id	sid	tid	token	lemma	pos
26209	1	1	Transcriber	Transcriber	NNP
26209	1	2	's	's	POS
26209	1	3	Note	note	NN
26209	1	4	:	:	:
26209	1	5	Inconsistent	inconsistent	JJ
26209	1	6	spellings	spelling	NNS
26209	1	7	(	(	-LRB-
26209	1	8	especially	especially	RB
26209	1	9	in	in	IN
26209	1	10	the	the	DT
26209	1	11	table	table	NN
26209	1	12	of	of	IN
26209	1	13	contents	content	NNS
26209	1	14	)	)	-RRB-
26209	1	15	have	have	VBP
26209	1	16	been	be	VBN
26209	1	17	retained	retain	VBN
26209	1	18	as	as	IN
26209	1	19	in	in	IN
26209	1	20	the	the	DT
26209	1	21	original	original	NN
26209	1	22	.	.	.
26209	2	1	Corrections	correction	NNS
26209	2	2	of	of	IN
26209	2	3	spelling	spelling	NN
26209	2	4	and	and	CC
26209	2	5	punctuation	punctuation	NN
26209	2	6	are	be	VBP
26209	2	7	listed	list	VBN
26209	2	8	at	at	IN
26209	2	9	the	the	DT
26209	2	10	end	end	NN
26209	2	11	of	of	IN
26209	2	12	this	this	DT
26209	2	13	file	file	NN
26209	2	14	.	.	.
26209	2	15	]	]	-RRB-
26209	3	1	THE	the	DT
26209	3	2	GOLDEN	GOLDEN	NNP
26209	3	3	AGE	AGE	NNP
26209	3	4	COOK	COOK	NNP
26209	3	5	BOOK	BOOK	NNP
26209	3	6	.	.	.
26209	4	1	HENRIETTA	HENRIETTA	NNP
26209	4	2	LATHAM	LATHAM	NNP
26209	4	3	DWIGHT	DWIGHT	NNP
26209	4	4	.	.	.
26209	5	1	NEW	NEW	NNP
26209	5	2	YORK	YORK	NNP
26209	5	3	:	:	:
26209	5	4	THE	the	DT
26209	5	5	ALLIANCE	ALLIANCE	NNP
26209	5	6	PUBLISHING	PUBLISHING	NNP
26209	5	7	COMPANY	COMPANY	NNP
26209	5	8	,	,	,
26209	5	9	"	"	``
26209	5	10	LIFE	LIFE	NNP
26209	5	11	"	"	''
26209	5	12	BUILDING	building	NN
26209	5	13	,	,	,
26209	5	14	1898	1898	CD
26209	5	15	.	.	.
26209	6	1	Copyrighted	copyright	VBN
26209	6	2	,	,	,
26209	6	3	1898	1898	CD
26209	6	4	,	,	,
26209	6	5	by	by	IN
26209	6	6	HENRIETTA	HENRIETTA	NNP
26209	6	7	LATHAM	LATHAM	NNP
26209	6	8	DWIGHT	DWIGHT	NNP
26209	6	9	.	.	.
26209	7	1	PRESS	press	NN
26209	7	2	OF	of	IN
26209	7	3	THE	the	DT
26209	7	4	PLIMPTON	PLIMPTON	NNP
26209	7	5	MFG	MFG	NNP
26209	7	6	.	.	.
26209	8	1	CO	CO	NNP
26209	8	2	.	.	NNP
26209	8	3	,	,	,
26209	8	4	HARTFORD	HARTFORD	NNP
26209	8	5	,	,	,
26209	8	6	CONN	CONN	NNP
26209	8	7	.	.	.
26209	8	8	Dedication	dedication	NN
26209	8	9	.	.	.
26209	9	1	TO	to	IN
26209	9	2	ALL	all	DT
26209	9	3	WHO	who	WP
26209	9	4	ARE	are	VBP
26209	9	5	STRIVING	strive	VBG
26209	9	6	TO	to	TO
26209	9	7	FOLLOW	follow	VB
26209	9	8	THE	the	DT
26209	9	9	GOLDEN	GOLDEN	NNP
26209	9	10	RULE	rule	NN
26209	9	11	,	,	,
26209	9	12	"	"	``
26209	9	13	TO	to	TO
26209	9	14	DO	do	VB
26209	9	15	UNTO	UNTO	NNP
26209	9	16	OTHERS	other	NNS
26209	9	17	AS	as	IN
26209	9	18	THEY	THEY	NNS
26209	9	19	WOULD	WOULD	MD
26209	9	20	HAVE	have	VB
26209	9	21	OTHERS	other	NNS
26209	9	22	DO	do	VB
26209	9	23	UNTO	unto	VB
26209	9	24	THEM	them	PRP
26209	9	25	,	,	,
26209	9	26	"	"	''
26209	9	27	AND	and	CC
26209	9	28	THUS	thus	NN
26209	9	29	EXPRESS	expres	NNS
26209	9	30	IN	in	IN
26209	9	31	THEIR	THEIR	NNP
26209	9	32	EVERY	EVERY	NNP
26209	9	33	-	-	HYPH
26209	9	34	DAY	DAY	NNP
26209	9	35	LIFE	LIFE	NNP
26209	9	36	THE	the	DT
26209	9	37	CHRIST	CHRIST	NNP
26209	9	38	IDEAL	IDEAL	NNP
26209	9	39	WRITTEN	WRITTEN	NNP
26209	9	40	WITHIN	WITHIN	NNP
26209	9	41	,	,	,
26209	9	42	IN	in	IN
26209	9	43	THEIR	their	FW
26209	9	44	OWN	own	JJ
26209	9	45	SOULS	soul	NNS
26209	9	46	,	,	,
26209	9	47	THIS	this	DT
26209	9	48	BOOK	book	NN
26209	9	49	IS	be	VBZ
26209	9	50	Affectionately	affectionately	RB
26209	9	51	Inscribed	inscribe	VBN
26209	9	52	.	.	.
26209	10	1	And	and	CC
26209	10	2	God	God	NNP
26209	10	3	said	say	VBD
26209	10	4	,	,	,
26209	10	5	Behold	Behold	NNP
26209	10	6	,	,	,
26209	10	7	I	-PRON-	PRP
26209	10	8	have	have	VBP
26209	10	9	given	give	VBN
26209	10	10	you	-PRON-	PRP
26209	10	11	every	every	DT
26209	10	12	herb	herb	NN
26209	10	13	bearing	bearing	NN
26209	10	14	seed	seed	NN
26209	10	15	,	,	,
26209	10	16	which	which	WDT
26209	10	17	is	be	VBZ
26209	10	18	upon	upon	IN
26209	10	19	the	the	DT
26209	10	20	face	face	NN
26209	10	21	of	of	IN
26209	10	22	all	all	PDT
26209	10	23	the	the	DT
26209	10	24	earth	earth	NN
26209	10	25	,	,	,
26209	10	26	and	and	CC
26209	10	27	every	every	DT
26209	10	28	tree	tree	NN
26209	10	29	,	,	,
26209	10	30	in	in	IN
26209	10	31	the	the	DT
26209	10	32	which	which	WDT
26209	10	33	is	be	VBZ
26209	10	34	the	the	DT
26209	10	35	fruit	fruit	NN
26209	10	36	of	of	IN
26209	10	37	a	a	DT
26209	10	38	tree	tree	NN
26209	10	39	yielding	yield	VBG
26209	10	40	seed	seed	NN
26209	10	41	;	;	:
26209	10	42	to	to	IN
26209	10	43	you	-PRON-	PRP
26209	10	44	it	-PRON-	PRP
26209	10	45	shall	shall	MD
26209	10	46	be	be	VB
26209	10	47	for	for	IN
26209	10	48	meat	meat	NN
26209	10	49	.	.	.
26209	11	1	And	and	CC
26209	11	2	to	to	IN
26209	11	3	every	every	DT
26209	11	4	beast	beast	NN
26209	11	5	of	of	IN
26209	11	6	the	the	DT
26209	11	7	earth	earth	NN
26209	11	8	,	,	,
26209	11	9	and	and	CC
26209	11	10	to	to	IN
26209	11	11	every	every	DT
26209	11	12	fowl	fowl	NN
26209	11	13	of	of	IN
26209	11	14	the	the	DT
26209	11	15	air	air	NN
26209	11	16	,	,	,
26209	11	17	and	and	CC
26209	11	18	to	to	IN
26209	11	19	every	every	DT
26209	11	20	thing	thing	NN
26209	11	21	that	that	WDT
26209	11	22	creepeth	creepeth	NN
26209	11	23	upon	upon	IN
26209	11	24	the	the	DT
26209	11	25	earth	earth	NN
26209	11	26	,	,	,
26209	11	27	wherein	wherein	WRB
26209	11	28	there	there	EX
26209	11	29	is	be	VBZ
26209	11	30	life	life	NN
26209	11	31	,	,	,
26209	11	32	I	-PRON-	PRP
26209	11	33	have	have	VBP
26209	11	34	given	give	VBN
26209	11	35	every	every	DT
26209	11	36	green	green	JJ
26209	11	37	herb	herb	NN
26209	11	38	for	for	IN
26209	11	39	meat	meat	NN
26209	11	40	:	:	:
26209	11	41	and	and	CC
26209	11	42	it	-PRON-	PRP
26209	11	43	was	be	VBD
26209	11	44	so.--Genesis	so.--genesis	NN
26209	11	45	i.	i.	NNP
26209	11	46	,	,	,
26209	11	47	29	29	CD
26209	11	48	,	,	,
26209	11	49	30	30	CD
26209	11	50	.	.	.
26209	12	1	Thou	Thou	NNP
26209	12	2	shalt	shalt	NN
26209	12	3	not	not	RB
26209	12	4	kill.--Exodus	kill.--exodus	CD
26209	12	5	xx	xx	NNP
26209	12	6	.	.	NNP
26209	12	7	,	,	,
26209	12	8	13	13	CD
26209	12	9	.	.	.
26209	13	1	For	for	IN
26209	13	2	that	that	DT
26209	13	3	which	which	WDT
26209	13	4	befalleth	befalleth	VBP
26209	13	5	the	the	DT
26209	13	6	sons	son	NNS
26209	13	7	of	of	IN
26209	13	8	men	man	NNS
26209	13	9	befalleth	befalleth	NN
26209	13	10	beasts	beast	NNS
26209	13	11	;	;	:
26209	13	12	even	even	RB
26209	13	13	one	one	CD
26209	13	14	thing	thing	NN
26209	13	15	befalleth	befalleth	NN
26209	13	16	them	-PRON-	PRP
26209	13	17	:	:	:
26209	13	18	as	as	IN
26209	13	19	the	the	DT
26209	13	20	one	one	CD
26209	13	21	dieth	dieth	NN
26209	13	22	,	,	,
26209	13	23	so	so	RB
26209	13	24	dieth	dieth	RB
26209	13	25	the	the	DT
26209	13	26	other	other	JJ
26209	13	27	;	;	:
26209	13	28	yea	yea	NNP
26209	13	29	,	,	,
26209	13	30	they	-PRON-	PRP
26209	13	31	have	have	VBP
26209	13	32	all	all	DT
26209	13	33	one	one	CD
26209	13	34	breath	breath	NN
26209	13	35	;	;	:
26209	13	36	so	so	CC
26209	13	37	that	that	IN
26209	13	38	a	a	DT
26209	13	39	man	man	NN
26209	13	40	hath	hath	NN
26209	13	41	no	no	DT
26209	13	42	preeminence	preeminence	NN
26209	13	43	above	above	IN
26209	13	44	a	a	DT
26209	13	45	beast	beast	NN
26209	13	46	:	:	:
26209	13	47	for	for	IN
26209	13	48	all	all	DT
26209	13	49	is	be	VBZ
26209	13	50	vanity	vanity	NN
26209	13	51	.	.	.
26209	14	1	All	all	DT
26209	14	2	go	go	VBP
26209	14	3	unto	unto	IN
26209	14	4	one	one	CD
26209	14	5	place	place	NN
26209	14	6	;	;	:
26209	14	7	all	all	DT
26209	14	8	are	be	VBP
26209	14	9	of	of	IN
26209	14	10	the	the	DT
26209	14	11	dust	dust	NN
26209	14	12	,	,	,
26209	14	13	and	and	CC
26209	14	14	all	all	DT
26209	14	15	turn	turn	VBP
26209	14	16	to	to	IN
26209	14	17	dust	dust	NN
26209	14	18	again	again	RB
26209	14	19	.	.	.
26209	15	1	Who	who	WP
26209	15	2	knoweth	knoweth	VBZ
26209	15	3	the	the	DT
26209	15	4	spirit	spirit	NNP
26209	15	5	of	of	IN
26209	15	6	man	man	NNP
26209	15	7	that	that	WDT
26209	15	8	goeth	goeth	VBZ
26209	15	9	upward	upward	RB
26209	15	10	,	,	,
26209	15	11	and	and	CC
26209	15	12	the	the	DT
26209	15	13	spirit	spirit	NN
26209	15	14	of	of	IN
26209	15	15	the	the	DT
26209	15	16	beast	beast	NN
26209	15	17	that	that	WDT
26209	15	18	goeth	goeth	JJ
26209	15	19	downward	downward	RB
26209	15	20	to	to	IN
26209	15	21	the	the	DT
26209	15	22	earth?--Ecclesiastes	earth?--Ecclesiastes	NNP
26209	15	23	iii	iii	NNP
26209	15	24	.	.	NNP
26209	15	25	,	,	,
26209	15	26	19	19	CD
26209	15	27	,	,	,
26209	15	28	20	20	CD
26209	15	29	,	,	,
26209	15	30	21	21	CD
26209	15	31	.	.	.
26209	16	1	He	-PRON-	PRP
26209	16	2	that	that	IN
26209	16	3	killeth	killeth	NNP
26209	16	4	an	an	DT
26209	16	5	ox	ox	NN
26209	16	6	is	be	VBZ
26209	16	7	as	as	IN
26209	16	8	if	if	IN
26209	16	9	he	-PRON-	PRP
26209	16	10	slew	slay	VBD
26209	16	11	a	a	DT
26209	16	12	man.--Isaiah	man.--Isaiah	NNP
26209	16	13	lxvi	lxvi	NN
26209	16	14	.	.	.
26209	16	15	,	,	,
26209	16	16	3	3	CD
26209	16	17	.	.	.
26209	17	1	Then	then	RB
26209	17	2	said	say	VBD
26209	17	3	Daniel	Daniel	NNP
26209	17	4	to	to	IN
26209	17	5	Melzar	Melzar	NNP
26209	17	6	[	[	-LRB-
26209	17	7	the	the	DT
26209	17	8	steward	steward	NN
26209	17	9	]	]	-RRB-
26209	17	10	,	,	,
26209	17	11	whom	whom	WP
26209	17	12	the	the	DT
26209	17	13	prince	prince	NN
26209	17	14	of	of	IN
26209	17	15	the	the	DT
26209	17	16	eunuchs	eunuch	NNS
26209	17	17	had	have	VBD
26209	17	18	set	set	VBN
26209	17	19	over	over	IN
26209	17	20	Daniel	Daniel	NNP
26209	17	21	,	,	,
26209	17	22	Hananiah	Hananiah	NNP
26209	17	23	,	,	,
26209	17	24	Mishael	Mishael	NNP
26209	17	25	,	,	,
26209	17	26	and	and	CC
26209	17	27	Azariah	Azariah	NNP
26209	17	28	:	:	:
26209	17	29	Prove	prove	VB
26209	17	30	thy	thy	PRP$
26209	17	31	servants	servant	NNS
26209	17	32	,	,	,
26209	17	33	I	-PRON-	PRP
26209	17	34	beseech	beseech	VBP
26209	17	35	thee	thee	PRP
26209	17	36	,	,	,
26209	17	37	ten	ten	CD
26209	17	38	days	day	NNS
26209	17	39	;	;	:
26209	17	40	and	and	CC
26209	17	41	let	let	VB
26209	17	42	them	-PRON-	PRP
26209	17	43	give	give	VB
26209	17	44	us	-PRON-	PRP
26209	17	45	pulse	pulse	NN
26209	17	46	to	to	TO
26209	17	47	eat	eat	VB
26209	17	48	,	,	,
26209	17	49	and	and	CC
26209	17	50	water	water	NN
26209	17	51	to	to	TO
26209	17	52	drink	drink	VB
26209	17	53	.	.	.
26209	18	1	Then	then	RB
26209	18	2	let	let	VB
26209	18	3	our	-PRON-	PRP$
26209	18	4	countenances	countenance	NNS
26209	18	5	be	be	VB
26209	18	6	looked	look	VBN
26209	18	7	upon	upon	IN
26209	18	8	before	before	IN
26209	18	9	thee	thee	NN
26209	18	10	,	,	,
26209	18	11	and	and	CC
26209	18	12	the	the	DT
26209	18	13	countenance	countenance	NN
26209	18	14	of	of	IN
26209	18	15	the	the	DT
26209	18	16	children	child	NNS
26209	18	17	that	that	WDT
26209	18	18	eat	eat	VBP
26209	18	19	of	of	IN
26209	18	20	the	the	DT
26209	18	21	portion	portion	NN
26209	18	22	of	of	IN
26209	18	23	the	the	DT
26209	18	24	king	king	NN
26209	18	25	's	's	POS
26209	18	26	meat	meat	NN
26209	18	27	:	:	:
26209	18	28	and	and	CC
26209	18	29	as	as	IN
26209	18	30	thou	thou	NNP
26209	18	31	seest	seest	NNP
26209	18	32	,	,	,
26209	18	33	deal	deal	VBP
26209	18	34	with	with	IN
26209	18	35	thy	thy	PRP$
26209	18	36	servants	servant	NNS
26209	18	37	.	.	.
26209	19	1	So	so	RB
26209	19	2	he	-PRON-	PRP
26209	19	3	consented	consent	VBD
26209	19	4	to	to	IN
26209	19	5	them	-PRON-	PRP
26209	19	6	in	in	IN
26209	19	7	this	this	DT
26209	19	8	matter	matter	NN
26209	19	9	,	,	,
26209	19	10	and	and	CC
26209	19	11	proved	prove	VBD
26209	19	12	them	-PRON-	PRP
26209	19	13	ten	ten	CD
26209	19	14	days	day	NNS
26209	19	15	.	.	.
26209	20	1	And	and	CC
26209	20	2	at	at	IN
26209	20	3	the	the	DT
26209	20	4	end	end	NN
26209	20	5	of	of	IN
26209	20	6	ten	ten	CD
26209	20	7	days	day	NNS
26209	20	8	their	-PRON-	PRP$
26209	20	9	countenances	countenance	NNS
26209	20	10	appeared	appear	VBD
26209	20	11	fairer	fair	JJR
26209	20	12	and	and	CC
26209	20	13	fatter	fat	JJR
26209	20	14	in	in	IN
26209	20	15	flesh	flesh	NN
26209	20	16	than	than	IN
26209	20	17	all	all	PDT
26209	20	18	the	the	DT
26209	20	19	children	child	NNS
26209	20	20	which	which	WDT
26209	20	21	did	do	VBD
26209	20	22	eat	eat	VB
26209	20	23	the	the	DT
26209	20	24	portion	portion	NN
26209	20	25	of	of	IN
26209	20	26	the	the	DT
26209	20	27	king	king	NN
26209	20	28	's	's	POS
26209	20	29	meat.--Daniel	meat.--Daniel	NNP
26209	20	30	i.	i.	NNP
26209	20	31	,	,	,
26209	20	32	11	11	CD
26209	20	33	to	to	IN
26209	20	34	17	17	CD
26209	20	35	.	.	.
26209	21	1	PREFACE	PREFACE	NNP
26209	21	2	.	.	.
26209	22	1	I	-PRON-	PRP
26209	22	2	send	send	VBP
26209	22	3	this	this	DT
26209	22	4	little	little	JJ
26209	22	5	book	book	NN
26209	22	6	out	out	RP
26209	22	7	into	into	IN
26209	22	8	the	the	DT
26209	22	9	world	world	NN
26209	22	10	,	,	,
26209	22	11	first	first	RB
26209	22	12	,	,	,
26209	22	13	to	to	TO
26209	22	14	aid	aid	VB
26209	22	15	those	those	DT
26209	22	16	who	who	WP
26209	22	17	,	,	,
26209	22	18	having	have	VBG
26209	22	19	decided	decide	VBN
26209	22	20	to	to	TO
26209	22	21	adopt	adopt	VB
26209	22	22	a	a	DT
26209	22	23	bloodless	bloodless	NN
26209	22	24	diet	diet	NN
26209	22	25	,	,	,
26209	22	26	are	be	VBP
26209	22	27	still	still	RB
26209	22	28	asking	ask	VBG
26209	22	29	how	how	WRB
26209	22	30	they	-PRON-	PRP
26209	22	31	can	can	MD
26209	22	32	be	be	VB
26209	22	33	nourished	nourish	VBN
26209	22	34	without	without	IN
26209	22	35	flesh	flesh	NN
26209	22	36	;	;	:
26209	22	37	second	second	LS
26209	22	38	,	,	,
26209	22	39	in	in	IN
26209	22	40	the	the	DT
26209	22	41	hope	hope	NN
26209	22	42	of	of	IN
26209	22	43	gaining	gain	VBG
26209	22	44	something	something	NN
26209	22	45	further	further	JJ
26209	22	46	to	to	TO
26209	22	47	protect	protect	VB
26209	22	48	"	"	``
26209	22	49	the	the	DT
26209	22	50	speechless	speechless	JJ
26209	22	51	ones	one	NNS
26209	22	52	"	"	''
26209	22	53	who	who	WP
26209	22	54	,	,	,
26209	22	55	having	have	VBG
26209	22	56	come	come	VBN
26209	22	57	down	down	RP
26209	22	58	through	through	IN
26209	22	59	the	the	DT
26209	22	60	centuries	century	NNS
26209	22	61	under	under	IN
26209	22	62	"	"	``
26209	22	63	the	the	DT
26209	22	64	dominion	dominion	NN
26209	22	65	of	of	IN
26209	22	66	man	man	NN
26209	22	67	,	,	,
26209	22	68	"	"	''
26209	22	69	have	have	VBP
26209	22	70	in	in	IN
26209	22	71	their	-PRON-	PRP$
26209	22	72	eyes	eye	NNS
26209	22	73	the	the	DT
26209	22	74	mute	mute	NN
26209	22	75	,	,	,
26209	22	76	appealing	appealing	JJ
26209	22	77	look	look	NN
26209	22	78	of	of	IN
26209	22	79	the	the	DT
26209	22	80	helpless	helpless	NN
26209	22	81	and	and	CC
26209	22	82	oppressed	oppress	VBD
26209	22	83	.	.	.
26209	23	1	Their	-PRON-	PRP$
26209	23	2	eloquent	eloquent	JJ
26209	23	3	silence	silence	NN
26209	23	4	should	should	MD
26209	23	5	not	not	RB
26209	23	6	ask	ask	VB
26209	23	7	our	-PRON-	PRP$
26209	23	8	sympathy	sympathy	NN
26209	23	9	and	and	CC
26209	23	10	aid	aid	NN
26209	23	11	in	in	IN
26209	23	12	vain	vain	JJ
26209	23	13	;	;	:
26209	23	14	they	-PRON-	PRP
26209	23	15	have	have	VBP
26209	23	16	a	a	DT
26209	23	17	right	right	NN
26209	23	18	,	,	,
26209	23	19	as	as	IN
26209	23	20	our	-PRON-	PRP$
26209	23	21	humble	humble	JJ
26209	23	22	brothers	brother	NNS
26209	23	23	,	,	,
26209	23	24	to	to	IN
26209	23	25	our	-PRON-	PRP$
26209	23	26	loving	love	VBG
26209	23	27	care	care	NN
26209	23	28	and	and	CC
26209	23	29	protection	protection	NN
26209	23	30	,	,	,
26209	23	31	and	and	CC
26209	23	32	to	to	TO
26209	23	33	demand	demand	VB
26209	23	34	justice	justice	NN
26209	23	35	and	and	CC
26209	23	36	pity	pity	NN
26209	23	37	at	at	IN
26209	23	38	our	-PRON-	PRP$
26209	23	39	hands	hand	NNS
26209	23	40	;	;	:
26209	23	41	and	and	CC
26209	23	42	,	,	,
26209	23	43	as	as	IN
26209	23	44	a	a	DT
26209	23	45	part	part	NN
26209	23	46	of	of	IN
26209	23	47	the	the	DT
26209	23	48	One	One	NNP
26209	23	49	Life	Life	NNP
26209	23	50	,	,	,
26209	23	51	to--	to--	NNP
26209	23	52	"	"	''
26209	23	53	life	life	NN
26209	23	54	,	,	,
26209	23	55	which	which	WDT
26209	23	56	all	all	DT
26209	23	57	can	can	MD
26209	23	58	take	take	VB
26209	23	59	but	but	CC
26209	23	60	none	none	NN
26209	23	61	can	can	MD
26209	23	62	give	give	VB
26209	23	63	;	;	:
26209	23	64	Life	Life	NNP
26209	23	65	,	,	,
26209	23	66	which	which	WDT
26209	23	67	all	all	DT
26209	23	68	creatures	creature	NNS
26209	23	69	love	love	VBP
26209	23	70	and	and	CC
26209	23	71	strive	strive	VB
26209	23	72	to	to	TO
26209	23	73	keep	keep	VB
26209	23	74	;	;	:
26209	23	75	Wonderful	wonderful	JJ
26209	23	76	,	,	,
26209	23	77	dear	dear	JJ
26209	23	78	,	,	,
26209	23	79	and	and	CC
26209	23	80	pleasant	pleasant	JJ
26209	23	81	unto	unto	IN
26209	23	82	each	each	DT
26209	23	83	,	,	,
26209	23	84	Even	even	RB
26209	23	85	to	to	IN
26209	23	86	the	the	DT
26209	23	87	meanest	mean	JJS
26209	23	88	;	;	:
26209	23	89	yea	yea	NNP
26209	23	90	,	,	,
26209	23	91	a	a	DT
26209	23	92	boon	boon	NN
26209	23	93	to	to	IN
26209	23	94	all	all	DT
26209	23	95	Where	where	WRB
26209	23	96	pity	pity	NN
26209	23	97	is	be	VBZ
26209	23	98	,	,	,
26209	23	99	for	for	IN
26209	23	100	pity	pity	NN
26209	23	101	makes	make	VBZ
26209	23	102	the	the	DT
26209	23	103	world	world	NN
26209	23	104	Soft	soft	JJ
26209	23	105	to	to	IN
26209	23	106	the	the	DT
26209	23	107	weak	weak	JJ
26209	23	108	and	and	CC
26209	23	109	noble	noble	JJ
26209	23	110	for	for	IN
26209	23	111	the	the	DT
26209	23	112	strong	strong	JJ
26209	23	113	.	.	.
26209	24	1	Unto	unto	IN
26209	24	2	the	the	DT
26209	24	3	dumb	dumb	JJ
26209	24	4	lips	lip	NNS
26209	24	5	of	of	IN
26209	24	6	the	the	DT
26209	24	7	flock	flock	NN
26209	24	8	he	-PRON-	PRP
26209	24	9	lent	lend	VBD
26209	24	10	Sad	Sad	NNP
26209	24	11	,	,	,
26209	24	12	pleading	plead	VBG
26209	24	13	words	word	NNS
26209	24	14	,	,	,
26209	24	15	showing	show	VBG
26209	24	16	how	how	WRB
26209	24	17	man	man	NN
26209	24	18	,	,	,
26209	24	19	who	who	WP
26209	24	20	prays	pray	VBZ
26209	24	21	For	for	IN
26209	24	22	mercy	mercy	NN
26209	24	23	to	to	IN
26209	24	24	the	the	DT
26209	24	25	gods	god	NNS
26209	24	26	,	,	,
26209	24	27	is	be	VBZ
26209	24	28	merciless	merciless	JJ
26209	24	29	,	,	,
26209	24	30	Being	be	VBG
26209	24	31	as	as	IN
26209	24	32	god	god	NNP
26209	24	33	to	to	IN
26209	24	34	those	those	DT
26209	24	35	;	;	:
26209	24	36	albeit	albeit	IN
26209	24	37	all	all	DT
26209	24	38	life	life	NN
26209	24	39	Is	be	VBZ
26209	24	40	linked	link	VBN
26209	24	41	and	and	CC
26209	24	42	kin	kin	NN
26209	24	43	,	,	,
26209	24	44	and	and	CC
26209	24	45	what	what	WP
26209	24	46	we	-PRON-	PRP
26209	24	47	slay	slay	VBP
26209	24	48	have	have	VBP
26209	24	49	given	give	VBN
26209	24	50	Meek	Meek	NNP
26209	24	51	tribute	tribute	NN
26209	24	52	of	of	IN
26209	24	53	their	-PRON-	PRP$
26209	24	54	milk	milk	NN
26209	24	55	and	and	CC
26209	24	56	wool	wool	NN
26209	24	57	,	,	,
26209	24	58	and	and	CC
26209	24	59	set	set	VB
26209	24	60	Fast	fast	JJ
26209	24	61	trust	trust	NN
26209	24	62	upon	upon	IN
26209	24	63	the	the	DT
26209	24	64	hands	hand	NNS
26209	24	65	which	which	WDT
26209	24	66	murder	murder	VBP
26209	24	67	them	-PRON-	PRP
26209	24	68	.	.	.
26209	24	69	"	"	''
26209	25	1	If	if	IN
26209	25	2	the	the	DT
26209	25	3	cruelty	cruelty	NN
26209	25	4	and	and	CC
26209	25	5	injustice	injustice	NN
26209	25	6	to	to	IN
26209	25	7	animals	animal	NNS
26209	25	8	are	be	VBP
26209	25	9	nothing	nothing	NN
26209	25	10	to	to	IN
26209	25	11	us	-PRON-	PRP
26209	25	12	,	,	,
26209	25	13	we	-PRON-	PRP
26209	25	14	have	have	VBP
26209	25	15	still	still	RB
26209	25	16	another	another	DT
26209	25	17	argument	argument	NN
26209	25	18	to	to	TO
26209	25	19	offer	offer	VB
26209	25	20	--	--	:
26209	25	21	the	the	DT
26209	25	22	brutalization	brutalization	NN
26209	25	23	of	of	IN
26209	25	24	the	the	DT
26209	25	25	men	man	NNS
26209	25	26	who	who	WP
26209	25	27	slaughter	slaughter	VBP
26209	25	28	that	that	IN
26209	25	29	we	-PRON-	PRP
26209	25	30	may	may	MD
26209	25	31	eat	eat	VB
26209	25	32	flesh	flesh	NN
26209	25	33	.	.	.
26209	26	1	Mrs.	Mrs.	NNP
26209	26	2	Besant	Besant	NNP
26209	26	3	,	,	,
26209	26	4	in	in	IN
26209	26	5	"	"	``
26209	26	6	Why	why	WRB
26209	26	7	I	-PRON-	PRP
26209	26	8	Am	be	VBP
26209	26	9	a	a	DT
26209	26	10	Food	Food	NNP
26209	26	11	Reformer	Reformer	NNP
26209	26	12	,	,	,
26209	26	13	"	"	''
26209	26	14	says	say	VBZ
26209	26	15	:	:	:
26209	26	16	"	"	``
26209	26	17	Lately	lately	RB
26209	26	18	I	-PRON-	PRP
26209	26	19	have	have	VBP
26209	26	20	been	be	VBN
26209	26	21	in	in	IN
26209	26	22	the	the	DT
26209	26	23	city	city	NN
26209	26	24	of	of	IN
26209	26	25	Chicago	Chicago	NNP
26209	26	26	--	--	:
26209	26	27	one	one	CD
26209	26	28	of	of	IN
26209	26	29	the	the	DT
26209	26	30	greatest	great	JJS
26209	26	31	slaughter	slaughter	NN
26209	26	32	-	-	HYPH
26209	26	33	houses	house	NNS
26209	26	34	of	of	IN
26209	26	35	the	the	DT
26209	26	36	world	world	NN
26209	26	37	--	--	:
26209	26	38	where	where	WRB
26209	26	39	the	the	DT
26209	26	40	slaughter	slaughter	NN
26209	26	41	-	-	HYPH
26209	26	42	men	man	NNS
26209	26	43	,	,	,
26209	26	44	who	who	WP
26209	26	45	are	be	VBP
26209	26	46	employed	employ	VBN
26209	26	47	from	from	IN
26209	26	48	early	early	JJ
26209	26	49	morn	morn	NN
26209	26	50	till	till	IN
26209	26	51	late	late	RB
26209	26	52	at	at	IN
26209	26	53	night	night	NN
26209	26	54	in	in	IN
26209	26	55	the	the	DT
26209	26	56	killing	killing	NN
26209	26	57	of	of	IN
26209	26	58	thousands	thousand	NNS
26209	26	59	of	of	IN
26209	26	60	these	these	DT
26209	26	61	hapless	hapless	JJ
26209	26	62	creatures	creature	NNS
26209	26	63	,	,	,
26209	26	64	are	be	VBP
26209	26	65	made	make	VBN
26209	26	66	a	a	DT
26209	26	67	class	class	NN
26209	26	68	_	_	NN
26209	26	69	practically	practically	RB
26209	26	70	apart	apart	RB
26209	26	71	from	from	IN
26209	26	72	their	-PRON-	PRP$
26209	26	73	fellow	fellow	JJ
26209	26	74	-	-	HYPH
26209	26	75	men	man	NNS
26209	26	76	_	_	NNP
26209	26	77	;	;	:
26209	26	78	they	-PRON-	PRP
26209	26	79	are	be	VBP
26209	26	80	marked	mark	VBN
26209	26	81	out	out	RP
26209	26	82	by	by	IN
26209	26	83	the	the	DT
26209	26	84	police	police	NN
26209	26	85	_	_	NNP
26209	26	86	as	as	IN
26209	26	87	the	the	DT
26209	26	88	most	most	RBS
26209	26	89	dangerous	dangerous	JJ
26209	26	90	part	part	NN
26209	26	91	of	of	IN
26209	26	92	the	the	DT
26209	26	93	community	community	NN
26209	26	94	_	_	NNP
26209	26	95	;	;	:
26209	26	96	amongst	amongst	IN
26209	26	97	them	-PRON-	PRP
26209	26	98	are	be	VBP
26209	26	99	committed	commit	VBN
26209	26	100	most	most	JJS
26209	26	101	crimes	crime	NNS
26209	26	102	of	of	IN
26209	26	103	violence	violence	NN
26209	26	104	,	,	,
26209	26	105	and	and	CC
26209	26	106	the	the	DT
26209	26	107	most	most	RBS
26209	26	108	ready	ready	JJ
26209	26	109	use	use	NN
26209	26	110	of	of	IN
26209	26	111	the	the	DT
26209	26	112	knife	knife	NN
26209	26	113	is	be	VBZ
26209	26	114	found	find	VBN
26209	26	115	.	.	.
26209	27	1	One	one	CD
26209	27	2	day	day	NN
26209	27	3	I	-PRON-	PRP
26209	27	4	was	be	VBD
26209	27	5	speaking	speak	VBG
26209	27	6	to	to	IN
26209	27	7	an	an	DT
26209	27	8	authority	authority	NN
26209	27	9	on	on	IN
26209	27	10	this	this	DT
26209	27	11	subject	subject	NN
26209	27	12	,	,	,
26209	27	13	and	and	CC
26209	27	14	I	-PRON-	PRP
26209	27	15	asked	ask	VBD
26209	27	16	him	-PRON-	PRP
26209	27	17	how	how	WRB
26209	27	18	it	-PRON-	PRP
26209	27	19	was	be	VBD
26209	27	20	that	that	IN
26209	27	21	he	-PRON-	PRP
26209	27	22	knew	know	VBD
26209	27	23	so	so	RB
26209	27	24	decidedly	decidedly	RB
26209	27	25	that	that	IN
26209	27	26	most	most	JJS
26209	27	27	of	of	IN
26209	27	28	the	the	DT
26209	27	29	murders	murder	NNS
26209	27	30	and	and	CC
26209	27	31	the	the	DT
26209	27	32	crimes	crime	NNS
26209	27	33	with	with	IN
26209	27	34	the	the	DT
26209	27	35	knife	knife	NN
26209	27	36	were	be	VBD
26209	27	37	perpetrated	perpetrate	VBN
26209	27	38	by	by	IN
26209	27	39	that	that	DT
26209	27	40	particular	particular	JJ
26209	27	41	class	class	NN
26209	27	42	of	of	IN
26209	27	43	men	man	NNS
26209	27	44	,	,	,
26209	27	45	and	and	CC
26209	27	46	his	-PRON-	PRP$
26209	27	47	answer	answer	NN
26209	27	48	was	be	VBD
26209	27	49	suggestive	suggestive	JJ
26209	27	50	,	,	,
26209	27	51	although	although	IN
26209	27	52	horrible	horrible	JJ
26209	27	53	.	.	.
26209	28	1	He	-PRON-	PRP
26209	28	2	said	say	VBD
26209	28	3	:	:	:
26209	28	4	'	'	``
26209	28	5	There	there	EX
26209	28	6	is	be	VBZ
26209	28	7	a	a	DT
26209	28	8	peculiar	peculiar	JJ
26209	28	9	turn	turn	NN
26209	28	10	of	of	IN
26209	28	11	the	the	DT
26209	28	12	knife	knife	NN
26209	28	13	which	which	WDT
26209	28	14	men	man	NNS
26209	28	15	learn	learn	VBP
26209	28	16	to	to	TO
26209	28	17	use	use	VB
26209	28	18	in	in	IN
26209	28	19	the	the	DT
26209	28	20	slaughter	slaughter	NN
26209	28	21	-	-	HYPH
26209	28	22	house	house	NN
26209	28	23	,	,	,
26209	28	24	for	for	IN
26209	28	25	,	,	,
26209	28	26	as	as	IN
26209	28	27	the	the	DT
26209	28	28	living	living	NN
26209	28	29	creatures	creature	NNS
26209	28	30	are	be	VBP
26209	28	31	brought	bring	VBN
26209	28	32	to	to	IN
26209	28	33	them	-PRON-	PRP
26209	28	34	by	by	IN
26209	28	35	machinery	machinery	NN
26209	28	36	,	,	,
26209	28	37	these	these	DT
26209	28	38	men	man	NNS
26209	28	39	slit	slit	VBD
26209	28	40	their	-PRON-	PRP$
26209	28	41	throats	throat	NNS
26209	28	42	as	as	IN
26209	28	43	they	-PRON-	PRP
26209	28	44	pass	pass	VBP
26209	28	45	by	by	RB
26209	28	46	.	.	.
26209	29	1	That	that	DT
26209	29	2	twist	twist	NN
26209	29	3	of	of	IN
26209	29	4	the	the	DT
26209	29	5	wrist	wrist	NN
26209	29	6	is	be	VBZ
26209	29	7	the	the	DT
26209	29	8	characteristic	characteristic	NN
26209	29	9	of	of	IN
26209	29	10	most	most	JJS
26209	29	11	crimes	crime	NNS
26209	29	12	with	with	IN
26209	29	13	the	the	DT
26209	29	14	knife	knife	NN
26209	29	15	committed	commit	VBD
26209	29	16	amongst	amongst	IN
26209	29	17	our	-PRON-	PRP$
26209	29	18	Chicago	Chicago	NNP
26209	29	19	population	population	NN
26209	29	20	.	.	.
26209	29	21	'	'	''
26209	30	1	That	that	DT
26209	30	2	struck	strike	VBD
26209	30	3	me	-PRON-	PRP
26209	30	4	at	at	RB
26209	30	5	once	once	RB
26209	30	6	as	as	IN
26209	30	7	both	both	CC
26209	30	8	a	a	DT
26209	30	9	horrible	horrible	JJ
26209	30	10	and	and	CC
26209	30	11	significant	significant	JJ
26209	30	12	fact	fact	NN
26209	30	13	.	.	.
26209	31	1	_	_	NNP
26209	31	2	What	what	WP
26209	31	3	right	right	NN
26209	31	4	have	have	VBP
26209	31	5	people	people	NNS
26209	31	6	to	to	TO
26209	31	7	condemn	condemn	VB
26209	31	8	other	other	JJ
26209	31	9	men	man	NNS
26209	31	10	to	to	IN
26209	31	11	a	a	DT
26209	31	12	trade	trade	NN
26209	31	13	that	that	WDT
26209	31	14	makes	make	VBZ
26209	31	15	them	-PRON-	PRP
26209	31	16	so	so	RB
26209	31	17	readily	readily	RB
26209	31	18	take	take	VB
26209	31	19	to	to	IN
26209	31	20	the	the	DT
26209	31	21	knife	knife	NN
26209	31	22	in	in	IN
26209	31	23	anger	anger	NN
26209	31	24	;	;	:
26209	31	25	which	which	WDT
26209	31	26	marks	mark	VBZ
26209	31	27	them	-PRON-	PRP
26209	31	28	out	out	RP
26209	31	29	as	as	RB
26209	31	30	specially	specially	RB
26209	31	31	brutalized	brutalized	JJ
26209	31	32	--	--	:
26209	31	33	brutes	brute	NNS
26209	31	34	amongst	amongst	IN
26209	31	35	their	-PRON-	PRP$
26209	31	36	fellow	fellow	JJ
26209	31	37	-	-	HYPH
26209	31	38	men	man	NNS
26209	31	39	?	?	.
26209	31	40	_	_	NNP
26209	31	41	Being	be	VBG
26209	31	42	constantly	constantly	RB
26209	31	43	in	in	IN
26209	31	44	the	the	DT
26209	31	45	sight	sight	NN
26209	31	46	and	and	CC
26209	31	47	the	the	DT
26209	31	48	smell	smell	NN
26209	31	49	of	of	IN
26209	31	50	blood	blood	NN
26209	31	51	,	,	,
26209	31	52	their	-PRON-	PRP$
26209	31	53	whole	whole	JJ
26209	31	54	nature	nature	NN
26209	31	55	is	be	VBZ
26209	31	56	coarsened	coarsen	VBN
26209	31	57	;	;	,
26209	31	58	accustomed	accustomed	JJ
26209	31	59	to	to	TO
26209	31	60	kill	kill	VB
26209	31	61	thousands	thousand	NNS
26209	31	62	of	of	IN
26209	31	63	creatures	creature	NNS
26209	31	64	,	,	,
26209	31	65	they	-PRON-	PRP
26209	31	66	lose	lose	VBP
26209	31	67	all	all	DT
26209	31	68	sense	sense	NN
26209	31	69	of	of	IN
26209	31	70	reverence	reverence	NN
26209	31	71	for	for	IN
26209	31	72	sentient	sentient	NN
26209	31	73	life	life	NN
26209	31	74	,	,	,
26209	31	75	they	-PRON-	PRP
26209	31	76	grow	grow	VBP
26209	31	77	indifferent	indifferent	JJ
26209	31	78	to	to	IN
26209	31	79	the	the	DT
26209	31	80	suffering	suffering	NN
26209	31	81	they	-PRON-	PRP
26209	31	82	continually	continually	RB
26209	31	83	see	see	VBP
26209	31	84	around	around	IN
26209	31	85	them	-PRON-	PRP
26209	31	86	;	;	:
26209	31	87	accustomed	accustomed	JJ
26209	31	88	to	to	TO
26209	31	89	inflict	inflict	VB
26209	31	90	pain	pain	NN
26209	31	91	,	,	,
26209	31	92	they	-PRON-	PRP
26209	31	93	grow	grow	VBP
26209	31	94	callous	callous	JJ
26209	31	95	to	to	IN
26209	31	96	the	the	DT
26209	31	97	sight	sight	NN
26209	31	98	of	of	IN
26209	31	99	pain	pain	NN
26209	31	100	;	;	,
26209	31	101	accustomed	accustomed	JJ
26209	31	102	to	to	TO
26209	31	103	kill	kill	VB
26209	31	104	swiftly	swiftly	RB
26209	31	105	,	,	,
26209	31	106	and	and	CC
26209	31	107	sometimes	sometimes	RB
26209	31	108	not	not	RB
26209	31	109	even	even	RB
26209	31	110	waiting	wait	VBG
26209	31	111	until	until	IN
26209	31	112	the	the	DT
26209	31	113	creature	creature	NN
26209	31	114	is	be	VBZ
26209	31	115	dead	dead	JJ
26209	31	116	before	before	IN
26209	31	117	the	the	DT
26209	31	118	skin	skin	NN
26209	31	119	is	be	VBZ
26209	31	120	stripped	strip	VBN
26209	31	121	from	from	IN
26209	31	122	it	-PRON-	PRP
26209	31	123	,	,	,
26209	31	124	their	-PRON-	PRP$
26209	31	125	nerves	nerve	NNS
26209	31	126	become	become	VBP
26209	31	127	coarsened	coarsened	JJ
26209	31	128	,	,	,
26209	31	129	hardened	hardened	JJ
26209	31	130	,	,	,
26209	31	131	and	and	CC
26209	31	132	brutalized	brutalized	JJ
26209	31	133	,	,	,
26209	31	134	and	and	CC
26209	31	135	they	-PRON-	PRP
26209	31	136	are	be	VBP
26209	31	137	less	less	JJR
26209	31	138	men	man	NNS
26209	31	139	as	as	IN
26209	31	140	men	man	NNS
26209	31	141	because	because	IN
26209	31	142	they	-PRON-	PRP
26209	31	143	are	be	VBP
26209	31	144	slaughterers	slaughterer	NNS
26209	31	145	of	of	IN
26209	31	146	animals	animal	NNS
26209	31	147	.	.	.
26209	32	1	_	_	NNP
26209	32	2	And	and	CC
26209	32	3	everyone	everyone	NN
26209	32	4	who	who	WP
26209	32	5	eats	eat	VBZ
26209	32	6	flesh	flesh	NN
26209	32	7	meat	meat	NN
26209	32	8	has	have	VBZ
26209	32	9	part	part	NN
26209	32	10	in	in	IN
26209	32	11	that	that	DT
26209	32	12	brutalization	brutalization	NN
26209	32	13	;	;	:
26209	32	14	everyone	everyone	NN
26209	32	15	who	who	WP
26209	32	16	uses	use	VBZ
26209	32	17	what	what	WP
26209	32	18	they	-PRON-	PRP
26209	32	19	provide	provide	VBP
26209	32	20	is	be	VBZ
26209	32	21	guilty	guilty	JJ
26209	32	22	of	of	IN
26209	32	23	this	this	DT
26209	32	24	degradation	degradation	NN
26209	32	25	of	of	IN
26209	32	26	his	-PRON-	PRP$
26209	32	27	fellow	fellow	JJ
26209	32	28	-	-	HYPH
26209	32	29	men	man	NNS
26209	32	30	.	.	.
26209	32	31	_	_	NNP
26209	32	32	"	"	``
26209	32	33	If	if	IN
26209	32	34	I	-PRON-	PRP
26209	32	35	may	may	MD
26209	32	36	not	not	RB
26209	32	37	appeal	appeal	VB
26209	32	38	to	to	IN
26209	32	39	you	-PRON-	PRP
26209	32	40	in	in	IN
26209	32	41	the	the	DT
26209	32	42	name	name	NN
26209	32	43	of	of	IN
26209	32	44	the	the	DT
26209	32	45	animals	animal	NNS
26209	32	46	--	--	:
26209	32	47	if	if	IN
26209	32	48	under	under	IN
26209	32	49	mistaken	mistaken	JJ
26209	32	50	views	view	NNS
26209	32	51	you	-PRON-	PRP
26209	32	52	regard	regard	VBP
26209	32	53	animals	animal	NNS
26209	32	54	as	as	IN
26209	32	55	not	not	RB
26209	32	56	sharing	share	VBG
26209	32	57	_	_	NNP
26209	32	58	your	-PRON-	PRP$
26209	32	59	kind	kind	NN
26209	32	60	of	of	IN
26209	32	61	life_--then	life_--then	NNS
26209	32	62	I	-PRON-	PRP
26209	32	63	appeal	appeal	VBP
26209	32	64	to	to	IN
26209	32	65	you	-PRON-	PRP
26209	32	66	in	in	IN
26209	32	67	the	the	DT
26209	32	68	name	name	NN
26209	32	69	of	of	IN
26209	32	70	_	_	NNP
26209	32	71	human	human	NNP
26209	32	72	brotherhood	brotherhood	NNP
26209	32	73	_	_	NNP
26209	32	74	,	,	,
26209	32	75	and	and	CC
26209	32	76	remind	remind	VB
26209	32	77	you	-PRON-	PRP
26209	32	78	of	of	IN
26209	32	79	your	-PRON-	PRP$
26209	32	80	duty	duty	NN
26209	32	81	to	to	IN
26209	32	82	your	-PRON-	PRP$
26209	32	83	fellow	fellow	JJ
26209	32	84	-	-	HYPH
26209	32	85	men	man	NNS
26209	32	86	,	,	,
26209	32	87	your	-PRON-	PRP$
26209	32	88	duty	duty	NN
26209	32	89	to	to	IN
26209	32	90	your	-PRON-	PRP$
26209	32	91	nation	nation	NN
26209	32	92	,	,	,
26209	32	93	which	which	WDT
26209	32	94	must	must	MD
26209	32	95	be	be	VB
26209	32	96	built	build	VBN
26209	32	97	up	up	RP
26209	32	98	partly	partly	RB
26209	32	99	of	of	IN
26209	32	100	the	the	DT
26209	32	101	children	child	NNS
26209	32	102	of	of	IN
26209	32	103	those	those	DT
26209	32	104	who	who	WP
26209	32	105	slaughter	slaughter	VBP
26209	32	106	--	--	:
26209	32	107	who	who	WP
26209	32	108	physically	physically	RB
26209	32	109	inherit	inherit	VBP
26209	32	110	the	the	DT
26209	32	111	very	very	JJ
26209	32	112	signs	sign	NNS
26209	32	113	of	of	IN
26209	32	114	this	this	DT
26209	32	115	brutalizing	brutalize	VBG
26209	32	116	occupation	occupation	NN
26209	32	117	.	.	.
26209	33	1	I	-PRON-	PRP
26209	33	2	ask	ask	VBP
26209	33	3	you	-PRON-	PRP
26209	33	4	to	to	TO
26209	33	5	recognize	recognize	VB
26209	33	6	your	-PRON-	PRP$
26209	33	7	duty	duty	NN
26209	33	8	as	as	IN
26209	33	9	men	man	NNS
26209	33	10	and	and	CC
26209	33	11	women	woman	NNS
26209	33	12	who	who	WP
26209	33	13	should	should	MD
26209	33	14	_	_	NNP
26209	33	15	raise	raise	VB
26209	33	16	_	_	NNP
26209	33	17	the	the	DT
26209	33	18	Race	Race	NNP
26209	33	19	,	,	,
26209	33	20	not	not	RB
26209	33	21	_	_	NNP
26209	33	22	degrade	degrade	NN
26209	33	23	_	_	IN
26209	33	24	it	-PRON-	PRP
26209	33	25	;	;	:
26209	33	26	who	who	WP
26209	33	27	should	should	MD
26209	33	28	try	try	VB
26209	33	29	to	to	TO
26209	33	30	make	make	VB
26209	33	31	it	-PRON-	PRP
26209	33	32	_	_	NNP
26209	33	33	divine	divine	JJ
26209	33	34	_	_	NNP
26209	33	35	,	,	,
26209	33	36	not	not	RB
26209	33	37	_	_	NNP
26209	33	38	brutal	brutal	JJ
26209	33	39	_	_	NNP
26209	33	40	;	;	:
26209	33	41	who	who	WP
26209	33	42	should	should	MD
26209	33	43	try	try	VB
26209	33	44	to	to	TO
26209	33	45	make	make	VB
26209	33	46	it	-PRON-	PRP
26209	33	47	_	_	NNP
26209	33	48	pure	pure	JJ
26209	33	49	_	_	NNP
26209	33	50	,	,	,
26209	33	51	not	not	RB
26209	33	52	_	_	NNP
26209	33	53	foul	foul	JJ
26209	33	54	_	_	NNP
26209	33	55	;	;	:
26209	33	56	and	and	CC
26209	33	57	therefore	therefore	RB
26209	33	58	,	,	,
26209	33	59	in	in	IN
26209	33	60	the	the	DT
26209	33	61	name	name	NN
26209	33	62	of	of	IN
26209	33	63	Human	Human	NNP
26209	33	64	Brotherhood	Brotherhood	NNP
26209	33	65	,	,	,
26209	33	66	I	-PRON-	PRP
26209	33	67	appeal	appeal	VBP
26209	33	68	to	to	IN
26209	33	69	you	-PRON-	PRP
26209	33	70	to	to	TO
26209	33	71	leave	leave	VB
26209	33	72	your	-PRON-	PRP$
26209	33	73	own	own	JJ
26209	33	74	tables	table	NNS
26209	33	75	free	free	JJ
26209	33	76	from	from	IN
26209	33	77	the	the	DT
26209	33	78	stain	stain	NN
26209	33	79	of	of	IN
26209	33	80	blood	blood	NN
26209	33	81	and	and	CC
26209	33	82	your	-PRON-	PRP$
26209	33	83	consciences	conscience	NNS
26209	33	84	free	free	JJ
26209	33	85	from	from	IN
26209	33	86	the	the	DT
26209	33	87	degradation	degradation	NN
26209	33	88	of	of	IN
26209	33	89	your	-PRON-	PRP$
26209	33	90	fellow	fellow	JJ
26209	33	91	-	-	HYPH
26209	33	92	men	man	NNS
26209	33	93	.	.	.
26209	33	94	"	"	''
26209	34	1	That	that	DT
26209	34	2	flesh	flesh	NN
26209	34	3	-	-	HYPH
26209	34	4	eating	eating	NN
26209	34	5	is	be	VBZ
26209	34	6	not	not	RB
26209	34	7	necessary	necessary	JJ
26209	34	8	to	to	IN
26209	34	9	the	the	DT
26209	34	10	perfect	perfect	JJ
26209	34	11	health	health	NN
26209	34	12	of	of	IN
26209	34	13	man	man	NN
26209	34	14	is	be	VBZ
26209	34	15	attested	attest	VBN
26209	34	16	by	by	IN
26209	34	17	many	many	JJ
26209	34	18	scientists	scientist	NNS
26209	34	19	.	.	.
26209	35	1	The	the	DT
26209	35	2	following	follow	VBG
26209	35	3	testimonies	testimony	NNS
26209	35	4	from	from	IN
26209	35	5	some	some	DT
26209	35	6	very	very	RB
26209	35	7	prominent	prominent	JJ
26209	35	8	physiologists	physiologist	NNS
26209	35	9	and	and	CC
26209	35	10	anatomists	anatomist	NNS
26209	35	11	may	may	MD
26209	35	12	prove	prove	VB
26209	35	13	interesting	interesting	JJ
26209	35	14	:	:	:
26209	35	15	Sir	Sir	NNP
26209	35	16	Charles	Charles	NNP
26209	35	17	Bell	Bell	NNP
26209	35	18	,	,	,
26209	35	19	F.	F.	NNP
26209	35	20	R.	R.	NNP
26209	35	21	S.	S.	NNP
26209	35	22	:	:	:
26209	35	23	"	"	``
26209	35	24	It	-PRON-	PRP
26209	35	25	is	be	VBZ
26209	35	26	,	,	,
26209	35	27	I	-PRON-	PRP
26209	35	28	think	think	VBP
26209	35	29	,	,	,
26209	35	30	not	not	RB
26209	35	31	going	go	VBG
26209	35	32	too	too	RB
26209	35	33	far	far	RB
26209	35	34	to	to	TO
26209	35	35	say	say	VB
26209	35	36	that	that	IN
26209	35	37	every	every	DT
26209	35	38	fact	fact	NN
26209	35	39	connected	connect	VBN
26209	35	40	with	with	IN
26209	35	41	the	the	DT
26209	35	42	human	human	JJ
26209	35	43	organization	organization	NN
26209	35	44	goes	go	VBZ
26209	35	45	to	to	TO
26209	35	46	prove	prove	VB
26209	35	47	that	that	DT
26209	35	48	man	man	NN
26209	35	49	was	be	VBD
26209	35	50	originally	originally	RB
26209	35	51	formed	form	VBN
26209	35	52	a	a	DT
26209	35	53	frugivorous	frugivorous	JJ
26209	35	54	animal	animal	NN
26209	35	55	.	.	.
26209	36	1	This	this	DT
26209	36	2	opinion	opinion	NN
26209	36	3	is	be	VBZ
26209	36	4	principally	principally	RB
26209	36	5	derived	derive	VBN
26209	36	6	from	from	IN
26209	36	7	the	the	DT
26209	36	8	formation	formation	NN
26209	36	9	of	of	IN
26209	36	10	his	-PRON-	PRP$
26209	36	11	teeth	tooth	NNS
26209	36	12	and	and	CC
26209	36	13	digestive	digestive	JJ
26209	36	14	organs	organ	NNS
26209	36	15	,	,	,
26209	36	16	as	as	RB
26209	36	17	well	well	RB
26209	36	18	as	as	IN
26209	36	19	from	from	IN
26209	36	20	the	the	DT
26209	36	21	character	character	NN
26209	36	22	of	of	IN
26209	36	23	his	-PRON-	PRP$
26209	36	24	skin	skin	NN
26209	36	25	and	and	CC
26209	36	26	the	the	DT
26209	36	27	general	general	JJ
26209	36	28	structure	structure	NN
26209	36	29	of	of	IN
26209	36	30	his	-PRON-	PRP$
26209	36	31	limbs	limb	NNS
26209	36	32	.	.	.
26209	36	33	"	"	''
26209	37	1	Sylvester	Sylvester	NNP
26209	37	2	Graham	Graham	NNP
26209	37	3	,	,	,
26209	37	4	M.	M.	NNP
26209	37	5	D.	D.	NNP
26209	37	6	:	:	:
26209	37	7	"	"	``
26209	37	8	Comparative	comparative	JJ
26209	37	9	anatomy	anatomy	NN
26209	37	10	proves	prove	VBZ
26209	37	11	that	that	DT
26209	37	12	man	man	NN
26209	37	13	is	be	VBZ
26209	37	14	naturally	naturally	RB
26209	37	15	a	a	DT
26209	37	16	frugivorous	frugivorous	JJ
26209	37	17	animal	animal	NN
26209	37	18	,	,	,
26209	37	19	formed	form	VBN
26209	37	20	to	to	TO
26209	37	21	subsist	subsist	VB
26209	37	22	upon	upon	IN
26209	37	23	fruits	fruit	NNS
26209	37	24	,	,	,
26209	37	25	seeds	seed	NNS
26209	37	26	,	,	,
26209	37	27	and	and	CC
26209	37	28	farinaceous	farinaceous	JJ
26209	37	29	vegetables	vegetable	NNS
26209	37	30	.	.	.
26209	37	31	"	"	''
26209	38	1	Professor	Professor	NNP
26209	38	2	Wm	Wm	NNP
26209	38	3	.	.	.
26209	39	1	Lawrence	Lawrence	NNP
26209	39	2	,	,	,
26209	39	3	F.	F.	NNP
26209	39	4	R.	R.	NNP
26209	39	5	S.	S.	NNP
26209	39	6	:	:	:
26209	39	7	"	"	``
26209	39	8	The	the	DT
26209	39	9	teeth	tooth	NNS
26209	39	10	of	of	IN
26209	39	11	man	man	NN
26209	39	12	have	have	VBP
26209	39	13	not	not	RB
26209	39	14	the	the	DT
26209	39	15	slightest	slight	JJS
26209	39	16	resemblance	resemblance	NN
26209	39	17	to	to	IN
26209	39	18	those	those	DT
26209	39	19	of	of	IN
26209	39	20	carnivorous	carnivorous	JJ
26209	39	21	animals	animal	NNS
26209	39	22	;	;	:
26209	39	23	and	and	CC
26209	39	24	,	,	,
26209	39	25	whether	whether	IN
26209	39	26	we	-PRON-	PRP
26209	39	27	consider	consider	VBP
26209	39	28	the	the	DT
26209	39	29	teeth	tooth	NNS
26209	39	30	,	,	,
26209	39	31	jaws	jaw	NNS
26209	39	32	,	,	,
26209	39	33	or	or	CC
26209	39	34	digestive	digestive	JJ
26209	39	35	organs	organ	NNS
26209	39	36	,	,	,
26209	39	37	the	the	DT
26209	39	38	human	human	JJ
26209	39	39	structure	structure	NN
26209	39	40	closely	closely	RB
26209	39	41	resembles	resemble	VBZ
26209	39	42	that	that	DT
26209	39	43	of	of	IN
26209	39	44	the	the	DT
26209	39	45	frugivorous	frugivorous	JJ
26209	39	46	animals	animal	NNS
26209	39	47	.	.	.
26209	39	48	"	"	''
26209	40	1	Dr.	Dr.	NNP
26209	40	2	Jozef	Jozef	NNP
26209	40	3	Drzewiecki	Drzewiecki	NNP
26209	40	4	:	:	:
26209	40	5	"	"	``
26209	40	6	There	there	EX
26209	40	7	is	be	VBZ
26209	40	8	no	no	DT
26209	40	9	doubt	doubt	NN
26209	40	10	that	that	IN
26209	40	11	fruit	fruit	NN
26209	40	12	and	and	CC
26209	40	13	vegetable	vegetable	NN
26209	40	14	food	food	NN
26209	40	15	purifies	purifie	NNS
26209	40	16	the	the	DT
26209	40	17	blood	blood	NN
26209	40	18	,	,	,
26209	40	19	while	while	IN
26209	40	20	meat	meat	NN
26209	40	21	inflames	inflame	VBZ
26209	40	22	and	and	CC
26209	40	23	is	be	VBZ
26209	40	24	the	the	DT
26209	40	25	source	source	NN
26209	40	26	of	of	IN
26209	40	27	many	many	JJ
26209	40	28	diseases	disease	NNS
26209	40	29	,	,	,
26209	40	30	which	which	WDT
26209	40	31	are	be	VBP
26209	40	32	the	the	DT
26209	40	33	punishment	punishment	NN
26209	40	34	for	for	IN
26209	40	35	breaking	break	VBG
26209	40	36	the	the	DT
26209	40	37	natural	natural	JJ
26209	40	38	law	law	NN
26209	40	39	and	and	CC
26209	40	40	command	command	NN
26209	40	41	.	.	.
26209	40	42	"	"	''
26209	41	1	Professor	Professor	NNP
26209	41	2	Vogt	Vogt	NNP
26209	41	3	:	:	:
26209	41	4	"	"	``
26209	41	5	The	the	DT
26209	41	6	vegetarian	vegetarian	JJ
26209	41	7	diet	diet	NN
26209	41	8	is	be	VBZ
26209	41	9	the	the	DT
26209	41	10	most	most	RBS
26209	41	11	beneficial	beneficial	JJ
26209	41	12	and	and	CC
26209	41	13	agreeable	agreeable	JJ
26209	41	14	to	to	IN
26209	41	15	our	-PRON-	PRP$
26209	41	16	organs	organ	NNS
26209	41	17	,	,	,
26209	41	18	as	as	IN
26209	41	19	it	-PRON-	PRP
26209	41	20	contains	contain	VBZ
26209	41	21	the	the	DT
26209	41	22	greatest	great	JJS
26209	41	23	amount	amount	NN
26209	41	24	of	of	IN
26209	41	25	carbon	carbon	NN
26209	41	26	hydrates	hydrate	NNS
26209	41	27	and	and	CC
26209	41	28	the	the	DT
26209	41	29	best	good	JJS
26209	41	30	proportion	proportion	NN
26209	41	31	of	of	IN
26209	41	32	albumen	albuman	NNS
26209	41	33	.	.	.
26209	41	34	"	"	''
26209	42	1	Sir	Sir	NNP
26209	42	2	Henry	Henry	NNP
26209	42	3	Thompson	Thompson	NNP
26209	42	4	,	,	,
26209	42	5	M.	M.	NNP
26209	42	6	D.	D.	NNP
26209	42	7	,	,	,
26209	42	8	F.	F.	NNP
26209	42	9	R.	R.	NNP
26209	42	10	C.	C.	NNP
26209	42	11	S.	S.	NNP
26209	42	12	:	:	:
26209	42	13	"	"	``
26209	42	14	It	-PRON-	PRP
26209	42	15	is	be	VBZ
26209	42	16	a	a	DT
26209	42	17	vulgar	vulgar	JJ
26209	42	18	error	error	NN
26209	42	19	to	to	TO
26209	42	20	regard	regard	VB
26209	42	21	meat	meat	NN
26209	42	22	in	in	IN
26209	42	23	any	any	DT
26209	42	24	form	form	NN
26209	42	25	as	as	IN
26209	42	26	necessary	necessary	JJ
26209	42	27	to	to	IN
26209	42	28	life	life	NN
26209	42	29	.	.	.
26209	43	1	All	all	DT
26209	43	2	that	that	WDT
26209	43	3	is	be	VBZ
26209	43	4	necessary	necessary	JJ
26209	43	5	to	to	IN
26209	43	6	the	the	DT
26209	43	7	human	human	JJ
26209	43	8	body	body	NN
26209	43	9	can	can	MD
26209	43	10	be	be	VB
26209	43	11	supplied	supply	VBN
26209	43	12	by	by	IN
26209	43	13	the	the	DT
26209	43	14	vegetable	vegetable	NN
26209	43	15	kingdom	kingdom	NN
26209	43	16	....	....	.
26209	44	1	The	the	DT
26209	44	2	vegetarian	vegetarian	NN
26209	44	3	can	can	MD
26209	44	4	extract	extract	VB
26209	44	5	from	from	IN
26209	44	6	his	-PRON-	PRP$
26209	44	7	food	food	NN
26209	44	8	all	all	PDT
26209	44	9	the	the	DT
26209	44	10	principles	principle	NNS
26209	44	11	necessary	necessary	JJ
26209	44	12	for	for	IN
26209	44	13	the	the	DT
26209	44	14	growth	growth	NN
26209	44	15	and	and	CC
26209	44	16	support	support	NN
26209	44	17	of	of	IN
26209	44	18	the	the	DT
26209	44	19	body	body	NN
26209	44	20	,	,	,
26209	44	21	as	as	RB
26209	44	22	well	well	RB
26209	44	23	as	as	IN
26209	44	24	for	for	IN
26209	44	25	the	the	DT
26209	44	26	production	production	NN
26209	44	27	of	of	IN
26209	44	28	heat	heat	NN
26209	44	29	and	and	CC
26209	44	30	force	force	NN
26209	44	31	.	.	.
26209	45	1	It	-PRON-	PRP
26209	45	2	must	must	MD
26209	45	3	be	be	VB
26209	45	4	admitted	admit	VBN
26209	45	5	as	as	IN
26209	45	6	a	a	DT
26209	45	7	fact	fact	NN
26209	45	8	beyond	beyond	IN
26209	45	9	all	all	DT
26209	45	10	question	question	NN
26209	45	11	that	that	IN
26209	45	12	some	some	DT
26209	45	13	persons	person	NNS
26209	45	14	are	be	VBP
26209	45	15	stronger	strong	JJR
26209	45	16	and	and	CC
26209	45	17	more	more	RBR
26209	45	18	healthy	healthy	JJ
26209	45	19	who	who	WP
26209	45	20	live	live	VBP
26209	45	21	on	on	IN
26209	45	22	that	that	DT
26209	45	23	food	food	NN
26209	45	24	.	.	.
26209	46	1	I	-PRON-	PRP
26209	46	2	know	know	VBP
26209	46	3	how	how	WRB
26209	46	4	much	much	JJ
26209	46	5	of	of	IN
26209	46	6	the	the	DT
26209	46	7	prevailing	prevail	VBG
26209	46	8	meat	meat	NN
26209	46	9	diet	diet	NN
26209	46	10	is	be	VBZ
26209	46	11	not	not	RB
26209	46	12	merely	merely	RB
26209	46	13	a	a	DT
26209	46	14	wasteful	wasteful	JJ
26209	46	15	extravagance	extravagance	NN
26209	46	16	,	,	,
26209	46	17	but	but	CC
26209	46	18	a	a	DT
26209	46	19	source	source	NN
26209	46	20	of	of	IN
26209	46	21	serious	serious	JJ
26209	46	22	evil	evil	NN
26209	46	23	to	to	IN
26209	46	24	the	the	DT
26209	46	25	consumer	consumer	NN
26209	46	26	.	.	.
26209	46	27	"	"	''
26209	47	1	The	the	DT
26209	47	2	following	follow	VBG
26209	47	3	special	special	JJ
26209	47	4	cablegram	cablegram	NN
26209	47	5	from	from	IN
26209	47	6	London	London	NNP
26209	47	7	to	to	IN
26209	47	8	the	the	DT
26209	47	9	New	New	NNP
26209	47	10	York	York	NNP
26209	47	11	"	"	``
26209	47	12	Sun	Sun	NNP
26209	47	13	,	,	,
26209	47	14	"	"	''
26209	47	15	July	July	NNP
26209	47	16	3d	3d	NNP
26209	47	17	,	,	,
26209	47	18	1898	1898	CD
26209	47	19	,	,	,
26209	47	20	contains	contain	VBZ
26209	47	21	a	a	DT
26209	47	22	practical	practical	JJ
26209	47	23	illustration	illustration	NN
26209	47	24	of	of	IN
26209	47	25	the	the	DT
26209	47	26	superiority	superiority	NN
26209	47	27	of	of	IN
26209	47	28	a	a	DT
26209	47	29	vegetable	vegetable	JJ
26209	47	30	diet	diet	NN
26209	47	31	:	:	:
26209	47	32	"	"	``
26209	47	33	The	the	DT
26209	47	34	vegetarians	vegetarian	NNS
26209	47	35	are	be	VBP
26209	47	36	making	make	VBG
26209	47	37	a	a	DT
26209	47	38	great	great	JJ
26209	47	39	ado	ado	NN
26209	47	40	over	over	IN
26209	47	41	the	the	DT
26209	47	42	triumph	triumph	NN
26209	47	43	of	of	IN
26209	47	44	their	-PRON-	PRP$
26209	47	45	theory	theory	NN
26209	47	46	in	in	IN
26209	47	47	the	the	DT
26209	47	48	long	long	JJ
26209	47	49	-	-	HYPH
26209	47	50	distance	distance	NN
26209	47	51	test	test	NN
26209	47	52	of	of	IN
26209	47	53	walking	walk	VBG
26209	47	54	endurance	endurance	NN
26209	47	55	,	,	,
26209	47	56	seventy	seventy	CD
26209	47	57	miles	mile	NNS
26209	47	58	,	,	,
26209	47	59	in	in	IN
26209	47	60	Germany	Germany	NNP
26209	47	61	,	,	,
26209	47	62	this	this	DT
26209	47	63	week	week	NN
26209	47	64	.	.	.
26209	48	1	The	the	DT
26209	48	2	twenty	twenty	CD
26209	48	3	-	-	HYPH
26209	48	4	two	two	CD
26209	48	5	starters	starter	NNS
26209	48	6	included	include	VBD
26209	48	7	eight	eight	CD
26209	48	8	vegetarians	vegetarian	NNS
26209	48	9	.	.	.
26209	49	1	The	the	DT
26209	49	2	distance	distance	NN
26209	49	3	had	have	VBD
26209	49	4	to	to	TO
26209	49	5	be	be	VB
26209	49	6	covered	cover	VBN
26209	49	7	within	within	IN
26209	49	8	eighteen	eighteen	CD
26209	49	9	hours	hour	NNS
26209	49	10	.	.	.
26209	50	1	The	the	DT
26209	50	2	first	first	JJ
26209	50	3	six	six	CD
26209	50	4	to	to	TO
26209	50	5	arrive	arrive	VB
26209	50	6	were	be	VBD
26209	50	7	vegetarians	vegetarian	NNS
26209	50	8	,	,	,
26209	50	9	the	the	DT
26209	50	10	first	first	JJ
26209	50	11	finishing	finishing	NN
26209	50	12	in	in	IN
26209	50	13	14	14	CD
26209	50	14	 	  	_SP
26209	50	15	¼	¼	NNP
26209	50	16	hours	hour	NNS
26209	50	17	,	,	,
26209	50	18	the	the	DT
26209	50	19	second	second	JJ
26209	50	20	in	in	IN
26209	50	21	14	14	CD
26209	50	22	 	  	_SP
26209	50	23	½	½	NNP
26209	50	24	,	,	,
26209	50	25	the	the	DT
26209	50	26	third	third	JJ
26209	50	27	in	in	IN
26209	50	28	15	15	CD
26209	50	29	 	  	_SP
26209	50	30	½	½	NNP
26209	50	31	,	,	,
26209	50	32	the	the	DT
26209	50	33	fourth	fourth	JJ
26209	50	34	in	in	IN
26209	50	35	16	16	CD
26209	50	36	,	,	,
26209	50	37	the	the	DT
26209	50	38	fifth	fifth	JJ
26209	50	39	in	in	IN
26209	50	40	16	16	CD
26209	50	41	 	  	_SP
26209	50	42	½	½	NNP
26209	50	43	,	,	,
26209	50	44	and	and	CC
26209	50	45	the	the	DT
26209	50	46	sixth	sixth	JJ
26209	50	47	in	in	IN
26209	50	48	17	17	CD
26209	50	49	 	  	_SP
26209	50	50	½.	½.	NNP
26209	51	1	The	the	DT
26209	51	2	last	last	JJ
26209	51	3	two	two	CD
26209	51	4	vegetarians	vegetarian	NNS
26209	51	5	missed	miss	VBD
26209	51	6	their	-PRON-	PRP$
26209	51	7	way	way	NN
26209	51	8	and	and	CC
26209	51	9	walked	walk	VBD
26209	51	10	five	five	CD
26209	51	11	miles	mile	NNS
26209	51	12	more	more	JJR
26209	51	13	.	.	.
26209	52	1	All	all	DT
26209	52	2	reached	reach	VBD
26209	52	3	the	the	DT
26209	52	4	goal	goal	NN
26209	52	5	in	in	IN
26209	52	6	splendid	splendid	JJ
26209	52	7	condition	condition	NN
26209	52	8	.	.	.
26209	53	1	Not	not	RB
26209	53	2	till	till	IN
26209	53	3	one	one	CD
26209	53	4	hour	hour	NN
26209	53	5	after	after	IN
26209	53	6	the	the	DT
26209	53	7	last	last	JJ
26209	53	8	vegetarian	vegetarian	NN
26209	53	9	did	do	VBD
26209	53	10	the	the	DT
26209	53	11	first	first	JJ
26209	53	12	meat	meat	NN
26209	53	13	-	-	HYPH
26209	53	14	eater	eater	NN
26209	53	15	appear	appear	VBP
26209	53	16	,	,	,
26209	53	17	completely	completely	RB
26209	53	18	exhausted	exhausted	JJ
26209	53	19	.	.	.
26209	54	1	He	-PRON-	PRP
26209	54	2	was	be	VBD
26209	54	3	the	the	DT
26209	54	4	only	only	JJ
26209	54	5	one	one	CD
26209	54	6	.	.	.
26209	55	1	Others	other	NNS
26209	55	2	dropped	drop	VBD
26209	55	3	off	off	RP
26209	55	4	after	after	IN
26209	55	5	thirty	thirty	CD
26209	55	6	-	-	HYPH
26209	55	7	five	five	CD
26209	55	8	miles	mile	NNS
26209	55	9	.	.	.
26209	55	10	"	"	''
26209	56	1	There	there	EX
26209	56	2	is	be	VBZ
26209	56	3	no	no	DT
26209	56	4	question	question	NN
26209	56	5	of	of	IN
26209	56	6	the	the	DT
26209	56	7	great	great	JJ
26209	56	8	economy	economy	NN
26209	56	9	of	of	IN
26209	56	10	vegetarianism	vegetarianism	NN
26209	56	11	.	.	.
26209	57	1	Dr.	Dr.	NNP
26209	57	2	Alcott	Alcott	NNP
26209	57	3	,	,	,
26209	57	4	in	in	IN
26209	57	5	"	"	``
26209	57	6	Arguments	argument	NNS
26209	57	7	for	for	IN
26209	57	8	Vegetarianism	Vegetarianism	NNP
26209	57	9	,	,	,
26209	57	10	"	"	''
26209	57	11	says	say	VBZ
26209	57	12	:	:	:
26209	57	13	"	"	``
26209	57	14	Twenty	twenty	CD
26209	57	15	-	-	HYPH
26209	57	16	two	two	CD
26209	57	17	acres	acre	NNS
26209	57	18	of	of	IN
26209	57	19	land	land	NN
26209	57	20	are	be	VBP
26209	57	21	needed	need	VBN
26209	57	22	to	to	TO
26209	57	23	sustain	sustain	VB
26209	57	24	one	one	CD
26209	57	25	man	man	NN
26209	57	26	on	on	IN
26209	57	27	fresh	fresh	JJ
26209	57	28	meat	meat	NN
26209	57	29	.	.	.
26209	58	1	Under	under	IN
26209	58	2	wheat	wheat	NN
26209	58	3	that	that	DT
26209	58	4	land	land	NN
26209	58	5	will	will	MD
26209	58	6	feed	feed	VB
26209	58	7	forty	forty	CD
26209	58	8	-	-	HYPH
26209	58	9	two	two	CD
26209	58	10	people	people	NNS
26209	58	11	;	;	:
26209	58	12	under	under	IN
26209	58	13	oats	oats	NN
26209	58	14	,	,	,
26209	58	15	eighty	eighty	CD
26209	58	16	-	-	HYPH
26209	58	17	eight	eight	CD
26209	58	18	;	;	:
26209	58	19	under	under	IN
26209	58	20	potatoes	potato	NNS
26209	58	21	,	,	,
26209	58	22	maize	maize	NN
26209	58	23	,	,	,
26209	58	24	or	or	CC
26209	58	25	rice	rice	NN
26209	58	26	,	,	,
26209	58	27	one	one	CD
26209	58	28	hundred	hundred	CD
26209	58	29	and	and	CC
26209	58	30	seventy	seventy	CD
26209	58	31	-	-	HYPH
26209	58	32	six	six	CD
26209	58	33	;	;	:
26209	58	34	under	under	IN
26209	58	35	the	the	DT
26209	58	36	banana	banana	NN
26209	58	37	,	,	,
26209	58	38	over	over	IN
26209	58	39	six	six	CD
26209	58	40	thousand	thousand	CD
26209	58	41	.	.	.
26209	59	1	The	the	DT
26209	59	2	crowded	crowded	JJ
26209	59	3	nations	nation	NNS
26209	59	4	of	of	IN
26209	59	5	the	the	DT
26209	59	6	future	future	NN
26209	59	7	must	must	MD
26209	59	8	abandon	abandon	VB
26209	59	9	flesh	flesh	NN
26209	59	10	-	-	HYPH
26209	59	11	eating	eat	VBG
26209	59	12	for	for	IN
26209	59	13	a	a	DT
26209	59	14	diet	diet	NN
26209	59	15	that	that	WDT
26209	59	16	will	will	MD
26209	59	17	feed	feed	VB
26209	59	18	more	more	RBR
26209	59	19	than	than	IN
26209	59	20	tenfold	tenfold	JJ
26209	59	21	people	people	NNS
26209	59	22	by	by	IN
26209	59	23	the	the	DT
26209	59	24	same	same	JJ
26209	59	25	soil	soil	NN
26209	59	26	,	,	,
26209	59	27	expense	expense	NN
26209	59	28	and	and	CC
26209	59	29	labor	labor	NN
26209	59	30	.	.	.
26209	60	1	How	how	WRB
26209	60	2	rich	rich	JJ
26209	60	3	men	man	NNS
26209	60	4	will	will	MD
26209	60	5	be	be	VB
26209	60	6	when	when	WRB
26209	60	7	they	-PRON-	PRP
26209	60	8	cease	cease	VBP
26209	60	9	to	to	IN
26209	60	10	toll	toll	NN
26209	60	11	for	for	IN
26209	60	12	flesh	flesh	NN
26209	60	13	-	-	HYPH
26209	60	14	meat	meat	NN
26209	60	15	,	,	,
26209	60	16	alcohol	alcohol	NN
26209	60	17	,	,	,
26209	60	18	drugs	drug	NNS
26209	60	19	,	,	,
26209	60	20	sickness	sickness	NN
26209	60	21	,	,	,
26209	60	22	and	and	CC
26209	60	23	war	war	NN
26209	60	24	!	!	.
26209	60	25	"	"	''
26209	61	1	"	"	``
26209	61	2	Suffer	suffer	VB
26209	61	3	the	the	DT
26209	61	4	ox	ox	NN
26209	61	5	to	to	TO
26209	61	6	plough	plough	VB
26209	61	7	,	,	,
26209	61	8	and	and	CC
26209	61	9	impute	impute	VB
26209	61	10	his	-PRON-	PRP$
26209	61	11	death	death	NN
26209	61	12	to	to	IN
26209	61	13	age	age	NN
26209	61	14	and	and	CC
26209	61	15	Nature	Nature	NNP
26209	61	16	's	's	POS
26209	61	17	hand	hand	NN
26209	61	18	.	.	.
26209	62	1	Let	let	VB
26209	62	2	the	the	DT
26209	62	3	sheep	sheep	NNS
26209	62	4	continue	continue	VB
26209	62	5	to	to	TO
26209	62	6	yield	yield	VB
26209	62	7	us	-PRON-	PRP
26209	62	8	sheltering	shelter	VBG
26209	62	9	wool	wool	NN
26209	62	10	,	,	,
26209	62	11	and	and	CC
26209	62	12	the	the	DT
26209	62	13	goats	goat	NNS
26209	62	14	the	the	DT
26209	62	15	produce	produce	NN
26209	62	16	of	of	IN
26209	62	17	their	-PRON-	PRP$
26209	62	18	loaded	loaded	JJ
26209	62	19	udders	udder	NNS
26209	62	20	.	.	.
26209	63	1	Banish	banish	VB
26209	63	2	from	from	IN
26209	63	3	among	among	IN
26209	63	4	you	-PRON-	PRP
26209	63	5	nets	net	NNS
26209	63	6	and	and	CC
26209	63	7	snares	snare	NNS
26209	63	8	and	and	CC
26209	63	9	painful	painful	JJ
26209	63	10	artifices	artifice	NNS
26209	63	11	,	,	,
26209	63	12	Conspire	conspire	VB
26209	63	13	no	no	RB
26209	63	14	longer	longer	RB
26209	63	15	against	against	IN
26209	63	16	the	the	DT
26209	63	17	birds	bird	NNS
26209	63	18	,	,	,
26209	63	19	nor	nor	CC
26209	63	20	scare	scare	VB
26209	63	21	the	the	DT
26209	63	22	meek	meek	JJ
26209	63	23	deer	deer	NN
26209	63	24	,	,	,
26209	63	25	nor	nor	CC
26209	63	26	hide	hide	VB
26209	63	27	with	with	IN
26209	63	28	fraud	fraud	NN
26209	63	29	the	the	DT
26209	63	30	crooked	crooked	JJ
26209	63	31	hook	hook	NN
26209	63	32	;	;	:
26209	63	33	....	....	.
26209	64	1	But	but	CC
26209	64	2	let	let	VB
26209	64	3	your	-PRON-	PRP$
26209	64	4	mouths	mouth	NNS
26209	64	5	be	be	VB
26209	64	6	empty	empty	JJ
26209	64	7	of	of	IN
26209	64	8	blood	blood	NN
26209	64	9	,	,	,
26209	64	10	and	and	CC
26209	64	11	satisfied	satisfy	VBN
26209	64	12	with	with	IN
26209	64	13	pure	pure	JJ
26209	64	14	and	and	CC
26209	64	15	natural	natural	JJ
26209	64	16	repasts	repast	NNS
26209	64	17	.	.	.
26209	65	1	"	"	``
26209	65	2	[	[	-LRB-
26209	65	3	1	1	CD
26209	65	4	]	]	-RRB-
26209	65	5	[	[	-LRB-
26209	65	6	1	1	CD
26209	65	7	]	]	-RRB-
26209	65	8	Imputed	impute	VBN
26209	65	9	to	to	IN
26209	65	10	Pythagoras	Pythagoras	NNP
26209	65	11	.	.	.
26209	66	1	COMPARATIVE	comparative	JJ
26209	66	2	TABLES	tables	NN
26209	66	3	OF	of	IN
26209	66	4	Vegetable	Vegetable	NNP
26209	66	5	and	and	CC
26209	66	6	Animal	Animal	NNP
26209	66	7	FOODS	FOODS	NNP
26209	66	8	.	.	.
26209	67	1	IN	in	IN
26209	67	2	100	100	CD
26209	67	3	PARTS	PARTS	NNP
26209	67	4	.	.	.
26209	68	1	=	=	NFP
26209	68	2	=	=	NFP
26209	68	3	=	=	SYM
26209	68	4	=	=	SYM
26209	68	5	=	=	SYM
26209	68	6	=	=	SYM
26209	68	7	=	=	SYM
26209	68	8	=	=	SYM
26209	68	9	=	=	SYM
26209	68	10	=	=	SYM
26209	68	11	=	=	SYM
26209	68	12	=	=	SYM
26209	68	13	=	=	SYM
26209	68	14	=	=	SYM
26209	68	15	=	=	SYM
26209	68	16	=	=	SYM
26209	68	17	=	=	SYM
26209	68	18	=	=	SYM
26209	68	19	=	=	SYM
26209	68	20	=	=	NFP
26209	68	21	=	=	SYM
26209	68	22	+	+	SYM
26209	68	23	=	=	SYM
26209	68	24	=	=	SYM
26209	68	25	=	=	SYM
26209	68	26	=	=	SYM
26209	68	27	=	=	SYM
26209	68	28	=	=	SYM
26209	68	29	=	=	SYM
26209	68	30	=	=	SYM
26209	68	31	=	=	SYM
26209	68	32	=	=	SYM
26209	68	33	=	=	SYM
26209	68	34	=	=	NFP
26209	68	35	=	=	SYM
26209	68	36	+	+	SYM
26209	68	37	=	=	SYM
26209	68	38	=	=	SYM
26209	68	39	=	=	SYM
26209	68	40	=	=	SYM
26209	68	41	=	=	SYM
26209	68	42	=	=	SYM
26209	68	43	=	=	SYM
26209	68	44	=	=	SYM
26209	68	45	=	=	SYM
26209	68	46	=	=	SYM
26209	68	47	=	=	SYM
26209	68	48	=	=	SYM
26209	68	49	=	=	SYM
26209	68	50	=	=	SYM
26209	68	51	=	=	SYM
26209	68	52	=	=	NFP
26209	68	53	=	=	SYM
26209	68	54	+	+	SYM
26209	68	55	=	=	SYM
26209	68	56	=	=	SYM
26209	68	57	=	=	SYM
26209	68	58	=	=	SYM
26209	68	59	=	=	SYM
26209	68	60	=	=	SYM
26209	68	61	=	=	SYM
26209	68	62	=	=	NFP
26209	68	63	=	=	SYM
26209	68	64	+	+	SYM
26209	68	65	=	=	SYM
26209	68	66	=	=	SYM
26209	68	67	=	=	SYM
26209	68	68	=	=	SYM
26209	68	69	=	=	SYM
26209	68	70	=	=	SYM
26209	68	71	=	=	SYM
26209	68	72	=	=	SYM
26209	68	73	|	|	NNP
26209	68	74	Nitrogenous	Nitrogenous	NNP
26209	68	75	|	|	NNP
26209	68	76	Hydro	Hydro	NNP
26209	68	77	-	-	HYPH
26209	68	78	carbonate	carbonate	NNP
26209	68	79	|	|	NNP
26209	68	80	Saline	Saline	NNP
26209	68	81	|	|	NNP
26209	68	82	Water	Water	NNP
26209	68	83	.	.	.
26209	69	1	|	|	NNP
26209	69	2	Matter	Matter	NNP
26209	69	3	.	.	.
26209	70	1	|	|	NNP
26209	70	2	Matter	Matter	NNP
26209	70	3	.	.	.
26209	71	1	|	|	NNP
26209	71	2	Matter	Matter	NNP
26209	71	3	.	.	.
26209	72	1	|	|	JJ
26209	72	2	---------------------+-------------+-----------------+---------+--------	---------------------+-------------+-----------------+---------+--------	NN
26209	72	3	Lean	lean	JJ
26209	72	4	beef	beef	NN
26209	72	5	|	|	CD
26209	72	6	19.3	19.3	CD
26209	72	7	|	|	CD
26209	72	8	3.6	3.6	CD
26209	72	9	|	|	CD
26209	72	10	5.1	5.1	CD
26209	72	11	|	|	CD
26209	72	12	72.0	72.0	CD
26209	72	13	---------------------+-------------+-----------------+---------+--------	---------------------+-------------+-----------------+---------+--------	:
26209	72	14	Fat	fat	NN
26209	72	15	beef	beef	NN
26209	72	16	|	|	NNP
26209	72	17	14.8	14.8	CD
26209	72	18	|	|	CD
26209	72	19	29.8	29.8	CD
26209	72	20	|	|	CD
26209	72	21	4.4	4.4	CD
26209	72	22	|	|	CD
26209	72	23	51.0	51.0	CD
26209	72	24	---------------------+-------------+-----------------+---------+--------	---------------------+-------------+-----------------+---------+--------	NFP
26209	72	25	Lean	lean	JJ
26209	72	26	mutton	mutton	NN
26209	72	27	|	|	NNP
26209	72	28	18.3	18.3	CD
26209	72	29	|	|	CD
26209	72	30	4.9	4.9	CD
26209	72	31	|	|	CD
26209	72	32	4.8	4.8	CD
26209	72	33	|	|	CD
26209	72	34	72.0	72.0	CD
26209	72	35	---------------------+-------------+-----------------+---------+--------	---------------------+-------------+-----------------+---------+--------	NFP
26209	72	36	Fat	Fat	NNP
26209	72	37	mutton	mutton	NN
26209	72	38	|	|	NNP
26209	72	39	12.4	12.4	CD
26209	72	40	|	|	CD
26209	72	41	31.1	31.1	CD
26209	72	42	|	|	CD
26209	72	43	3.5	3.5	CD
26209	72	44	|	|	CD
26209	72	45	53.0	53.0	CD
26209	72	46	---------------------+-------------+-----------------+---------+--------	---------------------+-------------+-----------------+---------+--------	NFP
26209	72	47	Veal	veal	NN
26209	72	48	|	|	NNP
26209	72	49	16.5	16.5	CD
26209	72	50	|	|	CD
26209	72	51	15.8	15.8	CD
26209	72	52	|	|	CD
26209	72	53	4.7	4.7	CD
26209	72	54	|	|	CD
26209	72	55	63.0	63.0	CD
26209	72	56	---------------------+-------------+-----------------+---------+--------	---------------------+-------------+-----------------+---------+--------	NFP
26209	72	57	Fat	Fat	NNP
26209	72	58	pork	pork	NN
26209	72	59	|	|	NNP
26209	72	60	9.8	9.8	CD
26209	72	61	|	|	CD
26209	72	62	48.9	48.9	CD
26209	72	63	|	|	CD
26209	72	64	2.3	2.3	CD
26209	72	65	|	|	CD
26209	72	66	39.0	39.0	CD
26209	72	67	---------------------+-------------+-----------------+---------+--------	---------------------+-------------+-----------------+---------+--------	NN
26209	72	68	Dried	Dried	NNP
26209	72	69	ham	ham	NNP
26209	72	70	|	|	CD
26209	72	71	8.8	8.8	CD
26209	72	72	|	|	CD
26209	72	73	73.3	73.3	CD
26209	72	74	|	|	CD
26209	72	75	2.9	2.9	CD
26209	72	76	|	|	CD
26209	72	77	15.0	15.0	CD
26209	72	78	---------------------+-------------+-----------------+---------+--------	---------------------+-------------+-----------------+---------+--------	NFP
26209	72	79	Tripe	Tripe	NNP
26209	72	80	|	|	CD
26209	72	81	13.2	13.2	CD
26209	72	82	|	|	CD
26209	72	83	16.4	16.4	CD
26209	72	84	|	|	CD
26209	72	85	2.4	2.4	CD
26209	72	86	|	|	CD
26209	72	87	68.0	68.0	CD
26209	72	88	---------------------+-------------+-----------------+---------+--------	---------------------+-------------+-----------------+---------+--------	CD
26209	72	89	White	white	JJ
26209	72	90	fish	fish	NN
26209	72	91	|	|	NNP
26209	72	92	18.1	18.1	CD
26209	72	93	|	|	CD
26209	72	94	2.9	2.9	CD
26209	72	95	|	|	CD
26209	72	96	1.0	1.0	CD
26209	72	97	|	|	CD
26209	72	98	78.0	78.0	CD
26209	72	99	---------------------+-------------+-----------------+---------+--------	---------------------+-------------+-----------------+---------+--------	NFP
26209	72	100	Red	red	JJ
26209	72	101	fish	fish	NN
26209	72	102	(	(	-LRB-
26209	72	103	salmon	salmon	NN
26209	72	104	)	)	-RRB-
26209	72	105	|	|	CD
26209	72	106	16.1	16.1	CD
26209	72	107	|	|	CD
26209	72	108	5.5	5.5	CD
26209	72	109	|	|	CD
26209	72	110	1.4	1.4	CD
26209	72	111	|	|	CD
26209	72	112	77.0	77.0	CD
26209	72	113	---------------------+-------------+-----------------+---------+--------	---------------------+-------------+-----------------+---------+--------	NFP
26209	72	114	Oysters	Oysters	NNP
26209	72	115	|	|	NNP
26209	72	116	14.010	14.010	CD
26209	72	117	|	|	CD
26209	72	118	1.515	1.515	CD
26209	72	119	|	|	CD
26209	72	120	2.695	2.695	CD
26209	72	121	|	|	CD
26209	72	122	80.385	80.385	CD
26209	72	123	---------------------+-------------+-----------------+---------+--------	---------------------+-------------+-----------------+---------+--------	NFP
26209	72	124	Mussels	Mussels	NNPS
26209	72	125	|	|	CD
26209	72	126	11.72	11.72	CD
26209	72	127	|	|	CD
26209	72	128	2.42	2.42	CD
26209	72	129	|	|	CD
26209	72	130	2.73	2.73	CD
26209	72	131	|	|	CD
26209	72	132	75.74	75.74	CD
26209	72	133	---------------------+-------------+-----------------+---------+--------	---------------------+-------------+-----------------+---------+--------	NFP
26209	72	134	White	White	NNP
26209	72	135	of	of	IN
26209	72	136	egg	egg	NN
26209	72	137	|	|	CD
26209	72	138	20.4	20.4	CD
26209	72	139	|	|	CD
26209	72	140	.....	.....	CD
26209	72	141	|	|	CD
26209	72	142	1.6	1.6	CD
26209	72	143	|	|	CD
26209	72	144	78.0	78.0	CD
26209	72	145	---------------------+-------------+-----------------+---------+--------	---------------------+-------------+-----------------+---------+--------	:
26209	72	146	Yolk	Yolk	NNP
26209	72	147	of	of	IN
26209	72	148	egg	egg	NNP
26209	72	149	|	|	NNP
26209	72	150	16.0	16.0	CD
26209	72	151	|	|	CD
26209	72	152	30.7	30.7	CD
26209	72	153	|	|	CD
26209	72	154	1.3	1.3	CD
26209	72	155	|	|	CD
26209	72	156	52.0	52.0	CD
26209	72	157	---------------------+-------------+-----------------+---------+--------	---------------------+-------------+-----------------+---------+--------	:
26209	72	158	Cow	cow	NN
26209	72	159	's	's	POS
26209	72	160	milk	milk	NN
26209	72	161	(	(	-LRB-
26209	72	162	lactin	lactin	NN
26209	72	163	)	)	-RRB-
26209	72	164	|	|	CD
26209	72	165	4.1	4.1	CD
26209	72	166	|	|	CD
26209	72	167	3.9	3.9	CD
26209	72	168	|	|	CD
26209	72	169	0.8	0.8	CD
26209	72	170	|	|	CD
26209	72	171	86.0	86.0	CD
26209	72	172	---------------------+-------------+-----------------+---------+--------	---------------------+-------------+-----------------+---------+--------	NFP
26209	72	173	Cream	Cream	NNP
26209	72	174	|	|	NNP
26209	72	175	2.7	2.7	CD
26209	72	176	|	|	CD
26209	72	177	26.7	26.7	CD
26209	72	178	|	|	CD
26209	72	179	1.8	1.8	CD
26209	72	180	|	|	CD
26209	72	181	66.0	66.0	CD
26209	72	182	---------------------+-------------+-----------------+---------+--------	---------------------+-------------+-----------------+---------+--------	NN
26209	72	183	Butter	Butter	NNP
26209	72	184	|	|	NNP
26209	72	185	.....	.....	CD
26209	72	186	|	|	CD
26209	72	187	83.0	83.0	CD
26209	72	188	|	|	CD
26209	72	189	2.0	2.0	CD
26209	72	190	|	|	CD
26209	72	191	15.0	15.0	CD
26209	72	192	---------------------+-------------+-----------------+---------+--------	---------------------+-------------+-----------------+---------+--------	NFP
26209	72	193	Gruyere	Gruyere	NNP
26209	72	194	cheese	cheese	NN
26209	72	195	|	|	NNP
26209	72	196	31.5	31.5	CD
26209	72	197	|	|	CD
26209	72	198	24.0	24.0	CD
26209	72	199	|	|	CD
26209	72	200	3.0	3.0	CD
26209	72	201	|	|	CD
26209	72	202	40.0	40.0	CD
26209	72	203	---------------------+-------------+-----------------+---------+--------	---------------------+-------------+-----------------+---------+--------	NN
26209	72	204	Roquefort	Roquefort	NNP
26209	72	205	|	|	NNP
26209	72	206	26.52	26.52	CD
26209	72	207	|	|	CD
26209	72	208	30.14	30.14	CD
26209	72	209	|	|	CD
26209	72	210	5.07	5.07	CD
26209	72	211	|	|	CD
26209	72	212	34.55	34.55	CD
26209	72	213	---------------------+-------------+-----------------+---------+--------	---------------------+-------------+-----------------+---------+--------	JJ
26209	72	214	Dutch	Dutch	NNP
26209	72	215	|	|	NNP
26209	72	216	29.43	29.43	CD
26209	72	217	|	|	CD
26209	72	218	27.54	27.54	CD
26209	72	219	|	|	CD
26209	72	220	.....	.....	NFP
26209	72	221	|	|	CD
26209	72	222	36.10	36.10	CD
26209	72	223	---------------------+-------------+-----------------+---------+--------	---------------------+-------------+-----------------+---------+--------	NFP
26209	72	224	Chester	Chester	NNP
26209	72	225	|	|	NNP
26209	72	226	25.99	25.99	CD
26209	72	227	|	|	CD
26209	72	228	26.34	26.34	CD
26209	72	229	|	|	CD
26209	72	230	4.16	4.16	CD
26209	72	231	|	|	CD
26209	72	232	35.92	35.92	CD
26209	72	233	---------------------+-------------+-----------------+---------+--------	---------------------+-------------+-----------------+---------+--------	NN
26209	72	234	Parmesan	Parmesan	NNP
26209	72	235	|	|	CD
26209	72	236	44.08	44.08	CD
26209	72	237	|	|	CD
26209	72	238	15.95	15.95	CD
26209	72	239	|	|	CD
26209	72	240	5.72	5.72	CD
26209	72	241	|	|	CD
26209	72	242	27.56	27.56	CD
26209	72	243	---------------------+-------------+-----------------+---------+--------	---------------------+-------------+-----------------+---------+--------	NN
26209	72	244	Cheddar	Cheddar	NNP
26209	72	245	|	|	NNP
26209	72	246	28.4	28.4	CD
26209	72	247	|	|	CD
26209	72	248	31.1	31.1	CD
26209	72	249	|	|	CD
26209	72	250	4.5	4.5	CD
26209	72	251	|	|	CD
26209	72	252	36.0	36.0	CD
26209	72	253	---------------------+-------------+-----------------+---------+--------	---------------------+-------------+-----------------+---------+--------	NFP
26209	72	254	IN	in	IN
26209	72	255	100	100	CD
26209	72	256	PARTS	PARTS	NNP
26209	72	257	.	.	.
26209	73	1	=	=	NFP
26209	73	2	=	=	NFP
26209	73	3	=	=	SYM
26209	73	4	=	=	SYM
26209	73	5	=	=	SYM
26209	73	6	=	=	SYM
26209	73	7	=	=	SYM
26209	73	8	=	=	SYM
26209	73	9	=	=	SYM
26209	73	10	=	=	SYM
26209	73	11	=	=	SYM
26209	73	12	=	=	SYM
26209	73	13	=	=	SYM
26209	73	14	=	=	SYM
26209	73	15	=	=	SYM
26209	73	16	=	=	SYM
26209	73	17	=	=	SYM
26209	73	18	=	=	SYM
26209	73	19	=	=	SYM
26209	73	20	=	=	SYM
26209	73	21	=	=	SYM
26209	73	22	=	=	SYM
26209	73	23	=	=	NFP
26209	73	24	=	=	SYM
26209	73	25	+	+	SYM
26209	73	26	=	=	SYM
26209	73	27	=	=	SYM
26209	73	28	=	=	SYM
26209	73	29	=	=	SYM
26209	73	30	=	=	SYM
26209	73	31	=	=	SYM
26209	73	32	=	=	SYM
26209	73	33	=	=	SYM
26209	73	34	=	=	SYM
26209	73	35	=	=	SYM
26209	73	36	=	=	SYM
26209	73	37	=	=	SYM
26209	73	38	=	=	NFP
26209	73	39	=	=	SYM
26209	73	40	+	+	SYM
26209	73	41	=	=	SYM
26209	73	42	=	=	SYM
26209	73	43	=	=	SYM
26209	73	44	=	=	SYM
26209	73	45	=	=	SYM
26209	73	46	=	=	SYM
26209	73	47	=	=	SYM
26209	73	48	=	=	SYM
26209	73	49	=	=	SYM
26209	73	50	=	=	NFP
26209	73	51	=	=	SYM
26209	73	52	+	+	SYM
26209	73	53	=	=	SYM
26209	73	54	=	=	SYM
26209	73	55	=	=	SYM
26209	73	56	=	=	SYM
26209	73	57	=	=	SYM
26209	73	58	=	=	SYM
26209	73	59	=	=	SYM
26209	73	60	=	=	SYM
26209	73	61	=	=	SYM
26209	73	62	=	=	SYM
26209	73	63	=	=	SYM
26209	73	64	=	=	SYM
26209	73	65	=	=	SYM
26209	73	66	=	=	NFP
26209	73	67	=	=	SYM
26209	73	68	+	+	SYM
26209	73	69	=	=	SYM
26209	73	70	=	=	SYM
26209	73	71	=	=	SYM
26209	73	72	=	=	SYM
26209	73	73	=	=	SYM
26209	73	74	=	=	SYM
26209	73	75	=	=	SYM
26209	73	76	=	=	NFP
26209	73	77	=	=	SYM
26209	73	78	+	+	SYM
26209	73	79	=	=	SYM
26209	73	80	=	=	SYM
26209	73	81	=	=	SYM
26209	73	82	=	=	SYM
26209	73	83	=	=	SYM
26209	73	84	=	=	SYM
26209	73	85	=	=	SYM
26209	73	86	|Carbohydrates.|Nitrogenous|Hydro	|Carbohydrates.|Nitrogenous|Hydro	``
26209	73	87	-	-	:
26209	73	88	carbonate|	carbonate|	:
26209	73	89	Saline	Saline	NNP
26209	73	90	|Water	|Water	NNPS
26209	73	91	.	.	.
26209	74	1	|	|	NNS
26209	74	2	|	|	NNP
26209	74	3	Matter	Matter	NNP
26209	74	4	.	.	.
26209	75	1	|	|	NNP
26209	75	2	Matter	Matter	NNP
26209	75	3	.	.	.
26209	76	1	|	|	NNP
26209	76	2	Matter	Matter	NNP
26209	76	3	.	.	.
26209	77	1	|	|	NNP
26209	77	2	------------------------+--------------+-----------+---------------+---------+-------	------------------------+--------------+-----------+---------------+---------+-------	NNP
26209	77	3	Beans	Beans	NNPS
26209	77	4	|	|	POS
26209	77	5	55.86	55.86	CD
26209	77	6	|	|	CD
26209	77	7	30.8	30.8	CD
26209	77	8	|	|	CD
26209	77	9	2.0	2.0	CD
26209	77	10	|	|	CD
26209	77	11	3.65	3.65	CD
26209	77	12	|	|	CD
26209	77	13	8.40	8.40	CD
26209	77	14	------------------------+--------------+-----------+---------------+---------+-------	------------------------+--------------+-----------+---------------+---------+-------	NNP
26209	77	15	White	White	NNP
26209	77	16	haricots	haricot	NNS
26209	77	17	|	|	CD
26209	77	18	55.7	55.7	CD
26209	77	19	|	|	CD
26209	77	20	25.5	25.5	CD
26209	77	21	|	|	CD
26209	77	22	2.8	2.8	CD
26209	77	23	|	|	CD
26209	77	24	3.2	3.2	CD
26209	77	25	|	|	CD
26209	77	26	9.9	9.9	CD
26209	77	27	------------------------+--------------+-----------+---------------+---------+-------	------------------------+--------------+-----------+---------------+---------+-------	NNP
26209	77	28	Dried	dry	VBN
26209	77	29	peas	peas	NNPS
26209	77	30	|	|	CD
26209	77	31	58.7	58.7	CD
26209	77	32	|	|	CD
26209	77	33	23.8	23.8	CD
26209	77	34	|	|	CD
26209	77	35	2.1	2.1	CD
26209	77	36	|	|	CD
26209	77	37	2.1	2.1	CD
26209	77	38	|	|	CD
26209	77	39	8.3	8.3	CD
26209	77	40	------------------------+--------------+-----------+---------------+---------+-------	------------------------+--------------+-----------+---------------+---------+-------	NNP
26209	77	41	Lentils	Lentils	NNPS
26209	77	42	|	|	NNP
26209	77	43	56.0	56.0	CD
26209	77	44	|	|	CD
26209	77	45	25.2	25.2	CD
26209	77	46	|	|	CD
26209	77	47	2.6	2.6	CD
26209	77	48	|	|	CD
26209	77	49	2.3	2.3	CD
26209	77	50	|	|	CD
26209	77	51	11.5	11.5	CD
26209	77	52	------------------------+--------------+-----------+---------------+---------+-------	------------------------+--------------+-----------+---------------+---------+-------	NNP
26209	77	53	Potatoes	Potatoes	NNPS
26209	77	54	|	|	POS
26209	77	55	21.9	21.9	CD
26209	77	56	|	|	CD
26209	77	57	2.50	2.50	CD
26209	77	58	|	|	CD
26209	77	59	0.11	0.11	CD
26209	77	60	|	|	CD
26209	77	61	1.26	1.26	CD
26209	77	62	|	|	CD
26209	77	63	74.0	74.0	CD
26209	77	64	------------------------+--------------+-----------+---------------+---------+-------	------------------------+--------------+-----------+---------------+---------+-------	NNP
26209	77	65	Black	Black	NNP
26209	77	66	truffles	truffle	NNS
26209	77	67	|	|	CD
26209	77	68	16.0	16.0	CD
26209	77	69	|	|	CD
26209	77	70	8.775	8.775	CD
26209	77	71	|	|	CD
26209	77	72	0.560	0.560	CD
26209	77	73	|	|	CD
26209	77	74	2.070|	2.070|	CD
26209	77	75	72.0	72.0	CD
26209	77	76	------------------------+--------------+-----------+---------------+---------+-------	------------------------+--------------+-----------+---------------+---------+-------	NNP
26209	77	77	Mushrooms	Mushrooms	NNPS
26209	77	78	|	|	NNP
26209	77	79	3.0	3.0	CD
26209	77	80	|	|	CD
26209	77	81	4.680	4.680	CD
26209	77	82	|	|	CD
26209	77	83	0.396	0.396	CD
26209	77	84	|	|	CD
26209	77	85	0.458|	0.458|	CD
26209	77	86	91.010	91.010	CD
26209	77	87	------------------------+--------------+-----------+---------------+---------+-------	------------------------+--------------+-----------+---------------+---------+-------	NNP
26209	77	88	Carrots	Carrots	NNP
26209	77	89	|	|	CD
26209	77	90	14.5	14.5	CD
26209	77	91	|	|	CD
26209	77	92	1.3	1.3	CD
26209	77	93	|	|	CD
26209	77	94	0.2	0.2	CD
26209	77	95	|	|	CD
26209	77	96	1.0	1.0	CD
26209	77	97	|	|	CD
26209	77	98	83.0	83.0	CD
26209	77	99	------------------------+--------------+-----------+---------------+---------+-------	------------------------+--------------+-----------+---------------+---------+-------	NNP
26209	77	100	Sea	Sea	NNP
26209	77	101	-	-	HYPH
26209	77	102	kale	kale	NNP
26209	77	103	|	|	NNP
26209	77	104	2.8	2.8	CD
26209	77	105	|	|	CD
26209	77	106	2.4	2.4	CD
26209	77	107	|	|	CD
26209	77	108	.....	.....	.
26209	78	1	|	|	NNP
26209	78	2	(	(	-LRB-
26209	78	3	?	?	.
26209	78	4	)	)	-RRB-
26209	79	1	3.0	3.0	CD
26209	79	2	|	|	CD
26209	79	3	93.3	93.3	CD
26209	79	4	------------------------+--------------+-----------+---------------+---------+-------	------------------------+--------------+-----------+---------------+---------+-------	NNP
26209	79	5	Turnips	Turnips	NNP
26209	79	6	|	|	NNP
26209	79	7	7.2	7.2	CD
26209	79	8	|	|	CD
26209	79	9	1.1	1.1	CD
26209	79	10	|	|	CD
26209	79	11	.....	.....	CD
26209	79	12	|	|	CD
26209	79	13	0.6	0.6	CD
26209	79	14	|	|	CD
26209	79	15	91.0	91.0	CD
26209	79	16	------------------------+--------------+-----------+---------------+---------+-------	------------------------+--------------+-----------+---------------+---------+-------	NNP
26209	79	17	Cabbage	Cabbage	NNP
26209	79	18	|	|	NNP
26209	79	19	5.8	5.8	CD
26209	79	20	|	|	CD
26209	79	21	2.0	2.0	CD
26209	79	22	|	|	CD
26209	79	23	0.5	0.5	CD
26209	79	24	|	|	CD
26209	79	25	0.7	0.7	CD
26209	79	26	|	|	CD
26209	79	27	91.0	91.0	CD
26209	79	28	------------------------+--------------+-----------+---------------+---------+-------	------------------------+--------------+-----------+---------------+---------+-------	NNP
26209	79	29	Garden	Garden	NNP
26209	79	30	beet	beet	NN
26209	79	31	|	|	CD
26209	79	32	13.5	13.5	CD
26209	79	33	|	|	CD
26209	79	34	.4	.4	CD
26209	79	35	|	|	CD
26209	79	36	.....	.....	.
26209	80	1	|	|	NNP
26209	80	2	(	(	-LRB-
26209	80	3	?	?	.
26209	80	4	)	)	-RRB-
26209	81	1	1.0	1.0	CD
26209	81	2	|	|	CD
26209	81	3	82.2	82.2	CD
26209	81	4	------------------------+--------------+-----------+---------------+---------+-------	------------------------+--------------+-----------+---------------+---------+-------	NNP
26209	81	5	Tomato	Tomato	NNP
26209	81	6	|	|	NNP
26209	81	7	6.0	6.0	CD
26209	81	8	|	|	CD
26209	81	9	1.4	1.4	CD
26209	81	10	|	|	CD
26209	81	11	.....	.....	.
26209	82	1	|	|	NNP
26209	82	2	(	(	-LRB-
26209	82	3	?	?	.
26209	82	4	)	)	-RRB-
26209	83	1	.8	.8	NFP
26209	83	2	|	|	CD
26209	83	3	89.8	89.8	CD
26209	83	4	------------------------+--------------+-----------+---------------+---------+-------	------------------------+--------------+-----------+---------------+---------+-------	NN
26209	83	5	Sweet	sweet	JJ
26209	83	6	potato	potato	NN
26209	83	7	|	|	CD
26209	83	8	26.25	26.25	CD
26209	83	9	|	|	CD
26209	83	10	1.50	1.50	CD
26209	83	11	|	|	CD
26209	83	12	0.30	0.30	CD
26209	83	13	|	|	CD
26209	83	14	2.60	2.60	CD
26209	83	15	|	|	CD
26209	83	16	67.50	67.50	CD
26209	83	17	------------------------+--------------+-----------+---------------+---------+-------	------------------------+--------------+-----------+---------------+---------+-------	NNP
26209	83	18	Water	Water	NNP
26209	83	19	-	-	HYPH
26209	83	20	cress	cress	NN
26209	83	21	|	|	NNP
26209	83	22	3.2	3.2	CD
26209	83	23	|	|	CD
26209	83	24	1.7	1.7	CD
26209	83	25	|	|	CD
26209	83	26	.....	.....	.
26209	84	1	|	|	NNP
26209	84	2	(	(	-LRB-
26209	84	3	?	?	.
26209	84	4	)	)	-RRB-
26209	85	1	.7	.7	NNP
26209	85	2	|	|	NNP
26209	85	3	93.1	93.1	CD
26209	85	4	------------------------+--------------+-----------+---------------+---------+-------	------------------------+--------------+-----------+---------------+---------+-------	NNP
26209	85	5	Arrowroot	Arrowroot	NNP
26209	85	6	|	|	NNP
26209	85	7	82.0	82.0	CD
26209	85	8	|	|	CD
26209	85	9	.....	.....	CD
26209	85	10	|	|	NNP
26209	85	11	.....	.....	NFP
26209	85	12	|	|	NNP
26209	85	13	.....	.....	NFP
26209	85	14	|	|	CD
26209	85	15	18.0	18.0	CD
26209	85	16	------------------------+--------------+-----------+---------------+---------+-------	------------------------+--------------+-----------+---------------+---------+-------	NNP
26209	85	17	Dry	Dry	NNP
26209	85	18	southern	southern	JJ
26209	85	19	wheat	wheat	NN
26209	85	20	|	|	CD
26209	85	21	67.112	67.112	CD
26209	85	22	|	|	CD
26209	85	23	22.75	22.75	CD
26209	85	24	|	|	CD
26209	85	25	2.61	2.61	CD
26209	85	26	|	|	CD
26209	85	27	3.02	3.02	CD
26209	85	28	|	|	CD
26209	85	29	.....	.....	.
26209	85	30	------------------------+--------------+-----------+---------------+---------+-------	------------------------+--------------+-----------+---------------+---------+-------	NFP
26209	85	31	Dry	Dry	NNP
26209	85	32	common	common	JJ
26209	85	33	wheat	wheat	NN
26209	85	34	|	|	NNP
26209	85	35	77.05	77.05	CD
26209	85	36	|	|	CD
26209	85	37	15.25	15.25	CD
26209	85	38	|	|	CD
26209	85	39	1.95	1.95	CD
26209	85	40	|	|	CD
26209	85	41	2.75	2.75	CD
26209	85	42	|	|	CD
26209	85	43	.....	.....	NFP
26209	85	44	------------------------+--------------+-----------+---------------+---------+-------	------------------------+--------------+-----------+---------------+---------+-------	NNP
26209	85	45	Oat	Oat	NNP
26209	85	46	-	-	HYPH
26209	85	47	meal	meal	NNP
26209	85	48	|	|	CD
26209	85	49	63.8	63.8	CD
26209	85	50	|	|	CD
26209	85	51	12.6	12.6	CD
26209	85	52	|	|	CD
26209	85	53	5.6	5.6	CD
26209	85	54	|	|	CD
26209	85	55	3.0	3.0	CD
26209	85	56	|	|	CD
26209	85	57	15.0	15.0	CD
26209	85	58	------------------------+--------------+-----------+---------------+---------+-------	------------------------+--------------+-----------+---------------+---------+-------	NNP
26209	85	59	Barley	Barley	NNP
26209	85	60	-	-	HYPH
26209	85	61	meal	meal	NN
26209	85	62	|	|	NNP
26209	85	63	74.3	74.3	CD
26209	85	64	|	|	CD
26209	85	65	6.3	6.3	CD
26209	85	66	|	|	CD
26209	85	67	2.4	2.4	CD
26209	85	68	|	|	CD
26209	85	69	2.0	2.0	CD
26209	85	70	|	|	CD
26209	85	71	15.0	15.0	CD
26209	85	72	------------------------+--------------+-----------+---------------+---------+-------	------------------------+--------------+-----------+---------------+---------+-------	NNP
26209	85	73	Rye	Rye	NNP
26209	85	74	-	-	HYPH
26209	85	75	meal	meal	NN
26209	85	76	|	|	NNP
26209	85	77	73.2	73.2	CD
26209	85	78	|	|	CD
26209	85	79	8.0	8.0	CD
26209	85	80	|	|	CD
26209	85	81	2.0	2.0	CD
26209	85	82	|	|	CD
26209	85	83	1.8	1.8	CD
26209	85	84	|	|	CD
26209	85	85	15.0	15.0	CD
26209	85	86	------------------------+--------------+-----------+---------------+---------+-------	------------------------+--------------+-----------+---------------+---------+-------	NNP
26209	85	87	Dry	Dry	NNP
26209	85	88	maize	maize	NN
26209	85	89	|	|	NNP
26209	85	90	71.55	71.55	CD
26209	85	91	|	|	CD
26209	85	92	12.50	12.50	CD
26209	85	93	|	|	CD
26209	85	94	8.80	8.80	CD
26209	85	95	|	|	CD
26209	85	96	1.25	1.25	CD
26209	85	97	|	|	CD
26209	85	98	.....	.....	NFP
26209	85	99	------------------------+--------------+-----------+---------------+---------+-------	------------------------+--------------+-----------+---------------+---------+-------	NNP
26209	85	100	Dry	Dry	NNP
26209	85	101	rice	rice	NN
26209	85	102	|	|	NNP
26209	85	103	89.65	89.65	CD
26209	85	104	|	|	CD
26209	85	105	7.55	7.55	CD
26209	85	106	|	|	CD
26209	85	107	0.80	0.80	CD
26209	85	108	|	|	CD
26209	85	109	0.90	0.90	CD
26209	85	110	|	|	CD
26209	85	111	.....	.....	NFP
26209	85	112	------------------------+--------------+-----------+---------------+---------+-------	------------------------+--------------+-----------+---------------+---------+-------	NNP
26209	85	113	Buckwheat	Buckwheat	NNP
26209	85	114	|	|	NNP
26209	85	115	64.90	64.90	CD
26209	85	116	|	|	CD
26209	85	117	13.10	13.10	CD
26209	85	118	|	|	CD
26209	85	119	3.0	3.0	CD
26209	85	120	|	|	CD
26209	85	121	2.50	2.50	CD
26209	85	122	|	|	CD
26209	85	123	13.0	13.0	CD
26209	85	124	------------------------+--------------+-----------+---------------+---------+-------	------------------------+--------------+-----------+---------------+---------+-------	NNP
26209	85	125	Quinoa	Quinoa	NNP
26209	85	126	-	-	HYPH
26209	85	127	meal	meal	NN
26209	85	128	|	|	CD
26209	85	129	56.80	56.80	CD
26209	85	130	|	|	CD
26209	85	131	20.0	20.0	CD
26209	85	132	|	|	CD
26209	85	133	5.0	5.0	CD
26209	85	134	|	|	NNS
26209	85	135	(	(	-LRB-
26209	85	136	?	?	.
26209	85	137	)	)	-RRB-
26209	86	1	1.0	1.0	CD
26209	86	2	|	|	CD
26209	86	3	15.0	15.0	CD
26209	86	4	------------------------+--------------+-----------+---------------+---------+-------	------------------------+--------------+-----------+---------------+---------+-------	NNP
26209	86	5	Dhoorra	Dhoorra	NNP
26209	86	6	-	-	HYPH
26209	86	7	meal	meal	NN
26209	86	8	|	|	CD
26209	86	9	74.0	74.0	CD
26209	86	10	|	|	CD
26209	86	11	9.0	9.0	CD
26209	86	12	|	|	CD
26209	86	13	2.6	2.6	CD
26209	86	14	|	|	CD
26209	86	15	2.3	2.3	CD
26209	86	16	|	|	CD
26209	86	17	.....	.....	NFP
26209	86	18	------------------------+--------------+-----------+---------------+---------+-------	------------------------+--------------+-----------+---------------+---------+-------	NN
26209	86	19	Dried	dry	VBN
26209	86	20	figs	fig	NNS
26209	86	21	|	|	CD
26209	86	22	65.9	65.9	CD
26209	86	23	|	|	CD
26209	86	24	6.1	6.1	CD
26209	86	25	|	|	CD
26209	86	26	0.9	0.9	CD
26209	86	27	|	|	CD
26209	86	28	2.3	2.3	CD
26209	86	29	|	|	CD
26209	86	30	17.5	17.5	CD
26209	86	31	------------------------+--------------+-----------+---------------+---------+-------	------------------------+--------------+-----------+---------------+---------+-------	NNP
26209	86	32	Dates	Dates	NNPS
26209	86	33	|	|	NNP
26209	86	34	65.3	65.3	CD
26209	86	35	|	|	CD
26209	86	36	6.6	6.6	CD
26209	86	37	|	|	CD
26209	86	38	0.2	0.2	CD
26209	86	39	|	|	CD
26209	86	40	1.6	1.6	CD
26209	86	41	|	|	CD
26209	86	42	20.8	20.8	CD
26209	86	43	------------------------+--------------+-----------+---------------+---------+-------	------------------------+--------------+-----------+---------------+---------+-------	NNP
26209	86	44	Bananas	Bananas	NNP
26209	86	45	|	|	NNP
26209	86	46	(	(	-LRB-
26209	86	47	?	?	.
26209	87	1	)	)	-RRB-
26209	87	2	19.0	19.0	CD
26209	87	3	|	|	CD
26209	87	4	4.820	4.820	CD
26209	87	5	|	|	CD
26209	87	6	0.632	0.632	CD
26209	87	7	|	|	NNP
26209	87	8	0.791|	0.791|	NNP
26209	87	9	73.900	73.900	CD
26209	87	10	------------------------+--------------+-----------+---------------+---------+-------	------------------------+--------------+-----------+---------------+---------+-------	NNP
26209	87	11	Walnuts	Walnuts	NNPS
26209	87	12	(	(	-LRB-
26209	87	13	peeled	peel	VBN
26209	87	14	)	)	-RRB-
26209	87	15	|	|	CD
26209	87	16	8.9	8.9	CD
26209	87	17	|	|	CD
26209	87	18	12.5	12.5	CD
26209	87	19	|	|	CD
26209	87	20	31.6	31.6	CD
26209	87	21	|	|	NNS
26209	87	22	(	(	-LRB-
26209	87	23	?	?	.
26209	87	24	)	)	-RRB-
26209	88	1	1.7	1.7	CD
26209	88	2	|	|	CD
26209	88	3	44.5	44.5	CD
26209	88	4	------------------------+--------------+-----------+---------------+---------+-------	------------------------+--------------+-----------+---------------+---------+-------	NNP
26209	88	5	Filberts	Filberts	NNP
26209	88	6	|	|	NNP
26209	88	7	11.1	11.1	CD
26209	88	8	|	|	CD
26209	88	9	8.4	8.4	CD
26209	88	10	|	|	CD
26209	88	11	28.5	28.5	CD
26209	88	12	|	|	NNS
26209	88	13	(	(	-LRB-
26209	88	14	?	?	.
26209	88	15	)	)	-RRB-
26209	89	1	1.5	1.5	CD
26209	89	2	|	|	CD
26209	89	3	48.0	48.0	CD
26209	89	4	------------------------+--------------+-----------+---------------+---------+-------	------------------------+--------------+-----------+---------------+---------+-------	NNP
26209	89	5	Ground	Ground	NNP
26209	89	6	-	-	HYPH
26209	89	7	nuts	nut	NNS
26209	89	8	(	(	-LRB-
26209	89	9	peeled	peel	VBN
26209	89	10	)	)	-RRB-
26209	89	11	|	|	CD
26209	89	12	11.7	11.7	CD
26209	89	13	|	|	CD
26209	89	14	24.5	24.5	CD
26209	89	15	|	|	CD
26209	89	16	50.0	50.0	CD
26209	89	17	|	|	NNS
26209	89	18	(	(	-LRB-
26209	89	19	?	?	.
26209	89	20	)	)	-RRB-
26209	90	1	1.8	1.8	CD
26209	90	2	|	|	CD
26209	90	3	7.5	7.5	CD
26209	90	4	------------------------+--------------+-----------+---------------+---------+-------	------------------------+--------------+-----------+---------------+---------+-------	NNP
26209	90	5	Cocoa	Cocoa	NNP
26209	90	6	-	-	HYPH
26209	90	7	nut	nut	NNP
26209	90	8	|	|	NNP
26209	90	9	8.1	8.1	CD
26209	90	10	|	|	CD
26209	90	11	5.5	5.5	CD
26209	90	12	|	|	CD
26209	90	13	35.9	35.9	CD
26209	90	14	|	|	CD
26209	90	15	(	(	-LRB-
26209	90	16	?	?	.
26209	90	17	)	)	-RRB-
26209	91	1	1.0	1.0	CD
26209	91	2	|	|	CD
26209	91	3	46.6	46.6	CD
26209	91	4	------------------------+--------------+-----------+---------------+---------+-------	------------------------+--------------+-----------+---------------+---------+-------	NNP
26209	91	5	Fresh	fresh	JJ
26209	91	6	chestnuts	chestnut	NNS
26209	91	7	(	(	-LRB-
26209	91	8	peeled)|	peeled)|	NNP
26209	91	9	42.7	42.7	CD
26209	91	10	|	|	NNP
26209	91	11	3.0	3.0	CD
26209	91	12	|	|	CD
26209	91	13	2.5	2.5	CD
26209	91	14	|	|	NNS
26209	91	15	(	(	-LRB-
26209	91	16	?	?	.
26209	91	17	)	)	-RRB-
26209	92	1	1.8	1.8	CD
26209	92	2	|	|	CD
26209	92	3	49.2	49.2	CD
26209	92	4	------------------------+--------------+-----------+---------------+---------+-------	------------------------+--------------+-----------+---------------+---------+-------	NNP
26209	92	5	Locust	Locust	NNP
26209	92	6	bean	bean	NN
26209	92	7	|	|	CD
26209	92	8	67.9	67.9	CD
26209	92	9	|	|	CD
26209	92	10	7.1	7.1	CD
26209	92	11	|	|	CD
26209	92	12	1.1	1.1	CD
26209	92	13	|	|	NNS
26209	92	14	(	(	-LRB-
26209	92	15	?	?	.
26209	92	16	)	)	-RRB-
26209	93	1	2.9	2.9	CD
26209	93	2	|	|	CD
26209	93	3	14.6	14.6	CD
26209	93	4	------------------------+--------------+-----------+---------------+---------+-------	------------------------+--------------+-----------+---------------+---------+-------	NNP
26209	93	5	Cocoa	Cocoa	NNP
26209	93	6	-	-	HYPH
26209	93	7	nibs	nibs	NNP
26209	93	8	}	}	-RRB-
26209	93	9	|	|	NNP
26209	93	10	11.10	11.10	CD
26209	93	11	|	|	CD
26209	93	12	21.20	21.20	CD
26209	93	13	|	|	CD
26209	93	14	50.0	50.0	CD
26209	93	15	|	|	CD
26209	93	16	3.0	3.0	CD
26209	93	17	|	|	CD
26209	93	18	12.0	12.0	CD
26209	93	19	Chocolate	Chocolate	NNP
26209	93	20	}	}	-RRB-
26209	93	21	|	|	NNP
26209	93	22	|	|	CD
26209	93	23	|	|	CD
26209	93	24	|	|	CD
26209	93	25	|	|	CD
26209	93	26	------------------------+--------------+-----------+---------------+---------+-------	------------------------+--------------+-----------+---------------+---------+-------	VB
26209	93	27	The	the	DT
26209	93	28	analyses	analysis	NNS
26209	93	29	are	be	VBP
26209	93	30	those	those	DT
26209	93	31	of	of	IN
26209	93	32	Fresenius	Fresenius	NNP
26209	93	33	,	,	,
26209	93	34	Letheby	Letheby	NNP
26209	93	35	,	,	,
26209	93	36	Pavy	Pavy	NNP
26209	93	37	,	,	,
26209	93	38	Church	Church	NNP
26209	93	39	,	,	,
26209	93	40	and	and	CC
26209	93	41	others	other	NNS
26209	93	42	.	.	.
26209	94	1	From	from	IN
26209	94	2	"	"	``
26209	94	3	The	the	DT
26209	94	4	Perfect	Perfect	NNP
26209	94	5	Way	Way	NNP
26209	94	6	in	in	IN
26209	94	7	Diet	Diet	NNP
26209	94	8	.	.	.
26209	94	9	"	"	''
26209	95	1	"	"	``
26209	95	2	O	O	NNP
26209	95	3	Golden	Golden	NNP
26209	95	4	Age	Age	NNP
26209	95	5	,	,	,
26209	95	6	whose	whose	WP$
26209	95	7	light	light	NN
26209	95	8	is	be	VBZ
26209	95	9	of	of	IN
26209	95	10	the	the	DT
26209	95	11	dawn	dawn	NN
26209	95	12	,	,	,
26209	95	13	And	and	CC
26209	95	14	not	not	RB
26209	95	15	of	of	IN
26209	95	16	sunset	sunset	NN
26209	95	17	,	,	,
26209	95	18	forward	forward	RB
26209	95	19	,	,	,
26209	95	20	not	not	RB
26209	95	21	behind	behind	RB
26209	95	22	,	,	,
26209	95	23	Flood	Flood	NNP
26209	95	24	the	the	DT
26209	95	25	new	new	JJ
26209	95	26	heavens	heaven	NNS
26209	95	27	and	and	CC
26209	95	28	earth	earth	NN
26209	95	29	,	,	,
26209	95	30	and	and	CC
26209	95	31	with	with	IN
26209	95	32	thee	thee	PRP
26209	95	33	bring	bring	VB
26209	95	34	All	all	PDT
26209	95	35	the	the	DT
26209	95	36	old	old	JJ
26209	95	37	virtues	virtue	NNS
26209	95	38	,	,	,
26209	95	39	whatsoever	whatsoever	JJ
26209	95	40	things	thing	NNS
26209	95	41	Are	be	VBP
26209	95	42	pure	pure	JJ
26209	95	43	and	and	CC
26209	95	44	honest	honest	JJ
26209	95	45	and	and	CC
26209	95	46	of	of	IN
26209	95	47	good	good	JJ
26209	95	48	repute	repute	NN
26209	95	49	,	,	,
26209	95	50	But	but	CC
26209	95	51	add	add	VB
26209	95	52	thereto	thereto	NN
26209	95	53	whatever	whatever	WDT
26209	95	54	bard	bard	NN
26209	95	55	has	have	VBZ
26209	95	56	sung	sing	VBN
26209	95	57	Or	or	CC
26209	95	58	seer	seer	NN
26209	95	59	has	have	VBZ
26209	95	60	told	tell	VBN
26209	95	61	of	of	IN
26209	95	62	when	when	WRB
26209	95	63	in	in	IN
26209	95	64	trance	trance	NN
26209	95	65	or	or	CC
26209	95	66	dream	dream	NN
26209	95	67	They	-PRON-	PRP
26209	95	68	saw	see	VBD
26209	95	69	the	the	DT
26209	95	70	Happy	Happy	NNP
26209	95	71	Isles	Isles	NNPS
26209	95	72	of	of	IN
26209	95	73	prophecy	prophecy	NN
26209	95	74	!	!	.
26209	96	1	Let	let	VB
26209	96	2	Justice	Justice	NNP
26209	96	3	hold	hold	VB
26209	96	4	her	-PRON-	PRP$
26209	96	5	scale	scale	NN
26209	96	6	,	,	,
26209	96	7	and	and	CC
26209	96	8	Truth	truth	NN
26209	96	9	divide	divide	VBP
26209	96	10	Between	between	IN
26209	96	11	the	the	DT
26209	96	12	right	right	NN
26209	96	13	and	and	CC
26209	96	14	wrong	wrong	NN
26209	96	15	;	;	:
26209	96	16	but	but	CC
26209	96	17	give	give	VB
26209	96	18	the	the	DT
26209	96	19	heart	heart	NN
26209	96	20	The	the	DT
26209	96	21	freedom	freedom	NN
26209	96	22	of	of	IN
26209	96	23	its	-PRON-	PRP$
26209	96	24	fair	fair	JJ
26209	96	25	inheritance	inheritance	NN
26209	96	26	.	.	.
26209	96	27	"	"	''
26209	97	1	--WHITTIER	--WHITTIER	:
26209	97	2	.	.	.
26209	98	1	Bread	bread	NN
26209	98	2	,	,	,
26209	98	3	Biscuit	Biscuit	NNP
26209	98	4	,	,	,
26209	98	5	and	and	CC
26209	98	6	Rolls	Rolls	NNP
26209	98	7	.	.	.
26209	99	1	BEATEN	BEATEN	NNP
26209	99	2	BISCUIT.--No	BISCUIT.--No	NNP
26209	99	3	.	.	.
26209	100	1	1	1	LS
26209	100	2	.	.	.
26209	101	1	One	one	CD
26209	101	2	quart	quart	NN
26209	101	3	of	of	IN
26209	101	4	flour	flour	NN
26209	101	5	,	,	,
26209	101	6	two	two	CD
26209	101	7	teaspoonfuls	teaspoonful	NNS
26209	101	8	of	of	IN
26209	101	9	baking	bake	VBG
26209	101	10	powder	powder	NNP
26209	101	11	sifted	sift	VBN
26209	101	12	with	with	IN
26209	101	13	the	the	DT
26209	101	14	flour	flour	NN
26209	101	15	,	,	,
26209	101	16	a	a	DT
26209	101	17	quarter	quarter	NN
26209	101	18	of	of	IN
26209	101	19	a	a	DT
26209	101	20	teaspoonful	teaspoonful	NN
26209	101	21	of	of	IN
26209	101	22	salt	salt	NN
26209	101	23	,	,	,
26209	101	24	a	a	DT
26209	101	25	large	large	JJ
26209	101	26	heaping	heaping	NN
26209	101	27	tablespoonful	tablespoonful	NN
26209	101	28	of	of	IN
26209	101	29	butter	butter	NN
26209	101	30	,	,	,
26209	101	31	milk	milk	NN
26209	101	32	enough	enough	JJ
26209	101	33	to	to	TO
26209	101	34	make	make	VB
26209	101	35	a	a	DT
26209	101	36	stiff	stiff	JJ
26209	101	37	dough	dough	NN
26209	101	38	.	.	.
26209	102	1	Beat	beat	VB
26209	102	2	with	with	IN
26209	102	3	a	a	DT
26209	102	4	rolling	roll	VBG
26209	102	5	pin	pin	NN
26209	102	6	or	or	CC
26209	102	7	in	in	IN
26209	102	8	a	a	DT
26209	102	9	biscuit	biscuit	NN
26209	102	10	-	-	HYPH
26209	102	11	beater	beater	NN
26209	102	12	for	for	IN
26209	102	13	ten	ten	CD
26209	102	14	or	or	CC
26209	102	15	fifteen	fifteen	CD
26209	102	16	minutes	minute	NNS
26209	102	17	until	until	IN
26209	102	18	the	the	DT
26209	102	19	dough	dough	NN
26209	102	20	blisters	blister	NNS
26209	102	21	.	.	.
26209	103	1	Roll	roll	VB
26209	103	2	out	out	RP
26209	103	3	about	about	IN
26209	103	4	half	half	PDT
26209	103	5	an	an	DT
26209	103	6	inch	inch	NN
26209	103	7	thick	thick	JJ
26209	103	8	or	or	CC
26209	103	9	less	less	JJR
26209	103	10	,	,	,
26209	103	11	prick	prick	VB
26209	103	12	well	well	RB
26209	103	13	with	with	IN
26209	103	14	a	a	DT
26209	103	15	fork	fork	NN
26209	103	16	and	and	CC
26209	103	17	bake	bake	VB
26209	103	18	in	in	RP
26209	103	19	a	a	DT
26209	103	20	quick	quick	JJ
26209	103	21	oven	oven	NN
26209	103	22	.	.	.
26209	104	1	BEATEN	BEATEN	NNP
26209	104	2	BISCUIT.--No	BISCUIT.--No	NNP
26209	104	3	.	.	.
26209	105	1	2	2	LS
26209	105	2	.	.	.
26209	106	1	Two	two	CD
26209	106	2	quarts	quart	NNS
26209	106	3	of	of	IN
26209	106	4	flour	flour	NN
26209	106	5	,	,	,
26209	106	6	three	three	CD
26209	106	7	ounces	ounce	NNS
26209	106	8	of	of	IN
26209	106	9	butter	butter	NN
26209	106	10	,	,	,
26209	106	11	a	a	DT
26209	106	12	little	little	JJ
26209	106	13	salt	salt	NN
26209	106	14	and	and	CC
26209	106	15	enough	enough	JJ
26209	106	16	water	water	NN
26209	106	17	to	to	TO
26209	106	18	make	make	VB
26209	106	19	a	a	DT
26209	106	20	stiff	stiff	JJ
26209	106	21	dough	dough	NN
26209	106	22	.	.	.
26209	107	1	Beat	beat	VB
26209	107	2	with	with	IN
26209	107	3	a	a	DT
26209	107	4	rolling	roll	VBG
26209	107	5	pin	pin	NN
26209	107	6	or	or	CC
26209	107	7	in	in	IN
26209	107	8	a	a	DT
26209	107	9	biscuit	biscuit	NN
26209	107	10	-	-	HYPH
26209	107	11	beater	beater	NN
26209	107	12	twenty	twenty	CD
26209	107	13	minutes	minute	NNS
26209	107	14	until	until	IN
26209	107	15	the	the	DT
26209	107	16	dough	dough	NN
26209	107	17	blisters	blister	NNS
26209	107	18	or	or	CC
26209	107	19	snaps	snap	NNS
26209	107	20	.	.	.
26209	108	1	Roll	roll	VB
26209	108	2	out	out	RP
26209	108	3	about	about	IN
26209	108	4	half	half	PDT
26209	108	5	an	an	DT
26209	108	6	inch	inch	NN
26209	108	7	thick	thick	JJ
26209	108	8	,	,	,
26209	108	9	prick	prick	VB
26209	108	10	well	well	RB
26209	108	11	with	with	IN
26209	108	12	a	a	DT
26209	108	13	fork	fork	NN
26209	108	14	and	and	CC
26209	108	15	bake	bake	VB
26209	108	16	in	in	RP
26209	108	17	a	a	DT
26209	108	18	quick	quick	JJ
26209	108	19	oven	oven	NN
26209	108	20	.	.	.
26209	109	1	This	this	DT
26209	109	2	dough	dough	NN
26209	109	3	rolled	roll	VBD
26209	109	4	very	very	RB
26209	109	5	thin	thin	JJ
26209	109	6	,	,	,
26209	109	7	cut	cut	VBN
26209	109	8	with	with	IN
26209	109	9	a	a	DT
26209	109	10	large	large	JJ
26209	109	11	cutter	cutter	NN
26209	109	12	,	,	,
26209	109	13	pricked	prick	VBD
26209	109	14	well	well	RB
26209	109	15	and	and	CC
26209	109	16	baked	bake	VBD
26209	109	17	in	in	IN
26209	109	18	a	a	DT
26209	109	19	quick	quick	JJ
26209	109	20	oven	oven	NN
26209	109	21	makes	make	VBZ
26209	109	22	delicious	delicious	JJ
26209	109	23	wafers	wafer	NNS
26209	109	24	to	to	TO
26209	109	25	serve	serve	VB
26209	109	26	with	with	IN
26209	109	27	tea	tea	NN
26209	109	28	or	or	CC
26209	109	29	chocolate	chocolate	NN
26209	109	30	.	.	.
26209	110	1	BAKING	BAKING	NNP
26209	110	2	-	-	HYPH
26209	110	3	POWDER	POWDER	NNP
26209	110	4	BISCUIT	BISCUIT	NNP
26209	110	5	.	.	.
26209	111	1	One	one	CD
26209	111	2	quart	quart	NN
26209	111	3	of	of	IN
26209	111	4	sifted	sift	VBN
26209	111	5	flour	flour	NN
26209	111	6	,	,	,
26209	111	7	three	three	CD
26209	111	8	-	-	HYPH
26209	111	9	quarters	quarter	NNS
26209	111	10	of	of	IN
26209	111	11	a	a	DT
26209	111	12	cup	cup	NN
26209	111	13	of	of	IN
26209	111	14	butter	butter	NN
26209	111	15	,	,	,
26209	111	16	two	two	CD
26209	111	17	heaping	heap	VBG
26209	111	18	teaspoonfuls	teaspoonful	NNS
26209	111	19	of	of	IN
26209	111	20	baking	baking	NN
26209	111	21	powder	powder	NN
26209	111	22	,	,	,
26209	111	23	one	one	CD
26209	111	24	teaspoonful	teaspoonful	NN
26209	111	25	of	of	IN
26209	111	26	salt	salt	NN
26209	111	27	,	,	,
26209	111	28	enough	enough	JJ
26209	111	29	milk	milk	NN
26209	111	30	to	to	TO
26209	111	31	make	make	VB
26209	111	32	a	a	DT
26209	111	33	soft	soft	JJ
26209	111	34	dough	dough	NN
26209	111	35	.	.	.
26209	112	1	Do	do	VB
26209	112	2	not	not	RB
26209	112	3	handle	handle	VB
26209	112	4	any	any	RB
26209	112	5	more	more	JJR
26209	112	6	than	than	IN
26209	112	7	is	be	VBZ
26209	112	8	necessary	necessary	JJ
26209	112	9	.	.	.
26209	113	1	Roll	roll	VB
26209	113	2	thin	thin	JJ
26209	113	3	,	,	,
26209	113	4	cut	cut	VBN
26209	113	5	in	in	IN
26209	113	6	small	small	JJ
26209	113	7	biscuits	biscuit	NNS
26209	113	8	,	,	,
26209	113	9	prick	prick	VBP
26209	113	10	with	with	IN
26209	113	11	a	a	DT
26209	113	12	fork	fork	NN
26209	113	13	and	and	CC
26209	113	14	bake	bake	VB
26209	113	15	in	in	RP
26209	113	16	a	a	DT
26209	113	17	quick	quick	JJ
26209	113	18	oven	oven	NN
26209	113	19	.	.	.
26209	114	1	CREAM	cream	NN
26209	114	2	BISCUIT	BISCUIT	NNP
26209	114	3	.	.	.
26209	115	1	One	one	CD
26209	115	2	quart	quart	NN
26209	115	3	of	of	IN
26209	115	4	flour	flour	NN
26209	115	5	sifted	sift	VBN
26209	115	6	,	,	,
26209	115	7	two	two	CD
26209	115	8	rounded	rounded	JJ
26209	115	9	teaspoonfuls	teaspoonful	NNS
26209	115	10	of	of	IN
26209	115	11	Cleveland	Cleveland	NNP
26209	115	12	's	's	POS
26209	115	13	baking	baking	NN
26209	115	14	powder	powder	NN
26209	115	15	,	,	,
26209	115	16	two	two	CD
26209	115	17	cupfuls	cupful	NNS
26209	115	18	of	of	IN
26209	115	19	cream	cream	NN
26209	115	20	and	and	CC
26209	115	21	a	a	DT
26209	115	22	little	little	JJ
26209	115	23	salt	salt	NN
26209	115	24	.	.	.
26209	116	1	Mix	mix	VB
26209	116	2	,	,	,
26209	116	3	roll	roll	VB
26209	116	4	out	out	RP
26209	116	5	about	about	IN
26209	116	6	a	a	DT
26209	116	7	quarter	quarter	NN
26209	116	8	of	of	IN
26209	116	9	an	an	DT
26209	116	10	inch	inch	NN
26209	116	11	thick	thick	JJ
26209	116	12	,	,	,
26209	116	13	cut	cut	VBN
26209	116	14	with	with	IN
26209	116	15	a	a	DT
26209	116	16	small	small	JJ
26209	116	17	biscuit	biscuit	NN
26209	116	18	-	-	HYPH
26209	116	19	cutter	cutter	NN
26209	116	20	,	,	,
26209	116	21	prick	prick	VB
26209	116	22	with	with	IN
26209	116	23	a	a	DT
26209	116	24	fork	fork	NN
26209	116	25	and	and	CC
26209	116	26	bake	bake	VB
26209	116	27	fifteen	fifteen	CD
26209	116	28	or	or	CC
26209	116	29	twenty	twenty	CD
26209	116	30	minutes	minute	NNS
26209	116	31	in	in	IN
26209	116	32	a	a	DT
26209	116	33	quick	quick	JJ
26209	116	34	oven	oven	NN
26209	116	35	.	.	.
26209	117	1	FRENCH	FRENCH	NNPS
26209	117	2	ROLLS	ROLLS	NNP
26209	117	3	.	.	.
26209	118	1	Two	two	CD
26209	118	2	quarts	quart	NNS
26209	118	3	of	of	IN
26209	118	4	sifted	sift	VBN
26209	118	5	flour	flour	NN
26209	118	6	,	,	,
26209	118	7	a	a	DT
26209	118	8	pint	pint	NN
26209	118	9	of	of	IN
26209	118	10	warm	warm	JJ
26209	118	11	milk	milk	NN
26209	118	12	,	,	,
26209	118	13	half	half	PDT
26209	118	14	a	a	DT
26209	118	15	cup	cup	NN
26209	118	16	of	of	IN
26209	118	17	butter	butter	NN
26209	118	18	melted	melt	VBN
26209	118	19	in	in	IN
26209	118	20	the	the	DT
26209	118	21	milk	milk	NN
26209	118	22	,	,	,
26209	118	23	a	a	DT
26209	118	24	quarter	quarter	NN
26209	118	25	of	of	IN
26209	118	26	a	a	DT
26209	118	27	cup	cup	NN
26209	118	28	of	of	IN
26209	118	29	sugar	sugar	NN
26209	118	30	,	,	,
26209	118	31	three	three	CD
26209	118	32	or	or	CC
26209	118	33	four	four	CD
26209	118	34	eggs	egg	NNS
26209	118	35	beaten	beat	VBN
26209	118	36	light	light	NN
26209	118	37	,	,	,
26209	118	38	a	a	DT
26209	118	39	little	little	JJ
26209	118	40	salt	salt	NN
26209	118	41	,	,	,
26209	118	42	a	a	DT
26209	118	43	half	half	JJ
26209	118	44	cake	cake	NN
26209	118	45	of	of	IN
26209	118	46	compressed	compress	VBN
26209	118	47	yeast	yeast	NN
26209	118	48	,	,	,
26209	118	49	dissolved	dissolve	VBN
26209	118	50	in	in	IN
26209	118	51	a	a	DT
26209	118	52	little	little	JJ
26209	118	53	warm	warm	JJ
26209	118	54	milk	milk	NN
26209	118	55	.	.	.
26209	119	1	Make	make	VB
26209	119	2	a	a	DT
26209	119	3	batter	batter	NN
26209	119	4	of	of	IN
26209	119	5	the	the	DT
26209	119	6	milk	milk	NN
26209	119	7	and	and	CC
26209	119	8	flour	flour	NN
26209	119	9	,	,	,
26209	119	10	add	add	VB
26209	119	11	the	the	DT
26209	119	12	eggs	egg	NNS
26209	119	13	and	and	CC
26209	119	14	sugar	sugar	NN
26209	119	15	,	,	,
26209	119	16	beat	beat	VBD
26209	119	17	hard	hard	RB
26209	119	18	for	for	IN
26209	119	19	fifteen	fifteen	CD
26209	119	20	minutes	minute	NNS
26209	119	21	.	.	.
26209	120	1	Cover	cover	VB
26209	120	2	the	the	DT
26209	120	3	pan	pan	NN
26209	120	4	and	and	CC
26209	120	5	set	set	VBD
26209	120	6	to	to	TO
26209	120	7	rise	rise	VB
26209	120	8	,	,	,
26209	120	9	over	over	IN
26209	120	10	night	night	NN
26209	120	11	if	if	IN
26209	120	12	for	for	IN
26209	120	13	luncheon	luncheon	NN
26209	120	14	,	,	,
26209	120	15	in	in	IN
26209	120	16	the	the	DT
26209	120	17	morning	morning	NN
26209	120	18	if	if	IN
26209	120	19	for	for	IN
26209	120	20	tea	tea	NN
26209	120	21	.	.	.
26209	121	1	Knead	knead	NN
26209	121	2	well	well	RB
26209	121	3	,	,	,
26209	121	4	but	but	CC
26209	121	5	do	do	VBP
26209	121	6	not	not	RB
26209	121	7	add	add	VB
26209	121	8	any	any	DT
26209	121	9	more	more	JJR
26209	121	10	flour	flour	NN
26209	121	11	.	.	.
26209	122	1	Make	make	VB
26209	122	2	them	-PRON-	PRP
26209	122	3	into	into	IN
26209	122	4	shape	shape	NN
26209	122	5	and	and	CC
26209	122	6	let	let	VB
26209	122	7	them	-PRON-	PRP
26209	122	8	rise	rise	VB
26209	122	9	again	again	RB
26209	122	10	until	until	IN
26209	122	11	light	light	NN
26209	122	12	.	.	.
26209	123	1	Bake	bake	VB
26209	123	2	about	about	RB
26209	123	3	fifteen	fifteen	CD
26209	123	4	minutes	minute	NNS
26209	123	5	in	in	IN
26209	123	6	a	a	DT
26209	123	7	quick	quick	JJ
26209	123	8	oven	oven	NN
26209	123	9	.	.	.
26209	124	1	For	for	IN
26209	124	2	buns	bun	NNS
26209	124	3	add	add	VBP
26209	124	4	cinnamon	cinnamon	NN
26209	124	5	.	.	.
26209	125	1	Sift	sift	VB
26209	125	2	the	the	DT
26209	125	3	flour	flour	NN
26209	125	4	before	before	IN
26209	125	5	measuring	measure	VBG
26209	125	6	,	,	,
26209	125	7	and	and	CC
26209	125	8	measure	measure	VB
26209	125	9	lightly	lightly	RB
26209	125	10	.	.	.
26209	126	1	RAISED	RAISED	NNP
26209	126	2	FINGER	FINGER	NNP
26209	126	3	-	-	HYPH
26209	126	4	ROLLS	ROLLS	NNP
26209	126	5	.	.	.
26209	127	1	Half	half	PDT
26209	127	2	a	a	DT
26209	127	3	pint	pint	NN
26209	127	4	of	of	IN
26209	127	5	milk	milk	NN
26209	127	6	,	,	,
26209	127	7	half	half	PDT
26209	127	8	a	a	DT
26209	127	9	pint	pint	NN
26209	127	10	of	of	IN
26209	127	11	water	water	NN
26209	127	12	,	,	,
26209	127	13	one	one	CD
26209	127	14	-	-	HYPH
26209	127	15	third	third	NN
26209	127	16	of	of	IN
26209	127	17	a	a	DT
26209	127	18	compressed	compress	VBN
26209	127	19	yeast	yeast	NN
26209	127	20	cake	cake	NN
26209	127	21	,	,	,
26209	127	22	one	one	CD
26209	127	23	teaspoonful	teaspoonful	NN
26209	127	24	of	of	IN
26209	127	25	sugar	sugar	NN
26209	127	26	,	,	,
26209	127	27	two	two	CD
26209	127	28	teaspoonfuls	teaspoonful	NNS
26209	127	29	of	of	IN
26209	127	30	butter	butter	NN
26209	127	31	,	,	,
26209	127	32	one	one	CD
26209	127	33	teaspoonful	teaspoonful	NN
26209	127	34	of	of	IN
26209	127	35	salt	salt	NN
26209	127	36	.	.	.
26209	128	1	Dissolve	dissolve	VB
26209	128	2	the	the	DT
26209	128	3	yeast	yeast	NN
26209	128	4	cake	cake	NN
26209	128	5	in	in	IN
26209	128	6	a	a	DT
26209	128	7	little	little	JJ
26209	128	8	tepid	tepid	NN
26209	128	9	water	water	NN
26209	128	10	,	,	,
26209	128	11	mix	mix	VB
26209	128	12	as	as	IN
26209	128	13	usual	usual	JJ
26209	128	14	,	,	,
26209	128	15	make	make	VB
26209	128	16	into	into	IN
26209	128	17	a	a	DT
26209	128	18	soft	soft	JJ
26209	128	19	dough	dough	NN
26209	128	20	at	at	IN
26209	128	21	night	night	NN
26209	128	22	,	,	,
26209	128	23	bake	bake	VB
26209	128	24	for	for	IN
26209	128	25	breakfast	breakfast	NN
26209	128	26	or	or	CC
26209	128	27	luncheon	luncheon	NN
26209	128	28	.	.	.
26209	129	1	WINDSOR	WINDSOR	NNP
26209	129	2	ROLLS	ROLLS	NNP
26209	129	3	.	.	.
26209	130	1	Melt	melt	VB
26209	130	2	half	half	PDT
26209	130	3	a	a	DT
26209	130	4	cup	cup	NN
26209	130	5	of	of	IN
26209	130	6	butter	butter	NN
26209	130	7	in	in	IN
26209	130	8	three	three	CD
26209	130	9	-	-	HYPH
26209	130	10	quarters	quarter	NNS
26209	130	11	of	of	IN
26209	130	12	a	a	DT
26209	130	13	pint	pint	NN
26209	130	14	of	of	IN
26209	130	15	warm	warm	JJ
26209	130	16	milk	milk	NN
26209	130	17	,	,	,
26209	130	18	dissolve	dissolve	VB
26209	130	19	one	one	CD
26209	130	20	cake	cake	NN
26209	130	21	of	of	IN
26209	130	22	compressed	compress	VBN
26209	130	23	yeast	yeast	NN
26209	130	24	in	in	IN
26209	130	25	a	a	DT
26209	130	26	little	little	JJ
26209	130	27	tepid	tepid	JJ
26209	130	28	milk	milk	NN
26209	130	29	,	,	,
26209	130	30	stir	stir	VB
26209	130	31	together	together	RB
26209	130	32	and	and	CC
26209	130	33	add	add	VB
26209	130	34	a	a	DT
26209	130	35	teaspoonful	teaspoonful	NN
26209	130	36	of	of	IN
26209	130	37	salt	salt	NN
26209	130	38	and	and	CC
26209	130	39	enough	enough	JJ
26209	130	40	flour	flour	NN
26209	130	41	to	to	TO
26209	130	42	make	make	VB
26209	130	43	like	like	IN
26209	130	44	bread	bread	NN
26209	130	45	dough	dough	NN
26209	130	46	,	,	,
26209	130	47	set	set	VBN
26209	130	48	to	to	TO
26209	130	49	rise	rise	VB
26209	130	50	in	in	IN
26209	130	51	a	a	DT
26209	130	52	warm	warm	JJ
26209	130	53	place	place	NN
26209	130	54	.	.	.
26209	131	1	It	-PRON-	PRP
26209	131	2	will	will	MD
26209	131	3	rise	rise	VB
26209	131	4	in	in	IN
26209	131	5	about	about	RB
26209	131	6	two	two	CD
26209	131	7	hours	hour	NNS
26209	131	8	.	.	.
26209	132	1	Roll	roll	VB
26209	132	2	out	out	RP
26209	132	3	the	the	DT
26209	132	4	dough	dough	NN
26209	132	5	,	,	,
26209	132	6	using	use	VBG
26209	132	7	as	as	RB
26209	132	8	little	little	JJ
26209	132	9	flour	flour	NN
26209	132	10	as	as	IN
26209	132	11	possible	possible	JJ
26209	132	12	to	to	TO
26209	132	13	keep	keep	VB
26209	132	14	it	-PRON-	PRP
26209	132	15	from	from	IN
26209	132	16	sticking	stick	VBG
26209	132	17	,	,	,
26209	132	18	and	and	CC
26209	132	19	cut	cut	VBN
26209	132	20	with	with	IN
26209	132	21	a	a	DT
26209	132	22	biscuit	biscuit	NN
26209	132	23	-	-	HYPH
26209	132	24	cutter	cutter	NN
26209	132	25	,	,	,
26209	132	26	or	or	CC
26209	132	27	mould	mould	NN
26209	132	28	with	with	IN
26209	132	29	the	the	DT
26209	132	30	hands	hand	NNS
26209	132	31	into	into	IN
26209	132	32	rolls	roll	NNS
26209	132	33	,	,	,
26209	132	34	put	put	VBD
26209	132	35	them	-PRON-	PRP
26209	132	36	in	in	IN
26209	132	37	pans	pan	NNS
26209	132	38	,	,	,
26209	132	39	and	and	CC
26209	132	40	set	set	VBN
26209	132	41	on	on	IN
26209	132	42	the	the	DT
26209	132	43	shelf	shelf	NN
26209	132	44	over	over	IN
26209	132	45	the	the	DT
26209	132	46	range	range	NN
26209	132	47	to	to	TO
26209	132	48	rise	rise	VB
26209	132	49	about	about	RB
26209	132	50	ten	ten	CD
26209	132	51	or	or	CC
26209	132	52	fifteen	fifteen	CD
26209	132	53	minutes	minute	NNS
26209	132	54	.	.	.
26209	133	1	Bake	bake	VB
26209	133	2	fifteen	fifteen	CD
26209	133	3	or	or	CC
26209	133	4	twenty	twenty	CD
26209	133	5	minutes	minute	NNS
26209	133	6	.	.	.
26209	134	1	ELIZABETTI	elizabetti	NN
26209	134	2	ROLLS	ROLLS	NNP
26209	134	3	.	.	.
26209	135	1	One	one	CD
26209	135	2	cup	cup	NN
26209	135	3	of	of	IN
26209	135	4	sweet	sweet	JJ
26209	135	5	milk	milk	NN
26209	135	6	,	,	,
26209	135	7	half	half	PDT
26209	135	8	a	a	DT
26209	135	9	yeast	yeast	NN
26209	135	10	cake	cake	NN
26209	135	11	,	,	,
26209	135	12	an	an	DT
26209	135	13	even	even	RB
26209	135	14	tablespoonful	tablespoonful	JJ
26209	135	15	of	of	IN
26209	135	16	butter	butter	NN
26209	135	17	,	,	,
26209	135	18	two	two	CD
26209	135	19	teaspoonfuls	teaspoonful	NNS
26209	135	20	of	of	IN
26209	135	21	sugar	sugar	NN
26209	135	22	,	,	,
26209	135	23	and	and	CC
26209	135	24	one	one	CD
26209	135	25	of	of	IN
26209	135	26	salt	salt	NN
26209	135	27	,	,	,
26209	135	28	and	and	CC
26209	135	29	flour	flour	NN
26209	135	30	enough	enough	RB
26209	135	31	to	to	TO
26209	135	32	make	make	VB
26209	135	33	as	as	RB
26209	135	34	stiff	stiff	JJ
26209	135	35	as	as	IN
26209	135	36	bread	bread	NN
26209	135	37	dough	dough	NN
26209	135	38	.	.	.
26209	136	1	Scald	Scald	NNP
26209	136	2	the	the	DT
26209	136	3	milk	milk	NN
26209	136	4	and	and	CC
26209	136	5	melt	melt	VB
26209	136	6	the	the	DT
26209	136	7	butter	butter	NN
26209	136	8	in	in	IN
26209	136	9	it	-PRON-	PRP
26209	136	10	,	,	,
26209	136	11	when	when	WRB
26209	136	12	lukewarm	lukewarm	NNP
26209	136	13	dissolve	dissolve	VBP
26209	136	14	the	the	DT
26209	136	15	yeast	yeast	NN
26209	136	16	cake	cake	NN
26209	136	17	,	,	,
26209	136	18	sugar	sugar	NN
26209	136	19	and	and	CC
26209	136	20	salt	salt	NN
26209	136	21	and	and	CC
26209	136	22	stir	stir	VB
26209	136	23	the	the	DT
26209	136	24	flour	flour	NN
26209	136	25	in	in	IN
26209	136	26	until	until	IN
26209	136	27	as	as	RB
26209	136	28	thick	thick	JJ
26209	136	29	as	as	IN
26209	136	30	bread	bread	NN
26209	136	31	dough	dough	NN
26209	136	32	.	.	.
26209	137	1	Set	Set	VBN
26209	137	2	to	to	TO
26209	137	3	rise	rise	VB
26209	137	4	over	over	IN
26209	137	5	night	night	NN
26209	137	6	.	.	.
26209	138	1	In	in	IN
26209	138	2	the	the	DT
26209	138	3	morning	morning	NN
26209	138	4	roll	roll	NN
26209	138	5	thin	thin	RB
26209	138	6	,	,	,
26209	138	7	cut	cut	VBN
26209	138	8	with	with	IN
26209	138	9	a	a	DT
26209	138	10	biscuit	biscuit	NN
26209	138	11	-	-	HYPH
26209	138	12	cutter	cutter	NN
26209	138	13	,	,	,
26209	138	14	put	put	VB
26209	138	15	a	a	DT
26209	138	16	tiny	tiny	JJ
26209	138	17	lump	lump	NN
26209	138	18	of	of	IN
26209	138	19	butter	butter	NN
26209	138	20	on	on	IN
26209	138	21	each	each	DT
26209	138	22	biscuit	biscuit	NN
26209	138	23	,	,	,
26209	138	24	fold	fold	VB
26209	138	25	in	in	RB
26209	138	26	half	half	NN
26209	138	27	,	,	,
26209	138	28	set	set	VBN
26209	138	29	to	to	TO
26209	138	30	rise	rise	VB
26209	138	31	again	again	RB
26209	138	32	,	,	,
26209	138	33	and	and	CC
26209	138	34	when	when	WRB
26209	138	35	light	light	JJ
26209	138	36	bake	bake	VBP
26209	138	37	about	about	RB
26209	138	38	twenty	twenty	CD
26209	138	39	minutes	minute	NNS
26209	138	40	in	in	IN
26209	138	41	a	a	DT
26209	138	42	moderate	moderate	JJ
26209	138	43	oven	oven	NN
26209	138	44	.	.	.
26209	139	1	This	this	DT
26209	139	2	quantity	quantity	NN
26209	139	3	will	will	MD
26209	139	4	make	make	VB
26209	139	5	twenty	twenty	CD
26209	139	6	-	-	HYPH
26209	139	7	four	four	CD
26209	139	8	rolls	roll	NNS
26209	139	9	.	.	.
26209	140	1	RYE	RYE	NNP
26209	140	2	ROLLS	ROLLS	NNP
26209	140	3	.	.	.
26209	141	1	Take	take	VB
26209	141	2	in	in	RP
26209	141	3	the	the	DT
26209	141	4	morning	morning	NN
26209	141	5	from	from	IN
26209	141	6	rye	rye	NN
26209	141	7	bread	bread	NN
26209	141	8	dough	dough	NN
26209	141	9	one	one	CD
26209	141	10	cupful	cupful	NN
26209	141	11	,	,	,
26209	141	12	add	add	VB
26209	141	13	to	to	IN
26209	141	14	it	-PRON-	PRP
26209	141	15	a	a	DT
26209	141	16	tablespoonful	tablespoonful	NN
26209	141	17	of	of	IN
26209	141	18	Porto	Porto	NNP
26209	141	19	Rico	Rico	NNP
26209	141	20	molasses	molasse	NNS
26209	141	21	,	,	,
26209	141	22	one	one	CD
26209	141	23	tablespoonful	tablespoonful	NN
26209	141	24	of	of	IN
26209	141	25	sour	sour	JJ
26209	141	26	cream	cream	NN
26209	141	27	,	,	,
26209	141	28	one	one	PRP
26209	141	29	even	even	RB
26209	141	30	tablespoonful	tablespoonful	JJ
26209	141	31	of	of	IN
26209	141	32	butter	butter	NN
26209	141	33	.	.	.
26209	142	1	Bake	bake	VB
26209	142	2	in	in	IN
26209	142	3	cups	cup	NNS
26209	142	4	,	,	,
26209	142	5	half	half	PDT
26209	142	6	fill	fill	VBP
26209	142	7	them	-PRON-	PRP
26209	142	8	,	,	,
26209	142	9	set	set	VBN
26209	142	10	in	in	IN
26209	142	11	a	a	DT
26209	142	12	warm	warm	JJ
26209	142	13	place	place	NN
26209	142	14	to	to	TO
26209	142	15	rise	rise	VB
26209	142	16	for	for	IN
26209	142	17	three	three	CD
26209	142	18	-	-	HYPH
26209	142	19	quarters	quarter	NNS
26209	142	20	of	of	IN
26209	142	21	an	an	DT
26209	142	22	hour	hour	NN
26209	142	23	,	,	,
26209	142	24	and	and	CC
26209	142	25	bake	bake	VB
26209	142	26	fifteen	fifteen	JJ
26209	142	27	minutes	minute	NNS
26209	142	28	.	.	.
26209	143	1	This	this	DT
26209	143	2	quantity	quantity	NN
26209	143	3	will	will	MD
26209	143	4	make	make	VB
26209	143	5	eight	eight	CD
26209	143	6	.	.	.
26209	144	1	GLUTEN	GLUTEN	NNP
26209	144	2	ROLLS	ROLLS	NNP
26209	144	3	.	.	.
26209	145	1	Three	three	CD
26209	145	2	cups	cup	NNS
26209	145	3	of	of	IN
26209	145	4	kernel	kernel	NN
26209	145	5	flour	flour	NN
26209	145	6	,	,	,
26209	145	7	two	two	CD
26209	145	8	even	even	RB
26209	145	9	tablespoonfuls	tablespoonful	NNS
26209	145	10	of	of	IN
26209	145	11	baking	baking	NN
26209	145	12	powder	powder	NN
26209	145	13	,	,	,
26209	145	14	half	half	PDT
26209	145	15	a	a	DT
26209	145	16	teaspoonful	teaspoonful	NN
26209	145	17	of	of	IN
26209	145	18	salt	salt	NN
26209	145	19	,	,	,
26209	145	20	two	two	CD
26209	145	21	cups	cup	NNS
26209	145	22	of	of	IN
26209	145	23	milk	milk	NN
26209	145	24	.	.	.
26209	146	1	Mix	mix	VB
26209	146	2	the	the	DT
26209	146	3	flour	flour	NN
26209	146	4	,	,	,
26209	146	5	salt	salt	NN
26209	146	6	and	and	CC
26209	146	7	baking	baking	NN
26209	146	8	powder	powder	NN
26209	146	9	together	together	RB
26209	146	10	,	,	,
26209	146	11	then	then	RB
26209	146	12	stir	stir	VB
26209	146	13	in	in	IN
26209	146	14	the	the	DT
26209	146	15	milk	milk	NN
26209	146	16	,	,	,
26209	146	17	beat	beat	VBD
26209	146	18	well	well	RB
26209	146	19	.	.	.
26209	147	1	If	if	IN
26209	147	2	baked	bake	VBN
26209	147	3	in	in	IN
26209	147	4	iron	iron	NN
26209	147	5	roll	roll	NN
26209	147	6	pans	pan	NNS
26209	147	7	heat	heat	VBP
26209	147	8	them	-PRON-	PRP
26209	147	9	well	well	RB
26209	147	10	,	,	,
26209	147	11	brush	brush	VBP
26209	147	12	with	with	IN
26209	147	13	butter	butter	NN
26209	147	14	;	;	:
26209	147	15	if	if	IN
26209	147	16	granite	granite	NN
26209	147	17	ware	ware	NN
26209	147	18	,	,	,
26209	147	19	only	only	RB
26209	147	20	grease	grease	VB
26209	147	21	them	-PRON-	PRP
26209	147	22	.	.	.
26209	148	1	This	this	DT
26209	148	2	quantity	quantity	NN
26209	148	3	will	will	MD
26209	148	4	make	make	VB
26209	148	5	sixteen	sixteen	CD
26209	148	6	rolls	roll	NNS
26209	148	7	.	.	.
26209	149	1	Bake	bake	VB
26209	149	2	from	from	IN
26209	149	3	twenty	twenty	CD
26209	149	4	to	to	TO
26209	149	5	twenty	twenty	CD
26209	149	6	-	-	HYPH
26209	149	7	five	five	CD
26209	149	8	minutes	minute	NNS
26209	149	9	.	.	.
26209	150	1	PARKER	PARKER	NNP
26209	150	2	HOUSE	HOUSE	NNP
26209	150	3	ROLLS	ROLLS	NNP
26209	150	4	.	.	.
26209	151	1	Sift	Sift	NNP
26209	151	2	two	two	CD
26209	151	3	cups	cup	NNS
26209	151	4	of	of	IN
26209	151	5	flour	flour	NN
26209	151	6	with	with	IN
26209	151	7	half	half	PDT
26209	151	8	a	a	DT
26209	151	9	teaspoonful	teaspoonful	NN
26209	151	10	of	of	IN
26209	151	11	salt	salt	NN
26209	151	12	and	and	CC
26209	151	13	one	one	CD
26209	151	14	teaspoonful	teaspoonful	NN
26209	151	15	of	of	IN
26209	151	16	sugar	sugar	NN
26209	151	17	,	,	,
26209	151	18	then	then	RB
26209	151	19	add	add	VB
26209	151	20	a	a	DT
26209	151	21	cup	cup	NN
26209	151	22	of	of	IN
26209	151	23	tepid	tepid	NN
26209	151	24	water	water	NN
26209	151	25	in	in	IN
26209	151	26	which	which	WDT
26209	151	27	a	a	DT
26209	151	28	cake	cake	NN
26209	151	29	of	of	IN
26209	151	30	compressed	compress	VBN
26209	151	31	yeast	yeast	NN
26209	151	32	has	have	VBZ
26209	151	33	been	be	VBN
26209	151	34	dissolved	dissolve	VBN
26209	151	35	,	,	,
26209	151	36	two	two	CD
26209	151	37	tablespoonfuls	tablespoonful	NNS
26209	151	38	of	of	IN
26209	151	39	melted	melted	JJ
26209	151	40	butter	butter	NN
26209	151	41	;	;	:
26209	151	42	when	when	WRB
26209	151	43	mixed	mixed	JJ
26209	151	44	break	break	NN
26209	151	45	in	in	IN
26209	151	46	one	one	CD
26209	151	47	egg	egg	NN
26209	151	48	and	and	CC
26209	151	49	add	add	VB
26209	151	50	flour	flour	NN
26209	151	51	enough	enough	RB
26209	151	52	to	to	TO
26209	151	53	make	make	VB
26209	151	54	a	a	DT
26209	151	55	soft	soft	JJ
26209	151	56	dough	dough	NN
26209	151	57	.	.	.
26209	152	1	Knead	knead	NN
26209	152	2	well	well	RB
26209	152	3	,	,	,
26209	152	4	beating	beat	VBG
26209	152	5	the	the	DT
26209	152	6	dough	dough	NN
26209	152	7	upon	upon	IN
26209	152	8	the	the	DT
26209	152	9	board	board	NN
26209	152	10	.	.	.
26209	153	1	Set	Set	VBN
26209	153	2	to	to	TO
26209	153	3	rise	rise	VB
26209	153	4	in	in	IN
26209	153	5	a	a	DT
26209	153	6	warm	warm	JJ
26209	153	7	place	place	NN
26209	153	8	,	,	,
26209	153	9	when	when	WRB
26209	153	10	light	light	JJ
26209	153	11	knead	knead	NN
26209	153	12	again	again	RB
26209	153	13	,	,	,
26209	153	14	adding	add	VBG
26209	153	15	only	only	RB
26209	153	16	enough	enough	JJ
26209	153	17	flour	flour	NN
26209	153	18	to	to	TO
26209	153	19	keep	keep	VB
26209	153	20	from	from	IN
26209	153	21	sticking	stick	VBG
26209	153	22	to	to	IN
26209	153	23	the	the	DT
26209	153	24	board	board	NN
26209	153	25	,	,	,
26209	153	26	roll	roll	VB
26209	153	27	out	out	RP
26209	153	28	about	about	IN
26209	153	29	half	half	PDT
26209	153	30	an	an	DT
26209	153	31	inch	inch	NN
26209	153	32	thick	thick	JJ
26209	153	33	,	,	,
26209	153	34	cut	cut	VBN
26209	153	35	with	with	IN
26209	153	36	a	a	DT
26209	153	37	biscuit	biscuit	NN
26209	153	38	-	-	HYPH
26209	153	39	cutter	cutter	NN
26209	153	40	,	,	,
26209	153	41	brush	brush	NN
26209	153	42	with	with	IN
26209	153	43	melted	melted	JJ
26209	153	44	butter	butter	NN
26209	153	45	,	,	,
26209	153	46	fold	fold	VB
26209	153	47	in	in	IN
26209	153	48	half	half	NN
26209	153	49	and	and	CC
26209	153	50	set	set	VBN
26209	153	51	to	to	TO
26209	153	52	rise	rise	VB
26209	153	53	again	again	RB
26209	153	54	.	.	.
26209	154	1	These	these	DT
26209	154	2	rolls	roll	NNS
26209	154	3	can	can	MD
26209	154	4	be	be	VB
26209	154	5	set	set	VBN
26209	154	6	at	at	IN
26209	154	7	noon	noon	NN
26209	154	8	if	if	IN
26209	154	9	for	for	IN
26209	154	10	tea	tea	NN
26209	154	11	,	,	,
26209	154	12	or	or	CC
26209	154	13	in	in	IN
26209	154	14	the	the	DT
26209	154	15	morning	morning	NN
26209	154	16	if	if	IN
26209	154	17	for	for	IN
26209	154	18	luncheon	luncheon	NN
26209	154	19	,	,	,
26209	154	20	or	or	CC
26209	154	21	they	-PRON-	PRP
26209	154	22	can	can	MD
26209	154	23	be	be	VB
26209	154	24	made	make	VBN
26209	154	25	up	up	RP
26209	154	26	at	at	IN
26209	154	27	night	night	NN
26209	154	28	for	for	IN
26209	154	29	breakfast	breakfast	NN
26209	154	30	,	,	,
26209	154	31	when	when	WRB
26209	154	32	use	use	VBP
26209	154	33	only	only	RB
26209	154	34	half	half	PDT
26209	154	35	a	a	DT
26209	154	36	yeast	yeast	NN
26209	154	37	cake	cake	NN
26209	154	38	.	.	.
26209	155	1	This	this	DT
26209	155	2	dough	dough	NN
26209	155	3	can	can	MD
26209	155	4	be	be	VB
26209	155	5	moulded	mould	VBN
26209	155	6	into	into	IN
26209	155	7	small	small	JJ
26209	155	8	,	,	,
26209	155	9	oblong	oblong	JJ
26209	155	10	rolls	roll	NNS
26209	155	11	for	for	IN
26209	155	12	afternoon	afternoon	NN
26209	155	13	teas	tea	NNS
26209	155	14	.	.	.
26209	156	1	BOSTON	BOSTON	NNP
26209	156	2	BROWN	BROWN	NNP
26209	156	3	BREAD	BREAD	NNP
26209	156	4	.	.	.
26209	157	1	One	one	CD
26209	157	2	cup	cup	NN
26209	157	3	of	of	IN
26209	157	4	yellow	yellow	JJ
26209	157	5	corn	corn	NN
26209	157	6	meal	meal	NN
26209	157	7	,	,	,
26209	157	8	one	one	CD
26209	157	9	cup	cup	NN
26209	157	10	and	and	CC
26209	157	11	a	a	DT
26209	157	12	half	half	NN
26209	157	13	of	of	IN
26209	157	14	Graham	Graham	NNP
26209	157	15	flour	flour	NN
26209	157	16	,	,	,
26209	157	17	an	an	DT
26209	157	18	even	even	RB
26209	157	19	teaspoonful	teaspoonful	JJ
26209	157	20	of	of	IN
26209	157	21	salt	salt	NN
26209	157	22	,	,	,
26209	157	23	an	an	DT
26209	157	24	even	even	RB
26209	157	25	teaspoonful	teaspoonful	JJ
26209	157	26	of	of	IN
26209	157	27	soda	soda	NN
26209	157	28	,	,	,
26209	157	29	two	two	CD
26209	157	30	cups	cup	NNS
26209	157	31	of	of	IN
26209	157	32	sour	sour	JJ
26209	157	33	milk	milk	NN
26209	157	34	,	,	,
26209	157	35	half	half	PDT
26209	157	36	a	a	DT
26209	157	37	cup	cup	NN
26209	157	38	of	of	IN
26209	157	39	Porto	Porto	NNP
26209	157	40	Rico	Rico	NNP
26209	157	41	molasses	molasse	NNS
26209	157	42	,	,	,
26209	157	43	and	and	CC
26209	157	44	butter	butter	VB
26209	157	45	the	the	DT
26209	157	46	size	size	NN
26209	157	47	of	of	IN
26209	157	48	a	a	DT
26209	157	49	large	large	JJ
26209	157	50	walnut	walnut	NN
26209	157	51	.	.	.
26209	158	1	Sift	sift	VB
26209	158	2	the	the	DT
26209	158	3	corn	corn	NN
26209	158	4	meal	meal	NN
26209	158	5	and	and	CC
26209	158	6	soda	soda	NN
26209	158	7	together	together	RB
26209	158	8	,	,	,
26209	158	9	add	add	VB
26209	158	10	the	the	DT
26209	158	11	Graham	Graham	NNP
26209	158	12	flour	flour	NN
26209	158	13	and	and	CC
26209	158	14	salt	salt	NN
26209	158	15	,	,	,
26209	158	16	then	then	RB
26209	158	17	the	the	DT
26209	158	18	milk	milk	NN
26209	158	19	and	and	CC
26209	158	20	molasses	molasse	NNS
26209	158	21	,	,	,
26209	158	22	melt	melt	VB
26209	158	23	the	the	DT
26209	158	24	butter	butter	NN
26209	158	25	and	and	CC
26209	158	26	stir	stir	VB
26209	158	27	in	in	RP
26209	158	28	at	at	IN
26209	158	29	the	the	DT
26209	158	30	last	last	JJ
26209	158	31	.	.	.
26209	159	1	Butter	butter	VB
26209	159	2	a	a	DT
26209	159	3	brown	brown	JJ
26209	159	4	bread	bread	NN
26209	159	5	mould	mould	NN
26209	159	6	,	,	,
26209	159	7	pour	pour	VBP
26209	159	8	in	in	IN
26209	159	9	the	the	DT
26209	159	10	mixture	mixture	NN
26209	159	11	,	,	,
26209	159	12	steam	steam	NN
26209	159	13	for	for	IN
26209	159	14	three	three	CD
26209	159	15	hours	hour	NNS
26209	159	16	,	,	,
26209	159	17	keep	keep	VB
26209	159	18	the	the	DT
26209	159	19	water	water	NN
26209	159	20	steadily	steadily	RB
26209	159	21	boiling	boil	VBG
26209	159	22	,	,	,
26209	159	23	remove	remove	VB
26209	159	24	the	the	DT
26209	159	25	cover	cover	NN
26209	159	26	of	of	IN
26209	159	27	the	the	DT
26209	159	28	mould	mould	NN
26209	159	29	,	,	,
26209	159	30	and	and	CC
26209	159	31	bake	bake	VB
26209	159	32	twenty	twenty	CD
26209	159	33	minutes	minute	NNS
26209	159	34	in	in	IN
26209	159	35	the	the	DT
26209	159	36	oven	oven	NN
26209	159	37	to	to	TO
26209	159	38	form	form	VB
26209	159	39	a	a	DT
26209	159	40	crust	crust	NN
26209	159	41	.	.	.
26209	160	1	BOSTON	BOSTON	NNP
26209	160	2	BROWN	BROWN	NNP
26209	160	3	BREAD	BREAD	NNP
26209	160	4	WITH	with	IN
26209	160	5	RAISINS	raisin	NNS
26209	160	6	.	.	.
26209	161	1	Follow	follow	VB
26209	161	2	the	the	DT
26209	161	3	preceding	precede	VBG
26209	161	4	recipe	recipe	NN
26209	161	5	,	,	,
26209	161	6	adding	add	VBG
26209	161	7	a	a	DT
26209	161	8	cup	cup	NN
26209	161	9	of	of	IN
26209	161	10	raisins	raisin	NNS
26209	161	11	stoned	stone	VBN
26209	161	12	and	and	CC
26209	161	13	slightly	slightly	RB
26209	161	14	chopped	chop	VBN
26209	161	15	.	.	.
26209	162	1	Very	very	RB
26209	162	2	nice	nice	JJ
26209	162	3	for	for	IN
26209	162	4	nut	nut	NNP
26209	162	5	sandwiches	sandwich	NNS
26209	162	6	and	and	CC
26209	162	7	stewed	stew	VBD
26209	162	8	bread	bread	NN
26209	162	9	.	.	.
26209	163	1	BOSTON	BOSTON	NNP
26209	163	2	BROWN	BROWN	NNP
26209	163	3	BREAD	BREAD	NNP
26209	163	4	STEWED	STEWED	NNP
26209	163	5	.	.	.
26209	164	1	Cut	cut	VB
26209	164	2	the	the	DT
26209	164	3	bread	bread	NN
26209	164	4	into	into	IN
26209	164	5	dice	dice	NN
26209	164	6	,	,	,
26209	164	7	and	and	CC
26209	164	8	when	when	WRB
26209	164	9	the	the	DT
26209	164	10	milk	milk	NN
26209	164	11	boils	boil	VBZ
26209	164	12	add	add	VB
26209	164	13	the	the	DT
26209	164	14	bread	bread	NN
26209	164	15	and	and	CC
26209	164	16	stew	stew	NN
26209	164	17	gently	gently	RB
26209	164	18	fifteen	fifteen	CD
26209	164	19	minutes	minute	NNS
26209	164	20	.	.	.
26209	165	1	The	the	DT
26209	165	2	proportion	proportion	NN
26209	165	3	is	be	VBZ
26209	165	4	about	about	RB
26209	165	5	a	a	DT
26209	165	6	cup	cup	NN
26209	165	7	of	of	IN
26209	165	8	milk	milk	NN
26209	165	9	to	to	IN
26209	165	10	one	one	CD
26209	165	11	of	of	IN
26209	165	12	bread	bread	NN
26209	165	13	.	.	.
26209	166	1	GRAHAM	GRAHAM	NNP
26209	166	2	BREAD	BREAD	NNP
26209	166	3	.	.	.
26209	167	1	Half	half	PDT
26209	167	2	a	a	DT
26209	167	3	pint	pint	NN
26209	167	4	of	of	IN
26209	167	5	milk	milk	NN
26209	167	6	,	,	,
26209	167	7	half	half	PDT
26209	167	8	a	a	DT
26209	167	9	pint	pint	NN
26209	167	10	of	of	IN
26209	167	11	water	water	NN
26209	167	12	,	,	,
26209	167	13	a	a	DT
26209	167	14	pint	pint	NN
26209	167	15	and	and	CC
26209	167	16	a	a	DT
26209	167	17	half	half	NN
26209	167	18	of	of	IN
26209	167	19	white	white	JJ
26209	167	20	flour	flour	NN
26209	167	21	,	,	,
26209	167	22	an	an	DT
26209	167	23	even	even	RB
26209	167	24	teaspoonful	teaspoonful	JJ
26209	167	25	of	of	IN
26209	167	26	salt	salt	NN
26209	167	27	,	,	,
26209	167	28	half	half	PDT
26209	167	29	a	a	DT
26209	167	30	yeast	yeast	NN
26209	167	31	cake	cake	NN
26209	167	32	dissolved	dissolve	VBN
26209	167	33	in	in	IN
26209	167	34	tepid	tepid	NN
26209	167	35	water	water	NN
26209	167	36	.	.	.
26209	168	1	Scald	Scald	NNP
26209	168	2	the	the	DT
26209	168	3	milk	milk	NN
26209	168	4	and	and	CC
26209	168	5	add	add	VB
26209	168	6	the	the	DT
26209	168	7	half	half	JJ
26209	168	8	pint	pint	NN
26209	168	9	of	of	IN
26209	168	10	boiling	boil	VBG
26209	168	11	water	water	NN
26209	168	12	,	,	,
26209	168	13	set	set	VBN
26209	168	14	away	away	RB
26209	168	15	to	to	IN
26209	168	16	cool	cool	JJ
26209	168	17	.	.	.
26209	169	1	Put	put	VB
26209	169	2	the	the	DT
26209	169	3	flour	flour	NN
26209	169	4	into	into	IN
26209	169	5	the	the	DT
26209	169	6	bread	bread	NN
26209	169	7	pan	pan	NN
26209	169	8	,	,	,
26209	169	9	add	add	VB
26209	169	10	milk	milk	NN
26209	169	11	and	and	CC
26209	169	12	water	water	NN
26209	169	13	when	when	WRB
26209	169	14	lukewarm	lukewarm	NNP
26209	169	15	and	and	CC
26209	169	16	the	the	DT
26209	169	17	dissolved	dissolve	VBN
26209	169	18	yeast	yeast	NN
26209	169	19	;	;	:
26209	169	20	beat	beat	VBD
26209	169	21	well	well	RB
26209	169	22	.	.	.
26209	170	1	In	in	IN
26209	170	2	the	the	DT
26209	170	3	morning	morning	NN
26209	170	4	add	add	VB
26209	170	5	half	half	PDT
26209	170	6	a	a	DT
26209	170	7	cup	cup	NN
26209	170	8	of	of	IN
26209	170	9	Porto	Porto	NNP
26209	170	10	Rico	Rico	NNP
26209	170	11	molasses	molasse	NNS
26209	170	12	and	and	CC
26209	170	13	Graham	Graham	NNP
26209	170	14	flour	flour	NN
26209	170	15	enough	enough	JJ
26209	170	16	to	to	TO
26209	170	17	knead	knead	VB
26209	170	18	well	well	RB
26209	170	19	,	,	,
26209	170	20	let	let	VB
26209	170	21	it	-PRON-	PRP
26209	170	22	rise	rise	VB
26209	170	23	for	for	IN
26209	170	24	three	three	CD
26209	170	25	hours	hour	NNS
26209	170	26	,	,	,
26209	170	27	knead	knead	NN
26209	170	28	again	again	RB
26209	170	29	,	,	,
26209	170	30	make	make	VB
26209	170	31	into	into	IN
26209	170	32	loaves	loaf	NNS
26209	170	33	and	and	CC
26209	170	34	set	set	VBN
26209	170	35	in	in	IN
26209	170	36	a	a	DT
26209	170	37	warm	warm	JJ
26209	170	38	place	place	NN
26209	170	39	to	to	TO
26209	170	40	rise	rise	VB
26209	170	41	.	.	.
26209	171	1	When	when	WRB
26209	171	2	light	light	JJ
26209	171	3	bake	bake	NN
26209	171	4	in	in	IN
26209	171	5	a	a	DT
26209	171	6	moderate	moderate	JJ
26209	171	7	oven	oven	NN
26209	171	8	nearly	nearly	RB
26209	171	9	an	an	DT
26209	171	10	hour	hour	NN
26209	171	11	.	.	.
26209	172	1	RYE	RYE	NNP
26209	172	2	BREAD	BREAD	NNP
26209	172	3	.	.	.
26209	173	1	Dissolve	dissolve	VB
26209	173	2	half	half	PDT
26209	173	3	a	a	DT
26209	173	4	yeast	yeast	NN
26209	173	5	cake	cake	NN
26209	173	6	,	,	,
26209	173	7	two	two	CD
26209	173	8	heaping	heap	VBG
26209	173	9	teaspoonfuls	teaspoonful	NNS
26209	173	10	of	of	IN
26209	173	11	sugar	sugar	NN
26209	173	12	and	and	CC
26209	173	13	one	one	CD
26209	173	14	of	of	IN
26209	173	15	salt	salt	NN
26209	173	16	in	in	IN
26209	173	17	a	a	DT
26209	173	18	cup	cup	NN
26209	173	19	and	and	CC
26209	173	20	a	a	DT
26209	173	21	third	third	NN
26209	173	22	of	of	IN
26209	173	23	tepid	tepid	NN
26209	173	24	water	water	NN
26209	173	25	,	,	,
26209	173	26	then	then	RB
26209	173	27	stir	stir	VB
26209	173	28	into	into	IN
26209	173	29	it	-PRON-	PRP
26209	173	30	a	a	DT
26209	173	31	pint	pint	NN
26209	173	32	of	of	IN
26209	173	33	white	white	JJ
26209	173	34	flour	flour	NN
26209	173	35	,	,	,
26209	173	36	and	and	CC
26209	173	37	when	when	WRB
26209	173	38	smooth	smooth	RB
26209	173	39	add	add	VB
26209	173	40	enough	enough	JJ
26209	173	41	rye	rye	NN
26209	173	42	flour	flour	NN
26209	173	43	to	to	TO
26209	173	44	make	make	VB
26209	173	45	a	a	DT
26209	173	46	dough	dough	NN
26209	173	47	rather	rather	RB
26209	173	48	stiffer	stiff	JJR
26209	173	49	than	than	IN
26209	173	50	that	that	DT
26209	173	51	of	of	IN
26209	173	52	white	white	JJ
26209	173	53	bread	bread	NN
26209	173	54	.	.	.
26209	174	1	Knead	knead	NN
26209	174	2	thoroughly	thoroughly	RB
26209	174	3	about	about	IN
26209	174	4	fifteen	fifteen	CD
26209	174	5	minutes	minute	NNS
26209	174	6	and	and	CC
26209	174	7	set	set	VBN
26209	174	8	to	to	TO
26209	174	9	rise	rise	VB
26209	174	10	.	.	.
26209	175	1	In	in	IN
26209	175	2	the	the	DT
26209	175	3	morning	morning	NN
26209	175	4	make	make	VB
26209	175	5	into	into	IN
26209	175	6	a	a	DT
26209	175	7	loaf	loaf	NN
26209	175	8	and	and	CC
26209	175	9	put	put	VBD
26209	175	10	in	in	RP
26209	175	11	a	a	DT
26209	175	12	crusty	crusty	JJ
26209	175	13	bread	bread	NN
26209	175	14	pan	pan	NN
26209	175	15	.	.	.
26209	176	1	QUICK	quick	JJ
26209	176	2	WHITE	WHITE	NNP
26209	176	3	BREAD	BREAD	NNP
26209	176	4	.	.	.
26209	177	1	Three	three	CD
26209	177	2	pints	pint	NNS
26209	177	3	of	of	IN
26209	177	4	flour	flour	NN
26209	177	5	,	,	,
26209	177	6	an	an	DT
26209	177	7	even	even	RB
26209	177	8	teaspoonful	teaspoonful	JJ
26209	177	9	of	of	IN
26209	177	10	salt	salt	NN
26209	177	11	,	,	,
26209	177	12	two	two	CD
26209	177	13	cakes	cake	NNS
26209	177	14	of	of	IN
26209	177	15	compressed	compress	VBN
26209	177	16	yeast	yeast	NN
26209	177	17	dissolved	dissolve	VBN
26209	177	18	in	in	IN
26209	177	19	tepid	tepid	NN
26209	177	20	water	water	NN
26209	177	21	and	and	CC
26209	177	22	enough	enough	JJ
26209	177	23	milk	milk	NN
26209	177	24	to	to	TO
26209	177	25	make	make	VB
26209	177	26	a	a	DT
26209	177	27	soft	soft	JJ
26209	177	28	dough	dough	NN
26209	177	29	.	.	.
26209	178	1	Set	Set	VBN
26209	178	2	in	in	IN
26209	178	3	the	the	DT
26209	178	4	morning,--it	morning,--it	NNP
26209	178	5	will	will	MD
26209	178	6	require	require	VB
26209	178	7	about	about	IN
26209	178	8	an	an	DT
26209	178	9	hour	hour	NN
26209	178	10	and	and	CC
26209	178	11	a	a	DT
26209	178	12	half	half	NN
26209	178	13	to	to	TO
26209	178	14	rise	rise	VB
26209	178	15	,	,	,
26209	178	16	and	and	CC
26209	178	17	,	,	,
26209	178	18	after	after	IN
26209	178	19	making	make	VBG
26209	178	20	into	into	IN
26209	178	21	loaves	loaf	NNS
26209	178	22	,	,	,
26209	178	23	about	about	RB
26209	178	24	ten	ten	CD
26209	178	25	minutes	minute	NNS
26209	178	26	.	.	.
26209	179	1	DATE	DATE	NNP
26209	179	2	BREAD	BREAD	NNP
26209	179	3	.	.	.
26209	180	1	Break	break	VB
26209	180	2	the	the	DT
26209	180	3	dates	date	NNS
26209	180	4	apart	apart	RB
26209	180	5	,	,	,
26209	180	6	wash	wash	VB
26209	180	7	and	and	CC
26209	180	8	drain	drain	VB
26209	180	9	them	-PRON-	PRP
26209	180	10	in	in	IN
26209	180	11	a	a	DT
26209	180	12	colander	colander	NN
26209	180	13	,	,	,
26209	180	14	shake	shake	VB
26209	180	15	them	-PRON-	PRP
26209	180	16	well	well	RB
26209	180	17	,	,	,
26209	180	18	set	set	VBN
26209	180	19	in	in	IN
26209	180	20	a	a	DT
26209	180	21	warm	warm	JJ
26209	180	22	place	place	NN
26209	180	23	to	to	TO
26209	180	24	dry	dry	VB
26209	180	25	.	.	.
26209	181	1	Stone	stone	NN
26209	181	2	and	and	CC
26209	181	3	chop	chop	VB
26209	181	4	enough	enough	RB
26209	181	5	to	to	TO
26209	181	6	make	make	VB
26209	181	7	a	a	DT
26209	181	8	cupful	cupful	JJ
26209	181	9	,	,	,
26209	181	10	and	and	CC
26209	181	11	knead	knead	VB
26209	181	12	into	into	IN
26209	181	13	a	a	DT
26209	181	14	loaf	loaf	NN
26209	181	15	of	of	IN
26209	181	16	white	white	JJ
26209	181	17	bread	bread	NN
26209	181	18	just	just	RB
26209	181	19	before	before	IN
26209	181	20	setting	set	VBG
26209	181	21	to	to	TO
26209	181	22	rise	rise	VB
26209	181	23	for	for	IN
26209	181	24	the	the	DT
26209	181	25	last	last	JJ
26209	181	26	time	time	NN
26209	181	27	.	.	.
26209	182	1	COFFEE	COFFEE	NNP
26209	182	2	BREAD.--No	BREAD.--No	NNP
26209	182	3	.	.	.
26209	183	1	1	1	LS
26209	183	2	.	.	.
26209	184	1	One	one	CD
26209	184	2	pound	pound	NN
26209	184	3	of	of	IN
26209	184	4	flour	flour	NN
26209	184	5	,	,	,
26209	184	6	two	two	CD
26209	184	7	eggs	egg	NNS
26209	184	8	,	,	,
26209	184	9	six	six	CD
26209	184	10	tablespoonfuls	tablespoonful	NNS
26209	184	11	of	of	IN
26209	184	12	melted	melted	JJ
26209	184	13	butter	butter	NN
26209	184	14	,	,	,
26209	184	15	six	six	CD
26209	184	16	ounces	ounce	NNS
26209	184	17	of	of	IN
26209	184	18	sugar	sugar	NN
26209	184	19	,	,	,
26209	184	20	a	a	DT
26209	184	21	teaspoonful	teaspoonful	NN
26209	184	22	of	of	IN
26209	184	23	soda	soda	NN
26209	184	24	,	,	,
26209	184	25	a	a	DT
26209	184	26	teaspoonful	teaspoonful	NN
26209	184	27	of	of	IN
26209	184	28	cream	cream	NN
26209	184	29	of	of	IN
26209	184	30	tartar	tartar	NN
26209	184	31	mixed	mix	VBN
26209	184	32	dry	dry	JJ
26209	184	33	in	in	IN
26209	184	34	the	the	DT
26209	184	35	flour	flour	NN
26209	184	36	,	,	,
26209	184	37	and	and	CC
26209	184	38	one	one	CD
26209	184	39	cup	cup	NN
26209	184	40	and	and	CC
26209	184	41	a	a	DT
26209	184	42	half	half	NN
26209	184	43	of	of	IN
26209	184	44	milk	milk	NN
26209	184	45	.	.	.
26209	185	1	Beat	beat	VB
26209	185	2	the	the	DT
26209	185	3	butter	butter	NN
26209	185	4	and	and	CC
26209	185	5	sugar	sugar	NN
26209	185	6	together	together	RB
26209	185	7	,	,	,
26209	185	8	add	add	VB
26209	185	9	the	the	DT
26209	185	10	eggs	egg	NNS
26209	185	11	well	well	RB
26209	185	12	beaten	beat	VBN
26209	185	13	,	,	,
26209	185	14	a	a	DT
26209	185	15	few	few	JJ
26209	185	16	grains	grain	NNS
26209	185	17	of	of	IN
26209	185	18	cardamom	cardamom	NNS
26209	185	19	,	,	,
26209	185	20	half	half	PDT
26209	185	21	a	a	DT
26209	185	22	cupful	cupful	NN
26209	185	23	of	of	IN
26209	185	24	raisins	raisin	NNS
26209	185	25	seeded	seeded	JJ
26209	185	26	,	,	,
26209	185	27	and	and	CC
26209	185	28	a	a	DT
26209	185	29	tablespoonful	tablespoonful	NN
26209	185	30	of	of	IN
26209	185	31	citron	citron	NN
26209	185	32	cut	cut	VBN
26209	185	33	fine	fine	RB
26209	185	34	,	,	,
26209	185	35	if	if	IN
26209	185	36	liked	like	VBN
26209	185	37	,	,	,
26209	185	38	then	then	RB
26209	185	39	add	add	VB
26209	185	40	the	the	DT
26209	185	41	milk	milk	NN
26209	185	42	and	and	CC
26209	185	43	flour	flour	NN
26209	185	44	.	.	.
26209	186	1	Bake	bake	VB
26209	186	2	in	in	IN
26209	186	3	crusty	crusty	JJ
26209	186	4	bread	bread	NN
26209	186	5	pans	pan	NNS
26209	186	6	or	or	CC
26209	186	7	shallow	shallow	JJ
26209	186	8	pans	pan	NNS
26209	186	9	,	,	,
26209	186	10	as	as	RB
26209	186	11	convenient	convenient	JJ
26209	186	12	.	.	.
26209	187	1	COFFEE	COFFEE	NNP
26209	187	2	BREAD.--No	BREAD.--No	NNP
26209	187	3	.	.	.
26209	188	1	2	2	LS
26209	188	2	.	.	.
26209	189	1	Half	half	PDT
26209	189	2	a	a	DT
26209	189	3	pound	pound	NN
26209	189	4	of	of	IN
26209	189	5	flour	flour	NN
26209	189	6	,	,	,
26209	189	7	one	one	CD
26209	189	8	egg	egg	NN
26209	189	9	,	,	,
26209	189	10	two	two	CD
26209	189	11	teaspoonfuls	teaspoonful	NNS
26209	189	12	of	of	IN
26209	189	13	sugar	sugar	NN
26209	189	14	,	,	,
26209	189	15	a	a	DT
26209	189	16	small	small	JJ
26209	189	17	pinch	pinch	NN
26209	189	18	of	of	IN
26209	189	19	salt	salt	NN
26209	189	20	,	,	,
26209	189	21	three	three	CD
26209	189	22	tablespoonfuls	tablespoonful	NNS
26209	189	23	of	of	IN
26209	189	24	melted	melted	JJ
26209	189	25	butter	butter	NN
26209	189	26	,	,	,
26209	189	27	three	three	CD
26209	189	28	-	-	HYPH
26209	189	29	quarters	quarter	NNS
26209	189	30	of	of	IN
26209	189	31	a	a	DT
26209	189	32	cup	cup	NN
26209	189	33	of	of	IN
26209	189	34	milk	milk	NN
26209	189	35	,	,	,
26209	189	36	one	one	CD
26209	189	37	even	even	RB
26209	189	38	teaspoonful	teaspoonful	JJ
26209	189	39	of	of	IN
26209	189	40	soda	soda	NN
26209	189	41	,	,	,
26209	189	42	two	two	CD
26209	189	43	scant	scant	JJ
26209	189	44	teaspoonfuls	teaspoonful	NNS
26209	189	45	of	of	IN
26209	189	46	cream	cream	NN
26209	189	47	of	of	IN
26209	189	48	tartar	tartar	NN
26209	189	49	.	.	.
26209	190	1	Mix	mix	VB
26209	190	2	and	and	CC
26209	190	3	bake	bake	VB
26209	190	4	in	in	RP
26209	190	5	a	a	DT
26209	190	6	crusty	crusty	JJ
26209	190	7	bread	bread	NN
26209	190	8	pan	pan	NN
26209	190	9	in	in	IN
26209	190	10	a	a	DT
26209	190	11	good	good	JJ
26209	190	12	oven	oven	NN
26209	190	13	,	,	,
26209	190	14	not	not	RB
26209	190	15	too	too	RB
26209	190	16	quick	quick	JJ
26209	190	17	,	,	,
26209	190	18	from	from	IN
26209	190	19	twenty	twenty	CD
26209	190	20	to	to	TO
26209	190	21	twenty	twenty	CD
26209	190	22	-	-	HYPH
26209	190	23	five	five	CD
26209	190	24	minutes	minute	NNS
26209	190	25	.	.	.
26209	191	1	NORWEGIAN	NORWEGIAN	NNP
26209	191	2	ROLLS	ROLLS	NNP
26209	191	3	.	.	.
26209	192	1	Two	two	CD
26209	192	2	pounds	pound	NNS
26209	192	3	and	and	CC
26209	192	4	a	a	DT
26209	192	5	half	half	NN
26209	192	6	of	of	IN
26209	192	7	flour	flour	NN
26209	192	8	,	,	,
26209	192	9	a	a	DT
26209	192	10	pint	pint	NN
26209	192	11	and	and	CC
26209	192	12	a	a	DT
26209	192	13	half	half	NN
26209	192	14	of	of	IN
26209	192	15	milk	milk	NN
26209	192	16	,	,	,
26209	192	17	half	half	PDT
26209	192	18	a	a	DT
26209	192	19	pound	pound	NN
26209	192	20	of	of	IN
26209	192	21	butter	butter	NN
26209	192	22	,	,	,
26209	192	23	six	six	CD
26209	192	24	ounces	ounce	NNS
26209	192	25	of	of	IN
26209	192	26	sugar	sugar	NN
26209	192	27	,	,	,
26209	192	28	one	one	CD
26209	192	29	even	even	RB
26209	192	30	teaspoonful	teaspoonful	JJ
26209	192	31	of	of	IN
26209	192	32	cardamom	cardamom	JJ
26209	192	33	seeds	seed	NNS
26209	192	34	pounded	pound	VBD
26209	192	35	fine	fine	JJ
26209	192	36	,	,	,
26209	192	37	and	and	CC
26209	192	38	one	one	CD
26209	192	39	cake	cake	NN
26209	192	40	of	of	IN
26209	192	41	compressed	compress	VBN
26209	192	42	yeast	yeast	NN
26209	192	43	.	.	.
26209	193	1	Melt	melt	VB
26209	193	2	the	the	DT
26209	193	3	butter	butter	NN
26209	193	4	in	in	IN
26209	193	5	the	the	DT
26209	193	6	milk	milk	NN
26209	193	7	,	,	,
26209	193	8	mix	mix	VB
26209	193	9	the	the	DT
26209	193	10	sugar	sugar	NN
26209	193	11	,	,	,
26209	193	12	flour	flour	NN
26209	193	13	and	and	CC
26209	193	14	cardamom	cardamom	NNS
26209	193	15	together	together	RB
26209	193	16	and	and	CC
26209	193	17	stir	stir	VB
26209	193	18	the	the	DT
26209	193	19	butter	butter	NN
26209	193	20	and	and	CC
26209	193	21	milk	milk	NN
26209	193	22	into	into	IN
26209	193	23	it	-PRON-	PRP
26209	193	24	with	with	IN
26209	193	25	the	the	DT
26209	193	26	yeast	yeast	NN
26209	193	27	cake	cake	NN
26209	193	28	dissolved	dissolve	VBN
26209	193	29	in	in	IN
26209	193	30	a	a	DT
26209	193	31	little	little	JJ
26209	193	32	milk	milk	NN
26209	193	33	,	,	,
26209	193	34	mix	mix	VBP
26209	193	35	thoroughly	thoroughly	RB
26209	193	36	and	and	CC
26209	193	37	set	set	VB
26209	193	38	to	to	TO
26209	193	39	rise	rise	VB
26209	193	40	.	.	.
26209	194	1	When	when	WRB
26209	194	2	it	-PRON-	PRP
26209	194	3	is	be	VBZ
26209	194	4	nicely	nicely	RB
26209	194	5	raised	raise	VBN
26209	194	6	,	,	,
26209	194	7	roll	roll	VB
26209	194	8	out	out	RP
26209	194	9	the	the	DT
26209	194	10	dough	dough	NN
26209	194	11	and	and	CC
26209	194	12	cut	cut	VBD
26209	194	13	with	with	IN
26209	194	14	a	a	DT
26209	194	15	biscuit	biscuit	NN
26209	194	16	-	-	HYPH
26209	194	17	cutter	cutter	NN
26209	194	18	,	,	,
26209	194	19	put	put	VBN
26209	194	20	in	in	IN
26209	194	21	pans	pan	NNS
26209	194	22	to	to	TO
26209	194	23	rise	rise	VB
26209	194	24	again,--if	again,--if	NN
26209	194	25	they	-PRON-	PRP
26209	194	26	can	can	MD
26209	194	27	be	be	VB
26209	194	28	raised	raise	VBN
26209	194	29	over	over	IN
26209	194	30	steam	steam	NN
26209	194	31	it	-PRON-	PRP
26209	194	32	is	be	VBZ
26209	194	33	better	well	JJR
26209	194	34	.	.	.
26209	195	1	When	when	WRB
26209	195	2	light	light	JJ
26209	195	3	bake	bake	NN
26209	195	4	in	in	IN
26209	195	5	a	a	DT
26209	195	6	quick	quick	JJ
26209	195	7	oven	oven	NN
26209	195	8	.	.	.
26209	196	1	If	if	IN
26209	196	2	zwieback	zwieback	NN
26209	196	3	are	be	VBP
26209	196	4	wanted	want	VBN
26209	196	5	,	,	,
26209	196	6	cut	cut	VB
26209	196	7	the	the	DT
26209	196	8	biscuit	biscuit	NN
26209	196	9	in	in	IN
26209	196	10	half	half	NN
26209	196	11	when	when	WRB
26209	196	12	cold	cold	JJ
26209	196	13	and	and	CC
26209	196	14	set	set	VBD
26209	196	15	them	-PRON-	PRP
26209	196	16	in	in	IN
26209	196	17	the	the	DT
26209	196	18	oven	oven	NN
26209	196	19	to	to	TO
26209	196	20	brown	brown	VB
26209	196	21	.	.	.
26209	197	1	If	if	IN
26209	197	2	wanted	want	VBD
26209	197	3	very	very	RB
26209	197	4	nice	nice	JJ
26209	197	5	,	,	,
26209	197	6	brush	brush	VB
26209	197	7	each	each	DT
26209	197	8	half	half	NN
26209	197	9	over	over	RB
26209	197	10	with	with	IN
26209	197	11	white	white	NN
26209	197	12	of	of	IN
26209	197	13	egg	egg	NN
26209	197	14	and	and	CC
26209	197	15	sprinkle	sprinkle	VB
26209	197	16	with	with	IN
26209	197	17	sugar	sugar	NN
26209	197	18	and	and	CC
26209	197	19	chopped	chop	VBD
26209	197	20	almonds	almond	NNS
26209	197	21	.	.	.
26209	198	1	The	the	DT
26209	198	2	cardamom	cardamom	JJ
26209	198	3	seed	seed	NN
26209	198	4	may	may	MD
26209	198	5	be	be	VB
26209	198	6	omitted	omit	VBN
26209	198	7	if	if	IN
26209	198	8	not	not	RB
26209	198	9	liked	like	VBN
26209	198	10	.	.	.
26209	199	1	RICE	rice	NN
26209	199	2	MUFFINS	MUFFINS	NNP
26209	199	3	.	.	.
26209	200	1	Boil	Boil	NNP
26209	200	2	a	a	DT
26209	200	3	scant	scant	JJ
26209	200	4	half	half	NN
26209	200	5	cup	cup	NN
26209	200	6	of	of	IN
26209	200	7	rice	rice	NN
26209	200	8	in	in	IN
26209	200	9	salted	salted	JJ
26209	200	10	water	water	NN
26209	200	11	half	half	PDT
26209	200	12	an	an	DT
26209	200	13	hour	hour	NN
26209	200	14	,	,	,
26209	200	15	drain	drain	VB
26209	200	16	well	well	RB
26209	200	17	,	,	,
26209	200	18	and	and	CC
26209	200	19	measure	measure	VB
26209	200	20	out	out	RP
26209	200	21	four	four	CD
26209	200	22	heaping	heap	VBG
26209	200	23	tablespoonfuls	tablespoonful	NNS
26209	200	24	of	of	IN
26209	200	25	it	-PRON-	PRP
26209	200	26	into	into	IN
26209	200	27	a	a	DT
26209	200	28	mixing	mix	VBG
26209	200	29	bowl	bowl	NN
26209	200	30	.	.	.
26209	201	1	Stir	stir	VB
26209	201	2	into	into	IN
26209	201	3	it	-PRON-	PRP
26209	201	4	while	while	IN
26209	201	5	hot	hot	JJ
26209	201	6	a	a	DT
26209	201	7	heaping	heaping	NN
26209	201	8	tablespoonful	tablespoonful	NN
26209	201	9	of	of	IN
26209	201	10	butter	butter	NN
26209	201	11	.	.	.
26209	202	1	Beat	beat	VB
26209	202	2	one	one	CD
26209	202	3	egg	egg	NN
26209	202	4	light	light	NN
26209	202	5	,	,	,
26209	202	6	add	add	VB
26209	202	7	to	to	IN
26209	202	8	the	the	DT
26209	202	9	rice	rice	NN
26209	202	10	and	and	CC
26209	202	11	butter	butter	NN
26209	202	12	with	with	IN
26209	202	13	a	a	DT
26209	202	14	little	little	JJ
26209	202	15	salt	salt	NN
26209	202	16	,	,	,
26209	202	17	sift	sift	VB
26209	202	18	half	half	PDT
26209	202	19	a	a	DT
26209	202	20	pint	pint	NN
26209	202	21	of	of	IN
26209	202	22	flour	flour	NN
26209	202	23	with	with	IN
26209	202	24	half	half	PDT
26209	202	25	a	a	DT
26209	202	26	teaspoonful	teaspoonful	NN
26209	202	27	of	of	IN
26209	202	28	baking	bake	VBG
26209	202	29	powder	powder	NN
26209	202	30	,	,	,
26209	202	31	and	and	CC
26209	202	32	stir	stir	VB
26209	202	33	in	in	IN
26209	202	34	alternately	alternately	RB
26209	202	35	with	with	IN
26209	202	36	half	half	PDT
26209	202	37	a	a	DT
26209	202	38	pint	pint	NN
26209	202	39	of	of	IN
26209	202	40	milk	milk	NN
26209	202	41	.	.	.
26209	203	1	Pour	pour	VB
26209	203	2	the	the	DT
26209	203	3	mixture	mixture	NN
26209	203	4	into	into	IN
26209	203	5	muffin	muffin	NN
26209	203	6	rings	ring	NNS
26209	203	7	or	or	CC
26209	203	8	gem	gem	NN
26209	203	9	pans	pan	NNS
26209	203	10	,	,	,
26209	203	11	which	which	WDT
26209	203	12	must	must	MD
26209	203	13	be	be	VB
26209	203	14	heated	heat	VBN
26209	203	15	thoroughly	thoroughly	RB
26209	203	16	and	and	CC
26209	203	17	well	well	RB
26209	203	18	buttered	butter	VBN
26209	203	19	.	.	.
26209	204	1	Bake	bake	VB
26209	204	2	about	about	RB
26209	204	3	twenty	twenty	CD
26209	204	4	minutes	minute	NNS
26209	204	5	.	.	.
26209	205	1	LAPLANDS	LAPLANDS	NNP
26209	205	2	.	.	.
26209	206	1	Half	half	PDT
26209	206	2	a	a	DT
26209	206	3	pint	pint	NN
26209	206	4	of	of	IN
26209	206	5	flour	flour	NN
26209	206	6	,	,	,
26209	206	7	half	half	PDT
26209	206	8	a	a	DT
26209	206	9	pint	pint	NN
26209	206	10	of	of	IN
26209	206	11	rich	rich	JJ
26209	206	12	milk	milk	NN
26209	206	13	,	,	,
26209	206	14	a	a	DT
26209	206	15	quarter	quarter	NN
26209	206	16	of	of	IN
26209	206	17	a	a	DT
26209	206	18	teaspoonful	teaspoonful	NN
26209	206	19	of	of	IN
26209	206	20	salt	salt	NN
26209	206	21	,	,	,
26209	206	22	three	three	CD
26209	206	23	eggs	egg	NNS
26209	206	24	beaten	beat	VBN
26209	206	25	separately	separately	RB
26209	206	26	and	and	CC
26209	206	27	very	very	RB
26209	206	28	light	light	JJ
26209	206	29	.	.	.
26209	207	1	Mix	mix	VB
26209	207	2	the	the	DT
26209	207	3	flour	flour	NN
26209	207	4	,	,	,
26209	207	5	salt	salt	NN
26209	207	6	and	and	CC
26209	207	7	milk	milk	NN
26209	207	8	together	together	RB
26209	207	9	,	,	,
26209	207	10	then	then	RB
26209	207	11	the	the	DT
26209	207	12	yolks	yolk	NNS
26209	207	13	of	of	IN
26209	207	14	eggs	egg	NNS
26209	207	15	,	,	,
26209	207	16	and	and	CC
26209	207	17	lastly	lastly	RB
26209	207	18	the	the	DT
26209	207	19	whites	white	NNS
26209	207	20	of	of	IN
26209	207	21	eggs	egg	NNS
26209	207	22	beaten	beat	VBN
26209	207	23	to	to	IN
26209	207	24	a	a	DT
26209	207	25	stiff	stiff	JJ
26209	207	26	froth	froth	NN
26209	207	27	.	.	.
26209	208	1	Have	have	VB
26209	208	2	a	a	DT
26209	208	3	gem	gem	NN
26209	208	4	pan	pan	VB
26209	208	5	very	very	RB
26209	208	6	hot	hot	JJ
26209	208	7	,	,	,
26209	208	8	butter	butter	NN
26209	208	9	well	well	RB
26209	208	10	and	and	CC
26209	208	11	fill	fill	VB
26209	208	12	with	with	IN
26209	208	13	the	the	DT
26209	208	14	batter	batter	NN
26209	208	15	and	and	CC
26209	208	16	bake	bake	VB
26209	208	17	in	in	RP
26209	208	18	a	a	DT
26209	208	19	quick	quick	JJ
26209	208	20	oven	oven	JJ
26209	208	21	twelve	twelve	CD
26209	208	22	to	to	IN
26209	208	23	fifteen	fifteen	CD
26209	208	24	minutes	minute	NNS
26209	208	25	.	.	.
26209	209	1	This	this	DT
26209	209	2	quantity	quantity	NN
26209	209	3	will	will	MD
26209	209	4	make	make	VB
26209	209	5	fourteen	fourteen	CD
26209	209	6	gems	gem	NNS
26209	209	7	.	.	.
26209	210	1	ENGLISH	ENGLISH	NNP
26209	210	2	MUFFINS	muffin	NNS
26209	210	3	.	.	.
26209	211	1	Half	half	PDT
26209	211	2	a	a	DT
26209	211	3	pint	pint	NN
26209	211	4	of	of	IN
26209	211	5	hot	hot	JJ
26209	211	6	milk	milk	NN
26209	211	7	,	,	,
26209	211	8	half	half	PDT
26209	211	9	a	a	DT
26209	211	10	pint	pint	NN
26209	211	11	of	of	IN
26209	211	12	hot	hot	JJ
26209	211	13	water	water	NN
26209	211	14	,	,	,
26209	211	15	half	half	PDT
26209	211	16	a	a	DT
26209	211	17	yeast	yeast	NN
26209	211	18	cake	cake	NN
26209	211	19	,	,	,
26209	211	20	an	an	DT
26209	211	21	even	even	RB
26209	211	22	teaspoonful	teaspoonful	JJ
26209	211	23	of	of	IN
26209	211	24	salt	salt	NN
26209	211	25	and	and	CC
26209	211	26	one	one	CD
26209	211	27	of	of	IN
26209	211	28	sugar	sugar	NN
26209	211	29	,	,	,
26209	211	30	and	and	CC
26209	211	31	about	about	IN
26209	211	32	a	a	DT
26209	211	33	pound	pound	NN
26209	211	34	and	and	CC
26209	211	35	a	a	DT
26209	211	36	half	half	NN
26209	211	37	of	of	IN
26209	211	38	white	white	JJ
26209	211	39	flour	flour	NN
26209	211	40	.	.	.
