1182	10	1.2	1.2	CD
umn.319510003935669	1182	11	1.3	1.3	CD
umn.319510003935669	1182	12	.3	.3	CD
umn.319510003935669	1182	13	9.7	9.7	CD
umn.319510003935669	1182	14	35	35	CD
umn.319510003935669	1182	15	48.9	48.9	CD
umn.319510003935669	1182	16	1.6	1.6	CD
umn.319510003935669	1182	17	.7	.7	NFP
umn.319510003935669	1182	18	.4	.4	NN
umn.319510003935669	1182	19	|	|	NFP
umn.319510003935669	1182	20	12.9	12.9	CD
umn.319510003935669	1182	21	25	25	CD
umn.319510003935669	1182	22	58	58	CD
umn.319510003935669	1182	23	1.7	1.7	CD
umn.319510003935669	1182	24	.9	.9	CD
umn.319510003935669	1182	25	1.1	1.1	CD
umn.319510003935669	1182	26	|	|	CD
umn.319510003935669	1182	27	13.0	13.0	CD
umn.319510003935669	1182	28	27	27	CD
umn.319510003935669	1182	29	63.4	63.4	CD
umn.319510003935669	1182	30	|	|	NNS
umn.319510003935669	1182	31	1.0	1.0	CD
umn.319510003935669	1182	32	.5	.5	NFP
umn.319510003935669	1182	33	.1	.1	NFP
umn.319510003935669	1182	34	7.7	7.7	CD
umn.319510003935669	1182	35	5	5	CD
umn.319510003935669	1182	36	85.9	85.9	CD
umn.319510003935669	1182	37	1.0.8	1.0.8	CD
umn.319510003935669	1182	38	.5	.5	CD
umn.319510003935669	1182	39	6.3	6.3	CD
umn.319510003935669	1182	40	U.	U.	NNP
umn.319510003935669	1182	41	S.	S.	NNP
umn.319510003935669	1182	42	BULLETIN	bulletin	NN
umn.319510003935669	1182	43	.	.	.
umn.319510003935669	1183	1	.5	.5	NFP
umn.319510003935669	1183	2	200	200	CD
umn.319510003935669	1183	3	.3295	.3295	NFP
umn.319510003935669	1183	4	.3	.3	NFP
umn.319510003935669	1183	5	150	150	CD
umn.319510003935669	1183	6	.5	.5	SYM
umn.319510003935669	1183	7	150	150	CD
umn.319510003935669	1183	8	This	this	DT
umn.319510003935669	1183	9	table	table	NN
umn.319510003935669	1183	10	shows	show	VBZ
umn.319510003935669	1183	11	that	that	IN
umn.319510003935669	1183	12	,	,	,
umn.319510003935669	1183	13	of	of	IN
umn.319510003935669	1183	14	these	these	DT
umn.319510003935669	1183	15	five	five	CD
umn.319510003935669	1183	16	fruits	fruit	NNS
umn.319510003935669	1183	17	,	,	,
umn.319510003935669	1183	18	the	the	DT
umn.319510003935669	1183	19	apple	apple	NN
umn.319510003935669	1183	20	ranks	rank	VBZ
umn.319510003935669	1183	21	highest	highest	RBS
umn.319510003935669	1183	22	as	as	IN
umn.319510003935669	1183	23	a	a	DT
umn.319510003935669	1183	24	tissue	tissue	NN
umn.319510003935669	1183	25	builder	builder	NN
umn.319510003935669	1183	26	,	,	,
umn.319510003935669	1183	27	while	while	IN
umn.319510003935669	1183	28	the	the	DT
umn.319510003935669	1183	29	grape	grape	NN
umn.319510003935669	1183	30	ranks	rank	VBZ
umn.319510003935669	1183	31	highest	highest	RBS
umn.319510003935669	1183	32	as	as	IN
umn.319510003935669	1183	33	a	a	DT
umn.319510003935669	1183	34	heat	heat	NN
umn.319510003935669	1183	35	and	and	CC
umn.319510003935669	1183	36	energy	energy	NN
umn.319510003935669	1183	37	producer	producer	NN
umn.319510003935669	1183	38	;	;	:
umn.319510003935669	1183	39	the	the	DT
umn.319510003935669	1183	40	orange	orange	NN
umn.319510003935669	1183	41	standing	stand	VBG
umn.319510003935669	1183	42	lowest	lowest	RBS
umn.319510003935669	1183	43	in	in	IN
umn.319510003935669	1183	44	both	both	DT
umn.319510003935669	1183	45	muscle	muscle	NN
umn.319510003935669	1183	46	building	building	NN
umn.319510003935669	1183	47	and	and	CC
umn.319510003935669	1183	48	fuel	fuel	NN
umn.319510003935669	1183	49	values	value	NNS
umn.319510003935669	1183	50	.	.	.
umn.319510003935669	1184	1	62	62	CD
umn.319510003935669	1184	2	DOMESTIC	domestic	JJ
umn.319510003935669	1184	3	SCIENCE	science	NN
umn.319510003935669	1184	4	APPLE	apple	NN
umn.319510003935669	1184	5	SAUCE	SAUCE	NNP
umn.319510003935669	1184	6	No	no	NN
umn.319510003935669	1184	7	.	.	.
umn.319510003935669	1185	1	2	2	LS
umn.319510003935669	1185	2	:	:	:
umn.319510003935669	1185	3	Prepare	prepare	VB
umn.319510003935669	1185	4	eight	eight	CD
umn.319510003935669	1185	5	apples	apple	NNS
umn.319510003935669	1185	6	,	,	,
umn.319510003935669	1185	7	as	as	IN
umn.319510003935669	1185	8	in	in	IN
umn.319510003935669	1185	9	No	no	NN
umn.319510003935669	1185	10	.	.	.
umn.319510003935669	1186	1	1	1	LS
umn.319510003935669	1186	2	.	.	.
umn.319510003935669	1187	1	Put	put	VB
umn.319510003935669	1187	2	them	-PRON-	PRP
umn.319510003935669	1187	3	into	into	IN
umn.319510003935669	1187	4	a	a	DT
umn.319510003935669	1187	5	saucepan	saucepan	NN
umn.319510003935669	1187	6	,	,	,
umn.319510003935669	1187	7	sprinkle	sprinkle	VB
umn.319510003935669	1187	8	over	over	RP
umn.319510003935669	1187	9	them	-PRON-	PRP
umn.319510003935669	1187	10	1	1	CD
umn.319510003935669	1187	11	cup	cup	NN
umn.319510003935669	1187	12	of	of	IN
umn.319510003935669	1187	13	sugar	sugar	NN
umn.319510003935669	1187	14	,	,	,
umn.319510003935669	1187	15	add	add	VB
umn.319510003935669	1187	16	eight	eight	CD
umn.319510003935669	1187	17	cloves	clove	NNS
umn.319510003935669	1187	18	and	and	CC
umn.319510003935669	1187	19	enough	enough	JJ
umn.319510003935669	1187	20	water	water	NN
umn.319510003935669	1187	21	to	to	TO
umn.319510003935669	1187	22	prevent	prevent	VB
umn.319510003935669	1187	23	burning	burning	NN
umn.319510003935669	1187	24	.	.	.
umn.319510003935669	1188	1	Cook	cook	VB
umn.319510003935669	1188	2	to	to	IN
umn.319510003935669	1188	3	a	a	DT
umn.319510003935669	1188	4	mush	mush	NN
umn.319510003935669	1188	5	,	,	,
umn.319510003935669	1188	6	stirring	stir	VBG
umn.319510003935669	1188	7	occasionally	occasionally	RB
umn.319510003935669	1188	8	.	.	.
umn.319510003935669	1189	1	BAKED	BAKED	NNP
umn.319510003935669	1189	2	BANANAS	banana	NNS
umn.319510003935669	1189	3	:	:	:
umn.319510003935669	1189	4	Peel	peel	VB
umn.319510003935669	1189	5	six	six	CD
umn.319510003935669	1189	6	bananas	banana	NNS
umn.319510003935669	1189	7	,	,	,
umn.319510003935669	1189	8	cut	cut	VBD
umn.319510003935669	1189	9	them	-PRON-	PRP
umn.319510003935669	1189	10	in	in	IN
umn.319510003935669	1189	11	halves	half	NNS
umn.319510003935669	1189	12	,	,	,
umn.319510003935669	1189	13	lengthwise	lengthwise	RB
umn.319510003935669	1189	14	.	.	.
umn.319510003935669	1190	1	Place	place	VB
umn.319510003935669	1190	2	them	-PRON-	PRP
umn.319510003935669	1190	3	on	on	IN
umn.319510003935669	1190	4	a	a	DT
umn.319510003935669	1190	5	shallow	shallow	JJ
umn.319510003935669	1190	6	granite	granite	NN
umn.319510003935669	1190	7	or	or	CC
umn.319510003935669	1190	8	earthen	earthen	JJ
umn.319510003935669	1190	9	baking	baking	NN
umn.319510003935669	1190	10	dish	dish	NN
umn.319510003935669	1190	11	.	.	.
umn.319510003935669	1191	1	Mix	mix	NN
umn.319510003935669	1191	2	2	2	CD
umn.319510003935669	1191	3	tablespoonfuls	tablespoonfuls	NN
umn.319510003935669	1191	4	melted	melt	VBD
umn.319510003935669	1191	5	butter	butter	NN
umn.319510003935669	1191	6	,	,	,
umn.319510003935669	1191	7	1	1	CD
umn.319510003935669	1191	8	-	-	SYM
umn.319510003935669	1191	9	3	3	CD
umn.319510003935669	1191	10	cup	cup	NN
umn.319510003935669	1191	11	sugar	sugar	NN
umn.319510003935669	1191	12	,	,	,
umn.319510003935669	1191	13	2	2	CD
umn.319510003935669	1191	14	tablespoonfuls	tablespoonfuls	NN
umn.319510003935669	1191	15	lemon	lemon	NN
umn.319510003935669	1191	16	juice	juice	NN
umn.319510003935669	1191	17	.	.	.
umn.319510003935669	1192	1	Baste	baste	VB
umn.319510003935669	1192	2	the	the	DT
umn.319510003935669	1192	3	bana-	bana-	JJ
umn.319510003935669	1192	4	nas	nas	NNP
umn.319510003935669	1192	5	with	with	IN
umn.319510003935669	1192	6	1	1	CD
umn.319510003935669	1192	7	-	-	SYM
umn.319510003935669	1192	8	2	2	CD
umn.319510003935669	1192	9	the	the	DT
umn.319510003935669	1192	10	mixture	mixture	NN
umn.319510003935669	1192	11	;	;	:
umn.319510003935669	1192	12	bake	bake	VB
umn.319510003935669	1192	13	30	30	CD
umn.319510003935669	1192	14	minutes	minute	NNS
umn.319510003935669	1192	15	in	in	IN
umn.319510003935669	1192	16	slow	slow	JJ
umn.319510003935669	1192	17	oven	oven	NN
umn.319510003935669	1192	18	,	,	,
umn.319510003935669	1192	19	basting	baste	VBG
umn.319510003935669	1192	20	with	with	IN
umn.319510003935669	1192	21	the	the	DT
umn.319510003935669	1192	22	remaining	remain	VBG
umn.319510003935669	1192	23	mixture	mixture	NN
umn.319510003935669	1192	24	at	at	IN
umn.319510003935669	1192	25	intervals	interval	NNS
umn.319510003935669	1192	26	.	.	.
umn.319510003935669	1193	1	Serve	serve	VB
umn.319510003935669	1193	2	hot	hot	JJ
umn.319510003935669	1193	3	.	.	.
umn.319510003935669	1194	1	LESSON	lesson	NN
umn.319510003935669	1194	2	5	5	CD
umn.319510003935669	1194	3	.	.	.
umn.319510003935669	1195	1	THE	the	DT
umn.319510003935669	1195	2	Invalid	Invalid	NNP
umn.319510003935669	1195	3	's	's	POS
umn.319510003935669	1195	4	Tray	Tray	NNP
umn.319510003935669	1195	5	should	should	MD
umn.319510003935669	1195	6	appear	appear	VB
umn.319510003935669	1195	7	inviting	invite	VBG
umn.319510003935669	1195	8	.	.	.
umn.319510003935669	1196	1	A	a	DT
umn.319510003935669	1196	2	spot	spot	NN
umn.319510003935669	1196	3	:	:	:
umn.319510003935669	1196	4	less	less	JJR
umn.319510003935669	1196	5	tray	tray	NN
umn.319510003935669	1196	6	-	-	HYPH
umn.319510003935669	1196	7	cloth	cloth	NN
umn.319510003935669	1196	8	,	,	,
umn.319510003935669	1196	9	the	the	DT
umn.319510003935669	1196	10	daintiest	dainty	JJS
umn.319510003935669	1196	11	dishes	dish	NNS
umn.319510003935669	1196	12	;	;	:
umn.319510003935669	1196	13	flowers	flower	NNS
umn.319510003935669	1196	14	to	to	TO
umn.319510003935669	1196	15	attract	attract	VB
umn.319510003935669	1196	16	and	and	CC
umn.319510003935669	1196	17	cheer	cheer	VB
umn.319510003935669	1196	18	.	.	.
umn.319510003935669	1197	1	Foods	food	NNS
umn.319510003935669	1197	2	to	to	TO
umn.319510003935669	1197	3	be	be	VB
umn.319510003935669	1197	4	served	serve	VBN
umn.319510003935669	1197	5	hot	hot	JJ
umn.319510003935669	1197	6	should	should	MD
umn.319510003935669	1197	7	be	be	VB
umn.319510003935669	1197	8	served	serve	VBN
umn.319510003935669	1197	9	in	in	IN
umn.319510003935669	1197	10	heated	heated	JJ
umn.319510003935669	1197	11	dishes	dish	NNS
umn.319510003935669	1197	12	.	.	.
umn.319510003935669	1198	1	Foods	food	NNS
umn.319510003935669	1198	2	to	to	TO
umn.319510003935669	1198	3	be	be	VB
umn.319510003935669	1198	4	served	serve	VBN
umn.319510003935669	1198	5	cold	cold	JJ
umn.319510003935669	1198	6	should	should	MD
umn.319510003935669	1198	7	not	not	RB
umn.319510003935669	1198	8	be	be	VB
umn.319510003935669	1198	9	allowed	allow	VBN
umn.319510003935669	1198	10	to	to	TO
umn.319510003935669	1198	11	become	become	VB
umn.319510003935669	1198	12	warm	warm	JJ
umn.319510003935669	1198	13	.	.	.
umn.319510003935669	1199	1	All	all	DT
umn.319510003935669	1199	2	foods	food	NNS
umn.319510003935669	1199	3	should	should	MD
umn.319510003935669	1199	4	be	be	VB
umn.319510003935669	1199	5	carried	carry	VBN
umn.319510003935669	1199	6	covered	cover	VBN
umn.319510003935669	1199	7	,	,	,
umn.319510003935669	1199	8	to	to	IN
umn.319510003935669	1199	9	the	the	DT
umn.319510003935669	1199	10	sick	sick	JJ
umn.319510003935669	1199	11	room	room	NN
umn.319510003935669	1199	12	,	,	,
umn.319510003935669	1199	13	and	and	CC
umn.319510003935669	1199	14	should	should	MD
umn.319510003935669	1199	15	not	not	RB
umn.319510003935669	1199	16	be	be	VB
umn.319510003935669	1199	17	uncovered	uncover	VBN
umn.319510003935669	1199	18	until	until	IN
umn.319510003935669	1199	19	required	require	VBN
umn.319510003935669	1199	20	.	.	.
umn.319510003935669	1200	1	Table	table	NN
umn.319510003935669	1200	2	napkins	napkin	NNS
umn.319510003935669	1200	3	and	and	CC
umn.319510003935669	1200	4	doileys	doiley	NNS
umn.319510003935669	1200	5	are	be	VBP
umn.319510003935669	1200	6	serviceable	serviceable	JJ
umn.319510003935669	1200	7	for	for	IN
umn.319510003935669	1200	8	covers	cover	NNS
umn.319510003935669	1200	9	.	.	.
umn.319510003935669	1201	1	Serve	serve	VB
umn.319510003935669	1201	2	food	food	NN
umn.319510003935669	1201	3	in	in	IN
umn.319510003935669	1201	4	small	small	JJ
umn.319510003935669	1201	5	quantities	quantity	NNS
umn.319510003935669	1201	6	,	,	,
umn.319510003935669	1201	7	and	and	CC
umn.319510003935669	1201	8	in	in	IN
umn.319510003935669	1201	9	pleasing	pleasing	JJ
umn.319510003935669	1201	10	variety	variety	NN
umn.319510003935669	1201	11	.	.	.
umn.319510003935669	1202	1	After	after	IN
umn.319510003935669	1202	2	each	each	DT
umn.319510003935669	1202	3	serving	serve	VBG
umn.319510003935669	1202	4	,	,	,
umn.319510003935669	1202	5	all	all	DT
umn.319510003935669	1202	6	remains	remain	NNS
umn.319510003935669	1202	7	of	of	IN
umn.319510003935669	1202	8	the	the	DT
umn.319510003935669	1202	9	meal	meal	NN
umn.319510003935669	1202	10	should	should	MD
umn.319510003935669	1202	11	be	be	VB
umn.319510003935669	1202	12	taken	take	VBN
umn.319510003935669	1202	13	i	-PRON-	PRP
umn.319510003935669	1202	14	m	be	VBP
umn.319510003935669	1202	15	.	.	.
umn.319510003935669	1203	1	mediately	mediately	NNP
umn.319510003935669	1203	2	from	from	IN
umn.319510003935669	1203	3	the	the	DT
umn.319510003935669	1203	4	sick	sick	JJ
umn.319510003935669	1203	5	room	room	NN
umn.319510003935669	1203	6	,	,	,
umn.319510003935669	1203	7	and	and	CC
umn.319510003935669	1203	8	destroyed	destroy	VBN
umn.319510003935669	1203	9	.	.	.
umn.319510003935669	1204	1	All	all	DT
umn.319510003935669	1204	2	solids	solid	NNS
umn.319510003935669	1204	3	should	should	MD
umn.319510003935669	1204	4	be	be	VB
umn.319510003935669	1204	5	burned	burn	VBN
umn.319510003935669	1204	6	.	.	.
umn.319510003935669	1205	1	DRINKS	drink	NNS
umn.319510003935669	1205	2	FOR	for	IN
umn.319510003935669	1205	3	THE	the	DT
umn.319510003935669	1205	4	SICK	SICK	NNP
umn.319510003935669	1205	5	.	.	.
umn.319510003935669	1206	1	APPLE	APPLE	NNP
umn.319510003935669	1206	2	Water	Water	NNP
umn.319510003935669	1206	3	:	:	:
umn.319510003935669	1206	4	Wipe	wipe	VB
umn.319510003935669	1206	5	,	,	,
umn.319510003935669	1206	6	core	core	NN
umn.319510003935669	1206	7	,	,	,
umn.319510003935669	1206	8	and	and	CC
umn.319510003935669	1206	9	pare	pare	VB
umn.319510003935669	1206	10	one	one	CD
umn.319510003935669	1206	11	large	large	JJ
umn.319510003935669	1206	12	,	,	,
umn.319510003935669	1206	13	sour	sour	JJ
umn.319510003935669	1206	14	apple	apple	NN
umn.319510003935669	1206	15	.	.	.
umn.319510003935669	1207	1	Put	put	VB
umn.319510003935669	1207	2	two	two	CD
umn.319510003935669	1207	3	teaspoonfuls	teaspoonful	NNS
umn.319510003935669	1207	4	sugar	sugar	NN
umn.319510003935669	1207	5	in	in	IN
umn.319510003935669	1207	6	the	the	DT
umn.319510003935669	1207	7	cavity	cavity	NN
umn.319510003935669	1207	8	Bake	Bake	NNP
umn.319510003935669	1207	9	un-	un-	JJ
umn.319510003935669	1207	10	til	til	NNP
umn.319510003935669	1207	11	tender	tender	NN
umn.319510003935669	1207	12	;	;	:
umn.319510003935669	1207	13	mash	mash	NNP
umn.319510003935669	1207	14	,	,	,
umn.319510003935669	1207	15	pour	pour	VB
umn.319510003935669	1207	16	over	over	IN
umn.319510003935669	1207	17	one	one	CD
umn.319510003935669	1207	18	cup	cup	NN
umn.319510003935669	1207	19	boiling	boiling	NN
umn.319510003935669	1207	20	water	water	NN
umn.319510003935669	1207	21	,	,	,
umn.319510003935669	1207	22	allow	allow	VB
umn.319510003935669	1207	23	to	to	TO
umn.319510003935669	1207	24	stand	stand	VB
umn.319510003935669	1207	25	one	one	CD
umn.319510003935669	1207	26	hour	hour	NN
umn.319510003935669	1207	27	,	,	,
umn.319510003935669	1207	28	and	and	CC
umn.319510003935669	1207	29	strain	strain	VB
umn.319510003935669	1207	30	.	.	.
umn.319510003935669	1208	1	Serve	serve	VB
umn.319510003935669	1208	2	cold	cold	JJ
umn.319510003935669	1208	3	.	.	.
umn.319510003935669	1209	1	CURRANT	CURRANT	NNP
umn.319510003935669	1209	2	WATER	WATER	NNP
umn.319510003935669	1209	3	:	:	:
umn.319510003935669	1209	4	Mix	mix	VB
umn.319510003935669	1209	5	two	two	CD
umn.319510003935669	1209	6	-	-	HYPH
umn.319510003935669	1209	7	thirds	third	NNS
umn.319510003935669	1209	8	cup	cup	NN
umn.319510003935669	1209	9	of	of	IN
umn.319510003935669	1209	10	cold	cold	JJ
umn.319510003935669	1209	11	water	water	NN
umn.319510003935669	1209	12	with	with	IN
umn.319510003935669	1209	13	two	two	CD
umn.319510003935669	1209	14	tablespoons	tablespoon	NNS
umn.319510003935669	1209	15	of	of	IN
umn.319510003935669	1209	16	currant	currant	JJ
umn.319510003935669	1209	17	juice	juice	NN
umn.319510003935669	1209	18	,	,	,
umn.319510003935669	1209	19	or	or	CC
umn.319510003935669	1209	20	two	two	CD
umn.319510003935669	1209	21	teaspoons	teaspoon	NNS
umn.319510003935669	1209	22	of	of	IN
umn.319510003935669	1209	23	currant	currant	JJ
umn.319510003935669	1209	24	jelly	jelly	NN
umn.319510003935669	1209	25	.	.	.
umn.319510003935669	1210	1	Sweeten	sweeten	VB
umn.319510003935669	1210	2	to	to	TO
umn.319510003935669	1210	3	taste	taste	NN
umn.319510003935669	1210	4	of	of	IN
umn.319510003935669	1210	5	patient	patient	NN
umn.319510003935669	1210	6	.	.	.
umn.319510003935669	1211	1	If	if	IN
umn.319510003935669	1211	2	jelly	jelly	NN
umn.319510003935669	1211	3	is	be	VBZ
umn.319510003935669	1211	4	used	use	VBN
umn.319510003935669	1211	5	,	,	,
umn.319510003935669	1211	6	it	-PRON-	PRP
umn.319510003935669	1211	7	should	should	MD
umn.319510003935669	1211	8	be	be	VB
umn.319510003935669	1211	9	thoroughly	thoroughly	RB
umn.319510003935669	1211	10	beaten	beat	VBN
umn.319510003935669	1211	11	before	before	IN
umn.319510003935669	1211	12	attempting	attempt	VBG
umn.319510003935669	1211	13	to	to	TO
umn.319510003935669	1211	14	mix	mix	VB
umn.319510003935669	1211	15	with	with	IN
umn.319510003935669	1211	16	other	other	JJ
umn.319510003935669	1211	17	ingredients	ingredient	NNS
umn.319510003935669	1211	18	.	.	.
umn.319510003935669	1212	1	Serve	serve	VB
umn.319510003935669	1212	2	cold	cold	JJ
umn.319510003935669	1212	3	.	.	.
umn.319510003935669	1213	1	GRAPE	GRAPE	NNP
umn.319510003935669	1213	2	WATER	water	NN
umn.319510003935669	1213	3	:	:	:
umn.319510003935669	1213	4	Wash	wash	VB
umn.319510003935669	1213	5	,	,	,
umn.319510003935669	1213	6	pick	pick	VB
umn.319510003935669	1213	7	over	over	RP
umn.319510003935669	1213	8	,	,	,
umn.319510003935669	1213	9	and	and	CC
umn.319510003935669	1213	10	remove	remove	VB
umn.319510003935669	1213	11	stems	stem	NNS
umn.319510003935669	1213	12	from	from	IN
umn.319510003935669	1213	13	1	1	CD
umn.319510003935669	1213	14	1	1	CD
umn.319510003935669	1213	15	-	-	SYM
umn.319510003935669	1213	16	2	2	CD
umn.319510003935669	1213	17	cup	cup	NN
umn.319510003935669	1213	18	grapes	grape	NNS
umn.319510003935669	1213	19	;	;	:
umn.319510003935669	1213	20	add	add	VB
umn.319510003935669	1213	21	one	one	CD
umn.319510003935669	1213	22	cup	cup	NN
umn.319510003935669	1213	23	water	water	NN
umn.319510003935669	1213	24	,	,	,
umn.319510003935669	1213	25	and	and	CC
umn.319510003935669	1213	26	cook	cook	VB
umn.319510003935669	1213	27	one	one	CD
umn.319510003935669	1213	28	and	and	CC
umn.319510003935669	1213	29	one	one	CD
umn.319510003935669	1213	30	-	-	HYPH
umn.319510003935669	1213	31	half	half	NN
umn.319510003935669	1213	32	hours	hour	NNS
umn.319510003935669	1213	33	in	in	IN
umn.319510003935669	1213	34	a	a	DT
umn.319510003935669	1213	35	double	double	JJ
umn.319510003935669	1213	36	boiler	boiler	NN
umn.319510003935669	1213	37	.	.	.
umn.319510003935669	1214	1	Add	add	VB
umn.319510003935669	1214	2	the	the	DT
umn.319510003935669	1214	3	sugar	sugar	NN
umn.319510003935669	1214	4	,	,	,
umn.319510003935669	1214	5	and	and	CC
umn.319510003935669	1214	6	cook	cook	VB
umn.319510003935669	1214	7	twenty	twenty	CD
umn.319510003935669	1214	8	minutes	minute	NNS
umn.319510003935669	1214	9	.	.	.
umn.319510003935669	1215	1	Serve	serve	VB
umn.319510003935669	1215	2	cold	cold	JJ
umn.319510003935669	1215	3	.	.	.
umn.319510003935669	1216	1	COOKING	COOKING	NNP
umn.319510003935669	1216	2	63	63	CD
umn.319510003935669	1216	3	LESSON	LESSON	NNP
umn.319510003935669	1216	4	6	6	CD
umn.319510003935669	1216	5	.	.	.
umn.319510003935669	1217	1	EGGS	egg	NNS
umn.319510003935669	1217	2	:	:	:
umn.319510003935669	1217	3	Review	review	NN
umn.319510003935669	1217	4	lessons	lesson	NNS
umn.319510003935669	1217	5	IV	IV	NNP
umn.319510003935669	1217	6	.	.	.
umn.319510003935669	1218	1	and	and	CC
umn.319510003935669	1218	2	V.	V.	NNP
umn.319510003935669	1218	3	,	,	,
umn.319510003935669	1218	4	seventh	seventh	JJ
umn.319510003935669	1218	5	year	year	NN
umn.319510003935669	1218	6	.	.	.
umn.319510003935669	1219	1	In	in	IN
umn.319510003935669	1219	2	regard	regard	NN
umn.319510003935669	1219	3	to	to	IN
umn.319510003935669	1219	4	the	the	DT
umn.319510003935669	1219	5	healthfulness	healthfulness	NN
umn.319510003935669	1219	6	of	of	IN
umn.319510003935669	1219	7	eggs	egg	NNS
umn.319510003935669	1219	8	broken	break	VBN
umn.319510003935669	1219	9	in	in	IN
umn.319510003935669	1219	10	"	"	``
umn.319510003935669	1219	11	cold	cold	JJ
umn.319510003935669	1219	12	stor	stor	NN
umn.319510003935669	1219	13	age	age	NN
umn.319510003935669	1219	14	,	,	,
umn.319510003935669	1219	15	”	"	''
umn.319510003935669	1219	16	and	and	CC
umn.319510003935669	1219	17	their	-PRON-	PRP$
umn.319510003935669	1219	18	fitness	fitness	NN
umn.319510003935669	1219	19	for	for	IN
umn.319510003935669	1219	20	market	market	NN
umn.319510003935669	1219	21	,	,	,
umn.319510003935669	1219	22	the	the	DT
umn.319510003935669	1219	23	“	"	``
umn.319510003935669	1219	24	Research	Research	NNP
umn.319510003935669	1219	25	Department	Department	NNP
umn.319510003935669	1219	26	"	"	''
umn.319510003935669	1219	27	of	of	IN
umn.319510003935669	1219	28	the	the	DT
umn.319510003935669	1219	29	Kansas	Kansas	NNP
umn.319510003935669	1219	30	State	State	NNP
umn.319510003935669	1219	31	Agricultural	Agricultural	NNP
umn.319510003935669	1219	32	College	College	NNP
umn.319510003935669	1219	33	,	,	,
umn.319510003935669	1219	34	sends	send	VBZ
umn.319510003935669	1219	35	the	the	DT
umn.319510003935669	1219	36	following	follow	VBG
umn.319510003935669	1219	37	:	:	:
umn.319510003935669	1219	38	"	"	``
umn.319510003935669	1219	39	No	no	DT
umn.319510003935669	1219	40	degree	degree	NN
umn.319510003935669	1219	41	of	of	IN
umn.319510003935669	1219	42	cold	cold	NN
umn.319510003935669	1219	43	will	will	MD
umn.319510003935669	1219	44	kill	kill	VB
umn.319510003935669	1219	45	the	the	DT
umn.319510003935669	1219	46	bacteria	bacteria	NNS
umn.319510003935669	1219	47	found	find	VBN
umn.319510003935669	1219	48	in	in	IN
umn.319510003935669	1219	49	de	de	JJ
umn.319510003935669	1219	50	caying	caying	JJ
umn.319510003935669	1219	51	eggs	egg	NNS
umn.319510003935669	1219	52	;	;	:
umn.319510003935669	1219	53	neither	neither	CC
umn.319510003935669	1219	54	can	can	MD
umn.319510003935669	1219	55	the	the	DT
umn.319510003935669	1219	56	micro	micro	NNS
umn.319510003935669	1219	57	-	-	HYPH
umn.319510003935669	1219	58	organisms	organism	NNS
umn.319510003935669	1219	59	present	present	JJ
umn.319510003935669	1219	60	in	in	IN
umn.319510003935669	1219	61	de	de	NNP
umn.319510003935669	1219	62	caying	caying	JJ
umn.319510003935669	1219	63	eggs	egg	NNS
umn.319510003935669	1219	64	be	be	VB
umn.319510003935669	1219	65	killed	kill	VBN
umn.319510003935669	1219	66	by	by	IN
umn.319510003935669	1219	67	heat	heat	NN
umn.319510003935669	1219	68	without	without	IN
umn.319510003935669	1219	69	coagulating	coagulate	VBG
umn.319510003935669	1219	70	the	the	DT
umn.319510003935669	1219	71	egg	egg	NN
umn.319510003935669	1219	72	.	.	.
umn.319510003935669	1220	1	All	all	PDT
umn.319510003935669	1220	2	the	the	DT
umn.319510003935669	1220	3	vegetative	vegetative	JJ
umn.319510003935669	1220	4	forms	form	NNS
umn.319510003935669	1220	5	of	of	IN
umn.319510003935669	1220	6	the	the	DT
umn.319510003935669	1220	7	organisms	organism	NNS
umn.319510003935669	1220	8	in	in	IN
umn.319510003935669	1220	9	decaying	decay	VBG
umn.319510003935669	1220	10	eggs	egg	NNS
umn.319510003935669	1220	11	may	may	MD
umn.319510003935669	1220	12	be	be	VB
umn.319510003935669	1220	13	killed	kill	VBN
umn.319510003935669	1220	14	by	by	IN
umn.319510003935669	1220	15	exposure	exposure	NN
umn.319510003935669	1220	16	to	to	IN
umn.319510003935669	1220	17	streaming	stream	VBG
umn.319510003935669	1220	18	steam	steam	NN
umn.319510003935669	1220	19	for	for	IN
umn.319510003935669	1220	20	about	about	RB
umn.319510003935669	1220	21	one-	one-	JJ
umn.319510003935669	1220	22	half	half	JJ
umn.319510003935669	1220	23	hour	hour	NN
umn.319510003935669	1220	24	,	,	,
umn.319510003935669	1220	25	or	or	CC
umn.319510003935669	1220	26	by	by	IN
umn.319510003935669	1220	27	boiling	boil	VBG
umn.319510003935669	1220	28	for	for	IN
umn.319510003935669	1220	29	the	the	DT
umn.319510003935669	1220	30	same	same	JJ
umn.319510003935669	1220	31	length	length	NN
umn.319510003935669	1220	32	of	of	IN
umn.319510003935669	1220	33	time	time	NN
umn.319510003935669	1220	34	.	.	.
umn.319510003935669	1221	1	The	the	DT
umn.319510003935669	1221	2	spores	spore	NNS
umn.319510003935669	1221	3	of	of	IN
umn.319510003935669	1221	4	bacteria	bacteria	NNS
umn.319510003935669	1221	5	and	and	CC
umn.319510003935669	1221	6	moulds	mould	NNS
umn.319510003935669	1221	7	which	which	WDT
umn.319510003935669	1221	8	may	may	MD
umn.319510003935669	1221	9	be	be	VB
umn.319510003935669	1221	10	present	present	JJ
umn.319510003935669	1221	11	in	in	IN
umn.319510003935669	1221	12	the	the	DT
umn.319510003935669	1221	13	decaying	decay	VBG
umn.319510003935669	1221	14	egg	egg	NN
umn.319510003935669	1221	15	,	,	,
umn.319510003935669	1221	16	may	may	MD
umn.319510003935669	1221	17	be	be	VB
umn.319510003935669	1221	18	killed	kill	VBN
umn.319510003935669	1221	19	by	by	IN
umn.319510003935669	1221	20	exposing	expose	VBG
umn.319510003935669	1221	21	the	the	DT
umn.319510003935669	1221	22	egg	egg	NN
umn.319510003935669	1221	23	to	to	IN
umn.319510003935669	1221	24	the	the	DT
umn.319510003935669	1221	25	procedure	procedure	NN
umn.319510003935669	1221	26	stated	state	VBN
umn.319510003935669	1221	27	(	(	-LRB-
umn.319510003935669	1221	28	steaming	steam	VBG
umn.319510003935669	1221	29	or	or	CC
umn.319510003935669	1221	30	boiling	boil	VBG
umn.319510003935669	1221	31	)	)	-RRB-
umn.319510003935669	1221	32	,	,	,
umn.319510003935669	1221	33	for	for	IN
umn.319510003935669	1221	34	the	the	DT
umn.319510003935669	1221	35	same	same	JJ
umn.319510003935669	1221	36	time	time	NN
umn.319510003935669	1221	37	,	,	,
umn.319510003935669	1221	38	for	for	IN
umn.319510003935669	1221	39	three	three	CD
umn.319510003935669	1221	40	successive	successive	JJ
umn.319510003935669	1221	41	days	day	NNS
umn.319510003935669	1221	42	;	;	:
umn.319510003935669	1221	43	taking	take	VBG
umn.319510003935669	1221	44	care	care	NN
umn.319510003935669	1221	45	that	that	IN
umn.319510003935669	1221	46	no	no	DT
umn.319510003935669	1221	47	further	further	JJ
umn.319510003935669	1221	48	con-	con-	NN
umn.319510003935669	1221	49	tamination	tamination	NN
umn.319510003935669	1221	50	from	from	IN
umn.319510003935669	1221	51	the	the	DT
umn.319510003935669	1221	52	air	air	NN
umn.319510003935669	1221	53	or	or	CC
umn.319510003935669	1221	54	any	any	DT
umn.319510003935669	1221	55	other	other	JJ
umn.319510003935669	1221	56	source	source	NN
umn.319510003935669	1221	57	,	,	,
umn.319510003935669	1221	58	takes	take	VBZ
umn.319510003935669	1221	59	place	place	NN
umn.319510003935669	1221	60	.	.	.
umn.319510003935669	1222	1	This	this	DT
umn.319510003935669	1222	2	process	process	NN
umn.319510003935669	1222	3	produces	produce	VBZ
umn.319510003935669	1222	4	absolute	absolute	JJ
umn.319510003935669	1222	5	sterilization	sterilization	NN
umn.319510003935669	1222	6	.	.	.
umn.319510003935669	1223	1	Absolute	absolute	JJ
umn.319510003935669	1223	2	steri-	steri-	NN
umn.319510003935669	1223	3	lization	lization	NN
umn.319510003935669	1223	4	may	may	MD
umn.319510003935669	1223	5	be	be	VB
umn.319510003935669	1223	6	obtained	obtain	VBN
umn.319510003935669	1223	7	,	,	,
umn.319510003935669	1223	8	also	also	RB
umn.319510003935669	1223	9	,	,	,
umn.319510003935669	1223	10	by	by	IN
umn.319510003935669	1223	11	heating	heat	VBG
umn.319510003935669	1223	12	the	the	DT
umn.319510003935669	1223	13	egg	egg	NN
umn.319510003935669	1223	14	for	for	IN
umn.319510003935669	1223	15	a	a	DT
umn.319510003935669	1223	16	half-	half-	JJ
umn.319510003935669	1223	17	hour	hour	NN
umn.319510003935669	1223	18	in	in	IN
umn.319510003935669	1223	19	steam	steam	NN
umn.319510003935669	1223	20	,	,	,
umn.319510003935669	1223	21	under	under	IN
umn.319510003935669	1223	22	fifteen	fifteen	CD
umn.319510003935669	1223	23	pounds	pound	NNS
umn.319510003935669	1223	24	pressure	pressure	NN
umn.319510003935669	1223	25	.	.	.
umn.319510003935669	1223	26	"	"	''
umn.319510003935669	1224	1	TOASTED	toast	VBN
umn.319510003935669	1224	2	BREAD	BREAD	NNP
umn.319510003935669	1224	3	:	:	:
umn.319510003935669	1224	4	See	see	VB
umn.319510003935669	1224	5	lesson	lesson	NN
umn.319510003935669	1224	6	V.	v.	NN
umn.319510003935669	1224	7	,	,	,
umn.319510003935669	1224	8	seventh	seventh	JJ
umn.319510003935669	1224	9	year	year	NN
umn.319510003935669	1224	10	.	.	.
umn.319510003935669	1225	1	POACHED	poached	JJ
umn.319510003935669	1225	2	EGGS	egg	NNS
umn.319510003935669	1225	3	:	:	:
umn.319510003935669	1225	4	Put	put	VB
umn.319510003935669	1225	5	1	1	CD
umn.319510003935669	1225	6	-	-	SYM
umn.319510003935669	1225	7	2	2	CD
umn.319510003935669	1225	8	tsp	tsp	NN
umn.319510003935669	1225	9	.	.	.
umn.319510003935669	1226	1	salt	salt	NN
umn.319510003935669	1226	2	into	into	IN
umn.319510003935669	1226	3	1	1	CD
umn.319510003935669	1226	4	qt	qt	NN
umn.319510003935669	1226	5	.	.	.
umn.319510003935669	1227	1	boiling	boil	VBG
umn.319510003935669	1227	2	water	water	NN
umn.319510003935669	1227	3	.	.	.
umn.319510003935669	1228	1	Place	place	NN
umn.319510003935669	1228	2	muffin	muffin	NN
umn.319510003935669	1228	3	rings	ring	NNS
umn.319510003935669	1228	4	in	in	IN
umn.319510003935669	1228	5	water	water	NN
umn.319510003935669	1228	6	,	,	,
umn.319510003935669	1228	7	break	break	VB
umn.319510003935669	1228	8	one	one	CD
umn.319510003935669	1228	9	egg	egg	NN
umn.319510003935669	1228	10	at	at	IN
umn.319510003935669	1228	11	a	a	DT
umn.319510003935669	1228	12	time	time	NN
umn.319510003935669	1228	13	in	in	IN
umn.319510003935669	1228	14	a	a	DT
umn.319510003935669	1228	15	cup	cup	NN
umn.319510003935669	1228	16	,	,	,
umn.319510003935669	1228	17	and	and	CC
umn.319510003935669	1228	18	drop	drop	VB
umn.319510003935669	1228	19	them	-PRON-	PRP
umn.319510003935669	1228	20	into	into	IN
umn.319510003935669	1228	21	the	the	DT
umn.319510003935669	1228	22	rings	ring	NNS
umn.319510003935669	1228	23	.	.	.
umn.319510003935669	1229	1	Cook	cook	VB
umn.319510003935669	1229	2	until	until	IN
umn.319510003935669	1229	3	the	the	DT
umn.319510003935669	1229	4	white	white	NN
umn.319510003935669	1229	5	is	be	VBZ
umn.319510003935669	1229	6	firm	firm	JJ
umn.319510003935669	1229	7	,	,	,
umn.319510003935669	1229	8	but	but	CC
umn.319510003935669	1229	9	not	not	RB
umn.319510003935669	1229	10	hard	hard	JJ
umn.319510003935669	1229	11	.	.	.
umn.319510003935669	1230	1	Remove	remove	VB
umn.319510003935669	1230	2	from	from	IN
umn.319510003935669	1230	3	the	the	DT
umn.319510003935669	1230	4	water	water	NN
umn.319510003935669	1230	5	.	.	.
umn.319510003935669	1231	1	To	to	TO
umn.319510003935669	1231	2	serve	serve	VB
umn.319510003935669	1231	3	with	with	IN
umn.319510003935669	1231	4	toast	toast	NN
umn.319510003935669	1231	5	,	,	,
umn.319510003935669	1231	6	place	place	VB
umn.319510003935669	1231	7	each	each	DT
umn.319510003935669	1231	8	egg	egg	NN
umn.319510003935669	1231	9	on	on	IN
umn.319510003935669	1231	10	a	a	DT
umn.319510003935669	1231	11	slice	slice	NN
umn.319510003935669	1231	12	of	of	IN
umn.319510003935669	1231	13	toast	toast	NN
umn.319510003935669	1231	14	,	,	,
umn.319510003935669	1231	15	with	with	IN
umn.319510003935669	1231	16	a	a	DT
umn.319510003935669	1231	17	speck	speck	NN
umn.319510003935669	1231	18	of	of	IN
umn.319510003935669	1231	19	salt	salt	NN
umn.319510003935669	1231	20	.	.	.
umn.319510003935669	1232	1	Serve	serve	VB
umn.319510003935669	1232	2	hot	hot	JJ
umn.319510003935669	1232	3	.	.	.
umn.319510003935669	1233	1	ALBUMENIZED	ALBUMENIZED	NNP
umn.319510003935669	1233	2	MILK	milk	NN
umn.319510003935669	1233	3	for	for	IN
umn.319510003935669	1233	4	the	the	DT
umn.319510003935669	1233	5	sick	sick	NN
umn.319510003935669	1233	6	:	:	:
umn.319510003935669	1233	7	Put	put	VB
umn.319510003935669	1233	8	the	the	DT
umn.319510003935669	1233	9	white	white	NN
umn.319510003935669	1233	10	of	of	IN
umn.319510003935669	1233	11	one	one	CD
umn.319510003935669	1233	12	egg	egg	NN
umn.319510003935669	1233	13	into	into	IN
umn.319510003935669	1233	14	a	a	DT
umn.319510003935669	1233	15	tumbler	tumbler	NN
umn.319510003935669	1233	16	or	or	CC
umn.319510003935669	1233	17	a	a	DT
umn.319510003935669	1233	18	Mason	Mason	NNP
umn.319510003935669	1233	19	's	's	POS
umn.319510003935669	1233	20	jar	jar	NN
umn.319510003935669	1233	21	;	;	:
umn.319510003935669	1233	22	add	add	VB
umn.319510003935669	1233	23	1	1	CD
umn.319510003935669	1233	24	-	-	SYM
umn.319510003935669	1233	25	2	2	CD
umn.319510003935669	1233	26	cup	cup	NN
umn.319510003935669	1233	27	milk	milk	NN
umn.319510003935669	1233	28	.	.	.
umn.319510003935669	1234	1	Cover	cover	VB
umn.319510003935669	1234	2	tightly	tightly	RB
umn.319510003935669	1234	3	and	and	CC
umn.319510003935669	1234	4	shake	shake	VB
umn.319510003935669	1234	5	until	until	IN
umn.319510003935669	1234	6	well	well	RB
umn.319510003935669	1234	7	mixed	mixed	JJ
umn.319510003935669	1234	8	.	.	.
umn.319510003935669	1235	1	Serve	serve	VB
umn.319510003935669	1235	2	cold	cold	JJ
umn.319510003935669	1235	3	.	.	.
umn.319510003935669	1236	1	STERILIZED	sterilize	VBN
umn.319510003935669	1236	2	MILK	milk	NN
umn.319510003935669	1236	3	:	:	:
umn.319510003935669	1236	4	Put	put	VB
umn.319510003935669	1236	5	1	1	CD
umn.319510003935669	1236	6	c.	c.	NN
umn.319510003935669	1236	7	milk	milk	NN
umn.319510003935669	1236	8	in	in	IN
umn.319510003935669	1236	9	a	a	DT
umn.319510003935669	1236	10	pt	pt	NN
umn.319510003935669	1236	11	.	.	.
umn.319510003935669	1237	1	Mason	Mason	NNP
umn.319510003935669	1237	2	's	's	POS
umn.319510003935669	1237	3	jar	jar	NN
umn.319510003935669	1237	4	.	.	.
umn.319510003935669	1238	1	Cover	cover	VB
umn.319510003935669	1238	2	tightly	tightly	RB
umn.319510003935669	1238	3	.	.	.
umn.319510003935669	1239	1	Place	place	NN
umn.319510003935669	1239	2	in	in	IN
umn.319510003935669	1239	3	lower	low	JJR
umn.319510003935669	1239	4	part	part	NN
umn.319510003935669	1239	5	of	of	IN
umn.319510003935669	1239	6	double	double	JJ
umn.319510003935669	1239	7	boiler	boiler	NN
umn.319510003935669	1239	8	,	,	,
umn.319510003935669	1239	9	with	with	IN
umn.319510003935669	1239	10	water	water	NN
umn.319510003935669	1239	11	on	on	IN
umn.319510003935669	1239	12	the	the	DT
umn.319510003935669	1239	13	outside	outside	NN
umn.319510003935669	1239	14	of	of	IN
umn.319510003935669	1239	15	the	the	DT
umn.319510003935669	1239	16	jar	jar	NN
umn.319510003935669	1239	17	as	as	RB
umn.319510003935669	1239	18	high	high	JJ
umn.319510003935669	1239	19	as	as	IN
umn.319510003935669	1239	20	the	the	DT
umn.319510003935669	1239	21	milk	milk	NN
umn.319510003935669	1239	22	in	in	IN
umn.319510003935669	1239	23	the	the	DT
umn.319510003935669	1239	24	jar	jar	NN
umn.319510003935669	1239	25	.	.	.
umn.319510003935669	1240	1	Allow	allow	VB
umn.319510003935669	1240	2	water	water	NN
umn.319510003935669	1240	3	to	to	TO
umn.319510003935669	1240	4	heat	heat	VB
umn.319510003935669	1240	5	gradually	gradually	RB
umn.319510003935669	1240	6	,	,	,
umn.319510003935669	1240	7	to	to	TO
umn.319510003935669	1240	8	near	near	IN
umn.319510003935669	1240	9	the	the	DT
umn.319510003935669	1240	10	boiling	boiling	NN
umn.319510003935669	1240	11	point	point	NN
umn.319510003935669	1240	12	.	.	.
umn.319510003935669	1241	1	Keep	keep	VB
umn.319510003935669	1241	2	it	-PRON-	PRP
umn.319510003935669	1241	3	at	at	IN
umn.319510003935669	1241	4	this	this	DT
umn.319510003935669	1241	5	temperature	temperature	NN
umn.319510003935669	1241	6	for	for	IN
umn.319510003935669	1241	7	ten	ten	CD
umn.319510003935669	1241	8	minutes	minute	NNS
umn.319510003935669	1241	9	.	.	.
umn.319510003935669	1242	1	When	when	WRB
umn.319510003935669	1242	2	used	use	VBN
umn.319510003935669	1242	3	for	for	IN
umn.319510003935669	1242	4	infants	infant	NNS
umn.319510003935669	1242	5	,	,	,
umn.319510003935669	1242	6	allow	allow	VB
umn.319510003935669	1242	7	from	from	IN
umn.319510003935669	1242	8	a	a	DT
umn.319510003935669	1242	9	tsp	tsp	NN
umn.319510003935669	1242	10	.	.	.
umn.319510003935669	1243	1	to	to	IN
umn.319510003935669	1243	2	a	a	DT
umn.319510003935669	1243	3	tbsp	tbsp	NN
umn.319510003935669	1243	4	.	.	.
umn.319510003935669	1244	1	of	of	IN
umn.319510003935669	1244	2	lime-	lime-	JJ
umn.319510003935669	1244	3	water	water	NN
umn.319510003935669	1244	4	in	in	IN
umn.319510003935669	1244	5	each	each	DT
umn.319510003935669	1244	6	jar	jar	NN
umn.319510003935669	1244	7	.	.	.
umn.319510003935669	1245	1	COOKING	cooking	NN
umn.319510003935669	1245	2	65	65	CD
umn.319510003935669	1245	3	ture	ture	NN
umn.319510003935669	1245	4	into	into	IN
umn.319510003935669	1245	5	a	a	DT
umn.319510003935669	1245	6	glass	glass	NN
umn.319510003935669	1245	7	or	or	CC
umn.319510003935669	1245	8	china	china	NNP
umn.319510003935669	1245	9	dish	dish	NNP
umn.319510003935669	1245	10	,	,	,
umn.319510003935669	1245	11	add	add	VB
umn.319510003935669	1245	12	1	1	CD
umn.319510003935669	1245	13	tbsp	tbsp	NN
umn.319510003935669	1245	14	.	.	.
umn.319510003935669	1246	1	liquid	liquid	JJ
umn.319510003935669	1246	2	rennet	rennet	NN
umn.319510003935669	1246	3	or	or	CC
umn.319510003935669	1246	4	1	1	CD
umn.319510003935669	1246	5	rennet	rennet	NN
umn.319510003935669	1246	6	tablet	tablet	NN
umn.319510003935669	1246	7	.	.	.
umn.319510003935669	1247	1	Set	set	VB
umn.319510003935669	1247	2	the	the	DT
umn.319510003935669	1247	3	mixture	mixture	NN
umn.319510003935669	1247	4	in	in	IN
umn.319510003935669	1247	5	a	a	DT
umn.319510003935669	1247	6	warm	warm	JJ
umn.319510003935669	1247	7	place	place	NN
umn.319510003935669	1247	8	until	until	IN
umn.319510003935669	1247	9	firm	firm	NN
umn.319510003935669	1247	10	,	,	,
umn.319510003935669	1247	11	then	then	RB
umn.319510003935669	1247	12	place	place	VB
umn.319510003935669	1247	13	it	-PRON-	PRP
umn.319510003935669	1247	14	to	to	TO
umn.319510003935669	1247	15	cool	cool	VB
umn.319510003935669	1247	16	.	.	.
umn.319510003935669	1248	1	Serve	serve	VB
umn.319510003935669	1248	2	cold	cold	JJ
umn.319510003935669	1248	3	,	,	,
umn.319510003935669	1248	4	with	with	IN
umn.319510003935669	1248	5	sugar	sugar	NN
umn.319510003935669	1248	6	and	and	CC
umn.319510003935669	1248	7	cream	cream	NN
umn.319510003935669	1248	8	.	.	.
umn.319510003935669	1249	1	LESSON	LESSON	NNP
umn.319510003935669	1249	2	8	8	CD
umn.319510003935669	1249	3	.	.	.
umn.319510003935669	1250	1	VEGETABLES	vegetable	NNS
umn.319510003935669	1250	2	.	.	.
umn.319510003935669	1251	1	Review	review	VB
umn.319510003935669	1251	2	lesson	lesson	NN
umn.319510003935669	1251	3	IV	IV	NNP
umn.319510003935669	1251	4	.	.	.
umn.319510003935669	1251	5	,	,	,
umn.319510003935669	1251	6	seventh	seventh	JJ
umn.319510003935669	1251	7	year	year	NN
umn.319510003935669	1251	8	.	.	.
umn.319510003935669	1252	1	SCALLOPED	SCALLOPED	NNP
umn.319510003935669	1252	2	POTATOES	potato	NNS
umn.319510003935669	1252	3	:	:	:
umn.319510003935669	1252	4	Cut	cut	VB
umn.319510003935669	1252	5	1	1	CD
umn.319510003935669	1252	6	qt	qt	NN
umn.319510003935669	1252	7	.	.	.
umn.319510003935669	1253	1	cooked	cooked	JJ
umn.319510003935669	1253	2	potatoes	potato	NNS
umn.319510003935669	1253	3	(	(	-LRB-
umn.319510003935669	1253	4	cold	cold	JJ
umn.319510003935669	1253	5	)	)	-RRB-
umn.319510003935669	1253	6	in	in	IN
umn.319510003935669	1253	7	cubes	cube	NNS
umn.319510003935669	1253	8	,	,	,
umn.319510003935669	1253	9	or	or	CC
umn.319510003935669	1253	10	slice	slice	VB
umn.319510003935669	1253	11	;	;	:
umn.319510003935669	1253	12	add	add	VB
umn.319510003935669	1253	13	1	1	CD
umn.319510003935669	1253	14	tsp	tsp	NN
umn.319510003935669	1253	15	.	.	.
umn.319510003935669	1254	1	salt	salt	NN
umn.319510003935669	1254	2	,	,	,
umn.319510003935669	1254	3	1	1	CD
umn.319510003935669	1254	4	-	-	SYM
umn.319510003935669	1254	5	4	4	CD
umn.319510003935669	1254	6	tsp	tsp	NN
umn.319510003935669	1254	7	.	.	.
umn.319510003935669	1255	1	pepper	pepper	NN
umn.319510003935669	1255	2	,	,	,
umn.319510003935669	1255	3	5	5	CD
umn.319510003935669	1255	4	tbsp	tbsp	NN
umn.319510003935669	1255	5	.	.	.
umn.319510003935669	1256	1	chopped	chop	VBN
umn.319510003935669	1256	2	parsley	parsley	NN
umn.319510003935669	1256	3	.	.	.
umn.319510003935669	1257	1	Butter	butter	NN
umn.319510003935669	1257	2	a	a	DT
umn.319510003935669	1257	3	baking	baking	NN
umn.319510003935669	1257	4	dish	dish	NN
umn.319510003935669	1257	5	,	,	,
umn.319510003935669	1257	6	put	put	VBN
umn.319510003935669	1257	7	in	in	IN
umn.319510003935669	1257	8	the	the	DT
umn.319510003935669	1257	9	potatoes	potato	NNS
umn.319510003935669	1257	10	,	,	,
umn.319510003935669	1257	11	pour	pour	VB
umn.319510003935669	1257	12	over	over	IN
umn.319510003935669	1257	13	1	1	CD
umn.319510003935669	1257	14	cup	cup	NN
umn.319510003935669	1257	15	sweet	sweet	JJ
umn.319510003935669	1257	16	milk	milk	NN
umn.319510003935669	1257	17	,	,	,
umn.319510003935669	1257	18	cover	cover	VBP
umn.319510003935669	1257	19	with	with	IN
umn.319510003935669	1257	20	1	1	CD
umn.319510003935669	1257	21	cup	cup	NN
umn.319510003935669	1257	22	buttered	buttered	JJ
umn.319510003935669	1257	23	bread	bread	NN
umn.319510003935669	1257	24	crumbs	crumb	NNS
umn.319510003935669	1257	25	.	.	.
umn.319510003935669	1258	1	Bake	bake	VB
umn.319510003935669	1258	2	until	until	IN
umn.319510003935669	1258	3	brown	brown	NN
umn.319510003935669	1258	4	.	.	.
umn.319510003935669	1259	1	Serve	serve	VB
umn.319510003935669	1259	2	hot	hot	JJ
umn.319510003935669	1259	3	.	.	.
umn.319510003935669	1260	1	BOILED	BOILED	NNP
umn.319510003935669	1260	2	TURNIPS	turnip	NNS
umn.319510003935669	1260	3	:	:	:
umn.319510003935669	1260	4	Wash	wash	VB
umn.319510003935669	1260	5	and	and	CC
umn.319510003935669	1260	6	pare	pare	VB
umn.319510003935669	1260	7	the	the	DT
umn.319510003935669	1260	8	turnips	turnip	NNS
umn.319510003935669	1260	9	,	,	,
umn.319510003935669	1260	10	slice	slice	VB
umn.319510003935669	1260	11	thin	thin	JJ
umn.319510003935669	1260	12	,	,	,
umn.319510003935669	1260	13	and	and	CC
umn.319510003935669	1260	14	cook	cook	VB
umn.319510003935669	1260	15	in	in	IN
umn.319510003935669	1260	16	enough	enough	JJ
umn.319510003935669	1260	17	boiling	boiling	NN
umn.319510003935669	1260	18	salted	salt	VBN
umn.319510003935669	1260	19	water	water	NN
umn.319510003935669	1260	20	to	to	TO
umn.319510003935669	1260	21	cover	cover	VB
umn.319510003935669	1260	22	them	-PRON-	PRP
umn.319510003935669	1260	23	.	.	.
umn.319510003935669	1261	1	Boil	Boil	NNP
umn.319510003935669	1261	2	until	until	IN
umn.319510003935669	1261	3	soft	soft	JJ
umn.319510003935669	1261	4	.	.	.
umn.319510003935669	1262	1	With	with	IN
umn.319510003935669	1262	2	great	great	JJ
umn.319510003935669	1262	3	spoon	spoon	NN
umn.319510003935669	1262	4	or	or	CC
umn.319510003935669	1262	5	skimmer	skimmer	NN
umn.319510003935669	1262	6	,	,	,
umn.319510003935669	1262	7	remove	remove	VB
umn.319510003935669	1262	8	the	the	DT
umn.319510003935669	1262	9	turnips	turnip	NNS
umn.319510003935669	1262	10	from	from	IN
umn.319510003935669	1262	11	the	the	DT
umn.319510003935669	1262	12	water	water	NN
umn.319510003935669	1262	13	,	,	,
umn.319510003935669	1262	14	placing	place	VBG
umn.319510003935669	1262	15	them	-PRON-	PRP
umn.319510003935669	1262	16	upon	upon	IN
umn.319510003935669	1262	17	a	a	DT
umn.319510003935669	1262	18	piece	piece	NN
umn.319510003935669	1262	19	of	of	IN
umn.319510003935669	1262	20	cheese	cheese	NN
umn.319510003935669	1262	21	cloth	cloth	NN
umn.319510003935669	1262	22	.	.	.
umn.319510003935669	1263	1	Mash	mash	VB
umn.319510003935669	1263	2	them	-PRON-	PRP
umn.319510003935669	1263	3	fine	fine	RB
umn.319510003935669	1263	4	in	in	IN
umn.319510003935669	1263	5	the	the	DT
umn.319510003935669	1263	6	cheese	cheese	NN
umn.319510003935669	1263	7	cloth	cloth	NN
umn.319510003935669	1263	8	,	,	,
umn.319510003935669	1263	9	with	with	IN
umn.319510003935669	1263	10	a	a	DT
umn.319510003935669	1263	11	wooden	wooden	JJ
umn.319510003935669	1263	12	potato	potato	NN
umn.319510003935669	1263	13	masher	masher	NN
umn.319510003935669	1263	14	;	;	:
umn.319510003935669	1263	15	pressing	press	VBG
umn.319510003935669	1263	16	them	-PRON-	PRP
umn.319510003935669	1263	17	in	in	IN
umn.319510003935669	1263	18	the	the	DT
umn.319510003935669	1263	19	cloth	cloth	NN
umn.319510003935669	1263	20	to	to	TO
umn.319510003935669	1263	21	remove	remove	VB
umn.319510003935669	1263	22	the	the	DT
umn.319510003935669	1263	23	water	water	NN
umn.319510003935669	1263	24	.	.	.
umn.319510003935669	1264	1	Pour	pour	VB
umn.319510003935669	1264	2	the	the	DT
umn.319510003935669	1264	3	water	water	NN
umn.319510003935669	1264	4	in	in	IN
umn.319510003935669	1264	5	which	which	WDT
umn.319510003935669	1264	6	they	-PRON-	PRP
umn.319510003935669	1264	7	were	be	VBD
umn.319510003935669	1264	8	boiled	boil	VBN
umn.319510003935669	1264	9	,	,	,
umn.319510003935669	1264	10	out	out	IN
umn.319510003935669	1264	11	of	of	IN
umn.319510003935669	1264	12	the	the	DT
umn.319510003935669	1264	13	kettle	kettle	NN
umn.319510003935669	1264	14	,	,	,
umn.319510003935669	1264	15	and	and	CC
umn.319510003935669	1264	16	replace	replace	VB
umn.319510003935669	1264	17	the	the	DT
umn.319510003935669	1264	18	mashed	mash	VBN
umn.319510003935669	1264	19	turnips	turnip	NNS
umn.319510003935669	1264	20	.	.	.
umn.319510003935669	1265	1	Add	add	VB
umn.319510003935669	1265	2	to	to	IN
umn.319510003935669	1265	3	every	every	DT
umn.319510003935669	1265	4	pint	pint	NN
umn.319510003935669	1265	5	of	of	IN
umn.319510003935669	1265	6	turnips	turnip	NNS
umn.319510003935669	1265	7	,	,	,
umn.319510003935669	1265	8	2	2	CD
umn.319510003935669	1265	9	tbsp	tbsp	NN
umn.319510003935669	1265	10	.	.	.
umn.319510003935669	1266	1	butter	butter	NN
umn.319510003935669	1266	2	,	,	,
umn.319510003935669	1266	3	1	1	CD
umn.319510003935669	1266	4	-	-	SYM
umn.319510003935669	1266	5	4	4	CD
umn.319510003935669	1266	6	tsp	tsp	NN
umn.319510003935669	1266	7	.	.	.
umn.319510003935669	1267	1	salt	salt	NN
umn.319510003935669	1267	2	,	,	,
umn.319510003935669	1267	3	and	and	CC
umn.319510003935669	1267	4	a	a	DT
umn.319510003935669	1267	5	speck	speck	NN
umn.319510003935669	1267	6	of	of	IN
umn.319510003935669	1267	7	pepper	pepper	NN
umn.319510003935669	1267	8	.	.	.
umn.319510003935669	1268	1	Stir	stir	VB
umn.319510003935669	1268	2	thoroughly	thoroughly	RB
umn.319510003935669	1268	3	,	,	,
umn.319510003935669	1268	4	allowing	allow	VBG
umn.319510003935669	1268	5	the	the	DT
umn.319510003935669	1268	6	turnips	turnip	NNS
umn.319510003935669	1268	7	to	to	TO
umn.319510003935669	1268	8	heat	heat	VB
umn.319510003935669	1268	9	and	and	CC
umn.319510003935669	1268	10	dry	dry	VB
umn.319510003935669	1268	11	slowly	slowly	RB
umn.319510003935669	1268	12	in	in	IN
umn.319510003935669	1268	13	the	the	DT
umn.319510003935669	1268	14	kettle	kettle	NN
umn.319510003935669	1268	15	.	.	.
umn.319510003935669	1269	1	Serve	serve	VB
umn.319510003935669	1269	2	hot	hot	JJ
umn.319510003935669	1269	3	.	.	.
umn.319510003935669	1270	1	Turnips	turnip	NNS
umn.319510003935669	1270	2	may	may	MD
umn.319510003935669	1270	3	be	be	VB
umn.319510003935669	1270	4	cooked	cook	VBN
umn.319510003935669	1270	5	with	with	IN
umn.319510003935669	1270	6	potatoes	potato	NNS
umn.319510003935669	1270	7	,	,	,
umn.319510003935669	1270	8	and	and	CC
umn.319510003935669	1270	9	both	both	DT
umn.319510003935669	1270	10	mashed	mash	VBN
umn.319510003935669	1270	11	together	together	RB
umn.319510003935669	1270	12	.	.	.
umn.319510003935669	1271	1	If	if	IN
umn.319510003935669	1271	2	cooked	cook	VBN
umn.319510003935669	1271	3	in	in	IN
umn.319510003935669	1271	4	a	a	DT
umn.319510003935669	1271	5	vegetable	vegetable	NN
umn.319510003935669	1271	6	boiler	boiler	NN
umn.319510003935669	1271	7	,	,	,
umn.319510003935669	1271	8	they	-PRON-	PRP
umn.319510003935669	1271	9	need	need	VBP
umn.319510003935669	1271	10	only	only	RB
umn.319510003935669	1271	11	to	to	TO
umn.319510003935669	1271	12	be	be	VB
umn.319510003935669	1271	13	drained	drain	VBN
umn.319510003935669	1271	14	,	,	,
umn.319510003935669	1271	15	returned	return	VBD
umn.319510003935669	1271	16	to	to	IN
umn.319510003935669	1271	17	the	the	DT
umn.319510003935669	1271	18	kettle	kettle	NN
umn.319510003935669	1271	19	and	and	CC
umn.319510003935669	1271	20	mashed	mash	VBN
umn.319510003935669	1271	21	in	in	IN
umn.319510003935669	1271	22	that	that	DT
umn.319510003935669	1271	23	,	,	,
umn.319510003935669	1271	24	then	then	RB
umn.319510003935669	1271	25	seasoned	season	VBN
umn.319510003935669	1271	26	and	and	CC
umn.319510003935669	1271	27	dried	dry	VBN
umn.319510003935669	1271	28	in	in	IN
umn.319510003935669	1271	29	the	the	DT
umn.319510003935669	1271	30	kettle	kettle	NN
umn.319510003935669	1271	31	.	.	.
umn.319510003935669	1272	1	The	the	DT
umn.319510003935669	1272	2	smaller	small	JJR
umn.319510003935669	1272	3	the	the	DT
umn.319510003935669	1272	4	amount	amount	NN
umn.319510003935669	1272	5	of	of	IN
umn.319510003935669	1272	6	water	water	NN
umn.319510003935669	1272	7	used	use	VBN
umn.319510003935669	1272	8	in	in	IN
umn.319510003935669	1272	9	cooking	cooking	NN
umn.319510003935669	1272	10	,	,	,
umn.319510003935669	1272	11	the	the	DT
umn.319510003935669	1272	12	sweeter	sweet	JJR
umn.319510003935669	1272	13	the	the	DT
umn.319510003935669	1272	14	turnips	turnip	NNS
umn.319510003935669	1272	15	will	will	MD
umn.319510003935669	1272	16	be	be	VB
umn.319510003935669	1272	17	.	.	.
umn.319510003935669	1273	1	Turnips	turnip	NNS
umn.319510003935669	1273	2	may	may	MD
umn.319510003935669	1273	3	be	be	VB
umn.319510003935669	1273	4	cut	cut	VBN
umn.319510003935669	1273	5	in	in	IN
umn.319510003935669	1273	6	cubes	cube	NNS
umn.319510003935669	1273	7	,	,	,
umn.319510003935669	1273	8	and	and	CC
umn.319510003935669	1273	9	boiled	boil	VBD
umn.319510003935669	1273	10	as	as	IN
umn.319510003935669	1273	11	directed	direct	VBN
umn.319510003935669	1273	12	,	,	,
umn.319510003935669	1273	13	then	then	RB
umn.319510003935669	1273	14	removed	remove	VBN
umn.319510003935669	1273	15	from	from	IN
umn.319510003935669	1273	16	the	the	DT
umn.319510003935669	1273	17	water	water	NN
umn.319510003935669	1273	18	and	and	CC
umn.319510003935669	1273	19	served	serve	VBD
umn.319510003935669	1273	20	with	with	IN
umn.319510003935669	1273	21	white	white	JJ
umn.319510003935669	1273	22	sauce	sauce	NN
umn.319510003935669	1273	23	.	.	.
umn.319510003935669	1274	1	WHITE	WHITE	NNP
umn.319510003935669	1274	2	Sauce	Sauce	NNP
umn.319510003935669	1274	3	:	:	:
umn.319510003935669	1274	4	Melt	melt	VB
umn.319510003935669	1274	5	2	2	CD
umn.319510003935669	1274	6	tbsp	tbsp	NN
umn.319510003935669	1274	7	.	.	.
umn.319510003935669	1275	1	butter	butter	NN
umn.319510003935669	1275	2	in	in	IN
umn.319510003935669	1275	3	a	a	DT
umn.319510003935669	1275	4	saucepan	saucepan	NN
umn.319510003935669	1275	5	,	,	,
umn.319510003935669	1275	6	and	and	CC
umn.319510003935669	1275	7	remove	remove	VB
umn.319510003935669	1275	8	from	from	IN
umn.319510003935669	1275	9	the	the	DT
umn.319510003935669	1275	10	fire	fire	NN
umn.319510003935669	1275	11	;	;	:
umn.319510003935669	1275	12	add	add	VB
umn.319510003935669	1275	13	1	1	CD
umn.319510003935669	1275	14	1	1	CD
umn.319510003935669	1275	15	-	-	SYM
umn.319510003935669	1275	16	2	2	CD
umn.319510003935669	1275	17	tbsp	tbsp	NN
umn.319510003935669	1275	18	.	.	.
umn.319510003935669	1276	1	flour	flour	NN
umn.319510003935669	1276	2	,	,	,
umn.319510003935669	1276	3	and	and	CC
umn.319510003935669	1276	4	stir	stir	VB
umn.319510003935669	1276	5	smooth	smooth	JJ
umn.319510003935669	1276	6	;	;	:
umn.319510003935669	1276	7	add	add	VB
umn.319510003935669	1276	8	a	a	DT
umn.319510003935669	1276	9	little	little	JJ
umn.319510003935669	1276	10	of	of	IN
umn.319510003935669	1276	11	1	1	CD
umn.319510003935669	1276	12	cup	cup	NN
umn.319510003935669	1276	13	of	of	IN
umn.319510003935669	1276	14	milk	milk	NN
umn.319510003935669	1276	15	,	,	,
umn.319510003935669	1276	16	and	and	CC
umn.319510003935669	1276	17	1	1	CD
umn.319510003935669	1276	18	1	1	CD
umn.319510003935669	1276	19	-	-	SYM
umn.319510003935669	1276	20	2	2	CD
umn.319510003935669	1276	21	tsp	tsp	NN
umn.319510003935669	1276	22	.	.	.
umn.319510003935669	1277	1	salt	salt	NN
umn.319510003935669	1277	2	,	,	,
umn.319510003935669	1277	3	and	and	CC
umn.319510003935669	1277	4	a	a	DT
umn.319510003935669	1277	5	speck	speck	NN
umn.319510003935669	1277	6	of	of	IN
umn.319510003935669	1277	7	pepper	pepper	NN
umn.319510003935669	1277	8	;	;	:
umn.319510003935669	1277	9	stir	stir	VB
umn.319510003935669	1277	10	well	well	RB
umn.319510003935669	1277	11	,	,	,
umn.319510003935669	1277	12	and	and	CC
umn.319510003935669	1277	13	add	add	VB
umn.319510003935669	1277	14	the	the	DT
umn.319510003935669	1277	15	remainder	remainder	NN
umn.319510003935669	1277	16	of	of	IN
umn.319510003935669	1277	17	the	the	DT
umn.319510003935669	1277	18	milk	milk	NN
umn.319510003935669	1277	19	.	.	.
umn.319510003935669	1278	1	Return	return	VB
umn.319510003935669	1278	2	to	to	IN
umn.319510003935669	1278	3	the	the	DT
umn.319510003935669	1278	4	fire	fire	NN
umn.319510003935669	1278	5	and	and	CC
umn.319510003935669	1278	6	stir	stir	VB
umn.319510003935669	1278	7	constantly	constantly	RB
umn.319510003935669	1278	8	.	.	.
umn.319510003935669	1279	1	Allow	allow	VB
umn.319510003935669	1279	2	it	-PRON-	PRP
umn.319510003935669	1279	3	to	to	TO
umn.319510003935669	1279	4	boil	boil	VB
umn.319510003935669	1279	5	1	1	CD
umn.319510003935669	1279	6	min	min	NN
umn.319510003935669	1279	7	.	.	.
umn.319510003935669	1280	1	after	after	IN
umn.319510003935669	1280	2	it	-PRON-	PRP
umn.319510003935669	1280	3	thickens	thicken	VBZ
umn.319510003935669	1280	4	.	.	.
umn.319510003935669	1281	1	New	new	JJ
umn.319510003935669	1281	2	potatoes	potato	NNS
umn.319510003935669	1281	3	,	,	,
umn.319510003935669	1281	4	asparagus	asparagus	NN
umn.319510003935669	1281	5	,	,	,
umn.319510003935669	1281	6	cabbage	cabbage	NN
umn.319510003935669	1281	7	,	,	,
umn.319510003935669	1281	8	celery	celery	NN
umn.319510003935669	1281	9	,	,	,
umn.319510003935669	1281	10	carrots	carrot	NNS
umn.319510003935669	1281	11	,	,	,
umn.319510003935669	1281	12	turnips	turnip	NNS
umn.319510003935669	1281	13	,	,	,
umn.319510003935669	1281	14	and	and	CC
umn.319510003935669	1281	15	parsnips	parsnip	NNS
umn.319510003935669	1281	16	.	.	.
umn.319510003935669	1282	1	may	may	MD
umn.319510003935669	1282	2	be	be	VB
umn.319510003935669	1282	3	served	serve	VBN
umn.319510003935669	1282	4	with	with	IN
umn.319510003935669	1282	5	white	white	JJ
umn.319510003935669	1282	6	sauce	sauce	NN
umn.319510003935669	1282	7	.	.	.
umn.319510003935669	1283	1	86	86	CD
umn.319510003935669	1283	2	DOMESTIC	domestic	JJ
umn.319510003935669	1283	3	SCIENCE	science	NN
umn.319510003935669	1283	4	LESSON	lesson	NN
umn.319510003935669	1283	5	9	9	CD
umn.319510003935669	1283	6	.	.	.
umn.319510003935669	1284	1	FLOUR	flour	NN
umn.319510003935669	1284	2	PASTEs	paste	NNS
umn.319510003935669	1284	3	:	:	:
umn.319510003935669	1284	4	Macaroni	Macaroni	NNP
umn.319510003935669	1284	5	,	,	,
umn.319510003935669	1284	6	spaghetti	spaghetti	NNS
umn.319510003935669	1284	7	,	,	,
umn.319510003935669	1284	8	vermicelli	vermicelli	NN
umn.319510003935669	1284	9	,	,	,
umn.319510003935669	1284	10	and	and	CC
umn.319510003935669	1284	11	several	several	JJ
umn.319510003935669	1284	12	other	other	JJ
umn.319510003935669	1284	13	pastes	paste	NNS
umn.319510003935669	1284	14	are	be	VBP
umn.319510003935669	1284	15	made	make	VBN
umn.319510003935669	1284	16	of	of	IN
umn.319510003935669	1284	17	wheaten	wheaten	JJ
umn.319510003935669	1284	18	flour	flour	NN
umn.319510003935669	1284	19	,	,	,
umn.319510003935669	1284	20	rich	rich	JJ
umn.319510003935669	1284	21	in	in	IN
umn.319510003935669	1284	22	gluten	gluten	NN
umn.319510003935669	1284	23	,	,	,
umn.319510003935669	1284	24	moistened	moisten	VBN
umn.319510003935669	1284	25	to	to	IN
umn.319510003935669	1284	26	a	a	DT
umn.319510003935669	1284	27	stiff	stiff	JJ
umn.319510003935669	1284	28	paste	paste	NN
umn.319510003935669	1284	29	with	with	IN
umn.319510003935669	1284	30	water	water	NN
umn.319510003935669	1284	31	,	,	,
umn.319510003935669	1284	32	and	and	CC
umn.319510003935669	1284	33	then	then	RB
umn.319510003935669	1284	34	forced	force	VBD
umn.319510003935669	1284	35	through	through	IN
umn.319510003935669	1284	36	small	small	JJ
umn.319510003935669	1284	37	apertures	aperture	NNS
umn.319510003935669	1284	38	in	in	IN
umn.319510003935669	1284	39	an	an	DT
umn.319510003935669	1284	40	iron	iron	NN
umn.319510003935669	1284	41	plate	plate	NN
umn.319510003935669	1284	42	,	,	,
umn.319510003935669	1284	43	by	by	IN
umn.319510003935669	1284	44	means	mean	NNS
umn.319510003935669	1284	45	of	of	IN
umn.319510003935669	1284	46	a	a	DT
umn.319510003935669	1284	47	screw	screw	JJ
umn.319510003935669	1284	48	press	press	NN
umn.319510003935669	1284	49	.	.	.
umn.319510003935669	1285	1	These	these	DT
umn.319510003935669	1285	2	pastes	paste	NNS
umn.319510003935669	1285	3	are	be	VBP
umn.319510003935669	1285	4	all	all	DT
umn.319510003935669	1285	5	very	very	RB
umn.319510003935669	1285	6	nutritious	nutritious	JJ
umn.319510003935669	1285	7	,	,	,
umn.319510003935669	1285	8	and	and	CC
umn.319510003935669	1285	9	have	have	VBP
umn.319510003935669	1285	10	a	a	DT
umn.319510003935669	1285	11	high	high	JJ
umn.319510003935669	1285	12	fuel	fuel	NN
umn.319510003935669	1285	13	value	value	NN
umn.319510003935669	1285	14	.	.	.
umn.319510003935669	1286	1	COMPOSITION	composition	NN
umn.319510003935669	1286	2	OF	of	IN
umn.319510003935669	1286	3	MACARONI	MACARONI	NNP
umn.319510003935669	1286	4	.	.	.
umn.319510003935669	1287	1	2	2	CD
umn.319510003935669	1287	2	3	3	CD
umn.319510003935669	1287	3	4	4	CD
umn.319510003935669	1287	4	5	5	CD
umn.319510003935669	1287	5	6	6	CD
umn.319510003935669	1287	6	Fig	fig	NN
umn.319510003935669	1287	7	.	.	.
umn.319510003935669	1288	1	19	19	CD
umn.319510003935669	1288	2	.	.	.
umn.319510003935669	1289	1	1	1	LS
umn.319510003935669	1289	2	.	.	.
umn.319510003935669	1289	3	and	and	CC
umn.319510003935669	1289	4	2	2	CD
umn.319510003935669	1289	5	.	.	.
umn.319510003935669	1290	1	Starch	starch	NN
umn.319510003935669	1290	2	.	.	.
umn.319510003935669	1291	1	4	4	LS
umn.319510003935669	1291	2	.	.	.
umn.319510003935669	1292	1	Water	water	NN
umn.319510003935669	1292	2	.	.	.
umn.319510003935669	1293	1	3	3	LS
umn.319510003935669	1293	2	.	.	.
umn.319510003935669	1294	1	Proteid	Proteid	NNP
umn.319510003935669	1294	2	.	.	.
umn.319510003935669	1295	1	5	5	LS
umn.319510003935669	1295	2	.	.	.
umn.319510003935669	1296	1	Mineral	mineral	NN
umn.319510003935669	1296	2	matter	matter	NN
umn.319510003935669	1296	3	.	.	.
umn.319510003935669	1297	1	6	6	LS
umn.319510003935669	1297	2	.	.	.
umn.319510003935669	1298	1	Fat	fat	JJ
umn.319510003935669	1298	2	.	.	.
umn.319510003935669	1299	1	FUEL	fuel	NN
umn.319510003935669	1299	2	VALUE	value	NN
umn.319510003935669	1299	3	per	per	IN
umn.319510003935669	1299	4	lb	lb	NN
umn.319510003935669	1299	5	.	.	.
umn.319510003935669	1300	1	;	;	:
umn.319510003935669	1300	2	1645	1645	CD
umn.319510003935669	1300	3	Calories	calorie	NNS
umn.319510003935669	1300	4	.	.	.
umn.319510003935669	1301	1	Boiled	boil	VBN
umn.319510003935669	1301	2	MACARONI	MACARONI	NNP
umn.319510003935669	1301	3	:	:	:
umn.319510003935669	1301	4	Place	Place	NNP
umn.319510003935669	1301	5	3	3	CD
umn.319510003935669	1301	6	-	-	SYM
umn.319510003935669	1301	7	4	4	CD
umn.319510003935669	1301	8	cup	cup	NN
umn.319510003935669	1301	9	of	of	IN
umn.319510003935669	1301	10	macaroni	macaroni	NN
umn.319510003935669	1301	11	,	,	,
umn.319510003935669	1301	12	broken	break	VBN
umn.319510003935669	1301	13	in	in	IN
umn.319510003935669	1301	14	inch	inch	NN
umn.319510003935669	1301	15	pieces	piece	NNS
umn.319510003935669	1301	16	,	,	,
umn.319510003935669	1301	17	in	in	IN
umn.319510003935669	1301	18	2	2	CD
umn.319510003935669	1301	19	qts	qt	NNS
umn.319510003935669	1301	20	.	.	.
umn.319510003935669	1302	1	boiling	boiling	NN
umn.319510003935669	1302	2	water	water	NN
umn.319510003935669	1302	3	,	,	,
umn.319510003935669	1302	4	with	with	IN
umn.319510003935669	1302	5	1	1	CD
umn.319510003935669	1302	6	tbsp	tbsp	NN
umn.319510003935669	1302	7	.	.	.
umn.319510003935669	1303	1	salt	salt	NN
umn.319510003935669	1303	2	;	;	:
umn.319510003935669	1303	3	boil	boil	VB
umn.319510003935669	1303	4	20	20	CD
umn.319510003935669	1303	5	min	min	NN
umn.319510003935669	1303	6	.	.	NNP
umn.319510003935669	1303	7	,	,	,
umn.319510003935669	1303	8	or	or	CC
umn.319510003935669	1303	9	until	until	IN
umn.319510003935669	1303	10	soft	soft	JJ
umn.319510003935669	1303	11	;	;	:
umn.319510003935669	1303	12	drain	drain	VB
umn.319510003935669	1303	13	in	in	IN
umn.319510003935669	1303	14	a	a	DT
umn.319510003935669	1303	15	strainer	strainer	NN
umn.319510003935669	1303	16	;	;	:
umn.319510003935669	1303	17	pour	pour	VB
umn.319510003935669	1303	18	cold	cold	JJ
umn.319510003935669	1303	19	water	water	NN
umn.319510003935669	1303	20	over	over	IN
umn.319510003935669	1303	21	it	-PRON-	PRP
umn.319510003935669	1303	22	to	to	TO
umn.319510003935669	1303	23	prevent	prevent	VB
umn.319510003935669	1303	24	pieces	piece	NNS
umn.319510003935669	1303	25	from	from	IN
umn.319510003935669	1303	26	adhering	adhere	VBG
umn.319510003935669	1303	27	;	;	:
umn.319510003935669	1303	28	add	add	VB
umn.319510003935669	1303	29	1	1	CD
umn.319510003935669	1303	30	-	-	SYM
umn.319510003935669	1303	31	2	2	CD
umn.319510003935669	1303	32	cup	cup	NN
umn.319510003935669	1303	33	cream	cream	NN
umn.319510003935669	1303	34	.	.	.
umn.319510003935669	1304	1	Reheat	reheat	VB
umn.319510003935669	1304	2	,	,	,
umn.319510003935669	1304	3	and	and	CC
umn.319510003935669	1304	4	season	season	NN
umn.319510003935669	1304	5	with	with	IN
umn.319510003935669	1304	6	salt	salt	NN
umn.319510003935669	1304	7	.	.	.
umn.319510003935669	1305	1	MACARONI	MACARONI	NNP
umn.319510003935669	1305	2	BAKED	BAKED	NNP
umn.319510003935669	1305	3	:	:	:
umn.319510003935669	1305	4	Put	put	VB
umn.319510003935669	1305	5	the	the	DT
umn.319510003935669	1305	6	boiled	boil	VBN
umn.319510003935669	1305	7	macaroni	macaroni	NN
umn.319510003935669	1305	8	,	,	,
umn.319510003935669	1305	9	with	with	IN
umn.319510003935669	1305	10	tomato	tomato	NN
umn.319510003935669	1305	11	sauce	sauce	NN
umn.319510003935669	1305	12	,	,	,
umn.319510003935669	1305	13	into	into	IN
umn.319510003935669	1305	14	a	a	DT
umn.319510003935669	1305	15	buttered	butter	VBN
umn.319510003935669	1305	16	baking	baking	NN
umn.319510003935669	1305	17	dish	dish	NN
umn.319510003935669	1305	18	;	;	:
umn.319510003935669	1305	19	cover	cover	VB
umn.319510003935669	1305	20	with	with	IN
umn.319510003935669	1305	21	bread	bread	NN
umn.319510003935669	1305	22	crumbs	crumb	NNS
umn.319510003935669	1305	23	,	,	,
umn.319510003935669	1305	24	and	and	CC
umn.319510003935669	1305	25	bake	bake	VB
umn.319510003935669	1305	26	until	until	IN
umn.319510003935669	1305	27	crumbs	crumb	NNS
umn.319510003935669	1305	28	are	be	VBP
umn.319510003935669	1305	29	brown	brown	JJ
umn.319510003935669	1305	30	.	.	.
umn.319510003935669	1306	1	TOMATO	TOMATO	NNP
umn.319510003935669	1306	2	SAUCE	SAUCE	NNP
umn.319510003935669	1306	3	:	:	:
umn.319510003935669	1306	4	1	1	CD
umn.319510003935669	1306	5	-	-	SYM
umn.319510003935669	1306	6	2	2	CD
umn.319510003935669	1306	7	can	can	MD
umn.319510003935669	1306	8	tomatoes	tomato	NNS
umn.319510003935669	1306	9	or	or	CC
umn.319510003935669	1306	10	1	1	CD
umn.319510003935669	1306	11	3	3	CD
umn.319510003935669	1306	12	-	-	SYM
umn.319510003935669	1306	13	4	4	CD
umn.319510003935669	1306	14	cup	cup	NN
umn.319510003935669	1306	15	of	of	IN
umn.319510003935669	1306	16	fresh	fresh	JJ
umn.319510003935669	1306	17	stewed	stewed	JJ
umn.319510003935669	1306	18	tomatoes	tomato	NNS
umn.319510003935669	1306	19	,	,	,
umn.319510003935669	1306	20	1	1	CD
umn.319510003935669	1306	21	slice	slice	NN
umn.319510003935669	1306	22	onion	onion	NN
umn.319510003935669	1306	23	,	,	,
umn.319510003935669	1306	24	3	3	CD
umn.319510003935669	1306	25	tbsp	tbsp	NN
umn.319510003935669	1306	26	.	.	.
umn.319510003935669	1307	1	butter	butter	NN
umn.319510003935669	1307	2	,	,	,
umn.319510003935669	1307	3	2	2	CD
umn.319510003935669	1307	4	1	1	CD
umn.319510003935669	1307	5	-	-	SYM
umn.319510003935669	1307	6	2	2	CD
umn.319510003935669	1307	7	tbsp	tbsp	NN
umn.319510003935669	1307	8	.	.	.
umn.319510003935669	1308	1	flour	flour	NN
umn.319510003935669	1308	2	,	,	,
umn.319510003935669	1308	3	1.4	1.4	CD
umn.319510003935669	1308	4	tsp	tsp	NN
umn.319510003935669	1308	5	.	.	.
umn.319510003935669	1309	1	salt	salt	NN
umn.319510003935669	1309	2	,	,	,
umn.319510003935669	1309	3	1	1	CD
umn.319510003935669	1309	4	-	-	SYM
umn.319510003935669	1309	5	8	8	CD
umn.319510003935669	1309	6	tsp	tsp	NN
umn.319510003935669	1309	7	.	.	.
umn.319510003935669	1310	1	pepper	pepper	NN
umn.319510003935669	1310	2	.	.	.
umn.319510003935669	1311	1	Cook	cook	VB
umn.319510003935669	1311	2	onion	onion	NN
umn.319510003935669	1311	3	with	with	IN
umn.319510003935669	1311	4	tomatoes	tomato	NNS
umn.319510003935669	1311	5	fifteen	fifteen	CD
umn.319510003935669	1311	6	min	min	NN
umn.319510003935669	1311	7	.	.	.
umn.319510003935669	1312	1	Rub	rub	VB
umn.319510003935669	1312	2	through	through	IN
umn.319510003935669	1312	3	strainer	strainer	NN
umn.319510003935669	1312	4	.	.	.
umn.319510003935669	1313	1	Cook	cook	VB
umn.319510003935669	1313	2	the	the	DT
umn.319510003935669	1313	3	butter	butter	NN
umn.319510003935669	1313	4	and	and	CC
umn.319510003935669	1313	5	the	the	DT
umn.319510003935669	1313	6	flour	flour	NN
umn.319510003935669	1313	7	,	,	,
umn.319510003935669	1313	8	with	with	IN
umn.319510003935669	1313	9	the	the	DT
umn.319510003935669	1313	10	season-	season-	NN
umn.319510003935669	1313	11	ings	ing	NNS
umn.319510003935669	1313	12	,	,	,
umn.319510003935669	1313	13	together	together	RB
umn.319510003935669	1313	14	.	.	.
umn.319510003935669	1314	1	Add	add	VB
umn.319510003935669	1314	2	the	the	DT
umn.319510003935669	1314	3	tomato	tomato	NN
umn.319510003935669	1314	4	and	and	CC
umn.319510003935669	1314	5	onion	onion	NN
umn.319510003935669	1314	6	to	to	IN
umn.319510003935669	1314	7	the	the	DT
umn.319510003935669	1314	8	cooked	cook	VBN
umn.319510003935669	1314	9	butter	butter	NN
umn.319510003935669	1314	10	and	and	CC
umn.319510003935669	1314	11	flour	flour	NN
umn.319510003935669	1314	12	.	.	.
umn.319510003935669	1315	1	If	if	IN
umn.319510003935669	1315	2	the	the	DT
umn.319510003935669	1315	3	tomatoes	tomato	NNS
umn.319510003935669	1315	4	are	be	VBP
umn.319510003935669	1315	5	very	very	RB
umn.319510003935669	1315	6	sour	sour	JJ
umn.319510003935669	1315	7	,	,	,
umn.319510003935669	1315	8	add	add	VB
umn.319510003935669	1315	9	a	a	DT
umn.319510003935669	1315	10	few	few	JJ
umn.319510003935669	1315	11	grains	grain	NNS
umn.319510003935669	1315	12	of	of	IN
umn.319510003935669	1315	13	soda	soda	NN
umn.319510003935669	1315	14	.	.	.
umn.319510003935669	1316	1	Serve	serve	VB
umn.319510003935669	1316	2	hot	hot	JJ
umn.319510003935669	1316	3	.	.	.
umn.319510003935669	1317	1	LESSON	LESSON	NNP
umn.319510003935669	1317	2	10	10	CD
umn.319510003935669	1317	3	.	.	.
umn.319510003935669	1318	1	BREAKFAST	breakfast	NN
umn.319510003935669	1318	2	:	:	:
umn.319510003935669	1318	3	Planning	planning	NN
umn.319510003935669	1318	4	,	,	,
umn.319510003935669	1318	5	cooking	cooking	NN
umn.319510003935669	1318	6	,	,	,
umn.319510003935669	1318	7	and	and	CC
umn.319510003935669	1318	8	serving	serve	VBG
umn.319510003935669	1318	9	a	a	DT
umn.319510003935669	1318	10	simple	simple	JJ
umn.319510003935669	1318	11	breakfast	breakfast	NN
umn.319510003935669	1318	12	,	,	,
umn.319510003935669	1318	13	consisting	consist	VBG
umn.319510003935669	1318	14	of	of	IN
umn.319510003935669	1318	15	one	one	CD
umn.319510003935669	1318	16	fruit	fruit	NN
umn.319510003935669	1318	17	,	,	,
umn.319510003935669	1318	18	one	one	CD
umn.319510003935669	1318	19	cereal	cereal	NN
umn.319510003935669	1318	20	,	,	,
umn.319510003935669	1318	21	one	one	CD
umn.319510003935669	1318	22	quick	quick	JJ
umn.319510003935669	1318	23	bread	bread	NN
umn.319510003935669	1318	24	,	,	,
umn.319510003935669	1318	25	eggs	egg	NNS
umn.319510003935669	1318	26	,	,	,
umn.319510003935669	1318	27	coffee	coffee	NN
umn.319510003935669	1318	28	or	or	CC
umn.319510003935669	1318	29	cocoa	cocoa	NN
umn.319510003935669	1318	30	.	.	.
umn.319510003935669	1319	1	COOKING	cooking	NN
umn.319510003935669	1319	2	67	67	CD
umn.319510003935669	1319	3	Fig	Fig	NNP
umn.319510003935669	1319	4	.	.	.
umn.319510003935669	1320	1	20	20	CD
umn.319510003935669	1320	2	.	.	.
umn.319510003935669	1321	1	LESSON	lesson	NN
umn.319510003935669	1321	2	11	11	CD
umn.319510003935669	1321	3	.	.	.
umn.319510003935669	1322	1	DIAGRAM	DIAGRAM	NNP
umn.319510003935669	1322	2	OF	of	IN
umn.319510003935669	1322	3	SIDE	side	NN
umn.319510003935669	1322	4	OF	of	IN
umn.319510003935669	1322	5	BEEF	beef	NN
umn.319510003935669	1322	6	.	.	.
umn.319510003935669	1323	1	HIND	HIND	NNP
umn.319510003935669	1323	2	QUARTER	QUARTER	NNP
umn.319510003935669	1323	3	.	.	.
umn.319510003935669	1324	1	FORE	FORE	NNP
umn.319510003935669	1324	2	QUARTER	QUARTER	NNP
umn.319510003935669	1324	3	.	.	.
umn.319510003935669	1325	1	1	1	LS
umn.319510003935669	1325	2	.	.	.
umn.319510003935669	1326	1	Hind	Hind	NNP
umn.319510003935669	1326	2	Shank	Shank	NNP
umn.319510003935669	1326	3	.	.	.
umn.319510003935669	1327	1	4	4	LS
umn.319510003935669	1327	2	.	.	.
umn.319510003935669	1328	1	Loin	Loin	NNP
umn.319510003935669	1328	2	.	.	.
umn.319510003935669	1329	1	2	2	LS
umn.319510003935669	1329	2	.	.	.
umn.319510003935669	1330	1	Round	round	JJ
umn.319510003935669	1330	2	.	.	.
umn.319510003935669	1331	1	5	5	LS
umn.319510003935669	1331	2	.	.	.
umn.319510003935669	1332	1	Porterhouse	Porterhouse	NNP
umn.319510003935669	1332	2	.	.	.
umn.319510003935669	1333	1	3	3	LS
umn.319510003935669	1333	2	.	.	.
umn.319510003935669	1334	1	Rump	Rump	NNP
umn.319510003935669	1334	2	6	6	CD
umn.319510003935669	1334	3	.	.	.
umn.319510003935669	1335	1	Flank	flank	VB
umn.319510003935669	1335	2	.	.	.
umn.319510003935669	1336	1	7	7	CD
umn.319510003935669	1336	2	.	.	.
umn.319510003935669	1337	1	Neck	neck	NN
umn.319510003935669	1337	2	.	.	.
umn.319510003935669	1338	1	11	11	CD
umn.319510003935669	1338	2	.	.	.
umn.319510003935669	1339	1	Brisket	brisket	NN
umn.319510003935669	1339	2	.	.	.
umn.319510003935669	1340	1	8	8	CD
umn.319510003935669	1340	2	.	.	.
umn.319510003935669	1341	1	Chuck	Chuck	NNP
umn.319510003935669	1341	2	.	.	.
umn.319510003935669	1342	1	12	12	CD
umn.319510003935669	1342	2	.	.	.
umn.319510003935669	1343	1	Shoulder	shoulder	NN
umn.319510003935669	1343	2	.	.	.
umn.319510003935669	1344	1	9	9	LS
umn.319510003935669	1344	2	.	.	.
umn.319510003935669	1345	1	Prime	Prime	NNP
umn.319510003935669	1345	2	Ribs	Ribs	NNP
umn.319510003935669	1345	3	.	.	.
umn.319510003935669	1346	1	13	13	CD
umn.319510003935669	1346	2	.	.	.
umn.319510003935669	1347	1	Fore	Fore	NNP
umn.319510003935669	1347	2	Shank	Shank	NNP
umn.319510003935669	1347	3	.	.	.
umn.319510003935669	1348	1	10	10	CD
umn.319510003935669	1348	2	.	.	.
umn.319510003935669	1349	1	Plate	plate	NN
umn.319510003935669	1349	2	.	.	.
umn.319510003935669	1350	1	68	68	CD
umn.319510003935669	1350	2	DOMESTIC	domestic	JJ
umn.319510003935669	1350	3	SCIENCE	science	NN
umn.319510003935669	1350	4	USE	use	NN
umn.319510003935669	1350	5	OF	of	IN
umn.319510003935669	1350	6	Tough	Tough	NNP
umn.319510003935669	1350	7	Cuts	cut	NNS
umn.319510003935669	1350	8	OF	of	IN
umn.319510003935669	1350	9	BEEF	beef	NN
umn.319510003935669	1350	10	.	.	.
umn.319510003935669	1351	1	SOUPS	soup	NNS
umn.319510003935669	1351	2	.	.	.
umn.319510003935669	1352	1	Stews	stew	NNS
umn.319510003935669	1352	2	.	.	.
umn.319510003935669	1353	1	Hind	Hind	NNP
umn.319510003935669	1353	2	Shank	Shank	NNP
umn.319510003935669	1353	3	.	.	.
umn.319510003935669	1354	1	Fore	Fore	NNP
umn.319510003935669	1354	2	Shank	Shank	NNP
umn.319510003935669	1354	3	.	.	.
umn.319510003935669	1355	1	Brisket	brisket	NN
umn.319510003935669	1355	2	.	.	.
umn.319510003935669	1356	1	Chuck	Chuck	NNP
umn.319510003935669	1356	2	.	.	.
umn.319510003935669	1357	1	Shoulder	shoulder	NN
umn.319510003935669	1357	2	.	.	.
umn.319510003935669	1358	1	Neck	neck	NN
umn.319510003935669	1358	2	.	.	.
umn.319510003935669	1359	1	Tail	Tail	NNP
umn.319510003935669	1359	2	.	.	.
umn.319510003935669	1360	1	Flank	flank	VB
umn.319510003935669	1360	2	.	.	.
umn.319510003935669	1361	1	Plate	plate	NN
umn.319510003935669	1361	2	.	.	.
umn.319510003935669	1362	1	USE	USE	NNP
umn.319510003935669	1362	2	OF	of	IN
umn.319510003935669	1362	3	TENDER	TENDER	NNP
umn.319510003935669	1362	4	Cuts	cut	NNS
umn.319510003935669	1362	5	.	.	.
umn.319510003935669	1363	1	ROASTS	roast	NNS
umn.319510003935669	1363	2	.	.	.
umn.319510003935669	1364	1	Por	Por	NNP
umn.319510003935669	1364	2	Roasts	roast	NNS
umn.319510003935669	1364	3	.	.	.
umn.319510003935669	1365	1	STEAKS	steak	NNS
umn.319510003935669	1365	2	.	.	.
umn.319510003935669	1366	1	Prime	Prime	NNP
umn.319510003935669	1366	2	Rib	Rib	NNP
umn.319510003935669	1366	3	.	.	.
umn.319510003935669	1367	1	Chuck	Chuck	NNP
umn.319510003935669	1367	2	Ribs	Ribs	NNP
umn.319510003935669	1367	3	,	,	,
umn.319510003935669	1367	4	Porterhouse	Porterhouse	NNP
umn.319510003935669	1367	5	.	.	.
umn.319510003935669	1368	1	Porter	Porter	NNP
umn.319510003935669	1368	2	house	house	NN
umn.319510003935669	1368	3	.	.	.
umn.319510003935669	1369	1	Rump	Rump	NNP
umn.319510003935669	1369	2	.	.	.
umn.319510003935669	1370	1	Loin	Loin	NNP
umn.319510003935669	1370	2	.	.	.
umn.319510003935669	1371	1	Round	round	JJ
umn.319510003935669	1371	2	.	.	.
umn.319510003935669	1372	1	NOTE.—The	NOTE.—The	NNP
umn.319510003935669	1372	2	smaller	small	JJR
umn.319510003935669	1372	3	subdivision	subdivision	NN
umn.319510003935669	1372	4	or	or	CC
umn.319510003935669	1372	5	cuts	cut	NNS
umn.319510003935669	1372	6	vary	vary	VBP
umn.319510003935669	1372	7	greatly	greatly	RB
umn.319510003935669	1372	8	in	in	IN
umn.319510003935669	1372	9	name	name	NN
umn.319510003935669	1372	10	in	in	IN
umn.319510003935669	1372	11	different	different	JJ
umn.319510003935669	1372	12	localities	locality	NNS
umn.319510003935669	1372	13	;	;	:
umn.319510003935669	1372	14	therefore	therefore	RB
umn.319510003935669	1372	15	they	-PRON-	PRP
umn.319510003935669	1372	16	are	be	VBP
umn.319510003935669	1372	17	not	not	RB
umn.319510003935669	1372	18	given	give	VBN
umn.319510003935669	1372	19	in	in	IN
umn.319510003935669	1372	20	the	the	DT
umn.319510003935669	1372	21	diagram	diagram	NN
umn.319510003935669	1372	22	.	.	.
umn.319510003935669	1373	1	The	the	DT
umn.319510003935669	1373	2	composition	composition	NN
umn.319510003935669	1373	3	of	of	IN
umn.319510003935669	1373	4	meat	meat	NN
umn.319510003935669	1373	5	varies	vary	VBZ
umn.319510003935669	1373	6	greatly	greatly	RB
umn.319510003935669	1373	7	,	,	,
umn.319510003935669	1373	8	according	accord	VBG
umn.319510003935669	1373	9	to	to	IN
umn.319510003935669	1373	10	the	the	DT
umn.319510003935669	1373	11	cut	cut	NN
umn.319510003935669	1373	12	,	,	,
umn.319510003935669	1373	13	the	the	DT
umn.319510003935669	1373	14	amount	amount	NN
umn.319510003935669	1373	15	of	of	IN
umn.319510003935669	1373	16	fat	fat	NN
umn.319510003935669	1373	17	,	,	,
umn.319510003935669	1373	18	etc	etc	FW
umn.319510003935669	1373	19	.	.	.
umn.319510003935669	1374	1	The	the	DT
umn.319510003935669	1374	2	following	following	NN
umn.319510003935669	1374	3	gives	give	VBZ
umn.319510003935669	1374	4	the	the	DT
umn.319510003935669	1374	5	average	average	JJ
umn.319510003935669	1374	6	composition	composition	NN
umn.319510003935669	1374	7	of	of	IN
umn.319510003935669	1374	8	a	a	DT
umn.319510003935669	1374	9	piece	piece	NN
umn.319510003935669	1374	10	of	of	IN
umn.319510003935669	1374	11	lean	lean	JJ
umn.319510003935669	1374	12	beef	beef	NN
umn.319510003935669	1374	13	without	without	IN
umn.319510003935669	1374	14	visible	visible	JJ
umn.319510003935669	1374	15	fat	fat	NN
umn.319510003935669	1374	16	:	:	:
umn.319510003935669	1374	17	AVERAGE	average	JJ
umn.319510003935669	1374	18	COMPOSITION	composition	NN
umn.319510003935669	1374	19	OF	of	IN
umn.319510003935669	1374	20	LEAN	lean	JJ
umn.319510003935669	1374	21	BEEF	beef	NN
umn.319510003935669	1374	22	WITHOUT	without	IN
umn.319510003935669	1374	23	VISIBLE	VISIBLE	VBN
umn.319510003935669	1374	24	Far	far	RB
umn.319510003935669	1374	25	.	.	.
umn.319510003935669	1375	1	1	1	CD
umn.319510003935669	1375	2	2	2	CD
umn.319510003935669	1375	3	3	3	CD
umn.319510003935669	1375	4	4	4	CD
umn.319510003935669	1375	5	5	5	CD
umn.319510003935669	1375	6	6	6	CD
umn.319510003935669	1375	7	Fig	fig	NN
umn.319510003935669	1375	8	.	.	.
umn.319510003935669	1376	1	21	21	CD
umn.319510003935669	1376	2	.	.	.
umn.319510003935669	1377	1	1	1	LS
umn.319510003935669	1377	2	.	.	.
umn.319510003935669	1377	3	and	and	CC
umn.319510003935669	1377	4	2	2	CD
umn.319510003935669	1377	5	.	.	.
umn.319510003935669	1378	1	Water	water	NN
umn.319510003935669	1378	2	.	.	.
umn.319510003935669	1379	1	3	3	LS
umn.319510003935669	1379	2	.	.	.
umn.319510003935669	1380	1	Proteid	Proteid	NNP
umn.319510003935669	1380	2	.	.	.
umn.319510003935669	1381	1	.	.	.
umn.319510003935669	1382	1	4	4	LS
umn.319510003935669	1382	2	.	.	.
umn.319510003935669	1383	1	Extractives	Extractives	NNP
umn.319510003935669	1383	2	.	.	.
umn.319510003935669	1384	1	5	5	LS
umn.319510003935669	1384	2	.	.	.
umn.319510003935669	1385	1	Gelatin	gelatin	NN
umn.319510003935669	1385	2	.	.	.
umn.319510003935669	1386	1	6	6	LS
umn.319510003935669	1386	2	.	.	.
umn.319510003935669	1387	1	Mineral	mineral	NN
umn.319510003935669	1387	2	Matters	Matters	NNPS
umn.319510003935669	1387	3	.	.	.
umn.319510003935669	1388	1	7	7	CD
umn.319510003935669	1388	2	.	.	.
umn.319510003935669	1389	1	Fat	fat	JJ
umn.319510003935669	1389	2	.	.	.
umn.319510003935669	1390	1	BEEF	beef	NN
umn.319510003935669	1390	2	:	:	:
umn.319510003935669	1390	3	Of	of	IN
umn.319510003935669	1390	4	all	all	DT
umn.319510003935669	1390	5	animal	animal	NN
umn.319510003935669	1390	6	foods	food	NNS
umn.319510003935669	1390	7	,	,	,
umn.319510003935669	1390	8	Beef	Beef	NNP
umn.319510003935669	1390	9	ranks	rank	VBZ
umn.319510003935669	1390	10	highest	highest	RBS
umn.319510003935669	1390	11	in	in	IN
umn.319510003935669	1390	12	nutritive	nutritive	JJ
umn.319510003935669	1390	13	value	value	NN
umn.319510003935669	1390	14	.	.	.
umn.319510003935669	1391	1	It	-PRON-	PRP
umn.319510003935669	1391	2	reaches	reach	VBZ
umn.319510003935669	1391	3	its	-PRON-	PRP$
umn.319510003935669	1391	4	highest	high	JJS
umn.319510003935669	1391	5	nutritive	nutritive	JJ
umn.319510003935669	1391	6	value	value	NN
umn.319510003935669	1391	7	when	when	WRB
umn.319510003935669	1391	8	the	the	DT
umn.319510003935669	1391	9	ox	ox	NN
umn.319510003935669	1391	10	is	be	VBZ
umn.319510003935669	1391	11	from	from	IN
umn.319510003935669	1391	12	four	four	CD
umn.319510003935669	1391	13	to	to	TO
umn.319510003935669	1391	14	five	five	CD
umn.319510003935669	1391	15	years	year	NNS
umn.319510003935669	1391	16	old	old	JJ
umn.319510003935669	1391	17	.	.	.
umn.319510003935669	1392	1	The	the	DT
umn.319510003935669	1392	2	different	different	JJ
umn.319510003935669	1392	3	parts	part	NNS
umn.319510003935669	1392	4	of	of	IN
umn.319510003935669	1392	5	the	the	DT
umn.319510003935669	1392	6	ox	ox	NN
umn.319510003935669	1392	7	vary	vary	VBP
umn.319510003935669	1392	8	greatly	greatly	RB
umn.319510003935669	1392	9	in	in	IN
umn.319510003935669	1392	10	value	value	NN
umn.319510003935669	1392	11	as	as	IN
umn.319510003935669	1392	12	nutrients	nutrient	NNS
umn.319510003935669	1392	13	,	,	,
umn.319510003935669	1392	14	and	and	CC
umn.319510003935669	1392	15	also	also	RB
umn.319510003935669	1392	16	in	in	IN
umn.319510003935669	1392	17	fuel	fuel	NN
umn.319510003935669	1392	18	value	value	NN
umn.319510003935669	1392	19	.	.	.
umn.319510003935669	1393	1	COOKING	cooking	NN
umn.319510003935669	1393	2	69	69	CD
umn.319510003935669	1393	3	COMPOSITION	composition	NN
umn.319510003935669	1393	4	OF	of	IN
umn.319510003935669	1393	5	BEEF	beef	NN
umn.319510003935669	1393	6	FROM	from	IN
umn.319510003935669	1393	7	DIFFERENT	different	JJ
umn.319510003935669	1393	8	PARTS	part	NNS
umn.319510003935669	1393	9	OF	of	IN
umn.319510003935669	1393	10	A	a	DT
umn.319510003935669	1393	11	VERY	very	RB
umn.319510003935669	1393	12	Far	far	RB
umn.319510003935669	1393	13	Ox	Ox	NNP
umn.319510003935669	1393	14	.	.	.
umn.319510003935669	1394	1	Parts	Parts	NNP
umn.319510003935669	1394	2	Water	Water	NNP
umn.319510003935669	1394	3	Proteids	Proteids	NNP
umn.319510003935669	1394	4	Fat	Fat	NNP
umn.319510003935669	1394	5	Neck	Neck	NNP
umn.319510003935669	1394	6	,	,	,
umn.319510003935669	1394	7	73.50	73.50	CD
umn.319510003935669	1394	8	Loin	Loin	NNP
umn.319510003935669	1394	9	,	,	,
umn.319510003935669	1394	10	63.40	63.40	CD
umn.319510003935669	1394	11	Shoulder	Shoulder	NNP
umn.319510003935669	1394	12	,	,	,
umn.319510003935669	1394	13	50.50	50.50	CD
umn.319510003935669	1394	14	Hind	Hind	NNP
umn.319510003935669	1394	15	Quarter	Quarter	NNP
umn.319510003935669	1394	16	,	,	,
umn.319510003935669	1394	17	Lean	Lean	NNP
umn.319510003935669	1394	18	,	,	,
umn.319510003935669	1394	19	55.01	55.01	CD
umn.319510003935669	1394	20	Hind	Hind	NNP
umn.319510003935669	1394	21	-	-	HYPH
umn.319510003935669	1394	22	Quarter	Quarter	NNP
umn.319510003935669	1394	23	,	,	,
umn.319510003935669	1394	24	Streaky	Streaky	NNP
umn.319510003935669	1394	25	,	,	,
umn.319510003935669	1394	26	47.99	47.99	CD
umn.319510003935669	1394	27	Fore	Fore	NNP
umn.319510003935669	1394	28	Quarter	Quarter	NNP
umn.319510003935669	1394	29	,	,	,
umn.319510003935669	1394	30	Lean	Lean	NNP
umn.319510003935669	1394	31	,	,	,
umn.319510003935669	1394	32	65.45	65.45	CD
umn.319510003935669	1394	33	Fore	Fore	NNP
umn.319510003935669	1394	34	-	-	HYPH
umn.319510003935669	1394	35	Quarter	Quarter	NNP
umn.319510003935669	1394	36	,	,	,
umn.319510003935669	1394	37	Streaky	Streaky	NNP
umn.319510003935669	1394	38	,	,	,
umn.319510003935669	1394	39	32.49	32.49	CD
umn.319510003935669	1394	40	Analysis	analysis	NN
umn.319510003935669	1394	41	by	by	IN
umn.319510003935669	1394	42	Knight	Knight	NNP
umn.319510003935669	1394	43	.	.	.
umn.319510003935669	1395	1	19.50	19.50	CD
umn.319510003935669	1395	2	5.80	5.80	CD
umn.319510003935669	1395	3	18.80	18.80	CD
umn.319510003935669	1395	4	16.70	16.70	CD
umn.319510003935669	1395	5	14.50	14.50	CD
umn.319510003935669	1395	6	34.00	34.00	CD
umn.319510003935669	1395	7	20.81	20.81	CD
umn.319510003935669	1395	8	23.32	23.32	CD
umn.319510003935669	1395	9	15.93	15.93	CD
umn.319510003935669	1395	10	35.33	35.33	CD
umn.319510003935669	1395	11	19,94	19,94	CD
umn.319510003935669	1395	12	|	|	CD
umn.319510003935669	1395	13	19.97	19.97	CD
umn.319510003935669	1395	14	10.87	10.87	CD
umn.319510003935669	1395	15	56.11	56.11	CD
umn.319510003935669	1395	16	Placing	place	VBG
umn.319510003935669	1395	17	the	the	DT
umn.319510003935669	1395	18	meat	meat	NN
umn.319510003935669	1395	19	directly	directly	RB
umn.319510003935669	1395	20	in	in	IN
umn.319510003935669	1395	21	boiling	boil	VBG
umn.319510003935669	1395	22	water	water	NN
umn.319510003935669	1395	23	,	,	,
umn.319510003935669	1395	24	to	to	TO
umn.319510003935669	1395	25	cook	cook	VB
umn.319510003935669	1395	26	,	,	,
umn.319510003935669	1395	27	makes	make	VBZ
umn.319510003935669	1395	28	a	a	DT
umn.319510003935669	1395	29	coating	coating	NN
umn.319510003935669	1395	30	of	of	IN
umn.319510003935669	1395	31	the	the	DT
umn.319510003935669	1395	32	albumen	albumen	NN
umn.319510003935669	1395	33	in	in	IN
umn.319510003935669	1395	34	the	the	DT
umn.319510003935669	1395	35	meat	meat	NN
umn.319510003935669	1395	36	,	,	,
umn.319510003935669	1395	37	through	through	IN
umn.319510003935669	1395	38	which	which	WDT
umn.319510003935669	1395	39	the	the	DT
umn.319510003935669	1395	40	juices	juice	NNS
umn.319510003935669	1395	41	of	of	IN
umn.319510003935669	1395	42	the	the	DT
umn.319510003935669	1395	43	meat	meat	NN
umn.319510003935669	1395	44	can	can	MD
umn.319510003935669	1395	45	not	not	RB
umn.319510003935669	1395	46	pass	pass	VB
umn.319510003935669	1395	47	.	.	.
umn.319510003935669	1396	1	This	this	DT
umn.319510003935669	1396	2	method	method	NN
umn.319510003935669	1396	3	should	should	MD
umn.319510003935669	1396	4	be	be	VB
umn.319510003935669	1396	5	used	use	VBN
umn.319510003935669	1396	6	when	when	WRB
umn.319510003935669	1396	7	the	the	DT
umn.319510003935669	1396	8	meat	meat	NN
umn.319510003935669	1396	9	,	,	,
umn.319510003935669	1396	10	itself	-PRON-	PRP
umn.319510003935669	1396	11	,	,	,
umn.319510003935669	1396	12	is	be	VBZ
umn.319510003935669	1396	13	to	to	TO
umn.319510003935669	1396	14	be	be	VB
umn.319510003935669	1396	15	eaten	eat	VBN
umn.319510003935669	1396	16	.	.	.
umn.319510003935669	1397	1	The	the	DT
umn.319510003935669	1397	2	fibres	fibre	NNS
umn.319510003935669	1397	3	of	of	IN
umn.319510003935669	1397	4	meat	meat	NN
umn.319510003935669	1397	5	are	be	VBP
umn.319510003935669	1397	6	softened	soften	VBN
umn.319510003935669	1397	7	and	and	CC
umn.319510003935669	1397	8	loosened	loosen	VBN
umn.319510003935669	1397	9	by	by	IN
umn.319510003935669	1397	10	soak	soak	NN
umn.319510003935669	1397	11	:	:	:
umn.319510003935669	1397	12	ing	e	VBG
umn.319510003935669	1397	13	in	in	IN
umn.319510003935669	1397	14	cold	cold	JJ
umn.319510003935669	1397	15	water	water	NN
umn.319510003935669	1397	16	,	,	,
umn.319510003935669	1397	17	and	and	CC
umn.319510003935669	1397	18	the	the	DT
umn.319510003935669	1397	19	juice	juice	NN
umn.319510003935669	1397	20	of	of	IN
umn.319510003935669	1397	21	the	the	DT
umn.319510003935669	1397	22	meat	meat	NN
umn.319510003935669	1397	23	is	be	VBZ
umn.319510003935669	1397	24	readily	readily	RB
umn.319510003935669	1397	25	extracted	extract	VBN
umn.319510003935669	1397	26	by	by	IN
umn.319510003935669	1397	27	cold	cold	JJ
umn.319510003935669	1397	28	water	water	NN
umn.319510003935669	1397	29	;	;	:
umn.319510003935669	1397	30	therefore	therefore	RB
umn.319510003935669	1397	31	,	,	,
umn.319510003935669	1397	32	the	the	DT
umn.319510003935669	1397	33	meat	meat	NN
umn.319510003935669	1397	34	intended	intend	VBN
umn.319510003935669	1397	35	for	for	IN
umn.319510003935669	1397	36	soup	soup	NN
umn.319510003935669	1397	37	should	should	MD
umn.319510003935669	1397	38	be	be	VB
umn.319510003935669	1397	39	placed	place	VBN
umn.319510003935669	1397	40	in	in	IN
umn.319510003935669	1397	41	cold	cold	JJ
umn.319510003935669	1397	42	water	water	NN
umn.319510003935669	1397	43	,	,	,
umn.319510003935669	1397	44	and	and	CC
umn.319510003935669	1397	45	cooked	cook	VBN
umn.319510003935669	1397	46	at	at	IN
umn.319510003935669	1397	47	a	a	DT
umn.319510003935669	1397	48	low	low	JJ
umn.319510003935669	1397	49	temperature	temperature	NN
umn.319510003935669	1397	50	.	.	.
umn.319510003935669	1398	1	BEEF	beef	NN
umn.319510003935669	1398	2	STEW	STEW	NNP
umn.319510003935669	1398	3	WITH	with	IN
umn.319510003935669	1398	4	VEGETABLES	vegetable	NNS
umn.319510003935669	1398	5	:	:	:
umn.319510003935669	1398	6	2	2	CD
umn.319510003935669	1398	7	lbs	lb	NNS
umn.319510003935669	1398	8	.	.	.
umn.319510003935669	1399	1	neck	neck	NN
umn.319510003935669	1399	2	of	of	IN
umn.319510003935669	1399	3	beef	beef	NN
umn.319510003935669	1399	4	,	,	,
umn.319510003935669	1399	5	1	1	CD
umn.319510003935669	1399	6	carrot	carrot	NN
umn.319510003935669	1399	7	,	,	,
umn.319510003935669	1399	8	3	3	CD
umn.319510003935669	1399	9	tbsp	tbsp	NN
umn.319510003935669	1399	10	.	.	.
umn.319510003935669	1400	1	flour	flour	NN
umn.319510003935669	1400	2	,	,	,
umn.319510003935669	1400	3	4	4	CD
umn.319510003935669	1400	4	potatoes	potato	NNS
umn.319510003935669	1400	5	,	,	,
umn.319510003935669	1400	6	2	2	CD
umn.319510003935669	1400	7	onions	onion	NNS
umn.319510003935669	1400	8	,	,	,
umn.319510003935669	1400	9	sliced	slice	VBN
umn.319510003935669	1400	10	,	,	,
umn.319510003935669	1400	11	1	1	CD
umn.319510003935669	1400	12	turnip	turnip	NN
umn.319510003935669	1400	13	,	,	,
umn.319510003935669	1400	14	water	water	NN
umn.319510003935669	1400	15	,	,	,
umn.319510003935669	1400	16	salt	salt	NN
umn.319510003935669	1400	17	,	,	,
umn.319510003935669	1400	18	and	and	CC
umn.319510003935669	1400	19	pepper	pepper	NN
umn.319510003935669	1400	20	.	.	.
umn.319510003935669	1401	1	Wipe	wipe	VB
umn.319510003935669	1401	2	meat	meat	NN
umn.319510003935669	1401	3	with	with	IN
umn.319510003935669	1401	4	damp	damp	JJ
umn.319510003935669	1401	5	cloth	cloth	NN
umn.319510003935669	1401	6	,	,	,
umn.319510003935669	1401	7	cut	cut	VBN
umn.319510003935669	1401	8	into	into	IN
umn.319510003935669	1401	9	two	two	CD
umn.319510003935669	1401	10	-	-	HYPH
umn.319510003935669	1401	11	inch	inch	NN
umn.319510003935669	1401	12	cubes	cube	NNS
umn.319510003935669	1401	13	or	or	CC
umn.319510003935669	1401	14	smaller	small	JJR
umn.319510003935669	1401	15	.	.	.
umn.319510003935669	1402	1	Remove	remove	VB
umn.319510003935669	1402	2	all	all	DT
umn.319510003935669	1402	3	extra	extra	JJ
umn.319510003935669	1402	4	fat	fat	NN
umn.319510003935669	1402	5	.	.	.
umn.319510003935669	1403	1	Place	place	VB
umn.319510003935669	1403	2	the	the	DT
umn.319510003935669	1403	3	pieces	piece	NNS
umn.319510003935669	1403	4	of	of	IN
umn.319510003935669	1403	5	meat	meat	NN
umn.319510003935669	1403	6	in	in	IN
umn.319510003935669	1403	7	a	a	DT
umn.319510003935669	1403	8	kettle	kettle	NN
umn.319510003935669	1403	9	,	,	,
umn.319510003935669	1403	10	cover	cover	VB
umn.319510003935669	1403	11	with	with	IN
umn.319510003935669	1403	12	cold	cold	JJ
umn.319510003935669	1403	13	water	water	NN
umn.319510003935669	1403	14	,	,	,
umn.319510003935669	1403	15	and	and	CC
umn.319510003935669	1403	16	heat	heat	VB
umn.319510003935669	1403	17	to	to	IN
umn.319510003935669	1403	18	boiling	boiling	NN
umn.319510003935669	1403	19	point	point	NN
umn.319510003935669	1403	20	.	.	.
umn.319510003935669	1404	1	Heat	heat	VB
umn.319510003935669	1404	2	the	the	DT
umn.319510003935669	1404	3	fat	fat	NN
umn.319510003935669	1404	4	in	in	IN
umn.319510003935669	1404	5	a	a	DT
umn.319510003935669	1404	6	frying	frying	NN
umn.319510003935669	1404	7	pan	pan	NN
umn.319510003935669	1404	8	until	until	IN
umn.319510003935669	1404	9	smoking	smoking	NN
umn.319510003935669	1404	10	hot	hot	JJ
umn.319510003935669	1404	11	.	.	.
umn.319510003935669	1405	1	Roll	roll	VB
umn.319510003935669	1405	2	the	the	DT
umn.319510003935669	1405	3	more	more	JJR
umn.319510003935669	1405	4	choice	choice	NN
umn.319510003935669	1405	5	pieces	piece	NNS
umn.319510003935669	1405	6	of	of	IN
umn.319510003935669	1405	7	meat	meat	NN
umn.319510003935669	1405	8	in	in	IN
umn.319510003935669	1405	9	flour	flour	NN
umn.319510003935669	1405	10	,	,	,
umn.319510003935669	1405	11	put	put	VBD
umn.319510003935669	1405	12	them	-PRON-	PRP
umn.319510003935669	1405	13	into	into	IN
umn.319510003935669	1405	14	the	the	DT
umn.319510003935669	1405	15	hot	hot	JJ
umn.319510003935669	1405	16	fat	fat	NN
umn.319510003935669	1405	17	,	,	,
umn.319510003935669	1405	18	and	and	CC
umn.319510003935669	1405	19	turn	turn	VB
umn.319510003935669	1405	20	them	-PRON-	PRP
umn.319510003935669	1405	21	until	until	IN
umn.319510003935669	1405	22	the	the	DT
umn.319510003935669	1405	23	surface	surface	NN
umn.319510003935669	1405	24	is	be	VBZ
umn.319510003935669	1405	25	slightly	slightly	RB
umn.319510003935669	1405	26	browned	brown	VBN
umn.319510003935669	1405	27	.	.	.
umn.319510003935669	1406	1	Brown	Brown	NNP
umn.319510003935669	1406	2	the	the	DT
umn.319510003935669	1406	3	onions	onion	NNS
umn.319510003935669	1406	4	,	,	,
umn.319510003935669	1406	5	also	also	RB
umn.319510003935669	1406	6	,	,	,
umn.319510003935669	1406	7	and	and	CC
umn.319510003935669	1406	8	put	put	VBD
umn.319510003935669	1406	9	into	into	IN
umn.319510003935669	1406	10	the	the	DT
umn.319510003935669	1406	11	frying	frying	NN
umn.319510003935669	1406	12	pan	pan	NN
umn.319510003935669	1406	13	the	the	DT
umn.319510003935669	1406	14	rest	rest	NN
umn.319510003935669	1406	15	of	of	IN
umn.319510003935669	1406	16	the	the	DT
umn.319510003935669	1406	17	flour	flour	NN
umn.319510003935669	1406	18	,	,	,
umn.319510003935669	1406	19	if	if	IN
umn.319510003935669	1406	20	any	any	DT
umn.319510003935669	1406	21	remains	remain	NNS
umn.319510003935669	1406	22	after	after	IN
umn.319510003935669	1406	23	the	the	DT
umn.319510003935669	1406	24	meat	meat	NN
umn.319510003935669	1406	25	has	have	VBZ
umn.319510003935669	1406	26	been	be	VBN
umn.319510003935669	1406	27	rolled	roll	VBN
umn.319510003935669	1406	28	.	.	.
umn.319510003935669	1407	1	When	when	WRB
umn.319510003935669	1407	2	the	the	DT
umn.319510003935669	1407	3	water	water	NN
umn.319510003935669	1407	4	reaches	reach	VBZ
umn.319510003935669	1407	5	the	the	DT
umn.319510003935669	1407	6	boiling	boiling	NN
umn.319510003935669	1407	7	point	point	NN
umn.319510003935669	1407	8	,	,	,
umn.319510003935669	1407	9	put	put	VBD
umn.319510003935669	1407	10	the	the	DT
umn.319510003935669	1407	11	70	70	CD
umn.319510003935669	1407	12	DOMESTIC	domestic	JJ
umn.319510003935669	1407	13	SCIENCE	science	NN
umn.319510003935669	1407	14	meat	meat	NN
umn.319510003935669	1407	15	and	and	CC
umn.319510003935669	1407	16	the	the	DT
umn.319510003935669	1407	17	onions	onion	NNS
umn.319510003935669	1407	18	into	into	IN
umn.319510003935669	1407	19	the	the	DT
umn.319510003935669	1407	20	kettle	kettle	NN
umn.319510003935669	1407	21	,	,	,
umn.319510003935669	1407	22	rinse	rinse	VB
umn.319510003935669	1407	23	out	out	RP
umn.319510003935669	1407	24	the	the	DT
umn.319510003935669	1407	25	frying	frying	NN
umn.319510003935669	1407	26	pan	pan	NN
umn.319510003935669	1407	27	with	with	IN
umn.319510003935669	1407	28	a	a	DT
umn.319510003935669	1407	29	little	little	JJ
umn.319510003935669	1407	30	of	of	IN
umn.319510003935669	1407	31	the	the	DT
umn.319510003935669	1407	32	water	water	NN
umn.319510003935669	1407	33	,	,	,
umn.319510003935669	1407	34	and	and	CC
umn.319510003935669	1407	35	then	then	RB
umn.319510003935669	1407	36	return	return	VB
umn.319510003935669	1407	37	it	-PRON-	PRP
umn.319510003935669	1407	38	to	to	IN
umn.319510003935669	1407	39	the	the	DT
umn.319510003935669	1407	40	kettle	kettle	NN
umn.319510003935669	1407	41	,	,	,
umn.319510003935669	1407	42	which	which	WDT
umn.319510003935669	1407	43	should	should	MD
umn.319510003935669	1407	44	be	be	VB
umn.319510003935669	1407	45	placed	place	VBN
umn.319510003935669	1407	46	so	so	IN
umn.319510003935669	1407	47	that	that	IN
umn.319510003935669	1407	48	the	the	DT
umn.319510003935669	1407	49	water	water	NN
umn.319510003935669	1407	50	will	will	MD
umn.319510003935669	1407	51	be	be	VB
umn.319510003935669	1407	52	kept	keep	VBN
umn.319510003935669	1407	53	very	very	RB
umn.319510003935669	1407	54	hot	hot	JJ
umn.319510003935669	1407	55	,	,	,
umn.319510003935669	1407	56	but	but	CC
umn.319510003935669	1407	57	will	will	MD
umn.319510003935669	1407	58	not	not	RB
umn.319510003935669	1407	59	boil	boil	VB
umn.319510003935669	1407	60	.	.	.
umn.319510003935669	1408	1	Cook	cook	VB
umn.319510003935669	1408	2	slowly	slowly	RB
umn.319510003935669	1408	3	thus	thus	RB
umn.319510003935669	1408	4	,	,	,
umn.319510003935669	1408	5	until	until	IN
umn.319510003935669	1408	6	the	the	DT
umn.319510003935669	1408	7	meat	meat	NN
umn.319510003935669	1408	8	is	be	VBZ
umn.319510003935669	1408	9	tender	tender	JJ
umn.319510003935669	1408	10	.	.	.
umn.319510003935669	1409	1	Prepare	prepare	VB
umn.319510003935669	1409	2	turnip	turnip	NN
umn.319510003935669	1409	3	and	and	CC
umn.319510003935669	1409	4	carrot	carrot	NN
umn.319510003935669	1409	5	,	,	,
umn.319510003935669	1409	6	cut	cut	VBN
umn.319510003935669	1409	7	into	into	IN
umn.319510003935669	1409	8	thin	thin	JJ
umn.319510003935669	1409	9	slices	slice	NNS
umn.319510003935669	1409	10	or	or	CC
umn.319510003935669	1409	11	half	half	JJ
umn.319510003935669	1409	12	-	-	HYPH
umn.319510003935669	1409	13	inch	inch	NN
umn.319510003935669	1409	14	cubes	cube	NNS
umn.319510003935669	1409	15	.	.	.
umn.319510003935669	1410	1	Three	three	CD
umn.319510003935669	1410	2	-	-	HYPH
umn.319510003935669	1410	3	fourths	fourth	NNS
umn.319510003935669	1410	4	of	of	IN
umn.319510003935669	1410	5	an	an	DT
umn.319510003935669	1410	6	hour	hour	NN
umn.319510003935669	1410	7	before	before	IN
umn.319510003935669	1410	8	stew	stew	NN
umn.319510003935669	1410	9	is	be	VBZ
umn.319510003935669	1410	10	to	to	TO
umn.319510003935669	1410	11	be	be	VB
umn.319510003935669	1410	12	served	serve	VBN
umn.319510003935669	1410	13	,	,	,
umn.319510003935669	1410	14	move	move	VB
umn.319510003935669	1410	15	kettle	kettle	NN
umn.319510003935669	1410	16	where	where	WRB
umn.319510003935669	1410	17	water	water	NN
umn.319510003935669	1410	18	will	will	MD
umn.319510003935669	1410	19	boil	boil	VB
umn.319510003935669	1410	20	,	,	,
umn.319510003935669	1410	21	add	add	VB
umn.319510003935669	1410	22	the	the	DT
umn.319510003935669	1410	23	turnip	turnip	NN
umn.319510003935669	1410	24	and	and	CC
umn.319510003935669	1410	25	carrot	carrot	NN
umn.319510003935669	1410	26	.	.	.
umn.319510003935669	1411	1	Wash	wash	VB
umn.319510003935669	1411	2	and	and	CC
umn.319510003935669	1411	3	pare	pare	VB
umn.319510003935669	1411	4	the	the	DT
umn.319510003935669	1411	5	potatoes	potato	NNS
umn.319510003935669	1411	6	,	,	,
umn.319510003935669	1411	7	cut	cut	VBN
umn.319510003935669	1411	8	into	into	IN
umn.319510003935669	1411	9	squares	square	NNS
umn.319510003935669	1411	10	,	,	,
umn.319510003935669	1411	11	parboil	parboil	VB
umn.319510003935669	1411	12	five	five	CD
umn.319510003935669	1411	13	minutes	minute	NNS
umn.319510003935669	1411	14	,	,	,
umn.319510003935669	1411	15	drain	drain	NN
umn.319510003935669	1411	16	,	,	,
umn.319510003935669	1411	17	and	and	CC
umn.319510003935669	1411	18	add	add	VB
umn.319510003935669	1411	19	to	to	IN
umn.319510003935669	1411	20	stew	stew	NN
umn.319510003935669	1411	21	;	;	:
umn.319510003935669	1411	22	cook	cook	VB
umn.319510003935669	1411	23	20	20	CD
umn.319510003935669	1411	24	minutes	minute	NNS
umn.319510003935669	1411	25	.	.	.
umn.319510003935669	1412	1	Season	season	NN
umn.319510003935669	1412	2	to	to	TO
umn.319510003935669	1412	3	taste	taste	VB
umn.319510003935669	1412	4	with	with	IN
umn.319510003935669	1412	5	salt	salt	NN
umn.319510003935669	1412	6	and	and	CC
umn.319510003935669	1412	7	pepper	pepper	NN
umn.319510003935669	1412	8	,	,	,
umn.319510003935669	1412	9	and	and	CC
umn.319510003935669	1412	10	add	add	VB
umn.319510003935669	1412	11	boiling	boiling	NN
umn.319510003935669	1412	12	water	water	NN
umn.319510003935669	1412	13	if	if	IN
umn.319510003935669	1412	14	necessary	necessary	JJ
umn.319510003935669	1412	15	.	.	.
umn.319510003935669	1413	1	There	there	EX
umn.319510003935669	1413	2	should	should	MD
umn.319510003935669	1413	3	be	be	VB
umn.319510003935669	1413	4	enough	enough	JJ
umn.319510003935669	1413	5	liquid	liquid	NN
umn.319510003935669	1413	6	to	to	TO
umn.319510003935669	1413	7	come	come	VB
umn.319510003935669	1413	8	near	near	IN
umn.319510003935669	1413	9	the	the	DT
umn.319510003935669	1413	10	top	top	NN
umn.319510003935669	1413	11	,	,	,
umn.319510003935669	1413	12	but	but	CC
umn.319510003935669	1413	13	not	not	RB
umn.319510003935669	1413	14	cover	cover	VB
umn.319510003935669	1413	15	the	the	DT
umn.319510003935669	1413	16	vegetables	vegetable	NNS
umn.319510003935669	1413	17	.	.	.
umn.319510003935669	1414	1	Thicken	thicken	VB
umn.319510003935669	1414	2	with	with	IN
umn.319510003935669	1414	3	flour	flour	NN
umn.319510003935669	1414	4	,	,	,
umn.319510003935669	1414	5	if	if	IN
umn.319510003935669	1414	6	desired	desire	VBN
umn.319510003935669	1414	7	.	.	.
umn.319510003935669	1415	1	LESSON	LESSON	NNP
umn.319510003935669	1415	2	12	12	CD
umn.319510003935669	1415	3	.	.	.
umn.319510003935669	1415	4	Review	Review	NNP
umn.319510003935669	1415	5	of	of	IN
umn.319510003935669	1415	6	Diagram	Diagram	NNP
umn.319510003935669	1415	7	,	,	,
umn.319510003935669	1415	8	previous	previous	JJ
umn.319510003935669	1415	9	lesson	lesson	NN
umn.319510003935669	1415	10	.	.	.
umn.319510003935669	1416	1	BROILING	broiling	NN
umn.319510003935669	1416	2	was	be	VBD
umn.319510003935669	1416	3	,	,	,
umn.319510003935669	1416	4	originally	originally	RB
umn.319510003935669	1416	5	,	,	,
umn.319510003935669	1416	6	the	the	DT
umn.319510003935669	1416	7	process	process	NN
umn.319510003935669	1416	8	of	of	IN
umn.319510003935669	1416	9	cooking	cook	VBG
umn.319510003935669	1416	10	by	by	IN
umn.319510003935669	1416	11	direct	direct	JJ
umn.319510003935669	1416	12	exposure	exposure	NN
umn.319510003935669	1416	13	to	to	IN
umn.319510003935669	1416	14	the	the	DT
umn.319510003935669	1416	15	heat	heat	NN
umn.319510003935669	1416	16	of	of	IN
umn.319510003935669	1416	17	red	red	JJ
umn.319510003935669	1416	18	-	-	HYPH
umn.319510003935669	1416	19	hot	hot	JJ
umn.319510003935669	1416	20	coals	coal	NNS
umn.319510003935669	1416	21	;	;	:
umn.319510003935669	1416	22	but	but	CC
umn.319510003935669	1416	23	,	,	,
umn.319510003935669	1416	24	at	at	IN
umn.319510003935669	1416	25	the	the	DT
umn.319510003935669	1416	26	present	present	JJ
umn.319510003935669	1416	27	day	day	NN
umn.319510003935669	1416	28	,	,	,
umn.319510003935669	1416	29	we	-PRON-	PRP
umn.319510003935669	1416	30	"	"	``
umn.319510003935669	1416	31	broil	broil	VBP
umn.319510003935669	1416	32	”	"	''
umn.319510003935669	1416	33	in	in	IN
umn.319510003935669	1416	34	ovens	oven	NNS
umn.319510003935669	1416	35	,	,	,
umn.319510003935669	1416	36	called	call	VBN
umn.319510003935669	1416	37	"	"	``
umn.319510003935669	1416	38	oven	oven	NN
umn.319510003935669	1416	39	broiling	broiling	NN
umn.319510003935669	1416	40	,	,	,
umn.319510003935669	1416	41	"	"	''
umn.319510003935669	1416	42	and	and	CC
umn.319510003935669	1416	43	by	by	IN
umn.319510003935669	1416	44	cooking	cook	VBG
umn.319510003935669	1416	45	with	with	IN
umn.319510003935669	1416	46	little	little	JJ
umn.319510003935669	1416	47	or	or	CC
umn.319510003935669	1416	48	no	no	DT
umn.319510003935669	1416	49	fat	fat	NN
umn.319510003935669	1416	50	,	,	,
umn.319510003935669	1416	51	in	in	IN
umn.319510003935669	1416	52	a	a	DT
umn.319510003935669	1416	53	very	very	RB
umn.319510003935669	1416	54	hot	hot	JJ
umn.319510003935669	1416	55	frying	frying	NN
umn.319510003935669	1416	56	pan	pan	NN
umn.319510003935669	1416	57	.	.	.
umn.319510003935669	1417	1	This	this	DT
umn.319510003935669	1417	2	method	method	NN
umn.319510003935669	1417	3	is	be	VBZ
umn.319510003935669	1417	4	called	call	VBN
umn.319510003935669	1417	5	"	"	``
umn.319510003935669	1417	6	pan	pan	NN
umn.319510003935669	1417	7	-	-	JJ
umn.319510003935669	1417	8	broiling	broiling	NN
umn.319510003935669	1417	9	.	.	.
umn.319510003935669	1417	10	"	"	''
umn.319510003935669	1418	1	The	the	DT
umn.319510003935669	1418	2	object	object	NN
umn.319510003935669	1418	3	of	of	IN
umn.319510003935669	1418	4	broiling	broiling	NN
umn.319510003935669	1418	5	is	be	VBZ
umn.319510003935669	1418	6	to	to	TO
umn.319510003935669	1418	7	sear	sear	VB
umn.319510003935669	1418	8	the	the	DT
umn.319510003935669	1418	9	outer	outer	JJ
umn.319510003935669	1418	10	part	part	NN
umn.319510003935669	1418	11	of	of	IN
umn.319510003935669	1418	12	the	the	DT
umn.319510003935669	1418	13	meat	meat	NN
umn.319510003935669	1418	14	so	so	RB
umn.319510003935669	1418	15	quickly	quickly	RB
umn.319510003935669	1418	16	that	that	IN
umn.319510003935669	1418	17	the	the	DT
umn.319510003935669	1418	18	juices	juice	NNS
umn.319510003935669	1418	19	can	can	MD
umn.319510003935669	1418	20	not	not	RB
umn.319510003935669	1418	21	escape	escape	VB
umn.319510003935669	1418	22	.	.	.
umn.319510003935669	1419	1	The	the	DT
umn.319510003935669	1419	2	heat	heat	NN
umn.319510003935669	1419	3	coagulates	coagulate	VBZ
umn.319510003935669	1419	4	the	the	DT
umn.319510003935669	1419	5	albumen	albumen	NN
umn.319510003935669	1419	6	of	of	IN
umn.319510003935669	1419	7	the	the	DT
umn.319510003935669	1419	8	meat	meat	NN
umn.319510003935669	1419	9	,	,	,
umn.319510003935669	1419	10	forming	form	VBG
umn.319510003935669	1419	11	a	a	DT
umn.319510003935669	1419	12	thick	thick	JJ
umn.319510003935669	1419	13	coating	coating	NN
umn.319510003935669	1419	14	which	which	WDT
umn.319510003935669	1419	15	prevents	prevent	VBZ
umn.319510003935669	1419	16	the	the	DT
umn.319510003935669	1419	17	escape	escape	NN
umn.319510003935669	1419	18	of	of	IN
umn.319510003935669	1419	19	juices	juice	NNS
umn.319510003935669	1419	20	.	.	.
umn.319510003935669	1420	1	In	in	IN
umn.319510003935669	1420	2	broiling	broiling	NN
umn.319510003935669	1420	3	,	,	,
umn.319510003935669	1420	4	the	the	DT
umn.319510003935669	1420	5	meat	meat	NN
umn.319510003935669	1420	6	is	be	VBZ
umn.319510003935669	1420	7	cooked	cook	VBN
umn.319510003935669	1420	8	so	so	RB
umn.319510003935669	1420	9	quickly	quickly	RB
umn.319510003935669	1420	10	that	that	DT
umn.319510003935669	1420	11	tough	tough	JJ
umn.319510003935669	1420	12	meat	meat	NN
umn.319510003935669	1420	13	is	be	VBZ
umn.319510003935669	1420	14	made	make	VBN
umn.319510003935669	1420	15	tender	tender	JJ
umn.319510003935669	1420	16	;	;	:
umn.319510003935669	1420	17	hence	hence	RB
umn.319510003935669	1420	18	,	,	,
umn.319510003935669	1420	19	only	only	RB
umn.319510003935669	1420	20	tender	tender	NN
umn.319510003935669	1420	21	meat	meat	NN
umn.319510003935669	1420	22	should	should	MD
umn.319510003935669	1420	23	be	be	VB
umn.319510003935669	1420	24	broiled	broil	VBN
umn.319510003935669	1420	25	.	.	.
umn.319510003935669	1421	1	In	in	IN
umn.319510003935669	1421	2	broiling	broiling	NN
umn.319510003935669	1421	3	,	,	,
umn.319510003935669	1421	4	cook	cook	VB
umn.319510003935669	1421	5	one	one	CD
umn.319510003935669	1421	6	side	side	NN
umn.319510003935669	1421	7	quickly	quickly	RB
umn.319510003935669	1421	8	,	,	,
umn.319510003935669	1421	9	on	on	IN
umn.319510003935669	1421	10	the	the	DT
umn.319510003935669	1421	11	surface	surface	NN
umn.319510003935669	1421	12	,	,	,
umn.319510003935669	1421	13	and	and	CC
umn.319510003935669	1421	14	then	then	RB
umn.319510003935669	1421	15	turn	turn	VB
umn.319510003935669	1421	16	and	and	CC
umn.319510003935669	1421	17	cook	cook	VB
umn.319510003935669	1421	18	quickly	quickly	RB
umn.319510003935669	1421	19	on	on	IN
umn.319510003935669	1421	20	the	the	DT
umn.319510003935669	1421	21	surface	surface	NN
umn.319510003935669	1421	22	of	of	IN
umn.319510003935669	1421	23	the	the	DT
umn.319510003935669	1421	24	other	other	JJ
umn.319510003935669	1421	25	side	side	NN
umn.319510003935669	1421	26	.	.	.
umn.319510003935669	1422	1	This	this	DT
umn.319510003935669	1422	2	,	,	,
umn.319510003935669	1422	3	to	to	TO
umn.319510003935669	1422	4	prevent	prevent	VB
umn.319510003935669	1422	5	the	the	DT
umn.319510003935669	1422	6	escape	escape	NN
umn.319510003935669	1422	7	of	of	IN
umn.319510003935669	1422	8	juices	juice	NNS
umn.319510003935669	1422	9	from	from	IN
umn.319510003935669	1422	10	either	either	DT
umn.319510003935669	1422	11	side	side	NN
umn.319510003935669	1422	12	.	.	.
umn.319510003935669	1423	1	Then	then	RB
umn.319510003935669	1423	2	remove	remove	VB
umn.319510003935669	1423	3	farther	farther	RB
umn.319510003935669	1423	4	from	from	IN
umn.319510003935669	1423	5	the	the	DT
umn.319510003935669	1423	6	heat	heat	NN
umn.319510003935669	1423	7	,	,	,
umn.319510003935669	1423	8	to	to	TO
umn.319510003935669	1423	9	cook	cook	VB
umn.319510003935669	1423	10	the	the	DT
umn.319510003935669	1423	11	inside	inside	NN
umn.319510003935669	1423	12	of	of	IN
umn.319510003935669	1423	13	the	the	DT
umn.319510003935669	1423	14	meat	meat	NN
umn.319510003935669	1423	15	.	.	.
umn.319510003935669	1424	1	The	the	DT
umn.319510003935669	1424	2	slices	slice	NNS
umn.319510003935669	1424	3	for	for	IN
umn.319510003935669	1424	4	broiling	broiling	NN
umn.319510003935669	1424	5	should	should	MD
umn.319510003935669	1424	6	not	not	RB
umn.319510003935669	1424	7	be	be	VB
umn.319510003935669	1424	8	thick	thick	JJ
umn.319510003935669	1424	9	,	,	,
umn.319510003935669	1424	10	or	or	CC
umn.319510003935669	1424	11	they	-PRON-	PRP
umn.319510003935669	1424	12	will	will	MD
umn.319510003935669	1424	13	not	not	RB
umn.319510003935669	1424	14	cook	cook	VB
umn.319510003935669	1424	15	well	well	RB
umn.319510003935669	1424	16	throughout	throughout	IN
umn.319510003935669	1424	17	,	,	,
umn.319510003935669	1424	18	without	without	IN
umn.319510003935669	1424	19	burning	burn	VBG
umn.319510003935669	1424	20	the	the	DT
umn.319510003935669	1424	21	outside	outside	NN
umn.319510003935669	1424	22	.	.	.
umn.319510003935669	1425	1	The	the	DT
umn.319510003935669	1425	2	water	water	NN
umn.319510003935669	1425	3	in	in	IN
umn.319510003935669	1425	4	the	the	DT
umn.319510003935669	1425	5	meat	meat	NN
umn.319510003935669	1425	6	turns	turn	VBZ
umn.319510003935669	1425	7	to	to	TO
umn.319510003935669	1425	8	steam	steam	VB
umn.319510003935669	1425	9	during	during	IN
umn.319510003935669	1425	10	the	the	DT
umn.319510003935669	1425	11	cook	cook	NN
umn.319510003935669	1425	12	:	:	:
umn.319510003935669	1425	13	ing	ing	NNP
umn.319510003935669	1425	14	.	.	.
umn.319510003935669	1426	1	As	as	IN
umn.319510003935669	1426	2	water	water	NN
umn.319510003935669	1426	3	expands	expand	VBZ
umn.319510003935669	1426	4	17,000	17,000	CD
umn.319510003935669	1426	5	times	time	NNS
umn.319510003935669	1426	6	its	-PRON-	PRP$
umn.319510003935669	1426	7	bulk	bulk	NN
umn.319510003935669	1426	8	,	,	,
umn.319510003935669	1426	9	in	in	IN
umn.319510003935669	1426	10	turning	turn	VBG
umn.319510003935669	1426	11	to	to	IN
umn.319510003935669	1426	12	steam	steam	NN
umn.319510003935669	1426	13	,	,	,
umn.319510003935669	1426	14	the	the	DT
umn.319510003935669	1426	15	meat	meat	NN
umn.319510003935669	1426	16	thickens	thicken	VBZ
umn.319510003935669	1426	17	,	,	,
umn.319510003935669	1426	18	in	in	IN
umn.319510003935669	1426	19	broiling	broiling	NN
umn.319510003935669	1426	20	;	;	:
umn.319510003935669	1426	21	but	but	CC
umn.319510003935669	1426	22	if	if	IN
umn.319510003935669	1426	23	the	the	DT
umn.319510003935669	1426	24	cooking	cooking	NN
umn.319510003935669	1426	25	is	be	VBZ
umn.319510003935669	1426	26	not	not	RB
umn.319510003935669	1426	27	72	72	CD
umn.319510003935669	1426	28	DOMESTIC	domestic	JJ
umn.319510003935669	1426	29	SCIENCE	science	NN
umn.319510003935669	1426	30	The	the	DT
umn.319510003935669	1426	31	best	good	JJS
umn.319510003935669	1426	32	cuts	cut	NNS
umn.319510003935669	1426	33	of	of	IN
umn.319510003935669	1426	34	beef	beef	NN
umn.319510003935669	1426	35	for	for	IN
umn.319510003935669	1426	36	roasting	roasting	NN
umn.319510003935669	1426	37	are	be	VBP
umn.319510003935669	1426	38	:	:	:
umn.319510003935669	1426	39	tip	tip	NN
umn.319510003935669	1426	40	or	or	CC
umn.319510003935669	1426	41	middle	middle	NN
umn.319510003935669	1426	42	of	of	IN
umn.319510003935669	1426	43	sirloin	sirloin	NN
umn.319510003935669	1426	44	,	,	,
umn.319510003935669	1426	45	back	back	RB
umn.319510003935669	1426	46	of	of	IN
umn.319510003935669	1426	47	rump	rump	NN
umn.319510003935669	1426	48	,	,	,
umn.319510003935669	1426	49	or	or	CC
umn.319510003935669	1426	50	first	first	JJ
umn.319510003935669	1426	51	three	three	CD
umn.319510003935669	1426	52	ribs	rib	NNS
umn.319510003935669	1426	53	.	.	.
umn.319510003935669	1427	1	Wipe	wipe	VB
umn.319510003935669	1427	2	the	the	DT
umn.319510003935669	1427	3	meat	meat	NN
umn.319510003935669	1427	4	with	with	IN
umn.319510003935669	1427	5	a	a	DT
umn.319510003935669	1427	6	damp	damp	JJ
umn.319510003935669	1427	7	cloth	cloth	NN
umn.319510003935669	1427	8	,	,	,
umn.319510003935669	1427	9	scrape	scrape	VB
umn.319510003935669	1427	10	the	the	DT
umn.319510003935669	1427	11	fat	fat	NN
umn.319510003935669	1427	12	,	,	,
umn.319510003935669	1427	13	if	if	IN
umn.319510003935669	1427	14	necessary	necessary	JJ
umn.319510003935669	1427	15	.	.	.
umn.319510003935669	1428	1	Dredge	dredge	VB
umn.319510003935669	1428	2	with	with	IN
umn.319510003935669	1428	3	flour	flour	NN
umn.319510003935669	1428	4	,	,	,
umn.319510003935669	1428	5	salt	salt	NN
umn.319510003935669	1428	6	,	,	,
umn.319510003935669	1428	7	and	and	CC
umn.319510003935669	1428	8	pepper	pepper	NN
umn.319510003935669	1428	9	,	,	,
umn.319510003935669	1428	10	on	on	IN
umn.319510003935669	1428	11	all	all	DT
umn.319510003935669	1428	12	sides	side	NNS
umn.319510003935669	1428	13	.	.	.
umn.319510003935669	1429	1	If	if	IN
umn.319510003935669	1429	2	the	the	DT
umn.319510003935669	1429	3	meat	meat	NN
umn.319510003935669	1429	4	is	be	VBZ
umn.319510003935669	1429	5	lean	lean	JJ
umn.319510003935669	1429	6	,	,	,
umn.319510003935669	1429	7	put	put	VB
umn.319510003935669	1429	8	pieces	piece	NNS
umn.319510003935669	1429	9	of	of	IN
umn.319510003935669	1429	10	fat	fat	NN
umn.319510003935669	1429	11	in	in	IN
umn.319510003935669	1429	12	the	the	DT
umn.319510003935669	1429	13	pan	pan	NN
umn.319510003935669	1429	14	and	and	CC
umn.319510003935669	1429	15	on	on	IN
umn.319510003935669	1429	16	the	the	DT
umn.319510003935669	1429	17	meat	meat	NN
umn.319510003935669	1429	18	,	,	,
umn.319510003935669	1429	19	or	or	CC
umn.319510003935669	1429	20	use	use	VB
umn.319510003935669	1429	21	melted	melt	VBN
umn.319510003935669	1429	22	fat	fat	JJ
umn.319510003935669	1429	23	.	.	.
umn.319510003935669	1430	1	Place	place	NN
umn.319510003935669	1430	2	meat	meat	NN
umn.319510003935669	1430	3	on	on	IN
umn.319510003935669	1430	4	the	the	DT
umn.319510003935669	1430	5	rack	rack	NN
umn.319510003935669	1430	6	of	of	IN
umn.319510003935669	1430	7	the	the	DT
umn.319510003935669	1430	8	oven	oven	NN
umn.319510003935669	1430	9	,	,	,
umn.319510003935669	1430	10	fat	fat	JJ
umn.319510003935669	1430	11	side	side	NN
umn.319510003935669	1430	12	up	up	RB
umn.319510003935669	1430	13	.	.	.
umn.319510003935669	1431	1	Baste	baste	VB
umn.319510003935669	1431	2	every	every	DT
umn.319510003935669	1431	3	ten	ten	CD
umn.319510003935669	1431	4	minutes	minute	NNS
umn.319510003935669	1431	5	.	.	.
umn.319510003935669	1432	1	When	when	WRB
umn.319510003935669	1432	2	brown	brown	JJ
umn.319510003935669	1432	3	on	on	IN
umn.319510003935669	1432	4	upper	upper	JJ
umn.319510003935669	1432	5	surface	surface	NN
umn.319510003935669	1432	6	,	,	,
umn.319510003935669	1432	7	turn	turn	VB
umn.319510003935669	1432	8	,	,	,
umn.319510003935669	1432	9	and	and	CC
umn.319510003935669	1432	10	brown	brown	JJ
umn.319510003935669	1432	11	on	on	IN
umn.319510003935669	1432	12	the	the	DT
umn.319510003935669	1432	13	other	other	JJ
umn.319510003935669	1432	14	;	;	:
umn.319510003935669	1432	15	then	then	RB
umn.319510003935669	1432	16	reduce	reduce	VB
umn.319510003935669	1432	17	heat	heat	NN
umn.319510003935669	1432	18	of	of	IN
umn.319510003935669	1432	19	oven	oven	NN
umn.319510003935669	1432	20	.	.	.
umn.319510003935669	1433	1	After	after	IN
umn.319510003935669	1433	2	the	the	DT
umn.319510003935669	1433	3	last	last	JJ
umn.319510003935669	1433	4	basting	basting	NN
umn.319510003935669	1433	5	,	,	,
umn.319510003935669	1433	6	sprinkle	sprinkle	VB
umn.319510003935669	1433	7	with	with	IN
umn.319510003935669	1433	8	salt	salt	NN
umn.319510003935669	1433	9	and	and	CC
umn.319510003935669	1433	10	pepper	pepper	NN
umn.319510003935669	1433	11	.	.	.
umn.319510003935669	1434	1	Place	place	NN
umn.319510003935669	1434	2	meat	meat	NN
umn.319510003935669	1434	3	on	on	IN
umn.319510003935669	1434	4	a	a	DT
umn.319510003935669	1434	5	hot	hot	JJ
umn.319510003935669	1434	6	platter	platter	NN
umn.319510003935669	1434	7	and	and	CC
umn.319510003935669	1434	8	keep	keep	VB
umn.319510003935669	1434	9	it	-PRON-	PRP
umn.319510003935669	1434	10	hot	hot	JJ
umn.319510003935669	1434	11	until	until	IN
umn.319510003935669	1434	12	gravy	gravy	NN
umn.319510003935669	1434	13	is	be	VBZ
umn.319510003935669	1434	14	made	make	VBN
umn.319510003935669	1434	15	.	.	.
umn.319510003935669	1435	1	If	if	IN
umn.319510003935669	1435	2	the	the	DT
umn.319510003935669	1435	3	beef	beef	NN
umn.319510003935669	1435	4	is	be	VBZ
umn.319510003935669	1435	5	cooked	cook	VBN
umn.319510003935669	1435	6	rare	rare	JJ
umn.319510003935669	1435	7	,	,	,
umn.319510003935669	1435	8	the	the	DT
umn.319510003935669	1435	9	gravy	gravy	NN
umn.319510003935669	1435	10	which	which	WDT
umn.319510003935669	1435	11	cooks	cook	VBZ
umn.319510003935669	1435	12	from	from	IN
umn.319510003935669	1435	13	it	-PRON-	PRP
umn.319510003935669	1435	14	may	may	MD
umn.319510003935669	1435	15	be	be	VB
umn.319510003935669	1435	16	used	use	VBN
umn.319510003935669	1435	17	instead	instead	RB
umn.319510003935669	1435	18	of	of	IN
umn.319510003935669	1435	19	the	the	DT
umn.319510003935669	1435	20	thickened	thickened	JJ
umn.319510003935669	1435	21	or	or	CC
umn.319510003935669	1435	22	brown	brown	JJ
umn.319510003935669	1435	23	gravy	gravy	NN
umn.319510003935669	1435	24	.	.	.
umn.319510003935669	1436	1	Roast	roast	NN
umn.319510003935669	1436	2	BEEF	beef	NN
umn.319510003935669	1436	3	GRAVY	gravy	NN
umn.319510003935669	1436	4	:	:	:
umn.319510003935669	1436	5	After	after	IN
umn.319510003935669	1436	6	removing	remove	VBG
umn.319510003935669	1436	7	the	the	DT
umn.319510003935669	1436	8	meat	meat	NN
umn.319510003935669	1436	9	,	,	,
umn.319510003935669	1436	10	pour	pour	VB
umn.319510003935669	1436	11	the	the	DT
umn.319510003935669	1436	12	fat	fat	NN
umn.319510003935669	1436	13	from	from	IN
umn.319510003935669	1436	14	the	the	DT
umn.319510003935669	1436	15	pan	pan	NN
umn.319510003935669	1436	16	.	.	.
umn.319510003935669	1437	1	Use	Use	NNP
umn.319510003935669	1437	2	1	1	CD
umn.319510003935669	1437	3	tbsp	tbsp	NN
umn.319510003935669	1437	4	.	.	.
umn.319510003935669	1438	1	fat	fat	JJ
umn.319510003935669	1438	2	and	and	CC
umn.319510003935669	1438	3	1	1	CD
umn.319510003935669	1438	4	1	1	CD
umn.319510003935669	1438	5	-	-	SYM
umn.319510003935669	1438	6	2	2	CD
umn.319510003935669	1438	7	tbsp	tbsp	NN
umn.319510003935669	1438	8	.	.	.
umn.319510003935669	1439	1	flour	flour	NN
umn.319510003935669	1439	2	for	for	IN
umn.319510003935669	1439	3	each	each	DT
umn.319510003935669	1439	4	cup	cup	NN
umn.319510003935669	1439	5	of	of	IN
umn.319510003935669	1439	6	gravy	gravy	NN
umn.319510003935669	1439	7	desired	desire	VBN
umn.319510003935669	1439	8	.	.	.
umn.319510003935669	1440	1	Put	put	VB
umn.319510003935669	1440	2	fat	fat	NN
umn.319510003935669	1440	3	in	in	IN
umn.319510003935669	1440	4	pan	pan	NN
umn.319510003935669	1440	5	,	,	,
umn.319510003935669	1440	6	add	add	VB
umn.319510003935669	1440	7	the	the	DT
umn.319510003935669	1440	8	flour	flour	NN
umn.319510003935669	1440	9	,	,	,
umn.319510003935669	1440	10	and	and	CC
umn.319510003935669	1440	11	stir	stir	VB
umn.319510003935669	1440	12	over	over	RP
umn.319510003935669	1440	13	a	a	DT
umn.319510003935669	1440	14	hot	hot	JJ
umn.319510003935669	1440	15	fire	fire	NN
umn.319510003935669	1440	16	until	until	IN
umn.319510003935669	1440	17	well	well	RB
umn.319510003935669	1440	18	browned	brown	VBN
umn.319510003935669	1440	19	.	.	.
umn.319510003935669	1441	1	Add	add	VB
umn.319510003935669	1441	2	the	the	DT
umn.319510003935669	1441	3	boil-	boil-	NN
umn.319510003935669	1441	4	ing	ing	DT
umn.319510003935669	1441	5	water	water	NN
umn.319510003935669	1441	6	gradually	gradually	RB
umn.319510003935669	1441	7	,	,	,
umn.319510003935669	1441	8	boil	boil	VB
umn.319510003935669	1441	9	3	3	CD
umn.319510003935669	1441	10	minutes	minute	NNS
umn.319510003935669	1441	11	,	,	,
umn.319510003935669	1441	12	season	season	NN
umn.319510003935669	1441	13	to	to	TO
umn.319510003935669	1441	14	taste	taste	VB
umn.319510003935669	1441	15	with	with	IN
umn.319510003935669	1441	16	salt	salt	NN
umn.319510003935669	1441	17	and	and	CC
umn.319510003935669	1441	18	pepper	pepper	NN
umn.319510003935669	1441	19	,	,	,
umn.319510003935669	1441	20	and	and	CC
umn.319510003935669	1441	21	strain	strain	VB
umn.319510003935669	1441	22	.	.	.
umn.319510003935669	1442	1	LESSON	LESSON	NNP
umn.319510003935669	1442	2	14	14	CD
umn.319510003935669	1442	3	.	.	.
umn.319510003935669	1443	1	THE	the	DT
umn.319510003935669	1443	2	FLESH	flesh	NN
umn.319510003935669	1443	3	OF	of	IN
umn.319510003935669	1443	4	Fish	Fish	NNP
umn.319510003935669	1443	5	is	be	VBZ
umn.319510003935669	1443	6	the	the	DT
umn.319510003935669	1443	7	animal	animal	NN
umn.319510003935669	1443	8	food	food	NN
umn.319510003935669	1443	9	next	next	RB
umn.319510003935669	1443	10	in	in	IN
umn.319510003935669	1443	11	im-	im-	JJ
umn.319510003935669	1443	12	portance	portance	NN
umn.319510003935669	1443	13	to	to	IN
umn.319510003935669	1443	14	that	that	DT
umn.319510003935669	1443	15	of	of	IN
umn.319510003935669	1443	16	birds	bird	NNS
umn.319510003935669	1443	17	and	and	CC
umn.319510003935669	1443	18	animals	animal	NNS
umn.319510003935669	1443	19	(	(	-LRB-
umn.319510003935669	1443	20	and	and	CC
umn.319510003935669	1443	21	with	with	IN
umn.319510003935669	1443	22	few	few	JJ
umn.319510003935669	1443	23	ex-	ex-	NNP
umn.319510003935669	1443	24	ceptions	ception	NNS
umn.319510003935669	1443	25	,	,	,
umn.319510003935669	1443	26	it	-PRON-	PRP
umn.319510003935669	1443	27	is	be	VBZ
umn.319510003935669	1443	28	more	more	RBR
umn.319510003935669	1443	29	digestible	digestible	JJ
umn.319510003935669	1443	30	than	than	IN
umn.319510003935669	1443	31	these	these	DT
umn.319510003935669	1443	32	)	)	-RRB-
umn.319510003935669	1443	33	.	.	.
umn.319510003935669	1444	1	Salmon	Salmon	NNP
umn.319510003935669	1444	2	,	,	,
umn.319510003935669	1444	3	mack-	mack-	NNP
umn.319510003935669	1444	4	erel	erel	NNP
umn.319510003935669	1444	5	,	,	,
umn.319510003935669	1444	6	and	and	CC
umn.319510003935669	1444	7	eels	eel	NNS
umn.319510003935669	1444	8	,	,	,
umn.319510003935669	1444	9	are	be	VBP
umn.319510003935669	1444	10	exceptions	exception	NNS
umn.319510003935669	1444	11	and	and	CC
umn.319510003935669	1444	12	should	should	MD
umn.319510003935669	1444	13	be	be	VB
umn.319510003935669	1444	14	eaten	eat	VBN
umn.319510003935669	1444	15	with	with	IN
umn.319510003935669	1444	16	consideration	consideration	NN
umn.319510003935669	1444	17	of	of	IN
umn.319510003935669	1444	18	this	this	DT
umn.319510003935669	1444	19	fact	fact	NN
umn.319510003935669	1444	20	.	.	.
umn.319510003935669	1445	1	The	the	DT
umn.319510003935669	1445	2	fiesh	fiesh	NN
umn.319510003935669	1445	3	of	of	IN
umn.319510003935669	1445	4	white	white	JJ
umn.319510003935669	1445	5	fish	fish	NN
umn.319510003935669	1445	6	is	be	VBZ
umn.319510003935669	1445	7	very	very	RB
umn.319510003935669	1445	8	easily	easily	RB
umn.319510003935669	1445	9	digested	digest	VBN
umn.319510003935669	1445	10	.	.	.
umn.319510003935669	1446	1	To	to	TO
umn.319510003935669	1446	2	obtain	obtain	VB
umn.319510003935669	1446	3	from	from	IN
umn.319510003935669	1446	4	fish	fish	NN
umn.319510003935669	1446	5	its	-PRON-	PRP$
umn.319510003935669	1446	6	greatest	great	JJS
umn.319510003935669	1446	7	flavor	flavor	NN
umn.319510003935669	1446	8	,	,	,
umn.319510003935669	1446	9	it	-PRON-	PRP
umn.319510003935669	1446	10	should	should	MD
umn.319510003935669	1446	11	be	be	VB
umn.319510003935669	1446	12	eaten	eat	VBN
umn.319510003935669	1446	13	fresh	fresh	JJ
umn.319510003935669	1446	14	,	,	,
umn.319510003935669	1446	15	and	and	CC
umn.319510003935669	1446	16	in	in	IN
umn.319510003935669	1446	17	season	season	NN
umn.319510003935669	1446	18	.	.	.
umn.319510003935669	1447	1	To	to	TO
umn.319510003935669	1447	2	DETERMINE	determine	VB
umn.319510003935669	1447	3	THE	the	DT
umn.319510003935669	1447	4	FRESHNESS	freshness	NN
umn.319510003935669	1447	5	OF	of	IN
umn.319510003935669	1447	6	FISH	fish	NN
umn.319510003935669	1447	7	:	:	:
umn.319510003935669	1447	8	Examine	examine	VB
umn.319510003935669	1447	9	the	the	DT
umn.319510003935669	1447	10	flesh	flesh	NN
umn.319510003935669	1447	11	:	:	:
umn.319510003935669	1447	12	it	-PRON-	PRP
umn.319510003935669	1447	13	should	should	MD
umn.319510003935669	1447	14	be	be	VB
umn.319510003935669	1447	15	firm	firm	JJ
umn.319510003935669	1447	16	.	.	.
umn.319510003935669	1448	1	The	the	DT
umn.319510003935669	1448	2	gills	gill	NNS
umn.319510003935669	1448	3	should	should	MD
umn.319510003935669	1448	4	be	be	VB
umn.319510003935669	1448	5	red	red	JJ
umn.319510003935669	1448	6	,	,	,
umn.319510003935669	1448	7	the	the	DT
umn.319510003935669	1448	8	eyes	eye	NNS
umn.319510003935669	1448	9	bright	bright	JJ
umn.319510003935669	1448	10	and	and	CC
umn.319510003935669	1448	11	full	full	JJ
umn.319510003935669	1448	12	,	,	,
umn.319510003935669	1448	13	and	and	CC
umn.319510003935669	1448	14	there	there	EX
umn.319510003935669	1448	15	should	should	MD
umn.319510003935669	1448	16	be	be	VB
umn.319510003935669	1448	17	no	no	DT
umn.319510003935669	1448	18	unpleasant	unpleasant	JJ
umn.319510003935669	1448	19	odor	odor	NN
umn.319510003935669	1448	20	.	.	.
umn.319510003935669	1449	1	If	if	IN
umn.319510003935669	1449	2	the	the	DT
umn.319510003935669	1449	3	flesh	flesh	NN
umn.319510003935669	1449	4	of	of	IN
umn.319510003935669	1449	5	the	the	DT
umn.319510003935669	1449	6	fish	fish	NN
umn.319510003935669	1449	7	can	can	MD
umn.319510003935669	1449	8	be	be	VB
umn.319510003935669	1449	9	readily	readily	RB
umn.319510003935669	1449	10	crushed	crush	VBN
umn.319510003935669	1449	11	by	by	IN
umn.319510003935669	1449	12	gentle	gentle	JJ
umn.319510003935669	1449	13	pressure	pressure	NN
umn.319510003935669	1449	14	of	of	IN
umn.319510003935669	1449	15	the	the	DT
umn.319510003935669	1449	16	thumb	thumb	NN
umn.319510003935669	1449	17	and	and	CC
umn.319510003935669	1449	18	finger	finger	NN
umn.319510003935669	1449	19	,	,	,
umn.319510003935669	1449	20	it	-PRON-	PRP
umn.319510003935669	1449	21	is	be	VBZ
umn.319510003935669	1449	22	not	not	RB
umn.319510003935669	1449	23	fresh	fresh	JJ
umn.319510003935669	1449	24	;	;	:
umn.319510003935669	1449	25	and	and	CC
umn.319510003935669	1449	26	not	not	RB
umn.319510003935669	1449	27	suitable	suitable	JJ
umn.319510003935669	1449	28	for	for	IN
umn.319510003935669	1449	29	food	food	NN
umn.319510003935669	1449	30	.	.	.
umn.319510003935669	1450	1	Fish	fish	NN
umn.319510003935669	1450	2	containing	contain	VBG
umn.319510003935669	1450	3	a	a	DT
umn.319510003935669	1450	4	large	large	JJ
umn.319510003935669	1450	5	proportion	proportion	NN
umn.319510003935669	1450	6	of	of	IN
umn.319510003935669	1450	7	fat	fat	NN
umn.319510003935669	1450	8	is	be	VBZ
umn.319510003935669	1450	9	less	less	RBR
umn.319510003935669	1450	10	digestible	digestible	JJ
umn.319510003935669	1450	11	than	than	IN
umn.319510003935669	1450	12	the	the	DT
umn.319510003935669	1450	13	lean	lean	JJ
umn.319510003935669	1450	14	varieties	variety	NNS
umn.319510003935669	1450	15	.	.	.
umn.319510003935669	1451	1	Drying	drying	NN
umn.319510003935669	1451	2	,	,	,
umn.319510003935669	1451	3	salting	salting	NN
umn.319510003935669	1451	4	,	,	,
umn.319510003935669	1451	5	smoking	smoking	NN
umn.319510003935669	1451	6	,	,	,
umn.319510003935669	1451	7	and	and	CC
umn.319510003935669	1451	8	pickling	pickling	NN
umn.319510003935669	1451	9	,	,	,
umn.319510003935669	1451	10	each	each	DT
umn.319510003935669	1451	11	serves	serve	VBZ
umn.319510003935669	1451	12	to	to	TO
umn.319510003935669	1451	13	harden	harden	VB
umn.319510003935669	1451	14	the	the	DT
umn.319510003935669	1451	15	fibres	fibre	NNS
umn.319510003935669	1451	16	and	and	CC
umn.319510003935669	1451	17	to	to	TO
umn.319510003935669	1451	18	render	render	VB
umn.319510003935669	1451	19	them	-PRON-	PRP
umn.319510003935669	1451	20	less	less	RBR
umn.319510003935669	1451	21	digestible	digestible	JJ
umn.319510003935669	1451	22	.	.	.
umn.319510003935669	1452	1	COOKING	COOKING	NNP
umn.319510003935669	1452	2	73	73	CD
umn.319510003935669	1452	3	Broiling	broiling	NN
umn.319510003935669	1452	4	and	and	CC
umn.319510003935669	1452	5	baking	baking	NN
umn.319510003935669	1452	6	are	be	VBP
umn.319510003935669	1452	7	the	the	DT
umn.319510003935669	1452	8	best	good	JJS
umn.319510003935669	1452	9	methods	method	NNS
umn.319510003935669	1452	10	of	of	IN
umn.319510003935669	1452	11	cooking	cooking	NN
umn.319510003935669	1452	12	fish	fish	NN
umn.319510003935669	1452	13	.	.	.
umn.319510003935669	1453	1	Hot	hot	JJ
umn.319510003935669	1453	2	water	water	NN
umn.319510003935669	1453	3	and	and	CC
umn.319510003935669	1453	4	cold	cold	JJ
umn.319510003935669	1453	5	water	water	NN
umn.319510003935669	1453	6	have	have	VBP
umn.319510003935669	1453	7	the	the	DT
umn.319510003935669	1453	8	same	same	JJ
umn.319510003935669	1453	9	effect	effect	NN
umn.319510003935669	1453	10	on	on	IN
umn.319510003935669	1453	11	fish	fish	NN
umn.319510003935669	1453	12	as	as	IN
umn.319510003935669	1453	13	on	on	IN
umn.319510003935669	1453	14	meat	meat	NN
umn.319510003935669	1453	15	.	.	.
umn.319510003935669	1454	1	In	in	IN
umn.319510003935669	1454	2	boiling	boiling	NN
umn.319510003935669	1454	3	fish	fish	NN
umn.319510003935669	1454	4	,	,	,
umn.319510003935669	1454	5	the	the	DT
umn.319510003935669	1454	6	water	water	NN
umn.319510003935669	1454	7	should	should	MD
umn.319510003935669	1454	8	be	be	VB
umn.319510003935669	1454	9	just	just	RB
umn.319510003935669	1454	10	below	below	IN
umn.319510003935669	1454	11	the	the	DT
umn.319510003935669	1454	12	boiling	boiling	NN
umn.319510003935669	1454	13	point	point	NN
umn.319510003935669	1454	14	when	when	WRB
umn.319510003935669	1454	15	the	the	DT
umn.319510003935669	1454	16	fish	fish	NN
umn.319510003935669	1454	17	is	be	VBZ
umn.319510003935669	1454	18	put	put	VBN
umn.319510003935669	1454	19	in	in	RP
umn.319510003935669	1454	20	,	,	,
umn.319510003935669	1454	21	as	as	IN
umn.319510003935669	1454	22	the	the	DT
umn.319510003935669	1454	23	motion	motion	NN
umn.319510003935669	1454	24	serves	serve	VBZ
umn.319510003935669	1454	25	to	to	TO
umn.319510003935669	1454	26	break	break	VB
umn.319510003935669	1454	27	the	the	DT
umn.319510003935669	1454	28	fish	fish	NN
umn.319510003935669	1454	29	.	.	.
umn.319510003935669	1455	1	The	the	DT
umn.319510003935669	1455	2	temperature	temperature	NN
umn.319510003935669	1455	3	of	of	IN
umn.319510003935669	1455	4	the	the	DT
umn.319510003935669	1455	5	water	water	NN
umn.319510003935669	1455	6	should	should	MD
umn.319510003935669	1455	7	then	then	RB
umn.319510003935669	1455	8	be	be	VB
umn.319510003935669	1455	9	lowered	lower	VBN
umn.319510003935669	1455	10	,	,	,
umn.319510003935669	1455	11	and	and	CC
umn.319510003935669	1455	12	the	the	DT
umn.319510003935669	1455	13	fish	fish	NN
umn.319510003935669	1455	14	cooked	cook	VBN
umn.319510003935669	1455	15	until	until	IN
umn.319510003935669	1455	16	the	the	DT
umn.319510003935669	1455	17	flesh	flesh	NN
umn.319510003935669	1455	18	readily	readily	RB
umn.319510003935669	1455	19	separates	separate	VBZ
umn.319510003935669	1455	20	from	from	IN
umn.319510003935669	1455	21	the	the	DT
umn.319510003935669	1455	22	bones	bone	NNS
umn.319510003935669	1455	23	.	.	.
umn.319510003935669	1456	1	Fish	Fish	NNP
umn.319510003935669	1456	2	should	should	MD
umn.319510003935669	1456	3	always	always	RB
umn.319510003935669	1456	4	be	be	VB
umn.319510003935669	1456	5	thoroughly	thoroughly	RB
umn.319510003935669	1456	6	cooked	cook	VBN
umn.319510003935669	1456	7	,	,	,
umn.319510003935669	1456	8	as	as	IN
umn.319510003935669	1456	9	a	a	DT
umn.319510003935669	1456	10	precautionary	precautionary	JJ
umn.319510003935669	1456	11	measure	measure	NN
umn.319510003935669	1456	12	.	.	.
umn.319510003935669	1457	1	Cloths	cloth	NNS
umn.319510003935669	1457	2	and	and	CC
umn.319510003935669	1457	3	kettles	kettle	NNS
umn.319510003935669	1457	4	used	use	VBN
umn.319510003935669	1457	5	in	in	IN
umn.319510003935669	1457	6	cooking	cooking	NN
umn.319510003935669	1457	7	fish	fish	NN
umn.319510003935669	1457	8	should	should	MD
umn.319510003935669	1457	9	be	be	VB
umn.319510003935669	1457	10	boiled	boil	VBN
umn.319510003935669	1457	11	,	,	,
umn.319510003935669	1457	12	after	after	IN
umn.319510003935669	1457	13	use	use	NN
umn.319510003935669	1457	14	,	,	,
umn.319510003935669	1457	15	in	in	IN
umn.319510003935669	1457	16	a	a	DT
umn.319510003935669	1457	17	solution	solution	NN
umn.319510003935669	1457	18	of	of	IN
umn.319510003935669	1457	19	sal	sal	NNP
umn.319510003935669	1457	20	soda	soda	NNP
umn.319510003935669	1457	21	and	and	CC
umn.319510003935669	1457	22	water	water	NN
umn.319510003935669	1457	23	.	.	.
umn.319510003935669	1458	1	FILLING	filling	NN
umn.319510003935669	1458	2	FOR	for	IN
umn.319510003935669	1458	3	A	a	DT
umn.319510003935669	1458	4	Baked	Baked	NNP
umn.319510003935669	1458	5	FISH	fish	NN
umn.319510003935669	1458	6	:	:	:
umn.319510003935669	1458	7	1	1	CD
umn.319510003935669	1458	8	c.	c.	NN
umn.319510003935669	1458	9	fine	fine	JJ
umn.319510003935669	1458	10	bread	bread	NN
umn.319510003935669	1458	11	crumbs	crumb	NNS
umn.319510003935669	1458	12	,	,	,
umn.319510003935669	1458	13	1	1	CD
umn.319510003935669	1458	14	-	-	SYM
umn.319510003935669	1458	15	4	4	CD
umn.319510003935669	1458	16	tsp	tsp	NN
umn.319510003935669	1458	17	.	.	.
umn.319510003935669	1459	1	pepper	pepper	NN
umn.319510003935669	1459	2	,	,	,
umn.319510003935669	1459	3	1	1	CD
umn.319510003935669	1459	4	tsp	tsp	NN
umn.319510003935669	1459	5	.	.	.
umn.319510003935669	1460	1	chopped	chop	VBN
umn.319510003935669	1460	2	onion	onion	NN
umn.319510003935669	1460	3	,	,	,
umn.319510003935669	1460	4	scalded	scald	VBN
umn.319510003935669	1460	5	,	,	,
umn.319510003935669	1460	6	1	1	CD
umn.319510003935669	1460	7	tsp	tsp	NN
umn.319510003935669	1460	8	.	.	.
umn.319510003935669	1461	1	lemon	lemon	NN
umn.319510003935669	1461	2	juice	juice	NN
umn.319510003935669	1461	3	,	,	,
umn.319510003935669	1461	4	1	1	CD
umn.319510003935669	1461	5	-	-	SYM
umn.319510003935669	1461	6	4	4	CD
umn.319510003935669	1461	7	tsp	tsp	NN
umn.319510003935669	1461	8	.	.	.
umn.319510003935669	1462	1	salt	salt	NN
umn.319510003935669	1462	2	,	,	,
umn.319510003935669	1462	3	1.4	1.4	CD
umn.319510003935669	1462	4	c.	c.	NN
umn.319510003935669	1462	5	melted	melt	VBD
umn.319510003935669	1462	6	butter	butter	NN
umn.319510003935669	1462	7	.	.	.
umn.319510003935669	1463	1	Water	water	NN
umn.319510003935669	1463	2	to	to	TO
umn.319510003935669	1463	3	moisten	moisten	VB
umn.319510003935669	1463	4	.	.	.
umn.319510003935669	1464	1	Mix	mix	VB
umn.319510003935669	1464	2	the	the	DT
umn.319510003935669	1464	3	ingredients	ingredient	NNS
umn.319510003935669	1464	4	thoroughly	thoroughly	RB
umn.319510003935669	1464	5	.	.	.
umn.319510003935669	1465	1	Use	use	VB
umn.319510003935669	1465	2	enough	enough	JJ
umn.319510003935669	1465	3	liquid	liquid	NN
umn.319510003935669	1465	4	to	to	TO
umn.319510003935669	1465	5	make	make	VB
umn.319510003935669	1465	6	filling	fill	VBG
umn.319510003935669	1465	7	stick	stick	NN
umn.319510003935669	1465	8	together	together	RB
umn.319510003935669	1465	9	.	.	.
umn.319510003935669	1466	1	The	the	DT
umn.319510003935669	1466	2	foregoing	forego	VBG
umn.319510003935669	1466	3	quantities	quantity	NNS
umn.319510003935669	1466	4	are	be	VBP
umn.319510003935669	1466	5	sufficient	sufficient	JJ
umn.319510003935669	1466	6	for	for	IN
umn.319510003935669	1466	7	a	a	DT
umn.319510003935669	1466	8	fish	fish	NN
umn.319510003935669	1466	9	weighing	weigh	VBG
umn.319510003935669	1466	10	from	from	IN
umn.319510003935669	1466	11	3	3	CD
umn.319510003935669	1466	12	to	to	IN
umn.319510003935669	1466	13	4	4	CD
umn.319510003935669	1466	14	pounds	pound	NNS
umn.319510003935669	1466	15	.	.	.
umn.319510003935669	1467	1	BAKED	BAKED	NNP
umn.319510003935669	1467	2	FISH	fish	NN
umn.319510003935669	1467	3	:	:	:
umn.319510003935669	1467	4	Wipe	wipe	VB
umn.319510003935669	1467	5	the	the	DT
umn.319510003935669	1467	6	fish	fish	NN
umn.319510003935669	1467	7	and	and	CC
umn.319510003935669	1467	8	cut	cut	VBD
umn.319510003935669	1467	9	off	off	RP
umn.319510003935669	1467	10	the	the	DT
umn.319510003935669	1467	11	fing	fing	NN
umn.319510003935669	1467	12	.	.	.
umn.319510003935669	1468	1	Fill	fill	VB
umn.319510003935669	1468	2	,	,	,
umn.319510003935669	1468	3	and	and	CC
umn.319510003935669	1468	4	sew	sew	VB
umn.319510003935669	1468	5	together	together	RB
umn.319510003935669	1468	6	;	;	:
umn.319510003935669	1468	7	dredge	dredge	VB
umn.319510003935669	1468	8	with	with	IN
umn.319510003935669	1468	9	flour	flour	NN
umn.319510003935669	1468	10	,	,	,
umn.319510003935669	1468	11	put	put	VB
umn.319510003935669	1468	12	bits	bit	NNS
umn.319510003935669	1468	13	of	of	IN
umn.319510003935669	1468	14	butter	butter	NN
umn.319510003935669	1468	15	on	on	IN
umn.319510003935669	1468	16	outside	outside	RB
umn.319510003935669	1468	17	,	,	,
umn.319510003935669	1468	18	and	and	CC
umn.319510003935669	1468	19	bake	bake	VB
umn.319510003935669	1468	20	in	in	RP
umn.319510003935669	1468	21	a	a	DT
umn.319510003935669	1468	22	hot	hot	JJ
umn.319510003935669	1468	23	oven	oven	NN
umn.319510003935669	1468	24	.	.	.
umn.319510003935669	1469	1	When	when	WRB
umn.319510003935669	1469	2	the	the	DT
umn.319510003935669	1469	3	flour	flour	NN
umn.319510003935669	1469	4	is	be	VBZ
umn.319510003935669	1469	5	brown	brown	JJ
umn.319510003935669	1469	6	,	,	,
umn.319510003935669	1469	7	baste	baste	VB
umn.319510003935669	1469	8	the	the	DT
umn.319510003935669	1469	9	fish	fish	NN
umn.319510003935669	1469	10	,	,	,
umn.319510003935669	1469	11	and	and	CC
umn.319510003935669	1469	12	repeat	repeat	VB
umn.319510003935669	1469	13	every	every	DT
umn.319510003935669	1469	14	ten	ten	CD
umn.319510003935669	1469	15	minutes	minute	NNS
umn.319510003935669	1469	16	.	.	.
umn.319510003935669	1470	1	Cook	cook	VB
umn.319510003935669	1470	2	until	until	IN
umn.319510003935669	1470	3	the	the	DT
umn.319510003935669	1470	4	flesh	flesh	NN
umn.319510003935669	1470	5	is	be	VBZ
umn.319510003935669	1470	6	firm	firm	JJ
umn.319510003935669	1470	7	,	,	,
umn.319510003935669	1470	8	and	and	CC
umn.319510003935669	1470	9	,	,	,
umn.319510003935669	1470	10	on	on	IN
umn.319510003935669	1470	11	being	be	VBG
umn.319510003935669	1470	12	touched	touch	VBN
umn.319510003935669	1470	13	,	,	,
umn.319510003935669	1470	14	separates	separate	VBZ
umn.319510003935669	1470	15	easily	easily	RB
umn.319510003935669	1470	16	from	from	IN
umn.319510003935669	1470	17	the	the	DT
umn.319510003935669	1470	18	bones	bone	NNS
umn.319510003935669	1470	19	.	.	.
umn.319510003935669	1471	1	Remove	remove	VB
umn.319510003935669	1471	2	from	from	IN
umn.319510003935669	1471	3	the	the	DT
umn.319510003935669	1471	4	oven	oven	NN
umn.319510003935669	1471	5	,	,	,
umn.319510003935669	1471	6	lay	lie	VBD
umn.319510003935669	1471	7	the	the	DT
umn.319510003935669	1471	8	fish	fish	NN
umn.319510003935669	1471	9	on	on	IN
umn.319510003935669	1471	10	a	a	DT
umn.319510003935669	1471	11	hot	hot	JJ
umn.319510003935669	1471	12	platter	platter	NN
umn.319510003935669	1471	13	,	,	,
umn.319510003935669	1471	14	and	and	CC
umn.319510003935669	1471	15	serve	serve	VB
umn.319510003935669	1471	16	with	with	IN
umn.319510003935669	1471	17	fish	fish	NN
umn.319510003935669	1471	18	sauce	sauce	NN
umn.319510003935669	1471	19	or	or	CC
umn.319510003935669	1471	20	tomato	tomato	NN
umn.319510003935669	1471	21	sauce	sauce	NN
umn.319510003935669	1471	22	.	.	.
umn.319510003935669	1472	1	Do	do	VB
umn.319510003935669	1472	2	not	not	RB
umn.319510003935669	1472	3	cut	cut	VB
umn.319510003935669	1472	4	through	through	IN
umn.319510003935669	1472	5	the	the	DT
umn.319510003935669	1472	6	large	large	JJ
umn.319510003935669	1472	7	bone	bone	NN
umn.319510003935669	1472	8	.	.	.
umn.319510003935669	1473	1	Any	any	DT
umn.319510003935669	1473	2	fish	fish	NN
umn.319510003935669	1473	3	may	may	MD
umn.319510003935669	1473	4	be	be	VB
umn.319510003935669	1473	5	baked	bake	VBN
umn.319510003935669	1473	6	without	without	IN
umn.319510003935669	1473	7	filling	fill	VBG
umn.319510003935669	1473	8	.	.	.
umn.319510003935669	1474	1	SAUTEING	SAUTEING	NNP
umn.319510003935669	1474	2	FISH	FISH	NNP
umn.319510003935669	1474	3	:	:	:
umn.319510003935669	1474	4	Clean	clean	JJ
umn.319510003935669	1474	5	fish	fish	NN
umn.319510003935669	1474	6	and	and	CC
umn.319510003935669	1474	7	wipe	wipe	VB
umn.319510003935669	1474	8	dry	dry	JJ
umn.319510003935669	1474	9	.	.	.
umn.319510003935669	1475	1	Sprinkle	sprinkle	VB
umn.319510003935669	1475	2	with	with	IN
umn.319510003935669	1475	3	salt	salt	NN
umn.319510003935669	1475	4	,	,	,
umn.319510003935669	1475	5	dip	dip	VB
umn.319510003935669	1475	6	in	in	IN
umn.319510003935669	1475	7	flour	flour	NN
umn.319510003935669	1475	8	or	or	CC
umn.319510003935669	1475	9	crumbs	crumb	NNS
umn.319510003935669	1475	10	,	,	,
umn.319510003935669	1475	11	then	then	RB
umn.319510003935669	1475	12	in	in	IN
umn.319510003935669	1475	13	egg	egg	NN
umn.319510003935669	1475	14	,	,	,
umn.319510003935669	1475	15	beaten	beat	VBN
umn.319510003935669	1475	16	with	with	IN
umn.319510003935669	1475	17	crumbs	crumb	NNS
umn.319510003935669	1475	18	.	.	.
umn.319510003935669	1476	1	Place	place	VB
umn.319510003935669	1476	2	a	a	DT
umn.319510003935669	1476	3	small	small	JJ
umn.319510003935669	1476	4	amount	amount	NN
umn.319510003935669	1476	5	of	of	IN
umn.319510003935669	1476	6	fat	fat	NN
umn.319510003935669	1476	7	in	in	IN
umn.319510003935669	1476	8	a	a	DT
umn.319510003935669	1476	9	frying	frying	NN
umn.319510003935669	1476	10	pan	pan	NN
umn.319510003935669	1476	11	,	,	,
umn.319510003935669	1476	12	heat	heat	NN
umn.319510003935669	1476	13	hot	hot	JJ
umn.319510003935669	1476	14	,	,	,
umn.319510003935669	1476	15	lay	lie	VBD
umn.319510003935669	1476	16	in	in	IN
umn.319510003935669	1476	17	fish	fish	NN
umn.319510003935669	1476	18	,	,	,
umn.319510003935669	1476	19	fry	fry	VB
umn.319510003935669	1476	20	until	until	IN
umn.319510003935669	1476	21	brown	brown	NN
umn.319510003935669	1476	22	on	on	IN
umn.319510003935669	1476	23	one	one	CD
umn.319510003935669	1476	24	side	side	NN
umn.319510003935669	1476	25	,	,	,
umn.319510003935669	1476	26	turn	turn	VB
umn.319510003935669	1476	27	;	;	:
umn.319510003935669	1476	28	and	and	CC
umn.319510003935669	1476	29	fry	fry	VB
umn.319510003935669	1476	30	until	until	IN
umn.319510003935669	1476	31	brown	brown	NN
umn.319510003935669	1476	32	.	.	.
umn.319510003935669	1477	1	If	if	IN
umn.319510003935669	1477	2	preferred	prefer	VBN
umn.319510003935669	1477	3	,	,	,
umn.319510003935669	1477	4	the	the	DT
umn.319510003935669	1477	5	fish	fish	NN
umn.319510003935669	1477	6	may	may	MD
umn.319510003935669	1477	7	be	be	VB
umn.319510003935669	1477	8	rolled	roll	VBN
umn.319510003935669	1477	9	in	in	IN
umn.319510003935669	1477	10	corn	corn	NN
umn.319510003935669	1477	11	meal	meal	NN
umn.319510003935669	1477	12	instead	instead	RB
umn.319510003935669	1477	13	of	of	IN
umn.319510003935669	1477	14	flour	flour	NN
umn.319510003935669	1477	15	.	.	.
umn.319510003935669	1478	1	LESSON	lesson	NN
umn.319510003935669	1478	2	15	15	CD
umn.319510003935669	1478	3	.	.	.
umn.319510003935669	1479	1	BOILED	BOILED	NNP
umn.319510003935669	1479	2	FISH	fish	NN
umn.319510003935669	1479	3	:	:	:
umn.319510003935669	1479	4	Wipe	wipe	VB
umn.319510003935669	1479	5	the	the	DT
umn.319510003935669	1479	6	fish	fish	NN
umn.319510003935669	1479	7	or	or	CC
umn.319510003935669	1479	8	slice	slice	NN
umn.319510003935669	1479	9	of	of	IN
umn.319510003935669	1479	10	fish	fish	NN
umn.319510003935669	1479	11	,	,	,
umn.319510003935669	1479	12	carefully	carefully	RB
umn.319510003935669	1479	13	,	,	,
umn.319510003935669	1479	14	with	with	IN
umn.319510003935669	1479	15	cloth	cloth	NN
umn.319510003935669	1479	16	wrung	wring	VBD
umn.319510003935669	1479	17	out	out	IN
umn.319510003935669	1479	18	of	of	IN
umn.319510003935669	1479	19	cold	cold	JJ
umn.319510003935669	1479	20	water	water	NN
umn.319510003935669	1479	21	.	.	.
umn.319510003935669	1480	1	If	if	IN
umn.319510003935669	1480	2	a	a	DT
umn.319510003935669	1480	3	fish	fish	NN
umn.319510003935669	1480	4	is	be	VBZ
umn.319510003935669	1480	5	to	to	TO
umn.319510003935669	1480	6	be	be	VB
umn.319510003935669	1480	7	cooked	cook	VBN
umn.319510003935669	1480	8	,	,	,
umn.319510003935669	1480	9	remove	remove	VB
umn.319510003935669	1480	10	head	head	NN
umn.319510003935669	1480	11	and	and	CC
umn.319510003935669	1480	12	tail	tail	NN
umn.319510003935669	1480	13	.	.	.
umn.319510003935669	1481	1	Place	place	VB
umn.319510003935669	1481	2	the	the	DT
umn.319510003935669	1481	3	fish	fish	NN
umn.319510003935669	1481	4	on	on	IN
umn.319510003935669	1481	5	a	a	DT
umn.319510003935669	1481	6	plate	plate	NN
umn.319510003935669	1481	7	,	,	,
umn.319510003935669	1481	8	and	and	CC
umn.319510003935669	1481	9	tie	tie	VB
umn.319510003935669	1481	10	the	the	DT
umn.319510003935669	1481	11	plate	plate	NN
umn.319510003935669	1481	12	in	in	IN
umn.319510003935669	1481	13	cheese	cheese	NN
umn.319510003935669	1481	14	cloth	cloth	NN
umn.319510003935669	1481	15	.	.	.
umn.319510003935669	1482	1	Lower	low	JJR
umn.319510003935669	1482	2	plate	plate	NN
umn.319510003935669	1482	3	into	into	IN
umn.319510003935669	1482	4	kettle	kettle	NN
umn.319510003935669	1482	5	or	or	CC
umn.319510003935669	1482	6	sauce	sauce	NN
umn.319510003935669	1482	7	pan	pan	NN
umn.319510003935669	1482	8	containing	contain	VBG
umn.319510003935669	1482	9	a	a	DT
umn.319510003935669	1482	10	sufficient	sufficient	JJ
umn.319510003935669	1482	11	amount	amount	NN
umn.319510003935669	1482	12	of	of	IN
umn.319510003935669	1482	13	salted	salt	VBN
umn.319510003935669	1482	14	,	,	,
umn.319510003935669	1482	15	boiling	boil	VBG
umn.319510003935669	1482	16	water	water	NN
umn.319510003935669	1482	17	to	to	IN
umn.319510003935669	1482	18	COOKING	cooking	NN
umn.319510003935669	1482	19	75	75	CD
umn.319510003935669	1482	20	gether	geth	JJR
umn.319510003935669	1482	21	,	,	,
umn.319510003935669	1482	22	thoroughly	thoroughly	RB
umn.319510003935669	1482	23	.	.	.
umn.319510003935669	1483	1	Take	take	VB
umn.319510003935669	1483	2	up	up	RP
umn.319510003935669	1483	3	a	a	DT
umn.319510003935669	1483	4	tablespoonful	tablespoonful	NN
umn.319510003935669	1483	5	at	at	IN
umn.319510003935669	1483	6	a	a	DT
umn.319510003935669	1483	7	time	time	NN
umn.319510003935669	1483	8	,	,	,
umn.319510003935669	1483	9	shape	shape	NN
umn.319510003935669	1483	10	into	into	IN
umn.319510003935669	1483	11	round	round	JJ
umn.319510003935669	1483	12	cakes	cake	NNS
umn.319510003935669	1483	13	,	,	,
umn.319510003935669	1483	14	flatten	flatten	VB
umn.319510003935669	1483	15	slightly	slightly	RB
umn.319510003935669	1483	16	,	,	,
umn.319510003935669	1483	17	and	and	CC
umn.319510003935669	1483	18	drop	drop	VB
umn.319510003935669	1483	19	carefully	carefully	RB
umn.319510003935669	1483	20	into	into	IN
umn.319510003935669	1483	21	deep	deep	JJ
umn.319510003935669	1483	22	,	,	,
umn.319510003935669	1483	23	hot	hot	JJ
umn.319510003935669	1483	24	fat	fat	NN
umn.319510003935669	1483	25	.	.	.
umn.319510003935669	1484	1	If	if	IN
umn.319510003935669	1484	2	the	the	DT
umn.319510003935669	1484	3	balls	ball	NNS
umn.319510003935669	1484	4	crumble	crumble	VBP
umn.319510003935669	1484	5	,	,	,
umn.319510003935669	1484	6	add	add	VB
umn.319510003935669	1484	7	more	more	JJR
umn.319510003935669	1484	8	egg	egg	NN
umn.319510003935669	1484	9	to	to	IN
umn.319510003935669	1484	10	the	the	DT
umn.319510003935669	1484	11	mixture	mixture	NN
umn.319510003935669	1484	12	.	.	.
umn.319510003935669	1485	1	When	when	WRB
umn.319510003935669	1485	2	well	well	RB
umn.319510003935669	1485	3	browned	browned	JJ
umn.319510003935669	1485	4	,	,	,
umn.319510003935669	1485	5	remove	remove	VBP
umn.319510003935669	1485	6	from	from	IN
umn.319510003935669	1485	7	fat	fat	NN
umn.319510003935669	1485	8	,	,	,
umn.319510003935669	1485	9	and	and	CC
umn.319510003935669	1485	10	place	place	VB
umn.319510003935669	1485	11	on	on	IN
umn.319510003935669	1485	12	a	a	DT
umn.319510003935669	1485	13	clean	clean	JJ
umn.319510003935669	1485	14	brown	brown	JJ
umn.319510003935669	1485	15	paper	paper	NN
umn.319510003935669	1485	16	to	to	TO
umn.319510003935669	1485	17	drain	drain	VB
umn.319510003935669	1485	18	.	.	.
umn.319510003935669	1486	1	Serve	serve	VB
umn.319510003935669	1486	2	hot	hot	JJ
umn.319510003935669	1486	3	.	.	.
umn.319510003935669	1487	1	In	in	IN
umn.319510003935669	1487	2	place	place	NN
umn.319510003935669	1487	3	of	of	IN
umn.319510003935669	1487	4	shredded	shredded	JJ
umn.319510003935669	1487	5	fish	fish	NN
umn.319510003935669	1487	6	,	,	,
umn.319510003935669	1487	7	1	1	CD
umn.319510003935669	1487	8	c.	c.	NN
umn.319510003935669	1487	9	ordinary	ordinary	JJ
umn.319510003935669	1487	10	dried	dry	VBN
umn.319510003935669	1487	11	fish	fish	NN
umn.319510003935669	1487	12	may	may	MD
umn.319510003935669	1487	13	be	be	VB
umn.319510003935669	1487	14	used	use	VBN
umn.319510003935669	1487	15	.	.	.
umn.319510003935669	1488	1	Wash	wash	VB
umn.319510003935669	1488	2	it	-PRON-	PRP
umn.319510003935669	1488	3	,	,	,
umn.319510003935669	1488	4	remove	remove	VB
umn.319510003935669	1488	5	the	the	DT
umn.319510003935669	1488	6	bones	bone	NNS
umn.319510003935669	1488	7	,	,	,
umn.319510003935669	1488	8	cut	cut	VBN
umn.319510003935669	1488	9	into	into	IN
umn.319510003935669	1488	10	fine	fine	JJ
umn.319510003935669	1488	11	pieces	piece	NNS
umn.319510003935669	1488	12	,	,	,
umn.319510003935669	1488	13	and	and	CC
umn.319510003935669	1488	14	cook	cook	VB
umn.319510003935669	1488	15	with	with	IN
umn.319510003935669	1488	16	the	the	DT
umn.319510003935669	1488	17	pared	pare	VBN
umn.319510003935669	1488	18	potatoes	potato	NNS
umn.319510003935669	1488	19	.	.	.
umn.319510003935669	1489	1	The	the	DT
umn.319510003935669	1489	2	advantage	advantage	NN
umn.319510003935669	1489	3	in	in	IN
umn.319510003935669	1489	4	using	use	VBG
umn.319510003935669	1489	5	the	the	DT
umn.319510003935669	1489	6	shredded	shredded	JJ
umn.319510003935669	1489	7	fish	fish	NN
umn.319510003935669	1489	8	is	be	VBZ
umn.319510003935669	1489	9	that	that	IN
umn.319510003935669	1489	10	it	-PRON-	PRP
umn.319510003935669	1489	11	does	do	VBZ
umn.319510003935669	1489	12	not	not	RB
umn.319510003935669	1489	13	need	need	VB
umn.319510003935669	1489	14	to	to	TO
umn.319510003935669	1489	15	be	be	VB
umn.319510003935669	1489	16	previously	previously	RB
umn.319510003935669	1489	17	cooked	cook	VBN
umn.319510003935669	1489	18	.	.	.
umn.319510003935669	1490	1	Fried	fry	VBN
umn.319510003935669	1490	2	Fish	fish	NN
umn.319510003935669	1490	3	:	:	:
umn.319510003935669	1490	4	Select	select	VB
umn.319510003935669	1490	5	small	small	JJ
umn.319510003935669	1490	6	,	,	,
umn.319510003935669	1490	7	fresh	fresh	JJ
umn.319510003935669	1490	8	fish	fish	NN
umn.319510003935669	1490	9	,	,	,
umn.319510003935669	1490	10	and	and	CC
umn.319510003935669	1490	11	cook	cook	VB
umn.319510003935669	1490	12	whole	whole	NN
umn.319510003935669	1490	13	;	;	:
umn.319510003935669	1490	14	or	or	CC
umn.319510003935669	1490	15	large	large	JJ
umn.319510003935669	1490	16	fish	fish	NN
umn.319510003935669	1490	17	,	,	,
umn.319510003935669	1490	18	and	and	CC
umn.319510003935669	1490	19	remove	remove	VB
umn.319510003935669	1490	20	bones	bone	NNS
umn.319510003935669	1490	21	,	,	,
umn.319510003935669	1490	22	cutting	cut	VBG
umn.319510003935669	1490	23	the	the	DT
umn.319510003935669	1490	24	flesh	flesh	NN
umn.319510003935669	1490	25	in	in	IN
umn.319510003935669	1490	26	slices	slice	NNS
umn.319510003935669	1490	27	.	.	.
umn.319510003935669	1491	1	Season	season	NN
umn.319510003935669	1491	2	with	with	IN
umn.319510003935669	1491	3	salt	salt	NN
umn.319510003935669	1491	4	and	and	CC
umn.319510003935669	1491	5	pepper	pepper	NN
umn.319510003935669	1491	6	,	,	,
umn.319510003935669	1491	7	and	and	CC
umn.319510003935669	1491	8	roll	roll	VB
umn.319510003935669	1491	9	in	in	IN
umn.319510003935669	1491	10	corn	corn	NN
umn.319510003935669	1491	11	meal	meal	NN
umn.319510003935669	1491	12	,	,	,
umn.319510003935669	1491	13	flour	flour	NN
umn.319510003935669	1491	14	,	,	,
umn.319510003935669	1491	15	or	or	CC
umn.319510003935669	1491	16	bread	bread	NN
umn.319510003935669	1491	17	crumbs	crumb	NNS
umn.319510003935669	1491	18	mixed	mix	VBN
umn.319510003935669	1491	19	with	with	IN
umn.319510003935669	1491	20	egg	egg	NN
umn.319510003935669	1491	21	One	one	CD
umn.319510003935669	1491	22	-	-	HYPH
umn.319510003935669	1491	23	half	half	NN
umn.319510003935669	1491	24	corn	corn	NN
umn.319510003935669	1491	25	mealand	mealand	NN
umn.319510003935669	1491	26	one-	one-	JJ
umn.319510003935669	1491	27	half	half	JJ
umn.319510003935669	1491	28	flour	flour	NN
umn.319510003935669	1491	29	may	may	MD
umn.319510003935669	1491	30	be	be	VB
umn.319510003935669	1491	31	used	use	VBN
umn.319510003935669	1491	32	.	.	.
umn.319510003935669	1492	1	Drop	drop	VB
umn.319510003935669	1492	2	into	into	IN
umn.319510003935669	1492	3	hot	hot	JJ
umn.319510003935669	1492	4	,	,	,
umn.319510003935669	1492	5	deep	deep	JJ
umn.319510003935669	1492	6	fat	fat	NN
umn.319510003935669	1492	7	;	;	:
umn.319510003935669	1492	8	then	then	RB
umn.319510003935669	1492	9	drain	drain	VB
umn.319510003935669	1492	10	on	on	IN
umn.319510003935669	1492	11	paper	paper	NN
umn.319510003935669	1492	12	.	.	.
umn.319510003935669	1493	1	Serve	serve	VB
umn.319510003935669	1493	2	on	on	IN
umn.319510003935669	1493	3	a	a	DT
umn.319510003935669	1493	4	hot	hot	JJ
umn.319510003935669	1493	5	dish	dish	NN
umn.319510003935669	1493	6	.	.	.
umn.319510003935669	1494	1	LESSON	LESSON	NNP
umn.319510003935669	1494	2	18	18	CD
umn.319510003935669	1494	3	.	.	.
umn.319510003935669	1495	1	OYSTERS	oyster	NNS
umn.319510003935669	1495	2	,	,	,
umn.319510003935669	1495	3	clams	clam	NNS
umn.319510003935669	1495	4	,	,	,
umn.319510003935669	1495	5	mussels	mussel	NNS
umn.319510003935669	1495	6	,	,	,
umn.319510003935669	1495	7	and	and	CC
umn.319510003935669	1495	8	scallops	scallop	NNS
umn.319510003935669	1495	9	,	,	,
umn.319510003935669	1495	10	are	be	VBP
umn.319510003935669	1495	11	salt	salt	NN
umn.319510003935669	1495	12	water	water	NN
umn.319510003935669	1495	13	shell	shell	NN
umn.319510003935669	1495	14	fish	fish	NN
umn.319510003935669	1495	15	belonging	belong	VBG
umn.319510003935669	1495	16	to	to	IN
umn.319510003935669	1495	17	the	the	DT
umn.319510003935669	1495	18	family	family	NN
umn.319510003935669	1495	19	of	of	IN
umn.319510003935669	1495	20	mollusks	mollusk	NNS
umn.319510003935669	1495	21	or	or	CC
umn.319510003935669	1495	22	soft	soft	JJ
umn.319510003935669	1495	23	-	-	HYPH
umn.319510003935669	1495	24	bodied	bodied	JJ
umn.319510003935669	1495	25	animals	animal	NNS
umn.319510003935669	1495	26	.	.	.
umn.319510003935669	1496	1	Oysters	oyster	NNS
umn.319510003935669	1496	2	have	have	VBP
umn.319510003935669	1496	3	about	about	IN
umn.319510003935669	1496	4	the	the	DT
umn.319510003935669	1496	5	same	same	JJ
umn.319510003935669	1496	6	composition	composition	NN
umn.319510003935669	1496	7	as	as	IN
umn.319510003935669	1496	8	milk	milk	NN
umn.319510003935669	1496	9	;	;	:
umn.319510003935669	1496	10	containing	contain	VBG
umn.319510003935669	1496	11	carbohydrate	carbohydrate	NN
umn.319510003935669	1496	12	matter	matter	NN
umn.319510003935669	1496	13	,	,	,
umn.319510003935669	1496	14	which	which	WDT
umn.319510003935669	1496	15	most	most	JJS
umn.319510003935669	1496	16	animal	animal	NN
umn.319510003935669	1496	17	foods	food	NNS
umn.319510003935669	1496	18	lack	lack	VBP
umn.319510003935669	1496	19	.	.	.
umn.319510003935669	1497	1	They	-PRON-	PRP
umn.319510003935669	1497	2	are	be	VBP
umn.319510003935669	1497	3	nutritious	nutritious	JJ
umn.319510003935669	1497	4	and	and	CC
umn.319510003935669	1497	5	easily	easily	RB
umn.319510003935669	1497	6	digested	digest	VBN
umn.319510003935669	1497	7	,	,	,
umn.319510003935669	1497	8	especialy	especialy	NNS
umn.319510003935669	1497	9	when	when	WRB
umn.319510003935669	1497	10	eate	eate	VBP
umn.319510003935669	1497	11	raw	raw	JJ
umn.319510003935669	1497	12	.	.	.
umn.319510003935669	1498	1	Cooking	cooking	NN
umn.319510003935669	1498	2	converts	convert	VBZ
umn.319510003935669	1498	3	the	the	DT
umn.319510003935669	1498	4	oyster	oyster	NN
umn.319510003935669	1498	5	into	into	IN
umn.319510003935669	1498	6	an	an	DT
umn.319510003935669	1498	7	indigestible	indigestible	JJ
umn.319510003935669	1498	8	,	,	,
umn.319510003935669	1498	9	leathery	leathery	JJ
umn.319510003935669	1498	10	mass	mass	NN
umn.319510003935669	1498	11	.	.	.
umn.319510003935669	1499	1	Oysters	oyster	NNS
umn.319510003935669	1499	2	are	be	VBP
umn.319510003935669	1499	3	"	"	``
umn.319510003935669	1499	4	in	in	IN
umn.319510003935669	1499	5	season	season	NN
umn.319510003935669	1499	6	"	"	''
umn.319510003935669	1499	7	from	from	IN
umn.319510003935669	1499	8	September	September	NNP
umn.319510003935669	1499	9	to	to	IN
umn.319510003935669	1499	10	May.	May	NNP
umn.319510003935669	1500	1	During	during	IN
umn.319510003935669	1500	2	the	the	DT
umn.319510003935669	1500	3	summer	summer	NN
umn.319510003935669	1500	4	months	month	NNS
umn.319510003935669	1500	5	they	-PRON-	PRP
umn.319510003935669	1500	6	are	be	VBP
umn.319510003935669	1500	7	flabby	flabby	JJ
umn.319510003935669	1500	8	and	and	CC
umn.319510003935669	1500	9	of	of	IN
umn.319510003935669	1500	10	poor	poor	JJ
umn.319510003935669	1500	11	flavor	flavor	NN
umn.319510003935669	1500	12	;	;	:
umn.319510003935669	1500	13	although	although	IN
umn.319510003935669	1500	14	wholesome	wholesome	JJ
umn.319510003935669	1500	15	,	,	,
umn.319510003935669	1500	16	if	if	IN
umn.319510003935669	1500	17	fresh	fresh	JJ
umn.319510003935669	1500	18	.	.	.
umn.319510003935669	1501	1	To	to	TO
umn.319510003935669	1501	2	OPEN	open	VB
umn.319510003935669	1501	3	Oysters	oyster	NNS
umn.319510003935669	1501	4	:	:	:
umn.319510003935669	1501	5	Put	put	VB
umn.319510003935669	1501	6	a	a	DT
umn.319510003935669	1501	7	thin	thin	JJ
umn.319510003935669	1501	8	,	,	,
umn.319510003935669	1501	9	flat	flat	JJ
umn.319510003935669	1501	10	knife	knife	NN
umn.319510003935669	1501	11	under	under	IN
umn.319510003935669	1501	12	the	the	DT
umn.319510003935669	1501	13	back	back	JJ
umn.319510003935669	1501	14	end	end	NN
umn.319510003935669	1501	15	of	of	IN
umn.319510003935669	1501	16	the	the	DT
umn.319510003935669	1501	17	right	right	JJ
umn.319510003935669	1501	18	valve	valve	NN
umn.319510003935669	1501	19	,	,	,
umn.319510003935669	1501	20	and	and	CC
umn.319510003935669	1501	21	push	push	VB
umn.319510003935669	1501	22	forward	forward	RB
umn.319510003935669	1501	23	until	until	IN
umn.319510003935669	1501	24	it	-PRON-	PRP
umn.319510003935669	1501	25	cuts	cut	VBZ
umn.319510003935669	1501	26	the	the	DT
umn.319510003935669	1501	27	strong	strong	JJ
umn.319510003935669	1501	28	muscle	muscle	NN
umn.319510003935669	1501	29	which	which	WDT
umn.319510003935669	1501	30	holds	hold	VBZ
umn.319510003935669	1501	31	the	the	DT
umn.319510003935669	1501	32	shells	shell	NNS
umn.319510003935669	1501	33	together	together	RB
umn.319510003935669	1501	34	.	.	.
umn.319510003935669	1502	1	The	the	DT
umn.319510003935669	1502	2	valves	valve	NNS
umn.319510003935669	1502	3	may	may	MD
umn.319510003935669	1502	4	then	then	RB
umn.319510003935669	1502	5	be	be	VB
umn.319510003935669	1502	6	separated	separate	VBN
umn.319510003935669	1502	7	.	.	.
umn.319510003935669	1503	1	To	to	TO
umn.319510003935669	1503	2	Clean	clean	VB
umn.319510003935669	1503	3	OYSTERS	oyster	NNS
umn.319510003935669	1503	4	:	:	:
umn.319510003935669	1503	5	Place	place	NN
umn.319510003935669	1503	6	oysters	oyster	NNS
umn.319510003935669	1503	7	in	in	IN
umn.319510003935669	1503	8	a	a	DT
umn.319510003935669	1503	9	wire	wire	NN
umn.319510003935669	1503	10	strainer	strainer	NN
umn.319510003935669	1503	11	,	,	,
umn.319510003935669	1503	12	and	and	CC
umn.319510003935669	1503	13	allow	allow	VB
umn.319510003935669	1503	14	the	the	DT
umn.319510003935669	1503	15	liquor	liquor	NN
umn.319510003935669	1503	16	to	to	TO
umn.319510003935669	1503	17	drain	drain	VB
umn.319510003935669	1503	18	into	into	IN
umn.319510003935669	1503	19	a	a	DT
umn.319510003935669	1503	20	bowl	bowl	NN
umn.319510003935669	1503	21	,	,	,
umn.319510003935669	1503	22	to	to	TO
umn.319510003935669	1503	23	be	be	VB
umn.319510003935669	1503	24	used	use	VBN
umn.319510003935669	1503	25	later	later	RB
umn.319510003935669	1503	26	.	.	.
umn.319510003935669	1504	1	Pick	pick	VB
umn.319510003935669	1504	2	over	over	IN
umn.319510003935669	1504	3	the	the	DT
umn.319510003935669	1504	4	oysters	oyster	NNS
umn.319510003935669	1504	5	carefully	carefully	RB
umn.319510003935669	1504	6	;	;	:
umn.319510003935669	1504	7	taking	take	VBG
umn.319510003935669	1504	8	them	-PRON-	PRP
umn.319510003935669	1504	9	one	one	CD
umn.319510003935669	1504	10	at	at	IN
umn.319510003935669	1504	11	a	a	DT
umn.319510003935669	1504	12	time	time	NN
umn.319510003935669	1504	13	in	in	IN
umn.319510003935669	1504	14	the	the	DT
umn.319510003935669	1504	15	fingers	finger	NNS
umn.319510003935669	1504	16	,	,	,
umn.319510003935669	1504	17	to	to	TO
umn.319510003935669	1504	18	remove	remove	VB
umn.319510003935669	1504	19	all	all	DT
umn.319510003935669	1504	20	bits	bit	NNS
umn.319510003935669	1504	21	of	of	IN
umn.319510003935669	1504	22	shell	shell	NN
umn.319510003935669	1504	23	or	or	CC
umn.319510003935669	1504	24	seaweed	seaweed	NN
umn.319510003935669	1504	25	.	.	.
umn.319510003935669	1505	1	Pour	pour	VB
umn.319510003935669	1505	2	over	over	IN
umn.319510003935669	1505	3	the	the	DT
umn.319510003935669	1505	4	oysters	oyster	NNS
umn.319510003935669	1505	5	one	one	CD
umn.319510003935669	1505	6	cup	cup	NN
umn.319510003935669	1505	7	of	of	IN
umn.319510003935669	1505	8	cold	cold	JJ
umn.319510003935669	1505	9	water	water	NN
umn.319510003935669	1505	10	for	for	IN
umn.319510003935669	1505	11	every	every	DT
umn.319510003935669	1505	12	quart	quart	NN
umn.319510003935669	1505	13	of	of	IN
umn.319510003935669	1505	14	oysters	oyster	NNS
umn.319510003935669	1505	15	,	,	,
umn.319510003935669	1505	16	shaking	shake	VBG
umn.319510003935669	1505	17	them	-PRON-	PRP
umn.319510003935669	1505	18	gently	gently	RB
umn.319510003935669	1505	19	,	,	,
umn.319510003935669	1505	20	to	to	TO
umn.319510003935669	1505	21	wash	wash	VB
umn.319510003935669	1505	22	.	.	.
umn.319510003935669	1506	1	Drain	drain	VB
umn.319510003935669	1506	2	quickly	quickly	RB
umn.319510003935669	1506	3	.	.	.
umn.319510003935669	1507	1	76	76	CD
umn.319510003935669	1507	2	DOMESTIC	domestic	JJ
umn.319510003935669	1507	3	SCIENCE	science	NN
umn.319510003935669	1507	4	STEWED	stewed	NN
umn.319510003935669	1507	5	OYSTERS	oyster	NNS
umn.319510003935669	1507	6	:	:	:
umn.319510003935669	1507	7	1	1	CD
umn.319510003935669	1507	8	pt	pt	NN
umn.319510003935669	1507	9	.	.	.
umn.319510003935669	1508	1	oysters	oyster	NNS
umn.319510003935669	1508	2	,	,	,
umn.319510003935669	1508	3	1	1	CD
umn.319510003935669	1508	4	tbsp	tbsp	NN
umn.319510003935669	1508	5	.	.	.
umn.319510003935669	1509	1	flour	flour	NN
umn.319510003935669	1509	2	,	,	,
umn.319510003935669	1509	3	2	2	CD
umn.319510003935669	1509	4	tbsp	tbsp	NN
umn.319510003935669	1509	5	.	.	.
umn.319510003935669	1510	1	butter	butter	NN
umn.319510003935669	1510	2	,	,	,
umn.319510003935669	1510	3	1	1	CD
umn.319510003935669	1510	4	cup	cup	NN
umn.319510003935669	1510	5	milk	milk	NN
umn.319510003935669	1510	6	,	,	,
umn.319510003935669	1510	7	1	1	CD
umn.319510003935669	1510	8	-	-	SYM
umn.319510003935669	1510	9	2	2	CD
umn.319510003935669	1510	10	tsp	tsp	NN
umn.319510003935669	1510	11	.	.	.
umn.319510003935669	1511	1	salt	salt	NN
umn.319510003935669	1511	2	,	,	,
umn.319510003935669	1511	3	1	1	CD
umn.319510003935669	1511	4	-	-	SYM
umn.319510003935669	1511	5	8	8	CD
umn.319510003935669	1511	6	tsp	tsp	NN
umn.319510003935669	1511	7	.	.	.
umn.319510003935669	1512	1	pepper	pepper	NN
umn.319510003935669	1512	2	.	.	.
umn.319510003935669	1513	1	Heat	heat	VB
umn.319510003935669	1513	2	the	the	DT
umn.319510003935669	1513	3	milk	milk	NN
umn.319510003935669	1513	4	in	in	IN
umn.319510003935669	1513	5	stewpan	stewpan	NNP
umn.319510003935669	1513	6	to	to	IN
umn.319510003935669	1513	7	boiling	boiling	NN
umn.319510003935669	1513	8	point	point	NN
umn.319510003935669	1513	9	.	.	.
umn.319510003935669	1514	1	Heat	heat	VB
umn.319510003935669	1514	2	the	the	DT
umn.319510003935669	1514	3	reserved	reserved	JJ
umn.319510003935669	1514	4	liquor	liquor	NN
umn.319510003935669	1514	5	to	to	IN
umn.319510003935669	1514	6	boiling	boiling	NN
umn.319510003935669	1514	7	point	point	NN
umn.319510003935669	1514	8	,	,	,
umn.319510003935669	1514	9	and	and	CC
umn.319510003935669	1514	10	strain	strain	VB
umn.319510003935669	1514	11	it	-PRON-	PRP
umn.319510003935669	1514	12	through	through	IN
umn.319510003935669	1514	13	double	double	JJ
umn.319510003935669	1514	14	cheese	cheese	NN
umn.319510003935669	1514	15	cloth	cloth	NN
umn.319510003935669	1514	16	.	.	.
umn.319510003935669	1515	1	Add	add	VB
umn.319510003935669	1515	2	the	the	DT
umn.319510003935669	1515	3	oysters	oyster	NNS
umn.319510003935669	1515	4	to	to	IN
umn.319510003935669	1515	5	the	the	DT
umn.319510003935669	1515	6	liquor	liquor	NN
umn.319510003935669	1515	7	,	,	,
umn.319510003935669	1515	8	and	and	CC
umn.319510003935669	1515	9	cook	cook	VB
umn.319510003935669	1515	10	until	until	IN
umn.319510003935669	1515	11	they	-PRON-	PRP
umn.319510003935669	1515	12	are	be	VBP
umn.319510003935669	1515	13	plump	plump	JJ
umn.319510003935669	1515	14	and	and	CC
umn.319510003935669	1515	15	the	the	DT
umn.319510003935669	1515	16	edges	edge	NNS
umn.319510003935669	1515	17	curled	curl	VBN
umn.319510003935669	1515	18	;	;	:
umn.319510003935669	1515	19	no	no	RB
umn.319510003935669	1515	20	longer	long	RBR
umn.319510003935669	1515	21	.	.	.
umn.319510003935669	1516	1	Remove	remove	VB
umn.319510003935669	1516	2	the	the	DT
umn.319510003935669	1516	3	oysters	oyster	NNS
umn.319510003935669	1516	4	with	with	IN
umn.319510003935669	1516	5	a	a	DT
umn.319510003935669	1516	6	skimmer	skimmer	NN
umn.319510003935669	1516	7	,	,	,
umn.319510003935669	1516	8	placing	place	VBG
umn.319510003935669	1516	9	them	-PRON-	PRP
umn.319510003935669	1516	10	in	in	IN
umn.319510003935669	1516	11	a	a	DT
umn.319510003935669	1516	12	tureen	tureen	NN
umn.319510003935669	1516	13	with	with	IN
umn.319510003935669	1516	14	butter	butter	NN
umn.319510003935669	1516	15	,	,	,
umn.319510003935669	1516	16	pepper	pepper	NN
umn.319510003935669	1516	17	and	and	CC
umn.319510003935669	1516	18	salt	salt	NN
umn.319510003935669	1516	19	.	.	.
umn.319510003935669	1517	1	Pour	pour	VB
umn.319510003935669	1517	2	the	the	DT
umn.319510003935669	1517	3	liquor	liquor	NN
umn.319510003935669	1517	4	over	over	IN
umn.319510003935669	1517	5	the	the	DT
umn.319510003935669	1517	6	oysters	oyster	NNS
umn.319510003935669	1517	7	Add	add	VB
umn.319510003935669	1517	8	the	the	DT
umn.319510003935669	1517	9	hot	hot	JJ
umn.319510003935669	1517	10	milk	milk	NN
umn.319510003935669	1517	11	.	.	.
umn.319510003935669	1518	1	Serve	serve	VB
umn.319510003935669	1518	2	with	with	IN
umn.319510003935669	1518	3	oyster	oyster	NN
umn.319510003935669	1518	4	crackers	cracker	NNS
umn.319510003935669	1518	5	.	.	.
umn.319510003935669	1519	1	LESSON	lesson	NN
umn.319510003935669	1519	2	19	19	CD
umn.319510003935669	1519	3	.	.	.
umn.319510003935669	1520	1	Poultry	poultry	NN
umn.319510003935669	1520	2	:	:	:
umn.319510003935669	1520	3	The	the	DT
umn.319510003935669	1520	4	term	term	NN
umn.319510003935669	1520	5	,	,	,
umn.319510003935669	1520	6	“	"	``
umn.319510003935669	1520	7	poultry	poultry	NN
umn.319510003935669	1520	8	,	,	,
umn.319510003935669	1520	9	”	"	''
umn.319510003935669	1520	10	includes	include	VBZ
umn.319510003935669	1520	11	chickens	chicken	NNS
umn.319510003935669	1520	12	or	or	CC
umn.319510003935669	1520	13	fowls	fowl	NNS
umn.319510003935669	1520	14	,	,	,
umn.319510003935669	1520	15	turkeys	turkey	NNS
umn.319510003935669	1520	16	,	,	,
umn.319510003935669	1520	17	ducks	duck	NNS
umn.319510003935669	1520	18	,	,	,
umn.319510003935669	1520	19	and	and	CC
umn.319510003935669	1520	20	geese	goose	NNS
umn.319510003935669	1520	21	.	.	.
umn.319510003935669	1521	1	The	the	DT
umn.319510003935669	1521	2	flesh	flesh	NN
umn.319510003935669	1521	3	of	of	IN
umn.319510003935669	1521	4	poultry	poultry	NN
umn.319510003935669	1521	5	is	be	VBZ
umn.319510003935669	1521	6	very	very	RB
umn.319510003935669	1521	7	nourishing	nourishing	JJ
umn.319510003935669	1521	8	.	.	.
umn.319510003935669	1522	1	Birds	bird	NNS
umn.319510003935669	1522	2	like	like	IN
umn.319510003935669	1522	3	the	the	DT
umn.319510003935669	1522	4	common	common	JJ
umn.319510003935669	1522	5	fowl	fowl	NN
umn.319510003935669	1522	6	,	,	,
umn.319510003935669	1522	7	guinea	guinea	NN
umn.319510003935669	1522	8	fowl	fowl	NN
umn.319510003935669	1522	9	,	,	,
umn.319510003935669	1522	10	and	and	CC
umn.319510003935669	1522	11	turkey	turkey	NNP
umn.319510003935669	1522	12	,	,	,
umn.319510003935669	1522	13	which	which	WDT
umn.319510003935669	1522	14	have	have	VBP
umn.319510003935669	1522	15	a	a	DT
umn.319510003935669	1522	16	white	white	JJ
umn.319510003935669	1522	17	flesh	flesh	NN
umn.319510003935669	1522	18	,	,	,
umn.319510003935669	1522	19	are	be	VBP
umn.319510003935669	1522	20	the	the	DT
umn.319510003935669	1522	21	most	most	RBS
umn.319510003935669	1522	22	digestible	digestible	JJ
umn.319510003935669	1522	23	,	,	,
umn.319510003935669	1522	24	being	be	VBG
umn.319510003935669	1522	25	tender	tender	JJ
umn.319510003935669	1522	26	and	and	CC
umn.319510003935669	1522	27	of	of	IN
umn.319510003935669	1522	28	a	a	DT
umn.319510003935669	1522	29	delicate	delicate	JJ
umn.319510003935669	1522	30	flavor	flavor	NN
umn.319510003935669	1522	31	.	.	.
umn.319510003935669	1523	1	A	a	DT
umn.319510003935669	1523	2	young	young	JJ
umn.319510003935669	1523	3	well	well	RB
umn.319510003935669	1523	4	-	-	HYPH
umn.319510003935669	1523	5	fed	feed	VBN
umn.319510003935669	1523	6	chicken	chicken	NN
umn.319510003935669	1523	7	is	be	VBZ
umn.319510003935669	1523	8	the	the	DT
umn.319510003935669	1523	9	most	most	RBS
umn.319510003935669	1523	10	digestible	digestible	JJ
umn.319510003935669	1523	11	of	of	IN
umn.319510003935669	1523	12	animal	animal	NN
umn.319510003935669	1523	13	foods	food	NNS
umn.319510003935669	1523	14	.	.	.
umn.319510003935669	1524	1	The	the	DT
umn.319510003935669	1524	2	short-	short-	NNS
umn.319510003935669	1524	3	legged	legged	JJ
umn.319510003935669	1524	4	fowls	fowl	NNS
umn.319510003935669	1524	5	are	be	VBP
umn.319510003935669	1524	6	more	more	RBR
umn.319510003935669	1524	7	delicate	delicate	JJ
umn.319510003935669	1524	8	in	in	IN
umn.319510003935669	1524	9	flavor	flavor	NN
umn.319510003935669	1524	10	.	.	.
umn.319510003935669	1525	1	The	the	DT
umn.319510003935669	1525	2	flesh	flesh	NN
umn.319510003935669	1525	3	of	of	IN
umn.319510003935669	1525	4	ducks	duck	NNS
umn.319510003935669	1525	5	and	and	CC
umn.319510003935669	1525	6	geese	goose	NNS
umn.319510003935669	1525	7	is	be	VBZ
umn.319510003935669	1525	8	more	more	RBR
umn.319510003935669	1525	9	difficult	difficult	JJ
umn.319510003935669	1525	10	of	of	IN
umn.319510003935669	1525	11	digestion	digestion	NN
umn.319510003935669	1525	12	.	.	.
umn.319510003935669	1526	1	Fowls	fowl	NNS
umn.319510003935669	1526	2	should	should	MD
umn.319510003935669	1526	3	be	be	VB
umn.319510003935669	1526	4	cooked	cook	VBN
umn.319510003935669	1526	5	in	in	IN
umn.319510003935669	1526	6	water	water	NN
umn.319510003935669	1526	7	,	,	,
umn.319510003935669	1526	8	to	to	TO
umn.319510003935669	1526	9	make	make	VB
umn.319510003935669	1526	10	them	-PRON-	PRP
umn.319510003935669	1526	11	tender	tender	JJ
umn.319510003935669	1526	12	.	.	.
umn.319510003935669	1527	1	Young	young	JJ
umn.319510003935669	1527	2	chickens	chicken	NNS
umn.319510003935669	1527	3	may	may	MD
umn.319510003935669	1527	4	be	be	VB
umn.319510003935669	1527	5	broiled	broil	VBN
umn.319510003935669	1527	6	or	or	CC
umn.319510003935669	1527	7	roasted	roast	VBN
umn.319510003935669	1527	8	.	.	.
umn.319510003935669	1528	1	A	a	DT
umn.319510003935669	1528	2	chicken	chicken	NN
umn.319510003935669	1528	3	is	be	VBZ
umn.319510003935669	1528	4	known	know	VBN
umn.319510003935669	1528	5	by	by	IN
umn.319510003935669	1528	6	soft	soft	JJ
umn.319510003935669	1528	7	feet	foot	NNS
umn.319510003935669	1528	8	,	,	,
umn.319510003935669	1528	9	smooth	smooth	JJ
umn.319510003935669	1528	10	skin	skin	NN
umn.319510003935669	1528	11	,	,	,
umn.319510003935669	1528	12	and	and	CC
umn.319510003935669	1528	13	soft	soft	JJ
umn.319510003935669	1528	14	cartilage	cartilage	NN
umn.319510003935669	1528	15	at	at	IN
umn.319510003935669	1528	16	the	the	DT
umn.319510003935669	1528	17	end	end	NN
umn.319510003935669	1528	18	of	of	IN
umn.319510003935669	1528	19	the	the	DT
umn.319510003935669	1528	20	breast	breast	NN
umn.319510003935669	1528	21	bone	bone	NN
umn.319510003935669	1528	22	.	.	.
umn.319510003935669	1529	1	An	an	DT
umn.319510003935669	1529	2	abundance	abundance	NN
umn.319510003935669	1529	3	of	of	IN
umn.319510003935669	1529	4	pin	pin	NN
umn.319510003935669	1529	5	feathers	feather	NNS
umn.319510003935669	1529	6	always	always	RB
umn.319510003935669	1529	7	indicates	indicate	VBZ
umn.319510003935669	1529	8	a	a	DT
umn.319510003935669	1529	9	young	young	JJ
umn.319510003935669	1529	10	bird	bird	NN
umn.319510003935669	1529	11	,	,	,
umn.319510003935669	1529	12	while	while	IN
umn.319510003935669	1529	13	the	the	DT
umn.319510003935669	1529	14	presence	presence	NN
umn.319510003935669	1529	15	of	of	IN
umn.319510003935669	1529	16	long	long	JJ
umn.319510003935669	1529	17	hairs	hair	NNS
umn.319510003935669	1529	18	over	over	IN
umn.319510003935669	1529	19	the	the	DT
umn.319510003935669	1529	20	skin	skin	NN
umn.319510003935669	1529	21	indicates	indicate	VBZ
umn.319510003935669	1529	22	age	age	NN
umn.319510003935669	1529	23	.	.	.
umn.319510003935669	1530	1	In	in	IN
umn.319510003935669	1530	2	a	a	DT
umn.319510003935669	1530	3	fowl	fowl	NN
umn.319510003935669	1530	4	,	,	,
umn.319510003935669	1530	5	the	the	DT
umn.319510003935669	1530	6	feet	foot	NNS
umn.319510003935669	1530	7	have	have	VBP
umn.319510003935669	1530	8	become	become	VBN
umn.319510003935669	1530	9	hard	hard	JJ
umn.319510003935669	1530	10	and	and	CC
umn.319510003935669	1530	11	dry	dry	JJ
umn.319510003935669	1530	12	,	,	,
umn.319510003935669	1530	13	with	with	IN
umn.319510003935669	1530	14	coarse	coarse	JJ
umn.319510003935669	1530	15	scales	scale	NNS
umn.319510003935669	1530	16	,	,	,
umn.319510003935669	1530	17	and	and	CC
umn.319510003935669	1530	18	the	the	DT
umn.319510003935669	1530	19	cartilage	cartilage	NN
umn.319510003935669	1530	20	at	at	IN
umn.319510003935669	1530	21	the	the	DT
umn.319510003935669	1530	22	end	end	NN
umn.319510003935669	1530	23	of	of	IN
umn.319510003935669	1530	24	the	the	DT
umn.319510003935669	1530	25	breast	breast	NN
umn.319510003935669	1530	26	bone	bone	NN
umn.319510003935669	1530	27	has	have	VBZ
umn.319510003935669	1530	28	become	become	VBN
umn.319510003935669	1530	29	ossified	ossified	JJ
umn.319510003935669	1530	30	,	,	,
umn.319510003935669	1530	31	or	or	CC
umn.319510003935669	1530	32	turned	turn	VBN
umn.319510003935669	1530	33	to	to	IN
umn.319510003935669	1530	34	bone	bone	NN
umn.319510003935669	1530	35	.	.	.
umn.319510003935669	1531	1	FRIED	FRIED	NNP
umn.319510003935669	1531	2	CHICKEN	CHICKEN	NNP
umn.319510003935669	1531	3	:	:	:
umn.319510003935669	1531	4	Clean	clean	JJ
umn.319510003935669	1531	5	,	,	,
umn.319510003935669	1531	6	singe	singe	VB
umn.319510003935669	1531	7	,	,	,
umn.319510003935669	1531	8	and	and	CC
umn.319510003935669	1531	9	cut	cut	VBD
umn.319510003935669	1531	10	in	in	IN
umn.319510003935669	1531	11	pieces	piece	NNS
umn.319510003935669	1531	12	,	,	,
umn.319510003935669	1531	13	a	a	DT
umn.319510003935669	1531	14	young	young	JJ
umn.319510003935669	1531	15	chicken	chicken	NN
umn.319510003935669	1531	16	.	.	.
umn.319510003935669	1532	1	Plunge	plunge	VB
umn.319510003935669	1532	2	into	into	IN
umn.319510003935669	1532	3	cold	cold	JJ
umn.319510003935669	1532	4	water	water	NN
umn.319510003935669	1532	5	,	,	,
umn.319510003935669	1532	6	drain	drain	NN
umn.319510003935669	1532	7	,	,	,
umn.319510003935669	1532	8	but	but	CC
umn.319510003935669	1532	9	do	do	VBP
umn.319510003935669	1532	10	not	not	RB
umn.319510003935669	1532	11	wipe	wipe	VB
umn.319510003935669	1532	12	.	.	.
umn.319510003935669	1533	1	Sprinkle	sprinkle	VB
umn.319510003935669	1533	2	with	with	IN
umn.319510003935669	1533	3	salt	salt	NN
umn.319510003935669	1533	4	and	and	CC
umn.319510003935669	1533	5	pepper	pepper	NN
umn.319510003935669	1533	6	,	,	,
umn.319510003935669	1533	7	and	and	CC
umn.319510003935669	1533	8	roll	roll	VB
umn.319510003935669	1533	9	in	in	IN
umn.319510003935669	1533	10	flour	flour	NN
umn.319510003935669	1533	11	un	un	NNP
umn.319510003935669	1533	12	til	til	NNP
umn.319510003935669	1533	13	thickly	thickly	RB
umn.319510003935669	1533	14	coated	coat	VBN
umn.319510003935669	1533	15	.	.	.
umn.319510003935669	1534	1	Place	place	NN
umn.319510003935669	1534	2	three	three	CD
umn.319510003935669	1534	3	tbsp	tbsp	NN
umn.319510003935669	1534	4	.	.	.
umn.319510003935669	1535	1	fat	fat	JJ
umn.319510003935669	1535	2	in	in	IN
umn.319510003935669	1535	3	frying	fry	VBG
umn.319510003935669	1535	4	pan	pan	NN
umn.319510003935669	1535	5	,	,	,
umn.319510003935669	1535	6	and	and	CC
umn.319510003935669	1535	7	lay	lie	VBD
umn.319510003935669	1535	8	in	in	IN
umn.319510003935669	1535	9	the	the	DT
umn.319510003935669	1535	10	pieces	piece	NNS
umn.319510003935669	1535	11	of	of	IN
umn.319510003935669	1535	12	floured	floured	JJ
umn.319510003935669	1535	13	chicken	chicken	NN
umn.319510003935669	1535	14	.	.	.
umn.319510003935669	1536	1	Cook	cook	VB
umn.319510003935669	1536	2	slowly	slowly	RB
umn.319510003935669	1536	3	until	until	IN
umn.319510003935669	1536	4	tender	tender	NN
umn.319510003935669	1536	5	and	and	CC
umn.319510003935669	1536	6	well	well	RB
umn.319510003935669	1536	7	browned	browned	JJ
umn.319510003935669	1536	8	.	.	.
umn.319510003935669	1537	1	Serve	serve	VB
umn.319510003935669	1537	2	with	with	IN
umn.319510003935669	1537	3	white	white	JJ
umn.319510003935669	1537	4	sauce	sauce	NN
umn.319510003935669	1537	5	made	make	VBN
umn.319510003935669	1537	6	of	of	IN
umn.319510003935669	1537	7	milk	milk	NN
umn.319510003935669	1537	8	.	.	.
umn.319510003935669	1538	1	LESSON	lesson	NN
umn.319510003935669	1538	2	20	20	CD
umn.319510003935669	1538	3	.	.	.
umn.319510003935669	1539	1	Roast	Roast	NNP
umn.319510003935669	1539	2	CHICKEN	CHICKEN	NNP
umn.319510003935669	1539	3	:	:	:
umn.319510003935669	1539	4	Dress	dress	VB
umn.319510003935669	1539	5	,	,	,
umn.319510003935669	1539	6	clean	clean	JJ
umn.319510003935669	1539	7	,	,	,
umn.319510003935669	1539	8	stuff	stuff	NN
umn.319510003935669	1539	9	,	,	,
umn.319510003935669	1539	10	and	and	CC
umn.319510003935669	1539	11	truss	truss	NN
umn.319510003935669	1539	12	chicken	chicken	NN
umn.319510003935669	1539	13	.	.	.
umn.319510003935669	1540	1	Place	place	NN
umn.319510003935669	1540	2	on	on	IN
umn.319510003935669	1540	3	its	-PRON-	PRP$
umn.319510003935669	1540	4	back	back	NN
umn.319510003935669	1540	5	on	on	IN
umn.319510003935669	1540	6	rack	rack	NN
umn.319510003935669	1540	7	in	in	IN
umn.319510003935669	1540	8	dripping	drip	VBG
umn.319510003935669	1540	9	pan	pan	NN
umn.319510003935669	1540	10	,	,	,
umn.319510003935669	1540	11	rub	rub	VB
umn.319510003935669	1540	12	a	a	DT
umn.319510003935669	1540	13	COOKING	cooking	NN
umn.319510003935669	1540	14	77	77	CD
umn.319510003935669	1540	15	entire	entire	JJ
umn.319510003935669	1540	16	surface	surface	NN
umn.319510003935669	1540	17	with	with	IN
umn.319510003935669	1540	18	salt	salt	NN
umn.319510003935669	1540	19	,	,	,
umn.319510003935669	1540	20	and	and	CC
umn.319510003935669	1540	21	spread	spread	VBD
umn.319510003935669	1540	22	breast	breast	NN
umn.319510003935669	1540	23	and	and	CC
umn.319510003935669	1540	24	legs	leg	NNS
umn.319510003935669	1540	25	with	with	IN
umn.319510003935669	1540	26	three	three	CD
umn.319510003935669	1540	27	tablespoons	tablespoon	NNS
umn.319510003935669	1540	28	butter	butter	NN
umn.319510003935669	1540	29	,	,	,
umn.319510003935669	1540	30	mixed	mix	VBN
umn.319510003935669	1540	31	with	with	IN
umn.319510003935669	1540	32	two	two	CD
umn.319510003935669	1540	33	tablespoons	tablespoon	NNS
umn.319510003935669	1540	34	flour	flour	NN
umn.319510003935669	1540	35	and	and	CC
umn.319510003935669	1540	36	rubbed	rub	VBD
umn.319510003935669	1540	37	till	till	IN
umn.319510003935669	1540	38	creamy	creamy	JJ
umn.319510003935669	1540	39	.	.	.
umn.319510003935669	1541	1	Dredge	dredge	VB
umn.319510003935669	1541	2	bottom	bottom	NN
umn.319510003935669	1541	3	of	of	IN
umn.319510003935669	1541	4	pan	pan	NN
umn.319510003935669	1541	5	with	with	IN
umn.319510003935669	1541	6	flour	flour	NN
umn.319510003935669	1541	7	.	.	.
umn.319510003935669	1542	1	Place	place	NN
umn.319510003935669	1542	2	in	in	IN
umn.319510003935669	1542	3	a	a	DT
umn.319510003935669	1542	4	hot	hot	JJ
umn.319510003935669	1542	5	oven	oven	NN
umn.319510003935669	1542	6	.	.	.
umn.319510003935669	1543	1	When	when	WRB
umn.319510003935669	1543	2	flour	flour	NN
umn.319510003935669	1543	3	is	be	VBZ
umn.319510003935669	1543	4	well	well	RB
umn.319510003935669	1543	5	browned	browned	JJ
umn.319510003935669	1543	6	,	,	,
umn.319510003935669	1543	7	reduce	reduce	VB
umn.319510003935669	1543	8	the	the	DT
umn.319510003935669	1543	9	heat	heat	NN
umn.319510003935669	1543	10	,	,	,
umn.319510003935669	1543	11	then	then	RB
umn.319510003935669	1543	12	baste	baste	VB
umn.319510003935669	1543	13	.	.	.
umn.319510003935669	1544	1	Baste	baste	VB
umn.319510003935669	1544	2	every	every	DT
umn.319510003935669	1544	3	ten	ten	CD
umn.319510003935669	1544	4	minutes	minute	NNS
umn.319510003935669	1544	5	until	until	IN
umn.319510003935669	1544	6	chicken	chicken	NN
umn.319510003935669	1544	7	is	be	VBZ
umn.319510003935669	1544	8	cooked	cook	VBN
umn.319510003935669	1544	9	.	.	.
umn.319510003935669	1545	1	For	for	IN
umn.319510003935669	1545	2	basting	baste	VBG
umn.319510003935669	1545	3	,	,	,
umn.319510003935669	1545	4	use	use	VB
umn.319510003935669	1545	5	one	one	CD
umn.319510003935669	1545	6	-	-	HYPH
umn.319510003935669	1545	7	fourth	fourth	NN
umn.319510003935669	1545	8	cup	cup	NN
umn.319510003935669	1545	9	butter	butter	NN
umn.319510003935669	1545	10	melted	melt	VBD
umn.319510003935669	1545	11	in	in	IN
umn.319510003935669	1545	12	two	two	CD
umn.319510003935669	1545	13	-	-	HYPH
umn.319510003935669	1545	14	thirds	third	NNS
umn.319510003935669	1545	15	cup	cup	NN
umn.319510003935669	1545	16	boiling	boiling	NN
umn.319510003935669	1545	17	water	water	NN
umn.319510003935669	1545	18	.	.	.
umn.319510003935669	1546	1	After	after	IN
umn.319510003935669	1546	2	this	this	DT
umn.319510003935669	1546	3	is	be	VBZ
umn.319510003935669	1546	4	all	all	DT
umn.319510003935669	1546	5	used	use	VBN
umn.319510003935669	1546	6	,	,	,
umn.319510003935669	1546	7	baste	baste	VB
umn.319510003935669	1546	8	with	with	IN
umn.319510003935669	1546	9	the	the	DT
umn.319510003935669	1546	10	fat	fat	NN
umn.319510003935669	1546	11	in	in	IN
umn.319510003935669	1546	12	the	the	DT
umn.319510003935669	1546	13	pan	pan	NN
umn.319510003935669	1546	14	.	.	.
umn.319510003935669	1547	1	If	if	IN
umn.319510003935669	1547	2	necessary	necessary	JJ
umn.319510003935669	1547	3	to	to	TO
umn.319510003935669	1547	4	prevent	prevent	VB
umn.319510003935669	1547	5	the	the	DT
umn.319510003935669	1547	6	flour	flour	NN
umn.319510003935669	1547	7	's	's	POS
umn.319510003935669	1547	8	burning	burning	NN
umn.319510003935669	1547	9	,	,	,
umn.319510003935669	1547	10	add	add	VB
umn.319510003935669	1547	11	one	one	CD
umn.319510003935669	1547	12	cup	cup	NN
umn.319510003935669	1547	13	boiling	boiling	NN
umn.319510003935669	1547	14	water	water	NN
umn.319510003935669	1547	15	in	in	IN
umn.319510003935669	1547	16	the	the	DT
umn.319510003935669	1547	17	pan	pan	NN
umn.319510003935669	1547	18	.	.	.
umn.319510003935669	1548	1	Turn	turn	VB
umn.319510003935669	1548	2	chicken	chicken	NN
umn.319510003935669	1548	3	freely	freely	RB
umn.319510003935669	1548	4	,	,	,
umn.319510003935669	1548	5	while	while	IN
umn.319510003935669	1548	6	cooking	cooking	NN
umn.319510003935669	1548	7	,	,	,
umn.319510003935669	1548	8	that	that	IN
umn.319510003935669	1548	9	it	-PRON-	PRP
umn.319510003935669	1548	10	may	may	MD
umn.319510003935669	1548	11	brown	brown	VB
umn.319510003935669	1548	12	evenly	evenly	RB
umn.319510003935669	1548	13	.	.	.
umn.319510003935669	1549	1	"	"	``
umn.319510003935669	1549	2	If	if	IN
umn.319510003935669	1549	3	a	a	DT
umn.319510003935669	1549	4	thick	thick	JJ
umn.319510003935669	1549	5	crust	crust	NN
umn.319510003935669	1549	6	is	be	VBZ
umn.319510003935669	1549	7	desired	desire	VBN
umn.319510003935669	1549	8	,	,	,
umn.319510003935669	1549	9	dredge	dredge	VB
umn.319510003935669	1549	10	with	with	IN
umn.319510003935669	1549	11	flour	flour	NN
umn.319510003935669	1549	12	two	two	CD
umn.319510003935669	1549	13	or	or	CC
umn.319510003935669	1549	14	three	three	CD
umn.319510003935669	1549	15	times	time	NNS
umn.319510003935669	1549	16	during	during	IN
umn.319510003935669	1549	17	the	the	DT
umn.319510003935669	1549	18	cooking	cooking	NN
umn.319510003935669	1549	19	.	.	.
umn.319510003935669	1550	1	To	to	TO
umn.319510003935669	1550	2	make	make	VB
umn.319510003935669	1550	3	a	a	DT
umn.319510003935669	1550	4	glazed	glazed	JJ
umn.319510003935669	1550	5	surface	surface	NN
umn.319510003935669	1550	6	,	,	,
umn.319510003935669	1550	7	omit	omit	VB
umn.319510003935669	1550	8	the	the	DT
umn.319510003935669	1550	9	flour	flour	NN
umn.319510003935669	1550	10	,	,	,
umn.319510003935669	1550	11	and	and	CC
umn.319510003935669	1550	12	spread	spread	VBD
umn.319510003935669	1550	13	the	the	DT
umn.319510003935669	1550	14	surface	surface	NN
umn.319510003935669	1550	15	with	with	IN
umn.319510003935669	1550	16	butter	butter	NN
umn.319510003935669	1550	17	,	,	,
umn.319510003935669	1550	18	basting	baste	VBG
umn.319510003935669	1550	19	as	as	IN
umn.319510003935669	1550	20	before	before	RB
umn.319510003935669	1550	21	.	.	.
umn.319510003935669	1551	1	When	when	WRB
umn.319510003935669	1551	2	the	the	DT
umn.319510003935669	1551	3	breast	breast	NN
umn.319510003935669	1551	4	is	be	VBZ
umn.319510003935669	1551	5	tender	tender	JJ
umn.319510003935669	1551	6	,	,	,
umn.319510003935669	1551	7	the	the	DT
umn.319510003935669	1551	8	bird	bird	NN
umn.319510003935669	1551	9	is	be	VBZ
umn.319510003935669	1551	10	sufficiently	sufficiently	RB
umn.319510003935669	1551	11	cooked	cook	VBN
umn.319510003935669	1551	12	.	.	.
umn.319510003935669	1552	1	A	a	DT
umn.319510003935669	1552	2	four	four	CD
umn.319510003935669	1552	3	-	-	HYPH
umn.319510003935669	1552	4	pound	pound	NN
umn.319510003935669	1552	5	chicken	chicken	NN
umn.319510003935669	1552	6	requires	require	VBZ
umn.319510003935669	1552	7	about	about	RB
umn.319510003935669	1552	8	one	one	CD
umn.319510003935669	1552	9	and	and	CC
umn.319510003935669	1552	10	one	one	CD
umn.319510003935669	1552	11	-	-	HYPH
umn.319510003935669	1552	12	half	half	NN
umn.319510003935669	1552	13	hours	hour	NNS
umn.319510003935669	1552	14	.	.	.
umn.319510003935669	1553	1	STUFFING	stuffing	NN
umn.319510003935669	1553	2	FOR	for	IN
umn.319510003935669	1553	3	Roast	roast	NN
umn.319510003935669	1553	4	:	:	:
umn.319510003935669	1553	5	1	1	CD
umn.319510003935669	1553	6	cup	cup	NN
umn.319510003935669	1553	7	cracker	cracker	NN
umn.319510003935669	1553	8	crumbs	crumb	NNS
umn.319510003935669	1553	9	,	,	,
umn.319510003935669	1553	10	1	1	CD
umn.319510003935669	1553	11	-	-	SYM
umn.319510003935669	1553	12	3	3	CD
umn.319510003935669	1553	13	cup	cup	NN
umn.319510003935669	1553	14	butter	butter	NN
umn.319510003935669	1553	15	,	,	,
umn.319510003935669	1553	16	powdered	powder	VBN
umn.319510003935669	1553	17	sage	sage	NN
umn.319510003935669	1553	18	or	or	CC
umn.319510003935669	1553	19	marjoram	marjoram	NN
umn.319510003935669	1553	20	,	,	,
umn.319510003935669	1553	21	salt	salt	NN
umn.319510003935669	1553	22	,	,	,
umn.319510003935669	1553	23	pepper	pepper	NN
umn.319510003935669	1553	24	,	,	,
umn.319510003935669	1553	25	1	1	CD
umn.319510003935669	1553	26	-	-	SYM
umn.319510003935669	1553	27	3	3	CD
umn.319510003935669	1553	28	cup	cup	NN
umn.319510003935669	1553	29	boiling	boiling	NN
umn.319510003935669	1553	30	water	water	NN
umn.319510003935669	1553	31	.	.	.
umn.319510003935669	1554	1	Place	place	VB
umn.319510003935669	1554	2	the	the	DT
umn.319510003935669	1554	3	seasonings	seasoning	NNS
umn.319510003935669	1554	4	in	in	IN
umn.319510003935669	1554	5	the	the	DT
umn.319510003935669	1554	6	cracker	cracker	NN
umn.319510003935669	1554	7	crumbs	crumb	NNS
umn.319510003935669	1554	8	,	,	,
umn.319510003935669	1554	9	melt	melt	VB
umn.319510003935669	1554	10	the	the	DT
umn.319510003935669	1554	11	butter	butter	NN
umn.319510003935669	1554	12	in	in	IN
umn.319510003935669	1554	13	the	the	DT
umn.319510003935669	1554	14	hot	hot	JJ
umn.319510003935669	1554	15	water	water	NN
umn.319510003935669	1554	16	and	and	CC
umn.319510003935669	1554	17	pour	pour	VB
umn.319510003935669	1554	18	over	over	IN
umn.319510003935669	1554	19	the	the	DT
umn.319510003935669	1554	20	crackers	cracker	NNS
umn.319510003935669	1554	21	and	and	CC
umn.319510003935669	1554	22	seasonings	seasoning	NNS
umn.319510003935669	1554	23	.	.	.
umn.319510003935669	1555	1	Mix	mix	VB
umn.319510003935669	1555	2	thoroughly	thoroughly	RB
umn.319510003935669	1555	3	with	with	IN
umn.319510003935669	1555	4	the	the	DT
umn.319510003935669	1555	5	hands	hand	NNS
umn.319510003935669	1555	6	,	,	,
umn.319510003935669	1555	7	to	to	IN
umn.319510003935669	1555	8	a	a	DT
umn.319510003935669	1555	9	pulpy	pulpy	JJ
umn.319510003935669	1555	10	mass	mass	NN
umn.319510003935669	1555	11	.	.	.
umn.319510003935669	1556	1	Place	place	VB
umn.319510003935669	1556	2	in	in	IN
umn.319510003935669	1556	3	the	the	DT
umn.319510003935669	1556	4	chicken	chicken	NN
umn.319510003935669	1556	5	.	.	.
umn.319510003935669	1557	1	If	if	IN
umn.319510003935669	1557	2	any	any	DT
umn.319510003935669	1557	3	remains	remain	NNS
umn.319510003935669	1557	4	after	after	IN
umn.319510003935669	1557	5	filling	fill	VBG
umn.319510003935669	1557	6	the	the	DT
umn.319510003935669	1557	7	chicken	chicken	NN
umn.319510003935669	1557	8	,	,	,
umn.319510003935669	1557	9	it	-PRON-	PRP
umn.319510003935669	1557	10	may	may	MD
umn.319510003935669	1557	11	be	be	VB
umn.319510003935669	1557	12	placed	place	VBN
umn.319510003935669	1557	13	in	in	IN
umn.319510003935669	1557	14	the	the	DT
umn.319510003935669	1557	15	pan	pan	NN
umn.319510003935669	1557	16	,	,	,
umn.319510003935669	1557	17	at	at	IN
umn.319510003935669	1557	18	one	one	CD
umn.319510003935669	1557	19	side	side	NN
umn.319510003935669	1557	20	.	.	.
umn.319510003935669	1558	1	GRAVY	gravy	NN
umn.319510003935669	1558	2	FOR	for	IN
umn.319510003935669	1558	3	Roast	roast	NN
umn.319510003935669	1558	4	:	:	:
umn.319510003935669	1558	5	Pour	pour	VB
umn.319510003935669	1558	6	in	in	IN
umn.319510003935669	1558	7	the	the	DT
umn.319510003935669	1558	8	liquid	liquid	NN
umn.319510003935669	1558	9	from	from	IN
umn.319510003935669	1558	10	the	the	DT
umn.319510003935669	1558	11	pan	pan	NN
umn.319510003935669	1558	12	in	in	IN
umn.319510003935669	1558	13	which	which	WDT
umn.319510003935669	1558	14	the	the	DT
umn.319510003935669	1558	15	chicken	chicken	NN
umn.319510003935669	1558	16	has	have	VBZ
umn.319510003935669	1558	17	been	be	VBN
umn.319510003935669	1558	18	roasted	roast	VBN
umn.319510003935669	1558	19	.	.	.
umn.319510003935669	1559	1	Skim	skim	VB
umn.319510003935669	1559	2	four	four	CD
umn.319510003935669	1559	3	tablespoons	tablespoon	NNS
umn.319510003935669	1559	4	fat	fat	JJ
umn.319510003935669	1559	5	from	from	IN
umn.319510003935669	1559	6	the	the	DT
umn.319510003935669	1559	7	liquid	liquid	NN
umn.319510003935669	1559	8	;	;	:
umn.319510003935669	1559	9	return	return	VB
umn.319510003935669	1559	10	this	this	DT
umn.319510003935669	1559	11	fat	fat	NN
umn.319510003935669	1559	12	to	to	IN
umn.319510003935669	1559	13	the	the	DT
umn.319510003935669	1559	14	pan	pan	NN
umn.319510003935669	1559	15	;	;	:
umn.319510003935669	1559	16	stir	stir	VB
umn.319510003935669	1559	17	into	into	IN
umn.319510003935669	1559	18	it	-PRON-	PRP
umn.319510003935669	1559	19	four	four	CD
umn.319510003935669	1559	20	tablespoons	tablespoon	NNS
umn.319510003935669	1559	21	flour	flour	NN
umn.319510003935669	1559	22	;	;	:
umn.319510003935669	1559	23	brown	brown	JJ
umn.319510003935669	1559	24	.	.	.
umn.319510003935669	1560	1	Add	add	VB
umn.319510003935669	1560	2	two	two	CD
umn.319510003935669	1560	3	cups	cup	NNS
umn.319510003935669	1560	4	of	of	IN
umn.319510003935669	1560	5	the	the	DT
umn.319510003935669	1560	6	stock	stock	NN
umn.319510003935669	1560	7	in	in	IN
umn.319510003935669	1560	8	which	which	WDT
umn.319510003935669	1560	9	giblets	giblet	NNS
umn.319510003935669	1560	10	,	,	,
umn.319510003935669	1560	11	neck	neck	NN
umn.319510003935669	1560	12	,	,	,
umn.319510003935669	1560	13	and	and	CC
umn.319510003935669	1560	14	tips	tip	NNS
umn.319510003935669	1560	15	of	of	IN
umn.319510003935669	1560	16	wings	wing	NNS
umn.319510003935669	1560	17	have	have	VBP
umn.319510003935669	1560	18	been	be	VBN
umn.319510003935669	1560	19	boiled	boil	VBN
umn.319510003935669	1560	20	.	.	.
umn.319510003935669	1561	1	Cook	cook	VB
umn.319510003935669	1561	2	five	five	CD
umn.319510003935669	1561	3	minutes	minute	NNS
umn.319510003935669	1561	4	;	;	:
umn.319510003935669	1561	5	season	season	NN
umn.319510003935669	1561	6	with	with	IN
umn.319510003935669	1561	7	salt	salt	NN
umn.319510003935669	1561	8	and	and	CC
umn.319510003935669	1561	9	pepper	pepper	NN
umn.319510003935669	1561	10	,	,	,
umn.319510003935669	1561	11	then	then	RB
umn.319510003935669	1561	12	strain	strain	VB
umn.319510003935669	1561	13	.	.	.
umn.319510003935669	1562	1	The	the	DT
umn.319510003935669	1562	2	remaining	remain	VBG
umn.319510003935669	1562	3	fat	fat	NN
umn.319510003935669	1562	4	may	may	MD
umn.319510003935669	1562	5	be	be	VB
umn.319510003935669	1562	6	used	use	VBN
umn.319510003935669	1562	7	for	for	IN
umn.319510003935669	1562	8	sauteing	saute	VBG
umn.319510003935669	1562	9	sliced	slice	VBN
umn.319510003935669	1562	10	potatoes	potato	NNS
umn.319510003935669	1562	11	.	.	.
umn.319510003935669	1563	1	For	for	IN
umn.319510003935669	1563	2	Giblet	Giblet	NNP
umn.319510003935669	1563	3	Gravy	Gravy	NNP
umn.319510003935669	1563	4	,	,	,
umn.319510003935669	1563	5	add	add	VB
umn.319510003935669	1563	6	to	to	IN
umn.319510003935669	1563	7	the	the	DT
umn.319510003935669	1563	8	foregoing	forego	VBG
umn.319510003935669	1563	9	the	the	DT
umn.319510003935669	1563	10	giblets	giblet	NNS
umn.319510003935669	1563	11	(	(	-LRB-
umn.319510003935669	1563	12	heart	heart	NN
umn.319510003935669	1563	13	,	,	,
umn.319510003935669	1563	14	liver	liver	NN
umn.319510003935669	1563	15	and	and	CC
umn.319510003935669	1563	16	gizzard	gizzard	NN
umn.319510003935669	1563	17	)	)	-RRB-
umn.319510003935669	1563	18	,	,	,
umn.319510003935669	1563	19	finely	finely	RB
umn.319510003935669	1563	20	chopped	chop	VBN
umn.319510003935669	1563	21	.	.	.
umn.319510003935669	1564	1	LESSON	LESSON	NNP
umn.319510003935669	1564	2	21	21	CD
umn.319510003935669	1564	3	.	.	.
umn.319510003935669	1565	1	GREEN	green	JJ
umn.319510003935669	1565	2	VEGETABLES	vegetable	NNS
umn.319510003935669	1565	3	are	be	VBP
umn.319510003935669	1565	4	less	less	RBR
umn.319510003935669	1565	5	nutritious	nutritious	JJ
umn.319510003935669	1565	6	than	than	IN
umn.319510003935669	1565	7	roots	root	NNS
umn.319510003935669	1565	8	and	and	CC
umn.319510003935669	1565	9	tubers	tuber	NNS
umn.319510003935669	1565	10	.	.	.
umn.319510003935669	1566	1	They	-PRON-	PRP
umn.319510003935669	1566	2	are	be	VBP
umn.319510003935669	1566	3	valued	value	VBN
umn.319510003935669	1566	4	as	as	IN
umn.319510003935669	1566	5	foods	food	NNS
umn.319510003935669	1566	6	,	,	,
umn.319510003935669	1566	7	mainly	mainly	RB
umn.319510003935669	1566	8	for	for	IN
umn.319510003935669	1566	9	their	-PRON-	PRP$
umn.319510003935669	1566	10	minerals	mineral	NNS
umn.319510003935669	1566	11	COOKING	COOKING	NNP
umn.319510003935669	1566	12	79	79	CD
umn.319510003935669	1566	13	Plain	Plain	NNP
umn.319510003935669	1566	14	Cake	Cake	NNP
umn.319510003935669	1566	15	:	:	:
umn.319510003935669	1566	16	3	3	CD
umn.319510003935669	1566	17	tbsp	tbsp	NN
umn.319510003935669	1566	18	.	.	.
umn.319510003935669	1567	1	butter	butter	NN
umn.319510003935669	1567	2	,	,	,
umn.319510003935669	1567	3	1	1	CD
umn.319510003935669	1567	4	-	-	SYM
umn.319510003935669	1567	5	2	2	CD
umn.319510003935669	1567	6	cup	cup	NN
umn.319510003935669	1567	7	pulverized	pulverize	VBD
umn.319510003935669	1567	8	sugar	sugar	NN
umn.319510003935669	1567	9	,	,	,
umn.319510003935669	1567	10	1	1	CD
umn.319510003935669	1567	11	egg	egg	NN
umn.319510003935669	1567	12	,	,	,
umn.319510003935669	1567	13	1	1	CD
umn.319510003935669	1567	14	-	-	SYM
umn.319510003935669	1567	15	4	4	CD
umn.319510003935669	1567	16	cup	cup	NN
umn.319510003935669	1567	17	milk	milk	NN
umn.319510003935669	1567	18	,	,	,
umn.319510003935669	1567	19	1	1	CD
umn.319510003935669	1567	20	tsp	tsp	NN
umn.319510003935669	1567	21	.	.	.
umn.319510003935669	1568	1	baking	baking	NN
umn.319510003935669	1568	2	powder	powder	NN
umn.319510003935669	1568	3	,	,	,
umn.319510003935669	1568	4	3	3	CD
umn.319510003935669	1568	5	-	-	SYM
umn.319510003935669	1568	6	4	4	CD
umn.319510003935669	1568	7	cup	cup	NN
umn.319510003935669	1568	8	flour	flour	NN
umn.319510003935669	1568	9	,	,	,
umn.319510003935669	1568	10	1	1	CD
umn.319510003935669	1568	11	-	-	SYM
umn.319510003935669	1568	12	8	8	CD
umn.319510003935669	1568	13	tsp	tsp	NN
umn.319510003935669	1568	14	.	.	.
umn.319510003935669	1569	1	spice	spice	NN
umn.319510003935669	1569	2	or	or	CC
umn.319510003935669	1569	3	1	1	CD
umn.319510003935669	1569	4	-	-	SYM
umn.319510003935669	1569	5	4	4	CD
umn.319510003935669	1569	6	tsp	tsp	NN
umn.319510003935669	1569	7	.	.	.
umn.319510003935669	1570	1	vanilla	vanilla	NN
umn.319510003935669	1570	2	.	.	.
umn.319510003935669	1571	1	Sift	sift	VB
umn.319510003935669	1571	2	together	together	RB
umn.319510003935669	1571	3	the	the	DT
umn.319510003935669	1571	4	flour	flour	NN
umn.319510003935669	1571	5	,	,	,
umn.319510003935669	1571	6	baking	baking	NN
umn.319510003935669	1571	7	powder	powder	NN
umn.319510003935669	1571	8	,	,	,
umn.319510003935669	1571	9	and	and	CC
umn.319510003935669	1571	10	spice	spice	NN
umn.319510003935669	1571	11	.	.	.
umn.319510003935669	1572	1	Cream	cream	VB
umn.319510003935669	1572	2	the	the	DT
umn.319510003935669	1572	3	butter	butter	NN
umn.319510003935669	1572	4	,	,	,
umn.319510003935669	1572	5	and	and	CC
umn.319510003935669	1572	6	work	work	VB
umn.319510003935669	1572	7	the	the	DT
umn.319510003935669	1572	8	sugar	sugar	NN
umn.319510003935669	1572	9	into	into	IN
umn.319510003935669	1572	10	it	-PRON-	PRP
umn.319510003935669	1572	11	gradually	gradually	RB
umn.319510003935669	1572	12	.	.	.
umn.319510003935669	1573	1	Separate	separate	VB
umn.319510003935669	1573	2	the	the	DT
umn.319510003935669	1573	3	yolk	yolk	NN
umn.319510003935669	1573	4	and	and	CC
umn.319510003935669	1573	5	the	the	DT
umn.319510003935669	1573	6	white	white	NN
umn.319510003935669	1573	7	of	of	IN
umn.319510003935669	1573	8	the	the	DT
umn.319510003935669	1573	9	egg	egg	NN
umn.319510003935669	1573	10	;	;	:
umn.319510003935669	1573	11	beat	beat	VBD
umn.319510003935669	1573	12	the	the	DT
umn.319510003935669	1573	13	yolk	yolk	NN
umn.319510003935669	1573	14	well	well	RB
umn.319510003935669	1573	15	and	and	CC
umn.319510003935669	1573	16	pour	pour	VBP
umn.319510003935669	1573	17	the	the	DT
umn.319510003935669	1573	18	milk	milk	NN
umn.319510003935669	1573	19	into	into	IN
umn.319510003935669	1573	20	it	-PRON-	PRP
umn.319510003935669	1573	21	.	.	.
umn.319510003935669	1574	1	Add	add	VB
umn.319510003935669	1574	2	portions	portion	NNS
umn.319510003935669	1574	3	of	of	IN
umn.319510003935669	1574	4	this	this	DT
umn.319510003935669	1574	5	mixture	mixture	NN
umn.319510003935669	1574	6	and	and	CC
umn.319510003935669	1574	7	the	the	DT
umn.319510003935669	1574	8	dry	dry	JJ
umn.319510003935669	1574	9	ingredients	ingredient	NNS
umn.319510003935669	1574	10	alternately	alternately	RB
umn.319510003935669	1574	11	,	,	,
umn.319510003935669	1574	12	to	to	IN
umn.319510003935669	1574	13	the	the	DT
umn.319510003935669	1574	14	creamed	cream	VBN
umn.319510003935669	1574	15	butter	butter	NN
umn.319510003935669	1574	16	,	,	,
umn.319510003935669	1574	17	and	and	CC
umn.319510003935669	1574	18	stir	stir	VB
umn.319510003935669	1574	19	well	well	RB
umn.319510003935669	1574	20	to	to	TO
umn.319510003935669	1574	21	make	make	VB
umn.319510003935669	1574	22	a	a	DT
umn.319510003935669	1574	23	smooth	smooth	JJ
umn.319510003935669	1574	24	batter	batter	NN
umn.319510003935669	1574	25	.	.	.
umn.319510003935669	1575	1	Beat	beat	VB
umn.319510003935669	1575	2	the	the	DT
umn.319510003935669	1575	3	white	white	NN
umn.319510003935669	1575	4	of	of	IN
umn.319510003935669	1575	5	the	the	DT
umn.319510003935669	1575	6	egg	egg	NN
umn.319510003935669	1575	7	until	until	IN
umn.319510003935669	1575	8	stiff	stiff	JJ
umn.319510003935669	1575	9	,	,	,
umn.319510003935669	1575	10	and	and	CC
umn.319510003935669	1575	11	fold	fold	VB
umn.319510003935669	1575	12	it	-PRON-	PRP
umn.319510003935669	1575	13	lightly	lightly	RB
umn.319510003935669	1575	14	into	into	IN
umn.319510003935669	1575	15	the	the	DT
umn.319510003935669	1575	16	batter	batter	NN
umn.319510003935669	1575	17	.	.	.
umn.319510003935669	1576	1	Bake	bake	VB
umn.319510003935669	1576	2	from	from	IN
umn.319510003935669	1576	3	20	20	CD
umn.319510003935669	1576	4	to	to	TO
umn.319510003935669	1576	5	35	35	CD
umn.319510003935669	1576	6	minutes	minute	NNS
umn.319510003935669	1576	7	.	.	.
umn.319510003935669	1577	1	"	"	``
umn.319510003935669	1577	2	Try	try	VB
umn.319510003935669	1577	3	”	"	''
umn.319510003935669	1577	4	with	with	IN
umn.319510003935669	1577	5	a	a	DT
umn.319510003935669	1577	6	clean	clean	JJ
umn.319510003935669	1577	7	straw	straw	NN
umn.319510003935669	1577	8	or	or	CC
umn.319510003935669	1577	9	a	a	DT
umn.319510003935669	1577	10	fine	fine	JJ
umn.319510003935669	1577	11	skewer	skewer	NN
umn.319510003935669	1577	12	.	.	.
umn.319510003935669	1578	1	If	if	IN
umn.319510003935669	1578	2	the	the	DT
umn.319510003935669	1578	3	straw	straw	NN
umn.319510003935669	1578	4	is	be	VBZ
umn.319510003935669	1578	5	free	free	JJ
umn.319510003935669	1578	6	from	from	IN
umn.319510003935669	1578	7	dough	dough	NN
umn.319510003935669	1578	8	when	when	WRB
umn.319510003935669	1578	9	it	-PRON-	PRP
umn.319510003935669	1578	10	is	be	VBZ
umn.319510003935669	1578	11	removed	remove	VBN
umn.319510003935669	1578	12	from	from	IN
umn.319510003935669	1578	13	the	the	DT
umn.319510003935669	1578	14	cake	cake	NN
umn.319510003935669	1578	15	,	,	,
umn.319510003935669	1578	16	no	no	DT
umn.319510003935669	1578	17	further	further	JJ
umn.319510003935669	1578	18	baking	baking	NN
umn.319510003935669	1578	19	is	be	VBZ
umn.319510003935669	1578	20	required	require	VBN
umn.319510003935669	1578	21	.	.	.
umn.319510003935669	1579	1	Remove	remove	VB
umn.319510003935669	1579	2	the	the	DT
umn.319510003935669	1579	3	cake	cake	NN
umn.319510003935669	1579	4	from	from	IN
umn.319510003935669	1579	5	the	the	DT
umn.319510003935669	1579	6	pan	pan	NN
umn.319510003935669	1579	7	;	;	:
umn.319510003935669	1579	8	let	let	VB
umn.319510003935669	1579	9	it	-PRON-	PRP
umn.319510003935669	1579	10	stand	stand	VB
umn.319510003935669	1579	11	a	a	DT
umn.319510003935669	1579	12	few	few	JJ
umn.319510003935669	1579	13	minutes	minute	NNS
umn.319510003935669	1579	14	,	,	,
umn.319510003935669	1579	15	if	if	IN
umn.319510003935669	1579	16	baked	bake	VBN
umn.319510003935669	1579	17	on	on	IN
umn.319510003935669	1579	18	a	a	DT
umn.319510003935669	1579	19	greased	greased	JJ
umn.319510003935669	1579	20	paper	paper	NN
umn.319510003935669	1579	21	,	,	,
umn.319510003935669	1579	22	before	before	IN
umn.319510003935669	1579	23	removing	remove	VBG
umn.319510003935669	1579	24	the	the	DT
umn.319510003935669	1579	25	paper	paper	NN
umn.319510003935669	1579	26	.	.	.
umn.319510003935669	1580	1	After	after	IN
umn.319510003935669	1580	2	cooling	cool	VBG
umn.319510003935669	1580	3	,	,	,
umn.319510003935669	1580	4	it	-PRON-	PRP
umn.319510003935669	1580	5	may	may	MD
umn.319510003935669	1580	6	be	be	VB
umn.319510003935669	1580	7	iced	ice	VBN
umn.319510003935669	1580	8	.	.	.
umn.319510003935669	1581	1	If	if	IN
umn.319510003935669	1581	2	granulated	granulated	JJ
umn.319510003935669	1581	3	sugar	sugar	NN
umn.319510003935669	1581	4	is	be	VBZ
umn.319510003935669	1581	5	used	use	VBN
umn.319510003935669	1581	6	,	,	,
umn.319510003935669	1581	7	add	add	VB
umn.319510003935669	1581	8	1	1	CD
umn.319510003935669	1581	9	-	-	SYM
umn.319510003935669	1581	10	8	8	CD
umn.319510003935669	1581	11	cup	cup	NN
umn.319510003935669	1581	12	of	of	IN
umn.319510003935669	1581	13	flour	flour	NN
umn.319510003935669	1581	14	to	to	IN
umn.319510003935669	1581	15	the	the	DT
umn.319510003935669	1581	16	amount	amount	NN
umn.319510003935669	1581	17	given	give	VBN
umn.319510003935669	1581	18	in	in	IN
umn.319510003935669	1581	19	recipe	recipe	NN
umn.319510003935669	1581	20	.	.	.
umn.319510003935669	1582	1	If	if	IN
umn.319510003935669	1582	2	fruit	fruit	NN
umn.319510003935669	1582	3	is	be	VBZ
umn.319510003935669	1582	4	desired	desire	VBN
umn.319510003935669	1582	5	,	,	,
umn.319510003935669	1582	6	currants	currant	NNS
umn.319510003935669	1582	7	,	,	,
umn.319510003935669	1582	8	raisins	raisin	NNS
umn.319510003935669	1582	9	(	(	-LRB-
umn.319510003935669	1582	10	quartered	quarter	VBN
umn.319510003935669	1582	11	and	and	CC
umn.319510003935669	1582	12	seeded	seed	VBN
umn.319510003935669	1582	13	)	)	-RRB-
umn.319510003935669	1582	14	,	,	,
umn.319510003935669	1582	15	or	or	CC
umn.319510003935669	1582	16	citron	citron	NN
umn.319510003935669	1582	17	sliced	slice	VBN
umn.319510003935669	1582	18	,	,	,
umn.319510003935669	1582	19	may	may	MD
umn.319510003935669	1582	20	be	be	VB
umn.319510003935669	1582	21	rolled	roll	VBN
umn.319510003935669	1582	22	in	in	IN
umn.319510003935669	1582	23	flour	flour	NN
umn.319510003935669	1582	24	and	and	CC
umn.319510003935669	1582	25	added	add	VBD
umn.319510003935669	1582	26	to	to	IN
umn.319510003935669	1582	27	the	the	DT
umn.319510003935669	1582	28	dough	dough	NN
umn.319510003935669	1582	29	just	just	RB
umn.319510003935669	1582	30	before	before	IN
umn.319510003935669	1582	31	baking	bake	VBG
umn.319510003935669	1582	32	.	.	.
umn.319510003935669	1583	1	To	to	TO
umn.319510003935669	1583	2	make	make	VB
umn.319510003935669	1583	3	marble	marble	NN
umn.319510003935669	1583	4	cake	cake	NN
umn.319510003935669	1583	5	,	,	,
umn.319510003935669	1583	6	take	take	VB
umn.319510003935669	1583	7	out	out	RP
umn.319510003935669	1583	8	part	part	NN
umn.319510003935669	1583	9	of	of	IN
umn.319510003935669	1583	10	the	the	DT
umn.319510003935669	1583	11	batter	batter	NN
umn.319510003935669	1583	12	and	and	CC
umn.319510003935669	1583	13	stir	stir	VB
umn.319510003935669	1583	14	a	a	DT
umn.319510003935669	1583	15	little	little	JJ
umn.319510003935669	1583	16	cocoa	cocoa	NN
umn.319510003935669	1583	17	into	into	IN
umn.319510003935669	1583	18	it	-PRON-	PRP
umn.319510003935669	1583	19	.	.	.
umn.319510003935669	1584	1	Spread	spread	VB
umn.319510003935669	1584	2	half	half	PDT
umn.319510003935669	1584	3	the	the	DT
umn.319510003935669	1584	4	light	light	JJ
umn.319510003935669	1584	5	batter	batter	NN
umn.319510003935669	1584	6	in	in	IN
umn.319510003935669	1584	7	the	the	DT
umn.319510003935669	1584	8	pan	pan	NN
umn.319510003935669	1584	9	,	,	,
umn.319510003935669	1584	10	then	then	RB
umn.319510003935669	1584	11	scatter	scatter	VB
umn.319510003935669	1584	12	in	in	IN
umn.319510003935669	1584	13	the	the	DT
umn.319510003935669	1584	14	dark	dark	JJ
umn.319510003935669	1584	15	batte	batte	NN
umn.319510003935669	1584	16	and	and	CC
umn.319510003935669	1584	17	add	add	VB
umn.319510003935669	1584	18	the	the	DT
umn.319510003935669	1584	19	remainder	remainder	NN
umn.319510003935669	1584	20	of	of	IN
umn.319510003935669	1584	21	the	the	DT
umn.319510003935669	1584	22	light	light	NN
umn.319510003935669	1584	23	.	.	.
umn.319510003935669	1585	1	LESSON	lesson	NN
umn.319510003935669	1585	2	23	23	CD
umn.319510003935669	1585	3	.	.	.
umn.319510003935669	1586	1	SPONGE	SPONGE	NNP
umn.319510003935669	1586	2	CAKE	cake	NN
umn.319510003935669	1586	3	,	,	,
umn.319510003935669	1586	4	proper	proper	JJ
umn.319510003935669	1586	5	,	,	,
umn.319510003935669	1586	6	contains	contain	VBZ
umn.319510003935669	1586	7	no	no	DT
umn.319510003935669	1586	8	"	"	``
umn.319510003935669	1586	9	leavening	leavening	JJ
umn.319510003935669	1586	10	”	"	''
umn.319510003935669	1586	11	properties	property	NNS
umn.319510003935669	1586	12	,	,	,
umn.319510003935669	1586	13	but	but	CC
umn.319510003935669	1586	14	is	be	VBZ
umn.319510003935669	1586	15	made	make	VBN
umn.319510003935669	1586	16	light	light	JJ
umn.319510003935669	1586	17	by	by	IN
umn.319510003935669	1586	18	the	the	DT
umn.319510003935669	1586	19	quantity	quantity	NN
umn.319510003935669	1586	20	of	of	IN
umn.319510003935669	1586	21	air	air	NN
umn.319510003935669	1586	22	beaten	beat	VBN
umn.319510003935669	1586	23	into	into	IN
umn.319510003935669	1586	24	both	both	CC
umn.319510003935669	1586	25	the	the	DT
umn.319510003935669	1586	26	yolks	yolk	NNS
umn.319510003935669	1586	27	and	and	CC
umn.319510003935669	1586	28	the	the	DT
umn.319510003935669	1586	29	whites	white	NNS
umn.319510003935669	1586	30	of	of	IN
umn.319510003935669	1586	31	the	the	DT
umn.319510003935669	1586	32	eggs	egg	NNS
umn.319510003935669	1586	33	,	,	,
umn.319510003935669	1586	34	and	and	CC
umn.319510003935669	1586	35	the	the	DT
umn.319510003935669	1586	36	expansion	expansion	NN
umn.319510003935669	1586	37	of	of	IN
umn.319510003935669	1586	38	this	this	DT
umn.319510003935669	1586	39	air	air	NN
umn.319510003935669	1586	40	and	and	CC
umn.319510003935669	1586	41	the	the	DT
umn.319510003935669	1586	42	steam	steam	NN
umn.319510003935669	1586	43	,	,	,
umn.319510003935669	1586	44	by	by	IN
umn.319510003935669	1586	45	the	the	DT
umn.319510003935669	1586	46	heat	heat	NN
umn.319510003935669	1586	47	during	during	IN
umn.319510003935669	1586	48	baking	baking	NN
umn.319510003935669	1586	49	.	.	.
umn.319510003935669	1587	1	(	(	-LRB-
umn.319510003935669	1587	2	Review	Review	NNP
umn.319510003935669	1587	3	leavening	leavening	NN
umn.319510003935669	1587	4	)	)	-RRB-
umn.319510003935669	1587	5	.	.	.
umn.319510003935669	1588	1	CHEAP	cheap	JJ
umn.319510003935669	1588	2	SPONGE	SPONGE	NNP
umn.319510003935669	1588	3	Cake	Cake	NNP
umn.319510003935669	1588	4	:	:	:
umn.319510003935669	1588	5	Yolks	yolk	NNS
umn.319510003935669	1588	6	3	3	CD
umn.319510003935669	1588	7	eggs	egg	NNS
umn.319510003935669	1588	8	,	,	,
umn.319510003935669	1588	9	1	1	CD
umn.319510003935669	1588	10	cup	cup	NN
umn.319510003935669	1588	11	sugar	sugar	NN
umn.319510003935669	1588	12	,	,	,
umn.319510003935669	1588	13	1	1	CD
umn.319510003935669	1588	14	tbsp	tbsp	NN
umn.319510003935669	1588	15	.	.	.
umn.319510003935669	1589	1	hot	hot	JJ
umn.319510003935669	1589	2	water	water	NN
umn.319510003935669	1589	3	,	,	,
umn.319510003935669	1589	4	1	1	CD
umn.319510003935669	1589	5	cup	cup	NN
umn.319510003935669	1589	6	flour	flour	NN
umn.319510003935669	1589	7	,	,	,
umn.319510003935669	1589	8	1	1	CD
umn.319510003935669	1589	9	1	1	CD
umn.319510003935669	1589	10	-	-	SYM
umn.319510003935669	1589	11	2	2	CD
umn.319510003935669	1589	12	tsp	tsp	NN
umn.319510003935669	1589	13	.	.	.
umn.319510003935669	1590	1	baking	baking	NN
umn.319510003935669	1590	2	powder	powder	NN
umn.319510003935669	1590	3	,	,	,
umn.319510003935669	1590	4	1	1	CD
umn.319510003935669	1590	5	-	-	SYM
umn.319510003935669	1590	6	4	4	CD
umn.319510003935669	1590	7	tsp	tsp	NN
umn.319510003935669	1590	8	.	.	.
umn.319510003935669	1591	1	salt	salt	NN
umn.319510003935669	1591	2	;	;	:
umn.319510003935669	1591	3	whites	white	NNS
umn.319510003935669	1591	4	of	of	IN
umn.319510003935669	1591	5	3	3	CD
umn.319510003935669	1591	6	eggs	egg	NNS
umn.319510003935669	1591	7	,	,	,
umn.319510003935669	1591	8	3	3	CD
umn.319510003935669	1591	9	tsp	tsp	NN
umn.319510003935669	1591	10	.	.	.
umn.319510003935669	1592	1	vinegar	vinegar	NN
umn.319510003935669	1592	2	.	.	.
umn.319510003935669	1593	1	Beat	beat	VB
umn.319510003935669	1593	2	yolks	yolk	NNS
umn.319510003935669	1593	3	of	of	IN
umn.319510003935669	1593	4	eggs	egg	NNS
umn.319510003935669	1593	5	until	until	IN
umn.319510003935669	1593	6	thick	thick	JJ
umn.319510003935669	1593	7	and	and	CC
umn.319510003935669	1593	8	lemon	lemon	NN
umn.319510003935669	1593	9	-	-	HYPH
umn.319510003935669	1593	10	colored	colored	JJ
umn.319510003935669	1593	11	.	.	.
umn.319510003935669	1594	1	Add	add	VB
umn.319510003935669	1594	2	sugar	sugar	NN
umn.319510003935669	1594	3	gradually	gradually	RB
umn.319510003935669	1594	4	,	,	,
umn.319510003935669	1594	5	and	and	CC
umn.319510003935669	1594	6	continue	continue	VBP
umn.319510003935669	1594	7	beating	beat	VBG
umn.319510003935669	1594	8	;	;	:
umn.319510003935669	1594	9	then	then	RB
umn.319510003935669	1594	10	add	add	VB
umn.319510003935669	1594	11	water	water	NN
umn.319510003935669	1594	12	,	,	,
umn.319510003935669	1594	13	flour	flour	NN
umn.319510003935669	1594	14	,	,	,
umn.319510003935669	1594	15	mixed	mix	VBN
umn.319510003935669	1594	16	well	well	RB
umn.319510003935669	1594	17	with	with	IN
umn.319510003935669	1594	18	baking	baking	NN
umn.319510003935669	1594	19	powder	powder	NN
umn.319510003935669	1594	20	and	and	CC
umn.319510003935669	1594	21	salt	salt	NN
umn.319510003935669	1594	22	,	,	,
umn.319510003935669	1594	23	whites	white	NNS
umn.319510003935669	1594	24	of	of	IN
umn.319510003935669	1594	25	eggs	egg	NNS
umn.319510003935669	1594	26	beaten	beat	VBD
umn.319510003935669	1594	27	stiff	stiff	JJ
umn.319510003935669	1594	28	,	,	,
umn.319510003935669	1594	29	and	and	CC
umn.319510003935669	1594	30	vinegar	vinegar	NN
umn.319510003935669	1594	31	.	.	.
umn.319510003935669	1595	1	Bake	bake	VB
umn.319510003935669	1595	2	35	35	CD
umn.319510003935669	1595	3	minutes	minute	NNS
umn.319510003935669	1595	4	in	in	IN
umn.319510003935669	1595	5	a	a	DT
umn.319510003935669	1595	6	moderate	moderate	JJ
umn.319510003935669	1595	7	oven	oven	NN
umn.319510003935669	1595	8	,	,	,
umn.319510003935669	1595	9	in	in	IN
umn.319510003935669	1595	10	a	a	DT
umn.319510003935669	1595	11	buttered	buttered	JJ
umn.319510003935669	1595	12	and	and	CC
umn.319510003935669	1595	13	floured	flour	VBN
umn.319510003935669	1595	14	cake	cake	NN
umn.319510003935669	1595	15	pan	pan	NN
umn.319510003935669	1595	16	.	.	.
umn.319510003935669	1596	1	80	80	CD
umn.319510003935669	1596	2	DOMESTIC	domestic	JJ
umn.319510003935669	1596	3	SCIENCE	science	NN
umn.319510003935669	1596	4	SPONGE	sponge	NN
umn.319510003935669	1596	5	CAKE	cake	NN
umn.319510003935669	1596	6	:	:	:
umn.319510003935669	1596	7	Yolk	yolk	NN
umn.319510003935669	1596	8	of	of	IN
umn.319510003935669	1596	9	6	6	CD
umn.319510003935669	1596	10	eggs	egg	NNS
umn.319510003935669	1596	11	,	,	,
umn.319510003935669	1596	12	1	1	CD
umn.319510003935669	1596	13	cup	cup	NN
umn.319510003935669	1596	14	sugar	sugar	NN
umn.319510003935669	1596	15	,	,	,
umn.319510003935669	1596	16	1	1	CD
umn.319510003935669	1596	17	tbsp	tbsp	NN
umn.319510003935669	1596	18	.	.	.
umn.319510003935669	1597	1	lemon	lemon	NN
umn.319510003935669	1597	2	juice	juice	NN
umn.319510003935669	1597	3	,	,	,
umn.319510003935669	1597	4	1	1	CD
umn.319510003935669	1597	5	-	-	SYM
umn.319510003935669	1597	6	2	2	CD
umn.319510003935669	1597	7	lemon	lemon	NN
umn.319510003935669	1597	8	rind	rind	NN
umn.319510003935669	1597	9	,	,	,
umn.319510003935669	1597	10	grated	grate	VBN
umn.319510003935669	1597	11	,	,	,
umn.319510003935669	1597	12	1	1	CD
umn.319510003935669	1597	13	cup	cup	NN
umn.319510003935669	1597	14	flour	flour	NN
umn.319510003935669	1597	15	,	,	,
umn.319510003935669	1597	16	1	1	CD
umn.319510003935669	1597	17	-	-	SYM
umn.319510003935669	1597	18	4	4	CD
umn.319510003935669	1597	19	tsp	tsp	NN
umn.319510003935669	1597	20	.	.	.
umn.319510003935669	1598	1	salt	salt	NN
umn.319510003935669	1598	2	.	.	.
umn.319510003935669	1599	1	Beat	beat	VB
umn.319510003935669	1599	2	the	the	DT
umn.319510003935669	1599	3	yolks	yolk	NNS
umn.319510003935669	1599	4	and	and	CC
umn.319510003935669	1599	5	the	the	DT
umn.319510003935669	1599	6	whites	white	NNS
umn.319510003935669	1599	7	of	of	IN
umn.319510003935669	1599	8	eggs	egg	NNS
umn.319510003935669	1599	9	separately	separately	RB
umn.319510003935669	1599	10	,	,	,
umn.319510003935669	1599	11	as	as	IN
umn.319510003935669	1599	12	in	in	IN
umn.319510003935669	1599	13	previous	previous	JJ
umn.319510003935669	1599	14	recipe	recipe	NN
umn.319510003935669	1599	15	.	.	.
umn.319510003935669	1600	1	Add	add	VB
umn.319510003935669	1600	2	the	the	DT
umn.319510003935669	1600	3	sugar	sugar	NN
umn.319510003935669	1600	4	to	to	IN
umn.319510003935669	1600	5	the	the	DT
umn.319510003935669	1600	6	beaten	beat	VBN
umn.319510003935669	1600	7	yolks	yolk	NNS
umn.319510003935669	1600	8	,	,	,
umn.319510003935669	1600	9	gradually	gradually	RB
umn.319510003935669	1600	10	.	.	.
umn.319510003935669	1601	1	beating	beat	VBG
umn.319510003935669	1601	2	constantly	constantly	RB
umn.319510003935669	1601	3	.	.	.
umn.319510003935669	1602	1	Add	add	VB
umn.319510003935669	1602	2	the	the	DT
umn.319510003935669	1602	3	lemon	lemon	NN
umn.319510003935669	1602	4	juice	juice	NN
umn.319510003935669	1602	5	,	,	,
umn.319510003935669	1602	6	rind	rind	NN
umn.319510003935669	1602	7	,	,	,
umn.319510003935669	1602	8	and	and	CC
umn.319510003935669	1602	9	beaten	beat	VBD
umn.319510003935669	1602	10	whites	white	NNS
umn.319510003935669	1602	11	,	,	,
umn.319510003935669	1602	12	to	to	IN
umn.319510003935669	1602	13	the	the	DT
umn.319510003935669	1602	14	yolks	yolk	NNS
umn.319510003935669	1602	15	.	.	.
umn.319510003935669	1603	1	When	when	WRB
umn.319510003935669	1603	2	the	the	DT
umn.319510003935669	1603	3	whites	white	NNS
umn.319510003935669	1603	4	are	be	VBP
umn.319510003935669	1603	5	partially	partially	RB
umn.319510003935669	1603	6	mixed	mixed	JJ
umn.319510003935669	1603	7	with	with	IN
umn.319510003935669	1603	8	the	the	DT
umn.319510003935669	1603	9	yolks	yolk	NNS
umn.319510003935669	1603	10	,	,	,
umn.319510003935669	1603	11	remove	remove	VB
umn.319510003935669	1603	12	the	the	DT
umn.319510003935669	1603	13	beater	beater	NN
umn.319510003935669	1603	14	,	,	,
umn.319510003935669	1603	15	and	and	CC
umn.319510003935669	1603	16	carefully	carefully	RB
umn.319510003935669	1603	17	cut	cut	VB
umn.319510003935669	1603	18	and	and	CC
umn.319510003935669	1603	19	fold	fold	VB
umn.319510003935669	1603	20	in	in	IN
umn.319510003935669	1603	21	the	the	DT
umn.319510003935669	1603	22	flour	flour	NN
umn.319510003935669	1603	23	mixed	mix	VBN
umn.319510003935669	1603	24	with	with	IN
umn.319510003935669	1603	25	sifted	sift	VBN
umn.319510003935669	1603	26	salt	salt	NN
umn.319510003935669	1603	27	.	.	.
umn.319510003935669	1604	1	Bake	bake	NN
umn.319510003935669	1604	2	1	1	CD
umn.319510003935669	1604	3	hour	hour	NN
umn.319510003935669	1604	4	in	in	IN
umn.319510003935669	1604	5	a	a	DT
umn.319510003935669	1604	6	slow	slow	JJ
umn.319510003935669	1604	7	oven	oven	NN
umn.319510003935669	1604	8	,	,	,
umn.319510003935669	1604	9	in	in	IN
umn.319510003935669	1604	10	deep	deep	JJ
umn.319510003935669	1604	11	pan	pan	NN
umn.319510003935669	1604	12	.	.	.