26209	212	1	Dissolve	dissolve	VB
26209	212	2	the	the	DT
26209	212	3	yeast	yeast	NN
26209	212	4	cake	cake	NN
26209	212	5	in	in	IN
26209	212	6	a	a	DT
26209	212	7	little	little	JJ
26209	212	8	tepid	tepid	NN
26209	212	9	water	water	NN
26209	212	10	and	and	CC
26209	212	11	add	add	VB
26209	212	12	to	to	IN
26209	212	13	the	the	DT
26209	212	14	batter	batter	NN
26209	212	15	when	when	WRB
26209	212	16	lukewarm	lukewarm	NNP
26209	212	17	.	.	.
26209	213	1	The	the	DT
26209	213	2	milk	milk	NN
26209	213	3	and	and	CC
26209	213	4	water	water	NN
26209	213	5	mixed	mix	VBN
26209	213	6	must	must	MD
26209	213	7	be	be	VB
26209	213	8	stirred	stir	VBN
26209	213	9	into	into	IN
26209	213	10	the	the	DT
26209	213	11	flour	flour	NN
26209	213	12	while	while	RB
26209	213	13	hot	hot	JJ
26209	213	14	.	.	.
26209	214	1	Beat	beat	VB
26209	214	2	the	the	DT
26209	214	3	batter	batter	NN
26209	214	4	very	very	RB
26209	214	5	hard	hard	RB
26209	214	6	,	,	,
26209	214	7	ten	ten	CD
26209	214	8	or	or	CC
26209	214	9	fifteen	fifteen	CD
26209	214	10	minutes	minute	NNS
26209	214	11	;	;	:
26209	214	12	it	-PRON-	PRP
26209	214	13	should	should	MD
26209	214	14	be	be	VB
26209	214	15	a	a	DT
26209	214	16	soft	soft	JJ
26209	214	17	dough	dough	NN
26209	214	18	.	.	.
26209	215	1	Set	Set	VBN
26209	215	2	to	to	TO
26209	215	3	rise	rise	VB
26209	215	4	over	over	IN
26209	215	5	night	night	NN
26209	215	6	.	.	.
26209	216	1	Flour	flour	VB
26209	216	2	the	the	DT
26209	216	3	board	board	NN
26209	216	4	well	well	RB
26209	216	5	,	,	,
26209	216	6	drop	drop	VB
26209	216	7	the	the	DT
26209	216	8	dough	dough	NN
26209	216	9	in	in	IN
26209	216	10	large	large	JJ
26209	216	11	spoonfuls	spoonful	NNS
26209	216	12	in	in	IN
26209	216	13	the	the	DT
26209	216	14	flour	flour	NN
26209	216	15	,	,	,
26209	216	16	flatten	flatten	VB
26209	216	17	with	with	IN
26209	216	18	the	the	DT
26209	216	19	hands	hand	NNS
26209	216	20	and	and	CC
26209	216	21	form	form	VB
26209	216	22	into	into	IN
26209	216	23	shape	shape	NN
26209	216	24	.	.	.
26209	217	1	Let	let	VB
26209	217	2	them	-PRON-	PRP
26209	217	3	rise	rise	VB
26209	217	4	on	on	IN
26209	217	5	the	the	DT
26209	217	6	board	board	NN
26209	217	7	in	in	IN
26209	217	8	a	a	DT
26209	217	9	warm	warm	JJ
26209	217	10	place	place	NN
26209	217	11	,	,	,
26209	217	12	and	and	CC
26209	217	13	when	when	WRB
26209	217	14	light	light	JJ
26209	217	15	bake	bake	NN
26209	217	16	on	on	IN
26209	217	17	a	a	DT
26209	217	18	griddle	griddle	NN
26209	217	19	,	,	,
26209	217	20	heated	heat	VBN
26209	217	21	only	only	RB
26209	217	22	half	half	NN
26209	217	23	as	as	RB
26209	217	24	hot	hot	JJ
26209	217	25	as	as	IN
26209	217	26	for	for	IN
26209	217	27	griddle	griddle	NNP
26209	217	28	cakes	cake	NNS
26209	217	29	.	.	.
26209	218	1	Flour	flour	VB
26209	218	2	the	the	DT
26209	218	3	muffins	muffin	NNS
26209	218	4	and	and	CC
26209	218	5	bake	bake	VB
26209	218	6	slowly	slowly	RB
26209	218	7	on	on	IN
26209	218	8	one	one	CD
26209	218	9	side	side	NN
26209	218	10	six	six	CD
26209	218	11	minutes	minute	NNS
26209	218	12	;	;	:
26209	218	13	then	then	RB
26209	218	14	turn	turn	VB
26209	218	15	and	and	CC
26209	218	16	bake	bake	VB
26209	218	17	the	the	DT
26209	218	18	same	same	JJ
26209	218	19	on	on	IN
26209	218	20	the	the	DT
26209	218	21	other	other	JJ
26209	218	22	side	side	NN
26209	218	23	.	.	.
26209	219	1	They	-PRON-	PRP
26209	219	2	are	be	VBP
26209	219	3	very	very	RB
26209	219	4	nice	nice	JJ
26209	219	5	split	split	NN
26209	219	6	and	and	CC
26209	219	7	toasted	toast	VBN
26209	219	8	and	and	CC
26209	219	9	buttered	butter	VBD
26209	219	10	immediately	immediately	RB
26209	219	11	and	and	CC
26209	219	12	put	put	VBN
26209	219	13	together	together	RB
26209	219	14	again	again	RB
26209	219	15	.	.	.
26209	220	1	GRAHAM	GRAHAM	NNP
26209	220	2	POPOVERS	popover	NNS
26209	220	3	.	.	.
26209	221	1	Beat	beat	VB
26209	221	2	three	three	CD
26209	221	3	eggs	egg	NNS
26209	221	4	very	very	RB
26209	221	5	light	light	JJ
26209	221	6	,	,	,
26209	221	7	and	and	CC
26209	221	8	add	add	VB
26209	221	9	to	to	IN
26209	221	10	them	-PRON-	PRP
26209	221	11	one	one	CD
26209	221	12	tablespoonful	tablespoonful	JJ
26209	221	13	of	of	IN
26209	221	14	sugar	sugar	NN
26209	221	15	,	,	,
26209	221	16	one	one	CD
26209	221	17	pint	pint	NN
26209	221	18	of	of	IN
26209	221	19	milk	milk	NN
26209	221	20	,	,	,
26209	221	21	a	a	DT
26209	221	22	saltspoonful	saltspoonful	NN
26209	221	23	of	of	IN
26209	221	24	salt	salt	NN
26209	221	25	.	.	.
26209	222	1	Put	put	VB
26209	222	2	in	in	RP
26209	222	3	a	a	DT
26209	222	4	mixing	mix	VBG
26209	222	5	bowl	bowl	NN
26209	222	6	half	half	PDT
26209	222	7	a	a	DT
26209	222	8	pint	pint	NN
26209	222	9	each	each	DT
26209	222	10	of	of	IN
26209	222	11	Graham	Graham	NNP
26209	222	12	and	and	CC
26209	222	13	white	white	JJ
26209	222	14	flour	flour	NN
26209	222	15	,	,	,
26209	222	16	stir	stir	VB
26209	222	17	the	the	DT
26209	222	18	eggs	egg	NNS
26209	222	19	and	and	CC
26209	222	20	milk	milk	NN
26209	222	21	gradually	gradually	RB
26209	222	22	into	into	IN
26209	222	23	this	this	DT
26209	222	24	and	and	CC
26209	222	25	beat	beat	VBD
26209	222	26	until	until	IN
26209	222	27	perfectly	perfectly	RB
26209	222	28	smooth	smooth	JJ
26209	222	29	.	.	.
26209	223	1	Then	then	RB
26209	223	2	add	add	VB
26209	223	3	one	one	CD
26209	223	4	tablespoonful	tablespoonful	NN
26209	223	5	of	of	IN
26209	223	6	melted	melted	JJ
26209	223	7	butter	butter	NN
26209	223	8	and	and	CC
26209	223	9	beat	beat	VBD
26209	223	10	again	again	RB
26209	223	11	for	for	IN
26209	223	12	some	some	DT
26209	223	13	minutes	minute	NNS
26209	223	14	.	.	.
26209	224	1	Brush	brush	VB
26209	224	2	the	the	DT
26209	224	3	cups	cup	NNS
26209	224	4	over	over	RP
26209	224	5	with	with	IN
26209	224	6	melted	melted	JJ
26209	224	7	butter	butter	NN
26209	224	8	;	;	:
26209	224	9	if	if	IN
26209	224	10	they	-PRON-	PRP
26209	224	11	are	be	VBP
26209	224	12	of	of	IN
26209	224	13	iron	iron	NN
26209	224	14	heat	heat	VBP
26209	224	15	them	-PRON-	PRP
26209	224	16	,	,	,
26209	224	17	half	half	PDT
26209	224	18	fill	fill	NN
26209	224	19	with	with	IN
26209	224	20	the	the	DT
26209	224	21	batter	batter	NN
26209	224	22	and	and	CC
26209	224	23	bake	bake	VB
26209	224	24	in	in	RP
26209	224	25	a	a	DT
26209	224	26	quick	quick	JJ
26209	224	27	oven	oven	JJ
26209	224	28	fifty	fifty	CD
26209	224	29	minutes	minute	NNS
26209	224	30	at	at	IN
26209	224	31	least	least	JJS
26209	224	32	.	.	.
26209	225	1	GRAHAM	GRAHAM	NNP
26209	225	2	GEMS	gem	VBZ
26209	225	3	.	.	.
26209	226	1	To	to	IN
26209	226	2	one	one	CD
26209	226	3	quart	quart	NN
26209	226	4	of	of	IN
26209	226	5	sweet	sweet	JJ
26209	226	6	milk	milk	NN
26209	226	7	,	,	,
26209	226	8	four	four	CD
26209	226	9	cups	cup	NNS
26209	226	10	of	of	IN
26209	226	11	Graham	Graham	NNP
26209	226	12	flour	flour	NN
26209	226	13	,	,	,
26209	226	14	a	a	DT
26209	226	15	teaspoonful	teaspoonful	NN
26209	226	16	of	of	IN
26209	226	17	salt	salt	NN
26209	226	18	.	.	.
26209	227	1	Stir	stir	VB
26209	227	2	together	together	RB
26209	227	3	and	and	CC
26209	227	4	beat	beat	VBD
26209	227	5	well	well	RB
26209	227	6	,	,	,
26209	227	7	the	the	DT
26209	227	8	longer	long	RBR
26209	227	9	the	the	DT
26209	227	10	better	well	JJR
26209	227	11	.	.	.
26209	228	1	Have	have	VBP
26209	228	2	the	the	DT
26209	228	3	gem	gem	NN
26209	228	4	pans	pan	NNS
26209	228	5	very	very	RB
26209	228	6	hot	hot	JJ
26209	228	7	,	,	,
26209	228	8	brush	brush	NN
26209	228	9	well	well	RB
26209	228	10	with	with	IN
26209	228	11	butter	butter	NN
26209	228	12	,	,	,
26209	228	13	half	half	NN
26209	228	14	fill	fill	VB
26209	228	15	them	-PRON-	PRP
26209	228	16	with	with	IN
26209	228	17	the	the	DT
26209	228	18	batter	batter	NN
26209	228	19	and	and	CC
26209	228	20	bake	bake	VB
26209	228	21	thirty	thirty	CD
26209	228	22	-	-	HYPH
26209	228	23	five	five	CD
26209	228	24	minutes	minute	NNS
26209	228	25	.	.	.
26209	229	1	GEMS	gem	NNS
26209	229	2	OF	of	IN
26209	229	3	KERNEL	KERNEL	NNP
26209	229	4	(	(	-LRB-
26209	229	5	Middlings	Middlings	NNP
26209	229	6	)	)	-RRB-
26209	229	7	AND	and	CC
26209	229	8	WHITE	WHITE	NNP
26209	229	9	FLOUR	FLOUR	NNP
26209	229	10	.	.	.
26209	230	1	Two	two	CD
26209	230	2	cups	cup	NNS
26209	230	3	of	of	IN
26209	230	4	kernel	kernel	NN
26209	230	5	flour	flour	NN
26209	230	6	,	,	,
26209	230	7	two	two	CD
26209	230	8	cups	cup	NNS
26209	230	9	of	of	IN
26209	230	10	white	white	JJ
26209	230	11	flour	flour	NN
26209	230	12	,	,	,
26209	230	13	four	four	CD
26209	230	14	cups	cup	NNS
26209	230	15	of	of	IN
26209	230	16	milk	milk	NN
26209	230	17	or	or	CC
26209	230	18	two	two	CD
26209	230	19	of	of	IN
26209	230	20	milk	milk	NN
26209	230	21	and	and	CC
26209	230	22	two	two	CD
26209	230	23	of	of	IN
26209	230	24	water	water	NN
26209	230	25	,	,	,
26209	230	26	one	one	CD
26209	230	27	egg	egg	NN
26209	230	28	;	;	:
26209	230	29	a	a	DT
26209	230	30	little	little	JJ
26209	230	31	salt	salt	NN
26209	230	32	,	,	,
26209	230	33	a	a	DT
26209	230	34	heaping	heap	VBG
26209	230	35	teaspoonful	teaspoonful	JJ
26209	230	36	of	of	IN
26209	230	37	sugar	sugar	NN
26209	230	38	,	,	,
26209	230	39	two	two	CD
26209	230	40	teaspoonfuls	teaspoonful	NNS
26209	230	41	of	of	IN
26209	230	42	baking	baking	NN
26209	230	43	powder	powder	NN
26209	230	44	,	,	,
26209	230	45	two	two	CD
26209	230	46	large	large	JJ
26209	230	47	tablespoonfuls	tablespoonful	NNS
26209	230	48	of	of	IN
26209	230	49	melted	melted	JJ
26209	230	50	butter	butter	NN
26209	230	51	.	.	.
26209	231	1	Beat	beat	VB
26209	231	2	the	the	DT
26209	231	3	egg	egg	NN
26209	231	4	very	very	RB
26209	231	5	light	light	NN
26209	231	6	in	in	IN
26209	231	7	a	a	DT
26209	231	8	bowl	bowl	NN
26209	231	9	,	,	,
26209	231	10	add	add	VB
26209	231	11	the	the	DT
26209	231	12	sugar	sugar	NN
26209	231	13	and	and	CC
26209	231	14	salt	salt	NN
26209	231	15	,	,	,
26209	231	16	the	the	DT
26209	231	17	milk	milk	NN
26209	231	18	and	and	CC
26209	231	19	butter	butter	NN
26209	231	20	,	,	,
26209	231	21	sift	sift	VB
26209	231	22	the	the	DT
26209	231	23	flour	flour	NN
26209	231	24	together	together	RB
26209	231	25	and	and	CC
26209	231	26	beat	beat	VBD
26209	231	27	the	the	DT
26209	231	28	batter	batter	NN
26209	231	29	hard	hard	RB
26209	231	30	for	for	IN
26209	231	31	a	a	DT
26209	231	32	few	few	JJ
26209	231	33	minutes	minute	NNS
26209	231	34	.	.	.
26209	232	1	Have	have	VBP
26209	232	2	the	the	DT
26209	232	3	iron	iron	NN
26209	232	4	gem	gem	NN
26209	232	5	pans	pan	NNS
26209	232	6	very	very	RB
26209	232	7	hot	hot	JJ
26209	232	8	,	,	,
26209	232	9	butter	butter	NN
26209	232	10	and	and	CC
26209	232	11	fill	fill	NN
26209	232	12	,	,	,
26209	232	13	and	and	CC
26209	232	14	bake	bake	VB
26209	232	15	them	-PRON-	PRP
26209	232	16	in	in	IN
26209	232	17	a	a	DT
26209	232	18	good	good	JJ
26209	232	19	,	,	,
26209	232	20	quick	quick	RB
26209	232	21	oven	oven	NN
26209	232	22	not	not	RB
26209	232	23	less	less	JJR
26209	232	24	than	than	IN
26209	232	25	thirty	thirty	CD
26209	232	26	-	-	HYPH
26209	232	27	five	five	CD
26209	232	28	minutes	minute	NNS
26209	232	29	.	.	.
26209	233	1	GEMS	gem	NNS
26209	233	2	OF	of	IN
26209	233	3	RYE	rye	NN
26209	233	4	MEAL	meal	NN
26209	233	5	.	.	.
26209	234	1	Mix	mix	VB
26209	234	2	together	together	RB
26209	234	3	three	three	CD
26209	234	4	-	-	HYPH
26209	234	5	quarters	quarter	NNS
26209	234	6	of	of	IN
26209	234	7	a	a	DT
26209	234	8	cup	cup	NN
26209	234	9	of	of	IN
26209	234	10	rye	rye	NN
26209	234	11	meal	meal	NN
26209	234	12	and	and	CC
26209	234	13	a	a	DT
26209	234	14	quarter	quarter	NN
26209	234	15	of	of	IN
26209	234	16	a	a	DT
26209	234	17	cup	cup	NN
26209	234	18	of	of	IN
26209	234	19	white	white	JJ
26209	234	20	flour	flour	NN
26209	234	21	and	and	CC
26209	234	22	a	a	DT
26209	234	23	saltspoonful	saltspoonful	NN
26209	234	24	of	of	IN
26209	234	25	salt	salt	NN
26209	234	26	.	.	.
26209	235	1	Beat	beat	VB
26209	235	2	two	two	CD
26209	235	3	egg	egg	NN
26209	235	4	yolks	yolk	NNS
26209	235	5	and	and	CC
26209	235	6	stir	stir	VB
26209	235	7	into	into	IN
26209	235	8	it	-PRON-	PRP
26209	235	9	a	a	DT
26209	235	10	cup	cup	NN
26209	235	11	of	of	IN
26209	235	12	sweet	sweet	JJ
26209	235	13	milk	milk	NN
26209	235	14	and	and	CC
26209	235	15	one	one	CD
26209	235	16	tablespoonful	tablespoonful	NN
26209	235	17	of	of	IN
26209	235	18	granulated	granulate	VBN
26209	235	19	sugar	sugar	NN
26209	235	20	,	,	,
26209	235	21	add	add	VB
26209	235	22	this	this	DT
26209	235	23	to	to	IN
26209	235	24	the	the	DT
26209	235	25	rye	rye	NN
26209	235	26	meal	meal	NN
26209	235	27	and	and	CC
26209	235	28	flour	flour	NN
26209	235	29	,	,	,
26209	235	30	beat	beat	VBD
26209	235	31	hard	hard	RB
26209	235	32	,	,	,
26209	235	33	then	then	RB
26209	235	34	add	add	VB
26209	235	35	the	the	DT
26209	235	36	whites	white	NNS
26209	235	37	of	of	IN
26209	235	38	two	two	CD
26209	235	39	eggs	egg	NNS
26209	235	40	beaten	beat	VBN
26209	235	41	to	to	IN
26209	235	42	a	a	DT
26209	235	43	stiff	stiff	JJ
26209	235	44	froth	froth	NN
26209	235	45	.	.	.
26209	236	1	Heat	heat	VB
26209	236	2	the	the	DT
26209	236	3	iron	iron	NN
26209	236	4	gem	gem	NN
26209	236	5	pans	pan	NNS
26209	236	6	,	,	,
26209	236	7	brush	brush	NN
26209	236	8	with	with	IN
26209	236	9	butter	butter	NN
26209	236	10	and	and	CC
26209	236	11	bake	bake	VB
26209	236	12	thirty	thirty	CD
26209	236	13	-	-	HYPH
26209	236	14	five	five	CD
26209	236	15	to	to	TO
26209	236	16	forty	forty	CD
26209	236	17	minutes	minute	NNS
26209	236	18	.	.	.
26209	237	1	CORN	corn	NN
26209	237	2	BATTER	BATTER	NNP
26209	237	3	BREAD	bread	NN
26209	237	4	.	.	.
26209	238	1	Pour	pour	VB
26209	238	2	a	a	DT
26209	238	3	pint	pint	NN
26209	238	4	of	of	IN
26209	238	5	boiling	boil	VBG
26209	238	6	milk	milk	NN
26209	238	7	over	over	IN
26209	238	8	four	four	CD
26209	238	9	heaping	heap	VBG
26209	238	10	tablespoonfuls	tablespoonful	NNS
26209	238	11	of	of	IN
26209	238	12	yellow	yellow	JJ
26209	238	13	corn	corn	NN
26209	238	14	meal	meal	NN
26209	238	15	,	,	,
26209	238	16	add	add	VB
26209	238	17	a	a	DT
26209	238	18	heaping	heaping	NN
26209	238	19	teaspoonful	teaspoonful	JJ
26209	238	20	of	of	IN
26209	238	21	butter	butter	NN
26209	238	22	,	,	,
26209	238	23	a	a	DT
26209	238	24	heaping	heap	VBG
26209	238	25	teaspoonful	teaspoonful	JJ
26209	238	26	of	of	IN
26209	238	27	sugar	sugar	NN
26209	238	28	,	,	,
26209	238	29	and	and	CC
26209	238	30	a	a	DT
26209	238	31	little	little	JJ
26209	238	32	salt	salt	NN
26209	238	33	.	.	.
26209	239	1	Beat	beat	VB
26209	239	2	the	the	DT
26209	239	3	yolks	yolk	NNS
26209	239	4	of	of	IN
26209	239	5	three	three	CD
26209	239	6	eggs	egg	NNS
26209	239	7	to	to	IN
26209	239	8	a	a	DT
26209	239	9	cream	cream	NN
26209	239	10	and	and	CC
26209	239	11	add	add	VB
26209	239	12	to	to	IN
26209	239	13	the	the	DT
26209	239	14	batter	batter	NN
26209	239	15	,	,	,
26209	239	16	then	then	RB
26209	239	17	the	the	DT
26209	239	18	whites	white	NNS
26209	239	19	of	of	IN
26209	239	20	three	three	CD
26209	239	21	eggs	egg	NNS
26209	239	22	beaten	beat	VBN
26209	239	23	to	to	IN
26209	239	24	a	a	DT
26209	239	25	stiff	stiff	JJ
26209	239	26	froth	froth	NN
26209	239	27	.	.	.
26209	240	1	Butter	butter	VB
26209	240	2	a	a	DT
26209	240	3	pudding	pudding	JJ
26209	240	4	dish	dish	NN
26209	240	5	,	,	,
26209	240	6	turn	turn	VB
26209	240	7	the	the	DT
26209	240	8	mixture	mixture	NN
26209	240	9	into	into	IN
26209	240	10	it	-PRON-	PRP
26209	240	11	and	and	CC
26209	240	12	bake	bake	VB
26209	240	13	from	from	IN
26209	240	14	twenty	twenty	CD
26209	240	15	-	-	HYPH
26209	240	16	five	five	CD
26209	240	17	to	to	TO
26209	240	18	thirty	thirty	CD
26209	240	19	minutes	minute	NNS
26209	240	20	.	.	.
26209	241	1	Serve	serve	VB
26209	241	2	immediately	immediately	RB
26209	241	3	in	in	IN
26209	241	4	the	the	DT
26209	241	5	dish	dish	NN
26209	241	6	in	in	IN
26209	241	7	which	which	WDT
26209	241	8	it	-PRON-	PRP
26209	241	9	is	be	VBZ
26209	241	10	baked	baked	JJ
26209	241	11	.	.	.
26209	242	1	CORN	CORN	NNS
26209	242	2	BREAD	BREAD	NNS
26209	242	3	.	.	.
26209	243	1	Put	put	VB
26209	243	2	half	half	PDT
26209	243	3	a	a	DT
26209	243	4	pint	pint	NN
26209	243	5	of	of	IN
26209	243	6	yellow	yellow	JJ
26209	243	7	corn	corn	NN
26209	243	8	meal	meal	NN
26209	243	9	in	in	IN
26209	243	10	a	a	DT
26209	243	11	mixing	mix	VBG
26209	243	12	bowl	bowl	NN
26209	243	13	,	,	,
26209	243	14	pour	pour	VB
26209	243	15	over	over	IN
26209	243	16	it	-PRON-	PRP
26209	243	17	one	one	CD
26209	243	18	pint	pint	NN
26209	243	19	of	of	IN
26209	243	20	rich	rich	JJ
26209	243	21	,	,	,
26209	243	22	sweet	sweet	JJ
26209	243	23	milk	milk	NN
26209	243	24	.	.	.
26209	244	1	When	when	WRB
26209	244	2	cold	cold	JJ
26209	244	3	add	add	VBP
26209	244	4	two	two	CD
26209	244	5	tablespoonfuls	tablespoonful	NNS
26209	244	6	of	of	IN
26209	244	7	melted	melted	JJ
26209	244	8	butter	butter	NN
26209	244	9	,	,	,
26209	244	10	half	half	PDT
26209	244	11	a	a	DT
26209	244	12	teaspoonful	teaspoonful	NN
26209	244	13	of	of	IN
26209	244	14	salt	salt	NN
26209	244	15	,	,	,
26209	244	16	one	one	CD
26209	244	17	teaspoonful	teaspoonful	NN
26209	244	18	of	of	IN
26209	244	19	sugar	sugar	NN
26209	244	20	and	and	CC
26209	244	21	four	four	CD
26209	244	22	eggs	egg	NNS
26209	244	23	beaten	beat	VBN
26209	244	24	separately	separately	RB
26209	244	25	,	,	,
26209	244	26	the	the	DT
26209	244	27	whites	white	NNS
26209	244	28	beaten	beat	VBN
26209	244	29	to	to	IN
26209	244	30	a	a	DT
26209	244	31	stiff	stiff	JJ
26209	244	32	froth	froth	NN
26209	244	33	and	and	CC
26209	244	34	added	add	VBD
26209	244	35	at	at	IN
26209	244	36	the	the	DT
26209	244	37	last	last	JJ
26209	244	38	.	.	.
26209	245	1	Pour	pour	VB
26209	245	2	into	into	IN
26209	245	3	a	a	DT
26209	245	4	well	well	RB
26209	245	5	-	-	HYPH
26209	245	6	buttered	butter	VBN
26209	245	7	shallow	shallow	NN
26209	245	8	pan	pan	NN
26209	245	9	and	and	CC
26209	245	10	bake	bake	VB
26209	245	11	about	about	RP
26209	245	12	half	half	PDT
26209	245	13	an	an	DT
26209	245	14	hour	hour	NN
26209	245	15	in	in	IN
26209	245	16	a	a	DT
26209	245	17	good	good	JJ
26209	245	18	oven	oven	NN
26209	245	19	.	.	.
26209	246	1	CORN	CORN	NNP
26209	246	2	GRIDDLE	GRIDDLE	NNP
26209	246	3	CAKES	CAKES	NNP
26209	246	4	.	.	.
26209	247	1	One	one	CD
26209	247	2	cup	cup	NN
26209	247	3	of	of	IN
26209	247	4	yellow	yellow	JJ
26209	247	5	corn	corn	NN
26209	247	6	meal	meal	NN
26209	247	7	in	in	IN
26209	247	8	a	a	DT
26209	247	9	mixing	mix	VBG
26209	247	10	bowl	bowl	NN
26209	247	11	,	,	,
26209	247	12	pour	pour	VB
26209	247	13	over	over	IN
26209	247	14	it	-PRON-	PRP
26209	247	15	three	three	CD
26209	247	16	cups	cup	NNS
26209	247	17	of	of	IN
26209	247	18	boiling	boil	VBG
26209	247	19	milk	milk	NN
26209	247	20	.	.	.
26209	248	1	When	when	WRB
26209	248	2	cold	cold	JJ
26209	248	3	add	add	VBP
26209	248	4	two	two	CD
26209	248	5	tablespoonfuls	tablespoonful	NNS
26209	248	6	of	of	IN
26209	248	7	melted	melted	JJ
26209	248	8	butter	butter	NN
26209	248	9	,	,	,
26209	248	10	two	two	CD
26209	248	11	teaspoonfuls	teaspoonful	NNS
26209	248	12	of	of	IN
26209	248	13	sugar	sugar	NN
26209	248	14	,	,	,
26209	248	15	one	one	CD
26209	248	16	teaspoonful	teaspoonful	NN
26209	248	17	of	of	IN
26209	248	18	salt	salt	NN
26209	248	19	.	.	.
26209	249	1	Sift	sift	VB
26209	249	2	one	one	CD
26209	249	3	teaspoonful	teaspoonful	NN
26209	249	4	of	of	IN
26209	249	5	cream	cream	NN
26209	249	6	of	of	IN
26209	249	7	tartar	tartar	NN
26209	249	8	and	and	CC
26209	249	9	half	half	PDT
26209	249	10	a	a	DT
26209	249	11	teaspoonful	teaspoonful	NN
26209	249	12	of	of	IN
26209	249	13	soda	soda	NN
26209	249	14	with	with	IN
26209	249	15	half	half	PDT
26209	249	16	a	a	DT
26209	249	17	cup	cup	NN
26209	249	18	of	of	IN
26209	249	19	white	white	JJ
26209	249	20	flour	flour	NN
26209	249	21	,	,	,
26209	249	22	add	add	VB
26209	249	23	to	to	IN
26209	249	24	the	the	DT
26209	249	25	batter	batter	NN
26209	249	26	and	and	CC
26209	249	27	at	at	IN
26209	249	28	the	the	DT
26209	249	29	last	last	JJ
26209	249	30	mix	mix	NN
26209	249	31	in	in	IN
26209	249	32	two	two	CD
26209	249	33	well	well	RB
26209	249	34	-	-	HYPH
26209	249	35	beaten	beat	VBN
26209	249	36	eggs	egg	NNS
26209	249	37	.	.	.
26209	250	1	WHITE	WHITE	NNP
26209	250	2	BREAD	BREAD	NNP
26209	250	3	GRIDDLE	GRIDDLE	NNP
26209	250	4	CAKES	CAKES	NNP
26209	250	5	.	.	.
26209	251	1	Chop	chop	VB
26209	251	2	as	as	IN
26209	251	3	much	much	JJ
26209	251	4	stale	stale	JJ
26209	251	5	bread	bread	NN
26209	251	6	as	as	IN
26209	251	7	will	will	MD
26209	251	8	measure	measure	VB
26209	251	9	two	two	CD
26209	251	10	cupfuls	cupful	NNS
26209	251	11	,	,	,
26209	251	12	put	put	VBD
26209	251	13	it	-PRON-	PRP
26209	251	14	into	into	IN
26209	251	15	a	a	DT
26209	251	16	bowl	bowl	NN
26209	251	17	and	and	CC
26209	251	18	pour	pour	VB
26209	251	19	over	over	IN
26209	251	20	it	-PRON-	PRP
26209	251	21	a	a	DT
26209	251	22	cupful	cupful	NN
26209	251	23	of	of	IN
26209	251	24	sweet	sweet	JJ
26209	251	25	,	,	,
26209	251	26	rich	rich	JJ
26209	251	27	milk	milk	NN
26209	251	28	,	,	,
26209	251	29	let	let	VB
26209	251	30	it	-PRON-	PRP
26209	251	31	soak	soak	VB
26209	251	32	for	for	IN
26209	251	33	an	an	DT
26209	251	34	hour	hour	NN
26209	251	35	.	.	.
26209	252	1	When	when	WRB
26209	252	2	ready	ready	JJ
26209	252	3	to	to	TO
26209	252	4	bake	bake	VB
26209	252	5	the	the	DT
26209	252	6	cakes	cake	NNS
26209	252	7	,	,	,
26209	252	8	mash	mash	VB
26209	252	9	the	the	DT
26209	252	10	bread	bread	NN
26209	252	11	in	in	IN
26209	252	12	the	the	DT
26209	252	13	milk	milk	NN
26209	252	14	with	with	IN
26209	252	15	a	a	DT
26209	252	16	wooden	wooden	JJ
26209	252	17	spoon	spoon	NN
26209	252	18	,	,	,
26209	252	19	add	add	VB
26209	252	20	a	a	DT
26209	252	21	heaping	heaping	NN
26209	252	22	teaspoonful	teaspoonful	JJ
26209	252	23	of	of	IN
26209	252	24	sugar	sugar	NN
26209	252	25	,	,	,
26209	252	26	a	a	DT
26209	252	27	teaspoonful	teaspoonful	NN
26209	252	28	of	of	IN
26209	252	29	salt	salt	NN
26209	252	30	,	,	,
26209	252	31	two	two	CD
26209	252	32	tablespoonfuls	tablespoonful	NNS
26209	252	33	of	of	IN
26209	252	34	melted	melted	JJ
26209	252	35	butter	butter	NN
26209	252	36	,	,	,
26209	252	37	two	two	CD
26209	252	38	well	well	RB
26209	252	39	-	-	HYPH
26209	252	40	beaten	beat	VBN
26209	252	41	eggs	egg	NNS
26209	252	42	,	,	,
26209	252	43	sift	sift	VB
26209	252	44	into	into	IN
26209	252	45	the	the	DT
26209	252	46	mixture	mixture	NN
26209	252	47	a	a	DT
26209	252	48	cupful	cupful	NN
26209	252	49	of	of	IN
26209	252	50	white	white	JJ
26209	252	51	flour	flour	NN
26209	252	52	and	and	CC
26209	252	53	an	an	DT
26209	252	54	even	even	RB
26209	252	55	teaspoonful	teaspoonful	JJ
26209	252	56	of	of	IN
26209	252	57	soda	soda	NN
26209	252	58	,	,	,
26209	252	59	stir	stir	VB
26209	252	60	well	well	RB
26209	252	61	together	together	RB
26209	252	62	,	,	,
26209	252	63	then	then	RB
26209	252	64	add	add	VB
26209	252	65	a	a	DT
26209	252	66	cupful	cupful	NN
26209	252	67	of	of	IN
26209	252	68	sour	sour	JJ
26209	252	69	milk	milk	NN
26209	252	70	and	and	CC
26209	252	71	bake	bake	VB
26209	252	72	on	on	IN
26209	252	73	a	a	DT
26209	252	74	griddle	griddle	NN
26209	252	75	.	.	.
26209	253	1	BOSTON	BOSTON	NNP
26209	253	2	BROWN	BROWN	NNP
26209	253	3	BREAD	BREAD	NNP
26209	253	4	GRIDDLE	GRIDDLE	NNP
26209	253	5	CAKES	CAKES	NNP
26209	253	6	.	.	.
26209	254	1	Crumble	crumble	JJ
26209	254	2	enough	enough	JJ
26209	254	3	Boston	Boston	NNP
26209	254	4	brown	brown	JJ
26209	254	5	bread	bread	NN
26209	254	6	to	to	TO
26209	254	7	make	make	VB
26209	254	8	two	two	CD
26209	254	9	cupfuls	cupful	NNS
26209	254	10	,	,	,
26209	254	11	pour	pour	VBP
26209	254	12	over	over	IN
26209	254	13	it	-PRON-	PRP
26209	254	14	a	a	DT
26209	254	15	cup	cup	NN
26209	254	16	of	of	IN
26209	254	17	sweet	sweet	JJ
26209	254	18	milk	milk	NN
26209	254	19	,	,	,
26209	254	20	soak	soak	VB
26209	254	21	an	an	DT
26209	254	22	hour	hour	NN
26209	254	23	.	.	.
26209	255	1	Then	then	RB
26209	255	2	mash	mash	NN
26209	255	3	fine	fine	RB
26209	255	4	in	in	IN
26209	255	5	the	the	DT
26209	255	6	milk	milk	NN
26209	255	7	,	,	,
26209	255	8	add	add	VB
26209	255	9	two	two	CD
26209	255	10	tablespoonfuls	tablespoonful	NNS
26209	255	11	of	of	IN
26209	255	12	melted	melted	JJ
26209	255	13	butter	butter	NN
26209	255	14	,	,	,
26209	255	15	an	an	DT
26209	255	16	even	even	RB
26209	255	17	teaspoonful	teaspoonful	JJ
26209	255	18	of	of	IN
26209	255	19	salt	salt	NN
26209	255	20	,	,	,
26209	255	21	two	two	CD
26209	255	22	well	well	RB
26209	255	23	-	-	HYPH
26209	255	24	beaten	beat	VBN
26209	255	25	eggs	egg	NNS
26209	255	26	,	,	,
26209	255	27	and	and	CC
26209	255	28	sift	sift	VB
26209	255	29	into	into	IN
26209	255	30	the	the	DT
26209	255	31	mixture	mixture	NN
26209	255	32	a	a	DT
26209	255	33	cupful	cupful	NN
26209	255	34	of	of	IN
26209	255	35	white	white	JJ
26209	255	36	flour	flour	NN
26209	255	37	and	and	CC
26209	255	38	a	a	DT
26209	255	39	heaping	heap	VBG
26209	255	40	teaspoonful	teaspoonful	JJ
26209	255	41	of	of	IN
26209	255	42	baking	bake	VBG
26209	255	43	powder	powder	NN
26209	255	44	,	,	,
26209	255	45	beat	beat	VBD
26209	255	46	well	well	RB
26209	255	47	;	;	:
26209	255	48	then	then	RB
26209	255	49	add	add	VB
26209	255	50	a	a	DT
26209	255	51	scant	scant	JJ
26209	255	52	half	half	NN
26209	255	53	cup	cup	NN
26209	255	54	of	of	IN
26209	255	55	milk	milk	NN
26209	255	56	and	and	CC
26209	255	57	bake	bake	NN
26209	255	58	as	as	IN
26209	255	59	other	other	JJ
26209	255	60	griddle	griddle	NN
26209	255	61	cakes	cake	NNS
26209	255	62	.	.	.
26209	256	1	WAFFLES	waffles	UH
26209	256	2	.	.	.
26209	257	1	Put	put	VB
26209	257	2	a	a	DT
26209	257	3	quart	quart	NN
26209	257	4	of	of	IN
26209	257	5	milk	milk	NN
26209	257	6	to	to	IN
26209	257	7	warm	warm	JJ
26209	257	8	,	,	,
26209	257	9	melt	melt	VB
26209	257	10	a	a	DT
26209	257	11	quarter	quarter	NN
26209	257	12	of	of	IN
26209	257	13	a	a	DT
26209	257	14	pound	pound	NN
26209	257	15	of	of	IN
26209	257	16	butter	butter	NN
26209	257	17	in	in	IN
26209	257	18	it	-PRON-	PRP
26209	257	19	and	and	CC
26209	257	20	stir	stir	VB
26209	257	21	in	in	IN
26209	257	22	a	a	DT
26209	257	23	teaspoonful	teaspoonful	NN
26209	257	24	of	of	IN
26209	257	25	salt	salt	NN
26209	257	26	.	.	.
26209	258	1	When	when	WRB
26209	258	2	cold	cold	JJ
26209	258	3	add	add	VBP
26209	258	4	a	a	DT
26209	258	5	pint	pint	NN
26209	258	6	of	of	IN
26209	258	7	sifted	sift	VBN
26209	258	8	flour	flour	NN
26209	258	9	,	,	,
26209	258	10	four	four	CD
26209	258	11	eggs	egg	NNS
26209	258	12	,	,	,
26209	258	13	the	the	DT
26209	258	14	whites	white	NNS
26209	258	15	and	and	CC
26209	258	16	yolks	yolk	NNS
26209	258	17	beaten	beat	VBN
26209	258	18	separately	separately	RB
26209	258	19	,	,	,
26209	258	20	and	and	CC
26209	258	21	just	just	RB
26209	258	22	before	before	IN
26209	258	23	baking	baking	NN
26209	258	24	stir	stir	VBP
26209	258	25	in	in	IN
26209	258	26	two	two	CD
26209	258	27	teaspoonfuls	teaspoonful	NNS
26209	258	28	of	of	IN
26209	258	29	baking	baking	NN
26209	258	30	powder	powder	NN
26209	258	31	.	.	.
26209	259	1	EPICUREAN	EPICUREAN	NNP
26209	259	2	ROLLS	ROLLS	NNP
26209	259	3	.	.	.
26209	260	1	Boil	Boil	NNP
26209	260	2	several	several	JJ
26209	260	3	potatoes	potato	NNS
26209	260	4	and	and	CC
26209	260	5	put	put	VBD
26209	260	6	them	-PRON-	PRP
26209	260	7	through	through	IN
26209	260	8	a	a	DT
26209	260	9	vegetable	vegetable	JJ
26209	260	10	press	press	NN
26209	260	11	or	or	CC
26209	260	12	else	else	RB
26209	260	13	grate	grate	VB
26209	260	14	them	-PRON-	PRP
26209	260	15	,	,	,
26209	260	16	measure	measure	VB
26209	260	17	one	one	CD
26209	260	18	cupful	cupful	NN
26209	260	19	,	,	,
26209	260	20	one	one	CD
26209	260	21	tablespoonful	tablespoonful	NN
26209	260	22	of	of	IN
26209	260	23	sugar	sugar	NN
26209	260	24	,	,	,
26209	260	25	half	half	PDT
26209	260	26	a	a	DT
26209	260	27	yeast	yeast	NN
26209	260	28	cake	cake	NN
26209	260	29	dissolved	dissolve	VBN
26209	260	30	in	in	IN
26209	260	31	half	half	PDT
26209	260	32	a	a	DT
26209	260	33	cup	cup	NN
26209	260	34	of	of	IN
26209	260	35	tepid	tepid	NN
26209	260	36	water	water	NN
26209	260	37	,	,	,
26209	260	38	half	half	PDT
26209	260	39	a	a	DT
26209	260	40	pint	pint	NN
26209	260	41	of	of	IN
26209	260	42	milk	milk	NN
26209	260	43	,	,	,
26209	260	44	half	half	PDT
26209	260	45	a	a	DT
26209	260	46	cup	cup	NN
26209	260	47	of	of	IN
26209	260	48	butter	butter	NN
26209	260	49	,	,	,
26209	260	50	one	one	CD
26209	260	51	egg	egg	NN
26209	260	52	beaten	beat	VBN
26209	260	53	separately	separately	RB
26209	260	54	,	,	,
26209	260	55	half	half	PDT
26209	260	56	a	a	DT
26209	260	57	teaspoonful	teaspoonful	NN
26209	260	58	of	of	IN
26209	260	59	salt	salt	NN
26209	260	60	,	,	,
26209	260	61	and	and	CC
26209	260	62	flour	flour	NN
26209	260	63	enough	enough	RB
26209	260	64	to	to	TO
26209	260	65	make	make	VB
26209	260	66	a	a	DT
26209	260	67	soft	soft	JJ
26209	260	68	dough	dough	NN
26209	260	69	.	.	.
26209	261	1	Set	Set	VBN
26209	261	2	to	to	TO
26209	261	3	rise	rise	VB
26209	261	4	at	at	IN
26209	261	5	night	night	NN
26209	261	6	.	.	.
26209	262	1	Pour	pour	VB
26209	262	2	a	a	DT
26209	262	3	third	third	NN
26209	262	4	of	of	IN
26209	262	5	a	a	DT
26209	262	6	cup	cup	NN
26209	262	7	of	of	IN
26209	262	8	boiling	boil	VBG
26209	262	9	water	water	NN
26209	262	10	over	over	IN
26209	262	11	the	the	DT
26209	262	12	potato	potato	NN
26209	262	13	,	,	,
26209	262	14	salt	salt	NN
26209	262	15	and	and	CC
26209	262	16	sugar	sugar	NN
26209	262	17	.	.	.
26209	263	1	Beat	beat	VB
26209	263	2	smooth	smooth	VB
26209	263	3	,	,	,
26209	263	4	and	and	CC
26209	263	5	when	when	WRB
26209	263	6	tepid	tepid	NNP
26209	263	7	add	add	VBP
26209	263	8	the	the	DT
26209	263	9	yeast	yeast	NN
26209	263	10	,	,	,
26209	263	11	cover	cover	VB
26209	263	12	and	and	CC
26209	263	13	set	set	VB
26209	263	14	away	away	RB
26209	263	15	to	to	TO
26209	263	16	rise	rise	VB
26209	263	17	.	.	.
26209	264	1	In	in	IN
26209	264	2	the	the	DT
26209	264	3	morning	morning	NN
26209	264	4	bring	bring	VB
26209	264	5	the	the	DT
26209	264	6	milk	milk	NN
26209	264	7	to	to	IN
26209	264	8	a	a	DT
26209	264	9	boil	boil	NN
26209	264	10	,	,	,
26209	264	11	and	and	CC
26209	264	12	melt	melt	VB
26209	264	13	the	the	DT
26209	264	14	butter	butter	NN
26209	264	15	in	in	IN
26209	264	16	it	-PRON-	PRP
26209	264	17	;	;	:
26209	264	18	when	when	WRB
26209	264	19	cool	cool	JJ
26209	264	20	enough	enough	RB
26209	264	21	add	add	VBP
26209	264	22	the	the	DT
26209	264	23	beaten	beat	VBN
26209	264	24	yolk	yolk	NNP
26209	264	25	and	and	CC
26209	264	26	stir	stir	VB
26209	264	27	all	all	DT
26209	264	28	into	into	IN
26209	264	29	the	the	DT
26209	264	30	potato	potato	NN
26209	264	31	sponge	sponge	NN
26209	264	32	,	,	,
26209	264	33	beat	beat	VBD
26209	264	34	the	the	DT
26209	264	35	white	white	NN
26209	264	36	of	of	IN
26209	264	37	egg	egg	NN
26209	264	38	to	to	IN
26209	264	39	a	a	DT
26209	264	40	stiff	stiff	JJ
26209	264	41	froth	froth	NN
26209	264	42	and	and	CC
26209	264	43	add	add	VB
26209	264	44	to	to	IN
26209	264	45	the	the	DT
26209	264	46	other	other	JJ
26209	264	47	ingredients	ingredient	NNS
26209	264	48	,	,	,
26209	264	49	with	with	IN
26209	264	50	flour	flour	NN
26209	264	51	enough	enough	RB
26209	264	52	to	to	TO
26209	264	53	make	make	VB
26209	264	54	a	a	DT
26209	264	55	soft	soft	JJ
26209	264	56	dough	dough	NN
26209	264	57	;	;	:
26209	264	58	knead	knead	VB
26209	264	59	well	well	RB
26209	264	60	and	and	CC
26209	264	61	let	let	VB
26209	264	62	it	-PRON-	PRP
26209	264	63	rise	rise	VB
26209	264	64	again	again	RB
26209	264	65	;	;	:
26209	264	66	when	when	WRB
26209	264	67	very	very	RB
26209	264	68	light	light	JJ
26209	264	69	roll	roll	VBP
26209	264	70	out	out	RP
26209	264	71	about	about	IN
26209	264	72	half	half	PDT
26209	264	73	an	an	DT
26209	264	74	inch	inch	NN
26209	264	75	thick	thick	JJ
26209	264	76	,	,	,
26209	264	77	cut	cut	VBN
26209	264	78	with	with	IN
26209	264	79	a	a	DT
26209	264	80	round	round	JJ
26209	264	81	biscuit	biscuit	NN
26209	264	82	-	-	HYPH
26209	264	83	cutter	cutter	NN
26209	264	84	,	,	,
26209	264	85	prick	prick	VB
26209	264	86	them	-PRON-	PRP
26209	264	87	with	with	IN
26209	264	88	a	a	DT
26209	264	89	fork	fork	NN
26209	264	90	,	,	,
26209	264	91	put	put	VBN
26209	264	92	in	in	IN
26209	264	93	pans	pan	NNS
26209	264	94	for	for	IN
26209	264	95	a	a	DT
26209	264	96	short	short	JJ
26209	264	97	time	time	NN
26209	264	98	to	to	TO
26209	264	99	rise	rise	VB
26209	264	100	and	and	CC
26209	264	101	bake	bake	VB
26209	264	102	from	from	IN
26209	264	103	fifteen	fifteen	CD
26209	264	104	to	to	TO
26209	264	105	twenty	twenty	CD
26209	264	106	minutes	minute	NNS
26209	264	107	.	.	.
26209	265	1	The	the	DT
26209	265	2	most	most	RBS
26209	265	3	delicate	delicate	JJ
26209	265	4	and	and	CC
26209	265	5	delicious	delicious	JJ
26209	265	6	of	of	IN
26209	265	7	rolls	roll	NNS
26209	265	8	.	.	.
26209	266	1	BREAD	bread	NN
26209	266	2	FROM	from	IN
26209	266	3	RUMMER	rummer	NN
26209	266	4	FLOUR	flour	NN
26209	266	5	.	.	.
26209	267	1	Two	two	CD
26209	267	2	quarts	quart	NNS
26209	267	3	of	of	IN
26209	267	4	improved	improve	VBN
26209	267	5	Graham	Graham	NNP
26209	267	6	flour	flour	NN
26209	267	7	,	,	,
26209	267	8	half	half	PDT
26209	267	9	a	a	DT
26209	267	10	pint	pint	NN
26209	267	11	of	of	IN
26209	267	12	boiling	boil	VBG
26209	267	13	water	water	NN
26209	267	14	,	,	,
26209	267	15	half	half	PDT
26209	267	16	a	a	DT
26209	267	17	pint	pint	NN
26209	267	18	of	of	IN
26209	267	19	lukewarm	lukewarm	JJ
26209	267	20	water	water	NN
26209	267	21	,	,	,
26209	267	22	one	one	CD
26209	267	23	-	-	HYPH
26209	267	24	fourth	fourth	NN
26209	267	25	of	of	IN
26209	267	26	a	a	DT
26209	267	27	yeast	yeast	NN
26209	267	28	cake	cake	NN
26209	267	29	dissolved	dissolve	VBN
26209	267	30	in	in	IN
26209	267	31	half	half	PDT
26209	267	32	a	a	DT
26209	267	33	pint	pint	NN
26209	267	34	of	of	IN
26209	267	35	lukewarm	lukewarm	JJ
26209	267	36	water	water	NN
26209	267	37	,	,	,
26209	267	38	one	one	CD
26209	267	39	tablespoonful	tablespoonful	NN
26209	267	40	of	of	IN
26209	267	41	granulated	granulate	VBN
26209	267	42	sugar	sugar	NN
26209	267	43	added	add	VBD
26209	267	44	when	when	WRB
26209	267	45	kneading	knead	VBG
26209	267	46	the	the	DT
26209	267	47	dough	dough	NN
26209	267	48	,	,	,
26209	267	49	one	one	CD
26209	267	50	teaspoonful	teaspoonful	NN
26209	267	51	of	of	IN
26209	267	52	salt	salt	NN
26209	267	53	.	.	.
26209	268	1	Put	put	VB
26209	268	2	the	the	DT
26209	268	3	salt	salt	NN
26209	268	4	in	in	IN
26209	268	5	the	the	DT
26209	268	6	flour	flour	NN
26209	268	7	,	,	,
26209	268	8	make	make	VB
26209	268	9	a	a	DT
26209	268	10	hole	hole	NN
26209	268	11	,	,	,
26209	268	12	pour	pour	VB
26209	268	13	in	in	IN
26209	268	14	the	the	DT
26209	268	15	boiling	boiling	NN
26209	268	16	water	water	NN
26209	268	17	,	,	,
26209	268	18	then	then	RB
26209	268	19	the	the	DT
26209	268	20	lukewarm	lukewarm	JJ
26209	268	21	water	water	NN
26209	268	22	,	,	,
26209	268	23	and	and	CC
26209	268	24	last	last	JJ
26209	268	25	the	the	DT
26209	268	26	yeast	yeast	NN
26209	268	27	.	.	.
26209	269	1	Knead	knead	NN
26209	269	2	well	well	RB
26209	269	3	at	at	IN
26209	269	4	night	night	NN
26209	269	5	at	at	IN
26209	269	6	least	least	JJS
26209	269	7	fifteen	fifteen	CD
26209	269	8	minutes	minute	NNS
26209	269	9	,	,	,
26209	269	10	set	set	VBN
26209	269	11	to	to	TO
26209	269	12	rise	rise	VB
26209	269	13	.	.	.
26209	270	1	In	in	IN
26209	270	2	the	the	DT
26209	270	3	morning	morning	NN
26209	270	4	mould	mould	NN
26209	270	5	into	into	IN
26209	270	6	loaves	loaf	NNS
26209	270	7	,	,	,
26209	270	8	let	let	VB
26209	270	9	it	-PRON-	PRP
26209	270	10	rise	rise	VB
26209	270	11	until	until	IN
26209	270	12	very	very	RB
26209	270	13	light	light	NN
26209	270	14	and	and	CC
26209	270	15	bake	bake	VBP
26209	270	16	until	until	IN
26209	270	17	well	well	RB
26209	270	18	done	do	VBN
26209	270	19	.	.	.
26209	271	1	BISCUITS	biscuit	NNS
26209	271	2	OF	of	IN
26209	271	3	KERNEL	KERNEL	NNP
26209	271	4	OR	or	CC
26209	271	5	GRAHAM	GRAHAM	NNP
26209	271	6	FLOUR	FLOUR	NNP
26209	271	7	.	.	.
26209	272	1	Follow	follow	VB
26209	272	2	the	the	DT
26209	272	3	recipe	recipe	NN
26209	272	4	for	for	IN
26209	272	5	baking	bake	VBG
26209	272	6	powder	powder	NN
26209	272	7	biscuits	biscuit	NNS
26209	272	8	,	,	,
26209	272	9	using	use	VBG
26209	272	10	kernel	kernel	NN
26209	272	11	or	or	CC
26209	272	12	Graham	Graham	NNP
26209	272	13	flour	flour	NN
26209	272	14	instead	instead	RB
26209	272	15	of	of	IN
26209	272	16	white	white	JJ
26209	272	17	flour	flour	NN
26209	272	18	.	.	.
26209	273	1	If	if	IN
26209	273	2	Graham	Graham	NNP
26209	273	3	is	be	VBZ
26209	273	4	used	use	VBN
26209	273	5	sift	sift	NN
26209	273	6	twice	twice	RB
26209	273	7	before	before	IN
26209	273	8	adding	add	VBG
26209	273	9	the	the	DT
26209	273	10	baking	baking	NN
26209	273	11	powder	powder	NN
26209	273	12	.	.	.
26209	274	1	Roll	roll	VB
26209	274	2	thin	thin	JJ
26209	274	3	,	,	,
26209	274	4	cut	cut	VBN
26209	274	5	with	with	IN
26209	274	6	a	a	DT
26209	274	7	biscuit	biscuit	NN
26209	274	8	-	-	HYPH
26209	274	9	cutter	cutter	NN
26209	274	10	,	,	,
26209	274	11	prick	prick	VB
26209	274	12	with	with	IN
26209	274	13	a	a	DT
26209	274	14	fork	fork	NN
26209	274	15	and	and	CC
26209	274	16	bake	bake	VB
26209	274	17	in	in	RP
26209	274	18	a	a	DT
26209	274	19	quick	quick	JJ
26209	274	20	oven	oven	NN
26209	274	21	.	.	.
26209	275	1	Eggs	egg	NNS
26209	275	2	.	.	.
26209	276	1	TO	to	IN
26209	276	2	SOFT	SOFT	NNP
26209	276	3	BOIL	BOIL	NNP
26209	276	4	EGGS	EGGS	NNP
26209	276	5	.	.	.
26209	277	1	Cover	cover	VB
26209	277	2	the	the	DT
26209	277	3	eggs	egg	NNS
26209	277	4	with	with	IN
26209	277	5	cold	cold	JJ
26209	277	6	water	water	NN
26209	277	7	in	in	IN
26209	277	8	a	a	DT
26209	277	9	saucepan	saucepan	NN
26209	277	10	,	,	,
26209	277	11	place	place	NN
26209	277	12	over	over	IN
26209	277	13	the	the	DT
26209	277	14	fire	fire	NN
26209	277	15	,	,	,
26209	277	16	and	and	CC
26209	277	17	when	when	WRB
26209	277	18	the	the	DT
26209	277	19	water	water	NN
26209	277	20	comes	come	VBZ
26209	277	21	to	to	IN
26209	277	22	the	the	DT
26209	277	23	boiling	boiling	NN
26209	277	24	point	point	NN
26209	277	25	the	the	DT
26209	277	26	eggs	egg	NNS
26209	277	27	are	be	VBP
26209	277	28	perfectly	perfectly	RB
26209	277	29	cooked	cook	VBN
26209	277	30	;	;	:
26209	277	31	remove	remove	VB
26209	277	32	at	at	RB
26209	277	33	once	once	RB
26209	277	34	and	and	CC
26209	277	35	serve	serve	VB
26209	277	36	.	.	.
26209	278	1	TO	to	IN
26209	278	2	HARD	HARD	NNP
26209	278	3	BOIL	BOIL	NNP
26209	278	4	EGGS	EGGS	NNP
26209	278	5	.	.	.
26209	279	1	Put	put	VB
26209	279	2	the	the	DT
26209	279	3	eggs	egg	NNS
26209	279	4	in	in	IN
26209	279	5	boiling	boil	VBG
26209	279	6	water	water	NN
26209	279	7	and	and	CC
26209	279	8	boil	boil	VB
26209	279	9	hard	hard	JJ
26209	279	10	for	for	IN
26209	279	11	ten	ten	CD
26209	279	12	minutes	minute	NNS
26209	279	13	,	,	,
26209	279	14	set	set	VBD
26209	279	15	them	-PRON-	PRP
26209	279	16	where	where	WRB
26209	279	17	they	-PRON-	PRP
26209	279	18	will	will	MD
26209	279	19	boil	boil	VB
26209	279	20	gently	gently	RB
26209	279	21	for	for	IN
26209	279	22	ten	ten	CD
26209	279	23	minutes	minute	NNS
26209	279	24	more	more	RBR
26209	279	25	,	,	,
26209	279	26	then	then	RB
26209	279	27	remove	remove	VB
26209	279	28	from	from	IN
26209	279	29	the	the	DT
26209	279	30	fire	fire	NN
26209	279	31	.	.	.
26209	280	1	Eggs	egg	NNS
26209	280	2	boiled	boil	VBN
26209	280	3	in	in	IN
26209	280	4	this	this	DT
26209	280	5	way	way	NN
26209	280	6	will	will	MD
26209	280	7	be	be	VB
26209	280	8	tender	tender	JJ
26209	280	9	and	and	CC
26209	280	10	digestible	digestible	JJ
26209	280	11	.	.	.
26209	281	1	EGGS	EGGS	NNP
26209	281	2	À	À	NNP
26209	281	3	LA	LA	NNP
26209	281	4	CRÊME	CRÊME	NNP
26209	281	5	.	.	.
26209	282	1	Boil	Boil	NNP
26209	282	2	twelve	twelve	CD
26209	282	3	eggs	egg	NNS
26209	282	4	fifteen	fifteen	CD
26209	282	5	minutes	minute	NNS
26209	282	6	.	.	.
26209	283	1	Line	line	VB
26209	283	2	a	a	DT
26209	283	3	dish	dish	NN
26209	283	4	with	with	IN
26209	283	5	very	very	RB
26209	283	6	thin	thin	JJ
26209	283	7	slices	slice	NNS
26209	283	8	of	of	IN
26209	283	9	bread	bread	NN
26209	283	10	and	and	CC
26209	283	11	fill	fill	VB
26209	283	12	with	with	IN
26209	283	13	layer	layer	NN
26209	283	14	of	of	IN
26209	283	15	eggs	egg	NNS
26209	283	16	cut	cut	VBN
26209	283	17	in	in	IN
26209	283	18	slices	slice	NNS
26209	283	19	,	,	,
26209	283	20	strewing	strew	VBG
26209	283	21	them	-PRON-	PRP
26209	283	22	with	with	IN
26209	283	23	a	a	DT
26209	283	24	little	little	JJ
26209	283	25	grated	grated	JJ
26209	283	26	bread	bread	NN
26209	283	27	,	,	,
26209	283	28	pepper	pepper	NN
26209	283	29	and	and	CC
26209	283	30	salt	salt	NN
26209	283	31	;	;	:
26209	283	32	rub	rub	VB
26209	283	33	a	a	DT
26209	283	34	quarter	quarter	NN
26209	283	35	of	of	IN
26209	283	36	a	a	DT
26209	283	37	pound	pound	NN
26209	283	38	of	of	IN
26209	283	39	butter	butter	NN
26209	283	40	with	with	IN
26209	283	41	two	two	CD
26209	283	42	tablespoonfuls	tablespoonful	NNS
26209	283	43	of	of	IN
26209	283	44	flour	flour	NN
26209	283	45	,	,	,
26209	283	46	put	put	VB
26209	283	47	it	-PRON-	PRP
26209	283	48	in	in	IN
26209	283	49	a	a	DT
26209	283	50	saucepan	saucepan	NN
26209	283	51	with	with	IN
26209	283	52	a	a	DT
26209	283	53	tablespoonful	tablespoonful	NN
26209	283	54	of	of	IN
26209	283	55	chopped	chop	VBN
26209	283	56	parsley	parsley	NN
26209	283	57	,	,	,
26209	283	58	a	a	DT
26209	283	59	little	little	JJ
26209	283	60	onion	onion	NN
26209	283	61	grated	grate	VBD
26209	283	62	,	,	,
26209	283	63	salt	salt	NN
26209	283	64	,	,	,
26209	283	65	pepper	pepper	NN
26209	283	66	and	and	CC
26209	283	67	half	half	PDT
26209	283	68	a	a	DT
26209	283	69	pint	pint	NN
26209	283	70	of	of	IN
26209	283	71	milk	milk	NN
26209	283	72	or	or	CC
26209	283	73	cream	cream	NN
26209	283	74	;	;	:
26209	283	75	when	when	WRB
26209	283	76	hot	hot	JJ
26209	283	77	pour	pour	NN
26209	283	78	over	over	IN
26209	283	79	the	the	DT
26209	283	80	eggs	egg	NNS
26209	283	81	;	;	:
26209	283	82	cover	cover	VB
26209	283	83	the	the	DT
26209	283	84	top	top	NN
26209	283	85	with	with	IN
26209	283	86	grated	grate	VBN
26209	283	87	bread	bread	NN
26209	283	88	crumbs	crumb	NNS
26209	283	89	and	and	CC
26209	283	90	put	put	VBD
26209	283	91	it	-PRON-	PRP
26209	283	92	in	in	IN
26209	283	93	the	the	DT
26209	283	94	oven	oven	NN
26209	283	95	,	,	,
26209	283	96	let	let	VB
26209	283	97	it	-PRON-	PRP
26209	283	98	heat	heat	VB
26209	283	99	thoroughly	thoroughly	RB
26209	283	100	and	and	CC
26209	283	101	brown	brown	NNP
26209	283	102	.	.	.
26209	284	1	EGGS	EGGS	NNP
26209	284	2	AU	AU	NNP
26209	284	3	GRATIN	GRATIN	NNP
26209	284	4	.	.	.
26209	285	1	Boil	Boil	NNP
26209	285	2	twelve	twelve	CD
26209	285	3	eggs	egg	NNS
26209	285	4	hard	hard	RB
26209	285	5	,	,	,
26209	285	6	shell	shell	JJ
26209	285	7	and	and	CC
26209	285	8	cut	cut	VBD
26209	285	9	them	-PRON-	PRP
26209	285	10	in	in	IN
26209	285	11	slices	slice	NNS
26209	285	12	and	and	CC
26209	285	13	lay	lie	VBD
26209	285	14	them	-PRON-	PRP
26209	285	15	in	in	IN
26209	285	16	a	a	DT
26209	285	17	deep	deep	JJ
26209	285	18	dish	dish	NN
26209	285	19	in	in	IN
26209	285	20	close	close	JJ
26209	285	21	circular	circular	JJ
26209	285	22	rows	row	NNS
26209	285	23	;	;	:
26209	285	24	make	make	VB
26209	285	25	a	a	DT
26209	285	26	sauce	sauce	NN
26209	285	27	of	of	IN
26209	285	28	a	a	DT
26209	285	29	tablespoonful	tablespoonful	NN
26209	285	30	of	of	IN
26209	285	31	butter	butter	NN
26209	285	32	,	,	,
26209	285	33	the	the	DT
26209	285	34	yolks	yolk	NNS
26209	285	35	of	of	IN
26209	285	36	four	four	CD
26209	285	37	eggs	egg	NNS
26209	285	38	,	,	,
26209	285	39	a	a	DT
26209	285	40	little	little	JJ
26209	285	41	grated	grated	JJ
26209	285	42	cheese	cheese	NN
26209	285	43	,	,	,
26209	285	44	and	and	CC
26209	285	45	half	half	PDT
26209	285	46	a	a	DT
26209	285	47	pint	pint	NN
26209	285	48	of	of	IN
26209	285	49	milk	milk	NN
26209	285	50	;	;	:
26209	285	51	stir	stir	VB
26209	285	52	this	this	DT
26209	285	53	over	over	IN
26209	285	54	the	the	DT
26209	285	55	fire	fire	NN
26209	285	56	until	until	IN
26209	285	57	it	-PRON-	PRP
26209	285	58	thickens	thicken	VBZ
26209	285	59	,	,	,
26209	285	60	pour	pour	VBP
26209	285	61	it	-PRON-	PRP
26209	285	62	over	over	IN
26209	285	63	the	the	DT
26209	285	64	eggs	egg	NNS
26209	285	65	,	,	,
26209	285	66	strew	strew	VBD
26209	285	67	some	some	DT
26209	285	68	bread	bread	NN
26209	285	69	crumbs	crumb	VBZ
26209	285	70	on	on	IN
26209	285	71	top	top	NN
26209	285	72	and	and	CC
26209	285	73	bake	bake	NN
26209	285	74	for	for	IN
26209	285	75	ten	ten	CD
26209	285	76	minutes	minute	NNS
26209	285	77	.	.	.
26209	286	1	NUN	NUN	NNP
26209	286	2	'S	'S	NNP
26209	286	3	TOAST	toast	NN
26209	286	4	.	.	.
26209	287	1	Cut	cut	NN
26209	287	2	four	four	CD
26209	287	3	or	or	CC
26209	287	4	five	five	CD
26209	287	5	hard	hard	JJ
26209	287	6	boiled	boil	VBN
26209	287	7	eggs	egg	NNS
26209	287	8	into	into	IN
26209	287	9	thin	thin	JJ
26209	287	10	slices	slice	NNS
26209	287	11	;	;	:
26209	287	12	put	put	VB
26209	287	13	a	a	DT
26209	287	14	piece	piece	NN
26209	287	15	of	of	IN
26209	287	16	butter	butter	NN
26209	287	17	half	half	PDT
26209	287	18	the	the	DT
26209	287	19	size	size	NN
26209	287	20	of	of	IN
26209	287	21	an	an	DT
26209	287	22	egg	egg	NN
26209	287	23	in	in	IN
26209	287	24	a	a	DT
26209	287	25	saucepan	saucepan	NN
26209	287	26	,	,	,
26209	287	27	and	and	CC
26209	287	28	when	when	WRB
26209	287	29	it	-PRON-	PRP
26209	287	30	begins	begin	VBZ
26209	287	31	to	to	TO
26209	287	32	bubble	bubble	VB
26209	287	33	add	add	VB
26209	287	34	a	a	DT
26209	287	35	teaspoonful	teaspoonful	NN
26209	287	36	of	of	IN
26209	287	37	grated	grate	VBN
26209	287	38	onion	onion	NN
26209	287	39	;	;	:
26209	287	40	let	let	VB
26209	287	41	it	-PRON-	PRP
26209	287	42	cook	cook	VB
26209	287	43	a	a	DT
26209	287	44	little	little	JJ
26209	287	45	without	without	IN
26209	287	46	taking	take	VBG
26209	287	47	color	color	NN
26209	287	48	,	,	,
26209	287	49	then	then	RB
26209	287	50	stir	stir	VB
26209	287	51	in	in	IN
26209	287	52	a	a	DT
26209	287	53	teaspoonful	teaspoonful	NN
26209	287	54	of	of	IN
26209	287	55	flour	flour	NN
26209	287	56	and	and	CC
26209	287	57	a	a	DT
26209	287	58	cupful	cupful	NN
26209	287	59	of	of	IN
26209	287	60	milk	milk	NN
26209	287	61	and	and	CC
26209	287	62	stir	stir	VB
26209	287	63	until	until	IN
26209	287	64	smooth	smooth	JJ
26209	287	65	;	;	:
26209	287	66	add	add	VB
26209	287	67	pepper	pepper	NN
26209	287	68	and	and	CC
26209	287	69	salt	salt	NN
26209	287	70	to	to	IN
26209	287	71	taste	taste	NN
26209	287	72	,	,	,
26209	287	73	then	then	RB
26209	287	74	put	put	VB
26209	287	75	in	in	RP
26209	287	76	the	the	DT
26209	287	77	slices	slice	NNS
26209	287	78	of	of	IN
26209	287	79	egg	egg	NN
26209	287	80	and	and	CC
26209	287	81	let	let	VB
26209	287	82	them	-PRON-	PRP
26209	287	83	get	get	VB
26209	287	84	hot	hot	JJ
26209	287	85	.	.	.
26209	288	1	Have	have	VBP
26209	288	2	ready	ready	JJ
26209	288	3	some	some	DT
26209	288	4	neatly	neatly	RB
26209	288	5	trimmed	trim	VBN
26209	288	6	slices	slice	NNS
26209	288	7	of	of	IN
26209	288	8	buttered	butter	VBN
26209	288	9	toast	toast	NN
26209	288	10	,	,	,
26209	288	11	pour	pour	VB
26209	288	12	the	the	DT
26209	288	13	mixture	mixture	NN
26209	288	14	over	over	IN
26209	288	15	them	-PRON-	PRP
26209	288	16	and	and	CC
26209	288	17	serve	serve	VB
26209	288	18	at	at	IN
26209	288	19	once	once	RB
26209	288	20	.	.	.
26209	289	1	EGGS	EGGS	NNP
26209	289	2	À	À	NNP
26209	289	3	LA	LA	NNP
26209	289	4	MAÎTRE	MAÎTRE	NNP
26209	289	5	D'HÔTEL	D'HÔTEL	NNP
26209	289	6	.	.	.
26209	290	1	One	one	CD
26209	290	2	-	-	HYPH
26209	290	3	quarter	quarter	NN
26209	290	4	of	of	IN
26209	290	5	a	a	DT
26209	290	6	pound	pound	NN
26209	290	7	of	of	IN
26209	290	8	fresh	fresh	JJ
26209	290	9	butter	butter	NN
26209	290	10	,	,	,
26209	290	11	half	half	PDT
26209	290	12	a	a	DT
26209	290	13	pint	pint	NN
26209	290	14	of	of	IN
26209	290	15	milk	milk	NN
26209	290	16	,	,	,
26209	290	17	one	one	CD
26209	290	18	tablespoonful	tablespoonful	NN
26209	290	19	of	of	IN
26209	290	20	flour	flour	NN
26209	290	21	,	,	,
26209	290	22	one	one	CD
26209	290	23	tablespoonful	tablespoonful	NN
26209	290	24	of	of	IN
26209	290	25	minced	mince	VBN
26209	290	26	parsley	parsley	NNP
26209	290	27	,	,	,
26209	290	28	half	half	PDT
26209	290	29	a	a	DT
26209	290	30	teaspoonful	teaspoonful	NN
26209	290	31	of	of	IN
26209	290	32	onion	onion	NN
26209	290	33	juice	juice	NN
26209	290	34	,	,	,
26209	290	35	one	one	CD
26209	290	36	-	-	HYPH
26209	290	37	fourth	fourth	NN
26209	290	38	of	of	IN
26209	290	39	a	a	DT
26209	290	40	teaspoonful	teaspoonful	JJ
26209	290	41	of	of	IN
26209	290	42	white	white	JJ
26209	290	43	pepper	pepper	NN
26209	290	44	,	,	,
26209	290	45	salt	salt	NN
26209	290	46	to	to	IN
26209	290	47	taste	taste	NN
26209	290	48	,	,	,
26209	290	49	the	the	DT
26209	290	50	juice	juice	NN
26209	290	51	of	of	IN
26209	290	52	half	half	PDT
26209	290	53	a	a	DT
26209	290	54	lemon	lemon	NN
26209	290	55	,	,	,
26209	290	56	and	and	CC
26209	290	57	eight	eight	CD
26209	290	58	hard	hard	JJ
26209	290	59	boiled	boil	VBN
26209	290	60	eggs	egg	NNS
26209	290	61	.	.	.
26209	291	1	Stir	stir	VB
26209	291	2	the	the	DT
26209	291	3	flour	flour	NN
26209	291	4	and	and	CC
26209	291	5	half	half	NN
26209	291	6	of	of	IN
26209	291	7	the	the	DT
26209	291	8	butter	butter	NN
26209	291	9	in	in	IN
26209	291	10	a	a	DT
26209	291	11	saucepan	saucepan	NN
26209	291	12	over	over	IN
26209	291	13	the	the	DT
26209	291	14	fire	fire	NN
26209	291	15	until	until	IN
26209	291	16	the	the	DT
26209	291	17	mixture	mixture	NN
26209	291	18	thickens	thicken	VBZ
26209	291	19	,	,	,
26209	291	20	stir	stir	VBP
26209	291	21	in	in	IN
26209	291	22	the	the	DT
26209	291	23	milk	milk	NN
26209	291	24	;	;	:
26209	291	25	when	when	WRB
26209	291	26	hot	hot	JJ
26209	291	27	add	add	VBP
26209	291	28	the	the	DT
26209	291	29	pepper	pepper	NN
26209	291	30	and	and	CC
26209	291	31	let	let	VB
26209	291	32	it	-PRON-	PRP
26209	291	33	simmer	simmer	VB
26209	291	34	a	a	DT
26209	291	35	minute	minute	NN
26209	291	36	;	;	:
26209	291	37	cream	cream	VB
26209	291	38	the	the	DT
26209	291	39	rest	rest	NN
26209	291	40	of	of	IN
26209	291	41	the	the	DT
26209	291	42	butter	butter	NN
26209	291	43	and	and	CC
26209	291	44	beat	beat	VBD
26209	291	45	in	in	IN
26209	291	46	the	the	DT
26209	291	47	lemon	lemon	NN
26209	291	48	,	,	,
26209	291	49	onion	onion	NN
26209	291	50	juice	juice	NN
26209	291	51	and	and	CC
26209	291	52	parsley	parsley	NN
26209	291	53	;	;	:
26209	291	54	cut	cut	VB
26209	291	55	the	the	DT
26209	291	56	eggs	egg	NNS
26209	291	57	in	in	IN
26209	291	58	quarters	quarter	NNS
26209	291	59	lengthwise	lengthwise	RB
26209	291	60	,	,	,
26209	291	61	add	add	VB
26209	291	62	the	the	DT
26209	291	63	creamed	creamed	JJ
26209	291	64	butter	butter	NN
26209	291	65	to	to	IN
26209	291	66	that	that	DT
26209	291	67	in	in	IN
26209	291	68	the	the	DT
26209	291	69	saucepan	saucepan	NN
26209	291	70	,	,	,
26209	291	71	allow	allow	VB
26209	291	72	it	-PRON-	PRP
26209	291	73	to	to	TO
26209	291	74	heat	heat	VB
26209	291	75	thoroughly	thoroughly	RB
26209	291	76	,	,	,
26209	291	77	pour	pour	VB
26209	291	78	over	over	IN
26209	291	79	the	the	DT
26209	291	80	eggs	egg	NNS
26209	291	81	and	and	CC
26209	291	82	serve	serve	VB
26209	291	83	.	.	.
26209	292	1	EGG	EGG	NNP
26209	292	2	TIMBALES	TIMBALES	NNP
26209	292	3	.	.	.
26209	293	1	For	for	IN
26209	293	2	six	six	CD
26209	293	3	persons	person	NNS
26209	293	4	use	use	VBP
26209	293	5	half	half	PDT
26209	293	6	a	a	DT
26209	293	7	dozen	dozen	NN
26209	293	8	eggs	egg	NNS
26209	293	9	,	,	,
26209	293	10	three	three	CD
26209	293	11	gills	gill	NNS
26209	293	12	of	of	IN
26209	293	13	milk	milk	NN
26209	293	14	,	,	,
26209	293	15	one	one	CD
26209	293	16	teaspoonful	teaspoonful	NN
26209	293	17	of	of	IN
26209	293	18	salt	salt	NN
26209	293	19	,	,	,
26209	293	20	one	one	CD
26209	293	21	-	-	HYPH
26209	293	22	eighth	eighth	NN
26209	293	23	of	of	IN
26209	293	24	a	a	DT
26209	293	25	teaspoonful	teaspoonful	NN
26209	293	26	of	of	IN
26209	293	27	pepper	pepper	NN
26209	293	28	,	,	,
26209	293	29	one	one	CD
26209	293	30	teaspoonful	teaspoonful	NN
26209	293	31	of	of	IN
26209	293	32	chopped	chop	VBN
26209	293	33	parsley	parsley	NN
26209	293	34	,	,	,
26209	293	35	and	and	CC
26209	293	36	one	one	CD
26209	293	37	-	-	HYPH
26209	293	38	fourth	fourth	NN
26209	293	39	of	of	IN
26209	293	40	a	a	DT
26209	293	41	teaspoonful	teaspoonful	JJ
26209	293	42	of	of	IN
26209	293	43	onion	onion	NN
26209	293	44	juice	juice	NN
26209	293	45	,	,	,
26209	293	46	if	if	IN
26209	293	47	liked	like	VBN
26209	293	48	.	.	.
26209	294	1	Break	break	VB
26209	294	2	the	the	DT
26209	294	3	eggs	egg	NNS
26209	294	4	into	into	IN
26209	294	5	a	a	DT
26209	294	6	bowl	bowl	NN
26209	294	7	and	and	CC
26209	294	8	beat	beat	VBD
26209	294	9	well	well	RB
26209	294	10	with	with	IN
26209	294	11	a	a	DT
26209	294	12	fork	fork	NN
26209	294	13	,	,	,
26209	294	14	then	then	RB
26209	294	15	add	add	VB
26209	294	16	the	the	DT
26209	294	17	seasoning	seasoning	NN
26209	294	18	and	and	CC
26209	294	19	beat	beat	VBD
26209	294	20	for	for	IN
26209	294	21	a	a	DT
26209	294	22	minute	minute	NN
26209	294	23	longer	long	RBR
26209	294	24	;	;	:
26209	294	25	now	now	RB
26209	294	26	add	add	VB
26209	294	27	the	the	DT
26209	294	28	milk	milk	NN
26209	294	29	and	and	CC
26209	294	30	stir	stir	VB
26209	294	31	well	well	RB
26209	294	32	;	;	:
26209	294	33	butter	butter	NN
26209	294	34	well	well	NNP
26209	294	35	medium	medium	JJ
26209	294	36	sized	sized	JJ
26209	294	37	timbale	timbale	JJ
26209	294	38	moulds	mould	NNS
26209	294	39	,	,	,
26209	294	40	one	one	CD
26209	294	41	for	for	IN
26209	294	42	each	each	DT
26209	294	43	person	person	NN
26209	294	44	,	,	,
26209	294	45	pour	pour	VB
26209	294	46	the	the	DT
26209	294	47	mixture	mixture	NN
26209	294	48	into	into	IN
26209	294	49	them	-PRON-	PRP
26209	294	50	;	;	:
26209	294	51	put	put	VB
26209	294	52	the	the	DT
26209	294	53	moulds	mould	NNS
26209	294	54	in	in	IN
26209	294	55	a	a	DT
26209	294	56	deep	deep	JJ
26209	294	57	pan	pan	NN
26209	294	58	and	and	CC
26209	294	59	pour	pour	VB
26209	294	60	in	in	IN
26209	294	61	enough	enough	JJ
26209	294	62	hot	hot	JJ
26209	294	63	water	water	NN
26209	294	64	to	to	TO
26209	294	65	come	come	VB
26209	294	66	almost	almost	RB
26209	294	67	to	to	IN
26209	294	68	the	the	DT
26209	294	69	top	top	NN
26209	294	70	of	of	IN
26209	294	71	the	the	DT
26209	294	72	moulds	mould	NNS
26209	294	73	.	.	.
26209	295	1	Place	place	NN
26209	295	2	in	in	IN
26209	295	3	a	a	DT
26209	295	4	moderate	moderate	JJ
26209	295	5	oven	oven	NN
26209	295	6	and	and	CC
26209	295	7	cook	cook	NN
26209	295	8	until	until	IN
26209	295	9	firm	firm	NN
26209	295	10	in	in	IN
26209	295	11	the	the	DT
26209	295	12	center	center	NN
26209	295	13	--	--	:
26209	295	14	for	for	IN
26209	295	15	about	about	RB
26209	295	16	twenty	twenty	CD
26209	295	17	minutes	minute	NNS
26209	295	18	--	--	:
26209	295	19	then	then	RB
26209	295	20	turn	turn	VB
26209	295	21	out	out	RP
26209	295	22	on	on	IN
26209	295	23	a	a	DT
26209	295	24	warm	warm	JJ
26209	295	25	dish	dish	NN
26209	295	26	and	and	CC
26209	295	27	pour	pour	VBP
26209	295	28	cream	cream	NN
26209	295	29	or	or	CC
26209	295	30	tomato	tomato	NN
26209	295	31	sauce	sauce	NN
26209	295	32	around	around	IN
26209	295	33	them	-PRON-	PRP
26209	295	34	.	.	.
26209	296	1	EGGS	EGGS	NNP
26209	296	2	STUFFED	stuffed	NN
26209	296	3	WITH	with	IN
26209	296	4	MUSHROOMS	mushroom	NNS
26209	296	5	.	.	.
26209	297	1	Boil	boil	VB
26209	297	2	half	half	PDT
26209	297	3	a	a	DT
26209	297	4	dozen	dozen	NN
26209	297	5	eggs	egg	NNS
26209	297	6	hard	hard	RB
26209	297	7	;	;	:
26209	297	8	when	when	WRB
26209	297	9	done	do	VBN
26209	297	10	pour	pour	NN
26209	297	11	cold	cold	JJ
26209	297	12	water	water	NN
26209	297	13	over	over	IN
26209	297	14	them	-PRON-	PRP
26209	297	15	,	,	,
26209	297	16	shell	shell	NNP
26209	297	17	and	and	CC
26209	297	18	cut	cut	VBD
26209	297	19	in	in	IN
26209	297	20	half	half	DT
26209	297	21	lengthwise	lengthwise	RB
26209	297	22	;	;	:
26209	297	23	take	take	VB
26209	297	24	out	out	RP
26209	297	25	the	the	DT
26209	297	26	yolks	yolk	NNS
26209	297	27	,	,	,
26209	297	28	mash	mash	VB
26209	297	29	them	-PRON-	PRP
26209	297	30	and	and	CC
26209	297	31	add	add	VB
26209	297	32	three	three	CD
26209	297	33	ounces	ounce	NNS
26209	297	34	of	of	IN
26209	297	35	fresh	fresh	JJ
26209	297	36	mushrooms	mushroom	NNS
26209	297	37	that	that	WDT
26209	297	38	have	have	VBP
26209	297	39	been	be	VBN
26209	297	40	chopped	chop	VBN
26209	297	41	very	very	RB
26209	297	42	fine	fine	JJ
26209	297	43	and	and	CC
26209	297	44	cooked	cooked	JJ
26209	297	45	tender	tender	NN
26209	297	46	in	in	IN
26209	297	47	a	a	DT
26209	297	48	teaspoonful	teaspoonful	NN
26209	297	49	of	of	IN
26209	297	50	butter	butter	NN
26209	297	51	;	;	:
26209	297	52	season	season	NN
26209	297	53	with	with	IN
26209	297	54	salt	salt	NN
26209	297	55	and	and	CC
26209	297	56	pepper	pepper	NN
26209	297	57	to	to	TO
26209	297	58	taste	taste	VB
26209	297	59	and	and	CC
26209	297	60	stir	stir	VB
26209	297	61	in	in	IN
26209	297	62	a	a	DT
26209	297	63	dessertspoonful	dessertspoonful	NN
26209	297	64	of	of	IN
26209	297	65	cream	cream	NN
26209	297	66	,	,	,
26209	297	67	mix	mix	VB
26209	297	68	thoroughly	thoroughly	RB
26209	297	69	.	.	.
26209	298	1	Fill	fill	VB
26209	298	2	the	the	DT
26209	298	3	whites	white	NNS
26209	298	4	with	with	IN
26209	298	5	this	this	DT
26209	298	6	mixture	mixture	NN
26209	298	7	,	,	,
26209	298	8	rounding	round	VBG
26209	298	9	the	the	DT
26209	298	10	top	top	NN
26209	298	11	to	to	IN
26209	298	12	the	the	DT
26209	298	13	shape	shape	NN
26209	298	14	and	and	CC
26209	298	15	size	size	NN
26209	298	16	of	of	IN
26209	298	17	a	a	DT
26209	298	18	whole	whole	JJ
26209	298	19	yolk	yolk	NN
26209	298	20	;	;	:
26209	298	21	sift	sift	VB
26209	298	22	some	some	DT
26209	298	23	fine	fine	JJ
26209	298	24	bread	bread	NN
26209	298	25	crumbs	crumb	VBZ
26209	298	26	over	over	IN
26209	298	27	the	the	DT
26209	298	28	top	top	JJ
26209	298	29	and	and	CC
26209	298	30	tiny	tiny	JJ
26209	298	31	bits	bit	NNS
26209	298	32	of	of	IN
26209	298	33	butter	butter	NN
26209	298	34	,	,	,
26209	298	35	brown	brown	VB
26209	298	36	a	a	DT
26209	298	37	moment	moment	NN
26209	298	38	in	in	IN
26209	298	39	the	the	DT
26209	298	40	oven	oven	NN
26209	298	41	.	.	.
26209	299	1	Arrange	arrange	VB
26209	299	2	on	on	IN
26209	299	3	a	a	DT
26209	299	4	dish	dish	NN
26209	299	5	and	and	CC
26209	299	6	pour	pour	VB
26209	299	7	a	a	DT
26209	299	8	white	white	JJ
26209	299	9	sauce	sauce	NN
26209	299	10	around	around	IN
26209	299	11	them	-PRON-	PRP
26209	299	12	in	in	IN
26209	299	13	which	which	WDT
26209	299	14	an	an	DT
26209	299	15	ounce	ounce	NN
26209	299	16	of	of	IN
26209	299	17	chopped	chopped	JJ
26209	299	18	and	and	CC
26209	299	19	cooked	cook	VBN
26209	299	20	mushrooms	mushroom	NNS
26209	299	21	has	have	VBZ
26209	299	22	been	be	VBN
26209	299	23	stirred	stir	VBN
26209	299	24	,	,	,
26209	299	25	garnish	garnish	VBP
26209	299	26	with	with	IN
26209	299	27	parsley	parsley	NN
26209	299	28	and	and	CC
26209	299	29	serve	serve	VB
26209	299	30	.	.	.
26209	300	1	EGGS	EGGS	NNP
26209	300	2	WITH	with	IN
26209	300	3	CREAM	cream	NN
26209	300	4	.	.	.
26209	301	1	Melt	melt	VB
26209	301	2	a	a	DT
26209	301	3	small	small	JJ
26209	301	4	lump	lump	NN
26209	301	5	of	of	IN
26209	301	6	butter	butter	NN
26209	301	7	in	in	IN
26209	301	8	a	a	DT
26209	301	9	shallow	shallow	JJ
26209	301	10	baking	baking	NN
26209	301	11	dish	dish	NN
26209	301	12	and	and	CC
26209	301	13	break	break	VB
26209	301	14	into	into	IN
26209	301	15	it	-PRON-	PRP
26209	301	16	carefully	carefully	RB
26209	301	17	six	six	CD
26209	301	18	eggs	egg	NNS
26209	301	19	,	,	,
26209	301	20	pour	pour	VBP
26209	301	21	over	over	IN
26209	301	22	them	-PRON-	PRP
26209	301	23	a	a	DT
26209	301	24	third	third	NN
26209	301	25	of	of	IN
26209	301	26	a	a	DT
26209	301	27	cup	cup	NN
26209	301	28	of	of	IN
26209	301	29	boiling	boil	VBG
26209	301	30	cream	cream	NN
26209	301	31	,	,	,
26209	301	32	place	place	NN
26209	301	33	in	in	IN
26209	301	34	a	a	DT
26209	301	35	very	very	RB
26209	301	36	quick	quick	JJ
26209	301	37	oven	oven	JJ
26209	301	38	long	long	RB
26209	301	39	enough	enough	RB
26209	301	40	to	to	TO
26209	301	41	set	set	VB
26209	301	42	the	the	DT
26209	301	43	whites	white	NNS
26209	301	44	of	of	IN
26209	301	45	eggs	egg	NNS
26209	301	46	and	and	CC
26209	301	47	serve	serve	VB
26209	301	48	at	at	IN
26209	301	49	once	once	RB
26209	301	50	in	in	IN
26209	301	51	the	the	DT
26209	301	52	dish	dish	NN
26209	301	53	in	in	IN
26209	301	54	which	which	WDT
26209	301	55	they	-PRON-	PRP
26209	301	56	are	be	VBP
26209	301	57	baked	bake	VBN
26209	301	58	.	.	.
26209	302	1	Two	two	CD
26209	302	2	or	or	CC
26209	302	3	three	three	CD
26209	302	4	minutes	minute	NNS
26209	302	5	will	will	MD
26209	302	6	cook	cook	VB
26209	302	7	them	-PRON-	PRP
26209	302	8	.	.	.
26209	303	1	CURRIED	CURRIED	NNP
26209	303	2	EGGS	EGGS	NNP
26209	303	3	.	.	.
26209	304	1	Boil	Boil	NNP
26209	304	2	six	six	CD
26209	304	3	eggs	egg	NNS
26209	304	4	hard	hard	RB
26209	304	5	,	,	,
26209	304	6	cut	cut	VBN
26209	304	7	in	in	IN
26209	304	8	half	half	DT
26209	304	9	lengthwise	lengthwise	RB
26209	304	10	,	,	,
26209	304	11	make	make	VB
26209	304	12	a	a	DT
26209	304	13	white	white	JJ
26209	304	14	sauce	sauce	NN
26209	304	15	and	and	CC
26209	304	16	stir	stir	VB
26209	304	17	into	into	IN
26209	304	18	it	-PRON-	PRP
26209	304	19	a	a	DT
26209	304	20	heaping	heaping	NN
26209	304	21	teaspoonful	teaspoonful	JJ
26209	304	22	of	of	IN
26209	304	23	curry	curry	NN
26209	304	24	powder	powder	NN
26209	304	25	;	;	:
26209	304	26	put	put	VB
26209	304	27	the	the	DT
26209	304	28	eggs	egg	NNS
26209	304	29	carefully	carefully	RB
26209	304	30	into	into	IN
26209	304	31	this	this	DT
26209	304	32	sauce	sauce	NN
26209	304	33	,	,	,
26209	304	34	heat	heat	NN
26209	304	35	thoroughly	thoroughly	RB
26209	304	36	,	,	,
26209	304	37	lift	lift	VB
26209	304	38	them	-PRON-	PRP
26209	304	39	out	out	RP
26209	304	40	and	and	CC
26209	304	41	place	place	VB
26209	304	42	in	in	IN
26209	304	43	the	the	DT
26209	304	44	center	center	NN
26209	304	45	of	of	IN
26209	304	46	a	a	DT
26209	304	47	dish	dish	NN
26209	304	48	.	.	.
26209	305	1	Arrange	arrange	JJ
26209	305	2	boiled	boil	VBN
26209	305	3	rice	rice	NN
26209	305	4	around	around	IN
26209	305	5	them	-PRON-	PRP
26209	305	6	,	,	,
26209	305	7	pour	pour	VBP
26209	305	8	the	the	DT
26209	305	9	sauce	sauce	NN
26209	305	10	over	over	IN
26209	305	11	the	the	DT
26209	305	12	eggs	egg	NNS
26209	305	13	,	,	,
26209	305	14	garnish	garnish	VBP
26209	305	15	with	with	IN
26209	305	16	parsley	parsley	NN
26209	305	17	and	and	CC
26209	305	18	serve	serve	VB
26209	305	19	.	.	.
26209	306	1	STUFFED	stuffed	NN
26209	306	2	EGGS	EGGS	NNP
26209	306	3	.	.	.
26209	307	1	Boil	Boil	NNP
26209	307	2	six	six	CD
26209	307	3	eggs	egg	NNS
26209	307	4	hard	hard	RB
26209	307	5	,	,	,
26209	307	6	cut	cut	VBN
26209	307	7	in	in	IN
26209	307	8	half	half	DT
26209	307	9	lengthwise	lengthwise	RB
26209	307	10	,	,	,
26209	307	11	take	take	VB
26209	307	12	out	out	RP
26209	307	13	the	the	DT
26209	307	14	yolks	yolk	NNS
26209	307	15	and	and	CC
26209	307	16	mash	mash	VB
26209	307	17	them	-PRON-	PRP
26209	307	18	very	very	RB
26209	307	19	fine	fine	RB
26209	307	20	;	;	:
26209	307	21	put	put	VB
26209	307	22	aside	aside	RB
26209	307	23	a	a	DT
26209	307	24	heaping	heaping	NN
26209	307	25	teaspoonful	teaspoonful	JJ
26209	307	26	of	of	IN
26209	307	27	it	-PRON-	PRP
26209	307	28	,	,	,
26209	307	29	add	add	VB
26209	307	30	to	to	IN
26209	307	31	the	the	DT
26209	307	32	rest	rest	NN
26209	307	33	two	two	CD
26209	307	34	teaspoonfuls	teaspoonful	NNS
26209	307	35	of	of	IN
26209	307	36	butter	butter	NN
26209	307	37	,	,	,
26209	307	38	three	three	CD
26209	307	39	teaspoonfuls	teaspoonful	NNS
26209	307	40	of	of	IN
26209	307	41	rich	rich	JJ
26209	307	42	cream	cream	NN
26209	307	43	,	,	,
26209	307	44	a	a	DT
26209	307	45	few	few	JJ
26209	307	46	drops	drop	NNS
26209	307	47	of	of	IN
26209	307	48	onion	onion	NN
26209	307	49	juice	juice	NN
26209	307	50	,	,	,
26209	307	51	and	and	CC
26209	307	52	salt	salt	NN
26209	307	53	and	and	CC
26209	307	54	pepper	pepper	NN
26209	307	55	to	to	IN
26209	307	56	taste	taste	NN
26209	307	57	;	;	:
26209	307	58	mix	mix	VB
26209	307	59	well	well	RB
26209	307	60	,	,	,
26209	307	61	fill	fill	VB
26209	307	62	the	the	DT
26209	307	63	whites	white	NNS
26209	307	64	of	of	IN
26209	307	65	eggs	egg	NNS
26209	307	66	,	,	,
26209	307	67	rounding	round	VBG
26209	307	68	the	the	DT
26209	307	69	top	top	NN
26209	307	70	of	of	IN
26209	307	71	each	each	DT
26209	307	72	to	to	IN
26209	307	73	the	the	DT
26209	307	74	size	size	NN
26209	307	75	of	of	IN
26209	307	76	a	a	DT
26209	307	77	whole	whole	JJ
26209	307	78	egg	egg	NN
26209	307	79	.	.	.
26209	308	1	Make	make	VB
26209	308	2	a	a	DT
26209	308	3	white	white	JJ
26209	308	4	sauce	sauce	NN
26209	308	5	as	as	IN
26209	308	6	follows	follow	VBZ
26209	308	7	:	:	:
26209	308	8	Rub	rub	VB
26209	308	9	a	a	DT
26209	308	10	heaping	heaping	NN
26209	308	11	tablespoonful	tablespoonful	NN
26209	308	12	of	of	IN
26209	308	13	butter	butter	NN
26209	308	14	into	into	IN
26209	308	15	half	half	PDT
26209	308	16	a	a	DT
26209	308	17	tablespoonful	tablespoonful	NN
26209	308	18	of	of	IN
26209	308	19	flour	flour	NN
26209	308	20	,	,	,
26209	308	21	and	and	CC
26209	308	22	stir	stir	VB
26209	308	23	into	into	IN
26209	308	24	it	-PRON-	PRP
26209	308	25	a	a	DT
26209	308	26	cup	cup	NN
26209	308	27	of	of	IN
26209	308	28	boiling	boil	VBG
26209	308	29	milk	milk	NN
26209	308	30	;	;	:
26209	308	31	when	when	WRB
26209	308	32	it	-PRON-	PRP
26209	308	33	is	be	VBZ
26209	308	34	smooth	smooth	JJ
26209	308	35	and	and	CC
26209	308	36	thick	thick	JJ
26209	308	37	put	put	VBD
26209	308	38	the	the	DT
26209	308	39	eggs	egg	NNS
26209	308	40	into	into	IN
26209	308	41	it	-PRON-	PRP
26209	308	42	carefully	carefully	RB
26209	308	43	,	,	,
26209	308	44	when	when	WRB
26209	308	45	hot	hot	JJ
26209	308	46	take	take	VBP
26209	308	47	them	-PRON-	PRP
26209	308	48	out	out	RP
26209	308	49	,	,	,
26209	308	50	arrange	arrange	VBP
26209	308	51	daintily	daintily	RB
26209	308	52	on	on	IN
26209	308	53	a	a	DT
26209	308	54	platter	platter	NN
26209	308	55	,	,	,
26209	308	56	pour	pour	VB
26209	308	57	the	the	DT
26209	308	58	sauce	sauce	NN
26209	308	59	around	around	IN
26209	308	60	them	-PRON-	PRP
26209	308	61	,	,	,
26209	308	62	sprinkle	sprinkle	VB
26209	308	63	the	the	DT
26209	308	64	teaspoonful	teaspoonful	JJ
26209	308	65	of	of	IN
26209	308	66	the	the	DT
26209	308	67	yolk	yolk	NN
26209	308	68	reserved	reserve	VBN
26209	308	69	over	over	IN
26209	308	70	them	-PRON-	PRP
26209	308	71	,	,	,
26209	308	72	garnish	garnish	VBP
26209	308	73	with	with	IN
26209	308	74	parsley	parsley	NN
26209	308	75	and	and	CC
26209	308	76	serve	serve	VB
26209	308	77	.	.	.
26209	309	1	FRIED	FRIED	NNP
26209	309	2	STUFFED	STUFFED	NNP
26209	309	3	EGGS	EGGS	NNP
26209	309	4	.	.	.
26209	310	1	Prepare	prepare	VB
26209	310	2	the	the	DT
26209	310	3	eggs	egg	NNS
26209	310	4	as	as	IN
26209	310	5	in	in	IN
26209	310	6	the	the	DT
26209	310	7	recipe	recipe	NN
26209	310	8	for	for	IN
26209	310	9	stuffed	stuffed	JJ
26209	310	10	eggs	egg	NNS
26209	310	11	,	,	,
26209	310	12	filling	fill	VBG
26209	310	13	the	the	DT
26209	310	14	cavity	cavity	NN
26209	310	15	of	of	IN
26209	310	16	the	the	DT
26209	310	17	whites	white	NNS
26209	310	18	evenly	evenly	RB
26209	310	19	,	,	,
26209	310	20	and	and	CC
26209	310	21	pressing	press	VBG
26209	310	22	the	the	DT
26209	310	23	two	two	CD
26209	310	24	halves	half	NNS
26209	310	25	together	together	RB
26209	310	26	so	so	IN
26209	310	27	as	as	IN
26209	310	28	to	to	TO
26209	310	29	make	make	VB
26209	310	30	it	-PRON-	PRP
26209	310	31	appear	appear	VB
26209	310	32	as	as	IN
26209	310	33	a	a	DT
26209	310	34	whole	whole	JJ
26209	310	35	egg	egg	NN
26209	310	36	.	.	.
26209	311	1	Take	take	VB
26209	311	2	what	what	WP
26209	311	3	is	be	VBZ
26209	311	4	left	leave	VBN
26209	311	5	of	of	IN
26209	311	6	the	the	DT
26209	311	7	mixture	mixture	NN
26209	311	8	,	,	,
26209	311	9	add	add	VB
26209	311	10	to	to	IN
26209	311	11	it	-PRON-	PRP
26209	311	12	one	one	CD
26209	311	13	raw	raw	JJ
26209	311	14	egg	egg	NN
26209	311	15	beaten	beat	VBN
26209	311	16	light	light	NN
26209	311	17	,	,	,
26209	311	18	roll	roll	VB
26209	311	19	each	each	DT
26209	311	20	egg	egg	NN
26209	311	21	in	in	IN
26209	311	22	this	this	DT
26209	311	23	,	,	,
26209	311	24	covering	cover	VBG
26209	311	25	thoroughly	thoroughly	RB
26209	311	26	every	every	DT
26209	311	27	part	part	NN
26209	311	28	of	of	IN
26209	311	29	it	-PRON-	PRP
26209	311	30	,	,	,
26209	311	31	and	and	CC
26209	311	32	fry	fry	VB
26209	311	33	in	in	IN
26209	311	34	boiling	boil	VBG
26209	311	35	fat	fat	NN
26209	311	36	.	.	.
26209	312	1	Serve	serve	VB
26209	312	2	around	around	IN
26209	312	3	a	a	DT
26209	312	4	dish	dish	NN
26209	312	5	of	of	IN
26209	312	6	green	green	JJ
26209	312	7	peas	pea	NNS
26209	312	8	,	,	,
26209	312	9	or	or	CC
26209	312	10	with	with	IN
26209	312	11	a	a	DT
26209	312	12	cream	cream	NN
26209	312	13	sauce	sauce	NN
26209	312	14	into	into	IN
26209	312	15	which	which	WDT
26209	312	16	has	have	VBZ
26209	312	17	been	be	VBN
26209	312	18	stirred	stir	VBN
26209	312	19	,	,	,
26209	312	20	just	just	RB
26209	312	21	before	before	IN
26209	312	22	removing	remove	VBG
26209	312	23	from	from	IN
26209	312	24	the	the	DT
26209	312	25	fire	fire	NN
26209	312	26	,	,	,
26209	312	27	two	two	CD
26209	312	28	slightly	slightly	RB
26209	312	29	heaping	heap	VBG
26209	312	30	tablespoonfuls	tablespoonful	NNS
26209	312	31	of	of	IN
26209	312	32	grated	grate	VBN
26209	312	33	Parmesan	Parmesan	NNP
26209	312	34	cheese	cheese	NN
26209	312	35	.	.	.
26209	313	1	FRICASSEED	FRICASSEED	NNP
26209	313	2	EGGS	EGGS	NNP
26209	313	3	.	.	.
26209	314	1	Put	put	VB
26209	314	2	two	two	CD
26209	314	3	tablespoonfuls	tablespoonful	NNS
26209	314	4	of	of	IN
26209	314	5	butter	butter	NN
26209	314	6	in	in	IN
26209	314	7	a	a	DT
26209	314	8	spider	spider	NN
26209	314	9	,	,	,
26209	314	10	when	when	WRB
26209	314	11	hot	hot	JJ
26209	314	12	add	add	VBP
26209	314	13	a	a	DT
26209	314	14	tablespoonful	tablespoonful	NN
26209	314	15	of	of	IN
26209	314	16	flour	flour	NN
26209	314	17	,	,	,
26209	314	18	stir	stir	VB
26209	314	19	until	until	IN
26209	314	20	smooth	smooth	JJ
26209	314	21	,	,	,
26209	314	22	then	then	RB
26209	314	23	add	add	VB
26209	314	24	a	a	DT
26209	314	25	teaspoonful	teaspoonful	NN
26209	314	26	of	of	IN
26209	314	27	finely	finely	RB
26209	314	28	minced	mince	VBN
26209	314	29	parsley	parsley	NNP
26209	314	30	and	and	CC
26209	314	31	a	a	DT
26209	314	32	heaping	heap	VBG
26209	314	33	tablespoonful	tablespoonful	JJ
26209	314	34	of	of	IN
26209	314	35	fresh	fresh	JJ
26209	314	36	mushrooms	mushroom	NNS
26209	314	37	chopped	chop	VBD
26209	314	38	very	very	RB
26209	314	39	fine	fine	JJ
26209	314	40	,	,	,
26209	314	41	and	and	CC
26209	314	42	a	a	DT
26209	314	43	cup	cup	NN
26209	314	44	of	of	IN
26209	314	45	rich	rich	JJ
26209	314	46	milk	milk	NN
26209	314	47	or	or	CC
26209	314	48	cream	cream	NN
26209	314	49	.	.	.
26209	315	1	Cook	cook	VB
26209	315	2	until	until	IN
26209	315	3	the	the	DT
26209	315	4	mushrooms	mushroom	NNS
26209	315	5	are	be	VBP
26209	315	6	tender	tender	JJ
26209	315	7	,	,	,
26209	315	8	then	then	RB
26209	315	9	add	add	VB
26209	315	10	four	four	CD
26209	315	11	or	or	CC
26209	315	12	five	five	CD
26209	315	13	hard	hard	RB
26209	315	14	-	-	HYPH
26209	315	15	boiled	boil	VBN
26209	315	16	eggs	egg	NNS
26209	315	17	cut	cut	VBN
26209	315	18	in	in	IN
26209	315	19	quarters	quarter	NNS
26209	315	20	lengthwise	lengthwise	RB
26209	315	21	;	;	:
26209	315	22	let	let	VB
26209	315	23	it	-PRON-	PRP
26209	315	24	come	come	VB
26209	315	25	to	to	IN
26209	315	26	a	a	DT
26209	315	27	boil	boil	NN
26209	315	28	and	and	CC
26209	315	29	serve	serve	VB
26209	315	30	.	.	.
26209	316	1	EGG	EGG	NNP
26209	316	2	CHOPS	CHOPS	NNP
26209	316	3	.	.	.
26209	317	1	Take	take	VB
26209	317	2	five	five	CD
26209	317	3	or	or	CC
26209	317	4	six	six	CD
26209	317	5	hard	hard	RB
26209	317	6	-	-	HYPH
26209	317	7	boiled	boil	VBN
26209	317	8	eggs	egg	NNS
26209	317	9	,	,	,
26209	317	10	rub	rub	VB
26209	317	11	the	the	DT
26209	317	12	yolks	yolk	NNS
26209	317	13	through	through	IN
26209	317	14	a	a	DT
26209	317	15	sieve	sieve	NN
26209	317	16	and	and	CC
26209	317	17	chop	chop	VB
26209	317	18	the	the	DT
26209	317	19	whites	white	NNS
26209	317	20	rather	rather	RB
26209	317	21	fine	fine	RB
26209	317	22	;	;	:
26209	317	23	put	put	VB
26209	317	24	a	a	DT
26209	317	25	cupful	cupful	NN
26209	317	26	of	of	IN
26209	317	27	milk	milk	NN
26209	317	28	in	in	IN
26209	317	29	a	a	DT
26209	317	30	saucepan	saucepan	NN
26209	317	31	over	over	IN
26209	317	32	the	the	DT
26209	317	33	fire	fire	NN
26209	317	34	,	,	,
26209	317	35	when	when	WRB
26209	317	36	hot	hot	JJ
26209	317	37	stir	stir	NN
26209	317	38	into	into	IN
26209	317	39	it	-PRON-	PRP
26209	317	40	a	a	DT
26209	317	41	tablespoonful	tablespoonful	NN
26209	317	42	of	of	IN
26209	317	43	butter	butter	NN
26209	317	44	rubbed	rub	VBD
26209	317	45	smooth	smooth	JJ
26209	317	46	in	in	IN
26209	317	47	two	two	CD
26209	317	48	tablespoonfuls	tablespoonful	NNS
26209	317	49	of	of	IN
26209	317	50	flour	flour	NN
26209	317	51	with	with	IN
26209	317	52	one	one	CD
26209	317	53	raw	raw	JJ
26209	317	54	egg	egg	NN
26209	317	55	,	,	,
26209	317	56	first	first	RB
26209	317	57	adding	add	VBG
26209	317	58	a	a	DT
26209	317	59	little	little	JJ
26209	317	60	of	of	IN
26209	317	61	the	the	DT
26209	317	62	warm	warm	JJ
26209	317	63	milk	milk	NN
26209	317	64	,	,	,
26209	317	65	then	then	RB
26209	317	66	pepper	pepper	NN
26209	317	67	and	and	CC
26209	317	68	salt	salt	NN
26209	317	69	to	to	IN
26209	317	70	taste	taste	NN
26209	317	71	,	,	,
26209	317	72	and	and	CC
26209	317	73	if	if	IN
26209	317	74	liked	like	VBD
26209	317	75	a	a	DT
26209	317	76	few	few	JJ
26209	317	77	drops	drop	NNS
26209	317	78	of	of	IN
26209	317	79	onion	onion	NN
26209	317	80	juice	juice	NN
26209	317	81	.	.	.
26209	318	1	Stir	stir	VB
26209	318	2	constantly	constantly	RB
26209	318	3	until	until	IN
26209	318	4	thick	thick	JJ
26209	318	5	and	and	CC
26209	318	6	smooth	smooth	JJ
26209	318	7	,	,	,
26209	318	8	remove	remove	VBP
26209	318	9	from	from	IN
26209	318	10	the	the	DT
26209	318	11	fire	fire	NN
26209	318	12	,	,	,
26209	318	13	add	add	VB
26209	318	14	the	the	DT
26209	318	15	prepared	prepare	VBN
26209	318	16	eggs	egg	NNS
26209	318	17	,	,	,
26209	318	18	mix	mix	VBP
26209	318	19	well	well	RB
26209	318	20	,	,	,
26209	318	21	and	and	CC
26209	318	22	when	when	WRB
26209	318	23	cold	cold	JJ
26209	318	24	form	form	NN
26209	318	25	into	into	IN
26209	318	26	the	the	DT
26209	318	27	shape	shape	NN
26209	318	28	of	of	IN
26209	318	29	chops	chop	NNS
26209	318	30	,	,	,
26209	318	31	dip	dip	NN
26209	318	32	in	in	IN
26209	318	33	beaten	beat	VBN
26209	318	34	egg	egg	NN
26209	318	35	and	and	CC
26209	318	36	fine	fine	JJ
26209	318	37	bread	bread	NN
26209	318	38	crumbs	crumb	NNS
26209	318	39	and	and	CC
26209	318	40	fry	fry	VB
26209	318	41	in	in	IN
26209	318	42	boiling	boil	VBG
26209	318	43	fat	fat	NN
26209	318	44	until	until	IN
26209	318	45	a	a	DT
26209	318	46	delicate	delicate	JJ
26209	318	47	brown	brown	NN
26209	318	48	;	;	:
26209	318	49	stick	stick	VB
26209	318	50	a	a	DT
26209	318	51	sprig	sprig	NN
26209	318	52	of	of	IN
26209	318	53	parsley	parsley	NN
26209	318	54	in	in	IN
26209	318	55	the	the	DT
26209	318	56	small	small	JJ
26209	318	57	end	end	NN
26209	318	58	of	of	IN
26209	318	59	each	each	DT
26209	318	60	chop	chop	NN
26209	318	61	,	,	,
26209	318	62	arrange	arrange	NN
26209	318	63	in	in	IN
26209	318	64	the	the	DT
26209	318	65	middle	middle	NN
26209	318	66	of	of	IN
26209	318	67	a	a	DT
26209	318	68	platter	platter	NN
26209	318	69	and	and	CC
26209	318	70	serve	serve	VB
26209	318	71	with	with	IN
26209	318	72	a	a	DT
26209	318	73	white	white	JJ
26209	318	74	sauce	sauce	NN
26209	318	75	around	around	IN
26209	318	76	them	-PRON-	PRP
26209	318	77	,	,	,
26209	318	78	or	or	CC
26209	318	79	green	green	JJ
26209	318	80	peas	pea	NNS
26209	318	81	.	.	.
26209	319	1	PLAIN	plain	RB
26209	319	2	OMELET	omelet	JJ
26209	319	3	.	.	.
26209	320	1	Beat	beat	VB
26209	320	2	six	six	CD
26209	320	3	eggs	egg	NNS
26209	320	4	,	,	,
26209	320	5	the	the	DT
26209	320	6	yolks	yolk	NNS
26209	320	7	to	to	IN
26209	320	8	a	a	DT
26209	320	9	cream	cream	NN
26209	320	10	,	,	,
26209	320	11	the	the	DT
26209	320	12	whites	white	NNS
26209	320	13	to	to	IN
26209	320	14	a	a	DT
26209	320	15	stiff	stiff	JJ
26209	320	16	froth	froth	NN
26209	320	17	,	,	,
26209	320	18	add	add	VB
26209	320	19	three	three	CD
26209	320	20	tablespoonfuls	tablespoonful	NNS
26209	320	21	of	of	IN
26209	320	22	warm	warm	JJ
26209	320	23	milk	milk	NN
26209	320	24	to	to	IN
26209	320	25	the	the	DT
26209	320	26	yolks	yolk	NNS
26209	320	27	and	and	CC
26209	320	28	then	then	RB
26209	320	29	beat	beat	VBD
26209	320	30	into	into	IN
26209	320	31	the	the	DT
26209	320	32	whites	white	NNS
26209	320	33	of	of	IN
26209	320	34	eggs	egg	NNS
26209	320	35	.	.	.
26209	321	1	Put	put	VB
26209	321	2	a	a	DT
26209	321	3	small	small	JJ
26209	321	4	tablespoonful	tablespoonful	NN
26209	321	5	of	of	IN
26209	321	6	butter	butter	NN
26209	321	7	in	in	IN
26209	321	8	a	a	DT
26209	321	9	spider	spider	NN
26209	321	10	,	,	,
26209	321	11	when	when	WRB
26209	321	12	it	-PRON-	PRP
26209	321	13	is	be	VBZ
26209	321	14	hot	hot	JJ
26209	321	15	turn	turn	NN
26209	321	16	the	the	DT
26209	321	17	eggs	egg	NNS
26209	321	18	into	into	IN
26209	321	19	it	-PRON-	PRP
26209	321	20	,	,	,
26209	321	21	stirring	stir	VBG
26209	321	22	gently	gently	RB
26209	321	23	all	all	PDT
26209	321	24	the	the	DT
26209	321	25	time	time	NN
26209	321	26	until	until	IN
26209	321	27	the	the	DT
26209	321	28	eggs	egg	NNS
26209	321	29	are	be	VBP
26209	321	30	well	well	RB
26209	321	31	set	set	JJ
26209	321	32	;	;	:
26209	321	33	let	let	VB
26209	321	34	it	-PRON-	PRP
26209	321	35	brown	brown	VB
26209	321	36	,	,	,
26209	321	37	fold	fold	VB
26209	321	38	and	and	CC
26209	321	39	turn	turn	VB
26209	321	40	out	out	RP
26209	321	41	on	on	IN
26209	321	42	a	a	DT
26209	321	43	hot	hot	JJ
26209	321	44	platter	platter	NN
26209	321	45	.	.	.
26209	322	1	OMELET	omelet	JJ
26209	322	2	WITH	with	IN
26209	322	3	CHEESE	cheese	NN
26209	322	4	.	.	.
26209	323	1	Follow	follow	VB
26209	323	2	the	the	DT
26209	323	3	recipe	recipe	NN
26209	323	4	for	for	IN
26209	323	5	plain	plain	JJ
26209	323	6	omelet	omelet	NN
26209	323	7	;	;	:
26209	323	8	while	while	IN
26209	323	9	it	-PRON-	PRP
26209	323	10	is	be	VBZ
26209	323	11	cooking	cook	VBG
26209	323	12	stir	stir	NN
26209	323	13	in	in	IN
26209	323	14	three	three	CD
26209	323	15	tablespoonfuls	tablespoonful	NNS
26209	323	16	of	of	IN
26209	323	17	grated	grate	VBN
26209	323	18	Parmesan	Parmesan	NNP
26209	323	19	cheese	cheese	NN
26209	323	20	and	and	CC
26209	323	21	finish	finish	NN
26209	323	22	as	as	IN
26209	323	23	above	above	RB
26209	323	24	.	.	.
26209	324	1	OMELET	omelet	JJ
26209	324	2	WITH	with	IN
26209	324	3	MUSHROOMS	mushroom	NNS
26209	324	4	.	.	.
26209	325	1	Make	make	VB
26209	325	2	an	an	DT
26209	325	3	omelet	omelet	NN
26209	325	4	as	as	IN
26209	325	5	in	in	IN
26209	325	6	preceding	precede	VBG
26209	325	7	recipe	recipe	NN
26209	325	8	.	.	.
26209	326	1	Have	have	VB
26209	326	2	a	a	DT
26209	326	3	quarter	quarter	NN
26209	326	4	of	of	IN
26209	326	5	a	a	DT
26209	326	6	pound	pound	NN
26209	326	7	of	of	IN
26209	326	8	fresh	fresh	JJ
26209	326	9	mushrooms	mushroom	NNS
26209	326	10	chopped	chop	VBN
26209	326	11	fine	fine	JJ
26209	326	12	and	and	CC
26209	326	13	cooked	cook	VBN
26209	326	14	until	until	IN
26209	326	15	tender	tender	NN
26209	326	16	in	in	IN
26209	326	17	a	a	DT
26209	326	18	little	little	JJ
26209	326	19	butter	butter	NN
26209	326	20	and	and	CC
26209	326	21	their	-PRON-	PRP$
26209	326	22	own	own	JJ
26209	326	23	juice	juice	NN
26209	326	24	,	,	,
26209	326	25	seasoned	season	VBN
26209	326	26	with	with	IN
26209	326	27	salt	salt	NN
26209	326	28	and	and	CC
26209	326	29	pepper	pepper	NN
26209	326	30	,	,	,
26209	326	31	and	and	CC
26209	326	32	add	add	VB
26209	326	33	hot	hot	JJ
26209	326	34	to	to	IN
26209	326	35	the	the	DT
26209	326	36	omelet	omelet	NN
26209	326	37	just	just	RB
26209	326	38	before	before	IN
26209	326	39	folding	fold	VBG
26209	326	40	it	-PRON-	PRP
26209	326	41	.	.	.
26209	327	1	OMELET	omelet	JJ
26209	327	2	WITH	with	IN
26209	327	3	TOMATOES	tomatoes	NN
26209	327	4	.	.	.
26209	328	1	A	a	DT
26209	328	2	cup	cup	NN
26209	328	3	of	of	IN
26209	328	4	tomatoes	tomato	NNS
26209	328	5	,	,	,
26209	328	6	the	the	DT
26209	328	7	water	water	NN
26209	328	8	drained	drain	VBD
26209	328	9	from	from	IN
26209	328	10	them	-PRON-	PRP
26209	328	11	,	,	,
26209	328	12	cooked	cook	VBN
26209	328	13	and	and	CC
26209	328	14	seasoned	season	VBN
26209	328	15	with	with	IN
26209	328	16	pepper	pepper	NN
26209	328	17	and	and	CC
26209	328	18	salt	salt	NN
26209	328	19	,	,	,
26209	328	20	a	a	DT
26209	328	21	teaspoonful	teaspoonful	NN
26209	328	22	of	of	IN
26209	328	23	onion	onion	NN
26209	328	24	juice	juice	NN
26209	328	25	,	,	,
26209	328	26	and	and	CC
26209	328	27	one	one	CD
26209	328	28	of	of	IN
26209	328	29	green	green	JJ
26209	328	30	pepper	pepper	NN
26209	328	31	chopped	chop	VBD
26209	328	32	very	very	RB
26209	328	33	fine	fine	RB
26209	328	34	;	;	:
26209	328	35	have	have	VB
26209	328	36	it	-PRON-	PRP
26209	328	37	hot	hot	JJ
26209	328	38	and	and	CC
26209	328	39	add	add	VB
26209	328	40	to	to	IN
26209	328	41	the	the	DT
26209	328	42	omelet	omelet	NN
26209	328	43	just	just	RB
26209	328	44	before	before	IN
26209	328	45	folding	fold	VBG
26209	328	46	it	-PRON-	PRP
26209	328	47	.	.	.
26209	329	1	POACHED	poached	NN
26209	329	2	EGGS	egg	VBN
26209	329	3	WITH	with	IN
26209	329	4	TOMATO	tomato	NN
26209	329	5	CATSUP	CATSUP	NNS
26209	329	6	.	.	.
26209	330	1	Poach	Poach	NNP
26209	330	2	some	some	DT
26209	330	3	eggs	egg	NNS
26209	330	4	in	in	IN
26209	330	5	boiling	boiling	NN
26209	330	6	water	water	NN
26209	330	7	,	,	,
26209	330	8	trim	trim	VBP
26209	330	9	nicely	nicely	RB
26209	330	10	and	and	CC
26209	330	11	place	place	VB
26209	330	12	each	each	DT
26209	330	13	egg	egg	NN
26209	330	14	on	on	IN
26209	330	15	a	a	DT
26209	330	16	round	round	NN
26209	330	17	of	of	IN
26209	330	18	toast	toast	NN
26209	330	19	buttered	butter	VBN
26209	330	20	and	and	CC
26209	330	21	moistened	moisten	VBD
26209	330	22	with	with	IN
26209	330	23	a	a	DT
26209	330	24	little	little	JJ
26209	330	25	hot	hot	JJ
26209	330	26	milk	milk	NN
26209	330	27	.	.	.
26209	331	1	Have	have	VBP
26209	331	2	ready	ready	JJ
26209	331	3	a	a	DT
26209	331	4	white	white	JJ
26209	331	5	sauce	sauce	NN
26209	331	6	,	,	,
26209	331	7	pour	pour	VB
26209	331	8	it	-PRON-	PRP
26209	331	9	over	over	IN
26209	331	10	them	-PRON-	PRP
26209	331	11	and	and	CC
26209	331	12	put	put	VBD
26209	331	13	on	on	IN
26209	331	14	the	the	DT
26209	331	15	top	top	NN
26209	331	16	of	of	IN
26209	331	17	each	each	DT
26209	331	18	egg	egg	NN
26209	331	19	a	a	DT
26209	331	20	teaspoonful	teaspoonful	NN
26209	331	21	of	of	IN
26209	331	22	tomato	tomato	NNP
26209	331	23	catsup	catsup	NN
26209	331	24	;	;	:
26209	331	25	garnish	garnish	VB
26209	331	26	with	with	IN
26209	331	27	parsley	parsley	NNP
26209	331	28	and	and	CC
26209	331	29	serve	serve	VB
26209	331	30	.	.	.
26209	332	1	EGGS	EGGS	NNP
26209	332	2	POACHED	POACHED	NNP
26209	332	3	IN	in	IN
26209	332	4	CREAM	CREAM	NNP
26209	332	5	.	.	.
26209	333	1	Half	half	PDT
26209	333	2	a	a	DT
26209	333	3	pint	pint	NN
26209	333	4	of	of	IN
26209	333	5	cream	cream	NN
26209	333	6	,	,	,
26209	333	7	six	six	CD
26209	333	8	eggs	egg	NNS
26209	333	9	,	,	,
26209	333	10	salt	salt	NN
26209	333	11	and	and	CC
26209	333	12	white	white	JJ
26209	333	13	pepper	pepper	NN
26209	333	14	,	,	,
26209	333	15	and	and	CC
26209	333	16	a	a	DT
26209	333	17	small	small	JJ
26209	333	18	teaspoonful	teaspoonful	NN
26209	333	19	of	of	IN
26209	333	20	finely	finely	RB
26209	333	21	minced	mince	VBN
26209	333	22	parsley	parsley	NN
26209	333	23	.	.	.
26209	334	1	Bring	bring	VB
26209	334	2	the	the	DT
26209	334	3	cream	cream	NN
26209	334	4	to	to	IN
26209	334	5	a	a	DT
26209	334	6	boil	boil	NN
26209	334	7	in	in	IN
26209	334	8	a	a	DT
26209	334	9	chafing	chafe	VBG
26209	334	10	dish	dish	NN
26209	334	11	,	,	,
26209	334	12	break	break	VB
26209	334	13	the	the	DT
26209	334	14	eggs	egg	NNS
26209	334	15	carefully	carefully	RB
26209	334	16	,	,	,
26209	334	17	to	to	TO
26209	334	18	keep	keep	VB
26209	334	19	the	the	DT
26209	334	20	yolks	yolk	NNS
26209	334	21	whole	whole	JJ
26209	334	22	,	,	,
26209	334	23	into	into	IN
26209	334	24	the	the	DT
26209	334	25	cream	cream	NN
26209	334	26	and	and	CC
26209	334	27	cook	cook	NN
26209	334	28	until	until	IN
26209	334	29	the	the	DT
26209	334	30	whites	white	NNS
26209	334	31	are	be	VBP
26209	334	32	set	set	VBN
26209	334	33	--	--	:
26209	334	34	about	about	RB
26209	334	35	three	three	CD
26209	334	36	minutes	minute	NNS
26209	334	37	.	.	.
26209	335	1	Have	have	VB
26209	335	2	a	a	DT
26209	335	3	delicate	delicate	JJ
26209	335	4	slice	slice	NN
26209	335	5	of	of	IN
26209	335	6	toast	toast	NN
26209	335	7	for	for	IN
26209	335	8	each	each	DT
26209	335	9	egg	egg	NN
26209	335	10	on	on	IN
26209	335	11	hot	hot	JJ
26209	335	12	plates	plate	NNS
26209	335	13	,	,	,
26209	335	14	lay	lie	VBD
26209	335	15	an	an	DT
26209	335	16	egg	egg	NN
26209	335	17	on	on	IN
26209	335	18	each	each	DT
26209	335	19	,	,	,
26209	335	20	pour	pour	VB
26209	335	21	the	the	DT
26209	335	22	cream	cream	NN
26209	335	23	over	over	IN
26209	335	24	them	-PRON-	PRP
26209	335	25	,	,	,
26209	335	26	sprinkle	sprinkle	VB
26209	335	27	with	with	IN
26209	335	28	pepper	pepper	NN
26209	335	29	and	and	CC
26209	335	30	salt	salt	NN
26209	335	31	and	and	CC
26209	335	32	the	the	DT
26209	335	33	chopped	chop	VBN
26209	335	34	parsley	parsley	NN
26209	335	35	and	and	CC
26209	335	36	serve	serve	VB
26209	335	37	.	.	.
26209	336	1	EGGS	EGGS	NNP
26209	336	2	POACHED	POACHED	NNP
26209	336	3	IN	in	IN
26209	336	4	TOMATOES	TOMATOES	NNP
26209	336	5	.	.	.
26209	337	1	Put	put	VB
26209	337	2	a	a	DT
26209	337	3	quart	quart	NN
26209	337	4	can	can	MD
26209	337	5	of	of	IN
26209	337	6	tomatoes	tomato	NNS
26209	337	7	in	in	IN
26209	337	8	a	a	DT
26209	337	9	saucepan	saucepan	NN
26209	337	10	over	over	IN
26209	337	11	the	the	DT
26209	337	12	fire	fire	NN
26209	337	13	with	with	IN
26209	337	14	half	half	PDT
26209	337	15	an	an	DT
26209	337	16	onion	onion	NN
26209	337	17	,	,	,
26209	337	18	three	three	CD
26209	337	19	cloves	clove	NNS
26209	337	20	,	,	,
26209	337	21	a	a	DT
26209	337	22	bay	bay	NN
26209	337	23	leaf	leaf	NN
26209	337	24	,	,	,
26209	337	25	a	a	DT
26209	337	26	sprig	sprig	NN
26209	337	27	of	of	IN
26209	337	28	parsley	parsley	NNP
26209	337	29	,	,	,
26209	337	30	a	a	DT
26209	337	31	saltspoonful	saltspoonful	NN
26209	337	32	of	of	IN
26209	337	33	sugar	sugar	NN
26209	337	34	,	,	,
26209	337	35	and	and	CC
26209	337	36	salt	salt	NN
26209	337	37	and	and	CC
26209	337	38	pepper	pepper	NN
26209	337	39	to	to	IN
26209	337	40	taste	taste	NN
26209	337	41	.	.	.
26209	338	1	Cook	cook	VB
26209	338	2	until	until	IN
26209	338	3	the	the	DT
26209	338	4	onion	onion	NN
26209	338	5	is	be	VBZ
26209	338	6	tender	tender	JJ
26209	338	7	--	--	:
26209	338	8	about	about	RB
26209	338	9	ten	ten	CD
26209	338	10	minutes	minute	NNS
26209	338	11	--	--	:
26209	338	12	remove	remove	VB
26209	338	13	from	from	IN
26209	338	14	the	the	DT
26209	338	15	fire	fire	NN
26209	338	16	,	,	,
26209	338	17	press	press	VB
26209	338	18	through	through	IN
26209	338	19	a	a	DT
26209	338	20	sieve	sieve	NN
26209	338	21	fine	fine	JJ
26209	338	22	enough	enough	RB
26209	338	23	to	to	TO
26209	338	24	retain	retain	VB
26209	338	25	the	the	DT
26209	338	26	seeds	seed	NNS
26209	338	27	.	.	.
26209	339	1	Put	put	VB
26209	339	2	this	this	DT
26209	339	3	in	in	IN
26209	339	4	a	a	DT
26209	339	5	spider	spider	NN
26209	339	6	;	;	:
26209	339	7	rub	rub	VB
26209	339	8	an	an	DT
26209	339	9	even	even	RB
26209	339	10	teaspoonful	teaspoonful	JJ
26209	339	11	of	of	IN
26209	339	12	potato	potato	NN
26209	339	13	flour	flour	NN
26209	339	14	with	with	IN
26209	339	15	a	a	DT
26209	339	16	tablespoonful	tablespoonful	NN
26209	339	17	of	of	IN
26209	339	18	butter	butter	NN
26209	339	19	,	,	,
26209	339	20	add	add	VB
26209	339	21	to	to	IN
26209	339	22	the	the	DT
26209	339	23	sauce	sauce	NN
26209	339	24	,	,	,
26209	339	25	and	and	CC
26209	339	26	when	when	WRB
26209	339	27	it	-PRON-	PRP
26209	339	28	boils	boil	VBZ
26209	339	29	break	break	VB
26209	339	30	in	in	RP
26209	339	31	as	as	RB
26209	339	32	many	many	JJ
26209	339	33	eggs	egg	NNS
26209	339	34	as	as	IN
26209	339	35	required	require	VBN
26209	339	36	,	,	,
26209	339	37	keep	keep	VB
26209	339	38	them	-PRON-	PRP
26209	339	39	from	from	IN
26209	339	40	sticking	stick	VBG
26209	339	41	to	to	IN
26209	339	42	the	the	DT
26209	339	43	pan	pan	NN
26209	339	44	by	by	IN
26209	339	45	running	run	VBG
26209	339	46	a	a	DT
26209	339	47	tablespoon	tablespoon	NN
26209	339	48	carefully	carefully	RB
26209	339	49	around	around	IN
26209	339	50	the	the	DT
26209	339	51	edges	edge	NNS
26209	339	52	;	;	:
26209	339	53	when	when	WRB
26209	339	54	the	the	DT
26209	339	55	eggs	egg	NNS
26209	339	56	are	be	VBP
26209	339	57	set	set	VBN
26209	339	58	remove	remove	VBP
26209	339	59	from	from	IN
26209	339	60	the	the	DT
26209	339	61	sauce	sauce	NN
26209	339	62	,	,	,
26209	339	63	place	place	VB
26209	339	64	each	each	DT
26209	339	65	one	one	NN
26209	339	66	on	on	IN
26209	339	67	a	a	DT
26209	339	68	round	round	NN
26209	339	69	of	of	IN
26209	339	70	nice	nice	JJ
26209	339	71	toast	toast	NN
26209	339	72	and	and	CC
26209	339	73	pour	pour	VB
26209	339	74	the	the	DT
26209	339	75	sauce	sauce	NN
26209	339	76	around	around	IN
26209	339	77	them	-PRON-	PRP
26209	339	78	;	;	:
26209	339	79	garnish	garnish	VBP
26209	339	80	with	with	IN
26209	339	81	parsley	parsley	NNP
26209	339	82	and	and	CC
26209	339	83	serve	serve	VB
26209	339	84	.	.	.
26209	340	1	EGGS	EGGS	NNP
26209	340	2	IN	in	IN
26209	340	3	A	a	DT
26209	340	4	BROWN	BROWN	NNP
26209	340	5	SAUCE	sauce	NN
26209	340	6	.	.	.
26209	341	1	Boil	Boil	NNP
26209	341	2	hard	hard	RB
26209	341	3	as	as	IN
26209	341	4	many	many	JJ
26209	341	5	eggs	egg	NNS
26209	341	6	as	as	IN
26209	341	7	needed	need	VBN
26209	341	8	and	and	CC
26209	341	9	cut	cut	VBN
26209	341	10	either	either	CC
26209	341	11	lengthwise	lengthwise	RB
26209	341	12	in	in	IN
26209	341	13	quarters	quarter	NNS
26209	341	14	or	or	CC
26209	341	15	in	in	IN
26209	341	16	round	round	JJ
26209	341	17	slices	slice	NNS
26209	341	18	.	.	.
26209	342	1	Brown	Brown	NNP
26209	342	2	a	a	DT
26209	342	3	tablespoonful	tablespoonful	NN
26209	342	4	of	of	IN
26209	342	5	butter	butter	NN
26209	342	6	and	and	CC
26209	342	7	one	one	CD
26209	342	8	of	of	IN
26209	342	9	flour	flour	NN
26209	342	10	together	together	RB
26209	342	11	,	,	,
26209	342	12	add	add	VB
26209	342	13	a	a	DT
26209	342	14	small	small	JJ
26209	342	15	onion	onion	NN
26209	342	16	,	,	,
26209	342	17	cut	cut	VBD
26209	342	18	fine	fine	RB
26209	342	19	;	;	:
26209	342	20	when	when	WRB
26209	342	21	thick	thick	JJ
26209	342	22	and	and	CC
26209	342	23	smooth	smooth	JJ
26209	342	24	add	add	VB
26209	342	25	enough	enough	JJ
26209	342	26	vegetable	vegetable	NN
26209	342	27	stock	stock	NN
26209	342	28	to	to	TO
26209	342	29	make	make	VB
26209	342	30	the	the	DT
26209	342	31	sauce	sauce	NN
26209	342	32	the	the	DT
26209	342	33	proper	proper	JJ
26209	342	34	consistency	consistency	NN
26209	342	35	,	,	,
26209	342	36	season	season	NN
26209	342	37	with	with	IN
26209	342	38	salt	salt	NN
26209	342	39	and	and	CC
26209	342	40	pepper	pepper	NN
26209	342	41	and	and	CC
26209	342	42	strain	strain	NN
26209	342	43	.	.	.
26209	343	1	Put	put	VB
26209	343	2	the	the	DT
26209	343	3	egg	egg	NN
26209	343	4	slices	slice	NNS
26209	343	5	in	in	IN
26209	343	6	the	the	DT
26209	343	7	sauce	sauce	NN
26209	343	8	,	,	,
26209	343	9	let	let	VB
26209	343	10	it	-PRON-	PRP
26209	343	11	come	come	VB
26209	343	12	to	to	IN
26209	343	13	the	the	DT
26209	343	14	boiling	boiling	NN
26209	343	15	point	point	NN
26209	343	16	and	and	CC
26209	343	17	serve	serve	VB
26209	343	18	on	on	IN
26209	343	19	a	a	DT
26209	343	20	small	small	JJ
26209	343	21	platter	platter	NN
26209	343	22	;	;	:
26209	343	23	garnish	garnish	VB
26209	343	24	with	with	IN
26209	343	25	parsley	parsley	NN
26209	343	26	.	.	.
26209	344	1	Half	half	PDT
26209	344	2	a	a	DT
26209	344	3	dozen	dozen	NN
26209	344	4	olives	olive	NNS
26209	344	5	boiled	boil	VBN
26209	344	6	in	in	IN
26209	344	7	a	a	DT
26209	344	8	little	little	JJ
26209	344	9	water	water	NN
26209	344	10	and	and	CC
26209	344	11	cut	cut	VBD
26209	344	12	from	from	IN
26209	344	13	the	the	DT
26209	344	14	stones	stone	NNS
26209	344	15	are	be	VBP
26209	344	16	a	a	DT
26209	344	17	nice	nice	JJ
26209	344	18	addition	addition	NN
26209	344	19	to	to	IN
26209	344	20	the	the	DT
26209	344	21	sauce	sauce	NN
26209	344	22	.	.	.
26209	345	1	Soups	soup	NNS
26209	345	2	.	.	.
26209	346	1	Bran	bran	JJ
26209	346	2	tea	tea	NN
26209	346	3	,	,	,
26209	346	4	made	make	VBN
26209	346	5	in	in	IN
26209	346	6	the	the	DT
26209	346	7	proportion	proportion	NN
26209	346	8	of	of	IN
26209	346	9	a	a	DT
26209	346	10	pint	pint	NN
26209	346	11	of	of	IN
26209	346	12	bran	bran	NN
26209	346	13	to	to	IN
26209	346	14	three	three	CD
26209	346	15	quarts	quart	NNS
26209	346	16	of	of	IN
26209	346	17	water	water	NN
26209	346	18	,	,	,
26209	346	19	is	be	VBZ
26209	346	20	used	use	VBN
26209	346	21	by	by	IN
26209	346	22	many	many	JJ
26209	346	23	vegetarians	vegetarian	NNS
26209	346	24	as	as	IN
26209	346	25	a	a	DT
26209	346	26	foundation	foundation	NN
26209	346	27	for	for	IN
26209	346	28	soup	soup	NN
26209	346	29	.	.	.
26209	347	1	Butter	butter	NN
26209	347	2	should	should	MD
26209	347	3	be	be	VB
26209	347	4	used	use	VBN
26209	347	5	generously	generously	RB
26209	347	6	with	with	IN
26209	347	7	it	-PRON-	PRP
26209	347	8	.	.	.
26209	348	1	A	a	DT
26209	348	2	broth	broth	NN
26209	348	3	made	make	VBN
26209	348	4	from	from	IN
26209	348	5	white	white	JJ
26209	348	6	beans	bean	NNS
26209	348	7	is	be	VBZ
26209	348	8	also	also	RB
26209	348	9	good	good	JJ
26209	348	10	where	where	WRB
26209	348	11	a	a	DT
26209	348	12	white	white	JJ
26209	348	13	stock	stock	NN
26209	348	14	is	be	VBZ
26209	348	15	required	require	VBN
26209	348	16	.	.	.
26209	349	1	Pick	pick	VB
26209	349	2	over	over	IN
26209	349	3	the	the	DT
26209	349	4	beans	bean	NNS
26209	349	5	carefully	carefully	RB
26209	349	6	,	,	,
26209	349	7	soak	soak	VB
26209	349	8	over	over	IN
26209	349	9	night	night	NN
26209	349	10	,	,	,
26209	349	11	drain	drain	VB
26209	349	12	and	and	CC
26209	349	13	add	add	VB
26209	349	14	fresh	fresh	JJ
26209	349	15	water	water	NN
26209	349	16	in	in	IN
26209	349	17	the	the	DT
26209	349	18	morning	morning	NN
26209	349	19	--	--	:
26209	349	20	three	three	CD
26209	349	21	pints	pint	NNS
26209	349	22	of	of	IN
26209	349	23	water	water	NN
26209	349	24	to	to	IN
26209	349	25	a	a	DT
26209	349	26	pint	pint	NN
26209	349	27	of	of	IN
26209	349	28	beans	bean	NNS
26209	349	29	--	--	:
26209	349	30	cook	cook	VB
26209	349	31	gently	gently	RB
26209	349	32	until	until	IN
26209	349	33	tender	tender	NN
26209	349	34	.	.	.
26209	350	1	If	if	IN
26209	350	2	it	-PRON-	PRP
26209	350	3	is	be	VBZ
26209	350	4	to	to	TO
26209	350	5	be	be	VB
26209	350	6	used	use	VBN
26209	350	7	as	as	IN
26209	350	8	a	a	DT
26209	350	9	stock	stock	NN
26209	350	10	,	,	,
26209	350	11	strain	strain	VBP
26209	350	12	without	without	IN
26209	350	13	mashing	mash	VBG
26209	350	14	the	the	DT
26209	350	15	beans	bean	NNS
26209	350	16	.	.	.
26209	351	1	If	if	IN
26209	351	2	the	the	DT
26209	351	3	water	water	NN
26209	351	4	they	-PRON-	PRP
26209	351	5	are	be	VBP
26209	351	6	boiled	boil	VBN
26209	351	7	in	in	IN
26209	351	8	is	be	VBZ
26209	351	9	hard	hard	JJ
26209	351	10	,	,	,
26209	351	11	a	a	DT
26209	351	12	small	small	JJ
26209	351	13	pinch	pinch	NN
26209	351	14	of	of	IN
26209	351	15	soda	soda	NN
26209	351	16	will	will	MD
26209	351	17	soften	soften	VB
26209	351	18	it	-PRON-	PRP
26209	351	19	.	.	.
26209	352	1	CREAM	cream	NN
26209	352	2	OF	of	IN
26209	352	3	JERUSALEM	JERUSALEM	NNP
26209	352	4	ARTICHOKES	ARTICHOKES	NNP
26209	352	5	.	.	.
26209	353	1	Wash	wash	VB
26209	353	2	and	and	CC
26209	353	3	peel	peel	VB
26209	353	4	enough	enough	JJ
26209	353	5	artichokes	artichoke	NNS
26209	353	6	to	to	TO
26209	353	7	make	make	VB
26209	353	8	a	a	DT
26209	353	9	pint	pint	NN
26209	353	10	when	when	WRB
26209	353	11	cut	cut	VBN
26209	353	12	in	in	IN
26209	353	13	slices	slice	NNS
26209	353	14	.	.	.
26209	354	1	Put	put	VB
26209	354	2	them	-PRON-	PRP
26209	354	3	in	in	IN
26209	354	4	a	a	DT
26209	354	5	saucepan	saucepan	NN
26209	354	6	with	with	IN
26209	354	7	a	a	DT
26209	354	8	tablespoonful	tablespoonful	NN
26209	354	9	of	of	IN
26209	354	10	butter	butter	NN
26209	354	11	,	,	,
26209	354	12	let	let	VB
26209	354	13	them	-PRON-	PRP
26209	354	14	simmer	simmer	VB
26209	354	15	in	in	IN
26209	354	16	this	this	DT
26209	354	17	for	for	IN
26209	354	18	a	a	DT
26209	354	19	few	few	JJ
26209	354	20	minutes	minute	NNS
26209	354	21	without	without	IN
26209	354	22	taking	take	VBG
26209	354	23	color	color	NN
26209	354	24	,	,	,
26209	354	25	then	then	RB
26209	354	26	cover	cover	VB
26209	354	27	with	with	IN
26209	354	28	water	water	NN
26209	354	29	and	and	CC
26209	354	30	boil	boil	VB
26209	354	31	until	until	IN
26209	354	32	tender	tender	NN
26209	354	33	.	.	.
26209	355	1	Rub	rub	VB
26209	355	2	through	through	IN
26209	355	3	a	a	DT
26209	355	4	sieve	sieve	NN
26209	355	5	,	,	,
26209	355	6	put	put	VBN
26209	355	7	back	back	RB
26209	355	8	on	on	IN
26209	355	9	the	the	DT
26209	355	10	stove	stove	NN
26209	355	11	with	with	IN
26209	355	12	a	a	DT
26209	355	13	quart	quart	NN
26209	355	14	of	of	IN
26209	355	15	milk	milk	NN
26209	355	16	,	,	,
26209	355	17	and	and	CC
26209	355	18	a	a	DT
26209	355	19	tablespoonful	tablespoonful	NN
26209	355	20	of	of	IN
26209	355	21	butter	butter	NN
26209	355	22	rubbed	rub	VBN
26209	355	23	into	into	IN
26209	355	24	a	a	DT
26209	355	25	tablespoonful	tablespoonful	JJ
26209	355	26	--	--	:
26209	355	27	slightly	slightly	RB
26209	355	28	heaping	heap	VBG
26209	355	29	--	--	:
26209	355	30	of	of	IN
26209	355	31	flour	flour	NN
26209	355	32	,	,	,
26209	355	33	season	season	NN
26209	355	34	to	to	TO
26209	355	35	taste	taste	VB
26209	355	36	with	with	IN
26209	355	37	salt	salt	NN
26209	355	38	and	and	CC
26209	355	39	pepper	pepper	NN
26209	355	40	,	,	,
26209	355	41	let	let	VB
26209	355	42	it	-PRON-	PRP
26209	355	43	come	come	VB
26209	355	44	to	to	IN
26209	355	45	a	a	DT
26209	355	46	boil	boil	NN
26209	355	47	.	.	.
26209	356	1	Remove	remove	VB
26209	356	2	from	from	IN
26209	356	3	the	the	DT
26209	356	4	fire	fire	NN
26209	356	5	and	and	CC
26209	356	6	add	add	VB
26209	356	7	two	two	CD
26209	356	8	egg	egg	NN
26209	356	9	yolks	yolk	NNS
26209	356	10	,	,	,
26209	356	11	beaten	beat	VBN
26209	356	12	with	with	IN
26209	356	13	half	half	PDT
26209	356	14	a	a	DT
26209	356	15	cup	cup	NN
26209	356	16	of	of	IN
26209	356	17	cream	cream	NN
26209	356	18	,	,	,
26209	356	19	stir	stir	VB
26209	356	20	rapidly	rapidly	RB
26209	356	21	,	,	,
26209	356	22	and	and	CC
26209	356	23	serve	serve	VB
26209	356	24	at	at	IN
26209	356	25	once	once	RB
26209	356	26	.	.	.
26209	357	1	CREAM	cream	NN
26209	357	2	OF	of	IN
26209	357	3	ASPARAGUS	ASPARAGUS	NNP
26209	357	4	.	.	.
26209	358	1	Prepare	prepare	VB
26209	358	2	a	a	DT
26209	358	3	bunch	bunch	NN
26209	358	4	of	of	IN
26209	358	5	asparagus	asparagus	NN
26209	358	6	in	in	IN
26209	358	7	the	the	DT
26209	358	8	usual	usual	JJ
26209	358	9	way	way	NN
26209	358	10	for	for	IN
26209	358	11	cooking	cooking	NN
26209	358	12	,	,	,
26209	358	13	cut	cut	VBD
26209	358	14	off	off	RP
26209	358	15	the	the	DT
26209	358	16	points	point	NNS
26209	358	17	about	about	IN
26209	358	18	an	an	DT
26209	358	19	inch	inch	NN
26209	358	20	in	in	IN
26209	358	21	length	length	NN
26209	358	22	and	and	CC
26209	358	23	put	put	VB
26209	358	24	aside	aside	RB
26209	358	25	.	.	.
26209	359	1	Cover	cover	VB
26209	359	2	the	the	DT
26209	359	3	stalks	stalk	NNS
26209	359	4	and	and	CC
26209	359	5	half	half	PDT
26209	359	6	an	an	DT
26209	359	7	onion	onion	NN
26209	359	8	cut	cut	NN
26209	359	9	in	in	IN
26209	359	10	slices	slice	NNS
26209	359	11	,	,	,
26209	359	12	with	with	IN
26209	359	13	boiling	boiling	NN
26209	359	14	water	water	NN
26209	359	15	,	,	,
26209	359	16	cook	cook	NN
26209	359	17	until	until	IN
26209	359	18	tender	tender	NN
26209	359	19	and	and	CC
26209	359	20	press	press	NN
26209	359	21	through	through	IN
26209	359	22	a	a	DT
26209	359	23	purée	purée	NN
26209	359	24	sieve	sieve	NN
26209	359	25	with	with	IN
26209	359	26	the	the	DT
26209	359	27	water	water	NN
26209	359	28	they	-PRON-	PRP
26209	359	29	were	be	VBD
26209	359	30	boiled	boil	VBN
26209	359	31	in	in	RP
26209	359	32	.	.	.
26209	360	1	Melt	melt	VB
26209	360	2	a	a	DT
26209	360	3	good	good	JJ
26209	360	4	tablespoonful	tablespoonful	NN
26209	360	5	of	of	IN
26209	360	6	butter	butter	NN
26209	360	7	in	in	IN
26209	360	8	a	a	DT
26209	360	9	saucepan	saucepan	NN
26209	360	10	,	,	,
26209	360	11	and	and	CC
26209	360	12	stir	stir	VB
26209	360	13	into	into	IN
26209	360	14	it	-PRON-	PRP
26209	360	15	half	half	PDT
26209	360	16	a	a	DT
26209	360	17	tablespoonful	tablespoonful	NN
26209	360	18	of	of	IN
26209	360	19	flour	flour	NN
26209	360	20	,	,	,
26209	360	21	add	add	VB
26209	360	22	the	the	DT
26209	360	23	purée	purée	NN
26209	360	24	of	of	IN
26209	360	25	asparagus	asparagus	NNP
26209	360	26	and	and	CC
26209	360	27	let	let	VB
26209	360	28	it	-PRON-	PRP
26209	360	29	come	come	VB
26209	360	30	to	to	IN
26209	360	31	a	a	DT
26209	360	32	boil	boil	NN
26209	360	33	,	,	,
26209	360	34	season	season	NN
26209	360	35	with	with	IN
26209	360	36	salt	salt	NN
26209	360	37	and	and	CC
26209	360	38	pepper	pepper	NN
26209	360	39	to	to	IN
26209	360	40	taste	taste	NN
26209	360	41	.	.	.
26209	361	1	Have	have	VBP
26209	361	2	the	the	DT
26209	361	3	asparagus	asparagus	JJ
26209	361	4	points	point	NNS
26209	361	5	cooked	cook	VBN
26209	361	6	tender	tender	RB
26209	361	7	in	in	IN
26209	361	8	a	a	DT
26209	361	9	little	little	JJ
26209	361	10	water	water	NN
26209	361	11	.	.	.
26209	362	1	Have	have	VBP
26209	362	2	ready	ready	JJ
26209	362	3	a	a	DT
26209	362	4	pint	pint	NN
26209	362	5	of	of	IN
26209	362	6	boiling	boil	VBG
26209	362	7	milk	milk	NN
26209	362	8	,	,	,
26209	362	9	remove	remove	VB
26209	362	10	both	both	DT
26209	362	11	from	from	IN
26209	362	12	the	the	DT
26209	362	13	fire	fire	NN
26209	362	14	and	and	CC
26209	362	15	stir	stir	VB
26209	362	16	the	the	DT
26209	362	17	milk	milk	NN
26209	362	18	into	into	IN
26209	362	19	the	the	DT
26209	362	20	soup	soup	NN
26209	362	21	,	,	,
26209	362	22	put	put	VBD
26209	362	23	the	the	DT
26209	362	24	asparagus	asparagus	NN
26209	362	25	points	point	NNS
26209	362	26	into	into	IN
26209	362	27	the	the	DT
26209	362	28	tureen	tureen	NN
26209	362	29	.	.	.
26209	363	1	Beat	beat	VB
26209	363	2	two	two	CD
26209	363	3	egg	egg	NN
26209	363	4	yolks	yolk	NNS
26209	363	5	with	with	IN
26209	363	6	four	four	CD
26209	363	7	tablespoonfuls	tablespoonful	NNS
26209	363	8	of	of	IN
26209	363	9	cream	cream	NN
26209	363	10	,	,	,
26209	363	11	stir	stir	VB
26209	363	12	quickly	quickly	RB
26209	363	13	into	into	IN
26209	363	14	the	the	DT
26209	363	15	soup	soup	NN
26209	363	16	and	and	CC
26209	363	17	pour	pour	VB
26209	363	18	into	into	IN
26209	363	19	the	the	DT
26209	363	20	tureen	tureen	NN
26209	363	21	.	.	.
26209	364	1	CREAM	cream	NN
26209	364	2	OF	of	IN
26209	364	3	LIMA	lima	JJ
26209	364	4	BEANS	bean	NNS
26209	364	5	.	.	.
26209	365	1	Put	put	VB
26209	365	2	over	over	RP
26209	365	3	the	the	DT
26209	365	4	fire	fire	NN
26209	365	5	a	a	DT
26209	365	6	quart	quart	NN
26209	365	7	of	of	IN
26209	365	8	lima	lima	NNP
26209	365	9	beans	bean	NNS
26209	365	10	in	in	IN
26209	365	11	boiling	boil	VBG
26209	365	12	water	water	NN
26209	365	13	to	to	TO
26209	365	14	cover	cover	VB
26209	365	15	them	-PRON-	PRP
26209	365	16	;	;	:
26209	365	17	when	when	WRB
26209	365	18	nearly	nearly	RB
26209	365	19	tender	tender	RB
26209	365	20	add	add	VBP
26209	365	21	a	a	DT
26209	365	22	bay	bay	NN
26209	365	23	leaf	leaf	NN
26209	365	24	,	,	,
26209	365	25	half	half	PDT
26209	365	26	a	a	DT
26209	365	27	white	white	JJ
26209	365	28	onion	onion	NN
26209	365	29	,	,	,
26209	365	30	and	and	CC
26209	365	31	salt	salt	NN
26209	365	32	and	and	CC
26209	365	33	white	white	JJ
26209	365	34	pepper	pepper	NN
26209	365	35	to	to	IN
26209	365	36	taste	taste	NN
26209	365	37	.	.	.
26209	366	1	Let	let	VB
26209	366	2	them	-PRON-	PRP
26209	366	3	cook	cook	VB
26209	366	4	until	until	IN
26209	366	5	very	very	RB
26209	366	6	tender	tender	NN
26209	366	7	,	,	,
26209	366	8	remove	remove	VBP
26209	366	9	from	from	IN
26209	366	10	the	the	DT
26209	366	11	fire	fire	NN
26209	366	12	,	,	,
26209	366	13	and	and	CC
26209	366	14	mash	mash	NN
26209	366	15	through	through	IN
26209	366	16	a	a	DT
26209	366	17	colander	colander	NN
26209	366	18	with	with	IN
26209	366	19	the	the	DT
26209	366	20	water	water	NN
26209	366	21	in	in	IN
26209	366	22	which	which	WDT
26209	366	23	they	-PRON-	PRP
26209	366	24	were	be	VBD
26209	366	25	boiled	boil	VBN
26209	366	26	.	.	.
26209	367	1	Put	put	VB
26209	367	2	back	back	RB
26209	367	3	in	in	IN
26209	367	4	the	the	DT
26209	367	5	saucepan	saucepan	NN
26209	367	6	on	on	IN
26209	367	7	the	the	DT
26209	367	8	range	range	NN
26209	367	9	,	,	,
26209	367	10	let	let	VB
26209	367	11	it	-PRON-	PRP
26209	367	12	come	come	VB
26209	367	13	to	to	IN
26209	367	14	a	a	DT
26209	367	15	boil	boil	NN
26209	367	16	,	,	,
26209	367	17	then	then	RB
26209	367	18	add	add	VB
26209	367	19	a	a	DT
26209	367	20	heaping	heaping	NN
26209	367	21	tablespoonful	tablespoonful	NN
26209	367	22	of	of	IN
26209	367	23	butter	butter	NN
26209	367	24	and	and	CC
26209	367	25	a	a	DT
26209	367	26	pint	pint	NN
26209	367	27	of	of	IN
26209	367	28	boiling	boil	VBG
26209	367	29	milk	milk	NN
26209	367	30	,	,	,
26209	367	31	stir	stir	VB
26209	367	32	well	well	RB
26209	367	33	,	,	,
26209	367	34	remove	remove	VB
26209	367	35	and	and	CC
26209	367	36	press	press	VB
26209	367	37	through	through	IN
26209	367	38	a	a	DT
26209	367	39	purée	purée	NN
26209	367	40	sieve	sieve	NN
26209	367	41	that	that	IN
26209	367	42	it	-PRON-	PRP
26209	367	43	may	may	MD
26209	367	44	be	be	VB
26209	367	45	smooth	smooth	JJ
26209	367	46	.	.	.
26209	368	1	Beat	beat	VB
26209	368	2	four	four	CD
26209	368	3	tablespoonfuls	tablespoonful	NNS
26209	368	4	of	of	IN
26209	368	5	cream	cream	NN
26209	368	6	,	,	,
26209	368	7	add	add	VB
26209	368	8	when	when	WRB
26209	368	9	the	the	DT
26209	368	10	soup	soup	NN
26209	368	11	is	be	VBZ
26209	368	12	in	in	IN
26209	368	13	the	the	DT
26209	368	14	tureen	tureen	NN
26209	368	15	and	and	CC
26209	368	16	serve	serve	VB
26209	368	17	immediately	immediately	RB
26209	368	18	.	.	.
26209	369	1	This	this	DT
26209	369	2	soup	soup	NN
26209	369	3	is	be	VBZ
26209	369	4	very	very	RB
26209	369	5	nice	nice	JJ
26209	369	6	when	when	WRB
26209	369	7	made	make	VBN
26209	369	8	from	from	IN
26209	369	9	the	the	DT
26209	369	10	best	good	JJS
26209	369	11	canned	canned	JJ
26209	369	12	lima	lima	NN
26209	369	13	beans	bean	NNS
26209	369	14	,	,	,
26209	369	15	using	use	VBG
26209	369	16	two	two	CD
26209	369	17	cans	can	NNS
26209	369	18	and	and	CC
26209	369	19	following	follow	VBG
26209	369	20	the	the	DT
26209	369	21	recipe	recipe	NN
26209	369	22	as	as	IN
26209	369	23	above	above	RB
26209	369	24	.	.	.
26209	370	1	CREAM	cream	NN
26209	370	2	OF	of	IN
26209	370	3	CAULIFLOWER	CAULIFLOWER	NNP
26209	370	4	.	.	.
26209	371	1	Cut	cut	VB
26209	371	2	one	one	CD
26209	371	3	small	small	JJ
26209	371	4	cauliflower	cauliflower	NN
26209	371	5	into	into	IN
26209	371	6	flowerettes	flowerette	NNS
26209	371	7	,	,	,
26209	371	8	reserve	reserve	VB
26209	371	9	a	a	DT
26209	371	10	tablespoonful	tablespoonful	JJ
26209	371	11	,	,	,
26209	371	12	put	put	VB
26209	371	13	the	the	DT
26209	371	14	rest	rest	NN
26209	371	15	into	into	IN
26209	371	16	a	a	DT
26209	371	17	saucepan	saucepan	NN
26209	371	18	with	with	IN
26209	371	19	three	three	CD
26209	371	20	cups	cup	NNS
26209	371	21	of	of	IN
26209	371	22	boiling	boiling	NN
26209	371	23	water	water	NN
26209	371	24	,	,	,
26209	371	25	one	one	CD
26209	371	26	small	small	JJ
26209	371	27	white	white	JJ
26209	371	28	onion	onion	NN
26209	371	29	,	,	,
26209	371	30	half	half	PDT
26209	371	31	a	a	DT
26209	371	32	small	small	JJ
26209	371	33	celeriac	celeriac	NNS
26209	371	34	cut	cut	VBN
26209	371	35	in	in	IN
26209	371	36	slices	slice	NNS
26209	371	37	,	,	,
26209	371	38	and	and	CC
26209	371	39	a	a	DT
26209	371	40	bay	bay	NN
26209	371	41	leaf	leaf	NN
26209	371	42	.	.	.
26209	372	1	Cook	cook	VB
26209	372	2	together	together	RB
26209	372	3	ten	ten	CD
26209	372	4	minutes	minute	NNS
26209	372	5	,	,	,
26209	372	6	drain	drain	VB
26209	372	7	and	and	CC
26209	372	8	put	put	VB
26209	372	9	the	the	DT
26209	372	10	vegetables	vegetable	NNS
26209	372	11	into	into	IN
26209	372	12	a	a	DT
26209	372	13	double	double	JJ
26209	372	14	boiler	boiler	NN
26209	372	15	with	with	IN
26209	372	16	two	two	CD
26209	372	17	heaping	heap	VBG
26209	372	18	tablespoonfuls	tablespoonful	NNS
26209	372	19	of	of	IN
26209	372	20	butter	butter	NN
26209	372	21	,	,	,
26209	372	22	a	a	DT
26209	372	23	heaping	heaping	NN
26209	372	24	tablespoonful	tablespoonful	NN
26209	372	25	of	of	IN
26209	372	26	flour	flour	NN
26209	372	27	,	,	,
26209	372	28	salt	salt	NN
26209	372	29	and	and	CC
26209	372	30	pepper	pepper	NN
26209	372	31	to	to	IN
26209	372	32	taste	taste	NN
26209	372	33	;	;	:
26209	372	34	steam	steam	NN
26209	372	35	for	for	IN
26209	372	36	ten	ten	CD
26209	372	37	minutes	minute	NNS
26209	372	38	.	.	.
26209	373	1	Put	put	VB
26209	373	2	the	the	DT
26209	373	3	flowerettes	flowerette	NNS
26209	373	4	into	into	IN
26209	373	5	the	the	DT
26209	373	6	water	water	NN
26209	373	7	the	the	DT
26209	373	8	vegetables	vegetable	NNS
26209	373	9	were	be	VBD
26209	373	10	boiled	boil	VBN
26209	373	11	in	in	RP
26209	373	12	and	and	CC
26209	373	13	cook	cook	VB
26209	373	14	until	until	IN
26209	373	15	tender	tender	NN
26209	373	16	,	,	,
26209	373	17	remove	remove	VB
26209	373	18	and	and	CC
26209	373	19	put	put	VB
26209	373	20	aside	aside	RB
26209	373	21	to	to	TO
26209	373	22	keep	keep	VB
26209	373	23	warm	warm	JJ
26209	373	24	,	,	,
26209	373	25	measure	measure	VB
26209	373	26	the	the	DT
26209	373	27	water	water	NN
26209	373	28	and	and	CC
26209	373	29	add	add	VB
26209	373	30	sufficient	sufficient	JJ
26209	373	31	from	from	IN
26209	373	32	the	the	DT
26209	373	33	kettle	kettle	NN
26209	373	34	to	to	TO
26209	373	35	make	make	VB
26209	373	36	two	two	CD
26209	373	37	cupfuls	cupful	NNS
26209	373	38	,	,	,
26209	373	39	pour	pour	VB
26209	373	40	this	this	DT
26209	373	41	over	over	IN
26209	373	42	the	the	DT
26209	373	43	vegetables	vegetable	NNS
26209	373	44	,	,	,
26209	373	45	cook	cook	VB
26209	373	46	until	until	IN
26209	373	47	tender	tender	NN
26209	373	48	and	and	CC
26209	373	49	press	press	NN
26209	373	50	through	through	IN
26209	373	51	a	a	DT
26209	373	52	fine	fine	JJ
26209	373	53	sieve	sieve	NN
26209	373	54	.	.	.
26209	374	1	Bring	bring	VB
26209	374	2	two	two	CD
26209	374	3	cups	cup	NNS
26209	374	4	of	of	IN
26209	374	5	milk	milk	NN
26209	374	6	to	to	IN
26209	374	7	the	the	DT
26209	374	8	boiling	boiling	NN
26209	374	9	point	point	NN
26209	374	10	,	,	,
26209	374	11	turn	turn	VB
26209	374	12	the	the	DT
26209	374	13	purée	purée	NN
26209	374	14	into	into	IN
26209	374	15	this	this	DT
26209	374	16	,	,	,
26209	374	17	let	let	VB
26209	374	18	it	-PRON-	PRP
26209	374	19	boil	boil	VB
26209	374	20	up	up	RP
26209	374	21	once	once	RB
26209	374	22	,	,	,
26209	374	23	remove	remove	VB
26209	374	24	from	from	IN
26209	374	25	the	the	DT
26209	374	26	fire	fire	NN
26209	374	27	.	.	.
26209	375	1	Beat	beat	VB
26209	375	2	two	two	CD
26209	375	3	egg	egg	NN
26209	375	4	yolks	yolk	NNS
26209	375	5	and	and	CC
26209	375	6	four	four	CD
26209	375	7	tablespoonfuls	tablespoonful	NNS
26209	375	8	of	of	IN
26209	375	9	rich	rich	JJ
26209	375	10	cream	cream	NN
26209	375	11	together	together	RB
26209	375	12	,	,	,
26209	375	13	add	add	VB
26209	375	14	some	some	DT
26209	375	15	of	of	IN
26209	375	16	the	the	DT
26209	375	17	soup	soup	NN
26209	375	18	to	to	IN
26209	375	19	this	this	DT
26209	375	20	,	,	,
26209	375	21	then	then	RB
26209	375	22	mix	mix	VB
26209	375	23	all	all	RB
26209	375	24	together	together	RB
26209	375	25	,	,	,
26209	375	26	turn	turn	VB
26209	375	27	into	into	IN
26209	375	28	the	the	DT
26209	375	29	tureen	tureen	NN
26209	375	30	,	,	,
26209	375	31	add	add	VB
26209	375	32	the	the	DT
26209	375	33	flowerettes	flowerette	NNS
26209	375	34	and	and	CC
26209	375	35	serve	serve	VB
26209	375	36	at	at	IN
26209	375	37	once	once	RB
26209	375	38	.	.	.
26209	376	1	CREAM	cream	NN
26209	376	2	OF	of	IN
26209	376	3	CELERY	CELERY	NNP
26209	376	4	.	.	.
26209	377	1	Take	take	VB
26209	377	2	of	of	IN
26209	377	3	the	the	DT
26209	377	4	coarser	coarser	NN
26209	377	5	parts	part	NNS
26209	377	6	of	of	IN
26209	377	7	celery	celery	NN
26209	377	8	as	as	RB
26209	377	9	much	much	JJ
26209	377	10	as	as	IN
26209	377	11	will	will	MD
26209	377	12	make	make	VB
26209	377	13	two	two	CD
26209	377	14	heads	head	NNS
26209	377	15	,	,	,
26209	377	16	wash	wash	VB
26209	377	17	and	and	CC
26209	377	18	cut	cut	VBN
26209	377	19	in	in	IN
26209	377	20	pieces	piece	NNS
26209	377	21	,	,	,
26209	377	22	put	put	VBN
26209	377	23	in	in	IN
26209	377	24	a	a	DT
26209	377	25	saucepan	saucepan	NN
26209	377	26	with	with	IN
26209	377	27	half	half	PDT
26209	377	28	an	an	DT
26209	377	29	onion	onion	NN
26209	377	30	cut	cut	NN
26209	377	31	in	in	IN
26209	377	32	slices	slice	NNS
26209	377	33	and	and	CC
26209	377	34	cover	cover	VB
26209	377	35	with	with	IN
26209	377	36	boiling	boiling	NN
26209	377	37	water	water	NN
26209	377	38	.	.	.
26209	378	1	Cook	cook	VB
26209	378	2	until	until	IN
26209	378	3	tender	tender	NN
26209	378	4	and	and	CC
26209	378	5	press	press	NN
26209	378	6	through	through	IN
26209	378	7	a	a	DT
26209	378	8	sieve	sieve	NN
26209	378	9	with	with	IN
26209	378	10	the	the	DT
26209	378	11	water	water	NN
26209	378	12	in	in	IN
26209	378	13	which	which	WDT
26209	378	14	it	-PRON-	PRP
26209	378	15	was	be	VBD
26209	378	16	boiled	boil	VBN
26209	378	17	.	.	.
26209	379	1	Make	make	VB
26209	379	2	a	a	DT
26209	379	3	roux	roux	NN
26209	379	4	of	of	IN
26209	379	5	butter	butter	NN
26209	379	6	and	and	CC
26209	379	7	flour	flour	NN
26209	379	8	as	as	IN
26209	379	9	in	in	IN
26209	379	10	other	other	JJ
26209	379	11	cream	cream	NN
26209	379	12	soups	soup	NNS
26209	379	13	,	,	,
26209	379	14	add	add	VB
26209	379	15	the	the	DT
26209	379	16	purée	purée	NN
26209	379	17	to	to	IN
26209	379	18	it	-PRON-	PRP
26209	379	19	and	and	CC
26209	379	20	as	as	RB
26209	379	21	much	much	JJ
26209	379	22	boiling	boiling	NN
26209	379	23	milk	milk	NN
26209	379	24	as	as	IN
26209	379	25	will	will	MD
26209	379	26	make	make	VB
26209	379	27	it	-PRON-	PRP
26209	379	28	the	the	DT
26209	379	29	proper	proper	JJ
26209	379	30	consistency	consistency	NN
26209	379	31	.	.	.
26209	380	1	Season	season	NN
26209	380	2	with	with	IN
26209	380	3	salt	salt	NN
26209	380	4	and	and	CC
26209	380	5	pepper	pepper	NN
26209	380	6	,	,	,
26209	380	7	and	and	CC
26209	380	8	finish	finish	VB
26209	380	9	with	with	IN
26209	380	10	a	a	DT
26209	380	11	beaten	beat	VBN
26209	380	12	egg	egg	NN
26209	380	13	yolk	yolk	NNP
26209	380	14	and	and	CC
26209	380	15	two	two	CD
26209	380	16	tablespoonfuls	tablespoonful	NNS
26209	380	17	of	of	IN
26209	380	18	cream	cream	NN
26209	380	19	,	,	,
26209	380	20	adding	add	VBG
26209	380	21	this	this	DT
26209	380	22	after	after	IN
26209	380	23	the	the	DT
26209	380	24	soup	soup	NN
26209	380	25	has	have	VBZ
26209	380	26	been	be	VBN
26209	380	27	removed	remove	VBN
26209	380	28	from	from	IN
26209	380	29	the	the	DT
26209	380	30	fire	fire	NN
26209	380	31	.	.	.
26209	381	1	CREAM	cream	NN
26209	381	2	OF	of	IN
26209	381	3	CHESTNUTS	chestnuts	NN
26209	381	4	.	.	.
26209	382	1	Shell	Shell	NNP
26209	382	2	and	and	CC
26209	382	3	blanch	blanch	VB
26209	382	4	a	a	DT
26209	382	5	pint	pint	NN
26209	382	6	of	of	IN
26209	382	7	large	large	JJ
26209	382	8	French	french	JJ
26209	382	9	chestnuts	chestnut	NNS
26209	382	10	.	.	.
26209	383	1	Put	put	VB
26209	383	2	them	-PRON-	PRP
26209	383	3	in	in	IN
26209	383	4	a	a	DT
26209	383	5	saucepan	saucepan	NN
26209	383	6	and	and	CC
26209	383	7	almost	almost	RB
26209	383	8	cover	cover	VB
26209	383	9	them	-PRON-	PRP
26209	383	10	with	with	IN
26209	383	11	boiling	boil	VBG
26209	383	12	water	water	NN
26209	383	13	,	,	,
26209	383	14	cook	cook	NN
26209	383	15	until	until	IN
26209	383	16	tender	tender	NN
26209	383	17	.	.	.
26209	384	1	Before	before	IN
26209	384	2	they	-PRON-	PRP
26209	384	3	are	be	VBP
26209	384	4	quite	quite	RB
26209	384	5	done	do	VBN
26209	384	6	add	add	VB
26209	384	7	a	a	DT
26209	384	8	little	little	JJ
26209	384	9	salt	salt	NN
26209	384	10	.	.	.
26209	385	1	When	when	WRB
26209	385	2	done	do	VBN
26209	385	3	remove	remove	NN
26209	385	4	from	from	IN
26209	385	5	the	the	DT
26209	385	6	fire	fire	NN
26209	385	7	,	,	,
26209	385	8	rub	rub	VB
26209	385	9	through	through	IN
26209	385	10	a	a	DT
26209	385	11	purée	purée	NN
26209	385	12	sieve	sieve	NN
26209	385	13	with	with	IN
26209	385	14	the	the	DT
26209	385	15	water	water	NN
26209	385	16	they	-PRON-	PRP
26209	385	17	were	be	VBD
26209	385	18	boiled	boil	VBN
26209	385	19	in	in	RP
26209	385	20	.	.	.
26209	386	1	Melt	melt	VB
26209	386	2	a	a	DT
26209	386	3	generous	generous	JJ
26209	386	4	heaping	heaping	NN
26209	386	5	tablespoonful	tablespoonful	NN
26209	386	6	of	of	IN
26209	386	7	butter	butter	NN
26209	386	8	with	with	IN
26209	386	9	an	an	DT
26209	386	10	even	even	RB
26209	386	11	tablespoonful	tablespoonful	JJ
26209	386	12	of	of	IN
26209	386	13	flour	flour	NN
26209	386	14	and	and	CC
26209	386	15	add	add	VB
26209	386	16	to	to	IN
26209	386	17	it	-PRON-	PRP
26209	386	18	by	by	IN
26209	386	19	degrees	degree	NNS
26209	386	20	a	a	DT
26209	386	21	pint	pint	NN
26209	386	22	of	of	IN
26209	386	23	boiling	boil	VBG
26209	386	24	milk	milk	NN
26209	386	25	,	,	,
26209	386	26	let	let	VB
26209	386	27	it	-PRON-	PRP
26209	386	28	cook	cook	VB
26209	386	29	until	until	IN
26209	386	30	thick	thick	JJ
26209	386	31	,	,	,
26209	386	32	then	then	RB
26209	386	33	stir	stir	VB
26209	386	34	in	in	IN
26209	386	35	the	the	DT
26209	386	36	chestnut	chestnut	NN
26209	386	37	purée	purée	NN
26209	386	38	and	and	CC
26209	386	39	salt	salt	NN
26209	386	40	and	and	CC
26209	386	41	pepper	pepper	NN
26209	386	42	to	to	IN
26209	386	43	taste	taste	NN
26209	386	44	.	.	.
26209	387	1	Let	let	VB
26209	387	2	it	-PRON-	PRP
26209	387	3	come	come	VB
26209	387	4	to	to	IN
26209	387	5	a	a	DT
26209	387	6	boil	boil	NN
26209	387	7	and	and	CC
26209	387	8	serve	serve	VB
26209	387	9	.	.	.
26209	388	1	CREAM	cream	NN
26209	388	2	OF	of	IN
26209	388	3	CUCUMBERS	cucumber	NNS
26209	388	4	.	.	.
26209	389	1	Peel	peel	VB
26209	389	2	and	and	CC
26209	389	3	cut	cut	VB
26209	389	4	into	into	IN
26209	389	5	slices	slice	NNS
26209	389	6	four	four	CD
26209	389	7	cucumbers	cucumber	NNS
26209	389	8	and	and	CC
26209	389	9	one	one	CD
26209	389	10	small	small	JJ
26209	389	11	white	white	JJ
26209	389	12	onion	onion	NN
26209	389	13	,	,	,
26209	389	14	put	put	VBN
26209	389	15	in	in	IN
26209	389	16	a	a	DT
26209	389	17	saucepan	saucepan	NN
26209	389	18	with	with	IN
26209	389	19	enough	enough	JJ
26209	389	20	boiling	boiling	NN
26209	389	21	water	water	NN
26209	389	22	to	to	TO
26209	389	23	cover	cover	VB
26209	389	24	them	-PRON-	PRP
26209	389	25	,	,	,
26209	389	26	cook	cook	VBP
26209	389	27	until	until	IN
26209	389	28	tender	tender	NN
26209	389	29	,	,	,
26209	389	30	press	press	NN
26209	389	31	through	through	IN
26209	389	32	a	a	DT
26209	389	33	fine	fine	JJ
26209	389	34	sieve	sieve	NN
26209	389	35	and	and	CC
26209	389	36	pour	pour	VB
26209	389	37	into	into	IN
26209	389	38	a	a	DT
26209	389	39	saucepan	saucepan	NN
26209	389	40	,	,	,
26209	389	41	stand	stand	VB
26209	389	42	where	where	WRB
26209	389	43	it	-PRON-	PRP
26209	389	44	will	will	MD
26209	389	45	keep	keep	VB
26209	389	46	hot	hot	JJ
26209	389	47	without	without	IN
26209	389	48	cooking	cooking	NN
26209	389	49	.	.	.
26209	390	1	Have	have	VBP
26209	390	2	a	a	DT
26209	390	3	cream	cream	NN
26209	390	4	sauce	sauce	NN
26209	390	5	ready	ready	JJ
26209	390	6	,	,	,
26209	390	7	made	make	VBN
26209	390	8	by	by	IN
26209	390	9	melting	melt	VBG
26209	390	10	two	two	CD
26209	390	11	heaping	heap	VBG
26209	390	12	tablespoonfuls	tablespoonful	NNS
26209	390	13	of	of	IN
26209	390	14	butter	butter	NN
26209	390	15	in	in	IN
26209	390	16	a	a	DT
26209	390	17	saucepan	saucepan	NN
26209	390	18	with	with	IN
26209	390	19	two	two	CD
26209	390	20	tablespoonfuls	tablespoonful	NNS
26209	390	21	of	of	IN
26209	390	22	flour	flour	NN
26209	390	23	,	,	,
26209	390	24	let	let	VB
26209	390	25	them	-PRON-	PRP
26209	390	26	cook	cook	VB
26209	390	27	together	together	RB
26209	390	28	until	until	IN
26209	390	29	the	the	DT
26209	390	30	mixture	mixture	NN
26209	390	31	no	no	RB
26209	390	32	longer	long	RBR
26209	390	33	adheres	adhere	VBZ
26209	390	34	to	to	IN
26209	390	35	the	the	DT
26209	390	36	pan	pan	NN
26209	390	37	,	,	,
26209	390	38	then	then	RB
26209	390	39	add	add	VB
26209	390	40	gradually	gradually	RB
26209	390	41	a	a	DT
26209	390	42	quart	quart	NN
26209	390	43	of	of	IN
26209	390	44	milk	milk	NN
26209	390	45	,	,	,
26209	390	46	an	an	DT
26209	390	47	even	even	RB
26209	390	48	teaspoonful	teaspoonful	JJ
26209	390	49	of	of	IN
26209	390	50	white	white	JJ
26209	390	51	pepper	pepper	NN
26209	390	52	,	,	,
26209	390	53	a	a	DT
26209	390	54	heaping	heap	VBG
26209	390	55	teaspoonful	teaspoonful	JJ
26209	390	56	of	of	IN
26209	390	57	salt	salt	NN
26209	390	58	,	,	,
26209	390	59	let	let	VB
26209	390	60	it	-PRON-	PRP
26209	390	61	boil	boil	VB
26209	390	62	for	for	IN
26209	390	63	a	a	DT
26209	390	64	few	few	JJ
26209	390	65	minutes	minute	NNS
26209	390	66	until	until	IN
26209	390	67	thick	thick	JJ
26209	390	68	and	and	CC
26209	390	69	pour	pour	VBP
26209	390	70	into	into	IN
26209	390	71	the	the	DT
26209	390	72	cucumber	cucumber	NN
26209	390	73	purée	purée	NN
26209	390	74	,	,	,
26209	390	75	add	add	VB
26209	390	76	two	two	CD
26209	390	77	tablespoonfuls	tablespoonful	NNS
26209	390	78	of	of	IN
26209	390	79	rich	rich	JJ
26209	390	80	cream	cream	NN
26209	390	81	,	,	,
26209	390	82	let	let	VB
26209	390	83	it	-PRON-	PRP
26209	390	84	come	come	VB
26209	390	85	to	to	IN
26209	390	86	the	the	DT
26209	390	87	boiling	boiling	NN
26209	390	88	point	point	NN
26209	390	89	,	,	,
26209	390	90	and	and	CC
26209	390	91	serve	serve	VB
26209	390	92	at	at	IN
26209	390	93	once	once	RB
26209	390	94	.	.	.
26209	391	1	This	this	DT
26209	391	2	is	be	VBZ
26209	391	3	a	a	DT
26209	391	4	very	very	RB
26209	391	5	delicate	delicate	JJ
26209	391	6	soup	soup	NN
26209	391	7	,	,	,
26209	391	8	and	and	CC
26209	391	9	cooking	cooking	NN
26209	391	10	or	or	CC
26209	391	11	standing	stand	VBG
26209	391	12	on	on	IN
26209	391	13	the	the	DT
26209	391	14	stove	stove	NN
26209	391	15	after	after	IN
26209	391	16	it	-PRON-	PRP
26209	391	17	is	be	VBZ
26209	391	18	done	do	VBN
26209	391	19	will	will	MD
26209	391	20	spoil	spoil	VB
26209	391	21	it	-PRON-	PRP
26209	391	22	.	.	.
26209	392	1	Groult	Groult	NNP
26209	392	2	's	's	POS
26209	392	3	potato	potato	NN
26209	392	4	flour	flour	NN
26209	392	5	is	be	VBZ
26209	392	6	nicer	nice	JJR
26209	392	7	for	for	IN
26209	392	8	thickening	thicken	VBG
26209	392	9	cream	cream	NN
26209	392	10	soups	soup	NNS
26209	392	11	than	than	IN
26209	392	12	the	the	DT
26209	392	13	common	common	JJ
26209	392	14	flour	flour	NN
26209	392	15	,	,	,
26209	392	16	but	but	CC
26209	392	17	,	,	,
26209	392	18	if	if	IN
26209	392	19	used	use	VBN
26209	392	20	,	,	,
26209	392	21	only	only	RB
26209	392	22	half	half	PDT
26209	392	23	the	the	DT
26209	392	24	quantity	quantity	NN
26209	392	25	called	call	VBN
26209	392	26	for	for	IN
26209	392	27	in	in	IN
26209	392	28	the	the	DT
26209	392	29	recipes	recipe	NNS
26209	392	30	is	be	VBZ
26209	392	31	needed	need	VBN
26209	392	32	.	.	.
26209	393	1	CREAM	cream	NN
26209	393	2	OF	of	IN
26209	393	3	SUMMER	summer	NN
26209	393	4	SQUASH	SQUASH	NNP
26209	393	5	.	.	.
26209	394	1	Peel	peel	VB
26209	394	2	the	the	DT
26209	394	3	squash	squash	NN
26209	394	4	,	,	,
26209	394	5	slice	slice	VB
26209	394	6	thin	thin	JJ
26209	394	7	,	,	,
26209	394	8	put	put	VBN
26209	394	9	in	in	IN
26209	394	10	a	a	DT
26209	394	11	saucepan	saucepan	NN
26209	394	12	and	and	CC
26209	394	13	add	add	VB
26209	394	14	boiling	boil	VBG
26209	394	15	water	water	NN
26209	394	16	to	to	TO
26209	394	17	come	come	VB
26209	394	18	nearly	nearly	RB
26209	394	19	to	to	IN
26209	394	20	the	the	DT
26209	394	21	top	top	NN
26209	394	22	of	of	IN
26209	394	23	the	the	DT
26209	394	24	squash	squash	NN
26209	394	25	.	.	.
26209	395	1	When	when	WRB
26209	395	2	nearly	nearly	RB
26209	395	3	tender	tender	RB
26209	395	4	add	add	VBP
26209	395	5	an	an	DT
26209	395	6	onion	onion	NN
26209	395	7	,	,	,
26209	395	8	a	a	DT
26209	395	9	bay	bay	NN
26209	395	10	leaf	leaf	NN
26209	395	11	and	and	CC
26209	395	12	several	several	JJ
26209	395	13	sprigs	sprig	NNS
26209	395	14	of	of	IN
26209	395	15	parsley	parsley	NNP
26209	395	16	.	.	.
26209	396	1	When	when	WRB
26209	396	2	tender	tender	NN
26209	396	3	mash	mash	NN
26209	396	4	through	through	IN
26209	396	5	a	a	DT
26209	396	6	fine	fine	JJ
26209	396	7	sieve	sieve	NN
26209	396	8	,	,	,
26209	396	9	return	return	VB
26209	396	10	to	to	IN
26209	396	11	the	the	DT
26209	396	12	fire	fire	NN
26209	396	13	,	,	,
26209	396	14	let	let	VB
26209	396	15	it	-PRON-	PRP
26209	396	16	come	come	VB
26209	396	17	to	to	IN
26209	396	18	a	a	DT
26209	396	19	boil	boil	NN
26209	396	20	,	,	,
26209	396	21	stir	stir	VB
26209	396	22	in	in	IN
26209	396	23	a	a	DT
26209	396	24	heaping	heaping	NN
26209	396	25	tablespoonful	tablespoonful	NN
26209	396	26	of	of	IN
26209	396	27	butter	butter	NN
26209	396	28	,	,	,
26209	396	29	a	a	DT
26209	396	30	heaping	heaping	NN
26209	396	31	teaspoonful	teaspoonful	NN
26209	396	32	of	of	IN
26209	396	33	flour	flour	NN
26209	396	34	,	,	,
26209	396	35	season	season	NN
26209	396	36	with	with	IN
26209	396	37	salt	salt	NN
26209	396	38	and	and	CC
26209	396	39	pepper	pepper	NN
26209	396	40	and	and	CC
26209	396	41	a	a	DT
26209	396	42	tiny	tiny	JJ
26209	396	43	pinch	pinch	NN
26209	396	44	of	of	IN
26209	396	45	mace	mace	NN
26209	396	46	.	.	.
26209	397	1	Have	have	VBP
26209	397	2	almost	almost	RB
26209	397	3	as	as	RB
26209	397	4	much	much	JJ
26209	397	5	boiling	boiling	NN
26209	397	6	milk	milk	NN
26209	397	7	as	as	IN
26209	397	8	purée	purée	NN
26209	397	9	,	,	,
26209	397	10	remove	remove	VB
26209	397	11	from	from	IN
26209	397	12	the	the	DT
26209	397	13	fire	fire	NN
26209	397	14	and	and	CC
26209	397	15	stir	stir	VB
26209	397	16	together	together	RB
26209	397	17	,	,	,
26209	397	18	add	add	VB
26209	397	19	two	two	CD
26209	397	20	tablespoonfuls	tablespoonful	NNS
26209	397	21	of	of	IN
26209	397	22	cream	cream	NN
26209	397	23	,	,	,
26209	397	24	and	and	CC
26209	397	25	serve	serve	VB
26209	397	26	at	at	IN
26209	397	27	once	once	RB
26209	397	28	.	.	.
26209	398	1	CREAM	cream	NN
26209	398	2	OF	of	IN
26209	398	3	LETTUCE	LETTUCE	NNP
26209	398	4	.	.	.
26209	399	1	Take	take	VB
26209	399	2	two	two	CD
26209	399	3	heads	head	NNS
26209	399	4	of	of	IN
26209	399	5	nice	nice	JJ
26209	399	6	,	,	,
26209	399	7	fresh	fresh	JJ
26209	399	8	lettuce	lettuce	NN
26209	399	9	,	,	,
26209	399	10	wash	wash	NN
26209	399	11	and	and	CC
26209	399	12	drain	drain	VB
26209	399	13	and	and	CC
26209	399	14	chop	chop	VB
26209	399	15	fine	fine	RB
26209	399	16	with	with	IN
26209	399	17	half	half	PDT
26209	399	18	a	a	DT
26209	399	19	small	small	JJ
26209	399	20	white	white	JJ
26209	399	21	onion	onion	NN
26209	399	22	,	,	,
26209	399	23	put	put	VBN
26209	399	24	in	in	IN
26209	399	25	a	a	DT
26209	399	26	saucepan	saucepan	NN
26209	399	27	with	with	IN
26209	399	28	two	two	CD
26209	399	29	heaping	heap	VBG
26209	399	30	tablespoonfuls	tablespoonful	NNS
26209	399	31	of	of	IN
26209	399	32	butter	butter	NN
26209	399	33	,	,	,
26209	399	34	cook	cook	NN
26209	399	35	for	for	IN
26209	399	36	about	about	RB
26209	399	37	ten	ten	CD
26209	399	38	minutes	minute	NNS
26209	399	39	,	,	,
26209	399	40	stirring	stir	VBG
26209	399	41	all	all	PDT
26209	399	42	the	the	DT
26209	399	43	time	time	NN
26209	399	44	,	,	,
26209	399	45	then	then	RB
26209	399	46	add	add	VB
26209	399	47	two	two	CD
26209	399	48	heaping	heap	VBG
26209	399	49	tablespoonfuls	tablespoonful	NNS
26209	399	50	of	of	IN
26209	399	51	rice	rice	NN
26209	399	52	and	and	CC
26209	399	53	a	a	DT
26209	399	54	quart	quart	NN
26209	399	55	of	of	IN
26209	399	56	milk	milk	NN
26209	399	57	.	.	.
26209	400	1	Let	let	VB
26209	400	2	it	-PRON-	PRP
26209	400	3	boil	boil	VB
26209	400	4	for	for	IN
26209	400	5	twenty	twenty	CD
26209	400	6	minutes	minute	NNS
26209	400	7	until	until	IN
26209	400	8	the	the	DT
26209	400	9	rice	rice	NN
26209	400	10	is	be	VBZ
26209	400	11	perfectly	perfectly	RB
26209	400	12	tender	tender	JJ
26209	400	13	,	,	,
26209	400	14	remove	remove	VBP
26209	400	15	from	from	IN
26209	400	16	the	the	DT
26209	400	17	fire	fire	NN
26209	400	18	and	and	CC
26209	400	19	press	press	NN
26209	400	20	through	through	IN
26209	400	21	a	a	DT
26209	400	22	purée	purée	NN
26209	400	23	sieve	sieve	NN
26209	400	24	,	,	,
26209	400	25	using	use	VBG
26209	400	26	a	a	DT
26209	400	27	small	small	JJ
26209	400	28	potato	potato	NN
26209	400	29	masher	masher	NN
26209	400	30	,	,	,
26209	400	31	then	then	RB
26209	400	32	strain	strain	VB
26209	400	33	and	and	CC
26209	400	34	press	press	VBP
26209	400	35	again	again	RB
26209	400	36	through	through	IN
26209	400	37	a	a	DT
26209	400	38	fine	fine	JJ
26209	400	39	hair	hair	NN
26209	400	40	sieve	sieve	NN
26209	400	41	;	;	:
26209	400	42	this	this	DT
26209	400	43	will	will	MD
26209	400	44	make	make	VB
26209	400	45	it	-PRON-	PRP
26209	400	46	smooth	smooth	JJ
26209	400	47	.	.	.
26209	401	1	Season	season	NN
26209	401	2	with	with	IN
26209	401	3	salt	salt	NN
26209	401	4	to	to	IN
26209	401	5	taste	taste	NN
26209	401	6	and	and	CC
26209	401	7	a	a	DT
26209	401	8	dash	dash	NN
26209	401	9	of	of	IN
26209	401	10	cayenne	cayenne	NN
26209	401	11	pepper	pepper	NN
26209	401	12	,	,	,
26209	401	13	and	and	CC
26209	401	14	a	a	DT
26209	401	15	small	small	JJ
26209	401	16	half	half	NN
26209	401	17	teaspoonful	teaspoonful	JJ
26209	401	18	of	of	IN
26209	401	19	sugar	sugar	NN
26209	401	20	.	.	.
26209	402	1	Put	put	VB
26209	402	2	in	in	RP
26209	402	3	a	a	DT
26209	402	4	fresh	fresh	JJ
26209	402	5	saucepan	saucepan	NN
26209	402	6	,	,	,
26209	402	7	rub	rub	VB
26209	402	8	together	together	RB
26209	402	9	two	two	CD
26209	402	10	heaping	heap	VBG
26209	402	11	teaspoonfuls	teaspoonful	NNS
26209	402	12	of	of	IN
26209	402	13	butter	butter	NN
26209	402	14	and	and	CC
26209	402	15	an	an	DT
26209	402	16	even	even	RB
26209	402	17	teaspoonful	teaspoonful	JJ
26209	402	18	of	of	IN
26209	402	19	cornstarch	cornstarch	NN
26209	402	20	and	and	CC
26209	402	21	stir	stir	VB
26209	402	22	into	into	IN
26209	402	23	the	the	DT
26209	402	24	soup	soup	NN
26209	402	25	.	.	.
26209	403	1	Let	let	VB
26209	403	2	it	-PRON-	PRP
26209	403	3	come	come	VB
26209	403	4	to	to	IN
26209	403	5	the	the	DT
26209	403	6	boiling	boiling	NN
26209	403	7	point	point	NN
26209	403	8	and	and	CC
26209	403	9	remove	remove	VB
26209	403	10	from	from	IN
26209	403	11	the	the	DT
26209	403	12	fire	fire	NN
26209	403	13	,	,	,
26209	403	14	adding	add	VBG
26209	403	15	at	at	IN
26209	403	16	the	the	DT
26209	403	17	last	last	JJ
26209	403	18	moment	moment	NN
26209	403	19	a	a	DT
26209	403	20	quarter	quarter	NN
26209	403	21	of	of	IN
26209	403	22	a	a	DT
26209	403	23	cupful	cupful	NN
26209	403	24	of	of	IN
26209	403	25	whipped	whip	VBN
26209	403	26	cream	cream	NN
26209	403	27	.	.	.
26209	404	1	Serve	serve	VB
26209	404	2	with	with	IN
26209	404	3	or	or	CC
26209	404	4	without	without	IN
26209	404	5	fried	fried	JJ
26209	404	6	croutons	crouton	NNS
26209	404	7	.	.	.
26209	405	1	CREAM	cream	NN
26209	405	2	OF	of	IN
26209	405	3	MUSHROOMS	MUSHROOMS	NNP
26209	405	4	.	.	.
26209	406	1	Wash	wash	VB
26209	406	2	one	one	CD
26209	406	3	pound	pound	NN
26209	406	4	of	of	IN
26209	406	5	mushrooms	mushroom	NNS
26209	406	6	,	,	,
26209	406	7	skin	skin	NN
26209	406	8	and	and	CC
26209	406	9	stem	stem	VB
26209	406	10	them	-PRON-	PRP
26209	406	11	.	.	.
26209	407	1	Put	put	VB
26209	407	2	the	the	DT
26209	407	3	skins	skin	NNS
26209	407	4	and	and	CC
26209	407	5	stems	stem	VBZ
26209	407	6	in	in	IN
26209	407	7	a	a	DT
26209	407	8	saucepan	saucepan	NN
26209	407	9	with	with	IN
26209	407	10	a	a	DT
26209	407	11	cup	cup	NN
26209	407	12	of	of	IN
26209	407	13	boiling	boil	VBG
26209	407	14	water	water	NN
26209	407	15	and	and	CC
26209	407	16	boil	boil	VB
26209	407	17	ten	ten	CD
26209	407	18	minutes	minute	NNS
26209	407	19	,	,	,
26209	407	20	strain	strain	VB
26209	407	21	and	and	CC
26209	407	22	add	add	VB
26209	407	23	to	to	IN
26209	407	24	this	this	DT
26209	407	25	water	water	NN
26209	407	26	the	the	DT
26209	407	27	mushroom	mushroom	NN
26209	407	28	flaps	flap	NNS
26209	407	29	chopped	chop	VBD
26209	407	30	very	very	RB
26209	407	31	fine	fine	JJ
26209	407	32	,	,	,
26209	407	33	and	and	CC
26209	407	34	cook	cook	VB
26209	407	35	until	until	IN
26209	407	36	tender	tender	NN
26209	407	37	,	,	,
26209	407	38	then	then	RB
26209	407	39	press	press	VB
26209	407	40	through	through	IN
26209	407	41	a	a	DT
26209	407	42	fine	fine	JJ
26209	407	43	sieve	sieve	NN
26209	407	44	.	.	.
26209	408	1	Melt	melt	UH
26209	408	2	two	two	CD
26209	408	3	large	large	JJ
26209	408	4	heaping	heaping	NN
26209	408	5	tablespoonfuls	tablespoonful	NNS
26209	408	6	of	of	IN
26209	408	7	butter	butter	NN
26209	408	8	in	in	IN
26209	408	9	a	a	DT
26209	408	10	saucepan	saucepan	NN
26209	408	11	,	,	,
26209	408	12	and	and	CC
26209	408	13	stir	stir	VB
26209	408	14	into	into	IN
26209	408	15	it	-PRON-	PRP
26209	408	16	two	two	CD
26209	408	17	heaping	heap	VBG
26209	408	18	tablespoonfuls	tablespoonful	NNS
26209	408	19	of	of	IN
26209	408	20	flour	flour	NN
26209	408	21	,	,	,
26209	408	22	and	and	CC
26209	408	23	when	when	WRB
26209	408	24	smooth	smooth	RB
26209	408	25	add	add	VBP
26209	408	26	a	a	DT
26209	408	27	quart	quart	NN
26209	408	28	of	of	IN
26209	408	29	rich	rich	JJ
26209	408	30	milk	milk	NN
26209	408	31	,	,	,
26209	408	32	a	a	DT
26209	408	33	whole	whole	JJ
26209	408	34	clove	clove	NN
26209	408	35	of	of	IN
26209	408	36	garlic	garlic	NN
26209	408	37	,	,	,
26209	408	38	salt	salt	NN
26209	408	39	and	and	CC
26209	408	40	pepper	pepper	NN
26209	408	41	to	to	IN
26209	408	42	taste	taste	NN
26209	408	43	.	.	.
26209	409	1	When	when	WRB
26209	409	2	it	-PRON-	PRP
26209	409	3	boils	boil	VBZ
26209	409	4	and	and	CC
26209	409	5	thickens	thicken	NNS
26209	409	6	add	add	VB
26209	409	7	the	the	DT
26209	409	8	mushroom	mushroom	NN
26209	409	9	stock	stock	NN
26209	409	10	,	,	,
26209	409	11	let	let	VB
26209	409	12	it	-PRON-	PRP
26209	409	13	boil	boil	VB
26209	409	14	up	up	RP
26209	409	15	once	once	RB
26209	409	16	,	,	,
26209	409	17	remove	remove	VB
26209	409	18	the	the	DT
26209	409	19	clove	clove	NN
26209	409	20	of	of	IN
26209	409	21	garlic	garlic	NN
26209	409	22	,	,	,
26209	409	23	turn	turn	VB
26209	409	24	the	the	DT
26209	409	25	soup	soup	NN
26209	409	26	into	into	IN
26209	409	27	the	the	DT
26209	409	28	tureen	tureen	NN
26209	409	29	and	and	CC
26209	409	30	serve	serve	VB
26209	409	31	.	.	.
26209	410	1	CREAM	cream	NN
26209	410	2	OF	of	IN
26209	410	3	GREEN	GREEN	NNP
26209	410	4	PEAS	PEAS	NNP
26209	410	5	.	.	.
26209	411	1	Put	put	VB
26209	411	2	a	a	DT
26209	411	3	quart	quart	NN
26209	411	4	of	of	IN
26209	411	5	green	green	JJ
26209	411	6	peas	pea	NNS
26209	411	7	into	into	IN
26209	411	8	a	a	DT
26209	411	9	saucepan	saucepan	NN
26209	411	10	with	with	IN
26209	411	11	a	a	DT
26209	411	12	slice	slice	NN
26209	411	13	of	of	IN
26209	411	14	white	white	JJ
26209	411	15	onion	onion	NN
26209	411	16	,	,	,
26209	411	17	cover	cover	VB
26209	411	18	with	with	IN
26209	411	19	boiling	boil	VBG
26209	411	20	water	water	NN
26209	411	21	and	and	CC
26209	411	22	cook	cook	NN
26209	411	23	until	until	IN
26209	411	24	tender	tender	NN
26209	411	25	.	.	.
26209	412	1	Remove	remove	VB
26209	412	2	from	from	IN
26209	412	3	the	the	DT
26209	412	4	fire	fire	NN
26209	412	5	and	and	CC
26209	412	6	press	press	NN
26209	412	7	through	through	IN
26209	412	8	a	a	DT
26209	412	9	purée	purée	NN
26209	412	10	sieve	sieve	NN
26209	412	11	with	with	IN
26209	412	12	the	the	DT
26209	412	13	water	water	NN
26209	412	14	in	in	IN
26209	412	15	which	which	WDT
26209	412	16	they	-PRON-	PRP
26209	412	17	were	be	VBD
26209	412	18	boiled	boil	VBN
26209	412	19	.	.	.
26209	413	1	Return	return	VB
26209	413	2	to	to	IN
26209	413	3	the	the	DT
26209	413	4	saucepan	saucepan	NN
26209	413	5	,	,	,
26209	413	6	set	set	VBD
26209	413	7	it	-PRON-	PRP
26209	413	8	back	back	RB
26209	413	9	on	on	IN
26209	413	10	the	the	DT
26209	413	11	stove	stove	NN
26209	413	12	,	,	,
26209	413	13	let	let	VB
26209	413	14	it	-PRON-	PRP
26209	413	15	come	come	VB
26209	413	16	to	to	IN
26209	413	17	a	a	DT
26209	413	18	boil	boil	NN
26209	413	19	,	,	,
26209	413	20	add	add	VB
26209	413	21	a	a	DT
26209	413	22	pint	pint	NN
26209	413	23	of	of	IN
26209	413	24	rich	rich	JJ
26209	413	25	milk	milk	NN
26209	413	26	,	,	,
26209	413	27	salt	salt	NN
26209	413	28	and	and	CC
26209	413	29	white	white	JJ
26209	413	30	pepper	pepper	NN
26209	413	31	to	to	IN
26209	413	32	taste	taste	NN
26209	413	33	,	,	,
26209	413	34	a	a	DT
26209	413	35	dash	dash	NN
26209	413	36	of	of	IN
26209	413	37	cayenne	cayenne	NN
26209	413	38	,	,	,
26209	413	39	and	and	CC
26209	413	40	a	a	DT
26209	413	41	large	large	JJ
26209	413	42	,	,	,
26209	413	43	generous	generous	JJ
26209	413	44	tablespoonful	tablespoonful	NN
26209	413	45	of	of	IN
26209	413	46	butter	butter	NN
26209	413	47	rubbed	rub	VBN
26209	413	48	into	into	IN
26209	413	49	an	an	DT
26209	413	50	even	even	RB
26209	413	51	tablespoonful	tablespoonful	JJ
26209	413	52	of	of	IN
26209	413	53	flour	flour	NN
26209	413	54	,	,	,
26209	413	55	adding	add	VBG
26209	413	56	a	a	DT
26209	413	57	little	little	JJ
26209	413	58	of	of	IN
26209	413	59	the	the	DT
26209	413	60	liquid	liquid	NN
26209	413	61	before	before	IN
26209	413	62	stirring	stir	VBG
26209	413	63	into	into	IN
26209	413	64	the	the	DT
26209	413	65	soup	soup	NN
26209	413	66	.	.	.
26209	414	1	Let	let	VB
26209	414	2	it	-PRON-	PRP
26209	414	3	come	come	VB
26209	414	4	to	to	IN
26209	414	5	a	a	DT
26209	414	6	boil	boil	NN
26209	414	7	,	,	,
26209	414	8	and	and	CC
26209	414	9	add	add	VB
26209	414	10	two	two	CD
26209	414	11	tablespoonfuls	tablespoonful	NNS
26209	414	12	of	of	IN
26209	414	13	whipped	whip	VBN
26209	414	14	cream	cream	NN
26209	414	15	just	just	RB
26209	414	16	as	as	IN
26209	414	17	it	-PRON-	PRP
26209	414	18	is	be	VBZ
26209	414	19	poured	pour	VBN
26209	414	20	into	into	IN
26209	414	21	the	the	DT
26209	414	22	tureen	tureen	NN
26209	414	23	.	.	.
26209	415	1	CREAM	cream	NN
26209	415	2	OF	of	IN
26209	415	3	RICE	rice	NN
26209	415	4	.	.	.
26209	416	1	Wash	wash	VB
26209	416	2	carefully	carefully	RB
26209	416	3	a	a	DT
26209	416	4	third	third	NN
26209	416	5	of	of	IN
26209	416	6	a	a	DT
26209	416	7	cup	cup	NN
26209	416	8	of	of	IN
26209	416	9	rice	rice	NN
26209	416	10	and	and	CC
26209	416	11	put	put	VBD
26209	416	12	it	-PRON-	PRP
26209	416	13	on	on	IN
26209	416	14	the	the	DT
26209	416	15	fire	fire	NN
26209	416	16	in	in	IN
26209	416	17	a	a	DT
26209	416	18	pint	pint	NN
26209	416	19	of	of	IN
26209	416	20	boiling	boil	VBG
26209	416	21	water	water	NN
26209	416	22	with	with	IN
26209	416	23	a	a	DT
26209	416	24	white	white	JJ
26209	416	25	onion	onion	NN
26209	416	26	and	and	CC
26209	416	27	a	a	DT
26209	416	28	stick	stick	NN
26209	416	29	of	of	IN
26209	416	30	celery	celery	NN
26209	416	31	,	,	,
26209	416	32	let	let	VB
26209	416	33	it	-PRON-	PRP
26209	416	34	cook	cook	VB
26209	416	35	slowly	slowly	RB
26209	416	36	for	for	IN
26209	416	37	an	an	DT
26209	416	38	hour	hour	NN
26209	416	39	,	,	,
26209	416	40	then	then	RB
26209	416	41	stir	stir	VB
26209	416	42	in	in	IN
26209	416	43	a	a	DT
26209	416	44	quart	quart	NN
26209	416	45	of	of	IN
26209	416	46	milk	milk	NN
26209	416	47	and	and	CC
26209	416	48	let	let	VB
26209	416	49	it	-PRON-	PRP
26209	416	50	come	come	VB
26209	416	51	to	to	IN
26209	416	52	a	a	DT
26209	416	53	boil	boil	NN
26209	416	54	,	,	,
26209	416	55	add	add	VB
26209	416	56	a	a	DT
26209	416	57	heaping	heaping	NN
26209	416	58	tablespoonful	tablespoonful	NN
26209	416	59	of	of	IN
26209	416	60	butter	butter	NN
26209	416	61	,	,	,
26209	416	62	and	and	CC
26209	416	63	press	press	VB
26209	416	64	through	through	IN
26209	416	65	a	a	DT
26209	416	66	purée	purée	NN
26209	416	67	sieve	sieve	NN
26209	416	68	.	.	.
26209	417	1	Put	put	VB
26209	417	2	the	the	DT
26209	417	3	soup	soup	NN
26209	417	4	back	back	RB
26209	417	5	on	on	IN
26209	417	6	the	the	DT
26209	417	7	fire	fire	NN
26209	417	8	while	while	IN
26209	417	9	beating	beat	VBG
26209	417	10	an	an	DT
26209	417	11	egg	egg	NN
26209	417	12	yolk	yolk	NN
26209	417	13	with	with	IN
26209	417	14	two	two	CD
26209	417	15	tablespoonfuls	tablespoonful	NNS
26209	417	16	of	of	IN
26209	417	17	cream	cream	NN
26209	417	18	and	and	CC
26209	417	19	a	a	DT
26209	417	20	teaspoonful	teaspoonful	NN
26209	417	21	of	of	IN
26209	417	22	parsley	parsley	NN
26209	417	23	minced	mince	VBN
26209	417	24	very	very	RB
26209	417	25	fine	fine	RB
26209	417	26	.	.	.
26209	418	1	Remove	remove	VB
26209	418	2	the	the	DT
26209	418	3	soup	soup	NN
26209	418	4	from	from	IN
26209	418	5	the	the	DT
26209	418	6	fire	fire	NN
26209	418	7	,	,	,
26209	418	8	stir	stir	NN
26209	418	9	in	in	IN
26209	418	10	the	the	DT
26209	418	11	egg	egg	NN
26209	418	12	and	and	CC
26209	418	13	cream	cream	NN
26209	418	14	,	,	,
26209	418	15	pour	pour	VB
26209	418	16	into	into	IN
26209	418	17	the	the	DT
26209	418	18	tureen	tureen	NN
26209	418	19	and	and	CC
26209	418	20	serve	serve	VB
26209	418	21	.	.	.
26209	419	1	CREAM	cream	NN
26209	419	2	OF	of	IN
26209	419	3	SPINACH	SPINACH	NNP
26209	419	4	.	.	.
26209	420	1	Take	take	VB
26209	420	2	two	two	CD
26209	420	3	large	large	JJ
26209	420	4	handfuls	handful	NNS
26209	420	5	of	of	IN
26209	420	6	spinach	spinach	NN
26209	420	7	,	,	,
26209	420	8	after	after	IN
26209	420	9	it	-PRON-	PRP
26209	420	10	is	be	VBZ
26209	420	11	washed	wash	VBN
26209	420	12	and	and	CC
26209	420	13	picked	pick	VBN
26209	420	14	over	over	RP
26209	420	15	,	,	,
26209	420	16	a	a	DT
26209	420	17	small	small	JJ
26209	420	18	head	head	NN
26209	420	19	of	of	IN
26209	420	20	lettuce	lettuce	NN
26209	420	21	,	,	,
26209	420	22	a	a	DT
26209	420	23	few	few	JJ
26209	420	24	sprigs	sprig	NNS
26209	420	25	of	of	IN
26209	420	26	parsley	parsley	NN
26209	420	27	,	,	,
26209	420	28	and	and	CC
26209	420	29	a	a	DT
26209	420	30	small	small	JJ
26209	420	31	white	white	JJ
26209	420	32	onion	onion	NN
26209	420	33	peeled	peel	VBN
26209	420	34	and	and	CC
26209	420	35	sliced	slice	VBN
26209	420	36	.	.	.
26209	421	1	Put	put	VB
26209	421	2	in	in	RP
26209	421	3	a	a	DT
26209	421	4	saucepan	saucepan	NN
26209	421	5	over	over	IN
26209	421	6	the	the	DT
26209	421	7	fire	fire	NN
26209	421	8	with	with	IN
26209	421	9	a	a	DT
26209	421	10	tablespoonful	tablespoonful	NN
26209	421	11	of	of	IN
26209	421	12	butter	butter	NN
26209	421	13	,	,	,
26209	421	14	a	a	DT
26209	421	15	dozen	dozen	NN
26209	421	16	peppercorns	peppercorns	NNPS
26209	421	17	and	and	CC
26209	421	18	two	two	CD
26209	421	19	cloves	clove	NNS
26209	421	20	,	,	,
26209	421	21	and	and	CC
26209	421	22	a	a	DT
26209	421	23	very	very	RB
26209	421	24	little	little	JJ
26209	421	25	boiling	boiling	NN
26209	421	26	water	water	NN
26209	421	27	,	,	,
26209	421	28	cover	cover	VB
26209	421	29	and	and	CC
26209	421	30	stand	stand	VB
26209	421	31	it	-PRON-	PRP
26209	421	32	where	where	WRB
26209	421	33	the	the	DT
26209	421	34	vegetables	vegetable	NNS
26209	421	35	will	will	MD
26209	421	36	only	only	RB
26209	421	37	simmer	simmer	VB
26209	421	38	.	.	.
26209	422	1	When	when	WRB
26209	422	2	they	-PRON-	PRP
26209	422	3	are	be	VBP
26209	422	4	tender	tender	JJ
26209	422	5	rub	rub	NNP
26209	422	6	together	together	RB
26209	422	7	a	a	DT
26209	422	8	generous	generous	JJ
26209	422	9	heaping	heaping	NN
26209	422	10	tablespoonful	tablespoonful	NN
26209	422	11	of	of	IN
26209	422	12	butter	butter	NN
26209	422	13	and	and	CC
26209	422	14	a	a	DT
26209	422	15	heaping	heaping	NN
26209	422	16	tablespoonful	tablespoonful	NN
26209	422	17	of	of	IN
26209	422	18	flour	flour	NN
26209	422	19	,	,	,
26209	422	20	and	and	CC
26209	422	21	stir	stir	VB
26209	422	22	it	-PRON-	PRP
26209	422	23	into	into	IN
26209	422	24	the	the	DT
26209	422	25	vegetables	vegetable	NNS
26209	422	26	.	.	.
26209	423	1	Add	add	VB
26209	423	2	a	a	DT
26209	423	3	little	little	JJ
26209	423	4	boiling	boiling	NN
26209	423	5	water	water	NN
26209	423	6	,	,	,
26209	423	7	mash	mash	VB
26209	423	8	the	the	DT
26209	423	9	vegetables	vegetable	NNS
26209	423	10	smooth	smooth	VBP
26209	423	11	and	and	CC
26209	423	12	press	press	VB
26209	423	13	them	-PRON-	PRP
26209	423	14	through	through	IN
26209	423	15	a	a	DT
26209	423	16	fine	fine	JJ
26209	423	17	sieve	sieve	NN
26209	423	18	.	.	.
26209	424	1	Have	have	VBP
26209	424	2	the	the	DT
26209	424	3	purée	purée	NN
26209	424	4	as	as	RB
26209	424	5	thick	thick	JJ
26209	424	6	as	as	IN
26209	424	7	possible	possible	JJ
26209	424	8	,	,	,
26209	424	9	return	return	VB
26209	424	10	to	to	IN
26209	424	11	the	the	DT
26209	424	12	saucepan	saucepan	NN
26209	424	13	.	.	.
26209	425	1	Have	have	VBP
26209	425	2	ready	ready	JJ
26209	425	3	a	a	DT
26209	425	4	pint	pint	NN
26209	425	5	of	of	IN
26209	425	6	boiling	boil	VBG
26209	425	7	milk	milk	NN
26209	425	8	,	,	,
26209	425	9	beat	beat	VBD
26209	425	10	two	two	CD
26209	425	11	egg	egg	NN
26209	425	12	yolks	yolk	NNS
26209	425	13	with	with	IN
26209	425	14	four	four	CD
26209	425	15	tablespoonfuls	tablespoonful	NNS
26209	425	16	of	of	IN
26209	425	17	cream	cream	NN
26209	425	18	,	,	,
26209	425	19	pour	pour	VB
26209	425	20	a	a	DT
26209	425	21	little	little	JJ
26209	425	22	of	of	IN
26209	425	23	the	the	DT
26209	425	24	boiling	boil	VBG
26209	425	25	milk	milk	NN
26209	425	26	into	into	IN
26209	425	27	them	-PRON-	PRP
26209	425	28	,	,	,
26209	425	29	and	and	CC
26209	425	30	the	the	DT
26209	425	31	rest	rest	NN
26209	425	32	into	into	IN
26209	425	33	the	the	DT
26209	425	34	purée	purée	NN
26209	425	35	,	,	,
26209	425	36	remove	remove	VB
26209	425	37	from	from	IN
26209	425	38	the	the	DT
26209	425	39	fire	fire	NN
26209	425	40	at	at	IN
26209	425	41	once	once	RB
26209	425	42	,	,	,
26209	425	43	then	then	RB
26209	425	44	add	add	VB
26209	425	45	the	the	DT
26209	425	46	eggs	egg	NNS
26209	425	47	and	and	CC
26209	425	48	cream	cream	NN
26209	425	49	,	,	,
26209	425	50	pour	pour	VB
26209	425	51	into	into	IN
26209	425	52	the	the	DT
26209	425	53	tureen	tureen	NN
26209	425	54	and	and	CC
26209	425	55	serve	serve	VB
26209	425	56	immediately	immediately	RB
26209	425	57	.	.	.
26209	426	1	CARROT	CARROT	NNP
26209	426	2	SOUP	SOUP	NNP
26209	426	3	.	.	.
26209	427	1	Take	take	VB
26209	427	2	half	half	PDT
26209	427	3	a	a	DT
26209	427	4	dozen	dozen	NN
26209	427	5	small	small	JJ
26209	427	6	French	french	JJ
26209	427	7	carrots	carrot	NNS
26209	427	8	,	,	,
26209	427	9	wash	wash	NN
26209	427	10	and	and	CC
26209	427	11	scrape	scrape	VB
26209	427	12	them	-PRON-	PRP
26209	427	13	,	,	,
26209	427	14	put	put	VBN
26209	427	15	in	in	IN
26209	427	16	a	a	DT
26209	427	17	saucepan	saucepan	NN
26209	427	18	with	with	IN
26209	427	19	boiling	boiling	NN
26209	427	20	water	water	NN
26209	427	21	and	and	CC
26209	427	22	cook	cook	NN
26209	427	23	until	until	IN
26209	427	24	tender	tender	NN
26209	427	25	,	,	,
26209	427	26	remove	remove	VBP
26209	427	27	from	from	IN
26209	427	28	the	the	DT
26209	427	29	fire	fire	NN
26209	427	30	,	,	,
26209	427	31	mix	mix	VB
26209	427	32	with	with	IN
26209	427	33	milk	milk	NN
26209	427	34	and	and	CC
26209	427	35	press	press	NN
26209	427	36	through	through	IN
26209	427	37	a	a	DT
26209	427	38	sieve	sieve	NN
26209	427	39	.	.	.
26209	428	1	Melt	melt	NN
26209	428	2	two	two	CD
26209	428	3	ounces	ounce	NNS
26209	428	4	of	of	IN
26209	428	5	butter	butter	NN
26209	428	6	in	in	IN
26209	428	7	a	a	DT
26209	428	8	saucepan	saucepan	NN
26209	428	9	and	and	CC
26209	428	10	rub	rub	VB
26209	428	11	into	into	IN
26209	428	12	it	-PRON-	PRP
26209	428	13	a	a	DT
26209	428	14	slightly	slightly	RB
26209	428	15	heaping	heap	VBG
26209	428	16	tablespoonful	tablespoonful	NN
26209	428	17	of	of	IN
26209	428	18	flour	flour	NN
26209	428	19	,	,	,
26209	428	20	add	add	VB
26209	428	21	a	a	DT
26209	428	22	few	few	JJ
26209	428	23	grains	grain	NNS
26209	428	24	of	of	IN
26209	428	25	cayenne	cayenne	NN
26209	428	26	pepper	pepper	NN
26209	428	27	,	,	,
26209	428	28	and	and	CC
26209	428	29	stir	stir	VB
26209	428	30	in	in	IN
26209	428	31	a	a	DT
26209	428	32	little	little	JJ
26209	428	33	at	at	IN
26209	428	34	a	a	DT
26209	428	35	time	time	NN
26209	428	36	the	the	DT
26209	428	37	carrot	carrot	NNP
26209	428	38	purée	purée	NNP
26209	428	39	until	until	IN
26209	428	40	smooth	smooth	JJ
26209	428	41	like	like	UH
26209	428	42	cream	cream	NN
26209	428	43	,	,	,
26209	428	44	add	add	VB
26209	428	45	a	a	DT
26209	428	46	few	few	JJ
26209	428	47	slices	slice	NNS
26209	428	48	of	of	IN
26209	428	49	cooked	cook	VBN
26209	428	50	celery	celery	NN
26209	428	51	root	root	NN
26209	428	52	(	(	-LRB-
26209	428	53	celeriac	celeriac	NNP
26209	428	54	)	)	-RRB-
26209	428	55	,	,	,
26209	428	56	and	and	CC
26209	428	57	salt	salt	NN
26209	428	58	to	to	IN
26209	428	59	taste	taste	NN
26209	428	60	,	,	,
26209	428	61	and	and	CC
26209	428	62	pour	pour	VB
26209	428	63	into	into	IN
26209	428	64	the	the	DT
26209	428	65	purée	purée	NN
26209	428	66	.	.	.