umn.319510003935669	1605	1	LESSON	lesson	NN
umn.319510003935669	1605	2	24	24	CD
umn.319510003935669	1605	3	.	.	.
umn.319510003935669	1606	1	DOUGHNUTS	DOUGHNUTS	NNP
umn.319510003935669	1606	2	:	:	:
umn.319510003935669	1606	3	2	2	CD
umn.319510003935669	1606	4	cups	cup	NNS
umn.319510003935669	1606	5	flour	flour	NN
umn.319510003935669	1606	6	,	,	,
umn.319510003935669	1606	7	1.4	1.4	CD
umn.319510003935669	1606	8	c.	c.	NN
umn.319510003935669	1606	9	sugar	sugar	NN
umn.319510003935669	1606	10	,	,	,
umn.319510003935669	1606	11	1	1	CD
umn.319510003935669	1606	12	egg	egg	NN
umn.319510003935669	1606	13	,	,	,
umn.319510003935669	1606	14	4	4	CD
umn.319510003935669	1606	15	tsp	tsp	NN
umn.319510003935669	1606	16	.	.	.
umn.319510003935669	1607	1	baking	baking	NN
umn.319510003935669	1607	2	powder	powder	NN
umn.319510003935669	1607	3	,	,	,
umn.319510003935669	1607	4	2	2	CD
umn.319510003935669	1607	5	tsp	tsp	NN
umn.319510003935669	1607	6	.	.	.
umn.319510003935669	1608	1	melted	melt	VBN
umn.319510003935669	1608	2	butter	butter	NN
umn.319510003935669	1608	3	,	,	,
umn.319510003935669	1608	4	1	1	CD
umn.319510003935669	1608	5	tsp	tsp	NN
umn.319510003935669	1608	6	.	.	.
umn.319510003935669	1609	1	salt	salt	NN
umn.319510003935669	1609	2	,	,	,
umn.319510003935669	1609	3	1	1	CD
umn.319510003935669	1609	4	-	-	SYM
umn.319510003935669	1609	5	4	4	CD
umn.319510003935669	1609	6	tsp	tsp	NN
umn.319510003935669	1609	7	.	.	.
umn.319510003935669	1610	1	cinnamon	cinnamon	NN
umn.319510003935669	1610	2	,	,	,
umn.319510003935669	1610	3	sweet	sweet	JJ
umn.319510003935669	1610	4	milk	milk	NN
umn.319510003935669	1610	5	.	.	.
umn.319510003935669	1611	1	Sift	sift	VB
umn.319510003935669	1611	2	the	the	DT
umn.319510003935669	1611	3	dry	dry	JJ
umn.319510003935669	1611	4	ingredients	ingredient	NNS
umn.319510003935669	1611	5	,	,	,
umn.319510003935669	1611	6	add	add	VB
umn.319510003935669	1611	7	1	1	CD
umn.319510003935669	1611	8	-	-	SYM
umn.319510003935669	1611	9	2	2	CD
umn.319510003935669	1611	10	cup	cup	NN
umn.319510003935669	1611	11	milk	milk	NN
umn.319510003935669	1611	12	to	to	IN
umn.319510003935669	1611	13	the	the	DT
umn.319510003935669	1611	14	egg	egg	NN
umn.319510003935669	1611	15	,	,	,
umn.319510003935669	1611	16	well	well	RB
umn.319510003935669	1611	17	beaten	beat	VBN
umn.319510003935669	1611	18	;	;	:
umn.319510003935669	1611	19	combine	combine	VB
umn.319510003935669	1611	20	the	the	DT
umn.319510003935669	1611	21	mixtures	mixture	NNS
umn.319510003935669	1611	22	.	.	.
umn.319510003935669	1612	1	Stir	stir	VB
umn.319510003935669	1612	2	in	in	IN
umn.319510003935669	1612	3	more	more	JJR
umn.319510003935669	1612	4	milk	milk	NN
umn.319510003935669	1612	5	to	to	TO
umn.319510003935669	1612	6	make	make	VB
umn.319510003935669	1612	7	a	a	DT
umn.319510003935669	1612	8	soft	soft	JJ
umn.319510003935669	1612	9	dough	dough	NN
umn.319510003935669	1612	10	.	.	.
umn.319510003935669	1613	1	Roll	Roll	NNP
umn.319510003935669	1613	2	1	1	CD
umn.319510003935669	1613	3	-	-	SYM
umn.319510003935669	1613	4	4	4	CD
umn.319510003935669	1613	5	inch	inch	NN
umn.319510003935669	1613	6	thick	thick	JJ
umn.319510003935669	1613	7	;	;	:
umn.319510003935669	1613	8	cut	cut	VBN
umn.319510003935669	1613	9	,	,	,
umn.319510003935669	1613	10	and	and	CC
umn.319510003935669	1613	11	fry	fry	VB
umn.319510003935669	1613	12	in	in	IN
umn.319510003935669	1613	13	deep	deep	JJ
umn.319510003935669	1613	14	fat	fat	NN
umn.319510003935669	1613	15	,	,	,
umn.319510003935669	1613	16	lard	lard	NN
umn.319510003935669	1613	17	,	,	,
umn.319510003935669	1613	18	or	or	CC
umn.319510003935669	1613	19	cooking	cook	VBG
umn.319510003935669	1613	20	oil	oil	NN
umn.319510003935669	1613	21	.	.	.
umn.319510003935669	1614	1	The	the	DT
umn.319510003935669	1614	2	fat	fat	NN
umn.319510003935669	1614	3	should	should	MD
umn.319510003935669	1614	4	be	be	VB
umn.319510003935669	1614	5	"	"	``
umn.319510003935669	1614	6	smoking	smoke	VBG
umn.319510003935669	1614	7	"	"	''
umn.319510003935669	1614	8	hot	hot	JJ
umn.319510003935669	1614	9	,	,	,
umn.319510003935669	1614	10	but	but	CC
umn.319510003935669	1614	11	care	care	NN
umn.319510003935669	1614	12	should	should	MD
umn.319510003935669	1614	13	be	be	VB
umn.319510003935669	1614	14	taken	take	VBN
umn.319510003935669	1614	15	that	that	IN
umn.319510003935669	1614	16	it	-PRON-	PRP
umn.319510003935669	1614	17	does	do	VBZ
umn.319510003935669	1614	18	not	not	RB
umn.319510003935669	1614	19	burn	burn	VB
umn.319510003935669	1614	20	the	the	DT
umn.319510003935669	1614	21	doughnuts	doughnut	NNS
umn.319510003935669	1614	22	before	before	IN
umn.319510003935669	1614	23	they	-PRON-	PRP
umn.319510003935669	1614	24	are	be	VBP
umn.319510003935669	1614	25	cooked	cook	VBN
umn.319510003935669	1614	26	through	through	IN
umn.319510003935669	1614	27	.	.	.
umn.319510003935669	1615	1	Try	try	VB
umn.319510003935669	1615	2	the	the	DT
umn.319510003935669	1615	3	heat	heat	NN
umn.319510003935669	1615	4	with	with	IN
umn.319510003935669	1615	5	a	a	DT
umn.319510003935669	1615	6	small	small	JJ
umn.319510003935669	1615	7	piece	piece	NN
umn.319510003935669	1615	8	of	of	IN
umn.319510003935669	1615	9	dough	dough	NN
umn.319510003935669	1615	10	,	,	,
umn.319510003935669	1615	11	before	before	IN
umn.319510003935669	1615	12	putting	put	VBG
umn.319510003935669	1615	13	in	in	RP
umn.319510003935669	1615	14	the	the	DT
umn.319510003935669	1615	15	doughnuts	doughnut	NNS
umn.319510003935669	1615	16	.	.	.
umn.319510003935669	1616	1	It	-PRON-	PRP
umn.319510003935669	1616	2	should	should	MD
umn.319510003935669	1616	3	brown	brown	VB
umn.319510003935669	1616	4	nicely	nicely	RB
umn.319510003935669	1616	5	by	by	IN
umn.319510003935669	1616	6	the	the	DT
umn.319510003935669	1616	7	time	time	NN
umn.319510003935669	1616	8	one	one	PRP
umn.319510003935669	1616	9	can	can	MD
umn.319510003935669	1616	10	count	count	VB
umn.319510003935669	1616	11	sixty	sixty	CD
umn.319510003935669	1616	12	.	.	.
umn.319510003935669	1617	1	Keen	keen	VB
umn.319510003935669	1617	2	the	the	DT
umn.319510003935669	1617	3	fat	fat	NN
umn.319510003935669	1617	4	at	at	IN
umn.319510003935669	1617	5	the	the	DT
umn.319510003935669	1617	6	same	same	JJ
umn.319510003935669	1617	7	degree	degree	NN
umn.319510003935669	1617	8	of	of	IN
umn.319510003935669	1617	9	heat	heat	NN
umn.319510003935669	1617	10	.	.	.
umn.319510003935669	1618	1	The	the	DT
umn.319510003935669	1618	2	dough	dough	NN
umn.319510003935669	1618	3	cools	cool	VBZ
umn.319510003935669	1618	4	it	-PRON-	PRP
umn.319510003935669	1618	5	tapidly	tapidly	RB
umn.319510003935669	1618	6	.	.	.
umn.319510003935669	1619	1	Drain	drain	VB
umn.319510003935669	1619	2	the	the	DT
umn.319510003935669	1619	3	doughnuts	doughnut	NNS
umn.319510003935669	1619	4	on	on	IN
umn.319510003935669	1619	5	paper	paper	NN
umn.319510003935669	1619	6	before	before	IN
umn.319510003935669	1619	7	placing	place	VBG
umn.319510003935669	1619	8	in	in	RP
umn.319510003935669	1619	9	a	a	DT
umn.319510003935669	1619	10	vessel	vessel	NN
umn.319510003935669	1619	11	together	together	RB
umn.319510003935669	1619	12	.	.	.
umn.319510003935669	1620	1	LESSON	lesson	NN
umn.319510003935669	1620	2	25	25	CD
umn.319510003935669	1620	3	Indian	indian	JJ
umn.319510003935669	1620	4	Tapioca	tapioca	NN
umn.319510003935669	1620	5	PUDDING	pudding	NN
umn.319510003935669	1620	6	:	:	:
umn.319510003935669	1620	7	6	6	CD
umn.319510003935669	1620	8	tbsp	tbsp	NN
umn.319510003935669	1620	9	.	.	.
umn.319510003935669	1621	1	granulated	granulated	JJ
umn.319510003935669	1621	2	tapioca	tapioca	NN
umn.319510003935669	1621	3	,	,	,
umn.319510003935669	1621	4	4	4	CD
umn.319510003935669	1621	5	tbsp	tbsp	NN
umn.319510003935669	1621	6	.	.	.
umn.319510003935669	1622	1	Indian	indian	JJ
umn.319510003935669	1622	2	meal	meal	NN
umn.319510003935669	1622	3	,	,	,
umn.319510003935669	1622	4	2	2	CD
umn.319510003935669	1622	5	tsp	tsp	NN
umn.319510003935669	1622	6	.	.	.
umn.319510003935669	1623	1	butter	butter	NN
umn.319510003935669	1623	2	,	,	,
umn.319510003935669	1623	3	1	1	CD
umn.319510003935669	1623	4	tsp	tsp	NN
umn.319510003935669	1623	5	salt	salt	NN
umn.319510003935669	1623	6	,	,	,
umn.319510003935669	1623	7	1	1	CD
umn.319510003935669	1623	8	qt	qt	NN
umn.319510003935669	1623	9	.	.	.
umn.319510003935669	1624	1	milk	milk	NN
umn.319510003935669	1624	2	,	,	,
umn.319510003935669	1624	3	1	1	CD
umn.319510003935669	1624	4	-	-	SYM
umn.319510003935669	1624	5	4	4	CD
umn.319510003935669	1624	6	cup	cup	NN
umn.319510003935669	1624	7	molasses	molasse	NNS
umn.319510003935669	1624	8	.	.	.
umn.319510003935669	1625	1	Soak	soak	VB
umn.319510003935669	1625	2	the	the	DT
umn.319510003935669	1625	3	tapioca	tapioca	NN
umn.319510003935669	1625	4	in	in	IN
umn.319510003935669	1625	5	cold	cold	JJ
umn.319510003935669	1625	6	water	water	NN
umn.319510003935669	1625	7	.	.	.
umn.319510003935669	1626	1	Soak	soak	VB
umn.319510003935669	1626	2	the	the	DT
umn.319510003935669	1626	3	meal	meal	NN
umn.319510003935669	1626	4	in	in	IN
umn.319510003935669	1626	5	1	1	CD
umn.319510003935669	1626	6	-	-	SYM
umn.319510003935669	1626	7	4	4	CD
umn.319510003935669	1626	8	cup	cup	NN
umn.319510003935669	1626	9	milk	milk	NN
umn.319510003935669	1626	10	;	;	:
umn.319510003935669	1626	11	heat	heat	VB
umn.319510003935669	1626	12	the	the	DT
umn.319510003935669	1626	13	rest	rest	NN
umn.319510003935669	1626	14	of	of	IN
umn.319510003935669	1626	15	the	the	DT
umn.319510003935669	1626	16	milk	milk	NN
umn.319510003935669	1626	17	.	.	.
umn.319510003935669	1627	1	Mix	mix	VB
umn.319510003935669	1627	2	together	together	RB
umn.319510003935669	1627	3	the	the	DT
umn.319510003935669	1627	4	tapioca	tapioca	NN
umn.319510003935669	1627	5	,	,	,
umn.319510003935669	1627	6	meal	meal	NN
umn.319510003935669	1627	7	,	,	,
umn.319510003935669	1627	8	butter	butter	NN
umn.319510003935669	1627	9	,	,	,
umn.319510003935669	1627	10	and	and	CC
umn.319510003935669	1627	11	salt	salt	NN
umn.319510003935669	1627	12	,	,	,
umn.319510003935669	1627	13	then	then	RB
umn.319510003935669	1627	14	add	add	VB
umn.319510003935669	1627	15	the	the	DT
umn.319510003935669	1627	16	hot	hot	JJ
umn.319510003935669	1627	17	milk	milk	NN
umn.319510003935669	1627	18	and	and	CC
umn.319510003935669	1627	19	the	the	DT
umn.319510003935669	1627	20	mo-	mo-	XX
umn.319510003935669	1627	21	lasses	lass	NNS
umn.319510003935669	1627	22	;	;	:
umn.319510003935669	1627	23	mix	mix	VB
umn.319510003935669	1627	24	thoroughly	thoroughly	RB
umn.319510003935669	1627	25	,	,	,
umn.319510003935669	1627	26	bake	bake	VB
umn.319510003935669	1627	27	about	about	RB
umn.319510003935669	1627	28	one	one	CD
umn.319510003935669	1627	29	hour	hour	NN
umn.319510003935669	1627	30	in	in	IN
umn.319510003935669	1627	31	a	a	DT
umn.319510003935669	1627	32	buttered	butter	VBN
umn.319510003935669	1627	33	baking	baking	NN
umn.319510003935669	1627	34	dish	dish	NN
umn.319510003935669	1627	35	.	.	.
umn.319510003935669	1628	1	Serve	serve	VB
umn.319510003935669	1628	2	with	with	IN
umn.319510003935669	1628	3	cream	cream	NN
umn.319510003935669	1628	4	.	.	.
umn.319510003935669	1629	1	Apple	Apple	NNP
umn.319510003935669	1629	2	TAPIOCA	tapioca	NN
umn.319510003935669	1629	3	PUDDING	pudding	NN
umn.319510003935669	1629	4	:	:	:
umn.319510003935669	1629	5	3	3	CD
umn.319510003935669	1629	6	-	-	SYM
umn.319510003935669	1629	7	4	4	CD
umn.319510003935669	1629	8	cup	cup	NN
umn.319510003935669	1629	9	granulated	granulated	JJ
umn.319510003935669	1629	10	tapioca	tapioca	NN
umn.319510003935669	1629	11	,	,	,
umn.319510003935669	1629	12	;	;	:
umn.319510003935669	1629	13	1	1	CD
umn.319510003935669	1629	14	qt	qt	NN
umn.319510003935669	1629	15	.	.	.
umn.319510003935669	1630	1	hot	hot	JJ
umn.319510003935669	1630	2	water	water	NN
umn.319510003935669	1630	3	,	,	,
umn.319510003935669	1630	4	1	1	CD
umn.319510003935669	1630	5	-	-	SYM
umn.319510003935669	1630	6	2	2	CD
umn.319510003935669	1630	7	tsp	tsp	NN
umn.319510003935669	1630	8	.	.	.
umn.319510003935669	1631	1	salt	salt	NN
umn.319510003935669	1631	2	,	,	,
umn.319510003935669	1631	3	6	6	CD
umn.319510003935669	1631	4	or	or	CC
umn.319510003935669	1631	5	7	7	CD
umn.319510003935669	1631	6	apples	apple	NNS
umn.319510003935669	1631	7	,	,	,
umn.319510003935669	1631	8	1	1	CD
umn.319510003935669	1631	9	-	-	SYM
umn.319510003935669	1631	10	2	2	CD
umn.319510003935669	1631	11	cup	cup	NN
umn.319510003935669	1631	12	sugar	sugar	NN
umn.319510003935669	1631	13	,	,	,
umn.319510003935669	1631	14	cinnamon	cinnamon	NN
umn.319510003935669	1631	15	,	,	,
umn.319510003935669	1631	16	or	or	CC
umn.319510003935669	1631	17	nutmeg	nutmeg	NN
umn.319510003935669	1631	18	.	.	.
umn.319510003935669	1632	1	COOKING	COOKING	NNP
umn.319510003935669	1632	2	81	81	CD
umn.319510003935669	1632	3	Pick	pick	VB
umn.319510003935669	1632	4	over	over	IN
umn.319510003935669	1632	5	the	the	DT
umn.319510003935669	1632	6	tapioca	tapioca	NN
umn.319510003935669	1632	7	,	,	,
umn.319510003935669	1632	8	pour	pour	VB
umn.319510003935669	1632	9	on	on	IN
umn.319510003935669	1632	10	hot	hot	JJ
umn.319510003935669	1632	11	water	water	NN
umn.319510003935669	1632	12	,	,	,
umn.319510003935669	1632	13	add	add	VB
umn.319510003935669	1632	14	salt	salt	NN
umn.319510003935669	1632	15	,	,	,
umn.319510003935669	1632	16	and	and	CC
umn.319510003935669	1632	17	cook	cook	VB
umn.319510003935669	1632	18	until	until	IN
umn.319510003935669	1632	19	clear	clear	JJ
umn.319510003935669	1632	20	,	,	,
umn.319510003935669	1632	21	stirring	stir	VBG
umn.319510003935669	1632	22	frequently	frequently	RB
umn.319510003935669	1632	23	.	.	.
umn.319510003935669	1633	1	Core	core	NN
umn.319510003935669	1633	2	and	and	CC
umn.319510003935669	1633	3	pare	pare	VB
umn.319510003935669	1633	4	apples	apple	NNS
umn.319510003935669	1633	5	,	,	,
umn.319510003935669	1633	6	arrange	arrange	VB
umn.319510003935669	1633	7	in	in	IN
umn.319510003935669	1633	8	buttered	buttered	JJ
umn.319510003935669	1633	9	pudding	pudding	NN
umn.319510003935669	1633	10	dish	dish	NN
umn.319510003935669	1633	11	,	,	,
umn.319510003935669	1633	12	fill	fill	VB
umn.319510003935669	1633	13	the	the	DT
umn.319510003935669	1633	14	cavities	cavity	NNS
umn.319510003935669	1633	15	with	with	IN
umn.319510003935669	1633	16	sugar	sugar	NN
umn.319510003935669	1633	17	,	,	,
umn.319510003935669	1633	18	pour	pour	VB
umn.319510003935669	1633	19	over	over	IN
umn.319510003935669	1633	20	the	the	DT
umn.319510003935669	1633	21	tapioca	tapioca	NN
umn.319510003935669	1633	22	;	;	:
umn.319510003935669	1633	23	bake	bake	VB
umn.319510003935669	1633	24	in	in	RP
umn.319510003935669	1633	25	moderate	moderate	JJ
umn.319510003935669	1633	26	oven	oven	NN
umn.319510003935669	1633	27	till	till	IN
umn.319510003935669	1633	28	apples	apple	NNS
umn.319510003935669	1633	29	are	be	VBP
umn.319510003935669	1633	30	soft	soft	JJ
umn.319510003935669	1633	31	.	.	.
umn.319510003935669	1634	1	Serve	serve	VB
umn.319510003935669	1634	2	with	with	IN
umn.319510003935669	1634	3	sugar	sugar	NN
umn.319510003935669	1634	4	and	and	CC
umn.319510003935669	1634	5	cream	cream	NN
umn.319510003935669	1634	6	.	.	.
umn.319510003935669	1635	1	LESSON	lesson	NN
umn.319510003935669	1635	2	26	26	CD
umn.319510003935669	1635	3	.	.	.
umn.319510003935669	1636	1	Milk	milk	NN
umn.319510003935669	1636	2	Toast	toast	NN
umn.319510003935669	1636	3	:	:	:
umn.319510003935669	1636	4	1	1	CD
umn.319510003935669	1636	5	pt	pt	NN
umn.319510003935669	1636	6	.	.	.
umn.319510003935669	1637	1	scalded	scald	VBN
umn.319510003935669	1637	2	milk	milk	NN
umn.319510003935669	1637	3	,	,	,
umn.319510003935669	1637	4	2	2	CD
umn.319510003935669	1637	5	tbsp	tbsp	NN
umn.319510003935669	1637	6	.	.	.
umn.319510003935669	1638	1	butter	butter	NN
umn.319510003935669	1638	2	,	,	,
umn.319510003935669	1638	3	2	2	CD
umn.319510003935669	1638	4	tbsp	tbsp	NN
umn.319510003935669	1638	5	.	.	.
umn.319510003935669	1639	1	flour	flour	NN
umn.319510003935669	1639	2	,	,	,
umn.319510003935669	1639	3	1	1	CD
umn.319510003935669	1639	4	-	-	SYM
umn.319510003935669	1639	5	2	2	CD
umn.319510003935669	1639	6	tsp	tsp	NN
umn.319510003935669	1639	7	.	.	.
umn.319510003935669	1640	1	salt	salt	NN
umn.319510003935669	1640	2	,	,	,
umn.319510003935669	1640	3	cold	cold	JJ
umn.319510003935669	1640	4	water	water	NN
umn.319510003935669	1640	5	,	,	,
umn.319510003935669	1640	6	6	6	CD
umn.319510003935669	1640	7	slices	slice	NNS
umn.319510003935669	1640	8	dry	dry	JJ
umn.319510003935669	1640	9	toast	toast	NN
umn.319510003935669	1640	10	.	.	.
umn.319510003935669	1641	1	Add	add	VB
umn.319510003935669	1641	2	cold	cold	JJ
umn.319510003935669	1641	3	water	water	NN
umn.319510003935669	1641	4	gradually	gradually	RB
umn.319510003935669	1641	5	to	to	TO
umn.319510003935669	1641	6	flour	flour	VB
umn.319510003935669	1641	7	to	to	TO
umn.319510003935669	1641	8	make	make	VB
umn.319510003935669	1641	9	a	a	DT
umn.319510003935669	1641	10	smooth	smooth	JJ
umn.319510003935669	1641	11	paste	paste	NN
umn.319510003935669	1641	12	.	.	.
umn.319510003935669	1642	1	Place	place	VB
umn.319510003935669	1642	2	the	the	DT
umn.319510003935669	1642	3	milk	milk	NN
umn.319510003935669	1642	4	in	in	IN
umn.319510003935669	1642	5	a	a	DT
umn.319510003935669	1642	6	stew	stew	NN
umn.319510003935669	1642	7	pan	pan	NN
umn.319510003935669	1642	8	over	over	IN
umn.319510003935669	1642	9	the	the	DT
umn.319510003935669	1642	10	fire	fire	NN
umn.319510003935669	1642	11	,	,	,
umn.319510003935669	1642	12	add	add	VB
umn.319510003935669	1642	13	butter	butter	NN
umn.319510003935669	1642	14	and	and	CC
umn.319510003935669	1642	15	salt	salt	NN
umn.319510003935669	1642	16	.	.	.
umn.319510003935669	1643	1	Stir	stir	VB
umn.319510003935669	1643	2	in	in	IN
umn.319510003935669	1643	3	the	the	DT
umn.319510003935669	1643	4	paste	paste	NN
umn.319510003935669	1643	5	slowly	slowly	RB
umn.319510003935669	1643	6	,	,	,
umn.319510003935669	1643	7	and	and	CC
umn.319510003935669	1643	8	stir	stir	VB
umn.319510003935669	1643	9	the	the	DT
umn.319510003935669	1643	10	thickened	thickened	JJ
umn.319510003935669	1643	11	milk	milk	NN
umn.319510003935669	1643	12	constantly	constantly	RB
umn.319510003935669	1643	13	until	until	IN
umn.319510003935669	1643	14	it	-PRON-	PRP
umn.319510003935669	1643	15	boils	boil	VBZ
umn.319510003935669	1643	16	.	.	.
umn.319510003935669	1644	1	Remove	remove	VB
umn.319510003935669	1644	2	from	from	IN
umn.319510003935669	1644	3	fire	fire	NN
umn.319510003935669	1644	4	.	.	.
umn.319510003935669	1645	1	Place	place	NN
umn.319510003935669	1645	2	slices	slice	NNS
umn.319510003935669	1645	3	of	of	IN
umn.319510003935669	1645	4	toast	toast	NN
umn.319510003935669	1645	5	in	in	IN
umn.319510003935669	1645	6	the	the	DT
umn.319510003935669	1645	7	sauce	sauce	NN
umn.319510003935669	1645	8	,	,	,
umn.319510003935669	1645	9	and	and	CC
umn.319510003935669	1645	10	remove	remove	VB
umn.319510003935669	1645	11	to	to	IN
umn.319510003935669	1645	12	serving	serve	VBG
umn.319510003935669	1645	13	dish	dish	NN
umn.319510003935669	1645	14	when	when	WRB
umn.319510003935669	1645	15	soft	soft	JJ
umn.319510003935669	1645	16	.	.	.
umn.319510003935669	1646	1	Pour	pour	VB
umn.319510003935669	1646	2	the	the	DT
umn.319510003935669	1646	3	remaining	remain	VBG
umn.319510003935669	1646	4	sauce	sauce	NN
umn.319510003935669	1646	5	over	over	RB
umn.319510003935669	1646	6	all	all	DT
umn.319510003935669	1646	7	.	.	.
umn.319510003935669	1647	1	Tomato	Tomato	NNP
umn.319510003935669	1647	2	Milk	milk	NN
umn.319510003935669	1647	3	Toast	toast	NN
umn.319510003935669	1647	4	:	:	:
umn.319510003935669	1647	5	11	11	CD
umn.319510003935669	1647	6	-	-	SYM
umn.319510003935669	1647	7	2	2	CD
umn.319510003935669	1647	8	cup	cup	NN
umn.319510003935669	1647	9	stewed	stew	VBN
umn.319510003935669	1647	10	and	and	CC
umn.319510003935669	1647	11	strained	strained	JJ
umn.319510003935669	1647	12	tomatoes	tomato	NNS
umn.319510003935669	1647	13	,	,	,
umn.319510003935669	1647	14	1	1	CD
umn.319510003935669	1647	15	cup	cup	NN
umn.319510003935669	1647	16	scalded	scald	VBN
umn.319510003935669	1647	17	milk	milk	NN
umn.319510003935669	1647	18	,	,	,
umn.319510003935669	1647	19	1	1	CD
umn.319510003935669	1647	20	-	-	SYM
umn.319510003935669	1647	21	4	4	CD
umn.319510003935669	1647	22	tsp	tsp	NN
umn.319510003935669	1647	23	.	.	.
umn.319510003935669	1648	1	soda	soda	NN
umn.319510003935669	1648	2	,	,	,
umn.319510003935669	1648	3	3	3	CD
umn.319510003935669	1648	4	tbsp	tbsp	NN
umn.319510003935669	1648	5	.	.	.
umn.319510003935669	1649	1	butter	butter	NN
umn.319510003935669	1649	2	,	,	,
umn.319510003935669	1649	3	3	3	CD
umn.319510003935669	1649	4	tbsp	tbsp	NN
umn.319510003935669	1649	5	.	.	.
umn.319510003935669	1650	1	flour	flour	NN
umn.319510003935669	1650	2	,	,	,
umn.319510003935669	1650	3	1	1	CD
umn.319510003935669	1650	4	-	-	SYM
umn.319510003935669	1650	5	2	2	CD
umn.319510003935669	1650	6	tsp	tsp	NN
umn.319510003935669	1650	7	.	.	.
umn.319510003935669	1651	1	salt	salt	NN
umn.319510003935669	1651	2	,	,	,
umn.319510003935669	1651	3	6	6	CD
umn.319510003935669	1651	4	slices	slice	NNS
umn.319510003935669	1651	5	toast	toast	NN
umn.319510003935669	1651	6	.	.	.
umn.319510003935669	1652	1	Melt	melt	VB
umn.319510003935669	1652	2	butter	butter	NN
umn.319510003935669	1652	3	in	in	IN
umn.319510003935669	1652	4	saucepan	saucepan	NN
umn.319510003935669	1652	5	;	;	:
umn.319510003935669	1652	6	when	when	WRB
umn.319510003935669	1652	7	hot	hot	JJ
umn.319510003935669	1652	8	,	,	,
umn.319510003935669	1652	9	add	add	VB
umn.319510003935669	1652	10	flour	flour	NN
umn.319510003935669	1652	11	and	and	CC
umn.319510003935669	1652	12	salt	salt	NN
umn.319510003935669	1652	13	,	,	,
umn.319510003935669	1652	14	stir	stir	VBP
umn.319510003935669	1652	15	in	in	IN
umn.319510003935669	1652	16	tomato	tomato	NN
umn.319510003935669	1652	17	,	,	,
umn.319510003935669	1652	18	to	to	TO
umn.319510003935669	1652	19	which	which	WDT
umn.319510003935669	1652	20	the	the	DT
umn.319510003935669	1652	21	soda	soda	NN
umn.319510003935669	1652	22	has	have	VBZ
umn.319510003935669	1652	23	been	be	VBN
umn.319510003935669	1652	24	added	add	VBN
umn.319510003935669	1652	25	,	,	,
umn.319510003935669	1652	26	gradually	gradually	RB
umn.319510003935669	1652	27	;	;	:
umn.319510003935669	1652	28	then	then	RB
umn.319510003935669	1652	29	add	add	VB
umn.319510003935669	1652	30	milk	milk	NN
umn.319510003935669	1652	31	;	;	:
umn.319510003935669	1652	32	allow	allow	VB
umn.319510003935669	1652	33	to	to	TO
umn.319510003935669	1652	34	boil	boil	VB
umn.319510003935669	1652	35	,	,	,
umn.319510003935669	1652	36	place	place	VB
umn.319510003935669	1652	37	slices	slice	NNS
umn.319510003935669	1652	38	of	of	IN
umn.319510003935669	1652	39	toast	toast	NN
umn.319510003935669	1652	40	in	in	IN
umn.319510003935669	1652	41	the	the	DT
umn.319510003935669	1652	42	Serve	Serve	NNP
umn.319510003935669	1652	43	immediately	immediately	RB
umn.319510003935669	1652	44	.	.	.
umn.319510003935669	1653	1	LESSON	LESSON	NNP
umn.319510003935669	1653	2	27	27	CD
umn.319510003935669	1653	3	.	.	.
umn.319510003935669	1654	1	PLANNING	planning	NN
umn.319510003935669	1654	2	,	,	,
umn.319510003935669	1654	3	COOKING	COOKING	NNP
umn.319510003935669	1654	4	,	,	,
umn.319510003935669	1654	5	AND	and	CC
umn.319510003935669	1654	6	SERVING	serve	VBG
umn.319510003935669	1654	7	a	a	DT
umn.319510003935669	1654	8	simple	simple	JJ
umn.319510003935669	1654	9	lunch	lunch	NN
umn.319510003935669	1654	10	,	,	,
umn.319510003935669	1654	11	using	use	VBG
umn.319510003935669	1654	12	dishes	dish	NNS
umn.319510003935669	1654	13	the	the	DT
umn.319510003935669	1654	14	pupils	pupil	NNS
umn.319510003935669	1654	15	have	have	VBP
umn.319510003935669	1654	16	already	already	RB
umn.319510003935669	1654	17	learned	learn	VBN
umn.319510003935669	1654	18	to	to	TO
umn.319510003935669	1654	19	prepare	prepare	VB
umn.319510003935669	1654	20	.	.	.
umn.319510003935669	1655	1	This	this	DT
umn.319510003935669	1655	2	lunch	lunch	NN
umn.319510003935669	1655	3	should	should	MD
umn.319510003935669	1655	4	be	be	VB
umn.319510003935669	1655	5	a	a	DT
umn.319510003935669	1655	6	lesson	lesson	NN
umn.319510003935669	1655	7	in	in	IN
umn.319510003935669	1655	8	economy	economy	NN
umn.319510003935669	1655	9	,	,	,
umn.319510003935669	1655	10	as	as	RB
umn.319510003935669	1655	11	well	well	RB
umn.319510003935669	1655	12	as	as	IN
umn.319510003935669	1655	13	a	a	DT
umn.319510003935669	1655	14	lesson	lesson	NN
umn.319510003935669	1655	15	in	in	IN
umn.319510003935669	1655	16	cooking	cooking	NN
umn.319510003935669	1655	17	.	.	.
umn.319510003935669	1656	1	LESSON	LESSON	NNP
umn.319510003935669	1656	2	28	28	CD
umn.319510003935669	1656	3	.	.	.
umn.319510003935669	1657	1	YEAST	yeast	NN
umn.319510003935669	1657	2	is	be	VBZ
umn.319510003935669	1657	3	a	a	DT
umn.319510003935669	1657	4	vegetable	vegetable	JJ
umn.319510003935669	1657	5	germ	germ	NN
umn.319510003935669	1657	6	or	or	CC
umn.319510003935669	1657	7	plant	plant	NN
umn.319510003935669	1657	8	of	of	IN
umn.319510003935669	1657	9	the	the	DT
umn.319510003935669	1657	10	fungus	fungus	NN
umn.319510003935669	1657	11	family	family	NN
umn.319510003935669	1657	12	,	,	,
umn.319510003935669	1657	13	to	to	TO
umn.319510003935669	1657	14	which	which	WDT
umn.319510003935669	1657	15	mushrooms	mushroom	NNS
umn.319510003935669	1657	16	and	and	CC
umn.319510003935669	1657	17	toadstools	toadstool	NNS
umn.319510003935669	1657	18	belong	belong	VBP
umn.319510003935669	1657	19	.	.	.
umn.319510003935669	1658	1	Yeast	yeast	NN
umn.319510003935669	1658	2	plant	plant	NN
umn.319510003935669	1658	3	needs	need	VBZ
umn.319510003935669	1658	4	no	no	DT
umn.319510003935669	1658	5	light	light	NN
umn.319510003935669	1658	6	,	,	,
umn.319510003935669	1658	7	and	and	CC
umn.319510003935669	1658	8	it	-PRON-	PRP
umn.319510003935669	1658	9	grows	grow	VBZ
umn.319510003935669	1658	10	and	and	CC
umn.319510003935669	1658	11	multiplies	multiply	VBZ
umn.319510003935669	1658	12	rapidly	rapidly	RB
umn.319510003935669	1658	13	.	.	.
umn.319510003935669	1659	1	It	-PRON-	PRP
umn.319510003935669	1659	2	is	be	VBZ
umn.319510003935669	1659	3	the	the	DT
umn.319510003935669	1659	4	sim	sim	NN
umn.319510003935669	1659	5	.	.	.
umn.319510003935669	1660	1	plest	pl	JJS
umn.319510003935669	1660	2	form	form	NN
umn.319510003935669	1660	3	of	of	IN
umn.319510003935669	1660	4	vegetable	vegetable	NN
umn.319510003935669	1660	5	life	life	NN
umn.319510003935669	1660	6	,	,	,
umn.319510003935669	1660	7	being	be	VBG
umn.319510003935669	1660	8	only	only	RB
umn.319510003935669	1660	9	a	a	DT
umn.319510003935669	1660	10	small	small	JJ
umn.319510003935669	1660	11	cell	cell	NN
umn.319510003935669	1660	12	with	with	IN
umn.319510003935669	1660	13	a	a	DT
umn.319510003935669	1660	14	thin	thin	JJ
umn.319510003935669	1660	15	skin	skin	NN
umn.319510003935669	1660	16	and	and	CC
umn.319510003935669	1660	17	full	full	JJ
umn.319510003935669	1660	18	of	of	IN
umn.319510003935669	1660	19	liquid	liquid	NN
umn.319510003935669	1660	20	which	which	WDT
umn.319510003935669	1660	21	contains	contain	VBZ
umn.319510003935669	1660	22	the	the	DT
umn.319510003935669	1660	23	germ	germ	NN
umn.319510003935669	1660	24	of	of	IN
umn.319510003935669	1660	25	life	life	NN
umn.319510003935669	1660	26	.	.	.
umn.319510003935669	1661	1	The	the	DT
umn.319510003935669	1661	2	yeast	yeast	NN
umn.319510003935669	1661	3	plant	plant	NN
umn.319510003935669	1661	4	is	be	VBZ
umn.319510003935669	1661	5	generally	generally	RB
umn.319510003935669	1661	6	oval	oval	JJ
umn.319510003935669	1661	7	in	in	IN
umn.319510003935669	1661	8	shape	shape	NN
umn.319510003935669	1661	9	,	,	,
umn.319510003935669	1661	10	and	and	CC
umn.319510003935669	1661	11	so	so	RB
umn.319510003935669	1661	12	small	small	JJ
umn.319510003935669	1661	13	that	that	IN
umn.319510003935669	1661	14	it	-PRON-	PRP
umn.319510003935669	1661	15	can	can	MD
umn.319510003935669	1661	16	not	not	RB
umn.319510003935669	1661	17	be	be	VB
umn.319510003935669	1661	18	seen	see	VBN
umn.319510003935669	1661	19	without	without	IN
umn.319510003935669	1661	20	a	a	DT
umn.319510003935669	1661	21	very	very	RB
umn.319510003935669	1661	22	strong	strong	JJ
umn.319510003935669	1661	23	microscope	microscope	NN
umn.319510003935669	1661	24	.	.	.
umn.319510003935669	1662	1	It	-PRON-	PRP
umn.319510003935669	1662	2	multiplies	multiply	VBZ
umn.319510003935669	1662	3	by	by	IN
umn.319510003935669	1662	4	sending	send	VBG
umn.319510003935669	1662	5	out	out	RP
umn.319510003935669	1662	6	buds	bud	NNS
umn.319510003935669	1662	7	,	,	,
umn.319510003935669	1662	8	which	which	WDT
umn.319510003935669	1662	9	increase	increase	VBP
umn.319510003935669	1662	10	in	in	IN
umn.319510003935669	1662	11	size	size	NN
umn.319510003935669	1662	12	and	and	CC
umn.319510003935669	1662	13	sauce	sauce	NN
umn.319510003935669	1662	14	.	.	.
umn.319510003935669	1663	1	82	82	CD
umn.319510003935669	1663	2	DOMESTIC	domestic	JJ
umn.319510003935669	1663	3	SCIENCE	science	NN
umn.319510003935669	1663	4	finally	finally	RB
umn.319510003935669	1663	5	separate	separate	JJ
umn.319510003935669	1663	6	from	from	IN
umn.319510003935669	1663	7	the	the	DT
umn.319510003935669	1663	8	plant	plant	NN
umn.319510003935669	1663	9	and	and	CC
umn.319510003935669	1663	10	become	become	VB
umn.319510003935669	1663	11	new	new	JJ
umn.319510003935669	1663	12	,	,	,
umn.319510003935669	1663	13	growing	grow	VBG
umn.319510003935669	1663	14	plants	plant	NNS
umn.319510003935669	1663	15	.	.	.
umn.319510003935669	1664	1	Yeast	yeast	NN
umn.319510003935669	1664	2	plants	plant	NNS
umn.319510003935669	1664	3	float	float	VBP
umn.319510003935669	1664	4	in	in	IN
umn.319510003935669	1664	5	the	the	DT
umn.319510003935669	1664	6	air	air	NN
umn.319510003935669	1664	7	as	as	IN
umn.319510003935669	1664	8	"	"	``
umn.319510003935669	1664	9	wild	wild	JJ
umn.319510003935669	1664	10	yeast	yeast	NN
umn.319510003935669	1664	11	.	.	.
umn.319510003935669	1664	12	"	"	''
umn.319510003935669	1665	1	They	-PRON-	PRP
umn.319510003935669	1665	2	float	float	VBP
umn.319510003935669	1665	3	into	into	IN
umn.319510003935669	1665	4	all	all	DT
umn.319510003935669	1665	5	places	place	NNS
umn.319510003935669	1665	6	where	where	WRB
umn.319510003935669	1665	7	"	"	``
umn.319510003935669	1665	8	dust	dust	NN
umn.319510003935669	1665	9	"	"	''
umn.319510003935669	1665	10	may	may	MD
umn.319510003935669	1665	11	float	float	VB
umn.319510003935669	1665	12	,	,	,
umn.319510003935669	1665	13	and	and	CC
umn.319510003935669	1665	14	when	when	WRB
umn.319510003935669	1665	15	they	-PRON-	PRP
umn.319510003935669	1665	16	fall	fall	VBP
umn.319510003935669	1665	17	into	into	IN
umn.319510003935669	1665	18	the	the	DT
umn.319510003935669	1665	19	proper	proper	JJ
umn.319510003935669	1665	20	food	food	NN
umn.319510003935669	1665	21	for	for	IN
umn.319510003935669	1665	22	their	-PRON-	PRP$
umn.319510003935669	1665	23	nourishment	nourishment	NN
umn.319510003935669	1665	24	,	,	,
umn.319510003935669	1665	25	they	-PRON-	PRP
umn.319510003935669	1665	26	begin	begin	VBP
umn.319510003935669	1665	27	to	to	TO
umn.319510003935669	1665	28	absorb	absorb	VB
umn.319510003935669	1665	29	the	the	DT
umn.319510003935669	1665	30	food	food	NN
umn.319510003935669	1665	31	and	and	CC
umn.319510003935669	1665	32	grow	grow	VB
umn.319510003935669	1665	33	;	;	:
umn.319510003935669	1665	34	then	then	RB
umn.319510003935669	1665	35	the	the	DT
umn.319510003935669	1665	36	substance	substance	NN
umn.319510003935669	1665	37	into	into	IN
umn.319510003935669	1665	38	which	which	WDT
umn.319510003935669	1665	39	they	-PRON-	PRP
umn.319510003935669	1665	40	have	have	VBP
umn.319510003935669	1665	41	fallen	fall	VBN
umn.319510003935669	1665	42	begins	begin	VBZ
umn.319510003935669	1665	43	to	to	TO
umn.319510003935669	1665	44	"	"	``
umn.319510003935669	1665	45	ferment	ferment	VB
umn.319510003935669	1665	46	"	"	''
umn.319510003935669	1665	47	and	and	CC
umn.319510003935669	1665	48	,	,	,
umn.319510003935669	1665	49	later	later	RB
umn.319510003935669	1665	50	,	,	,
umn.319510003935669	1665	51	to	to	TO
umn.319510003935669	1665	52	"	"	``
umn.319510003935669	1665	53	sour	sour	JJ
umn.319510003935669	1665	54	.	.	.
umn.319510003935669	1665	55	”	"	''
umn.319510003935669	1665	56	Yeast	yeast	NN
umn.319510003935669	1665	57	is	be	VBZ
umn.319510003935669	1665	58	cultivated	cultivate	VBN
umn.319510003935669	1665	59	,	,	,
umn.319510003935669	1665	60	like	like	IN
umn.319510003935669	1665	61	other	other	JJ
umn.319510003935669	1665	62	plants	plant	NNS
umn.319510003935669	1665	63	;	;	:
umn.319510003935669	1665	64	and	and	CC
umn.319510003935669	1665	65	yeast	yeast	NN
umn.319510003935669	1665	66	in	in	IN
umn.319510003935669	1665	67	three	three	CD
umn.319510003935669	1665	68	different	different	JJ
umn.319510003935669	1665	69	forms	form	NNS
umn.319510003935669	1665	70	,	,	,
umn.319510003935669	1665	71	dry	dry	JJ
umn.319510003935669	1665	72	,	,	,
umn.319510003935669	1665	73	liquid	liquid	JJ
umn.319510003935669	1665	74	,	,	,
umn.319510003935669	1665	75	and	and	CC
umn.319510003935669	1665	76	compressed	compress	VBN
umn.319510003935669	1665	77	,	,	,
umn.319510003935669	1665	78	is	be	VBZ
umn.319510003935669	1665	79	an	an	DT
umn.319510003935669	1665	80	article	article	NN
umn.319510003935669	1665	81	of	of	IN
umn.319510003935669	1665	82	commerce	commerce	NN
umn.319510003935669	1665	83	.	.	.
umn.319510003935669	1666	1	Compressed	compress	VBN
umn.319510003935669	1666	2	yeast	yeast	NN
umn.319510003935669	1666	3	,	,	,
umn.319510003935669	1666	4	in	in	IN
umn.319510003935669	1666	5	cakes	cake	NNS
umn.319510003935669	1666	6	,	,	,
umn.319510003935669	1666	7	is	be	VBZ
umn.319510003935669	1666	8	the	the	DT
umn.319510003935669	1666	9	form	form	NN
umn.319510003935669	1666	10	con-	con-	NN
umn.319510003935669	1666	11	sidered	sidere	VBD
umn.319510003935669	1666	12	the	the	DT
umn.319510003935669	1666	13	most	most	RBS
umn.319510003935669	1666	14	convenient	convenient	JJ
umn.319510003935669	1666	15	and	and	CC
umn.319510003935669	1666	16	satisfactory	satisfactory	JJ
umn.319510003935669	1666	17	at	at	IN
umn.319510003935669	1666	18	present	present	NN
umn.319510003935669	1666	19	.	.	.
umn.319510003935669	1667	1	This	this	DT
umn.319510003935669	1667	2	should	should	MD
umn.319510003935669	1667	3	be	be	VB
umn.319510003935669	1667	4	fresh	fresh	JJ
umn.319510003935669	1667	5	.	.	.
umn.319510003935669	1668	1	Its	-PRON-	PRP$
umn.319510003935669	1668	2	freshness	freshness	NN
umn.319510003935669	1668	3	may	may	MD
umn.319510003935669	1668	4	be	be	VB
umn.319510003935669	1668	5	tested	test	VBN
umn.319510003935669	1668	6	by	by	IN
umn.319510003935669	1668	7	its	-PRON-	PRP$
umn.319510003935669	1668	8	light	light	JJ
umn.319510003935669	1668	9	color	color	NN
umn.319510003935669	1668	10	and	and	CC
umn.319510003935669	1668	11	the	the	DT
umn.319510003935669	1668	12	absence	absence	NN
umn.319510003935669	1668	13	of	of	IN
umn.319510003935669	1668	14	dark	dark	JJ
umn.319510003935669	1668	15	streaks	streak	NNS
umn.319510003935669	1668	16	.	.	.
umn.319510003935669	1669	1	The	the	DT
umn.319510003935669	1669	2	yeast	yeast	NN
umn.319510003935669	1669	3	plant	plant	NN
umn.319510003935669	1669	4	is	be	VBZ
umn.319510003935669	1669	5	killed	kill	VBN
umn.319510003935669	1669	6	at	at	IN
umn.319510003935669	1669	7	212	212	CD
umn.319510003935669	1669	8	degrees	degree	NNS
umn.319510003935669	1669	9	,	,	,
umn.319510003935669	1669	10	Fahr	Fahr	NNP
umn.319510003935669	1669	11	.	.	NNP
umn.319510003935669	1669	12	,	,	,
umn.319510003935669	1669	13	boiling	boiling	NN
umn.319510003935669	1669	14	point	point	NN
umn.319510003935669	1669	15	.	.	.
umn.319510003935669	1670	1	It	-PRON-	PRP
umn.319510003935669	1670	2	grows	grow	VBZ
umn.319510003935669	1670	3	best	good	JJS
umn.319510003935669	1670	4	at	at	IN
umn.319510003935669	1670	5	a	a	DT
umn.319510003935669	1670	6	temperature	temperature	NN
umn.319510003935669	1670	7	between	between	IN
umn.319510003935669	1670	8	72	72	CD
umn.319510003935669	1670	9	degrees	degree	NNS
umn.319510003935669	1670	10	and	and	CC
umn.319510003935669	1670	11	90	90	CD
umn.319510003935669	1670	12	degrees	degree	NNS
umn.319510003935669	1670	13	,	,	,
umn.319510003935669	1670	14	and	and	CC
umn.319510003935669	1670	15	in	in	IN
umn.319510003935669	1670	16	a	a	DT
umn.319510003935669	1670	17	substance	substance	NN
umn.319510003935669	1670	18	that	that	WDT
umn.319510003935669	1670	19	is	be	VBZ
umn.319510003935669	1670	20	moist	moist	JJ
umn.319510003935669	1670	21	,	,	,
umn.319510003935669	1670	22	sweet	sweet	JJ
umn.319510003935669	1670	23	,	,	,
umn.319510003935669	1670	24	and	and	CC
umn.319510003935669	1670	25	nitrogenous	nitrogenous	JJ
umn.319510003935669	1670	26	(	(	-LRB-
umn.319510003935669	1670	27	glutinous	glutinous	NNP
umn.319510003935669	1670	28	)	)	-RRB-
umn.319510003935669	1670	29	;	;	:
umn.319510003935669	1670	30	hence	hence	RB
umn.319510003935669	1670	31	,	,	,
umn.319510003935669	1670	32	all	all	PDT
umn.319510003935669	1670	33	these	these	DT
umn.319510003935669	1670	34	conditions	condition	NNS
umn.319510003935669	1670	35	must	must	MD
umn.319510003935669	1670	36	be	be	VB
umn.319510003935669	1670	37	carefully	carefully	RB
umn.319510003935669	1670	38	considered	consider	VBN
umn.319510003935669	1670	39	in	in	IN
umn.319510003935669	1670	40	making	make	VBG
umn.319510003935669	1670	41	bread	bread	NN
umn.319510003935669	1670	42	.	.	.
umn.319510003935669	1671	1	Bread	bread	NN
umn.319510003935669	1671	2	dough	dough	NN
umn.319510003935669	1671	3	is	be	VBZ
umn.319510003935669	1671	4	the	the	DT
umn.319510003935669	1671	5	best	good	JJS
umn.319510003935669	1671	6	soil	soil	NN
umn.319510003935669	1671	7	for	for	IN
umn.319510003935669	1671	8	growing	grow	VBG
umn.319510003935669	1671	9	yeast	yeast	NN
umn.319510003935669	1671	10	.	.	.
umn.319510003935669	1672	1	The	the	DT
umn.319510003935669	1672	2	yeast	yeast	NN
umn.319510003935669	1672	3	changes	change	VBZ
umn.319510003935669	1672	4	some	some	DT
umn.319510003935669	1672	5	of	of	IN
umn.319510003935669	1672	6	the	the	DT
umn.319510003935669	1672	7	starch	starch	NN
umn.319510003935669	1672	8	into	into	IN
umn.319510003935669	1672	9	a	a	DT
umn.319510003935669	1672	10	kind	kind	NN
umn.319510003935669	1672	11	of	of	IN
umn.319510003935669	1672	12	sugat	sugat	NNS
umn.319510003935669	1672	13	,	,	,
umn.319510003935669	1672	14	and	and	CC
umn.319510003935669	1672	15	then	then	RB
umn.319510003935669	1672	16	the	the	DT
umn.319510003935669	1672	17	sugar	sugar	NN
umn.319510003935669	1672	18	into	into	IN
umn.319510003935669	1672	19	a	a	DT
umn.319510003935669	1672	20	gas	gas	NN
umn.319510003935669	1672	21	(	(	-LRB-
umn.319510003935669	1672	22	carbon	carbon	NN
umn.319510003935669	1672	23	-	-	HYPH
umn.319510003935669	1672	24	dioxide	dioxide	NN
umn.319510003935669	1672	25	)	)	-RRB-
umn.319510003935669	1672	26	,	,	,
umn.319510003935669	1672	27	and	and	CC
umn.319510003935669	1672	28	alcohol	alcohol	NN
umn.319510003935669	1672	29	.	.	.
umn.319510003935669	1673	1	The	the	DT
umn.319510003935669	1673	2	gas	gas	NN
umn.319510003935669	1673	3	,	,	,
umn.319510003935669	1673	4	being	be	VBG
umn.319510003935669	1673	5	lighter	light	JJR
umn.319510003935669	1673	6	than	than	IN
umn.319510003935669	1673	7	the	the	DT
umn.319510003935669	1673	8	dough	dough	NN
umn.319510003935669	1673	9	,	,	,
umn.319510003935669	1673	10	and	and	CC
umn.319510003935669	1673	11	constantly	constantly	RB
umn.319510003935669	1673	12	expanding	expand	VBG
umn.319510003935669	1673	13	by	by	IN
umn.319510003935669	1673	14	the	the	DT
umn.319510003935669	1673	15	heat	heat	NN
umn.319510003935669	1673	16	,	,	,
umn.319510003935669	1673	17	struggles	struggle	VBZ
umn.319510003935669	1673	18	to	to	TO
umn.319510003935669	1673	19	escape	escape	VB
umn.319510003935669	1673	20	,	,	,
umn.319510003935669	1673	21	and	and	CC
umn.319510003935669	1673	22	thus	thus	RB
umn.319510003935669	1673	23	puffs	puff	VBZ
umn.319510003935669	1673	24	up	up	RP
umn.319510003935669	1673	25	this	this	DT
umn.319510003935669	1673	26	elastic	elastic	JJ
umn.319510003935669	1673	27	,	,	,
umn.319510003935669	1673	28	glutinous	glutinous	JJ
umn.319510003935669	1673	29	mass	mass	NN
umn.319510003935669	1673	30	to	to	IN
umn.319510003935669	1673	31	two	two	CD
umn.319510003935669	1673	32	or	or	CC
umn.319510003935669	1673	33	three	three	CD
umn.319510003935669	1673	34	times	time	NNS
umn.319510003935669	1673	35	its	-PRON-	PRP$
umn.319510003935669	1673	36	original	original	JJ
umn.319510003935669	1673	37	size	size	NN
umn.319510003935669	1673	38	.	.	.
umn.319510003935669	1674	1	As	as	IN
umn.319510003935669	1674	2	this	this	DT
umn.319510003935669	1674	3	process	process	NN
umn.319510003935669	1674	4	produces	produce	VBZ
umn.319510003935669	1674	5	alcohol	alcohol	NN
umn.319510003935669	1674	6	in	in	IN
umn.319510003935669	1674	7	the	the	DT
umn.319510003935669	1674	8	bread	bread	NN
umn.319510003935669	1674	9	,	,	,
umn.319510003935669	1674	10	it	-PRON-	PRP
umn.319510003935669	1674	11	is	be	VBZ
umn.319510003935669	1674	12	called	call	VBN
umn.319510003935669	1674	13	alcoholic	alcoholic	JJ
umn.319510003935669	1674	14	fermentation	fermentation	NN
umn.319510003935669	1674	15	.	.	.
umn.319510003935669	1675	1	When	when	WRB
umn.319510003935669	1675	2	the	the	DT
umn.319510003935669	1675	3	dough	dough	NN
umn.319510003935669	1675	4	is	be	VBZ
umn.319510003935669	1675	5	sufficiently	sufficiently	RB
umn.319510003935669	1675	6	"	"	``
umn.319510003935669	1675	7	light	light	NN
umn.319510003935669	1675	8	,	,	,
umn.319510003935669	1675	9	"	"	''
umn.319510003935669	1675	10	it	-PRON-	PRP
umn.319510003935669	1675	11	is	be	VBZ
umn.319510003935669	1675	12	kneaded	knead	VBN
umn.319510003935669	1675	13	,	,	,
umn.319510003935669	1675	14	to	to	TO
umn.319510003935669	1675	15	press	press	VB
umn.319510003935669	1675	16	out	out	RP
umn.319510003935669	1675	17	some	some	DT
umn.319510003935669	1675	18	of	of	IN
umn.319510003935669	1675	19	the	the	DT
umn.319510003935669	1675	20	gas	gas	NN
umn.319510003935669	1675	21	,	,	,
umn.319510003935669	1675	22	and	and	CC
umn.319510003935669	1675	23	then	then	RB
umn.319510003935669	1675	24	baked	bake	VBN
umn.319510003935669	1675	25	.	.	.
umn.319510003935669	1676	1	In	in	IN
umn.319510003935669	1676	2	the	the	DT
umn.319510003935669	1676	3	heat	heat	NN
umn.319510003935669	1676	4	of	of	IN
umn.319510003935669	1676	5	the	the	DT
umn.319510003935669	1676	6	oven	oven	NN
umn.319510003935669	1676	7	,	,	,
umn.319510003935669	1676	8	the	the	DT
umn.319510003935669	1676	9	alcohol	alcohol	NN
umn.319510003935669	1676	10	escapes	escape	VBZ
umn.319510003935669	1676	11	;	;	:
umn.319510003935669	1676	12	some	some	DT
umn.319510003935669	1676	13	of	of	IN
umn.319510003935669	1676	14	the	the	DT
umn.319510003935669	1676	15	starch	starch	NN
umn.319510003935669	1676	16	on	on	IN
umn.319510003935669	1676	17	the	the	DT
umn.319510003935669	1676	18	outside	outside	NN
umn.319510003935669	1676	19	is	be	VBZ
umn.319510003935669	1676	20	changed	change	VBN
umn.319510003935669	1676	21	to	to	IN
umn.319510003935669	1676	22	a	a	DT
umn.319510003935669	1676	23	gummy	gummy	JJ
umn.319510003935669	1676	24	substance	substance	NN
umn.319510003935669	1676	25	called	call	VBN
umn.319510003935669	1676	26	dex-	dex-	FW
umn.319510003935669	1676	27	trine	trine	NN
umn.319510003935669	1676	28	,	,	,
umn.319510003935669	1676	29	which	which	WDT
umn.319510003935669	1676	30	forms	form	VBZ
umn.319510003935669	1676	31	the	the	DT
umn.319510003935669	1676	32	crust	crust	NN
umn.319510003935669	1676	33	.	.	.
umn.319510003935669	1677	1	If	if	IN
umn.319510003935669	1677	2	the	the	DT
umn.319510003935669	1677	3	bread	bread	NN
umn.319510003935669	1677	4	dough	dough	NN
umn.319510003935669	1677	5	is	be	VBZ
umn.319510003935669	1677	6	allowed	allow	VBN
umn.319510003935669	1677	7	to	to	TO
umn.319510003935669	1677	8	stand	stand	VB
umn.319510003935669	1677	9	too	too	RB
umn.319510003935669	1677	10	long	long	RB
umn.319510003935669	1677	11	in	in	IN
umn.319510003935669	1677	12	the	the	DT
umn.319510003935669	1677	13	process	process	NN
umn.319510003935669	1677	14	of	of	IN
umn.319510003935669	1677	15	fermentation	fermentation	NN
umn.319510003935669	1677	16	,	,	,
umn.319510003935669	1677	17	acetic	acetic	JJ
umn.319510003935669	1677	18	(	(	-LRB-
umn.319510003935669	1677	19	acid	acid	NN
umn.319510003935669	1677	20	)	)	-RRB-
umn.319510003935669	1677	21	fermentation	fermentation	NN
umn.319510003935669	1677	22	begins	begin	VBZ
umn.319510003935669	1677	23	;	;	:
umn.319510003935669	1677	24	and	and	CC
umn.319510003935669	1677	25	we	-PRON-	PRP
umn.319510003935669	1677	26	say	say	VBP
umn.319510003935669	1677	27	the	the	DT
umn.319510003935669	1677	28	dough	dough	NN
umn.319510003935669	1677	29	is	be	VBZ
umn.319510003935669	1677	30	“	"	``
umn.319510003935669	1677	31	sour	sour	JJ
umn.319510003935669	1677	32	.	.	.
umn.319510003935669	1678	1	BREAD	BREAD	NNP
umn.319510003935669	1678	2	IS	be	VBZ
umn.319510003935669	1678	3	BAKED	BAKED	NNP
umn.319510003935669	1678	4	.	.	.
umn.319510003935669	1679	1	1	1	LS
umn.319510003935669	1679	2	.	.	.
umn.319510003935669	1680	1	To	to	TO
umn.319510003935669	1680	2	kill	kill	VB
umn.319510003935669	1680	3	the	the	DT
umn.319510003935669	1680	4	ferment	ferment	NN
umn.319510003935669	1680	5	.	.	.
umn.319510003935669	1681	1	2	2	LS
umn.319510003935669	1681	2	.	.	.
umn.319510003935669	1682	1	To	to	TO
umn.319510003935669	1682	2	make	make	VB
umn.319510003935669	1682	3	the	the	DT
umn.319510003935669	1682	4	starch	starch	NN
umn.319510003935669	1682	5	soluble	soluble	JJ
umn.319510003935669	1682	6	.	.	.
umn.319510003935669	1683	1	3	3	LS
umn.319510003935669	1683	2	.	.	.
umn.319510003935669	1684	1	To	to	TO
umn.319510003935669	1684	2	drive	drive	VB
umn.319510003935669	1684	3	off	off	RP
umn.319510003935669	1684	4	alcohol	alcohol	NN
umn.319510003935669	1684	5	and	and	CC
umn.319510003935669	1684	6	gas	gas	NN
umn.319510003935669	1684	7	.	.	.
umn.319510003935669	1685	1	4	4	LS
umn.319510003935669	1685	2	.	.	.
umn.319510003935669	1686	1	To	to	TO
umn.319510003935669	1686	2	form	form	VB
umn.319510003935669	1686	3	a	a	DT
umn.319510003935669	1686	4	brown	brown	JJ
umn.319510003935669	1686	5	crust	crust	NN
umn.319510003935669	1686	6	.	.	.
umn.319510003935669	1687	1	5	5	LS
umn.319510003935669	1687	2	.	.	.
umn.319510003935669	1688	1	To	to	TO
umn.319510003935669	1688	2	make	make	VB
umn.319510003935669	1688	3	it	-PRON-	PRP
umn.319510003935669	1688	4	palatable	palatable	JJ
umn.319510003935669	1688	5	.	.	.
umn.319510003935669	1689	1	COOKING	COOKING	NNP
umn.319510003935669	1689	2	83	83	CD
umn.319510003935669	1689	3	WHITE	WHITE	NNP
umn.319510003935669	1689	4	BREAD	BREAD	NNP
umn.319510003935669	1689	5	(	(	-LRB-
umn.319510003935669	1689	6	Quick	Quick	NNP
umn.319510003935669	1689	7	Process	Process	NNP
umn.319510003935669	1689	8	)	)	-RRB-
umn.319510003935669	1689	9	:	:	:
umn.319510003935669	1689	10	(	(	-LRB-
umn.319510003935669	1689	11	For	for	IN
umn.319510003935669	1689	12	Slow	Slow	NNP
umn.319510003935669	1689	13	Process	Process	NNP
umn.319510003935669	1689	14	,	,	,
umn.319510003935669	1689	15	see	see	VB
umn.319510003935669	1689	16	Appendix	Appendix	NNP
umn.319510003935669	1689	17	)	)	-RRB-
umn.319510003935669	1689	18	.	.	.
umn.319510003935669	1690	1	1	1	CD
umn.319510003935669	1690	2	tbsp	tbsp	NN
umn.319510003935669	1690	3	.	.	.
umn.319510003935669	1691	1	sugar	sugar	NN
umn.319510003935669	1691	2	,	,	,
umn.319510003935669	1691	3	2	2	CD
umn.319510003935669	1691	4	cups	cup	NNS
umn.319510003935669	1691	5	boiling	boiling	NN
umn.319510003935669	1691	6	water	water	NN
umn.319510003935669	1691	7	,	,	,
umn.319510003935669	1691	8	1	1	CD
umn.319510003935669	1691	9	tbsp	tbsp	NN
umn.319510003935669	1691	10	.	.	.
umn.319510003935669	1692	1	shortening	shorten	VBG
umn.319510003935669	1692	2	,	,	,
umn.319510003935669	1692	3	1	1	CD
umn.319510003935669	1692	4	yeast	yeast	NN
umn.319510003935669	1692	5	cake	cake	NN
umn.319510003935669	1692	6	mixed	mix	VBN
umn.319510003935669	1692	7	with	with	IN
umn.319510003935669	1692	8	1.4	1.4	CD
umn.319510003935669	1692	9	c.	c.	NNP
umn.319510003935669	1692	10	lukewarm	lukewarm	JJ
umn.319510003935669	1692	11	water	water	NN
umn.319510003935669	1692	12	,	,	,
umn.319510003935669	1692	13	1	1	CD
umn.319510003935669	1692	14	1	1	CD
umn.319510003935669	1692	15	-	-	SYM
umn.319510003935669	1692	16	2	2	CD
umn.319510003935669	1692	17	tsp	tsp	NN
umn.319510003935669	1692	18	.	.	.
umn.319510003935669	1693	1	salt	salt	NN
umn.319510003935669	1693	2	,	,	,
umn.319510003935669	1693	3	about	about	RB
umn.319510003935669	1693	4	6	6	CD
umn.319510003935669	1693	5	c.	c.	NN
umn.319510003935669	1693	6	flour	flour	NN
umn.319510003935669	1693	7	.	.	.
umn.319510003935669	1694	1	Put	put	VB
umn.319510003935669	1694	2	salt	salt	NN
umn.319510003935669	1694	3	,	,	,
umn.319510003935669	1694	4	sugar	sugar	NN
umn.319510003935669	1694	5	,	,	,
umn.319510003935669	1694	6	and	and	CC
umn.319510003935669	1694	7	shortening	shorten	VBG
umn.319510003935669	1694	8	into	into	IN
umn.319510003935669	1694	9	mixing	mix	VBG
umn.319510003935669	1694	10	bowl	bowl	NN
umn.319510003935669	1694	11	,	,	,
umn.319510003935669	1694	12	pour	pour	VB
umn.319510003935669	1694	13	on	on	IN
umn.319510003935669	1694	14	the	the	DT
umn.319510003935669	1694	15	hot	hot	JJ
umn.319510003935669	1694	16	water	water	NN
umn.319510003935669	1694	17	.	.	.
umn.319510003935669	1695	1	When	when	WRB
umn.319510003935669	1695	2	cooled	cool	VBN
umn.319510003935669	1695	3	to	to	IN
umn.319510003935669	1695	4	lukewarm	lukewarm	JJ
umn.319510003935669	1695	5	,	,	,
umn.319510003935669	1695	6	add	add	VB
umn.319510003935669	1695	7	the	the	DT
umn.319510003935669	1695	8	dis-	dis-	NN
umn.319510003935669	1695	9	solved	solve	VBD
umn.319510003935669	1695	10	yeast	yeast	NN
umn.319510003935669	1695	11	.	.	.
umn.319510003935669	1696	1	Add	add	VB
umn.319510003935669	1696	2	five	five	CD
umn.319510003935669	1696	3	cups	cup	NNS
umn.319510003935669	1696	4	sifted	sift	VBN
umn.319510003935669	1696	5	flour	flour	NN
umn.319510003935669	1696	6	,	,	,
umn.319510003935669	1696	7	stir	stir	VB
umn.319510003935669	1696	8	until	until	IN
umn.319510003935669	1696	9	smooth	smooth	JJ
umn.319510003935669	1696	10	;	;	:
umn.319510003935669	1696	11	then	then	RB
umn.319510003935669	1696	12	add	add	VB
umn.319510003935669	1696	13	enough	enough	RB
umn.319510003935669	1696	14	more	more	JJR
umn.319510003935669	1696	15	flour	flour	NN
umn.319510003935669	1696	16	to	to	TO
umn.319510003935669	1696	17	make	make	VB
umn.319510003935669	1696	18	dough	dough	NN
umn.319510003935669	1696	19	stiff	stiff	JJ
umn.319510003935669	1696	20	enough	enough	RB
umn.319510003935669	1696	21	to	to	TO
umn.319510003935669	1696	22	knead	knead	VB
umn.319510003935669	1696	23	.	.	.
umn.319510003935669	1697	1	Turn	turn	VB
umn.319510003935669	1697	2	on	on	RP
umn.319510003935669	1697	3	floured	floured	JJ
umn.319510003935669	1697	4	board	board	NN
umn.319510003935669	1697	5	,	,	,
umn.319510003935669	1697	6	knead	knead	VB
umn.319510003935669	1697	7	until	until	IN
umn.319510003935669	1697	8	it	-PRON-	PRP
umn.319510003935669	1697	9	is	be	VBZ
umn.319510003935669	1697	10	smooth	smooth	JJ
umn.319510003935669	1697	11	and	and	CC
umn.319510003935669	1697	12	elastic	elastic	JJ
umn.319510003935669	1697	13	to	to	TO
umn.319510003935669	1697	14	touch	touch	VB
umn.319510003935669	1697	15	,	,	,
umn.319510003935669	1697	16	and	and	CC
umn.319510003935669	1697	17	will	will	MD
umn.319510003935669	1697	18	not	not	RB
umn.319510003935669	1697	19	stick	stick	VB
umn.319510003935669	1697	20	to	to	IN
umn.319510003935669	1697	21	the	the	DT
umn.319510003935669	1697	22	board	board	NN
umn.319510003935669	1697	23	or	or	CC
umn.319510003935669	1697	24	hands	hand	NNS
umn.319510003935669	1697	25	.	.	.
umn.319510003935669	1698	1	Return	return	VB
umn.319510003935669	1698	2	to	to	IN
umn.319510003935669	1698	3	the	the	DT
umn.319510003935669	1698	4	bowl	bowl	NN
umn.319510003935669	1698	5	,	,	,
umn.319510003935669	1698	6	cover	cover	VBP
umn.319510003935669	1698	7	closely	closely	RB
umn.319510003935669	1698	8	,	,	,
umn.319510003935669	1698	9	and	and	CC
umn.319510003935669	1698	10	let	let	VB
umn.319510003935669	1698	11	it	-PRON-	PRP
umn.319510003935669	1698	12	stand	stand	VB
umn.319510003935669	1698	13	in	in	IN
umn.319510003935669	1698	14	a	a	DT
umn.319510003935669	1698	15	warm	warm	JJ
umn.319510003935669	1698	16	place	place	NN
umn.319510003935669	1698	17	(	(	-LRB-
umn.319510003935669	1698	18	about	about	RB
umn.319510003935669	1698	19	75	75	CD
umn.319510003935669	1698	20	degrees	degree	NNS
umn.319510003935669	1698	21	Fahr	fahr	NN
umn.319510003935669	1698	22	.	.	.
umn.319510003935669	1698	23	)	)	-RRB-
umn.319510003935669	1699	1	until	until	IN
umn.319510003935669	1699	2	double	double	JJ
umn.319510003935669	1699	3	in	in	IN
umn.319510003935669	1699	4	bulk	bulk	NN
umn.319510003935669	1699	5	(	(	-LRB-
umn.319510003935669	1699	6	from	from	IN
umn.319510003935669	1699	7	two	two	CD
umn.319510003935669	1699	8	to	to	TO
umn.319510003935669	1699	9	three	three	CD
umn.319510003935669	1699	10	hours	hour	NNS
umn.319510003935669	1699	11	)	)	-RRB-
umn.319510003935669	1699	12	.	.	.
umn.319510003935669	1700	1	Knead	knead	VB
umn.319510003935669	1700	2	again	again	RB
umn.319510003935669	1700	3	until	until	IN
umn.319510003935669	1700	4	fine	fine	JJ
umn.319510003935669	1700	5	grained	grain	VBN
umn.319510003935669	1700	6	,	,	,
umn.319510003935669	1700	7	using	use	VBG
umn.319510003935669	1700	8	as	as	RB
umn.319510003935669	1700	9	little	little	JJ
umn.319510003935669	1700	10	flour	flour	NN
umn.319510003935669	1700	11	as	as	IN
umn.319510003935669	1700	12	possible	possible	JJ
umn.319510003935669	1700	13	.	.	.
umn.319510003935669	1701	1	Shape	shape	VB
umn.319510003935669	1701	2	into	into	IN
umn.319510003935669	1701	3	loaves	loaf	NNS
umn.319510003935669	1701	4	,	,	,
umn.319510003935669	1701	5	place	place	VB
umn.319510003935669	1701	6	in	in	IN
umn.319510003935669	1701	7	greased	grease	VBN
umn.319510003935669	1701	8	pan	pan	NN
umn.319510003935669	1701	9	,	,	,
umn.319510003935669	1701	10	cover	cover	VB
umn.319510003935669	1701	11	and	and	CC
umn.319510003935669	1701	12	put	put	VBN
umn.319510003935669	1701	13	in	in	RP
umn.319510003935669	1701	14	a	a	DT
umn.319510003935669	1701	15	warm	warm	JJ
umn.319510003935669	1701	16	place	place	NN
umn.319510003935669	1701	17	.	.	.
umn.319510003935669	1702	1	When	when	WRB
umn.319510003935669	1702	2	double	double	JJ
umn.319510003935669	1702	3	in	in	IN
umn.319510003935669	1702	4	bulk	bulk	NN
umn.319510003935669	1702	5	(	(	-LRB-
umn.319510003935669	1702	6	about	about	RB
umn.319510003935669	1702	7	one	one	CD
umn.319510003935669	1702	8	hour	hour	NN
umn.319510003935669	1702	9	)	)	-RRB-
umn.319510003935669	1702	10	bake	bake	VB
umn.319510003935669	1702	11	in	in	RP
umn.319510003935669	1702	12	hot	hot	JJ
umn.319510003935669	1702	13	oven	oven	NN
umn.319510003935669	1702	14	,	,	,
umn.319510003935669	1702	15	from	from	IN
umn.319510003935669	1702	16	50	50	CD
umn.319510003935669	1702	17	to	to	TO
umn.319510003935669	1702	18	60	60	CD
umn.319510003935669	1702	19	minutes	minute	NNS
umn.319510003935669	1702	20	.	.	.
umn.319510003935669	1703	1	Remove	remove	VB
umn.319510003935669	1703	2	bread	bread	NN
umn.319510003935669	1703	3	from	from	IN
umn.319510003935669	1703	4	pans	pan	NNS
umn.319510003935669	1703	5	as	as	RB
umn.319510003935669	1703	6	soon	soon	RB
umn.319510003935669	1703	7	as	as	IN
umn.319510003935669	1703	8	taken	take	VBN
umn.319510003935669	1703	9	from	from	IN
umn.319510003935669	1703	10	oven	oven	NN
umn.319510003935669	1703	11	.	.	.
umn.319510003935669	1704	1	en	en	IN
umn.319510003935669	1704	2	.	.	.
umn.319510003935669	1705	1	Rub	rub	VB
umn.319510003935669	1705	2	the	the	DT
umn.319510003935669	1705	3	crusts	crust	NNS
umn.319510003935669	1705	4	with	with	IN
umn.319510003935669	1705	5	melted	melt	VBN
umn.319510003935669	1705	6	butter	butter	NN
umn.319510003935669	1705	7	.	.	.
umn.319510003935669	1706	1	Place	place	NN
umn.319510003935669	1706	2	loaves	loaf	NNS
umn.319510003935669	1706	3	so	so	IN
umn.319510003935669	1706	4	that	that	IN
umn.319510003935669	1706	5	the	the	DT
umn.319510003935669	1706	6	air	air	NN
umn.319510003935669	1706	7	can	can	MD
umn.319510003935669	1706	8	circulate	circulate	VB
umn.319510003935669	1706	9	all	all	RB
umn.319510003935669	1706	10	around	around	IN
umn.319510003935669	1706	11	them	-PRON-	PRP
umn.319510003935669	1706	12	until	until	IN
umn.319510003935669	1706	13	cool	cool	JJ
umn.319510003935669	1706	14	.	.	.
umn.319510003935669	1707	1	LESSON	LESSON	NNP
umn.319510003935669	1707	2	29	29	CD
umn.319510003935669	1707	3	.	.	.
umn.319510003935669	1708	1	Second	second	JJ
umn.319510003935669	1708	2	lesson	lesson	NN
umn.319510003935669	1708	3	on	on	IN
umn.319510003935669	1708	4	"	"	``
umn.319510003935669	1708	5	quick	quick	JJ
umn.319510003935669	1708	6	process	process	NN
umn.319510003935669	1708	7	.	.	.
umn.319510003935669	1708	8	"	"	''
umn.319510003935669	1709	1	Moulding	mould	VBG
umn.319510003935669	1709	2	the	the	DT
umn.319510003935669	1709	3	bread	bread	NN
umn.319510003935669	1709	4	.	.	.
umn.319510003935669	1710	1	When	when	WRB
umn.319510003935669	1710	2	,	,	,
umn.319510003935669	1710	3	on	on	IN
umn.319510003935669	1710	4	slicing	slice	VBG
umn.319510003935669	1710	5	bread	bread	NN
umn.319510003935669	1710	6	,	,	,
umn.319510003935669	1710	7	it	-PRON-	PRP
umn.319510003935669	1710	8	is	be	VBZ
umn.319510003935669	1710	9	found	find	VBN
umn.319510003935669	1710	10	to	to	TO
umn.319510003935669	1710	11	be	be	VB
umn.319510003935669	1710	12	very	very	RB
umn.319510003935669	1710	13	porous	porous	JJ
umn.319510003935669	1710	14	,	,	,
umn.319510003935669	1710	15	the	the	DT
umn.319510003935669	1710	16	pores	pore	NNS
umn.319510003935669	1710	17	being	be	VBG
umn.319510003935669	1710	18	large	large	JJ
umn.319510003935669	1710	19	,	,	,
umn.319510003935669	1710	20	it	-PRON-	PRP
umn.319510003935669	1710	21	is	be	VBZ
umn.319510003935669	1710	22	because	because	IN
umn.319510003935669	1710	23	of	of	IN
umn.319510003935669	1710	24	too	too	RB
umn.319510003935669	1710	25	little	little	JJ
umn.319510003935669	1710	26	kneading	kneading	NN
umn.319510003935669	1710	27	.	.	.
umn.319510003935669	1711	1	LESSON	LESSON	NNP
umn.319510003935669	1711	2	30	30	CD
umn.319510003935669	1711	3	.	.	.
umn.319510003935669	1712	1	Baking	baking	NN
umn.319510003935669	1712	2	of	of	IN
umn.319510003935669	1712	3	white	white	JJ
umn.319510003935669	1712	4	bread	bread	NN
umn.319510003935669	1712	5	.	.	.
umn.319510003935669	1713	1	See	see	VB
umn.319510003935669	1713	2	Appendix	Appendix	NNP
umn.319510003935669	1713	3	.	.	.
umn.319510003935669	1714	1	LESSON	LESSON	NNP
umn.319510003935669	1714	2	31	31	CD
umn.319510003935669	1714	3	.	.	.
umn.319510003935669	1715	1	Raised	raise	VBN
umn.319510003935669	1715	2	MUFFINS	MUFFINS	NNP
umn.319510003935669	1715	3	:	:	:
umn.319510003935669	1715	4	2	2	CD
umn.319510003935669	1715	5	c.	c.	NN
umn.319510003935669	1715	6	milk	milk	NN
umn.319510003935669	1715	7	,	,	,
umn.319510003935669	1715	8	1	1	CD
umn.319510003935669	1715	9	tbsp	tbsp	NN
umn.319510003935669	1715	10	.	.	.
umn.319510003935669	1716	1	butter	butter	NN
umn.319510003935669	1716	2	,	,	,
umn.319510003935669	1716	3	3	3	CD
umn.319510003935669	1716	4	c.	c.	NN
umn.319510003935669	1716	5	flour	flour	NN
umn.319510003935669	1716	6	,	,	,
umn.319510003935669	1716	7	1	1	CD
umn.319510003935669	1716	8	-	-	SYM
umn.319510003935669	1716	9	4	4	CD
umn.319510003935669	1716	10	yeast	yeast	NN
umn.319510003935669	1716	11	cake	cake	NN
umn.319510003935669	1716	12	,	,	,
umn.319510003935669	1716	13	1	1	CD
umn.319510003935669	1716	14	tsp	tsp	NN
umn.319510003935669	1716	15	.	.	.
umn.319510003935669	1717	1	salt	salt	NN
umn.319510003935669	1717	2	.	.	.
umn.319510003935669	1718	1	Scald	scald	VB
umn.319510003935669	1718	2	the	the	DT
umn.319510003935669	1718	3	milk	milk	NN
umn.319510003935669	1718	4	,	,	,
umn.319510003935669	1718	5	add	add	VB
umn.319510003935669	1718	6	the	the	DT
umn.319510003935669	1718	7	butter	butter	NN
umn.319510003935669	1718	8	,	,	,
umn.319510003935669	1718	9	and	and	CC
umn.319510003935669	1718	10	allow	allow	VB
umn.319510003935669	1718	11	to	to	TO
umn.319510003935669	1718	12	cool	cool	VB
umn.319510003935669	1718	13	to	to	IN
umn.319510003935669	1718	14	lukewarm	lukewarm	JJ
umn.319510003935669	1718	15	.	.	.
umn.319510003935669	1719	1	Stir	stir	VB
umn.319510003935669	1719	2	in	in	IN
umn.319510003935669	1719	3	the	the	DT
umn.319510003935669	1719	4	yeast	yeast	NN
umn.319510003935669	1719	5	,	,	,
umn.319510003935669	1719	6	salt	salt	NN
umn.319510003935669	1719	7	,	,	,
umn.319510003935669	1719	8	and	and	CC
umn.319510003935669	1719	9	flour	flour	NN
umn.319510003935669	1719	10	,	,	,
umn.319510003935669	1719	11	and	and	CC
umn.319510003935669	1719	12	beat	beat	VBD
umn.319510003935669	1719	13	for	for	IN
umn.319510003935669	1719	14	five	five	CD
umn.319510003935669	1719	15	minutes	minute	NNS
umn.319510003935669	1719	16	.	.	.
umn.319510003935669	1720	1	Cover	cover	VB
umn.319510003935669	1720	2	,	,	,
umn.319510003935669	1720	3	and	and	CC
umn.319510003935669	1720	4	allow	allow	VB
umn.319510003935669	1720	5	to	to	TO
umn.319510003935669	1720	6	rise	rise	VB
umn.319510003935669	1720	7	until	until	IN
umn.319510003935669	1720	8	double	double	JJ
umn.319510003935669	1720	9	its	-PRON-	PRP$
umn.319510003935669	1720	10	bulk	bulk	NN
umn.319510003935669	1720	11	.	.	.
umn.319510003935669	1721	1	Add	add	VB
umn.319510003935669	1721	2	flour	flour	NN
umn.319510003935669	1721	3	to	to	TO
umn.319510003935669	1721	4	make	make	VB
umn.319510003935669	1721	5	a	a	DT
umn.319510003935669	1721	6	soft	soft	JJ
umn.319510003935669	1721	7	dough	dough	NN
umn.319510003935669	1721	8	.	.	.
umn.319510003935669	1722	1	Divide	divide	VB
umn.319510003935669	1722	2	and	and	CC
umn.319510003935669	1722	3	roll	roll	VB
umn.319510003935669	1722	4	into	into	IN
umn.319510003935669	1722	5	balls	ball	NNS
umn.319510003935669	1722	6	.	.	.
umn.319510003935669	1723	1	Place	place	VB
umn.319510003935669	1723	2	in	in	IN
umn.319510003935669	1723	3	deep	deep	JJ
umn.319510003935669	1723	4	gem	gem	NN
umn.319510003935669	1723	5	pan	pan	NN
umn.319510003935669	1723	6	,	,	,
umn.319510003935669	1723	7	cover	cover	VB
umn.319510003935669	1723	8	,	,	,
umn.319510003935669	1723	9	and	and	CC
umn.319510003935669	1723	10	allow	allow	VB
umn.319510003935669	1723	11	to	to	TO
umn.319510003935669	1723	12	rise	rise	VB
umn.319510003935669	1723	13	to	to	IN
umn.319510003935669	1723	14	double	double	JJ
umn.319510003935669	1723	15	bulk	bulk	NN
umn.319510003935669	1723	16	.	.	.
umn.319510003935669	1724	1	Bake	bake	VB
umn.319510003935669	1724	2	about	about	RB
umn.319510003935669	1724	3	1	1	CD
umn.319510003935669	1724	4	-	-	SYM
umn.319510003935669	1724	5	2	2	CD
umn.319510003935669	1724	6	hour	hour	NN
umn.319510003935669	1724	7	.	.	.
umn.319510003935669	1725	1	84	84	CD
umn.319510003935669	1725	2	DOMESTIC	domestic	JJ
umn.319510003935669	1725	3	SCIENCE	science	NN
umn.319510003935669	1725	4	Place	Place	NNP
umn.319510003935669	1725	5	on	on	IN
umn.319510003935669	1725	6	a	a	DT
umn.319510003935669	1725	7	LESSON	LESSON	NNP
umn.319510003935669	1725	8	32	32	CD
umn.319510003935669	1725	9	.	.	.
umn.319510003935669	1726	1	Parker	Parker	NNP
umn.319510003935669	1726	2	House	House	NNP
umn.319510003935669	1726	3	Rolls	Rolls	NNP
umn.319510003935669	1726	4	:	:	:
umn.319510003935669	1726	5	1	1	CD
umn.319510003935669	1726	6	c.	c.	NN
umn.319510003935669	1726	7	scalded	scald	VBN
umn.319510003935669	1726	8	milk	milk	NN
umn.319510003935669	1726	9	,	,	,
umn.319510003935669	1726	10	1	1	CD
umn.319510003935669	1726	11	c.	c.	NN
umn.319510003935669	1726	12	boiling	boiling	NN
umn.319510003935669	1726	13	water	water	NN
umn.319510003935669	1726	14	,	,	,
umn.319510003935669	1726	15	2	2	CD
umn.319510003935669	1726	16	tbsp	tbsp	NN
umn.319510003935669	1726	17	.	.	.
umn.319510003935669	1727	1	butter	butter	NN
umn.319510003935669	1727	2	,	,	,
umn.319510003935669	1727	3	2	2	CD
umn.319510003935669	1727	4	tbsp	tbsp	NN
umn.319510003935669	1727	5	.	.	.
umn.319510003935669	1728	1	sugar	sugar	NNP
umn.319510003935669	1728	2	,	,	,
umn.319510003935669	1728	3	1	1	CD
umn.319510003935669	1728	4	1	1	CD
umn.319510003935669	1728	5	-	-	SYM
umn.319510003935669	1728	6	2	2	CD
umn.319510003935669	1728	7	tsp	tsp	NN
umn.319510003935669	1728	8	.	.	.
umn.319510003935669	1729	1	salt	salt	NN
umn.319510003935669	1729	2	,	,	,
umn.319510003935669	1729	3	1	1	CD
umn.319510003935669	1729	4	yeast	yeast	NN
umn.319510003935669	1729	5	cake	cake	NN
umn.319510003935669	1729	6	,	,	,
umn.319510003935669	1729	7	5	5	CD
umn.319510003935669	1729	8	to	to	TO
umn.319510003935669	1729	9	6	6	CD
umn.319510003935669	1729	10	c.	c.	NN
umn.319510003935669	1729	11	sifted	sift	VBN
umn.319510003935669	1729	12	flour	flour	NN
umn.319510003935669	1729	13	.	.	.
umn.319510003935669	1730	1	Put	put	VB
umn.319510003935669	1730	2	the	the	DT
umn.319510003935669	1730	3	milk	milk	NN
umn.319510003935669	1730	4	,	,	,
umn.319510003935669	1730	5	water	water	NN
umn.319510003935669	1730	6	,	,	,
umn.319510003935669	1730	7	butter	butter	NN
umn.319510003935669	1730	8	,	,	,
umn.319510003935669	1730	9	sugar	sugar	NN
umn.319510003935669	1730	10	,	,	,
umn.319510003935669	1730	11	and	and	CC
umn.319510003935669	1730	12	salt	salt	NN
umn.319510003935669	1730	13	into	into	IN
umn.319510003935669	1730	14	a	a	DT
umn.319510003935669	1730	15	mixing	mix	VBG
umn.319510003935669	1730	16	bowl	bowl	NN
umn.319510003935669	1730	17	.	.	.
umn.319510003935669	1731	1	When	when	WRB
umn.319510003935669	1731	2	lukewarm	lukewarm	JJ
umn.319510003935669	1731	3	add	add	VB
umn.319510003935669	1731	4	the	the	DT
umn.319510003935669	1731	5	yeast	yeast	NN
umn.319510003935669	1731	6	cake	cake	NN
umn.319510003935669	1731	7	,	,	,
umn.319510003935669	1731	8	and	and	CC
umn.319510003935669	1731	9	mix	mix	VB
umn.319510003935669	1731	10	until	until	IN
umn.319510003935669	1731	11	smooth	smooth	JJ
umn.319510003935669	1731	12	,	,	,
umn.319510003935669	1731	13	then	then	RB
umn.319510003935669	1731	14	add	add	VB
umn.319510003935669	1731	15	3	3	CD
umn.319510003935669	1731	16	c.	c.	NN
umn.319510003935669	1731	17	of	of	IN
umn.319510003935669	1731	18	flour	flour	NN
umn.319510003935669	1731	19	.	.	.
umn.319510003935669	1732	1	Beat	beat	VB
umn.319510003935669	1732	2	thoroughly	thoroughly	RB
umn.319510003935669	1732	3	,	,	,
umn.319510003935669	1732	4	cover	cover	VB
umn.319510003935669	1732	5	,	,	,
umn.319510003935669	1732	6	and	and	CC
umn.319510003935669	1732	7	let	let	VB
umn.319510003935669	1732	8	rise	rise	VB
umn.319510003935669	1732	9	until	until	IN
umn.319510003935669	1732	10	sufficiently	sufficiently	RB
umn.319510003935669	1732	11	light	light	JJ
umn.319510003935669	1732	12	.	.	.
umn.319510003935669	1733	1	Add	add	VB
umn.319510003935669	1733	2	enough	enough	RB
umn.319510003935669	1733	3	more	more	JJR
umn.319510003935669	1733	4	flour	flour	NN
umn.319510003935669	1733	5	to	to	TO
umn.319510003935669	1733	6	make	make	VB
umn.319510003935669	1733	7	stiff	stiff	JJ
umn.319510003935669	1733	8	enough	enough	RB
umn.319510003935669	1733	9	to	to	TO
umn.319510003935669	1733	10	knead	knead	VB
umn.319510003935669	1733	11	.	.	.
umn.319510003935669	1734	1	Knead	knead	VB
umn.319510003935669	1734	2	until	until	IN
umn.319510003935669	1734	3	smooth	smooth	JJ
umn.319510003935669	1734	4	and	and	CC
umn.319510003935669	1734	5	elastic	elastic	JJ
umn.319510003935669	1734	6	,	,	,
umn.319510003935669	1734	7	cover	cover	NN
umn.319510003935669	1734	8	,	,	,
umn.319510003935669	1734	9	and	and	CC
umn.319510003935669	1734	10	let	let	VB
umn.319510003935669	1734	11	rise	rise	VB
umn.319510003935669	1734	12	again	again	RB
umn.319510003935669	1734	13	.	.	.
umn.319510003935669	1735	1	When	when	WRB
umn.319510003935669	1735	2	double	double	VB
umn.319510003935669	1735	3	its	-PRON-	PRP$
umn.319510003935669	1735	4	bulk	bulk	NN
umn.319510003935669	1735	5	,	,	,
umn.319510003935669	1735	6	knead	knead	VB
umn.319510003935669	1735	7	again	again	RB
umn.319510003935669	1735	8	,	,	,
umn.319510003935669	1735	9	and	and	CC
umn.319510003935669	1735	10	shape	shape	VB
umn.319510003935669	1735	11	into	into	IN
umn.319510003935669	1735	12	oval	oval	JJ
umn.319510003935669	1735	13	biscuits	biscuit	NNS
umn.319510003935669	1735	14	one	one	CD
umn.319510003935669	1735	15	-	-	HYPH
umn.319510003935669	1735	16	third	third	NN
umn.319510003935669	1735	17	of	of	IN
umn.319510003935669	1735	18	an	an	DT
umn.319510003935669	1735	19	inch	inch	NN
umn.319510003935669	1735	20	thick	thick	JJ
umn.319510003935669	1735	21	.	.	.
umn.319510003935669	1736	1	Make	make	VB
umn.319510003935669	1736	2	a	a	DT
umn.319510003935669	1736	3	deep	deep	JJ
umn.319510003935669	1736	4	crease	crease	NN
umn.319510003935669	1736	5	through	through	IN
umn.319510003935669	1736	6	the	the	DT
umn.319510003935669	1736	7	middle	middle	NN
umn.319510003935669	1736	8	of	of	IN
umn.319510003935669	1736	9	each	each	DT
umn.319510003935669	1736	10	with	with	IN
umn.319510003935669	1736	11	the	the	DT
umn.319510003935669	1736	12	handle	handle	NN
umn.319510003935669	1736	13	of	of	IN
umn.319510003935669	1736	14	a	a	DT
umn.319510003935669	1736	15	case	case	NN
umn.319510003935669	1736	16	-	-	HYPH
umn.319510003935669	1736	17	knife	knife	NN
umn.319510003935669	1736	18	previously	previously	RB
umn.319510003935669	1736	19	dipped	dip	VBD
umn.319510003935669	1736	20	in	in	IN
umn.319510003935669	1736	21	flour	flour	NN
umn.319510003935669	1736	22	,	,	,
umn.319510003935669	1736	23	rub	rub	VB
umn.319510003935669	1736	24	melted	melt	VBN
umn.319510003935669	1736	25	butter	butter	NN
umn.319510003935669	1736	26	over	over	IN
umn.319510003935669	1736	27	one	one	CD
umn.319510003935669	1736	28	-	-	HYPH
umn.319510003935669	1736	29	half	half	NN
umn.319510003935669	1736	30	the	the	DT
umn.319510003935669	1736	31	biscuit	biscuit	NN
umn.319510003935669	1736	32	,	,	,
umn.319510003935669	1736	33	fold	fold	VB
umn.319510003935669	1736	34	over	over	RP
umn.319510003935669	1736	35	double	double	JJ
umn.319510003935669	1736	36	,	,	,
umn.319510003935669	1736	37	and	and	CC
umn.319510003935669	1736	38	press	press	VB
umn.319510003935669	1736	39	the	the	DT
umn.319510003935669	1736	40	edges	edge	NNS
umn.319510003935669	1736	41	together	together	RB
umn.319510003935669	1736	42	.	.	.
umn.319510003935669	1737	1	buttered	buttered	NNP
umn.319510003935669	1737	2	pan	pan	NNP
umn.319510003935669	1737	3	;	;	:
umn.319510003935669	1737	4	onc	onc	VB
umn.319510003935669	1737	5	inch	inch	NN
umn.319510003935669	1737	6	apart	apart	RB
umn.319510003935669	1737	7	,	,	,
umn.319510003935669	1737	8	cover	cover	VBP
umn.319510003935669	1737	9	,	,	,
umn.319510003935669	1737	10	and	and	CC
umn.319510003935669	1737	11	let	let	VB
umn.319510003935669	1737	12	rise	rise	VB
umn.319510003935669	1737	13	until	until	IN
umn.319510003935669	1737	14	light	light	NN
umn.319510003935669	1737	15	.	.	.
umn.319510003935669	1738	1	Bake	bake	VB
umn.319510003935669	1738	2	in	in	IN
umn.319510003935669	1738	3	a	a	DT
umn.319510003935669	1738	4	hot	hot	JJ
umn.319510003935669	1738	5	oven	oven	NN
umn.319510003935669	1738	6	from	from	IN
umn.319510003935669	1738	7	12	12	CD
umn.319510003935669	1738	8	to	to	TO
umn.319510003935669	1738	9	15	15	CD
umn.319510003935669	1738	10	minutes	minute	NNS
umn.319510003935669	1738	11	.	.	.
umn.319510003935669	1739	1	LESSON	LESSON	NNP
umn.319510003935669	1739	2	33	33	CD
umn.319510003935669	1739	3	.	.	.
umn.319510003935669	1740	1	PRESERVING	preserve	VBG
umn.319510003935669	1740	2	,	,	,
umn.319510003935669	1740	3	in	in	IN
umn.319510003935669	1740	4	the	the	DT
umn.319510003935669	1740	5	ordinary	ordinary	JJ
umn.319510003935669	1740	6	sense	sense	NN
umn.319510003935669	1740	7	of	of	IN
umn.319510003935669	1740	8	the	the	DT
umn.319510003935669	1740	9	word	word	NN
umn.319510003935669	1740	10	,	,	,
umn.319510003935669	1740	11	means	mean	VBZ
umn.319510003935669	1740	12	cooking	cooking	NN
umn.319510003935669	1740	13	in	in	IN
umn.319510003935669	1740	14	sugar	sugar	NN
umn.319510003935669	1740	15	syrup	syrup	NN
umn.319510003935669	1740	16	,	,	,
umn.319510003935669	1740	17	according	accord	VBG
umn.319510003935669	1740	18	to	to	IN
umn.319510003935669	1740	19	special	special	JJ
umn.319510003935669	1740	20	directions	direction	NNS
umn.319510003935669	1740	21	;	;	:
umn.319510003935669	1740	22	but	but	CC
umn.319510003935669	1740	23	the	the	DT
umn.319510003935669	1740	24	word	word	NN
umn.319510003935669	1740	25	"	"	``
umn.319510003935669	1740	26	preserve	preserve	VB
umn.319510003935669	1740	27	"	"	''
umn.319510003935669	1740	28	means	mean	NNS
umn.319510003935669	1740	29	to	to	TO
umn.319510003935669	1740	30	keep	keep	VB
umn.319510003935669	1740	31	from	from	IN
umn.319510003935669	1740	32	spoiling	spoil	VBG
umn.319510003935669	1740	33	;	;	:
umn.319510003935669	1740	34	"	"	''
umn.319510003935669	1740	35	and	and	CC
umn.319510003935669	1740	36	there	there	EX
umn.319510003935669	1740	37	are	be	VBP
umn.319510003935669	1740	38	various	various	JJ
umn.319510003935669	1740	39	methods	method	NNS
umn.319510003935669	1740	40	by	by	IN
umn.319510003935669	1740	41	which	which	WDT
umn.319510003935669	1740	42	foods	food	NNS
umn.319510003935669	1740	43	may	may	MD
umn.319510003935669	1740	44	be	be	VB
umn.319510003935669	1740	45	preserved	preserve	VBN
umn.319510003935669	1740	46	;	;	:
umn.319510003935669	1740	47	as	as	IN
umn.319510003935669	1740	48	,	,	,
umn.319510003935669	1740	49	by	by	IN
umn.319510003935669	1740	50	drying	dry	VBG
umn.319510003935669	1740	51	,	,	,
umn.319510003935669	1740	52	salting	salting	NN
umn.319510003935669	1740	53	,	,	,
umn.319510003935669	1740	54	pickling	pickling	NN
umn.319510003935669	1740	55	,	,	,
umn.319510003935669	1740	56	smoking	smoking	NN
umn.319510003935669	1740	57	,	,	,
umn.319510003935669	1740	58	canning	canning	NN
umn.319510003935669	1740	59	,	,	,
umn.319510003935669	1740	60	packing	pack	VBG
umn.319510003935669	1740	61	in	in	IN
umn.319510003935669	1740	62	oil	oil	NN
umn.319510003935669	1740	63	,	,	,
umn.319510003935669	1740	64	cold	cold	JJ
umn.319510003935669	1740	65	storage	storage	NN
umn.319510003935669	1740	66	,	,	,
umn.319510003935669	1740	67	etc	etc	FW
umn.319510003935669	1740	68	.	.	FW
umn.319510003935669	1740	69	,	,	,
umn.319510003935669	1740	70	as	as	RB
umn.319510003935669	1740	71	well	well	RB
umn.319510003935669	1740	72	as	as	IN
umn.319510003935669	1740	73	by	by	IN
umn.319510003935669	1740	74	the	the	DT
umn.319510003935669	1740	75	use	use	NN
umn.319510003935669	1740	76	of	of	IN
umn.319510003935669	1740	77	sugar	sugar	NN
umn.319510003935669	1740	78	.	.	.
umn.319510003935669	1741	1	Fruit	fruit	NN
umn.319510003935669	1741	2	Juice	Juice	NNP
umn.319510003935669	1741	3	is	be	VBZ
umn.319510003935669	1741	4	preserved	preserve	VBN
umn.319510003935669	1741	5	in	in	IN
umn.319510003935669	1741	6	the	the	DT
umn.319510003935669	1741	7	form	form	NN
umn.319510003935669	1741	8	of	of	IN
umn.319510003935669	1741	9	jellies	jelly	NNS
umn.319510003935669	1741	10	.	.	.
umn.319510003935669	1742	1	GENERAL	general	NN
umn.319510003935669	1742	2	DIRECTIONS	direction	NNS
umn.319510003935669	1742	3	FOR	for	IN
umn.319510003935669	1742	4	JELLIES	jelly	NNS
umn.319510003935669	1742	5	:	:	:
umn.319510003935669	1742	6	Select	select	VB
umn.319510003935669	1742	7	fruit	fruit	NN
umn.319510003935669	1742	8	some	some	DT
umn.319510003935669	1742	9	what	what	WP
umn.319510003935669	1742	10	under	under	IN
umn.319510003935669	1742	11	-	-	HYPH
umn.319510003935669	1742	12	ripe	ripe	JJ
umn.319510003935669	1742	13	;	;	:
umn.319510003935669	1742	14	boil	boil	VB
umn.319510003935669	1742	15	until	until	IN
umn.319510003935669	1742	16	the	the	DT
umn.319510003935669	1742	17	juice	juice	NN
umn.319510003935669	1742	18	may	may	MD
umn.319510003935669	1742	19	be	be	VB
umn.319510003935669	1742	20	pressed	press	VBN
umn.319510003935669	1742	21	out	out	RP
umn.319510003935669	1742	22	easily	easily	RB
umn.319510003935669	1742	23	.	.	.
umn.319510003935669	1743	1	Drain	Drain	NNP
umn.319510003935669	1743	2	,	,	,
umn.319510003935669	1743	3	or	or	CC
umn.319510003935669	1743	4	press	press	VB
umn.319510003935669	1743	5	out	out	RP
umn.319510003935669	1743	6	the	the	DT
umn.319510003935669	1743	7	juice	juice	NN
umn.319510003935669	1743	8	.	.	.
umn.319510003935669	1744	1	Measure	measure	VB
umn.319510003935669	1744	2	the	the	DT
umn.319510003935669	1744	3	juice	juice	NN
umn.319510003935669	1744	4	and	and	CC
umn.319510003935669	1744	5	an	an	DT
umn.319510003935669	1744	6	equal	equal	JJ
umn.319510003935669	1744	7	quantity	quantity	NN
umn.319510003935669	1744	8	of	of	IN
umn.319510003935669	1744	9	sugar	sugar	NN
umn.319510003935669	1744	10	.	.	.
umn.319510003935669	1745	1	Boil	boil	VB
umn.319510003935669	1745	2	the	the	DT
umn.319510003935669	1745	3	fruit	fruit	NN
umn.319510003935669	1745	4	juice	juice	NN
umn.319510003935669	1745	5	20	20	CD
umn.319510003935669	1745	6	minutes	minute	NNS
umn.319510003935669	1745	7	.	.	.
umn.319510003935669	1746	1	Skim	skim	VB
umn.319510003935669	1746	2	well	well	RB
umn.319510003935669	1746	3	.	.	.
umn.319510003935669	1747	1	Heat	heat	VB
umn.319510003935669	1747	2	the	the	DT
umn.319510003935669	1747	3	sugar	sugar	NN
umn.319510003935669	1747	4	,	,	,
umn.319510003935669	1747	5	stirring	stir	VBG
umn.319510003935669	1747	6	occasionally	occasionally	RB
umn.319510003935669	1747	7	to	to	TO
umn.319510003935669	1747	8	prevent	prevent	VB
umn.319510003935669	1747	9	burning	burning	NN
umn.319510003935669	1747	10	,	,	,
umn.319510003935669	1747	11	Add	add	VB
umn.319510003935669	1747	12	the	the	DT
umn.319510003935669	1747	13	heated	heated	JJ
umn.319510003935669	1747	14	sugar	sugar	NN
umn.319510003935669	1747	15	to	to	IN
umn.319510003935669	1747	16	the	the	DT
umn.319510003935669	1747	17	cooked	cooked	JJ
umn.319510003935669	1747	18	juice	juice	NN
umn.319510003935669	1747	19	,	,	,
umn.319510003935669	1747	20	stir	stir	VB
umn.319510003935669	1747	21	until	until	IN
umn.319510003935669	1747	22	dissolved	dissolve	VBN
umn.319510003935669	1747	23	,	,	,
umn.319510003935669	1747	24	then	then	RB
umn.319510003935669	1747	25	boil	boil	VB
umn.319510003935669	1747	26	until	until	IN
umn.319510003935669	1747	27	the	the	DT
umn.319510003935669	1747	28	compound	compound	NN
umn.319510003935669	1747	29	thickens	thicken	VBZ
umn.319510003935669	1747	30	(	(	-LRB-
umn.319510003935669	1747	31	jellies	jelly	NNS
umn.319510003935669	1747	32	)	)	-RRB-
umn.319510003935669	1747	33	when	when	WRB
umn.319510003935669	1747	34	tried	try	VBN
umn.319510003935669	1747	35	on	on	IN
umn.319510003935669	1747	36	a	a	DT
umn.319510003935669	1747	37	cold	cold	JJ
umn.319510003935669	1747	38	plate	plate	NN
umn.319510003935669	1747	39	.	.	.
umn.319510003935669	1748	1	Strain	strain	VB
umn.319510003935669	1748	2	jelly	jelly	NN
umn.319510003935669	1748	3	into	into	IN
umn.319510003935669	1748	4	heated	heated	JJ
umn.319510003935669	1748	5	pitcher	pitcher	NN
umn.319510003935669	1748	6	and	and	CC
umn.319510003935669	1748	7	pour	pour	VB
umn.319510003935669	1748	8	into	into	IN
umn.319510003935669	1748	9	heated	heated	JJ
umn.319510003935669	1748	10	glasses	glass	NNS
umn.319510003935669	1748	11	.	.	.
umn.319510003935669	1749	1	Set	Set	VBN
umn.319510003935669	1749	2	away	away	RB
umn.319510003935669	1749	3	to	to	TO
umn.319510003935669	1749	4	cool	cool	VB
umn.319510003935669	1749	5	and	and	CC
umn.319510003935669	1749	6	harden	harden	VB
umn.319510003935669	1749	7	.	.	.
umn.319510003935669	1750	1	Pour	pour	VB
umn.319510003935669	1750	2	over	over	IN
umn.319510003935669	1750	3	each	each	DT
umn.319510003935669	1750	4	glass	glass	NN
umn.319510003935669	1750	5	enough	enough	RB
umn.319510003935669	1750	6	melted	melt	VBD
umn.319510003935669	1750	7	paraffine	paraffine	NN
umn.319510003935669	1750	8	to	to	TO
umn.319510003935669	1750	9	cover	cover	VB
umn.319510003935669	1750	10	thoroughly	thoroughly	RB
umn.319510003935669	1750	11	,	,	,
umn.319510003935669	1750	12	or	or	CC
umn.319510003935669	1750	13	use	use	VB
umn.319510003935669	1750	14	tin	tin	NN
umn.319510003935669	1750	15	or	or	CC
umn.319510003935669	1750	16	paper	paper	NN
umn.319510003935669	1750	17	covers	cover	NNS
umn.319510003935669	1750	18	,	,	,
umn.319510003935669	1750	19	or	or	CC
umn.319510003935669	1750	20	COOKING	cooking	NN
umn.319510003935669	1750	21	85	85	CD
umn.319510003935669	1750	22	one-	one-	NN
umn.319510003935669	1750	23	both	both	DT
umn.319510003935669	1750	24	.	.	.
umn.319510003935669	1751	1	To	to	TO
umn.319510003935669	1751	2	cover	cover	VB
umn.319510003935669	1751	3	with	with	IN
umn.319510003935669	1751	4	paper	paper	NN
umn.319510003935669	1751	5	,	,	,
umn.319510003935669	1751	6	cut	cut	VBD
umn.319510003935669	1751	7	circular	circular	JJ
umn.319510003935669	1751	8	pieces	piece	NNS
umn.319510003935669	1751	9	of	of	IN
umn.319510003935669	1751	10	paper	paper	NN
umn.319510003935669	1751	11	larger	large	JJR
umn.319510003935669	1751	12	than	than	IN
umn.319510003935669	1751	13	the	the	DT
umn.319510003935669	1751	14	top	top	NN
umn.319510003935669	1751	15	of	of	IN
umn.319510003935669	1751	16	the	the	DT
umn.319510003935669	1751	17	glass	glass	NN
umn.319510003935669	1751	18	by	by	IN
umn.319510003935669	1751	19	one	one	CD
umn.319510003935669	1751	20	inch	inch	NN
umn.319510003935669	1751	21	in	in	IN
umn.319510003935669	1751	22	diameter	diameter	NN
umn.319510003935669	1751	23	.	.	.
umn.319510003935669	1752	1	Cut	cut	VB
umn.319510003935669	1752	2	slits	slit	NNS
umn.319510003935669	1752	3	around	around	IN
umn.319510003935669	1752	4	the	the	DT
umn.319510003935669	1752	5	edge	edge	NN
umn.319510003935669	1752	6	,	,	,
umn.319510003935669	1752	7	about	about	RB
umn.319510003935669	1752	8	one	one	CD
umn.319510003935669	1752	9	fourth	fourth	JJ
umn.319510003935669	1752	10	inch	inch	NN
umn.319510003935669	1752	11	deep	deep	JJ
umn.319510003935669	1752	12	,	,	,
umn.319510003935669	1752	13	place	place	VB
umn.319510003935669	1752	14	over	over	IN
umn.319510003935669	1752	15	the	the	DT
umn.319510003935669	1752	16	glass	glass	NN
umn.319510003935669	1752	17	,	,	,
umn.319510003935669	1752	18	and	and	CC
umn.319510003935669	1752	19	fasten	fasten	VB
umn.319510003935669	1752	20	with	with	IN
umn.319510003935669	1752	21	white	white	NN
umn.319510003935669	1752	22	of	of	IN
umn.319510003935669	1752	23	an	an	DT
umn.319510003935669	1752	24	egg	egg	NN
umn.319510003935669	1752	25	.	.	.
umn.319510003935669	1753	1	Keep	keep	VB
umn.319510003935669	1753	2	glasses	glass	NNS
umn.319510003935669	1753	3	in	in	IN
umn.319510003935669	1753	4	a	a	DT
umn.319510003935669	1753	5	cool	cool	JJ
umn.319510003935669	1753	6	,	,	,
umn.319510003935669	1753	7	dry	dry	JJ
umn.319510003935669	1753	8	place	place	NN
umn.319510003935669	1753	9	.	.	.
umn.319510003935669	1754	1	Jellies	jelly	NNS
umn.319510003935669	1754	2	should	should	MD
umn.319510003935669	1754	3	not	not	RB
umn.319510003935669	1754	4	be	be	VB
umn.319510003935669	1754	5	made	make	VBN
umn.319510003935669	1754	6	in	in	IN
umn.319510003935669	1754	7	tin	tin	NN
umn.319510003935669	1754	8	.	.	.
umn.319510003935669	1755	1	An	an	DT
umn.319510003935669	1755	2	agate	agate	NN
umn.319510003935669	1755	3	,	,	,
umn.319510003935669	1755	4	porcelain	porcelain	NN
umn.319510003935669	1755	5	lined	line	VBN
umn.319510003935669	1755	6	,	,	,
umn.319510003935669	1755	7	or	or	CC
umn.319510003935669	1755	8	granite	granite	NN
umn.319510003935669	1755	9	-	-	HYPH
umn.319510003935669	1755	10	ware	ware	NN
umn.319510003935669	1755	11	preserving	preserve	VBG
umn.319510003935669	1755	12	kettle	kettle	NN
umn.319510003935669	1755	13	should	should	MD
umn.319510003935669	1755	14	be	be	VB
umn.319510003935669	1755	15	used	use	VBN
umn.319510003935669	1755	16	CRANBERRY	CRANBERRY	NNP
umn.319510003935669	1755	17	JELLY	JELLY	NNP
umn.319510003935669	1755	18	:	:	:
umn.319510003935669	1755	19	Use	use	VB
umn.319510003935669	1755	20	only	only	RB
umn.319510003935669	1755	21	firm	firm	JJ
umn.319510003935669	1755	22	berries	berry	NNS
umn.319510003935669	1755	23	.	.	.
umn.319510003935669	1756	1	Pick	pick	VB
umn.319510003935669	1756	2	over	over	RP
umn.319510003935669	1756	3	,	,	,
umn.319510003935669	1756	4	wash	wash	VB
umn.319510003935669	1756	5	,	,	,
umn.319510003935669	1756	6	and	and	CC
umn.319510003935669	1756	7	measure	measure	VB
umn.319510003935669	1756	8	.	.	.
umn.319510003935669	1757	1	Cook	cook	VB
umn.319510003935669	1757	2	with	with	IN
umn.319510003935669	1757	3	half	half	PDT
umn.319510003935669	1757	4	as	as	RB
umn.319510003935669	1757	5	much	much	JJ
umn.319510003935669	1757	6	water	water	NN
umn.319510003935669	1757	7	as	as	IN
umn.319510003935669	1757	8	berries	berry	NNS
umn.319510003935669	1757	9	.	.	.
umn.319510003935669	1758	1	Boil	boil	VB
umn.319510003935669	1758	2	rapidly	rapidly	RB
umn.319510003935669	1758	3	10	10	CD
umn.319510003935669	1758	4	minutes	minute	NNS
umn.319510003935669	1758	5	.	.	.
umn.319510003935669	1759	1	Strain	strain	NN
umn.319510003935669	1759	2	,	,	,
umn.319510003935669	1759	3	but	but	CC
umn.319510003935669	1759	4	do	do	VBP
umn.319510003935669	1759	5	not	not	RB
umn.319510003935669	1759	6	press	press	VB
umn.319510003935669	1759	7	;	;	:
umn.319510003935669	1759	8	add	add	VB
umn.319510003935669	1759	9	half	half	PDT
umn.319510003935669	1759	10	as	as	RB
umn.319510003935669	1759	11	much	much	JJ
umn.319510003935669	1759	12	sugar	sugar	NN
umn.319510003935669	1759	13	as	as	IN
umn.319510003935669	1759	14	juice	juice	NN
umn.319510003935669	1759	15	obtained	obtain	VBN
umn.319510003935669	1759	16	;	;	:
umn.319510003935669	1759	17	boil	boil	VB
umn.319510003935669	1759	18	rapidly	rapidly	RB
umn.319510003935669	1759	19	10	10	CD
umn.319510003935669	1759	20	minutes	minute	NNS
umn.319510003935669	1759	21	,	,	,
umn.319510003935669	1759	22	pour	pour	VB
umn.319510003935669	1759	23	into	into	IN
umn.319510003935669	1759	24	moulds	mould	NNS
umn.319510003935669	1759	25	,	,	,
umn.319510003935669	1759	26	and	and	CC
umn.319510003935669	1759	27	cover	cover	VBP
umn.319510003935669	1759	28	.	.	.
umn.319510003935669	1760	1	LESSON	LESSON	NNP
umn.319510003935669	1760	2	34	34	CD
umn.319510003935669	1760	3	.	.	.
umn.319510003935669	1761	1	PRESERVATION	preservation	NN
umn.319510003935669	1761	2	BY	by	IN
umn.319510003935669	1761	3	CANNING	canning	NN
umn.319510003935669	1761	4	:	:	:
umn.319510003935669	1761	5	The	the	DT
umn.319510003935669	1761	6	addition	addition	NN
umn.319510003935669	1761	7	of	of	IN
umn.319510003935669	1761	8	mild	mild	JJ
umn.319510003935669	1761	9	preservatives	preservative	NNS
umn.319510003935669	1761	10	,	,	,
umn.319510003935669	1761	11	as	as	IN
umn.319510003935669	1761	12	sugar	sugar	NN
umn.319510003935669	1761	13	,	,	,
umn.319510003935669	1761	14	salt	salt	NN
umn.319510003935669	1761	15	,	,	,
umn.319510003935669	1761	16	vinegar	vinegar	NN
umn.319510003935669	1761	17	,	,	,
umn.319510003935669	1761	18	etc	etc	FW
umn.319510003935669	1761	19	.	.	FW
umn.319510003935669	1761	20	,	,	,
umn.319510003935669	1761	21	makes	make	VBZ
umn.319510003935669	1761	22	it	-PRON-	PRP
umn.319510003935669	1761	23	possible	possible	JJ
umn.319510003935669	1761	24	to	to	TO
umn.319510003935669	1761	25	preserve	preserve	VB
umn.319510003935669	1761	26	many	many	JJ
umn.319510003935669	1761	27	kinds	kind	NNS
umn.319510003935669	1761	28	of	of	IN
umn.319510003935669	1761	29	food	food	NN
umn.319510003935669	1761	30	;	;	:
umn.319510003935669	1761	31	but	but	CC
umn.319510003935669	1761	32	these	these	DT
umn.319510003935669	1761	33	preservatives	preservative	NNS
umn.319510003935669	1761	34	not	not	RB
umn.319510003935669	1761	35	only	only	RB
umn.319510003935669	1761	36	change	change	VBP
umn.319510003935669	1761	37	the	the	DT
umn.319510003935669	1761	38	flavor	flavor	NN
umn.319510003935669	1761	39	of	of	IN
umn.319510003935669	1761	40	the	the	DT
umn.319510003935669	1761	41	food	food	NN
umn.319510003935669	1761	42	,	,	,
umn.319510003935669	1761	43	but	but	CC
umn.319510003935669	1761	44	in	in	IN
umn.319510003935669	1761	45	many	many	JJ
umn.319510003935669	1761	46	cases	case	NNS
umn.319510003935669	1761	47	they	-PRON-	PRP
umn.319510003935669	1761	48	render	render	VBP
umn.319510003935669	1761	49	the	the	DT
umn.319510003935669	1761	50	food	food	NN
umn.319510003935669	1761	51	less	less	RBR
umn.319510003935669	1761	52	digestible	digestible	JJ
umn.319510003935669	1761	53	;	;	:
umn.319510003935669	1761	54	and	and	CC
umn.319510003935669	1761	55	none	none	NN
umn.319510003935669	1761	56	of	of	IN
umn.319510003935669	1761	57	these	these	DT
umn.319510003935669	1761	58	methods	method	NNS
umn.319510003935669	1761	59	preserves	preserve	VBZ
umn.319510003935669	1761	60	the	the	DT
umn.319510003935669	1761	61	food	food	NN
umn.319510003935669	1761	62	in	in	IN
umn.319510003935669	1761	63	anything	anything	NN
umn.319510003935669	1761	64	like	like	IN
umn.319510003935669	1761	65	the	the	DT
umn.319510003935669	1761	66	natural	natural	JJ
umn.319510003935669	1761	67	condition	condition	NN
umn.319510003935669	1761	68	.	.	.
umn.319510003935669	1762	1	CANNING	canning	NN
umn.319510003935669	1762	2	;	;	:
umn.319510003935669	1762	3	a	a	DT
umn.319510003935669	1762	4	method	method	NN
umn.319510003935669	1762	5	of	of	IN
umn.319510003935669	1762	6	preserving	preserve	VBG
umn.319510003935669	1762	7	food	food	NN
umn.319510003935669	1762	8	by	by	IN
umn.319510003935669	1762	9	keeping	keep	VBG
umn.319510003935669	1762	10	bac-	bac-	DT
umn.319510003935669	1762	11	teria	teria	NNP
umn.319510003935669	1762	12	away	away	RB
umn.319510003935669	1762	13	from	from	IN
umn.319510003935669	1762	14	it	-PRON-	PRP
umn.319510003935669	1762	15	,	,	,
umn.319510003935669	1762	16	is	be	VBZ
umn.319510003935669	1762	17	at	at	IN
umn.319510003935669	1762	18	present	present	JJ
umn.319510003935669	1762	19	employed	employ	VBN
umn.319510003935669	1762	20	more	more	JJR
umn.319510003935669	1762	21	than	than	IN
umn.319510003935669	1762	22	any	any	DT
umn.319510003935669	1762	23	other	other	JJ
umn.319510003935669	1762	24	method	method	NN
umn.319510003935669	1762	25	.	.	.
umn.319510003935669	1763	1	Canning	canning	NN
umn.319510003935669	1763	2	consists	consist	VBZ
umn.319510003935669	1763	3	of	of	IN
umn.319510003935669	1763	4	two	two	CD
umn.319510003935669	1763	5	important	important	JJ
umn.319510003935669	1763	6	steps	step	NNS
umn.319510003935669	1763	7	:	:	:
umn.319510003935669	1763	8	(	(	-LRB-
umn.319510003935669	1763	9	1	1	LS
umn.319510003935669	1763	10	)	)	-RRB-
umn.319510003935669	1763	11	Destroying	destroy	VBG
umn.319510003935669	1763	12	or	or	CC
umn.319510003935669	1763	13	removing	remove	VBG
umn.319510003935669	1763	14	the	the	DT
umn.319510003935669	1763	15	bacteria	bacteria	NNS
umn.319510003935669	1763	16	already	already	RB
umn.319510003935669	1763	17	in	in	IN
umn.319510003935669	1763	18	the	the	DT
umn.319510003935669	1763	19	food	food	NN
umn.319510003935669	1763	20	.	.	.
umn.319510003935669	1764	1	(	(	-LRB-
umn.319510003935669	1764	2	2	2	LS
umn.319510003935669	1764	3	)	)	-RRB-
umn.319510003935669	1764	4	Preventing	prevent	VBG
umn.319510003935669	1764	5	the	the	DT
umn.319510003935669	1764	6	access	access	NN
umn.319510003935669	1764	7	of	of	IN
umn.319510003935669	1764	8	other	other	JJ
umn.319510003935669	1764	9	bacteria	bacteria	NNS
umn.319510003935669	1764	10	.	.	.
umn.319510003935669	1765	1	No	no	DT
umn.319510003935669	1765	2	limit	limit	NN
umn.319510003935669	1765	3	has	have	VBZ
umn.319510003935669	1765	4	yet	yet	RB
umn.319510003935669	1765	5	been	be	VBN
umn.319510003935669	1765	6	found	find	VBN
umn.319510003935669	1765	7	to	to	IN
umn.319510003935669	1765	8	the	the	DT
umn.319510003935669	1765	9	time	time	NN
umn.319510003935669	1765	10	during	during	IN
umn.319510003935669	1765	11	which	which	WDT
umn.319510003935669	1765	12	properly	properly	RB
umn.319510003935669	1765	13	canned	can	VBN
umn.319510003935669	1765	14	food	food	NN
umn.319510003935669	1765	15	may	may	MD
umn.319510003935669	1765	16	be	be	VB
umn.319510003935669	1765	17	preserved	preserve	VBN
umn.319510003935669	1765	18	in	in	IN
umn.319510003935669	1765	19	a	a	DT
umn.319510003935669	1765	20	wholesome	wholesome	JJ
umn.319510003935669	1765	21	state	state	NN
umn.319510003935669	1765	22	;	;	,
umn.319510003935669	1765	23	but	but	CC
umn.319510003935669	1765	24	proper	proper	JJ
umn.319510003935669	1765	25	canning	canning	NN
umn.319510003935669	1765	26	requires	require	VBZ
umn.319510003935669	1765	27	care	care	NN
umn.319510003935669	1765	28	and	and	CC
umn.319510003935669	1765	29	attention	attention	NN
umn.319510003935669	1765	30	.	.	.
umn.319510003935669	1766	1	A	a	DT
umn.319510003935669	1766	2	sufficiently	sufficiently	RB
umn.319510003935669	1766	3	high	high	JJ
umn.319510003935669	1766	4	degree	degree	NN
umn.319510003935669	1766	5	of	of	IN
umn.319510003935669	1766	6	heat	heat	NN
umn.319510003935669	1766	7	will	will	MD
umn.319510003935669	1766	8	destroy	destroy	VB
umn.319510003935669	1766	9	all	all	DT
umn.319510003935669	1766	10	forms	form	NNS
umn.319510003935669	1766	11	of	of	IN
umn.319510003935669	1766	12	life	life	NN
umn.319510003935669	1766	13	;	;	:
umn.319510003935669	1766	14	hence	hence	RB
umn.319510003935669	1766	15	,	,	,
umn.319510003935669	1766	16	heat	heat	NN
umn.319510003935669	1766	17	is	be	VBZ
umn.319510003935669	1766	18	usually	usually	RB
umn.319510003935669	1766	19	employed	employ	VBN
umn.319510003935669	1766	20	to	to	TO
umn.319510003935669	1766	21	destroy	destroy	VB
umn.319510003935669	1766	22	the	the	DT
umn.319510003935669	1766	23	bac-	bac-	NNP
umn.319510003935669	1766	24	teria	teria	FW
umn.319510003935669	1766	25	in	in	IN
umn.319510003935669	1766	26	food	food	NN
umn.319510003935669	1766	27	before	before	IN
umn.319510003935669	1766	28	it	-PRON-	PRP
umn.319510003935669	1766	29	is	be	VBZ
umn.319510003935669	1766	30	canned	can	VBN
umn.319510003935669	1766	31	.	.	.
umn.319510003935669	1767	1	The	the	DT
umn.319510003935669	1767	2	food	food	NN
umn.319510003935669	1767	3	to	to	TO
umn.319510003935669	1767	4	be	be	VB
umn.319510003935669	1767	5	canned	can	VBN
umn.319510003935669	1767	6	should	should	MD
umn.319510003935669	1767	7	be	be	VB
umn.319510003935669	1767	8	cut	cut	VBN
umn.319510003935669	1767	9	in	in	IN
umn.319510003935669	1767	10	pieces	piece	NNS
umn.319510003935669	1767	11	of	of	IN
umn.319510003935669	1767	12	suitable	suitable	JJ
umn.319510003935669	1767	13	size	size	NN
umn.319510003935669	1767	14	,	,	,
umn.319510003935669	1767	15	placed	place	VBN
umn.319510003935669	1767	16	in	in	IN
umn.319510003935669	1767	17	water	water	NN
umn.319510003935669	1767	18	and	and	CC
umn.319510003935669	1767	19	heated	heat	VBN
umn.319510003935669	1767	20	to	to	IN
umn.319510003935669	1767	21	a	a	DT
umn.319510003935669	1767	22	brisk	brisk	JJ
umn.319510003935669	1767	23	boil	boil	NN
umn.319510003935669	1767	24	.	.	.
umn.319510003935669	1768	1	It	-PRON-	PRP
umn.319510003935669	1768	2	must	must	MD
umn.319510003935669	1768	3	be	be	VB
umn.319510003935669	1768	4	remembered	remember	VBN
umn.319510003935669	1768	5	that	that	IN
umn.319510003935669	1768	6	if	if	IN
umn.319510003935669	1768	7	a	a	DT
umn.319510003935669	1768	8	single	single	JJ
umn.319510003935669	1768	9	bacterium	bacterium	NN
umn.319510003935669	1768	10	is	be	VBZ
umn.319510003935669	1768	11	left	leave	VBN
umn.319510003935669	1768	12	alive	alive	JJ
umn.319510003935669	1768	13	in	in	IN
umn.319510003935669	1768	14	the	the	DT
umn.319510003935669	1768	15	food	food	NN
umn.319510003935669	1768	16	after	after	IN
umn.319510003935669	1768	17	the	the	DT
umn.319510003935669	1768	18	boiling	boiling	NN
umn.319510003935669	1768	19	,	,	,
umn.319510003935669	1768	20	the	the	DT
umn.319510003935669	1768	21	whole	whole	JJ
umn.319510003935669	1768	22	process	process	NN
umn.319510003935669	1768	23	is	be	VBZ
umn.319510003935669	1768	24	useless	useless	JJ
umn.319510003935669	1768	25	,	,	,
umn.319510003935669	1768	26	and	and	CC
umn.319510003935669	1768	27	the	the	DT
umn.319510003935669	1768	28	canned	canned	JJ
umn.319510003935669	1768	29	goods	good	NNS
umn.319510003935669	1768	30	will	will	MD
umn.319510003935669	1768	31	spoil	spoil	VB
umn.319510003935669	1768	32	.	.	.
umn.319510003935669	1769	1	Some	some	DT
umn.319510003935669	1769	2	kinds	kind	NNS
umn.319510003935669	1769	3	of	of	IN
umn.319510003935669	1769	4	bacteria	bacteria	NNS
umn.319510003935669	1769	5	are	be	VBP
umn.319510003935669	1769	6	not	not	RB
umn.319510003935669	1769	7	so	so	RB
umn.319510003935669	1769	8	easily	easily	RB
umn.319510003935669	1769	9	destroyed	destroy	VBN
umn.319510003935669	1769	10	as	as	IN
umn.319510003935669	1769	11	others	other	NNS
umn.319510003935669	1769	12	,	,	,
umn.319510003935669	1769	13	hence	hence	RB
umn.319510003935669	1769	14	it	-PRON-	PRP
umn.319510003935669	1769	15	is	be	VBZ
umn.319510003935669	1769	16	best	good	JJS
umn.319510003935669	1769	17	to	to	TO
umn.319510003935669	1769	18	boil	boil	VB
umn.319510003935669	1769	19	all	all	DT
umn.319510003935669	1769	20	foods	food	NNS
umn.319510003935669	1769	21	to	to	TO
umn.319510003935669	1769	22	be	be	VB
umn.319510003935669	1769	23	canned	can	VBN
umn.319510003935669	1769	24	,	,	,
umn.319510003935669	1769	25	as	as	RB
umn.319510003935669	1769	26	thoroughly	thoroughly	RB
umn.319510003935669	1769	27	as	as	IN
umn.319510003935669	1769	28	their	-PRON-	PRP$
umn.319510003935669	1769	29	nature	nature	NN
umn.319510003935669	1769	30	will	will	MD
umn.319510003935669	1769	31	allow	allow	VB
umn.319510003935669	1769	32	.	.	.
umn.319510003935669	1770	1	Green	green	JJ
umn.319510003935669	1770	2	corn	corn	NN
umn.319510003935669	1770	3	is	be	VBZ
umn.319510003935669	1770	4	very	very	RB
umn.319510003935669	1770	5	difficult	difficult	JJ
umn.319510003935669	1770	6	to	to	TO
umn.319510003935669	1770	7	can	can	VB
umn.319510003935669	1770	8	,	,	,
umn.319510003935669	1770	9	86	86	CD
umn.319510003935669	1770	10	DOMESTIC	domestic	JJ
umn.319510003935669	1770	11	SCIENCE	science	NN
umn.319510003935669	1770	12	-	-	:
umn.319510003935669	1770	13	requiring	require	VBG
umn.319510003935669	1770	14	a	a	DT
umn.319510003935669	1770	15	very	very	RB
umn.319510003935669	1770	16	high	high	JJ
umn.319510003935669	1770	17	degree	degree	NN
umn.319510003935669	1770	18	of	of	IN
umn.319510003935669	1770	19	heat	heat	NN
umn.319510003935669	1770	20	;	;	:
umn.319510003935669	1770	21	this	this	DT
umn.319510003935669	1770	22	is	be	VBZ
umn.319510003935669	1770	23	true	true	JJ
umn.319510003935669	1770	24	of	of	IN
umn.319510003935669	1770	25	peas	pea	NNS
umn.319510003935669	1770	26	,	,	,
umn.319510003935669	1770	27	beans	bean	NNS
umn.319510003935669	1770	28	,	,	,
umn.319510003935669	1770	29	and	and	CC
umn.319510003935669	1770	30	tomatoes	tomato	NNS
umn.319510003935669	1770	31	,	,	,
umn.319510003935669	1770	32	also	also	RB
umn.319510003935669	1770	33	.	.	.
umn.319510003935669	1771	1	Common	common	JJ
umn.319510003935669	1771	2	liquids	liquid	NNS
umn.319510003935669	1771	3	,	,	,
umn.319510003935669	1771	4	boiled	boil	VBN
umn.319510003935669	1771	5	in	in	IN
umn.319510003935669	1771	6	open	open	JJ
umn.319510003935669	1771	7	vessels	vessel	NNS
umn.319510003935669	1771	8	,	,	,
umn.319510003935669	1771	9	can	can	MD
umn.319510003935669	1771	10	not	not	RB
umn.319510003935669	1771	11	be	be	VB
umn.319510003935669	1771	12	heated	heat	VBN
umn.319510003935669	1771	13	above	above	IN
umn.319510003935669	1771	14	212	212	CD
umn.319510003935669	1771	15	degrees	degree	NNS
umn.319510003935669	1771	16	,	,	,
umn.319510003935669	1771	17	Fahr	fahr	NN
umn.319510003935669	1771	18	;	;	:
umn.319510003935669	1771	19	but	but	CC
umn.319510003935669	1771	20	can	can	MD
umn.319510003935669	1771	21	be	be	VB
umn.319510003935669	1771	22	raised	raise	VBN
umn.319510003935669	1771	23	to	to	IN
umn.319510003935669	1771	24	a	a	DT
umn.319510003935669	1771	25	much	much	RB
umn.319510003935669	1771	26	higher	high	JJR
umn.319510003935669	1771	27	temperature	temperature	NN
umn.319510003935669	1771	28	in	in	IN
umn.319510003935669	1771	29	a	a	DT
umn.319510003935669	1771	30	closed	closed	JJ
umn.319510003935669	1771	31	vessel	vessel	NN
umn.319510003935669	1771	32	,	,	,
umn.319510003935669	1771	33	tight	tight	JJ
umn.319510003935669	1771	34	enough	enough	RB
umn.319510003935669	1771	35	to	to	TO
umn.319510003935669	1771	36	prevent	prevent	VB
umn.319510003935669	1771	37	the	the	DT
umn.319510003935669	1771	38	escape	escape	NN
umn.319510003935669	1771	39	of	of	IN
umn.319510003935669	1771	40	the	the	DT
umn.319510003935669	1771	41	steam	steam	NN
umn.319510003935669	1771	42	,	,	,
umn.319510003935669	1771	43	and	and	CC
umn.319510003935669	1771	44	strong	strong	JJ
umn.319510003935669	1771	45	enough	enough	RB
umn.319510003935669	1771	46	to	to	TO
umn.319510003935669	1771	47	prevent	prevent	VB
umn.319510003935669	1771	48	Fig	fig	NN
umn.319510003935669	1771	49	.	.	.
umn.319510003935669	1772	1	22-Spring	22-spring	CD
umn.319510003935669	1772	2	-	-	HYPH
umn.319510003935669	1772	3	top	top	NN
umn.319510003935669	1772	4	jar	jar	NN
umn.319510003935669	1772	5	.	.	.
umn.319510003935669	1773	1	Fig	Fig	NNP
umn.319510003935669	1773	2	.	.	.
umn.319510003935669	1774	1	23-Position	23-position	CD
umn.319510003935669	1774	2	of	of	IN
umn.319510003935669	1774	3	spring	spring	NN
umn.319510003935669	1774	4	during	during	IN
umn.319510003935669	1774	5	sterilizing	sterilize	VBG
umn.319510003935669	1774	6	.	.	.
umn.319510003935669	1775	1	Fig	Fig	NNP
umn.319510003935669	1775	2	.	.	.
umn.319510003935669	1776	1	24-Position	24-position	CD
umn.319510003935669	1776	2	of	of	IN
umn.319510003935669	1776	3	spring	spring	NN
umn.319510003935669	1776	4	after	after	IN
umn.319510003935669	1776	5	sterilizing	sterilize	VBG
umn.319510003935669	1776	6	.	.	.
umn.319510003935669	1777	1	COOKING	cooking	NN
umn.319510003935669	1777	2	87	87	CD
umn.319510003935669	1777	3	bursting	burst	VBG
umn.319510003935669	1777	4	by	by	IN
umn.319510003935669	1777	5	the	the	DT
umn.319510003935669	1777	6	steam	steam	NN
umn.319510003935669	1777	7	.	.	.
umn.319510003935669	1778	1	A	a	DT
umn.319510003935669	1778	2	temperature	temperature	NN
umn.319510003935669	1778	3	of	of	IN
umn.319510003935669	1778	4	212	212	CD
umn.319510003935669	1778	5	degrees	degree	NNS
umn.319510003935669	1778	6	does	do	VBZ
umn.319510003935669	1778	7	not	not	RB
umn.319510003935669	1778	8	destroy	destroy	VB
umn.319510003935669	1778	9	all	all	DT
umn.319510003935669	1778	10	kinds	kind	NNS
umn.319510003935669	1778	11	of	of	IN
umn.319510003935669	1778	12	spores	spore	NNS
umn.319510003935669	1778	13	,	,	,
umn.319510003935669	1778	14	but	but	CC
umn.319510003935669	1778	15	,	,	,
umn.319510003935669	1778	16	if	if	IN
umn.319510003935669	1778	17	the	the	DT
umn.319510003935669	1778	18	time	time	NN
umn.319510003935669	1778	19	of	of	IN
umn.319510003935669	1778	20	boiling	boiling	NN
umn.319510003935669	1778	21	be	be	VB
umn.319510003935669	1778	22	prolonged	prolong	VBN
umn.319510003935669	1778	23	at	at	IN
umn.319510003935669	1778	24	212	212	CD
umn.319510003935669	1778	25	degrees	degree	NNS
umn.319510003935669	1778	26	,	,	,
umn.319510003935669	1778	27	the	the	DT
umn.319510003935669	1778	28	effect	effect	NN
umn.319510003935669	1778	29	will	will	MD
umn.319510003935669	1778	30	be	be	VB
umn.319510003935669	1778	31	the	the	DT
umn.319510003935669	1778	32	same	same	JJ
umn.319510003935669	1778	33	as	as	IN
umn.319510003935669	1778	34	that	that	DT
umn.319510003935669	1778	35	of	of	IN
umn.319510003935669	1778	36	a	a	DT
umn.319510003935669	1778	37	higher	high	JJR
umn.319510003935669	1778	38	temperature	temperature	NN
umn.319510003935669	1778	39	.	.	.
umn.319510003935669	1779	1	It	-PRON-	PRP
umn.319510003935669	1779	2	is	be	VBZ
umn.319510003935669	1779	3	better	well	JJR
umn.319510003935669	1779	4	to	to	TO
umn.319510003935669	1779	5	place	place	VB
umn.319510003935669	1779	6	the	the	DT
umn.319510003935669	1779	7	food	food	NN
umn.319510003935669	1779	8	in	in	IN
umn.319510003935669	1779	9	cold	cold	JJ
umn.319510003935669	1779	10	water	water	NN
umn.319510003935669	1779	11	,	,	,
umn.319510003935669	1779	12	and	and	CC
umn.319510003935669	1779	13	then	then	RB
umn.319510003935669	1779	14	bring	bring	VB
umn.319510003935669	1779	15	it	-PRON-	PRP
umn.319510003935669	1779	16	to	to	IN
umn.319510003935669	1779	17	boiling	boiling	NN
umn.319510003935669	1779	18	point	point	NN
umn.319510003935669	1779	19	.	.	.
umn.319510003935669	1780	1	Review	review	VB
umn.319510003935669	1780	2	lesson	lesson	NN
umn.319510003935669	1780	3	No	no	NN
umn.319510003935669	1780	4	.	.	.
umn.319510003935669	1781	1	35	35	CD
umn.319510003935669	1781	2	,	,	,
umn.319510003935669	1781	3	seventh	seventh	JJ
umn.319510003935669	1781	4	year	year	NN
umn.319510003935669	1781	5	.	.	.
umn.319510003935669	1782	1	HERMETICAL	HERMETICAL	NNP
umn.319510003935669	1782	2	SEALING	SEALING	NNP
umn.319510003935669	1782	3	,	,	,
umn.319510003935669	1782	4	to	to	TO
umn.319510003935669	1782	5	prevent	prevent	VB
umn.319510003935669	1782	6	the	the	DT
umn.319510003935669	1782	7	access	access	NN
umn.319510003935669	1782	8	of	of	IN
umn.319510003935669	1782	9	air	air	NN
umn.319510003935669	1782	10	to	to	IN
umn.319510003935669	1782	11	the	the	DT
umn.319510003935669	1782	12	food	food	NN
umn.319510003935669	1782	13	,	,	,
umn.319510003935669	1782	14	is	be	VBZ
umn.319510003935669	1782	15	easy	easy	JJ
umn.319510003935669	1782	16	and	and	CC
umn.319510003935669	1782	17	effective	effective	JJ
umn.319510003935669	1782	18	.	.	.
umn.319510003935669	1783	1	The	the	DT
umn.319510003935669	1783	2	food	food	NN
umn.319510003935669	1783	3	should	should	MD
umn.319510003935669	1783	4	be	be	VB
umn.319510003935669	1783	5	poured	pour	VBN
umn.319510003935669	1783	6	into	into	IN
umn.319510003935669	1783	7	thoroughly	thoroughly	RB
umn.319510003935669	1783	8	sterilized	sterilize	VBN
umn.319510003935669	1783	9	jars	jar	NNS
umn.319510003935669	1783	10	while	while	IN
umn.319510003935669	1783	11	it	-PRON-	PRP
umn.319510003935669	1783	12	is	be	VBZ
umn.319510003935669	1783	13	hot	hot	JJ
umn.319510003935669	1783	14	,	,	,
umn.319510003935669	1783	15	and	and	CC
umn.319510003935669	1783	16	the	the	DT
umn.319510003935669	1783	17	jars	jar	NNS
umn.319510003935669	1783	18	should	should	MD
umn.319510003935669	1783	19	be	be	VB
umn.319510003935669	1783	20	sealed	seal	VBN
umn.319510003935669	1783	21	immediately	immediately	RB
umn.319510003935669	1783	22	.	.	.
umn.319510003935669	1784	1	Cans	can	NNS
umn.319510003935669	1784	2	may	may	MD
umn.319510003935669	1784	3	be	be	VB
umn.319510003935669	1784	4	corked	cork	VBN
umn.319510003935669	1784	5	with	with	IN
umn.319510003935669	1784	6	cotton	cotton	NN
umn.319510003935669	1784	7	which	which	WDT
umn.319510003935669	1784	8	has	have	VBZ
umn.319510003935669	1784	9	been	be	VBN
umn.319510003935669	1784	10	previously	previously	RB
umn.319510003935669	1784	11	sterilized	sterilize	VBN
umn.319510003935669	1784	12	by	by	IN
umn.319510003935669	1784	13	the	the	DT
umn.319510003935669	1784	14	heat	heat	NN
umn.319510003935669	1784	15	of	of	IN
umn.319510003935669	1784	16	an	an	DT
umn.319510003935669	1784	17	oven	oven	NN
umn.319510003935669	1784	18	,	,	,
umn.319510003935669	1784	19	keeping	keep	VBG
umn.319510003935669	1784	20	the	the	DT
umn.319510003935669	1784	21	food	food	NN
umn.319510003935669	1784	22	from	from	IN
umn.319510003935669	1784	23	bacteria	bacteria	NNS
umn.319510003935669	1784	24	;	;	:
umn.319510003935669	1784	25	but	but	CC
umn.319510003935669	1784	26	this	this	DT
umn.319510003935669	1784	27	method	method	NN
umn.319510003935669	1784	28	does	do	VBZ
umn.319510003935669	1784	29	not	not	RB
umn.319510003935669	1784	30	wholly	wholly	RB
umn.319510003935669	1784	31	exclude	exclude	VB
umn.319510003935669	1784	32	moulds	mould	NNS
umn.319510003935669	1784	33	.	.	.
umn.319510003935669	1785	1	Most	Most	JJS
umn.319510003935669	1785	2	forms	form	NNS
umn.319510003935669	1785	3	of	of	IN
umn.319510003935669	1785	4	fruit	fruit	NN
umn.319510003935669	1785	5	are	be	VBP
umn.319510003935669	1785	6	canned	can	VBN
umn.319510003935669	1785	7	with	with	IN
umn.319510003935669	1785	8	little	little	JJ
umn.319510003935669	1785	9	difficulty	difficulty	NN
umn.319510003935669	1785	10	,	,	,
umn.319510003935669	1785	11	re-	re-	RB
umn.319510003935669	1785	12	quiring	quire	VBG
umn.319510003935669	1785	13	only	only	RB
umn.319510003935669	1785	14	moderate	moderate	JJ
umn.319510003935669	1785	15	boiling	boiling	NN
umn.319510003935669	1785	16	and	and	CC
umn.319510003935669	1785	17	careful	careful	JJ
umn.319510003935669	1785	18	sealing	sealing	NN
umn.319510003935669	1785	19	.	.	.
umn.319510003935669	1786	1	The	the	DT
umn.319510003935669	1786	2	spring	spring	NN
umn.319510003935669	1786	3	-	-	HYPH
umn.319510003935669	1786	4	top	top	NN
umn.319510003935669	1786	5	glass	glass	NN
umn.319510003935669	1786	6	jar	jar	NN
umn.319510003935669	1786	7	and	and	CC
umn.319510003935669	1786	8	the	the	DT
umn.319510003935669	1786	9	screw	screw	JJ
umn.319510003935669	1786	10	-	-	HYPH
umn.319510003935669	1786	11	top	top	JJ
umn.319510003935669	1786	12	glass	glass	NN
umn.319510003935669	1786	13	jar	jar	NN
umn.319510003935669	1786	14	are	be	VBP
umn.319510003935669	1786	15	best	best	RB
umn.319510003935669	1786	16	adapted	adapt	VBN
umn.319510003935669	1786	17	to	to	IN
umn.319510003935669	1786	18	the	the	DT
umn.319510003935669	1786	19	purpose	purpose	NN
umn.319510003935669	1786	20	of	of	IN
umn.319510003935669	1786	21	hermetical	hermetical	JJ
umn.319510003935669	1786	22	sealing	sealing	NN
umn.319510003935669	1786	23	.	.	.
umn.319510003935669	1787	1	A	a	DT
umn.319510003935669	1787	2	wide-	wide-	JJ
umn.319510003935669	1787	3	mouthed	mouthed	JJ
umn.319510003935669	1787	4	jar	jar	NN
umn.319510003935669	1787	5	should	should	MD
umn.319510003935669	1787	6	be	be	VB
umn.319510003935669	1787	7	selected	select	VBN
umn.319510003935669	1787	8	,	,	,
umn.319510003935669	1787	9	for	for	IN
umn.319510003935669	1787	10	convenience	convenience	NN
umn.319510003935669	1787	11	.	.	.
umn.319510003935669	1788	1	LESSON	lesson	NN
umn.319510003935669	1788	2	35	35	CD
umn.319510003935669	1788	3	.	.	.