26209	429	1	A	a	DT
26209	429	2	tablespoonful	tablespoonful	NN
26209	429	3	of	of	IN
26209	429	4	sherry	sherry	NN
26209	429	5	,	,	,
26209	429	6	if	if	IN
26209	429	7	liked	like	VBN
26209	429	8	,	,	,
26209	429	9	may	may	MD
26209	429	10	be	be	VB
26209	429	11	added	add	VBN
26209	429	12	.	.	.
26209	430	1	Serve	serve	VB
26209	430	2	with	with	IN
26209	430	3	fried	fried	JJ
26209	430	4	croutons	crouton	NNS
26209	430	5	.	.	.
26209	431	1	CELERIAC	CELERIAC	NNP
26209	431	2	SOUP	SOUP	NNP
26209	431	3	.	.	.
26209	432	1	Wash	wash	VB
26209	432	2	,	,	,
26209	432	3	peel	peel	VB
26209	432	4	and	and	CC
26209	432	5	slice	slice	VB
26209	432	6	three	three	CD
26209	432	7	celery	celery	NN
26209	432	8	roots	root	NNS
26209	432	9	,	,	,
26209	432	10	put	put	VBD
26209	432	11	them	-PRON-	PRP
26209	432	12	in	in	IN
26209	432	13	a	a	DT
26209	432	14	saucepan	saucepan	NN
26209	432	15	,	,	,
26209	432	16	cover	cover	VB
26209	432	17	with	with	IN
26209	432	18	boiling	boiling	NN
26209	432	19	water	water	NN
26209	432	20	,	,	,
26209	432	21	cook	cook	NN
26209	432	22	until	until	IN
26209	432	23	tender	tender	NN
26209	432	24	,	,	,
26209	432	25	and	and	CC
26209	432	26	mash	mash	VB
26209	432	27	them	-PRON-	PRP
26209	432	28	through	through	IN
26209	432	29	a	a	DT
26209	432	30	purée	purée	NN
26209	432	31	sieve	sieve	NN
26209	432	32	with	with	IN
26209	432	33	the	the	DT
26209	432	34	water	water	NN
26209	432	35	in	in	IN
26209	432	36	which	which	WDT
26209	432	37	they	-PRON-	PRP
26209	432	38	were	be	VBD
26209	432	39	boiled	boil	VBN
26209	432	40	.	.	.
26209	433	1	Melt	melt	VB
26209	433	2	a	a	DT
26209	433	3	good	good	JJ
26209	433	4	heaping	heaping	NN
26209	433	5	tablespoonful	tablespoonful	NN
26209	433	6	of	of	IN
26209	433	7	butter	butter	NN
26209	433	8	,	,	,
26209	433	9	stir	stir	VB
26209	433	10	into	into	IN
26209	433	11	it	-PRON-	PRP
26209	433	12	a	a	DT
26209	433	13	small	small	JJ
26209	433	14	tablespoonful	tablespoonful	NN
26209	433	15	of	of	IN
26209	433	16	flour	flour	NN
26209	433	17	,	,	,
26209	433	18	and	and	CC
26209	433	19	add	add	VB
26209	433	20	to	to	IN
26209	433	21	it	-PRON-	PRP
26209	433	22	the	the	DT
26209	433	23	celery	celery	JJ
26209	433	24	purée	purée	NN
26209	433	25	,	,	,
26209	433	26	season	season	NN
26209	433	27	with	with	IN
26209	433	28	a	a	DT
26209	433	29	little	little	JJ
26209	433	30	cayenne	cayenne	NN
26209	433	31	pepper	pepper	NN
26209	433	32	and	and	CC
26209	433	33	salt	salt	NN
26209	433	34	to	to	IN
26209	433	35	taste	taste	NN
26209	433	36	.	.	.
26209	434	1	Add	add	VB
26209	434	2	three	three	CD
26209	434	3	-	-	HYPH
26209	434	4	quarters	quarter	NNS
26209	434	5	of	of	IN
26209	434	6	a	a	DT
26209	434	7	cup	cup	NN
26209	434	8	of	of	IN
26209	434	9	macaroni	macaroni	NNP
26209	434	10	previously	previously	RB
26209	434	11	boiled	boil	VBN
26209	434	12	in	in	IN
26209	434	13	water	water	NN
26209	434	14	.	.	.
26209	435	1	As	as	RB
26209	435	2	soon	soon	RB
26209	435	3	as	as	IN
26209	435	4	it	-PRON-	PRP
26209	435	5	comes	come	VBZ
26209	435	6	to	to	IN
26209	435	7	a	a	DT
26209	435	8	boil	boil	NN
26209	435	9	remove	remove	NN
26209	435	10	from	from	IN
26209	435	11	the	the	DT
26209	435	12	fire	fire	NN
26209	435	13	and	and	CC
26209	435	14	add	add	VB
26209	435	15	as	as	RB
26209	435	16	much	much	JJ
26209	435	17	boiling	boiling	NN
26209	435	18	milk	milk	NN
26209	435	19	as	as	IN
26209	435	20	will	will	MD
26209	435	21	make	make	VB
26209	435	22	it	-PRON-	PRP
26209	435	23	the	the	DT
26209	435	24	proper	proper	JJ
26209	435	25	consistency	consistency	NN
26209	435	26	.	.	.
26209	436	1	Beat	beat	VB
26209	436	2	two	two	CD
26209	436	3	egg	egg	NN
26209	436	4	yolks	yolk	NNS
26209	436	5	with	with	IN
26209	436	6	half	half	PDT
26209	436	7	a	a	DT
26209	436	8	cup	cup	NN
26209	436	9	of	of	IN
26209	436	10	cream	cream	NN
26209	436	11	and	and	CC
26209	436	12	stir	stir	VB
26209	436	13	in	in	RP
26209	436	14	quickly	quickly	RB
26209	436	15	just	just	RB
26209	436	16	before	before	IN
26209	436	17	pouring	pour	VBG
26209	436	18	the	the	DT
26209	436	19	soup	soup	NN
26209	436	20	into	into	IN
26209	436	21	the	the	DT
26209	436	22	tureen	tureen	NN
26209	436	23	.	.	.
26209	437	1	Care	care	NN
26209	437	2	must	must	MD
26209	437	3	be	be	VB
26209	437	4	taken	take	VBN
26209	437	5	to	to	TO
26209	437	6	do	do	VB
26209	437	7	this	this	DT
26209	437	8	off	off	IN
26209	437	9	the	the	DT
26209	437	10	fire	fire	NN
26209	437	11	,	,	,
26209	437	12	as	as	IN
26209	437	13	celery	celery	NN
26209	437	14	soup	soup	NN
26209	437	15	is	be	VBZ
26209	437	16	liable	liable	JJ
26209	437	17	to	to	TO
26209	437	18	curdle	curdle	VB
26209	437	19	.	.	.
26209	438	1	MOCK	MOCK	NNP
26209	438	2	CLAM	CLAM	NNP
26209	438	3	SOUP	SOUP	NNP
26209	438	4	.	.	.
26209	439	1	Soak	soak	VB
26209	439	2	a	a	DT
26209	439	3	pint	pint	NN
26209	439	4	of	of	IN
26209	439	5	marrowfat	marrowfat	JJ
26209	439	6	beans	bean	NNS
26209	439	7	over	over	IN
26209	439	8	night	night	NN
26209	439	9	in	in	IN
26209	439	10	water	water	NN
26209	439	11	enough	enough	RB
26209	439	12	to	to	TO
26209	439	13	cover	cover	VB
26209	439	14	them	-PRON-	PRP
26209	439	15	.	.	.
26209	440	1	In	in	IN
26209	440	2	the	the	DT
26209	440	3	morning	morning	NN
26209	440	4	drain	drain	NN
26209	440	5	,	,	,
26209	440	6	and	and	CC
26209	440	7	put	put	VBD
26209	440	8	them	-PRON-	PRP
26209	440	9	on	on	IN
26209	440	10	the	the	DT
26209	440	11	fire	fire	NN
26209	440	12	with	with	IN
26209	440	13	a	a	DT
26209	440	14	small	small	JJ
26209	440	15	onion	onion	NN
26209	440	16	and	and	CC
26209	440	17	a	a	DT
26209	440	18	gallon	gallon	NN
26209	440	19	of	of	IN
26209	440	20	cold	cold	JJ
26209	440	21	water	water	NN
26209	440	22	,	,	,
26209	440	23	boil	boil	VBP
26209	440	24	until	until	IN
26209	440	25	tender	tender	NN
26209	440	26	and	and	CC
26209	440	27	strain	strain	NN
26209	440	28	.	.	.
26209	441	1	Add	add	VB
26209	441	2	to	to	IN
26209	441	3	the	the	DT
26209	441	4	stock	stock	NN
26209	441	5	a	a	DT
26209	441	6	little	little	JJ
26209	441	7	summer	summer	NN
26209	441	8	savory	savory	NN
26209	441	9	,	,	,
26209	441	10	two	two	CD
26209	441	11	ounces	ounce	NNS
26209	441	12	of	of	IN
26209	441	13	butter	butter	NN
26209	441	14	and	and	CC
26209	441	15	a	a	DT
26209	441	16	cup	cup	NN
26209	441	17	of	of	IN
26209	441	18	cream	cream	NN
26209	441	19	or	or	CC
26209	441	20	rich	rich	JJ
26209	441	21	milk	milk	NN
26209	441	22	,	,	,
26209	441	23	season	season	NN
26209	441	24	with	with	IN
26209	441	25	salt	salt	NN
26209	441	26	and	and	CC
26209	441	27	pepper	pepper	NN
26209	441	28	.	.	.
26209	442	1	When	when	WRB
26209	442	2	the	the	DT
26209	442	3	soup	soup	NN
26209	442	4	comes	come	VBZ
26209	442	5	to	to	IN
26209	442	6	a	a	DT
26209	442	7	boil	boil	NN
26209	442	8	,	,	,
26209	442	9	cut	cut	VB
26209	442	10	two	two	CD
26209	442	11	slices	slice	NNS
26209	442	12	of	of	IN
26209	442	13	toast	toast	NN
26209	442	14	into	into	IN
26209	442	15	dice	dice	NN
26209	442	16	,	,	,
26209	442	17	and	and	CC
26209	442	18	four	four	CD
26209	442	19	hard	hard	RB
26209	442	20	-	-	HYPH
26209	442	21	boiled	boil	VBN
26209	442	22	eggs	egg	NNS
26209	442	23	in	in	IN
26209	442	24	slices	slice	NNS
26209	442	25	,	,	,
26209	442	26	put	put	VBN
26209	442	27	in	in	IN
26209	442	28	the	the	DT
26209	442	29	tureen	tureen	NN
26209	442	30	and	and	CC
26209	442	31	pour	pour	VB
26209	442	32	the	the	DT
26209	442	33	soup	soup	NN
26209	442	34	over	over	IN
26209	442	35	them	-PRON-	PRP
26209	442	36	and	and	CC
26209	442	37	serve	serve	VB
26209	442	38	.	.	.
26209	443	1	CORN	CORN	NNP
26209	443	2	AND	and	CC
26209	443	3	TOMATO	TOMATO	NNP
26209	443	4	SOUP	SOUP	NNP
26209	443	5	.	.	.
26209	444	1	Grate	grate	VB
26209	444	2	the	the	DT
26209	444	3	corn	corn	NN
26209	444	4	from	from	IN
26209	444	5	six	six	CD
26209	444	6	ears	ear	NNS
26209	444	7	of	of	IN
26209	444	8	sweet	sweet	JJ
26209	444	9	corn	corn	NN
26209	444	10	.	.	.
26209	445	1	Put	put	VB
26209	445	2	the	the	DT
26209	445	3	cobs	cobs	NN
26209	445	4	into	into	IN
26209	445	5	a	a	DT
26209	445	6	quart	quart	NN
26209	445	7	and	and	CC
26209	445	8	a	a	DT
26209	445	9	pint	pint	NN
26209	445	10	of	of	IN
26209	445	11	water	water	NN
26209	445	12	and	and	CC
26209	445	13	cook	cook	NN
26209	445	14	until	until	IN
26209	445	15	all	all	PDT
26209	445	16	the	the	DT
26209	445	17	sweetness	sweetness	NN
26209	445	18	is	be	VBZ
26209	445	19	extracted	extract	VBN
26209	445	20	--	--	:
26209	445	21	about	about	RB
26209	445	22	half	half	PDT
26209	445	23	an	an	DT
26209	445	24	hour	hour	NN
26209	445	25	.	.	.
26209	446	1	Remove	remove	VB
26209	446	2	the	the	DT
26209	446	3	cobs	cob	NNS
26209	446	4	and	and	CC
26209	446	5	add	add	VB
26209	446	6	a	a	DT
26209	446	7	pint	pint	NN
26209	446	8	of	of	IN
26209	446	9	tomatoes	tomato	NNS
26209	446	10	after	after	IN
26209	446	11	they	-PRON-	PRP
26209	446	12	are	be	VBP
26209	446	13	skinned	skin	VBN
26209	446	14	and	and	CC
26209	446	15	sliced	sliced	JJ
26209	446	16	,	,	,
26209	446	17	a	a	DT
26209	446	18	small	small	JJ
26209	446	19	onion	onion	NN
26209	446	20	cut	cut	VBN
26209	446	21	in	in	IN
26209	446	22	slices	slice	NNS
26209	446	23	,	,	,
26209	446	24	a	a	DT
26209	446	25	French	french	JJ
26209	446	26	carrot	carrot	NN
26209	446	27	cut	cut	NN
26209	446	28	in	in	IN
26209	446	29	dice	dice	NN
26209	446	30	,	,	,
26209	446	31	a	a	DT
26209	446	32	quarter	quarter	NN
26209	446	33	of	of	IN
26209	446	34	a	a	DT
26209	446	35	green	green	JJ
26209	446	36	pepper	pepper	NN
26209	446	37	chopped	chop	VBD
26209	446	38	fine	fine	JJ
26209	446	39	,	,	,
26209	446	40	and	and	CC
26209	446	41	the	the	DT
26209	446	42	grated	grate	VBN
26209	446	43	corn	corn	NN
26209	446	44	.	.	.
26209	447	1	Let	let	VB
26209	447	2	it	-PRON-	PRP
26209	447	3	cook	cook	VB
26209	447	4	slowly	slowly	RB
26209	447	5	until	until	IN
26209	447	6	all	all	DT
26209	447	7	are	be	VBP
26209	447	8	tender	tender	JJ
26209	447	9	.	.	.
26209	448	1	Stir	stir	VB
26209	448	2	in	in	IN
26209	448	3	two	two	CD
26209	448	4	good	good	JJ
26209	448	5	tablespoonfuls	tablespoonful	NNS
26209	448	6	of	of	IN
26209	448	7	butter	butter	NN
26209	448	8	,	,	,
26209	448	9	salt	salt	NN
26209	448	10	and	and	CC
26209	448	11	pepper	pepper	NN
26209	448	12	to	to	TO
26209	448	13	taste	taste	NN
26209	448	14	,	,	,
26209	448	15	pour	pour	VB
26209	448	16	into	into	IN
26209	448	17	the	the	DT
26209	448	18	tureen	tureen	NN
26209	448	19	and	and	CC
26209	448	20	serve	serve	VB
26209	448	21	.	.	.
26209	449	1	SOUP	SOUP	NNP
26209	449	2	CRÉCY	CRÉCY	NNP
26209	449	3	.	.	.
26209	450	1	Take	take	VB
26209	450	2	three	three	CD
26209	450	3	large	large	JJ
26209	450	4	carrots	carrot	NNS
26209	450	5	,	,	,
26209	450	6	wash	wash	NN
26209	450	7	and	and	CC
26209	450	8	scrape	scrape	NN
26209	450	9	and	and	CC
26209	450	10	cut	cut	VBD
26209	450	11	them	-PRON-	PRP
26209	450	12	into	into	IN
26209	450	13	slices	slice	NNS
26209	450	14	,	,	,
26209	450	15	put	put	VBD
26209	450	16	them	-PRON-	PRP
26209	450	17	in	in	IN
26209	450	18	a	a	DT
26209	450	19	saucepan	saucepan	NN
26209	450	20	with	with	IN
26209	450	21	half	half	PDT
26209	450	22	an	an	DT
26209	450	23	onion	onion	NN
26209	450	24	,	,	,
26209	450	25	a	a	DT
26209	450	26	stick	stick	NN
26209	450	27	of	of	IN
26209	450	28	celery	celery	NN
26209	450	29	,	,	,
26209	450	30	and	and	CC
26209	450	31	a	a	DT
26209	450	32	bay	bay	NN
26209	450	33	leaf	leaf	NN
26209	450	34	,	,	,
26209	450	35	more	more	RBR
26209	450	36	than	than	IN
26209	450	37	cover	cover	VB
26209	450	38	with	with	IN
26209	450	39	boiling	boil	VBG
26209	450	40	water	water	NN
26209	450	41	and	and	CC
26209	450	42	cook	cook	NN
26209	450	43	until	until	IN
26209	450	44	tender	tender	NN
26209	450	45	.	.	.
26209	451	1	Remove	remove	VB
26209	451	2	from	from	IN
26209	451	3	the	the	DT
26209	451	4	fire	fire	NN
26209	451	5	,	,	,
26209	451	6	take	take	VB
26209	451	7	out	out	RP
26209	451	8	the	the	DT
26209	451	9	bay	bay	NNP
26209	451	10	leaf	leaf	NN
26209	451	11	and	and	CC
26209	451	12	rub	rub	VB
26209	451	13	the	the	DT
26209	451	14	vegetables	vegetable	NNS
26209	451	15	through	through	IN
26209	451	16	a	a	DT
26209	451	17	sieve	sieve	NN
26209	451	18	with	with	IN
26209	451	19	the	the	DT
26209	451	20	water	water	NN
26209	451	21	they	-PRON-	PRP
26209	451	22	were	be	VBD
26209	451	23	boiled	boil	VBN
26209	451	24	in	in	RP
26209	451	25	.	.	.
26209	452	1	Put	put	VB
26209	452	2	back	back	RB
26209	452	3	in	in	IN
26209	452	4	the	the	DT
26209	452	5	saucepan	saucepan	NN
26209	452	6	.	.	.
26209	453	1	Rub	rub	VB
26209	453	2	a	a	DT
26209	453	3	generous	generous	JJ
26209	453	4	tablespoonful	tablespoonful	NN
26209	453	5	of	of	IN
26209	453	6	butter	butter	NN
26209	453	7	with	with	IN
26209	453	8	half	half	PDT
26209	453	9	a	a	DT
26209	453	10	tablespoonful	tablespoonful	NN
26209	453	11	of	of	IN
26209	453	12	flour	flour	NN
26209	453	13	,	,	,
26209	453	14	and	and	CC
26209	453	15	stir	stir	VB
26209	453	16	into	into	IN
26209	453	17	the	the	DT
26209	453	18	purée	purée	NN
26209	453	19	,	,	,
26209	453	20	add	add	VB
26209	453	21	to	to	IN
26209	453	22	it	-PRON-	PRP
26209	453	23	a	a	DT
26209	453	24	cup	cup	NN
26209	453	25	and	and	CC
26209	453	26	a	a	DT
26209	453	27	half	half	NN
26209	453	28	of	of	IN
26209	453	29	boiling	boil	VBG
26209	453	30	milk	milk	NN
26209	453	31	,	,	,
26209	453	32	stir	stir	VB
26209	453	33	until	until	IN
26209	453	34	thick	thick	JJ
26209	453	35	,	,	,
26209	453	36	add	add	VB
26209	453	37	pepper	pepper	NN
26209	453	38	and	and	CC
26209	453	39	salt	salt	NN
26209	453	40	to	to	IN
26209	453	41	taste	taste	NN
26209	453	42	.	.	.
26209	454	1	Take	take	VB
26209	454	2	from	from	IN
26209	454	3	the	the	DT
26209	454	4	fire	fire	NN
26209	454	5	,	,	,
26209	454	6	and	and	CC
26209	454	7	stir	stir	VB
26209	454	8	into	into	IN
26209	454	9	it	-PRON-	PRP
26209	454	10	one	one	CD
26209	454	11	egg	egg	NNP
26209	454	12	yolk	yolk	NNP
26209	454	13	beaten	beat	VBN
26209	454	14	with	with	IN
26209	454	15	two	two	CD
26209	454	16	tablespoonfuls	tablespoonful	NNS
26209	454	17	of	of	IN
26209	454	18	cream	cream	NN
26209	454	19	.	.	.
26209	455	1	Serve	serve	VB
26209	455	2	at	at	IN
26209	455	3	once	once	RB
26209	455	4	.	.	.
26209	456	1	CURRY	CURRY	NNP
26209	456	2	SOUP	SOUP	NNP
26209	456	3	.	.	.
26209	457	1	Prepare	prepare	VB
26209	457	2	for	for	IN
26209	457	3	cooking	cook	VBG
26209	457	4	two	two	CD
26209	457	5	small	small	JJ
26209	457	6	white	white	JJ
26209	457	7	onions	onion	NNS
26209	457	8	,	,	,
26209	457	9	two	two	CD
26209	457	10	French	french	JJ
26209	457	11	carrots	carrot	NNS
26209	457	12	and	and	CC
26209	457	13	half	half	PDT
26209	457	14	a	a	DT
26209	457	15	turnip	turnip	NN
26209	457	16	cut	cut	NN
26209	457	17	in	in	IN
26209	457	18	slices	slice	NNS
26209	457	19	,	,	,
26209	457	20	and	and	CC
26209	457	21	cook	cook	VB
26209	457	22	slowly	slowly	RB
26209	457	23	in	in	IN
26209	457	24	a	a	DT
26209	457	25	pint	pint	NN
26209	457	26	of	of	IN
26209	457	27	boiling	boil	VBG
26209	457	28	water	water	NN
26209	457	29	until	until	IN
26209	457	30	they	-PRON-	PRP
26209	457	31	fall	fall	VBP
26209	457	32	to	to	IN
26209	457	33	pieces	piece	NNS
26209	457	34	,	,	,
26209	457	35	cook	cook	VB
26209	457	36	with	with	IN
26209	457	37	them	-PRON-	PRP
26209	457	38	until	until	IN
26209	457	39	tender	tender	NN
26209	457	40	a	a	DT
26209	457	41	celeriac	celeriac	NN
26209	457	42	root	root	NN
26209	457	43	,	,	,
26209	457	44	remove	remove	VBP
26209	457	45	from	from	IN
26209	457	46	the	the	DT
26209	457	47	other	other	JJ
26209	457	48	vegetables	vegetable	NNS
26209	457	49	and	and	CC
26209	457	50	put	put	VB
26209	457	51	one	one	CD
26209	457	52	side	side	NN
26209	457	53	.	.	.
26209	458	1	Melt	melt	NN
26209	458	2	two	two	CD
26209	458	3	ounces	ounce	NNS
26209	458	4	of	of	IN
26209	458	5	butter	butter	NN
26209	458	6	in	in	IN
26209	458	7	a	a	DT
26209	458	8	saucepan	saucepan	NN
26209	458	9	,	,	,
26209	458	10	and	and	CC
26209	458	11	stir	stir	VB
26209	458	12	in	in	IN
26209	458	13	a	a	DT
26209	458	14	slightly	slightly	RB
26209	458	15	heaping	heap	VBG
26209	458	16	tablespoonful	tablespoonful	NN
26209	458	17	of	of	IN
26209	458	18	flour	flour	NN
26209	458	19	,	,	,
26209	458	20	an	an	DT
26209	458	21	even	even	RB
26209	458	22	dessertspoonful	dessertspoonful	JJ
26209	458	23	of	of	IN
26209	458	24	curry	curry	NN
26209	458	25	powder	powder	NN
26209	458	26	,	,	,
26209	458	27	mix	mix	VB
26209	458	28	well	well	RB
26209	458	29	together	together	RB
26209	458	30	and	and	CC
26209	458	31	then	then	RB
26209	458	32	add	add	VB
26209	458	33	a	a	DT
26209	458	34	pint	pint	NN
26209	458	35	of	of	IN
26209	458	36	milk	milk	NN
26209	458	37	.	.	.
26209	459	1	Strain	strain	VB
26209	459	2	the	the	DT
26209	459	3	vegetables	vegetable	NNS
26209	459	4	through	through	IN
26209	459	5	a	a	DT
26209	459	6	fine	fine	JJ
26209	459	7	sieve	sieve	NN
26209	459	8	,	,	,
26209	459	9	but	but	CC
26209	459	10	do	do	VBP
26209	459	11	not	not	RB
26209	459	12	press	press	VB
26209	459	13	them	-PRON-	PRP
26209	459	14	,	,	,
26209	459	15	and	and	CC
26209	459	16	add	add	VB
26209	459	17	the	the	DT
26209	459	18	stock	stock	NN
26209	459	19	therefrom	therefrom	NN
26209	459	20	to	to	IN
26209	459	21	the	the	DT
26209	459	22	milk	milk	NN
26209	459	23	,	,	,
26209	459	24	etc	etc	FW
26209	459	25	.	.	FW
26209	459	26	,	,	,
26209	459	27	in	in	IN
26209	459	28	the	the	DT
26209	459	29	saucepan	saucepan	NN
26209	459	30	,	,	,
26209	459	31	and	and	CC
26209	459	32	salt	salt	NN
26209	459	33	to	to	IN
26209	459	34	taste	taste	NN
26209	459	35	.	.	.
26209	460	1	Beat	beat	VB
26209	460	2	half	half	PDT
26209	460	3	a	a	DT
26209	460	4	cup	cup	NN
26209	460	5	of	of	IN
26209	460	6	cream	cream	NN
26209	460	7	with	with	IN
26209	460	8	two	two	CD
26209	460	9	egg	egg	NN
26209	460	10	yolks	yolk	NNS
26209	460	11	until	until	IN
26209	460	12	light	light	NN
26209	460	13	,	,	,
26209	460	14	remove	remove	VB
26209	460	15	the	the	DT
26209	460	16	soup	soup	NN
26209	460	17	from	from	IN
26209	460	18	the	the	DT
26209	460	19	fire	fire	NN
26209	460	20	,	,	,
26209	460	21	mix	mix	VB
26209	460	22	a	a	DT
26209	460	23	little	little	JJ
26209	460	24	of	of	IN
26209	460	25	it	-PRON-	PRP
26209	460	26	with	with	IN
26209	460	27	the	the	DT
26209	460	28	eggs	egg	NNS
26209	460	29	and	and	CC
26209	460	30	cream	cream	NN
26209	460	31	,	,	,
26209	460	32	turn	turn	VB
26209	460	33	it	-PRON-	PRP
26209	460	34	back	back	RB
26209	460	35	into	into	IN
26209	460	36	the	the	DT
26209	460	37	saucepan	saucepan	NN
26209	460	38	,	,	,
26209	460	39	stir	stir	VB
26209	460	40	well	well	RB
26209	460	41	together	together	RB
26209	460	42	and	and	CC
26209	460	43	pour	pour	VB
26209	460	44	at	at	IN
26209	460	45	once	once	RB
26209	460	46	into	into	IN
26209	460	47	the	the	DT
26209	460	48	tureen	tureen	NN
26209	460	49	in	in	IN
26209	460	50	which	which	WDT
26209	460	51	you	-PRON-	PRP
26209	460	52	have	have	VBP
26209	460	53	already	already	RB
26209	460	54	placed	place	VBN
26209	460	55	the	the	DT
26209	460	56	celeriac	celeriac	NNS
26209	460	57	cut	cut	VBN
26209	460	58	in	in	IN
26209	460	59	slices	slice	NNS
26209	460	60	.	.	.
26209	461	1	If	if	IN
26209	461	2	liked	like	VBN
26209	461	3	,	,	,
26209	461	4	two	two	CD
26209	461	5	tablespoonfuls	tablespoonful	NNS
26209	461	6	of	of	IN
26209	461	7	Madeira	madeira	NN
26209	461	8	may	may	MD
26209	461	9	be	be	VB
26209	461	10	added	add	VBN
26209	461	11	just	just	RB
26209	461	12	before	before	IN
26209	461	13	the	the	DT
26209	461	14	soup	soup	NN
26209	461	15	is	be	VBZ
26209	461	16	turned	turn	VBN
26209	461	17	into	into	IN
26209	461	18	the	the	DT
26209	461	19	tureen	tureen	NN
26209	461	20	.	.	.
26209	462	1	Serve	serve	VB
26209	462	2	with	with	IN
26209	462	3	croutons	crouton	NNS
26209	462	4	.	.	.
26209	463	1	MOCK	MOCK	NNP
26209	463	2	FISH	FISH	NNP
26209	463	3	SOUP	SOUP	NNP
26209	463	4	.	.	.
26209	464	1	It	-PRON-	PRP
26209	464	2	is	be	VBZ
26209	464	3	better	well	JJR
26209	464	4	to	to	TO
26209	464	5	prepare	prepare	VB
26209	464	6	the	the	DT
26209	464	7	balls	ball	NNS
26209	464	8	for	for	IN
26209	464	9	this	this	DT
26209	464	10	soup	soup	NN
26209	464	11	first	first	RB
26209	464	12	,	,	,
26209	464	13	as	as	IN
26209	464	14	follows	follow	VBZ
26209	464	15	:	:	:
26209	464	16	Put	put	VB
26209	464	17	in	in	RP
26209	464	18	a	a	DT
26209	464	19	saucepan	saucepan	NN
26209	464	20	a	a	DT
26209	464	21	tablespoonful	tablespoonful	JJ
26209	464	22	of	of	IN
26209	464	23	white	white	JJ
26209	464	24	flour	flour	NN
26209	464	25	and	and	CC
26209	464	26	two	two	CD
26209	464	27	tablespoonfuls	tablespoonful	NNS
26209	464	28	of	of	IN
26209	464	29	Groult	Groult	NNP
26209	464	30	's	's	POS
26209	464	31	potato	potato	NN
26209	464	32	flour	flour	NN
26209	464	33	,	,	,
26209	464	34	stir	stir	VB
26209	464	35	together	together	RB
26209	464	36	and	and	CC
26209	464	37	add	add	VB
26209	464	38	a	a	DT
26209	464	39	tablespoonful	tablespoonful	NN
26209	464	40	of	of	IN
26209	464	41	butter	butter	NN
26209	464	42	and	and	CC
26209	464	43	a	a	DT
26209	464	44	cup	cup	NN
26209	464	45	of	of	IN
26209	464	46	milk	milk	NN
26209	464	47	,	,	,
26209	464	48	mix	mix	VB
26209	464	49	all	all	DT
26209	464	50	together	together	RB
26209	464	51	and	and	CC
26209	464	52	place	place	VB
26209	464	53	on	on	IN
26209	464	54	the	the	DT
26209	464	55	stove	stove	NN
26209	464	56	where	where	WRB
26209	464	57	it	-PRON-	PRP
26209	464	58	is	be	VBZ
26209	464	59	not	not	RB
26209	464	60	very	very	RB
26209	464	61	hot	hot	JJ
26209	464	62	.	.	.
26209	465	1	Stir	stir	VB
26209	465	2	constantly	constantly	RB
26209	465	3	until	until	IN
26209	465	4	it	-PRON-	PRP
26209	465	5	is	be	VBZ
26209	465	6	smooth	smooth	JJ
26209	465	7	and	and	CC
26209	465	8	no	no	RB
26209	465	9	longer	long	RBR
26209	465	10	sticks	stick	VBZ
26209	465	11	to	to	IN
26209	465	12	the	the	DT
26209	465	13	pan	pan	NN
26209	465	14	,	,	,
26209	465	15	remove	remove	VB
26209	465	16	from	from	IN
26209	465	17	the	the	DT
26209	465	18	fire	fire	NN
26209	465	19	,	,	,
26209	465	20	let	let	VB
26209	465	21	it	-PRON-	PRP
26209	465	22	cool	cool	VB
26209	465	23	,	,	,
26209	465	24	and	and	CC
26209	465	25	beat	beat	VBD
26209	465	26	in	in	IN
26209	465	27	two	two	CD
26209	465	28	eggs	egg	NNS
26209	465	29	,	,	,
26209	465	30	one	one	CD
26209	465	31	at	at	IN
26209	465	32	a	a	DT
26209	465	33	time	time	NN
26209	465	34	,	,	,
26209	465	35	season	season	NN
26209	465	36	with	with	IN
26209	465	37	a	a	DT
26209	465	38	dash	dash	NN
26209	465	39	of	of	IN
26209	465	40	cayenne	cayenne	NN
26209	465	41	,	,	,
26209	465	42	a	a	DT
26209	465	43	few	few	JJ
26209	465	44	grains	grain	NNS
26209	465	45	of	of	IN
26209	465	46	powdered	powdered	JJ
26209	465	47	mace	mace	NN
26209	465	48	,	,	,
26209	465	49	a	a	DT
26209	465	50	few	few	JJ
26209	465	51	drops	drop	NNS
26209	465	52	of	of	IN
26209	465	53	onion	onion	NN
26209	465	54	juice	juice	NN
26209	465	55	,	,	,
26209	465	56	a	a	DT
26209	465	57	little	little	JJ
26209	465	58	salt	salt	NN
26209	465	59	and	and	CC
26209	465	60	half	half	PDT
26209	465	61	a	a	DT
26209	465	62	teaspoonful	teaspoonful	NN
26209	465	63	of	of	IN
26209	465	64	sugar	sugar	NN
26209	465	65	.	.	.
26209	466	1	These	these	DT
26209	466	2	balls	ball	NNS
26209	466	3	must	must	MD
26209	466	4	be	be	VB
26209	466	5	seasoned	season	VBN
26209	466	6	very	very	RB
26209	466	7	delicately	delicately	RB
26209	466	8	.	.	.
26209	467	1	Cook	cook	NN
26209	467	2	and	and	CC
26209	467	3	drain	drain	VB
26209	467	4	as	as	IN
26209	467	5	the	the	DT
26209	467	6	spinach	spinach	NN
26209	467	7	balls	ball	NNS
26209	467	8	are	be	VBP
26209	467	9	done	do	VBN
26209	467	10	,	,	,
26209	467	11	using	use	VBG
26209	467	12	a	a	DT
26209	467	13	teaspoon	teaspoon	NN
26209	467	14	instead	instead	RB
26209	467	15	of	of	IN
26209	467	16	a	a	DT
26209	467	17	tablespoon	tablespoon	NN
26209	467	18	.	.	.
26209	468	1	Put	put	VB
26209	468	2	to	to	IN
26209	468	3	one	one	CD
26209	468	4	side	side	NN
26209	468	5	while	while	IN
26209	468	6	the	the	DT
26209	468	7	soup	soup	NN
26209	468	8	is	be	VBZ
26209	468	9	being	be	VBG
26209	468	10	made	make	VBN
26209	468	11	.	.	.
26209	469	1	For	for	IN
26209	469	2	the	the	DT
26209	469	3	soup	soup	NN
26209	469	4	take	take	VBP
26209	469	5	three	three	CD
26209	469	6	French	french	JJ
26209	469	7	carrots	carrot	NNS
26209	469	8	,	,	,
26209	469	9	half	half	PDT
26209	469	10	a	a	DT
26209	469	11	parsnip	parsnip	NN
26209	469	12	,	,	,
26209	469	13	half	half	PDT
26209	469	14	a	a	DT
26209	469	15	white	white	JJ
26209	469	16	onion	onion	NN
26209	469	17	and	and	CC
26209	469	18	a	a	DT
26209	469	19	little	little	JJ
26209	469	20	green	green	JJ
26209	469	21	pepper	pepper	NN
26209	469	22	chopped	chop	VBD
26209	469	23	fine	fine	JJ
26209	469	24	,	,	,
26209	469	25	cover	cover	VBP
26209	469	26	with	with	IN
26209	469	27	boiling	boil	VBG
26209	469	28	water	water	NN
26209	469	29	and	and	CC
26209	469	30	cook	cook	NN
26209	469	31	until	until	IN
26209	469	32	tender	tender	NN
26209	469	33	.	.	.
26209	470	1	Melt	melt	VB
26209	470	2	a	a	DT
26209	470	3	generous	generous	JJ
26209	470	4	tablespoonful	tablespoonful	NN
26209	470	5	of	of	IN
26209	470	6	butter	butter	NN
26209	470	7	in	in	IN
26209	470	8	a	a	DT
26209	470	9	saucepan	saucepan	NN
26209	470	10	,	,	,
26209	470	11	and	and	CC
26209	470	12	when	when	WRB
26209	470	13	it	-PRON-	PRP
26209	470	14	bubbles	bubble	VBZ
26209	470	15	stir	stir	VBP
26209	470	16	into	into	IN
26209	470	17	it	-PRON-	PRP
26209	470	18	a	a	DT
26209	470	19	small	small	JJ
26209	470	20	tablespoonful	tablespoonful	NN
26209	470	21	of	of	IN
26209	470	22	flour	flour	NN
26209	470	23	,	,	,
26209	470	24	then	then	RB
26209	470	25	add	add	VB
26209	470	26	three	three	CD
26209	470	27	cups	cup	NNS
26209	470	28	of	of	IN
26209	470	29	milk	milk	NN
26209	470	30	and	and	CC
26209	470	31	let	let	VB
26209	470	32	it	-PRON-	PRP
26209	470	33	come	come	VB
26209	470	34	to	to	IN
26209	470	35	a	a	DT
26209	470	36	boil	boil	NN
26209	470	37	.	.	.
26209	471	1	When	when	WRB
26209	471	2	the	the	DT
26209	471	3	vegetables	vegetable	NNS
26209	471	4	are	be	VBP
26209	471	5	tender	tender	JJ
26209	471	6	stir	stir	VBP
26209	471	7	them	-PRON-	PRP
26209	471	8	into	into	IN
26209	471	9	the	the	DT
26209	471	10	thickened	thicken	VBN
26209	471	11	milk	milk	NN
26209	471	12	with	with	IN
26209	471	13	the	the	DT
26209	471	14	water	water	NN
26209	471	15	they	-PRON-	PRP
26209	471	16	were	be	VBD
26209	471	17	boiled	boil	VBN
26209	471	18	in	in	RP
26209	471	19	,	,	,
26209	471	20	together	together	RB
26209	471	21	with	with	IN
26209	471	22	half	half	PDT
26209	471	23	a	a	DT
26209	471	24	teaspoonful	teaspoonful	NN
26209	471	25	of	of	IN
26209	471	26	sugar	sugar	NN
26209	471	27	and	and	CC
26209	471	28	salt	salt	NN
26209	471	29	and	and	CC
26209	471	30	pepper	pepper	NN
26209	471	31	to	to	IN
26209	471	32	taste	taste	NN
26209	471	33	.	.	.
26209	472	1	Then	then	RB
26209	472	2	put	put	VB
26209	472	3	the	the	DT
26209	472	4	balls	ball	NNS
26209	472	5	in	in	IN
26209	472	6	and	and	CC
26209	472	7	let	let	VB
26209	472	8	the	the	DT
26209	472	9	soup	soup	NN
26209	472	10	come	come	VB
26209	472	11	to	to	IN
26209	472	12	a	a	DT
26209	472	13	boil	boil	NN
26209	472	14	,	,	,
26209	472	15	add	add	VB
26209	472	16	a	a	DT
26209	472	17	teaspoonful	teaspoonful	NN
26209	472	18	of	of	IN
26209	472	19	finely	finely	RB
26209	472	20	minced	mince	VBN
26209	472	21	parsley	parsley	NNP
26209	472	22	and	and	CC
26209	472	23	remove	remove	VB
26209	472	24	from	from	IN
26209	472	25	the	the	DT
26209	472	26	fire	fire	NN
26209	472	27	.	.	.
26209	473	1	Have	have	VB
26209	473	2	one	one	CD
26209	473	3	egg	egg	NN
26209	473	4	yolk	yolk	NNP
26209	473	5	beaten	beat	VBN
26209	473	6	with	with	IN
26209	473	7	two	two	CD
26209	473	8	tablespoonfuls	tablespoonful	NNS
26209	473	9	of	of	IN
26209	473	10	cream	cream	NN
26209	473	11	and	and	CC
26209	473	12	stir	stir	VB
26209	473	13	in	in	RP
26209	473	14	carefully	carefully	RB
26209	473	15	so	so	IN
26209	473	16	as	as	IN
26209	473	17	not	not	RB
26209	473	18	to	to	TO
26209	473	19	break	break	VB
26209	473	20	the	the	DT
26209	473	21	balls	ball	NNS
26209	473	22	just	just	RB
26209	473	23	before	before	IN
26209	473	24	turning	turn	VBG
26209	473	25	the	the	DT
26209	473	26	soup	soup	NN
26209	473	27	into	into	IN
26209	473	28	the	the	DT
26209	473	29	tureen	tureen	NN
26209	473	30	.	.	.
26209	474	1	A	a	DT
26209	474	2	NORWEGIAN	NORWEGIAN	NNP
26209	474	3	SWEET	SWEET	NNP
26209	474	4	SOUP	SOUP	NNP
26209	474	5	.	.	.
26209	475	1	Put	put	VB
26209	475	2	a	a	DT
26209	475	3	quarter	quarter	NN
26209	475	4	of	of	IN
26209	475	5	a	a	DT
26209	475	6	cup	cup	NN
26209	475	7	of	of	IN
26209	475	8	rice	rice	NN
26209	475	9	into	into	IN
26209	475	10	three	three	CD
26209	475	11	cups	cup	NNS
26209	475	12	of	of	IN
26209	475	13	boiling	boil	VBG
26209	475	14	water	water	NN
26209	475	15	with	with	IN
26209	475	16	a	a	DT
26209	475	17	small	small	JJ
26209	475	18	stick	stick	NN
26209	475	19	of	of	IN
26209	475	20	cinnamon	cinnamon	NN
26209	475	21	,	,	,
26209	475	22	and	and	CC
26209	475	23	let	let	VB
26209	475	24	it	-PRON-	PRP
26209	475	25	boil	boil	VB
26209	475	26	nearly	nearly	RB
26209	475	27	an	an	DT
26209	475	28	hour	hour	NN
26209	475	29	.	.	.
26209	476	1	About	about	IN
26209	476	2	fifteen	fifteen	CD
26209	476	3	minutes	minute	NNS
26209	476	4	before	before	IN
26209	476	5	it	-PRON-	PRP
26209	476	6	is	be	VBZ
26209	476	7	done	do	VBN
26209	476	8	add	add	VB
26209	476	9	half	half	PDT
26209	476	10	a	a	DT
26209	476	11	cup	cup	NN
26209	476	12	of	of	IN
26209	476	13	raisins	raisin	NNS
26209	476	14	stoned	stone	VBN
26209	476	15	.	.	.
26209	477	1	Beat	beat	VB
26209	477	2	two	two	CD
26209	477	3	egg	egg	NN
26209	477	4	yolks	yolk	NNS
26209	477	5	with	with	IN
26209	477	6	a	a	DT
26209	477	7	heaping	heaping	NN
26209	477	8	tablespoonful	tablespoonful	NN
26209	477	9	of	of	IN
26209	477	10	sugar	sugar	NN
26209	477	11	until	until	IN
26209	477	12	white	white	JJ
26209	477	13	and	and	CC
26209	477	14	creamy	creamy	JJ
26209	477	15	,	,	,
26209	477	16	then	then	RB
26209	477	17	stir	stir	VB
26209	477	18	into	into	IN
26209	477	19	them	-PRON-	PRP
26209	477	20	about	about	IN
26209	477	21	half	half	PDT
26209	477	22	a	a	DT
26209	477	23	cup	cup	NN
26209	477	24	of	of	IN
26209	477	25	sweet	sweet	JJ
26209	477	26	cider	cider	NN
26209	477	27	,	,	,
26209	477	28	remove	remove	VB
26209	477	29	the	the	DT
26209	477	30	soup	soup	NN
26209	477	31	from	from	IN
26209	477	32	the	the	DT
26209	477	33	fire	fire	NN
26209	477	34	,	,	,
26209	477	35	add	add	VB
26209	477	36	a	a	DT
26209	477	37	little	little	JJ
26209	477	38	of	of	IN
26209	477	39	it	-PRON-	PRP
26209	477	40	to	to	IN
26209	477	41	the	the	DT
26209	477	42	eggs	egg	NNS
26209	477	43	and	and	CC
26209	477	44	cider	cider	NN
26209	477	45	,	,	,
26209	477	46	stir	stir	VB
26209	477	47	well	well	RB
26209	477	48	,	,	,
26209	477	49	and	and	CC
26209	477	50	mix	mix	VB
26209	477	51	all	all	RB
26209	477	52	together	together	RB
26209	477	53	rapidly	rapidly	RB
26209	477	54	and	and	CC
26209	477	55	serve	serve	VB
26209	477	56	at	at	IN
26209	477	57	once	once	RB
26209	477	58	.	.	.
26209	478	1	Two	two	CD
26209	478	2	tablespoonfuls	tablespoonful	NNS
26209	478	3	of	of	IN
26209	478	4	good	good	JJ
26209	478	5	sherry	sherry	NN
26209	478	6	improves	improve	VBZ
26209	478	7	it	-PRON-	PRP
26209	478	8	.	.	.
26209	479	1	ONION	ONION	NNP
26209	479	2	SOUP	SOUP	NNP
26209	479	3	.	.	.
26209	480	1	Melt	melt	NN
26209	480	2	two	two	CD
26209	480	3	tablespoonfuls	tablespoonful	NNS
26209	480	4	of	of	IN
26209	480	5	butter	butter	NN
26209	480	6	in	in	IN
26209	480	7	a	a	DT
26209	480	8	spider	spider	NN
26209	480	9	,	,	,
26209	480	10	when	when	WRB
26209	480	11	it	-PRON-	PRP
26209	480	12	bubbles	bubble	VBZ
26209	480	13	add	add	VBP
26209	480	14	four	four	CD
26209	480	15	large	large	JJ
26209	480	16	onions	onion	NNS
26209	480	17	,	,	,
26209	480	18	washed	wash	VBD
26209	480	19	,	,	,
26209	480	20	skinned	skin	VBD
26209	480	21	and	and	CC
26209	480	22	cut	cut	VBN
26209	480	23	in	in	IN
26209	480	24	slices	slice	NNS
26209	480	25	,	,	,
26209	480	26	let	let	VB
26209	480	27	them	-PRON-	PRP
26209	480	28	simmer	simmer	VB
26209	480	29	without	without	IN
26209	480	30	browning	brown	VBG
26209	480	31	about	about	RP
26209	480	32	half	half	PDT
26209	480	33	an	an	DT
26209	480	34	hour	hour	NN
26209	480	35	,	,	,
26209	480	36	then	then	RB
26209	480	37	stir	stir	VB
26209	480	38	in	in	IN
26209	480	39	a	a	DT
26209	480	40	slightly	slightly	RB
26209	480	41	heaping	heap	VBG
26209	480	42	tablespoonful	tablespoonful	NN
26209	480	43	of	of	IN
26209	480	44	flour	flour	NN
26209	480	45	.	.	.
26209	481	1	When	when	WRB
26209	481	2	it	-PRON-	PRP
26209	481	3	thickens	thicken	VBZ
26209	481	4	pour	pour	VBP
26209	481	5	in	in	IN
26209	481	6	gradually	gradually	RB
26209	481	7	a	a	DT
26209	481	8	pint	pint	NN
26209	481	9	and	and	CC
26209	481	10	a	a	DT
26209	481	11	half	half	NN
26209	481	12	of	of	IN
26209	481	13	boiling	boil	VBG
26209	481	14	milk	milk	NN
26209	481	15	,	,	,
26209	481	16	season	season	NN
26209	481	17	with	with	IN
26209	481	18	salt	salt	NN
26209	481	19	and	and	CC
26209	481	20	pepper	pepper	NN
26209	481	21	to	to	TO
26209	481	22	taste	taste	NN
26209	481	23	,	,	,
26209	481	24	press	press	VB
26209	481	25	through	through	IN
26209	481	26	a	a	DT
26209	481	27	purée	purée	NN
26209	481	28	sieve	sieve	NN
26209	481	29	,	,	,
26209	481	30	and	and	CC
26209	481	31	return	return	VB
26209	481	32	to	to	IN
26209	481	33	the	the	DT
26209	481	34	fire	fire	NN
26209	481	35	.	.	.
26209	482	1	While	while	IN
26209	482	2	it	-PRON-	PRP
26209	482	3	is	be	VBZ
26209	482	4	getting	get	VBG
26209	482	5	hot	hot	JJ
26209	482	6	,	,	,
26209	482	7	beat	beat	VBN
26209	482	8	together	together	RB
26209	482	9	two	two	CD
26209	482	10	egg	egg	NN
26209	482	11	yolks	yolk	NNS
26209	482	12	and	and	CC
26209	482	13	half	half	PDT
26209	482	14	a	a	DT
26209	482	15	cup	cup	NN
26209	482	16	of	of	IN
26209	482	17	cream	cream	NN
26209	482	18	,	,	,
26209	482	19	remove	remove	VB
26209	482	20	from	from	IN
26209	482	21	the	the	DT
26209	482	22	stove	stove	NN
26209	482	23	and	and	CC
26209	482	24	stir	stir	VB
26209	482	25	the	the	DT
26209	482	26	eggs	egg	NNS
26209	482	27	and	and	CC
26209	482	28	cream	cream	NN
26209	482	29	into	into	IN
26209	482	30	it	-PRON-	PRP
26209	482	31	rapidly	rapidly	RB
26209	482	32	,	,	,
26209	482	33	pour	pour	VBP
26209	482	34	at	at	IN
26209	482	35	once	once	RB
26209	482	36	into	into	IN
26209	482	37	the	the	DT
26209	482	38	tureen	tureen	NN
26209	482	39	and	and	CC
26209	482	40	serve	serve	VB
26209	482	41	.	.	.
26209	483	1	SOUP	SOUP	NNP
26209	483	2	OF	of	IN
26209	483	3	GREEN	GREEN	NNP
26209	483	4	PEAS.--No	PEAS.--No	NNP
26209	483	5	.	.	.
26209	484	1	1	1	LS
26209	484	2	.	.	.
26209	485	1	Take	take	VB
26209	485	2	from	from	IN
26209	485	3	a	a	DT
26209	485	4	pint	pint	NN
26209	485	5	of	of	IN
26209	485	6	green	green	JJ
26209	485	7	peas	pea	NNS
26209	485	8	two	two	CD
26209	485	9	heaping	heap	VBG
26209	485	10	tablespoonfuls	tablespoonful	NNS
26209	485	11	and	and	CC
26209	485	12	set	set	VB
26209	485	13	aside	aside	RB
26209	485	14	.	.	.
26209	486	1	Put	put	VB
26209	486	2	the	the	DT
26209	486	3	rest	rest	NN
26209	486	4	in	in	IN
26209	486	5	a	a	DT
26209	486	6	saucepan	saucepan	NN
26209	486	7	with	with	IN
26209	486	8	half	half	PDT
26209	486	9	a	a	DT
26209	486	10	white	white	JJ
26209	486	11	onion	onion	NN
26209	486	12	,	,	,
26209	486	13	in	in	IN
26209	486	14	boiling	boil	VBG
26209	486	15	water	water	NN
26209	486	16	.	.	.
26209	487	1	Cover	cover	VB
26209	487	2	tightly	tightly	RB
26209	487	3	,	,	,
26209	487	4	letting	let	VBG
26209	487	5	them	-PRON-	PRP
26209	487	6	cook	cook	VB
26209	487	7	until	until	IN
26209	487	8	quite	quite	RB
26209	487	9	tender	tender	NN
26209	487	10	,	,	,
26209	487	11	then	then	RB
26209	487	12	mash	mash	NN
26209	487	13	through	through	IN
26209	487	14	a	a	DT
26209	487	15	purée	purée	NN
26209	487	16	sieve	sieve	NN
26209	487	17	with	with	IN
26209	487	18	the	the	DT
26209	487	19	water	water	NN
26209	487	20	in	in	IN
26209	487	21	which	which	WDT
26209	487	22	they	-PRON-	PRP
26209	487	23	were	be	VBD
26209	487	24	boiled	boil	VBN
26209	487	25	and	and	CC
26209	487	26	using	use	VBG
26209	487	27	a	a	DT
26209	487	28	little	little	JJ
26209	487	29	more	more	JJR
26209	487	30	to	to	TO
26209	487	31	take	take	VB
26209	487	32	out	out	RP
26209	487	33	all	all	PDT
26209	487	34	that	that	WDT
26209	487	35	is	be	VBZ
26209	487	36	good	good	JJ
26209	487	37	of	of	IN
26209	487	38	the	the	DT
26209	487	39	peas	pea	NNS
26209	487	40	through	through	IN
26209	487	41	the	the	DT
26209	487	42	sieve	sieve	NN
26209	487	43	.	.	.
26209	488	1	Put	put	VB
26209	488	2	back	back	RB
26209	488	3	on	on	IN
26209	488	4	the	the	DT
26209	488	5	stove	stove	NN
26209	488	6	,	,	,
26209	488	7	rub	rub	VB
26209	488	8	a	a	DT
26209	488	9	good	good	JJ
26209	488	10	heaping	heaping	NN
26209	488	11	tablespoonful	tablespoonful	NN
26209	488	12	of	of	IN
26209	488	13	butter	butter	NN
26209	488	14	with	with	IN
26209	488	15	a	a	DT
26209	488	16	small	small	JJ
26209	488	17	tablespoonful	tablespoonful	NN
26209	488	18	of	of	IN
26209	488	19	flour	flour	NN
26209	488	20	and	and	CC
26209	488	21	add	add	VB
26209	488	22	to	to	IN
26209	488	23	the	the	DT
26209	488	24	purée	purée	NN
26209	488	25	of	of	IN
26209	488	26	peas	pea	NNS
26209	488	27	.	.	.
26209	489	1	Have	have	VBP
26209	489	2	a	a	DT
26209	489	3	heaping	heaping	NN
26209	489	4	tablespoonful	tablespoonful	NN
26209	489	5	of	of	IN
26209	489	6	turnips	turnip	NNS
26209	489	7	and	and	CC
26209	489	8	two	two	CD
26209	489	9	of	of	IN
26209	489	10	carrots	carrot	NNS
26209	489	11	cut	cut	VBN
26209	489	12	into	into	IN
26209	489	13	dice	dice	NNS
26209	489	14	and	and	CC
26209	489	15	cooked	cook	VBN
26209	489	16	in	in	RP
26209	489	17	as	as	RB
26209	489	18	little	little	JJ
26209	489	19	water	water	NN
26209	489	20	as	as	IN
26209	489	21	possible	possible	JJ
26209	489	22	,	,	,
26209	489	23	and	and	CC
26209	489	24	the	the	DT
26209	489	25	two	two	CD
26209	489	26	tablespoonfuls	tablespoonful	NNS
26209	489	27	of	of	IN
26209	489	28	peas	pea	NNS
26209	489	29	cooked	cook	VBN
26209	489	30	until	until	IN
26209	489	31	tender	tender	NN
26209	489	32	,	,	,
26209	489	33	add	add	VB
26209	489	34	to	to	IN
26209	489	35	the	the	DT
26209	489	36	soup	soup	NN
26209	489	37	with	with	IN
26209	489	38	half	half	PDT
26209	489	39	a	a	DT
26209	489	40	teaspoonful	teaspoonful	NN
26209	489	41	of	of	IN
26209	489	42	sugar	sugar	NN
26209	489	43	and	and	CC
26209	489	44	pepper	pepper	NN
26209	489	45	and	and	CC
26209	489	46	salt	salt	NN
26209	489	47	to	to	IN
26209	489	48	taste	taste	NN
26209	489	49	.	.	.
26209	490	1	Let	let	VB
26209	490	2	all	all	PDT
26209	490	3	this	this	DT
26209	490	4	cook	cook	NN
26209	490	5	together	together	RB
26209	490	6	while	while	IN
26209	490	7	enough	enough	JJ
26209	490	8	milk	milk	NN
26209	490	9	to	to	TO
26209	490	10	make	make	VB
26209	490	11	the	the	DT
26209	490	12	soup	soup	NN
26209	490	13	the	the	DT
26209	490	14	proper	proper	JJ
26209	490	15	consistency	consistency	NN
26209	490	16	is	be	VBZ
26209	490	17	coming	come	VBG
26209	490	18	to	to	IN
26209	490	19	a	a	DT
26209	490	20	boil	boil	NN
26209	490	21	.	.	.
26209	491	1	Mix	mix	VB
26209	491	2	together	together	RB
26209	491	3	,	,	,
26209	491	4	add	add	VB
26209	491	5	a	a	DT
26209	491	6	teaspoonful	teaspoonful	NN
26209	491	7	of	of	IN
26209	491	8	finely	finely	RB
26209	491	9	minced	mince	VBN
26209	491	10	parsley	parsley	NN
26209	491	11	,	,	,
26209	491	12	pour	pour	VB
26209	491	13	into	into	IN
26209	491	14	the	the	DT
26209	491	15	tureen	tureen	NN
26209	491	16	and	and	CC
26209	491	17	serve	serve	VB
26209	491	18	.	.	.
26209	492	1	SOUP	SOUP	NNP
26209	492	2	OF	of	IN
26209	492	3	GREEN	GREEN	NNP
26209	492	4	PEAS.--No	PEAS.--No	NNP
26209	492	5	.	.	.
26209	493	1	2	2	LS
26209	493	2	.	.	.
26209	494	1	Put	put	VB
26209	494	2	one	one	CD
26209	494	3	quart	quart	NN
26209	494	4	of	of	IN
26209	494	5	green	green	JJ
26209	494	6	peas	pea	NNS
26209	494	7	over	over	IN
26209	494	8	the	the	DT
26209	494	9	fire	fire	NN
26209	494	10	in	in	IN
26209	494	11	three	three	CD
26209	494	12	quarts	quart	NNS
26209	494	13	of	of	IN
26209	494	14	boiling	boil	VBG
26209	494	15	water	water	NN
26209	494	16	with	with	IN
26209	494	17	three	three	CD
26209	494	18	French	french	JJ
26209	494	19	carrots	carrot	NNS
26209	494	20	,	,	,
26209	494	21	a	a	DT
26209	494	22	small	small	JJ
26209	494	23	turnip	turnip	NN
26209	494	24	cut	cut	NN
26209	494	25	into	into	IN
26209	494	26	dice	dice	NNS
26209	494	27	and	and	CC
26209	494	28	a	a	DT
26209	494	29	small	small	JJ
26209	494	30	white	white	JJ
26209	494	31	onion	onion	NN
26209	494	32	chopped	chop	VBD
26209	494	33	.	.	.
26209	495	1	Cover	cover	VB
26209	495	2	tightly	tightly	RB
26209	495	3	and	and	CC
26209	495	4	let	let	VB
26209	495	5	the	the	DT
26209	495	6	vegetables	vegetable	NNS
26209	495	7	cook	cook	VB
26209	495	8	until	until	IN
26209	495	9	tender	tender	NN
26209	495	10	.	.	.
26209	496	1	Rub	rub	VB
26209	496	2	two	two	CD
26209	496	3	ounces	ounce	NNS
26209	496	4	of	of	IN
26209	496	5	butter	butter	NN
26209	496	6	with	with	IN
26209	496	7	a	a	DT
26209	496	8	small	small	JJ
26209	496	9	tablespoonful	tablespoonful	NN
26209	496	10	of	of	IN
26209	496	11	flour	flour	NN
26209	496	12	,	,	,
26209	496	13	add	add	VB
26209	496	14	a	a	DT
26209	496	15	little	little	JJ
26209	496	16	of	of	IN
26209	496	17	the	the	DT
26209	496	18	soup	soup	NN
26209	496	19	to	to	IN
26209	496	20	this	this	DT
26209	496	21	to	to	IN
26209	496	22	thin	thin	VB
26209	496	23	it	-PRON-	PRP
26209	496	24	and	and	CC
26209	496	25	then	then	RB
26209	496	26	stir	stir	VB
26209	496	27	all	all	RB
26209	496	28	together	together	RB
26209	496	29	,	,	,
26209	496	30	add	add	VB
26209	496	31	an	an	DT
26209	496	32	even	even	RB
26209	496	33	tablespoonful	tablespoonful	JJ
26209	496	34	of	of	IN
26209	496	35	finely	finely	RB
26209	496	36	minced	mince	VBN
26209	496	37	parsley	parsley	NNP
26209	496	38	,	,	,
26209	496	39	an	an	DT
26209	496	40	even	even	RB
26209	496	41	teaspoonful	teaspoonful	JJ
26209	496	42	of	of	IN
26209	496	43	sugar	sugar	NN
26209	496	44	,	,	,
26209	496	45	and	and	CC
26209	496	46	salt	salt	NN
26209	496	47	and	and	CC
26209	496	48	pepper	pepper	NN
26209	496	49	to	to	TO
26209	496	50	taste	taste	NN
26209	496	51	;	;	:
26209	496	52	let	let	VB
26209	496	53	it	-PRON-	PRP
26209	496	54	come	come	VB
26209	496	55	to	to	IN
26209	496	56	a	a	DT
26209	496	57	boil	boil	NN
26209	496	58	and	and	CC
26209	496	59	then	then	RB
26209	496	60	serve	serve	VB
26209	496	61	.	.	.
26209	497	1	POTATO	POTATO	NNP
26209	497	2	SOUP	SOUP	NNP
26209	497	3	.	.	.
26209	498	1	Take	take	VB
26209	498	2	four	four	CD
26209	498	3	large	large	JJ
26209	498	4	potatoes	potato	NNS
26209	498	5	,	,	,
26209	498	6	peel	peel	VB
26209	498	7	and	and	CC
26209	498	8	boil	boil	VB
26209	498	9	them	-PRON-	PRP
26209	498	10	tender	tender	NN
26209	498	11	in	in	IN
26209	498	12	water	water	NN
26209	498	13	,	,	,
26209	498	14	mash	mash	NN
26209	498	15	very	very	RB
26209	498	16	fine	fine	RB
26209	498	17	with	with	IN
26209	498	18	a	a	DT
26209	498	19	small	small	JJ
26209	498	20	tablespoonful	tablespoonful	NN
26209	498	21	of	of	IN
26209	498	22	butter	butter	NN
26209	498	23	,	,	,
26209	498	24	add	add	VB
26209	498	25	as	as	RB
26209	498	26	much	much	JJ
26209	498	27	boiling	boiling	NN
26209	498	28	milk	milk	NN
26209	498	29	as	as	IN
26209	498	30	will	will	MD
26209	498	31	make	make	VB
26209	498	32	it	-PRON-	PRP
26209	498	33	the	the	DT
26209	498	34	right	right	JJ
26209	498	35	consistency	consistency	NN
26209	498	36	.	.	.
26209	499	1	Boil	boil	VB
26209	499	2	in	in	IN
26209	499	3	as	as	RB
26209	499	4	little	little	JJ
26209	499	5	water	water	NN
26209	499	6	as	as	IN
26209	499	7	possible	possible	JJ
26209	499	8	one	one	CD
26209	499	9	tablespoonful	tablespoonful	JJ
26209	499	10	of	of	IN
26209	499	11	turnips	turnip	NNS
26209	499	12	and	and	CC
26209	499	13	two	two	CD
26209	499	14	of	of	IN
26209	499	15	carrots	carrot	NNS
26209	499	16	cut	cut	VBN
26209	499	17	into	into	IN
26209	499	18	dice	dice	NNS
26209	499	19	;	;	:
26209	499	20	when	when	WRB
26209	499	21	tender	tender	NN
26209	499	22	turn	turn	VBP
26209	499	23	all	all	RB
26209	499	24	into	into	IN
26209	499	25	the	the	DT
26209	499	26	soup	soup	NN
26209	499	27	,	,	,
26209	499	28	add	add	VB
26209	499	29	a	a	DT
26209	499	30	little	little	JJ
26209	499	31	cayenne	cayenne	NN
26209	499	32	and	and	CC
26209	499	33	salt	salt	NN
26209	499	34	to	to	IN
26209	499	35	taste	taste	NN
26209	499	36	.	.	.
26209	500	1	Just	just	RB
26209	500	2	before	before	IN
26209	500	3	serving	serve	VBG
26209	500	4	beat	beat	VBN
26209	500	5	a	a	DT
26209	500	6	quarter	quarter	NN
26209	500	7	of	of	IN
26209	500	8	a	a	DT
26209	500	9	cup	cup	NN
26209	500	10	of	of	IN
26209	500	11	cream	cream	NN
26209	500	12	with	with	IN
26209	500	13	one	one	CD
26209	500	14	egg	egg	NNP
26209	500	15	yolk	yolk	NNP
26209	500	16	,	,	,
26209	500	17	remove	remove	VB
26209	500	18	the	the	DT
26209	500	19	soup	soup	NN
26209	500	20	from	from	IN
26209	500	21	the	the	DT
26209	500	22	fire	fire	NN
26209	500	23	and	and	CC
26209	500	24	stir	stir	VB
26209	500	25	the	the	DT
26209	500	26	two	two	CD
26209	500	27	together	together	RB
26209	500	28	as	as	IN
26209	500	29	in	in	IN
26209	500	30	other	other	JJ
26209	500	31	cream	cream	NN
26209	500	32	soups	soup	NNS
26209	500	33	,	,	,
26209	500	34	and	and	CC
26209	500	35	serve	serve	VB
26209	500	36	at	at	IN
26209	500	37	once	once	RB
26209	500	38	with	with	IN
26209	500	39	fried	fried	JJ
26209	500	40	croutons	crouton	NNS
26209	500	41	.	.	.
26209	501	1	PURÉE	PURÉE	VBN
26209	501	2	OF	of	IN
26209	501	3	VEGETABLES	vegetables	NN
26209	501	4	.	.	.
26209	502	1	Cut	cut	VB
26209	502	2	fine	fine	JJ
26209	502	3	three	three	CD
26209	502	4	onions	onion	NNS
26209	502	5	,	,	,
26209	502	6	one	one	CD
26209	502	7	turnip	turnip	NN
26209	502	8	,	,	,
26209	502	9	two	two	CD
26209	502	10	French	french	JJ
26209	502	11	carrots	carrot	NNS
26209	502	12	and	and	CC
26209	502	13	four	four	CD
26209	502	14	potatoes	potato	NNS
26209	502	15	,	,	,
26209	502	16	put	put	VBN
26209	502	17	in	in	IN
26209	502	18	a	a	DT
26209	502	19	saucepan	saucepan	NN
26209	502	20	with	with	IN
26209	502	21	four	four	CD
26209	502	22	tablespoonfuls	tablespoonful	NNS
26209	502	23	of	of	IN
26209	502	24	butter	butter	NN
26209	502	25	and	and	CC
26209	502	26	a	a	DT
26209	502	27	little	little	JJ
26209	502	28	parsley	parsley	NN
26209	502	29	;	;	:
26209	502	30	let	let	VB
26209	502	31	them	-PRON-	PRP
26209	502	32	cook	cook	VB
26209	502	33	about	about	RB
26209	502	34	ten	ten	CD
26209	502	35	minutes	minute	NNS
26209	502	36	,	,	,
26209	502	37	then	then	RB
26209	502	38	add	add	VB
26209	502	39	a	a	DT
26209	502	40	tablespoonful	tablespoonful	NN
26209	502	41	of	of	IN
26209	502	42	flour	flour	NN
26209	502	43	.	.	.
26209	503	1	Stir	stir	VB
26209	503	2	well	well	RB
26209	503	3	and	and	CC
26209	503	4	add	add	VB
26209	503	5	two	two	CD
26209	503	6	quarts	quart	NNS
26209	503	7	of	of	IN
26209	503	8	boiling	boil	VBG
26209	503	9	milk	milk	NN
26209	503	10	,	,	,
26209	503	11	season	season	NN
26209	503	12	with	with	IN
26209	503	13	salt	salt	NN
26209	503	14	and	and	CC
26209	503	15	pepper	pepper	NN
26209	503	16	and	and	CC
26209	503	17	a	a	DT
26209	503	18	tiny	tiny	JJ
26209	503	19	bit	bit	NN
26209	503	20	of	of	IN
26209	503	21	sugar	sugar	NN
26209	503	22	,	,	,
26209	503	23	and	and	CC
26209	503	24	when	when	WRB
26209	503	25	it	-PRON-	PRP
26209	503	26	boils	boil	VBZ
26209	503	27	take	take	VB
26209	503	28	out	out	RP
26209	503	29	the	the	DT
26209	503	30	parsley	parsley	NN
26209	503	31	,	,	,
26209	503	32	press	press	VB
26209	503	33	the	the	DT
26209	503	34	soup	soup	NN
26209	503	35	through	through	IN
26209	503	36	a	a	DT
26209	503	37	sieve	sieve	NN
26209	503	38	and	and	CC
26209	503	39	serve	serve	VB
26209	503	40	with	with	IN
26209	503	41	croutons	crouton	NNS
26209	503	42	of	of	IN
26209	503	43	fried	fried	JJ
26209	503	44	bread	bread	NN
26209	503	45	.	.	.
26209	504	1	PURÉE	PURÉE	VBN
26209	504	2	OF	of	IN
26209	504	3	TURNIPS	TURNIPS	NNP
26209	504	4	.	.	.
26209	505	1	Peel	peel	VB
26209	505	2	and	and	CC
26209	505	3	slice	slice	VB
26209	505	4	some	some	DT
26209	505	5	young	young	JJ
26209	505	6	turnips	turnip	NNS
26209	505	7	,	,	,
26209	505	8	add	add	VB
26209	505	9	an	an	DT
26209	505	10	onion	onion	NN
26209	505	11	and	and	CC
26209	505	12	carrot	carrot	NNP
26209	505	13	sliced	sliced	NNP
26209	505	14	,	,	,
26209	505	15	cover	cover	VB
26209	505	16	with	with	IN
26209	505	17	boiling	boil	VBG
26209	505	18	water	water	NN
26209	505	19	and	and	CC
26209	505	20	cook	cook	NN
26209	505	21	until	until	IN
26209	505	22	tender	tender	NN
26209	505	23	.	.	.
26209	506	1	Mash	mash	VB
26209	506	2	them	-PRON-	PRP
26209	506	3	in	in	IN
26209	506	4	the	the	DT
26209	506	5	water	water	NN
26209	506	6	and	and	CC
26209	506	7	press	press	NN
26209	506	8	through	through	IN
26209	506	9	a	a	DT
26209	506	10	fine	fine	JJ
26209	506	11	sieve	sieve	NN
26209	506	12	.	.	.
26209	507	1	To	to	IN
26209	507	2	a	a	DT
26209	507	3	pint	pint	NN
26209	507	4	of	of	IN
26209	507	5	the	the	DT
26209	507	6	purée	purée	NN
26209	507	7	have	have	VB
26209	507	8	a	a	DT
26209	507	9	pint	pint	NN
26209	507	10	of	of	IN
26209	507	11	boiling	boil	VBG
26209	507	12	milk	milk	NN
26209	507	13	.	.	.
26209	508	1	Return	return	VB
26209	508	2	the	the	DT
26209	508	3	purée	purée	NN
26209	508	4	to	to	IN
26209	508	5	the	the	DT
26209	508	6	fire	fire	NN
26209	508	7	,	,	,
26209	508	8	and	and	CC
26209	508	9	stir	stir	VB
26209	508	10	into	into	IN
26209	508	11	it	-PRON-	PRP
26209	508	12	a	a	DT
26209	508	13	large	large	JJ
26209	508	14	heaping	heaping	NN
26209	508	15	tablespoonful	tablespoonful	NN
26209	508	16	of	of	IN
26209	508	17	butter	butter	NN
26209	508	18	and	and	CC
26209	508	19	a	a	DT
26209	508	20	small	small	JJ
26209	508	21	pinch	pinch	NN
26209	508	22	of	of	IN
26209	508	23	mace	mace	NN
26209	508	24	.	.	.
26209	509	1	Take	take	VB
26209	509	2	the	the	DT
26209	509	3	milk	milk	NN
26209	509	4	from	from	IN
26209	509	5	the	the	DT
26209	509	6	stove	stove	NN
26209	509	7	and	and	CC
26209	509	8	stir	stir	VB
26209	509	9	briskly	briskly	RB
26209	509	10	into	into	IN
26209	509	11	it	-PRON-	PRP
26209	509	12	two	two	CD
26209	509	13	egg	egg	NN
26209	509	14	yolks	yolk	NNS
26209	509	15	beaten	beat	VBN
26209	509	16	with	with	IN
26209	509	17	two	two	CD
26209	509	18	tablespoonfuls	tablespoonful	NNS
26209	509	19	of	of	IN
26209	509	20	cream	cream	NN
26209	509	21	,	,	,
26209	509	22	then	then	RB
26209	509	23	remove	remove	VB
26209	509	24	the	the	DT
26209	509	25	purée	purée	NN
26209	509	26	from	from	IN
26209	509	27	the	the	DT
26209	509	28	stove	stove	NN
26209	509	29	and	and	CC
26209	509	30	stir	stir	VB
26209	509	31	the	the	DT
26209	509	32	eggs	egg	NNS
26209	509	33	and	and	CC
26209	509	34	milk	milk	NN
26209	509	35	into	into	IN
26209	509	36	it	-PRON-	PRP
26209	509	37	,	,	,
26209	509	38	season	season	VBP
26209	509	39	to	to	TO
26209	509	40	taste	taste	VB
26209	509	41	with	with	IN
26209	509	42	salt	salt	NN
26209	509	43	and	and	CC
26209	509	44	pepper	pepper	NN
26209	509	45	and	and	CC
26209	509	46	serve	serve	VB
26209	509	47	.	.	.
26209	510	1	VEGETABLE	VEGETABLE	NNP
26209	510	2	SOUP	SOUP	NNP
26209	510	3	.	.	.
26209	511	1	One	one	CD
26209	511	2	cup	cup	NN
26209	511	3	and	and	CC
26209	511	4	a	a	DT
26209	511	5	half	half	NN
26209	511	6	of	of	IN
26209	511	7	green	green	JJ
26209	511	8	peas	pea	NNS
26209	511	9	,	,	,
26209	511	10	three	three	CD
26209	511	11	small	small	JJ
26209	511	12	French	french	JJ
26209	511	13	carrots	carrot	NNS
26209	511	14	,	,	,
26209	511	15	and	and	CC
26209	511	16	a	a	DT
26209	511	17	small	small	JJ
26209	511	18	cauliflower	cauliflower	NN
26209	511	19	cut	cut	NN
26209	511	20	into	into	IN
26209	511	21	flowerettes	flowerette	NNS
26209	511	22	,	,	,
26209	511	23	one	one	CD
26209	511	24	pint	pint	NN
26209	511	25	of	of	IN
26209	511	26	milk	milk	NN
26209	511	27	,	,	,
26209	511	28	half	half	PDT
26209	511	29	a	a	DT
26209	511	30	cup	cup	NN
26209	511	31	of	of	IN
26209	511	32	cream	cream	NN
26209	511	33	,	,	,
26209	511	34	a	a	DT
26209	511	35	good	good	JJ
26209	511	36	half	half	NN
26209	511	37	tablespoonful	tablespoonful	NN
26209	511	38	of	of	IN
26209	511	39	flour	flour	NN
26209	511	40	,	,	,
26209	511	41	one	one	CD
26209	511	42	tablespoonful	tablespoonful	NN
26209	511	43	of	of	IN
26209	511	44	butter	butter	NN
26209	511	45	,	,	,
26209	511	46	and	and	CC
26209	511	47	the	the	DT
26209	511	48	yolks	yolk	NNS
26209	511	49	of	of	IN
26209	511	50	two	two	CD
26209	511	51	eggs	egg	NNS
26209	511	52	.	.	.
26209	512	1	Wash	wash	VB
26209	512	2	and	and	CC
26209	512	3	scrape	scrape	VB
26209	512	4	the	the	DT
26209	512	5	carrots	carrot	NNS
26209	512	6	,	,	,
26209	512	7	cut	cut	VBN
26209	512	8	in	in	IN
26209	512	9	thin	thin	JJ
26209	512	10	slices	slice	NNS
26209	512	11	and	and	CC
26209	512	12	boil	boil	VB
26209	512	13	each	each	DT
26209	512	14	vegetable	vegetable	NN
26209	512	15	by	by	IN
26209	512	16	itself	-PRON-	PRP
26209	512	17	in	in	IN
26209	512	18	as	as	RB
26209	512	19	little	little	JJ
26209	512	20	water	water	NN
26209	512	21	as	as	IN
26209	512	22	possible	possible	JJ
26209	512	23	.	.	.
26209	513	1	When	when	WRB
26209	513	2	the	the	DT
26209	513	3	carrots	carrot	NNS
26209	513	4	and	and	CC
26209	513	5	peas	pea	NNS
26209	513	6	are	be	VBP
26209	513	7	done	do	VBN
26209	513	8	put	put	VBN
26209	513	9	them	-PRON-	PRP
26209	513	10	together	together	RB
26209	513	11	in	in	IN
26209	513	12	a	a	DT
26209	513	13	saucepan	saucepan	NN
26209	513	14	with	with	IN
26209	513	15	the	the	DT
26209	513	16	water	water	NN
26209	513	17	in	in	IN
26209	513	18	which	which	WDT
26209	513	19	they	-PRON-	PRP
26209	513	20	were	be	VBD
26209	513	21	cooked	cook	VBN
26209	513	22	,	,	,
26209	513	23	add	add	VB
26209	513	24	the	the	DT
26209	513	25	milk	milk	NN
26209	513	26	,	,	,
26209	513	27	put	put	VB
26209	513	28	the	the	DT
26209	513	29	saucepan	saucepan	NN
26209	513	30	on	on	IN
26209	513	31	the	the	DT
26209	513	32	fire	fire	NN
26209	513	33	and	and	CC
26209	513	34	let	let	VB
26209	513	35	it	-PRON-	PRP
26209	513	36	come	come	VB
26209	513	37	to	to	IN
26209	513	38	a	a	DT
26209	513	39	boil	boil	NN
26209	513	40	,	,	,
26209	513	41	rub	rub	VB
26209	513	42	the	the	DT
26209	513	43	butter	butter	NN
26209	513	44	and	and	CC
26209	513	45	flour	flour	NN
26209	513	46	together	together	RB
26209	513	47	,	,	,
26209	513	48	mix	mix	VB
26209	513	49	with	with	IN
26209	513	50	a	a	DT
26209	513	51	little	little	JJ
26209	513	52	milk	milk	NN
26209	513	53	and	and	CC
26209	513	54	stir	stir	VB
26209	513	55	into	into	IN
26209	513	56	the	the	DT
26209	513	57	vegetables	vegetable	NNS
26209	513	58	.	.	.
26209	514	1	Drain	drain	VB
26209	514	2	the	the	DT
26209	514	3	water	water	NN
26209	514	4	well	well	RB
26209	514	5	from	from	IN
26209	514	6	the	the	DT
26209	514	7	flowerettes	flowerette	NNS
26209	514	8	,	,	,
26209	514	9	and	and	CC
26209	514	10	just	just	RB
26209	514	11	before	before	IN
26209	514	12	serving	serve	VBG
26209	514	13	put	put	VBD
26209	514	14	them	-PRON-	PRP
26209	514	15	in	in	IN
26209	514	16	the	the	DT
26209	514	17	tureen	tureen	NN
26209	514	18	.	.	.
26209	515	1	Beat	beat	VB
26209	515	2	the	the	DT
26209	515	3	yolks	yolk	NNS
26209	515	4	of	of	IN
26209	515	5	eggs	egg	NNS
26209	515	6	and	and	CC
26209	515	7	the	the	DT
26209	515	8	cream	cream	NN
26209	515	9	together	together	RB
26209	515	10	in	in	IN
26209	515	11	a	a	DT
26209	515	12	bowl	bowl	NN
26209	515	13	,	,	,
26209	515	14	remove	remove	VB
26209	515	15	the	the	DT
26209	515	16	soup	soup	NN
26209	515	17	from	from	IN
26209	515	18	the	the	DT
26209	515	19	fire	fire	NN
26209	515	20	,	,	,
26209	515	21	add	add	VB
26209	515	22	a	a	DT
26209	515	23	little	little	JJ
26209	515	24	of	of	IN
26209	515	25	it	-PRON-	PRP
26209	515	26	to	to	IN
26209	515	27	the	the	DT
26209	515	28	eggs	egg	NNS
26209	515	29	and	and	CC
26209	515	30	cream	cream	NN
26209	515	31	,	,	,
26209	515	32	then	then	RB
26209	515	33	turn	turn	VB
26209	515	34	them	-PRON-	PRP
26209	515	35	into	into	IN
26209	515	36	the	the	DT
26209	515	37	soup	soup	NN
26209	515	38	,	,	,
26209	515	39	stir	stir	VB
26209	515	40	well	well	RB
26209	515	41	and	and	CC
26209	515	42	pour	pour	VB
26209	515	43	it	-PRON-	PRP
26209	515	44	into	into	IN
26209	515	45	the	the	DT
26209	515	46	tureen	tureen	NN
26209	515	47	.	.	.
26209	516	1	TOMATO	TOMATO	NNP
26209	516	2	SOUP	SOUP	NNP
26209	516	3	.	.	.
26209	517	1	Put	put	VB
26209	517	2	a	a	DT
26209	517	3	generous	generous	JJ
26209	517	4	tablespoonful	tablespoonful	NN
26209	517	5	of	of	IN
26209	517	6	butter	butter	NN
26209	517	7	in	in	IN
26209	517	8	a	a	DT
26209	517	9	saucepan	saucepan	NN
26209	517	10	,	,	,
26209	517	11	when	when	WRB
26209	517	12	it	-PRON-	PRP
26209	517	13	is	be	VBZ
26209	517	14	hot	hot	JJ
26209	517	15	add	add	VB
26209	517	16	half	half	PDT
26209	517	17	an	an	DT
26209	517	18	onion	onion	NN
26209	517	19	chopped	chop	VBD
26209	517	20	fine	fine	JJ
26209	517	21	,	,	,
26209	517	22	let	let	VB
26209	517	23	it	-PRON-	PRP
26209	517	24	stew	stew	VB
26209	517	25	gently	gently	RB
26209	517	26	for	for	IN
26209	517	27	a	a	DT
26209	517	28	few	few	JJ
26209	517	29	minutes	minute	NNS
26209	517	30	,	,	,
26209	517	31	then	then	RB
26209	517	32	add	add	VB
26209	517	33	a	a	DT
26209	517	34	pint	pint	NN
26209	517	35	of	of	IN
26209	517	36	canned	canned	JJ
26209	517	37	tomatoes	tomato	NNS
26209	517	38	,	,	,
26209	517	39	cook	cook	VB
26209	517	40	half	half	PDT
26209	517	41	an	an	DT
26209	517	42	hour	hour	NN
26209	517	43	.	.	.
26209	518	1	Rub	rub	VB
26209	518	2	a	a	DT
26209	518	3	heaping	heaping	NN
26209	518	4	tablespoonful	tablespoonful	NN
26209	518	5	of	of	IN
26209	518	6	flour	flour	NN
26209	518	7	and	and	CC
26209	518	8	one	one	CD
26209	518	9	of	of	IN
26209	518	10	butter	butter	NN
26209	518	11	smoothly	smoothly	RB
26209	518	12	together	together	RB
26209	518	13	and	and	CC
26209	518	14	stir	stir	VB
26209	518	15	into	into	IN
26209	518	16	the	the	DT
26209	518	17	tomatoes	tomato	NNS
26209	518	18	.	.	.
26209	519	1	Have	have	VBP
26209	519	2	ready	ready	JJ
26209	519	3	a	a	DT
26209	519	4	pint	pint	NN
26209	519	5	of	of	IN
26209	519	6	boiling	boil	VBG
26209	519	7	milk	milk	NN
26209	519	8	,	,	,
26209	519	9	pour	pour	VB
26209	519	10	the	the	DT
26209	519	11	tomatoes	tomato	NNS
26209	519	12	into	into	IN
26209	519	13	a	a	DT
26209	519	14	purée	purée	NN
26209	519	15	sieve	sieve	NN
26209	519	16	with	with	IN
26209	519	17	the	the	DT
26209	519	18	boiling	boiling	NN
26209	519	19	milk	milk	NN
26209	519	20	and	and	CC
26209	519	21	rub	rub	VB
26209	519	22	through	through	IN
26209	519	23	the	the	DT
26209	519	24	sieve	sieve	NN
26209	519	25	.	.	.
26209	520	1	Season	season	NN
26209	520	2	with	with	IN
26209	520	3	salt	salt	NN
26209	520	4	and	and	CC
26209	520	5	pepper	pepper	NN
26209	520	6	and	and	CC
26209	520	7	a	a	DT
26209	520	8	very	very	RB
26209	520	9	little	little	JJ
26209	520	10	sugar	sugar	NN
26209	520	11	.	.	.
26209	521	1	Return	return	VB
26209	521	2	to	to	IN
26209	521	3	the	the	DT
26209	521	4	fire	fire	NN
26209	521	5	,	,	,
26209	521	6	make	make	VB
26209	521	7	it	-PRON-	PRP
26209	521	8	hot	hot	JJ
26209	521	9	,	,	,
26209	521	10	but	but	CC
26209	521	11	be	be	VB
26209	521	12	careful	careful	JJ
26209	521	13	not	not	RB
26209	521	14	to	to	TO
26209	521	15	let	let	VB
26209	521	16	it	-PRON-	PRP
26209	521	17	boil	boil	VB
26209	521	18	,	,	,
26209	521	19	as	as	IN
26209	521	20	it	-PRON-	PRP
26209	521	21	will	will	MD
26209	521	22	curdle	curdle	VB
26209	521	23	.	.	.
26209	522	1	Serve	serve	VB
26209	522	2	at	at	IN
26209	522	3	once	once	RB
26209	522	4	with	with	IN
26209	522	5	croutons	crouton	NNS
26209	522	6	.	.	.
26209	523	1	BARLEY	BARLEY	NNP
26209	523	2	SOUP	SOUP	NNP
26209	523	3	.	.	.
26209	524	1	Put	put	VB
26209	524	2	a	a	DT
26209	524	3	quarter	quarter	NN
26209	524	4	of	of	IN
26209	524	5	a	a	DT
26209	524	6	cup	cup	NN
26209	524	7	of	of	IN
26209	524	8	well	well	RB
26209	524	9	washed	wash	VBN
26209	524	10	barley	barley	NN
26209	524	11	with	with	IN
26209	524	12	a	a	DT
26209	524	13	bay	bay	NN
26209	524	14	leaf	leaf	NN
26209	524	15	and	and	CC
26209	524	16	a	a	DT
26209	524	17	small	small	JJ
26209	524	18	blade	blade	NN
26209	524	19	of	of	IN
26209	524	20	mace	mace	NN
26209	524	21	into	into	IN
26209	524	22	a	a	DT
26209	524	23	pint	pint	NN
26209	524	24	and	and	CC
26209	524	25	a	a	DT
26209	524	26	half	half	NN
26209	524	27	of	of	IN
26209	524	28	cold	cold	JJ
26209	524	29	water	water	NN
26209	524	30	,	,	,
26209	524	31	boil	boil	VB
26209	524	32	slowly	slowly	RB
26209	524	33	for	for	IN
26209	524	34	three	three	CD
26209	524	35	hours	hour	NNS
26209	524	36	.	.	.
26209	525	1	Take	take	VB
26209	525	2	out	out	RP
26209	525	3	the	the	DT
26209	525	4	bay	bay	NN
26209	525	5	leaf	leaf	NN
26209	525	6	and	and	CC
26209	525	7	mace	mace	NN
26209	525	8	and	and	CC
26209	525	9	add	add	VB
26209	525	10	a	a	DT
26209	525	11	small	small	JJ
26209	525	12	onion	onion	NN
26209	525	13	cut	cut	VBN
26209	525	14	fine	fine	JJ
26209	525	15	,	,	,
26209	525	16	two	two	CD
26209	525	17	French	french	JJ
26209	525	18	carrots	carrot	NNS
26209	525	19	cut	cut	VBN
26209	525	20	in	in	IN
26209	525	21	dice	dice	NN
26209	525	22	,	,	,
26209	525	23	and	and	CC
26209	525	24	cook	cook	NN
26209	525	25	until	until	IN
26209	525	26	tender	tender	NN
26209	525	27	,	,	,
26209	525	28	then	then	RB
26209	525	29	add	add	VB
26209	525	30	a	a	DT
26209	525	31	pint	pint	NN
26209	525	32	of	of	IN
26209	525	33	milk	milk	NN
26209	525	34	,	,	,
26209	525	35	a	a	DT
26209	525	36	good	good	JJ
26209	525	37	heaping	heaping	NN
26209	525	38	tablespoonful	tablespoonful	NN
26209	525	39	of	of	IN
26209	525	40	butter	butter	NN
26209	525	41	,	,	,
26209	525	42	salt	salt	NN
26209	525	43	and	and	CC
26209	525	44	pepper	pepper	NN
26209	525	45	to	to	TO
26209	525	46	taste	taste	VB
26209	525	47	,	,	,
26209	525	48	let	let	VB
26209	525	49	it	-PRON-	PRP
26209	525	50	come	come	VB
26209	525	51	to	to	IN
26209	525	52	a	a	DT
26209	525	53	boil	boil	NN
26209	525	54	,	,	,
26209	525	55	remove	remove	VB
26209	525	56	from	from	IN
26209	525	57	the	the	DT
26209	525	58	fire	fire	NN
26209	525	59	and	and	CC
26209	525	60	stir	stir	VB
26209	525	61	into	into	IN
26209	525	62	it	-PRON-	PRP
26209	525	63	one	one	CD
26209	525	64	egg	egg	NNP
26209	525	65	yolk	yolk	NNP
26209	525	66	beaten	beat	VBN
26209	525	67	with	with	IN
26209	525	68	two	two	CD
26209	525	69	tablespoonfuls	tablespoonful	NNS
26209	525	70	of	of	IN
26209	525	71	cream	cream	NN
26209	525	72	.	.	.
26209	526	1	BLACK	black	NN
26209	526	2	BEAN	bean	NN
26209	526	3	SOUP	soup	NN
26209	526	4	WITH	with	IN
26209	526	5	MOCK	MOCK	NNP
26209	526	6	MEAT	meat	NN
26209	526	7	BALLS	balls	NN
26209	526	8	.	.	.
26209	527	1	Soak	soak	VB
26209	527	2	over	over	IN
26209	527	3	night	night	NN
26209	527	4	a	a	DT
26209	527	5	pint	pint	NN
26209	527	6	of	of	IN
26209	527	7	black	black	JJ
26209	527	8	beans	bean	NNS
26209	527	9	in	in	IN
26209	527	10	a	a	DT
26209	527	11	quart	quart	NN
26209	527	12	of	of	IN
26209	527	13	water	water	NN
26209	527	14	.	.	.
26209	528	1	In	in	IN
26209	528	2	the	the	DT
26209	528	3	morning	morning	NN
26209	528	4	drain	drain	NN
26209	528	5	,	,	,
26209	528	6	and	and	CC
26209	528	7	cover	cover	VB
26209	528	8	with	with	IN
26209	528	9	fresh	fresh	JJ
26209	528	10	water	water	NN
26209	528	11	,	,	,
26209	528	12	set	set	VBD
26209	528	13	the	the	DT
26209	528	14	saucepan	saucepan	NN
26209	528	15	on	on	IN
26209	528	16	the	the	DT
26209	528	17	stove	stove	NN
26209	528	18	;	;	:
26209	528	19	when	when	WRB
26209	528	20	the	the	DT
26209	528	21	water	water	NN
26209	528	22	comes	come	VBZ
26209	528	23	to	to	IN
26209	528	24	a	a	DT
26209	528	25	boil	boil	NN
26209	528	26	drain	drain	VB
26209	528	27	it	-PRON-	PRP
26209	528	28	off	off	RP
26209	528	29	and	and	CC
26209	528	30	add	add	VB
26209	528	31	a	a	DT
26209	528	32	quart	quart	NN
26209	528	33	of	of	IN
26209	528	34	fresh	fresh	JJ
26209	528	35	water	water	NN
26209	528	36	.	.	.
26209	529	1	Cut	cut	VB
26209	529	2	fine	fine	JJ
26209	529	3	an	an	DT
26209	529	4	onion	onion	NN
26209	529	5	,	,	,
26209	529	6	and	and	CC
26209	529	7	with	with	IN
26209	529	8	a	a	DT
26209	529	9	few	few	JJ
26209	529	10	slices	slice	NNS
26209	529	11	of	of	IN
26209	529	12	carrot	carrot	NNP
26209	529	13	and	and	CC
26209	529	14	turnip	turnip	NN
26209	529	15	and	and	CC
26209	529	16	green	green	JJ
26209	529	17	pepper	pepper	NN
26209	529	18	fry	fry	NN
26209	529	19	in	in	IN
26209	529	20	a	a	DT
26209	529	21	heaping	heaping	NN
26209	529	22	tablespoonful	tablespoonful	NN
26209	529	23	of	of	IN
26209	529	24	butter	butter	NN
26209	529	25	,	,	,
26209	529	26	add	add	VB
26209	529	27	to	to	IN
26209	529	28	the	the	DT
26209	529	29	beans	bean	NNS
26209	529	30	with	with	IN
26209	529	31	a	a	DT
26209	529	32	bay	bay	NN
26209	529	33	leaf	leaf	NN
26209	529	34	half	half	PDT
26209	529	35	a	a	DT
26209	529	36	dozen	dozen	NN
26209	529	37	peppercorns	peppercorn	NNS
26209	529	38	,	,	,
26209	529	39	two	two	CD
26209	529	40	cloves	clove	NNS
26209	529	41	,	,	,
26209	529	42	cook	cook	NN
26209	529	43	until	until	IN
26209	529	44	tender	tender	NN
26209	529	45	,	,	,
26209	529	46	press	press	NN
26209	529	47	through	through	IN
26209	529	48	a	a	DT
26209	529	49	sieve	sieve	NN
26209	529	50	,	,	,
26209	529	51	return	return	VB
26209	529	52	to	to	IN
26209	529	53	the	the	DT
26209	529	54	fire	fire	NN
26209	529	55	,	,	,
26209	529	56	and	and	CC
26209	529	57	if	if	IN
26209	529	58	it	-PRON-	PRP
26209	529	59	is	be	VBZ
26209	529	60	too	too	RB
26209	529	61	thick	thick	JJ
26209	529	62	add	add	NN
26209	529	63	more	more	JJR
26209	529	64	water	water	NN
26209	529	65	.	.	.
26209	530	1	Have	have	VB
26209	530	2	a	a	DT
26209	530	3	hard	hard	RB
26209	530	4	boiled	boil	VBN
26209	530	5	egg	egg	NN
26209	530	6	and	and	CC
26209	530	7	half	half	PDT
26209	530	8	a	a	DT
26209	530	9	lemon	lemon	NN
26209	530	10	cut	cut	NN
26209	530	11	into	into	IN
26209	530	12	dice	dice	NN
26209	530	13	,	,	,
26209	530	14	and	and	CC
26209	530	15	meat	meat	NN
26209	530	16	balls	ball	NNS
26209	530	17	made	make	VBN
26209	530	18	from	from	IN
26209	530	19	recipe	recipe	NN
26209	530	20	given	give	VBN
26209	530	21	for	for	IN
26209	530	22	mock	mock	JJ
26209	530	23	meat	meat	NN
26209	530	24	the	the	DT
26209	530	25	size	size	NN
26209	530	26	of	of	IN
26209	530	27	hickory	hickory	JJ
26209	530	28	nuts	nut	NNS
26209	530	29	and	and	CC
26209	530	30	boiled	boil	VBN
26209	530	31	in	in	IN
26209	530	32	water	water	NN
26209	530	33	as	as	IN
26209	530	34	other	other	JJ
26209	530	35	balls	ball	NNS
26209	530	36	are	be	VBP
26209	530	37	cooked	cook	VBN
26209	530	38	.	.	.
26209	531	1	Drop	drop	VB
26209	531	2	the	the	DT
26209	531	3	balls	ball	NNS
26209	531	4	into	into	IN
26209	531	5	the	the	DT
26209	531	6	soup	soup	NN
26209	531	7	,	,	,
26209	531	8	and	and	CC
26209	531	9	when	when	WRB
26209	531	10	hot	hot	JJ
26209	531	11	pour	pour	VBP
26209	531	12	the	the	DT
26209	531	13	soup	soup	NN
26209	531	14	over	over	IN
26209	531	15	the	the	DT
26209	531	16	lemon	lemon	NN
26209	531	17	and	and	CC
26209	531	18	egg	egg	NN
26209	531	19	in	in	IN
26209	531	20	the	the	DT
26209	531	21	tureen	tureen	NN
26209	531	22	and	and	CC
26209	531	23	serve	serve	VBP
26209	531	24	.	.	.
26209	532	1	Entrées	entrées	RB
26209	532	2	.	.	.
26209	533	1	EGG	EGG	NNP
26209	533	2	BORDER	BORDER	NNP
26209	533	3	WITH	with	IN
26209	533	4	RICE	rice	NN
26209	533	5	AND	and	CC
26209	533	6	CURRY	curry	VB
26209	533	7	SAUCE	SAUCE	NNP
26209	533	8	.	.	.
26209	534	1	Stir	stir	VB
26209	534	2	four	four	CD
26209	534	3	eggs	egg	NNS
26209	534	4	together	together	RB
26209	534	5	,	,	,
26209	534	6	add	add	VB
26209	534	7	three	three	CD
26209	534	8	-	-	HYPH
26209	534	9	quarters	quarter	NNS
26209	534	10	of	of	IN
26209	534	11	a	a	DT
26209	534	12	cup	cup	NN
26209	534	13	of	of	IN
26209	534	14	rich	rich	JJ
26209	534	15	milk	milk	NN
26209	534	16	,	,	,
26209	534	17	a	a	DT
26209	534	18	few	few	JJ
26209	534	19	drops	drop	NNS
26209	534	20	of	of	IN
26209	534	21	onion	onion	NN
26209	534	22	juice	juice	NN
26209	534	23	,	,	,
26209	534	24	and	and	CC
26209	534	25	salt	salt	NN
26209	534	26	and	and	CC
26209	534	27	pepper	pepper	NN
26209	534	28	to	to	IN
26209	534	29	taste	taste	NN
26209	534	30	;	;	:
26209	534	31	beat	beat	VB
26209	534	32	a	a	DT
26209	534	33	little	little	JJ
26209	534	34	.	.	.
26209	535	1	Have	have	VB
26209	535	2	a	a	DT
26209	535	3	border	border	NN
26209	535	4	mould	mould	NN
26209	535	5	well	well	RB
26209	535	6	buttered	butter	VBD
26209	535	7	and	and	CC
26209	535	8	sprinkled	sprinkle	VBN
26209	535	9	with	with	IN
26209	535	10	finely	finely	RB
26209	535	11	minced	mince	VBN
26209	535	12	parsley	parsley	NN
26209	535	13	,	,	,
26209	535	14	pour	pour	VB
26209	535	15	the	the	DT
26209	535	16	mixture	mixture	NN
26209	535	17	into	into	IN
26209	535	18	it	-PRON-	PRP
26209	535	19	,	,	,
26209	535	20	set	set	VBN
26209	535	21	in	in	IN
26209	535	22	a	a	DT
26209	535	23	pan	pan	NN
26209	535	24	of	of	IN
26209	535	25	boiling	boil	VBG
26209	535	26	water	water	NN
26209	535	27	in	in	IN
26209	535	28	the	the	DT
26209	535	29	oven	oven	NN
26209	535	30	,	,	,
26209	535	31	cover	cover	VB
26209	535	32	and	and	CC
26209	535	33	let	let	VB
26209	535	34	it	-PRON-	PRP
26209	535	35	cook	cook	VB
26209	535	36	until	until	IN
26209	535	37	firm	firm	NN
26209	535	38	--	--	:
26209	535	39	from	from	IN
26209	535	40	five	five	CD
26209	535	41	to	to	TO
26209	535	42	ten	ten	CD
26209	535	43	minutes	minute	NNS
26209	535	44	.	.	.
26209	536	1	Have	have	VBP
26209	536	2	ready	ready	JJ
26209	536	3	some	some	DT
26209	536	4	rice	rice	NN
26209	536	5	boiled	boil	VBD
26209	536	6	twenty	twenty	CD
26209	536	7	minutes	minute	NNS
26209	536	8	in	in	IN
26209	536	9	plenty	plenty	NN
26209	536	10	of	of	IN
26209	536	11	salted	salt	VBN
26209	536	12	water	water	NN
26209	536	13	and	and	CC
26209	536	14	well	well	RB
26209	536	15	drained	drain	VBD
26209	536	16	,	,	,
26209	536	17	and	and	CC
26209	536	18	a	a	DT
26209	536	19	cream	cream	NN
26209	536	20	sauce	sauce	NN
26209	536	21	into	into	IN
26209	536	22	which	which	WDT
26209	536	23	a	a	DT
26209	536	24	slightly	slightly	RB
26209	536	25	heaping	heap	VBG
26209	536	26	teaspoonful	teaspoonful	JJ
26209	536	27	of	of	IN
26209	536	28	curry	curry	NN
26209	536	29	powder	powder	NN
26209	536	30	has	have	VBZ
26209	536	31	been	be	VBN
26209	536	32	stirred	stir	VBN
26209	536	33	.	.	.
26209	537	1	Turn	turn	VB
26209	537	2	the	the	DT
26209	537	3	egg	egg	NN
26209	537	4	border	border	NN
26209	537	5	out	out	RP
26209	537	6	on	on	IN
26209	537	7	a	a	DT
26209	537	8	hot	hot	JJ
26209	537	9	platter	platter	NN
26209	537	10	,	,	,
26209	537	11	fill	fill	VB
26209	537	12	the	the	DT
26209	537	13	center	center	NN
26209	537	14	with	with	IN
26209	537	15	rice	rice	NN
26209	537	16	,	,	,
26209	537	17	pour	pour	VBP
26209	537	18	some	some	DT
26209	537	19	of	of	IN
26209	537	20	the	the	DT
26209	537	21	sauce	sauce	NN
26209	537	22	over	over	IN
26209	537	23	it	-PRON-	PRP
26209	537	24	,	,	,
26209	537	25	and	and	CC
26209	537	26	the	the	DT
26209	537	27	rest	rest	NN
26209	537	28	around	around	IN
26209	537	29	the	the	DT
26209	537	30	border	border	NN
26209	537	31	.	.	.
26209	538	1	Garnish	garnish	VB
26209	538	2	with	with	IN
26209	538	3	parsley	parsley	NN
26209	538	4	and	and	CC
26209	538	5	serve	serve	VB
26209	538	6	at	at	IN
26209	538	7	once	once	RB
26209	538	8	.	.	.
26209	539	1	RICE	rice	NN
26209	539	2	BORDER	BORDER	NNP
26209	539	3	WITH	with	IN
26209	539	4	VEGETABLES	vegetables	NN
26209	539	5	OR	or	CC
26209	539	6	HARD	hard	NN
26209	539	7	BOILED	boil	VBD
26209	539	8	EGGS	EGGS	NNP
26209	539	9	IN	in	IN
26209	539	10	CREAM	CREAM	NNP
26209	539	11	SAUCE	SAUCE	VBN
26209	539	12	.	.	.
26209	540	1	Three	three	CD
26209	540	2	-	-	HYPH
26209	540	3	quarters	quarter	NNS
26209	540	4	of	of	IN
26209	540	5	a	a	DT
26209	540	6	cup	cup	NN
26209	540	7	of	of	IN
26209	540	8	Carolina	Carolina	NNP
26209	540	9	rice	rice	NN
26209	540	10	,	,	,
26209	540	11	picked	pick	VBD
26209	540	12	over	over	RP
26209	540	13	carefully	carefully	RB
26209	540	14	and	and	CC
26209	540	15	washed	wash	VBD
26209	540	16	.	.	.
26209	541	1	Boil	Boil	NNP
26209	541	2	fifteen	fifteen	CD
26209	541	3	minutes	minute	NNS
26209	541	4	in	in	IN
26209	541	5	salted	salted	JJ
26209	541	6	water	water	NN
26209	541	7	.	.	.
26209	542	1	Drain	drain	VB
26209	542	2	off	off	IN
26209	542	3	the	the	DT
26209	542	4	water	water	NN
26209	542	5	and	and	CC
26209	542	6	have	have	VB
26209	542	7	one	one	CD
26209	542	8	pint	pint	NN
26209	542	9	and	and	CC
26209	542	10	a	a	DT
26209	542	11	half	half	NN
26209	542	12	of	of	IN
26209	542	13	boiling	boil	VBG
26209	542	14	milk	milk	NN
26209	542	15	in	in	IN
26209	542	16	a	a	DT
26209	542	17	double	double	JJ
26209	542	18	boiler	boiler	NN
26209	542	19	,	,	,
26209	542	20	stir	stir	VB
26209	542	21	the	the	DT
26209	542	22	rice	rice	NN
26209	542	23	into	into	IN
26209	542	24	this	this	DT
26209	542	25	and	and	CC
26209	542	26	cook	cook	VB
26209	542	27	until	until	IN
26209	542	28	all	all	PDT
26209	542	29	the	the	DT
26209	542	30	milk	milk	NN
26209	542	31	is	be	VBZ
26209	542	32	absorbed	absorb	VBN
26209	542	33	,	,	,
26209	542	34	then	then	RB
26209	542	35	add	add	VB
26209	542	36	a	a	DT
26209	542	37	tablespoonful	tablespoonful	NN
26209	542	38	of	of	IN
26209	542	39	butter	butter	NN
26209	542	40	.	.	.
26209	543	1	Butter	butter	VB
26209	543	2	a	a	DT
26209	543	3	border	border	NN
26209	543	4	mould	mould	NN
26209	543	5	well	well	RB
26209	543	6	,	,	,
26209	543	7	turn	turn	VB
26209	543	8	the	the	DT
26209	543	9	rice	rice	NN
26209	543	10	into	into	IN
26209	543	11	it	-PRON-	PRP
26209	543	12	,	,	,
26209	543	13	pressing	press	VBG
26209	543	14	it	-PRON-	PRP
26209	543	15	down	down	RP
26209	543	16	so	so	IN
26209	543	17	that	that	IN
26209	543	18	the	the	DT
26209	543	19	form	form	NN
26209	543	20	will	will	MD
26209	543	21	be	be	VB
26209	543	22	perfect	perfect	JJ
26209	543	23	,	,	,
26209	543	24	put	put	VBN
26209	543	25	in	in	IN
26209	543	26	the	the	DT
26209	543	27	plate	plate	NN
26209	543	28	heater	heater	NN
26209	543	29	for	for	IN
26209	543	30	five	five	CD
26209	543	31	minutes	minute	NNS
26209	543	32	,	,	,
26209	543	33	turn	turn	VB
26209	543	34	out	out	RP
26209	543	35	on	on	IN
26209	543	36	a	a	DT
26209	543	37	platter	platter	NN
26209	543	38	and	and	CC
26209	543	39	serve	serve	VB
26209	543	40	with	with	IN
26209	543	41	vegetables	vegetable	NNS
26209	543	42	or	or	CC
26209	543	43	hard	hard	RB
26209	543	44	boiled	boil	VBN
26209	543	45	eggs	egg	NNS
26209	543	46	in	in	IN
26209	543	47	a	a	DT
26209	543	48	cream	cream	NN
26209	543	49	sauce	sauce	NN
26209	543	50	.	.	.
26209	544	1	A	a	DT
26209	544	2	BORDER	BORDER	NNP
26209	544	3	TIMBALE	timbale	NN
26209	544	4	OF	of	IN
26209	544	5	MOCK	MOCK	NNP
26209	544	6	CHICKEN	CHICKEN	NNS
26209	544	7	.	.	.
26209	545	1	Take	take	VB
26209	545	2	three	three	CD
26209	545	3	-	-	HYPH
26209	545	4	quarters	quarter	NNS
26209	545	5	of	of	IN
26209	545	6	a	a	DT
26209	545	7	cup	cup	NN
26209	545	8	of	of	IN
26209	545	9	rich	rich	JJ
26209	545	10	milk	milk	NN
26209	545	11	,	,	,
26209	545	12	put	put	VB
26209	545	13	half	half	NN
26209	545	14	of	of	IN
26209	545	15	it	-PRON-	PRP
26209	545	16	into	into	IN
26209	545	17	a	a	DT
26209	545	18	saucepan	saucepan	NN
26209	545	19	with	with	IN
26209	545	20	an	an	DT
26209	545	21	ounce	ounce	NN
26209	545	22	and	and	CC
26209	545	23	a	a	DT
26209	545	24	half	half	NN
26209	545	25	of	of	IN
26209	545	26	butter	butter	NN
26209	545	27	,	,	,
26209	545	28	let	let	VB
26209	545	29	it	-PRON-	PRP
26209	545	30	come	come	VB
26209	545	31	to	to	IN
26209	545	32	a	a	DT
26209	545	33	boil	boil	NN
26209	545	34	,	,	,
26209	545	35	and	and	CC
26209	545	36	then	then	RB
26209	545	37	stir	stir	VB
26209	545	38	into	into	IN
26209	545	39	it	-PRON-	PRP
26209	545	40	an	an	DT
26209	545	41	ounce	ounce	NN
26209	545	42	and	and	CC
26209	545	43	a	a	DT
26209	545	44	half	half	NN
26209	545	45	of	of	IN
26209	545	46	dried	dry	VBN
26209	545	47	and	and	CC
26209	545	48	sifted	sift	VBN
26209	545	49	bread	bread	NN
26209	545	50	crumbs	crumb	NNS
26209	545	51	and	and	CC
26209	545	52	a	a	DT
26209	545	53	good	good	JJ
26209	545	54	half	half	NN
26209	545	55	tablespoonful	tablespoonful	NN
26209	545	56	of	of	IN
26209	545	57	flour	flour	NN
26209	545	58	.	.	.
26209	546	1	Stir	stir	VB
26209	546	2	constantly	constantly	RB
26209	546	3	until	until	IN
26209	546	4	it	-PRON-	PRP
26209	546	5	no	no	RB
26209	546	6	longer	long	RBR
26209	546	7	sticks	stick	VBZ
26209	546	8	to	to	IN
26209	546	9	the	the	DT
26209	546	10	pan	pan	NN
26209	546	11	,	,	,
26209	546	12	remove	remove	VB
26209	546	13	from	from	IN
26209	546	14	the	the	DT
26209	546	15	fire	fire	NN
26209	546	16	and	and	CC
26209	546	17	let	let	VB
26209	546	18	it	-PRON-	PRP
26209	546	19	cool	cool	VB
26209	546	20	.	.	.
26209	547	1	When	when	WRB
26209	547	2	cold	cold	JJ
26209	547	3	add	add	VBP
26209	547	4	two	two	CD
26209	547	5	heaping	heap	VBG
26209	547	6	tablespoonfuls	tablespoonful	NNS
26209	547	7	of	of	IN
26209	547	8	finely	finely	RB
26209	547	9	chopped	chop	VBN
26209	547	10	walnuts	walnut	NNS
26209	547	11	,	,	,
26209	547	12	one	one	CD
26209	547	13	tablespoonful	tablespoonful	NN
26209	547	14	of	of	IN
26209	547	15	lemon	lemon	NN
26209	547	16	juice	juice	NN
26209	547	17	,	,	,
26209	547	18	one	one	CD
26209	547	19	teaspoonful	teaspoonful	NN
26209	547	20	of	of	IN
26209	547	21	onion	onion	NN
26209	547	22	juice	juice	NN
26209	547	23	,	,	,
26209	547	24	one	one	CD
26209	547	25	even	even	RB
26209	547	26	teaspoonful	teaspoonful	JJ
26209	547	27	of	of	IN
26209	547	28	sugar	sugar	NN
26209	547	29	,	,	,
26209	547	30	a	a	DT
26209	547	31	saltspoonful	saltspoonful	NN
26209	547	32	of	of	IN
26209	547	33	mace	mace	NN
26209	547	34	,	,	,
26209	547	35	two	two	CD
26209	547	36	eggs	egg	NNS
26209	547	37	unbeaten	unbeaten	RB
26209	547	38	--	--	:
26209	547	39	one	one	CD
26209	547	40	at	at	IN
26209	547	41	a	a	DT
26209	547	42	time	time	NN
26209	547	43	--	--	:
26209	547	44	and	and	CC
26209	547	45	the	the	DT
26209	547	46	rest	rest	NN
26209	547	47	of	of	IN
26209	547	48	the	the	DT
26209	547	49	milk	milk	NN
26209	547	50	,	,	,
26209	547	51	salt	salt	NN
26209	547	52	and	and	CC
26209	547	53	pepper	pepper	NN
26209	547	54	to	to	IN
26209	547	55	taste	taste	NN
26209	547	56	.	.	.
26209	548	1	Beat	beat	VB
26209	548	2	hard	hard	RB
26209	548	3	.	.	.
26209	549	1	Butter	butter	NN
26209	549	2	well	well	RB
26209	549	3	a	a	DT
26209	549	4	border	border	NN
26209	549	5	mould	mould	NN
26209	549	6	,	,	,
26209	549	7	and	and	CC
26209	549	8	sprinkle	sprinkle	VB
26209	549	9	with	with	IN
26209	549	10	fine	fine	JJ
26209	549	11	bread	bread	NN
26209	549	12	crumbs	crumb	NNS
26209	549	13	,	,	,
26209	549	14	turn	turn	VB
26209	549	15	the	the	DT
26209	549	16	timbale	timbale	JJ
26209	549	17	mixture	mixture	NN
26209	549	18	into	into	IN
26209	549	19	it	-PRON-	PRP
26209	549	20	,	,	,
26209	549	21	set	set	VBD
26209	549	22	the	the	DT
26209	549	23	mould	mould	NN
26209	549	24	in	in	IN
26209	549	25	a	a	DT
26209	549	26	pan	pan	NN
26209	549	27	of	of	IN
26209	549	28	boiling	boiling	NN
26209	549	29	water	water	NN
26209	549	30	,	,	,
26209	549	31	cover	cover	VB
26209	549	32	to	to	TO
26209	549	33	keep	keep	VB
26209	549	34	from	from	IN
26209	549	35	browning	browning	NN
26209	549	36	,	,	,
26209	549	37	and	and	CC
26209	549	38	bake	bake	VB
26209	549	39	from	from	IN
26209	549	40	ten	ten	CD
26209	549	41	to	to	IN
26209	549	42	fifteen	fifteen	CD
26209	549	43	minutes	minute	NNS
26209	549	44	.	.	.
26209	550	1	SAUCE.--Put	sauce.--put	ADD
26209	550	2	in	in	IN
26209	550	3	a	a	DT
26209	550	4	spider	spider	NN
26209	550	5	a	a	DT
26209	550	6	good	good	JJ
26209	550	7	heaping	heaping	NN
26209	550	8	tablespoonful	tablespoonful	NN
26209	550	9	of	of	IN
26209	550	10	butter	butter	NN
26209	550	11	,	,	,
26209	550	12	let	let	VB
26209	550	13	it	-PRON-	PRP
26209	550	14	brown	brown	VB
26209	550	15	,	,	,
26209	550	16	add	add	VB
26209	550	17	a	a	DT
26209	550	18	thick	thick	JJ
26209	550	19	slice	slice	NN
26209	550	20	of	of	IN
26209	550	21	onion	onion	NN
26209	550	22	cut	cut	VBN
26209	550	23	in	in	IN
26209	550	24	small	small	JJ
26209	550	25	pieces	piece	NNS
26209	550	26	and	and	CC
26209	550	27	a	a	DT
26209	550	28	heaping	heaping	NN
26209	550	29	tablespoonful	tablespoonful	NN
26209	550	30	of	of	IN
26209	550	31	flour	flour	NN
26209	550	32	,	,	,
26209	550	33	stir	stir	VB
26209	550	34	constantly	constantly	RB
26209	550	35	until	until	IN
26209	550	36	it	-PRON-	PRP
26209	550	37	is	be	VBZ
26209	550	38	a	a	DT
26209	550	39	very	very	RB
26209	550	40	dark	dark	JJ
26209	550	41	rich	rich	JJ
26209	550	42	brown	brown	NN
26209	550	43	,	,	,
26209	550	44	being	be	VBG
26209	550	45	careful	careful	JJ
26209	550	46	not	not	RB
26209	550	47	to	to	TO
26209	550	48	let	let	VB
26209	550	49	it	-PRON-	PRP
26209	550	50	burn	burn	VB
26209	550	51	,	,	,
26209	550	52	then	then	RB
26209	550	53	add	add	VB
26209	550	54	a	a	DT
26209	550	55	quarter	quarter	NN
26209	550	56	of	of	IN
26209	550	57	a	a	DT
26209	550	58	pound	pound	NN
26209	550	59	of	of	IN
26209	550	60	fresh	fresh	JJ
26209	550	61	mushrooms	mushroom	NNS
26209	550	62	,	,	,
26209	550	63	skinned	skin	VBD
26209	550	64	and	and	CC
26209	550	65	stemmed	stem	VBD
26209	550	66	and	and	CC
26209	550	67	cut	cut	VBN
26209	550	68	into	into	IN
26209	550	69	dice	dice	NN
26209	550	70	,	,	,
26209	550	71	let	let	VB
26209	550	72	them	-PRON-	PRP
26209	550	73	cook	cook	VB
26209	550	74	a	a	DT
26209	550	75	few	few	JJ
26209	550	76	minutes	minute	NNS
26209	550	77	,	,	,
26209	550	78	then	then	RB
26209	550	79	add	add	VB
26209	550	80	a	a	DT
26209	550	81	stock	stock	NN
26209	550	82	made	make	VBN
26209	550	83	from	from	IN
26209	550	84	their	-PRON-	PRP$
26209	550	85	stems	stem	NNS
26209	550	86	and	and	CC
26209	550	87	skins	skin	NNS
26209	550	88	.	.	.
26209	551	1	Have	have	VBP
26209	551	2	a	a	DT
26209	551	3	celery	celery	NN
26209	551	4	root	root	NN
26209	551	5	that	that	WDT
26209	551	6	has	have	VBZ
26209	551	7	been	be	VBN
26209	551	8	pared	pare	VBN
26209	551	9	and	and	CC
26209	551	10	cut	cut	VBN
26209	551	11	into	into	IN
26209	551	12	dice	dice	NNS
26209	551	13	and	and	CC
26209	551	14	cooked	cook	VBN
26209	551	15	until	until	IN
26209	551	16	tender	tender	NN
26209	551	17	in	in	IN
26209	551	18	very	very	RB
26209	551	19	little	little	JJ
26209	551	20	water	water	NN
26209	551	21	with	with	IN
26209	551	22	a	a	DT
26209	551	23	bay	bay	NN
26209	551	24	leaf	leaf	NN
26209	551	25	and	and	CC
26209	551	26	two	two	CD
26209	551	27	cloves	clove	NNS
26209	551	28	,	,	,
26209	551	29	remove	remove	VB
26209	551	30	the	the	DT
26209	551	31	cloves	clove	NNS
26209	551	32	and	and	CC
26209	551	33	bay	bay	NN
26209	551	34	leaf	leaf	NN
26209	551	35	and	and	CC
26209	551	36	turn	turn	VB
26209	551	37	the	the	DT
26209	551	38	rest	rest	NN
26209	551	39	into	into	IN
26209	551	40	the	the	DT
26209	551	41	sauce	sauce	NN
26209	551	42	,	,	,
26209	551	43	season	season	NN
26209	551	44	with	with	IN
26209	551	45	pepper	pepper	NN
26209	551	46	and	and	CC
26209	551	47	salt	salt	NN
26209	551	48	.	.	.
26209	552	1	Turn	turn	VB
26209	552	2	the	the	DT
26209	552	3	timbale	timbale	NN
26209	552	4	out	out	RP
26209	552	5	on	on	IN
26209	552	6	a	a	DT
26209	552	7	platter	platter	NN
26209	552	8	,	,	,
26209	552	9	fill	fill	VB
26209	552	10	the	the	DT
26209	552	11	center	center	NN
26209	552	12	with	with	IN
26209	552	13	the	the	DT
26209	552	14	sauce	sauce	NN
26209	552	15	,	,	,
26209	552	16	garnish	garnish	VB
26209	552	17	and	and	CC
26209	552	18	serve	serve	VBP
26209	552	19	.	.	.
26209	553	1	A	a	DT
26209	553	2	few	few	JJ
26209	553	3	truffles	truffle	NNS
26209	553	4	are	be	VBP
26209	553	5	a	a	DT
26209	553	6	great	great	JJ
26209	553	7	addition	addition	NN
26209	553	8	.	.	.
26209	554	1	The	the	DT
26209	554	2	timbale	timbale	NN
26209	554	3	may	may	MD
26209	554	4	also	also	RB
26209	554	5	be	be	VB
26209	554	6	served	serve	VBN
26209	554	7	with	with	IN
26209	554	8	an	an	DT
26209	554	9	olive	olive	NN
26209	554	10	sauce	sauce	NN
26209	554	11	.	.	.
26209	555	1	A	a	DT
26209	555	2	MOULD	MOULD	NNP
26209	555	3	OF	of	IN
26209	555	4	SPAGHETTINA	SPAGHETTINA	NNP
26209	555	5	.	.	.
26209	556	1	Put	put	VB
26209	556	2	three	three	CD
26209	556	3	-	-	HYPH
26209	556	4	quarters	quarter	NNS
26209	556	5	of	of	IN
26209	556	6	a	a	DT
26209	556	7	cup	cup	NN
26209	556	8	of	of	IN
26209	556	9	spaghettina	spaghettina	NNP
26209	556	10	,	,	,
26209	556	11	broken	break	VBN
26209	556	12	in	in	IN
26209	556	13	small	small	JJ
26209	556	14	pieces	piece	NNS
26209	556	15	,	,	,
26209	556	16	into	into	IN
26209	556	17	a	a	DT
26209	556	18	quart	quart	NN
26209	556	19	of	of	IN
26209	556	20	boiling	boil	VBG
26209	556	21	water	water	NN
26209	556	22	with	with	IN
26209	556	23	an	an	DT
26209	556	24	even	even	RB
26209	556	25	tablespoonful	tablespoonful	JJ
26209	556	26	of	of	IN
26209	556	27	salt	salt	NN
26209	556	28	.	.	.
26209	557	1	Boil	boil	VB
26209	557	2	half	half	PDT
26209	557	3	an	an	DT
26209	557	4	hour	hour	NN
26209	557	5	.	.	.
26209	558	1	Drain	drain	VB
26209	558	2	the	the	DT
26209	558	3	water	water	NN
26209	558	4	off	off	RP
26209	558	5	and	and	CC
26209	558	6	add	add	VB
26209	558	7	a	a	DT
26209	558	8	cup	cup	NN
26209	558	9	of	of	IN
26209	558	10	milk	milk	NN
26209	558	11	to	to	IN
26209	558	12	the	the	DT
26209	558	13	spaghettina	spaghettina	NN
26209	558	14	,	,	,
26209	558	15	and	and	CC
26209	558	16	cook	cook	VBP
26209	558	17	nearly	nearly	RB
26209	558	18	half	half	PDT
26209	558	19	an	an	DT
26209	558	20	hour	hour	NN
26209	558	21	,	,	,
26209	558	22	until	until	IN
26209	558	23	the	the	DT
26209	558	24	milk	milk	NN
26209	558	25	is	be	VBZ
26209	558	26	almost	almost	RB
26209	558	27	all	all	DT
26209	558	28	absorbed	absorb	VBN
26209	558	29	.	.	.
26209	559	1	Then	then	RB
26209	559	2	make	make	VB
26209	559	3	a	a	DT
26209	559	4	cream	cream	NN
26209	559	5	sauce	sauce	NN
26209	559	6	as	as	IN
26209	559	7	follows	follow	VBZ
26209	559	8	:	:	:
26209	559	9	One	one	CD
26209	559	10	cup	cup	NN
26209	559	11	of	of	IN
26209	559	12	milk	milk	NN
26209	559	13	in	in	IN
26209	559	14	a	a	DT
26209	559	15	saucepan	saucepan	NN
26209	559	16	,	,	,
26209	559	17	rub	rub	NNP
26209	559	18	butter	butter	NN
26209	559	19	the	the	DT
26209	559	20	size	size	NN
26209	559	21	of	of	IN
26209	559	22	an	an	DT
26209	559	23	egg	egg	NN
26209	559	24	into	into	IN
26209	559	25	a	a	DT
26209	559	26	slightly	slightly	RB
26209	559	27	heaping	heap	VBG
26209	559	28	tablespoonful	tablespoonful	NN
26209	559	29	of	of	IN
26209	559	30	flour	flour	NN
26209	559	31	,	,	,
26209	559	32	adding	add	VBG
26209	559	33	a	a	DT
26209	559	34	little	little	JJ
26209	559	35	of	of	IN
26209	559	36	the	the	DT
26209	559	37	warm	warm	JJ
26209	559	38	milk	milk	NN
26209	559	39	,	,	,
26209	559	40	then	then	RB
26209	559	41	stir	stir	VB
26209	559	42	into	into	IN
26209	559	43	the	the	DT
26209	559	44	milk	milk	NN
26209	559	45	on	on	IN
26209	559	46	the	the	DT
26209	559	47	fire	fire	NN
26209	559	48	,	,	,
26209	559	49	season	season	NN
26209	559	50	with	with	IN
26209	559	51	salt	salt	NN
26209	559	52	and	and	CC
26209	559	53	pepper	pepper	NN
26209	559	54	,	,	,
26209	559	55	add	add	VB
26209	559	56	two	two	CD
26209	559	57	even	even	JJ
26209	559	58	tablespoonfuls	tablespoonful	NNS
26209	559	59	of	of	IN
26209	559	60	grated	grate	VBN
26209	559	61	cheese	cheese	NN
26209	559	62	--	--	:
26209	559	63	the	the	DT
26209	559	64	American	American	NNP
26209	559	65	Edam	Edam	NNP
26209	559	66	cheese	cheese	NN
26209	559	67	is	be	VBZ
26209	559	68	nice	nice	JJ
26209	559	69	for	for	IN
26209	559	70	this	this	DT
26209	559	71	--	--	:
26209	559	72	and	and	CC
26209	559	73	when	when	WRB
26209	559	74	the	the	DT
26209	559	75	sauce	sauce	NN
26209	559	76	is	be	VBZ
26209	559	77	thick	thick	JJ
26209	559	78	turn	turn	NN
26209	559	79	the	the	DT
26209	559	80	spaghettina	spaghettina	NN
26209	559	81	into	into	IN
26209	559	82	it	-PRON-	PRP
26209	559	83	,	,	,
26209	559	84	let	let	VB
26209	559	85	it	-PRON-	PRP
26209	559	86	come	come	VB
26209	559	87	to	to	IN
26209	559	88	a	a	DT
26209	559	89	boil	boil	NN
26209	559	90	,	,	,
26209	559	91	turn	turn	VB
26209	559	92	out	out	RP
26209	559	93	on	on	IN
26209	559	94	a	a	DT
26209	559	95	dish	dish	NN
26209	559	96	,	,	,
26209	559	97	and	and	CC
26209	559	98	when	when	WRB
26209	559	99	cool	cool	JJ
26209	559	100	add	add	VBP
26209	559	101	one	one	CD
26209	559	102	egg	egg	NN
26209	559	103	beaten	beat	VBN
26209	559	104	light	light	NN
26209	559	105	.	.	.
26209	560	1	Butter	butter	VB
26209	560	2	a	a	DT
26209	560	3	border	border	NN
26209	560	4	mould	mould	NN
26209	560	5	which	which	WDT
26209	560	6	holds	hold	VBZ
26209	560	7	a	a	DT
26209	560	8	little	little	JJ
26209	560	9	more	more	JJR
26209	560	10	than	than	IN
26209	560	11	a	a	DT
26209	560	12	pint	pint	NN
26209	560	13	,	,	,
26209	560	14	sprinkle	sprinkle	VB
26209	560	15	it	-PRON-	PRP
26209	560	16	with	with	IN
26209	560	17	bread	bread	NN
26209	560	18	crumbs	crumb	NNS
26209	560	19	,	,	,
26209	560	20	turn	turn	VB
26209	560	21	the	the	DT
26209	560	22	mixture	mixture	NN
26209	560	23	into	into	IN
26209	560	24	it	-PRON-	PRP
26209	560	25	and	and	CC
26209	560	26	set	set	VBD
26209	560	27	the	the	DT
26209	560	28	mould	mould	NN
26209	560	29	into	into	IN
26209	560	30	a	a	DT
26209	560	31	pan	pan	NN
26209	560	32	of	of	IN
26209	560	33	hot	hot	JJ
26209	560	34	water	water	NN
26209	560	35	and	and	CC
26209	560	36	bake	bake	VB
26209	560	37	in	in	RP
26209	560	38	a	a	DT
26209	560	39	moderate	moderate	JJ
26209	560	40	oven	oven	JJ
26209	560	41	twenty	twenty	CD
26209	560	42	-	-	HYPH
26209	560	43	five	five	CD
26209	560	44	minutes	minute	NNS
26209	560	45	.	.	.
26209	561	1	Have	have	VBP
26209	561	2	a	a	DT
26209	561	3	pint	pint	NN
26209	561	4	of	of	IN
26209	561	5	nicely	nicely	RB
26209	561	6	stewed	stew	VBN
26209	561	7	tomatoes	tomato	NNS
26209	561	8	seasoned	season	VBD
26209	561	9	to	to	TO
26209	561	10	taste	taste	VB
26209	561	11	and	and	CC
26209	561	12	thickened	thicken	VBN
26209	561	13	with	with	IN
26209	561	14	bread	bread	NN
26209	561	15	crumbs	crumb	NNS
26209	561	16	and	and	CC
26209	561	17	a	a	DT
26209	561	18	good	good	JJ
26209	561	19	tablespoonful	tablespoonful	NN
26209	561	20	of	of	IN
26209	561	21	butter	butter	NN
26209	561	22	.	.	.
26209	562	1	Turn	turn	VB
26209	562	2	the	the	DT
26209	562	3	spaghettina	spaghettina	NN
26209	562	4	mould	mould	NN
26209	562	5	out	out	RB
26209	562	6	on	on	IN
26209	562	7	a	a	DT
26209	562	8	platter	platter	NN
26209	562	9	,	,	,
26209	562	10	fill	fill	VB
26209	562	11	the	the	DT
26209	562	12	center	center	NN
26209	562	13	with	with	IN
26209	562	14	the	the	DT
26209	562	15	stewed	stew	VBN
26209	562	16	tomatoes	tomato	NNS
26209	562	17	,	,	,
26209	562	18	garnish	garnish	VB
26209	562	19	with	with	IN
26209	562	20	parsley	parsley	NNP
26209	562	21	and	and	CC
26209	562	22	serve	serve	VB
26209	562	23	.	.	.
26209	563	1	It	-PRON-	PRP
26209	563	2	makes	make	VBZ
26209	563	3	a	a	DT
26209	563	4	very	very	RB
26209	563	5	pretty	pretty	JJ
26209	563	6	dish	dish	NN
26209	563	7	and	and	CC
26209	563	8	is	be	VBZ
26209	563	9	an	an	DT
26209	563	10	excellent	excellent	JJ
26209	563	11	pièce	pièce	NNS
26209	563	12	de	de	IN
26209	563	13	resistance	resistance	NN
26209	563	14	for	for	IN
26209	563	15	dinner	dinner	NN
26209	563	16	or	or	CC
26209	563	17	luncheon	luncheon	NN
26209	563	18	.	.	.
26209	564	1	SPINACH	SPINACH	NNP
26209	564	2	BORDER	BORDER	NNP
26209	564	3	MOULD	MOULD	NNP
26209	564	4	.	.	.
26209	565	1	Prepare	prepare	VB
26209	565	2	the	the	DT
26209	565	3	spinach	spinach	NN
26209	565	4	as	as	IN
26209	565	5	in	in	IN
26209	565	6	recipe	recipe	NN
26209	565	7	for	for	IN
26209	565	8	spinach	spinach	NN
26209	565	9	pudding	pudding	NN
26209	565	10	,	,	,
26209	565	11	butter	butter	VB
26209	565	12	a	a	DT
26209	565	13	border	border	NN
26209	565	14	mould	mould	NN
26209	565	15	,	,	,
26209	565	16	dust	dust	VB
26209	565	17	it	-PRON-	PRP
26209	565	18	with	with	IN
26209	565	19	bread	bread	NN
26209	565	20	crumbs	crumb	NNS
26209	565	21	,	,	,
26209	565	22	and	and	CC
26209	565	23	press	press	VB
26209	565	24	the	the	DT
26209	565	25	spinach	spinach	NN
26209	565	26	mixture	mixture	NN
26209	565	27	into	into	IN
26209	565	28	it	-PRON-	PRP
26209	565	29	,	,	,
26209	565	30	put	put	VB
26209	565	31	the	the	DT
26209	565	32	mould	mould	NN
26209	565	33	into	into	IN
26209	565	34	a	a	DT
26209	565	35	pan	pan	NN
26209	565	36	of	of	IN
26209	565	37	hot	hot	JJ
26209	565	38	water	water	NN
26209	565	39	in	in	IN
26209	565	40	the	the	DT
26209	565	41	oven	oven	NN
26209	565	42	,	,	,
26209	565	43	cover	cover	VB
26209	565	44	it	-PRON-	PRP
26209	565	45	to	to	TO
26209	565	46	prevent	prevent	VB
26209	565	47	browning	browning	NN
26209	565	48	,	,	,
26209	565	49	and	and	CC
26209	565	50	bake	bake	VB
26209	565	51	about	about	RB
26209	565	52	twenty	twenty	CD
26209	565	53	minutes	minute	NNS
26209	565	54	.	.	.
26209	566	1	A	a	DT
26209	566	2	FILLING	filling	NN
26209	566	3	FOR	for	IN
26209	566	4	THE	the	DT
26209	566	5	CENTER	CENTER	NNP
26209	566	6	OF	of	IN
26209	566	7	MOULD	MOULD	NNP
26209	566	8	OF	of	IN
26209	566	9	SPINACH	SPINACH	NNP
26209	566	10	.	.	.
26209	567	1	Break	break	VB
26209	567	2	two	two	CD
26209	567	3	eggs	egg	NNS
26209	567	4	in	in	IN
26209	567	5	a	a	DT
26209	567	6	bowl	bowl	NN
26209	567	7	,	,	,
26209	567	8	add	add	VB
26209	567	9	a	a	DT
26209	567	10	little	little	JJ
26209	567	11	salt	salt	NN
26209	567	12	and	and	CC
26209	567	13	four	four	CD
26209	567	14	tablespoonfuls	tablespoonful	NNS
26209	567	15	of	of	IN
26209	567	16	cream	cream	NN
26209	567	17	and	and	CC
26209	567	18	beat	beat	VBD
26209	567	19	them	-PRON-	PRP
26209	567	20	slightly	slightly	RB
26209	567	21	.	.	.
26209	568	1	Turn	turn	VB
26209	568	2	into	into	IN
26209	568	3	a	a	DT
26209	568	4	buttered	butter	VBN
26209	568	5	tin	tin	NN
26209	568	6	cup	cup	NN
26209	568	7	and	and	CC
26209	568	8	stand	stand	VB
26209	568	9	in	in	IN
26209	568	10	a	a	DT
26209	568	11	saucepan	saucepan	NN
26209	568	12	with	with	IN
26209	568	13	a	a	DT
26209	568	14	little	little	JJ
26209	568	15	boiling	boiling	NN
26209	568	16	water	water	NN
26209	568	17	in	in	IN
26209	568	18	it	-PRON-	PRP
26209	568	19	on	on	IN
26209	568	20	the	the	DT
26209	568	21	stove	stove	NN
26209	568	22	,	,	,
26209	568	23	cover	cover	VBP
26209	568	24	and	and	CC
26209	568	25	cook	cook	NN
26209	568	26	until	until	IN
26209	568	27	stiff	stiff	JJ
26209	568	28	--	--	:
26209	568	29	about	about	RB
26209	568	30	three	three	CD
26209	568	31	or	or	CC
26209	568	32	four	four	CD
26209	568	33	minutes	minute	NNS
26209	568	34	--	--	:
26209	568	35	remove	remove	VB
26209	568	36	from	from	IN
26209	568	37	the	the	DT
26209	568	38	fire	fire	NN
26209	568	39	,	,	,
26209	568	40	turn	turn	VB
26209	568	41	out	out	IN
26209	568	42	of	of	IN
26209	568	43	the	the	DT
26209	568	44	mould	mould	NN
26209	568	45	and	and	CC
26209	568	46	cut	cut	VBD
26209	568	47	in	in	IN
26209	568	48	half	half	JJ
26209	568	49	-	-	HYPH
26209	568	50	inch	inch	NN
26209	568	51	slices	slice	NNS
26209	568	52	and	and	CC
26209	568	53	then	then	RB
26209	568	54	into	into	IN
26209	568	55	stars	star	NNS
26209	568	56	or	or	CC
26209	568	57	any	any	DT
26209	568	58	fancy	fancy	JJ
26209	568	59	-	-	HYPH
26209	568	60	shape	shape	NN
26209	568	61	preferred	preferred	NN
26209	568	62	,	,	,
26209	568	63	or	or	CC
26209	568	64	into	into	IN
26209	568	65	dice	dice	NN
26209	568	66	.	.	.
26209	569	1	Make	make	VB
26209	569	2	a	a	DT
26209	569	3	cream	cream	NN
26209	569	4	sauce	sauce	NN
26209	569	5	,	,	,
26209	569	6	turn	turn	VB
26209	569	7	the	the	DT
26209	569	8	spinach	spinach	NN
26209	569	9	mould	mould	NN
26209	569	10	out	out	RP
26209	569	11	on	on	IN
26209	569	12	a	a	DT
26209	569	13	platter	platter	NN
26209	569	14	,	,	,
26209	569	15	put	put	VB
26209	569	16	a	a	DT
26209	569	17	little	little	JJ
26209	569	18	of	of	IN
26209	569	19	the	the	DT
26209	569	20	sauce	sauce	NN
26209	569	21	in	in	IN
26209	569	22	the	the	DT
26209	569	23	center	center	NN
26209	569	24	,	,	,
26209	569	25	then	then	RB
26209	569	26	some	some	DT
26209	569	27	of	of	IN
26209	569	28	the	the	DT
26209	569	29	egg	egg	NN
26209	569	30	stars	star	NNS
26209	569	31	,	,	,
26209	569	32	then	then	RB
26209	569	33	the	the	DT
26209	569	34	rest	rest	NN
26209	569	35	of	of	IN
26209	569	36	the	the	DT
26209	569	37	sauce	sauce	NN
26209	569	38	,	,	,
26209	569	39	and	and	CC
26209	569	40	finish	finish	VB
26209	569	41	with	with	IN
26209	569	42	the	the	DT
26209	569	43	egg	egg	NN
26209	569	44	stars	star	NNS
26209	569	45	.	.	.
26209	570	1	MOCK	MOCK	NNP
26209	570	2	COD	COD	NNP
26209	570	3	FISH	FISH	NNP
26209	570	4	BALLS	BALLS	NNPS
26209	570	5	.	.	.
26209	571	1	Six	six	CD
26209	571	2	medium	medium	JJ
26209	571	3	sized	sized	JJ
26209	571	4	potatoes	potato	NNS
26209	571	5	,	,	,
26209	571	6	washed	wash	VBD
26209	571	7	,	,	,
26209	571	8	peeled	peel	VBN
26209	571	9	and	and	CC
26209	571	10	boiled	boil	VBN
26209	571	11	for	for	IN
26209	571	12	ten	ten	CD
26209	571	13	minutes	minute	NNS
26209	571	14	in	in	IN
26209	571	15	salted	salted	JJ
26209	571	16	water	water	NN
26209	571	17	.	.	.
26209	572	1	Drain	drain	VB
26209	572	2	and	and	CC
26209	572	3	grate	grate	VB
26209	572	4	them	-PRON-	PRP
26209	572	5	while	while	RB
26209	572	6	hot	hot	JJ
26209	572	7	and	and	CC
26209	572	8	stir	stir	VB
26209	572	9	in	in	IN
26209	572	10	two	two	CD
26209	572	11	heaping	heap	VBG
26209	572	12	tablespoonfuls	tablespoonful	NNS
26209	572	13	of	of	IN
26209	572	14	butter	butter	NN
26209	572	15	;	;	:
26209	572	16	mix	mix	VB
26209	572	17	thoroughly	thoroughly	RB
26209	572	18	.	.	.
26209	573	1	Season	season	NN
26209	573	2	with	with	IN
26209	573	3	salt	salt	NN
26209	573	4	,	,	,
26209	573	5	cayenne	cayenne	NNP
26209	573	6	pepper	pepper	NN
26209	573	7	to	to	TO
26209	573	8	taste	taste	NN
26209	573	9	,	,	,
26209	573	10	and	and	CC
26209	573	11	add	add	VB
26209	573	12	a	a	DT
26209	573	13	teaspoonful	teaspoonful	NN
26209	573	14	of	of	IN
26209	573	15	grated	grate	VBN
26209	573	16	onion	onion	NN
26209	573	17	and	and	CC
26209	573	18	a	a	DT
26209	573	19	saltspoonful	saltspoonful	NN
26209	573	20	of	of	IN
26209	573	21	mace	mace	NN
26209	573	22	.	.	.
26209	574	1	Beat	beat	VB
26209	574	2	two	two	CD
26209	574	3	egg	egg	NN
26209	574	4	yolks	yolk	NNS
26209	574	5	light	light	NN
26209	574	6	and	and	CC
26209	574	7	stir	stir	VB
26209	574	8	well	well	RB
26209	574	9	into	into	IN
26209	574	10	it	-PRON-	PRP
26209	574	11	with	with	IN
26209	574	12	two	two	CD
26209	574	13	heaping	heap	VBG
26209	574	14	tablespoonfuls	tablespoonful	NNS
26209	574	15	of	of	IN
26209	574	16	cracker	cracker	NN
26209	574	17	crumbs	crumb	NNS
26209	574	18	.	.	.
26209	575	1	Fry	fry	CD
26209	575	2	brown	brown	JJ
26209	575	3	in	in	IN
26209	575	4	small	small	JJ
26209	575	5	balls	ball	NNS
26209	575	6	in	in	IN
26209	575	7	boiling	boil	VBG
26209	575	8	fat	fat	NN
26209	575	9	without	without	IN
26209	575	10	crowding	crowd	VBG
26209	575	11	them	-PRON-	PRP
26209	575	12	in	in	IN
26209	575	13	the	the	DT
26209	575	14	basket	basket	NN
26209	575	15	,	,	,
26209	575	16	drain	drain	VB
26209	575	17	on	on	IN
26209	575	18	kitchen	kitchen	NN
26209	575	19	paper	paper	NN
26209	575	20	and	and	CC
26209	575	21	serve	serve	VB
26209	575	22	very	very	RB
26209	575	23	hot	hot	JJ
26209	575	24	on	on	IN
26209	575	25	a	a	DT
26209	575	26	platter	platter	NN
26209	575	27	,	,	,
26209	575	28	garnish	garnish	VBP
26209	575	29	with	with	IN
26209	575	30	parsley	parsley	NN
26209	575	31	.	.	.
26209	576	1	MOCK	MOCK	NNP
26209	576	2	FISH	FISH	NNS
26209	576	3	BALLS	ball	NNS
26209	576	4	IN	in	IN
26209	576	5	CURRY	curry	NN
26209	576	6	OR	or	CC
26209	576	7	CREAM	cream	NN
26209	576	8	SAUCE	SAUCE	VBN
26209	576	9	.	.	.
26209	577	1	Five	five	CD
26209	577	2	ounces	ounce	NNS
26209	577	3	of	of	IN
26209	577	4	plain	plain	JJ
26209	577	5	boiled	boil	VBN
26209	577	6	potatoes	potato	NNS
26209	577	7	put	put	VBN
26209	577	8	through	through	IN
26209	577	9	a	a	DT
26209	577	10	patent	patent	NN
26209	577	11	vegetable	vegetable	NN
26209	577	12	strainer	strainer	NN
26209	577	13	or	or	CC
26209	577	14	mashed	mash	VBD
26209	577	15	very	very	RB
26209	577	16	fine	fine	JJ
26209	577	17	.	.	.
26209	578	1	Add	add	VB
26209	578	2	three	three	CD
26209	578	3	ounces	ounce	NNS
26209	578	4	of	of	IN
26209	578	5	butter	butter	NN
26209	578	6	and	and	CC
26209	578	7	a	a	DT
26209	578	8	slightly	slightly	RB
26209	578	9	heaping	heap	VBG
26209	578	10	tablespoonful	tablespoonful	JJ
26209	578	11	of	of	IN
26209	578	12	Groult	Groult	NNP
26209	578	13	's	's	POS
26209	578	14	potato	potato	NN
26209	578	15	flour	flour	NN
26209	578	16	,	,	,
26209	578	17	two	two	CD
26209	578	18	eggs	egg	NNS
26209	578	19	slightly	slightly	RB
26209	578	20	beaten	beat	VBN
26209	578	21	and	and	CC
26209	578	22	stirred	stir	VBN
26209	578	23	in	in	IN
26209	578	24	--	--	:
26209	578	25	a	a	DT
26209	578	26	little	little	JJ
26209	578	27	at	at	IN
26209	578	28	a	a	DT
26209	578	29	time	time	NN
26209	578	30	--	--	:
26209	578	31	a	a	DT
26209	578	32	few	few	JJ
26209	578	33	drops	drop	NNS
26209	578	34	of	of	IN
26209	578	35	onion	onion	NN
26209	578	36	juice	juice	NN
26209	578	37	and	and	CC
26209	578	38	salt	salt	NN
26209	578	39	and	and	CC
26209	578	40	pepper	pepper	NN
26209	578	41	to	to	IN
26209	578	42	taste	taste	NN
26209	578	43	.	.	.
26209	579	1	Have	have	VB
26209	579	2	a	a	DT
26209	579	3	saucepan	saucepan	NN
26209	579	4	of	of	IN
26209	579	5	boiling	boil	VBG
26209	579	6	salted	salt	VBN
26209	579	7	water	water	NN
26209	579	8	over	over	IN
26209	579	9	the	the	DT
26209	579	10	fire	fire	NN
26209	579	11	,	,	,
26209	579	12	dip	dip	VB
26209	579	13	a	a	DT
26209	579	14	tablespoon	tablespoon	NN
26209	579	15	in	in	IN
26209	579	16	cold	cold	JJ
26209	579	17	water	water	NN
26209	579	18	and	and	CC
26209	579	19	then	then	RB
26209	579	20	into	into	IN
26209	579	21	the	the	DT
26209	579	22	mixture	mixture	NN
26209	579	23	and	and	CC
26209	579	24	take	take	VB
26209	579	25	out	out	RP
26209	579	26	in	in	IN
26209	579	27	oblong	oblong	JJ
26209	579	28	balls	ball	NNS
26209	579	29	as	as	RB
26209	579	30	nicely	nicely	RB
26209	579	31	and	and	CC
26209	579	32	uniformly	uniformly	RB
26209	579	33	shaped	shape	VBN
26209	579	34	as	as	IN
26209	579	35	possible	possible	JJ
26209	579	36	,	,	,
26209	579	37	and	and	CC
26209	579	38	drop	drop	VB
26209	579	39	them	-PRON-	PRP
26209	579	40	carefully	carefully	RB
26209	579	41	into	into	IN
26209	579	42	the	the	DT
26209	579	43	boiling	boiling	NN
26209	579	44	water	water	NN
26209	579	45	,	,	,
26209	579	46	which	which	WDT
26209	579	47	must	must	MD
26209	579	48	not	not	RB
26209	579	49	boil	boil	VB
26209	579	50	too	too	RB
26209	579	51	violently	violently	RB
26209	579	52	as	as	IN
26209	579	53	the	the	DT
26209	579	54	mixture	mixture	NN
26209	579	55	is	be	VBZ
26209	579	56	tender	tender	JJ
26209	579	57	and	and	CC
26209	579	58	would	would	MD
26209	579	59	cook	cook	VB
26209	579	60	to	to	IN
26209	579	61	pieces	piece	NNS
26209	579	62	.	.	.
26209	580	1	Put	put	VB
26209	580	2	them	-PRON-	PRP
26209	580	3	in	in	RB
26209	580	4	without	without	IN
26209	580	5	crowding	crowding	NN
26209	580	6	and	and	CC
26209	580	7	let	let	VB
26209	580	8	them	-PRON-	PRP
26209	580	9	cook	cook	VB
26209	580	10	three	three	CD
26209	580	11	minutes	minute	NNS
26209	580	12	,	,	,
26209	580	13	taking	take	VBG
26209	580	14	them	-PRON-	PRP
26209	580	15	out	out	RP
26209	580	16	one	one	CD
26209	580	17	after	after	IN
26209	580	18	another	another	DT
26209	580	19	as	as	IN
26209	580	20	they	-PRON-	PRP
26209	580	21	are	be	VBP
26209	580	22	done	do	VBN
26209	580	23	.	.	.
26209	581	1	Put	put	VB
26209	581	2	in	in	RP
26209	581	3	a	a	DT
26209	581	4	colander	colander	NN
26209	581	5	to	to	TO
26209	581	6	drain	drain	VB
26209	581	7	while	while	IN
26209	581	8	preparing	prepare	VBG
26209	581	9	the	the	DT
26209	581	10	curry	curry	NN
26209	581	11	sauce	sauce	NN
26209	581	12	.	.	.
26209	582	1	Melt	Melt	NNP
26209	582	2	in	in	IN
26209	582	3	a	a	DT
26209	582	4	saucepan	saucepan	NN
26209	582	5	a	a	DT
26209	582	6	heaping	heaping	NN
26209	582	7	tablespoonful	tablespoonful	NN
26209	582	8	of	of	IN
26209	582	9	butter	butter	NN
26209	582	10	and	and	CC
26209	582	11	add	add	VB
26209	582	12	to	to	IN
26209	582	13	it	-PRON-	PRP
26209	582	14	a	a	DT
26209	582	15	heaping	heap	VBG
26209	582	16	teaspoonful	teaspoonful	JJ
26209	582	17	of	of	IN
26209	582	18	flour	flour	NN
26209	582	19	,	,	,
26209	582	20	an	an	DT
26209	582	21	even	even	RB
26209	582	22	teaspoonful	teaspoonful	JJ
26209	582	23	of	of	IN
26209	582	24	curry	curry	NN
26209	582	25	powder	powder	NN
26209	582	26	,	,	,
26209	582	27	stir	stir	VB
26209	582	28	well	well	RB
26209	582	29	and	and	CC
26209	582	30	add	add	VB
26209	582	31	milk	milk	NN
26209	582	32	until	until	IN
26209	582	33	of	of	IN
26209	582	34	the	the	DT
26209	582	35	consistency	consistency	NN
26209	582	36	of	of	IN
26209	582	37	cream	cream	NN
26209	582	38	sauce	sauce	NN
26209	582	39	.	.	.
26209	583	1	Put	put	VB
26209	583	2	the	the	DT
26209	583	3	balls	ball	NNS
26209	583	4	into	into	IN
26209	583	5	the	the	DT
26209	583	6	sauce	sauce	NN
26209	583	7	and	and	CC
26209	583	8	let	let	VB
26209	583	9	it	-PRON-	PRP
26209	583	10	come	come	VB
26209	583	11	to	to	IN
26209	583	12	a	a	DT
26209	583	13	boil	boil	NN
26209	583	14	,	,	,
26209	583	15	remove	remove	VB
26209	583	16	from	from	IN
26209	583	17	the	the	DT
26209	583	18	fire	fire	NN
26209	583	19	,	,	,
26209	583	20	and	and	CC
26209	583	21	add	add	VB
26209	583	22	a	a	DT
26209	583	23	tablespoonful	tablespoonful	NN
26209	583	24	of	of	IN
26209	583	25	good	good	JJ
26209	583	26	Madeira	madeira	NN
26209	583	27	.	.	.
26209	584	1	Serve	serve	VB
26209	584	2	on	on	IN
26209	584	3	a	a	DT
26209	584	4	platter	platter	NN
26209	584	5	,	,	,
26209	584	6	garnish	garnish	VBP
26209	584	7	with	with	IN
26209	584	8	parsley	parsley	NN
26209	584	9	and	and	CC
26209	584	10	serve	serve	VB
26209	584	11	.	.	.
26209	585	1	The	the	DT
26209	585	2	curry	curry	NN
26209	585	3	powder	powder	NN
26209	585	4	and	and	CC
26209	585	5	wine	wine	NN
26209	585	6	may	may	MD
26209	585	7	be	be	VB
26209	585	8	omitted	omit	VBN
26209	585	9	if	if	IN
26209	585	10	not	not	RB
26209	585	11	liked	like	VBN
26209	585	12	,	,	,
26209	585	13	and	and	CC
26209	585	14	the	the	DT
26209	585	15	balls	ball	NNS
26209	585	16	served	serve	VBD
26209	585	17	in	in	IN
26209	585	18	plain	plain	JJ
26209	585	19	cream	cream	NN
26209	585	20	sauce	sauce	NN
26209	585	21	.	.	.
26209	586	1	MOCK	MOCK	NNP
26209	586	2	FISH	FISH	NNS
26209	586	3	(	(	-LRB-
26209	586	4	a	a	DT
26209	586	5	Norwegian	norwegian	JJ
26209	586	6	dish	dish	NN
26209	586	7	)	)	-RRB-
26209	586	8	.	.	.
26209	587	1	Take	take	VB
26209	587	2	three	three	CD
26209	587	3	or	or	CC
26209	587	4	four	four	CD
26209	587	5	large	large	JJ
26209	587	6	white	white	JJ
26209	587	7	potatoes	potato	NNS
26209	587	8	.	.	.
26209	588	1	Wash	wash	VB
26209	588	2	and	and	CC
26209	588	3	peel	peel	VB
26209	588	4	them	-PRON-	PRP
26209	588	5	and	and	CC
26209	588	6	boil	boil	VB
26209	588	7	until	until	IN
26209	588	8	only	only	RB
26209	588	9	half	half	NN
26209	588	10	done	do	VBN
26209	588	11	.	.	.
26209	589	1	Grate	grate	VB
26209	589	2	them	-PRON-	PRP
26209	589	3	,	,	,
26209	589	4	and	and	CC
26209	589	5	take	take	VB
26209	589	6	only	only	RB
26209	589	7	the	the	DT
26209	589	8	part	part	NN
26209	589	9	that	that	WDT
26209	589	10	has	have	VBZ
26209	589	11	passed	pass	VBN
26209	589	12	through	through	IN
26209	589	13	the	the	DT
26209	589	14	grater	grater	NN
26209	589	15	--	--	:
26209	589	16	that	that	IN
26209	589	17	it	-PRON-	PRP
26209	589	18	may	may	MD
26209	589	19	be	be	VB
26209	589	20	light	light	JJ
26209	589	21	.	.	.
26209	590	1	Then	then	RB
26209	590	2	weigh	weigh	VB
26209	590	3	out	out	RP
26209	590	4	half	half	PDT
26209	590	5	a	a	DT
26209	590	6	pound	pound	NN
26209	590	7	.	.	.
26209	591	1	Beat	beat	VB
26209	591	2	the	the	DT
26209	591	3	yolks	yolk	NNS
26209	591	4	of	of	IN
26209	591	5	three	three	CD
26209	591	6	eggs	egg	NNS
26209	591	7	very	very	RB
26209	591	8	light	light	JJ
26209	591	9	with	with	IN
26209	591	10	a	a	DT
26209	591	11	quarter	quarter	NN
26209	591	12	of	of	IN
26209	591	13	a	a	DT
26209	591	14	cup	cup	NN
26209	591	15	of	of	IN
26209	591	16	cream	cream	NN
26209	591	17	,	,	,
26209	591	18	mix	mix	VB
26209	591	19	with	with	IN
26209	591	20	the	the	DT
26209	591	21	potatoes	potato	NNS
26209	591	22	and	and	CC
26209	591	23	add	add	VB
26209	591	24	three	three	CD
26209	591	25	ounces	ounce	NNS
26209	591	26	of	of	IN
26209	591	27	butter	butter	NN
26209	591	28	melted	melt	VBN
26209	591	29	,	,	,
26209	591	30	half	half	PDT
26209	591	31	a	a	DT
26209	591	32	teaspoonful	teaspoonful	NN
26209	591	33	of	of	IN
26209	591	34	grated	grate	VBN
26209	591	35	white	white	JJ
26209	591	36	onion	onion	NN
26209	591	37	,	,	,
26209	591	38	a	a	DT
26209	591	39	dash	dash	NN
26209	591	40	of	of	IN
26209	591	41	cayenne	cayenne	NN
26209	591	42	pepper	pepper	NN
26209	591	43	,	,	,
26209	591	44	and	and	CC
26209	591	45	salt	salt	NN
26209	591	46	to	to	IN
26209	591	47	taste	taste	NN
26209	591	48	.	.	.
26209	592	1	Butter	butter	VB
26209	592	2	a	a	DT
26209	592	3	mould	mould	NN
26209	592	4	well	well	RB
26209	592	5	,	,	,
26209	592	6	sprinkle	sprinkle	VB
26209	592	7	it	-PRON-	PRP
26209	592	8	with	with	IN
26209	592	9	dried	dry	VBN
26209	592	10	and	and	CC
26209	592	11	sifted	sift	VBN
26209	592	12	bread	bread	NN
26209	592	13	crumbs	crumb	NNS
26209	592	14	,	,	,
26209	592	15	put	put	VBD
26209	592	16	the	the	DT
26209	592	17	mixture	mixture	NN
26209	592	18	in	in	IN
26209	592	19	it	-PRON-	PRP
26209	592	20	,	,	,
26209	592	21	and	and	CC
26209	592	22	set	set	VBD
26209	592	23	the	the	DT
26209	592	24	mould	mould	NN
26209	592	25	in	in	IN
26209	592	26	a	a	DT
26209	592	27	pan	pan	NN
26209	592	28	of	of	IN
26209	592	29	boiling	boil	VBG
26209	592	30	water	water	NN
26209	592	31	in	in	IN
26209	592	32	the	the	DT
26209	592	33	oven	oven	NN
26209	592	34	,	,	,
26209	592	35	cover	cover	VB
26209	592	36	the	the	DT
26209	592	37	mould	mould	NNP
26209	592	38	and	and	CC
26209	592	39	bake	bake	VB
26209	592	40	half	half	PDT
26209	592	41	an	an	DT
26209	592	42	hour	hour	NN
26209	592	43	.	.	.
26209	593	1	Turn	turn	VB
26209	593	2	out	out	RP
26209	593	3	carefully	carefully	RB
26209	593	4	on	on	IN
26209	593	5	a	a	DT
26209	593	6	platter	platter	NN
26209	593	7	,	,	,
26209	593	8	pour	pour	VB
26209	593	9	a	a	DT
26209	593	10	cream	cream	NN
26209	593	11	or	or	CC
26209	593	12	Hollandaise	Hollandaise	NNP
26209	593	13	sauce	sauce	NN
26209	593	14	around	around	IN
26209	593	15	it	-PRON-	PRP
26209	593	16	,	,	,
26209	593	17	and	and	CC
26209	593	18	garnish	garnish	VB
26209	593	19	with	with	IN
26209	593	20	parsley	parsley	NN
26209	593	21	.	.	.
26209	594	1	Serve	serve	VB
26209	594	2	very	very	RB
26209	594	3	hot	hot	JJ
26209	594	4	with	with	IN
26209	594	5	a	a	DT
26209	594	6	cucumber	cucumber	NN
26209	594	7	salad	salad	NN
26209	594	8	with	with	IN
26209	594	9	French	french	JJ
26209	594	10	dressing	dressing	NN
26209	594	11	,	,	,
26209	594	12	as	as	IN
26209	594	13	a	a	DT
26209	594	14	fish	fish	NN
26209	594	15	course	course	NN
26209	594	16	.	.	.
26209	595	1	MOCK	MOCK	NNP
26209	595	2	MEAT	MEAT	NNP
26209	595	3	.	.	.
26209	596	1	Put	put	VB
26209	596	2	three	three	CD
26209	596	3	-	-	HYPH
26209	596	4	quarters	quarter	NNS
26209	596	5	of	of	IN
26209	596	6	a	a	DT
26209	596	7	cup	cup	NN
26209	596	8	of	of	IN
26209	596	9	milk	milk	NN
26209	596	10	and	and	CC
26209	596	11	three	three	CD
26209	596	12	ounces	ounce	NNS
26209	596	13	of	of	IN
26209	596	14	butter	butter	NN
26209	596	15	in	in	IN
26209	596	16	a	a	DT
26209	596	17	saucepan	saucepan	NN
26209	596	18	on	on	IN
26209	596	19	the	the	DT
26209	596	20	fire	fire	NN
26209	596	21	.	.	.
26209	597	1	When	when	WRB
26209	597	2	it	-PRON-	PRP
26209	597	3	boils	boil	VBZ
26209	597	4	stir	stir	VB
26209	597	5	in	in	IN
26209	597	6	three	three	CD
26209	597	7	ounces	ounce	NNS
26209	597	8	of	of	IN
26209	597	9	dried	dry	VBN
26209	597	10	and	and	CC
26209	597	11	rolled	roll	VBN
26209	597	12	bread	bread	NN
26209	597	13	crumbs	crumb	NNS
26209	597	14	and	and	CC
26209	597	15	a	a	DT
26209	597	16	slightly	slightly	RB
26209	597	17	heaping	heap	VBG
26209	597	18	tablespoonful	tablespoonful	NN
26209	597	19	of	of	IN
26209	597	20	flour	flour	NN
26209	597	21	,	,	,
26209	597	22	and	and	CC
26209	597	23	half	half	PDT
26209	597	24	a	a	DT
26209	597	25	teaspoonful	teaspoonful	NN
26209	597	26	of	of	IN
26209	597	27	sugar	sugar	NN
26209	597	28	.	.	.
26209	598	1	Let	let	VB
26209	598	2	it	-PRON-	PRP
26209	598	3	cook	cook	VB
26209	598	4	until	until	IN
26209	598	5	it	-PRON-	PRP
26209	598	6	no	no	RB
26209	598	7	longer	long	RBR
26209	598	8	adheres	adhere	VBZ
26209	598	9	to	to	IN
26209	598	10	the	the	DT
26209	598	11	pan	pan	NN
26209	598	12	,	,	,
26209	598	13	then	then	RB
26209	598	14	remove	remove	VB
26209	598	15	from	from	IN
26209	598	16	the	the	DT
26209	598	17	fire	fire	NN
26209	598	18	.	.	.
26209	599	1	When	when	WRB
26209	599	2	it	-PRON-	PRP
26209	599	3	is	be	VBZ
26209	599	4	cool	cool	JJ
26209	599	5	,	,	,
26209	599	6	add	add	VB
26209	599	7	three	three	CD
26209	599	8	eggs	egg	NNS
26209	599	9	,	,	,
26209	599	10	one	one	CD
26209	599	11	at	at	IN
26209	599	12	a	a	DT
26209	599	13	time	time	NN
26209	599	14	,	,	,
26209	599	15	beating	beat	VBG
26209	599	16	until	until	IN
26209	599	17	smooth	smooth	JJ
26209	599	18	,	,	,
26209	599	19	then	then	RB
26209	599	20	add	add	VB
26209	599	21	one	one	CD
26209	599	22	heaping	heap	VBG
26209	599	23	tablespoonful	tablespoonful	JJ
26209	599	24	of	of	IN
26209	599	25	chopped	chopped	JJ
26209	599	26	walnut	walnut	NN
26209	599	27	meats	meat	NNS
26209	599	28	,	,	,
26209	599	29	salt	salt	NN
26209	599	30	and	and	CC
26209	599	31	pepper	pepper	NN
26209	599	32	to	to	TO
26209	599	33	taste	taste	NN
26209	599	34	,	,	,
26209	599	35	and	and	CC
26209	599	36	a	a	DT
26209	599	37	few	few	JJ
26209	599	38	drops	drop	NNS
26209	599	39	of	of	IN
26209	599	40	onion	onion	NN
26209	599	41	juice	juice	NN
26209	599	42	.	.	.
26209	600	1	Make	make	VB
26209	600	2	into	into	IN
26209	600	3	flat	flat	JJ
26209	600	4	cakes	cake	NNS
26209	600	5	,	,	,
26209	600	6	a	a	DT
26209	600	7	little	little	JJ
26209	600	8	less	less	JJR
26209	600	9	than	than	IN
26209	600	10	half	half	PDT
26209	600	11	an	an	DT
26209	600	12	inch	inch	NN
26209	600	13	thick	thick	JJ
26209	600	14	,	,	,
26209	600	15	like	like	IN
26209	600	16	sausage	sausage	NN
26209	600	17	cakes	cake	NNS
26209	600	18	,	,	,
26209	600	19	dip	dip	VB
26209	600	20	them	-PRON-	PRP
26209	600	21	in	in	IN
26209	600	22	flour	flour	NN
26209	600	23	,	,	,
26209	600	24	put	put	VB
26209	600	25	them	-PRON-	PRP
26209	600	26	into	into	IN
26209	600	27	a	a	DT
26209	600	28	saucepan	saucepan	NN
26209	600	29	of	of	IN
26209	600	30	boiling	boil	VBG
26209	600	31	salted	salt	VBN
26209	600	32	water	water	NN
26209	600	33	and	and	CC
26209	600	34	cook	cook	NN
26209	600	35	for	for	IN
26209	600	36	three	three	CD
26209	600	37	or	or	CC
26209	600	38	four	four	CD
26209	600	39	minutes	minute	NNS
26209	600	40	.	.	.
26209	601	1	Take	take	VB
26209	601	2	them	-PRON-	PRP
26209	601	3	up	up	RP
26209	601	4	,	,	,
26209	601	5	drain	drain	VB
26209	601	6	them	-PRON-	PRP
26209	601	7	from	from	IN
26209	601	8	the	the	DT
26209	601	9	water	water	NN
26209	601	10	,	,	,
26209	601	11	dip	dip	NN
26209	601	12	in	in	IN
26209	601	13	flour	flour	NN
26209	601	14	again	again	RB
26209	601	15	,	,	,
26209	601	16	and	and	CC
26209	601	17	brown	brown	VB
26209	601	18	them	-PRON-	PRP
26209	601	19	in	in	IN
26209	601	20	hot	hot	JJ
26209	601	21	butter	butter	NN
26209	601	22	in	in	IN
26209	601	23	a	a	DT
26209	601	24	spider	spider	NN
26209	601	25	.	.	.
26209	602	1	Set	Set	VBD
26209	602	2	them	-PRON-	PRP
26209	602	3	one	one	CD
26209	602	4	side	side	NN
26209	602	5	to	to	TO
26209	602	6	keep	keep	VB
26209	602	7	hot	hot	JJ
26209	602	8	.	.	.
26209	603	1	In	in	IN
26209	603	2	another	another	DT
26209	603	3	spider	spider	NN
26209	603	4	make	make	VBP
26209	603	5	a	a	DT
26209	603	6	sauce	sauce	NN
26209	603	7	.	.	.
26209	604	1	Put	put	VB
26209	604	2	in	in	RP
26209	604	3	a	a	DT
26209	604	4	heaping	heaping	NN
26209	604	5	tablespoonful	tablespoonful	NN
26209	604	6	of	of	IN
26209	604	7	flour	flour	NN
26209	604	8	,	,	,
26209	604	9	a	a	DT
26209	604	10	generous	generous	JJ
26209	604	11	heaping	heaping	NN
26209	604	12	tablespoonful	tablespoonful	NN
26209	604	13	of	of	IN
26209	604	14	butter	butter	NN
26209	604	15	,	,	,
26209	604	16	and	and	CC
26209	604	17	a	a	DT
26209	604	18	heaping	heaping	NN
26209	604	19	tablespoonful	tablespoonful	NN
26209	604	20	of	of	IN
26209	604	21	chopped	chopped	JJ
26209	604	22	walnut	walnut	NN
26209	604	23	meats	meat	NNS
26209	604	24	,	,	,
26209	604	25	let	let	VB
26209	604	26	them	-PRON-	PRP
26209	604	27	all	all	DT
26209	604	28	brown	brown	VB
26209	604	29	nicely	nicely	RB
26209	604	30	together	together	RB
26209	604	31	,	,	,
26209	604	32	then	then	RB
26209	604	33	stir	stir	VB
26209	604	34	in	in	IN
26209	604	35	a	a	DT
26209	604	36	vegetable	vegetable	JJ
26209	604	37	stock	stock	NN
26209	604	38	that	that	WDT
26209	604	39	has	have	VBZ
26209	604	40	been	be	VBN
26209	604	41	strained	strain	VBN
26209	604	42	until	until	IN
26209	604	43	the	the	DT
26209	604	44	gravy	gravy	NN
26209	604	45	is	be	VBZ
26209	604	46	as	as	RB
26209	604	47	thick	thick	JJ
26209	604	48	as	as	IN
26209	604	49	cream	cream	NN
26209	604	50	.	.	.
26209	605	1	SPAGHETTINA	spaghettina	JJ
26209	605	2	CHOPS	CHOPS	NNP
26209	605	3	.	.	.
26209	606	1	Spaghettina	Spaghettina	NNP
26209	606	2	is	be	VBZ
26209	606	3	finer	fine	JJR
26209	606	4	than	than	IN
26209	606	5	spaghetti	spaghetti	NNS
26209	606	6	,	,	,
26209	606	7	and	and	CC
26209	606	8	for	for	IN
26209	606	9	sale	sale	NN
26209	606	10	at	at	IN
26209	606	11	Italian	italian	JJ
26209	606	12	groceries	grocery	NNS
26209	606	13	.	.	.
26209	607	1	Half	half	PDT
26209	607	2	a	a	DT
26209	607	3	cup	cup	NN
26209	607	4	of	of	IN
26209	607	5	milk	milk	NN
26209	607	6	,	,	,
26209	607	7	half	half	PDT
26209	607	8	a	a	DT
26209	607	9	cup	cup	NN
26209	607	10	of	of	IN
26209	607	11	spaghettina	spaghettina	NNP
26209	607	12	,	,	,
26209	607	13	broken	break	VBN
26209	607	14	into	into	IN
26209	607	15	bits	bit	NNS
26209	607	16	,	,	,
26209	607	17	three	three	CD
26209	607	18	tablespoonfuls	tablespoonful	NNS
26209	607	19	of	of	IN
26209	607	20	grated	grate	VBN
26209	607	21	cheese	cheese	NN
26209	607	22	,	,	,
26209	607	23	one	one	CD
26209	607	24	tablespoonful	tablespoonful	NN
26209	607	25	of	of	IN
26209	607	26	butter	butter	NN
26209	607	27	,	,	,
26209	607	28	half	half	PDT
26209	607	29	a	a	DT
26209	607	30	tablespoonful	tablespoonful	NN
26209	607	31	of	of	IN
26209	607	32	flour	flour	NN
26209	607	33	,	,	,
26209	607	34	and	and	CC
26209	607	35	one	one	CD
26209	607	36	egg	egg	NN
26209	607	37	.	.	.
26209	608	1	Put	put	VB
26209	608	2	the	the	DT
26209	608	3	spaghettina	spaghettina	NN
26209	608	4	on	on	RB
26209	608	5	in	in	IN
26209	608	6	boiling	boil	VBG
26209	608	7	salted	salt	VBN
26209	608	8	water	water	NN
26209	608	9	,	,	,
26209	608	10	boil	boil	VB
26209	608	11	for	for	IN
26209	608	12	three	three	CD
26209	608	13	-	-	HYPH
26209	608	14	quarters	quarter	NNS
26209	608	15	of	of	IN
26209	608	16	an	an	DT
26209	608	17	hour	hour	NN
26209	608	18	,	,	,
26209	608	19	drain	drain	VBP
26209	608	20	well	well	RB
26209	608	21	in	in	IN
26209	608	22	a	a	DT
26209	608	23	colander	colander	NN
26209	608	24	.	.	.
26209	609	1	Make	make	VB
26209	609	2	the	the	DT
26209	609	3	sauce	sauce	NN
26209	609	4	by	by	IN
26209	609	5	melting	melt	VBG
26209	609	6	the	the	DT
26209	609	7	butter	butter	NN
26209	609	8	and	and	CC
26209	609	9	stirring	stir	VBG
26209	609	10	the	the	DT
26209	609	11	flour	flour	NN
26209	609	12	into	into	IN
26209	609	13	it	-PRON-	PRP
26209	609	14	until	until	IN
26209	609	15	smooth	smooth	JJ
26209	609	16	,	,	,
26209	609	17	then	then	RB
26209	609	18	add	add	VB
26209	609	19	the	the	DT
26209	609	20	cheese	cheese	NN
26209	609	21	and	and	CC
26209	609	22	milk	milk	NN
26209	609	23	and	and	CC
26209	609	24	the	the	DT
26209	609	25	spaghettina	spaghettina	NN
26209	609	26	.	.	.
26209	610	1	Let	let	VB
26209	610	2	it	-PRON-	PRP
26209	610	3	come	come	VB
26209	610	4	to	to	IN
26209	610	5	a	a	DT
26209	610	6	boil	boil	NN
26209	610	7	and	and	CC
26209	610	8	stir	stir	VB
26209	610	9	in	in	RP
26209	610	10	quickly	quickly	RB
26209	610	11	the	the	DT
26209	610	12	beaten	beat	VBN
26209	610	13	egg	egg	NN
26209	610	14	,	,	,
26209	610	15	let	let	VB
26209	610	16	it	-PRON-	PRP
26209	610	17	thicken	thicken	VB
26209	610	18	,	,	,
26209	610	19	remove	remove	VB
26209	610	20	at	at	IN
26209	610	21	once	once	RB
26209	610	22	from	from	IN
26209	610	23	the	the	DT
26209	610	24	fire	fire	NN
26209	610	25	,	,	,
26209	610	26	turn	turn	VB
26209	610	27	it	-PRON-	PRP
26209	610	28	out	out	RP
26209	610	29	in	in	IN
26209	610	30	a	a	DT
26209	610	31	deep	deep	JJ
26209	610	32	plate	plate	NN
26209	610	33	,	,	,
26209	610	34	and	and	CC
26209	610	35	when	when	WRB
26209	610	36	cold	cold	JJ
26209	610	37	form	form	NN
26209	610	38	it	-PRON-	PRP
26209	610	39	into	into	IN
26209	610	40	chops	chop	NNS
26209	610	41	,	,	,
26209	610	42	dip	dip	VB
26209	610	43	them	-PRON-	PRP
26209	610	44	in	in	IN
26209	610	45	beaten	beat	VBN
26209	610	46	egg	egg	NN
26209	610	47	,	,	,
26209	610	48	then	then	RB
26209	610	49	in	in	IN
26209	610	50	bread	bread	NN
26209	610	51	crumbs	crumb	NNS
26209	610	52	and	and	CC
26209	610	53	fry	fry	VB
26209	610	54	in	in	IN
26209	610	55	boiling	boil	VBG
26209	610	56	fat	fat	NN
26209	610	57	.	.	.
26209	611	1	They	-PRON-	PRP
26209	611	2	are	be	VBP
26209	611	3	very	very	RB
26209	611	4	nice	nice	JJ
26209	611	5	served	serve	VBN
26209	611	6	with	with	IN
26209	611	7	a	a	DT
26209	611	8	tomato	tomato	NN
26209	611	9	sauce	sauce	NN
26209	611	10	,	,	,
26209	611	11	but	but	CC
26209	611	12	good	good	JJ
26209	611	13	without	without	IN
26209	611	14	it	-PRON-	PRP
26209	611	15	.	.	.
26209	612	1	TOMATO	tomato	NN
26209	612	2	CHOPS	CHOPS	NNP
26209	612	3	.	.	.
26209	613	1	Measure	measure	NN
26209	613	2	three	three	CD
26209	613	3	-	-	HYPH
26209	613	4	quarters	quarter	NNS
26209	613	5	of	of	IN
26209	613	6	a	a	DT
26209	613	7	cup	cup	NN
26209	613	8	of	of	IN
26209	613	9	tomatoes	tomato	NNS
26209	613	10	after	after	IN
26209	613	11	the	the	DT
26209	613	12	water	water	NN
26209	613	13	has	have	VBZ
26209	613	14	been	be	VBN
26209	613	15	drained	drain	VBN
26209	613	16	off	off	RP
26209	613	17	,	,	,
26209	613	18	put	put	VBN
26209	613	19	in	in	IN
26209	613	20	a	a	DT
26209	613	21	saucepan	saucepan	NN
26209	613	22	over	over	IN
26209	613	23	the	the	DT
26209	613	24	fire	fire	NN
26209	613	25	and	and	CC
26209	613	26	stir	stir	VB
26209	613	27	into	into	IN
26209	613	28	it	-PRON-	PRP
26209	613	29	a	a	DT
26209	613	30	cupful	cupful	NN
26209	613	31	of	of	IN
26209	613	32	mashed	mashed	JJ
26209	613	33	potatoes	potato	NNS
26209	613	34	,	,	,
26209	613	35	a	a	DT
26209	613	36	heaping	heaping	NN
26209	613	37	tablespoonful	tablespoonful	NN
26209	613	38	of	of	IN
26209	613	39	butter	butter	NN
26209	613	40	,	,	,
26209	613	41	salt	salt	NN
26209	613	42	and	and	CC
26209	613	43	pepper	pepper	NN
26209	613	44	to	to	TO
26209	613	45	taste	taste	NN
26209	613	46	,	,	,
26209	613	47	half	half	PDT
26209	613	48	a	a	DT
26209	613	49	cup	cup	NN
26209	613	50	of	of	IN
26209	613	51	grated	grate	VBN
26209	613	52	bread	bread	NN
26209	613	53	crumbs	crumb	NNS
26209	613	54	.	.	.
26209	614	1	Mix	mix	VB
26209	614	2	thoroughly	thoroughly	RB
26209	614	3	and	and	CC
26209	614	4	add	add	VB
26209	614	5	one	one	CD
26209	614	6	egg	egg	NN
26209	614	7	beaten	beat	VBN
26209	614	8	light	light	NN
26209	614	9	.	.	.
26209	615	1	Remove	remove	VB
26209	615	2	from	from	IN
26209	615	3	the	the	DT
26209	615	4	fire	fire	NN
26209	615	5	,	,	,
26209	615	6	turn	turn	VB
26209	615	7	into	into	IN
26209	615	8	a	a	DT
26209	615	9	deep	deep	JJ
26209	615	10	plate	plate	NN
26209	615	11	,	,	,
26209	615	12	let	let	VB
26209	615	13	it	-PRON-	PRP
26209	615	14	get	get	VB
26209	615	15	cold	cold	JJ
26209	615	16	,	,	,
26209	615	17	then	then	RB
26209	615	18	form	form	VB
26209	615	19	in	in	IN
26209	615	20	the	the	DT
26209	615	21	shape	shape	NN
26209	615	22	of	of	IN
26209	615	23	chops	chop	NNS
26209	615	24	,	,	,
26209	615	25	dip	dip	NN
26209	615	26	in	in	IN
26209	615	27	egg	egg	NN
26209	615	28	and	and	CC
26209	615	29	roll	roll	NN
26209	615	30	in	in	RP
26209	615	31	dried	dry	VBN
26209	615	32	bread	bread	NN
26209	615	33	or	or	CC
26209	615	34	cracker	cracker	NN
26209	615	35	crumbs	crumb	NNS
26209	615	36	and	and	CC
26209	615	37	fry	fry	VB
26209	615	38	a	a	DT
26209	615	39	nice	nice	JJ
26209	615	40	brown	brown	JJ
26209	615	41	in	in	IN
26209	615	42	boiling	boil	VBG
26209	615	43	fat	fat	NN
26209	615	44	.	.	.
26209	616	1	Arrange	arrange	VB
26209	616	2	on	on	IN
26209	616	3	a	a	DT
26209	616	4	platter	platter	NN
26209	616	5	and	and	CC
26209	616	6	serve	serve	VB
26209	616	7	with	with	IN
26209	616	8	tomato	tomato	NN
26209	616	9	sauce	sauce	NN
26209	616	10	,	,	,
26209	616	11	or	or	CC
26209	616	12	place	place	VB
26209	616	13	around	around	IN
26209	616	14	a	a	DT
26209	616	15	dish	dish	NN
26209	616	16	of	of	IN
26209	616	17	stewed	stewed	JJ
26209	616	18	tomatoes	tomato	NNS
26209	616	19	.	.	.
26209	617	1	SAVORY	SAVORY	NNP
26209	617	2	FRIED	FRIED	NNP
26209	617	3	BREAD	BREAD	NNP
26209	617	4	.	.	.
26209	618	1	Cut	cut	NN
26209	618	2	slices	slice	NNS
26209	618	3	of	of	IN
26209	618	4	stale	stale	JJ
26209	618	5	home	home	NN
26209	618	6	-	-	HYPH
26209	618	7	made	make	VBN
26209	618	8	bread	bread	NN
26209	618	9	about	about	IN
26209	618	10	half	half	PDT
26209	618	11	an	an	DT
26209	618	12	inch	inch	NN
26209	618	13	thick	thick	JJ
26209	618	14	,	,	,
26209	618	15	shape	shape	VB
26209	618	16	them	-PRON-	PRP
26209	618	17	like	like	IN
26209	618	18	chops	chop	NNS
26209	618	19	,	,	,
26209	618	20	soak	soak	VB
26209	618	21	the	the	DT
26209	618	22	slices	slice	NNS
26209	618	23	in	in	IN
26209	618	24	a	a	DT
26209	618	25	rich	rich	JJ
26209	618	26	,	,	,
26209	618	27	well	well	RB
26209	618	28	seasoned	seasoned	JJ
26209	618	29	vegetable	vegetable	NN
26209	618	30	stock	stock	NN
26209	618	31	until	until	IN
26209	618	32	nearly	nearly	RB
26209	618	33	saturated	saturate	VBN
26209	618	34	with	with	IN
26209	618	35	it	-PRON-	PRP
26209	618	36	--	--	:
26209	618	37	don't	don't	RB
26209	618	38	allow	allow	VBP
26209	618	39	them	-PRON-	PRP
26209	618	40	to	to	TO
26209	618	41	become	become	VB
26209	618	42	too	too	RB
26209	618	43	soft	soft	JJ
26209	618	44	--	--	:
26209	618	45	then	then	RB
26209	618	46	dip	dip	VB
26209	618	47	in	in	IN
26209	618	48	beaten	beat	VBN
26209	618	49	egg	egg	NN
26209	618	50	mixed	mix	VBN
26209	618	51	with	with	IN
26209	618	52	a	a	DT
26209	618	53	little	little	JJ
26209	618	54	milk	milk	NN
26209	618	55	and	and	CC
26209	618	56	fry	fry	NN
26209	618	57	in	in	IN
26209	618	58	butter	butter	NN
26209	618	59	in	in	IN
26209	618	60	a	a	DT
26209	618	61	spider	spider	NN
26209	618	62	until	until	IN
26209	618	63	a	a	DT
26209	618	64	nice	nice	JJ
26209	618	65	brown	brown	NN
26209	618	66	.	.	.
26209	619	1	Serve	serve	VB
26209	619	2	with	with	IN
26209	619	3	tomato	tomato	NN
26209	619	4	sauce	sauce	NN
26209	619	5	,	,	,
26209	619	6	or	or	CC
26209	619	7	around	around	IN
26209	619	8	a	a	DT
26209	619	9	dish	dish	NN
26209	619	10	of	of	IN
26209	619	11	stewed	stewed	JJ
26209	619	12	tomatoes	tomato	NNS
26209	619	13	.	.	.
26209	620	1	MOCK	MOCK	NNP
26209	620	2	FISH	FISH	NNS
26209	620	3	CHOPS	chop	NNS
26209	620	4	.	.	.
26209	621	1	Pare	Pare	NNP
26209	621	2	three	three	CD
26209	621	3	good	good	JJ
26209	621	4	sized	sized	JJ
26209	621	5	potatoes	potato	NNS
26209	621	6	,	,	,
26209	621	7	cut	cut	VBD
26209	621	8	fine	fine	JJ
26209	621	9	and	and	CC
26209	621	10	throw	throw	VB
26209	621	11	them	-PRON-	PRP
26209	621	12	into	into	IN
26209	621	13	cold	cold	JJ
26209	621	14	water	water	NN
26209	621	15	to	to	TO
26209	621	16	prevent	prevent	VB
26209	621	17	them	-PRON-	PRP
26209	621	18	from	from	IN
26209	621	19	turning	turn	VBG
26209	621	20	dark	dark	NN
26209	621	21	.	.	.
26209	622	1	When	when	WRB
26209	622	2	all	all	DT
26209	622	3	are	be	VBP
26209	622	4	cut	cut	VBN
26209	622	5	drain	drain	VB
26209	622	6	them	-PRON-	PRP
26209	622	7	from	from	IN
26209	622	8	the	the	DT
26209	622	9	water	water	NN
26209	622	10	and	and	CC
26209	622	11	chop	chop	VB
26209	622	12	very	very	RB
26209	622	13	fine	fine	RB
26209	622	14	--	--	:
26209	622	15	there	there	EX
26209	622	16	must	must	MD
26209	622	17	be	be	VB
26209	622	18	two	two	CD
26209	622	19	cupfuls	cupful	NNS
26209	622	20	.	.	.
26209	623	1	Have	have	VBP
26209	623	2	a	a	DT
26209	623	3	cup	cup	NN
26209	623	4	of	of	IN
26209	623	5	boiling	boil	VBG
26209	623	6	milk	milk	NN
26209	623	7	in	in	IN
26209	623	8	a	a	DT
26209	623	9	saucepan	saucepan	NN
26209	623	10	and	and	CC
26209	623	11	put	put	VBD
26209	623	12	the	the	DT
26209	623	13	potatoes	potato	NNS
26209	623	14	into	into	IN
26209	623	15	it	-PRON-	PRP
26209	623	16	,	,	,
26209	623	17	cook	cook	VBP
26209	623	18	until	until	IN
26209	623	19	tender	tender	NN
26209	623	20	,	,	,
26209	623	21	but	but	CC
26209	623	22	not	not	RB
26209	623	23	soft	soft	JJ
26209	623	24	,	,	,
26209	623	25	and	and	CC
26209	623	26	be	be	VB
26209	623	27	careful	careful	JJ
26209	623	28	not	not	RB
26209	623	29	to	to	TO
26209	623	30	let	let	VB
26209	623	31	them	-PRON-	PRP
26209	623	32	burn	burn	VB
26209	623	33	;	;	:
26209	623	34	when	when	WRB
26209	623	35	done	do	VBN
26209	623	36	add	add	VB
26209	623	37	two	two	CD
26209	623	38	generous	generous	JJ
26209	623	39	heaping	heaping	NN
26209	623	40	tablespoonfuls	tablespoonful	NNS
26209	623	41	of	of	IN
26209	623	42	butter	butter	NN
26209	623	43	,	,	,
26209	623	44	two	two	CD
26209	623	45	heaping	heap	VBG
26209	623	46	tablespoonfuls	tablespoonful	NNS
26209	623	47	of	of	IN
26209	623	48	French	french	JJ
26209	623	49	carrots	carrot	NNS
26209	623	50	,	,	,
26209	623	51	previously	previously	RB
26209	623	52	cooked	cook	VBN
26209	623	53	in	in	RP
26209	623	54	as	as	RB
26209	623	55	little	little	JJ
26209	623	56	water	water	NN
26209	623	57	as	as	IN
26209	623	58	possible	possible	JJ
26209	623	59	,	,	,
26209	623	60	and	and	CC
26209	623	61	chopped	chop	VBN
26209	623	62	very	very	RB
26209	623	63	fine	fine	JJ
26209	623	64	,	,	,
26209	623	65	one	one	CD
26209	623	66	heaping	heap	VBG
26209	623	67	teaspoonful	teaspoonful	JJ
26209	623	68	of	of	IN
26209	623	69	green	green	JJ
26209	623	70	pepper	pepper	NN
26209	623	71	,	,	,
26209	623	72	one	one	CD
26209	623	73	of	of	IN
26209	623	74	parsley	parsley	NN
26209	623	75	,	,	,
26209	623	76	one	one	CD
26209	623	77	heaping	heap	VBG
26209	623	78	teaspoonful	teaspoonful	JJ
26209	623	79	of	of	IN
26209	623	80	grated	grate	VBN
26209	623	81	onion	onion	NN
26209	623	82	,	,	,
26209	623	83	a	a	DT
26209	623	84	heaping	heaping	NN
26209	623	85	saltspoonful	saltspoonful	NN
26209	623	86	of	of	IN
26209	623	87	powdered	powdered	JJ
26209	623	88	mace	mace	NN
26209	623	89	,	,	,
26209	623	90	a	a	DT
26209	623	91	dash	dash	NN
26209	623	92	of	of	IN
26209	623	93	cayenne	cayenne	NN
26209	623	94	pepper	pepper	NN
26209	623	95	and	and	CC
26209	623	96	salt	salt	NN
26209	623	97	to	to	IN
26209	623	98	taste	taste	NN
26209	623	99	.	.	.
26209	624	1	Measure	measure	VB
26209	624	2	two	two	CD
26209	624	3	tablespoonfuls	tablespoonful	NNS
26209	624	4	of	of	IN
26209	624	5	tomatoes	tomato	NNS
26209	624	6	--	--	:
26209	624	7	after	after	IN
26209	624	8	all	all	PDT
26209	624	9	the	the	DT
26209	624	10	water	water	NN
26209	624	11	has	have	VBZ
26209	624	12	been	be	VBN
26209	624	13	pressed	press	VBN
26209	624	14	from	from	IN
26209	624	15	them	-PRON-	PRP
26209	624	16	--	--	:
26209	624	17	chop	chop	NN
26209	624	18	fine	fine	RB
26209	624	19	and	and	CC
26209	624	20	add	add	VB
26209	624	21	to	to	IN
26209	624	22	it	-PRON-	PRP
26209	624	23	one	one	CD
26209	624	24	whole	whole	JJ
26209	624	25	egg	egg	NN
26209	624	26	and	and	CC
26209	624	27	one	one	CD
26209	624	28	egg	egg	NNP
26209	624	29	yolk	yolk	NNP
26209	624	30	beaten	beat	VBN
26209	624	31	light	light	NN
26209	624	32	,	,	,
26209	624	33	stir	stir	VB
26209	624	34	this	this	DT
26209	624	35	into	into	IN
26209	624	36	the	the	DT
26209	624	37	potato	potato	NN
26209	624	38	mixture	mixture	NN
26209	624	39	while	while	IN
26209	624	40	on	on	IN
26209	624	41	the	the	DT
26209	624	42	stove	stove	NN
26209	624	43	,	,	,
26209	624	44	remove	remove	VBP
26209	624	45	at	at	IN
26209	624	46	once	once	RB
26209	624	47	from	from	IN
26209	624	48	the	the	DT
26209	624	49	fire	fire	NN
26209	624	50	,	,	,
26209	624	51	add	add	VB
26209	624	52	two	two	CD
26209	624	53	heaping	heap	VBG
26209	624	54	tablespoonfuls	tablespoonful	NNS
26209	624	55	of	of	IN
26209	624	56	cracker	cracker	NN
26209	624	57	crumbs	crumb	NNS
26209	624	58	rolled	roll	VBD
26209	624	59	fine	fine	JJ
26209	624	60	,	,	,
26209	624	61	and	and	CC
26209	624	62	two	two	CD
26209	624	63	tablespoonfuls	tablespoonful	NNS
26209	624	64	of	of	IN
26209	624	65	fine	fine	JJ
26209	624	66	Madeira	Madeira	NNP
26209	624	67	or	or	CC
26209	624	68	sherry	sherry	NN
26209	624	69	.	.	.
26209	625	1	Turnout	turnout	NN
26209	625	2	to	to	TO
26209	625	3	cool	cool	VB
26209	625	4	and	and	CC
26209	625	5	then	then	RB
26209	625	6	form	form	VB
26209	625	7	into	into	IN
26209	625	8	chops	chop	NNS
26209	625	9	,	,	,
26209	625	10	roll	roll	VBP
26209	625	11	in	in	IN
26209	625	12	egg	egg	NN
26209	625	13	and	and	CC
26209	625	14	cracker	cracker	NN
26209	625	15	crumbs	crumb	NNS
26209	625	16	and	and	CC
26209	625	17	fry	fry	VB
26209	625	18	in	in	IN
26209	625	19	boiling	boil	VBG
26209	625	20	fat	fat	NN
26209	625	21	.	.	.
26209	626	1	Serve	serve	VB
26209	626	2	with	with	IN
26209	626	3	cucumber	cucumber	NN
26209	626	4	salad	salad	NN
26209	626	5	.	.	.
26209	627	1	FRICASSEE	FRICASSEE	NNP
26209	627	2	OF	of	IN
26209	627	3	SPAGHETTINA	SPAGHETTINA	NNP
26209	627	4	.	.	.
26209	628	1	Take	take	VB
26209	628	2	a	a	DT
26209	628	3	cupful	cupful	NN
26209	628	4	of	of	IN
26209	628	5	spaghettina	spaghettina	NN
26209	628	6	,	,	,
26209	628	7	broken	break	VBN
26209	628	8	into	into	IN
26209	628	9	small	small	JJ
26209	628	10	pieces	piece	NNS
26209	628	11	,	,	,
26209	628	12	put	put	VBN
26209	628	13	in	in	RP
26209	628	14	boiling	boil	VBG
26209	628	15	salted	salt	VBN
26209	628	16	water	water	NN
26209	628	17	and	and	CC
26209	628	18	cook	cook	NN
26209	628	19	for	for	IN
26209	628	20	three	three	CD
26209	628	21	-	-	HYPH
26209	628	22	quarters	quarter	NNS
26209	628	23	of	of	IN
26209	628	24	an	an	DT
26209	628	25	hour	hour	NN
26209	628	26	.	.	.
26209	629	1	Drain	drain	VB
26209	629	2	well	well	RB
26209	629	3	,	,	,
26209	629	4	have	have	VBP
26209	629	5	a	a	DT
26209	629	6	cupful	cupful	NN
26209	629	7	of	of	IN
26209	629	8	cream	cream	NN
26209	629	9	sauce	sauce	NN
26209	629	10	and	and	CC
26209	629	11	stir	stir	VB
26209	629	12	the	the	DT
26209	629	13	cooked	cooked	JJ
26209	629	14	spaghettina	spaghettina	NN
26209	629	15	into	into	IN
26209	629	16	it	-PRON-	PRP
26209	629	17	,	,	,
26209	629	18	let	let	VB
26209	629	19	it	-PRON-	PRP
26209	629	20	come	come	VB
26209	629	21	to	to	IN
26209	629	22	a	a	DT
26209	629	23	boil	boil	NN
26209	629	24	,	,	,
26209	629	25	season	season	NN
26209	629	26	with	with	IN
26209	629	27	salt	salt	NN
26209	629	28	and	and	CC
26209	629	29	pepper	pepper	NN
26209	629	30	,	,	,
26209	629	31	and	and	CC
26209	629	32	add	add	VB
26209	629	33	the	the	DT
26209	629	34	well	well	RB
26209	629	35	beaten	beat	VBN
26209	629	36	yolk	yolk	NNP
26209	629	37	of	of	IN
26209	629	38	an	an	DT
26209	629	39	egg	egg	NN
26209	629	40	,	,	,
26209	629	41	stir	stir	VB
26209	629	42	well	well	RB
26209	629	43	,	,	,
26209	629	44	remove	remove	VB
26209	629	45	at	at	IN
26209	629	46	once	once	RB
26209	629	47	,	,	,
26209	629	48	and	and	CC
26209	629	49	turn	turn	VB
26209	629	50	into	into	IN
26209	629	51	a	a	DT
26209	629	52	hot	hot	JJ
26209	629	53	vegetable	vegetable	NN
26209	629	54	dish	dish	NN
26209	629	55	and	and	CC
26209	629	56	serve	serve	VBP
26209	629	57	.	.	.
26209	630	1	MUSHROOMS	MUSHROOMS	NNP
26209	630	2	EN	EN	NNP
26209	630	3	COQUILLE	COQUILLE	NNS
26209	630	4	.	.	.
26209	631	1	Wash	wash	VB
26209	631	2	half	half	PDT
26209	631	3	a	a	DT
26209	631	4	pound	pound	NN
26209	631	5	of	of	IN
26209	631	6	nice	nice	JJ
26209	631	7	,	,	,
26209	631	8	fresh	fresh	JJ
26209	631	9	mushrooms	mushroom	NNS
26209	631	10	,	,	,
26209	631	11	peel	peel	VB
26209	631	12	them	-PRON-	PRP
26209	631	13	and	and	CC
26209	631	14	cut	cut	VBD
26209	631	15	off	off	RP
26209	631	16	the	the	DT
26209	631	17	stems	stem	NNS
26209	631	18	,	,	,
26209	631	19	cut	cut	VB
26209	631	20	the	the	DT
26209	631	21	flaps	flap	NNS
26209	631	22	into	into	IN
26209	631	23	dice	dice	NN
26209	631	24	,	,	,
26209	631	25	and	and	CC
26209	631	26	put	put	VBD
26209	631	27	the	the	DT
26209	631	28	skins	skin	NNS
26209	631	29	and	and	CC
26209	631	30	stems	stem	VBZ
26209	631	31	in	in	IN
26209	631	32	a	a	DT
26209	631	33	saucepan	saucepan	NN
26209	631	34	with	with	IN
26209	631	35	a	a	DT
26209	631	36	cup	cup	NN
26209	631	37	of	of	IN
26209	631	38	water	water	NN
26209	631	39	,	,	,
26209	631	40	and	and	CC
26209	631	41	cook	cook	NN
26209	631	42	for	for	IN
26209	631	43	ten	ten	CD
26209	631	44	minutes	minute	NNS
26209	631	45	.	.	.
26209	632	1	While	while	IN
26209	632	2	these	these	DT
26209	632	3	are	be	VBP
26209	632	4	cooking	cook	VBG
26209	632	5	put	put	VBD
26209	632	6	a	a	DT
26209	632	7	heaping	heaping	NN
26209	632	8	tablespoonful	tablespoonful	NN
26209	632	9	of	of	IN
26209	632	10	butter	butter	NN
26209	632	11	in	in	IN
26209	632	12	a	a	DT
26209	632	13	spider	spider	NN
26209	632	14	,	,	,
26209	632	15	when	when	WRB
26209	632	16	hot	hot	JJ
26209	632	17	add	add	VBP
26209	632	18	the	the	DT
26209	632	19	mushroom	mushroom	NN
26209	632	20	dice	dice	NN
26209	632	21	and	and	CC
26209	632	22	let	let	VB
26209	632	23	them	-PRON-	PRP
26209	632	24	cook	cook	VB
26209	632	25	until	until	IN
26209	632	26	tender	tender	NN
26209	632	27	,	,	,
26209	632	28	then	then	RB
26209	632	29	add	add	VB
26209	632	30	a	a	DT
26209	632	31	dessertspoonful	dessertspoonful	NN
26209	632	32	of	of	IN
26209	632	33	flour	flour	NN
26209	632	34	,	,	,
26209	632	35	and	and	CC
26209	632	36	when	when	WRB
26209	632	37	it	-PRON-	PRP
26209	632	38	is	be	VBZ
26209	632	39	cooked	cook	VBN
26209	632	40	add	add	VB
26209	632	41	the	the	DT
26209	632	42	water	water	NN
26209	632	43	the	the	DT
26209	632	44	stems	stem	NNS
26209	632	45	were	be	VBD
26209	632	46	boiled	boil	VBN
26209	632	47	in	in	RP
26209	632	48	,	,	,
26209	632	49	and	and	CC
26209	632	50	salt	salt	NN
26209	632	51	and	and	CC
26209	632	52	pepper	pepper	NN
26209	632	53	to	to	IN
26209	632	54	taste	taste	NN
26209	632	55	.	.	.
26209	633	1	If	if	IN
26209	633	2	the	the	DT
26209	633	3	sauce	sauce	NN
26209	633	4	is	be	VBZ
26209	633	5	too	too	RB
26209	633	6	thick	thick	JJ
26209	633	7	add	add	VB
26209	633	8	a	a	DT
26209	633	9	little	little	RB
26209	633	10	more	more	JJR
26209	633	11	water	water	NN
26209	633	12	.	.	.
26209	634	1	Stir	stir	VB
26209	634	2	in	in	RB
26209	634	3	at	at	IN
26209	634	4	the	the	DT
26209	634	5	last	last	JJ
26209	634	6	a	a	DT
26209	634	7	teaspoonful	teaspoonful	JJ
26209	634	8	of	of	IN
26209	634	9	finely	finely	RB
26209	634	10	minced	mince	VBN
26209	634	11	parsley	parsley	NNP
26209	634	12	,	,	,
26209	634	13	a	a	DT
26209	634	14	few	few	JJ
26209	634	15	drops	drop	NNS
26209	634	16	of	of	IN
26209	634	17	lemon	lemon	NN
26209	634	18	juice	juice	NN
26209	634	19	and	and	CC
26209	634	20	the	the	DT
26209	634	21	well	well	RB
26209	634	22	-	-	HYPH
26209	634	23	beaten	beat	VBN
26209	634	24	yolk	yolk	NN
26209	634	25	of	of	IN
26209	634	26	one	one	CD
26209	634	27	egg	egg	NN
26209	634	28	,	,	,
26209	634	29	stir	stir	VB
26209	634	30	well	well	RB
26209	634	31	,	,	,
26209	634	32	remove	remove	VB
26209	634	33	from	from	IN
26209	634	34	the	the	DT
26209	634	35	fire	fire	NN
26209	634	36	,	,	,
26209	634	37	fill	fill	VB
26209	634	38	the	the	DT
26209	634	39	shells	shell	NNS
26209	634	40	,	,	,
26209	634	41	sprinkle	sprinkle	VB
26209	634	42	bread	bread	NN
26209	634	43	crumbs	crumb	VBZ
26209	634	44	over	over	IN
26209	634	45	the	the	DT
26209	634	46	tops	top	NNS
26209	634	47	and	and	CC
26209	634	48	a	a	DT
26209	634	49	little	little	JJ
26209	634	50	melted	melted	JJ
26209	634	51	butter	butter	NN
26209	634	52	,	,	,
26209	634	53	put	put	VBN
26209	634	54	in	in	IN
26209	634	55	the	the	DT
26209	634	56	oven	oven	NN
26209	634	57	for	for	IN
26209	634	58	an	an	DT
26209	634	59	instant	instant	NN
26209	634	60	to	to	TO
26209	634	61	brown	brown	VB
26209	634	62	.	.	.
26209	635	1	RAGOUT	RAGOUT	NNP
26209	635	2	OF	of	IN
26209	635	3	EGG	EGG	NNP
26209	635	4	PLANT	PLANT	NNP
26209	635	5	.	.	.
26209	636	1	Boil	Boil	NNP
26209	636	2	a	a	DT
26209	636	3	small	small	JJ
26209	636	4	egg	egg	NN
26209	636	5	plant	plant	NN
26209	636	6	until	until	IN
26209	636	7	tender	tender	NN
26209	636	8	.	.	.
26209	637	1	Peel	peel	VB
26209	637	2	it	-PRON-	PRP
26209	637	3	thinly	thinly	RB
26209	637	4	and	and	CC
26209	637	5	set	set	VB
26209	637	6	aside	aside	RB
26209	637	7	to	to	TO
26209	637	8	get	get	VB
26209	637	9	cold	cold	JJ
26209	637	10	.	.	.
26209	638	1	Cut	cut	NN
26209	638	2	in	in	IN
26209	638	3	slices	slice	NNS
26209	638	4	an	an	DT
26209	638	5	inch	inch	NN
26209	638	6	thick	thick	JJ
26209	638	7	and	and	CC
26209	638	8	cover	cover	VB
26209	638	9	the	the	DT
26209	638	10	bottom	bottom	NN
26209	638	11	of	of	IN
26209	638	12	a	a	DT
26209	638	13	baking	baking	NN
26209	638	14	dish	dish	NN
26209	638	15	with	with	IN
26209	638	16	them	-PRON-	PRP
26209	638	17	.	.	.
26209	639	1	Melt	melt	VB
26209	639	2	a	a	DT
26209	639	3	generous	generous	JJ
26209	639	4	tablespoonful	tablespoonful	NN
26209	639	5	of	of	IN
26209	639	6	butter	butter	NN
26209	639	7	in	in	IN
26209	639	8	a	a	DT
26209	639	9	saucepan	saucepan	NN
26209	639	10	and	and	CC
26209	639	11	stir	stir	VB
26209	639	12	into	into	IN
26209	639	13	it	-PRON-	PRP
26209	639	14	two	two	CD
26209	639	15	heaping	heap	VBG
26209	639	16	tablespoonfuls	tablespoonful	NNS
26209	639	17	of	of	IN
26209	639	18	fresh	fresh	JJ
26209	639	19	mushrooms	mushroom	NNS
26209	639	20	,	,	,
26209	639	21	a	a	DT
26209	639	22	heaping	heap	VBG
26209	639	23	teaspoonful	teaspoonful	JJ
26209	639	24	of	of	IN
26209	639	25	parsley	parsley	NNP
26209	639	26	,	,	,
26209	639	27	a	a	DT
26209	639	28	heaping	heap	VBG
26209	639	29	teaspoonful	teaspoonful	NN
26209	639	30	of	of	IN
26209	639	31	onion	onion	NN
26209	639	32	,	,	,
26209	639	33	all	all	DT
26209	639	34	chopped	chop	VBN
26209	639	35	very	very	RB
26209	639	36	fine	fine	JJ
26209	639	37	,	,	,
26209	639	38	season	season	NN
26209	639	39	with	with	IN
26209	639	40	salt	salt	NN
26209	639	41	and	and	CC
26209	639	42	pepper	pepper	NN
26209	639	43	and	and	CC
26209	639	44	pour	pour	VB
26209	639	45	over	over	IN
26209	639	46	the	the	DT
26209	639	47	egg	egg	NN
26209	639	48	plant	plant	NN
26209	639	49	.	.	.
26209	640	1	When	when	WRB
26209	640	2	it	-PRON-	PRP
26209	640	3	is	be	VBZ
26209	640	4	time	time	NN
26209	640	5	to	to	TO
26209	640	6	put	put	VB
26209	640	7	it	-PRON-	PRP
26209	640	8	in	in	IN
26209	640	9	the	the	DT
26209	640	10	oven	oven	JJ
26209	640	11	sprinkle	sprinkle	NN
26209	640	12	with	with	IN
26209	640	13	Parmesan	Parmesan	NNP
26209	640	14	cheese	cheese	NN
26209	640	15	and	and	CC
26209	640	16	fine	fine	JJ
26209	640	17	breadcrumbs	breadcrumb	NNS
26209	640	18	and	and	CC
26209	640	19	dot	dot	NN
26209	640	20	with	with	IN
26209	640	21	small	small	JJ
26209	640	22	lumps	lump	NNS
26209	640	23	of	of	IN
26209	640	24	butter	butter	NN
26209	640	25	,	,	,
26209	640	26	and	and	CC
26209	640	27	bake	bake	VB
26209	640	28	until	until	IN
26209	640	29	brown	brown	NNP
26209	640	30	in	in	IN
26209	640	31	a	a	DT
26209	640	32	quick	quick	JJ
26209	640	33	oven	oven	NN
26209	640	34	.	.	.
26209	641	1	Serve	serve	VB
26209	641	2	in	in	IN
26209	641	3	the	the	DT
26209	641	4	dish	dish	NN
26209	641	5	in	in	IN
26209	641	6	which	which	WDT
26209	641	7	it	-PRON-	PRP
26209	641	8	is	be	VBZ
26209	641	9	baked	bake	VBN
26209	641	10	with	with	IN
26209	641	11	the	the	DT
26209	641	12	following	follow	VBG
26209	641	13	sauce	sauce	NN
26209	641	14	in	in	IN
26209	641	15	a	a	DT
26209	641	16	sauce	sauce	NN
26209	641	17	boat	boat	NN
26209	641	18	.	.	.
26209	642	1	SAUCE.--Boil	SAUCE.--Boil	NNP
26209	642	2	the	the	DT
26209	642	3	skins	skin	NNS
26209	642	4	and	and	CC
26209	642	5	stems	stem	NNS
26209	642	6	of	of	IN
26209	642	7	the	the	DT
26209	642	8	mushrooms	mushroom	NNS
26209	642	9	in	in	IN
26209	642	10	a	a	DT
26209	642	11	cup	cup	NN
26209	642	12	of	of	IN
26209	642	13	water	water	NN
26209	642	14	;	;	:
26209	642	15	while	while	IN
26209	642	16	they	-PRON-	PRP
26209	642	17	are	be	VBP
26209	642	18	cooking	cook	VBG
26209	642	19	,	,	,
26209	642	20	brown	brown	JJ
26209	642	21	together	together	RB
26209	642	22	in	in	IN
26209	642	23	a	a	DT
26209	642	24	spider	spider	NN
26209	642	25	a	a	DT
26209	642	26	slightly	slightly	RB
26209	642	27	heaping	heap	VBG
26209	642	28	tablespoonful	tablespoonful	NN
26209	642	29	of	of	IN
26209	642	30	butter	butter	NN
26209	642	31	,	,	,
26209	642	32	a	a	DT
26209	642	33	slightly	slightly	RB
26209	642	34	heaping	heap	VBG
26209	642	35	tablespoonful	tablespoonful	NN
26209	642	36	of	of	IN
26209	642	37	flour	flour	NN
26209	642	38	,	,	,
26209	642	39	and	and	CC
26209	642	40	a	a	DT
26209	642	41	small	small	JJ
26209	642	42	slice	slice	NN
26209	642	43	of	of	IN
26209	642	44	onion	onion	NN
26209	642	45	cut	cut	VBD
26209	642	46	very	very	RB
26209	642	47	fine	fine	RB
26209	642	48	.	.	.
26209	643	1	Strain	strain	VB
26209	643	2	the	the	DT
26209	643	3	mushroom	mushroom	NN
26209	643	4	skins	skin	NNS
26209	643	5	and	and	CC
26209	643	6	stems	stem	VBZ
26209	643	7	and	and	CC
26209	643	8	add	add	VB
26209	643	9	the	the	DT
26209	643	10	water	water	NN
26209	643	11	they	-PRON-	PRP
26209	643	12	were	be	VBD
26209	643	13	cooked	cook	VBN
26209	643	14	in	in	IN
26209	643	15	to	to	IN
26209	643	16	the	the	DT
26209	643	17	browned	brown	VBN
26209	643	18	butter	butter	NN
26209	643	19	and	and	CC
26209	643	20	flour	flour	NN
26209	643	21	,	,	,
26209	643	22	and	and	CC
26209	643	23	when	when	WRB
26209	643	24	the	the	DT
26209	643	25	sauce	sauce	NN
26209	643	26	is	be	VBZ
26209	643	27	thick	thick	JJ
26209	643	28	and	and	CC
26209	643	29	smooth	smooth	JJ
26209	643	30	turn	turn	VB
26209	643	31	it	-PRON-	PRP
26209	643	32	into	into	IN
26209	643	33	a	a	DT
26209	643	34	saucepan	saucepan	NN
26209	643	35	and	and	CC
26209	643	36	add	add	VB
26209	643	37	to	to	IN
26209	643	38	it	-PRON-	PRP
26209	643	39	a	a	DT
26209	643	40	heaping	heaping	NN
26209	643	41	tablespoonful	tablespoonful	NN
26209	643	42	of	of	IN
26209	643	43	mushrooms	mushroom	NNS
26209	643	44	,	,	,
26209	643	45	one	one	CD
26209	643	46	small	small	JJ
26209	643	47	cucumber	cucumber	NN
26209	643	48	pickle	pickle	NN
26209	643	49	and	and	CC
26209	643	50	two	two	CD
26209	643	51	large	large	JJ
26209	643	52	olives	olive	NNS
26209	643	53	,	,	,
26209	643	54	all	all	DT
26209	643	55	chopped	chop	VBN
26209	643	56	very	very	RB
26209	643	57	fine	fine	JJ
26209	643	58	.	.	.
26209	644	1	Let	let	VB
26209	644	2	all	all	DT
26209	644	3	simmer	simmer	VB
26209	644	4	together	together	RB
26209	644	5	for	for	IN
26209	644	6	a	a	DT
26209	644	7	few	few	JJ
26209	644	8	minutes	minute	NNS
26209	644	9	,	,	,
26209	644	10	season	season	NN
26209	644	11	to	to	TO
26209	644	12	taste	taste	VB
26209	644	13	with	with	IN
26209	644	14	salt	salt	NN
26209	644	15	and	and	CC
26209	644	16	pepper	pepper	NN
26209	644	17	.	.	.
26209	645	1	If	if	IN
26209	645	2	the	the	DT
26209	645	3	sauce	sauce	NN
26209	645	4	is	be	VBZ
26209	645	5	too	too	RB
26209	645	6	thick	thick	JJ
26209	645	7	add	add	VB
26209	645	8	a	a	DT
26209	645	9	little	little	JJ
26209	645	10	water	water	NN
26209	645	11	.	.	.
26209	646	1	It	-PRON-	PRP
26209	646	2	should	should	MD
26209	646	3	be	be	VB
26209	646	4	like	like	IN
26209	646	5	thick	thick	JJ
26209	646	6	cream	cream	NN
26209	646	7	.	.	.
26209	647	1	PATTIES	patty	NNS
26209	647	2	OF	of	IN
26209	647	3	PUFF	puff	NN
26209	647	4	PASTE	PASTE	NNS
26209	647	5	.	.	.
26209	648	1	Roll	roll	VB
26209	648	2	out	out	RP
26209	648	3	some	some	DT
26209	648	4	puff	puff	NN
26209	648	5	paste	paste	VBP
26209	648	6	an	an	DT
26209	648	7	inch	inch	NN
26209	648	8	thick	thick	JJ
26209	648	9	,	,	,
26209	648	10	cut	cut	VBN
26209	648	11	with	with	IN
26209	648	12	a	a	DT
26209	648	13	patty	patty	NNP
26209	648	14	-	-	HYPH
26209	648	15	cutter	cutter	NN
26209	648	16	as	as	IN
26209	648	17	many	many	JJ
26209	648	18	rounds	round	NNS
26209	648	19	as	as	IN
26209	648	20	are	be	VBP
26209	648	21	needed	need	VBN
26209	648	22	,	,	,
26209	648	23	then	then	RB
26209	648	24	with	with	IN
26209	648	25	a	a	DT
26209	648	26	smaller	small	JJR
26209	648	27	cutter	cutter	NN
26209	648	28	stamp	stamp	NN
26209	648	29	each	each	DT
26209	648	30	round	round	NN
26209	648	31	about	about	RB
26209	648	32	half	half	PDT
26209	648	33	an	an	DT
26209	648	34	inch	inch	NN
26209	648	35	deep	deep	JJ
26209	648	36	.	.	.
26209	649	1	Bake	bake	VB
26209	649	2	in	in	RP
26209	649	3	a	a	DT
26209	649	4	quick	quick	JJ
26209	649	5	oven	oven	NN
26209	649	6	;	;	:
26209	649	7	when	when	WRB
26209	649	8	done	do	VBN
26209	649	9	lift	lift	NN
26209	649	10	the	the	DT
26209	649	11	centers	center	NNS
26209	649	12	out	out	RB
26209	649	13	carefully	carefully	RB
26209	649	14	with	with	IN
26209	649	15	a	a	DT
26209	649	16	knife	knife	NN
26209	649	17	,	,	,
26209	649	18	remove	remove	VB
26209	649	19	a	a	DT
26209	649	20	little	little	JJ
26209	649	21	of	of	IN
26209	649	22	the	the	DT
26209	649	23	inside	inside	NN
26209	649	24	.	.	.