umn.319510003935669	1789	1	PLANNING	PLANNING	NNP
umn.319510003935669	1789	2	A	a	DT
umn.319510003935669	1789	3	SIMPLE	simple	JJ
umn.319510003935669	1789	4	DINNER	dinner	NN
umn.319510003935669	1789	5	:	:	:
umn.319510003935669	1789	6	This	this	DT
umn.319510003935669	1789	7	should	should	MD
umn.319510003935669	1789	8	be	be	VB
umn.319510003935669	1789	9	made	make	VBN
umn.319510003935669	1789	10	a	a	DT
umn.319510003935669	1789	11	lesson	lesson	NN
umn.319510003935669	1789	12	in	in	IN
umn.319510003935669	1789	13	economy	economy	NN
umn.319510003935669	1789	14	,	,	,
umn.319510003935669	1789	15	as	as	RB
umn.319510003935669	1789	16	well	well	RB
umn.319510003935669	1789	17	as	as	IN
umn.319510003935669	1789	18	a	a	DT
umn.319510003935669	1789	19	lesson	lesson	NN
umn.319510003935669	1789	20	in	in	IN
umn.319510003935669	1789	21	cooking	cooking	NN
umn.319510003935669	1789	22	.	.	.
umn.319510003935669	1790	1	Each	each	DT
umn.319510003935669	1790	2	pupil	pupil	NN
umn.319510003935669	1790	3	should	should	MD
umn.319510003935669	1790	4	present	present	VB
umn.319510003935669	1790	5	a	a	DT
umn.319510003935669	1790	6	menu	menu	NN
umn.319510003935669	1790	7	for	for	IN
umn.319510003935669	1790	8	the	the	DT
umn.319510003935669	1790	9	dinner	dinner	NN
umn.319510003935669	1790	10	.	.	.
umn.319510003935669	1791	1	The	the	DT
umn.319510003935669	1791	2	one	one	CD
umn.319510003935669	1791	3	selected	select	VBN
umn.319510003935669	1791	4	should	should	MD
umn.319510003935669	1791	5	be	be	VB
umn.319510003935669	1791	6	copied	copy	VBN
umn.319510003935669	1791	7	by	by	IN
umn.319510003935669	1791	8	each	each	DT
umn.319510003935669	1791	9	pupil	pupil	NN
umn.319510003935669	1791	10	.	.	.
umn.319510003935669	1792	1	LESSON	LESSON	NNP
umn.319510003935669	1792	2	36	36	CD
umn.319510003935669	1792	3	.	.	.
umn.319510003935669	1793	1	COOKING	COOKING	NNP
umn.319510003935669	1793	2	AND	and	CC
umn.319510003935669	1793	3	SERVING	serve	VBG
umn.319510003935669	1793	4	the	the	DT
umn.319510003935669	1793	5	menu	menu	NN
umn.319510003935669	1793	6	previously	previously	RB
umn.319510003935669	1793	7	selected	select	VBN
umn.319510003935669	1793	8	.	.	.
umn.319510003935669	1794	1	Serving	serve	VBG
umn.319510003935669	1794	2	invited	invite	VBN
umn.319510003935669	1794	3	guests	guest	NNS
umn.319510003935669	1794	4	.	.	.
umn.319510003935669	1795	1	APPENDIX	APPENDIX	NNP
umn.319510003935669	1795	2	.	.	.
umn.319510003935669	1796	1	A.	A.	NNP
umn.319510003935669	1797	1	The	the	DT
umn.319510003935669	1797	2	foods	food	NNS
umn.319510003935669	1797	3	eaten	eat	VBD
umn.319510003935669	1797	4	,	,	,
umn.319510003935669	1797	5	nourish	nourish	VB
umn.319510003935669	1797	6	the	the	DT
umn.319510003935669	1797	7	body	body	NN
umn.319510003935669	1797	8	to	to	IN
umn.319510003935669	1797	9	its	-PRON-	PRP$
umn.319510003935669	1797	10	growth	growth	NN
umn.319510003935669	1797	11	,	,	,
umn.319510003935669	1797	12	and	and	CC
umn.319510003935669	1797	13	repair	repair	VB
umn.319510003935669	1797	14	all	all	DT
umn.319510003935669	1797	15	tissue	tissue	NN
umn.319510003935669	1797	16	waste	waste	NN
umn.319510003935669	1797	17	produced	produce	VBN
umn.319510003935669	1797	18	by	by	IN
umn.319510003935669	1797	19	both	both	DT
umn.319510003935669	1797	20	physical	physical	JJ
umn.319510003935669	1797	21	and	and	CC
umn.319510003935669	1797	22	mental	mental	JJ
umn.319510003935669	1797	23	action	action	NN
umn.319510003935669	1797	24	.	.	.
umn.319510003935669	1798	1	The	the	DT
umn.319510003935669	1798	2	body	body	NN
umn.319510003935669	1798	3	,	,	,
umn.319510003935669	1798	4	then	then	RB
umn.319510003935669	1798	5	,	,	,
umn.319510003935669	1798	6	must	must	MD
umn.319510003935669	1798	7	contain	contain	VB
umn.319510003935669	1798	8	,	,	,
umn.319510003935669	1798	9	in	in	IN
umn.319510003935669	1798	10	its	-PRON-	PRP$
umn.319510003935669	1798	11	healthful	healthful	JJ
umn.319510003935669	1798	12	state	state	NN
umn.319510003935669	1798	13	,	,	,
umn.319510003935669	1798	14	all	all	PDT
umn.319510003935669	1798	15	the	the	DT
umn.319510003935669	1798	16	chemical	chemical	JJ
umn.319510003935669	1798	17	elements	element	NNS
umn.319510003935669	1798	18	found	find	VBN
umn.319510003935669	1798	19	in	in	IN
umn.319510003935669	1798	20	these	these	DT
umn.319510003935669	1798	21	foods	food	NNS
umn.319510003935669	1798	22	.	.	.
umn.319510003935669	1799	1	The	the	DT
umn.319510003935669	1799	2	principal	principal	NN
umn.319510003935669	1799	3	of	of	IN
umn.319510003935669	1799	4	which	which	WDT
umn.319510003935669	1799	5	are	be	VBP
umn.319510003935669	1799	6	as	as	IN
umn.319510003935669	1799	7	follows	follow	VBZ
umn.319510003935669	1799	8	:	:	:
umn.319510003935669	1799	9	CHEMICAL	CHEMICAL	NNP
umn.319510003935669	1799	10	ELEMENTS	element	NNS
umn.319510003935669	1799	11	.	.	.
umn.319510003935669	1800	1	Carbon	carbon	NN
umn.319510003935669	1800	2	,	,	,
umn.319510003935669	1800	3	54	54	CD
umn.319510003935669	1800	4	.	.	.
umn.319510003935669	1801	1	{	{	-LRB-
umn.319510003935669	1801	2	Oxygen	Oxygen	NNP
umn.319510003935669	1801	3	,	,	,
umn.319510003935669	1801	4	22	22	CD
umn.319510003935669	1801	5	.	.	.
umn.319510003935669	1802	1	PROTEIDS	PROTEIDS	NNP
umn.319510003935669	1802	2	.	.	.
umn.319510003935669	1803	1	Nitrogen	nitrogen	NN
umn.319510003935669	1803	2	,	,	,
umn.319510003935669	1803	3	16	16	CD
umn.319510003935669	1803	4	.	.	.
umn.319510003935669	1804	1	Hydrogen	hydrogen	NN
umn.319510003935669	1804	2	,	,	,
umn.319510003935669	1804	3	7	7	CD
umn.319510003935669	1804	4	.	.	.
umn.319510003935669	1805	1	Sulphur	sulphur	NN
umn.319510003935669	1805	2	,	,	,
umn.319510003935669	1805	3	1	1	CD
umn.319510003935669	1805	4	.	.	.
umn.319510003935669	1806	1	100	100	CD
umn.319510003935669	1806	2	.	.	.
umn.319510003935669	1807	1	Fats	fat	NNS
umn.319510003935669	1807	2	.	.	.
umn.319510003935669	1808	1	Carbon	carbon	NN
umn.319510003935669	1808	2	,	,	,
umn.319510003935669	1808	3	79	79	CD
umn.319510003935669	1808	4	.	.	.
umn.319510003935669	1809	1	Hydrogen	hydrogen	NN
umn.319510003935669	1809	2	,	,	,
umn.319510003935669	1809	3	11	11	CD
umn.319510003935669	1809	4	.	.	.
umn.319510003935669	1810	1	Oxygen	oxygen	NN
umn.319510003935669	1810	2	,	,	,
umn.319510003935669	1810	3	10	10	CD
umn.319510003935669	1810	4	.	.	.
umn.319510003935669	1811	1	100	100	CD
umn.319510003935669	1811	2	.	.	.
umn.319510003935669	1812	1	Hydrogen	hydrogen	NN
umn.319510003935669	1812	2	,	,	,
umn.319510003935669	1812	3	67	67	CD
umn.319510003935669	1812	4	.	.	.
umn.319510003935669	1813	1	{	{	-LRB-
umn.319510003935669	1813	2	Carbo	Carbo	NNP
umn.319510003935669	1813	3	:	:	:
umn.319510003935669	1813	4	Oxygen	oxygen	NN
umn.319510003935669	1813	5	,	,	,
umn.319510003935669	1813	6	33	33	CD
umn.319510003935669	1813	7	.	.	.
umn.319510003935669	1814	1	HYDRATES	hydrate	NNS
umn.319510003935669	1814	2	.	.	.
umn.319510003935669	1815	1	Carbon,(variable	Carbon,(variable	NNP
umn.319510003935669	1815	2	)	)	-RRB-
umn.319510003935669	1815	3	.	.	.
umn.319510003935669	1816	1	100	100	CD
umn.319510003935669	1816	2	.	.	.
umn.319510003935669	1817	1	Fig	Fig	NNP
umn.319510003935669	1817	2	.	.	.
umn.319510003935669	1818	1	25	25	CD
umn.319510003935669	1818	2	.	.	.
umn.319510003935669	1819	1	In	in	IN
umn.319510003935669	1819	2	the	the	DT
umn.319510003935669	1819	3	Carbo	Carbo	NNP
umn.319510003935669	1819	4	-	-	HYPH
umn.319510003935669	1819	5	hydrates	hydrate	NNS
umn.319510003935669	1819	6	,	,	,
umn.319510003935669	1819	7	the	the	DT
umn.319510003935669	1819	8	hydrogen	hydrogen	NN
umn.319510003935669	1819	9	and	and	CC
umn.319510003935669	1819	10	oxygen	oxygen	NN
umn.319510003935669	1819	11	unite	unite	VBP
umn.319510003935669	1819	12	to	to	TO
umn.319510003935669	1819	13	form	form	VB
umn.319510003935669	1819	14	water	water	NN
umn.319510003935669	1819	15	.	.	.
umn.319510003935669	1820	1	This	this	DT
umn.319510003935669	1820	2	union	union	NN
umn.319510003935669	1820	3	exhausts	exhaust	VBZ
umn.319510003935669	1820	4	the	the	DT
umn.319510003935669	1820	5	normal	normal	JJ
umn.319510003935669	1820	6	power	power	NN
umn.319510003935669	1820	7	of	of	IN
umn.319510003935669	1820	8	89	89	CD
umn.319510003935669	1820	9	90	90	CD
umn.319510003935669	1820	10	DOMESTIC	domestic	JJ
umn.319510003935669	1820	11	SCIENCE	science	NN
umn.319510003935669	1820	12	each	each	DT
umn.319510003935669	1820	13	of	of	IN
umn.319510003935669	1820	14	these	these	DT
umn.319510003935669	1820	15	elements	element	NNS
umn.319510003935669	1820	16	,	,	,
umn.319510003935669	1820	17	so	so	IN
umn.319510003935669	1820	18	that	that	IN
umn.319510003935669	1820	19	the	the	DT
umn.319510003935669	1820	20	Carbon	Carbon	NNP
umn.319510003935669	1820	21	,	,	,
umn.319510003935669	1820	22	alone	alone	RB
umn.319510003935669	1820	23	,	,	,
umn.319510003935669	1820	24	is	be	VBZ
umn.319510003935669	1820	25	left	leave	VBN
umn.319510003935669	1820	26	to	to	TO
umn.319510003935669	1820	27	do	do	VB
umn.319510003935669	1820	28	its	-PRON-	PRP$
umn.319510003935669	1820	29	normal	normal	JJ
umn.319510003935669	1820	30	work	work	NN
umn.319510003935669	1820	31	;	;	:
umn.319510003935669	1820	32	that	that	DT
umn.319510003935669	1820	33	of	of	IN
umn.319510003935669	1820	34	producing	produce	VBG
umn.319510003935669	1820	35	heat	heat	NN
umn.319510003935669	1820	36	and	and	CC
umn.319510003935669	1820	37	energy	energy	NN
umn.319510003935669	1820	38	.	.	.
umn.319510003935669	1821	1	The	the	DT
umn.319510003935669	1821	2	following	follow	VBG
umn.319510003935669	1821	3	tables	table	NNS
umn.319510003935669	1821	4	show	show	VBP
umn.319510003935669	1821	5	the	the	DT
umn.319510003935669	1821	6	average	average	NN
umn.319510003935669	1821	7	per	per	IN
umn.319510003935669	1821	8	cents	cent	NNS
umn.319510003935669	1821	9	of	of	IN
umn.319510003935669	1821	10	the	the	DT
umn.319510003935669	1821	11	different	different	JJ
umn.319510003935669	1821	12	Salts	salt	NNS
umn.319510003935669	1821	13	or	or	CC
umn.319510003935669	1821	14	Mineral	Mineral	NNP
umn.319510003935669	1821	15	Matters	Matters	NNPS
umn.319510003935669	1821	16	,	,	,
umn.319510003935669	1821	17	found	find	VBN
umn.319510003935669	1821	18	in	in	IN
umn.319510003935669	1821	19	the	the	DT
umn.319510003935669	1821	20	solid	solid	JJ
umn.319510003935669	1821	21	tissues	tissue	NNS
umn.319510003935669	1821	22	and	and	CC
umn.319510003935669	1821	23	in	in	IN
umn.319510003935669	1821	24	the	the	DT
umn.319510003935669	1821	25	fluids	fluid	NNS
umn.319510003935669	1821	26	of	of	IN
umn.319510003935669	1821	27	the	the	DT
umn.319510003935669	1821	28	body	body	NN
umn.319510003935669	1821	29	.	.	.
umn.319510003935669	1822	1	TABLE	table	NN
umn.319510003935669	1822	2	A.	a.	NN
umn.319510003935669	1823	1	Solid	solid	JJ
umn.319510003935669	1823	2	Tissues	Tissues	NNPS
umn.319510003935669	1823	3	.	.	.
umn.319510003935669	1824	1	Bone	bone	NN
umn.319510003935669	1824	2	.	.	.
umn.319510003935669	1825	1	Muscle	muscle	NN
umn.319510003935669	1825	2	.	.	.
umn.319510003935669	1826	1	Brain	Brain	NNP
umn.319510003935669	1826	2	.	.	.
umn.319510003935669	1827	1	Liver	liver	NN
umn.319510003935669	1827	2	.	.	.
umn.319510003935669	1828	1	Lungs	lung	NNS
umn.319510003935669	1828	2	.	.	.
umn.319510003935669	1829	1	Spleen	spleen	NN
umn.319510003935669	1829	2	.	.	.
umn.319510003935669	1830	1	Percentage	percentage	NN
umn.319510003935669	1830	2	of	of	IN
umn.319510003935669	1830	3	Salts	salt	NNS
umn.319510003935669	1830	4	.	.	.
umn.319510003935669	1831	1	Sodium	sodium	NN
umn.319510003935669	1831	2	Chloride	Chloride	NNP
umn.319510003935669	1831	3	,	,	,
umn.319510003935669	1831	4	10.59	10.59	CD
umn.319510003935669	1831	5	4.74	4.74	CD
umn.319510003935669	1831	6	13.00	13.00	CD
umn.319510003935669	1831	7	Potassium	Potassium	NNP
umn.319510003935669	1831	8	,	,	,
umn.319510003935669	1831	9	Soda	Soda	NNP
umn.319510003935669	1831	10	,	,	,
umn.319510003935669	1831	11	2.35	2.35	CD
umn.319510003935669	1831	12	10.69	10.69	CD
umn.319510003935669	1831	13	14.51	14.51	CD
umn.319510003935669	1831	14	19.50	19.50	CD
umn.319510003935669	1831	15	44.33	44.33	CD
umn.319510003935669	1831	16	Potash	Potash	NNP
umn.319510003935669	1831	17	,	,	,
umn.319510003935669	1831	18	34.40	34.40	CD
umn.319510003935669	1831	19	34.42	34.42	CD
umn.319510003935669	1831	20	25.23	25.23	CD
umn.319510003935669	1831	21	1.30	1.30	CD
umn.319510003935669	1831	22	9.60	9.60	CD
umn.319510003935669	1831	23	Lime	Lime	NNP
umn.319510003935669	1831	24	,	,	,
umn.319510003935669	1831	25	37.58	37.58	CD
umn.319510003935669	1831	26	1.991	1.991	CD
umn.319510003935669	1831	27	0.77	0.77	CD
umn.319510003935669	1831	28	3.61	3.61	CD
umn.319510003935669	1831	29	1.90	1.90	CD
umn.319510003935669	1831	30	7.48	7.48	CD
umn.319510003935669	1831	31	Magnesia	Magnesia	NNP
umn.319510003935669	1831	32	,	,	,
umn.319510003935669	1831	33	1.22	1.22	CD
umn.319510003935669	1831	34	1.45	1.45	CD
umn.319510003935669	1831	35	1.22	1.22	CD
umn.319510003935669	1831	36	0.20	0.20	CD
umn.319510003935669	1831	37	1.90	1.90	CD
umn.319510003935669	1831	38	0.49	0.49	CD
umn.319510003935669	1831	39	Iron	Iron	NNP
umn.319510003935669	1831	40	Oxide	Oxide	NNP
umn.319510003935669	1831	41	,	,	,
umn.319510003935669	1831	42	2.74	2.74	CD
umn.319510003935669	1831	43	3.20	3.20	CD
umn.319510003935669	1831	44	7.28	7.28	CD
umn.319510003935669	1831	45	Chlorine	chlorine	NN
umn.319510003935669	1831	46	,	,	,
umn.319510003935669	1831	47	2.58	2.58	CD
umn.319510003935669	1831	48	Fluorine	fluorine	NN
umn.319510003935669	1831	49	,	,	,
umn.319510003935669	1831	50	1.66	1.66	CD
umn.319510003935669	1831	51	Phosphoric	phosphoric	JJ
umn.319510003935669	1831	52	Acid	acid	NN
umn.319510003935669	1831	53	(	(	-LRB-
umn.319510003935669	1831	54	free	free	JJ
umn.319510003935669	1831	55	)	)	-RRB-
umn.319510003935669	1831	56	,	,	,
umn.319510003935669	1831	57	9.15	9.15	CD
umn.319510003935669	1831	58	combined	combine	VBN
umn.319510003935669	1831	59	,	,	,
umn.319510003935669	1831	60	53.31	53.31	CD
umn.319510003935669	1831	61	48.13	48.13	CD
umn.319510003935669	1831	62	39.02	39.02	CD
umn.319510003935669	1831	63	50.18	50.18	CD
umn.319510003935669	1831	64	48.50	48.50	CD
umn.319510003935669	1831	65	27.10	27.10	CD
umn.319510003935669	1831	66	Sulphuric	Sulphuric	NNP
umn.319510003935669	1831	67	Acid	acid	NN
umn.319510003935669	1831	68	,	,	,
umn.319510003935669	1831	69	0.75	0.75	CD
umn.319510003935669	1831	70	0.92	0.92	CD
umn.319510003935669	1831	71	1.4	1.4	CD
umn.319510003935669	1831	72	2.54	2.54	CD
umn.319510003935669	1831	73	Carbonic	Carbonic	NNP
umn.319510003935669	1831	74	Acid	acid	NN
umn.319510003935669	1831	75	,	,	,
umn.319510003935669	1831	76	5.47	5.47	CD
umn.319510003935669	1831	77	Silicic	Silicic	NNP
umn.319510003935669	1831	78	Acid	Acid	NNP
umn.319510003935669	1831	79	,	,	,
umn.319510003935669	1831	80	0.81	0.81	CD
umn.319510003935669	1831	81	0.12	0.12	CD
umn.319510003935669	1831	82	0.27	0.27	CD
umn.319510003935669	1831	83	0.17	0.17	CD
umn.319510003935669	1831	84	Phosphate	Phosphate	NNP
umn.319510003935669	1831	85	of	of	IN
umn.319510003935669	1831	86	Iron	Iron	NNP
umn.319510003935669	1831	87	;	;	:
umn.319510003935669	1831	88	1.23	1.23	CD
umn.319510003935669	1831	89	APPENDIX	APPENDIX	NNP
umn.319510003935669	1831	90	91	91	CD
umn.319510003935669	1831	91	Table	Table	NNP
umn.319510003935669	1831	92	B.	B.	NNP
umn.319510003935669	1831	93	Fluids	fluid	NNS
umn.319510003935669	1831	94	of	of	IN
umn.319510003935669	1831	95	the	the	DT
umn.319510003935669	1831	96	Body	Body	NNP
umn.319510003935669	1831	97	.	.	.
umn.319510003935669	1832	1	Blood	blood	NN
umn.319510003935669	1832	2	Serum	serum	NN
umn.319510003935669	1832	3	.	.	.
umn.319510003935669	1833	1	Blood	blood	NN
umn.319510003935669	1833	2	.	.	.
umn.319510003935669	1834	1	Blood	blood	NN
umn.319510003935669	1834	2	Clot	clot	NN
umn.319510003935669	1834	3	.	.	.
umn.319510003935669	1835	1	Lymph	lymph	NN
umn.319510003935669	1835	2	.	.	.
umn.319510003935669	1836	1	Urine	urine	NN
umn.319510003935669	1836	2	.	.	.
umn.319510003935669	1837	1	Milk	milk	NN
umn.319510003935669	1837	2	.	.	.
umn.319510003935669	1838	1	Bile	bile	NN
umn.319510003935669	1838	2	.	.	.
umn.319510003935669	1839	1	Percent	percent	NN
umn.319510003935669	1839	2	.	.	.
umn.319510003935669	1840	1	of	of	IN
umn.319510003935669	1840	2	Salts	salt	NNS
umn.319510003935669	1840	3	.	.	.
umn.319510003935669	1841	1	Sodium	Sodium	NNP
umn.319510003935669	1841	2	Chlo	Chlo	NNP
umn.319510003935669	1841	3	.	.	.
umn.319510003935669	1842	1	58.81	58.81	CD
umn.319510003935669	1842	2	72.88	72.88	CD
umn.319510003935669	1842	3	17.36	17.36	CD
umn.319510003935669	1842	4	74.48.67.28	74.48.67.28	CD
umn.319510003935669	1842	5	10.73	10.73	CD
umn.319510003935669	1842	6	27.70	27.70	CD
umn.319510003935669	1842	7	Potassium	potassium	NN
umn.319510003935669	1842	8	,	,	,
umn.319510003935669	1842	9	29.87	29.87	CD
umn.319510003935669	1842	10	26.33	26.33	CD
umn.319510003935669	1842	11	Soda	Soda	NNP
umn.319510003935669	1842	12	,	,	,
umn.319510003935669	1842	13	4.15	4.15	CD
umn.319510003935669	1842	14	12.93	12.93	CD
umn.319510003935669	1842	15	3.55	3.55	CD
umn.319510003935669	1842	16	10.35	10.35	CD
umn.319510003935669	1842	17	1.33	1.33	CD
umn.319510003935669	1842	18	36.73	36.73	CD
umn.319510003935669	1842	19	Potash	Potash	NNP
umn.319510003935669	1842	20	,	,	,
umn.319510003935669	1842	21	11.97	11.97	CD
umn.319510003935669	1842	22	2.95	2.95	CD
umn.319510003935669	1842	23	22.36	22.36	CD
umn.319510003935669	1842	24	3.25	3.25	CD
umn.319510003935669	1842	25	13.64	13.64	CD
umn.319510003935669	1842	26	21.44	21.44	CD
umn.319510003935669	1842	27	4.80	4.80	CD
umn.319510003935669	1842	28	Lime	Lime	NNP
umn.319510003935669	1842	29	,	,	,
umn.319510003935669	1842	30	1.76	1.76	CD
umn.319510003935669	1842	31	2.28	2.28	CD
umn.319510003935669	1842	32	2.58	2.58	CD
umn.319510003935669	1842	33	0.97	0.97	CD
umn.319510003935669	1842	34	1.15	1.15	CD
umn.319510003935669	1842	35	18.78	18.78	CD
umn.319510003935669	1842	36	1.43	1.43	CD
umn.319510003935669	1842	37	Magnesia	Magnesia	NNP
umn.319510003935669	1842	38	,	,	,
umn.319510003935669	1842	39	1.12	1.12	CD
umn.319510003935669	1842	40	0.27	0.27	CD
umn.319510003935669	1842	41	0.53	0.53	CD
umn.319510003935669	1842	42	0.26	0.26	CD
umn.319510003935669	1842	43	1.34	1.34	CD
umn.319510003935669	1842	44	0.87	0.87	CD
umn.319510003935669	1842	45	0.53	0.53	CD
umn.319510003935669	1842	46	Iron	Iron	NNP
umn.319510003935669	1842	47	Oxide	Oxide	NNP
umn.319510003935669	1842	48	,	,	,
umn.319510003935669	1842	49	8.371	8.371	CD
umn.319510003935669	1842	50	0.26	0.26	CD
umn.319510003935669	1842	51	10.48	10.48	CD
umn.319510003935669	1842	52	0.50	0.50	CD
umn.319510003935669	1842	53	0.10	0.10	CD
umn.319510003935669	1842	54	0.33	0.33	CD
umn.319510003935669	1842	55	Chlorine	chlorine	NN
umn.319510003935669	1842	56	,	,	,
umn.319510003935669	1842	57	Fluorine	Fluorine	NNP
umn.319510003935669	1842	58	,	,	,
umn.319510003935669	1842	59	Phosp	Phosp	NNP
umn.319510003935669	1842	60	.	.	.
umn.319510003935669	1842	61	Acid	acid	NN
umn.319510003935669	1842	62	(	(	-LRB-
umn.319510003935669	1842	63	free	free	JJ
umn.319510003935669	1842	64	)	)	-RRB-
umn.319510003935669	1842	65	,	,	,
umn.319510003935669	1842	66	combined	combine	VBN
umn.319510003935669	1842	67	,	,	,
umn.319510003935669	1842	68	10.23	10.23	CD
umn.319510003935669	1842	69	1.73	1.73	CD
umn.319510003935669	1842	70	10.64	10.64	CD
umn.319510003935669	1842	71	1.09	1.09	CD
umn.319510003935669	1842	72	11.21	11.21	CD
umn.319510003935669	1842	73	19.00	19.00	CD
umn.319510003935669	1842	74	10.45	10.45	CD
umn.319510003935669	1842	75	Sulphuric	Sulphuric	NNP
umn.319510003935669	1842	76	Acid	Acid	NNP
umn.319510003935669	1842	77	1.67	1.67	CD
umn.319510003935669	1842	78	2.10	2.10	CD
umn.319510003935669	1842	79	0.09	0.09	CD
umn.319510003935669	1842	80	2.64	2.64	CD
umn.319510003935669	1842	81	6.39	6.39	CD
umn.319510003935669	1842	82	Carbonic	Carbonic	NNP
umn.319510003935669	1842	83	Acid	acid	NN
umn.319510003935669	1842	84	,	,	,
umn.319510003935669	1842	85	1.19	1.19	CD
umn.319510003935669	1842	86	4.40	4.40	CD
umn.319510003935669	1842	87	2.17	2.17	CD
umn.319510003935669	1842	88	8.20	8.20	CD
umn.319510003935669	1842	89	11.26	11.26	CD
umn.319510003935669	1842	90	Silicic	Silicic	NNP
umn.319510003935669	1842	91	Acid	Acid	NNP
umn.319510003935669	1842	92	,	,	,
umn.319510003935669	1842	93	0.20	0.20	CD
umn.319510003935669	1842	94	0.42	0.42	CD
umn.319510003935669	1842	95	1.27	1.27	CD
umn.319510003935669	1842	96	4.06	4.06	CD
umn.319510003935669	1842	97	0.36	0.36	CD
umn.319510003935669	1842	98	Phosp	Phosp	NNP
umn.319510003935669	1842	99	.	.	.
umn.319510003935669	1843	1	of	of	IN
umn.319510003935669	1843	2	Iron	Iron	NNP
umn.319510003935669	1843	3	,	,	,
umn.319510003935669	1843	4	By	by	IN
umn.319510003935669	1843	5	a	a	DT
umn.319510003935669	1843	6	study	study	NN
umn.319510003935669	1843	7	of	of	IN
umn.319510003935669	1843	8	the	the	DT
umn.319510003935669	1843	9	foregoing	forego	VBG
umn.319510003935669	1843	10	tables	table	NNS
umn.319510003935669	1843	11	,	,	,
umn.319510003935669	1843	12	the	the	DT
umn.319510003935669	1843	13	pupil	pupil	NN
umn.319510003935669	1843	14	will	will	MD
umn.319510003935669	1843	15	learn	learn	VB
umn.319510003935669	1843	16	what	what	WP
umn.319510003935669	1843	17	mineral	mineral	NN
umn.319510003935669	1843	18	salts	salt	NNS
umn.319510003935669	1843	19	enter	enter	VBP
umn.319510003935669	1843	20	into	into	IN
umn.319510003935669	1843	21	the	the	DT
umn.319510003935669	1843	22	bodily	bodily	JJ
umn.319510003935669	1843	23	tissues	tissue	NNS
umn.319510003935669	1843	24	and	and	CC
umn.319510003935669	1843	25	the	the	DT
umn.319510003935669	1843	26	fluids	fluid	NNS
umn.319510003935669	1843	27	,	,	,
umn.319510003935669	1843	28	and	and	CC
umn.319510003935669	1843	29	in	in	IN
umn.319510003935669	1843	30	what	what	WDT
umn.319510003935669	1843	31	relative	relative	JJ
umn.319510003935669	1843	32	proportions	proportion	NNS
umn.319510003935669	1843	33	;	;	:
umn.319510003935669	1843	34	and	and	CC
umn.319510003935669	1843	35	from	from	IN
umn.319510003935669	1843	36	this	this	DT
umn.319510003935669	1843	37	may	may	MD
umn.319510003935669	1843	38	select	select	VB
umn.319510003935669	1843	39	the	the	DT
umn.319510003935669	1843	40	food	food	NN
umn.319510003935669	1843	41	-	-	HYPH
umn.319510003935669	1843	42	stuffs	stuff	NNS
umn.319510003935669	1843	43	best	well	RBS
umn.319510003935669	1843	44	serving	serve	VBG
umn.319510003935669	1843	45	the	the	DT
umn.319510003935669	1843	46	purpose	purpose	NN
umn.319510003935669	1843	47	of	of	IN
umn.319510003935669	1843	48	building	build	VBG
umn.319510003935669	1843	49	up	up	RP
umn.319510003935669	1843	50	and	and	CC
umn.319510003935669	1843	51	repairing	repair	VBG
umn.319510003935669	1843	52	the	the	DT
umn.319510003935669	1843	53	different	different	JJ
umn.319510003935669	1843	54	parts	part	NNS
umn.319510003935669	1843	55	of	of	IN
umn.319510003935669	1843	56	the	the	DT
umn.319510003935669	1843	57	body	body	NN
umn.319510003935669	1843	58	.	.	.
umn.319510003935669	1844	1	92	92	CD
umn.319510003935669	1844	2	DOMESTIC	domestic	JJ
umn.319510003935669	1844	3	SCIENCE	science	NN
umn.319510003935669	1844	4	B.	b.	NN
umn.319510003935669	1845	1	THE	the	DT
umn.319510003935669	1845	2	MENU	MENU	NNP
umn.319510003935669	1845	3	for	for	IN
umn.319510003935669	1845	4	each	each	DT
umn.319510003935669	1845	5	meal	meal	NN
umn.319510003935669	1845	6	should	should	MD
umn.319510003935669	1845	7	be	be	VB
umn.319510003935669	1845	8	selected	select	VBN
umn.319510003935669	1845	9	with	with	IN
umn.319510003935669	1845	10	the	the	DT
umn.319510003935669	1845	11	greatest	great	JJS
umn.319510003935669	1845	12	care	care	NN
umn.319510003935669	1845	13	,	,	,
umn.319510003935669	1845	14	based	base	VBN
umn.319510003935669	1845	15	upon	upon	IN
umn.319510003935669	1845	16	scientific	scientific	JJ
umn.319510003935669	1845	17	knowledge	knowledge	NN
umn.319510003935669	1845	18	.	.	.
umn.319510003935669	1846	1	By	by	IN
umn.319510003935669	1846	2	the	the	DT
umn.319510003935669	1846	3	ex-	ex-	XX
umn.319510003935669	1846	4	pression	pression	NN
umn.319510003935669	1846	5	,	,	,
umn.319510003935669	1846	6	“	"	``
umn.319510003935669	1846	7	A	a	DT
umn.319510003935669	1846	8	well	well	RB
umn.319510003935669	1846	9	balanced	balanced	JJ
umn.319510003935669	1846	10	meal	meal	NN
umn.319510003935669	1846	11	,	,	,
umn.319510003935669	1846	12	"	"	''
umn.319510003935669	1846	13	is	be	VBZ
umn.319510003935669	1846	14	meant	mean	VBN
umn.319510003935669	1846	15	a	a	DT
umn.319510003935669	1846	16	meal	meal	NN
umn.319510003935669	1846	17	for	for	IN
umn.319510003935669	1846	18	persons	person	NNS
umn.319510003935669	1846	19	in	in	IN
umn.319510003935669	1846	20	the	the	DT
umn.319510003935669	1846	21	ordinary	ordinary	JJ
umn.319510003935669	1846	22	walks	walk	NNS
umn.319510003935669	1846	23	of	of	IN
umn.319510003935669	1846	24	life	life	NN
umn.319510003935669	1846	25	;	;	:
umn.319510003935669	1846	26	those	those	DT
umn.319510003935669	1846	27	who	who	WP
umn.319510003935669	1846	28	labor	labor	VBP
umn.319510003935669	1846	29	in	in	IN
umn.319510003935669	1846	30	ordinary	ordinary	JJ
umn.319510003935669	1846	31	avocations	avocation	NNS
umn.319510003935669	1846	32	;	;	:
umn.319510003935669	1846	33	not	not	RB
umn.319510003935669	1846	34	a	a	DT
umn.319510003935669	1846	35	meal	meal	NN
umn.319510003935669	1846	36	for	for	IN
umn.319510003935669	1846	37	the	the	DT
umn.319510003935669	1846	38	excessively	excessively	RB
umn.319510003935669	1846	39	active	active	JJ
umn.319510003935669	1846	40	,	,	,
umn.319510003935669	1846	41	nor	nor	CC
umn.319510003935669	1846	42	for	for	IN
umn.319510003935669	1846	43	the	the	DT
umn.319510003935669	1846	44	excessively	excessively	RB
umn.319510003935669	1846	45	idle	idle	JJ
umn.319510003935669	1846	46	.	.	.
umn.319510003935669	1847	1	Neither	neither	CC
umn.319510003935669	1847	2	does	do	VBZ
umn.319510003935669	1847	3	it	-PRON-	PRP
umn.319510003935669	1847	4	have	have	VB
umn.319510003935669	1847	5	in	in	IN
umn.319510003935669	1847	6	view	view	NN
umn.319510003935669	1847	7	the	the	DT
umn.319510003935669	1847	8	growing	grow	VBG
umn.319510003935669	1847	9	child	child	NN
umn.319510003935669	1847	10	,	,	,
umn.319510003935669	1847	11	or	or	CC
umn.319510003935669	1847	12	the	the	DT
umn.319510003935669	1847	13	emaciated	emaciated	JJ
umn.319510003935669	1847	14	convalescent	convalescent	JJ
umn.319510003935669	1847	15	.	.	.
umn.319510003935669	1848	1	No	no	DT
umn.319510003935669	1848	2	ex-	ex-	XX
umn.319510003935669	1848	3	tremes	treme	NNS
umn.319510003935669	1848	4	are	be	VBP
umn.319510003935669	1848	5	meant	mean	VBN
umn.319510003935669	1848	6	.	.	.
umn.319510003935669	1849	1	No	no	DT
umn.319510003935669	1849	2	fixed	fixed	JJ
umn.319510003935669	1849	3	rules	rule	NNS
umn.319510003935669	1849	4	for	for	IN
umn.319510003935669	1849	5	feeding	feeding	NN
umn.319510003935669	1849	6	can	can	MD
umn.319510003935669	1849	7	be	be	VB
umn.319510003935669	1849	8	given	give	VBN
umn.319510003935669	1849	9	.	.	.
umn.319510003935669	1850	1	Growing	grow	VBG
umn.319510003935669	1850	2	children	child	NNS
umn.319510003935669	1850	3	,	,	,
umn.319510003935669	1850	4	building	building	NN
umn.319510003935669	1850	5	muscle	muscle	NN
umn.319510003935669	1850	6	,	,	,
umn.319510003935669	1850	7	and	and	CC
umn.319510003935669	1850	8	,	,	,
umn.319510003935669	1850	9	by	by	IN
umn.319510003935669	1850	10	their	-PRON-	PRP$
umn.319510003935669	1850	11	excessive	excessive	JJ
umn.319510003935669	1850	12	activities	activity	NNS
umn.319510003935669	1850	13	,	,	,
umn.319510003935669	1850	14	wearing	wear	VBG
umn.319510003935669	1850	15	out	out	RP
umn.319510003935669	1850	16	muscle	muscle	NN
umn.319510003935669	1850	17	,	,	,
umn.319510003935669	1850	18	need	need	VB
umn.319510003935669	1850	19	about	about	IN
umn.319510003935669	1850	20	as	as	RB
umn.319510003935669	1850	21	much	much	JJ
umn.319510003935669	1850	22	protein	protein	NN
umn.319510003935669	1850	23	as	as	IN
umn.319510003935669	1850	24	a	a	DT
umn.319510003935669	1850	25	daily	daily	JJ
umn.319510003935669	1850	26	laborer	laborer	NN
umn.319510003935669	1850	27	;	;	:
umn.319510003935669	1850	28	yet	yet	CC
umn.319510003935669	1850	29	care	care	VBP
umn.319510003935669	1850	30	should	should	MD
umn.319510003935669	1850	31	be	be	VB
umn.319510003935669	1850	32	exercised	exercise	VBN
umn.319510003935669	1850	33	that	that	IN
umn.319510003935669	1850	34	they	-PRON-	PRP
umn.319510003935669	1850	35	are	be	VBP
umn.319510003935669	1850	36	COMPARISON	comparison	JJ
umn.319510003935669	1850	37	OF	of	IN
umn.319510003935669	1850	38	THE	the	DT
umn.319510003935669	1850	39	MUSCLE	muscle	NN
umn.319510003935669	1850	40	-	-	HYPH
umn.319510003935669	1850	41	MAKING	make	VBG
umn.319510003935669	1850	42	VALUES	value	NNS
umn.319510003935669	1850	43	OF	of	IN
umn.319510003935669	1850	44	SOME	some	DT
umn.319510003935669	1850	45	COMMON	common	JJ
umn.319510003935669	1850	46	FOOD	food	NN
umn.319510003935669	1850	47	-	-	HYPH
umn.319510003935669	1850	48	STUFFS	stuff	NNS
umn.319510003935669	1850	49	.	.	.
umn.319510003935669	1851	1	PROTEIN	PROTEIN	NNP
umn.319510003935669	1851	2	.	.	.
umn.319510003935669	1852	1	Beef	beef	NN
umn.319510003935669	1852	2	,	,	,
umn.319510003935669	1852	3	round	round	RB
umn.319510003935669	1852	4	,	,	,
umn.319510003935669	1852	5	Mutton	Mutton	NNP
umn.319510003935669	1852	6	,	,	,
umn.319510003935669	1852	7	leg	leg	NN
umn.319510003935669	1852	8	,	,	,
umn.319510003935669	1852	9	Beef	beef	NN
umn.319510003935669	1852	10	,	,	,
umn.319510003935669	1852	11	loin	loin	NN
umn.319510003935669	1852	12	,	,	,
umn.319510003935669	1852	13	Beans	Beans	NNPS
umn.319510003935669	1852	14	,	,	,
umn.319510003935669	1852	15	Beef	beef	NN
umn.319510003935669	1852	16	,	,	,
umn.319510003935669	1852	17	rib	rib	NN
umn.319510003935669	1852	18	,	,	,
umn.319510003935669	1852	19	Ham	Ham	NNP
umn.319510003935669	1852	20	,	,	,
umn.319510003935669	1852	21	smoked	smoke	VBN
umn.319510003935669	1852	22	,	,	,
umn.319510003935669	1852	23	Codfish	Codfish	NNP
umn.319510003935669	1852	24	,	,	,
umn.319510003935669	1852	25	dressed	dress	VBN
umn.319510003935669	1852	26	.	.	.
umn.319510003935669	1853	1	Oatmeal	oatmeal	NN
umn.319510003935669	1853	2	,	,	,
umn.319510003935669	1853	3	Eggs	Eggs	NNP
umn.319510003935669	1853	4	,	,	,
umn.319510003935669	1853	5	White	white	JJ
umn.319510003935669	1853	6	flour	flour	NN
umn.319510003935669	1853	7	,	,	,
umn.319510003935669	1853	8	White	White	NNP
umn.319510003935669	1853	9	Bread	Bread	NNP
umn.319510003935669	1853	10	,	,	,
umn.319510003935669	1853	11	Cornmeal	Cornmeal	NNP
umn.319510003935669	1853	12	,	,	,
umn.319510003935669	1853	13	Rice	Rice	NNP
umn.319510003935669	1853	14	,	,	,
umn.319510003935669	1853	15	Oysters	Oysters	NNPS
umn.319510003935669	1853	16	,	,	,
umn.319510003935669	1853	17	Milk	milk	NN
umn.319510003935669	1853	18	,	,	,
umn.319510003935669	1853	19	unskimmed	unskimme	VBN
umn.319510003935669	1853	20	,	,	,
umn.319510003935669	1853	21	Milk	Milk	NNP
umn.319510003935669	1853	22	,	,	,
umn.319510003935669	1853	23	skimmed	skim	VBD
umn.319510003935669	1853	24	,	,	,
umn.319510003935669	1853	25	Potatoes	Potatoes	NNP
umn.319510003935669	1853	26	,	,	,
umn.319510003935669	1853	27	Butter	Butter	NNP
umn.319510003935669	1853	28	,	,	,
umn.319510003935669	1853	29	Sugar	Sugar	NNP
umn.319510003935669	1853	30	,	,	,
umn.319510003935669	1853	31	Fig	Fig	NNP
umn.319510003935669	1853	32	.	.	.
umn.319510003935669	1854	1	26	26	CD
umn.319510003935669	1854	2	.	.	.
umn.319510003935669	1855	1	BASED	base	VBN
umn.319510003935669	1855	2	on	on	IN
umn.319510003935669	1855	3	the	the	DT
umn.319510003935669	1855	4	Govt	Govt	NNP
umn.319510003935669	1855	5	.	.	.
umn.319510003935669	1856	1	Analysis	analysis	NN
umn.319510003935669	1856	2	,	,	,
umn.319510003935669	1856	3	U.	U.	NNP
umn.319510003935669	1856	4	S.	S.	NNP
umn.319510003935669	1856	5	Agricultural	Agricultural	NNP
umn.319510003935669	1856	6	Dept	Dept	NNP
umn.319510003935669	1856	7	.	.	.
umn.319510003935669	1857	1	APPENDIX	APPENDIX	NNP
umn.319510003935669	1857	2	93	93	CD
umn.319510003935669	1857	3	care	care	NN
umn.319510003935669	1857	4	not	not	RB
umn.319510003935669	1857	5	fed	feed	VBD
umn.319510003935669	1857	6	proteids	proteids	NNP
umn.319510003935669	1857	7	to	to	IN
umn.319510003935669	1857	8	excess	excess	NN
umn.319510003935669	1857	9	.	.	.
umn.319510003935669	1858	1	Only	only	RB
umn.319510003935669	1858	2	the	the	DT
umn.319510003935669	1858	3	wise	wise	JJ
umn.319510003935669	1858	4	mother	mother	NN
umn.319510003935669	1858	5	's	's	POS
umn.319510003935669	1858	6	can	can	MD
umn.319510003935669	1858	7	determine	determine	VB
umn.319510003935669	1858	8	the	the	DT
umn.319510003935669	1858	9	proper	proper	JJ
umn.319510003935669	1858	10	proportion	proportion	NN
umn.319510003935669	1858	11	for	for	IN
umn.319510003935669	1858	12	her	-PRON-	PRP$
umn.319510003935669	1858	13	child	child	NN
umn.319510003935669	1858	14	's	's	POS
umn.319510003935669	1858	15	diet	diet	NN
umn.319510003935669	1858	16	.	.	.
umn.319510003935669	1859	1	The	the	DT
umn.319510003935669	1859	2	same	same	JJ
umn.319510003935669	1859	3	is	be	VBZ
umn.319510003935669	1859	4	true	true	JJ
umn.319510003935669	1859	5	of	of	IN
umn.319510003935669	1859	6	all	all	PDT
umn.319510003935669	1859	7	the	the	DT
umn.319510003935669	1859	8	other	other	JJ
umn.319510003935669	1859	9	food	food	NN
umn.319510003935669	1859	10	principles	principle	NNS
umn.319510003935669	1859	11	.	.	.
umn.319510003935669	1860	1	It	-PRON-	PRP
umn.319510003935669	1860	2	must	must	MD
umn.319510003935669	1860	3	be	be	VB
umn.319510003935669	1860	4	remembered	remember	VBN
umn.319510003935669	1860	5	that	that	IN
umn.319510003935669	1860	6	it	-PRON-	PRP
umn.319510003935669	1860	7	is	be	VBZ
umn.319510003935669	1860	8	not	not	RB
umn.319510003935669	1860	9	the	the	DT
umn.319510003935669	1860	10	amount	amount	NN
umn.319510003935669	1860	11	taken	take	VBN
umn.319510003935669	1860	12	into	into	IN
umn.319510003935669	1860	13	the	the	DT
umn.319510003935669	1860	14	stomach	stomach	NN
umn.319510003935669	1860	15	,	,	,
umn.319510003935669	1860	16	but	but	CC
umn.319510003935669	1860	17	the	the	DT
umn.319510003935669	1860	18	amount	amount	NN
umn.319510003935669	1860	19	digested	digest	VBN
umn.319510003935669	1860	20	,	,	,
umn.319510003935669	1860	21	that	that	RB
umn.319510003935669	1860	22	is	be	VBZ
umn.319510003935669	1860	23	available	available	JJ
umn.319510003935669	1860	24	in	in	IN
umn.319510003935669	1860	25	the	the	DT
umn.319510003935669	1860	26	devel	devel	NN
umn.319510003935669	1860	27	.	.	.
umn.319510003935669	1861	1	opment	opment	NNP
umn.319510003935669	1861	2	and	and	CC
umn.319510003935669	1861	3	repair	repair	NN
umn.319510003935669	1861	4	of	of	IN
umn.319510003935669	1861	5	muscle	muscle	NN
umn.319510003935669	1861	6	,	,	,
umn.319510003935669	1861	7	the	the	DT
umn.319510003935669	1861	8	production	production	NN
umn.319510003935669	1861	9	of	of	IN
umn.319510003935669	1861	10	heat	heat	NN
umn.319510003935669	1861	11	and	and	CC
umn.319510003935669	1861	12	en	en	NN
umn.319510003935669	1861	13	.	.	.
umn.319510003935669	1862	1	ergy	ergy	NNP
umn.319510003935669	1862	2	,	,	,
umn.319510003935669	1862	3	or	or	CC
umn.319510003935669	1862	4	the	the	DT
umn.319510003935669	1862	5	growth	growth	NN
umn.319510003935669	1862	6	of	of	IN
umn.319510003935669	1862	7	the	the	DT
umn.319510003935669	1862	8	solid	solid	JJ
umn.319510003935669	1862	9	tissues	tissue	NNS
umn.319510003935669	1862	10	.	.	.
umn.319510003935669	1863	1	Over	over	IN
umn.319510003935669	1863	2	-	-	HYPH
umn.319510003935669	1863	3	feeding	feeding	NN
umn.319510003935669	1863	4	should	should	MD
umn.319510003935669	1863	5	be	be	VB
umn.319510003935669	1863	6	avoided	avoid	VBN
umn.319510003935669	1863	7	;	;	:
umn.319510003935669	1863	8	the	the	DT
umn.319510003935669	1863	9	sin	sin	NN
umn.319510003935669	1863	10	of	of	IN
umn.319510003935669	1863	11	commission	commission	NN
umn.319510003935669	1863	12	equals	equal	VBZ
umn.319510003935669	1863	13	the	the	DT
umn.319510003935669	1863	14	sin	sin	NN
umn.319510003935669	1863	15	of	of	IN
umn.319510003935669	1863	16	omis	omis	NNP
umn.319510003935669	1863	17	.	.	.
umn.319510003935669	1864	1	sion	sion	NNP
umn.319510003935669	1864	2	in	in	IN
umn.319510003935669	1864	3	many	many	JJ
umn.319510003935669	1864	4	cases	case	NNS
umn.319510003935669	1864	5	,	,	,
umn.319510003935669	1864	6	and	and	CC
umn.319510003935669	1864	7	sometimes	sometimes	RB
umn.319510003935669	1864	8	bears	bear	VBZ
umn.319510003935669	1864	9	the	the	DT
umn.319510003935669	1864	10	balance	balance	NN
umn.319510003935669	1864	11	down	down	RP
umn.319510003935669	1864	12	.	.	.
umn.319510003935669	1865	1	The	the	DT
umn.319510003935669	1865	2	tables	table	NNS
umn.319510003935669	1865	3	given	give	VBN
umn.319510003935669	1865	4	will	will	MD
umn.319510003935669	1865	5	serve	serve	VB
umn.319510003935669	1865	6	somewhat	somewhat	RB
umn.319510003935669	1865	7	as	as	IN
umn.319510003935669	1865	8	a	a	DT
umn.319510003935669	1865	9	guide	guide	NN
umn.319510003935669	1865	10	to	to	IN
umn.319510003935669	1865	11	the	the	DT
umn.319510003935669	1865	12	housewife	housewife	NN
umn.319510003935669	1865	13	in	in	IN
umn.319510003935669	1865	14	the	the	DT
umn.319510003935669	1865	15	seclection	seclection	NN
umn.319510003935669	1865	16	of	of	IN
umn.319510003935669	1865	17	the	the	DT
umn.319510003935669	1865	18	daily	daily	JJ
umn.319510003935669	1865	19	menus	menu	NNS
umn.319510003935669	1865	20	for	for	IN
umn.319510003935669	1865	21	her	-PRON-	PRP$
umn.319510003935669	1865	22	family	family	NN
umn.319510003935669	1865	23	.	.	.
umn.319510003935669	1866	1	COMPARISON	comparison	NN
umn.319510003935669	1866	2	OF	of	IN
umn.319510003935669	1866	3	THE	the	DT
umn.319510003935669	1866	4	FUEL	fuel	NN
umn.319510003935669	1866	5	(	(	-LRB-
umn.319510003935669	1866	6	HEAT	heat	NN
umn.319510003935669	1866	7	AND	and	CC
umn.319510003935669	1866	8	ENERGY	energy	NN
umn.319510003935669	1866	9	PRO	pro	NN
umn.319510003935669	1866	10	:	:	:
umn.319510003935669	1866	11	DUCING	DUCING	NNP
umn.319510003935669	1866	12	)	)	-RRB-
umn.319510003935669	1866	13	VALUES	values	NN
umn.319510003935669	1866	14	OF	of	IN
umn.319510003935669	1866	15	SOME	some	DT
umn.319510003935669	1866	16	COMMON	common	JJ
umn.319510003935669	1866	17	FOOD	food	NN
umn.319510003935669	1866	18	-	-	HYPH
umn.319510003935669	1866	19	STUFFS	stuff	NNS
umn.319510003935669	1866	20	.	.	.
umn.319510003935669	1867	1	FatS	FatS	NNP
umn.319510003935669	1867	2	AND	and	CC
umn.319510003935669	1867	3	CARBO	CARBO	NNP
umn.319510003935669	1867	4	-	-	HYPH
umn.319510003935669	1867	5	HYDRATES	hydrate	NNS
umn.319510003935669	1867	6	.	.	.
umn.319510003935669	1868	1	Butter	butter	NN
umn.319510003935669	1868	2	,	,	,
umn.319510003935669	1868	3	Oatmeal	oatmeal	NN
umn.319510003935669	1868	4	,	,	,
umn.319510003935669	1868	5	Sugar	Sugar	NNP
umn.319510003935669	1868	6	,	,	,
umn.319510003935669	1868	7	Rice	Rice	NNP
umn.319510003935669	1868	8	,	,	,
umn.319510003935669	1868	9	White	White	NNP
umn.319510003935669	1868	10	Flour	Flour	NNP
umn.319510003935669	1868	11	,	,	,
umn.319510003935669	1868	12	Cornmeal	Cornmeal	NNP
umn.319510003935669	1868	13	,	,	,
umn.319510003935669	1868	14	Beans	Beans	NNPS
umn.319510003935669	1868	15	,	,	,
umn.319510003935669	1868	16	Beef	beef	NN
umn.319510003935669	1868	17	,	,	,
umn.319510003935669	1868	18	rib	rib	NN
umn.319510003935669	1868	19	,	,	,
umn.319510003935669	1868	20	Beef	beef	NN
umn.319510003935669	1868	21	,	,	,
umn.319510003935669	1868	22	loin	loin	NN
umn.319510003935669	1868	23	,	,	,
umn.319510003935669	1868	24	White	white	JJ
umn.319510003935669	1868	25	bread	bread	NN
umn.319510003935669	1868	26	,	,	,
umn.319510003935669	1868	27	Mutton	Mutton	NNP
umn.319510003935669	1868	28	,	,	,
umn.319510003935669	1868	29	leg	leg	NN
umn.319510003935669	1868	30	,	,	,
umn.319510003935669	1868	31	Beef	beef	NN
umn.319510003935669	1868	32	,	,	,
umn.319510003935669	1868	33	round	round	NN
umn.319510003935669	1868	34	,	,	,
umn.319510003935669	1868	35	Eggs	Eggs	NNP
umn.319510003935669	1868	36	,	,	,
umn.319510003935669	1868	37	Ham	Ham	NNP
umn.319510003935669	1868	38	,	,	,
umn.319510003935669	1868	39	smoked	smoke	VBN
umn.319510003935669	1868	40	,	,	,
umn.319510003935669	1868	41	Milk	Milk	NNP
umn.319510003935669	1868	42	,	,	,
umn.319510003935669	1868	43	unskimmed	unskimme	VBN
umn.319510003935669	1868	44	,	,	,
umn.319510003935669	1868	45	Codfish	Codfish	NNP
umn.319510003935669	1868	46	,	,	,
umn.319510003935669	1868	47	dressed	dress	VBN
umn.319510003935669	1868	48	,	,	,
umn.319510003935669	1868	49	Potatoes	Potatoes	NNPS
umn.319510003935669	1868	50	,	,	,
umn.319510003935669	1868	51	Oysters	Oysters	NNPS
umn.319510003935669	1868	52	,	,	,
umn.319510003935669	1868	53	Milk	milk	NN
umn.319510003935669	1868	54	,	,	,
umn.319510003935669	1868	55	skimmed	skim	VBD
umn.319510003935669	1868	56	,	,	,
umn.319510003935669	1868	57	Fig	Fig	NNP
umn.319510003935669	1868	58	.	.	.
umn.319510003935669	1869	1	27	27	CD
umn.319510003935669	1869	2	.	.	.
umn.319510003935669	1870	1	BASED	base	VBN
umn.319510003935669	1870	2	on	on	IN
umn.319510003935669	1870	3	the	the	DT
umn.319510003935669	1870	4	Govt	Govt	NNP
umn.319510003935669	1870	5	.	.	.
umn.319510003935669	1871	1	Analysis	analysis	NN
umn.319510003935669	1871	2	,	,	,
umn.319510003935669	1871	3	U.	U.	NNP
umn.319510003935669	1871	4	S.	S.	NNP
umn.319510003935669	1871	5	Agricultural	Agricultural	NNP
umn.319510003935669	1871	6	Dept	Dept	NNP
umn.319510003935669	1871	7	.	.	.
umn.319510003935669	1872	1	94	94	CD
umn.319510003935669	1872	2	DOMESTIC	domestic	JJ
umn.319510003935669	1872	3	SCIENCE	science	NN
umn.319510003935669	1872	4	C.	C.	NNP
umn.319510003935669	1872	5	Digestion	Digestion	NNP
umn.319510003935669	1872	6	,	,	,
umn.319510003935669	1872	7	and	and	CC
umn.319510003935669	1872	8	the	the	DT
umn.319510003935669	1872	9	Digestibility	digestibility	NN
umn.319510003935669	1872	10	of	of	IN
umn.319510003935669	1872	11	Foods	Foods	NNPS
umn.319510003935669	1872	12	.	.	.
umn.319510003935669	1873	1	The	the	DT
umn.319510003935669	1873	2	Digestive	Digestive	NNP
umn.319510003935669	1873	3	Processes	Processes	NNPS
umn.319510003935669	1873	4	begin	begin	VBP
umn.319510003935669	1873	5	in	in	IN
umn.319510003935669	1873	6	the	the	DT
umn.319510003935669	1873	7	mouth	mouth	NN
umn.319510003935669	1873	8	;	;	:
umn.319510003935669	1873	9	where	where	WRB
umn.319510003935669	1873	10	the	the	DT
umn.319510003935669	1873	11	foods	food	NNS
umn.319510003935669	1873	12	are	be	VBP
umn.319510003935669	1873	13	masticated	masticate	VBN
umn.319510003935669	1873	14	by	by	IN
umn.319510003935669	1873	15	the	the	DT
umn.319510003935669	1873	16	teeth	tooth	NNS
umn.319510003935669	1873	17	and	and	CC
umn.319510003935669	1873	18	mixed	mix	VBN
umn.319510003935669	1873	19	with	with	IN
umn.319510003935669	1873	20	the	the	DT
umn.319510003935669	1873	21	fluids	fluid	NNS
umn.319510003935669	1873	22	from	from	IN
umn.319510003935669	1873	23	the	the	DT
umn.319510003935669	1873	24	Salivary	Salivary	NNP
umn.319510003935669	1873	25	Glands	gland	NNS
umn.319510003935669	1873	26	and	and	CC
umn.319510003935669	1873	27	from	from	IN
umn.319510003935669	1873	28	the	the	DT
umn.319510003935669	1873	29	mucuous	mucuous	JJ
umn.319510003935669	1873	30	lining	lining	NN
umn.319510003935669	1873	31	of	of	IN
umn.319510003935669	1873	32	the	the	DT
umn.319510003935669	1873	33	mouth	mouth	NN
umn.319510003935669	1873	34	.	.	.
umn.319510003935669	1874	1	Fig	Fig	NNP
umn.319510003935669	1874	2	.	.	.
umn.319510003935669	1875	1	28	28	CD
umn.319510003935669	1875	2	.	.	.
umn.319510003935669	1875	3	c.	c.	NN
umn.319510003935669	1875	4	THE	the	DT
umn.319510003935669	1875	5	SALIVARY	salivary	NN
umn.319510003935669	1875	6	GLANDS	gland	NNS
umn.319510003935669	1875	7	.	.	.
umn.319510003935669	1876	1	a.	a.	NN
umn.319510003935669	1877	1	The	the	DT
umn.319510003935669	1877	2	right	right	JJ
umn.319510003935669	1877	3	sublingual	sublingual	NN
umn.319510003935669	1877	4	gland	gland	NN
umn.319510003935669	1877	5	.	.	.
umn.319510003935669	1878	1	b.	b.	NNP
umn.319510003935669	1879	1	The	the	DT
umn.319510003935669	1879	2	right	right	JJ
umn.319510003935669	1879	3	submaxillary	submaxillary	NN
umn.319510003935669	1879	4	gland	gland	NN
umn.319510003935669	1879	5	.	.	.
umn.319510003935669	1880	1	The	the	DT
umn.319510003935669	1880	2	right	right	JJ
umn.319510003935669	1880	3	parotid	parotid	JJ
umn.319510003935669	1880	4	gland	gland	NN
umn.319510003935669	1880	5	.	.	.
umn.319510003935669	1881	1	The	the	DT
umn.319510003935669	1881	2	ducts	duct	NNS
umn.319510003935669	1881	3	leading	lead	VBG
umn.319510003935669	1881	4	from	from	IN
umn.319510003935669	1881	5	these	these	DT
umn.319510003935669	1881	6	glands	gland	NNS
umn.319510003935669	1881	7	to	to	IN
umn.319510003935669	1881	8	the	the	DT
umn.319510003935669	1881	9	mouth	mouth	NN
umn.319510003935669	1881	10	are	be	VBP
umn.319510003935669	1881	11	also	also	RB
umn.319510003935669	1881	12	shown	show	VBN
umn.319510003935669	1881	13	.	.	.
umn.319510003935669	1882	1	The	the	DT
umn.319510003935669	1882	2	Salivary	Salivary	NNP
umn.319510003935669	1882	3	Glands	gland	NNS
umn.319510003935669	1882	4	are	be	VBP
umn.319510003935669	1882	5	placed	place	VBN
umn.319510003935669	1882	6	in	in	IN
umn.319510003935669	1882	7	pairs	pair	NNS
umn.319510003935669	1882	8	,	,	,
umn.319510003935669	1882	9	one	one	CD
umn.319510003935669	1882	10	of	of	IN
umn.319510003935669	1882	11	each	each	DT
umn.319510003935669	1882	12	pair	pair	NN
umn.319510003935669	1882	13	being	be	VBG
umn.319510003935669	1882	14	situated	situate	VBN
umn.319510003935669	1882	15	on	on	IN
umn.319510003935669	1882	16	each	each	DT
umn.319510003935669	1882	17	side	side	NN
umn.319510003935669	1882	18	of	of	IN
umn.319510003935669	1882	19	the	the	DT
umn.319510003935669	1882	20	mouth	mouth	NN
umn.319510003935669	1882	21	.	.	.
umn.319510003935669	1883	1	The	the	DT
umn.319510003935669	1883	2	fluid	fluid	NN
umn.319510003935669	1883	3	from	from	IN
umn.319510003935669	1883	4	these	these	DT
umn.319510003935669	1883	5	glands	gland	NNS
umn.319510003935669	1883	6	is	be	VBZ
umn.319510003935669	1883	7	called	call	VBN
umn.319510003935669	1883	8	Saliva	saliva	NN
umn.319510003935669	1883	9	;	;	:
umn.319510003935669	1883	10	and	and	CC
umn.319510003935669	1883	11	it	-PRON-	PRP
umn.319510003935669	1883	12	is	be	VBZ
umn.319510003935669	1883	13	this	this	DT
umn.319510003935669	1883	14	fluid	fluid	NN
umn.319510003935669	1883	15	that	that	WDT
umn.319510003935669	1883	16	performs	perform	VBZ
umn.319510003935669	1883	17	the	the	DT
umn.319510003935669	1883	18	chemical	chemical	NN
umn.319510003935669	1883	19	changes	change	NNS
umn.319510003935669	1883	20	on	on	IN
umn.319510003935669	1883	21	the	the	DT
umn.319510003935669	1883	22	foods	food	NNS
umn.319510003935669	1883	23	,	,	,
umn.319510003935669	1883	24	which	which	WDT
umn.319510003935669	1883	25	are	be	VBP
umn.319510003935669	1883	26	a	a	DT
umn.319510003935669	1883	27	part	part	NN
umn.319510003935669	1883	28	of	of	IN
umn.319510003935669	1883	29	the	the	DT
umn.319510003935669	1883	30	process	process	NN
umn.319510003935669	1883	31	of	of	IN
umn.319510003935669	1883	32	digestion	digestion	NN
umn.319510003935669	1883	33	.	.	.
umn.319510003935669	1884	1	The	the	DT
umn.319510003935669	1884	2	fluid	fluid	NN
umn.319510003935669	1884	3	from	from	IN
umn.319510003935669	1884	4	the	the	DT
umn.319510003935669	1884	5	mucuous	mucuous	JJ
umn.319510003935669	1884	6	lining	lining	NN
umn.319510003935669	1884	7	of	of	IN
umn.319510003935669	1884	8	the	the	DT
umn.319510003935669	1884	9	mouth	mouth	NN
umn.319510003935669	1884	10	performs	perform	VBZ
umn.319510003935669	1884	11	no	no	DT
umn.319510003935669	1884	12	chemical	chemical	JJ
umn.319510003935669	1884	13	changes	change	NNS
umn.319510003935669	1884	14	in	in	IN
umn.319510003935669	1884	15	the	the	DT
umn.319510003935669	1884	16	foods	food	NNS
umn.319510003935669	1884	17	;	;	:
umn.319510003935669	1884	18	its	-PRON-	PRP$
umn.319510003935669	1884	19	work	work	NN
umn.319510003935669	1884	20	is	be	VBZ
umn.319510003935669	1884	21	to	to	TO
umn.319510003935669	1884	22	moisten	moisten	VB
umn.319510003935669	1884	23	the	the	DT
umn.319510003935669	1884	24	mouth	mouth	NN
umn.319510003935669	1884	25	and	and	CC
umn.319510003935669	1884	26	throat	throat	NN
umn.319510003935669	1884	27	,	,	,
umn.319510003935669	1884	28	to	to	TO
umn.319510003935669	1884	29	assist	assist	VB
umn.319510003935669	1884	30	in	in	IN
umn.319510003935669	1884	31	mixing	mix	VBG
umn.319510003935669	1884	32	the	the	DT
umn.319510003935669	1884	33	saliva	saliva	NN
umn.319510003935669	1884	34	thoroughly	thoroughly	RB
umn.319510003935669	1884	35	with	with	IN
umn.319510003935669	1884	36	the	the	DT
umn.319510003935669	1884	37	food	food	NN
umn.319510003935669	1884	38	,	,	,
umn.319510003935669	1884	39	and	and	CC
umn.319510003935669	1884	40	to	to	TO
umn.319510003935669	1884	41	soften	soften	VB
umn.319510003935669	1884	42	starch	starch	NN
umn.319510003935669	1884	43	grains	grain	NNS
umn.319510003935669	1884	44	so	so	IN
umn.319510003935669	1884	45	that	that	IN
umn.319510003935669	1884	46	they	-PRON-	PRP
umn.319510003935669	1884	47	will	will	MD
umn.319510003935669	1884	48	burst	burst	VB
umn.319510003935669	1884	49	and	and	CC
umn.319510003935669	1884	50	permit	permit	VB
umn.319510003935669	1884	51	of	of	IN
umn.319510003935669	1884	52	APPENDIX	APPENDIX	NNP
umn.319510003935669	1884	53	95	95	CD
umn.319510003935669	1884	54	con-	con-	NN
umn.319510003935669	1884	55	the	the	DT
umn.319510003935669	1884	56	action	action	NN
umn.319510003935669	1884	57	of	of	IN
umn.319510003935669	1884	58	the	the	DT
umn.319510003935669	1884	59	saliva	saliva	NN
umn.319510003935669	1884	60	.	.	.
umn.319510003935669	1885	1	The	the	DT
umn.319510003935669	1885	2	digestive	digestive	JJ
umn.319510003935669	1885	3	glands	gland	NNS
umn.319510003935669	1885	4	may	may	MD
umn.319510003935669	1885	5	be	be	VB
umn.319510003935669	1885	6	con	con	NN
umn.319510003935669	1885	7	sidered	sidere	VBN
umn.319510003935669	1885	8	as	as	IN
umn.319510003935669	1885	9	little	little	JJ
umn.319510003935669	1885	10	pouches	pouch	NNS
umn.319510003935669	1885	11	,	,	,
umn.319510003935669	1885	12	with	with	IN
umn.319510003935669	1885	13	mouths	mouth	NNS
umn.319510003935669	1885	14	partially	partially	RB
umn.319510003935669	1885	15	,	,	,
umn.319510003935669	1885	16	or	or	CC
umn.319510003935669	1885	17	quite	quite	RB
umn.319510003935669	1885	18	closed	closed	JJ
umn.319510003935669	1885	19	when	when	WRB
umn.319510003935669	1885	20	no	no	DT
umn.319510003935669	1885	21	food	food	NN
umn.319510003935669	1885	22	is	be	VBZ
umn.319510003935669	1885	23	in	in	IN
umn.319510003935669	1885	24	process	process	NN
umn.319510003935669	1885	25	of	of	IN
umn.319510003935669	1885	26	mastication	mastication	NN
umn.319510003935669	1885	27	;	;	:
umn.319510003935669	1885	28	but	but	CC
umn.319510003935669	1885	29	which	which	WDT
umn.319510003935669	1885	30	open	open	VBP
umn.319510003935669	1885	31	more	more	RBR
umn.319510003935669	1885	32	or	or	CC
umn.319510003935669	1885	33	less	less	RBR
umn.319510003935669	1885	34	,	,	,
umn.319510003935669	1885	35	as	as	RB
umn.319510003935669	1885	36	soon	soon	RB
umn.319510003935669	1885	37	as	as	IN
umn.319510003935669	1885	38	the	the	DT
umn.319510003935669	1885	39	delicate	delicate	JJ
umn.319510003935669	1885	40	nerves	nerve	NNS
umn.319510003935669	1885	41	of	of	IN
umn.319510003935669	1885	42	the	the	DT
umn.319510003935669	1885	43	tongue	tongue	NN
umn.319510003935669	1885	44	are	be	VBP
umn.319510003935669	1885	45	touched	touch	VBN
umn.319510003935669	1885	46	by	by	IN
umn.319510003935669	1885	47	food	food	NN
umn.319510003935669	1885	48	or	or	CC
umn.319510003935669	1885	49	other	other	JJ
umn.319510003935669	1885	50	substances	substance	NNS
umn.319510003935669	1885	51	placed	place	VBN
umn.319510003935669	1885	52	in	in	IN
umn.319510003935669	1885	53	the	the	DT
umn.319510003935669	1885	54	mouth	mouth	NN
umn.319510003935669	1885	55	;	;	:
umn.319510003935669	1885	56	and	and	CC
umn.319510003935669	1885	57	the	the	DT
umn.319510003935669	1885	58	flow	flow	NN
umn.319510003935669	1885	59	may	may	MD
umn.319510003935669	1885	60	be	be	VB
umn.319510003935669	1885	61	started	start	VBN
umn.319510003935669	1885	62	by	by	IN
umn.319510003935669	1885	63	simply	simply	RB
umn.319510003935669	1885	64	the	the	DT
umn.319510003935669	1885	65	chewing	chew	VBG
umn.319510003935669	1885	66	motion	motion	NN
umn.319510003935669	1885	67	of	of	IN
umn.319510003935669	1885	68	the	the	DT
umn.319510003935669	1885	69	jaws	jaw	NNS
umn.319510003935669	1885	70	;	;	:
umn.319510003935669	1885	71	and	and	CC
umn.319510003935669	1885	72	,	,	,
umn.319510003935669	1885	73	also	also	RB
umn.319510003935669	1885	74	,	,	,
umn.319510003935669	1885	75	by	by	IN
umn.319510003935669	1885	76	odors	odor	NNS
umn.319510003935669	1885	77	of	of	IN
umn.319510003935669	1885	78	foods	food	NNS
umn.319510003935669	1885	79	,	,	,
umn.319510003935669	1885	80	which	which	WDT
umn.319510003935669	1885	81	strike	strike	VBP
umn.319510003935669	1885	82	the	the	DT
umn.319510003935669	1885	83	olfactory	olfactory	JJ
umn.319510003935669	1885	84	nerves	nerve	NNS
umn.319510003935669	1885	85	,	,	,
umn.319510003935669	1885	86	of	of	IN
umn.319510003935669	1885	87	the	the	DT
umn.319510003935669	1885	88	nose	nose	NN
umn.319510003935669	1885	89	,	,	,
umn.319510003935669	1885	90	and	and	CC
umn.319510003935669	1885	91	effect	effect	VB
umn.319510003935669	1885	92	the	the	DT
umn.319510003935669	1885	93	nerves	nerve	NNS
umn.319510003935669	1885	94	of	of	IN
umn.319510003935669	1885	95	the	the	DT
umn.319510003935669	1885	96	mouth	mouth	NN
umn.319510003935669	1885	97	through	through	IN
umn.319510003935669	1885	98	reflex	reflex	JJ
umn.319510003935669	1885	99	action	action	NN
umn.319510003935669	1885	100	.	.	.
umn.319510003935669	1886	1	Further	further	RB
umn.319510003935669	1886	2	,	,	,
umn.319510003935669	1886	3	and	and	CC
umn.319510003935669	1886	4	what	what	WP
umn.319510003935669	1886	5	is	be	VBZ
umn.319510003935669	1886	6	still	still	RB
umn.319510003935669	1886	7	more	more	RBR
umn.319510003935669	1886	8	wonderful	wonderful	JJ
umn.319510003935669	1886	9	,	,	,
umn.319510003935669	1886	10	the	the	DT
umn.319510003935669	1886	11	thought	thought	NN
umn.319510003935669	1886	12	of	of	IN
umn.319510003935669	1886	13	food	food	NN
umn.319510003935669	1886	14	,	,	,
umn.319510003935669	1886	15	when	when	WRB
umn.319510003935669	1886	16	one	one	CD
umn.319510003935669	1886	17	is	be	VBZ
umn.319510003935669	1886	18	hungry	hungry	JJ
umn.319510003935669	1886	19	,	,	,
umn.319510003935669	1886	20	will	will	MD
umn.319510003935669	1886	21	serve	serve	VB
umn.319510003935669	1886	22	to	to	TO
umn.319510003935669	1886	23	cause	cause	VB
umn.319510003935669	1886	24	the	the	DT
umn.319510003935669	1886	25	glands	gland	NNS
umn.319510003935669	1886	26	to	to	TO
umn.319510003935669	1886	27	pour	pour	VB
umn.319510003935669	1886	28	their	-PRON-	PRP$
umn.319510003935669	1886	29	tents	tent	NNS
umn.319510003935669	1886	30	into	into	IN
umn.319510003935669	1886	31	the	the	DT
umn.319510003935669	1886	32	mouth	mouth	NN
umn.319510003935669	1886	33	;	;	:
umn.319510003935669	1886	34	and	and	CC
umn.319510003935669	1886	35	sudden	sudden	JJ
umn.319510003935669	1886	36	emotions	emotion	NNS
umn.319510003935669	1886	37	,	,	,
umn.319510003935669	1886	38	such	such	JJ
umn.319510003935669	1886	39	as	as	IN
umn.319510003935669	1886	40	great	great	JJ
umn.319510003935669	1886	41	joy	joy	NN
umn.319510003935669	1886	42	,	,	,
umn.319510003935669	1886	43	sorrow	sorrow	NN
umn.319510003935669	1886	44	,	,	,
umn.319510003935669	1886	45	or	or	CC
umn.319510003935669	1886	46	fear	fear	NN
umn.319510003935669	1886	47	may	may	MD
umn.319510003935669	1886	48	relax	relax	VB
umn.319510003935669	1886	49	or	or	CC
umn.319510003935669	1886	50	contract	contract	VB
umn.319510003935669	1886	51	the	the	DT
umn.319510003935669	1886	52	muscles	muscle	NNS
umn.319510003935669	1886	53	that	that	WDT
umn.319510003935669	1886	54	control	control	VBP
umn.319510003935669	1886	55	the	the	DT
umn.319510003935669	1886	56	mouths	mouth	NNS
umn.319510003935669	1886	57	of	of	IN
umn.319510003935669	1886	58	the	the	DT
umn.319510003935669	1886	59	ducts	duct	NNS
umn.319510003935669	1886	60	of	of	IN
umn.319510003935669	1886	61	the	the	DT
umn.319510003935669	1886	62	salivary	salivary	JJ
umn.319510003935669	1886	63	glands	gland	NNS
umn.319510003935669	1886	64	and	and	CC
umn.319510003935669	1886	65	the	the	DT
umn.319510003935669	1886	66	mucuous	mucuous	JJ
umn.319510003935669	1886	67	glands	gland	NNS
umn.319510003935669	1886	68	of	of	IN
umn.319510003935669	1886	69	the	the	DT
umn.319510003935669	1886	70	mouth	mouth	NN
umn.319510003935669	1886	71	,	,	,
umn.319510003935669	1886	72	and	and	CC
umn.319510003935669	1886	73	thus	thus	RB
umn.319510003935669	1886	74	cause	cause	VB
umn.319510003935669	1886	75	too	too	RB
umn.319510003935669	1886	76	great	great	JJ
umn.319510003935669	1886	77	or	or	CC
umn.319510003935669	1886	78	too	too	RB
umn.319510003935669	1886	79	scant	scant	JJ
umn.319510003935669	1886	80	a	a	DT
umn.319510003935669	1886	81	flow	flow	NN
umn.319510003935669	1886	82	of	of	IN
umn.319510003935669	1886	83	these	these	DT
umn.319510003935669	1886	84	fluids	fluid	NNS
umn.319510003935669	1886	85	.	.	.
umn.319510003935669	1887	1	Sometimes	sometimes	RB
umn.319510003935669	1887	2	a	a	DT
umn.319510003935669	1887	3	frightened	frightened	JJ
umn.319510003935669	1887	4	person	person	NN
umn.319510003935669	1887	5	finds	find	VBZ
umn.319510003935669	1887	6	himself	-PRON-	PRP
umn.319510003935669	1887	7	suddenly	suddenly	RB
umn.319510003935669	1887	8	unable	unable	JJ
umn.319510003935669	1887	9	to	to	TO
umn.319510003935669	1887	10	swallow	swallow	VB
umn.319510003935669	1887	11	,	,	,
umn.319510003935669	1887	12	because	because	IN
umn.319510003935669	1887	13	of	of	IN
umn.319510003935669	1887	14	the	the	DT
umn.319510003935669	1887	15	dryness	dryness	NN
umn.319510003935669	1887	16	of	of	IN
umn.319510003935669	1887	17	the	the	DT
umn.319510003935669	1887	18	mouth	mouth	NN
umn.319510003935669	1887	19	and	and	CC
umn.319510003935669	1887	20	throat	throat	NN
umn.319510003935669	1887	21	.	.	.
umn.319510003935669	1888	1	The	the	DT
umn.319510003935669	1888	2	importance	importance	NN
umn.319510003935669	1888	3	of	of	IN
umn.319510003935669	1888	4	the	the	DT
umn.319510003935669	1888	5	healthful	healthful	JJ
umn.319510003935669	1888	6	action	action	NN
umn.319510003935669	1888	7	of	of	IN
umn.319510003935669	1888	8	all	all	PDT
umn.319510003935669	1888	9	the	the	DT
umn.319510003935669	1888	10	digestive	digestive	JJ
umn.319510003935669	1888	11	glands	gland	NNS
umn.319510003935669	1888	12	can	can	MD
umn.319510003935669	1888	13	scarcely	scarcely	RB
umn.319510003935669	1888	14	be	be	VB
umn.319510003935669	1888	15	overestimated	overestimate	VBN
umn.319510003935669	1888	16	.	.	.
umn.319510003935669	1889	1	These	these	DT
umn.319510003935669	1889	2	glands	gland	NNS
umn.319510003935669	1889	3	of	of	IN
umn.319510003935669	1889	4	the	the	DT
umn.319510003935669	1889	5	different	different	JJ
umn.319510003935669	1889	6	digestive	digestive	JJ
umn.319510003935669	1889	7	organs	organ	NNS
umn.319510003935669	1889	8	vary	vary	VBP
umn.319510003935669	1889	9	much	much	RB
umn.319510003935669	1889	10	in	in	IN
umn.319510003935669	1889	11	the	the	DT
umn.319510003935669	1889	12	amount	amount	NN
umn.319510003935669	1889	13	of	of	IN
umn.319510003935669	1889	14	fluid	fluid	NN
umn.319510003935669	1889	15	secreted	secrete	VBN
umn.319510003935669	1889	16	daily	daily	RB
umn.319510003935669	1889	17	from	from	IN
umn.319510003935669	1889	18	the	the	DT
umn.319510003935669	1889	19	blood	blood	NN
umn.319510003935669	1889	20	,	,	,
umn.319510003935669	1889	21	and	and	CC
umn.319510003935669	1889	22	again	again	RB
umn.319510003935669	1889	23	returned	return	VBD
umn.319510003935669	1889	24	to	to	IN
umn.319510003935669	1889	25	the	the	DT
umn.319510003935669	1889	26	blood	blood	NN
umn.319510003935669	1889	27	in	in	IN
umn.319510003935669	1889	28	the	the	DT
umn.319510003935669	1889	29	processes	process	NNS
umn.319510003935669	1889	30	of	of	IN
umn.319510003935669	1889	31	absorption	absorption	NN
umn.319510003935669	1889	32	and	and	CC
umn.319510003935669	1889	33	circulation	circulation	NN
umn.319510003935669	1889	34	,	,	,
umn.319510003935669	1889	35	as	as	IN
umn.319510003935669	1889	36	shown	show	VBN
umn.319510003935669	1889	37	by	by	IN
umn.319510003935669	1889	38	the	the	DT
umn.319510003935669	1889	39	following	following	NN
umn.319510003935669	1889	40	:	:	:
umn.319510003935669	1889	41	AMOUNT	amount	NN
umn.319510003935669	1889	42	OF	of	IN
umn.319510003935669	1889	43	DAILY	daily	JJ
umn.319510003935669	1889	44	SECRETIONS	secretion	NNS
umn.319510003935669	1889	45	BY	by	IN
umn.319510003935669	1889	46	THE	the	DT
umn.319510003935669	1889	47	DIFFERENT	different	JJ
umn.319510003935669	1889	48	DIGESTIVE	digestive	JJ
umn.319510003935669	1889	49	GLANDS	gland	NNS
umn.319510003935669	1889	50	.	.	.
umn.319510003935669	1890	1	1	1	LS
umn.319510003935669	1890	2	.	.	.
umn.319510003935669	1891	1	Glands	gland	NNS
umn.319510003935669	1891	2	of	of	IN
umn.319510003935669	1891	3	the	the	DT
umn.319510003935669	1891	4	mouth	mouth	NN
umn.319510003935669	1891	5	,	,	,
umn.319510003935669	1891	6	1	1	CD
umn.319510003935669	1891	7	to	to	IN
umn.319510003935669	1891	8	3	3	CD
umn.319510003935669	1891	9	pts	pts	NN
umn.319510003935669	1891	10	.	.	.
umn.319510003935669	1892	1	2	2	LS
umn.319510003935669	1892	2	.	.	.
umn.319510003935669	1893	1	Glands	gland	NNS
umn.319510003935669	1893	2	of	of	IN
umn.319510003935669	1893	3	the	the	DT
umn.319510003935669	1893	4	stomach	stomach	NN
umn.319510003935669	1893	5	,	,	,
umn.319510003935669	1893	6	10	10	CD
umn.319510003935669	1893	7	to	to	TO
umn.319510003935669	1893	8	20	20	CD
umn.319510003935669	1893	9	pts	pt	NNS
umn.319510003935669	1893	10	.	.	.
umn.319510003935669	1894	1	3	3	LS
umn.319510003935669	1894	2	.	.	.
umn.319510003935669	1895	1	Glands	gland	NNS
umn.319510003935669	1895	2	of	of	IN
umn.319510003935669	1895	3	the	the	DT
umn.319510003935669	1895	4	liver	liver	NN
umn.319510003935669	1895	5	,	,	,
umn.319510003935669	1895	6	2	2	CD
umn.319510003935669	1895	7	to	to	TO
umn.319510003935669	1895	8	3	3	CD
umn.319510003935669	1895	9	pts	pts	NN
umn.319510003935669	1895	10	.	.	.
umn.319510003935669	1896	1	It	-PRON-	PRP
umn.319510003935669	1896	2	has	have	VBZ
umn.319510003935669	1896	3	been	be	VBN
umn.319510003935669	1896	4	found	find	VBN
umn.319510003935669	1896	5	difficult	difficult	JJ
umn.319510003935669	1896	6	to	to	TO
umn.319510003935669	1896	7	estimate	estimate	VB
umn.319510003935669	1896	8	the	the	DT
umn.319510003935669	1896	9	amount	amount	NN
umn.319510003935669	1896	10	of	of	IN
umn.319510003935669	1896	11	digestive	digestive	JJ
umn.319510003935669	1896	12	fluids	fluid	NNS
umn.319510003935669	1896	13	secreted	secrete	VBN
umn.319510003935669	1896	14	by	by	IN
umn.319510003935669	1896	15	the	the	DT
umn.319510003935669	1896	16	intestinal	intestinal	JJ
umn.319510003935669	1896	17	glands	gland	NNS
umn.319510003935669	1896	18	.	.	.
umn.319510003935669	1897	1	One	one	CD
umn.319510003935669	1897	2	of	of	IN
umn.319510003935669	1897	3	the	the	DT
umn.319510003935669	1897	4	most	most	RBS
umn.319510003935669	1897	5	important	important	JJ
umn.319510003935669	1897	6	points	point	NNS
umn.319510003935669	1897	7	to	to	TO
umn.319510003935669	1897	8	be	be	VB
umn.319510003935669	1897	9	considered	consider	VBN
umn.319510003935669	1897	10	in	in	IN
umn.319510003935669	1897	11	the	the	DT
umn.319510003935669	1897	12	purchase	purchase	NN
umn.319510003935669	1897	13	of	of	IN
umn.319510003935669	1897	14	foods	food	NNS
umn.319510003935669	1897	15	and	and	CC
umn.319510003935669	1897	16	in	in	IN
umn.319510003935669	1897	17	planning	plan	VBG
umn.319510003935669	1897	18	the	the	DT
umn.319510003935669	1897	19	menu	menu	NN
umn.319510003935669	1897	20	for	for	IN
umn.319510003935669	1897	21	each	each	DT
umn.319510003935669	1897	22	meal	meal	NN
umn.319510003935669	1897	23	,	,	,
umn.319510003935669	1897	24	as	as	RB
umn.319510003935669	1897	25	well	well	RB
umn.319510003935669	1897	26	as	as	IN
umn.319510003935669	1897	27	in	in	IN
umn.319510003935669	1897	28	the	the	DT
umn.319510003935669	1897	29	actual	actual	JJ
umn.319510003935669	1897	30	processes	process	NNS
umn.319510003935669	1897	31	of	of	IN
umn.319510003935669	1897	32	cooking	cooking	NN
umn.319510003935669	1897	33	,	,	,
umn.319510003935669	1897	34	is	be	VBZ
umn.319510003935669	1897	35	the	the	DT
umn.319510003935669	1897	36	palatableness	palatableness	NN
umn.319510003935669	1897	37	of	of	IN
umn.319510003935669	1897	38	the	the	DT
umn.319510003935669	1897	39	foods	food	NNS
umn.319510003935669	1897	40	.	.	.
umn.319510003935669	1898	1	The	the	DT
umn.319510003935669	1898	2	more	more	RBR
umn.319510003935669	1898	3	agreeable	agreeable	JJ
umn.319510003935669	1898	4	the	the	DT
umn.319510003935669	1898	5	food	food	NN
umn.319510003935669	1898	6	to	to	IN
umn.319510003935669	1898	7	the	the	DT
umn.319510003935669	1898	8	taste	taste	NN
umn.319510003935669	1898	9	,	,	,
umn.319510003935669	1898	10	the	the	DT
umn.319510003935669	1898	11	more	more	RBR
umn.319510003935669	1898	12	readily	readily	RB
umn.319510003935669	1898	13	it	-PRON-	PRP
umn.319510003935669	1898	14	is	be	VBZ
umn.319510003935669	1898	15	digested	digest	VBN
umn.319510003935669	1898	16	.	.	.
umn.319510003935669	1899	1	When	when	WRB
umn.319510003935669	1899	2	a	a	DT
umn.319510003935669	1899	3	par	par	NN
umn.319510003935669	1899	4	.	.	.
umn.319510003935669	1900	1	APPENDIX	APPENDIX	NNP
umn.319510003935669	1900	2	97	97	CD
umn.319510003935669	1900	3	that	that	WDT
umn.319510003935669	1900	4	tie	tie	VBP
umn.319510003935669	1900	5	the	the	DT
umn.319510003935669	1900	6	little	little	JJ
umn.319510003935669	1900	7	mouths	mouth	NNS
umn.319510003935669	1900	8	relax	relax	VBP
umn.319510003935669	1900	9	,	,	,
umn.319510003935669	1900	10	and	and	CC
umn.319510003935669	1900	11	all	all	PDT
umn.319510003935669	1900	12	the	the	DT
umn.319510003935669	1900	13	mouths	mouth	NNS
umn.319510003935669	1900	14	open	open	JJ
umn.319510003935669	1900	15	;	;	:
umn.319510003935669	1900	16	the	the	DT
umn.319510003935669	1900	17	food	food	NN
umn.319510003935669	1900	18	receives	receive	VBZ
umn.319510003935669	1900	19	its	-PRON-	PRP$
umn.319510003935669	1900	20	due	due	JJ
umn.319510003935669	1900	21	amount	amount	NN
umn.319510003935669	1900	22	of	of	IN
umn.319510003935669	1900	23	digestive	digestive	JJ
umn.319510003935669	1900	24	fluids	fluid	NNS
umn.319510003935669	1900	25	,	,	,
umn.319510003935669	1900	26	and	and	CC
umn.319510003935669	1900	27	the	the	DT
umn.319510003935669	1900	28	pro-	pro-	JJ
umn.319510003935669	1900	29	cesses	cesse	NNS
umn.319510003935669	1900	30	of	of	IN
umn.319510003935669	1900	31	digestion	digestion	NN
umn.319510003935669	1900	32	trip	trip	NN
umn.319510003935669	1900	33	merrily	merrily	RB
umn.319510003935669	1900	34	along	along	RB
umn.319510003935669	1900	35	.	.	.
umn.319510003935669	1901	1	The	the	DT
umn.319510003935669	1901	2	spirit	spirit	NN
umn.319510003935669	1901	3	of	of	IN
umn.319510003935669	1901	4	the	the	DT
umn.319510003935669	1901	5	person	person	NN
umn.319510003935669	1901	6	eating	eat	VBG
umn.319510003935669	1901	7	,	,	,
umn.319510003935669	1901	8	also	also	RB
umn.319510003935669	1901	9	has	have	VBZ
umn.319510003935669	1901	10	great	great	JJ
umn.319510003935669	1901	11	influence	influence	NN
umn.319510003935669	1901	12	in	in	IN
umn.319510003935669	1901	13	the	the	DT
umn.319510003935669	1901	14	processes	process	NNS
umn.319510003935669	1901	15	of	of	IN
umn.319510003935669	1901	16	digestion	digestion	NN
umn.319510003935669	1901	17	.	.	.
umn.319510003935669	1902	1	«	«	``
umn.319510003935669	1902	2	Laugh	laugh	VB
umn.319510003935669	1902	3	and	and	CC
umn.319510003935669	1902	4	grow	grow	VB
umn.319510003935669	1902	5	fat	fat	JJ
umn.319510003935669	1902	6	"	"	''
umn.319510003935669	1902	7	has	have	VBZ
umn.319510003935669	1902	8	a	a	DT
umn.319510003935669	1902	9	double	double	JJ
umn.319510003935669	1902	10	meaning	meaning	NN
umn.319510003935669	1902	11	.	.	.
umn.319510003935669	1903	1	Sadness	sadness	NN
umn.319510003935669	1903	2	and	and	CC
umn.319510003935669	1903	3	leanness	leanness	NN
umn.319510003935669	1903	4	are	be	VBP
umn.319510003935669	1903	5	twins	twin	NNS
umn.319510003935669	1903	6	.	.	.
umn.319510003935669	1904	1	No	no	DT
umn.319510003935669	1904	2	un-	un-	JJ
umn.319510003935669	1904	3	pleasant	pleasant	JJ
umn.319510003935669	1904	4	discussions	discussion	NNS
umn.319510003935669	1904	5	should	should	MD
umn.319510003935669	1904	6	be	be	VB
umn.319510003935669	1904	7	participated	participate	VBN
umn.319510003935669	1904	8	in	in	IN
umn.319510003935669	1904	9	,	,	,
umn.319510003935669	1904	10	at	at	IN
umn.319510003935669	1904	11	table	table	NN
umn.319510003935669	1904	12	.	.	.
umn.319510003935669	1905	1	It	-PRON-	PRP
umn.319510003935669	1905	2	should	should	MD
umn.319510003935669	1905	3	be	be	VB
umn.319510003935669	1905	4	the	the	DT
umn.319510003935669	1905	5	effort	effort	NN
umn.319510003935669	1905	6	of	of	IN
umn.319510003935669	1905	7	the	the	DT
umn.319510003935669	1905	8	mother	mother	NN
umn.319510003935669	1905	9	of	of	IN
umn.319510003935669	1905	10	a	a	DT
umn.319510003935669	1905	11	family	family	NN
umn.319510003935669	1905	12	,	,	,
umn.319510003935669	1905	13	to	to	TO
umn.319510003935669	1905	14	make	make	VB
umn.319510003935669	1905	15	every	every	DT
umn.319510003935669	1905	16	meal	meal	NN
umn.319510003935669	1905	17	-	-	HYPH
umn.319510003935669	1905	18	hour	hour	NN
umn.319510003935669	1905	19	as	as	RB
umn.319510003935669	1905	20	pleasant	pleasant	JJ
umn.319510003935669	1905	21	for	for	IN
umn.319510003935669	1905	22	her	-PRON-	PRP$
umn.319510003935669	1905	23	family	family	NN
umn.319510003935669	1905	24	as	as	IN
umn.319510003935669	1905	25	she	-PRON-	PRP
umn.319510003935669	1905	26	would	would	MD
umn.319510003935669	1905	27	endeavor	endeavor	VB
umn.319510003935669	1905	28	to	to	TO
umn.319510003935669	1905	29	make	make	VB
umn.319510003935669	1905	30	it	-PRON-	PRP
umn.319510003935669	1905	31	for	for	IN
umn.319510003935669	1905	32	the	the	DT
umn.319510003935669	1905	33	most	most	RBS
umn.319510003935669	1905	34	honored	honored	JJ
umn.319510003935669	1905	35	guests	guest	NNS
umn.319510003935669	1905	36	.	.	.
umn.319510003935669	1906	1	Yea	yea	UH
umn.319510003935669	1906	2	,	,	,
umn.319510003935669	1906	3	more	more	JJR
umn.319510003935669	1906	4	.	.	.
umn.319510003935669	1907	1	Sour	sour	JJ
umn.319510003935669	1907	2	looks	look	NNS
umn.319510003935669	1907	3	,	,	,
umn.319510003935669	1907	4	tearful	tearful	JJ
umn.319510003935669	1907	5	eyes	eye	NNS
umn.319510003935669	1907	6	,	,	,
umn.319510003935669	1907	7	and	and	CC
umn.319510003935669	1907	8	disappointed	disappoint	VBN
umn.319510003935669	1907	9	stomachs	stomach	NNS
umn.319510003935669	1907	10	,	,	,
umn.319510003935669	1907	11	are	be	VBP
umn.319510003935669	1907	12	poor	poor	JJ
umn.319510003935669	1907	13	pro	pro	JJ
umn.319510003935669	1907	14	moters	moter	NNS
umn.319510003935669	1907	15	of	of	IN
umn.319510003935669	1907	16	ready	ready	JJ
umn.319510003935669	1907	17	digestion	digestion	NN
umn.319510003935669	1907	18	.	.	.
umn.319510003935669	1908	1	He	-PRON-	PRP
umn.319510003935669	1908	2	who	who	WP
umn.319510003935669	1908	3	said	say	VBD
umn.319510003935669	1908	4	:	:	:
umn.319510003935669	1908	5	“	"	``
umn.319510003935669	1908	6	The	the	DT
umn.319510003935669	1908	7	avenue	avenue	NN
umn.319510003935669	1908	8	to	to	IN
umn.319510003935669	1908	9	the	the	DT
umn.319510003935669	1908	10	heart	heart	NN
umn.319510003935669	1908	11	is	be	VBZ
umn.319510003935669	1908	12	through	through	IN
umn.319510003935669	1908	13	the	the	DT
umn.319510003935669	1908	14	stomach	stomach	NN
umn.319510003935669	1908	15	,	,	,
umn.319510003935669	1908	16	"	"	''
umn.319510003935669	1908	17	was	be	VBD
umn.319510003935669	1908	18	wiser	wise	JJR
umn.319510003935669	1908	19	than	than	IN
umn.319510003935669	1908	20	he	-PRON-	PRP
umn.319510003935669	1908	21	knew	know	VBD
umn.319510003935669	1908	22	.	.	.
umn.319510003935669	1909	1	She	-PRON-	PRP
umn.319510003935669	1909	2	who	who	WP
umn.319510003935669	1909	3	began	begin	VBD
umn.319510003935669	1909	4	to	to	TO
umn.319510003935669	1909	5	feed	feed	VB
umn.319510003935669	1909	6	her	-PRON-	PRP$
umn.319510003935669	1909	7	child	child	NN
umn.319510003935669	1909	8	with	with	IN
umn.319510003935669	1909	9	its	-PRON-	PRP$
umn.319510003935669	1909	10	head	head	NN
umn.319510003935669	1909	11	resting	rest	VBG
umn.319510003935669	1909	12	upon	upon	IN
umn.319510003935669	1909	13	her	-PRON-	PRP$
umn.319510003935669	1909	14	breast	breast	NN
umn.319510003935669	1909	15	,	,	,
umn.319510003935669	1909	16	should	should	MD
umn.319510003935669	1909	17	have	have	VB
umn.319510003935669	1909	18	his	-PRON-	PRP$
umn.319510003935669	1909	19	welfare	welfare	NN
umn.319510003935669	1909	20	close	close	RB
umn.319510003935669	1909	21	to	to	IN
umn.319510003935669	1909	22	her	-PRON-	PRP$
umn.319510003935669	1909	23	heart	heart	NN
umn.319510003935669	1909	24	at	at	IN
umn.319510003935669	1909	25	all	all	DT
umn.319510003935669	1909	26	meals	meal	NNS
umn.319510003935669	1909	27	.	.	.
umn.319510003935669	1910	1	From	from	IN
umn.319510003935669	1910	2	the	the	DT
umn.319510003935669	1910	3	mouth	mouth	NN
umn.319510003935669	1910	4	,	,	,
umn.319510003935669	1910	5	the	the	DT
umn.319510003935669	1910	6	food	food	NN
umn.319510003935669	1910	7	passes	pass	VBZ
umn.319510003935669	1910	8	to	to	IN
umn.319510003935669	1910	9	the	the	DT
umn.319510003935669	1910	10	stomach	stomach	NN
umn.319510003935669	1910	11	,	,	,
umn.319510003935669	1910	12	where	where	WRB
umn.319510003935669	1910	13	,	,	,
umn.319510003935669	1910	14	again	again	RB
umn.319510003935669	1910	15	,	,	,
umn.319510003935669	1910	16	it	-PRON-	PRP
umn.319510003935669	1910	17	is	be	VBZ
umn.319510003935669	1910	18	acted	act	VBN
umn.319510003935669	1910	19	upon	upon	IN
umn.319510003935669	1910	20	by	by	IN
umn.319510003935669	1910	21	a	a	DT
umn.319510003935669	1910	22	digestive	digestive	JJ
umn.319510003935669	1910	23	fluid	fluid	NN
umn.319510003935669	1910	24	,	,	,
umn.319510003935669	1910	25	the	the	DT
umn.319510003935669	1910	26	gastric	gastric	JJ
umn.319510003935669	1910	27	juice	juice	NN
umn.319510003935669	1910	28	.	.	.
umn.319510003935669	1911	1	This	this	DT
umn.319510003935669	1911	2	fluid	fluid	NN
umn.319510003935669	1911	3	is	be	VBZ
umn.319510003935669	1911	4	poured	pour	VBN
umn.319510003935669	1911	5	,	,	,
umn.319510003935669	1911	6	or	or	CC
umn.319510003935669	1911	7	filtered	filter	VBN
umn.319510003935669	1911	8	,	,	,
umn.319510003935669	1911	9	through	through	IN
umn.319510003935669	1911	10	the	the	DT
umn.319510003935669	1911	11	walls	wall	NNS
umn.319510003935669	1911	12	of	of	IN
umn.319510003935669	1911	13	the	the	DT
umn.319510003935669	1911	14	stomach	stomach	NN
umn.319510003935669	1911	15	by	by	IN
umn.319510003935669	1911	16	the	the	DT
umn.319510003935669	1911	17	little	little	JJ
umn.319510003935669	1911	18	puckered	puckered	JJ
umn.319510003935669	1911	19	mouths	mouth	NNS
umn.319510003935669	1911	20	of	of	IN
umn.319510003935669	1911	21	the	the	DT
umn.319510003935669	1911	22	gastric	gastric	JJ
umn.319510003935669	1911	23	glands	gland	NNS
umn.319510003935669	1911	24	.	.	.
umn.319510003935669	1912	1	This	this	DT
umn.319510003935669	1912	2	process	process	NN
umn.319510003935669	1912	3	,	,	,
umn.319510003935669	1912	4	also	also	RB
umn.319510003935669	1912	5	,	,	,
umn.319510003935669	1912	6	depends	depend	VBZ
umn.319510003935669	1912	7	upon	upon	IN
umn.319510003935669	1912	8	the	the	DT
umn.319510003935669	1912	9	nerves	nerve	NNS
umn.319510003935669	1912	10	.	.	.
umn.319510003935669	1913	1	As	as	RB
umn.319510003935669	1913	2	soon	soon	RB
umn.319510003935669	1913	3	as	as	IN
umn.319510003935669	1913	4	the	the	DT
umn.319510003935669	1913	5	food	food	NN
umn.319510003935669	1913	6	enters	enter	VBZ
umn.319510003935669	1913	7	the	the	DT
umn.319510003935669	1913	8	stomach	stomach	NN
umn.319510003935669	1913	9	,	,	,
umn.319510003935669	1913	10	the	the	DT
umn.319510003935669	1913	11	nerves	nerve	NNS
umn.319510003935669	1913	12	controlling	control	VBG
umn.319510003935669	1913	13	the	the	DT
umn.319510003935669	1913	14	gastric	gastric	JJ
umn.319510003935669	1913	15	ducts	duct	NNS
umn.319510003935669	1913	16	in	in	IN
umn.319510003935669	1913	17	the	the	DT
umn.319510003935669	1913	18	walls	wall	NNS
umn.319510003935669	1913	19	of	of	IN
umn.319510003935669	1913	20	the	the	DT
umn.319510003935669	1913	21	stomach	stomach	NN
umn.319510003935669	1913	22	relax	relax	VB
umn.319510003935669	1913	23	,	,	,
umn.319510003935669	1913	24	and	and	CC
umn.319510003935669	1913	25	the	the	DT
umn.319510003935669	1913	26	gastric	gastric	JJ
umn.319510003935669	1913	27	juice	juice	NN
umn.319510003935669	1913	28	flows	flow	VBZ
umn.319510003935669	1913	29	into	into	IN
umn.319510003935669	1913	30	the	the	DT
umn.319510003935669	1913	31	stomach	stomach	NN
umn.319510003935669	1913	32	and	and	CC
umn.319510003935669	1913	33	is	be	VBZ
umn.319510003935669	1913	34	mixed	mix	VBN
umn.319510003935669	1913	35	with	with	IN
umn.319510003935669	1913	36	the	the	DT
umn.319510003935669	1913	37	food	food	NN
umn.319510003935669	1913	38	,	,	,
umn.319510003935669	1913	39	changing	change	VBG
umn.319510003935669	1913	40	proteids	proteid	NNS
umn.319510003935669	1913	41	in	in	IN
umn.319510003935669	1913	42	their	-PRON-	PRP$
umn.319510003935669	1913	43	chemical	chemical	NN
umn.319510003935669	1913	44	nature	nature	NN
umn.319510003935669	1913	45	,	,	,
umn.319510003935669	1913	46	rendering	render	VBG
umn.319510003935669	1913	47	them	-PRON-	PRP
umn.319510003935669	1913	48	easily	easily	RB
umn.319510003935669	1913	49	ab-	ab-	VBD
umn.319510003935669	1913	50	sorbed	sorbed	NNP
umn.319510003935669	1913	51	by	by	IN
umn.319510003935669	1913	52	the	the	DT
umn.319510003935669	1913	53	vessels	vessel	NNS
umn.319510003935669	1913	54	of	of	IN
umn.319510003935669	1913	55	the	the	DT
umn.319510003935669	1913	56	stomach	stomach	NN
umn.319510003935669	1913	57	;	;	:
umn.319510003935669	1913	58	but	but	CC
umn.319510003935669	1913	59	having	have	VBG
umn.319510003935669	1913	60	little	little	JJ
umn.319510003935669	1913	61	if	if	IN
umn.319510003935669	1913	62	any	any	DT
umn.319510003935669	1913	63	action	action	NN
umn.319510003935669	1913	64	on	on	IN
umn.319510003935669	1913	65	fats	fat	NNS
umn.319510003935669	1913	66	and	and	CC
umn.319510003935669	1913	67	carbo	carbo	NN
umn.319510003935669	1913	68	-	-	HYPH
umn.319510003935669	1913	69	hydrates	hydrate	NNS
umn.319510003935669	1913	70	.	.	.
umn.319510003935669	1914	1	The	the	DT
umn.319510003935669	1914	2	water	water	NN
umn.319510003935669	1914	3	taken	take	VBN
umn.319510003935669	1914	4	with	with	IN
umn.319510003935669	1914	5	the	the	DT
umn.319510003935669	1914	6	food	food	NN
umn.319510003935669	1914	7	dissolves	dissolve	VBZ
umn.319510003935669	1914	8	all	all	DT
umn.319510003935669	1914	9	soluble	soluble	JJ
umn.319510003935669	1914	10	matters	matter	NNS
umn.319510003935669	1914	11	,	,	,
umn.319510003935669	1914	12	and	and	CC
umn.319510003935669	1914	13	,	,	,
umn.319510003935669	1914	14	with	with	IN
umn.319510003935669	1914	15	these	these	DT
umn.319510003935669	1914	16	,	,	,
umn.319510003935669	1914	17	is	be	VBZ
umn.319510003935669	1914	18	absorbed	absorb	VBN
umn.319510003935669	1914	19	by	by	IN
umn.319510003935669	1914	20	the	the	DT
umn.319510003935669	1914	21	vessels	vessel	NNS
umn.319510003935669	1914	22	of	of	IN
umn.319510003935669	1914	23	the	the	DT
umn.319510003935669	1914	24	stomach	stomach	NN
umn.319510003935669	1914	25	,	,	,
umn.319510003935669	1914	26	which	which	WDT
umn.319510003935669	1914	27	carry	carry	VBP
umn.319510003935669	1914	28	them	-PRON-	PRP
umn.319510003935669	1914	29	to	to	IN
umn.319510003935669	1914	30	others	other	NNS
umn.319510003935669	1914	31	to	to	TO
umn.319510003935669	1914	32	be	be	VB
umn.319510003935669	1914	33	circulated	circulate	VBN
umn.319510003935669	1914	34	throughout	throughout	IN
umn.319510003935669	1914	35	the	the	DT
umn.319510003935669	1914	36	body	body	NN
umn.319510003935669	1914	37	.	.	.
umn.319510003935669	1915	1	The	the	DT
umn.319510003935669	1915	2	processes	process	NNS
umn.319510003935669	1915	3	of	of	IN
umn.319510003935669	1915	4	digestion	digestion	NN
umn.319510003935669	1915	5	,	,	,
umn.319510003935669	1915	6	however	however	RB
umn.319510003935669	1915	7	,	,	,
umn.319510003935669	1915	8	are	be	VBP
umn.319510003935669	1915	9	not	not	RB
umn.319510003935669	1915	10	completed	complete	VBN
umn.319510003935669	1915	11	in	in	IN
umn.319510003935669	1915	12	the	the	DT
umn.319510003935669	1915	13	stomach	stomach	NN
umn.319510003935669	1915	14	.	.	.
umn.319510003935669	1916	1	Some	some	DT
umn.319510003935669	1916	2	of	of	IN
umn.319510003935669	1916	3	the	the	DT
umn.319510003935669	1916	4	mass	mass	NN
umn.319510003935669	1916	5	,	,	,
umn.319510003935669	1916	6	not	not	RB
umn.319510003935669	1916	7	changed	change	VBN
umn.319510003935669	1916	8	in	in	IN
umn.319510003935669	1916	9	its	-PRON-	PRP$
umn.319510003935669	1916	10	na	na	NN
umn.319510003935669	1916	11	.	.	.
umn.319510003935669	1917	1	ture	ture	NNP
umn.319510003935669	1917	2	by	by	IN
umn.319510003935669	1917	3	the	the	DT
umn.319510003935669	1917	4	gastric	gastric	JJ
umn.319510003935669	1917	5	juice	juice	NN
umn.319510003935669	1917	6	,	,	,
umn.319510003935669	1917	7	is	be	VBZ
umn.319510003935669	1917	8	passed	pass	VBN
umn.319510003935669	1917	9	on	on	RP
umn.319510003935669	1917	10	into	into	IN
umn.319510003935669	1917	11	the	the	DT
umn.319510003935669	1917	12	duodenum	duodenum	NN
umn.319510003935669	1917	13	,	,	,
umn.319510003935669	1917	14	the	the	DT
umn.319510003935669	1917	15	upper	upper	JJ
umn.319510003935669	1917	16	part	part	NN
umn.319510003935669	1917	17	of	of	IN
umn.319510003935669	1917	18	the	the	DT
umn.319510003935669	1917	19	small	small	JJ
umn.319510003935669	1917	20	intestine	intestine	NN
umn.319510003935669	1917	21	,	,	,
umn.319510003935669	1917	22	and	and	CC
umn.319510003935669	1917	23	is	be	VBZ
umn.319510003935669	1917	24	there	there	RB
umn.319510003935669	1917	25	mixed	mix	VBN
umn.319510003935669	1917	26	with	with	IN
umn.319510003935669	1917	27	two	two	CD
umn.319510003935669	1917	28	digestive	digestive	JJ
umn.319510003935669	1917	29	fluids	fluid	NNS
umn.319510003935669	1917	30	;	;	:
umn.319510003935669	1917	31	the	the	DT
umn.319510003935669	1917	32	pancreatic	pancreatic	JJ
umn.319510003935669	1917	33	juice	juice	NN
umn.319510003935669	1917	34	,	,	,
umn.319510003935669	1917	35	and	and	CC
umn.319510003935669	1917	36	the	the	DT
umn.319510003935669	1917	37	bile	bile	NN
umn.319510003935669	1917	38	.	.	.
umn.319510003935669	1918	1	The	the	DT
umn.319510003935669	1918	2	pancreatic	pancreatic	JJ
umn.319510003935669	1918	3	juice	juice	NN
umn.319510003935669	1918	4	is	be	VBZ
umn.319510003935669	1918	5	a	a	DT
umn.319510003935669	1918	6	more	more	RBR
umn.319510003935669	1918	7	powerful	powerful	JJ
umn.319510003935669	1918	8	factor	factor	NN
umn.319510003935669	1918	9	in	in	IN
umn.319510003935669	1918	10	digestion	digestion	NN
umn.319510003935669	1918	11	than	than	IN
umn.319510003935669	1918	12	the	the	DT
umn.319510003935669	1918	13	gastric	gastric	JJ
umn.319510003935669	1918	14	juice	juice	NN
umn.319510003935669	1918	15	;	;	:
umn.319510003935669	1918	16	because	because	IN
umn.319510003935669	1918	17	it	-PRON-	PRP
umn.319510003935669	1918	18	acts	act	VBZ
umn.319510003935669	1918	19	upon	upon	IN
umn.319510003935669	1918	20	all	all	DT
umn.319510003935669	1918	21	classes	class	NNS
umn.319510003935669	1918	22	of	of	IN
umn.319510003935669	1918	23	foods	food	NNS
umn.319510003935669	1918	24	,	,	,
umn.319510003935669	1918	25	while	while	IN
umn.319510003935669	1918	26	98	98	CD
umn.319510003935669	1918	27	DOMESTIC	domestic	JJ
umn.319510003935669	1918	28	SCIENCE	science	NN
umn.319510003935669	1918	29	the	the	DT
umn.319510003935669	1918	30	chemical	chemical	JJ
umn.319510003935669	1918	31	action	action	NN
umn.319510003935669	1918	32	of	of	IN
umn.319510003935669	1918	33	the	the	DT
umn.319510003935669	1918	34	saliva	saliva	NN
umn.319510003935669	1918	35	is	be	VBZ
umn.319510003935669	1918	36	upon	upon	IN
umn.319510003935669	1918	37	carbo	carbo	NN
umn.319510003935669	1918	38	-	-	HYPH
umn.319510003935669	1918	39	hydrates	hydrate	NNS
umn.319510003935669	1918	40	,	,	,
umn.319510003935669	1918	41	only	only	RB
umn.319510003935669	1918	42	;	;	:
umn.319510003935669	1918	43	and	and	CC
umn.319510003935669	1918	44	the	the	DT
umn.319510003935669	1918	45	chemical	chemical	JJ
umn.319510003935669	1918	46	action	action	NN
umn.319510003935669	1918	47	of	of	IN
umn.319510003935669	1918	48	the	the	DT
umn.319510003935669	1918	49	gastric	gastric	JJ
umn.319510003935669	1918	50	juice	juice	NN
umn.319510003935669	1918	51	is	be	VBZ
umn.319510003935669	1918	52	upon	upon	IN
umn.319510003935669	1918	53	proteids	proteid	NNS
umn.319510003935669	1918	54	,	,	,
umn.319510003935669	1918	55	only	only	RB
umn.319510003935669	1918	56	.	.	.
umn.319510003935669	1919	1	The	the	DT
umn.319510003935669	1919	2	bile	bile	NN
umn.319510003935669	1919	3	also	also	RB
umn.319510003935669	1919	4	enters	enter	VBZ
umn.319510003935669	1919	5	the	the	DT
umn.319510003935669	1919	6	duodenum	duodenum	NN
umn.319510003935669	1919	7	,	,	,
umn.319510003935669	1919	8	and	and	CC
umn.319510003935669	1919	9	plays	play	VBZ
umn.319510003935669	1919	10	a	a	DT
umn.319510003935669	1919	11	promi-	promi-	JJ
umn.319510003935669	1919	12	nent	nent	JJ
umn.319510003935669	1919	13	part	part	NN
umn.319510003935669	1919	14	in	in	IN
umn.319510003935669	1919	15	the	the	DT
umn.319510003935669	1919	16	processes	process	NNS
umn.319510003935669	1919	17	of	of	IN
umn.319510003935669	1919	18	digestion	digestion	NN
umn.319510003935669	1919	19	,	,	,
umn.319510003935669	1919	20	especially	especially	RB
umn.319510003935669	1919	21	in	in	IN
umn.319510003935669	1919	22	its	-PRON-	PRP$
umn.319510003935669	1919	23	action	action	NN
umn.319510003935669	1919	24	upon	upon	IN
umn.319510003935669	1919	25	fats	fat	NNS
umn.319510003935669	1919	26	and	and	CC
umn.319510003935669	1919	27	oils	oil	NNS
umn.319510003935669	1919	28	,	,	,
umn.319510003935669	1919	29	of	of	IN
umn.319510003935669	1919	30	which	which	WDT
umn.319510003935669	1919	31	it	-PRON-	PRP
umn.319510003935669	1919	32	is	be	VBZ
umn.319510003935669	1919	33	a	a	DT
umn.319510003935669	1919	34	powerful	powerful	JJ
umn.319510003935669	1919	35	solvent	solvent	NN
umn.319510003935669	1919	36	.	.	.
umn.319510003935669	1920	1	And	and	CC
umn.319510003935669	1920	2	yet	yet	RB
umn.319510003935669	1920	3	the	the	DT
umn.319510003935669	1920	4	processes	process	NNS
umn.319510003935669	1920	5	of	of	IN
umn.319510003935669	1920	6	digestion	digestion	NN
umn.319510003935669	1920	7	are	be	VBP
umn.319510003935669	1920	8	not	not	RB
umn.319510003935669	1920	9	complete	complete	JJ
umn.319510003935669	1920	10	.	.	.
umn.319510003935669	1921	1	From	from	IN
umn.319510003935669	1921	2	the	the	DT
umn.319510003935669	1921	3	duodenum	duodenum	NN
umn.319510003935669	1921	4	(	(	-LRB-
umn.319510003935669	1921	5	about	about	RB
umn.319510003935669	1921	6	10	10	CD
umn.319510003935669	1921	7	inches	inch	NNS
umn.319510003935669	1921	8	of	of	IN
umn.319510003935669	1921	9	the	the	DT
umn.319510003935669	1921	10	small	small	JJ
umn.319510003935669	1921	11	intestine	intestine	NN
umn.319510003935669	1921	12	)	)	-RRB-
umn.319510003935669	1921	13	Fig	Fig	NNP
umn.319510003935669	1921	14	.	.	.
umn.319510003935669	1922	1	30	30	CD
umn.319510003935669	1922	2	.	.	.
umn.319510003935669	1923	1	THE	the	DT
umn.319510003935669	1923	2	STOMACH	stomach	NN
umn.319510003935669	1923	3	,	,	,
umn.319510003935669	1923	4	LAID	lay	VBD
umn.319510003935669	1923	5	OPEN	open	RB
umn.319510003935669	1923	6	.	.	.
umn.319510003935669	1924	1	a.	a.	NN
umn.319510003935669	1925	1	The	the	DT
umn.319510003935669	1925	2	oesophagus	oesophagus	NN
umn.319510003935669	1925	3	.	.	.
umn.319510003935669	1926	1	e.	e.	NNP
umn.319510003935669	1926	2	The	the	DT
umn.319510003935669	1926	3	biliary	biliary	JJ
umn.319510003935669	1926	4	duct	duct	NN
umn.319510003935669	1926	5	.	.	.
umn.319510003935669	1927	1	b.	b.	NNP
umn.319510003935669	1928	1	The	the	DT
umn.319510003935669	1928	2	cardiac	cardiac	JJ
umn.319510003935669	1928	3	dilatation	dilatation	NN
umn.319510003935669	1928	4	.	.	.
umn.319510003935669	1929	1	f.	f.	NNP
umn.319510003935669	1929	2	The	the	DT
umn.319510003935669	1929	3	gall	gall	NN
umn.319510003935669	1929	4	bladder	bladder	NN
umn.319510003935669	1929	5	.	.	.
umn.319510003935669	1930	1	The	the	DT
umn.319510003935669	1930	2	lesser	less	JJR
umn.319510003935669	1930	3	curvature	curvature	NN
umn.319510003935669	1930	4	,	,	,
umn.319510003935669	1930	5	g.	g.	NNP
umn.319510003935669	1930	6	The	the	DT
umn.319510003935669	1930	7	pancreatic	pancreatic	JJ
umn.319510003935669	1930	8	duct	duct	NN
umn.319510003935669	1930	9	.	.	.
umn.319510003935669	1931	1	d.	d.	NNP
umn.319510003935669	1931	2	The	the	DT
umn.319510003935669	1931	3	pylorus	pylorus	NN
umn.319510003935669	1931	4	.	.	.
umn.319510003935669	1932	1	i.	i.	NNP
umn.319510003935669	1933	1	The	the	DT
umn.319510003935669	1933	2	duodenum	duodenum	NN
umn.319510003935669	1933	3	.	.	.
umn.319510003935669	1934	1	the	the	DT
umn.319510003935669	1934	2	masses	masse	NNS
umn.319510003935669	1934	3	of	of	IN
umn.319510003935669	1934	4	partly	partly	RB
umn.319510003935669	1934	5	digested	digest	VBN
umn.319510003935669	1934	6	food	food	NN
umn.319510003935669	1934	7	pass	pass	VB
umn.319510003935669	1934	8	into	into	IN
umn.319510003935669	1934	9	the	the	DT
umn.319510003935669	1934	10	small	small	JJ
umn.319510003935669	1934	11	intes	inte	NNS
umn.319510003935669	1934	12	:	:	:
umn.319510003935669	1934	13	tine	tine	NNP
umn.319510003935669	1934	14	,	,	,
umn.319510003935669	1934	15	where	where	WRB
umn.319510003935669	1934	16	they	-PRON-	PRP
umn.319510003935669	1934	17	are	be	VBP
umn.319510003935669	1934	18	subject	subject	JJ
umn.319510003935669	1934	19	to	to	IN
umn.319510003935669	1934	20	the	the	DT
umn.319510003935669	1934	21	action	action	NN
umn.319510003935669	1934	22	of	of	IN
umn.319510003935669	1934	23	digestive	digestive	JJ
umn.319510003935669	1934	24	fluids	fluid	NNS
umn.319510003935669	1934	25	from	from	IN
umn.319510003935669	1934	26	the	the	DT
umn.319510003935669	1934	27	digestive	digestive	JJ
umn.319510003935669	1934	28	glands	gland	NNS
umn.319510003935669	1934	29	of	of	IN
umn.319510003935669	1934	30	the	the	DT
umn.319510003935669	1934	31	walls	wall	NNS
umn.319510003935669	1934	32	of	of	IN
umn.319510003935669	1934	33	the	the	DT
umn.319510003935669	1934	34	intestino	intestino	NN
umn.319510003935669	1934	35	,	,	,
umn.319510003935669	1934	36	itself	-PRON-	PRP
umn.319510003935669	1934	37	;	;	:
umn.319510003935669	1934	38	and	and	CC
umn.319510003935669	1934	39	it	-PRON-	PRP
umn.319510003935669	1934	40	is	be	VBZ
umn.319510003935669	1934	41	here	here	RB
umn.319510003935669	1934	42	that	that	IN
umn.319510003935669	1934	43	the	the	DT
umn.319510003935669	1934	44	chief	chief	JJ
umn.319510003935669	1934	45	work	work	NN
umn.319510003935669	1934	46	of	of	IN
umn.319510003935669	1934	47	digestion	digestion	NN
umn.319510003935669	1934	48	and	and	CC
umn.319510003935669	1934	49	absorp-	absorp-	NN
umn.319510003935669	1934	50	tion	tion	NN
umn.319510003935669	1934	51	is	be	VBZ
umn.319510003935669	1934	52	performed	perform	VBN
umn.319510003935669	1934	53	.	.	.
umn.319510003935669	1935	1	In	in	IN
umn.319510003935669	1935	2	the	the	DT
umn.319510003935669	1935	3	large	large	JJ
umn.319510003935669	1935	4	Intestine	intestine	NN
umn.319510003935669	1935	5	,	,	,
umn.319510003935669	1935	6	the	the	DT
umn.319510003935669	1935	7	nature	nature	NN
umn.319510003935669	1935	8	of	of	IN
umn.319510003935669	1935	9	di-	di-	XX
umn.319510003935669	1935	10	gestive	gestive	NNP
umn.319510003935669	1935	11	action	action	NN
umn.319510003935669	1935	12	is	be	VBZ
umn.319510003935669	1935	13	putrefactive	putrefactive	JJ
umn.319510003935669	1935	14	fermentation	fermentation	NN
umn.319510003935669	1935	15	;	;	:
umn.319510003935669	1935	16	caused	cause	VBN
umn.319510003935669	1935	17	by	by	IN
umn.319510003935669	1935	18	organ-	organ-	FW
umn.319510003935669	1935	19	ized	ized	FW
umn.319510003935669	1935	20	ferments	ferment	NNS
umn.319510003935669	1935	21	,	,	,
umn.319510003935669	1935	22	rather	rather	RB
umn.319510003935669	1935	23	than	than	IN
umn.319510003935669	1935	24	the	the	DT
umn.319510003935669	1935	25	soluble	soluble	JJ
umn.319510003935669	1935	26	ferments	ferment	NNS
umn.319510003935669	1935	27	of	of	IN
umn.319510003935669	1935	28	the	the	DT
umn.319510003935669	1935	29	other	other	JJ
umn.319510003935669	1935	30	APPENDIX	APPENDIX	NNP
umn.319510003935669	1935	31	99	99	CD
umn.319510003935669	1935	32	SUMMARY	summary	NN
umn.319510003935669	1935	33	OF	of	IN
umn.319510003935669	1935	34	THE	the	DT
umn.319510003935669	1935	35	DIGESTIVE	digestive	JJ
umn.319510003935669	1935	36	ORGANS	organ	NNS
umn.319510003935669	1935	37	AND	and	CC
umn.319510003935669	1935	38	THEIR	their	PRP$
umn.319510003935669	1935	39	ACTION	action	NN
umn.319510003935669	1935	40	.	.	.
umn.319510003935669	1936	1	Organs	organ	NNS
umn.319510003935669	1936	2	:	:	:
umn.319510003935669	1936	3	Digestive	digestive	JJ
umn.319510003935669	1936	4	Fluids	fluid	NNS
umn.319510003935669	1936	5	.	.	.
umn.319510003935669	1937	1	Nature	nature	NN
umn.319510003935669	1937	2	of	of	IN
umn.319510003935669	1937	3	Ferment	ferment	NN
umn.319510003935669	1937	4	.	.	.
umn.319510003935669	1938	1	Character	character	NN
umn.319510003935669	1938	2	of	of	IN
umn.319510003935669	1938	3	Action	Action	NNP
umn.319510003935669	1938	4	.	.	.
umn.319510003935669	1939	1	Mouth	Mouth	NNP
umn.319510003935669	1939	2	(	(	-LRB-
umn.319510003935669	1939	3	Salivary	salivary	NN
umn.319510003935669	1939	4	Glands	gland	NNS
umn.319510003935669	1939	5	)	)	-RRB-
umn.319510003935669	1939	6	Saliva	saliva	NN
umn.319510003935669	1939	7	Alkaline	alkaline	JJ
umn.319510003935669	1939	8	Stomach	stomach	NN
umn.319510003935669	1939	9	Gastric	gastric	JJ
umn.319510003935669	1939	10	Juice	juice	NN
umn.319510003935669	1939	11	Acid	acid	NN
umn.319510003935669	1939	12	Pancreas	pancreas	NN
umn.319510003935669	1939	13	Pancreatic	pancreatic	NN
umn.319510003935669	1939	14	Juice	juice	NN
umn.319510003935669	1939	15	Alkaline	alkaline	NN
umn.319510003935669	1939	16	Converts	convert	VBZ
umn.319510003935669	1939	17	starch	starch	NN
umn.319510003935669	1939	18	into	into	IN
umn.319510003935669	1939	19	dextrin	dextrin	NN
umn.319510003935669	1939	20	and	and	CC
umn.319510003935669	1939	21	maltose	maltose	NN
umn.319510003935669	1939	22	.	.	.
umn.319510003935669	1940	1	Curdles	curdle	VBZ
umn.319510003935669	1940	2	Milk	milk	NN
umn.319510003935669	1940	3	.	.	.
umn.319510003935669	1941	1	Converts	convert	VBZ
umn.319510003935669	1941	2	proteids	proteids	NNP
umn.319510003935669	1941	3	into	into	IN
umn.319510003935669	1941	4	peptones	peptone	NNS
umn.319510003935669	1941	5	.	.	.
umn.319510003935669	1942	1	Converts	convert	VBZ
umn.319510003935669	1942	2	cane	cane	NN
umn.319510003935669	1942	3	sugar	sugar	NN
umn.319510003935669	1942	4	into	into	IN
umn.319510003935669	1942	5	glucose	glucose	NN
umn.319510003935669	1942	6	.	.	.
umn.319510003935669	1943	1	Converts	convert	VBZ
umn.319510003935669	1943	2	starch	starch	NN
umn.319510003935669	1943	3	into	into	IN
umn.319510003935669	1943	4	maltose	maltose	NN
umn.319510003935669	1943	5	.	.	.
umn.319510003935669	1944	1	Converts	convert	VBZ
umn.319510003935669	1944	2	proteids	proteids	NNP
umn.319510003935669	1944	3	into	into	IN
umn.319510003935669	1944	4	peptones	peptone	NNS
umn.319510003935669	1944	5	.	.	.
umn.319510003935669	1945	1	Decomposes	decompose	VBZ
umn.319510003935669	1945	2	fats	fat	NNS
umn.319510003935669	1945	3	.	.	.
umn.319510003935669	1946	1	Curdles	curdle	VBZ
umn.319510003935669	1946	2	milk	milk	NN
umn.319510003935669	1946	3	.	.	.
umn.319510003935669	1947	1	Saponifies	Saponifies	NNP
umn.319510003935669	1947	2	and	and	CC
umn.319510003935669	1947	3	emulsifies	emulsify	VBZ
umn.319510003935669	1947	4	fats	fat	NNS
umn.319510003935669	1947	5	.	.	.
umn.319510003935669	1948	1	Arrests	arrest	NNS
umn.319510003935669	1948	2	putrefaction	putrefaction	NN
umn.319510003935669	1948	3	.	.	.
umn.319510003935669	1949	1	Converts	convert	VBZ
umn.319510003935669	1949	2	starch	starch	NN
umn.319510003935669	1949	3	into	into	IN
umn.319510003935669	1949	4	dextrin	dextrin	NN
umn.319510003935669	1949	5	and	and	CC
umn.319510003935669	1949	6	maltose	maltose	NN
umn.319510003935669	1949	7	.	.	.
umn.319510003935669	1950	1	Converts	convert	VBZ
umn.319510003935669	1950	2	proteids	proteids	NNP
umn.319510003935669	1950	3	into	into	IN
umn.319510003935669	1950	4	peptones	peptone	NNS
umn.319510003935669	1950	5	.	.	.
umn.319510003935669	1951	1	Converts	convert	VBZ
umn.319510003935669	1951	2	starches	starch	NNS
umn.319510003935669	1951	3	into	into	IN
umn.319510003935669	1951	4	dextrose	dextrose	NN
umn.319510003935669	1951	5	.	.	.
umn.319510003935669	1952	1	Converts	convert	VBZ
umn.319510003935669	1952	2	sugars	sugar	NNS
umn.319510003935669	1952	3	into	into	IN
umn.319510003935669	1952	4	dextrose	dextrose	NN
umn.319510003935669	1952	5	.	.	.
umn.319510003935669	1953	1	Liver	liver	NN
umn.319510003935669	1953	2	Bile	bile	NN
umn.319510003935669	1953	3	Neutral	neutral	JJ
umn.319510003935669	1953	4	Intestines	Intestines	NNPS
umn.319510003935669	1953	5	Intestinal	intestinal	JJ
umn.319510003935669	1953	6	Juice	juice	NN
umn.319510003935669	1953	7	Alkaline	alkaline	NN
umn.319510003935669	1953	8	-	-	HYPH
umn.319510003935669	1953	9	acid	acid	NN
umn.319510003935669	1953	10	100	100	CD
umn.319510003935669	1953	11	DOMESTIC	domestic	JJ
umn.319510003935669	1953	12	SCIENCE	science	NN
umn.319510003935669	1953	13	digestive	digestive	JJ
umn.319510003935669	1953	14	organs	organ	NNS
umn.319510003935669	1953	15	,	,	,
umn.319510003935669	1953	16	These	these	DT
umn.319510003935669	1953	17	organized	organize	VBN
umn.319510003935669	1953	18	ferments	ferment	NNS
umn.319510003935669	1953	19	are	be	VBP
umn.319510003935669	1953	20	forms	form	NNS
umn.319510003935669	1953	21	of	of	IN
umn.319510003935669	1953	22	fungi	fungus	NNS
umn.319510003935669	1953	23	,	,	,
umn.319510003935669	1953	24	known	know	VBN
umn.319510003935669	1953	25	as	as	IN
umn.319510003935669	1953	26	bacteria	bacteria	NNS
umn.319510003935669	1953	27	,	,	,
umn.319510003935669	1953	28	bacilli	bacilli	JJ
umn.319510003935669	1953	29	,	,	,
umn.319510003935669	1953	30	cocci	coccus	NNS
umn.319510003935669	1953	31	,	,	,
umn.319510003935669	1953	32	etc	etc	FW
umn.319510003935669	1953	33	.	.	FW
umn.319510003935669	1953	34	,	,	,
umn.319510003935669	1953	35	introduced	introduce	VBN
umn.319510003935669	1953	36	in	in	IN
umn.319510003935669	1953	37	food	food	NN
umn.319510003935669	1953	38	.	.	.
umn.319510003935669	1954	1	Foods	food	NNS
umn.319510003935669	1954	2	remain	remain	VBP
umn.319510003935669	1954	3	in	in	IN
umn.319510003935669	1954	4	the	the	DT
umn.319510003935669	1954	5	stomach	stomach	NN
umn.319510003935669	1954	6	about	about	RB
umn.319510003935669	1954	7	three	three	CD
umn.319510003935669	1954	8	hours	hour	NNS
umn.319510003935669	1954	9	,	,	,
umn.319510003935669	1954	10	on	on	IN
umn.319510003935669	1954	11	an	an	DT
umn.319510003935669	1954	12	average	average	NN
umn.319510003935669	1954	13	;	;	:
umn.319510003935669	1954	14	about	about	RB
umn.319510003935669	1954	15	three	three	CD
umn.319510003935669	1954	16	hours	hour	NNS
umn.319510003935669	1954	17	in	in	IN
umn.319510003935669	1954	18	the	the	DT
umn.319510003935669	1954	19	small	small	JJ
umn.319510003935669	1954	20	intestine	intestine	NN
umn.319510003935669	1954	21	,	,	,
umn.319510003935669	1954	22	and	and	CC
umn.319510003935669	1954	23	about	about	RB
umn.319510003935669	1954	24	twelve	twelve	CD
umn.319510003935669	1954	25	hours	hour	NNS
umn.319510003935669	1954	26	in	in	IN
umn.319510003935669	1954	27	the	the	DT
umn.319510003935669	1954	28	large	large	JJ
umn.319510003935669	1954	29	intestine	intestine	NN
umn.319510003935669	1954	30	.	.	.
umn.319510003935669	1955	1	TIME	time	NN
umn.319510003935669	1955	2	REQUIRED	required	NN
umn.319510003935669	1955	3	FOR	for	IN
umn.319510003935669	1955	4	DIGESTION	digestion	NN
umn.319510003935669	1955	5	.	.	.
umn.319510003935669	1956	1	From	from	IN
umn.319510003935669	1956	2	the	the	DT
umn.319510003935669	1956	3	foregoing	forego	VBG
umn.319510003935669	1956	4	,	,	,
umn.319510003935669	1956	5	it	-PRON-	PRP
umn.319510003935669	1956	6	will	will	MD
umn.319510003935669	1956	7	be	be	VB
umn.319510003935669	1956	8	seen	see	VBN
umn.319510003935669	1956	9	that	that	IN
umn.319510003935669	1956	10	it	-PRON-	PRP
umn.319510003935669	1956	11	is	be	VBZ
umn.319510003935669	1956	12	impossible	impossible	JJ
umn.319510003935669	1956	13	to	to	TO
umn.319510003935669	1956	14	state	state	VB
umn.319510003935669	1956	15	,	,	,
umn.319510003935669	1956	16	with	with	IN
umn.319510003935669	1956	17	any	any	DT
umn.319510003935669	1956	18	degree	degree	NN
umn.319510003935669	1956	19	of	of	IN
umn.319510003935669	1956	20	exactness	exactness	NN
umn.319510003935669	1956	21	,	,	,
umn.319510003935669	1956	22	the	the	DT
umn.319510003935669	1956	23	length	length	NN
umn.319510003935669	1956	24	of	of	IN
umn.319510003935669	1956	25	time	time	NN
umn.319510003935669	1956	26	any	any	DT
umn.319510003935669	1956	27	food	food	NN
umn.319510003935669	1956	28	-	-	HYPH
umn.319510003935669	1956	29	stuff	stuff	NN
umn.319510003935669	1956	30	requires	require	VBZ
umn.319510003935669	1956	31	for	for	IN
umn.319510003935669	1956	32	digestion	digestion	NN
umn.319510003935669	1956	33	.	.	.
umn.319510003935669	1957	1	How	how	WRB
umn.319510003935669	1957	2	long	long	JJ
umn.319510003935669	1957	3	the	the	DT
umn.319510003935669	1957	4	food	food	NN
umn.319510003935669	1957	5	re-	re-	NN
umn.319510003935669	1957	6	mains	main	NNS
umn.319510003935669	1957	7	in	in	IN
umn.319510003935669	1957	8	the	the	DT
umn.319510003935669	1957	9	stomach	stomach	NN
umn.319510003935669	1957	10	can	can	MD
umn.319510003935669	1957	11	be	be	VB
umn.319510003935669	1957	12	learned	learn	VBN
umn.319510003935669	1957	13	by	by	IN
umn.319510003935669	1957	14	use	use	NN
umn.319510003935669	1957	15	of	of	IN
umn.319510003935669	1957	16	the	the	DT
umn.319510003935669	1957	17	stomach	stomach	NN
umn.319510003935669	1957	18	tube	tube	NN
umn.319510003935669	1957	19	;	;	:
umn.319510003935669	1957	20	and	and	CC
umn.319510003935669	1957	21	an	an	DT
umn.319510003935669	1957	22	approximate	approximate	NN
umn.319510003935669	1957	23	may	may	MD
umn.319510003935669	1957	24	be	be	VB
umn.319510003935669	1957	25	reached	reach	VBN
umn.319510003935669	1957	26	by	by	IN
umn.319510003935669	1957	27	artifical	artifical	JJ
umn.319510003935669	1957	28	digestion	digestion	NN
umn.319510003935669	1957	29	.	.	.
umn.319510003935669	1958	1	In	in	IN
umn.319510003935669	1958	2	tests	test	NNS
umn.319510003935669	1958	3	performed	perform	VBN
umn.319510003935669	1958	4	by	by	IN
umn.319510003935669	1958	5	the	the	DT
umn.319510003935669	1958	6	first	first	JJ
umn.319510003935669	1958	7	method	method	NN
umn.319510003935669	1958	8	,	,	,
umn.319510003935669	1958	9	the	the	DT
umn.319510003935669	1958	10	subject	subject	NN
umn.319510003935669	1958	11	should	should	MD
umn.319510003935669	1958	12	be	be	VB
umn.319510003935669	1958	13	a	a	DT
umn.319510003935669	1958	14	person	person	NN
umn.319510003935669	1958	15	in	in	IN
umn.319510003935669	1958	16	perfect	perfect	JJ
umn.319510003935669	1958	17	health	health	NN
umn.319510003935669	1958	18	.	.	.
umn.319510003935669	1959	1	However	however	RB
umn.319510003935669	1959	2	,	,	,
umn.319510003935669	1959	3	the	the	DT
umn.319510003935669	1959	4	following	follow	VBG
umn.319510003935669	1959	5	table	table	NN
umn.319510003935669	1959	6	will	will	MD
umn.319510003935669	1959	7	greatly	greatly	RB
umn.319510003935669	1959	8	assist	assist	VB
umn.319510003935669	1959	9	the	the	DT
umn.319510003935669	1959	10	decision	decision	NN
umn.319510003935669	1959	11	in	in	IN
umn.319510003935669	1959	12	the	the	DT
umn.319510003935669	1959	13	selection	selection	NN
umn.319510003935669	1959	14	of	of	IN
umn.319510003935669	1959	15	food	food	NN
umn.319510003935669	1959	16	-	-	HYPH
umn.319510003935669	1959	17	stuffs	stuff	NNS
umn.319510003935669	1959	18	and	and	CC
umn.319510003935669	1959	19	methods	method	NNS
umn.319510003935669	1959	20	of	of	IN
umn.319510003935669	1959	21	cooking	cook	VBG
umn.319510003935669	1959	22	for	for	IN
umn.319510003935669	1959	23	persons	person	NNS
umn.319510003935669	1959	24	in	in	IN
umn.319510003935669	1959	25	ordinary	ordinary	JJ
umn.319510003935669	1959	26	health	health	NN
umn.319510003935669	1959	27	:	:	:
umn.319510003935669	1959	28	PERIOD	period	NN
umn.319510003935669	1959	29	OF	of	IN
umn.319510003935669	1959	30	DIGESTION	digestion	NN
umn.319510003935669	1959	31	.	.	.
umn.319510003935669	1960	1	METHOD	method	NN
umn.319510003935669	1960	2	OF	of	IN
umn.319510003935669	1960	3	COOKING	cooking	NN
umn.319510003935669	1960	4	AND	and	CC
umn.319510003935669	1960	5	NO	no	NN
umn.319510003935669	1960	6	.	.	.
umn.319510003935669	1961	1	OF	of	IN
umn.319510003935669	1961	2	HOURS	hours	NN
umn.319510003935669	1961	3	IN	in	IN
umn.319510003935669	1961	4	THE	the	DT
umn.319510003935669	1961	5	STOMACH	stomach	NN
umn.319510003935669	1961	6	.	.	.
umn.319510003935669	1962	1	FOOD	food	NN
umn.319510003935669	1962	2	.	.	.
umn.319510003935669	1963	1	How	how	WRB
umn.319510003935669	1963	2	COOKED	cooked	JJ
umn.319510003935669	1963	3	.	.	.
umn.319510003935669	1964	1	NO	no	UH
umn.319510003935669	1964	2	.	.	.
umn.319510003935669	1965	1	OF	of	IN
umn.319510003935669	1965	2	HOURS	hour	NNS
umn.319510003935669	1965	3	.	.	.
umn.319510003935669	1966	1	Rice	Rice	NNP
umn.319510003935669	1966	2	,	,	,
umn.319510003935669	1966	3	Boiled	boil	VBN
umn.319510003935669	1966	4	1	1	CD
umn.319510003935669	1966	5	Tripe	tripe	NN
umn.319510003935669	1966	6	,	,	,
umn.319510003935669	1966	7	soused	soused	JJ
umn.319510003935669	1966	8	,	,	,
umn.319510003935669	1966	9	Pigs	Pigs	NNPS
umn.319510003935669	1966	10	feet	foot	NNS
umn.319510003935669	1966	11	,	,	,
umn.319510003935669	1966	12	soused	soused	JJ
umn.319510003935669	1966	13	,	,	,
umn.319510003935669	1966	14	Trout	Trout	NNP
umn.319510003935669	1966	15	,	,	,
umn.319510003935669	1966	16	fresh	fresh	JJ
umn.319510003935669	1966	17	,	,	,
umn.319510003935669	1966	18	1	1	CD
umn.319510003935669	1966	19	1	1	CD
umn.319510003935669	1966	20	-	-	SYM
umn.319510003935669	1966	21	2	2	CD
umn.319510003935669	1966	22	Soup	Soup	NNP
umn.319510003935669	1966	23	,	,	,
umn.319510003935669	1966	24	barley	barley	NN
umn.319510003935669	1966	25	,	,	,
umn.319510003935669	1966	26	Eggs	eggs	NN
umn.319510003935669	1966	27	,	,	,
umn.319510003935669	1966	28	fresh	fresh	JJ
umn.319510003935669	1966	29	,	,	,
umn.319510003935669	1966	30	whipped	whip	VBN
umn.319510003935669	1966	31	,	,	,
umn.319510003935669	1966	32	Raw	Raw	NNP
umn.319510003935669	1966	33	Apples	Apples	NNPS
umn.319510003935669	1966	34	,	,	,
umn.319510003935669	1966	35	sweet	sweet	JJ
umn.319510003935669	1966	36	,	,	,
umn.319510003935669	1966	37	mellow	mellow	JJ
umn.319510003935669	1966	38	,	,	,
umn.319510003935669	1966	39	Venison	Venison	NNP
umn.319510003935669	1966	40	steak	steak	NN
umn.319510003935669	1966	41	,	,	,
umn.319510003935669	1966	42	Broiled	broil	VBN
umn.319510003935669	1966	43	,	,	,
umn.319510003935669	1966	44	Brains	Brains	NNPS
umn.319510003935669	1966	45	,	,	,
umn.319510003935669	1966	46	Boiled	boil	VBN
umn.319510003935669	1966	47	,	,	,
umn.319510003935669	1966	48	1	1	CD
umn.319510003935669	1966	49	3	3	CD
umn.319510003935669	1966	50	-	-	SYM
umn.319510003935669	1966	51	4	4	CD
umn.319510003935669	1966	52	Sago	Sago	NNP
umn.319510003935669	1966	53	,	,	,
umn.319510003935669	1966	54	Apples	Apples	NNP
umn.319510003935669	1966	55	,	,	,
umn.319510003935669	1966	56	hard	hard	JJ
umn.319510003935669	1966	57	,	,	,
umn.319510003935669	1966	58	sour	sour	JJ
umn.319510003935669	1966	59	,	,	,
umn.319510003935669	1966	60	Raw	Raw	NNP
umn.319510003935669	1966	61	,	,	,
umn.319510003935669	1966	62	Barley	Barley	NNP
umn.319510003935669	1966	63	,	,	,
umn.319510003935669	1966	64	Boiled	boil	VBN
umn.319510003935669	1966	65	,	,	,
umn.319510003935669	1966	66	Cabbage	cabbage	NN
umn.319510003935669	1966	67	with	with	IN
umn.319510003935669	1966	68	vinegar	vinegar	NN
umn.319510003935669	1966	69	,	,	,
umn.319510003935669	1966	70	Raw	Raw	NNP
umn.319510003935669	1966	71	,	,	,
umn.319510003935669	1966	72	Codfish	Codfish	NNP
umn.319510003935669	1966	73	,	,	,
umn.319510003935669	1966	74	cured	cure	VBN
umn.319510003935669	1966	75	,	,	,
umn.319510003935669	1966	76	dry	dry	JJ
umn.319510003935669	1966	77	,	,	,
umn.319510003935669	1966	78	Boiled	boil	VBN
umn.319510003935669	1966	79	,	,	,
umn.319510003935669	1966	80	Eggs	Eggs	NNP
umn.319510003935669	1966	81	,	,	,
umn.319510003935669	1966	82	unwhipped	unwhippe	VBN
umn.319510003935669	1966	83	,	,	,
umn.319510003935669	1966	84	Raw	Raw	NNP
umn.319510003935669	1966	85	,	,	,
umn.319510003935669	1966	86	66	66	CD
umn.319510003935669	1966	87	66	66	CD
umn.319510003935669	1966	88	2	2	CD
umn.319510003935669	1966	89	6	6	CD
umn.319510003935669	1966	90	APPENDIX	APPENDIX	NNP
umn.319510003935669	1966	91	101	101	CD
umn.319510003935669	1966	92	2	2	CD
umn.319510003935669	1966	93	66	66	CD
umn.319510003935669	1966	94	2	2	CD
umn.319510003935669	1966	95	1	1	CD
umn.319510003935669	1966	96	-	-	SYM
umn.319510003935669	1966	97	4	4	CD
umn.319510003935669	1966	98	2	2	CD
umn.319510003935669	1966	99	1.2	1.2	CD
umn.319510003935669	1966	100	2	2	CD
umn.319510003935669	1966	101	3	3	CD
umn.319510003935669	1966	102	-	-	SYM
umn.319510003935669	1966	103	4	4	CD
umn.319510003935669	1966	104	Liver	Liver	NNP
umn.319510003935669	1966	105	,	,	,
umn.319510003935669	1966	106	ox	ox	NN
umn.319510003935669	1966	107	,	,	,
umn.319510003935669	1966	108	fresh	fresh	JJ
umn.319510003935669	1966	109	,	,	,
umn.319510003935669	1966	110	Boiled	boiled	JJ
umn.319510003935669	1966	111	,	,	,
umn.319510003935669	1966	112	Milk	milk	NN
umn.319510003935669	1966	113	,	,	,
umn.319510003935669	1966	114	Tapioca	tapioca	NN
umn.319510003935669	1966	115	,	,	,
umn.319510003935669	1966	116	Turkey	Turkey	NNP
umn.319510003935669	1966	117	,	,	,
umn.319510003935669	1966	118	wild	wild	JJ
umn.319510003935669	1966	119	,	,	,
umn.319510003935669	1966	120	Roasted	roasted	JJ
umn.319510003935669	1966	121	,	,	,
umn.319510003935669	1966	122	Eggs	Eggs	NNP
umn.319510003935669	1966	123	,	,	,
umn.319510003935669	1966	124	Turkey	Turkey	NNP
umn.319510003935669	1966	125	,	,	,
umn.319510003935669	1966	126	domestic	domestic	JJ
umn.319510003935669	1966	127	,	,	,
umn.319510003935669	1966	128	Boiled	boil	VBN
umn.319510003935669	1966	129	,	,	,
umn.319510003935669	1966	130	Milk	Milk	NNP
umn.319510003935669	1966	131	,	,	,
umn.319510003935669	1966	132	Raw	Raw	NNP
umn.319510003935669	1966	133	,	,	,
umn.319510003935669	1966	134	Beans	Beans	NNPS
umn.319510003935669	1966	135	,	,	,
umn.319510003935669	1966	136	pod	pod	NN
umn.319510003935669	1966	137	,	,	,
umn.319510003935669	1966	138	Boiled	Boiled	NNP
umn.319510003935669	1966	139	,	,	,
umn.319510003935669	1966	140	Cabbage	Cabbage	NNP
umn.319510003935669	1966	141	,	,	,
umn.319510003935669	1966	142	without	without	IN
umn.319510003935669	1966	143	vinegar	vinegar	NN
umn.319510003935669	1966	144	,	,	,
umn.319510003935669	1966	145	Raw	Raw	NNP
umn.319510003935669	1966	146	,	,	,
umn.319510003935669	1966	147	Gelatin	Gelatin	NNP
umn.319510003935669	1966	148	,	,	,
umn.319510003935669	1966	149	Boiled	boil	VBN
umn.319510003935669	1966	150	,	,	,
umn.319510003935669	1966	151	Hash	hash	NN
umn.319510003935669	1966	152	,	,	,
umn.319510003935669	1966	153	meat	meat	NN
umn.319510003935669	1966	154	and	and	CC
umn.319510003935669	1966	155	vegetable	vegetable	NN
umn.319510003935669	1966	156	,	,	,
umn.319510003935669	1966	157	Warmed	Warmed	NNP
umn.319510003935669	1966	158	,	,	,
umn.319510003935669	1966	159	Lamb	Lamb	NNP
umn.319510003935669	1966	160	,	,	,
umn.319510003935669	1966	161	fresh	fresh	JJ
umn.319510003935669	1966	162	,	,	,
umn.319510003935669	1966	163	Broiled	Broiled	NNP
umn.319510003935669	1966	164	,	,	,
umn.319510003935669	1966	165	Parsnips	Parsnips	NNPS
umn.319510003935669	1966	166	,	,	,
umn.319510003935669	1966	167	Boiled	boil	VBN
umn.319510003935669	1966	168	,	,	,
umn.319510003935669	1966	169	Pig	Pig	NNP
umn.319510003935669	1966	170	,	,	,
umn.319510003935669	1966	171	young	young	JJ
umn.319510003935669	1966	172	,	,	,
umn.319510003935669	1966	173	Roasted	roasted	JJ
umn.319510003935669	1966	174	,	,	,
umn.319510003935669	1966	175	Potatoes	Potatoes	NNP
umn.319510003935669	1966	176	,	,	,
umn.319510003935669	1966	177	Baked	Baked	NNP
umn.319510003935669	1966	178	,	,	,
umn.319510003935669	1966	179	Sponge	Sponge	NNP
umn.319510003935669	1966	180	cake	cake	NN
umn.319510003935669	1966	181	,	,	,
umn.319510003935669	1966	182	Beef	Beef	NNP
umn.319510003935669	1966	183	,	,	,
umn.319510003935669	1966	184	with	with	IN
umn.319510003935669	1966	185	salt	salt	NN
umn.319510003935669	1966	186	only	only	RB
umn.319510003935669	1966	187	,	,	,
umn.319510003935669	1966	188	Boiled	boil	VBN
umn.319510003935669	1966	189	,	,	,
umn.319510003935669	1966	190	Chickens	Chickens	NNPS
umn.319510003935669	1966	191	,	,	,
umn.319510003935669	1966	192	full	full	JJ
umn.319510003935669	1966	193	grown	grown	NN
umn.319510003935669	1966	194	,	,	,
umn.319510003935669	1966	195	Fricassee	Fricassee	NNP
umn.319510003935669	1966	196	,	,	,
umn.319510003935669	1966	197	Corncake	Corncake	NNP
umn.319510003935669	1966	198	,	,	,
umn.319510003935669	1966	199	Baked	Baked	NNP
umn.319510003935669	1966	200	,	,	,
umn.319510003935669	1966	201	Custard	Custard	NNP
umn.319510003935669	1966	202	,	,	,
umn.319510003935669	1966	203	Apple	Apple	NNP
umn.319510003935669	1966	204	Dumpling	Dumpling	NNP
umn.319510003935669	1966	205	,	,	,
umn.319510003935669	1966	206	Boiled	boil	VBN
umn.319510003935669	1966	207	,	,	,
umn.319510003935669	1966	208	Bass	Bass	NNP
umn.319510003935669	1966	209	,	,	,
umn.319510003935669	1966	210	striped	striped	JJ
umn.319510003935669	1966	211	,	,	,
umn.319510003935669	1966	212	fresh	fresh	JJ
umn.319510003935669	1966	213	,	,	,
umn.319510003935669	1966	214	Broiled	Broiled	NNP
umn.319510003935669	1966	215	,	,	,
umn.319510003935669	1966	216	Beef	Beef	NNP
umn.319510003935669	1966	217	,	,	,
umn.319510003935669	1966	218	lean	lean	JJ
umn.319510003935669	1966	219	,	,	,
umn.319510003935669	1966	220	fresh	fresh	JJ
umn.319510003935669	1966	221	,	,	,
umn.319510003935669	1966	222	Raw	Raw	NNP
umn.319510003935669	1966	223	,	,	,
umn.319510003935669	1966	224	Beef	Beef	NNP
umn.319510003935669	1966	225	steak	steak	NN
umn.319510003935669	1966	226	,	,	,
umn.319510003935669	1966	227	Broiled	Broiled	NNP
umn.319510003935669	1966	228	,	,	,
umn.319510003935669	1966	229	Chicken	Chicken	NNP
umn.319510003935669	1966	230	soup	soup	NN
umn.319510003935669	1966	231	,	,	,
umn.319510003935669	1966	232	Boiled	boil	VBN
umn.319510003935669	1966	233	,	,	,
umn.319510003935669	1966	234	Eggs	Eggs	NNP
umn.319510003935669	1966	235	,	,	,
umn.319510003935669	1966	236	Soft	Soft	NNP
umn.319510003935669	1966	237	-	-	HYPH
umn.319510003935669	1966	238	boiled	boil	VBN
umn.319510003935669	1966	239	,	,	,
umn.319510003935669	1966	240	Mutton	Mutton	NNP
umn.319510003935669	1966	241	,	,	,
umn.319510003935669	1966	242	fresh	fresh	JJ
umn.319510003935669	1966	243	,	,	,
umn.319510003935669	1966	244	Boiled	boiled	JJ
umn.319510003935669	1966	245	or	or	CC
umn.319510003935669	1966	246	broiled	broil	VBN
umn.319510003935669	1966	247	,	,	,
umn.319510003935669	1966	248	Pork	Pork	NNP
umn.319510003935669	1966	249	,	,	,
umn.319510003935669	1966	250	recently	recently	RB
umn.319510003935669	1966	251	salted	salt	VBN
umn.319510003935669	1966	252	,	,	,
umn.319510003935669	1966	253	Boiled	boil	VBN
umn.319510003935669	1966	254	,	,	,
umn.319510003935669	1966	255	Pork	Pork	NNP
umn.319510003935669	1966	256	,	,	,
umn.319510003935669	1966	257	Stewed	Stewed	NNP
umn.319510003935669	1966	258	,	,	,
umn.319510003935669	1966	259	Soup	Soup	NNP
umn.319510003935669	1966	260	,	,	,
umn.319510003935669	1966	261	beans	bean	NNS
umn.319510003935669	1966	262	,	,	,
umn.319510003935669	1966	263	Boiled	boil	VBN
umn.319510003935669	1966	264	,	,	,
umn.319510003935669	1966	265	Pork	Pork	NNP
umn.319510003935669	1966	266	steak	steak	NN
umn.319510003935669	1966	267	,	,	,
umn.319510003935669	1966	268	Broiled	Broiled	NNP
umn.319510003935669	1966	269	,	,	,
umn.319510003935669	1966	270	Oysters	Oysters	NNPS
umn.319510003935669	1966	271	,	,	,
umn.319510003935669	1966	272	Roasted	roast	VBN
umn.319510003935669	1966	273	,	,	,
umn.319510003935669	1966	274	Mutton	Mutton	NNP
umn.319510003935669	1966	275	,	,	,
umn.319510003935669	1966	276	Bread	Bread	NNP
umn.319510003935669	1966	277	,	,	,
umn.319510003935669	1966	278	corn	corn	NN
umn.319510003935669	1966	279	.	.	.
umn.319510003935669	1967	1	Baked	Baked	NNP
umn.319510003935669	1967	2	,	,	,
umn.319510003935669	1967	3	Carrots	Carrots	NNPS
umn.319510003935669	1967	4	,	,	,
umn.319510003935669	1967	5	orange	orange	NN
umn.319510003935669	1967	6	,	,	,
umn.319510003935669	1967	7	Boiled	boil	VBN
umn.319510003935669	1967	8	,	,	,
umn.319510003935669	1967	9	Beef	Beef	NNP
umn.319510003935669	1967	10	,	,	,
umn.319510003935669	1967	11	fresh	fresh	JJ
umn.319510003935669	1967	12	,	,	,
umn.319510003935669	1967	13	Roasted	roasted	JJ
umn.319510003935669	1967	14	,	,	,
umn.319510003935669	1967	15	3	3	CD
umn.319510003935669	1967	16	3	3	CD
umn.319510003935669	1967	17	1.4	1.4	CD
umn.319510003935669	1967	18	66	66	CD
umn.319510003935669	1967	19	3	3	CD
umn.319510003935669	1967	20	1	1	CD
umn.319510003935669	1967	21	-	-	SYM
umn.319510003935669	1967	22	2	2	CD
umn.319510003935669	1967	23	APPENDIX	APPENDIX	NNP
umn.319510003935669	1967	24	103	103	CD
umn.319510003935669	1967	25	D.	D.	NNP
umn.319510003935669	1967	26	Combustion	Combustion	NNP
umn.319510003935669	1967	27	,	,	,
umn.319510003935669	1967	28	Respiration	Respiration	NNP
umn.319510003935669	1967	29	,	,	,
umn.319510003935669	1967	30	and	and	CC
umn.319510003935669	1967	31	Ventilation	ventilation	NN
umn.319510003935669	1967	32	.	.	.
umn.319510003935669	1968	1	COMBUSTION	COMBUSTION	NNP
umn.319510003935669	1968	2	is	be	VBZ
umn.319510003935669	1968	3	but	but	CC
umn.319510003935669	1968	4	another	another	DT
umn.319510003935669	1968	5	name	name	NN
umn.319510003935669	1968	6	for	for	IN
umn.319510003935669	1968	7	fire	fire	NN
umn.319510003935669	1968	8	.	.	.
umn.319510003935669	1969	1	It	-PRON-	PRP
umn.319510003935669	1969	2	is	be	VBZ
umn.319510003935669	1969	3	pro-	pro-	JJ
umn.319510003935669	1969	4	duced	duce	VBN
umn.319510003935669	1969	5	by	by	IN
umn.319510003935669	1969	6	the	the	DT
umn.319510003935669	1969	7	union	union	NN
umn.319510003935669	1969	8	of	of	IN
umn.319510003935669	1969	9	some	some	DT
umn.319510003935669	1969	10	substance	substance	NN
umn.319510003935669	1969	11	,	,	,
umn.319510003935669	1969	12	called	call	VBN
umn.319510003935669	1969	13	fuel	fuel	NN
umn.319510003935669	1969	14	,	,	,
umn.319510003935669	1969	15	with	with	IN
umn.319510003935669	1969	16	the	the	DT
umn.319510003935669	1969	17	oxygen	oxygen	NN
umn.319510003935669	1969	18	of	of	IN
umn.319510003935669	1969	19	the	the	DT
umn.319510003935669	1969	20	air	air	NN
umn.319510003935669	1969	21	.	.	.
umn.319510003935669	1970	1	Before	before	IN
umn.319510003935669	1970	2	any	any	DT
umn.319510003935669	1970	3	substance	substance	NN
umn.319510003935669	1970	4	can	can	MD
umn.319510003935669	1970	5	unite	unite	VB
umn.319510003935669	1970	6	with	with	IN
umn.319510003935669	1970	7	oxygen	oxygen	NN
umn.319510003935669	1970	8	,	,	,
umn.319510003935669	1970	9	the	the	DT
umn.319510003935669	1970	10	substance	substance	NN
umn.319510003935669	1970	11	must	must	MD
umn.319510003935669	1970	12	be	be	VB
umn.319510003935669	1970	13	heated	heat	VBN
umn.319510003935669	1970	14	to	to	IN
umn.319510003935669	1970	15	its	-PRON-	PRP$
umn.319510003935669	1970	16	"	"	``
umn.319510003935669	1970	17	burning	burn	VBG
umn.319510003935669	1970	18	"	"	''
umn.319510003935669	1970	19	temperature	temperature	NN
umn.319510003935669	1970	20	;	;	:
umn.319510003935669	1970	21	and	and	CC
umn.319510003935669	1970	22	to	to	TO
umn.319510003935669	1970	23	produce	produce	VB
umn.319510003935669	1970	24	flame	flame	NN
umn.319510003935669	1970	25	,	,	,
umn.319510003935669	1970	26	the	the	DT
umn.319510003935669	1970	27	fuel	fuel	NN
umn.319510003935669	1970	28	must	must	MD
umn.319510003935669	1970	29	be	be	VB
umn.319510003935669	1970	30	con	con	JJ
umn.319510003935669	1970	31	:	:	:
umn.319510003935669	1970	32	verted	verte	VBN
umn.319510003935669	1970	33	into	into	IN
umn.319510003935669	1970	34	a	a	DT
umn.319510003935669	1970	35	gas	gas	NN
umn.319510003935669	1970	36	.	.	.
umn.319510003935669	1971	1	The	the	DT
umn.319510003935669	1971	2	gas	gas	NN
umn.319510003935669	1971	3	unites	unite	VBZ
umn.319510003935669	1971	4	with	with	IN
umn.319510003935669	1971	5	the	the	DT
umn.319510003935669	1971	6	oxygen	oxygen	NN
umn.319510003935669	1971	7	in	in	IN
umn.319510003935669	1971	8	the	the	DT
umn.319510003935669	1971	9	air	air	NN
umn.319510003935669	1971	10	,	,	,
umn.319510003935669	1971	11	and	and	CC
umn.319510003935669	1971	12	ignites	ignite	VBZ
umn.319510003935669	1971	13	;	;	:
umn.319510003935669	1971	14	a	a	DT
umn.319510003935669	1971	15	flame	flame	NN
umn.319510003935669	1971	16	being	be	VBG
umn.319510003935669	1971	17	the	the	DT
umn.319510003935669	1971	18	result	result	NN
umn.319510003935669	1971	19	.	.	.
umn.319510003935669	1972	1	A	a	DT
umn.319510003935669	1972	2	flame	flame	NN
umn.319510003935669	1972	3	is	be	VBZ
umn.319510003935669	1972	4	burn-	burn-	FW
umn.319510003935669	1972	5	ing	ing	DT
umn.319510003935669	1972	6	gas	gas	NN
umn.319510003935669	1972	7	.	.	.
umn.319510003935669	1973	1	After	after	IN
umn.319510003935669	1973	2	all	all	PDT
umn.319510003935669	1973	3	the	the	DT
umn.319510003935669	1973	4	gas	gas	NN
umn.319510003935669	1973	5	is	be	VBZ
umn.319510003935669	1973	6	burned	burn	VBN
umn.319510003935669	1973	7	,	,	,
umn.319510003935669	1973	8	what	what	WP
umn.319510003935669	1973	9	is	be	VBZ
umn.319510003935669	1973	10	left	leave	VBN
umn.319510003935669	1973	11	of	of	IN
umn.319510003935669	1973	12	the	the	DT
umn.319510003935669	1973	13	fuel	fuel	NN
umn.319510003935669	1973	14	is	be	VBZ
umn.319510003935669	1973	15	called	call	VBN
umn.319510003935669	1973	16	ash	ash	NN
umn.319510003935669	1973	17	.	.	.
umn.319510003935669	1974	1	Oxygen	oxygen	NN
umn.319510003935669	1974	2	is	be	VBZ
umn.319510003935669	1974	3	by	by	IN
umn.319510003935669	1974	4	far	far	RB
umn.319510003935669	1974	5	the	the	DT
umn.319510003935669	1974	6	most	most	RBS
umn.319510003935669	1974	7	abundant	abundant	JJ
umn.319510003935669	1974	8	element	element	NN
umn.319510003935669	1974	9	of	of	IN
umn.319510003935669	1974	10	the	the	DT
umn.319510003935669	1974	11	globe	globe	NN
umn.319510003935669	1974	12	;	;	,
umn.319510003935669	1974	13	constituting	constitute	VBG
umn.319510003935669	1974	14	from	from	IN
umn.319510003935669	1974	15	two	two	CD
umn.319510003935669	1974	16	-	-	HYPH
umn.319510003935669	1974	17	thirds	third	NNS
umn.319510003935669	1974	18	to	to	IN
umn.319510003935669	1974	19	three	three	CD
umn.319510003935669	1974	20	-	-	HYPH
umn.319510003935669	1974	21	fourths	fourth	NNS
umn.319510003935669	1974	22	of	of	IN
umn.319510003935669	1974	23	its	-PRON-	PRP$
umn.319510003935669	1974	24	entire	entire	JJ
umn.319510003935669	1974	25	substance	substance	NN
umn.319510003935669	1974	26	.	.	.
umn.319510003935669	1975	1	It	-PRON-	PRP
umn.319510003935669	1975	2	is	be	VBZ
umn.319510003935669	1975	3	invisible	invisible	JJ
umn.319510003935669	1975	4	,	,	,
umn.319510003935669	1975	5	odorless	odorless	JJ
umn.319510003935669	1975	6	,	,	,
umn.319510003935669	1975	7	and	and	CC
umn.319510003935669	1975	8	tasteless	tasteless	JJ
umn.319510003935669	1975	9	,	,	,
umn.319510003935669	1975	10	and	and	CC
umn.319510003935669	1975	11	constitutes	constitute	VBZ
umn.319510003935669	1975	12	from	from	IN
umn.319510003935669	1975	13	one	one	CD
umn.319510003935669	1975	14	-	-	HYPH
umn.319510003935669	1975	15	fifth	fifth	NN
umn.319510003935669	1975	16	to	to	IN
umn.319510003935669	1975	17	one	one	CD
umn.319510003935669	1975	18	-	-	HYPH
umn.319510003935669	1975	19	third	third	NN
umn.319510003935669	1975	20	the	the	DT
umn.319510003935669	1975	21	entire	entire	JJ
umn.319510003935669	1975	22	atmos-	atmos-	JJ
umn.319510003935669	1975	23	phere	phere	RB
umn.319510003935669	1975	24	,	,	,
umn.319510003935669	1975	25	of	of	IN
umn.319510003935669	1975	26	which	which	WDT
umn.319510003935669	1975	27	it	-PRON-	PRP
umn.319510003935669	1975	28	is	be	VBZ
umn.319510003935669	1975	29	the	the	DT
umn.319510003935669	1975	30	active	active	JJ
umn.319510003935669	1975	31	element	element	NN
umn.319510003935669	1975	32	;	;	:
umn.319510003935669	1975	33	nitrogen	nitrogen	NN
umn.319510003935669	1975	34	being	be	VBG
umn.319510003935669	1975	35	a	a	DT
umn.319510003935669	1975	36	diluant	diluant	NN
umn.319510003935669	1975	37	for	for	IN
umn.319510003935669	1975	38	the	the	DT
umn.319510003935669	1975	39	oxygen	oxygen	NN
umn.319510003935669	1975	40	.	.	.
umn.319510003935669	1976	1	It	-PRON-	PRP
umn.319510003935669	1976	2	is	be	VBZ
umn.319510003935669	1976	3	consumed	consume	VBN
umn.319510003935669	1976	4	by	by	IN
umn.319510003935669	1976	5	all	all	DT
umn.319510003935669	1976	6	animals	animal	NNS
umn.319510003935669	1976	7	,	,	,
umn.319510003935669	1976	8	and	and	CC
umn.319510003935669	1976	9	there	there	EX
umn.319510003935669	1976	10	can	can	MD
umn.319510003935669	1976	11	be	be	VB
umn.319510003935669	1976	12	no	no	DT
umn.319510003935669	1976	13	life	life	NN
umn.319510003935669	1976	14	without	without	IN
umn.319510003935669	1976	15	it	-PRON-	PRP
umn.319510003935669	1976	16	.	.	.
umn.319510003935669	1977	1	It	-PRON-	PRP
umn.319510003935669	1977	2	enters	enter	VBZ
umn.319510003935669	1977	3	the	the	DT
umn.319510003935669	1977	4	body	body	NN
umn.319510003935669	1977	5	through	through	IN
umn.319510003935669	1977	6	the	the	DT
umn.319510003935669	1977	7	mouth	mouth	NN
umn.319510003935669	1977	8	and	and	CC
umn.319510003935669	1977	9	nose	nose	NN
umn.319510003935669	1977	10	,	,	,
umn.319510003935669	1977	11	in	in	IN
umn.319510003935669	1977	12	the	the	DT
umn.319510003935669	1977	13	air	air	NN
umn.319510003935669	1977	14	inhaled	inhale	VBD
umn.319510003935669	1977	15	,	,	,
umn.319510003935669	1977	16	and	and	CC
umn.319510003935669	1977	17	also	also	RB
umn.319510003935669	1977	18	with	with	IN
umn.319510003935669	1977	19	the	the	DT
umn.319510003935669	1977	20	food	food	NN
umn.319510003935669	1977	21	taken	take	VBN
umn.319510003935669	1977	22	.	.	.
umn.319510003935669	1978	1	In	in	IN
umn.319510003935669	1978	2	the	the	DT
umn.319510003935669	1978	3	first	first	JJ
umn.319510003935669	1978	4	case	case	NN
umn.319510003935669	1978	5	it	-PRON-	PRP
umn.319510003935669	1978	6	enters	enter	VBZ
umn.319510003935669	1978	7	the	the	DT
umn.319510003935669	1978	8	lungs	lung	NNS
umn.319510003935669	1978	9	,	,	,
umn.319510003935669	1978	10	and	and	CC
umn.319510003935669	1978	11	in	in	IN
umn.319510003935669	1978	12	the	the	DT
umn.319510003935669	1978	13	second	second	JJ
umn.319510003935669	1978	14	,	,	,
umn.319510003935669	1978	15	the	the	DT
umn.319510003935669	1978	16	stomach	stomach	NN
umn.319510003935669	1978	17	;	;	:
umn.319510003935669	1978	18	and	and	CC
umn.319510003935669	1978	19	performs	perform	VBZ
umn.319510003935669	1978	20	certain	certain	JJ
umn.319510003935669	1978	21	specific	specific	JJ
umn.319510003935669	1978	22	functions	function	NNS
umn.319510003935669	1978	23	in	in	IN
umn.319510003935669	1978	24	each	each	DT
umn.319510003935669	1978	25	case	case	NN
umn.319510003935669	1978	26	.	.	.
umn.319510003935669	1979	1	Within	within	IN
umn.319510003935669	1979	2	the	the	DT
umn.319510003935669	1979	3	body	body	NN
umn.319510003935669	1979	4	,	,	,
umn.319510003935669	1979	5	it	-PRON-	PRP
umn.319510003935669	1979	6	enters	enter	VBZ
umn.319510003935669	1979	7	into	into	IN
umn.319510003935669	1979	8	combination	combination	NN
umn.319510003935669	1979	9	with	with	IN
umn.319510003935669	1979	10	the	the	DT
umn.319510003935669	1979	11	carbon	carbon	NN
umn.319510003935669	1979	12	in	in	IN
umn.319510003935669	1979	13	the	the	DT
umn.319510003935669	1979	14	different	different	JJ
umn.319510003935669	1979	15	tissues	tissue	NNS
umn.319510003935669	1979	16	,	,	,
umn.319510003935669	1979	17	and	and	CC
umn.319510003935669	1979	18	actually	actually	RB
umn.319510003935669	1979	19	burns	burn	VBZ
umn.319510003935669	1979	20	out	out	RP
umn.319510003935669	1979	21	the	the	DT
umn.319510003935669	1979	22	broken	break	VBN
umn.319510003935669	1979	23	down	down	RP
umn.319510003935669	1979	24	tissue	tissue	NN
umn.319510003935669	1979	25	cells	cell	NNS
umn.319510003935669	1979	26	within	within	IN
umn.319510003935669	1979	27	the	the	DT
umn.319510003935669	1979	28	blood	blood	NN
umn.319510003935669	1979	29	vessels	vessel	NNS
umn.319510003935669	1979	30	;	;	:
umn.319510003935669	1979	31	and	and	CC
umn.319510003935669	1979	32	,	,	,
umn.319510003935669	1979	33	in	in	IN
umn.319510003935669	1979	34	so	so	RB
umn.319510003935669	1979	35	doing	do	VBG
umn.319510003935669	1979	36	,	,	,
umn.319510003935669	1979	37	it	-PRON-	PRP
umn.319510003935669	1979	38	sets	set	VBZ
umn.319510003935669	1979	39	free	free	JJ
umn.319510003935669	1979	40	from	from	IN
umn.319510003935669	1979	41	the	the	DT
umn.319510003935669	1979	42	carbon	carbon	NN
umn.319510003935669	1979	43	in	in	IN
umn.319510003935669	1979	44	the	the	DT
umn.319510003935669	1979	45	blood	blood	NN
umn.319510003935669	1979	46	,	,	,
umn.319510003935669	1979	47	a	a	DT
umn.319510003935669	1979	48	gas	gas	NN
umn.319510003935669	1979	49	called	call	VBN
umn.319510003935669	1979	50	carbonic	carbonic	JJ
umn.319510003935669	1979	51	acid	acid	NN
umn.319510003935669	1979	52	gas	gas	NN
umn.319510003935669	1979	53	,	,	,
umn.319510003935669	1979	54	which	which	WDT
umn.319510003935669	1979	55	is	be	VBZ
umn.319510003935669	1979	56	thrown	throw	VBN
umn.319510003935669	1979	57	off	off	RP
umn.319510003935669	1979	58	in	in	IN
umn.319510003935669	1979	59	the	the	DT
umn.319510003935669	1979	60	ex	ex	NN
umn.319510003935669	1979	61	.	.	.
umn.319510003935669	1980	1	haled	hale	VBN
umn.319510003935669	1980	2	air	air	NN
umn.319510003935669	1980	3	from	from	IN
umn.319510003935669	1980	4	the	the	DT
umn.319510003935669	1980	5	lungs	lung	NNS
umn.319510003935669	1980	6	.	.	.
umn.319510003935669	1981	1	In	in	IN
umn.319510003935669	1981	2	this	this	DT
umn.319510003935669	1981	3	process	process	NN
umn.319510003935669	1981	4	,	,	,
umn.319510003935669	1981	5	the	the	DT
umn.319510003935669	1981	6	oxygen	oxygen	NN
umn.319510003935669	1981	7	produces	produce	VBZ
umn.319510003935669	1981	8	the	the	DT
umn.319510003935669	1981	9	heat	heat	NN
umn.319510003935669	1981	10	and	and	CC
umn.319510003935669	1981	11	energy	energy	NN
umn.319510003935669	1981	12	necessary	necessary	JJ
umn.319510003935669	1981	13	to	to	TO
umn.319510003935669	1981	14	perform	perform	VB
umn.319510003935669	1981	15	all	all	PDT
umn.319510003935669	1981	16	the	the	DT
umn.319510003935669	1981	17	involuntary	involuntary	JJ
umn.319510003935669	1981	18	and	and	CC
umn.319510003935669	1981	19	voluntary	voluntary	JJ
umn.319510003935669	1981	20	functions	function	NNS
umn.319510003935669	1981	21	of	of	IN
umn.319510003935669	1981	22	the	the	DT
umn.319510003935669	1981	23	body	body	NN
umn.319510003935669	1981	24	.	.	.
umn.319510003935669	1982	1	The	the	DT
umn.319510003935669	1982	2	carbon	carbon	NN
umn.319510003935669	1982	3	enters	enter	VBZ
umn.319510003935669	1982	4	the	the	DT
umn.319510003935669	1982	5	body	body	NN
umn.319510003935669	1982	6	in	in	IN
umn.319510003935669	1982	7	the	the	DT
umn.319510003935669	1982	8	foods	food	NNS
umn.319510003935669	1982	9	eaten	eat	VBN
umn.319510003935669	1982	10	;	;	:
umn.319510003935669	1982	11	occurring	occur	VBG
umn.319510003935669	1982	12	in	in	IN
umn.319510003935669	1982	13	all	all	DT
umn.319510003935669	1982	14	proteids	proteid	NNS
umn.319510003935669	1982	15	,	,	,
umn.319510003935669	1982	16	fats	fat	NNS
umn.319510003935669	1982	17	,	,	,
umn.319510003935669	1982	18	and	and	CC
umn.319510003935669	1982	19	carbo	carbo	NN
umn.319510003935669	1982	20	-	-	HYPH
umn.319510003935669	1982	21	hydrates	hydrate	NNS
umn.319510003935669	1982	22	(	(	-LRB-
umn.319510003935669	1982	23	See	see	VB
umn.319510003935669	1982	24	"	"	``
umn.319510003935669	1982	25	table	table	NN
umn.319510003935669	1982	26	"	"	''
umn.319510003935669	1982	27	,	,	,
umn.319510003935669	1982	28	page	page	NN
umn.319510003935669	1982	29	89	89	CD
umn.319510003935669	1982	30	)	)	-RRB-
umn.319510003935669	1982	31	;	;	:
umn.319510003935669	1982	32	but	but	CC
umn.319510003935669	1982	33	without	without	IN
umn.319510003935669	1982	34	the	the	DT
umn.319510003935669	1982	35	presence	presence	NN
umn.319510003935669	1982	36	of	of	IN
umn.319510003935669	1982	37	oxygen	oxygen	NN
umn.319510003935669	1982	38	in	in	IN
umn.319510003935669	1982	39	the	the	DT
umn.319510003935669	1982	40	system	system	NN
umn.319510003935669	1982	41	,	,	,
umn.319510003935669	1982	42	it	-PRON-	PRP
umn.319510003935669	1982	43	would	would	MD
umn.319510003935669	1982	44	lie	lie	VB
umn.319510003935669	1982	45	dormant	dormant	JJ
umn.319510003935669	1982	46	.	.	.
umn.319510003935669	1983	1	United	United	NNP
umn.319510003935669	1983	2	with	with	IN
umn.319510003935669	1983	3	oxygen	oxygen	NN
umn.319510003935669	1983	4	,	,	,
umn.319510003935669	1983	5	the	the	DT
umn.319510003935669	1983	6	combination	combination	NN
umn.319510003935669	1983	7	performs	perform	VBZ
umn.319510003935669	1983	8	the	the	DT
umn.319510003935669	1983	9	functions	function	NNS
umn.319510003935669	1983	10	of	of	IN
umn.319510003935669	1983	11	animal	animal	NN
umn.319510003935669	1983	12	life	life	NN
umn.319510003935669	1983	13	.	.	.
umn.319510003935669	1984	1	RESPIRATION	respiration	NN
umn.319510003935669	1984	2	,	,	,
umn.319510003935669	1984	3	mechanically	mechanically	RB
umn.319510003935669	1984	4	considered	consider	VBN
umn.319510003935669	1984	5	,	,	,
umn.319510003935669	1984	6	consists	consist	VBZ
umn.319510003935669	1984	7	of	of	IN
umn.319510003935669	1984	8	the	the	DT
umn.319510003935669	1984	9	compound	compound	JJ
umn.319510003935669	1984	10	act	act	NN
umn.319510003935669	1984	11	of	of	IN
umn.319510003935669	1984	12	inhaling	inhale	VBG
umn.319510003935669	1984	13	and	and	CC
umn.319510003935669	1984	14	exhaling	exhale	VBG
umn.319510003935669	1984	15	air	air	NN
umn.319510003935669	1984	16	;	;	,
umn.319510003935669	1984	17	commonly	commonly	RB
umn.319510003935669	1984	18	called	call	VBN
umn.319510003935669	1984	19	breathing	breathing	NN
umn.319510003935669	1984	20	.	.	.
umn.319510003935669	1985	1	The	the	DT
umn.319510003935669	1985	2	mission	mission	NN
umn.319510003935669	1985	3	of	of	IN
umn.319510003935669	1985	4	respiration	respiration	NN
umn.319510003935669	1985	5	is	be	VBZ
umn.319510003935669	1985	6	to	to	TO
umn.319510003935669	1985	7	“	"	``
umn.319510003935669	1985	8	purify	purify	VB
umn.319510003935669	1985	9	the	the	DT
umn.319510003935669	1985	10	blood	blood	NN
umn.319510003935669	1985	11	"	"	''
umn.319510003935669	1985	12	;	;	:
umn.319510003935669	1985	13	that	that	RB
umn.319510003935669	1985	14	is	is	RB
umn.319510003935669	1985	15	,	,	,
umn.319510003935669	1985	16	to	to	TO
umn.319510003935669	1985	17	burn	burn	VB
umn.319510003935669	1985	18	up	up	RP
umn.319510003935669	1985	19	its	-PRON-	PRP$
umn.319510003935669	1985	20	waste	waste	NN
umn.319510003935669	1985	21	matter	matter	NN
umn.319510003935669	1985	22	.	.	.
umn.319510003935669	1986	1	104	104	CD
umn.319510003935669	1986	2	DOMESTIC	domestic	JJ
umn.319510003935669	1986	3	SCIENCE	science	NN
umn.319510003935669	1986	4	From	from	IN
umn.319510003935669	1986	5	all	all	DT
umn.319510003935669	1986	6	parts	part	NNS
umn.319510003935669	1986	7	of	of	IN
umn.319510003935669	1986	8	the	the	DT
umn.319510003935669	1986	9	body	body	NN
umn.319510003935669	1986	10	the	the	DT
umn.319510003935669	1986	11	blood	blood	NN
umn.319510003935669	1986	12	comes	come	VBZ
umn.319510003935669	1986	13	pouring	pour	VBG
umn.319510003935669	1986	14	in	in	IN
umn.319510003935669	1986	15	dark	dark	JJ
umn.319510003935669	1986	16	red	red	JJ
umn.319510003935669	1986	17	floods	flood	NNS
umn.319510003935669	1986	18	into	into	IN
umn.319510003935669	1986	19	the	the	DT
umn.319510003935669	1986	20	heart	heart	NN
umn.319510003935669	1986	21	,	,	,
umn.319510003935669	1986	22	which	which	WDT
umn.319510003935669	1986	23	acts	act	VBZ
umn.319510003935669	1986	24	as	as	IN
umn.319510003935669	1986	25	a	a	DT
umn.319510003935669	1986	26	double	double	JJ
umn.319510003935669	1986	27	force-	force-	NN
umn.319510003935669	1986	28	pump	pump	NN
umn.319510003935669	1986	29	,	,	,
umn.319510003935669	1986	30	driving	drive	VBG
umn.319510003935669	1986	31	the	the	DT
umn.319510003935669	1986	32	blood	blood	NN
umn.319510003935669	1986	33	to	to	IN
umn.319510003935669	1986	34	the	the	DT
umn.319510003935669	1986	35	lungs	lung	NNS
umn.319510003935669	1986	36	and	and	CC
umn.319510003935669	1986	37	over	over	IN
umn.319510003935669	1986	38	the	the	DT
umn.319510003935669	1986	39	body	body	NN
umn.319510003935669	1986	40	with	with	IN
umn.319510003935669	1986	41	each	each	DT
umn.319510003935669	1986	42	rythmic	rythmic	JJ
umn.319510003935669	1986	43	dilation	dilation	NN
umn.319510003935669	1986	44	and	and	CC
umn.319510003935669	1986	45	contraction	contraction	NN
umn.319510003935669	1986	46	.	.	.
umn.319510003935669	1987	1	When	when	WRB
umn.319510003935669	1987	2	the	the	DT
umn.319510003935669	1987	3	dark	dark	JJ
umn.319510003935669	1987	4	red	red	JJ
umn.319510003935669	1987	5	blood	blood	NN
umn.319510003935669	1987	6	,	,	,
umn.319510003935669	1987	7	sent	send	VBN
umn.319510003935669	1987	8	to	to	IN
umn.319510003935669	1987	9	the	the	DT
umn.319510003935669	1987	10	heart	heart	NN
umn.319510003935669	1987	11	by	by	IN
umn.319510003935669	1987	12	vessels	vessel	NNS
umn.319510003935669	1987	13	called	call	VBN
umn.319510003935669	1987	14	veins	vein	NNS
umn.319510003935669	1987	15	,	,	,
umn.319510003935669	1987	16	is	be	VBZ
umn.319510003935669	1987	17	pumped	pump	VBN
umn.319510003935669	1987	18	to	to	IN
umn.319510003935669	1987	19	the	the	DT
umn.319510003935669	1987	20	lungs	lung	NNS
umn.319510003935669	1987	21	,	,	,
umn.319510003935669	1987	22	it	-PRON-	PRP
umn.319510003935669	1987	23	does	do	VBZ
umn.319510003935669	1987	24	not	not	RB
umn.319510003935669	1987	25	freely	freely	RB
umn.319510003935669	1987	26	en	en	XX
umn.319510003935669	1987	27	.	.	.
umn.319510003935669	1988	1	ter	ter	NNP
umn.319510003935669	1988	2	the	the	DT
umn.319510003935669	1988	3	tiny	tiny	JJ
umn.319510003935669	1988	4	air	air	NN
umn.319510003935669	1988	5	cells	cell	NNS
umn.319510003935669	1988	6	which	which	WDT
umn.319510003935669	1988	7	compose	compose	VBP
umn.319510003935669	1988	8	the	the	DT
umn.319510003935669	1988	9	lungs	lung	NNS
umn.319510003935669	1988	10	;	;	:
umn.319510003935669	1988	11	but	but	CC
umn.319510003935669	1988	12	it	-PRON-	PRP
umn.319510003935669	1988	13	is	be	VBZ
umn.319510003935669	1988	14	forced	force	VBN
umn.319510003935669	1988	15	into	into	IN
umn.319510003935669	1988	16	the	the	DT
umn.319510003935669	1988	17	net	net	JJ
umn.319510003935669	1988	18	-	-	HYPH
umn.319510003935669	1988	19	work	work	NN
umn.319510003935669	1988	20	of	of	IN
umn.319510003935669	1988	21	hair	hair	NN
umn.319510003935669	1988	22	-	-	HYPH
umn.319510003935669	1988	23	like	like	JJ
umn.319510003935669	1988	24	vessels	vessel	NNS
umn.319510003935669	1988	25	,	,	,
umn.319510003935669	1988	26	called	call	VBN
umn.319510003935669	1988	27	capillaries	capillary	NNS
umn.319510003935669	1988	28	,	,	,
umn.319510003935669	1988	29	which	which	WDT
umn.319510003935669	1988	30	atauD	atauD	NNP
umn.319510003935669	1988	31	Fig	Fig	NNP
umn.319510003935669	1988	32	.	.	.
umn.319510003935669	1989	1	31	31	CD
umn.319510003935669	1989	2	.	.	.
umn.319510003935669	1990	1	THE	the	DT
umn.319510003935669	1990	2	LUNGS	lung	NNS
umn.319510003935669	1990	3	.	.	.
umn.319510003935669	1991	1	A.	A.	NNP
umn.319510003935669	1991	2	Trachea	Trachea	NNP
umn.319510003935669	1991	3	(	(	-LRB-
umn.319510003935669	1991	4	windpipe	windpipe	NN
umn.319510003935669	1991	5	)	)	-RRB-
umn.319510003935669	1991	6	.	.	.
umn.319510003935669	1992	1	C.	C.	NNP
umn.319510003935669	1992	2	D.	D.	NNP
umn.319510003935669	1992	3	Bronchial	Bronchial	NNP
umn.319510003935669	1992	4	Tubes	Tubes	NNPS
umn.319510003935669	1992	5	.	.	.
umn.319510003935669	1993	1	lie	lie	VB
umn.319510003935669	1993	2	on	on	IN
umn.319510003935669	1993	3	the	the	DT
umn.319510003935669	1993	4	mucuous	mucuous	JJ
umn.319510003935669	1993	5	membrane	membrane	NN
umn.319510003935669	1993	6	lining	line	VBG
umn.319510003935669	1993	7	the	the	DT
umn.319510003935669	1993	8	air	air	NN
umn.319510003935669	1993	9	cells	cell	NNS
umn.319510003935669	1993	10	.	.	.
umn.319510003935669	1994	1	Tho	tho	NN
umn.319510003935669	1994	2	walls	wall	NNS
umn.319510003935669	1994	3	of	of	IN
umn.319510003935669	1994	4	the	the	DT
umn.319510003935669	1994	5	capillaries	capillary	NNS
umn.319510003935669	1994	6	are	be	VBP
umn.319510003935669	1994	7	so	so	RB
umn.319510003935669	1994	8	thin	thin	JJ
umn.319510003935669	1994	9	that	that	IN
umn.319510003935669	1994	10	the	the	DT
umn.319510003935669	1994	11	gases	gas	NNS
umn.319510003935669	1994	12	pass	pass	VBP
umn.319510003935669	1994	13	through	through	IN
umn.319510003935669	1994	14	them	-PRON-	PRP
umn.319510003935669	1994	15	readily	readily	RB
umn.319510003935669	1994	16	;	;	:
umn.319510003935669	1994	17	the	the	DT
umn.319510003935669	1994	18	oxygen	oxygen	NN
umn.319510003935669	1994	19	of	of	IN
umn.319510003935669	1994	20	the	the	DT
umn.319510003935669	1994	21	air	air	NN
umn.319510003935669	1994	22	in	in	IN
umn.319510003935669	1994	23	the	the	DT
umn.319510003935669	1994	24	air	air	NN
umn.319510003935669	1994	25	cells	cell	NNS
umn.319510003935669	1994	26	enter-	enter-	XX
umn.319510003935669	1994	27	ing	e	VBG
umn.319510003935669	1994	28	the	the	DT
umn.319510003935669	1994	29	capillaries	capillary	NNS
umn.319510003935669	1994	30	,	,	,
umn.319510003935669	1994	31	and	and	CC
umn.319510003935669	1994	32	combining	combine	VBG
umn.319510003935669	1994	33	with	with	IN
umn.319510003935669	1994	34	the	the	DT
umn.319510003935669	1994	35	carbon	carbon	NN
umn.319510003935669	1994	36	in	in	IN
umn.319510003935669	1994	37	the	the	DT
umn.319510003935669	1994	38	APPENDIX	APPENDIX	NNP
umn.319510003935669	1994	39	105	105	CD
umn.319510003935669	1994	40	blood	blood	NN
umn.319510003935669	1994	41	,	,	,
umn.319510003935669	1994	42	and	and	CC
umn.319510003935669	1994	43	,	,	,
umn.319510003935669	1994	44	in	in	IN
umn.319510003935669	1994	45	this	this	DT
umn.319510003935669	1994	46	act	act	NN
umn.319510003935669	1994	47	,	,	,
umn.319510003935669	1994	48	releasing	release	VBG
umn.319510003935669	1994	49	a	a	DT
umn.319510003935669	1994	50	gas	gas	NN
umn.319510003935669	1994	51	from	from	IN
umn.319510003935669	1994	52	the	the	DT
umn.319510003935669	1994	53	carbon	carbon	NN
umn.319510003935669	1994	54	,	,	,
umn.319510003935669	1994	55	(	(	-LRB-
umn.319510003935669	1994	56	carbonic	carbonic	JJ
umn.319510003935669	1994	57	acid	acid	NN
umn.319510003935669	1994	58	gas	gas	NN
umn.319510003935669	1994	59	)	)	-RRB-
umn.319510003935669	1994	60	,	,	,
umn.319510003935669	1994	61	which	which	WDT
umn.319510003935669	1994	62	enters	enter	VBZ
umn.319510003935669	1994	63	the	the	DT
umn.319510003935669	1994	64	air	air	NN
umn.319510003935669	1994	65	in	in	IN
umn.319510003935669	1994	66	the	the	DT
umn.319510003935669	1994	67	air	air	NN
umn.319510003935669	1994	68	cells	cell	NNS
umn.319510003935669	1994	69	,	,	,
umn.319510003935669	1994	70	and	and	CC
umn.319510003935669	1994	71	L.A.	L.A.	NNP
umn.319510003935669	1994	72	Left	leave	VBD
umn.319510003935669	1994	73	auricle	auricle	NN
umn.319510003935669	1994	74	.	.	.
umn.319510003935669	1995	1	L.V.	L.V.	NNP
umn.319510003935669	1996	1	Left	left	JJ
umn.319510003935669	1996	2	ventricle	ventricle	NN
umn.319510003935669	1996	3	.	.	.
umn.319510003935669	1997	1	Ao	Ao	NNP
umn.319510003935669	1997	2	.	.	.
umn.319510003935669	1998	1	Aorta	Aorta	NNP
umn.319510003935669	1998	2	.	.	.
umn.319510003935669	1999	1	H.V.	H.V.	NNP
umn.319510003935669	2000	1	Hepatic	hepatic	JJ
umn.319510003935669	2000	2	vein	vein	NN
umn.319510003935669	2000	3	.	.	.
umn.319510003935669	2001	1	V.C.I.	V.C.I.	NNP
umn.319510003935669	2002	1	Inferior	inferior	JJ
umn.319510003935669	2002	2	vena	vena	NN
umn.319510003935669	2002	3	ca-	ca-	XX
umn.319510003935669	2002	4	Aling	Aling	NNP
umn.319510003935669	2002	5	I	I	NNP
umn.319510003935669	2002	6	va	va	NNP
umn.319510003935669	2002	7	.	.	.
umn.319510003935669	2002	8	ND	ND	NNP
umn.319510003935669	2002	9	OP	OP	NNP
umn.319510003935669	2002	10	DDD	DDD	NNP
umn.319510003935669	2002	11	Cunu	Cunu	NNP
umn.319510003935669	2002	12	P.V.	P.V.	NNP
umn.319510003935669	2003	1	V.C.SI	v.c.si	CD
umn.319510003935669	2003	2	TD	TD	NNP
umn.319510003935669	2003	3	Lg	Lg	NNP
umn.319510003935669	2003	4	.	.	.
umn.319510003935669	2004	1	LA	LA	NNP
umn.319510003935669	2004	2	.	.	.
umn.319510003935669	2005	1	P.A.	P.A.	NNP
umn.319510003935669	2006	1	Pulmonary	Pulmonary	NNP
umn.319510003935669	2006	2	ar	ar	NNP
umn.319510003935669	2006	3	tery	tery	NNP
umn.319510003935669	2006	4	.	.	.
umn.319510003935669	2007	1	Lung	lung	NN
umn.319510003935669	2007	2	.	.	.
umn.319510003935669	2008	1	Ly	Ly	NNP
umn.319510003935669	2008	2	.	.	.
umn.319510003935669	2009	1	Lymphatic	lymphatic	JJ
umn.319510003935669	2009	2	.	.	.
umn.319510003935669	2010	1	R.A.	R.A.	NNP
umn.319510003935669	2011	1	Right	right	JJ
umn.319510003935669	2011	2	auricle	auricle	NN
umn.319510003935669	2011	3	.	.	.
umn.319510003935669	2012	1	R.V.	R.V.	NNP
umn.319510003935669	2013	1	Right	right	JJ
umn.319510003935669	2013	2	ventricle	ventricle	NN
umn.319510003935669	2013	3	.	.	.
umn.319510003935669	2014	1	VIEL	VIEL	NNP
umn.319510003935669	2014	2	H.A.	H.A.	NNP
umn.319510003935669	2015	1	Hepatic	hepatic	JJ
umn.319510003935669	2015	2	artery	artery	NN
umn.319510003935669	2015	3	.	.	.
umn.319510003935669	2016	1	V.P.	V.P.	NNP
umn.319510003935669	2017	1	Vena	Vena	NNP
umn.319510003935669	2017	2	portae	portae	NNP
umn.319510003935669	2017	3	.	.	.
umn.319510003935669	2018	1	V.C.S.	V.C.S.	NNP
umn.319510003935669	2019	1	Superior	Superior	NNP
umn.319510003935669	2019	2	vena	vena	NN
umn.319510003935669	2019	3	LL	LL	NNP
umn.319510003935669	2019	4	RT	RT	NNP
umn.319510003935669	2019	5	cava	cava	NN
umn.319510003935669	2019	6	.	.	.
umn.319510003935669	2020	1	WURDE	WURDE	NNP
umn.319510003935669	2020	2	FONUIR	FONUIR	NNP
umn.319510003935669	2020	3	Lch	Lch	NNP
umn.319510003935669	2020	4	P.V.	P.V.	NNP
umn.319510003935669	2021	1	Pulmonary	pulmonary	JJ
umn.319510003935669	2021	2	vein	vein	NN
umn.319510003935669	2021	3	.	.	.
umn.319510003935669	2022	1	Lct	Lct	NNP
umn.319510003935669	2022	2	.	.	.
umn.319510003935669	2023	1	Lacteals	Lacteals	NNP
umn.319510003935669	2023	2	.	.	.
umn.319510003935669	2024	1	AL	AL	NNP
umn.319510003935669	2024	2	.	.	.
umn.319510003935669	2025	1	Th	th	JJ
umn.319510003935669	2025	2	.	.	.
umn.319510003935669	2025	3	D.	D.	NNP
umn.319510003935669	2026	1	Thoracic	thoracic	JJ
umn.319510003935669	2026	2	Duct	duct	NN
umn.319510003935669	2026	3	.	.	.
umn.319510003935669	2027	1	A.1	A.1	NNP
umn.319510003935669	2027	2	.	.	.
umn.319510003935669	2028	1	Arteries	artery	NNS
umn.319510003935669	2028	2	to	to	IN
umn.319510003935669	2028	3	the	the	DT
umn.319510003935669	2028	4	upper	upper	JJ
umn.319510003935669	2028	5	part	part	NN
umn.319510003935669	2028	6	of	of	IN
umn.319510003935669	2028	7	the	the	DT
umn.319510003935669	2028	8	body	body	NN
umn.319510003935669	2028	9	.	.	.
umn.319510003935669	2029	1	HLV	HLV	NNP
umn.319510003935669	2029	2	.	.	.
umn.319510003935669	2030	1	A.2	a.2	NN
umn.319510003935669	2030	2	.	.	.
umn.319510003935669	2031	1	Arteries	artery	NNS
umn.319510003935669	2031	2	to	to	IN
umn.319510003935669	2031	3	the	the	DT
umn.319510003935669	2031	4	lower	low	JJR
umn.319510003935669	2031	5	part	part	NN
umn.319510003935669	2031	6	of	of	IN
umn.319510003935669	2031	7	the	the	DT
umn.319510003935669	2031	8	body	body	NN
umn.319510003935669	2031	9	.	.	.
umn.319510003935669	2032	1	V.1	V.1	NNP
umn.319510003935669	2032	2	.	.	.
umn.319510003935669	2033	1	Veins	vein	NNS
umn.319510003935669	2033	2	of	of	IN
umn.319510003935669	2033	3	the	the	DT
umn.319510003935669	2033	4	up-	up-	JJ
umn.319510003935669	2033	5	Ти	Ти	NNS
umn.319510003935669	2033	6	per	per	IN
umn.319510003935669	2033	7	part	part	NN
umn.319510003935669	2033	8	of	of	IN
umn.319510003935669	2033	9	the	the	DT
umn.319510003935669	2033	10	body	body	NN
umn.319510003935669	2033	11	.	.	.
umn.319510003935669	2034	1	Н.	Н.	NNP
umn.319510003935669	2034	2	А.	А.	NNP
umn.319510003935669	2034	3	V.2	V.2	NNP
umn.319510003935669	2034	4	.	.	.
umn.319510003935669	2035	1	Veins	vein	NNS
umn.319510003935669	2035	2	of	of	IN
umn.319510003935669	2035	3	the	the	DT
umn.319510003935669	2035	4	low	low	NN
umn.319510003935669	2035	5	:	:	:
umn.319510003935669	2035	6	er	er	UH
umn.319510003935669	2035	7	part	part	NN
umn.319510003935669	2035	8	of	of	IN
umn.319510003935669	2035	9	the	the	DT
umn.319510003935669	2035	10	body	body	NN
umn.319510003935669	2035	11	.	.	.
umn.319510003935669	2036	1	The	the	DT
umn.319510003935669	2036	2	arrows	arrow	NNS
umn.319510003935669	2036	3	indicate	indicate	VBP
umn.319510003935669	2036	4	the	the	DT
umn.319510003935669	2036	5	course	course	NN
umn.319510003935669	2036	6	of	of	IN
umn.319510003935669	2036	7	the	the	DT
umn.319510003935669	2036	8	flow	flow	NN
umn.319510003935669	2036	9	of	of	IN
umn.319510003935669	2036	10	Fig	Fig	NNP
umn.319510003935669	2036	11	.	.	.
umn.319510003935669	2037	1	32	32	CD
umn.319510003935669	2037	2	.	.	.
umn.319510003935669	2037	3	blood	blood	NN
umn.319510003935669	2037	4	,	,	,
umn.319510003935669	2037	5	lymph	lymph	NN
umn.319510003935669	2037	6	,	,	,
umn.319510003935669	2037	7	and	and	CC
umn.319510003935669	2037	8	chyle	chyle	NN
umn.319510003935669	2037	9	.	.	.
umn.319510003935669	2038	1	CHART	chart	NN
umn.319510003935669	2038	2	OF	of	IN
umn.319510003935669	2038	3	THE	the	DT
umn.319510003935669	2038	4	SYSTEM	system	NN
umn.319510003935669	2038	5	OF	of	IN
umn.319510003935669	2038	6	BLOOD	blood	NN
umn.319510003935669	2038	7	CIRCULATION	circulation	NN
umn.319510003935669	2038	8	.	.	.
umn.319510003935669	2039	1	is	be	VBZ
umn.319510003935669	2039	2	exhaled	exhale	VBN
umn.319510003935669	2039	3	.	.	.
umn.319510003935669	2040	1	This	this	DT
umn.319510003935669	2040	2	action	action	NN
umn.319510003935669	2040	3	of	of	IN
umn.319510003935669	2040	4	the	the	DT
umn.319510003935669	2040	5	oxygen	oxygen	NN
umn.319510003935669	2040	6	upon	upon	IN
umn.319510003935669	2040	7	the	the	DT
umn.319510003935669	2040	8	blood	blood	NN
umn.319510003935669	2040	9	,	,	,
umn.319510003935669	2040	10	changes	change	VBZ
umn.319510003935669	2040	11	the	the	DT
umn.319510003935669	2040	12	color	color	NN
umn.319510003935669	2040	13	of	of	IN
umn.319510003935669	2040	14	the	the	DT
umn.319510003935669	2040	15	blood	blood	NN
umn.319510003935669	2040	16	from	from	IN
umn.319510003935669	2040	17	the	the	DT
umn.319510003935669	2040	18	dark	dark	JJ
umn.319510003935669	2040	19	red	red	NN
umn.319510003935669	2040	20	of	of	IN
umn.319510003935669	2040	21	the	the	DT
umn.319510003935669	2040	22	im-	im-	JJ
umn.319510003935669	2040	23	108	108	CD
umn.319510003935669	2040	24	DOMESTIC	domestic	JJ
umn.319510003935669	2040	25	SCIENCE	science	NN
umn.319510003935669	2040	26	C.	C.	NNP
umn.319510003935669	2040	27	sary	sary	JJ
umn.319510003935669	2040	28	to	to	IN
umn.319510003935669	2040	29	the	the	DT
umn.319510003935669	2040	30	healthy	healthy	JJ
umn.319510003935669	2040	31	development	development	NN
umn.319510003935669	2040	32	of	of	IN
umn.319510003935669	2040	33	the	the	DT
umn.319510003935669	2040	34	child	child	NN
umn.319510003935669	2040	35	,	,	,
umn.319510003935669	2040	36	as	as	IN
umn.319510003935669	2040	37	to	to	IN
umn.319510003935669	2040	38	its	-PRON-	PRP$
umn.319510003935669	2040	39	vege-	vege-	NN
umn.319510003935669	2040	40	table	table	NN
umn.319510003935669	2040	41	prototype	prototype	NN
umn.319510003935669	2040	42	,	,	,
umn.319510003935669	2040	43	the	the	DT
umn.319510003935669	2040	44	violet	violet	NN
umn.319510003935669	2040	45	;	;	:
umn.319510003935669	2040	46	the	the	DT
umn.319510003935669	2040	47	rose	rose	NN
umn.319510003935669	2040	48	.	.	.
umn.319510003935669	2041	1	The	the	DT
umn.319510003935669	2041	2	pappoose	pappoose	NN
umn.319510003935669	2041	3	,	,	,
umn.319510003935669	2041	4	carried	carry	VBN
umn.319510003935669	2041	5	on	on	IN
umn.319510003935669	2041	6	its	-PRON-	PRP$
umn.319510003935669	2041	7	mother	mother	NN
umn.319510003935669	2041	8	's	's	POS
umn.319510003935669	2041	9	back	back	NN
umn.319510003935669	2041	10	,	,	,
umn.319510003935669	2041	11	has	have	VBZ
umn.319510003935669	2041	12	the	the	DT
umn.319510003935669	2041	13	benefit	benefit	NN
umn.319510003935669	2041	14	of	of	IN
umn.319510003935669	2041	15	all	all	PDT
umn.319510003935669	2041	16	the	the	DT
umn.319510003935669	2041	17	oxygen	oxygen	NN
umn.319510003935669	2041	18	neces-	neces-	XX
umn.319510003935669	2041	19	sary	sary	NNP
umn.319510003935669	2041	20	to	to	IN
umn.319510003935669	2041	21	its	-PRON-	PRP$
umn.319510003935669	2041	22	perfect	perfect	JJ
umn.319510003935669	2041	23	physical	physical	JJ
umn.319510003935669	2041	24	development	development	NN
umn.319510003935669	2041	25	;	;	:
umn.319510003935669	2041	26	and	and	CC
umn.319510003935669	2041	27	every	every	DT
umn.319510003935669	2041	28	child	child	NN
umn.319510003935669	2041	29	is	be	VBZ
umn.319510003935669	2041	30	entitled	entitle	VBN
umn.319510003935669	2041	31	to	to	IN
umn.319510003935669	2041	32	this	this	DT
umn.319510003935669	2041	33	great	great	JJ
umn.319510003935669	2041	34	inheritance	inheritance	NN
umn.319510003935669	2041	35	from	from	IN
umn.319510003935669	2041	36	Nature	Nature	NNP
umn.319510003935669	2041	37	.	.	.
umn.319510003935669	2042	1	E.	E.	NNP
umn.319510003935669	2042	2	Recipes	Recipes	NNP
umn.319510003935669	2042	3	.	.	.
umn.319510003935669	2043	1	WHITE	WHITE	NNP
umn.319510003935669	2043	2	BREAD	BREAD	NNP
umn.319510003935669	2043	3	(	(	-LRB-
umn.319510003935669	2043	4	slow	slow	JJ
umn.319510003935669	2043	5	process	process	NN
umn.319510003935669	2043	6	)	)	-RRB-
umn.319510003935669	2043	7	:	:	:
umn.319510003935669	2043	8	1	1	CD
umn.319510003935669	2043	9	tbsp	tbsp	NN
umn.319510003935669	2043	10	.	.	.
umn.319510003935669	2044	1	sugar	sugar	NN
umn.319510003935669	2044	2	,	,	,
umn.319510003935669	2044	3	2	2	CD
umn.319510003935669	2044	4	boiling	boiling	NN
umn.319510003935669	2044	5	water	water	NN
umn.319510003935669	2044	6	,	,	,
umn.319510003935669	2044	7	1	1	CD
umn.319510003935669	2044	8	tbsp	tbsp	NN
umn.319510003935669	2044	9	.	.	.
umn.319510003935669	2045	1	lard	lard	NN
umn.319510003935669	2045	2	or	or	CC
umn.319510003935669	2045	3	butter	butter	NN
umn.319510003935669	2045	4	,	,	,
umn.319510003935669	2045	5	1	1	CD
umn.319510003935669	2045	6	-	-	SYM
umn.319510003935669	2045	7	4	4	CD
umn.319510003935669	2045	8	yeast	yeast	NN
umn.319510003935669	2045	9	cake	cake	NN
umn.319510003935669	2045	10	mixed	mix	VBN
umn.319510003935669	2045	11	with	with	IN
umn.319510003935669	2045	12	1	1	CD
umn.319510003935669	2045	13	-	-	SYM
umn.319510003935669	2045	14	4	4	CD
umn.319510003935669	2045	15	c.	c.	NNP
umn.319510003935669	2045	16	luke	luke	NNP
umn.319510003935669	2045	17	-	-	HYPH
umn.319510003935669	2045	18	warm	warm	JJ
umn.319510003935669	2045	19	water	water	NN
umn.319510003935669	2045	20	(	(	-LRB-
umn.319510003935669	2045	21	98	98	CD
umn.319510003935669	2045	22	deg	deg	NN
umn.319510003935669	2045	23	.	.	.
umn.319510003935669	2046	1	Fahr	Fahr	NNP
umn.319510003935669	2046	2	.	.	.
umn.319510003935669	2047	1	)	)	-RRB-
umn.319510003935669	2047	2	,	,	,
umn.319510003935669	2047	3	1	1	CD
umn.319510003935669	2047	4	1	1	CD
umn.319510003935669	2047	5	-	-	SYM
umn.319510003935669	2047	6	2	2	CD
umn.319510003935669	2047	7	tsp	tsp	NN
umn.319510003935669	2047	8	.	.	.
umn.319510003935669	2048	1	salt	salt	NN
umn.319510003935669	2048	2	,	,	,
umn.319510003935669	2048	3	about	about	RB
umn.319510003935669	2048	4	6	6	CD
umn.319510003935669	2048	5	c.	c.	NN
umn.319510003935669	2048	6	bread	bread	NN
umn.319510003935669	2048	7	flour	flour	NN
umn.319510003935669	2048	8	.	.	.
umn.319510003935669	2049	1	PREPARE	prepare	VB
umn.319510003935669	2049	2	THE	the	DT
umn.319510003935669	2049	3	SPONGE	SPONGE	NNP
umn.319510003935669	2049	4	,	,	,
umn.319510003935669	2049	5	7	7	CD
umn.319510003935669	2049	6	to	to	TO
umn.319510003935669	2049	7	9	9	CD
umn.319510003935669	2049	8	p.	p.	NN
umn.319510003935669	2049	9	m.	m.	NN
umn.319510003935669	2049	10	,	,	,
umn.319510003935669	2049	11	in	in	IN
umn.319510003935669	2049	12	the	the	DT
umn.319510003935669	2049	13	following	following	JJ
umn.319510003935669	2049	14	manner	manner	NN
umn.319510003935669	2049	15	:	:	:
umn.319510003935669	2049	16	Put	put	VB
umn.319510003935669	2049	17	salt	salt	NN
umn.319510003935669	2049	18	,	,	,
umn.319510003935669	2049	19	sugar	sugar	NN
umn.319510003935669	2049	20	,	,	,
umn.319510003935669	2049	21	and	and	CC
umn.319510003935669	2049	22	shortening	shorten	VBG
umn.319510003935669	2049	23	into	into	IN
umn.319510003935669	2049	24	a	a	DT
umn.319510003935669	2049	25	large	large	JJ
umn.319510003935669	2049	26	mixing	mixing	NN
umn.319510003935669	2049	27	bowl	bowl	NN
umn.319510003935669	2049	28	,	,	,
umn.319510003935669	2049	29	and	and	CC
umn.319510003935669	2049	30	pour	pour	VB
umn.319510003935669	2049	31	over	over	IN
umn.319510003935669	2049	32	them	-PRON-	PRP
umn.319510003935669	2049	33	the	the	DT
umn.319510003935669	2049	34	hot	hot	JJ
umn.319510003935669	2049	35	water	water	NN
umn.319510003935669	2049	36	.	.	.
umn.319510003935669	2050	1	When	when	WRB
umn.319510003935669	2050	2	cooled	cool	VBN
umn.319510003935669	2050	3	be-	be-	IN
umn.319510003935669	2050	4	low	low	RB
umn.319510003935669	2050	5	the	the	DT
umn.319510003935669	2050	6	scalding	scalding	NN
umn.319510003935669	2050	7	point	point	NN
umn.319510003935669	2050	8	(	(	-LRB-
umn.319510003935669	2050	9	150	150	CD
umn.319510003935669	2050	10	deg	deg	NN
umn.319510003935669	2050	11	.	.	.
umn.319510003935669	2051	1	Fahr	Fahr	NNP
umn.319510003935669	2051	2	.	.	.
umn.319510003935669	2052	1	)	)	-RRB-
umn.319510003935669	2052	2	,	,	,
umn.319510003935669	2052	3	add	add	VB
umn.319510003935669	2052	4	the	the	DT
umn.319510003935669	2052	5	dissolved	dissolve	VBN
umn.319510003935669	2052	6	yeast	yeast	NN
umn.319510003935669	2052	7	.	.	.
umn.319510003935669	2053	1	Add	add	VB
umn.319510003935669	2053	2	flour	flour	NN
umn.319510003935669	2053	3	enough	enough	RB
umn.319510003935669	2053	4	to	to	TO
umn.319510003935669	2053	5	make	make	VB
umn.319510003935669	2053	6	a	a	DT
umn.319510003935669	2053	7	paste	paste	NN
umn.319510003935669	2053	8	about	about	IN
umn.319510003935669	2053	9	the	the	DT
umn.319510003935669	2053	10	consist	consist	JJ
umn.319510003935669	2053	11	ency	ency	NN
umn.319510003935669	2053	12	of	of	IN
umn.319510003935669	2053	13	pancake	pancake	NN
umn.319510003935669	2053	14	batter	batter	NN
umn.319510003935669	2053	15	.	.	.
umn.319510003935669	2054	1	Beat	beat	VB
umn.319510003935669	2054	2	the	the	DT
umn.319510003935669	2054	3	mixture	mixture	NN
umn.319510003935669	2054	4	thoroughly	thoroughly	RB
umn.319510003935669	2054	5	.	.	.
umn.319510003935669	2055	1	Cover	cover	VB
umn.319510003935669	2055	2	the	the	DT
umn.319510003935669	2055	3	paste	paste	NN
umn.319510003935669	2055	4	with	with	IN
umn.319510003935669	2055	5	a	a	DT
umn.319510003935669	2055	6	layer	layer	NN
umn.319510003935669	2055	7	of	of	IN
umn.319510003935669	2055	8	flour	flour	NN
umn.319510003935669	2055	9	about	about	RB
umn.319510003935669	2055	10	one	one	CD
umn.319510003935669	2055	11	-	-	HYPH
umn.319510003935669	2055	12	fourth	fourth	JJ
umn.319510003935669	2055	13	inch	inch	NN
umn.319510003935669	2055	14	in	in	IN
umn.319510003935669	2055	15	thickness	thickness	NN
umn.319510003935669	2055	16	.	.	.
umn.319510003935669	2056	1	Invert	invert	VB
umn.319510003935669	2056	2	a	a	DT
umn.319510003935669	2056	3	pan	pan	NN
umn.319510003935669	2056	4	,	,	,
umn.319510003935669	2056	5	or	or	CC
umn.319510003935669	2056	6	other	other	JJ
umn.319510003935669	2056	7	cover	cover	NN
umn.319510003935669	2056	8	,	,	,
umn.319510003935669	2056	9	over	over	IN
umn.319510003935669	2056	10	the	the	DT
umn.319510003935669	2056	11	bowl	bowl	NN
umn.319510003935669	2056	12	,	,	,
umn.319510003935669	2056	13	(	(	-LRB-
umn.319510003935669	2056	14	or	or	CC
umn.319510003935669	2056	15	lay	lay	VB
umn.319510003935669	2056	16	a	a	DT
umn.319510003935669	2056	17	thin	thin	JJ
umn.319510003935669	2056	18	cloth	cloth	NN
umn.319510003935669	2056	19	upon	upon	IN
umn.319510003935669	2056	20	the	the	DT
umn.319510003935669	2056	21	flour	flour	NN
umn.319510003935669	2056	22	)	)	-RRB-
umn.319510003935669	2056	23	,	,	,
umn.319510003935669	2056	24	and	and	CC
umn.319510003935669	2056	25	cover	cover	VBP
umn.319510003935669	2056	26	with	with	IN
umn.319510003935669	2056	27	paper	paper	NN
umn.319510003935669	2056	28	or	or	CC
umn.319510003935669	2056	29	several	several	JJ
umn.319510003935669	2056	30	thicknesses	thickness	NNS
umn.319510003935669	2056	31	of	of	IN
umn.319510003935669	2056	32	cloth	cloth	NN
umn.319510003935669	2056	33	,	,	,
umn.319510003935669	2056	34	to	to	TO
umn.319510003935669	2056	35	exclude	exclude	VB
umn.319510003935669	2056	36	the	the	DT
umn.319510003935669	2056	37	air	air	NN
umn.319510003935669	2056	38	.	.	.
umn.319510003935669	2057	1	Place	place	VB
umn.319510003935669	2057	2	where	where	WRB
umn.319510003935669	2057	3	it	-PRON-	PRP
umn.319510003935669	2057	4	will	will	MD
umn.319510003935669	2057	5	be	be	VB
umn.319510003935669	2057	6	only	only	RB
umn.319510003935669	2057	7	moderately	moderately	RB
umn.319510003935669	2057	8	warm	warm	JJ
umn.319510003935669	2057	9	,	,	,
umn.319510003935669	2057	10	(	(	-LRB-
umn.319510003935669	2057	11	about	about	RB
umn.319510003935669	2057	12	70	70	CD
umn.319510003935669	2057	13	deg	deg	NN
umn.319510003935669	2057	14	.	.	.
umn.319510003935669	2058	1	Fahr	Fahr	NNP
umn.319510003935669	2058	2	.	.	.
umn.319510003935669	2059	1	)	)	-RRB-
umn.319510003935669	2059	2	,	,	,
umn.319510003935669	2059	3	until	until	IN
umn.319510003935669	2059	4	morning	morning	NN
umn.319510003935669	2059	5	.	.	.
umn.319510003935669	2060	1	Look	look	VB
umn.319510003935669	2060	2	at	at	IN
umn.319510003935669	2060	3	the	the	DT
umn.319510003935669	2060	4	sponge	sponge	NN
umn.319510003935669	2060	5	early	early	RB
umn.319510003935669	2060	6	in	in	IN
umn.319510003935669	2060	7	the	the	DT
umn.319510003935669	2060	8	morning	morning	NN
umn.319510003935669	2060	9	,	,	,
umn.319510003935669	2060	10	as	as	IN
umn.319510003935669	2060	11	it	-PRON-	PRP
umn.319510003935669	2060	12	is	be	VBZ
umn.319510003935669	2060	13	fre	fre	JJ
umn.319510003935669	2060	14	quently	quently	RB
umn.319510003935669	2060	15	an	an	DT
umn.319510003935669	2060	16	"	"	``
umn.319510003935669	2060	17	early	early	JJ
umn.319510003935669	2060	18	riser	riser	NN
umn.319510003935669	2060	19	"	"	''
umn.319510003935669	2060	20	.	.	.
umn.319510003935669	2061	1	If	if	IN
umn.319510003935669	2061	2	it	-PRON-	PRP
umn.319510003935669	2061	3	is	be	VBZ
umn.319510003935669	2061	4	about	about	JJ
umn.319510003935669	2061	5	to	to	TO
umn.319510003935669	2061	6	run	run	VB
umn.319510003935669	2061	7	over	over	RP
umn.319510003935669	2061	8	"	"	''
umn.319510003935669	2061	9	,	,	,
umn.319510003935669	2061	10	and	and	CC
umn.319510003935669	2061	11	you	-PRON-	PRP
umn.319510003935669	2061	12	are	be	VBP
umn.319510003935669	2061	13	not	not	RB
umn.319510003935669	2061	14	ready	ready	JJ
umn.319510003935669	2061	15	to	to	TO
umn.319510003935669	2061	16	“	"	``
umn.319510003935669	2061	17	make	make	VB
umn.319510003935669	2061	18	it	-PRON-	PRP
umn.319510003935669	2061	19	up	up	RP
umn.319510003935669	2061	20	”	"	''
umn.319510003935669	2061	21	,	,	,
umn.319510003935669	2061	22	set	set	VBD
umn.319510003935669	2061	23	it	-PRON-	PRP
umn.319510003935669	2061	24	where	where	WRB
umn.319510003935669	2061	25	it	-PRON-	PRP
umn.319510003935669	2061	26	is	be	VBZ
umn.319510003935669	2061	27	cooler	cool	JJR
umn.319510003935669	2061	28	.	.	.
umn.319510003935669	2062	1	When	when	WRB
umn.319510003935669	2062	2	ready	ready	JJ
umn.319510003935669	2062	3	,	,	,
umn.319510003935669	2062	4	mix	mix	VB
umn.319510003935669	2062	5	in	in	RP
umn.319510003935669	2062	6	,	,	,
umn.319510003935669	2062	7	with	with	IN
umn.319510003935669	2062	8	the	the	DT
umn.319510003935669	2062	9	hands	hand	NNS
umn.319510003935669	2062	10	,	,	,
umn.319510003935669	2062	11	flour	flour	NN
umn.319510003935669	2062	12	enough	enough	RB
umn.319510003935669	2062	13	to	to	TO
umn.319510003935669	2062	14	make	make	VB
umn.319510003935669	2062	15	a	a	DT
umn.319510003935669	2062	16	stiff	stiff	JJ
umn.319510003935669	2062	17	dough	dough	NN
umn.319510003935669	2062	18	.	.	.
umn.319510003935669	2063	1	Let	let	VB
umn.319510003935669	2063	2	this	this	DT
umn.319510003935669	2063	3	stand	stand	VB
umn.319510003935669	2063	4	in	in	IN
umn.319510003935669	2063	5	the	the	DT
umn.319510003935669	2063	6	mixing	mix	VBG
umn.319510003935669	2063	7	bowl	bowl	NN
umn.319510003935669	2063	8	until	until	IN
umn.319510003935669	2063	9	about	about	RB
umn.319510003935669	2063	10	double	double	JJ
umn.319510003935669	2063	11	its	-PRON-	PRP$
umn.319510003935669	2063	12	original	original	JJ
umn.319510003935669	2063	13	size	size	NN
umn.319510003935669	2063	14	;	;	:
umn.319510003935669	2063	15	place	place	VB
umn.319510003935669	2063	16	it	-PRON-	PRP
umn.319510003935669	2063	17	in	in	IN
umn.319510003935669	2063	18	a	a	DT
umn.319510003935669	2063	19	temperature	temperature	NN
umn.319510003935669	2063	20	of	of	IN
umn.319510003935669	2063	21	from	from	IN
umn.319510003935669	2063	22	80	80	CD
umn.319510003935669	2063	23	to	to	TO
umn.319510003935669	2063	24	90	90	CD
umn.319510003935669	2063	25	degrees	degree	NNS
umn.319510003935669	2063	26	,	,	,
umn.319510003935669	2063	27	and	and	CC
umn.319510003935669	2063	28	cover	cover	VB
umn.319510003935669	2063	29	it	-PRON-	PRP
umn.319510003935669	2063	30	closely	closely	RB
umn.319510003935669	2063	31	.	.	.
umn.319510003935669	2064	1	Turn	turn	VB
umn.319510003935669	2064	2	it	-PRON-	PRP
umn.319510003935669	2064	3	around	around	RB
umn.319510003935669	2064	4	frequently	frequently	RB
umn.319510003935669	2064	5	,	,	,
umn.319510003935669	2064	6	if	if	IN
umn.319510003935669	2064	7	the	the	DT
umn.319510003935669	2064	8	heat	heat	NN
umn.319510003935669	2064	9	is	be	VBZ
umn.319510003935669	2064	10	not	not	RB
umn.319510003935669	2064	11	evenly	evenly	RB
umn.319510003935669	2064	12	applied	apply	VBN
umn.319510003935669	2064	13	.	.	.
umn.319510003935669	2065	1	When	when	WRB
umn.319510003935669	2065	2	double	double	VB
umn.319510003935669	2065	3	its	-PRON-	PRP$
umn.319510003935669	2065	4	original	original	JJ
umn.319510003935669	2065	5	bulk	bulk	NN
umn.319510003935669	2065	6	,	,	,
umn.319510003935669	2065	7	cut	cut	VBD
umn.319510003935669	2065	8	off	off	RP
umn.319510003935669	2065	9	portions	portion	NNS
umn.319510003935669	2065	10	large	large	JJ
umn.319510003935669	2065	11	enough	enough	RB
umn.319510003935669	2065	12	for	for	IN
umn.319510003935669	2065	13	loaves	loaf	NNS
umn.319510003935669	2065	14	,	,	,
umn.319510003935669	2065	15	(	(	-LRB-
umn.319510003935669	2065	16	about	about	RB
umn.319510003935669	2065	17	one	one	CD
umn.319510003935669	2065	18	pound	pound	NN
umn.319510003935669	2065	19	)	)	-RRB-
umn.319510003935669	2065	20	,	,	,
umn.319510003935669	2065	21	knead	knead	VB
umn.319510003935669	2065	22	these	these	DT
umn.319510003935669	2065	23	thoroughly	thoroughly	RB
umn.319510003935669	2065	24	,	,	,
umn.319510003935669	2065	25	on	on	IN
umn.319510003935669	2065	26	a	a	DT
umn.319510003935669	2065	27	floured	floured	JJ
umn.319510003935669	2065	28	board	board	NN
umn.319510003935669	2065	29	,	,	,
umn.319510003935669	2065	30	until	until	IN
umn.319510003935669	2065	31	they	-PRON-	PRP
umn.319510003935669	2065	32	will	will	MD
umn.319510003935669	2065	33	not	not	RB
umn.319510003935669	2065	34	readily	readily	RB
umn.319510003935669	2065	35	stick	stick	VB
umn.319510003935669	2065	36	to	to	IN
umn.319510003935669	2065	37	the	the	DT
umn.319510003935669	2065	38	bare	bare	NNP
umn.319510003935669	2065	39	board	board	NN
umn.319510003935669	2065	40	,	,	,
umn.319510003935669	2065	41	and	and	CC
umn.319510003935669	2065	42	place	place	VB
umn.319510003935669	2065	43	in	in	IN
umn.319510003935669	2065	44	greased	grease	VBN
umn.319510003935669	2065	45	pans	pan	NNS
umn.319510003935669	2065	46	to	to	TO
umn.319510003935669	2065	47	"	"	``
umn.319510003935669	2065	48	rise	rise	VB
umn.319510003935669	2065	49	"	"	''
umn.319510003935669	2065	50	again	again	RB
umn.319510003935669	2065	51	.	.	.
umn.319510003935669	2066	1	Cover	cover	VB
umn.319510003935669	2066	2	with	with	IN
umn.319510003935669	2066	3	heavy	heavy	JJ
umn.319510003935669	2066	4	cloth	cloth	NN
umn.319510003935669	2066	5	,	,	,
umn.319510003935669	2066	6	and	and	CC
umn.319510003935669	2066	7	keep	keep	VB
umn.319510003935669	2066	8	at	at	IN
umn.319510003935669	2066	9	the	the	DT
umn.319510003935669	2066	10	same	same	JJ
umn.319510003935669	2066	11	temperature	temperature	NN
umn.319510003935669	2066	12	as	as	IN
umn.319510003935669	2066	13	before	before	RB
umn.319510003935669	2066	14	.	.	.
umn.319510003935669	2067	1	When	when	WRB
umn.319510003935669	2067	2	.	.	.
umn.319510003935669	2068	1	110	110	CD
umn.319510003935669	2068	2	DOMESTIC	domestic	JJ
umn.319510003935669	2068	3	SCIENCE	science	NN
umn.319510003935669	2068	4	filling	fill	VBG
umn.319510003935669	2068	5	them	-PRON-	PRP
umn.319510003935669	2068	6	half	half	NN
umn.319510003935669	2068	7	full	full	JJ
umn.319510003935669	2068	8	.	.	.
umn.319510003935669	2069	1	When	when	WRB
umn.319510003935669	2069	2	raised	raise	VBN
umn.319510003935669	2069	3	until	until	IN
umn.319510003935669	2069	4	pans	pan	NNS
umn.319510003935669	2069	5	are	be	VBP
umn.319510003935669	2069	6	three	three	CD
umn.319510003935669	2069	7	fourths	fourth	NNS
umn.319510003935669	2069	8	full	full	JJ
umn.319510003935669	2069	9	,	,	,
umn.319510003935669	2069	10	bake	bake	VBP
umn.319510003935669	2069	11	in	in	RP
umn.319510003935669	2069	12	a	a	DT
umn.319510003935669	2069	13	moderate	moderate	JJ
umn.319510003935669	2069	14	oven	oven	NN
umn.319510003935669	2069	15	.	.	.
umn.319510003935669	2070	1	BEATEN	BEATEN	NNP
umn.319510003935669	2070	2	BREAD	BREAD	NNP
umn.319510003935669	2070	3	:	:	:
umn.319510003935669	2070	4	2	2	CD
umn.319510003935669	2070	5	c.	c.	NN
umn.319510003935669	2070	6	milk	milk	NN
umn.319510003935669	2070	7	or	or	CC
umn.319510003935669	2070	8	water	water	NN
umn.319510003935669	2070	9	,	,	,
umn.319510003935669	2070	10	1	1	CD
umn.319510003935669	2070	11	tbsp	tbsp	NN
umn.319510003935669	2070	12	.	.	.
umn.319510003935669	2071	1	shorten	shorten	VB
umn.319510003935669	2071	2	:	:	:
umn.319510003935669	2071	3	ing	ing	NNP
umn.319510003935669	2071	4	,	,	,
umn.319510003935669	2071	5	2	2	CD
umn.319510003935669	2071	6	tsp	tsp	NN
umn.319510003935669	2071	7	.	.	.
umn.319510003935669	2072	1	salt	salt	NN
umn.319510003935669	2072	2	,	,	,
umn.319510003935669	2072	3	1	1	CD
umn.319510003935669	2072	4	-	-	SYM
umn.319510003935669	2072	5	2	2	CD
umn.319510003935669	2072	6	yeast	yeast	NN
umn.319510003935669	2072	7	cake	cake	NN
umn.319510003935669	2072	8	,	,	,
umn.319510003935669	2072	9	1	1	CD
umn.319510003935669	2072	10	-	-	SYM
umn.319510003935669	2072	11	2	2	CD
umn.319510003935669	2072	12	c.	c.	NN
umn.319510003935669	2072	13	water	water	NN
umn.319510003935669	2072	14	,	,	,
umn.319510003935669	2072	15	flour	flour	NN
umn.319510003935669	2072	16	,	,	,
umn.319510003935669	2072	17	2	2	CD
umn.319510003935669	2072	18	tsp	tsp	NN
umn.319510003935669	2072	19	.	.	.
umn.319510003935669	2073	1	sugar	sugar	NN
umn.319510003935669	2073	2	.	.	.
umn.319510003935669	2074	1	Put	put	VB
umn.319510003935669	2074	2	the	the	DT
umn.319510003935669	2074	3	water	water	NN
umn.319510003935669	2074	4	or	or	CC
umn.319510003935669	2074	5	milk	milk	NN
umn.319510003935669	2074	6	,	,	,
umn.319510003935669	2074	7	salt	salt	NN
umn.319510003935669	2074	8	,	,	,
umn.319510003935669	2074	9	sugar	sugar	NN
umn.319510003935669	2074	10	,	,	,
umn.319510003935669	2074	11	and	and	CC
umn.319510003935669	2074	12	shortening	shorten	VBG
umn.319510003935669	2074	13	into	into	IN
umn.319510003935669	2074	14	a	a	DT
umn.319510003935669	2074	15	bowl	bowl	NN
umn.319510003935669	2074	16	.	.	.
umn.319510003935669	2075	1	Dissolve	dissolve	VB
umn.319510003935669	2075	2	the	the	DT
umn.319510003935669	2075	3	yeast	yeast	NN
umn.319510003935669	2075	4	in	in	IN
umn.319510003935669	2075	5	the	the	DT
umn.319510003935669	2075	6	warm	warm	JJ
umn.319510003935669	2075	7	water	water	NN
umn.319510003935669	2075	8	,	,	,
umn.319510003935669	2075	9	add	add	VB
umn.319510003935669	2075	10	it	-PRON-	PRP
umn.319510003935669	2075	11	to	to	IN
umn.319510003935669	2075	12	the	the	DT
umn.319510003935669	2075	13	mixture	mixture	NN
umn.319510003935669	2075	14	,	,	,
umn.319510003935669	2075	15	and	and	CC
umn.319510003935669	2075	16	stir	stir	VB
umn.319510003935669	2075	17	in	in	IN
umn.319510003935669	2075	18	flour	flour	NN
umn.319510003935669	2075	19	enough	enough	RB
umn.319510003935669	2075	20	to	to	TO
umn.319510003935669	2075	21	make	make	VB
umn.319510003935669	2075	22	a	a	DT
umn.319510003935669	2075	23	batter	batter	NN
umn.319510003935669	2075	24	.	.	.
umn.319510003935669	2076	1	Beat	beat	VB
umn.319510003935669	2076	2	it	-PRON-	PRP
umn.319510003935669	2076	3	until	until	IN
umn.319510003935669	2076	4	the	the	DT
umn.319510003935669	2076	5	flour	flour	NN
umn.319510003935669	2076	6	is	be	VBZ
umn.319510003935669	2076	7	thoroughly	thoroughly	RB
umn.319510003935669	2076	8	mixed	mixed	JJ
umn.319510003935669	2076	9	.	.	.
umn.319510003935669	2077	1	Allow	allow	VB
umn.319510003935669	2077	2	to	to	TO
umn.319510003935669	2077	3	rise	rise	VB
umn.319510003935669	2077	4	until	until	IN
umn.319510003935669	2077	5	light	light	NN
umn.319510003935669	2077	6	.	.	.
umn.319510003935669	2078	1	Add	add	VB
umn.319510003935669	2078	2	flour	flour	NN
umn.319510003935669	2078	3	to	to	TO
umn.319510003935669	2078	4	make	make	VB
umn.319510003935669	2078	5	a	a	DT
umn.319510003935669	2078	6	stiff	stiff	JJ
umn.319510003935669	2078	7	dough	dough	NN
umn.319510003935669	2078	8	,	,	,
umn.319510003935669	2078	9	beat	beat	VBD
umn.319510003935669	2078	10	well	well	RB
umn.319510003935669	2078	11	for	for	IN
umn.319510003935669	2078	12	15	15	CD
umn.319510003935669	2078	13	min	min	NNP
umn.319510003935669	2078	14	.	.	NNP
umn.319510003935669	2078	15	,	,	,
umn.319510003935669	2078	16	or	or	CC
umn.319510003935669	2078	17	until	until	IN
umn.319510003935669	2078	18	light	light	NN
umn.319510003935669	2078	19	.	.	.
umn.319510003935669	2079	1	Place	place	NN
umn.319510003935669	2079	2	in	in	IN
umn.319510003935669	2079	3	pans	pan	NNS
umn.319510003935669	2079	4	and	and	CC
umn.319510003935669	2079	5	allow	allow	VB
umn.319510003935669	2079	6	to	to	TO
umn.319510003935669	2079	7	rise	rise	VB
umn.319510003935669	2079	8	until	until	IN
umn.319510003935669	2079	9	double	double	JJ
umn.319510003935669	2079	10	its	-PRON-	PRP$
umn.319510003935669	2079	11	bulk	bulk	NN
umn.319510003935669	2079	12	.	.	.
umn.319510003935669	2080	1	Bake	bake	VB
umn.319510003935669	2080	2	in	in	IN
umn.319510003935669	2080	3	slow	slow	JJ
umn.319510003935669	2080	4	oven	oven	NN
umn.319510003935669	2080	5	.	.	.
umn.319510003935669	2081	1	DRIP	DRIP	NNP
umn.319510003935669	2081	2	COFFEE	COFFEE	NNP
umn.319510003935669	2081	3	:	:	:
umn.319510003935669	2081	4	To	to	TO
umn.319510003935669	2081	5	avoid	avoid	VB
umn.319510003935669	2081	6	extracting	extract	VBG
umn.319510003935669	2081	7	the	the	DT
umn.319510003935669	2081	8	tannin	tannin	NN
umn.319510003935669	2081	9	from	from	IN
umn.319510003935669	2081	10	the	the	DT
umn.319510003935669	2081	11	coffee	coffee	NN
umn.319510003935669	2081	12	,	,	,
umn.319510003935669	2081	13	use	use	VB
umn.319510003935669	2081	14	a	a	DT
umn.319510003935669	2081	15	"	"	``
umn.319510003935669	2081	16	drip	drip	NN
umn.319510003935669	2081	17	”	"	''
umn.319510003935669	2081	18	coffee	coffee	NN
umn.319510003935669	2081	19	pot	pot	NN
umn.319510003935669	2081	20	.	.	.
umn.319510003935669	2082	1	This	this	DT
umn.319510003935669	2082	2	is	be	VBZ
umn.319510003935669	2082	3	composed	compose	VBN
umn.319510003935669	2082	4	of	of	IN
umn.319510003935669	2082	5	three	three	CD
umn.319510003935669	2082	6	sections	section	NNS
umn.319510003935669	2082	7	:	:	:
umn.319510003935669	2082	8	The	the	DT
umn.319510003935669	2082	9	upper	upper	JJ
umn.319510003935669	2082	10	section	section	NN
umn.319510003935669	2082	11	to	to	TO
umn.319510003935669	2082	12	receive	receive	VB
umn.319510003935669	2082	13	the	the	DT
umn.319510003935669	2082	14	boiling	boiling	NN
umn.319510003935669	2082	15	water	water	NN
umn.319510003935669	2082	16	,	,	,
umn.319510003935669	2082	17	the	the	DT
umn.319510003935669	2082	18	middle	middle	JJ
umn.319510003935669	2082	19	section	section	NN
umn.319510003935669	2082	20	to	to	TO
umn.319510003935669	2082	21	receive	receive	VB
umn.319510003935669	2082	22	the	the	DT
umn.319510003935669	2082	23	ground	ground	NN
umn.319510003935669	2082	24	coffee	coffee	NN
umn.319510003935669	2082	25	,	,	,
umn.319510003935669	2082	26	and	and	CC
umn.319510003935669	2082	27	the	the	DT
umn.319510003935669	2082	28	lower	low	JJR
umn.319510003935669	2082	29	section	section	NN
umn.319510003935669	2082	30	to	to	TO
umn.319510003935669	2082	31	receive	receive	VB
umn.319510003935669	2082	32	the	the	DT
umn.319510003935669	2082	33	coffee	coffee	NN
umn.319510003935669	2082	34	which	which	WDT
umn.319510003935669	2082	35	drips	drip	VBZ
umn.319510003935669	2082	36	from	from	IN
umn.319510003935669	2082	37	the	the	DT
umn.319510003935669	2082	38	middle	middle	JJ
umn.319510003935669	2082	39	section	section	NN
umn.319510003935669	2082	40	.	.	.
umn.319510003935669	2083	1	DRIP	DRIP	NNP
umn.319510003935669	2083	2	COFFEE	COFFEE	NNP
umn.319510003935669	2083	3	:	:	:
umn.319510003935669	2083	4	6	6	CD
umn.319510003935669	2083	5	c.	c.	NN
umn.319510003935669	2083	6	boiling	boiling	NN
umn.319510003935669	2083	7	water	water	NN
umn.319510003935669	2083	8	,	,	,
umn.319510003935669	2083	9	1	1	CD
umn.319510003935669	2083	10	c.	c.	NN
umn.319510003935669	2083	11	finely	finely	RB
umn.319510003935669	2083	12	ground	grind	VBN
umn.319510003935669	2083	13	coffee	coffee	NN
umn.319510003935669	2083	14	.	.	.
umn.319510003935669	2084	1	Set	set	VB
umn.319510003935669	2084	2	the	the	DT
umn.319510003935669	2084	3	lower	low	JJR
umn.319510003935669	2084	4	section	section	NN
umn.319510003935669	2084	5	of	of	IN
umn.319510003935669	2084	6	the	the	DT
umn.319510003935669	2084	7	coffee	coffee	NN
umn.319510003935669	2084	8	pot	pot	NN
umn.319510003935669	2084	9	into	into	IN
umn.319510003935669	2084	10	a	a	DT
umn.319510003935669	2084	11	pan	pan	NN
umn.319510003935669	2084	12	of	of	IN
umn.319510003935669	2084	13	boil-	boil-	NNP
umn.319510003935669	2084	14	ing	ing	DT
umn.319510003935669	2084	15	water	water	NN
umn.319510003935669	2084	16	;	;	:
umn.319510003935669	2084	17	place	place	VB
umn.319510003935669	2084	18	the	the	DT
umn.319510003935669	2084	19	middle	middle	JJ
umn.319510003935669	2084	20	section	section	NN
umn.319510003935669	2084	21	upon	upon	IN
umn.319510003935669	2084	22	the	the	DT
umn.319510003935669	2084	23	lower	low	JJR
umn.319510003935669	2084	24	,	,	,
umn.319510003935669	2084	25	and	and	CC
umn.319510003935669	2084	26	put	put	VBD
umn.319510003935669	2084	27	the	the	DT
umn.319510003935669	2084	28	ground	ground	NN
umn.319510003935669	2084	29	coffee	coffee	NN
umn.319510003935669	2084	30	into	into	IN
umn.319510003935669	2084	31	it	-PRON-	PRP
umn.319510003935669	2084	32	;	;	:
umn.319510003935669	2084	33	place	place	VB
umn.319510003935669	2084	34	the	the	DT
umn.319510003935669	2084	35	upper	upper	JJ
umn.319510003935669	2084	36	section	section	NN
umn.319510003935669	2084	37	upon	upon	IN
umn.319510003935669	2084	38	the	the	DT
umn.319510003935669	2084	39	middle	middle	NN
umn.319510003935669	2084	40	,	,	,
umn.319510003935669	2084	41	and	and	CC
umn.319510003935669	2084	42	pour	pour	VB
umn.319510003935669	2084	43	into	into	IN
umn.319510003935669	2084	44	it	-PRON-	PRP
umn.319510003935669	2084	45	the	the	DT
umn.319510003935669	2084	46	6	6	CD
umn.319510003935669	2084	47	c.	c.	NN
umn.319510003935669	2084	48	boiling	boiling	NN
umn.319510003935669	2084	49	water	water	NN
umn.319510003935669	2084	50	.	.	.
umn.319510003935669	2085	1	Place	place	VB
umn.319510003935669	2085	2	where	where	WRB
umn.319510003935669	2085	3	the	the	DT
umn.319510003935669	2085	4	water	water	NN
umn.319510003935669	2085	5	in	in	IN
umn.319510003935669	2085	6	the	the	DT
umn.319510003935669	2085	7	pan	pan	NN
umn.319510003935669	2085	8	will	will	MD
umn.319510003935669	2085	9	keep	keep	VB
umn.319510003935669	2085	10	near	near	IN
umn.319510003935669	2085	11	the	the	DT
umn.319510003935669	2085	12	boiling	boiling	NN
umn.319510003935669	2085	13	point	point	NN
umn.319510003935669	2085	14	,	,	,
umn.319510003935669	2085	15	but	but	CC
umn.319510003935669	2085	16	not	not	RB
umn.319510003935669	2085	17	boil	boil	VB
umn.319510003935669	2085	18	.	.	.
umn.319510003935669	2086	1	When	when	WRB
umn.319510003935669	2086	2	the	the	DT
umn.319510003935669	2086	3	coffee	coffee	NN
umn.319510003935669	2086	4	has	have	VBZ
umn.319510003935669	2086	5	filtered	filter	VBN
umn.319510003935669	2086	6	through	through	RP
umn.319510003935669	2086	7	into	into	IN
umn.319510003935669	2086	8	the	the	DT
umn.319510003935669	2086	9	lower	low	JJR
umn.319510003935669	2086	10	sec-	sec-	NN
umn.319510003935669	2086	11	tion	tion	NN
umn.319510003935669	2086	12	,	,	,
umn.319510003935669	2086	13	remove	remove	VB
umn.319510003935669	2086	14	the	the	DT
umn.319510003935669	2086	15	upper	upper	JJ
umn.319510003935669	2086	16	and	and	CC
umn.319510003935669	2086	17	middle	middle	JJ
umn.319510003935669	2086	18	sections	section	NNS
umn.319510003935669	2086	19	,	,	,
umn.319510003935669	2086	20	and	and	CC
umn.319510003935669	2086	21	serve	serve	VB
umn.319510003935669	2086	22	the	the	DT
umn.319510003935669	2086	23	coffee	coffee	NN
umn.319510003935669	2086	24	immediately	immediately	RB
umn.319510003935669	2086	25	,	,	,
umn.319510003935669	2086	26	or	or	CC
umn.319510003935669	2086	27	set	set	VBD
umn.319510003935669	2086	28	it	-PRON-	PRP
umn.319510003935669	2086	29	where	where	WRB
umn.319510003935669	2086	30	it	-PRON-	PRP
umn.319510003935669	2086	31	will	will	MD
umn.319510003935669	2086	32	stand	stand	VB
umn.319510003935669	2086	33	just	just	RB
umn.319510003935669	2086	34	below	below	IN
umn.319510003935669	2086	35	the	the	DT
umn.319510003935669	2086	36	boil	boil	NN
umn.319510003935669	2086	37	.	.	.
umn.319510003935669	2087	1	ing	ing	NNP
umn.319510003935669	2087	2	point	point	NN
umn.319510003935669	2087	3	,	,	,
umn.319510003935669	2087	4	but	but	CC
umn.319510003935669	2087	5	not	not	RB
umn.319510003935669	2087	6	boil	boil	VB
umn.319510003935669	2087	7	,	,	,
umn.319510003935669	2087	8	until	until	IN
umn.319510003935669	2087	9	ready	ready	JJ
umn.319510003935669	2087	10	to	to	TO
umn.319510003935669	2087	11	serve	serve	VB
umn.319510003935669	2087	12	.	.	.
umn.319510003935669	2088	1	In	in	IN
umn.319510003935669	2088	2	lieu	lieu	NN
umn.319510003935669	2088	3	of	of	IN
umn.319510003935669	2088	4	a	a	DT
umn.319510003935669	2088	5	drip	drip	NN
umn.319510003935669	2088	6	coffee	coffee	NN
umn.319510003935669	2088	7	pot	pot	NN
umn.319510003935669	2088	8	,	,	,
umn.319510003935669	2088	9	place	place	VB
umn.319510003935669	2088	10	the	the	DT
umn.319510003935669	2088	11	ground	ground	NN
umn.319510003935669	2088	12	coffee	coffee	NN
umn.319510003935669	2088	13	in	in	IN
umn.319510003935669	2088	14	a	a	DT
umn.319510003935669	2088	15	cloth	cloth	NN
umn.319510003935669	2088	16	,	,	,
umn.319510003935669	2088	17	tie	tie	VB
umn.319510003935669	2088	18	firmly	firmly	RB
umn.319510003935669	2088	19	,	,	,
umn.319510003935669	2088	20	and	and	CC
umn.319510003935669	2088	21	place	place	VB
umn.319510003935669	2088	22	the	the	DT
umn.319510003935669	2088	23	mass	mass	NN
umn.319510003935669	2088	24	in	in	IN
umn.319510003935669	2088	25	the	the	DT
umn.319510003935669	2088	26	coffee	coffee	NN
umn.319510003935669	2088	27	pot	pot	NN
umn.319510003935669	2088	28	.	.	.
umn.319510003935669	2089	1	Pour	pour	VB
umn.319510003935669	2089	2	boiling	boiling	NN
umn.319510003935669	2089	3	water	water	NN
umn.319510003935669	2089	4	in	in	IN
umn.319510003935669	2089	5	:	:	:
umn.319510003935669	2089	6	to	to	IN
umn.319510003935669	2089	7	the	the	DT
umn.319510003935669	2089	8	coffee	coffee	NN
umn.319510003935669	2089	9	pot	pot	NN
umn.319510003935669	2089	10	,	,	,
umn.319510003935669	2089	11	and	and	CC
umn.319510003935669	2089	12	set	set	VBD
umn.319510003935669	2089	13	it	-PRON-	PRP
umn.319510003935669	2089	14	where	where	WRB
umn.319510003935669	2089	15	it	-PRON-	PRP
umn.319510003935669	2089	16	will	will	MD
umn.319510003935669	2089	17	keep	keep	VB
umn.319510003935669	2089	18	near	near	IN
umn.319510003935669	2089	19	the	the	DT
umn.319510003935669	2089	20	boil	boil	NN
umn.319510003935669	2089	21	.	.	.
umn.319510003935669	2090	1	ing	ing	NNP
umn.319510003935669	2090	2	point	point	NN
umn.319510003935669	2090	3	,	,	,
umn.319510003935669	2090	4	but	but	CC
umn.319510003935669	2090	5	not	not	RB
umn.319510003935669	2090	6	boil	boil	VB
umn.319510003935669	2090	7	,	,	,
umn.319510003935669	2090	8	for	for	IN
umn.319510003935669	2090	9	20	20	CD
umn.319510003935669	2090	10	minutes	minute	NNS
umn.319510003935669	2090	11	,	,	,
umn.319510003935669	2090	12	before	before	IN
umn.319510003935669	2090	13	serving	serve	VBG
umn.319510003935669	2090	14	.	.	.
umn.319510003935669	2091	1	LEMON	LEMON	NNP
umn.319510003935669	2091	2	Ice	Ice	NNP
umn.319510003935669	2091	3	:	:	:
umn.319510003935669	2091	4	1	1	CD
umn.319510003935669	2091	5	pt	pt	NN
umn.319510003935669	2091	6	.	.	.
umn.319510003935669	2092	1	water	water	NN
umn.319510003935669	2092	2	,	,	,
umn.319510003935669	2092	3	1	1	CD
umn.319510003935669	2092	4	c.	c.	NN
umn.319510003935669	2092	5	sugar	sugar	NN
umn.319510003935669	2092	6	,	,	,
umn.319510003935669	2092	7	3	3	CD
umn.319510003935669	2092	8	-	-	SYM
umn.319510003935669	2092	9	8	8	CD
umn.319510003935669	2092	10	c.	c.	NN
umn.319510003935669	2092	11	lemon	lemon	NN
umn.319510003935669	2092	12	juice	juice	NN
umn.319510003935669	2092	13	,	,	,
umn.319510003935669	2092	14	1	1	CD
umn.319510003935669	2092	15	-	-	SYM
umn.319510003935669	2092	16	2	2	CD
umn.319510003935669	2092	17	lemon	lemon	NN
umn.319510003935669	2092	18	rind	rind	NN
umn.319510003935669	2092	19	.	.	.
umn.319510003935669	2093	1	Place	place	NN
umn.319510003935669	2093	2	sugar	sugar	NN
umn.319510003935669	2093	3	in	in	IN
umn.319510003935669	2093	4	water	water	NN
umn.319510003935669	2093	5	and	and	CC
umn.319510003935669	2093	6	boil	boil	VB
umn.319510003935669	2093	7	five	five	CD
umn.319510003935669	2093	8	min	min	NN
umn.319510003935669	2093	9	.	.	.
umn.319510003935669	2094	1	;	;	:
umn.319510003935669	2094	2	add	add	VB
umn.319510003935669	2094	3	lemon	lemon	NN
umn.319510003935669	2094	4	juice	juice	NN
umn.319510003935669	2094	5	and	and	CC
umn.319510003935669	2094	6	rind	rind	NN
umn.319510003935669	2094	7	to	to	IN
umn.319510003935669	2094	8	the	the	DT
umn.319510003935669	2094	9	boiling	boiling	NN
umn.319510003935669	2094	10	syrup	syrup	NN
umn.319510003935669	2094	11	,	,	,
umn.319510003935669	2094	12	and	and	CC
umn.319510003935669	2094	13	allow	allow	VB
umn.319510003935669	2094	14	to	to	TO
umn.319510003935669	2094	15	stand	stand	VB
umn.319510003935669	2094	16	5	5	CD
umn.319510003935669	2094	17	min	min	NN
umn.319510003935669	2094	18	.	.	.
umn.319510003935669	2095	1	Strain	strain	VB
umn.319510003935669	2095	2	,	,	,
umn.319510003935669	2095	3	cool	cool	JJ
umn.319510003935669	2095	4	,	,	,
umn.319510003935669	2095	5	and	and	CC
umn.319510003935669	2095	6	freeze	freeze	VB
umn.319510003935669	2095	7	.	.	.
umn.319510003935669	2096	1	The	the	DT
umn.319510003935669	2096	2	rind	rind	NN
umn.319510003935669	2096	3	may	may	MD
umn.319510003935669	2096	4	be	be	VB
umn.319510003935669	2096	5	omitted	omit	VBN
umn.319510003935669	2096	6	,	,	,
umn.319510003935669	2096	7	if	if	IN
umn.319510003935669	2096	8	desirable	desirable	JJ
umn.319510003935669	2096	9	.	.	.
umn.319510003935669	2097	1	112	112	CD
umn.319510003935669	2097	2	DOMESTIC	domestic	JJ
umn.319510003935669	2097	3	SCIENCE	science	NN
umn.319510003935669	2097	4	bread	bread	NN
umn.319510003935669	2097	5	crumbs	crumb	NNS
umn.319510003935669	2097	6	or	or	CC
umn.319510003935669	2097	7	cracker	cracker	NN
umn.319510003935669	2097	8	crumbs	crumb	NNS
umn.319510003935669	2097	9	,	,	,
umn.319510003935669	2097	10	1	1	CD
umn.319510003935669	2097	11	-	-	SYM
umn.319510003935669	2097	12	4	4	CD
umn.319510003935669	2097	13	c.	c.	NNP
umn.319510003935669	2097	14	milk	milk	NN
umn.319510003935669	2097	15	,	,	,
umn.319510003935669	2097	16	1	1	CD
umn.319510003935669	2097	17	-	-	SYM
umn.319510003935669	2097	18	2	2	CD
umn.319510003935669	2097	19	c.	c.	NN
umn.319510003935669	2097	20	finely	finely	RB
umn.319510003935669	2097	21	chopped	chop	VBN
umn.319510003935669	2097	22	cooked	cook	VBN
umn.319510003935669	2097	23	chicken	chicken	NN
umn.319510003935669	2097	24	,	,	,
umn.319510003935669	2097	25	1	1	CD
umn.319510003935669	2097	26	-	-	SYM
umn.319510003935669	2097	27	4	4	CD
umn.319510003935669	2097	28	tsp	tsp	NN
umn.319510003935669	2097	29	.	.	.
umn.319510003935669	2098	1	salt	salt	NN
umn.319510003935669	2098	2	,	,	,
umn.319510003935669	2098	3	pepper	pepper	NN
umn.319510003935669	2098	4	to	to	TO
umn.319510003935669	2098	5	taste	taste	VB
umn.319510003935669	2098	6	.	.	.
umn.319510003935669	2099	1	Pour	pour	VB
umn.319510003935669	2099	2	the	the	DT
umn.319510003935669	2099	3	milk	milk	NN
umn.319510003935669	2099	4	over	over	IN
umn.319510003935669	2099	5	the	the	DT
umn.319510003935669	2099	6	crumbs	crumb	NNS
umn.319510003935669	2099	7	,	,	,
umn.319510003935669	2099	8	and	and	CC
umn.319510003935669	2099	9	allow	allow	VB
umn.319510003935669	2099	10	it	-PRON-	PRP
umn.319510003935669	2099	11	to	to	TO
umn.319510003935669	2099	12	stand	stand	VB
umn.319510003935669	2099	13	ten	ten	CD
umn.319510003935669	2099	14	min	min	NN
umn.319510003935669	2099	15	.	.	.
umn.319510003935669	2100	1	Remove	remove	VB
umn.319510003935669	2100	2	all	all	PDT
umn.319510003935669	2100	3	the	the	DT
umn.319510003935669	2100	4	fat	fat	NN
umn.319510003935669	2100	5	from	from	IN
umn.319510003935669	2100	6	the	the	DT
umn.319510003935669	2100	7	broth	broth	NN
umn.319510003935669	2100	8	,	,	,
umn.319510003935669	2100	9	heat	heat	VB
umn.319510003935669	2100	10	the	the	DT
umn.319510003935669	2100	11	broth	broth	NN
umn.319510003935669	2100	12	to	to	IN
umn.319510003935669	2100	13	boiling	boiling	NN
umn.319510003935669	2100	14	point	point	NN
umn.319510003935669	2100	15	,	,	,
umn.319510003935669	2100	16	boil	boil	VB
umn.319510003935669	2100	17	one	one	CD
umn.319510003935669	2100	18	min	min	NN
umn.319510003935669	2100	19	.	.	NNP
umn.319510003935669	2100	20	,	,	,
umn.319510003935669	2100	21	then	then	RB
umn.319510003935669	2100	22	add	add	VB
umn.319510003935669	2100	23	the	the	DT
umn.319510003935669	2100	24	chopped	chop	VBN
umn.319510003935669	2100	25	chicken	chicken	NN
umn.319510003935669	2100	26	,	,	,
umn.319510003935669	2100	27	and	and	CC
umn.319510003935669	2100	28	re-	re-	RB
umn.319510003935669	2100	29	heat	heat	NN
umn.319510003935669	2100	30	,	,	,
umn.319510003935669	2100	31	Season	season	NN
umn.319510003935669	2100	32	to	to	TO
umn.319510003935669	2100	33	taste	taste	VB
umn.319510003935669	2100	34	.	.	.
umn.319510003935669	2101	1	Serve	serve	VB
umn.319510003935669	2101	2	hot	hot	JJ
umn.319510003935669	2101	3	.	.	.
umn.319510003935669	2102	1	The	the	DT
umn.319510003935669	2102	2	broth	broth	NN
umn.319510003935669	2102	3	of	of	IN
umn.319510003935669	2102	4	any	any	DT
umn.319510003935669	2102	5	other	other	JJ
umn.319510003935669	2102	6	fowl	fowl	NN
umn.319510003935669	2102	7	or	or	CC
umn.319510003935669	2102	8	meat	meat	NN
umn.319510003935669	2102	9	may	may	MD
umn.319510003935669	2102	10	be	be	VB
umn.319510003935669	2102	11	used	use	VBN
umn.319510003935669	2102	12	for	for	IN
umn.319510003935669	2102	13	panada	panada	NNP
umn.319510003935669	2102	14	,	,	,
umn.319510003935669	2102	15	in	in	IN
umn.319510003935669	2102	16	a	a	DT
umn.319510003935669	2102	17	similar	similar	JJ
umn.319510003935669	2102	18	manner	manner	NN
umn.319510003935669	2102	19	.	.	.
umn.319510003935669	2103	1	CHICKEN	CHICKEN	NNP
umn.319510003935669	2103	2	JELLY	JELLY	NNP
umn.319510003935669	2103	3	:	:	:
umn.319510003935669	2103	4	1	1	CD
umn.319510003935669	2103	5	c.	c.	NN
umn.319510003935669	2103	6	chicken	chicken	NNP
umn.319510003935669	2103	7	broth	broth	NN
umn.319510003935669	2103	8	,	,	,
umn.319510003935669	2103	9	1	1	CD
umn.319510003935669	2103	10	1	1	CD
umn.319510003935669	2103	11	-	-	SYM
umn.319510003935669	2103	12	4	4	CD
umn.319510003935669	2103	13	tsp	tsp	NN
umn.319510003935669	2103	14	.	.	.
umn.319510003935669	2104	1	granu-	granu-	NNP
umn.319510003935669	2104	2	lated	late	VBD
umn.319510003935669	2104	3	gelatine	gelatine	NNP
umn.319510003935669	2104	4	,	,	,
umn.319510003935669	2104	5	a	a	DT
umn.319510003935669	2104	6	few	few	JJ
umn.319510003935669	2104	7	drops	drop	NNS
umn.319510003935669	2104	8	of	of	IN
umn.319510003935669	2104	9	lemon	lemon	NN
umn.319510003935669	2104	10	juice	juice	NN
umn.319510003935669	2104	11	.	.	.
umn.319510003935669	2105	1	Remove	remove	VB
umn.319510003935669	2105	2	all	all	DT
umn.319510003935669	2105	3	fat	fat	NN
umn.319510003935669	2105	4	from	from	IN
umn.319510003935669	2105	5	the	the	DT
umn.319510003935669	2105	6	broth	broth	NN
umn.319510003935669	2105	7	,	,	,
umn.319510003935669	2105	8	season	season	NN
umn.319510003935669	2105	9	to	to	TO
umn.319510003935669	2105	10	taste	taste	VB
umn.319510003935669	2105	11	with	with	IN
umn.319510003935669	2105	12	salt	salt	NN
umn.319510003935669	2105	13	or	or	CC
umn.319510003935669	2105	14	celery	celery	NN
umn.319510003935669	2105	15	salt	salt	NN
umn.319510003935669	2105	16	,	,	,
umn.319510003935669	2105	17	and	and	CC
umn.319510003935669	2105	18	pepper	pepper	NN
umn.319510003935669	2105	19	.	.	.
umn.319510003935669	2106	1	Put	put	VB
umn.319510003935669	2106	2	one	one	CD
umn.319510003935669	2106	3	tbsp	tbsp	NN
umn.319510003935669	2106	4	.	.	.
umn.319510003935669	2107	1	of	of	IN
umn.319510003935669	2107	2	cold	cold	JJ
umn.319510003935669	2107	3	broth	broth	NN
umn.319510003935669	2107	4	over	over	IN
umn.319510003935669	2107	5	the	the	DT
umn.319510003935669	2107	6	gelatine	gelatine	NN
umn.319510003935669	2107	7	,	,	,
umn.319510003935669	2107	8	heat	heat	VB
umn.319510003935669	2107	9	the	the	DT
umn.319510003935669	2107	10	remainder	remainder	NN
umn.319510003935669	2107	11	of	of	IN
umn.319510003935669	2107	12	the	the	DT
umn.319510003935669	2107	13	the	the	DT
umn.319510003935669	2107	14	broth	broth	NN
umn.319510003935669	2107	15	to	to	IN
umn.319510003935669	2107	16	a	a	DT
umn.319510003935669	2107	17	boiling	boiling	NN
umn.319510003935669	2107	18	point	point	NN
umn.319510003935669	2107	19	,	,	,
umn.319510003935669	2107	20	add	add	VB
umn.319510003935669	2107	21	the	the	DT
umn.319510003935669	2107	22	softened	soften	VBN
umn.319510003935669	2107	23	gelatine	gelatine	NN
umn.319510003935669	2107	24	and	and	CC
umn.319510003935669	2107	25	stir	stir	VB
umn.319510003935669	2107	26	until	until	IN
umn.319510003935669	2107	27	the	the	DT
umn.319510003935669	2107	28	gelatine	gelatine	NN
umn.319510003935669	2107	29	is	be	VBZ
umn.319510003935669	2107	30	all	all	DT
umn.319510003935669	2107	31	dissolved	dissolve	VBN
umn.319510003935669	2107	32	.	.	.
umn.319510003935669	2108	1	Add	add	VB
umn.319510003935669	2108	2	the	the	DT
umn.319510003935669	2108	3	lemon	lemon	NN
umn.319510003935669	2108	4	juice	juice	NN
umn.319510003935669	2108	5	,	,	,
umn.319510003935669	2108	6	strain	strain	VB
umn.319510003935669	2108	7	through	through	IN
umn.319510003935669	2108	8	double	double	JJ
umn.319510003935669	2108	9	cheesecloth	cheesecloth	NN
umn.319510003935669	2108	10	into	into	IN
umn.319510003935669	2108	11	a	a	DT
umn.319510003935669	2108	12	cold	cold	JJ
umn.319510003935669	2108	13	,	,	,
umn.319510003935669	2108	14	wet	wet	JJ
umn.319510003935669	2108	15	mould	mould	NN
umn.319510003935669	2108	16	.	.	.
umn.319510003935669	2109	1	Set	Set	VBN
umn.319510003935669	2109	2	in	in	IN
umn.319510003935669	2109	3	a	a	DT
umn.319510003935669	2109	4	cool	cool	JJ
umn.319510003935669	2109	5	place	place	NN
umn.319510003935669	2109	6	until	until	IN
umn.319510003935669	2109	7	it	-PRON-	PRP
umn.319510003935669	2109	8	is	be	VBZ
umn.319510003935669	2109	9	solid	solid	JJ
umn.319510003935669	2109	10	.	.	.
umn.319510003935669	2110	1	Serve	serve	VB
umn.319510003935669	2110	2	cold	cold	JJ
umn.319510003935669	2110	3	.	.	.
umn.319510003935669	2111	1	Beef	beef	NN
umn.319510003935669	2111	2	tea	tea	NN
umn.319510003935669	2111	3	,	,	,
umn.319510003935669	2111	4	lamb	lamb	NN
umn.319510003935669	2111	5	broth	broth	NN
umn.319510003935669	2111	6	,	,	,
umn.319510003935669	2111	7	mutton	mutton	NN
umn.319510003935669	2111	8	broth	broth	NN
umn.319510003935669	2111	9	,	,	,
umn.319510003935669	2111	10	veal	veal	NN
umn.319510003935669	2111	11	broth	broth	NN
umn.319510003935669	2111	12	;	;	:
umn.319510003935669	2111	13	etc	etc	FW
umn.319510003935669	2111	14	.	.	.
umn.319510003935669	2112	1	may	may	MD
umn.319510003935669	2112	2	be	be	VB
umn.319510003935669	2112	3	prepared	prepare	VBN
umn.319510003935669	2112	4	in	in	IN
umn.319510003935669	2112	5	the	the	DT
umn.319510003935669	2112	6	same	same	JJ
umn.319510003935669	2112	7	way	way	NN
umn.319510003935669	2112	8	.	.	.
umn.319510003935669	2113	1	OYSTER	OYSTER	NNP
umn.319510003935669	2113	2	BROTH	BROTH	NNP
umn.319510003935669	2113	3	:	:	:
umn.319510003935669	2113	4	6	6	CD
umn.319510003935669	2113	5	oysters	oyster	NNS
umn.319510003935669	2113	6	,	,	,
umn.319510003935669	2113	7	1	1	CD
umn.319510003935669	2113	8	-	-	SYM
umn.319510003935669	2113	9	2	2	CD
umn.319510003935669	2113	10	c.	c.	NN
umn.319510003935669	2113	11	cold	cold	JJ
umn.319510003935669	2113	12	water	water	NN
umn.319510003935669	2113	13	.	.	.
umn.319510003935669	2114	1	Chop	chop	VB
umn.319510003935669	2114	2	the	the	DT
umn.319510003935669	2114	3	oysters	oyster	NNS
umn.319510003935669	2114	4	very	very	RB
umn.319510003935669	2114	5	fine	fine	JJ
umn.319510003935669	2114	6	,	,	,
umn.319510003935669	2114	7	and	and	CC
umn.319510003935669	2114	8	put	put	VBD
umn.319510003935669	2114	9	into	into	IN
umn.319510003935669	2114	10	a	a	DT
umn.319510003935669	2114	11	sauce	sauce	NN
umn.319510003935669	2114	12	pan	pan	NN
umn.319510003935669	2114	13	with	with	IN
umn.319510003935669	2114	14	1	1	CD
umn.319510003935669	2114	15	-	-	SYM
umn.319510003935669	2114	16	2	2	CD
umn.319510003935669	2114	17	c.	c.	NN
umn.319510003935669	2114	18	cold	cold	JJ
umn.319510003935669	2114	19	water	water	NN
umn.319510003935669	2114	20	.	.	.
umn.319510003935669	2115	1	Heat	heat	VB
umn.319510003935669	2115	2	to	to	IN
umn.319510003935669	2115	3	a	a	DT
umn.319510003935669	2115	4	boiling	boiling	NN
umn.319510003935669	2115	5	point	point	NN
umn.319510003935669	2115	6	,	,	,
umn.319510003935669	2115	7	then	then	RB
umn.319510003935669	2115	8	cook	cook	VB
umn.319510003935669	2115	9	more	more	RBR
umn.319510003935669	2115	10	slowly	slowly	RB
umn.319510003935669	2115	11	for	for	IN
umn.319510003935669	2115	12	five	five	CD
umn.319510003935669	2115	13	min	min	NN
umn.319510003935669	2115	14	.	.	.
umn.319510003935669	2116	1	Strain	strain	NN
umn.319510003935669	2116	2	,	,	,
umn.319510003935669	2116	3	season	season	NN
umn.319510003935669	2116	4	the	the	DT
umn.319510003935669	2116	5	broth	broth	NN
umn.319510003935669	2116	6	with	with	IN
umn.319510003935669	2116	7	salt	salt	NN
umn.319510003935669	2116	8	and	and	CC
umn.319510003935669	2116	9	pepper	pepper	NN
umn.319510003935669	2116	10	,	,	,
umn.319510003935669	2116	11	to	to	TO
umn.319510003935669	2116	12	taste	taste	VB
umn.319510003935669	2116	13	.	.	.
umn.319510003935669	2117	1	Serve	serve	VB
umn.319510003935669	2117	2	immediately	immediately	RB
umn.319510003935669	2117	3	.	.	.
umn.319510003935669	2118	1	BEEF	BEEF	NNP
umn.319510003935669	2118	2	TEA	TEA	NNP
umn.319510003935669	2118	3	:	:	:
umn.319510003935669	2118	4	1	1	CD
umn.319510003935669	2118	5	lb	lb	CD
umn.319510003935669	2118	6	.	.	.
umn.319510003935669	2119	1	lean	lean	JJ
umn.319510003935669	2119	2	beef	beef	NN
umn.319510003935669	2119	3	,	,	,
umn.319510003935669	2119	4	1	1	CD
umn.319510003935669	2119	5	pt	pt	NN
umn.319510003935669	2119	6	.	.	.
umn.319510003935669	2120	1	cold	cold	JJ
umn.319510003935669	2120	2	water	water	NN
umn.319510003935669	2120	3	,	,	,
umn.319510003935669	2120	4	salt	salt	NN
umn.319510003935669	2120	5	to	to	TO
umn.319510003935669	2120	6	taste	taste	VB
umn.319510003935669	2120	7	.	.	.
umn.319510003935669	2121	1	Chop	chop	VB
umn.319510003935669	2121	2	the	the	DT
umn.319510003935669	2121	3	meat	meat	NN
umn.319510003935669	2121	4	fine	fine	NN
umn.319510003935669	2121	5	,	,	,
umn.319510003935669	2121	6	and	and	CC
umn.319510003935669	2121	7	place	place	VB
umn.319510003935669	2121	8	it	-PRON-	PRP
umn.319510003935669	2121	9	in	in	IN
umn.319510003935669	2121	10	the	the	DT
umn.319510003935669	2121	11	cold	cold	JJ
umn.319510003935669	2121	12	water	water	NN
umn.319510003935669	2121	13	,	,	,
umn.319510003935669	2121	14	allowing	allow	VBG
umn.319510003935669	2121	15	it	-PRON-	PRP
umn.319510003935669	2121	16	to	to	TO
umn.319510003935669	2121	17	stand	stand	VB
umn.319510003935669	2121	18	30	30	CD
umn.319510003935669	2121	19	minutes	minute	NNS
umn.319510003935669	2121	20	or	or	CC
umn.319510003935669	2121	21	more	more	JJR
umn.319510003935669	2121	22	.	.	.
umn.319510003935669	2122	1	If	if	IN
umn.319510003935669	2122	2	a	a	DT
umn.319510003935669	2122	3	double	double	JJ
umn.319510003935669	2122	4	boiler	boiler	NN
umn.319510003935669	2122	5	is	be	VBZ
umn.319510003935669	2122	6	available	available	JJ
umn.319510003935669	2122	7	,	,	,
umn.319510003935669	2122	8	place	place	VB
umn.319510003935669	2122	9	the	the	DT
umn.319510003935669	2122	10	meat	meat	NN
umn.319510003935669	2122	11	,	,	,
umn.319510003935669	2122	12	and	and	CC
umn.319510003935669	2122	13	water	water	NN
umn.319510003935669	2122	14	in	in	IN
umn.319510003935669	2122	15	which	which	WDT
umn.319510003935669	2122	16	it	-PRON-	PRP
umn.319510003935669	2122	17	has	have	VBZ
umn.319510003935669	2122	18	been	be	VBN
umn.319510003935669	2122	19	standing	stand	VBG
umn.319510003935669	2122	20	,	,	,
umn.319510003935669	2122	21	in	in	IN
umn.319510003935669	2122	22	the	the	DT
umn.319510003935669	2122	23	top	top	JJ
umn.319510003935669	2122	24	part	part	NN
umn.319510003935669	2122	25	,	,	,
umn.319510003935669	2122	26	and	and	CC
umn.319510003935669	2122	27	set	set	VBD
umn.319510003935669	2122	28	it	-PRON-	PRP
umn.319510003935669	2122	29	into	into	IN
umn.319510003935669	2122	30	the	the	DT
umn.319510003935669	2122	31	lower	low	JJR
umn.319510003935669	2122	32	part	part	NN
umn.319510003935669	2122	33	,	,	,
umn.319510003935669	2122	34	which	which	WDT
umn.319510003935669	2122	35	should	should	MD
umn.319510003935669	2122	36	be	be	VB
umn.319510003935669	2122	37	1.3	1.3	CD
umn.319510003935669	2122	38	full	full	JJ
umn.319510003935669	2122	39	of	of	IN
umn.319510003935669	2122	40	cold	cold	JJ
umn.319510003935669	2122	41	water	water	NN
umn.319510003935669	2122	42	.	.	.
umn.319510003935669	2123	1	(	(	-LRB-
umn.319510003935669	2123	2	If	if	IN
umn.319510003935669	2123	3	no	no	DT
umn.319510003935669	2123	4	double	double	JJ
umn.319510003935669	2123	5	boiler	boiler	NN
umn.319510003935669	2123	6	is	be	VBZ
umn.319510003935669	2123	7	at	at	IN
umn.319510003935669	2123	8	hand	hand	NN
umn.319510003935669	2123	9	,	,	,
umn.319510003935669	2123	10	place	place	VB
umn.319510003935669	2123	11	the	the	DT
umn.319510003935669	2123	12	meat	meat	NN
umn.319510003935669	2123	13	and	and	CC
umn.319510003935669	2123	14	water	water	NN
umn.319510003935669	2123	15	in	in	IN
umn.319510003935669	2123	16	a	a	DT
umn.319510003935669	2123	17	glass	glass	NN
umn.319510003935669	2123	18	jar	jar	NN
umn.319510003935669	2123	19	with	with	IN
umn.319510003935669	2123	20	a	a	DT
umn.319510003935669	2123	21	cover	cover	NN
umn.319510003935669	2123	22	,	,	,
umn.319510003935669	2123	23	and	and	CC
umn.319510003935669	2123	24	set	set	VBD
umn.319510003935669	2123	25	the	the	DT
umn.319510003935669	2123	26	jar	jar	NN
umn.319510003935669	2123	27	into	into	IN
umn.319510003935669	2123	28	any	any	DT
umn.319510003935669	2123	29	convenient	convenient	JJ
umn.319510003935669	2123	30	vessel	vessel	NN
umn.319510003935669	2123	31	containing	contain	VBG
umn.319510003935669	2123	32	cold	cold	JJ
umn.319510003935669	2123	33	water	water	NN
umn.319510003935669	2123	34	.	.	.
umn.319510003935669	2123	35	)	)	-RRB-
umn.319510003935669	2124	1	Place	place	VB
umn.319510003935669	2124	2	the	the	DT
umn.319510003935669	2124	3	meat	meat	NN
umn.319510003935669	2124	4	thus	thus	RB
umn.319510003935669	2124	5	prepared	prepare	VBN
umn.319510003935669	2124	6	over	over	IN
umn.319510003935669	2124	7	the	the	DT
umn.319510003935669	2124	8	flame	flame	NN
umn.319510003935669	2124	9	,	,	,
umn.319510003935669	2124	10	or	or	CC
umn.319510003935669	2124	11	where	where	WRB
umn.319510003935669	2124	12	it	-PRON-	PRP
umn.319510003935669	2124	13	will	will	MD
umn.319510003935669	2124	14	heat	heat	VB
umn.319510003935669	2124	15	slowly	slowly	RB
umn.319510003935669	2124	16	,	,	,
umn.319510003935669	2124	17	stirring	stir	VBG
umn.319510003935669	2124	18	frequently	frequently	RB
umn.319510003935669	2124	19	,	,	,
umn.319510003935669	2124	20	until	until	IN
umn.319510003935669	2124	21	the	the	DT
umn.319510003935669	2124	22	liquid	liquid	NN
umn.319510003935669	2124	23	becomes	become	VBZ
umn.319510003935669	2124	24	of	of	IN
umn.319510003935669	2124	25	a	a	DT
umn.319510003935669	2124	26	reddish	reddish	JJ
umn.319510003935669	2124	27	brown	brown	JJ
umn.319510003935669	2124	28	color	color	NN
umn.319510003935669	2124	29	.	.	.
umn.319510003935669	2125	1	Strain	strain	VB
umn.319510003935669	2125	2	it	-PRON-	PRP
umn.319510003935669	2125	3	through	through	IN
umn.319510003935669	2125	4	a	a	DT
umn.319510003935669	2125	5	coarse	coarse	JJ
umn.319510003935669	2125	6	strainer	strainer	NN
umn.319510003935669	2125	7	,	,	,
umn.319510003935669	2125	8	into	into	IN
umn.319510003935669	2125	9	a	a	DT
umn.319510003935669	2125	10	heated	heated	JJ
umn.319510003935669	2125	11	cup	cup	NN
umn.319510003935669	2125	12	.	.	.
umn.319510003935669	2126	1	Remove	remove	VB
umn.319510003935669	2126	2	all	all	DT
umn.319510003935669	2126	3	fat	fat	NN
umn.319510003935669	2126	4	from	from	IN
umn.319510003935669	2126	5	the	the	DT
umn.319510003935669	2126	6	top	top	NN
umn.319510003935669	2126	7	:	:	:
umn.319510003935669	2126	8	by	by	IN
umn.319510003935669	2126	9	laying	lay	VBG
umn.319510003935669	2126	10	upon	upon	IN
umn.319510003935669	2126	11	the	the	DT
umn.319510003935669	2126	12	surface	surface	NN
umn.319510003935669	2126	13	for	for	IN
umn.319510003935669	2126	14	a	a	DT
umn.319510003935669	2126	15	moment	moment	NN
umn.319510003935669	2126	16	a	a	DT
umn.319510003935669	2126	17	thin	thin	JJ
umn.319510003935669	2126	18	piece	piece	NN
umn.319510003935669	2126	19	of	of	IN
umn.319510003935669	2126	20	bread	bread	NN
umn.319510003935669	2126	21	,	,	,
umn.319510003935669	2126	22	or	or	CC
umn.319510003935669	2126	23	by	by	IN
umn.319510003935669	2126	24	holding	hold	VBG
umn.319510003935669	2126	25	a	a	DT
umn.319510003935669	2126	26	piece	piece	NN
umn.319510003935669	2126	27	of	of	IN
umn.319510003935669	2126	28	bread	bread	NN
umn.319510003935669	2126	29	between	between	IN
umn.319510003935669	2126	30	thumb	thumb	NN
umn.319510003935669	2126	31	and	and	CC
umn.319510003935669	2126	32	APPENDIX	APPENDIX	NNP
umn.319510003935669	2126	33	113	113	CD
umn.319510003935669	2126	34	move	move	VBP
umn.319510003935669	2126	35	finger	finger	NN
umn.319510003935669	2126	36	,	,	,
umn.319510003935669	2126	37	and	and	CC
umn.319510003935669	2126	38	touching	touch	VBG
umn.319510003935669	2126	39	the	the	DT
umn.319510003935669	2126	40	drops	drop	NNS
umn.319510003935669	2126	41	of	of	IN
umn.319510003935669	2126	42	fat	fat	NN
umn.319510003935669	2126	43	,	,	,
umn.319510003935669	2126	44	lightly	lightly	RB
umn.319510003935669	2126	45	,	,	,
umn.319510003935669	2126	46	until	until	IN
umn.319510003935669	2126	47	all	all	DT
umn.319510003935669	2126	48	are	be	VBP
umn.319510003935669	2126	49	removed	remove	VBN
umn.319510003935669	2126	50	.	.	.
umn.319510003935669	2127	1	In	in	IN
umn.319510003935669	2127	2	case	case	NN
umn.319510003935669	2127	3	of	of	IN
umn.319510003935669	2127	4	using	use	VBG
umn.319510003935669	2127	5	a	a	DT
umn.319510003935669	2127	6	glass	glass	NN
umn.319510003935669	2127	7	jar	jar	NN
umn.319510003935669	2127	8	,	,	,
umn.319510003935669	2127	9	place	place	VB
umn.319510003935669	2127	10	it	-PRON-	PRP
umn.319510003935669	2127	11	upon	upon	IN
umn.319510003935669	2127	12	some	some	DT
umn.319510003935669	2127	13	rest	rest	NN
umn.319510003935669	2127	14	,	,	,
umn.319510003935669	2127	15	in	in	IN
umn.319510003935669	2127	16	the	the	DT
umn.319510003935669	2127	17	vessel	vessel	NN
umn.319510003935669	2127	18	of	of	IN
umn.319510003935669	2127	19	water	water	NN
umn.319510003935669	2127	20	,	,	,
umn.319510003935669	2127	21	to	to	TO
umn.319510003935669	2127	22	prevent	prevent	VB
umn.319510003935669	2127	23	breakage	breakage	NN
umn.319510003935669	2127	24	of	of	IN
umn.319510003935669	2127	25	jar	jar	NN
umn.319510003935669	2127	26	.	.	.
umn.319510003935669	2128	1	The	the	DT
umn.319510003935669	2128	2	tea	tea	NN
umn.319510003935669	2128	3	may	may	MD
umn.319510003935669	2128	4	be	be	VB
umn.319510003935669	2128	5	canned	can	VBN
umn.319510003935669	2128	6	,	,	,
umn.319510003935669	2128	7	and	and	CC
umn.319510003935669	2128	8	kept	keep	VBD
umn.319510003935669	2128	9	for	for	IN
umn.319510003935669	2128	10	an	an	DT
umn.319510003935669	2128	11	indefinite	indefinite	JJ
umn.319510003935669	2128	12	period	period	NN
umn.319510003935669	2128	13	.	.	.
umn.319510003935669	2129	1	MUTTON	MUTTON	NNP
umn.319510003935669	2129	2	BROTH	BROTH	NNS
umn.319510003935669	2129	3	:	:	:
umn.319510003935669	2129	4	2	2	CD
umn.319510003935669	2129	5	lbs	lb	NNS
umn.319510003935669	2129	6	.	.	.
umn.319510003935669	2130	1	neck	neck	NN
umn.319510003935669	2130	2	or	or	CC
umn.319510003935669	2130	3	forequarter	forequarter	NN
umn.319510003935669	2130	4	,	,	,
umn.319510003935669	2130	5	2	2	CD
umn.319510003935669	2130	6	-	-	SYM
umn.319510003935669	2130	7	3	3	CD
umn.319510003935669	2130	8	large	large	JJ
umn.319510003935669	2130	9	onion	onion	NN
umn.319510003935669	2130	10	,	,	,
umn.319510003935669	2130	11	1	1	CD
umn.319510003935669	2130	12	-	-	SYM
umn.319510003935669	2130	13	6	6	CD
umn.319510003935669	2130	14	c.	c.	NN
umn.319510003935669	2130	15	of	of	IN
umn.319510003935669	2130	16	rice	rice	NN
umn.319510003935669	2130	17	or	or	CC
umn.319510003935669	2130	18	barley	barley	NN
umn.319510003935669	2130	19	,	,	,
umn.319510003935669	2130	20	1	1	CD
umn.319510003935669	2130	21	1	1	CD
umn.319510003935669	2130	22	-	-	SYM
umn.319510003935669	2130	23	3	3	CD
umn.319510003935669	2130	24	qts	qts	NN
umn.319510003935669	2130	25	.	.	.
umn.319510003935669	2131	1	cold	cold	JJ
umn.319510003935669	2131	2	water	water	NN
umn.319510003935669	2131	3	,	,	,
umn.319510003935669	2131	4	salt	salt	NN
umn.319510003935669	2131	5	,	,	,
umn.319510003935669	2131	6	pep-	pep-	NN
umn.319510003935669	2131	7	per	per	IN
umn.319510003935669	2131	8	.	.	.
umn.319510003935669	2132	1	Wash	wash	VB
umn.319510003935669	2132	2	meat	meat	NN
umn.319510003935669	2132	3	until	until	IN
umn.319510003935669	2132	4	sure	sure	JJ
umn.319510003935669	2132	5	that	that	IN
umn.319510003935669	2132	6	all	all	DT
umn.319510003935669	2132	7	dust	dust	NN
umn.319510003935669	2132	8	is	be	VBZ
umn.319510003935669	2132	9	removed	remove	VBN
umn.319510003935669	2132	10	.	.	.
umn.319510003935669	2133	1	Re-	Re-	NFP
umn.319510003935669	2133	2	all	all	DT
umn.319510003935669	2133	3	fat	fat	JJ
umn.319510003935669	2133	4	,	,	,
umn.319510003935669	2133	5	cut	cut	VBD
umn.319510003935669	2133	6	lean	lean	JJ
umn.319510003935669	2133	7	meat	meat	NN
umn.319510003935669	2133	8	into	into	IN
umn.319510003935669	2133	9	small	small	JJ
umn.319510003935669	2133	10	pieces	piece	NNS
umn.319510003935669	2133	11	.	.	.
umn.319510003935669	2134	1	Put	put	VB
umn.319510003935669	2134	2	meat	meat	NN
umn.319510003935669	2134	3	and	and	CC
umn.319510003935669	2134	4	bones	bone	NNS
umn.319510003935669	2134	5	into	into	IN
umn.319510003935669	2134	6	a	a	DT
umn.319510003935669	2134	7	kettle	kettle	NN
umn.319510003935669	2134	8	containing	contain	VBG
umn.319510003935669	2134	9	cold	cold	JJ
umn.319510003935669	2134	10	water	water	NN
umn.319510003935669	2134	11	,	,	,
umn.319510003935669	2134	12	and	and	CC
umn.319510003935669	2134	13	let	let	VB
umn.319510003935669	2134	14	it	-PRON-	PRP
umn.319510003935669	2134	15	stand	stand	VB
umn.319510003935669	2134	16	thirty	thirty	CD
umn.319510003935669	2134	17	min	min	NN
umn.319510003935669	2134	18	.	.	NNP
umn.319510003935669	2134	19	,	,	,
umn.319510003935669	2134	20	add	add	VB
umn.319510003935669	2134	21	the	the	DT
umn.319510003935669	2134	22	sliced	slice	VBN
umn.319510003935669	2134	23	onion	onion	NN
umn.319510003935669	2134	24	,	,	,
umn.319510003935669	2134	25	the	the	DT
umn.319510003935669	2134	26	washed	wash	VBN
umn.319510003935669	2134	27	rice	rice	NN
umn.319510003935669	2134	28	or	or	CC
umn.319510003935669	2134	29	barley	barley	NN
umn.319510003935669	2134	30	.	.	.
umn.319510003935669	2135	1	Cook	cook	VB
umn.319510003935669	2135	2	,	,	,
umn.319510003935669	2135	3	slowly	slowly	RB
umn.319510003935669	2135	4	,	,	,
umn.319510003935669	2135	5	three	three	CD
umn.319510003935669	2135	6	hours	hour	NNS
umn.319510003935669	2135	7	;	;	:
umn.319510003935669	2135	8	remove	remove	VB
umn.319510003935669	2135	9	bones	bone	NNS
umn.319510003935669	2135	10	and	and	CC
umn.319510003935669	2135	11	meat	meat	NN
umn.319510003935669	2135	12	,	,	,
umn.319510003935669	2135	13	take	take	VB
umn.319510003935669	2135	14	off	off	RP
umn.319510003935669	2135	15	all	all	DT
umn.319510003935669	2135	16	fat	fat	NN
umn.319510003935669	2135	17	by	by	IN
umn.319510003935669	2135	18	touching	touch	VBG
umn.319510003935669	2135	19	it	-PRON-	PRP
umn.319510003935669	2135	20	lightly	lightly	RB
umn.319510003935669	2135	21	with	with	IN
umn.319510003935669	2135	22	a	a	DT
umn.319510003935669	2135	23	piece	piece	NN
umn.319510003935669	2135	24	of	of	IN
umn.319510003935669	2135	25	bread	bread	NN
umn.319510003935669	2135	26	;	;	:
umn.319510003935669	2135	27	season	season	NN
umn.319510003935669	2135	28	it	-PRON-	PRP
umn.319510003935669	2135	29	to	to	TO
umn.319510003935669	2135	30	taste	taste	VB
umn.319510003935669	2135	31	with	with	IN
umn.319510003935669	2135	32	salt	salt	NN
umn.319510003935669	2135	33	and	and	CC
umn.319510003935669	2135	34	pepper	pepper	NN
umn.319510003935669	2135	35	;	;	:
umn.319510003935669	2135	36	serve	serve	VB
umn.319510003935669	2135	37	hot	hot	JJ
umn.319510003935669	2135	38	.	.	.
umn.319510003935669	2136	1	Tapioca	Tapioca	NNP
umn.319510003935669	2136	2	.or	.or	NNP
umn.319510003935669	2136	3	sago	sago	NN
umn.319510003935669	2136	4	may	may	MD
umn.319510003935669	2136	5	be	be	VB
umn.319510003935669	2136	6	used	use	VBN
umn.319510003935669	2136	7	instead	instead	RB
umn.319510003935669	2136	8	of	of	IN
umn.319510003935669	2136	9	rice	rice	NN
umn.319510003935669	2136	10	or	or	CC
umn.319510003935669	2136	11	barley	barley	NN
umn.319510003935669	2136	12	.	.	.
umn.319510003935669	2137	1	Dry	dry	JJ
umn.319510003935669	2137	2	Toast	toast	NN
umn.319510003935669	2137	3	:	:	:
umn.319510003935669	2137	4	Cut	cut	VB
umn.319510003935669	2137	5	stale	stale	JJ
umn.319510003935669	2137	6	bread	bread	NN
umn.319510003935669	2137	7	in	in	IN
umn.319510003935669	2137	8	1	1	CD
umn.319510003935669	2137	9	-	-	SYM
umn.319510003935669	2137	10	4	4	CD
umn.319510003935669	2137	11	in	in	RP
umn.319510003935669	2137	12	.	.	.
umn.319510003935669	2138	1	slices	slice	NNS
umn.319510003935669	2138	2	;	;	:
umn.319510003935669	2138	3	toast	toast	NN
umn.319510003935669	2138	4	on	on	IN
umn.319510003935669	2138	5	a	a	DT
umn.319510003935669	2138	6	toaster	toaster	NN
umn.319510003935669	2138	7	or	or	CC
umn.319510003935669	2138	8	a	a	DT
umn.319510003935669	2138	9	fork	fork	NN
umn.319510003935669	2138	10	until	until	IN
umn.319510003935669	2138	11	of	of	IN
umn.319510003935669	2138	12	a	a	DT
umn.319510003935669	2138	13	chestnut	chestnut	NN
umn.319510003935669	2138	14	brown	brown	NN
umn.319510003935669	2138	15	.	.	.
umn.319510003935669	2139	1	Gash	gash	VB
umn.319510003935669	2139	2	the	the	DT
umn.319510003935669	2139	3	crusts	crust	NNS
umn.319510003935669	2139	4	.	.	.
umn.319510003935669	2140	1	Serve	serve	VB
umn.319510003935669	2140	2	with	with	IN
umn.319510003935669	2140	3	or	or	CC
umn.319510003935669	2140	4	without	without	IN
umn.319510003935669	2140	5	butter	butter	NN
umn.319510003935669	2140	6	.	.	.
umn.319510003935669	2141	1	WATER	water	NN
umn.319510003935669	2141	2	TOAST	toast	NN
umn.319510003935669	2141	3	:	:	:
umn.319510003935669	2141	4	Prepare	prepare	VB
umn.319510003935669	2141	5	as	as	IN
umn.319510003935669	2141	6	for	for	IN
umn.319510003935669	2141	7	dry	dry	JJ
umn.319510003935669	2141	8	toast	toast	NN
umn.319510003935669	2141	9	.	.	.
umn.319510003935669	2142	1	Dip	dip	VB
umn.319510003935669	2142	2	slices	slice	NNS
umn.319510003935669	2142	3	into	into	IN
umn.319510003935669	2142	4	boiling	boiling	NN
umn.319510003935669	2142	5	,	,	,
umn.319510003935669	2142	6	salted	salt	VBN
umn.319510003935669	2142	7	water	water	NN
umn.319510003935669	2142	8	,	,	,
umn.319510003935669	2142	9	removing	remove	VBG
umn.319510003935669	2142	10	and	and	CC
umn.319510003935669	2142	11	buttering	butter	VBG
umn.319510003935669	2142	12	quickly	quickly	RB
umn.319510003935669	2142	13	;	;	:
umn.319510003935669	2142	14	or	or	CC
umn.319510003935669	2142	15	place	place	VB
umn.319510003935669	2142	16	them	-PRON-	PRP
umn.319510003935669	2142	17	on	on	IN
umn.319510003935669	2142	18	a	a	DT
umn.319510003935669	2142	19	plate	plate	NN
umn.319510003935669	2142	20	,	,	,
umn.319510003935669	2142	21	salt	salt	NN
umn.319510003935669	2142	22	,	,	,
umn.319510003935669	2142	23	butter	butter	NN
umn.319510003935669	2142	24	,	,	,
umn.319510003935669	2142	25	and	and	CC
umn.319510003935669	2142	26	pour	pour	VB
umn.319510003935669	2142	27	hot	hot	JJ
umn.319510003935669	2142	28	water	water	NN
umn.319510003935669	2142	29	or	or	CC
umn.319510003935669	2142	30	hot	hot	JJ
umn.319510003935669	2142	31	tea	tea	NN
umn.319510003935669	2142	32	over	over	IN
umn.319510003935669	2142	33	them	-PRON-	PRP
umn.319510003935669	2142	34	.	.	.
umn.319510003935669	2143	1	Some	some	DT
umn.319510003935669	2143	2	prefer	prefer	VBP
umn.319510003935669	2143	3	hot	hot	JJ
umn.319510003935669	2143	4	milk	milk	NN
umn.319510003935669	2143	5	.	.	.