26209	650	1	When	when	WRB
26209	650	2	wanted	want	VBN
26209	650	3	heat	heat	NN
26209	650	4	the	the	DT
26209	650	5	patty	patty	NNP
26209	650	6	shells	shell	NNS
26209	650	7	and	and	CC
26209	650	8	fill	fill	VBP
26209	650	9	with	with	IN
26209	650	10	spaghettina	spaghettina	NNP
26209	650	11	in	in	IN
26209	650	12	tomato	tomato	NNP
26209	650	13	sauce	sauce	NN
26209	650	14	,	,	,
26209	650	15	mushrooms	mushroom	NNS
26209	650	16	or	or	CC
26209	650	17	vegetables	vegetable	NNS
26209	650	18	in	in	IN
26209	650	19	a	a	DT
26209	650	20	cream	cream	NN
26209	650	21	or	or	CC
26209	650	22	savory	savory	JJ
26209	650	23	sauce	sauce	NN
26209	650	24	,	,	,
26209	650	25	or	or	CC
26209	650	26	the	the	DT
26209	650	27	filling	filling	NN
26209	650	28	as	as	IN
26209	650	29	given	give	VBN
26209	650	30	for	for	IN
26209	650	31	spinach	spinach	NN
26209	650	32	border	border	NN
26209	650	33	mould	mould	NN
26209	650	34	.	.	.
26209	651	1	A	a	DT
26209	651	2	few	few	JJ
26209	651	3	truffles	truffle	NNS
26209	651	4	cut	cut	VBD
26209	651	5	fine	fine	RB
26209	651	6	are	be	VBP
26209	651	7	a	a	DT
26209	651	8	nice	nice	JJ
26209	651	9	addition	addition	NN
26209	651	10	to	to	IN
26209	651	11	tomato	tomato	NN
26209	651	12	sauce	sauce	NN
26209	651	13	.	.	.
26209	652	1	Lay	lay	VB
26209	652	2	the	the	DT
26209	652	3	little	little	JJ
26209	652	4	tops	top	NNS
26209	652	5	on	on	RP
26209	652	6	and	and	CC
26209	652	7	serve	serve	VB
26209	652	8	.	.	.
26209	653	1	SAVORY	SAVORY	NNP
26209	653	2	RICE	RICE	NNP
26209	653	3	(	(	-LRB-
26209	653	4	a	a	DT
26209	653	5	Mexican	Mexican	NNP
26209	653	6	Dish	Dish	NNP
26209	653	7	)	)	-RRB-
26209	653	8	.	.	.
26209	654	1	Wash	wash	VB
26209	654	2	half	half	PDT
26209	654	3	a	a	DT
26209	654	4	cup	cup	NN
26209	654	5	of	of	IN
26209	654	6	rice	rice	NN
26209	654	7	,	,	,
26209	654	8	drain	drain	VBP
26209	654	9	from	from	IN
26209	654	10	the	the	DT
26209	654	11	water	water	NN
26209	654	12	.	.	.
26209	655	1	Put	put	VB
26209	655	2	a	a	DT
26209	655	3	heaping	heaping	NN
26209	655	4	tablespoonful	tablespoonful	NN
26209	655	5	of	of	IN
26209	655	6	butter	butter	NN
26209	655	7	in	in	IN
26209	655	8	a	a	DT
26209	655	9	spider	spider	NN
26209	655	10	,	,	,
26209	655	11	when	when	WRB
26209	655	12	hot	hot	JJ
26209	655	13	add	add	VBP
26209	655	14	a	a	DT
26209	655	15	small	small	JJ
26209	655	16	leek	leek	NN
26209	655	17	or	or	CC
26209	655	18	white	white	JJ
26209	655	19	onion	onion	NN
26209	655	20	and	and	CC
26209	655	21	the	the	DT
26209	655	22	rice	rice	NN
26209	655	23	,	,	,
26209	655	24	fry	fry	NN
26209	655	25	until	until	IN
26209	655	26	the	the	DT
26209	655	27	rice	rice	NN
26209	655	28	is	be	VBZ
26209	655	29	a	a	DT
26209	655	30	golden	golden	JJ
26209	655	31	brown	brown	NN
26209	655	32	--	--	:
26209	655	33	do	do	VB
26209	655	34	not	not	RB
26209	655	35	let	let	VB
26209	655	36	it	-PRON-	PRP
26209	655	37	get	get	VB
26209	655	38	too	too	RB
26209	655	39	dark	dark	JJ
26209	655	40	.	.	.
26209	656	1	Have	have	VBP
26209	656	2	ready	ready	JJ
26209	656	3	a	a	DT
26209	656	4	vegetable	vegetable	NN
26209	656	5	stock	stock	NN
26209	656	6	,	,	,
26209	656	7	nearly	nearly	RB
26209	656	8	fill	fill	VBP
26209	656	9	the	the	DT
26209	656	10	spider	spider	NN
26209	656	11	and	and	CC
26209	656	12	cook	cook	VB
26209	656	13	twenty	twenty	CD
26209	656	14	minutes	minute	NNS
26209	656	15	until	until	IN
26209	656	16	the	the	DT
26209	656	17	rice	rice	NN
26209	656	18	is	be	VBZ
26209	656	19	perfectly	perfectly	RB
26209	656	20	dry	dry	JJ
26209	656	21	.	.	.
26209	657	1	Every	every	DT
26209	657	2	grain	grain	NN
26209	657	3	should	should	MD
26209	657	4	stand	stand	VB
26209	657	5	alone	alone	RB
26209	657	6	.	.	.
26209	658	1	Turn	turn	VB
26209	658	2	out	out	RP
26209	658	3	on	on	IN
26209	658	4	a	a	DT
26209	658	5	platter	platter	NN
26209	658	6	and	and	CC
26209	658	7	serve	serve	VB
26209	658	8	with	with	IN
26209	658	9	tomato	tomato	NN
26209	658	10	sauce	sauce	NN
26209	658	11	.	.	.
26209	659	1	RAGOUT	ragout	VB
26209	659	2	OF	of	IN
26209	659	3	ASPARAGUS	asparagus	NN
26209	659	4	WITH	with	IN
26209	659	5	MOCK	MOCK	NNP
26209	659	6	MEAT	meat	NN
26209	659	7	BALLS	balls	NN
26209	659	8	.	.	.
26209	660	1	Scrape	scrape	VB
26209	660	2	and	and	CC
26209	660	3	wash	wash	VB
26209	660	4	a	a	DT
26209	660	5	bunch	bunch	NN
26209	660	6	of	of	IN
26209	660	7	asparagus	asparagus	NN
26209	660	8	,	,	,
26209	660	9	cut	cut	VBN
26209	660	10	in	in	IN
26209	660	11	pieces	piece	NNS
26209	660	12	about	about	IN
26209	660	13	an	an	DT
26209	660	14	inch	inch	NN
26209	660	15	long	long	RB
26209	660	16	as	as	RB
26209	660	17	far	far	RB
26209	660	18	as	as	IN
26209	660	19	the	the	DT
26209	660	20	stalks	stalk	NNS
26209	660	21	are	be	VBP
26209	660	22	very	very	RB
26209	660	23	tender	tender	JJ
26209	660	24	,	,	,
26209	660	25	put	put	VBD
26209	660	26	the	the	DT
26209	660	27	remainder	remainder	NN
26209	660	28	of	of	IN
26209	660	29	the	the	DT
26209	660	30	stalks	stalk	NNS
26209	660	31	with	with	IN
26209	660	32	an	an	DT
26209	660	33	onion	onion	NN
26209	660	34	into	into	IN
26209	660	35	a	a	DT
26209	660	36	saucepan	saucepan	NN
26209	660	37	,	,	,
26209	660	38	cover	cover	VB
26209	660	39	with	with	IN
26209	660	40	boiling	boil	VBG
26209	660	41	water	water	NN
26209	660	42	and	and	CC
26209	660	43	let	let	VB
26209	660	44	it	-PRON-	PRP
26209	660	45	cook	cook	VB
26209	660	46	until	until	IN
26209	660	47	tender	tender	NN
26209	660	48	--	--	:
26209	660	49	about	about	RB
26209	660	50	half	half	PDT
26209	660	51	an	an	DT
26209	660	52	hour	hour	NN
26209	660	53	.	.	.
26209	661	1	Then	then	RB
26209	661	2	mash	mash	VB
26209	661	3	them	-PRON-	PRP
26209	661	4	in	in	IN
26209	661	5	the	the	DT
26209	661	6	water	water	NN
26209	661	7	in	in	IN
26209	661	8	which	which	WDT
26209	661	9	they	-PRON-	PRP
26209	661	10	were	be	VBD
26209	661	11	boiled	boil	VBN
26209	661	12	through	through	IN
26209	661	13	a	a	DT
26209	661	14	colander	colander	NN
26209	661	15	.	.	.
26209	662	1	Put	put	VB
26209	662	2	over	over	RP
26209	662	3	the	the	DT
26209	662	4	fire	fire	NN
26209	662	5	again	again	RB
26209	662	6	,	,	,
26209	662	7	and	and	CC
26209	662	8	when	when	WRB
26209	662	9	it	-PRON-	PRP
26209	662	10	comes	come	VBZ
26209	662	11	to	to	IN
26209	662	12	a	a	DT
26209	662	13	boil	boil	NN
26209	662	14	throw	throw	NN
26209	662	15	in	in	RP
26209	662	16	the	the	DT
26209	662	17	points	point	NNS
26209	662	18	and	and	CC
26209	662	19	cook	cook	NN
26209	662	20	until	until	IN
26209	662	21	tender	tender	NN
26209	662	22	.	.	.
26209	663	1	While	while	IN
26209	663	2	that	that	DT
26209	663	3	is	be	VBZ
26209	663	4	cooking	cook	VBG
26209	663	5	make	make	VB
26209	663	6	some	some	DT
26209	663	7	mock	mock	JJ
26209	663	8	meat	meat	NN
26209	663	9	,	,	,
26209	663	10	as	as	IN
26209	663	11	given	give	VBN
26209	663	12	in	in	IN
26209	663	13	a	a	DT
26209	663	14	previous	previous	JJ
26209	663	15	recipe	recipe	NN
26209	663	16	,	,	,
26209	663	17	form	form	NN
26209	663	18	into	into	IN
26209	663	19	balls	ball	NNS
26209	663	20	as	as	RB
26209	663	21	large	large	JJ
26209	663	22	as	as	IN
26209	663	23	a	a	DT
26209	663	24	walnut	walnut	NN
26209	663	25	.	.	.
26209	664	1	Cook	cook	VB
26209	664	2	them	-PRON-	PRP
26209	664	3	in	in	IN
26209	664	4	salted	salt	VBN
26209	664	5	boiling	boil	VBG
26209	664	6	water	water	NN
26209	664	7	for	for	IN
26209	664	8	five	five	CD
26209	664	9	minutes	minute	NNS
26209	664	10	,	,	,
26209	664	11	drain	drain	VB
26209	664	12	them	-PRON-	PRP
26209	664	13	from	from	IN
26209	664	14	the	the	DT
26209	664	15	water	water	NN
26209	664	16	,	,	,
26209	664	17	also	also	RB
26209	664	18	the	the	DT
26209	664	19	asparagus	asparagus	NN
26209	664	20	points	point	NNS
26209	664	21	from	from	IN
26209	664	22	the	the	DT
26209	664	23	stock	stock	NN
26209	664	24	,	,	,
26209	664	25	put	put	VBD
26209	664	26	them	-PRON-	PRP
26209	664	27	together	together	RB
26209	664	28	in	in	IN
26209	664	29	a	a	DT
26209	664	30	saucepan	saucepan	NN
26209	664	31	to	to	TO
26209	664	32	keep	keep	VB
26209	664	33	hot	hot	JJ
26209	664	34	while	while	IN
26209	664	35	making	make	VBG
26209	664	36	a	a	DT
26209	664	37	gravy	gravy	NN
26209	664	38	.	.	.
26209	665	1	Melt	melt	VB
26209	665	2	a	a	DT
26209	665	3	generous	generous	JJ
26209	665	4	heaping	heaping	NN
26209	665	5	tablespoonful	tablespoonful	NN
26209	665	6	of	of	IN
26209	665	7	butter	butter	NN
26209	665	8	in	in	IN
26209	665	9	a	a	DT
26209	665	10	spider	spider	NN
26209	665	11	,	,	,
26209	665	12	add	add	VB
26209	665	13	to	to	IN
26209	665	14	it	-PRON-	PRP
26209	665	15	when	when	WRB
26209	665	16	it	-PRON-	PRP
26209	665	17	bubbles	bubble	VBZ
26209	665	18	a	a	DT
26209	665	19	large	large	JJ
26209	665	20	heaping	heaping	NN
26209	665	21	tablespoonful	tablespoonful	NN
26209	665	22	of	of	IN
26209	665	23	flour	flour	NN
26209	665	24	,	,	,
26209	665	25	stir	stir	VB
26209	665	26	well	well	RB
26209	665	27	until	until	IN
26209	665	28	it	-PRON-	PRP
26209	665	29	becomes	become	VBZ
26209	665	30	a	a	DT
26209	665	31	dark	dark	JJ
26209	665	32	,	,	,
26209	665	33	rich	rich	JJ
26209	665	34	brown	brown	NNP
26209	665	35	,	,	,
26209	665	36	taking	take	VBG
26209	665	37	care	care	NN
26209	665	38	that	that	IN
26209	665	39	it	-PRON-	PRP
26209	665	40	does	do	VBZ
26209	665	41	not	not	RB
26209	665	42	burn	burn	VB
26209	665	43	,	,	,
26209	665	44	add	add	VB
26209	665	45	the	the	DT
26209	665	46	asparagus	asparagus	NN
26209	665	47	stock	stock	NN
26209	665	48	,	,	,
26209	665	49	season	season	NN
26209	665	50	with	with	IN
26209	665	51	salt	salt	NN
26209	665	52	and	and	CC
26209	665	53	pepper	pepper	NN
26209	665	54	--	--	:
26209	665	55	this	this	DT
26209	665	56	gravy	gravy	NN
26209	665	57	should	should	MD
26209	665	58	be	be	VB
26209	665	59	like	like	IN
26209	665	60	thick	thick	JJ
26209	665	61	cream	cream	NN
26209	665	62	--	--	:
26209	665	63	turn	turn	VB
26209	665	64	it	-PRON-	PRP
26209	665	65	over	over	IN
26209	665	66	the	the	DT
26209	665	67	asparagus	asparagus	NN
26209	665	68	and	and	CC
26209	665	69	meat	meat	NN
26209	665	70	balls	ball	NNS
26209	665	71	,	,	,
26209	665	72	stir	stir	VB
26209	665	73	in	in	IN
26209	665	74	a	a	DT
26209	665	75	good	good	JJ
26209	665	76	half	half	NN
26209	665	77	tablespoonful	tablespoonful	NN
26209	665	78	of	of	IN
26209	665	79	butter	butter	NN
26209	665	80	,	,	,
26209	665	81	let	let	VB
26209	665	82	it	-PRON-	PRP
26209	665	83	come	come	VB
26209	665	84	to	to	IN
26209	665	85	a	a	DT
26209	665	86	boil	boil	NN
26209	665	87	and	and	CC
26209	665	88	serve	serve	VB
26209	665	89	on	on	IN
26209	665	90	a	a	DT
26209	665	91	platter	platter	NN
26209	665	92	.	.	.
26209	666	1	Garnish	garnish	VB
26209	666	2	with	with	IN
26209	666	3	parsley	parsley	NN
26209	666	4	.	.	.
26209	667	1	CURRIED	CURRIED	NNP
26209	667	2	RICE	RICE	NNP
26209	667	3	CROQUETTES	croquette	NNS
26209	667	4	.	.	.
26209	668	1	Put	put	VB
26209	668	2	three	three	CD
26209	668	3	-	-	HYPH
26209	668	4	quarters	quarter	NNS
26209	668	5	of	of	IN
26209	668	6	a	a	DT
26209	668	7	cup	cup	NN
26209	668	8	of	of	IN
26209	668	9	milk	milk	NN
26209	668	10	in	in	IN
26209	668	11	a	a	DT
26209	668	12	saucepan	saucepan	NN
26209	668	13	with	with	IN
26209	668	14	butter	butter	NN
26209	668	15	the	the	DT
26209	668	16	size	size	NN
26209	668	17	of	of	IN
26209	668	18	an	an	DT
26209	668	19	egg	egg	NN
26209	668	20	,	,	,
26209	668	21	let	let	VB
26209	668	22	it	-PRON-	PRP
26209	668	23	come	come	VB
26209	668	24	to	to	IN
26209	668	25	a	a	DT
26209	668	26	boil	boil	NN
26209	668	27	,	,	,
26209	668	28	and	and	CC
26209	668	29	stir	stir	VB
26209	668	30	into	into	IN
26209	668	31	it	-PRON-	PRP
26209	668	32	one	one	CD
26209	668	33	large	large	JJ
26209	668	34	cup	cup	NN
26209	668	35	and	and	CC
26209	668	36	a	a	DT
26209	668	37	half	half	NN
26209	668	38	of	of	IN
26209	668	39	rice	rice	NN
26209	668	40	that	that	WDT
26209	668	41	has	have	VBZ
26209	668	42	been	be	VBN
26209	668	43	boiled	boil	VBN
26209	668	44	in	in	IN
26209	668	45	salted	salt	VBN
26209	668	46	water	water	NN
26209	668	47	twenty	twenty	CD
26209	668	48	minutes	minute	NNS
26209	668	49	.	.	.
26209	669	1	Add	add	VB
26209	669	2	a	a	DT
26209	669	3	slightly	slightly	RB
26209	669	4	heaping	heap	VBG
26209	669	5	teaspoonful	teaspoonful	JJ
26209	669	6	of	of	IN
26209	669	7	curry	curry	NNP
26209	669	8	powder	powder	NN
26209	669	9	,	,	,
26209	669	10	a	a	DT
26209	669	11	few	few	JJ
26209	669	12	drops	drop	NNS
26209	669	13	of	of	IN
26209	669	14	onion	onion	NN
26209	669	15	juice	juice	NN
26209	669	16	and	and	CC
26209	669	17	salt	salt	NN
26209	669	18	to	to	IN
26209	669	19	taste	taste	NN
26209	669	20	.	.	.
26209	670	1	When	when	WRB
26209	670	2	it	-PRON-	PRP
26209	670	3	comes	come	VBZ
26209	670	4	to	to	IN
26209	670	5	a	a	DT
26209	670	6	boil	boil	NN
26209	670	7	add	add	VB
26209	670	8	a	a	DT
26209	670	9	beaten	beat	VBN
26209	670	10	egg	egg	NN
26209	670	11	to	to	IN
26209	670	12	it	-PRON-	PRP
26209	670	13	,	,	,
26209	670	14	stir	stir	VB
26209	670	15	a	a	DT
26209	670	16	minute	minute	NN
26209	670	17	and	and	CC
26209	670	18	remove	remove	VB
26209	670	19	from	from	IN
26209	670	20	the	the	DT
26209	670	21	fire	fire	NN
26209	670	22	.	.	.
26209	671	1	Turn	turn	VB
26209	671	2	it	-PRON-	PRP
26209	671	3	out	out	RP
26209	671	4	,	,	,
26209	671	5	let	let	VB
26209	671	6	it	-PRON-	PRP
26209	671	7	cool	cool	VB
26209	671	8	,	,	,
26209	671	9	and	and	CC
26209	671	10	then	then	RB
26209	671	11	form	form	VBP
26209	671	12	into	into	IN
26209	671	13	cylinders	cylinder	NNS
26209	671	14	and	and	CC
26209	671	15	fry	fry	NN
26209	671	16	as	as	IN
26209	671	17	usual	usual	JJ
26209	671	18	.	.	.
26209	672	1	MOCK	MOCK	NNP
26209	672	2	FISH	FISH	NNS
26209	672	3	CROQUETTES	croquette	NNS
26209	672	4	.	.	.
26209	673	1	Slice	slice	VB
26209	673	2	three	three	CD
26209	673	3	medium	medium	JJ
26209	673	4	sized	sized	JJ
26209	673	5	potatoes	potato	NNS
26209	673	6	,	,	,
26209	673	7	boil	boil	VBP
26209	673	8	until	until	IN
26209	673	9	tender	tender	NN
26209	673	10	,	,	,
26209	673	11	but	but	CC
26209	673	12	not	not	RB
26209	673	13	soft	soft	JJ
26209	673	14	,	,	,
26209	673	15	chop	chop	VB
26209	673	16	very	very	RB
26209	673	17	fine	fine	RB
26209	673	18	an	an	DT
26209	673	19	even	even	RB
26209	673	20	teaspoonful	teaspoonful	JJ
26209	673	21	of	of	IN
26209	673	22	onion	onion	NN
26209	673	23	with	with	IN
26209	673	24	three	three	CD
26209	673	25	zepherettes	zepherette	NNS
26209	673	26	or	or	CC
26209	673	27	small	small	JJ
26209	673	28	square	square	JJ
26209	673	29	crackers	cracker	NNS
26209	673	30	,	,	,
26209	673	31	then	then	RB
26209	673	32	add	add	VB
26209	673	33	the	the	DT
26209	673	34	hot	hot	JJ
26209	673	35	potatoes	potato	NNS
26209	673	36	and	and	CC
26209	673	37	chop	chop	NN
26209	673	38	all	all	RB
26209	673	39	together	together	RB
26209	673	40	,	,	,
26209	673	41	season	season	NN
26209	673	42	with	with	IN
26209	673	43	a	a	DT
26209	673	44	dash	dash	NN
26209	673	45	of	of	IN
26209	673	46	cayenne	cayenne	NN
26209	673	47	pepper	pepper	NN
26209	673	48	,	,	,
26209	673	49	a	a	DT
26209	673	50	saltspoonful	saltspoonful	NN
26209	673	51	of	of	IN
26209	673	52	mace	mace	NN
26209	673	53	,	,	,
26209	673	54	a	a	DT
26209	673	55	little	little	JJ
26209	673	56	salt	salt	NN
26209	673	57	and	and	CC
26209	673	58	pepper	pepper	NN
26209	673	59	.	.	.
26209	674	1	Make	make	VB
26209	674	2	a	a	DT
26209	674	3	sauce	sauce	NN
26209	674	4	with	with	IN
26209	674	5	a	a	DT
26209	674	6	large	large	JJ
26209	674	7	heaping	heaping	NN
26209	674	8	tablespoonful	tablespoonful	NN
26209	674	9	of	of	IN
26209	674	10	butter	butter	NN
26209	674	11	,	,	,
26209	674	12	a	a	DT
26209	674	13	heaping	heaping	NN
26209	674	14	teaspoonful	teaspoonful	NN
26209	674	15	of	of	IN
26209	674	16	flour	flour	NN
26209	674	17	rubbed	rub	VBD
26209	674	18	well	well	RB
26209	674	19	together	together	RB
26209	674	20	in	in	IN
26209	674	21	a	a	DT
26209	674	22	saucepan	saucepan	NN
26209	674	23	over	over	IN
26209	674	24	the	the	DT
26209	674	25	fire	fire	NN
26209	674	26	;	;	:
26209	674	27	when	when	WRB
26209	674	28	smooth	smooth	RB
26209	674	29	add	add	VB
26209	674	30	three	three	CD
26209	674	31	-	-	HYPH
26209	674	32	quarters	quarter	NNS
26209	674	33	of	of	IN
26209	674	34	a	a	DT
26209	674	35	cup	cup	NN
26209	674	36	of	of	IN
26209	674	37	rich	rich	JJ
26209	674	38	hot	hot	JJ
26209	674	39	milk	milk	NN
26209	674	40	,	,	,
26209	674	41	when	when	WRB
26209	674	42	it	-PRON-	PRP
26209	674	43	boils	boil	VBZ
26209	674	44	add	add	VB
26209	674	45	the	the	DT
26209	674	46	potato	potato	NN
26209	674	47	mixture	mixture	NN
26209	674	48	,	,	,
26209	674	49	let	let	VB
26209	674	50	it	-PRON-	PRP
26209	674	51	get	get	VB
26209	674	52	thoroughly	thoroughly	RB
26209	674	53	hot	hot	JJ
26209	674	54	and	and	CC
26209	674	55	stir	stir	VB
26209	674	56	into	into	IN
26209	674	57	it	-PRON-	PRP
26209	674	58	a	a	DT
26209	674	59	well	well	RB
26209	674	60	-	-	HYPH
26209	674	61	beaten	beat	VBN
26209	674	62	egg	egg	NN
26209	674	63	,	,	,
26209	674	64	remove	remove	VB
26209	674	65	from	from	IN
26209	674	66	the	the	DT
26209	674	67	fire	fire	NN
26209	674	68	,	,	,
26209	674	69	turn	turn	VB
26209	674	70	it	-PRON-	PRP
26209	674	71	out	out	RP
26209	674	72	to	to	TO
26209	674	73	get	get	VB
26209	674	74	cool	cool	JJ
26209	674	75	.	.	.
26209	675	1	Form	form	VB
26209	675	2	into	into	IN
26209	675	3	cylinders	cylinder	NNS
26209	675	4	,	,	,
26209	675	5	dip	dip	NN
26209	675	6	in	in	IN
26209	675	7	egg	egg	NN
26209	675	8	,	,	,
26209	675	9	roll	roll	VB
26209	675	10	in	in	IN
26209	675	11	bread	bread	NN
26209	675	12	crumbs	crumb	NNS
26209	675	13	,	,	,
26209	675	14	fry	fry	VB
26209	675	15	in	in	IN
26209	675	16	boiling	boil	VBG
26209	675	17	fat	fat	NN
26209	675	18	,	,	,
26209	675	19	and	and	CC
26209	675	20	serve	serve	VB
26209	675	21	with	with	IN
26209	675	22	either	either	CC
26209	675	23	Hollandaise	Hollandaise	NNP
26209	675	24	or	or	CC
26209	675	25	tartar	tartar	NN
26209	675	26	sauce	sauce	NN
26209	675	27	.	.	.
26209	676	1	WALNUT	walnut	JJ
26209	676	2	CROQUETTES	croquette	NNS
26209	676	3	.	.	.
26209	677	1	Put	put	VB
26209	677	2	half	half	PDT
26209	677	3	a	a	DT
26209	677	4	pint	pint	NN
26209	677	5	of	of	IN
26209	677	6	bread	bread	NN
26209	677	7	crumbs	crumb	NNS
26209	677	8	and	and	CC
26209	677	9	a	a	DT
26209	677	10	gill	gill	NN
26209	677	11	of	of	IN
26209	677	12	milk	milk	NN
26209	677	13	in	in	IN
26209	677	14	a	a	DT
26209	677	15	double	double	JJ
26209	677	16	boiler	boiler	NN
26209	677	17	,	,	,
26209	677	18	place	place	NN
26209	677	19	over	over	IN
26209	677	20	the	the	DT
26209	677	21	fire	fire	NN
26209	677	22	and	and	CC
26209	677	23	stir	stir	VB
26209	677	24	until	until	IN
26209	677	25	thick	thick	JJ
26209	677	26	and	and	CC
26209	677	27	smooth	smooth	JJ
26209	677	28	,	,	,
26209	677	29	add	add	VB
26209	677	30	a	a	DT
26209	677	31	pinch	pinch	NN
26209	677	32	of	of	IN
26209	677	33	salt	salt	NN
26209	677	34	,	,	,
26209	677	35	three	three	CD
26209	677	36	-	-	HYPH
26209	677	37	quarters	quarter	NNS
26209	677	38	of	of	IN
26209	677	39	a	a	DT
26209	677	40	cup	cup	NN
26209	677	41	of	of	IN
26209	677	42	chopped	chop	VBN
26209	677	43	nuts	nut	NNS
26209	677	44	and	and	CC
26209	677	45	a	a	DT
26209	677	46	tablespoonful	tablespoonful	NN
26209	677	47	of	of	IN
26209	677	48	sherry	sherry	NN
26209	677	49	.	.	.
26209	678	1	When	when	WRB
26209	678	2	the	the	DT
26209	678	3	mixture	mixture	NN
26209	678	4	is	be	VBZ
26209	678	5	hot	hot	JJ
26209	678	6	stir	stir	NN
26209	678	7	into	into	IN
26209	678	8	it	-PRON-	PRP
26209	678	9	the	the	DT
26209	678	10	well	well	RB
26209	678	11	-	-	HYPH
26209	678	12	beaten	beat	VBN
26209	678	13	yolks	yolk	NNS
26209	678	14	of	of	IN
26209	678	15	two	two	CD
26209	678	16	eggs	egg	NNS
26209	678	17	and	and	CC
26209	678	18	remove	remove	VB
26209	678	19	from	from	IN
26209	678	20	the	the	DT
26209	678	21	fire	fire	NN
26209	678	22	at	at	IN
26209	678	23	once	once	RB
26209	678	24	.	.	.
26209	679	1	Set	set	VB
26209	679	2	the	the	DT
26209	679	3	mixture	mixture	NN
26209	679	4	away	away	RB
26209	679	5	to	to	TO
26209	679	6	get	get	VB
26209	679	7	cold	cold	JJ
26209	679	8	,	,	,
26209	679	9	then	then	RB
26209	679	10	form	form	VB
26209	679	11	in	in	IN
26209	679	12	any	any	DT
26209	679	13	shape	shape	NN
26209	679	14	preferred	prefer	VBN
26209	679	15	for	for	IN
26209	679	16	croquettes	croquette	NNS
26209	679	17	;	;	:
26209	679	18	dip	dip	VB
26209	679	19	them	-PRON-	PRP
26209	679	20	in	in	IN
26209	679	21	egg	egg	NN
26209	679	22	and	and	CC
26209	679	23	then	then	RB
26209	679	24	in	in	IN
26209	679	25	dried	dry	VBN
26209	679	26	bread	bread	NN
26209	679	27	or	or	CC
26209	679	28	cracker	cracker	NN
26209	679	29	crumbs	crumb	NNS
26209	679	30	,	,	,
26209	679	31	fry	fry	VB
26209	679	32	in	in	IN
26209	679	33	boiling	boil	VBG
26209	679	34	fat	fat	NN
26209	679	35	and	and	CC
26209	679	36	serve	serve	VB
26209	679	37	with	with	IN
26209	679	38	a	a	DT
26209	679	39	sauce	sauce	NN
26209	679	40	piquante	piquante	NN
26209	679	41	.	.	.
26209	680	1	RAGOUT	ragout	NN
26209	680	2	OF	of	IN
26209	680	3	MUSHROOMS	MUSHROOMS	NNP
26209	680	4	.	.	.
26209	681	1	Wash	wash	VB
26209	681	2	half	half	PDT
26209	681	3	a	a	DT
26209	681	4	pound	pound	NN
26209	681	5	of	of	IN
26209	681	6	fine	fine	JJ
26209	681	7	,	,	,
26209	681	8	fresh	fresh	JJ
26209	681	9	mushrooms	mushroom	NNS
26209	681	10	,	,	,
26209	681	11	skin	skin	NN
26209	681	12	,	,	,
26209	681	13	stem	stem	VB
26209	681	14	and	and	CC
26209	681	15	cut	cut	VBD
26209	681	16	them	-PRON-	PRP
26209	681	17	into	into	IN
26209	681	18	dice	dice	NNS
26209	681	19	.	.	.
26209	682	1	Put	put	VB
26209	682	2	the	the	DT
26209	682	3	stems	stem	NNS
26209	682	4	and	and	CC
26209	682	5	skins	skin	NNS
26209	682	6	in	in	IN
26209	682	7	water	water	NN
26209	682	8	to	to	TO
26209	682	9	cover	cover	VB
26209	682	10	and	and	CC
26209	682	11	stew	stew	VB
26209	682	12	them	-PRON-	PRP
26209	682	13	for	for	IN
26209	682	14	twenty	twenty	CD
26209	682	15	minutes	minute	NNS
26209	682	16	;	;	:
26209	682	17	strain	strain	VB
26209	682	18	and	and	CC
26209	682	19	put	put	VB
26209	682	20	the	the	DT
26209	682	21	mushrooms	mushroom	NNS
26209	682	22	into	into	IN
26209	682	23	this	this	DT
26209	682	24	broth	broth	NN
26209	682	25	with	with	IN
26209	682	26	a	a	DT
26209	682	27	generous	generous	JJ
26209	682	28	tablespoonful	tablespoonful	NN
26209	682	29	of	of	IN
26209	682	30	butter	butter	NN
26209	682	31	,	,	,
26209	682	32	a	a	DT
26209	682	33	teaspoonful	teaspoonful	NN
26209	682	34	of	of	IN
26209	682	35	finely	finely	RB
26209	682	36	chopped	chop	VBN
26209	682	37	onion	onion	NN
26209	682	38	,	,	,
26209	682	39	season	season	NN
26209	682	40	with	with	IN
26209	682	41	salt	salt	NN
26209	682	42	and	and	CC
26209	682	43	pepper	pepper	NN
26209	682	44	,	,	,
26209	682	45	cook	cook	NN
26209	682	46	until	until	IN
26209	682	47	tender	tender	NN
26209	682	48	;	;	:
26209	682	49	when	when	WRB
26209	682	50	done	do	VBN
26209	682	51	add	add	VB
26209	682	52	two	two	CD
26209	682	53	well	well	RB
26209	682	54	-	-	HYPH
26209	682	55	beaten	beat	VBN
26209	682	56	yolks	yolk	NNS
26209	682	57	of	of	IN
26209	682	58	eggs	egg	NNS
26209	682	59	,	,	,
26209	682	60	stir	stir	VB
26209	682	61	briskly	briskly	RB
26209	682	62	and	and	CC
26209	682	63	remove	remove	VB
26209	682	64	at	at	IN
26209	682	65	once	once	RB
26209	682	66	from	from	IN
26209	682	67	the	the	DT
26209	682	68	fire	fire	NN
26209	682	69	,	,	,
26209	682	70	turn	turn	VB
26209	682	71	out	out	RP
26209	682	72	on	on	IN
26209	682	73	a	a	DT
26209	682	74	platter	platter	NN
26209	682	75	,	,	,
26209	682	76	sprinkle	sprinkle	VB
26209	682	77	with	with	IN
26209	682	78	a	a	DT
26209	682	79	little	little	JJ
26209	682	80	very	very	RB
26209	682	81	finely	finely	RB
26209	682	82	minced	mince	VBN
26209	682	83	parsley	parsley	NN
26209	682	84	and	and	CC
26209	682	85	serve	serve	VB
26209	682	86	very	very	RB
26209	682	87	hot	hot	JJ
26209	682	88	.	.	.
26209	683	1	MOCK	MOCK	NNP
26209	683	2	CHICKEN	CHICKEN	NNS
26209	683	3	CROQUETTES	croquette	NNS
26209	683	4	.	.	.
26209	684	1	Two	two	CD
26209	684	2	cups	cup	NNS
26209	684	3	of	of	IN
26209	684	4	rye	rye	NN
26209	684	5	bread	bread	NN
26209	684	6	--	--	:
26209	684	7	home	home	NN
26209	684	8	-	-	HYPH
26209	684	9	made	make	VBN
26209	684	10	is	be	VBZ
26209	684	11	the	the	DT
26209	684	12	best	good	JJS
26209	684	13	--	--	:
26209	684	14	chopped	chop	VBN
26209	684	15	fine	fine	JJ
26209	684	16	,	,	,
26209	684	17	one	one	CD
26209	684	18	cup	cup	NN
26209	684	19	of	of	IN
26209	684	20	chopped	chopped	JJ
26209	684	21	English	english	JJ
26209	684	22	walnuts	walnut	NNS
26209	684	23	.	.	.
26209	685	1	Mix	mix	VB
26209	685	2	together	together	RB
26209	685	3	and	and	CC
26209	685	4	chop	chop	VB
26209	685	5	again	again	RB
26209	685	6	with	with	IN
26209	685	7	a	a	DT
26209	685	8	tablespoonful	tablespoonful	NN
26209	685	9	of	of	IN
26209	685	10	butter	butter	NN
26209	685	11	,	,	,
26209	685	12	an	an	DT
26209	685	13	even	even	RB
26209	685	14	tablespoonful	tablespoonful	JJ
26209	685	15	of	of	IN
26209	685	16	grated	grate	VBN
26209	685	17	onion	onion	NN
26209	685	18	,	,	,
26209	685	19	a	a	DT
26209	685	20	scant	scant	JJ
26209	685	21	teaspoonful	teaspoonful	NN
26209	685	22	of	of	IN
26209	685	23	ground	ground	NN
26209	685	24	mace	mace	NN
26209	685	25	.	.	.
26209	686	1	Melt	melt	VB
26209	686	2	a	a	DT
26209	686	3	heaping	heaping	NN
26209	686	4	tablespoonful	tablespoonful	NN
26209	686	5	of	of	IN
26209	686	6	butter	butter	NN
26209	686	7	in	in	IN
26209	686	8	a	a	DT
26209	686	9	saucepan	saucepan	NN
26209	686	10	with	with	IN
26209	686	11	half	half	PDT
26209	686	12	a	a	DT
26209	686	13	tablespoonful	tablespoonful	NN
26209	686	14	of	of	IN
26209	686	15	flour	flour	NN
26209	686	16	and	and	CC
26209	686	17	add	add	VB
26209	686	18	gradually	gradually	RB
26209	686	19	to	to	IN
26209	686	20	it	-PRON-	PRP
26209	686	21	a	a	DT
26209	686	22	cupful	cupful	NN
26209	686	23	of	of	IN
26209	686	24	rich	rich	JJ
26209	686	25	milk	milk	NN
26209	686	26	;	;	:
26209	686	27	when	when	WRB
26209	686	28	this	this	DT
26209	686	29	comes	come	VBZ
26209	686	30	to	to	IN
26209	686	31	a	a	DT
26209	686	32	boil	boil	NN
26209	686	33	add	add	VB
26209	686	34	the	the	DT
26209	686	35	other	other	JJ
26209	686	36	ingredients	ingredient	NNS
26209	686	37	,	,	,
26209	686	38	salt	salt	NN
26209	686	39	and	and	CC
26209	686	40	pepper	pepper	NN
26209	686	41	to	to	TO
26209	686	42	taste	taste	NN
26209	686	43	,	,	,
26209	686	44	then	then	RB
26209	686	45	stir	stir	VB
26209	686	46	in	in	IN
26209	686	47	two	two	CD
26209	686	48	well	well	RB
26209	686	49	-	-	HYPH
26209	686	50	beaten	beat	VBN
26209	686	51	eggs	egg	NNS
26209	686	52	,	,	,
26209	686	53	remove	remove	VB
26209	686	54	from	from	IN
26209	686	55	the	the	DT
26209	686	56	fire	fire	NN
26209	686	57	and	and	CC
26209	686	58	add	add	VB
26209	686	59	a	a	DT
26209	686	60	tablespoonful	tablespoonful	NN
26209	686	61	of	of	IN
26209	686	62	lemon	lemon	NN
26209	686	63	juice	juice	NN
26209	686	64	;	;	:
26209	686	65	turn	turn	VB
26209	686	66	out	out	RP
26209	686	67	on	on	IN
26209	686	68	a	a	DT
26209	686	69	platter	platter	NN
26209	686	70	to	to	TO
26209	686	71	cool	cool	JJ
26209	686	72	,	,	,
26209	686	73	form	form	VB
26209	686	74	into	into	IN
26209	686	75	cylinders	cylinder	NNS
26209	686	76	,	,	,
26209	686	77	dip	dip	NN
26209	686	78	in	in	IN
26209	686	79	egg	egg	NN
26209	686	80	and	and	CC
26209	686	81	bread	bread	NN
26209	686	82	crumbs	crumb	NNS
26209	686	83	,	,	,
26209	686	84	as	as	IN
26209	686	85	usual	usual	JJ
26209	686	86	,	,	,
26209	686	87	and	and	CC
26209	686	88	fry	fry	VB
26209	686	89	in	in	IN
26209	686	90	boiling	boil	VBG
26209	686	91	fat	fat	NN
26209	686	92	.	.	.
26209	687	1	Vegetables	vegetable	NNS
26209	687	2	.	.	.
26209	688	1	Vegetables	vegetable	NNS
26209	688	2	should	should	MD
26209	688	3	be	be	VB
26209	688	4	cooked	cook	VBN
26209	688	5	in	in	IN
26209	688	6	as	as	RB
26209	688	7	little	little	JJ
26209	688	8	water	water	NN
26209	688	9	as	as	IN
26209	688	10	possible	possible	JJ
26209	688	11	;	;	:
26209	688	12	the	the	DT
26209	688	13	better	well	JJR
26209	688	14	way	way	NN
26209	688	15	is	be	VBZ
26209	688	16	to	to	TO
26209	688	17	steam	steam	VB
26209	688	18	them	-PRON-	PRP
26209	688	19	.	.	.
26209	689	1	So	so	RB
26209	689	2	much	much	JJ
26209	689	3	of	of	IN
26209	689	4	the	the	DT
26209	689	5	valuable	valuable	JJ
26209	689	6	salts	salt	NNS
26209	689	7	are	be	VBP
26209	689	8	washed	wash	VBN
26209	689	9	out	out	RP
26209	689	10	by	by	IN
26209	689	11	boiling	boil	VBG
26209	689	12	in	in	IN
26209	689	13	too	too	RB
26209	689	14	much	much	JJ
26209	689	15	water	water	NN
26209	689	16	.	.	.
26209	690	1	All	all	DT
26209	690	2	vegetables	vegetable	NNS
26209	690	3	left	leave	VBN
26209	690	4	over	over	RP
26209	690	5	can	can	MD
26209	690	6	be	be	VB
26209	690	7	warmed	warm	VBN
26209	690	8	again	again	RB
26209	690	9	,	,	,
26209	690	10	either	either	CC
26209	690	11	in	in	IN
26209	690	12	a	a	DT
26209	690	13	cream	cream	NN
26209	690	14	sauce	sauce	NN
26209	690	15	,	,	,
26209	690	16	or	or	CC
26209	690	17	put	put	VBD
26209	690	18	in	in	RP
26209	690	19	a	a	DT
26209	690	20	double	double	JJ
26209	690	21	boiler	boiler	NN
26209	690	22	and	and	CC
26209	690	23	steamed	steamed	JJ
26209	690	24	,	,	,
26209	690	25	adding	add	VBG
26209	690	26	a	a	DT
26209	690	27	little	little	RB
26209	690	28	more	more	JJR
26209	690	29	butter	butter	NN
26209	690	30	.	.	.
26209	691	1	When	when	WRB
26209	691	2	pepper	pepper	NN
26209	691	3	is	be	VBZ
26209	691	4	used	use	VBN
26209	691	5	,	,	,
26209	691	6	it	-PRON-	PRP
26209	691	7	should	should	MD
26209	691	8	always	always	RB
26209	691	9	be	be	VB
26209	691	10	white	white	JJ
26209	691	11	pepper	pepper	NN
26209	691	12	,	,	,
26209	691	13	especially	especially	RB
26209	691	14	in	in	IN
26209	691	15	white	white	JJ
26209	691	16	sauces	sauce	NNS
26209	691	17	and	and	CC
26209	691	18	soups	soup	NNS
26209	691	19	.	.	.
26209	692	1	Never	never	RB
26209	692	2	salt	salt	VB
26209	692	3	vegetables	vegetable	NNS
26209	692	4	until	until	IN
26209	692	5	they	-PRON-	PRP
26209	692	6	are	be	VBP
26209	692	7	nearly	nearly	RB
26209	692	8	cooked	cook	VBN
26209	692	9	;	;	:
26209	692	10	it	-PRON-	PRP
26209	692	11	hardens	harden	VBZ
26209	692	12	them	-PRON-	PRP
26209	692	13	.	.	.
26209	693	1	The	the	DT
26209	693	2	water	water	NN
26209	693	3	vegetables	vegetable	NNS
26209	693	4	are	be	VBP
26209	693	5	boiled	boil	VBN
26209	693	6	in	in	IN
26209	693	7	may	may	MD
26209	693	8	be	be	VB
26209	693	9	utilized	utilize	VBN
26209	693	10	in	in	IN
26209	693	11	making	make	VBG
26209	693	12	sauces	sauce	NNS
26209	693	13	and	and	CC
26209	693	14	soups	soup	NNS
26209	693	15	;	;	:
26209	693	16	the	the	DT
26209	693	17	best	good	JJS
26209	693	18	of	of	IN
26209	693	19	the	the	DT
26209	693	20	vegetables	vegetable	NNS
26209	693	21	goes	go	VBZ
26209	693	22	into	into	IN
26209	693	23	it	-PRON-	PRP
26209	693	24	.	.	.
26209	694	1	The	the	DT
26209	694	2	water	water	NN
26209	694	3	Jerusalem	Jerusalem	NNP
26209	694	4	artichokes	artichoke	NNS
26209	694	5	are	be	VBP
26209	694	6	boiled	boil	VBN
26209	694	7	in	in	IN
26209	694	8	becomes	become	VBZ
26209	694	9	quite	quite	PDT
26209	694	10	a	a	DT
26209	694	11	thick	thick	JJ
26209	694	12	jelly	jelly	NN
26209	694	13	when	when	WRB
26209	694	14	cold	cold	JJ
26209	694	15	,	,	,
26209	694	16	and	and	CC
26209	694	17	makes	make	VBZ
26209	694	18	an	an	DT
26209	694	19	excellent	excellent	JJ
26209	694	20	foundation	foundation	NN
26209	694	21	for	for	IN
26209	694	22	sauces	sauce	NNS
26209	694	23	.	.	.
26209	695	1	TO	to	IN
26209	695	2	BOIL	BOIL	NNP
26209	695	3	POTATOES	POTATOES	NNP
26209	695	4	.	.	.
26209	696	1	Select	select	JJ
26209	696	2	potatoes	potato	NNS
26209	696	3	of	of	IN
26209	696	4	uniform	uniform	JJ
26209	696	5	size	size	NN
26209	696	6	,	,	,
26209	696	7	wash	wash	NNP
26209	696	8	and	and	CC
26209	696	9	pare	pare	NNP
26209	696	10	thinly	thinly	RB
26209	696	11	,	,	,
26209	696	12	cover	cover	VB
26209	696	13	with	with	IN
26209	696	14	boiling	boil	VBG
26209	696	15	water	water	NN
26209	696	16	and	and	CC
26209	696	17	cook	cook	VB
26209	696	18	half	half	PDT
26209	696	19	an	an	DT
26209	696	20	hour	hour	NN
26209	696	21	;	;	:
26209	696	22	when	when	WRB
26209	696	23	nearly	nearly	RB
26209	696	24	done	do	VBN
26209	696	25	add	add	VB
26209	696	26	salt	salt	NN
26209	696	27	.	.	.
26209	697	1	As	as	RB
26209	697	2	soon	soon	RB
26209	697	3	as	as	IN
26209	697	4	done	do	VBN
26209	697	5	drain	drain	NN
26209	697	6	from	from	IN
26209	697	7	the	the	DT
26209	697	8	water	water	NN
26209	697	9	and	and	CC
26209	697	10	set	set	VBD
26209	697	11	the	the	DT
26209	697	12	saucepan	saucepan	NN
26209	697	13	where	where	WRB
26209	697	14	the	the	DT
26209	697	15	potatoes	potato	NNS
26209	697	16	can	can	MD
26209	697	17	steam	steam	VB
26209	697	18	for	for	IN
26209	697	19	a	a	DT
26209	697	20	few	few	JJ
26209	697	21	minutes	minute	NNS
26209	697	22	.	.	.
26209	698	1	They	-PRON-	PRP
26209	698	2	should	should	MD
26209	698	3	be	be	VB
26209	698	4	served	serve	VBN
26209	698	5	immediately	immediately	RB
26209	698	6	,	,	,
26209	698	7	and	and	CC
26209	698	8	never	never	RB
26209	698	9	allowed	allow	VBN
26209	698	10	to	to	TO
26209	698	11	remain	remain	VB
26209	698	12	in	in	IN
26209	698	13	the	the	DT
26209	698	14	water	water	NN
26209	698	15	a	a	DT
26209	698	16	moment	moment	NN
26209	698	17	after	after	IN
26209	698	18	they	-PRON-	PRP
26209	698	19	are	be	VBP
26209	698	20	cooked	cook	VBN
26209	698	21	.	.	.
26209	699	1	Potatoes	potato	NNS
26209	699	2	are	be	VBP
26209	699	3	much	much	RB
26209	699	4	better	well	JJR
26209	699	5	steamed	steam	VBN
26209	699	6	with	with	IN
26209	699	7	their	-PRON-	PRP$
26209	699	8	skins	skin	NNS
26209	699	9	on	on	IN
26209	699	10	than	than	IN
26209	699	11	boiled	boil	VBN
26209	699	12	,	,	,
26209	699	13	as	as	IN
26209	699	14	they	-PRON-	PRP
26209	699	15	then	then	RB
26209	699	16	retain	retain	VBP
26209	699	17	all	all	PDT
26209	699	18	the	the	DT
26209	699	19	potashes	potash	NNS
26209	699	20	.	.	.
26209	700	1	When	when	WRB
26209	700	2	they	-PRON-	PRP
26209	700	3	are	be	VBP
26209	700	4	old	old	JJ
26209	700	5	they	-PRON-	PRP
26209	700	6	should	should	MD
26209	700	7	be	be	VB
26209	700	8	washed	wash	VBN
26209	700	9	,	,	,
26209	700	10	pared	pare	VBN
26209	700	11	and	and	CC
26209	700	12	covered	cover	VBN
26209	700	13	with	with	IN
26209	700	14	cold	cold	JJ
26209	700	15	water	water	NN
26209	700	16	,	,	,
26209	700	17	and	and	CC
26209	700	18	allowed	allow	VBN
26209	700	19	to	to	TO
26209	700	20	stand	stand	VB
26209	700	21	for	for	IN
26209	700	22	several	several	JJ
26209	700	23	hours	hour	NNS
26209	700	24	before	before	IN
26209	700	25	either	either	CC
26209	700	26	boiling	boiling	NN
26209	700	27	or	or	CC
26209	700	28	frying	frying	NN
26209	700	29	.	.	.
26209	701	1	POTATOES	POTATOES	NNP
26209	701	2	BAKED	BAKED	NNP
26209	701	3	.	.	.
26209	702	1	Select	select	VB
26209	702	2	them	-PRON-	PRP
26209	702	3	of	of	IN
26209	702	4	uniform	uniform	JJ
26209	702	5	size	size	NN
26209	702	6	,	,	,
26209	702	7	wash	wash	NN
26209	702	8	and	and	CC
26209	702	9	scrub	scrub	NN
26209	702	10	well	well	RB
26209	702	11	,	,	,
26209	702	12	cut	cut	VBD
26209	702	13	a	a	DT
26209	702	14	thin	thin	JJ
26209	702	15	slice	slice	NN
26209	702	16	from	from	IN
26209	702	17	each	each	DT
26209	702	18	end	end	NN
26209	702	19	to	to	TO
26209	702	20	prevent	prevent	VB
26209	702	21	their	-PRON-	PRP$
26209	702	22	being	be	VBG
26209	702	23	soggy	soggy	JJ
26209	702	24	.	.	.
26209	703	1	They	-PRON-	PRP
26209	703	2	require	require	VBP
26209	703	3	nearly	nearly	RB
26209	703	4	an	an	DT
26209	703	5	hour	hour	NN
26209	703	6	to	to	TO
26209	703	7	bake	bake	VB
26209	703	8	in	in	RP
26209	703	9	a	a	DT
26209	703	10	moderate	moderate	JJ
26209	703	11	oven	oven	NN
26209	703	12	.	.	.
26209	704	1	TO	to	IN
26209	704	2	MASH	MASH	NNP
26209	704	3	POTATOES	potato	NNS
26209	704	4	.	.	.
26209	705	1	Boil	Boil	NNP
26209	705	2	the	the	DT
26209	705	3	potatoes	potato	NNS
26209	705	4	carefully	carefully	RB
26209	705	5	,	,	,
26209	705	6	drain	drain	VBP
26209	705	7	from	from	IN
26209	705	8	the	the	DT
26209	705	9	water	water	NN
26209	705	10	,	,	,
26209	705	11	mash	mash	NN
26209	705	12	fine	fine	NN
26209	705	13	,	,	,
26209	705	14	and	and	CC
26209	705	15	to	to	IN
26209	705	16	four	four	CD
26209	705	17	good	good	JJ
26209	705	18	-	-	HYPH
26209	705	19	sized	sized	JJ
26209	705	20	potatoes	potato	NNS
26209	705	21	add	add	VBP
26209	705	22	a	a	DT
26209	705	23	heaping	heaping	NN
26209	705	24	tablespoonful	tablespoonful	NN
26209	705	25	of	of	IN
26209	705	26	butter	butter	NN
26209	705	27	,	,	,
26209	705	28	a	a	DT
26209	705	29	tablespoonful	tablespoonful	JJ
26209	705	30	or	or	CC
26209	705	31	two	two	CD
26209	705	32	of	of	IN
26209	705	33	cream	cream	NN
26209	705	34	or	or	CC
26209	705	35	rich	rich	JJ
26209	705	36	milk	milk	NN
26209	705	37	and	and	CC
26209	705	38	salt	salt	NN
26209	705	39	and	and	CC
26209	705	40	pepper	pepper	NN
26209	705	41	to	to	IN
26209	705	42	taste	taste	NN
26209	705	43	.	.	.
26209	706	1	Serve	serve	VB
26209	706	2	at	at	IN
26209	706	3	once	once	RB
26209	706	4	.	.	.
26209	707	1	They	-PRON-	PRP
26209	707	2	must	must	MD
26209	707	3	be	be	VB
26209	707	4	freshly	freshly	RB
26209	707	5	mashed	mash	VBN
26209	707	6	and	and	CC
26209	707	7	very	very	RB
26209	707	8	hot	hot	JJ
26209	707	9	to	to	TO
26209	707	10	be	be	VB
26209	707	11	eatable	eatable	JJ
26209	707	12	.	.	.
26209	708	1	The	the	DT
26209	708	2	mashed	mash	VBN
26209	708	3	potatoes	potato	NNS
26209	708	4	maybe	maybe	RB
26209	708	5	squeezed	squeeze	VBN
26209	708	6	through	through	IN
26209	708	7	a	a	DT
26209	708	8	vegetable	vegetable	NN
26209	708	9	ricer	ricer	NN
26209	708	10	,	,	,
26209	708	11	when	when	WRB
26209	708	12	they	-PRON-	PRP
26209	708	13	are	be	VBP
26209	708	14	called	call	VBN
26209	708	15	Potatoes	Potatoes	NNP
26209	708	16	à	à	NNP
26209	708	17	la	la	NNP
26209	708	18	Neige	Neige	NNP
26209	708	19	.	.	.
26209	709	1	NEW	new	JJ
26209	709	2	POTATOES	potato	NNS
26209	709	3	WITH	with	IN
26209	709	4	CREAM	cream	NN
26209	709	5	SAUCE	SAUCE	VBN
26209	709	6	.	.	.
26209	710	1	Select	select	VB
26209	710	2	rather	rather	RB
26209	710	3	small	small	JJ
26209	710	4	potatoes	potato	NNS
26209	710	5	of	of	IN
26209	710	6	uniform	uniform	JJ
26209	710	7	size	size	NN
26209	710	8	and	and	CC
26209	710	9	boil	boil	NN
26209	710	10	.	.	.
26209	711	1	When	when	WRB
26209	711	2	done	do	VBN
26209	711	3	drain	drain	NN
26209	711	4	off	off	IN
26209	711	5	the	the	DT
26209	711	6	water	water	NN
26209	711	7	,	,	,
26209	711	8	set	set	VBD
26209	711	9	them	-PRON-	PRP
26209	711	10	back	back	RB
26209	711	11	on	on	IN
26209	711	12	the	the	DT
26209	711	13	stove	stove	NN
26209	711	14	to	to	TO
26209	711	15	keep	keep	VB
26209	711	16	hot	hot	JJ
26209	711	17	while	while	IN
26209	711	18	making	make	VBG
26209	711	19	a	a	DT
26209	711	20	cream	cream	NN
26209	711	21	sauce	sauce	NN
26209	711	22	,	,	,
26209	711	23	then	then	RB
26209	711	24	put	put	VB
26209	711	25	them	-PRON-	PRP
26209	711	26	carefully	carefully	RB
26209	711	27	in	in	IN
26209	711	28	a	a	DT
26209	711	29	vegetable	vegetable	NN
26209	711	30	dish	dish	NN
26209	711	31	,	,	,
26209	711	32	pour	pour	VB
26209	711	33	the	the	DT
26209	711	34	sauce	sauce	NN
26209	711	35	over	over	IN
26209	711	36	them	-PRON-	PRP
26209	711	37	and	and	CC
26209	711	38	sprinkle	sprinkle	VB
26209	711	39	with	with	IN
26209	711	40	a	a	DT
26209	711	41	little	little	JJ
26209	711	42	finely	finely	RB
26209	711	43	minced	mince	VBN
26209	711	44	parsley	parsley	NN
26209	711	45	.	.	.
26209	712	1	BROILED	broiled	NN
26209	712	2	POTATOES	POTATOES	NNP
26209	712	3	.	.	.
26209	713	1	Take	take	VB
26209	713	2	some	some	DT
26209	713	3	cold	cold	JJ
26209	713	4	boiled	boil	VBN
26209	713	5	potatoes	potato	NNS
26209	713	6	and	and	CC
26209	713	7	cut	cut	VBD
26209	713	8	them	-PRON-	PRP
26209	713	9	in	in	IN
26209	713	10	rather	rather	RB
26209	713	11	thick	thick	JJ
26209	713	12	slices	slice	NNS
26209	713	13	lengthwise	lengthwise	RB
26209	713	14	,	,	,
26209	713	15	dust	dust	NN
26209	713	16	with	with	IN
26209	713	17	white	white	JJ
26209	713	18	pepper	pepper	NN
26209	713	19	and	and	CC
26209	713	20	salt	salt	NN
26209	713	21	,	,	,
26209	713	22	dip	dip	VB
26209	713	23	each	each	DT
26209	713	24	slice	slice	NN
26209	713	25	in	in	IN
26209	713	26	melted	melted	JJ
26209	713	27	butter	butter	NN
26209	713	28	,	,	,
26209	713	29	broil	broil	VB
26209	713	30	over	over	RP
26209	713	31	a	a	DT
26209	713	32	clear	clear	JJ
26209	713	33	fire	fire	NN
26209	713	34	until	until	IN
26209	713	35	a	a	DT
26209	713	36	nice	nice	JJ
26209	713	37	brown	brown	NN
26209	713	38	.	.	.
26209	714	1	Serve	serve	VB
26209	714	2	with	with	IN
26209	714	3	melted	melted	JJ
26209	714	4	butter	butter	NN
26209	714	5	and	and	CC
26209	714	6	finely	finely	RB
26209	714	7	minced	mince	VBD
26209	714	8	parsley	parsley	NNP
26209	714	9	poured	pour	VBD
26209	714	10	over	over	IN
26209	714	11	them	-PRON-	PRP
26209	714	12	.	.	.
26209	715	1	POTATOES	POTATOES	NNP
26209	715	2	À	À	NNP
26209	715	3	LA	LA	NNP
26209	715	4	CRÊME	CRÊME	NNP
26209	715	5	AU	AU	NNP
26209	715	6	GRATIN	GRATIN	NNP
26209	715	7	.	.	.
26209	716	1	Chop	chop	NN
26209	716	2	cold	cold	JJ
26209	716	3	boiled	boil	VBN
26209	716	4	potatoes	potato	NNS
26209	716	5	,	,	,
26209	716	6	put	put	VBD
26209	716	7	them	-PRON-	PRP
26209	716	8	in	in	IN
26209	716	9	a	a	DT
26209	716	10	baking	baking	NN
26209	716	11	dish	dish	NN
26209	716	12	,	,	,
26209	716	13	pour	pour	VBP
26209	716	14	over	over	IN
26209	716	15	them	-PRON-	PRP
26209	716	16	a	a	DT
26209	716	17	cupful	cupful	NN
26209	716	18	of	of	IN
26209	716	19	white	white	JJ
26209	716	20	sauce	sauce	NN
26209	716	21	nicely	nicely	RB
26209	716	22	seasoned	season	VBD
26209	716	23	,	,	,
26209	716	24	sprinkle	sprinkle	VB
26209	716	25	with	with	IN
26209	716	26	a	a	DT
26209	716	27	tablespoonful	tablespoonful	NN
26209	716	28	of	of	IN
26209	716	29	grated	grate	VBN
26209	716	30	Parmesan	Parmesan	NNP
26209	716	31	cheese	cheese	NN
26209	716	32	or	or	CC
26209	716	33	Edam	Edam	NNP
26209	716	34	cheese	cheese	NN
26209	716	35	grated	grate	VBD
26209	716	36	,	,	,
26209	716	37	one	one	CD
26209	716	38	tablespoonful	tablespoonful	NN
26209	716	39	of	of	IN
26209	716	40	bread	bread	NN
26209	716	41	crumbs	crumb	NNS
26209	716	42	,	,	,
26209	716	43	and	and	CC
26209	716	44	dot	dot	NN
26209	716	45	all	all	RB
26209	716	46	over	over	RB
26209	716	47	with	with	IN
26209	716	48	tiny	tiny	JJ
26209	716	49	bits	bit	NNS
26209	716	50	of	of	IN
26209	716	51	butter	butter	NN
26209	716	52	.	.	.
26209	717	1	Put	put	VB
26209	717	2	in	in	RP
26209	717	3	a	a	DT
26209	717	4	quick	quick	JJ
26209	717	5	oven	oven	NN
26209	717	6	for	for	IN
26209	717	7	a	a	DT
26209	717	8	few	few	JJ
26209	717	9	minutes	minute	NNS
26209	717	10	to	to	TO
26209	717	11	brown	brown	VB
26209	717	12	.	.	.
26209	718	1	Do	do	VB
26209	718	2	not	not	RB
26209	718	3	leave	leave	VB
26209	718	4	it	-PRON-	PRP
26209	718	5	in	in	RB
26209	718	6	too	too	RB
26209	718	7	long	long	RB
26209	718	8	,	,	,
26209	718	9	or	or	CC
26209	718	10	it	-PRON-	PRP
26209	718	11	will	will	MD
26209	718	12	become	become	VB
26209	718	13	dry	dry	JJ
26209	718	14	.	.	.
26209	719	1	STUFFED	stuffed	NN
26209	719	2	POTATOES	POTATOES	NNP
26209	719	3	.	.	.
26209	720	1	Bake	bake	VB
26209	720	2	some	some	DT
26209	720	3	medium	medium	JJ
26209	720	4	-	-	HYPH
26209	720	5	sized	sized	JJ
26209	720	6	potatoes	potato	NNS
26209	720	7	;	;	:
26209	720	8	when	when	WRB
26209	720	9	done	do	VBN
26209	720	10	cut	cut	NN
26209	720	11	in	in	IN
26209	720	12	half	half	DT
26209	720	13	lengthwise	lengthwise	RB
26209	720	14	,	,	,
26209	720	15	scoop	scoop	VB
26209	720	16	out	out	RP
26209	720	17	the	the	DT
26209	720	18	inside	inside	NN
26209	720	19	,	,	,
26209	720	20	taking	take	VBG
26209	720	21	care	care	NN
26209	720	22	not	not	RB
26209	720	23	to	to	TO
26209	720	24	break	break	VB
26209	720	25	the	the	DT
26209	720	26	skin	skin	NN
26209	720	27	.	.	.
26209	721	1	Mash	mash	VB
26209	721	2	the	the	DT
26209	721	3	potato	potato	NN
26209	721	4	smooth	smooth	JJ
26209	721	5	and	and	CC
26209	721	6	fine	fine	JJ
26209	721	7	with	with	IN
26209	721	8	butter	butter	NN
26209	721	9	and	and	CC
26209	721	10	a	a	DT
26209	721	11	little	little	JJ
26209	721	12	milk	milk	NN
26209	721	13	,	,	,
26209	721	14	season	season	NN
26209	721	15	with	with	IN
26209	721	16	salt	salt	NN
26209	721	17	and	and	CC
26209	721	18	pepper	pepper	NN
26209	721	19	to	to	TO
26209	721	20	taste	taste	NN
26209	721	21	,	,	,
26209	721	22	heat	heat	NN
26209	721	23	thoroughly	thoroughly	RB
26209	721	24	,	,	,
26209	721	25	fill	fill	VB
26209	721	26	the	the	DT
26209	721	27	skins	skin	NNS
26209	721	28	,	,	,
26209	721	29	brush	brush	VB
26209	721	30	the	the	DT
26209	721	31	tops	top	NNS
26209	721	32	over	over	RP
26209	721	33	with	with	IN
26209	721	34	melted	melted	JJ
26209	721	35	butter	butter	NN
26209	721	36	,	,	,
26209	721	37	brown	brown	JJ
26209	721	38	in	in	IN
26209	721	39	the	the	DT
26209	721	40	oven	oven	NN
26209	721	41	and	and	CC
26209	721	42	serve	serve	VB
26209	721	43	.	.	.
26209	722	1	POTATO	POTATO	NNP
26209	722	2	FRICASSEE	FRICASSEE	NNP
26209	722	3	.	.	.
26209	723	1	Put	put	VB
26209	723	2	in	in	RP
26209	723	3	a	a	DT
26209	723	4	spider	spider	NN
26209	723	5	a	a	DT
26209	723	6	generous	generous	JJ
26209	723	7	tablespoonful	tablespoonful	NN
26209	723	8	of	of	IN
26209	723	9	butter	butter	NN
26209	723	10	and	and	CC
26209	723	11	a	a	DT
26209	723	12	cup	cup	NN
26209	723	13	of	of	IN
26209	723	14	milk	milk	NN
26209	723	15	,	,	,
26209	723	16	when	when	WRB
26209	723	17	hot	hot	JJ
26209	723	18	add	add	VBP
26209	723	19	some	some	DT
26209	723	20	cold	cold	JJ
26209	723	21	potatoes	potato	NNS
26209	723	22	cut	cut	VBN
26209	723	23	in	in	IN
26209	723	24	dice	dice	NN
26209	723	25	,	,	,
26209	723	26	season	season	NN
26209	723	27	with	with	IN
26209	723	28	pepper	pepper	NN
26209	723	29	,	,	,
26209	723	30	salt	salt	NN
26209	723	31	,	,	,
26209	723	32	a	a	DT
26209	723	33	few	few	JJ
26209	723	34	drops	drop	NNS
26209	723	35	of	of	IN
26209	723	36	onion	onion	NN
26209	723	37	juice	juice	NN
26209	723	38	.	.	.
26209	724	1	Let	let	VB
26209	724	2	them	-PRON-	PRP
26209	724	3	get	get	VB
26209	724	4	thoroughly	thoroughly	RB
26209	724	5	hot	hot	JJ
26209	724	6	,	,	,
26209	724	7	then	then	RB
26209	724	8	add	add	VB
26209	724	9	the	the	DT
26209	724	10	beaten	beat	VBN
26209	724	11	yolks	yolk	NNS
26209	724	12	of	of	IN
26209	724	13	two	two	CD
26209	724	14	eggs	egg	NNS
26209	724	15	,	,	,
26209	724	16	stir	stir	VB
26209	724	17	constantly	constantly	RB
26209	724	18	until	until	IN
26209	724	19	thick	thick	JJ
26209	724	20	.	.	.
26209	725	1	Great	great	JJ
26209	725	2	care	care	NN
26209	725	3	must	must	MD
26209	725	4	be	be	VB
26209	725	5	taken	take	VBN
26209	725	6	not	not	RB
26209	725	7	to	to	TO
26209	725	8	let	let	VB
26209	725	9	it	-PRON-	PRP
26209	725	10	cook	cook	VB
26209	725	11	too	too	RB
26209	725	12	long	long	RB
26209	725	13	,	,	,
26209	725	14	or	or	CC
26209	725	15	the	the	DT
26209	725	16	sauce	sauce	NN
26209	725	17	will	will	MD
26209	725	18	curdle	curdle	VB
26209	725	19	.	.	.
26209	726	1	Pour	pour	VB
26209	726	2	into	into	IN
26209	726	3	a	a	DT
26209	726	4	vegetable	vegetable	NN
26209	726	5	dish	dish	NN
26209	726	6	,	,	,
26209	726	7	sprinkle	sprinkle	VB
26209	726	8	a	a	DT
26209	726	9	little	little	JJ
26209	726	10	finely	finely	RB
26209	726	11	minced	mince	VBN
26209	726	12	parsley	parsley	NN
26209	726	13	over	over	IN
26209	726	14	the	the	DT
26209	726	15	top	top	NN
26209	726	16	and	and	CC
26209	726	17	serve	serve	VB
26209	726	18	.	.	.
26209	727	1	POTATOES	POTATOES	NNP
26209	727	2	À	À	NNP
26209	727	3	LA	LA	NNP
26209	727	4	DUCHESSE	DUCHESSE	NNP
26209	727	5	.	.	.
26209	728	1	Take	take	VB
26209	728	2	cold	cold	JJ
26209	728	3	mashed	mash	VBN
26209	728	4	potatoes	potato	NNS
26209	728	5	that	that	WDT
26209	728	6	are	be	VBP
26209	728	7	nicely	nicely	RB
26209	728	8	seasoned	season	VBN
26209	728	9	with	with	IN
26209	728	10	salt	salt	NN
26209	728	11	and	and	CC
26209	728	12	pepper	pepper	NN
26209	728	13	,	,	,
26209	728	14	form	form	VBP
26209	728	15	into	into	IN
26209	728	16	little	little	JJ
26209	728	17	round	round	JJ
26209	728	18	cakes	cake	NNS
26209	728	19	,	,	,
26209	728	20	put	put	VBD
26209	728	21	them	-PRON-	PRP
26209	728	22	on	on	IN
26209	728	23	a	a	DT
26209	728	24	tin	tin	NN
26209	728	25	,	,	,
26209	728	26	glaze	glaze	VB
26209	728	27	over	over	RB
26209	728	28	with	with	IN
26209	728	29	beaten	beat	VBN
26209	728	30	egg	egg	NN
26209	728	31	and	and	CC
26209	728	32	brown	brown	NNP
26209	728	33	in	in	IN
26209	728	34	the	the	DT
26209	728	35	oven	oven	NN
26209	728	36	.	.	.
26209	729	1	Arrange	arrange	VB
26209	729	2	on	on	IN
26209	729	3	a	a	DT
26209	729	4	platter	platter	NN
26209	729	5	,	,	,
26209	729	6	garnish	garnish	VBP
26209	729	7	with	with	IN
26209	729	8	parsley	parsley	NN
26209	729	9	and	and	CC
26209	729	10	serve	serve	VB
26209	729	11	.	.	.
26209	730	1	SARATOGA	SARATOGA	NNP
26209	730	2	CHIPS	CHIPS	NNP
26209	730	3	.	.	.
26209	731	1	Peel	peel	VB
26209	731	2	some	some	DT
26209	731	3	medium	medium	NN
26209	731	4	-	-	HYPH
26209	731	5	sized	sized	JJ
26209	731	6	white	white	JJ
26209	731	7	potatoes	potato	NNS
26209	731	8	,	,	,
26209	731	9	and	and	CC
26209	731	10	slice	slice	VB
26209	731	11	them	-PRON-	PRP
26209	731	12	very	very	RB
26209	731	13	thin	thin	JJ
26209	731	14	.	.	.
26209	732	1	It	-PRON-	PRP
26209	732	2	is	be	VBZ
26209	732	3	better	well	JJR
26209	732	4	to	to	TO
26209	732	5	have	have	VB
26209	732	6	a	a	DT
26209	732	7	potato	potato	NN
26209	732	8	slicer	slicer	NN
26209	732	9	for	for	IN
26209	732	10	these	these	DT
26209	732	11	,	,	,
26209	732	12	if	if	IN
26209	732	13	possible	possible	JJ
26209	732	14	,	,	,
26209	732	15	as	as	IN
26209	732	16	it	-PRON-	PRP
26209	732	17	cuts	cut	VBZ
26209	732	18	them	-PRON-	PRP
26209	732	19	so	so	RB
26209	732	20	quickly	quickly	RB
26209	732	21	and	and	CC
26209	732	22	perfectly	perfectly	RB
26209	732	23	.	.	.
26209	733	1	Wash	wash	VB
26209	733	2	the	the	DT
26209	733	3	potatoes	potato	NNS
26209	733	4	in	in	IN
26209	733	5	one	one	CD
26209	733	6	or	or	CC
26209	733	7	two	two	CD
26209	733	8	waters	water	NNS
26209	733	9	,	,	,
26209	733	10	then	then	RB
26209	733	11	cover	cover	VB
26209	733	12	with	with	IN
26209	733	13	fresh	fresh	JJ
26209	733	14	water	water	NN
26209	733	15	and	and	CC
26209	733	16	lay	lie	VBD
26209	733	17	a	a	DT
26209	733	18	lump	lump	NN
26209	733	19	of	of	IN
26209	733	20	ice	ice	NN
26209	733	21	on	on	IN
26209	733	22	the	the	DT
26209	733	23	top	top	NN
26209	733	24	of	of	IN
26209	733	25	them	-PRON-	PRP
26209	733	26	.	.	.
26209	734	1	Let	let	VB
26209	734	2	them	-PRON-	PRP
26209	734	3	stand	stand	VB
26209	734	4	an	an	DT
26209	734	5	hour	hour	NN
26209	734	6	,	,	,
26209	734	7	if	if	IN
26209	734	8	convenient	convenient	JJ
26209	734	9	,	,	,
26209	734	10	drain	drain	VBP
26209	734	11	in	in	IN
26209	734	12	a	a	DT
26209	734	13	colander	colander	NN
26209	734	14	,	,	,
26209	734	15	wipe	wipe	NN
26209	734	16	dry	dry	JJ
26209	734	17	with	with	IN
26209	734	18	a	a	DT
26209	734	19	towel	towel	NN
26209	734	20	,	,	,
26209	734	21	and	and	CC
26209	734	22	fry	fry	VB
26209	734	23	in	in	IN
26209	734	24	boiling	boil	VBG
26209	734	25	fat	fat	NN
26209	734	26	--	--	:
26209	734	27	not	not	RB
26209	734	28	too	too	RB
26209	734	29	many	many	JJ
26209	734	30	at	at	IN
26209	734	31	a	a	DT
26209	734	32	time	time	NN
26209	734	33	in	in	IN
26209	734	34	the	the	DT
26209	734	35	basket	basket	NN
26209	734	36	or	or	CC
26209	734	37	they	-PRON-	PRP
26209	734	38	will	will	MD
26209	734	39	stick	stick	VB
26209	734	40	together	together	RB
26209	734	41	,	,	,
26209	734	42	and	and	CC
26209	734	43	will	will	MD
26209	734	44	not	not	RB
26209	734	45	brown	brown	VB
26209	734	46	.	.	.
26209	735	1	Have	have	VB
26209	735	2	a	a	DT
26209	735	3	quick	quick	JJ
26209	735	4	fire	fire	NN
26209	735	5	,	,	,
26209	735	6	and	and	CC
26209	735	7	fry	fry	VB
26209	735	8	until	until	IN
26209	735	9	brown	brown	NNP
26209	735	10	and	and	CC
26209	735	11	crisp	crisp	RB
26209	735	12	,	,	,
26209	735	13	drain	drain	VB
26209	735	14	on	on	IN
26209	735	15	paper	paper	NN
26209	735	16	,	,	,
26209	735	17	sprinkle	sprinkle	VB
26209	735	18	with	with	IN
26209	735	19	salt	salt	NN
26209	735	20	and	and	CC
26209	735	21	serve	serve	VB
26209	735	22	.	.	.
26209	736	1	FRENCH	FRENCH	NNP
26209	736	2	FRIED	FRIED	NNP
26209	736	3	POTATOES	potato	NNS
26209	736	4	.	.	.
26209	737	1	Peel	peel	VB
26209	737	2	some	some	DT
26209	737	3	potatoes	potato	NNS
26209	737	4	and	and	CC
26209	737	5	cut	cut	VBN
26209	737	6	in	in	IN
26209	737	7	finger	finger	NN
26209	737	8	lengths	length	NNS
26209	737	9	,	,	,
26209	737	10	not	not	RB
26209	737	11	too	too	RB
26209	737	12	thick	thick	JJ
26209	737	13	,	,	,
26209	737	14	cover	cover	VBP
26209	737	15	with	with	IN
26209	737	16	ice	ice	NN
26209	737	17	water	water	NN
26209	737	18	,	,	,
26209	737	19	and	and	CC
26209	737	20	if	if	IN
26209	737	21	they	-PRON-	PRP
26209	737	22	are	be	VBP
26209	737	23	old	old	JJ
26209	737	24	it	-PRON-	PRP
26209	737	25	is	be	VBZ
26209	737	26	better	well	JJR
26209	737	27	to	to	TO
26209	737	28	let	let	VB
26209	737	29	them	-PRON-	PRP
26209	737	30	stand	stand	VB
26209	737	31	two	two	CD
26209	737	32	hours	hour	NNS
26209	737	33	.	.	.
26209	738	1	Drain	drain	NN
26209	738	2	,	,	,
26209	738	3	wipe	wipe	NN
26209	738	4	dry	dry	JJ
26209	738	5	,	,	,
26209	738	6	and	and	CC
26209	738	7	fry	fry	VB
26209	738	8	in	in	IN
26209	738	9	boiling	boil	VBG
26209	738	10	fat	fat	NN
26209	738	11	as	as	IN
26209	738	12	Saratoga	Saratoga	NNP
26209	738	13	chips	chip	NNS
26209	738	14	--	--	:
26209	738	15	not	not	RB
26209	738	16	too	too	RB
26209	738	17	many	many	JJ
26209	738	18	at	at	IN
26209	738	19	a	a	DT
26209	738	20	time	time	NN
26209	738	21	.	.	.
26209	739	1	When	when	WRB
26209	739	2	they	-PRON-	PRP
26209	739	3	are	be	VBP
26209	739	4	a	a	DT
26209	739	5	nice	nice	JJ
26209	739	6	brown	brown	JJ
26209	739	7	lift	lift	NN
26209	739	8	the	the	DT
26209	739	9	basket	basket	NN
26209	739	10	from	from	IN
26209	739	11	the	the	DT
26209	739	12	fat	fat	NN
26209	739	13	,	,	,
26209	739	14	sprinkle	sprinkle	VB
26209	739	15	with	with	IN
26209	739	16	salt	salt	NN
26209	739	17	,	,	,
26209	739	18	shake	shake	VB
26209	739	19	the	the	DT
26209	739	20	grease	grease	NN
26209	739	21	from	from	IN
26209	739	22	them	-PRON-	PRP
26209	739	23	and	and	CC
26209	739	24	remove	remove	VB
26209	739	25	with	with	IN
26209	739	26	a	a	DT
26209	739	27	skimming	skim	VBG
26209	739	28	spoon	spoon	NN
26209	739	29	,	,	,
26209	739	30	drain	drain	VB
26209	739	31	on	on	IN
26209	739	32	paper	paper	NN
26209	739	33	and	and	CC
26209	739	34	serve	serve	VB
26209	739	35	at	at	IN
26209	739	36	once	once	RB
26209	739	37	.	.	.
26209	740	1	POTATOES	POTATOES	NNP
26209	740	2	À	À	NNP
26209	740	3	LA	LA	NNP
26209	740	4	MAÎTRE	MAÎTRE	NNP
26209	740	5	D'HÔTEL	D'HÔTEL	NNP
26209	740	6	.	.	.
26209	741	1	Cut	cut	VB
26209	741	2	cold	cold	JJ
26209	741	3	boiled	boil	VBN
26209	741	4	potatoes	potato	NNS
26209	741	5	in	in	IN
26209	741	6	round	round	JJ
26209	741	7	slices	slice	NNS
26209	741	8	,	,	,
26209	741	9	not	not	RB
26209	741	10	too	too	RB
26209	741	11	thick	thick	JJ
26209	741	12	,	,	,
26209	741	13	put	put	VBN
26209	741	14	in	in	IN
26209	741	15	a	a	DT
26209	741	16	saucepan	saucepan	NN
26209	741	17	with	with	IN
26209	741	18	some	some	DT
26209	741	19	melted	melted	JJ
26209	741	20	butter	butter	NN
26209	741	21	,	,	,
26209	741	22	pepper	pepper	NN
26209	741	23	and	and	CC
26209	741	24	salt	salt	NN
26209	741	25	.	.	.
26209	742	1	When	when	WRB
26209	742	2	they	-PRON-	PRP
26209	742	3	are	be	VBP
26209	742	4	hot	hot	JJ
26209	742	5	add	add	VB
26209	742	6	some	some	DT
26209	742	7	lemon	lemon	NN
26209	742	8	juice	juice	NN
26209	742	9	and	and	CC
26209	742	10	a	a	DT
26209	742	11	little	little	JJ
26209	742	12	minced	mince	VBN
26209	742	13	parsley	parsley	NN
26209	742	14	and	and	CC
26209	742	15	serve	serve	VB
26209	742	16	.	.	.
26209	743	1	POTATOES	POTATOES	NNP
26209	743	2	LYONNAISE	LYONNAISE	NNP
26209	743	3	.	.	.
26209	744	1	Fry	fry	VB
26209	744	2	a	a	DT
26209	744	3	little	little	JJ
26209	744	4	onion	onion	NN
26209	744	5	cut	cut	VBN
26209	744	6	in	in	IN
26209	744	7	thin	thin	JJ
26209	744	8	slices	slice	NNS
26209	744	9	in	in	IN
26209	744	10	plenty	plenty	NN
26209	744	11	of	of	IN
26209	744	12	butter	butter	NN
26209	744	13	;	;	:
26209	744	14	when	when	WRB
26209	744	15	a	a	DT
26209	744	16	delicate	delicate	JJ
26209	744	17	brown	brown	NN
26209	744	18	add	add	VB
26209	744	19	some	some	DT
26209	744	20	cold	cold	JJ
26209	744	21	boiled	boil	VBN
26209	744	22	potatoes	potato	NNS
26209	744	23	cut	cut	VBN
26209	744	24	in	in	IN
26209	744	25	slices	slice	NNS
26209	744	26	of	of	IN
26209	744	27	medium	medium	JJ
26209	744	28	thickness	thickness	NN
26209	744	29	,	,	,
26209	744	30	mixing	mix	VBG
26209	744	31	them	-PRON-	PRP
26209	744	32	with	with	IN
26209	744	33	the	the	DT
26209	744	34	onion	onion	NN
26209	744	35	by	by	IN
26209	744	36	tossing	toss	VBG
26209	744	37	them	-PRON-	PRP
26209	744	38	together	together	RB
26209	744	39	rather	rather	RB
26209	744	40	than	than	IN
26209	744	41	stirring	stir	VBG
26209	744	42	,	,	,
26209	744	43	as	as	IN
26209	744	44	this	this	DT
26209	744	45	breaks	break	VBZ
26209	744	46	them	-PRON-	PRP
26209	744	47	.	.	.
26209	745	1	Cook	cook	VB
26209	745	2	until	until	IN
26209	745	3	a	a	DT
26209	745	4	nice	nice	JJ
26209	745	5	color	color	NN
26209	745	6	,	,	,
26209	745	7	drain	drain	VB
26209	745	8	them	-PRON-	PRP
26209	745	9	,	,	,
26209	745	10	put	put	VBN
26209	745	11	in	in	RP
26209	745	12	a	a	DT
26209	745	13	dish	dish	NN
26209	745	14	and	and	CC
26209	745	15	sprinkle	sprinkle	VB
26209	745	16	a	a	DT
26209	745	17	little	little	RB
26209	745	18	minced	mince	VBN
26209	745	19	parsley	parsley	NN
26209	745	20	over	over	IN
26209	745	21	them	-PRON-	PRP
26209	745	22	.	.	.
26209	746	1	POTATOES	POTATOES	NNP
26209	746	2	À	À	NNP
26209	746	3	LA	LA	NNP
26209	746	4	PARISIENNE	PARISIENNE	NNP
26209	746	5	.	.	.
26209	747	1	Peel	peel	VB
26209	747	2	and	and	CC
26209	747	3	wash	wash	VB
26209	747	4	some	some	DT
26209	747	5	potatoes	potato	NNS
26209	747	6	,	,	,
26209	747	7	scoop	scoop	VB
26209	747	8	out	out	RB
26209	747	9	into	into	IN
26209	747	10	little	little	JJ
26209	747	11	balls	ball	NNS
26209	747	12	with	with	IN
26209	747	13	a	a	DT
26209	747	14	potato	potato	NN
26209	747	15	scoop	scoop	NN
26209	747	16	,	,	,
26209	747	17	which	which	WDT
26209	747	18	is	be	VBZ
26209	747	19	made	make	VBN
26209	747	20	for	for	IN
26209	747	21	the	the	DT
26209	747	22	purpose	purpose	NN
26209	747	23	.	.	.
26209	748	1	Boil	Boil	NNP
26209	748	2	for	for	IN
26209	748	3	five	five	CD
26209	748	4	minutes	minute	NNS
26209	748	5	,	,	,
26209	748	6	put	put	VBN
26209	748	7	in	in	IN
26209	748	8	melted	melted	JJ
26209	748	9	butter	butter	NN
26209	748	10	in	in	IN
26209	748	11	a	a	DT
26209	748	12	saucepan	saucepan	NN
26209	748	13	until	until	IN
26209	748	14	each	each	DT
26209	748	15	potato	potato	NN
26209	748	16	is	be	VBZ
26209	748	17	well	well	RB
26209	748	18	covered	cover	VBN
26209	748	19	with	with	IN
26209	748	20	the	the	DT
26209	748	21	butter	butter	NN
26209	748	22	,	,	,
26209	748	23	turn	turn	VB
26209	748	24	them	-PRON-	PRP
26209	748	25	into	into	IN
26209	748	26	a	a	DT
26209	748	27	pan	pan	NN
26209	748	28	,	,	,
26209	748	29	and	and	CC
26209	748	30	brown	brown	NNP
26209	748	31	in	in	IN
26209	748	32	the	the	DT
26209	748	33	oven	oven	NN
26209	748	34	.	.	.
26209	749	1	Turn	turn	VB
26209	749	2	out	out	RP
26209	749	3	on	on	IN
26209	749	4	a	a	DT
26209	749	5	dish	dish	NN
26209	749	6	and	and	CC
26209	749	7	sprinkle	sprinkle	VB
26209	749	8	with	with	IN
26209	749	9	minced	mince	VBN
26209	749	10	parsley	parsley	NNP
26209	749	11	and	and	CC
26209	749	12	a	a	DT
26209	749	13	little	little	JJ
26209	749	14	salt	salt	NN
26209	749	15	.	.	.
26209	750	1	POTATOES	POTATOES	NNP
26209	750	2	CREAMED	CREAMED	NNS
26209	750	3	AND	and	CC
26209	750	4	BROWNED	browned	NN
26209	750	5	.	.	.
26209	751	1	Take	take	VB
26209	751	2	a	a	DT
26209	751	3	pint	pint	NN
26209	751	4	of	of	IN
26209	751	5	cold	cold	JJ
26209	751	6	boiled	boil	VBN
26209	751	7	potatoes	potato	NNS
26209	751	8	,	,	,
26209	751	9	cut	cut	VBN
26209	751	10	into	into	IN
26209	751	11	dice	dice	NNS
26209	751	12	of	of	IN
26209	751	13	uniform	uniform	JJ
26209	751	14	size	size	NN
26209	751	15	.	.	.
26209	752	1	Have	have	VBP
26209	752	2	ready	ready	JJ
26209	752	3	a	a	DT
26209	752	4	pint	pint	NN
26209	752	5	of	of	IN
26209	752	6	cream	cream	NN
26209	752	7	sauce	sauce	NN
26209	752	8	,	,	,
26209	752	9	toss	toss	VB
26209	752	10	the	the	DT
26209	752	11	potatoes	potato	NNS
26209	752	12	in	in	IN
26209	752	13	this	this	DT
26209	752	14	,	,	,
26209	752	15	season	season	NN
26209	752	16	with	with	IN
26209	752	17	salt	salt	NN
26209	752	18	and	and	CC
26209	752	19	white	white	JJ
26209	752	20	pepper	pepper	NN
26209	752	21	to	to	TO
26209	752	22	taste	taste	NN
26209	752	23	,	,	,
26209	752	24	put	put	VBN
26209	752	25	in	in	IN
26209	752	26	a	a	DT
26209	752	27	baking	baking	NN
26209	752	28	dish	dish	NN
26209	752	29	,	,	,
26209	752	30	sprinkle	sprinkle	VB
26209	752	31	with	with	IN
26209	752	32	dried	dry	VBN
26209	752	33	bread	bread	NN
26209	752	34	crumbs	crumb	NNS
26209	752	35	and	and	CC
26209	752	36	a	a	DT
26209	752	37	tablespoonful	tablespoonful	NN
26209	752	38	of	of	IN
26209	752	39	American	american	JJ
26209	752	40	Edam	Edam	NNP
26209	752	41	cheese	cheese	NN
26209	752	42	.	.	.
26209	753	1	A	a	DT
26209	753	2	few	few	JJ
26209	753	3	drops	drop	NNS
26209	753	4	of	of	IN
26209	753	5	onion	onion	NN
26209	753	6	juice	juice	NN
26209	753	7	,	,	,
26209	753	8	if	if	IN
26209	753	9	liked	like	VBN
26209	753	10	,	,	,
26209	753	11	may	may	MD
26209	753	12	be	be	VB
26209	753	13	added	add	VBN
26209	753	14	before	before	IN
26209	753	15	putting	put	VBG
26209	753	16	the	the	DT
26209	753	17	potatoes	potato	NNS
26209	753	18	into	into	IN
26209	753	19	the	the	DT
26209	753	20	dish	dish	NN
26209	753	21	.	.	.
26209	754	1	Set	set	VB
26209	754	2	it	-PRON-	PRP
26209	754	3	in	in	IN
26209	754	4	the	the	DT
26209	754	5	oven	oven	NN
26209	754	6	a	a	DT
26209	754	7	few	few	JJ
26209	754	8	minutes	minute	NNS
26209	754	9	,	,	,
26209	754	10	until	until	IN
26209	754	11	it	-PRON-	PRP
26209	754	12	becomes	become	VBZ
26209	754	13	a	a	DT
26209	754	14	golden	golden	JJ
26209	754	15	brown	brown	NN
26209	754	16	and	and	CC
26209	754	17	serve	serve	VBP
26209	754	18	.	.	.
26209	755	1	Do	do	VB
26209	755	2	not	not	RB
26209	755	3	let	let	VB
26209	755	4	it	-PRON-	PRP
26209	755	5	stand	stand	VB
26209	755	6	in	in	IN
26209	755	7	the	the	DT
26209	755	8	oven	oven	JJ
26209	755	9	long	long	RB
26209	755	10	or	or	CC
26209	755	11	it	-PRON-	PRP
26209	755	12	will	will	MD
26209	755	13	dry	dry	VB
26209	755	14	.	.	.
26209	756	1	POTATO	potato	NN
26209	756	2	PUFF	PUFF	NNP
26209	756	3	.	.	.
26209	757	1	Two	two	CD
26209	757	2	cupfuls	cupful	NNS
26209	757	3	of	of	IN
26209	757	4	smoothly	smoothly	RB
26209	757	5	mashed	mash	VBN
26209	757	6	boiled	boil	VBN
26209	757	7	or	or	CC
26209	757	8	baked	bake	VBN
26209	757	9	potatoes	potato	NNS
26209	757	10	,	,	,
26209	757	11	two	two	CD
26209	757	12	tablespoonfuls	tablespoonful	NNS
26209	757	13	of	of	IN
26209	757	14	melted	melted	JJ
26209	757	15	butter	butter	NN
26209	757	16	,	,	,
26209	757	17	two	two	CD
26209	757	18	well	well	RB
26209	757	19	-	-	HYPH
26209	757	20	beaten	beat	VBN
26209	757	21	whites	white	NNS
26209	757	22	of	of	IN
26209	757	23	eggs	egg	NNS
26209	757	24	,	,	,
26209	757	25	a	a	DT
26209	757	26	cupful	cupful	NN
26209	757	27	of	of	IN
26209	757	28	sweet	sweet	JJ
26209	757	29	cream	cream	NN
26209	757	30	or	or	CC
26209	757	31	rich	rich	JJ
26209	757	32	milk	milk	NN
26209	757	33	.	.	.
26209	758	1	Stir	stir	VB
26209	758	2	the	the	DT
26209	758	3	melted	melted	JJ
26209	758	4	butter	butter	NN
26209	758	5	into	into	IN
26209	758	6	the	the	DT
26209	758	7	potato	potato	NN
26209	758	8	,	,	,
26209	758	9	then	then	RB
26209	758	10	add	add	VB
26209	758	11	the	the	DT
26209	758	12	eggs	egg	NNS
26209	758	13	and	and	CC
26209	758	14	cream	cream	NN
26209	758	15	,	,	,
26209	758	16	season	season	NN
26209	758	17	with	with	IN
26209	758	18	salt	salt	NN
26209	758	19	and	and	CC
26209	758	20	pepper	pepper	NN
26209	758	21	,	,	,
26209	758	22	turn	turn	VB
26209	758	23	into	into	IN
26209	758	24	a	a	DT
26209	758	25	buttered	butter	VBN
26209	758	26	baking	baking	NN
26209	758	27	dish	dish	NN
26209	758	28	,	,	,
26209	758	29	bake	bake	VBP
26209	758	30	in	in	IN
26209	758	31	a	a	DT
26209	758	32	quick	quick	JJ
26209	758	33	oven	oven	NN
26209	758	34	and	and	CC
26209	758	35	serve	serve	VB
26209	758	36	in	in	IN
26209	758	37	the	the	DT
26209	758	38	dish	dish	NN
26209	758	39	in	in	IN
26209	758	40	which	which	WDT
26209	758	41	it	-PRON-	PRP
26209	758	42	is	be	VBZ
26209	758	43	baked	baked	JJ
26209	758	44	.	.	.
26209	759	1	WHITE	white	JJ
26209	759	2	POTATO	POTATO	NNP
26209	759	3	CROQUETTES	croquette	NNS
26209	759	4	.	.	.
26209	760	1	Boil	Boil	NNP
26209	760	2	and	and	CC
26209	760	3	mash	mash	NN
26209	760	4	very	very	RB
26209	760	5	fine	fine	JJ
26209	760	6	four	four	CD
26209	760	7	medium	medium	JJ
26209	760	8	sized	sized	JJ
26209	760	9	potatoes	potato	NNS
26209	760	10	.	.	.
26209	761	1	Put	put	VB
26209	761	2	half	half	PDT
26209	761	3	a	a	DT
26209	761	4	cup	cup	NN
26209	761	5	of	of	IN
26209	761	6	rich	rich	JJ
26209	761	7	milk	milk	NN
26209	761	8	and	and	CC
26209	761	9	a	a	DT
26209	761	10	generous	generous	JJ
26209	761	11	heaping	heaping	NN
26209	761	12	tablespoonful	tablespoonful	NN
26209	761	13	of	of	IN
26209	761	14	butter	butter	NN
26209	761	15	in	in	IN
26209	761	16	a	a	DT
26209	761	17	saucepan	saucepan	NN
26209	761	18	over	over	IN
26209	761	19	the	the	DT
26209	761	20	fire	fire	NN
26209	761	21	.	.	.
26209	762	1	When	when	WRB
26209	762	2	the	the	DT
26209	762	3	milk	milk	NN
26209	762	4	comes	come	VBZ
26209	762	5	to	to	IN
26209	762	6	a	a	DT
26209	762	7	boil	boil	NN
26209	762	8	,	,	,
26209	762	9	stir	stir	VB
26209	762	10	in	in	IN
26209	762	11	the	the	DT
26209	762	12	mashed	mash	VBN
26209	762	13	potatoes	potato	NNS
26209	762	14	,	,	,
26209	762	15	season	season	NN
26209	762	16	with	with	IN
26209	762	17	pepper	pepper	NN
26209	762	18	and	and	CC
26209	762	19	salt	salt	NN
26209	762	20	to	to	IN
26209	762	21	taste	taste	NN
26209	762	22	,	,	,
26209	762	23	mix	mix	VB
26209	762	24	thoroughly	thoroughly	RB
26209	762	25	and	and	CC
26209	762	26	add	add	VB
26209	762	27	the	the	DT
26209	762	28	white	white	NN
26209	762	29	of	of	IN
26209	762	30	an	an	DT
26209	762	31	egg	egg	NN
26209	762	32	beaten	beat	VBN
26209	762	33	to	to	IN
26209	762	34	a	a	DT
26209	762	35	stiff	stiff	JJ
26209	762	36	froth	froth	NN
26209	762	37	,	,	,
26209	762	38	remove	remove	VB
26209	762	39	from	from	IN
26209	762	40	the	the	DT
26209	762	41	fire	fire	NN
26209	762	42	,	,	,
26209	762	43	turn	turn	VB
26209	762	44	out	out	RP
26209	762	45	on	on	IN
26209	762	46	a	a	DT
26209	762	47	plate	plate	NN
26209	762	48	to	to	TO
26209	762	49	cool	cool	VB
26209	762	50	,	,	,
26209	762	51	then	then	RB
26209	762	52	make	make	VB
26209	762	53	up	up	RP
26209	762	54	in	in	IN
26209	762	55	small	small	JJ
26209	762	56	cylinders	cylinder	NNS
26209	762	57	,	,	,
26209	762	58	dip	dip	NN
26209	762	59	in	in	IN
26209	762	60	beaten	beat	VBN
26209	762	61	egg	egg	NN
26209	762	62	,	,	,
26209	762	63	roll	roll	NN
26209	762	64	in	in	IN
26209	762	65	cracker	cracker	NN
26209	762	66	crumbs	crumb	NNS
26209	762	67	and	and	CC
26209	762	68	fry	fry	VB
26209	762	69	a	a	DT
26209	762	70	delicate	delicate	JJ
26209	762	71	brown	brown	NN
26209	762	72	in	in	IN
26209	762	73	boiling	boil	VBG
26209	762	74	fat	fat	NN
26209	762	75	.	.	.
26209	763	1	POTATO	POTATO	NNP
26209	763	2	PAPA	PAPA	NNP
26209	763	3	(	(	-LRB-
26209	763	4	a	a	DT
26209	763	5	Mexican	mexican	JJ
26209	763	6	Dish	Dish	NNP
26209	763	7	)	)	-RRB-
26209	763	8	.	.	.
26209	764	1	Wash	wash	VB
26209	764	2	,	,	,
26209	764	3	pare	pare	NN
26209	764	4	and	and	CC
26209	764	5	boil	boil	VB
26209	764	6	one	one	CD
26209	764	7	dozen	dozen	NN
26209	764	8	small	small	JJ
26209	764	9	white	white	JJ
26209	764	10	potatoes	potato	NNS
26209	764	11	,	,	,
26209	764	12	mash	mash	NN
26209	764	13	while	while	IN
26209	764	14	hot	hot	JJ
26209	764	15	and	and	CC
26209	764	16	add	add	VB
26209	764	17	to	to	IN
26209	764	18	them	-PRON-	PRP
26209	764	19	half	half	PDT
26209	764	20	a	a	DT
26209	764	21	cup	cup	NN
26209	764	22	of	of	IN
26209	764	23	raisins	raisin	NNS
26209	764	24	stoned	stone	VBN
26209	764	25	and	and	CC
26209	764	26	chopped	chop	VBN
26209	764	27	very	very	RB
26209	764	28	fine	fine	JJ
26209	764	29	,	,	,
26209	764	30	twenty	twenty	CD
26209	764	31	large	large	JJ
26209	764	32	Queen	Queen	NNP
26209	764	33	olives	olive	NNS
26209	764	34	stoned	stone	VBD
26209	764	35	and	and	CC
26209	764	36	chopped	chop	VBN
26209	764	37	fine	fine	JJ
26209	764	38	,	,	,
26209	764	39	one	one	CD
26209	764	40	tablespoonful	tablespoonful	NN
26209	764	41	of	of	IN
26209	764	42	parsley	parsley	NN
26209	764	43	finely	finely	RB
26209	764	44	minced	mince	VBN
26209	764	45	,	,	,
26209	764	46	an	an	DT
26209	764	47	even	even	RB
26209	764	48	teaspoonful	teaspoonful	JJ
26209	764	49	of	of	IN
26209	764	50	sugar	sugar	NN
26209	764	51	,	,	,
26209	764	52	and	and	CC
26209	764	53	salt	salt	NN
26209	764	54	and	and	CC
26209	764	55	pepper	pepper	NN
26209	764	56	to	to	IN
26209	764	57	taste	taste	NN
26209	764	58	.	.	.
26209	765	1	Mix	mix	VB
26209	765	2	all	all	DT
26209	765	3	well	well	RB
26209	765	4	together	together	RB
26209	765	5	,	,	,
26209	765	6	form	form	VBP
26209	765	7	into	into	IN
26209	765	8	an	an	DT
26209	765	9	oblong	oblong	JJ
26209	765	10	shape	shape	NN
26209	765	11	,	,	,
26209	765	12	leaving	leave	VBG
26209	765	13	the	the	DT
26209	765	14	top	top	JJ
26209	765	15	rough	rough	NN
26209	765	16	.	.	.
26209	766	1	Brown	brown	VB
26209	766	2	a	a	DT
26209	766	3	little	little	JJ
26209	766	4	butter	butter	NN
26209	766	5	in	in	IN
26209	766	6	a	a	DT
26209	766	7	spider	spider	NN
26209	766	8	,	,	,
26209	766	9	put	put	VBD
26209	766	10	the	the	DT
26209	766	11	papa	papa	NN
26209	766	12	into	into	IN
26209	766	13	it	-PRON-	PRP
26209	766	14	,	,	,
26209	766	15	and	and	CC
26209	766	16	after	after	IN
26209	766	17	a	a	DT
26209	766	18	few	few	JJ
26209	766	19	moments	moment	NNS
26209	766	20	'	'	POS
26209	766	21	frying	fry	VBG
26209	766	22	scatter	scatter	NN
26209	766	23	little	little	JJ
26209	766	24	lumps	lump	NNS
26209	766	25	of	of	IN
26209	766	26	butter	butter	NN
26209	766	27	over	over	IN
26209	766	28	the	the	DT
26209	766	29	top	top	NN
26209	766	30	and	and	CC
26209	766	31	set	set	VBN
26209	766	32	in	in	IN
26209	766	33	the	the	DT
26209	766	34	oven	oven	NN
26209	766	35	to	to	TO
26209	766	36	brown	brown	VB
26209	766	37	.	.	.
26209	767	1	Garnish	garnish	VB
26209	767	2	with	with	IN
26209	767	3	parsley	parsley	NN
26209	767	4	and	and	CC
26209	767	5	hard	hard	RB
26209	767	6	-	-	HYPH
26209	767	7	boiled	boil	VBN
26209	767	8	eggs	egg	NNS
26209	767	9	cut	cut	VBN
26209	767	10	in	in	IN
26209	767	11	quarters	quarter	NNS
26209	767	12	lengthwise	lengthwise	RB
26209	767	13	.	.	.
26209	768	1	SWEET	SWEET	NNP
26209	768	2	POTATOES	POTATOES	NNP
26209	768	3	FRIED	FRIED	NNP
26209	768	4	RAW	RAW	NNP
26209	768	5	.	.	.
26209	769	1	Peel	peel	VB
26209	769	2	two	two	CD
26209	769	3	or	or	CC
26209	769	4	three	three	CD
26209	769	5	medium	medium	JJ
26209	769	6	-	-	HYPH
26209	769	7	sized	sized	JJ
26209	769	8	potatoes	potato	NNS
26209	769	9	and	and	CC
26209	769	10	cut	cut	VBN
26209	769	11	in	in	IN
26209	769	12	slices	slice	NNS
26209	769	13	about	about	IN
26209	769	14	a	a	DT
26209	769	15	quarter	quarter	NN
26209	769	16	of	of	IN
26209	769	17	an	an	DT
26209	769	18	inch	inch	NN
26209	769	19	thick	thick	JJ
26209	769	20	,	,	,
26209	769	21	fry	fry	NN
26209	769	22	in	in	IN
26209	769	23	boiling	boil	VBG
26209	769	24	fat	fat	NN
26209	769	25	--	--	:
26209	769	26	when	when	WRB
26209	769	27	they	-PRON-	PRP
26209	769	28	are	be	VBP
26209	769	29	a	a	DT
26209	769	30	nice	nice	JJ
26209	769	31	brown	brown	NN
26209	769	32	they	-PRON-	PRP
26209	769	33	are	be	VBP
26209	769	34	done	do	VBN
26209	769	35	--	--	:
26209	769	36	drain	drain	VB
26209	769	37	on	on	IN
26209	769	38	paper	paper	NN
26209	769	39	for	for	IN
26209	769	40	a	a	DT
26209	769	41	moment	moment	NN
26209	769	42	before	before	IN
26209	769	43	serving	serve	VBG
26209	769	44	.	.	.
26209	770	1	COOKED	COOKED	NNP
26209	770	2	SWEET	SWEET	NNP
26209	770	3	POTATOES	POTATOES	NNP
26209	770	4	FRIED	FRIED	NNP
26209	770	5	.	.	.
26209	771	1	Take	take	VB
26209	771	2	several	several	JJ
26209	771	3	sweet	sweet	JJ
26209	771	4	potatoes	potato	NNS
26209	771	5	cut	cut	VBN
26209	771	6	in	in	IN
26209	771	7	slices	slice	NNS
26209	771	8	lengthwise	lengthwise	RB
26209	771	9	,	,	,
26209	771	10	not	not	RB
26209	771	11	too	too	RB
26209	771	12	thin	thin	JJ
26209	771	13	.	.	.
26209	772	1	Dip	dip	VB
26209	772	2	each	each	DT
26209	772	3	slice	slice	NN
26209	772	4	in	in	IN
26209	772	5	melted	melted	JJ
26209	772	6	butter	butter	NN
26209	772	7	and	and	CC
26209	772	8	then	then	RB
26209	772	9	in	in	IN
26209	772	10	brown	brown	JJ
26209	772	11	sugar	sugar	NN
26209	772	12	,	,	,
26209	772	13	and	and	CC
26209	772	14	fry	fry	VB
26209	772	15	in	in	IN
26209	772	16	a	a	DT
26209	772	17	little	little	JJ
26209	772	18	butter	butter	NN
26209	772	19	.	.	.
26209	773	1	SWEET	SWEET	JJR
26209	773	2	POTATOES	potatoes	NN
26209	773	3	MASHED	MASHED	NNS
26209	773	4	AND	and	CC
26209	773	5	BROWNED	browned	NN
26209	773	6	.	.	.
26209	774	1	Boil	Boil	NNP
26209	774	2	three	three	CD
26209	774	3	sweet	sweet	JJ
26209	774	4	potatoes	potato	NNS
26209	774	5	of	of	IN
26209	774	6	medium	medium	JJ
26209	774	7	size	size	NN
26209	774	8	until	until	IN
26209	774	9	done	do	VBN
26209	774	10	.	.	.
26209	775	1	Peel	peel	VB
26209	775	2	and	and	CC
26209	775	3	squeeze	squeeze	VB
26209	775	4	through	through	IN
26209	775	5	the	the	DT
26209	775	6	patent	patent	NN
26209	775	7	vegetable	vegetable	NN
26209	775	8	strainer	strainer	NN
26209	775	9	,	,	,
26209	775	10	add	add	VB
26209	775	11	a	a	DT
26209	775	12	heaping	heaping	NN
26209	775	13	tablespoonful	tablespoonful	NN
26209	775	14	of	of	IN
26209	775	15	butter	butter	NN
26209	775	16	,	,	,
26209	775	17	salt	salt	NN
26209	775	18	and	and	CC
26209	775	19	pepper	pepper	NN
26209	775	20	to	to	TO
26209	775	21	taste	taste	VB
26209	775	22	,	,	,
26209	775	23	and	and	CC
26209	775	24	enough	enough	JJ
26209	775	25	milk	milk	NN
26209	775	26	to	to	TO
26209	775	27	make	make	VB
26209	775	28	very	very	RB
26209	775	29	soft	soft	JJ
26209	775	30	.	.	.
26209	776	1	Put	put	VB
26209	776	2	in	in	RP
26209	776	3	a	a	DT
26209	776	4	baking	baking	NN
26209	776	5	dish	dish	NN
26209	776	6	,	,	,
26209	776	7	dot	dot	VB
26209	776	8	it	-PRON-	PRP
26209	776	9	over	over	RP
26209	776	10	with	with	IN
26209	776	11	tiny	tiny	JJ
26209	776	12	bits	bit	NNS
26209	776	13	of	of	IN
26209	776	14	butter	butter	NN
26209	776	15	and	and	CC
26209	776	16	bake	bake	NN
26209	776	17	until	until	IN
26209	776	18	brown	brown	NNP
26209	776	19	.	.	.
26209	777	1	Serve	serve	VB
26209	777	2	in	in	IN
26209	777	3	the	the	DT
26209	777	4	dish	dish	NN
26209	777	5	in	in	IN
26209	777	6	which	which	WDT
26209	777	7	it	-PRON-	PRP
26209	777	8	is	be	VBZ
26209	777	9	baked	baked	JJ
26209	777	10	.	.	.
26209	778	1	If	if	IN
26209	778	2	any	any	DT
26209	778	3	is	be	VBZ
26209	778	4	left	leave	VBN
26209	778	5	over	over	RB
26209	778	6	remove	remove	VB
26209	778	7	the	the	DT
26209	778	8	thin	thin	JJ
26209	778	9	brown	brown	JJ
26209	778	10	skin	skin	NN
26209	778	11	,	,	,
26209	778	12	make	make	VB
26209	778	13	the	the	DT
26209	778	14	potato	potato	NN
26209	778	15	into	into	IN
26209	778	16	small	small	JJ
26209	778	17	,	,	,
26209	778	18	flat	flat	JJ
26209	778	19	cakes	cake	NNS
26209	778	20	and	and	CC
26209	778	21	brown	brown	JJ
26209	778	22	on	on	IN
26209	778	23	both	both	DT
26209	778	24	sides	side	NNS
26209	778	25	in	in	IN
26209	778	26	a	a	DT
26209	778	27	little	little	JJ
26209	778	28	butter	butter	NN
26209	778	29	in	in	IN
26209	778	30	a	a	DT
26209	778	31	spider	spider	NN
26209	778	32	.	.	.
26209	779	1	SWEET	SWEET	NNP
26209	779	2	POTATO	potato	NN
26209	779	3	CROQUETTES	croquette	NNS
26209	779	4	.	.	.
26209	780	1	Three	three	CD
26209	780	2	medium	medium	JJ
26209	780	3	-	-	HYPH
26209	780	4	sized	sized	JJ
26209	780	5	potatoes	potato	NNS
26209	780	6	baked	bake	VBD
26209	780	7	and	and	CC
26209	780	8	mashed	mash	VBD
26209	780	9	very	very	RB
26209	780	10	fine	fine	RB
26209	780	11	and	and	CC
26209	780	12	beaten	beat	VBN
26209	780	13	to	to	IN
26209	780	14	a	a	DT
26209	780	15	cream	cream	NN
26209	780	16	with	with	IN
26209	780	17	one	one	CD
26209	780	18	generous	generous	JJ
26209	780	19	tablespoonful	tablespoonful	NN
26209	780	20	of	of	IN
26209	780	21	butter	butter	NN
26209	780	22	,	,	,
26209	780	23	three	three	CD
26209	780	24	tablespoonfuls	tablespoonful	NNS
26209	780	25	of	of	IN
26209	780	26	cream	cream	NN
26209	780	27	,	,	,
26209	780	28	one	one	CD
26209	780	29	teaspoonful	teaspoonful	NN
26209	780	30	of	of	IN
26209	780	31	sugar	sugar	NN
26209	780	32	,	,	,
26209	780	33	a	a	DT
26209	780	34	little	little	JJ
26209	780	35	salt	salt	NN
26209	780	36	,	,	,
26209	780	37	one	one	CD
26209	780	38	teaspoonful	teaspoonful	NN
26209	780	39	of	of	IN
26209	780	40	lemon	lemon	NN
26209	780	41	juice	juice	NN
26209	780	42	,	,	,
26209	780	43	a	a	DT
26209	780	44	saltspoonful	saltspoonful	NN
26209	780	45	of	of	IN
26209	780	46	cinnamon	cinnamon	NN
26209	780	47	and	and	CC
26209	780	48	one	one	CD
26209	780	49	egg	egg	NNP
26209	780	50	yolk	yolk	NNP
26209	780	51	beaten	beat	VBN
26209	780	52	very	very	RB
26209	780	53	light	light	JJ
26209	780	54	,	,	,
26209	780	55	and	and	CC
26209	780	56	add	add	VB
26209	780	57	at	at	IN
26209	780	58	the	the	DT
26209	780	59	last	last	JJ
26209	780	60	the	the	DT
26209	780	61	white	white	NN
26209	780	62	of	of	IN
26209	780	63	egg	egg	NNP
26209	780	64	whipped	whip	VBN
26209	780	65	to	to	IN
26209	780	66	a	a	DT
26209	780	67	stiff	stiff	JJ
26209	780	68	froth	froth	NN
26209	780	69	.	.	.
26209	781	1	Form	form	VB
26209	781	2	into	into	IN
26209	781	3	cones	cone	NNS
26209	781	4	or	or	CC
26209	781	5	cylinders	cylinder	NNS
26209	781	6	,	,	,
26209	781	7	dip	dip	NN
26209	781	8	in	in	IN
26209	781	9	beaten	beat	VBN
26209	781	10	egg	egg	NN
26209	781	11	and	and	CC
26209	781	12	bread	bread	NN
26209	781	13	crumbs	crumb	NNS
26209	781	14	and	and	CC
26209	781	15	fry	fry	VB
26209	781	16	in	in	IN
26209	781	17	boiling	boil	VBG
26209	781	18	fat	fat	NN
26209	781	19	.	.	.
26209	782	1	Drain	drain	VB
26209	782	2	on	on	IN
26209	782	3	kitchen	kitchen	NN
26209	782	4	paper	paper	NN
26209	782	5	,	,	,
26209	782	6	sift	sift	VB
26209	782	7	a	a	DT
26209	782	8	little	little	JJ
26209	782	9	sugar	sugar	NN
26209	782	10	over	over	IN
26209	782	11	them	-PRON-	PRP
26209	782	12	and	and	CC
26209	782	13	serve	serve	VB
26209	782	14	at	at	IN
26209	782	15	once	once	RB
26209	782	16	.	.	.
26209	783	1	BRUSSELS	BRUSSELS	NNP
26209	783	2	SPROUTS	sprouts	NN
26209	783	3	.	.	.
26209	784	1	Pick	pick	VB
26209	784	2	off	off	RP
26209	784	3	any	any	DT
26209	784	4	leaves	leave	NNS
26209	784	5	that	that	WDT
26209	784	6	may	may	MD
26209	784	7	be	be	VB
26209	784	8	discolored	discolor	VBN
26209	784	9	and	and	CC
26209	784	10	wash	wash	VB
26209	784	11	well	well	RB
26209	784	12	a	a	DT
26209	784	13	quart	quart	NN
26209	784	14	of	of	IN
26209	784	15	Brussels	Brussels	NNP
26209	784	16	sprouts	sprout	NNS
26209	784	17	,	,	,
26209	784	18	put	put	VBD
26209	784	19	into	into	IN
26209	784	20	a	a	DT
26209	784	21	saucepan	saucepan	NN
26209	784	22	with	with	IN
26209	784	23	two	two	CD
26209	784	24	quarts	quart	NNS
26209	784	25	of	of	IN
26209	784	26	boiling	boil	VBG
26209	784	27	water	water	NN
26209	784	28	and	and	CC
26209	784	29	a	a	DT
26209	784	30	saltspoonful	saltspoonful	NN
26209	784	31	of	of	IN
26209	784	32	soda	soda	NN
26209	784	33	.	.	.
26209	785	1	Boil	Boil	NNP
26209	785	2	rapidly	rapidly	RB
26209	785	3	until	until	IN
26209	785	4	tender	tender	NN
26209	785	5	--	--	:
26209	785	6	about	about	RB
26209	785	7	half	half	PDT
26209	785	8	an	an	DT
26209	785	9	hour	hour	NN
26209	785	10	--	--	:
26209	785	11	just	just	RB
26209	785	12	before	before	IN
26209	785	13	they	-PRON-	PRP
26209	785	14	are	be	VBP
26209	785	15	done	do	VBN
26209	785	16	add	add	VB
26209	785	17	a	a	DT
26209	785	18	tablespoonful	tablespoonful	NN
26209	785	19	of	of	IN
26209	785	20	salt	salt	NN
26209	785	21	.	.	.
26209	786	1	Drain	drain	VB
26209	786	2	them	-PRON-	PRP
26209	786	3	in	in	IN
26209	786	4	a	a	DT
26209	786	5	colander	colander	NN
26209	786	6	,	,	,
26209	786	7	and	and	CC
26209	786	8	if	if	IN
26209	786	9	it	-PRON-	PRP
26209	786	10	is	be	VBZ
26209	786	11	not	not	RB
26209	786	12	time	time	NN
26209	786	13	to	to	TO
26209	786	14	serve	serve	VB
26209	786	15	them	-PRON-	PRP
26209	786	16	stand	stand	VB
26209	786	17	the	the	DT
26209	786	18	colander	colander	NN
26209	786	19	over	over	IN
26209	786	20	steam	steam	NN
26209	786	21	to	to	TO
26209	786	22	keep	keep	VB
26209	786	23	them	-PRON-	PRP
26209	786	24	hot	hot	JJ
26209	786	25	.	.	.
26209	787	1	Do	do	VB
26209	787	2	not	not	RB
26209	787	3	let	let	VB
26209	787	4	them	-PRON-	PRP
26209	787	5	remain	remain	VB
26209	787	6	in	in	IN
26209	787	7	the	the	DT
26209	787	8	water	water	NN
26209	787	9	.	.	.
26209	788	1	When	when	WRB
26209	788	2	ready	ready	JJ
26209	788	3	to	to	TO
26209	788	4	serve	serve	VB
26209	788	5	put	put	VBN
26209	788	6	the	the	DT
26209	788	7	sprouts	sprout	NNS
26209	788	8	in	in	IN
26209	788	9	a	a	DT
26209	788	10	vegetable	vegetable	JJ
26209	788	11	dish	dish	NN
26209	788	12	and	and	CC
26209	788	13	pour	pour	VB
26209	788	14	over	over	IN
26209	788	15	them	-PRON-	PRP
26209	788	16	a	a	DT
26209	788	17	pint	pint	NN
26209	788	18	of	of	IN
26209	788	19	rich	rich	JJ
26209	788	20	cream	cream	NN
26209	788	21	sauce	sauce	NN
26209	788	22	.	.	.
26209	789	1	OKRA	OKRA	NNS
26209	789	2	AND	and	CC
26209	789	3	TOMATOES	tomatoes	NN
26209	789	4	.	.	.
26209	790	1	A	a	DT
26209	790	2	quart	quart	NN
26209	790	3	of	of	IN
26209	790	4	fresh	fresh	JJ
26209	790	5	or	or	CC
26209	790	6	canned	canned	JJ
26209	790	7	tomatoes	tomato	NNS
26209	790	8	--	--	:
26209	790	9	if	if	IN
26209	790	10	fresh	fresh	JJ
26209	790	11	,	,	,
26209	790	12	skin	skin	NN
26209	790	13	in	in	IN
26209	790	14	the	the	DT
26209	790	15	usual	usual	JJ
26209	790	16	way	way	NN
26209	790	17	--	--	:
26209	790	18	cut	cut	VBD
26209	790	19	them	-PRON-	PRP
26209	790	20	in	in	IN
26209	790	21	quarters	quarter	NNS
26209	790	22	and	and	CC
26209	790	23	put	put	VBD
26209	790	24	over	over	RP
26209	790	25	the	the	DT
26209	790	26	fire	fire	NN
26209	790	27	,	,	,
26209	790	28	let	let	VB
26209	790	29	them	-PRON-	PRP
26209	790	30	boil	boil	VB
26209	790	31	until	until	IN
26209	790	32	a	a	DT
26209	790	33	great	great	JJ
26209	790	34	deal	deal	NN
26209	790	35	of	of	IN
26209	790	36	the	the	DT
26209	790	37	water	water	NN
26209	790	38	has	have	VBZ
26209	790	39	evaporated	evaporate	VBN
26209	790	40	,	,	,
26209	790	41	then	then	RB
26209	790	42	add	add	VB
26209	790	43	a	a	DT
26209	790	44	pint	pint	NN
26209	790	45	of	of	IN
26209	790	46	fresh	fresh	JJ
26209	790	47	okra	okra	NN
26209	790	48	,	,	,
26209	790	49	cut	cut	VBN
26209	790	50	in	in	IN
26209	790	51	slices	slice	NNS
26209	790	52	,	,	,
26209	790	53	cook	cook	NN
26209	790	54	until	until	IN
26209	790	55	tender	tender	NN
26209	790	56	,	,	,
26209	790	57	season	season	NN
26209	790	58	with	with	IN
26209	790	59	a	a	DT
26209	790	60	generous	generous	JJ
26209	790	61	heaping	heaping	NN
26209	790	62	tablespoonful	tablespoonful	NN
26209	790	63	of	of	IN
26209	790	64	butter	butter	NN
26209	790	65	,	,	,
26209	790	66	and	and	CC
26209	790	67	pepper	pepper	NN
26209	790	68	and	and	CC
26209	790	69	salt	salt	NN
26209	790	70	to	to	IN
26209	790	71	taste	taste	NN
26209	790	72	.	.	.
26209	791	1	BEETS	BEETS	NNP
26209	791	2	.	.	.
26209	792	1	Wash	wash	VB
26209	792	2	the	the	DT
26209	792	3	beets	beet	NNS
26209	792	4	carefully	carefully	RB
26209	792	5	to	to	TO
26209	792	6	avoid	avoid	VB
26209	792	7	breaking	break	VBG
26209	792	8	the	the	DT
26209	792	9	skin	skin	NN
26209	792	10	,	,	,
26209	792	11	and	and	CC
26209	792	12	do	do	VBP
26209	792	13	not	not	RB
26209	792	14	cut	cut	VB
26209	792	15	off	off	RP
26209	792	16	the	the	DT
26209	792	17	fine	fine	JJ
26209	792	18	roots	root	NNS
26209	792	19	,	,	,
26209	792	20	as	as	IN
26209	792	21	this	this	DT
26209	792	22	will	will	MD
26209	792	23	bleed	bleed	VB
26209	792	24	and	and	CC
26209	792	25	spoil	spoil	VB
26209	792	26	them	-PRON-	PRP
26209	792	27	.	.	.
26209	793	1	Put	put	VB
26209	793	2	on	on	RP
26209	793	3	in	in	IN
26209	793	4	boiling	boil	VBG
26209	793	5	water	water	NN
26209	793	6	and	and	CC
26209	793	7	cook	cook	NN
26209	793	8	from	from	IN
26209	793	9	an	an	DT
26209	793	10	hour	hour	NN
26209	793	11	and	and	CC
26209	793	12	a	a	DT
26209	793	13	half	half	NN
26209	793	14	to	to	IN
26209	793	15	three	three	CD
26209	793	16	hours	hour	NNS
26209	793	17	.	.	.
26209	794	1	Test	test	VB
26209	794	2	with	with	IN
26209	794	3	a	a	DT
26209	794	4	wooden	wooden	JJ
26209	794	5	skewer	skewer	NN
26209	794	6	.	.	.
26209	795	1	Cut	cut	NN
26209	795	2	in	in	IN
26209	795	3	slices	slice	NNS
26209	795	4	or	or	CC
26209	795	5	dice	dice	NNS
26209	795	6	and	and	CC
26209	795	7	serve	serve	VB
26209	795	8	with	with	IN
26209	795	9	melted	melted	JJ
26209	795	10	butter	butter	NN
26209	795	11	,	,	,
26209	795	12	pepper	pepper	NN
26209	795	13	and	and	CC
26209	795	14	salt	salt	NN
26209	795	15	.	.	.
26209	796	1	Winter	winter	NN
26209	796	2	beets	beet	NNS
26209	796	3	should	should	MD
26209	796	4	be	be	VB
26209	796	5	soaked	soak	VBN
26209	796	6	over	over	IN
26209	796	7	night	night	NN
26209	796	8	.	.	.
26209	797	1	PURÉE	PURÉE	VBN
26209	797	2	OF	of	IN
26209	797	3	PEAS	PEAS	NNP
26209	797	4	.	.	.
26209	798	1	When	when	WRB
26209	798	2	peas	pea	NNS
26209	798	3	are	be	VBP
26209	798	4	old	old	JJ
26209	798	5	this	this	DT
26209	798	6	is	be	VBZ
26209	798	7	a	a	DT
26209	798	8	very	very	RB
26209	798	9	nice	nice	JJ
26209	798	10	way	way	NN
26209	798	11	to	to	TO
26209	798	12	use	use	VB
26209	798	13	them	-PRON-	PRP
26209	798	14	.	.	.
26209	799	1	Put	put	VB
26209	799	2	a	a	DT
26209	799	3	quart	quart	NN
26209	799	4	of	of	IN
26209	799	5	shelled	shelled	JJ
26209	799	6	peas	pea	NNS
26209	799	7	over	over	IN
26209	799	8	the	the	DT
26209	799	9	fire	fire	NN
26209	799	10	in	in	IN
26209	799	11	sufficient	sufficient	JJ
26209	799	12	boiling	boiling	NN
26209	799	13	water	water	NN
26209	799	14	to	to	TO
26209	799	15	cook	cook	VB
26209	799	16	them	-PRON-	PRP
26209	799	17	.	.	.
26209	800	1	Boil	Boil	NNP
26209	800	2	until	until	IN
26209	800	3	tender	tender	NN
26209	800	4	,	,	,
26209	800	5	drain	drain	VBP
26209	800	6	from	from	IN
26209	800	7	the	the	DT
26209	800	8	water	water	NN
26209	800	9	,	,	,
26209	800	10	press	press	VB
26209	800	11	through	through	IN
26209	800	12	a	a	DT
26209	800	13	purée	purée	NN
26209	800	14	sieve	sieve	NN
26209	800	15	,	,	,
26209	800	16	season	season	NN
26209	800	17	with	with	IN
26209	800	18	salt	salt	NN
26209	800	19	and	and	CC
26209	800	20	pepper	pepper	NN
26209	800	21	to	to	TO
26209	800	22	taste	taste	NN
26209	800	23	,	,	,
26209	800	24	and	and	CC
26209	800	25	a	a	DT
26209	800	26	good	good	JJ
26209	800	27	heaping	heaping	NN
26209	800	28	tablespoonful	tablespoonful	NN
26209	800	29	of	of	IN
26209	800	30	butter	butter	NN
26209	800	31	,	,	,
26209	800	32	and	and	CC
26209	800	33	if	if	IN
26209	800	34	too	too	RB
26209	800	35	dry	dry	VBP
26209	800	36	a	a	DT
26209	800	37	little	little	JJ
26209	800	38	milk	milk	NN
26209	800	39	or	or	CC
26209	800	40	cream	cream	NN
26209	800	41	may	may	MD
26209	800	42	be	be	VB
26209	800	43	used	use	VBN
26209	800	44	.	.	.
26209	801	1	PURÉE	PURÉE	VBN
26209	801	2	OF	of	IN
26209	801	3	LIMA	lima	JJ
26209	801	4	BEANS	bean	NNS
26209	801	5	may	may	MD
26209	801	6	be	be	VB
26209	801	7	prepared	prepare	VBN
26209	801	8	in	in	IN
26209	801	9	the	the	DT
26209	801	10	same	same	JJ
26209	801	11	way	way	NN
26209	801	12	.	.	.
26209	802	1	PURÉE	PURÉE	VBN
26209	802	2	OF	of	IN
26209	802	3	CUCUMBERS	cucumber	NNS
26209	802	4	.	.	.
26209	803	1	Peel	peel	VB
26209	803	2	and	and	CC
26209	803	3	slice	slice	VB
26209	803	4	the	the	DT
26209	803	5	cucumbers	cucumber	NNS
26209	803	6	and	and	CC
26209	803	7	put	put	VBD
26209	803	8	them	-PRON-	PRP
26209	803	9	over	over	IN
26209	803	10	the	the	DT
26209	803	11	fire	fire	NN
26209	803	12	in	in	IN
26209	803	13	as	as	RB
26209	803	14	little	little	JJ
26209	803	15	boiling	boiling	NN
26209	803	16	water	water	NN
26209	803	17	as	as	IN
26209	803	18	will	will	MD
26209	803	19	cook	cook	VB
26209	803	20	them	-PRON-	PRP
26209	803	21	;	;	:
26209	803	22	when	when	WRB
26209	803	23	tender	tender	NN
26209	803	24	drain	drain	NN
26209	803	25	from	from	IN
26209	803	26	the	the	DT
26209	803	27	water	water	NN
26209	803	28	,	,	,
26209	803	29	press	press	VB
26209	803	30	through	through	IN
26209	803	31	a	a	DT
26209	803	32	purée	purée	NN
26209	803	33	sieve	sieve	NN
26209	803	34	,	,	,
26209	803	35	season	season	NN
26209	803	36	with	with	IN
26209	803	37	salt	salt	NN
26209	803	38	and	and	CC
26209	803	39	pepper	pepper	NN
26209	803	40	and	and	CC
26209	803	41	add	add	VB
26209	803	42	a	a	DT
26209	803	43	tablespoonful	tablespoonful	NN
26209	803	44	of	of	IN
26209	803	45	butter	butter	NN
26209	803	46	.	.	.
26209	804	1	STUFFED	stuffed	NN
26209	804	2	CUCUMBERS	cucumber	NNS
26209	804	3	.	.	.
26209	805	1	Peel	peel	VB
26209	805	2	two	two	CD
26209	805	3	large	large	JJ
26209	805	4	,	,	,
26209	805	5	fine	fine	JJ
26209	805	6	cucumbers	cucumber	NNS
26209	805	7	,	,	,
26209	805	8	cut	cut	VBN
26209	805	9	in	in	IN
26209	805	10	half	half	NN
26209	805	11	lengthwise	lengthwise	RB
26209	805	12	,	,	,
26209	805	13	take	take	VB
26209	805	14	out	out	RP
26209	805	15	the	the	DT
26209	805	16	seeds	seed	NNS
26209	805	17	.	.	.
26209	806	1	Scrape	scrape	VB
26209	806	2	out	out	RB
26209	806	3	carefully	carefully	RB
26209	806	4	the	the	DT
26209	806	5	soft	soft	JJ
26209	806	6	part	part	NN
26209	806	7	--	--	:
26209	806	8	with	with	IN
26209	806	9	a	a	DT
26209	806	10	small	small	JJ
26209	806	11	spoon	spoon	NN
26209	806	12	--	--	:
26209	806	13	into	into	IN
26209	806	14	a	a	DT
26209	806	15	saucepan	saucepan	NN
26209	806	16	.	.	.
26209	807	1	Peel	peel	VB
26209	807	2	and	and	CC
26209	807	3	core	core	VB
26209	807	4	a	a	DT
26209	807	5	tart	tart	JJ
26209	807	6	apple	apple	NN
26209	807	7	,	,	,
26209	807	8	chop	chop	NN
26209	807	9	fine	fine	RB
26209	807	10	with	with	IN
26209	807	11	a	a	DT
26209	807	12	small	small	JJ
26209	807	13	pickled	pickled	JJ
26209	807	14	gherkin	gherkin	NN
26209	807	15	,	,	,
26209	807	16	take	take	VB
26209	807	17	from	from	IN
26209	807	18	this	this	DT
26209	807	19	a	a	DT
26209	807	20	good	good	JJ
26209	807	21	tablespoonful	tablespoonful	NN
26209	807	22	for	for	IN
26209	807	23	the	the	DT
26209	807	24	sauce	sauce	NN
26209	807	25	and	and	CC
26209	807	26	put	put	VB
26209	807	27	one	one	CD
26209	807	28	side	side	NN
26209	807	29	,	,	,
26209	807	30	then	then	RB
26209	807	31	add	add	VB
26209	807	32	the	the	DT
26209	807	33	rest	rest	NN
26209	807	34	to	to	IN
26209	807	35	the	the	DT
26209	807	36	soft	soft	JJ
26209	807	37	part	part	NN
26209	807	38	of	of	IN
26209	807	39	the	the	DT
26209	807	40	cucumbers	cucumber	NNS
26209	807	41	in	in	IN
26209	807	42	the	the	DT
26209	807	43	saucepan	saucepan	NN
26209	807	44	.	.	.
26209	808	1	Let	let	VB
26209	808	2	it	-PRON-	PRP
26209	808	3	simmer	simmer	VB
26209	808	4	until	until	IN
26209	808	5	tender	tender	NN
26209	808	6	,	,	,
26209	808	7	then	then	RB
26209	808	8	add	add	VB
26209	808	9	butter	butter	NN
26209	808	10	the	the	DT
26209	808	11	size	size	NN
26209	808	12	of	of	IN
26209	808	13	an	an	DT
26209	808	14	egg	egg	NN
26209	808	15	,	,	,
26209	808	16	pepper	pepper	NN
26209	808	17	and	and	CC
26209	808	18	salt	salt	NN
26209	808	19	to	to	IN
26209	808	20	taste	taste	NN
26209	808	21	,	,	,
26209	808	22	a	a	DT
26209	808	23	few	few	JJ
26209	808	24	drops	drop	NNS
26209	808	25	of	of	IN
26209	808	26	onion	onion	NN
26209	808	27	juice	juice	NN
26209	808	28	,	,	,
26209	808	29	or	or	CC
26209	808	30	the	the	DT
26209	808	31	spoon	spoon	NN
26209	808	32	used	use	VBN
26209	808	33	for	for	IN
26209	808	34	stirring	stir	VBG
26209	808	35	the	the	DT
26209	808	36	mixture	mixture	NN
26209	808	37	may	may	MD
26209	808	38	be	be	VB
26209	808	39	rubbed	rub	VBN
26209	808	40	with	with	IN
26209	808	41	garlic	garlic	NN
26209	808	42	,	,	,
26209	808	43	three	three	CD
26209	808	44	tablespoonfuls	tablespoonful	NNS
26209	808	45	of	of	IN
26209	808	46	grated	grate	VBN
26209	808	47	bread	bread	NN
26209	808	48	crumbs	crumb	NNS
26209	808	49	,	,	,
26209	808	50	one	one	CD
26209	808	51	egg	egg	NN
26209	808	52	beaten	beat	VBN
26209	808	53	,	,	,
26209	808	54	stir	stir	VB
26209	808	55	all	all	RB
26209	808	56	together	together	RB
26209	808	57	,	,	,
26209	808	58	and	and	CC
26209	808	59	remove	remove	VB
26209	808	60	at	at	IN
26209	808	61	once	once	RB
26209	808	62	from	from	IN
26209	808	63	the	the	DT
26209	808	64	fire	fire	NN
26209	808	65	.	.	.
26209	809	1	Put	put	VB
26209	809	2	the	the	DT
26209	809	3	cucumbers	cucumber	NNS
26209	809	4	in	in	IN
26209	809	5	a	a	DT
26209	809	6	saucepan	saucepan	NN
26209	809	7	,	,	,
26209	809	8	cover	cover	VB
26209	809	9	with	with	IN
26209	809	10	boiling	boil	VBG
26209	809	11	water	water	NN
26209	809	12	and	and	CC
26209	809	13	cook	cook	VB
26209	809	14	gently	gently	RB
26209	809	15	until	until	IN
26209	809	16	tender	tender	NN
26209	809	17	--	--	:
26209	809	18	about	about	RB
26209	809	19	ten	ten	CD
26209	809	20	or	or	CC
26209	809	21	fifteen	fifteen	CD
26209	809	22	minutes	minute	NNS
26209	809	23	;	;	:
26209	809	24	when	when	WRB
26209	809	25	nearly	nearly	RB
26209	809	26	done	do	VBN
26209	809	27	add	add	VB
26209	809	28	a	a	DT
26209	809	29	tablespoonful	tablespoonful	NN
26209	809	30	of	of	IN
26209	809	31	salt	salt	NN
26209	809	32	,	,	,
26209	809	33	drain	drain	VB
26209	809	34	from	from	IN
26209	809	35	the	the	DT
26209	809	36	water	water	NN
26209	809	37	,	,	,
26209	809	38	when	when	WRB
26209	809	39	cool	cool	JJ
26209	809	40	enough	enough	JJ
26209	809	41	stuff	stuff	NN
26209	809	42	them	-PRON-	PRP
26209	809	43	with	with	IN
26209	809	44	the	the	DT
26209	809	45	dressing	dressing	NN
26209	809	46	already	already	RB
26209	809	47	prepared	prepare	VBN
26209	809	48	and	and	CC
26209	809	49	press	press	VBP
26209	809	50	into	into	IN
26209	809	51	shape	shape	NN
26209	809	52	,	,	,
26209	809	53	brush	brush	NN
26209	809	54	with	with	IN
26209	809	55	egg	egg	NN
26209	809	56	,	,	,
26209	809	57	sprinkle	sprinkle	VB
26209	809	58	bread	bread	NN
26209	809	59	crumbs	crumb	VBZ
26209	809	60	over	over	IN
26209	809	61	the	the	DT
26209	809	62	top	top	NN
26209	809	63	and	and	CC
26209	809	64	a	a	DT
26209	809	65	few	few	JJ
26209	809	66	tiny	tiny	JJ
26209	809	67	lumps	lump	NNS
26209	809	68	of	of	IN
26209	809	69	butter	butter	NN
26209	809	70	,	,	,
26209	809	71	place	place	NN
26209	809	72	carefully	carefully	RB
26209	809	73	in	in	IN
26209	809	74	a	a	DT
26209	809	75	pan	pan	NN
26209	809	76	and	and	CC
26209	809	77	bake	bake	VB
26209	809	78	a	a	DT
26209	809	79	delicate	delicate	JJ
26209	809	80	brown	brown	NN
26209	809	81	.	.	.
26209	810	1	FOR	for	IN
26209	810	2	THE	the	DT
26209	810	3	SAUCE	SAUCE	NNP
26209	810	4	,	,	,
26209	810	5	take	take	VB
26209	810	6	the	the	DT
26209	810	7	tablespoonful	tablespoonful	NN
26209	810	8	of	of	IN
26209	810	9	apple	apple	NN
26209	810	10	and	and	CC
26209	810	11	pickle	pickle	NN
26209	810	12	reserved	reserve	VBN
26209	810	13	from	from	IN
26209	810	14	the	the	DT
26209	810	15	stuffing	stuffing	NN
26209	810	16	,	,	,
26209	810	17	and	and	CC
26209	810	18	add	add	VB
26209	810	19	a	a	DT
26209	810	20	teaspoonful	teaspoonful	NN
26209	810	21	of	of	IN
26209	810	22	capers	caper	NNS
26209	810	23	,	,	,
26209	810	24	chop	chop	VB
26209	810	25	all	all	RB
26209	810	26	together	together	RB
26209	810	27	as	as	RB
26209	810	28	fine	fine	RB
26209	810	29	as	as	IN
26209	810	30	possible	possible	JJ
26209	810	31	,	,	,
26209	810	32	make	make	VB
26209	810	33	a	a	DT
26209	810	34	cream	cream	NN
26209	810	35	sauce	sauce	NN
26209	810	36	and	and	CC
26209	810	37	add	add	VB
26209	810	38	this	this	DT
26209	810	39	mixture	mixture	NN
26209	810	40	to	to	IN
26209	810	41	it	-PRON-	PRP
26209	810	42	on	on	IN
26209	810	43	the	the	DT
26209	810	44	fire	fire	NN
26209	810	45	and	and	CC
26209	810	46	heat	heat	NN
26209	810	47	thoroughly	thoroughly	RB
26209	810	48	.	.	.
26209	811	1	Place	place	VB
26209	811	2	the	the	DT
26209	811	3	cucumbers	cucumber	NNS
26209	811	4	carefully	carefully	RB
26209	811	5	on	on	IN
26209	811	6	a	a	DT
26209	811	7	platter	platter	NN
26209	811	8	and	and	CC
26209	811	9	pour	pour	VB
26209	811	10	the	the	DT
26209	811	11	sauce	sauce	NN
26209	811	12	around	around	IN
26209	811	13	them	-PRON-	PRP
26209	811	14	.	.	.
26209	812	1	CUCUMBERS	cucumber	NNS
26209	812	2	STUFFED	stuffed	VBP
26209	812	3	WITH	with	IN
26209	812	4	MUSHROOMS	mushroom	NNS
26209	812	5	.	.	.
26209	813	1	Peel	peel	VB
26209	813	2	two	two	CD
26209	813	3	large	large	JJ
26209	813	4	,	,	,
26209	813	5	firm	firm	NN
26209	813	6	cucumbers	cucumber	NNS
26209	813	7	,	,	,
26209	813	8	and	and	CC
26209	813	9	cut	cut	VBN
26209	813	10	in	in	IN
26209	813	11	half	half	DT
26209	813	12	lengthwise	lengthwise	RB
26209	813	13	;	;	:
26209	813	14	take	take	VB
26209	813	15	out	out	RP
26209	813	16	the	the	DT
26209	813	17	seeds	seed	NNS
26209	813	18	.	.	.
26209	814	1	Take	take	VB
26209	814	2	a	a	DT
26209	814	3	quarter	quarter	NN
26209	814	4	of	of	IN
26209	814	5	a	a	DT
26209	814	6	pound	pound	NN
26209	814	7	of	of	IN
26209	814	8	fresh	fresh	JJ
26209	814	9	mushrooms	mushroom	NNS
26209	814	10	,	,	,
26209	814	11	skin	skin	NN
26209	814	12	and	and	CC
26209	814	13	stem	stem	VB
26209	814	14	them	-PRON-	PRP
26209	814	15	.	.	.
26209	815	1	Chop	chop	VB
26209	815	2	the	the	DT
26209	815	3	mushroom	mushroom	NN
26209	815	4	flaps	flap	VBZ
26209	815	5	very	very	RB
26209	815	6	fine	fine	RB
26209	815	7	,	,	,
26209	815	8	put	put	VBD
26209	815	9	them	-PRON-	PRP
26209	815	10	in	in	IN
26209	815	11	a	a	DT
26209	815	12	spider	spider	NN
26209	815	13	with	with	IN
26209	815	14	four	four	CD
26209	815	15	tablespoonfuls	tablespoonful	NNS
26209	815	16	of	of	IN
26209	815	17	melted	melted	JJ
26209	815	18	butter	butter	NN
26209	815	19	and	and	CC
26209	815	20	a	a	DT
26209	815	21	very	very	RB
26209	815	22	little	little	JJ
26209	815	23	water	water	NN
26209	815	24	,	,	,
26209	815	25	cover	cover	NN
26209	815	26	and	and	CC
26209	815	27	cook	cook	NN
26209	815	28	until	until	IN
26209	815	29	tender	tender	NN
26209	815	30	.	.	.
26209	816	1	Remove	remove	VB
26209	816	2	from	from	IN
26209	816	3	the	the	DT
26209	816	4	fire	fire	NN
26209	816	5	,	,	,
26209	816	6	stir	stir	VB
26209	816	7	in	in	IN
26209	816	8	four	four	CD
26209	816	9	heaping	heaping	NN
26209	816	10	tablespoonfuls	tablespoonful	NNS
26209	816	11	of	of	IN
26209	816	12	grated	grate	VBN
26209	816	13	bread	bread	NN
26209	816	14	crumbs	crumb	NNS
26209	816	15	,	,	,
26209	816	16	salt	salt	NN
26209	816	17	and	and	CC
26209	816	18	pepper	pepper	NN
26209	816	19	to	to	TO
26209	816	20	taste	taste	NN
26209	816	21	,	,	,
26209	816	22	a	a	DT
26209	816	23	few	few	JJ
26209	816	24	drops	drop	NNS
26209	816	25	of	of	IN
26209	816	26	onion	onion	NN
26209	816	27	juice	juice	NN
26209	816	28	,	,	,
26209	816	29	and	and	CC
26209	816	30	the	the	DT
26209	816	31	yolk	yolk	NN
26209	816	32	of	of	IN
26209	816	33	one	one	CD
26209	816	34	egg	egg	NN
26209	816	35	.	.	.
26209	817	1	Stuff	stuff	VB
26209	817	2	the	the	DT
26209	817	3	cucumbers	cucumber	NNS
26209	817	4	with	with	IN
26209	817	5	this	this	DT
26209	817	6	dressing	dressing	NN
26209	817	7	,	,	,
26209	817	8	put	put	VB
26209	817	9	the	the	DT
26209	817	10	halves	half	NNS
26209	817	11	together	together	RB
26209	817	12	,	,	,
26209	817	13	fasten	fasten	RB
26209	817	14	with	with	IN
26209	817	15	wooden	wooden	JJ
26209	817	16	toothpicks	toothpick	NNS
26209	817	17	or	or	CC
26209	817	18	tie	tie	VB
26209	817	19	with	with	IN
26209	817	20	string	string	NN
26209	817	21	.	.	.
26209	818	1	Place	place	NN
26209	818	2	in	in	IN
26209	818	3	a	a	DT
26209	818	4	small	small	JJ
26209	818	5	dish	dish	NN
26209	818	6	that	that	WDT
26209	818	7	will	will	MD
26209	818	8	fit	fit	VB
26209	818	9	in	in	IN
26209	818	10	the	the	DT
26209	818	11	steamer	steamer	NN
26209	818	12	,	,	,
26209	818	13	cover	cover	VB
26209	818	14	closely	closely	RB
26209	818	15	,	,	,
26209	818	16	and	and	CC
26209	818	17	steam	steam	NN
26209	818	18	until	until	IN
26209	818	19	tender	tender	NN
26209	818	20	--	--	:
26209	818	21	about	about	RB
26209	818	22	three	three	CD
26209	818	23	-	-	HYPH
26209	818	24	quarters	quarter	NNS
26209	818	25	of	of	IN
26209	818	26	an	an	DT
26209	818	27	hour	hour	NN
26209	818	28	--	--	:
26209	818	29	and	and	CC
26209	818	30	serve	serve	VB
26209	818	31	with	with	IN
26209	818	32	a	a	DT
26209	818	33	brown	brown	JJ
26209	818	34	sauce	sauce	NN
26209	818	35	made	make	VBN
26209	818	36	as	as	IN
26209	818	37	follows	follow	VBZ
26209	818	38	:	:	:
26209	818	39	THE	the	DT
26209	818	40	SAUCE.--Put	sauce.--put	NN
26209	818	41	on	on	IN
26209	818	42	the	the	DT
26209	818	43	skins	skin	NNS
26209	818	44	and	and	CC
26209	818	45	stems	stem	NNS
26209	818	46	of	of	IN
26209	818	47	the	the	DT
26209	818	48	mushrooms	mushroom	NNS
26209	818	49	in	in	IN
26209	818	50	boiling	boil	VBG
26209	818	51	water	water	NN
26209	818	52	.	.	.
26209	819	1	Fry	fry	VB
26209	819	2	a	a	DT
26209	819	3	few	few	JJ
26209	819	4	slices	slice	NNS
26209	819	5	each	each	DT
26209	819	6	of	of	IN
26209	819	7	carrot	carrot	NN
26209	819	8	,	,	,
26209	819	9	celery	celery	NN
26209	819	10	top	top	JJ
26209	819	11	,	,	,
26209	819	12	green	green	JJ
26209	819	13	pepper	pepper	NN
26209	819	14	,	,	,
26209	819	15	onion	onion	NN
26209	819	16	and	and	CC
26209	819	17	turnip	turnip	NN
26209	819	18	in	in	IN
26209	819	19	butter	butter	NN
26209	819	20	,	,	,
26209	819	21	strain	strain	VB
26209	819	22	the	the	DT
26209	819	23	water	water	NN
26209	819	24	from	from	IN
26209	819	25	the	the	DT
26209	819	26	mushroom	mushroom	NN
26209	819	27	stems	stem	VBZ
26209	819	28	into	into	IN
26209	819	29	this	this	DT
26209	819	30	and	and	CC
26209	819	31	stew	stew	NN
26209	819	32	until	until	IN
26209	819	33	all	all	DT
26209	819	34	are	be	VBP
26209	819	35	tender	tender	JJ
26209	819	36	,	,	,
26209	819	37	strain	strain	VB
26209	819	38	,	,	,
26209	819	39	add	add	VB
26209	819	40	a	a	DT
26209	819	41	generous	generous	JJ
26209	819	42	tablespoonful	tablespoonful	NN
26209	819	43	of	of	IN
26209	819	44	butter	butter	NN
26209	819	45	and	and	CC
26209	819	46	enough	enough	JJ
26209	819	47	flour	flour	NN
26209	819	48	to	to	TO
26209	819	49	thicken	thicken	VB
26209	819	50	the	the	DT
26209	819	51	sauce	sauce	NN
26209	819	52	,	,	,
26209	819	53	and	and	CC
26209	819	54	salt	salt	NN
26209	819	55	and	and	CC
26209	819	56	pepper	pepper	NN
26209	819	57	to	to	IN
26209	819	58	taste	taste	NN
26209	819	59	.	.	.
26209	820	1	Place	place	VB
26209	820	2	the	the	DT
26209	820	3	cucumbers	cucumber	NNS
26209	820	4	in	in	IN
26209	820	5	a	a	DT
26209	820	6	shallow	shallow	JJ
26209	820	7	vegetable	vegetable	NN
26209	820	8	dish	dish	NN
26209	820	9	,	,	,
26209	820	10	remove	remove	VB
26209	820	11	the	the	DT
26209	820	12	strings	string	NNS
26209	820	13	and	and	CC
26209	820	14	pour	pour	VB
26209	820	15	the	the	DT
26209	820	16	sauce	sauce	NN
26209	820	17	around	around	IN
26209	820	18	them	-PRON-	PRP
26209	820	19	.	.	.
26209	821	1	ESCALLOPED	ESCALLOPED	NNP
26209	821	2	EGG	EGG	NNP
26209	821	3	PLANT	PLANT	NNP
26209	821	4	.	.	.
26209	822	1	Boil	Boil	NNP
26209	822	2	a	a	DT
26209	822	3	small	small	JJ
26209	822	4	egg	egg	NN
26209	822	5	plant	plant	NN
26209	822	6	,	,	,
26209	822	7	cut	cut	VB
26209	822	8	it	-PRON-	PRP
26209	822	9	in	in	IN
26209	822	10	half	half	NN
26209	822	11	,	,	,
26209	822	12	take	take	VB
26209	822	13	out	out	RP
26209	822	14	the	the	DT
26209	822	15	pulp	pulp	NN
26209	822	16	,	,	,
26209	822	17	throwing	throw	VBG
26209	822	18	away	away	RP
26209	822	19	the	the	DT
26209	822	20	seeds	seed	NNS
26209	822	21	and	and	CC
26209	822	22	skin	skin	NN
26209	822	23	,	,	,
26209	822	24	chop	chop	VB
26209	822	25	the	the	DT
26209	822	26	pulp	pulp	NN
26209	822	27	fine	fine	NN
26209	822	28	and	and	CC
26209	822	29	mix	mix	VB
26209	822	30	with	with	IN
26209	822	31	it	-PRON-	PRP
26209	822	32	half	half	PDT
26209	822	33	a	a	DT
26209	822	34	teaspoonful	teaspoonful	NN
26209	822	35	of	of	IN
26209	822	36	bread	bread	NN
26209	822	37	crumbs	crumb	NNS
26209	822	38	,	,	,
26209	822	39	one	one	CD
26209	822	40	cup	cup	NN
26209	822	41	of	of	IN
26209	822	42	cream	cream	NN
26209	822	43	or	or	CC
26209	822	44	rich	rich	JJ
26209	822	45	milk	milk	NN
26209	822	46	,	,	,
26209	822	47	butter	butter	VB
26209	822	48	the	the	DT
26209	822	49	size	size	NN
26209	822	50	of	of	IN
26209	822	51	an	an	DT
26209	822	52	egg	egg	NN
26209	822	53	,	,	,
26209	822	54	an	an	DT
26209	822	55	even	even	RB
26209	822	56	teaspoonful	teaspoonful	JJ
26209	822	57	of	of	IN
26209	822	58	finely	finely	RB
26209	822	59	minced	mince	VBN
26209	822	60	parsley	parsley	NN
26209	822	61	,	,	,
26209	822	62	pepper	pepper	NN
26209	822	63	and	and	CC
26209	822	64	salt	salt	NN
26209	822	65	to	to	IN
26209	822	66	taste	taste	NN
26209	822	67	,	,	,
26209	822	68	and	and	CC
26209	822	69	a	a	DT
26209	822	70	few	few	JJ
26209	822	71	drops	drop	NNS
26209	822	72	of	of	IN
26209	822	73	onion	onion	NN
26209	822	74	juice	juice	NN
26209	822	75	.	.	.
26209	823	1	Beat	beat	VB
26209	823	2	all	all	RB
26209	823	3	together	together	RB
26209	823	4	,	,	,
26209	823	5	turn	turn	VB
26209	823	6	into	into	IN
26209	823	7	a	a	DT
26209	823	8	baking	baking	NN
26209	823	9	dish	dish	NN
26209	823	10	,	,	,
26209	823	11	cover	cover	VB
26209	823	12	the	the	DT
26209	823	13	top	top	NN
26209	823	14	with	with	IN
26209	823	15	dried	dry	VBN
26209	823	16	bread	bread	NN
26209	823	17	crumbs	crumb	NNS
26209	823	18	and	and	CC
26209	823	19	tiny	tiny	JJ
26209	823	20	bits	bit	NNS
26209	823	21	of	of	IN
26209	823	22	butter	butter	NN
26209	823	23	and	and	CC
26209	823	24	bake	bake	NN
26209	823	25	until	until	IN
26209	823	26	brown	brown	NNP
26209	823	27	.	.	.
26209	824	1	Serve	serve	VB
26209	824	2	in	in	IN
26209	824	3	the	the	DT
26209	824	4	dish	dish	NN
26209	824	5	in	in	IN
26209	824	6	which	which	WDT
26209	824	7	it	-PRON-	PRP
26209	824	8	is	be	VBZ
26209	824	9	baked	baked	JJ
26209	824	10	.	.	.
26209	825	1	If	if	IN
26209	825	2	any	any	DT
26209	825	3	is	be	VBZ
26209	825	4	left	leave	VBN
26209	825	5	over	over	RP
26209	825	6	,	,	,
26209	825	7	cut	cut	VBN
26209	825	8	in	in	IN
26209	825	9	slices	slice	NNS
26209	825	10	half	half	PDT
26209	825	11	an	an	DT
26209	825	12	inch	inch	NN
26209	825	13	thick	thick	JJ
26209	825	14	and	and	CC
26209	825	15	fry	fry	VB
26209	825	16	in	in	IN
26209	825	17	butter	butter	NN
26209	825	18	for	for	IN
26209	825	19	luncheon	luncheon	NN
26209	825	20	.	.	.
26209	826	1	STUFFED	STUFFED	NNP
26209	826	2	EGG	EGG	NNP
26209	826	3	PLANT	PLANT	NNP
26209	826	4	.	.	.
26209	827	1	Take	take	VB
26209	827	2	half	half	PDT
26209	827	3	a	a	DT
26209	827	4	large	large	JJ
26209	827	5	egg	egg	NN
26209	827	6	plant	plant	NN
26209	827	7	,	,	,
26209	827	8	boil	boil	VB
26209	827	9	gently	gently	RB
26209	827	10	until	until	IN
26209	827	11	tender	tender	NN
26209	827	12	,	,	,
26209	827	13	remove	remove	VBP
26209	827	14	from	from	IN
26209	827	15	the	the	DT
26209	827	16	fire	fire	NN
26209	827	17	,	,	,
26209	827	18	take	take	VB
26209	827	19	out	out	RP
26209	827	20	the	the	DT
26209	827	21	pulp	pulp	NN
26209	827	22	carefully	carefully	RB
26209	827	23	so	so	IN
26209	827	24	as	as	IN
26209	827	25	not	not	RB
26209	827	26	to	to	TO
26209	827	27	break	break	VB
26209	827	28	the	the	DT
26209	827	29	shell	shell	NN
26209	827	30	,	,	,
26209	827	31	leaving	leave	VBG
26209	827	32	it	-PRON-	PRP
26209	827	33	about	about	IN
26209	827	34	a	a	DT
26209	827	35	quarter	quarter	NN
26209	827	36	of	of	IN
26209	827	37	an	an	DT
26209	827	38	inch	inch	NN
26209	827	39	thick	thick	JJ
26209	827	40	.	.	.
26209	828	1	Peel	peel	NN
26209	828	2	and	and	CC
26209	828	3	stem	stem	VB
26209	828	4	a	a	DT
26209	828	5	quarter	quarter	NN
26209	828	6	of	of	IN
26209	828	7	a	a	DT
26209	828	8	pound	pound	NN
26209	828	9	of	of	IN
26209	828	10	fresh	fresh	JJ
26209	828	11	mushrooms	mushroom	NNS
26209	828	12	,	,	,
26209	828	13	chop	chop	VB
26209	828	14	very	very	RB
26209	828	15	fine	fine	RB
26209	828	16	,	,	,
26209	828	17	reserve	reserve	VBP
26209	828	18	a	a	DT
26209	828	19	heaping	heaping	NN
26209	828	20	tablespoonful	tablespoonful	JJ
26209	828	21	of	of	IN
26209	828	22	this	this	DT
26209	828	23	for	for	IN
26209	828	24	the	the	DT
26209	828	25	sauce	sauce	NN
26209	828	26	,	,	,
26209	828	27	then	then	RB
26209	828	28	add	add	VB
26209	828	29	the	the	DT
26209	828	30	pulp	pulp	NN
26209	828	31	of	of	IN
26209	828	32	the	the	DT
26209	828	33	egg	egg	NNP
26209	828	34	plant	plant	NN
26209	828	35	to	to	IN
26209	828	36	the	the	DT
26209	828	37	mushrooms	mushroom	NNS
26209	828	38	in	in	IN
26209	828	39	the	the	DT
26209	828	40	chopping	chop	VBG
26209	828	41	bowl	bowl	NN
26209	828	42	,	,	,
26209	828	43	and	and	CC
26209	828	44	one	one	CD
26209	828	45	heaping	heap	VBG
26209	828	46	tablespoonful	tablespoonful	JJ
26209	828	47	of	of	IN
26209	828	48	currants	currant	NNS
26209	828	49	,	,	,
26209	828	50	washed	wash	VBD
26209	828	51	and	and	CC
26209	828	52	picked	pick	VBD
26209	828	53	over	over	RP
26209	828	54	,	,	,
26209	828	55	one	one	CD
26209	828	56	even	even	RB
26209	828	57	teaspoonful	teaspoonful	JJ
26209	828	58	of	of	IN
26209	828	59	grated	grate	VBN
26209	828	60	onion	onion	NN
26209	828	61	,	,	,
26209	828	62	one	one	CD
26209	828	63	even	even	RB
26209	828	64	teaspoonful	teaspoonful	JJ
26209	828	65	of	of	IN
26209	828	66	chopped	chop	VBN
26209	828	67	green	green	JJ
26209	828	68	pepper	pepper	NN
26209	828	69	,	,	,
26209	828	70	five	five	CD
26209	828	71	heaping	heaping	NN
26209	828	72	tablespoonfuls	tablespoonful	NNS
26209	828	73	of	of	IN
26209	828	74	grated	grate	VBN
26209	828	75	bread	bread	NN
26209	828	76	crumbs	crumb	NNS
26209	828	77	,	,	,
26209	828	78	four	four	CD
26209	828	79	tablespoonfuls	tablespoonful	NNS
26209	828	80	of	of	IN
26209	828	81	melted	melted	JJ
26209	828	82	butter	butter	NN
26209	828	83	,	,	,
26209	828	84	two	two	CD
26209	828	85	tablespoonfuls	tablespoonful	NNS
26209	828	86	of	of	IN
26209	828	87	rich	rich	JJ
26209	828	88	cream	cream	NN
26209	828	89	.	.	.
26209	829	1	Mix	mix	VB
26209	829	2	all	all	DT
26209	829	3	well	well	RB
26209	829	4	together	together	RB
26209	829	5	,	,	,
26209	829	6	fill	fill	VB
26209	829	7	the	the	DT
26209	829	8	shell	shell	NN
26209	829	9	with	with	IN
26209	829	10	this	this	DT
26209	829	11	mixture	mixture	NN
26209	829	12	,	,	,
26209	829	13	press	press	VB
26209	829	14	it	-PRON-	PRP
26209	829	15	into	into	IN
26209	829	16	shape	shape	NN
26209	829	17	and	and	CC
26209	829	18	bind	bind	NN
26209	829	19	carefully	carefully	RB
26209	829	20	with	with	IN
26209	829	21	string	string	NN
26209	829	22	.	.	.
26209	830	1	Bake	bake	VB
26209	830	2	twenty	twenty	CD
26209	830	3	minutes	minute	NNS
26209	830	4	,	,	,
26209	830	5	remove	remove	VB
26209	830	6	the	the	DT
26209	830	7	string	string	NN
26209	830	8	and	and	CC
26209	830	9	serve	serve	VB
26209	830	10	on	on	IN
26209	830	11	a	a	DT
26209	830	12	platter	platter	NN
26209	830	13	with	with	IN
26209	830	14	the	the	DT
26209	830	15	sauce	sauce	NN
26209	830	16	poured	pour	VBD
26209	830	17	around	around	IN
26209	830	18	it	-PRON-	PRP
26209	830	19	.	.	.
26209	831	1	THE	the	DT
26209	831	2	SAUCE.--Put	sauce.--put	NN
26209	831	3	on	on	IN
26209	831	4	the	the	DT
26209	831	5	skins	skin	NNS
26209	831	6	and	and	CC
26209	831	7	stems	stem	NNS
26209	831	8	of	of	IN
26209	831	9	the	the	DT
26209	831	10	mushrooms	mushroom	NNS
26209	831	11	in	in	IN
26209	831	12	a	a	DT
26209	831	13	saucepan	saucepan	NN
26209	831	14	,	,	,
26209	831	15	cover	cover	VB
26209	831	16	with	with	IN
26209	831	17	boiling	boiling	NN
26209	831	18	water	water	NN
26209	831	19	,	,	,
26209	831	20	cook	cook	NN
26209	831	21	until	until	IN
26209	831	22	tender	tender	NN
26209	831	23	,	,	,
26209	831	24	drain	drain	VBP
26209	831	25	,	,	,
26209	831	26	and	and	CC
26209	831	27	into	into	IN
26209	831	28	this	this	DT
26209	831	29	water	water	NN
26209	831	30	put	put	VBD
26209	831	31	the	the	DT
26209	831	32	tablespoonful	tablespoonful	NN
26209	831	33	of	of	IN
26209	831	34	reserved	reserved	JJ
26209	831	35	mushrooms	mushroom	NNS
26209	831	36	,	,	,
26209	831	37	add	add	VB
26209	831	38	salt	salt	NN
26209	831	39	and	and	CC
26209	831	40	pepper	pepper	NN
26209	831	41	to	to	TO
26209	831	42	taste	taste	NN
26209	831	43	,	,	,
26209	831	44	boil	boil	VB
26209	831	45	a	a	DT
26209	831	46	few	few	JJ
26209	831	47	minutes	minute	NNS
26209	831	48	,	,	,
26209	831	49	then	then	RB
26209	831	50	add	add	VB
26209	831	51	a	a	DT
26209	831	52	heaping	heaping	NN
26209	831	53	teaspoonful	teaspoonful	JJ
26209	831	54	of	of	IN
26209	831	55	flour	flour	NN
26209	831	56	stirred	stir	VBN
26209	831	57	into	into	IN
26209	831	58	a	a	DT
26209	831	59	heaping	heaping	NN
26209	831	60	tablespoonful	tablespoonful	NN
26209	831	61	of	of	IN
26209	831	62	butter	butter	NN
26209	831	63	,	,	,
26209	831	64	let	let	VB
26209	831	65	all	all	DT
26209	831	66	cook	cook	VB
26209	831	67	together	together	RB
26209	831	68	until	until	IN
26209	831	69	thick	thick	JJ
26209	831	70	,	,	,
26209	831	71	and	and	CC
26209	831	72	pour	pour	VB
26209	831	73	around	around	IN
26209	831	74	the	the	DT
26209	831	75	egg	egg	NN
26209	831	76	plant	plant	NN
26209	831	77	.	.	.
26209	832	1	GREEN	green	JJ
26209	832	2	CORN	CORN	NNS
26209	832	3	CAKES	cake	NNS
26209	832	4	.	.	.
26209	833	1	One	one	CD
26209	833	2	quart	quart	NN
26209	833	3	of	of	IN
26209	833	4	grated	grate	VBN
26209	833	5	corn	corn	NN
26209	833	6	,	,	,
26209	833	7	one	one	CD
26209	833	8	teacup	teacup	NN
26209	833	9	of	of	IN
26209	833	10	butter	butter	NN
26209	833	11	melted	melt	VBN
26209	833	12	,	,	,
26209	833	13	four	four	CD
26209	833	14	tablespoonfuls	tablespoonful	NNS
26209	833	15	of	of	IN
26209	833	16	flour	flour	NN
26209	833	17	,	,	,
26209	833	18	two	two	CD
26209	833	19	eggs	egg	NNS
26209	833	20	,	,	,
26209	833	21	and	and	CC
26209	833	22	salt	salt	NN
26209	833	23	and	and	CC
26209	833	24	pepper	pepper	NN
26209	833	25	to	to	IN
26209	833	26	taste	taste	NN
26209	833	27	.	.	.
26209	834	1	Bake	bake	VB
26209	834	2	as	as	IN
26209	834	3	griddle	griddle	NN
26209	834	4	cakes	cake	NNS
26209	834	5	and	and	CC
26209	834	6	serve	serve	VB
26209	834	7	at	at	IN
26209	834	8	once	once	RB
26209	834	9	.	.	.
26209	835	1	These	these	DT
26209	835	2	cakes	cake	NNS
26209	835	3	are	be	VBP
26209	835	4	very	very	RB
26209	835	5	good	good	JJ
26209	835	6	made	make	VBN
26209	835	7	of	of	IN
26209	835	8	canned	can	VBN
26209	835	9	corn	corn	NN
26209	835	10	.	.	.
26209	836	1	Pound	pound	VB
26209	836	2	the	the	DT
26209	836	3	corn	corn	NN
26209	836	4	in	in	IN
26209	836	5	a	a	DT
26209	836	6	mortar	mortar	NN
26209	836	7	and	and	CC
26209	836	8	press	press	NN
26209	836	9	through	through	IN
26209	836	10	a	a	DT
26209	836	11	sieve	sieve	NN
26209	836	12	.	.	.
26209	837	1	CORN	corn	NN
26209	837	2	PUDDING	pudding	NN
26209	837	3	.	.	.
26209	838	1	Four	four	CD
26209	838	2	large	large	JJ
26209	838	3	ears	ear	NNS
26209	838	4	of	of	IN
26209	838	5	corn	corn	NN
26209	838	6	grated	grate	VBD
26209	838	7	,	,	,
26209	838	8	or	or	CC
26209	838	9	a	a	DT
26209	838	10	can	can	NN
26209	838	11	of	of	IN
26209	838	12	corn	corn	NN
26209	838	13	prepared	prepare	VBN
26209	838	14	as	as	IN
26209	838	15	for	for	IN
26209	838	16	corn	corn	NN
26209	838	17	cakes	cake	NNS
26209	838	18	,	,	,
26209	838	19	one	one	CD
26209	838	20	heaping	heap	VBG
26209	838	21	tablespoonful	tablespoonful	NN
26209	838	22	of	of	IN
26209	838	23	butter	butter	NN
26209	838	24	,	,	,
26209	838	25	one	one	CD
26209	838	26	teaspoonful	teaspoonful	NN
26209	838	27	of	of	IN
26209	838	28	flour	flour	NN
26209	838	29	,	,	,
26209	838	30	one	one	CD
26209	838	31	teaspoonful	teaspoonful	NN
26209	838	32	of	of	IN
26209	838	33	sugar	sugar	NN
26209	838	34	,	,	,
26209	838	35	one	one	CD
26209	838	36	whole	whole	JJ
26209	838	37	egg	egg	NN
26209	838	38	and	and	CC
26209	838	39	one	one	CD
26209	838	40	yolk	yolk	NN
26209	838	41	.	.	.
26209	839	1	Melt	melt	VB
26209	839	2	the	the	DT
26209	839	3	butter	butter	NN
26209	839	4	and	and	CC
26209	839	5	stir	stir	VB
26209	839	6	into	into	IN
26209	839	7	the	the	DT
26209	839	8	corn	corn	NN
26209	839	9	,	,	,
26209	839	10	beat	beat	VBD
26209	839	11	the	the	DT
26209	839	12	eggs	egg	NNS
26209	839	13	and	and	CC
26209	839	14	add	add	VB
26209	839	15	with	with	IN
26209	839	16	one	one	CD
26209	839	17	pint	pint	NN
26209	839	18	of	of	IN
26209	839	19	milk	milk	NN
26209	839	20	,	,	,
26209	839	21	the	the	DT
26209	839	22	sugar	sugar	NN
26209	839	23	and	and	CC
26209	839	24	flour	flour	NN
26209	839	25	,	,	,
26209	839	26	and	and	CC
26209	839	27	salt	salt	NN
26209	839	28	and	and	CC
26209	839	29	pepper	pepper	NN
26209	839	30	to	to	IN
26209	839	31	taste	taste	NN
26209	839	32	.	.	.
26209	840	1	Bake	bake	VB
26209	840	2	in	in	IN
26209	840	3	a	a	DT
26209	840	4	shallow	shallow	JJ
26209	840	5	dish	dish	NN
26209	840	6	in	in	IN
26209	840	7	a	a	DT
26209	840	8	moderate	moderate	JJ
26209	840	9	oven	oven	NN
26209	840	10	from	from	IN
26209	840	11	twenty	twenty	CD
26209	840	12	minutes	minute	NNS
26209	840	13	to	to	TO
26209	840	14	half	half	PDT
26209	840	15	an	an	DT
26209	840	16	hour	hour	NN
26209	840	17	.	.	.
26209	841	1	If	if	IN
26209	841	2	it	-PRON-	PRP
26209	841	3	bakes	bake	VBZ
26209	841	4	too	too	RB
26209	841	5	long	long	RB
26209	841	6	,	,	,
26209	841	7	it	-PRON-	PRP
26209	841	8	becomes	become	VBZ
26209	841	9	watery	watery	JJ
26209	841	10	.	.	.
26209	842	1	MOCK	MOCK	NNP
26209	842	2	OYSTERS	oyster	NNS
26209	842	3	OF	of	IN
26209	842	4	GREEN	green	JJ
26209	842	5	CORN	CORN	NNS
26209	842	6	.	.	.
26209	843	1	A	a	DT
26209	843	2	pint	pint	NN
26209	843	3	of	of	IN
26209	843	4	grated	grate	VBN
26209	843	5	corn	corn	NN
26209	843	6	,	,	,
26209	843	7	a	a	DT
26209	843	8	cup	cup	NN
26209	843	9	of	of	IN
26209	843	10	flour	flour	NN
26209	843	11	,	,	,
26209	843	12	one	one	CD
26209	843	13	egg	egg	NN
26209	843	14	,	,	,
26209	843	15	two	two	CD
26209	843	16	ounces	ounce	NNS
26209	843	17	of	of	IN
26209	843	18	butter	butter	NN
26209	843	19	,	,	,
26209	843	20	three	three	CD
26209	843	21	tablespoonfuls	tablespoonful	NNS
26209	843	22	of	of	IN
26209	843	23	milk	milk	NN
26209	843	24	,	,	,
26209	843	25	and	and	CC
26209	843	26	salt	salt	NN
26209	843	27	and	and	CC
26209	843	28	pepper	pepper	NN
26209	843	29	to	to	IN
26209	843	30	taste	taste	NN
26209	843	31	.	.	.
26209	844	1	Mix	mix	VB
26209	844	2	well	well	RB
26209	844	3	and	and	CC
26209	844	4	drop	drop	VB
26209	844	5	from	from	IN
26209	844	6	a	a	DT
26209	844	7	spoon	spoon	NN
26209	844	8	in	in	IN
26209	844	9	oblong	oblong	JJ
26209	844	10	cakes	cake	NNS
26209	844	11	--	--	:
26209	844	12	to	to	TO
26209	844	13	look	look	VB
26209	844	14	as	as	RB
26209	844	15	much	much	JJ
26209	844	16	like	like	IN
26209	844	17	oysters	oyster	NNS
26209	844	18	as	as	IN
26209	844	19	possible	possible	JJ
26209	844	20	--	--	:
26209	844	21	into	into	IN
26209	844	22	hot	hot	JJ
26209	844	23	butter	butter	NN
26209	844	24	,	,	,
26209	844	25	fry	fry	NNP
26209	844	26	brown	brown	NNP
26209	844	27	on	on	IN
26209	844	28	both	both	DT
26209	844	29	sides	side	NNS
26209	844	30	.	.	.
26209	845	1	Serve	serve	VB
26209	845	2	on	on	IN
26209	845	3	a	a	DT
26209	845	4	platter	platter	NN
26209	845	5	and	and	CC
26209	845	6	garnish	garnish	NN
26209	845	7	with	with	IN
26209	845	8	parsley	parsley	NN
26209	845	9	.	.	.
26209	846	1	These	these	DT
26209	846	2	may	may	MD
26209	846	3	also	also	RB
26209	846	4	be	be	VB
26209	846	5	made	make	VBN
26209	846	6	of	of	IN
26209	846	7	canned	can	VBN
26209	846	8	corn	corn	NN
26209	846	9	by	by	IN
26209	846	10	pressing	press	VBG
26209	846	11	it	-PRON-	PRP
26209	846	12	through	through	IN
26209	846	13	a	a	DT
26209	846	14	colander	colander	NN
26209	846	15	with	with	IN
26209	846	16	a	a	DT
26209	846	17	potato	potato	NN
26209	846	18	masher	masher	NN
26209	846	19	to	to	TO
26209	846	20	separate	separate	VB
26209	846	21	the	the	DT
26209	846	22	hulls	hull	NNS
26209	846	23	from	from	IN
26209	846	24	it	-PRON-	PRP
26209	846	25	.	.	.
26209	847	1	CORN	CORN	NNS
26209	847	2	BOILED	boil	VBN
26209	847	3	ON	on	IN
26209	847	4	THE	the	DT
26209	847	5	COB	cob	NN
26209	847	6	.	.	.
26209	848	1	Husk	husk	VB
26209	848	2	the	the	DT
26209	848	3	corn	corn	NN
26209	848	4	and	and	CC
26209	848	5	remove	remove	VB
26209	848	6	the	the	DT
26209	848	7	silk	silk	NN
26209	848	8	,	,	,
26209	848	9	put	put	VBN
26209	848	10	in	in	RP
26209	848	11	a	a	DT
26209	848	12	kettle	kettle	NN
26209	848	13	,	,	,
26209	848	14	and	and	CC
26209	848	15	cover	cover	VB
26209	848	16	with	with	IN
26209	848	17	boiling	boiling	NN
26209	848	18	water	water	NN
26209	848	19	.	.	.
26209	849	1	If	if	IN
26209	849	2	the	the	DT
26209	849	3	corn	corn	NN
26209	849	4	is	be	VBZ
26209	849	5	young	young	JJ
26209	849	6	,	,	,
26209	849	7	it	-PRON-	PRP
26209	849	8	will	will	MD
26209	849	9	cook	cook	VB
26209	849	10	in	in	RP
26209	849	11	from	from	IN
26209	849	12	five	five	CD
26209	849	13	to	to	TO
26209	849	14	ten	ten	CD
26209	849	15	minutes	minute	NNS
26209	849	16	,	,	,
26209	849	17	as	as	IN
26209	849	18	it	-PRON-	PRP
26209	849	19	is	be	VBZ
26209	849	20	only	only	RB
26209	849	21	necessary	necessary	JJ
26209	849	22	to	to	TO
26209	849	23	set	set	VB
26209	849	24	the	the	DT
26209	849	25	milk	milk	NN
26209	849	26	.	.	.
26209	850	1	It	-PRON-	PRP
26209	850	2	should	should	MD
26209	850	3	be	be	VB
26209	850	4	served	serve	VBN
26209	850	5	at	at	IN
26209	850	6	once	once	RB
26209	850	7	in	in	IN
26209	850	8	a	a	DT
26209	850	9	folded	fold	VBN
26209	850	10	napkin	napkin	NNP
26209	850	11	.	.	.
26209	851	1	CURRY	curry	NN
26209	851	2	OF	of	IN
26209	851	3	CORN	CORN	NNS
26209	851	4	.	.	.
26209	852	1	A	a	DT
26209	852	2	can	can	NN
26209	852	3	of	of	IN
26209	852	4	corn	corn	NN
26209	852	5	,	,	,
26209	852	6	one	one	CD
26209	852	7	good	good	JJ
26209	852	8	tart	tart	JJ
26209	852	9	cooking	cooking	NN
26209	852	10	apple	apple	NN
26209	852	11	,	,	,
26209	852	12	one	one	CD
26209	852	13	tomato	tomato	NNP
26209	852	14	,	,	,
26209	852	15	a	a	DT
26209	852	16	teaspoonful	teaspoonful	NN
26209	852	17	of	of	IN
26209	852	18	finely	finely	RB
26209	852	19	chopped	chop	VBN
26209	852	20	green	green	JJ
26209	852	21	pepper	pepper	NN
26209	852	22	,	,	,
26209	852	23	a	a	DT
26209	852	24	teaspoonful	teaspoonful	NN
26209	852	25	of	of	IN
26209	852	26	grated	grate	VBN
26209	852	27	onion	onion	NN
26209	852	28	,	,	,
26209	852	29	a	a	DT
26209	852	30	teaspoonful	teaspoonful	NN
26209	852	31	of	of	IN
26209	852	32	curry	curry	NN
26209	852	33	powder	powder	NN
26209	852	34	,	,	,
26209	852	35	a	a	DT
26209	852	36	tablespoonful	tablespoonful	NN
26209	852	37	of	of	IN
26209	852	38	chopped	chop	VBN
26209	852	39	Brazil	Brazil	NNP
26209	852	40	or	or	CC
26209	852	41	English	English	NNP
26209	852	42	walnuts	walnut	NNS
26209	852	43	,	,	,
26209	852	44	two	two	CD
26209	852	45	tablespoonfuls	tablespoonful	NNS
26209	852	46	of	of	IN
26209	852	47	butter	butter	NN
26209	852	48	,	,	,
26209	852	49	and	and	CC
26209	852	50	salt	salt	NN
26209	852	51	and	and	CC
26209	852	52	pepper	pepper	NN
26209	852	53	to	to	IN
26209	852	54	taste	taste	NN
26209	852	55	.	.	.
26209	853	1	Put	put	VB
26209	853	2	the	the	DT
26209	853	3	butter	butter	NN
26209	853	4	in	in	IN
26209	853	5	a	a	DT
26209	853	6	spider	spider	NN
26209	853	7	,	,	,
26209	853	8	when	when	WRB
26209	853	9	it	-PRON-	PRP
26209	853	10	bubbles	bubble	VBZ
26209	853	11	add	add	VBP
26209	853	12	the	the	DT
26209	853	13	apple	apple	NN
26209	853	14	cut	cut	VBN
26209	853	15	in	in	IN
26209	853	16	dice	dice	NN
26209	853	17	and	and	CC
26209	853	18	onion	onion	NN
26209	853	19	,	,	,
26209	853	20	fry	fry	NNP
26209	853	21	brown	brown	NNP
26209	853	22	,	,	,
26209	853	23	then	then	RB
26209	853	24	stir	stir	VB
26209	853	25	in	in	IN
26209	853	26	the	the	DT
26209	853	27	curry	curry	NN
26209	853	28	powder	powder	NN
26209	853	29	,	,	,
26209	853	30	the	the	DT
26209	853	31	chopped	chop	VBN
26209	853	32	pepper	pepper	NN
26209	853	33	and	and	CC
26209	853	34	tomato	tomato	NNP
26209	853	35	and	and	CC
26209	853	36	nuts	nut	NNS
26209	853	37	,	,	,
26209	853	38	let	let	VB
26209	853	39	all	all	DT
26209	853	40	simmer	simmer	VB
26209	853	41	together	together	RB
26209	853	42	for	for	IN
26209	853	43	a	a	DT
26209	853	44	few	few	JJ
26209	853	45	minutes	minute	NNS
26209	853	46	,	,	,
26209	853	47	then	then	RB
26209	853	48	add	add	VB
26209	853	49	the	the	DT
26209	853	50	corn	corn	NN
26209	853	51	,	,	,
26209	853	52	and	and	CC
26209	853	53	cook	cook	VB
26209	853	54	gently	gently	RB
26209	853	55	for	for	IN
26209	853	56	twenty	twenty	CD
26209	853	57	minutes	minute	NNS
26209	853	58	.	.	.
26209	854	1	If	if	IN
26209	854	2	it	-PRON-	PRP
26209	854	3	is	be	VBZ
26209	854	4	too	too	RB
26209	854	5	thick	thick	JJ
26209	854	6	a	a	DT
26209	854	7	little	little	JJ
26209	854	8	water	water	NN
26209	854	9	must	must	MD
26209	854	10	be	be	VB
26209	854	11	added	add	VBN
26209	854	12	.	.	.
26209	855	1	Serve	serve	VB
26209	855	2	in	in	IN
26209	855	3	a	a	DT
26209	855	4	shallow	shallow	JJ
26209	855	5	vegetable	vegetable	NN
26209	855	6	dish	dish	NN
26209	855	7	or	or	CC
26209	855	8	on	on	IN
26209	855	9	a	a	DT
26209	855	10	platter	platter	NN
26209	855	11	.	.	.
26209	856	1	Fresh	fresh	JJ
26209	856	2	corn	corn	NN
26209	856	3	may	may	MD
26209	856	4	be	be	VB
26209	856	5	used	use	VBN
26209	856	6	.	.	.
26209	857	1	Boil	Boil	NNP
26209	857	2	and	and	CC
26209	857	3	then	then	RB
26209	857	4	cut	cut	VB
26209	857	5	from	from	IN
26209	857	6	the	the	DT
26209	857	7	cob	cob	NN
26209	857	8	,	,	,
26209	857	9	cook	cook	VB
26209	857	10	the	the	DT
26209	857	11	cobs	cobs	NN
26209	857	12	in	in	IN
26209	857	13	the	the	DT
26209	857	14	water	water	NN
26209	857	15	the	the	DT
26209	857	16	corn	corn	NN
26209	857	17	was	be	VBD
26209	857	18	boiled	boil	VBN
26209	857	19	in	in	IN
26209	857	20	long	long	JJ
26209	857	21	enough	enough	RB
26209	857	22	to	to	TO
26209	857	23	extract	extract	VB
26209	857	24	all	all	PDT
26209	857	25	the	the	DT
26209	857	26	good	good	NN
26209	857	27	from	from	IN
26209	857	28	them	-PRON-	PRP
26209	857	29	,	,	,
26209	857	30	and	and	CC
26209	857	31	use	use	VB
26209	857	32	this	this	DT
26209	857	33	broth	broth	NN
26209	857	34	for	for	IN
26209	857	35	the	the	DT
26209	857	36	curry	curry	NN
26209	857	37	.	.	.
26209	858	1	CROQUETTES	croquette	NNS
26209	858	2	OF	of	IN
26209	858	3	SALSIFY	salsify	NN
26209	858	4	AND	and	CC
26209	858	5	CELERIAC	CELERIAC	NNS
26209	858	6	.	.	.
26209	859	1	Two	two	CD
26209	859	2	roots	root	NNS
26209	859	3	of	of	IN
26209	859	4	salsify	salsify	NN
26209	859	5	and	and	CC
26209	859	6	one	one	CD
26209	859	7	large	large	JJ
26209	859	8	celeriac	celeriac	NNS
26209	859	9	.	.	.
26209	860	1	Wash	wash	VB
26209	860	2	and	and	CC
26209	860	3	scrape	scrape	VB
26209	860	4	them	-PRON-	PRP
26209	860	5	well	well	RB
26209	860	6	.	.	.
26209	861	1	Cut	cut	NN
26209	861	2	in	in	IN
26209	861	3	pieces	piece	NNS
26209	861	4	and	and	CC
26209	861	5	cover	cover	VB
26209	861	6	with	with	IN
26209	861	7	vinegar	vinegar	NN
26209	861	8	and	and	CC
26209	861	9	water	water	NN
26209	861	10	and	and	CC
26209	861	11	let	let	VB
26209	861	12	them	-PRON-	PRP
26209	861	13	stand	stand	VB
26209	861	14	one	one	CD
26209	861	15	hour	hour	NN
26209	861	16	--	--	:
26209	861	17	this	this	DT
26209	861	18	will	will	MD
26209	861	19	prevent	prevent	VB
26209	861	20	them	-PRON-	PRP
26209	861	21	from	from	IN
26209	861	22	turning	turn	VBG
26209	861	23	dark	dark	NN
26209	861	24	.	.	.
26209	862	1	Pour	pour	VB
26209	862	2	off	off	IN
26209	862	3	the	the	DT
26209	862	4	vinegar	vinegar	NN
26209	862	5	and	and	CC
26209	862	6	water	water	NN
26209	862	7	and	and	CC
26209	862	8	nearly	nearly	RB
26209	862	9	cover	cover	VB
26209	862	10	them	-PRON-	PRP
26209	862	11	with	with	IN
26209	862	12	boiling	boil	VBG
26209	862	13	water	water	NN
26209	862	14	,	,	,
26209	862	15	cook	cook	VB
26209	862	16	until	until	IN
26209	862	17	very	very	RB
26209	862	18	tender	tender	NN
26209	862	19	,	,	,
26209	862	20	mash	mash	NN
26209	862	21	fine	fine	JJ
26209	862	22	and	and	CC
26209	862	23	smooth	smooth	JJ
26209	862	24	,	,	,
26209	862	25	season	season	NN
26209	862	26	with	with	IN
26209	862	27	pepper	pepper	NN
26209	862	28	and	and	CC
26209	862	29	salt	salt	NN
26209	862	30	,	,	,
26209	862	31	and	and	CC
26209	862	32	a	a	DT
26209	862	33	few	few	JJ
26209	862	34	drops	drop	NNS
26209	862	35	of	of	IN
26209	862	36	onion	onion	NN
26209	862	37	juice	juice	NN
26209	862	38	,	,	,
26209	862	39	put	put	VBN
26209	862	40	in	in	IN
26209	862	41	a	a	DT
26209	862	42	saucepan	saucepan	NN
26209	862	43	over	over	IN
26209	862	44	the	the	DT
26209	862	45	fire	fire	NN
26209	862	46	,	,	,
26209	862	47	and	and	CC
26209	862	48	add	add	VB
26209	862	49	a	a	DT
26209	862	50	tablespoonful	tablespoonful	NN
26209	862	51	of	of	IN
26209	862	52	butter	butter	NN
26209	862	53	,	,	,
26209	862	54	two	two	CD
26209	862	55	tablespoonfuls	tablespoonful	NNS
26209	862	56	of	of	IN
26209	862	57	milk	milk	NN
26209	862	58	,	,	,
26209	862	59	and	and	CC
26209	862	60	just	just	RB
26209	862	61	before	before	IN
26209	862	62	removing	remove	VBG
26209	862	63	from	from	IN
26209	862	64	the	the	DT
26209	862	65	fire	fire	NN
26209	862	66	add	add	VB
26209	862	67	a	a	DT
26209	862	68	tablespoonful	tablespoonful	NN
26209	862	69	of	of	IN
26209	862	70	cream	cream	NN
26209	862	71	and	and	CC
26209	862	72	one	one	CD
26209	862	73	egg	egg	NN
26209	862	74	,	,	,
26209	862	75	stir	stir	VB
26209	862	76	well	well	RB
26209	862	77	,	,	,
26209	862	78	turn	turn	VB
26209	862	79	out	out	RP
26209	862	80	into	into	IN
26209	862	81	a	a	DT
26209	862	82	bowl	bowl	NN
26209	862	83	and	and	CC
26209	862	84	set	set	VB
26209	862	85	aside	aside	RB
26209	862	86	to	to	IN
26209	862	87	cool	cool	JJ
26209	862	88	.	.	.
26209	863	1	When	when	WRB
26209	863	2	cold	cold	JJ
26209	863	3	make	make	NN
26209	863	4	into	into	IN
26209	863	5	croquettes	croquette	NNS
26209	863	6	,	,	,
26209	863	7	dip	dip	NN
26209	863	8	in	in	IN
26209	863	9	egg	egg	NN
26209	863	10	and	and	CC
26209	863	11	cracker	cracker	NN
26209	863	12	crumbs	crumb	NNS
26209	863	13	and	and	CC
26209	863	14	fry	fry	NN
26209	863	15	in	in	IN
26209	863	16	a	a	DT
26209	863	17	basket	basket	NN
26209	863	18	in	in	IN
26209	863	19	boiling	boil	VBG
26209	863	20	oil	oil	NN
26209	863	21	.	.	.
26209	864	1	INDIAN	INDIAN	NNP
26209	864	2	CURRY	curry	NN
26209	864	3	OF	of	IN
26209	864	4	VEGETABLES	vegetables	NN
26209	864	5	.	.	.
26209	865	1	Equal	equal	JJ
26209	865	2	quantities	quantity	NNS
26209	865	3	of	of	IN
26209	865	4	cauliflower	cauliflower	NN
26209	865	5	and	and	CC
26209	865	6	potatoes	potato	NNS
26209	865	7	,	,	,
26209	865	8	raw	raw	JJ
26209	865	9	.	.	.
26209	866	1	The	the	DT
26209	866	2	cauliflower	cauliflower	NN
26209	866	3	cut	cut	VBD
26209	866	4	into	into	IN
26209	866	5	flowerettes	flowerette	NNS
26209	866	6	and	and	CC
26209	866	7	the	the	DT
26209	866	8	potatoes	potato	NNS
26209	866	9	into	into	IN
26209	866	10	dice	dice	NNS
26209	866	11	.	.	.
26209	867	1	Put	put	VB
26209	867	2	them	-PRON-	PRP
26209	867	3	into	into	IN
26209	867	4	a	a	DT
26209	867	5	spider	spider	NN
26209	867	6	with	with	IN
26209	867	7	a	a	DT
26209	867	8	heaping	heaping	NN
26209	867	9	tablespoonful	tablespoonful	NN
26209	867	10	of	of	IN
26209	867	11	butter	butter	NN
26209	867	12	,	,	,
26209	867	13	a	a	DT
26209	867	14	rounded	round	VBN
26209	867	15	teaspoonful	teaspoonful	NN
26209	867	16	of	of	IN
26209	867	17	curry	curry	NN
26209	867	18	powder	powder	NN
26209	867	19	,	,	,
26209	867	20	and	and	CC
26209	867	21	let	let	VB
26209	867	22	them	-PRON-	PRP
26209	867	23	simmer	simmer	VB
26209	867	24	for	for	IN
26209	867	25	a	a	DT
26209	867	26	few	few	JJ
26209	867	27	minutes	minute	NNS
26209	867	28	without	without	IN
26209	867	29	taking	take	VBG
26209	867	30	color	color	NN
26209	867	31	.	.	.
26209	868	1	Then	then	RB
26209	868	2	add	add	VB
26209	868	3	two	two	CD
26209	868	4	tablespoonfuls	tablespoonful	NNS
26209	868	5	of	of	IN
26209	868	6	tomatoes	tomato	NNS
26209	868	7	,	,	,
26209	868	8	an	an	DT
26209	868	9	even	even	RB
26209	868	10	teaspoonful	teaspoonful	JJ
26209	868	11	of	of	IN
26209	868	12	grated	grate	VBN
26209	868	13	onion	onion	NN
26209	868	14	and	and	CC
26209	868	15	one	one	CD
26209	868	16	of	of	IN
26209	868	17	chopped	chop	VBN
26209	868	18	green	green	JJ
26209	868	19	pepper	pepper	NN
26209	868	20	,	,	,
26209	868	21	fill	fill	VB
26209	868	22	up	up	RP
26209	868	23	the	the	DT
26209	868	24	spider	spider	NN
26209	868	25	with	with	IN
26209	868	26	boiling	boiling	NN
26209	868	27	water	water	NN
26209	868	28	,	,	,
26209	868	29	and	and	CC
26209	868	30	set	set	VBD
26209	868	31	it	-PRON-	PRP
26209	868	32	back	back	RB
26209	868	33	on	on	IN
26209	868	34	the	the	DT
26209	868	35	stove	stove	NN
26209	868	36	where	where	WRB
26209	868	37	it	-PRON-	PRP
26209	868	38	will	will	MD
26209	868	39	stew	stew	VB
26209	868	40	gently	gently	RB
26209	868	41	until	until	IN
26209	868	42	the	the	DT
26209	868	43	vegetables	vegetable	NNS
26209	868	44	are	be	VBP
26209	868	45	tender	tender	JJ
26209	868	46	and	and	CC
26209	868	47	the	the	DT
26209	868	48	water	water	NN
26209	868	49	has	have	VBZ
26209	868	50	been	be	VBN
26209	868	51	reduced	reduce	VBN
26209	868	52	to	to	IN
26209	868	53	one	one	CD
26209	868	54	-	-	HYPH
26209	868	55	third	third	NN
26209	868	56	the	the	DT
26209	868	57	quantity	quantity	NN
26209	868	58	.	.	.
26209	869	1	It	-PRON-	PRP
26209	869	2	should	should	MD
26209	869	3	be	be	VB
26209	869	4	as	as	RB
26209	869	5	thick	thick	JJ
26209	869	6	as	as	IN
26209	869	7	ordinary	ordinary	JJ
26209	869	8	gravy	gravy	NN
26209	869	9	;	;	:
26209	869	10	if	if	IN
26209	869	11	not	not	RB
26209	869	12	,	,	,
26209	869	13	add	add	VB
26209	869	14	a	a	DT
26209	869	15	scant	scant	JJ
26209	869	16	teaspoonful	teaspoonful	NN
26209	869	17	of	of	IN
26209	869	18	flour	flour	NN
26209	869	19	.	.	.
26209	870	1	Just	just	RB
26209	870	2	before	before	IN
26209	870	3	it	-PRON-	PRP
26209	870	4	is	be	VBZ
26209	870	5	done	do	VBN
26209	870	6	stir	stir	NN
26209	870	7	in	in	IN
26209	870	8	a	a	DT
26209	870	9	heaping	heaping	NN
26209	870	10	tablespoonful	tablespoonful	NN
26209	870	11	of	of	IN
26209	870	12	butter	butter	NN
26209	870	13	.	.	.
26209	871	1	Turn	turn	VB
26209	871	2	it	-PRON-	PRP
26209	871	3	into	into	IN
26209	871	4	a	a	DT
26209	871	5	shallow	shallow	JJ
26209	871	6	vegetable	vegetable	NN
26209	871	7	dish	dish	NN
26209	871	8	and	and	CC
26209	871	9	serve	serve	VB
26209	871	10	very	very	RB
26209	871	11	hot	hot	JJ
26209	871	12	.	.	.
26209	872	1	The	the	DT
26209	872	2	spider	spider	NN
26209	872	3	should	should	MD
26209	872	4	be	be	VB
26209	872	5	kept	keep	VBN
26209	872	6	covered	cover	VBN
26209	872	7	while	while	IN
26209	872	8	the	the	DT
26209	872	9	curry	curry	NN
26209	872	10	is	be	VBZ
26209	872	11	cooking	cook	VBG
26209	872	12	.	.	.
26209	873	1	It	-PRON-	PRP
26209	873	2	is	be	VBZ
26209	873	3	very	very	RB
26209	873	4	good	good	JJ
26209	873	5	without	without	IN
26209	873	6	the	the	DT
26209	873	7	green	green	JJ
26209	873	8	pepper	pepper	NN
26209	873	9	.	.	.
26209	874	1	This	this	DT
26209	874	2	may	may	MD
26209	874	3	be	be	VB
26209	874	4	warmed	warm	VBN
26209	874	5	over	over	RB
26209	874	6	,	,	,
26209	874	7	and	and	CC
26209	874	8	is	be	VBZ
26209	874	9	better	well	JJR
26209	874	10	the	the	DT
26209	874	11	second	second	JJ
26209	874	12	day	day	NN
26209	874	13	than	than	IN
26209	874	14	the	the	DT
26209	874	15	first	first	JJ
26209	874	16	.	.	.
26209	875	1	KOHLRABI	KOHLRABI	NNP
26209	875	2	.	.	.
26209	876	1	Peel	peel	VB
26209	876	2	them	-PRON-	PRP
26209	876	3	,	,	,
26209	876	4	cut	cut	VBN
26209	876	5	in	in	IN
26209	876	6	slices	slice	NNS
26209	876	7	and	and	CC
26209	876	8	pour	pour	VB
26209	876	9	on	on	IN
26209	876	10	just	just	RB
26209	876	11	enough	enough	JJ
26209	876	12	boiling	boiling	NN
26209	876	13	water	water	NN
26209	876	14	to	to	TO
26209	876	15	cook	cook	VB
26209	876	16	them	-PRON-	PRP
26209	876	17	.	.	.
26209	877	1	Cook	cook	VB
26209	877	2	until	until	IN
26209	877	3	tender	tender	NN
26209	877	4	.	.	.
26209	878	1	When	when	WRB
26209	878	2	nearly	nearly	RB
26209	878	3	done	do	VBN
26209	878	4	add	add	VB
26209	878	5	salt	salt	NN
26209	878	6	.	.	.
26209	879	1	Make	make	VB
26209	879	2	a	a	DT
26209	879	3	cream	cream	NN
26209	879	4	sauce	sauce	NN
26209	879	5	,	,	,
26209	879	6	season	season	NN
26209	879	7	with	with	IN
26209	879	8	white	white	JJ
26209	879	9	pepper	pepper	NN
26209	879	10	,	,	,
26209	879	11	salt	salt	NN
26209	879	12	and	and	CC
26209	879	13	a	a	DT
26209	879	14	little	little	JJ
26209	879	15	grated	grated	JJ
26209	879	16	nutmeg	nutmeg	NNS
26209	879	17	,	,	,
26209	879	18	if	if	IN
26209	879	19	liked	like	VBN
26209	879	20	,	,	,
26209	879	21	toss	toss	VB
26209	879	22	them	-PRON-	PRP
26209	879	23	in	in	IN
26209	879	24	this	this	DT
26209	879	25	sauce	sauce	NN
26209	879	26	,	,	,
26209	879	27	let	let	VB
26209	879	28	it	-PRON-	PRP
26209	879	29	boil	boil	VB
26209	879	30	up	up	RP
26209	879	31	once	once	RB
26209	879	32	and	and	CC
26209	879	33	serve	serve	VB
26209	879	34	very	very	RB
26209	879	35	hot	hot	JJ
26209	879	36	.	.	.
26209	880	1	MARROWFAT	MARROWFAT	NNS
26209	880	2	BEANS	beans	VBP
26209	880	3	BAKED	baked	PRP
26209	880	4	.	.	.
26209	881	1	Pick	pick	VB
26209	881	2	over	over	RB
26209	881	3	carefully	carefully	RB
26209	881	4	and	and	CC
26209	881	5	wash	wash	VB
26209	881	6	one	one	CD
26209	881	7	quart	quart	NN
26209	881	8	of	of	IN
26209	881	9	beans	bean	NNS
26209	881	10	,	,	,
26209	881	11	soak	soak	VB
26209	881	12	in	in	IN
26209	881	13	water	water	NN
26209	881	14	over	over	IN
26209	881	15	night	night	NN
26209	881	16	.	.	.
26209	882	1	In	in	IN
26209	882	2	the	the	DT
26209	882	3	morning	morning	NN
26209	882	4	drain	drain	NN
26209	882	5	,	,	,
26209	882	6	add	add	VB
26209	882	7	fresh	fresh	JJ
26209	882	8	cold	cold	JJ
26209	882	9	water	water	NN
26209	882	10	and	and	CC
26209	882	11	bring	bring	VB
26209	882	12	to	to	IN
26209	882	13	a	a	DT
26209	882	14	boil	boil	NN
26209	882	15	,	,	,
26209	882	16	drain	drain	VB
26209	882	17	again	again	RB
26209	882	18	,	,	,
26209	882	19	and	and	CC
26209	882	20	turn	turn	VB
26209	882	21	them	-PRON-	PRP
26209	882	22	into	into	IN
26209	882	23	a	a	DT
26209	882	24	four	four	CD
26209	882	25	-	-	HYPH
26209	882	26	quart	quart	NN
26209	882	27	stone	stone	NN
26209	882	28	jar	jar	NN
26209	882	29	,	,	,
26209	882	30	put	put	VBN
26209	882	31	in	in	RP
26209	882	32	a	a	DT
26209	882	33	generous	generous	JJ
26209	882	34	cup	cup	NN
26209	882	35	of	of	IN
26209	882	36	butter	butter	NN
26209	882	37	,	,	,
26209	882	38	two	two	CD
26209	882	39	large	large	JJ
26209	882	40	tablespoonfuls	tablespoonful	NNS
26209	882	41	of	of	IN
26209	882	42	Porto	Porto	NNP
26209	882	43	Rico	Rico	NNP
26209	882	44	molasses	molasse	NNS
26209	882	45	,	,	,
26209	882	46	two	two	CD
26209	882	47	tablespoonfuls	tablespoonful	NNS
26209	882	48	of	of	IN
26209	882	49	salt	salt	NN
26209	882	50	,	,	,
26209	882	51	less	less	JJR
26209	882	52	than	than	IN
26209	882	53	a	a	DT
26209	882	54	teaspoonful	teaspoonful	NN
26209	882	55	of	of	IN
26209	882	56	pepper	pepper	NN
26209	882	57	,	,	,
26209	882	58	and	and	CC
26209	882	59	fill	fill	VB
26209	882	60	the	the	DT
26209	882	61	jar	jar	NN
26209	882	62	with	with	IN
26209	882	63	boiling	boiling	NN
26209	882	64	water	water	NN
26209	882	65	.	.	.
26209	883	1	Put	put	VB
26209	883	2	in	in	IN
26209	883	3	the	the	DT
26209	883	4	oven	oven	NN
26209	883	5	,	,	,
26209	883	6	covering	cover	VBG
26209	883	7	the	the	DT
26209	883	8	jar	jar	NN
26209	883	9	with	with	IN
26209	883	10	a	a	DT
26209	883	11	tin	tin	NN
26209	883	12	cover	cover	NN
26209	883	13	.	.	.
26209	884	1	It	-PRON-	PRP
26209	884	2	must	must	MD
26209	884	3	be	be	VB
26209	884	4	cooked	cook	VBN
26209	884	5	in	in	IN
26209	884	6	a	a	DT
26209	884	7	slow	slow	JJ
26209	884	8	oven	oven	JJ
26209	884	9	eight	eight	CD
26209	884	10	or	or	CC
26209	884	11	nine	nine	CD
26209	884	12	hours	hour	NNS
26209	884	13	--	--	:
26209	884	14	the	the	DT
26209	884	15	water	water	NN
26209	884	16	ought	ought	MD
26209	884	17	to	to	TO
26209	884	18	last	last	VB
26209	884	19	until	until	IN
26209	884	20	the	the	DT
26209	884	21	beans	bean	NNS
26209	884	22	are	be	VBP
26209	884	23	perfectly	perfectly	RB
26209	884	24	cooked	cook	VBN
26209	884	25	,	,	,
26209	884	26	and	and	CC
26209	884	27	when	when	WRB
26209	884	28	done	do	VBN
26209	884	29	a	a	DT
26209	884	30	good	good	JJ
26209	884	31	gravy	gravy	NN
26209	884	32	left	leave	VBN
26209	884	33	,	,	,
26209	884	34	about	about	RB
26209	884	35	a	a	DT
26209	884	36	third	third	NN
26209	884	37	of	of	IN
26209	884	38	the	the	DT
26209	884	39	depth	depth	NN
26209	884	40	of	of	IN
26209	884	41	the	the	DT
26209	884	42	beans	bean	NNS
26209	884	43	in	in	IN
26209	884	44	the	the	DT
26209	884	45	jar	jar	NN
26209	884	46	.	.	.
26209	885	1	Beans	bean	NNS
26209	885	2	cooked	cook	VBN
26209	885	3	in	in	IN
26209	885	4	this	this	DT
26209	885	5	way	way	NN
26209	885	6	are	be	VBP
26209	885	7	very	very	RB
26209	885	8	nutritious	nutritious	JJ
26209	885	9	and	and	CC
26209	885	10	easily	easily	RB
26209	885	11	digested	digest	VBN
26209	885	12	.	.	.
26209	886	1	Keep	keep	VB
26209	886	2	them	-PRON-	PRP
26209	886	3	covered	covered	JJ
26209	886	4	for	for	IN
26209	886	5	two	two	CD
26209	886	6	or	or	CC
26209	886	7	three	three	CD
26209	886	8	hours	hour	NNS
26209	886	9	while	while	IN
26209	886	10	cooking	cook	VBG
26209	886	11	.	.	.
26209	887	1	Serve	serve	VB
26209	887	2	with	with	IN
26209	887	3	Chili	Chili	NNP
26209	887	4	sauce	sauce	NN
26209	887	5	.	.	.
26209	888	1	BAYO	BAYO	NNP
26209	888	2	OR	or	CC
26209	888	3	MEXICAN	MEXICAN	NNP
26209	888	4	BEANS.--No	BEANS.--No	NNP
26209	888	5	.	.	.
26209	889	1	1	1	LS
26209	889	2	.	.	.
26209	890	1	Put	put	VB
26209	890	2	one	one	CD
26209	890	3	cup	cup	NN
26209	890	4	of	of	IN
26209	890	5	Bayo	Bayo	NNP
26209	890	6	or	or	CC
26209	890	7	Mexican	mexican	JJ
26209	890	8	red	red	JJ
26209	890	9	beans	bean	NNS
26209	890	10	to	to	TO
26209	890	11	soak	soak	VB
26209	890	12	over	over	RP
26209	890	13	night	night	NN
26209	890	14	,	,	,
26209	890	15	in	in	IN
26209	890	16	the	the	DT
26209	890	17	morning	morning	NN
26209	890	18	drain	drain	NN
26209	890	19	off	off	IN
26209	890	20	the	the	DT
26209	890	21	water	water	NN
26209	890	22	and	and	CC
26209	890	23	put	put	VBD
26209	890	24	them	-PRON-	PRP
26209	890	25	in	in	IN
26209	890	26	a	a	DT
26209	890	27	saucepan	saucepan	NN
26209	890	28	with	with	IN
26209	890	29	plenty	plenty	NN
26209	890	30	of	of	IN
26209	890	31	fresh	fresh	JJ
26209	890	32	water	water	NN
26209	890	33	,	,	,
26209	890	34	let	let	VB
26209	890	35	them	-PRON-	PRP
26209	890	36	cook	cook	VB
26209	890	37	for	for	IN
26209	890	38	two	two	CD
26209	890	39	hours	hour	NNS
26209	890	40	,	,	,
26209	890	41	drain	drain	VB
26209	890	42	again	again	RB
26209	890	43	,	,	,
26209	890	44	and	and	CC
26209	890	45	add	add	VB
26209	890	46	to	to	IN
26209	890	47	them	-PRON-	PRP
26209	890	48	three	three	CD
26209	890	49	fresh	fresh	JJ
26209	890	50	tomatoes	tomato	NNS
26209	890	51	,	,	,
26209	890	52	skinned	skin	VBD
26209	890	53	and	and	CC
26209	890	54	cut	cut	VBD
26209	890	55	small	small	JJ
26209	890	56	,	,	,
26209	890	57	or	or	CC
26209	890	58	a	a	DT
26209	890	59	cup	cup	NN
26209	890	60	of	of	IN
26209	890	61	canned	canned	JJ
26209	890	62	tomatoes	tomato	NNS
26209	890	63	,	,	,
26209	890	64	and	and	CC
26209	890	65	half	half	PDT
26209	890	66	an	an	DT
26209	890	67	onion	onion	NN
26209	890	68	cut	cut	NN
26209	890	69	as	as	RB
26209	890	70	small	small	JJ
26209	890	71	as	as	IN
26209	890	72	the	the	DT
26209	890	73	beans	bean	NNS
26209	890	74	,	,	,
26209	890	75	then	then	RB
26209	890	76	cover	cover	VB
26209	890	77	with	with	IN
26209	890	78	boiling	boil	VBG
26209	890	79	water	water	NN
26209	890	80	and	and	CC
26209	890	81	cook	cook	NN
26209	890	82	for	for	IN
26209	890	83	one	one	CD
26209	890	84	hour	hour	NN
26209	890	85	.	.	.
26209	891	1	Then	then	RB
26209	891	2	stir	stir	VB
26209	891	3	in	in	IN
26209	891	4	a	a	DT
26209	891	5	very	very	RB
26209	891	6	generous	generous	JJ
26209	891	7	tablespoonful	tablespoonful	NN
26209	891	8	of	of	IN
26209	891	9	butter	butter	NN
26209	891	10	,	,	,
26209	891	11	and	and	CC
26209	891	12	salt	salt	NN
26209	891	13	and	and	CC
26209	891	14	pepper	pepper	NN
26209	891	15	to	to	IN
26209	891	16	taste	taste	NN
26209	891	17	.	.	.
26209	892	1	MEXICAN	MEXICAN	NNP
26209	892	2	BEANS.--No	BEANS.--No	NNP
26209	892	3	.	.	.
26209	893	1	2	2	LS
26209	893	2	.	.	.
26209	894	1	Soak	soak	VB
26209	894	2	over	over	IN
26209	894	3	night	night	NN
26209	894	4	a	a	DT
26209	894	5	pint	pint	NN
26209	894	6	of	of	IN
26209	894	7	beans	bean	NNS
26209	894	8	and	and	CC
26209	894	9	boil	boil	VB
26209	894	10	as	as	IN
26209	894	11	in	in	IN
26209	894	12	recipe	recipe	NN
26209	894	13	No	no	NN
26209	894	14	.	.	.
26209	895	1	1	1	CD
26209	895	2	until	until	IN
26209	895	3	soft	soft	JJ
26209	895	4	.	.	.
26209	896	1	Then	then	RB
26209	896	2	melt	melt	VB
26209	896	3	a	a	DT
26209	896	4	tablespoonful	tablespoonful	NN
26209	896	5	of	of	IN
26209	896	6	butter	butter	NN
26209	896	7	in	in	IN
26209	896	8	a	a	DT
26209	896	9	spider	spider	NN
26209	896	10	;	;	:
26209	896	11	when	when	WRB
26209	896	12	it	-PRON-	PRP
26209	896	13	bubbles	bubble	VBZ
26209	896	14	put	put	VBN
26209	896	15	in	in	IN
26209	896	16	a	a	DT
26209	896	17	small	small	JJ
26209	896	18	onion	onion	NN
26209	896	19	chopped	chop	VBD
26209	896	20	very	very	RB
26209	896	21	fine	fine	JJ
26209	896	22	,	,	,
26209	896	23	and	and	CC
26209	896	24	fry	fry	VB
26209	896	25	a	a	DT
26209	896	26	delicate	delicate	JJ
26209	896	27	brown	brown	NN
26209	896	28	.	.	.
26209	897	1	Drain	drain	VB
26209	897	2	the	the	DT
26209	897	3	beans	bean	NNS
26209	897	4	and	and	CC
26209	897	5	turn	turn	VB
26209	897	6	them	-PRON-	PRP
26209	897	7	into	into	IN
26209	897	8	the	the	DT
26209	897	9	spider	spider	NN
26209	897	10	,	,	,
26209	897	11	add	add	VB
26209	897	12	a	a	DT
26209	897	13	cup	cup	NN
26209	897	14	of	of	IN
26209	897	15	boiling	boil	VBG
26209	897	16	water	water	NN
26209	897	17	and	and	CC
26209	897	18	stir	stir	VB
26209	897	19	until	until	IN
26209	897	20	the	the	DT
26209	897	21	water	water	NN
26209	897	22	becomes	become	VBZ
26209	897	23	thick	thick	JJ
26209	897	24	like	like	IN
26209	897	25	cream	cream	NN
26209	897	26	.	.	.
26209	898	1	EMPARADAS	EMPARADAS	NNP
26209	898	2	(	(	-LRB-
26209	898	3	a	a	DT
26209	898	4	Mexican	Mexican	NNP
26209	898	5	Recipe	Recipe	NNP
26209	898	6	)	)	-RRB-
26209	898	7	.	.	.
26209	899	1	Take	take	VB
26209	899	2	some	some	DT
26209	899	3	beans	bean	NNS
26209	899	4	cooked	cook	VBN
26209	899	5	as	as	IN
26209	899	6	in	in	IN
26209	899	7	Mexican	mexican	JJ
26209	899	8	Beans	Beans	NNPS
26209	899	9	No	no	UH
26209	899	10	.	.	.
26209	900	1	1	1	CD
26209	900	2	and	and	CC
26209	900	3	mash	mash	VB
26209	900	4	them	-PRON-	PRP
26209	900	5	to	to	IN
26209	900	6	a	a	DT
26209	900	7	paste	paste	NN
26209	900	8	.	.	.
26209	901	1	Then	then	RB
26209	901	2	roll	roll	VB
26209	901	3	out	out	RP
26209	901	4	some	some	DT
26209	901	5	puff	puff	NN
26209	901	6	paste	paste	VBP
26209	901	7	very	very	RB
26209	901	8	thin	thin	RB
26209	901	9	--	--	:
26209	901	10	about	about	IN
26209	901	11	the	the	DT
26209	901	12	sixth	sixth	JJ
26209	901	13	of	of	IN
26209	901	14	an	an	DT
26209	901	15	inch	inch	NN
26209	901	16	--	--	:
26209	901	17	cut	cut	VBD
26209	901	18	this	this	DT
26209	901	19	into	into	IN
26209	901	20	rounds	round	NNS
26209	901	21	with	with	IN
26209	901	22	a	a	DT
26209	901	23	large	large	JJ
26209	901	24	patty	patty	JJ
26209	901	25	cutter	cutter	NN
26209	901	26	,	,	,
26209	901	27	put	put	VB
26209	901	28	a	a	DT
26209	901	29	spoonful	spoonful	NN
26209	901	30	of	of	IN
26209	901	31	the	the	DT
26209	901	32	bean	bean	NN
26209	901	33	purée	purée	NN
26209	901	34	on	on	IN
26209	901	35	the	the	DT
26209	901	36	half	half	NN
26209	901	37	of	of	IN
26209	901	38	each	each	DT
26209	901	39	round	round	NN
26209	901	40	,	,	,
26209	901	41	wet	wet	VB
26209	901	42	the	the	DT
26209	901	43	edges	edge	NNS
26209	901	44	of	of	IN
26209	901	45	the	the	DT
26209	901	46	pastry	pastry	NN
26209	901	47	,	,	,
26209	901	48	cover	cover	NN
26209	901	49	,	,	,
26209	901	50	press	press	VB
26209	901	51	the	the	DT
26209	901	52	edges	edge	NNS
26209	901	53	together	together	RB
26209	901	54	,	,	,
26209	901	55	making	make	VBG
26209	901	56	a	a	DT
26209	901	57	half	half	JJ
26209	901	58	moon	moon	NN
26209	901	59	,	,	,
26209	901	60	brush	brush	VB
26209	901	61	them	-PRON-	PRP
26209	901	62	over	over	RP
26209	901	63	with	with	IN
26209	901	64	beaten	beat	VBN
26209	901	65	egg	egg	NN
26209	901	66	and	and	CC
26209	901	67	bake	bake	NN
26209	901	68	in	in	RP
26209	901	69	a	a	DT
26209	901	70	hot	hot	JJ
26209	901	71	oven	oven	NN
26209	901	72	,	,	,
26209	901	73	or	or	CC
26209	901	74	they	-PRON-	PRP
26209	901	75	may	may	MD
26209	901	76	be	be	VB
26209	901	77	fried	fry	VBN
26209	901	78	in	in	IN
26209	901	79	boiling	boil	VBG
26209	901	80	oil	oil	NN
26209	901	81	or	or	CC
26209	901	82	fat	fat	NN
26209	901	83	until	until	IN
26209	901	84	a	a	DT
26209	901	85	delicate	delicate	JJ
26209	901	86	brown	brown	NN
26209	901	87	.	.	.
26209	902	1	FRIJOLES	frijoles	JJ
26209	902	2	FRITOS	fritos	NN
26209	902	3	.	.	.
26209	903	1	A	a	DT
26209	903	2	pint	pint	NN
26209	903	3	of	of	IN
26209	903	4	beans	bean	NNS
26209	903	5	cooked	cook	VBN
26209	903	6	as	as	IN
26209	903	7	in	in	IN
26209	903	8	recipe	recipe	NN
26209	903	9	for	for	IN
26209	903	10	Bayo	Bayo	NNP
26209	903	11	or	or	CC
26209	903	12	Mexican	Mexican	NNP
26209	903	13	Beans	Beans	NNPS
26209	903	14	No	no	UH
26209	903	15	.	.	.
26209	904	1	1	1	LS
26209	904	2	.	.	.