umn.319510003935669	2144	1	Milk	Milk	NNP
umn.319510003935669	2144	2	SHERBET	SHERBET	NNP
umn.319510003935669	2144	3	:	:	:
umn.319510003935669	2144	4	1	1	CD
umn.319510003935669	2144	5	1.2	1.2	CD
umn.319510003935669	2144	6	c.	c.	NN
umn.319510003935669	2144	7	milk	milk	NN
umn.319510003935669	2144	8	,	,	,
umn.319510003935669	2144	9	1	1	CD
umn.319510003935669	2144	10	-	-	SYM
umn.319510003935669	2144	11	4	4	CD
umn.319510003935669	2144	12	c.	c.	NN
umn.319510003935669	2144	13	sugar	sugar	NN
umn.319510003935669	2144	14	,	,	,
umn.319510003935669	2144	15	1	1	CD
umn.319510003935669	2144	16	-	-	SYM
umn.319510003935669	2144	17	2	2	CD
umn.319510003935669	2144	18	lemon	lemon	NN
umn.319510003935669	2144	19	.	.	.
umn.319510003935669	2145	1	Freeze	freeze	VB
umn.319510003935669	2145	2	the	the	DT
umn.319510003935669	2145	3	milk	milk	NN
umn.319510003935669	2145	4	and	and	CC
umn.319510003935669	2145	5	sugar	sugar	NN
umn.319510003935669	2145	6	until	until	IN
umn.319510003935669	2145	7	partially	partially	RB
umn.319510003935669	2145	8	stiffened	stiffen	VBN
umn.319510003935669	2145	9	.	.	.
umn.319510003935669	2146	1	Add	add	VB
umn.319510003935669	2146	2	the	the	DT
umn.319510003935669	2146	3	lemon	lemon	NN
umn.319510003935669	2146	4	juice	juice	NN
umn.319510003935669	2146	5	,	,	,
umn.319510003935669	2146	6	and	and	CC
umn.319510003935669	2146	7	freeze	freeze	VB
umn.319510003935669	2146	8	stiff	stiff	JJ
umn.319510003935669	2146	9	.	.	.
umn.319510003935669	2147	1	EGG	egg	NN
umn.319510003935669	2147	2	LEMONADE	lemonade	NN
umn.319510003935669	2147	3	:	:	:
umn.319510003935669	2147	4	1	1	CD
umn.319510003935669	2147	5	lemon,3	lemon,3	NNP
umn.319510003935669	2147	6	tbsp	tbsp	NN
umn.319510003935669	2147	7	.	.	.
umn.319510003935669	2148	1	sugar	sugar	NNP
umn.319510003935669	2148	2	,	,	,
umn.319510003935669	2148	3	1	1	CD
umn.319510003935669	2148	4	c.	c.	NN
umn.319510003935669	2148	5	boiling	boiling	NN
umn.319510003935669	2148	6	water	water	NN
umn.319510003935669	2148	7	.	.	.
umn.319510003935669	2149	1	Pare	pare	VB
umn.319510003935669	2149	2	the	the	DT
umn.319510003935669	2149	3	lemon	lemon	NN
umn.319510003935669	2149	4	very	very	RB
umn.319510003935669	2149	5	thin	thin	JJ
umn.319510003935669	2149	6	,	,	,
umn.319510003935669	2149	7	using	use	VBG
umn.319510003935669	2149	8	only	only	RB
umn.319510003935669	2149	9	the	the	DT
umn.319510003935669	2149	10	yellow	yellow	JJ
umn.319510003935669	2149	11	rind	rind	NN
umn.319510003935669	2149	12	.	.	.
umn.319510003935669	2150	1	Put	put	VB
umn.319510003935669	2150	2	the	the	DT
umn.319510003935669	2150	3	rind	rind	NN
umn.319510003935669	2150	4	and	and	CC
umn.319510003935669	2150	5	the	the	DT
umn.319510003935669	2150	6	sugar	sugar	NN
umn.319510003935669	2150	7	into	into	IN
umn.319510003935669	2150	8	a	a	DT
umn.319510003935669	2150	9	bowl	bowl	NN
umn.319510003935669	2150	10	,	,	,
umn.319510003935669	2150	11	add	add	VB
umn.319510003935669	2150	12	the	the	DT
umn.319510003935669	2150	13	boiling	boiling	NN
umn.319510003935669	2150	14	water	water	NN
umn.319510003935669	2150	15	,	,	,
umn.319510003935669	2150	16	cover	cover	VB
umn.319510003935669	2150	17	tightly	tightly	RB
umn.319510003935669	2150	18	,	,	,
umn.319510003935669	2150	19	and	and	CC
umn.319510003935669	2150	20	allow	allow	VB
umn.319510003935669	2150	21	to	to	TO
umn.319510003935669	2150	22	stand	stand	VB
umn.319510003935669	2150	23	twenty	twenty	CD
umn.319510003935669	2150	24	minutes	minute	NNS
umn.319510003935669	2150	25	;	;	:
umn.319510003935669	2150	26	add	add	VB
umn.319510003935669	2150	27	the	the	DT
umn.319510003935669	2150	28	juice	juice	NN
umn.319510003935669	2150	29	,	,	,
umn.319510003935669	2150	30	and	and	CC
umn.319510003935669	2150	31	strain	strain	VB
umn.319510003935669	2150	32	.	.	.
umn.319510003935669	2151	1	Weaken	weaken	VB
umn.319510003935669	2151	2	,	,	,
umn.319510003935669	2151	3	at	at	IN
umn.319510003935669	2151	4	pleasure	pleasure	NN
umn.319510003935669	2151	5	,	,	,
umn.319510003935669	2151	6	with	with	IN
umn.319510003935669	2151	7	a	a	DT
umn.319510003935669	2151	8	little	little	JJ
umn.319510003935669	2151	9	ice	ice	NN
umn.319510003935669	2151	10	or	or	CC
umn.319510003935669	2151	11	cold	cold	JJ
umn.319510003935669	2151	12	water	water	NN
umn.319510003935669	2151	13	.	.	.
umn.319510003935669	2152	1	FROZEN	frozen	JJ
umn.319510003935669	2152	2	CUSTARDS	custard	NNS
umn.319510003935669	2152	3	:	:	:
umn.319510003935669	2152	4	1	1	CD
umn.319510003935669	2152	5	pt	pt	NN
umn.319510003935669	2152	6	.	.	.
umn.319510003935669	2153	1	milk	milk	NN
umn.319510003935669	2153	2	,	,	,
umn.319510003935669	2153	3	1	1	CD
umn.319510003935669	2153	4	tbsp	tbsp	NN
umn.319510003935669	2153	5	.	.	.
umn.319510003935669	2154	1	flour	flour	NN
umn.319510003935669	2154	2	,	,	,
umn.319510003935669	2154	3	1	1	CD
umn.319510003935669	2154	4	c.	c.	NN
umn.319510003935669	2154	5	sugar	sugar	NN
umn.319510003935669	2154	6	,	,	,
umn.319510003935669	2154	7	2	2	CD
umn.319510003935669	2154	8	or	or	CC
umn.319510003935669	2154	9	3	3	CD
umn.319510003935669	2154	10	eggs	egg	NNS
umn.319510003935669	2154	11	,	,	,
umn.319510003935669	2154	12	1	1	CD
umn.319510003935669	2154	13	-	-	SYM
umn.319510003935669	2154	14	8	8	CD
umn.319510003935669	2154	15	tsp	tsp	NN
umn.319510003935669	2154	16	.	.	.
umn.319510003935669	2155	1	salt	salt	NN
umn.319510003935669	2155	2	,	,	,
umn.319510003935669	2155	3	1	1	CD
umn.319510003935669	2155	4	pt	pt	NN
umn.319510003935669	2155	5	.	.	.
umn.319510003935669	2156	1	cream	cream	NN
umn.319510003935669	2156	2	,	,	,
umn.319510003935669	2156	3	1	1	CD
umn.319510003935669	2156	4	tbsp	tbsp	NN
umn.319510003935669	2156	5	.	.	.
umn.319510003935669	2157	1	flavoring	flavoring	NN
umn.319510003935669	2157	2	.	.	.
umn.319510003935669	2158	1	Scald	scald	VB
umn.319510003935669	2158	2	the	the	DT
umn.319510003935669	2158	3	milk	milk	NN
umn.319510003935669	2158	4	in	in	IN
umn.319510003935669	2158	5	a	a	DT
umn.319510003935669	2158	6	double	double	JJ
umn.319510003935669	2158	7	boiler	boiler	NN
umn.319510003935669	2158	8	;	;	:
umn.319510003935669	2158	9	beat	beat	VBD
umn.319510003935669	2158	10	the	the	DT
umn.319510003935669	2158	11	eggs	egg	NNS
umn.319510003935669	2158	12	slightly	slightly	RB
umn.319510003935669	2158	13	,	,	,
umn.319510003935669	2158	14	adding	add	VBG
umn.319510003935669	2158	15	half	half	PDT
umn.319510003935669	2158	16	the	the	DT
umn.319510003935669	2158	17	sugar	sugar	NN
umn.319510003935669	2158	18	,	,	,
umn.319510003935669	2158	19	and	and	CC
umn.319510003935669	2158	20	pour	pour	VB
umn.319510003935669	2158	21	the	the	DT
umn.319510003935669	2158	22	milk	milk	NN
umn.319510003935669	2158	23	slowly	slowly	RB
umn.319510003935669	2158	24	into	into	IN
umn.319510003935669	2158	25	this	this	DT
umn.319510003935669	2158	26	,	,	,
umn.319510003935669	2158	27	stirring	stir	VBG
umn.319510003935669	2158	28	constantly	constantly	RB
umn.319510003935669	2158	29	.	.	.
umn.319510003935669	2159	1	Pour	pour	VB
umn.319510003935669	2159	2	back	back	RB
umn.319510003935669	2159	3	into	into	IN
umn.319510003935669	2159	4	the	the	DT
umn.319510003935669	2159	5	double	double	JJ
umn.319510003935669	2159	6	boiler	boiler	NN
umn.319510003935669	2159	7	,	,	,
umn.319510003935669	2159	8	and	and	CC
umn.319510003935669	2159	9	cook	cook	VB
umn.319510003935669	2159	10	until	until	IN
umn.319510003935669	2159	11	the	the	DT
umn.319510003935669	2159	12	mixture	mixture	NN
umn.319510003935669	2159	13	begins	begin	VBZ
umn.319510003935669	2159	14	to	to	TO
umn.319510003935669	2159	15	thicken	thicken	VB
umn.319510003935669	2159	16	;	;	:
umn.319510003935669	2159	17	add	add	VB
umn.319510003935669	2159	18	the	the	DT
umn.319510003935669	2159	19	remaining	remain	VBG
umn.319510003935669	2159	20	sugar	sugar	NN
umn.319510003935669	2159	21	,	,	,
umn.319510003935669	2159	22	cool	cool	JJ
umn.319510003935669	2159	23	,	,	,
umn.319510003935669	2159	24	add	add	VB
umn.319510003935669	2159	25	cream	cream	NN
umn.319510003935669	2159	26	and	and	CC
umn.319510003935669	2159	27	flavoring	flavoring	NN
umn.319510003935669	2159	28	,	,	,
umn.319510003935669	2159	29	and	and	CC
umn.319510003935669	2159	30	freeze	freeze	VB
umn.319510003935669	2159	31	.	.	.
umn.319510003935669	2160	1	114	114	CD
umn.319510003935669	2160	2	DOMESTIC	domestic	JJ
umn.319510003935669	2160	3	SCIENCE	science	NN
umn.319510003935669	2160	4	Farina	Farina	NNP
umn.319510003935669	2160	5	GRUEL	gruel	NN
umn.319510003935669	2160	6	:	:	:
umn.319510003935669	2160	7	3	3	CD
umn.319510003935669	2160	8	tbsp	tbsp	NN
umn.319510003935669	2160	9	.	.	.
umn.319510003935669	2161	1	farina	farina	NNP
umn.319510003935669	2161	2	,	,	,
umn.319510003935669	2161	3	1	1	CD
umn.319510003935669	2161	4	tsp	tsp	NN
umn.319510003935669	2161	5	.	.	.
umn.319510003935669	2162	1	salt	salt	NN
umn.319510003935669	2162	2	,	,	,
umn.319510003935669	2162	3	1	1	CD
umn.319510003935669	2162	4	c.	c.	NN
umn.319510003935669	2162	5	boiling	boiling	NN
umn.319510003935669	2162	6	water	water	NN
umn.319510003935669	2162	7	,	,	,
umn.319510003935669	2162	8	1	1	CD
umn.319510003935669	2162	9	c.	c.	NN
umn.319510003935669	2162	10	milk	milk	NN
umn.319510003935669	2162	11	.	.	.
umn.319510003935669	2163	1	Bring	bring	VB
umn.319510003935669	2163	2	water	water	NN
umn.319510003935669	2163	3	to	to	IN
umn.319510003935669	2163	4	the	the	DT
umn.319510003935669	2163	5	boiling	boiling	NN
umn.319510003935669	2163	6	point	point	NN
umn.319510003935669	2163	7	,	,	,
umn.319510003935669	2163	8	add	add	VB
umn.319510003935669	2163	9	farina	farina	NNP
umn.319510003935669	2163	10	slowly	slowly	RB
umn.319510003935669	2163	11	,	,	,
umn.319510003935669	2163	12	stirring	stir	VBG
umn.319510003935669	2163	13	constantly	constantly	RB
umn.319510003935669	2163	14	.	.	.
umn.319510003935669	2164	1	Let	let	VB
umn.319510003935669	2164	2	the	the	DT
umn.319510003935669	2164	3	mixture	mixture	NN
umn.319510003935669	2164	4	boil	boil	NN
umn.319510003935669	2164	5	1	1	CD
umn.319510003935669	2164	6	-	-	SYM
umn.319510003935669	2164	7	2	2	CD
umn.319510003935669	2164	8	minute	minute	NN
umn.319510003935669	2164	9	,	,	,
umn.319510003935669	2164	10	then	then	RB
umn.319510003935669	2164	11	remove	remove	VB
umn.319510003935669	2164	12	from	from	IN
umn.319510003935669	2164	13	heat	heat	NN
umn.319510003935669	2164	14	,	,	,
umn.319510003935669	2164	15	but	but	CC
umn.319510003935669	2164	16	to	to	TO
umn.319510003935669	2164	17	remain	remain	VB
umn.319510003935669	2164	18	at	at	IN
umn.319510003935669	2164	19	boiling	boiling	NN
umn.319510003935669	2164	20	point	point	NN
umn.319510003935669	2164	21	,	,	,
umn.319510003935669	2164	22	without	without	IN
umn.319510003935669	2164	23	boiling	boil	VBG
umn.319510003935669	2164	24	,	,	,
umn.319510003935669	2164	25	for	for	IN
umn.319510003935669	2164	26	fifteen	fifteen	CD
umn.319510003935669	2164	27	min	min	NN
umn.319510003935669	2164	28	.	.	.
umn.319510003935669	2165	1	Add	add	VB
umn.319510003935669	2165	2	milk	milk	NN
umn.319510003935669	2165	3	slowly	slowly	RB
umn.319510003935669	2165	4	;	;	:
umn.319510003935669	2165	5	bring	bring	VB
umn.319510003935669	2165	6	to	to	IN
umn.319510003935669	2165	7	boiling	boiling	NN
umn.319510003935669	2165	8	point	point	NN
umn.319510003935669	2165	9	;	;	:
umn.319510003935669	2165	10	remove	remove	VB
umn.319510003935669	2165	11	from	from	IN
umn.319510003935669	2165	12	heat	heat	NN
umn.319510003935669	2165	13	and	and	CC
umn.319510003935669	2165	14	allow	allow	VB
umn.319510003935669	2165	15	to	to	TO
umn.319510003935669	2165	16	stand	stand	VB
umn.319510003935669	2165	17	fifteen	fifteen	CD
umn.319510003935669	2165	18	minutes	minute	NNS
umn.319510003935669	2165	19	longer	long	RBR
umn.319510003935669	2165	20	.	.	.
umn.319510003935669	2166	1	Serve	serve	VB
umn.319510003935669	2166	2	sweetend	sweetend	NN
umn.319510003935669	2166	3	,	,	,
umn.319510003935669	2166	4	if	if	IN
umn.319510003935669	2166	5	desired	desire	VBN
umn.319510003935669	2166	6	.	.	.
umn.319510003935669	2167	1	PASTRY	PASTRY	NNP
umn.319510003935669	2167	2	.	.	.
umn.319510003935669	2168	1	Pastry	Pastry	NNP
umn.319510003935669	2168	2	Flour	Flour	NNP
umn.319510003935669	2168	3	is	be	VBZ
umn.319510003935669	2168	4	made	make	VBN
umn.319510003935669	2168	5	from	from	IN
umn.319510003935669	2168	6	“	"	``
umn.319510003935669	2168	7	winter	winter	NN
umn.319510003935669	2168	8	wheat	wheat	NN
umn.319510003935669	2168	9	"	"	''
umn.319510003935669	2168	10	;	;	:
umn.319510003935669	2168	11	a	a	DT
umn.319510003935669	2168	12	wheat	wheat	NN
umn.319510003935669	2168	13	sown	sow	VBN
umn.319510003935669	2168	14	in	in	IN
umn.319510003935669	2168	15	the	the	DT
umn.319510003935669	2168	16	fall	fall	NN
umn.319510003935669	2168	17	,	,	,
umn.319510003935669	2168	18	and	and	CC
umn.319510003935669	2168	19	growing	grow	VBG
umn.319510003935669	2168	20	,	,	,
umn.319510003935669	2168	21	somewhat	somewhat	RB
umn.319510003935669	2168	22	,	,	,
umn.319510003935669	2168	23	during	during	IN
umn.319510003935669	2168	24	all	all	PDT
umn.319510003935669	2168	25	the	the	DT
umn.319510003935669	2168	26	cold	cold	JJ
umn.319510003935669	2168	27	and	and	CC
umn.319510003935669	2168	28	moisture	moisture	NN
umn.319510003935669	2168	29	of	of	IN
umn.319510003935669	2168	30	the	the	DT
umn.319510003935669	2168	31	winter	winter	NN
umn.319510003935669	2168	32	.	.	.
umn.319510003935669	2169	1	It	-PRON-	PRP
umn.319510003935669	2169	2	is	be	VBZ
umn.319510003935669	2169	3	soft	soft	JJ
umn.319510003935669	2169	4	and	and	CC
umn.319510003935669	2169	5	starchy	starchy	JJ
umn.319510003935669	2169	6	;	;	:
umn.319510003935669	2169	7	hence	hence	RB
umn.319510003935669	2169	8	more	more	RBR
umn.319510003935669	2169	9	brittle	brittle	JJ
umn.319510003935669	2169	10	than	than	IN
umn.319510003935669	2169	11	the	the	DT
umn.319510003935669	2169	12	spring	spring	NN
umn.319510003935669	2169	13	wheat	wheat	NN
umn.319510003935669	2169	14	,	,	,
umn.319510003935669	2169	15	thus	thus	RB
umn.319510003935669	2169	16	being	be	VBG
umn.319510003935669	2169	17	better	well	JJR
umn.319510003935669	2169	18	adapt-	adapt-	JJ
umn.319510003935669	2169	19	ed	ed	NN
umn.319510003935669	2169	20	for	for	IN
umn.319510003935669	2169	21	pastry	pastry	NN
umn.319510003935669	2169	22	.	.	.
umn.319510003935669	2170	1	Spring	spring	NN
umn.319510003935669	2170	2	wheat	wheat	NN
umn.319510003935669	2170	3	contains	contain	VBZ
umn.319510003935669	2170	4	a	a	DT
umn.319510003935669	2170	5	greater	great	JJR
umn.319510003935669	2170	6	proportion	proportion	NN
umn.319510003935669	2170	7	of	of	IN
umn.319510003935669	2170	8	gluten	gluten	NN
umn.319510003935669	2170	9	,	,	,
umn.319510003935669	2170	10	which	which	WDT
umn.319510003935669	2170	11	is	be	VBZ
umn.319510003935669	2170	12	slightly	slightly	RB
umn.319510003935669	2170	13	elastic	elastic	JJ
umn.319510003935669	2170	14	.	.	.
umn.319510003935669	2171	1	For	for	IN
umn.319510003935669	2171	2	this	this	DT
umn.319510003935669	2171	3	reason	reason	NN
umn.319510003935669	2171	4	,	,	,
umn.319510003935669	2171	5	the	the	DT
umn.319510003935669	2171	6	spring	spring	NN
umn.319510003935669	2171	7	wheat	wheat	NN
umn.319510003935669	2171	8	is	be	VBZ
umn.319510003935669	2171	9	better	well	JJR
umn.319510003935669	2171	10	for	for	IN
umn.319510003935669	2171	11	bread	bread	NN
umn.319510003935669	2171	12	dough	dough	NN
umn.319510003935669	2171	13	.	.	.
umn.319510003935669	2172	1	Pastry	pastry	NN
umn.319510003935669	2172	2	is	be	VBZ
umn.319510003935669	2172	3	hard	hard	JJ
umn.319510003935669	2172	4	to	to	TO
umn.319510003935669	2172	5	digest	digest	VB
umn.319510003935669	2172	6	,	,	,
umn.319510003935669	2172	7	because	because	IN
umn.319510003935669	2172	8	the	the	DT
umn.319510003935669	2172	9	starch	starch	NN
umn.319510003935669	2172	10	grains	grain	NNS
umn.319510003935669	2172	11	,	,	,
umn.319510003935669	2172	12	which	which	WDT
umn.319510003935669	2172	13	require	require	VBP
umn.319510003935669	2172	14	water	water	NN
umn.319510003935669	2172	15	to	to	TO
umn.319510003935669	2172	16	swell	swell	VB
umn.319510003935669	2172	17	and	and	CC
umn.319510003935669	2172	18	burst	burst	VB
umn.319510003935669	2172	19	them	-PRON-	PRP
umn.319510003935669	2172	20	,	,	,
umn.319510003935669	2172	21	are	be	VBP
umn.319510003935669	2172	22	saturated	saturate	VBN
umn.319510003935669	2172	23	with	with	IN
umn.319510003935669	2172	24	the	the	DT
umn.319510003935669	2172	25	fat	fat	NN
umn.319510003935669	2172	26	used	use	VBN
umn.319510003935669	2172	27	in	in	IN
umn.319510003935669	2172	28	the	the	DT
umn.319510003935669	2172	29	"	"	``
umn.319510003935669	2172	30	crust	crust	NN
umn.319510003935669	2172	31	"	"	''
umn.319510003935669	2172	32	;	;	:
umn.319510003935669	2172	33	and	and	CC
umn.319510003935669	2172	34	thus	thus	RB
umn.319510003935669	2172	35	the	the	DT
umn.319510003935669	2172	36	fluids	fluid	NNS
umn.319510003935669	2172	37	of	of	IN
umn.319510003935669	2172	38	the	the	DT
umn.319510003935669	2172	39	mouth	mouth	NN
umn.319510003935669	2172	40	and	and	CC
umn.319510003935669	2172	41	stomach	stomach	NN
umn.319510003935669	2172	42	are	be	VBP
umn.319510003935669	2172	43	unable	unable	JJ
umn.319510003935669	2172	44	to	to	TO
umn.319510003935669	2172	45	act	act	VB
umn.319510003935669	2172	46	upon	upon	IN
umn.319510003935669	2172	47	them	-PRON-	PRP
umn.319510003935669	2172	48	,	,	,
umn.319510003935669	2172	49	in	in	IN
umn.319510003935669	2172	50	the	the	DT
umn.319510003935669	2172	51	processes	process	NNS
umn.319510003935669	2172	52	of	of	IN
umn.319510003935669	2172	53	digestion	digestion	NN
umn.319510003935669	2172	54	.	.	.
umn.319510003935669	2173	1	SOME	some	DT
umn.319510003935669	2173	2	GENERAL	general	JJ
umn.319510003935669	2173	3	RULES	rule	NNS
umn.319510003935669	2173	4	FOR	for	IN
umn.319510003935669	2173	5	PASTRY	pastry	NN
umn.319510003935669	2173	6	.	.	.
umn.319510003935669	2174	1	1	1	LS
umn.319510003935669	2174	2	.	.	.
umn.319510003935669	2175	1	Have	have	VB
umn.319510003935669	2175	2	everything	everything	NN
umn.319510003935669	2175	3	cold	cold	JJ
umn.319510003935669	2175	4	.	.	.
umn.319510003935669	2176	1	2	2	LS
umn.319510003935669	2176	2	.	.	.
umn.319510003935669	2177	1	Roll	roll	VB
umn.319510003935669	2177	2	the	the	DT
umn.319510003935669	2177	3	crust	crust	NN
umn.319510003935669	2177	4	one	one	CD
umn.319510003935669	2177	5	way	way	NN
umn.319510003935669	2177	6	,	,	,
umn.319510003935669	2177	7	only	only	RB
umn.319510003935669	2177	8	,	,	,
umn.319510003935669	2177	9	as	as	RB
umn.319510003935669	2177	10	nearly	nearly	RB
umn.319510003935669	2177	11	as	as	IN
umn.319510003935669	2177	12	possible	possible	JJ
umn.319510003935669	2177	13	.	.	.
umn.319510003935669	2178	1	3	3	LS
umn.319510003935669	2178	2	.	.	.
umn.319510003935669	2179	1	Handle	handle	VB
umn.319510003935669	2179	2	the	the	DT
umn.319510003935669	2179	3	crust	crust	NN
umn.319510003935669	2179	4	as	as	RB
umn.319510003935669	2179	5	little	little	JJ
umn.319510003935669	2179	6	as	as	IN
umn.319510003935669	2179	7	possible	possible	JJ
umn.319510003935669	2179	8	.	.	.
umn.319510003935669	2180	1	4	4	LS
umn.319510003935669	2180	2	.	.	.
umn.319510003935669	2181	1	Bake	bake	VB
umn.319510003935669	2181	2	pastry	pastry	NN
umn.319510003935669	2181	3	quickly	quickly	RB
umn.319510003935669	2181	4	,	,	,
umn.319510003935669	2181	5	to	to	TO
umn.319510003935669	2181	6	prevent	prevent	VB
umn.319510003935669	2181	7	the	the	DT
umn.319510003935669	2181	8	crust	crust	NN
umn.319510003935669	2181	9	's	's	POS
umn.319510003935669	2181	10	being	be	VBG
umn.319510003935669	2181	11	more	more	RBR
umn.319510003935669	2181	12	or	or	CC
umn.319510003935669	2181	13	less	less	RBR
umn.319510003935669	2181	14	saturated	saturated	JJ
umn.319510003935669	2181	15	with	with	IN
umn.319510003935669	2181	16	the	the	DT
umn.319510003935669	2181	17	"	"	``
umn.319510003935669	2181	18	filling	filling	NN
umn.319510003935669	2181	19	.	.	.
umn.319510003935669	2181	20	"	"	''
umn.319510003935669	2182	1	5	5	LS
umn.319510003935669	2182	2	.	.	.
umn.319510003935669	2183	1	Have	have	VBP
umn.319510003935669	2183	2	the	the	DT
umn.319510003935669	2183	3	heat	heat	NN
umn.319510003935669	2183	4	greatest	great	JJS
umn.319510003935669	2183	5	at	at	IN
umn.319510003935669	2183	6	the	the	DT
umn.319510003935669	2183	7	bottom	bottom	NN
umn.319510003935669	2183	8	,	,	,
umn.319510003935669	2183	9	for	for	IN
umn.319510003935669	2183	10	the	the	DT
umn.319510003935669	2183	11	same	same	JJ
umn.319510003935669	2183	12	reason	reason	NN
umn.319510003935669	2183	13	,	,	,
umn.319510003935669	2183	14	and	and	CC
umn.319510003935669	2183	15	to	to	TO
umn.319510003935669	2183	16	allow	allow	VB
umn.319510003935669	2183	17	“	"	``
umn.319510003935669	2183	18	light	light	JJ
umn.319510003935669	2183	19	”	"	''
umn.319510003935669	2183	20	pastry	pastry	NN
umn.319510003935669	2183	21	to	to	TO
umn.319510003935669	2183	22	rise	rise	VB
umn.319510003935669	2183	23	before	before	IN
umn.319510003935669	2183	24	browning	browning	NN
umn.319510003935669	2183	25	.	.	.
umn.319510003935669	2184	1	6	6	LS
umn.319510003935669	2184	2	.	.	.
umn.319510003935669	2185	1	Pastry	pastry	JJ
umn.319510003935669	2185	2	flour	flour	NN
umn.319510003935669	2185	3	is	be	VBZ
umn.319510003935669	2185	4	best	good	JJS
umn.319510003935669	2185	5	,	,	,
umn.319510003935669	2185	6	but	but	CC
umn.319510003935669	2185	7	any	any	DT
umn.319510003935669	2185	8	flour	flour	NN
umn.319510003935669	2185	9	may	may	MD
umn.319510003935669	2185	10	be	be	VB
umn.319510003935669	2185	11	used	use	VBN
umn.319510003935669	2185	12	.	.	.
umn.319510003935669	2186	1	7	7	CD
umn.319510003935669	2186	2	.	.	.
umn.319510003935669	2187	1	Reduce	reduce	VB
umn.319510003935669	2187	2	all	all	DT
umn.319510003935669	2187	3	pastry	pastry	NN
umn.319510003935669	2187	4	to	to	IN
umn.319510003935669	2187	5	the	the	DT
umn.319510003935669	2187	6	lowest	low	JJS
umn.319510003935669	2187	7	temperature	temperature	NN
umn.319510003935669	2187	8	above	above	IN
umn.319510003935669	2187	9	freezing	freezing	NN
umn.319510003935669	2187	10	,	,	,
umn.319510003935669	2187	11	if	if	IN
umn.319510003935669	2187	12	possible	possible	JJ
umn.319510003935669	2187	13	,	,	,
umn.319510003935669	2187	14	before	before	IN
umn.319510003935669	2187	15	serving	serve	VBG
umn.319510003935669	2187	16	.	.	.
umn.319510003935669	2188	1	8	8	CD
umn.319510003935669	2188	2	.	.	.
umn.319510003935669	2189	1	In	in	IN
umn.319510003935669	2189	2	making	make	VBG
umn.319510003935669	2189	3	short	short	JJ
umn.319510003935669	2189	4	"	"	``
umn.319510003935669	2189	5	pastry	pastry	NN
umn.319510003935669	2189	6	,	,	,
umn.319510003935669	2189	7	use	use	VB
umn.319510003935669	2189	8	equal	equal	JJ
umn.319510003935669	2189	9	amounts	amount	NNS
umn.319510003935669	2189	10	of	of	IN
umn.319510003935669	2189	11	water	water	NN
umn.319510003935669	2189	12	and	and	CC
umn.319510003935669	2189	13	shortening	shortening	NN
umn.319510003935669	2189	14	.	.	.
umn.319510003935669	2190	1	GENERAL	general	JJ
umn.319510003935669	2190	2	RULE	rule	NN
umn.319510003935669	2190	3	FOR	for	IN
umn.319510003935669	2190	4	"	"	``
umn.319510003935669	2190	5	SHORT	short	JJ
umn.319510003935669	2190	6	"	"	''
umn.319510003935669	2190	7	Pastry	pastry	NN
umn.319510003935669	2190	8	:	:	:
umn.319510003935669	2190	9	Equal	equal	JJ
umn.319510003935669	2190	10	amounts	amount	NNS
umn.319510003935669	2190	11	of	of	IN
umn.319510003935669	2190	12	shortening	shortening	NN
umn.319510003935669	2190	13	and	and	CC
umn.319510003935669	2190	14	ice	ice	NN
umn.319510003935669	2190	15	water	water	NN
umn.319510003935669	2190	16	,	,	,
umn.319510003935669	2190	17	or	or	CC
umn.319510003935669	2190	18	very	very	RB
umn.319510003935669	2190	19	cold	cold	JJ
umn.319510003935669	2190	20	water	water	NN
umn.319510003935669	2190	21	,	,	,
umn.319510003935669	2190	22	about	about	RB
umn.319510003935669	2190	23	three	three	CD
umn.319510003935669	2190	24	APPENDIX	APPENDIX	NNP
umn.319510003935669	2190	25	115	115	CD
umn.319510003935669	2190	26	times	time	NNS
umn.319510003935669	2190	27	as	as	IN
umn.319510003935669	2190	28	much	much	JJ
umn.319510003935669	2190	29	flour	flour	NN
umn.319510003935669	2190	30	(	(	-LRB-
umn.319510003935669	2190	31	by	by	IN
umn.319510003935669	2190	32	bulk	bulk	NN
umn.319510003935669	2190	33	)	)	-RRB-
umn.319510003935669	2190	34	as	as	IN
umn.319510003935669	2190	35	water	water	NN
umn.319510003935669	2190	36	;	;	:
umn.319510003935669	2190	37	1	1	CD
umn.319510003935669	2190	38	tsp	tsp	NN
umn.319510003935669	2190	39	.	.	.
umn.319510003935669	2191	1	sugar	sugar	NN
umn.319510003935669	2191	2	and	and	CC
umn.319510003935669	2191	3	1	1	CD
umn.319510003935669	2191	4	tsp	tsp	NN
umn.319510003935669	2191	5	.	.	.
umn.319510003935669	2192	1	salt	salt	NN
umn.319510003935669	2192	2	to	to	IN
umn.319510003935669	2192	3	each	each	DT
umn.319510003935669	2192	4	c.	c.	NN
umn.319510003935669	2192	5	of	of	IN
umn.319510003935669	2192	6	water	water	NN
umn.319510003935669	2192	7	.	.	.
umn.319510003935669	2193	1	Sift	sift	VB
umn.319510003935669	2193	2	flour	flour	NN
umn.319510003935669	2193	3	,	,	,
umn.319510003935669	2193	4	salt	salt	NN
umn.319510003935669	2193	5	,	,	,
umn.319510003935669	2193	6	and	and	CC
umn.319510003935669	2193	7	sugar	sugar	NN
umn.319510003935669	2193	8	together	together	RB
umn.319510003935669	2193	9	;	;	:
umn.319510003935669	2193	10	chop	chop	VB
umn.319510003935669	2193	11	in	in	IN
umn.319510003935669	2193	12	the	the	DT
umn.319510003935669	2193	13	lard	lard	NN
umn.319510003935669	2193	14	,	,	,
umn.319510003935669	2193	15	and	and	CC
umn.319510003935669	2193	16	add	add	VB
umn.319510003935669	2193	17	the	the	DT
umn.319510003935669	2193	18	water	water	NN
umn.319510003935669	2193	19	slowly	slowly	RB
umn.319510003935669	2193	20	,	,	,
umn.319510003935669	2193	21	mixing	mix	VBG
umn.319510003935669	2193	22	lightly	lightly	RB
umn.319510003935669	2193	23	with	with	IN
umn.319510003935669	2193	24	the	the	DT
umn.319510003935669	2193	25	fingers	finger	NNS
umn.319510003935669	2193	26	.	.	.
umn.319510003935669	2194	1	When	when	WRB
umn.319510003935669	2194	2	mixed	mix	VBN
umn.319510003935669	2194	3	in	in	IN
umn.319510003935669	2194	4	the	the	DT
umn.319510003935669	2194	5	bowl	bowl	NN
umn.319510003935669	2194	6	so	so	IN
umn.319510003935669	2194	7	that	that	IN
umn.319510003935669	2194	8	it	-PRON-	PRP
umn.319510003935669	2194	9	may	may	MD
umn.319510003935669	2194	10	be	be	VB
umn.319510003935669	2194	11	moved	move	VBN
umn.319510003935669	2194	12	in	in	IN
umn.319510003935669	2194	13	a	a	DT
umn.319510003935669	2194	14	mass	mass	NN
umn.319510003935669	2194	15	,	,	,
umn.319510003935669	2194	16	lift	lift	VB
umn.319510003935669	2194	17	from	from	IN
umn.319510003935669	2194	18	the	the	DT
umn.319510003935669	2194	19	bowl	bowl	NN
umn.319510003935669	2194	20	and	and	CC
umn.319510003935669	2194	21	place	place	VB
umn.319510003935669	2194	22	upon	upon	IN
umn.319510003935669	2194	23	a	a	DT
umn.319510003935669	2194	24	lightly	lightly	RB
umn.319510003935669	2194	25	floured	flour	VBN
umn.319510003935669	2194	26	board	board	NN
umn.319510003935669	2194	27	,	,	,
umn.319510003935669	2194	28	roll	roll	VB
umn.319510003935669	2194	29	out	out	RP
umn.319510003935669	2194	30	all	all	DT
umn.319510003935669	2194	31	one	one	CD
umn.319510003935669	2194	32	way	way	NN
umn.319510003935669	2194	33	by	by	IN
umn.319510003935669	2194	34	turning	turn	VBG
umn.319510003935669	2194	35	over	over	RP
umn.319510003935669	2194	36	,	,	,
umn.319510003935669	2194	37	until	until	IN
umn.319510003935669	2194	38	large	large	JJ
umn.319510003935669	2194	39	enough	enough	RB
umn.319510003935669	2194	40	to	to	TO
umn.319510003935669	2194	41	fit	fit	VB
umn.319510003935669	2194	42	the	the	DT
umn.319510003935669	2194	43	pie	pie	NN
umn.319510003935669	2194	44	plate	plate	NN
umn.319510003935669	2194	45	,	,	,
umn.319510003935669	2194	46	and	and	CC
umn.319510003935669	2194	47	of	of	IN
umn.319510003935669	2194	48	a	a	DT
umn.319510003935669	2194	49	proper	proper	JJ
umn.319510003935669	2194	50	thickness	thickness	NN
umn.319510003935669	2194	51	,	,	,
umn.319510003935669	2194	52	about	about	RB
umn.319510003935669	2194	53	one	one	CD
umn.319510003935669	2194	54	eighth	eighth	NN
umn.319510003935669	2194	55	of	of	IN
umn.319510003935669	2194	56	an	an	DT
umn.319510003935669	2194	57	inch	inch	NN
umn.319510003935669	2194	58	.	.	.
umn.319510003935669	2195	1	Place	place	VB
umn.319510003935669	2195	2	the	the	DT
umn.319510003935669	2195	3	crust	crust	NN
umn.319510003935669	2195	4	on	on	IN
umn.319510003935669	2195	5	the	the	DT
umn.319510003935669	2195	6	plate	plate	NN
umn.319510003935669	2195	7	,	,	,
umn.319510003935669	2195	8	press	press	VB
umn.319510003935669	2195	9	it	-PRON-	PRP
umn.319510003935669	2195	10	down	down	RP
umn.319510003935669	2195	11	firmly	firmly	RB
umn.319510003935669	2195	12	;	;	:
umn.319510003935669	2195	13	with	with	IN
umn.319510003935669	2195	14	a	a	DT
umn.319510003935669	2195	15	knife	knife	NN
umn.319510003935669	2195	16	,	,	,
umn.319510003935669	2195	17	trim	trim	VB
umn.319510003935669	2195	18	off	off	RP
umn.319510003935669	2195	19	the	the	DT
umn.319510003935669	2195	20	crust	crust	NN
umn.319510003935669	2195	21	outside	outside	IN
umn.319510003935669	2195	22	the	the	DT
umn.319510003935669	2195	23	edge	edge	NN
umn.319510003935669	2195	24	of	of	IN
umn.319510003935669	2195	25	the	the	DT
umn.319510003935669	2195	26	plate	plate	NN
umn.319510003935669	2195	27	.	.	.
umn.319510003935669	2196	1	Put	put	VB
umn.319510003935669	2196	2	in	in	RP
umn.319510003935669	2196	3	filling	filling	NN
umn.319510003935669	2196	4	,	,	,
umn.319510003935669	2196	5	and	and	CC
umn.319510003935669	2196	6	,	,	,
umn.319510003935669	2196	7	if	if	IN
umn.319510003935669	2196	8	only	only	RB
umn.319510003935669	2196	9	one	one	CD
umn.319510003935669	2196	10	crust	crust	NN
umn.319510003935669	2196	11	is	be	VBZ
umn.319510003935669	2196	12	necessary	necessary	JJ
umn.319510003935669	2196	13	,	,	,
umn.319510003935669	2196	14	place	place	VB
umn.319510003935669	2196	15	in	in	IN
umn.319510003935669	2196	16	the	the	DT
umn.319510003935669	2196	17	oven	oven	NN
umn.319510003935669	2196	18	and	and	CC
umn.319510003935669	2196	19	bake	bake	VB
umn.319510003935669	2196	20	.	.	.
umn.319510003935669	2197	1	If	if	IN
umn.319510003935669	2197	2	two	two	CD
umn.319510003935669	2197	3	crusts	crust	NNS
umn.319510003935669	2197	4	are	be	VBP
umn.319510003935669	2197	5	necessary	necessary	JJ
umn.319510003935669	2197	6	,	,	,
umn.319510003935669	2197	7	roll	roll	VB
umn.319510003935669	2197	8	the	the	DT
umn.319510003935669	2197	9	upper	upper	JJ
umn.319510003935669	2197	10	crust	crust	NN
umn.319510003935669	2197	11	to	to	IN
umn.319510003935669	2197	12	the	the	DT
umn.319510003935669	2197	13	same	same	JJ
umn.319510003935669	2197	14	thickness	thickness	NN
umn.319510003935669	2197	15	as	as	IN
umn.319510003935669	2197	16	the	the	DT
umn.319510003935669	2197	17	lower	low	JJR
umn.319510003935669	2197	18	,	,	,
umn.319510003935669	2197	19	place	place	VB
umn.319510003935669	2197	20	it	-PRON-	PRP
umn.319510003935669	2197	21	upon	upon	IN
umn.319510003935669	2197	22	the	the	DT
umn.319510003935669	2197	23	"	"	``
umn.319510003935669	2197	24	filling	filling	NN
umn.319510003935669	2197	25	”	"	''
umn.319510003935669	2197	26	,	,	,
umn.319510003935669	2197	27	press	press	VB
umn.319510003935669	2197	28	down	down	RP
umn.319510003935669	2197	29	the	the	DT
umn.319510003935669	2197	30	edge	edge	NN
umn.319510003935669	2197	31	into	into	IN
umn.319510003935669	2197	32	the	the	DT
umn.319510003935669	2197	33	edge	edge	NN
umn.319510003935669	2197	34	of	of	IN
umn.319510003935669	2197	35	the	the	DT
umn.319510003935669	2197	36	lower	low	JJR
umn.319510003935669	2197	37	crust	crust	NN
umn.319510003935669	2197	38	,	,	,
umn.319510003935669	2197	39	perforate	perforate	VB
umn.319510003935669	2197	40	in	in	IN
umn.319510003935669	2197	41	several	several	JJ
umn.319510003935669	2197	42	places	place	NNS
umn.319510003935669	2197	43	with	with	IN
umn.319510003935669	2197	44	a	a	DT
umn.319510003935669	2197	45	fork	fork	NN
umn.319510003935669	2197	46	,	,	,
umn.319510003935669	2197	47	and	and	CC
umn.319510003935669	2197	48	place	place	NN
umn.319510003935669	2197	49	in	in	IN
umn.319510003935669	2197	50	the	the	DT
umn.319510003935669	2197	51	oven	oven	NN
umn.319510003935669	2197	52	to	to	TO
umn.319510003935669	2197	53	bake	bake	VB
umn.319510003935669	2197	54	.	.	.
umn.319510003935669	2198	1	Half	half	PDT
umn.319510003935669	2198	2	the	the	DT
umn.319510003935669	2198	3	“	"	``
umn.319510003935669	2198	4	shortening	shortening	NN
umn.319510003935669	2198	5	"	"	''
umn.319510003935669	2198	6	may	may	MD
umn.319510003935669	2198	7	be	be	VB
umn.319510003935669	2198	8	left	leave	VBN
umn.319510003935669	2198	9	out	out	RP
umn.319510003935669	2198	10	when	when	WRB
umn.319510003935669	2198	11	the	the	DT
umn.319510003935669	2198	12	crust	crust	NN
umn.319510003935669	2198	13	is	be	VBZ
umn.319510003935669	2198	14	mixed	mixed	JJ
umn.319510003935669	2198	15	,	,	,
umn.319510003935669	2198	16	and	and	CC
umn.319510003935669	2198	17	“	"	``
umn.319510003935669	2198	18	rolled	roll	VBN
umn.319510003935669	2198	19	in	in	RP
umn.319510003935669	2198	20	"	"	''
umn.319510003935669	2198	21	,	,	,
umn.319510003935669	2198	22	on	on	IN
umn.319510003935669	2198	23	the	the	DT
umn.319510003935669	2198	24	board	board	NN
umn.319510003935669	2198	25	.	.	.
umn.319510003935669	2199	1	This	this	DT
umn.319510003935669	2199	2	makes	make	VBZ
umn.319510003935669	2199	3	the	the	DT
umn.319510003935669	2199	4	crust	crust	NN
umn.319510003935669	2199	5	"	"	``
umn.319510003935669	2199	6	flakey	flakey	JJ
umn.319510003935669	2199	7	”	"	''
umn.319510003935669	2199	8	.	.	.
umn.319510003935669	2200	1	To	to	TO
umn.319510003935669	2200	2	do	do	VB
umn.319510003935669	2200	3	this	this	DT
umn.319510003935669	2200	4	,	,	,
umn.319510003935669	2200	5	roll	roll	VB
umn.319510003935669	2200	6	the	the	DT
umn.319510003935669	2200	7	crust	crust	NN
umn.319510003935669	2200	8	out	out	RP
umn.319510003935669	2200	9	,	,	,
umn.319510003935669	2200	10	spread	spread	VBN
umn.319510003935669	2200	11	with	with	IN
umn.319510003935669	2200	12	one	one	CD
umn.319510003935669	2200	13	third	third	NN
umn.319510003935669	2200	14	the	the	DT
umn.319510003935669	2200	15	shortening	shortening	NN
umn.319510003935669	2200	16	left	leave	VBD
umn.319510003935669	2200	17	out	out	RP
umn.319510003935669	2200	18	,	,	,
umn.319510003935669	2200	19	fold	fold	VB
umn.319510003935669	2200	20	over	over	RP
umn.319510003935669	2200	21	one	one	CD
umn.319510003935669	2200	22	-	-	HYPH
umn.319510003935669	2200	23	half	half	NN
umn.319510003935669	2200	24	the	the	DT
umn.319510003935669	2200	25	crust	crust	NN
umn.319510003935669	2200	26	,	,	,
umn.319510003935669	2200	27	spread	spread	VBN
umn.319510003935669	2200	28	again	again	RB
umn.319510003935669	2200	29	with	with	IN
umn.319510003935669	2200	30	shortening	shortening	NN
umn.319510003935669	2200	31	,	,	,
umn.319510003935669	2200	32	fold	fold	VB
umn.319510003935669	2200	33	over	over	RP
umn.319510003935669	2200	34	,	,	,
umn.319510003935669	2200	35	etc	etc	FW
umn.319510003935669	2200	36	.	.	FW
umn.319510003935669	2200	37	,	,	,
umn.319510003935669	2200	38	until	until	IN
umn.319510003935669	2200	39	all	all	PDT
umn.319510003935669	2200	40	the	the	DT
umn.319510003935669	2200	41	shortening	shortening	NN
umn.319510003935669	2200	42	is	be	VBZ
umn.319510003935669	2200	43	used	use	VBN
umn.319510003935669	2200	44	;	;	:
umn.319510003935669	2200	45	then	then	RB
umn.319510003935669	2200	46	roll	roll	VB
umn.319510003935669	2200	47	thin	thin	JJ
umn.319510003935669	2200	48	,	,	,
umn.319510003935669	2200	49	and	and	CC
umn.319510003935669	2200	50	place	place	NN
umn.319510003935669	2200	51	on	on	IN
umn.319510003935669	2200	52	plate	plate	NN
umn.319510003935669	2200	53	.	.	.
umn.319510003935669	2201	1	In	in	IN
umn.319510003935669	2201	2	making	make	VBG
umn.319510003935669	2201	3	pies	pie	NNS
umn.319510003935669	2201	4	,	,	,
umn.319510003935669	2201	5	with	with	IN
umn.319510003935669	2201	6	only	only	RB
umn.319510003935669	2201	7	one	one	CD
umn.319510003935669	2201	8	crust	crust	NN
umn.319510003935669	2201	9	,	,	,
umn.319510003935669	2201	10	the	the	DT
umn.319510003935669	2201	11	crust	crust	NN
umn.319510003935669	2201	12	may	may	MD
umn.319510003935669	2201	13	be	be	VB
umn.319510003935669	2201	14	baked	bake	VBN
umn.319510003935669	2201	15	quite	quite	RB
umn.319510003935669	2201	16	thoroughly	thoroughly	RB
umn.319510003935669	2201	17	before	before	IN
umn.319510003935669	2201	18	filling	fill	VBG
umn.319510003935669	2201	19	.	.	.
umn.319510003935669	2202	1	Then	then	RB
umn.319510003935669	2202	2	pour	pour	VB
umn.319510003935669	2202	3	in	in	IN
umn.319510003935669	2202	4	the	the	DT
umn.319510003935669	2202	5	fill-	fill-	JJ
umn.319510003935669	2202	6	ing	ing	NNP
umn.319510003935669	2202	7	,	,	,
umn.319510003935669	2202	8	and	and	CC
umn.319510003935669	2202	9	complete	complete	VB
umn.319510003935669	2202	10	the	the	DT
umn.319510003935669	2202	11	process	process	NN
umn.319510003935669	2202	12	of	of	IN
umn.319510003935669	2202	13	baking	baking	NN
umn.319510003935669	2202	14	.	.	.
umn.319510003935669	2203	1	This	this	DT
umn.319510003935669	2203	2	is	be	VBZ
umn.319510003935669	2203	3	the	the	DT
umn.319510003935669	2203	4	better	well	JJR
umn.319510003935669	2203	5	way	way	NN
umn.319510003935669	2203	6	,	,	,
umn.319510003935669	2203	7	as	as	IN
umn.319510003935669	2203	8	it	-PRON-	PRP
umn.319510003935669	2203	9	prevents	prevent	VBZ
umn.319510003935669	2203	10	the	the	DT
umn.319510003935669	2203	11	"	"	``
umn.319510003935669	2203	12	filling	filling	NN
umn.319510003935669	2203	13	”	"	''
umn.319510003935669	2203	14	from	from	IN
umn.319510003935669	2203	15	saturating	saturate	VBG
umn.319510003935669	2203	16	the	the	DT
umn.319510003935669	2203	17	crust	crust	NN
umn.319510003935669	2203	18	,	,	,
umn.319510003935669	2203	19	making	make	VBG
umn.319510003935669	2203	20	it	-PRON-	PRP
umn.319510003935669	2203	21	“	"	``
umn.319510003935669	2203	22	soggy	soggy	JJ
umn.319510003935669	2203	23	"	"	''
umn.319510003935669	2203	24	.	.	.
umn.319510003935669	2204	1	LEMON	LEMON	NNP
umn.319510003935669	2204	2	PIE	PIE	NNP
umn.319510003935669	2204	3	:	:	:
umn.319510003935669	2204	4	1	1	CD
umn.319510003935669	2204	5	c.	c.	NN
umn.319510003935669	2204	6	boiling	boiling	NN
umn.319510003935669	2204	7	water	water	NN
umn.319510003935669	2204	8	,	,	,
umn.319510003935669	2204	9	1	1	CD
umn.319510003935669	2204	10	c.	c.	NN
umn.319510003935669	2204	11	sugar	sugar	NN
umn.319510003935669	2204	12	,	,	,
umn.319510003935669	2204	13	3	3	CD
umn.319510003935669	2204	14	tbsp	tbsp	NN
umn.319510003935669	2204	15	.	.	.
umn.319510003935669	2205	1	corn	corn	NN
umn.319510003935669	2205	2	:	:	:
umn.319510003935669	2205	3	starch	starch	NN
umn.319510003935669	2205	4	,	,	,
umn.319510003935669	2205	5	1	1	CD
umn.319510003935669	2205	6	tbsp	tbsp	NN
umn.319510003935669	2205	7	.	.	.
umn.319510003935669	2206	1	butter	butter	NN
umn.319510003935669	2206	2	,	,	,
umn.319510003935669	2206	3	2	2	CD
umn.319510003935669	2206	4	eggs	egg	NNS
umn.319510003935669	2206	5	,	,	,
umn.319510003935669	2206	6	2	2	CD
umn.319510003935669	2206	7	lemons	lemon	NNS
umn.319510003935669	2206	8	.	.	.
umn.319510003935669	2207	1	Mix	mix	VB
umn.319510003935669	2207	2	cornstarch	cornstarch	NN
umn.319510003935669	2207	3	with	with	IN
umn.319510003935669	2207	4	a	a	DT
umn.319510003935669	2207	5	little	little	JJ
umn.319510003935669	2207	6	cold	cold	JJ
umn.319510003935669	2207	7	water	water	NN
umn.319510003935669	2207	8	,	,	,
umn.319510003935669	2207	9	until	until	IN
umn.319510003935669	2207	10	smooth	smooth	JJ
umn.319510003935669	2207	11	and	and	CC
umn.319510003935669	2207	12	creamy	creamy	JJ
umn.319510003935669	2207	13	.	.	.
umn.319510003935669	2208	1	Stir	stir	VB
umn.319510003935669	2208	2	in	in	IN
umn.319510003935669	2208	3	the	the	DT
umn.319510003935669	2208	4	boiling	boiling	NN
umn.319510003935669	2208	5	water	water	NN
umn.319510003935669	2208	6	slowly	slowly	RB
umn.319510003935669	2208	7	,	,	,
umn.319510003935669	2208	8	stirring	stir	VBG
umn.319510003935669	2208	9	until	until	IN
umn.319510003935669	2208	10	the	the	DT
umn.319510003935669	2208	11	starch	starch	NN
umn.319510003935669	2208	12	has	have	VBZ
umn.319510003935669	2208	13	a	a	DT
umn.319510003935669	2208	14	uniform	uniform	JJ
umn.319510003935669	2208	15	appearance	appearance	NN
umn.319510003935669	2208	16	;	;	:
umn.319510003935669	2208	17	place	place	NN
umn.319510003935669	2208	18	over	over	IN
umn.319510003935669	2208	19	fire	fire	NN
umn.319510003935669	2208	20	and	and	CC
umn.319510003935669	2208	21	boil	boil	VB
umn.319510003935669	2208	22	for	for	IN
umn.319510003935669	2208	23	five	five	CD
umn.319510003935669	2208	24	minutes	minute	NNS
umn.319510003935669	2208	25	,	,	,
umn.319510003935669	2208	26	stirring	stir	VBG
umn.319510003935669	2208	27	constantly	constantly	RB
umn.319510003935669	2208	28	.	.	.
umn.319510003935669	2209	1	Remove	remove	VB
umn.319510003935669	2209	2	from	from	IN
umn.319510003935669	2209	3	the	the	DT
umn.319510003935669	2209	4	fire	fire	NN
umn.319510003935669	2209	5	,	,	,
umn.319510003935669	2209	6	add	add	VB
umn.319510003935669	2209	7	the	the	DT
umn.319510003935669	2209	8	sugar	sugar	NN
umn.319510003935669	2209	9	and	and	CC
umn.319510003935669	2209	10	butter	butter	NN
umn.319510003935669	2209	11	creamed	cream	VBN
umn.319510003935669	2209	12	smoothly	smoothly	RB
umn.319510003935669	2209	13	together	together	RB
umn.319510003935669	2209	14	,	,	,
umn.319510003935669	2209	15	and	and	CC
umn.319510003935669	2209	16	mix	mix	VB
umn.319510003935669	2209	17	with	with	IN
umn.319510003935669	2209	18	the	the	DT
umn.319510003935669	2209	19	yolks	yolk	NNS
umn.319510003935669	2209	20	of	of	IN
umn.319510003935669	2209	21	the	the	DT
umn.319510003935669	2209	22	eggs	egg	NNS
umn.319510003935669	2209	23	and	and	CC
umn.319510003935669	2209	24	the	the	DT
umn.319510003935669	2209	25	juice	juice	NN
umn.319510003935669	2209	26	and	and	CC
umn.319510003935669	2209	27	grated	grate	VBN
umn.319510003935669	2209	28	rind	rind	NN
umn.319510003935669	2209	29	of	of	IN
umn.319510003935669	2209	30	the	the	DT
umn.319510003935669	2209	31	lemons	lemon	NNS
umn.319510003935669	2209	32	.	.	.
umn.319510003935669	2210	1	Place	place	VB
umn.319510003935669	2210	2	the	the	DT
umn.319510003935669	2210	3	pastry	pastry	NN
umn.319510003935669	2210	4	,	,	,
umn.319510003935669	2210	5	prepared	prepare	VBN
umn.319510003935669	2210	6	according	accord	VBG
umn.319510003935669	2210	7	to	to	TO
umn.319510003935669	2210	8	rule	rule	VB
umn.319510003935669	2210	9	previously	previously	RB
umn.319510003935669	2210	10	given	give	VBN
umn.319510003935669	2210	11	,	,	,
umn.319510003935669	2210	12	on	on	IN
umn.319510003935669	2210	13	the	the	DT
umn.319510003935669	2210	14	plate	plate	NN
umn.319510003935669	2210	15	,	,	,
umn.319510003935669	2210	16	prick	prick	VB
umn.319510003935669	2210	17	a	a	DT
umn.319510003935669	2210	18	few	few	JJ
umn.319510003935669	2210	19	holes	hole	NNS
umn.319510003935669	2210	20	through	through	IN
umn.319510003935669	2210	21	the	the	DT
umn.319510003935669	2210	22	116	116	CD
umn.319510003935669	2210	23	DOMESTIC	domestic	JJ
umn.319510003935669	2210	24	SCIENCE	science	NN
umn.319510003935669	2210	25	pour	pour	VBP
umn.319510003935669	2210	26	in	in	IN
umn.319510003935669	2210	27	pastry	pastry	NN
umn.319510003935669	2210	28	with	with	IN
umn.319510003935669	2210	29	a	a	DT
umn.319510003935669	2210	30	fork	fork	NN
umn.319510003935669	2210	31	,	,	,
umn.319510003935669	2210	32	to	to	TO
umn.319510003935669	2210	33	let	let	VB
umn.319510003935669	2210	34	the	the	DT
umn.319510003935669	2210	35	air	air	NN
umn.319510003935669	2210	36	from	from	IN
umn.319510003935669	2210	37	underneath	underneath	IN
umn.319510003935669	2210	38	escape	escape	NN
umn.319510003935669	2210	39	with-	with-	XX
umn.319510003935669	2210	40	out	out	RP
umn.319510003935669	2210	41	raising	raise	VBG
umn.319510003935669	2210	42	the	the	DT
umn.319510003935669	2210	43	crust	crust	NN
umn.319510003935669	2210	44	from	from	IN
umn.319510003935669	2210	45	the	the	DT
umn.319510003935669	2210	46	plate	plate	NN
umn.319510003935669	2210	47	;	;	:
umn.319510003935669	2210	48	bake	bake	VB
umn.319510003935669	2210	49	.	.	.
umn.319510003935669	2211	1	When	when	WRB
umn.319510003935669	2211	2	sufficiently	sufficiently	RB
umn.319510003935669	2211	3	baked	baked	JJ
umn.319510003935669	2211	4	,	,	,
umn.319510003935669	2211	5	but	but	CC
umn.319510003935669	2211	6	not	not	RB
umn.319510003935669	2211	7	brown	brown	JJ
umn.319510003935669	2211	8	,	,	,
umn.319510003935669	2211	9	remove	remove	VB
umn.319510003935669	2211	10	from	from	IN
umn.319510003935669	2211	11	the	the	DT
umn.319510003935669	2211	12	oven	oven	NN
umn.319510003935669	2211	13	,	,	,
umn.319510003935669	2211	14	and	and	CC
umn.319510003935669	2211	15	the	the	DT
umn.319510003935669	2211	16	mixture	mixture	NN
umn.319510003935669	2211	17	prepared	prepare	VBN
umn.319510003935669	2211	18	,	,	,
umn.319510003935669	2211	19	and	and	CC
umn.319510003935669	2211	20	cook	cook	VB
umn.319510003935669	2211	21	until	until	IN
umn.319510003935669	2211	22	the	the	DT
umn.319510003935669	2211	23	crust	crust	NN
umn.319510003935669	2211	24	is	be	VBZ
umn.319510003935669	2211	25	brown	brown	JJ
umn.319510003935669	2211	26	on	on	IN
umn.319510003935669	2211	27	the	the	DT
umn.319510003935669	2211	28	bottom	bottom	NN
umn.319510003935669	2211	29	and	and	CC
umn.319510003935669	2211	30	edges	edge	NNS
umn.319510003935669	2211	31	.	.	.
umn.319510003935669	2212	1	Cover	cover	VB
umn.319510003935669	2212	2	with	with	IN
umn.319510003935669	2212	3	a	a	DT
umn.319510003935669	2212	4	meringue	meringue	NN
umn.319510003935669	2212	5	made	make	VBN
umn.319510003935669	2212	6	of	of	IN
umn.319510003935669	2212	7	the	the	DT
umn.319510003935669	2212	8	whites	white	NNS
umn.319510003935669	2212	9	of	of	IN
umn.319510003935669	2212	10	the	the	DT
umn.319510003935669	2212	11	eggs	egg	NNS
umn.319510003935669	2212	12	,	,	,
umn.319510003935669	2212	13	beaten	beat	VBN
umn.319510003935669	2212	14	with	with	IN
umn.319510003935669	2212	15	two	two	CD
umn.319510003935669	2212	16	tbsp	tbsp	NN
umn.319510003935669	2212	17	.	.	.
umn.319510003935669	2213	1	sugar	sugar	NN
umn.319510003935669	2213	2	;	;	:
umn.319510003935669	2213	3	place	place	NN
umn.319510003935669	2213	4	in	in	IN
umn.319510003935669	2213	5	the	the	DT
umn.319510003935669	2213	6	oven	oven	NN
umn.319510003935669	2213	7	again	again	RB
umn.319510003935669	2213	8	,	,	,
umn.319510003935669	2213	9	and	and	CC
umn.319510003935669	2213	10	bake	bake	VB
umn.319510003935669	2213	11	until	until	IN
umn.319510003935669	2213	12	the	the	DT
umn.319510003935669	2213	13	meringue	meringue	NN
umn.319510003935669	2213	14	is	be	VBZ
umn.319510003935669	2213	15	of	of	IN
umn.319510003935669	2213	16	a	a	DT
umn.319510003935669	2213	17	delicate	delicate	JJ
umn.319510003935669	2213	18	brown	brown	NN
umn.319510003935669	2213	19	.	.	.
umn.319510003935669	2214	1	Apple	Apple	NNP
umn.319510003935669	2214	2	Pie	Pie	NNP
umn.319510003935669	2214	3	:	:	:
umn.319510003935669	2214	4	Use	use	VB
umn.319510003935669	2214	5	tart	tart	JJ
umn.319510003935669	2214	6	apples	apple	NNS
umn.319510003935669	2214	7	.	.	.
umn.319510003935669	2215	1	Prepare	prepare	VB
umn.319510003935669	2215	2	crust	crust	NN
umn.319510003935669	2215	3	,	,	,
umn.319510003935669	2215	4	place	place	VB
umn.319510003935669	2215	5	lower	low	JJR
umn.319510003935669	2215	6	crust	crust	NN
umn.319510003935669	2215	7	on	on	IN
umn.319510003935669	2215	8	plate	plate	NN
umn.319510003935669	2215	9	,	,	,
umn.319510003935669	2215	10	slice	slice	VB
umn.319510003935669	2215	11	in	in	IN
umn.319510003935669	2215	12	the	the	DT
umn.319510003935669	2215	13	apples	apple	NNS
umn.319510003935669	2215	14	,	,	,
umn.319510003935669	2215	15	very	very	RB
umn.319510003935669	2215	16	thin	thin	JJ
umn.319510003935669	2215	17	.	.	.
umn.319510003935669	2216	1	Add	add	VB
umn.319510003935669	2216	2	1	1	CD
umn.319510003935669	2216	3	c.	c.	NN
umn.319510003935669	2216	4	sugar	sugar	NN
umn.319510003935669	2216	5	for	for	IN
umn.319510003935669	2216	6	a	a	DT
umn.319510003935669	2216	7	large	large	JJ
umn.319510003935669	2216	8	pie	pie	NN
umn.319510003935669	2216	9	,	,	,
umn.319510003935669	2216	10	1	1	CD
umn.319510003935669	2216	11	tbsp	tbsp	NN
umn.319510003935669	2216	12	.	.	.
umn.319510003935669	2217	1	butter	butter	NN
umn.319510003935669	2217	2	,	,	,
umn.319510003935669	2217	3	a	a	DT
umn.319510003935669	2217	4	little	little	JJ
umn.319510003935669	2217	5	cinnamon	cinnamon	NN
umn.319510003935669	2217	6	or	or	CC
umn.319510003935669	2217	7	nutmeg	nutmeg	NN
umn.319510003935669	2217	8	.	.	.
umn.319510003935669	2218	1	Lay	lay	VB
umn.319510003935669	2218	2	on	on	IN
umn.319510003935669	2218	3	the	the	DT
umn.319510003935669	2218	4	top	top	JJ
umn.319510003935669	2218	5	crust	crust	NN
umn.319510003935669	2218	6	,	,	,
umn.319510003935669	2218	7	pierce	pierce	VB
umn.319510003935669	2218	8	it	-PRON-	PRP
umn.319510003935669	2218	9	in	in	IN
umn.319510003935669	2218	10	several	several	JJ
umn.319510003935669	2218	11	places	place	NNS
umn.319510003935669	2218	12	with	with	IN
umn.319510003935669	2218	13	a	a	DT
umn.319510003935669	2218	14	fork	fork	NN
umn.319510003935669	2218	15	,	,	,
umn.319510003935669	2218	16	to	to	TO
umn.319510003935669	2218	17	allow	allow	VB
umn.319510003935669	2218	18	the	the	DT
umn.319510003935669	2218	19	escape	escape	NN
umn.319510003935669	2218	20	of	of	IN
umn.319510003935669	2218	21	the	the	DT
umn.319510003935669	2218	22	steam	steam	NN
umn.319510003935669	2218	23	and	and	CC
umn.319510003935669	2218	24	hot	hot	JJ
umn.319510003935669	2218	25	air	air	NN
umn.319510003935669	2218	26	.	.	.
umn.319510003935669	2219	1	Bake	bake	VB
umn.319510003935669	2219	2	in	in	IN
umn.319510003935669	2219	3	a	a	DT
umn.319510003935669	2219	4	moderate	moderate	JJ
umn.319510003935669	2219	5	oven	oven	NN
umn.319510003935669	2219	6	until	until	IN
umn.319510003935669	2219	7	the	the	DT
umn.319510003935669	2219	8	apples	apple	NNS
umn.319510003935669	2219	9	are	be	VBP
umn.319510003935669	2219	10	tender	tender	JJ
umn.319510003935669	2219	11	and	and	CC
umn.319510003935669	2219	12	pastry	pastry	NN
umn.319510003935669	2219	13	cooked	cook	VBN
umn.319510003935669	2219	14	.	.	.
umn.319510003935669	2220	1	All	all	DT
umn.319510003935669	2220	2	seasoning	seasoning	NN
umn.319510003935669	2220	3	and	and	CC
umn.319510003935669	2220	4	sugar	sugar	NN
umn.319510003935669	2220	5	may	may	MD
umn.319510003935669	2220	6	be	be	VB
umn.319510003935669	2220	7	omitted	omit	VBN
umn.319510003935669	2220	8	,	,	,
umn.319510003935669	2220	9	and	and	CC
umn.319510003935669	2220	10	placed	place	VBN
umn.319510003935669	2220	11	in	in	IN
umn.319510003935669	2220	12	the	the	DT
umn.319510003935669	2220	13	pie	pie	NN
umn.319510003935669	2220	14	after	after	IN
umn.319510003935669	2220	15	the	the	DT
umn.319510003935669	2220	16	apples	apple	NNS
umn.319510003935669	2220	17	and	and	CC
umn.319510003935669	2220	18	crust	crust	NN
umn.319510003935669	2220	19	are	be	VBP
umn.319510003935669	2220	20	cooked	cook	VBN
umn.319510003935669	2220	21	,	,	,
umn.319510003935669	2220	22	by	by	IN
umn.319510003935669	2220	23	lifting	lift	VBG
umn.319510003935669	2220	24	the	the	DT
umn.319510003935669	2220	25	top	top	JJ
umn.319510003935669	2220	26	crust	crust	NN
umn.319510003935669	2220	27	.	.	.
umn.319510003935669	2221	1	PUMPKIN	PUMPKIN	NNP
umn.319510003935669	2221	2	Pie	Pie	NNP
umn.319510003935669	2221	3	:	:	:
umn.319510003935669	2221	4	Remove	remove	VB
umn.319510003935669	2221	5	the	the	DT
umn.319510003935669	2221	6	rind	rind	NN
umn.319510003935669	2221	7	of	of	IN
umn.319510003935669	2221	8	the	the	DT
umn.319510003935669	2221	9	pumpkin	pumpkin	NN
umn.319510003935669	2221	10	after	after	IN
umn.319510003935669	2221	11	cutting	cut	VBG
umn.319510003935669	2221	12	it	-PRON-	PRP
umn.319510003935669	2221	13	into	into	IN
umn.319510003935669	2221	14	suitable	suitable	JJ
umn.319510003935669	2221	15	pieces	piece	NNS
umn.319510003935669	2221	16	;	;	:
umn.319510003935669	2221	17	remove	remove	VB
umn.319510003935669	2221	18	the	the	DT
umn.319510003935669	2221	19	seeds	seed	NNS
umn.319510003935669	2221	20	and	and	CC
umn.319510003935669	2221	21	the	the	DT
umn.319510003935669	2221	22	pulpy	pulpy	JJ
umn.319510003935669	2221	23	mass	mass	NN
umn.319510003935669	2221	24	inside	inside	IN
umn.319510003935669	2221	25	the	the	DT
umn.319510003935669	2221	26	meat	meat	NN
umn.319510003935669	2221	27	.	.	.
umn.319510003935669	2222	1	Cut	Cut	VBN
umn.319510003935669	2222	2	in	in	IN
umn.319510003935669	2222	3	thin	thin	JJ
umn.319510003935669	2222	4	slices	slice	NNS
umn.319510003935669	2222	5	and	and	CC
umn.319510003935669	2222	6	boil	boil	VB
umn.319510003935669	2222	7	in	in	IN
umn.319510003935669	2222	8	clear	clear	JJ
umn.319510003935669	2222	9	water	water	NN
umn.319510003935669	2222	10	until	until	IN
umn.319510003935669	2222	11	soft	soft	JJ
umn.319510003935669	2222	12	enough	enough	RB
umn.319510003935669	2222	13	to	to	TO
umn.319510003935669	2222	14	mash	mash	VB
umn.319510003935669	2222	15	easily	easily	RB
umn.319510003935669	2222	16	with	with	IN
umn.319510003935669	2222	17	a	a	DT
umn.319510003935669	2222	18	wooden	wooden	JJ
umn.319510003935669	2222	19	masher	masher	NN
umn.319510003935669	2222	20	.	.	.
umn.319510003935669	2223	1	When	when	WRB
umn.319510003935669	2223	2	thoroughly	thoroughly	RB
umn.319510003935669	2223	3	mashed	mash	VBN
umn.319510003935669	2223	4	,	,	,
umn.319510003935669	2223	5	allow	allow	VB
umn.319510003935669	2223	6	the	the	DT
umn.319510003935669	2223	7	kettle	kettle	NN
umn.319510003935669	2223	8	to	to	TO
umn.319510003935669	2223	9	stand	stand	VB
umn.319510003935669	2223	10	over	over	RP
umn.319510003935669	2223	11	a	a	DT
umn.319510003935669	2223	12	slow	slow	JJ
umn.319510003935669	2223	13	fire	fire	NN
umn.319510003935669	2223	14	until	until	IN
umn.319510003935669	2223	15	the	the	DT
umn.319510003935669	2223	16	pumpkin	pumpkin	NN
umn.319510003935669	2223	17	dries	dry	VBZ
umn.319510003935669	2223	18	somewhat	somewhat	RB
umn.319510003935669	2223	19	.	.	.
umn.319510003935669	2224	1	The	the	DT
umn.319510003935669	2224	2	drier	dry	JJR
umn.319510003935669	2224	3	it	-PRON-	PRP
umn.319510003935669	2224	4	is	be	VBZ
umn.319510003935669	2224	5	the	the	DT
umn.319510003935669	2224	6	richer	rich	JJR
umn.319510003935669	2224	7	the	the	DT
umn.319510003935669	2224	8	pies	pie	NNS
umn.319510003935669	2224	9	will	will	MD
umn.319510003935669	2224	10	be	be	VB
umn.319510003935669	2224	11	.	.	.
umn.319510003935669	2225	1	Rub	rub	VB
umn.319510003935669	2225	2	the	the	DT
umn.319510003935669	2225	3	pumpkin	pumpkin	NN
umn.319510003935669	2225	4	,	,	,
umn.319510003935669	2225	5	thus	thus	RB
umn.319510003935669	2225	6	dried	dry	VBN
umn.319510003935669	2225	7	,	,	,
umn.319510003935669	2225	8	through	through	IN
umn.319510003935669	2225	9	a	a	DT
umn.319510003935669	2225	10	sieve	sieve	NN
umn.319510003935669	2225	11	.	.	.
umn.319510003935669	2226	1	Thin	thin	JJ
umn.319510003935669	2226	2	the	the	DT
umn.319510003935669	2226	3	pumpkin	pumpkin	NN
umn.319510003935669	2226	4	,	,	,
umn.319510003935669	2226	5	when	when	WRB
umn.319510003935669	2226	6	cold	cold	JJ
umn.319510003935669	2226	7	,	,	,
umn.319510003935669	2226	8	with	with	IN
umn.319510003935669	2226	9	sweet	sweet	JJ
umn.319510003935669	2226	10	milk	milk	NN
umn.319510003935669	2226	11	,	,	,
umn.319510003935669	2226	12	to	to	IN
umn.319510003935669	2226	13	the	the	DT
umn.319510003935669	2226	14	consistency	consistency	NN
umn.319510003935669	2226	15	of	of	IN
umn.319510003935669	2226	16	milk	milk	NN
umn.319510003935669	2226	17	porridge	porridge	NN
umn.319510003935669	2226	18	.	.	.
umn.319510003935669	2227	1	Beat	Beat	VBD
umn.319510003935669	2227	2	three	three	CD
umn.319510003935669	2227	3	eggs	egg	NNS
umn.319510003935669	2227	4	for	for	IN
umn.319510003935669	2227	5	each	each	DT
umn.319510003935669	2227	6	quart	quart	NN
umn.319510003935669	2227	7	of	of	IN
umn.319510003935669	2227	8	milk	milk	NN
umn.319510003935669	2227	9	used	use	VBN
umn.319510003935669	2227	10	,	,	,
umn.319510003935669	2227	11	and	and	CC
umn.319510003935669	2227	12	add	add	VB
umn.319510003935669	2227	13	to	to	IN
umn.319510003935669	2227	14	the	the	DT
umn.319510003935669	2227	15	mixture	mixture	NN
umn.319510003935669	2227	16	,	,	,
umn.319510003935669	2227	17	stirring	stir	VBG
umn.319510003935669	2227	18	thoroughly	thoroughly	RB
umn.319510003935669	2227	19	.	.	.
umn.319510003935669	2228	1	Add	add	VB
umn.319510003935669	2228	2	sugar	sugar	NN
umn.319510003935669	2228	3	,	,	,
umn.319510003935669	2228	4	cinnamon	cinnamon	NN
umn.319510003935669	2228	5	,	,	,
umn.319510003935669	2228	6	and	and	CC
umn.319510003935669	2228	7	ginger	ginger	NN
umn.319510003935669	2228	8	,	,	,
umn.319510003935669	2228	9	to	to	TO
umn.319510003935669	2228	10	taste	taste	VB
umn.319510003935669	2228	11	.	.	.
umn.319510003935669	2229	1	Place	place	NN
umn.319510003935669	2229	2	one	one	CD
umn.319510003935669	2229	3	crust	crust	NN
umn.319510003935669	2229	4	upon	upon	IN
umn.319510003935669	2229	5	the	the	DT
umn.319510003935669	2229	6	pie	pie	NN
umn.319510003935669	2229	7	pan	pan	NN
umn.319510003935669	2229	8	,	,	,
umn.319510003935669	2229	9	pressing	press	VBG
umn.319510003935669	2229	10	it	-PRON-	PRP
umn.319510003935669	2229	11	down	down	RP
umn.319510003935669	2229	12	carefully	carefully	RB
umn.319510003935669	2229	13	and	and	CC
umn.319510003935669	2229	14	raising	raise	VBG
umn.319510003935669	2229	15	it	-PRON-	PRP
umn.319510003935669	2229	16	a	a	DT
umn.319510003935669	2229	17	half	half	JJ
umn.319510003935669	2229	18	inch	inch	NN
umn.319510003935669	2229	19	at	at	IN
umn.319510003935669	2229	20	the	the	DT
umn.319510003935669	2229	21	edges	edge	NNS
umn.319510003935669	2229	22	by	by	IN
umn.319510003935669	2229	23	pinching	pinch	VBG
umn.319510003935669	2229	24	it	-PRON-	PRP
umn.319510003935669	2229	25	up	up	RP
umn.319510003935669	2229	26	with	with	IN
umn.319510003935669	2229	27	the	the	DT
umn.319510003935669	2229	28	thumb	thumb	NN
umn.319510003935669	2229	29	and	and	CC
umn.319510003935669	2229	30	fingers	finger	NNS
umn.319510003935669	2229	31	.	.	.
umn.319510003935669	2230	1	Pour	pour	VB
umn.319510003935669	2230	2	in	in	IN
umn.319510003935669	2230	3	the	the	DT
umn.319510003935669	2230	4	mixture	mixture	NN
umn.319510003935669	2230	5	,	,	,
umn.319510003935669	2230	6	and	and	CC
umn.319510003935669	2230	7	bake	bake	VB
umn.319510003935669	2230	8	in	in	RP
umn.319510003935669	2230	9	a	a	DT
umn.319510003935669	2230	10	slow	slow	JJ
umn.319510003935669	2230	11	oven	oven	NN
umn.319510003935669	2230	12	until	until	IN
umn.319510003935669	2230	13	firm	firm	NN
umn.319510003935669	2230	14	throughout	throughout	IN
umn.319510003935669	2230	15	.	.	.
umn.319510003935669	2231	1	MEAT	MEAT	NNP
umn.319510003935669	2231	2	AND	and	CC
umn.319510003935669	2231	3	Potato	Potato	NNP
umn.319510003935669	2231	4	Pie	Pie	NNP
umn.319510003935669	2231	5	:	:	:
umn.319510003935669	2231	6	Chop	chop	VB
umn.319510003935669	2231	7	cold	cold	JJ
umn.319510003935669	2231	8	meat	meat	NN
umn.319510003935669	2231	9	fine	fine	NN
umn.319510003935669	2231	10	,	,	,
umn.319510003935669	2231	11	re-	re-	RB
umn.319510003935669	2231	12	moving	move	VBG
umn.319510003935669	2231	13	the	the	DT
umn.319510003935669	2231	14	bones	bone	NNS
umn.319510003935669	2231	15	,	,	,
umn.319510003935669	2231	16	fat	fat	JJ
umn.319510003935669	2231	17	,	,	,
umn.319510003935669	2231	18	and	and	CC
umn.319510003935669	2231	19	gristle	gristle	NN
umn.319510003935669	2231	20	.	.	.
umn.319510003935669	2232	1	Put	put	VB
umn.319510003935669	2232	2	the	the	DT
umn.319510003935669	2232	3	meat	meat	NN
umn.319510003935669	2232	4	into	into	IN
umn.319510003935669	2232	5	a	a	DT
umn.319510003935669	2232	6	pudding	pudding	NN
umn.319510003935669	2232	7	dish	dish	NN
umn.319510003935669	2232	8	.	.	.
umn.319510003935669	2233	1	To	to	IN
umn.319510003935669	2233	2	each	each	DT
umn.319510003935669	2233	3	c.	c.	NN
umn.319510003935669	2233	4	of	of	IN
umn.319510003935669	2233	5	meat	meat	NN
umn.319510003935669	2233	6	,	,	,
umn.319510003935669	2233	7	allow	allow	VB
umn.319510003935669	2233	8	1	1	CD
umn.319510003935669	2233	9	-	-	SYM
umn.319510003935669	2233	10	3	3	CD
umn.319510003935669	2233	11	c.	c.	NN
umn.319510003935669	2233	12	meat	meat	NN
umn.319510003935669	2233	13	gravy	gravy	NN
umn.319510003935669	2233	14	or	or	CC
umn.319510003935669	2233	15	stock	stock	NN
umn.319510003935669	2233	16	,	,	,
umn.319510003935669	2233	17	or	or	CC
umn.319510003935669	2233	18	1	1	CD
umn.319510003935669	2233	19	-	-	SYM
umn.319510003935669	2233	20	4	4	CD
umn.319510003935669	2233	21	c.	c.	NN
umn.319510003935669	2233	22	water	water	NN
umn.319510003935669	2233	23	.	.	.
umn.319510003935669	2234	1	Stir	stir	VB
umn.319510003935669	2234	2	into	into	IN
umn.319510003935669	2234	3	the	the	DT
umn.319510003935669	2234	4	gravy	gravy	NN
umn.319510003935669	2234	5	1	1	CD
umn.319510003935669	2234	6	-	-	SYM
umn.319510003935669	2234	7	4	4	CD
umn.319510003935669	2234	8	tsp	tsp	NN
umn.319510003935669	2234	9	.	.	.
umn.319510003935669	2235	1	salt	salt	NN
umn.319510003935669	2235	2	,	,	,
umn.319510003935669	2235	3	a	a	DT
umn.319510003935669	2235	4	spk	spk	NN
umn.319510003935669	2235	5	.	.	.
umn.319510003935669	2236	1	of	of	IN
umn.319510003935669	2236	2	pepper	pepper	NN
umn.319510003935669	2236	3	,	,	,
umn.319510003935669	2236	4	and	and	CC
umn.319510003935669	2236	5	a	a	DT
umn.319510003935669	2236	6	little	little	JJ
umn.319510003935669	2236	7	chopped	chop	VBN
umn.319510003935669	2236	8	onion	onion	NN
umn.319510003935669	2236	9	or	or	CC
umn.319510003935669	2236	10	parsley	parsley	NN
umn.319510003935669	2236	11	,	,	,
umn.319510003935669	2236	12	or	or	CC
umn.319510003935669	2236	13	both	both	DT
umn.319510003935669	2236	14	,	,	,
umn.319510003935669	2236	15	APPENDIX	APPENDIX	NNP
umn.319510003935669	2236	16	119	119	CD
umn.319510003935669	2236	17	FOR	for	IN
umn.319510003935669	2236	18	STEAMED	STEAMED	NNS
umn.319510003935669	2236	19	DUMPLINGS	dumpling	NNS
umn.319510003935669	2236	20	,	,	,
umn.319510003935669	2236	21	prepare	prepare	VBP
umn.319510003935669	2236	22	as	as	IN
umn.319510003935669	2236	23	in	in	IN
umn.319510003935669	2236	24	dumplings	dumpling	NNS
umn.319510003935669	2236	25	for	for	IN
umn.319510003935669	2236	26	stews	stew	NNS
umn.319510003935669	2236	27	,	,	,
umn.319510003935669	2236	28	place	place	NN
umn.319510003935669	2236	29	in	in	IN
umn.319510003935669	2236	30	a	a	DT
umn.319510003935669	2236	31	tin	tin	NN
umn.319510003935669	2236	32	steamer	steamer	NN
umn.319510003935669	2236	33	and	and	CC
umn.319510003935669	2236	34	set	set	VBD
umn.319510003935669	2236	35	it	-PRON-	PRP
umn.319510003935669	2236	36	over	over	IN
umn.319510003935669	2236	37	a	a	DT
umn.319510003935669	2236	38	kettle	kettle	NN
umn.319510003935669	2236	39	of	of	IN
umn.319510003935669	2236	40	boiling	boiling	NN
umn.319510003935669	2236	41	water	water	NN
umn.319510003935669	2236	42	,	,	,
umn.319510003935669	2236	43	cover	cover	VBP
umn.319510003935669	2236	44	closely	closely	RB
umn.319510003935669	2236	45	,	,	,
umn.319510003935669	2236	46	and	and	CC
umn.319510003935669	2236	47	steam	steam	NN
umn.319510003935669	2236	48	12	12	CD
umn.319510003935669	2236	49	minutes	minute	NNS
umn.319510003935669	2236	50	.	.	.
umn.319510003935669	2237	1	DUTCH	DUTCH	NNP
umn.319510003935669	2237	2	APPLE	APPLE	NNP
umn.319510003935669	2237	3	Cake	Cake	NNP
umn.319510003935669	2237	4	:	:	:
umn.319510003935669	2237	5	Use	use	VB
umn.319510003935669	2237	6	formula	formula	NN
umn.319510003935669	2237	7	for	for	IN
umn.319510003935669	2237	8	baking	baking	NN
umn.319510003935669	2237	9	pow	pow	NN
umn.319510003935669	2237	10	.	.	.
umn.319510003935669	2238	1	der	der	NNP
umn.319510003935669	2238	2	biscuits	biscuit	NNS
umn.319510003935669	2238	3	,	,	,
umn.319510003935669	2238	4	except	except	IN
umn.319510003935669	2238	5	add	add	VB
umn.319510003935669	2238	6	to	to	IN
umn.319510003935669	2238	7	the	the	DT
umn.319510003935669	2238	8	ingredients	ingredient	NNS
umn.319510003935669	2238	9	enough	enough	RB
umn.319510003935669	2238	10	more	more	RBR
umn.319510003935669	2238	11	fluid	fluid	NN
umn.319510003935669	2238	12	to	to	TO
umn.319510003935669	2238	13	make	make	VB
umn.319510003935669	2238	14	a	a	DT
umn.319510003935669	2238	15	drop	drop	NN
umn.319510003935669	2238	16	batter	batter	NN
umn.319510003935669	2238	17	,	,	,
umn.319510003935669	2238	18	"	"	''
umn.319510003935669	2238	19	and	and	CC
umn.319510003935669	2238	20	add	add	VB
umn.319510003935669	2238	21	one	one	CD
umn.319510003935669	2238	22	egg	egg	NN
umn.319510003935669	2238	23	.	.	.
umn.319510003935669	2239	1	Spread	spread	VB
umn.319510003935669	2239	2	the	the	DT
umn.319510003935669	2239	3	mix-	mix-	NN
umn.319510003935669	2239	4	ture	ture	NN
umn.319510003935669	2239	5	with	with	IN
umn.319510003935669	2239	6	a	a	DT
umn.319510003935669	2239	7	spoon	spoon	NN
umn.319510003935669	2239	8	,	,	,
umn.319510003935669	2239	9	until	until	IN
umn.319510003935669	2239	10	it	-PRON-	PRP
umn.319510003935669	2239	11	is	be	VBZ
umn.319510003935669	2239	12	one	one	CD
umn.319510003935669	2239	13	-	-	HYPH
umn.319510003935669	2239	14	half	half	NN
umn.319510003935669	2239	15	inch	inch	NN
umn.319510003935669	2239	16	in	in	IN
umn.319510003935669	2239	17	thickness	thickness	NN
umn.319510003935669	2239	18	,	,	,
umn.319510003935669	2239	19	on	on	IN
umn.319510003935669	2239	20	a	a	DT
umn.319510003935669	2239	21	shallow	shallow	JJ
umn.319510003935669	2239	22	baking	baking	NN
umn.319510003935669	2239	23	pan	pan	NN
umn.319510003935669	2239	24	.	.	.
umn.319510003935669	2240	1	Mash	Mash	NNP
umn.319510003935669	2240	2	,	,	,
umn.319510003935669	2240	3	quarter	quarter	NN
umn.319510003935669	2240	4	,	,	,
umn.319510003935669	2240	5	core	core	NN
umn.319510003935669	2240	6	,	,	,
umn.319510003935669	2240	7	and	and	CC
umn.319510003935669	2240	8	pare	pare	VB
umn.319510003935669	2240	9	,	,	,
umn.319510003935669	2240	10	four	four	CD
umn.319510003935669	2240	11	sour	sour	JJ
umn.319510003935669	2240	12	apples	apple	NNS
umn.319510003935669	2240	13	.	.	.
umn.319510003935669	2241	1	Cut	cut	VB
umn.319510003935669	2241	2	each	each	DT
umn.319510003935669	2241	3	quarter	quarter	NN
umn.319510003935669	2241	4	into	into	IN
umn.319510003935669	2241	5	halves	half	NNS
umn.319510003935669	2241	6	,	,	,
umn.319510003935669	2241	7	lengthwise	lengthwise	RB
umn.319510003935669	2241	8	.	.	.
umn.319510003935669	2242	1	Lay	lay	VB
umn.319510003935669	2242	2	the	the	DT
umn.319510003935669	2242	3	pieces	piece	NNS
umn.319510003935669	2242	4	in	in	IN
umn.319510003935669	2242	5	parallel	parallel	JJ
umn.319510003935669	2242	6	rows	row	NNS
umn.319510003935669	2242	7	on	on	IN
umn.319510003935669	2242	8	the	the	DT
umn.319510003935669	2242	9	top	top	NN
umn.319510003935669	2242	10	of	of	IN
umn.319510003935669	2242	11	the	the	DT
umn.319510003935669	2242	12	paste	paste	NN
umn.319510003935669	2242	13	,	,	,
umn.319510003935669	2242	14	the	the	DT
umn.319510003935669	2242	15	sharp	sharp	JJ
umn.319510003935669	2242	16	edges	edge	NNS
umn.319510003935669	2242	17	down	down	RP
umn.319510003935669	2242	18	.	.	.
umn.319510003935669	2243	1	Sprinkle	sprinkle	VB
umn.319510003935669	2243	2	with	with	IN
umn.319510003935669	2243	3	2	2	CD
umn.319510003935669	2243	4	tbsp	tbsp	NN
umn.319510003935669	2243	5	.	.	.
umn.319510003935669	2244	1	sugar	sugar	NN
umn.319510003935669	2244	2	,	,	,
umn.319510003935669	2244	3	mixed	mix	VBN
umn.319510003935669	2244	4	with	with	IN
umn.319510003935669	2244	5	1	1	CD
umn.319510003935669	2244	6	-	-	SYM
umn.319510003935669	2244	7	2	2	CD
umn.319510003935669	2244	8	tsp	tsp	NN
umn.319510003935669	2244	9	.	.	.
umn.319510003935669	2245	1	cinnamon	cinnamon	NN
umn.319510003935669	2245	2	.	.	.
umn.319510003935669	2246	1	Bake	bake	VB
umn.319510003935669	2246	2	in	in	IN
umn.319510003935669	2246	3	a	a	DT
umn.319510003935669	2246	4	hot	hot	JJ
umn.319510003935669	2246	5	oven	oven	NN
umn.319510003935669	2246	6	,	,	,
umn.319510003935669	2246	7	from	from	IN
umn.319510003935669	2246	8	25	25	CD
umn.319510003935669	2246	9	to	to	TO
umn.319510003935669	2246	10	30	30	CD
umn.319510003935669	2246	11	min	min	NN
umn.319510003935669	2246	12	.	.	NNP
umn.319510003935669	2246	13	,	,	,
umn.319510003935669	2246	14	or	or	CC
umn.319510003935669	2246	15	until	until	IN
umn.319510003935669	2246	16	the	the	DT
umn.319510003935669	2246	17	apples	apple	NNS
umn.319510003935669	2246	18	are	be	VBP
umn.319510003935669	2246	19	soft	soft	JJ
umn.319510003935669	2246	20	.	.	.
umn.319510003935669	2247	1	Serve	serve	VB
umn.319510003935669	2247	2	with	with	IN
umn.319510003935669	2247	3	lemon	lemon	NN
umn.319510003935669	2247	4	sauce	sauce	NN
umn.319510003935669	2247	5	.	.	.
umn.319510003935669	2248	1	Other	other	JJ
umn.319510003935669	2248	2	fruits	fruit	NNS
umn.319510003935669	2248	3	may	may	MD
umn.319510003935669	2248	4	be	be	VB
umn.319510003935669	2248	5	used	use	VBN
umn.319510003935669	2248	6	instead	instead	RB
umn.319510003935669	2248	7	of	of	IN
umn.319510003935669	2248	8	apples	apple	NNS
umn.319510003935669	2248	9	.	.	.
umn.319510003935669	2249	1	COTTAGE	COTTAGE	NNP
umn.319510003935669	2249	2	PUDDING	pudding	NN
umn.319510003935669	2249	3	:	:	:
umn.319510003935669	2249	4	Add	add	VB
umn.319510003935669	2249	5	to	to	IN
umn.319510003935669	2249	6	the	the	DT
umn.319510003935669	2249	7	formula	formula	NN
umn.319510003935669	2249	8	for	for	IN
umn.319510003935669	2249	9	biscuits	biscuit	NNS
umn.319510003935669	2249	10	,	,	,
umn.319510003935669	2249	11	1	1	CD
umn.319510003935669	2249	12	-	-	SYM
umn.319510003935669	2249	13	2	2	CD
umn.319510003935669	2249	14	c.	c.	NN
umn.319510003935669	2249	15	sugar	sugar	NN
umn.319510003935669	2249	16	,	,	,
umn.319510003935669	2249	17	2	2	CD
umn.319510003935669	2249	18	tbsp	tbsp	NN
umn.319510003935669	2249	19	.	.	.
umn.319510003935669	2250	1	butter	butter	NN
umn.319510003935669	2250	2	,	,	,
umn.319510003935669	2250	3	1	1	CD
umn.319510003935669	2250	4	egg	egg	NN
umn.319510003935669	2250	5	,	,	,
umn.319510003935669	2250	6	and	and	CC
umn.319510003935669	2250	7	milk	milk	NN
umn.319510003935669	2250	8	to	to	TO
umn.319510003935669	2250	9	make	make	VB
umn.319510003935669	2250	10	a	a	DT
umn.319510003935669	2250	11	some-	some-	NN
umn.319510003935669	2250	12	what	what	WP
umn.319510003935669	2250	13	thick	thick	JJ
umn.319510003935669	2250	14	“	"	``
umn.319510003935669	2250	15	pour	pour	NN
umn.319510003935669	2250	16	batter	batter	NN
umn.319510003935669	2250	17	”	"	''
umn.319510003935669	2250	18	.	.	.
umn.319510003935669	2251	1	Mix	mix	VB
umn.319510003935669	2251	2	with	with	IN
umn.319510003935669	2251	3	spoon	spoon	NN
umn.319510003935669	2251	4	,	,	,
umn.319510003935669	2251	5	bake	bake	VB
umn.319510003935669	2251	6	in	in	RP
umn.319510003935669	2251	7	a	a	DT
umn.319510003935669	2251	8	butter-	butter-	NN
umn.319510003935669	2251	9	ed	ed	IN
umn.319510003935669	2251	10	pudding	pudding	NN
umn.319510003935669	2251	11	dish	dish	NN
umn.319510003935669	2251	12	30	30	CD
umn.319510003935669	2251	13	to	to	TO
umn.319510003935669	2251	14	35	35	CD
umn.319510003935669	2251	15	minutes	minute	NNS
umn.319510003935669	2251	16	,	,	,
umn.319510003935669	2251	17	or	or	CC
umn.319510003935669	2251	18	until	until	IN
umn.319510003935669	2251	19	the	the	DT
umn.319510003935669	2251	20	centre	centre	NN
umn.319510003935669	2251	21	is	be	VBZ
umn.319510003935669	2251	22	found	find	VBN
umn.319510003935669	2251	23	to	to	TO
umn.319510003935669	2251	24	be	be	VB
umn.319510003935669	2251	25	cooked	cook	VBN
umn.319510003935669	2251	26	.	.	.
umn.319510003935669	2252	1	Serve	serve	VB
umn.319510003935669	2252	2	with	with	IN
umn.319510003935669	2252	3	a	a	DT
umn.319510003935669	2252	4	hot	hot	JJ
umn.319510003935669	2252	5	pudding	pudding	NN
umn.319510003935669	2252	6	sauce	sauce	NN
umn.319510003935669	2252	7	.	.	.
umn.319510003935669	2253	1	YANKEE	YANKEE	NNP
umn.319510003935669	2253	2	APPLE	APPLE	NNP
umn.319510003935669	2253	3	PUDDING	pudding	NN
umn.319510003935669	2253	4	:	:	:
umn.319510003935669	2253	5	Add	add	VB
umn.319510003935669	2253	6	to	to	IN
umn.319510003935669	2253	7	formula	formula	VB
umn.319510003935669	2253	8	for	for	IN
umn.319510003935669	2253	9	bis-	bis-	NN
umn.319510003935669	2253	10	cuits	cuit	NNS
umn.319510003935669	2253	11	,	,	,
umn.319510003935669	2253	12	1	1	CD
umn.319510003935669	2253	13	to	to	IN
umn.319510003935669	2253	14	2	2	CD
umn.319510003935669	2253	15	more	more	JJR
umn.319510003935669	2253	16	tbsp	tbsp	NN
umn.319510003935669	2253	17	.	.	.
umn.319510003935669	2254	1	shortening	shorten	VBG
umn.319510003935669	2254	2	.	.	.
umn.319510003935669	2255	1	Stir	stir	VB
umn.319510003935669	2255	2	with	with	IN
umn.319510003935669	2255	3	a	a	DT
umn.319510003935669	2255	4	spoon	spoon	NN
umn.319510003935669	2255	5	to	to	IN
umn.319510003935669	2255	6	a	a	DT
umn.319510003935669	2255	7	paste	paste	NN
umn.319510003935669	2255	8	that	that	WDT
umn.319510003935669	2255	9	may	may	MD
umn.319510003935669	2255	10	be	be	VB
umn.319510003935669	2255	11	spread	spread	VBN
umn.319510003935669	2255	12	with	with	IN
umn.319510003935669	2255	13	a	a	DT
umn.319510003935669	2255	14	spoon	spoon	NN
umn.319510003935669	2255	15	,	,	,
umn.319510003935669	2255	16	but	but	CC
umn.319510003935669	2255	17	will	will	MD
umn.319510003935669	2255	18	not	not	RB
umn.319510003935669	2255	19	run	run	VB
umn.319510003935669	2255	20	.	.	.
umn.319510003935669	2256	1	Pare	pare	VB
umn.319510003935669	2256	2	good	good	JJ
umn.319510003935669	2256	3	“	"	``
umn.319510003935669	2256	4	baking	baking	NN
umn.319510003935669	2256	5	apples	apple	NNS
umn.319510003935669	2256	6	”	"	''
umn.319510003935669	2256	7	;	;	:
umn.319510003935669	2256	8	slice	slice	VB
umn.319510003935669	2256	9	,	,	,
umn.319510003935669	2256	10	but	but	CC
umn.319510003935669	2256	11	not	not	RB
umn.319510003935669	2256	12	thin	thin	JJ
umn.319510003935669	2256	13	.	.	.
umn.319510003935669	2257	1	Spread	spread	VB
umn.319510003935669	2257	2	the	the	DT
umn.319510003935669	2257	3	pastry	pastry	NN
umn.319510003935669	2257	4	over	over	IN
umn.319510003935669	2257	5	a	a	DT
umn.319510003935669	2257	6	baking	baking	NN
umn.319510003935669	2257	7	pan	pan	NN
umn.319510003935669	2257	8	or	or	CC
umn.319510003935669	2257	9	pudding	pudding	NN
umn.319510003935669	2257	10	dish	dish	NN
umn.319510003935669	2257	11	,	,	,
umn.319510003935669	2257	12	about	about	RB
umn.319510003935669	2257	13	one	one	CD
umn.319510003935669	2257	14	-	-	HYPH
umn.319510003935669	2257	15	fourth	fourth	JJ
umn.319510003935669	2257	16	inch	inch	NN
umn.319510003935669	2257	17	thick	thick	JJ
umn.319510003935669	2257	18	,	,	,
umn.319510003935669	2257	19	covering	cover	VBG
umn.319510003935669	2257	20	the	the	DT
umn.319510003935669	2257	21	sides	side	NNS
umn.319510003935669	2257	22	of	of	IN
umn.319510003935669	2257	23	the	the	DT
umn.319510003935669	2257	24	dish	dish	NN
umn.319510003935669	2257	25	with	with	IN
umn.319510003935669	2257	26	the	the	DT
umn.319510003935669	2257	27	pastry	pastry	NN
umn.319510003935669	2257	28	,	,	,
umn.319510003935669	2257	29	also	also	RB
umn.319510003935669	2257	30	.	.	.
umn.319510003935669	2258	1	Place	place	VB
umn.319510003935669	2258	2	the	the	DT
umn.319510003935669	2258	3	sliced	slice	VBN
umn.319510003935669	2258	4	apple	apple	NN
umn.319510003935669	2258	5	in	in	IN
umn.319510003935669	2258	6	the	the	DT
umn.319510003935669	2258	7	dish	dish	NN
umn.319510003935669	2258	8	,	,	,
umn.319510003935669	2258	9	on	on	IN
umn.319510003935669	2258	10	the	the	DT
umn.319510003935669	2258	11	pastry	pastry	NN
umn.319510003935669	2258	12	,	,	,
umn.319510003935669	2258	13	pressingthem	pressingthem	VB
umn.319510003935669	2258	14	down	down	RB
umn.319510003935669	2258	15	lightly	lightly	RB
umn.319510003935669	2258	16	.	.	.
umn.319510003935669	2259	1	Add	add	VB
umn.319510003935669	2259	2	1	1	CD
umn.319510003935669	2259	3	tsp	tsp	NN
umn.319510003935669	2259	4	.	.	.
umn.319510003935669	2260	1	cinnamon	cinnamon	NN
umn.319510003935669	2260	2	or	or	CC
umn.319510003935669	2260	3	allspice	allspice	NN
umn.319510003935669	2260	4	,	,	,
umn.319510003935669	2260	5	to	to	TO
umn.319510003935669	2260	6	taste	taste	VB
umn.319510003935669	2260	7	,	,	,
umn.319510003935669	2260	8	a	a	DT
umn.319510003935669	2260	9	little	little	JJ
umn.319510003935669	2260	10	grated	grated	JJ
umn.319510003935669	2260	11	nutmeg	nutmeg	NN
umn.319510003935669	2260	12	,	,	,
umn.319510003935669	2260	13	1.2	1.2	CD
umn.319510003935669	2260	14	tsp	tsp	NN
umn.319510003935669	2260	15	.	.	.
umn.319510003935669	2261	1	salt	salt	NN
umn.319510003935669	2261	2	,	,	,
umn.319510003935669	2261	3	4	4	CD
umn.319510003935669	2261	4	tbsp	tbsp	NN
umn.319510003935669	2261	5	.	.	.
umn.319510003935669	2262	1	sugar	sugar	NN
umn.319510003935669	2262	2	,	,	,
umn.319510003935669	2262	3	and	and	CC
umn.319510003935669	2262	4	1	1	CD
umn.319510003935669	2262	5	tbsp	tbsp	NN
umn.319510003935669	2262	6	.	.	.
umn.319510003935669	2263	1	butter	butter	NN
umn.319510003935669	2263	2	.	.	.
umn.319510003935669	2264	1	The	the	DT
umn.319510003935669	2264	2	apples	apple	NNS
umn.319510003935669	2264	3	should	should	MD
umn.319510003935669	2264	4	be	be	VB
umn.319510003935669	2264	5	one	one	CD
umn.319510003935669	2264	6	inch	inch	NN
umn.319510003935669	2264	7	thick	thick	JJ
umn.319510003935669	2264	8	in	in	IN
umn.319510003935669	2264	9	the	the	DT
umn.319510003935669	2264	10	dish	dish	NN
umn.319510003935669	2264	11	.	.	.
umn.319510003935669	2265	1	Spread	spread	VB
umn.319510003935669	2265	2	a	a	DT
umn.319510003935669	2265	3	cover	cover	NN
umn.319510003935669	2265	4	of	of	IN
umn.319510003935669	2265	5	pastry	pastry	NN
umn.319510003935669	2265	6	over	over	IN
umn.319510003935669	2265	7	the	the	DT
umn.319510003935669	2265	8	apples	apple	NNS
umn.319510003935669	2265	9	,	,	,
umn.319510003935669	2265	10	observing	observe	VBG
umn.319510003935669	2265	11	that	that	IN
umn.319510003935669	2265	12	they	-PRON-	PRP
umn.319510003935669	2265	13	are	be	VBP
umn.319510003935669	2265	14	all	all	RB
umn.319510003935669	2265	15	covered	cover	VBN
umn.319510003935669	2265	16	.	.	.
umn.319510003935669	2266	1	Bake	bake	VB
umn.319510003935669	2266	2	in	in	IN
umn.319510003935669	2266	3	moderate	moderate	JJ
umn.319510003935669	2266	4	oven	oven	NN
umn.319510003935669	2266	5	,	,	,
umn.319510003935669	2266	6	until	until	IN
umn.319510003935669	2266	7	the	the	DT
umn.319510003935669	2266	8	apples	apple	NNS
umn.319510003935669	2266	9	Serve	serve	VB
umn.319510003935669	2266	10	hot	hot	JJ
umn.319510003935669	2266	11	or	or	CC
umn.319510003935669	2266	12	cold	cold	JJ
umn.319510003935669	2266	13	,	,	,
umn.319510003935669	2266	14	with	with	IN
umn.319510003935669	2266	15	cream	cream	NN
umn.319510003935669	2266	16	sauce	sauce	NN
umn.319510003935669	2266	17	.	.	.
umn.319510003935669	2267	1	Other	other	JJ
umn.319510003935669	2267	2	fruits	fruit	NNS
umn.319510003935669	2267	3	that	that	WDT
umn.319510003935669	2267	4	will	will	MD
umn.319510003935669	2267	5	slice	slice	VB
umn.319510003935669	2267	6	may	may	MD
umn.319510003935669	2267	7	be	be	VB
umn.319510003935669	2267	8	used	use	VBN
umn.319510003935669	2267	9	in	in	IN
umn.319510003935669	2267	10	the	the	DT
umn.319510003935669	2267	11	same	same	JJ
umn.319510003935669	2267	12	are	be	VBP
umn.319510003935669	2267	13	soft	soft	JJ
umn.319510003935669	2267	14	.	.	.
umn.319510003935669	2268	1	manner	manner	JJ
umn.319510003935669	2268	2	.	.	.
umn.319510003935669	2269	1	SHORT	short	JJ
umn.319510003935669	2269	2	CAKE	cake	NN
umn.319510003935669	2269	3	:	:	:
umn.319510003935669	2269	4	Add	add	VB
umn.319510003935669	2269	5	to	to	IN
umn.319510003935669	2269	6	the	the	DT
umn.319510003935669	2269	7	formula	formula	NN
umn.319510003935669	2269	8	for	for	IN
umn.319510003935669	2269	9	biscuits	biscuit	NNS
umn.319510003935669	2269	10	,	,	,
umn.319510003935669	2269	11	1	1	CD
umn.319510003935669	2269	12	to	to	IN
umn.319510003935669	2269	13	3	3	CD
umn.319510003935669	2269	14	more	more	JJR
umn.319510003935669	2269	15	tbsp	tbsp	NN
umn.319510003935669	2269	16	.	.	.
umn.319510003935669	2270	1	shortening	shorten	VBG
umn.319510003935669	2270	2	,	,	,
umn.319510003935669	2270	3	and	and	CC
umn.319510003935669	2270	4	one	one	CD
umn.319510003935669	2270	5	tbsp	tbsp	NN
umn.319510003935669	2270	6	.	.	.
umn.319510003935669	2271	1	sugar	sugar	NN
umn.319510003935669	2271	2	.	.	.
umn.319510003935669	2272	1	Divide	divide	VB
umn.319510003935669	2272	2	into	into	IN
umn.319510003935669	2272	3	two	two	CD
umn.319510003935669	2272	4	equal	equal	JJ
umn.319510003935669	2272	5	parts	part	NNS
umn.319510003935669	2272	6	.	.	.
umn.319510003935669	2273	1	Shape	shape	VB
umn.319510003935669	2273	2	one	one	CD
umn.319510003935669	2273	3	portion	portion	NN
umn.319510003935669	2273	4	to	to	TO
umn.319510003935669	2273	5	fit	fit	VB
umn.319510003935669	2273	6	a	a	DT
umn.319510003935669	2273	7	shallow	shallow	JJ
umn.319510003935669	2273	8	tin	tin	NN
umn.319510003935669	2273	9	plate	plate	NN
umn.319510003935669	2273	10	or	or	CC
umn.319510003935669	2273	11	120	120	CD
umn.319510003935669	2273	12	DOMESTIC	domestic	JJ
umn.319510003935669	2273	13	SCIENCE	science	NN
umn.319510003935669	2273	14	pan	pan	NN
umn.319510003935669	2273	15	.	.	.
umn.319510003935669	2274	1	Brush	brush	VB
umn.319510003935669	2274	2	the	the	DT
umn.319510003935669	2274	3	top	top	NN
umn.319510003935669	2274	4	of	of	IN
umn.319510003935669	2274	5	the	the	DT
umn.319510003935669	2274	6	dough	dough	NN
umn.319510003935669	2274	7	lightly	lightly	RB
umn.319510003935669	2274	8	with	with	IN
umn.319510003935669	2274	9	melted	melt	VBN
umn.319510003935669	2274	10	butter	butter	NN
umn.319510003935669	2274	11	.	.	.
umn.319510003935669	2275	1	Shape	shape	VB
umn.319510003935669	2275	2	the	the	DT
umn.319510003935669	2275	3	second	second	JJ
umn.319510003935669	2275	4	portion	portion	NN
umn.319510003935669	2275	5	of	of	IN
umn.319510003935669	2275	6	the	the	DT
umn.319510003935669	2275	7	dough	dough	NN
umn.319510003935669	2275	8	,	,	,
umn.319510003935669	2275	9	and	and	CC
umn.319510003935669	2275	10	place	place	VB
umn.319510003935669	2275	11	it	-PRON-	PRP
umn.319510003935669	2275	12	upon	upon	IN
umn.319510003935669	2275	13	the	the	DT
umn.319510003935669	2275	14	first	first	JJ
umn.319510003935669	2275	15	.	.	.
umn.319510003935669	2276	1	Bake	bake	VB
umn.319510003935669	2276	2	in	in	IN
umn.319510003935669	2276	3	a	a	DT
umn.319510003935669	2276	4	hot	hot	JJ
umn.319510003935669	2276	5	oven	oven	NN
umn.319510003935669	2276	6	.	.	.
umn.319510003935669	2277	1	When	when	WRB
umn.319510003935669	2277	2	cooked	cook	VBN
umn.319510003935669	2277	3	,	,	,
umn.319510003935669	2277	4	separate	separate	VB
umn.319510003935669	2277	5	the	the	DT
umn.319510003935669	2277	6	two	two	CD
umn.319510003935669	2277	7	portions	portion	NNS
umn.319510003935669	2277	8	of	of	IN
umn.319510003935669	2277	9	the	the	DT
umn.319510003935669	2277	10	pastry	pastry	NN
umn.319510003935669	2277	11	,	,	,
umn.319510003935669	2277	12	and	and	CC
umn.319510003935669	2277	13	lay	lie	VBD
umn.319510003935669	2277	14	them	-PRON-	PRP
umn.319510003935669	2277	15	upon	upon	IN
umn.319510003935669	2277	16	two	two	CD
umn.319510003935669	2277	17	separate	separate	JJ
umn.319510003935669	2277	18	plates	plate	NNS
umn.319510003935669	2277	19	,	,	,
umn.319510003935669	2277	20	soft	soft	JJ
umn.319510003935669	2277	21	side	side	NN
umn.319510003935669	2277	22	up	up	RP
umn.319510003935669	2277	23	.	.	.
umn.319510003935669	2278	1	Place	place	VB
umn.319510003935669	2278	2	the	the	DT
umn.319510003935669	2278	3	crushed	crush	VBN
umn.319510003935669	2278	4	fruit	fruit	NN
umn.319510003935669	2278	5	to	to	TO
umn.319510003935669	2278	6	be	be	VB
umn.319510003935669	2278	7	used	use	VBN
umn.319510003935669	2278	8	,	,	,
umn.319510003935669	2278	9	al-	al-	DT
umn.319510003935669	2278	10	ready	ready	JJ
umn.319510003935669	2278	11	sweetened	sweeten	VBN
umn.319510003935669	2278	12	,	,	,
umn.319510003935669	2278	13	on	on	IN
umn.319510003935669	2278	14	one	one	CD
umn.319510003935669	2278	15	half	half	NN
umn.319510003935669	2278	16	,	,	,
umn.319510003935669	2278	17	and	and	CC
umn.319510003935669	2278	18	cover	cover	VB
umn.319510003935669	2278	19	with	with	IN
umn.319510003935669	2278	20	the	the	DT
umn.319510003935669	2278	21	other	other	JJ
umn.319510003935669	2278	22	half	half	NN
umn.319510003935669	2278	23	.	.	.
umn.319510003935669	2279	1	More	More	JJR
umn.319510003935669	2279	2	fruit	fruit	NN
umn.319510003935669	2279	3	may	may	MD
umn.319510003935669	2279	4	be	be	VB
umn.319510003935669	2279	5	placed	place	VBN
umn.319510003935669	2279	6	on	on	IN
umn.319510003935669	2279	7	the	the	DT
umn.319510003935669	2279	8	top	top	NN
umn.319510003935669	2279	9	,	,	,
umn.319510003935669	2279	10	if	if	IN
umn.319510003935669	2279	11	desired	desire	VBN
umn.319510003935669	2279	12	.	.	.
umn.319510003935669	2280	1	Serve	serve	VB
umn.319510003935669	2280	2	with	with	IN
umn.319510003935669	2280	3	cream	cream	NN
umn.319510003935669	2280	4	and	and	CC
umn.319510003935669	2280	5	sugar	sugar	NN
umn.319510003935669	2280	6	,	,	,
umn.319510003935669	2280	7	if	if	IN
umn.319510003935669	2280	8	desired	desire	VBN
umn.319510003935669	2280	9	.	.	.
umn.319510003935669	2281	1	Suet	suet	NN
umn.319510003935669	2281	2	PUDDING	pudding	NN
umn.319510003935669	2281	3	:	:	:
umn.319510003935669	2281	4	2	2	CD
umn.319510003935669	2281	5	c.	c.	NN
umn.319510003935669	2281	6	flour	flour	NN
umn.319510003935669	2281	7	,	,	,
umn.319510003935669	2281	8	4	4	CD
umn.319510003935669	2281	9	tsp	tsp	NN
umn.319510003935669	2281	10	.	.	.
umn.319510003935669	2282	1	bak	bak	NNP
umn.319510003935669	2282	2	.	.	.
umn.319510003935669	2283	1	powd	powd	NNP
umn.319510003935669	2283	2	.	.	NNP
umn.319510003935669	2283	3	,	,	,
umn.319510003935669	2283	4	1	1	CD
umn.319510003935669	2283	5	-	-	SYM
umn.319510003935669	2283	6	2	2	CD
umn.319510003935669	2283	7	tsp	tsp	NN
umn.319510003935669	2283	8	.	.	.
umn.319510003935669	2284	1	salt	salt	NN
umn.319510003935669	2284	2	,	,	,
umn.319510003935669	2284	3	3	3	CD
umn.319510003935669	2284	4	tbsp	tbsp	NN
umn.319510003935669	2284	5	.	.	.
umn.319510003935669	2285	1	finely	finely	RB
umn.319510003935669	2285	2	chopped	chop	VBN
umn.319510003935669	2285	3	suet	suet	NN
umn.319510003935669	2285	4	.	.	.
umn.319510003935669	2286	1	Cold	cold	JJ
umn.319510003935669	2286	2	water	water	NN
umn.319510003935669	2286	3	.	.	.
umn.319510003935669	2287	1	Have	have	VBP
umn.319510003935669	2287	2	suet	suet	NN
umn.319510003935669	2287	3	very	very	RB
umn.319510003935669	2287	4	cold	cold	JJ
umn.319510003935669	2287	5	.	.	.
umn.319510003935669	2288	1	Mix	mix	VB
umn.319510003935669	2288	2	and	and	CC
umn.319510003935669	2288	3	sift	sift	VB
umn.319510003935669	2288	4	dry	dry	JJ
umn.319510003935669	2288	5	ingredients	ingredient	NNS
umn.319510003935669	2288	6	.	.	.
umn.319510003935669	2289	1	Remove	remove	VB
umn.319510003935669	2289	2	the	the	DT
umn.319510003935669	2289	3	mem-	mem-	NN
umn.319510003935669	2289	4	brane	brane	NN
umn.319510003935669	2289	5	from	from	IN
umn.319510003935669	2289	6	the	the	DT
umn.319510003935669	2289	7	suet	suet	NN
umn.319510003935669	2289	8	;	;	:
umn.319510003935669	2289	9	cut	cut	VB
umn.319510003935669	2289	10	the	the	DT
umn.319510003935669	2289	11	suet	suet	NN
umn.319510003935669	2289	12	in	in	IN
umn.319510003935669	2289	13	slices	slice	NNS
umn.319510003935669	2289	14	thin	thin	JJ
umn.319510003935669	2289	15	as	as	IN
umn.319510003935669	2289	16	possible	possible	JJ
umn.319510003935669	2289	17	,	,	,
umn.319510003935669	2289	18	then	then	RB
umn.319510003935669	2289	19	chop	chop	VB
umn.319510003935669	2289	20	very	very	RB
umn.319510003935669	2289	21	fine	fine	RB
umn.319510003935669	2289	22	and	and	CC
umn.319510003935669	2289	23	stir	stir	VB
umn.319510003935669	2289	24	it	-PRON-	PRP
umn.319510003935669	2289	25	into	into	IN
umn.319510003935669	2289	26	the	the	DT
umn.319510003935669	2289	27	dry	dry	JJ
umn.319510003935669	2289	28	ingredients	ingredient	NNS
umn.319510003935669	2289	29	.	.	.
umn.319510003935669	2290	1	Add	add	VB
umn.319510003935669	2290	2	water	water	NN
umn.319510003935669	2290	3	gradually	gradually	RB
umn.319510003935669	2290	4	until	until	IN
umn.319510003935669	2290	5	the	the	DT
umn.319510003935669	2290	6	mass	mass	NN
umn.319510003935669	2290	7	forms	form	VBZ
umn.319510003935669	2290	8	a	a	DT
umn.319510003935669	2290	9	“	"	``
umn.319510003935669	2290	10	spreading	spread	VBG
umn.319510003935669	2290	11	”	"	''
umn.319510003935669	2290	12	paste	paste	NN
umn.319510003935669	2290	13	.	.	.
umn.319510003935669	2291	1	Fill	fill	VB
umn.319510003935669	2291	2	well	well	RB
umn.319510003935669	2291	3	-	-	HYPH
umn.319510003935669	2291	4	greased	grease	VBN
umn.319510003935669	2291	5	moulds	mould	NNS
umn.319510003935669	2291	6	two	two	CD
umn.319510003935669	2291	7	thirds	third	NNS
umn.319510003935669	2291	8	full	full	JJ
umn.319510003935669	2291	9	.	.	.
umn.319510003935669	2292	1	Cover	cover	VB
umn.319510003935669	2292	2	and	and	CC
umn.319510003935669	2292	3	steam	steam	VB
umn.319510003935669	2292	4	two	two	CD
umn.319510003935669	2292	5	to	to	TO
umn.319510003935669	2292	6	three	three	CD
umn.319510003935669	2292	7	hours	hour	NNS
umn.319510003935669	2292	8	.	.	.
umn.319510003935669	2293	1	Serve	serve	VB
umn.319510003935669	2293	2	with	with	IN
umn.319510003935669	2293	3	hot	hot	JJ
umn.319510003935669	2293	4	sauce	sauce	NN
umn.319510003935669	2293	5	.	.	.
umn.319510003935669	2294	1	This	this	DT
umn.319510003935669	2294	2	pudding	pudding	NN
umn.319510003935669	2294	3	may	may	MD
umn.319510003935669	2294	4	be	be	VB
umn.319510003935669	2294	5	baked	bake	VBN
umn.319510003935669	2294	6	instead	instead	RB
umn.319510003935669	2294	7	of	of	IN
umn.319510003935669	2294	8	being	be	VBG
umn.319510003935669	2294	9	steamed	steam	VBN
umn.319510003935669	2294	10	.	.	.
umn.319510003935669	2295	1	PUDDING	pudding	NN
umn.319510003935669	2295	2	WITHOUT	without	IN
umn.319510003935669	2295	3	Pastry	Pastry	NNP
umn.319510003935669	2295	4	.	.	.
umn.319510003935669	2296	1	ENTIRE	entire	JJ
umn.319510003935669	2296	2	WHEAT	wheat	NN
umn.319510003935669	2296	3	PUDDING	pudding	NN
umn.319510003935669	2296	4	:	:	:
umn.319510003935669	2296	5	11	11	CD
umn.319510003935669	2296	6	-	-	SYM
umn.319510003935669	2296	7	2	2	CD
umn.319510003935669	2296	8	e.	e.	NN
umn.319510003935669	2296	9	entire	entire	JJ
umn.319510003935669	2296	10	wheat	wheat	NN
umn.319510003935669	2296	11	flour	flour	NN
umn.319510003935669	2296	12	,	,	,
umn.319510003935669	2296	13	1	1	CD
umn.319510003935669	2296	14	-	-	SYM
umn.319510003935669	2296	15	2	2	CD
umn.319510003935669	2296	16	tsp	tsp	NN
umn.319510003935669	2296	17	.	.	.
umn.319510003935669	2297	1	bak	bak	NNP
umn.319510003935669	2297	2	.	.	.
umn.319510003935669	2298	1	soda	soda	NN
umn.319510003935669	2298	2	,	,	,
umn.319510003935669	2298	3	1.2	1.2	CD
umn.319510003935669	2298	4	tsp	tsp	NN
umn.319510003935669	2298	5	.	.	.
umn.319510003935669	2299	1	salt	salt	NN
umn.319510003935669	2299	2	;	;	:
umn.319510003935669	2299	3	1.2	1.2	CD
umn.319510003935669	2299	4	c.	c.	NN
umn.319510003935669	2299	5	molasses	molasses	NN
umn.319510003935669	2299	6	,	,	,
umn.319510003935669	2299	7	1	1	CD
umn.319510003935669	2299	8	-	-	SYM
umn.319510003935669	2299	9	2	2	CD
umn.319510003935669	2299	10	c.	c.	NN
umn.319510003935669	2299	11	milk	milk	NN
umn.319510003935669	2299	12	or	or	CC
umn.319510003935669	2299	13	water	water	NN
umn.319510003935669	2299	14	,	,	,
umn.319510003935669	2299	15	1	1	CD
umn.319510003935669	2299	16	egg	egg	NN
umn.319510003935669	2299	17	,	,	,
umn.319510003935669	2299	18	beaten	beat	VBN
umn.319510003935669	2299	19	,	,	,
umn.319510003935669	2299	20	2	2	CD
umn.319510003935669	2299	21	tbsp	tbsp	NN
umn.319510003935669	2299	22	.	.	.
umn.319510003935669	2300	1	butter	butter	NN
umn.319510003935669	2300	2	,	,	,
umn.319510003935669	2300	3	melted	melt	VBN
umn.319510003935669	2300	4	,	,	,
umn.319510003935669	2300	5	1	1	CD
umn.319510003935669	2300	6	c.	c.	NN
umn.319510003935669	2300	7	raisins	raisin	NNS
umn.319510003935669	2300	8	,	,	,
umn.319510003935669	2300	9	seed-	seed-	NNP
umn.319510003935669	2300	10	ed	ed	NN
umn.319510003935669	2300	11	and	and	CC
umn.319510003935669	2300	12	chopped	chop	VBN
umn.319510003935669	2300	13	.	.	.
umn.319510003935669	2301	1	Mix	mix	VB
umn.319510003935669	2301	2	and	and	CC
umn.319510003935669	2301	3	sift	sift	VB
umn.319510003935669	2301	4	the	the	DT
umn.319510003935669	2301	5	dry	dry	JJ
umn.319510003935669	2301	6	ingredients	ingredient	NNS
umn.319510003935669	2301	7	.	.	.
umn.319510003935669	2302	1	Add	add	VB
umn.319510003935669	2302	2	molasses	molasse	NNS
umn.319510003935669	2302	3	,	,	,
umn.319510003935669	2302	4	and	and	CC
umn.319510003935669	2302	5	milk	milk	NN
umn.319510003935669	2302	6	or	or	CC
umn.319510003935669	2302	7	water	water	NN
umn.319510003935669	2302	8	,	,	,
umn.319510003935669	2302	9	and	and	CC
umn.319510003935669	2302	10	mix	mix	VB
umn.319510003935669	2302	11	thoroughly	thoroughly	RB
umn.319510003935669	2302	12	.	.	.
umn.319510003935669	2303	1	Add	add	VB
umn.319510003935669	2303	2	beaten	beat	VBN
umn.319510003935669	2303	3	egg	egg	NN
umn.319510003935669	2303	4	and	and	CC
umn.319510003935669	2303	5	melted	melt	VBN
umn.319510003935669	2303	6	butter	butter	NN
umn.319510003935669	2303	7	,	,	,
umn.319510003935669	2303	8	then	then	RB
umn.319510003935669	2303	9	the	the	DT
umn.319510003935669	2303	10	raisins	raisin	NNS
umn.319510003935669	2303	11	.	.	.
umn.319510003935669	2304	1	Fill	fill	VB
umn.319510003935669	2304	2	a	a	DT
umn.319510003935669	2304	3	buttered	buttered	JJ
umn.319510003935669	2304	4	mould	mould	NN
umn.319510003935669	2304	5	two	two	CD
umn.319510003935669	2304	6	thirds	third	NNS
umn.319510003935669	2304	7	full	full	JJ
umn.319510003935669	2304	8	,	,	,
umn.319510003935669	2304	9	cover	cover	VBP
umn.319510003935669	2304	10	,	,	,
umn.319510003935669	2304	11	and	and	CC
umn.319510003935669	2304	12	set	set	VBN
umn.319510003935669	2304	13	mould	mould	NN
umn.319510003935669	2304	14	in	in	IN
umn.319510003935669	2304	15	steamer	steamer	NN
umn.319510003935669	2304	16	,	,	,
umn.319510003935669	2304	17	cover	cover	NN
umn.319510003935669	2304	18	,	,	,
umn.319510003935669	2304	19	place	place	NN
umn.319510003935669	2304	20	over	over	IN
umn.319510003935669	2304	21	kettle	kettle	NN
umn.319510003935669	2304	22	of	of	IN
umn.319510003935669	2304	23	boiling	boiling	NN
umn.319510003935669	2304	24	water	water	NN
umn.319510003935669	2304	25	and	and	CC
umn.319510003935669	2304	26	steam	steam	NN
umn.319510003935669	2304	27	2	2	CD
umn.319510003935669	2304	28	1	1	CD
umn.319510003935669	2304	29	-	-	SYM
umn.319510003935669	2304	30	2	2	CD
umn.319510003935669	2304	31	hours	hour	NNS
umn.319510003935669	2304	32	.	.	.
umn.319510003935669	2305	1	Chopped	chop	VBN
umn.319510003935669	2305	2	figs	fig	NNS
umn.319510003935669	2305	3	or	or	CC
umn.319510003935669	2305	4	dates	date	NNS
umn.319510003935669	2305	5	may	may	MD
umn.319510003935669	2305	6	be	be	VB
umn.319510003935669	2305	7	substituted	substitute	VBN
umn.319510003935669	2305	8	for	for	IN
umn.319510003935669	2305	9	raisins	raisin	NNS
umn.319510003935669	2305	10	.	.	.
umn.319510003935669	2306	1	CAKE	cake	NN
umn.319510003935669	2306	2	.	.	.
umn.319510003935669	2307	1	SOME	some	DT
umn.319510003935669	2307	2	GENERAL	general	JJ
umn.319510003935669	2307	3	RULES	rule	NNS
umn.319510003935669	2307	4	FOR	for	IN
umn.319510003935669	2307	5	CAKES	CAKES	NNP
umn.319510003935669	2307	6	.	.	.
umn.319510003935669	2308	1	1	1	LS
umn.319510003935669	2308	2	.	.	.
umn.319510003935669	2309	1	Everything	everything	NN
umn.319510003935669	2309	2	used	use	VBN
umn.319510003935669	2309	3	should	should	MD
umn.319510003935669	2309	4	be	be	VB
umn.319510003935669	2309	5	fresh	fresh	JJ
umn.319510003935669	2309	6	,	,	,
umn.319510003935669	2309	7	and	and	CC
umn.319510003935669	2309	8	of	of	IN
umn.319510003935669	2309	9	the	the	DT
umn.319510003935669	2309	10	best	good	JJS
umn.319510003935669	2309	11	quality	quality	NN
umn.319510003935669	2309	12	.	.	.
umn.319510003935669	2310	1	2	2	LS
umn.319510003935669	2310	2	.	.	.
umn.319510003935669	2311	1	Pastry	pastry	NN
umn.319510003935669	2311	2	flour	flour	NN
umn.319510003935669	2311	3	should	should	MD
umn.319510003935669	2311	4	be	be	VB
umn.319510003935669	2311	5	used	use	VBN
umn.319510003935669	2311	6	.	.	.
umn.319510003935669	2312	1	3	3	LS
umn.319510003935669	2312	2	.	.	.
umn.319510003935669	2313	1	Flour	flour	NN
umn.319510003935669	2313	2	should	should	MD
umn.319510003935669	2313	3	be	be	VB
umn.319510003935669	2313	4	sifted	sift	VBN
umn.319510003935669	2313	5	before	before	IN
umn.319510003935669	2313	6	measuring	measure	VBG
umn.319510003935669	2313	7	.	.	.
umn.319510003935669	2314	1	4	4	LS
umn.319510003935669	2314	2	.	.	.
umn.319510003935669	2315	1	Use	use	VB
umn.319510003935669	2315	2	no	no	DT
umn.319510003935669	2315	3	melted	melt	VBN
umn.319510003935669	2315	4	butter	butter	NN
umn.319510003935669	2315	5	.	.	.
umn.319510003935669	2316	1	Place	place	VB
umn.319510003935669	2316	2	it	-PRON-	PRP
umn.319510003935669	2316	3	where	where	WRB
umn.319510003935669	2316	4	it	-PRON-	PRP
umn.319510003935669	2316	5	will	will	MD
umn.319510003935669	2316	6	soften	soften	VB
umn.319510003935669	2316	7	somewhat	somewhat	RB
umn.319510003935669	2316	8	,	,	,
umn.319510003935669	2316	9	before	before	IN
umn.319510003935669	2316	10	using	use	VBG
umn.319510003935669	2316	11	.	.	.
umn.319510003935669	2317	1	APPENDIX	APPENDIX	NNP
umn.319510003935669	2317	2	123	123	CD
umn.319510003935669	2317	3	BOILED	boil	VBD
umn.319510003935669	2317	4	ICING	icing	NN
umn.319510003935669	2317	5	:	:	:
umn.319510003935669	2317	6	1	1	CD
umn.319510003935669	2317	7	c.	c.	NN
umn.319510003935669	2317	8	sugar	sugar	NN
umn.319510003935669	2317	9	,	,	,
umn.319510003935669	2317	10	1	1	CD
umn.319510003935669	2317	11	-	-	SYM
umn.319510003935669	2317	12	3	3	CD
umn.319510003935669	2317	13	c.	c.	NN
umn.319510003935669	2317	14	boiling	boiling	NN
umn.319510003935669	2317	15	water	water	NN
umn.319510003935669	2317	16	,	,	,
umn.319510003935669	2317	17	white	white	JJ
umn.319510003935669	2317	18	of	of	IN
umn.319510003935669	2317	19	1	1	CD
umn.319510003935669	2317	20	egg	egg	NN
umn.319510003935669	2317	21	,	,	,
umn.319510003935669	2317	22	1	1	CD
umn.319510003935669	2317	23	tsp	tsp	NN
umn.319510003935669	2317	24	.	.	.
umn.319510003935669	2318	1	vanilla	vanilla	NN
umn.319510003935669	2318	2	,	,	,
umn.319510003935669	2318	3	or	or	CC
umn.319510003935669	2318	4	1	1	CD
umn.319510003935669	2318	5	-	-	SYM
umn.319510003935669	2318	6	2	2	CD
umn.319510003935669	2318	7	tsp	tsp	NN
umn.319510003935669	2318	8	.	.	.
umn.319510003935669	2319	1	lemon	lemon	NN
umn.319510003935669	2319	2	juice	juice	NN
umn.319510003935669	2319	3	.	.	.
umn.319510003935669	2320	1	Boil	boil	VB
umn.319510003935669	2320	2	the	the	DT
umn.319510003935669	2320	3	sugar	sugar	NN
umn.319510003935669	2320	4	and	and	CC
umn.319510003935669	2320	5	water	water	NN
umn.319510003935669	2320	6	together	together	RB
umn.319510003935669	2320	7	,	,	,
umn.319510003935669	2320	8	until	until	IN
umn.319510003935669	2320	9	the	the	DT
umn.319510003935669	2320	10	syrup	syrup	NN
umn.319510003935669	2320	11	spins	spin	VBZ
umn.319510003935669	2320	12	to	to	IN
umn.319510003935669	2320	13	a	a	DT
umn.319510003935669	2320	14	thread	thread	NN
umn.319510003935669	2320	15	.	.	.
umn.319510003935669	2321	1	Pour	pour	VB
umn.319510003935669	2321	2	slowly	slowly	RB
umn.319510003935669	2321	3	on	on	IN
umn.319510003935669	2321	4	the	the	DT
umn.319510003935669	2321	5	beaten	beat	VBN
umn.319510003935669	2321	6	white	white	NN
umn.319510003935669	2321	7	of	of	IN
umn.319510003935669	2321	8	the	the	DT
umn.319510003935669	2321	9	egg	egg	NN
umn.319510003935669	2321	10	,	,	,
umn.319510003935669	2321	11	and	and	CC
umn.319510003935669	2321	12	continue	continue	VB
umn.319510003935669	2321	13	beating	beat	VBG
umn.319510003935669	2321	14	until	until	IN
umn.319510003935669	2321	15	of	of	IN
umn.319510003935669	2321	16	the	the	DT
umn.319510003935669	2321	17	proper	proper	JJ
umn.319510003935669	2321	18	consistency	consistency	NN
umn.319510003935669	2321	19	to	to	TO
umn.319510003935669	2321	20	spread	spread	VB
umn.319510003935669	2321	21	.	.	.
umn.319510003935669	2322	1	UNCOOKED	uncooked	JJ
umn.319510003935669	2322	2	ICING	icing	NN
umn.319510003935669	2322	3	:	:	:
umn.319510003935669	2322	4	1	1	CD
umn.319510003935669	2322	5	1	1	CD
umn.319510003935669	2322	6	-	-	SYM
umn.319510003935669	2322	7	2	2	CD
umn.319510003935669	2322	8	c.	c.	NN
umn.319510003935669	2322	9	powdered	powder	VBN
umn.319510003935669	2322	10	sugar	sugar	NN
umn.319510003935669	2322	11	,	,	,
umn.319510003935669	2322	12	1	1	CD
umn.319510003935669	2322	13	1	1	CD
umn.319510003935669	2322	14	-	-	SYM
umn.319510003935669	2322	15	2	2	CD
umn.319510003935669	2322	16	tsp	tsp	NN
umn.319510003935669	2322	17	.	.	.
umn.319510003935669	2323	1	hot	hot	JJ
umn.319510003935669	2323	2	water	water	NN
umn.319510003935669	2323	3	,	,	,
umn.319510003935669	2323	4	1	1	CD
umn.319510003935669	2323	5	1	1	CD
umn.319510003935669	2323	6	-	-	SYM
umn.319510003935669	2323	7	2	2	CD
umn.319510003935669	2323	8	tbsp	tbsp	NN
umn.319510003935669	2323	9	.	.	.
umn.319510003935669	2324	1	orange	orange	NNP
umn.319510003935669	2324	2	juice	juice	NN
umn.319510003935669	2324	3	,	,	,
umn.319510003935669	2324	4	rind	rind	NN
umn.319510003935669	2324	5	of	of	IN
umn.319510003935669	2324	6	1	1	CD
umn.319510003935669	2324	7	-	-	SYM
umn.319510003935669	2324	8	2	2	CD
umn.319510003935669	2324	9	orange	orange	NN
umn.319510003935669	2324	10	,	,	,
umn.319510003935669	2324	11	or	or	CC
umn.319510003935669	2324	12	1	1	CD
umn.319510003935669	2324	13	tsp	tsp	NN
umn.319510003935669	2324	14	.	.	.
umn.319510003935669	2325	1	lemon	lemon	NN
umn.319510003935669	2325	2	juice	juice	NN
umn.319510003935669	2325	3	.	.	.
umn.319510003935669	2326	1	Sift	sift	VB
umn.319510003935669	2326	2	the	the	DT
umn.319510003935669	2326	3	sugar	sugar	NN
umn.319510003935669	2326	4	,	,	,
umn.319510003935669	2326	5	add	add	VB
umn.319510003935669	2326	6	the	the	DT
umn.319510003935669	2326	7	orange	orange	JJ
umn.319510003935669	2326	8	juice	juice	NN
umn.319510003935669	2326	9	,	,	,
umn.319510003935669	2326	10	and	and	CC
umn.319510003935669	2326	11	the	the	DT
umn.319510003935669	2326	12	rind	rind	NN
umn.319510003935669	2326	13	grated	grate	VBN
umn.319510003935669	2326	14	,	,	,
umn.319510003935669	2326	15	or	or	CC
umn.319510003935669	2326	16	the	the	DT
umn.319510003935669	2326	17	lemon	lemon	NN
umn.319510003935669	2326	18	juice	juice	NN
umn.319510003935669	2326	19	,	,	,
umn.319510003935669	2326	20	and	and	CC
umn.319510003935669	2326	21	enough	enough	JJ
umn.319510003935669	2326	22	boiling	boiling	NN
umn.319510003935669	2326	23	water	water	NN
umn.319510003935669	2326	24	to	to	TO
umn.319510003935669	2326	25	make	make	VB
umn.319510003935669	2326	26	it	-PRON-	PRP
umn.319510003935669	2326	27	spread	spread	VB
umn.319510003935669	2326	28	smoothly	smoothly	RB
umn.319510003935669	2326	29	.	.	.
umn.319510003935669	2327	1	Salads	salad	NNS
umn.319510003935669	2327	2	.	.	.
umn.319510003935669	2328	1	Potato	Potato	NNP
umn.319510003935669	2328	2	SALAD	salad	NN
umn.319510003935669	2328	3	:	:	:
umn.319510003935669	2328	4	2	2	CD
umn.319510003935669	2328	5	c.	c.	NN
umn.319510003935669	2328	6	potato	potato	NN
umn.319510003935669	2328	7	cubes	cube	NNS
umn.319510003935669	2328	8	(	(	-LRB-
umn.319510003935669	2328	9	cooked	cook	VBN
umn.319510003935669	2328	10	)	)	-RRB-
umn.319510003935669	2328	11	,	,	,
umn.319510003935669	2328	12	1	1	CD
umn.319510003935669	2328	13	tsp	tsp	NN
umn.319510003935669	2328	14	.	.	.
umn.319510003935669	2329	1	salt	salt	NN
umn.319510003935669	2329	2	,	,	,
umn.319510003935669	2329	3	1	1	CD
umn.319510003935669	2329	4	-	-	SYM
umn.319510003935669	2329	5	8	8	CD
umn.319510003935669	2329	6	tsp	tsp	NN
umn.319510003935669	2329	7	.	.	.
umn.319510003935669	2330	1	pepper	pepper	NN
umn.319510003935669	2330	2	,	,	,
umn.319510003935669	2330	3	1	1	CD
umn.319510003935669	2330	4	tbsp	tbsp	NN
umn.319510003935669	2330	5	.	.	.
umn.319510003935669	2331	1	vinegar	vinegar	NN
umn.319510003935669	2331	2	,	,	,
umn.319510003935669	2331	3	2	2	CD
umn.319510003935669	2331	4	tbsp	tbsp	NN
umn.319510003935669	2331	5	.	.	.
umn.319510003935669	2332	1	olive	olive	NNP
umn.319510003935669	2332	2	oil	oil	NN
umn.319510003935669	2332	3	,	,	,
umn.319510003935669	2332	4	1	1	CD
umn.319510003935669	2332	5	tsp	tsp	NN
umn.319510003935669	2332	6	.	.	.
umn.319510003935669	2333	1	finely	finely	RB
umn.319510003935669	2333	2	chopped	chop	VBN
umn.319510003935669	2333	3	parsley	parsley	NN
umn.319510003935669	2333	4	,	,	,
umn.319510003935669	2333	5	a	a	DT
umn.319510003935669	2333	6	few	few	JJ
umn.319510003935669	2333	7	drops	drop	NNS
umn.319510003935669	2333	8	of	of	IN
umn.319510003935669	2333	9	onion	onion	NN
umn.319510003935669	2333	10	juice	juice	NN
umn.319510003935669	2333	11	.	.	.
umn.319510003935669	2334	1	Mix	mix	VB
umn.319510003935669	2334	2	salt	salt	NN
umn.319510003935669	2334	3	and	and	CC
umn.319510003935669	2334	4	pepper	pepper	NN
umn.319510003935669	2334	5	,	,	,
umn.319510003935669	2334	6	and	and	CC
umn.319510003935669	2334	7	sprinkle	sprinkle	VB
umn.319510003935669	2334	8	over	over	RP
umn.319510003935669	2334	9	the	the	DT
umn.319510003935669	2334	10	potatoes	potato	NNS
umn.319510003935669	2334	11	.	.	.
umn.319510003935669	2335	1	Add	add	VB
umn.319510003935669	2335	2	the	the	DT
umn.319510003935669	2335	3	chopped	chop	VBN
umn.319510003935669	2335	4	parsley	parsley	NN
umn.319510003935669	2335	5	and	and	CC
umn.319510003935669	2335	6	then	then	RB
umn.319510003935669	2335	7	the	the	DT
umn.319510003935669	2335	8	oil	oil	NN
umn.319510003935669	2335	9	.	.	.
umn.319510003935669	2336	1	Mix	mix	VB
umn.319510003935669	2336	2	all	all	DT
umn.319510003935669	2336	3	together	together	RB
umn.319510003935669	2336	4	,	,	,
umn.319510003935669	2336	5	gently	gently	RB
umn.319510003935669	2336	6	,	,	,
umn.319510003935669	2336	7	with	with	IN
umn.319510003935669	2336	8	a	a	DT
umn.319510003935669	2336	9	fork	fork	NN
umn.319510003935669	2336	10	;	;	:
umn.319510003935669	2336	11	then	then	RB
umn.319510003935669	2336	12	add	add	VB
umn.319510003935669	2336	13	the	the	DT
umn.319510003935669	2336	14	vinegar	vinegar	NN
umn.319510003935669	2336	15	and	and	CC
umn.319510003935669	2336	16	the	the	DT
umn.319510003935669	2336	17	onion	onion	NN
umn.319510003935669	2336	18	juice	juice	NN
umn.319510003935669	2336	19	,	,	,
umn.319510003935669	2336	20	and	and	CC
umn.319510003935669	2336	21	stir	stir	VB
umn.319510003935669	2336	22	until	until	IN
umn.319510003935669	2336	23	these	these	DT
umn.319510003935669	2336	24	are	be	VBP
umn.319510003935669	2336	25	absorbed	absorb	VBN
umn.319510003935669	2336	26	.	.	.
umn.319510003935669	2337	1	Place	place	VB
umn.319510003935669	2337	2	the	the	DT
umn.319510003935669	2337	3	potato	potato	NN
umn.319510003935669	2337	4	cubes	cube	NNS
umn.319510003935669	2337	5	in	in	IN
umn.319510003935669	2337	6	the	the	DT
umn.319510003935669	2337	7	salad	salad	NN
umn.319510003935669	2337	8	dish	dish	NN
umn.319510003935669	2337	9	,	,	,
umn.319510003935669	2337	10	garnish	garnish	VB
umn.319510003935669	2337	11	with	with	IN
umn.319510003935669	2337	12	parsley	parsley	NN
umn.319510003935669	2337	13	,	,	,
umn.319510003935669	2337	14	and	and	CC
umn.319510003935669	2337	15	,	,	,
umn.319510003935669	2337	16	if	if	IN
umn.319510003935669	2337	17	desired	desire	VBN
umn.319510003935669	2337	18	,	,	,
umn.319510003935669	2337	19	finely	finely	RB
umn.319510003935669	2337	20	chopped	chop	VBN
umn.319510003935669	2337	21	beets	beet	NNS
umn.319510003935669	2337	22	which	which	WDT
umn.319510003935669	2337	23	have	have	VBP
umn.319510003935669	2337	24	been	be	VBN
umn.319510003935669	2337	25	sprinkled	sprinkle	VBN
umn.319510003935669	2337	26	with	with	IN
umn.319510003935669	2337	27	vinegar	vinegar	NN
umn.319510003935669	2337	28	.	.	.
umn.319510003935669	2338	1	Serve	serve	VB
umn.319510003935669	2338	2	cold	cold	JJ
umn.319510003935669	2338	3	.	.	.
umn.319510003935669	2339	1	Half	half	RB
umn.319510003935669	2339	2	as	as	RB
umn.319510003935669	2339	3	much	much	JJ
umn.319510003935669	2339	4	celery	celery	NN
umn.319510003935669	2339	5	as	as	IN
umn.319510003935669	2339	6	potatoes	potato	NNS
umn.319510003935669	2339	7	may	may	MD
umn.319510003935669	2339	8	be	be	VB
umn.319510003935669	2339	9	used	use	VBN
umn.319510003935669	2339	10	.	.	.
umn.319510003935669	2340	1	The	the	DT
umn.319510003935669	2340	2	celery	celery	NN
umn.319510003935669	2340	3	should	should	MD
umn.319510003935669	2340	4	be	be	VB
umn.319510003935669	2340	5	washed	wash	VBN
umn.319510003935669	2340	6	,	,	,
umn.319510003935669	2340	7	scraped	scrape	VBN
umn.319510003935669	2340	8	,	,	,
umn.319510003935669	2340	9	and	and	CC
umn.319510003935669	2340	10	cut	cut	VBD
umn.319510003935669	2340	11	in	in	IN
umn.319510003935669	2340	12	half	half	JJ
umn.319510003935669	2340	13	inch	inch	NN
umn.319510003935669	2340	14	pieces	piece	NNS
umn.319510003935669	2340	15	,	,	,
umn.319510003935669	2340	16	and	and	CC
umn.319510003935669	2340	17	chilled	chill	VBN
umn.319510003935669	2340	18	.	.	.
umn.319510003935669	2341	1	Use	use	VB
umn.319510003935669	2341	2	the	the	DT
umn.319510003935669	2341	3	tips	tip	NNS
umn.319510003935669	2341	4	for	for	IN
umn.319510003935669	2341	5	garnishing	garnishing	NN
umn.319510003935669	2341	6	.	.	.
umn.319510003935669	2342	1	Cooked	cooked	JJ
umn.319510003935669	2342	2	salad	salad	NN
umn.319510003935669	2342	3	dressing	dressing	NN
umn.319510003935669	2342	4	may	may	MD
umn.319510003935669	2342	5	be	be	VB
umn.319510003935669	2342	6	used	use	VBN
umn.319510003935669	2342	7	instead	instead	RB
umn.319510003935669	2342	8	of	of	IN
umn.319510003935669	2342	9	the	the	DT
umn.319510003935669	2342	10	oil	oil	NN
umn.319510003935669	2342	11	dressing	dressing	NN
umn.319510003935669	2342	12	.	.	.
umn.319510003935669	2343	1	CUCUMBER	CUCUMBER	NNP
umn.319510003935669	2343	2	AND	and	CC
umn.319510003935669	2343	3	TOMATO	TOMATO	NNP
umn.319510003935669	2343	4	Salad	Salad	NNP
umn.319510003935669	2343	5	:	:	:
umn.319510003935669	2343	6	Cut	cut	VB
umn.319510003935669	2343	7	off	off	RP
umn.319510003935669	2343	8	the	the	DT
umn.319510003935669	2343	9	ends	end	NNS
umn.319510003935669	2343	10	and	and	CC
umn.319510003935669	2343	11	remove	remove	VB
umn.319510003935669	2343	12	the	the	DT
umn.319510003935669	2343	13	paring	paring	NN
umn.319510003935669	2343	14	from	from	IN
umn.319510003935669	2343	15	fresh	fresh	JJ
umn.319510003935669	2343	16	cucumbers	cucumber	NNS
umn.319510003935669	2343	17	.	.	.
umn.319510003935669	2344	1	Chill	chill	VB
umn.319510003935669	2344	2	,	,	,
umn.319510003935669	2344	3	and	and	CC
umn.319510003935669	2344	4	slice	slice	VB
umn.319510003935669	2344	5	.	.	.
umn.319510003935669	2345	1	Pour	pour	VB
umn.319510003935669	2345	2	boiling	boiling	NN
umn.319510003935669	2345	3	water	water	NN
umn.319510003935669	2345	4	over	over	IN
umn.319510003935669	2345	5	ripe	ripe	JJ
umn.319510003935669	2345	6	tomatoes	tomato	NNS
umn.319510003935669	2345	7	.	.	.
umn.319510003935669	2346	1	Drain	drain	VB
umn.319510003935669	2346	2	quickly	quickly	RB
umn.319510003935669	2346	3	,	,	,
umn.319510003935669	2346	4	and	and	CC
umn.319510003935669	2346	5	peel	peel	VB
umn.319510003935669	2346	6	.	.	.
umn.319510003935669	2347	1	Chill	chill	VB
umn.319510003935669	2347	2	and	and	CC
umn.319510003935669	2347	3	slice	slice	VB
umn.319510003935669	2347	4	.	.	.
umn.319510003935669	2348	1	Prepare	prepare	VB
umn.319510003935669	2348	2	lettuce	lettuce	NN
umn.319510003935669	2348	3	,	,	,
umn.319510003935669	2348	4	and	and	CC
umn.319510003935669	2348	5	chill	chill	VB
umn.319510003935669	2348	6	.	.	.
umn.319510003935669	2349	1	Arrange	arrange	VB
umn.319510003935669	2349	2	the	the	DT
umn.319510003935669	2349	3	leaves	leave	NNS
umn.319510003935669	2349	4	of	of	IN
umn.319510003935669	2349	5	the	the	DT
umn.319510003935669	2349	6	lettuce	lettuce	NN
umn.319510003935669	2349	7	on	on	IN
umn.319510003935669	2349	8	a	a	DT
umn.319510003935669	2349	9	dish	dish	NN
umn.319510003935669	2349	10	,	,	,
umn.319510003935669	2349	11	and	and	CC
umn.319510003935669	2349	12	place	place	VB
umn.319510003935669	2349	13	over	over	IN
umn.319510003935669	2349	14	them	-PRON-	PRP
umn.319510003935669	2349	15	the	the	DT
umn.319510003935669	2349	16	sliced	slice	VBN
umn.319510003935669	2349	17	cucumbers	cucumber	NNS
umn.319510003935669	2349	18	and	and	CC
umn.319510003935669	2349	19	tomatoes	tomato	NNS
umn.319510003935669	2349	20	.	.	.
umn.319510003935669	2350	1	Cover	cover	VB
umn.319510003935669	2350	2	with	with	IN
umn.319510003935669	2350	3	salad	salad	NN
umn.319510003935669	2350	4	dressing	dressing	NN
umn.319510003935669	2350	5	.	.	.
umn.319510003935669	2351	1	Cooked	cooked	JJ
umn.319510003935669	2351	2	Salad	Salad	NNP
umn.319510003935669	2351	3	DRESSING	dressing	NN
umn.319510003935669	2351	4	:	:	:
umn.319510003935669	2351	5	2	2	CD
umn.319510003935669	2351	6	egg	egg	NN
umn.319510003935669	2351	7	yolks	yolk	NNS
umn.319510003935669	2351	8	,	,	,
umn.319510003935669	2351	9	or	or	CC
umn.319510003935669	2351	10	two	two	CD
umn.319510003935669	2351	11	whole	whole	JJ
umn.319510003935669	2351	12	eggs	egg	NNS
umn.319510003935669	2351	13	;	;	:
umn.319510003935669	2351	14	1	1	CD
umn.319510003935669	2351	15	tsp	tsp	NN
umn.319510003935669	2351	16	.	.	.
umn.319510003935669	2352	1	salt	salt	NN
umn.319510003935669	2352	2	,	,	,
umn.319510003935669	2352	3	1	1	CD
umn.319510003935669	2352	4	tsp	tsp	NN
umn.319510003935669	2352	5	.	.	.
umn.319510003935669	2353	1	mustard	mustard	NN
umn.319510003935669	2353	2	,	,	,
umn.319510003935669	2353	3	1	1	CD
umn.319510003935669	2353	4	tbsp	tbsp	NN
umn.319510003935669	2353	5	.	.	.
umn.319510003935669	2354	1	sugar	sugar	NN
umn.319510003935669	2354	2	,	,	,
umn.319510003935669	2354	3	1	1	CD
umn.319510003935669	2354	4	-	-	SYM
umn.319510003935669	2354	5	2	2	CD
umn.319510003935669	2354	6	tsp	tsp	NN
umn.319510003935669	2354	7	.	.	.
umn.319510003935669	2355	1	cayenne	cayenne	NN
umn.319510003935669	2355	2	,	,	,
umn.319510003935669	2355	3	3	3	CD
umn.319510003935669	2355	4	-	-	SYM
umn.319510003935669	2355	5	4	4	CD
umn.319510003935669	2355	6	c.	c.	NNP
umn.319510003935669	2355	7	milk	milk	NN
umn.319510003935669	2355	8	,	,	,
umn.319510003935669	2355	9	1.4	1.4	CD
umn.319510003935669	2355	10	c.	c.	NN
umn.319510003935669	2355	11	vinegar	vinegar	NN
umn.319510003935669	2355	12	,	,	,
umn.319510003935669	2355	13	2	2	CD
umn.319510003935669	2355	14	1	1	CD
umn.319510003935669	2355	15	-	-	SYM
umn.319510003935669	2355	16	2	2	CD
umn.319510003935669	2355	17	tbsp	tbsp	NN
umn.319510003935669	2355	18	.	.	.
umn.319510003935669	2356	1	butter	butter	NN
umn.319510003935669	2356	2	.	.	.
umn.319510003935669	2357	1	Mix	mix	VB
umn.319510003935669	2357	2	the	the	DT
umn.319510003935669	2357	3	dry	dry	JJ
umn.319510003935669	2357	4	ingredients	ingredient	NNS
umn.319510003935669	2357	5	with	with	IN
umn.319510003935669	2357	6	egg	egg	NN
umn.319510003935669	2357	7	yolks	yolk	NNS
umn.319510003935669	2357	8	slightly	slightly	RB
umn.319510003935669	2357	9	beaten	beat	VBN
umn.319510003935669	2357	10	.	.	.
umn.319510003935669	2358	1	Add	add	VB
umn.319510003935669	2358	2	the	the	DT
umn.319510003935669	2358	3	milk	milk	NN
umn.319510003935669	2358	4	,	,	,
umn.319510003935669	2358	5	then	then	RB
umn.319510003935669	2358	6	the	the	DT
umn.319510003935669	2358	7	hot	hot	JJ
umn.319510003935669	2358	8	vinegar	vinegar	NN
umn.319510003935669	2358	9	,	,	,
umn.319510003935669	2358	10	and	and	CC
umn.319510003935669	2358	11	cook	cook	VB
umn.319510003935669	2358	12	in	in	IN
umn.319510003935669	2358	13	a	a	DT
umn.319510003935669	2358	14	double	double	JJ
umn.319510003935669	2358	15	124	124	CD
umn.319510003935669	2358	16	DOMESTIC	domestic	JJ
umn.319510003935669	2358	17	SCIENCE	science	NN
umn.319510003935669	2358	18	boiler	boiler	NN
umn.319510003935669	2358	19	until	until	IN
umn.319510003935669	2358	20	it	-PRON-	PRP
umn.319510003935669	2358	21	thickens	thicken	VBZ
umn.319510003935669	2358	22	,	,	,
umn.319510003935669	2358	23	stirring	stir	VBG
umn.319510003935669	2358	24	constantly	constantly	RB
umn.319510003935669	2358	25	.	.	.
umn.319510003935669	2359	1	When	when	WRB
umn.319510003935669	2359	2	done	do	VBN
umn.319510003935669	2359	3	,	,	,
umn.319510003935669	2359	4	add	add	VB
umn.319510003935669	2359	5	the	the	DT
umn.319510003935669	2359	6	butter	butter	NN
umn.319510003935669	2359	7	,	,	,
umn.319510003935669	2359	8	and	and	CC
umn.319510003935669	2359	9	when	when	WRB
umn.319510003935669	2359	10	this	this	DT
umn.319510003935669	2359	11	is	be	VBZ
umn.319510003935669	2359	12	melted	melt	VBN
umn.319510003935669	2359	13	,	,	,
umn.319510003935669	2359	14	stir	stir	VB
umn.319510003935669	2359	15	it	-PRON-	PRP
umn.319510003935669	2359	16	in	in	RP
umn.319510003935669	2359	17	evenly	evenly	RB
umn.319510003935669	2359	18	,	,	,
umn.319510003935669	2359	19	and	and	CC
umn.319510003935669	2359	20	turn	turn	VB
umn.319510003935669	2359	21	the	the	DT
umn.319510003935669	2359	22	dressing	dressing	NN
umn.319510003935669	2359	23	out	out	RP
umn.319510003935669	2359	24	,	,	,
umn.319510003935669	2359	25	to	to	TO
umn.319510003935669	2359	26	cool	cool	VB
umn.319510003935669	2359	27	before	before	IN
umn.319510003935669	2359	28	use	use	NN
umn.319510003935669	2359	29	.	.	.
umn.319510003935669	2360	1	LETTUCE	LETTUCE	NNP
umn.319510003935669	2360	2	Salad	Salad	NNP
umn.319510003935669	2360	3	,	,	,
umn.319510003935669	2360	4	No	no	UH
umn.319510003935669	2360	5	.	.	.
umn.319510003935669	2361	1	1	1	LS
umn.319510003935669	2361	2	:	:	:
umn.319510003935669	2361	3	Pick	pick	VB
umn.319510003935669	2361	4	over	over	IN
umn.319510003935669	2361	5	the	the	DT
umn.319510003935669	2361	6	leaves	leave	NNS
umn.319510003935669	2361	7	carefully	carefully	RB
umn.319510003935669	2361	8	,	,	,
umn.319510003935669	2361	9	and	and	CC
umn.319510003935669	2361	10	wash	wash	VB
umn.319510003935669	2361	11	.	.	.
umn.319510003935669	2361	12	Use	use	VB
umn.319510003935669	2361	13	only	only	RB
umn.319510003935669	2361	14	whole	whole	JJ
umn.319510003935669	2361	15	leaves	leave	NNS
umn.319510003935669	2361	16	.	.	.
umn.319510003935669	2362	1	Place	place	VB
umn.319510003935669	2362	2	the	the	DT
umn.319510003935669	2362	3	leaves	leave	NNS
umn.319510003935669	2362	4	,	,	,
umn.319510003935669	2362	5	after	after	IN
umn.319510003935669	2362	6	draining	drain	VBG
umn.319510003935669	2362	7	10	10	CD
umn.319510003935669	2362	8	minutes	minute	NNS
umn.319510003935669	2362	9	,	,	,
umn.319510003935669	2362	10	on	on	IN
umn.319510003935669	2362	11	a	a	DT
umn.319510003935669	2362	12	flat	flat	JJ
umn.319510003935669	2362	13	dish	dish	NN
umn.319510003935669	2362	14	,	,	,
umn.319510003935669	2362	15	placing	place	VBG
umn.319510003935669	2362	16	the	the	DT
umn.319510003935669	2362	17	smaller	small	JJR
umn.319510003935669	2362	18	leaves	leave	NNS
umn.319510003935669	2362	19	inside	inside	IN
umn.319510003935669	2362	20	the	the	DT
umn.319510003935669	2362	21	larger	large	JJR
umn.319510003935669	2362	22	,	,	,
umn.319510003935669	2362	23	and	and	CC
umn.319510003935669	2362	24	serve	serve	VB
umn.319510003935669	2362	25	with	with	IN
umn.319510003935669	2362	26	cold	cold	JJ
umn.319510003935669	2362	27	salad	salad	NN
umn.319510003935669	2362	28	dressing	dressing	NN
umn.319510003935669	2362	29	.	.	.
umn.319510003935669	2363	1	LETTUCE	LETTUCE	NNP
umn.319510003935669	2363	2	SALAD	SALAD	NNP
umn.319510003935669	2363	3	,	,	,
umn.319510003935669	2363	4	No	no	UH
umn.319510003935669	2363	5	.	.	.
umn.319510003935669	2364	1	2	2	LS
umn.319510003935669	2364	2	:	:	:
umn.319510003935669	2364	3	Pick	pick	VB
umn.319510003935669	2364	4	over	over	RP
umn.319510003935669	2364	5	and	and	CC
umn.319510003935669	2364	6	wash	wash	VB
umn.319510003935669	2364	7	the	the	DT
umn.319510003935669	2364	8	leaves	leave	NNS
umn.319510003935669	2364	9	carefully	carefully	RB
umn.319510003935669	2364	10	,	,	,
umn.319510003935669	2364	11	drain	drain	VB
umn.319510003935669	2364	12	10	10	CD
umn.319510003935669	2364	13	minutes	minute	NNS
umn.319510003935669	2364	14	.	.	.
umn.319510003935669	2365	1	Place	place	VB
umn.319510003935669	2365	2	the	the	DT
umn.319510003935669	2365	3	leaves	leave	NNS
umn.319510003935669	2365	4	one	one	CD
umn.319510003935669	2365	5	up-	up-	JJ
umn.319510003935669	2365	6	on	on	IN
umn.319510003935669	2365	7	another	another	DT
umn.319510003935669	2365	8	,	,	,
umn.319510003935669	2365	9	and	and	CC
umn.319510003935669	2365	10	slice	slice	VB
umn.319510003935669	2365	11	with	with	IN
umn.319510003935669	2365	12	a	a	DT
umn.319510003935669	2365	13	knife	knife	NN
umn.319510003935669	2365	14	,	,	,
umn.319510003935669	2365	15	until	until	IN
umn.319510003935669	2365	16	quite	quite	RB
umn.319510003935669	2365	17	fine	fine	JJ
umn.319510003935669	2365	18	,	,	,
umn.319510003935669	2365	19	in	in	IN
umn.319510003935669	2365	20	strips	strip	NNS
umn.319510003935669	2365	21	.	.	.
umn.319510003935669	2366	1	Turn	turn	VB
umn.319510003935669	2366	2	and	and	CC
umn.319510003935669	2366	3	cut	cut	VBD
umn.319510003935669	2366	4	the	the	DT
umn.319510003935669	2366	5	strips	strip	NNS
umn.319510003935669	2366	6	crosswise	crosswise	RB
umn.319510003935669	2366	7	,	,	,
umn.319510003935669	2366	8	in	in	IN
umn.319510003935669	2366	9	a	a	DT
umn.319510003935669	2366	10	similar	similar	JJ
umn.319510003935669	2366	11	manner	manner	NN
umn.319510003935669	2366	12	.	.	.
umn.319510003935669	2367	1	Place	place	NN
umn.319510003935669	2367	2	in	in	IN
umn.319510003935669	2367	3	shallow	shallow	JJ
umn.319510003935669	2367	4	dish	dish	NN
umn.319510003935669	2367	5	for	for	IN
umn.319510003935669	2367	6	the	the	DT
umn.319510003935669	2367	7	table	table	NN
umn.319510003935669	2367	8	.	.	.
umn.319510003935669	2368	1	Serve	serve	VB
umn.319510003935669	2368	2	with	with	IN
umn.319510003935669	2368	3	egg	egg	NN
umn.319510003935669	2368	4	dressing	dressing	NN
umn.319510003935669	2368	5	.	.	.
umn.319510003935669	2369	1	EGG	egg	NN
umn.319510003935669	2369	2	DRESSING	dressing	NN
umn.319510003935669	2369	3	:	:	:
umn.319510003935669	2369	4	Whip	whip	VB
umn.319510003935669	2369	5	the	the	DT
umn.319510003935669	2369	6	yolks	yolk	NNS
umn.319510003935669	2369	7	of	of	IN
umn.319510003935669	2369	8	two	two	CD
umn.319510003935669	2369	9	eggs	egg	NNS
umn.319510003935669	2369	10	thoroughly	thoroughly	RB
umn.319510003935669	2369	11	.	.	.
umn.319510003935669	2370	1	Pour	pour	VB
umn.319510003935669	2370	2	into	into	IN
umn.319510003935669	2370	3	the	the	DT
umn.319510003935669	2370	4	beaten	beat	VBN
umn.319510003935669	2370	5	eggs	egg	NNS
umn.319510003935669	2370	6	two	two	CD
umn.319510003935669	2370	7	tbsp	tbsp	NN
umn.319510003935669	2370	8	.	.	.
umn.319510003935669	2371	1	vinegar	vinegar	NN
umn.319510003935669	2371	2	,	,	,
umn.319510003935669	2371	3	add	add	VB
umn.319510003935669	2371	4	two	two	CD
umn.319510003935669	2371	5	or	or	CC
umn.319510003935669	2371	6	three	three	CD
umn.319510003935669	2371	7	tbsp	tbsp	NN
umn.319510003935669	2371	8	.	.	.
umn.319510003935669	2372	1	sugar	sugar	NN
umn.319510003935669	2372	2	.	.	.
umn.319510003935669	2373	1	Beat	beat	VB
umn.319510003935669	2373	2	together	together	RB
umn.319510003935669	2373	3	thoroughly	thoroughly	RB
umn.319510003935669	2373	4	.	.	.
umn.319510003935669	2374	1	Add	add	VB
umn.319510003935669	2374	2	ssp	ssp	NNP
umn.319510003935669	2374	3	.	.	.
umn.319510003935669	2375	1	salt	salt	NN
umn.319510003935669	2375	2	,	,	,
umn.319510003935669	2375	3	if	if	IN
umn.319510003935669	2375	4	desired	desire	VBN
umn.319510003935669	2375	5	.	.	.
umn.319510003935669	2376	1	Pour	pour	VB
umn.319510003935669	2376	2	the	the	DT
umn.319510003935669	2376	3	dressing	dressing	NN
umn.319510003935669	2376	4	in	in	IN
umn.319510003935669	2376	5	sufficient	sufficient	JJ
umn.319510003935669	2376	6	quantity	quantity	NN
umn.319510003935669	2376	7	over	over	IN
umn.319510003935669	2376	8	the	the	DT
umn.319510003935669	2376	9	lettuce	lettuce	NN
umn.319510003935669	2376	10	;	;	:
umn.319510003935669	2376	11	lift	lift	VB
umn.319510003935669	2376	12	the	the	DT
umn.319510003935669	2376	13	lettuce	lettuce	NN
umn.319510003935669	2376	14	lightly	lightly	RB
umn.319510003935669	2376	15	with	with	IN
umn.319510003935669	2376	16	a	a	DT
umn.319510003935669	2376	17	fork	fork	NN
umn.319510003935669	2376	18	until	until	IN
umn.319510003935669	2376	19	dressing	dressing	NN
umn.319510003935669	2376	20	is	be	VBZ
umn.319510003935669	2376	21	mixed	mix	VBN
umn.319510003935669	2376	22	evenly	evenly	RB
umn.319510003935669	2376	23	with	with	IN
umn.319510003935669	2376	24	lettuce	lettuce	NN
umn.319510003935669	2376	25	.	.	.
umn.319510003935669	2377	1	VEGETABLE	vegetable	NN
umn.319510003935669	2377	2	SALAD	salad	NN
umn.319510003935669	2377	3	:	:	:
umn.319510003935669	2377	4	Use	use	VB
umn.319510003935669	2377	5	cold	cold	JJ
umn.319510003935669	2377	6	cooked	cooked	JJ
umn.319510003935669	2377	7	carrots	carrot	NNS
umn.319510003935669	2377	8	,	,	,
umn.319510003935669	2377	9	beans	bean	NNS
umn.319510003935669	2377	10	,	,	,
umn.319510003935669	2377	11	beets	beet	NNS
umn.319510003935669	2377	12	,	,	,
umn.319510003935669	2377	13	peas	pea	NNS
umn.319510003935669	2377	14	,	,	,
umn.319510003935669	2377	15	asparagus	asparagus	NN
umn.319510003935669	2377	16	,	,	,
umn.319510003935669	2377	17	and	and	CC
umn.319510003935669	2377	18	celery	celery	NN
umn.319510003935669	2377	19	;	;	:
umn.319510003935669	2377	20	one	one	CD
umn.319510003935669	2377	21	or	or	CC
umn.319510003935669	2377	22	more	more	JJR
umn.319510003935669	2377	23	kinds	kind	NNS
umn.319510003935669	2377	24	at	at	IN
umn.319510003935669	2377	25	pleas-	pleas-	NN
umn.319510003935669	2377	26	ure	ure	UH
umn.319510003935669	2377	27	.	.	.
umn.319510003935669	2378	1	Cut	cut	VB
umn.319510003935669	2378	2	them	-PRON-	PRP
umn.319510003935669	2378	3	in	in	IN
umn.319510003935669	2378	4	small	small	JJ
umn.319510003935669	2378	5	,	,	,
umn.319510003935669	2378	6	neat	neat	JJ
umn.319510003935669	2378	7	pieces	piece	NNS
umn.319510003935669	2378	8	,	,	,
umn.319510003935669	2378	9	mix	mix	VB
umn.319510003935669	2378	10	with	with	IN
umn.319510003935669	2378	11	a	a	DT
umn.319510003935669	2378	12	chosen	choose	VBN
umn.319510003935669	2378	13	hot	hot	JJ
umn.319510003935669	2378	14	dressing	dressing	NN
umn.319510003935669	2378	15	.	.	.
umn.319510003935669	2379	1	Serve	serve	VB
umn.319510003935669	2379	2	cold	cold	JJ
umn.319510003935669	2379	3	.	.	.
umn.319510003935669	2380	1	One	one	CD
umn.319510003935669	2380	2	tsp	tsp	NN
umn.319510003935669	2380	3	.	.	.
umn.319510003935669	2381	1	onion	onion	NN
umn.319510003935669	2381	2	juice	juice	NN
umn.319510003935669	2381	3	may	may	MD
umn.319510003935669	2381	4	be	be	VB
umn.319510003935669	2381	5	added	add	VBN
umn.319510003935669	2381	6	.	.	.
umn.319510003935669	2382	1	Meat	meat	NN
umn.319510003935669	2382	2	SALAD	salad	NN
umn.319510003935669	2382	3	:	:	:
umn.319510003935669	2382	4	Take	take	VB
umn.319510003935669	2382	5	cold	cold	JJ
umn.319510003935669	2382	6	,	,	,
umn.319510003935669	2382	7	cooked	cook	VBN
umn.319510003935669	2382	8	meat	meat	NN
umn.319510003935669	2382	9	or	or	CC
umn.319510003935669	2382	10	fowl	fowl	NN
umn.319510003935669	2382	11	,	,	,
umn.319510003935669	2382	12	with-	with-	JJ
umn.319510003935669	2382	13	out	out	RP
umn.319510003935669	2382	14	much	much	JJ
umn.319510003935669	2382	15	fat	fat	NN
umn.319510003935669	2382	16	,	,	,
umn.319510003935669	2382	17	remove	remove	VB
umn.319510003935669	2382	18	bones	bone	NNS
umn.319510003935669	2382	19	,	,	,
umn.319510003935669	2382	20	skin	skin	NN
umn.319510003935669	2382	21	,	,	,
umn.319510003935669	2382	22	and	and	CC
umn.319510003935669	2382	23	gristle	gristle	NN
umn.319510003935669	2382	24	.	.	.
umn.319510003935669	2383	1	Cut	Cut	VBN
umn.319510003935669	2383	2	in	in	IN
umn.319510003935669	2383	3	small	small	JJ
umn.319510003935669	2383	4	pieces	piece	NNS
umn.319510003935669	2383	5	;	;	:
umn.319510003935669	2383	6	add	add	VB
umn.319510003935669	2383	7	celery	celery	NN
umn.319510003935669	2383	8	,	,	,
umn.319510003935669	2383	9	cut	cut	VBD
umn.319510003935669	2383	10	small	small	JJ
umn.319510003935669	2383	11	.	.	.
umn.319510003935669	2384	1	Pour	pour	VB
umn.319510003935669	2384	2	over	over	IN
umn.319510003935669	2384	3	the	the	DT
umn.319510003935669	2384	4	mass	mass	NN
umn.319510003935669	2384	5	a	a	DT
umn.319510003935669	2384	6	hot	hot	JJ
umn.319510003935669	2384	7	salad	salad	NN
umn.319510003935669	2384	8	dressing	dressing	NN
umn.319510003935669	2384	9	.	.	.
umn.319510003935669	2385	1	Chill	chill	VB
umn.319510003935669	2385	2	,	,	,
umn.319510003935669	2385	3	and	and	CC
umn.319510003935669	2385	4	serve	serve	VB
umn.319510003935669	2385	5	cold	cold	JJ
umn.319510003935669	2385	6	.	.	.
umn.319510003935669	2386	1	This	this	DT
umn.319510003935669	2386	2	is	be	VBZ
umn.319510003935669	2386	3	an	an	DT
umn.319510003935669	2386	4	excellent	excellent	JJ
umn.319510003935669	2386	5	way	way	NN
umn.319510003935669	2386	6	to	to	TO
umn.319510003935669	2386	7	utilize	utilize	VB
umn.319510003935669	2386	8	left	leave	VBN
umn.319510003935669	2386	9	over	over	IN
umn.319510003935669	2386	10	meats	meat	NNS
umn.319510003935669	2386	11	.	.	.
umn.319510003935669	2387	1	For	for	IN
umn.319510003935669	2387	2	appearance	appearance	NN
umn.319510003935669	2387	3	,	,	,
umn.319510003935669	2387	4	arrange	arrange	VB
umn.319510003935669	2387	5	the	the	DT
umn.319510003935669	2387	6	salad	salad	NN
umn.319510003935669	2387	7	on	on	IN
umn.319510003935669	2387	8	a	a	DT
umn.319510003935669	2387	9	flat	flat	JJ
umn.319510003935669	2387	10	dish	dish	NN
umn.319510003935669	2387	11	,	,	,
umn.319510003935669	2387	12	on	on	IN
umn.319510003935669	2387	13	lettuce	lettuce	NN
umn.319510003935669	2387	14	leaves	leave	NNS
umn.319510003935669	2387	15	.	.	.
umn.319510003935669	2388	1	One	one	CD
umn.319510003935669	2388	2	tbsp	tbsp	NN
umn.319510003935669	2388	3	.	.	.
umn.319510003935669	2389	1	in	in	IN
umn.319510003935669	2389	2	the	the	DT
umn.319510003935669	2389	3	middle	middle	NN
umn.319510003935669	2389	4	of	of	IN
umn.319510003935669	2389	5	each	each	DT
umn.319510003935669	2389	6	leaf	leaf	NN
umn.319510003935669	2389	7	.	.	.
umn.319510003935669	2390	1	LOBSTER	LOBSTER	NNP
umn.319510003935669	2390	2	SalaD	SalaD	NNP
umn.319510003935669	2390	3	:	:	:
umn.319510003935669	2390	4	Cut	cut	VB
umn.319510003935669	2390	5	the	the	DT
umn.319510003935669	2390	6	meat	meat	NN
umn.319510003935669	2390	7	of	of	IN
umn.319510003935669	2390	8	a	a	DT
umn.319510003935669	2390	9	boiled	boil	VBN
umn.319510003935669	2390	10	lobster	lobster	NN
umn.319510003935669	2390	11	in	in	IN
umn.319510003935669	2390	12	:	:	:
umn.319510003935669	2390	13	to	to	IN
umn.319510003935669	2390	14	small	small	JJ
umn.319510003935669	2390	15	pieces	piece	NNS
umn.319510003935669	2390	16	,	,	,
umn.319510003935669	2390	17	and	and	CC
umn.319510003935669	2390	18	mix	mix	VB
umn.319510003935669	2390	19	it	-PRON-	PRP
umn.319510003935669	2390	20	with	with	IN
umn.319510003935669	2390	21	the	the	DT
umn.319510003935669	2390	22	dressing	dressing	NN
umn.319510003935669	2390	23	chosen	choose	VBN
umn.319510003935669	2390	24	.	.	.
umn.319510003935669	2391	1	Serve	serve	VB
umn.319510003935669	2391	2	as	as	IN
umn.319510003935669	2391	3	the	the	DT
umn.319510003935669	2391	4	meat	meat	NN
umn.319510003935669	2391	5	salad	salad	NN
umn.319510003935669	2391	6	.	.	.
umn.319510003935669	2392	1	The	the	DT
umn.319510003935669	2392	2	lobsters	lobster	NNS
umn.319510003935669	2392	3	should	should	MD
umn.319510003935669	2392	4	be	be	VB
umn.319510003935669	2392	5	first	first	RB
umn.319510003935669	2392	6	slowly	slowly	RB
umn.319510003935669	2392	7	boiled	boil	VBN
umn.319510003935669	2392	8	from	from	IN
umn.319510003935669	2392	9	20	20	CD
umn.319510003935669	2392	10	to	to	TO
umn.319510003935669	2392	11	30	30	CD
umn.319510003935669	2392	12	min	min	NN
umn.319510003935669	2392	13	.	.	.
umn.319510003935669	2393	1	APPLE	APPLE	NNP
umn.319510003935669	2393	2	AND	and	CC
umn.319510003935669	2393	3	CELERY	celery	NN
umn.319510003935669	2393	4	SALAD	salad	NN
umn.319510003935669	2393	5	:	:	:
umn.319510003935669	2393	6	Cut	cut	VB
umn.319510003935669	2393	7	raw	raw	JJ
umn.319510003935669	2393	8	apples	apple	NNS
umn.319510003935669	2393	9	into	into	IN
umn.319510003935669	2393	10	1	1	CD
umn.319510003935669	2393	11	-	-	SYM
umn.319510003935669	2393	12	2	2	CD
umn.319510003935669	2393	13	inch	inch	NN
umn.319510003935669	2393	14	cubes	cube	NNS
umn.319510003935669	2393	15	,	,	,
umn.319510003935669	2393	16	or	or	CC
umn.319510003935669	2393	17	chop	chop	VB
umn.319510003935669	2393	18	fine	fine	RB
umn.319510003935669	2393	19	.	.	.
umn.319510003935669	2394	1	Cut	Cut	VBN
umn.319510003935669	2394	2	white	white	JJ
umn.319510003935669	2394	3	part	part	NN
umn.319510003935669	2394	4	of	of	IN
umn.319510003935669	2394	5	celery	celery	NN
umn.319510003935669	2394	6	into	into	IN
umn.319510003935669	2394	7	half	half	JJ
umn.319510003935669	2394	8	inch	inch	NN
umn.319510003935669	2394	9	pieces	piece	NNS
umn.319510003935669	2394	10	,	,	,
umn.319510003935669	2394	11	or	or	CC
umn.319510003935669	2394	12	chop	chop	NN
umn.319510003935669	2394	13	;	;	:
umn.319510003935669	2394	14	mix	mix	VB
umn.319510003935669	2394	15	in	in	IN
umn.319510003935669	2394	16	equal	equal	JJ
umn.319510003935669	2394	17	parts	part	NNS
umn.319510003935669	2394	18	.	.	.
umn.319510003935669	2395	1	Arrange	arrange	VB
umn.319510003935669	2395	2	chilled	chilled	JJ
umn.319510003935669	2395	3	lettuce	lettuce	NN
umn.319510003935669	2395	4	on	on	IN
umn.319510003935669	2395	5	individual	individual	JJ
umn.319510003935669	2395	6	plates	plate	NNS
umn.319510003935669	2395	7	,	,	,
umn.319510003935669	2395	8	place	place	VB
umn.319510003935669	2395	9	the	the	DT
umn.319510003935669	2395	10	salad	salad	NN
umn.319510003935669	2395	11	on	on	IN
umn.319510003935669	2395	12	the	the	DT
umn.319510003935669	2395	13	leaves	leave	NNS
umn.319510003935669	2395	14	APPENDIX	APPENDIX	NNP
umn.319510003935669	2395	15	125	125	CD
umn.319510003935669	2395	16	and	and	CC
umn.319510003935669	2395	17	cover	cover	VB
umn.319510003935669	2395	18	with	with	IN
umn.319510003935669	2395	19	any	any	DT
umn.319510003935669	2395	20	chosen	choose	VBN
umn.319510003935669	2395	21	salad	salad	NN
umn.319510003935669	2395	22	dressing	dressing	NN
umn.319510003935669	2395	23	.	.	.
umn.319510003935669	2396	1	If	if	IN
umn.319510003935669	2396	2	the	the	DT
umn.319510003935669	2396	3	apples	apple	NNS
umn.319510003935669	2396	4	are	be	VBP
umn.319510003935669	2396	5	sweet	sweet	JJ
umn.319510003935669	2396	6	,	,	,
umn.319510003935669	2396	7	add	add	VB
umn.319510003935669	2396	8	a	a	DT
umn.319510003935669	2396	9	little	little	JJ
umn.319510003935669	2396	10	lemon	lemon	NN
umn.319510003935669	2396	11	juice	juice	NN
umn.319510003935669	2396	12	to	to	IN
umn.319510003935669	2396	13	the	the	DT
umn.319510003935669	2396	14	salad	salad	NN
umn.319510003935669	2396	15	.	.	.
umn.319510003935669	2397	1	If	if	IN
umn.319510003935669	2397	2	desired	desire	VBN
umn.319510003935669	2397	3	,	,	,
umn.319510003935669	2397	4	add	add	VB
umn.319510003935669	2397	5	nuts	nuts	JJ
umn.319510003935669	2397	6	to	to	IN
umn.319510003935669	2397	7	the	the	DT
umn.319510003935669	2397	8	salad	salad	NN
umn.319510003935669	2397	9	.	.	.
umn.319510003935669	2398	1	EGG	EGG	NNP
umn.319510003935669	2398	2	Salad	Salad	NNP
umn.319510003935669	2398	3	:	:	:
umn.319510003935669	2398	4	Use	use	VB
umn.319510003935669	2398	5	hard	hard	RB
umn.319510003935669	2398	6	boiled	boil	VBN
umn.319510003935669	2398	7	eggs	egg	NNS
umn.319510003935669	2398	8	.	.	.
umn.319510003935669	2399	1	Remove	remove	VB
umn.319510003935669	2399	2	shells	shell	NNS
umn.319510003935669	2399	3	,	,	,
umn.319510003935669	2399	4	cut	cut	VBD
umn.319510003935669	2399	5	the	the	DT
umn.319510003935669	2399	6	eggs	egg	NNS
umn.319510003935669	2399	7	smoothly	smoothly	RB
umn.319510003935669	2399	8	in	in	IN
umn.319510003935669	2399	9	halves	half	NNS
umn.319510003935669	2399	10	.	.	.
umn.319510003935669	2400	1	Take	take	VB
umn.319510003935669	2400	2	out	out	RP
umn.319510003935669	2400	3	the	the	DT
umn.319510003935669	2400	4	yolks	yolk	NNS
umn.319510003935669	2400	5	,	,	,
umn.319510003935669	2400	6	being	be	VBG
umn.319510003935669	2400	7	careful	careful	JJ
umn.319510003935669	2400	8	not	not	RB
umn.319510003935669	2400	9	to	to	TO
umn.319510003935669	2400	10	break	break	VB
umn.319510003935669	2400	11	the	the	DT
umn.319510003935669	2400	12	whites	white	NNS
umn.319510003935669	2400	13	.	.	.
umn.319510003935669	2401	1	Notch	notch	VB
umn.319510003935669	2401	2	the	the	DT
umn.319510003935669	2401	3	edges	edge	NNS
umn.319510003935669	2401	4	of	of	IN
umn.319510003935669	2401	5	the	the	DT
umn.319510003935669	2401	6	whites	white	NNS
umn.319510003935669	2401	7	in	in	IN
umn.319510003935669	2401	8	points	point	NNS
umn.319510003935669	2401	9	,	,	,
umn.319510003935669	2401	10	if	if	IN
umn.319510003935669	2401	11	desired	desire	VBN
umn.319510003935669	2401	12	.	.	.
umn.319510003935669	2402	1	Mash	mash	VB
umn.319510003935669	2402	2	the	the	DT
umn.319510003935669	2402	3	yolks	yolk	NNS
umn.319510003935669	2402	4	,	,	,
umn.319510003935669	2402	5	seasoning	seasoning	NN
umn.319510003935669	2402	6	to	to	TO
umn.319510003935669	2402	7	taste	taste	VB
umn.319510003935669	2402	8	with	with	IN
umn.319510003935669	2402	9	pepper	pepper	NN
umn.319510003935669	2402	10	,	,	,
umn.319510003935669	2402	11	salt	salt	NN
umn.319510003935669	2402	12	,	,	,
umn.319510003935669	2402	13	and	and	CC
umn.319510003935669	2402	14	melted	melt	VBD
umn.319510003935669	2402	15	butter	butter	NN
umn.319510003935669	2402	16	.	.	.
umn.319510003935669	2403	1	Return	return	VB
umn.319510003935669	2403	2	the	the	DT
umn.319510003935669	2403	3	yolks	yolk	NNS
umn.319510003935669	2403	4	to	to	IN
umn.319510003935669	2403	5	the	the	DT
umn.319510003935669	2403	6	whites	white	NNS
umn.319510003935669	2403	7	,	,	,
umn.319510003935669	2403	8	filling	fill	VBG
umn.319510003935669	2403	9	the	the	DT
umn.319510003935669	2403	10	cups	cup	NNS
umn.319510003935669	2403	11	full	full	JJ
umn.319510003935669	2403	12	.	.	.
umn.319510003935669	2404	1	Place	place	NN
umn.319510003935669	2404	2	chilled	chill	VBN
umn.319510003935669	2404	3	lettuce	lettuce	NN
umn.319510003935669	2404	4	on	on	IN
umn.319510003935669	2404	5	individual	individual	JJ
umn.319510003935669	2404	6	plates	plate	NNS
umn.319510003935669	2404	7	,	,	,
umn.319510003935669	2404	8	place	place	VB
umn.319510003935669	2404	9	three	three	CD
umn.319510003935669	2404	10	“	"	``
umn.319510003935669	2404	11	cups	cup	NNS
umn.319510003935669	2404	12	"	"	''
umn.319510003935669	2404	13	of	of	IN
umn.319510003935669	2404	14	the	the	DT
umn.319510003935669	2404	15	egg	egg	NN
umn.319510003935669	2404	16	on	on	IN
umn.319510003935669	2404	17	each	each	DT
umn.319510003935669	2404	18	plate	plate	NN
umn.319510003935669	2404	19	.	.	.
umn.319510003935669	2405	1	Garnish	garnish	VB
umn.319510003935669	2405	2	with	with	IN
umn.319510003935669	2405	3	bits	bit	NNS
umn.319510003935669	2405	4	of	of	IN
umn.319510003935669	2405	5	parsley	parsley	NN
umn.319510003935669	2405	6	,	,	,
umn.319510003935669	2405	7	or	or	CC
umn.319510003935669	2405	8	with	with	IN
umn.319510003935669	2405	9	radishes	radish	NNS
umn.319510003935669	2405	10	.	.	.
umn.319510003935669	2406	1	Serve	serve	VB
umn.319510003935669	2406	2	with	with	IN
umn.319510003935669	2406	3	cooked	cook	VBN
umn.319510003935669	2406	4	salad	salad	NN
umn.319510003935669	2406	5	dressing	dressing	NN
umn.319510003935669	2406	6	.	.	.
umn.319510003935669	2407	1	BEET	BEET	NNP
umn.319510003935669	2407	2	SALAD	salad	NN
umn.319510003935669	2407	3	:	:	:
umn.319510003935669	2407	4	Wash	wash	VB
umn.319510003935669	2407	5	the	the	DT
umn.319510003935669	2407	6	beets	beet	NNS
umn.319510003935669	2407	7	and	and	CC
umn.319510003935669	2407	8	trim	trim	VB
umn.319510003935669	2407	9	off	off	RP
umn.319510003935669	2407	10	the	the	DT
umn.319510003935669	2407	11	stems	stem	NNS
umn.319510003935669	2407	12	close	close	JJ
umn.319510003935669	2407	13	,	,	,
umn.319510003935669	2407	14	but	but	CC
umn.319510003935669	2407	15	without	without	IN
umn.319510003935669	2407	16	cutting	cut	VBG
umn.319510003935669	2407	17	the	the	DT
umn.319510003935669	2407	18	beet	beet	NN
umn.319510003935669	2407	19	.	.	.
umn.319510003935669	2408	1	Do	do	VB
umn.319510003935669	2408	2	not	not	RB
umn.319510003935669	2408	3	cut	cut	VB
umn.319510003935669	2408	4	the	the	DT
umn.319510003935669	2408	5	beet	beet	NN
umn.319510003935669	2408	6	anywhere	anywhere	RB
umn.319510003935669	2408	7	,	,	,
umn.319510003935669	2408	8	if	if	IN
umn.319510003935669	2408	9	possible	possible	JJ
umn.319510003935669	2408	10	to	to	TO
umn.319510003935669	2408	11	avoid	avoid	VB
umn.319510003935669	2408	12	it	-PRON-	PRP
umn.319510003935669	2408	13	.	.	.
umn.319510003935669	2409	1	Cook	cook	VB
umn.319510003935669	2409	2	in	in	IN
umn.319510003935669	2409	3	as	as	RB
umn.319510003935669	2409	4	small	small	JJ
umn.319510003935669	2409	5	a	a	DT
umn.319510003935669	2409	6	quanti-	quanti-	NN
umn.319510003935669	2409	7	ty	ty	UH
umn.319510003935669	2409	8	of	of	IN
umn.319510003935669	2409	9	water	water	NN
umn.319510003935669	2409	10	as	as	IN
umn.319510003935669	2409	11	possible	possible	JJ
umn.319510003935669	2409	12	,	,	,
umn.319510003935669	2409	13	to	to	TO
umn.319510003935669	2409	14	retain	retain	VB
umn.319510003935669	2409	15	the	the	DT
umn.319510003935669	2409	16	sweetness	sweetness	NN
umn.319510003935669	2409	17	of	of	IN
umn.319510003935669	2409	18	the	the	DT
umn.319510003935669	2409	19	beet	beet	NN
umn.319510003935669	2409	20	.	.	.
umn.319510003935669	2410	1	Take	take	VB
umn.319510003935669	2410	2	out	out	RP
umn.319510003935669	2410	3	the	the	DT
umn.319510003935669	2410	4	smaller	small	JJR
umn.319510003935669	2410	5	ones	one	NNS
umn.319510003935669	2410	6	when	when	WRB
umn.319510003935669	2410	7	thoroughly	thoroughly	RB
umn.319510003935669	2410	8	cooked	cook	VBN
umn.319510003935669	2410	9	,	,	,
umn.319510003935669	2410	10	leaving	leave	VBG
umn.319510003935669	2410	11	the	the	DT
umn.319510003935669	2410	12	larger	large	JJR
umn.319510003935669	2410	13	ones	one	NNS
umn.319510003935669	2410	14	until	until	IN
umn.319510003935669	2410	15	cooked	cook	VBN
umn.319510003935669	2410	16	.	.	.
umn.319510003935669	2411	1	Place	place	VB
umn.319510003935669	2411	2	the	the	DT
umn.319510003935669	2411	3	beets	beet	NNS
umn.319510003935669	2411	4	in	in	IN
umn.319510003935669	2411	5	cold	cold	JJ
umn.319510003935669	2411	6	water	water	NN
umn.319510003935669	2411	7	as	as	RB
umn.319510003935669	2411	8	soon	soon	RB
umn.319510003935669	2411	9	as	as	IN
umn.319510003935669	2411	10	removed	remove	VBN
umn.319510003935669	2411	11	from	from	IN
umn.319510003935669	2411	12	the	the	DT
umn.319510003935669	2411	13	kettle	kettle	NN
umn.319510003935669	2411	14	,	,	,
umn.319510003935669	2411	15	and	and	CC
umn.319510003935669	2411	16	with	with	IN
umn.319510003935669	2411	17	the	the	DT
umn.319510003935669	2411	18	hands	hand	NNS
umn.319510003935669	2411	19	slip	slip	VBP
umn.319510003935669	2411	20	off	off	IN
umn.319510003935669	2411	21	the	the	DT
umn.319510003935669	2411	22	skins	skin	NNS
umn.319510003935669	2411	23	.	.	.
umn.319510003935669	2412	1	Trim	trim	VB
umn.319510003935669	2412	2	off	off	RP
umn.319510003935669	2412	3	the	the	DT
umn.319510003935669	2412	4	slight	slight	JJ
umn.319510003935669	2412	5	stalky	stalky	JJ
umn.319510003935669	2412	6	portion	portion	NN
umn.319510003935669	2412	7	at	at	IN
umn.319510003935669	2412	8	the	the	DT
umn.319510003935669	2412	9	top	top	NN
umn.319510003935669	2412	10	,	,	,
umn.319510003935669	2412	11	and	and	CC
umn.319510003935669	2412	12	cut	cut	VBD
umn.319510003935669	2412	13	off	off	RP
umn.319510003935669	2412	14	the	the	DT
umn.319510003935669	2412	15	root	root	NN
umn.319510003935669	2412	16	.	.	.
umn.319510003935669	2413	1	Slice	slice	VB
umn.319510003935669	2413	2	thin	thin	JJ
umn.319510003935669	2413	3	,	,	,
umn.319510003935669	2413	4	and	and	CC
umn.319510003935669	2413	5	place	place	VB
umn.319510003935669	2413	6	in	in	IN
umn.319510003935669	2413	7	a	a	DT
umn.319510003935669	2413	8	crockery	crockery	NN
umn.319510003935669	2413	9	ware	ware	NN
umn.319510003935669	2413	10	or	or	CC
umn.319510003935669	2413	11	an	an	DT
umn.319510003935669	2413	12	enameled	enameled	JJ
umn.319510003935669	2413	13	vessel	vessel	NN
umn.319510003935669	2413	14	.	.	.
umn.319510003935669	2414	1	Pour	pour	VB
umn.319510003935669	2414	2	over	over	IN
umn.319510003935669	2414	3	the	the	DT
umn.319510003935669	2414	4	hot	hot	JJ
umn.319510003935669	2414	5	beets	beet	NNS
umn.319510003935669	2414	6	vine-	vine-	NNP
umn.319510003935669	2414	7	gar	gar	NNP
umn.319510003935669	2414	8	to	to	TO
umn.319510003935669	2414	9	cover	cover	VB
umn.319510003935669	2414	10	,	,	,
umn.319510003935669	2414	11	somewhat	somewhat	RB
umn.319510003935669	2414	12	diluted	dilute	VBN
umn.319510003935669	2414	13	with	with	IN
umn.319510003935669	2414	14	water	water	NN
umn.319510003935669	2414	15	if	if	IN
umn.319510003935669	2414	16	very	very	RB
umn.319510003935669	2414	17	strong	strong	JJ
umn.319510003935669	2414	18	.	.	.
umn.319510003935669	2415	1	Pure	pure	JJ
umn.319510003935669	2415	2	cider	cider	NN
umn.319510003935669	2415	3	vinegar	vinegar	NN
umn.319510003935669	2415	4	is	be	VBZ
umn.319510003935669	2415	5	best	good	JJS
umn.319510003935669	2415	6	.	.	.
umn.319510003935669	2416	1	For	for	IN
umn.319510003935669	2416	2	each	each	DT
umn.319510003935669	2416	3	quart	quart	NN
umn.319510003935669	2416	4	of	of	IN
umn.319510003935669	2416	5	the	the	DT
umn.319510003935669	2416	6	beets	beet	NNS
umn.319510003935669	2416	7	thus	thus	RB
umn.319510003935669	2416	8	covered	cover	VBN
umn.319510003935669	2416	9	with	with	IN
umn.319510003935669	2416	10	vinegar	vinegar	NN
umn.319510003935669	2416	11	,	,	,
umn.319510003935669	2416	12	add	add	VB
umn.319510003935669	2416	13	3	3	CD
umn.319510003935669	2416	14	tbsp	tbsp	NN
umn.319510003935669	2416	15	.	.	.
umn.319510003935669	2417	1	sugar	sugar	NN
umn.319510003935669	2417	2	.	.	.
umn.319510003935669	2418	1	Cover	cover	VB
umn.319510003935669	2418	2	closely	closely	RB
umn.319510003935669	2418	3	and	and	CC
umn.319510003935669	2418	4	set	set	VB
umn.319510003935669	2418	5	aside	aside	RB
umn.319510003935669	2418	6	for	for	IN
umn.319510003935669	2418	7	24	24	CD
umn.319510003935669	2418	8	hours	hour	NNS
umn.319510003935669	2418	9	.	.	.
umn.319510003935669	2419	1	To	to	TO
umn.319510003935669	2419	2	serve	serve	VB
umn.319510003935669	2419	3	,	,	,
umn.319510003935669	2419	4	remove	remove	VB
umn.319510003935669	2419	5	from	from	IN
umn.319510003935669	2419	6	vinegar	vinegar	NN
umn.319510003935669	2419	7	,	,	,
umn.319510003935669	2419	8	heat	heat	NN
umn.319510003935669	2419	9	hot	hot	JJ
umn.319510003935669	2419	10	in	in	IN
umn.319510003935669	2419	11	oven	oven	NN
umn.319510003935669	2419	12	,	,	,
umn.319510003935669	2419	13	place	place	NN
umn.319510003935669	2419	14	on	on	IN
umn.319510003935669	2419	15	individual	individual	JJ
umn.319510003935669	2419	16	plates	plate	NNS
umn.319510003935669	2419	17	,	,	,
umn.319510003935669	2419	18	heated	heat	VBN
umn.319510003935669	2419	19	,	,	,
umn.319510003935669	2419	20	and	and	CC
umn.319510003935669	2419	21	pour	pour	VB
umn.319510003935669	2419	22	over	over	IN
umn.319510003935669	2419	23	each	each	DT
umn.319510003935669	2419	24	slice	slice	NN
umn.319510003935669	2419	25	1	1	CD
umn.319510003935669	2419	26	-	-	SYM
umn.319510003935669	2419	27	4	4	CD
umn.319510003935669	2419	28	tsp	tsp	NN
umn.319510003935669	2419	29	.	.	.
umn.319510003935669	2420	1	melted	melt	VBN
umn.319510003935669	2420	2	butter	butter	NN
umn.319510003935669	2420	3	.	.	.
umn.319510003935669	2421	1	Garnish	garnish	VB
umn.319510003935669	2421	2	with	with	IN
umn.319510003935669	2421	3	sprigs	sprig	NNS
umn.319510003935669	2421	4	of	of	IN
umn.319510003935669	2421	5	parsley	parsley	NN
umn.319510003935669	2421	6	.	.	.
umn.319510003935669	2422	1	SWEET	sweet	JJ
umn.319510003935669	2422	2	POTATO	POTATO	NNP
umn.319510003935669	2422	3	AND	and	CC
umn.319510003935669	2422	4	BACON	BACON	NNP
umn.319510003935669	2422	5	SALAD	salad	NN
umn.319510003935669	2422	6	:	:	:
umn.319510003935669	2422	7	Cook	cook	VB
umn.319510003935669	2422	8	and	and	CC
umn.319510003935669	2422	9	peel	peel	VB
umn.319510003935669	2422	10	sweet	sweet	JJ
umn.319510003935669	2422	11	potatoes	potato	NNS
umn.319510003935669	2422	12	of	of	IN
umn.319510003935669	2422	13	more	more	JJR
umn.319510003935669	2422	14	than	than	IN
umn.319510003935669	2422	15	medium	medium	JJ
umn.319510003935669	2422	16	size	size	NN
umn.319510003935669	2422	17	.	.	.
umn.319510003935669	2423	1	Slice	slice	VB
umn.319510003935669	2423	2	thin	thin	JJ
umn.319510003935669	2423	3	.	.	.
umn.319510003935669	2424	1	Slice	slice	NN
umn.319510003935669	2424	2	smoked	smoke	VBN
umn.319510003935669	2424	3	or	or	CC
umn.319510003935669	2424	4	salt	salt	NN
umn.319510003935669	2424	5	bacon	bacon	NN
umn.319510003935669	2424	6	,	,	,
umn.319510003935669	2424	7	thin	thin	JJ
umn.319510003935669	2424	8	,	,	,
umn.319510003935669	2424	9	cut	cut	VBD
umn.319510003935669	2424	10	in	in	IN
umn.319510003935669	2424	11	small	small	JJ
umn.319510003935669	2424	12	squares	square	NNS
umn.319510003935669	2424	13	.	.	.
umn.319510003935669	2425	1	Fry	fry	NN
umn.319510003935669	2425	2	(	(	-LRB-
umn.319510003935669	2425	3	saute	saute	VB
umn.319510003935669	2425	4	)	)	-RRB-
umn.319510003935669	2425	5	until	until	RB
umn.319510003935669	2425	6	crisp	crisp	JJ
umn.319510003935669	2425	7	as	as	IN
umn.319510003935669	2425	8	possible	possible	JJ
umn.319510003935669	2425	9	.	.	.
umn.319510003935669	2426	1	"	"	``
umn.319510003935669	2426	2	Sandwich	sandwich	NN
umn.319510003935669	2426	3	"	"	''
umn.319510003935669	2426	4	each	each	DT
umn.319510003935669	2426	5	slice	slice	NN
umn.319510003935669	2426	6	of	of	IN
umn.319510003935669	2426	7	ba-	ba-	FW
umn.319510003935669	2426	8	con	con	FW
umn.319510003935669	2426	9	thoroughly	thoroughly	RB
umn.319510003935669	2426	10	drained	drain	VBD
umn.319510003935669	2426	11	,	,	,
umn.319510003935669	2426	12	between	between	IN
umn.319510003935669	2426	13	two	two	CD
umn.319510003935669	2426	14	slices	slice	NNS
umn.319510003935669	2426	15	of	of	IN
umn.319510003935669	2426	16	potato	potato	NN
umn.319510003935669	2426	17	.	.	.
umn.319510003935669	2427	1	Serve	serve	VB
umn.319510003935669	2427	2	cold	cold	JJ
umn.319510003935669	2427	3	on	on	IN
umn.319510003935669	2427	4	individual	individual	JJ
umn.319510003935669	2427	5	plates	plate	NNS
umn.319510003935669	2427	6	,	,	,
umn.319510003935669	2427	7	placing	place	VBG
umn.319510003935669	2427	8	each	each	DT
umn.319510003935669	2427	9	sandwich	sandwich	NN
umn.319510003935669	2427	10	by	by	IN
umn.319510003935669	2427	11	itself	-PRON-	PRP
umn.319510003935669	2427	12	,	,	,
umn.319510003935669	2427	13	with	with	IN
umn.319510003935669	2427	14	any	any	DT
umn.319510003935669	2427	15	desired	desire	VBN
umn.319510003935669	2427	16	dressing	dressing	NN
umn.319510003935669	2427	17	.	.	.
umn.319510003935669	2428	1	A	a	DT
umn.319510003935669	2428	2	thick	thick	JJ
umn.319510003935669	2428	3	white	white	JJ
umn.319510003935669	2428	4	sauce	sauce	NN
umn.319510003935669	2428	5	made	make	VBN
umn.319510003935669	2428	6	of	of	IN
umn.319510003935669	2428	7	milk	milk	NN
umn.319510003935669	2428	8	or	or	CC
umn.319510003935669	2428	9	APPENDIX	APPENDIX	NNP
umn.319510003935669	2428	10	127	127	CD
umn.319510003935669	2428	11	stantly	stantly	RB
umn.319510003935669	2428	12	.	.	.
umn.319510003935669	2429	1	Pour	pour	VB
umn.319510003935669	2429	2	over	over	IN
umn.319510003935669	2429	3	the	the	DT
umn.319510003935669	2429	4	peanuts	peanut	NNS
umn.319510003935669	2429	5	,	,	,
umn.319510003935669	2429	6	and	and	CC
umn.319510003935669	2429	7	mark	mark	VB
umn.319510003935669	2429	8	in	in	IN
umn.319510003935669	2429	9	squares	square	NNS
umn.319510003935669	2429	10	;	;	:
umn.319510003935669	2429	11	when	when	WRB
umn.319510003935669	2429	12	cool	cool	JJ
umn.319510003935669	2429	13	,	,	,
umn.319510003935669	2429	14	break	break	VBP
umn.319510003935669	2429	15	in	in	IN
umn.319510003935669	2429	16	pieces	piece	NNS
umn.319510003935669	2429	17	.	.	.
umn.319510003935669	2430	1	Any	any	DT
umn.319510003935669	2430	2	other	other	JJ
umn.319510003935669	2430	3	nuts	nut	NNS
umn.319510003935669	2430	4	may	may	MD
umn.319510003935669	2430	5	be	be	VB
umn.319510003935669	2430	6	used	use	VBN
umn.319510003935669	2430	7	in	in	IN
umn.319510003935669	2430	8	the	the	DT
umn.319510003935669	2430	9	same	same	JJ
umn.319510003935669	2430	10	manner	manner	NN
umn.319510003935669	2430	11	.	.	.
umn.319510003935669	2431	1	GLACE	GLACE	NNP
umn.319510003935669	2431	2	NUTS	NUTS	NNP
umn.319510003935669	2431	3	:	:	:
umn.319510003935669	2431	4	2	2	CD
umn.319510003935669	2431	5	c.	c.	NN
umn.319510003935669	2431	6	sugar	sugar	NN
umn.319510003935669	2431	7	,	,	,
umn.319510003935669	2431	8	1	1	CD
umn.319510003935669	2431	9	c.	c.	NN
umn.319510003935669	2431	10	boiling	boiling	NN
umn.319510003935669	2431	11	water	water	NN
umn.319510003935669	2431	12	,	,	,
umn.319510003935669	2431	13	1	1	CD
umn.319510003935669	2431	14	tsp	tsp	NN
umn.319510003935669	2431	15	.	.	.
umn.319510003935669	2432	1	cream	cream	NN
umn.319510003935669	2432	2	tartar	tartar	NN
umn.319510003935669	2432	3	.	.	.
umn.319510003935669	2433	1	Put	put	VB
umn.319510003935669	2433	2	ingredients	ingredient	NNS
umn.319510003935669	2433	3	in	in	IN
umn.319510003935669	2433	4	a	a	DT
umn.319510003935669	2433	5	saucepan	saucepan	NN
umn.319510003935669	2433	6	,	,	,
umn.319510003935669	2433	7	stir	stir	VB
umn.319510003935669	2433	8	,	,	,
umn.319510003935669	2433	9	and	and	CC
umn.319510003935669	2433	10	heat	heat	VB
umn.319510003935669	2433	11	to	to	IN
umn.319510003935669	2433	12	boiling	boiling	NN
umn.319510003935669	2433	13	point	point	NN
umn.319510003935669	2433	14	.	.	.
umn.319510003935669	2434	1	Boil	boil	VB
umn.319510003935669	2434	2	without	without	IN
umn.319510003935669	2434	3	stirring	stir	VBG
umn.319510003935669	2434	4	until	until	IN
umn.319510003935669	2434	5	the	the	DT
umn.319510003935669	2434	6	syrup	syrup	NN
umn.319510003935669	2434	7	reach	reach	NN
umn.319510003935669	2434	8	.	.	.
umn.319510003935669	2435	1	es	es	NNP
umn.319510003935669	2435	2	the	the	DT
umn.319510003935669	2435	3	crack	crack	NN
umn.319510003935669	2435	4	,	,	,
umn.319510003935669	2435	5	(	(	-LRB-
umn.319510003935669	2435	6	310	310	CD
umn.319510003935669	2435	7	deg	deg	NN
umn.319510003935669	2435	8	.	.	NN
umn.319510003935669	2435	9	,	,	,
umn.319510003935669	2435	10	Fahr	Fahr	NNP
umn.319510003935669	2435	11	.	.	.
umn.319510003935669	2435	12	)	)	-RRB-
umn.319510003935669	2435	13	.	.	.
umn.319510003935669	2436	1	Remove	remove	VB
umn.319510003935669	2436	2	any	any	DT
umn.319510003935669	2436	3	granulation	granulation	NN
umn.319510003935669	2436	4	of	of	IN
umn.319510003935669	2436	5	sugar	sugar	NN
umn.319510003935669	2436	6	from	from	IN
umn.319510003935669	2436	7	sides	side	NNS
umn.319510003935669	2436	8	of	of	IN
umn.319510003935669	2436	9	saucepan	saucepan	NN
umn.319510003935669	2436	10	.	.	.
umn.319510003935669	2437	1	Remove	remove	VB
umn.319510003935669	2437	2	saucepan	saucepan	NN
umn.319510003935669	2437	3	from	from	IN
umn.319510003935669	2437	4	fire	fire	NN
umn.319510003935669	2437	5	,	,	,
umn.319510003935669	2437	6	and	and	CC
umn.319510003935669	2437	7	place	place	VB
umn.319510003935669	2437	8	instantly	instantly	RB
umn.319510003935669	2437	9	in	in	IN
umn.319510003935669	2437	10	a	a	DT
umn.319510003935669	2437	11	large	large	JJ
umn.319510003935669	2437	12	pan	pan	NN
umn.319510003935669	2437	13	of	of	IN
umn.319510003935669	2437	14	cold	cold	JJ
umn.319510003935669	2437	15	water	water	NN
umn.319510003935669	2437	16	,	,	,
umn.319510003935669	2437	17	to	to	TO
umn.319510003935669	2437	18	stop	stop	VB
umn.319510003935669	2437	19	the	the	DT
umn.319510003935669	2437	20	boiling	boiling	NN
umn.319510003935669	2437	21	.	.	.
umn.319510003935669	2438	1	Remove	remove	VB
umn.319510003935669	2438	2	from	from	IN
umn.319510003935669	2438	3	the	the	DT
umn.319510003935669	2438	4	cold	cold	JJ
umn.319510003935669	2438	5	water	water	NN
umn.319510003935669	2438	6	,	,	,
umn.319510003935669	2438	7	and	and	CC
umn.319510003935669	2438	8	place	place	NN
umn.319510003935669	2438	9	in	in	IN
umn.319510003935669	2438	10	a	a	DT
umn.319510003935669	2438	11	pan	pan	NN
umn.319510003935669	2438	12	of	of	IN
umn.319510003935669	2438	13	hot	hot	JJ
umn.319510003935669	2438	14	water	water	NN
umn.319510003935669	2438	15	during	during	IN
umn.319510003935669	2438	16	dipping	dip	VBG
umn.319510003935669	2438	17	.	.	.
umn.319510003935669	2439	1	Take	take	VB
umn.319510003935669	2439	2	the	the	DT
umn.319510003935669	2439	3	kernels	kernel	NNS
umn.319510003935669	2439	4	of	of	IN
umn.319510003935669	2439	5	the	the	DT
umn.319510003935669	2439	6	nuts	nut	NNS
umn.319510003935669	2439	7	on	on	IN
umn.319510003935669	2439	8	a	a	DT
umn.319510003935669	2439	9	long	long	JJ
umn.319510003935669	2439	10	pin	pin	NN
umn.319510003935669	2439	11	,	,	,
umn.319510003935669	2439	12	dip	dip	VB
umn.319510003935669	2439	13	in	in	IN
umn.319510003935669	2439	14	the	the	DT
umn.319510003935669	2439	15	syrup	syrup	NN
umn.319510003935669	2439	16	to	to	TO
umn.319510003935669	2439	17	cover	cover	VB
umn.319510003935669	2439	18	,	,	,
umn.319510003935669	2439	19	remove	remove	VB
umn.319510003935669	2439	20	from	from	IN
umn.319510003935669	2439	21	syrup	syrup	NN
umn.319510003935669	2439	22	,	,	,
umn.319510003935669	2439	23	and	and	CC
umn.319510003935669	2439	24	place	place	VB
umn.319510003935669	2439	25	on	on	IN
umn.319510003935669	2439	26	an	an	DT
umn.319510003935669	2439	27	oiled	oiled	JJ
umn.319510003935669	2439	28	paper	paper	NN
umn.319510003935669	2439	29	.	.	.
umn.319510003935669	2440	1	If	if	IN
umn.319510003935669	2440	2	the	the	DT
umn.319510003935669	2440	3	syrup	syrup	NN
umn.319510003935669	2440	4	begins	begin	VBZ
umn.319510003935669	2440	5	to	to	IN
umn.319510003935669	2440	6	crystal-	crystal-	NNP
umn.319510003935669	2440	7	ize	ize	NNP
umn.319510003935669	2440	8	,	,	,
umn.319510003935669	2440	9	set	set	VBN
umn.319510003935669	2440	10	back	back	RB
umn.319510003935669	2440	11	on	on	IN
umn.319510003935669	2440	12	the	the	DT
umn.319510003935669	2440	13	stove	stove	NN
umn.319510003935669	2440	14	until	until	IN
umn.319510003935669	2440	15	it	-PRON-	PRP
umn.319510003935669	2440	16	just	just	RB
umn.319510003935669	2440	17	comes	come	VBZ
umn.319510003935669	2440	18	to	to	IN
umn.319510003935669	2440	19	the	the	DT
umn.319510003935669	2440	20	boiling	boiling	NN
umn.319510003935669	2440	21	point	point	NN
umn.319510003935669	2440	22	,	,	,
umn.319510003935669	2440	23	then	then	RB
umn.319510003935669	2440	24	remove	remove	VB
umn.319510003935669	2440	25	,	,	,
umn.319510003935669	2440	26	and	and	CC
umn.319510003935669	2440	27	dip	dip	VB
umn.319510003935669	2440	28	again	again	RB
umn.319510003935669	2440	29	.	.	.
umn.319510003935669	2441	1	CHOCOLATE	chocolate	NN
umn.319510003935669	2441	2	CREAMS	cream	NNS
umn.319510003935669	2441	3	:	:	:
umn.319510003935669	2441	4	2	2	CD
umn.319510003935669	2441	5	eggs	egg	NNS
umn.319510003935669	2441	6	,	,	,
umn.319510003935669	2441	7	2	2	CD
umn.319510003935669	2441	8	tsp	tsp	NN
umn.319510003935669	2441	9	.	.	.
umn.319510003935669	2442	1	vanilla	vanilla	NN
umn.319510003935669	2442	2	;	;	:
umn.319510003935669	2442	3	4	4	CD
umn.319510003935669	2442	4	squares	square	NNS
umn.319510003935669	2442	5	Baker	Baker	NNP
umn.319510003935669	2442	6	's	's	POS
umn.319510003935669	2442	7	Chocolate	Chocolate	NNP
umn.319510003935669	2442	8	.	.	.
umn.319510003935669	2443	1	Put	Put	VBN
umn.319510003935669	2443	2	white	white	NN
umn.319510003935669	2443	3	of	of	IN
umn.319510003935669	2443	4	eggs	egg	NNS
umn.319510003935669	2443	5	with	with	IN
umn.319510003935669	2443	6	same	same	JJ
umn.319510003935669	2443	7	quantity	quantity	NN
umn.319510003935669	2443	8	of	of	IN
umn.319510003935669	2443	9	cold	cold	JJ
umn.319510003935669	2443	10	water	water	NN
umn.319510003935669	2443	11	in	in	IN
umn.319510003935669	2443	12	a	a	DT
umn.319510003935669	2443	13	suitable	suitable	JJ
umn.319510003935669	2443	14	vessel	vessel	NN
umn.319510003935669	2443	15	,	,	,
umn.319510003935669	2443	16	add	add	VB
umn.319510003935669	2443	17	the	the	DT
umn.319510003935669	2443	18	vanilla	vanilla	NN
umn.319510003935669	2443	19	,	,	,
umn.319510003935669	2443	20	and	and	CC
umn.319510003935669	2443	21	beat	beat	VBD
umn.319510003935669	2443	22	thoroughly	thoroughly	RB
umn.319510003935669	2443	23	.	.	.
umn.319510003935669	2444	1	Beat	Beat	VBN
umn.319510003935669	2444	2	in	in	RP
umn.319510003935669	2444	3	sifted	sift	VBN
umn.319510003935669	2444	4	sugar	sugar	NN
umn.319510003935669	2444	5	(	(	-LRB-
umn.319510003935669	2444	6	confectioner	confectioner	NN
umn.319510003935669	2444	7	's	's	POS
umn.319510003935669	2444	8	)	)	-RRB-
umn.319510003935669	2444	9	until	until	IN
umn.319510003935669	2444	10	the	the	DT
umn.319510003935669	2444	11	mass	mass	NN
umn.319510003935669	2444	12	is	be	VBZ
umn.319510003935669	2444	13	of	of	IN
umn.319510003935669	2444	14	the	the	DT
umn.319510003935669	2444	15	con-	con-	NN
umn.319510003935669	2444	16	sistency	sistency	NN
umn.319510003935669	2444	17	of	of	IN
umn.319510003935669	2444	18	stiff	stiff	JJ
umn.319510003935669	2444	19	dough	dough	NN
umn.319510003935669	2444	20	.	.	.
umn.319510003935669	2445	1	Take	take	VB
umn.319510003935669	2445	2	small	small	JJ
umn.319510003935669	2445	3	pieces	piece	NNS
umn.319510003935669	2445	4	in	in	IN
umn.319510003935669	2445	5	the	the	DT
umn.319510003935669	2445	6	fingers	finger	NNS
umn.319510003935669	2445	7	and	and	CC
umn.319510003935669	2445	8	mould	mould	NN
umn.319510003935669	2445	9	into	into	IN
umn.319510003935669	2445	10	thimble	thimble	NN
umn.319510003935669	2445	11	shape	shape	NN
umn.319510003935669	2445	12	,	,	,
umn.319510003935669	2445	13	and	and	CC
umn.319510003935669	2445	14	place	place	VB
umn.319510003935669	2445	15	them	-PRON-	PRP
umn.319510003935669	2445	16	,	,	,
umn.319510003935669	2445	17	large	large	JJ
umn.319510003935669	2445	18	end	end	NN
umn.319510003935669	2445	19	down	down	RB
umn.319510003935669	2445	20	,	,	,
umn.319510003935669	2445	21	on	on	IN
umn.319510003935669	2445	22	a	a	DT
umn.319510003935669	2445	23	buttered	buttered	JJ
umn.319510003935669	2445	24	dish	dish	NN
umn.319510003935669	2445	25	,	,	,
umn.319510003935669	2445	26	to	to	TO
umn.319510003935669	2445	27	harden	harden	VB
umn.319510003935669	2445	28	.	.	.
umn.319510003935669	2446	1	Set	set	VB
umn.319510003935669	2446	2	these	these	DT
umn.319510003935669	2446	3	to	to	TO
umn.319510003935669	2446	4	cool	cool	VB
umn.319510003935669	2446	5	.	.	.
umn.319510003935669	2447	1	Melt	melt	VB
umn.319510003935669	2447	2	the	the	DT
umn.319510003935669	2447	3	chocolate	chocolate	NN
umn.319510003935669	2447	4	in	in	IN
umn.319510003935669	2447	5	a	a	DT
umn.319510003935669	2447	6	small	small	JJ
umn.319510003935669	2447	7	vessel	vessel	NN
umn.319510003935669	2447	8	over	over	IN
umn.319510003935669	2447	9	steam	steam	NN
umn.319510003935669	2447	10	,	,	,
umn.319510003935669	2447	11	to	to	TO
umn.319510003935669	2447	12	prevent	prevent	VB
umn.319510003935669	2447	13	burning	burning	NN
umn.319510003935669	2447	14	;	;	:
umn.319510003935669	2447	15	a	a	DT
umn.319510003935669	2447	16	bowl	bowl	NN
umn.319510003935669	2447	17	set	set	VBN
umn.319510003935669	2447	18	into	into	IN
umn.319510003935669	2447	19	the	the	DT
umn.319510003935669	2447	20	top	top	NN
umn.319510003935669	2447	21	of	of	IN
umn.319510003935669	2447	22	a	a	DT
umn.319510003935669	2447	23	teakettle	teakettle	NN
umn.319510003935669	2447	24	will	will	MD
umn.319510003935669	2447	25	answer	answer	VB
umn.319510003935669	2447	26	the	the	DT
umn.319510003935669	2447	27	purpose	purpose	NN
umn.319510003935669	2447	28	.	.	.
umn.319510003935669	2448	1	When	when	WRB
umn.319510003935669	2448	2	the	the	DT
umn.319510003935669	2448	3	cool	cool	JJ
umn.319510003935669	2448	4	and	and	CC
umn.319510003935669	2448	5	hard	hard	JJ
umn.319510003935669	2448	6	,	,	,
umn.319510003935669	2448	7	take	take	VB
umn.319510003935669	2448	8	them	-PRON-	PRP
umn.319510003935669	2448	9	up	up	RP
umn.319510003935669	2448	10	one	one	CD
umn.319510003935669	2448	11	at	at	IN
umn.319510003935669	2448	12	a	a	DT
umn.319510003935669	2448	13	time	time	NN
umn.319510003935669	2448	14	between	between	IN
umn.319510003935669	2448	15	two	two	CD
umn.319510003935669	2448	16	forks	fork	NNS
umn.319510003935669	2448	17	,	,	,
umn.319510003935669	2448	18	or	or	CC
umn.319510003935669	2448	19	on	on	IN
umn.319510003935669	2448	20	the	the	DT
umn.319510003935669	2448	21	flat	flat	NN
umn.319510003935669	2448	22	of	of	IN
umn.319510003935669	2448	23	a	a	DT
umn.319510003935669	2448	24	fork	fork	NN
umn.319510003935669	2448	25	,	,	,
umn.319510003935669	2448	26	dip	dip	VB
umn.319510003935669	2448	27	them	-PRON-	PRP
umn.319510003935669	2448	28	into	into	IN
umn.319510003935669	2448	29	the	the	DT
umn.319510003935669	2448	30	melted	melt	VBN
umn.319510003935669	2448	31	chocolate	chocolate	NN
umn.319510003935669	2448	32	,	,	,
umn.319510003935669	2448	33	let	let	VB
umn.319510003935669	2448	34	them	-PRON-	PRP
umn.319510003935669	2448	35	drain	drain	VB
umn.319510003935669	2448	36	on	on	IN
umn.319510003935669	2448	37	the	the	DT
umn.319510003935669	2448	38	forks	fork	NNS
umn.319510003935669	2448	39	,	,	,
umn.319510003935669	2448	40	and	and	CC
umn.319510003935669	2448	41	place	place	VB
umn.319510003935669	2448	42	them	-PRON-	PRP
umn.319510003935669	2448	43	carefully	carefully	RB
umn.319510003935669	2448	44	on	on	IN
umn.319510003935669	2448	45	the	the	DT
umn.319510003935669	2448	46	buttered	butter	VBN
umn.319510003935669	2448	47	tins	tin	NNS
umn.319510003935669	2448	48	again	again	RB
umn.319510003935669	2448	49	to	to	TO
umn.319510003935669	2448	50	dry	dry	VB
umn.319510003935669	2448	51	.	.	.
umn.319510003935669	2449	1	To	to	TO
umn.319510003935669	2449	2	box	box	NN
umn.319510003935669	2449	3	,	,	,
umn.319510003935669	2449	4	wrap	wrap	VB
umn.319510003935669	2449	5	each	each	DT
umn.319510003935669	2449	6	in	in	IN
umn.319510003935669	2449	7	a	a	DT
umn.319510003935669	2449	8	square	square	NN
umn.319510003935669	2449	9	of	of	IN
umn.319510003935669	2449	10	tissue	tissue	NN
umn.319510003935669	2449	11	paper	paper	NN
umn.319510003935669	2449	12	,	,	,
umn.319510003935669	2449	13	or	or	CC
umn.319510003935669	2449	14	tinsel	tinsel	NN
umn.319510003935669	2449	15	,	,	,
umn.319510003935669	2449	16	and	and	CC
umn.319510003935669	2449	17	place	place	NN
umn.319510003935669	2449	18	in	in	IN
umn.319510003935669	2449	19	the	the	DT
umn.319510003935669	2449	20	box	box	NN
umn.319510003935669	2449	21	lightly	lightly	RB
umn.319510003935669	2449	22	.	.	.
umn.319510003935669	2450	1	Nuts	nut	NNS
umn.319510003935669	2450	2	may	may	MD
umn.319510003935669	2450	3	be	be	VB
umn.319510003935669	2450	4	dipped	dip	VBN
umn.319510003935669	2450	5	in	in	IN
umn.319510003935669	2450	6	chocolate	chocolate	NN
umn.319510003935669	2450	7	in	in	IN
umn.319510003935669	2450	8	the	the	DT
umn.319510003935669	2450	9	same	same	JJ
umn.319510003935669	2450	10	manner	manner	NN
umn.319510003935669	2450	11	.	.	.
umn.319510003935669	2451	1	CocoANUT	CocoANUT	NNP
umn.319510003935669	2451	2	DROPS	DROPS	NNP
umn.319510003935669	2451	3	:	:	:
umn.319510003935669	2451	4	1	1	CD
umn.319510003935669	2451	5	-	-	SYM
umn.319510003935669	2451	6	2	2	CD
umn.319510003935669	2451	7	c.	c.	NN
umn.319510003935669	2451	8	sugar	sugar	NN
umn.319510003935669	2451	9	,	,	,
umn.319510003935669	2451	10	1	1	CD
umn.319510003935669	2451	11	-	-	SYM
umn.319510003935669	2451	12	2	2	CD
umn.319510003935669	2451	13	c.	c.	NN
umn.319510003935669	2451	14	molasses	molasse	NNS
umn.319510003935669	2451	15	,	,	,
umn.319510003935669	2451	16	1	1	CD
umn.319510003935669	2451	17	c.	c.	NN
umn.319510003935669	2451	18	grated	grated	NNP
umn.319510003935669	2451	19	cocoanut	cocoanut	NNP
umn.319510003935669	2451	20	.	.	.
umn.319510003935669	2452	1	Mix	mix	VB
umn.319510003935669	2452	2	all	all	DT
umn.319510003935669	2452	3	together	together	RB
umn.319510003935669	2452	4	and	and	CC
umn.319510003935669	2452	5	boil	boil	VB
umn.319510003935669	2452	6	slowly	slowly	RB
umn.319510003935669	2452	7	,	,	,
umn.319510003935669	2452	8	stirring	stir	VBG
umn.319510003935669	2452	9	constantly	constantly	RB
umn.319510003935669	2452	10	,	,	,
umn.319510003935669	2452	11	until	until	IN
umn.319510003935669	2452	12	"	"	``
umn.319510003935669	2452	13	hard	hard	JJ
umn.319510003935669	2452	14	ball	ball	NN
umn.319510003935669	2452	15	"	"	''
umn.319510003935669	2452	16	is	be	VBZ
umn.319510003935669	2452	17	reached	reach	VBN
umn.319510003935669	2452	18	.	.	.
umn.319510003935669	2453	1	Remove	remove	VB
umn.319510003935669	2453	2	from	from	IN
umn.319510003935669	2453	3	the	the	DT
umn.319510003935669	2453	4	fire	fire	NN
umn.319510003935669	2453	5	,	,	,
umn.319510003935669	2453	6	and	and	CC
umn.319510003935669	2453	7	stir	stir	VB
umn.319510003935669	2453	8	slowly	slowly	RB
umn.319510003935669	2453	9	creams	cream	NNS
umn.319510003935669	2453	10	are	be	VBP
umn.319510003935669	2453	11	130	130	CD
umn.319510003935669	2453	12	DOMESTIC	domestic	JJ
umn.319510003935669	2453	13	SCIENCE	science	NN
umn.319510003935669	2453	14	rice	rice	NN
umn.319510003935669	2453	15	is	be	VBZ
umn.319510003935669	2453	16	cooked	cook	VBN
umn.319510003935669	2453	17	,	,	,
umn.319510003935669	2453	18	soft	soft	JJ
umn.319510003935669	2453	19	.	.	.
umn.319510003935669	2454	1	Add	add	VB
umn.319510003935669	2454	2	pepper	pepper	NN
umn.319510003935669	2454	3	,	,	,
umn.319510003935669	2454	4	white	white	JJ
umn.319510003935669	2454	5	or	or	CC
umn.319510003935669	2454	6	black	black	JJ
umn.319510003935669	2454	7	,	,	,
umn.319510003935669	2454	8	and	and	CC
umn.319510003935669	2454	9	celery	celery	NN
umn.319510003935669	2454	10	salt	salt	NN
umn.319510003935669	2454	11	.	.	.
umn.319510003935669	2455	1	to	to	TO
umn.319510003935669	2455	2	taste	taste	VB
umn.319510003935669	2455	3	.	.	.
umn.319510003935669	2456	1	Add	add	VB
umn.319510003935669	2456	2	sufficient	sufficient	JJ
umn.319510003935669	2456	3	boiling	boiling	NN
umn.319510003935669	2456	4	water	water	NN
umn.319510003935669	2456	5	to	to	TO
umn.319510003935669	2456	6	replace	replace	VB
umn.319510003935669	2456	7	that	that	DT
umn.319510003935669	2456	8	boiled	boil	VBN
umn.319510003935669	2456	9	away	away	RB
umn.319510003935669	2456	10	.	.	.
umn.319510003935669	2457	1	Serve	serve	VB
umn.319510003935669	2457	2	with	with	IN
umn.319510003935669	2457	3	crackers	cracker	NNS
umn.319510003935669	2457	4	or	or	CC
umn.319510003935669	2457	5	crutons	cruton	NNS
umn.319510003935669	2457	6	.	.	.
umn.319510003935669	2458	1	Serve	serve	VB
umn.319510003935669	2458	2	chicken	chicken	NN
umn.319510003935669	2458	3	on	on	IN
umn.319510003935669	2458	4	separate	separate	JJ
umn.319510003935669	2458	5	dish	dish	NN
umn.319510003935669	2458	6	.	.	.
umn.319510003935669	2459	1	MUTTON	MUTTON	NNP
umn.319510003935669	2459	2	SOUP	SOUP	NNP
umn.319510003935669	2459	3	:	:	:
umn.319510003935669	2459	4	lbs	lb	NNS
umn.319510003935669	2459	5	.	.	.
umn.319510003935669	2460	1	neck	neck	NN
umn.319510003935669	2460	2	of	of	IN
umn.319510003935669	2460	3	mutton	mutton	NN
umn.319510003935669	2460	4	,	,	,
umn.319510003935669	2460	5	3	3	CD
umn.319510003935669	2460	6	-	-	SYM
umn.319510003935669	2460	7	4	4	CD
umn.319510003935669	2460	8	c.	c.	NN
umn.319510003935669	2460	9	pearl	pearl	NN
umn.319510003935669	2460	10	barley	barley	NN
umn.319510003935669	2460	11	,	,	,
umn.319510003935669	2460	12	3	3	CD
umn.319510003935669	2460	13	qts	qts	NN
umn.319510003935669	2460	14	,	,	,
umn.319510003935669	2460	15	cold	cold	JJ
umn.319510003935669	2460	16	water	water	NN
umn.319510003935669	2460	17	,	,	,
umn.319510003935669	2460	18	3	3	CD
umn.319510003935669	2460	19	-	-	SYM
umn.319510003935669	2460	20	8	8	CD
umn.319510003935669	2460	21	c.	c.	NN
umn.319510003935669	2460	22	each	each	DT
umn.319510003935669	2460	23	,	,	,
umn.319510003935669	2460	24	of	of	IN
umn.319510003935669	2460	25	carrot	carrot	NN
umn.319510003935669	2460	26	,	,	,
umn.319510003935669	2460	27	turnip	turnip	NN
umn.319510003935669	2460	28	,	,	,
umn.319510003935669	2460	29	onion	onion	NN
umn.319510003935669	2460	30	,	,	,
umn.319510003935669	2460	31	and	and	CC
umn.319510003935669	2460	32	celery	celery	NN
umn.319510003935669	2460	33	;	;	:
umn.319510003935669	2460	34	3	3	CD
umn.319510003935669	2460	35	tbsp	tbsp	NN
umn.319510003935669	2460	36	.	.	.
umn.319510003935669	2461	1	butter	butter	NN
umn.319510003935669	2461	2	,	,	,
umn.319510003935669	2461	3	1	1	CD
umn.319510003935669	2461	4	1	1	CD
umn.319510003935669	2461	5	-	-	SYM
umn.319510003935669	2461	6	2	2	CD
umn.319510003935669	2461	7	tbsp	tbsp	NN
umn.319510003935669	2461	8	.	.	.
umn.319510003935669	2462	1	flour	flour	NN
umn.319510003935669	2462	2	,	,	,
umn.319510003935669	2462	3	2	2	CD
umn.319510003935669	2462	4	tsp	tsp	NN
umn.319510003935669	2462	5	.	.	.
umn.319510003935669	2463	1	salt	salt	NN
umn.319510003935669	2463	2	,	,	,
umn.319510003935669	2463	3	a	a	DT
umn.319510003935669	2463	4	little	little	JJ
umn.319510003935669	2463	5	chopped	chop	VBN
umn.319510003935669	2463	6	parsley	parsley	NN
umn.319510003935669	2463	7	,	,	,
umn.319510003935669	2463	8	pepper	pepper	NN
umn.319510003935669	2463	9	to	to	TO
umn.319510003935669	2463	10	taste	taste	VB
umn.319510003935669	2463	11	.	.	.
umn.319510003935669	2464	1	Prepare	prepare	VB
umn.319510003935669	2464	2	the	the	DT
umn.319510003935669	2464	3	meat	meat	NN
umn.319510003935669	2464	4	,	,	,
umn.319510003935669	2464	5	removing	remove	VBG
umn.319510003935669	2464	6	fat	fat	NN
umn.319510003935669	2464	7	and	and	CC
umn.319510003935669	2464	8	skin	skin	NN
umn.319510003935669	2464	9	.	.	.
umn.319510003935669	2465	1	Cut	cut	VB
umn.319510003935669	2465	2	the	the	DT
umn.319510003935669	2465	3	meat	meat	NN
umn.319510003935669	2465	4	from	from	IN
umn.319510003935669	2465	5	the	the	DT
umn.319510003935669	2465	6	bones	bone	NNS
umn.319510003935669	2465	7	and	and	CC
umn.319510003935669	2465	8	cut	cut	VBD
umn.319510003935669	2465	9	into	into	IN
umn.319510003935669	2465	10	small	small	JJ
umn.319510003935669	2465	11	pieces	piece	NNS
umn.319510003935669	2465	12	.	.	.
umn.319510003935669	2466	1	Put	put	VB
umn.319510003935669	2466	2	the	the	DT
umn.319510003935669	2466	3	bones	bone	NNS
umn.319510003935669	2466	4	to	to	TO
umn.319510003935669	2466	5	boil	boil	VB
umn.319510003935669	2466	6	,	,	,
umn.319510003935669	2466	7	just	just	RB
umn.319510003935669	2466	8	covered	cover	VBN
umn.319510003935669	2466	9	with	with	IN
umn.319510003935669	2466	10	cold	cold	JJ
umn.319510003935669	2466	11	water	water	NN
umn.319510003935669	2466	12	,	,	,
umn.319510003935669	2466	13	in	in	IN
umn.319510003935669	2466	14	one	one	CD
umn.319510003935669	2466	15	vessel	vessel	NN
umn.319510003935669	2466	16	,	,	,
umn.319510003935669	2466	17	and	and	CC
umn.319510003935669	2466	18	the	the	DT
umn.319510003935669	2466	19	meat	meat	NN
umn.319510003935669	2466	20	in	in	IN
umn.319510003935669	2466	21	2	2	CD
umn.319510003935669	2466	22	1	1	CD
umn.319510003935669	2466	23	-	-	SYM
umn.319510003935669	2466	24	4	4	CD
umn.319510003935669	2466	25	qts	qt	NNS
umn.319510003935669	2466	26	,	,	,
umn.319510003935669	2466	27	cold	cold	JJ
umn.319510003935669	2466	28	water	water	NN
umn.319510003935669	2466	29	,	,	,
umn.319510003935669	2466	30	in	in	IN
umn.319510003935669	2466	31	another	another	DT
umn.319510003935669	2466	32	vessel	vessel	NN
umn.319510003935669	2466	33	.	.	.
umn.319510003935669	2467	1	Boil	boil	VB
umn.319510003935669	2467	2	the	the	DT
umn.319510003935669	2467	3	meat	meat	NN
umn.319510003935669	2467	4	rapidly	rapidly	RB
umn.319510003935669	2467	5	20	20	CD
umn.319510003935669	2467	6	to	to	TO
umn.319510003935669	2467	7	30	30	CD
umn.319510003935669	2467	8	min	min	NN
umn.319510003935669	2467	9	.	.	.
umn.319510003935669	2468	1	;	;	:
umn.319510003935669	2468	2	skim	skim	VB
umn.319510003935669	2468	3	off	off	RP
umn.319510003935669	2468	4	fat	fat	NN
umn.319510003935669	2468	5	;	;	:
umn.319510003935669	2468	6	add	add	VB
umn.319510003935669	2468	7	the	the	DT
umn.319510003935669	2468	8	barley	barley	NN
umn.319510003935669	2468	9	.	.	.
umn.319510003935669	2469	1	Add	add	VB
umn.319510003935669	2469	2	the	the	DT
umn.319510003935669	2469	3	vegetables	vegetable	NNS
umn.319510003935669	2469	4	,	,	,
umn.319510003935669	2469	5	cut	cut	VBN
umn.319510003935669	2469	6	in	in	IN
umn.319510003935669	2469	7	cubes	cube	NNS
umn.319510003935669	2469	8	or	or	CC
umn.319510003935669	2469	9	sliced	slice	VBN
umn.319510003935669	2469	10	thin	thin	RB
umn.319510003935669	2469	11	,	,	,
umn.319510003935669	2469	12	after	after	IN
umn.319510003935669	2469	13	frying	fry	VBG
umn.319510003935669	2469	14	them	-PRON-	PRP
umn.319510003935669	2469	15	5	5	CD
umn.319510003935669	2469	16	to	to	TO
umn.319510003935669	2469	17	8	8	CD
umn.319510003935669	2469	18	min	min	NN
umn.319510003935669	2469	19	.	.	.
umn.319510003935669	2470	1	in	in	IN
umn.319510003935669	2470	2	the	the	DT
umn.319510003935669	2470	3	butter	butter	NN
umn.319510003935669	2470	4	.	.	.
umn.319510003935669	2471	1	Stew	Stew	NNP
umn.319510003935669	2471	2	slowly	slowly	RB
umn.319510003935669	2471	3	3	3	CD
umn.319510003935669	2471	4	to	to	IN
umn.319510003935669	2471	5	4	4	CD
umn.319510003935669	2471	6	hours	hour	NNS
umn.319510003935669	2471	7	,	,	,
umn.319510003935669	2471	8	until	until	IN
umn.319510003935669	2471	9	both	both	DT
umn.319510003935669	2471	10	meat	meat	NN
umn.319510003935669	2471	11	and	and	CC
umn.319510003935669	2471	12	barley	barley	NN
umn.319510003935669	2471	13	are	be	VBP
umn.319510003935669	2471	14	very	very	RB
umn.319510003935669	2471	15	tender	tender	JJ
umn.319510003935669	2471	16	.	.	.
umn.319510003935669	2472	1	Take	take	VB
umn.319510003935669	2472	2	the	the	DT
umn.319510003935669	2472	3	bones	bone	NNS
umn.319510003935669	2472	4	from	from	IN
umn.319510003935669	2472	5	the	the	DT
umn.319510003935669	2472	6	liquid	liquid	NN
umn.319510003935669	2472	7	in	in	IN
umn.319510003935669	2472	8	which	which	WDT
umn.319510003935669	2472	9	boiled	boil	VBN
umn.319510003935669	2472	10	,	,	,
umn.319510003935669	2472	11	strain	strain	VB
umn.319510003935669	2472	12	the	the	DT
umn.319510003935669	2472	13	liquid	liquid	NN
umn.319510003935669	2472	14	.	.	.
umn.319510003935669	2473	1	Put	put	VB
umn.319510003935669	2473	2	1	1	CD
umn.319510003935669	2473	3	tbsp	tbsp	NN
umn.319510003935669	2473	4	.	.	.
umn.319510003935669	2474	1	butter	butter	NN
umn.319510003935669	2474	2	into	into	IN
umn.319510003935669	2474	3	a	a	DT
umn.319510003935669	2474	4	saucepan	saucepan	NN
umn.319510003935669	2474	5	,	,	,
umn.319510003935669	2474	6	when	when	WRB
umn.319510003935669	2474	7	hot	hot	JJ
umn.319510003935669	2474	8	stir	stir	NN
umn.319510003935669	2474	9	in	in	IN
umn.319510003935669	2474	10	the	the	DT
umn.319510003935669	2474	11	flour	flour	NN
umn.319510003935669	2474	12	,	,	,
umn.319510003935669	2474	13	stir-	stir-	NNS
umn.319510003935669	2474	14	ring	ring	NN
umn.319510003935669	2474	15	until	until	IN
umn.319510003935669	2474	16	smooth	smooth	JJ
umn.319510003935669	2474	17	.	.	.
umn.319510003935669	2475	1	Thin	thin	RB
umn.319510003935669	2475	2	this	this	DT
umn.319510003935669	2475	3	by	by	IN
umn.319510003935669	2475	4	adding	add	VBG
umn.319510003935669	2475	5	the	the	DT
umn.319510003935669	2475	6	strained	strained	JJ
umn.319510003935669	2475	7	liquor	liquor	NN
umn.319510003935669	2475	8	,	,	,
umn.319510003935669	2475	9	slowly	slowly	RB
umn.319510003935669	2475	10	,	,	,
umn.319510003935669	2475	11	stirring	stir	VBG
umn.319510003935669	2475	12	constantly	constantly	RB
umn.319510003935669	2475	13	.	.	.
umn.319510003935669	2476	1	Add	add	VB
umn.319510003935669	2476	2	this	this	DT
umn.319510003935669	2476	3	mixture	mixture	NN
umn.319510003935669	2476	4	to	to	IN
umn.319510003935669	2476	5	the	the	DT
umn.319510003935669	2476	6	broth	broth	NN
umn.319510003935669	2476	7	,	,	,
umn.319510003935669	2476	8	with	with	IN
umn.319510003935669	2476	9	the	the	DT
umn.319510003935669	2476	10	salt	salt	NN
umn.319510003935669	2476	11	and	and	CC
umn.319510003935669	2476	12	other	other	JJ
umn.319510003935669	2476	13	ingredients	ingredient	NNS
umn.319510003935669	2476	14	.	.	.
umn.319510003935669	2477	1	Simmer	simmer	VB
umn.319510003935669	2477	2	a	a	DT
umn.319510003935669	2477	3	few	few	JJ
umn.319510003935669	2477	4	minutes	minute	NNS
umn.319510003935669	2477	5	,	,	,
umn.319510003935669	2477	6	and	and	CC
umn.319510003935669	2477	7	serve	serve	VB
umn.319510003935669	2477	8	.	.	.
umn.319510003935669	2478	1	GELATINE	GELATINE	NNP
umn.319510003935669	2478	2	DISHES	dish	NNS
umn.319510003935669	2478	3	.	.	.
umn.319510003935669	2479	1	LEMON	LEMON	NNP
umn.319510003935669	2479	2	JELLY	JELLY	NNP
umn.319510003935669	2479	3	:	:	:
umn.319510003935669	2479	4	2	2	CD
umn.319510003935669	2479	5	tbsp	tbsp	NN
umn.319510003935669	2479	6	.	.	.
umn.319510003935669	2480	1	granulated	granulated	JJ
umn.319510003935669	2480	2	gelatine	gelatine	NN
umn.319510003935669	2480	3	,	,	,
umn.319510003935669	2480	4	1	1	CD
umn.319510003935669	2480	5	-	-	SYM
umn.319510003935669	2480	6	2	2	CD
umn.319510003935669	2480	7	c.cold	c.cold	CD
umn.319510003935669	2480	8	water	water	NN
umn.319510003935669	2480	9	,	,	,
umn.319510003935669	2480	10	1	1	CD
umn.319510003935669	2480	11	1	1	CD
umn.319510003935669	2480	12	-	-	SYM
umn.319510003935669	2480	13	2	2	CD
umn.319510003935669	2480	14	c.	c.	NN
umn.319510003935669	2480	15	sugar	sugar	NN
umn.319510003935669	2480	16	,	,	,
umn.319510003935669	2480	17	ssp	ssp	NNP
umn.319510003935669	2480	18	.	.	.
umn.319510003935669	2481	1	salt	salt	NN
umn.319510003935669	2481	2	,	,	,
umn.319510003935669	2481	3	2	2	CD
umn.319510003935669	2481	4	1	1	CD
umn.319510003935669	2481	5	-	-	SYM
umn.319510003935669	2481	6	2	2	CD
umn.319510003935669	2481	7	c.	c.	NN
umn.319510003935669	2481	8	boiling	boiling	NN
umn.319510003935669	2481	9	water	water	NN
umn.319510003935669	2481	10	,	,	,
umn.319510003935669	2481	11	1	1	CD
umn.319510003935669	2481	12	-	-	SYM
umn.319510003935669	2481	13	2	2	CD
umn.319510003935669	2481	14	c.	c.	NN
umn.319510003935669	2481	15	lemon	lemon	NN
umn.319510003935669	2481	16	juice	juice	NN
umn.319510003935669	2481	17	.	.	.
umn.319510003935669	2482	1	Soak	soak	VB
umn.319510003935669	2482	2	gelatine	gelatine	NN
umn.319510003935669	2482	3	in	in	IN
umn.319510003935669	2482	4	cold	cold	JJ
umn.319510003935669	2482	5	water	water	NN
umn.319510003935669	2482	6	until	until	IN
umn.319510003935669	2482	7	soft	soft	JJ
umn.319510003935669	2482	8	,	,	,
umn.319510003935669	2482	9	adding	add	VBG
umn.319510003935669	2482	10	the	the	DT
umn.319510003935669	2482	11	salt	salt	NN
umn.319510003935669	2482	12	;	;	:
umn.319510003935669	2482	13	pour	pour	VB
umn.319510003935669	2482	14	over	over	IN
umn.319510003935669	2482	15	it	-PRON-	PRP
umn.319510003935669	2482	16	the	the	DT
umn.319510003935669	2482	17	boiling	boiling	NN
umn.319510003935669	2482	18	water	water	NN
umn.319510003935669	2482	19	,	,	,
umn.319510003935669	2482	20	stirring	stir	VBG
umn.319510003935669	2482	21	until	until	IN
umn.319510003935669	2482	22	dissolved	dissolve	VBN
umn.319510003935669	2482	23	.	.	.
umn.319510003935669	2483	1	Add	add	VB
umn.319510003935669	2483	2	sugar	sugar	NN
umn.319510003935669	2483	3	,	,	,
umn.319510003935669	2483	4	and	and	CC
umn.319510003935669	2483	5	pour	pour	VB
umn.319510003935669	2483	6	into	into	IN
umn.319510003935669	2483	7	moulds	mould	NNS
umn.319510003935669	2483	8	wet	wet	JJ
umn.319510003935669	2483	9	with	with	IN
umn.319510003935669	2483	10	cold	cold	JJ
umn.319510003935669	2483	11	water	water	NN
umn.319510003935669	2483	12	;	;	:
umn.319510003935669	2483	13	chill	chill	VB
umn.319510003935669	2483	14	.	.	.
umn.319510003935669	2484	1	LEMON	LEMON	NNP
umn.319510003935669	2484	2	JELLY	JELLY	NNP
umn.319510003935669	2484	3	PUDDING	pudding	NN
umn.319510003935669	2484	4	:	:	:
umn.319510003935669	2484	5	Make	make	VB
umn.319510003935669	2484	6	the	the	DT
umn.319510003935669	2484	7	lemon	lemon	NN
umn.319510003935669	2484	8	jelly	jelly	NN
umn.319510003935669	2484	9	as	as	IN
umn.319510003935669	2484	10	above	above	RB
umn.319510003935669	2484	11	directed	direct	VBN
umn.319510003935669	2484	12	.	.	.
umn.319510003935669	2485	1	Set	set	VB
umn.319510003935669	2485	2	a	a	DT
umn.319510003935669	2485	3	pudding	pudding	NN
umn.319510003935669	2485	4	mould	mould	NN
umn.319510003935669	2485	5	in	in	IN
umn.319510003935669	2485	6	a	a	DT
umn.319510003935669	2485	7	pan	pan	NN
umn.319510003935669	2485	8	of	of	IN
umn.319510003935669	2485	9	ice	ice	NN
umn.319510003935669	2485	10	water	water	NN
umn.319510003935669	2485	11	,	,	,
umn.319510003935669	2485	12	pour	pour	VB
umn.319510003935669	2485	13	in	in	IN
umn.319510003935669	2485	14	the	the	DT
umn.319510003935669	2485	15	jelly	jelly	NN
umn.319510003935669	2485	16	until	until	IN
umn.319510003935669	2485	17	1	1	CD
umn.319510003935669	2485	18	-	-	SYM
umn.319510003935669	2485	19	2	2	CD
umn.319510003935669	2485	20	inch	inch	NN
umn.319510003935669	2485	21	deep	deep	JJ
umn.319510003935669	2485	22	.	.	.
umn.319510003935669	2486	1	When	when	WRB
umn.319510003935669	2486	2	firm	firm	JJ
umn.319510003935669	2486	3	,	,	,
umn.319510003935669	2486	4	place	place	VBP
umn.319510003935669	2486	5	any	any	DT
umn.319510003935669	2486	6	desired	desire	VBN
umn.319510003935669	2486	7	fruit	fruit	NN
umn.319510003935669	2486	8	upon	upon	IN
umn.319510003935669	2486	9	it	-PRON-	PRP
umn.319510003935669	2486	10	,	,	,
umn.319510003935669	2486	11	covering	cover	VBG
umn.319510003935669	2486	12	the	the	DT
umn.319510003935669	2486	13	fruit	fruit	NN
umn.319510003935669	2486	14	with	with	IN
umn.319510003935669	2486	15	the	the	DT
umn.319510003935669	2486	16	jelly	jelly	NN
umn.319510003935669	2486	17	by	by	IN
umn.319510003935669	2486	18	use	use	NN
umn.319510003935669	2486	19	of	of	IN
umn.319510003935669	2486	20	a	a	DT
umn.319510003935669	2486	21	spoon	spoon	NN
umn.319510003935669	2486	22	.	.	.
umn.319510003935669	2487	1	When	when	WRB
umn.319510003935669	2487	2	firm	firm	JJ
umn.319510003935669	2487	3	,	,	,
umn.319510003935669	2487	4	add	add	VB
umn.319510003935669	2487	5	another	another	DT
umn.319510003935669	2487	6	layer	layer	NN
umn.319510003935669	2487	7	of	of	IN
umn.319510003935669	2487	8	fruit	fruit	NN
umn.319510003935669	2487	9	,	,	,
umn.319510003935669	2487	10	covering	cover	VBG
umn.319510003935669	2487	11	as	as	IN
umn.319510003935669	2487	12	before	before	RB
umn.319510003935669	2487	13	,	,	,
umn.319510003935669	2487	14	etc	etc	FW
umn.319510003935669	2487	15	.	.	FW
umn.319510003935669	2487	16	,	,	,
umn.319510003935669	2487	17	until	until	IN
umn.319510003935669	2487	18	all	all	DT
umn.319510003935669	2487	19	is	be	VBZ
umn.319510003935669	2487	20	used	use	VBN
umn.319510003935669	2487	21	.	.	.
umn.319510003935669	2488	1	The	the	DT
umn.319510003935669	2488	2	jelly	jelly	NN
umn.319510003935669	2488	3	must	must	MD
umn.319510003935669	2488	4	be	be	VB
umn.319510003935669	2488	5	allowed	allow	VBN
umn.319510003935669	2488	6	to	to	TO
umn.319510003935669	2488	7	become	become	VB
umn.319510003935669	2488	8	firm	firm	JJ
umn.319510003935669	2488	9	each	each	DT
umn.319510003935669	2488	10	time	time	NN
umn.319510003935669	2488	11	adding	add	VBG
umn.319510003935669	2488	12	,	,	,
umn.319510003935669	2488	13	before	before	IN
umn.319510003935669	2488	14	placing	place	VBG
umn.319510003935669	2488	15	another	another	DT
umn.319510003935669	2488	16	layer	layer	NN
umn.319510003935669	2488	17	of	of	IN
umn.319510003935669	2488	18	fruit	fruit	NN
umn.319510003935669	2488	19	.	.	.
umn.319510003935669	2489	1	Serve	serve	VB
umn.319510003935669	2489	2	with	with	IN
umn.319510003935669	2489	3	any	any	DT
umn.319510003935669	2489	4	desired	desire	VBN
umn.319510003935669	2489	5	sauce	sauce	NN
umn.319510003935669	2489	6	or	or	CC
umn.319510003935669	2489	7	with	with	IN
umn.319510003935669	2489	8	APPENDIX	APPENDIX	NNP
umn.319510003935669	2489	9	131	131	CD
umn.319510003935669	2489	10	cream	cream	NN
umn.319510003935669	2489	11	.	.	.
umn.319510003935669	2490	1	Other	other	JJ
umn.319510003935669	2490	2	fruit	fruit	NN
umn.319510003935669	2490	3	jellies	jelly	NNS
umn.319510003935669	2490	4	may	may	MD
umn.319510003935669	2490	5	be	be	VB
umn.319510003935669	2490	6	prepared	prepare	VBN
umn.319510003935669	2490	7	in	in	IN
umn.319510003935669	2490	8	the	the	DT
umn.319510003935669	2490	9	same	same	JJ
umn.319510003935669	2490	10	manner	manner	NN
umn.319510003935669	2490	11	.	.	.
umn.319510003935669	2491	1	SNOW	SNOW	NNP
umn.319510003935669	2491	2	PUDDING	pudding	NN
umn.319510003935669	2491	3	:	:	:
umn.319510003935669	2491	4	Prepare	prepare	VB
umn.319510003935669	2491	5	the	the	DT
umn.319510003935669	2491	6	lemon	lemon	NN
umn.319510003935669	2491	7	jelly	jelly	NN
umn.319510003935669	2491	8	,	,	,
umn.319510003935669	2491	9	add	add	VB
umn.319510003935669	2491	10	whites	white	NNS
umn.319510003935669	2491	11	of	of	IN
umn.319510003935669	2491	12	3	3	CD
umn.319510003935669	2491	13	eggs	egg	NNS
umn.319510003935669	2491	14	beaten	beat	VBD
umn.319510003935669	2491	15	stiff	stiff	JJ
umn.319510003935669	2491	16	;	;	:
umn.319510003935669	2491	17	beat	beat	NN
umn.319510003935669	2491	18	until	until	IN
umn.319510003935669	2491	19	stiff	stiff	NN
umn.319510003935669	2491	20	enough	enough	RB
umn.319510003935669	2491	21	to	to	TO
umn.319510003935669	2491	22	keep	keep	VB
umn.319510003935669	2491	23	in	in	IN
umn.319510003935669	2491	24	shape	shape	NN
umn.319510003935669	2491	25	;	;	:
umn.319510003935669	2491	26	mould	mould	NN
umn.319510003935669	2491	27	.	.	.
umn.319510003935669	2492	1	Serve	serve	VB
umn.319510003935669	2492	2	with	with	IN
umn.319510003935669	2492	3	sugar	sugar	NN
umn.319510003935669	2492	4	and	and	CC
umn.319510003935669	2492	5	cream	cream	NN
umn.319510003935669	2492	6	.	.	.
umn.319510003935669	2493	1	Other	other	JJ
umn.319510003935669	2493	2	fruit	fruit	NN
umn.319510003935669	2493	3	jellies	jelly	NNS
umn.319510003935669	2493	4	of	of	IN
umn.319510003935669	2493	5	gelatine	gelatine	NN
umn.319510003935669	2493	6	may	may	MD
umn.319510003935669	2493	7	be	be	VB
umn.319510003935669	2493	8	prepared	prepare	VBN
umn.319510003935669	2493	9	in	in	IN
umn.319510003935669	2493	10	the	the	DT
umn.319510003935669	2493	11	same	same	JJ
umn.319510003935669	2493	12	manner	manner	NN
umn.319510003935669	2493	13	.	.	.
umn.319510003935669	2494	1	CHARTREUSE	chartreuse	NN
umn.319510003935669	2494	2	:	:	:
umn.319510003935669	2494	3	Make	make	VB
umn.319510003935669	2494	4	a	a	DT
umn.319510003935669	2494	5	sponge	sponge	NN
umn.319510003935669	2494	6	cake	cake	NN
umn.319510003935669	2494	7	and	and	CC
umn.319510003935669	2494	8	,	,	,
umn.319510003935669	2494	9	when	when	WRB
umn.319510003935669	2494	10	cold	cold	JJ
umn.319510003935669	2494	11	,	,	,
umn.319510003935669	2494	12	cut	cut	VBD
umn.319510003935669	2494	13	out	out	RP
umn.319510003935669	2494	14	the	the	DT
umn.319510003935669	2494	15	centre	centre	NN
umn.319510003935669	2494	16	,	,	,
umn.319510003935669	2494	17	leaving	leave	VBG
umn.319510003935669	2494	18	only	only	RB
umn.319510003935669	2494	19	enough	enough	JJ
umn.319510003935669	2494	20	cake	cake	NN
umn.319510003935669	2494	21	at	at	IN
umn.319510003935669	2494	22	the	the	DT
umn.319510003935669	2494	23	bottom	bottom	NN
umn.319510003935669	2494	24	and	and	CC
umn.319510003935669	2494	25	sides	side	NNS
umn.319510003935669	2494	26	to	to	TO
umn.319510003935669	2494	27	hold	hold	VB
umn.319510003935669	2494	28	the	the	DT
umn.319510003935669	2494	29	jelly	jelly	NN
umn.319510003935669	2494	30	.	.	.
umn.319510003935669	2495	1	Fill	fill	VB
umn.319510003935669	2495	2	the	the	DT
umn.319510003935669	2495	3	centre	centre	NN
umn.319510003935669	2495	4	with	with	IN
umn.319510003935669	2495	5	any	any	DT
umn.319510003935669	2495	6	fruit	fruit	NN
umn.319510003935669	2495	7	jelly	jelly	NN
umn.319510003935669	2495	8	made	make	VBN
umn.319510003935669	2495	9	with	with	IN
umn.319510003935669	2495	10	gelatine	gelatine	NN
umn.319510003935669	2495	11	,	,	,
umn.319510003935669	2495	12	using	use	VBG
umn.319510003935669	2495	13	the	the	DT
umn.319510003935669	2495	14	jelly	jelly	NN
umn.319510003935669	2495	15	when	when	WRB
umn.319510003935669	2495	16	just	just	RB
umn.319510003935669	2495	17	ready	ready	JJ
umn.319510003935669	2495	18	to	to	TO
umn.319510003935669	2495	19	"	"	``
umn.319510003935669	2495	20	form	form	VB
umn.319510003935669	2495	21	"	"	''
umn.319510003935669	2495	22	.	.	.
umn.319510003935669	2496	1	Set	set	VB
umn.319510003935669	2496	2	the	the	DT
umn.319510003935669	2496	3	cake	cake	NN
umn.319510003935669	2496	4	to	to	TO
umn.319510003935669	2496	5	cool	cool	VB
umn.319510003935669	2496	6	.	.	.
umn.319510003935669	2497	1	To	to	TO
umn.319510003935669	2497	2	serve	serve	VB
umn.319510003935669	2497	3	,	,	,
umn.319510003935669	2497	4	cover	cover	VB
umn.319510003935669	2497	5	the	the	DT
umn.319510003935669	2497	6	top	top	NN
umn.319510003935669	2497	7	with	with	IN
umn.319510003935669	2497	8	frosting	frosting	NN
umn.319510003935669	2497	9	,	,	,
umn.319510003935669	2497	10	or	or	CC
umn.319510003935669	2497	11	with	with	IN
umn.319510003935669	2497	12	a	a	DT
umn.319510003935669	2497	13	mixture	mixture	NN
umn.319510003935669	2497	14	of	of	IN
umn.319510003935669	2497	15	1	1	CD
umn.319510003935669	2497	16	c.	c.	NN
umn.319510003935669	2497	17	thick	thick	JJ
umn.319510003935669	2497	18	cream	cream	NN
umn.319510003935669	2497	19	,	,	,
umn.319510003935669	2497	20	1	1	CD
umn.319510003935669	2497	21	c.	c.	NN
umn.319510003935669	2497	22	milk	milk	NN
umn.319510003935669	2497	23	,	,	,
umn.319510003935669	2497	24	beaten	beat	VBN
umn.319510003935669	2497	25	,	,	,
umn.319510003935669	2497	26	until	until	IN
umn.319510003935669	2497	27	stiff	stiff	JJ
umn.319510003935669	2497	28	,	,	,
umn.319510003935669	2497	29	with	with	IN
umn.319510003935669	2497	30	1.4	1.4	CD
umn.319510003935669	2497	31	c.	c.	NNP
umn.319510003935669	2497	32	confectioner	confectioner	NN
umn.319510003935669	2497	33	's	's	POS
umn.319510003935669	2497	34	sugar	sugar	NN
umn.319510003935669	2497	35	;	;	:
umn.319510003935669	2497	36	season	season	NN
umn.319510003935669	2497	37	with	with	IN
umn.319510003935669	2497	38	vanilla	vanilla	NN
umn.319510003935669	2497	39	,	,	,
umn.319510003935669	2497	40	or	or	CC
umn.319510003935669	2497	41	other	other	JJ
umn.319510003935669	2497	42	desired	desire	VBN
umn.319510003935669	2497	43	flavoring	flavoring	NN
umn.319510003935669	2497	44	.	.	.
umn.319510003935669	2498	1	PICKLES	pickle	NNS
umn.319510003935669	2498	2	AND	and	CC
umn.319510003935669	2498	3	RELISHES	relish	NNS
umn.319510003935669	2498	4	.	.	.
umn.319510003935669	2499	1	SWEET	SWEET	NNP
umn.319510003935669	2499	2	PICKLED	PICKLED	NNP
umn.319510003935669	2499	3	PEACHES	peach	NNS
umn.319510003935669	2499	4	:	:	:
umn.319510003935669	2499	5	1	1	CD
umn.319510003935669	2499	6	qt	qt	NN
umn.319510003935669	2499	7	.	.	.
umn.319510003935669	2500	1	vinegar	vinegar	NN
umn.319510003935669	2500	2	,	,	,
umn.319510003935669	2500	3	4	4	CD
umn.319510003935669	2500	4	lbs	lb	NNS
umn.319510003935669	2500	5	.	.	.
umn.319510003935669	2501	1	sugar	sugar	NNP
umn.319510003935669	2501	2	,	,	,
umn.319510003935669	2501	3	1	1	CD
umn.319510003935669	2501	4	oz	oz	CD
umn.319510003935669	2501	5	.	.	.
umn.319510003935669	2502	1	stick	stick	NNP
umn.319510003935669	2502	2	cinnamon	cinnamon	NN
umn.319510003935669	2502	3	,	,	,
umn.319510003935669	2502	4	1	1	CD
umn.319510003935669	2502	5	-	-	SYM
umn.319510003935669	2502	6	2	2	CD
umn.319510003935669	2502	7	oz	oz	NN
umn.319510003935669	2502	8	.	.	.
umn.319510003935669	2503	1	whole	whole	JJ
umn.319510003935669	2503	2	cloves	clove	NNS
umn.319510003935669	2503	3	.	.	.
umn.319510003935669	2504	1	Prepare	prepare	VB
umn.319510003935669	2504	2	fruit	fruit	NN
umn.319510003935669	2504	3	as	as	IN
umn.319510003935669	2504	4	for	for	IN
umn.319510003935669	2504	5	canning	canning	NN
umn.319510003935669	2504	6	.	.	.
umn.319510003935669	2505	1	Boil	boil	VB
umn.319510003935669	2505	2	vinegar	vinegar	NN
umn.319510003935669	2505	3	and	and	CC
umn.319510003935669	2505	4	sugar	sugar	NN
umn.319510003935669	2505	5	together	together	RB
umn.319510003935669	2505	6	for	for	IN
umn.319510003935669	2505	7	five	five	CD
umn.319510003935669	2505	8	minutes	minute	NNS
umn.319510003935669	2505	9	.	.	.
umn.319510003935669	2506	1	Tie	tie	VB
umn.319510003935669	2506	2	the	the	DT
umn.319510003935669	2506	3	spices	spice	NNS
umn.319510003935669	2506	4	in	in	IN
umn.319510003935669	2506	5	a	a	DT
umn.319510003935669	2506	6	cheesecloth	cheesecloth	NN
umn.319510003935669	2506	7	bag	bag	NN
umn.319510003935669	2506	8	,	,	,
umn.319510003935669	2506	9	and	and	CC
umn.319510003935669	2506	10	cook	cook	VB
umn.319510003935669	2506	11	in	in	IN
umn.319510003935669	2506	12	the	the	DT
umn.319510003935669	2506	13	syrup	syrup	NN
umn.319510003935669	2506	14	,	,	,
umn.319510003935669	2506	15	skimming	skim	VBG
umn.319510003935669	2506	16	,	,	,
umn.319510003935669	2506	17	if	if	IN
umn.319510003935669	2506	18	necessary	necessary	JJ
umn.319510003935669	2506	19	.	.	.
umn.319510003935669	2507	1	Place	place	VB
umn.319510003935669	2507	2	a	a	DT
umn.319510003935669	2507	3	few	few	JJ
umn.319510003935669	2507	4	of	of	IN
umn.319510003935669	2507	5	the	the	DT
umn.319510003935669	2507	6	peaches	peach	NNS
umn.319510003935669	2507	7	at	at	IN
umn.319510003935669	2507	8	a	a	DT
umn.319510003935669	2507	9	time	time	NN
umn.319510003935669	2507	10	in	in	IN
umn.319510003935669	2507	11	the	the	DT
umn.319510003935669	2507	12	syrup	syrup	NN
umn.319510003935669	2507	13	,	,	,
umn.319510003935669	2507	14	and	and	CC
umn.319510003935669	2507	15	cook	cook	VB
umn.319510003935669	2507	16	until	until	IN
umn.319510003935669	2507	17	sufficiently	sufficiently	RB
umn.319510003935669	2507	18	soft	soft	JJ
umn.319510003935669	2507	19	.	.	.
umn.319510003935669	2508	1	Put	put	VB
umn.319510003935669	2508	2	the	the	DT
umn.319510003935669	2508	3	fruit	fruit	NN
umn.319510003935669	2508	4	into	into	IN
umn.319510003935669	2508	5	sterilized	sterilize	VBN
umn.319510003935669	2508	6	jars	jar	NNS
umn.319510003935669	2508	7	,	,	,
umn.319510003935669	2508	8	fill	fill	VB
umn.319510003935669	2508	9	,	,	,
umn.319510003935669	2508	10	to	to	IN
umn.319510003935669	2508	11	overflowing	overflow	VBG
umn.319510003935669	2508	12	,	,	,
umn.319510003935669	2508	13	with	with	IN
umn.319510003935669	2508	14	syrup	syrup	NN
umn.319510003935669	2508	15	.	.	.
umn.319510003935669	2509	1	Close	close	JJ
umn.319510003935669	2509	2	jars	jar	NNS
umn.319510003935669	2509	3	according	accord	VBG
umn.319510003935669	2509	4	to	to	IN
umn.319510003935669	2509	5	directions	direction	NNS
umn.319510003935669	2509	6	for	for	IN
umn.319510003935669	2509	7	hermetical	hermetical	JJ
umn.319510003935669	2509	8	sealing	sealing	NN
umn.319510003935669	2509	9	.	.	.
umn.319510003935669	2510	1	These	these	DT
umn.319510003935669	2510	2	proportions	proportion	NNS
umn.319510003935669	2510	3	are	be	VBP
umn.319510003935669	2510	4	sufficient	sufficient	JJ
umn.319510003935669	2510	5	for	for	IN
umn.319510003935669	2510	6	seven	seven	CD
umn.319510003935669	2510	7	pounds	pound	NNS
umn.319510003935669	2510	8	of	of	IN
umn.319510003935669	2510	9	fruit	fruit	NN
umn.319510003935669	2510	10	.	.	.
umn.319510003935669	2511	1	Pears	pear	NNS
umn.319510003935669	2511	2	,	,	,
umn.319510003935669	2511	3	plums	plum	NNS
umn.319510003935669	2511	4	,	,	,
umn.319510003935669	2511	5	apricots	apricot	NNS
umn.319510003935669	2511	6	,	,	,
umn.319510003935669	2511	7	sweet	sweet	JJ
umn.319510003935669	2511	8	apples	apple	NNS
umn.319510003935669	2511	9	,	,	,
umn.319510003935669	2511	10	or	or	CC
umn.319510003935669	2511	11	other	other	JJ
umn.319510003935669	2511	12	suitable	suitable	JJ
umn.319510003935669	2511	13	fruits	fruit	NNS
umn.319510003935669	2511	14	,	,	,
umn.319510003935669	2511	15	and	and	CC
umn.319510003935669	2511	16	the	the	DT
umn.319510003935669	2511	17	rind	rind	NN
umn.319510003935669	2511	18	of	of	IN
umn.319510003935669	2511	19	watermelons	watermelon	NNS
umn.319510003935669	2511	20	and	and	CC
umn.319510003935669	2511	21	muskmelons	muskmelon	NNS
umn.319510003935669	2511	22	,	,	,
umn.319510003935669	2511	23	may	may	MD
umn.319510003935669	2511	24	be	be	VB
umn.319510003935669	2511	25	used	use	VBN
umn.319510003935669	2511	26	instead	instead	RB
umn.319510003935669	2511	27	of	of	IN
umn.319510003935669	2511	28	peaches	peach	NNS
umn.319510003935669	2511	29	.	.	.
umn.319510003935669	2512	1	CHOW	CHOW	NNP
umn.319510003935669	2512	2	-	-	HYPH
umn.319510003935669	2512	3	CHOW	CHOW	NNP
umn.319510003935669	2512	4	:	:	:
umn.319510003935669	2512	5	1	1	CD
umn.319510003935669	2512	6	pk	pk	NNP
umn.319510003935669	2512	7	.	.	.
umn.319510003935669	2513	1	green	green	JJ
umn.319510003935669	2513	2	tomatoes	tomato	NNS
umn.319510003935669	2513	3	,	,	,
umn.319510003935669	2513	4	1	1	CD
umn.319510003935669	2513	5	bunch	bunch	NN
umn.319510003935669	2513	6	celery	celery	NN
umn.319510003935669	2513	7	,	,	,
umn.319510003935669	2513	8	6	6	CD
umn.319510003935669	2513	9	small	small	JJ
umn.319510003935669	2513	10	onions	onion	NNS
umn.319510003935669	2513	11	,	,	,
umn.319510003935669	2513	12	2	2	CD
umn.319510003935669	2513	13	green	green	JJ
umn.319510003935669	2513	14	peppers	pepper	NNS
umn.319510003935669	2513	15	,	,	,
umn.319510003935669	2513	16	2	2	CD
umn.319510003935669	2513	17	lbs	lb	NNS
umn.319510003935669	2513	18	.	.	.
umn.319510003935669	2514	1	brown	brown	JJ
umn.319510003935669	2514	2	sugar	sugar	NNP
umn.319510003935669	2514	3	,	,	,
umn.319510003935669	2514	4	1	1	CD
umn.319510003935669	2514	5	tbsp	tbsp	NN
umn.319510003935669	2514	6	.	.	.
umn.319510003935669	2515	1	allspice	allspice	NN
umn.319510003935669	2515	2	,	,	,
umn.319510003935669	2515	3	1	1	CD
umn.319510003935669	2515	4	tbsp	tbsp	NN
umn.319510003935669	2515	5	.	.	.
umn.319510003935669	2516	1	cloves	clove	NNS
umn.319510003935669	2516	2	,	,	,
umn.319510003935669	2516	3	1	1	CD
umn.319510003935669	2516	4	tbsp	tbsp	NN
umn.319510003935669	2516	5	.	.	.
umn.319510003935669	2517	1	cinnamon	cinnamon	NN
umn.319510003935669	2517	2	,	,	,
umn.319510003935669	2517	3	1	1	CD
umn.319510003935669	2517	4	tbsp	tbsp	NN
umn.319510003935669	2517	5	.	.	.
umn.319510003935669	2518	1	pepper	pepper	NN
umn.319510003935669	2518	2	,	,	,
umn.319510003935669	2518	3	salt	salt	NN
umn.319510003935669	2518	4	,	,	,
umn.319510003935669	2518	5	2	2	CD
umn.319510003935669	2518	6	to	to	TO
umn.319510003935669	2518	7	3	3	CD
umn.319510003935669	2518	8	qts	qt	NNS
umn.319510003935669	2518	9	.	.	.
umn.319510003935669	2519	1	of	of	IN
umn.319510003935669	2519	2	vinegar	vinegar	NN
umn.319510003935669	2519	3	.	.	.
umn.319510003935669	2520	1	Wash	wash	VB
umn.319510003935669	2520	2	tomatoes	tomato	NNS
umn.319510003935669	2520	3	,	,	,
umn.319510003935669	2520	4	remove	remove	VB
umn.319510003935669	2520	5	hard	hard	JJ
umn.319510003935669	2520	6	piece	piece	NN
umn.319510003935669	2520	7	at	at	IN
umn.319510003935669	2520	8	stem	stem	NN
umn.319510003935669	2520	9	end	end	NN
umn.319510003935669	2520	10	,	,	,
umn.319510003935669	2520	11	and	and	CC
umn.319510003935669	2520	12	slice	slice	VB
umn.319510003935669	2520	13	them	-PRON-	PRP
umn.319510003935669	2520	14	.	.	.
umn.319510003935669	2521	1	Arrange	arrange	VB
umn.319510003935669	2521	2	in	in	IN
umn.319510003935669	2521	3	layers	layer	NNS
umn.319510003935669	2521	4	,	,	,
umn.319510003935669	2521	5	covering	cover	VBG
umn.319510003935669	2521	6	each	each	DT
umn.319510003935669	2521	7	layer	layer	NN
umn.319510003935669	2521	8	with	with	IN
umn.319510003935669	2521	9	salt	salt	NN
umn.319510003935669	2521	10	;	;	:
umn.319510003935669	2521	11	let	let	VB
umn.319510003935669	2521	12	stand	stand	VB
umn.319510003935669	2521	13	24	24	CD
umn.319510003935669	2521	14	hours	hour	NNS
umn.319510003935669	2521	15	,	,	,
umn.319510003935669	2521	16	then	then	RB
umn.319510003935669	2521	17	drain	drain	VB
umn.319510003935669	2521	18	off	off	IN
umn.319510003935669	2521	19	the	the	DT
umn.319510003935669	2521	20	salt	salt	NN
umn.319510003935669	2521	21	liquid	liquid	NN
umn.319510003935669	2521	22	,	,	,
umn.319510003935669	2521	23	and	and	CC
umn.319510003935669	2521	24	rinse	rinse	VB
umn.319510003935669	2521	25	in	in	IN
umn.319510003935669	2521	26	fresh	fresh	JJ
umn.319510003935669	2521	27	,	,	,
umn.319510003935669	2521	28	cold	cold	JJ
umn.319510003935669	2521	29	water	water	NN
umn.319510003935669	2521	30	.	.	.
umn.319510003935669	2522	1	Chop	chop	VB
umn.319510003935669	2522	2	the	the	DT
umn.319510003935669	2522	3	tomatoes	tomato	NNS
umn.319510003935669	2522	4	,	,	,
umn.319510003935669	2522	5	celery	celery	NN
umn.319510003935669	2522	6	,	,	,
umn.319510003935669	2522	7	onions	onion	NNS
umn.319510003935669	2522	8	,	,	,
umn.319510003935669	2522	9	and	and	CC
umn.319510003935669	2522	10	132	132	CD
umn.319510003935669	2522	11	DOMESTIC	domestic	JJ
umn.319510003935669	2522	12	SCIENCE	science	NN
umn.319510003935669	2522	13	peppers	pepper	NNS
umn.319510003935669	2522	14	fine	fine	RB
umn.319510003935669	2522	15	;	;	:
umn.319510003935669	2522	16	put	put	VB
umn.319510003935669	2522	17	them	-PRON-	PRP
umn.319510003935669	2522	18	into	into	IN
umn.319510003935669	2522	19	a	a	DT
umn.319510003935669	2522	20	preserving	preserve	VBG
umn.319510003935669	2522	21	kettle	kettle	NN
umn.319510003935669	2522	22	with	with	IN
umn.319510003935669	2522	23	the	the	DT
umn.319510003935669	2522	24	sug	sug	NN
umn.319510003935669	2522	25	:	:	:
umn.319510003935669	2522	26	ar	ar	NNP
umn.319510003935669	2522	27	,	,	,
umn.319510003935669	2522	28	spices	spice	NNS
umn.319510003935669	2522	29	,	,	,
umn.319510003935669	2522	30	and	and	CC
umn.319510003935669	2522	31	vinegar	vinegar	NN
umn.319510003935669	2522	32	.	.	.
umn.319510003935669	2523	1	Heat	heat	VB
umn.319510003935669	2523	2	to	to	IN
umn.319510003935669	2523	3	boiling	boiling	NN
umn.319510003935669	2523	4	point	point	NN
umn.319510003935669	2523	5	,	,	,
umn.319510003935669	2523	6	then	then	RB
umn.319510003935669	2523	7	cook	cook	VB
umn.319510003935669	2523	8	slowly	slowly	RB
umn.319510003935669	2523	9	2	2	CD
umn.319510003935669	2523	10	hrs	hrs	NN
umn.319510003935669	2523	11	.	.	.
umn.319510003935669	2523	12	,	,	,
umn.319510003935669	2523	13	and	and	CC
umn.319510003935669	2523	14	cover	cover	VBP
umn.319510003935669	2523	15	.	.	.
umn.319510003935669	2524	1	Cabbage	cabbage	NN
umn.319510003935669	2524	2	may	may	MD
umn.319510003935669	2524	3	be	be	VB
umn.319510003935669	2524	4	used	use	VBN
umn.319510003935669	2524	5	instead	instead	RB
umn.319510003935669	2524	6	of	of	IN
umn.319510003935669	2524	7	celery	celery	NN
umn.319510003935669	2524	8	.	.	.
umn.319510003935669	2525	1	Jams	jam	NNS
umn.319510003935669	2525	2	.	.	.
umn.319510003935669	2526	1	Jams	jam	NNS
umn.319510003935669	2526	2	are	be	VBP
umn.319510003935669	2526	3	usually	usually	RB
umn.319510003935669	2526	4	made	make	VBN
umn.319510003935669	2526	5	of	of	IN
umn.319510003935669	2526	6	small	small	JJ
umn.319510003935669	2526	7	fruits	fruit	NNS
umn.319510003935669	2526	8	or	or	CC
umn.319510003935669	2526	9	berries	berry	NNS
umn.319510003935669	2526	10	;	;	:
umn.319510003935669	2526	11	but	but	CC
umn.319510003935669	2526	12	large	large	JJ
umn.319510003935669	2526	13	fruits	fruit	NNS
umn.319510003935669	2526	14	may	may	MD
umn.319510003935669	2526	15	be	be	VB
umn.319510003935669	2526	16	used	use	VBN
umn.319510003935669	2526	17	by	by	IN
umn.319510003935669	2526	18	cutting	cut	VBG
umn.319510003935669	2526	19	fine	fine	NN
umn.319510003935669	2526	20	.	.	.
umn.319510003935669	2527	1	Prepare	prepare	VB
umn.319510003935669	2527	2	the	the	DT
umn.319510003935669	2527	3	fruits	fruit	NNS
umn.319510003935669	2527	4	,	,	,
umn.319510003935669	2527	5	and	and	CC
umn.319510003935669	2527	6	weigh	weigh	VB
umn.319510003935669	2527	7	,	,	,
umn.319510003935669	2527	8	using	use	VBG
umn.319510003935669	2527	9	equal	equal	JJ
umn.319510003935669	2527	10	weights	weight	NNS
umn.319510003935669	2527	11	of	of	IN
umn.319510003935669	2527	12	fruit	fruit	NN
umn.319510003935669	2527	13	and	and	CC
umn.319510003935669	2527	14	sugar	sugar	NN
umn.319510003935669	2527	15	,	,	,
umn.319510003935669	2527	16	with	with	IN
umn.319510003935669	2527	17	tart	tart	JJ
umn.319510003935669	2527	18	fruits	fruit	NNS
umn.319510003935669	2527	19	;	;	:
umn.319510003935669	2527	20	and	and	CC
umn.319510003935669	2527	21	three	three	CD
umn.319510003935669	2527	22	-	-	HYPH
umn.319510003935669	2527	23	fourths	fourth	NNS
umn.319510003935669	2527	24	the	the	DT
umn.319510003935669	2527	25	weight	weight	NN
umn.319510003935669	2527	26	of	of	IN
umn.319510003935669	2527	27	the	the	DT
umn.319510003935669	2527	28	fruit	fruit	NN
umn.319510003935669	2527	29	,	,	,
umn.319510003935669	2527	30	in	in	IN
umn.319510003935669	2527	31	sugar	sugar	NN
umn.319510003935669	2527	32	,	,	,
umn.319510003935669	2527	33	for	for	IN
umn.319510003935669	2527	34	sweet	sweet	JJ
umn.319510003935669	2527	35	fruits	fruit	NNS
umn.319510003935669	2527	36	.	.	.
umn.319510003935669	2528	1	Cook	cook	VB
umn.319510003935669	2528	2	the	the	DT
umn.319510003935669	2528	3	fruits	fruit	NNS
umn.319510003935669	2528	4	in	in	IN
umn.319510003935669	2528	5	clear	clear	JJ
umn.319510003935669	2528	6	water	water	NN
umn.319510003935669	2528	7	,	,	,
umn.319510003935669	2528	8	mashing	mash	VBG
umn.319510003935669	2528	9	while	while	IN
umn.319510003935669	2528	10	they	-PRON-	PRP
umn.319510003935669	2528	11	are	be	VBP
umn.319510003935669	2528	12	heating	heat	VBG
umn.319510003935669	2528	13	,	,	,
umn.319510003935669	2528	14	stirring	stir	VBG
umn.319510003935669	2528	15	to	to	IN
umn.319510003935669	2528	16	the	the	DT
umn.319510003935669	2528	17	bottom	bottom	NN
umn.319510003935669	2528	18	,	,	,
umn.319510003935669	2528	19	frequently	frequently	RB
umn.319510003935669	2528	20	.	.	.
umn.319510003935669	2529	1	Cook	cook	VB
umn.319510003935669	2529	2	until	until	IN
umn.319510003935669	2529	3	the	the	DT
umn.319510003935669	2529	4	fruit	fruit	NN
umn.319510003935669	2529	5	is	be	VBZ
umn.319510003935669	2529	6	very	very	RB
umn.319510003935669	2529	7	soft	soft	JJ
umn.319510003935669	2529	8	.	.	.
umn.319510003935669	2530	1	Heat	heat	VB
umn.319510003935669	2530	2	the	the	DT
umn.319510003935669	2530	3	sugar	sugar	NN
umn.319510003935669	2530	4	in	in	IN
umn.319510003935669	2530	5	a	a	DT
umn.319510003935669	2530	6	pan	pan	NN
umn.319510003935669	2530	7	set	set	NN
umn.319510003935669	2530	8	over	over	RP
umn.319510003935669	2530	9	a	a	DT
umn.319510003935669	2530	10	vessel	vessel	NN
umn.319510003935669	2530	11	of	of	IN
umn.319510003935669	2530	12	hot	hot	JJ
umn.319510003935669	2530	13	water	water	NN
umn.319510003935669	2530	14	.	.	.
umn.319510003935669	2531	1	When	when	WRB
umn.319510003935669	2531	2	the	the	DT
umn.319510003935669	2531	3	sugar	sugar	NN
umn.319510003935669	2531	4	is	be	VBZ
umn.319510003935669	2531	5	thoroughly	thoroughly	RB
umn.319510003935669	2531	6	heated	heat	VBN
umn.319510003935669	2531	7	,	,	,
umn.319510003935669	2531	8	add	add	VB
umn.319510003935669	2531	9	it	-PRON-	PRP
umn.319510003935669	2531	10	to	to	IN
umn.319510003935669	2531	11	the	the	DT
umn.319510003935669	2531	12	fruit	fruit	NN
umn.319510003935669	2531	13	,	,	,
umn.319510003935669	2531	14	and	and	CC
umn.319510003935669	2531	15	cook	cook	VB
umn.319510003935669	2531	16	20	20	CD
umn.319510003935669	2531	17	min	min	NN
umn.319510003935669	2531	18	.	.	NNP
umn.319510003935669	2531	19	,	,	,
umn.319510003935669	2531	20	to	to	TO
umn.319510003935669	2531	21	thicken	thicken	VB
umn.319510003935669	2531	22	the	the	DT
umn.319510003935669	2531	23	jam	jam	NN
umn.319510003935669	2531	24	.	.	.
umn.319510003935669	2532	1	Place	place	NN
umn.319510003935669	2532	2	in	in	IN
umn.319510003935669	2532	3	tumblers	tumbler	NNS
umn.319510003935669	2532	4	or	or	CC
umn.319510003935669	2532	5	jars	jar	NNS
umn.319510003935669	2532	6	,	,	,
umn.319510003935669	2532	7	cool	cool	JJ
umn.319510003935669	2532	8	,	,	,
umn.319510003935669	2532	9	and	and	CC
umn.319510003935669	2532	10	cover	cover	VBP
umn.319510003935669	2532	11	closely	closely	RB
umn.319510003935669	2532	12	,	,	,
umn.319510003935669	2532	13	as	as	IN
umn.319510003935669	2532	14	for	for	IN
umn.319510003935669	2532	15	jellies	jelly	NNS
umn.319510003935669	2532	16	.	.	.
umn.319510003935669	2533	1	No	no	DT
umn.319510003935669	2533	2	separate	separate	JJ
umn.319510003935669	2533	3	recipes	recipe	NNS
umn.319510003935669	2533	4	are	be	VBP
umn.319510003935669	2533	5	necessary	necessary	JJ
umn.319510003935669	2533	6	for	for	IN
umn.319510003935669	2533	7	jams	jam	NNS
umn.319510003935669	2533	8	.	.	.
umn.319510003935669	2534	1	MISCELLANEOUS	MISCELLANEOUS	NNP
umn.319510003935669	2534	2	.	.	.
umn.319510003935669	2535	1	BUTTER	butter	NN
umn.319510003935669	2535	2	(	(	-LRB-
umn.319510003935669	2535	3	experiment	experiment	NN
umn.319510003935669	2535	4	)	)	-RRB-
umn.319510003935669	2535	5	:	:	:
umn.319510003935669	2535	6	1	1	CD
umn.319510003935669	2535	7	-	-	SYM
umn.319510003935669	2535	8	2	2	CD
umn.319510003935669	2535	9	c.	c.	NN
umn.319510003935669	2535	10	cream	cream	NN
umn.319510003935669	2535	11	,	,	,
umn.319510003935669	2535	12	sweet	sweet	JJ
umn.319510003935669	2535	13	or	or	CC
umn.319510003935669	2535	14	sour	sour	JJ
umn.319510003935669	2535	15	;	;	:
umn.319510003935669	2535	16	1.8	1.8	CD
umn.319510003935669	2535	17	Shake	shake	VB
umn.319510003935669	2535	18	the	the	DT
umn.319510003935669	2535	19	cream	cream	NN
umn.319510003935669	2535	20	in	in	IN
umn.319510003935669	2535	21	a	a	DT
umn.319510003935669	2535	22	wide	wide	JJ
umn.319510003935669	2535	23	-	-	HYPH
umn.319510003935669	2535	24	mouthed	mouthed	JJ
umn.319510003935669	2535	25	bottle	bottle	NN
umn.319510003935669	2535	26	tightly	tightly	RB
umn.319510003935669	2535	27	corked	cork	VBN
umn.319510003935669	2535	28	;	;	:
umn.319510003935669	2535	29	or	or	CC
umn.319510003935669	2535	30	stir	stir	VB
umn.319510003935669	2535	31	in	in	IN
umn.319510003935669	2535	32	a	a	DT
umn.319510003935669	2535	33	bowl	bowl	NN
umn.319510003935669	2535	34	,	,	,
umn.319510003935669	2535	35	beating	beat	VBG
umn.319510003935669	2535	36	with	with	IN
umn.319510003935669	2535	37	a	a	DT
umn.319510003935669	2535	38	Dover	Dover	NNP
umn.319510003935669	2535	39	egg	egg	NN
umn.319510003935669	2535	40	-	-	HYPH
umn.319510003935669	2535	41	beater	beater	NN
umn.319510003935669	2535	42	,	,	,
umn.319510003935669	2535	43	un-	un-	JJ
umn.319510003935669	2535	44	til	til	IN
umn.319510003935669	2535	45	the	the	DT
umn.319510003935669	2535	46	butter	butter	NN
umn.319510003935669	2535	47	fat	fat	NN
umn.319510003935669	2535	48	separates	separate	VBZ
umn.319510003935669	2535	49	from	from	IN
umn.319510003935669	2535	50	the	the	DT
umn.319510003935669	2535	51	liquid	liquid	JJ
umn.319510003935669	2535	52	part	part	NN
umn.319510003935669	2535	53	of	of	IN
umn.319510003935669	2535	54	the	the	DT
umn.319510003935669	2535	55	milk	milk	NN
umn.319510003935669	2535	56	.	.	.
umn.319510003935669	2536	1	Continue	continue	VB
umn.319510003935669	2536	2	shaking	shake	VBG
umn.319510003935669	2536	3	or	or	CC
umn.319510003935669	2536	4	beating	beating	NN
umn.319510003935669	2536	5	until	until	IN
umn.319510003935669	2536	6	the	the	DT
umn.319510003935669	2536	7	particles	particle	NNS
umn.319510003935669	2536	8	of	of	IN
umn.319510003935669	2536	9	butter	butter	NN
umn.319510003935669	2536	10	col	col	NNP
umn.319510003935669	2536	11	.	.	NNP
umn.319510003935669	2536	12	lect	lect	NNP
umn.319510003935669	2536	13	in	in	IN
umn.319510003935669	2536	14	little	little	JJ
umn.319510003935669	2536	15	balls	ball	NNS
umn.319510003935669	2536	16	,	,	,
umn.319510003935669	2536	17	and	and	CC
umn.319510003935669	2536	18	then	then	RB
umn.319510003935669	2536	19	into	into	IN
umn.319510003935669	2536	20	one	one	CD
umn.319510003935669	2536	21	large	large	JJ
umn.319510003935669	2536	22	mass	mass	NN
umn.319510003935669	2536	23	.	.	.
umn.319510003935669	2537	1	Remove	remove	VB
umn.319510003935669	2537	2	the	the	DT
umn.319510003935669	2537	3	mass	mass	NN
umn.319510003935669	2537	4	from	from	IN
umn.319510003935669	2537	5	the	the	DT
umn.319510003935669	2537	6	milk	milk	NN
umn.319510003935669	2537	7	,	,	,
umn.319510003935669	2537	8	place	place	VB
umn.319510003935669	2537	9	it	-PRON-	PRP
umn.319510003935669	2537	10	in	in	IN
umn.319510003935669	2537	11	a	a	DT
umn.319510003935669	2537	12	wooden	wooden	JJ
umn.319510003935669	2537	13	bowl	bowl	NN
umn.319510003935669	2537	14	and	and	CC
umn.319510003935669	2537	15	wash	wash	VB
umn.319510003935669	2537	16	it	-PRON-	PRP
umn.319510003935669	2537	17	in	in	IN
umn.319510003935669	2537	18	several	several	JJ
umn.319510003935669	2537	19	waters	water	NNS
umn.319510003935669	2537	20	,	,	,
umn.319510003935669	2537	21	using	use	VBG
umn.319510003935669	2537	22	a	a	DT
umn.319510003935669	2537	23	wooden	wooden	JJ
umn.319510003935669	2537	24	ladle	ladle	NN
umn.319510003935669	2537	25	,	,	,
umn.319510003935669	2537	26	until	until	IN
umn.319510003935669	2537	27	the	the	DT
umn.319510003935669	2537	28	water	water	NN
umn.319510003935669	2537	29	is	be	VBZ
umn.319510003935669	2537	30	quite	quite	RB
umn.319510003935669	2537	31	clear	clear	JJ
umn.319510003935669	2537	32	.	.	.
umn.319510003935669	2538	1	Drain	drain	VB
umn.319510003935669	2538	2	off	off	IN
umn.319510003935669	2538	3	the	the	DT
umn.319510003935669	2538	4	water	water	NN
umn.319510003935669	2538	5	,	,	,
umn.319510003935669	2538	6	sprinkle	sprinkle	VB
umn.319510003935669	2538	7	in	in	RP
umn.319510003935669	2538	8	the	the	DT
umn.319510003935669	2538	9	salt	salt	NN
umn.319510003935669	2538	10	,	,	,
umn.319510003935669	2538	11	and	and	CC
umn.319510003935669	2538	12	work	work	VB
umn.319510003935669	2538	13	the	the	DT
umn.319510003935669	2538	14	salt	salt	NN
umn.319510003935669	2538	15	into	into	IN
umn.319510003935669	2538	16	the	the	DT
umn.319510003935669	2538	17	butter	butter	NN
umn.319510003935669	2538	18	and	and	CC
umn.319510003935669	2538	19	much	much	JJ
umn.319510003935669	2538	20	of	of	IN
umn.319510003935669	2538	21	the	the	DT
umn.319510003935669	2538	22	water	water	NN
umn.319510003935669	2538	23	out	out	IN
umn.319510003935669	2538	24	of	of	IN
umn.319510003935669	2538	25	the	the	DT
umn.319510003935669	2538	26	butter	butter	NN
umn.319510003935669	2538	27	at	at	IN
umn.319510003935669	2538	28	the	the	DT
umn.319510003935669	2538	29	same	same	JJ
umn.319510003935669	2538	30	time	time	NN
umn.319510003935669	2538	31	,	,	,
umn.319510003935669	2538	32	using	use	VBG
umn.319510003935669	2538	33	the	the	DT
umn.319510003935669	2538	34	ladle	ladle	NN
umn.319510003935669	2538	35	.	.	.