26209	905	1	Rub	rub	VB
26209	905	2	them	-PRON-	PRP
26209	905	3	smooth	smooth	VB
26209	905	4	in	in	IN
26209	905	5	a	a	DT
26209	905	6	mortar	mortar	NN
26209	905	7	,	,	,
26209	905	8	put	put	VBD
26209	905	9	them	-PRON-	PRP
26209	905	10	into	into	IN
26209	905	11	a	a	DT
26209	905	12	spider	spider	NN
26209	905	13	with	with	IN
26209	905	14	a	a	DT
26209	905	15	quarter	quarter	NN
26209	905	16	of	of	IN
26209	905	17	a	a	DT
26209	905	18	cup	cup	NN
26209	905	19	of	of	IN
26209	905	20	butter	butter	NN
26209	905	21	and	and	CC
26209	905	22	fry	fry	NN
26209	905	23	for	for	IN
26209	905	24	a	a	DT
26209	905	25	few	few	JJ
26209	905	26	minutes	minute	NNS
26209	905	27	,	,	,
26209	905	28	then	then	RB
26209	905	29	add	add	VB
26209	905	30	half	half	PDT
26209	905	31	a	a	DT
26209	905	32	cup	cup	NN
26209	905	33	of	of	IN
26209	905	34	grated	grate	VBN
26209	905	35	Parmesan	Parmesan	NNP
26209	905	36	cheese	cheese	NN
26209	905	37	,	,	,
26209	905	38	mix	mix	VB
26209	905	39	thoroughly	thoroughly	RB
26209	905	40	and	and	CC
26209	905	41	serve	serve	VB
26209	905	42	hot	hot	JJ
26209	905	43	.	.	.
26209	906	1	BROILED	BROILED	NNP
26209	906	2	MUSHROOMS	MUSHROOMS	NNP
26209	906	3	.	.	.
26209	907	1	Select	select	VB
26209	907	2	large	large	JJ
26209	907	3	flap	flap	NN
26209	907	4	mushrooms	mushroom	NNS
26209	907	5	for	for	IN
26209	907	6	broiling	broil	VBG
26209	907	7	.	.	.
26209	908	1	Wash	wash	VB
26209	908	2	,	,	,
26209	908	3	skin	skin	NN
26209	908	4	and	and	CC
26209	908	5	stem	stem	VB
26209	908	6	them	-PRON-	PRP
26209	908	7	,	,	,
26209	908	8	lay	lie	VBD
26209	908	9	them	-PRON-	PRP
26209	908	10	on	on	IN
26209	908	11	a	a	DT
26209	908	12	dish	dish	NN
26209	908	13	,	,	,
26209	908	14	sprinkle	sprinkle	VB
26209	908	15	with	with	IN
26209	908	16	salt	salt	NN
26209	908	17	and	and	CC
26209	908	18	pepper	pepper	NN
26209	908	19	and	and	CC
26209	908	20	pour	pour	VB
26209	908	21	a	a	DT
26209	908	22	little	little	JJ
26209	908	23	olive	olive	JJ
26209	908	24	oil	oil	NN
26209	908	25	over	over	IN
26209	908	26	each	each	DT
26209	908	27	mushroom	mushroom	NN
26209	908	28	,	,	,
26209	908	29	let	let	VB
26209	908	30	them	-PRON-	PRP
26209	908	31	stand	stand	VB
26209	908	32	one	one	CD
26209	908	33	hour	hour	NN
26209	908	34	.	.	.
26209	909	1	Broil	Broil	NNP
26209	909	2	on	on	IN
26209	909	3	a	a	DT
26209	909	4	gridiron	gridiron	NN
26209	909	5	over	over	IN
26209	909	6	a	a	DT
26209	909	7	nice	nice	JJ
26209	909	8	clear	clear	JJ
26209	909	9	fire	fire	NN
26209	909	10	.	.	.
26209	910	1	Place	place	NN
26209	910	2	on	on	IN
26209	910	3	a	a	DT
26209	910	4	dish	dish	NN
26209	910	5	and	and	CC
26209	910	6	serve	serve	VB
26209	910	7	with	with	IN
26209	910	8	the	the	DT
26209	910	9	following	follow	VBG
26209	910	10	sauce	sauce	NN
26209	910	11	:	:	:
26209	910	12	Prepare	prepare	VB
26209	910	13	the	the	DT
26209	910	14	stock	stock	NN
26209	910	15	as	as	IN
26209	910	16	before	before	RB
26209	910	17	by	by	IN
26209	910	18	boiling	boil	VBG
26209	910	19	the	the	DT
26209	910	20	stems	stem	NNS
26209	910	21	and	and	CC
26209	910	22	skins	skin	NNS
26209	910	23	in	in	IN
26209	910	24	water	water	NN
26209	910	25	and	and	CC
26209	910	26	then	then	RB
26209	910	27	straining	strain	VBG
26209	910	28	.	.	.
26209	911	1	Mince	mince	NN
26209	911	2	two	two	CD
26209	911	3	or	or	CC
26209	911	4	three	three	CD
26209	911	5	mushrooms	mushroom	NNS
26209	911	6	fine	fine	JJ
26209	911	7	,	,	,
26209	911	8	add	add	VB
26209	911	9	to	to	IN
26209	911	10	the	the	DT
26209	911	11	stock	stock	NN
26209	911	12	,	,	,
26209	911	13	with	with	IN
26209	911	14	a	a	DT
26209	911	15	teaspoonful	teaspoonful	NN
26209	911	16	of	of	IN
26209	911	17	minced	mince	VBN
26209	911	18	parsley	parsley	NNP
26209	911	19	,	,	,
26209	911	20	a	a	DT
26209	911	21	few	few	JJ
26209	911	22	drops	drop	NNS
26209	911	23	of	of	IN
26209	911	24	onion	onion	NN
26209	911	25	juice	juice	NN
26209	911	26	,	,	,
26209	911	27	a	a	DT
26209	911	28	small	small	JJ
26209	911	29	lump	lump	NN
26209	911	30	of	of	IN
26209	911	31	butter	butter	NN
26209	911	32	,	,	,
26209	911	33	cook	cook	NN
26209	911	34	for	for	IN
26209	911	35	fifteen	fifteen	CD
26209	911	36	minutes	minute	NNS
26209	911	37	,	,	,
26209	911	38	then	then	RB
26209	911	39	add	add	VB
26209	911	40	a	a	DT
26209	911	41	cupful	cupful	NN
26209	911	42	of	of	IN
26209	911	43	cream	cream	NN
26209	911	44	,	,	,
26209	911	45	an	an	DT
26209	911	46	even	even	RB
26209	911	47	teaspoonful	teaspoonful	JJ
26209	911	48	of	of	IN
26209	911	49	flour	flour	NN
26209	911	50	wet	wet	NN
26209	911	51	with	with	IN
26209	911	52	some	some	DT
26209	911	53	of	of	IN
26209	911	54	the	the	DT
26209	911	55	cream	cream	NN
26209	911	56	and	and	CC
26209	911	57	rubbed	rub	VBD
26209	911	58	smooth	smooth	JJ
26209	911	59	.	.	.
26209	912	1	Let	let	VB
26209	912	2	it	-PRON-	PRP
26209	912	3	all	all	DT
26209	912	4	cook	cook	VB
26209	912	5	together	together	RB
26209	912	6	for	for	IN
26209	912	7	three	three	CD
26209	912	8	minutes	minute	NNS
26209	912	9	,	,	,
26209	912	10	then	then	RB
26209	912	11	add	add	VB
26209	912	12	the	the	DT
26209	912	13	beaten	beat	VBN
26209	912	14	yolk	yolk	NN
26209	912	15	of	of	IN
26209	912	16	an	an	DT
26209	912	17	egg	egg	NN
26209	912	18	,	,	,
26209	912	19	stir	stir	VB
26209	912	20	well	well	RB
26209	912	21	,	,	,
26209	912	22	remove	remove	VB
26209	912	23	from	from	IN
26209	912	24	the	the	DT
26209	912	25	fire	fire	NN
26209	912	26	at	at	IN
26209	912	27	once	once	RB
26209	912	28	and	and	CC
26209	912	29	serve	serve	VB
26209	912	30	.	.	.
26209	913	1	MUSHROOMS	mushroom	NNS
26209	913	2	ON	on	IN
26209	913	3	TOAST	toast	NN
26209	913	4	.	.	.
26209	914	1	Half	half	PDT
26209	914	2	a	a	DT
26209	914	3	pound	pound	NN
26209	914	4	of	of	IN
26209	914	5	mushrooms	mushroom	NNS
26209	914	6	,	,	,
26209	914	7	wash	wash	NN
26209	914	8	,	,	,
26209	914	9	stem	stem	NN
26209	914	10	and	and	CC
26209	914	11	skin	skin	NN
26209	914	12	as	as	IN
26209	914	13	before	before	RB
26209	914	14	.	.	.
26209	915	1	Cut	cut	VB
26209	915	2	into	into	IN
26209	915	3	dice	dice	NN
26209	915	4	,	,	,
26209	915	5	put	put	VBN
26209	915	6	in	in	IN
26209	915	7	a	a	DT
26209	915	8	saucepan	saucepan	NN
26209	915	9	with	with	IN
26209	915	10	the	the	DT
26209	915	11	juice	juice	NN
26209	915	12	of	of	IN
26209	915	13	half	half	PDT
26209	915	14	a	a	DT
26209	915	15	lemon	lemon	NN
26209	915	16	,	,	,
26209	915	17	a	a	DT
26209	915	18	tablespoonful	tablespoonful	NN
26209	915	19	of	of	IN
26209	915	20	butter	butter	NN
26209	915	21	and	and	CC
26209	915	22	a	a	DT
26209	915	23	slice	slice	NN
26209	915	24	of	of	IN
26209	915	25	onion	onion	NN
26209	915	26	,	,	,
26209	915	27	a	a	DT
26209	915	28	sprig	sprig	NN
26209	915	29	of	of	IN
26209	915	30	parsley	parsley	NNP
26209	915	31	and	and	CC
26209	915	32	one	one	CD
26209	915	33	clove	clove	NN
26209	915	34	,	,	,
26209	915	35	tied	tie	VBN
26209	915	36	together	together	RB
26209	915	37	in	in	IN
26209	915	38	a	a	DT
26209	915	39	thin	thin	JJ
26209	915	40	muslin	muslin	NN
26209	915	41	bag	bag	NN
26209	915	42	.	.	.
26209	916	1	Set	set	VB
26209	916	2	the	the	DT
26209	916	3	saucepan	saucepan	NN
26209	916	4	on	on	IN
26209	916	5	the	the	DT
26209	916	6	fire	fire	NN
26209	916	7	and	and	CC
26209	916	8	stew	stew	NN
26209	916	9	gently	gently	RB
26209	916	10	until	until	IN
26209	916	11	nearly	nearly	RB
26209	916	12	dry	dry	JJ
26209	916	13	,	,	,
26209	916	14	then	then	RB
26209	916	15	add	add	VB
26209	916	16	water	water	NN
26209	916	17	almost	almost	RB
26209	916	18	to	to	TO
26209	916	19	cover	cover	VB
26209	916	20	them	-PRON-	PRP
26209	916	21	,	,	,
26209	916	22	salt	salt	NN
26209	916	23	and	and	CC
26209	916	24	pepper	pepper	NN
26209	916	25	to	to	TO
26209	916	26	taste	taste	VB
26209	916	27	,	,	,
26209	916	28	and	and	CC
26209	916	29	let	let	VB
26209	916	30	them	-PRON-	PRP
26209	916	31	cook	cook	VB
26209	916	32	fifteen	fifteen	CD
26209	916	33	minutes	minute	NNS
26209	916	34	.	.	.
26209	917	1	Take	take	VB
26209	917	2	out	out	RP
26209	917	3	the	the	DT
26209	917	4	bag	bag	NN
26209	917	5	of	of	IN
26209	917	6	onion	onion	NN
26209	917	7	,	,	,
26209	917	8	etc	etc	FW
26209	917	9	.	.	FW
26209	917	10	,	,	,
26209	917	11	and	and	CC
26209	917	12	thicken	thicken	VBN
26209	917	13	with	with	IN
26209	917	14	one	one	CD
26209	917	15	egg	egg	NNP
26209	917	16	yolk	yolk	NNP
26209	917	17	well	well	UH
26209	917	18	beaten	beat	VBD
26209	917	19	,	,	,
26209	917	20	and	and	CC
26209	917	21	a	a	DT
26209	917	22	small	small	JJ
26209	917	23	cupful	cupful	NN
26209	917	24	of	of	IN
26209	917	25	cream	cream	NN
26209	917	26	.	.	.
26209	918	1	Have	have	VBP
26209	918	2	some	some	DT
26209	918	3	slices	slice	NNS
26209	918	4	of	of	IN
26209	918	5	toast	toast	NN
26209	918	6	on	on	IN
26209	918	7	a	a	DT
26209	918	8	platter	platter	NN
26209	918	9	,	,	,
26209	918	10	buttered	butter	VBN
26209	918	11	and	and	CC
26209	918	12	moistened	moisten	VBN
26209	918	13	with	with	IN
26209	918	14	a	a	DT
26209	918	15	little	little	JJ
26209	918	16	hot	hot	JJ
26209	918	17	milk	milk	NN
26209	918	18	,	,	,
26209	918	19	pour	pour	VB
26209	918	20	the	the	DT
26209	918	21	mushrooms	mushroom	NNS
26209	918	22	over	over	IN
26209	918	23	them	-PRON-	PRP
26209	918	24	,	,	,
26209	918	25	garnish	garnish	VBP
26209	918	26	with	with	IN
26209	918	27	parsley	parsley	NN
26209	918	28	and	and	CC
26209	918	29	serve	serve	VB
26209	918	30	hot	hot	JJ
26209	918	31	.	.	.
26209	919	1	MUSHROOMS	MUSHROOMS	NNP
26209	919	2	STEWED	STEWED	NNP
26209	919	3	IN	in	IN
26209	919	4	A	a	DT
26209	919	5	CREAM	cream	NN
26209	919	6	SAUCE	SAUCE	VBN
26209	919	7	.	.	.
26209	920	1	Make	make	VB
26209	920	2	a	a	DT
26209	920	3	pint	pint	NN
26209	920	4	of	of	IN
26209	920	5	cream	cream	NN
26209	920	6	sauce	sauce	NN
26209	920	7	,	,	,
26209	920	8	prepare	prepare	VB
26209	920	9	half	half	PDT
26209	920	10	a	a	DT
26209	920	11	pound	pound	NN
26209	920	12	of	of	IN
26209	920	13	mushrooms	mushroom	NNS
26209	920	14	as	as	IN
26209	920	15	in	in	IN
26209	920	16	the	the	DT
26209	920	17	preceding	precede	VBG
26209	920	18	recipe	recipe	NN
26209	920	19	,	,	,
26209	920	20	cut	cut	VBN
26209	920	21	into	into	IN
26209	920	22	dice	dice	NN
26209	920	23	,	,	,
26209	920	24	and	and	CC
26209	920	25	stew	stew	NN
26209	920	26	in	in	IN
26209	920	27	the	the	DT
26209	920	28	sauce	sauce	NN
26209	920	29	until	until	IN
26209	920	30	very	very	RB
26209	920	31	tender	tender	NN
26209	920	32	.	.	.
26209	921	1	Have	have	VBP
26209	921	2	the	the	DT
26209	921	3	toast	toast	NN
26209	921	4	prepared	prepare	VBN
26209	921	5	as	as	IN
26209	921	6	above	above	RB
26209	921	7	and	and	CC
26209	921	8	pour	pour	VB
26209	921	9	the	the	DT
26209	921	10	mushrooms	mushroom	NNS
26209	921	11	over	over	IN
26209	921	12	it	-PRON-	PRP
26209	921	13	.	.	.
26209	922	1	Garnish	garnish	VB
26209	922	2	with	with	IN
26209	922	3	parsley	parsley	NN
26209	922	4	and	and	CC
26209	922	5	serve	serve	VB
26209	922	6	at	at	IN
26209	922	7	once	once	RB
26209	922	8	.	.	.
26209	923	1	They	-PRON-	PRP
26209	923	2	may	may	MD
26209	923	3	be	be	VB
26209	923	4	served	serve	VBN
26209	923	5	in	in	IN
26209	923	6	pastry	pastry	NN
26209	923	7	shells	shell	NNS
26209	923	8	as	as	IN
26209	923	9	an	an	DT
26209	923	10	entrée	entrée	NN
26209	923	11	,	,	,
26209	923	12	if	if	IN
26209	923	13	preferred	prefer	VBN
26209	923	14	.	.	.
26209	924	1	TOMATOES	tomatoes	NN
26209	924	2	STUFFED	STUFFED	NNP
26209	924	3	WITH	with	IN
26209	924	4	MUSHROOMS.--No	mushrooms.--no	NN
26209	924	5	.	.	.
26209	925	1	1	1	LS
26209	925	2	.	.	.
26209	926	1	Wash	wash	VB
26209	926	2	,	,	,
26209	926	3	skin	skin	NN
26209	926	4	and	and	CC
26209	926	5	stem	stem	VB
26209	926	6	half	half	PDT
26209	926	7	a	a	DT
26209	926	8	pound	pound	NN
26209	926	9	of	of	IN
26209	926	10	mushrooms	mushroom	NNS
26209	926	11	,	,	,
26209	926	12	chop	chop	VB
26209	926	13	very	very	RB
26209	926	14	fine	fine	RB
26209	926	15	,	,	,
26209	926	16	add	add	VB
26209	926	17	two	two	CD
26209	926	18	even	even	RB
26209	926	19	teaspoonfuls	teaspoonful	NNS
26209	926	20	of	of	IN
26209	926	21	finely	finely	RB
26209	926	22	minced	mince	VBN
26209	926	23	parsley	parsley	NNP
26209	926	24	,	,	,
26209	926	25	a	a	DT
26209	926	26	few	few	JJ
26209	926	27	drops	drop	NNS
26209	926	28	of	of	IN
26209	926	29	lemon	lemon	NN
26209	926	30	juice	juice	NN
26209	926	31	,	,	,
26209	926	32	the	the	DT
26209	926	33	same	same	JJ
26209	926	34	of	of	IN
26209	926	35	onion	onion	NN
26209	926	36	juice	juice	NN
26209	926	37	,	,	,
26209	926	38	and	and	CC
26209	926	39	salt	salt	NN
26209	926	40	and	and	CC
26209	926	41	pepper	pepper	NN
26209	926	42	to	to	IN
26209	926	43	taste	taste	NN
26209	926	44	.	.	.
26209	927	1	Melt	melt	NN
26209	927	2	two	two	CD
26209	927	3	tablespoonfuls	tablespoonful	NNS
26209	927	4	of	of	IN
26209	927	5	butter	butter	NN
26209	927	6	in	in	IN
26209	927	7	a	a	DT
26209	927	8	saucepan	saucepan	NN
26209	927	9	and	and	CC
26209	927	10	cook	cook	NN
26209	927	11	all	all	RB
26209	927	12	together	together	RB
26209	927	13	in	in	IN
26209	927	14	this	this	DT
26209	927	15	until	until	IN
26209	927	16	the	the	DT
26209	927	17	mushrooms	mushroom	NNS
26209	927	18	are	be	VBP
26209	927	19	tender	tender	JJ
26209	927	20	,	,	,
26209	927	21	then	then	RB
26209	927	22	add	add	VB
26209	927	23	a	a	DT
26209	927	24	cupful	cupful	NN
26209	927	25	of	of	IN
26209	927	26	stale	stale	JJ
26209	927	27	bread	bread	NN
26209	927	28	crumbs	crumb	NNS
26209	927	29	and	and	CC
26209	927	30	one	one	CD
26209	927	31	egg	egg	NNP
26209	927	32	yolk	yolk	NNP
26209	927	33	,	,	,
26209	927	34	stir	stir	VB
26209	927	35	well	well	RB
26209	927	36	and	and	CC
26209	927	37	remove	remove	VB
26209	927	38	from	from	IN
26209	927	39	the	the	DT
26209	927	40	fire	fire	NN
26209	927	41	.	.	.
26209	928	1	Have	have	VBP
26209	928	2	half	half	PDT
26209	928	3	a	a	DT
26209	928	4	dozen	dozen	NN
26209	928	5	perfectly	perfectly	RB
26209	928	6	ripe	ripe	JJ
26209	928	7	tomatoes	tomato	NNS
26209	928	8	,	,	,
26209	928	9	washed	wash	VBD
26209	928	10	and	and	CC
26209	928	11	wiped	wipe	VBD
26209	928	12	,	,	,
26209	928	13	cut	cut	VB
26209	928	14	a	a	DT
26209	928	15	slice	slice	NN
26209	928	16	from	from	IN
26209	928	17	the	the	DT
26209	928	18	top	top	NN
26209	928	19	of	of	IN
26209	928	20	each	each	DT
26209	928	21	,	,	,
26209	928	22	take	take	VB
26209	928	23	out	out	RP
26209	928	24	the	the	DT
26209	928	25	core	core	NN
26209	928	26	and	and	CC
26209	928	27	seeds	seed	NNS
26209	928	28	,	,	,
26209	928	29	and	and	CC
26209	928	30	fill	fill	VB
26209	928	31	with	with	IN
26209	928	32	the	the	DT
26209	928	33	mushroom	mushroom	NN
26209	928	34	stuffing	stuff	VBG
26209	928	35	.	.	.
26209	929	1	Bake	bake	VB
26209	929	2	in	in	IN
26209	929	3	a	a	DT
26209	929	4	moderate	moderate	JJ
26209	929	5	oven	oven	NN
26209	929	6	until	until	IN
26209	929	7	done	do	VBN
26209	929	8	.	.	.
26209	930	1	The	the	DT
26209	930	2	skins	skin	NNS
26209	930	3	should	should	MD
26209	930	4	be	be	VB
26209	930	5	removed	remove	VBN
26209	930	6	in	in	IN
26209	930	7	the	the	DT
26209	930	8	usual	usual	JJ
26209	930	9	way	way	NN
26209	930	10	before	before	IN
26209	930	11	stuffing	stuff	VBG
26209	930	12	.	.	.
26209	931	1	TOMATOES	tomatoes	NN
26209	931	2	STUFFED	STUFFED	NNP
26209	931	3	WITH	with	IN
26209	931	4	MUSHROOMS.--No	mushrooms.--no	NN
26209	931	5	.	.	.
26209	932	1	2	2	LS
26209	932	2	.	.	.
26209	933	1	Wash	wash	VB
26209	933	2	and	and	CC
26209	933	3	wipe	wipe	VB
26209	933	4	the	the	DT
26209	933	5	tomatoes	tomato	NNS
26209	933	6	,	,	,
26209	933	7	but	but	CC
26209	933	8	do	do	VBP
26209	933	9	not	not	RB
26209	933	10	remove	remove	VB
26209	933	11	the	the	DT
26209	933	12	skins	skin	NNS
26209	933	13	.	.	.
26209	934	1	Cut	cut	VB
26209	934	2	in	in	IN
26209	934	3	half	half	NN
26209	934	4	,	,	,
26209	934	5	take	take	VB
26209	934	6	out	out	RP
26209	934	7	the	the	DT
26209	934	8	core	core	NN
26209	934	9	and	and	CC
26209	934	10	a	a	DT
26209	934	11	few	few	JJ
26209	934	12	of	of	IN
26209	934	13	the	the	DT
26209	934	14	seeds	seed	NNS
26209	934	15	.	.	.
26209	935	1	Fill	fill	VB
26209	935	2	with	with	IN
26209	935	3	the	the	DT
26209	935	4	same	same	JJ
26209	935	5	forcemeat	forcemeat	NN
26209	935	6	as	as	IN
26209	935	7	in	in	IN
26209	935	8	the	the	DT
26209	935	9	preceding	precede	VBG
26209	935	10	recipe	recipe	NN
26209	935	11	and	and	CC
26209	935	12	cover	cover	VB
26209	935	13	the	the	DT
26209	935	14	top	top	NN
26209	935	15	with	with	IN
26209	935	16	it	-PRON-	PRP
26209	935	17	,	,	,
26209	935	18	place	place	NN
26209	935	19	in	in	IN
26209	935	20	a	a	DT
26209	935	21	pan	pan	NN
26209	935	22	with	with	IN
26209	935	23	a	a	DT
26209	935	24	little	little	JJ
26209	935	25	water	water	NN
26209	935	26	to	to	TO
26209	935	27	keep	keep	VB
26209	935	28	from	from	IN
26209	935	29	burning	burn	VBG
26209	935	30	,	,	,
26209	935	31	bake	bake	NN
26209	935	32	in	in	IN
26209	935	33	a	a	DT
26209	935	34	moderate	moderate	JJ
26209	935	35	oven	oven	NN
26209	935	36	until	until	IN
26209	935	37	soft	soft	JJ
26209	935	38	,	,	,
26209	935	39	remove	remove	VBP
26209	935	40	carefully	carefully	RB
26209	935	41	from	from	IN
26209	935	42	the	the	DT
26209	935	43	pan	pan	NN
26209	935	44	,	,	,
26209	935	45	place	place	NN
26209	935	46	on	on	IN
26209	935	47	a	a	DT
26209	935	48	platter	platter	NN
26209	935	49	,	,	,
26209	935	50	garnish	garnish	VBP
26209	935	51	with	with	IN
26209	935	52	parsley	parsley	NN
26209	935	53	and	and	CC
26209	935	54	serve	serve	VB
26209	935	55	.	.	.
26209	936	1	ESCALLOPED	ESCALLOPED	NNP
26209	936	2	TOMATOES	TOMATOES	NNP
26209	936	3	.	.	.
26209	937	1	Strain	strain	VB
26209	937	2	from	from	IN
26209	937	3	a	a	DT
26209	937	4	quart	quart	NN
26209	937	5	can	can	MD
26209	937	6	of	of	IN
26209	937	7	tomatoes	tomato	NNS
26209	937	8	one	one	CD
26209	937	9	cupful	cupful	NN
26209	937	10	of	of	IN
26209	937	11	water	water	NN
26209	937	12	.	.	.
26209	938	1	Put	put	VB
26209	938	2	a	a	DT
26209	938	3	layer	layer	NN
26209	938	4	of	of	IN
26209	938	5	the	the	DT
26209	938	6	tomatoes	tomato	NNS
26209	938	7	in	in	IN
26209	938	8	a	a	DT
26209	938	9	baking	baking	NN
26209	938	10	dish	dish	NN
26209	938	11	,	,	,
26209	938	12	season	season	NN
26209	938	13	with	with	IN
26209	938	14	salt	salt	NN
26209	938	15	,	,	,
26209	938	16	pepper	pepper	NN
26209	938	17	and	and	CC
26209	938	18	a	a	DT
26209	938	19	little	little	JJ
26209	938	20	sugar	sugar	NN
26209	938	21	,	,	,
26209	938	22	cover	cover	VB
26209	938	23	with	with	IN
26209	938	24	a	a	DT
26209	938	25	layer	layer	NN
26209	938	26	of	of	IN
26209	938	27	bread	bread	NN
26209	938	28	crumbs	crumb	NNS
26209	938	29	,	,	,
26209	938	30	dot	dot	VBP
26209	938	31	freely	freely	RB
26209	938	32	with	with	IN
26209	938	33	bits	bit	NNS
26209	938	34	of	of	IN
26209	938	35	butter	butter	NN
26209	938	36	,	,	,
26209	938	37	then	then	RB
26209	938	38	put	put	VB
26209	938	39	another	another	DT
26209	938	40	layer	layer	NN
26209	938	41	of	of	IN
26209	938	42	tomatoes	tomato	NNS
26209	938	43	,	,	,
26209	938	44	and	and	CC
26209	938	45	lastly	lastly	RB
26209	938	46	a	a	DT
26209	938	47	layer	layer	NN
26209	938	48	of	of	IN
26209	938	49	bread	bread	NN
26209	938	50	crumbs	crumb	NNS
26209	938	51	,	,	,
26209	938	52	with	with	IN
26209	938	53	bits	bit	NNS
26209	938	54	of	of	IN
26209	938	55	butter	butter	NN
26209	938	56	,	,	,
26209	938	57	and	and	CC
26209	938	58	sprinkle	sprinkle	VB
26209	938	59	with	with	IN
26209	938	60	a	a	DT
26209	938	61	dessertspoonful	dessertspoonful	NN
26209	938	62	of	of	IN
26209	938	63	sugar	sugar	NN
26209	938	64	.	.	.
26209	939	1	Bake	bake	VB
26209	939	2	forty	forty	CD
26209	939	3	-	-	HYPH
26209	939	4	five	five	CD
26209	939	5	minutes	minute	NNS
26209	939	6	,	,	,
26209	939	7	and	and	CC
26209	939	8	serve	serve	VB
26209	939	9	in	in	IN
26209	939	10	the	the	DT
26209	939	11	dish	dish	NN
26209	939	12	in	in	IN
26209	939	13	which	which	WDT
26209	939	14	it	-PRON-	PRP
26209	939	15	is	be	VBZ
26209	939	16	baked	baked	JJ
26209	939	17	.	.	.
26209	940	1	TOMATOES	TOMATOES	NNP
26209	940	2	WITH	with	IN
26209	940	3	EGG	EGG	NNP
26209	940	4	.	.	.
26209	941	1	Drain	drain	VB
26209	941	2	the	the	DT
26209	941	3	water	water	NN
26209	941	4	from	from	IN
26209	941	5	a	a	DT
26209	941	6	can	can	NN
26209	941	7	of	of	IN
26209	941	8	tomatoes	tomato	NNS
26209	941	9	,	,	,
26209	941	10	press	press	VB
26209	941	11	them	-PRON-	PRP
26209	941	12	through	through	IN
26209	941	13	a	a	DT
26209	941	14	colander	colander	NN
26209	941	15	,	,	,
26209	941	16	put	put	VBN
26209	941	17	into	into	IN
26209	941	18	a	a	DT
26209	941	19	saucepan	saucepan	NN
26209	941	20	over	over	IN
26209	941	21	the	the	DT
26209	941	22	fire	fire	NN
26209	941	23	,	,	,
26209	941	24	season	season	NN
26209	941	25	with	with	IN
26209	941	26	salt	salt	NN
26209	941	27	and	and	CC
26209	941	28	pepper	pepper	NN
26209	941	29	,	,	,
26209	941	30	a	a	DT
26209	941	31	little	little	JJ
26209	941	32	sugar	sugar	NN
26209	941	33	,	,	,
26209	941	34	if	if	IN
26209	941	35	acid	acid	NN
26209	941	36	,	,	,
26209	941	37	and	and	CC
26209	941	38	a	a	DT
26209	941	39	few	few	JJ
26209	941	40	drops	drop	NNS
26209	941	41	of	of	IN
26209	941	42	onion	onion	NN
26209	941	43	juice	juice	NN
26209	941	44	.	.	.
26209	942	1	Let	let	VB
26209	942	2	them	-PRON-	PRP
26209	942	3	cook	cook	VB
26209	942	4	a	a	DT
26209	942	5	little	little	JJ
26209	942	6	,	,	,
26209	942	7	and	and	CC
26209	942	8	just	just	RB
26209	942	9	before	before	IN
26209	942	10	serving	serve	VBG
26209	942	11	add	add	VB
26209	942	12	the	the	DT
26209	942	13	well	well	RB
26209	942	14	-	-	HYPH
26209	942	15	beaten	beat	VBN
26209	942	16	yolks	yolk	NNS
26209	942	17	of	of	IN
26209	942	18	two	two	CD
26209	942	19	eggs	egg	NNS
26209	942	20	,	,	,
26209	942	21	stir	stir	VB
26209	942	22	well	well	RB
26209	942	23	until	until	IN
26209	942	24	it	-PRON-	PRP
26209	942	25	thickens	thicken	VBZ
26209	942	26	,	,	,
26209	942	27	and	and	CC
26209	942	28	remove	remove	VB
26209	942	29	immediately	immediately	RB
26209	942	30	from	from	IN
26209	942	31	the	the	DT
26209	942	32	fire	fire	NN
26209	942	33	or	or	CC
26209	942	34	it	-PRON-	PRP
26209	942	35	will	will	MD
26209	942	36	curdle	curdle	VB
26209	942	37	.	.	.
26209	943	1	FRENCH	FRENCH	NNP
26209	943	2	CARROTS	carrot	NNS
26209	943	3	IN	in	IN
26209	943	4	BROWN	BROWN	NNP
26209	943	5	SAUCE	SAUCE	NNP
26209	943	6	.	.	.
26209	944	1	Select	select	VB
26209	944	2	the	the	DT
26209	944	3	smallest	small	JJS
26209	944	4	French	french	JJ
26209	944	5	carrots	carrot	NNS
26209	944	6	,	,	,
26209	944	7	wash	wash	NN
26209	944	8	and	and	CC
26209	944	9	scrape	scrape	VB
26209	944	10	them	-PRON-	PRP
26209	944	11	and	and	CC
26209	944	12	boil	boil	VB
26209	944	13	until	until	IN
26209	944	14	tender	tender	NN
26209	944	15	in	in	IN
26209	944	16	as	as	RB
26209	944	17	little	little	JJ
26209	944	18	water	water	NN
26209	944	19	as	as	IN
26209	944	20	possible	possible	JJ
26209	944	21	.	.	.
26209	945	1	When	when	WRB
26209	945	2	done	do	VBN
26209	945	3	drain	drain	NN
26209	945	4	from	from	IN
26209	945	5	the	the	DT
26209	945	6	water	water	NN
26209	945	7	,	,	,
26209	945	8	using	use	VBG
26209	945	9	it	-PRON-	PRP
26209	945	10	to	to	TO
26209	945	11	make	make	VB
26209	945	12	the	the	DT
26209	945	13	sauce	sauce	NN
26209	945	14	.	.	.
26209	946	1	Put	put	VB
26209	946	2	a	a	DT
26209	946	3	tablespoonful	tablespoonful	NN
26209	946	4	of	of	IN
26209	946	5	butter	butter	NN
26209	946	6	into	into	IN
26209	946	7	a	a	DT
26209	946	8	spider	spider	NN
26209	946	9	,	,	,
26209	946	10	when	when	WRB
26209	946	11	hot	hot	JJ
26209	946	12	stir	stir	NN
26209	946	13	in	in	IN
26209	946	14	a	a	DT
26209	946	15	tablespoonful	tablespoonful	NN
26209	946	16	of	of	IN
26209	946	17	flour	flour	NN
26209	946	18	,	,	,
26209	946	19	stir	stir	VB
26209	946	20	until	until	IN
26209	946	21	a	a	DT
26209	946	22	dark	dark	JJ
26209	946	23	brown	brown	NN
26209	946	24	,	,	,
26209	946	25	add	add	VB
26209	946	26	gradually	gradually	RB
26209	946	27	the	the	DT
26209	946	28	water	water	NN
26209	946	29	the	the	DT
26209	946	30	carrots	carrot	NNS
26209	946	31	were	be	VBD
26209	946	32	boiled	boil	VBN
26209	946	33	in	in	RP
26209	946	34	,	,	,
26209	946	35	season	season	NN
26209	946	36	with	with	IN
26209	946	37	salt	salt	NN
26209	946	38	and	and	CC
26209	946	39	pepper	pepper	NN
26209	946	40	,	,	,
26209	946	41	simmer	simmer	NN
26209	946	42	until	until	IN
26209	946	43	thick	thick	JJ
26209	946	44	and	and	CC
26209	946	45	smooth	smooth	JJ
26209	946	46	,	,	,
26209	946	47	add	add	VB
26209	946	48	the	the	DT
26209	946	49	carrots	carrot	NNS
26209	946	50	,	,	,
26209	946	51	and	and	CC
26209	946	52	when	when	WRB
26209	946	53	hot	hot	JJ
26209	946	54	serve	serve	NN
26209	946	55	.	.	.
26209	947	1	FRENCH	FRENCH	NNP
26209	947	2	CARROTS	CARROTS	NNP
26209	947	3	AND	and	CC
26209	947	4	PEAS	PEAS	NNP
26209	947	5	.	.	.
26209	948	1	Take	take	VB
26209	948	2	a	a	DT
26209	948	3	pint	pint	NN
26209	948	4	of	of	IN
26209	948	5	young	young	JJ
26209	948	6	peas	pea	NNS
26209	948	7	and	and	CC
26209	948	8	two	two	CD
26209	948	9	bunches	bunche	NNS
26209	948	10	of	of	IN
26209	948	11	French	french	JJ
26209	948	12	carrots	carrot	NNS
26209	948	13	,	,	,
26209	948	14	cut	cut	VBN
26209	948	15	in	in	IN
26209	948	16	slices	slice	NNS
26209	948	17	or	or	CC
26209	948	18	fancy	fancy	JJ
26209	948	19	shapes	shape	NNS
26209	948	20	(	(	-LRB-
26209	948	21	stars	star	NNS
26209	948	22	or	or	CC
26209	948	23	clover	clover	RB
26209	948	24	leaves	leave	NNS
26209	948	25	)	)	-RRB-
26209	948	26	,	,	,
26209	948	27	cook	cook	VB
26209	948	28	each	each	DT
26209	948	29	vegetable	vegetable	NN
26209	948	30	by	by	IN
26209	948	31	itself	-PRON-	PRP
26209	948	32	in	in	IN
26209	948	33	as	as	RB
26209	948	34	little	little	JJ
26209	948	35	water	water	NN
26209	948	36	as	as	IN
26209	948	37	will	will	MD
26209	948	38	cook	cook	VB
26209	948	39	them	-PRON-	PRP
26209	948	40	.	.	.
26209	949	1	When	when	WRB
26209	949	2	they	-PRON-	PRP
26209	949	3	are	be	VBP
26209	949	4	both	both	DT
26209	949	5	tender	tender	NN
26209	949	6	put	put	VBD
26209	949	7	them	-PRON-	PRP
26209	949	8	together	together	RB
26209	949	9	into	into	IN
26209	949	10	a	a	DT
26209	949	11	saucepan	saucepan	NN
26209	949	12	,	,	,
26209	949	13	add	add	VB
26209	949	14	a	a	DT
26209	949	15	heaping	heaping	NN
26209	949	16	tablespoonful	tablespoonful	NN
26209	949	17	of	of	IN
26209	949	18	butter	butter	NN
26209	949	19	and	and	CC
26209	949	20	half	half	PDT
26209	949	21	a	a	DT
26209	949	22	tablespoonful	tablespoonful	NN
26209	949	23	of	of	IN
26209	949	24	flour	flour	NN
26209	949	25	rubbed	rub	VBN
26209	949	26	together	together	RB
26209	949	27	,	,	,
26209	949	28	and	and	CC
26209	949	29	if	if	IN
26209	949	30	there	there	EX
26209	949	31	is	be	VBZ
26209	949	32	not	not	RB
26209	949	33	enough	enough	JJ
26209	949	34	water	water	NN
26209	949	35	left	leave	VBN
26209	949	36	,	,	,
26209	949	37	add	add	VB
26209	949	38	enough	enough	RB
26209	949	39	to	to	TO
26209	949	40	make	make	VB
26209	949	41	a	a	DT
26209	949	42	gravy	gravy	NN
26209	949	43	.	.	.
26209	950	1	Canned	can	VBN
26209	950	2	instead	instead	RB
26209	950	3	of	of	IN
26209	950	4	fresh	fresh	JJ
26209	950	5	peas	pea	NNS
26209	950	6	may	may	MD
26209	950	7	be	be	VB
26209	950	8	used	use	VBN
26209	950	9	;	;	:
26209	950	10	drain	drain	VB
26209	950	11	the	the	DT
26209	950	12	water	water	NN
26209	950	13	from	from	IN
26209	950	14	the	the	DT
26209	950	15	peas	pea	NNS
26209	950	16	and	and	CC
26209	950	17	stew	stew	VB
26209	950	18	the	the	DT
26209	950	19	carrots	carrot	NNS
26209	950	20	in	in	IN
26209	950	21	it	-PRON-	PRP
26209	950	22	,	,	,
26209	950	23	and	and	CC
26209	950	24	follow	follow	VB
26209	950	25	the	the	DT
26209	950	26	recipe	recipe	NN
26209	950	27	as	as	IN
26209	950	28	above	above	RB
26209	950	29	.	.	.
26209	951	1	SPINACH	SPINACH	NNP
26209	951	2	PUDDING	PUDDING	NNP
26209	951	3	.	.	.
26209	952	1	Make	make	VB
26209	952	2	a	a	DT
26209	952	3	sauce	sauce	NN
26209	952	4	of	of	IN
26209	952	5	one	one	CD
26209	952	6	ounce	ounce	NN
26209	952	7	and	and	CC
26209	952	8	a	a	DT
26209	952	9	half	half	NN
26209	952	10	of	of	IN
26209	952	11	butter	butter	NN
26209	952	12	,	,	,
26209	952	13	one	one	CD
26209	952	14	ounce	ounce	NN
26209	952	15	of	of	IN
26209	952	16	flour	flour	NN
26209	952	17	,	,	,
26209	952	18	a	a	DT
26209	952	19	scant	scant	JJ
26209	952	20	half	half	NN
26209	952	21	cup	cup	NN
26209	952	22	of	of	IN
26209	952	23	rich	rich	JJ
26209	952	24	milk	milk	NN
26209	952	25	,	,	,
26209	952	26	half	half	PDT
26209	952	27	a	a	DT
26209	952	28	teaspoonful	teaspoonful	NN
26209	952	29	of	of	IN
26209	952	30	sugar	sugar	NN
26209	952	31	,	,	,
26209	952	32	a	a	DT
26209	952	33	grating	grating	NN
26209	952	34	of	of	IN
26209	952	35	nutmeg	nutmeg	NNP
26209	952	36	,	,	,
26209	952	37	if	if	IN
26209	952	38	liked	like	VBN
26209	952	39	,	,	,
26209	952	40	and	and	CC
26209	952	41	salt	salt	NN
26209	952	42	and	and	CC
26209	952	43	pepper	pepper	NN
26209	952	44	to	to	IN
26209	952	45	taste	taste	NN
26209	952	46	.	.	.
26209	953	1	When	when	WRB
26209	953	2	this	this	DT
26209	953	3	comes	come	VBZ
26209	953	4	to	to	IN
26209	953	5	a	a	DT
26209	953	6	boil	boil	NN
26209	953	7	,	,	,
26209	953	8	add	add	VB
26209	953	9	an	an	DT
26209	953	10	even	even	RB
26209	953	11	cupful	cupful	JJ
26209	953	12	of	of	IN
26209	953	13	spinach	spinach	NN
26209	953	14	that	that	WDT
26209	953	15	has	have	VBZ
26209	953	16	been	be	VBN
26209	953	17	cooked	cook	VBN
26209	953	18	and	and	CC
26209	953	19	finely	finely	RB
26209	953	20	chopped	chop	VBN
26209	953	21	,	,	,
26209	953	22	and	and	CC
26209	953	23	from	from	IN
26209	953	24	which	which	WDT
26209	953	25	the	the	DT
26209	953	26	water	water	NN
26209	953	27	has	have	VBZ
26209	953	28	been	be	VBN
26209	953	29	well	well	RB
26209	953	30	pressed	press	VBN
26209	953	31	out	out	RP
26209	953	32	.	.	.
26209	954	1	Remove	remove	VB
26209	954	2	from	from	IN
26209	954	3	the	the	DT
26209	954	4	stove	stove	NN
26209	954	5	,	,	,
26209	954	6	and	and	CC
26209	954	7	stir	stir	VB
26209	954	8	into	into	IN
26209	954	9	it	-PRON-	PRP
26209	954	10	two	two	CD
26209	954	11	beaten	beat	VBN
26209	954	12	eggs	egg	NNS
26209	954	13	.	.	.
26209	955	1	Grease	grease	VB
26209	955	2	a	a	DT
26209	955	3	mould	mould	NN
26209	955	4	,	,	,
26209	955	5	sprinkle	sprinkle	VB
26209	955	6	it	-PRON-	PRP
26209	955	7	with	with	IN
26209	955	8	dried	dry	VBN
26209	955	9	and	and	CC
26209	955	10	sifted	sift	VBN
26209	955	11	bread	bread	NN
26209	955	12	crumbs	crumb	NNS
26209	955	13	,	,	,
26209	955	14	turn	turn	VB
26209	955	15	the	the	DT
26209	955	16	pudding	pudding	NN
26209	955	17	into	into	IN
26209	955	18	this	this	DT
26209	955	19	,	,	,
26209	955	20	set	set	VBD
26209	955	21	the	the	DT
26209	955	22	mould	mould	NN
26209	955	23	in	in	IN
26209	955	24	a	a	DT
26209	955	25	pan	pan	NN
26209	955	26	of	of	IN
26209	955	27	hot	hot	JJ
26209	955	28	water	water	NN
26209	955	29	,	,	,
26209	955	30	put	put	VBN
26209	955	31	in	in	IN
26209	955	32	the	the	DT
26209	955	33	oven	oven	NN
26209	955	34	,	,	,
26209	955	35	cover	cover	VB
26209	955	36	it	-PRON-	PRP
26209	955	37	to	to	TO
26209	955	38	prevent	prevent	VB
26209	955	39	browning	browning	NN
26209	955	40	and	and	CC
26209	955	41	bake	bake	VB
26209	955	42	nearly	nearly	RB
26209	955	43	three	three	CD
26209	955	44	-	-	HYPH
26209	955	45	quarters	quarter	NNS
26209	955	46	of	of	IN
26209	955	47	an	an	DT
26209	955	48	hour	hour	NN
26209	955	49	.	.	.
26209	956	1	Turn	turn	VB
26209	956	2	out	out	RP
26209	956	3	on	on	IN
26209	956	4	a	a	DT
26209	956	5	platter	platter	NN
26209	956	6	,	,	,
26209	956	7	have	have	VBP
26209	956	8	ready	ready	JJ
26209	956	9	a	a	DT
26209	956	10	cream	cream	NN
26209	956	11	sauce	sauce	NN
26209	956	12	to	to	TO
26209	956	13	pour	pour	VB
26209	956	14	around	around	IN
26209	956	15	the	the	DT
26209	956	16	pudding	pudding	NN
26209	956	17	,	,	,
26209	956	18	garnish	garnish	VBP
26209	956	19	with	with	IN
26209	956	20	hard	hard	RB
26209	956	21	-	-	HYPH
26209	956	22	boiled	boil	VBN
26209	956	23	eggs	egg	NNS
26209	956	24	,	,	,
26209	956	25	cut	cut	VBN
26209	956	26	in	in	IN
26209	956	27	quarters	quarter	NNS
26209	956	28	lengthwise	lengthwise	RB
26209	956	29	,	,	,
26209	956	30	and	and	CC
26209	956	31	parsley	parsley	NN
26209	956	32	.	.	.
26209	957	1	If	if	IN
26209	957	2	any	any	DT
26209	957	3	is	be	VBZ
26209	957	4	left	leave	VBN
26209	957	5	over	over	RP
26209	957	6	,	,	,
26209	957	7	cut	cut	VBN
26209	957	8	in	in	IN
26209	957	9	slices	slice	NNS
26209	957	10	,	,	,
26209	957	11	and	and	CC
26209	957	12	warm	warm	VB
26209	957	13	over	over	RP
26209	957	14	in	in	IN
26209	957	15	a	a	DT
26209	957	16	cream	cream	NN
26209	957	17	sauce	sauce	NN
26209	957	18	and	and	CC
26209	957	19	serve	serve	VB
26209	957	20	for	for	IN
26209	957	21	luncheon	luncheon	NN
26209	957	22	.	.	.
26209	958	1	It	-PRON-	PRP
26209	958	2	will	will	MD
26209	958	3	keep	keep	VB
26209	958	4	for	for	IN
26209	958	5	days	day	NNS
26209	958	6	.	.	.
26209	959	1	SPINACH	SPINACH	NNP
26209	959	2	BALLS	BALLS	NNP
26209	959	3	.	.	.
26209	960	1	Put	put	VB
26209	960	2	a	a	DT
26209	960	3	slightly	slightly	RB
26209	960	4	heaping	heap	VBG
26209	960	5	tablespoonful	tablespoonful	NN
26209	960	6	of	of	IN
26209	960	7	butter	butter	NN
26209	960	8	,	,	,
26209	960	9	a	a	DT
26209	960	10	tablespoonful	tablespoonful	NN
26209	960	11	of	of	IN
26209	960	12	cream	cream	NN
26209	960	13	,	,	,
26209	960	14	and	and	CC
26209	960	15	half	half	PDT
26209	960	16	a	a	DT
26209	960	17	teaspoonful	teaspoonful	NN
26209	960	18	of	of	IN
26209	960	19	sugar	sugar	NN
26209	960	20	into	into	IN
26209	960	21	a	a	DT
26209	960	22	saucepan	saucepan	NN
26209	960	23	on	on	IN
26209	960	24	the	the	DT
26209	960	25	stove	stove	NN
26209	960	26	,	,	,
26209	960	27	mix	mix	VB
26209	960	28	well	well	RB
26209	960	29	,	,	,
26209	960	30	and	and	CC
26209	960	31	when	when	WRB
26209	960	32	it	-PRON-	PRP
26209	960	33	boils	boil	VBZ
26209	960	34	add	add	VB
26209	960	35	a	a	DT
26209	960	36	heaping	heaping	NN
26209	960	37	tablespoonful	tablespoonful	NN
26209	960	38	of	of	IN
26209	960	39	flour	flour	NN
26209	960	40	--	--	:
26209	960	41	as	as	RB
26209	960	42	much	much	RB
26209	960	43	as	as	IN
26209	960	44	will	will	MD
26209	960	45	stay	stay	VB
26209	960	46	on	on	IN
26209	960	47	the	the	DT
26209	960	48	spoon	spoon	NN
26209	960	49	--	--	:
26209	960	50	let	let	VB
26209	960	51	it	-PRON-	PRP
26209	960	52	come	come	VB
26209	960	53	to	to	IN
26209	960	54	a	a	DT
26209	960	55	boil	boil	NN
26209	960	56	,	,	,
26209	960	57	and	and	CC
26209	960	58	then	then	RB
26209	960	59	add	add	VB
26209	960	60	three	three	CD
26209	960	61	-	-	HYPH
26209	960	62	quarters	quarter	NNS
26209	960	63	of	of	IN
26209	960	64	a	a	DT
26209	960	65	cup	cup	NN
26209	960	66	of	of	IN
26209	960	67	cooked	cooked	JJ
26209	960	68	and	and	CC
26209	960	69	finely	finely	RB
26209	960	70	chopped	chop	VBN
26209	960	71	spinach	spinach	NN
26209	960	72	,	,	,
26209	960	73	beat	beat	VBD
26209	960	74	well	well	RB
26209	960	75	and	and	CC
26209	960	76	remove	remove	VB
26209	960	77	from	from	IN
26209	960	78	the	the	DT
26209	960	79	fire	fire	NN
26209	960	80	.	.	.
26209	961	1	When	when	WRB
26209	961	2	cold	cold	JJ
26209	961	3	add	add	VBP
26209	961	4	two	two	CD
26209	961	5	eggs	egg	NNS
26209	961	6	,	,	,
26209	961	7	one	one	CD
26209	961	8	at	at	IN
26209	961	9	a	a	DT
26209	961	10	time	time	NN
26209	961	11	,	,	,
26209	961	12	season	season	NN
26209	961	13	with	with	IN
26209	961	14	salt	salt	NN
26209	961	15	and	and	CC
26209	961	16	pepper	pepper	NN
26209	961	17	to	to	TO
26209	961	18	taste	taste	NN
26209	961	19	and	and	CC
26209	961	20	half	half	PDT
26209	961	21	a	a	DT
26209	961	22	saltspoonful	saltspoonful	NN
26209	961	23	of	of	IN
26209	961	24	powdered	powdered	JJ
26209	961	25	mace	mace	NN
26209	961	26	.	.	.
26209	962	1	Have	have	VB
26209	962	2	a	a	DT
26209	962	3	saucepan	saucepan	NN
26209	962	4	of	of	IN
26209	962	5	boiling	boiling	NN
26209	962	6	water	water	NN
26209	962	7	,	,	,
26209	962	8	slightly	slightly	RB
26209	962	9	salted	salt	VBN
26209	962	10	,	,	,
26209	962	11	on	on	IN
26209	962	12	the	the	DT
26209	962	13	stove	stove	NN
26209	962	14	;	;	:
26209	962	15	dip	dip	VB
26209	962	16	a	a	DT
26209	962	17	tablespoon	tablespoon	NN
26209	962	18	in	in	IN
26209	962	19	cold	cold	JJ
26209	962	20	water	water	NN
26209	962	21	,	,	,
26209	962	22	and	and	CC
26209	962	23	then	then	RB
26209	962	24	take	take	VB
26209	962	25	up	up	RP
26209	962	26	enough	enough	JJ
26209	962	27	of	of	IN
26209	962	28	the	the	DT
26209	962	29	spinach	spinach	NN
26209	962	30	mixture	mixture	NN
26209	962	31	to	to	TO
26209	962	32	make	make	VB
26209	962	33	an	an	DT
26209	962	34	oblong	oblong	JJ
26209	962	35	cake	cake	NN
26209	962	36	,	,	,
26209	962	37	in	in	IN
26209	962	38	shape	shape	NN
26209	962	39	like	like	IN
26209	962	40	an	an	DT
26209	962	41	egg	egg	NN
26209	962	42	cut	cut	VBN
26209	962	43	in	in	IN
26209	962	44	half	half	DT
26209	962	45	lengthwise	lengthwise	RB
26209	962	46	,	,	,
26209	962	47	then	then	RB
26209	962	48	dip	dip	VB
26209	962	49	the	the	DT
26209	962	50	spoon	spoon	NN
26209	962	51	in	in	IN
26209	962	52	the	the	DT
26209	962	53	boiling	boiling	NN
26209	962	54	water	water	NN
26209	962	55	and	and	CC
26209	962	56	let	let	VB
26209	962	57	the	the	DT
26209	962	58	cake	cake	NN
26209	962	59	float	float	VB
26209	962	60	off	off	RP
26209	962	61	.	.	.
26209	963	1	Use	use	VB
26209	963	2	all	all	PDT
26209	963	3	the	the	DT
26209	963	4	mixture	mixture	NN
26209	963	5	in	in	IN
26209	963	6	this	this	DT
26209	963	7	way	way	NN
26209	963	8	.	.	.
26209	964	1	The	the	DT
26209	964	2	balls	ball	NNS
26209	964	3	will	will	MD
26209	964	4	cook	cook	VB
26209	964	5	in	in	IN
26209	964	6	four	four	CD
26209	964	7	or	or	CC
26209	964	8	five	five	CD
26209	964	9	minutes	minute	NNS
26209	964	10	,	,	,
26209	964	11	and	and	CC
26209	964	12	they	-PRON-	PRP
26209	964	13	must	must	MD
26209	964	14	not	not	RB
26209	964	15	boil	boil	VB
26209	964	16	too	too	RB
26209	964	17	fast	fast	RB
26209	964	18	or	or	CC
26209	964	19	they	-PRON-	PRP
26209	964	20	will	will	MD
26209	964	21	break	break	VB
26209	964	22	.	.	.
26209	965	1	Let	let	VB
26209	965	2	them	-PRON-	PRP
26209	965	3	drain	drain	VB
26209	965	4	in	in	IN
26209	965	5	a	a	DT
26209	965	6	colander	colander	NN
26209	965	7	while	while	IN
26209	965	8	making	make	VBG
26209	965	9	a	a	DT
26209	965	10	cream	cream	NN
26209	965	11	sauce	sauce	NN
26209	965	12	,	,	,
26209	965	13	and	and	CC
26209	965	14	when	when	WRB
26209	965	15	the	the	DT
26209	965	16	sauce	sauce	NN
26209	965	17	is	be	VBZ
26209	965	18	made	make	VBN
26209	965	19	put	put	VBN
26209	965	20	the	the	DT
26209	965	21	balls	ball	NNS
26209	965	22	into	into	IN
26209	965	23	it	-PRON-	PRP
26209	965	24	and	and	CC
26209	965	25	let	let	VB
26209	965	26	them	-PRON-	PRP
26209	965	27	come	come	VB
26209	965	28	to	to	IN
26209	965	29	a	a	DT
26209	965	30	boil	boil	NN
26209	965	31	,	,	,
26209	965	32	turn	turn	VB
26209	965	33	out	out	RP
26209	965	34	on	on	IN
26209	965	35	a	a	DT
26209	965	36	platter	platter	NN
26209	965	37	and	and	CC
26209	965	38	garnish	garnish	NN
26209	965	39	with	with	IN
26209	965	40	parsley	parsley	NN
26209	965	41	.	.	.
26209	966	1	TOMATOES	TOMATOES	NNP
26209	966	2	AND	and	CC
26209	966	3	MUSHROOMS	MUSHROOMS	NNP
26209	966	4	.	.	.
26209	967	1	Put	put	VB
26209	967	2	on	on	RP
26209	967	3	a	a	DT
26209	967	4	pint	pint	NN
26209	967	5	of	of	IN
26209	967	6	tomatoes	tomato	NNS
26209	967	7	in	in	IN
26209	967	8	a	a	DT
26209	967	9	saucepan	saucepan	NN
26209	967	10	and	and	CC
26209	967	11	cook	cook	NN
26209	967	12	for	for	IN
26209	967	13	fifteen	fifteen	CD
26209	967	14	or	or	CC
26209	967	15	twenty	twenty	CD
26209	967	16	minutes	minute	NNS
26209	967	17	until	until	IN
26209	967	18	nearly	nearly	RB
26209	967	19	all	all	PDT
26209	967	20	the	the	DT
26209	967	21	water	water	NN
26209	967	22	has	have	VBZ
26209	967	23	evaporated	evaporate	VBN
26209	967	24	,	,	,
26209	967	25	season	season	NN
26209	967	26	with	with	IN
26209	967	27	salt	salt	NN
26209	967	28	and	and	CC
26209	967	29	pepper	pepper	NN
26209	967	30	,	,	,
26209	967	31	add	add	VB
26209	967	32	a	a	DT
26209	967	33	generous	generous	JJ
26209	967	34	tablespoonful	tablespoonful	NN
26209	967	35	of	of	IN
26209	967	36	butter	butter	NN
26209	967	37	,	,	,
26209	967	38	a	a	DT
26209	967	39	tablespoonful	tablespoonful	NN
26209	967	40	of	of	IN
26209	967	41	bread	bread	NN
26209	967	42	crumbs	crumb	NNS
26209	967	43	and	and	CC
26209	967	44	half	half	PDT
26209	967	45	a	a	DT
26209	967	46	pint	pint	NN
26209	967	47	of	of	IN
26209	967	48	fresh	fresh	JJ
26209	967	49	mushrooms	mushroom	NNS
26209	967	50	chopped	chop	VBN
26209	967	51	fine	fine	RB
26209	967	52	.	.	.
26209	968	1	Cook	cook	VB
26209	968	2	until	until	IN
26209	968	3	the	the	DT
26209	968	4	mushrooms	mushroom	NNS
26209	968	5	are	be	VBP
26209	968	6	tender	tender	JJ
26209	968	7	.	.	.
26209	969	1	Have	have	VB
26209	969	2	some	some	DT
26209	969	3	bread	bread	NN
26209	969	4	cut	cut	VBN
26209	969	5	in	in	IN
26209	969	6	nice	nice	JJ
26209	969	7	slices	slice	NNS
26209	969	8	toasted	toast	VBN
26209	969	9	and	and	CC
26209	969	10	slightly	slightly	RB
26209	969	11	moistened	moisten	VBN
26209	969	12	with	with	IN
26209	969	13	warm	warm	JJ
26209	969	14	milk	milk	NN
26209	969	15	.	.	.
26209	970	1	Pour	pour	VB
26209	970	2	the	the	DT
26209	970	3	tomatoes	tomato	NNS
26209	970	4	and	and	CC
26209	970	5	mushrooms	mushroom	NNS
26209	970	6	over	over	IN
26209	970	7	it	-PRON-	PRP
26209	970	8	and	and	CC
26209	970	9	serve	serve	VB
26209	970	10	very	very	RB
26209	970	11	hot	hot	JJ
26209	970	12	.	.	.
26209	971	1	TO	to	IN
26209	971	2	BOIL	BOIL	NNP
26209	971	3	RICE	RICE	NNP
26209	971	4	PLAIN	PLAIN	NNP
26209	971	5	.	.	.
26209	972	1	Wash	wash	VB
26209	972	2	half	half	PDT
26209	972	3	a	a	DT
26209	972	4	cupful	cupful	NN
26209	972	5	of	of	IN
26209	972	6	rice	rice	NN
26209	972	7	,	,	,
26209	972	8	drain	drain	VBP
26209	972	9	from	from	IN
26209	972	10	the	the	DT
26209	972	11	water	water	NN
26209	972	12	,	,	,
26209	972	13	have	have	VBP
26209	972	14	on	on	IN
26209	972	15	the	the	DT
26209	972	16	fire	fire	NN
26209	972	17	a	a	DT
26209	972	18	very	very	RB
26209	972	19	large	large	JJ
26209	972	20	saucepan	saucepan	NN
26209	972	21	nearly	nearly	RB
26209	972	22	full	full	JJ
26209	972	23	of	of	IN
26209	972	24	salted	salt	VBN
26209	972	25	boiling	boiling	NN
26209	972	26	water	water	NN
26209	972	27	.	.	.
26209	973	1	Turn	turn	VB
26209	973	2	the	the	DT
26209	973	3	rice	rice	NN
26209	973	4	into	into	IN
26209	973	5	this	this	DT
26209	973	6	and	and	CC
26209	973	7	boil	boil	VB
26209	973	8	hard	hard	JJ
26209	973	9	for	for	IN
26209	973	10	twenty	twenty	CD
26209	973	11	minutes	minute	NNS
26209	973	12	,	,	,
26209	973	13	pour	pour	VBP
26209	973	14	all	all	DT
26209	973	15	into	into	IN
26209	973	16	a	a	DT
26209	973	17	colander	colander	NN
26209	973	18	,	,	,
26209	973	19	drain	drain	VB
26209	973	20	well	well	RB
26209	973	21	,	,	,
26209	973	22	and	and	CC
26209	973	23	put	put	VBD
26209	973	24	the	the	DT
26209	973	25	rice	rice	NN
26209	973	26	in	in	IN
26209	973	27	a	a	DT
26209	973	28	smaller	small	JJR
26209	973	29	saucepan	saucepan	NN
26209	973	30	on	on	IN
26209	973	31	the	the	DT
26209	973	32	back	back	NN
26209	973	33	of	of	IN
26209	973	34	the	the	DT
26209	973	35	stove	stove	NN
26209	973	36	,	,	,
26209	973	37	where	where	WRB
26209	973	38	it	-PRON-	PRP
26209	973	39	will	will	MD
26209	973	40	be	be	VB
26209	973	41	kept	keep	VBN
26209	973	42	warm	warm	JJ
26209	973	43	,	,	,
26209	973	44	without	without	IN
26209	973	45	cooking	cooking	NN
26209	973	46	,	,	,
26209	973	47	until	until	IN
26209	973	48	all	all	PDT
26209	973	49	the	the	DT
26209	973	50	moisture	moisture	NN
26209	973	51	has	have	VBZ
26209	973	52	evaporated	evaporate	VBN
26209	973	53	.	.	.
26209	974	1	Then	then	RB
26209	974	2	serve	serve	VB
26209	974	3	.	.	.
26209	975	1	CAULIFLOWER	cauliflower	NN
26209	975	2	WITH	with	IN
26209	975	3	DRAWN	DRAWN	NNS
26209	975	4	BUTTER	butter	NN
26209	975	5	.	.	.
26209	976	1	Select	select	VB
26209	976	2	a	a	DT
26209	976	3	nice	nice	JJ
26209	976	4	white	white	JJ
26209	976	5	cauliflower	cauliflower	NN
26209	976	6	,	,	,
26209	976	7	take	take	VB
26209	976	8	off	off	RP
26209	976	9	all	all	PDT
26209	976	10	the	the	DT
26209	976	11	leaves	leave	NNS
26209	976	12	,	,	,
26209	976	13	and	and	CC
26209	976	14	cut	cut	VBN
26209	976	15	enough	enough	JJ
26209	976	16	of	of	IN
26209	976	17	the	the	DT
26209	976	18	stem	stem	NN
26209	976	19	off	off	RP
26209	976	20	to	to	TO
26209	976	21	allow	allow	VB
26209	976	22	it	-PRON-	PRP
26209	976	23	to	to	TO
26209	976	24	stand	stand	VB
26209	976	25	well	well	RB
26209	976	26	in	in	IN
26209	976	27	the	the	DT
26209	976	28	dish	dish	NN
26209	976	29	it	-PRON-	PRP
26209	976	30	is	be	VBZ
26209	976	31	to	to	TO
26209	976	32	be	be	VB
26209	976	33	served	serve	VBN
26209	976	34	in	in	IN
26209	976	35	.	.	.
26209	977	1	Put	put	VB
26209	977	2	it	-PRON-	PRP
26209	977	3	into	into	IN
26209	977	4	a	a	DT
26209	977	5	saucepan	saucepan	NN
26209	977	6	,	,	,
26209	977	7	cover	cover	VB
26209	977	8	with	with	IN
26209	977	9	boiling	boiling	NN
26209	977	10	water	water	NN
26209	977	11	,	,	,
26209	977	12	and	and	CC
26209	977	13	when	when	WRB
26209	977	14	it	-PRON-	PRP
26209	977	15	is	be	VBZ
26209	977	16	nearly	nearly	RB
26209	977	17	done	do	VBN
26209	977	18	add	add	VB
26209	977	19	salt	salt	NN
26209	977	20	,	,	,
26209	977	21	as	as	IN
26209	977	22	cooking	cook	VBG
26209	977	23	it	-PRON-	PRP
26209	977	24	long	long	RB
26209	977	25	with	with	IN
26209	977	26	salt	salt	NN
26209	977	27	turns	turn	VBZ
26209	977	28	it	-PRON-	PRP
26209	977	29	brown	brown	JJ
26209	977	30	.	.	.
26209	978	1	The	the	DT
26209	978	2	usual	usual	JJ
26209	978	3	time	time	NN
26209	978	4	to	to	TO
26209	978	5	cook	cook	VB
26209	978	6	a	a	DT
26209	978	7	cauliflower	cauliflower	NN
26209	978	8	is	be	VBZ
26209	978	9	about	about	RB
26209	978	10	twenty	twenty	CD
26209	978	11	minutes	minute	NNS
26209	978	12	.	.	.
26209	979	1	Try	try	VB
26209	979	2	it	-PRON-	PRP
26209	979	3	with	with	IN
26209	979	4	a	a	DT
26209	979	5	fork	fork	NN
26209	979	6	,	,	,
26209	979	7	and	and	CC
26209	979	8	if	if	IN
26209	979	9	it	-PRON-	PRP
26209	979	10	is	be	VBZ
26209	979	11	tender	tender	JJ
26209	979	12	remove	remove	VBP
26209	979	13	carefully	carefully	RB
26209	979	14	from	from	IN
26209	979	15	the	the	DT
26209	979	16	water	water	NN
26209	979	17	,	,	,
26209	979	18	let	let	VB
26209	979	19	it	-PRON-	PRP
26209	979	20	drain	drain	VB
26209	979	21	in	in	IN
26209	979	22	a	a	DT
26209	979	23	colander	colander	NN
26209	979	24	while	while	IN
26209	979	25	preparing	prepare	VBG
26209	979	26	a	a	DT
26209	979	27	drawn	draw	VBN
26209	979	28	butter	butter	NN
26209	979	29	.	.	.
26209	980	1	Then	then	RB
26209	980	2	put	put	VB
26209	980	3	into	into	IN
26209	980	4	a	a	DT
26209	980	5	hot	hot	JJ
26209	980	6	vegetable	vegetable	NN
26209	980	7	dish	dish	NN
26209	980	8	,	,	,
26209	980	9	pour	pour	VB
26209	980	10	the	the	DT
26209	980	11	sauce	sauce	NN
26209	980	12	over	over	RP
26209	980	13	and	and	CC
26209	980	14	serve	serve	VB
26209	980	15	.	.	.
26209	981	1	FOR	for	IN
26209	981	2	THE	the	DT
26209	981	3	DRAWN	DRAWN	NNS
26209	981	4	BUTTER.--Melt	BUTTER.--Melt	VBZ
26209	981	5	a	a	DT
26209	981	6	large	large	JJ
26209	981	7	heaping	heaping	NN
26209	981	8	tablespoonful	tablespoonful	NN
26209	981	9	of	of	IN
26209	981	10	butter	butter	NN
26209	981	11	,	,	,
26209	981	12	and	and	CC
26209	981	13	stir	stir	VB
26209	981	14	into	into	IN
26209	981	15	it	-PRON-	PRP
26209	981	16	a	a	DT
26209	981	17	heaping	heaping	NN
26209	981	18	teaspoonful	teaspoonful	JJ
26209	981	19	of	of	IN
26209	981	20	flour	flour	NN
26209	981	21	,	,	,
26209	981	22	let	let	VB
26209	981	23	them	-PRON-	PRP
26209	981	24	cook	cook	VB
26209	981	25	together	together	RB
26209	981	26	without	without	IN
26209	981	27	browning	brown	VBG
26209	981	28	and	and	CC
26209	981	29	add	add	VB
26209	981	30	by	by	IN
26209	981	31	degrees	degree	NNS
26209	981	32	a	a	DT
26209	981	33	cup	cup	NN
26209	981	34	of	of	IN
26209	981	35	hot	hot	JJ
26209	981	36	milk	milk	NN
26209	981	37	.	.	.
26209	982	1	ESCALLOPED	escalloped	NN
26209	982	2	CAULIFLOWER	CAULIFLOWER	NNS
26209	982	3	.	.	.
26209	983	1	Cut	cut	VB
26209	983	2	a	a	DT
26209	983	3	cauliflower	cauliflower	NN
26209	983	4	into	into	IN
26209	983	5	flowerettes	flowerette	NNS
26209	983	6	,	,	,
26209	983	7	cover	cover	VBP
26209	983	8	with	with	IN
26209	983	9	boiling	boil	VBG
26209	983	10	water	water	NN
26209	983	11	into	into	IN
26209	983	12	a	a	DT
26209	983	13	saucepan	saucepan	NN
26209	983	14	and	and	CC
26209	983	15	cook	cook	NN
26209	983	16	until	until	IN
26209	983	17	tender	tender	NN
26209	983	18	,	,	,
26209	983	19	let	let	VB
26209	983	20	them	-PRON-	PRP
26209	983	21	drain	drain	VB
26209	983	22	in	in	IN
26209	983	23	a	a	DT
26209	983	24	colander	colander	NN
26209	983	25	while	while	IN
26209	983	26	the	the	DT
26209	983	27	sauce	sauce	NN
26209	983	28	is	be	VBZ
26209	983	29	being	be	VBG
26209	983	30	prepared	prepare	VBN
26209	983	31	.	.	.
26209	984	1	Make	make	VB
26209	984	2	the	the	DT
26209	984	3	usual	usual	JJ
26209	984	4	cream	cream	NN
26209	984	5	sauce	sauce	NN
26209	984	6	,	,	,
26209	984	7	enough	enough	RB
26209	984	8	to	to	TO
26209	984	9	cover	cover	VB
26209	984	10	the	the	DT
26209	984	11	cauliflower	cauliflower	NN
26209	984	12	.	.	.
26209	985	1	When	when	WRB
26209	985	2	the	the	DT
26209	985	3	sauce	sauce	NN
26209	985	4	is	be	VBZ
26209	985	5	done	do	VBN
26209	985	6	add	add	VB
26209	985	7	two	two	CD
26209	985	8	heaping	heap	VBG
26209	985	9	tablespoonfuls	tablespoonful	NNS
26209	985	10	of	of	IN
26209	985	11	American	american	JJ
26209	985	12	Edam	Edam	NNP
26209	985	13	or	or	CC
26209	985	14	grated	grate	VBD
26209	985	15	Parmesan	Parmesan	NNP
26209	985	16	cheese	cheese	NN
26209	985	17	,	,	,
26209	985	18	put	put	VBD
26209	985	19	the	the	DT
26209	985	20	flowerettes	flowerette	NNS
26209	985	21	into	into	IN
26209	985	22	a	a	DT
26209	985	23	baking	baking	NN
26209	985	24	dish	dish	NN
26209	985	25	,	,	,
26209	985	26	pour	pour	VB
26209	985	27	the	the	DT
26209	985	28	sauce	sauce	NN
26209	985	29	over	over	IN
26209	985	30	them	-PRON-	PRP
26209	985	31	,	,	,
26209	985	32	sprinkle	sprinkle	VB
26209	985	33	the	the	DT
26209	985	34	top	top	NN
26209	985	35	with	with	IN
26209	985	36	a	a	DT
26209	985	37	little	little	JJ
26209	985	38	of	of	IN
26209	985	39	the	the	DT
26209	985	40	cheese	cheese	NN
26209	985	41	,	,	,
26209	985	42	and	and	CC
26209	985	43	stand	stand	VB
26209	985	44	the	the	DT
26209	985	45	dish	dish	NN
26209	985	46	in	in	IN
26209	985	47	the	the	DT
26209	985	48	oven	oven	NN
26209	985	49	for	for	IN
26209	985	50	a	a	DT
26209	985	51	few	few	JJ
26209	985	52	minutes	minute	NNS
26209	985	53	to	to	TO
26209	985	54	brown	brown	VB
26209	985	55	.	.	.
26209	986	1	ESCALLOPED	ESCALLOPED	NNP
26209	986	2	SPAGHETTINA	SPAGHETTINA	NNS
26209	986	3	.	.	.
26209	987	1	Put	put	VB
26209	987	2	a	a	DT
26209	987	3	good	good	JJ
26209	987	4	half	half	NN
26209	987	5	cupful	cupful	JJ
26209	987	6	of	of	IN
26209	987	7	spaghettina	spaghettina	NNP
26209	987	8	,	,	,
26209	987	9	broken	break	VBN
26209	987	10	in	in	IN
26209	987	11	bits	bit	NNS
26209	987	12	,	,	,
26209	987	13	into	into	IN
26209	987	14	a	a	DT
26209	987	15	saucepan	saucepan	NN
26209	987	16	of	of	IN
26209	987	17	boiling	boil	VBG
26209	987	18	water	water	NN
26209	987	19	with	with	IN
26209	987	20	an	an	DT
26209	987	21	even	even	RB
26209	987	22	tablespoonful	tablespoonful	JJ
26209	987	23	of	of	IN
26209	987	24	salt	salt	NN
26209	987	25	,	,	,
26209	987	26	boil	boil	VB
26209	987	27	three	three	CD
26209	987	28	-	-	HYPH
26209	987	29	quarters	quarter	NNS
26209	987	30	of	of	IN
26209	987	31	an	an	DT
26209	987	32	hour	hour	NN
26209	987	33	,	,	,
26209	987	34	turn	turn	VB
26209	987	35	into	into	IN
26209	987	36	a	a	DT
26209	987	37	colander	colander	NN
26209	987	38	and	and	CC
26209	987	39	let	let	VB
26209	987	40	it	-PRON-	PRP
26209	987	41	drain	drain	VB
26209	987	42	while	while	IN
26209	987	43	the	the	DT
26209	987	44	sauce	sauce	NN
26209	987	45	is	be	VBZ
26209	987	46	being	be	VBG
26209	987	47	made	make	VBN
26209	987	48	.	.	.
26209	988	1	Prepare	prepare	VB
26209	988	2	it	-PRON-	PRP
26209	988	3	exactly	exactly	RB
26209	988	4	as	as	IN
26209	988	5	for	for	IN
26209	988	6	escalloped	escalloped	JJ
26209	988	7	cauliflower	cauliflower	NN
26209	988	8	and	and	CC
26209	988	9	finish	finish	NN
26209	988	10	in	in	IN
26209	988	11	the	the	DT
26209	988	12	same	same	JJ
26209	988	13	way	way	NN
26209	988	14	.	.	.
26209	989	1	CHESTNUT	CHESTNUT	NNS
26209	989	2	PURÉE	PURÉE	VBN
26209	989	3	.	.	.
26209	990	1	Shell	Shell	NNP
26209	990	2	some	some	DT
26209	990	3	large	large	JJ
26209	990	4	imported	import	VBN
26209	990	5	chestnuts	chestnut	NNS
26209	990	6	and	and	CC
26209	990	7	put	put	VBD
26209	990	8	over	over	RP
26209	990	9	the	the	DT
26209	990	10	fire	fire	NN
26209	990	11	in	in	IN
26209	990	12	boiling	boiling	NN
26209	990	13	water	water	NN
26209	990	14	,	,	,
26209	990	15	let	let	VB
26209	990	16	them	-PRON-	PRP
26209	990	17	cook	cook	VB
26209	990	18	for	for	IN
26209	990	19	a	a	DT
26209	990	20	few	few	JJ
26209	990	21	minutes	minute	NNS
26209	990	22	,	,	,
26209	990	23	rub	rub	VB
26209	990	24	the	the	DT
26209	990	25	skins	skin	NNS
26209	990	26	off	off	RB
26209	990	27	,	,	,
26209	990	28	and	and	CC
26209	990	29	cover	cover	VB
26209	990	30	again	again	RB
26209	990	31	with	with	IN
26209	990	32	fresh	fresh	JJ
26209	990	33	boiling	boiling	NN
26209	990	34	water	water	NN
26209	990	35	,	,	,
26209	990	36	boil	boil	VBP
26209	990	37	until	until	IN
26209	990	38	tender	tender	NN
26209	990	39	.	.	.
26209	991	1	Press	press	VB
26209	991	2	through	through	IN
26209	991	3	a	a	DT
26209	991	4	sieve	sieve	NN
26209	991	5	,	,	,
26209	991	6	and	and	CC
26209	991	7	season	season	NN
26209	991	8	with	with	IN
26209	991	9	butter	butter	NN
26209	991	10	,	,	,
26209	991	11	pepper	pepper	NN
26209	991	12	and	and	CC
26209	991	13	salt	salt	NN
26209	991	14	.	.	.
26209	992	1	PURÉE	PURÉE	VBN
26209	992	2	OF	of	IN
26209	992	3	DRIED	DRIED	NNP
26209	992	4	WHITE	WHITE	NNP
26209	992	5	BEANS	bean	NNS
26209	992	6	.	.	.
26209	993	1	Pick	pick	VB
26209	993	2	over	over	RP
26209	993	3	and	and	CC
26209	993	4	wash	wash	VB
26209	993	5	a	a	DT
26209	993	6	pint	pint	NN
26209	993	7	of	of	IN
26209	993	8	beans	bean	NNS
26209	993	9	and	and	CC
26209	993	10	soak	soak	VB
26209	993	11	over	over	RP
26209	993	12	night	night	NN
26209	993	13	.	.	.
26209	994	1	In	in	IN
26209	994	2	the	the	DT
26209	994	3	morning	morning	NN
26209	994	4	drain	drain	NN
26209	994	5	off	off	IN
26209	994	6	the	the	DT
26209	994	7	water	water	NN
26209	994	8	,	,	,
26209	994	9	put	put	VBD
26209	994	10	the	the	DT
26209	994	11	beans	bean	NNS
26209	994	12	into	into	IN
26209	994	13	a	a	DT
26209	994	14	saucepan	saucepan	NN
26209	994	15	with	with	IN
26209	994	16	cold	cold	JJ
26209	994	17	water	water	NN
26209	994	18	to	to	TO
26209	994	19	cover	cover	VB
26209	994	20	them	-PRON-	PRP
26209	994	21	,	,	,
26209	994	22	and	and	CC
26209	994	23	cook	cook	VB
26209	994	24	until	until	IN
26209	994	25	tender	tender	NN
26209	994	26	--	--	:
26209	994	27	a	a	DT
26209	994	28	little	little	JJ
26209	994	29	more	more	JJR
26209	994	30	than	than	IN
26209	994	31	an	an	DT
26209	994	32	hour	hour	NN
26209	994	33	.	.	.
26209	995	1	Press	press	VB
26209	995	2	through	through	IN
26209	995	3	a	a	DT
26209	995	4	sieve	sieve	NN
26209	995	5	,	,	,
26209	995	6	add	add	VB
26209	995	7	a	a	DT
26209	995	8	generous	generous	JJ
26209	995	9	tablespoonful	tablespoonful	NN
26209	995	10	of	of	IN
26209	995	11	butter	butter	NN
26209	995	12	,	,	,
26209	995	13	salt	salt	NN
26209	995	14	and	and	CC
26209	995	15	pepper	pepper	NN
26209	995	16	to	to	TO
26209	995	17	taste	taste	NN
26209	995	18	,	,	,
26209	995	19	put	put	VB
26209	995	20	into	into	IN
26209	995	21	a	a	DT
26209	995	22	saucepan	saucepan	NN
26209	995	23	,	,	,
26209	995	24	make	make	VBP
26209	995	25	very	very	RB
26209	995	26	hot	hot	JJ
26209	995	27	and	and	CC
26209	995	28	serve	serve	VB
26209	995	29	.	.	.
26209	996	1	SQUASH	SQUASH	NNP
26209	996	2	PUDDING	PUDDING	NNP
26209	996	3	.	.	.
26209	997	1	A	a	DT
26209	997	2	large	large	JJ
26209	997	3	heaping	heaping	NN
26209	997	4	cup	cup	NN
26209	997	5	of	of	IN
26209	997	6	Hubbard	Hubbard	NNP
26209	997	7	squash	squash	NN
26209	997	8	,	,	,
26209	997	9	measured	measure	VBN
26209	997	10	after	after	IN
26209	997	11	it	-PRON-	PRP
26209	997	12	is	be	VBZ
26209	997	13	baked	bake	VBN
26209	997	14	and	and	CC
26209	997	15	mashed	mash	VBN
26209	997	16	smooth	smooth	RB
26209	997	17	,	,	,
26209	997	18	a	a	DT
26209	997	19	generous	generous	JJ
26209	997	20	heaping	heaping	NN
26209	997	21	tablespoonful	tablespoonful	NN
26209	997	22	of	of	IN
26209	997	23	butter	butter	NN
26209	997	24	,	,	,
26209	997	25	melted	melt	VBN
26209	997	26	and	and	CC
26209	997	27	stirred	stir	VBN
26209	997	28	into	into	IN
26209	997	29	the	the	DT
26209	997	30	squash	squash	NN
26209	997	31	,	,	,
26209	997	32	a	a	DT
26209	997	33	heaping	heap	VBG
26209	997	34	teaspoonful	teaspoonful	JJ
26209	997	35	of	of	IN
26209	997	36	flour	flour	NN
26209	997	37	mixed	mix	VBN
26209	997	38	with	with	IN
26209	997	39	four	four	CD
26209	997	40	tablespoonfuls	tablespoonful	NNS
26209	997	41	of	of	IN
26209	997	42	milk	milk	NN
26209	997	43	and	and	CC
26209	997	44	one	one	CD
26209	997	45	egg	egg	NN
26209	997	46	beaten	beat	VBN
26209	997	47	light	light	NN
26209	997	48	,	,	,
26209	997	49	salt	salt	NN
26209	997	50	and	and	CC
26209	997	51	pepper	pepper	NN
26209	997	52	to	to	IN
26209	997	53	taste	taste	NN
26209	997	54	.	.	.
26209	998	1	Mix	mix	VB
26209	998	2	well	well	RB
26209	998	3	and	and	CC
26209	998	4	turn	turn	VB
26209	998	5	into	into	IN
26209	998	6	a	a	DT
26209	998	7	buttered	butter	VBN
26209	998	8	pudding	pudding	NN
26209	998	9	dish	dish	NN
26209	998	10	and	and	CC
26209	998	11	bake	bake	VB
26209	998	12	about	about	RB
26209	998	13	twenty	twenty	CD
26209	998	14	minutes	minute	NNS
26209	998	15	.	.	.
26209	999	1	Serve	serve	VB
26209	999	2	in	in	IN
26209	999	3	the	the	DT
26209	999	4	dish	dish	NN
26209	999	5	in	in	IN
26209	999	6	which	which	WDT
26209	999	7	it	-PRON-	PRP
26209	999	8	is	be	VBZ
26209	999	9	baked	baked	JJ
26209	999	10	.	.	.
26209	1000	1	If	if	IN
26209	1000	2	any	any	DT
26209	1000	3	is	be	VBZ
26209	1000	4	left	leave	VBN
26209	1000	5	over	over	RP
26209	1000	6	,	,	,
26209	1000	7	make	make	VB
26209	1000	8	it	-PRON-	PRP
26209	1000	9	up	up	RP
26209	1000	10	into	into	IN
26209	1000	11	little	little	JJ
26209	1000	12	round	round	JJ
26209	1000	13	cakes	cake	NNS
26209	1000	14	and	and	CC
26209	1000	15	brown	brown	JJ
26209	1000	16	in	in	IN
26209	1000	17	butter	butter	NN
26209	1000	18	for	for	IN
26209	1000	19	luncheon	luncheon	NN
26209	1000	20	.	.	.
26209	1001	1	SQUASH	SQUASH	NNP
26209	1001	2	FRITTERS	FRITTERS	NNPS
26209	1001	3	.	.	.
26209	1002	1	A	a	DT
26209	1002	2	heaping	heap	VBG
26209	1002	3	cupful	cupful	NN
26209	1002	4	of	of	IN
26209	1002	5	Hubbard	Hubbard	NNP
26209	1002	6	squash	squash	NN
26209	1002	7	baked	bake	VBD
26209	1002	8	and	and	CC
26209	1002	9	mashed	mash	VBN
26209	1002	10	,	,	,
26209	1002	11	stir	stir	VB
26209	1002	12	into	into	IN
26209	1002	13	it	-PRON-	PRP
26209	1002	14	a	a	DT
26209	1002	15	heaping	heaping	NN
26209	1002	16	tablespoonful	tablespoonful	NN
26209	1002	17	of	of	IN
26209	1002	18	butter	butter	NN
26209	1002	19	,	,	,
26209	1002	20	a	a	DT
26209	1002	21	heaping	heaping	NN
26209	1002	22	tablespoonful	tablespoonful	NN
26209	1002	23	of	of	IN
26209	1002	24	flour	flour	NN
26209	1002	25	,	,	,
26209	1002	26	a	a	DT
26209	1002	27	cup	cup	NN
26209	1002	28	of	of	IN
26209	1002	29	milk	milk	NN
26209	1002	30	,	,	,
26209	1002	31	salt	salt	NN
26209	1002	32	and	and	CC
26209	1002	33	pepper	pepper	NN
26209	1002	34	to	to	TO
26209	1002	35	taste	taste	NN
26209	1002	36	,	,	,
26209	1002	37	and	and	CC
26209	1002	38	one	one	CD
26209	1002	39	egg	egg	NN
26209	1002	40	beaten	beat	VBN
26209	1002	41	light	light	NN
26209	1002	42	.	.	.
26209	1003	1	Mix	mix	VB
26209	1003	2	well	well	RB
26209	1003	3	and	and	CC
26209	1003	4	bake	bake	VB
26209	1003	5	or	or	CC
26209	1003	6	fry	fry	NN
26209	1003	7	as	as	IN
26209	1003	8	griddle	griddle	NN
26209	1003	9	cakes	cakes	NNP
26209	1003	10	.	.	.
26209	1004	1	SUMMER	SUMMER	NNP
26209	1004	2	SQUASH	SQUASH	NNP
26209	1004	3	.	.	.
26209	1005	1	Wash	wash	VB
26209	1005	2	and	and	CC
26209	1005	3	peel	peel	VB
26209	1005	4	two	two	CD
26209	1005	5	large	large	JJ
26209	1005	6	summer	summer	NN
26209	1005	7	squash	squash	NN
26209	1005	8	,	,	,
26209	1005	9	cut	cut	VBN
26209	1005	10	in	in	IN
26209	1005	11	small	small	JJ
26209	1005	12	pieces	piece	NNS
26209	1005	13	and	and	CC
26209	1005	14	remove	remove	VB
26209	1005	15	the	the	DT
26209	1005	16	seeds	seed	NNS
26209	1005	17	,	,	,
26209	1005	18	cover	cover	VB
26209	1005	19	with	with	IN
26209	1005	20	boiling	boil	VBG
26209	1005	21	water	water	NN
26209	1005	22	and	and	CC
26209	1005	23	cook	cook	NN
26209	1005	24	until	until	IN
26209	1005	25	tender	tender	NN
26209	1005	26	.	.	.
26209	1006	1	Drain	drain	VB
26209	1006	2	in	in	IN
26209	1006	3	a	a	DT
26209	1006	4	colander	colander	NN
26209	1006	5	and	and	CC
26209	1006	6	press	press	NN
26209	1006	7	gently	gently	RB
26209	1006	8	as	as	IN
26209	1006	9	much	much	JJ
26209	1006	10	of	of	IN
26209	1006	11	the	the	DT
26209	1006	12	water	water	NN
26209	1006	13	out	out	RP
26209	1006	14	as	as	IN
26209	1006	15	possible	possible	JJ
26209	1006	16	with	with	IN
26209	1006	17	a	a	DT
26209	1006	18	potato	potato	NN
26209	1006	19	masher	masher	NN
26209	1006	20	,	,	,
26209	1006	21	then	then	RB
26209	1006	22	mash	mash	NN
26209	1006	23	through	through	IN
26209	1006	24	the	the	DT
26209	1006	25	colander	colander	NN
26209	1006	26	into	into	IN
26209	1006	27	a	a	DT
26209	1006	28	saucepan	saucepan	NN
26209	1006	29	,	,	,
26209	1006	30	put	put	VBD
26209	1006	31	it	-PRON-	PRP
26209	1006	32	on	on	IN
26209	1006	33	the	the	DT
26209	1006	34	stove	stove	NN
26209	1006	35	and	and	CC
26209	1006	36	let	let	VB
26209	1006	37	it	-PRON-	PRP
26209	1006	38	cook	cook	VB
26209	1006	39	until	until	IN
26209	1006	40	the	the	DT
26209	1006	41	squash	squash	NN
26209	1006	42	is	be	VBZ
26209	1006	43	quite	quite	RB
26209	1006	44	dry	dry	JJ
26209	1006	45	,	,	,
26209	1006	46	taking	take	VBG
26209	1006	47	care	care	NN
26209	1006	48	that	that	IN
26209	1006	49	it	-PRON-	PRP
26209	1006	50	does	do	VBZ
26209	1006	51	not	not	RB
26209	1006	52	burn	burn	VB
26209	1006	53	.	.	.
26209	1007	1	Then	then	RB
26209	1007	2	add	add	VB
26209	1007	3	four	four	CD
26209	1007	4	heaping	heap	VBG
26209	1007	5	tablespoonfuls	tablespoonful	NNS
26209	1007	6	of	of	IN
26209	1007	7	butter	butter	NN
26209	1007	8	,	,	,
26209	1007	9	a	a	DT
26209	1007	10	teaspoonful	teaspoonful	NN
26209	1007	11	of	of	IN
26209	1007	12	sugar	sugar	NN
26209	1007	13	,	,	,
26209	1007	14	and	and	CC
26209	1007	15	salt	salt	NN
26209	1007	16	and	and	CC
26209	1007	17	pepper	pepper	NN
26209	1007	18	to	to	IN
26209	1007	19	taste	taste	NN
26209	1007	20	.	.	.
26209	1008	1	RICE	rice	NN
26209	1008	2	CROQUETTES	croquette	NNS
26209	1008	3	.	.	.
26209	1009	1	Put	put	VB
26209	1009	2	three	three	CD
26209	1009	3	-	-	HYPH
26209	1009	4	quarters	quarter	NNS
26209	1009	5	of	of	IN
26209	1009	6	a	a	DT
26209	1009	7	cup	cup	NN
26209	1009	8	of	of	IN
26209	1009	9	milk	milk	NN
26209	1009	10	in	in	IN
26209	1009	11	a	a	DT
26209	1009	12	saucepan	saucepan	NN
26209	1009	13	over	over	IN
26209	1009	14	the	the	DT
26209	1009	15	fire	fire	NN
26209	1009	16	,	,	,
26209	1009	17	with	with	IN
26209	1009	18	a	a	DT
26209	1009	19	generous	generous	JJ
26209	1009	20	tablespoonful	tablespoonful	NN
26209	1009	21	of	of	IN
26209	1009	22	butter	butter	NN
26209	1009	23	,	,	,
26209	1009	24	a	a	DT
26209	1009	25	heaping	heap	VBG
26209	1009	26	teaspoonful	teaspoonful	JJ
26209	1009	27	of	of	IN
26209	1009	28	sugar	sugar	NN
26209	1009	29	,	,	,
26209	1009	30	and	and	CC
26209	1009	31	when	when	WRB
26209	1009	32	it	-PRON-	PRP
26209	1009	33	comes	come	VBZ
26209	1009	34	to	to	IN
26209	1009	35	a	a	DT
26209	1009	36	boil	boil	NN
26209	1009	37	add	add	VB
26209	1009	38	a	a	DT
26209	1009	39	cup	cup	NN
26209	1009	40	and	and	CC
26209	1009	41	a	a	DT
26209	1009	42	half	half	NN
26209	1009	43	of	of	IN
26209	1009	44	boiled	boil	VBN
26209	1009	45	rice	rice	NN
26209	1009	46	,	,	,
26209	1009	47	a	a	DT
26209	1009	48	saltspoonful	saltspoonful	NN
26209	1009	49	of	of	IN
26209	1009	50	powdered	powdered	JJ
26209	1009	51	cinnamon	cinnamon	NN
26209	1009	52	or	or	CC
26209	1009	53	nutmeg	nutmeg	NN
26209	1009	54	,	,	,
26209	1009	55	if	if	IN
26209	1009	56	preferred	prefer	VBN
26209	1009	57	,	,	,
26209	1009	58	and	and	CC
26209	1009	59	salt	salt	NN
26209	1009	60	to	to	IN
26209	1009	61	taste	taste	NN
26209	1009	62	.	.	.
26209	1010	1	Mix	mix	VB
26209	1010	2	well	well	RB
26209	1010	3	,	,	,
26209	1010	4	let	let	VB
26209	1010	5	it	-PRON-	PRP
26209	1010	6	come	come	VB
26209	1010	7	to	to	IN
26209	1010	8	a	a	DT
26209	1010	9	boil	boil	NN
26209	1010	10	and	and	CC
26209	1010	11	add	add	VB
26209	1010	12	a	a	DT
26209	1010	13	beaten	beat	VBN
26209	1010	14	egg	egg	NN
26209	1010	15	,	,	,
26209	1010	16	remove	remove	VB
26209	1010	17	from	from	IN
26209	1010	18	the	the	DT
26209	1010	19	fire	fire	NN
26209	1010	20	,	,	,
26209	1010	21	turn	turn	VB
26209	1010	22	into	into	IN
26209	1010	23	a	a	DT
26209	1010	24	plate	plate	NN
26209	1010	25	to	to	TO
26209	1010	26	get	get	VB
26209	1010	27	cold	cold	JJ
26209	1010	28	,	,	,
26209	1010	29	form	form	VB
26209	1010	30	into	into	IN
26209	1010	31	cylinders	cylinder	NNS
26209	1010	32	and	and	CC
26209	1010	33	cook	cook	NN
26209	1010	34	in	in	IN
26209	1010	35	boiling	boil	VBG
26209	1010	36	fat	fat	NN
26209	1010	37	.	.	.
26209	1011	1	FRICASSEE	FRICASSEE	NNS
26209	1011	2	OF	of	IN
26209	1011	3	CELERIAC	CELERIAC	NNS
26209	1011	4	.	.	.
26209	1012	1	Wash	wash	VB
26209	1012	2	and	and	CC
26209	1012	3	peel	peel	VB
26209	1012	4	the	the	DT
26209	1012	5	celery	celery	NN
26209	1012	6	roots	root	NNS
26209	1012	7	,	,	,
26209	1012	8	cut	cut	VB
26209	1012	9	them	-PRON-	PRP
26209	1012	10	into	into	IN
26209	1012	11	dice	dice	NNS
26209	1012	12	and	and	CC
26209	1012	13	cook	cook	NN
26209	1012	14	until	until	IN
26209	1012	15	tender	tender	NN
26209	1012	16	in	in	IN
26209	1012	17	as	as	RB
26209	1012	18	little	little	JJ
26209	1012	19	water	water	NN
26209	1012	20	as	as	IN
26209	1012	21	possible	possible	JJ
26209	1012	22	,	,	,
26209	1012	23	and	and	CC
26209	1012	24	when	when	WRB
26209	1012	25	nearly	nearly	RB
26209	1012	26	done	do	VBN
26209	1012	27	add	add	VB
26209	1012	28	a	a	DT
26209	1012	29	little	little	JJ
26209	1012	30	salt	salt	NN
26209	1012	31	.	.	.
26209	1013	1	Make	make	VB
26209	1013	2	a	a	DT
26209	1013	3	sauce	sauce	NN
26209	1013	4	of	of	IN
26209	1013	5	two	two	CD
26209	1013	6	tablespoonfuls	tablespoonful	NNS
26209	1013	7	of	of	IN
26209	1013	8	butter	butter	NN
26209	1013	9	and	and	CC
26209	1013	10	one	one	CD
26209	1013	11	tablespoonful	tablespoonful	NN
26209	1013	12	of	of	IN
26209	1013	13	flour	flour	NN
26209	1013	14	cooked	cook	VBN
26209	1013	15	together	together	RB
26209	1013	16	until	until	IN
26209	1013	17	smooth	smooth	JJ
26209	1013	18	without	without	IN
26209	1013	19	browning	brown	VBG
26209	1013	20	.	.	.
26209	1014	1	Then	then	RB
26209	1014	2	add	add	VB
26209	1014	3	a	a	DT
26209	1014	4	cup	cup	NN
26209	1014	5	of	of	IN
26209	1014	6	rich	rich	JJ
26209	1014	7	milk	milk	NN
26209	1014	8	,	,	,
26209	1014	9	and	and	CC
26209	1014	10	when	when	WRB
26209	1014	11	this	this	DT
26209	1014	12	boils	boil	VBZ
26209	1014	13	turn	turn	VBP
26209	1014	14	the	the	DT
26209	1014	15	celery	celery	JJ
26209	1014	16	dice	dice	NN
26209	1014	17	with	with	IN
26209	1014	18	the	the	DT
26209	1014	19	water	water	NN
26209	1014	20	in	in	IN
26209	1014	21	which	which	WDT
26209	1014	22	they	-PRON-	PRP
26209	1014	23	were	be	VBD
26209	1014	24	boiled	boil	VBN
26209	1014	25	into	into	IN
26209	1014	26	the	the	DT
26209	1014	27	sauce	sauce	NN
26209	1014	28	,	,	,
26209	1014	29	season	season	NN
26209	1014	30	to	to	TO
26209	1014	31	taste	taste	VB
26209	1014	32	with	with	IN
26209	1014	33	salt	salt	NN
26209	1014	34	and	and	CC
26209	1014	35	pepper	pepper	NN
26209	1014	36	.	.	.
26209	1015	1	When	when	WRB
26209	1015	2	ready	ready	JJ
26209	1015	3	to	to	TO
26209	1015	4	serve	serve	VB
26209	1015	5	beat	beat	VBD
26209	1015	6	one	one	CD
26209	1015	7	egg	egg	NN
26209	1015	8	yolk	yolk	NNP
26209	1015	9	with	with	IN
26209	1015	10	a	a	DT
26209	1015	11	tablespoonful	tablespoonful	NN
26209	1015	12	of	of	IN
26209	1015	13	cream	cream	NN
26209	1015	14	and	and	CC
26209	1015	15	stir	stir	VB
26209	1015	16	carefully	carefully	RB
26209	1015	17	into	into	IN
26209	1015	18	it	-PRON-	PRP
26209	1015	19	,	,	,
26209	1015	20	remove	remove	VB
26209	1015	21	at	at	IN
26209	1015	22	once	once	RB
26209	1015	23	from	from	IN
26209	1015	24	the	the	DT
26209	1015	25	fire	fire	NN
26209	1015	26	,	,	,
26209	1015	27	pour	pour	VB
26209	1015	28	into	into	IN
26209	1015	29	a	a	DT
26209	1015	30	vegetable	vegetable	NN
26209	1015	31	dish	dish	NN
26209	1015	32	,	,	,
26209	1015	33	sprinkle	sprinkle	VB
26209	1015	34	with	with	IN
26209	1015	35	a	a	DT
26209	1015	36	little	little	JJ
26209	1015	37	parsley	parsley	NN
26209	1015	38	minced	mince	VBN
26209	1015	39	fine	fine	JJ
26209	1015	40	,	,	,
26209	1015	41	and	and	CC
26209	1015	42	serve	serve	VB
26209	1015	43	.	.	.
26209	1016	1	YELLOW	YELLOW	NNP
26209	1016	2	TURNIP	TURNIP	NNP
26209	1016	3	RAGOUT	ragout	NN
26209	1016	4	.	.	.
26209	1017	1	Take	take	VB
26209	1017	2	one	one	CD
26209	1017	3	large	large	JJ
26209	1017	4	yellow	yellow	JJ
26209	1017	5	turnip	turnip	NN
26209	1017	6	,	,	,
26209	1017	7	peel	peel	NN
26209	1017	8	,	,	,
26209	1017	9	wash	wash	NN
26209	1017	10	and	and	CC
26209	1017	11	wipe	wipe	NN
26209	1017	12	dry	dry	JJ
26209	1017	13	,	,	,
26209	1017	14	cut	cut	VBN
26209	1017	15	in	in	IN
26209	1017	16	oblong	oblong	JJ
26209	1017	17	pieces	piece	NNS
26209	1017	18	.	.	.
26209	1018	1	Brown	brown	VB
26209	1018	2	a	a	DT
26209	1018	3	good	good	JJ
26209	1018	4	lump	lump	NN
26209	1018	5	of	of	IN
26209	1018	6	butter	butter	NN
26209	1018	7	in	in	IN
26209	1018	8	a	a	DT
26209	1018	9	spider	spider	NN
26209	1018	10	,	,	,
26209	1018	11	simmer	simmer	VB
26209	1018	12	the	the	DT
26209	1018	13	turnip	turnip	NN
26209	1018	14	slices	slice	NNS
26209	1018	15	in	in	IN
26209	1018	16	this	this	DT
26209	1018	17	until	until	IN
26209	1018	18	nicely	nicely	RB
26209	1018	19	browned	brown	VBN
26209	1018	20	,	,	,
26209	1018	21	taking	take	VBG
26209	1018	22	care	care	NN
26209	1018	23	not	not	RB
26209	1018	24	to	to	TO
26209	1018	25	burn	burn	VB
26209	1018	26	them	-PRON-	PRP
26209	1018	27	.	.	.
26209	1019	1	Put	put	VB
26209	1019	2	all	all	DT
26209	1019	3	into	into	IN
26209	1019	4	a	a	DT
26209	1019	5	saucepan	saucepan	NN
26209	1019	6	with	with	IN
26209	1019	7	only	only	JJ
26209	1019	8	water	water	NN
26209	1019	9	enough	enough	RB
26209	1019	10	to	to	TO
26209	1019	11	cook	cook	VB
26209	1019	12	them	-PRON-	PRP
26209	1019	13	tender	tender	VB
26209	1019	14	,	,	,
26209	1019	15	cover	cover	VB
26209	1019	16	tightly	tightly	RB
26209	1019	17	,	,	,
26209	1019	18	when	when	WRB
26209	1019	19	done	do	VBN
26209	1019	20	,	,	,
26209	1019	21	brown	brown	VB
26209	1019	22	a	a	DT
26209	1019	23	little	little	JJ
26209	1019	24	butter	butter	NN
26209	1019	25	and	and	CC
26209	1019	26	flour	flour	NN
26209	1019	27	together	together	RB
26209	1019	28	to	to	TO
26209	1019	29	make	make	VB
26209	1019	30	the	the	DT
26209	1019	31	gravy	gravy	NN
26209	1019	32	the	the	DT
26209	1019	33	proper	proper	JJ
26209	1019	34	consistency	consistency	NN
26209	1019	35	,	,	,
26209	1019	36	season	season	NN
26209	1019	37	with	with	IN
26209	1019	38	pepper	pepper	NN
26209	1019	39	and	and	CC
26209	1019	40	salt	salt	NN
26209	1019	41	and	and	CC
26209	1019	42	serve	serve	VB
26209	1019	43	.	.	.
26209	1020	1	TOMATOES	tomatoes	NN
26209	1020	2	STUFFED	stuff	VBN
26209	1020	3	WITH	with	IN
26209	1020	4	CHEESE	cheese	NN
26209	1020	5	.	.	.
26209	1021	1	Cut	cut	VB
26209	1021	2	six	six	CD
26209	1021	3	tomatoes	tomato	NNS
26209	1021	4	in	in	IN
26209	1021	5	half	half	NN
26209	1021	6	,	,	,
26209	1021	7	scoop	scoop	VB
26209	1021	8	out	out	RP
26209	1021	9	part	part	NN
26209	1021	10	of	of	IN
26209	1021	11	the	the	DT
26209	1021	12	inside	inside	NN
26209	1021	13	and	and	CC
26209	1021	14	put	put	VBD
26209	1021	15	this	this	DT
26209	1021	16	in	in	IN
26209	1021	17	a	a	DT
26209	1021	18	saucepan	saucepan	NN
26209	1021	19	and	and	CC
26209	1021	20	cook	cook	NN
26209	1021	21	until	until	IN
26209	1021	22	nearly	nearly	RB
26209	1021	23	all	all	PDT
26209	1021	24	the	the	DT
26209	1021	25	water	water	NN
26209	1021	26	has	have	VBZ
26209	1021	27	been	be	VBN
26209	1021	28	absorbed	absorb	VBN
26209	1021	29	,	,	,
26209	1021	30	then	then	RB
26209	1021	31	add	add	VB
26209	1021	32	half	half	PDT
26209	1021	33	a	a	DT
26209	1021	34	teaspoonful	teaspoonful	NN
26209	1021	35	of	of	IN
26209	1021	36	sugar	sugar	NN
26209	1021	37	,	,	,
26209	1021	38	one	one	CD
26209	1021	39	heaping	heap	VBG
26209	1021	40	tablespoonful	tablespoonful	NN
26209	1021	41	of	of	IN
26209	1021	42	butter	butter	NN
26209	1021	43	,	,	,
26209	1021	44	two	two	CD
26209	1021	45	heaping	heap	VBG
26209	1021	46	tablespoonfuls	tablespoonful	NNS
26209	1021	47	of	of	IN
26209	1021	48	grated	grate	VBN
26209	1021	49	cheese	cheese	NN
26209	1021	50	,	,	,
26209	1021	51	two	two	CD
26209	1021	52	heaping	heap	VBG
26209	1021	53	tablespoonfuls	tablespoonful	NNS
26209	1021	54	of	of	IN
26209	1021	55	dried	dry	VBN
26209	1021	56	bread	bread	NN
26209	1021	57	crumbs	crumb	NNS
26209	1021	58	,	,	,
26209	1021	59	pepper	pepper	NN
26209	1021	60	and	and	CC
26209	1021	61	salt	salt	NN
26209	1021	62	to	to	IN
26209	1021	63	taste	taste	NN
26209	1021	64	,	,	,
26209	1021	65	and	and	CC
26209	1021	66	a	a	DT
26209	1021	67	few	few	JJ
26209	1021	68	drops	drop	NNS
26209	1021	69	of	of	IN
26209	1021	70	onion	onion	NN
26209	1021	71	juice	juice	NN
26209	1021	72	.	.	.
26209	1022	1	Sprinkle	sprinkle	VB
26209	1022	2	the	the	DT
26209	1022	3	tomatoes	tomato	NNS
26209	1022	4	with	with	IN
26209	1022	5	salt	salt	NN
26209	1022	6	,	,	,
26209	1022	7	pepper	pepper	NN
26209	1022	8	,	,	,
26209	1022	9	a	a	DT
26209	1022	10	little	little	JJ
26209	1022	11	sugar	sugar	NN
26209	1022	12	and	and	CC
26209	1022	13	grated	grate	VBN
26209	1022	14	cheese	cheese	NN
26209	1022	15	,	,	,
26209	1022	16	then	then	RB
26209	1022	17	fill	fill	VB
26209	1022	18	them	-PRON-	PRP
26209	1022	19	with	with	IN
26209	1022	20	the	the	DT
26209	1022	21	dressing	dressing	NN
26209	1022	22	,	,	,
26209	1022	23	dot	dot	VB
26209	1022	24	them	-PRON-	PRP
26209	1022	25	with	with	IN
26209	1022	26	tiny	tiny	JJ
26209	1022	27	bits	bit	NNS
26209	1022	28	of	of	IN
26209	1022	29	butter	butter	NN
26209	1022	30	and	and	CC
26209	1022	31	sift	sift	VB
26209	1022	32	over	over	IN
26209	1022	33	them	-PRON-	PRP
26209	1022	34	a	a	DT
26209	1022	35	few	few	JJ
26209	1022	36	bread	bread	NN
26209	1022	37	crumbs	crumb	NNS
26209	1022	38	.	.	.
26209	1023	1	Melt	melt	VB
26209	1023	2	half	half	PDT
26209	1023	3	a	a	DT
26209	1023	4	teaspoonful	teaspoonful	NN
26209	1023	5	of	of	IN
26209	1023	6	butter	butter	NN
26209	1023	7	in	in	IN
26209	1023	8	a	a	DT
26209	1023	9	baking	baking	NN
26209	1023	10	pan	pan	NN
26209	1023	11	,	,	,
26209	1023	12	put	put	VBD
26209	1023	13	the	the	DT
26209	1023	14	tomatoes	tomato	NNS
26209	1023	15	in	in	RP
26209	1023	16	and	and	CC
26209	1023	17	bake	bake	VB
26209	1023	18	twenty	twenty	CD
26209	1023	19	or	or	CC
26209	1023	20	twenty	twenty	CD
26209	1023	21	-	-	HYPH
26209	1023	22	five	five	CD
26209	1023	23	minutes	minute	NNS
26209	1023	24	.	.	.
26209	1024	1	Take	take	VB
26209	1024	2	them	-PRON-	PRP
26209	1024	3	out	out	RP
26209	1024	4	carefully	carefully	RB
26209	1024	5	when	when	WRB
26209	1024	6	done	do	VBN
26209	1024	7	,	,	,
26209	1024	8	arrange	arrange	VB
26209	1024	9	on	on	IN
26209	1024	10	a	a	DT
26209	1024	11	dish	dish	NN
26209	1024	12	,	,	,
26209	1024	13	make	make	VB
26209	1024	14	a	a	DT
26209	1024	15	little	little	JJ
26209	1024	16	gravy	gravy	NN
26209	1024	17	in	in	IN
26209	1024	18	the	the	DT
26209	1024	19	pan	pan	NN
26209	1024	20	in	in	IN
26209	1024	21	which	which	WDT
26209	1024	22	they	-PRON-	PRP
26209	1024	23	were	be	VBD
26209	1024	24	baked	bake	VBN
26209	1024	25	by	by	IN
26209	1024	26	adding	add	VBG
26209	1024	27	a	a	DT
26209	1024	28	little	little	RB
26209	1024	29	more	more	JJR
26209	1024	30	butter	butter	NN
26209	1024	31	,	,	,
26209	1024	32	half	half	PDT
26209	1024	33	a	a	DT
26209	1024	34	cupful	cupful	NN
26209	1024	35	of	of	IN
26209	1024	36	milk	milk	NN
26209	1024	37	,	,	,
26209	1024	38	a	a	DT
26209	1024	39	heaping	heap	VBG
26209	1024	40	teaspoonful	teaspoonful	NN
26209	1024	41	of	of	IN
26209	1024	42	flour	flour	NN
26209	1024	43	,	,	,
26209	1024	44	and	and	CC
26209	1024	45	salt	salt	NN
26209	1024	46	and	and	CC
26209	1024	47	pepper	pepper	NN
26209	1024	48	to	to	IN
26209	1024	49	taste	taste	NN
26209	1024	50	.	.	.
26209	1025	1	Serve	serve	VB
26209	1025	2	in	in	IN
26209	1025	3	a	a	DT
26209	1025	4	sauceboat	sauceboat	NN
26209	1025	5	.	.	.
26209	1026	1	JERUSALEM	JERUSALEM	NNP
26209	1026	2	ARTICHOKES	ARTICHOKES	NNP
26209	1026	3	.	.	.
26209	1027	1	Wash	wash	VB
26209	1027	2	and	and	CC
26209	1027	3	peel	peel	VB
26209	1027	4	a	a	DT
26209	1027	5	dozen	dozen	NN
26209	1027	6	artichokes	artichoke	NNS
26209	1027	7	,	,	,
26209	1027	8	selecting	select	VBG
26209	1027	9	them	-PRON-	PRP
26209	1027	10	as	as	IN
26209	1027	11	nearly	nearly	RB
26209	1027	12	the	the	DT
26209	1027	13	same	same	JJ
26209	1027	14	size	size	NN
26209	1027	15	as	as	IN
26209	1027	16	possible	possible	JJ
26209	1027	17	.	.	.
26209	1028	1	Cover	cover	VB
26209	1028	2	with	with	IN
26209	1028	3	boiling	boil	VBG
26209	1028	4	water	water	NN
26209	1028	5	and	and	CC
26209	1028	6	cook	cook	NN
26209	1028	7	until	until	IN
26209	1028	8	tender	tender	NN
26209	1028	9	,	,	,
26209	1028	10	drain	drain	VBP
26209	1028	11	at	at	IN
26209	1028	12	once	once	RB
26209	1028	13	and	and	CC
26209	1028	14	pour	pour	VB
26209	1028	15	over	over	IN
26209	1028	16	them	-PRON-	PRP
26209	1028	17	a	a	DT
26209	1028	18	cream	cream	NN
26209	1028	19	sauce	sauce	NN
26209	1028	20	,	,	,
26209	1028	21	sprinkle	sprinkle	VB
26209	1028	22	a	a	DT
26209	1028	23	little	little	JJ
26209	1028	24	finely	finely	RB
26209	1028	25	chopped	chop	VBN
26209	1028	26	parsley	parsley	NN
26209	1028	27	over	over	IN
26209	1028	28	them	-PRON-	PRP
26209	1028	29	and	and	CC
26209	1028	30	serve	serve	VBP
26209	1028	31	.	.	.
26209	1029	1	ASPARAGUS	ASPARAGUS	NNP
26209	1029	2	.	.	.
26209	1030	1	Scrape	scrape	VB
26209	1030	2	and	and	CC
26209	1030	3	wash	wash	VB
26209	1030	4	as	as	RB
26209	1030	5	much	much	JJ
26209	1030	6	asparagus	asparagus	NN
26209	1030	7	as	as	IN
26209	1030	8	is	be	VBZ
26209	1030	9	needed	need	VBN
26209	1030	10	,	,	,
26209	1030	11	cut	cut	VB
26209	1030	12	the	the	DT
26209	1030	13	stalks	stalk	NNS
26209	1030	14	the	the	DT
26209	1030	15	same	same	JJ
26209	1030	16	length	length	NN
26209	1030	17	,	,	,
26209	1030	18	tie	tie	NN
26209	1030	19	in	in	IN
26209	1030	20	bunches	bunche	NNS
26209	1030	21	and	and	CC
26209	1030	22	put	put	VBD
26209	1030	23	over	over	RP
26209	1030	24	the	the	DT
26209	1030	25	fire	fire	NN
26209	1030	26	in	in	IN
26209	1030	27	boiling	boiling	NN
26209	1030	28	water	water	NN
26209	1030	29	,	,	,
26209	1030	30	and	and	CC
26209	1030	31	when	when	WRB
26209	1030	32	nearly	nearly	RB
26209	1030	33	done	do	VBN
26209	1030	34	add	add	VB
26209	1030	35	a	a	DT
26209	1030	36	little	little	JJ
26209	1030	37	salt	salt	NN
26209	1030	38	.	.	.
26209	1031	1	Boil	boil	VB
26209	1031	2	until	until	IN
26209	1031	3	perfectly	perfectly	RB
26209	1031	4	tender	tender	NN
26209	1031	5	,	,	,
26209	1031	6	drain	drain	VBP
26209	1031	7	,	,	,
26209	1031	8	put	put	VBN
26209	1031	9	in	in	RP
26209	1031	10	a	a	DT
26209	1031	11	dish	dish	NN
26209	1031	12	,	,	,
26209	1031	13	remove	remove	VB
26209	1031	14	the	the	DT
26209	1031	15	strings	string	NNS
26209	1031	16	and	and	CC
26209	1031	17	serve	serve	VB
26209	1031	18	very	very	RB
26209	1031	19	hot	hot	JJ
26209	1031	20	with	with	IN
26209	1031	21	sauce	sauce	NN
26209	1031	22	Hollandaise	Hollandaise	NNP
26209	1031	23	or	or	CC
26209	1031	24	a	a	DT
26209	1031	25	simple	simple	JJ
26209	1031	26	cream	cream	NN
26209	1031	27	sauce	sauce	NN
26209	1031	28	.	.	.
26209	1032	1	POINTES	pointe	NNS
26209	1032	2	D'ASPERGES	d'asperges	NN
26209	1032	3	.	.	.
26209	1033	1	Cut	cut	VB
26209	1033	2	off	off	RP
26209	1033	3	the	the	DT
26209	1033	4	tender	tender	JJ
26209	1033	5	green	green	JJ
26209	1033	6	tips	tip	NNS
26209	1033	7	of	of	IN
26209	1033	8	asparagus	asparagus	NN
26209	1033	9	about	about	IN
26209	1033	10	an	an	DT
26209	1033	11	inch	inch	NN
26209	1033	12	and	and	CC
26209	1033	13	a	a	DT
26209	1033	14	half	half	NN
26209	1033	15	long	long	JJ
26209	1033	16	,	,	,
26209	1033	17	cover	cover	VB
26209	1033	18	with	with	IN
26209	1033	19	boiling	boil	VBG
26209	1033	20	water	water	NN
26209	1033	21	and	and	CC
26209	1033	22	cook	cook	NN
26209	1033	23	until	until	IN
26209	1033	24	tender	tender	NN
26209	1033	25	.	.	.
26209	1034	1	Add	add	VB
26209	1034	2	salt	salt	NN
26209	1034	3	just	just	RB
26209	1034	4	before	before	IN
26209	1034	5	they	-PRON-	PRP
26209	1034	6	are	be	VBP
26209	1034	7	done	do	VBN
26209	1034	8	.	.	.
26209	1035	1	Drain	drain	VB
26209	1035	2	and	and	CC
26209	1035	3	put	put	VB
26209	1035	4	the	the	DT
26209	1035	5	points	point	NNS
26209	1035	6	into	into	IN
26209	1035	7	a	a	DT
26209	1035	8	saucepan	saucepan	NN
26209	1035	9	with	with	IN
26209	1035	10	butter	butter	NN
26209	1035	11	,	,	,
26209	1035	12	salt	salt	NN
26209	1035	13	and	and	CC
26209	1035	14	pepper	pepper	NN
26209	1035	15	and	and	CC
26209	1035	16	a	a	DT
26209	1035	17	few	few	JJ
26209	1035	18	spoonfuls	spoonful	NNS
26209	1035	19	of	of	IN
26209	1035	20	cream	cream	NN
26209	1035	21	or	or	CC
26209	1035	22	Hollandaise	Hollandaise	NNP
26209	1035	23	sauce	sauce	NN
26209	1035	24	,	,	,
26209	1035	25	mix	mix	VB
26209	1035	26	well	well	RB
26209	1035	27	and	and	CC
26209	1035	28	do	do	VB
26209	1035	29	not	not	RB
26209	1035	30	let	let	VB
26209	1035	31	it	-PRON-	PRP
26209	1035	32	cook	cook	VB
26209	1035	33	after	after	IN
26209	1035	34	the	the	DT
26209	1035	35	sauce	sauce	NN
26209	1035	36	is	be	VBZ
26209	1035	37	added	add	VBN
26209	1035	38	.	.	.
26209	1036	1	A	a	DT
26209	1036	2	little	little	JJ
26209	1036	3	nutmeg	nutmeg	NNS
26209	1036	4	may	may	MD
26209	1036	5	be	be	VB
26209	1036	6	used	use	VBN
26209	1036	7	if	if	IN
26209	1036	8	liked	like	VBN
26209	1036	9	.	.	.
26209	1037	1	Serve	serve	VB
26209	1037	2	very	very	RB
26209	1037	3	hot	hot	JJ
26209	1037	4	.	.	.
26209	1038	1	PURPLE	PURPLE	NNP
26209	1038	2	CABBAGE	cabbage	NN
26209	1038	3	WITH	with	IN
26209	1038	4	CHESTNUTS	chestnuts	NN
26209	1038	5	.	.	.
26209	1039	1	Shred	shre	VBN
26209	1039	2	fine	fine	RB
26209	1039	3	as	as	IN
26209	1039	4	for	for	IN
26209	1039	5	cold	cold	JJ
26209	1039	6	slaw	slaw	NN
26209	1039	7	half	half	PDT
26209	1039	8	a	a	DT
26209	1039	9	purple	purple	JJ
26209	1039	10	cabbage	cabbage	NN
26209	1039	11	,	,	,
26209	1039	12	put	put	VB
26209	1039	13	half	half	NN
26209	1039	14	of	of	IN
26209	1039	15	this	this	DT
26209	1039	16	into	into	IN
26209	1039	17	a	a	DT
26209	1039	18	saucepan	saucepan	NN
26209	1039	19	,	,	,
26209	1039	20	dot	dot	NN
26209	1039	21	with	with	IN
26209	1039	22	a	a	DT
26209	1039	23	tablespoonful	tablespoonful	NN
26209	1039	24	of	of	IN
26209	1039	25	butter	butter	NN
26209	1039	26	,	,	,
26209	1039	27	sprinkle	sprinkle	VB
26209	1039	28	over	over	IN
26209	1039	29	it	-PRON-	PRP
26209	1039	30	a	a	DT
26209	1039	31	heaping	heaping	NN
26209	1039	32	tablespoonful	tablespoonful	JJ
26209	1039	33	of	of	IN
26209	1039	34	sugar	sugar	NN
26209	1039	35	,	,	,
26209	1039	36	a	a	DT
26209	1039	37	slightly	slightly	RB
26209	1039	38	heaping	heap	VBG
26209	1039	39	tablespoonful	tablespoonful	NN
26209	1039	40	of	of	IN
26209	1039	41	flour	flour	NN
26209	1039	42	,	,	,
26209	1039	43	a	a	DT
26209	1039	44	little	little	JJ
26209	1039	45	salt	salt	NN
26209	1039	46	and	and	CC
26209	1039	47	pepper	pepper	NN
26209	1039	48	,	,	,
26209	1039	49	then	then	RB
26209	1039	50	the	the	DT
26209	1039	51	rest	rest	NN
26209	1039	52	of	of	IN
26209	1039	53	the	the	DT
26209	1039	54	cabbage	cabbage	NN
26209	1039	55	with	with	IN
26209	1039	56	the	the	DT
26209	1039	57	same	same	JJ
26209	1039	58	quantity	quantity	NN
26209	1039	59	of	of	IN
26209	1039	60	butter	butter	NN
26209	1039	61	,	,	,
26209	1039	62	sugar	sugar	NN
26209	1039	63	,	,	,
26209	1039	64	etc	etc	FW
26209	1039	65	.	.	FW
26209	1039	66	,	,	,
26209	1039	67	as	as	IN
26209	1039	68	before	before	RB
26209	1039	69	,	,	,
26209	1039	70	and	and	CC
26209	1039	71	pour	pour	VB
26209	1039	72	over	over	IN
26209	1039	73	all	all	DT
26209	1039	74	a	a	DT
26209	1039	75	quarter	quarter	NN
26209	1039	76	of	of	IN
26209	1039	77	a	a	DT
26209	1039	78	cup	cup	NN
26209	1039	79	of	of	IN
26209	1039	80	vinegar	vinegar	NN
26209	1039	81	and	and	CC
26209	1039	82	a	a	DT
26209	1039	83	cupful	cupful	NN
26209	1039	84	of	of	IN
26209	1039	85	cold	cold	JJ
26209	1039	86	water	water	NN
26209	1039	87	.	.	.
26209	1040	1	Cover	cover	VB
26209	1040	2	tightly	tightly	RB
26209	1040	3	,	,	,
26209	1040	4	let	let	VB
26209	1040	5	it	-PRON-	PRP
26209	1040	6	cook	cook	VB
26209	1040	7	slowly	slowly	RB
26209	1040	8	until	until	IN
26209	1040	9	done	do	VBN
26209	1040	10	,	,	,
26209	1040	11	put	put	VB
26209	1040	12	it	-PRON-	PRP
26209	1040	13	where	where	WRB
26209	1040	14	it	-PRON-	PRP
26209	1040	15	will	will	MD
26209	1040	16	only	only	RB
26209	1040	17	simmer	simmer	VB
26209	1040	18	for	for	IN
26209	1040	19	two	two	CD
26209	1040	20	hours	hour	NNS
26209	1040	21	.	.	.
26209	1041	1	If	if	IN
26209	1041	2	not	not	RB
26209	1041	3	sour	sour	JJ
26209	1041	4	enough	enough	RB
26209	1041	5	add	add	VB
26209	1041	6	more	more	JJR
26209	1041	7	vinegar	vinegar	NN
26209	1041	8	.	.	.
26209	1042	1	Be	be	VB
26209	1042	2	careful	careful	JJ
26209	1042	3	that	that	IN
26209	1042	4	it	-PRON-	PRP
26209	1042	5	does	do	VBZ
26209	1042	6	not	not	RB
26209	1042	7	burn	burn	VB
26209	1042	8	.	.	.
26209	1043	1	Serve	serve	VB
26209	1043	2	in	in	IN
26209	1043	3	a	a	DT
26209	1043	4	vegetable	vegetable	NN
26209	1043	5	dish	dish	NN
26209	1043	6	and	and	CC
26209	1043	7	garnish	garnish	VBP
26209	1043	8	with	with	IN
26209	1043	9	large	large	JJ
26209	1043	10	Italian	italian	JJ
26209	1043	11	chestnuts	chestnut	NNS
26209	1043	12	that	that	WDT
26209	1043	13	have	have	VBP
26209	1043	14	been	be	VBN
26209	1043	15	boiled	boil	VBN
26209	1043	16	and	and	CC
26209	1043	17	blanched	blanch	VBN
26209	1043	18	.	.	.
26209	1044	1	PARSNIP	PARSNIP	NNP
26209	1044	2	CROQUETTES	croquette	NNS
26209	1044	3	WITH	with	IN
26209	1044	4	WALNUTS	walnuts	NN
26209	1044	5	.	.	.
26209	1045	1	Take	take	VB
26209	1045	2	two	two	CD
26209	1045	3	good	good	JJ
26209	1045	4	-	-	HYPH
26209	1045	5	sized	sized	JJ
26209	1045	6	parsnips	parsnip	NNS
26209	1045	7	,	,	,
26209	1045	8	peel	peel	VB
26209	1045	9	and	and	CC
26209	1045	10	cook	cook	VB
26209	1045	11	them	-PRON-	PRP
26209	1045	12	until	until	IN
26209	1045	13	tender	tender	NN
26209	1045	14	in	in	IN
26209	1045	15	as	as	RB
26209	1045	16	little	little	JJ
26209	1045	17	water	water	NN
26209	1045	18	as	as	IN
26209	1045	19	possible	possible	JJ
26209	1045	20	.	.	.
26209	1046	1	When	when	WRB
26209	1046	2	done	do	VBN
26209	1046	3	press	press	NN
26209	1046	4	the	the	DT
26209	1046	5	water	water	NN
26209	1046	6	carefully	carefully	RB
26209	1046	7	from	from	IN
26209	1046	8	them	-PRON-	PRP
26209	1046	9	and	and	CC
26209	1046	10	mash	mash	VB
26209	1046	11	them	-PRON-	PRP
26209	1046	12	smooth	smooth	JJ
26209	1046	13	and	and	CC
26209	1046	14	fine	fine	JJ
26209	1046	15	through	through	IN
26209	1046	16	a	a	DT
26209	1046	17	colander	colander	NN
26209	1046	18	,	,	,
26209	1046	19	put	put	VB
26209	1046	20	them	-PRON-	PRP
26209	1046	21	back	back	RB
26209	1046	22	into	into	IN
26209	1046	23	the	the	DT
26209	1046	24	saucepan	saucepan	NN
26209	1046	25	over	over	IN
26209	1046	26	the	the	DT
26209	1046	27	fire	fire	NN
26209	1046	28	again	again	RB
26209	1046	29	,	,	,
26209	1046	30	and	and	CC
26209	1046	31	add	add	VB
26209	1046	32	to	to	IN
26209	1046	33	them	-PRON-	PRP
26209	1046	34	two	two	CD
26209	1046	35	heaping	heap	VBG
26209	1046	36	tablespoonfuls	tablespoonful	NNS
26209	1046	37	of	of	IN
26209	1046	38	chopped	chopped	JJ
26209	1046	39	walnut	walnut	NNP
26209	1046	40	meats	meat	NNS
26209	1046	41	,	,	,
26209	1046	42	a	a	DT
26209	1046	43	good	good	JJ
26209	1046	44	heaping	heaping	NN
26209	1046	45	tablespoonful	tablespoonful	NN
26209	1046	46	of	of	IN
26209	1046	47	butter	butter	NN
26209	1046	48	and	and	CC
26209	1046	49	a	a	DT
26209	1046	50	tablespoonful	tablespoonful	NN
26209	1046	51	of	of	IN
26209	1046	52	rich	rich	JJ
26209	1046	53	cream	cream	NN
26209	1046	54	,	,	,
26209	1046	55	stir	stir	VB
26209	1046	56	well	well	RB
26209	1046	57	together	together	RB
26209	1046	58	and	and	CC
26209	1046	59	add	add	VB
26209	1046	60	at	at	IN
26209	1046	61	the	the	DT
26209	1046	62	last	last	JJ
26209	1046	63	one	one	CD
26209	1046	64	egg	egg	NN
26209	1046	65	well	well	UH
26209	1046	66	beaten	beat	VBN
26209	1046	67	.	.	.
26209	1047	1	Remove	remove	VB
26209	1047	2	from	from	IN
26209	1047	3	the	the	DT
26209	1047	4	fire	fire	NN
26209	1047	5	and	and	CC
26209	1047	6	turn	turn	VB
26209	1047	7	out	out	RP
26209	1047	8	on	on	IN
26209	1047	9	a	a	DT
26209	1047	10	plate	plate	NN
26209	1047	11	to	to	TO
26209	1047	12	cool	cool	JJ
26209	1047	13	,	,	,
26209	1047	14	then	then	RB
26209	1047	15	form	form	VB
26209	1047	16	into	into	IN
26209	1047	17	cylinders	cylinder	NNS
26209	1047	18	,	,	,
26209	1047	19	dip	dip	NN
26209	1047	20	in	in	IN
26209	1047	21	egg	egg	NN
26209	1047	22	and	and	CC
26209	1047	23	bread	bread	NN
26209	1047	24	crumbs	crumb	NNS
26209	1047	25	and	and	CC
26209	1047	26	fry	fry	VB
26209	1047	27	in	in	IN
26209	1047	28	boiling	boil	VBG
26209	1047	29	fat	fat	NN
26209	1047	30	.	.	.
26209	1048	1	PARSNIPS	PARSNIPS	NNP
26209	1048	2	FRIED	FRIED	NNP
26209	1048	3	.	.	.
26209	1049	1	Boil	boil	VB
26209	1049	2	them	-PRON-	PRP
26209	1049	3	until	until	IN
26209	1049	4	tender	tender	NN
26209	1049	5	,	,	,
26209	1049	6	cut	cut	VBD
26209	1049	7	them	-PRON-	PRP
26209	1049	8	in	in	IN
26209	1049	9	slices	slice	NNS
26209	1049	10	lengthwise	lengthwise	RB
26209	1049	11	and	and	CC
26209	1049	12	fry	fry	NNP
26209	1049	13	brown	brown	NNP
26209	1049	14	in	in	IN
26209	1049	15	a	a	DT
26209	1049	16	little	little	JJ
26209	1049	17	butter	butter	NN
26209	1049	18	.	.	.
26209	1050	1	PARSNIP	PARSNIP	NNP
26209	1050	2	FRITTERS	fritter	NNS
26209	1050	3	.	.	.
26209	1051	1	Wash	wash	VB
26209	1051	2	and	and	CC
26209	1051	3	scrape	scrape	VB
26209	1051	4	them	-PRON-	PRP
26209	1051	5	and	and	CC
26209	1051	6	cut	cut	VBD
26209	1051	7	in	in	IN
26209	1051	8	slices	slice	NNS
26209	1051	9	,	,	,
26209	1051	10	cover	cover	VB
26209	1051	11	them	-PRON-	PRP
26209	1051	12	with	with	IN
26209	1051	13	boiling	boil	VBG
26209	1051	14	water	water	NN
26209	1051	15	,	,	,
26209	1051	16	cook	cook	NN
26209	1051	17	until	until	IN
26209	1051	18	tender	tender	NN
26209	1051	19	,	,	,
26209	1051	20	mash	mash	VB
26209	1051	21	them	-PRON-	PRP
26209	1051	22	through	through	IN
26209	1051	23	a	a	DT
26209	1051	24	colander	colander	NN
26209	1051	25	,	,	,
26209	1051	26	return	return	VB
26209	1051	27	them	-PRON-	PRP
26209	1051	28	to	to	IN
26209	1051	29	the	the	DT
26209	1051	30	fire	fire	NN
26209	1051	31	,	,	,
26209	1051	32	add	add	VB
26209	1051	33	to	to	IN
26209	1051	34	two	two	CD
26209	1051	35	large	large	JJ
26209	1051	36	parsnips	parsnip	NNS
26209	1051	37	,	,	,
26209	1051	38	a	a	DT
26209	1051	39	tablespoonful	tablespoonful	NN
26209	1051	40	of	of	IN
26209	1051	41	butter	butter	NN
26209	1051	42	,	,	,
26209	1051	43	salt	salt	NN
26209	1051	44	and	and	CC
26209	1051	45	pepper	pepper	NN
26209	1051	46	to	to	TO
26209	1051	47	taste	taste	NN
26209	1051	48	,	,	,
26209	1051	49	and	and	CC
26209	1051	50	one	one	CD
26209	1051	51	egg	egg	NN
26209	1051	52	beaten	beat	VBN
26209	1051	53	well	well	RB
26209	1051	54	.	.	.
26209	1052	1	Mix	mix	VB
26209	1052	2	thoroughly	thoroughly	RB
26209	1052	3	,	,	,
26209	1052	4	remove	remove	VB
26209	1052	5	from	from	IN
26209	1052	6	the	the	DT
26209	1052	7	fire	fire	NN
26209	1052	8	,	,	,
26209	1052	9	and	and	CC
26209	1052	10	when	when	WRB
26209	1052	11	cool	cool	JJ
26209	1052	12	make	make	VBP
26209	1052	13	into	into	IN
26209	1052	14	small	small	JJ
26209	1052	15	flat	flat	JJ
26209	1052	16	cakes	cake	NNS
26209	1052	17	and	and	CC
26209	1052	18	fry	fry	NN
26209	1052	19	in	in	IN
26209	1052	20	a	a	DT
26209	1052	21	little	little	JJ
26209	1052	22	butter	butter	NN
26209	1052	23	.	.	.
26209	1053	1	Serve	serve	VB
26209	1053	2	hot	hot	JJ
26209	1053	3	.	.	.
26209	1054	1	TO	to	IN
26209	1054	2	COOK	COOK	NNP
26209	1054	3	STRING	STRING	NNP
26209	1054	4	BEANS	bean	NNS
26209	1054	5	.	.	.
26209	1055	1	String	string	NN
26209	1055	2	thoroughly	thoroughly	RB
26209	1055	3	,	,	,
26209	1055	4	cut	cut	VBN
26209	1055	5	in	in	IN
26209	1055	6	half	half	DT
26209	1055	7	,	,	,
26209	1055	8	then	then	RB
26209	1055	9	in	in	IN
26209	1055	10	half	half	NN
26209	1055	11	lengthwise	lengthwise	RB
26209	1055	12	,	,	,
26209	1055	13	throw	throw	VB
26209	1055	14	into	into	IN
26209	1055	15	boiling	boiling	NN
26209	1055	16	water	water	NN
26209	1055	17	and	and	CC
26209	1055	18	let	let	VB
26209	1055	19	them	-PRON-	PRP
26209	1055	20	come	come	VB
26209	1055	21	to	to	IN
26209	1055	22	a	a	DT
26209	1055	23	boil	boil	NN
26209	1055	24	.	.	.
26209	1056	1	Remove	remove	VB
26209	1056	2	from	from	IN
26209	1056	3	the	the	DT
26209	1056	4	fire	fire	NN
26209	1056	5	,	,	,
26209	1056	6	drain	drain	VB
26209	1056	7	,	,	,
26209	1056	8	cover	cover	VB
26209	1056	9	with	with	IN
26209	1056	10	cold	cold	JJ
26209	1056	11	water	water	NN
26209	1056	12	and	and	CC
26209	1056	13	let	let	VB
26209	1056	14	them	-PRON-	PRP
26209	1056	15	stand	stand	VB
26209	1056	16	in	in	IN
26209	1056	17	this	this	DT
26209	1056	18	until	until	IN
26209	1056	19	it	-PRON-	PRP
26209	1056	20	is	be	VBZ
26209	1056	21	time	time	NN
26209	1056	22	to	to	TO
26209	1056	23	cook	cook	VB
26209	1056	24	them	-PRON-	PRP
26209	1056	25	,	,	,
26209	1056	26	then	then	RB
26209	1056	27	drain	drain	VB
26209	1056	28	again	again	RB
26209	1056	29	,	,	,
26209	1056	30	cover	cover	VB
26209	1056	31	with	with	IN
26209	1056	32	boiling	boil	VBG
26209	1056	33	water	water	NN
26209	1056	34	and	and	CC
26209	1056	35	cook	cook	NN
26209	1056	36	for	for	IN
26209	1056	37	fifteen	fifteen	CD
26209	1056	38	minutes	minute	NNS
26209	1056	39	,	,	,
26209	1056	40	and	and	CC
26209	1056	41	when	when	WRB
26209	1056	42	almost	almost	RB
26209	1056	43	done	do	VBN
26209	1056	44	add	add	VB
26209	1056	45	salt	salt	NN
26209	1056	46	.	.	.
26209	1057	1	When	when	WRB
26209	1057	2	tender	tender	NN
26209	1057	3	,	,	,
26209	1057	4	drain	drain	VBP
26209	1057	5	,	,	,
26209	1057	6	add	add	VB
26209	1057	7	a	a	DT
26209	1057	8	lump	lump	NN
26209	1057	9	of	of	IN
26209	1057	10	butter	butter	NN
26209	1057	11	,	,	,
26209	1057	12	and	and	CC
26209	1057	13	salt	salt	NN
26209	1057	14	and	and	CC
26209	1057	15	pepper	pepper	NN
26209	1057	16	to	to	IN
26209	1057	17	taste	taste	NN
26209	1057	18	.	.	.
26209	1058	1	SPANISH	SPANISH	NNP
26209	1058	2	ONIONS	onions	JJ
26209	1058	3	STUFFED	stuffed	NN
26209	1058	4	.	.	.
26209	1059	1	Take	take	VB
26209	1059	2	two	two	CD
26209	1059	3	large	large	JJ
26209	1059	4	Spanish	spanish	JJ
26209	1059	5	onions	onion	NNS
26209	1059	6	,	,	,
26209	1059	7	wash	wash	NN
26209	1059	8	and	and	CC
26209	1059	9	skin	skin	NN
26209	1059	10	and	and	CC
26209	1059	11	tie	tie	VB
26209	1059	12	them	-PRON-	PRP
26209	1059	13	to	to	TO
26209	1059	14	prevent	prevent	VB
26209	1059	15	breaking	breaking	NN
26209	1059	16	.	.	.
26209	1060	1	Put	put	VB
26209	1060	2	them	-PRON-	PRP
26209	1060	3	into	into	IN
26209	1060	4	a	a	DT
26209	1060	5	saucepan	saucepan	NN
26209	1060	6	over	over	IN
26209	1060	7	the	the	DT
26209	1060	8	fire	fire	NN
26209	1060	9	,	,	,
26209	1060	10	cover	cover	VB
26209	1060	11	with	with	IN
26209	1060	12	boiling	boiling	NN
26209	1060	13	water	water	NN
26209	1060	14	,	,	,
26209	1060	15	cook	cook	NN
26209	1060	16	until	until	IN
26209	1060	17	they	-PRON-	PRP
26209	1060	18	can	can	MD
26209	1060	19	be	be	VB
26209	1060	20	pierced	pierce	VBN
26209	1060	21	with	with	IN
26209	1060	22	a	a	DT
26209	1060	23	broom	broom	NN
26209	1060	24	straw	straw	NN
26209	1060	25	--	--	:
26209	1060	26	from	from	IN
26209	1060	27	two	two	CD
26209	1060	28	to	to	TO
26209	1060	29	three	three	CD
26209	1060	30	hours	hour	NNS
26209	1060	31	,	,	,
26209	1060	32	according	accord	VBG
26209	1060	33	to	to	IN
26209	1060	34	size	size	NN
26209	1060	35	.	.	.
26209	1061	1	When	when	WRB
26209	1061	2	done	do	VBN
26209	1061	3	,	,	,
26209	1061	4	drain	drain	VB
26209	1061	5	and	and	CC
26209	1061	6	carefully	carefully	RB
26209	1061	7	take	take	VB
26209	1061	8	out	out	RP
26209	1061	9	the	the	DT
26209	1061	10	centers	center	NNS
26209	1061	11	,	,	,
26209	1061	12	leaving	leave	VBG
26209	1061	13	about	about	RB
26209	1061	14	a	a	DT
26209	1061	15	quarter	quarter	NN
26209	1061	16	of	of	IN
26209	1061	17	an	an	DT
26209	1061	18	inch	inch	NN
26209	1061	19	for	for	IN
26209	1061	20	the	the	DT
26209	1061	21	shell	shell	NN
26209	1061	22	.	.	.
26209	1062	1	Have	have	VBP
26209	1062	2	ready	ready	JJ
26209	1062	3	a	a	DT
26209	1062	4	stuffing	stuffing	NN
26209	1062	5	made	make	VBN
26209	1062	6	from	from	IN
26209	1062	7	a	a	DT
26209	1062	8	quarter	quarter	NN
26209	1062	9	of	of	IN
26209	1062	10	a	a	DT
26209	1062	11	pound	pound	NN
26209	1062	12	of	of	IN
26209	1062	13	mushrooms	mushroom	NNS
26209	1062	14	prepared	prepare	VBN
26209	1062	15	as	as	IN
26209	1062	16	before	before	RB
26209	1062	17	.	.	.
26209	1063	1	Put	put	VB
26209	1063	2	these	these	DT
26209	1063	3	and	and	CC
26209	1063	4	the	the	DT
26209	1063	5	centers	center	NNS
26209	1063	6	of	of	IN
26209	1063	7	the	the	DT
26209	1063	8	onions	onion	NNS
26209	1063	9	into	into	IN
26209	1063	10	a	a	DT
26209	1063	11	chopping	chop	VBG
26209	1063	12	bowl	bowl	NN
26209	1063	13	and	and	CC
26209	1063	14	chop	chop	VB
26209	1063	15	very	very	RB
26209	1063	16	fine	fine	RB
26209	1063	17	.	.	.
26209	1064	1	Cook	cook	VB
26209	1064	2	them	-PRON-	PRP
26209	1064	3	together	together	RB
26209	1064	4	until	until	IN
26209	1064	5	the	the	DT
26209	1064	6	moisture	moisture	NN
26209	1064	7	from	from	IN
26209	1064	8	the	the	DT
26209	1064	9	onions	onion	NNS
26209	1064	10	has	have	VBZ
26209	1064	11	almost	almost	RB
26209	1064	12	evaporated	evaporate	VBN
26209	1064	13	,	,	,
26209	1064	14	then	then	RB
26209	1064	15	add	add	VB
26209	1064	16	a	a	DT
26209	1064	17	generous	generous	JJ
26209	1064	18	heaping	heaping	NN
26209	1064	19	tablespoonful	tablespoonful	NN
26209	1064	20	of	of	IN
26209	1064	21	butter	butter	NN
26209	1064	22	,	,	,
26209	1064	23	a	a	DT
26209	1064	24	tablespoonful	tablespoonful	NN
26209	1064	25	of	of	IN
26209	1064	26	rich	rich	JJ
26209	1064	27	cream	cream	NN
26209	1064	28	,	,	,
26209	1064	29	and	and	CC
26209	1064	30	three	three	CD
26209	1064	31	heaping	heaping	NN
26209	1064	32	tablespoonfuls	tablespoonful	NNS
26209	1064	33	of	of	IN
26209	1064	34	grated	grate	VBN
26209	1064	35	bread	bread	NN
26209	1064	36	crumbs	crumb	NNS
26209	1064	37	,	,	,
26209	1064	38	salt	salt	NN
26209	1064	39	and	and	CC
26209	1064	40	pepper	pepper	NN
26209	1064	41	to	to	IN
26209	1064	42	taste	taste	NN
26209	1064	43	.	.	.
26209	1065	1	Fill	fill	VB
26209	1065	2	the	the	DT
26209	1065	3	onion	onion	NN
26209	1065	4	shells	shell	NNS
26209	1065	5	with	with	IN
26209	1065	6	this	this	DT
26209	1065	7	mixture	mixture	NN
26209	1065	8	,	,	,
26209	1065	9	smooth	smooth	VB
26209	1065	10	the	the	DT
26209	1065	11	tops	top	NNS
26209	1065	12	nicely	nicely	RB
26209	1065	13	,	,	,
26209	1065	14	sprinkle	sprinkle	VB
26209	1065	15	with	with	IN
26209	1065	16	bread	bread	NN
26209	1065	17	crumbs	crumb	NNS
26209	1065	18	,	,	,
26209	1065	19	brush	brush	NN
26209	1065	20	with	with	IN
26209	1065	21	egg	egg	NN
26209	1065	22	and	and	CC
26209	1065	23	a	a	DT
26209	1065	24	little	little	JJ
26209	1065	25	butter	butter	NN
26209	1065	26	.	.	.
26209	1066	1	Put	put	VB
26209	1066	2	in	in	IN
26209	1066	3	the	the	DT
26209	1066	4	oven	oven	NN
26209	1066	5	and	and	CC
26209	1066	6	brown	brown	JJ
26209	1066	7	about	about	RB
26209	1066	8	ten	ten	CD
26209	1066	9	minutes	minute	NNS
26209	1066	10	,	,	,
26209	1066	11	and	and	CC
26209	1066	12	serve	serve	VB
26209	1066	13	with	with	IN
26209	1066	14	the	the	DT
26209	1066	15	following	follow	VBG
26209	1066	16	sauce	sauce	NN
26209	1066	17	:	:	:
26209	1066	18	Rub	rub	VB
26209	1066	19	a	a	DT
26209	1066	20	generous	generous	JJ
26209	1066	21	heaping	heaping	NN
26209	1066	22	tablespoonful	tablespoonful	NN
26209	1066	23	of	of	IN
26209	1066	24	butter	butter	NN
26209	1066	25	and	and	CC
26209	1066	26	a	a	DT
26209	1066	27	heaping	heaping	NN
26209	1066	28	tablespoonful	tablespoonful	NN
26209	1066	29	of	of	IN
26209	1066	30	flour	flour	NN
26209	1066	31	together	together	RB
26209	1066	32	.	.	.
26209	1067	1	Put	put	VB
26209	1067	2	a	a	DT
26209	1067	3	small	small	JJ
26209	1067	4	teacup	teacup	NN
26209	1067	5	of	of	IN
26209	1067	6	milk	milk	NN
26209	1067	7	into	into	IN
26209	1067	8	a	a	DT
26209	1067	9	saucepan	saucepan	NN
26209	1067	10	on	on	IN
26209	1067	11	the	the	DT
26209	1067	12	fire	fire	NN
26209	1067	13	,	,	,
26209	1067	14	when	when	WRB
26209	1067	15	hot	hot	JJ
26209	1067	16	stir	stir	NN
26209	1067	17	in	in	IN
26209	1067	18	the	the	DT
26209	1067	19	butter	butter	NN
26209	1067	20	and	and	CC
26209	1067	21	flour	flour	NN
26209	1067	22	and	and	CC
26209	1067	23	a	a	DT
26209	1067	24	quarter	quarter	NN
26209	1067	25	of	of	IN
26209	1067	26	a	a	DT
26209	1067	27	pound	pound	NN
26209	1067	28	of	of	IN
26209	1067	29	mushrooms	mushroom	NNS
26209	1067	30	prepared	prepare	VBN
26209	1067	31	as	as	IN
26209	1067	32	before	before	RB
26209	1067	33	and	and	CC
26209	1067	34	chopped	chop	VBD
26209	1067	35	very	very	RB
26209	1067	36	fine	fine	JJ
26209	1067	37	,	,	,
26209	1067	38	season	season	NN
26209	1067	39	with	with	IN
26209	1067	40	salt	salt	NN
26209	1067	41	and	and	CC
26209	1067	42	pepper	pepper	NN
26209	1067	43	to	to	IN
26209	1067	44	taste	taste	NN
26209	1067	45	.	.	.
26209	1068	1	Place	place	VB
26209	1068	2	the	the	DT
26209	1068	3	onions	onion	NNS
26209	1068	4	on	on	IN
26209	1068	5	a	a	DT
26209	1068	6	platter	platter	NN
26209	1068	7	and	and	CC
26209	1068	8	pour	pour	VB
26209	1068	9	the	the	DT
26209	1068	10	sauce	sauce	NN
26209	1068	11	around	around	IN
26209	1068	12	them	-PRON-	PRP
26209	1068	13	,	,	,
26209	1068	14	garnish	garnish	VBP
26209	1068	15	with	with	IN
26209	1068	16	parsley	parsley	NN
26209	1068	17	and	and	CC
26209	1068	18	serve	serve	VB
26209	1068	19	.	.	.
26209	1069	1	STUFFED	STUFFED	JJR
26209	1069	2	CELERIAC	CELERIAC	NNS
26209	1069	3	WITH	with	IN
26209	1069	4	SPANISH	SPANISH	NNP
26209	1069	5	SAUCE	SAUCE	VBN
26209	1069	6	.	.	.
26209	1070	1	Put	put	VB
26209	1070	2	over	over	RP
26209	1070	3	the	the	DT
26209	1070	4	fire	fire	NN
26209	1070	5	in	in	IN
26209	1070	6	a	a	DT
26209	1070	7	saucepan	saucepan	NN
26209	1070	8	three	three	CD
26209	1070	9	-	-	HYPH
26209	1070	10	quarters	quarter	NNS
26209	1070	11	of	of	IN
26209	1070	12	a	a	DT
26209	1070	13	cup	cup	NN
26209	1070	14	of	of	IN
26209	1070	15	rich	rich	JJ
26209	1070	16	milk	milk	NN
26209	1070	17	and	and	CC
26209	1070	18	three	three	CD
26209	1070	19	ounces	ounce	NNS
26209	1070	20	of	of	IN
26209	1070	21	butter	butter	NN
26209	1070	22	,	,	,
26209	1070	23	let	let	VB
26209	1070	24	them	-PRON-	PRP
26209	1070	25	come	come	VB
26209	1070	26	to	to	IN
26209	1070	27	a	a	DT
26209	1070	28	boil	boil	NN
26209	1070	29	,	,	,
26209	1070	30	then	then	RB
26209	1070	31	add	add	VB
26209	1070	32	three	three	CD
26209	1070	33	ounces	ounce	NNS
26209	1070	34	of	of	IN
26209	1070	35	dried	dry	VBN
26209	1070	36	and	and	CC
26209	1070	37	sifted	sift	VBN
26209	1070	38	bread	bread	NN
26209	1070	39	crumbs	crumb	NNS
26209	1070	40	and	and	CC
26209	1070	41	an	an	DT
26209	1070	42	even	even	RB
26209	1070	43	tablespoonful	tablespoonful	JJ
26209	1070	44	of	of	IN
26209	1070	45	flour	flour	NN
26209	1070	46	.	.	.
26209	1071	1	Let	let	VB
26209	1071	2	it	-PRON-	PRP
26209	1071	3	cook	cook	VB
26209	1071	4	,	,	,
26209	1071	5	stirring	stir	VBG
26209	1071	6	all	all	PDT
26209	1071	7	the	the	DT
26209	1071	8	time	time	NN
26209	1071	9	until	until	IN
26209	1071	10	it	-PRON-	PRP
26209	1071	11	is	be	VBZ
26209	1071	12	a	a	DT
26209	1071	13	smooth	smooth	JJ
26209	1071	14	paste	paste	NN
26209	1071	15	and	and	CC
26209	1071	16	detaches	detach	VBZ
26209	1071	17	itself	-PRON-	PRP
26209	1071	18	from	from	IN
26209	1071	19	the	the	DT
26209	1071	20	sides	side	NNS
26209	1071	21	of	of	IN
26209	1071	22	the	the	DT
26209	1071	23	pan	pan	NN
26209	1071	24	,	,	,
26209	1071	25	remove	remove	VB
26209	1071	26	from	from	IN
26209	1071	27	the	the	DT
26209	1071	28	fire	fire	NN
26209	1071	29	and	and	CC
26209	1071	30	set	set	VBD
26209	1071	31	it	-PRON-	PRP
26209	1071	32	aside	aside	RB
26209	1071	33	to	to	IN
26209	1071	34	cool	cool	JJ
26209	1071	35	.	.	.
26209	1072	1	When	when	WRB
26209	1072	2	cold	cold	JJ
26209	1072	3	beat	beat	VBD
26209	1072	4	three	three	CD
26209	1072	5	eggs	egg	NNS
26209	1072	6	light	light	NN
26209	1072	7	,	,	,
26209	1072	8	stir	stir	VB
26209	1072	9	in	in	IN
26209	1072	10	a	a	DT
26209	1072	11	little	little	JJ
26209	1072	12	at	at	IN
26209	1072	13	a	a	DT
26209	1072	14	time	time	NN
26209	1072	15	,	,	,
26209	1072	16	beating	beat	VBG
26209	1072	17	well	well	RB
26209	1072	18	until	until	IN
26209	1072	19	the	the	DT
26209	1072	20	mixture	mixture	NN
26209	1072	21	is	be	VBZ
26209	1072	22	smooth	smooth	JJ
26209	1072	23	and	and	CC
26209	1072	24	all	all	PDT
26209	1072	25	the	the	DT
26209	1072	26	beaten	beat	VBN
26209	1072	27	egg	egg	NN
26209	1072	28	used	use	VBN
26209	1072	29	,	,	,
26209	1072	30	then	then	RB
26209	1072	31	add	add	VB
26209	1072	32	a	a	DT
26209	1072	33	heaping	heaping	NN
26209	1072	34	teaspoonful	teaspoonful	JJ
26209	1072	35	of	of	IN
26209	1072	36	sugar	sugar	NN
26209	1072	37	,	,	,
26209	1072	38	three	three	CD
26209	1072	39	heaping	heaping	NN
26209	1072	40	tablespoonfuls	tablespoonful	NNS
26209	1072	41	of	of	IN
26209	1072	42	walnut	walnut	NNP
26209	1072	43	meats	meat	NNS
26209	1072	44	chopped	chop	VBD
26209	1072	45	fine	fine	JJ
26209	1072	46	,	,	,
26209	1072	47	two	two	CD
26209	1072	48	tablespoonfuls	tablespoonful	NNS
26209	1072	49	of	of	IN
26209	1072	50	rich	rich	JJ
26209	1072	51	cream	cream	NN
26209	1072	52	,	,	,
26209	1072	53	and	and	CC
26209	1072	54	salt	salt	NN
26209	1072	55	and	and	CC
26209	1072	56	pepper	pepper	NN
26209	1072	57	to	to	IN
26209	1072	58	taste	taste	NN
26209	1072	59	.	.	.
26209	1073	1	Take	take	VB
26209	1073	2	four	four	CD
26209	1073	3	large	large	JJ
26209	1073	4	,	,	,
26209	1073	5	fine	fine	JJ
26209	1073	6	celeriac	celeriac	NNS
26209	1073	7	roots	root	NNS
26209	1073	8	,	,	,
26209	1073	9	clean	clean	JJ
26209	1073	10	,	,	,
26209	1073	11	scrub	scrub	NN
26209	1073	12	and	and	CC
26209	1073	13	scrape	scrape	VB
26209	1073	14	them	-PRON-	PRP
26209	1073	15	.	.	.
26209	1074	1	Cut	cut	VB
26209	1074	2	off	off	RP
26209	1074	3	a	a	DT
26209	1074	4	slice	slice	NN
26209	1074	5	from	from	IN
26209	1074	6	the	the	DT
26209	1074	7	top	top	NN
26209	1074	8	of	of	IN
26209	1074	9	each	each	DT
26209	1074	10	to	to	TO
26209	1074	11	make	make	VB
26209	1074	12	a	a	DT
26209	1074	13	cover	cover	NN
26209	1074	14	,	,	,
26209	1074	15	then	then	RB
26209	1074	16	with	with	IN
26209	1074	17	an	an	DT
26209	1074	18	apple	apple	NN
26209	1074	19	corer	corer	NN
26209	1074	20	remove	remove	VB
26209	1074	21	the	the	DT
26209	1074	22	inside	inside	NN
26209	1074	23	,	,	,
26209	1074	24	taking	take	VBG
26209	1074	25	care	care	NN
26209	1074	26	not	not	RB
26209	1074	27	to	to	TO
26209	1074	28	pierce	pierce	VB
26209	1074	29	the	the	DT
26209	1074	30	root	root	NN
26209	1074	31	,	,	,
26209	1074	32	leave	leave	VB
26209	1074	33	a	a	DT
26209	1074	34	shell	shell	NN
26209	1074	35	a	a	DT
26209	1074	36	quarter	quarter	NN
26209	1074	37	of	of	IN
26209	1074	38	an	an	DT
26209	1074	39	inch	inch	NN
26209	1074	40	thick	thick	JJ
26209	1074	41	.	.	.
26209	1075	1	Fill	fill	VB
26209	1075	2	each	each	DT
26209	1075	3	with	with	IN
26209	1075	4	the	the	DT
26209	1075	5	dressing	dressing	NN
26209	1075	6	,	,	,
26209	1075	7	leaving	leave	VBG
26209	1075	8	fully	fully	RB
26209	1075	9	half	half	PDT
26209	1075	10	an	an	DT
26209	1075	11	inch	inch	NN
26209	1075	12	at	at	IN
26209	1075	13	the	the	DT
26209	1075	14	top	top	NN
26209	1075	15	for	for	IN
26209	1075	16	it	-PRON-	PRP
26209	1075	17	to	to	TO
26209	1075	18	swell	swell	VB
26209	1075	19	.	.	.
26209	1076	1	Place	place	VB
26209	1076	2	the	the	DT
26209	1076	3	cover	cover	NN
26209	1076	4	on	on	IN
26209	1076	5	each	each	DT
26209	1076	6	,	,	,
26209	1076	7	tie	tie	VB
26209	1076	8	well	well	RB
26209	1076	9	the	the	DT
26209	1076	10	roots	root	NNS
26209	1076	11	to	to	TO
26209	1076	12	prevent	prevent	VB
26209	1076	13	breaking	breaking	NN
26209	1076	14	in	in	IN
26209	1076	15	the	the	DT
26209	1076	16	cooking	cooking	NN
26209	1076	17	,	,	,
26209	1076	18	stand	stand	VB
26209	1076	19	them	-PRON-	PRP
26209	1076	20	in	in	IN
26209	1076	21	a	a	DT
26209	1076	22	saucepan	saucepan	NN
26209	1076	23	with	with	IN
26209	1076	24	water	water	NN
26209	1076	25	to	to	TO
26209	1076	26	reach	reach	VB
26209	1076	27	not	not	RB
26209	1076	28	quite	quite	RB
26209	1076	29	to	to	IN
26209	1076	30	the	the	DT
26209	1076	31	top	top	NN
26209	1076	32	of	of	IN
26209	1076	33	the	the	DT
26209	1076	34	roots	root	NNS
26209	1076	35	,	,	,
26209	1076	36	and	and	CC
26209	1076	37	put	put	VBD
26209	1076	38	in	in	RP
26209	1076	39	all	all	PDT
26209	1076	40	the	the	DT
26209	1076	41	celeriac	celeriac	NNS
26209	1076	42	removed	remove	VBN
26209	1076	43	from	from	IN
26209	1076	44	the	the	DT
26209	1076	45	roots	root	NNS
26209	1076	46	,	,	,
26209	1076	47	boil	boil	VBP
26209	1076	48	gently	gently	RB
26209	1076	49	until	until	IN
26209	1076	50	tender	tender	NN
26209	1076	51	--	--	:
26209	1076	52	about	about	RB
26209	1076	53	an	an	DT
26209	1076	54	hour	hour	NN
26209	1076	55	--	--	:
26209	1076	56	adding	add	VBG
26209	1076	57	boiling	boil	VBG
26209	1076	58	water	water	NN
26209	1076	59	from	from	IN
26209	1076	60	time	time	NN
26209	1076	61	to	to	IN
26209	1076	62	time	time	NN
26209	1076	63	as	as	IN
26209	1076	64	it	-PRON-	PRP
26209	1076	65	evaporates	evaporate	VBZ
26209	1076	66	.	.	.
26209	1077	1	When	when	WRB
26209	1077	2	they	-PRON-	PRP
26209	1077	3	are	be	VBP
26209	1077	4	tender	tender	JJ
26209	1077	5	take	take	VB
26209	1077	6	them	-PRON-	PRP
26209	1077	7	out	out	IN
26209	1077	8	of	of	IN
26209	1077	9	the	the	DT
26209	1077	10	water	water	NN
26209	1077	11	and	and	CC
26209	1077	12	put	put	VBD
26209	1077	13	them	-PRON-	PRP
26209	1077	14	aside	aside	RB
26209	1077	15	,	,	,
26209	1077	16	keeping	keep	VBG
26209	1077	17	them	-PRON-	PRP
26209	1077	18	hot	hot	JJ
26209	1077	19	.	.	.
26209	1078	1	Strain	strain	VB
26209	1078	2	the	the	DT
26209	1078	3	water	water	NN
26209	1078	4	they	-PRON-	PRP
26209	1078	5	were	be	VBD
26209	1078	6	boiled	boil	VBN
26209	1078	7	in	in	RP
26209	1078	8	,	,	,
26209	1078	9	form	form	NN
26209	1078	10	what	what	WP
26209	1078	11	is	be	VBZ
26209	1078	12	left	leave	VBN
26209	1078	13	from	from	IN
26209	1078	14	the	the	DT
26209	1078	15	stuffing	stuffing	NN
26209	1078	16	into	into	IN
26209	1078	17	small	small	JJ
26209	1078	18	cylinders	cylinder	NNS
26209	1078	19	,	,	,
26209	1078	20	boil	boil	VB
26209	1078	21	five	five	CD
26209	1078	22	minutes	minute	NNS
26209	1078	23	in	in	IN
26209	1078	24	the	the	DT
26209	1078	25	strained	strain	VBN
26209	1078	26	stock	stock	NN
26209	1078	27	,	,	,
26209	1078	28	take	take	VB
26209	1078	29	them	-PRON-	PRP
26209	1078	30	out	out	RP
26209	1078	31	and	and	CC
26209	1078	32	put	put	VBD
26209	1078	33	with	with	IN
26209	1078	34	the	the	DT
26209	1078	35	roots	root	NNS
26209	1078	36	to	to	TO
26209	1078	37	keep	keep	VB
26209	1078	38	warm	warm	JJ
26209	1078	39	.	.	.
26209	1079	1	Then	then	RB
26209	1079	2	take	take	VB
26209	1079	3	a	a	DT
26209	1079	4	generous	generous	JJ
26209	1079	5	tablespoonful	tablespoonful	NN
26209	1079	6	of	of	IN
26209	1079	7	butter	butter	NN
26209	1079	8	,	,	,
26209	1079	9	an	an	DT
26209	1079	10	even	even	RB
26209	1079	11	tablespoonful	tablespoonful	JJ
26209	1079	12	of	of	IN
26209	1079	13	flour	flour	NN
26209	1079	14	,	,	,
26209	1079	15	brown	brown	VB
26209	1079	16	them	-PRON-	PRP
26209	1079	17	together	together	RB
26209	1079	18	in	in	IN
26209	1079	19	a	a	DT
26209	1079	20	spider	spider	NN
26209	1079	21	,	,	,
26209	1079	22	add	add	VB
26209	1079	23	two	two	CD
26209	1079	24	heaping	heap	VBG
26209	1079	25	tablespoonfuls	tablespoonful	NNS
26209	1079	26	of	of	IN
26209	1079	27	chopped	chop	VBN
26209	1079	28	walnuts	walnut	NNS
26209	1079	29	and	and	CC
26209	1079	30	let	let	VB
26209	1079	31	them	-PRON-	PRP
26209	1079	32	brown	brown	VB
26209	1079	33	a	a	DT
26209	1079	34	little	little	JJ
26209	1079	35	,	,	,
26209	1079	36	then	then	RB
26209	1079	37	stir	stir	VB
26209	1079	38	in	in	RP
26209	1079	39	gradually	gradually	RB
26209	1079	40	the	the	DT
26209	1079	41	stock	stock	NN
26209	1079	42	the	the	DT
26209	1079	43	roots	root	NNS
26209	1079	44	were	be	VBD
26209	1079	45	boiled	boil	VBN
26209	1079	46	in	in	RP
26209	1079	47	and	and	CC
26209	1079	48	cook	cook	VB
26209	1079	49	until	until	IN
26209	1079	50	it	-PRON-	PRP
26209	1079	51	thickens	thicken	VBZ
26209	1079	52	.	.	.
26209	1080	1	Arrange	arrange	VB
26209	1080	2	the	the	DT
26209	1080	3	roots	root	NNS
26209	1080	4	in	in	IN
26209	1080	5	the	the	DT
26209	1080	6	center	center	NN
26209	1080	7	of	of	IN
26209	1080	8	the	the	DT
26209	1080	9	platter	platter	NN
26209	1080	10	,	,	,
26209	1080	11	the	the	DT
26209	1080	12	cylinders	cylinder	NNS
26209	1080	13	around	around	IN
26209	1080	14	them	-PRON-	PRP
26209	1080	15	and	and	CC
26209	1080	16	pour	pour	VBP
26209	1080	17	the	the	DT
26209	1080	18	sauce	sauce	NN
26209	1080	19	over	over	IN
26209	1080	20	all	all	DT
26209	1080	21	.	.	.
26209	1081	1	Garnish	garnish	VB
26209	1081	2	with	with	IN
26209	1081	3	parsley	parsley	NN
26209	1081	4	,	,	,
26209	1081	5	putting	put	VBG
26209	1081	6	a	a	DT
26209	1081	7	tiny	tiny	JJ
26209	1081	8	sprig	sprig	NN
26209	1081	9	of	of	IN
26209	1081	10	celery	celery	NN
26209	1081	11	leaves	leave	NNS
26209	1081	12	in	in	IN
26209	1081	13	the	the	DT
26209	1081	14	top	top	NN
26209	1081	15	of	of	IN
26209	1081	16	each	each	DT
26209	1081	17	root	root	NN
26209	1081	18	.	.	.
26209	1082	1	SPRING	SPRING	NNP
26209	1082	2	CABBAGE	CABBAGE	NNP
26209	1082	3	STEWED	STEWED	NNP
26209	1082	4	.	.	.
26209	1083	1	Cut	cut	VB
26209	1083	2	the	the	DT
26209	1083	3	cabbage	cabbage	NN
26209	1083	4	very	very	RB
26209	1083	5	small	small	JJ
26209	1083	6	,	,	,
26209	1083	7	throw	throw	VB
26209	1083	8	into	into	IN
26209	1083	9	a	a	DT
26209	1083	10	saucepan	saucepan	NN
26209	1083	11	,	,	,
26209	1083	12	cover	cover	VB
26209	1083	13	with	with	IN
26209	1083	14	boiling	boiling	NN
26209	1083	15	water	water	NN
26209	1083	16	,	,	,
26209	1083	17	when	when	WRB
26209	1083	18	nearly	nearly	RB
26209	1083	19	done	do	VBN
26209	1083	20	add	add	VB
26209	1083	21	salt	salt	NN
26209	1083	22	.	.	.
26209	1084	1	Cook	cook	VB
26209	1084	2	until	until	IN
26209	1084	3	tender	tender	NN
26209	1084	4	,	,	,
26209	1084	5	drain	drain	VBP
26209	1084	6	well	well	RB
26209	1084	7	in	in	IN
26209	1084	8	a	a	DT
26209	1084	9	colander	colander	NN
26209	1084	10	.	.	.
26209	1085	1	Make	make	VB
26209	1085	2	a	a	DT
26209	1085	3	rich	rich	JJ
26209	1085	4	cream	cream	NN
26209	1085	5	sauce	sauce	NN
26209	1085	6	--	--	:
26209	1085	7	it	-PRON-	PRP
26209	1085	8	must	must	MD
26209	1085	9	be	be	VB
26209	1085	10	quite	quite	RB
26209	1085	11	thick	thick	JJ
26209	1085	12	,	,	,
26209	1085	13	as	as	IN
26209	1085	14	the	the	DT
26209	1085	15	cabbage	cabbage	NN
26209	1085	16	will	will	MD
26209	1085	17	thin	thin	VB
26209	1085	18	it	-PRON-	PRP
26209	1085	19	--	--	:
26209	1085	20	add	add	VB
26209	1085	21	a	a	DT
26209	1085	22	saltspoonful	saltspoonful	NN
26209	1085	23	of	of	IN
26209	1085	24	mace	mace	NN
26209	1085	25	,	,	,
26209	1085	26	then	then	RB
26209	1085	27	the	the	DT
26209	1085	28	cabbage	cabbage	NN
26209	1085	29	,	,	,
26209	1085	30	let	let	VB
26209	1085	31	it	-PRON-	PRP
26209	1085	32	come	come	VB
26209	1085	33	to	to	IN
26209	1085	34	a	a	DT
26209	1085	35	boil	boil	NN
26209	1085	36	and	and	CC
26209	1085	37	serve	serve	VB
26209	1085	38	.	.	.
26209	1086	1	SPRING	spring	NN
26209	1086	2	CABBAGE	cabbage	NN
26209	1086	3	WITH	with	IN
26209	1086	4	CREAM	CREAM	NNP
26209	1086	5	SAUCE	SAUCE	VBN
26209	1086	6	.	.	.
26209	1087	1	Boil	Boil	NNP
26209	1087	2	a	a	DT
26209	1087	3	young	young	JJ
26209	1087	4	cabbage	cabbage	NN
26209	1087	5	or	or	CC
26209	1087	6	part	part	NN
26209	1087	7	of	of	IN
26209	1087	8	one	one	CD
26209	1087	9	until	until	IN
26209	1087	10	perfectly	perfectly	RB
26209	1087	11	tender	tender	JJ
26209	1087	12	,	,	,
26209	1087	13	when	when	WRB
26209	1087	14	done	do	VBN
26209	1087	15	drain	drain	VB
26209	1087	16	all	all	PDT
26209	1087	17	the	the	DT
26209	1087	18	water	water	NN
26209	1087	19	from	from	IN
26209	1087	20	it	-PRON-	PRP
26209	1087	21	in	in	IN
26209	1087	22	a	a	DT
26209	1087	23	colander	colander	NN
26209	1087	24	,	,	,
26209	1087	25	place	place	NN
26209	1087	26	in	in	IN
26209	1087	27	a	a	DT
26209	1087	28	vegetable	vegetable	JJ
26209	1087	29	dish	dish	NN
26209	1087	30	and	and	CC
26209	1087	31	pour	pour	VB
26209	1087	32	over	over	IN
26209	1087	33	it	-PRON-	PRP
26209	1087	34	a	a	DT
26209	1087	35	rich	rich	JJ
26209	1087	36	cream	cream	NN
26209	1087	37	sauce	sauce	NN
26209	1087	38	.	.	.
26209	1088	1	SPRING	spring	NN
26209	1088	2	TURNIPS	turnip	NNS
26209	1088	3	IN	in	IN
26209	1088	4	CREAM	CREAM	NNP
26209	1088	5	SAUCE	SAUCE	VBN
26209	1088	6	.	.	.
26209	1089	1	Pare	pare	VB
26209	1089	2	and	and	CC
26209	1089	3	cut	cut	VBN
26209	1089	4	into	into	IN
26209	1089	5	dice	dice	NNS
26209	1089	6	some	some	DT
26209	1089	7	young	young	JJ
26209	1089	8	turnips	turnip	NNS
26209	1089	9	,	,	,
26209	1089	10	cook	cook	VB
26209	1089	11	them	-PRON-	PRP
26209	1089	12	tender	tender	VB
26209	1089	13	in	in	IN
26209	1089	14	as	as	RB
26209	1089	15	little	little	JJ
26209	1089	16	water	water	NN
26209	1089	17	as	as	IN
26209	1089	18	possible	possible	JJ
26209	1089	19	,	,	,
26209	1089	20	salt	salt	NN
26209	1089	21	when	when	WRB
26209	1089	22	nearly	nearly	RB
26209	1089	23	done	do	VBN
26209	1089	24	.	.	.
26209	1090	1	Have	have	VBP
26209	1090	2	ready	ready	JJ
26209	1090	3	a	a	DT
26209	1090	4	cream	cream	NN
26209	1090	5	sauce	sauce	NN
26209	1090	6	,	,	,
26209	1090	7	nicely	nicely	RB
26209	1090	8	seasoned	season	VBN
26209	1090	9	,	,	,
26209	1090	10	and	and	CC
26209	1090	11	after	after	IN
26209	1090	12	draining	drain	VBG
26209	1090	13	the	the	DT
26209	1090	14	turnips	turnip	NNS
26209	1090	15	put	put	VBD
26209	1090	16	them	-PRON-	PRP
26209	1090	17	into	into	IN
26209	1090	18	the	the	DT
26209	1090	19	sauce	sauce	NN
26209	1090	20	,	,	,
26209	1090	21	let	let	VB
26209	1090	22	them	-PRON-	PRP
26209	1090	23	come	come	VB
26209	1090	24	to	to	IN
26209	1090	25	the	the	DT
26209	1090	26	boiling	boiling	NN
26209	1090	27	point	point	NN
26209	1090	28	and	and	CC
26209	1090	29	remove	remove	VB
26209	1090	30	immediately	immediately	RB
26209	1090	31	from	from	IN
26209	1090	32	the	the	DT
26209	1090	33	fire	fire	NN
26209	1090	34	,	,	,
26209	1090	35	turn	turn	VB
26209	1090	36	them	-PRON-	PRP
26209	1090	37	into	into	IN
26209	1090	38	the	the	DT
26209	1090	39	serving	serve	VBG
26209	1090	40	dish	dish	NN
26209	1090	41	,	,	,
26209	1090	42	sprinkle	sprinkle	VB
26209	1090	43	a	a	DT
26209	1090	44	little	little	JJ
26209	1090	45	finely	finely	RB
26209	1090	46	chopped	chop	VBN
26209	1090	47	parsley	parsley	NN
26209	1090	48	over	over	IN
26209	1090	49	the	the	DT
26209	1090	50	top	top	NN
26209	1090	51	and	and	CC
26209	1090	52	serve	serve	VB
26209	1090	53	.	.	.
26209	1091	1	A	a	DT
26209	1091	2	tiny	tiny	JJ
26209	1091	3	grain	grain	NN
26209	1091	4	of	of	IN
26209	1091	5	mace	mace	NN
26209	1091	6	added	add	VBN
26209	1091	7	to	to	IN
26209	1091	8	the	the	DT
26209	1091	9	sauce	sauce	NN
26209	1091	10	is	be	VBZ
26209	1091	11	an	an	DT
26209	1091	12	improvement	improvement	NN
26209	1091	13	,	,	,
26209	1091	14	but	but	CC
26209	1091	15	it	-PRON-	PRP
26209	1091	16	must	must	MD
26209	1091	17	be	be	VB
26209	1091	18	used	use	VBN
26209	1091	19	with	with	IN
26209	1091	20	great	great	JJ
26209	1091	21	care	care	NN
26209	1091	22	.	.	.
26209	1092	1	WHITE	WHITE	NNP
26209	1092	2	BREAD	BREAD	NNP
26209	1092	3	BALLS	BALLS	NNP
26209	1092	4	.	.	.
26209	1093	1	Take	take	VB
26209	1093	2	four	four	CD
26209	1093	3	ounces	ounce	NNS
26209	1093	4	of	of	IN
26209	1093	5	bread	bread	NN
26209	1093	6	from	from	IN
26209	1093	7	which	which	WDT
26209	1093	8	the	the	DT
26209	1093	9	crust	crust	NN
26209	1093	10	has	have	VBZ
26209	1093	11	been	be	VBN
26209	1093	12	removed	remove	VBN
26209	1093	13	,	,	,
26209	1093	14	cut	cut	VB
26209	1093	15	it	-PRON-	PRP
26209	1093	16	into	into	IN
26209	1093	17	dice	dice	NN
26209	1093	18	.	.	.
26209	1094	1	Put	put	VB
26209	1094	2	half	half	PDT
26209	1094	3	a	a	DT
26209	1094	4	cup	cup	NN
26209	1094	5	of	of	IN
26209	1094	6	milk	milk	NN
26209	1094	7	in	in	IN
26209	1094	8	a	a	DT
26209	1094	9	saucepan	saucepan	NN
26209	1094	10	with	with	IN
26209	1094	11	two	two	CD
26209	1094	12	ounces	ounce	NNS
26209	1094	13	of	of	IN
26209	1094	14	butter	butter	NN
26209	1094	15	and	and	CC
26209	1094	16	a	a	DT
26209	1094	17	teaspoonful	teaspoonful	NN
26209	1094	18	of	of	IN
26209	1094	19	sugar	sugar	NN
26209	1094	20	,	,	,
26209	1094	21	let	let	VB
26209	1094	22	it	-PRON-	PRP
26209	1094	23	come	come	VB
26209	1094	24	to	to	IN
26209	1094	25	a	a	DT
26209	1094	26	boil	boil	NN
26209	1094	27	,	,	,
26209	1094	28	then	then	RB
26209	1094	29	stir	stir	VB
26209	1094	30	in	in	IN
26209	1094	31	the	the	DT
26209	1094	32	bread	bread	NN
26209	1094	33	and	and	CC
26209	1094	34	continue	continue	VB
26209	1094	35	stirring	stir	VBG
26209	1094	36	until	until	IN
26209	1094	37	it	-PRON-	PRP
26209	1094	38	no	no	RB
26209	1094	39	longer	long	RBR
26209	1094	40	cleaves	cleave	VBZ
26209	1094	41	to	to	IN
26209	1094	42	the	the	DT
26209	1094	43	pan	pan	NN
26209	1094	44	,	,	,
26209	1094	45	remove	remove	VB
26209	1094	46	from	from	IN
26209	1094	47	the	the	DT
26209	1094	48	fire	fire	NN
26209	1094	49	.	.	.
26209	1095	1	When	when	WRB
26209	1095	2	cool	cool	JJ
26209	1095	3	stir	stir	NN
26209	1095	4	into	into	IN
26209	1095	5	it	-PRON-	PRP
26209	1095	6	two	two	CD
26209	1095	7	eggs	egg	NNS
26209	1095	8	,	,	,
26209	1095	9	one	one	CD
26209	1095	10	at	at	IN
26209	1095	11	a	a	DT
26209	1095	12	time	time	NN
26209	1095	13	,	,	,
26209	1095	14	and	and	CC
26209	1095	15	a	a	DT
26209	1095	16	little	little	JJ
26209	1095	17	salt	salt	NN
26209	1095	18	.	.	.
26209	1096	1	Cook	cook	VB
26209	1096	2	in	in	IN
26209	1096	3	boiling	boiling	NN
26209	1096	4	water	water	NN
26209	1096	5	,	,	,
26209	1096	6	as	as	IN
26209	1096	7	described	describe	VBN
26209	1096	8	for	for	IN
26209	1096	9	other	other	JJ
26209	1096	10	balls	ball	NNS
26209	1096	11	,	,	,
26209	1096	12	and	and	CC
26209	1096	13	serve	serve	VB
26209	1096	14	in	in	IN
26209	1096	15	a	a	DT
26209	1096	16	cream	cream	NN
26209	1096	17	sauce	sauce	NN
26209	1096	18	as	as	IN
26209	1096	19	a	a	DT
26209	1096	20	vegetable	vegetable	NN
26209	1096	21	.	.	.
26209	1097	1	(	(	-LRB-
26209	1097	2	See	see	VB
26209	1097	3	spinach	spinach	NN
26209	1097	4	balls	ball	NNS
26209	1097	5	,	,	,
26209	1097	6	page	page	NN
26209	1097	7	74	74	CD
26209	1097	8	.	.	.
26209	1097	9	)	)	-RRB-
26209	1098	1	NOODLES	NOODLES	NNP
26209	1098	2	.	.	.
26209	1099	1	Beat	beat	VB
26209	1099	2	the	the	DT
26209	1099	3	yolks	yolk	NNS
26209	1099	4	of	of	IN
26209	1099	5	two	two	CD
26209	1099	6	eggs	egg	NNS
26209	1099	7	with	with	IN
26209	1099	8	a	a	DT
26209	1099	9	little	little	JJ
26209	1099	10	salt	salt	NN
26209	1099	11	and	and	CC
26209	1099	12	one	one	CD
26209	1099	13	tablespoonful	tablespoonful	NN
26209	1099	14	of	of	IN
26209	1099	15	cold	cold	JJ
26209	1099	16	water	water	NN
26209	1099	17	and	and	CC
26209	1099	18	stir	stir	VB
26209	1099	19	in	in	IN
26209	1099	20	enough	enough	JJ
26209	1099	21	flour	flour	NN
26209	1099	22	to	to	TO
26209	1099	23	make	make	VB
26209	1099	24	a	a	DT
26209	1099	25	very	very	RB
26209	1099	26	stiff	stiff	JJ
26209	1099	27	dough	dough	NN
26209	1099	28	.	.	.
26209	1100	1	Roll	roll	VB
26209	1100	2	out	out	RP
26209	1100	3	as	as	RB
26209	1100	4	thin	thin	JJ
26209	1100	5	as	as	IN
26209	1100	6	paper	paper	NN
26209	1100	7	and	and	CC
26209	1100	8	then	then	RB
26209	1100	9	roll	roll	VB
26209	1100	10	it	-PRON-	PRP
26209	1100	11	up	up	RP
26209	1100	12	;	;	:
26209	1100	13	let	let	VB
26209	1100	14	it	-PRON-	PRP
26209	1100	15	stand	stand	VB
26209	1100	16	for	for	IN
26209	1100	17	an	an	DT
26209	1100	18	hour	hour	NN
26209	1100	19	,	,	,
26209	1100	20	and	and	CC
26209	1100	21	then	then	RB
26209	1100	22	cut	cut	VB
26209	1100	23	fine	fine	RB
26209	1100	24	with	with	IN
26209	1100	25	a	a	DT
26209	1100	26	sharp	sharp	JJ
26209	1100	27	knife	knife	NN
26209	1100	28	.	.	.
26209	1101	1	These	these	DT
26209	1101	2	will	will	MD
26209	1101	3	keep	keep	VB
26209	1101	4	any	any	DT
26209	1101	5	length	length	NN
26209	1101	6	of	of	IN
26209	1101	7	time	time	NN
26209	1101	8	,	,	,
26209	1101	9	and	and	CC
26209	1101	10	can	can	MD
26209	1101	11	be	be	VB
26209	1101	12	used	use	VBN
26209	1101	13	in	in	IN
26209	1101	14	soups	soup	NNS
26209	1101	15	,	,	,
26209	1101	16	as	as	IN
26209	1101	17	a	a	DT
26209	1101	18	vegetable	vegetable	NN
26209	1101	19	or	or	CC
26209	1101	20	in	in	IN
26209	1101	21	a	a	DT
26209	1101	22	pudding	pudding	NN
26209	1101	23	.	.	.
26209	1102	1	NOODLES	NOODLES	NNP
26209	1102	2	À	À	NNP
26209	1102	3	LA	LA	NNP
26209	1102	4	FERRARI	FERRARI	NNP
26209	1102	5	.	.	.
26209	1103	1	Prepare	prepare	VB
26209	1103	2	the	the	DT
26209	1103	3	noodles	noodle	NNS
26209	1103	4	as	as	IN
26209	1103	5	above	above	RB
26209	1103	6	,	,	,
26209	1103	7	and	and	CC
26209	1103	8	cook	cook	VB
26209	1103	9	in	in	IN
26209	1103	10	boiling	boil	VBG
26209	1103	11	salted	salt	VBN
26209	1103	12	-	-	HYPH
26209	1103	13	water	water	NN
26209	1103	14	from	from	IN
26209	1103	15	twenty	twenty	CD
26209	1103	16	to	to	TO
26209	1103	17	twenty	twenty	CD
26209	1103	18	-	-	HYPH
26209	1103	19	five	five	CD
26209	1103	20	minutes	minute	NNS
26209	1103	21	.	.	.
26209	1104	1	Drain	drain	VB
26209	1104	2	well	well	RB
26209	1104	3	.	.	.
26209	1105	1	Have	have	VBP
26209	1105	2	ready	ready	JJ
26209	1105	3	a	a	DT
26209	1105	4	tomato	tomato	NN
26209	1105	5	sauce	sauce	NN
26209	1105	6	,	,	,
26209	1105	7	stir	stir	VB
26209	1105	8	the	the	DT
26209	1105	9	noodles	noodle	NNS
26209	1105	10	into	into	IN
26209	1105	11	it	-PRON-	PRP
26209	1105	12	,	,	,
26209	1105	13	turn	turn	VB
26209	1105	14	into	into	IN
26209	1105	15	a	a	DT
26209	1105	16	baking	baking	NN
26209	1105	17	dish	dish	NN
26209	1105	18	,	,	,
26209	1105	19	sprinkle	sprinkle	VBP
26209	1105	20	well	well	RB
26209	1105	21	with	with	IN
26209	1105	22	grated	grate	VBN
26209	1105	23	Parmesan	Parmesan	NNP
26209	1105	24	cheese	cheese	NN
26209	1105	25	and	and	CC
26209	1105	26	brown	brown	NN
26209	1105	27	in	in	IN
26209	1105	28	a	a	DT
26209	1105	29	quick	quick	JJ
26209	1105	30	oven	oven	NN
26209	1105	31	.	.	.
26209	1106	1	GNOCCHI	GNOCCHI	NNP
26209	1106	2	À	À	NNP
26209	1106	3	LA	LA	NNP
26209	1106	4	ROMAINE	ROMAINE	NNP
26209	1106	5	.	.	.
26209	1107	1	Put	put	VB
26209	1107	2	two	two	CD
26209	1107	3	ounces	ounce	NNS
26209	1107	4	of	of	IN
26209	1107	5	butter	butter	NN
26209	1107	6	in	in	IN
26209	1107	7	a	a	DT
26209	1107	8	saucepan	saucepan	NN
26209	1107	9	over	over	IN
26209	1107	10	the	the	DT
26209	1107	11	fire	fire	NN
26209	1107	12	with	with	IN
26209	1107	13	two	two	CD
26209	1107	14	tablespoonfuls	tablespoonful	NNS
26209	1107	15	of	of	IN
26209	1107	16	milk	milk	NN
26209	1107	17	.	.	.
26209	1108	1	When	when	WRB
26209	1108	2	this	this	DT
26209	1108	3	comes	come	VBZ
26209	1108	4	to	to	IN
26209	1108	5	a	a	DT
26209	1108	6	boil	boil	NN
26209	1108	7	stir	stir	NN
26209	1108	8	in	in	IN
26209	1108	9	four	four	CD
26209	1108	10	ounces	ounce	NNS
26209	1108	11	of	of	IN
26209	1108	12	flour	flour	NN
26209	1108	13	;	;	:
26209	1108	14	then	then	RB
26209	1108	15	add	add	VB
26209	1108	16	a	a	DT
26209	1108	17	cup	cup	NN
26209	1108	18	of	of	IN
26209	1108	19	milk	milk	NN
26209	1108	20	,	,	,
26209	1108	21	let	let	VB
26209	1108	22	it	-PRON-	PRP
26209	1108	23	cook	cook	VB
26209	1108	24	,	,	,
26209	1108	25	stirring	stir	VBG
26209	1108	26	all	all	PDT
26209	1108	27	the	the	DT
26209	1108	28	time	time	NN
26209	1108	29	until	until	IN
26209	1108	30	it	-PRON-	PRP
26209	1108	31	no	no	RB
26209	1108	32	longer	long	RBR
26209	1108	33	adheres	adhere	VBZ
26209	1108	34	to	to	IN
26209	1108	35	the	the	DT
26209	1108	36	pan	pan	NN
26209	1108	37	,	,	,
26209	1108	38	remove	remove	VB
26209	1108	39	from	from	IN
26209	1108	40	the	the	DT
26209	1108	41	fire	fire	NN
26209	1108	42	,	,	,
26209	1108	43	let	let	VB
26209	1108	44	it	-PRON-	PRP
26209	1108	45	cool	cool	VB
26209	1108	46	and	and	CC
26209	1108	47	then	then	RB
26209	1108	48	beat	beat	VBD
26209	1108	49	in	in	IN
26209	1108	50	three	three	CD
26209	1108	51	eggs	egg	NNS
26209	1108	52	,	,	,
26209	1108	53	one	one	CD
26209	1108	54	at	at	IN
26209	1108	55	a	a	DT
26209	1108	56	time	time	NN
26209	1108	57	,	,	,
26209	1108	58	two	two	CD
26209	1108	59	heaping	heap	VBG
26209	1108	60	tablespoonfuls	tablespoonful	NNS
26209	1108	61	of	of	IN
26209	1108	62	grated	grate	VBN
26209	1108	63	Parmesan	Parmesan	NNP
26209	1108	64	cheese	cheese	NN
26209	1108	65	,	,	,
26209	1108	66	a	a	DT
26209	1108	67	saltspoonful	saltspoonful	NN
26209	1108	68	of	of	IN
26209	1108	69	mace	mace	NN
26209	1108	70	and	and	CC
26209	1108	71	a	a	DT
26209	1108	72	dash	dash	NN
26209	1108	73	of	of	IN
26209	1108	74	salt	salt	NN
26209	1108	75	.	.	.
26209	1109	1	Set	set	VB
26209	1109	2	it	-PRON-	PRP
26209	1109	3	away	away	RB
26209	1109	4	to	to	TO
26209	1109	5	get	get	VB
26209	1109	6	cold	cold	JJ
26209	1109	7	,	,	,
26209	1109	8	make	make	VB
26209	1109	9	it	-PRON-	PRP
26209	1109	10	into	into	IN
26209	1109	11	small	small	JJ
26209	1109	12	balls	ball	NNS
26209	1109	13	.	.	.
26209	1110	1	Have	have	VBP
26209	1110	2	a	a	DT
26209	1110	3	large	large	JJ
26209	1110	4	saucepan	saucepan	NN
26209	1110	5	of	of	IN
26209	1110	6	boiling	boiling	NN
26209	1110	7	,	,	,
26209	1110	8	salted	salt	VBD
26209	1110	9	water	water	NN
26209	1110	10	on	on	IN
26209	1110	11	the	the	DT
26209	1110	12	stove	stove	NN
26209	1110	13	,	,	,
26209	1110	14	drop	drop	VB
26209	1110	15	the	the	DT
26209	1110	16	balls	ball	NNS
26209	1110	17	into	into	IN
26209	1110	18	it	-PRON-	PRP
26209	1110	19	and	and	CC
26209	1110	20	let	let	VB
26209	1110	21	them	-PRON-	PRP
26209	1110	22	boil	boil	VB
26209	1110	23	five	five	CD
26209	1110	24	minutes	minute	NNS
26209	1110	25	,	,	,
26209	1110	26	take	take	VB
26209	1110	27	them	-PRON-	PRP
26209	1110	28	out	out	RP
26209	1110	29	with	with	IN
26209	1110	30	a	a	DT
26209	1110	31	skimmer	skimmer	NN
26209	1110	32	and	and	CC
26209	1110	33	drain	drain	VB
26209	1110	34	well	well	RB
26209	1110	35	.	.	.
26209	1111	1	Have	have	VBP
26209	1111	2	ready	ready	JJ
26209	1111	3	a	a	DT
26209	1111	4	cream	cream	NN
26209	1111	5	sauce	sauce	NN
26209	1111	6	,	,	,
26209	1111	7	put	put	VBD
26209	1111	8	the	the	DT
26209	1111	9	balls	ball	NNS
26209	1111	10	in	in	IN
26209	1111	11	this	this	DT
26209	1111	12	,	,	,
26209	1111	13	and	and	CC
26209	1111	14	when	when	WRB
26209	1111	15	they	-PRON-	PRP
26209	1111	16	are	be	VBP
26209	1111	17	hot	hot	JJ
26209	1111	18	turn	turn	NN
26209	1111	19	into	into	IN
26209	1111	20	a	a	DT
26209	1111	21	baking	baking	NN
26209	1111	22	dish	dish	NN
26209	1111	23	,	,	,
26209	1111	24	sprinkle	sprinkle	VB
26209	1111	25	with	with	IN
26209	1111	26	Parmesan	Parmesan	NNP
26209	1111	27	cheese	cheese	NN
26209	1111	28	and	and	CC
26209	1111	29	bake	bake	NN
26209	1111	30	until	until	IN
26209	1111	31	brown	brown	NNP
26209	1111	32	in	in	IN
26209	1111	33	a	a	DT
26209	1111	34	quick	quick	JJ
26209	1111	35	oven	oven	NN
26209	1111	36	.	.	.
26209	1112	1	Salads	salad	NNS
26209	1112	2	.	.	.
26209	1113	1	MAYONNAISE	MAYONNAISE	NNP
26209	1113	2	DRESSING	DRESSING	NNP
26209	1113	3	.	.	.
26209	1114	1	One	one	CD
26209	1114	2	-	-	HYPH
26209	1114	3	half	half	NN
26209	1114	4	teaspoonful	teaspoonful	JJ
26209	1114	5	of	of	IN
26209	1114	6	mustard	mustard	NN
26209	1114	7	,	,	,
26209	1114	8	one	one	CD
26209	1114	9	-	-	HYPH
26209	1114	10	half	half	NN
26209	1114	11	teaspoonful	teaspoonful	JJ
26209	1114	12	of	of	IN
26209	1114	13	sugar	sugar	NN
26209	1114	14	,	,	,
26209	1114	15	one	one	CD
26209	1114	16	teaspoonful	teaspoonful	NN
26209	1114	17	of	of	IN
26209	1114	18	salt	salt	NN
26209	1114	19	and	and	CC
26209	1114	20	a	a	DT
26209	1114	21	dash	dash	NN
26209	1114	22	of	of	IN
26209	1114	23	cayenne	cayenne	NN
26209	1114	24	pepper	pepper	NN
26209	1114	25	;	;	:
26209	1114	26	then	then	RB
26209	1114	27	add	add	VB
26209	1114	28	two	two	CD
26209	1114	29	raw	raw	JJ
26209	1114	30	egg	egg	NN
26209	1114	31	yolks	yolk	NNS
26209	1114	32	,	,	,
26209	1114	33	beat	beat	VBD
26209	1114	34	well	well	RB
26209	1114	35	and	and	CC
26209	1114	36	stir	stir	VB
26209	1114	37	in	in	IN
26209	1114	38	a	a	DT
26209	1114	39	teaspoonful	teaspoonful	JJ
26209	1114	40	of	of	IN
26209	1114	41	strong	strong	JJ
26209	1114	42	vinegar	vinegar	NN
26209	1114	43	;	;	:
26209	1114	44	add	add	VB
26209	1114	45	very	very	RB
26209	1114	46	carefully	carefully	RB
26209	1114	47	,	,	,
26209	1114	48	drop	drop	VB
26209	1114	49	by	by	IN
26209	1114	50	drop	drop	NN
26209	1114	51	,	,	,
26209	1114	52	a	a	DT
26209	1114	53	scant	scant	JJ
26209	1114	54	three	three	CD
26209	1114	55	-	-	HYPH
26209	1114	56	quarters	quarter	NNS
26209	1114	57	of	of	IN
26209	1114	58	a	a	DT
26209	1114	59	cup	cup	NN
26209	1114	60	of	of	IN
26209	1114	61	best	good	JJS
26209	1114	62	olive	olive	NN
26209	1114	63	oil	oil	NN
26209	1114	64	,	,	,
26209	1114	65	and	and	CC
26209	1114	66	as	as	IN
26209	1114	67	it	-PRON-	PRP
26209	1114	68	thickens	thicken	VBZ
26209	1114	69	half	half	PDT
26209	1114	70	a	a	DT
26209	1114	71	teaspoonful	teaspoonful	NN
26209	1114	72	of	of	IN
26209	1114	73	vinegar	vinegar	NN
26209	1114	74	.	.	.
26209	1115	1	This	this	DT
26209	1115	2	recipe	recipe	NN
26209	1115	3	never	never	RB
26209	1115	4	fails	fail	VBZ
26209	1115	5	,	,	,
26209	1115	6	if	if	IN
26209	1115	7	the	the	DT
26209	1115	8	directions	direction	NNS
26209	1115	9	are	be	VBP
26209	1115	10	carefully	carefully	RB
26209	1115	11	followed	follow	VBN
26209	1115	12	.	.	.
26209	1116	1	The	the	DT
26209	1116	2	eggs	egg	NNS
26209	1116	3	and	and	CC
26209	1116	4	oil	oil	NN
26209	1116	5	should	should	MD
26209	1116	6	be	be	VB
26209	1116	7	kept	keep	VBN
26209	1116	8	in	in	IN
26209	1116	9	the	the	DT
26209	1116	10	refrigerator	refrigerator	NN
26209	1116	11	and	and	CC
26209	1116	12	be	be	VB
26209	1116	13	ice	ice	NN
26209	1116	14	cold	cold	JJ
26209	1116	15	.	.	.
26209	1117	1	Lemon	lemon	NN
26209	1117	2	juice	juice	NN
26209	1117	3	may	may	MD
26209	1117	4	be	be	VB
26209	1117	5	used	use	VBN
26209	1117	6	,	,	,
26209	1117	7	instead	instead	RB
26209	1117	8	of	of	IN
26209	1117	9	vinegar	vinegar	NN
26209	1117	10	,	,	,
26209	1117	11	if	if	IN
26209	1117	12	preferred	prefer	VBN
26209	1117	13	.	.	.
26209	1118	1	CREAM	cream	NN
26209	1118	2	SALAD	salad	NN
26209	1118	3	DRESSING	dressing	NN
26209	1118	4	.	.	.
26209	1119	1	One	one	CD
26209	1119	2	-	-	HYPH
26209	1119	3	quarter	quarter	NN
26209	1119	4	of	of	IN
26209	1119	5	a	a	DT
26209	1119	6	cup	cup	NN
26209	1119	7	of	of	IN
26209	1119	8	strong	strong	JJ
26209	1119	9	cider	cider	NN
26209	1119	10	vinegar	vinegar	NN
26209	1119	11	,	,	,
26209	1119	12	one	one	CD
26209	1119	13	cup	cup	NN
26209	1119	14	and	and	CC
26209	1119	15	a	a	DT
26209	1119	16	quarter	quarter	NN
26209	1119	17	of	of	IN
26209	1119	18	water	water	NN
26209	1119	19	,	,	,
26209	1119	20	one	one	CD
26209	1119	21	-	-	HYPH
26209	1119	22	half	half	NN
26209	1119	23	cup	cup	NN
26209	1119	24	of	of	IN
26209	1119	25	butter	butter	NN
26209	1119	26	,	,	,
26209	1119	27	one	one	CD
26209	1119	28	teaspoonful	teaspoonful	NN
26209	1119	29	of	of	IN
26209	1119	30	mustard	mustard	NN
26209	1119	31	,	,	,
26209	1119	32	one	one	CD
26209	1119	33	teaspoonful	teaspoonful	NN
26209	1119	34	of	of	IN
26209	1119	35	salt	salt	NN
26209	1119	36	,	,	,
26209	1119	37	one	one	CD
26209	1119	38	tablespoonful	tablespoonful	JJ
26209	1119	39	,	,	,
26209	1119	40	slightly	slightly	RB
26209	1119	41	heaping	heap	VBG
26209	1119	42	,	,	,
26209	1119	43	of	of	IN
26209	1119	44	corn	corn	NN
26209	1119	45	starch	starch	NN
26209	1119	46	,	,	,
26209	1119	47	one	one	CD
26209	1119	48	teaspoonful	teaspoonful	NN
26209	1119	49	of	of	IN
26209	1119	50	sugar	sugar	NN
26209	1119	51	,	,	,
26209	1119	52	a	a	DT
26209	1119	53	dash	dash	NN
26209	1119	54	of	of	IN
26209	1119	55	cayenne	cayenne	NN
26209	1119	56	pepper	pepper	NN
26209	1119	57	and	and	CC
26209	1119	58	the	the	DT
26209	1119	59	yolks	yolk	NNS
26209	1119	60	of	of	IN
26209	1119	61	four	four	CD
26209	1119	62	eggs	egg	NNS
26209	1119	63	.	.	.
26209	1120	1	Put	put	VB
26209	1120	2	the	the	DT
26209	1120	3	vinegar	vinegar	NN
26209	1120	4	and	and	CC
26209	1120	5	water	water	NN
26209	1120	6	in	in	IN
26209	1120	7	a	a	DT
26209	1120	8	saucepan	saucepan	NN
26209	1120	9	and	and	CC
26209	1120	10	when	when	WRB
26209	1120	11	it	-PRON-	PRP
26209	1120	12	boils	boil	VBZ
26209	1120	13	add	add	VB
26209	1120	14	the	the	DT
26209	1120	15	butter	butter	NN
26209	1120	16	.	.	.
26209	1121	1	Beat	beat	VB
26209	1121	2	the	the	DT
26209	1121	3	yolks	yolk	NNS
26209	1121	4	of	of	IN
26209	1121	5	eggs	egg	NNS
26209	1121	6	and	and	CC
26209	1121	7	the	the	DT
26209	1121	8	other	other	JJ
26209	1121	9	ingredients	ingredient	NNS
26209	1121	10	together	together	RB
26209	1121	11	with	with	IN
26209	1121	12	an	an	DT
26209	1121	13	egg	egg	NN
26209	1121	14	-	-	HYPH
26209	1121	15	beater	beater	NN
26209	1121	16	,	,	,
26209	1121	17	making	make	VBG
26209	1121	18	it	-PRON-	PRP
26209	1121	19	quite	quite	RB
26209	1121	20	foamy	foamy	JJ
26209	1121	21	and	and	CC
26209	1121	22	light	light	JJ
26209	1121	23	;	;	:
26209	1121	24	pour	pour	VB
26209	1121	25	the	the	DT
26209	1121	26	boiling	boil	VBG
26209	1121	27	vinegar	vinegar	NN
26209	1121	28	and	and	CC
26209	1121	29	water	water	NN
26209	1121	30	upon	upon	IN
26209	1121	31	this	this	DT
26209	1121	32	mixture	mixture	NN
26209	1121	33	,	,	,
26209	1121	34	which	which	WDT
26209	1121	35	will	will	MD
26209	1121	36	partially	partially	RB
26209	1121	37	thicken	thicken	VB
26209	1121	38	.	.	.
26209	1122	1	The	the	DT
26209	1122	2	bowl	bowl	NN
26209	1122	3	in	in	IN
26209	1122	4	which	which	WDT
26209	1122	5	it	-PRON-	PRP
26209	1122	6	is	be	VBZ
26209	1122	7	mixed	mixed	JJ
26209	1122	8	should	should	MD
26209	1122	9	be	be	VB
26209	1122	10	placed	place	VBN
26209	1122	11	in	in	IN
26209	1122	12	a	a	DT
26209	1122	13	pan	pan	NN
26209	1122	14	of	of	IN
26209	1122	15	hot	hot	JJ
26209	1122	16	water	water	NN
26209	1122	17	on	on	IN
26209	1122	18	the	the	DT
26209	1122	19	stove	stove	NN
26209	1122	20	,	,	,
26209	1122	21	beating	beat	VBG
26209	1122	22	it	-PRON-	PRP
26209	1122	23	all	all	PDT
26209	1122	24	the	the	DT
26209	1122	25	time	time	NN
26209	1122	26	with	with	IN
26209	1122	27	the	the	DT
26209	1122	28	egg	egg	NN
26209	1122	29	-	-	HYPH
26209	1122	30	beater	beater	NN
26209	1122	31	.	.	.
26209	1123	1	Just	just	RB
26209	1123	2	before	before	IN
26209	1123	3	it	-PRON-	PRP
26209	1123	4	reaches	reach	VBZ
26209	1123	5	the	the	DT
26209	1123	6	boiling	boiling	NN
26209	1123	7	point	point	NN
26209	1123	8	remove	remove	VB
26209	1123	9	and	and	CC
26209	1123	10	turn	turn	VB
26209	1123	11	it	-PRON-	PRP
26209	1123	12	out	out	RP
26209	1123	13	into	into	IN
26209	1123	14	a	a	DT
26209	1123	15	cold	cold	JJ
26209	1123	16	bowl	bowl	NN
26209	1123	17	,	,	,
26209	1123	18	beating	beat	VBG
26209	1123	19	hard	hard	RB
26209	1123	20	for	for	IN
26209	1123	21	a	a	DT
26209	1123	22	few	few	JJ
26209	1123	23	minutes	minute	NNS
26209	1123	24	.	.	.
26209	1124	1	When	when	WRB
26209	1124	2	perfectly	perfectly	RB
26209	1124	3	cold	cold	JJ
26209	1124	4	pour	pour	VBP
26209	1124	5	it	-PRON-	PRP
26209	1124	6	into	into	IN
26209	1124	7	a	a	DT
26209	1124	8	glass	glass	NN
26209	1124	9	jar	jar	NN
26209	1124	10	,	,	,
26209	1124	11	fasten	fasten	RB
26209	1124	12	down	down	IN
26209	1124	13	the	the	DT
26209	1124	14	top	top	NN
26209	1124	15	and	and	CC
26209	1124	16	keep	keep	VB
26209	1124	17	in	in	IN
26209	1124	18	refrigerator	refrigerator	NN
26209	1124	19	.	.	.
26209	1125	1	FRENCH	FRENCH	NNP
26209	1125	2	DRESSING	DRESSING	NNP
26209	1125	3	.	.	.
26209	1126	1	One	one	CD
26209	1126	2	tablespoonful	tablespoonful	NN
26209	1126	3	of	of	IN
26209	1126	4	vinegar	vinegar	NN
26209	1126	5	,	,	,
26209	1126	6	three	three	CD
26209	1126	7	tablespoonfuls	tablespoonful	NNS
26209	1126	8	of	of	IN
26209	1126	9	olive	olive	NN
26209	1126	10	oil	oil	NN
26209	1126	11	,	,	,
26209	1126	12	a	a	DT
26209	1126	13	saltspoonful	saltspoonful	NN
26209	1126	14	of	of	IN
26209	1126	15	salt	salt	NN
26209	1126	16	and	and	CC
26209	1126	17	one	one	CD
26209	1126	18	of	of	IN
26209	1126	19	white	white	JJ
26209	1126	20	pepper	pepper	NN
26209	1126	21	,	,	,
26209	1126	22	and	and	CC
26209	1126	23	a	a	DT
26209	1126	24	few	few	JJ
26209	1126	25	drops	drop	NNS
26209	1126	26	of	of	IN
26209	1126	27	any	any	DT
26209	1126	28	good	good	JJ
26209	1126	29	sauce	sauce	NN
26209	1126	30	.	.	.
26209	1127	1	Lettuce	lettuce	NN
26209	1127	2	should	should	MD
26209	1127	3	be	be	VB
26209	1127	4	well	well	RB
26209	1127	5	washed	wash	VBN
26209	1127	6	in	in	IN
26209	1127	7	very	very	RB
26209	1127	8	cold	cold	JJ
26209	1127	9	water	water	NN
26209	1127	10	,	,	,
26209	1127	11	leaf	leaf	NN
26209	1127	12	by	by	IN
26209	1127	13	leaf	leaf	NN
26209	1127	14	,	,	,
26209	1127	15	and	and	CC
26209	1127	16	drained	drain	VBN
26209	1127	17	in	in	IN
26209	1127	18	a	a	DT
26209	1127	19	basket	basket	NN
26209	1127	20	,	,	,
26209	1127	21	which	which	WDT
26209	1127	22	comes	come	VBZ
26209	1127	23	for	for	IN
26209	1127	24	the	the	DT
26209	1127	25	purpose	purpose	NN
26209	1127	26	,	,	,
26209	1127	27	then	then	RB
26209	1127	28	placed	place	VBN
26209	1127	29	on	on	IN
26209	1127	30	the	the	DT
26209	1127	31	ice	ice	NN
26209	1127	32	,	,	,
26209	1127	33	and	and	CC
26209	1127	34	at	at	IN
26209	1127	35	serving	serve	VBG
26209	1127	36	time	time	NN
26209	1127	37	put	put	VBN
26209	1127	38	into	into	IN
26209	1127	39	the	the	DT
26209	1127	40	salad	salad	NN
26209	1127	41	bowl	bowl	NN
26209	1127	42	.	.	.
26209	1128	1	Lettuce	lettuce	NN
26209	1128	2	should	should	MD
26209	1128	3	never	never	RB
26209	1128	4	be	be	VB
26209	1128	5	cut	cut	VBN
26209	1128	6	with	with	IN
26209	1128	7	a	a	DT
26209	1128	8	knife	knife	NN
26209	1128	9	,	,	,
26209	1128	10	but	but	CC
26209	1128	11	torn	tear	VBN
26209	1128	12	with	with	IN
26209	1128	13	a	a	DT
26209	1128	14	fork	fork	NN
26209	1128	15	and	and	CC
26209	1128	16	spoon	spoon	NN
26209	1128	17	,	,	,
26209	1128	18	and	and	CC
26209	1128	19	it	-PRON-	PRP
26209	1128	20	should	should	MD
26209	1128	21	not	not	RB
26209	1128	22	be	be	VB
26209	1128	23	allowed	allow	VBN
26209	1128	24	to	to	TO
26209	1128	25	stand	stand	VB
26209	1128	26	after	after	IN
26209	1128	27	the	the	DT
26209	1128	28	dressing	dressing	NN
26209	1128	29	is	be	VBZ
26209	1128	30	poured	pour	VBN
26209	1128	31	over	over	IN
26209	1128	32	it	-PRON-	PRP
26209	1128	33	.	.	.
26209	1129	1	TOMATO	TOMATO	NNP
26209	1129	2	ICE	ice	NN
26209	1129	3	SALAD	salad	NN
26209	1129	4	.	.	.
26209	1130	1	Put	put	VB
26209	1130	2	a	a	DT
26209	1130	3	quart	quart	NN
26209	1130	4	can	can	MD
26209	1130	5	of	of	IN
26209	1130	6	tomatoes	tomato	NNS
26209	1130	7	in	in	IN
26209	1130	8	a	a	DT
26209	1130	9	saucepan	saucepan	NN
26209	1130	10	over	over	IN
26209	1130	11	the	the	DT
26209	1130	12	fire	fire	NN
26209	1130	13	with	with	IN
26209	1130	14	half	half	PDT
26209	1130	15	an	an	DT
26209	1130	16	onion	onion	NN
26209	1130	17	,	,	,
26209	1130	18	a	a	DT
26209	1130	19	slice	slice	NN
26209	1130	20	of	of	IN
26209	1130	21	green	green	JJ
26209	1130	22	pepper	pepper	NN
26209	1130	23	,	,	,
26209	1130	24	if	if	IN
26209	1130	25	convenient	convenient	JJ
26209	1130	26	,	,	,
26209	1130	27	three	three	CD
26209	1130	28	cloves	clove	NNS
26209	1130	29	,	,	,
26209	1130	30	two	two	CD
26209	1130	31	bay	bay	NN
26209	1130	32	leaves	leave	NNS
26209	1130	33	,	,	,
26209	1130	34	a	a	DT
26209	1130	35	sprig	sprig	NN
26209	1130	36	of	of	IN
26209	1130	37	parsley	parsley	NNP
26209	1130	38	,	,	,
26209	1130	39	a	a	DT
26209	1130	40	teaspoonful	teaspoonful	NN
26209	1130	41	of	of	IN
26209	1130	42	sugar	sugar	NN
26209	1130	43	,	,	,
26209	1130	44	and	and	CC
26209	1130	45	pepper	pepper	NN
26209	1130	46	and	and	CC
26209	1130	47	salt	salt	NN
26209	1130	48	to	to	IN
26209	1130	49	taste	taste	NN
26209	1130	50	.	.	.
26209	1131	1	Cook	cook	VB
26209	1131	2	until	until	IN
26209	1131	3	the	the	DT
26209	1131	4	onion	onion	NN
26209	1131	5	is	be	VBZ
26209	1131	6	tender	tender	JJ
26209	1131	7	--	--	:
26209	1131	8	about	about	RB
26209	1131	9	ten	ten	CD
26209	1131	10	minutes	minute	NNS
26209	1131	11	--	--	:
26209	1131	12	remove	remove	VB
26209	1131	13	from	from	IN
26209	1131	14	the	the	DT
26209	1131	15	fire	fire	NN
26209	1131	16	,	,	,
26209	1131	17	press	press	VB
26209	1131	18	through	through	IN
26209	1131	19	a	a	DT
26209	1131	20	sieve	sieve	NN
26209	1131	21	fine	fine	JJ
26209	1131	22	enough	enough	RB
26209	1131	23	to	to	TO
26209	1131	24	retain	retain	VB
26209	1131	25	the	the	DT
26209	1131	26	seeds	seed	NNS
26209	1131	27	.	.	.
26209	1132	1	When	when	WRB
26209	1132	2	cold	cold	JJ
26209	1132	3	freeze	freeze	NN
26209	1132	4	as	as	IN
26209	1132	5	water	water	NN
26209	1132	6	-	-	HYPH
26209	1132	7	ice	ice	NN
26209	1132	8	and	and	CC
26209	1132	9	mould	mould	NN
26209	1132	10	--	--	:
26209	1132	11	a	a	DT
26209	1132	12	melon	melon	NN
26209	1132	13	mould	mould	NN
26209	1132	14	is	be	VBZ
26209	1132	15	very	very	RB
26209	1132	16	pretty	pretty	JJ
26209	1132	17	for	for	IN
26209	1132	18	it	-PRON-	PRP
26209	1132	19	--	--	:
26209	1132	20	pack	pack	NN
26209	1132	21	in	in	IN
26209	1132	22	salt	salt	NN
26209	1132	23	and	and	CC
26209	1132	24	ice	ice	NN
26209	1132	25	in	in	IN
26209	1132	26	the	the	DT
26209	1132	27	usual	usual	JJ
26209	1132	28	way	way	NN
26209	1132	29	;	;	:
26209	1132	30	turn	turn	VB
26209	1132	31	it	-PRON-	PRP
26209	1132	32	out	out	RP
26209	1132	33	in	in	IN
26209	1132	34	a	a	DT
26209	1132	35	nest	nest	NN
26209	1132	36	of	of	IN
26209	1132	37	crisp	crisp	JJ
26209	1132	38	young	young	JJ
26209	1132	39	lettuce	lettuce	NN
26209	1132	40	and	and	CC
26209	1132	41	serve	serve	VB
26209	1132	42	with	with	IN
26209	1132	43	a	a	DT
26209	1132	44	mayonnaise	mayonnaise	NN
26209	1132	45	dressing	dress	VBG
26209	1132	46	in	in	IN
26209	1132	47	a	a	DT
26209	1132	48	sauceboat	sauceboat	NN
26209	1132	49	.	.	.
26209	1133	1	[	[	-LRB-
26209	1133	2	2]TOMATO	2]tomato	CD
26209	1133	3	JELLY	JELLY	NNP
26209	1133	4	.	.	.
26209	1134	1	One	one	PRP
26209	1134	2	can	can	MD
26209	1134	3	of	of	IN
26209	1134	4	tomatoes	tomato	NNS
26209	1134	5	put	put	VBN
26209	1134	6	on	on	RP
26209	1134	7	to	to	TO
26209	1134	8	heat	heat	VB
26209	1134	9	in	in	IN
26209	1134	10	a	a	DT
26209	1134	11	granite	granite	NN
26209	1134	12	or	or	CC
26209	1134	13	porcelain	porcelain	NN
26209	1134	14	-	-	HYPH
26209	1134	15	lined	line	VBN
26209	1134	16	saucepan	saucepan	NN
26209	1134	17	with	with	IN
26209	1134	18	a	a	DT
26209	1134	19	large	large	JJ
26209	1134	20	slice	slice	NN
26209	1134	21	of	of	IN
26209	1134	22	onion	onion	NN
26209	1134	23	,	,	,
26209	1134	24	one	one	CD
26209	1134	25	clove	clove	NN
26209	1134	26	,	,	,
26209	1134	27	two	two	CD
26209	1134	28	bay	bay	NN
26209	1134	29	leaves	leave	NNS
26209	1134	30	,	,	,
26209	1134	31	a	a	DT
26209	1134	32	teaspoonful	teaspoonful	NN
26209	1134	33	of	of	IN
26209	1134	34	chopped	chop	VBN
26209	1134	35	green	green	JJ
26209	1134	36	pepper	pepper	NN
26209	1134	37	,	,	,
26209	1134	38	salt	salt	NN
26209	1134	39	to	to	IN
26209	1134	40	taste	taste	NN
26209	1134	41	and	and	CC
26209	1134	42	a	a	DT
26209	1134	43	little	little	JJ
26209	1134	44	sugar	sugar	NN
26209	1134	45	.	.	.