umn.319510003935669	2539	1	Make	make	VB
umn.319510003935669	2539	2	up	up	RP
umn.319510003935669	2539	3	into	into	IN
umn.319510003935669	2539	4	a	a	DT
umn.319510003935669	2539	5	round	round	JJ
umn.319510003935669	2539	6	ball	ball	NN
umn.319510003935669	2539	7	,	,	,
umn.319510003935669	2539	8	place	place	NN
umn.319510003935669	2539	9	on	on	IN
umn.319510003935669	2539	10	a	a	DT
umn.319510003935669	2539	11	butter	butter	NN
umn.319510003935669	2539	12	dish	dish	NN
umn.319510003935669	2539	13	,	,	,
umn.319510003935669	2539	14	and	and	CC
umn.319510003935669	2539	15	shape	shape	NN
umn.319510003935669	2539	16	to	to	TO
umn.319510003935669	2539	17	suit	suit	VB
umn.319510003935669	2539	18	the	the	DT
umn.319510003935669	2539	19	fancy	fancy	NN
umn.319510003935669	2539	20	.	.	.
umn.319510003935669	2540	1	NUTMEG	NUTMEG	NNP
umn.319510003935669	2540	2	SAUCE	SAUCE	NNP
umn.319510003935669	2540	3	:	:	:
umn.319510003935669	2540	4	1	1	CD
umn.319510003935669	2540	5	tbsp	tbsp	NN
umn.319510003935669	2540	6	.	.	.
umn.319510003935669	2541	1	cornstarch	cornstarch	NN
umn.319510003935669	2541	2	,	,	,
umn.319510003935669	2541	3	1	1	CD
umn.319510003935669	2541	4	-	-	SYM
umn.319510003935669	2541	5	2	2	CD
umn.319510003935669	2541	6	c.	c.	NN
umn.319510003935669	2541	7	sugar	sugar	NN
umn.319510003935669	2541	8	,	,	,
umn.319510003935669	2541	9	1	1	CD
umn.319510003935669	2541	10	1	1	CD
umn.319510003935669	2541	11	-	-	SYM
umn.319510003935669	2541	12	2	2	CD
umn.319510003935669	2541	13	tbsp	tbsp	NN
umn.319510003935669	2541	14	.	.	.
umn.319510003935669	2542	1	flour	flour	NN
umn.319510003935669	2542	2	,	,	,
umn.319510003935669	2542	3	1	1	CD
umn.319510003935669	2542	4	tbsp	tbsp	NN
umn.319510003935669	2542	5	.	.	.
umn.319510003935669	2543	1	butter	butter	NN
umn.319510003935669	2543	2	,	,	,
umn.319510003935669	2543	3	1	1	CD
umn.319510003935669	2543	4	c.	c.	NN
umn.319510003935669	2543	5	boiling	boiling	NN
umn.319510003935669	2543	6	water	water	NN
umn.319510003935669	2543	7	,	,	,
umn.319510003935669	2543	8	1	1	CD
umn.319510003935669	2543	9	-	-	SYM
umn.319510003935669	2543	10	8	8	CD
umn.319510003935669	2543	11	tsp	tsp	NN
umn.319510003935669	2543	12	.	.	.
umn.319510003935669	2544	1	nutmeg	nutmeg	NNP
umn.319510003935669	2544	2	.	.	.
umn.319510003935669	2545	1	Combine	combine	VB
umn.319510003935669	2545	2	cornstarch	cornstarch	NN
umn.319510003935669	2545	3	and	and	CC
umn.319510003935669	2545	4	sugar	sugar	NN
umn.319510003935669	2545	5	;	;	:
umn.319510003935669	2545	6	add	add	VB
umn.319510003935669	2545	7	the	the	DT
umn.319510003935669	2545	8	water	water	NN
umn.319510003935669	2545	9	gradually	gradually	RB
umn.319510003935669	2545	10	stirring	stir	VBG
umn.319510003935669	2545	11	constantly	constantly	RB
umn.319510003935669	2545	12	.	.	.
umn.319510003935669	2546	1	Boil	Boil	NNP
umn.319510003935669	2546	2	5	5	CD
umn.319510003935669	2546	3	min	min	NN
umn.319510003935669	2546	4	.	.	.
umn.319510003935669	2547	1	;	;	:
umn.319510003935669	2547	2	remove	remove	VB
umn.319510003935669	2547	3	from	from	IN
umn.319510003935669	2547	4	fire	fire	NN
umn.319510003935669	2547	5	,	,	,
umn.319510003935669	2547	6	add	add	VB
umn.319510003935669	2547	7	the	the	DT
umn.319510003935669	2547	8	butter	butter	NN
umn.319510003935669	2547	9	and	and	CC
umn.319510003935669	2547	10	nutmeg	nutmeg	NN
umn.319510003935669	2547	11	,	,	,
umn.319510003935669	2547	12	stirring	stir	VBG
umn.319510003935669	2547	13	.	.	.
umn.319510003935669	2548	1	tsp	tsp	NNP
umn.319510003935669	2548	2	.	.	.
umn.319510003935669	2549	1	salt	salt	NN
umn.319510003935669	2549	2	.	.	.
umn.319510003935669	2550	1	134	134	CD
umn.319510003935669	2550	2	DOMESTIC	domestic	JJ
umn.319510003935669	2550	3	SCIENCE	science	NN
umn.319510003935669	2550	4	1,635	1,635	CD
umn.319510003935669	2550	5	.	.	.
umn.319510003935669	2551	1	1,635	1,635	CD
umn.319510003935669	2551	2	.	.	.
umn.319510003935669	2552	1	1,625	1,625	CD
umn.319510003935669	2552	2	.	.	.
umn.319510003935669	2553	1	1,620	1,620	CD
umn.319510003935669	2553	2	.	.	.
umn.319510003935669	2554	1	1,520	1,520	CD
umn.319510003935669	2554	2	.	.	.
umn.319510003935669	2555	1	1,415	1,415	CD
umn.319510003935669	2555	2	.	.	.
umn.319510003935669	2556	1	1,320	1,320	CD
umn.319510003935669	2556	2	.	.	.
umn.319510003935669	2557	1	1,245	1,245	CD
umn.319510003935669	2557	2	.	.	.
umn.319510003935669	2558	1	1.200	1.200	CD
umn.319510003935669	2558	2	.	.	.
umn.319510003935669	2559	1	1,135	1,135	CD
umn.319510003935669	2559	2	1,060	1,060	CD
umn.319510003935669	2559	3	.	.	.
umn.319510003935669	2560	1	1,025	1,025	CD
umn.319510003935669	2560	2	.	.	.
umn.319510003935669	2561	1	915	915	CD
umn.319510003935669	2561	2	.	.	.
umn.319510003935669	2562	1	910	910	CD
umn.319510003935669	2562	2	.	.	.
umn.319510003935669	2563	1	890	890	CD
umn.319510003935669	2563	2	.	.	.
umn.319510003935669	2564	1	890	890	CD
umn.319510003935669	2564	2	.	.	.
umn.319510003935669	2565	1	865	865	CD
umn.319510003935669	2565	2	.	.	.
umn.319510003935669	2566	1	790	790	CD
umn.319510003935669	2566	2	.	.	.
umn.319510003935669	2567	1	Pork	Pork	NNP
umn.319510003935669	2567	2	ham	ham	NN
umn.319510003935669	2567	3	,	,	,
umn.319510003935669	2567	4	smoked	smoke	VBN
umn.319510003935669	2567	5	,	,	,
umn.319510003935669	2567	6	Wheat	wheat	NN
umn.319510003935669	2567	7	flour	flour	NN
umn.319510003935669	2567	8	,	,	,
umn.319510003935669	2567	9	patent	patent	NN
umn.319510003935669	2567	10	,	,	,
umn.319510003935669	2567	11	Rice	Rice	NNP
umn.319510003935669	2567	12	,	,	,
umn.319510003935669	2567	13	Rye	Rye	NNP
umn.319510003935669	2567	14	flour	flour	NN
umn.319510003935669	2567	15	,	,	,
umn.319510003935669	2567	16	Beans	bean	NNS
umn.319510003935669	2567	17	,	,	,
umn.319510003935669	2567	18	white	white	JJ
umn.319510003935669	2567	19	,	,	,
umn.319510003935669	2567	20	dried	dry	VBN
umn.319510003935669	2567	21	,	,	,
umn.319510003935669	2567	22	Mutton	Mutton	NNP
umn.319510003935669	2567	23	ham	ham	NN
umn.319510003935669	2567	24	,	,	,
umn.319510003935669	2567	25	Pork	Pork	NNP
umn.319510003935669	2567	26	ham	ham	NN
umn.319510003935669	2567	27	,	,	,
umn.319510003935669	2567	28	fresh	fresh	JJ
umn.319510003935669	2567	29	,	,	,
umn.319510003935669	2567	30	Mutton	Mutton	NNP
umn.319510003935669	2567	31	loin	loin	NN
umn.319510003935669	2567	32	chops	chop	NNS
umn.319510003935669	2567	33	,	,	,
umn.319510003935669	2567	34	Bread	Bread	NNP
umn.319510003935669	2567	35	,	,	,
umn.319510003935669	2567	36	white	white	JJ
umn.319510003935669	2567	37	wheat	wheat	NN
umn.319510003935669	2567	38	,	,	,
umn.319510003935669	2567	39	Beef	Beef	NNP
umn.319510003935669	2567	40	ribs	rib	NNS
umn.319510003935669	2567	41	,	,	,
umn.319510003935669	2567	42	fresh	fresh	JJ
umn.319510003935669	2567	43	,	,	,
umn.319510003935669	2567	44	Turkey	Turkey	NNP
umn.319510003935669	2567	45	,	,	,
umn.319510003935669	2567	46	Beef	Beef	NNP
umn.319510003935669	2567	47	loin	loin	NN
umn.319510003935669	2567	48	,	,	,
umn.319510003935669	2567	49	fresh	fresh	JJ
umn.319510003935669	2567	50	,	,	,
umn.319510003935669	2567	51	Salmon	Salmon	NNP
umn.319510003935669	2567	52	,	,	,
umn.319510003935669	2567	53	canned	can	VBN
umn.319510003935669	2567	54	,	,	,
umn.319510003935669	2567	55	Beef	Beef	NNP
umn.319510003935669	2567	56	,	,	,
umn.319510003935669	2567	57	chuck	chuck	NN
umn.319510003935669	2567	58	ribs	rib	NNS
umn.319510003935669	2567	59	,	,	,
umn.319510003935669	2567	60	Beef	beef	NN
umn.319510003935669	2567	61	,	,	,
umn.319510003935669	2567	62	round	round	JJ
umn.319510003935669	2567	63	,	,	,
umn.319510003935669	2567	64	Mutton	Mutton	NNP
umn.319510003935669	2567	65	leg	leg	NN
umn.319510003935669	2567	66	,	,	,
umn.319510003935669	2567	67	Cream	cream	NN
umn.319510003935669	2567	68	,	,	,
umn.319510003935669	2567	69	Beef	Beef	NNP
umn.319510003935669	2567	70	,	,	,
umn.319510003935669	2567	71	dried	dry	VBN
umn.319510003935669	2567	72	,	,	,
umn.319510003935669	2567	73	smoked	smoke	VBN
umn.319510003935669	2567	74	,	,	,
umn.319510003935669	2567	75	Poultry	Poultry	NNP
umn.319510003935669	2567	76	,	,	,
umn.319510003935669	2567	77	fowl	fowl	NN
umn.319510003935669	2567	78	,	,	,
umn.319510003935669	2567	79	Beef	Beef	NNP
umn.319510003935669	2567	80	shoulder	shoulder	NN
umn.319510003935669	2567	81	,	,	,
umn.319510003935669	2567	82	fresh	fresh	JJ
umn.319510003935669	2567	83	,	,	,
umn.319510003935669	2567	84	Veal	veal	NN
umn.319510003935669	2567	85	cutlets	cutlet	NNS
umn.319510003935669	2567	86	,	,	,
umn.319510003935669	2567	87	round	round	RB
umn.319510003935669	2567	88	,	,	,
umn.319510003935669	2567	89	Eggs	eggs	NN
umn.319510003935669	2567	90	,	,	,
umn.319510003935669	2567	91	raw	raw	JJ
umn.319510003935669	2567	92	,	,	,
umn.319510003935669	2567	93	Veal	veal	NN
umn.319510003935669	2567	94	leg	leg	NN
umn.319510003935669	2567	95	,	,	,
umn.319510003935669	2567	96	Sweet	sweet	JJ
umn.319510003935669	2567	97	potatoes	potato	NNS
umn.319510003935669	2567	98	,	,	,
umn.319510003935669	2567	99	fresh	fresh	JJ
umn.319510003935669	2567	100	,	,	,
umn.319510003935669	2567	101	Mackerel	Mackerel	NNP
umn.319510003935669	2567	102	Codfish	codfish	NN
umn.319510003935669	2567	103	,	,	,
umn.319510003935669	2567	104	salt	salt	NN
umn.319510003935669	2567	105	,	,	,
umn.319510003935669	2567	106	Milk	milk	NN
umn.319510003935669	2567	107	,	,	,
umn.319510003935669	2567	108	unskimmed	unskimme	VBN
umn.319510003935669	2567	109	,	,	,
umn.319510003935669	2567	110	Potatoes	Potatoes	NNPS
umn.319510003935669	2567	111	,	,	,
umn.319510003935669	2567	112	Grapes	Grapes	NNPS
umn.319510003935669	2567	113	,	,	,
umn.319510003935669	2567	114	Bananas	Bananas	NNP
umn.319510003935669	2567	115	,	,	,
umn.319510003935669	2567	116	Oysters	Oysters	NNPS
umn.319510003935669	2567	117	,	,	,
umn.319510003935669	2567	118	solid	solid	JJ
umn.319510003935669	2567	119	,	,	,
umn.319510003935669	2567	120	Codfish	codfish	NN
umn.319510003935669	2567	121	,	,	,
umn.319510003935669	2567	122	fresh	fresh	JJ
umn.319510003935669	2567	123	,	,	,
umn.319510003935669	2567	124	Apples	Apples	NNPS
umn.319510003935669	2567	125	,	,	,
umn.319510003935669	2567	126	Skimmed	skim	VBN
umn.319510003935669	2567	127	milk	milk	NN
umn.319510003935669	2567	128	,	,	,
umn.319510003935669	2567	129	Beets	beet	NNS
umn.319510003935669	2567	130	,	,	,
umn.319510003935669	2567	131	fresh	fresh	JJ
umn.319510003935669	2567	132	,	,	,
umn.319510003935669	2567	133	Oranges	Oranges	NNPS
umn.319510003935669	2567	134	,	,	,
umn.319510003935669	2567	135	Strawberries	Strawberries	NNPS
umn.319510003935669	2567	136	,	,	,
umn.319510003935669	2567	137	765	765	CD
umn.319510003935669	2567	138	.	.	.
umn.319510003935669	2568	1	715	715	CD
umn.319510003935669	2568	2	695	695	CD
umn.319510003935669	2568	3	.	.	.
umn.319510003935669	2569	1	635	635	CD
umn.319510003935669	2569	2	625	625	CD
umn.319510003935669	2569	3	440	440	CD
umn.319510003935669	2569	4	370	370	CD
umn.319510003935669	2569	5	325	325	CD
umn.319510003935669	2569	6	310	310	CD
umn.319510003935669	2569	7	.	.	.
umn.319510003935669	2570	1	295	295	CD
umn.319510003935669	2570	2	295	295	CD
umn.319510003935669	2570	3	.	.	.
umn.319510003935669	2571	1	260	260	CD
umn.319510003935669	2571	2	225	225	CD
umn.319510003935669	2571	3	220	220	CD
umn.319510003935669	2571	4	190	190	CD
umn.319510003935669	2571	5	165	165	CD
umn.319510003935669	2571	6	.	.	.
umn.319510003935669	2572	1	160	160	CD
umn.319510003935669	2572	2	.	.	.
umn.319510003935669	2573	1	150	150	CD
umn.319510003935669	2573	2	.	.	.
umn.319510003935669	2574	1	150	150	CD
umn.319510003935669	2574	2	.	.	.
umn.319510003935669	2575	1	APPENDIX	APPENDIX	NNP
umn.319510003935669	2575	2	135	135	CD
umn.319510003935669	2575	3	PART	PART	NNP
umn.319510003935669	2575	4	V.	V.	NNP
umn.319510003935669	2575	5	Light	Light	NNP
umn.319510003935669	2575	6	Cooking	Cooking	NNP
umn.319510003935669	2575	7	and	and	CC
umn.319510003935669	2575	8	Serving	Serving	NNP
umn.319510003935669	2575	9	Equipment	Equipment	NNP
umn.319510003935669	2575	10	.	.	.
umn.319510003935669	2576	1	Used	use	VBN
umn.319510003935669	2576	2	in	in	IN
umn.319510003935669	2576	3	the	the	DT
umn.319510003935669	2576	4	Elementary	Elementary	NNP
umn.319510003935669	2576	5	School	School	NNP
umn.319510003935669	2576	6	of	of	IN
umn.319510003935669	2576	7	Kansas	Kansas	NNP
umn.319510003935669	2576	8	City	City	NNP
umn.319510003935669	2576	9	,	,	,
umn.319510003935669	2576	10	Mo.	Mo.	NNP
umn.319510003935669	2577	1	FOR	for	IN
umn.319510003935669	2577	2	A	a	DT
umn.319510003935669	2577	3	CLASS	class	NN
umn.319510003935669	2577	4	OF	of	IN
umn.319510003935669	2577	5	24	24	CD
umn.319510003935669	2577	6	GIRLS	girl	NNS
umn.319510003935669	2577	7	.	.	.
umn.319510003935669	2578	1	24	24	CD
umn.319510003935669	2578	2	Wire	Wire	NNP
umn.319510003935669	2578	3	Strainers	Strainers	NNPS
umn.319510003935669	2578	4	,	,	,
umn.319510003935669	2578	5	No	no	UH
umn.319510003935669	2578	6	.	.	.
umn.319510003935669	2579	1	2-B.	2-b.	LS
umn.319510003935669	2580	1	24	24	CD
umn.319510003935669	2580	2	Graduated	graduate	VBN
umn.319510003935669	2580	3	Measuring	measure	VBG
umn.319510003935669	2580	4	Cups	Cups	NNPS
umn.319510003935669	2580	5	.	.	.
umn.319510003935669	2581	1	24	24	CD
umn.319510003935669	2581	2	Tin	Tin	NNP
umn.319510003935669	2581	3	Tablespoons	Tablespoons	NNPS
umn.319510003935669	2581	4	,	,	,
umn.319510003935669	2581	5	No	no	UH
umn.319510003935669	2581	6	.	.	.
umn.319510003935669	2582	1	44	44	CD
umn.319510003935669	2582	2	.	.	.
umn.319510003935669	2583	1	24	24	CD
umn.319510003935669	2583	2	Tin	Tin	NNP
umn.319510003935669	2583	3	Teaspoons	Teaspoons	NNPS
umn.319510003935669	2583	4	.	.	.
umn.319510003935669	2584	1	24	24	CD
umn.319510003935669	2584	2	Iron	Iron	NNP
umn.319510003935669	2584	3	Handled	handle	VBN
umn.319510003935669	2584	4	Case	Case	NNP
umn.319510003935669	2584	5	Knives	knife	NNS
umn.319510003935669	2584	6	.	.	.
umn.319510003935669	2585	1	24	24	CD
umn.319510003935669	2585	2	Iron	iron	NN
umn.319510003935669	2585	3	Handled	handle	VBN
umn.319510003935669	2585	4	Case	Case	NNP
umn.319510003935669	2585	5	Forks	fork	NNS
umn.319510003935669	2585	6	.	.	.
umn.319510003935669	2586	1	24	24	CD
umn.319510003935669	2586	2	Paring	paring	NN
umn.319510003935669	2586	3	Knives	knife	NNS
umn.319510003935669	2586	4	,	,	,
umn.319510003935669	2586	5	No	no	UH
umn.319510003935669	2586	6	.	.	.
umn.319510003935669	2587	1	400	400	CD
umn.319510003935669	2587	2	asst	asst	NNP
umn.319510003935669	2587	3	.	.	.
umn.319510003935669	2588	1	24	24	CD
umn.319510003935669	2588	2	Royal	royal	JJ
umn.319510003935669	2588	3	Stew	Stew	NNP
umn.319510003935669	2588	4	Pans	pan	NNS
umn.319510003935669	2588	5	,	,	,
umn.319510003935669	2588	6	No	no	UH
umn.319510003935669	2588	7	.	.	.
umn.319510003935669	2589	1	16	16	CD
umn.319510003935669	2589	2	.	.	.
umn.319510003935669	2590	1	24	24	CD
umn.319510003935669	2590	2	Covers	cover	NNS
umn.319510003935669	2590	3	for	for	IN
umn.319510003935669	2590	4	same	same	JJ
umn.319510003935669	2590	5	.	.	.
umn.319510003935669	2591	1	24	24	CD
umn.319510003935669	2591	2	Royal	Royal	NNP
umn.319510003935669	2591	3	Rice	Rice	NNP
umn.319510003935669	2591	4	Boilers	Boilers	NNPS
umn.319510003935669	2591	5	,	,	,
umn.319510003935669	2591	6	No	no	UH
umn.319510003935669	2591	7	.	.	.
umn.319510003935669	2592	1	14	14	CD
umn.319510003935669	2592	2	.	.	.
umn.319510003935669	2593	1	24	24	CD
umn.319510003935669	2593	2	Acme	Acme	NNP
umn.319510003935669	2593	3	Frying	frying	NN
umn.319510003935669	2593	4	Pans	pan	NNS
umn.319510003935669	2593	5	,	,	,
umn.319510003935669	2593	6	No	no	UH
umn.319510003935669	2593	7	.	.	.
umn.319510003935669	2594	1	00	00	NFP
umn.319510003935669	2594	2	.	.	.
umn.319510003935669	2595	1	24	24	CD
umn.319510003935669	2595	2	Tin	Tin	NNP
umn.319510003935669	2595	3	Pie	Pie	NNP
umn.319510003935669	2595	4	Pans	Pans	NNPS
umn.319510003935669	2595	5	,	,	,
umn.319510003935669	2595	6	8-inch	8-inch	CD
umn.319510003935669	2595	7	.	.	.
umn.319510003935669	2596	1	24	24	CD
umn.319510003935669	2596	2	Tin	Tin	NNP
umn.319510003935669	2596	3	Pie	Pie	NNP
umn.319510003935669	2596	4	Pans	Pans	NNPS
umn.319510003935669	2596	5	,	,	,
umn.319510003935669	2596	6	6-inch	6-inch	CD
umn.319510003935669	2596	7	.	.	.
umn.319510003935669	2597	1	24	24	CD
umn.319510003935669	2597	2	Wooden	Wooden	NNP
umn.319510003935669	2597	3	Spoons	Spoons	NNPS
umn.319510003935669	2597	4	,	,	,
umn.319510003935669	2597	5	12-inch	12-inch	CD
umn.319510003935669	2597	6	.	.	.
umn.319510003935669	2598	1	24	24	CD
umn.319510003935669	2598	2	Daisy	Daisy	NNP
umn.319510003935669	2598	3	Hand	Hand	NNP
umn.319510003935669	2598	4	Brushes	brush	NNS
umn.319510003935669	2598	5	.	.	.
umn.319510003935669	2599	1	24	24	CD
umn.319510003935669	2599	2	Asbestos	asbestos	NN
umn.319510003935669	2599	3	Mats	Mats	NNPS
umn.319510003935669	2599	4	,	,	,
umn.319510003935669	2599	5	No	no	UH
umn.319510003935669	2599	6	.	.	.
umn.319510003935669	2600	1	XX	XX	NNP
umn.319510003935669	2600	2	.	.	.
umn.319510003935669	2601	1	24	24	CD
umn.319510003935669	2601	2	Bread	Bread	NNP
umn.319510003935669	2601	3	Boards	Boards	NNPS
umn.319510003935669	2601	4	,	,	,
umn.319510003935669	2601	5	16x22	16x22	CD
umn.319510003935669	2601	6	inches	inch	NNS
umn.319510003935669	2601	7	.	.	.
umn.319510003935669	2602	1	24	24	CD
umn.319510003935669	2602	2	Biscuit	Biscuit	NNP
umn.319510003935669	2602	3	Cutters	Cutters	NNPS
umn.319510003935669	2602	4	,	,	,
umn.319510003935669	2602	5	No	no	UH
umn.319510003935669	2602	6	.	.	.
umn.319510003935669	2603	1	22	22	CD
umn.319510003935669	2603	2	.	.	.
umn.319510003935669	2604	1	24	24	CD
umn.319510003935669	2604	2	Rolling	Rolling	NNP
umn.319510003935669	2604	3	Pins	Pins	NNPS
umn.319510003935669	2604	4	,	,	,
umn.319510003935669	2604	5	No	no	UH
umn.319510003935669	2604	6	.	.	.
umn.319510003935669	2605	1	XX	XX	NNP
umn.319510003935669	2605	2	.	.	.
umn.319510003935669	2606	1	24	24	CD
umn.319510003935669	2606	2	Wire	Wire	NNP
umn.319510003935669	2606	3	Egg	Egg	NNP
umn.319510003935669	2606	4	Beaters	Beaters	NNPS
umn.319510003935669	2606	5	.	.	.
umn.319510003935669	2607	1	24	24	CD
umn.319510003935669	2607	2	White	White	NNP
umn.319510003935669	2607	3	Metal	Metal	NNP
umn.319510003935669	2607	4	Tablespoons	Tablespoons	NNPS
umn.319510003935669	2607	5	,	,	,
umn.319510003935669	2607	6	No	no	UH
umn.319510003935669	2607	7	.	.	.
umn.319510003935669	2608	1	148	148	CD
umn.319510003935669	2608	2	.	.	.
umn.319510003935669	2609	1	24	24	CD
umn.319510003935669	2609	2	White	White	NNP
umn.319510003935669	2609	3	Metal	Metal	NNP
umn.319510003935669	2609	4	Teaspoons	Teaspoons	NNPS
umn.319510003935669	2609	5	,	,	,
umn.319510003935669	2609	6	No	no	UH
umn.319510003935669	2609	7	.	.	.
umn.319510003935669	2610	1	74	74	CD
umn.319510003935669	2610	2	.	.	.
umn.319510003935669	2611	1	12	12	CD
umn.319510003935669	2611	2	Royal	Royal	NNP
umn.319510003935669	2611	3	Dish	dish	NN
umn.319510003935669	2611	4	Pans	pan	NNS
umn.319510003935669	2611	5	,	,	,
umn.319510003935669	2611	6	8-qt	8-qt	CD
umn.319510003935669	2611	7	.	.	.
umn.319510003935669	2612	1	12	12	CD
umn.319510003935669	2612	2	Cake	cake	NN
umn.319510003935669	2612	3	Tins	Tins	NNPS
umn.319510003935669	2612	4	,	,	,
umn.319510003935669	2612	5	1-pt	1-pt	CD
umn.319510003935669	2612	6	.	.	.
umn.319510003935669	2612	7	,	,	,
umn.319510003935669	2612	8	No	no	UH
umn.319510003935669	2612	9	.	.	.
umn.319510003935669	2613	1	31	31	CD
umn.319510003935669	2613	2	.	.	.
umn.319510003935669	2614	1	12	12	CD
umn.319510003935669	2614	2	Royal	Royal	NNP
umn.319510003935669	2614	3	Coffee	Coffee	NNP
umn.319510003935669	2614	4	Pots	pot	NNS
umn.319510003935669	2614	5	,	,	,
umn.319510003935669	2614	6	1-pt	1-pt	CD
umn.319510003935669	2614	7	.	.	.
umn.319510003935669	2615	1	12	12	CD
umn.319510003935669	2615	2	Royal	Royal	NNP
umn.319510003935669	2615	3	Tea	Tea	NNP
umn.319510003935669	2615	4	Pots	pot	NNS
umn.319510003935669	2615	5	,	,	,
umn.319510003935669	2615	6	1.pt	1.pt	CD
umn.319510003935669	2615	7	.	.	.
umn.319510003935669	2616	1	12	12	CD
umn.319510003935669	2616	2	Twin	Twin	NNP
umn.319510003935669	2616	3	Match	Match	NNP
umn.319510003935669	2616	4	Safes	Safes	NNP
umn.319510003935669	2616	5	,	,	,
umn.319510003935669	2616	6	Iron	Iron	NNP
umn.319510003935669	2616	7	.	.	.
umn.319510003935669	2617	1	12	12	CD
umn.319510003935669	2617	2	Royal	Royal	NNP
umn.319510003935669	2617	3	Soap	Soap	NNP
umn.319510003935669	2617	4	Dishes	Dishes	NNPS
umn.319510003935669	2617	5	,	,	,
umn.319510003935669	2617	6	No	no	UH
umn.319510003935669	2617	7	.	.	.
umn.319510003935669	2618	1	50	50	CD
umn.319510003935669	2618	2	.	.	.
umn.319510003935669	2619	1	12	12	CD
umn.319510003935669	2619	2	Mason	Mason	NNP
umn.319510003935669	2619	3	's	's	POS
umn.319510003935669	2619	4	Jars	Jars	NNPS
umn.319510003935669	2619	5	,	,	,
umn.319510003935669	2619	6	1-pt	1-pt	CD
umn.319510003935669	2619	7	.	.	.
umn.319510003935669	2620	1	12	12	CD
umn.319510003935669	2620	2	Royal	Royal	NNP
umn.319510003935669	2620	3	Pails	Pails	NNP
umn.319510003935669	2620	4	,	,	,
umn.319510003935669	2620	5	with	with	IN
umn.319510003935669	2620	6	covers	cover	NNS
umn.319510003935669	2620	7	.	.	.
umn.319510003935669	2621	1	12	12	CD
umn.319510003935669	2621	2	Japanned	Japanned	NNP
umn.319510003935669	2621	3	Pepper	Pepper	NNP
umn.319510003935669	2621	4	Shakers	Shakers	NNPS
umn.319510003935669	2621	5	,	,	,
umn.319510003935669	2621	6	No	no	UH
umn.319510003935669	2621	7	.	.	.
umn.319510003935669	2622	1	15	15	CD
umn.319510003935669	2622	2	.	.	.
umn.319510003935669	2623	1	GRANDMOTHER	GRANDMOTHER	NNP
umn.319510003935669	2623	2	'S	's	POS
umn.319510003935669	2623	3	SPINNING	SPINNING	NNP
umn.319510003935669	2623	4	WHEEL	wheel	NN
umn.319510003935669	2623	5	.	.	.
umn.319510003935669	2624	1	142	142	CD
umn.319510003935669	2624	2	DOMESTIC	domestic	JJ
umn.319510003935669	2624	3	SCIENCE	science	NN
umn.319510003935669	2624	4	can	can	MD
umn.319510003935669	2624	5	sit	sit	VB
umn.319510003935669	2624	6	there	there	RB
umn.319510003935669	2624	7	a	a	DT
umn.319510003935669	2624	8	little	little	JJ
umn.319510003935669	2624	9	while	while	NN
umn.319510003935669	2624	10	!	!	.
umn.319510003935669	2624	11	"	"	''
umn.319510003935669	2625	1	should	should	MD
umn.319510003935669	2625	2	plead	plead	VB
umn.319510003935669	2625	3	no	no	DT
umn.319510003935669	2625	4	excuse	excuse	NN
umn.319510003935669	2625	5	for	for	IN
umn.319510003935669	2625	6	main	main	JJ
umn.319510003935669	2625	7	taining	taine	VBG
umn.319510003935669	2625	8	sewing	sewing	NN
umn.319510003935669	2625	9	classes	class	NNS
umn.319510003935669	2625	10	in	in	IN
umn.319510003935669	2625	11	rooms	room	NNS
umn.319510003935669	2625	12	not	not	RB
umn.319510003935669	2625	13	susceptible	susceptible	JJ
umn.319510003935669	2625	14	of	of	IN
umn.319510003935669	2625	15	proper	proper	JJ
umn.319510003935669	2625	16	heating	heating	NN
umn.319510003935669	2625	17	and	and	CC
umn.319510003935669	2625	18	ventilation	ventilation	NN
umn.319510003935669	2625	19	.	.	.
umn.319510003935669	2626	1	THIMBLES	thimble	NNS
umn.319510003935669	2626	2	:	:	:
umn.319510003935669	2626	3	Owing	owe	VBG
umn.319510003935669	2626	4	to	to	IN
umn.319510003935669	2626	5	the	the	DT
umn.319510003935669	2626	6	danger	danger	NN
umn.319510003935669	2626	7	of	of	IN
umn.319510003935669	2626	8	piercing	pierce	VBG
umn.319510003935669	2626	9	the	the	DT
umn.319510003935669	2626	10	skin	skin	NN
umn.319510003935669	2626	11	of	of	IN
umn.319510003935669	2626	12	the	the	DT
umn.319510003935669	2626	13	finger	finger	NN
umn.319510003935669	2626	14	,	,	,
umn.319510003935669	2626	15	no	no	DT
umn.319510003935669	2626	16	pupil	pupil	NN
umn.319510003935669	2626	17	should	should	MD
umn.319510003935669	2626	18	be	be	VB
umn.319510003935669	2626	19	allowed	allow	VBN
umn.319510003935669	2626	20	to	to	TO
umn.319510003935669	2626	21	take	take	VB
umn.319510003935669	2626	22	one	one	CD
umn.319510003935669	2626	23	stitch	stitch	NN
umn.319510003935669	2626	24	without	without	IN
umn.319510003935669	2626	25	a	a	DT
umn.319510003935669	2626	26	thimble	thimble	NN
umn.319510003935669	2626	27	.	.	.
umn.319510003935669	2627	1	For	for	IN
umn.319510003935669	2627	2	school	school	NN
umn.319510003935669	2627	3	work	work	NN
umn.319510003935669	2627	4	,	,	,
umn.319510003935669	2627	5	the	the	DT
umn.319510003935669	2627	6	aluminum	aluminum	NN
umn.319510003935669	2627	7	thimble	thimble	NN
umn.319510003935669	2627	8	is	be	VBZ
umn.319510003935669	2627	9	best	good	JJS
umn.319510003935669	2627	10	;	;	:
umn.319510003935669	2627	11	being	be	VBG
umn.319510003935669	2627	12	cheap	cheap	JJ
umn.319510003935669	2627	13	and	and	CC
umn.319510003935669	2627	14	non	non	JJ
umn.319510003935669	2627	15	-	-	JJ
umn.319510003935669	2627	16	corrosive	corrosive	JJ
umn.319510003935669	2627	17	.	.	.
umn.319510003935669	2628	1	CLASS	class	NN
umn.319510003935669	2628	2	OF	of	IN
umn.319510003935669	2628	3	WORK	work	NN
umn.319510003935669	2628	4	:	:	:
umn.319510003935669	2628	5	Pupils	pupil	NNS
umn.319510003935669	2628	6	should	should	MD
umn.319510003935669	2628	7	be	be	VB
umn.319510003935669	2628	8	set	set	VBN
umn.319510003935669	2628	9	to	to	TO
umn.319510003935669	2628	10	work	work	VB
umn.319510003935669	2628	11	on	on	IN
umn.319510003935669	2628	12	articles	article	NNS
umn.319510003935669	2628	13	of	of	IN
umn.319510003935669	2628	14	practical	practical	JJ
umn.319510003935669	2628	15	value	value	NN
umn.319510003935669	2628	16	as	as	RB
umn.319510003935669	2628	17	soon	soon	RB
umn.319510003935669	2628	18	as	as	IN
umn.319510003935669	2628	19	possible	possible	JJ
umn.319510003935669	2628	20	;	;	:
umn.319510003935669	2628	21	first	first	RB
umn.319510003935669	2628	22	,	,	,
umn.319510003935669	2628	23	from	from	IN
umn.319510003935669	2628	24	the	the	DT
umn.319510003935669	2628	25	view	view	NN
umn.319510003935669	2628	26	point	point	NN
umn.319510003935669	2628	27	of	of	IN
umn.319510003935669	2628	28	interest	interest	NN
umn.319510003935669	2628	29	;	;	:
umn.319510003935669	2628	30	second	second	LS
umn.319510003935669	2628	31	,	,	,
umn.319510003935669	2628	32	from	from	IN
umn.319510003935669	2628	33	the	the	DT
umn.319510003935669	2628	34	point	point	NN
umn.319510003935669	2628	35	of	of	IN
umn.319510003935669	2628	36	utility	utility	NN
umn.319510003935669	2628	37	.	.	.
umn.319510003935669	2629	1	These	these	DT
umn.319510003935669	2629	2	girls	girl	NNS
umn.319510003935669	2629	3	are	be	VBP
umn.319510003935669	2629	4	to	to	TO
umn.319510003935669	2629	5	become	become	VB
umn.319510003935669	2629	6	home	home	NN
umn.319510003935669	2629	7	-	-	HYPH
umn.319510003935669	2629	8	makers	maker	NNS
umn.319510003935669	2629	9	.	.	.
umn.319510003935669	2630	1	They	-PRON-	PRP
umn.319510003935669	2630	2	can	can	MD
umn.319510003935669	2630	3	not	not	RB
umn.319510003935669	2630	4	be	be	VB
umn.319510003935669	2630	5	overtrained	overtraine	VBN
umn.319510003935669	2630	6	in	in	IN
umn.319510003935669	2630	7	the	the	DT
umn.319510003935669	2630	8	subject	subject	NN
umn.319510003935669	2630	9	in	in	IN
umn.319510003935669	2630	10	so	so	RB
umn.319510003935669	2630	11	short	short	JJ
umn.319510003935669	2630	12	a	a	DT
umn.319510003935669	2630	13	time	time	NN
umn.319510003935669	2630	14	.	.	.
umn.319510003935669	2631	1	KNOTS	knot	NNS
umn.319510003935669	2631	2	:	:	:
umn.319510003935669	2631	3	"	"	``
umn.319510003935669	2631	4	Tie	tie	VB
umn.319510003935669	2631	5	a	a	DT
umn.319510003935669	2631	6	knot	knot	NN
umn.319510003935669	2631	7	in	in	IN
umn.319510003935669	2631	8	the	the	DT
umn.319510003935669	2631	9	thread	thread	NN
umn.319510003935669	2631	10	and	and	CC
umn.319510003935669	2631	11	you	-PRON-	PRP
umn.319510003935669	2631	12	will	will	MD
umn.319510003935669	2631	13	not	not	RB
umn.319510003935669	2631	14	miss	miss	VB
umn.319510003935669	2631	15	the	the	DT
umn.319510003935669	2631	16	first	first	JJ
umn.319510003935669	2631	17	stitch	stitch	NN
umn.319510003935669	2631	18	.	.	.
umn.319510003935669	2631	19	"	"	''
umn.319510003935669	2632	1	This	this	DT
umn.319510003935669	2632	2	is	be	VBZ
umn.319510003935669	2632	3	the	the	DT
umn.319510003935669	2632	4	tailor	tailor	NN
umn.319510003935669	2632	5	's	's	POS
umn.319510003935669	2632	6	motto	motto	NN
umn.319510003935669	2632	7	,	,	,
umn.319510003935669	2632	8	and	and	CC
umn.319510003935669	2632	9	one	one	CD
umn.319510003935669	2632	10	worthy	worthy	JJ
umn.319510003935669	2632	11	of	of	IN
umn.319510003935669	2632	12	following	follow	VBG
umn.319510003935669	2632	13	.	.	.
umn.319510003935669	2633	1	"	"	``
umn.319510003935669	2633	2	Pratice	pratice	NN
umn.319510003935669	2633	3	pieces	piece	NNS
umn.319510003935669	2633	4	"	"	''
umn.319510003935669	2633	5	for	for	IN
umn.319510003935669	2633	6	exhibition	exhibition	NN
umn.319510003935669	2633	7	,	,	,
umn.319510003935669	2633	8	may	may	MD
umn.319510003935669	2633	9	be	be	VB
umn.319510003935669	2633	10	made	make	VBN
umn.319510003935669	2633	11	without	without	IN
umn.319510003935669	2633	12	knots	knot	NNS
umn.319510003935669	2633	13	,	,	,
umn.319510003935669	2633	14	but	but	CC
umn.319510003935669	2633	15	garments	garment	NNS
umn.319510003935669	2633	16	should	should	MD
umn.319510003935669	2633	17	be	be	VB
umn.319510003935669	2633	18	sewed	sew	VBN
umn.319510003935669	2633	19	to	to	TO
umn.319510003935669	2633	20	stay	stay	VB
umn.319510003935669	2633	21	.	.	.
umn.319510003935669	2634	1	BITING	bite	VBG
umn.319510003935669	2634	2	OFF	off	RP
umn.319510003935669	2634	3	THE	the	DT
umn.319510003935669	2634	4	THREAD	thread	NN
umn.319510003935669	2634	5	injures	injure	VBZ
umn.319510003935669	2634	6	the	the	DT
umn.319510003935669	2634	7	enamel	enamel	NN
umn.319510003935669	2634	8	of	of	IN
umn.319510003935669	2634	9	the	the	DT
umn.319510003935669	2634	10	tooth	tooth	NN
umn.319510003935669	2634	11	.	.	.
umn.319510003935669	2635	1	UNFINISHED	unfinished	JJ
umn.319510003935669	2635	2	WORK	work	NN
umn.319510003935669	2635	3	:	:	:
umn.319510003935669	2635	4	Work	work	NN
umn.319510003935669	2635	5	not	not	RB
umn.319510003935669	2635	6	completed	complete	VBN
umn.319510003935669	2635	7	at	at	IN
umn.319510003935669	2635	8	the	the	DT
umn.319510003935669	2635	9	regu	regu	NN
umn.319510003935669	2635	10	:	:	:
umn.319510003935669	2635	11	lar	lar	JJ
umn.319510003935669	2635	12	time	time	NN
umn.319510003935669	2635	13	may	may	MD
umn.319510003935669	2635	14	be	be	VB
umn.319510003935669	2635	15	finished	finish	VBN
umn.319510003935669	2635	16	at	at	IN
umn.319510003935669	2635	17	home	home	NN
umn.319510003935669	2635	18	,	,	,
umn.319510003935669	2635	19	or	or	CC
umn.319510003935669	2635	20	as	as	IN
umn.319510003935669	2635	21	"	"	``
umn.319510003935669	2635	22	busy	busy	JJ
umn.319510003935669	2635	23	work	work	NN
umn.319510003935669	2635	24	"	"	''
umn.319510003935669	2635	25	at	at	IN
umn.319510003935669	2635	26	school	school	NN
umn.319510003935669	2635	27	.	.	.
umn.319510003935669	2636	1	RED	red	JJ
umn.319510003935669	2636	2	THREAD	thread	NN
umn.319510003935669	2636	3	is	be	VBZ
umn.319510003935669	2636	4	not	not	RB
umn.319510003935669	2636	5	a	a	DT
umn.319510003935669	2636	6	necessity	necessity	NN
umn.319510003935669	2636	7	in	in	IN
umn.319510003935669	2636	8	the	the	DT
umn.319510003935669	2636	9	practice	practice	NN
umn.319510003935669	2636	10	work	work	NN
umn.319510003935669	2636	11	,	,	,
umn.319510003935669	2636	12	"	"	''
umn.319510003935669	2636	13	but	but	CC
umn.319510003935669	2636	14	a	a	DT
umn.319510003935669	2636	15	convenience	convenience	NN
umn.319510003935669	2636	16	.	.	.
umn.319510003935669	2637	1	It	-PRON-	PRP
umn.319510003935669	2637	2	should	should	MD
umn.319510003935669	2637	3	be	be	VB
umn.319510003935669	2637	4	discarded	discard	VBN
umn.319510003935669	2637	5	with	with	IN
umn.319510003935669	2637	6	the	the	DT
umn.319510003935669	2637	7	begin	begin	NN
umn.319510003935669	2637	8	.	.	.
umn.319510003935669	2638	1	ning	ning	NN
umn.319510003935669	2638	2	of	of	IN
umn.319510003935669	2638	3	the	the	DT
umn.319510003935669	2638	4	making	making	NN
umn.319510003935669	2638	5	of	of	IN
umn.319510003935669	2638	6	articles	article	NNS
umn.319510003935669	2638	7	of	of	IN
umn.319510003935669	2638	8	use	use	NN
umn.319510003935669	2638	9	.	.	.
umn.319510003935669	2639	1	THE	the	DT
umn.319510003935669	2639	2	FRENCH	FRENCH	NNP
umn.319510003935669	2639	3	SEAM	SEAM	NNP
umn.319510003935669	2639	4	is	be	VBZ
umn.319510003935669	2639	5	better	well	RBR
umn.319510003935669	2639	6	adapted	adapt	VBN
umn.319510003935669	2639	7	to	to	IN
umn.319510003935669	2639	8	the	the	DT
umn.319510003935669	2639	9	sewing	sewing	NN
umn.319510003935669	2639	10	machine	machine	NN
umn.319510003935669	2639	11	than	than	IN
umn.319510003935669	2639	12	to	to	IN
umn.319510003935669	2639	13	hand	hand	NN
umn.319510003935669	2639	14	work	work	NN
umn.319510003935669	2639	15	.	.	.
umn.319510003935669	2640	1	It	-PRON-	PRP
umn.319510003935669	2640	2	should	should	MD
umn.319510003935669	2640	3	not	not	RB
umn.319510003935669	2640	4	be	be	VB
umn.319510003935669	2640	5	backstitched	backstitch	VBN
umn.319510003935669	2640	6	;	;	:
umn.319510003935669	2640	7	as	as	IN
umn.319510003935669	2640	8	the	the	DT
umn.319510003935669	2640	9	material	material	NN
umn.319510003935669	2640	10	will	will	MD
umn.319510003935669	2640	11	be	be	VB
umn.319510003935669	2640	12	more	more	RBR
umn.319510003935669	2640	13	or	or	CC
umn.319510003935669	2640	14	less	less	RBR
umn.319510003935669	2640	15	drawn	draw	VBN
umn.319510003935669	2640	16	by	by	IN
umn.319510003935669	2640	17	it	-PRON-	PRP
umn.319510003935669	2640	18	.	.	.
umn.319510003935669	2641	1	FELLED	fell	VBN
umn.319510003935669	2641	2	SEAMS	seam	NNS
umn.319510003935669	2641	3	should	should	MD
umn.319510003935669	2641	4	be	be	VB
umn.319510003935669	2641	5	used	use	VBN
umn.319510003935669	2641	6	in	in	IN
umn.319510003935669	2641	7	making	make	VBG
umn.319510003935669	2641	8	all	all	DT
umn.319510003935669	2641	9	under	under	IN
umn.319510003935669	2641	10	garments	garment	NNS
umn.319510003935669	2641	11	instead	instead	RB
umn.319510003935669	2641	12	of	of	IN
umn.319510003935669	2641	13	the	the	DT
umn.319510003935669	2641	14	French	french	JJ
umn.319510003935669	2641	15	seam	seam	NN
umn.319510003935669	2641	16	.	.	.
umn.319510003935669	2642	1	RIGHT	right	UH
umn.319510003935669	2642	2	TO	to	IN
umn.319510003935669	2642	3	LEFT	left	RB
umn.319510003935669	2642	4	:	:	:
umn.319510003935669	2642	5	All	all	DT
umn.319510003935669	2642	6	seams	seam	NNS
umn.319510003935669	2642	7	,	,	,
umn.319510003935669	2642	8	fells	fell	NNS
umn.319510003935669	2642	9	,	,	,
umn.319510003935669	2642	10	hems	hem	NNS
umn.319510003935669	2642	11	,	,	,
umn.319510003935669	2642	12	and	and	CC
umn.319510003935669	2642	13	overcast	overcast	JJ
umn.319510003935669	2642	14	:	:	:
umn.319510003935669	2642	15	ing	ing	UH
umn.319510003935669	2642	16	,	,	,
umn.319510003935669	2642	17	should	should	MD
umn.319510003935669	2642	18	be	be	VB
umn.319510003935669	2642	19	sewed	sew	VBN
umn.319510003935669	2642	20	from	from	IN
umn.319510003935669	2642	21	right	right	NN
umn.319510003935669	2642	22	to	to	IN
umn.319510003935669	2642	23	left	leave	VBN
umn.319510003935669	2642	24	.	.	.
umn.319510003935669	2643	1	HOLDING	hold	VBG
umn.319510003935669	2643	2	WORK	work	NN
umn.319510003935669	2643	3	:	:	:
umn.319510003935669	2643	4	There	there	EX
umn.319510003935669	2643	5	is	be	VBZ
umn.319510003935669	2643	6	no	no	DT
umn.319510003935669	2643	7	laudible	laudible	JJ
umn.319510003935669	2643	8	reason	reason	NN
umn.319510003935669	2643	9	for	for	IN
umn.319510003935669	2643	10	not	not	RB
umn.319510003935669	2643	11	pinning	pin	VBG
umn.319510003935669	2643	12	the	the	DT
umn.319510003935669	2643	13	vork	vork	NN
umn.319510003935669	2643	14	to	to	IN
umn.319510003935669	2643	15	the	the	DT
umn.319510003935669	2643	16	knee	knee	NN
umn.319510003935669	2643	17	,	,	,
umn.319510003935669	2643	18	or	or	CC
umn.319510003935669	2643	19	the	the	DT
umn.319510003935669	2643	20	waist	waist	NN
umn.319510003935669	2643	21	,	,	,
umn.319510003935669	2643	22	on	on	IN
umn.319510003935669	2643	23	occasions	occasion	NNS
umn.319510003935669	2643	24	seeming	seeming	JJ
umn.319510003935669	2643	25	to	to	TO
umn.319510003935669	2643	26	require	require	VB
umn.319510003935669	2643	27	it	-PRON-	PRP
umn.319510003935669	2643	28	.	.	.
umn.319510003935669	2644	1	Note	note	VB
umn.319510003935669	2644	2	L.	L.	NNP
umn.319510003935669	2644	3	The	the	DT
umn.319510003935669	2644	4	(	(	-LRB-
umn.319510003935669	2644	5	*	*	NFP
umn.319510003935669	2644	6	)	)	-RRB-
umn.319510003935669	2644	7	,	,	,
umn.319510003935669	2644	8	used	use	VBN
umn.319510003935669	2644	9	in	in	IN
umn.319510003935669	2644	10	this	this	DT
umn.319510003935669	2644	11	syllabus	syllabus	NN
umn.319510003935669	2644	12	denotes	denote	VBZ
umn.319510003935669	2644	13	that	that	IN
umn.319510003935669	2644	14	the	the	DT
umn.319510003935669	2644	15	material	material	NN
umn.319510003935669	2644	16	for	for	IN
umn.319510003935669	2644	17	the	the	DT
umn.319510003935669	2644	18	article	article	NN
umn.319510003935669	2644	19	or	or	CC
umn.319510003935669	2644	20	garment	garment	NN
umn.319510003935669	2644	21	is	be	VBZ
umn.319510003935669	2644	22	to	to	TO
umn.319510003935669	2644	23	be	be	VB
umn.319510003935669	2644	24	furnished	furnish	VBN
umn.319510003935669	2644	25	SEWING	sewing	NN
umn.319510003935669	2644	26	143	143	CD
umn.319510003935669	2644	27	by	by	IN
umn.319510003935669	2644	28	the	the	DT
umn.319510003935669	2644	29	pupils	pupil	NNS
umn.319510003935669	2644	30	.	.	.
umn.319510003935669	2645	1	All	all	DT
umn.319510003935669	2645	2	other	other	JJ
umn.319510003935669	2645	3	cloth	cloth	NN
umn.319510003935669	2645	4	for	for	IN
umn.319510003935669	2645	5	pratice	pratice	NN
umn.319510003935669	2645	6	is	be	VBZ
umn.319510003935669	2645	7	to	to	TO
umn.319510003935669	2645	8	be	be	VB
umn.319510003935669	2645	9	furnished	furnish	VBN
umn.319510003935669	2645	10	by	by	IN
umn.319510003935669	2645	11	the	the	DT
umn.319510003935669	2645	12	Board	Board	NNP
umn.319510003935669	2645	13	.	.	.
umn.319510003935669	2646	1	NOTE	NOTE	NNP
umn.319510003935669	2646	2	II	II	NNP
umn.319510003935669	2646	3	.	.	.
umn.319510003935669	2647	1	Each	each	DT
umn.319510003935669	2647	2	girl	girl	NN
umn.319510003935669	2647	3	should	should	MD
umn.319510003935669	2647	4	provide	provide	VB
umn.319510003935669	2647	5	herself	-PRON-	PRP
umn.319510003935669	2647	6	with	with	IN
umn.319510003935669	2647	7	a	a	DT
umn.319510003935669	2647	8	neat	neat	JJ
umn.319510003935669	2647	9	work	work	NN
umn.319510003935669	2647	10	-	-	HYPH
umn.319510003935669	2647	11	box	box	NN
umn.319510003935669	2647	12	,	,	,
umn.319510003935669	2647	13	containing	contain	VBG
umn.319510003935669	2647	14	a	a	DT
umn.319510003935669	2647	15	pair	pair	NN
umn.319510003935669	2647	16	of	of	IN
umn.319510003935669	2647	17	five	five	CD
umn.319510003935669	2647	18	inch	inch	NN
umn.319510003935669	2647	19	scissors	scissor	NNS
umn.319510003935669	2647	20	,	,	,
umn.319510003935669	2647	21	a	a	DT
umn.319510003935669	2647	22	thim-	thim-	JJ
umn.319510003935669	2647	23	ble	ble	NNP
umn.319510003935669	2647	24	,	,	,
umn.319510003935669	2647	25	and	and	CC
umn.319510003935669	2647	26	an	an	DT
umn.319510003935669	2647	27	emery	emery	NNP
umn.319510003935669	2647	28	cushion	cushion	NN
umn.319510003935669	2647	29	and	and	CC
umn.319510003935669	2647	30	pins	pin	NNS
umn.319510003935669	2647	31	.	.	.
umn.319510003935669	2648	1	As	as	IN
umn.319510003935669	2648	2	necessity	necessity	NN
umn.319510003935669	2648	3	requires	require	VBZ
umn.319510003935669	2648	4	,	,	,
umn.319510003935669	2648	5	a	a	DT
umn.319510003935669	2648	6	tape	tape	NN
umn.319510003935669	2648	7	measure	measure	NN
umn.319510003935669	2648	8	may	may	MD
umn.319510003935669	2648	9	be	be	VB
umn.319510003935669	2648	10	added	add	VBN
umn.319510003935669	2648	11	to	to	IN
umn.319510003935669	2648	12	the	the	DT
umn.319510003935669	2648	13	contents	content	NNS
umn.319510003935669	2648	14	of	of	IN
umn.319510003935669	2648	15	the	the	DT
umn.319510003935669	2648	16	work	work	NN
umn.319510003935669	2648	17	box	box	NN
umn.319510003935669	2648	18	,	,	,
umn.319510003935669	2648	19	to	to	TO
umn.319510003935669	2648	20	be	be	VB
umn.319510003935669	2648	21	used	use	VBN
umn.319510003935669	2648	22	in	in	IN
umn.319510003935669	2648	23	drafting	draft	VBG
umn.319510003935669	2648	24	.	.	.
umn.319510003935669	2649	1	Note	note	VB
umn.319510003935669	2649	2	III	III	NNP
umn.319510003935669	2649	3	.	.	.
umn.319510003935669	2650	1	For	for	IN
umn.319510003935669	2650	2	the	the	DT
umn.319510003935669	2650	3	sake	sake	NN
umn.319510003935669	2650	4	of	of	IN
umn.319510003935669	2650	5	uniformity	uniformity	NN
umn.319510003935669	2650	6	,	,	,
umn.319510003935669	2650	7	and	and	CC
umn.319510003935669	2650	8	to	to	TO
umn.319510003935669	2650	9	further	further	VB
umn.319510003935669	2650	10	the	the	DT
umn.319510003935669	2650	11	progress	progress	NN
umn.319510003935669	2650	12	of	of	IN
umn.319510003935669	2650	13	the	the	DT
umn.319510003935669	2650	14	work	work	NN
umn.319510003935669	2650	15	,	,	,
umn.319510003935669	2650	16	the	the	DT
umn.319510003935669	2650	17	Board	Board	NNP
umn.319510003935669	2650	18	furnishes	furnish	VBZ
umn.319510003935669	2650	19	all	all	DT
umn.319510003935669	2650	20	needles	needle	NNS
umn.319510003935669	2650	21	and	and	CC
umn.319510003935669	2650	22	thread	thread	NN
umn.319510003935669	2650	23	,	,	,
umn.319510003935669	2650	24	and	and	CC
umn.319510003935669	2650	25	bleached	bleach	VBN
umn.319510003935669	2650	26	and	and	CC
umn.319510003935669	2650	27	unbleached	unbleached	JJ
umn.319510003935669	2650	28	muslin	muslin	NN
umn.319510003935669	2650	29	for	for	IN
umn.319510003935669	2650	30	"	"	``
umn.319510003935669	2650	31	practice	practice	NN
umn.319510003935669	2650	32	pieces	piece	NNS
umn.319510003935669	2650	33	"	"	''
umn.319510003935669	2650	34	;	;	:
umn.319510003935669	2650	35	also	also	RB
umn.319510003935669	2650	36	cards	card	NNS
umn.319510003935669	2650	37	,	,	,
umn.319510003935669	2650	38	4x4	4x4	CD
umn.319510003935669	2650	39	inches	inch	NNS
umn.319510003935669	2650	40	for	for	IN
umn.319510003935669	2650	41	first	first	JJ
umn.319510003935669	2650	42	lessons	lesson	NNS
umn.319510003935669	2650	43	in	in	IN
umn.319510003935669	2650	44	darning	darning	NN
umn.319510003935669	2650	45	,	,	,
umn.319510003935669	2650	46	and	and	CC
umn.319510003935669	2650	47	stockinet	stockinet	NN
umn.319510003935669	2650	48	for	for	IN
umn.319510003935669	2650	49	more	more	RBR
umn.319510003935669	2650	50	advanced	advanced	JJ
umn.319510003935669	2650	51	work	work	NN
umn.319510003935669	2650	52	.	.	.
umn.319510003935669	2651	1	Note	note	VB
umn.319510003935669	2651	2	IV	IV	NNP
umn.319510003935669	2651	3	.	.	.
umn.319510003935669	2652	1	Where	where	WRB
umn.319510003935669	2652	2	the	the	DT
umn.319510003935669	2652	3	boys	boy	NNS
umn.319510003935669	2652	4	are	be	VBP
umn.319510003935669	2652	5	sent	send	VBN
umn.319510003935669	2652	6	to	to	IN
umn.319510003935669	2652	7	Manual	Manual	NNP
umn.319510003935669	2652	8	Train	Train	NNP
umn.319510003935669	2652	9	:	:	:
umn.319510003935669	2652	10	ing	e	VBG
umn.319510003935669	2652	11	,	,	,
umn.319510003935669	2652	12	the	the	DT
umn.319510003935669	2652	13	girls	girl	NNS
umn.319510003935669	2652	14	can	can	MD
umn.319510003935669	2652	15	do	do	VB
umn.319510003935669	2652	16	the	the	DT
umn.319510003935669	2652	17	sewing	sewing	NN
umn.319510003935669	2652	18	in	in	IN
umn.319510003935669	2652	19	the	the	DT
umn.319510003935669	2652	20	regular	regular	JJ
umn.319510003935669	2652	21	class	class	NN
umn.319510003935669	2652	22	room	room	NN
umn.319510003935669	2652	23	;	;	:
umn.319510003935669	2652	24	perhaps	perhaps	RB
umn.319510003935669	2652	25	more	more	RBR
umn.319510003935669	2652	26	effectively	effectively	RB
umn.319510003935669	2652	27	than	than	IN
umn.319510003935669	2652	28	to	to	TO
umn.319510003935669	2652	29	go	go	VB
umn.319510003935669	2652	30	to	to	IN
umn.319510003935669	2652	31	another	another	DT
umn.319510003935669	2652	32	room	room	NN
umn.319510003935669	2652	33	.	.	.
umn.319510003935669	2653	1	NOTE	note	NN
umn.319510003935669	2653	2	V.	V.	NNP
umn.319510003935669	2653	3	This	this	DT
umn.319510003935669	2653	4	syllabus	syllabus	NN
umn.319510003935669	2653	5	is	be	VBZ
umn.319510003935669	2653	6	prepared	prepare	VBN
umn.319510003935669	2653	7	for	for	IN
umn.319510003935669	2653	8	one	one	CD
umn.319510003935669	2653	9	lesson	lesson	NN
umn.319510003935669	2653	10	a	a	DT
umn.319510003935669	2653	11	week	week	NN
umn.319510003935669	2653	12	and	and	CC
umn.319510003935669	2653	13	each	each	DT
umn.319510003935669	2653	14	number	number	NN
umn.319510003935669	2653	15	indicates	indicate	VBZ
umn.319510003935669	2653	16	a	a	DT
umn.319510003935669	2653	17	week	week	NN
umn.319510003935669	2653	18	's	's	POS
umn.319510003935669	2653	19	work	work	NN
umn.319510003935669	2653	20	.	.	.
umn.319510003935669	2654	1	SIXTH	SIXTH	NNP
umn.319510003935669	2654	2	YEAR	year	NN
umn.319510003935669	2654	3	.	.	.
umn.319510003935669	2655	1	1	1	LS
umn.319510003935669	2655	2	.	.	.
umn.319510003935669	2656	1	(	(	-LRB-
umn.319510003935669	2656	2	a	a	LS
umn.319510003935669	2656	3	)	)	-RRB-
umn.319510003935669	2656	4	ENROLLMENT	enrollment	NN
umn.319510003935669	2656	5	.	.	.
umn.319510003935669	2657	1	(	(	-LRB-
umn.319510003935669	2657	2	b	b	LS
umn.319510003935669	2657	3	)	)	-RRB-
umn.319510003935669	2657	4	Directions	direction	NNS
umn.319510003935669	2657	5	concerning	concern	VBG
umn.319510003935669	2657	6	the	the	DT
umn.319510003935669	2657	7	individual	individual	JJ
umn.319510003935669	2657	8	equipment	equipment	NN
umn.319510003935669	2657	9	and	and	CC
umn.319510003935669	2657	10	material	material	NN
umn.319510003935669	2657	11	to	to	TO
umn.319510003935669	2657	12	be	be	VB
umn.319510003935669	2657	13	furnished	furnish	VBN
umn.319510003935669	2657	14	by	by	IN
umn.319510003935669	2657	15	the	the	DT
umn.319510003935669	2657	16	pupils	pupil	NNS
umn.319510003935669	2657	17	.	.	.
umn.319510003935669	2658	1	2	2	LS
umn.319510003935669	2658	2	.	.	.
umn.319510003935669	2659	1	DRILLS	DRILLS	NNP
umn.319510003935669	2659	2	:	:	:
umn.319510003935669	2659	3	(	(	-LRB-
umn.319510003935669	2659	4	a	a	LS
umn.319510003935669	2659	5	)	)	-RRB-
umn.319510003935669	2659	6	Threading	thread	VBG
umn.319510003935669	2659	7	the	the	DT
umn.319510003935669	2659	8	needle	needle	NN
umn.319510003935669	2659	9	.	.	.
umn.319510003935669	2660	1	(	(	-LRB-
umn.319510003935669	2660	2	b	b	LS
umn.319510003935669	2660	3	)	)	-RRB-
umn.319510003935669	2660	4	Knotting	knot	VBG
umn.319510003935669	2660	5	the	the	DT
umn.319510003935669	2660	6	thread	thread	NN
umn.319510003935669	2660	7	.	.	.
umn.319510003935669	2661	1	(	(	-LRB-
umn.319510003935669	2661	2	c	c	LS
umn.319510003935669	2661	3	)	)	-RRB-
umn.319510003935669	2661	4	Use	use	NN
umn.319510003935669	2661	5	of	of	IN
umn.319510003935669	2661	6	the	the	DT
umn.319510003935669	2661	7	thimble	thimble	NN
umn.319510003935669	2661	8	.	.	.
umn.319510003935669	2662	1	(	(	-LRB-
umn.319510003935669	2662	2	d	d	LS
umn.319510003935669	2662	3	)	)	-RRB-
umn.319510003935669	2662	4	Use	use	NN
umn.319510003935669	2662	5	of	of	IN
umn.319510003935669	2662	6	scissors	scissor	NNS
umn.319510003935669	2662	7	.	.	.
umn.319510003935669	2663	1	(	(	-LRB-
umn.319510003935669	2663	2	e	e	LS
umn.319510003935669	2663	3	)	)	-RRB-
umn.319510003935669	2663	4	Position	position	NN
umn.319510003935669	2663	5	in	in	IN
umn.319510003935669	2663	6	sewing	sewing	NN
umn.319510003935669	2663	7	.	.	.
umn.319510003935669	2664	1	3	3	LS
umn.319510003935669	2664	2	.	.	.
umn.319510003935669	2665	1	BASTING	BASTING	NNP
umn.319510003935669	2665	2	:	:	:
umn.319510003935669	2665	3	Uneven	uneven	JJ
umn.319510003935669	2665	4	basting	basting	NN
umn.319510003935669	2665	5	,	,	,
umn.319510003935669	2665	6	only	only	RB
umn.319510003935669	2665	7	.	.	.
umn.319510003935669	2666	1	MATERIAL	material	NN
umn.319510003935669	2666	2	:	:	:
umn.319510003935669	2666	3	For	for	IN
umn.319510003935669	2666	4	each	each	DT
umn.319510003935669	2666	5	pupil	pupil	NN
umn.319510003935669	2666	6	,	,	,
umn.319510003935669	2666	7	one	one	CD
umn.319510003935669	2666	8	piece	piece	NN
umn.319510003935669	2666	9	unbleached	unbleached	JJ
umn.319510003935669	2666	10	muslin	muslin	NN
umn.319510003935669	2666	11	,	,	,
umn.319510003935669	2666	12	cut	cut	VBN
umn.319510003935669	2666	13	(	(	-LRB-
umn.319510003935669	2666	14	not	not	RB
umn.319510003935669	2666	15	torn	tear	VBN
umn.319510003935669	2666	16	)	)	-RRB-
umn.319510003935669	2666	17	6in.x12	6in.x12	CD
umn.319510003935669	2666	18	in	in	IN
umn.319510003935669	2666	19	.	.	.
umn.319510003935669	2666	20	,	,	,
umn.319510003935669	2666	21	folded	fold	VBN
umn.319510003935669	2666	22	in	in	IN
umn.319510003935669	2666	23	the	the	DT
umn.319510003935669	2666	24	middle	middle	JJ
umn.319510003935669	2666	25	crosswise	crosswise	NN
umn.319510003935669	2666	26	.	.	.
umn.319510003935669	2667	1	This	this	DT
umn.319510003935669	2667	2	piece	piece	NN
umn.319510003935669	2667	3	to	to	TO
umn.319510003935669	2667	4	be	be	VB
umn.319510003935669	2667	5	used	use	VBN
umn.319510003935669	2667	6	for	for	IN
umn.319510003935669	2667	7	all	all	DT
umn.319510003935669	2667	8	practice	practice	NN
umn.319510003935669	2667	9	stitches	stitch	NNS
umn.319510003935669	2667	10	in	in	IN
umn.319510003935669	2667	11	lessons	lesson	NNS
umn.319510003935669	2667	12	third	third	RB
umn.319510003935669	2667	13	to	to	IN
umn.319510003935669	2667	14	eighth	eighth	JJ
umn.319510003935669	2667	15	inclusive	inclusive	JJ
umn.319510003935669	2667	16	.	.	.
umn.319510003935669	2668	1	Red	red	JJ
umn.319510003935669	2668	2	cotton	cotton	NN
umn.319510003935669	2668	3	No	no	NN
umn.319510003935669	2668	4	.	.	.
umn.319510003935669	2669	1	50	50	CD
umn.319510003935669	2669	2	and	and	CC
umn.319510003935669	2669	3	needles	needle	NNS
umn.319510003935669	2669	4	No	no	UH
umn.319510003935669	2669	5	.	.	.
umn.319510003935669	2670	1	8	8	CD
umn.319510003935669	2670	2	for	for	IN
umn.319510003935669	2670	3	these	these	DT
umn.319510003935669	2670	4	four	four	CD
umn.319510003935669	2670	5	lessons	lesson	NNS
umn.319510003935669	2670	6	,	,	,
umn.319510003935669	2670	7	also	also	RB
umn.319510003935669	2670	8	.	.	.
umn.319510003935669	2671	1	4	4	LS
umn.319510003935669	2671	2	.	.	.
umn.319510003935669	2672	1	THE	the	DT
umn.319510003935669	2672	2	RUNNING	running	NN
umn.319510003935669	2672	3	STITCH	stitch	NN
umn.319510003935669	2672	4	.	.	.
umn.319510003935669	2673	1	5	5	LS
umn.319510003935669	2673	2	.	.	.
umn.319510003935669	2674	1	THE	the	DT
umn.319510003935669	2674	2	BACK	back	JJ
umn.319510003935669	2674	3	STITCH	stitch	NN
umn.319510003935669	2674	4	.	.	.
umn.319510003935669	2675	1	(	(	-LRB-
umn.319510003935669	2675	2	a	a	LS
umn.319510003935669	2675	3	)	)	-RRB-
umn.319510003935669	2675	4	The	the	DT
umn.319510003935669	2675	5	whole	whole	JJ
umn.319510003935669	2675	6	back	back	NN
umn.319510003935669	2675	7	-	-	HYPH
umn.319510003935669	2675	8	stitch	stitch	NN
umn.319510003935669	2675	9	.	.	.
umn.319510003935669	2676	1	146	146	CD
umn.319510003935669	2676	2	DOMESTIC	domestic	JJ
umn.319510003935669	2676	3	SCIENCE	SCIENCE	NNP
umn.319510003935669	2676	4	22	22	CD
umn.319510003935669	2676	5	-	-	SYM
umn.319510003935669	2676	6	26	26	CD
umn.319510003935669	2676	7	.	.	.
umn.319510003935669	2677	1	DRAFTING	drafting	NN
umn.319510003935669	2677	2	,	,	,
umn.319510003935669	2677	3	CUTTING	cutting	NN
umn.319510003935669	2677	4	AND	and	CC
umn.319510003935669	2677	5	MAKING	make	VBG
umn.319510003935669	2677	6	UNDERSKIRT	UNDERSKIRT	NNP
umn.319510003935669	2677	7	:	:	:
umn.319510003935669	2677	8	Simple	simple	JJ
umn.319510003935669	2677	9	method	method	NN
umn.319510003935669	2677	10	of	of	IN
umn.319510003935669	2677	11	drafting	drafting	NN
umn.319510003935669	2677	12	.	.	.
umn.319510003935669	2678	1	MATERIAL	material	NN
umn.319510003935669	2678	2	,	,	,
umn.319510003935669	2678	3	bleached	bleach	VBN
umn.319510003935669	2678	4	muslin	muslin	NN
umn.319510003935669	2678	5	.	.	.
umn.319510003935669	2679	1	(	(	-LRB-
umn.319510003935669	2679	2	*	*	NFP
umn.319510003935669	2679	3	)	)	-RRB-
umn.319510003935669	2679	4	.	.	.
umn.319510003935669	2680	1	Finished	finish	VBN
umn.319510003935669	2680	2	with	with	IN
umn.319510003935669	2680	3	plain	plain	JJ
umn.319510003935669	2680	4	hem	hem	NN
umn.319510003935669	2680	5	.	.	.
umn.319510003935669	2681	1	Seams	seam	NNS
umn.319510003935669	2681	2	back	back	RB
umn.319510003935669	2681	3	-	-	HYPH
umn.319510003935669	2681	4	and	and	CC
umn.319510003935669	2681	5	-	-	HYPH
umn.319510003935669	2681	6	fore	fore	NN
umn.319510003935669	2681	7	stitched	stitch	VBN
umn.319510003935669	2681	8	,	,	,
umn.319510003935669	2681	9	overcast	overcast	JJ
umn.319510003935669	2681	10	.	.	.
umn.319510003935669	2682	1	27	27	CD
umn.319510003935669	2682	2	.	.	.
umn.319510003935669	2683	1	TUCKING	tucking	UH
umn.319510003935669	2683	2	.	.	.
umn.319510003935669	2684	1	MATERIAL	material	NN
umn.319510003935669	2684	2	,	,	,
umn.319510003935669	2684	3	unbleached	unbleached	JJ
umn.319510003935669	2684	4	muslin	muslin	NN
umn.319510003935669	2684	5	.	.	.
umn.319510003935669	2685	1	Piece	piece	NN
umn.319510003935669	2685	2	6x6	6x6	CD
umn.319510003935669	2685	3	inches	inch	NNS
umn.319510003935669	2685	4	;	;	:
umn.319510003935669	2685	5	4	4	CD
umn.319510003935669	2685	6	tucks	tuck	NNS
umn.319510003935669	2685	7	,	,	,
umn.319510003935669	2685	8	1-4.in	1-4.in	CD
umn.319510003935669	2685	9	.	.	.
umn.319510003935669	2686	1	wide	wide	JJ
umn.319510003935669	2686	2	.	.	.
umn.319510003935669	2687	1	28	28	CD
umn.319510003935669	2687	2	-	-	SYM
umn.319510003935669	2687	3	29	29	CD
umn.319510003935669	2687	4	.	.	.
umn.319510003935669	2688	1	THE	the	DT
umn.319510003935669	2688	2	Toy	Toy	NNP
umn.319510003935669	2688	3	Pillow	Pillow	NNP
umn.319510003935669	2688	4	Case	case	NN
umn.319510003935669	2688	5	:	:	:
umn.319510003935669	2688	6	MATERIAL	material	NN
umn.319510003935669	2688	7	,	,	,
umn.319510003935669	2688	8	bleached	bleach	VBN
umn.319510003935669	2688	9	muslin	muslin	NN
umn.319510003935669	2688	10	(	(	-LRB-
umn.319510003935669	2688	11	*	*	NFP
umn.319510003935669	2688	12	)	)	-RRB-
umn.319510003935669	2688	13	,	,	,
umn.319510003935669	2688	14	cut	cut	VBD
umn.319510003935669	2688	15	10x9	10x9	CD
umn.319510003935669	2688	16	1-4.in	1-4.in	CD
umn.319510003935669	2688	17	.	.	.
umn.319510003935669	2688	18	,	,	,
umn.319510003935669	2688	19	made	make	VBD
umn.319510003935669	2688	20	528	528	CD
umn.319510003935669	2688	21	in	in	IN
umn.319510003935669	2688	22	.	.	.
umn.319510003935669	2689	1	Seams	seam	NNS
umn.319510003935669	2689	2	over	over	RB
umn.319510003935669	2689	3	-	-	HYPH
umn.319510003935669	2689	4	sewed	sew	VBN
umn.319510003935669	2689	5	on	on	IN
umn.319510003935669	2689	6	right	right	JJ
umn.319510003935669	2689	7	side	side	NN
umn.319510003935669	2689	8	.	.	.
umn.319510003935669	2690	1	Raw	raw	JJ
umn.319510003935669	2690	2	edges	edge	NNS
umn.319510003935669	2690	3	over-	over-	JJ
umn.319510003935669	2690	4	cast	cast	NN
umn.319510003935669	2690	5	.	.	.
umn.319510003935669	2691	1	Hem	Hem	NNP
umn.319510003935669	2691	2	one	one	CD
umn.319510003935669	2691	3	inch	inch	NN
umn.319510003935669	2691	4	wide	wide	JJ
umn.319510003935669	2691	5	.	.	.
umn.319510003935669	2692	1	30	30	CD
umn.319510003935669	2692	2	-	-	SYM
umn.319510003935669	2692	3	32	32	CD
umn.319510003935669	2692	4	.	.	.
umn.319510003935669	2693	1	THE	the	DT
umn.319510003935669	2693	2	TOY	toy	NN
umn.319510003935669	2693	3	SHEET	sheet	NN
umn.319510003935669	2693	4	:	:	:
umn.319510003935669	2693	5	MATERIAL	material	NN
umn.319510003935669	2693	6	,	,	,
umn.319510003935669	2693	7	bleached	bleach	VBN
umn.319510003935669	2693	8	muslin	muslin	NN
umn.319510003935669	2693	9	(	(	-LRB-
umn.319510003935669	2693	10	*	*	NFP
umn.319510003935669	2693	11	)	)	-RRB-
umn.319510003935669	2693	12	,	,	,
umn.319510003935669	2693	13	14x19	14x19	CD
umn.319510003935669	2693	14	in	in	IN
umn.319510003935669	2693	15	.	.	.
umn.319510003935669	2693	16	,	,	,
umn.319510003935669	2693	17	made	make	VBD
umn.319510003935669	2693	18	13x17	13x17	CD
umn.319510003935669	2693	19	in	in	RP
umn.319510003935669	2693	20	.	.	.
umn.319510003935669	2694	1	(	(	-LRB-
umn.319510003935669	2694	2	One	one	CD
umn.319510003935669	2694	3	sheet	sheet	NN
umn.319510003935669	2694	4	)	)	-RRB-
umn.319510003935669	2694	5	.	.	.
umn.319510003935669	2695	1	33	33	CD
umn.319510003935669	2695	2	-	-	SYM
umn.319510003935669	2695	3	34	34	CD
umn.319510003935669	2695	4	.	.	.
umn.319510003935669	2696	1	THE	the	DT
umn.319510003935669	2696	2	TOY	toy	NN
umn.319510003935669	2696	3	BED	BED	NNP
umn.319510003935669	2696	4	BLANKET	blanket	NN
umn.319510003935669	2696	5	:	:	:
umn.319510003935669	2696	6	MATERIAL	material	NN
umn.319510003935669	2696	7	,	,	,
umn.319510003935669	2696	8	white	white	JJ
umn.319510003935669	2696	9	outing	outing	NN
umn.319510003935669	2696	10	flannel	flannel	NN
umn.319510003935669	2696	11	(	(	-LRB-
umn.319510003935669	2696	12	*	*	NFP
umn.319510003935669	2696	13	)	)	-RRB-
umn.319510003935669	2696	14	.	.	.
umn.319510003935669	2697	1	Blue	Blue	NNP
umn.319510003935669	2697	2	Germantown	Germantown	NNP
umn.319510003935669	2697	3	wool	wool	NN
umn.319510003935669	2697	4	.	.	.
umn.319510003935669	2698	1	Blanket	blanket	NN
umn.319510003935669	2698	2	cut	cut	VBD
umn.319510003935669	2698	3	13x18	13x18	CD
umn.319510003935669	2698	4	in	in	RP
umn.319510003935669	2698	5	.	.	.
umn.319510003935669	2699	1	Edges	edge	NNS
umn.319510003935669	2699	2	finished	finish	VBD
umn.319510003935669	2699	3	with	with	IN
umn.319510003935669	2699	4	a	a	DT
umn.319510003935669	2699	5	blanket	blanket	NN
umn.319510003935669	2699	6	stitch	stitch	NN
umn.319510003935669	2699	7	.	.	.
umn.319510003935669	2700	1	35	35	CD
umn.319510003935669	2700	2	-	-	SYM
umn.319510003935669	2700	3	36	36	CD
umn.319510003935669	2700	4	.	.	.
umn.319510003935669	2701	1	THE	the	DT
umn.319510003935669	2701	2	TOY	toy	NN
umn.319510003935669	2701	3	BED	bed	NN
umn.319510003935669	2701	4	COMFORT	COMFORT	NNP
umn.319510003935669	2701	5	:	:	:
umn.319510003935669	2701	6	MATERIAL	material	NN
umn.319510003935669	2701	7	,	,	,
umn.319510003935669	2701	8	white	white	JJ
umn.319510003935669	2701	9	cheese	cheese	NN
umn.319510003935669	2701	10	-	-	HYPH
umn.319510003935669	2701	11	cloth	cloth	NN
umn.319510003935669	2701	12	(	(	-LRB-
umn.319510003935669	2701	13	*	*	NFP
umn.319510003935669	2701	14	)	)	-RRB-
umn.319510003935669	2701	15	.	.	.
umn.319510003935669	2702	1	Cotton	cotton	NN
umn.319510003935669	2702	2	batting	batting	NN
umn.319510003935669	2702	3	,	,	,
umn.319510003935669	2702	4	blue	blue	JJ
umn.319510003935669	2702	5	darning	darning	NN
umn.319510003935669	2702	6	cotton	cotton	NN
umn.319510003935669	2702	7	.	.	.
umn.319510003935669	2703	1	Size	size	NN
umn.319510003935669	2703	2	,	,	,
umn.319510003935669	2703	3	16x30	16x30	CD
umn.319510003935669	2703	4	in	in	RP
umn.319510003935669	2703	5	.	.	.
umn.319510003935669	2704	1	37	37	CD
umn.319510003935669	2704	2	.	.	.
umn.319510003935669	2705	1	THE	the	DT
umn.319510003935669	2705	2	CRADLE	cradle	NN
umn.319510003935669	2705	3	MATTRESS	mattress	NN
umn.319510003935669	2705	4	:	:	:
umn.319510003935669	2705	5	MATERIAL	material	NN
umn.319510003935669	2705	6	,	,	,
umn.319510003935669	2705	7	striped	stripe	VBN
umn.319510003935669	2705	8	ticking	ticking	NN
umn.319510003935669	2705	9	(	(	-LRB-
umn.319510003935669	2705	10	*	*	NFP
umn.319510003935669	2705	11	)	)	-RRB-
umn.319510003935669	2705	12	.	.	.
umn.319510003935669	2706	1	Cotton	cotton	NN
umn.319510003935669	2706	2	batting	batting	NN
umn.319510003935669	2706	3	.	.	.
umn.319510003935669	2707	1	88	88	CD
umn.319510003935669	2707	2	.	.	.
umn.319510003935669	2708	1	THE	the	DT
umn.319510003935669	2708	2	TOY	toy	NN
umn.319510003935669	2708	3	PILLOW	pillow	NN
umn.319510003935669	2708	4	TICKS	tick	NNS
umn.319510003935669	2708	5	:	:	:
umn.319510003935669	2708	6	MATERIAL	material	NN
umn.319510003935669	2708	7	,	,	,
umn.319510003935669	2708	8	striped	stripe	VBN
umn.319510003935669	2708	9	ticking	ticking	NN
umn.319510003935669	2708	10	(	(	-LRB-
umn.319510003935669	2708	11	*	*	NFP
umn.319510003935669	2708	12	)	)	-RRB-
umn.319510003935669	2708	13	.	.	.
umn.319510003935669	2709	1	Cotton	cotton	NN
umn.319510003935669	2709	2	batting	batting	NN
umn.319510003935669	2709	3	.	.	.
umn.319510003935669	2710	1	Size	size	NN
umn.319510003935669	2710	2	9	9	CD
umn.319510003935669	2710	3	1	1	CD
umn.319510003935669	2710	4	-	-	SYM
umn.319510003935669	2710	5	2,8	2,8	CD
umn.319510003935669	2710	6	1	1	CD
umn.319510003935669	2710	7	-	-	SYM
umn.319510003935669	2710	8	4	4	CD
umn.319510003935669	2710	9	in	in	RP
umn.319510003935669	2710	10	.	.	.
umn.319510003935669	2711	1	SEVENTH	SEVENTH	NNP
umn.319510003935669	2711	2	YEAR	YEAR	NNP
umn.319510003935669	2711	3	.	.	.
umn.319510003935669	2712	1	1	1	LS
umn.319510003935669	2712	2	.	.	.
umn.319510003935669	2713	1	ENROLLMENT	enrollment	NN
umn.319510003935669	2713	2	:	:	:
umn.319510003935669	2713	3	Assignment	assignment	NN
umn.319510003935669	2713	4	of	of	IN
umn.319510003935669	2713	5	individual	individual	JJ
umn.319510003935669	2713	6	equip-	equip-	XX
umn.319510003935669	2713	7	ment	ment	NNP
umn.319510003935669	2713	8	.	.	.
umn.319510003935669	2714	1	2	2	LS
umn.319510003935669	2714	2	-	-	SYM
umn.319510003935669	2714	3	3	3	CD
umn.319510003935669	2714	4	.	.	.
umn.319510003935669	2715	1	RAPID	RAPID	NNP
umn.319510003935669	2715	2	REVIEW	REVIEW	NNP
umn.319510003935669	2715	3	of	of	IN
umn.319510003935669	2715	4	all	all	PDT
umn.319510003935669	2715	5	the	the	DT
umn.319510003935669	2715	6	stitches	stitch	NNS
umn.319510003935669	2715	7	taught	teach	VBN
umn.319510003935669	2715	8	in	in	IN
umn.319510003935669	2715	9	the	the	DT
umn.319510003935669	2715	10	first	first	JJ
umn.319510003935669	2715	11	quarter	quarter	NN
umn.319510003935669	2715	12	of	of	IN
umn.319510003935669	2715	13	the	the	DT
umn.319510003935669	2715	14	sixth	sixth	JJ
umn.319510003935669	2715	15	year	year	NN
umn.319510003935669	2715	16	's	's	POS
umn.319510003935669	2715	17	work	work	NN
umn.319510003935669	2715	18	.	.	.
umn.319510003935669	2716	1	MATERIAL	material	NN
umn.319510003935669	2716	2	,	,	,
umn.319510003935669	2716	3	unbleached	unbleached	JJ
umn.319510003935669	2716	4	muslin	muslin	NN
umn.319510003935669	2716	5	,	,	,
umn.319510003935669	2716	6	cut	cut	VBD
umn.319510003935669	2716	7	6x12	6x12	CD
umn.319510003935669	2716	8	in	in	RP
umn.319510003935669	2716	9	.	.	.
umn.319510003935669	2716	10	,	,	,
umn.319510003935669	2716	11	folded	fold	VBN
umn.319510003935669	2716	12	in	in	IN
umn.319510003935669	2716	13	the	the	DT
umn.319510003935669	2716	14	middle	middle	JJ
umn.319510003935669	2716	15	crosswise	crosswise	NN
umn.319510003935669	2716	16	.	.	.
umn.319510003935669	2717	1	White	white	JJ
umn.319510003935669	2717	2	thread	thread	NN
umn.319510003935669	2717	3	,	,	,
umn.319510003935669	2717	4	No	no	UH
umn.319510003935669	2717	5	.	.	.
umn.319510003935669	2718	1	50	50	CD
umn.319510003935669	2718	2	.	.	.
umn.319510003935669	2719	1	Needles	needle	NNS
umn.319510003935669	2719	2	,	,	,
umn.319510003935669	2719	3	sharps	sharp	NNS
umn.319510003935669	2719	4	,	,	,
umn.319510003935669	2719	5	No	no	UH
umn.319510003935669	2719	6	.	.	.
umn.319510003935669	2720	1	8	8	CD
umn.319510003935669	2720	2	.	.	.
umn.319510003935669	2721	1	This	this	DT
umn.319510003935669	2721	2	one	one	CD
umn.319510003935669	2721	3	piece	piece	NN
umn.319510003935669	2721	4	to	to	TO
umn.319510003935669	2721	5	suffice	suffice	VB
umn.319510003935669	2721	6	for	for	IN
umn.319510003935669	2721	7	the	the	DT
umn.319510003935669	2721	8	review	review	NN
umn.319510003935669	2721	9	.	.	.
umn.319510003935669	2722	1	4.5	4.5	CD
umn.319510003935669	2722	2	-	-	SYM
umn.319510003935669	2722	3	6	6	CD
umn.319510003935669	2722	4	.	.	.
umn.319510003935669	2723	1	APRON	apron	NN
umn.319510003935669	2723	2	:	:	:
umn.319510003935669	2723	3	The	the	DT
umn.319510003935669	2723	4	straight	straight	JJ
umn.319510003935669	2723	5	apron	apron	NN
umn.319510003935669	2723	6	,	,	,
umn.319510003935669	2723	7	gathered	gather	VBD
umn.319510003935669	2723	8	into	into	IN
umn.319510003935669	2723	9	a	a	DT
umn.319510003935669	2723	10	band	band	NN
umn.319510003935669	2723	11	.	.	.
umn.319510003935669	2724	1	Three	three	CD
umn.319510003935669	2724	2	tucks	tuck	NNS
umn.319510003935669	2724	3	and	and	CC
umn.319510003935669	2724	4	a	a	DT
umn.319510003935669	2724	5	hem	hem	NN
umn.319510003935669	2724	6	at	at	IN
umn.319510003935669	2724	7	the	the	DT
umn.319510003935669	2724	8	bottom	bottom	NN
umn.319510003935669	2724	9	.	.	.
umn.319510003935669	2725	1	No	no	DT
umn.319510003935669	2725	2	other	other	JJ
umn.319510003935669	2725	3	adornment	adornment	NN
umn.319510003935669	2725	4	.	.	.
umn.319510003935669	2726	1	Size	size	NN
umn.319510003935669	2726	2	,	,	,
umn.319510003935669	2726	3	adapted	adapt	VBN
umn.319510003935669	2726	4	to	to	IN
umn.319510003935669	2726	5	pupil	pupil	NN
umn.319510003935669	2726	6	.	.	.
umn.319510003935669	2727	1	SEWING	sewing	NN
umn.319510003935669	2727	2	147	147	CD
umn.319510003935669	2727	3	MATERIAL	material	NN
umn.319510003935669	2727	4	India	India	NNP
umn.319510003935669	2727	5	Linon	Linon	NNP
umn.319510003935669	2727	6	(	(	-LRB-
umn.319510003935669	2727	7	*	*	NFP
umn.319510003935669	2727	8	)	)	-RRB-
umn.319510003935669	2727	9	.	.	.
umn.319510003935669	2728	1	Needles	needle	NNS
umn.319510003935669	2728	2	and	and	CC
umn.319510003935669	2728	3	thread	thread	NN
umn.319510003935669	2728	4	adapted	adapt	VBN
umn.319510003935669	2728	5	by	by	IN
umn.319510003935669	2728	6	the	the	DT
umn.319510003935669	2728	7	teacher	teacher	NN
umn.319510003935669	2728	8	.	.	.
umn.319510003935669	2729	1	7	7	CD
umn.319510003935669	2729	2	-	-	SYM
umn.319510003935669	2729	3	8	8	CD
umn.319510003935669	2729	4	.	.	.
umn.319510003935669	2730	1	HANDKERCHIEF	handkerchief	NN
umn.319510003935669	2730	2	:	:	:
umn.319510003935669	2730	3	Hemstitching	Hemstitching	NNP
umn.319510003935669	2730	4	.	.	.
umn.319510003935669	2731	1	The	the	DT
umn.319510003935669	2731	2	untrimmed	untrimmed	JJ
umn.319510003935669	2731	3	hemstitched	hemstitched	NN
umn.319510003935669	2731	4	handkerchief	handkerchief	NN
umn.319510003935669	2731	5	.	.	.
umn.319510003935669	2732	1	MATERIAL	material	NN
umn.319510003935669	2732	2	,	,	,
umn.319510003935669	2732	3	India	India	NNP
umn.319510003935669	2732	4	Linon	Linon	NNP
umn.319510003935669	2732	5	,	,	,
umn.319510003935669	2732	6	(	(	-LRB-
umn.319510003935669	2732	7	*	*	NFP
umn.319510003935669	2732	8	)	)	-RRB-
umn.319510003935669	2732	9	.	.	.
umn.319510003935669	2733	1	Size	size	NN
umn.319510003935669	2733	2	,	,	,
umn.319510003935669	2733	3	10	10	CD
umn.319510003935669	2733	4	x	x	SYM
umn.319510003935669	2733	5	10	10	CD
umn.319510003935669	2733	6	in	in	IN
umn.319510003935669	2733	7	.	.	.
umn.319510003935669	2734	1	before	before	IN
umn.319510003935669	2734	2	hemming	hemming	NN
umn.319510003935669	2734	3	.	.	.
umn.319510003935669	2735	1	9	9	LS
umn.319510003935669	2735	2	.	.	.
umn.319510003935669	2736	1	TABLE	table	NN
umn.319510003935669	2736	2	NAPKINS	napkin	NNS
umn.319510003935669	2736	3	:	:	:
umn.319510003935669	2736	4	The	the	DT
umn.319510003935669	2736	5	linen	linen	NN
umn.319510003935669	2736	6	hem	hem	NN
umn.319510003935669	2736	7	.	.	.
umn.319510003935669	2737	1	MATERIAL	material	NN
umn.319510003935669	2737	2	,	,	,
umn.319510003935669	2737	3	Linen	Linen	NNP
umn.319510003935669	2737	4	or	or	CC
umn.319510003935669	2737	5	mercerized	mercerize	VBD
umn.319510003935669	2737	6	cotton	cotton	NN
umn.319510003935669	2737	7	,	,	,
umn.319510003935669	2737	8	(	(	-LRB-
umn.319510003935669	2737	9	*	*	NFP
umn.319510003935669	2737	10	)	)	-RRB-
umn.319510003935669	2737	11	.	.	.
umn.319510003935669	2738	1	Size	size	NN
umn.319510003935669	2738	2	,	,	,
umn.319510003935669	2738	3	de-	de-	RB
umn.319510003935669	2738	4	cided	cide	VBN
umn.319510003935669	2738	5	by	by	IN
umn.319510003935669	2738	6	parents	parent	NNS
umn.319510003935669	2738	7	.	.	.
umn.319510003935669	2739	1	Hem	Hem	NNP
umn.319510003935669	2739	2	,	,	,
umn.319510003935669	2739	3	3	3	CD
umn.319510003935669	2739	4	-	-	SYM
umn.319510003935669	2739	5	16	16	CD
umn.319510003935669	2739	6	inch	inch	NN
umn.319510003935669	2739	7	wide	wide	JJ
umn.319510003935669	2739	8	.	.	.
umn.319510003935669	2740	1	10	10	CD
umn.319510003935669	2740	2	.	.	.
umn.319510003935669	2741	1	BUTTONHOLES	buttonhole	NNS
umn.319510003935669	2741	2	:	:	:
umn.319510003935669	2741	3	One	one	CD
umn.319510003935669	2741	4	review	review	NN
umn.319510003935669	2741	5	lesson	lesson	NN
umn.319510003935669	2741	6	.	.	.
umn.319510003935669	2742	1	A	a	DT
umn.319510003935669	2742	2	square	square	NN
umn.319510003935669	2742	3	ended	end	VBD
umn.319510003935669	2742	4	,	,	,
umn.319510003935669	2742	5	barred	bar	VBN
umn.319510003935669	2742	6	,	,	,
umn.319510003935669	2742	7	tailored	tailor	VBN
umn.319510003935669	2742	8	buttonhole	buttonhole	NN
umn.319510003935669	2742	9	.	.	.
umn.319510003935669	2743	1	Material	material	NN
umn.319510003935669	2743	2	,	,	,
umn.319510003935669	2743	3	Bleached	bleached	JJ
umn.319510003935669	2743	4	muslin	muslin	NN
umn.319510003935669	2743	5	,	,	,
umn.319510003935669	2743	6	strips	strip	NNS
umn.319510003935669	2743	7	cut	cut	VBD
umn.319510003935669	2743	8	12	12	CD
umn.319510003935669	2743	9	x	x	SYM
umn.319510003935669	2743	10	3	3	CD
umn.319510003935669	2743	11	inches	inch	NNS
umn.319510003935669	2743	12	,	,	,
umn.319510003935669	2743	13	folded	fold	VBN
umn.319510003935669	2743	14	lengthwise	lengthwise	RB
umn.319510003935669	2743	15	in	in	IN
umn.319510003935669	2743	16	the	the	DT
umn.319510003935669	2743	17	middle	middle	NN
umn.319510003935669	2743	18	,	,	,
umn.319510003935669	2743	19	edges	edge	NNS
umn.319510003935669	2743	20	turned	turn	VBN
umn.319510003935669	2743	21	in	in	RP
umn.319510003935669	2743	22	and	and	CC
umn.319510003935669	2743	23	over-	over-	NN
umn.319510003935669	2743	24	sewed	sew	VBN
umn.319510003935669	2743	25	.	.	.
umn.319510003935669	2744	1	Buttonholes	buttonhole	NNS
umn.319510003935669	2744	2	cut	cut	VBD
umn.319510003935669	2744	3	crosswise	crosswise	RB
umn.319510003935669	2744	4	the	the	DT
umn.319510003935669	2744	5	piece	piece	NN
umn.319510003935669	2744	6	,	,	,
umn.319510003935669	2744	7	two	two	CD
umn.319510003935669	2744	8	inches	inch	NNS
umn.319510003935669	2744	9	apart	apart	RB
umn.319510003935669	2744	10	.	.	.
umn.319510003935669	2745	1	A	a	DT
umn.319510003935669	2745	2	grade	grade	NN
umn.319510003935669	2745	3	contest	contest	NN
umn.319510003935669	2745	4	for	for	IN
umn.319510003935669	2745	5	the	the	DT
umn.319510003935669	2745	6	best	good	JJS
umn.319510003935669	2745	7	buttonholes	buttonhole	NNS
umn.319510003935669	2745	8	.	.	.
umn.319510003935669	2746	1	11	11	CD
umn.319510003935669	2746	2	.	.	.
umn.319510003935669	2747	1	PATCHING	patch	VBG
umn.319510003935669	2747	2	:	:	:
umn.319510003935669	2747	3	Matching	matching	NN
umn.319510003935669	2747	4	stripes	stripe	NNS
umn.319510003935669	2747	5	.	.	.
umn.319510003935669	2748	1	The	the	DT
umn.319510003935669	2748	2	felled	fell	VBN
umn.319510003935669	2748	3	patch-	patch-	NN
umn.319510003935669	2748	4	MATERIAL	material	NN
umn.319510003935669	2748	5	,	,	,
umn.319510003935669	2748	6	any	any	DT
umn.319510003935669	2748	7	kind	kind	NN
umn.319510003935669	2748	8	of	of	IN
umn.319510003935669	2748	9	light	light	JJ
umn.319510003935669	2748	10	weight	weight	NN
umn.319510003935669	2748	11	striped	stripe	VBN
umn.319510003935669	2748	12	goods	good	NNS
umn.319510003935669	2748	13	,	,	,
umn.319510003935669	2748	14	(	(	-LRB-
umn.319510003935669	2748	15	*	*	NFP
umn.319510003935669	2748	16	)	)	-RRB-
umn.319510003935669	2748	17	.	.	.
umn.319510003935669	2749	1	All	all	DT
umn.319510003935669	2749	2	goods	good	NNS
umn.319510003935669	2749	3	must	must	MD
umn.319510003935669	2749	4	be	be	VB
umn.319510003935669	2749	5	clean	clean	JJ
umn.319510003935669	2749	6	.	.	.
umn.319510003935669	2750	1	Piece	piece	NN
umn.319510003935669	2750	2	cut	cut	VBD
umn.319510003935669	2750	3	6	6	CD
umn.319510003935669	2750	4	x	x	SYM
umn.319510003935669	2750	5	6	6	CD
umn.319510003935669	2750	6	inches	inch	NNS
umn.319510003935669	2750	7	.	.	.
umn.319510003935669	2751	1	12	12	CD
umn.319510003935669	2751	2	.	.	.
umn.319510003935669	2752	1	DARNING	darning	NN
umn.319510003935669	2752	2	:	:	:
umn.319510003935669	2752	3	MATERIAL	material	NN
umn.319510003935669	2752	4	,	,	,
umn.319510003935669	2752	5	Silk	silk	NN
umn.319510003935669	2752	6	,	,	,
umn.319510003935669	2752	7	cotton	cotton	NN
umn.319510003935669	2752	8	,	,	,
umn.319510003935669	2752	9	linen	linen	NN
umn.319510003935669	2752	10	,	,	,
umn.319510003935669	2752	11	or	or	CC
umn.319510003935669	2752	12	woolen	woolen	JJ
umn.319510003935669	2752	13	goods	good	NNS
umn.319510003935669	2752	14	,	,	,
umn.319510003935669	2752	15	(	(	-LRB-
umn.319510003935669	2752	16	*	*	NFP
umn.319510003935669	2752	17	)	)	-RRB-
umn.319510003935669	2752	18	.	.	.
umn.319510003935669	2753	1	Thread	thread	NN
umn.319510003935669	2753	2	,	,	,
umn.319510003935669	2753	3	silk	silk	NN
umn.319510003935669	2753	4	or	or	CC
umn.319510003935669	2753	5	darning	darning	NN
umn.319510003935669	2753	6	cotton	cotton	NN
umn.319510003935669	2753	7	adapted	adapt	VBN
umn.319510003935669	2753	8	to	to	IN
umn.319510003935669	2753	9	the	the	DT
umn.319510003935669	2753	10	cloth	cloth	NN
umn.319510003935669	2753	11	,	,	,
umn.319510003935669	2753	12	also	also	RB
umn.319510003935669	2753	13	the	the	DT
umn.319510003935669	2753	14	needles	needle	NNS
umn.319510003935669	2753	15	.	.	.
umn.319510003935669	2754	1	Darning	darning	NN
umn.319510003935669	2754	2	of	of	IN
umn.319510003935669	2754	3	the	the	DT
umn.319510003935669	2754	4	cut	cut	NN
umn.319510003935669	2754	5	,	,	,
umn.319510003935669	2754	6	the	the	DT
umn.319510003935669	2754	7	tear	tear	NN
umn.319510003935669	2754	8	,	,	,
umn.319510003935669	2754	9	the	the	DT
umn.319510003935669	2754	10	worn	worn	JJ
umn.319510003935669	2754	11	hole	hole	NN
umn.319510003935669	2754	12	.	.	.
umn.319510003935669	2755	1	13	13	CD
umn.319510003935669	2755	2	.	.	.
umn.319510003935669	2756	1	DARNING	darning	NN
umn.319510003935669	2756	2	:	:	:
umn.319510003935669	2756	3	MATERIAL	material	NN
umn.319510003935669	2756	4	;	;	:
umn.319510003935669	2756	5	Cotton	cotton	NN
umn.319510003935669	2756	6	or	or	CC
umn.319510003935669	2756	7	woolen	woolen	JJ
umn.319510003935669	2756	8	stockings	stocking	NNS
umn.319510003935669	2756	9	,	,	,
umn.319510003935669	2756	10	(	(	-LRB-
umn.319510003935669	2756	11	*	*	NFP
umn.319510003935669	2756	12	)	)	-RRB-
umn.319510003935669	2756	13	.	.	.
umn.319510003935669	2757	1	These	these	DT
umn.319510003935669	2757	2	must	must	MD
umn.319510003935669	2757	3	be	be	VB
umn.319510003935669	2757	4	freshly	freshly	RB
umn.319510003935669	2757	5	washed	wash	VBN
umn.319510003935669	2757	6	and	and	CC
umn.319510003935669	2757	7	scalded	scald	VBN
umn.319510003935669	2757	8	,	,	,
umn.319510003935669	2757	9	if	if	IN
umn.319510003935669	2757	10	they	-PRON-	PRP
umn.319510003935669	2757	11	have	have	VBP
umn.319510003935669	2757	12	been	be	VBN
umn.319510003935669	2757	13	worn	wear	VBN
umn.319510003935669	2757	14	.	.	.
umn.319510003935669	2758	1	Needles	needle	NNS
umn.319510003935669	2758	2	;	;	:
umn.319510003935669	2758	3	etc	etc	FW
umn.319510003935669	2758	4	.	.	.
umn.319510003935669	2758	5	,	,	,
umn.319510003935669	2758	6	adapted	adapt	VBN
umn.319510003935669	2758	7	to	to	IN
umn.319510003935669	2758	8	material	material	NN
umn.319510003935669	2758	9	.	.	.
umn.319510003935669	2759	1	14	14	CD
umn.319510003935669	2759	2	.	.	.
umn.319510003935669	2760	1	THE	the	DT
umn.319510003935669	2760	2	FELLED	felled	NN
umn.319510003935669	2760	3	SEAM	seam	NN
umn.319510003935669	2760	4	:	:	:
umn.319510003935669	2760	5	MATERIAL	material	NN
umn.319510003935669	2760	6	,	,	,
umn.319510003935669	2760	7	bleached	bleach	VBN
umn.319510003935669	2760	8	muslin	muslin	NN
umn.319510003935669	2760	9	.	.	.
umn.319510003935669	2761	1	Piece	piece	NN
umn.319510003935669	2761	2	cut	cut	VBD
umn.319510003935669	2761	3	6	6	CD
umn.319510003935669	2761	4	x	x	SYM
umn.319510003935669	2761	5	6	6	CD
umn.319510003935669	2761	6	inches	inch	NNS
umn.319510003935669	2761	7	.	.	.
umn.319510003935669	2762	1	Two	two	CD
umn.319510003935669	2762	2	seams	seam	NNS
umn.319510003935669	2762	3	.	.	.
umn.319510003935669	2763	1	15	15	CD
umn.319510003935669	2763	2	.	.	.
umn.319510003935669	2764	1	THE	the	DT
umn.319510003935669	2764	2	FRENCH	FRENCH	NNP
umn.319510003935669	2764	3	SEAM	SEAM	NNP
umn.319510003935669	2764	4	:	:	:
umn.319510003935669	2764	5	MATERIAL	material	NN
umn.319510003935669	2764	6	,	,	,
umn.319510003935669	2764	7	as	as	IN
umn.319510003935669	2764	8	in	in	IN
umn.319510003935669	2764	9	previous	previous	JJ
umn.319510003935669	2764	10	lesson	lesson	NN
umn.319510003935669	2764	11	.	.	.
umn.319510003935669	2765	1	Two	two	CD
umn.319510003935669	2765	2	seams	seam	NNS
umn.319510003935669	2765	3	.	.	.
umn.319510003935669	2766	1	16	16	CD
umn.319510003935669	2766	2	-	-	SYM
umn.319510003935669	2766	3	24	24	CD
umn.319510003935669	2766	4	.	.	.
umn.319510003935669	2767	1	DRAFTING	drafting	NN
umn.319510003935669	2767	2	,	,	,
umn.319510003935669	2767	3	CUTTING	cutting	NN
umn.319510003935669	2767	4	,	,	,
umn.319510003935669	2767	5	AND	and	CC
umn.319510003935669	2767	6	MAKING	make	VBG
umn.319510003935669	2767	7	a	a	DT
umn.319510003935669	2767	8	petticoat	petticoat	NN
umn.319510003935669	2767	9	;	;	:
umn.319510003935669	2767	10	using	use	VBG
umn.319510003935669	2767	11	the	the	DT
umn.319510003935669	2767	12	"	"	``
umn.319510003935669	2767	13	Gingles	Gingles	NNP
umn.319510003935669	2767	14	"	"	''
umn.319510003935669	2767	15	method	method	NN
umn.319510003935669	2767	16	.	.	.
umn.319510003935669	2768	1	(	(	-LRB-
umn.319510003935669	2768	2	See	see	VB
umn.319510003935669	2768	3	"	"	''
umn.319510003935669	2768	4	ad	ad	NN
umn.319510003935669	2768	5	.	.	.
umn.319510003935669	2768	6	"	"	''
umn.319510003935669	2769	1	in	in	IN
umn.319510003935669	2769	2	this	this	DT
umn.319510003935669	2769	3	book	book	NN
umn.319510003935669	2769	4	MATERIAL	material	NN
umn.319510003935669	2769	5	,	,	,
umn.319510003935669	2769	6	bleached	bleach	VBN
umn.319510003935669	2769	7	muslin	muslin	NN
umn.319510003935669	2769	8	,	,	,
umn.319510003935669	2769	9	(	(	-LRB-
umn.319510003935669	2769	10	*	*	NFP
umn.319510003935669	2769	11	)	)	-RRB-
umn.319510003935669	2769	12	.	.	.
umn.319510003935669	2770	1	(	(	-LRB-
umn.319510003935669	2770	2	a	a	LS
umn.319510003935669	2770	3	)	)	-RRB-
umn.319510003935669	2770	4	Measurement	measurement	NN
umn.319510003935669	2770	5	.	.	.
umn.319510003935669	2771	1	(	(	-LRB-
umn.319510003935669	2771	2	b	b	LS
umn.319510003935669	2771	3	)	)	-RRB-
umn.319510003935669	2771	4	Drafting	draft	VBG
umn.319510003935669	2771	5	to	to	IN
umn.319510003935669	2771	6	same	same	JJ
umn.319510003935669	2771	7	measurement	measurement	NN
umn.319510003935669	2771	8	.	.	.
umn.319510003935669	2772	1	148	148	CD
umn.319510003935669	2772	2	DOMESTIC	domestic	JJ
umn.319510003935669	2772	3	SCIENCE	science	NN
umn.319510003935669	2772	4	Drafting	draft	VBG
umn.319510003935669	2772	5	to	to	IN
umn.319510003935669	2772	6	individual	individual	JJ
umn.319510003935669	2772	7	measurements	measurement	NNS
umn.319510003935669	2772	8	.	.	.
umn.319510003935669	2773	1	(	(	-LRB-
umn.319510003935669	2773	2	d	d	LS
umn.319510003935669	2773	3	)	)	-RRB-
umn.319510003935669	2773	4	Cutting	cutting	NN
umn.319510003935669	2773	5	(	(	-LRB-
umn.319510003935669	2773	6	e	e	LS
umn.319510003935669	2773	7	)	)	-RRB-
umn.319510003935669	2773	8	Fitting	fitting	NN
umn.319510003935669	2773	9	.	.	.
umn.319510003935669	2774	1	(	(	-LRB-
umn.319510003935669	2774	2	f	f	LS
umn.319510003935669	2774	3	)	)	-RRB-
umn.319510003935669	2774	4	Making	making	NN
umn.319510003935669	2774	5	.	.	.
umn.319510003935669	2775	1	Petticoat	petticoat	NN
umn.319510003935669	2775	2	made	make	VBN
umn.319510003935669	2775	3	with	with	IN
umn.319510003935669	2775	4	fourth	fourth	JJ
umn.319510003935669	2775	5	-	-	HYPH
umn.319510003935669	2775	6	inch	inch	NN
umn.319510003935669	2775	7	felled	fell	VBN
umn.319510003935669	2775	8	seams	seam	NNS
umn.319510003935669	2775	9	,	,	,
umn.319510003935669	2775	10	back	back	NN
umn.319510003935669	2775	11	-	-	HYPH
umn.319510003935669	2775	12	and-	and-	JJ
umn.319510003935669	2775	13	fore	fore	NN
umn.319510003935669	2775	14	stitched	stitch	VBN
umn.319510003935669	2775	15	;	;	:
umn.319510003935669	2775	16	finished	finish	VBN
umn.319510003935669	2775	17	with	with	IN
umn.319510003935669	2775	18	plain	plain	JJ
umn.319510003935669	2775	19	hem	hem	NN
umn.319510003935669	2775	20	.	.	.
umn.319510003935669	2776	1	25	25	CD
umn.319510003935669	2776	2	-	-	SYM
umn.319510003935669	2776	3	28	28	CD
umn.319510003935669	2776	4	.	.	.
umn.319510003935669	2777	1	DRAFTING	drafting	NN
umn.319510003935669	2777	2	,	,	,
umn.319510003935669	2777	3	CUTTING	cutting	NN
umn.319510003935669	2777	4	,	,	,
umn.319510003935669	2777	5	AND	and	CC
umn.319510003935669	2777	6	MAKING	make	VBG
umn.319510003935669	2777	7	a	a	DT
umn.319510003935669	2777	8	seven	seven	CD
umn.319510003935669	2777	9	gored	gored	JJ
umn.319510003935669	2777	10	dress	dress	NN
umn.319510003935669	2777	11	-	-	HYPH
umn.319510003935669	2777	12	skirt	skirt	NN
umn.319510003935669	2777	13	,	,	,
umn.319510003935669	2777	14	using	use	VBG
umn.319510003935669	2777	15	the	the	DT
umn.319510003935669	2777	16	same	same	JJ
umn.319510003935669	2777	17	method	method	NN
umn.319510003935669	2777	18	.	.	.
umn.319510003935669	2778	1	MATERIAL	material	NN
umn.319510003935669	2778	2	,	,	,
umn.319510003935669	2778	3	calico	calico	NN
umn.319510003935669	2778	4	or	or	CC
umn.319510003935669	2778	5	gingham	gingham	NN
umn.319510003935669	2778	6	,	,	,
umn.319510003935669	2778	7	(	(	-LRB-
umn.319510003935669	2778	8	*	*	NFP
umn.319510003935669	2778	9	)	)	-RRB-
umn.319510003935669	2778	10	.	.	.
umn.319510003935669	2779	1	Skirt	skirt	NN
umn.319510003935669	2779	2	finished	finish	VBD
umn.319510003935669	2779	3	with	with	IN
umn.319510003935669	2779	4	the	the	DT
umn.319510003935669	2779	5	French	french	JJ
umn.319510003935669	2779	6	seam	seam	NN
umn.319510003935669	2779	7	(	(	-LRB-
umn.319510003935669	2779	8	not	not	RB
umn.319510003935669	2779	9	back	back	RB
umn.319510003935669	2779	10	-	-	HYPH
umn.319510003935669	2779	11	stitched	stitch	VBN
umn.319510003935669	2779	12	)	)	-RRB-
umn.319510003935669	2779	13	,	,	,
umn.319510003935669	2779	14	and	and	CC
umn.319510003935669	2779	15	a	a	DT
umn.319510003935669	2779	16	plain	plain	JJ
umn.319510003935669	2779	17	hem	hem	NN
umn.319510003935669	2779	18	.	.	.
umn.319510003935669	2780	1	29	29	CD
umn.319510003935669	2780	2	-	-	SYM
umn.319510003935669	2780	3	33	33	CD
umn.319510003935669	2780	4	.	.	.
umn.319510003935669	2781	1	DRAFTING	drafting	NN
umn.319510003935669	2781	2	,	,	,
umn.319510003935669	2781	3	CUTTING	cutting	NN
umn.319510003935669	2781	4	,	,	,
umn.319510003935669	2781	5	AND	and	CC
umn.319510003935669	2781	6	MAKING	make	VBG
umn.319510003935669	2781	7	shirt	shirt	NN
umn.319510003935669	2781	8	-	-	HYPH
umn.319510003935669	2781	9	waist	waist	NN
umn.319510003935669	2781	10	(	(	-LRB-
umn.319510003935669	2781	11	same	same	JJ
umn.319510003935669	2781	12	method	method	NN
umn.319510003935669	2781	13	)	)	-RRB-
umn.319510003935669	2781	14	.	.	.
umn.319510003935669	2782	1	MATERIAL	material	NN
umn.319510003935669	2782	2	,	,	,
umn.319510003935669	2782	3	calico	calico	NN
umn.319510003935669	2782	4	,	,	,
umn.319510003935669	2782	5	gingham	gingham	NN
umn.319510003935669	2782	6	,	,	,
umn.319510003935669	2782	7	or	or	CC
umn.319510003935669	2782	8	white	white	JJ
umn.319510003935669	2782	9	goods	good	NNS
umn.319510003935669	2782	10	,	,	,
umn.319510003935669	2782	11	selected	select	VBN
umn.319510003935669	2782	12	by	by	IN
umn.319510003935669	2782	13	the	the	DT
umn.319510003935669	2782	14	parents	parent	NNS
umn.319510003935669	2782	15	(	(	-LRB-
umn.319510003935669	2782	16	*	*	NFP
umn.319510003935669	2782	17	)	)	-RRB-
umn.319510003935669	2782	18	.	.	.
umn.319510003935669	2783	1	Waists	waist	NNS
umn.319510003935669	2783	2	plainly	plainly	RB
umn.319510003935669	2783	3	finished	finish	VBD
umn.319510003935669	2783	4	.	.	.
umn.319510003935669	2784	1	Barred	barred	JJ
umn.319510003935669	2784	2	button-	button-	NN
umn.319510003935669	2784	3	holes	hole	NNS
umn.319510003935669	2784	4	.	.	.
umn.319510003935669	2785	1	34	34	CD
umn.319510003935669	2785	2	.	.	.
umn.319510003935669	2786	1	DRAFTING	drafting	NN
umn.319510003935669	2786	2	,	,	,
umn.319510003935669	2786	3	CUTTING	cutting	NN
umn.319510003935669	2786	4	,	,	,
umn.319510003935669	2786	5	AND	and	CC
umn.319510003935669	2786	6	MAKING	make	VBG
umn.319510003935669	2786	7	drawers	drawer	NNS
umn.319510003935669	2786	8	,	,	,
umn.319510003935669	2786	9	by	by	IN
umn.319510003935669	2786	10	same	same	JJ
umn.319510003935669	2786	11	method	method	NN
umn.319510003935669	2786	12	.	.	.
umn.319510003935669	2787	1	Finished	finish	VBN
umn.319510003935669	2787	2	with	with	IN
umn.319510003935669	2787	3	felled	fell	VBN
umn.319510003935669	2787	4	seams	seam	NNS
umn.319510003935669	2787	5	and	and	CC
umn.319510003935669	2787	6	plain	plain	JJ
umn.319510003935669	2787	7	hem	hem	NN
umn.319510003935669	2787	8	.	.	.
umn.319510003935669	2788	1	MATERIAL	material	NN
umn.319510003935669	2788	2	,	,	,
umn.319510003935669	2788	3	bleached	bleach	VBN
umn.319510003935669	2788	4	muslin	muslin	NN
umn.319510003935669	2788	5	.	.	.
umn.319510003935669	2789	1	EIGHTH	EIGHTH	NNP
umn.319510003935669	2789	2	YEAR	YEAR	NNP
umn.319510003935669	2789	3	.	.	.
umn.319510003935669	2790	1	FIRST	FIRST	NNP
umn.319510003935669	2790	2	QUARTER	quarter	NN
umn.319510003935669	2790	3	.	.	.
umn.319510003935669	2791	1	NOTE	note	NN
umn.319510003935669	2791	2	.	.	.
umn.319510003935669	2792	1	No	no	DT
umn.319510003935669	2792	2	purely	purely	RB
umn.319510003935669	2792	3	"	"	``
umn.319510003935669	2792	4	practice	practice	NN
umn.319510003935669	2792	5	work	work	NN
umn.319510003935669	2792	6	”	"	''
umn.319510003935669	2792	7	is	be	VBZ
umn.319510003935669	2792	8	done	do	VBN
umn.319510003935669	2792	9	in	in	IN
umn.319510003935669	2792	10	the	the	DT
umn.319510003935669	2792	11	first	first	JJ
umn.319510003935669	2792	12	quarter	quarter	NN
umn.319510003935669	2792	13	.	.	.
umn.319510003935669	2793	1	Garments	garment	NNS
umn.319510003935669	2793	2	are	be	VBP
umn.319510003935669	2793	3	drafted	draft	VBN
umn.319510003935669	2793	4	,	,	,
umn.319510003935669	2793	5	cut	cut	VBN
umn.319510003935669	2793	6	,	,	,
umn.319510003935669	2793	7	and	and	CC
umn.319510003935669	2793	8	made	make	VBN
umn.319510003935669	2793	9	.	.	.
umn.319510003935669	2794	1	The	the	DT
umn.319510003935669	2794	2	drafting	drafting	NN
umn.319510003935669	2794	3	is	be	VBZ
umn.319510003935669	2794	4	done	do	VBN
umn.319510003935669	2794	5	by	by	IN
umn.319510003935669	2794	6	the	the	DT
umn.319510003935669	2794	7	"	"	``
umn.319510003935669	2794	8	Gingles	Gingles	NNP
umn.319510003935669	2794	9	Method	Method	NNP
umn.319510003935669	2794	10	.	.	.
umn.319510003935669	2794	11	"	"	''
umn.319510003935669	2795	1	All	all	DT
umn.319510003935669	2795	2	equipment	equipment	NN
umn.319510003935669	2795	3	and	and	CC
umn.319510003935669	2795	4	material	material	NN
umn.319510003935669	2795	5	is	be	VBZ
umn.319510003935669	2795	6	furnished	furnish	VBN
umn.319510003935669	2795	7	by	by	IN
umn.319510003935669	2795	8	the	the	DT
umn.319510003935669	2795	9	pupils	pupil	NNS
umn.319510003935669	2795	10	.	.	.
umn.319510003935669	2796	1	The	the	DT
umn.319510003935669	2796	2	garments	garment	NNS
umn.319510003935669	2796	3	and	and	CC
umn.319510003935669	2796	4	all	all	DT
umn.319510003935669	2796	5	other	other	JJ
umn.319510003935669	2796	6	articles	article	NNS
umn.319510003935669	2796	7	made	make	VBN
umn.319510003935669	2796	8	,	,	,
umn.319510003935669	2796	9	are	be	VBP
umn.319510003935669	2796	10	the	the	DT
umn.319510003935669	2796	11	property	property	NN
umn.319510003935669	2796	12	of	of	IN
umn.319510003935669	2796	13	the	the	DT
umn.319510003935669	2796	14	makers	maker	NNS
umn.319510003935669	2796	15	.	.	.
umn.319510003935669	2797	1	Exactness	exactness	NN
umn.319510003935669	2797	2	is	be	VBZ
umn.319510003935669	2797	3	the	the	DT
umn.319510003935669	2797	4	highest	high	JJS
umn.319510003935669	2797	5	aim	aim	NN
umn.319510003935669	2797	6	.	.	.
umn.319510003935669	2798	1	GARMENTS	garment	NNS
umn.319510003935669	2798	2	made	make	VBN
umn.319510003935669	2798	3	in	in	IN
umn.319510003935669	2798	4	the	the	DT
umn.319510003935669	2798	5	first	first	JJ
umn.319510003935669	2798	6	quarter	quarter	NN
umn.319510003935669	2798	7	:	:	:
umn.319510003935669	2798	8	(	(	-LRB-
umn.319510003935669	2798	9	a	a	LS
umn.319510003935669	2798	10	)	)	-RRB-
umn.319510003935669	2798	11	Plain	plain	JJ
umn.319510003935669	2798	12	shirt	shirt	NN
umn.319510003935669	2798	13	-	-	HYPH
umn.319510003935669	2798	14	waist	waist	NN
umn.319510003935669	2798	15	.	.	.
umn.319510003935669	2799	1	(	(	-LRB-
umn.319510003935669	2799	2	b	b	LS
umn.319510003935669	2799	3	)	)	-RRB-
umn.319510003935669	2799	4	Trimmed	trim	VBN
umn.319510003935669	2799	5	corset	corset	NN
umn.319510003935669	2799	6	cover	cover	NN
umn.319510003935669	2799	7	.	.	.
umn.319510003935669	2800	1	MATERIAL	material	NN
umn.319510003935669	2800	2	,	,	,
umn.319510003935669	2800	3	selected	select	VBN
umn.319510003935669	2800	4	by	by	IN
umn.319510003935669	2800	5	parents	parent	NNS
umn.319510003935669	2800	6	.	.	.
umn.319510003935669	2801	1	SECOND	second	JJ
umn.319510003935669	2801	2	QUARTER	QUARTER	NNP
umn.319510003935669	2801	3	.	.	.
umn.319510003935669	2802	1	THE	the	DT
umn.319510003935669	2802	2	INTRODUCTION	introduction	NN
umn.319510003935669	2802	3	OF	of	IN
umn.319510003935669	2802	4	THE	the	DT
umn.319510003935669	2802	5	SEWING	sewing	NN
umn.319510003935669	2802	6	MACHINE	machine	NN
umn.319510003935669	2802	7	:	:	:
umn.319510003935669	2802	8	One	one	CD
umn.319510003935669	2802	9	machine	machine	NN
umn.319510003935669	2802	10	,	,	,
umn.319510003935669	2802	11	only	only	RB
umn.319510003935669	2802	12	,	,	,
umn.319510003935669	2802	13	for	for	IN
umn.319510003935669	2802	14	each	each	DT
umn.319510003935669	2802	15	school	school	NN
umn.319510003935669	2802	16	having	have	VBG
umn.319510003935669	2802	17	a	a	DT
umn.319510003935669	2802	18	class	class	NN
umn.319510003935669	2802	19	which	which	WDT
umn.319510003935669	2802	20	has	have	VBZ
umn.319510003935669	2802	21	com-	com-	NN
umn.319510003935669	2802	22	pleted	plete	VBN
umn.319510003935669	2802	23	the	the	DT
umn.319510003935669	2802	24	two	two	CD
umn.319510003935669	2802	25	previous	previous	JJ
umn.319510003935669	2802	26	years	year	NNS
umn.319510003935669	2802	27	'	'	POS
umn.319510003935669	2802	28	work	work	NN
umn.319510003935669	2802	29	SEWING	sewing	NN
umn.319510003935669	2802	30	149	149	CD
umn.319510003935669	2802	31	DRILLS	drills	NN
umn.319510003935669	2802	32	:	:	:
umn.319510003935669	2802	33	(	(	-LRB-
umn.319510003935669	2802	34	a	a	LS
umn.319510003935669	2802	35	)	)	-RRB-
umn.319510003935669	2802	36	In	in	IN
umn.319510003935669	2802	37	the	the	DT
umn.319510003935669	2802	38	general	general	JJ
umn.319510003935669	2802	39	manipulation	manipulation	NN
umn.319510003935669	2802	40	of	of	IN
umn.319510003935669	2802	41	the	the	DT
umn.319510003935669	2802	42	machine	machine	NN
umn.319510003935669	2802	43	.	.	.
umn.319510003935669	2803	1	(	(	-LRB-
umn.319510003935669	2803	2	b	b	LS
umn.319510003935669	2803	3	)	)	-RRB-
umn.319510003935669	2803	4	In	in	IN
umn.319510003935669	2803	5	the	the	DT
umn.319510003935669	2803	6	cleaning	cleaning	NN
umn.319510003935669	2803	7	and	and	CC
umn.319510003935669	2803	8	oiling	oiling	NN
umn.319510003935669	2803	9	of	of	IN
umn.319510003935669	2803	10	the	the	DT
umn.319510003935669	2803	11	machine	machine	NN
umn.319510003935669	2803	12	.	.	.
umn.319510003935669	2804	1	(	(	-LRB-
umn.319510003935669	2804	2	c	c	LS
umn.319510003935669	2804	3	)	)	-RRB-
umn.319510003935669	2804	4	In	in	IN
umn.319510003935669	2804	5	basting	baste	VBG
umn.319510003935669	2804	6	for	for	IN
umn.319510003935669	2804	7	the	the	DT
umn.319510003935669	2804	8	machine	machine	NN
umn.319510003935669	2804	9	.	.	.
umn.319510003935669	2805	1	(	(	-LRB-
umn.319510003935669	2805	2	d	d	LS
umn.319510003935669	2805	3	)	)	-RRB-
umn.319510003935669	2805	4	In	in	IN
umn.319510003935669	2805	5	sewing	sew	VBG
umn.319510003935669	2805	6	straight	straight	JJ
umn.319510003935669	2805	7	seams	seam	NNS
umn.319510003935669	2805	8	.	.	.
umn.319510003935669	2806	1	All	all	DT
umn.319510003935669	2806	2	cloth	cloth	NN
umn.319510003935669	2806	3	for	for	IN
umn.319510003935669	2806	4	practice	practice	NN
umn.319510003935669	2806	5	furnished	furnish	VBN
umn.319510003935669	2806	6	by	by	IN
umn.319510003935669	2806	7	the	the	DT
umn.319510003935669	2806	8	pupils	pupil	NNS
umn.319510003935669	2806	9	.	.	.
umn.319510003935669	2807	1	The	the	DT
umn.319510003935669	2807	2	care	care	NN
umn.319510003935669	2807	3	of	of	IN
umn.319510003935669	2807	4	the	the	DT
umn.319510003935669	2807	5	machine	machine	NN
umn.319510003935669	2807	6	and	and	CC
umn.319510003935669	2807	7	the	the	DT
umn.319510003935669	2807	8	ability	ability	NN
umn.319510003935669	2807	9	to	to	TO
umn.319510003935669	2807	10	run	run	VB
umn.319510003935669	2807	11	it	-PRON-	PRP
umn.319510003935669	2807	12	are	be	VBP
umn.319510003935669	2807	13	the	the	DT
umn.319510003935669	2807	14	chief	chief	JJ
umn.319510003935669	2807	15	aims	aim	NNS
umn.319510003935669	2807	16	of	of	IN
umn.319510003935669	2807	17	this	this	DT
umn.319510003935669	2807	18	term	term	NN
umn.319510003935669	2807	19	's	's	POS
umn.319510003935669	2807	20	work	work	NN
umn.319510003935669	2807	21	.	.	.
umn.319510003935669	2808	1	THIRD	third	JJ
umn.319510003935669	2808	2	QUARTER	QUARTER	NNP
umn.319510003935669	2808	3	.	.	.
umn.319510003935669	2809	1	ARTICLES	article	NNS
umn.319510003935669	2809	2	MADE	made	RB
umn.319510003935669	2809	3	FOR	for	IN
umn.319510003935669	2809	4	HOME	home	NN
umn.319510003935669	2809	5	USE	use	NN
umn.319510003935669	2809	6	:	:	:
umn.319510003935669	2809	7	(	(	-LRB-
umn.319510003935669	2809	8	a	a	LS
umn.319510003935669	2809	9	)	)	-RRB-
umn.319510003935669	2809	10	One	one	CD
umn.319510003935669	2809	11	tablecloth	tablecloth	NN
umn.319510003935669	2809	12	made	make	VBN
umn.319510003935669	2809	13	by	by	IN
umn.319510003935669	2809	14	each	each	DT
umn.319510003935669	2809	15	pupil	pupil	NN
umn.319510003935669	2809	16	.	.	.
umn.319510003935669	2810	1	(	(	-LRB-
umn.319510003935669	2810	2	b	b	LS
umn.319510003935669	2810	3	)	)	-RRB-
umn.319510003935669	2810	4	Two	two	CD
umn.319510003935669	2810	5	sheets	sheet	NNS
umn.319510003935669	2810	6	made	make	VBN
umn.319510003935669	2810	7	by	by	IN
umn.319510003935669	2810	8	each	each	DT
umn.319510003935669	2810	9	pupil	pupil	NN
umn.319510003935669	2810	10	.	.	.
umn.319510003935669	2811	1	(	(	-LRB-
umn.319510003935669	2811	2	c	c	NN
umn.319510003935669	2811	3	)	)	-RRB-
umn.319510003935669	2811	4	Two	two	CD
umn.319510003935669	2811	5	pillow	pillow	NN
umn.319510003935669	2811	6	cases	case	NNS
umn.319510003935669	2811	7	made	make	VBN
umn.319510003935669	2811	8	by	by	IN
umn.319510003935669	2811	9	each	each	DT
umn.319510003935669	2811	10	pupil	pupil	NN
umn.319510003935669	2811	11	.	.	.
umn.319510003935669	2812	1	(	(	-LRB-
umn.319510003935669	2812	2	d	d	LS
umn.319510003935669	2812	3	)	)	-RRB-
umn.319510003935669	2812	4	Six	six	CD
umn.319510003935669	2812	5	napkins	napkin	NNS
umn.319510003935669	2812	6	made	make	VBN
umn.319510003935669	2812	7	by	by	IN
umn.319510003935669	2812	8	each	each	DT
umn.319510003935669	2812	9	pupil	pupil	NN
umn.319510003935669	2812	10	.	.	.
umn.319510003935669	2813	1	Cloth	cloth	NN
umn.319510003935669	2813	2	selected	select	VBD
umn.319510003935669	2813	3	and	and	CC
umn.319510003935669	2813	4	furnished	furnish	VBN
umn.319510003935669	2813	5	by	by	IN
umn.319510003935669	2813	6	pupils	pupil	NNS
umn.319510003935669	2813	7	.	.	.
umn.319510003935669	2814	1	FOURTH	fourth	JJ
umn.319510003935669	2814	2	QUARTER	quarter	NN
umn.319510003935669	2814	3	.	.	.
umn.319510003935669	2815	1	DRAFTING	drafting	NN
umn.319510003935669	2815	2	,	,	,
umn.319510003935669	2815	3	CUTTING	cutting	NN
umn.319510003935669	2815	4	,	,	,
umn.319510003935669	2815	5	AND	and	CC
umn.319510003935669	2815	6	MAKING	making	NN
umn.319510003935669	2815	7	:	:	:
umn.319510003935669	2815	8	(	(	-LRB-
umn.319510003935669	2815	9	a	a	LS
umn.319510003935669	2815	10	)	)	-RRB-
umn.319510003935669	2815	11	A	a	DT
umn.319510003935669	2815	12	dressing	dressing	NN
umn.319510003935669	2815	13	sacque	sacque	NN
umn.319510003935669	2815	14	.	.	.
umn.319510003935669	2816	1	(	(	-LRB-
umn.319510003935669	2816	2	b	b	LS
umn.319510003935669	2816	3	)	)	-RRB-
umn.319510003935669	2816	4	A	a	DT
umn.319510003935669	2816	5	plain	plain	JJ
umn.319510003935669	2816	6	night	night	NN
umn.319510003935669	2816	7	gown	gown	NN
umn.319510003935669	2816	8	.	.	.
umn.319510003935669	2817	1	Drafting	draft	VBG
umn.319510003935669	2817	2	by	by	IN
umn.319510003935669	2817	3	the	the	DT
umn.319510003935669	2817	4	"	"	``
umn.319510003935669	2817	5	Gingles	Gingles	NNP
umn.319510003935669	2817	6	"	"	''
umn.319510003935669	2817	7	method	method	NN
umn.319510003935669	2817	8	.	.	.
umn.319510003935669	2818	1	MATERIAL	material	NN
umn.319510003935669	2818	2	,	,	,
umn.319510003935669	2818	3	As	as	IN
umn.319510003935669	2818	4	in	in	IN
umn.319510003935669	2818	5	previous	previous	JJ
umn.319510003935669	2818	6	quarter	quarter	NN
umn.319510003935669	2818	7	.	.	.
umn.319510003935669	2819	1	Final	final	JJ
umn.319510003935669	2819	2	Grades	grade	NNS
umn.319510003935669	2819	3	.	.	.
umn.319510003935669	2820	1	Reports	report	NNS
umn.319510003935669	2820	2	.	.	.
umn.319510003935669	2821	1	Inventories	inventory	NNS
umn.319510003935669	2821	2	.	.	.
umn.319510003935669	2822	1	.	.	.
umn.319510003935669	2823	1	KANSAS	KANSAS	NNP
umn.319510003935669	2823	2	CITY	CITY	NNP
umn.319510003935669	2823	3	,	,	,
umn.319510003935669	2823	4	MO	MO	NNP
umn.319510003935669	2823	5	.	.	NNP
umn.319510003935669	2823	6	,	,	,
umn.319510003935669	2823	7	JUNE	JUNE	NNP
umn.319510003935669	2823	8	1	1	CD
umn.319510003935669	2823	9	,	,	,
umn.319510003935669	2823	10	1910	1910	CD
umn.319510003935669	2823	11	.	.	.
umn.319510003935669	2824	1	To	to	IN
umn.319510003935669	2824	2	the	the	DT
umn.319510003935669	2824	3	AMERICAN	AMERICAN	NNP
umn.319510003935669	2824	4	COLLEGE	COLLEGE	NNP
umn.319510003935669	2824	5	OF	of	IN
umn.319510003935669	2824	6	DRESSMAKING	DRESSMAKING	NNP
umn.319510003935669	2824	7	,	,	,
umn.319510003935669	2824	8	KANSAS	KANSAS	NNP
umn.319510003935669	2824	9	CITY	CITY	NNP
umn.319510003935669	2824	10	,	,	,
umn.319510003935669	2824	11	Mo.	Mo.	NNP
umn.319510003935669	2825	1	GENTLEMEN:-After	GENTLEMEN:-After	NNS
umn.319510003935669	2825	2	having	have	VBG
umn.319510003935669	2825	3	carefully	carefully	RB
umn.319510003935669	2825	4	inves-	inves-	XX
umn.319510003935669	2825	5	tigated	tigate	VBN
umn.319510003935669	2825	6	the	the	DT
umn.319510003935669	2825	7	plan	plan	NN
umn.319510003935669	2825	8	of	of	IN
umn.319510003935669	2825	9	your	-PRON-	PRP$
umn.319510003935669	2825	10	work	work	NN
umn.319510003935669	2825	11	,	,	,
umn.319510003935669	2825	12	I	-PRON-	PRP
umn.319510003935669	2825	13	have	have	VBP
umn.319510003935669	2825	14	been	be	VBN
umn.319510003935669	2825	15	par-	par-	VBN
umn.319510003935669	2825	16	ticularly	ticularly	RB
umn.319510003935669	2825	17	interested	interested	JJ
umn.319510003935669	2825	18	in	in	IN
umn.319510003935669	2825	19	the	the	DT
umn.319510003935669	2825	20	System	System	NNP
umn.319510003935669	2825	21	of	of	IN
umn.319510003935669	2825	22	Drafting	drafting	NN
umn.319510003935669	2825	23	which	which	WDT
umn.319510003935669	2825	24	you	-PRON-	PRP
umn.319510003935669	2825	25	use	use	VBP
umn.319510003935669	2825	26	and	and	CC
umn.319510003935669	2825	27	teach	teach	VBP
umn.319510003935669	2825	28	,	,	,
umn.319510003935669	2825	29	not	not	RB
umn.319510003935669	2825	30	only	only	RB
umn.319510003935669	2825	31	in	in	IN
umn.319510003935669	2825	32	the	the	DT
umn.319510003935669	2825	33	class-	class-	NN
umn.319510003935669	2825	34	rooms	room	NNS
umn.319510003935669	2825	35	of	of	IN
umn.319510003935669	2825	36	the	the	DT
umn.319510003935669	2825	37	school	school	NN
umn.319510003935669	2825	38	,	,	,
umn.319510003935669	2825	39	but	but	CC
umn.319510003935669	2825	40	by	by	IN
umn.319510003935669	2825	41	correspondence	correspondence	NN
umn.319510003935669	2825	42	.	.	.
umn.319510003935669	2826	1	Sending	send	VBG
umn.319510003935669	2826	2	,	,	,
umn.319510003935669	2826	3	as	as	IN
umn.319510003935669	2826	4	you	-PRON-	PRP
umn.319510003935669	2826	5	do	do	VBP
umn.319510003935669	2826	6	,	,	,
umn.319510003935669	2826	7	to	to	IN
umn.319510003935669	2826	8	each	each	DT
umn.319510003935669	2826	9	correspondence	correspondence	NN
umn.319510003935669	2826	10	student	student	NN
umn.319510003935669	2826	11	,	,	,
umn.319510003935669	2826	12	a	a	DT
umn.319510003935669	2826	13	446	446	CD
umn.319510003935669	2826	14	page	page	NN
umn.319510003935669	2826	15	text	text	NN
umn.319510003935669	2826	16	of	of	IN
umn.319510003935669	2826	17	instructions	instruction	NNS
umn.319510003935669	2826	18	and	and	CC
umn.319510003935669	2826	19	a	a	DT
umn.319510003935669	2826	20	scientifically	scientifically	RB
umn.319510003935669	2826	21	gauged	gauge	VBN
umn.319510003935669	2826	22	Square	Square	NNP
umn.319510003935669	2826	23	and	and	CC
umn.319510003935669	2826	24	large	large	JJ
umn.319510003935669	2826	25	printed	print	VBN
umn.319510003935669	2826	26	Model	Model	NNP
umn.319510003935669	2826	27	Pattern	Pattern	NNP
umn.319510003935669	2826	28	Drafts	Drafts	NNP
umn.319510003935669	2826	29	,	,	,
umn.319510003935669	2826	30	accompanied	accompany	VBN
umn.319510003935669	2826	31	by	by	IN
umn.319510003935669	2826	32	a	a	DT
umn.319510003935669	2826	33	vol	vol	NNP
umn.319510003935669	2826	34	uminous	uminous	JJ
umn.319510003935669	2826	35	set	set	NN
umn.319510003935669	2826	36	of	of	IN
umn.319510003935669	2826	37	test	test	NN
umn.319510003935669	2826	38	questions	question	NNS
umn.319510003935669	2826	39	designed	design	VBN
umn.319510003935669	2826	40	to	to	IN
umn.319510003935669	2826	41	pro-	pro-	JJ
umn.319510003935669	2826	42	mote	mote	NN
umn.319510003935669	2826	43	interest	interest	NN
umn.319510003935669	2826	44	and	and	CC
umn.319510003935669	2826	45	further	further	JJ
umn.319510003935669	2826	46	application	application	NN
umn.319510003935669	2826	47	,	,	,
umn.319510003935669	2826	48	under-	under-	JJ
umn.319510003935669	2826	49	standing	standing	NN
umn.319510003935669	2826	50	,	,	,
umn.319510003935669	2826	51	and	and	CC
umn.319510003935669	2826	52	thoroughness	thoroughness	NN
umn.319510003935669	2826	53	in	in	IN
umn.319510003935669	2826	54	the	the	DT
umn.319510003935669	2826	55	work	work	NN
umn.319510003935669	2826	56	of	of	IN
umn.319510003935669	2826	57	a	a	DT
umn.319510003935669	2826	58	series	series	NN
umn.319510003935669	2826	59	of	of	IN
umn.319510003935669	2826	60	graded	grade	VBN
umn.319510003935669	2826	61	lessons	lesson	NNS
umn.319510003935669	2826	62	,	,	,
umn.319510003935669	2826	63	the	the	DT
umn.319510003935669	2826	64	student	student	NN
umn.319510003935669	2826	65	a	a	DT
umn.319510003935669	2826	66	thousand	thousand	CD
umn.319510003935669	2826	67	miles	mile	NNS
umn.319510003935669	2826	68	away	away	RB
umn.319510003935669	2826	69	is	be	VBZ
umn.319510003935669	2826	70	equipped	equip	VBN
umn.319510003935669	2826	71	to	to	TO
umn.319510003935669	2826	72	take	take	VB
umn.319510003935669	2826	73	up	up	RP
umn.319510003935669	2826	74	the	the	DT
umn.319510003935669	2826	75	work	work	NN
umn.319510003935669	2826	76	and	and	CC
umn.319510003935669	2826	77	pursue	pursue	VB
umn.319510003935669	2826	78	it	-PRON-	PRP
umn.319510003935669	2826	79	to	to	IN
umn.319510003935669	2826	80	a	a	DT
umn.319510003935669	2826	81	thorough	thorough	JJ
umn.319510003935669	2826	82	and	and	CC
umn.319510003935669	2826	83	successful	successful	JJ
umn.319510003935669	2826	84	termina-	termina-	XX
umn.319510003935669	2826	85	tion	tion	NN
umn.319510003935669	2826	86	.	.	.
umn.319510003935669	2827	1	On	on	IN
umn.319510003935669	2827	2	reviewing	review	VBG
umn.319510003935669	2827	3	the	the	DT
umn.319510003935669	2827	4	remarkable	remarkable	JJ
umn.319510003935669	2827	5	results	result	NNS
umn.319510003935669	2827	6	you	-PRON-	PRP
umn.319510003935669	2827	7	have	have	VBP
umn.319510003935669	2827	8	obtained	obtain	VBN
umn.319510003935669	2827	9	,	,	,
umn.319510003935669	2827	10	the	the	DT
umn.319510003935669	2827	11	question	question	NN
umn.319510003935669	2827	12	at	at	IN
umn.319510003935669	2827	13	once	once	RB
umn.319510003935669	2827	14	arises	arise	VBZ
umn.319510003935669	2827	15	:	:	:
umn.319510003935669	2827	16	«	«	``
umn.319510003935669	2827	17	Why	why	WRB
umn.319510003935669	2827	18	do	do	VBP
umn.319510003935669	2827	19	not	not	RB
umn.319510003935669	2827	20	our	-PRON-	PRP$
umn.319510003935669	2827	21	institutions	institution	NNS
umn.319510003935669	2827	22	of	of	IN
umn.319510003935669	2827	23	higher	high	JJR
umn.319510003935669	2827	24	learning	learning	NN
umn.319510003935669	2827	25	include	include	VBP
umn.319510003935669	2827	26	more	more	JJR
umn.319510003935669	2827	27	of	of	IN
umn.319510003935669	2827	28	the	the	DT
umn.319510003935669	2827	29	industrial	industrial	JJ
umn.319510003935669	2827	30	side	side	NN
umn.319510003935669	2827	31	of	of	IN
umn.319510003935669	2827	32	education	education	NN
umn.319510003935669	2827	33	?	?	.
umn.319510003935669	2827	34	"	"	''
umn.319510003935669	2828	1	For	for	IN
umn.319510003935669	2828	2	all	all	DT
umn.319510003935669	2828	3	purposes	purpose	NNS
umn.319510003935669	2828	4	of	of	IN
umn.319510003935669	2828	5	dressmaking	dressmaking	NN
umn.319510003935669	2828	6	and	and	CC
umn.319510003935669	2828	7	draft-	draft-	RB
umn.319510003935669	2828	8	ing	e	VBG
umn.319510003935669	2828	9	in	in	IN
umn.319510003935669	2828	10	the	the	DT
umn.319510003935669	2828	11	high	high	JJ
umn.319510003935669	2828	12	school	school	NN
umn.319510003935669	2828	13	,	,	,
umn.319510003935669	2828	14	the	the	DT
umn.319510003935669	2828	15	college	college	NN
umn.319510003935669	2828	16	,	,	,
umn.319510003935669	2828	17	the	the	DT
umn.319510003935669	2828	18	normal	normal	JJ
umn.319510003935669	2828	19	school	school	NN
umn.319510003935669	2828	20	,	,	,
umn.319510003935669	2828	21	and	and	CC
umn.319510003935669	2828	22	the	the	DT
umn.319510003935669	2828	23	home	home	NN
umn.319510003935669	2828	24	,	,	,
umn.319510003935669	2828	25	this	this	DT
umn.319510003935669	2828	26	System	system	NN
umn.319510003935669	2828	27	is	be	VBZ
umn.319510003935669	2828	28	both	both	DT
umn.319510003935669	2828	29	suf-	suf-	RB
umn.319510003935669	2828	30	ficiently	ficiently	RB
umn.319510003935669	2828	31	simple	simple	JJ
umn.319510003935669	2828	32	and	and	CC
umn.319510003935669	2828	33	comprehensive	comprehensive	JJ
umn.319510003935669	2828	34	.	.	.
umn.319510003935669	2829	1	I	-PRON-	PRP
umn.319510003935669	2829	2	shall	shall	MD
umn.319510003935669	2829	3	watch	watch	VB
umn.319510003935669	2829	4	your	-PRON-	PRP$
umn.319510003935669	2829	5	results	result	NNS
umn.319510003935669	2829	6	with	with	IN
umn.319510003935669	2829	7	great	great	JJ
umn.319510003935669	2829	8	inter-	inter-	FW
umn.319510003935669	2829	9	est	est	FW
umn.319510003935669	2829	10	,	,	,
umn.319510003935669	2829	11	and	and	CC
umn.319510003935669	2829	12	I	-PRON-	PRP
umn.319510003935669	2829	13	wish	wish	VBP
umn.319510003935669	2829	14	you	-PRON-	PRP
umn.319510003935669	2829	15	the	the	DT
umn.319510003935669	2829	16	highest	high	JJS
umn.319510003935669	2829	17	success	success	NN
umn.319510003935669	2829	18	,	,	,
umn.319510003935669	2829	19	Most	most	RBS
umn.319510003935669	2829	20	truly	truly	RB
umn.319510003935669	2829	21	yours	-PRON-	PRP
umn.319510003935669	2829	22	,	,	,
umn.319510003935669	2829	23	GERTRUDE	GERTRUDE	NNP
umn.319510003935669	2829	24	T.	T.	NNP
umn.319510003935669	2829	25	JOHNSON	JOHNSON	NNP
umn.319510003935669	2829	26	,	,	,
umn.319510003935669	2829	27	Supervisor	Supervisor	NNP
umn.319510003935669	2829	28	Domestic	Domestic	NNP
umn.319510003935669	2829	29	Science	Science	NNP
umn.319510003935669	2829	30	,	,	,
umn.319510003935669	2829	31	Elementary	Elementary	NNP
umn.319510003935669	2829	32	Schools	Schools	NNPS
umn.319510003935669	2829	33	,	,	,
umn.319510003935669	2829	34	Kansas	Kansas	NNP
umn.319510003935669	2829	35	City	City	NNP
umn.319510003935669	2829	36	,	,	,
umn.319510003935669	2829	37	Mo.	Mo.	NNP