26209	1135	1	Soak	soak	VB
26209	1135	2	half	half	PDT
26209	1135	3	a	a	DT
26209	1135	4	box	box	NN
26209	1135	5	of	of	IN
26209	1135	6	gelatine	gelatine	NN
26209	1135	7	in	in	IN
26209	1135	8	a	a	DT
26209	1135	9	little	little	JJ
26209	1135	10	water	water	NN
26209	1135	11	for	for	IN
26209	1135	12	half	half	PDT
26209	1135	13	an	an	DT
26209	1135	14	hour	hour	NN
26209	1135	15	,	,	,
26209	1135	16	and	and	CC
26209	1135	17	after	after	IN
26209	1135	18	the	the	DT
26209	1135	19	tomatoes	tomato	NNS
26209	1135	20	have	have	VBP
26209	1135	21	simmered	simmer	VBN
26209	1135	22	fifteen	fifteen	CD
26209	1135	23	minutes	minute	NNS
26209	1135	24	let	let	VBP
26209	1135	25	them	-PRON-	PRP
26209	1135	26	come	come	VB
26209	1135	27	to	to	IN
26209	1135	28	a	a	DT
26209	1135	29	boil	boil	NN
26209	1135	30	and	and	CC
26209	1135	31	pour	pour	VB
26209	1135	32	over	over	IN
26209	1135	33	the	the	DT
26209	1135	34	gelatine	gelatine	NN
26209	1135	35	to	to	TO
26209	1135	36	dissolve	dissolve	VB
26209	1135	37	it	-PRON-	PRP
26209	1135	38	;	;	:
26209	1135	39	strain	strain	VB
26209	1135	40	through	through	IN
26209	1135	41	a	a	DT
26209	1135	42	very	very	RB
26209	1135	43	fine	fine	JJ
26209	1135	44	sieve	sieve	NN
26209	1135	45	into	into	IN
26209	1135	46	a	a	DT
26209	1135	47	bowl	bowl	NN
26209	1135	48	,	,	,
26209	1135	49	let	let	VB
26209	1135	50	it	-PRON-	PRP
26209	1135	51	get	get	VB
26209	1135	52	perfectly	perfectly	RB
26209	1135	53	cold	cold	JJ
26209	1135	54	,	,	,
26209	1135	55	and	and	CC
26209	1135	56	when	when	WRB
26209	1135	57	it	-PRON-	PRP
26209	1135	58	begins	begin	VBZ
26209	1135	59	to	to	TO
26209	1135	60	thicken	thicken	VB
26209	1135	61	stir	stir	NN
26209	1135	62	well	well	RB
26209	1135	63	and	and	CC
26209	1135	64	turn	turn	VB
26209	1135	65	into	into	IN
26209	1135	66	an	an	DT
26209	1135	67	earthenware	earthenware	NN
26209	1135	68	mould	mould	NN
26209	1135	69	.	.	.
26209	1136	1	It	-PRON-	PRP
26209	1136	2	looks	look	VBZ
26209	1136	3	prettier	pretty	JJR
26209	1136	4	in	in	IN
26209	1136	5	a	a	DT
26209	1136	6	round	round	JJ
26209	1136	7	one	one	CD
26209	1136	8	.	.	.
26209	1137	1	Set	Set	VBN
26209	1137	2	on	on	IN
26209	1137	3	ice	ice	NN
26209	1137	4	.	.	.
26209	1138	1	Serve	serve	VB
26209	1138	2	the	the	DT
26209	1138	3	jelly	jelly	NN
26209	1138	4	on	on	IN
26209	1138	5	a	a	DT
26209	1138	6	round	round	JJ
26209	1138	7	dish	dish	NN
26209	1138	8	in	in	IN
26209	1138	9	a	a	DT
26209	1138	10	bed	bed	NN
26209	1138	11	of	of	IN
26209	1138	12	fresh	fresh	JJ
26209	1138	13	,	,	,
26209	1138	14	crisp	crisp	JJ
26209	1138	15	young	young	JJ
26209	1138	16	lettuce	lettuce	NN
26209	1138	17	leaves	leave	NNS
26209	1138	18	,	,	,
26209	1138	19	and	and	CC
26209	1138	20	place	place	VB
26209	1138	21	a	a	DT
26209	1138	22	spoonful	spoonful	NN
26209	1138	23	of	of	IN
26209	1138	24	tender	tender	NN
26209	1138	25	,	,	,
26209	1138	26	finely	finely	RB
26209	1138	27	-	-	HYPH
26209	1138	28	cut	cut	VBN
26209	1138	29	celery	celery	NN
26209	1138	30	in	in	IN
26209	1138	31	each	each	DT
26209	1138	32	leaf	leaf	NN
26209	1138	33	,	,	,
26209	1138	34	and	and	CC
26209	1138	35	pour	pour	VB
26209	1138	36	mayonnaise	mayonnaise	NN
26209	1138	37	around	around	IN
26209	1138	38	it	-PRON-	PRP
26209	1138	39	.	.	.
26209	1139	1	The	the	DT
26209	1139	2	jelly	jelly	NN
26209	1139	3	is	be	VBZ
26209	1139	4	better	well	RBR
26209	1139	5	made	make	VBN
26209	1139	6	the	the	DT
26209	1139	7	day	day	NN
26209	1139	8	before	before	IN
26209	1139	9	it	-PRON-	PRP
26209	1139	10	is	be	VBZ
26209	1139	11	needed	need	VBN
26209	1139	12	.	.	.
26209	1140	1	[	[	-LRB-
26209	1140	2	2	2	LS
26209	1140	3	]	]	-RRB-
26209	1140	4	We	-PRON-	PRP
26209	1140	5	have	have	VBP
26209	1140	6	as	as	RB
26209	1140	7	yet	yet	RB
26209	1140	8	in	in	IN
26209	1140	9	this	this	DT
26209	1140	10	country	country	NN
26209	1140	11	no	no	DT
26209	1140	12	substitute	substitute	NN
26209	1140	13	for	for	IN
26209	1140	14	animal	animal	NN
26209	1140	15	gelatine	gelatine	NN
26209	1140	16	.	.	.
26209	1141	1	I	-PRON-	PRP
26209	1141	2	have	have	VBP
26209	1141	3	experimented	experiment	VBN
26209	1141	4	with	with	IN
26209	1141	5	carrageen	carrageen	NN
26209	1141	6	or	or	CC
26209	1141	7	Irish	irish	JJ
26209	1141	8	moss	moss	NN
26209	1141	9	and	and	CC
26209	1141	10	the	the	DT
26209	1141	11	Sea	Sea	NNP
26209	1141	12	-	-	HYPH
26209	1141	13	moss	moss	NNP
26209	1141	14	Farine	Farine	NNP
26209	1141	15	preparation	preparation	NN
26209	1141	16	,	,	,
26209	1141	17	and	and	CC
26209	1141	18	find	find	VB
26209	1141	19	them	-PRON-	PRP
26209	1141	20	unsatisfactory	unsatisfactory	JJ
26209	1141	21	.	.	.
26209	1142	1	It	-PRON-	PRP
26209	1142	2	is	be	VBZ
26209	1142	3	impossible	impossible	JJ
26209	1142	4	to	to	TO
26209	1142	5	make	make	VB
26209	1142	6	a	a	DT
26209	1142	7	clear	clear	JJ
26209	1142	8	jelly	jelly	NN
26209	1142	9	with	with	IN
26209	1142	10	them	-PRON-	PRP
26209	1142	11	,	,	,
26209	1142	12	and	and	CC
26209	1142	13	by	by	IN
26209	1142	14	soaking	soak	VBG
26209	1142	15	in	in	IN
26209	1142	16	water	water	NN
26209	1142	17	to	to	TO
26209	1142	18	destroy	destroy	VB
26209	1142	19	the	the	DT
26209	1142	20	sea	sea	NN
26209	1142	21	flavor	flavor	NN
26209	1142	22	,	,	,
26209	1142	23	the	the	DT
26209	1142	24	solidifying	solidify	VBG
26209	1142	25	property	property	NN
26209	1142	26	is	be	VBZ
26209	1142	27	lost	lose	VBN
26209	1142	28	.	.	.
26209	1143	1	In	in	IN
26209	1143	2	England	England	NNP
26209	1143	3	they	-PRON-	PRP
26209	1143	4	have	have	VBP
26209	1143	5	a	a	DT
26209	1143	6	vegetable	vegetable	NN
26209	1143	7	gelatine	gelatine	NN
26209	1143	8	(	(	-LRB-
26209	1143	9	Agar	Agar	NNP
26209	1143	10	Agar	Agar	NNP
26209	1143	11	)	)	-RRB-
26209	1143	12	which	which	WDT
26209	1143	13	makes	make	VBZ
26209	1143	14	,	,	,
26209	1143	15	I	-PRON-	PRP
26209	1143	16	am	be	VBP
26209	1143	17	told	tell	VBN
26209	1143	18	,	,	,
26209	1143	19	a	a	DT
26209	1143	20	clear	clear	JJ
26209	1143	21	,	,	,
26209	1143	22	sparkling	sparkle	VBG
26209	1143	23	jelly	jelly	RB
26209	1143	24	,	,	,
26209	1143	25	and	and	CC
26209	1143	26	is	be	VBZ
26209	1143	27	said	say	VBN
26209	1143	28	not	not	RB
26209	1143	29	to	to	TO
26209	1143	30	be	be	VB
26209	1143	31	expensive	expensive	JJ
26209	1143	32	.	.	.
26209	1144	1	I	-PRON-	PRP
26209	1144	2	trust	trust	VBP
26209	1144	3	that	that	IN
26209	1144	4	before	before	IN
26209	1144	5	many	many	JJ
26209	1144	6	months	month	NNS
26209	1144	7	it	-PRON-	PRP
26209	1144	8	may	may	MD
26209	1144	9	be	be	VB
26209	1144	10	obtainable	obtainable	JJ
26209	1144	11	here	here	RB
26209	1144	12	.	.	.
26209	1145	1	I	-PRON-	PRP
26209	1145	2	have	have	VBP
26209	1145	3	ventured	venture	VBN
26209	1145	4	,	,	,
26209	1145	5	therefore	therefore	RB
26209	1145	6	,	,	,
26209	1145	7	to	to	TO
26209	1145	8	give	give	VB
26209	1145	9	a	a	DT
26209	1145	10	few	few	JJ
26209	1145	11	recipes	recipe	NNS
26209	1145	12	where	where	WRB
26209	1145	13	gelatine	gelatine	NN
26209	1145	14	is	be	VBZ
26209	1145	15	used	use	VBN
26209	1145	16	,	,	,
26209	1145	17	knowing	know	VBG
26209	1145	18	that	that	IN
26209	1145	19	there	there	EX
26209	1145	20	will	will	MD
26209	1145	21	be	be	VB
26209	1145	22	something	something	NN
26209	1145	23	to	to	TO
26209	1145	24	replace	replace	VB
26209	1145	25	it	-PRON-	PRP
26209	1145	26	.	.	.
26209	1146	1	Groult	Groult	NNP
26209	1146	2	's	's	POS
26209	1146	3	tapioca	tapioca	NN
26209	1146	4	and	and	CC
26209	1146	5	potato	potato	NN
26209	1146	6	flour	flour	NN
26209	1146	7	are	be	VBP
26209	1146	8	said	say	VBN
26209	1146	9	to	to	TO
26209	1146	10	be	be	VB
26209	1146	11	unadulterated	unadulterated	JJ
26209	1146	12	,	,	,
26209	1146	13	and	and	CC
26209	1146	14	with	with	IN
26209	1146	15	fresh	fresh	JJ
26209	1146	16	fruit	fruit	NN
26209	1146	17	juices	juice	NNS
26209	1146	18	make	make	VBP
26209	1146	19	nice	nice	JJ
26209	1146	20	and	and	CC
26209	1146	21	wholesome	wholesome	JJ
26209	1146	22	desserts	dessert	NNS
26209	1146	23	,	,	,
26209	1146	24	especially	especially	RB
26209	1146	25	for	for	IN
26209	1146	26	children	child	NNS
26209	1146	27	.	.	.
26209	1147	1	These	these	DT
26209	1147	2	preparations	preparation	NNS
26209	1147	3	are	be	VBP
26209	1147	4	made	make	VBN
26209	1147	5	in	in	IN
26209	1147	6	France	France	NNP
26209	1147	7	,	,	,
26209	1147	8	and	and	CC
26209	1147	9	put	put	VBD
26209	1147	10	up	up	RP
26209	1147	11	in	in	IN
26209	1147	12	half	half	JJ
26209	1147	13	-	-	HYPH
26209	1147	14	pound	pound	NN
26209	1147	15	packages	package	NNS
26209	1147	16	,	,	,
26209	1147	17	and	and	CC
26209	1147	18	sold	sell	VBN
26209	1147	19	by	by	IN
26209	1147	20	all	all	DT
26209	1147	21	of	of	IN
26209	1147	22	our	-PRON-	PRP$
26209	1147	23	leading	leading	JJ
26209	1147	24	grocers	grocer	NNS
26209	1147	25	.	.	.
26209	1148	1	SPAGHETTINA	SPAGHETTINA	NNS
26209	1148	2	AND	and	CC
26209	1148	3	CELERY	celery	NN
26209	1148	4	SALAD	salad	NN
26209	1148	5	.	.	.
26209	1149	1	Take	take	VB
26209	1149	2	some	some	DT
26209	1149	3	cold	cold	JJ
26209	1149	4	boiled	boil	VBN
26209	1149	5	spaghettina	spaghettina	NN
26209	1149	6	,	,	,
26209	1149	7	chop	chop	NNP
26209	1149	8	--	--	:
26209	1149	9	not	not	RB
26209	1149	10	too	too	RB
26209	1149	11	fine	fine	JJ
26209	1149	12	--	--	:
26209	1149	13	and	and	CC
26209	1149	14	cover	cover	VB
26209	1149	15	with	with	IN
26209	1149	16	a	a	DT
26209	1149	17	French	french	JJ
26209	1149	18	dressing	dressing	NN
26209	1149	19	,	,	,
26209	1149	20	and	and	CC
26209	1149	21	let	let	VB
26209	1149	22	it	-PRON-	PRP
26209	1149	23	stand	stand	VB
26209	1149	24	on	on	IN
26209	1149	25	the	the	DT
26209	1149	26	ice	ice	NN
26209	1149	27	until	until	IN
26209	1149	28	serving	serve	VBG
26209	1149	29	time	time	NN
26209	1149	30	.	.	.
26209	1150	1	Have	have	VBP
26209	1150	2	an	an	DT
26209	1150	3	equal	equal	JJ
26209	1150	4	quantity	quantity	NN
26209	1150	5	of	of	IN
26209	1150	6	fresh	fresh	JJ
26209	1150	7	,	,	,
26209	1150	8	crisp	crisp	JJ
26209	1150	9	celery	celery	NN
26209	1150	10	cut	cut	NN
26209	1150	11	fine	fine	JJ
26209	1150	12	,	,	,
26209	1150	13	mix	mix	VB
26209	1150	14	with	with	IN
26209	1150	15	the	the	DT
26209	1150	16	spaghettina	spaghettina	NN
26209	1150	17	,	,	,
26209	1150	18	cover	cover	VBP
26209	1150	19	with	with	IN
26209	1150	20	a	a	DT
26209	1150	21	mayonnaise	mayonnaise	NN
26209	1150	22	dressing	dressing	NN
26209	1150	23	and	and	CC
26209	1150	24	garnish	garnish	VB
26209	1150	25	with	with	IN
26209	1150	26	tender	tender	NN
26209	1150	27	lettuce	lettuce	NN
26209	1150	28	leaves	leave	NNS
26209	1150	29	.	.	.
26209	1151	1	SALAD	SALAD	NNP
26209	1151	2	OF	of	IN
26209	1151	3	FAIRY	FAIRY	NNP
26209	1151	4	RINGS	ring	NNS
26209	1151	5	AND	and	CC
26209	1151	6	PUFF	PUFF	VBD
26209	1151	7	BALL	BALL	NNP
26209	1151	8	MUSHROOMS	MUSHROOMS	NNP
26209	1151	9	.	.	.
26209	1152	1	Have	have	VBP
26209	1152	2	both	both	DT
26209	1152	3	very	very	RB
26209	1152	4	fresh	fresh	JJ
26209	1152	5	;	;	:
26209	1152	6	cook	cook	VB
26209	1152	7	the	the	DT
26209	1152	8	fairy	fairy	NN
26209	1152	9	rings	ring	NNS
26209	1152	10	until	until	IN
26209	1152	11	tender	tender	NN
26209	1152	12	,	,	,
26209	1152	13	set	set	VBN
26209	1152	14	aside	aside	RB
26209	1152	15	to	to	TO
26209	1152	16	get	get	VB
26209	1152	17	cold	cold	JJ
26209	1152	18	,	,	,
26209	1152	19	then	then	RB
26209	1152	20	put	put	VB
26209	1152	21	on	on	IN
26209	1152	22	the	the	DT
26209	1152	23	ice	ice	NN
26209	1152	24	.	.	.
26209	1153	1	Take	take	VB
26209	1153	2	an	an	DT
26209	1153	3	equal	equal	JJ
26209	1153	4	quantity	quantity	NN
26209	1153	5	of	of	IN
26209	1153	6	puff	puff	NN
26209	1153	7	ball	ball	NN
26209	1153	8	raw	raw	NNP
26209	1153	9	,	,	,
26209	1153	10	chop	chop	NN
26209	1153	11	fine	fine	RB
26209	1153	12	,	,	,
26209	1153	13	mix	mix	VB
26209	1153	14	with	with	IN
26209	1153	15	the	the	DT
26209	1153	16	rings	ring	NNS
26209	1153	17	,	,	,
26209	1153	18	turn	turn	VB
26209	1153	19	into	into	IN
26209	1153	20	a	a	DT
26209	1153	21	nest	nest	NN
26209	1153	22	of	of	IN
26209	1153	23	tender	tender	JJ
26209	1153	24	young	young	JJ
26209	1153	25	lettuce	lettuce	NN
26209	1153	26	,	,	,
26209	1153	27	cover	cover	VBP
26209	1153	28	with	with	IN
26209	1153	29	a	a	DT
26209	1153	30	mayonnaise	mayonnaise	NN
26209	1153	31	dressing	dress	VBG
26209	1153	32	and	and	CC
26209	1153	33	serve	serve	VB
26209	1153	34	.	.	.
26209	1154	1	SALAD	SALAD	NNP
26209	1154	2	OF	of	IN
26209	1154	3	FRESH	FRESH	NNP
26209	1154	4	FRUIT	FRUIT	NNP
26209	1154	5	.	.	.
26209	1155	1	Peel	peel	VB
26209	1155	2	and	and	CC
26209	1155	3	cut	cut	VB
26209	1155	4	into	into	IN
26209	1155	5	dice	dice	NNS
26209	1155	6	enough	enough	JJ
26209	1155	7	fruit	fruit	NN
26209	1155	8	,	,	,
26209	1155	9	peaches	peach	NNS
26209	1155	10	,	,	,
26209	1155	11	tart	tart	JJ
26209	1155	12	plums	plum	NNS
26209	1155	13	,	,	,
26209	1155	14	orange	orange	NN
26209	1155	15	and	and	CC
26209	1155	16	banana	banana	VBP
26209	1155	17	to	to	TO
26209	1155	18	fill	fill	VB
26209	1155	19	a	a	DT
26209	1155	20	cup	cup	NN
26209	1155	21	and	and	CC
26209	1155	22	a	a	DT
26209	1155	23	cupful	cupful	NN
26209	1155	24	of	of	IN
26209	1155	25	crisp	crisp	JJ
26209	1155	26	celery	celery	NN
26209	1155	27	cut	cut	NN
26209	1155	28	fine	fine	RB
26209	1155	29	;	;	:
26209	1155	30	have	have	VBP
26209	1155	31	both	both	DT
26209	1155	32	ice	ice	NN
26209	1155	33	cold	cold	JJ
26209	1155	34	;	;	:
26209	1155	35	at	at	IN
26209	1155	36	serving	serve	VBG
26209	1155	37	time	time	NN
26209	1155	38	mix	mix	NN
26209	1155	39	and	and	CC
26209	1155	40	cover	cover	VB
26209	1155	41	with	with	IN
26209	1155	42	a	a	DT
26209	1155	43	cream	cream	NN
26209	1155	44	dressing	dressing	NN
26209	1155	45	and	and	CC
26209	1155	46	garnish	garnish	VB
26209	1155	47	with	with	IN
26209	1155	48	celery	celery	NN
26209	1155	49	tops	top	NNS
26209	1155	50	.	.	.
26209	1156	1	[	[	-LRB-
26209	1156	2	3]CUCUMBER	3]cucumber	CD
26209	1156	3	JELLY	JELLY	NNP
26209	1156	4	.	.	.
26209	1157	1	Half	half	PDT
26209	1157	2	a	a	DT
26209	1157	3	box	box	NN
26209	1157	4	of	of	IN
26209	1157	5	gelatine	gelatine	NN
26209	1157	6	soaked	soak	VBD
26209	1157	7	for	for	IN
26209	1157	8	an	an	DT
26209	1157	9	hour	hour	NN
26209	1157	10	in	in	IN
26209	1157	11	half	half	PDT
26209	1157	12	a	a	DT
26209	1157	13	cup	cup	NN
26209	1157	14	of	of	IN
26209	1157	15	cold	cold	JJ
26209	1157	16	water	water	NN
26209	1157	17	.	.	.
26209	1158	1	Remove	remove	VB
26209	1158	2	the	the	DT
26209	1158	3	seeds	seed	NNS
26209	1158	4	from	from	IN
26209	1158	5	a	a	DT
26209	1158	6	small	small	JJ
26209	1158	7	green	green	JJ
26209	1158	8	pepper	pepper	NN
26209	1158	9	,	,	,
26209	1158	10	peel	peel	VB
26209	1158	11	and	and	CC
26209	1158	12	cut	cut	VB
26209	1158	13	into	into	IN
26209	1158	14	slices	slice	NNS
26209	1158	15	two	two	CD
26209	1158	16	large	large	JJ
26209	1158	17	,	,	,
26209	1158	18	fine	fine	JJ
26209	1158	19	,	,	,
26209	1158	20	fresh	fresh	JJ
26209	1158	21	cucumbers	cucumber	NNS
26209	1158	22	,	,	,
26209	1158	23	or	or	CC
26209	1158	24	three	three	CD
26209	1158	25	small	small	JJ
26209	1158	26	ones	one	NNS
26209	1158	27	and	and	CC
26209	1158	28	a	a	DT
26209	1158	29	small	small	JJ
26209	1158	30	white	white	JJ
26209	1158	31	onion	onion	NN
26209	1158	32	.	.	.
26209	1159	1	Put	put	VB
26209	1159	2	in	in	RP
26209	1159	3	a	a	DT
26209	1159	4	saucepan	saucepan	NN
26209	1159	5	,	,	,
26209	1159	6	add	add	VB
26209	1159	7	a	a	DT
26209	1159	8	bay	bay	NN
26209	1159	9	leaf	leaf	NN
26209	1159	10	and	and	CC
26209	1159	11	a	a	DT
26209	1159	12	bouquet	bouquet	NN
26209	1159	13	of	of	IN
26209	1159	14	parsley	parsley	NN
26209	1159	15	,	,	,
26209	1159	16	cover	cover	VB
26209	1159	17	with	with	IN
26209	1159	18	boiling	boil	VBG
26209	1159	19	water	water	NN
26209	1159	20	and	and	CC
26209	1159	21	cook	cook	NN
26209	1159	22	until	until	IN
26209	1159	23	tender	tender	NN
26209	1159	24	;	;	:
26209	1159	25	remove	remove	VB
26209	1159	26	the	the	DT
26209	1159	27	parsley	parsley	NNP
26209	1159	28	and	and	CC
26209	1159	29	bay	bay	NNP
26209	1159	30	leaf	leaf	NN
26209	1159	31	,	,	,
26209	1159	32	add	add	VB
26209	1159	33	a	a	DT
26209	1159	34	saltspoonful	saltspoonful	NN
26209	1159	35	of	of	IN
26209	1159	36	sugar	sugar	NN
26209	1159	37	,	,	,
26209	1159	38	salt	salt	NN
26209	1159	39	to	to	IN
26209	1159	40	taste	taste	NN
26209	1159	41	--	--	:
26209	1159	42	more	more	JJR
26209	1159	43	than	than	IN
26209	1159	44	a	a	DT
26209	1159	45	teaspoonful	teaspoonful	JJ
26209	1159	46	will	will	MD
26209	1159	47	be	be	VB
26209	1159	48	required	require	VBN
26209	1159	49	--	--	:
26209	1159	50	and	and	CC
26209	1159	51	press	press	VB
26209	1159	52	through	through	IN
26209	1159	53	a	a	DT
26209	1159	54	fine	fine	JJ
26209	1159	55	sieve	sieve	NN
26209	1159	56	.	.	.
26209	1160	1	There	there	EX
26209	1160	2	should	should	MD
26209	1160	3	be	be	VB
26209	1160	4	,	,	,
26209	1160	5	when	when	WRB
26209	1160	6	strained	strain	VBN
26209	1160	7	,	,	,
26209	1160	8	two	two	CD
26209	1160	9	cups	cup	NNS
26209	1160	10	and	and	CC
26209	1160	11	a	a	DT
26209	1160	12	half	half	NN
26209	1160	13	.	.	.
26209	1161	1	Pour	pour	VB
26209	1161	2	it	-PRON-	PRP
26209	1161	3	over	over	IN
26209	1161	4	the	the	DT
26209	1161	5	soaked	soak	VBN
26209	1161	6	gelatine	gelatine	NN
26209	1161	7	--	--	:
26209	1161	8	if	if	IN
26209	1161	9	it	-PRON-	PRP
26209	1161	10	is	be	VBZ
26209	1161	11	not	not	RB
26209	1161	12	hot	hot	JJ
26209	1161	13	enough	enough	RB
26209	1161	14	to	to	TO
26209	1161	15	dissolve	dissolve	VB
26209	1161	16	the	the	DT
26209	1161	17	gelatine	gelatine	NN
26209	1161	18	place	place	VB
26209	1161	19	the	the	DT
26209	1161	20	saucepan	saucepan	NN
26209	1161	21	over	over	IN
26209	1161	22	the	the	DT
26209	1161	23	fire	fire	NN
26209	1161	24	for	for	IN
26209	1161	25	a	a	DT
26209	1161	26	moment	moment	NN
26209	1161	27	--	--	:
26209	1161	28	then	then	RB
26209	1161	29	run	run	VB
26209	1161	30	it	-PRON-	PRP
26209	1161	31	through	through	IN
26209	1161	32	the	the	DT
26209	1161	33	same	same	JJ
26209	1161	34	sieve	sieve	NN
26209	1161	35	again	again	RB
26209	1161	36	;	;	,
26209	1161	37	set	set	VBN
26209	1161	38	aside	aside	RB
26209	1161	39	in	in	IN
26209	1161	40	a	a	DT
26209	1161	41	bowl	bowl	NN
26209	1161	42	to	to	TO
26209	1161	43	cool	cool	VB
26209	1161	44	.	.	.
26209	1162	1	When	when	WRB
26209	1162	2	perfectly	perfectly	RB
26209	1162	3	cold	cold	JJ
26209	1162	4	and	and	CC
26209	1162	5	beginning	begin	VBG
26209	1162	6	to	to	TO
26209	1162	7	congeal	congeal	VB
26209	1162	8	,	,	,
26209	1162	9	stir	stir	VB
26209	1162	10	it	-PRON-	PRP
26209	1162	11	well	well	RB
26209	1162	12	and	and	CC
26209	1162	13	pour	pour	VBP
26209	1162	14	into	into	IN
26209	1162	15	a	a	DT
26209	1162	16	pretty	pretty	JJ
26209	1162	17	,	,	,
26209	1162	18	round	round	JJ
26209	1162	19	mould	mould	NNP
26209	1162	20	;	;	:
26209	1162	21	set	set	VBD
26209	1162	22	it	-PRON-	PRP
26209	1162	23	on	on	IN
26209	1162	24	ice	ice	NN
26209	1162	25	until	until	IN
26209	1162	26	ready	ready	JJ
26209	1162	27	to	to	TO
26209	1162	28	serve	serve	VB
26209	1162	29	.	.	.
26209	1163	1	Turn	turn	VB
26209	1163	2	it	-PRON-	PRP
26209	1163	3	out	out	RP
26209	1163	4	on	on	IN
26209	1163	5	a	a	DT
26209	1163	6	plate	plate	NN
26209	1163	7	and	and	CC
26209	1163	8	arrange	arrange	NN
26209	1163	9	fresh	fresh	JJ
26209	1163	10	,	,	,
26209	1163	11	crisp	crisp	JJ
26209	1163	12	,	,	,
26209	1163	13	young	young	JJ
26209	1163	14	lettuce	lettuce	NN
26209	1163	15	leaves	leave	VBZ
26209	1163	16	around	around	IN
26209	1163	17	it	-PRON-	PRP
26209	1163	18	,	,	,
26209	1163	19	into	into	IN
26209	1163	20	each	each	DT
26209	1163	21	of	of	IN
26209	1163	22	which	which	WDT
26209	1163	23	put	put	VBD
26209	1163	24	a	a	DT
26209	1163	25	spoonful	spoonful	NN
26209	1163	26	of	of	IN
26209	1163	27	mayonnaise	mayonnaise	NN
26209	1163	28	or	or	CC
26209	1163	29	cream	cream	NN
26209	1163	30	dressing	dress	VBG
26209	1163	31	.	.	.
26209	1164	1	[	[	-LRB-
26209	1164	2	3	3	LS
26209	1164	3	]	]	-RRB-
26209	1164	4	This	this	DT
26209	1164	5	jelly	jelly	NN
26209	1164	6	may	may	MD
26209	1164	7	be	be	VB
26209	1164	8	colored	color	VBN
26209	1164	9	a	a	DT
26209	1164	10	delicate	delicate	JJ
26209	1164	11	green	green	NN
26209	1164	12	by	by	IN
26209	1164	13	using	use	VBG
26209	1164	14	extract	extract	NN
26209	1164	15	of	of	IN
26209	1164	16	spinach	spinach	NN
26209	1164	17	(	(	-LRB-
26209	1164	18	see	see	VB
26209	1164	19	recipe	recipe	NN
26209	1164	20	,	,	,
26209	1164	21	page	page	NN
26209	1164	22	164	164	CD
26209	1164	23	)	)	-RRB-
26209	1164	24	.	.	.
26209	1165	1	Its	-PRON-	PRP$
26209	1165	2	appearance	appearance	NN
26209	1165	3	is	be	VBZ
26209	1165	4	much	much	RB
26209	1165	5	improved	improve	VBN
26209	1165	6	thereby	thereby	RB
26209	1165	7	.	.	.
26209	1166	1	WALNUT	walnut	NN
26209	1166	2	AND	and	CC
26209	1166	3	CELERY	celery	NN
26209	1166	4	SALAD	salad	NN
26209	1166	5	.	.	.
26209	1167	1	Three	three	CD
26209	1167	2	cupfuls	cupful	NNS
26209	1167	3	of	of	IN
26209	1167	4	fresh	fresh	JJ
26209	1167	5	,	,	,
26209	1167	6	crisp	crisp	JJ
26209	1167	7	celery	celery	NN
26209	1167	8	cut	cut	VBD
26209	1167	9	fine	fine	JJ
26209	1167	10	and	and	CC
26209	1167	11	two	two	CD
26209	1167	12	cupfuls	cupful	NNS
26209	1167	13	of	of	IN
26209	1167	14	walnuts	walnut	NNS
26209	1167	15	,	,	,
26209	1167	16	carefully	carefully	RB
26209	1167	17	shelled	shell	VBD
26209	1167	18	that	that	IN
26209	1167	19	they	-PRON-	PRP
26209	1167	20	may	may	MD
26209	1167	21	be	be	VB
26209	1167	22	as	as	RB
26209	1167	23	little	little	JJ
26209	1167	24	broken	break	VBN
26209	1167	25	as	as	IN
26209	1167	26	possible	possible	JJ
26209	1167	27	.	.	.
26209	1168	1	Put	put	VB
26209	1168	2	the	the	DT
26209	1168	3	walnuts	walnut	NNS
26209	1168	4	in	in	IN
26209	1168	5	a	a	DT
26209	1168	6	saucepan	saucepan	NN
26209	1168	7	with	with	IN
26209	1168	8	a	a	DT
26209	1168	9	small	small	JJ
26209	1168	10	onion	onion	NN
26209	1168	11	sliced	slice	VBN
26209	1168	12	,	,	,
26209	1168	13	a	a	DT
26209	1168	14	bay	bay	NN
26209	1168	15	leaf	leaf	NN
26209	1168	16	,	,	,
26209	1168	17	a	a	DT
26209	1168	18	clove	clove	NN
26209	1168	19	and	and	CC
26209	1168	20	twelve	twelve	CD
26209	1168	21	pepper	pepper	NN
26209	1168	22	corns	corn	NNS
26209	1168	23	,	,	,
26209	1168	24	cover	cover	VB
26209	1168	25	with	with	IN
26209	1168	26	boiling	boiling	NN
26209	1168	27	water	water	NN
26209	1168	28	,	,	,
26209	1168	29	let	let	VB
26209	1168	30	them	-PRON-	PRP
26209	1168	31	cook	cook	VB
26209	1168	32	for	for	IN
26209	1168	33	ten	ten	CD
26209	1168	34	or	or	CC
26209	1168	35	fifteen	fifteen	CD
26209	1168	36	minutes	minute	NNS
26209	1168	37	,	,	,
26209	1168	38	remove	remove	VBP
26209	1168	39	from	from	IN
26209	1168	40	the	the	DT
26209	1168	41	fire	fire	NN
26209	1168	42	,	,	,
26209	1168	43	drain	drain	VB
26209	1168	44	and	and	CC
26209	1168	45	throw	throw	VB
26209	1168	46	the	the	DT
26209	1168	47	nuts	nut	NNS
26209	1168	48	into	into	IN
26209	1168	49	cold	cold	JJ
26209	1168	50	water	water	NN
26209	1168	51	,	,	,
26209	1168	52	remove	remove	VB
26209	1168	53	the	the	DT
26209	1168	54	skins	skin	NNS
26209	1168	55	and	and	CC
26209	1168	56	let	let	VB
26209	1168	57	them	-PRON-	PRP
26209	1168	58	get	get	VB
26209	1168	59	cold	cold	JJ
26209	1168	60	;	;	:
26209	1168	61	then	then	RB
26209	1168	62	set	set	VB
26209	1168	63	on	on	IN
26209	1168	64	the	the	DT
26209	1168	65	ice	ice	NN
26209	1168	66	until	until	IN
26209	1168	67	it	-PRON-	PRP
26209	1168	68	is	be	VBZ
26209	1168	69	time	time	NN
26209	1168	70	to	to	TO
26209	1168	71	serve	serve	VB
26209	1168	72	.	.	.
26209	1169	1	Mix	mix	VB
26209	1169	2	them	-PRON-	PRP
26209	1169	3	with	with	IN
26209	1169	4	the	the	DT
26209	1169	5	celery	celery	NN
26209	1169	6	,	,	,
26209	1169	7	add	add	VB
26209	1169	8	mayonnaise	mayonnaise	NN
26209	1169	9	or	or	CC
26209	1169	10	cream	cream	NN
26209	1169	11	dressing	dress	VBG
26209	1169	12	,	,	,
26209	1169	13	put	put	VBN
26209	1169	14	on	on	RP
26209	1169	15	a	a	DT
26209	1169	16	dish	dish	NN
26209	1169	17	or	or	CC
26209	1169	18	in	in	IN
26209	1169	19	a	a	DT
26209	1169	20	salad	salad	NN
26209	1169	21	bowl	bowl	NN
26209	1169	22	,	,	,
26209	1169	23	garnish	garnish	VB
26209	1169	24	with	with	IN
26209	1169	25	the	the	DT
26209	1169	26	tender	tender	JJ
26209	1169	27	green	green	JJ
26209	1169	28	celery	celery	NN
26209	1169	29	leaves	leave	NNS
26209	1169	30	and	and	CC
26209	1169	31	serve	serve	VBP
26209	1169	32	.	.	.
26209	1170	1	PINEAPPLE	PINEAPPLE	NNP
26209	1170	2	AND	and	CC
26209	1170	3	CELERY	celery	NN
26209	1170	4	SALAD	salad	NN
26209	1170	5	.	.	.
26209	1171	1	Equal	equal	JJ
26209	1171	2	parts	part	NNS
26209	1171	3	of	of	IN
26209	1171	4	celery	celery	NN
26209	1171	5	and	and	CC
26209	1171	6	shredded	shredded	JJ
26209	1171	7	pineapple	pineapple	NN
26209	1171	8	.	.	.
26209	1172	1	Have	have	VBP
26209	1172	2	the	the	DT
26209	1172	3	celery	celery	NN
26209	1172	4	of	of	IN
26209	1172	5	the	the	DT
26209	1172	6	very	very	JJ
26209	1172	7	tenderest	tenderest	NN
26209	1172	8	,	,	,
26209	1172	9	using	use	VBG
26209	1172	10	only	only	RB
26209	1172	11	the	the	DT
26209	1172	12	best	good	JJS
26209	1172	13	of	of	IN
26209	1172	14	the	the	DT
26209	1172	15	heads	head	NNS
26209	1172	16	.	.	.
26209	1173	1	Select	select	VB
26209	1173	2	a	a	DT
26209	1173	3	perfectly	perfectly	RB
26209	1173	4	ripe	ripe	JJ
26209	1173	5	,	,	,
26209	1173	6	fresh	fresh	JJ
26209	1173	7	pineapple	pineapple	NN
26209	1173	8	,	,	,
26209	1173	9	pare	pare	VBP
26209	1173	10	it	-PRON-	PRP
26209	1173	11	,	,	,
26209	1173	12	removing	remove	VBG
26209	1173	13	the	the	DT
26209	1173	14	eyes	eye	NNS
26209	1173	15	carefully	carefully	RB
26209	1173	16	,	,	,
26209	1173	17	and	and	CC
26209	1173	18	shred	shre	VBD
26209	1173	19	the	the	DT
26209	1173	20	fruit	fruit	NN
26209	1173	21	with	with	IN
26209	1173	22	a	a	DT
26209	1173	23	silver	silver	JJ
26209	1173	24	fork	fork	NN
26209	1173	25	and	and	CC
26209	1173	26	cut	cut	VBD
26209	1173	27	into	into	IN
26209	1173	28	small	small	JJ
26209	1173	29	pieces	piece	NNS
26209	1173	30	with	with	IN
26209	1173	31	a	a	DT
26209	1173	32	silver	silver	JJ
26209	1173	33	fruit	fruit	NN
26209	1173	34	knife	knife	NN
26209	1173	35	;	;	:
26209	1173	36	put	put	VB
26209	1173	37	the	the	DT
26209	1173	38	celery	celery	NN
26209	1173	39	,	,	,
26209	1173	40	cut	cut	VBN
26209	1173	41	fine	fine	JJ
26209	1173	42	,	,	,
26209	1173	43	and	and	CC
26209	1173	44	the	the	DT
26209	1173	45	shredded	shred	VBN
26209	1173	46	pineapple	pineapple	NN
26209	1173	47	,	,	,
26209	1173	48	each	each	DT
26209	1173	49	by	by	IN
26209	1173	50	itself	-PRON-	PRP
26209	1173	51	on	on	IN
26209	1173	52	the	the	DT
26209	1173	53	ice	ice	NN
26209	1173	54	,	,	,
26209	1173	55	that	that	IN
26209	1173	56	they	-PRON-	PRP
26209	1173	57	may	may	MD
26209	1173	58	be	be	VB
26209	1173	59	very	very	RB
26209	1173	60	cold	cold	JJ
26209	1173	61	.	.	.
26209	1174	1	When	when	WRB
26209	1174	2	it	-PRON-	PRP
26209	1174	3	is	be	VBZ
26209	1174	4	time	time	NN
26209	1174	5	to	to	TO
26209	1174	6	serve	serve	VB
26209	1174	7	the	the	DT
26209	1174	8	salad	salad	NN
26209	1174	9	,	,	,
26209	1174	10	mix	mix	VB
26209	1174	11	them	-PRON-	PRP
26209	1174	12	together	together	RB
26209	1174	13	,	,	,
26209	1174	14	put	put	VBN
26209	1174	15	on	on	IN
26209	1174	16	the	the	DT
26209	1174	17	salad	salad	NN
26209	1174	18	dish	dish	NN
26209	1174	19	,	,	,
26209	1174	20	cover	cover	VB
26209	1174	21	with	with	IN
26209	1174	22	mayonnaise	mayonnaise	NN
26209	1174	23	dressing	dressing	NN
26209	1174	24	,	,	,
26209	1174	25	garnish	garnish	VB
26209	1174	26	with	with	IN
26209	1174	27	the	the	DT
26209	1174	28	green	green	JJ
26209	1174	29	celery	celery	NN
26209	1174	30	leaves	leave	NNS
26209	1174	31	and	and	CC
26209	1174	32	serve	serve	VBP
26209	1174	33	at	at	IN
26209	1174	34	once	once	RB
26209	1174	35	.	.	.
26209	1175	1	FRUIT	FRUIT	NNP
26209	1175	2	SALAD	SALAD	NNP
26209	1175	3	.	.	.
26209	1176	1	Equal	equal	JJ
26209	1176	2	quantities	quantity	NNS
26209	1176	3	of	of	IN
26209	1176	4	grape	grape	NN
26209	1176	5	fruit	fruit	NN
26209	1176	6	or	or	CC
26209	1176	7	oranges	orange	NNS
26209	1176	8	,	,	,
26209	1176	9	bananas	banana	NNS
26209	1176	10	,	,	,
26209	1176	11	apples	apple	NNS
26209	1176	12	and	and	CC
26209	1176	13	celery	celery	NN
26209	1176	14	.	.	.
26209	1177	1	Peel	peel	VB
26209	1177	2	the	the	DT
26209	1177	3	grape	grape	NN
26209	1177	4	fruit	fruit	NN
26209	1177	5	or	or	CC
26209	1177	6	oranges	orange	NNS
26209	1177	7	,	,	,
26209	1177	8	carefully	carefully	RB
26209	1177	9	removing	remove	VBG
26209	1177	10	all	all	PDT
26209	1177	11	the	the	DT
26209	1177	12	bitter	bitter	JJ
26209	1177	13	white	white	JJ
26209	1177	14	skin	skin	NN
26209	1177	15	,	,	,
26209	1177	16	cut	cut	VBD
26209	1177	17	the	the	DT
26209	1177	18	pulp	pulp	NN
26209	1177	19	,	,	,
26209	1177	20	the	the	DT
26209	1177	21	bananas	banana	NNS
26209	1177	22	and	and	CC
26209	1177	23	apples	apple	NNS
26209	1177	24	into	into	IN
26209	1177	25	small	small	JJ
26209	1177	26	dice	dice	NNS
26209	1177	27	and	and	CC
26209	1177	28	the	the	DT
26209	1177	29	celery	celery	NN
26209	1177	30	fine	fine	JJ
26209	1177	31	as	as	IN
26209	1177	32	for	for	IN
26209	1177	33	other	other	JJ
26209	1177	34	salads	salad	NNS
26209	1177	35	;	;	:
26209	1177	36	put	put	VB
26209	1177	37	the	the	DT
26209	1177	38	orange	orange	NN
26209	1177	39	and	and	CC
26209	1177	40	apple	apple	NN
26209	1177	41	together	together	RB
26209	1177	42	;	;	:
26209	1177	43	the	the	DT
26209	1177	44	latter	latter	NN
26209	1177	45	will	will	MD
26209	1177	46	absorb	absorb	VB
26209	1177	47	the	the	DT
26209	1177	48	juice	juice	NN
26209	1177	49	of	of	IN
26209	1177	50	the	the	DT
26209	1177	51	orange	orange	NN
26209	1177	52	.	.	.
26209	1178	1	Set	Set	VBN
26209	1178	2	all	all	DT
26209	1178	3	on	on	IN
26209	1178	4	ice;--these	ice;--these	JJ
26209	1178	5	fruit	fruit	NN
26209	1178	6	salads	salad	NNS
26209	1178	7	must	must	MD
26209	1178	8	be	be	VB
26209	1178	9	ice	ice	NN
26209	1178	10	cold	cold	JJ
26209	1178	11	.	.	.
26209	1179	1	When	when	WRB
26209	1179	2	it	-PRON-	PRP
26209	1179	3	is	be	VBZ
26209	1179	4	time	time	NN
26209	1179	5	to	to	TO
26209	1179	6	serve	serve	VB
26209	1179	7	,	,	,
26209	1179	8	mix	mix	VB
26209	1179	9	the	the	DT
26209	1179	10	fruit	fruit	NN
26209	1179	11	and	and	CC
26209	1179	12	celery	celery	NN
26209	1179	13	together	together	RB
26209	1179	14	,	,	,
26209	1179	15	put	put	VBN
26209	1179	16	into	into	IN
26209	1179	17	a	a	DT
26209	1179	18	salad	salad	NN
26209	1179	19	bowl	bowl	NN
26209	1179	20	,	,	,
26209	1179	21	cover	cover	VB
26209	1179	22	with	with	IN
26209	1179	23	the	the	DT
26209	1179	24	cream	cream	NN
26209	1179	25	dressing	dress	VBG
26209	1179	26	into	into	IN
26209	1179	27	which	which	WDT
26209	1179	28	has	have	VBZ
26209	1179	29	been	be	VBN
26209	1179	30	stirred	stir	VBN
26209	1179	31	a	a	DT
26209	1179	32	third	third	JJ
26209	1179	33	as	as	RB
26209	1179	34	much	much	JJ
26209	1179	35	whipped	whip	VBN
26209	1179	36	cream	cream	NN
26209	1179	37	as	as	IN
26209	1179	38	there	there	EX
26209	1179	39	is	be	VBZ
26209	1179	40	dressing	dress	VBG
26209	1179	41	,	,	,
26209	1179	42	and	and	CC
26209	1179	43	add	add	VB
26209	1179	44	a	a	DT
26209	1179	45	little	little	JJ
26209	1179	46	more	more	JJR
26209	1179	47	salt	salt	NN
26209	1179	48	to	to	IN
26209	1179	49	it	-PRON-	PRP
26209	1179	50	in	in	IN
26209	1179	51	mixing	mix	VBG
26209	1179	52	.	.	.
26209	1180	1	Serve	serve	VB
26209	1180	2	in	in	IN
26209	1180	3	a	a	DT
26209	1180	4	bed	bed	NN
26209	1180	5	of	of	IN
26209	1180	6	tender	tender	NN
26209	1180	7	lettuce	lettuce	NN
26209	1180	8	leaves	leave	NNS
26209	1180	9	.	.	.
26209	1181	1	POTATO	potato	NN
26209	1181	2	SALAD	SALAD	NNP
26209	1181	3	.	.	.
26209	1182	1	Prepare	prepare	VB
26209	1182	2	equal	equal	JJ
26209	1182	3	parts	part	NNS
26209	1182	4	of	of	IN
26209	1182	5	cold	cold	JJ
26209	1182	6	boiled	boil	VBN
26209	1182	7	potatoes	potato	NNS
26209	1182	8	and	and	CC
26209	1182	9	fresh	fresh	JJ
26209	1182	10	,	,	,
26209	1182	11	crisp	crisp	JJ
26209	1182	12	celery	celery	NN
26209	1182	13	,	,	,
26209	1182	14	cut	cut	VBN
26209	1182	15	in	in	IN
26209	1182	16	small	small	JJ
26209	1182	17	pieces	piece	NNS
26209	1182	18	which	which	WDT
26209	1182	19	will	will	MD
26209	1182	20	look	look	VB
26209	1182	21	attractive	attractive	JJ
26209	1182	22	when	when	WRB
26209	1182	23	mixed	mix	VBN
26209	1182	24	with	with	IN
26209	1182	25	the	the	DT
26209	1182	26	dressing	dressing	NN
26209	1182	27	;	;	:
26209	1182	28	cut	cut	VBN
26209	1182	29	in	in	IN
26209	1182	30	dice	dice	NN
26209	1182	31	four	four	CD
26209	1182	32	cold	cold	JJ
26209	1182	33	,	,	,
26209	1182	34	hard	hard	JJ
26209	1182	35	boiled	boil	VBN
26209	1182	36	eggs	egg	NNS
26209	1182	37	,	,	,
26209	1182	38	and	and	CC
26209	1182	39	mix	mix	VB
26209	1182	40	them	-PRON-	PRP
26209	1182	41	in	in	RP
26209	1182	42	lightly	lightly	RB
26209	1182	43	with	with	IN
26209	1182	44	the	the	DT
26209	1182	45	potato	potato	NN
26209	1182	46	and	and	CC
26209	1182	47	celery	celery	NN
26209	1182	48	when	when	WRB
26209	1182	49	adding	add	VBG
26209	1182	50	the	the	DT
26209	1182	51	dressing	dressing	NN
26209	1182	52	.	.	.
26209	1183	1	Use	use	VB
26209	1183	2	mayonnaise	mayonnaise	NN
26209	1183	3	or	or	CC
26209	1183	4	cream	cream	NN
26209	1183	5	dressing	dress	VBG
26209	1183	6	with	with	IN
26209	1183	7	this	this	DT
26209	1183	8	salad	salad	NN
26209	1183	9	,	,	,
26209	1183	10	garnish	garnish	VB
26209	1183	11	with	with	IN
26209	1183	12	dainty	dainty	NN
26209	1183	13	celery	celery	NN
26209	1183	14	tops	top	NNS
26209	1183	15	and	and	CC
26209	1183	16	serve	serve	VBP
26209	1183	17	.	.	.
26209	1184	1	SALAD	salad	NN
26209	1184	2	OF	of	IN
26209	1184	3	TOMATOES	tomatoes	NN
26209	1184	4	STUFFED	stuff	VBN
26209	1184	5	WITH	with	IN
26209	1184	6	CELERY	celery	NN
26209	1184	7	.	.	.
26209	1185	1	Select	select	VB
26209	1185	2	nice	nice	JJ
26209	1185	3	,	,	,
26209	1185	4	smooth	smooth	JJ
26209	1185	5	,	,	,
26209	1185	6	firm	firm	JJ
26209	1185	7	tomatoes	tomato	NNS
26209	1185	8	,	,	,
26209	1185	9	one	one	CD
26209	1185	10	for	for	IN
26209	1185	11	each	each	DT
26209	1185	12	person	person	NN
26209	1185	13	;	;	:
26209	1185	14	blanch	blanch	VB
26209	1185	15	them	-PRON-	PRP
26209	1185	16	in	in	IN
26209	1185	17	the	the	DT
26209	1185	18	usual	usual	JJ
26209	1185	19	way	way	NN
26209	1185	20	,	,	,
26209	1185	21	cut	cut	VB
26209	1185	22	a	a	DT
26209	1185	23	slice	slice	NN
26209	1185	24	from	from	IN
26209	1185	25	the	the	DT
26209	1185	26	stem	stem	NN
26209	1185	27	end	end	NN
26209	1185	28	and	and	CC
26209	1185	29	remove	remove	VB
26209	1185	30	the	the	DT
26209	1185	31	core	core	NN
26209	1185	32	and	and	CC
26209	1185	33	some	some	DT
26209	1185	34	of	of	IN
26209	1185	35	the	the	DT
26209	1185	36	seeds	seed	NNS
26209	1185	37	;	;	,
26209	1185	38	set	set	VBN
26209	1185	39	on	on	IN
26209	1185	40	the	the	DT
26209	1185	41	ice	ice	NN
26209	1185	42	to	to	TO
26209	1185	43	get	get	VB
26209	1185	44	cold	cold	JJ
26209	1185	45	.	.	.
26209	1186	1	Prepare	prepare	VB
26209	1186	2	some	some	DT
26209	1186	3	celery	celery	NN
26209	1186	4	,	,	,
26209	1186	5	shredding	shred	VBG
26209	1186	6	it	-PRON-	PRP
26209	1186	7	fine	fine	JJ
26209	1186	8	and	and	CC
26209	1186	9	using	use	VBG
26209	1186	10	only	only	RB
26209	1186	11	the	the	DT
26209	1186	12	very	very	RB
26209	1186	13	tender	tender	JJ
26209	1186	14	part	part	NN
26209	1186	15	;	;	:
26209	1186	16	mix	mix	VB
26209	1186	17	it	-PRON-	PRP
26209	1186	18	with	with	IN
26209	1186	19	mayonnaise	mayonnaise	NN
26209	1186	20	dressing	dressing	NN
26209	1186	21	,	,	,
26209	1186	22	stuff	stuff	VB
26209	1186	23	the	the	DT
26209	1186	24	tomatoes	tomato	NNS
26209	1186	25	,	,	,
26209	1186	26	allowing	allow	VBG
26209	1186	27	the	the	DT
26209	1186	28	celery	celery	NN
26209	1186	29	to	to	TO
26209	1186	30	come	come	VB
26209	1186	31	above	above	IN
26209	1186	32	the	the	DT
26209	1186	33	top	top	NN
26209	1186	34	,	,	,
26209	1186	35	serve	serve	VB
26209	1186	36	each	each	DT
26209	1186	37	in	in	IN
26209	1186	38	a	a	DT
26209	1186	39	leaf	leaf	NN
26209	1186	40	or	or	CC
26209	1186	41	two	two	CD
26209	1186	42	of	of	IN
26209	1186	43	crisp	crisp	JJ
26209	1186	44	lettuce	lettuce	NN
26209	1186	45	and	and	CC
26209	1186	46	pour	pour	VB
26209	1186	47	some	some	DT
26209	1186	48	mayonnaise	mayonnaise	NN
26209	1186	49	around	around	IN
26209	1186	50	them	-PRON-	PRP
26209	1186	51	.	.	.
26209	1187	1	Salads	salad	NNS
26209	1187	2	should	should	MD
26209	1187	3	be	be	VB
26209	1187	4	ice	ice	NN
26209	1187	5	cold	cold	JJ
26209	1187	6	.	.	.
26209	1188	1	CELERIAC	CELERIAC	NNS
26209	1188	2	AND	and	CC
26209	1188	3	LETTUCE	LETTUCE	NNP
26209	1188	4	SALAD	SALAD	NNP
26209	1188	5	.	.	.
26209	1189	1	Boil	Boil	NNP
26209	1189	2	two	two	CD
26209	1189	3	or	or	CC
26209	1189	4	three	three	CD
26209	1189	5	celery	celery	JJ
26209	1189	6	roots	root	NNS
26209	1189	7	in	in	IN
26209	1189	8	water	water	NN
26209	1189	9	with	with	IN
26209	1189	10	a	a	DT
26209	1189	11	little	little	JJ
26209	1189	12	salt	salt	NN
26209	1189	13	until	until	IN
26209	1189	14	tender	tender	NN
26209	1189	15	;	;	:
26209	1189	16	drain	drain	VB
26209	1189	17	and	and	CC
26209	1189	18	let	let	VB
26209	1189	19	them	-PRON-	PRP
26209	1189	20	get	get	VB
26209	1189	21	cold	cold	JJ
26209	1189	22	.	.	.
26209	1190	1	Cut	cut	VB
26209	1190	2	them	-PRON-	PRP
26209	1190	3	in	in	IN
26209	1190	4	thin	thin	JJ
26209	1190	5	slices	slice	NNS
26209	1190	6	,	,	,
26209	1190	7	make	make	VBP
26209	1190	8	a	a	DT
26209	1190	9	nest	nest	NN
26209	1190	10	of	of	IN
26209	1190	11	crisp	crisp	JJ
26209	1190	12	lettuce	lettuce	NN
26209	1190	13	and	and	CC
26209	1190	14	put	put	VB
26209	1190	15	the	the	DT
26209	1190	16	celery	celery	NN
26209	1190	17	slices	slice	NNS
26209	1190	18	in	in	IN
26209	1190	19	the	the	DT
26209	1190	20	center	center	NN
26209	1190	21	.	.	.
26209	1191	1	Serve	serve	VB
26209	1191	2	with	with	IN
26209	1191	3	a	a	DT
26209	1191	4	French	french	JJ
26209	1191	5	dressing	dressing	NN
26209	1191	6	.	.	.
26209	1192	1	RAW	raw	JJ
26209	1192	2	JERUSALEM	JERUSALEM	NNP
26209	1192	3	ARTICHOKES	ARTICHOKES	NNP
26209	1192	4	AND	and	CC
26209	1192	5	LETTUCE	LETTUCE	NNP
26209	1192	6	SALAD	SALAD	NNP
26209	1192	7	.	.	.
26209	1193	1	Wash	wash	VB
26209	1193	2	and	and	CC
26209	1193	3	peel	peel	VB
26209	1193	4	the	the	DT
26209	1193	5	artichokes	artichoke	NNS
26209	1193	6	,	,	,
26209	1193	7	cut	cut	VBN
26209	1193	8	in	in	IN
26209	1193	9	very	very	RB
26209	1193	10	thin	thin	JJ
26209	1193	11	slices	slice	NNS
26209	1193	12	and	and	CC
26209	1193	13	put	put	VBD
26209	1193	14	into	into	IN
26209	1193	15	an	an	DT
26209	1193	16	earthen	earthen	JJ
26209	1193	17	bowl	bowl	NN
26209	1193	18	with	with	IN
26209	1193	19	vinegar	vinegar	NN
26209	1193	20	and	and	CC
26209	1193	21	water	water	NN
26209	1193	22	with	with	IN
26209	1193	23	a	a	DT
26209	1193	24	lump	lump	NN
26209	1193	25	of	of	IN
26209	1193	26	ice	ice	NN
26209	1193	27	in	in	IN
26209	1193	28	it	-PRON-	PRP
26209	1193	29	.	.	.
26209	1194	1	The	the	DT
26209	1194	2	vinegar	vinegar	NN
26209	1194	3	will	will	MD
26209	1194	4	prevent	prevent	VB
26209	1194	5	them	-PRON-	PRP
26209	1194	6	from	from	IN
26209	1194	7	turning	turn	VBG
26209	1194	8	dark	dark	NN
26209	1194	9	.	.	.
26209	1195	1	When	when	WRB
26209	1195	2	ready	ready	JJ
26209	1195	3	to	to	TO
26209	1195	4	serve	serve	VB
26209	1195	5	,	,	,
26209	1195	6	place	place	NN
26209	1195	7	in	in	IN
26209	1195	8	the	the	DT
26209	1195	9	center	center	NN
26209	1195	10	of	of	IN
26209	1195	11	nice	nice	JJ
26209	1195	12	,	,	,
26209	1195	13	fresh	fresh	JJ
26209	1195	14	lettuce	lettuce	NN
26209	1195	15	and	and	CC
26209	1195	16	serve	serve	VB
26209	1195	17	with	with	IN
26209	1195	18	a	a	DT
26209	1195	19	French	french	JJ
26209	1195	20	dressing	dressing	NN
26209	1195	21	.	.	.
26209	1196	1	SALAD	SALAD	NNP
26209	1196	2	À	À	NNP
26209	1196	3	LA	LA	NNP
26209	1196	4	MACÉDOINE	MACÉDOINE	NNP
26209	1196	5	.	.	.
26209	1197	1	Take	take	VB
26209	1197	2	several	several	JJ
26209	1197	3	kinds	kind	NNS
26209	1197	4	of	of	IN
26209	1197	5	cold	cold	JJ
26209	1197	6	boiled	boil	VBN
26209	1197	7	vegetables	vegetable	NNS
26209	1197	8	in	in	IN
26209	1197	9	equal	equal	JJ
26209	1197	10	quantities	quantity	NNS
26209	1197	11	,	,	,
26209	1197	12	such	such	JJ
26209	1197	13	as	as	IN
26209	1197	14	green	green	JJ
26209	1197	15	peas	pea	NNS
26209	1197	16	,	,	,
26209	1197	17	string	string	NN
26209	1197	18	beans	bean	NNS
26209	1197	19	,	,	,
26209	1197	20	flowerettes	flowerette	NNS
26209	1197	21	of	of	IN
26209	1197	22	cauliflower	cauliflower	NN
26209	1197	23	,	,	,
26209	1197	24	asparagus	asparagus	NN
26209	1197	25	points	point	NNS
26209	1197	26	,	,	,
26209	1197	27	a	a	DT
26209	1197	28	small	small	JJ
26209	1197	29	potato	potato	NN
26209	1197	30	and	and	CC
26209	1197	31	a	a	DT
26209	1197	32	French	french	JJ
26209	1197	33	carrot	carrot	NN
26209	1197	34	cut	cut	NN
26209	1197	35	in	in	IN
26209	1197	36	small	small	JJ
26209	1197	37	dice	dice	NNS
26209	1197	38	,	,	,
26209	1197	39	and	and	CC
26209	1197	40	a	a	DT
26209	1197	41	little	little	JJ
26209	1197	42	green	green	JJ
26209	1197	43	pepper	pepper	NN
26209	1197	44	if	if	IN
26209	1197	45	liked	like	VBN
26209	1197	46	;	;	:
26209	1197	47	mix	mix	VB
26209	1197	48	together	together	RB
26209	1197	49	and	and	CC
26209	1197	50	serve	serve	VB
26209	1197	51	in	in	IN
26209	1197	52	a	a	DT
26209	1197	53	nest	nest	NN
26209	1197	54	of	of	IN
26209	1197	55	fresh	fresh	JJ
26209	1197	56	,	,	,
26209	1197	57	crisp	crisp	JJ
26209	1197	58	lettuce	lettuce	NN
26209	1197	59	with	with	IN
26209	1197	60	a	a	DT
26209	1197	61	French	french	JJ
26209	1197	62	dressing	dressing	NN
26209	1197	63	,	,	,
26209	1197	64	or	or	CC
26209	1197	65	mayonnaise	mayonnaise	NN
26209	1197	66	,	,	,
26209	1197	67	if	if	IN
26209	1197	68	preferred	prefer	VBN
26209	1197	69	.	.	.
26209	1198	1	ASPARAGUS	ASPARAGUS	NNP
26209	1198	2	SALAD	SALAD	NNP
26209	1198	3	.	.	.
26209	1199	1	Select	select	VB
26209	1199	2	very	very	RB
26209	1199	3	tender	tender	NN
26209	1199	4	asparagus	asparagus	NN
26209	1199	5	,	,	,
26209	1199	6	cut	cut	VBD
26209	1199	7	off	off	RP
26209	1199	8	all	all	PDT
26209	1199	9	the	the	DT
26209	1199	10	woody	woody	NN
26209	1199	11	part	part	NN
26209	1199	12	and	and	CC
26209	1199	13	boil	boil	VB
26209	1199	14	until	until	IN
26209	1199	15	tender	tender	NN
26209	1199	16	,	,	,
26209	1199	17	set	set	VBN
26209	1199	18	aside	aside	RB
26209	1199	19	to	to	TO
26209	1199	20	get	get	VB
26209	1199	21	cold	cold	JJ
26209	1199	22	,	,	,
26209	1199	23	and	and	CC
26209	1199	24	then	then	RB
26209	1199	25	put	put	VB
26209	1199	26	on	on	RP
26209	1199	27	ice	ice	NN
26209	1199	28	until	until	IN
26209	1199	29	serving	serve	VBG
26209	1199	30	time	time	NN
26209	1199	31	;	;	:
26209	1199	32	arrange	arrange	NN
26209	1199	33	nicely	nicely	RB
26209	1199	34	on	on	IN
26209	1199	35	a	a	DT
26209	1199	36	platter	platter	NN
26209	1199	37	or	or	CC
26209	1199	38	individual	individual	JJ
26209	1199	39	plates	plate	NNS
26209	1199	40	and	and	CC
26209	1199	41	serve	serve	VB
26209	1199	42	with	with	IN
26209	1199	43	either	either	DT
26209	1199	44	mayonnaise	mayonnaise	NN
26209	1199	45	or	or	CC
26209	1199	46	French	french	JJ
26209	1199	47	dressing	dressing	NN
26209	1199	48	.	.	.
26209	1200	1	CUCUMBER	CUCUMBER	NNP
26209	1200	2	SALAD	SALAD	NNP
26209	1200	3	.	.	.
26209	1201	1	Peel	peel	VB
26209	1201	2	and	and	CC
26209	1201	3	cut	cut	VB
26209	1201	4	in	in	IN
26209	1201	5	very	very	RB
26209	1201	6	thin	thin	JJ
26209	1201	7	slices	slice	NNS
26209	1201	8	,	,	,
26209	1201	9	lay	lie	VBD
26209	1201	10	in	in	IN
26209	1201	11	a	a	DT
26209	1201	12	bowl	bowl	NN
26209	1201	13	,	,	,
26209	1201	14	cover	cover	VB
26209	1201	15	with	with	IN
26209	1201	16	water	water	NN
26209	1201	17	,	,	,
26209	1201	18	sprinkle	sprinkle	VB
26209	1201	19	a	a	DT
26209	1201	20	little	little	JJ
26209	1201	21	salt	salt	NN
26209	1201	22	over	over	IN
26209	1201	23	them	-PRON-	PRP
26209	1201	24	and	and	CC
26209	1201	25	put	put	VB
26209	1201	26	a	a	DT
26209	1201	27	lump	lump	NN
26209	1201	28	of	of	IN
26209	1201	29	ice	ice	NN
26209	1201	30	on	on	IN
26209	1201	31	top	top	NN
26209	1201	32	,	,	,
26209	1201	33	let	let	VB
26209	1201	34	them	-PRON-	PRP
26209	1201	35	remain	remain	VB
26209	1201	36	until	until	IN
26209	1201	37	serving	serve	VBG
26209	1201	38	time	time	NN
26209	1201	39	,	,	,
26209	1201	40	drain	drain	VB
26209	1201	41	off	off	RP
26209	1201	42	the	the	DT
26209	1201	43	water	water	NN
26209	1201	44	and	and	CC
26209	1201	45	serve	serve	VB
26209	1201	46	in	in	IN
26209	1201	47	a	a	DT
26209	1201	48	glass	glass	NN
26209	1201	49	dish	dish	NN
26209	1201	50	with	with	IN
26209	1201	51	a	a	DT
26209	1201	52	French	french	JJ
26209	1201	53	dressing	dressing	NN
26209	1201	54	.	.	.
26209	1202	1	They	-PRON-	PRP
26209	1202	2	should	should	MD
26209	1202	3	be	be	VB
26209	1202	4	very	very	RB
26209	1202	5	cold	cold	JJ
26209	1202	6	and	and	CC
26209	1202	7	crisp	crisp	JJ
26209	1202	8	.	.	.
26209	1203	1	A	a	DT
26209	1203	2	little	little	JJ
26209	1203	3	green	green	JJ
26209	1203	4	pepper	pepper	NN
26209	1203	5	,	,	,
26209	1203	6	chopped	chop	VBD
26209	1203	7	very	very	RB
26209	1203	8	fine	fine	JJ
26209	1203	9	,	,	,
26209	1203	10	is	be	VBZ
26209	1203	11	an	an	DT
26209	1203	12	addition	addition	NN
26209	1203	13	;	;	:
26209	1203	14	also	also	RB
26209	1203	15	to	to	TO
26209	1203	16	rub	rub	VB
26209	1203	17	the	the	DT
26209	1203	18	spoon	spoon	NN
26209	1203	19	used	use	VBN
26209	1203	20	in	in	IN
26209	1203	21	mixing	mix	VBG
26209	1203	22	with	with	IN
26209	1203	23	a	a	DT
26209	1203	24	clove	clove	NN
26209	1203	25	of	of	IN
26209	1203	26	garlic	garlic	NN
26209	1203	27	gives	give	VBZ
26209	1203	28	a	a	DT
26209	1203	29	piquancy	piquancy	NN
26209	1203	30	to	to	IN
26209	1203	31	the	the	DT
26209	1203	32	salad	salad	NN
26209	1203	33	.	.	.
26209	1204	1	COLD	COLD	NNP
26209	1204	2	SLAW	SLAW	NNP
26209	1204	3	.	.	.
26209	1205	1	Select	select	VB
26209	1205	2	a	a	DT
26209	1205	3	firm	firm	JJ
26209	1205	4	cabbage	cabbage	NN
26209	1205	5	and	and	CC
26209	1205	6	shave	shave	VB
26209	1205	7	very	very	RB
26209	1205	8	fine	fine	RB
26209	1205	9	on	on	IN
26209	1205	10	a	a	DT
26209	1205	11	cutter	cutter	NN
26209	1205	12	that	that	WDT
26209	1205	13	comes	come	VBZ
26209	1205	14	for	for	IN
26209	1205	15	this	this	DT
26209	1205	16	purpose	purpose	NN
26209	1205	17	.	.	.
26209	1206	1	Use	use	VB
26209	1206	2	the	the	DT
26209	1206	3	cream	cream	NN
26209	1206	4	dressing	dress	VBG
26209	1206	5	or	or	CC
26209	1206	6	French	french	JJ
26209	1206	7	dressing	dressing	NN
26209	1206	8	with	with	IN
26209	1206	9	a	a	DT
26209	1206	10	little	little	RB
26209	1206	11	dry	dry	JJ
26209	1206	12	mustard	mustard	NN
26209	1206	13	added	add	VBD
26209	1206	14	.	.	.
26209	1207	1	TOMATO	tomato	NN
26209	1207	2	SALAD	SALAD	NNP
26209	1207	3	.	.	.
26209	1208	1	The	the	DT
26209	1208	2	tomatoes	tomato	NNS
26209	1208	3	should	should	MD
26209	1208	4	be	be	VB
26209	1208	5	blanched	blanch	VBN
26209	1208	6	in	in	IN
26209	1208	7	the	the	DT
26209	1208	8	usual	usual	JJ
26209	1208	9	way	way	NN
26209	1208	10	,	,	,
26209	1208	11	and	and	CC
26209	1208	12	either	either	CC
26209	1208	13	sliced	slice	VBN
26209	1208	14	or	or	CC
26209	1208	15	cut	cut	VBN
26209	1208	16	in	in	IN
26209	1208	17	dice	dice	NN
26209	1208	18	or	or	CC
26209	1208	19	served	serve	VBD
26209	1208	20	whole	whole	RB
26209	1208	21	;	;	:
26209	1208	22	or	or	CC
26209	1208	23	they	-PRON-	PRP
26209	1208	24	may	may	MD
26209	1208	25	be	be	VB
26209	1208	26	cut	cut	VBN
26209	1208	27	in	in	IN
26209	1208	28	quarters	quarter	NNS
26209	1208	29	,	,	,
26209	1208	30	not	not	RB
26209	1208	31	quite	quite	RB
26209	1208	32	separating	separate	VBG
26209	1208	33	them	-PRON-	PRP
26209	1208	34	,	,	,
26209	1208	35	and	and	CC
26209	1208	36	arranged	arrange	VBD
26209	1208	37	in	in	IN
26209	1208	38	a	a	DT
26209	1208	39	bed	bed	NN
26209	1208	40	of	of	IN
26209	1208	41	lettuce	lettuce	NN
26209	1208	42	with	with	IN
26209	1208	43	a	a	DT
26209	1208	44	spoonful	spoonful	NN
26209	1208	45	of	of	IN
26209	1208	46	mayonnaise	mayonnaise	NN
26209	1208	47	on	on	IN
26209	1208	48	top	top	NN
26209	1208	49	of	of	IN
26209	1208	50	each	each	DT
26209	1208	51	tomato	tomato	NN
26209	1208	52	and	and	CC
26209	1208	53	the	the	DT
26209	1208	54	lettuce	lettuce	NN
26209	1208	55	garnished	garnish	VBN
26209	1208	56	with	with	IN
26209	1208	57	the	the	DT
26209	1208	58	same	same	JJ
26209	1208	59	.	.	.
26209	1209	1	ENDIVE	ENDIVE	NNP
26209	1209	2	is	be	VBZ
26209	1209	3	excellent	excellent	JJ
26209	1209	4	with	with	IN
26209	1209	5	French	french	JJ
26209	1209	6	dressing	dressing	NN
26209	1209	7	.	.	.
26209	1210	1	EGG	EGG	NNP
26209	1210	2	SALAD	SALAD	NNP
26209	1210	3	.	.	.
26209	1211	1	Boil	Boil	NNP
26209	1211	2	three	three	CD
26209	1211	3	eggs	egg	NNS
26209	1211	4	hard	hard	RB
26209	1211	5	,	,	,
26209	1211	6	cut	cut	VBN
26209	1211	7	in	in	IN
26209	1211	8	half	half	NN
26209	1211	9	lengthwise	lengthwise	RB
26209	1211	10	,	,	,
26209	1211	11	remove	remove	VB
26209	1211	12	the	the	DT
26209	1211	13	yolks	yolk	NNS
26209	1211	14	and	and	CC
26209	1211	15	mash	mash	NN
26209	1211	16	fine	fine	NN
26209	1211	17	.	.	.
26209	1212	1	Mix	mix	VB
26209	1212	2	together	together	RB
26209	1212	3	in	in	IN
26209	1212	4	a	a	DT
26209	1212	5	saucepan	saucepan	NN
26209	1212	6	the	the	DT
26209	1212	7	third	third	JJ
26209	1212	8	of	of	IN
26209	1212	9	a	a	DT
26209	1212	10	teaspoonful	teaspoonful	JJ
26209	1212	11	each	each	DT
26209	1212	12	of	of	IN
26209	1212	13	dry	dry	JJ
26209	1212	14	mustard	mustard	NN
26209	1212	15	,	,	,
26209	1212	16	salt	salt	NN
26209	1212	17	and	and	CC
26209	1212	18	white	white	JJ
26209	1212	19	pepper	pepper	NN
26209	1212	20	,	,	,
26209	1212	21	a	a	DT
26209	1212	22	saltspoonful	saltspoonful	NN
26209	1212	23	of	of	IN
26209	1212	24	curry	curry	NN
26209	1212	25	powder	powder	NN
26209	1212	26	,	,	,
26209	1212	27	a	a	DT
26209	1212	28	few	few	JJ
26209	1212	29	drops	drop	NNS
26209	1212	30	of	of	IN
26209	1212	31	onion	onion	NN
26209	1212	32	juice	juice	NN
26209	1212	33	,	,	,
26209	1212	34	a	a	DT
26209	1212	35	teaspoonful	teaspoonful	NN
26209	1212	36	of	of	IN
26209	1212	37	vinegar	vinegar	NN
26209	1212	38	,	,	,
26209	1212	39	two	two	CD
26209	1212	40	tablespoonfuls	tablespoonful	NNS
26209	1212	41	of	of	IN
26209	1212	42	egg	egg	NN
26209	1212	43	well	well	UH
26209	1212	44	beaten	beat	VBN
26209	1212	45	,	,	,
26209	1212	46	two	two	CD
26209	1212	47	teaspoonfuls	teaspoonful	NNS
26209	1212	48	of	of	IN
26209	1212	49	olive	olive	NN
26209	1212	50	oil	oil	NN
26209	1212	51	and	and	CC
26209	1212	52	a	a	DT
26209	1212	53	tablespoonful	tablespoonful	NN
26209	1212	54	of	of	IN
26209	1212	55	rich	rich	JJ
26209	1212	56	cream	cream	NN
26209	1212	57	.	.	.
26209	1213	1	Put	put	VB
26209	1213	2	the	the	DT
26209	1213	3	ingredients	ingredient	NNS
26209	1213	4	together	together	RB
26209	1213	5	in	in	IN
26209	1213	6	the	the	DT
26209	1213	7	order	order	NN
26209	1213	8	in	in	IN
26209	1213	9	which	which	WDT
26209	1213	10	they	-PRON-	PRP
26209	1213	11	are	be	VBP
26209	1213	12	named	name	VBN
26209	1213	13	,	,	,
26209	1213	14	beat	beat	VBD
26209	1213	15	well	well	RB
26209	1213	16	,	,	,
26209	1213	17	set	set	VB
26209	1213	18	the	the	DT
26209	1213	19	bowl	bowl	NN
26209	1213	20	over	over	IN
26209	1213	21	the	the	DT
26209	1213	22	steam	steam	NN
26209	1213	23	of	of	IN
26209	1213	24	the	the	DT
26209	1213	25	kettle	kettle	NN
26209	1213	26	and	and	CC
26209	1213	27	stir	stir	VB
26209	1213	28	constantly	constantly	RB
26209	1213	29	until	until	IN
26209	1213	30	thick	thick	JJ
26209	1213	31	and	and	CC
26209	1213	32	creamy	creamy	JJ
26209	1213	33	;	;	:
26209	1213	34	remove	remove	VB
26209	1213	35	and	and	CC
26209	1213	36	stir	stir	VB
26209	1213	37	in	in	IN
26209	1213	38	the	the	DT
26209	1213	39	mashed	mashed	JJ
26209	1213	40	egg	egg	NNP
26209	1213	41	yolks	yolk	NNS
26209	1213	42	,	,	,
26209	1213	43	a	a	DT
26209	1213	44	little	little	JJ
26209	1213	45	at	at	IN
26209	1213	46	a	a	DT
26209	1213	47	time	time	NN
26209	1213	48	,	,	,
26209	1213	49	and	and	CC
26209	1213	50	set	set	VBD
26209	1213	51	on	on	IN
26209	1213	52	the	the	DT
26209	1213	53	ice	ice	NN
26209	1213	54	to	to	TO
26209	1213	55	get	get	VB
26209	1213	56	very	very	RB
26209	1213	57	cold	cold	JJ
26209	1213	58	.	.	.
26209	1214	1	To	to	TO
26209	1214	2	serve	serve	VB
26209	1214	3	,	,	,
26209	1214	4	fill	fill	VB
26209	1214	5	the	the	DT
26209	1214	6	whites	white	NNS
26209	1214	7	of	of	IN
26209	1214	8	egg	egg	NN
26209	1214	9	,	,	,
26209	1214	10	dividing	divide	VBG
26209	1214	11	the	the	DT
26209	1214	12	mixture	mixture	NN
26209	1214	13	among	among	IN
26209	1214	14	them	-PRON-	PRP
26209	1214	15	,	,	,
26209	1214	16	put	put	VB
26209	1214	17	each	each	DT
26209	1214	18	half	half	JJ
26209	1214	19	egg	egg	NN
26209	1214	20	on	on	IN
26209	1214	21	two	two	CD
26209	1214	22	or	or	CC
26209	1214	23	three	three	CD
26209	1214	24	leaves	leave	NNS
26209	1214	25	of	of	IN
26209	1214	26	tender	tender	NN
26209	1214	27	lettuce	lettuce	NN
26209	1214	28	,	,	,
26209	1214	29	with	with	IN
26209	1214	30	mayonnaise	mayonnaise	NN
26209	1214	31	dressing	dress	VBG
26209	1214	32	around	around	IN
26209	1214	33	them	-PRON-	PRP
26209	1214	34	.	.	.
26209	1215	1	Desserts	dessert	NNS
26209	1215	2	.	.	.
26209	1216	1	APPLE	APPLE	NNP
26209	1216	2	BETTY	BETTY	NNP
26209	1216	3	.	.	.
26209	1217	1	Two	two	CD
26209	1217	2	cups	cup	NNS
26209	1217	3	of	of	IN
26209	1217	4	tart	tart	JJ
26209	1217	5	cooking	cooking	NN
26209	1217	6	apples	apple	NNS
26209	1217	7	,	,	,
26209	1217	8	chopped	chop	VBN
26209	1217	9	,	,	,
26209	1217	10	a	a	DT
26209	1217	11	cup	cup	NN
26209	1217	12	and	and	CC
26209	1217	13	a	a	DT
26209	1217	14	half	half	NN
26209	1217	15	of	of	IN
26209	1217	16	stale	stale	JJ
26209	1217	17	bread	bread	NN
26209	1217	18	crumbs	crumb	NNS
26209	1217	19	--	--	:
26209	1217	20	bakers	baker	NNS
26209	1217	21	'	'	POS
26209	1217	22	bread	bread	NN
26209	1217	23	is	be	VBZ
26209	1217	24	the	the	DT
26209	1217	25	best	good	JJS
26209	1217	26	;	;	:
26209	1217	27	four	four	CD
26209	1217	28	heaping	heaping	NN
26209	1217	29	tablespoonfuls	tablespoonful	NNS
26209	1217	30	of	of	IN
26209	1217	31	sugar	sugar	NN
26209	1217	32	,	,	,
26209	1217	33	one	one	CD
26209	1217	34	generous	generous	JJ
26209	1217	35	tablespoonful	tablespoonful	NN
26209	1217	36	of	of	IN
26209	1217	37	butter	butter	NN
26209	1217	38	,	,	,
26209	1217	39	and	and	CC
26209	1217	40	the	the	DT
26209	1217	41	grated	grate	VBN
26209	1217	42	rind	rind	NN
26209	1217	43	of	of	IN
26209	1217	44	one	one	CD
26209	1217	45	lemon	lemon	NN
26209	1217	46	.	.	.
26209	1218	1	Butter	butter	VB
26209	1218	2	a	a	DT
26209	1218	3	pudding	pudding	JJ
26209	1218	4	dish	dish	NN
26209	1218	5	,	,	,
26209	1218	6	divide	divide	VB
26209	1218	7	the	the	DT
26209	1218	8	ingredients	ingredient	NNS
26209	1218	9	into	into	IN
26209	1218	10	four	four	CD
26209	1218	11	layers	layer	NNS
26209	1218	12	,	,	,
26209	1218	13	beginning	begin	VBG
26209	1218	14	with	with	IN
26209	1218	15	apples	apple	NNS
26209	1218	16	and	and	CC
26209	1218	17	finishing	finish	VBG
26209	1218	18	with	with	IN
26209	1218	19	bread	bread	NN
26209	1218	20	crumbs	crumb	NNS
26209	1218	21	.	.	.
26209	1219	1	Sprinkle	sprinkle	VB
26209	1219	2	the	the	DT
26209	1219	3	sugar	sugar	NN
26209	1219	4	and	and	CC
26209	1219	5	lemon	lemon	VB
26209	1219	6	over	over	IN
26209	1219	7	the	the	DT
26209	1219	8	apples	apple	NNS
26209	1219	9	and	and	CC
26209	1219	10	cut	cut	VBD
26209	1219	11	the	the	DT
26209	1219	12	butter	butter	NN
26209	1219	13	into	into	IN
26209	1219	14	tiny	tiny	JJ
26209	1219	15	lumps	lump	NNS
26209	1219	16	and	and	CC
26209	1219	17	scatter	scatter	NN
26209	1219	18	over	over	IN
26209	1219	19	the	the	DT
26209	1219	20	crumbs	crumb	NNS
26209	1219	21	.	.	.
26209	1220	1	Bake	bake	VB
26209	1220	2	three	three	CD
26209	1220	3	-	-	HYPH
26209	1220	4	quarters	quarter	NNS
26209	1220	5	of	of	IN
26209	1220	6	an	an	DT
26209	1220	7	hour	hour	NN
26209	1220	8	in	in	IN
26209	1220	9	a	a	DT
26209	1220	10	moderate	moderate	JJ
26209	1220	11	oven	oven	NN
26209	1220	12	.	.	.
26209	1221	1	Serve	serve	VB
26209	1221	2	with	with	IN
26209	1221	3	cream	cream	NN
26209	1221	4	or	or	CC
26209	1221	5	hard	hard	JJ
26209	1221	6	sauce	sauce	NN
26209	1221	7	.	.	.
26209	1222	1	APPLE	APPLE	NNP
26209	1222	2	CHARLOTTE	CHARLOTTE	NNP
26209	1222	3	.	.	.
26209	1223	1	Pare	Pare	NNP
26209	1223	2	,	,	,
26209	1223	3	core	core	NN
26209	1223	4	and	and	CC
26209	1223	5	quarter	quarter	NN
26209	1223	6	eight	eight	CD
26209	1223	7	or	or	CC
26209	1223	8	nine	nine	CD
26209	1223	9	good	good	JJ
26209	1223	10	cooking	cooking	NN
26209	1223	11	apples	apple	NNS
26209	1223	12	,	,	,
26209	1223	13	put	put	VBD
26209	1223	14	them	-PRON-	PRP
26209	1223	15	into	into	IN
26209	1223	16	a	a	DT
26209	1223	17	double	double	JJ
26209	1223	18	boiler	boiler	NN
26209	1223	19	with	with	IN
26209	1223	20	two	two	CD
26209	1223	21	tablespoonfuls	tablespoonful	NNS
26209	1223	22	of	of	IN
26209	1223	23	butter	butter	NN
26209	1223	24	,	,	,
26209	1223	25	half	half	PDT
26209	1223	26	a	a	DT
26209	1223	27	cup	cup	NN
26209	1223	28	of	of	IN
26209	1223	29	sugar	sugar	NN
26209	1223	30	,	,	,
26209	1223	31	the	the	DT
26209	1223	32	juice	juice	NN
26209	1223	33	and	and	CC
26209	1223	34	grated	grate	VBN
26209	1223	35	rind	rind	NN
26209	1223	36	of	of	IN
26209	1223	37	a	a	DT
26209	1223	38	lemon	lemon	NN
26209	1223	39	;	;	:
26209	1223	40	cook	cook	NN
26209	1223	41	until	until	IN
26209	1223	42	tender	tender	NN
26209	1223	43	.	.	.
26209	1224	1	Take	take	VB
26209	1224	2	a	a	DT
26209	1224	3	plain	plain	JJ
26209	1224	4	mould	mould	NN
26209	1224	5	that	that	WDT
26209	1224	6	holds	hold	VBZ
26209	1224	7	three	three	CD
26209	1224	8	pints	pint	NNS
26209	1224	9	,	,	,
26209	1224	10	butter	butter	VB
26209	1224	11	it	-PRON-	PRP
26209	1224	12	well	well	RB
26209	1224	13	,	,	,
26209	1224	14	line	line	VBP
26209	1224	15	the	the	DT
26209	1224	16	bottom	bottom	NN
26209	1224	17	and	and	CC
26209	1224	18	sides	side	NNS
26209	1224	19	with	with	IN
26209	1224	20	very	very	RB
26209	1224	21	thin	thin	JJ
26209	1224	22	slices	slice	NNS
26209	1224	23	of	of	IN
26209	1224	24	home	home	NN
26209	1224	25	-	-	HYPH
26209	1224	26	made	make	VBN
26209	1224	27	bread	bread	NN
26209	1224	28	.	.	.
26209	1225	1	Remove	remove	VB
26209	1225	2	the	the	DT
26209	1225	3	crust	crust	NN
26209	1225	4	,	,	,
26209	1225	5	dip	dip	VB
26209	1225	6	each	each	DT
26209	1225	7	slice	slice	NN
26209	1225	8	in	in	IN
26209	1225	9	melted	melted	JJ
26209	1225	10	butter	butter	NN
26209	1225	11	,	,	,
26209	1225	12	fit	fit	VB
26209	1225	13	them	-PRON-	PRP
26209	1225	14	evenly	evenly	RB
26209	1225	15	together	together	RB
26209	1225	16	in	in	IN
26209	1225	17	the	the	DT
26209	1225	18	mould	mould	NN
26209	1225	19	,	,	,
26209	1225	20	fill	fill	VB
26209	1225	21	with	with	IN
26209	1225	22	the	the	DT
26209	1225	23	apples	apple	NNS
26209	1225	24	,	,	,
26209	1225	25	cover	cover	VB
26209	1225	26	with	with	IN
26209	1225	27	the	the	DT
26209	1225	28	bread	bread	NN
26209	1225	29	,	,	,
26209	1225	30	dredge	dredge	VB
26209	1225	31	it	-PRON-	PRP
26209	1225	32	with	with	IN
26209	1225	33	sugar	sugar	NN
26209	1225	34	and	and	CC
26209	1225	35	bake	bake	VB
26209	1225	36	three	three	CD
26209	1225	37	-	-	HYPH
26209	1225	38	quarters	quarter	NNS
26209	1225	39	of	of	IN
26209	1225	40	an	an	DT
26209	1225	41	hour	hour	NN
26209	1225	42	in	in	IN
26209	1225	43	a	a	DT
26209	1225	44	quick	quick	JJ
26209	1225	45	oven	oven	NN
26209	1225	46	.	.	.
26209	1226	1	Have	have	VBP
26209	1226	2	a	a	DT
26209	1226	3	hot	hot	JJ
26209	1226	4	platter	platter	NN
26209	1226	5	,	,	,
26209	1226	6	lay	lie	VBD
26209	1226	7	it	-PRON-	PRP
26209	1226	8	over	over	IN
26209	1226	9	the	the	DT
26209	1226	10	top	top	NN
26209	1226	11	of	of	IN
26209	1226	12	the	the	DT
26209	1226	13	charlotte	charlotte	NN
26209	1226	14	,	,	,
26209	1226	15	turn	turn	VB
26209	1226	16	it	-PRON-	PRP
26209	1226	17	over	over	RP
26209	1226	18	,	,	,
26209	1226	19	and	and	CC
26209	1226	20	lift	lift	VB
26209	1226	21	off	off	RP
26209	1226	22	the	the	DT
26209	1226	23	mould	mould	NN
26209	1226	24	.	.	.
26209	1227	1	Serve	serve	VB
26209	1227	2	hot	hot	JJ
26209	1227	3	with	with	IN
26209	1227	4	or	or	CC
26209	1227	5	without	without	IN
26209	1227	6	sauce	sauce	NN
26209	1227	7	or	or	CC
26209	1227	8	cream	cream	NN
26209	1227	9	.	.	.
26209	1228	1	APPLE	APPLE	NNP
26209	1228	2	CROQUETTES	croquette	NNS
26209	1228	3	.	.	.
26209	1229	1	Peel	peel	NN
26209	1229	2	,	,	,
26209	1229	3	core	core	NN
26209	1229	4	and	and	CC
26209	1229	5	quarter	quarter	NN
26209	1229	6	four	four	CD
26209	1229	7	good	good	JJ
26209	1229	8	-	-	HYPH
26209	1229	9	sized	sized	JJ
26209	1229	10	cooking	cooking	NN
26209	1229	11	apples	apple	NNS
26209	1229	12	,	,	,
26209	1229	13	cut	cut	VBN
26209	1229	14	in	in	IN
26209	1229	15	thin	thin	JJ
26209	1229	16	slices	slice	NNS
26209	1229	17	and	and	CC
26209	1229	18	put	put	VBD
26209	1229	19	them	-PRON-	PRP
26209	1229	20	in	in	IN
26209	1229	21	a	a	DT
26209	1229	22	granite	granite	NN
26209	1229	23	ware	ware	NN
26209	1229	24	saucepan	saucepan	NN
26209	1229	25	over	over	IN
26209	1229	26	the	the	DT
26209	1229	27	fire	fire	NN
26209	1229	28	with	with	IN
26209	1229	29	a	a	DT
26209	1229	30	small	small	JJ
26209	1229	31	tablespoonful	tablespoonful	NN
26209	1229	32	of	of	IN
26209	1229	33	butter	butter	NN
26209	1229	34	,	,	,
26209	1229	35	a	a	DT
26209	1229	36	heaping	heaping	NN
26209	1229	37	tablespoonful	tablespoonful	NN
26209	1229	38	of	of	IN
26209	1229	39	sugar	sugar	NN
26209	1229	40	,	,	,
26209	1229	41	the	the	DT
26209	1229	42	grated	grate	VBN
26209	1229	43	rind	rind	NN
26209	1229	44	of	of	IN
26209	1229	45	half	half	PDT
26209	1229	46	a	a	DT
26209	1229	47	lemon	lemon	NN
26209	1229	48	and	and	CC
26209	1229	49	a	a	DT
26209	1229	50	saltspoonful	saltspoonful	NN
26209	1229	51	of	of	IN
26209	1229	52	cinnamon	cinnamon	NN
26209	1229	53	;	;	:
26209	1229	54	cover	cover	VB
26209	1229	55	tightly	tightly	RB
26209	1229	56	and	and	CC
26209	1229	57	cook	cook	VB
26209	1229	58	until	until	IN
26209	1229	59	tender	tender	NN
26209	1229	60	,	,	,
26209	1229	61	taking	take	VBG
26209	1229	62	care	care	NN
26209	1229	63	that	that	IN
26209	1229	64	it	-PRON-	PRP
26209	1229	65	does	do	VBZ
26209	1229	66	not	not	RB
26209	1229	67	burn	burn	VB
26209	1229	68	.	.	.
26209	1230	1	When	when	WRB
26209	1230	2	done	do	VBN
26209	1230	3	add	add	VB
26209	1230	4	an	an	DT
26209	1230	5	even	even	RB
26209	1230	6	tablespoonful	tablespoonful	JJ
26209	1230	7	of	of	IN
26209	1230	8	Groult	Groult	NNP
26209	1230	9	's	's	POS
26209	1230	10	potato	potato	NN
26209	1230	11	flour	flour	NN
26209	1230	12	,	,	,
26209	1230	13	mixed	mix	VBN
26209	1230	14	with	with	IN
26209	1230	15	a	a	DT
26209	1230	16	very	very	RB
26209	1230	17	little	little	JJ
26209	1230	18	water	water	NN
26209	1230	19	,	,	,
26209	1230	20	then	then	RB
26209	1230	21	stir	stir	VB
26209	1230	22	in	in	IN
26209	1230	23	one	one	CD
26209	1230	24	beaten	beat	VBN
26209	1230	25	egg	egg	NN
26209	1230	26	,	,	,
26209	1230	27	and	and	CC
26209	1230	28	remove	remove	VB
26209	1230	29	from	from	IN
26209	1230	30	the	the	DT
26209	1230	31	fire	fire	NN
26209	1230	32	.	.	.
26209	1231	1	Turn	turn	VB
26209	1231	2	into	into	IN
26209	1231	3	a	a	DT
26209	1231	4	deep	deep	JJ
26209	1231	5	plate	plate	NN
26209	1231	6	to	to	TO
26209	1231	7	get	get	VB
26209	1231	8	cold	cold	JJ
26209	1231	9	,	,	,
26209	1231	10	form	form	VB
26209	1231	11	in	in	IN
26209	1231	12	cylinders	cylinder	NNS
26209	1231	13	,	,	,
26209	1231	14	dip	dip	NN
26209	1231	15	in	in	IN
26209	1231	16	egg	egg	NN
26209	1231	17	and	and	CC
26209	1231	18	dried	dry	VBN
26209	1231	19	bread	bread	NN
26209	1231	20	crumbs	crumb	NNS
26209	1231	21	and	and	CC
26209	1231	22	fry	fry	VB
26209	1231	23	in	in	IN
26209	1231	24	boiling	boil	VBG
26209	1231	25	fat	fat	NN
26209	1231	26	.	.	.
26209	1232	1	Sift	Sift	NNP
26209	1232	2	powdered	powder	VBD
26209	1232	3	sugar	sugar	NN
26209	1232	4	over	over	IN
26209	1232	5	them	-PRON-	PRP
26209	1232	6	and	and	CC
26209	1232	7	serve	serve	VB
26209	1232	8	hot	hot	JJ
26209	1232	9	,	,	,
26209	1232	10	with	with	IN
26209	1232	11	or	or	CC
26209	1232	12	without	without	IN
26209	1232	13	cream	cream	NN
26209	1232	14	.	.	.
26209	1233	1	APPLES	APPLES	NNP
26209	1233	2	STEWED	STEWED	NNP
26209	1233	3	WHOLE	whole	JJ
26209	1233	4	.	.	.
26209	1234	1	Take	take	VB
26209	1234	2	some	some	DT
26209	1234	3	nice	nice	JJ
26209	1234	4	,	,	,
26209	1234	5	tart	tart	JJ
26209	1234	6	cooking	cooking	NN
26209	1234	7	apples	apple	NNS
26209	1234	8	,	,	,
26209	1234	9	pare	pare	NN
26209	1234	10	and	and	CC
26209	1234	11	put	put	VBD
26209	1234	12	them	-PRON-	PRP
26209	1234	13	into	into	IN
26209	1234	14	a	a	DT
26209	1234	15	saucepan	saucepan	NN
26209	1234	16	with	with	IN
26209	1234	17	the	the	DT
26209	1234	18	juice	juice	NN
26209	1234	19	of	of	IN
26209	1234	20	two	two	CD
26209	1234	21	lemons	lemon	NNS
26209	1234	22	and	and	CC
26209	1234	23	the	the	DT
26209	1234	24	rind	rind	NN
26209	1234	25	of	of	IN
26209	1234	26	one	one	CD
26209	1234	27	;	;	:
26209	1234	28	cover	cover	VB
26209	1234	29	with	with	IN
26209	1234	30	water	water	NN
26209	1234	31	,	,	,
26209	1234	32	cook	cook	VB
26209	1234	33	slowly	slowly	RB
26209	1234	34	until	until	IN
26209	1234	35	they	-PRON-	PRP
26209	1234	36	can	can	MD
26209	1234	37	be	be	VB
26209	1234	38	pierced	pierce	VBN
26209	1234	39	with	with	IN
26209	1234	40	a	a	DT
26209	1234	41	straw	straw	NN
26209	1234	42	,	,	,
26209	1234	43	take	take	VB
26209	1234	44	them	-PRON-	PRP
26209	1234	45	from	from	IN
26209	1234	46	the	the	DT
26209	1234	47	water	water	NN
26209	1234	48	with	with	IN
26209	1234	49	a	a	DT
26209	1234	50	draining	drain	VBG
26209	1234	51	spoon	spoon	NN
26209	1234	52	.	.	.
26209	1235	1	Make	make	VB
26209	1235	2	a	a	DT
26209	1235	3	syrup	syrup	NN
26209	1235	4	,	,	,
26209	1235	5	allowing	allow	VBG
26209	1235	6	half	half	PDT
26209	1235	7	a	a	DT
26209	1235	8	pound	pound	NN
26209	1235	9	of	of	IN
26209	1235	10	sugar	sugar	NN
26209	1235	11	to	to	IN
26209	1235	12	a	a	DT
26209	1235	13	pound	pound	NN
26209	1235	14	of	of	IN
26209	1235	15	fruit	fruit	NN
26209	1235	16	,	,	,
26209	1235	17	use	use	VBP
26209	1235	18	as	as	RB
26209	1235	19	much	much	JJ
26209	1235	20	of	of	IN
26209	1235	21	the	the	DT
26209	1235	22	water	water	NN
26209	1235	23	the	the	DT
26209	1235	24	apples	apple	NNS
26209	1235	25	were	be	VBD
26209	1235	26	cooked	cook	VBN
26209	1235	27	in	in	IN
26209	1235	28	as	as	IN
26209	1235	29	will	will	MD
26209	1235	30	dissolve	dissolve	VB
26209	1235	31	the	the	DT
26209	1235	32	sugar	sugar	NN
26209	1235	33	;	;	:
26209	1235	34	when	when	WRB
26209	1235	35	it	-PRON-	PRP
26209	1235	36	comes	come	VBZ
26209	1235	37	to	to	IN
26209	1235	38	a	a	DT
26209	1235	39	boil	boil	NN
26209	1235	40	add	add	VB
26209	1235	41	the	the	DT
26209	1235	42	apples	apple	NNS
26209	1235	43	and	and	CC
26209	1235	44	cook	cook	NN
26209	1235	45	until	until	IN
26209	1235	46	clear	clear	JJ
26209	1235	47	.	.	.
26209	1236	1	Take	take	VB
26209	1236	2	the	the	DT
26209	1236	3	apples	apple	NNS
26209	1236	4	out	out	RP
26209	1236	5	,	,	,
26209	1236	6	core	core	VB
26209	1236	7	them	-PRON-	PRP
26209	1236	8	and	and	CC
26209	1236	9	fill	fill	VB
26209	1236	10	with	with	IN
26209	1236	11	a	a	DT
26209	1236	12	fruit	fruit	NN
26209	1236	13	jelly	jelly	NN
26209	1236	14	,	,	,
26209	1236	15	if	if	IN
26209	1236	16	liked	like	VBN
26209	1236	17	,	,	,
26209	1236	18	boil	boil	VB
26209	1236	19	down	down	RP
26209	1236	20	the	the	DT
26209	1236	21	syrup	syrup	NN
26209	1236	22	and	and	CC
26209	1236	23	pour	pour	VB
26209	1236	24	over	over	IN
26209	1236	25	the	the	DT
26209	1236	26	fruit	fruit	NN
26209	1236	27	.	.	.
26209	1237	1	Serve	serve	VB
26209	1237	2	very	very	RB
26209	1237	3	cold	cold	JJ
26209	1237	4	with	with	IN
26209	1237	5	whipped	whip	VBN
26209	1237	6	or	or	CC
26209	1237	7	plain	plain	JJ
26209	1237	8	cream	cream	NN
26209	1237	9	.	.	.
26209	1238	1	Bartlett	Bartlett	NNP
26209	1238	2	pears	pear	NNS
26209	1238	3	may	may	MD
26209	1238	4	be	be	VB
26209	1238	5	cooked	cook	VBN
26209	1238	6	in	in	IN
26209	1238	7	the	the	DT
26209	1238	8	same	same	JJ
26209	1238	9	manner	manner	NN
26209	1238	10	,	,	,
26209	1238	11	serving	serve	VBG
26209	1238	12	them	-PRON-	PRP
26209	1238	13	whole	whole	JJ
26209	1238	14	.	.	.
26209	1239	1	APPLE	APPLE	NNP
26209	1239	2	SOUFFLÉ	SOUFFLÉ	NNP
26209	1239	3	.	.	.
26209	1240	1	Seven	seven	CD
26209	1240	2	tart	tart	JJ
26209	1240	3	,	,	,
26209	1240	4	juicy	juicy	JJ
26209	1240	5	apples	apple	NNS
26209	1240	6	,	,	,
26209	1240	7	pared	pare	VBD
26209	1240	8	and	and	CC
26209	1240	9	cored	core	VBD
26209	1240	10	,	,	,
26209	1240	11	and	and	CC
26209	1240	12	cut	cut	VBD
26209	1240	13	fine	fine	JJ
26209	1240	14	.	.	.
26209	1241	1	Put	put	VB
26209	1241	2	them	-PRON-	PRP
26209	1241	3	over	over	IN
26209	1241	4	the	the	DT
26209	1241	5	fire	fire	NN
26209	1241	6	in	in	IN
26209	1241	7	a	a	DT
26209	1241	8	double	double	JJ
26209	1241	9	boiler	boiler	NN
26209	1241	10	without	without	IN
26209	1241	11	any	any	DT
26209	1241	12	water	water	NN
26209	1241	13	,	,	,
26209	1241	14	steam	steam	NN
26209	1241	15	until	until	IN
26209	1241	16	tender	tender	NN
26209	1241	17	,	,	,
26209	1241	18	then	then	RB
26209	1241	19	stir	stir	VB
26209	1241	20	into	into	IN
26209	1241	21	them	-PRON-	PRP
26209	1241	22	two	two	CD
26209	1241	23	tablespoonfuls	tablespoonful	NNS
26209	1241	24	of	of	IN
26209	1241	25	butter	butter	NN
26209	1241	26	and	and	CC
26209	1241	27	one	one	CD
26209	1241	28	cup	cup	NN
26209	1241	29	of	of	IN
26209	1241	30	sugar	sugar	NN
26209	1241	31	,	,	,
26209	1241	32	remove	remove	VB
26209	1241	33	from	from	IN
26209	1241	34	the	the	DT
26209	1241	35	fire	fire	NN
26209	1241	36	,	,	,
26209	1241	37	and	and	CC
26209	1241	38	turn	turn	VB
26209	1241	39	it	-PRON-	PRP
26209	1241	40	into	into	IN
26209	1241	41	a	a	DT
26209	1241	42	bowl	bowl	NN
26209	1241	43	to	to	TO
26209	1241	44	cool	cool	VB
26209	1241	45	.	.	.
26209	1242	1	When	when	WRB
26209	1242	2	it	-PRON-	PRP
26209	1242	3	is	be	VBZ
26209	1242	4	cold	cold	JJ
26209	1242	5	beat	beat	NN
26209	1242	6	in	in	IN
26209	1242	7	the	the	DT
26209	1242	8	yolks	yolk	NNS
26209	1242	9	of	of	IN
26209	1242	10	four	four	CD
26209	1242	11	eggs	egg	NNS
26209	1242	12	,	,	,
26209	1242	13	whipped	whip	VBD
26209	1242	14	very	very	RB
26209	1242	15	light	light	JJ
26209	1242	16	,	,	,
26209	1242	17	a	a	DT
26209	1242	18	little	little	JJ
26209	1242	19	grated	grated	JJ
26209	1242	20	lemon	lemon	NN
26209	1242	21	peel	peel	NN
26209	1242	22	,	,	,
26209	1242	23	and	and	CC
26209	1242	24	then	then	RB
26209	1242	25	add	add	VB
26209	1242	26	alternately	alternately	RB
26209	1242	27	the	the	DT
26209	1242	28	whites	white	NNS
26209	1242	29	of	of	IN
26209	1242	30	the	the	DT
26209	1242	31	eggs	egg	NNS
26209	1242	32	,	,	,
26209	1242	33	beaten	beat	VBN
26209	1242	34	to	to	IN
26209	1242	35	a	a	DT
26209	1242	36	stiff	stiff	JJ
26209	1242	37	froth	froth	NN
26209	1242	38	,	,	,
26209	1242	39	and	and	CC
26209	1242	40	a	a	DT
26209	1242	41	cup	cup	NN
26209	1242	42	of	of	IN
26209	1242	43	stale	stale	JJ
26209	1242	44	bread	bread	NN
26209	1242	45	crumbs	crumb	NNS
26209	1242	46	.	.	.
26209	1243	1	Beat	beat	VB
26209	1243	2	hard	hard	RB
26209	1243	3	for	for	IN
26209	1243	4	a	a	DT
26209	1243	5	few	few	JJ
26209	1243	6	moments	moment	NNS
26209	1243	7	and	and	CC
26209	1243	8	turn	turn	VB
26209	1243	9	into	into	IN
26209	1243	10	a	a	DT
26209	1243	11	buttered	butter	VBN
26209	1243	12	pudding	pudding	NN
26209	1243	13	dish	dish	NN
26209	1243	14	and	and	CC
26209	1243	15	bake	bake	NN
26209	1243	16	in	in	RP
26209	1243	17	a	a	DT
26209	1243	18	moderate	moderate	JJ
26209	1243	19	oven	oven	NN
26209	1243	20	about	about	IN
26209	1243	21	one	one	CD
26209	1243	22	hour	hour	NN
26209	1243	23	.	.	.
26209	1244	1	Cover	cover	VB
26209	1244	2	it	-PRON-	PRP
26209	1244	3	while	while	IN
26209	1244	4	baking	bake	VBG
26209	1244	5	until	until	IN
26209	1244	6	ten	ten	CD
26209	1244	7	or	or	CC
26209	1244	8	fifteen	fifteen	CD
26209	1244	9	minutes	minute	NNS
26209	1244	10	before	before	IN
26209	1244	11	it	-PRON-	PRP
26209	1244	12	is	be	VBZ
26209	1244	13	done	do	VBN
26209	1244	14	,	,	,
26209	1244	15	so	so	IN
26209	1244	16	that	that	IN
26209	1244	17	it	-PRON-	PRP
26209	1244	18	will	will	MD
26209	1244	19	not	not	RB
26209	1244	20	form	form	VB
26209	1244	21	a	a	DT
26209	1244	22	hard	hard	JJ
26209	1244	23	crust	crust	NN
26209	1244	24	and	and	CC
26209	1244	25	become	become	VB
26209	1244	26	dry	dry	JJ
26209	1244	27	.	.	.
26209	1245	1	Serve	serve	VB
26209	1245	2	warm	warm	JJ
26209	1245	3	in	in	IN
26209	1245	4	the	the	DT
26209	1245	5	dish	dish	NN
26209	1245	6	in	in	IN
26209	1245	7	which	which	WDT
26209	1245	8	it	-PRON-	PRP
26209	1245	9	is	be	VBZ
26209	1245	10	baked	baked	JJ
26209	1245	11	.	.	.
26209	1246	1	APPLE	APPLE	NNP
26209	1246	2	CUSTARD.--No	CUSTARD.--No	NNP
26209	1246	3	.	.	.
26209	1247	1	1	1	LS
26209	1247	2	.	.	.
26209	1248	1	Grate	grate	VB
26209	1248	2	some	some	DT
26209	1248	3	good	good	JJ
26209	1248	4	,	,	,
26209	1248	5	tart	tart	VB
26209	1248	6	cooking	cooking	NN
26209	1248	7	apples	apple	NNS
26209	1248	8	--	--	:
26209	1248	9	enough	enough	RB
26209	1248	10	to	to	TO
26209	1248	11	measure	measure	VB
26209	1248	12	one	one	CD
26209	1248	13	quart	quart	NN
26209	1248	14	.	.	.
26209	1249	1	Beat	beat	VB
26209	1249	2	a	a	DT
26209	1249	3	generous	generous	JJ
26209	1249	4	tablespoonful	tablespoonful	NN
26209	1249	5	of	of	IN
26209	1249	6	butter	butter	NN
26209	1249	7	and	and	CC
26209	1249	8	seven	seven	CD
26209	1249	9	tablespoonfuls	tablespoonful	NNS
26209	1249	10	of	of	IN
26209	1249	11	sugar	sugar	NN
26209	1249	12	to	to	IN
26209	1249	13	a	a	DT
26209	1249	14	cream	cream	NN
26209	1249	15	,	,	,
26209	1249	16	add	add	VB
26209	1249	17	to	to	IN
26209	1249	18	this	this	DT
26209	1249	19	four	four	CD
26209	1249	20	egg	egg	NN
26209	1249	21	yolks	yolk	NNS
26209	1249	22	beaten	beat	VBN
26209	1249	23	light	light	NN
26209	1249	24	,	,	,
26209	1249	25	then	then	RB
26209	1249	26	the	the	DT
26209	1249	27	apples	apple	NNS
26209	1249	28	and	and	CC
26209	1249	29	the	the	DT
26209	1249	30	grated	grate	VBN
26209	1249	31	rind	rind	NN
26209	1249	32	of	of	IN
26209	1249	33	a	a	DT
26209	1249	34	lemon	lemon	NN
26209	1249	35	,	,	,
26209	1249	36	and	and	CC
26209	1249	37	lastly	lastly	RB
26209	1249	38	the	the	DT
26209	1249	39	whites	white	NNS
26209	1249	40	of	of	IN
26209	1249	41	four	four	CD
26209	1249	42	eggs	egg	NNS
26209	1249	43	beaten	beat	VBN
26209	1249	44	to	to	IN
26209	1249	45	a	a	DT
26209	1249	46	stiff	stiff	JJ
26209	1249	47	froth	froth	NN
26209	1249	48	.	.	.
26209	1250	1	It	-PRON-	PRP
26209	1250	2	can	can	MD
26209	1250	3	be	be	VB
26209	1250	4	baked	bake	VBN
26209	1250	5	in	in	IN
26209	1250	6	puff	puff	NN
26209	1250	7	paste	paste	NN
26209	1250	8	or	or	CC
26209	1250	9	without	without	IN
26209	1250	10	.	.	.
26209	1251	1	Serve	serve	VB
26209	1251	2	cold	cold	NN
26209	1251	3	.	.	.
26209	1252	1	APPLE	APPLE	NNP
26209	1252	2	CUSTARD.--No	CUSTARD.--No	NNP
26209	1252	3	.	.	.
26209	1253	1	2	2	LS
26209	1253	2	.	.	.
26209	1254	1	Pare	Pare	NNP
26209	1254	2	,	,	,
26209	1254	3	core	core	NN
26209	1254	4	and	and	CC
26209	1254	5	quarter	quarter	NN
26209	1254	6	half	half	PDT
26209	1254	7	a	a	DT
26209	1254	8	dozen	dozen	NN
26209	1254	9	fine	fine	JJ
26209	1254	10	,	,	,
26209	1254	11	large	large	JJ
26209	1254	12	cooking	cooking	NN
26209	1254	13	apples	apple	NNS
26209	1254	14	,	,	,
26209	1254	15	put	put	VBD
26209	1254	16	them	-PRON-	PRP
26209	1254	17	in	in	IN
26209	1254	18	a	a	DT
26209	1254	19	double	double	JJ
26209	1254	20	boiler	boiler	NN
26209	1254	21	with	with	IN
26209	1254	22	the	the	DT
26209	1254	23	grated	grate	VBN
26209	1254	24	rind	rind	NN
26209	1254	25	of	of	IN
26209	1254	26	half	half	PDT
26209	1254	27	a	a	DT
26209	1254	28	large	large	JJ
26209	1254	29	lemon	lemon	NN
26209	1254	30	,	,	,
26209	1254	31	cook	cook	NN
26209	1254	32	until	until	IN
26209	1254	33	tender	tender	NN
26209	1254	34	,	,	,
26209	1254	35	and	and	CC
26209	1254	36	press	press	VB
26209	1254	37	through	through	IN
26209	1254	38	a	a	DT
26209	1254	39	sieve	sieve	NN
26209	1254	40	;	;	:
26209	1254	41	there	there	EX
26209	1254	42	must	must	MD
26209	1254	43	be	be	VB
26209	1254	44	three	three	CD
26209	1254	45	-	-	HYPH
26209	1254	46	quarters	quarter	NNS
26209	1254	47	of	of	IN
26209	1254	48	a	a	DT
26209	1254	49	pint	pint	NN
26209	1254	50	of	of	IN
26209	1254	51	the	the	DT
26209	1254	52	purée	purée	NN
26209	1254	53	.	.	.
26209	1255	1	Add	add	VB
26209	1255	2	an	an	DT
26209	1255	3	ounce	ounce	NN
26209	1255	4	and	and	CC
26209	1255	5	a	a	DT
26209	1255	6	half	half	NN
26209	1255	7	of	of	IN
26209	1255	8	granulated	granulate	VBN
26209	1255	9	sugar	sugar	NN
26209	1255	10	and	and	CC
26209	1255	11	set	set	VBD
26209	1255	12	it	-PRON-	PRP
26209	1255	13	away	away	RB
26209	1255	14	to	to	TO
26209	1255	15	get	get	VB
26209	1255	16	cold	cold	JJ
26209	1255	17	.	.	.
26209	1256	1	Then	then	RB
26209	1256	2	beat	beat	VB
26209	1256	3	three	three	CD
26209	1256	4	eggs	egg	NNS
26209	1256	5	very	very	RB
26209	1256	6	light	light	JJ
26209	1256	7	and	and	CC
26209	1256	8	stir	stir	VBP
26209	1256	9	gradually	gradually	RB
26209	1256	10	into	into	IN
26209	1256	11	a	a	DT
26209	1256	12	pint	pint	NN
26209	1256	13	of	of	IN
26209	1256	14	rich	rich	JJ
26209	1256	15	milk	milk	NN
26209	1256	16	alternately	alternately	RB
26209	1256	17	with	with	IN
26209	1256	18	the	the	DT
26209	1256	19	apple	apple	NN
26209	1256	20	purée	purée	NN
26209	1256	21	,	,	,
26209	1256	22	add	add	VB
26209	1256	23	a	a	DT
26209	1256	24	little	little	JJ
26209	1256	25	cinnamon	cinnamon	NN
26209	1256	26	,	,	,
26209	1256	27	pour	pour	VB
26209	1256	28	it	-PRON-	PRP
26209	1256	29	into	into	IN
26209	1256	30	a	a	DT
26209	1256	31	pudding	pudding	JJ
26209	1256	32	dish	dish	NN
26209	1256	33	and	and	CC
26209	1256	34	bake	bake	VB
26209	1256	35	about	about	RB
26209	1256	36	twenty	twenty	CD
26209	1256	37	minutes	minute	NNS
26209	1256	38	.	.	.
26209	1257	1	Serve	serve	VB
26209	1257	2	cold	cold	JJ
26209	1257	3	with	with	IN
26209	1257	4	a	a	DT
26209	1257	5	little	little	JJ
26209	1257	6	cinnamon	cinnamon	NN
26209	1257	7	and	and	CC
26209	1257	8	sugar	sugar	NN
26209	1257	9	sifted	sift	VBN
26209	1257	10	over	over	IN
26209	1257	11	it	-PRON-	PRP
26209	1257	12	.	.	.
26209	1258	1	BAKED	BAKED	NNP
26209	1258	2	APPLE	APPLE	NNP
26209	1258	3	DUMPLINGS	dumpling	NNS
26209	1258	4	.	.	.
26209	1259	1	Sift	sift	VB
26209	1259	2	a	a	DT
26209	1259	3	pint	pint	NN
26209	1259	4	of	of	IN
26209	1259	5	flour	flour	NN
26209	1259	6	with	with	IN
26209	1259	7	a	a	DT
26209	1259	8	teaspoonful	teaspoonful	NN
26209	1259	9	of	of	IN
26209	1259	10	baking	bake	VBG
26209	1259	11	powder	powder	NN
26209	1259	12	and	and	CC
26209	1259	13	half	half	PDT
26209	1259	14	a	a	DT
26209	1259	15	teaspoonful	teaspoonful	NN
26209	1259	16	of	of	IN
26209	1259	17	salt	salt	NN
26209	1259	18	.	.	.
26209	1260	1	Put	put	VB
26209	1260	2	a	a	DT
26209	1260	3	quarter	quarter	NN
26209	1260	4	of	of	IN
26209	1260	5	a	a	DT
26209	1260	6	pint	pint	NN
26209	1260	7	of	of	IN
26209	1260	8	butter	butter	NN
26209	1260	9	into	into	IN
26209	1260	10	it	-PRON-	PRP
26209	1260	11	and	and	CC
26209	1260	12	chop	chop	VB
26209	1260	13	it	-PRON-	PRP
26209	1260	14	fine	fine	RB
26209	1260	15	with	with	IN
26209	1260	16	a	a	DT
26209	1260	17	knife	knife	NN
26209	1260	18	;	;	:
26209	1260	19	mix	mix	VB
26209	1260	20	it	-PRON-	PRP
26209	1260	21	well	well	RB
26209	1260	22	--	--	:
26209	1260	23	do	do	VB
26209	1260	24	not	not	RB
26209	1260	25	use	use	VB
26209	1260	26	the	the	DT
26209	1260	27	hands	hand	NNS
26209	1260	28	;	;	:
26209	1260	29	then	then	RB
26209	1260	30	add	add	VB
26209	1260	31	milk	milk	NN
26209	1260	32	enough	enough	JJ
26209	1260	33	to	to	TO
26209	1260	34	moisten	moisten	VB
26209	1260	35	it	-PRON-	PRP
26209	1260	36	,	,	,
26209	1260	37	about	about	RB
26209	1260	38	a	a	DT
26209	1260	39	quarter	quarter	NN
26209	1260	40	of	of	IN
26209	1260	41	a	a	DT
26209	1260	42	pint	pint	NN
26209	1260	43	.	.	.
26209	1261	1	Dust	dust	VB
26209	1261	2	a	a	DT
26209	1261	3	pastry	pastry	NN
26209	1261	4	board	board	NN
26209	1261	5	with	with	IN
26209	1261	6	flour	flour	NN
26209	1261	7	,	,	,
26209	1261	8	take	take	VB
26209	1261	9	the	the	DT
26209	1261	10	dough	dough	NN
26209	1261	11	from	from	IN
26209	1261	12	the	the	DT
26209	1261	13	bowl	bowl	NN
26209	1261	14	,	,	,
26209	1261	15	roll	roll	VB
26209	1261	16	lightly	lightly	RB
26209	1261	17	into	into	IN
26209	1261	18	a	a	DT
26209	1261	19	sheet	sheet	NN
26209	1261	20	about	about	IN
26209	1261	21	an	an	DT
26209	1261	22	eighth	eighth	NN
26209	1261	23	of	of	IN
26209	1261	24	an	an	DT
26209	1261	25	inch	inch	NN
26209	1261	26	thick	thick	JJ
26209	1261	27	,	,	,
26209	1261	28	cut	cut	VBN
26209	1261	29	into	into	IN
26209	1261	30	squares	square	NNS
26209	1261	31	large	large	JJ
26209	1261	32	enough	enough	RB
26209	1261	33	to	to	TO
26209	1261	34	hold	hold	VB
26209	1261	35	an	an	DT
26209	1261	36	apple	apple	NN
26209	1261	37	.	.	.
26209	1262	1	Pare	pare	VB
26209	1262	2	and	and	CC
26209	1262	3	core	core	VB
26209	1262	4	medium	medium	JJ
26209	1262	5	sized	sized	JJ
26209	1262	6	cooking	cooking	NN
26209	1262	7	apples	apple	NNS
26209	1262	8	,	,	,
26209	1262	9	fill	fill	VBP
26209	1262	10	with	with	IN
26209	1262	11	sugar	sugar	NN
26209	1262	12	and	and	CC
26209	1262	13	a	a	DT
26209	1262	14	little	little	JJ
26209	1262	15	cinnamon	cinnamon	NN
26209	1262	16	,	,	,
26209	1262	17	put	put	VBN
26209	1262	18	in	in	IN
26209	1262	19	the	the	DT
26209	1262	20	middle	middle	NN
26209	1262	21	of	of	IN
26209	1262	22	the	the	DT
26209	1262	23	square	square	NN
26209	1262	24	and	and	CC
26209	1262	25	draw	draw	VB
26209	1262	26	the	the	DT
26209	1262	27	corners	corner	NNS
26209	1262	28	up	up	RP
26209	1262	29	over	over	IN
26209	1262	30	the	the	DT
26209	1262	31	apples	apple	NNS
26209	1262	32	,	,	,
26209	1262	33	moistening	moisten	VBG
26209	1262	34	them	-PRON-	PRP
26209	1262	35	with	with	IN
26209	1262	36	a	a	DT
26209	1262	37	little	little	JJ
26209	1262	38	white	white	NN
26209	1262	39	of	of	IN
26209	1262	40	egg	egg	NN
26209	1262	41	or	or	CC
26209	1262	42	water	water	NN
26209	1262	43	to	to	TO
26209	1262	44	make	make	VB
26209	1262	45	them	-PRON-	PRP
26209	1262	46	stick	stick	VB
26209	1262	47	.	.	.
26209	1263	1	Brush	brush	VB
26209	1263	2	over	over	IN
26209	1263	3	the	the	DT
26209	1263	4	dumplings	dumpling	NNS
26209	1263	5	with	with	IN
26209	1263	6	beaten	beat	VBN
26209	1263	7	egg	egg	NN
26209	1263	8	and	and	CC
26209	1263	9	bake	bake	NN
26209	1263	10	in	in	RP
26209	1263	11	a	a	DT
26209	1263	12	good	good	JJ
26209	1263	13	oven	oven	NN
26209	1263	14	.	.	.
26209	1264	1	The	the	DT
26209	1264	2	time	time	NN
26209	1264	3	will	will	MD
26209	1264	4	depend	depend	VB
26209	1264	5	upon	upon	IN
26209	1264	6	the	the	DT
26209	1264	7	apples	apple	NNS
26209	1264	8	--	--	:
26209	1264	9	about	about	RB
26209	1264	10	half	half	PDT
26209	1264	11	an	an	DT
26209	1264	12	hour	hour	NN
26209	1264	13	.	.	.
26209	1265	1	Serve	serve	VB
26209	1265	2	with	with	IN
26209	1265	3	cream	cream	NN
26209	1265	4	.	.	.
26209	1266	1	APPLE	APPLE	NNP
26209	1266	2	FLOAT	FLOAT	NNP
26209	1266	3	.	.	.
26209	1267	1	Have	have	VBP
26209	1267	2	a	a	DT
26209	1267	3	pint	pint	NN
26209	1267	4	of	of	IN
26209	1267	5	apple	apple	NNP
26209	1267	6	purée	purée	NNP
26209	1267	7	,	,	,
26209	1267	8	made	make	VBN
26209	1267	9	from	from	IN
26209	1267	10	nice	nice	JJ
26209	1267	11	tart	tart	JJ
26209	1267	12	apples	apple	NNS
26209	1267	13	,	,	,
26209	1267	14	sweetened	sweeten	VBN
26209	1267	15	to	to	TO
26209	1267	16	taste	taste	VB
26209	1267	17	and	and	CC
26209	1267	18	flavored	flavor	VBN
26209	1267	19	with	with	IN
26209	1267	20	the	the	DT
26209	1267	21	grated	grate	VBN
26209	1267	22	rind	rind	NN
26209	1267	23	of	of	IN
26209	1267	24	lemon	lemon	NN
26209	1267	25	and	and	CC
26209	1267	26	cinnamon	cinnamon	NN
26209	1267	27	,	,	,
26209	1267	28	or	or	CC
26209	1267	29	nutmeg	nutmeg	NNP
26209	1267	30	if	if	IN
26209	1267	31	preferred	prefer	VBN
26209	1267	32	.	.	.
26209	1268	1	Set	Set	VBD
26209	1268	2	it	-PRON-	PRP
26209	1268	3	on	on	IN
26209	1268	4	the	the	DT
26209	1268	5	ice	ice	NN
26209	1268	6	that	that	WDT
26209	1268	7	it	-PRON-	PRP
26209	1268	8	may	may	MD
26209	1268	9	be	be	VB
26209	1268	10	very	very	RB
26209	1268	11	cold	cold	JJ
26209	1268	12	,	,	,
26209	1268	13	beat	beat	VBD
26209	1268	14	the	the	DT
26209	1268	15	whites	white	NNS
26209	1268	16	of	of	IN
26209	1268	17	two	two	CD
26209	1268	18	eggs	egg	NNS
26209	1268	19	to	to	IN
26209	1268	20	a	a	DT
26209	1268	21	stiff	stiff	JJ
26209	1268	22	froth	froth	NN
26209	1268	23	and	and	CC
26209	1268	24	add	add	VB
26209	1268	25	to	to	IN
26209	1268	26	the	the	DT
26209	1268	27	purée	purée	NN
26209	1268	28	of	of	IN
26209	1268	29	apples	apple	NNS
26209	1268	30	,	,	,
26209	1268	31	and	and	CC
26209	1268	32	serve	serve	VB
26209	1268	33	with	with	IN
26209	1268	34	cream	cream	NN
26209	1268	35	.	.	.
26209	1269	1	APPLES	APPLES	NNP
26209	1269	2	FRIED	FRIED	NNP
26209	1269	3	.	.	.
26209	1270	1	Wash	wash	VB
26209	1270	2	and	and	CC
26209	1270	3	wipe	wipe	VB
26209	1270	4	some	some	DT
26209	1270	5	tart	tart	JJ
26209	1270	6	cooking	cooking	NN
26209	1270	7	apples	apple	NNS
26209	1270	8	,	,	,
26209	1270	9	cut	cut	VBN
26209	1270	10	in	in	IN
26209	1270	11	slices	slice	NNS
26209	1270	12	a	a	DT
26209	1270	13	quarter	quarter	NN
26209	1270	14	of	of	IN
26209	1270	15	an	an	DT
26209	1270	16	inch	inch	NN
26209	1270	17	thick	thick	JJ
26209	1270	18	,	,	,
26209	1270	19	core	core	JJ
26209	1270	20	and	and	CC
26209	1270	21	fry	fry	VB
26209	1270	22	them	-PRON-	PRP
26209	1270	23	in	in	IN
26209	1270	24	butter	butter	NN
26209	1270	25	until	until	IN
26209	1270	26	tender	tender	NN
26209	1270	27	and	and	CC
26209	1270	28	brown	brown	NNP
26209	1270	29	,	,	,
26209	1270	30	dredge	dredge	VB
26209	1270	31	them	-PRON-	PRP
26209	1270	32	with	with	IN
26209	1270	33	sugar	sugar	NN
26209	1270	34	and	and	CC
26209	1270	35	serve	serve	VB
26209	1270	36	hot	hot	JJ
26209	1270	37	.	.	.
26209	1271	1	APPLE	APPLE	NNP
26209	1271	2	MARMALADE	MARMALADE	NNP
26209	1271	3	.	.	.
26209	1272	1	Two	two	CD
26209	1272	2	pounds	pound	NNS
26209	1272	3	of	of	IN
26209	1272	4	tart	tart	JJ
26209	1272	5	cooking	cook	VBG
26209	1272	6	apples	apple	NNS
26209	1272	7	,	,	,
26209	1272	8	one	one	CD
26209	1272	9	pound	pound	NN
26209	1272	10	of	of	IN
26209	1272	11	sugar	sugar	NN
26209	1272	12	,	,	,
26209	1272	13	one	one	CD
26209	1272	14	pint	pint	NN
26209	1272	15	of	of	IN
26209	1272	16	water	water	NN
26209	1272	17	,	,	,
26209	1272	18	one	one	CD
26209	1272	19	lemon	lemon	NN
26209	1272	20	and	and	CC
26209	1272	21	some	some	DT
26209	1272	22	blanched	blanch	VBN
26209	1272	23	almonds	almond	NNS
26209	1272	24	.	.	.
26209	1273	1	Stir	stir	VB
26209	1273	2	the	the	DT
26209	1273	3	sugar	sugar	NN
26209	1273	4	and	and	CC
26209	1273	5	water	water	NN
26209	1273	6	together	together	RB
26209	1273	7	and	and	CC
26209	1273	8	boil	boil	VB
26209	1273	9	it	-PRON-	PRP
26209	1273	10	until	until	IN
26209	1273	11	it	-PRON-	PRP
26209	1273	12	strings	string	VBZ
26209	1273	13	from	from	IN
26209	1273	14	the	the	DT
26209	1273	15	spoon	spoon	NN
26209	1273	16	,	,	,
26209	1273	17	then	then	RB
26209	1273	18	add	add	VB
26209	1273	19	the	the	DT
26209	1273	20	apples	apple	NNS
26209	1273	21	pared	pare	VBN
26209	1273	22	and	and	CC
26209	1273	23	cored	core	VBD
26209	1273	24	and	and	CC
26209	1273	25	cut	cut	VBN
26209	1273	26	in	in	IN
26209	1273	27	small	small	JJ
26209	1273	28	pieces	piece	NNS
26209	1273	29	,	,	,
26209	1273	30	cook	cook	VB
26209	1273	31	until	until	IN
26209	1273	32	very	very	RB
26209	1273	33	thick	thick	JJ
26209	1273	34	,	,	,
26209	1273	35	flavor	flavor	NN
26209	1273	36	with	with	IN
26209	1273	37	the	the	DT
26209	1273	38	juice	juice	NN
26209	1273	39	and	and	CC
26209	1273	40	grated	grate	VBD
26209	1273	41	peel	peel	NN
26209	1273	42	of	of	IN
26209	1273	43	a	a	DT
26209	1273	44	small	small	JJ
26209	1273	45	lemon	lemon	NN
26209	1273	46	.	.	.
26209	1274	1	Turn	turn	VB
26209	1274	2	into	into	IN
26209	1274	3	a	a	DT
26209	1274	4	wet	wet	JJ
26209	1274	5	mould	mould	NN
26209	1274	6	,	,	,
26209	1274	7	when	when	WRB
26209	1274	8	cold	cold	JJ
26209	1274	9	set	set	NN
26209	1274	10	on	on	IN
26209	1274	11	the	the	DT
26209	1274	12	ice	ice	NN
26209	1274	13	.	.	.
26209	1275	1	Turn	turn	VB
26209	1275	2	out	out	RP
26209	1275	3	on	on	IN
26209	1275	4	a	a	DT
26209	1275	5	glass	glass	NN
26209	1275	6	dish	dish	NN
26209	1275	7	,	,	,
26209	1275	8	stick	stick	VB
26209	1275	9	it	-PRON-	PRP
26209	1275	10	thickly	thickly	RB
26209	1275	11	over	over	RB
26209	1275	12	with	with	IN
26209	1275	13	the	the	DT
26209	1275	14	blanched	blanch	VBN
26209	1275	15	almonds	almond	NNS
26209	1275	16	,	,	,
26209	1275	17	garnish	garnish	VBP
26209	1275	18	with	with	IN
26209	1275	19	whipped	whip	VBN
26209	1275	20	cream	cream	NN
26209	1275	21	and	and	CC
26209	1275	22	serve	serve	VB
26209	1275	23	with	with	IN
26209	1275	24	cream	cream	NN
26209	1275	25	.	.	.
26209	1276	1	APPLE	APPLE	NNP
26209	1276	2	MERINGUE	MERINGUE	NNP
26209	1276	3	.	.	.
26209	1277	1	Put	put	VB
26209	1277	2	a	a	DT
26209	1277	3	pint	pint	NN
26209	1277	4	of	of	IN
26209	1277	5	apple	apple	NN
26209	1277	6	sauce	sauce	NN
26209	1277	7	,	,	,
26209	1277	8	made	make	VBN
26209	1277	9	of	of	IN
26209	1277	10	tart	tart	JJ
26209	1277	11	cooking	cooking	NN
26209	1277	12	apples	apple	NNS
26209	1277	13	,	,	,
26209	1277	14	slightly	slightly	RB
26209	1277	15	sweetened	sweeten	VBN
26209	1277	16	,	,	,
26209	1277	17	into	into	IN
26209	1277	18	a	a	DT
26209	1277	19	pudding	pudding	JJ
26209	1277	20	dish	dish	NN
26209	1277	21	.	.	.
26209	1278	1	Beat	beat	VB
26209	1278	2	the	the	DT
26209	1278	3	whites	white	NNS
26209	1278	4	of	of	IN
26209	1278	5	four	four	CD
26209	1278	6	eggs	egg	NNS
26209	1278	7	to	to	IN
26209	1278	8	a	a	DT
26209	1278	9	stiff	stiff	JJ
26209	1278	10	froth	froth	NN
26209	1278	11	and	and	CC
26209	1278	12	stir	stir	VB
26209	1278	13	into	into	IN
26209	1278	14	it	-PRON-	PRP
26209	1278	15	a	a	DT
26209	1278	16	cup	cup	NN
26209	1278	17	and	and	CC
26209	1278	18	a	a	DT
26209	1278	19	quarter	quarter	NN
26209	1278	20	of	of	IN
26209	1278	21	sugar	sugar	NN
26209	1278	22	,	,	,
26209	1278	23	flavor	flavor	NN
26209	1278	24	with	with	IN
26209	1278	25	a	a	DT
26209	1278	26	very	very	RB
26209	1278	27	little	little	JJ
26209	1278	28	extract	extract	NN
26209	1278	29	of	of	IN
26209	1278	30	lemon	lemon	NN
26209	1278	31	--	--	:
26209	1278	32	a	a	DT
26209	1278	33	few	few	JJ
26209	1278	34	drops	drop	NNS
26209	1278	35	only	only	RB
26209	1278	36	--	--	:
26209	1278	37	and	and	CC
26209	1278	38	spread	spread	VBD
26209	1278	39	over	over	IN
26209	1278	40	the	the	DT
26209	1278	41	apple	apple	NN
26209	1278	42	sauce	sauce	NN
26209	1278	43	,	,	,
26209	1278	44	and	and	CC
26209	1278	45	bake	bake	VB
26209	1278	46	twenty	twenty	CD
26209	1278	47	or	or	CC
26209	1278	48	twenty	twenty	CD
26209	1278	49	-	-	HYPH
26209	1278	50	five	five	CD
26209	1278	51	minutes	minute	NNS
26209	1278	52	.	.	.
26209	1279	1	Make	make	VB
26209	1279	2	a	a	DT
26209	1279	3	custard	custard	NN
26209	1279	4	of	of	IN
26209	1279	5	the	the	DT
26209	1279	6	four	four	CD
26209	1279	7	egg	egg	NN
26209	1279	8	yolks	yolk	NNS
26209	1279	9	and	and	CC
26209	1279	10	a	a	DT
26209	1279	11	pint	pint	NN
26209	1279	12	of	of	IN
26209	1279	13	milk	milk	NN
26209	1279	14	,	,	,
26209	1279	15	sweeten	sweeten	VBP
26209	1279	16	to	to	TO
26209	1279	17	taste	taste	NN
26209	1279	18	and	and	CC
26209	1279	19	flavor	flavor	VB
26209	1279	20	with	with	IN
26209	1279	21	vanilla	vanilla	NN
26209	1279	22	.	.	.
26209	1280	1	Serve	serve	VB
26209	1280	2	the	the	DT
26209	1280	3	meringue	meringue	NN
26209	1280	4	very	very	RB
26209	1280	5	cold	cold	JJ
26209	1280	6	in	in	IN
26209	1280	7	the	the	DT
26209	1280	8	dish	dish	NN
26209	1280	9	in	in	IN
26209	1280	10	which	which	WDT
26209	1280	11	it	-PRON-	PRP
26209	1280	12	is	be	VBZ
26209	1280	13	baked	baked	JJ
26209	1280	14	,	,	,
26209	1280	15	with	with	IN
26209	1280	16	the	the	DT
26209	1280	17	custard	custard	NN
26209	1280	18	as	as	IN
26209	1280	19	a	a	DT
26209	1280	20	sauce	sauce	NN
26209	1280	21	in	in	IN
26209	1280	22	a	a	DT
26209	1280	23	sauceboat	sauceboat	NN
26209	1280	24	or	or	CC
26209	1280	25	glass	glass	NN
26209	1280	26	pitcher	pitcher	NN
26209	1280	27	.	.	.
26209	1281	1	APPLE	APPLE	NNP
26209	1281	2	PUDDING.--No	PUDDING.--No	NNP
26209	1281	3	.	.	.
26209	1282	1	1	1	LS
26209	1282	2	.	.	.
26209	1283	1	Take	take	VB
26209	1283	2	some	some	DT
26209	1283	3	tart	tart	JJ
26209	1283	4	cooking	cooking	NN
26209	1283	5	apples	apple	NNS
26209	1283	6	,	,	,
26209	1283	7	pare	pare	NN
26209	1283	8	,	,	,
26209	1283	9	core	core	NN
26209	1283	10	and	and	CC
26209	1283	11	slice	slice	VB
26209	1283	12	them	-PRON-	PRP
26209	1283	13	and	and	CC
26209	1283	14	lay	lie	VBD
26209	1283	15	in	in	IN
26209	1283	16	cold	cold	JJ
26209	1283	17	water	water	NN
26209	1283	18	for	for	IN
26209	1283	19	a	a	DT
26209	1283	20	few	few	JJ
26209	1283	21	minutes	minute	NNS
26209	1283	22	to	to	TO
26209	1283	23	prevent	prevent	VB
26209	1283	24	them	-PRON-	PRP
26209	1283	25	from	from	IN
26209	1283	26	turning	turn	VBG
26209	1283	27	dark	dark	NN
26209	1283	28	.	.	.
26209	1284	1	Put	put	VB
26209	1284	2	the	the	DT
26209	1284	3	apples	apple	NNS
26209	1284	4	in	in	IN
26209	1284	5	a	a	DT
26209	1284	6	porcelain	porcelain	NN
26209	1284	7	lined	line	VBN
26209	1284	8	or	or	CC
26209	1284	9	granite	granite	NN
26209	1284	10	saucepan	saucepan	NN
26209	1284	11	and	and	CC
26209	1284	12	add	add	VB
26209	1284	13	water	water	NN
26209	1284	14	as	as	RB
26209	1284	15	deep	deep	RB
26209	1284	16	as	as	IN
26209	1284	17	the	the	DT
26209	1284	18	apples	apple	NNS
26209	1284	19	,	,	,
26209	1284	20	but	but	CC
26209	1284	21	not	not	RB
26209	1284	22	to	to	TO
26209	1284	23	cover	cover	VB
26209	1284	24	them	-PRON-	PRP
26209	1284	25	.	.	.
26209	1285	1	Cover	cover	VB
26209	1285	2	the	the	DT
26209	1285	3	saucepan	saucepan	NN
26209	1285	4	tightly	tightly	RB
26209	1285	5	and	and	CC
26209	1285	6	let	let	VB
26209	1285	7	the	the	DT
26209	1285	8	apples	apple	NNS
26209	1285	9	cook	cook	VB
26209	1285	10	until	until	IN
26209	1285	11	tender	tender	NN
26209	1285	12	,	,	,
26209	1285	13	then	then	RB
26209	1285	14	mash	mash	NN
26209	1285	15	well	well	RB
26209	1285	16	,	,	,
26209	1285	17	add	add	VB
26209	1285	18	sugar	sugar	NN
26209	1285	19	,	,	,
26209	1285	20	grated	grate	VBD
26209	1285	21	lemon	lemon	NN
26209	1285	22	peel	peel	NN
26209	1285	23	and	and	CC
26209	1285	24	cinnamon	cinnamon	NN
26209	1285	25	to	to	TO
26209	1285	26	taste	taste	VB
26209	1285	27	.	.	.
26209	1286	1	Put	put	VB
26209	1286	2	it	-PRON-	PRP
26209	1286	3	back	back	RB
26209	1286	4	on	on	IN
26209	1286	5	the	the	DT
26209	1286	6	stove	stove	NN
26209	1286	7	,	,	,
26209	1286	8	and	and	CC
26209	1286	9	when	when	WRB
26209	1286	10	it	-PRON-	PRP
26209	1286	11	comes	come	VBZ
26209	1286	12	to	to	IN
26209	1286	13	a	a	DT
26209	1286	14	boil	boil	NN
26209	1286	15	add	add	VB
26209	1286	16	a	a	DT
26209	1286	17	tablespoonful	tablespoonful	NN
26209	1286	18	of	of	IN
26209	1286	19	potato	potato	NN
26209	1286	20	flour	flour	NN
26209	1286	21	mixed	mix	VBN
26209	1286	22	with	with	IN
26209	1286	23	a	a	DT
26209	1286	24	little	little	JJ
26209	1286	25	cold	cold	JJ
26209	1286	26	water	water	NN
26209	1286	27	,	,	,
26209	1286	28	stir	stir	VB
26209	1286	29	well	well	RB
26209	1286	30	and	and	CC
26209	1286	31	let	let	VB
26209	1286	32	it	-PRON-	PRP
26209	1286	33	cook	cook	VB
26209	1286	34	for	for	IN
26209	1286	35	a	a	DT
26209	1286	36	few	few	JJ
26209	1286	37	minutes	minute	NNS
26209	1286	38	.	.	.
26209	1287	1	Turn	turn	VB
26209	1287	2	it	-PRON-	PRP
26209	1287	3	into	into	IN
26209	1287	4	a	a	DT
26209	1287	5	mould	mould	NN
26209	1287	6	and	and	CC
26209	1287	7	serve	serve	VB
26209	1287	8	the	the	DT
26209	1287	9	next	next	JJ
26209	1287	10	day	day	NN
26209	1287	11	with	with	IN
26209	1287	12	cream	cream	NN
26209	1287	13	.	.	.
26209	1288	1	APPLE	APPLE	NNP
26209	1288	2	PUDDING.--No	PUDDING.--No	NNP
26209	1288	3	.	.	.
26209	1289	1	2	2	LS
26209	1289	2	.	.	.
26209	1290	1	Prepare	prepare	VB
26209	1290	2	the	the	DT
26209	1290	3	apples	apple	NNS
26209	1290	4	as	as	IN
26209	1290	5	for	for	IN
26209	1290	6	Apple	Apple	NNP
26209	1290	7	Pudding	Pudding	NNP
26209	1290	8	,	,	,
26209	1290	9	No	no	UH
26209	1290	10	.	.	.
26209	1291	1	1	1	LS
26209	1291	2	.	.	.
26209	1292	1	When	when	WRB
26209	1292	2	tender	tender	NN
26209	1292	3	mash	mash	NN
26209	1292	4	through	through	IN
26209	1292	5	a	a	DT
26209	1292	6	colander	colander	NN
26209	1292	7	,	,	,
26209	1292	8	and	and	CC
26209	1292	9	put	put	VBD
26209	1292	10	the	the	DT
26209	1292	11	purée	purée	NN
26209	1292	12	back	back	RB
26209	1292	13	on	on	IN
26209	1292	14	the	the	DT
26209	1292	15	stove	stove	NN
26209	1292	16	.	.	.
26209	1293	1	When	when	WRB
26209	1293	2	it	-PRON-	PRP
26209	1293	3	boils	boil	VBZ
26209	1293	4	stir	stir	VB
26209	1293	5	in	in	IN
26209	1293	6	a	a	DT
26209	1293	7	very	very	RB
26209	1293	8	heaping	heaping	JJ
26209	1293	9	tablespoonful	tablespoonful	NN
26209	1293	10	of	of	IN
26209	1293	11	potato	potato	NN
26209	1293	12	flour	flour	NN
26209	1293	13	mixed	mix	VBN
26209	1293	14	with	with	IN
26209	1293	15	a	a	DT
26209	1293	16	little	little	JJ
26209	1293	17	cold	cold	JJ
26209	1293	18	water	water	NN
26209	1293	19	,	,	,
26209	1293	20	and	and	CC
26209	1293	21	let	let	VB
26209	1293	22	it	-PRON-	PRP
26209	1293	23	cook	cook	VB
26209	1293	24	for	for	IN
26209	1293	25	a	a	DT
26209	1293	26	few	few	JJ
26209	1293	27	minutes	minute	NNS
26209	1293	28	.	.	.
26209	1294	1	Remove	remove	VB
26209	1294	2	from	from	IN
26209	1294	3	the	the	DT
26209	1294	4	fire	fire	NN
26209	1294	5	,	,	,
26209	1294	6	stir	stir	VB
26209	1294	7	in	in	IN
26209	1294	8	a	a	DT
26209	1294	9	wine	wine	NN
26209	1294	10	glass	glass	NN
26209	1294	11	of	of	IN
26209	1294	12	sherry	sherry	NN
26209	1294	13	.	.	.
26209	1295	1	Turn	turn	VB
26209	1295	2	into	into	IN
26209	1295	3	a	a	DT
26209	1295	4	mould	mould	NN
26209	1295	5	,	,	,
26209	1295	6	set	set	VBD
26209	1295	7	it	-PRON-	PRP
26209	1295	8	on	on	IN
26209	1295	9	the	the	DT
26209	1295	10	ice	ice	NN
26209	1295	11	until	until	IN
26209	1295	12	the	the	DT
26209	1295	13	next	next	JJ
26209	1295	14	day	day	NN
26209	1295	15	and	and	CC
26209	1295	16	serve	serve	VB
26209	1295	17	with	with	IN
26209	1295	18	cream	cream	NN
26209	1295	19	.	.	.
26209	1296	1	APPLES	APPLES	NNP
26209	1296	2	STEWED	STEWED	NNS
26209	1296	3	IN	in	IN
26209	1296	4	BUTTER	butter	NN
26209	1296	5	.	.	.
26209	1297	1	Take	take	VB
26209	1297	2	half	half	PDT
26209	1297	3	a	a	DT
26209	1297	4	dozen	dozen	NN
26209	1297	5	good	good	JJ
26209	1297	6	,	,	,
26209	1297	7	tart	tart	JJ
26209	1297	8	cooking	cooking	NN
26209	1297	9	apples	apple	NNS
26209	1297	10	--	--	:
26209	1297	11	greenings	greening	NNS
26209	1297	12	or	or	CC
26209	1297	13	Newtown	Newtown	NNP
26209	1297	14	pippins	pippin	NNS
26209	1297	15	;	;	:
26209	1297	16	peel	peel	NN
26209	1297	17	,	,	,
26209	1297	18	cut	cut	VBN
26209	1297	19	in	in	IN
26209	1297	20	slices	slice	NNS
26209	1297	21	about	about	IN
26209	1297	22	a	a	DT
26209	1297	23	quarter	quarter	NN
26209	1297	24	of	of	IN
26209	1297	25	an	an	DT
26209	1297	26	inch	inch	NN
26209	1297	27	thick	thick	JJ
26209	1297	28	and	and	CC
26209	1297	29	core	core	VB
26209	1297	30	them	-PRON-	PRP
26209	1297	31	.	.	.
26209	1298	1	Melt	melt	VB
26209	1298	2	an	an	DT
26209	1298	3	ounce	ounce	NN
26209	1298	4	of	of	IN
26209	1298	5	butter	butter	NN
26209	1298	6	in	in	IN
26209	1298	7	a	a	DT
26209	1298	8	spider	spider	NN
26209	1298	9	,	,	,
26209	1298	10	and	and	CC
26209	1298	11	lay	lie	VBD
26209	1298	12	in	in	IN
26209	1298	13	the	the	DT
26209	1298	14	slices	slice	NNS
26209	1298	15	of	of	IN
26209	1298	16	apples	apple	NNS
26209	1298	17	with	with	IN
26209	1298	18	a	a	DT
26209	1298	19	quarter	quarter	NN
26209	1298	20	of	of	IN
26209	1298	21	a	a	DT
26209	1298	22	pound	pound	NN
26209	1298	23	of	of	IN
26209	1298	24	granulated	granulate	VBN
26209	1298	25	sugar	sugar	NN
26209	1298	26	and	and	CC
26209	1298	27	the	the	DT
26209	1298	28	juice	juice	NN
26209	1298	29	of	of	IN
26209	1298	30	a	a	DT
26209	1298	31	lemon	lemon	NN
26209	1298	32	,	,	,
26209	1298	33	stew	stew	VB
26209	1298	34	gently	gently	RB
26209	1298	35	over	over	IN
26209	1298	36	a	a	DT
26209	1298	37	moderate	moderate	JJ
26209	1298	38	fire	fire	NN
26209	1298	39	.	.	.
26209	1299	1	When	when	WRB
26209	1299	2	done	do	VBN
26209	1299	3	arrange	arrange	VB
26209	1299	4	them	-PRON-	PRP
26209	1299	5	nicely	nicely	RB
26209	1299	6	on	on	IN
26209	1299	7	a	a	DT
26209	1299	8	dish	dish	NN
26209	1299	9	,	,	,
26209	1299	10	melt	melt	VB
26209	1299	11	a	a	DT
26209	1299	12	generous	generous	JJ
26209	1299	13	tablespoonful	tablespoonful	NN
26209	1299	14	of	of	IN
26209	1299	15	currant	currant	NN
26209	1299	16	jelly	jelly	RB
26209	1299	17	in	in	IN
26209	1299	18	the	the	DT
26209	1299	19	spider	spider	NN
26209	1299	20	,	,	,
26209	1299	21	and	and	CC
26209	1299	22	when	when	WRB
26209	1299	23	ready	ready	JJ
26209	1299	24	to	to	TO
26209	1299	25	serve	serve	VB
26209	1299	26	mix	mix	NN
26209	1299	27	with	with	IN
26209	1299	28	it	-PRON-	PRP
26209	1299	29	half	half	PDT
26209	1299	30	a	a	DT
26209	1299	31	glass	glass	NN
26209	1299	32	of	of	IN
26209	1299	33	Madeira	madeira	NN
26209	1299	34	or	or	CC
26209	1299	35	sherry	sherry	NN
26209	1299	36	;	;	:
26209	1299	37	pour	pour	VB
26209	1299	38	over	over	IN
26209	1299	39	the	the	DT
26209	1299	40	apples	apple	NNS
26209	1299	41	and	and	CC
26209	1299	42	serve	serve	VB
26209	1299	43	.	.	.
26209	1300	1	TO	to	IN
26209	1300	2	STEAM	steam	JJ
26209	1300	3	APPLES	apple	NNS
26209	1300	4	.	.	.
26209	1301	1	Pare	pare	VB
26209	1301	2	and	and	CC
26209	1301	3	core	core	VB
26209	1301	4	some	some	DT
26209	1301	5	good	good	JJ
26209	1301	6	cooking	cooking	NN
26209	1301	7	apples	apple	NNS
26209	1301	8	,	,	,
26209	1301	9	place	place	VB
26209	1301	10	them	-PRON-	PRP
26209	1301	11	in	in	IN
26209	1301	12	an	an	DT
26209	1301	13	earthen	earthen	JJ
26209	1301	14	or	or	CC
26209	1301	15	granite	granite	NN
26209	1301	16	ware	ware	NN
26209	1301	17	dish	dish	NN
26209	1301	18	that	that	WDT
26209	1301	19	fits	fit	VBZ
26209	1301	20	in	in	IN
26209	1301	21	a	a	DT
26209	1301	22	steamer	steamer	NN
26209	1301	23	.	.	.
26209	1302	1	Have	have	VB
26209	1302	2	water	water	NN
26209	1302	3	boiling	boil	VBG
26209	1302	4	in	in	IN
26209	1302	5	the	the	DT
26209	1302	6	steamer	steamer	NN
26209	1302	7	,	,	,
26209	1302	8	set	set	VBD
26209	1302	9	the	the	DT
26209	1302	10	dish	dish	NN
26209	1302	11	over	over	IN
26209	1302	12	it	-PRON-	PRP
26209	1302	13	,	,	,
26209	1302	14	stretch	stretch	VB
26209	1302	15	a	a	DT
26209	1302	16	towel	towel	NN
26209	1302	17	over	over	IN
26209	1302	18	the	the	DT
26209	1302	19	top	top	NN
26209	1302	20	,	,	,
26209	1302	21	put	put	VBN
26209	1302	22	on	on	IN
26209	1302	23	the	the	DT
26209	1302	24	cover	cover	NN
26209	1302	25	and	and	CC
26209	1302	26	fold	fold	VB
26209	1302	27	the	the	DT
26209	1302	28	ends	end	NNS
26209	1302	29	of	of	IN
26209	1302	30	the	the	DT
26209	1302	31	towel	towel	NN
26209	1302	32	over	over	IN
26209	1302	33	it	-PRON-	PRP
26209	1302	34	.	.	.
26209	1303	1	Steam	steam	VB
26209	1303	2	the	the	DT
26209	1303	3	apples	apple	NNS
26209	1303	4	until	until	IN
26209	1303	5	tender	tender	NN
26209	1303	6	--	--	:
26209	1303	7	about	about	RB
26209	1303	8	twenty	twenty	CD
26209	1303	9	minutes	minute	NNS
26209	1303	10	.	.	.
26209	1304	1	Take	take	VB
26209	1304	2	the	the	DT
26209	1304	3	apples	apple	NNS
26209	1304	4	out	out	RP
26209	1304	5	,	,	,
26209	1304	6	measure	measure	VB
26209	1304	7	the	the	DT
26209	1304	8	juice	juice	NN
26209	1304	9	in	in	IN
26209	1304	10	the	the	DT
26209	1304	11	pan	pan	NN
26209	1304	12	and	and	CC
26209	1304	13	add	add	VB
26209	1304	14	to	to	IN
26209	1304	15	it	-PRON-	PRP
26209	1304	16	an	an	DT
26209	1304	17	equal	equal	JJ
26209	1304	18	quantity	quantity	NN
26209	1304	19	of	of	IN
26209	1304	20	sugar	sugar	NN
26209	1304	21	,	,	,
26209	1304	22	flavor	flavor	NN
26209	1304	23	with	with	IN
26209	1304	24	a	a	DT
26209	1304	25	little	little	JJ
26209	1304	26	lemon	lemon	NN
26209	1304	27	juice	juice	NN
26209	1304	28	,	,	,
26209	1304	29	cook	cook	NN
26209	1304	30	until	until	IN
26209	1304	31	thick	thick	JJ
26209	1304	32	,	,	,
26209	1304	33	put	put	VBD
26209	1304	34	the	the	DT
26209	1304	35	apples	apple	NNS
26209	1304	36	in	in	IN
26209	1304	37	a	a	DT
26209	1304	38	glass	glass	NN
26209	1304	39	dish	dish	NN
26209	1304	40	and	and	CC
26209	1304	41	pour	pour	VB
26209	1304	42	the	the	DT
26209	1304	43	syrup	syrup	NN
26209	1304	44	over	over	IN
26209	1304	45	them	-PRON-	PRP
26209	1304	46	.	.	.
26209	1305	1	It	-PRON-	PRP
26209	1305	2	will	will	MD
26209	1305	3	be	be	VB
26209	1305	4	a	a	DT
26209	1305	5	jelly	jelly	NN
26209	1305	6	when	when	WRB
26209	1305	7	cold	cold	JJ
26209	1305	8	.	.	.
26209	1306	1	Serve	serve	VB
26209	1306	2	with	with	IN
26209	1306	3	cream	cream	NN
26209	1306	4	.	.	.
26209	1307	1	SCALLOPED	SCALLOPED	NNP
26209	1307	2	APPLES	APPLES	NNP
26209	1307	3	.	.	.
26209	1308	1	Pare	Pare	NNP
26209	1308	2	,	,	,
26209	1308	3	core	core	NN
26209	1308	4	and	and	CC
26209	1308	5	cut	cut	VBN
26209	1308	6	in	in	IN
26209	1308	7	slices	slice	NNS
26209	1308	8	some	some	DT
26209	1308	9	good	good	JJ
26209	1308	10	,	,	,
26209	1308	11	tart	tart	JJ
26209	1308	12	cooking	cooking	NN
26209	1308	13	apples	apple	NNS
26209	1308	14	,	,	,
26209	1308	15	put	put	VB
26209	1308	16	a	a	DT
26209	1308	17	layer	layer	NN
26209	1308	18	in	in	IN
26209	1308	19	a	a	DT
26209	1308	20	baking	baking	NN
26209	1308	21	dish	dish	NN
26209	1308	22	with	with	IN
26209	1308	23	sugar	sugar	NN
26209	1308	24	,	,	,
26209	1308	25	cinnamon	cinnamon	NN
26209	1308	26	and	and	CC
26209	1308	27	a	a	DT
26209	1308	28	grating	grating	NN
26209	1308	29	of	of	IN
26209	1308	30	lemon	lemon	NN
26209	1308	31	rind	rind	NN
26209	1308	32	,	,	,
26209	1308	33	dot	dot	NN
26209	1308	34	with	with	IN
26209	1308	35	tiny	tiny	JJ
26209	1308	36	lumps	lump	NNS
26209	1308	37	of	of	IN
26209	1308	38	butter	butter	NN
26209	1308	39	,	,	,
26209	1308	40	then	then	RB
26209	1308	41	another	another	DT
26209	1308	42	layer	layer	NN
26209	1308	43	of	of	IN
26209	1308	44	apples	apple	NNS
26209	1308	45	,	,	,
26209	1308	46	sugar	sugar	NN
26209	1308	47	,	,	,
26209	1308	48	etc	etc	FW
26209	1308	49	.	.	FW
26209	1308	50	,	,	,
26209	1308	51	and	and	CC
26209	1308	52	so	so	RB
26209	1308	53	on	on	RB
26209	1308	54	until	until	IN
26209	1308	55	the	the	DT
26209	1308	56	dish	dish	NN
26209	1308	57	is	be	VBZ
26209	1308	58	full	full	JJ
26209	1308	59	.	.	.
26209	1309	1	Add	add	VB
26209	1309	2	a	a	DT
26209	1309	3	very	very	RB
26209	1309	4	little	little	JJ
26209	1309	5	water	water	NN
26209	1309	6	and	and	CC
26209	1309	7	the	the	DT
26209	1309	8	juice	juice	NN
26209	1309	9	of	of	IN
26209	1309	10	a	a	DT
26209	1309	11	lemon	lemon	NN
26209	1309	12	,	,	,
26209	1309	13	and	and	CC
26209	1309	14	use	use	VB
26209	1309	15	a	a	DT
26209	1309	16	little	little	RB
26209	1309	17	more	more	JJR
26209	1309	18	sugar	sugar	NN
26209	1309	19	and	and	CC
26209	1309	20	butter	butter	NN
26209	1309	21	on	on	IN
26209	1309	22	top	top	NN
26209	1309	23	than	than	IN
26209	1309	24	on	on	IN
26209	1309	25	the	the	DT
26209	1309	26	other	other	JJ
26209	1309	27	layers	layer	NNS
26209	1309	28	.	.	.
26209	1310	1	Bake	bake	VB
26209	1310	2	until	until	IN
26209	1310	3	the	the	DT
26209	1310	4	apples	apple	NNS
26209	1310	5	are	be	VBP
26209	1310	6	thoroughly	thoroughly	RB
26209	1310	7	cooked	cook	VBN
26209	1310	8	.	.	.
26209	1311	1	Cover	cover	NN
26209	1311	2	until	until	IN
26209	1311	3	nearly	nearly	RB
26209	1311	4	done	do	VBN
26209	1311	5	,	,	,
26209	1311	6	when	when	WRB
26209	1311	7	the	the	DT
26209	1311	8	cover	cover	NN
26209	1311	9	should	should	MD
26209	1311	10	be	be	VB
26209	1311	11	removed	remove	VBN
26209	1311	12	to	to	TO
26209	1311	13	allow	allow	VB
26209	1311	14	them	-PRON-	PRP
26209	1311	15	to	to	TO
26209	1311	16	brown	brown	VB
26209	1311	17	.	.	.
26209	1312	1	Serve	serve	VB
26209	1312	2	hot	hot	JJ
26209	1312	3	with	with	IN
26209	1312	4	cream	cream	NN
26209	1312	5	or	or	CC
26209	1312	6	hard	hard	JJ
26209	1312	7	sauce	sauce	NN
26209	1312	8	.	.	.
26209	1313	1	BANANA	banana	NN
26209	1313	2	FRITTERS	fritter	NNS
26209	1313	3	.	.	.
26209	1314	1	Half	half	PDT
26209	1314	2	a	a	DT
26209	1314	3	pint	pint	NN
26209	1314	4	of	of	IN
26209	1314	5	sweet	sweet	JJ
26209	1314	6	milk	milk	NN
26209	1314	7	,	,	,
26209	1314	8	a	a	DT
26209	1314	9	scant	scant	JJ
26209	1314	10	half	half	NN
26209	1314	11	pint	pint	NN
26209	1314	12	of	of	IN
26209	1314	13	flour	flour	NN
26209	1314	14	,	,	,
26209	1314	15	two	two	CD
26209	1314	16	rounded	rounded	JJ
26209	1314	17	teaspoonfuls	teaspoonful	NNS
26209	1314	18	of	of	IN
26209	1314	19	baking	bake	VBG
26209	1314	20	powder	powder	NN
26209	1314	21	and	and	CC
26209	1314	22	a	a	DT
26209	1314	23	small	small	JJ
26209	1314	24	pinch	pinch	NN
26209	1314	25	of	of	IN
26209	1314	26	salt	salt	NN
26209	1314	27	,	,	,
26209	1314	28	stir	stir	VB
26209	1314	29	all	all	RB
26209	1314	30	together	together	RB
26209	1314	31	;	;	:
26209	1314	32	this	this	DT
26209	1314	33	should	should	MD
26209	1314	34	make	make	VB
26209	1314	35	a	a	DT
26209	1314	36	batter	batter	NN
26209	1314	37	as	as	RB
26209	1314	38	thick	thick	JJ
26209	1314	39	as	as	IN
26209	1314	40	that	that	DT
26209	1314	41	of	of	IN
26209	1314	42	cake	cake	NN
26209	1314	43	.	.	.
26209	1315	1	Roll	roll	VB
26209	1315	2	the	the	DT
26209	1315	3	pieces	piece	NNS
26209	1315	4	of	of	IN
26209	1315	5	fruit	fruit	NN
26209	1315	6	in	in	IN
26209	1315	7	it	-PRON-	PRP
26209	1315	8	with	with	IN
26209	1315	9	a	a	DT
26209	1315	10	fork	fork	NN
26209	1315	11	,	,	,
26209	1315	12	and	and	CC
26209	1315	13	drop	drop	VB
26209	1315	14	quickly	quickly	RB
26209	1315	15	into	into	IN
26209	1315	16	boiling	boil	VBG
26209	1315	17	fat	fat	NN
26209	1315	18	.	.	.
26209	1316	1	The	the	DT
26209	1316	2	batter	batter	NN
26209	1316	3	should	should	MD
26209	1316	4	be	be	VB
26209	1316	5	prepared	prepare	VBN
26209	1316	6	just	just	RB
26209	1316	7	as	as	IN
26209	1316	8	it	-PRON-	PRP
26209	1316	9	is	be	VBZ
26209	1316	10	wanted	want	VBN
26209	1316	11	and	and	CC
26209	1316	12	not	not	RB
26209	1316	13	allowed	allow	VBN
26209	1316	14	to	to	TO
26209	1316	15	stand	stand	VB
26209	1316	16	.	.	.
26209	1317	1	Cut	cut	VB
26209	1317	2	three	three	CD
26209	1317	3	medium	medium	JJ
26209	1317	4	-	-	HYPH
26209	1317	5	sized	sized	JJ
26209	1317	6	bananas	banana	NNS
26209	1317	7	into	into	IN
26209	1317	8	three	three	CD
26209	1317	9	pieces	piece	NNS
26209	1317	10	each	each	DT
26209	1317	11	and	and	CC
26209	1317	12	divide	divide	VB
26209	1317	13	each	each	DT
26209	1317	14	slice	slice	NN
26209	1317	15	lengthwise	lengthwise	RB
26209	1317	16	so	so	IN
26209	1317	17	that	that	IN
26209	1317	18	the	the	DT
26209	1317	19	fruit	fruit	NN
26209	1317	20	will	will	MD
26209	1317	21	be	be	VB
26209	1317	22	thin	thin	JJ
26209	1317	23	enough	enough	RB
26209	1317	24	to	to	TO
26209	1317	25	cook	cook	VB
26209	1317	26	thoroughly	thoroughly	RB
26209	1317	27	while	while	IN
26209	1317	28	the	the	DT
26209	1317	29	batter	batter	NN
26209	1317	30	is	be	VBZ
26209	1317	31	browning	brown	VBG
26209	1317	32	.	.	.
26209	1318	1	This	this	DT
26209	1318	2	recipe	recipe	NN
26209	1318	3	will	will	MD
26209	1318	4	make	make	VB
26209	1318	5	eighteen	eighteen	CD
26209	1318	6	small	small	JJ
26209	1318	7	fritters	fritter	NNS
26209	1318	8	.	.	.
26209	1319	1	Put	put	VB
26209	1319	2	them	-PRON-	PRP
26209	1319	3	on	on	IN
26209	1319	4	a	a	DT
26209	1319	5	hot	hot	JJ
26209	1319	6	platter	platter	NN
26209	1319	7	--	--	:
26209	1319	8	do	do	VB
26209	1319	9	not	not	RB
26209	1319	10	pile	pile	VB
26209	1319	11	up	up	RP
26209	1319	12	--	--	:
26209	1319	13	and	and	CC
26209	1319	14	serve	serve	VB
26209	1319	15	immediately	immediately	RB
26209	1319	16	with	with	IN
26209	1319	17	a	a	DT
26209	1319	18	fruit	fruit	NN
26209	1319	19	sauce	sauce	NN
26209	1319	20	.	.	.
26209	1320	1	BAVARIAN	BAVARIAN	NNP
26209	1320	2	CHERRY	cherry	NN
26209	1320	3	CAKE	CAKE	NNS
26209	1320	4	.	.	.
26209	1321	1	Half	half	PDT
26209	1321	2	a	a	DT
26209	1321	3	pound	pound	NN
26209	1321	4	of	of	IN
26209	1321	5	fine	fine	JJ
26209	1321	6	,	,	,
26209	1321	7	juicy	juicy	JJ
26209	1321	8	black	black	JJ
26209	1321	9	cherries	cherry	NNS
26209	1321	10	,	,	,
26209	1321	11	five	five	CD
26209	1321	12	tablespoonfuls	tablespoonful	NNS
26209	1321	13	of	of	IN
26209	1321	14	fine	fine	JJ
26209	1321	15	bread	bread	NN
26209	1321	16	crumbs	crumb	NNS
26209	1321	17	,	,	,
26209	1321	18	five	five	CD
26209	1321	19	tablespoonfuls	tablespoonful	NNS
26209	1321	20	of	of	IN
26209	1321	21	powdered	powdered	JJ
26209	1321	22	sugar	sugar	NN
26209	1321	23	,	,	,
26209	1321	24	five	five	CD
26209	1321	25	eggs	egg	NNS
26209	1321	26	and	and	CC
26209	1321	27	one	one	CD
26209	1321	28	ounce	ounce	NN
26209	1321	29	of	of	IN
26209	1321	30	sweet	sweet	JJ
26209	1321	31	chocolate	chocolate	NN
26209	1321	32	grated	grate	VBD
26209	1321	33	.	.	.
26209	1322	1	Put	put	VB
26209	1322	2	the	the	DT
26209	1322	3	grated	grate	VBN
26209	1322	4	chocolate	chocolate	NN
26209	1322	5	in	in	IN
26209	1322	6	a	a	DT
26209	1322	7	mixing	mix	VBG
26209	1322	8	bowl	bowl	NN
26209	1322	9	,	,	,
26209	1322	10	break	break	VB
26209	1322	11	an	an	DT
26209	1322	12	egg	egg	NN
26209	1322	13	into	into	IN
26209	1322	14	it	-PRON-	PRP
26209	1322	15	and	and	CC
26209	1322	16	add	add	VB
26209	1322	17	one	one	CD
26209	1322	18	tablespoonful	tablespoonful	NN
26209	1322	19	of	of	IN
26209	1322	20	bread	bread	NN
26209	1322	21	crumbs	crumb	NNS
26209	1322	22	and	and	CC
26209	1322	23	one	one	CD
26209	1322	24	of	of	IN
26209	1322	25	sugar	sugar	NN
26209	1322	26	,	,	,
26209	1322	27	beat	beat	VBD
26209	1322	28	light	light	NN
26209	1322	29	and	and	CC
26209	1322	30	break	break	VB
26209	1322	31	another	another	DT
26209	1322	32	egg	egg	NN
26209	1322	33	into	into	IN
26209	1322	34	it	-PRON-	PRP
26209	1322	35	,	,	,
26209	1322	36	adding	add	VBG
26209	1322	37	another	another	DT
26209	1322	38	tablespoonful	tablespoonful	NN
26209	1322	39	of	of	IN
26209	1322	40	bread	bread	NN
26209	1322	41	crumbs	crumb	NNS
26209	1322	42	and	and	CC
26209	1322	43	one	one	CD
26209	1322	44	of	of	IN
26209	1322	45	sugar	sugar	NN
26209	1322	46	.	.	.
26209	1323	1	Then	then	RB
26209	1323	2	separate	separate	VB
26209	1323	3	the	the	DT
26209	1323	4	three	three	CD
26209	1323	5	remaining	remain	VBG
26209	1323	6	eggs	egg	NNS
26209	1323	7	,	,	,
26209	1323	8	the	the	DT
26209	1323	9	yolks	yolk	NNS
26209	1323	10	from	from	IN
26209	1323	11	the	the	DT
26209	1323	12	whites	white	NNS
26209	1323	13	,	,	,
26209	1323	14	adding	add	VBG
26209	1323	15	one	one	CD
26209	1323	16	yolk	yolk	NN
26209	1323	17	at	at	IN
26209	1323	18	a	a	DT
26209	1323	19	time	time	NN
26209	1323	20	alternately	alternately	RB
26209	1323	21	with	with	IN
26209	1323	22	bread	bread	NN
26209	1323	23	crumbs	crumb	NNS
26209	1323	24	and	and	CC
26209	1323	25	sugar	sugar	NN
26209	1323	26	until	until	IN
26209	1323	27	all	all	DT
26209	1323	28	are	be	VBP
26209	1323	29	used	use	VBN
26209	1323	30	.	.	.
26209	1324	1	Add	add	VB
26209	1324	2	the	the	DT
26209	1324	3	cherries	cherry	NNS
26209	1324	4	.	.	.
26209	1325	1	Beat	beat	VB
26209	1325	2	the	the	DT
26209	1325	3	three	three	CD
26209	1325	4	whites	white	NNS
26209	1325	5	of	of	IN
26209	1325	6	eggs	egg	NNS
26209	1325	7	to	to	IN
26209	1325	8	a	a	DT
26209	1325	9	stiff	stiff	JJ
26209	1325	10	froth	froth	NN
26209	1325	11	and	and	CC
26209	1325	12	fold	fold	VB
26209	1325	13	it	-PRON-	PRP
26209	1325	14	in	in	RP
26209	1325	15	lightly	lightly	RB
26209	1325	16	.	.	.
26209	1326	1	Butter	butter	NN
26209	1326	2	thick	thick	JJ
26209	1326	3	a	a	DT
26209	1326	4	cake	cake	NN
26209	1326	5	mould	mould	NN
26209	1326	6	,	,	,
26209	1326	7	sift	sift	NNP
26209	1326	8	dried	dry	VBN
26209	1326	9	bread	bread	NN
26209	1326	10	crumbs	crumb	VBZ
26209	1326	11	over	over	IN
26209	1326	12	it	-PRON-	PRP
26209	1326	13	,	,	,
26209	1326	14	turn	turn	VB
26209	1326	15	the	the	DT
26209	1326	16	cake	cake	NN
26209	1326	17	into	into	IN
26209	1326	18	it	-PRON-	PRP
26209	1326	19	and	and	CC
26209	1326	20	bake	bake	VB
26209	1326	21	about	about	RB
26209	1326	22	three	three	CD
26209	1326	23	-	-	HYPH
26209	1326	24	quarters	quarter	NNS
26209	1326	25	of	of	IN
26209	1326	26	an	an	DT
26209	1326	27	hour	hour	NN
26209	1326	28	in	in	IN
26209	1326	29	a	a	DT
26209	1326	30	moderate	moderate	JJ
26209	1326	31	oven	oven	NN
26209	1326	32	.	.	.
26209	1327	1	Test	test	VB
26209	1327	2	it	-PRON-	PRP
26209	1327	3	as	as	IN
26209	1327	4	other	other	JJ
26209	1327	5	cake	cake	NN
26209	1327	6	.	.	.
26209	1328	1	In	in	IN
26209	1328	2	Bavaria	Bavaria	NNP
26209	1328	3	it	-PRON-	PRP
26209	1328	4	is	be	VBZ
26209	1328	5	served	serve	VBN
26209	1328	6	cold	cold	JJ
26209	1328	7	,	,	,
26209	1328	8	but	but	CC
26209	1328	9	I	-PRON-	PRP
26209	1328	10	think	think	VBP
26209	1328	11	it	-PRON-	PRP
26209	1328	12	would	would	MD
26209	1328	13	also	also	RB
26209	1328	14	be	be	VB
26209	1328	15	nice	nice	JJ
26209	1328	16	hot	hot	JJ
26209	1328	17	with	with	IN
26209	1328	18	fruit	fruit	NN
26209	1328	19	sauce	sauce	NN
26209	1328	20	.	.	.
26209	1329	1	CRANBERRY	cranberry	NN
26209	1329	2	BAVARIAN	BAVARIAN	NNP
26209	1329	3	CREAM	cream	NN
26209	1329	4	.	.	.
26209	1330	1	Stew	Stew	NNP
26209	1330	2	one	one	CD
26209	1330	3	quart	quart	NN
26209	1330	4	of	of	IN
26209	1330	5	cranberries	cranberry	NNS
26209	1330	6	;	;	:
26209	1330	7	while	while	IN
26209	1330	8	hot	hot	JJ
26209	1330	9	rub	rub	NN
26209	1330	10	through	through	IN
26209	1330	11	a	a	DT
26209	1330	12	sieve	sieve	NN
26209	1330	13	;	;	:
26209	1330	14	measure	measure	VB
26209	1330	15	out	out	RP
26209	1330	16	half	half	PDT
26209	1330	17	a	a	DT
26209	1330	18	pint	pint	NN
26209	1330	19	,	,	,
26209	1330	20	and	and	CC
26209	1330	21	add	add	VB
26209	1330	22	to	to	IN
26209	1330	23	it	-PRON-	PRP
26209	1330	24	a	a	DT
26209	1330	25	half	half	JJ
26209	1330	26	cup	cup	NN
26209	1330	27	of	of	IN
26209	1330	28	granulated	granulate	VBN
26209	1330	29	sugar	sugar	NN
26209	1330	30	.	.	.
26209	1331	1	Have	have	VB
26209	1331	2	a	a	DT
26209	1331	3	quarter	quarter	NN
26209	1331	4	of	of	IN
26209	1331	5	a	a	DT
26209	1331	6	box	box	NN
26209	1331	7	of	of	IN
26209	1331	8	gelatine	gelatine	NN
26209	1331	9	soaked	soak	VBN
26209	1331	10	in	in	IN
26209	1331	11	a	a	DT
26209	1331	12	quarter	quarter	NN
26209	1331	13	of	of	IN
26209	1331	14	a	a	DT
26209	1331	15	cup	cup	NN
26209	1331	16	of	of	IN
26209	1331	17	water	water	NN
26209	1331	18	one	one	CD
26209	1331	19	hour	hour	NN
26209	1331	20	,	,	,
26209	1331	21	set	set	VBD
26209	1331	22	the	the	DT
26209	1331	23	bowl	bowl	NN
26209	1331	24	over	over	IN
26209	1331	25	steam	steam	NN
26209	1331	26	entirely	entirely	RB
26209	1331	27	to	to	TO
26209	1331	28	dissolve	dissolve	VB
26209	1331	29	the	the	DT
26209	1331	30	gelatine	gelatine	NN
26209	1331	31	,	,	,
26209	1331	32	then	then	RB
26209	1331	33	add	add	VB
26209	1331	34	the	the	DT
26209	1331	35	cranberries	cranberry	NNS
26209	1331	36	.	.	.
26209	1332	1	Turn	turn	VB
26209	1332	2	it	-PRON-	PRP
26209	1332	3	into	into	IN
26209	1332	4	an	an	DT
26209	1332	5	earthenware	earthenware	NN
26209	1332	6	bowl	bowl	NN
26209	1332	7	,	,	,
26209	1332	8	set	set	VBN
26209	1332	9	in	in	IN
26209	1332	10	a	a	DT
26209	1332	11	pan	pan	NN
26209	1332	12	of	of	IN
26209	1332	13	ice	ice	NN
26209	1332	14	water	water	NN
26209	1332	15	and	and	CC
26209	1332	16	beat	beat	VBD
26209	1332	17	until	until	IN
26209	1332	18	it	-PRON-	PRP
26209	1332	19	is	be	VBZ
26209	1332	20	perfectly	perfectly	RB
26209	1332	21	cold	cold	JJ
26209	1332	22	and	and	CC
26209	1332	23	begins	begin	VBZ
26209	1332	24	to	to	TO
26209	1332	25	thicken	thicken	VB
26209	1332	26	,	,	,
26209	1332	27	then	then	RB
26209	1332	28	add	add	VB
26209	1332	29	half	half	PDT
26209	1332	30	a	a	DT
26209	1332	31	cup	cup	NN
26209	1332	32	of	of	IN
26209	1332	33	rich	rich	JJ
26209	1332	34	milk	milk	NN
26209	1332	35	and	and	CC
26209	1332	36	beat	beat	VBD
26209	1332	37	again	again	RB
26209	1332	38	,	,	,
26209	1332	39	and	and	CC
26209	1332	40	at	at	IN
26209	1332	41	the	the	DT
26209	1332	42	last	last	JJ
26209	1332	43	add	add	VB
26209	1332	44	half	half	PDT
26209	1332	45	a	a	DT
26209	1332	46	cup	cup	NN
26209	1332	47	of	of	IN
26209	1332	48	whipped	whip	VBN
26209	1332	49	cream	cream	NN
26209	1332	50	.	.	.
26209	1333	1	Beat	beat	VB
26209	1333	2	it	-PRON-	PRP
26209	1333	3	thoroughly	thoroughly	RB
26209	1333	4	and	and	CC
26209	1333	5	turn	turn	VB
26209	1333	6	it	-PRON-	PRP
26209	1333	7	into	into	IN
26209	1333	8	a	a	DT
26209	1333	9	mould	mould	NN
26209	1333	10	and	and	CC
26209	1333	11	set	set	VBN
26209	1333	12	on	on	IN
26209	1333	13	the	the	DT
26209	1333	14	ice	ice	NN
26209	1333	15	to	to	TO
26209	1333	16	congeal	congeal	VB
26209	1333	17	.	.	.
26209	1334	1	Serve	serve	VB
26209	1334	2	with	with	IN
26209	1334	3	cream	cream	NN
26209	1334	4	.	.	.
26209	1335	1	Do	do	VBP
26209	1335	2	not	not	RB
26209	1335	3	use	use	VB
26209	1335	4	a	a	DT
26209	1335	5	tin	tin	NN
26209	1335	6	mould	mould	NN
26209	1335	7	for	for	IN
26209	1335	8	cranberries	cranberry	NNS
26209	1335	9	.	.	.
26209	1336	1	A	a	DT
26209	1336	2	MOULD	MOULD	NNP
26209	1336	3	OF	of	IN
26209	1336	4	FRESH	FRESH	NNP
26209	1336	5	FRUIT	FRUIT	NNP
26209	1336	6	.	.	.
26209	1337	1	Take	take	VB
26209	1337	2	enough	enough	JJ
26209	1337	3	fresh	fresh	JJ
26209	1337	4	,	,	,
26209	1337	5	ripe	ripe	JJ
26209	1337	6	currants	currant	NNS
26209	1337	7	and	and	CC
26209	1337	8	raspberries	raspberry	NNS
26209	1337	9	to	to	TO
26209	1337	10	make	make	VB
26209	1337	11	half	half	PDT
26209	1337	12	a	a	DT
26209	1337	13	cupful	cupful	NN
26209	1337	14	of	of	IN
26209	1337	15	juice	juice	NN
26209	1337	16	of	of	IN
26209	1337	17	each	each	DT
26209	1337	18	,	,	,
26209	1337	19	and	and	CC
26209	1337	20	press	press	VB
26209	1337	21	through	through	IN
26209	1337	22	a	a	DT
26209	1337	23	sieve	sieve	NN
26209	1337	24	fine	fine	JJ
26209	1337	25	enough	enough	RB
26209	1337	26	to	to	TO
26209	1337	27	retain	retain	VB
26209	1337	28	the	the	DT
26209	1337	29	seeds	seed	NNS
26209	1337	30	;	;	:
26209	1337	31	or	or	CC
26209	1337	32	the	the	DT
26209	1337	33	fruit	fruit	NN
26209	1337	34	may	may	MD
26209	1337	35	be	be	VB
26209	1337	36	strained	strain	VBN
26209	1337	37	and	and	CC
26209	1337	38	squeezed	squeeze	VBN
26209	1337	39	through	through	IN
26209	1337	40	cheese	cheese	NN
26209	1337	41	cloth	cloth	NN
26209	1337	42	.	.	.
26209	1338	1	Take	take	VB
26209	1338	2	also	also	RB
26209	1338	3	enough	enough	JJ
26209	1338	4	ripe	ripe	JJ
26209	1338	5	cherries	cherry	NNS
26209	1338	6	to	to	TO
26209	1338	7	make	make	VB
26209	1338	8	a	a	DT
26209	1338	9	cupful	cupful	NN
26209	1338	10	of	of	IN
26209	1338	11	juice	juice	NN
26209	1338	12	and	and	CC
26209	1338	13	mix	mix	VB
26209	1338	14	all	all	RB
26209	1338	15	together	together	RB
26209	1338	16	.	.	.
26209	1339	1	Put	put	VB
26209	1339	2	a	a	DT
26209	1339	3	quart	quart	NN
26209	1339	4	of	of	IN
26209	1339	5	boiling	boil	VBG
26209	1339	6	water	water	NN
26209	1339	7	in	in	IN
26209	1339	8	a	a	DT
26209	1339	9	saucepan	saucepan	NN
26209	1339	10	over	over	IN
26209	1339	11	the	the	DT
26209	1339	12	fire	fire	NN
26209	1339	13	with	with	IN
26209	1339	14	four	four	CD
26209	1339	15	ounces	ounce	NNS
26209	1339	16	of	of	IN
26209	1339	17	sugar	sugar	NN
26209	1339	18	and	and	CC
26209	1339	19	two	two	CD
26209	1339	20	ounces	ounce	NNS
26209	1339	21	of	of	IN
26209	1339	22	almonds	almond	NNS
26209	1339	23	blanched	blanch	VBN
26209	1339	24	and	and	CC
26209	1339	25	cut	cut	VBN
26209	1339	26	fine	fine	JJ
26209	1339	27	.	.	.
26209	1340	1	Mix	mix	VB
26209	1340	2	five	five	CD
26209	1340	3	ounces	ounce	NNS
26209	1340	4	of	of	IN
26209	1340	5	arrowroot	arrowroot	NNP
26209	1340	6	or	or	CC
26209	1340	7	the	the	DT
26209	1340	8	same	same	JJ
26209	1340	9	quantity	quantity	NN
26209	1340	10	of	of	IN
26209	1340	11	potato	potato	NN
26209	1340	12	flour	flour	NN
26209	1340	13	with	with	IN
26209	1340	14	the	the	DT
26209	1340	15	cold	cold	JJ
26209	1340	16	fruit	fruit	NN
26209	1340	17	juices	juice	NNS
26209	1340	18	,	,	,
26209	1340	19	stir	stir	VB
26209	1340	20	it	-PRON-	PRP
26209	1340	21	into	into	IN
26209	1340	22	the	the	DT
26209	1340	23	boiling	boiling	NN
26209	1340	24	water	water	NN
26209	1340	25	and	and	CC
26209	1340	26	let	let	VB
26209	1340	27	it	-PRON-	PRP
26209	1340	28	boil	boil	VB
26209	1340	29	about	about	RB
26209	1340	30	five	five	CD
26209	1340	31	minutes	minute	NNS
26209	1340	32	,	,	,
26209	1340	33	turn	turn	VB
26209	1340	34	it	-PRON-	PRP
26209	1340	35	into	into	IN
26209	1340	36	a	a	DT
26209	1340	37	wet	wet	JJ
26209	1340	38	mould	mould	NN
26209	1340	39	,	,	,
26209	1340	40	and	and	CC
26209	1340	41	when	when	WRB
26209	1340	42	cold	cold	JJ
26209	1340	43	set	set	NN
26209	1340	44	on	on	IN
26209	1340	45	the	the	DT
26209	1340	46	ice	ice	NN
26209	1340	47	.	.	.
26209	1341	1	This	this	DT
26209	1341	2	should	should	MD
26209	1341	3	be	be	VB
26209	1341	4	made	make	VBN
26209	1341	5	the	the	DT
26209	1341	6	day	day	NN
26209	1341	7	before	before	IN
26209	1341	8	it	-PRON-	PRP
26209	1341	9	is	be	VBZ
26209	1341	10	to	to	TO
26209	1341	11	be	be	VB
26209	1341	12	served	serve	VBN
26209	1341	13	.	.	.
26209	1342	1	Serve	serve	VB
26209	1342	2	with	with	IN
26209	1342	3	cream	cream	NN
26209	1342	4	.	.	.
26209	1343	1	A	a	DT
26209	1343	2	DESSERT	DESSERT	NNP
26209	1343	3	OF	of	IN
26209	1343	4	MIXED	MIXED	NNP
26209	1343	5	FRUIT	FRUIT	NNP
26209	1343	6	.	.	.
26209	1344	1	Peel	peel	VB
26209	1344	2	some	some	DT
26209	1344	3	sweet	sweet	JJ
26209	1344	4	,	,	,
26209	1344	5	juicy	juicy	JJ
26209	1344	6	oranges	orange	NNS
26209	1344	7	,	,	,
26209	1344	8	removing	remove	VBG
26209	1344	9	all	all	PDT
26209	1344	10	the	the	DT
26209	1344	11	white	white	JJ
26209	1344	12	,	,	,
26209	1344	13	bitter	bitter	JJ
26209	1344	14	skin	skin	NN
26209	1344	15	,	,	,
26209	1344	16	cut	cut	VBN
26209	1344	17	in	in	IN
26209	1344	18	thin	thin	JJ
26209	1344	19	slices	slice	NNS
26209	1344	20	and	and	CC
26209	1344	21	put	put	VB
26209	1344	22	a	a	DT
26209	1344	23	layer	layer	NN
26209	1344	24	at	at	IN
26209	1344	25	the	the	DT
26209	1344	26	bottom	bottom	NN
26209	1344	27	of	of	IN
26209	1344	28	a	a	DT
26209	1344	29	glass	glass	NN
26209	1344	30	dish	dish	NN
26209	1344	31	,	,	,
26209	1344	32	sprinkle	sprinkle	VB
26209	1344	33	with	with	IN
26209	1344	34	sugar	sugar	NN
26209	1344	35	,	,	,
26209	1344	36	then	then	RB
26209	1344	37	put	put	VB
26209	1344	38	a	a	DT
26209	1344	39	layer	layer	NN
26209	1344	40	of	of	IN
26209	1344	41	freshly	freshly	RB
26209	1344	42	grated	grate	VBN
26209	1344	43	cocoanut	cocoanut	NNP
26209	1344	44	and	and	CC
26209	1344	45	a	a	DT
26209	1344	46	layer	layer	NN
26209	1344	47	of	of	IN
26209	1344	48	bananas	banana	NNS
26209	1344	49	,	,	,
26209	1344	50	cut	cut	VBN
26209	1344	51	in	in	IN
26209	1344	52	thin	thin	JJ
26209	1344	53	slices	slice	NNS
26209	1344	54	,	,	,
26209	1344	55	and	and	CC
26209	1344	56	repeat	repeat	NN
26209	1344	57	,	,	,
26209	1344	58	beginning	begin	VBG
26209	1344	59	again	again	RB
26209	1344	60	with	with	IN
26209	1344	61	oranges	orange	NNS
26209	1344	62	,	,	,
26209	1344	63	until	until	IN
26209	1344	64	the	the	DT
26209	1344	65	bowl	bowl	NN
26209	1344	66	is	be	VBZ
26209	1344	67	full	full	JJ
26209	1344	68	,	,	,
26209	1344	69	finishing	finish	VBG
26209	1344	70	with	with	IN
26209	1344	71	a	a	DT
26209	1344	72	layer	layer	NN
26209	1344	73	of	of	IN
26209	1344	74	cocoanut	cocoanut	NN
26209	1344	75	.	.	.
26209	1345	1	Pour	pour	VB
26209	1345	2	over	over	IN
26209	1345	3	it	-PRON-	PRP
26209	1345	4	any	any	DT
26209	1345	5	juice	juice	NN
26209	1345	6	that	that	WDT
26209	1345	7	may	may	MD
26209	1345	8	have	have	VB
26209	1345	9	run	run	VBN
26209	1345	10	from	from	IN
26209	1345	11	the	the	DT
26209	1345	12	oranges	orange	NNS
26209	1345	13	,	,	,
26209	1345	14	and	and	CC
26209	1345	15	if	if	IN
26209	1345	16	liked	like	VBD
26209	1345	17	a	a	DT
26209	1345	18	glass	glass	NN
26209	1345	19	or	or	CC
26209	1345	20	two	two	CD
26209	1345	21	of	of	IN
26209	1345	22	sherry	sherry	NN
26209	1345	23	may	may	MD
26209	1345	24	be	be	VB
26209	1345	25	added	add	VBN
26209	1345	26	.	.	.
26209	1346	1	Serve	serve	VB
26209	1346	2	very	very	RB
26209	1346	3	cold	cold	JJ
26209	1346	4	.	.	.
26209	1347	1	GOOSEBERRY	gooseberry	NN
26209	1347	2	PUDDING	pudding	NN
26209	1347	3	.	.	.
26209	1348	1	Use	use	VB
26209	1348	2	either	either	CC
26209	1348	3	ripe	ripe	JJ
26209	1348	4	or	or	CC
26209	1348	5	unripe	unripe	JJ
26209	1348	6	English	english	JJ
26209	1348	7	gooseberries	gooseberry	NNS
26209	1348	8	for	for	IN
26209	1348	9	this	this	DT
26209	1348	10	pudding	pudding	NN
26209	1348	11	,	,	,
26209	1348	12	stem	stem	VB
26209	1348	13	and	and	CC
26209	1348	14	pick	pick	VB
26209	1348	15	off	off	RP
26209	1348	16	the	the	DT
26209	1348	17	flower	flower	NN
26209	1348	18	,	,	,
26209	1348	19	wash	wash	NN
26209	1348	20	and	and	CC
26209	1348	21	cover	cover	VB
26209	1348	22	with	with	IN
26209	1348	23	water	water	NN
26209	1348	24	and	and	CC
26209	1348	25	cook	cook	NN
26209	1348	26	until	until	IN
26209	1348	27	tender	tender	NN
26209	1348	28	,	,	,
26209	1348	29	strain	strain	VB
26209	1348	30	through	through	IN
26209	1348	31	a	a	DT
26209	1348	32	sieve	sieve	NN
26209	1348	33	.	.	.
26209	1349	1	Return	return	VB
26209	1349	2	to	to	IN
26209	1349	3	the	the	DT
26209	1349	4	fire	fire	NN
26209	1349	5	,	,	,
26209	1349	6	let	let	VB
26209	1349	7	it	-PRON-	PRP
26209	1349	8	come	come	VB
26209	1349	9	to	to	IN
26209	1349	10	a	a	DT
26209	1349	11	boil	boil	NN
26209	1349	12	,	,	,
26209	1349	13	sweeten	sweeten	VBP
26209	1349	14	to	to	TO
26209	1349	15	taste	taste	NN
26209	1349	16	,	,	,
26209	1349	17	flavor	flavor	NN
26209	1349	18	with	with	IN
26209	1349	19	cinnamon	cinnamon	NN
26209	1349	20	and	and	CC
26209	1349	21	some	some	DT
26209	1349	22	almonds	almond	NNS
26209	1349	23	blanched	blanch	VBN
26209	1349	24	and	and	CC
26209	1349	25	cut	cut	VBN
26209	1349	26	fine	fine	JJ
26209	1349	27	.	.	.
26209	1350	1	Stiffen	Stiffen	NNP
26209	1350	2	with	with	IN
26209	1350	3	potato	potato	NN
26209	1350	4	flour	flour	NN
26209	1350	5	as	as	IN
26209	1350	6	in	in	IN
26209	1350	7	other	other	JJ
26209	1350	8	fruit	fruit	NN
26209	1350	9	puddings	pudding	NNS
26209	1350	10	--	--	:
26209	1350	11	a	a	DT
26209	1350	12	tablespoonful	tablespoonful	JJ
26209	1350	13	to	to	IN
26209	1350	14	a	a	DT
26209	1350	15	quart	quart	NN
26209	1350	16	of	of	IN
26209	1350	17	the	the	DT
26209	1350	18	purée	purée	NN
26209	1350	19	--	--	:
26209	1350	20	and	and	CC
26209	1350	21	mould	mould	NNP
26209	1350	22	and	and	CC
26209	1350	23	serve	serve	VB
26209	1350	24	in	in	IN
26209	1350	25	the	the	DT
26209	1350	26	same	same	JJ
26209	1350	27	way	way	NN
26209	1350	28	.	.	.
26209	1351	1	PINEAPPLE	pineapple	NN
26209	1351	2	MERINGUE	MERINGUE	NNS
26209	1351	3	.	.	.
26209	1352	1	Half	half	PDT
26209	1352	2	a	a	DT
26209	1352	3	large	large	JJ
26209	1352	4	or	or	CC
26209	1352	5	one	one	CD
26209	1352	6	small	small	JJ
26209	1352	7	pineapple	pineapple	NN
26209	1352	8	grated	grate	VBD
26209	1352	9	,	,	,
26209	1352	10	two	two	CD
26209	1352	11	ounces	ounce	NNS
26209	1352	12	of	of	IN
26209	1352	13	butter	butter	NN
26209	1352	14	,	,	,
26209	1352	15	three	three	CD
26209	1352	16	of	of	IN
26209	1352	17	granulated	granulate	VBN
26209	1352	18	sugar	sugar	NN
26209	1352	19	,	,	,
26209	1352	20	an	an	DT
26209	1352	21	ounce	ounce	NN
26209	1352	22	and	and	CC
26209	1352	23	a	a	DT
26209	1352	24	half	half	NN
26209	1352	25	of	of	IN
26209	1352	26	grated	grate	VBN
26209	1352	27	bread	bread	NN
26209	1352	28	crumbs	crumb	NNS
26209	1352	29	,	,	,
26209	1352	30	the	the	DT
26209	1352	31	yolks	yolk	NNS
26209	1352	32	of	of	IN
26209	1352	33	three	three	CD
26209	1352	34	eggs	egg	NNS
26209	1352	35	and	and	CC
26209	1352	36	the	the	DT
26209	1352	37	whites	white	NNS
26209	1352	38	of	of	IN
26209	1352	39	four	four	CD
26209	1352	40	.	.	.
26209	1353	1	Cream	cream	VB
26209	1353	2	the	the	DT
26209	1353	3	butter	butter	NN
26209	1353	4	and	and	CC
26209	1353	5	sugar	sugar	NN
26209	1353	6	,	,	,
26209	1353	7	add	add	VB
26209	1353	8	the	the	DT
26209	1353	9	yolks	yolk	NNS
26209	1353	10	and	and	CC
26209	1353	11	one	one	CD
26209	1353	12	white	white	NN
26209	1353	13	of	of	IN
26209	1353	14	egg	egg	NN
26209	1353	15	beaten	beat	VBN
26209	1353	16	well	well	RB
26209	1353	17	together	together	RB
26209	1353	18	,	,	,
26209	1353	19	then	then	RB
26209	1353	20	the	the	DT
26209	1353	21	fruit	fruit	NN
26209	1353	22	and	and	CC
26209	1353	23	bread	bread	NN
26209	1353	24	crumbs	crumb	NNS
26209	1353	25	;	;	:
26209	1353	26	turn	turn	VB
26209	1353	27	into	into	IN
26209	1353	28	a	a	DT
26209	1353	29	pudding	pudding	JJ
26209	1353	30	dish	dish	NN
26209	1353	31	and	and	CC
26209	1353	32	bake	bake	VB
26209	1353	33	twenty	twenty	CD
26209	1353	34	minutes	minute	NNS
26209	1353	35	.	.	.
26209	1354	1	Beat	beat	VB
26209	1354	2	three	three	CD
26209	1354	3	whites	white	NNS
26209	1354	4	of	of	IN
26209	1354	5	eggs	egg	NNS
26209	1354	6	to	to	IN
26209	1354	7	a	a	DT
26209	1354	8	stiff	stiff	JJ
26209	1354	9	froth	froth	NN
26209	1354	10	and	and	CC
26209	1354	11	add	add	VB
26209	1354	12	three	three	CD
26209	1354	13	-	-	HYPH
26209	1354	14	quarters	quarter	NNS
26209	1354	15	of	of	IN
26209	1354	16	a	a	DT
26209	1354	17	cup	cup	NN
26209	1354	18	of	of	IN
26209	1354	19	granulated	granulate	VBN
26209	1354	20	sugar	sugar	NN
26209	1354	21	to	to	IN
26209	1354	22	it	-PRON-	PRP
26209	1354	23	,	,	,
26209	1354	24	flavor	flavor	NN
26209	1354	25	with	with	IN
26209	1354	26	a	a	DT
26209	1354	27	few	few	JJ
26209	1354	28	drops	drop	NNS
26209	1354	29	of	of	IN
26209	1354	30	almond	almond	NN
26209	1354	31	extract	extract	NN
26209	1354	32	,	,	,
26209	1354	33	spread	spread	VBD
26209	1354	34	over	over	IN
26209	1354	35	the	the	DT
26209	1354	36	pudding	pudding	NN
26209	1354	37	,	,	,
26209	1354	38	set	set	VBD
26209	1354	39	the	the	DT
26209	1354	40	dish	dish	NN
26209	1354	41	in	in	IN
26209	1354	42	a	a	DT
26209	1354	43	pan	pan	NN
26209	1354	44	of	of	IN
26209	1354	45	warm	warm	JJ
26209	1354	46	water	water	NN
26209	1354	47	in	in	IN
26209	1354	48	the	the	DT
26209	1354	49	oven	oven	NN
26209	1354	50	and	and	CC
26209	1354	51	bake	bake	VB
26209	1354	52	about	about	RB
26209	1354	53	ten	ten	CD
26209	1354	54	or	or	CC
26209	1354	55	fifteen	fifteen	CD
26209	1354	56	minutes	minute	NNS
26209	1354	57	.	.	.
26209	1355	1	Test	test	VB
26209	1355	2	with	with	IN
26209	1355	3	a	a	DT
26209	1355	4	straw	straw	NN
26209	1355	5	;	;	:
26209	1355	6	when	when	WRB
26209	1355	7	it	-PRON-	PRP
26209	1355	8	comes	come	VBZ
26209	1355	9	out	out	RP
26209	1355	10	clean	clean	JJ
26209	1355	11	it	-PRON-	PRP
26209	1355	12	is	be	VBZ
26209	1355	13	done	do	VBN
26209	1355	14	.	.	.
26209	1356	1	Serve	serve	VB
26209	1356	2	cold	cold	NN
26209	1356	3	.	.	.
26209	1357	1	PRUNE	PRUNE	NNP
26209	1357	2	SOUFFLÉ	SOUFFLÉ	NNP
26209	1357	3	.	.	.
26209	1358	1	Soak	soak	VB
26209	1358	2	three	three	CD
26209	1358	3	-	-	HYPH
26209	1358	4	quarters	quarter	NNS
26209	1358	5	of	of	IN
26209	1358	6	a	a	DT
26209	1358	7	pound	pound	NN
26209	1358	8	of	of	IN
26209	1358	9	prunes	prune	NNS
26209	1358	10	in	in	IN
26209	1358	11	water	water	NN
26209	1358	12	to	to	TO
26209	1358	13	cover	cover	VB
26209	1358	14	them	-PRON-	PRP
26209	1358	15	over	over	IN
26209	1358	16	night	night	NN
26209	1358	17	,	,	,
26209	1358	18	cook	cook	NN
26209	1358	19	until	until	IN
26209	1358	20	soft	soft	JJ
26209	1358	21	in	in	IN
26209	1358	22	the	the	DT
26209	1358	23	water	water	NN
26209	1358	24	they	-PRON-	PRP
26209	1358	25	were	be	VBD
26209	1358	26	soaked	soak	VBN
26209	1358	27	in	in	RB
26209	1358	28	,	,	,
26209	1358	29	drain	drain	VB
26209	1358	30	,	,	,
26209	1358	31	take	take	VB
26209	1358	32	out	out	RP
26209	1358	33	the	the	DT
26209	1358	34	stones	stone	NNS
26209	1358	35	and	and	CC
26209	1358	36	press	press	NN
26209	1358	37	through	through	IN
26209	1358	38	a	a	DT
26209	1358	39	purée	purée	NN
26209	1358	40	sieve	sieve	NN
26209	1358	41	.	.	.
26209	1359	1	Add	add	VB
26209	1359	2	half	half	PDT
26209	1359	3	a	a	DT
26209	1359	4	cup	cup	NN
26209	1359	5	of	of	IN
26209	1359	6	granulated	granulate	VBN
26209	1359	7	sugar	sugar	NN
26209	1359	8	and	and	CC
26209	1359	9	the	the	DT
26209	1359	10	whites	white	NNS
26209	1359	11	of	of	IN
26209	1359	12	three	three	CD
26209	1359	13	eggs	egg	NNS
26209	1359	14	beaten	beat	VBN
26209	1359	15	to	to	IN
26209	1359	16	a	a	DT
26209	1359	17	stiff	stiff	JJ
26209	1359	18	froth	froth	NN
26209	1359	19	.	.	.
26209	1360	1	Bake	bake	VB
26209	1360	2	in	in	RP
26209	1360	3	a	a	DT
26209	1360	4	pudding	pudding	JJ
26209	1360	5	dish	dish	NN
26209	1360	6	twenty	twenty	CD
26209	1360	7	minutes	minute	NNS
26209	1360	8	.	.	.
26209	1361	1	Serve	serve	VB
26209	1361	2	in	in	IN
26209	1361	3	the	the	DT
26209	1361	4	dish	dish	NN
26209	1361	5	in	in	IN
26209	1361	6	which	which	WDT
26209	1361	7	it	-PRON-	PRP
26209	1361	8	is	be	VBZ
26209	1361	9	baked	baked	JJ
26209	1361	10	,	,	,
26209	1361	11	cold	cold	JJ
26209	1361	12	,	,	,
26209	1361	13	with	with	IN
26209	1361	14	cream	cream	NN
26209	1361	15	.	.	.
26209	1362	1	PRUNE	PRUNE	NNP
26209	1362	2	MOULD	MOULD	NNP
26209	1362	3	.	.	.
26209	1363	1	Prepare	prepare	VB
26209	1363	2	a	a	DT
26209	1363	3	prune	prune	NN
26209	1363	4	purée	purée	NN
26209	1363	5	as	as	IN
26209	1363	6	above	above	RB
26209	1363	7	and	and	CC
26209	1363	8	to	to	IN
26209	1363	9	the	the	DT
26209	1363	10	same	same	JJ
26209	1363	11	quantity	quantity	NN
26209	1363	12	have	have	VBP
26209	1363	13	a	a	DT
26209	1363	14	third	third	NN
26209	1363	15	of	of	IN
26209	1363	16	a	a	DT
26209	1363	17	box	box	NN
26209	1363	18	of	of	IN
26209	1363	19	gelatine	gelatine	NN
26209	1363	20	soaked	soak	VBD
26209	1363	21	in	in	IN
26209	1363	22	a	a	DT
26209	1363	23	little	little	JJ
26209	1363	24	of	of	IN
26209	1363	25	the	the	DT
26209	1363	26	water	water	NN
26209	1363	27	the	the	DT
26209	1363	28	prunes	prune	NNS
26209	1363	29	were	be	VBD
26209	1363	30	cooked	cook	VBN
26209	1363	31	in	in	RB
26209	1363	32	,	,	,
26209	1363	33	and	and	CC
26209	1363	34	dissolved	dissolve	VBN
26209	1363	35	over	over	IN
26209	1363	36	the	the	DT
26209	1363	37	teakettle	teakettle	NN
26209	1363	38	.	.	.
26209	1364	1	Stir	stir	VB
26209	1364	2	quickly	quickly	RB
26209	1364	3	into	into	IN
26209	1364	4	the	the	DT
26209	1364	5	purée	purée	NN
26209	1364	6	,	,	,
26209	1364	7	then	then	RB
26209	1364	8	add	add	VB
26209	1364	9	three	three	CD
26209	1364	10	whites	white	NNS
26209	1364	11	of	of	IN
26209	1364	12	eggs	egg	NNS
26209	1364	13	beaten	beat	VBN
26209	1364	14	to	to	IN
26209	1364	15	a	a	DT
26209	1364	16	stiff	stiff	JJ
26209	1364	17	froth	froth	NN
26209	1364	18	.	.	.
26209	1365	1	Wet	wet	VB
26209	1365	2	a	a	DT
26209	1365	3	mould	mould	NN
26209	1365	4	and	and	CC
26209	1365	5	pour	pour	VB
26209	1365	6	the	the	DT
26209	1365	7	mixture	mixture	NN
26209	1365	8	into	into	IN
26209	1365	9	it	-PRON-	PRP
26209	1365	10	;	;	:
26209	1365	11	set	set	VBN
26209	1365	12	on	on	IN
26209	1365	13	the	the	DT
26209	1365	14	ice	ice	NN
26209	1365	15	to	to	TO
26209	1365	16	congeal	congeal	VB
26209	1365	17	.	.	.
26209	1366	1	Turn	turn	VB
26209	1366	2	out	out	RP
26209	1366	3	on	on	IN
26209	1366	4	a	a	DT
26209	1366	5	glass	glass	NN
26209	1366	6	dish	dish	NN
26209	1366	7	and	and	CC
26209	1366	8	serve	serve	VB
26209	1366	9	with	with	IN
26209	1366	10	cream	cream	NN
26209	1366	11	.	.	.
26209	1367	1	STEWED	STEWED	NNP
26209	1367	2	DRIED	DRIED	NNP
26209	1367	3	FIGS	fig	NNS
26209	1367	4	.	.	.
26209	1368	1	Wash	wash	VB
26209	1368	2	and	and	CC
26209	1368	3	cut	cut	VBD
26209	1368	4	in	in	IN
26209	1368	5	half	half	PDT
26209	1368	6	two	two	CD
26209	1368	7	dozen	dozen	NN
26209	1368	8	dried	dry	VBN
26209	1368	9	figs	fig	NNS
26209	1368	10	,	,	,
26209	1368	11	slice	slice	VB
26209	1368	12	very	very	RB
26209	1368	13	thin	thin	JJ
26209	1368	14	one	one	CD
26209	1368	15	small	small	JJ
26209	1368	16	lemon	lemon	NN
26209	1368	17	,	,	,
26209	1368	18	add	add	VB
26209	1368	19	to	to	IN
26209	1368	20	the	the	DT
26209	1368	21	figs	fig	NNS
26209	1368	22	,	,	,
26209	1368	23	put	put	VBN
26209	1368	24	in	in	IN
26209	1368	25	a	a	DT
26209	1368	26	saucepan	saucepan	NN
26209	1368	27	and	and	CC
26209	1368	28	pour	pour	VB
26209	1368	29	over	over	IN
26209	1368	30	them	-PRON-	PRP
26209	1368	31	cold	cold	JJ
26209	1368	32	water	water	NN
26209	1368	33	almost	almost	RB
26209	1368	34	to	to	TO
26209	1368	35	cover	cover	VB
26209	1368	36	.	.	.
26209	1369	1	Let	let	VB
26209	1369	2	them	-PRON-	PRP
26209	1369	3	cook	cook	VB
26209	1369	4	until	until	IN
26209	1369	5	the	the	DT
26209	1369	6	lemon	lemon	NN
26209	1369	7	is	be	VBZ
26209	1369	8	clear	clear	JJ
26209	1369	9	.	.	.
26209	1370	1	Sweeten	sweeten	VB
26209	1370	2	to	to	TO
26209	1370	3	taste	taste	VB
26209	1370	4	.	.	.
26209	1371	1	RHUBARB	RHUBARB	NNP
26209	1371	2	MERINGUE	MERINGUE	NNP
26209	1371	3	.	.	.
26209	1372	1	Take	take	VB
26209	1372	2	three	three	CD
26209	1372	3	cups	cup	NNS
26209	1372	4	of	of	IN
26209	1372	5	stewed	stew	VBN
26209	1372	6	rhubarb	rhubarb	NNP
26209	1372	7	,	,	,
26209	1372	8	put	put	VBN
26209	1372	9	in	in	IN
26209	1372	10	a	a	DT
26209	1372	11	saucepan	saucepan	NN
26209	1372	12	over	over	IN
26209	1372	13	the	the	DT
26209	1372	14	fire	fire	NN
26209	1372	15	,	,	,
26209	1372	16	sweeten	sweeten	VB
26209	1372	17	to	to	TO
26209	1372	18	taste	taste	NN
26209	1372	19	,	,	,
26209	1372	20	and	and	CC
26209	1372	21	when	when	WRB
26209	1372	22	hot	hot	JJ
26209	1372	23	add	add	VBP
26209	1372	24	two	two	CD
26209	1372	25	ounces	ounce	NNS
26209	1372	26	of	of	IN
26209	1372	27	butter	butter	NN
26209	1372	28	and	and	CC
26209	1372	29	three	three	CD
26209	1372	30	ounces	ounce	NNS
26209	1372	31	of	of	IN
26209	1372	32	bread	bread	NN
26209	1372	33	crumbs	crumb	NNS
26209	1372	34	dried	dry	VBN
26209	1372	35	and	and	CC
26209	1372	36	rolled	roll	VBD
26209	1372	37	fine	fine	RB
26209	1372	38	,	,	,
26209	1372	39	the	the	DT
26209	1372	40	juice	juice	NN
26209	1372	41	and	and	CC
26209	1372	42	rind	rind	NN
26209	1372	43	of	of	IN
26209	1372	44	half	half	PDT
26209	1372	45	a	a	DT
26209	1372	46	lemon	lemon	NN
26209	1372	47	.	.	.
26209	1373	1	Remove	remove	VB
26209	1373	2	from	from	IN
26209	1373	3	the	the	DT
26209	1373	4	fire	fire	NN
26209	1373	5	and	and	CC
26209	1373	6	stir	stir	VB
26209	1373	7	in	in	IN
26209	1373	8	three	three	CD
26209	1373	9	egg	egg	NN
26209	1373	10	yolks	yolk	NNS
26209	1373	11	,	,	,
26209	1373	12	turn	turn	VB
26209	1373	13	it	-PRON-	PRP
26209	1373	14	into	into	IN
26209	1373	15	a	a	DT
26209	1373	16	pudding	pudding	JJ
26209	1373	17	dish	dish	NN
26209	1373	18	,	,	,
26209	1373	19	set	set	VBN
26209	1373	20	aside	aside	RB
26209	1373	21	while	while	IN
26209	1373	22	preparing	prepare	VBG
26209	1373	23	the	the	DT
26209	1373	24	meringue	meringue	NN
26209	1373	25	.	.	.
26209	1374	1	Beat	beat	VB
26209	1374	2	the	the	DT
26209	1374	3	whites	white	NNS
26209	1374	4	of	of	IN
26209	1374	5	three	three	CD
26209	1374	6	eggs	egg	NNS
26209	1374	7	to	to	IN
26209	1374	8	a	a	DT
26209	1374	9	stiff	stiff	JJ
26209	1374	10	froth	froth	NN
26209	1374	11	,	,	,
26209	1374	12	add	add	VB
26209	1374	13	three	three	CD
26209	1374	14	-	-	HYPH
26209	1374	15	quarters	quarter	NNS
26209	1374	16	of	of	IN
26209	1374	17	a	a	DT
26209	1374	18	cup	cup	NN
26209	1374	19	of	of	IN
26209	1374	20	granulated	granulate	VBN
26209	1374	21	sugar	sugar	NN
26209	1374	22	and	and	CC
26209	1374	23	pour	pour	VB
26209	1374	24	over	over	IN
26209	1374	25	the	the	DT
26209	1374	26	rhubarb	rhubarb	NN
26209	1374	27	.	.	.
26209	1375	1	Set	set	VB
26209	1375	2	the	the	DT
26209	1375	3	pudding	pudding	JJ
26209	1375	4	dish	dish	NN
26209	1375	5	in	in	IN
26209	1375	6	a	a	DT
26209	1375	7	pan	pan	NN
26209	1375	8	of	of	IN
26209	1375	9	hot	hot	JJ
26209	1375	10	water	water	NN
26209	1375	11	in	in	IN
26209	1375	12	the	the	DT
26209	1375	13	oven	oven	NN
26209	1375	14	and	and	CC
26209	1375	15	bake	bake	VB
26209	1375	16	ten	ten	CD
26209	1375	17	or	or	CC
26209	1375	18	fifteen	fifteen	CD
26209	1375	19	minutes	minute	NNS
26209	1375	20	.	.	.
26209	1376	1	Test	test	VB
26209	1376	2	with	with	IN
26209	1376	3	a	a	DT
26209	1376	4	broom	broom	NN
26209	1376	5	straw	straw	NN
26209	1376	6	;	;	:
26209	1376	7	when	when	WRB
26209	1376	8	it	-PRON-	PRP
26209	1376	9	comes	come	VBZ
26209	1376	10	out	out	IN
26209	1376	11	of	of	IN
26209	1376	12	the	the	DT
26209	1376	13	meringue	meringue	NN
26209	1376	14	clean	clean	JJ
26209	1376	15	it	-PRON-	PRP
26209	1376	16	is	be	VBZ
26209	1376	17	done	do	VBN
26209	1376	18	.	.	.
26209	1377	1	Serve	serve	VB
26209	1377	2	cold	cold	JJ
26209	1377	3	with	with	IN
26209	1377	4	cream	cream	NN
26209	1377	5	.	.	.
26209	1378	1	SCALLOPED	SCALLOPED	NNP
26209	1378	2	RHUBARB	RHUBARB	NNP
26209	1378	3	.	.	.
26209	1379	1	A	a	DT
26209	1379	2	dozen	dozen	NN
26209	1379	3	large	large	JJ
26209	1379	4	stalks	stalk	NNS
26209	1379	5	of	of	IN
26209	1379	6	young	young	JJ
26209	1379	7	rhubarb	rhubarb	NNP
26209	1379	8	,	,	,
26209	1379	9	washed	wash	VBD
26209	1379	10	and	and	CC
26209	1379	11	scraped	scrape	VBD
26209	1379	12	and	and	CC
26209	1379	13	cut	cut	VBN
26209	1379	14	in	in	IN
26209	1379	15	thin	thin	JJ
26209	1379	16	slices	slice	NNS
26209	1379	17	,	,	,
26209	1379	18	half	half	PDT
26209	1379	19	a	a	DT
26209	1379	20	loaf	loaf	NN
26209	1379	21	of	of	IN
26209	1379	22	bakers	baker	NNS
26209	1379	23	'	'	POS
26209	1379	24	stale	stale	JJ
26209	1379	25	bread	bread	NN
26209	1379	26	grated	grate	VBD
26209	1379	27	,	,	,
26209	1379	28	four	four	CD
26209	1379	29	heaping	heap	VBG
26209	1379	30	tablespoonfuls	tablespoonful	NNS
26209	1379	31	of	of	IN
26209	1379	32	granulated	granulate	VBN
26209	1379	33	sugar	sugar	NN
26209	1379	34	,	,	,
26209	1379	35	one	one	CD
26209	1379	36	generous	generous	JJ
26209	1379	37	tablespoonful	tablespoonful	NN
26209	1379	38	of	of	IN
26209	1379	39	butter	butter	NN
26209	1379	40	,	,	,
26209	1379	41	and	and	CC
26209	1379	42	the	the	DT
26209	1379	43	grated	grate	VBN
26209	1379	44	rind	rind	NN
26209	1379	45	of	of	IN
26209	1379	46	a	a	DT
26209	1379	47	large	large	JJ
26209	1379	48	lemon	lemon	NN
26209	1379	49	.	.	.
26209	1380	1	Butter	butter	VB
26209	1380	2	a	a	DT
26209	1380	3	pudding	pudding	JJ
26209	1380	4	dish	dish	NN
26209	1380	5	,	,	,
26209	1380	6	divide	divide	VB
26209	1380	7	the	the	DT
26209	1380	8	ingredients	ingredient	NNS
26209	1380	9	into	into	IN
26209	1380	10	four	four	CD
26209	1380	11	parts	part	NNS
26209	1380	12	,	,	,
26209	1380	13	begin	begin	VB
26209	1380	14	with	with	IN
26209	1380	15	the	the	DT
26209	1380	16	rhubarb	rhubarb	NN
26209	1380	17	and	and	CC
26209	1380	18	finish	finish	VB
26209	1380	19	with	with	IN
26209	1380	20	bread	bread	NN
26209	1380	21	crumbs	crumb	NNS
26209	1380	22	.	.	.
26209	1381	1	Sprinkle	sprinkle	VB
26209	1381	2	the	the	DT
26209	1381	3	sugar	sugar	NN
26209	1381	4	and	and	CC
26209	1381	5	grated	grate	VBD
26209	1381	6	lemon	lemon	NN
26209	1381	7	peel	peel	NN
26209	1381	8	over	over	IN
26209	1381	9	the	the	DT
26209	1381	10	rhubarb	rhubarb	NN
26209	1381	11	and	and	CC
26209	1381	12	cut	cut	VBD
26209	1381	13	the	the	DT
26209	1381	14	butter	butter	NN
26209	1381	15	in	in	IN
26209	1381	16	tiny	tiny	JJ
26209	1381	17	bits	bit	NNS
26209	1381	18	over	over	IN
26209	1381	19	the	the	DT
26209	1381	20	bread	bread	NN
26209	1381	21	crumbs	crumb	VBZ
26209	1381	22	,	,	,
26209	1381	23	dredge	dredge	VB
26209	1381	24	the	the	DT
26209	1381	25	top	top	NN
26209	1381	26	with	with	IN
26209	1381	27	sugar	sugar	NN
26209	1381	28	.	.	.
26209	1382	1	Bake	bake	VB
26209	1382	2	three	three	CD
26209	1382	3	-	-	HYPH
26209	1382	4	quarters	quarter	NNS
26209	1382	5	of	of	IN
26209	1382	6	an	an	DT
26209	1382	7	hour	hour	NN
26209	1382	8	in	in	IN
26209	1382	9	a	a	DT
26209	1382	10	moderate	moderate	JJ
26209	1382	11	oven	oven	NN
26209	1382	12	and	and	CC
26209	1382	13	serve	serve	VB
26209	1382	14	hot	hot	JJ
26209	1382	15	with	with	IN
26209	1382	16	cream	cream	NN
26209	1382	17	or	or	CC
26209	1382	18	hard	hard	JJ
26209	1382	19	sauce	sauce	NN
26209	1382	20	.	.	.
26209	1383	1	RICE	rice	NN
26209	1383	2	AND	and	CC
26209	1383	3	DATE	date	NN
26209	1383	4	PUDDING	pudding	NN
26209	1383	5	.	.	.
26209	1384	1	Half	half	PDT
26209	1384	2	a	a	DT
26209	1384	3	cup	cup	NN
26209	1384	4	of	of	IN
26209	1384	5	rice	rice	NN
26209	1384	6	washed	wash	VBD
26209	1384	7	and	and	CC
26209	1384	8	boiled	boil	VBD
26209	1384	9	in	in	IN
26209	1384	10	water	water	NN
26209	1384	11	,	,	,
26209	1384	12	one	one	CD
26209	1384	13	pound	pound	NN
26209	1384	14	of	of	IN
26209	1384	15	dates	date	NNS
26209	1384	16	,	,	,
26209	1384	17	washed	wash	VBD
26209	1384	18	first	first	RB
26209	1384	19	in	in	IN
26209	1384	20	cold	cold	NN
26209	1384	21	then	then	RB
26209	1384	22	in	in	IN
26209	1384	23	hot	hot	JJ
26209	1384	24	water	water	NN
26209	1384	25	,	,	,
26209	1384	26	stoned	stone	VBD
26209	1384	27	and	and	CC
26209	1384	28	chopped	chop	VBD
26209	1384	29	a	a	DT
26209	1384	30	little	little	JJ
26209	1384	31	,	,	,
26209	1384	32	one	one	CD
26209	1384	33	pint	pint	NN
26209	1384	34	of	of	IN
26209	1384	35	milk	milk	NN
26209	1384	36	,	,	,
26209	1384	37	two	two	CD
26209	1384	38	eggs	egg	NNS
26209	1384	39	,	,	,
26209	1384	40	two	two	CD
26209	1384	41	tablespoonfuls	tablespoonful	NNS
26209	1384	42	of	of	IN
26209	1384	43	granulated	granulate	VBN
26209	1384	44	sugar	sugar	NN
26209	1384	45	,	,	,
26209	1384	46	and	and	CC
26209	1384	47	a	a	DT
26209	1384	48	little	little	JJ
26209	1384	49	salt	salt	NN
26209	1384	50	.	.	.
26209	1385	1	Butter	butter	NN
26209	1385	2	well	well	RB
26209	1385	3	a	a	DT
26209	1385	4	pudding	pudding	NN
26209	1385	5	dish	dish	NN
26209	1385	6	,	,	,
26209	1385	7	lay	lie	VBD
26209	1385	8	in	in	IN
26209	1385	9	half	half	PDT
26209	1385	10	the	the	DT
26209	1385	11	dates	date	NNS
26209	1385	12	,	,	,
26209	1385	13	then	then	RB
26209	1385	14	over	over	IN
26209	1385	15	them	-PRON-	PRP
26209	1385	16	half	half	PDT
26209	1385	17	the	the	DT
26209	1385	18	rice	rice	NN
26209	1385	19	,	,	,
26209	1385	20	then	then	RB
26209	1385	21	dates	date	VBZ
26209	1385	22	again	again	RB
26209	1385	23	with	with	IN
26209	1385	24	a	a	DT
26209	1385	25	layer	layer	NN
26209	1385	26	of	of	IN
26209	1385	27	rice	rice	NN
26209	1385	28	on	on	IN
26209	1385	29	top	top	NN
26209	1385	30	.	.	.
26209	1386	1	Beat	beat	VB
26209	1386	2	the	the	DT
26209	1386	3	eggs	egg	NNS
26209	1386	4	light	light	NN
26209	1386	5	,	,	,
26209	1386	6	add	add	VB
26209	1386	7	to	to	IN
26209	1386	8	them	-PRON-	PRP
26209	1386	9	the	the	DT
26209	1386	10	milk	milk	NN
26209	1386	11	,	,	,
26209	1386	12	sugar	sugar	NN
26209	1386	13	and	and	CC
26209	1386	14	salt	salt	NN
26209	1386	15	,	,	,
26209	1386	16	and	and	CC
26209	1386	17	pour	pour	VB
26209	1386	18	over	over	IN
26209	1386	19	the	the	DT
26209	1386	20	rice	rice	NN
26209	1386	21	and	and	CC
26209	1386	22	fruit	fruit	NN
26209	1386	23	and	and	CC
26209	1386	24	bake	bake	VB
26209	1386	25	from	from	IN
26209	1386	26	twenty	twenty	CD
26209	1386	27	-	-	HYPH
26209	1386	28	five	five	CD
26209	1386	29	to	to	TO
26209	1386	30	thirty	thirty	CD
26209	1386	31	minutes	minute	NNS
26209	1386	32	.	.	.
26209	1387	1	Serve	serve	VB
26209	1387	2	cold	cold	NN
26209	1387	3	,	,	,
26209	1387	4	with	with	IN
26209	1387	5	cream	cream	NN
26209	1387	6	.	.	.
26209	1388	1	RICE	rice	NN
26209	1388	2	AND	and	CC
26209	1388	3	FIG	FIG	NNP
26209	1388	4	PUDDING	pudding	NN
26209	1388	5	may	may	MD
26209	1388	6	be	be	VB
26209	1388	7	made	make	VBN
26209	1388	8	according	accord	VBG
26209	1388	9	to	to	IN
26209	1388	10	the	the	DT
26209	1388	11	preceding	precede	VBG
26209	1388	12	recipe	recipe	NN
26209	1388	13	,	,	,
26209	1388	14	steaming	steam	VBG
26209	1388	15	or	or	CC
26209	1388	16	stewing	stew	VBG
26209	1388	17	the	the	DT
26209	1388	18	figs	fig	NNS
26209	1388	19	a	a	DT
26209	1388	20	little	little	JJ
26209	1388	21	and	and	CC
26209	1388	22	chopping	chop	VBG
26209	1388	23	slightly	slightly	RB
26209	1388	24	.	.	.
26209	1389	1	RICE	RICE	NNP
26209	1389	2	AND	and	CC
26209	1389	3	RAISIN	RAISIN	NNP
26209	1389	4	PUDDING	pudding	NN
26209	1389	5	.	.	.
26209	1390	1	Soak	soak	VB
26209	1390	2	the	the	DT
26209	1390	3	raisins	raisin	NNS
26209	1390	4	,	,	,
26209	1390	5	seed	seed	VB
26209	1390	6	them	-PRON-	PRP
26209	1390	7	and	and	CC
26209	1390	8	stew	stew	VBP
26209	1390	9	a	a	DT
26209	1390	10	little	little	JJ
26209	1390	11	,	,	,
26209	1390	12	and	and	CC
26209	1390	13	follow	follow	VB
26209	1390	14	the	the	DT
26209	1390	15	same	same	JJ
26209	1390	16	recipe	recipe	NN
26209	1390	17	.	.	.
26209	1391	1	RICE	RICE	NNP
26209	1391	2	AND	and	CC
26209	1391	3	PRUNE	PRUNE	NNP
26209	1391	4	PUDDING	pudding	NN
26209	1391	5	.	.	.
26209	1392	1	Soak	soak	VB
26209	1392	2	the	the	DT
26209	1392	3	prunes	prune	NNS
26209	1392	4	over	over	IN
26209	1392	5	night	night	NN
26209	1392	6	,	,	,
26209	1392	7	stew	stew	NN
26209	1392	8	and	and	CC
26209	1392	9	stone	stone	NN
26209	1392	10	and	and	CC
26209	1392	11	slightly	slightly	RB
26209	1392	12	chop	chop	VB
26209	1392	13	them	-PRON-	PRP
26209	1392	14	and	and	CC
26209	1392	15	proceed	proceed	VB
26209	1392	16	as	as	IN
26209	1392	17	in	in	IN
26209	1392	18	the	the	DT
26209	1392	19	other	other	JJ
26209	1392	20	puddings	pudding	NNS
26209	1392	21	.	.	.
26209	1393	1	Any	any	DT
26209	1393	2	kind	kind	NN
26209	1393	3	of	of	IN
26209	1393	4	dried	dried	JJ
26209	1393	5	or	or	CC
26209	1393	6	fresh	fresh	JJ
26209	1393	7	fruit	fruit	NN
26209	1393	8	may	may	MD
26209	1393	9	be	be	VB
26209	1393	10	used	use	VBN
26209	1393	11	for	for	IN
26209	1393	12	this	this	DT
26209	1393	13	very	very	RB
26209	1393	14	wholesome	wholesome	JJ
26209	1393	15	and	and	CC
26209	1393	16	nutritious	nutritious	JJ
26209	1393	17	pudding	pudding	NN
26209	1393	18	.	.	.
26209	1394	1	RICE	RICE	NNP
26209	1394	2	FLOUR	FLOUR	NNP
26209	1394	3	PUDDING	pudding	NN
26209	1394	4	.	.	.
26209	1395	1	Take	take	VB
26209	1395	2	a	a	DT
26209	1395	3	quart	quart	NN
26209	1395	4	of	of	IN
26209	1395	5	milk	milk	NN
26209	1395	6	,	,	,
26209	1395	7	leaving	leave	VBG
26209	1395	8	out	out	RP
26209	1395	9	enough	enough	JJ
26209	1395	10	to	to	TO
26209	1395	11	mix	mix	VB
26209	1395	12	with	with	IN
26209	1395	13	three	three	CD
26209	1395	14	ounces	ounce	NNS
26209	1395	15	of	of	IN
26209	1395	16	rice	rice	NN
26209	1395	17	flour	flour	NN
26209	1395	18	,	,	,
26209	1395	19	put	put	VB
26209	1395	20	the	the	DT
26209	1395	21	rest	rest	NN
26209	1395	22	in	in	IN
26209	1395	23	a	a	DT
26209	1395	24	saucepan	saucepan	NN
26209	1395	25	over	over	IN
26209	1395	26	the	the	DT
26209	1395	27	fire	fire	NN
26209	1395	28	.	.	.
26209	1396	1	When	when	WRB
26209	1396	2	it	-PRON-	PRP
26209	1396	3	boils	boil	VBZ
26209	1396	4	add	add	VB
26209	1396	5	one	one	CD
26209	1396	6	ounce	ounce	NN
26209	1396	7	and	and	CC
26209	1396	8	a	a	DT
26209	1396	9	half	half	NN
26209	1396	10	of	of	IN
26209	1396	11	sugar	sugar	NN
26209	1396	12	,	,	,
26209	1396	13	one	one	CD
26209	1396	14	-	-	HYPH
26209	1396	15	half	half	NN
26209	1396	16	ounce	ounce	NN
26209	1396	17	of	of	IN
26209	1396	18	sweet	sweet	JJ
26209	1396	19	and	and	CC
26209	1396	20	a	a	DT
26209	1396	21	few	few	JJ
26209	1396	22	bitter	bitter	JJ
26209	1396	23	almonds	almond	NNS
26209	1396	24	,	,	,
26209	1396	25	blanched	blanch	VBD
26209	1396	26	and	and	CC
26209	1396	27	pounded	pound	VBD
26209	1396	28	,	,	,
26209	1396	29	or	or	CC
26209	1396	30	chopped	chop	VBN
26209	1396	31	very	very	RB
26209	1396	32	fine	fine	JJ
26209	1396	33	,	,	,
26209	1396	34	one	one	CD
26209	1396	35	ounce	ounce	NN
26209	1396	36	of	of	IN
26209	1396	37	butter	butter	NN
26209	1396	38	,	,	,
26209	1396	39	and	and	CC
26209	1396	40	a	a	DT
26209	1396	41	small	small	JJ
26209	1396	42	piece	piece	NN
26209	1396	43	of	of	IN
26209	1396	44	vanilla	vanilla	NN
26209	1396	45	bean	bean	NN
26209	1396	46	if	if	IN
26209	1396	47	convenient	convenient	JJ
26209	1396	48	,	,	,
26209	1396	49	if	if	IN
26209	1396	50	not	not	RB
26209	1396	51	flavor	flavor	NN
26209	1396	52	at	at	IN
26209	1396	53	the	the	DT
26209	1396	54	last	last	JJ
26209	1396	55	with	with	IN
26209	1396	56	vanilla	vanilla	NN
26209	1396	57	extract	extract	NN
26209	1396	58	.	.	.
26209	1397	1	Mix	mix	VB
26209	1397	2	the	the	DT
26209	1397	3	three	three	CD
26209	1397	4	ounces	ounce	NNS
26209	1397	5	of	of	IN
26209	1397	6	rice	rice	NN
26209	1397	7	flour	flour	NN
26209	1397	8	with	with	IN
26209	1397	9	milk	milk	NN
26209	1397	10	,	,	,
26209	1397	11	reserved	reserve	VBN
26209	1397	12	from	from	IN
26209	1397	13	the	the	DT
26209	1397	14	quart	quart	NN
26209	1397	15	,	,	,
26209	1397	16	and	and	CC
26209	1397	17	stir	stir	VB
26209	1397	18	into	into	IN
26209	1397	19	the	the	DT
26209	1397	20	pudding	pudding	NN
26209	1397	21	.	.	.
26209	1398	1	Beat	beat	VB
26209	1398	2	one	one	CD
26209	1398	3	egg	egg	NN
26209	1398	4	yolk	yolk	NN
26209	1398	5	with	with	IN
26209	1398	6	half	half	PDT
26209	1398	7	a	a	DT
26209	1398	8	cup	cup	NN
26209	1398	9	of	of	IN
26209	1398	10	cream	cream	NN
26209	1398	11	and	and	CC
26209	1398	12	stir	stir	VB
26209	1398	13	in	in	RP
26209	1398	14	just	just	RB
26209	1398	15	before	before	IN
26209	1398	16	removing	remove	VBG
26209	1398	17	from	from	IN
26209	1398	18	the	the	DT
26209	1398	19	fire	fire	NN
26209	1398	20	.	.	.
26209	1399	1	Turn	turn	VB
26209	1399	2	into	into	IN
26209	1399	3	a	a	DT
26209	1399	4	mould	mould	NN
26209	1399	5	that	that	WDT
26209	1399	6	has	have	VBZ
26209	1399	7	been	be	VBN
26209	1399	8	dipped	dip	VBN
26209	1399	9	in	in	IN
26209	1399	10	cold	cold	JJ
26209	1399	11	water	water	NN
26209	1399	12	and	and	CC
26209	1399	13	serve	serve	VB
26209	1399	14	very	very	RB
26209	1399	15	cold	cold	JJ
26209	1399	16	with	with	IN
26209	1399	17	fruit	fruit	NN
26209	1399	18	sauce	sauce	NN
26209	1399	19	.	.	.
26209	1400	1	RICE	RICE	NNP
26209	1400	2	SOUFFLÉ	SOUFFLÉ	NNP
26209	1400	3	COLD	COLD	NNP
26209	1400	4	.	.	.
26209	1401	1	Put	put	VB
26209	1401	2	into	into	IN
26209	1401	3	a	a	DT
26209	1401	4	double	double	JJ
26209	1401	5	boiler	boiler	NN
26209	1401	6	a	a	DT
26209	1401	7	quarter	quarter	NN
26209	1401	8	of	of	IN
26209	1401	9	a	a	DT
26209	1401	10	pound	pound	NN
26209	1401	11	of	of	IN
26209	1401	12	well	well	RB
26209	1401	13	washed	wash	VBN
26209	1401	14	rice	rice	NN
26209	1401	15	,	,	,
26209	1401	16	a	a	DT
26209	1401	17	pint	pint	NN
26209	1401	18	and	and	CC
26209	1401	19	a	a	DT
26209	1401	20	third	third	NN
26209	1401	21	of	of	IN
26209	1401	22	milk	milk	NN
26209	1401	23	,	,	,
26209	1401	24	a	a	DT
26209	1401	25	small	small	JJ
26209	1401	26	tablespoonful	tablespoonful	NN
26209	1401	27	of	of	IN
26209	1401	28	butter	butter	NN
26209	1401	29	,	,	,
26209	1401	30	and	and	CC
26209	1401	31	cook	cook	VB
26209	1401	32	until	until	IN
26209	1401	33	the	the	DT
26209	1401	34	rice	rice	NN
26209	1401	35	is	be	VBZ
26209	1401	36	so	so	RB
26209	1401	37	stiff	stiff	JJ
26209	1401	38	that	that	IN
26209	1401	39	it	-PRON-	PRP
26209	1401	40	no	no	RB
26209	1401	41	longer	long	RBR
26209	1401	42	adheres	adhere	VBZ
26209	1401	43	to	to	IN
26209	1401	44	the	the	DT
26209	1401	45	sides	side	NNS
26209	1401	46	of	of	IN
26209	1401	47	the	the	DT
26209	1401	48	pan	pan	NN
26209	1401	49	.	.	.
26209	1402	1	Soak	soak	VB
26209	1402	2	a	a	DT
26209	1402	3	heaping	heaping	NN
26209	1402	4	tablespoonful	tablespoonful	NN
26209	1402	5	of	of	IN
26209	1402	6	gelatine	gelatine	NN
26209	1402	7	in	in	IN
26209	1402	8	two	two	CD
26209	1402	9	tablespoonfuls	tablespoonful	NNS
26209	1402	10	of	of	IN
26209	1402	11	water	water	NN
26209	1402	12	fifteen	fifteen	CD
26209	1402	13	minutes	minute	NNS
26209	1402	14	.	.	.
26209	1403	1	Put	put	VB
26209	1403	2	a	a	DT
26209	1403	3	pint	pint	NN
26209	1403	4	of	of	IN
26209	1403	5	thin	thin	JJ
26209	1403	6	cream	cream	NN
26209	1403	7	or	or	CC
26209	1403	8	rich	rich	JJ
26209	1403	9	milk	milk	NN
26209	1403	10	in	in	IN
26209	1403	11	a	a	DT
26209	1403	12	saucepan	saucepan	NN
26209	1403	13	over	over	IN
26209	1403	14	the	the	DT
26209	1403	15	fire	fire	NN
26209	1403	16	with	with	IN
26209	1403	17	two	two	CD
26209	1403	18	ounces	ounce	NNS
26209	1403	19	of	of	IN
26209	1403	20	blanched	blanch	VBN
26209	1403	21	and	and	CC
26209	1403	22	pounded	pound	VBD
26209	1403	23	almonds	almond	NNS
26209	1403	24	;	;	:
26209	1403	25	while	while	IN
26209	1403	26	it	-PRON-	PRP
26209	1403	27	is	be	VBZ
26209	1403	28	coming	come	VBG
26209	1403	29	to	to	IN
26209	1403	30	a	a	DT
26209	1403	31	boil	boil	NN
26209	1403	32	beat	beat	NN
26209	1403	33	two	two	CD
26209	1403	34	egg	egg	NN
26209	1403	35	yolks	yolk	NNS
26209	1403	36	and	and	CC
26209	1403	37	two	two	CD
26209	1403	38	tablespoonfuls	tablespoonful	NNS
26209	1403	39	of	of	IN
26209	1403	40	granulated	granulate	VBN
26209	1403	41	sugar	sugar	NN
26209	1403	42	together	together	RB
26209	1403	43	until	until	IN
26209	1403	44	light	light	NN
26209	1403	45	,	,	,
26209	1403	46	then	then	RB
26209	1403	47	add	add	VB
26209	1403	48	the	the	DT
26209	1403	49	gelatine	gelatine	NN
26209	1403	50	to	to	IN
26209	1403	51	the	the	DT
26209	1403	52	milk	milk	NN
26209	1403	53	on	on	IN
26209	1403	54	the	the	DT
26209	1403	55	stove	stove	NN
26209	1403	56	.	.	.
26209	1404	1	When	when	WRB
26209	1404	2	it	-PRON-	PRP
26209	1404	3	has	have	VBZ
26209	1404	4	dissolved	dissolve	VBN
26209	1404	5	pour	pour	NN
26209	1404	6	a	a	DT
26209	1404	7	little	little	JJ
26209	1404	8	of	of	IN
26209	1404	9	the	the	DT
26209	1404	10	cream	cream	NN
26209	1404	11	into	into	IN
26209	1404	12	the	the	DT
26209	1404	13	eggs	egg	NNS
26209	1404	14	and	and	CC
26209	1404	15	sugar	sugar	NN
26209	1404	16	,	,	,
26209	1404	17	mix	mix	VB
26209	1404	18	well	well	RB
26209	1404	19	,	,	,
26209	1404	20	then	then	RB
26209	1404	21	turn	turn	VB
26209	1404	22	it	-PRON-	PRP
26209	1404	23	back	back	RB
26209	1404	24	into	into	IN
26209	1404	25	the	the	DT
26209	1404	26	saucepan	saucepan	NN
26209	1404	27	,	,	,
26209	1404	28	and	and	CC
26209	1404	29	stir	stir	VB
26209	1404	30	all	all	DT
26209	1404	31	rapidly	rapidly	RB
26209	1404	32	together	together	RB
26209	1404	33	until	until	IN
26209	1404	34	it	-PRON-	PRP
26209	1404	35	begins	begin	VBZ
26209	1404	36	to	to	TO
26209	1404	37	thicken	thicken	VB
26209	1404	38	,	,	,
26209	1404	39	remove	remove	VB
26209	1404	40	at	at	IN
26209	1404	41	once	once	RB
26209	1404	42	from	from	IN
26209	1404	43	the	the	DT
26209	1404	44	fire	fire	NN
26209	1404	45	,	,	,
26209	1404	46	add	add	VB
26209	1404	47	to	to	IN
26209	1404	48	the	the	DT
26209	1404	49	rice	rice	NN
26209	1404	50	and	and	CC
26209	1404	51	beat	beat	VBD
26209	1404	52	until	until	IN
26209	1404	53	smooth	smooth	JJ
26209	1404	54	.	.	.
26209	1405	1	Rinse	rinse	VB
26209	1405	2	a	a	DT
26209	1405	3	mould	mould	NN
26209	1405	4	with	with	IN
26209	1405	5	cold	cold	JJ
26209	1405	6	water	water	NN
26209	1405	7	,	,	,
26209	1405	8	turn	turn	VB
26209	1405	9	the	the	DT
26209	1405	10	soufflé	soufflé	NNS
26209	1405	11	into	into	IN
26209	1405	12	it	-PRON-	PRP
26209	1405	13	and	and	CC
26209	1405	14	set	set	VBN
26209	1405	15	on	on	IN
26209	1405	16	ice	ice	NN
26209	1405	17	until	until	IN
26209	1405	18	it	-PRON-	PRP
26209	1405	19	is	be	VBZ
26209	1405	20	wanted	want	VBN
26209	1405	21	.	.	.
26209	1406	1	Turn	turn	VB
26209	1406	2	it	-PRON-	PRP
26209	1406	3	out	out	RP
26209	1406	4	on	on	IN
26209	1406	5	a	a	DT
26209	1406	6	glass	glass	NN
26209	1406	7	dish	dish	NN
26209	1406	8	and	and	CC
26209	1406	9	serve	serve	VB
26209	1406	10	with	with	IN
26209	1406	11	or	or	CC
26209	1406	12	without	without	IN
26209	1406	13	a	a	DT
26209	1406	14	fruit	fruit	NN
26209	1406	15	sauce	sauce	NN
26209	1406	16	.	.	.
26209	1407	1	RICE	RICE	NNP
26209	1407	2	PUDDING.--No	PUDDING.--No	NNP
26209	1407	3	.	.	.
26209	1408	1	1	1	LS
26209	1408	2	.	.	.
26209	1409	1	Take	take	VB
26209	1409	2	a	a	DT
26209	1409	3	quarter	quarter	NN
26209	1409	4	of	of	IN
26209	1409	5	a	a	DT
26209	1409	6	pound	pound	NN
26209	1409	7	of	of	IN
26209	1409	8	rice	rice	NN
26209	1409	9	,	,	,
26209	1409	10	wash	wash	VB
26209	1409	11	well	well	RB
26209	1409	12	in	in	IN
26209	1409	13	cold	cold	JJ
26209	1409	14	and	and	CC
26209	1409	15	then	then	RB
26209	1409	16	scald	scald	NNP
26209	1409	17	in	in	IN
26209	1409	18	boiling	boiling	NN
26209	1409	19	water	water	NN
26209	1409	20	,	,	,
26209	1409	21	drain	drain	VB
26209	1409	22	and	and	CC
26209	1409	23	put	put	VBN
26209	1409	24	on	on	RP
26209	1409	25	in	in	IN
26209	1409	26	a	a	DT
26209	1409	27	quart	quart	NN
26209	1409	28	of	of	IN
26209	1409	29	sweet	sweet	JJ
26209	1409	30	milk	milk	NN
26209	1409	31	in	in	IN
26209	1409	32	a	a	DT
26209	1409	33	double	double	JJ
26209	1409	34	boiler	boiler	NN
26209	1409	35	,	,	,
26209	1409	36	cook	cook	VB
26209	1409	37	one	one	CD
26209	1409	38	hour	hour	NN
26209	1409	39	and	and	CC
26209	1409	40	a	a	DT
26209	1409	41	half	half	NN
26209	1409	42	.	.	.
26209	1410	1	A	a	DT
26209	1410	2	little	little	JJ
26209	1410	3	before	before	IN
26209	1410	4	it	-PRON-	PRP
26209	1410	5	is	be	VBZ
26209	1410	6	done	do	VBN
26209	1410	7	stir	stir	NN
26209	1410	8	in	in	IN
26209	1410	9	an	an	DT
26209	1410	10	ounce	ounce	NN
26209	1410	11	and	and	CC
26209	1410	12	a	a	DT
26209	1410	13	half	half	NN
26209	1410	14	of	of	IN
26209	1410	15	butter	butter	NN
26209	1410	16	,	,	,
26209	1410	17	one	one	CD
26209	1410	18	ounce	ounce	NN
26209	1410	19	of	of	IN
26209	1410	20	sugar	sugar	NN
26209	1410	21	,	,	,
26209	1410	22	a	a	DT
26209	1410	23	little	little	JJ
26209	1410	24	grated	grated	JJ
26209	1410	25	lemon	lemon	NN
26209	1410	26	peel	peel	NN
26209	1410	27	,	,	,
26209	1410	28	a	a	DT
26209	1410	29	few	few	JJ
26209	1410	30	sweet	sweet	JJ
26209	1410	31	and	and	CC
26209	1410	32	bitter	bitter	JJ
26209	1410	33	almonds	almond	NNS
26209	1410	34	blanched	blanch	VBN
26209	1410	35	and	and	CC
26209	1410	36	chopped	chop	VBN
26209	1410	37	very	very	RB
26209	1410	38	fine	fine	JJ
26209	1410	39	or	or	CC
26209	1410	40	pounded	pound	VBD
26209	1410	41	in	in	IN
26209	1410	42	a	a	DT
26209	1410	43	mortar	mortar	NN
26209	1410	44	.	.	.
26209	1411	1	Do	do	VB
26209	1411	2	n't	not	RB
26209	1411	3	stir	stir	VB
26209	1411	4	too	too	RB
26209	1411	5	much	much	RB
26209	1411	6	,	,	,
26209	1411	7	but	but	CC
26209	1411	8	keep	keep	VB
26209	1411	9	the	the	DT
26209	1411	10	rice	rice	NN
26209	1411	11	grains	grain	NNS
26209	1411	12	whole	whole	JJ
26209	1411	13	.	.	.
26209	1412	1	When	when	WRB
26209	1412	2	done	do	VBN
26209	1412	3	dip	dip	NN
26209	1412	4	a	a	DT
26209	1412	5	mould	mould	NN
26209	1412	6	in	in	IN
26209	1412	7	cold	cold	JJ
26209	1412	8	water	water	NN
26209	1412	9	and	and	CC
26209	1412	10	turn	turn	VB
26209	1412	11	the	the	DT
26209	1412	12	rice	rice	NN
26209	1412	13	into	into	IN
26209	1412	14	it	-PRON-	PRP
26209	1412	15	.	.	.
26209	1413	1	Set	Set	VBD
26209	1413	2	it	-PRON-	PRP
26209	1413	3	on	on	IN
26209	1413	4	the	the	DT
26209	1413	5	ice	ice	NN
26209	1413	6	and	and	CC
26209	1413	7	serve	serve	VB
26209	1413	8	very	very	RB
26209	1413	9	cold	cold	JJ
26209	1413	10	with	with	IN
26209	1413	11	a	a	DT
26209	1413	12	fruit	fruit	NN
26209	1413	13	sauce	sauce	NN
26209	1413	14	.	.	.
26209	1414	1	RICE	RICE	NNP
26209	1414	2	PUDDING.--No	PUDDING.--No	NNP
26209	1414	3	.	.	.
26209	1415	1	2	2	LS
26209	1415	2	.	.	.
26209	1416	1	Put	put	VB
26209	1416	2	a	a	DT
26209	1416	3	scant	scant	JJ
26209	1416	4	half	half	NN
26209	1416	5	cup	cup	NN
26209	1416	6	of	of	IN
26209	1416	7	rice	rice	NN
26209	1416	8	to	to	TO
26209	1416	9	soak	soak	VB
26209	1416	10	in	in	RP
26209	1416	11	water	water	NN
26209	1416	12	for	for	IN
26209	1416	13	an	an	DT
26209	1416	14	hour	hour	NN
26209	1416	15	,	,	,
26209	1416	16	then	then	RB
26209	1416	17	boil	boil	VB
26209	1416	18	in	in	IN
26209	1416	19	salted	salted	JJ
26209	1416	20	boiling	boiling	NN
26209	1416	21	water	water	NN
26209	1416	22	for	for	IN
26209	1416	23	twenty	twenty	CD
26209	1416	24	minutes	minute	NNS
26209	1416	25	.	.	.
26209	1417	1	While	while	IN
26209	1417	2	it	-PRON-	PRP
26209	1417	3	is	be	VBZ
26209	1417	4	cooking	cook	VBG
26209	1417	5	put	put	VBD
26209	1417	6	three	three	CD
26209	1417	7	cups	cup	NNS
26209	1417	8	of	of	IN
26209	1417	9	rich	rich	JJ
26209	1417	10	milk	milk	NN
26209	1417	11	and	and	CC
26209	1417	12	half	half	PDT
26209	1417	13	a	a	DT
26209	1417	14	cup	cup	NN
26209	1417	15	of	of	IN
26209	1417	16	sugar	sugar	NN
26209	1417	17	in	in	IN
26209	1417	18	a	a	DT
26209	1417	19	saucepan	saucepan	NN
26209	1417	20	on	on	IN
26209	1417	21	the	the	DT
26209	1417	22	stove	stove	NN
26209	1417	23	,	,	,
26209	1417	24	mix	mix	VB
26209	1417	25	a	a	DT
26209	1417	26	tablespoonful	tablespoonful	NN
26209	1417	27	of	of	IN
26209	1417	28	corn	corn	NN
26209	1417	29	starch	starch	NN
26209	1417	30	with	with	IN
26209	1417	31	a	a	DT
26209	1417	32	little	little	JJ
26209	1417	33	cold	cold	JJ
26209	1417	34	milk	milk	NN
26209	1417	35	,	,	,
26209	1417	36	stir	stir	VB
26209	1417	37	with	with	IN
26209	1417	38	the	the	DT
26209	1417	39	milk	milk	NN
26209	1417	40	and	and	CC
26209	1417	41	sugar	sugar	NN
26209	1417	42	and	and	CC
26209	1417	43	let	let	VB
26209	1417	44	it	-PRON-	PRP
26209	1417	45	come	come	VB
26209	1417	46	to	to	IN
26209	1417	47	a	a	DT
26209	1417	48	boil	boil	NN
26209	1417	49	,	,	,
26209	1417	50	then	then	RB
26209	1417	51	add	add	VB
26209	1417	52	a	a	DT
26209	1417	53	cupful	cupful	NN
26209	1417	54	of	of	IN
26209	1417	55	the	the	DT
26209	1417	56	hot	hot	JJ
26209	1417	57	boiled	boil	VBN
26209	1417	58	rice	rice	NN
26209	1417	59	and	and	CC
26209	1417	60	stir	stir	VB
26209	1417	61	until	until	IN
26209	1417	62	it	-PRON-	PRP
26209	1417	63	thickens	thicken	VBZ
26209	1417	64	like	like	IN
26209	1417	65	custard	custard	NN
26209	1417	66	.	.	.
26209	1418	1	Turn	turn	VB
26209	1418	2	it	-PRON-	PRP
26209	1418	3	into	into	IN
26209	1418	4	a	a	DT
26209	1418	5	pudding	pudding	JJ
26209	1418	6	dish	dish	NN
26209	1418	7	,	,	,
26209	1418	8	flavor	flavor	NN
26209	1418	9	with	with	IN
26209	1418	10	vanilla	vanilla	NN
26209	1418	11	or	or	CC
26209	1418	12	anything	anything	NN
26209	1418	13	liked	like	VBD
26209	1418	14	and	and	CC
26209	1418	15	bake	bake	VB
26209	1418	16	slowly	slowly	RB
26209	1418	17	until	until	IN
26209	1418	18	a	a	DT
26209	1418	19	delicate	delicate	JJ
26209	1418	20	brown	brown	NN
26209	1418	21	.	.	.
26209	1419	1	Serve	serve	VB
26209	1419	2	cold	cold	JJ
26209	1419	3	in	in	IN
26209	1419	4	the	the	DT
26209	1419	5	dish	dish	NN
26209	1419	6	in	in	IN
26209	1419	7	which	which	WDT
26209	1419	8	it	-PRON-	PRP
26209	1419	9	is	be	VBZ
26209	1419	10	baked	baked	JJ
26209	1419	11	,	,	,
26209	1419	12	with	with	IN
26209	1419	13	brandy	brandy	NN
26209	1419	14	peaches	peach	NNS
26209	1419	15	or	or	CC
26209	1419	16	any	any	DT
26209	1419	17	fruit	fruit	NN
26209	1419	18	liked	like	VBN
26209	1419	19	.	.	.
26209	1420	1	RICE	RICE	NNP
26209	1420	2	OMELETTE	OMELETTE	NNP
26209	1420	3	SOUFFLÉ	SOUFFLÉ	NNP
26209	1420	4	.	.	.
26209	1421	1	Boil	Boil	NNP
26209	1421	2	a	a	DT
26209	1421	3	quarter	quarter	NN
26209	1421	4	of	of	IN
26209	1421	5	a	a	DT
26209	1421	6	pound	pound	NN
26209	1421	7	of	of	IN
26209	1421	8	well	well	RB
26209	1421	9	-	-	HYPH
26209	1421	10	washed	wash	VBN
26209	1421	11	Carolina	Carolina	NNP
26209	1421	12	rice	rice	NN
26209	1421	13	in	in	IN
26209	1421	14	a	a	DT
26209	1421	15	pint	pint	NN
26209	1421	16	and	and	CC
26209	1421	17	a	a	DT
26209	1421	18	half	half	NN
26209	1421	19	of	of	IN
26209	1421	20	milk	milk	NN
26209	1421	21	until	until	IN
26209	1421	22	stiff	stiff	JJ
26209	1421	23	.	.	.
26209	1422	1	Stir	stir	VB
26209	1422	2	in	in	IN
26209	1422	3	two	two	CD
26209	1422	4	ounces	ounce	NNS
26209	1422	5	of	of	IN
26209	1422	6	butter	butter	NN
26209	1422	7	,	,	,
26209	1422	8	half	half	PDT
26209	1422	9	a	a	DT
26209	1422	10	pint	pint	NN
26209	1422	11	of	of	IN
26209	1422	12	cream	cream	NN
26209	1422	13	and	and	CC
26209	1422	14	four	four	CD
26209	1422	15	egg	egg	NN
26209	1422	16	yolks	yolk	NNS
26209	1422	17	beaten	beat	VBN
26209	1422	18	light	light	NN
26209	1422	19	with	with	IN
26209	1422	20	two	two	CD
26209	1422	21	ounces	ounce	NNS
26209	1422	22	of	of	IN
26209	1422	23	granulated	granulate	VBN
26209	1422	24	sugar	sugar	NN
26209	1422	25	and	and	CC
26209	1422	26	vanilla	vanilla	NN
26209	1422	27	to	to	TO
26209	1422	28	taste	taste	VB
26209	1422	29	,	,	,
26209	1422	30	add	add	VB
26209	1422	31	a	a	DT
26209	1422	32	quarter	quarter	NN
26209	1422	33	of	of	IN
26209	1422	34	a	a	DT
26209	1422	35	pound	pound	NN
26209	1422	36	of	of	IN
26209	1422	37	citron	citron	NN
26209	1422	38	cut	cut	VB
26209	1422	39	fine	fine	JJ
26209	1422	40	and	and	CC
26209	1422	41	two	two	CD
26209	1422	42	ounces	ounce	NNS
26209	1422	43	of	of	IN
26209	1422	44	almonds	almond	NNS
26209	1422	45	blanched	blanch	VBN
26209	1422	46	and	and	CC
26209	1422	47	pounded	pound	VBD
26209	1422	48	fine	fine	RB
26209	1422	49	in	in	IN
26209	1422	50	a	a	DT
26209	1422	51	mortar	mortar	NN
26209	1422	52	.	.	.
26209	1423	1	Stir	stir	VB
26209	1423	2	all	all	DT
26209	1423	3	well	well	RB
26209	1423	4	together	together	RB
26209	1423	5	,	,	,
26209	1423	6	adding	add	VBG
26209	1423	7	at	at	IN
26209	1423	8	the	the	DT
26209	1423	9	last	last	JJ
26209	1423	10	four	four	CD
26209	1423	11	whites	white	NNS
26209	1423	12	of	of	IN
26209	1423	13	eggs	egg	NNS
26209	1423	14	beaten	beat	VBN
26209	1423	15	very	very	RB
26209	1423	16	stiff	stiff	JJ
26209	1423	17	.	.	.
26209	1424	1	Put	put	VB
26209	1424	2	in	in	RP
26209	1424	3	a	a	DT
26209	1424	4	pudding	pudding	JJ
26209	1424	5	dish	dish	NN
26209	1424	6	and	and	CC
26209	1424	7	bake	bake	NN
26209	1424	8	until	until	IN
26209	1424	9	firm	firm	NN
26209	1424	10	--	--	:
26209	1424	11	about	about	RB
26209	1424	12	half	half	PDT
26209	1424	13	an	an	DT
26209	1424	14	hour	hour	NN
26209	1424	15	.	.	.
26209	1425	1	Serve	serve	VB
26209	1425	2	immediately	immediately	RB
26209	1425	3	in	in	IN
26209	1425	4	the	the	DT
26209	1425	5	dish	dish	NN
26209	1425	6	in	in	IN
26209	1425	7	which	which	WDT
26209	1425	8	it	-PRON-	PRP
26209	1425	9	was	be	VBD
26209	1425	10	baked	bake	VBN
26209	1425	11	.	.	.
26209	1426	1	STRAWBERRY	STRAWBERRY	NNP
26209	1426	2	SHORTCAKE.--No	SHORTCAKE.--No	NNP
26209	1426	3	.	.	.
26209	1427	1	1	1	LS
26209	1427	2	.	.	.
26209	1428	1	Puff	puff	JJ
26209	1428	2	paste	paste	NN
26209	1428	3	makes	make	VBZ
26209	1428	4	a	a	DT
26209	1428	5	delicious	delicious	JJ
26209	1428	6	strawberry	strawberry	FW
26209	1428	7	shortcake	shortcake	NN
26209	1428	8	.	.	.
26209	1429	1	Roll	roll	VB
26209	1429	2	thin	thin	JJ
26209	1429	3	,	,	,
26209	1429	4	as	as	IN
26209	1429	5	for	for	IN
26209	1429	6	pie	pie	NN
26209	1429	7	crust	crust	NN
26209	1429	8	,	,	,
26209	1429	9	and	and	CC
26209	1429	10	line	line	NN
26209	1429	11	three	three	CD
26209	1429	12	layer	layer	NN
26209	1429	13	cake	cake	NN
26209	1429	14	tins	tin	NNS
26209	1429	15	and	and	CC
26209	1429	16	bake	bake	NN
26209	1429	17	.	.	.
26209	1430	1	Put	put	VB
26209	1430	2	a	a	DT
26209	1430	3	quart	quart	NN
26209	1430	4	of	of	IN
26209	1430	5	fresh	fresh	JJ
26209	1430	6	,	,	,
26209	1430	7	ripe	ripe	JJ
26209	1430	8	strawberries	strawberry	NNS
26209	1430	9	stemmed	stem	VBD
26209	1430	10	in	in	IN
26209	1430	11	a	a	DT
26209	1430	12	bowl	bowl	NN
26209	1430	13	,	,	,
26209	1430	14	sweeten	sweeten	VB
26209	1430	15	them	-PRON-	PRP
26209	1430	16	,	,	,
26209	1430	17	cover	cover	VB
26209	1430	18	and	and	CC
26209	1430	19	stand	stand	VB
26209	1430	20	the	the	DT
26209	1430	21	bowl	bowl	NN
26209	1430	22	on	on	IN
26209	1430	23	the	the	DT
26209	1430	24	shelf	shelf	NN
26209	1430	25	over	over	IN
26209	1430	26	the	the	DT
26209	1430	27	range	range	NN
26209	1430	28	,	,	,
26209	1430	29	stir	stir	VB
26209	1430	30	occasionally	occasionally	RB
26209	1430	31	and	and	CC
26209	1430	32	mash	mash	VB
26209	1430	33	slightly	slightly	RB
26209	1430	34	with	with	IN
26209	1430	35	the	the	DT
26209	1430	36	back	back	NN
26209	1430	37	of	of	IN
26209	1430	38	a	a	DT
26209	1430	39	spoon	spoon	NN
26209	1430	40	.	.	.
26209	1431	1	When	when	WRB
26209	1431	2	serving	serve	VBG
26209	1431	3	time	time	NN
26209	1431	4	comes	come	VBZ
26209	1431	5	lay	lay	VB
26209	1431	6	one	one	CD
26209	1431	7	of	of	IN
26209	1431	8	the	the	DT
26209	1431	9	shells	shell	NNS
26209	1431	10	on	on	IN
26209	1431	11	the	the	DT
26209	1431	12	dish	dish	NN
26209	1431	13	in	in	IN
26209	1431	14	which	which	WDT
26209	1431	15	it	-PRON-	PRP
26209	1431	16	is	be	VBZ
26209	1431	17	to	to	TO
26209	1431	18	be	be	VB
26209	1431	19	served	serve	VBN
26209	1431	20	,	,	,
26209	1431	21	and	and	CC
26209	1431	22	pour	pour	VB
26209	1431	23	a	a	DT
26209	1431	24	third	third	NN
26209	1431	25	of	of	IN
26209	1431	26	the	the	DT
26209	1431	27	berries	berry	NNS
26209	1431	28	over	over	IN
26209	1431	29	it	-PRON-	PRP
26209	1431	30	,	,	,
26209	1431	31	then	then	RB
26209	1431	32	put	put	VB
26209	1431	33	on	on	RP
26209	1431	34	a	a	DT
26209	1431	35	second	second	JJ
26209	1431	36	and	and	CC
26209	1431	37	a	a	DT
26209	1431	38	third	third	JJ
26209	1431	39	,	,	,
26209	1431	40	decorate	decorate	VB
26209	1431	41	the	the	DT
26209	1431	42	top	top	JJ
26209	1431	43	layer	layer	NN
26209	1431	44	with	with	IN
26209	1431	45	whipped	whip	VBN
26209	1431	46	cream	cream	NN
26209	1431	47	and	and	CC
26209	1431	48	serve	serve	VB
26209	1431	49	with	with	IN
26209	1431	50	cream	cream	NN
26209	1431	51	.	.	.
26209	1432	1	It	-PRON-	PRP
26209	1432	2	should	should	MD
26209	1432	3	be	be	VB
26209	1432	4	served	serve	VBN
26209	1432	5	immediately	immediately	RB
26209	1432	6	after	after	IN
26209	1432	7	the	the	DT
26209	1432	8	berries	berry	NNS
26209	1432	9	are	be	VBP
26209	1432	10	added	add	VBN
26209	1432	11	to	to	IN
26209	1432	12	the	the	DT
26209	1432	13	crust	crust	NN
26209	1432	14	that	that	IN
26209	1432	15	it	-PRON-	PRP
26209	1432	16	may	may	MD
26209	1432	17	be	be	VB
26209	1432	18	crisp	crisp	JJ
26209	1432	19	.	.	.
26209	1433	1	Both	both	DT
26209	1433	2	berries	berry	NNS
26209	1433	3	and	and	CC
26209	1433	4	shells	shell	NNS
26209	1433	5	should	should	MD
26209	1433	6	be	be	VB
26209	1433	7	cold	cold	JJ
26209	1433	8	.	.	.
26209	1434	1	STRAWBERRY	STRAWBERRY	NNP
26209	1434	2	SHORTCAKE.--No	SHORTCAKE.--No	NNP
26209	1434	3	.	.	.
26209	1435	1	2	2	LS
26209	1435	2	.	.	.
26209	1436	1	Make	make	VB
26209	1436	2	a	a	DT
26209	1436	3	biscuit	biscuit	NN
26209	1436	4	dough	dough	NN
26209	1436	5	in	in	IN
26209	1436	6	the	the	DT
26209	1436	7	proportion	proportion	NN
26209	1436	8	of	of	IN
26209	1436	9	a	a	DT
26209	1436	10	pint	pint	NN
26209	1436	11	of	of	IN
26209	1436	12	flour	flour	NN
26209	1436	13	,	,	,
26209	1436	14	a	a	DT
26209	1436	15	heaping	heap	VBG
26209	1436	16	teaspoonful	teaspoonful	JJ
26209	1436	17	of	of	IN
26209	1436	18	baking	bake	VBG
26209	1436	19	powder	powder	NN
26209	1436	20	and	and	CC
26209	1436	21	half	half	PDT
26209	1436	22	a	a	DT
26209	1436	23	teaspoonful	teaspoonful	NN
26209	1436	24	of	of	IN
26209	1436	25	salt	salt	NN
26209	1436	26	,	,	,
26209	1436	27	a	a	DT
26209	1436	28	tablespoonful	tablespoonful	NN
26209	1436	29	of	of	IN
26209	1436	30	butter	butter	NN
26209	1436	31	and	and	CC
26209	1436	32	enough	enough	JJ
26209	1436	33	milk	milk	NN
26209	1436	34	to	to	TO
26209	1436	35	mix	mix	VB
26209	1436	36	it	-PRON-	PRP
26209	1436	37	.	.	.
26209	1437	1	Roll	roll	VB
26209	1437	2	about	about	IN
26209	1437	3	an	an	DT
26209	1437	4	inch	inch	NN
26209	1437	5	thick	thick	JJ
26209	1437	6	,	,	,
26209	1437	7	cut	cut	VB
26209	1437	8	it	-PRON-	PRP
26209	1437	9	round	round	RB
26209	1437	10	or	or	CC
26209	1437	11	oblong	oblong	JJ
26209	1437	12	and	and	CC
26209	1437	13	bake	bake	VB
26209	1437	14	in	in	RP
26209	1437	15	a	a	DT
26209	1437	16	quick	quick	JJ
26209	1437	17	oven	oven	NN
26209	1437	18	about	about	IN
26209	1437	19	fifteen	fifteen	CD
26209	1437	20	minutes	minute	NNS
26209	1437	21	.	.	.
26209	1438	1	Cut	cut	VB
26209	1438	2	around	around	IN
26209	1438	3	the	the	DT
26209	1438	4	edge	edge	NN
26209	1438	5	and	and	CC
26209	1438	6	pull	pull	VB
26209	1438	7	gently	gently	RB
26209	1438	8	apart	apart	RB
26209	1438	9	,	,	,
26209	1438	10	butter	butter	VB
26209	1438	11	slightly	slightly	RB
26209	1438	12	,	,	,
26209	1438	13	have	have	VBP
26209	1438	14	the	the	DT
26209	1438	15	berries	berry	NNS
26209	1438	16	prepared	prepare	VBN
26209	1438	17	as	as	IN
26209	1438	18	for	for	IN
26209	1438	19	Shortcake	Shortcake	NNP
26209	1438	20	No	no	UH
26209	1438	21	.	.	.
26209	1439	1	1	1	LS
26209	1439	2	.	.	.
26209	1440	1	Put	put	VB
26209	1440	2	the	the	DT
26209	1440	3	crust	crust	NN
26209	1440	4	on	on	IN
26209	1440	5	the	the	DT
26209	1440	6	serving	serving	NN
26209	1440	7	dish	dish	NN
26209	1440	8	,	,	,
26209	1440	9	pour	pour	VB
26209	1440	10	half	half	PDT
26209	1440	11	the	the	DT
26209	1440	12	berries	berry	NNS
26209	1440	13	over	over	IN
26209	1440	14	it	-PRON-	PRP
26209	1440	15	,	,	,
26209	1440	16	put	put	VBN
26209	1440	17	on	on	IN
26209	1440	18	the	the	DT
26209	1440	19	top	top	NN
26209	1440	20	and	and	CC
26209	1440	21	pour	pour	VB
26209	1440	22	the	the	DT
26209	1440	23	remainder	remainder	NN
26209	1440	24	of	of	IN
26209	1440	25	the	the	DT
26209	1440	26	berries	berry	NNS
26209	1440	27	over	over	IN
26209	1440	28	it	-PRON-	PRP
26209	1440	29	.	.	.
26209	1441	1	Serve	serve	VB
26209	1441	2	with	with	IN
26209	1441	3	cream	cream	NN
26209	1441	4	.	.	.
26209	1442	1	LADIES	LADIES	NNP
26209	1442	2	'	'	POS
26209	1442	3	LOCKS	lock	NNS
26209	1442	4	FILLED	fill	VBD
26209	1442	5	WITH	with	IN
26209	1442	6	STRAWBERRIES	strawberry	NNS
26209	1442	7	.	.	.
26209	1443	1	Roll	roll	VB
26209	1443	2	the	the	DT
26209	1443	3	puff	puff	NN
26209	1443	4	paste	paste	NN
26209	1443	5	thin	thin	RB
26209	1443	6	,	,	,
26209	1443	7	cut	cut	VBN
26209	1443	8	in	in	IN
26209	1443	9	strips	strip	NNS
26209	1443	10	an	an	DT
26209	1443	11	inch	inch	NN
26209	1443	12	wide	wide	JJ
26209	1443	13	and	and	CC
26209	1443	14	about	about	RB
26209	1443	15	twelve	twelve	CD
26209	1443	16	inches	inch	NNS
26209	1443	17	long	long	JJ
26209	1443	18	;	;	:
26209	1443	19	wind	wind	VB
26209	1443	20	these	these	DT
26209	1443	21	around	around	IN
26209	1443	22	the	the	DT
26209	1443	23	forms	form	NNS
26209	1443	24	overlapping	overlap	VBG
26209	1443	25	the	the	DT
26209	1443	26	paste	paste	NN
26209	1443	27	as	as	IN
26209	1443	28	it	-PRON-	PRP
26209	1443	29	is	be	VBZ
26209	1443	30	wound	wind	VBN
26209	1443	31	.	.	.
26209	1444	1	Brush	brush	VB
26209	1444	2	over	over	RP
26209	1444	3	with	with	IN
26209	1444	4	beaten	beat	VBN
26209	1444	5	egg	egg	NN
26209	1444	6	and	and	CC
26209	1444	7	bake	bake	VB
26209	1444	8	on	on	IN
26209	1444	9	the	the	DT
26209	1444	10	forms	form	NNS
26209	1444	11	.	.	.
26209	1445	1	When	when	WRB
26209	1445	2	baked	bake	VBN
26209	1445	3	slip	slip	VBP
26209	1445	4	the	the	DT
26209	1445	5	forms	form	NNS
26209	1445	6	out	out	RP
26209	1445	7	,	,	,
26209	1445	8	fill	fill	VB
26209	1445	9	with	with	IN
26209	1445	10	strawberries	strawberry	NNS
26209	1445	11	prepared	prepare	VBN
26209	1445	12	as	as	IN
26209	1445	13	for	for	IN
26209	1445	14	strawberry	strawberry	NNP
26209	1445	15	shortcake	shortcake	NN
26209	1445	16	.	.	.
26209	1446	1	STRAWBERRIES	STRAWBERRIES	NNP
26209	1446	2	SCALLOPED	SCALLOPED	NNP
26209	1446	3	.	.	.
26209	1447	1	Equal	equal	JJ
26209	1447	2	quantities	quantity	NNS
26209	1447	3	of	of	IN
26209	1447	4	fresh	fresh	JJ
26209	1447	5	strawberries	strawberry	NNS
26209	1447	6	and	and	CC
26209	1447	7	bakers	baker	NNS
26209	1447	8	'	'	POS
26209	1447	9	stale	stale	JJ
26209	1447	10	bread	bread	NN
26209	1447	11	grated	grate	VBD
26209	1447	12	.	.	.
26209	1448	1	Begin	begin	VB
26209	1448	2	with	with	IN
26209	1448	3	a	a	DT
26209	1448	4	layer	layer	NN
26209	1448	5	of	of	IN
26209	1448	6	the	the	DT
26209	1448	7	berries	berry	NNS
26209	1448	8	,	,	,
26209	1448	9	sprinkle	sprinkle	VB
26209	1448	10	well	well	RB
26209	1448	11	with	with	IN
26209	1448	12	sugar	sugar	NN
26209	1448	13	,	,	,
26209	1448	14	then	then	RB
26209	1448	15	a	a	DT
26209	1448	16	layer	layer	NN
26209	1448	17	of	of	IN
26209	1448	18	bread	bread	NN
26209	1448	19	crumbs	crumb	NNS
26209	1448	20	,	,	,
26209	1448	21	dot	dot	VBP
26209	1448	22	with	with	IN
26209	1448	23	bits	bit	NNS
26209	1448	24	of	of	IN
26209	1448	25	butter	butter	NN
26209	1448	26	,	,	,
26209	1448	27	then	then	RB
26209	1448	28	another	another	DT
26209	1448	29	layer	layer	NN
26209	1448	30	of	of	IN
26209	1448	31	fruit	fruit	NN
26209	1448	32	and	and	CC
26209	1448	33	sugar	sugar	NN
26209	1448	34	;	;	:
26209	1448	35	finish	finish	NN
26209	1448	36	with	with	IN
26209	1448	37	bread	bread	NN
26209	1448	38	crumbs	crumb	NNS
26209	1448	39	and	and	CC
26209	1448	40	butter	butter	NN
26209	1448	41	,	,	,
26209	1448	42	sprinkle	sprinkle	VB
26209	1448	43	a	a	DT
26209	1448	44	little	little	JJ
26209	1448	45	sugar	sugar	NN
26209	1448	46	over	over	IN
26209	1448	47	the	the	DT
26209	1448	48	top	top	NN
26209	1448	49	and	and	CC
26209	1448	50	bake	bake	VB
26209	1448	51	half	half	PDT
26209	1448	52	an	an	DT
26209	1448	53	hour	hour	NN
26209	1448	54	in	in	IN
26209	1448	55	a	a	DT
26209	1448	56	good	good	JJ
26209	1448	57	oven	oven	NN
26209	1448	58	.	.	.
26209	1449	1	Serve	serve	VB
26209	1449	2	hot	hot	JJ
26209	1449	3	with	with	IN
26209	1449	4	cream	cream	NN
26209	1449	5	.	.	.
26209	1450	1	Currants	currant	NNS
26209	1450	2	and	and	CC
26209	1450	3	raspberries	raspberry	NNS
26209	1450	4	,	,	,
26209	1450	5	either	either	CC
26209	1450	6	separately	separately	RB
26209	1450	7	or	or	CC
26209	1450	8	mixed	mixed	JJ
26209	1450	9	,	,	,
26209	1450	10	and	and	CC
26209	1450	11	blackberries	blackberry	NNS
26209	1450	12	also	also	RB
26209	1450	13	make	make	VBP
26209	1450	14	excellent	excellent	JJ
26209	1450	15	puddings	pudding	NNS
26209	1450	16	.	.	.
26209	1451	1	CURRANT	CURRANT	NNP
26209	1451	2	PUDDING	PUDDING	NNP
26209	1451	3	.	.	.
26209	1452	1	Stem	stem	VB
26209	1452	2	and	and	CC
26209	1452	3	wash	wash	VB
26209	1452	4	some	some	DT
26209	1452	5	currants	currant	NNS
26209	1452	6	,	,	,
26209	1452	7	mash	mash	NN
26209	1452	8	through	through	IN
26209	1452	9	a	a	DT
26209	1452	10	sieve	sieve	NN
26209	1452	11	,	,	,
26209	1452	12	add	add	VB
26209	1452	13	as	as	RB
26209	1452	14	much	much	JJ
26209	1452	15	water	water	NN
26209	1452	16	as	as	IN
26209	1452	17	there	there	EX
26209	1452	18	is	be	VBZ
26209	1452	19	currant	currant	JJ
26209	1452	20	juice	juice	NN
26209	1452	21	and	and	CC
26209	1452	22	sweeten	sweeten	VB
26209	1452	23	to	to	TO
26209	1452	24	taste	taste	NN
26209	1452	25	.	.	.
26209	1453	1	To	to	IN
26209	1453	2	one	one	CD
26209	1453	3	quart	quart	NN
26209	1453	4	of	of	IN
26209	1453	5	liquid	liquid	NN
26209	1453	6	take	take	VBP
26209	1453	7	two	two	CD
26209	1453	8	ounces	ounce	NNS
26209	1453	9	of	of	IN
26209	1453	10	Groult	Groult	NNP
26209	1453	11	's	's	POS
26209	1453	12	potato	potato	NN
26209	1453	13	flour	flour	NN
26209	1453	14	.	.	.
26209	1454	1	Mix	mix	VB
26209	1454	2	the	the	DT
26209	1454	3	potato	potato	NN
26209	1454	4	flour	flour	NN
26209	1454	5	with	with	IN
26209	1454	6	a	a	DT
26209	1454	7	little	little	JJ
26209	1454	8	of	of	IN
26209	1454	9	the	the	DT
26209	1454	10	cold	cold	JJ
26209	1454	11	fruit	fruit	NN
26209	1454	12	juice	juice	NN
26209	1454	13	,	,	,
26209	1454	14	put	put	VBD
26209	1454	15	the	the	DT
26209	1454	16	rest	rest	NN
26209	1454	17	over	over	IN
26209	1454	18	the	the	DT
26209	1454	19	fire	fire	NN
26209	1454	20	,	,	,
26209	1454	21	and	and	CC
26209	1454	22	when	when	WRB
26209	1454	23	it	-PRON-	PRP
26209	1454	24	comes	come	VBZ
26209	1454	25	to	to	IN
26209	1454	26	a	a	DT
26209	1454	27	boil	boil	NN
26209	1454	28	stir	stir	NN
26209	1454	29	in	in	IN
26209	1454	30	the	the	DT
26209	1454	31	flour	flour	NN
26209	1454	32	and	and	CC
26209	1454	33	let	let	VB
26209	1454	34	it	-PRON-	PRP
26209	1454	35	cook	cook	VB
26209	1454	36	for	for	IN
26209	1454	37	a	a	DT
26209	1454	38	few	few	JJ
26209	1454	39	minutes	minute	NNS
26209	1454	40	.	.	.
26209	1455	1	It	-PRON-	PRP
26209	1455	2	will	will	MD
26209	1455	3	become	become	VB
26209	1455	4	clear	clear	JJ
26209	1455	5	.	.	.
26209	1456	1	Turn	turn	VB
26209	1456	2	it	-PRON-	PRP
26209	1456	3	into	into	IN
26209	1456	4	a	a	DT
26209	1456	5	mould	mould	NN
26209	1456	6	that	that	WDT
26209	1456	7	has	have	VBZ
26209	1456	8	been	be	VBN
26209	1456	9	dipped	dip	VBN
26209	1456	10	in	in	IN
26209	1456	11	cold	cold	JJ
26209	1456	12	water	water	NN
26209	1456	13	,	,	,
26209	1456	14	and	and	CC
26209	1456	15	set	set	VBD
26209	1456	16	it	-PRON-	PRP
26209	1456	17	when	when	WRB
26209	1456	18	cool	cool	JJ
26209	1456	19	on	on	IN
26209	1456	20	the	the	DT
26209	1456	21	ice	ice	NN
26209	1456	22	until	until	IN
26209	1456	23	the	the	DT
26209	1456	24	next	next	JJ
26209	1456	25	day	day	NN
26209	1456	26	.	.	.
26209	1457	1	Turn	turn	VB
26209	1457	2	out	out	RP
26209	1457	3	carefully	carefully	RB
26209	1457	4	and	and	CC
26209	1457	5	serve	serve	VB
26209	1457	6	with	with	IN
26209	1457	7	cream	cream	NN
26209	1457	8	.	.	.
26209	1458	1	STEWED	STEWED	NNS
26209	1458	2	DATES	date	NNS
26209	1458	3	.	.	.
26209	1459	1	Break	break	VB
26209	1459	2	the	the	DT
26209	1459	3	dates	date	NNS
26209	1459	4	apart	apart	RB
26209	1459	5	,	,	,
26209	1459	6	wash	wash	VB
26209	1459	7	in	in	IN
26209	1459	8	cold	cold	JJ
26209	1459	9	,	,	,
26209	1459	10	then	then	RB
26209	1459	11	in	in	IN
26209	1459	12	hot	hot	JJ
26209	1459	13	water	water	NN
26209	1459	14	,	,	,
26209	1459	15	drain	drain	VB
26209	1459	16	them	-PRON-	PRP
26209	1459	17	and	and	CC
26209	1459	18	cover	cover	VB
26209	1459	19	with	with	IN
26209	1459	20	cold	cold	JJ
26209	1459	21	water	water	NN
26209	1459	22	;	;	:
26209	1459	23	cook	cook	NN
26209	1459	24	until	until	IN
26209	1459	25	tender	tender	NN
26209	1459	26	--	--	:
26209	1459	27	a	a	DT
26209	1459	28	very	very	RB
26209	1459	29	few	few	JJ
26209	1459	30	minutes	minute	NNS
26209	1459	31	--	--	:
26209	1459	32	take	take	VB
26209	1459	33	out	out	RP
26209	1459	34	the	the	DT
26209	1459	35	fruit	fruit	NN
26209	1459	36	,	,	,
26209	1459	37	add	add	VB
26209	1459	38	a	a	DT
26209	1459	39	little	little	JJ
26209	1459	40	sugar	sugar	NN
26209	1459	41	to	to	IN
26209	1459	42	the	the	DT
26209	1459	43	water	water	NN
26209	1459	44	and	and	CC
26209	1459	45	boil	boil	VB
26209	1459	46	five	five	CD
26209	1459	47	minutes	minute	NNS
26209	1459	48	,	,	,
26209	1459	49	pour	pour	VBP
26209	1459	50	over	over	IN
26209	1459	51	the	the	DT
26209	1459	52	dates	date	NNS
26209	1459	53	and	and	CC
26209	1459	54	set	set	VBD
26209	1459	55	away	away	RB
26209	1459	56	to	to	TO
26209	1459	57	get	get	VB
26209	1459	58	cold	cold	JJ
26209	1459	59	.	.	.
26209	1460	1	STUFFED	stuffed	NN
26209	1460	2	DATES	date	NNS
26209	1460	3	.	.	.
26209	1461	1	Wash	wash	VB
26209	1461	2	the	the	DT
26209	1461	3	dates	date	NNS
26209	1461	4	as	as	IN
26209	1461	5	in	in	IN
26209	1461	6	the	the	DT
26209	1461	7	other	other	JJ
26209	1461	8	recipes	recipe	NNS
26209	1461	9	,	,	,
26209	1461	10	drain	drain	VBP
26209	1461	11	in	in	IN
26209	1461	12	a	a	DT
26209	1461	13	colander	colander	NN
26209	1461	14	and	and	CC
26209	1461	15	shake	shake	VB
26209	1461	16	from	from	IN
26209	1461	17	time	time	NN
26209	1461	18	to	to	IN
26209	1461	19	time	time	NN
26209	1461	20	until	until	IN
26209	1461	21	they	-PRON-	PRP
26209	1461	22	are	be	VBP
26209	1461	23	dry	dry	JJ
26209	1461	24	.	.	.
26209	1462	1	Stone	stone	VB
26209	1462	2	them	-PRON-	PRP
26209	1462	3	and	and	CC
26209	1462	4	fill	fill	VB
26209	1462	5	with	with	IN
26209	1462	6	blanched	blanched	JJ
26209	1462	7	almonds	almond	NNS
26209	1462	8	,	,	,
26209	1462	9	or	or	CC
26209	1462	10	chopped	chop	VBN
26209	1462	11	nuts	nut	NNS
26209	1462	12	or	or	CC
26209	1462	13	cocoanut	cocoanut	NNP
26209	1462	14	grated	grate	VBD
26209	1462	15	.	.	.
26209	1463	1	TAPIOCA	TAPIOCA	NNP
26209	1463	2	AND	and	CC
26209	1463	3	APPLE	APPLE	NNP
26209	1463	4	PUDDING	pudding	NN
26209	1463	5	.	.	.
26209	1464	1	Six	six	CD
26209	1464	2	good	good	JJ
26209	1464	3	,	,	,
26209	1464	4	tart	tart	JJ
26209	1464	5	cooking	cooking	NN
26209	1464	6	apples	apple	NNS
26209	1464	7	,	,	,
26209	1464	8	three	three	CD
26209	1464	9	-	-	HYPH
26209	1464	10	quarters	quarter	NNS
26209	1464	11	of	of	IN
26209	1464	12	a	a	DT
26209	1464	13	cup	cup	NN
26209	1464	14	of	of	IN
26209	1464	15	pearl	pearl	NN
26209	1464	16	tapioca	tapioca	NNP
26209	1464	17	,	,	,
26209	1464	18	sugar	sugar	VBP
26209	1464	19	to	to	TO
26209	1464	20	taste	taste	VB
26209	1464	21	and	and	CC
26209	1464	22	one	one	CD
26209	1464	23	quart	quart	NN
26209	1464	24	of	of	IN
26209	1464	25	water	water	NN
26209	1464	26	.	.	.
26209	1465	1	Soak	soak	VB
26209	1465	2	the	the	DT
26209	1465	3	tapioca	tapioca	NN
26209	1465	4	in	in	IN
26209	1465	5	the	the	DT
26209	1465	6	water	water	NN
26209	1465	7	two	two	CD
26209	1465	8	hours	hour	NNS
26209	1465	9	,	,	,
26209	1465	10	then	then	RB
26209	1465	11	put	put	VBD
26209	1465	12	in	in	RP
26209	1465	13	a	a	DT
26209	1465	14	double	double	JJ
26209	1465	15	boiler	boiler	NN
26209	1465	16	and	and	CC
26209	1465	17	cook	cook	NN
26209	1465	18	until	until	IN
26209	1465	19	clear	clear	JJ
26209	1465	20	,	,	,
26209	1465	21	sweeten	sweeten	VB
26209	1465	22	to	to	IN
26209	1465	23	taste	taste	NN
26209	1465	24	.	.	.
26209	1466	1	It	-PRON-	PRP
26209	1466	2	may	may	MD
26209	1466	3	be	be	VB
26209	1466	4	flavored	flavor	VBN
26209	1466	5	with	with	IN
26209	1466	6	the	the	DT
26209	1466	7	rind	rind	NN
26209	1466	8	of	of	IN
26209	1466	9	lemon	lemon	NN
26209	1466	10	cut	cut	VBD
26209	1466	11	very	very	RB
26209	1466	12	thin	thin	RB
26209	1466	13	and	and	CC
26209	1466	14	removed	remove	VBN
26209	1466	15	when	when	WRB
26209	1466	16	the	the	DT
26209	1466	17	tapioca	tapioca	NN
26209	1466	18	is	be	VBZ
26209	1466	19	done	do	VBN
26209	1466	20	.	.	.
26209	1467	1	Peel	peel	VB
26209	1467	2	and	and	CC
26209	1467	3	core	core	VB
26209	1467	4	the	the	DT
26209	1467	5	apples	apple	NNS
26209	1467	6	and	and	CC
26209	1467	7	fill	fill	VB
26209	1467	8	the	the	DT
26209	1467	9	holes	hole	NNS
26209	1467	10	with	with	IN
26209	1467	11	sugar	sugar	NN
26209	1467	12	,	,	,
26209	1467	13	arrange	arrange	VB
26209	1467	14	them	-PRON-	PRP
26209	1467	15	in	in	IN
26209	1467	16	a	a	DT
26209	1467	17	pudding	pudding	JJ
26209	1467	18	dish	dish	NN
26209	1467	19	and	and	CC
26209	1467	20	pour	pour	VB
26209	1467	21	the	the	DT
26209	1467	22	tapioca	tapioca	NN
26209	1467	23	over	over	IN
26209	1467	24	them	-PRON-	PRP
26209	1467	25	,	,	,
26209	1467	26	bake	bake	VBP
26209	1467	27	until	until	IN
26209	1467	28	the	the	DT
26209	1467	29	apples	apple	NNS
26209	1467	30	are	be	VBP
26209	1467	31	tender	tender	JJ
26209	1467	32	.	.	.
26209	1468	1	A	a	DT
26209	1468	2	few	few	JJ
26209	1468	3	tiny	tiny	JJ
26209	1468	4	bits	bit	NNS
26209	1468	5	of	of	IN
26209	1468	6	butter	butter	NN
26209	1468	7	on	on	IN
26209	1468	8	the	the	DT
26209	1468	9	top	top	NN
26209	1468	10	will	will	MD
26209	1468	11	make	make	VB
26209	1468	12	it	-PRON-	PRP
26209	1468	13	brown	brown	VB
26209	1468	14	a	a	DT
26209	1468	15	little	little	JJ
26209	1468	16	.	.	.
26209	1469	1	Serve	serve	VB
26209	1469	2	hot	hot	JJ
26209	1469	3	or	or	CC
26209	1469	4	cold	cold	JJ
26209	1469	5	with	with	IN
26209	1469	6	cream	cream	NN
26209	1469	7	and	and	CC
26209	1469	8	sugar	sugar	NN
26209	1469	9	.	.	.
26209	1470	1	TAPIOCA	tapioca	RB
26209	1470	2	AND	and	CC
26209	1470	3	STRAWBERRY	strawberry	JJ
26209	1470	4	JELLY	JELLY	NNP
26209	1470	5	.	.	.
26209	1471	1	Five	five	CD
26209	1471	2	ounces	ounce	NNS
26209	1471	3	of	of	IN
26209	1471	4	Groult	Groult	NNP
26209	1471	5	's	's	POS
26209	1471	6	tapioca	tapioca	NN
26209	1471	7	,	,	,
26209	1471	8	two	two	CD
26209	1471	9	cups	cup	NNS
26209	1471	10	of	of	IN
26209	1471	11	boiling	boil	VBG
26209	1471	12	water	water	NN
26209	1471	13	,	,	,
26209	1471	14	two	two	CD
26209	1471	15	cups	cup	NNS
26209	1471	16	of	of	IN
26209	1471	17	strawberry	strawberry	NNP
26209	1471	18	juice	juice	NN
26209	1471	19	,	,	,
26209	1471	20	four	four	CD
26209	1471	21	heaping	heap	VBG
26209	1471	22	tablespoonfuls	tablespoonful	NNS
26209	1471	23	of	of	IN
26209	1471	24	sugar	sugar	NN
26209	1471	25	and	and	CC
26209	1471	26	a	a	DT
26209	1471	27	dash	dash	NN
26209	1471	28	of	of	IN
26209	1471	29	salt	salt	NN
26209	1471	30	.	.	.
26209	1472	1	Hull	hull	NN
26209	1472	2	and	and	CC
26209	1472	3	wash	wash	VB
26209	1472	4	the	the	DT
26209	1472	5	berries	berry	NNS
26209	1472	6	,	,	,
26209	1472	7	mash	mash	NN
26209	1472	8	with	with	IN
26209	1472	9	a	a	DT
26209	1472	10	spoon	spoon	NN
26209	1472	11	and	and	CC
26209	1472	12	strain	strain	VB
26209	1472	13	through	through	IN
26209	1472	14	a	a	DT
26209	1472	15	fine	fine	JJ
26209	1472	16	cheese	cheese	NN
26209	1472	17	-	-	HYPH
26209	1472	18	cloth	cloth	NN
26209	1472	19	.	.	.
26209	1473	1	Put	put	VB
26209	1473	2	the	the	DT
26209	1473	3	boiling	boiling	NN
26209	1473	4	water	water	NN
26209	1473	5	in	in	IN
26209	1473	6	a	a	DT
26209	1473	7	double	double	JJ
26209	1473	8	boiler	boiler	NN
26209	1473	9	,	,	,
26209	1473	10	and	and	CC
26209	1473	11	sprinkle	sprinkle	VB
26209	1473	12	in	in	IN
26209	1473	13	the	the	DT
26209	1473	14	tapioca	tapioca	NN
26209	1473	15	,	,	,
26209	1473	16	stirring	stir	VBG
26209	1473	17	to	to	TO
26209	1473	18	prevent	prevent	VB
26209	1473	19	lumping	lumping	NN
26209	1473	20	.	.	.
26209	1474	1	Let	let	VB
26209	1474	2	it	-PRON-	PRP
26209	1474	3	cook	cook	VB
26209	1474	4	until	until	IN
26209	1474	5	clear	clear	JJ
26209	1474	6	,	,	,
26209	1474	7	add	add	VB
26209	1474	8	the	the	DT
26209	1474	9	sugar	sugar	NN
26209	1474	10	and	and	CC
26209	1474	11	salt	salt	NN
26209	1474	12	,	,	,
26209	1474	13	and	and	CC
26209	1474	14	then	then	RB
26209	1474	15	the	the	DT
26209	1474	16	strawberry	strawberry	NNP
26209	1474	17	juice	juice	NN
26209	1474	18	,	,	,
26209	1474	19	and	and	CC
26209	1474	20	boil	boil	VB
26209	1474	21	until	until	IN
26209	1474	22	thick	thick	JJ
26209	1474	23	--	--	:
26209	1474	24	a	a	DT
26209	1474	25	few	few	JJ
26209	1474	26	minutes	minute	NNS
26209	1474	27	only	only	RB
26209	1474	28	;	;	:
26209	1474	29	turn	turn	VB
26209	1474	30	into	into	IN
26209	1474	31	an	an	DT
26209	1474	32	earthenware	earthenware	NN
26209	1474	33	mould	mould	NN
26209	1474	34	;	;	:
26209	1474	35	when	when	WRB
26209	1474	36	cold	cold	JJ
26209	1474	37	set	set	NN
26209	1474	38	on	on	IN
26209	1474	39	the	the	DT
26209	1474	40	ice	ice	NN
26209	1474	41	.	.	.
26209	1475	1	It	-PRON-	PRP
26209	1475	2	is	be	VBZ
26209	1475	3	better	well	JJR
26209	1475	4	to	to	TO
26209	1475	5	make	make	VB
26209	1475	6	it	-PRON-	PRP
26209	1475	7	the	the	DT
26209	1475	8	day	day	NN
26209	1475	9	before	before	IN
26209	1475	10	it	-PRON-	PRP
26209	1475	11	is	be	VBZ
26209	1475	12	wanted	want	VBN
26209	1475	13	.	.	.
26209	1476	1	It	-PRON-	PRP
26209	1476	2	should	should	MD
26209	1476	3	be	be	VB
26209	1476	4	served	serve	VBN
26209	1476	5	with	with	IN
26209	1476	6	cream	cream	NN
26209	1476	7	.	.	.
26209	1477	1	TAPIOCA	tapioca	RB
26209	1477	2	AND	and	CC
26209	1477	3	RASPBERRY	raspberry	VB
26209	1477	4	JELLY	JELLY	NNP
26209	1477	5	.	.	.
26209	1478	1	Follow	follow	VB
26209	1478	2	the	the	DT
26209	1478	3	above	above	JJ
26209	1478	4	recipe	recipe	NN
26209	1478	5	,	,	,
26209	1478	6	using	use	VBG
26209	1478	7	raspberries	raspberry	NNS
26209	1478	8	in	in	IN
26209	1478	9	the	the	DT
26209	1478	10	same	same	JJ
26209	1478	11	proportion	proportion	NN
26209	1478	12	.	.	.
26209	1479	1	TAPIOCA	TAPIOCA	NNP
26209	1479	2	AND	and	CC
26209	1479	3	CURRANT	CURRANT	NNP
26209	1479	4	JELLY	JELLY	NNP
26209	1479	5	.	.	.
26209	1480	1	Follow	follow	VB
26209	1480	2	the	the	DT
26209	1480	3	recipe	recipe	NN
26209	1480	4	for	for	IN
26209	1480	5	tapioca	tapioca	NNS
26209	1480	6	and	and	CC
26209	1480	7	strawberry	strawberry	NN
26209	1480	8	jelly	jelly	RB
26209	1480	9	.	.	.
26209	1481	1	PEARL	PEARL	NNP
26209	1481	2	SAGO	SAGO	NNP
26209	1481	3	AND	and	CC
26209	1481	4	FRUIT	FRUIT	NNP
26209	1481	5	JELLIES	jelly	NNS
26209	1481	6	.	.	.
26209	1482	1	Soak	soak	VB
26209	1482	2	half	half	PDT
26209	1482	3	a	a	DT
26209	1482	4	cup	cup	NN
26209	1482	5	of	of	IN
26209	1482	6	pearl	pearl	NNP
26209	1482	7	sago	sago	NNP
26209	1482	8	two	two	CD
26209	1482	9	hours	hour	NNS
26209	1482	10	in	in	IN
26209	1482	11	a	a	DT
26209	1482	12	cup	cup	NN
26209	1482	13	of	of	IN
26209	1482	14	cold	cold	JJ
26209	1482	15	water	water	NN
26209	1482	16	,	,	,
26209	1482	17	then	then	RB
26209	1482	18	add	add	VB
26209	1482	19	half	half	PDT
26209	1482	20	a	a	DT
26209	1482	21	cup	cup	NN
26209	1482	22	of	of	IN
26209	1482	23	water	water	NN
26209	1482	24	and	and	CC
26209	1482	25	a	a	DT
26209	1482	26	cup	cup	NN
26209	1482	27	and	and	CC
26209	1482	28	a	a	DT
26209	1482	29	half	half	NN
26209	1482	30	of	of	IN
26209	1482	31	fruit	fruit	NN
26209	1482	32	juice	juice	NN
26209	1482	33	--	--	:
26209	1482	34	strawberry	strawberry	NNP
26209	1482	35	,	,	,
26209	1482	36	raspberry	raspberry	NNP
26209	1482	37	,	,	,
26209	1482	38	or	or	CC
26209	1482	39	currant	currant	NN
26209	1482	40	;	;	:
26209	1482	41	boil	boil	VB
26209	1482	42	for	for	IN
26209	1482	43	twenty	twenty	CD
26209	1482	44	minutes	minute	NNS
26209	1482	45	and	and	CC
26209	1482	46	sweeten	sweeten	VB
26209	1482	47	to	to	TO
26209	1482	48	taste	taste	NN
26209	1482	49	.	.	.
26209	1483	1	Fruit	fruit	NN
26209	1483	2	syrups	syrup	NNS
26209	1483	3	may	may	MD
26209	1483	4	be	be	VB
26209	1483	5	used	use	VBN
26209	1483	6	in	in	IN
26209	1483	7	winter	winter	NN
26209	1483	8	;	;	:
26209	1483	9	it	-PRON-	PRP
26209	1483	10	will	will	MD
26209	1483	11	require	require	VB
26209	1483	12	less	less	JJR
26209	1483	13	of	of	IN
26209	1483	14	the	the	DT
26209	1483	15	syrup	syrup	NN
26209	1483	16	than	than	IN
26209	1483	17	fruit	fruit	NN
26209	1483	18	juice	juice	NN
26209	1483	19	.	.	.
26209	1484	1	BREAD	bread	NN
26209	1484	2	AND	and	CC
26209	1484	3	BUTTER	BUTTER	NNP
26209	1484	4	PUDDING.--No	PUDDING.--No	NNP
26209	1484	5	.	.	.
26209	1485	1	1	1	LS
26209	1485	2	.	.	.
26209	1486	1	Cut	cut	VB
26209	1486	2	six	six	CD
26209	1486	3	small	small	JJ
26209	1486	4	tea	tea	NN
26209	1486	5	buns	bun	NNS
26209	1486	6	in	in	IN
26209	1486	7	half	half	NN
26209	1486	8	,	,	,
26209	1486	9	butter	butter	NN
26209	1486	10	well	well	RB
26209	1486	11	,	,	,
26209	1486	12	using	use	VBG
26209	1486	13	two	two	CD
26209	1486	14	generous	generous	JJ
26209	1486	15	ounces	ounce	NNS
26209	1486	16	of	of	IN
26209	1486	17	butter	butter	NN
26209	1486	18	for	for	IN
26209	1486	19	the	the	DT
26209	1486	20	six	six	CD
26209	1486	21	,	,	,
26209	1486	22	and	and	CC
26209	1486	23	put	put	VBD
26209	1486	24	them	-PRON-	PRP
26209	1486	25	together	together	RB
26209	1486	26	again	again	RB
26209	1486	27	.	.	.
26209	1487	1	Beat	beat	VB
26209	1487	2	three	three	CD
26209	1487	3	eggs	egg	NNS
26209	1487	4	with	with	IN
26209	1487	5	a	a	DT
26209	1487	6	cup	cup	NN
26209	1487	7	and	and	CC
26209	1487	8	a	a	DT
26209	1487	9	half	half	NN
26209	1487	10	of	of	IN
26209	1487	11	rich	rich	JJ
26209	1487	12	milk	milk	NN
26209	1487	13	,	,	,
26209	1487	14	add	add	VB
26209	1487	15	half	half	PDT
26209	1487	16	a	a	DT
26209	1487	17	cup	cup	NN
26209	1487	18	of	of	IN
26209	1487	19	almonds	almond	NNS
26209	1487	20	blanched	blanch	VBN
26209	1487	21	and	and	CC
26209	1487	22	chopped	chop	VBN
26209	1487	23	fine	fine	JJ
26209	1487	24	,	,	,
26209	1487	25	one	one	CD
26209	1487	26	ounce	ounce	NN
26209	1487	27	of	of	IN
26209	1487	28	sugar	sugar	NN
26209	1487	29	,	,	,
26209	1487	30	two	two	CD
26209	1487	31	tablespoonfuls	tablespoonful	NNS
26209	1487	32	of	of	IN
26209	1487	33	sherry	sherry	NN
26209	1487	34	,	,	,
26209	1487	35	let	let	VB
26209	1487	36	the	the	DT
26209	1487	37	buns	bun	NNS
26209	1487	38	soak	soak	VB
26209	1487	39	in	in	IN
26209	1487	40	this	this	DT
26209	1487	41	for	for	IN
26209	1487	42	awhile	awhile	RB
26209	1487	43	.	.	.
26209	1488	1	Butter	butter	NN
26209	1488	2	a	a	DT
26209	1488	3	mould	mould	NN
26209	1488	4	,	,	,
26209	1488	5	sprinkle	sprinkle	VB
26209	1488	6	with	with	IN
26209	1488	7	fine	fine	JJ
26209	1488	8	bread	bread	NN
26209	1488	9	crumbs	crumb	NNS
26209	1488	10	,	,	,
26209	1488	11	take	take	VB
26209	1488	12	the	the	DT
26209	1488	13	buns	bun	NNS
26209	1488	14	out	out	IN
26209	1488	15	of	of	IN
26209	1488	16	the	the	DT
26209	1488	17	custard	custard	NN
26209	1488	18	,	,	,
26209	1488	19	lay	lie	VBD
26209	1488	20	them	-PRON-	PRP
26209	1488	21	in	in	IN
26209	1488	22	the	the	DT
26209	1488	23	mould	mould	NN
26209	1488	24	and	and	CC
26209	1488	25	pour	pour	VB
26209	1488	26	the	the	DT
26209	1488	27	custard	custard	NN
26209	1488	28	over	over	IN
26209	1488	29	them	-PRON-	PRP
26209	1488	30	.	.	.
26209	1489	1	Set	Set	VBN
26209	1489	2	the	the	DT
26209	1489	3	mould	mould	NN
26209	1489	4	in	in	IN
26209	1489	5	a	a	DT
26209	1489	6	pan	pan	NN
26209	1489	7	of	of	IN
26209	1489	8	boiling	boil	VBG
26209	1489	9	water	water	NN
26209	1489	10	in	in	IN
26209	1489	11	the	the	DT
26209	1489	12	oven	oven	NN
26209	1489	13	and	and	CC
26209	1489	14	bake	bake	VB
26209	1489	15	three	three	CD
26209	1489	16	-	-	HYPH
26209	1489	17	quarters	quarter	NNS
26209	1489	18	of	of	IN
26209	1489	19	an	an	DT
26209	1489	20	hour	hour	NN
26209	1489	21	,	,	,
26209	1489	22	and	and	CC
26209	1489	23	serve	serve	VB
26209	1489	24	hot	hot	JJ
26209	1489	25	with	with	IN
26209	1489	26	a	a	DT
26209	1489	27	sauce	sauce	NN
26209	1489	28	.	.	.
26209	1490	1	BREAD	bread	NN
26209	1490	2	AND	and	CC
26209	1490	3	BUTTER	BUTTER	NNP
26209	1490	4	PUDDING.--No	PUDDING.--No	NNP
26209	1490	5	.	.	.
26209	1491	1	2	2	LS
26209	1491	2	.	.	.
26209	1492	1	Cut	cut	VB
26209	1492	2	some	some	DT
26209	1492	3	slices	slice	NNS
26209	1492	4	of	of	IN
26209	1492	5	home	home	NN
26209	1492	6	-	-	HYPH
26209	1492	7	made	make	VBN
26209	1492	8	bread	bread	NN
26209	1492	9	about	about	IN
26209	1492	10	half	half	PDT
26209	1492	11	an	an	DT
26209	1492	12	inch	inch	NN
26209	1492	13	thick	thick	JJ
26209	1492	14	,	,	,
26209	1492	15	butter	butter	NN
26209	1492	16	and	and	CC
26209	1492	17	lay	lie	VBD
26209	1492	18	in	in	IN
26209	1492	19	a	a	DT
26209	1492	20	pudding	pudding	JJ
26209	1492	21	dish	dish	NN
26209	1492	22	,	,	,
26209	1492	23	sprinkle	sprinkle	VB
26209	1492	24	with	with	IN
26209	1492	25	currants	currant	NNS
26209	1492	26	,	,	,
26209	1492	27	put	put	VB
26209	1492	28	another	another	DT
26209	1492	29	layer	layer	NN
26209	1492	30	of	of	IN
26209	1492	31	buttered	butter	VBN
26209	1492	32	bread	bread	NN
26209	1492	33	and	and	CC
26209	1492	34	currants	currant	NNS
26209	1492	35	.	.	.
26209	1493	1	Beat	beat	VB
26209	1493	2	three	three	CD
26209	1493	3	eggs	egg	NNS
26209	1493	4	light	light	NN
26209	1493	5	and	and	CC
26209	1493	6	stir	stir	VB
26209	1493	7	into	into	IN
26209	1493	8	a	a	DT
26209	1493	9	pint	pint	NN
26209	1493	10	of	of	IN
26209	1493	11	milk	milk	NN
26209	1493	12	,	,	,
26209	1493	13	sweeten	sweeten	VBP
26209	1493	14	to	to	TO
26209	1493	15	taste	taste	NN
26209	1493	16	,	,	,
26209	1493	17	flavor	flavor	NN
26209	1493	18	with	with	IN
26209	1493	19	a	a	DT
26209	1493	20	little	little	JJ
26209	1493	21	grated	grated	JJ
26209	1493	22	lemon	lemon	NN
26209	1493	23	peel	peel	NN
26209	1493	24	or	or	CC
26209	1493	25	cinnamon	cinnamon	NN
26209	1493	26	,	,	,
26209	1493	27	pour	pour	VBP
26209	1493	28	over	over	IN
26209	1493	29	the	the	DT
26209	1493	30	bread	bread	NN
26209	1493	31	and	and	CC
26209	1493	32	butter	butter	NN
26209	1493	33	and	and	CC
26209	1493	34	bake	bake	NN
26209	1493	35	in	in	RP
26209	1493	36	a	a	DT
26209	1493	37	moderate	moderate	JJ
26209	1493	38	oven	oven	NN
26209	1493	39	until	until	IN
26209	1493	40	the	the	DT
26209	1493	41	custard	custard	NN
26209	1493	42	is	be	VBZ
26209	1493	43	set	set	VBN
26209	1493	44	.	.	.
26209	1494	1	Test	test	VB
26209	1494	2	with	with	IN
26209	1494	3	a	a	DT
26209	1494	4	knife	knife	NN
26209	1494	5	;	;	:
26209	1494	6	if	if	IN
26209	1494	7	it	-PRON-	PRP
26209	1494	8	comes	come	VBZ
26209	1494	9	out	out	RP
26209	1494	10	clean	clean	JJ
26209	1494	11	it	-PRON-	PRP
26209	1494	12	is	be	VBZ
26209	1494	13	done	do	VBN
26209	1494	14	.	.	.
26209	1495	1	If	if	IN
26209	1495	2	baked	bake	VBN
26209	1495	3	too	too	RB
26209	1495	4	long	long	RB
26209	1495	5	the	the	DT
26209	1495	6	pudding	pudding	NN
26209	1495	7	will	will	MD
26209	1495	8	be	be	VB
26209	1495	9	watery	watery	JJ
26209	1495	10	.	.	.
26209	1496	1	Serve	serve	VB
26209	1496	2	cold	cold	JJ
26209	1496	3	and	and	CC
26209	1496	4	in	in	IN
26209	1496	5	the	the	DT
26209	1496	6	dish	dish	NN
26209	1496	7	in	in	IN
26209	1496	8	which	which	WDT
26209	1496	9	it	-PRON-	PRP
26209	1496	10	is	be	VBZ
26209	1496	11	baked	baked	JJ
26209	1496	12	.	.	.
26209	1497	1	BREAD	BREAD	NNP
26209	1497	2	CUSTARD	CUSTARD	NNP
26209	1497	3	.	.	.
26209	1498	1	Put	put	VB
26209	1498	2	a	a	DT
26209	1498	3	pint	pint	NN
26209	1498	4	of	of	IN
26209	1498	5	rich	rich	JJ
26209	1498	6	milk	milk	NN
26209	1498	7	in	in	IN
26209	1498	8	a	a	DT
26209	1498	9	saucepan	saucepan	NN
26209	1498	10	on	on	IN
26209	1498	11	the	the	DT
26209	1498	12	fire	fire	NN
26209	1498	13	.	.	.
26209	1499	1	When	when	WRB
26209	1499	2	it	-PRON-	PRP
26209	1499	3	comes	come	VBZ
26209	1499	4	to	to	IN
26209	1499	5	a	a	DT
26209	1499	6	boil	boil	NN
26209	1499	7	,	,	,
26209	1499	8	add	add	VB
26209	1499	9	half	half	PDT
26209	1499	10	a	a	DT
26209	1499	11	cup	cup	NN
26209	1499	12	of	of	IN
26209	1499	13	grated	grate	VBN
26209	1499	14	stale	stale	JJ
26209	1499	15	bread	bread	NN
26209	1499	16	crumbs	crumb	NNS
26209	1499	17	,	,	,
26209	1499	18	then	then	RB
26209	1499	19	stir	stir	VB
26209	1499	20	in	in	IN
26209	1499	21	a	a	DT
26209	1499	22	heaping	heaping	NN
26209	1499	23	tablespoonful	tablespoonful	NN
26209	1499	24	of	of	IN
26209	1499	25	butter	butter	NN
26209	1499	26	,	,	,
26209	1499	27	a	a	DT
26209	1499	28	little	little	JJ
26209	1499	29	grating	grating	NN
26209	1499	30	of	of	IN
26209	1499	31	lemon	lemon	NN
26209	1499	32	peel	peel	NN
26209	1499	33	,	,	,
26209	1499	34	a	a	DT
26209	1499	35	quarter	quarter	NN
26209	1499	36	of	of	IN
26209	1499	37	a	a	DT
26209	1499	38	cup	cup	NN
26209	1499	39	of	of	IN
26209	1499	40	granulated	granulate	VBN
26209	1499	41	sugar	sugar	NN
26209	1499	42	and	and	CC
26209	1499	43	a	a	DT
26209	1499	44	tablespoonful	tablespoonful	NN
26209	1499	45	of	of	IN
26209	1499	46	almonds	almond	NNS
26209	1499	47	blanched	blanch	VBN
26209	1499	48	and	and	CC
26209	1499	49	chopped	chop	VBN
26209	1499	50	fine	fine	JJ
26209	1499	51	.	.	.
26209	1500	1	Have	have	VBP
26209	1500	2	two	two	CD
26209	1500	3	eggs	egg	NNS
26209	1500	4	beaten	beat	VBN
26209	1500	5	light	light	NN
26209	1500	6	,	,	,
26209	1500	7	remove	remove	VB
26209	1500	8	the	the	DT
26209	1500	9	saucepan	saucepan	NN
26209	1500	10	from	from	IN
26209	1500	11	the	the	DT
26209	1500	12	fire	fire	NN
26209	1500	13	,	,	,
26209	1500	14	stir	stir	VB
26209	1500	15	a	a	DT
26209	1500	16	little	little	JJ
26209	1500	17	of	of	IN
26209	1500	18	the	the	DT
26209	1500	19	mixture	mixture	NN
26209	1500	20	into	into	IN
26209	1500	21	the	the	DT
26209	1500	22	eggs	egg	NNS
26209	1500	23	and	and	CC
26209	1500	24	then	then	RB
26209	1500	25	turn	turn	VB
26209	1500	26	that	that	IN
26209	1500	27	into	into	IN
26209	1500	28	the	the	DT
26209	1500	29	saucepan	saucepan	NN
26209	1500	30	,	,	,
26209	1500	31	stir	stir	VB
26209	1500	32	well	well	RB
26209	1500	33	for	for	IN
26209	1500	34	a	a	DT
26209	1500	35	moment	moment	NN
26209	1500	36	and	and	CC
26209	1500	37	pour	pour	VB
26209	1500	38	it	-PRON-	PRP
26209	1500	39	into	into	IN
26209	1500	40	a	a	DT
26209	1500	41	pudding	pudding	JJ
26209	1500	42	dish	dish	NN
26209	1500	43	.	.	.
26209	1501	1	Set	set	VB
26209	1501	2	the	the	DT
26209	1501	3	dish	dish	NN
26209	1501	4	in	in	IN
26209	1501	5	a	a	DT
26209	1501	6	pan	pan	NN
26209	1501	7	of	of	IN
26209	1501	8	hot	hot	JJ
26209	1501	9	water	water	NN
26209	1501	10	in	in	IN
26209	1501	11	the	the	DT
26209	1501	12	oven	oven	NN
26209	1501	13	and	and	CC
26209	1501	14	bake	bake	VB
26209	1501	15	about	about	RB
26209	1501	16	twenty	twenty	CD
26209	1501	17	minutes	minute	NNS
26209	1501	18	,	,	,
26209	1501	19	until	until	IN
26209	1501	20	firm	firm	NN
26209	1501	21	in	in	IN
26209	1501	22	the	the	DT
26209	1501	23	center	center	NN
26209	1501	24	;	;	:
26209	1501	25	test	test	VB
26209	1501	26	with	with	IN
26209	1501	27	a	a	DT
26209	1501	28	knife	knife	NN
26209	1501	29	.	.	.
26209	1502	1	If	if	IN
26209	1502	2	it	-PRON-	PRP
26209	1502	3	comes	come	VBZ
26209	1502	4	out	out	RP
26209	1502	5	clean	clean	JJ
26209	1502	6	the	the	DT
26209	1502	7	pudding	pudding	NN
26209	1502	8	is	be	VBZ
26209	1502	9	done	do	VBN
26209	1502	10	;	;	:
26209	1502	11	if	if	IN
26209	1502	12	it	-PRON-	PRP
26209	1502	13	bakes	bake	VBZ
26209	1502	14	too	too	RB
26209	1502	15	long	long	RB
26209	1502	16	it	-PRON-	PRP
26209	1502	17	will	will	MD
26209	1502	18	be	be	VB
26209	1502	19	watery	watery	JJ
26209	1502	20	.	.	.
26209	1503	1	It	-PRON-	PRP
26209	1503	2	may	may	MD
26209	1503	3	be	be	VB
26209	1503	4	eaten	eat	VBN
26209	1503	5	cold	cold	JJ
26209	1503	6	or	or	CC
26209	1503	7	hot	hot	JJ
26209	1503	8	.	.	.
26209	1504	1	If	if	IN
26209	1504	2	served	serve	VBN
26209	1504	3	hot	hot	JJ
26209	1504	4	add	add	NN
26209	1504	5	a	a	DT
26209	1504	6	quarter	quarter	NN
26209	1504	7	of	of	IN
26209	1504	8	a	a	DT
26209	1504	9	cup	cup	NN
26209	1504	10	more	more	JJR
26209	1504	11	bread	bread	NN
26209	1504	12	crumbs	crumb	NNS
26209	1504	13	.	.	.
26209	1505	1	FRIED	FRIED	NNP
26209	1505	2	BREAD	BREAD	NNP
26209	1505	3	.	.	.
26209	1506	1	Sweeten	sweeten	VB
26209	1506	2	a	a	DT
26209	1506	3	pint	pint	NN
26209	1506	4	of	of	IN
26209	1506	5	milk	milk	NN
26209	1506	6	,	,	,
26209	1506	7	flavor	flavor	NN
26209	1506	8	with	with	IN
26209	1506	9	cinnamon	cinnamon	NN
26209	1506	10	or	or	CC
26209	1506	11	nutmeg	nutmeg	NN
26209	1506	12	to	to	TO
26209	1506	13	taste	taste	VB
26209	1506	14	.	.	.
26209	1507	1	Have	have	VBP
26209	1507	2	some	some	DT
26209	1507	3	slices	slice	NNS
26209	1507	4	of	of	IN
26209	1507	5	home	home	NN
26209	1507	6	-	-	HYPH
26209	1507	7	made	make	VBN
26209	1507	8	bread	bread	NN
26209	1507	9	half	half	PDT
26209	1507	10	an	an	DT
26209	1507	11	inch	inch	NN
26209	1507	12	thick	thick	JJ
26209	1507	13	,	,	,
26209	1507	14	cut	cut	VBD
26209	1507	15	off	off	RP
26209	1507	16	the	the	DT
26209	1507	17	crust	crust	NN
26209	1507	18	and	and	CC
26209	1507	19	soak	soak	VB
26209	1507	20	the	the	DT
26209	1507	21	bread	bread	NN
26209	1507	22	in	in	IN
26209	1507	23	the	the	DT
26209	1507	24	custard	custard	NN
26209	1507	25	until	until	IN
26209	1507	26	all	all	DT
26209	1507	27	is	be	VBZ
26209	1507	28	absorbed	absorb	VBN
26209	1507	29	,	,	,
26209	1507	30	turning	turn	VBG
26209	1507	31	the	the	DT
26209	1507	32	bread	bread	NN
26209	1507	33	in	in	IN
26209	1507	34	it	-PRON-	PRP
26209	1507	35	.	.	.
26209	1508	1	Put	put	VB
26209	1508	2	some	some	DT
26209	1508	3	butter	butter	NN
26209	1508	4	in	in	IN
26209	1508	5	a	a	DT
26209	1508	6	spider	spider	NN
26209	1508	7	;	;	:
26209	1508	8	when	when	WRB
26209	1508	9	hot	hot	JJ
26209	1508	10	fry	fry	NN
26209	1508	11	the	the	DT
26209	1508	12	bread	bread	NN
26209	1508	13	a	a	DT
26209	1508	14	nice	nice	JJ
26209	1508	15	brown	brown	NN
26209	1508	16	on	on	IN
26209	1508	17	both	both	DT
26209	1508	18	sides	side	NNS
26209	1508	19	.	.	.
26209	1509	1	Arrange	arrange	VB
26209	1509	2	the	the	DT
26209	1509	3	slices	slice	NNS
26209	1509	4	nicely	nicely	RB
26209	1509	5	on	on	IN
26209	1509	6	a	a	DT
26209	1509	7	platter	platter	NN
26209	1509	8	and	and	CC
26209	1509	9	serve	serve	VB
26209	1509	10	with	with	IN
26209	1509	11	or	or	CC
26209	1509	12	without	without	IN
26209	1509	13	a	a	DT
26209	1509	14	sauce	sauce	NN
26209	1509	15	.	.	.
26209	1510	1	CHOCOLATE	CHOCOLATE	NNP
26209	1510	2	CREAM	CREAM	NNP
26209	1510	3	.	.	.
26209	1511	1	Soak	soak	VB
26209	1511	2	a	a	DT
26209	1511	3	third	third	NN
26209	1511	4	of	of	IN
26209	1511	5	a	a	DT
26209	1511	6	box	box	NN
26209	1511	7	of	of	IN
26209	1511	8	gelatine	gelatine	NN
26209	1511	9	in	in	IN
26209	1511	10	a	a	DT
26209	1511	11	very	very	RB
26209	1511	12	little	little	JJ
26209	1511	13	cold	cold	JJ
26209	1511	14	water	water	NN
26209	1511	15	.	.	.
26209	1512	1	Put	put	VB
26209	1512	2	a	a	DT
26209	1512	3	cup	cup	NN
26209	1512	4	and	and	CC
26209	1512	5	a	a	DT
26209	1512	6	half	half	NN
26209	1512	7	of	of	IN
26209	1512	8	milk	milk	NN
26209	1512	9	in	in	IN
26209	1512	10	a	a	DT
26209	1512	11	saucepan	saucepan	NN
26209	1512	12	with	with	IN
26209	1512	13	four	four	CD
26209	1512	14	ounces	ounce	NNS
26209	1512	15	of	of	IN
26209	1512	16	sweet	sweet	JJ
26209	1512	17	,	,	,
26209	1512	18	fine	fine	JJ
26209	1512	19	chocolate	chocolate	NN
26209	1512	20	grated	grate	VBD
26209	1512	21	,	,	,
26209	1512	22	let	let	VB
26209	1512	23	it	-PRON-	PRP
26209	1512	24	boil	boil	VB
26209	1512	25	until	until	IN
26209	1512	26	dissolved	dissolve	VBN
26209	1512	27	and	and	CC
26209	1512	28	add	add	VBP
26209	1512	29	a	a	DT
26209	1512	30	slightly	slightly	RB
26209	1512	31	heaping	heap	VBG
26209	1512	32	tablespoonful	tablespoonful	JJ
26209	1512	33	of	of	IN
26209	1512	34	sugar	sugar	NN
26209	1512	35	.	.	.
26209	1513	1	Take	take	VB
26209	1513	2	two	two	CD
26209	1513	3	-	-	HYPH
26209	1513	4	thirds	third	NNS
26209	1513	5	of	of	IN
26209	1513	6	the	the	DT
26209	1513	7	soaked	soak	VBN
26209	1513	8	gelatine	gelatine	NN
26209	1513	9	and	and	CC
26209	1513	10	put	put	VBD
26209	1513	11	into	into	IN
26209	1513	12	the	the	DT
26209	1513	13	chocolate	chocolate	NN
26209	1513	14	when	when	WRB
26209	1513	15	melted	melt	VBN
26209	1513	16	,	,	,
26209	1513	17	cool	cool	VBP
26209	1513	18	the	the	DT
26209	1513	19	mixture	mixture	NN
26209	1513	20	and	and	CC
26209	1513	21	turn	turn	VB
26209	1513	22	into	into	IN
26209	1513	23	a	a	DT
26209	1513	24	mould	mould	NN
26209	1513	25	,	,	,
26209	1513	26	roll	roll	VB
26209	1513	27	the	the	DT
26209	1513	28	mould	mould	NN
26209	1513	29	from	from	IN
26209	1513	30	side	side	NN
26209	1513	31	to	to	TO
26209	1513	32	side	side	VB
26209	1513	33	in	in	IN
26209	1513	34	the	the	DT
26209	1513	35	hands	hand	NNS
26209	1513	36	until	until	IN
26209	1513	37	it	-PRON-	PRP
26209	1513	38	is	be	VBZ
26209	1513	39	thoroughly	thoroughly	RB
26209	1513	40	coated	coat	VBN
26209	1513	41	with	with	IN
26209	1513	42	the	the	DT
26209	1513	43	mixture	mixture	NN
26209	1513	44	about	about	IN
26209	1513	45	a	a	DT
26209	1513	46	finger	finger	NN
26209	1513	47	thick	thick	JJ
26209	1513	48	.	.	.
26209	1514	1	When	when	WRB
26209	1514	2	cold	cold	JJ
26209	1514	3	,	,	,
26209	1514	4	even	even	RB
26209	1514	5	off	off	IN
26209	1514	6	the	the	DT
26209	1514	7	surface	surface	NN
26209	1514	8	with	with	IN
26209	1514	9	a	a	DT
26209	1514	10	knife	knife	NN
26209	1514	11	.	.	.
26209	1515	1	Whip	whip	VB
26209	1515	2	about	about	IN
26209	1515	3	half	half	PDT
26209	1515	4	a	a	DT
26209	1515	5	pint	pint	NN
26209	1515	6	of	of	IN
26209	1515	7	nice	nice	JJ
26209	1515	8	,	,	,
26209	1515	9	rich	rich	JJ
26209	1515	10	cream	cream	NN
26209	1515	11	,	,	,
26209	1515	12	sweeten	sweeten	VBN
26209	1515	13	with	with	IN
26209	1515	14	powdered	powdered	JJ
26209	1515	15	sugar	sugar	NN
26209	1515	16	and	and	CC
26209	1515	17	flavor	flavor	NN
26209	1515	18	with	with	IN
26209	1515	19	vanilla	vanilla	NN
26209	1515	20	.	.	.
26209	1516	1	Melt	melt	VB
26209	1516	2	the	the	DT
26209	1516	3	other	other	JJ
26209	1516	4	third	third	NN
26209	1516	5	of	of	IN
26209	1516	6	the	the	DT
26209	1516	7	soaked	soak	VBN
26209	1516	8	gelatine	gelatine	NN
26209	1516	9	in	in	IN
26209	1516	10	a	a	DT
26209	1516	11	little	little	JJ
26209	1516	12	boiling	boiling	NN
26209	1516	13	water	water	NN
26209	1516	14	and	and	CC
26209	1516	15	stir	stir	VB
26209	1516	16	quickly	quickly	RB
26209	1516	17	into	into	IN
26209	1516	18	the	the	DT
26209	1516	19	cream	cream	NN
26209	1516	20	and	and	CC
26209	1516	21	fill	fill	VB
26209	1516	22	the	the	DT
26209	1516	23	chocolate	chocolate	NN
26209	1516	24	with	with	IN
26209	1516	25	it	-PRON-	PRP
26209	1516	26	.	.	.
26209	1517	1	Set	Set	VBN
26209	1517	2	on	on	IN
26209	1517	3	the	the	DT
26209	1517	4	ice	ice	NN
26209	1517	5	.	.	.
26209	1518	1	Serve	serve	VB
26209	1518	2	very	very	RB
26209	1518	3	cold	cold	JJ
26209	1518	4	.	.	.
26209	1519	1	CHOCOLATE	CHOCOLATE	NNP
26209	1519	2	CUSTARD	CUSTARD	NNP
26209	1519	3	.	.	.
26209	1520	1	Put	put	VB
26209	1520	2	a	a	DT
26209	1520	3	pint	pint	NN
26209	1520	4	and	and	CC
26209	1520	5	a	a	DT
26209	1520	6	half	half	NN
26209	1520	7	of	of	IN
26209	1520	8	rich	rich	JJ
26209	1520	9	milk	milk	NN
26209	1520	10	into	into	IN
26209	1520	11	a	a	DT
26209	1520	12	double	double	JJ
26209	1520	13	boiler	boiler	NN
26209	1520	14	over	over	IN
26209	1520	15	the	the	DT
26209	1520	16	fire	fire	NN
26209	1520	17	with	with	IN
26209	1520	18	the	the	DT
26209	1520	19	third	third	JJ
26209	1520	20	of	of	IN
26209	1520	21	a	a	DT
26209	1520	22	vanilla	vanilla	NN
26209	1520	23	bean	bean	NN
26209	1520	24	split	split	NN
26209	1520	25	and	and	CC
26209	1520	26	cut	cut	VBN
26209	1520	27	in	in	IN
26209	1520	28	small	small	JJ
26209	1520	29	pieces	piece	NNS
26209	1520	30	,	,	,
26209	1520	31	let	let	VB
26209	1520	32	it	-PRON-	PRP
26209	1520	33	come	come	VB
26209	1520	34	to	to	IN
26209	1520	35	a	a	DT
26209	1520	36	boil	boil	NN
26209	1520	37	,	,	,
26209	1520	38	and	and	CC
26209	1520	39	stir	stir	VB
26209	1520	40	in	in	IN
26209	1520	41	two	two	CD
26209	1520	42	ounces	ounce	NNS
26209	1520	43	of	of	IN
26209	1520	44	fine	fine	JJ
26209	1520	45	,	,	,
26209	1520	46	sweet	sweet	JJ
26209	1520	47	chocolate	chocolate	NN
26209	1520	48	grated	grate	VBD
26209	1520	49	and	and	CC
26209	1520	50	a	a	DT
26209	1520	51	lump	lump	NN
26209	1520	52	of	of	IN
26209	1520	53	butter	butter	NN
26209	1520	54	the	the	DT
26209	1520	55	size	size	NN
26209	1520	56	of	of	IN
26209	1520	57	a	a	DT
26209	1520	58	walnut	walnut	NN
26209	1520	59	.	.	.
26209	1521	1	Let	let	VB
26209	1521	2	it	-PRON-	PRP
26209	1521	3	boil	boil	VB
26209	1521	4	for	for	IN
26209	1521	5	a	a	DT
26209	1521	6	few	few	JJ
26209	1521	7	moments	moment	NNS
26209	1521	8	,	,	,
26209	1521	9	remove	remove	VB
26209	1521	10	from	from	IN
26209	1521	11	the	the	DT
26209	1521	12	fire	fire	NN
26209	1521	13	and	and	CC
26209	1521	14	beat	beat	VBD
26209	1521	15	very	very	RB
26209	1521	16	light	light	JJ
26209	1521	17	four	four	CD
26209	1521	18	eggs	egg	NNS
26209	1521	19	,	,	,
26209	1521	20	strain	strain	VB
26209	1521	21	the	the	DT
26209	1521	22	chocolate	chocolate	NN
26209	1521	23	gradually	gradually	RB
26209	1521	24	over	over	IN
26209	1521	25	them	-PRON-	PRP
26209	1521	26	,	,	,
26209	1521	27	stirring	stir	VBG
26209	1521	28	all	all	PDT
26209	1521	29	the	the	DT
26209	1521	30	time	time	NN
26209	1521	31	,	,	,
26209	1521	32	add	add	VB
26209	1521	33	a	a	DT
26209	1521	34	little	little	JJ
26209	1521	35	salt	salt	NN
26209	1521	36	,	,	,
26209	1521	37	and	and	CC
26209	1521	38	sugar	sugar	NN
26209	1521	39	if	if	IN
26209	1521	40	necessary	necessary	JJ
26209	1521	41	.	.	.
26209	1522	1	Rinse	rinse	VB
26209	1522	2	a	a	DT
26209	1522	3	plain	plain	JJ
26209	1522	4	mould	mould	NN
26209	1522	5	in	in	IN
26209	1522	6	cold	cold	JJ
26209	1522	7	water	water	NN
26209	1522	8	,	,	,
26209	1522	9	pour	pour	VB
26209	1522	10	the	the	DT
26209	1522	11	custard	custard	NN
26209	1522	12	into	into	IN
26209	1522	13	it	-PRON-	PRP
26209	1522	14	,	,	,
26209	1522	15	set	set	VBD
26209	1522	16	the	the	DT
26209	1522	17	mould	mould	NN
26209	1522	18	in	in	IN
26209	1522	19	a	a	DT
26209	1522	20	pan	pan	NN
26209	1522	21	of	of	IN
26209	1522	22	hot	hot	JJ
26209	1522	23	water	water	NN
26209	1522	24	and	and	CC
26209	1522	25	bake	bake	VB
26209	1522	26	twenty	twenty	CD
26209	1522	27	-	-	HYPH
26209	1522	28	five	five	CD
26209	1522	29	minutes	minute	NNS
26209	1522	30	.	.	.
26209	1523	1	Test	test	VB
26209	1523	2	with	with	IN
26209	1523	3	a	a	DT
26209	1523	4	knife	knife	NN
26209	1523	5	.	.	.
26209	1524	1	Too	too	RB
26209	1524	2	long	long	JJ
26209	1524	3	cooking	cooking	NN
26209	1524	4	makes	make	VBZ
26209	1524	5	the	the	DT
26209	1524	6	custard	custard	NN
26209	1524	7	watery	watery	JJ
26209	1524	8	.	.	.
26209	1525	1	It	-PRON-	PRP
26209	1525	2	must	must	MD
26209	1525	3	be	be	VB
26209	1525	4	served	serve	VBN
26209	1525	5	ice	ice	NN
26209	1525	6	cold	cold	JJ
26209	1525	7	and	and	CC
26209	1525	8	may	may	MD
26209	1525	9	be	be	VB
26209	1525	10	prepared	prepare	VBN
26209	1525	11	the	the	DT
26209	1525	12	day	day	NN
26209	1525	13	before	before	RB
26209	1525	14	.	.	.
26209	1526	1	Serve	serve	VB
26209	1526	2	with	with	IN
26209	1526	3	cream	cream	NN
26209	1526	4	or	or	CC
26209	1526	5	soft	soft	JJ
26209	1526	6	boiled	boil	VBN
26209	1526	7	custard	custard	NN
26209	1526	8	.	.	.
26209	1527	1	CHOCOLATE	chocolate	NN
26209	1527	2	PUDDING	pudding	NN
26209	1527	3	.	.	.
26209	1528	1	Beat	beat	VB
26209	1528	2	one	one	CD
26209	1528	3	-	-	HYPH
26209	1528	4	quarter	quarter	NN
26209	1528	5	of	of	IN
26209	1528	6	a	a	DT
26209	1528	7	pound	pound	NN
26209	1528	8	of	of	IN
26209	1528	9	butter	butter	NN
26209	1528	10	to	to	IN
26209	1528	11	a	a	DT
26209	1528	12	cream	cream	NN
26209	1528	13	and	and	CC
26209	1528	14	stir	stir	VB
26209	1528	15	in	in	IN
26209	1528	16	six	six	CD
26209	1528	17	egg	egg	NN
26209	1528	18	yolks	yolk	NNS
26209	1528	19	,	,	,
26209	1528	20	one	one	CD
26209	1528	21	at	at	IN
26209	1528	22	a	a	DT
26209	1528	23	time	time	NN
26209	1528	24	,	,	,
26209	1528	25	then	then	RB
26209	1528	26	add	add	VB
26209	1528	27	a	a	DT
26209	1528	28	quarter	quarter	NN
26209	1528	29	of	of	IN
26209	1528	30	a	a	DT
26209	1528	31	pound	pound	NN
26209	1528	32	of	of	IN
26209	1528	33	fine	fine	JJ
26209	1528	34	,	,	,
26209	1528	35	sweet	sweet	JJ
26209	1528	36	chocolate	chocolate	NN
26209	1528	37	grated	grate	VBD
26209	1528	38	,	,	,
26209	1528	39	a	a	DT
26209	1528	40	cup	cup	NN
26209	1528	41	of	of	IN
26209	1528	42	almonds	almond	NNS
26209	1528	43	blanched	blanch	VBN
26209	1528	44	and	and	CC
26209	1528	45	chopped	chop	VBN
26209	1528	46	fine	fine	JJ
26209	1528	47	,	,	,
26209	1528	48	six	six	CD
26209	1528	49	tablespoonfuls	tablespoonful	NNS
26209	1528	50	of	of	IN
26209	1528	51	granulated	granulate	VBN
26209	1528	52	sugar	sugar	NN
26209	1528	53	and	and	CC
26209	1528	54	one	one	CD
26209	1528	55	tablespoonful	tablespoonful	NN
26209	1528	56	of	of	IN
26209	1528	57	citron	citron	NN
26209	1528	58	cut	cut	VB
26209	1528	59	very	very	RB
26209	1528	60	fine	fine	JJ
26209	1528	61	,	,	,
26209	1528	62	beat	beat	VBD
26209	1528	63	the	the	DT
26209	1528	64	six	six	CD
26209	1528	65	whites	white	NNS
26209	1528	66	of	of	IN
26209	1528	67	eggs	egg	NNS
26209	1528	68	to	to	IN
26209	1528	69	a	a	DT
26209	1528	70	stiff	stiff	JJ
26209	1528	71	froth	froth	NN
26209	1528	72	and	and	CC
26209	1528	73	stir	stir	VB
26209	1528	74	in	in	RP
26209	1528	75	at	at	IN
26209	1528	76	the	the	DT
26209	1528	77	last	last	JJ
26209	1528	78	.	.	.
26209	1529	1	Pour	pour	VB
26209	1529	2	into	into	IN
26209	1529	3	a	a	DT
26209	1529	4	mould	mould	NN
26209	1529	5	and	and	CC
26209	1529	6	boil	boil	VB
26209	1529	7	three	three	CD
26209	1529	8	-	-	HYPH
26209	1529	9	quarters	quarter	NNS
26209	1529	10	of	of	IN
26209	1529	11	an	an	DT
26209	1529	12	hour	hour	NN
26209	1529	13	and	and	CC
26209	1529	14	send	send	VB
26209	1529	15	to	to	IN
26209	1529	16	the	the	DT
26209	1529	17	table	table	NN
26209	1529	18	hot	hot	JJ
26209	1529	19	with	with	IN
26209	1529	20	whipped	whip	VBN
26209	1529	21	cream	cream	NN
26209	1529	22	poured	pour	VBD
26209	1529	23	around	around	IN
26209	1529	24	it	-PRON-	PRP
26209	1529	25	,	,	,
26209	1529	26	or	or	CC
26209	1529	27	any	any	DT
26209	1529	28	fine	fine	JJ
26209	1529	29	sauce	sauce	NN
26209	1529	30	served	serve	VBD
26209	1529	31	in	in	IN
26209	1529	32	a	a	DT
26209	1529	33	sauceboat	sauceboat	NN
26209	1529	34	.	.	.
26209	1530	1	COTTAGE	cottage	NN
26209	1530	2	PUDDING	pudding	NN
26209	1530	3	.	.	.
26209	1531	1	One	one	CD
26209	1531	2	cup	cup	NN
26209	1531	3	of	of	IN
26209	1531	4	granulated	granulate	VBN
26209	1531	5	sugar	sugar	NN
26209	1531	6	,	,	,
26209	1531	7	a	a	DT
26209	1531	8	cup	cup	NN
26209	1531	9	and	and	CC
26209	1531	10	a	a	DT
26209	1531	11	half	half	NN
26209	1531	12	of	of	IN
26209	1531	13	flour	flour	NN
26209	1531	14	sifted	sift	VBN
26209	1531	15	,	,	,
26209	1531	16	half	half	PDT
26209	1531	17	a	a	DT
26209	1531	18	cup	cup	NN
26209	1531	19	of	of	IN
26209	1531	20	milk	milk	NN
26209	1531	21	,	,	,
26209	1531	22	a	a	DT
26209	1531	23	heaping	heaping	NN
26209	1531	24	tablespoonful	tablespoonful	NN
26209	1531	25	of	of	IN
26209	1531	26	butter	butter	NN
26209	1531	27	,	,	,
26209	1531	28	two	two	CD
26209	1531	29	eggs	egg	NNS
26209	1531	30	,	,	,
26209	1531	31	whites	white	NNS
26209	1531	32	and	and	CC
26209	1531	33	yolks	yolk	NNS
26209	1531	34	beaten	beat	VBN
26209	1531	35	separately	separately	RB
26209	1531	36	,	,	,
26209	1531	37	a	a	DT
26209	1531	38	teaspoonful	teaspoonful	NN
26209	1531	39	of	of	IN
26209	1531	40	Cleveland	Cleveland	NNP
26209	1531	41	's	's	POS
26209	1531	42	baking	baking	NN
26209	1531	43	powder	powder	NN
26209	1531	44	mixed	mix	VBN
26209	1531	45	with	with	IN
26209	1531	46	the	the	DT
26209	1531	47	flour	flour	NN
26209	1531	48	.	.	.
26209	1532	1	Beat	beat	VB
26209	1532	2	butter	butter	NN
26209	1532	3	and	and	CC
26209	1532	4	sugar	sugar	NN
26209	1532	5	to	to	IN
26209	1532	6	a	a	DT
26209	1532	7	cream	cream	NN
26209	1532	8	,	,	,
26209	1532	9	add	add	VB
26209	1532	10	the	the	DT
26209	1532	11	well	well	RB
26209	1532	12	-	-	HYPH
26209	1532	13	beaten	beat	VBN
26209	1532	14	yolks	yolk	NNS
26209	1532	15	of	of	IN
26209	1532	16	the	the	DT
26209	1532	17	eggs	egg	NNS
26209	1532	18	,	,	,
26209	1532	19	then	then	RB
26209	1532	20	add	add	VB
26209	1532	21	milk	milk	NN
26209	1532	22	and	and	CC
26209	1532	23	flour	flour	NN
26209	1532	24	alternately	alternately	RB
26209	1532	25	by	by	IN
26209	1532	26	degrees	degree	NNS
26209	1532	27	,	,	,
26209	1532	28	and	and	CC
26209	1532	29	the	the	DT
26209	1532	30	whites	white	NNS
26209	1532	31	of	of	IN
26209	1532	32	eggs	egg	NNS
26209	1532	33	beaten	beat	VBN
26209	1532	34	to	to	IN
26209	1532	35	a	a	DT
26209	1532	36	stiff	stiff	JJ
26209	1532	37	froth	froth	NN
26209	1532	38	,	,	,
26209	1532	39	stirred	stir	VBN
26209	1532	40	in	in	IN
26209	1532	41	at	at	IN
26209	1532	42	the	the	DT
26209	1532	43	last	last	JJ
26209	1532	44	.	.	.
26209	1533	1	Bake	bake	VB
26209	1533	2	half	half	PDT
26209	1533	3	an	an	DT
26209	1533	4	hour	hour	NN
26209	1533	5	.	.	.
26209	1534	1	Serve	serve	VB
26209	1534	2	hot	hot	JJ
26209	1534	3	with	with	IN
26209	1534	4	plenty	plenty	NN
26209	1534	5	of	of	IN
26209	1534	6	sauce	sauce	NN
26209	1534	7	.	.	.
26209	1535	1	CARAMEL	CARAMEL	NNP
26209	1535	2	CUSTARD	custard	JJ
26209	1535	3	BAKED	baked	NN
26209	1535	4	.	.	.
26209	1536	1	A	a	DT
26209	1536	2	pint	pint	NN
26209	1536	3	and	and	CC
26209	1536	4	a	a	DT
26209	1536	5	half	half	NN
26209	1536	6	of	of	IN
26209	1536	7	rich	rich	JJ
26209	1536	8	milk	milk	NN
26209	1536	9	,	,	,
26209	1536	10	a	a	DT
26209	1536	11	cup	cup	NN
26209	1536	12	and	and	CC
26209	1536	13	a	a	DT
26209	1536	14	half	half	NN
26209	1536	15	of	of	IN
26209	1536	16	granulated	granulate	VBN
26209	1536	17	sugar	sugar	NN
26209	1536	18	,	,	,
26209	1536	19	the	the	DT
26209	1536	20	fourth	fourth	JJ
26209	1536	21	of	of	IN
26209	1536	22	a	a	DT
26209	1536	23	vanilla	vanilla	NN
26209	1536	24	bean	bean	NN
26209	1536	25	.	.	.
26209	1537	1	Put	put	VB
26209	1537	2	the	the	DT
26209	1537	3	milk	milk	NN
26209	1537	4	and	and	CC
26209	1537	5	vanilla	vanilla	NN
26209	1537	6	bean	bean	NN
26209	1537	7	cut	cut	VBD
26209	1537	8	small	small	JJ
26209	1537	9	into	into	IN
26209	1537	10	a	a	DT
26209	1537	11	double	double	JJ
26209	1537	12	boiler	boiler	NN
26209	1537	13	over	over	IN
26209	1537	14	the	the	DT
26209	1537	15	fire	fire	NN
26209	1537	16	.	.	.
26209	1538	1	Melt	melt	VB
26209	1538	2	the	the	DT
26209	1538	3	sugar	sugar	NN
26209	1538	4	without	without	IN
26209	1538	5	water	water	NN
26209	1538	6	in	in	IN
26209	1538	7	a	a	DT
26209	1538	8	spider	spider	NN
26209	1538	9	,	,	,
26209	1538	10	stirring	stir	VBG
26209	1538	11	constantly	constantly	RB
26209	1538	12	until	until	IN
26209	1538	13	it	-PRON-	PRP
26209	1538	14	is	be	VBZ
26209	1538	15	all	all	DT
26209	1538	16	dissolved	dissolve	VBN
26209	1538	17	and	and	CC
26209	1538	18	the	the	DT
26209	1538	19	syrup	syrup	NN
26209	1538	20	is	be	VBZ
26209	1538	21	a	a	DT
26209	1538	22	rich	rich	JJ
26209	1538	23	golden	golden	JJ
26209	1538	24	brown	brown	NN
26209	1538	25	.	.	.
26209	1539	1	Do	do	VB
26209	1539	2	not	not	RB
26209	1539	3	let	let	VB
26209	1539	4	it	-PRON-	PRP
26209	1539	5	get	get	VB
26209	1539	6	too	too	RB
26209	1539	7	dark	dark	JJ
26209	1539	8	or	or	CC
26209	1539	9	it	-PRON-	PRP
26209	1539	10	will	will	MD
26209	1539	11	be	be	VB
26209	1539	12	bitter	bitter	JJ
26209	1539	13	.	.	.
26209	1540	1	When	when	WRB
26209	1540	2	the	the	DT
26209	1540	3	milk	milk	NN
26209	1540	4	is	be	VBZ
26209	1540	5	at	at	IN
26209	1540	6	the	the	DT
26209	1540	7	boiling	boiling	NN
26209	1540	8	point	point	NN
26209	1540	9	stir	stir	VB
26209	1540	10	in	in	IN
26209	1540	11	half	half	PDT
26209	1540	12	the	the	DT
26209	1540	13	boiling	boiling	NN
26209	1540	14	syrup	syrup	NN
26209	1540	15	--	--	:
26209	1540	16	if	if	IN
26209	1540	17	put	put	VBN
26209	1540	18	in	in	RB
26209	1540	19	too	too	RB
26209	1540	20	fast	fast	RB
26209	1540	21	the	the	DT
26209	1540	22	milk	milk	NN
26209	1540	23	will	will	MD
26209	1540	24	boil	boil	VB
26209	1540	25	over	over	RP
26209	1540	26	.	.	.
26209	1541	1	Let	let	VB
26209	1541	2	it	-PRON-	PRP
26209	1541	3	cook	cook	VB
26209	1541	4	until	until	IN
26209	1541	5	the	the	DT
26209	1541	6	sugar	sugar	NN
26209	1541	7	(	(	-LRB-
26209	1541	8	if	if	IN
26209	1541	9	it	-PRON-	PRP
26209	1541	10	hardened	harden	VBD
26209	1541	11	as	as	IN
26209	1541	12	it	-PRON-	PRP
26209	1541	13	touched	touch	VBD
26209	1541	14	the	the	DT
26209	1541	15	milk	milk	NN
26209	1541	16	)	)	-RRB-
26209	1541	17	dissolves	dissolve	NNS
26209	1541	18	.	.	.
26209	1542	1	Have	have	VBP
26209	1542	2	four	four	CD
26209	1542	3	eggs	egg	NNS
26209	1542	4	beaten	beat	VBN
26209	1542	5	very	very	RB
26209	1542	6	light	light	NN
26209	1542	7	in	in	IN
26209	1542	8	a	a	DT
26209	1542	9	bowl	bowl	NN
26209	1542	10	,	,	,
26209	1542	11	pour	pour	VB
26209	1542	12	the	the	DT
26209	1542	13	milk	milk	NN
26209	1542	14	over	over	IN
26209	1542	15	them	-PRON-	PRP
26209	1542	16	,	,	,
26209	1542	17	add	add	VB
26209	1542	18	a	a	DT
26209	1542	19	little	little	JJ
26209	1542	20	salt	salt	NN
26209	1542	21	,	,	,
26209	1542	22	and	and	CC
26209	1542	23	if	if	IN
26209	1542	24	vanilla	vanilla	NN
26209	1542	25	bean	bean	NN
26209	1542	26	is	be	VBZ
26209	1542	27	not	not	RB
26209	1542	28	used	use	VBN
26209	1542	29	for	for	IN
26209	1542	30	flavoring	flavoring	NN
26209	1542	31	,	,	,
26209	1542	32	stir	stir	VB
26209	1542	33	in	in	IN
26209	1542	34	extract	extract	NN
26209	1542	35	of	of	IN
26209	1542	36	vanilla	vanilla	NN
26209	1542	37	to	to	TO
26209	1542	38	taste	taste	VB
26209	1542	39	.	.	.
26209	1543	1	Rinse	rinse	VB
26209	1543	2	a	a	DT
26209	1543	3	mould	mould	NN
26209	1543	4	with	with	IN
26209	1543	5	cold	cold	JJ
26209	1543	6	water	water	NN
26209	1543	7	,	,	,
26209	1543	8	pour	pour	VB
26209	1543	9	the	the	DT
26209	1543	10	custard	custard	NN
26209	1543	11	into	into	IN
26209	1543	12	it	-PRON-	PRP
26209	1543	13	and	and	CC
26209	1543	14	set	set	VBD
26209	1543	15	it	-PRON-	PRP
26209	1543	16	in	in	IN
26209	1543	17	a	a	DT
26209	1543	18	pan	pan	NN
26209	1543	19	of	of	IN
26209	1543	20	hot	hot	JJ
26209	1543	21	water	water	NN
26209	1543	22	in	in	IN
26209	1543	23	the	the	DT
26209	1543	24	oven	oven	NN
26209	1543	25	,	,	,
26209	1543	26	bake	bake	VBP
26209	1543	27	from	from	IN
26209	1543	28	twenty	twenty	CD
26209	1543	29	to	to	TO
26209	1543	30	twenty	twenty	CD
26209	1543	31	-	-	HYPH
26209	1543	32	five	five	CD
26209	1543	33	minutes	minute	NNS
26209	1543	34	and	and	CC
26209	1543	35	test	test	VBP
26209	1543	36	with	with	IN
26209	1543	37	a	a	DT
26209	1543	38	knife	knife	NN
26209	1543	39	.	.	.
26209	1544	1	If	if	IN
26209	1544	2	it	-PRON-	PRP
26209	1544	3	comes	come	VBZ
26209	1544	4	out	out	RP
26209	1544	5	clean	clean	JJ
26209	1544	6	it	-PRON-	PRP
26209	1544	7	is	be	VBZ
26209	1544	8	done	do	VBN
26209	1544	9	.	.	.
26209	1545	1	Add	add	VB
26209	1545	2	boiling	boil	VBG
26209	1545	3	water	water	NN
26209	1545	4	to	to	IN
26209	1545	5	the	the	DT
26209	1545	6	remainder	remainder	NN
26209	1545	7	of	of	IN
26209	1545	8	the	the	DT
26209	1545	9	syrup	syrup	NN
26209	1545	10	and	and	CC
26209	1545	11	let	let	VB
26209	1545	12	it	-PRON-	PRP
26209	1545	13	cook	cook	VB
26209	1545	14	gently	gently	RB
26209	1545	15	until	until	IN
26209	1545	16	it	-PRON-	PRP
26209	1545	17	is	be	VBZ
26209	1545	18	the	the	DT
26209	1545	19	consistency	consistency	NN
26209	1545	20	of	of	IN
26209	1545	21	thick	thick	JJ
26209	1545	22	cream	cream	NN
26209	1545	23	.	.	.
26209	1546	1	Flavor	flavor	NN
26209	1546	2	with	with	IN
26209	1546	3	vanilla	vanilla	NN
26209	1546	4	.	.	.
26209	1547	1	Serve	serve	VB
26209	1547	2	very	very	RB
26209	1547	3	cold	cold	JJ
26209	1547	4	.	.	.
26209	1548	1	SOFT	soft	JJ
26209	1548	2	-	-	HYPH
26209	1548	3	BOILED	boil	VBN
26209	1548	4	CUSTARD	custard	NN
26209	1548	5	.	.	.
26209	1549	1	Put	put	VB
26209	1549	2	a	a	DT
26209	1549	3	quart	quart	NN
26209	1549	4	of	of	IN
26209	1549	5	rich	rich	JJ
26209	1549	6	milk	milk	NN
26209	1549	7	in	in	IN
26209	1549	8	a	a	DT
26209	1549	9	double	double	JJ
26209	1549	10	boiler	boiler	NN
26209	1549	11	over	over	IN
26209	1549	12	the	the	DT
26209	1549	13	fire	fire	NN
26209	1549	14	with	with	IN
26209	1549	15	a	a	DT
26209	1549	16	third	third	NN
26209	1549	17	of	of	IN
26209	1549	18	a	a	DT
26209	1549	19	vanilla	vanilla	NN
26209	1549	20	bean	bean	NN
26209	1549	21	,	,	,
26209	1549	22	split	split	VBN
26209	1549	23	in	in	IN
26209	1549	24	half	half	NN
26209	1549	25	,	,	,
26209	1549	26	and	and	CC
26209	1549	27	sugar	sugar	VB
26209	1549	28	to	to	TO
26209	1549	29	taste	taste	VB
26209	1549	30	.	.	.
26209	1550	1	Beat	beat	VB
26209	1550	2	the	the	DT
26209	1550	3	whites	white	NNS
26209	1550	4	of	of	IN
26209	1550	5	six	six	CD
26209	1550	6	eggs	egg	NNS
26209	1550	7	to	to	IN
26209	1550	8	a	a	DT
26209	1550	9	stiff	stiff	JJ
26209	1550	10	froth	froth	NN
26209	1550	11	,	,	,
26209	1550	12	add	add	VB
26209	1550	13	three	three	CD
26209	1550	14	heaping	heap	VBG
26209	1550	15	teaspoonfuls	teaspoonful	NNS
26209	1550	16	of	of	IN
26209	1550	17	granulated	granulate	VBN
26209	1550	18	sugar	sugar	NN
26209	1550	19	,	,	,
26209	1550	20	and	and	CC
26209	1550	21	when	when	WRB
26209	1550	22	the	the	DT
26209	1550	23	milk	milk	NN
26209	1550	24	comes	come	VBZ
26209	1550	25	to	to	IN
26209	1550	26	the	the	DT
26209	1550	27	boiling	boiling	NN
26209	1550	28	point	point	NN
26209	1550	29	drop	drop	VB
26209	1550	30	the	the	DT
26209	1550	31	whites	white	NNS
26209	1550	32	of	of	IN
26209	1550	33	eggs	egg	NNS
26209	1550	34	into	into	IN
26209	1550	35	it	-PRON-	PRP
26209	1550	36	by	by	IN
26209	1550	37	tablespoonfuls	tablespoonful	NNS
26209	1550	38	in	in	IN
26209	1550	39	egg	egg	NN
26209	1550	40	-	-	HYPH
26209	1550	41	shape	shape	NN
26209	1550	42	,	,	,
26209	1550	43	turn	turn	VB
26209	1550	44	them	-PRON-	PRP
26209	1550	45	over	over	RP
26209	1550	46	in	in	IN
26209	1550	47	the	the	DT
26209	1550	48	hot	hot	JJ
26209	1550	49	milk	milk	NN
26209	1550	50	for	for	IN
26209	1550	51	a	a	DT
26209	1550	52	few	few	JJ
26209	1550	53	seconds	second	NNS
26209	1550	54	,	,	,
26209	1550	55	repeat	repeat	NN
26209	1550	56	until	until	IN
26209	1550	57	all	all	DT
26209	1550	58	are	be	VBP
26209	1550	59	done	do	VBN
26209	1550	60	,	,	,
26209	1550	61	drain	drain	VB
26209	1550	62	them	-PRON-	PRP
26209	1550	63	and	and	CC
26209	1550	64	return	return	VB
26209	1550	65	the	the	DT
26209	1550	66	milk	milk	NN
26209	1550	67	to	to	IN
26209	1550	68	the	the	DT
26209	1550	69	saucepan	saucepan	NN
26209	1550	70	.	.	.
26209	1551	1	Beat	beat	VB
26209	1551	2	the	the	DT
26209	1551	3	six	six	CD
26209	1551	4	egg	egg	NN
26209	1551	5	yolks	yolk	NNS
26209	1551	6	to	to	IN
26209	1551	7	a	a	DT
26209	1551	8	light	light	JJ
26209	1551	9	cream	cream	NN
26209	1551	10	,	,	,
26209	1551	11	turn	turn	VB
26209	1551	12	the	the	DT
26209	1551	13	hot	hot	JJ
26209	1551	14	milk	milk	NN
26209	1551	15	over	over	IN
26209	1551	16	it	-PRON-	PRP
26209	1551	17	gradually	gradually	RB
26209	1551	18	and	and	CC
26209	1551	19	pour	pour	VB
26209	1551	20	the	the	DT
26209	1551	21	custard	custard	NN
26209	1551	22	back	back	RB
26209	1551	23	into	into	IN
26209	1551	24	the	the	DT
26209	1551	25	boiler	boiler	NN
26209	1551	26	;	;	:
26209	1551	27	return	return	VB
26209	1551	28	to	to	IN
26209	1551	29	the	the	DT
26209	1551	30	fire	fire	NN
26209	1551	31	and	and	CC
26209	1551	32	stir	stir	VB
26209	1551	33	vigorously	vigorously	RB
26209	1551	34	until	until	IN
26209	1551	35	it	-PRON-	PRP
26209	1551	36	thickens	thicken	VBZ
26209	1551	37	and	and	CC
26209	1551	38	is	be	VBZ
26209	1551	39	smooth	smooth	JJ
26209	1551	40	to	to	IN
26209	1551	41	the	the	DT
26209	1551	42	taste	taste	NN
26209	1551	43	.	.	.
26209	1552	1	Remove	remove	VB
26209	1552	2	from	from	IN
26209	1552	3	the	the	DT
26209	1552	4	fire	fire	NN
26209	1552	5	,	,	,
26209	1552	6	pour	pour	VBP
26209	1552	7	at	at	IN
26209	1552	8	once	once	RB
26209	1552	9	into	into	IN
26209	1552	10	a	a	DT
26209	1552	11	bowl	bowl	NN
26209	1552	12	,	,	,
26209	1552	13	add	add	VB
26209	1552	14	a	a	DT
26209	1552	15	little	little	JJ
26209	1552	16	salt	salt	NN
26209	1552	17	,	,	,
26209	1552	18	and	and	CC
26209	1552	19	set	set	VBD
26209	1552	20	aside	aside	RB
26209	1552	21	to	to	IN
26209	1552	22	cool	cool	JJ
26209	1552	23	.	.	.
26209	1553	1	Then	then	RB
26209	1553	2	put	put	VB
26209	1553	3	on	on	IN
26209	1553	4	the	the	DT
26209	1553	5	ice	ice	NN
26209	1553	6	and	and	CC
26209	1553	7	at	at	IN
26209	1553	8	serving	serve	VBG
26209	1553	9	time	time	NN
26209	1553	10	turn	turn	VB
26209	1553	11	into	into	IN
26209	1553	12	a	a	DT
26209	1553	13	glass	glass	NN
26209	1553	14	bowl	bowl	NN
26209	1553	15	,	,	,
26209	1553	16	arrange	arrange	VB
26209	1553	17	the	the	DT
26209	1553	18	whites	white	NNS
26209	1553	19	of	of	IN
26209	1553	20	eggs	egg	NNS
26209	1553	21	on	on	IN
26209	1553	22	top	top	NN
26209	1553	23	and	and	CC
26209	1553	24	serve	serve	VB
26209	1553	25	with	with	IN
26209	1553	26	sponge	sponge	JJ
26209	1553	27	cake	cake	NN
26209	1553	28	.	.	.
26209	1554	1	A	a	DT
26209	1554	2	SIMPLE	simple	JJ
26209	1554	3	DESSERT	dessert	NN
26209	1554	4	.	.	.
26209	1555	1	A	a	DT
26209	1555	2	loaf	loaf	NN
26209	1555	3	of	of	IN
26209	1555	4	stale	stale	JJ
26209	1555	5	sponge	sponge	JJ
26209	1555	6	cake	cake	NN
26209	1555	7	--	--	:
26209	1555	8	one	one	NN
26209	1555	9	that	that	WDT
26209	1555	10	has	have	VBZ
26209	1555	11	been	be	VBN
26209	1555	12	baked	bake	VBN
26209	1555	13	in	in	IN
26209	1555	14	a	a	DT
26209	1555	15	border	border	NN
26209	1555	16	mould	mould	NN
26209	1555	17	looks	look	VBZ
26209	1555	18	pretty	pretty	JJ
26209	1555	19	.	.	.
26209	1556	1	Saturate	saturate	VB
26209	1556	2	the	the	DT
26209	1556	3	cake	cake	NN
26209	1556	4	with	with	IN
26209	1556	5	orange	orange	NNP
26209	1556	6	juice	juice	NN
26209	1556	7	to	to	TO
26209	1556	8	which	which	WDT
26209	1556	9	has	have	VBZ
26209	1556	10	been	be	VBN
26209	1556	11	added	add	VBN
26209	1556	12	a	a	DT
26209	1556	13	little	little	JJ
26209	1556	14	lemon	lemon	NN
26209	1556	15	.	.	.
26209	1557	1	Stick	stick	VB
26209	1557	2	the	the	DT
26209	1557	3	cake	cake	NN
26209	1557	4	over	over	RP
26209	1557	5	with	with	IN
26209	1557	6	blanched	blanch	VBN
26209	1557	7	almonds	almond	NNS
26209	1557	8	and	and	CC
26209	1557	9	fill	fill	VB
26209	1557	10	the	the	DT
26209	1557	11	center	center	NN
26209	1557	12	with	with	IN
26209	1557	13	whipped	whip	VBN
26209	1557	14	cream	cream	NN
26209	1557	15	.	.	.
26209	1558	1	If	if	IN
26209	1558	2	the	the	DT
26209	1558	3	cake	cake	NN
26209	1558	4	is	be	VBZ
26209	1558	5	a	a	DT
26209	1558	6	plain	plain	JJ
26209	1558	7	loaf	loaf	NN
26209	1558	8	,	,	,
26209	1558	9	pile	pile	VB
26209	1558	10	the	the	DT
26209	1558	11	cream	cream	NN
26209	1558	12	around	around	IN
26209	1558	13	it	-PRON-	PRP
26209	1558	14	.	.	.
26209	1559	1	GINGER	ginger	VB
26209	1559	2	CREAM	CREAM	NNP
26209	1559	3	.	.	.
26209	1560	1	Soak	soak	VB
26209	1560	2	a	a	DT
26209	1560	3	quarter	quarter	NN
26209	1560	4	of	of	IN
26209	1560	5	a	a	DT
26209	1560	6	box	box	NN
26209	1560	7	of	of	IN
26209	1560	8	gelatine	gelatine	NN
26209	1560	9	in	in	IN
26209	1560	10	half	half	PDT
26209	1560	11	a	a	DT
26209	1560	12	cup	cup	NN
26209	1560	13	of	of	IN
26209	1560	14	milk	milk	NN
26209	1560	15	for	for	IN
26209	1560	16	half	half	PDT
26209	1560	17	an	an	DT
26209	1560	18	hour	hour	NN
26209	1560	19	,	,	,
26209	1560	20	then	then	RB
26209	1560	21	place	place	VB
26209	1560	22	the	the	DT
26209	1560	23	bowl	bowl	NN
26209	1560	24	over	over	IN
26209	1560	25	steam	steam	NN
26209	1560	26	until	until	IN
26209	1560	27	the	the	DT
26209	1560	28	gelatine	gelatine	NN
26209	1560	29	is	be	VBZ
26209	1560	30	perfectly	perfectly	RB
26209	1560	31	dissolved	dissolve	VBN
26209	1560	32	.	.	.
26209	1561	1	Add	add	VB
26209	1561	2	to	to	IN
26209	1561	3	it	-PRON-	PRP
26209	1561	4	four	four	CD
26209	1561	5	ounces	ounce	NNS
26209	1561	6	of	of	IN
26209	1561	7	granulated	granulate	VBN
26209	1561	8	sugar	sugar	NN
26209	1561	9	and	and	CC
26209	1561	10	a	a	DT
26209	1561	11	pint	pint	NN
26209	1561	12	of	of	IN
26209	1561	13	whipped	whip	VBN
26209	1561	14	cream	cream	NN
26209	1561	15	,	,	,
26209	1561	16	two	two	CD
26209	1561	17	tablespoonfuls	tablespoonful	NNS
26209	1561	18	of	of	IN
26209	1561	19	preserved	preserve	VBN
26209	1561	20	ginger	ginger	NN
26209	1561	21	chopped	chop	VBD
26209	1561	22	fine	fine	JJ
26209	1561	23	,	,	,
26209	1561	24	two	two	CD
26209	1561	25	tablespoonfuls	tablespoonful	NNS
26209	1561	26	of	of	IN
26209	1561	27	the	the	DT
26209	1561	28	ginger	ginger	NN
26209	1561	29	syrup	syrup	NN
26209	1561	30	and	and	CC
26209	1561	31	a	a	DT
26209	1561	32	tablespoonful	tablespoonful	NN
26209	1561	33	of	of	IN
26209	1561	34	almonds	almond	NNS
26209	1561	35	blanched	blanch	VBN
26209	1561	36	and	and	CC
26209	1561	37	chopped	chop	VBN
26209	1561	38	very	very	RB
26209	1561	39	fine	fine	JJ
26209	1561	40	.	.	.
26209	1562	1	Stir	stir	VB
26209	1562	2	until	until	IN
26209	1562	3	it	-PRON-	PRP
26209	1562	4	begins	begin	VBZ
26209	1562	5	to	to	TO
26209	1562	6	thicken	thicken	VB
26209	1562	7	,	,	,
26209	1562	8	pour	pour	VB
26209	1562	9	into	into	IN
26209	1562	10	a	a	DT
26209	1562	11	mould	mould	NN
26209	1562	12	and	and	CC
26209	1562	13	set	set	VBN
26209	1562	14	on	on	IN
26209	1562	15	the	the	DT
26209	1562	16	ice	ice	NN
26209	1562	17	.	.	.
26209	1563	1	Serve	serve	VB
26209	1563	2	in	in	IN
26209	1563	3	a	a	DT
26209	1563	4	glass	glass	NN
26209	1563	5	dish	dish	NN
26209	1563	6	and	and	CC
26209	1563	7	powder	powder	VB
26209	1563	8	the	the	DT
26209	1563	9	top	top	NN
26209	1563	10	with	with	IN
26209	1563	11	chopped	chop	VBN
26209	1563	12	almonds	almond	NNS
26209	1563	13	.	.	.
26209	1564	1	GRAHAM	GRAHAM	NNP
26209	1564	2	PUDDING	pudding	NN
26209	1564	3	.	.	.
26209	1565	1	Two	two	CD
26209	1565	2	cups	cup	NNS
26209	1565	3	of	of	IN
26209	1565	4	Graham	Graham	NNP
26209	1565	5	flour	flour	NN
26209	1565	6	,	,	,
26209	1565	7	one	one	CD
26209	1565	8	cup	cup	NN
26209	1565	9	of	of	IN
26209	1565	10	milk	milk	NN
26209	1565	11	,	,	,
26209	1565	12	one	one	CD
26209	1565	13	cup	cup	NN
26209	1565	14	of	of	IN
26209	1565	15	Porto	Porto	NNP
26209	1565	16	Rico	Rico	NNP
26209	1565	17	molasses	molasse	NNS
26209	1565	18	,	,	,
26209	1565	19	one	one	CD
26209	1565	20	cup	cup	NN
26209	1565	21	of	of	IN
26209	1565	22	raisins	raisin	NNS
26209	1565	23	stoned	stone	VBN
26209	1565	24	and	and	CC
26209	1565	25	slightly	slightly	RB
26209	1565	26	chopped	chop	VBN
26209	1565	27	,	,	,
26209	1565	28	one	one	CD
26209	1565	29	egg	egg	NN
26209	1565	30	,	,	,
26209	1565	31	one	one	NN
26209	1565	32	even	even	RB
26209	1565	33	teaspoonful	teaspoonful	JJ
26209	1565	34	of	of	IN
26209	1565	35	soda	soda	NN
26209	1565	36	,	,	,
26209	1565	37	one	one	CD
26209	1565	38	teaspoonful	teaspoonful	NN
26209	1565	39	of	of	IN
26209	1565	40	ground	ground	NN
26209	1565	41	cinnamon	cinnamon	NN
26209	1565	42	,	,	,
26209	1565	43	one	one	CD
26209	1565	44	-	-	HYPH
26209	1565	45	half	half	NN
26209	1565	46	teaspoonful	teaspoonful	NN
26209	1565	47	of	of	IN
26209	1565	48	cloves	clove	NNS
26209	1565	49	,	,	,
26209	1565	50	a	a	DT
26209	1565	51	little	little	JJ
26209	1565	52	nutmeg	nutmeg	NN
26209	1565	53	,	,	,
26209	1565	54	if	if	IN
26209	1565	55	liked	like	VBN
26209	1565	56	,	,	,
26209	1565	57	and	and	CC
26209	1565	58	a	a	DT
26209	1565	59	small	small	JJ
26209	1565	60	pinch	pinch	NN
26209	1565	61	of	of	IN
26209	1565	62	salt	salt	NN
26209	1565	63	.	.	.
26209	1566	1	Flour	flour	VB
26209	1566	2	the	the	DT
26209	1566	3	raisins	raisin	NNS
26209	1566	4	with	with	IN
26209	1566	5	a	a	DT
26209	1566	6	little	little	JJ
26209	1566	7	white	white	JJ
26209	1566	8	flour	flour	NN
26209	1566	9	,	,	,
26209	1566	10	mix	mix	VB
26209	1566	11	all	all	PDT
26209	1566	12	the	the	DT
26209	1566	13	ingredients	ingredient	NNS
26209	1566	14	thoroughly	thoroughly	RB
26209	1566	15	together	together	RB
26209	1566	16	,	,	,
26209	1566	17	butter	butter	VB
26209	1566	18	a	a	DT
26209	1566	19	mould	mould	NN
26209	1566	20	and	and	CC
26209	1566	21	steam	steam	NN
26209	1566	22	three	three	CD
26209	1566	23	hours	hour	NNS
26209	1566	24	.	.	.
26209	1567	1	Serve	serve	VB
26209	1567	2	with	with	IN
26209	1567	3	a	a	DT
26209	1567	4	sauce	sauce	NN
26209	1567	5	.	.	.
26209	1568	1	If	if	IN
26209	1568	2	there	there	EX
26209	1568	3	should	should	MD
26209	1568	4	be	be	VB
26209	1568	5	any	any	DT
26209	1568	6	of	of	IN
26209	1568	7	the	the	DT
26209	1568	8	pudding	pudding	NN
26209	1568	9	left	leave	VBN
26209	1568	10	over	over	RP
26209	1568	11	,	,	,
26209	1568	12	it	-PRON-	PRP
26209	1568	13	can	can	MD
26209	1568	14	be	be	VB
26209	1568	15	used	use	VBN
26209	1568	16	by	by	IN
26209	1568	17	cutting	cut	VBG
26209	1568	18	in	in	IN
26209	1568	19	slices	slice	NNS
26209	1568	20	half	half	PDT
26209	1568	21	an	an	DT
26209	1568	22	inch	inch	NN
26209	1568	23	thick	thick	JJ
26209	1568	24	,	,	,
26209	1568	25	each	each	DT
26209	1568	26	piece	piece	NN
26209	1568	27	dipped	dip	VBD
26209	1568	28	in	in	IN
26209	1568	29	milk	milk	NN
26209	1568	30	,	,	,
26209	1568	31	in	in	IN
26209	1568	32	which	which	WDT
26209	1568	33	an	an	DT
26209	1568	34	egg	egg	NN
26209	1568	35	has	have	VBZ
26209	1568	36	been	be	VBN
26209	1568	37	stirred	stir	VBN
26209	1568	38	,	,	,
26209	1568	39	fried	fry	VBN
26209	1568	40	brown	brown	NNP
26209	1568	41	in	in	IN
26209	1568	42	a	a	DT
26209	1568	43	little	little	JJ
26209	1568	44	butter	butter	NN
26209	1568	45	,	,	,
26209	1568	46	and	and	CC
26209	1568	47	served	serve	VBD
26209	1568	48	hot	hot	JJ
26209	1568	49	with	with	IN
26209	1568	50	a	a	DT
26209	1568	51	sauce	sauce	NN
26209	1568	52	.	.	.
26209	1569	1	NALESNEKY	NALESNEKY	NNP
26209	1569	2	(	(	-LRB-
26209	1569	3	a	a	DT
26209	1569	4	Russian	Russian	NNP
26209	1569	5	Recipe	Recipe	NNP
26209	1569	6	)	)	-RRB-
26209	1569	7	.	.	.
26209	1570	1	Beat	beat	VB
26209	1570	2	three	three	CD
26209	1570	3	yolks	yolk	NNS
26209	1570	4	of	of	IN
26209	1570	5	eggs	egg	NNS
26209	1570	6	light	light	NN
26209	1570	7	,	,	,
26209	1570	8	add	add	VB
26209	1570	9	to	to	IN
26209	1570	10	it	-PRON-	PRP
26209	1570	11	half	half	PDT
26209	1570	12	a	a	DT
26209	1570	13	cup	cup	NN
26209	1570	14	of	of	IN
26209	1570	15	milk	milk	NN
26209	1570	16	,	,	,
26209	1570	17	half	half	PDT
26209	1570	18	a	a	DT
26209	1570	19	cup	cup	NN
26209	1570	20	of	of	IN
26209	1570	21	water	water	NN
26209	1570	22	,	,	,
26209	1570	23	one	one	CD
26209	1570	24	cup	cup	NN
26209	1570	25	of	of	IN
26209	1570	26	flour	flour	NN
26209	1570	27	,	,	,
26209	1570	28	and	and	CC
26209	1570	29	a	a	DT
26209	1570	30	little	little	JJ
26209	1570	31	salt	salt	NN
26209	1570	32	,	,	,
26209	1570	33	mix	mix	VB
26209	1570	34	until	until	IN
26209	1570	35	smooth	smooth	JJ
26209	1570	36	,	,	,
26209	1570	37	then	then	RB
26209	1570	38	stir	stir	VB
26209	1570	39	in	in	IN
26209	1570	40	the	the	DT
26209	1570	41	whites	white	NNS
26209	1570	42	of	of	IN
26209	1570	43	three	three	CD
26209	1570	44	eggs	egg	NNS
26209	1570	45	beaten	beat	VBN
26209	1570	46	to	to	IN
26209	1570	47	a	a	DT
26209	1570	48	stiff	stiff	JJ
26209	1570	49	froth	froth	NN
26209	1570	50	.	.	.
26209	1571	1	Have	have	VBP
26209	1571	2	some	some	DT
26209	1571	3	melted	melt	VBN
26209	1571	4	butter	butter	NN
26209	1571	5	,	,	,
26209	1571	6	brush	brush	NN
26209	1571	7	over	over	IN
26209	1571	8	the	the	DT
26209	1571	9	bottom	bottom	NN
26209	1571	10	of	of	IN
26209	1571	11	a	a	DT
26209	1571	12	frying	fry	VBG
26209	1571	13	pan	pan	NN
26209	1571	14	and	and	CC
26209	1571	15	pour	pour	VB
26209	1571	16	a	a	DT
26209	1571	17	little	little	JJ
26209	1571	18	of	of	IN
26209	1571	19	the	the	DT
26209	1571	20	batter	batter	NN
26209	1571	21	into	into	IN
26209	1571	22	it	-PRON-	PRP
26209	1571	23	,	,	,
26209	1571	24	let	let	VB
26209	1571	25	it	-PRON-	PRP
26209	1571	26	cover	cover	VB
26209	1571	27	the	the	DT
26209	1571	28	bottom	bottom	NN
26209	1571	29	of	of	IN
26209	1571	30	the	the	DT
26209	1571	31	pan	pan	NN
26209	1571	32	without	without	IN
26209	1571	33	being	be	VBG
26209	1571	34	thicker	thick	JJR
26209	1571	35	than	than	IN
26209	1571	36	paper	paper	NN
26209	1571	37	,	,	,
26209	1571	38	let	let	VB
26209	1571	39	it	-PRON-	PRP
26209	1571	40	brown	brown	VB
26209	1571	41	,	,	,
26209	1571	42	turning	turn	VBG
26209	1571	43	it	-PRON-	PRP
26209	1571	44	to	to	TO
26209	1571	45	brown	brown	VB
26209	1571	46	the	the	DT
26209	1571	47	other	other	JJ
26209	1571	48	side	side	NN
26209	1571	49	,	,	,
26209	1571	50	spread	spread	VBD
26209	1571	51	with	with	IN
26209	1571	52	any	any	DT
26209	1571	53	jelly	jelly	RB
26209	1571	54	preferred	prefer	VBN
26209	1571	55	,	,	,
26209	1571	56	fold	fold	VB
26209	1571	57	in	in	RB
26209	1571	58	half	half	NN
26209	1571	59	and	and	CC
26209	1571	60	fold	fold	VB
26209	1571	61	again	again	RB
26209	1571	62	,	,	,
26209	1571	63	making	make	VBG
26209	1571	64	a	a	DT
26209	1571	65	wedge	wedge	NN
26209	1571	66	-	-	HYPH
26209	1571	67	shaped	shape	VBN
26209	1571	68	cake	cake	NN
26209	1571	69	.	.	.
26209	1572	1	Use	use	VB
26209	1572	2	all	all	PDT
26209	1572	3	the	the	DT
26209	1572	4	batter	batter	NN
26209	1572	5	in	in	IN
26209	1572	6	this	this	DT
26209	1572	7	way	way	NN
26209	1572	8	,	,	,
26209	1572	9	and	and	CC
26209	1572	10	serve	serve	VB
26209	1572	11	hot	hot	JJ
26209	1572	12	.	.	.
26209	1573	1	It	-PRON-	PRP
26209	1573	2	would	would	MD
26209	1573	3	be	be	VB
26209	1573	4	well	well	JJ
26209	1573	5	to	to	TO
26209	1573	6	have	have	VB
26209	1573	7	two	two	CD
26209	1573	8	spiders	spider	NNS
26209	1573	9	in	in	IN
26209	1573	10	use	use	NN
26209	1573	11	.	.	.
26209	1574	1	NOODLE	NOODLE	NNP
26209	1574	2	PUDDING	PUDDING	NNP
26209	1574	3	.	.	.
26209	1575	1	Put	put	VB
26209	1575	2	two	two	CD
26209	1575	3	ounces	ounce	NNS
26209	1575	4	and	and	CC
26209	1575	5	a	a	DT
26209	1575	6	half	half	NN
26209	1575	7	of	of	IN
26209	1575	8	noodles	noodle	NNS
26209	1575	9	in	in	IN
26209	1575	10	a	a	DT
26209	1575	11	pint	pint	NN
26209	1575	12	of	of	IN
26209	1575	13	boiling	boil	VBG
26209	1575	14	milk	milk	NN
26209	1575	15	and	and	CC
26209	1575	16	cook	cook	NN
26209	1575	17	until	until	IN
26209	1575	18	stiff	stiff	JJ
26209	1575	19	like	like	IN
26209	1575	20	mush	mush	NN
26209	1575	21	.	.	.
26209	1576	1	Remove	remove	VB
26209	1576	2	from	from	IN
26209	1576	3	the	the	DT
26209	1576	4	fire	fire	NN
26209	1576	5	,	,	,
26209	1576	6	and	and	CC
26209	1576	7	stir	stir	VB
26209	1576	8	in	in	IN
26209	1576	9	one	one	CD
26209	1576	10	ounce	ounce	NN
26209	1576	11	and	and	CC
26209	1576	12	a	a	DT
26209	1576	13	half	half	NN
26209	1576	14	of	of	IN
26209	1576	15	butter	butter	NN
26209	1576	16	,	,	,
26209	1576	17	one	one	CD
26209	1576	18	ounce	ounce	NN
26209	1576	19	of	of	IN
26209	1576	20	sugar	sugar	NN
26209	1576	21	,	,	,
26209	1576	22	two	two	CD
26209	1576	23	tablespoonfuls	tablespoonful	NNS
26209	1576	24	of	of	IN
26209	1576	25	finely	finely	RB
26209	1576	26	chopped	chop	VBN
26209	1576	27	almonds	almond	NNS
26209	1576	28	,	,	,
26209	1576	29	a	a	DT
26209	1576	30	few	few	JJ
26209	1576	31	drops	drop	NNS
26209	1576	32	of	of	IN
26209	1576	33	extract	extract	NN
26209	1576	34	of	of	IN
26209	1576	35	almond	almond	NN
26209	1576	36	,	,	,
26209	1576	37	when	when	WRB
26209	1576	38	cool	cool	RB
26209	1576	39	add	add	VBP
26209	1576	40	three	three	CD
26209	1576	41	eggs	egg	NNS
26209	1576	42	and	and	CC
26209	1576	43	a	a	DT
26209	1576	44	quarter	quarter	NN
26209	1576	45	of	of	IN
26209	1576	46	a	a	DT
26209	1576	47	cup	cup	NN
26209	1576	48	of	of	IN
26209	1576	49	cream	cream	NN
26209	1576	50	beaten	beat	VBN
26209	1576	51	together	together	RB
26209	1576	52	,	,	,
26209	1576	53	and	and	CC
26209	1576	54	turn	turn	VB
26209	1576	55	the	the	DT
26209	1576	56	mixture	mixture	NN
26209	1576	57	into	into	IN
26209	1576	58	a	a	DT
26209	1576	59	well	well	RB
26209	1576	60	buttered	butter	VBN
26209	1576	61	mould	mould	NNP
26209	1576	62	sprinkled	sprinkle	VBN
26209	1576	63	thoroughly	thoroughly	RB
26209	1576	64	with	with	IN
26209	1576	65	fine	fine	JJ
26209	1576	66	sifted	sifted	JJ
26209	1576	67	bread	bread	NN
26209	1576	68	crumbs	crumb	NNS
26209	1576	69	.	.	.
26209	1577	1	Set	Set	VBN
26209	1577	2	the	the	DT
26209	1577	3	mould	mould	NN
26209	1577	4	in	in	IN
26209	1577	5	a	a	DT
26209	1577	6	pan	pan	NN
26209	1577	7	of	of	IN
26209	1577	8	boiling	boil	VBG
26209	1577	9	water	water	NN
26209	1577	10	in	in	IN
26209	1577	11	the	the	DT
26209	1577	12	oven	oven	NN
26209	1577	13	,	,	,
26209	1577	14	cover	cover	VB
26209	1577	15	to	to	TO
26209	1577	16	prevent	prevent	VB
26209	1577	17	browning	browning	NN
26209	1577	18	,	,	,
26209	1577	19	and	and	CC
26209	1577	20	if	if	IN
26209	1577	21	the	the	DT
26209	1577	22	mould	mould	NN
26209	1577	23	has	have	VBZ
26209	1577	24	a	a	DT
26209	1577	25	pipe	pipe	NN
26209	1577	26	through	through	IN
26209	1577	27	the	the	DT
26209	1577	28	center	center	NN
26209	1577	29	bake	bake	VBP
26209	1577	30	half	half	PDT
26209	1577	31	an	an	DT
26209	1577	32	hour	hour	NN
26209	1577	33	,	,	,
26209	1577	34	if	if	IN
26209	1577	35	a	a	DT
26209	1577	36	plain	plain	NN
26209	1577	37	mould	mould	NN
26209	1577	38	it	-PRON-	PRP
26209	1577	39	will	will	MD
26209	1577	40	require	require	VB
26209	1577	41	three	three	CD
26209	1577	42	-	-	HYPH
26209	1577	43	quarters	quarter	NNS
26209	1577	44	of	of	IN
26209	1577	45	an	an	DT
26209	1577	46	hour	hour	NN
26209	1577	47	.	.	.
26209	1578	1	Turn	turn	VB
26209	1578	2	out	out	IN
26209	1578	3	of	of	IN
26209	1578	4	the	the	DT
26209	1578	5	mould	mould	NN
26209	1578	6	and	and	CC
26209	1578	7	serve	serve	VB
26209	1578	8	hot	hot	JJ
26209	1578	9	with	with	IN
26209	1578	10	a	a	DT
26209	1578	11	sauce	sauce	NN
26209	1578	12	.	.	.
26209	1579	1	PARADISE	PARADISE	NNP
26209	1579	2	PUDDING	pudding	NN
26209	1579	3	.	.	.
26209	1580	1	Melt	Melt	NNP
26209	1580	2	two	two	CD
26209	1580	3	and	and	CC
26209	1580	4	a	a	DT
26209	1580	5	half	half	NN
26209	1580	6	ounces	ounce	NNS
26209	1580	7	of	of	IN
26209	1580	8	butter	butter	NN
26209	1580	9	in	in	IN
26209	1580	10	a	a	DT
26209	1580	11	saucepan	saucepan	NN
26209	1580	12	,	,	,
26209	1580	13	stir	stir	VB
26209	1580	14	into	into	IN
26209	1580	15	it	-PRON-	PRP
26209	1580	16	a	a	DT
26209	1580	17	quarter	quarter	NN
26209	1580	18	of	of	IN
26209	1580	19	a	a	DT
26209	1580	20	pound	pound	NN
26209	1580	21	of	of	IN
26209	1580	22	sifted	sift	VBN
26209	1580	23	flour	flour	NN
26209	1580	24	and	and	CC
26209	1580	25	a	a	DT
26209	1580	26	cup	cup	NN
26209	1580	27	and	and	CC
26209	1580	28	a	a	DT
26209	1580	29	half	half	NN
26209	1580	30	of	of	IN
26209	1580	31	cream	cream	NN
26209	1580	32	or	or	CC
26209	1580	33	rich	rich	JJ
26209	1580	34	milk	milk	NN
26209	1580	35	,	,	,
26209	1580	36	let	let	VB
26209	1580	37	it	-PRON-	PRP
26209	1580	38	cook	cook	VB
26209	1580	39	until	until	IN
26209	1580	40	it	-PRON-	PRP
26209	1580	41	no	no	RB
26209	1580	42	longer	long	RBR
26209	1580	43	sticks	stick	VBZ
26209	1580	44	to	to	IN
26209	1580	45	the	the	DT
26209	1580	46	side	side	NN
26209	1580	47	of	of	IN
26209	1580	48	the	the	DT
26209	1580	49	pan	pan	NN
26209	1580	50	,	,	,
26209	1580	51	remove	remove	VB
26209	1580	52	from	from	IN
26209	1580	53	the	the	DT
26209	1580	54	fire	fire	NN
26209	1580	55	and	and	CC
26209	1580	56	let	let	VB
26209	1580	57	it	-PRON-	PRP
26209	1580	58	cool	cool	VB
26209	1580	59	.	.	.
26209	1581	1	Then	then	RB
26209	1581	2	stir	stir	VB
26209	1581	3	in	in	IN
26209	1581	4	an	an	DT
26209	1581	5	ounce	ounce	NN
26209	1581	6	and	and	CC
26209	1581	7	a	a	DT
26209	1581	8	half	half	NN
26209	1581	9	of	of	IN
26209	1581	10	sugar	sugar	NN
26209	1581	11	,	,	,
26209	1581	12	three	three	CD
26209	1581	13	heaping	heaping	NN
26209	1581	14	tablespoonfuls	tablespoonful	NNS
26209	1581	15	of	of	IN
26209	1581	16	almonds	almond	NNS
26209	1581	17	blanched	blanch	VBN
26209	1581	18	and	and	CC
26209	1581	19	chopped	chop	VBN
26209	1581	20	and	and	CC
26209	1581	21	a	a	DT
26209	1581	22	little	little	JJ
26209	1581	23	vanilla	vanilla	NN
26209	1581	24	to	to	TO
26209	1581	25	flavor	flavor	NN
26209	1581	26	--	--	:
26209	1581	27	vanilla	vanilla	NN
26209	1581	28	sugar	sugar	NN
26209	1581	29	is	be	VBZ
26209	1581	30	better	well	JJR
26209	1581	31	than	than	IN
26209	1581	32	the	the	DT
26209	1581	33	extract	extract	NN
26209	1581	34	--	--	:
26209	1581	35	then	then	RB
26209	1581	36	mix	mix	VB
26209	1581	37	in	in	IN
26209	1581	38	five	five	CD
26209	1581	39	well	well	RB
26209	1581	40	beaten	beat	VBN
26209	1581	41	eggs	egg	NNS
26209	1581	42	,	,	,
26209	1581	43	a	a	DT
26209	1581	44	little	little	JJ
26209	1581	45	at	at	IN
26209	1581	46	a	a	DT
26209	1581	47	time	time	NN
26209	1581	48	.	.	.
26209	1582	1	Turn	turn	VB
26209	1582	2	it	-PRON-	PRP
26209	1582	3	into	into	IN
26209	1582	4	a	a	DT
26209	1582	5	well	well	RB
26209	1582	6	buttered	butter	VBN
26209	1582	7	mould	mould	NNP
26209	1582	8	sprinkled	sprinkle	VBN
26209	1582	9	with	with	IN
26209	1582	10	dried	dry	VBN
26209	1582	11	and	and	CC
26209	1582	12	sifted	sift	VBN
26209	1582	13	bread	bread	NN
26209	1582	14	crumbs	crumb	NNS
26209	1582	15	,	,	,
26209	1582	16	set	set	VBN
26209	1582	17	in	in	IN
26209	1582	18	a	a	DT
26209	1582	19	pan	pan	NN
26209	1582	20	of	of	IN
26209	1582	21	hot	hot	JJ
26209	1582	22	water	water	NN
26209	1582	23	in	in	IN
26209	1582	24	the	the	DT
26209	1582	25	oven	oven	NN
26209	1582	26	,	,	,
26209	1582	27	cover	cover	VB
26209	1582	28	to	to	TO
26209	1582	29	prevent	prevent	VB
26209	1582	30	browning	browning	NN
26209	1582	31	and	and	CC
26209	1582	32	bake	bake	VB
26209	1582	33	about	about	RB
26209	1582	34	three	three	CD
26209	1582	35	-	-	HYPH
26209	1582	36	quarters	quarter	NNS
26209	1582	37	of	of	IN
26209	1582	38	an	an	DT
26209	1582	39	hour	hour	NN
26209	1582	40	.	.	.
26209	1583	1	Serve	serve	VB
26209	1583	2	hot	hot	JJ
26209	1583	3	with	with	IN
26209	1583	4	a	a	DT
26209	1583	5	wine	wine	NN
26209	1583	6	or	or	CC
26209	1583	7	fruit	fruit	NN
26209	1583	8	sauce	sauce	NN
26209	1583	9	.	.	.
26209	1584	1	PRINCESS	PRINCESS	NNP
26209	1584	2	PUDDING	PUDDING	NNP
26209	1584	3	.	.	.
26209	1585	1	Melt	Melt	NNP
26209	1585	2	two	two	CD
26209	1585	3	and	and	CC
26209	1585	4	a	a	DT
26209	1585	5	half	half	NN
26209	1585	6	ounces	ounce	NNS
26209	1585	7	of	of	IN
26209	1585	8	butter	butter	NN
26209	1585	9	in	in	IN
26209	1585	10	a	a	DT
26209	1585	11	quarter	quarter	NN
26209	1585	12	of	of	IN
26209	1585	13	a	a	DT
26209	1585	14	cup	cup	NN
26209	1585	15	of	of	IN
26209	1585	16	rich	rich	JJ
26209	1585	17	milk	milk	NN
26209	1585	18	over	over	IN
26209	1585	19	the	the	DT
26209	1585	20	fire	fire	NN
26209	1585	21	,	,	,
26209	1585	22	stir	stir	VB
26209	1585	23	an	an	DT
26209	1585	24	ounce	ounce	NN
26209	1585	25	and	and	CC
26209	1585	26	a	a	DT
26209	1585	27	half	half	NN
26209	1585	28	of	of	IN
26209	1585	29	flour	flour	NN
26209	1585	30	into	into	IN
26209	1585	31	half	half	PDT
26209	1585	32	a	a	DT
26209	1585	33	cup	cup	NN
26209	1585	34	of	of	IN
26209	1585	35	milk	milk	NN
26209	1585	36	and	and	CC
26209	1585	37	add	add	VB
26209	1585	38	to	to	IN
26209	1585	39	the	the	DT
26209	1585	40	boiling	boiling	NN
26209	1585	41	milk	milk	NN
26209	1585	42	,	,	,
26209	1585	43	stirring	stir	VBG
26209	1585	44	constantly	constantly	RB
26209	1585	45	until	until	IN
26209	1585	46	it	-PRON-	PRP
26209	1585	47	becomes	become	VBZ
26209	1585	48	a	a	DT
26209	1585	49	smooth	smooth	JJ
26209	1585	50	paste	paste	NN
26209	1585	51	and	and	CC
26209	1585	52	no	no	RB
26209	1585	53	longer	long	RBR
26209	1585	54	adheres	adhere	VBZ
26209	1585	55	to	to	IN
26209	1585	56	the	the	DT
26209	1585	57	pan	pan	NN
26209	1585	58	.	.	.
26209	1586	1	Remove	remove	VB
26209	1586	2	from	from	IN
26209	1586	3	the	the	DT
26209	1586	4	fire	fire	NN
26209	1586	5	;	;	:
26209	1586	6	when	when	WRB
26209	1586	7	cold	cold	JJ
26209	1586	8	stir	stir	NN
26209	1586	9	in	in	IN
26209	1586	10	one	one	CD
26209	1586	11	good	good	JJ
26209	1586	12	ounce	ounce	NN
26209	1586	13	of	of	IN
26209	1586	14	sugar	sugar	NNP
26209	1586	15	,	,	,
26209	1586	16	an	an	DT
26209	1586	17	ounce	ounce	NN
26209	1586	18	of	of	IN
26209	1586	19	almonds	almond	NNS
26209	1586	20	blanched	blanch	VBN
26209	1586	21	and	and	CC
26209	1586	22	pounded	pound	VBD
26209	1586	23	very	very	RB
26209	1586	24	fine	fine	JJ
26209	1586	25	with	with	IN
26209	1586	26	a	a	DT
26209	1586	27	dozen	dozen	NN
26209	1586	28	cardamom	cardamom	NN
26209	1586	29	seeds	seed	NNS
26209	1586	30	,	,	,
26209	1586	31	three	three	CD
26209	1586	32	well	well	RB
26209	1586	33	beaten	beat	VBN
26209	1586	34	eggs	egg	NNS
26209	1586	35	,	,	,
26209	1586	36	a	a	DT
26209	1586	37	little	little	JJ
26209	1586	38	at	at	IN
26209	1586	39	a	a	DT
26209	1586	40	time	time	NN
26209	1586	41	,	,	,
26209	1586	42	half	half	PDT
26209	1586	43	a	a	DT
26209	1586	44	teaspoonful	teaspoonful	JJ
26209	1586	45	of	of	IN
26209	1586	46	almond	almond	JJ
26209	1586	47	extract	extract	NN
26209	1586	48	.	.	.
26209	1587	1	Beat	beat	VB
26209	1587	2	well	well	RB
26209	1587	3	,	,	,
26209	1587	4	turn	turn	VB
26209	1587	5	into	into	IN
26209	1587	6	a	a	DT
26209	1587	7	buttered	butter	VBN
26209	1587	8	pudding	pudding	NN
26209	1587	9	mould	mould	NNP
26209	1587	10	sprinkled	sprinkle	VBN
26209	1587	11	with	with	IN
26209	1587	12	fine	fine	JJ
26209	1587	13	bread	bread	NN
26209	1587	14	crumbs	crumb	NNS
26209	1587	15	,	,	,
26209	1587	16	set	set	VBD
26209	1587	17	the	the	DT
26209	1587	18	mould	mould	NN
26209	1587	19	covered	cover	VBN
26209	1587	20	in	in	IN
26209	1587	21	a	a	DT
26209	1587	22	pan	pan	NN
26209	1587	23	of	of	IN
26209	1587	24	boiling	boil	VBG
26209	1587	25	water	water	NN
26209	1587	26	in	in	IN
26209	1587	27	the	the	DT
26209	1587	28	oven	oven	NN
26209	1587	29	,	,	,
26209	1587	30	and	and	CC
26209	1587	31	if	if	IN
26209	1587	32	the	the	DT
26209	1587	33	mould	mould	NN
26209	1587	34	has	have	VBZ
26209	1587	35	a	a	DT
26209	1587	36	pipe	pipe	NN
26209	1587	37	in	in	IN
26209	1587	38	the	the	DT
26209	1587	39	center	center	NN
26209	1587	40	bake	bake	NN
26209	1587	41	from	from	IN
26209	1587	42	thirty	thirty	CD
26209	1587	43	to	to	TO
26209	1587	44	thirty	thirty	CD
26209	1587	45	-	-	HYPH
26209	1587	46	five	five	CD
26209	1587	47	minutes	minute	NNS
26209	1587	48	.	.	.
26209	1588	1	Turn	turn	VB
26209	1588	2	it	-PRON-	PRP
26209	1588	3	out	out	RP
26209	1588	4	and	and	CC
26209	1588	5	serve	serve	VB
26209	1588	6	immediately	immediately	RB
26209	1588	7	with	with	IN
26209	1588	8	a	a	DT
26209	1588	9	fruit	fruit	NN
26209	1588	10	or	or	CC
26209	1588	11	wine	wine	NN
26209	1588	12	sauce	sauce	NN
26209	1588	13	.	.	.
26209	1589	1	ENGLISH	ENGLISH	NNP
26209	1589	2	PLUM	PLUM	NNP
26209	1589	3	PUDDING	pudding	NN
26209	1589	4	.	.	.
26209	1590	1	Two	two	CD
26209	1590	2	pounds	pound	NNS
26209	1590	3	of	of	IN
26209	1590	4	raisins	raisin	NNS
26209	1590	5	,	,	,
26209	1590	6	one	one	CD
26209	1590	7	pound	pound	NN
26209	1590	8	of	of	IN
26209	1590	9	currants	currant	NNS
26209	1590	10	,	,	,
26209	1590	11	one	one	CD
26209	1590	12	pound	pound	NN
26209	1590	13	of	of	IN
26209	1590	14	citron	citron	NN
26209	1590	15	,	,	,
26209	1590	16	half	half	PDT
26209	1590	17	a	a	DT
26209	1590	18	pound	pound	NN
26209	1590	19	of	of	IN
26209	1590	20	almonds	almond	NNS
26209	1590	21	,	,	,
26209	1590	22	one	one	CD
26209	1590	23	pound	pound	NN
26209	1590	24	of	of	IN
26209	1590	25	butter	butter	NN
26209	1590	26	,	,	,
26209	1590	27	one	one	CD
26209	1590	28	pound	pound	NN
26209	1590	29	of	of	IN
26209	1590	30	flour	flour	NN
26209	1590	31	,	,	,
26209	1590	32	one	one	CD
26209	1590	33	pound	pound	NN
26209	1590	34	of	of	IN
26209	1590	35	brown	brown	JJ
26209	1590	36	sugar	sugar	NN
26209	1590	37	,	,	,
26209	1590	38	one	one	CD
26209	1590	39	teaspoonful	teaspoonful	JJ
26209	1590	40	each	each	DT
26209	1590	41	of	of	IN
26209	1590	42	ground	ground	NN
26209	1590	43	cinnamon	cinnamon	NN
26209	1590	44	,	,	,
26209	1590	45	cloves	clove	NNS
26209	1590	46	,	,	,
26209	1590	47	allspice	allspice	NN
26209	1590	48	,	,	,
26209	1590	49	ginger	ginger	NN
26209	1590	50	and	and	CC
26209	1590	51	nutmeg	nutmeg	NN
26209	1590	52	,	,	,
26209	1590	53	half	half	PDT
26209	1590	54	a	a	DT
26209	1590	55	pint	pint	NN
26209	1590	56	of	of	IN
26209	1590	57	brandy	brandy	NN
26209	1590	58	and	and	CC
26209	1590	59	wine	wine	NN
26209	1590	60	mixed	mix	VBN
26209	1590	61	and	and	CC
26209	1590	62	one	one	CD
26209	1590	63	dozen	dozen	NN
26209	1590	64	eggs	egg	NNS
26209	1590	65	.	.	.
26209	1591	1	Boil	Boil	NNP
26209	1591	2	six	six	CD
26209	1591	3	hours	hour	NNS
26209	1591	4	.	.	.
26209	1592	1	Keep	keep	VB
26209	1592	2	water	water	NN
26209	1592	3	boiling	boil	VBG
26209	1592	4	by	by	IN
26209	1592	5	the	the	DT
26209	1592	6	side	side	NN
26209	1592	7	of	of	IN
26209	1592	8	pudding	pudde	VBG
26209	1592	9	boiler	boiler	NN
26209	1592	10	all	all	PDT
26209	1592	11	the	the	DT
26209	1592	12	time	time	NN
26209	1592	13	and	and	CC
26209	1592	14	continually	continually	RB
26209	1592	15	refill	refill	VB
26209	1592	16	as	as	IN
26209	1592	17	the	the	DT
26209	1592	18	water	water	NN
26209	1592	19	evaporates	evaporate	VBZ
26209	1592	20	.	.	.
26209	1593	1	In	in	IN
26209	1593	2	preparing	prepare	VBG
26209	1593	3	the	the	DT
26209	1593	4	pudding	pudding	NN
26209	1593	5	have	have	VBP
26209	1593	6	all	all	PDT
26209	1593	7	the	the	DT
26209	1593	8	fruit	fruit	NN
26209	1593	9	stoned	stone	VBD
26209	1593	10	and	and	CC
26209	1593	11	cut	cut	VBD
26209	1593	12	,	,	,
26209	1593	13	but	but	CC
26209	1593	14	not	not	RB
26209	1593	15	too	too	RB
26209	1593	16	fine	fine	JJ
26209	1593	17	,	,	,
26209	1593	18	the	the	DT
26209	1593	19	almonds	almond	NNS
26209	1593	20	blanched	blanch	VBN
26209	1593	21	and	and	CC
26209	1593	22	chopped	chop	VBN
26209	1593	23	.	.	.
26209	1594	1	Incorporate	incorporate	VB
26209	1594	2	all	all	PDT
26209	1594	3	the	the	DT
26209	1594	4	ingredients	ingredient	NNS
26209	1594	5	well	well	RB
26209	1594	6	together	together	RB
26209	1594	7	before	before	IN
26209	1594	8	adding	add	VBG
26209	1594	9	the	the	DT
26209	1594	10	eggs	egg	NNS
26209	1594	11	and	and	CC
26209	1594	12	spirits	spirit	NNS
26209	1594	13	and	and	CC
26209	1594	14	beat	beat	VBD
26209	1594	15	the	the	DT
26209	1594	16	mixture	mixture	NN
26209	1594	17	well	well	RB
26209	1594	18	together	together	RB
26209	1594	19	for	for	IN
26209	1594	20	at	at	IN
26209	1594	21	least	least	JJS
26209	1594	22	an	an	DT
26209	1594	23	hour	hour	NN
26209	1594	24	--	--	:
26209	1594	25	the	the	DT
26209	1594	26	longer	long	JJR
26209	1594	27	the	the	DT
26209	1594	28	better	well	JJR
26209	1594	29	.	.	.
26209	1595	1	SAGO	SAGO	NNP
26209	1595	2	SOUFFLÉ	SOUFFLÉ	NNP
26209	1595	3	.	.	.
26209	1596	1	A	a	DT
26209	1596	2	pint	pint	NN
26209	1596	3	of	of	IN
26209	1596	4	rich	rich	JJ
26209	1596	5	milk	milk	NN
26209	1596	6	,	,	,
26209	1596	7	two	two	CD
26209	1596	8	and	and	CC
26209	1596	9	a	a	DT
26209	1596	10	half	half	NN
26209	1596	11	ounces	ounce	NNS
26209	1596	12	of	of	IN
26209	1596	13	butter	butter	NN
26209	1596	14	,	,	,
26209	1596	15	one	one	CD
26209	1596	16	ounce	ounce	NN
26209	1596	17	and	and	CC
26209	1596	18	a	a	DT
26209	1596	19	half	half	NN
26209	1596	20	of	of	IN
26209	1596	21	sugar	sugar	NN
26209	1596	22	,	,	,
26209	1596	23	two	two	CD
26209	1596	24	ounces	ounce	NNS
26209	1596	25	of	of	IN
26209	1596	26	pearl	pearl	NNP
26209	1596	27	sago	sago	NNP
26209	1596	28	,	,	,
26209	1596	29	one	one	CD
26209	1596	30	ounce	ounce	NN
26209	1596	31	and	and	CC
26209	1596	32	a	a	DT
26209	1596	33	half	half	NN
26209	1596	34	of	of	IN
26209	1596	35	blanched	blanch	VBN
26209	1596	36	almonds	almond	NNS
26209	1596	37	chopped	chop	VBD
26209	1596	38	very	very	RB
26209	1596	39	fine	fine	JJ
26209	1596	40	.	.	.
26209	1597	1	Mix	mix	VB
26209	1597	2	all	all	DT
26209	1597	3	together	together	RB
26209	1597	4	,	,	,
26209	1597	5	put	put	VBN
26209	1597	6	over	over	RP
26209	1597	7	the	the	DT
26209	1597	8	fire	fire	NN
26209	1597	9	and	and	CC
26209	1597	10	let	let	VB
26209	1597	11	it	-PRON-	PRP
26209	1597	12	cook	cook	VB
26209	1597	13	for	for	IN
26209	1597	14	fifteen	fifteen	CD
26209	1597	15	minutes	minute	NNS
26209	1597	16	,	,	,
26209	1597	17	stirring	stir	VBG
26209	1597	18	constantly	constantly	RB
26209	1597	19	,	,	,
26209	1597	20	remove	remove	VB
26209	1597	21	from	from	IN
26209	1597	22	the	the	DT
26209	1597	23	stove	stove	NN
26209	1597	24	and	and	CC
26209	1597	25	let	let	VB
26209	1597	26	it	-PRON-	PRP
26209	1597	27	cool	cool	VB
26209	1597	28	.	.	.
26209	1598	1	Beat	beat	VB
26209	1598	2	three	three	CD
26209	1598	3	eggs	egg	NNS
26209	1598	4	and	and	CC
26209	1598	5	add	add	VB
26209	1598	6	a	a	DT
26209	1598	7	little	little	JJ
26209	1598	8	at	at	IN
26209	1598	9	a	a	DT
26209	1598	10	time	time	NN
26209	1598	11	until	until	IN
26209	1598	12	all	all	DT
26209	1598	13	is	be	VBZ
26209	1598	14	used	use	VBN
26209	1598	15	,	,	,
26209	1598	16	flavor	flavor	VB
26209	1598	17	with	with	IN
26209	1598	18	half	half	PDT
26209	1598	19	a	a	DT
26209	1598	20	teaspoonful	teaspoonful	JJ
26209	1598	21	of	of	IN
26209	1598	22	almond	almond	NN
26209	1598	23	extract	extract	NN
26209	1598	24	,	,	,
26209	1598	25	put	put	VBD
26209	1598	26	in	in	RP
26209	1598	27	a	a	DT
26209	1598	28	pudding	pudding	JJ
26209	1598	29	dish	dish	NN
26209	1598	30	and	and	CC
26209	1598	31	bake	bake	VB
26209	1598	32	half	half	PDT
26209	1598	33	an	an	DT
26209	1598	34	hour	hour	NN
26209	1598	35	.	.	.
26209	1599	1	Sift	sift	VB
26209	1599	2	a	a	DT
26209	1599	3	little	little	RB
26209	1599	4	powdered	powdered	JJ
26209	1599	5	sugar	sugar	NN
26209	1599	6	over	over	IN
26209	1599	7	it	-PRON-	PRP
26209	1599	8	and	and	CC
26209	1599	9	serve	serve	VB
26209	1599	10	immediately	immediately	RB
26209	1599	11	in	in	IN
26209	1599	12	the	the	DT
26209	1599	13	dish	dish	NN
26209	1599	14	in	in	IN
26209	1599	15	which	which	WDT
26209	1599	16	it	-PRON-	PRP
26209	1599	17	is	be	VBZ
26209	1599	18	baked	baked	JJ
26209	1599	19	.	.	.
26209	1600	1	SEMOULINA	SEMOULINA	NNP
26209	1600	2	PUDDING	PUDDING	NNP
26209	1600	3	.	.	.
26209	1601	1	Put	put	VB
26209	1601	2	a	a	DT
26209	1601	3	pint	pint	NN
26209	1601	4	and	and	CC
26209	1601	5	a	a	DT
26209	1601	6	half	half	NN
26209	1601	7	of	of	IN
26209	1601	8	milk	milk	NN
26209	1601	9	on	on	IN
26209	1601	10	the	the	DT
26209	1601	11	fire	fire	NN
26209	1601	12	to	to	TO
26209	1601	13	boil	boil	VB
26209	1601	14	with	with	IN
26209	1601	15	two	two	CD
26209	1601	16	ounces	ounce	NNS
26209	1601	17	of	of	IN
26209	1601	18	butter	butter	NN
26209	1601	19	,	,	,
26209	1601	20	three	three	CD
26209	1601	21	ounces	ounce	NNS
26209	1601	22	of	of	IN
26209	1601	23	sugar	sugar	NN
26209	1601	24	,	,	,
26209	1601	25	an	an	DT
26209	1601	26	ounce	ounce	NN
26209	1601	27	and	and	CC
26209	1601	28	a	a	DT
26209	1601	29	half	half	NN
26209	1601	30	of	of	IN
26209	1601	31	sweet	sweet	JJ
26209	1601	32	and	and	CC
26209	1601	33	two	two	CD
26209	1601	34	or	or	CC
26209	1601	35	three	three	CD
26209	1601	36	bitter	bitter	JJ
26209	1601	37	almonds	almond	NNS
26209	1601	38	blanched	blanch	VBN
26209	1601	39	and	and	CC
26209	1601	40	chopped	chop	VBN
26209	1601	41	very	very	RB
26209	1601	42	fine	fine	JJ
26209	1601	43	,	,	,
26209	1601	44	sprinkle	sprinkle	VB
26209	1601	45	into	into	IN
26209	1601	46	it	-PRON-	PRP
26209	1601	47	three	three	CD
26209	1601	48	ounces	ounce	NNS
26209	1601	49	of	of	IN
26209	1601	50	semoulina	semoulina	NN
26209	1601	51	or	or	CC
26209	1601	52	farina	farina	NN
26209	1601	53	,	,	,
26209	1601	54	and	and	CC
26209	1601	55	boil	boil	VB
26209	1601	56	until	until	IN
26209	1601	57	quite	quite	RB
26209	1601	58	stiff	stiff	JJ
26209	1601	59	,	,	,
26209	1601	60	stirring	stir	VBG
26209	1601	61	constantly	constantly	RB
26209	1601	62	.	.	.
26209	1602	1	Remove	remove	VB
26209	1602	2	from	from	IN
26209	1602	3	the	the	DT
26209	1602	4	fire	fire	NN
26209	1602	5	and	and	CC
26209	1602	6	turn	turn	VB
26209	1602	7	into	into	IN
26209	1602	8	a	a	DT
26209	1602	9	mould	mould	NN
26209	1602	10	that	that	WDT
26209	1602	11	has	have	VBZ
26209	1602	12	been	be	VBN
26209	1602	13	wet	wet	JJ
26209	1602	14	in	in	IN
26209	1602	15	cold	cold	JJ
26209	1602	16	water	water	NN
26209	1602	17	.	.	.
26209	1603	1	Serve	serve	VB
26209	1603	2	very	very	RB
26209	1603	3	cold	cold	JJ
26209	1603	4	with	with	IN
26209	1603	5	fruit	fruit	NN
26209	1603	6	sauce	sauce	NN
26209	1603	7	or	or	CC
26209	1603	8	cream	cream	NN
26209	1603	9	.	.	.
26209	1604	1	SERNIKY	SERNIKY	NNP
26209	1604	2	(	(	-LRB-
26209	1604	3	a	a	DT
26209	1604	4	Russian	Russian	NNP
26209	1604	5	Recipe	Recipe	NNP
26209	1604	6	)	)	-RRB-
26209	1604	7	.	.	.
26209	1605	1	Put	put	VB
26209	1605	2	one	one	CD
26209	1605	3	ball	ball	NN
26209	1605	4	of	of	IN
26209	1605	5	pot	pot	NN
26209	1605	6	cheese	cheese	NN
26209	1605	7	,	,	,
26209	1605	8	such	such	JJ
26209	1605	9	as	as	IN
26209	1605	10	is	be	VBZ
26209	1605	11	sold	sell	VBN
26209	1605	12	at	at	IN
26209	1605	13	a	a	DT
26209	1605	14	creamery	creamery	NN
26209	1605	15	for	for	IN
26209	1605	16	five	five	CD
26209	1605	17	cents	cent	NNS
26209	1605	18	,	,	,
26209	1605	19	in	in	IN
26209	1605	20	a	a	DT
26209	1605	21	mixing	mix	VBG
26209	1605	22	bowl	bowl	NN
26209	1605	23	,	,	,
26209	1605	24	break	break	VB
26209	1605	25	it	-PRON-	PRP
26209	1605	26	up	up	RP
26209	1605	27	with	with	IN
26209	1605	28	a	a	DT
26209	1605	29	spoon	spoon	NN
26209	1605	30	,	,	,
26209	1605	31	and	and	CC
26209	1605	32	add	add	VB
26209	1605	33	to	to	IN
26209	1605	34	it	-PRON-	PRP
26209	1605	35	a	a	DT
26209	1605	36	heaping	heaping	NN
26209	1605	37	tablespoonful	tablespoonful	NN
26209	1605	38	of	of	IN
26209	1605	39	butter	butter	NN
26209	1605	40	,	,	,
26209	1605	41	the	the	DT
26209	1605	42	well	well	RB
26209	1605	43	beaten	beat	VBN
26209	1605	44	yolks	yolk	NNS
26209	1605	45	of	of	IN
26209	1605	46	four	four	CD
26209	1605	47	eggs	egg	NNS
26209	1605	48	,	,	,
26209	1605	49	a	a	DT
26209	1605	50	little	little	JJ
26209	1605	51	salt	salt	NN
26209	1605	52	,	,	,
26209	1605	53	a	a	DT
26209	1605	54	heaping	heaping	NN
26209	1605	55	dessertspoonful	dessertspoonful	NN
26209	1605	56	of	of	IN
26209	1605	57	currants	currant	NNS
26209	1605	58	and	and	CC
26209	1605	59	two	two	CD
26209	1605	60	slightly	slightly	RB
26209	1605	61	heaping	heap	VBG
26209	1605	62	tablespoonfuls	tablespoonful	NNS
26209	1605	63	of	of	IN
26209	1605	64	flour	flour	NN
26209	1605	65	.	.	.
26209	1606	1	Mix	mix	VB
26209	1606	2	all	all	DT
26209	1606	3	well	well	RB
26209	1606	4	together	together	RB
26209	1606	5	and	and	CC
26209	1606	6	let	let	VB
26209	1606	7	it	-PRON-	PRP
26209	1606	8	stand	stand	VB
26209	1606	9	an	an	DT
26209	1606	10	hour	hour	NN
26209	1606	11	or	or	CC
26209	1606	12	more	more	JJR
26209	1606	13	.	.	.
26209	1607	1	Sprinkle	sprinkle	VB
26209	1607	2	a	a	DT
26209	1607	3	pastry	pastry	NN
26209	1607	4	board	board	NN
26209	1607	5	thickly	thickly	RB
26209	1607	6	with	with	IN
26209	1607	7	flour	flour	NN
26209	1607	8	,	,	,
26209	1607	9	turn	turn	VB
26209	1607	10	the	the	DT
26209	1607	11	mixture	mixture	NN
26209	1607	12	out	out	RP
26209	1607	13	from	from	IN
26209	1607	14	the	the	DT
26209	1607	15	bowl	bowl	NN
26209	1607	16	,	,	,
26209	1607	17	cut	cut	VBD
26209	1607	18	off	off	RP
26209	1607	19	pieces	piece	NNS
26209	1607	20	of	of	IN
26209	1607	21	it	-PRON-	PRP
26209	1607	22	and	and	CC
26209	1607	23	roll	roll	VB
26209	1607	24	with	with	IN
26209	1607	25	the	the	DT
26209	1607	26	hands	hand	NNS
26209	1607	27	until	until	IN
26209	1607	28	about	about	IN
26209	1607	29	an	an	DT
26209	1607	30	inch	inch	NN
26209	1607	31	and	and	CC
26209	1607	32	a	a	DT
26209	1607	33	half	half	NN
26209	1607	34	thick	thick	JJ
26209	1607	35	,	,	,
26209	1607	36	cut	cut	VBN
26209	1607	37	in	in	IN
26209	1607	38	pieces	piece	NNS
26209	1607	39	about	about	IN
26209	1607	40	two	two	CD
26209	1607	41	inches	inch	NNS
26209	1607	42	long	long	JJ
26209	1607	43	,	,	,
26209	1607	44	the	the	DT
26209	1607	45	ends	end	NNS
26209	1607	46	bias	bias	NN
26209	1607	47	.	.	.
26209	1608	1	Have	have	VB
26209	1608	2	a	a	DT
26209	1608	3	saucepan	saucepan	NN
26209	1608	4	ready	ready	JJ
26209	1608	5	with	with	IN
26209	1608	6	boiling	boiling	NN
26209	1608	7	water	water	NN
26209	1608	8	,	,	,
26209	1608	9	drop	drop	VB
26209	1608	10	the	the	DT
26209	1608	11	pieces	piece	NNS
26209	1608	12	into	into	IN
26209	1608	13	this	this	DT
26209	1608	14	without	without	IN
26209	1608	15	crowding	crowding	NN
26209	1608	16	and	and	CC
26209	1608	17	cook	cook	NN
26209	1608	18	until	until	IN
26209	1608	19	they	-PRON-	PRP
26209	1608	20	float	float	VBP
26209	1608	21	--	--	:
26209	1608	22	about	about	RB
26209	1608	23	five	five	CD
26209	1608	24	minutes	minute	NNS
26209	1608	25	--	--	:
26209	1608	26	take	take	VB
26209	1608	27	them	-PRON-	PRP
26209	1608	28	out	out	RP
26209	1608	29	with	with	IN
26209	1608	30	a	a	DT
26209	1608	31	skimmer	skimmer	NN
26209	1608	32	.	.	.
26209	1609	1	Roll	Roll	NNP
26209	1609	2	in	in	IN
26209	1609	3	dried	dry	VBN
26209	1609	4	bread	bread	NN
26209	1609	5	crumbs	crumb	NNS
26209	1609	6	,	,	,
26209	1609	7	fry	fry	NNP
26209	1609	8	brown	brown	NNP
26209	1609	9	on	on	IN
26209	1609	10	both	both	DT
26209	1609	11	sides	side	NNS
26209	1609	12	in	in	IN
26209	1609	13	butter	butter	NN
26209	1609	14	,	,	,
26209	1609	15	and	and	CC
26209	1609	16	serve	serve	VB
26209	1609	17	hot	hot	JJ
26209	1609	18	with	with	IN
26209	1609	19	cream	cream	NN
26209	1609	20	and	and	CC
26209	1609	21	sugar	sugar	NN
26209	1609	22	.	.	.
26209	1610	1	STEAMED	STEAMED	NNP
26209	1610	2	PUDDING	PUDDING	NNP
26209	1610	3	.	.	.
26209	1611	1	One	one	CD
26209	1611	2	cup	cup	NN
26209	1611	3	of	of	IN
26209	1611	4	raisins	raisin	NNS
26209	1611	5	stoned	stone	VBN
26209	1611	6	and	and	CC
26209	1611	7	chopped	chop	VBN
26209	1611	8	,	,	,
26209	1611	9	one	one	CD
26209	1611	10	cup	cup	NN
26209	1611	11	of	of	IN
26209	1611	12	butter	butter	NN
26209	1611	13	chopped	chop	VBN
26209	1611	14	,	,	,
26209	1611	15	two	two	CD
26209	1611	16	cups	cup	NNS
26209	1611	17	and	and	CC
26209	1611	18	a	a	DT
26209	1611	19	half	half	NN
26209	1611	20	of	of	IN
26209	1611	21	flour	flour	NN
26209	1611	22	,	,	,
26209	1611	23	one	one	CD
26209	1611	24	cup	cup	NN
26209	1611	25	of	of	IN
26209	1611	26	Porto	Porto	NNP
26209	1611	27	Rico	Rico	NNP
26209	1611	28	molasses	molasse	NNS
26209	1611	29	,	,	,
26209	1611	30	one	one	CD
26209	1611	31	cup	cup	NN
26209	1611	32	of	of	IN
26209	1611	33	sweet	sweet	JJ
26209	1611	34	milk	milk	NN
26209	1611	35	,	,	,
26209	1611	36	a	a	DT
26209	1611	37	scant	scant	JJ
26209	1611	38	teaspoonful	teaspoonful	NN
26209	1611	39	of	of	IN
26209	1611	40	soda	soda	NN
26209	1611	41	,	,	,
26209	1611	42	a	a	DT
26209	1611	43	teaspoonful	teaspoonful	NN
26209	1611	44	of	of	IN
26209	1611	45	cinnamon	cinnamon	NN
26209	1611	46	,	,	,
26209	1611	47	and	and	CC
26209	1611	48	a	a	DT
26209	1611	49	little	little	JJ
26209	1611	50	nutmeg	nutmeg	NN
26209	1611	51	.	.	.
26209	1612	1	Steam	steam	NN
26209	1612	2	in	in	IN
26209	1612	3	a	a	DT
26209	1612	4	mould	mould	NN
26209	1612	5	two	two	CD
26209	1612	6	hours	hour	NNS
26209	1612	7	.	.	.
26209	1613	1	Serve	serve	VB
26209	1613	2	hot	hot	JJ
26209	1613	3	with	with	IN
26209	1613	4	a	a	DT
26209	1613	5	sauce	sauce	NN
26209	1613	6	.	.	.
26209	1614	1	SPONGE	SPONGE	VBZ
26209	1614	2	CAKE	CAKE	NNS
26209	1614	3	MERINGUE	MERINGUE	NNS
26209	1614	4	.	.	.
26209	1615	1	Butter	butter	NN
26209	1615	2	well	well	RB
26209	1615	3	a	a	DT
26209	1615	4	pudding	pudding	JJ
26209	1615	5	dish	dish	NN
26209	1615	6	,	,	,
26209	1615	7	cover	cover	VB
26209	1615	8	the	the	DT
26209	1615	9	bottom	bottom	NN
26209	1615	10	with	with	IN
26209	1615	11	slices	slice	NNS
26209	1615	12	of	of	IN
26209	1615	13	stale	stale	JJ
26209	1615	14	sponge	sponge	JJ
26209	1615	15	cake	cake	NN
26209	1615	16	about	about	IN
26209	1615	17	an	an	DT
26209	1615	18	inch	inch	NN
26209	1615	19	thick	thick	JJ
26209	1615	20	,	,	,
26209	1615	21	fit	fit	JJ
26209	1615	22	closely	closely	RB
26209	1615	23	together	together	RB
26209	1615	24	.	.	.
26209	1616	1	Beat	beat	VB
26209	1616	2	the	the	DT
26209	1616	3	yolks	yolk	NNS
26209	1616	4	of	of	IN
26209	1616	5	three	three	CD
26209	1616	6	eggs	egg	NNS
26209	1616	7	with	with	IN
26209	1616	8	three	three	CD
26209	1616	9	teaspoonfuls	teaspoonful	NNS
26209	1616	10	of	of	IN
26209	1616	11	granulated	granulate	VBN
26209	1616	12	sugar	sugar	NN
26209	1616	13	,	,	,
26209	1616	14	add	add	VB
26209	1616	15	the	the	DT
26209	1616	16	grated	grate	VBN
26209	1616	17	rind	rind	NN
26209	1616	18	of	of	IN
26209	1616	19	half	half	NN
26209	1616	20	and	and	CC
26209	1616	21	the	the	DT
26209	1616	22	juice	juice	NN
26209	1616	23	of	of	IN
26209	1616	24	one	one	CD
26209	1616	25	orange	orange	NN
26209	1616	26	,	,	,
26209	1616	27	the	the	DT
26209	1616	28	juice	juice	NN
26209	1616	29	of	of	IN
26209	1616	30	half	half	PDT
26209	1616	31	a	a	DT
26209	1616	32	small	small	JJ
26209	1616	33	lemon	lemon	NN
26209	1616	34	,	,	,
26209	1616	35	two	two	CD
26209	1616	36	tablespoonfuls	tablespoonful	NNS
26209	1616	37	of	of	IN
26209	1616	38	melted	melted	JJ
26209	1616	39	butter	butter	NN
26209	1616	40	and	and	CC
26209	1616	41	stir	stir	VB
26209	1616	42	in	in	IN
26209	1616	43	soda	soda	NN
26209	1616	44	as	as	RB
26209	1616	45	large	large	JJ
26209	1616	46	as	as	IN
26209	1616	47	a	a	DT
26209	1616	48	pea	pea	NN
26209	1616	49	into	into	IN
26209	1616	50	a	a	DT
26209	1616	51	cup	cup	NN
26209	1616	52	and	and	CC
26209	1616	53	a	a	DT
26209	1616	54	half	half	NN
26209	1616	55	of	of	IN
26209	1616	56	milk	milk	NN
26209	1616	57	,	,	,
26209	1616	58	add	add	VB
26209	1616	59	this	this	DT
26209	1616	60	to	to	IN
26209	1616	61	the	the	DT
26209	1616	62	orange	orange	NN
26209	1616	63	and	and	CC
26209	1616	64	egg	egg	NN
26209	1616	65	and	and	CC
26209	1616	66	stir	stir	VB
26209	1616	67	well	well	RB
26209	1616	68	together	together	RB
26209	1616	69	.	.	.
26209	1617	1	Pour	pour	VB
26209	1617	2	three	three	CD
26209	1617	3	-	-	HYPH
26209	1617	4	quarters	quarter	NNS
26209	1617	5	of	of	IN
26209	1617	6	this	this	DT
26209	1617	7	mixture	mixture	NN
26209	1617	8	over	over	IN
26209	1617	9	the	the	DT
26209	1617	10	cake	cake	NN
26209	1617	11	,	,	,
26209	1617	12	set	set	VBD
26209	1617	13	the	the	DT
26209	1617	14	dish	dish	NN
26209	1617	15	in	in	IN
26209	1617	16	a	a	DT
26209	1617	17	pan	pan	NN
26209	1617	18	of	of	IN
26209	1617	19	boiling	boil	VBG
26209	1617	20	water	water	NN
26209	1617	21	in	in	IN
26209	1617	22	the	the	DT
26209	1617	23	oven	oven	NN
26209	1617	24	,	,	,
26209	1617	25	and	and	CC
26209	1617	26	when	when	WRB
26209	1617	27	the	the	DT
26209	1617	28	cake	cake	NN
26209	1617	29	has	have	VBZ
26209	1617	30	absorbed	absorb	VBN
26209	1617	31	the	the	DT
26209	1617	32	custard	custard	NN
26209	1617	33	and	and	CC
26209	1617	34	no	no	RB
26209	1617	35	longer	long	RBR
26209	1617	36	floats	float	NNS
26209	1617	37	,	,	,
26209	1617	38	add	add	VB
26209	1617	39	the	the	DT
26209	1617	40	remainder	remainder	NN
26209	1617	41	of	of	IN
26209	1617	42	the	the	DT
26209	1617	43	custard	custard	NN
26209	1617	44	.	.	.
26209	1618	1	While	while	IN
26209	1618	2	the	the	DT
26209	1618	3	pudding	pudding	NN
26209	1618	4	is	be	VBZ
26209	1618	5	baking	bake	VBG
26209	1618	6	make	make	VB
26209	1618	7	a	a	DT
26209	1618	8	meringue	meringue	NN
26209	1618	9	of	of	IN
26209	1618	10	three	three	CD
26209	1618	11	whites	white	NNS
26209	1618	12	of	of	IN
26209	1618	13	eggs	egg	NNS
26209	1618	14	beaten	beat	VBN
26209	1618	15	to	to	IN
26209	1618	16	a	a	DT
26209	1618	17	stiff	stiff	JJ
26209	1618	18	froth	froth	NN
26209	1618	19	and	and	CC
26209	1618	20	three	three	CD
26209	1618	21	-	-	HYPH
26209	1618	22	quarters	quarter	NNS
26209	1618	23	of	of	IN
26209	1618	24	a	a	DT
26209	1618	25	cup	cup	NN
26209	1618	26	of	of	IN
26209	1618	27	granulated	granulate	VBN
26209	1618	28	sugar	sugar	NN
26209	1618	29	,	,	,
26209	1618	30	flavor	flavor	NN
26209	1618	31	with	with	IN
26209	1618	32	the	the	DT
26209	1618	33	grated	grate	VBN
26209	1618	34	rind	rind	NN
26209	1618	35	of	of	IN
26209	1618	36	half	half	PDT
26209	1618	37	an	an	DT
26209	1618	38	orange	orange	NN
26209	1618	39	and	and	CC
26209	1618	40	a	a	DT
26209	1618	41	few	few	JJ
26209	1618	42	drops	drop	NNS
26209	1618	43	of	of	IN
26209	1618	44	orange	orange	JJ
26209	1618	45	extract	extract	NNP
26209	1618	46	.	.	.
26209	1619	1	Spread	spread	VB
26209	1619	2	quickly	quickly	RB
26209	1619	3	over	over	IN
26209	1619	4	the	the	DT
26209	1619	5	pudding	pudding	NN
26209	1619	6	and	and	CC
26209	1619	7	bake	bake	VB
26209	1619	8	fifteen	fifteen	CD
26209	1619	9	minutes	minute	NNS
26209	1619	10	.	.	.
26209	1620	1	PUDDING	pudding	NN
26209	1620	2	OF	of	IN
26209	1620	3	STALE	STALE	NNP
26209	1620	4	CAKE	CAKE	NNS
26209	1620	5	.	.	.
26209	1621	1	Almost	almost	RB
26209	1621	2	any	any	DT
26209	1621	3	kind	kind	NN
26209	1621	4	of	of	IN
26209	1621	5	stale	stale	JJ
26209	1621	6	cake	cake	NN
26209	1621	7	will	will	MD
26209	1621	8	do	do	VB
26209	1621	9	for	for	IN
26209	1621	10	this	this	DT
26209	1621	11	pudding	pudding	NN
26209	1621	12	.	.	.
26209	1622	1	To	to	IN
26209	1622	2	three	three	CD
26209	1622	3	cups	cup	NNS
26209	1622	4	of	of	IN
26209	1622	5	the	the	DT
26209	1622	6	cake	cake	NN
26209	1622	7	crumbs	crumb	NNS
26209	1622	8	allow	allow	VBP
26209	1622	9	a	a	DT
26209	1622	10	cup	cup	NN
26209	1622	11	and	and	CC
26209	1622	12	a	a	DT
26209	1622	13	half	half	NN
26209	1622	14	of	of	IN
26209	1622	15	milk	milk	NN
26209	1622	16	,	,	,
26209	1622	17	three	three	CD
26209	1622	18	tablespoonfuls	tablespoonful	NNS
26209	1622	19	of	of	IN
26209	1622	20	melted	melted	JJ
26209	1622	21	butter	butter	NN
26209	1622	22	and	and	CC
26209	1622	23	two	two	CD
26209	1622	24	eggs	egg	NNS
26209	1622	25	beaten	beat	VBN
26209	1622	26	light	light	NN
26209	1622	27	.	.	.
26209	1623	1	Pour	pour	VB
26209	1623	2	the	the	DT
26209	1623	3	milk	milk	NN
26209	1623	4	over	over	IN
26209	1623	5	the	the	DT
26209	1623	6	crumbs	crumb	NNS
26209	1623	7	and	and	CC
26209	1623	8	let	let	VB
26209	1623	9	them	-PRON-	PRP
26209	1623	10	soak	soak	VB
26209	1623	11	until	until	IN
26209	1623	12	soft	soft	JJ
26209	1623	13	,	,	,
26209	1623	14	then	then	RB
26209	1623	15	stir	stir	VB
26209	1623	16	in	in	IN
26209	1623	17	the	the	DT
26209	1623	18	melted	melted	JJ
26209	1623	19	butter	butter	NN
26209	1623	20	and	and	CC
26209	1623	21	the	the	DT
26209	1623	22	eggs	egg	NNS
26209	1623	23	,	,	,
26209	1623	24	beat	beat	VBD
26209	1623	25	well	well	RB
26209	1623	26	and	and	CC
26209	1623	27	pour	pour	VB
26209	1623	28	into	into	IN
26209	1623	29	a	a	DT
26209	1623	30	mould	mould	NN
26209	1623	31	that	that	WDT
26209	1623	32	has	have	VBZ
26209	1623	33	been	be	VBN
26209	1623	34	well	well	RB
26209	1623	35	buttered	butter	VBN
26209	1623	36	and	and	CC
26209	1623	37	sprinkled	sprinkle	VBN
26209	1623	38	with	with	IN
26209	1623	39	fine	fine	JJ
26209	1623	40	bread	bread	NN
26209	1623	41	crumbs	crumb	NNS
26209	1623	42	.	.	.
26209	1624	1	Set	Set	VBN
26209	1624	2	the	the	DT
26209	1624	3	mould	mould	NN
26209	1624	4	in	in	IN
26209	1624	5	a	a	DT
26209	1624	6	pan	pan	NN
26209	1624	7	of	of	IN
26209	1624	8	hot	hot	JJ
26209	1624	9	water	water	NN
26209	1624	10	in	in	IN
26209	1624	11	the	the	DT
26209	1624	12	oven	oven	NN
26209	1624	13	,	,	,
26209	1624	14	cover	cover	VB
26209	1624	15	to	to	TO
26209	1624	16	prevent	prevent	VB
26209	1624	17	browning	browning	NN
26209	1624	18	and	and	CC
26209	1624	19	bake	bake	VB
26209	1624	20	three	three	CD
26209	1624	21	-	-	HYPH
26209	1624	22	quarters	quarter	NNS
26209	1624	23	of	of	IN
26209	1624	24	an	an	DT
26209	1624	25	hour	hour	NN
26209	1624	26	.	.	.
26209	1625	1	Serve	serve	VB
26209	1625	2	hot	hot	JJ
26209	1625	3	with	with	IN
26209	1625	4	fruit	fruit	NN
26209	1625	5	or	or	CC
26209	1625	6	wine	wine	NN
26209	1625	7	sauce	sauce	NN
26209	1625	8	.	.	.
26209	1626	1	BAKED	BAKED	NNP
26209	1626	2	TAPIOCA	TAPIOCA	NNP
26209	1626	3	PUDDING	pudding	NN
26209	1626	4	.	.	.
26209	1627	1	Soak	soak	VB
26209	1627	2	a	a	DT
26209	1627	3	cup	cup	NN
26209	1627	4	and	and	CC
26209	1627	5	a	a	DT
26209	1627	6	half	half	NN
26209	1627	7	of	of	IN
26209	1627	8	pearl	pearl	NN
26209	1627	9	tapioca	tapioca	VBG
26209	1627	10	two	two	CD
26209	1627	11	hours	hour	NNS
26209	1627	12	in	in	IN
26209	1627	13	a	a	DT
26209	1627	14	quart	quart	NN
26209	1627	15	of	of	IN
26209	1627	16	rich	rich	JJ
26209	1627	17	milk	milk	NN
26209	1627	18	,	,	,
26209	1627	19	put	put	VB
26209	1627	20	it	-PRON-	PRP
26209	1627	21	in	in	IN
26209	1627	22	a	a	DT
26209	1627	23	double	double	JJ
26209	1627	24	boiler	boiler	NN
26209	1627	25	and	and	CC
26209	1627	26	cook	cook	NN
26209	1627	27	until	until	IN
26209	1627	28	the	the	DT
26209	1627	29	tapioca	tapioca	NN
26209	1627	30	looks	look	VBZ
26209	1627	31	clear	clear	JJ
26209	1627	32	,	,	,
26209	1627	33	remove	remove	VB
26209	1627	34	from	from	IN
26209	1627	35	the	the	DT
26209	1627	36	fire	fire	NN
26209	1627	37	,	,	,
26209	1627	38	stir	stir	VB
26209	1627	39	into	into	IN
26209	1627	40	it	-PRON-	PRP
26209	1627	41	two	two	CD
26209	1627	42	slightly	slightly	RB
26209	1627	43	heaping	heap	VBG
26209	1627	44	tablespoonfuls	tablespoonful	NNS
26209	1627	45	of	of	IN
26209	1627	46	butter	butter	NN
26209	1627	47	and	and	CC
26209	1627	48	a	a	DT
26209	1627	49	scant	scant	JJ
26209	1627	50	half	half	JJ
26209	1627	51	cup	cup	NN
26209	1627	52	of	of	IN
26209	1627	53	sugar	sugar	NN
26209	1627	54	.	.	.
26209	1628	1	When	when	WRB
26209	1628	2	cold	cold	JJ
26209	1628	3	add	add	VBP
26209	1628	4	four	four	CD
26209	1628	5	eggs	egg	NNS
26209	1628	6	beaten	beat	VBN
26209	1628	7	light	light	NN
26209	1628	8	and	and	CC
26209	1628	9	flavor	flavor	NN
26209	1628	10	with	with	IN
26209	1628	11	vanilla	vanilla	NN
26209	1628	12	,	,	,
26209	1628	13	or	or	CC
26209	1628	14	the	the	DT
26209	1628	15	rind	rind	NN
26209	1628	16	of	of	IN
26209	1628	17	a	a	DT
26209	1628	18	lemon	lemon	NN
26209	1628	19	grated	grate	VBN
26209	1628	20	and	and	CC
26209	1628	21	added	add	VBD
26209	1628	22	when	when	WRB
26209	1628	23	the	the	DT
26209	1628	24	tapioca	tapioca	NN
26209	1628	25	is	be	VBZ
26209	1628	26	cooking	cook	VBG
26209	1628	27	.	.	.
26209	1629	1	Butter	butter	NN
26209	1629	2	a	a	DT
26209	1629	3	mould	mould	NN
26209	1629	4	,	,	,
26209	1629	5	sprinkle	sprinkle	VB
26209	1629	6	with	with	IN
26209	1629	7	dried	dry	VBN
26209	1629	8	bread	bread	NN
26209	1629	9	crumbs	crumb	NNS
26209	1629	10	,	,	,
26209	1629	11	turn	turn	VB
26209	1629	12	the	the	DT
26209	1629	13	mixture	mixture	NN
26209	1629	14	into	into	IN
26209	1629	15	it	-PRON-	PRP
26209	1629	16	and	and	CC
26209	1629	17	bake	bake	VB
26209	1629	18	.	.	.
26209	1630	1	Turn	turn	VB
26209	1630	2	out	out	RP
26209	1630	3	on	on	IN
26209	1630	4	a	a	DT
26209	1630	5	platter	platter	NN
26209	1630	6	and	and	CC
26209	1630	7	serve	serve	VB
26209	1630	8	hot	hot	JJ
26209	1630	9	with	with	IN
26209	1630	10	a	a	DT
26209	1630	11	foaming	foam	VBG
26209	1630	12	sauce	sauce	NN
26209	1630	13	.	.	.
26209	1631	1	TAPIOCA	TAPIOCA	NNP
26209	1631	2	CREAM	CREAM	NNP
26209	1631	3	.	.	.
26209	1632	1	A	a	DT
26209	1632	2	quarter	quarter	NN
26209	1632	3	of	of	IN
26209	1632	4	a	a	DT
26209	1632	5	cup	cup	NN
26209	1632	6	of	of	IN
26209	1632	7	pearl	pearl	NNP
26209	1632	8	tapioca	tapioca	NNP
26209	1632	9	,	,	,
26209	1632	10	a	a	DT
26209	1632	11	cup	cup	NN
26209	1632	12	of	of	IN
26209	1632	13	water	water	NN
26209	1632	14	,	,	,
26209	1632	15	a	a	DT
26209	1632	16	pint	pint	NN
26209	1632	17	of	of	IN
26209	1632	18	rich	rich	JJ
26209	1632	19	milk	milk	NN
26209	1632	20	,	,	,
26209	1632	21	three	three	CD
26209	1632	22	even	even	RB
26209	1632	23	tablespoonfuls	tablespoonful	NNS
26209	1632	24	of	of	IN
26209	1632	25	sugar	sugar	NN
26209	1632	26	,	,	,
26209	1632	27	a	a	DT
26209	1632	28	teaspoonful	teaspoonful	NN
26209	1632	29	of	of	IN
26209	1632	30	vanilla	vanilla	NN
26209	1632	31	extract	extract	NN
26209	1632	32	,	,	,
26209	1632	33	two	two	CD
26209	1632	34	eggs	egg	NNS
26209	1632	35	and	and	CC
26209	1632	36	a	a	DT
26209	1632	37	little	little	JJ
26209	1632	38	salt	salt	NN
26209	1632	39	.	.	.
26209	1633	1	Soak	soak	VB
26209	1633	2	the	the	DT
26209	1633	3	tapioca	tapioca	NN
26209	1633	4	in	in	IN
26209	1633	5	the	the	DT
26209	1633	6	water	water	NN
26209	1633	7	two	two	CD
26209	1633	8	hours	hour	NNS
26209	1633	9	,	,	,
26209	1633	10	then	then	RB
26209	1633	11	turn	turn	VB
26209	1633	12	it	-PRON-	PRP
26209	1633	13	into	into	IN
26209	1633	14	a	a	DT
26209	1633	15	double	double	JJ
26209	1633	16	boiler	boiler	NN
26209	1633	17	with	with	IN
26209	1633	18	the	the	DT
26209	1633	19	milk	milk	NN
26209	1633	20	;	;	:
26209	1633	21	when	when	WRB
26209	1633	22	it	-PRON-	PRP
26209	1633	23	boils	boil	VBZ
26209	1633	24	,	,	,
26209	1633	25	beat	beat	VBD
26209	1633	26	the	the	DT
26209	1633	27	yolks	yolk	NNS
26209	1633	28	of	of	IN
26209	1633	29	eggs	egg	NNS
26209	1633	30	to	to	IN
26209	1633	31	a	a	DT
26209	1633	32	cream	cream	NN
26209	1633	33	and	and	CC
26209	1633	34	the	the	DT
26209	1633	35	whites	white	NNS
26209	1633	36	to	to	IN
26209	1633	37	a	a	DT
26209	1633	38	stiff	stiff	JJ
26209	1633	39	froth	froth	NN
26209	1633	40	,	,	,
26209	1633	41	mix	mix	VB
26209	1633	42	a	a	DT
26209	1633	43	little	little	JJ
26209	1633	44	of	of	IN
26209	1633	45	the	the	DT
26209	1633	46	milk	milk	NN
26209	1633	47	with	with	IN
26209	1633	48	the	the	DT
26209	1633	49	egg	egg	NN
26209	1633	50	,	,	,
26209	1633	51	then	then	RB
26209	1633	52	pour	pour	VB
26209	1633	53	it	-PRON-	PRP
26209	1633	54	into	into	IN
26209	1633	55	the	the	DT
26209	1633	56	boiler	boiler	NN
26209	1633	57	and	and	CC
26209	1633	58	stir	stir	VB
26209	1633	59	a	a	DT
26209	1633	60	moment	moment	NN
26209	1633	61	until	until	IN
26209	1633	62	thick	thick	JJ
26209	1633	63	,	,	,
26209	1633	64	remove	remove	VBP
26209	1633	65	from	from	IN
26209	1633	66	the	the	DT
26209	1633	67	fire	fire	NN
26209	1633	68	,	,	,
26209	1633	69	add	add	VB
26209	1633	70	the	the	DT
26209	1633	71	vanilla	vanilla	NN
26209	1633	72	extract	extract	NN
26209	1633	73	and	and	CC
26209	1633	74	stir	stir	VB
26209	1633	75	in	in	IN
26209	1633	76	lightly	lightly	RB
26209	1633	77	the	the	DT
26209	1633	78	beaten	beat	VBN
26209	1633	79	whites	white	NNS
26209	1633	80	of	of	IN
26209	1633	81	eggs	egg	NNS
26209	1633	82	.	.	.
26209	1634	1	The	the	DT
26209	1634	2	froth	froth	NN
26209	1634	3	should	should	MD
26209	1634	4	show	show	VB
26209	1634	5	through	through	IN
26209	1634	6	the	the	DT
26209	1634	7	custard	custard	NN
26209	1634	8	.	.	.
26209	1635	1	Serve	serve	VB
26209	1635	2	very	very	RB
26209	1635	3	cold	cold	JJ
26209	1635	4	in	in	IN
26209	1635	5	a	a	DT
26209	1635	6	glass	glass	NN
26209	1635	7	bowl	bowl	NN
26209	1635	8	.	.	.
26209	1636	1	STEAMED	STEAMED	NNP
26209	1636	2	RICE	RICE	NNP
26209	1636	3	.	.	.
26209	1637	1	Half	half	PDT
26209	1637	2	a	a	DT
26209	1637	3	cup	cup	NN
26209	1637	4	of	of	IN
26209	1637	5	rice	rice	NN
26209	1637	6	,	,	,
26209	1637	7	half	half	PDT
26209	1637	8	a	a	DT
26209	1637	9	teaspoonful	teaspoonful	NN
26209	1637	10	of	of	IN
26209	1637	11	salt	salt	NN
26209	1637	12	and	and	CC
26209	1637	13	one	one	CD
26209	1637	14	and	and	CC
26209	1637	15	one	one	CD
26209	1637	16	-	-	HYPH
26209	1637	17	third	third	NN
26209	1637	18	cups	cup	NNS
26209	1637	19	of	of	IN
26209	1637	20	boiling	boiling	NN
26209	1637	21	water	water	NN
26209	1637	22	.	.	.
26209	1638	1	Put	put	VB
26209	1638	2	in	in	IN
26209	1638	3	small	small	JJ
26209	1638	4	cups	cup	NNS
26209	1638	5	in	in	IN
26209	1638	6	a	a	DT
26209	1638	7	steamer	steamer	NN
26209	1638	8	,	,	,
26209	1638	9	cover	cover	VB
26209	1638	10	closely	closely	RB
26209	1638	11	and	and	CC
26209	1638	12	steam	steam	VB
26209	1638	13	three	three	CD
26209	1638	14	-	-	HYPH
26209	1638	15	quarters	quarter	NNS
26209	1638	16	of	of	IN
26209	1638	17	an	an	DT
26209	1638	18	hour	hour	NN
26209	1638	19	.	.	.
26209	1639	1	Serve	serve	VB
26209	1639	2	with	with	IN
26209	1639	3	stewed	stew	VBN
26209	1639	4	fruit	fruit	NN
26209	1639	5	and	and	CC
26209	1639	6	cream	cream	NN
26209	1639	7	or	or	CC
26209	1639	8	sugar	sugar	NN
26209	1639	9	and	and	CC
26209	1639	10	cream	cream	NN
26209	1639	11	.	.	.
26209	1640	1	RICE	RICE	NNP
26209	1640	2	CAKE	CAKE	NNP
26209	1640	3	.	.	.
26209	1641	1	Four	four	CD
26209	1641	2	ounces	ounce	NNS
26209	1641	3	of	of	IN
26209	1641	4	rice	rice	NN
26209	1641	5	,	,	,
26209	1641	6	a	a	DT
26209	1641	7	pint	pint	NN
26209	1641	8	and	and	CC
26209	1641	9	a	a	DT
26209	1641	10	half	half	NN
26209	1641	11	of	of	IN
26209	1641	12	milk	milk	NN
26209	1641	13	,	,	,
26209	1641	14	six	six	CD
26209	1641	15	eggs	egg	NNS
26209	1641	16	,	,	,
26209	1641	17	two	two	CD
26209	1641	18	ounces	ounce	NNS
26209	1641	19	and	and	CC
26209	1641	20	a	a	DT
26209	1641	21	half	half	NN
26209	1641	22	of	of	IN
26209	1641	23	sugar	sugar	NN
26209	1641	24	,	,	,
26209	1641	25	half	half	PDT
26209	1641	26	a	a	DT
26209	1641	27	cup	cup	NN
26209	1641	28	of	of	IN
26209	1641	29	almonds	almond	NNS
26209	1641	30	blanched	blanch	VBN
26209	1641	31	and	and	CC
26209	1641	32	chopped	chop	VBN
26209	1641	33	,	,	,
26209	1641	34	two	two	CD
26209	1641	35	ounces	ounce	NNS
26209	1641	36	of	of	IN
26209	1641	37	stoned	stone	VBN
26209	1641	38	raisins	raisin	NNS
26209	1641	39	,	,	,
26209	1641	40	a	a	DT
26209	1641	41	little	little	JJ
26209	1641	42	citron	citron	NN
26209	1641	43	,	,	,
26209	1641	44	three	three	CD
26209	1641	45	heaping	heaping	NN
26209	1641	46	tablespoonfuls	tablespoonful	NNS
26209	1641	47	of	of	IN
26209	1641	48	dried	dry	VBN
26209	1641	49	bread	bread	NN
26209	1641	50	crumbs	crumb	NNS
26209	1641	51	,	,	,
26209	1641	52	and	and	CC
26209	1641	53	four	four	CD
26209	1641	54	ounces	ounce	NNS
26209	1641	55	of	of	IN
26209	1641	56	butter	butter	NN
26209	1641	57	.	.	.
26209	1642	1	Wash	wash	VB
26209	1642	2	the	the	DT
26209	1642	3	rice	rice	NN
26209	1642	4	and	and	CC
26209	1642	5	scald	scald	NN
26209	1642	6	with	with	IN
26209	1642	7	boiling	boiling	NN
26209	1642	8	water	water	NN
26209	1642	9	,	,	,
26209	1642	10	drain	drain	VB
26209	1642	11	and	and	CC
26209	1642	12	put	put	VB
26209	1642	13	it	-PRON-	PRP
26209	1642	14	into	into	IN
26209	1642	15	the	the	DT
26209	1642	16	milk	milk	NN
26209	1642	17	,	,	,
26209	1642	18	which	which	WDT
26209	1642	19	must	must	MD
26209	1642	20	be	be	VB
26209	1642	21	boiling	boil	VBG
26209	1642	22	on	on	IN
26209	1642	23	the	the	DT
26209	1642	24	stove	stove	NN
26209	1642	25	,	,	,
26209	1642	26	cook	cook	VB
26209	1642	27	until	until	IN
26209	1642	28	it	-PRON-	PRP
26209	1642	29	is	be	VBZ
26209	1642	30	stiff	stiff	JJ
26209	1642	31	like	like	IN
26209	1642	32	mush	mush	NN
26209	1642	33	;	;	:
26209	1642	34	remove	remove	VB
26209	1642	35	from	from	IN
26209	1642	36	the	the	DT
26209	1642	37	fire	fire	NN
26209	1642	38	and	and	CC
26209	1642	39	stir	stir	VB
26209	1642	40	into	into	IN
26209	1642	41	it	-PRON-	PRP
26209	1642	42	the	the	DT
26209	1642	43	butter	butter	NN
26209	1642	44	.	.	.
26209	1643	1	When	when	WRB
26209	1643	2	it	-PRON-	PRP
26209	1643	3	is	be	VBZ
26209	1643	4	cool	cool	JJ
26209	1643	5	,	,	,
26209	1643	6	add	add	VB
26209	1643	7	the	the	DT
26209	1643	8	eggs	egg	NNS
26209	1643	9	,	,	,
26209	1643	10	one	one	CD
26209	1643	11	at	at	IN
26209	1643	12	a	a	DT
26209	1643	13	time	time	NN
26209	1643	14	,	,	,
26209	1643	15	the	the	DT
26209	1643	16	sugar	sugar	NN
26209	1643	17	,	,	,
26209	1643	18	the	the	DT
26209	1643	19	almonds	almond	NNS
26209	1643	20	chopped	chop	VBD
26209	1643	21	fine	fine	RB
26209	1643	22	,	,	,
26209	1643	23	the	the	DT
26209	1643	24	raisins	raisin	NNS
26209	1643	25	,	,	,
26209	1643	26	a	a	DT
26209	1643	27	little	little	JJ
26209	1643	28	citron	citron	NN
26209	1643	29	finely	finely	RB
26209	1643	30	cut	cut	VBN
26209	1643	31	,	,	,
26209	1643	32	and	and	CC
26209	1643	33	the	the	DT
26209	1643	34	bread	bread	NN
26209	1643	35	crumbs	crumb	NNS
26209	1643	36	dried	dry	VBN
26209	1643	37	and	and	CC
26209	1643	38	rolled	roll	VBD
26209	1643	39	fine	fine	RB
26209	1643	40	.	.	.
26209	1644	1	Butter	butter	NN
26209	1644	2	a	a	DT
26209	1644	3	mould	mould	NN
26209	1644	4	,	,	,
26209	1644	5	turn	turn	VB
26209	1644	6	the	the	DT
26209	1644	7	cake	cake	NN
26209	1644	8	into	into	IN
26209	1644	9	it	-PRON-	PRP
26209	1644	10	and	and	CC
26209	1644	11	bake	bake	VB
26209	1644	12	one	one	CD
26209	1644	13	hour	hour	NN
26209	1644	14	in	in	IN
26209	1644	15	a	a	DT
26209	1644	16	moderate	moderate	JJ
26209	1644	17	oven	oven	NN
26209	1644	18	.	.	.
26209	1645	1	Serve	serve	VB
26209	1645	2	cold	cold	NN
26209	1645	3	.	.	.
26209	1646	1	BROWN	BROWN	NNP
26209	1646	2	BREAD	BREAD	NNP
26209	1646	3	PUDDING	pudding	NN
26209	1646	4	.	.	.
26209	1647	1	Put	put	VB
26209	1647	2	in	in	RP
26209	1647	3	a	a	DT
26209	1647	4	bowl	bowl	NN
26209	1647	5	the	the	DT
26209	1647	6	yolks	yolk	NNS
26209	1647	7	of	of	IN
26209	1647	8	four	four	CD
26209	1647	9	eggs	egg	NNS
26209	1647	10	and	and	CC
26209	1647	11	three	three	CD
26209	1647	12	whole	whole	JJ
26209	1647	13	eggs	egg	NNS
26209	1647	14	and	and	CC
26209	1647	15	six	six	CD
26209	1647	16	and	and	CC
26209	1647	17	a	a	DT
26209	1647	18	half	half	NN
26209	1647	19	ounces	ounce	NNS
26209	1647	20	of	of	IN
26209	1647	21	sugar	sugar	NN
26209	1647	22	;	;	:
26209	1647	23	beat	beat	VBN
26209	1647	24	together	together	RB
26209	1647	25	for	for	IN
26209	1647	26	fifteen	fifteen	CD
26209	1647	27	minutes	minute	NNS
26209	1647	28	,	,	,
26209	1647	29	then	then	RB
26209	1647	30	add	add	VB
26209	1647	31	six	six	CD
26209	1647	32	and	and	CC
26209	1647	33	a	a	DT
26209	1647	34	half	half	NN
26209	1647	35	ounces	ounce	NNS
26209	1647	36	of	of	IN
26209	1647	37	almonds	almond	NNS
26209	1647	38	blanched	blanch	VBN
26209	1647	39	and	and	CC
26209	1647	40	chopped	chop	VBN
26209	1647	41	fine	fine	JJ
26209	1647	42	,	,	,
26209	1647	43	a	a	DT
26209	1647	44	dash	dash	NN
26209	1647	45	of	of	IN
26209	1647	46	cinnamon	cinnamon	NN
26209	1647	47	,	,	,
26209	1647	48	a	a	DT
26209	1647	49	tablespoonful	tablespoonful	NN
26209	1647	50	of	of	IN
26209	1647	51	chocolate	chocolate	NN
26209	1647	52	and	and	CC
26209	1647	53	four	four	CD
26209	1647	54	even	even	JJ
26209	1647	55	tablespoonfuls	tablespoonful	NNS
26209	1647	56	of	of	IN
26209	1647	57	citron	citron	NN
26209	1647	58	cut	cut	VBD
26209	1647	59	very	very	RB
26209	1647	60	fine	fine	RB
26209	1647	61	;	;	:
26209	1647	62	then	then	RB
26209	1647	63	add	add	VB
26209	1647	64	eight	eight	CD
26209	1647	65	ounces	ounce	NNS
26209	1647	66	and	and	CC
26209	1647	67	a	a	DT
26209	1647	68	half	half	NN
26209	1647	69	of	of	IN
26209	1647	70	brown	brown	JJ
26209	1647	71	bread	bread	NN
26209	1647	72	grated	grate	VBD
26209	1647	73	and	and	CC
26209	1647	74	soaked	soak	VBD
26209	1647	75	in	in	IN
26209	1647	76	a	a	DT
26209	1647	77	few	few	JJ
26209	1647	78	spoonfuls	spoonful	NNS
26209	1647	79	of	of	IN
26209	1647	80	claret	claret	NN
26209	1647	81	or	or	CC
26209	1647	82	milk	milk	NN
26209	1647	83	.	.	.
26209	1648	1	Butter	butter	NN
26209	1648	2	a	a	DT
26209	1648	3	mould	mould	NN
26209	1648	4	,	,	,
26209	1648	5	sprinkle	sprinkle	VB
26209	1648	6	with	with	IN
26209	1648	7	bread	bread	NN
26209	1648	8	crumbs	crumb	NNS
26209	1648	9	,	,	,
26209	1648	10	pour	pour	VB
26209	1648	11	the	the	DT
26209	1648	12	pudding	pudding	NN
26209	1648	13	into	into	IN
26209	1648	14	it	-PRON-	PRP
26209	1648	15	and	and	CC
26209	1648	16	set	set	VBD
26209	1648	17	it	-PRON-	PRP
26209	1648	18	in	in	IN
26209	1648	19	a	a	DT
26209	1648	20	pan	pan	NN
26209	1648	21	of	of	IN
26209	1648	22	hot	hot	JJ
26209	1648	23	water	water	NN
26209	1648	24	in	in	IN
26209	1648	25	a	a	DT
26209	1648	26	moderate	moderate	JJ
26209	1648	27	oven	oven	NN
26209	1648	28	.	.	.
26209	1649	1	Bake	bake	VB
26209	1649	2	three	three	CD
26209	1649	3	-	-	HYPH
26209	1649	4	quarters	quarter	NNS
26209	1649	5	of	of	IN
26209	1649	6	an	an	DT
26209	1649	7	hour	hour	NN
26209	1649	8	and	and	CC
26209	1649	9	serve	serve	VB
26209	1649	10	with	with	IN
26209	1649	11	a	a	DT
26209	1649	12	sauce	sauce	NN
26209	1649	13	.	.	.
26209	1650	1	Ices	ice	NNS
26209	1650	2	.	.	.
26209	1651	1	VANILLA	VANILLA	NNP
26209	1651	2	ICE	ICE	NNP
26209	1651	3	CREAM	CREAM	NNP
26209	1651	4	.	.	.
26209	1652	1	A	a	DT
26209	1652	2	quart	quart	NN
26209	1652	3	of	of	IN
26209	1652	4	rich	rich	JJ
26209	1652	5	milk	milk	NN
26209	1652	6	,	,	,
26209	1652	7	three	three	CD
26209	1652	8	-	-	HYPH
26209	1652	9	quarters	quarter	NNS
26209	1652	10	of	of	IN
26209	1652	11	a	a	DT
26209	1652	12	pound	pound	NN
26209	1652	13	of	of	IN
26209	1652	14	sugar	sugar	NN
26209	1652	15	,	,	,
26209	1652	16	eight	eight	CD
26209	1652	17	egg	egg	NN
26209	1652	18	yolks	yolk	NNS
26209	1652	19	and	and	CC
26209	1652	20	a	a	DT
26209	1652	21	small	small	JJ
26209	1652	22	vanilla	vanilla	NN
26209	1652	23	bean	bean	NN
26209	1652	24	.	.	.
26209	1653	1	Put	put	VB
26209	1653	2	the	the	DT
26209	1653	3	milk	milk	NN
26209	1653	4	in	in	IN
26209	1653	5	a	a	DT
26209	1653	6	double	double	JJ
26209	1653	7	boiler	boiler	NN
26209	1653	8	with	with	IN
26209	1653	9	the	the	DT
26209	1653	10	vanilla	vanilla	NN
26209	1653	11	bean	bean	NN
26209	1653	12	split	split	NN
26209	1653	13	into	into	IN
26209	1653	14	halves	half	NNS
26209	1653	15	;	;	,
26209	1653	16	beat	beat	VBD
26209	1653	17	the	the	DT
26209	1653	18	sugar	sugar	NN
26209	1653	19	and	and	CC
26209	1653	20	eggs	egg	NNS
26209	1653	21	to	to	IN
26209	1653	22	a	a	DT
26209	1653	23	cream	cream	NN
26209	1653	24	,	,	,
26209	1653	25	stir	stir	VB
26209	1653	26	into	into	IN
26209	1653	27	the	the	DT
26209	1653	28	hot	hot	JJ
26209	1653	29	milk	milk	NN
26209	1653	30	and	and	CC
26209	1653	31	beat	beat	VBD
26209	1653	32	briskly	briskly	RB
26209	1653	33	until	until	IN
26209	1653	34	thick	thick	JJ
26209	1653	35	,	,	,
26209	1653	36	remove	remove	VBP
26209	1653	37	from	from	IN
26209	1653	38	the	the	DT
26209	1653	39	fire	fire	NN
26209	1653	40	,	,	,
26209	1653	41	strain	strain	NN
26209	1653	42	;	;	:
26209	1653	43	when	when	WRB
26209	1653	44	cold	cold	JJ
26209	1653	45	,	,	,
26209	1653	46	freeze	freeze	NN
26209	1653	47	.	.	.
26209	1654	1	COFFEE	COFFEE	NNP
26209	1654	2	ICE	ice	NN
26209	1654	3	CREAM	cream	NN
26209	1654	4	.	.	.
26209	1655	1	A	a	DT
26209	1655	2	quart	quart	NN
26209	1655	3	of	of	IN
26209	1655	4	rich	rich	JJ
26209	1655	5	milk	milk	NN
26209	1655	6	,	,	,
26209	1655	7	three	three	CD
26209	1655	8	-	-	HYPH
26209	1655	9	quarters	quarter	NNS
26209	1655	10	of	of	IN
26209	1655	11	a	a	DT
26209	1655	12	pound	pound	NN
26209	1655	13	of	of	IN
26209	1655	14	sugar	sugar	NN
26209	1655	15	,	,	,
26209	1655	16	five	five	CD
26209	1655	17	ounces	ounce	NNS
26209	1655	18	of	of	IN
26209	1655	19	coffee	coffee	NN
26209	1655	20	,	,	,
26209	1655	21	eight	eight	CD
26209	1655	22	egg	egg	NN
26209	1655	23	yolks	yolk	NNS
26209	1655	24	.	.	.
26209	1656	1	Grind	grind	VB
26209	1656	2	the	the	DT
26209	1656	3	coffee	coffee	NN
26209	1656	4	and	and	CC
26209	1656	5	stir	stir	VB
26209	1656	6	it	-PRON-	PRP
26209	1656	7	into	into	IN
26209	1656	8	half	half	PDT
26209	1656	9	a	a	DT
26209	1656	10	pint	pint	NN
26209	1656	11	of	of	IN
26209	1656	12	boiling	boil	VBG
26209	1656	13	milk	milk	NN
26209	1656	14	,	,	,
26209	1656	15	set	set	VBD
26209	1656	16	it	-PRON-	PRP
26209	1656	17	one	one	CD
26209	1656	18	side	side	NN
26209	1656	19	;	;	:
26209	1656	20	put	put	VB
26209	1656	21	the	the	DT
26209	1656	22	rest	rest	NN
26209	1656	23	of	of	IN
26209	1656	24	the	the	DT
26209	1656	25	milk	milk	NN
26209	1656	26	in	in	IN
26209	1656	27	a	a	DT
26209	1656	28	double	double	JJ
26209	1656	29	boiler	boiler	NN
26209	1656	30	,	,	,
26209	1656	31	beat	beat	VBD
26209	1656	32	the	the	DT
26209	1656	33	eggs	egg	NNS
26209	1656	34	and	and	CC
26209	1656	35	sugar	sugar	VB
26209	1656	36	together	together	RB
26209	1656	37	until	until	IN
26209	1656	38	light	light	NN
26209	1656	39	,	,	,
26209	1656	40	stir	stir	VB
26209	1656	41	into	into	IN
26209	1656	42	the	the	DT
26209	1656	43	hot	hot	JJ
26209	1656	44	milk	milk	NN
26209	1656	45	,	,	,
26209	1656	46	stir	stir	VB
26209	1656	47	briskly	briskly	RB
26209	1656	48	until	until	IN
26209	1656	49	it	-PRON-	PRP
26209	1656	50	thickens	thicken	VBZ
26209	1656	51	,	,	,
26209	1656	52	add	add	VB
26209	1656	53	the	the	DT
26209	1656	54	milk	milk	NN
26209	1656	55	and	and	CC
26209	1656	56	coffee	coffee	NN
26209	1656	57	,	,	,
26209	1656	58	turn	turn	VB
26209	1656	59	it	-PRON-	PRP
26209	1656	60	into	into	IN
26209	1656	61	a	a	DT
26209	1656	62	bowl	bowl	NN
26209	1656	63	and	and	CC
26209	1656	64	let	let	VB
26209	1656	65	it	-PRON-	PRP
26209	1656	66	stand	stand	VB
26209	1656	67	until	until	IN
26209	1656	68	the	the	DT
26209	1656	69	last	last	JJ
26209	1656	70	moment	moment	NN
26209	1656	71	;	;	:
26209	1656	72	strain	strain	VB
26209	1656	73	and	and	CC
26209	1656	74	freeze	freeze	VB
26209	1656	75	.	.	.
26209	1657	1	STRAWBERRY	STRAWBERRY	NNP
26209	1657	2	ICE	ICE	NNP
26209	1657	3	CREAM	cream	NN
26209	1657	4	.	.	.
26209	1658	1	A	a	DT
26209	1658	2	pint	pint	NN
26209	1658	3	of	of	IN
26209	1658	4	cream	cream	NN
26209	1658	5	,	,	,
26209	1658	6	a	a	DT
26209	1658	7	pint	pint	NN
26209	1658	8	of	of	IN
26209	1658	9	strawberry	strawberry	NNP
26209	1658	10	purée	purée	NNP
26209	1658	11	and	and	CC
26209	1658	12	three	three	CD
26209	1658	13	-	-	HYPH
26209	1658	14	quarters	quarter	NNS
26209	1658	15	of	of	IN
26209	1658	16	a	a	DT
26209	1658	17	pound	pound	NN
26209	1658	18	of	of	IN
26209	1658	19	sugar	sugar	NN
26209	1658	20	.	.	.
26209	1659	1	Mix	mix	VB
26209	1659	2	the	the	DT
26209	1659	3	sugar	sugar	NN
26209	1659	4	and	and	CC
26209	1659	5	strawberry	strawberry	NNP
26209	1659	6	purée	purée	VBD
26209	1659	7	together	together	RB
26209	1659	8	and	and	CC
26209	1659	9	let	let	VB
26209	1659	10	it	-PRON-	PRP
26209	1659	11	stand	stand	VB
26209	1659	12	until	until	IN
26209	1659	13	the	the	DT
26209	1659	14	sugar	sugar	NN
26209	1659	15	is	be	VBZ
26209	1659	16	dissolved	dissolve	VBN
26209	1659	17	,	,	,
26209	1659	18	then	then	RB
26209	1659	19	add	add	VB
26209	1659	20	the	the	DT
26209	1659	21	cream	cream	NN
26209	1659	22	;	;	:
26209	1659	23	pass	pass	VB
26209	1659	24	it	-PRON-	PRP
26209	1659	25	through	through	IN
26209	1659	26	a	a	DT
26209	1659	27	sieve	sieve	NN
26209	1659	28	and	and	CC
26209	1659	29	freeze	freeze	VB
26209	1659	30	.	.	.
26209	1660	1	RASPBERRY	RASPBERRY	NNP
26209	1660	2	ICE	ICE	NNP
26209	1660	3	CREAM	cream	NN
26209	1660	4	.	.	.
26209	1661	1	Follow	follow	VB
26209	1661	2	the	the	DT
26209	1661	3	recipe	recipe	NN
26209	1661	4	for	for	IN
26209	1661	5	strawberry	strawberry	NNP
26209	1661	6	ice	ice	NN
26209	1661	7	cream	cream	NN
26209	1661	8	,	,	,
26209	1661	9	using	use	VBG
26209	1661	10	a	a	DT
26209	1661	11	little	little	RB
26209	1661	12	less	less	JJR
26209	1661	13	sugar	sugar	NN
26209	1661	14	.	.	.
26209	1662	1	All	all	DT
26209	1662	2	kinds	kind	NNS
26209	1662	3	of	of	IN
26209	1662	4	fresh	fresh	JJ
26209	1662	5	fruit	fruit	NN
26209	1662	6	purées	purées	NN
26209	1662	7	may	may	MD
26209	1662	8	be	be	VB
26209	1662	9	used	use	VBN
26209	1662	10	for	for	IN
26209	1662	11	ice	ice	NN
26209	1662	12	creams	cream	NNS
26209	1662	13	.	.	.
26209	1663	1	WALNUT	WALNUT	NNP
26209	1663	2	ICE	ICE	NNP
26209	1663	3	CREAM	cream	NN
26209	1663	4	.	.	.
26209	1664	1	Follow	follow	VB
26209	1664	2	the	the	DT
26209	1664	3	recipe	recipe	NN
26209	1664	4	for	for	IN
26209	1664	5	vanilla	vanilla	NN
26209	1664	6	ice	ice	NN
26209	1664	7	cream	cream	NN
26209	1664	8	,	,	,
26209	1664	9	adding	add	VBG
26209	1664	10	a	a	DT
26209	1664	11	cup	cup	NN
26209	1664	12	of	of	IN
26209	1664	13	English	English	NNP
26209	1664	14	walnuts	walnut	NNS
26209	1664	15	chopped	chop	VBD
26209	1664	16	and	and	CC
26209	1664	17	pounded	pound	VBD
26209	1664	18	fine	fine	RB
26209	1664	19	in	in	IN
26209	1664	20	a	a	DT
26209	1664	21	mortar	mortar	NN
26209	1664	22	,	,	,
26209	1664	23	and	and	CC
26209	1664	24	a	a	DT
26209	1664	25	little	little	JJ
26209	1664	26	salt	salt	NN
26209	1664	27	.	.	.
26209	1665	1	When	when	WRB
26209	1665	2	cold	cold	JJ
26209	1665	3	,	,	,
26209	1665	4	freeze	freeze	NN
26209	1665	5	.	.	.
26209	1666	1	ORANGE	ORANGE	NNP
26209	1666	2	ICE	ICE	NNP
26209	1666	3	.	.	.
26209	1667	1	Boil	boil	VB
26209	1667	2	a	a	DT
26209	1667	3	quart	quart	NN
26209	1667	4	of	of	IN
26209	1667	5	water	water	NN
26209	1667	6	and	and	CC
26209	1667	7	a	a	DT
26209	1667	8	pound	pound	NN
26209	1667	9	of	of	IN
26209	1667	10	sugar	sugar	NN
26209	1667	11	together	together	RB
26209	1667	12	for	for	IN
26209	1667	13	ten	ten	CD
26209	1667	14	minutes	minute	NNS
26209	1667	15	,	,	,
26209	1667	16	skim	skim	NNP
26209	1667	17	and	and	CC
26209	1667	18	strain	strain	VB
26209	1667	19	and	and	CC
26209	1667	20	set	set	VB
26209	1667	21	aside	aside	RB
26209	1667	22	to	to	TO
26209	1667	23	get	get	VB
26209	1667	24	cold	cold	JJ
26209	1667	25	.	.	.
26209	1668	1	Then	then	RB
26209	1668	2	add	add	VB
26209	1668	3	the	the	DT
26209	1668	4	juice	juice	NN
26209	1668	5	of	of	IN
26209	1668	6	twelve	twelve	CD
26209	1668	7	oranges	orange	NNS
26209	1668	8	and	and	CC
26209	1668	9	two	two	CD
26209	1668	10	lemons	lemon	NNS
26209	1668	11	,	,	,
26209	1668	12	put	put	VBN
26209	1668	13	in	in	IN
26209	1668	14	the	the	DT
26209	1668	15	freezer	freezer	NN
26209	1668	16	;	;	:
26209	1668	17	when	when	WRB
26209	1668	18	it	-PRON-	PRP
26209	1668	19	commences	commence	VBZ
26209	1668	20	to	to	TO
26209	1668	21	freeze	freeze	VB
26209	1668	22	stir	stir	NN
26209	1668	23	in	in	IN
26209	1668	24	the	the	DT
26209	1668	25	whites	white	NNS
26209	1668	26	of	of	IN
26209	1668	27	two	two	CD
26209	1668	28	eggs	egg	NNS
26209	1668	29	beaten	beat	VBN
26209	1668	30	to	to	IN
26209	1668	31	a	a	DT
26209	1668	32	stiff	stiff	JJ
26209	1668	33	froth	froth	NN
26209	1668	34	.	.	.
26209	1669	1	STRAWBERRY	STRAWBERRY	NNP
26209	1669	2	ICE	ICE	NNP
26209	1669	3	.	.	.
26209	1670	1	One	one	CD
26209	1670	2	quart	quart	NN
26209	1670	3	of	of	IN
26209	1670	4	berries	berry	NNS
26209	1670	5	,	,	,
26209	1670	6	one	one	CD
26209	1670	7	pound	pound	NN
26209	1670	8	of	of	IN
26209	1670	9	sugar	sugar	NN
26209	1670	10	and	and	CC
26209	1670	11	three	three	CD
26209	1670	12	-	-	HYPH
26209	1670	13	quarters	quarter	NNS
26209	1670	14	of	of	IN
26209	1670	15	a	a	DT
26209	1670	16	pint	pint	NN
26209	1670	17	of	of	IN
26209	1670	18	water	water	NN
26209	1670	19	.	.	.
26209	1671	1	Sprinkle	sprinkle	VB
26209	1671	2	the	the	DT
26209	1671	3	sugar	sugar	NN
26209	1671	4	over	over	IN
26209	1671	5	the	the	DT
26209	1671	6	berries	berry	NNS
26209	1671	7	,	,	,
26209	1671	8	stir	stir	VB
26209	1671	9	well	well	RB
26209	1671	10	and	and	CC
26209	1671	11	mash	mash	NN
26209	1671	12	with	with	IN
26209	1671	13	a	a	DT
26209	1671	14	wooden	wooden	JJ
26209	1671	15	spoon	spoon	NN
26209	1671	16	,	,	,
26209	1671	17	strain	strain	NN
26209	1671	18	and	and	CC
26209	1671	19	press	press	VB
26209	1671	20	through	through	IN
26209	1671	21	a	a	DT
26209	1671	22	sieve	sieve	NN
26209	1671	23	,	,	,
26209	1671	24	pouring	pour	VBG
26209	1671	25	the	the	DT
26209	1671	26	water	water	NN
26209	1671	27	over	over	IN
26209	1671	28	it	-PRON-	PRP
26209	1671	29	gradually	gradually	RB
26209	1671	30	until	until	IN
26209	1671	31	all	all	DT
26209	1671	32	is	be	VBZ
26209	1671	33	used	use	VBN
26209	1671	34	.	.	.
26209	1672	1	Put	put	VB
26209	1672	2	into	into	IN
26209	1672	3	the	the	DT
26209	1672	4	freezer	freezer	NN
26209	1672	5	;	;	:
26209	1672	6	when	when	WRB
26209	1672	7	it	-PRON-	PRP
26209	1672	8	begins	begin	VBZ
26209	1672	9	to	to	TO
26209	1672	10	freeze	freeze	VB
26209	1672	11	the	the	DT
26209	1672	12	whites	white	NNS
26209	1672	13	of	of	IN
26209	1672	14	two	two	CD
26209	1672	15	eggs	egg	NNS
26209	1672	16	beaten	beat	VBN
26209	1672	17	to	to	IN
26209	1672	18	a	a	DT
26209	1672	19	stiff	stiff	JJ
26209	1672	20	froth	froth	NN
26209	1672	21	may	may	MD
26209	1672	22	be	be	VB
26209	1672	23	added	add	VBN
26209	1672	24	.	.	.
26209	1673	1	WHITE	WHITE	NNP
26209	1673	2	CURRANT	CURRANT	NNP
26209	1673	3	ICE	ICE	NNP
26209	1673	4	may	may	MD
26209	1673	5	be	be	VB
26209	1673	6	made	make	VBN
26209	1673	7	the	the	DT
26209	1673	8	same	same	JJ
26209	1673	9	as	as	IN
26209	1673	10	orange	orange	NNP
26209	1673	11	ice	ice	NNP
26209	1673	12	,	,	,
26209	1673	13	using	use	VBG
26209	1673	14	a	a	DT
26209	1673	15	quart	quart	NN
26209	1673	16	and	and	CC
26209	1673	17	a	a	DT
26209	1673	18	pint	pint	NN
26209	1673	19	of	of	IN
26209	1673	20	currants	currant	NNS
26209	1673	21	,	,	,
26209	1673	22	mashed	mash	VBD
26209	1673	23	and	and	CC
26209	1673	24	put	put	VBD
26209	1673	25	through	through	RP
26209	1673	26	a	a	DT
26209	1673	27	sieve	sieve	NN
26209	1673	28	,	,	,
26209	1673	29	and	and	CC
26209	1673	30	a	a	DT
26209	1673	31	quarter	quarter	NN
26209	1673	32	of	of	IN
26209	1673	33	a	a	DT
26209	1673	34	pound	pound	NN
26209	1673	35	more	more	JJR
26209	1673	36	sugar	sugar	NN
26209	1673	37	.	.	.
26209	1674	1	PINEAPPLE	PINEAPPLE	NNP
26209	1674	2	ICE	ICE	NNP
26209	1674	3	.	.	.
26209	1675	1	One	one	CD
26209	1675	2	quart	quart	NN
26209	1675	3	of	of	IN
26209	1675	4	water	water	NN
26209	1675	5	,	,	,
26209	1675	6	a	a	DT
26209	1675	7	pound	pound	NN
26209	1675	8	and	and	CC
26209	1675	9	a	a	DT
26209	1675	10	quarter	quarter	NN
26209	1675	11	of	of	IN
26209	1675	12	sugar	sugar	NN
26209	1675	13	boiled	boil	VBN
26209	1675	14	and	and	CC
26209	1675	15	skimmed	skim	VBD
26209	1675	16	as	as	IN
26209	1675	17	before	before	RB
26209	1675	18	,	,	,
26209	1675	19	and	and	CC
26209	1675	20	the	the	DT
26209	1675	21	juice	juice	NN
26209	1675	22	of	of	IN
26209	1675	23	one	one	CD
26209	1675	24	lemon	lemon	NN
26209	1675	25	and	and	CC
26209	1675	26	a	a	DT
26209	1675	27	large	large	JJ
26209	1675	28	,	,	,
26209	1675	29	perfectly	perfectly	RB
26209	1675	30	ripe	ripe	JJ
26209	1675	31	pineapple	pineapple	NN
26209	1675	32	,	,	,
26209	1675	33	carefully	carefully	RB
26209	1675	34	peeled	peel	VBN
26209	1675	35	and	and	CC
26209	1675	36	shredded	shred	VBN
26209	1675	37	fine	fine	RB
26209	1675	38	with	with	IN
26209	1675	39	a	a	DT
26209	1675	40	silver	silver	JJ
26209	1675	41	fork	fork	NN
26209	1675	42	;	;	:
26209	1675	43	freeze	freeze	NN
26209	1675	44	.	.	.
26209	1676	1	LEMON	LEMON	NNP
26209	1676	2	ICE	ICE	NNP
26209	1676	3	.	.	.
26209	1677	1	One	one	CD
26209	1677	2	quart	quart	NN
26209	1677	3	of	of	IN
26209	1677	4	water	water	NN
26209	1677	5	,	,	,
26209	1677	6	a	a	DT
26209	1677	7	pound	pound	NN
26209	1677	8	and	and	CC
26209	1677	9	a	a	DT
26209	1677	10	quarter	quarter	NN
26209	1677	11	of	of	IN
26209	1677	12	sugar	sugar	NN
26209	1677	13	,	,	,
26209	1677	14	the	the	DT
26209	1677	15	juice	juice	NN
26209	1677	16	of	of	IN
26209	1677	17	six	six	CD
26209	1677	18	large	large	JJ
26209	1677	19	,	,	,
26209	1677	20	fine	fine	JJ
26209	1677	21	lemons	lemon	NNS
26209	1677	22	.	.	.
26209	1678	1	Prepare	prepare	VB
26209	1678	2	as	as	IN
26209	1678	3	before	before	RB
26209	1678	4	,	,	,
26209	1678	5	adding	add	VBG
26209	1678	6	the	the	DT
26209	1678	7	beaten	beat	VBN
26209	1678	8	whites	white	NNS
26209	1678	9	of	of	IN
26209	1678	10	two	two	CD
26209	1678	11	eggs	egg	NNS
26209	1678	12	when	when	WRB
26209	1678	13	it	-PRON-	PRP
26209	1678	14	begins	begin	VBZ
26209	1678	15	to	to	TO
26209	1678	16	freeze	freeze	VB
26209	1678	17	.	.	.
26209	1679	1	RASPBERRY	RASPBERRY	NNP
26209	1679	2	ICE	ICE	NNP
26209	1679	3	.	.	.
26209	1680	1	Follow	follow	VB
26209	1680	2	the	the	DT
26209	1680	3	directions	direction	NNS
26209	1680	4	for	for	IN
26209	1680	5	strawberry	strawberry	NNP
26209	1680	6	ice	ice	NN
26209	1680	7	,	,	,
26209	1680	8	adding	add	VBG
26209	1680	9	the	the	DT
26209	1680	10	juice	juice	NN
26209	1680	11	of	of	IN
26209	1680	12	two	two	CD
26209	1680	13	lemons	lemon	NNS
26209	1680	14	.	.	.
26209	1681	1	Any	any	DT
26209	1681	2	ripe	ripe	JJ
26209	1681	3	fruit	fruit	NN
26209	1681	4	may	may	MD
26209	1681	5	be	be	VB
26209	1681	6	used	use	VBN
26209	1681	7	,	,	,
26209	1681	8	such	such	JJ
26209	1681	9	as	as	IN
26209	1681	10	peaches	peach	NNS
26209	1681	11	,	,	,
26209	1681	12	apricots	apricot	NNS
26209	1681	13	,	,	,
26209	1681	14	plums	plum	NNS
26209	1681	15	and	and	CC
26209	1681	16	red	red	JJ
26209	1681	17	currants	currant	NNS
26209	1681	18	,	,	,
26209	1681	19	sweetening	sweeten	VBG
26209	1681	20	as	as	IN
26209	1681	21	they	-PRON-	PRP
26209	1681	22	require	require	VBP
26209	1681	23	.	.	.
26209	1682	1	FROZEN	FROZEN	NNP
26209	1682	2	PUDDING	pudding	NN
26209	1682	3	.	.	.
26209	1683	1	Prepare	prepare	VB
26209	1683	2	a	a	DT
26209	1683	3	custard	custard	NN
26209	1683	4	with	with	IN
26209	1683	5	a	a	DT
26209	1683	6	quart	quart	NN
26209	1683	7	of	of	IN
26209	1683	8	rich	rich	JJ
26209	1683	9	milk	milk	NN
26209	1683	10	,	,	,
26209	1683	11	a	a	DT
26209	1683	12	pint	pint	NN
26209	1683	13	of	of	IN
26209	1683	14	cream	cream	NN
26209	1683	15	,	,	,
26209	1683	16	a	a	DT
26209	1683	17	pound	pound	NN
26209	1683	18	of	of	IN
26209	1683	19	sugar	sugar	NN
26209	1683	20	,	,	,
26209	1683	21	and	and	CC
26209	1683	22	the	the	DT
26209	1683	23	yolks	yolk	NNS
26209	1683	24	of	of	IN
26209	1683	25	eight	eight	CD
26209	1683	26	eggs	egg	NNS
26209	1683	27	.	.	.
26209	1684	1	Set	Set	VBD
26209	1684	2	it	-PRON-	PRP
26209	1684	3	on	on	IN
26209	1684	4	the	the	DT
26209	1684	5	fire	fire	NN
26209	1684	6	and	and	CC
26209	1684	7	stir	stir	VB
26209	1684	8	constantly	constantly	RB
26209	1684	9	until	until	IN
26209	1684	10	it	-PRON-	PRP
26209	1684	11	begins	begin	VBZ
26209	1684	12	to	to	TO
26209	1684	13	thicken	thicken	VB
26209	1684	14	;	;	:
26209	1684	15	remove	remove	VB
26209	1684	16	from	from	IN
26209	1684	17	the	the	DT
26209	1684	18	fire	fire	NN
26209	1684	19	,	,	,
26209	1684	20	and	and	CC
26209	1684	21	when	when	WRB
26209	1684	22	it	-PRON-	PRP
26209	1684	23	is	be	VBZ
26209	1684	24	cold	cold	JJ
26209	1684	25	add	add	VBP
26209	1684	26	three	three	CD
26209	1684	27	tablespoonfuls	tablespoonful	NNS
26209	1684	28	of	of	IN
26209	1684	29	brandy	brandy	NN
26209	1684	30	,	,	,
26209	1684	31	one	one	CD
26209	1684	32	teaspoonful	teaspoonful	NN
26209	1684	33	of	of	IN
26209	1684	34	vanilla	vanilla	NN
26209	1684	35	,	,	,
26209	1684	36	one	one	CD
26209	1684	37	teaspoonful	teaspoonful	NN
26209	1684	38	of	of	IN
26209	1684	39	almond	almond	NN
26209	1684	40	extract	extract	NN
26209	1684	41	.	.	.
26209	1685	1	Put	put	VB
26209	1685	2	in	in	IN
26209	1685	3	the	the	DT
26209	1685	4	freezer	freezer	NN
26209	1685	5	,	,	,
26209	1685	6	and	and	CC
26209	1685	7	when	when	WRB
26209	1685	8	partially	partially	RB
26209	1685	9	frozen	freeze	VBN
26209	1685	10	add	add	VBP
26209	1685	11	a	a	DT
26209	1685	12	quarter	quarter	NN
26209	1685	13	of	of	IN
26209	1685	14	a	a	DT
26209	1685	15	pound	pound	NN
26209	1685	16	of	of	IN
26209	1685	17	stoned	stone	VBN
26209	1685	18	raisins	raisin	NNS
26209	1685	19	that	that	WDT
26209	1685	20	have	have	VBP
26209	1685	21	been	be	VBN
26209	1685	22	cooked	cook	VBN
26209	1685	23	a	a	DT
26209	1685	24	little	little	JJ
26209	1685	25	in	in	IN
26209	1685	26	water	water	NN
26209	1685	27	to	to	TO
26209	1685	28	soften	soften	VB
26209	1685	29	them	-PRON-	PRP
26209	1685	30	,	,	,
26209	1685	31	a	a	DT
26209	1685	32	quarter	quarter	NN
26209	1685	33	of	of	IN
26209	1685	34	a	a	DT
26209	1685	35	pound	pound	NN
26209	1685	36	of	of	IN
26209	1685	37	currants	currant	NNS
26209	1685	38	,	,	,
26209	1685	39	a	a	DT
26209	1685	40	quarter	quarter	NN
26209	1685	41	of	of	IN
26209	1685	42	a	a	DT
26209	1685	43	pound	pound	NN
26209	1685	44	of	of	IN
26209	1685	45	citron	citron	NN
26209	1685	46	cut	cut	VBN
26209	1685	47	fine	fine	JJ
26209	1685	48	.	.	.
26209	1686	1	Freeze	freeze	VB
26209	1686	2	smooth	smooth	JJ
26209	1686	3	and	and	CC
26209	1686	4	put	put	VBD
26209	1686	5	in	in	RP
26209	1686	6	a	a	DT
26209	1686	7	mould	mould	NN
26209	1686	8	and	and	CC
26209	1686	9	pack	pack	NN
26209	1686	10	in	in	IN
26209	1686	11	ice	ice	NN
26209	1686	12	and	and	CC
26209	1686	13	salt	salt	NN
26209	1686	14	.	.	.
26209	1687	1	WINDSOR	WINDSOR	NNP
26209	1687	2	ROCK	ROCK	NNP
26209	1687	3	PUNCH	PUNCH	NNP
26209	1687	4	.	.	.
26209	1688	1	For	for	IN
26209	1688	2	twenty	twenty	CD
26209	1688	3	-	-	HYPH
26209	1688	4	four	four	CD
26209	1688	5	persons	person	NNS
26209	1688	6	.	.	.
26209	1689	1	Boil	Boil	NNP
26209	1689	2	two	two	CD
26209	1689	3	quarts	quart	NNS
26209	1689	4	of	of	IN
26209	1689	5	cream	cream	NN
26209	1689	6	;	;	:
26209	1689	7	mix	mix	VB
26209	1689	8	with	with	IN
26209	1689	9	it	-PRON-	PRP
26209	1689	10	half	half	PDT
26209	1689	11	a	a	DT
26209	1689	12	pound	pound	NN
26209	1689	13	of	of	IN
26209	1689	14	granulated	granulate	VBN
26209	1689	15	sugar	sugar	NN
26209	1689	16	and	and	CC
26209	1689	17	twelve	twelve	CD
26209	1689	18	eggs	egg	NNS
26209	1689	19	.	.	.
26209	1690	1	Freeze	freeze	VB
26209	1690	2	the	the	DT
26209	1690	3	same	same	JJ
26209	1690	4	as	as	IN
26209	1690	5	ice	ice	NN
26209	1690	6	cream	cream	NN
26209	1690	7	.	.	.
26209	1691	1	Take	take	VB
26209	1691	2	one	one	CD
26209	1691	3	-	-	HYPH
26209	1691	4	half	half	NN
26209	1691	5	of	of	IN
26209	1691	6	the	the	DT
26209	1691	7	frozen	frozen	JJ
26209	1691	8	mixture	mixture	NN
26209	1691	9	and	and	CC
26209	1691	10	add	add	VB
26209	1691	11	to	to	IN
26209	1691	12	it	-PRON-	PRP
26209	1691	13	two	two	CD
26209	1691	14	wineglasses	wineglass	NNS
26209	1691	15	of	of	IN
26209	1691	16	Maraschino	Maraschino	NNP
26209	1691	17	,	,	,
26209	1691	18	one	one	CD
26209	1691	19	wineglass	wineglass	NN
26209	1691	20	of	of	IN
26209	1691	21	Kirsch	Kirsch	NNP
26209	1691	22	,	,	,
26209	1691	23	and	and	CC
26209	1691	24	one	one	CD
26209	1691	25	-	-	HYPH
26209	1691	26	half	half	NN
26209	1691	27	wineglass	wineglass	NN
26209	1691	28	of	of	IN
26209	1691	29	Santa	Santa	NNP
26209	1691	30	Cruz	Cruz	NNP
26209	1691	31	rum	rum	NN
26209	1691	32	;	;	:
26209	1691	33	mix	mix	NN
26209	1691	34	.	.	.
26209	1692	1	When	when	WRB
26209	1692	2	serving	serve	VBG
26209	1692	3	add	add	VB
26209	1692	4	a	a	DT
26209	1692	5	small	small	JJ
26209	1692	6	lump	lump	NN
26209	1692	7	of	of	IN
26209	1692	8	the	the	DT
26209	1692	9	frozen	frozen	JJ
26209	1692	10	mixture	mixture	NN
26209	1692	11	to	to	IN
26209	1692	12	a	a	DT
26209	1692	13	punch	punch	NN
26209	1692	14	glass	glass	NN
26209	1692	15	of	of	IN
26209	1692	16	the	the	DT
26209	1692	17	other	other	JJ
26209	1692	18	,	,	,
26209	1692	19	or	or	CC
26209	1692	20	liquid	liquid	NN
26209	1692	21	.	.	.
26209	1693	1	Cakes	cake	NNS
26209	1693	2	.	.	.
26209	1694	1	CAKE	CAKE	NNS
26209	1694	2	MAKING	make	VBG
26209	1694	3	.	.	.
26209	1695	1	Have	have	VBP
26209	1695	2	all	all	PDT
26209	1695	3	the	the	DT
26209	1695	4	ingredients	ingredient	NNS
26209	1695	5	measured	measure	VBN
26209	1695	6	or	or	CC
26209	1695	7	weighed	weigh	VBN
26209	1695	8	,	,	,
26209	1695	9	the	the	DT
26209	1695	10	pans	pan	NNS
26209	1695	11	lined	line	VBD
26209	1695	12	with	with	IN
26209	1695	13	paper	paper	NN
26209	1695	14	or	or	CC
26209	1695	15	oiled	oil	VBD
26209	1695	16	,	,	,
26209	1695	17	the	the	DT
26209	1695	18	nuts	nut	NNS
26209	1695	19	or	or	CC
26209	1695	20	fruit	fruit	NN
26209	1695	21	prepared	prepare	VBN
26209	1695	22	,	,	,
26209	1695	23	and	and	CC
26209	1695	24	the	the	DT
26209	1695	25	flour	flour	NN
26209	1695	26	sifted	sift	VBN
26209	1695	27	before	before	IN
26209	1695	28	beginning	begin	VBG
26209	1695	29	to	to	TO
26209	1695	30	make	make	VB
26209	1695	31	a	a	DT
26209	1695	32	cake	cake	NN
26209	1695	33	.	.	.
26209	1696	1	Sift	sift	VB
26209	1696	2	the	the	DT
26209	1696	3	baking	baking	NN
26209	1696	4	powder	powder	NN
26209	1696	5	and	and	CC
26209	1696	6	cream	cream	NN
26209	1696	7	of	of	IN
26209	1696	8	tartar	tartar	NN
26209	1696	9	and	and	CC
26209	1696	10	soda	soda	VB
26209	1696	11	with	with	IN
26209	1696	12	the	the	DT
26209	1696	13	flour	flour	NN
26209	1696	14	or	or	CC
26209	1696	15	a	a	DT
26209	1696	16	part	part	NN
26209	1696	17	of	of	IN
26209	1696	18	it	-PRON-	PRP
26209	1696	19	.	.	.
26209	1697	1	Use	use	VB
26209	1697	2	pastry	pastry	NN
26209	1697	3	flour	flour	NN
26209	1697	4	for	for	IN
26209	1697	5	all	all	DT
26209	1697	6	cake	cake	NN
26209	1697	7	.	.	.
26209	1698	1	Never	never	RB
26209	1698	2	put	put	VB
26209	1698	3	all	all	PDT
26209	1698	4	the	the	DT
26209	1698	5	milk	milk	NN
26209	1698	6	into	into	IN
26209	1698	7	a	a	DT
26209	1698	8	cake	cake	NN
26209	1698	9	batter	batter	NN
26209	1698	10	by	by	IN
26209	1698	11	itself	-PRON-	PRP
26209	1698	12	,	,	,
26209	1698	13	as	as	IN
26209	1698	14	it	-PRON-	PRP
26209	1698	15	curdles	curdle	VBZ
26209	1698	16	and	and	CC
26209	1698	17	makes	make	VBZ
26209	1698	18	a	a	DT
26209	1698	19	coarse	coarse	JJ
26209	1698	20	grained	grain	VBN
26209	1698	21	cake	cake	NN
26209	1698	22	,	,	,
26209	1698	23	but	but	CC
26209	1698	24	stir	stir	VB
26209	1698	25	it	-PRON-	PRP
26209	1698	26	in	in	RP
26209	1698	27	alternately	alternately	RB
26209	1698	28	with	with	IN
26209	1698	29	the	the	DT
26209	1698	30	flour	flour	NN
26209	1698	31	.	.	.
26209	1699	1	Put	put	VB
26209	1699	2	all	all	DT
26209	1699	3	loaves	loaf	NNS
26209	1699	4	of	of	IN
26209	1699	5	cake	cake	NN
26209	1699	6	into	into	IN
26209	1699	7	a	a	DT
26209	1699	8	moderate	moderate	JJ
26209	1699	9	oven	oven	NN
26209	1699	10	,	,	,
26209	1699	11	that	that	IN
26209	1699	12	they	-PRON-	PRP
26209	1699	13	may	may	MD
26209	1699	14	rise	rise	VB
26209	1699	15	before	before	IN
26209	1699	16	beginning	begin	VBG
26209	1699	17	to	to	TO
26209	1699	18	bake	bake	VB
26209	1699	19	.	.	.
26209	1700	1	After	after	IN
26209	1700	2	the	the	DT
26209	1700	3	cake	cake	NN
26209	1700	4	rises	rise	VBZ
26209	1700	5	the	the	DT
26209	1700	6	heat	heat	NN
26209	1700	7	may	may	MD
26209	1700	8	be	be	VB
26209	1700	9	increased	increase	VBN
26209	1700	10	.	.	.
26209	1701	1	ANGEL	ANGEL	NNP
26209	1701	2	CAKE	CAKE	NNP
26209	1701	3	.	.	.
26209	1702	1	The	the	DT
26209	1702	2	whites	white	NNS
26209	1702	3	of	of	IN
26209	1702	4	nine	nine	CD
26209	1702	5	large	large	JJ
26209	1702	6	,	,	,
26209	1702	7	fresh	fresh	JJ
26209	1702	8	eggs	egg	NNS
26209	1702	9	.	.	.
26209	1703	1	When	when	WRB
26209	1703	2	they	-PRON-	PRP
26209	1703	3	are	be	VBP
26209	1703	4	partly	partly	RB
26209	1703	5	beaten	beat	VBN
26209	1703	6	add	add	VB
26209	1703	7	one	one	CD
26209	1703	8	-	-	HYPH
26209	1703	9	half	half	NN
26209	1703	10	teaspoonful	teaspoonful	JJ
26209	1703	11	of	of	IN
26209	1703	12	cream	cream	NN
26209	1703	13	of	of	IN
26209	1703	14	tartar	tartar	NN
26209	1703	15	and	and	CC
26209	1703	16	then	then	RB
26209	1703	17	finish	finish	VB
26209	1703	18	beating	beating	NN
26209	1703	19	--	--	:
26209	1703	20	the	the	DT
26209	1703	21	cream	cream	NN
26209	1703	22	of	of	IN
26209	1703	23	tartar	tartar	NN
26209	1703	24	makes	make	VBZ
26209	1703	25	them	-PRON-	PRP
26209	1703	26	lighter	light	JJR
26209	1703	27	--	--	:
26209	1703	28	then	then	RB
26209	1703	29	add	add	VB
26209	1703	30	one	one	CD
26209	1703	31	and	and	CC
26209	1703	32	a	a	DT
26209	1703	33	quarter	quarter	NN
26209	1703	34	cups	cup	NNS
26209	1703	35	of	of	IN
26209	1703	36	granulated	granulate	VBN
26209	1703	37	sugar	sugar	NN
26209	1703	38	,	,	,
26209	1703	39	stir	stir	VB
26209	1703	40	the	the	DT
26209	1703	41	sugar	sugar	NN
26209	1703	42	very	very	RB
26209	1703	43	lightly	lightly	RB
26209	1703	44	into	into	IN
26209	1703	45	the	the	DT
26209	1703	46	whites	white	NNS
26209	1703	47	of	of	IN
26209	1703	48	the	the	DT
26209	1703	49	eggs	egg	NNS
26209	1703	50	,	,	,
26209	1703	51	and	and	CC
26209	1703	52	add	add	VB
26209	1703	53	a	a	DT
26209	1703	54	teaspoonful	teaspoonful	NN
26209	1703	55	of	of	IN
26209	1703	56	vanilla	vanilla	NN
26209	1703	57	.	.	.
26209	1704	1	Have	have	VB
26209	1704	2	flour	flour	NN
26209	1704	3	sifted	sift	VBN
26209	1704	4	five	five	CD
26209	1704	5	times	time	NNS
26209	1704	6	,	,	,
26209	1704	7	measure	measure	VB
26209	1704	8	a	a	DT
26209	1704	9	cupful	cupful	JJ
26209	1704	10	and	and	CC
26209	1704	11	fold	fold	VB
26209	1704	12	it	-PRON-	PRP
26209	1704	13	in	in	IN
26209	1704	14	very	very	RB
26209	1704	15	carefully	carefully	RB
26209	1704	16	,	,	,
26209	1704	17	not	not	RB
26209	1704	18	with	with	IN
26209	1704	19	a	a	DT
26209	1704	20	circular	circular	JJ
26209	1704	21	motion	motion	NN
26209	1704	22	,	,	,
26209	1704	23	and	and	CC
26209	1704	24	do	do	VBP
26209	1704	25	not	not	RB
26209	1704	26	stir	stir	VB
26209	1704	27	long	long	JJ
26209	1704	28	.	.	.
26209	1705	1	Turn	turn	VB
26209	1705	2	it	-PRON-	PRP
26209	1705	3	into	into	IN
26209	1705	4	a	a	DT
26209	1705	5	Turk	Turk	NNP
26209	1705	6	's	's	POS
26209	1705	7	head	head	NN
26209	1705	8	mould	mould	NN
26209	1705	9	and	and	CC
26209	1705	10	bake	bake	VB
26209	1705	11	forty	forty	CD
26209	1705	12	-	-	HYPH
26209	1705	13	five	five	CD
26209	1705	14	minutes	minute	NNS
26209	1705	15	.	.	.
26209	1706	1	Do	do	VBP
26209	1706	2	not	not	RB
26209	1706	3	grease	grease	VB
26209	1706	4	the	the	DT
26209	1706	5	mould	mould	NN
26209	1706	6	,	,	,
26209	1706	7	and	and	CC
26209	1706	8	when	when	WRB
26209	1706	9	taken	take	VBN
26209	1706	10	out	out	IN
26209	1706	11	of	of	IN
26209	1706	12	the	the	DT
26209	1706	13	oven	oven	JJ
26209	1706	14	invert	invert	NN
26209	1706	15	it	-PRON-	PRP
26209	1706	16	until	until	IN
26209	1706	17	the	the	DT
26209	1706	18	cake	cake	NN
26209	1706	19	is	be	VBZ
26209	1706	20	cold	cold	JJ
26209	1706	21	before	before	IN
26209	1706	22	removing	remove	VBG
26209	1706	23	from	from	IN
26209	1706	24	the	the	DT
26209	1706	25	pan	pan	NN
26209	1706	26	.	.	.
26209	1707	1	Never	never	RB
26209	1707	2	use	use	VB
26209	1707	3	a	a	DT
26209	1707	4	patent	patent	NN
26209	1707	5	egg	egg	NN
26209	1707	6	-	-	HYPH
26209	1707	7	beater	beater	NN
26209	1707	8	for	for	IN
26209	1707	9	this	this	DT
26209	1707	10	cake	cake	NN
26209	1707	11	,	,	,
26209	1707	12	but	but	CC
26209	1707	13	a	a	DT
26209	1707	14	whip	whip	NN
26209	1707	15	,	,	,
26209	1707	16	taking	take	VBG
26209	1707	17	long	long	JJ
26209	1707	18	,	,	,
26209	1707	19	rapid	rapid	JJ
26209	1707	20	strokes	stroke	NNS
26209	1707	21	,	,	,
26209	1707	22	and	and	CC
26209	1707	23	make	make	VB
26209	1707	24	it	-PRON-	PRP
26209	1707	25	in	in	IN
26209	1707	26	a	a	DT
26209	1707	27	large	large	JJ
26209	1707	28	platter	platter	NN
26209	1707	29	,	,	,
26209	1707	30	not	not	RB
26209	1707	31	a	a	DT
26209	1707	32	bowl	bowl	NN
26209	1707	33	.	.	.
26209	1708	1	BERLINERKRANDS	berlinerkrand	NNS
26209	1708	2	(	(	-LRB-
26209	1708	3	a	a	DT
26209	1708	4	Norwegian	Norwegian	NNP
26209	1708	5	Cake	Cake	NNP
26209	1708	6	)	)	-RRB-
26209	1708	7	.	.	.
26209	1709	1	Half	half	PDT
26209	1709	2	a	a	DT
26209	1709	3	pound	pound	NN
26209	1709	4	of	of	IN
26209	1709	5	butter	butter	NN
26209	1709	6	washed	wash	VBN
26209	1709	7	in	in	IN
26209	1709	8	two	two	CD
26209	1709	9	waters	water	NNS
26209	1709	10	and	and	CC
26209	1709	11	beaten	beat	VBN
26209	1709	12	to	to	IN
26209	1709	13	a	a	DT
26209	1709	14	cream	cream	NN
26209	1709	15	,	,	,
26209	1709	16	two	two	CD
26209	1709	17	hard	hard	RB
26209	1709	18	-	-	HYPH
26209	1709	19	boiled	boil	VBN
26209	1709	20	egg	egg	NN
26209	1709	21	yolks	yolk	NNS
26209	1709	22	mashed	mash	VBD
26209	1709	23	fine	fine	RB
26209	1709	24	and	and	CC
26209	1709	25	stirred	stir	VBD
26209	1709	26	into	into	IN
26209	1709	27	two	two	CD
26209	1709	28	raw	raw	JJ
26209	1709	29	egg	egg	NN
26209	1709	30	yolks	yolk	NNS
26209	1709	31	,	,	,
26209	1709	32	four	four	CD
26209	1709	33	ounces	ounce	NNS
26209	1709	34	of	of	IN
26209	1709	35	powdered	powdered	JJ
26209	1709	36	sugar	sugar	NN
26209	1709	37	stirred	stir	VBN
26209	1709	38	into	into	IN
26209	1709	39	the	the	DT
26209	1709	40	eggs	egg	NNS
26209	1709	41	,	,	,
26209	1709	42	then	then	RB
26209	1709	43	mix	mix	VB
26209	1709	44	all	all	RB
26209	1709	45	with	with	IN
26209	1709	46	the	the	DT
26209	1709	47	butter	butter	NN
26209	1709	48	,	,	,
26209	1709	49	add	add	VB
26209	1709	50	a	a	DT
26209	1709	51	pound	pound	NN
26209	1709	52	of	of	IN
26209	1709	53	flour	flour	NN
26209	1709	54	and	and	CC
26209	1709	55	a	a	DT
26209	1709	56	wineglass	wineglass	NN
26209	1709	57	of	of	IN
26209	1709	58	brandy	brandy	NN
26209	1709	59	,	,	,
26209	1709	60	mix	mix	VB
26209	1709	61	well	well	RB
26209	1709	62	.	.	.
26209	1710	1	Roll	roll	VB
26209	1710	2	under	under	IN
26209	1710	3	the	the	DT
26209	1710	4	hand	hand	NN
26209	1710	5	and	and	CC
26209	1710	6	make	make	VB
26209	1710	7	into	into	IN
26209	1710	8	small	small	JJ
26209	1710	9	jumble	jumble	JJ
26209	1710	10	cakes	cake	NNS
26209	1710	11	or	or	CC
26209	1710	12	krunchens	krunchens	NNP
26209	1710	13	.	.	.
26209	1711	1	Beat	beat	VB
26209	1711	2	the	the	DT
26209	1711	3	white	white	NN
26209	1711	4	of	of	IN
26209	1711	5	an	an	DT
26209	1711	6	egg	egg	NN
26209	1711	7	,	,	,
26209	1711	8	dip	dip	VB
26209	1711	9	each	each	DT
26209	1711	10	cake	cake	NN
26209	1711	11	into	into	IN
26209	1711	12	it	-PRON-	PRP
26209	1711	13	and	and	CC
26209	1711	14	then	then	RB
26209	1711	15	roll	roll	VB
26209	1711	16	in	in	RP
26209	1711	17	granulated	granulate	VBN
26209	1711	18	sugar	sugar	NN
26209	1711	19	,	,	,
26209	1711	20	bake	bake	VBP
26209	1711	21	a	a	DT
26209	1711	22	delicate	delicate	JJ
26209	1711	23	brown	brown	NN
26209	1711	24	in	in	IN
26209	1711	25	a	a	DT
26209	1711	26	very	very	RB
26209	1711	27	slow	slow	JJ
26209	1711	28	oven	oven	JJ
26209	1711	29	fifteen	fifteen	CD
26209	1711	30	or	or	CC
26209	1711	31	twenty	twenty	CD
26209	1711	32	minutes	minute	NNS
26209	1711	33	.	.	.
26209	1712	1	Grease	grease	VB
26209	1712	2	the	the	DT
26209	1712	3	tins	tin	NNS
26209	1712	4	.	.	.
26209	1713	1	BLUEBERRY	BLUEBERRY	NNP
26209	1713	2	CAKE	CAKE	NNP
26209	1713	3	.	.	.
26209	1714	1	Half	half	PDT
26209	1714	2	a	a	DT
26209	1714	3	cup	cup	NN
26209	1714	4	of	of	IN
26209	1714	5	butter	butter	NN
26209	1714	6	beaten	beat	VBN
26209	1714	7	to	to	IN
26209	1714	8	a	a	DT
26209	1714	9	cream	cream	NN
26209	1714	10	with	with	IN
26209	1714	11	half	half	PDT
26209	1714	12	a	a	DT
26209	1714	13	cup	cup	NN
26209	1714	14	of	of	IN
26209	1714	15	sugar	sugar	NN
26209	1714	16	,	,	,
26209	1714	17	one	one	CD
26209	1714	18	cup	cup	NN
26209	1714	19	of	of	IN
26209	1714	20	Porto	Porto	NNP
26209	1714	21	Rico	Rico	NNP
26209	1714	22	molasses	molasse	NNS
26209	1714	23	,	,	,
26209	1714	24	one	one	CD
26209	1714	25	cup	cup	NN
26209	1714	26	of	of	IN
26209	1714	27	thin	thin	JJ
26209	1714	28	sour	sour	JJ
26209	1714	29	cream	cream	NN
26209	1714	30	or	or	CC
26209	1714	31	milk	milk	NN
26209	1714	32	,	,	,
26209	1714	33	three	three	CD
26209	1714	34	eggs	egg	NNS
26209	1714	35	,	,	,
26209	1714	36	the	the	DT
26209	1714	37	whites	white	NNS
26209	1714	38	and	and	CC
26209	1714	39	yolks	yolk	NNS
26209	1714	40	beaten	beat	VBN
26209	1714	41	separately	separately	RB
26209	1714	42	,	,	,
26209	1714	43	two	two	CD
26209	1714	44	cups	cup	NNS
26209	1714	45	of	of	IN
26209	1714	46	berries	berry	NNS
26209	1714	47	,	,	,
26209	1714	48	two	two	CD
26209	1714	49	and	and	CC
26209	1714	50	a	a	DT
26209	1714	51	half	half	NN
26209	1714	52	cups	cup	NNS
26209	1714	53	of	of	IN
26209	1714	54	flour	flour	NN
26209	1714	55	,	,	,
26209	1714	56	one	one	CD
26209	1714	57	teaspoonful	teaspoonful	NN
26209	1714	58	of	of	IN
26209	1714	59	soda	soda	NN
26209	1714	60	sifted	sift	VBN
26209	1714	61	with	with	IN
26209	1714	62	the	the	DT
26209	1714	63	flour	flour	NN
26209	1714	64	.	.	.
26209	1715	1	Bake	bake	VB
26209	1715	2	as	as	IN
26209	1715	3	soft	soft	JJ
26209	1715	4	gingerbread	gingerbread	NN
26209	1715	5	and	and	CC
26209	1715	6	serve	serve	VB
26209	1715	7	hot	hot	JJ
26209	1715	8	.	.	.
26209	1716	1	CINNAMON	CINNAMON	NNP
26209	1716	2	CAKE	CAKE	NNP
26209	1716	3	.	.	.
26209	1717	1	One	one	CD
26209	1717	2	cup	cup	NN
26209	1717	3	of	of	IN
26209	1717	4	granulated	granulate	VBN
26209	1717	5	sugar	sugar	NN
26209	1717	6	,	,	,
26209	1717	7	butter	butter	VB
26209	1717	8	the	the	DT
26209	1717	9	size	size	NN
26209	1717	10	of	of	IN
26209	1717	11	an	an	DT
26209	1717	12	egg	egg	NN
26209	1717	13	,	,	,
26209	1717	14	one	one	CD
26209	1717	15	egg	egg	NN
26209	1717	16	,	,	,
26209	1717	17	one	one	CD
26209	1717	18	cup	cup	NN
26209	1717	19	of	of	IN
26209	1717	20	milk	milk	NN
26209	1717	21	,	,	,
26209	1717	22	two	two	CD
26209	1717	23	cups	cup	NNS
26209	1717	24	of	of	IN
26209	1717	25	flour	flour	NN
26209	1717	26	,	,	,
26209	1717	27	one	one	CD
26209	1717	28	teaspoonful	teaspoonful	NN
26209	1717	29	of	of	IN
26209	1717	30	cream	cream	NN
26209	1717	31	of	of	IN
26209	1717	32	tartar	tartar	NN
26209	1717	33	,	,	,
26209	1717	34	half	half	PDT
26209	1717	35	a	a	DT
26209	1717	36	teaspoonful	teaspoonful	NN
26209	1717	37	of	of	IN
26209	1717	38	soda	soda	NN
26209	1717	39	.	.	.
26209	1718	1	Mix	mix	VB
26209	1718	2	in	in	IN
26209	1718	3	the	the	DT
26209	1718	4	usual	usual	JJ
26209	1718	5	way	way	NN
26209	1718	6	,	,	,
26209	1718	7	but	but	CC
26209	1718	8	sifting	sift	VBG
26209	1718	9	the	the	DT
26209	1718	10	soda	soda	NN
26209	1718	11	and	and	CC
26209	1718	12	cream	cream	NN
26209	1718	13	of	of	IN
26209	1718	14	tartar	tartar	NN
26209	1718	15	with	with	IN
26209	1718	16	the	the	DT
26209	1718	17	flour	flour	NN
26209	1718	18	.	.	.
26209	1719	1	Put	put	VB
26209	1719	2	in	in	RP
26209	1719	3	a	a	DT
26209	1719	4	shallow	shallow	JJ
26209	1719	5	pan	pan	NN
26209	1719	6	,	,	,
26209	1719	7	sprinkle	sprinkle	VB
26209	1719	8	with	with	IN
26209	1719	9	sugar	sugar	NN
26209	1719	10	and	and	CC
26209	1719	11	cinnamon	cinnamon	NN
26209	1719	12	,	,	,
26209	1719	13	and	and	CC
26209	1719	14	bake	bake	VB
26209	1719	15	about	about	RB
26209	1719	16	fifteen	fifteen	CD
26209	1719	17	minutes	minute	NNS
26209	1719	18	in	in	IN
26209	1719	19	a	a	DT
26209	1719	20	moderate	moderate	JJ
26209	1719	21	oven	oven	NN
26209	1719	22	.	.	.
26209	1720	1	CREAM	cream	NN
26209	1720	2	PUFFS	puffs	NN
26209	1720	3	.	.	.
26209	1721	1	One	one	CD
26209	1721	2	pint	pint	NN
26209	1721	3	of	of	IN
26209	1721	4	water	water	NN
26209	1721	5	,	,	,
26209	1721	6	half	half	PDT
26209	1721	7	a	a	DT
26209	1721	8	pound	pound	NN
26209	1721	9	of	of	IN
26209	1721	10	butter	butter	NN
26209	1721	11	,	,	,
26209	1721	12	three	three	CD
26209	1721	13	-	-	HYPH
26209	1721	14	quarters	quarter	NNS
26209	1721	15	of	of	IN
26209	1721	16	a	a	DT
26209	1721	17	pound	pound	NN
26209	1721	18	of	of	IN
26209	1721	19	flour	flour	NN
26209	1721	20	,	,	,
26209	1721	21	and	and	CC
26209	1721	22	ten	ten	CD
26209	1721	23	eggs	egg	NNS
26209	1721	24	.	.	.
26209	1722	1	Boil	Boil	NNP
26209	1722	2	the	the	DT
26209	1722	3	water	water	NN
26209	1722	4	and	and	CC
26209	1722	5	butter	butter	NN
26209	1722	6	together	together	RB
26209	1722	7	,	,	,
26209	1722	8	and	and	CC
26209	1722	9	while	while	IN
26209	1722	10	boiling	boil	VBG
26209	1722	11	stir	stir	NN
26209	1722	12	in	in	IN
26209	1722	13	the	the	DT
26209	1722	14	flour	flour	NN
26209	1722	15	.	.	.
26209	1723	1	Let	let	VB
26209	1723	2	it	-PRON-	PRP
26209	1723	3	boil	boil	VB
26209	1723	4	five	five	CD
26209	1723	5	minutes	minute	NNS
26209	1723	6	,	,	,
26209	1723	7	then	then	RB
26209	1723	8	stir	stir	VB
26209	1723	9	in	in	IN
26209	1723	10	the	the	DT
26209	1723	11	eggs	egg	NNS
26209	1723	12	one	one	CD
26209	1723	13	at	at	IN
26209	1723	14	a	a	DT
26209	1723	15	time	time	NN
26209	1723	16	without	without	IN
26209	1723	17	beating	beat	VBG
26209	1723	18	.	.	.
26209	1724	1	Drop	drop	VB
26209	1724	2	into	into	IN
26209	1724	3	a	a	DT
26209	1724	4	pan	pan	NN
26209	1724	5	by	by	IN
26209	1724	6	spoonfuls	spoonful	NNS
26209	1724	7	--	--	:
26209	1724	8	not	not	RB
26209	1724	9	close	close	JJ
26209	1724	10	together	together	RB
26209	1724	11	--	--	:
26209	1724	12	and	and	CC
26209	1724	13	bake	bake	VBP
26209	1724	14	in	in	RP
26209	1724	15	a	a	DT
26209	1724	16	quick	quick	JJ
26209	1724	17	oven	oven	JJ
26209	1724	18	fifteen	fifteen	CD
26209	1724	19	minutes	minute	NNS
26209	1724	20	.	.	.
26209	1725	1	When	when	WRB
26209	1725	2	cold	cold	JJ
26209	1725	3	cut	cut	VBD
26209	1725	4	them	-PRON-	PRP
26209	1725	5	open	open	VB
26209	1725	6	and	and	CC
26209	1725	7	fill	fill	VB
26209	1725	8	with	with	IN
26209	1725	9	the	the	DT
26209	1725	10	cream	cream	NN
26209	1725	11	.	.	.
26209	1726	1	FILLING.--One	filling.--one	JJ
26209	1726	2	quart	quart	NN
26209	1726	3	of	of	IN
26209	1726	4	milk	milk	NN
26209	1726	5	,	,	,
26209	1726	6	two	two	CD
26209	1726	7	cups	cup	NNS
26209	1726	8	of	of	IN
26209	1726	9	sugar	sugar	NN
26209	1726	10	,	,	,
26209	1726	11	one	one	CD
26209	1726	12	cup	cup	NN
26209	1726	13	of	of	IN
26209	1726	14	flour	flour	NN
26209	1726	15	and	and	CC
26209	1726	16	four	four	CD
26209	1726	17	eggs	egg	NNS
26209	1726	18	.	.	.
26209	1727	1	Boil	boil	VB
26209	1727	2	the	the	DT
26209	1727	3	milk	milk	NN
26209	1727	4	,	,	,
26209	1727	5	beat	beat	VB
26209	1727	6	eggs	egg	NNS
26209	1727	7	,	,	,
26209	1727	8	sugar	sugar	NN
26209	1727	9	and	and	CC
26209	1727	10	flour	flour	NN
26209	1727	11	together	together	RB
26209	1727	12	and	and	CC
26209	1727	13	stir	stir	VB
26209	1727	14	into	into	IN
26209	1727	15	the	the	DT
26209	1727	16	milk	milk	NN
26209	1727	17	,	,	,
26209	1727	18	stir	stir	VB
26209	1727	19	constantly	constantly	RB
26209	1727	20	until	until	IN
26209	1727	21	thick	thick	JJ
26209	1727	22	--	--	:
26209	1727	23	about	about	RB
26209	1727	24	five	five	CD
26209	1727	25	minutes	minute	NNS
26209	1727	26	--	--	:
26209	1727	27	and	and	CC
26209	1727	28	flavor	flavor	VBP
26209	1727	29	to	to	TO
26209	1727	30	taste	taste	VB
26209	1727	31	.	.	.
26209	1728	1	LADY	LADY	NNP
26209	1728	2	CAKE	CAKE	NNS
26209	1728	3	.	.	.
26209	1729	1	Half	half	PDT
26209	1729	2	a	a	DT
26209	1729	3	cup	cup	NN
26209	1729	4	of	of	IN
26209	1729	5	butter	butter	NN
26209	1729	6	,	,	,
26209	1729	7	one	one	CD
26209	1729	8	cup	cup	NN
26209	1729	9	of	of	IN
26209	1729	10	granulated	granulate	VBN
26209	1729	11	sugar	sugar	NN
26209	1729	12	,	,	,
26209	1729	13	half	half	PDT
26209	1729	14	a	a	DT
26209	1729	15	cup	cup	NN
26209	1729	16	of	of	IN
26209	1729	17	milk	milk	NN
26209	1729	18	,	,	,
26209	1729	19	two	two	CD
26209	1729	20	cups	cup	NNS
26209	1729	21	of	of	IN
26209	1729	22	flour	flour	NN
26209	1729	23	,	,	,
26209	1729	24	two	two	CD
26209	1729	25	teaspoonfuls	teaspoonful	NNS
26209	1729	26	of	of	IN
26209	1729	27	baking	baking	NN
26209	1729	28	powder	powder	NN
26209	1729	29	,	,	,
26209	1729	30	the	the	DT
26209	1729	31	whites	white	NNS
26209	1729	32	of	of	IN
26209	1729	33	four	four	CD
26209	1729	34	eggs	egg	NNS
26209	1729	35	,	,	,
26209	1729	36	and	and	CC
26209	1729	37	a	a	DT
26209	1729	38	teaspoonful	teaspoonful	NN
26209	1729	39	of	of	IN
26209	1729	40	almond	almond	JJ
26209	1729	41	extract	extract	NN
26209	1729	42	.	.	.
26209	1730	1	Beat	beat	VB
26209	1730	2	the	the	DT
26209	1730	3	butter	butter	NN
26209	1730	4	and	and	CC
26209	1730	5	sugar	sugar	NN
26209	1730	6	to	to	IN
26209	1730	7	a	a	DT
26209	1730	8	cream	cream	NN
26209	1730	9	,	,	,
26209	1730	10	stir	stir	VB
26209	1730	11	the	the	DT
26209	1730	12	milk	milk	NN
26209	1730	13	into	into	IN
26209	1730	14	one	one	CD
26209	1730	15	cup	cup	NN
26209	1730	16	of	of	IN
26209	1730	17	the	the	DT
26209	1730	18	flour	flour	NN
26209	1730	19	and	and	CC
26209	1730	20	add	add	VB
26209	1730	21	to	to	IN
26209	1730	22	the	the	DT
26209	1730	23	butter	butter	NN
26209	1730	24	and	and	CC
26209	1730	25	sugar	sugar	NN
26209	1730	26	,	,	,
26209	1730	27	then	then	RB
26209	1730	28	the	the	DT
26209	1730	29	whites	white	NNS
26209	1730	30	of	of	IN
26209	1730	31	eggs	egg	NNS
26209	1730	32	beaten	beat	VBN
26209	1730	33	to	to	IN
26209	1730	34	a	a	DT
26209	1730	35	stiff	stiff	JJ
26209	1730	36	froth	froth	NN
26209	1730	37	.	.	.
26209	1731	1	Sift	sift	VB
26209	1731	2	the	the	DT
26209	1731	3	baking	baking	NN
26209	1731	4	powder	powder	NN
26209	1731	5	and	and	CC
26209	1731	6	remaining	remain	VBG
26209	1731	7	cup	cup	NN
26209	1731	8	of	of	IN
26209	1731	9	flour	flour	NN
26209	1731	10	together	together	RB
26209	1731	11	,	,	,
26209	1731	12	add	add	VB
26209	1731	13	to	to	IN
26209	1731	14	the	the	DT
26209	1731	15	other	other	JJ
26209	1731	16	ingredients	ingredient	NNS
26209	1731	17	with	with	IN
26209	1731	18	the	the	DT
26209	1731	19	teaspoonful	teaspoonful	JJ
26209	1731	20	of	of	IN
26209	1731	21	almond	almond	NN
26209	1731	22	extract	extract	NN
26209	1731	23	.	.	.
26209	1732	1	If	if	IN
26209	1732	2	baked	bake	VBN
26209	1732	3	in	in	IN
26209	1732	4	a	a	DT
26209	1732	5	loaf	loaf	NN
26209	1732	6	it	-PRON-	PRP
26209	1732	7	will	will	MD
26209	1732	8	require	require	VB
26209	1732	9	three	three	CD
26209	1732	10	-	-	HYPH
26209	1732	11	quarters	quarter	NNS
26209	1732	12	of	of	IN
26209	1732	13	an	an	DT
26209	1732	14	hour	hour	NN
26209	1732	15	or	or	CC
26209	1732	16	more	more	JJR
26209	1732	17	.	.	.
26209	1733	1	HONEY	HONEY	NNP
26209	1733	2	CAKE	CAKE	NNP
26209	1733	3	(	(	-LRB-
26209	1733	4	a	a	DT
26209	1733	5	Norwegian	Norwegian	NNP
26209	1733	6	Recipe	Recipe	NNP
26209	1733	7	)	)	-RRB-
26209	1733	8	.	.	.
26209	1734	1	Two	two	CD
26209	1734	2	pounds	pound	NNS
26209	1734	3	of	of	IN
26209	1734	4	strained	strained	JJ
26209	1734	5	honey	honey	NN
26209	1734	6	,	,	,
26209	1734	7	three	three	CD
26209	1734	8	-	-	HYPH
26209	1734	9	quarters	quarter	NNS
26209	1734	10	of	of	IN
26209	1734	11	a	a	DT
26209	1734	12	pound	pound	NN
26209	1734	13	of	of	IN
26209	1734	14	light	light	JJ
26209	1734	15	brown	brown	JJ
26209	1734	16	sugar	sugar	NN
26209	1734	17	,	,	,
26209	1734	18	three	three	CD
26209	1734	19	-	-	HYPH
26209	1734	20	quarters	quarter	NNS
26209	1734	21	of	of	IN
26209	1734	22	an	an	DT
26209	1734	23	ounce	ounce	NN
26209	1734	24	of	of	IN
26209	1734	25	bicarbonate	bicarbonate	NN
26209	1734	26	of	of	IN
26209	1734	27	potash	potash	NN
26209	1734	28	,	,	,
26209	1734	29	pounded	pound	VBD
26209	1734	30	very	very	RB
26209	1734	31	fine	fine	RB
26209	1734	32	and	and	CC
26209	1734	33	dissolved	dissolve	VBN
26209	1734	34	in	in	IN
26209	1734	35	a	a	DT
26209	1734	36	little	little	JJ
26209	1734	37	water	water	NN
26209	1734	38	,	,	,
26209	1734	39	one	one	CD
26209	1734	40	cup	cup	NN
26209	1734	41	of	of	IN
26209	1734	42	cream	cream	NN
26209	1734	43	,	,	,
26209	1734	44	half	half	PDT
26209	1734	45	a	a	DT
26209	1734	46	cup	cup	NN
26209	1734	47	of	of	IN
26209	1734	48	melted	melted	JJ
26209	1734	49	butter	butter	NN
26209	1734	50	,	,	,
26209	1734	51	ginger	ginger	NN
26209	1734	52	,	,	,
26209	1734	53	cloves	clove	NNS
26209	1734	54	and	and	CC
26209	1734	55	pepper	pepper	NN
26209	1734	56	to	to	TO
26209	1734	57	taste	taste	NN
26209	1734	58	,	,	,
26209	1734	59	stir	stir	VB
26209	1734	60	this	this	DT
26209	1734	61	all	all	RB
26209	1734	62	well	well	RB
26209	1734	63	together	together	RB
26209	1734	64	,	,	,
26209	1734	65	add	add	VB
26209	1734	66	to	to	IN
26209	1734	67	it	-PRON-	PRP
26209	1734	68	as	as	RB
26209	1734	69	much	much	JJ
26209	1734	70	flour	flour	NN
26209	1734	71	as	as	IN
26209	1734	72	will	will	MD
26209	1734	73	make	make	VB
26209	1734	74	it	-PRON-	PRP
26209	1734	75	like	like	IN
26209	1734	76	a	a	DT
26209	1734	77	thick	thick	JJ
26209	1734	78	mush	mush	NN
26209	1734	79	,	,	,
26209	1734	80	set	set	VBD
26209	1734	81	it	-PRON-	PRP
26209	1734	82	away	away	RB
26209	1734	83	until	until	IN
26209	1734	84	the	the	DT
26209	1734	85	next	next	JJ
26209	1734	86	day	day	NN
26209	1734	87	,	,	,
26209	1734	88	then	then	RB
26209	1734	89	turn	turn	VB
26209	1734	90	it	-PRON-	PRP
26209	1734	91	into	into	IN
26209	1734	92	a	a	DT
26209	1734	93	well	well	RB
26209	1734	94	-	-	HYPH
26209	1734	95	greased	grease	VBN
26209	1734	96	cake	cake	NN
26209	1734	97	mould	mould	NN
26209	1734	98	and	and	CC
26209	1734	99	bake	bake	VB
26209	1734	100	about	about	RB
26209	1734	101	three	three	CD
26209	1734	102	-	-	HYPH
26209	1734	103	quarters	quarter	NNS
26209	1734	104	of	of	IN
26209	1734	105	an	an	DT
26209	1734	106	hour	hour	NN
26209	1734	107	.	.	.
26209	1735	1	SIMPLE	SIMPLE	NNP
26209	1735	2	FRUIT	FRUIT	NNP
26209	1735	3	CAKE	CAKE	NNS
26209	1735	4	.	.	.
26209	1736	1	Three	three	CD
26209	1736	2	-	-	HYPH
26209	1736	3	quarters	quarter	NNS
26209	1736	4	of	of	IN
26209	1736	5	a	a	DT
26209	1736	6	pound	pound	NN
26209	1736	7	of	of	IN
26209	1736	8	butter	butter	NN
26209	1736	9	,	,	,
26209	1736	10	three	three	CD
26209	1736	11	-	-	HYPH
26209	1736	12	quarters	quarter	NNS
26209	1736	13	of	of	IN
26209	1736	14	a	a	DT
26209	1736	15	pound	pound	NN
26209	1736	16	of	of	IN
26209	1736	17	sugar	sugar	NN
26209	1736	18	,	,	,
26209	1736	19	one	one	CD
26209	1736	20	pound	pound	NN
26209	1736	21	of	of	IN
26209	1736	22	sifted	sift	VBN
26209	1736	23	flour	flour	NN
26209	1736	24	,	,	,
26209	1736	25	one	one	CD
26209	1736	26	-	-	HYPH
26209	1736	27	half	half	NN
26209	1736	28	pound	pound	NN
26209	1736	29	of	of	IN
26209	1736	30	currants	currant	NNS
26209	1736	31	washed	wash	VBN
26209	1736	32	,	,	,
26209	1736	33	one	one	CD
26209	1736	34	-	-	HYPH
26209	1736	35	half	half	NN
26209	1736	36	pound	pound	NN
26209	1736	37	of	of	IN
26209	1736	38	raisins	raisin	NNS
26209	1736	39	stoned	stone	VBN
26209	1736	40	and	and	CC
26209	1736	41	chopped	chop	VBN
26209	1736	42	,	,	,
26209	1736	43	one	one	CD
26209	1736	44	-	-	HYPH
26209	1736	45	half	half	NN
26209	1736	46	pound	pound	NN
26209	1736	47	of	of	IN
26209	1736	48	citron	citron	NN
26209	1736	49	cut	cut	VBN
26209	1736	50	fine	fine	JJ
26209	1736	51	,	,	,
26209	1736	52	one	one	CD
26209	1736	53	teaspoonful	teaspoonful	JJ
26209	1736	54	each	each	DT
26209	1736	55	of	of	IN
26209	1736	56	cloves	clove	NNS
26209	1736	57	,	,	,
26209	1736	58	mace	mace	NN
26209	1736	59	,	,	,
26209	1736	60	allspice	allspice	NN
26209	1736	61	,	,	,
26209	1736	62	cinnamon	cinnamon	NN
26209	1736	63	and	and	CC
26209	1736	64	nutmeg	nutmeg	NN
26209	1736	65	,	,	,
26209	1736	66	one	one	CD
26209	1736	67	-	-	HYPH
26209	1736	68	half	half	NN
26209	1736	69	cup	cup	NN
26209	1736	70	of	of	IN
26209	1736	71	milk	milk	NN
26209	1736	72	,	,	,
26209	1736	73	one	one	CD
26209	1736	74	-	-	HYPH
26209	1736	75	half	half	NN
26209	1736	76	cup	cup	NN
26209	1736	77	of	of	IN
26209	1736	78	brandy	brandy	NN
26209	1736	79	,	,	,
26209	1736	80	four	four	CD
26209	1736	81	eggs	egg	NNS
26209	1736	82	and	and	CC
26209	1736	83	one	one	CD
26209	1736	84	teaspoonful	teaspoonful	NN
26209	1736	85	of	of	IN
26209	1736	86	soda	soda	NN
26209	1736	87	.	.	.
26209	1737	1	Beat	beat	VB
26209	1737	2	butter	butter	NN
26209	1737	3	and	and	CC
26209	1737	4	sugar	sugar	NN
26209	1737	5	to	to	IN
26209	1737	6	a	a	DT
26209	1737	7	cream	cream	NN
26209	1737	8	;	;	:
26209	1737	9	add	add	VB
26209	1737	10	the	the	DT
26209	1737	11	yolks	yolk	NNS
26209	1737	12	of	of	IN
26209	1737	13	eggs	egg	NNS
26209	1737	14	beaten	beat	VBN
26209	1737	15	light	light	JJ
26209	1737	16	with	with	IN
26209	1737	17	the	the	DT
26209	1737	18	spices	spice	NNS
26209	1737	19	and	and	CC
26209	1737	20	brandy	brandy	NN
26209	1737	21	;	;	:
26209	1737	22	then	then	RB
26209	1737	23	the	the	DT
26209	1737	24	fruit	fruit	NN
26209	1737	25	rolled	roll	VBD
26209	1737	26	in	in	IN
26209	1737	27	part	part	NN
26209	1737	28	of	of	IN
26209	1737	29	the	the	DT
26209	1737	30	flour	flour	NN
26209	1737	31	;	;	:
26209	1737	32	add	add	VB
26209	1737	33	the	the	DT
26209	1737	34	soda	soda	NN
26209	1737	35	to	to	IN
26209	1737	36	the	the	DT
26209	1737	37	rest	rest	NN
26209	1737	38	of	of	IN
26209	1737	39	the	the	DT
26209	1737	40	flour	flour	NN
26209	1737	41	and	and	CC
26209	1737	42	stir	stir	VB
26209	1737	43	alternately	alternately	RB
26209	1737	44	with	with	IN
26209	1737	45	the	the	DT
26209	1737	46	milk	milk	NN
26209	1737	47	into	into	IN
26209	1737	48	the	the	DT
26209	1737	49	other	other	JJ
26209	1737	50	ingredients	ingredient	NNS
26209	1737	51	;	;	:
26209	1737	52	add	add	VB
26209	1737	53	at	at	IN
26209	1737	54	the	the	DT
26209	1737	55	last	last	JJ
26209	1737	56	the	the	DT
26209	1737	57	whites	white	NNS
26209	1737	58	of	of	IN
26209	1737	59	eggs	egg	NNS
26209	1737	60	beaten	beat	VBN
26209	1737	61	to	to	IN
26209	1737	62	a	a	DT
26209	1737	63	stiff	stiff	JJ
26209	1737	64	froth	froth	NN
26209	1737	65	.	.	.
26209	1738	1	Bake	bake	VB
26209	1738	2	two	two	CD
26209	1738	3	hours	hour	NNS
26209	1738	4	in	in	IN
26209	1738	5	a	a	DT
26209	1738	6	moderate	moderate	JJ
26209	1738	7	oven	oven	NN
26209	1738	8	.	.	.
26209	1739	1	BAVARIAN	BAVARIAN	NNP
26209	1739	2	CAKE	CAKE	NNS
26209	1739	3	.	.	.
26209	1740	1	One	one	CD
26209	1740	2	-	-	HYPH
26209	1740	3	fifth	fifth	NN
26209	1740	4	of	of	IN
26209	1740	5	a	a	DT
26209	1740	6	pound	pound	NN
26209	1740	7	of	of	IN
26209	1740	8	blanched	blanch	VBN
26209	1740	9	and	and	CC
26209	1740	10	chopped	chop	VBN
26209	1740	11	almonds	almond	NNS
26209	1740	12	,	,	,
26209	1740	13	one	one	CD
26209	1740	14	-	-	HYPH
26209	1740	15	fifth	fifth	NN
26209	1740	16	of	of	IN
26209	1740	17	a	a	DT
26209	1740	18	pound	pound	NN
26209	1740	19	of	of	IN
26209	1740	20	flour	flour	NN
26209	1740	21	,	,	,
26209	1740	22	one	one	CD
26209	1740	23	-	-	HYPH
26209	1740	24	fifth	fifth	NN
26209	1740	25	of	of	IN
26209	1740	26	a	a	DT
26209	1740	27	pound	pound	NN
26209	1740	28	of	of	IN
26209	1740	29	sugar	sugar	NN
26209	1740	30	,	,	,
26209	1740	31	one	one	CD
26209	1740	32	-	-	HYPH
26209	1740	33	fifth	fifth	NN
26209	1740	34	of	of	IN
26209	1740	35	a	a	DT
26209	1740	36	pound	pound	NN
26209	1740	37	of	of	IN
26209	1740	38	butter	butter	NN
26209	1740	39	,	,	,
26209	1740	40	two	two	CD
26209	1740	41	eggs	egg	NNS
26209	1740	42	,	,	,
26209	1740	43	a	a	DT
26209	1740	44	saltspoonful	saltspoonful	NN
26209	1740	45	of	of	IN
26209	1740	46	cinnamon	cinnamon	NN
26209	1740	47	,	,	,
26209	1740	48	a	a	DT
26209	1740	49	saltspoonful	saltspoonful	NN
26209	1740	50	of	of	IN
26209	1740	51	nutmeg	nutmeg	NN
26209	1740	52	.	.	.
26209	1741	1	Put	put	VB
26209	1741	2	the	the	DT
26209	1741	3	flour	flour	NN
26209	1741	4	in	in	IN
26209	1741	5	a	a	DT
26209	1741	6	mixing	mixing	JJ
26209	1741	7	bowl	bowl	NN
26209	1741	8	,	,	,
26209	1741	9	then	then	RB
26209	1741	10	the	the	DT
26209	1741	11	sugar	sugar	NN
26209	1741	12	and	and	CC
26209	1741	13	spices	spice	NNS
26209	1741	14	,	,	,
26209	1741	15	the	the	DT
26209	1741	16	butter	butter	NN
26209	1741	17	and	and	CC
26209	1741	18	almonds	almond	VBZ
26209	1741	19	,	,	,
26209	1741	20	break	break	VB
26209	1741	21	the	the	DT
26209	1741	22	two	two	CD
26209	1741	23	eggs	egg	NNS
26209	1741	24	over	over	IN
26209	1741	25	it	-PRON-	PRP
26209	1741	26	all	all	DT
26209	1741	27	and	and	CC
26209	1741	28	beat	beat	VBD
26209	1741	29	with	with	IN
26209	1741	30	a	a	DT
26209	1741	31	spoon	spoon	NN
26209	1741	32	,	,	,
26209	1741	33	form	form	NN
26209	1741	34	into	into	IN
26209	1741	35	a	a	DT
26209	1741	36	dough	dough	NN
26209	1741	37	with	with	IN
26209	1741	38	the	the	DT
26209	1741	39	hands	hand	NNS
26209	1741	40	and	and	CC
26209	1741	41	roll	roll	VB
26209	1741	42	out	out	RP
26209	1741	43	about	about	IN
26209	1741	44	an	an	DT
26209	1741	45	inch	inch	NN
26209	1741	46	thick	thick	JJ
26209	1741	47	.	.	.
26209	1742	1	Cut	cut	VB
26209	1742	2	in	in	IN
26209	1742	3	any	any	DT
26209	1742	4	shape	shape	NN
26209	1742	5	liked	like	VBD
26209	1742	6	,	,	,
26209	1742	7	either	either	DT
26209	1742	8	round	round	JJ
26209	1742	9	,	,	,
26209	1742	10	square	square	JJ
26209	1742	11	or	or	CC
26209	1742	12	oblong	oblong	JJ
26209	1742	13	,	,	,
26209	1742	14	reserving	reserve	VBG
26209	1742	15	a	a	DT
26209	1742	16	little	little	JJ
26209	1742	17	for	for	IN
26209	1742	18	strips	strip	NNS
26209	1742	19	to	to	TO
26209	1742	20	decorate	decorate	VB
26209	1742	21	the	the	DT
26209	1742	22	top	top	NN
26209	1742	23	.	.	.
26209	1743	1	Spread	Spread	VBN
26209	1743	2	with	with	IN
26209	1743	3	jam	jam	NNP
26209	1743	4	,	,	,
26209	1743	5	either	either	CC
26209	1743	6	currant	currant	NN
26209	1743	7	or	or	CC
26209	1743	8	strawberry	strawberry	NN
26209	1743	9	or	or	CC
26209	1743	10	raspberry	raspberry	VB
26209	1743	11	,	,	,
26209	1743	12	and	and	CC
26209	1743	13	lay	lie	VBD
26209	1743	14	the	the	DT
26209	1743	15	thin	thin	JJ
26209	1743	16	narrow	narrow	JJ
26209	1743	17	strips	strip	NNS
26209	1743	18	of	of	IN
26209	1743	19	dough	dough	NN
26209	1743	20	across	across	IN
26209	1743	21	the	the	DT
26209	1743	22	top	top	NN
26209	1743	23	.	.	.
26209	1744	1	They	-PRON-	PRP
26209	1744	2	should	should	MD
26209	1744	3	be	be	VB
26209	1744	4	cut	cut	VBN
26209	1744	5	with	with	IN
26209	1744	6	a	a	DT
26209	1744	7	jagging	jag	VBG
26209	1744	8	iron	iron	NN
26209	1744	9	.	.	.
26209	1745	1	Bake	bake	VB
26209	1745	2	about	about	RB
26209	1745	3	three	three	CD
26209	1745	4	-	-	HYPH
26209	1745	5	quarters	quarter	NNS
26209	1745	6	of	of	IN
26209	1745	7	an	an	DT
26209	1745	8	hour	hour	NN
26209	1745	9	in	in	IN
26209	1745	10	a	a	DT
26209	1745	11	moderate	moderate	JJ
26209	1745	12	oven	oven	NN
26209	1745	13	.	.	.
26209	1746	1	POUND	pound	NN
26209	1746	2	CAKE	CAKE	NNS
26209	1746	3	.	.	.
26209	1747	1	One	one	CD
26209	1747	2	cup	cup	NN
26209	1747	3	of	of	IN
26209	1747	4	butter	butter	NN
26209	1747	5	,	,	,
26209	1747	6	a	a	DT
26209	1747	7	cup	cup	NN
26209	1747	8	and	and	CC
26209	1747	9	a	a	DT
26209	1747	10	half	half	NN
26209	1747	11	of	of	IN
26209	1747	12	flour	flour	NN
26209	1747	13	,	,	,
26209	1747	14	a	a	DT
26209	1747	15	cup	cup	NN
26209	1747	16	and	and	CC
26209	1747	17	a	a	DT
26209	1747	18	half	half	NN
26209	1747	19	of	of	IN
26209	1747	20	granulated	granulate	VBN
26209	1747	21	sugar	sugar	NN
26209	1747	22	,	,	,
26209	1747	23	six	six	CD
26209	1747	24	eggs	egg	NNS
26209	1747	25	,	,	,
26209	1747	26	and	and	CC
26209	1747	27	half	half	PDT
26209	1747	28	a	a	DT
26209	1747	29	teaspoonful	teaspoonful	NN
26209	1747	30	of	of	IN
26209	1747	31	baking	bake	VBG
26209	1747	32	powder	powder	NN
26209	1747	33	,	,	,
26209	1747	34	flavor	flavor	NN
26209	1747	35	with	with	IN
26209	1747	36	almond	almond	NN
26209	1747	37	extract	extract	NN
26209	1747	38	or	or	CC
26209	1747	39	any	any	DT
26209	1747	40	flavoring	flavoring	NN
26209	1747	41	to	to	TO
26209	1747	42	suit	suit	VB
26209	1747	43	the	the	DT
26209	1747	44	taste	taste	NN
26209	1747	45	.	.	.
26209	1748	1	Beat	beat	VB
26209	1748	2	the	the	DT
26209	1748	3	eggs	egg	NNS
26209	1748	4	together	together	RB
26209	1748	5	very	very	RB
26209	1748	6	light	light	JJ
26209	1748	7	,	,	,
26209	1748	8	then	then	RB
26209	1748	9	,	,	,
26209	1748	10	add	add	VB
26209	1748	11	sugar	sugar	NN
26209	1748	12	and	and	CC
26209	1748	13	beat	beat	VBD
26209	1748	14	again	again	RB
26209	1748	15	.	.	.
26209	1749	1	Sift	sift	VB
26209	1749	2	the	the	DT
26209	1749	3	flour	flour	NN
26209	1749	4	and	and	CC
26209	1749	5	baking	baking	NN
26209	1749	6	powder	powder	NN
26209	1749	7	together	together	RB
26209	1749	8	,	,	,
26209	1749	9	beat	beat	VBD
26209	1749	10	the	the	DT
26209	1749	11	butter	butter	NN
26209	1749	12	to	to	IN
26209	1749	13	a	a	DT
26209	1749	14	cream	cream	NN
26209	1749	15	,	,	,
26209	1749	16	and	and	CC
26209	1749	17	stir	stir	VB
26209	1749	18	the	the	DT
26209	1749	19	flour	flour	NN
26209	1749	20	into	into	IN
26209	1749	21	it	-PRON-	PRP
26209	1749	22	,	,	,
26209	1749	23	and	and	CC
26209	1749	24	then	then	RB
26209	1749	25	add	add	VB
26209	1749	26	the	the	DT
26209	1749	27	eggs	egg	NNS
26209	1749	28	and	and	CC
26209	1749	29	sugar	sugar	NN
26209	1749	30	and	and	CC
26209	1749	31	flavoring	flavoring	NN
26209	1749	32	.	.	.
26209	1750	1	SPONGE	SPONGE	VBZ
26209	1750	2	CAKE.--No	CAKE.--No	NNP
26209	1750	3	.	.	.
26209	1751	1	1	1	LS
26209	1751	2	.	.	.
26209	1752	1	Twelve	twelve	CD
26209	1752	2	eggs	egg	NNS
26209	1752	3	,	,	,
26209	1752	4	the	the	DT
26209	1752	5	weight	weight	NN
26209	1752	6	of	of	IN
26209	1752	7	ten	ten	CD
26209	1752	8	in	in	IN
26209	1752	9	powdered	powdered	JJ
26209	1752	10	sugar	sugar	NN
26209	1752	11	,	,	,
26209	1752	12	the	the	DT
26209	1752	13	weight	weight	NN
26209	1752	14	of	of	IN
26209	1752	15	six	six	CD
26209	1752	16	in	in	IN
26209	1752	17	sifted	sift	VBN
26209	1752	18	flour	flour	NN
26209	1752	19	,	,	,
26209	1752	20	the	the	DT
26209	1752	21	grated	grate	VBN
26209	1752	22	rind	rind	NN
26209	1752	23	and	and	CC
26209	1752	24	juice	juice	NN
26209	1752	25	of	of	IN
26209	1752	26	one	one	CD
26209	1752	27	lemon	lemon	NN
26209	1752	28	.	.	.
26209	1753	1	Beat	beat	VB
26209	1753	2	the	the	DT
26209	1753	3	yolks	yolk	NNS
26209	1753	4	of	of	IN
26209	1753	5	the	the	DT
26209	1753	6	eggs	egg	NNS
26209	1753	7	to	to	IN
26209	1753	8	a	a	DT
26209	1753	9	cream	cream	NN
26209	1753	10	,	,	,
26209	1753	11	add	add	VB
26209	1753	12	the	the	DT
26209	1753	13	sugar	sugar	NN
26209	1753	14	and	and	CC
26209	1753	15	stir	stir	VB
26209	1753	16	well	well	RB
26209	1753	17	,	,	,
26209	1753	18	and	and	CC
26209	1753	19	then	then	RB
26209	1753	20	the	the	DT
26209	1753	21	lemon	lemon	NN
26209	1753	22	juice	juice	NN
26209	1753	23	and	and	CC
26209	1753	24	rind	rind	NN
26209	1753	25	.	.	.
26209	1754	1	Add	add	VB
26209	1754	2	the	the	DT
26209	1754	3	whites	white	NNS
26209	1754	4	of	of	IN
26209	1754	5	eggs	egg	NNS
26209	1754	6	beaten	beat	VBN
26209	1754	7	to	to	IN
26209	1754	8	a	a	DT
26209	1754	9	stiff	stiff	JJ
26209	1754	10	froth	froth	NN
26209	1754	11	,	,	,
26209	1754	12	and	and	CC
26209	1754	13	fold	fold	VB
26209	1754	14	in	in	RB
26209	1754	15	the	the	DT
26209	1754	16	flour	flour	NN
26209	1754	17	as	as	RB
26209	1754	18	quickly	quickly	RB
26209	1754	19	and	and	CC
26209	1754	20	lightly	lightly	RB
26209	1754	21	as	as	IN
26209	1754	22	possible	possible	JJ
26209	1754	23	.	.	.
26209	1755	1	SPONGE	SPONGE	VBZ
26209	1755	2	CAKE.--No	CAKE.--No	NNP
26209	1755	3	.	.	.
26209	1756	1	2	2	LS
26209	1756	2	.	.	.
26209	1757	1	Four	four	CD
26209	1757	2	cups	cup	NNS
26209	1757	3	of	of	IN
26209	1757	4	flour	flour	NN
26209	1757	5	,	,	,
26209	1757	6	three	three	CD
26209	1757	7	cups	cup	NNS
26209	1757	8	of	of	IN
26209	1757	9	sugar	sugar	NN
26209	1757	10	,	,	,
26209	1757	11	one	one	CD
26209	1757	12	cup	cup	NN
26209	1757	13	of	of	IN
26209	1757	14	cold	cold	JJ
26209	1757	15	water	water	NN
26209	1757	16	,	,	,
26209	1757	17	eight	eight	CD
26209	1757	18	eggs	egg	NNS
26209	1757	19	,	,	,
26209	1757	20	two	two	CD
26209	1757	21	even	even	RB
26209	1757	22	tablespoonfuls	tablespoonful	NNS
26209	1757	23	of	of	IN
26209	1757	24	baking	baking	NN
26209	1757	25	powder	powder	NN
26209	1757	26	,	,	,
26209	1757	27	the	the	DT
26209	1757	28	grated	grate	VBN
26209	1757	29	peel	peel	NN
26209	1757	30	of	of	IN
26209	1757	31	an	an	DT
26209	1757	32	orange	orange	NN
26209	1757	33	.	.	.
26209	1758	1	Pour	pour	VB
26209	1758	2	the	the	DT
26209	1758	3	water	water	NN
26209	1758	4	on	on	IN
26209	1758	5	the	the	DT
26209	1758	6	sugar	sugar	NN
26209	1758	7	in	in	IN
26209	1758	8	a	a	DT
26209	1758	9	bowl	bowl	NN
26209	1758	10	,	,	,
26209	1758	11	stir	stir	VB
26209	1758	12	until	until	IN
26209	1758	13	almost	almost	RB
26209	1758	14	dissolved	dissolve	VBN
26209	1758	15	,	,	,
26209	1758	16	beat	beat	VBD
26209	1758	17	the	the	DT
26209	1758	18	whites	white	NNS
26209	1758	19	to	to	IN
26209	1758	20	a	a	DT
26209	1758	21	stiff	stiff	JJ
26209	1758	22	froth	froth	NN
26209	1758	23	,	,	,
26209	1758	24	the	the	DT
26209	1758	25	yolks	yolk	NNS
26209	1758	26	to	to	IN
26209	1758	27	a	a	DT
26209	1758	28	cream	cream	NN
26209	1758	29	,	,	,
26209	1758	30	put	put	VB
26209	1758	31	one	one	CD
26209	1758	32	cup	cup	NN
26209	1758	33	of	of	IN
26209	1758	34	flour	flour	NN
26209	1758	35	with	with	IN
26209	1758	36	the	the	DT
26209	1758	37	yolks	yolk	NNS
26209	1758	38	into	into	IN
26209	1758	39	the	the	DT
26209	1758	40	sugar	sugar	NN
26209	1758	41	and	and	CC
26209	1758	42	water	water	NN
26209	1758	43	,	,	,
26209	1758	44	beat	beat	VBD
26209	1758	45	hard	hard	RB
26209	1758	46	,	,	,
26209	1758	47	add	add	VB
26209	1758	48	the	the	DT
26209	1758	49	whites	white	NNS
26209	1758	50	of	of	IN
26209	1758	51	the	the	DT
26209	1758	52	eggs	egg	NNS
26209	1758	53	,	,	,
26209	1758	54	mix	mix	VB
26209	1758	55	the	the	DT
26209	1758	56	baking	baking	NN
26209	1758	57	powder	powder	NN
26209	1758	58	with	with	IN
26209	1758	59	the	the	DT
26209	1758	60	flour	flour	NN
26209	1758	61	,	,	,
26209	1758	62	and	and	CC
26209	1758	63	stir	stir	VB
26209	1758	64	into	into	IN
26209	1758	65	the	the	DT
26209	1758	66	other	other	JJ
26209	1758	67	ingredients	ingredient	NNS
26209	1758	68	by	by	IN
26209	1758	69	degrees	degree	NNS
26209	1758	70	quickly	quickly	RB
26209	1758	71	and	and	CC
26209	1758	72	lightly	lightly	RB
26209	1758	73	.	.	.
26209	1759	1	Bake	bake	VB
26209	1759	2	in	in	IN
26209	1759	3	a	a	DT
26209	1759	4	shallow	shallow	JJ
26209	1759	5	pan	pan	NN
26209	1759	6	in	in	IN
26209	1759	7	a	a	DT
26209	1759	8	quick	quick	JJ
26209	1759	9	oven	oven	NN
26209	1759	10	.	.	.
26209	1760	1	When	when	WRB
26209	1760	2	it	-PRON-	PRP
26209	1760	3	no	no	RB
26209	1760	4	longer	long	RBR
26209	1760	5	sizzles	sizzle	VBZ
26209	1760	6	it	-PRON-	PRP
26209	1760	7	is	be	VBZ
26209	1760	8	done	do	VBN
26209	1760	9	.	.	.
26209	1761	1	Ice	ice	NN
26209	1761	2	with	with	IN
26209	1761	3	a	a	DT
26209	1761	4	boiled	boil	VBN
26209	1761	5	icing	ice	VBG
26209	1761	6	while	while	IN
26209	1761	7	hot	hot	JJ
26209	1761	8	,	,	,
26209	1761	9	flavored	flavor	VBN
26209	1761	10	with	with	IN
26209	1761	11	almond	almond	NN
26209	1761	12	extract	extract	NN
26209	1761	13	.	.	.
26209	1762	1	CORN	corn	NN
26209	1762	2	SPONGE	SPONGE	VBZ
26209	1762	3	CAKE	CAKE	NNS
26209	1762	4	(	(	-LRB-
26209	1762	5	a	a	DT
26209	1762	6	Spanish	Spanish	NNP
26209	1762	7	Recipe	Recipe	NNP
26209	1762	8	)	)	-RRB-
26209	1762	9	.	.	.
26209	1763	1	Half	half	PDT
26209	1763	2	a	a	DT
26209	1763	3	pound	pound	NN
26209	1763	4	of	of	IN
26209	1763	5	corn	corn	NN
26209	1763	6	meal	meal	NN
26209	1763	7	,	,	,
26209	1763	8	half	half	PDT
26209	1763	9	a	a	DT
26209	1763	10	pound	pound	NN
26209	1763	11	of	of	IN
26209	1763	12	butter	butter	NN
26209	1763	13	,	,	,
26209	1763	14	seven	seven	CD
26209	1763	15	ounces	ounce	NNS
26209	1763	16	of	of	IN
26209	1763	17	granulated	granulate	VBN
26209	1763	18	sugar	sugar	NN
26209	1763	19	,	,	,
26209	1763	20	seven	seven	CD
26209	1763	21	eggs	egg	NNS
26209	1763	22	,	,	,
26209	1763	23	two	two	CD
26209	1763	24	tablespoonfuls	tablespoonful	NNS
26209	1763	25	of	of	IN
26209	1763	26	catalan	catalan	NNP
26209	1763	27	(	(	-LRB-
26209	1763	28	brandy	brandy	NN
26209	1763	29	)	)	-RRB-
26209	1763	30	.	.	.
26209	1764	1	Beat	beat	VB
26209	1764	2	separately	separately	RB
26209	1764	3	the	the	DT
26209	1764	4	whites	white	NNS
26209	1764	5	and	and	CC
26209	1764	6	yolks	yolk	NNS
26209	1764	7	of	of	IN
26209	1764	8	the	the	DT
26209	1764	9	eggs	egg	NNS
26209	1764	10	;	;	:
26209	1764	11	when	when	WRB
26209	1764	12	the	the	DT
26209	1764	13	yolks	yolk	NNS
26209	1764	14	are	be	VBP
26209	1764	15	beaten	beat	VBN
26209	1764	16	to	to	IN
26209	1764	17	a	a	DT
26209	1764	18	cream	cream	NN
26209	1764	19	add	add	VB
26209	1764	20	the	the	DT
26209	1764	21	sugar	sugar	NN
26209	1764	22	,	,	,
26209	1764	23	then	then	RB
26209	1764	24	the	the	DT
26209	1764	25	whites	white	NNS
26209	1764	26	of	of	IN
26209	1764	27	eggs	egg	NNS
26209	1764	28	,	,	,
26209	1764	29	stir	stir	VB
26209	1764	30	the	the	DT
26209	1764	31	corn	corn	NN
26209	1764	32	meal	meal	NN
26209	1764	33	in	in	IN
26209	1764	34	lightly	lightly	RB
26209	1764	35	,	,	,
26209	1764	36	then	then	RB
26209	1764	37	the	the	DT
26209	1764	38	butter	butter	NN
26209	1764	39	melted	melt	VBD
26209	1764	40	,	,	,
26209	1764	41	and	and	CC
26209	1764	42	the	the	DT
26209	1764	43	brandy	brandy	NN
26209	1764	44	.	.	.
26209	1765	1	Mix	mix	VB
26209	1765	2	well	well	RB
26209	1765	3	,	,	,
26209	1765	4	pour	pour	VB
26209	1765	5	into	into	IN
26209	1765	6	shallow	shallow	JJ
26209	1765	7	pans	pan	NNS
26209	1765	8	well	well	RB
26209	1765	9	buttered	butter	VBD
26209	1765	10	,	,	,
26209	1765	11	and	and	CC
26209	1765	12	bake	bake	VB
26209	1765	13	in	in	RP
26209	1765	14	a	a	DT
26209	1765	15	moderate	moderate	JJ
26209	1765	16	oven	oven	NN
26209	1765	17	from	from	IN
26209	1765	18	twelve	twelve	CD
26209	1765	19	to	to	IN
26209	1765	20	fifteen	fifteen	CD
26209	1765	21	minutes	minute	NNS
26209	1765	22	,	,	,
26209	1765	23	test	test	VB
26209	1765	24	with	with	IN
26209	1765	25	a	a	DT
26209	1765	26	straw	straw	NN
26209	1765	27	.	.	.
26209	1766	1	Best	well	RBS
26209	1766	2	when	when	WRB
26209	1766	3	quite	quite	RB
26209	1766	4	fresh	fresh	JJ
26209	1766	5	.	.	.
26209	1767	1	SPICED	SPICED	NNP
26209	1767	2	GINGERBREAD	GINGERBREAD	NNP
26209	1767	3	.	.	.
26209	1768	1	One	one	CD
26209	1768	2	cup	cup	NN
26209	1768	3	of	of	IN
26209	1768	4	Porto	Porto	NNP
26209	1768	5	Rico	Rico	NNP
26209	1768	6	molasses	molasse	NNS
26209	1768	7	,	,	,
26209	1768	8	one	one	CD
26209	1768	9	cup	cup	NN
26209	1768	10	of	of	IN
26209	1768	11	boiling	boiling	NN
26209	1768	12	water	water	NN
26209	1768	13	,	,	,
26209	1768	14	butter	butter	VB
26209	1768	15	the	the	DT
26209	1768	16	size	size	NN
26209	1768	17	of	of	IN
26209	1768	18	an	an	DT
26209	1768	19	egg	egg	NN
26209	1768	20	,	,	,
26209	1768	21	half	half	PDT
26209	1768	22	a	a	DT
26209	1768	23	teaspoonful	teaspoonful	NN
26209	1768	24	of	of	IN
26209	1768	25	ground	ground	NN
26209	1768	26	cloves	clove	NNS
26209	1768	27	,	,	,
26209	1768	28	one	one	CD
26209	1768	29	teaspoonful	teaspoonful	NN
26209	1768	30	of	of	IN
26209	1768	31	cinnamon	cinnamon	NN
26209	1768	32	,	,	,
26209	1768	33	one	one	CD
26209	1768	34	egg	egg	NN
26209	1768	35	,	,	,
26209	1768	36	one	one	CD
26209	1768	37	teaspoonful	teaspoonful	NN
26209	1768	38	of	of	IN
26209	1768	39	ginger	ginger	NN
26209	1768	40	,	,	,
26209	1768	41	half	half	PDT
26209	1768	42	a	a	DT
26209	1768	43	teaspoonful	teaspoonful	NN
26209	1768	44	of	of	IN
26209	1768	45	soda	soda	NN
26209	1768	46	,	,	,
26209	1768	47	a	a	DT
26209	1768	48	light	light	JJ
26209	1768	49	half	half	JJ
26209	1768	50	pound	pound	NN
26209	1768	51	of	of	IN
26209	1768	52	flour	flour	NN
26209	1768	53	,	,	,
26209	1768	54	a	a	DT
26209	1768	55	quarter	quarter	NN
26209	1768	56	of	of	IN
26209	1768	57	a	a	DT
26209	1768	58	cup	cup	NN
26209	1768	59	of	of	IN
26209	1768	60	brown	brown	JJ
26209	1768	61	sugar	sugar	NN
26209	1768	62	.	.	.
26209	1769	1	Melt	melt	VB
26209	1769	2	the	the	DT
26209	1769	3	butter	butter	NN
26209	1769	4	and	and	CC
26209	1769	5	stir	stir	VB
26209	1769	6	into	into	IN
26209	1769	7	the	the	DT
26209	1769	8	molasses	molasse	NNS
26209	1769	9	,	,	,
26209	1769	10	add	add	VB
26209	1769	11	the	the	DT
26209	1769	12	spices	spice	NNS
26209	1769	13	,	,	,
26209	1769	14	then	then	RB
26209	1769	15	the	the	DT
26209	1769	16	water	water	NN
26209	1769	17	.	.	.
26209	1770	1	Sift	sift	VB
26209	1770	2	the	the	DT
26209	1770	3	soda	soda	NN
26209	1770	4	with	with	IN
26209	1770	5	the	the	DT
26209	1770	6	flour	flour	NN
26209	1770	7	and	and	CC
26209	1770	8	add	add	VB
26209	1770	9	at	at	IN
26209	1770	10	the	the	DT
26209	1770	11	last	last	JJ
26209	1770	12	.	.	.
26209	1771	1	Currants	currant	NNS
26209	1771	2	and	and	CC
26209	1771	3	raisins	raisin	NNS
26209	1771	4	stoned	stone	VBD
26209	1771	5	and	and	CC
26209	1771	6	chopped	chop	VBN
26209	1771	7	may	may	MD
26209	1771	8	be	be	VB
26209	1771	9	added	add	VBN
26209	1771	10	and	and	CC
26209	1771	11	are	be	VBP
26209	1771	12	an	an	DT
26209	1771	13	improvement	improvement	NN
26209	1771	14	.	.	.
26209	1772	1	The	the	DT
26209	1772	2	cake	cake	NN
26209	1772	3	may	may	MD
26209	1772	4	be	be	VB
26209	1772	5	baked	bake	VBN
26209	1772	6	in	in	IN
26209	1772	7	a	a	DT
26209	1772	8	loaf	loaf	NN
26209	1772	9	or	or	CC
26209	1772	10	in	in	IN
26209	1772	11	small	small	JJ
26209	1772	12	moulds	mould	NNS
26209	1772	13	.	.	.
26209	1773	1	CREAM	cream	NN
26209	1773	2	GINGERBREAD	gingerbread	RB
26209	1773	3	.	.	.
26209	1774	1	One	one	CD
26209	1774	2	cup	cup	NN
26209	1774	3	of	of	IN
26209	1774	4	Porto	Porto	NNP
26209	1774	5	Rico	Rico	NNP
26209	1774	6	molasses	molasse	NNS
26209	1774	7	,	,	,
26209	1774	8	one	one	CD
26209	1774	9	cup	cup	NN
26209	1774	10	of	of	IN
26209	1774	11	sour	sour	JJ
26209	1774	12	cream	cream	NN
26209	1774	13	,	,	,
26209	1774	14	two	two	CD
26209	1774	15	cups	cup	NNS
26209	1774	16	of	of	IN
26209	1774	17	sifted	sift	VBN
26209	1774	18	flour	flour	NN
26209	1774	19	,	,	,
26209	1774	20	one	one	CD
26209	1774	21	teaspoonful	teaspoonful	NN
26209	1774	22	of	of	IN
26209	1774	23	salt	salt	NN
26209	1774	24	,	,	,
26209	1774	25	one	one	CD
26209	1774	26	teaspoonful	teaspoonful	NN
26209	1774	27	of	of	IN
26209	1774	28	ginger	ginger	NN
26209	1774	29	,	,	,
26209	1774	30	one	one	CD
26209	1774	31	even	even	RB
26209	1774	32	teaspoonful	teaspoonful	JJ
26209	1774	33	of	of	IN
26209	1774	34	soda	soda	NN
26209	1774	35	,	,	,
26209	1774	36	one	one	CD
26209	1774	37	egg	egg	NN
26209	1774	38	,	,	,
26209	1774	39	a	a	DT
26209	1774	40	little	little	JJ
26209	1774	41	cinnamon	cinnamon	NN
26209	1774	42	,	,	,
26209	1774	43	cloves	clove	NNS
26209	1774	44	and	and	CC
26209	1774	45	nutmeg	nutmeg	NN
26209	1774	46	,	,	,
26209	1774	47	two	two	CD
26209	1774	48	tablespoonfuls	tablespoonful	NNS
26209	1774	49	of	of	IN
26209	1774	50	brown	brown	JJ
26209	1774	51	sugar	sugar	NN
26209	1774	52	.	.	.
26209	1775	1	Beat	beat	VB
26209	1775	2	the	the	DT
26209	1775	3	egg	egg	NN
26209	1775	4	,	,	,
26209	1775	5	sugar	sugar	NN
26209	1775	6	and	and	CC
26209	1775	7	spice	spice	VB
26209	1775	8	together	together	RB
26209	1775	9	,	,	,
26209	1775	10	add	add	VB
26209	1775	11	the	the	DT
26209	1775	12	molasses	molasse	NNS
26209	1775	13	and	and	CC
26209	1775	14	one	one	CD
26209	1775	15	cup	cup	NN
26209	1775	16	of	of	IN
26209	1775	17	flour	flour	NN
26209	1775	18	,	,	,
26209	1775	19	then	then	RB
26209	1775	20	the	the	DT
26209	1775	21	cream	cream	NN
26209	1775	22	,	,	,
26209	1775	23	after	after	IN
26209	1775	24	that	that	DT
26209	1775	25	the	the	DT
26209	1775	26	other	other	JJ
26209	1775	27	cup	cup	NN
26209	1775	28	of	of	IN
26209	1775	29	flour	flour	NN
26209	1775	30	with	with	IN
26209	1775	31	the	the	DT
26209	1775	32	soda	soda	NN
26209	1775	33	sifted	sift	VBN
26209	1775	34	together	together	RB
26209	1775	35	.	.	.
26209	1776	1	It	-PRON-	PRP
26209	1776	2	should	should	MD
26209	1776	3	be	be	VB
26209	1776	4	a	a	DT
26209	1776	5	thick	thick	JJ
26209	1776	6	batter	batter	NN
26209	1776	7	,	,	,
26209	1776	8	and	and	CC
26209	1776	9	if	if	IN
26209	1776	10	not	not	RB
26209	1776	11	thick	thick	JJ
26209	1776	12	enough	enough	RB
26209	1776	13	add	add	VB
26209	1776	14	a	a	DT
26209	1776	15	little	little	RB
26209	1776	16	more	more	JJR
26209	1776	17	flour	flour	NN
26209	1776	18	--	--	:
26209	1776	19	not	not	RB
26209	1776	20	more	more	JJR
26209	1776	21	than	than	IN
26209	1776	22	half	half	PDT
26209	1776	23	a	a	DT
26209	1776	24	cup	cup	NN
26209	1776	25	.	.	.
26209	1777	1	Bake	bake	VB
26209	1777	2	in	in	IN
26209	1777	3	a	a	DT
26209	1777	4	shallow	shallow	JJ
26209	1777	5	pan	pan	NN
26209	1777	6	.	.	.
26209	1778	1	When	when	WRB
26209	1778	2	done	do	VBN
26209	1778	3	the	the	DT
26209	1778	4	cake	cake	NN
26209	1778	5	should	should	MD
26209	1778	6	be	be	VB
26209	1778	7	about	about	RB
26209	1778	8	two	two	CD
26209	1778	9	inches	inch	NNS
26209	1778	10	thick	thick	JJ
26209	1778	11	.	.	.
26209	1779	1	Ice	ice	NN
26209	1779	2	with	with	IN
26209	1779	3	boiled	boil	VBN
26209	1779	4	icing	icing	NN
26209	1779	5	.	.	.
26209	1780	1	GINGER	ginger	NN
26209	1780	2	SPONGE	SPONGE	VBZ
26209	1780	3	CAKE	CAKE	NNS
26209	1780	4	.	.	.
26209	1781	1	Half	half	PDT
26209	1781	2	a	a	DT
26209	1781	3	cup	cup	NN
26209	1781	4	of	of	IN
26209	1781	5	milk	milk	NN
26209	1781	6	,	,	,
26209	1781	7	half	half	PDT
26209	1781	8	a	a	DT
26209	1781	9	cup	cup	NN
26209	1781	10	of	of	IN
26209	1781	11	molasses	molasse	NNS
26209	1781	12	,	,	,
26209	1781	13	one	one	CD
26209	1781	14	cup	cup	NN
26209	1781	15	of	of	IN
26209	1781	16	sugar	sugar	NN
26209	1781	17	,	,	,
26209	1781	18	a	a	DT
26209	1781	19	third	third	NN
26209	1781	20	of	of	IN
26209	1781	21	a	a	DT
26209	1781	22	cup	cup	NN
26209	1781	23	of	of	IN
26209	1781	24	butter	butter	NN
26209	1781	25	,	,	,
26209	1781	26	a	a	DT
26209	1781	27	cup	cup	NN
26209	1781	28	and	and	CC
26209	1781	29	a	a	DT
26209	1781	30	half	half	NN
26209	1781	31	of	of	IN
26209	1781	32	flour	flour	NN
26209	1781	33	,	,	,
26209	1781	34	half	half	PDT
26209	1781	35	a	a	DT
26209	1781	36	teaspoonful	teaspoonful	NN
26209	1781	37	of	of	IN
26209	1781	38	cream	cream	NN
26209	1781	39	of	of	IN
26209	1781	40	tartar	tartar	NN
26209	1781	41	,	,	,
26209	1781	42	a	a	DT
26209	1781	43	quarter	quarter	NN
26209	1781	44	of	of	IN
26209	1781	45	a	a	DT
26209	1781	46	teaspoonful	teaspoonful	NN
26209	1781	47	of	of	IN
26209	1781	48	soda	soda	NN
26209	1781	49	sifted	sift	VBN
26209	1781	50	together	together	RB
26209	1781	51	with	with	IN
26209	1781	52	the	the	DT
26209	1781	53	flour	flour	NN
26209	1781	54	,	,	,
26209	1781	55	two	two	CD
26209	1781	56	eggs	egg	NNS
26209	1781	57	,	,	,
26209	1781	58	one	one	CD
26209	1781	59	teaspoonful	teaspoonful	NN
26209	1781	60	of	of	IN
26209	1781	61	ginger	ginger	NN
26209	1781	62	,	,	,
26209	1781	63	one	one	CD
26209	1781	64	teaspoonful	teaspoonful	NN
26209	1781	65	of	of	IN
26209	1781	66	cinnamon	cinnamon	NN
26209	1781	67	,	,	,
26209	1781	68	and	and	CC
26209	1781	69	half	half	PDT
26209	1781	70	a	a	DT
26209	1781	71	teaspoonful	teaspoonful	NN
26209	1781	72	of	of	IN
26209	1781	73	cloves	clove	NNS
26209	1781	74	.	.	.
26209	1782	1	Bake	bake	VB
26209	1782	2	in	in	IN
26209	1782	3	a	a	DT
26209	1782	4	shallow	shallow	JJ
26209	1782	5	pan	pan	NN
26209	1782	6	.	.	.
26209	1783	1	SOFT	soft	JJ
26209	1783	2	GINGERBREAD	GINGERBREAD	NNP
26209	1783	3	.	.	.
26209	1784	1	One	one	CD
26209	1784	2	cup	cup	NN
26209	1784	3	of	of	IN
26209	1784	4	molasses	molasse	NNS
26209	1784	5	,	,	,
26209	1784	6	one	one	CD
26209	1784	7	cup	cup	NN
26209	1784	8	of	of	IN
26209	1784	9	butter	butter	NN
26209	1784	10	,	,	,
26209	1784	11	one	one	CD
26209	1784	12	cup	cup	NN
26209	1784	13	of	of	IN
26209	1784	14	brown	brown	JJ
26209	1784	15	sugar	sugar	NN
26209	1784	16	,	,	,
26209	1784	17	one	one	CD
26209	1784	18	cup	cup	NN
26209	1784	19	of	of	IN
26209	1784	20	sour	sour	JJ
26209	1784	21	milk	milk	NN
26209	1784	22	,	,	,
26209	1784	23	three	three	CD
26209	1784	24	and	and	CC
26209	1784	25	a	a	DT
26209	1784	26	half	half	NN
26209	1784	27	cups	cup	NNS
26209	1784	28	of	of	IN
26209	1784	29	flour	flour	NN
26209	1784	30	,	,	,
26209	1784	31	half	half	PDT
26209	1784	32	a	a	DT
26209	1784	33	teaspoonful	teaspoonful	NN
26209	1784	34	of	of	IN
26209	1784	35	soda	soda	NN
26209	1784	36	,	,	,
26209	1784	37	five	five	CD
26209	1784	38	eggs	egg	NNS
26209	1784	39	,	,	,
26209	1784	40	ginger	ginger	NN
26209	1784	41	,	,	,
26209	1784	42	allspice	allspice	NN
26209	1784	43	,	,	,
26209	1784	44	cloves	clove	NNS
26209	1784	45	and	and	CC
26209	1784	46	cinnamon	cinnamon	NN
26209	1784	47	to	to	TO
26209	1784	48	taste	taste	VB
26209	1784	49	.	.	.
26209	1785	1	Beat	beat	VB
26209	1785	2	butter	butter	NN
26209	1785	3	and	and	CC
26209	1785	4	sugar	sugar	NN
26209	1785	5	to	to	IN
26209	1785	6	a	a	DT
26209	1785	7	cream	cream	NN
26209	1785	8	,	,	,
26209	1785	9	stir	stir	VB
26209	1785	10	in	in	IN
26209	1785	11	the	the	DT
26209	1785	12	molasses	molasse	NNS
26209	1785	13	and	and	CC
26209	1785	14	spice	spice	NN
26209	1785	15	,	,	,
26209	1785	16	add	add	VB
26209	1785	17	a	a	DT
26209	1785	18	cup	cup	NN
26209	1785	19	of	of	IN
26209	1785	20	the	the	DT
26209	1785	21	flour	flour	NN
26209	1785	22	,	,	,
26209	1785	23	then	then	RB
26209	1785	24	part	part	NN
26209	1785	25	of	of	IN
26209	1785	26	the	the	DT
26209	1785	27	milk	milk	NN
26209	1785	28	,	,	,
26209	1785	29	mix	mix	VB
26209	1785	30	the	the	DT
26209	1785	31	soda	soda	NN
26209	1785	32	with	with	IN
26209	1785	33	the	the	DT
26209	1785	34	rest	rest	NN
26209	1785	35	of	of	IN
26209	1785	36	the	the	DT
26209	1785	37	flour	flour	NN
26209	1785	38	and	and	CC
26209	1785	39	stir	stir	VB
26209	1785	40	in	in	IN
26209	1785	41	alternately	alternately	RB
26209	1785	42	with	with	IN
26209	1785	43	the	the	DT
26209	1785	44	milk	milk	NN
26209	1785	45	.	.	.
26209	1786	1	Bake	bake	VB
26209	1786	2	in	in	IN
26209	1786	3	shallow	shallow	JJ
26209	1786	4	pans	pan	NNS
26209	1786	5	in	in	IN
26209	1786	6	a	a	DT
26209	1786	7	moderate	moderate	JJ
26209	1786	8	oven	oven	NN
26209	1786	9	.	.	.
26209	1787	1	GINGER	GINGER	NNP
26209	1787	2	CAKES	CAKES	NNP
26209	1787	3	.	.	.
26209	1788	1	Three	three	CD
26209	1788	2	-	-	HYPH
26209	1788	3	quarters	quarter	NNS
26209	1788	4	of	of	IN
26209	1788	5	a	a	DT
26209	1788	6	pound	pound	NN
26209	1788	7	of	of	IN
26209	1788	8	butter	butter	NN
26209	1788	9	,	,	,
26209	1788	10	three	three	CD
26209	1788	11	-	-	HYPH
26209	1788	12	quarters	quarter	NNS
26209	1788	13	of	of	IN
26209	1788	14	a	a	DT
26209	1788	15	pound	pound	NN
26209	1788	16	of	of	IN
26209	1788	17	granulated	granulate	VBN
26209	1788	18	sugar	sugar	NN
26209	1788	19	,	,	,
26209	1788	20	one	one	CD
26209	1788	21	pound	pound	NN
26209	1788	22	of	of	IN
26209	1788	23	flour	flour	NN
26209	1788	24	,	,	,
26209	1788	25	one	one	CD
26209	1788	26	teaspoonful	teaspoonful	NN
26209	1788	27	of	of	IN
26209	1788	28	ginger	ginger	NN
26209	1788	29	,	,	,
26209	1788	30	two	two	CD
26209	1788	31	even	even	RB
26209	1788	32	teaspoonfuls	teaspoonful	NNS
26209	1788	33	of	of	IN
26209	1788	34	soda	soda	NN
26209	1788	35	sifted	sift	VBN
26209	1788	36	with	with	IN
26209	1788	37	the	the	DT
26209	1788	38	flour	flour	NN
26209	1788	39	.	.	.
26209	1789	1	Mix	mix	VB
26209	1789	2	well	well	RB
26209	1789	3	together	together	RB
26209	1789	4	.	.	.
26209	1790	1	Roll	roll	VB
26209	1790	2	out	out	RP
26209	1790	3	,	,	,
26209	1790	4	cut	cut	VBN
26209	1790	5	in	in	IN
26209	1790	6	small	small	JJ
26209	1790	7	round	round	JJ
26209	1790	8	cakes	cake	NNS
26209	1790	9	,	,	,
26209	1790	10	brush	brush	VBP
26209	1790	11	over	over	RP
26209	1790	12	with	with	IN
26209	1790	13	white	white	NNP
26209	1790	14	of	of	IN
26209	1790	15	egg	egg	NN
26209	1790	16	,	,	,
26209	1790	17	and	and	CC
26209	1790	18	sprinkle	sprinkle	VB
26209	1790	19	with	with	IN
26209	1790	20	sugar	sugar	NN
26209	1790	21	and	and	CC
26209	1790	22	finely	finely	RB
26209	1790	23	chopped	chop	VBD
26209	1790	24	almonds	almond	NNS
26209	1790	25	.	.	.
26209	1791	1	Bake	bake	VB
26209	1791	2	in	in	IN
26209	1791	3	a	a	DT
26209	1791	4	slow	slow	JJ
26209	1791	5	oven	oven	NN
26209	1791	6	.	.	.
26209	1792	1	GINGER	GINGER	NNP
26209	1792	2	SNAPS.--No	SNAPS.--No	NNP
26209	1792	3	.	.	.
26209	1793	1	1	1	LS
26209	1793	2	.	.	.
26209	1794	1	Rub	Rub	NNP
26209	1794	2	three	three	CD
26209	1794	3	-	-	HYPH
26209	1794	4	quarters	quarter	NNS
26209	1794	5	of	of	IN
26209	1794	6	a	a	DT
26209	1794	7	pound	pound	NN
26209	1794	8	of	of	IN
26209	1794	9	butter	butter	NN
26209	1794	10	into	into	IN
26209	1794	11	a	a	DT
26209	1794	12	pound	pound	NN
26209	1794	13	of	of	IN
26209	1794	14	sifted	sift	VBN
26209	1794	15	flour	flour	NN
26209	1794	16	and	and	CC
26209	1794	17	mix	mix	NN
26209	1794	18	in	in	IN
26209	1794	19	half	half	PDT
26209	1794	20	a	a	DT
26209	1794	21	pound	pound	NN
26209	1794	22	of	of	IN
26209	1794	23	brown	brown	JJ
26209	1794	24	sugar	sugar	NN
26209	1794	25	,	,	,
26209	1794	26	add	add	VB
26209	1794	27	six	six	CD
26209	1794	28	tablespoonfuls	tablespoonful	NNS
26209	1794	29	of	of	IN
26209	1794	30	ginger	ginger	NN
26209	1794	31	,	,	,
26209	1794	32	one	one	CD
26209	1794	33	teaspoonful	teaspoonful	NN
26209	1794	34	of	of	IN
26209	1794	35	powdered	powdered	JJ
26209	1794	36	cloves	clove	NNS
26209	1794	37	,	,	,
26209	1794	38	and	and	CC
26209	1794	39	two	two	CD
26209	1794	40	teaspoonfuls	teaspoonful	NNS
26209	1794	41	of	of	IN
26209	1794	42	cinnamon	cinnamon	NN
26209	1794	43	,	,	,
26209	1794	44	stir	stir	NN
26209	1794	45	in	in	IN
26209	1794	46	a	a	DT
26209	1794	47	pint	pint	NN
26209	1794	48	of	of	IN
26209	1794	49	Porto	Porto	NNP
26209	1794	50	Rico	Rico	NNP
26209	1794	51	molasses	molasse	NNS
26209	1794	52	and	and	CC
26209	1794	53	the	the	DT
26209	1794	54	grated	grate	VBN
26209	1794	55	peel	peel	NN
26209	1794	56	of	of	IN
26209	1794	57	a	a	DT
26209	1794	58	large	large	JJ
26209	1794	59	lemon	lemon	NN
26209	1794	60	,	,	,
26209	1794	61	add	add	VB
26209	1794	62	at	at	IN
26209	1794	63	the	the	DT
26209	1794	64	last	last	JJ
26209	1794	65	a	a	DT
26209	1794	66	teaspoonful	teaspoonful	NN
26209	1794	67	of	of	IN
26209	1794	68	soda	soda	NN
26209	1794	69	dissolved	dissolve	VBN
26209	1794	70	in	in	IN
26209	1794	71	tepid	tepid	NN
26209	1794	72	water	water	NN
26209	1794	73	.	.	.
26209	1795	1	Beat	beat	VB
26209	1795	2	the	the	DT
26209	1795	3	mixture	mixture	NN
26209	1795	4	hard	hard	RB
26209	1795	5	with	with	IN
26209	1795	6	a	a	DT
26209	1795	7	wooden	wooden	JJ
26209	1795	8	spoon	spoon	NN
26209	1795	9	,	,	,
26209	1795	10	make	make	VB
26209	1795	11	it	-PRON-	PRP
26209	1795	12	into	into	IN
26209	1795	13	a	a	DT
26209	1795	14	lump	lump	NN
26209	1795	15	of	of	IN
26209	1795	16	dough	dough	NN
26209	1795	17	just	just	RB
26209	1795	18	stiff	stiff	VB
26209	1795	19	enough	enough	RB
26209	1795	20	to	to	TO
26209	1795	21	roll	roll	VB
26209	1795	22	.	.	.
26209	1796	1	Cut	cut	NN
26209	1796	2	in	in	IN
26209	1796	3	small	small	JJ
26209	1796	4	cakes	cake	NNS
26209	1796	5	and	and	CC
26209	1796	6	bake	bake	NN
26209	1796	7	in	in	RP
26209	1796	8	a	a	DT
26209	1796	9	moderate	moderate	JJ
26209	1796	10	oven	oven	NN
26209	1796	11	.	.	.
26209	1797	1	GINGER	GINGER	NNP
26209	1797	2	SNAPS.--No	SNAPS.--No	NNP
26209	1797	3	.	.	.
26209	1798	1	2	2	LS
26209	1798	2	.	.	.
26209	1799	1	One	one	CD
26209	1799	2	pint	pint	NN
26209	1799	3	of	of	IN
26209	1799	4	Porto	Porto	NNP
26209	1799	5	Rico	Rico	NNP
26209	1799	6	molasses	molasse	NNS
26209	1799	7	,	,	,
26209	1799	8	one	one	CD
26209	1799	9	pound	pound	NN
26209	1799	10	of	of	IN
26209	1799	11	brown	brown	JJ
26209	1799	12	sugar	sugar	NN
26209	1799	13	,	,	,
26209	1799	14	one	one	CD
26209	1799	15	pound	pound	NN
26209	1799	16	of	of	IN
26209	1799	17	butter	butter	NN
26209	1799	18	,	,	,
26209	1799	19	two	two	CD
26209	1799	20	pounds	pound	NNS
26209	1799	21	of	of	IN
26209	1799	22	flour	flour	NN
26209	1799	23	,	,	,
26209	1799	24	two	two	CD
26209	1799	25	tablespoonfuls	tablespoonful	NNS
26209	1799	26	of	of	IN
26209	1799	27	ginger	ginger	NN
26209	1799	28	,	,	,
26209	1799	29	two	two	CD
26209	1799	30	of	of	IN
26209	1799	31	cinnamon	cinnamon	NN
26209	1799	32	,	,	,
26209	1799	33	half	half	PDT
26209	1799	34	a	a	DT
26209	1799	35	tablespoonful	tablespoonful	NN
26209	1799	36	of	of	IN
26209	1799	37	allspice	allspice	NN
26209	1799	38	,	,	,
26209	1799	39	a	a	DT
26209	1799	40	teaspoonful	teaspoonful	NN
26209	1799	41	of	of	IN
26209	1799	42	nutmeg	nutmeg	NNP
26209	1799	43	and	and	CC
26209	1799	44	half	half	PDT
26209	1799	45	an	an	DT
26209	1799	46	ounce	ounce	NN
26209	1799	47	of	of	IN
26209	1799	48	soda	soda	NN
26209	1799	49	.	.	.
26209	1800	1	Beat	beat	VB
26209	1800	2	butter	butter	NN
26209	1800	3	and	and	CC
26209	1800	4	sugar	sugar	NN
26209	1800	5	to	to	IN
26209	1800	6	a	a	DT
26209	1800	7	cream	cream	NN
26209	1800	8	,	,	,
26209	1800	9	add	add	VB
26209	1800	10	the	the	DT
26209	1800	11	spice	spice	NN
26209	1800	12	and	and	CC
26209	1800	13	molasses	molasse	NNS
26209	1800	14	,	,	,
26209	1800	15	mix	mix	VB
26209	1800	16	the	the	DT
26209	1800	17	soda	soda	NN
26209	1800	18	with	with	IN
26209	1800	19	half	half	NN
26209	1800	20	of	of	IN
26209	1800	21	the	the	DT
26209	1800	22	flour	flour	NN
26209	1800	23	and	and	CC
26209	1800	24	stir	stir	VB
26209	1800	25	all	all	DT
26209	1800	26	together	together	RB
26209	1800	27	.	.	.
26209	1801	1	Roll	roll	VB
26209	1801	2	thin	thin	JJ
26209	1801	3	,	,	,
26209	1801	4	cut	cut	VBN
26209	1801	5	in	in	IN
26209	1801	6	small	small	JJ
26209	1801	7	cakes	cake	NNS
26209	1801	8	and	and	CC
26209	1801	9	bake	bake	NN
26209	1801	10	in	in	RP
26209	1801	11	a	a	DT
26209	1801	12	moderate	moderate	JJ
26209	1801	13	oven	oven	NN
26209	1801	14	.	.	.
26209	1802	1	HARD	HARD	NNP
26209	1802	2	GINGERBREAD	GINGERBREAD	NNP
26209	1802	3	.	.	.
26209	1803	1	Two	two	CD
26209	1803	2	cups	cup	NNS
26209	1803	3	of	of	IN
26209	1803	4	Porto	Porto	NNP
26209	1803	5	Rico	Rico	NNP
26209	1803	6	molasses	molasse	NNS
26209	1803	7	,	,	,
26209	1803	8	one	one	CD
26209	1803	9	cup	cup	NN
26209	1803	10	of	of	IN
26209	1803	11	brown	brown	JJ
26209	1803	12	sugar	sugar	NN
26209	1803	13	,	,	,
26209	1803	14	one	one	CD
26209	1803	15	cup	cup	NN
26209	1803	16	of	of	IN
26209	1803	17	butter	butter	NN
26209	1803	18	,	,	,
26209	1803	19	two	two	CD
26209	1803	20	tablespoonfuls	tablespoonful	NNS
26209	1803	21	of	of	IN
26209	1803	22	ginger	ginger	NN
26209	1803	23	,	,	,
26209	1803	24	flour	flour	NN
26209	1803	25	to	to	TO
26209	1803	26	make	make	VB
26209	1803	27	the	the	DT
26209	1803	28	dough	dough	NN
26209	1803	29	stiff	stiff	VB
26209	1803	30	enough	enough	RB
26209	1803	31	to	to	TO
26209	1803	32	roll	roll	VB
26209	1803	33	.	.	.
26209	1804	1	It	-PRON-	PRP
26209	1804	2	requires	require	VBZ
26209	1804	3	to	to	TO
26209	1804	4	be	be	VB
26209	1804	5	kneaded	knead	VBN
26209	1804	6	thoroughly	thoroughly	RB
26209	1804	7	.	.	.
26209	1805	1	It	-PRON-	PRP
26209	1805	2	is	be	VBZ
26209	1805	3	better	well	JJR
26209	1805	4	that	that	IN
26209	1805	5	the	the	DT
26209	1805	6	dough	dough	NN
26209	1805	7	be	be	VB
26209	1805	8	made	make	VBN
26209	1805	9	the	the	DT
26209	1805	10	day	day	NN
26209	1805	11	before	before	IN
26209	1805	12	the	the	DT
26209	1805	13	cakes	cake	NNS
26209	1805	14	are	be	VBP
26209	1805	15	to	to	TO
26209	1805	16	be	be	VB
26209	1805	17	baked	bake	VBN
26209	1805	18	that	that	IN
26209	1805	19	it	-PRON-	PRP
26209	1805	20	may	may	MD
26209	1805	21	dry	dry	VB
26209	1805	22	a	a	DT
26209	1805	23	little	little	JJ
26209	1805	24	,	,	,
26209	1805	25	as	as	IN
26209	1805	26	they	-PRON-	PRP
26209	1805	27	are	be	VBP
26209	1805	28	spoiled	spoil	VBN
26209	1805	29	if	if	IN
26209	1805	30	too	too	RB
26209	1805	31	much	much	JJ
26209	1805	32	flour	flour	NN
26209	1805	33	is	be	VBZ
26209	1805	34	added	add	VBN
26209	1805	35	.	.	.
26209	1806	1	Roll	roll	VB
26209	1806	2	thin	thin	JJ
26209	1806	3	,	,	,
26209	1806	4	cut	cut	VBN
26209	1806	5	in	in	IN
26209	1806	6	oblong	oblong	JJ
26209	1806	7	cakes	cake	NNS
26209	1806	8	with	with	IN
26209	1806	9	a	a	DT
26209	1806	10	jagging	jag	VBG
26209	1806	11	iron	iron	NN
26209	1806	12	,	,	,
26209	1806	13	or	or	CC
26209	1806	14	in	in	IN
26209	1806	15	any	any	DT
26209	1806	16	way	way	NN
26209	1806	17	to	to	TO
26209	1806	18	suit	suit	VB
26209	1806	19	the	the	DT
26209	1806	20	fancy	fancy	NN
26209	1806	21	.	.	.
26209	1807	1	BRANDY	BRANDY	NNP
26209	1807	2	SNAPS	SNAPS	NNP
26209	1807	3	.	.	.
26209	1808	1	One	one	CD
26209	1808	2	pound	pound	NN
26209	1808	3	of	of	IN
26209	1808	4	flour	flour	NN
26209	1808	5	,	,	,
26209	1808	6	a	a	DT
26209	1808	7	quarter	quarter	NN
26209	1808	8	of	of	IN
26209	1808	9	a	a	DT
26209	1808	10	pound	pound	NN
26209	1808	11	of	of	IN
26209	1808	12	butter	butter	NN
26209	1808	13	,	,	,
26209	1808	14	a	a	DT
26209	1808	15	quarter	quarter	NN
26209	1808	16	of	of	IN
26209	1808	17	a	a	DT
26209	1808	18	pound	pound	NN
26209	1808	19	of	of	IN
26209	1808	20	brown	brown	JJ
26209	1808	21	sugar	sugar	NN
26209	1808	22	,	,	,
26209	1808	23	three	three	CD
26209	1808	24	-	-	HYPH
26209	1808	25	quarters	quarter	NNS
26209	1808	26	of	of	IN
26209	1808	27	a	a	DT
26209	1808	28	pound	pound	NN
26209	1808	29	of	of	IN
26209	1808	30	maple	maple	NN
26209	1808	31	syrup	syrup	NN
26209	1808	32	.	.	.
26209	1809	1	Mix	mix	VB
26209	1809	2	the	the	DT
26209	1809	3	ingredients	ingredient	NNS
26209	1809	4	well	well	RB
26209	1809	5	together	together	RB
26209	1809	6	and	and	CC
26209	1809	7	drop	drop	VB
26209	1809	8	on	on	IN
26209	1809	9	greased	greased	JJ
26209	1809	10	paper	paper	NN
26209	1809	11	;	;	:
26209	1809	12	if	if	IN
26209	1809	13	it	-PRON-	PRP
26209	1809	14	runs	run	VBZ
26209	1809	15	too	too	RB
26209	1809	16	much	much	RB
26209	1809	17	add	add	VBP
26209	1809	18	flour	flour	NN
26209	1809	19	,	,	,
26209	1809	20	if	if	IN
26209	1809	21	not	not	RB
26209	1809	22	enough	enough	RB
26209	1809	23	add	add	VBP
26209	1809	24	more	more	JJR
26209	1809	25	maple	maple	NN
26209	1809	26	syrup	syrup	NN
26209	1809	27	.	.	.
26209	1810	1	PEPPER	PEPPER	NNP
26209	1810	2	NUTS.--No	NUTS.--No	NNP
26209	1810	3	.	.	.
26209	1811	1	1	1	LS
26209	1811	2	.	.	.
26209	1812	1	Two	two	CD
26209	1812	2	pounds	pound	NNS
26209	1812	3	of	of	IN
26209	1812	4	flour	flour	NN
26209	1812	5	,	,	,
26209	1812	6	one	one	CD
26209	1812	7	and	and	CC
26209	1812	8	a	a	DT
26209	1812	9	half	half	NN
26209	1812	10	pounds	pound	NNS
26209	1812	11	of	of	IN
26209	1812	12	sugar	sugar	NN
26209	1812	13	,	,	,
26209	1812	14	half	half	PDT
26209	1812	15	a	a	DT
26209	1812	16	pound	pound	NN
26209	1812	17	of	of	IN
26209	1812	18	butter	butter	NN
26209	1812	19	,	,	,
26209	1812	20	three	three	CD
26209	1812	21	eggs	egg	NNS
26209	1812	22	,	,	,
26209	1812	23	two	two	CD
26209	1812	24	even	even	RB
26209	1812	25	teaspoonfuls	teaspoonful	NNS
26209	1812	26	of	of	IN
26209	1812	27	soda	soda	NN
26209	1812	28	sifted	sift	VBN
26209	1812	29	with	with	IN
26209	1812	30	the	the	DT
26209	1812	31	flour	flour	NN
26209	1812	32	,	,	,
26209	1812	33	pepper	pepper	NN
26209	1812	34	to	to	IN
26209	1812	35	taste	taste	NN
26209	1812	36	.	.	.
26209	1813	1	Beat	beat	VB
26209	1813	2	the	the	DT
26209	1813	3	butter	butter	NN
26209	1813	4	to	to	IN
26209	1813	5	a	a	DT
26209	1813	6	cream	cream	NN
26209	1813	7	,	,	,
26209	1813	8	add	add	VB
26209	1813	9	the	the	DT
26209	1813	10	sugar	sugar	NN
26209	1813	11	and	and	CC
26209	1813	12	beat	beat	VBD
26209	1813	13	very	very	RB
26209	1813	14	light	light	NN
26209	1813	15	,	,	,
26209	1813	16	then	then	RB
26209	1813	17	the	the	DT
26209	1813	18	eggs	egg	NNS
26209	1813	19	and	and	CC
26209	1813	20	flour	flour	NN
26209	1813	21	.	.	.
26209	1814	1	Roll	roll	VB
26209	1814	2	out	out	RP
26209	1814	3	and	and	CC
26209	1814	4	cut	cut	VBD
26209	1814	5	in	in	IN
26209	1814	6	small	small	JJ
26209	1814	7	,	,	,
26209	1814	8	round	round	JJ
26209	1814	9	cakes	cake	NNS
26209	1814	10	,	,	,
26209	1814	11	bake	bake	VBP
26209	1814	12	a	a	DT
26209	1814	13	light	light	JJ
26209	1814	14	brown	brown	NN
26209	1814	15	.	.	.
26209	1815	1	They	-PRON-	PRP
26209	1815	2	will	will	MD
26209	1815	3	keep	keep	VB
26209	1815	4	a	a	DT
26209	1815	5	long	long	JJ
26209	1815	6	time	time	NN
26209	1815	7	.	.	.
26209	1816	1	PEPPER	PEPPER	NNP
26209	1816	2	NUTS	NUTS	NNP
26209	1816	3	--	--	:
26209	1816	4	No	no	UH
26209	1816	5	.	.	.
26209	1817	1	2	2	LS
26209	1817	2	.	.	.
26209	1818	1	Half	half	PDT
26209	1818	2	a	a	DT
26209	1818	3	pound	pound	NN
26209	1818	4	of	of	IN
26209	1818	5	butter	butter	NN
26209	1818	6	beaten	beat	VBN
26209	1818	7	to	to	IN
26209	1818	8	a	a	DT
26209	1818	9	cream	cream	NN
26209	1818	10	,	,	,
26209	1818	11	then	then	RB
26209	1818	12	add	add	VB
26209	1818	13	three	three	CD
26209	1818	14	-	-	HYPH
26209	1818	15	quarters	quarter	NNS
26209	1818	16	of	of	IN
26209	1818	17	a	a	DT
26209	1818	18	pound	pound	NN
26209	1818	19	of	of	IN
26209	1818	20	sugar	sugar	NN
26209	1818	21	,	,	,
26209	1818	22	three	three	CD
26209	1818	23	egg	egg	NN
26209	1818	24	yolks	yolk	NNS
26209	1818	25	beaten	beat	VBN
26209	1818	26	light	light	NN
26209	1818	27	,	,	,
26209	1818	28	half	half	PDT
26209	1818	29	a	a	DT
26209	1818	30	cup	cup	NN
26209	1818	31	of	of	IN
26209	1818	32	cream	cream	NN
26209	1818	33	,	,	,
26209	1818	34	two	two	CD
26209	1818	35	ounces	ounce	NNS
26209	1818	36	of	of	IN
26209	1818	37	almonds	almond	NNS
26209	1818	38	chopped	chop	VBD
26209	1818	39	very	very	RB
26209	1818	40	fine	fine	JJ
26209	1818	41	,	,	,
26209	1818	42	half	half	PDT
26209	1818	43	a	a	DT
26209	1818	44	teaspoonful	teaspoonful	JJ
26209	1818	45	of	of	IN
26209	1818	46	almond	almond	JJ
26209	1818	47	extract	extract	NN
26209	1818	48	,	,	,
26209	1818	49	a	a	DT
26209	1818	50	little	little	JJ
26209	1818	51	fine	fine	JJ
26209	1818	52	cut	cut	VBN
26209	1818	53	citron	citron	NN
26209	1818	54	,	,	,
26209	1818	55	and	and	CC
26209	1818	56	one	one	CD
26209	1818	57	pound	pound	NN
26209	1818	58	of	of	IN
26209	1818	59	flour	flour	NN
26209	1818	60	sifted	sift	VBN
26209	1818	61	with	with	IN
26209	1818	62	an	an	DT
26209	1818	63	even	even	RB
26209	1818	64	teaspoonful	teaspoonful	JJ
26209	1818	65	of	of	IN
26209	1818	66	soda	soda	NN
26209	1818	67	.	.	.
26209	1819	1	Mix	mix	VB
26209	1819	2	well	well	RB
26209	1819	3	together	together	RB
26209	1819	4	,	,	,
26209	1819	5	roll	roll	VB
26209	1819	6	out	out	RP
26209	1819	7	and	and	CC
26209	1819	8	cut	cut	VBN
26209	1819	9	in	in	IN
26209	1819	10	small	small	JJ
26209	1819	11	,	,	,
26209	1819	12	round	round	JJ
26209	1819	13	cakes	cake	NNS
26209	1819	14	and	and	CC
26209	1819	15	bake	bake	VBP
26209	1819	16	a	a	DT
26209	1819	17	light	light	JJ
26209	1819	18	brown	brown	NN
26209	1819	19	.	.	.
26209	1820	1	TEA	TEA	NNP
26209	1820	2	CAKES	CAKES	NNP
26209	1820	3	.	.	.
26209	1821	1	One	one	CD
26209	1821	2	pint	pint	NN
26209	1821	3	of	of	IN
26209	1821	4	cream	cream	NN
26209	1821	5	,	,	,
26209	1821	6	four	four	CD
26209	1821	7	heaping	heap	VBG
26209	1821	8	tablespoonfuls	tablespoonful	NNS
26209	1821	9	of	of	IN
26209	1821	10	granulated	granulate	VBN
26209	1821	11	sugar	sugar	NN
26209	1821	12	,	,	,
26209	1821	13	two	two	CD
26209	1821	14	eggs	egg	NNS
26209	1821	15	,	,	,
26209	1821	16	a	a	DT
26209	1821	17	little	little	JJ
26209	1821	18	cinnamon	cinnamon	NN
26209	1821	19	;	;	:
26209	1821	20	beat	beat	VBD
26209	1821	21	well	well	RB
26209	1821	22	together	together	RB
26209	1821	23	and	and	CC
26209	1821	24	stir	stir	VB
26209	1821	25	into	into	IN
26209	1821	26	it	-PRON-	PRP
26209	1821	27	enough	enough	JJ
26209	1821	28	flour	flour	NN
26209	1821	29	to	to	TO
26209	1821	30	roll	roll	VB
26209	1821	31	.	.	.
26209	1822	1	Roll	roll	VB
26209	1822	2	out	out	RP
26209	1822	3	about	about	IN
26209	1822	4	a	a	DT
26209	1822	5	quarter	quarter	NN
26209	1822	6	of	of	IN
26209	1822	7	an	an	DT
26209	1822	8	inch	inch	NN
26209	1822	9	thick	thick	JJ
26209	1822	10	,	,	,
26209	1822	11	brush	brush	NN
26209	1822	12	over	over	RP
26209	1822	13	with	with	IN
26209	1822	14	white	white	NNP
26209	1822	15	of	of	IN
26209	1822	16	egg	egg	NN
26209	1822	17	and	and	CC
26209	1822	18	sift	sift	NNP
26209	1822	19	sugar	sugar	NN
26209	1822	20	and	and	CC
26209	1822	21	cinnamon	cinnamon	NN
26209	1822	22	over	over	IN
26209	1822	23	it	-PRON-	PRP
26209	1822	24	,	,	,
26209	1822	25	cut	cut	VBN
26209	1822	26	into	into	IN
26209	1822	27	cakes	cake	NNS
26209	1822	28	about	about	IN
26209	1822	29	a	a	DT
26209	1822	30	finger	finger	NN
26209	1822	31	long	long	JJ
26209	1822	32	and	and	CC
26209	1822	33	one	one	CD
26209	1822	34	inch	inch	NN
26209	1822	35	wide	wide	JJ
26209	1822	36	.	.	.
26209	1823	1	Bake	bake	VB
26209	1823	2	a	a	DT
26209	1823	3	delicate	delicate	JJ
26209	1823	4	brown	brown	NN
26209	1823	5	.	.	.
26209	1824	1	FIG	fig	VB
26209	1824	2	CAKE	CAKE	NNS
26209	1824	3	.	.	.
26209	1825	1	Half	half	PDT
26209	1825	2	a	a	DT
26209	1825	3	cup	cup	NN
26209	1825	4	of	of	IN
26209	1825	5	butter	butter	NN
26209	1825	6	,	,	,
26209	1825	7	one	one	CD
26209	1825	8	cup	cup	NN
26209	1825	9	of	of	IN
26209	1825	10	granulated	granulate	VBN
26209	1825	11	sugar	sugar	NN
26209	1825	12	,	,	,
26209	1825	13	half	half	PDT
26209	1825	14	a	a	DT
26209	1825	15	cup	cup	NN
26209	1825	16	of	of	IN
26209	1825	17	milk	milk	NN
26209	1825	18	,	,	,
26209	1825	19	two	two	CD
26209	1825	20	cups	cup	NNS
26209	1825	21	of	of	IN
26209	1825	22	flour	flour	NN
26209	1825	23	,	,	,
26209	1825	24	two	two	CD
26209	1825	25	rounded	rounded	JJ
26209	1825	26	teaspoonfuls	teaspoonful	NNS
26209	1825	27	of	of	IN
26209	1825	28	baking	baking	NN
26209	1825	29	powder	powder	NN
26209	1825	30	,	,	,
26209	1825	31	the	the	DT
26209	1825	32	whites	white	NNS
26209	1825	33	of	of	IN
26209	1825	34	four	four	CD
26209	1825	35	eggs	egg	NNS
26209	1825	36	.	.	.
26209	1826	1	Beat	beat	VB
26209	1826	2	the	the	DT
26209	1826	3	butter	butter	NN
26209	1826	4	and	and	CC
26209	1826	5	sugar	sugar	NN
26209	1826	6	to	to	IN
26209	1826	7	a	a	DT
26209	1826	8	cream	cream	NN
26209	1826	9	,	,	,
26209	1826	10	stir	stir	VB
26209	1826	11	the	the	DT
26209	1826	12	milk	milk	NN
26209	1826	13	and	and	CC
26209	1826	14	one	one	CD
26209	1826	15	cup	cup	NN
26209	1826	16	of	of	IN
26209	1826	17	the	the	DT
26209	1826	18	flour	flour	NN
26209	1826	19	together	together	RB
26209	1826	20	and	and	CC
26209	1826	21	add	add	VB
26209	1826	22	to	to	IN
26209	1826	23	the	the	DT
26209	1826	24	butter	butter	NN
26209	1826	25	and	and	CC
26209	1826	26	sugar	sugar	NN
26209	1826	27	.	.	.
26209	1827	1	Sift	sift	VB
26209	1827	2	the	the	DT
26209	1827	3	remaining	remain	VBG
26209	1827	4	cup	cup	NN
26209	1827	5	of	of	IN
26209	1827	6	flour	flour	NN
26209	1827	7	and	and	CC
26209	1827	8	the	the	DT
26209	1827	9	baking	baking	NN
26209	1827	10	powder	powder	NN
26209	1827	11	together	together	RB
26209	1827	12	,	,	,
26209	1827	13	beat	beat	VBD
26209	1827	14	the	the	DT
26209	1827	15	whites	white	NNS
26209	1827	16	of	of	IN
26209	1827	17	egg	egg	NN
26209	1827	18	to	to	IN
26209	1827	19	a	a	DT
26209	1827	20	stiff	stiff	JJ
26209	1827	21	froth	froth	NN
26209	1827	22	and	and	CC
26209	1827	23	stir	stir	VB
26209	1827	24	alternately	alternately	RB
26209	1827	25	with	with	IN
26209	1827	26	the	the	DT
26209	1827	27	flour	flour	NN
26209	1827	28	into	into	IN
26209	1827	29	the	the	DT
26209	1827	30	other	other	JJ
26209	1827	31	ingredients	ingredient	NNS
26209	1827	32	.	.	.
26209	1828	1	Grease	grease	NN
26209	1828	2	three	three	CD
26209	1828	3	layer	layer	NN
26209	1828	4	cake	cake	NN
26209	1828	5	tins	tin	NNS
26209	1828	6	well	well	RB
26209	1828	7	,	,	,
26209	1828	8	divide	divide	VB
26209	1828	9	the	the	DT
26209	1828	10	batter	batter	NN
26209	1828	11	evenly	evenly	RB
26209	1828	12	and	and	CC
26209	1828	13	bake	bake	VB
26209	1828	14	from	from	IN
26209	1828	15	seven	seven	CD
26209	1828	16	to	to	IN
26209	1828	17	ten	ten	CD
26209	1828	18	minutes	minute	NNS
26209	1828	19	.	.	.
26209	1829	1	FILLING.--Boil	FILLING.--Boil	NNP
26209	1829	2	without	without	IN
26209	1829	3	stirring	stir	VBG
26209	1829	4	until	until	IN
26209	1829	5	it	-PRON-	PRP
26209	1829	6	is	be	VBZ
26209	1829	7	clear	clear	JJ
26209	1829	8	one	one	CD
26209	1829	9	cup	cup	NN
26209	1829	10	of	of	IN
26209	1829	11	sugar	sugar	NN
26209	1829	12	wet	wet	NNP
26209	1829	13	with	with	IN
26209	1829	14	a	a	DT
26209	1829	15	little	little	JJ
26209	1829	16	water	water	NN
26209	1829	17	;	;	:
26209	1829	18	remove	remove	VB
26209	1829	19	from	from	IN
26209	1829	20	the	the	DT
26209	1829	21	fire	fire	NN
26209	1829	22	and	and	CC
26209	1829	23	stir	stir	VB
26209	1829	24	into	into	IN
26209	1829	25	it	-PRON-	PRP
26209	1829	26	three	three	CD
26209	1829	27	-	-	HYPH
26209	1829	28	quarters	quarter	NNS
26209	1829	29	of	of	IN
26209	1829	30	a	a	DT
26209	1829	31	cup	cup	NN
26209	1829	32	of	of	IN
26209	1829	33	figs	fig	NNS
26209	1829	34	chopped	chop	VBD
26209	1829	35	fine	fine	JJ
26209	1829	36	and	and	CC
26209	1829	37	a	a	DT
26209	1829	38	quarter	quarter	NN
26209	1829	39	of	of	IN
26209	1829	40	a	a	DT
26209	1829	41	cup	cup	NN
26209	1829	42	of	of	IN
26209	1829	43	currants	currant	NNS
26209	1829	44	,	,	,
26209	1829	45	washed	wash	VBD
26209	1829	46	and	and	CC
26209	1829	47	dried	dry	VBN
26209	1829	48	.	.	.
26209	1830	1	Spread	spread	VB
26209	1830	2	two	two	CD
26209	1830	3	of	of	IN
26209	1830	4	the	the	DT
26209	1830	5	layers	layer	NNS
26209	1830	6	with	with	IN
26209	1830	7	this	this	DT
26209	1830	8	,	,	,
26209	1830	9	put	put	VB
26209	1830	10	them	-PRON-	PRP
26209	1830	11	together	together	RB
26209	1830	12	and	and	CC
26209	1830	13	ice	ice	VB
26209	1830	14	top	top	NN
26209	1830	15	and	and	CC
26209	1830	16	sides	side	NNS
26209	1830	17	with	with	IN
26209	1830	18	a	a	DT
26209	1830	19	plain	plain	JJ
26209	1830	20	icing	icing	NN
26209	1830	21	made	make	VBN
26209	1830	22	as	as	IN
26209	1830	23	follows	follow	VBZ
26209	1830	24	:	:	:
26209	1830	25	The	the	DT
26209	1830	26	whites	white	NNS
26209	1830	27	of	of	IN
26209	1830	28	two	two	CD
26209	1830	29	eggs	egg	NNS
26209	1830	30	beaten	beat	VBN
26209	1830	31	to	to	IN
26209	1830	32	a	a	DT
26209	1830	33	froth	froth	NN
26209	1830	34	and	and	CC
26209	1830	35	one	one	CD
26209	1830	36	and	and	CC
26209	1830	37	a	a	DT
26209	1830	38	half	half	NN
26209	1830	39	cups	cup	NNS
26209	1830	40	of	of	IN
26209	1830	41	powdered	powdered	JJ
26209	1830	42	sugar	sugar	NN
26209	1830	43	stirred	stir	VBN
26209	1830	44	into	into	IN
26209	1830	45	it	-PRON-	PRP
26209	1830	46	and	and	CC
26209	1830	47	flavored	flavor	VBN
26209	1830	48	with	with	IN
26209	1830	49	almond	almond	NN
26209	1830	50	extract	extract	NN
26209	1830	51	.	.	.
26209	1831	1	GINGER	ginger	VB
26209	1831	2	LAYER	layer	NN
26209	1831	3	CAKE	CAKE	NNS
26209	1831	4	.	.	.
26209	1832	1	Two	two	CD
26209	1832	2	cups	cup	NNS
26209	1832	3	of	of	IN
26209	1832	4	flour	flour	NN
26209	1832	5	,	,	,
26209	1832	6	one	one	CD
26209	1832	7	cup	cup	NN
26209	1832	8	of	of	IN
26209	1832	9	Porto	Porto	NNP
26209	1832	10	Rico	Rico	NNP
26209	1832	11	molasses	molasse	NNS
26209	1832	12	,	,	,
26209	1832	13	one	one	CD
26209	1832	14	cup	cup	NN
26209	1832	15	of	of	IN
26209	1832	16	milk	milk	NN
26209	1832	17	,	,	,
26209	1832	18	the	the	DT
26209	1832	19	third	third	JJ
26209	1832	20	of	of	IN
26209	1832	21	a	a	DT
26209	1832	22	cup	cup	NN
26209	1832	23	of	of	IN
26209	1832	24	butter	butter	NN
26209	1832	25	,	,	,
26209	1832	26	one	one	CD
26209	1832	27	egg	egg	NN
26209	1832	28	,	,	,
26209	1832	29	one	one	CD
26209	1832	30	slightly	slightly	RB
26209	1832	31	heaping	heap	VBG
26209	1832	32	teaspoonful	teaspoonful	JJ
26209	1832	33	of	of	IN
26209	1832	34	soda	soda	NN
26209	1832	35	sifted	sift	VBN
26209	1832	36	with	with	IN
26209	1832	37	the	the	DT
26209	1832	38	flour	flour	NN
26209	1832	39	,	,	,
26209	1832	40	one	one	CD
26209	1832	41	heaping	heap	VBG
26209	1832	42	teaspoonful	teaspoonful	JJ
26209	1832	43	of	of	IN
26209	1832	44	ginger	ginger	NN
26209	1832	45	,	,	,
26209	1832	46	one	one	CD
26209	1832	47	cup	cup	NN
26209	1832	48	of	of	IN
26209	1832	49	currants	currant	NNS
26209	1832	50	.	.	.
26209	1833	1	Beat	beat	VB
26209	1833	2	the	the	DT
26209	1833	3	egg	egg	NN
26209	1833	4	a	a	DT
26209	1833	5	little	little	JJ
26209	1833	6	,	,	,
26209	1833	7	add	add	VB
26209	1833	8	the	the	DT
26209	1833	9	molasses	molasse	NNS
26209	1833	10	with	with	IN
26209	1833	11	the	the	DT
26209	1833	12	butter	butter	NN
26209	1833	13	melted	melt	VBN
26209	1833	14	and	and	CC
26209	1833	15	stirred	stir	VBN
26209	1833	16	into	into	IN
26209	1833	17	it	-PRON-	PRP
26209	1833	18	,	,	,
26209	1833	19	then	then	RB
26209	1833	20	the	the	DT
26209	1833	21	currants	currant	NNS
26209	1833	22	,	,	,
26209	1833	23	about	about	RB
26209	1833	24	half	half	PDT
26209	1833	25	the	the	DT
26209	1833	26	milk	milk	NN
26209	1833	27	,	,	,
26209	1833	28	all	all	DT
26209	1833	29	of	of	IN
26209	1833	30	the	the	DT
26209	1833	31	flour	flour	NN
26209	1833	32	,	,	,
26209	1833	33	beat	beat	VBD
26209	1833	34	well	well	RB
26209	1833	35	and	and	CC
26209	1833	36	add	add	VB
26209	1833	37	the	the	DT
26209	1833	38	rest	rest	NN
26209	1833	39	of	of	IN
26209	1833	40	the	the	DT
26209	1833	41	milk	milk	NN
26209	1833	42	.	.	.
26209	1834	1	Bake	bake	VB
26209	1834	2	in	in	RP
26209	1834	3	two	two	CD
26209	1834	4	cakes	cake	NNS
26209	1834	5	in	in	IN
26209	1834	6	a	a	DT
26209	1834	7	quick	quick	JJ
26209	1834	8	oven	oven	NN
26209	1834	9	from	from	IN
26209	1834	10	twelve	twelve	CD
26209	1834	11	to	to	IN
26209	1834	12	fifteen	fifteen	CD
26209	1834	13	minutes	minute	NNS
26209	1834	14	.	.	.
26209	1835	1	Use	use	VB
26209	1835	2	the	the	DT
26209	1835	3	chocolate	chocolate	NN
26209	1835	4	filling	filling	NN
26209	1835	5	,	,	,
26209	1835	6	given	give	VBN
26209	1835	7	for	for	IN
26209	1835	8	chocolate	chocolate	NN
26209	1835	9	layer	layer	NN
26209	1835	10	cake	cake	NN
26209	1835	11	,	,	,
26209	1835	12	and	and	CC
26209	1835	13	ice	ice	VB
26209	1835	14	the	the	DT
26209	1835	15	top	top	NN
26209	1835	16	and	and	CC
26209	1835	17	the	the	DT
26209	1835	18	sides	side	NNS
26209	1835	19	with	with	IN
26209	1835	20	the	the	DT
26209	1835	21	same	same	JJ
26209	1835	22	.	.	.
26209	1836	1	ORANGE	ORANGE	NNP
26209	1836	2	CAKE	CAKE	NNP
26209	1836	3	.	.	.
26209	1837	1	Beat	beat	VB
26209	1837	2	to	to	IN
26209	1837	3	a	a	DT
26209	1837	4	cream	cream	NN
26209	1837	5	the	the	DT
26209	1837	6	yolks	yolk	NNS
26209	1837	7	of	of	IN
26209	1837	8	four	four	CD
26209	1837	9	eggs	egg	NNS
26209	1837	10	with	with	IN
26209	1837	11	one	one	CD
26209	1837	12	cup	cup	NN
26209	1837	13	of	of	IN
26209	1837	14	granulated	granulate	VBN
26209	1837	15	sugar	sugar	NN
26209	1837	16	,	,	,
26209	1837	17	to	to	TO
26209	1837	18	which	which	WDT
26209	1837	19	add	add	VB
26209	1837	20	the	the	DT
26209	1837	21	whites	white	NNS
26209	1837	22	of	of	IN
26209	1837	23	two	two	CD
26209	1837	24	eggs	egg	NNS
26209	1837	25	beaten	beat	VBN
26209	1837	26	to	to	IN
26209	1837	27	a	a	DT
26209	1837	28	stiff	stiff	JJ
26209	1837	29	froth	froth	NN
26209	1837	30	,	,	,
26209	1837	31	one	one	CD
26209	1837	32	-	-	HYPH
26209	1837	33	half	half	NN
26209	1837	34	cup	cup	NN
26209	1837	35	of	of	IN
26209	1837	36	milk	milk	NN
26209	1837	37	alternately	alternately	RB
26209	1837	38	with	with	IN
26209	1837	39	one	one	CD
26209	1837	40	and	and	CC
26209	1837	41	a	a	DT
26209	1837	42	half	half	NN
26209	1837	43	cups	cup	NNS
26209	1837	44	of	of	IN
26209	1837	45	sifted	sift	VBN
26209	1837	46	flour	flour	NN
26209	1837	47	into	into	IN
26209	1837	48	which	which	WDT
26209	1837	49	a	a	DT
26209	1837	50	teaspoonful	teaspoonful	JJ
26209	1837	51	and	and	CC
26209	1837	52	a	a	DT
26209	1837	53	half	half	NN
26209	1837	54	of	of	IN
26209	1837	55	baking	bake	VBG
26209	1837	56	powder	powder	NN
26209	1837	57	has	have	VBZ
26209	1837	58	been	be	VBN
26209	1837	59	well	well	RB
26209	1837	60	mixed	mixed	JJ
26209	1837	61	.	.	.
26209	1838	1	Beat	beat	VB
26209	1838	2	well	well	RB
26209	1838	3	and	and	CC
26209	1838	4	bake	bake	VB
26209	1838	5	in	in	RP
26209	1838	6	three	three	CD
26209	1838	7	layers	layer	NNS
26209	1838	8	if	if	IN
26209	1838	9	the	the	DT
26209	1838	10	pans	pan	NNS
26209	1838	11	are	be	VBP
26209	1838	12	large	large	JJ
26209	1838	13	,	,	,
26209	1838	14	or	or	CC
26209	1838	15	four	four	CD
26209	1838	16	if	if	IN
26209	1838	17	small	small	JJ
26209	1838	18	,	,	,
26209	1838	19	in	in	IN
26209	1838	20	a	a	DT
26209	1838	21	quick	quick	JJ
26209	1838	22	oven	oven	NN
26209	1838	23	from	from	IN
26209	1838	24	seven	seven	CD
26209	1838	25	to	to	IN
26209	1838	26	ten	ten	CD
26209	1838	27	minutes	minute	NNS
26209	1838	28	,	,	,
26209	1838	29	try	try	VB
26209	1838	30	with	with	IN
26209	1838	31	a	a	DT
26209	1838	32	broom	broom	NN
26209	1838	33	straw	straw	NN
26209	1838	34	,	,	,
26209	1838	35	and	and	CC
26209	1838	36	when	when	WRB
26209	1838	37	it	-PRON-	PRP
26209	1838	38	comes	come	VBZ
26209	1838	39	out	out	RP
26209	1838	40	clean	clean	JJ
26209	1838	41	remove	remove	NN
26209	1838	42	from	from	IN
26209	1838	43	the	the	DT
26209	1838	44	oven	oven	NN
26209	1838	45	.	.	.
26209	1839	1	Do	do	VB
26209	1839	2	n't	not	RB
26209	1839	3	let	let	VB
26209	1839	4	them	-PRON-	PRP
26209	1839	5	bake	bake	VB
26209	1839	6	a	a	DT
26209	1839	7	moment	moment	NN
26209	1839	8	too	too	RB
26209	1839	9	long	long	RB
26209	1839	10	,	,	,
26209	1839	11	or	or	CC
26209	1839	12	they	-PRON-	PRP
26209	1839	13	will	will	MD
26209	1839	14	not	not	RB
26209	1839	15	absorb	absorb	VB
26209	1839	16	the	the	DT
26209	1839	17	icing	icing	NN
26209	1839	18	.	.	.
26209	1840	1	FILLING.--The	FILLING.--The	NFP
26209	1840	2	whites	white	NNS
26209	1840	3	of	of	IN
26209	1840	4	two	two	CD
26209	1840	5	eggs	egg	NNS
26209	1840	6	beaten	beat	VBN
26209	1840	7	to	to	IN
26209	1840	8	a	a	DT
26209	1840	9	stiff	stiff	JJ
26209	1840	10	froth	froth	NN
26209	1840	11	,	,	,
26209	1840	12	to	to	TO
26209	1840	13	which	which	WDT
26209	1840	14	add	add	VB
26209	1840	15	a	a	DT
26209	1840	16	cup	cup	NN
26209	1840	17	of	of	IN
26209	1840	18	powdered	powdered	JJ
26209	1840	19	sugar	sugar	NN
26209	1840	20	,	,	,
26209	1840	21	pouring	pour	VBG
26209	1840	22	it	-PRON-	PRP
26209	1840	23	in	in	RB
26209	1840	24	all	all	RB
26209	1840	25	at	at	IN
26209	1840	26	once	once	RB
26209	1840	27	and	and	CC
26209	1840	28	beating	beat	VBG
26209	1840	29	hard	hard	RB
26209	1840	30	,	,	,
26209	1840	31	then	then	RB
26209	1840	32	the	the	DT
26209	1840	33	grated	grate	VBN
26209	1840	34	rind	rind	NN
26209	1840	35	of	of	IN
26209	1840	36	an	an	DT
26209	1840	37	orange	orange	NN
26209	1840	38	--	--	:
26209	1840	39	select	select	VB
26209	1840	40	one	one	CD
26209	1840	41	dark	dark	NN
26209	1840	42	in	in	IN
26209	1840	43	color	color	NN
26209	1840	44	--	--	:
26209	1840	45	and	and	CC
26209	1840	46	the	the	DT
26209	1840	47	juice	juice	NN
26209	1840	48	.	.	.
26209	1841	1	The	the	DT
26209	1841	2	mixture	mixture	NN
26209	1841	3	should	should	MD
26209	1841	4	be	be	VB
26209	1841	5	like	like	IN
26209	1841	6	a	a	DT
26209	1841	7	thick	thick	JJ
26209	1841	8	cream	cream	NN
26209	1841	9	.	.	.
26209	1842	1	Spread	Spread	VBN
26209	1842	2	thickly	thickly	RB
26209	1842	3	on	on	IN
26209	1842	4	the	the	DT
26209	1842	5	cake	cake	NN
26209	1842	6	while	while	IN
26209	1842	7	hot	hot	JJ
26209	1842	8	,	,	,
26209	1842	9	and	and	CC
26209	1842	10	to	to	IN
26209	1842	11	what	what	WP
26209	1842	12	is	be	VBZ
26209	1842	13	left	leave	VBN
26209	1842	14	add	add	VB
26209	1842	15	enough	enough	JJ
26209	1842	16	sugar	sugar	NN
26209	1842	17	--	--	:
26209	1842	18	about	about	RB
26209	1842	19	half	half	PDT
26209	1842	20	a	a	DT
26209	1842	21	cupful	cupful	JJ
26209	1842	22	--	--	:
26209	1842	23	for	for	IN
26209	1842	24	frosting	frost	VBG
26209	1842	25	to	to	IN
26209	1842	26	harden	harden	NNP
26209	1842	27	.	.	.
26209	1843	1	Ice	ice	VB
26209	1843	2	the	the	DT
26209	1843	3	top	top	NN
26209	1843	4	and	and	CC
26209	1843	5	sides	side	NNS
26209	1843	6	.	.	.
26209	1844	1	This	this	DT
26209	1844	2	is	be	VBZ
26209	1844	3	a	a	DT
26209	1844	4	delicious	delicious	JJ
26209	1844	5	cake	cake	NN
26209	1844	6	,	,	,
26209	1844	7	easily	easily	RB
26209	1844	8	and	and	CC
26209	1844	9	quickly	quickly	RB
26209	1844	10	made	make	VBD
26209	1844	11	.	.	.
26209	1845	1	PINEAPPLE	pineapple	NN
26209	1845	2	CAKE	CAKE	NNS
26209	1845	3	.	.	.
26209	1846	1	Make	make	VB
26209	1846	2	the	the	DT
26209	1846	3	cake	cake	NN
26209	1846	4	by	by	IN
26209	1846	5	the	the	DT
26209	1846	6	same	same	JJ
26209	1846	7	recipe	recipe	NN
26209	1846	8	as	as	IN
26209	1846	9	for	for	IN
26209	1846	10	orange	orange	NNP
26209	1846	11	cake	cake	NN
26209	1846	12	.	.	.
26209	1847	1	Bake	bake	VB
26209	1847	2	in	in	IN
26209	1847	3	three	three	CD
26209	1847	4	layers	layer	NNS
26209	1847	5	.	.	.
26209	1848	1	FILLING.--The	FILLING.--The	NFP
26209	1848	2	whites	white	NNS
26209	1848	3	of	of	IN
26209	1848	4	two	two	CD
26209	1848	5	eggs	egg	NNS
26209	1848	6	beaten	beat	VBN
26209	1848	7	to	to	IN
26209	1848	8	a	a	DT
26209	1848	9	stiff	stiff	JJ
26209	1848	10	froth	froth	NN
26209	1848	11	and	and	CC
26209	1848	12	a	a	DT
26209	1848	13	cup	cup	NN
26209	1848	14	of	of	IN
26209	1848	15	powdered	powdered	JJ
26209	1848	16	sugar	sugar	NN
26209	1848	17	.	.	.
26209	1849	1	Grate	grate	VB
26209	1849	2	enough	enough	JJ
26209	1849	3	fresh	fresh	JJ
26209	1849	4	pineapple	pineapple	NN
26209	1849	5	to	to	TO
26209	1849	6	have	have	VB
26209	1849	7	three	three	CD
26209	1849	8	-	-	HYPH
26209	1849	9	quarters	quarter	NNS
26209	1849	10	of	of	IN
26209	1849	11	a	a	DT
26209	1849	12	cup	cup	NN
26209	1849	13	of	of	IN
26209	1849	14	fruit	fruit	NN
26209	1849	15	.	.	.
26209	1850	1	Strain	strain	VB
26209	1850	2	,	,	,
26209	1850	3	add	add	VB
26209	1850	4	the	the	DT
26209	1850	5	juice	juice	NN
26209	1850	6	to	to	IN
26209	1850	7	the	the	DT
26209	1850	8	whites	white	NNS
26209	1850	9	of	of	IN
26209	1850	10	eggs	egg	NNS
26209	1850	11	and	and	CC
26209	1850	12	sugar	sugar	NN
26209	1850	13	.	.	.
26209	1851	1	Divide	divide	VB
26209	1851	2	it	-PRON-	PRP
26209	1851	3	,	,	,
26209	1851	4	and	and	CC
26209	1851	5	into	into	IN
26209	1851	6	one	one	CD
26209	1851	7	part	part	NN
26209	1851	8	add	add	VB
26209	1851	9	the	the	DT
26209	1851	10	fruit	fruit	NN
26209	1851	11	strained	strain	VBN
26209	1851	12	from	from	IN
26209	1851	13	the	the	DT
26209	1851	14	juice	juice	NN
26209	1851	15	.	.	.
26209	1852	1	Use	use	VB
26209	1852	2	this	this	DT
26209	1852	3	for	for	IN
26209	1852	4	the	the	DT
26209	1852	5	filling	filling	NN
26209	1852	6	.	.	.
26209	1853	1	To	to	IN
26209	1853	2	the	the	DT
26209	1853	3	rest	rest	NN
26209	1853	4	beat	beat	VBN
26209	1853	5	in	in	IN
26209	1853	6	half	half	PDT
26209	1853	7	a	a	DT
26209	1853	8	cup	cup	NN
26209	1853	9	of	of	IN
26209	1853	10	sugar	sugar	NN
26209	1853	11	and	and	CC
26209	1853	12	half	half	PDT
26209	1853	13	a	a	DT
26209	1853	14	teaspoonful	teaspoonful	JJ
26209	1853	15	of	of	IN
26209	1853	16	almond	almond	JJ
26209	1853	17	extract	extract	NN
26209	1853	18	,	,	,
26209	1853	19	and	and	CC
26209	1853	20	ice	ice	VB
26209	1853	21	the	the	DT
26209	1853	22	top	top	NN
26209	1853	23	and	and	CC
26209	1853	24	sides	side	NNS
26209	1853	25	of	of	IN
26209	1853	26	the	the	DT
26209	1853	27	cake	cake	NN
26209	1853	28	.	.	.
26209	1854	1	It	-PRON-	PRP
26209	1854	2	should	should	MD
26209	1854	3	be	be	VB
26209	1854	4	done	do	VBN
26209	1854	5	while	while	IN
26209	1854	6	the	the	DT
26209	1854	7	cake	cake	NN
26209	1854	8	is	be	VBZ
26209	1854	9	hot	hot	JJ
26209	1854	10	.	.	.
26209	1855	1	This	this	DT
26209	1855	2	,	,	,
26209	1855	3	as	as	RB
26209	1855	4	well	well	RB
26209	1855	5	as	as	IN
26209	1855	6	the	the	DT
26209	1855	7	orange	orange	NNP
26209	1855	8	cake	cake	NN
26209	1855	9	,	,	,
26209	1855	10	will	will	MD
26209	1855	11	keep	keep	VB
26209	1855	12	in	in	IN
26209	1855	13	tin	tin	NN
26209	1855	14	fresh	fresh	NN
26209	1855	15	for	for	IN
26209	1855	16	a	a	DT
26209	1855	17	week	week	NN
26209	1855	18	.	.	.
26209	1856	1	CHOCOLATE	CHOCOLATE	NNP
26209	1856	2	LAYER	layer	NN
26209	1856	3	CAKE	CAKE	NNS
26209	1856	4	.	.	.
26209	1857	1	Half	half	PDT
26209	1857	2	a	a	DT
26209	1857	3	cup	cup	NN
26209	1857	4	of	of	IN
26209	1857	5	butter	butter	NN
26209	1857	6	,	,	,
26209	1857	7	two	two	CD
26209	1857	8	cups	cup	NNS
26209	1857	9	of	of	IN
26209	1857	10	sugar	sugar	NN
26209	1857	11	,	,	,
26209	1857	12	three	three	CD
26209	1857	13	whole	whole	JJ
26209	1857	14	eggs	egg	NNS
26209	1857	15	,	,	,
26209	1857	16	or	or	CC
26209	1857	17	the	the	DT
26209	1857	18	whites	white	NNS
26209	1857	19	of	of	IN
26209	1857	20	six	six	CD
26209	1857	21	,	,	,
26209	1857	22	one	one	CD
26209	1857	23	cup	cup	NN
26209	1857	24	of	of	IN
26209	1857	25	milk	milk	NN
26209	1857	26	,	,	,
26209	1857	27	three	three	CD
26209	1857	28	cups	cup	NNS
26209	1857	29	of	of	IN
26209	1857	30	flour	flour	NN
26209	1857	31	,	,	,
26209	1857	32	two	two	CD
26209	1857	33	even	even	RB
26209	1857	34	teaspoonfuls	teaspoonful	NNS
26209	1857	35	of	of	IN
26209	1857	36	cream	cream	NN
26209	1857	37	of	of	IN
26209	1857	38	tartar	tartar	NN
26209	1857	39	and	and	CC
26209	1857	40	one	one	CD
26209	1857	41	teaspoonful	teaspoonful	NN
26209	1857	42	of	of	IN
26209	1857	43	soda	soda	NN
26209	1857	44	.	.	.
26209	1858	1	Beat	beat	VB
26209	1858	2	butter	butter	NN
26209	1858	3	and	and	CC
26209	1858	4	sugar	sugar	NN
26209	1858	5	to	to	IN
26209	1858	6	a	a	DT
26209	1858	7	cream	cream	NN
26209	1858	8	,	,	,
26209	1858	9	add	add	VB
26209	1858	10	the	the	DT
26209	1858	11	eggs	egg	NNS
26209	1858	12	beaten	beat	VBN
26209	1858	13	together	together	RB
26209	1858	14	,	,	,
26209	1858	15	sift	sift	VB
26209	1858	16	the	the	DT
26209	1858	17	cream	cream	NN
26209	1858	18	of	of	IN
26209	1858	19	tartar	tartar	NN
26209	1858	20	and	and	CC
26209	1858	21	soda	soda	NN
26209	1858	22	in	in	IN
26209	1858	23	the	the	DT
26209	1858	24	flour	flour	NN
26209	1858	25	,	,	,
26209	1858	26	add	add	VB
26209	1858	27	the	the	DT
26209	1858	28	flour	flour	NN
26209	1858	29	alternately	alternately	RB
26209	1858	30	with	with	IN
26209	1858	31	the	the	DT
26209	1858	32	milk	milk	NN
26209	1858	33	.	.	.
26209	1859	1	Bake	bake	VB
26209	1859	2	in	in	RP
26209	1859	3	four	four	CD
26209	1859	4	or	or	CC
26209	1859	5	five	five	CD
26209	1859	6	layers	layer	NNS
26209	1859	7	.	.	.
26209	1860	1	CHOCOLATE	CHOCOLATE	NNP
26209	1860	2	FILLING.--Take	FILLING.--Take	VBD
26209	1860	3	two	two	CD
26209	1860	4	unbeaten	unbeaten	JJ
26209	1860	5	whites	white	NNS
26209	1860	6	of	of	IN
26209	1860	7	eggs	egg	NNS
26209	1860	8	and	and	CC
26209	1860	9	a	a	DT
26209	1860	10	cup	cup	NN
26209	1860	11	and	and	CC
26209	1860	12	a	a	DT
26209	1860	13	half	half	NN
26209	1860	14	of	of	IN
26209	1860	15	powdered	powdered	JJ
26209	1860	16	sugar	sugar	NN
26209	1860	17	and	and	CC
26209	1860	18	beat	beat	VBD
26209	1860	19	them	-PRON-	PRP
26209	1860	20	together	together	RB
26209	1860	21	.	.	.
26209	1861	1	Stir	stir	VB
26209	1861	2	over	over	IN
26209	1861	3	the	the	DT
26209	1861	4	fire	fire	NN
26209	1861	5	until	until	IN
26209	1861	6	smooth	smooth	JJ
26209	1861	7	and	and	CC
26209	1861	8	glossy	glossy	JJ
26209	1861	9	two	two	CD
26209	1861	10	ounces	ounce	NNS
26209	1861	11	of	of	IN
26209	1861	12	Baker	Baker	NNP
26209	1861	13	's	's	POS
26209	1861	14	unsweetened	unsweetened	JJ
26209	1861	15	chocolate	chocolate	NN
26209	1861	16	grated	grate	VBD
26209	1861	17	,	,	,
26209	1861	18	with	with	IN
26209	1861	19	half	half	PDT
26209	1861	20	a	a	DT
26209	1861	21	cup	cup	NN
26209	1861	22	of	of	IN
26209	1861	23	powdered	powdered	JJ
26209	1861	24	sugar	sugar	NN
26209	1861	25	and	and	CC
26209	1861	26	four	four	CD
26209	1861	27	tablespoonfuls	tablespoonful	NNS
26209	1861	28	of	of	IN
26209	1861	29	boiling	boiling	NN
26209	1861	30	water	water	NN
26209	1861	31	,	,	,
26209	1861	32	remove	remove	VB
26209	1861	33	from	from	IN
26209	1861	34	the	the	DT
26209	1861	35	fire	fire	NN
26209	1861	36	and	and	CC
26209	1861	37	stir	stir	VB
26209	1861	38	while	while	IN
26209	1861	39	hot	hot	JJ
26209	1861	40	into	into	IN
26209	1861	41	the	the	DT
26209	1861	42	eggs	egg	NNS
26209	1861	43	and	and	CC
26209	1861	44	sugar	sugar	NN
26209	1861	45	,	,	,
26209	1861	46	and	and	CC
26209	1861	47	when	when	WRB
26209	1861	48	it	-PRON-	PRP
26209	1861	49	is	be	VBZ
26209	1861	50	cool	cool	JJ
26209	1861	51	spread	spread	NN
26209	1861	52	the	the	DT
26209	1861	53	top	top	NN
26209	1861	54	and	and	CC
26209	1861	55	sides	side	NNS
26209	1861	56	,	,	,
26209	1861	57	and	and	CC
26209	1861	58	set	set	VBD
26209	1861	59	the	the	DT
26209	1861	60	cake	cake	NN
26209	1861	61	in	in	IN
26209	1861	62	the	the	DT
26209	1861	63	oven	oven	NN
26209	1861	64	for	for	IN
26209	1861	65	a	a	DT
26209	1861	66	moment	moment	NN
26209	1861	67	to	to	TO
26209	1861	68	dry	dry	VB
26209	1861	69	the	the	DT
26209	1861	70	icing	icing	NN
26209	1861	71	.	.	.
26209	1862	1	POOR	POOR	NNP
26209	1862	2	MAN	MAN	NNP
26209	1862	3	'S	's	POS
26209	1862	4	CAKE	CAKE	NNS
26209	1862	5	(	(	-LRB-
26209	1862	6	a	a	DT
26209	1862	7	Norwegian	Norwegian	NNP
26209	1862	8	Recipe	Recipe	NNP
26209	1862	9	)	)	-RRB-
26209	1862	10	.	.	.
26209	1863	1	Twenty	twenty	CD
26209	1863	2	yolks	yolk	NNS
26209	1863	3	of	of	IN
26209	1863	4	eggs	egg	NNS
26209	1863	5	,	,	,
26209	1863	6	five	five	CD
26209	1863	7	whites	white	NNS
26209	1863	8	of	of	IN
26209	1863	9	eggs	egg	NNS
26209	1863	10	,	,	,
26209	1863	11	a	a	DT
26209	1863	12	pound	pound	NN
26209	1863	13	and	and	CC
26209	1863	14	a	a	DT
26209	1863	15	quarter	quarter	NN
26209	1863	16	of	of	IN
26209	1863	17	sugar	sugar	NN
26209	1863	18	,	,	,
26209	1863	19	one	one	CD
26209	1863	20	pint	pint	NN
26209	1863	21	of	of	IN
26209	1863	22	sweet	sweet	JJ
26209	1863	23	cream	cream	NN
26209	1863	24	or	or	CC
26209	1863	25	rich	rich	JJ
26209	1863	26	milk	milk	NN
26209	1863	27	,	,	,
26209	1863	28	a	a	DT
26209	1863	29	sherry	sherry	NN
26209	1863	30	glass	glass	NN
26209	1863	31	of	of	IN
26209	1863	32	cognac	cognac	NN
26209	1863	33	,	,	,
26209	1863	34	one	one	CD
26209	1863	35	cup	cup	NN
26209	1863	36	of	of	IN
26209	1863	37	melted	melted	JJ
26209	1863	38	butter	butter	NN
26209	1863	39	,	,	,
26209	1863	40	a	a	DT
26209	1863	41	little	little	JJ
26209	1863	42	pounded	pounded	JJ
26209	1863	43	cardamom	cardamom	NN
26209	1863	44	seed	seed	NN
26209	1863	45	,	,	,
26209	1863	46	and	and	CC
26209	1863	47	enough	enough	JJ
26209	1863	48	flour	flour	NN
26209	1863	49	to	to	TO
26209	1863	50	roll	roll	VB
26209	1863	51	thin	thin	JJ
26209	1863	52	.	.	.
26209	1864	1	Beat	beat	VB
26209	1864	2	the	the	DT
26209	1864	3	eggs	egg	NNS
26209	1864	4	together	together	RB
26209	1864	5	until	until	IN
26209	1864	6	light	light	NN
26209	1864	7	,	,	,
26209	1864	8	add	add	VB
26209	1864	9	the	the	DT
26209	1864	10	sugar	sugar	NN
26209	1864	11	and	and	CC
26209	1864	12	beat	beat	VBD
26209	1864	13	again	again	RB
26209	1864	14	,	,	,
26209	1864	15	then	then	RB
26209	1864	16	the	the	DT
26209	1864	17	cream	cream	NN
26209	1864	18	,	,	,
26209	1864	19	cognac	cognac	NN
26209	1864	20	and	and	CC
26209	1864	21	butter	butter	NN
26209	1864	22	.	.	.
26209	1865	1	Melt	melt	VB
26209	1865	2	the	the	DT
26209	1865	3	butter	butter	NN
26209	1865	4	and	and	CC
26209	1865	5	pour	pour	VB
26209	1865	6	off	off	RP
26209	1865	7	from	from	IN
26209	1865	8	the	the	DT
26209	1865	9	salt	salt	NN
26209	1865	10	.	.	.
26209	1866	1	Cinnamon	Cinnamon	NNP
26209	1866	2	may	may	MD
26209	1866	3	be	be	VB
26209	1866	4	used	use	VBN
26209	1866	5	instead	instead	RB
26209	1866	6	of	of	IN
26209	1866	7	cardamom	cardamom	JJ
26209	1866	8	seed	seed	NN
26209	1866	9	.	.	.
26209	1867	1	Roll	roll	VB
26209	1867	2	the	the	DT
26209	1867	3	dough	dough	NN
26209	1867	4	as	as	RB
26209	1867	5	thin	thin	JJ
26209	1867	6	as	as	IN
26209	1867	7	paper	paper	NN
26209	1867	8	,	,	,
26209	1867	9	cut	cut	VBN
26209	1867	10	with	with	IN
26209	1867	11	a	a	DT
26209	1867	12	jagging	jag	VBG
26209	1867	13	iron	iron	NN
26209	1867	14	in	in	IN
26209	1867	15	oblong	oblong	JJ
26209	1867	16	pieces	piece	NNS
26209	1867	17	,	,	,
26209	1867	18	slit	slit	VB
26209	1867	19	one	one	CD
26209	1867	20	end	end	NN
26209	1867	21	with	with	IN
26209	1867	22	the	the	DT
26209	1867	23	iron	iron	NN
26209	1867	24	and	and	CC
26209	1867	25	pass	pass	VB
26209	1867	26	the	the	DT
26209	1867	27	other	other	JJ
26209	1867	28	end	end	NN
26209	1867	29	through	through	IN
26209	1867	30	it	-PRON-	PRP
26209	1867	31	.	.	.
26209	1868	1	Fry	fry	CD
26209	1868	2	in	in	IN
26209	1868	3	boiling	boil	VBG
26209	1868	4	fat	fat	NN
26209	1868	5	,	,	,
26209	1868	6	drain	drain	VB
26209	1868	7	on	on	IN
26209	1868	8	paper	paper	NN
26209	1868	9	,	,	,
26209	1868	10	and	and	CC
26209	1868	11	when	when	WRB
26209	1868	12	perfectly	perfectly	RB
26209	1868	13	cold	cold	JJ
26209	1868	14	put	put	VBN
26209	1868	15	in	in	IN
26209	1868	16	a	a	DT
26209	1868	17	stone	stone	NN
26209	1868	18	jar	jar	NN
26209	1868	19	.	.	.
26209	1869	1	These	these	DT
26209	1869	2	cakes	cake	NNS
26209	1869	3	will	will	MD
26209	1869	4	keep	keep	VB
26209	1869	5	for	for	IN
26209	1869	6	months	month	NNS
26209	1869	7	.	.	.
26209	1870	1	VENISON	VENISON	NNP
26209	1870	2	CAKES	CAKES	NNP
26209	1870	3	(	(	-LRB-
26209	1870	4	a	a	DT
26209	1870	5	Norwegian	Norwegian	NNP
26209	1870	6	Recipe	Recipe	NNP
26209	1870	7	)	)	-RRB-
26209	1870	8	.	.	.
26209	1871	1	Six	six	CD
26209	1871	2	eggs	egg	NNS
26209	1871	3	beaten	beat	VBN
26209	1871	4	light	light	JJ
26209	1871	5	with	with	IN
26209	1871	6	three	three	CD
26209	1871	7	-	-	HYPH
26209	1871	8	quarters	quarter	NNS
26209	1871	9	of	of	IN
26209	1871	10	a	a	DT
26209	1871	11	pound	pound	NN
26209	1871	12	of	of	IN
26209	1871	13	sugar	sugar	NN
26209	1871	14	,	,	,
26209	1871	15	one	one	CD
26209	1871	16	cup	cup	NN
26209	1871	17	of	of	IN
26209	1871	18	sweet	sweet	JJ
26209	1871	19	cream	cream	NN
26209	1871	20	or	or	CC
26209	1871	21	rich	rich	JJ
26209	1871	22	milk	milk	NN
26209	1871	23	,	,	,
26209	1871	24	a	a	DT
26209	1871	25	pound	pound	NN
26209	1871	26	and	and	CC
26209	1871	27	a	a	DT
26209	1871	28	half	half	NN
26209	1871	29	of	of	IN
26209	1871	30	flour	flour	NN
26209	1871	31	.	.	.
26209	1872	1	When	when	WRB
26209	1872	2	these	these	DT
26209	1872	3	ingredients	ingredient	NNS
26209	1872	4	are	be	VBP
26209	1872	5	well	well	RB
26209	1872	6	mixed	mixed	JJ
26209	1872	7	add	add	VBP
26209	1872	8	four	four	CD
26209	1872	9	ounces	ounce	NNS
26209	1872	10	of	of	IN
26209	1872	11	well	well	RB
26209	1872	12	washed	washed	JJ
26209	1872	13	butter	butter	NN
26209	1872	14	,	,	,
26209	1872	15	stir	stir	VB
26209	1872	16	well	well	RB
26209	1872	17	together	together	RB
26209	1872	18	.	.	.
26209	1873	1	Mix	mix	VB
26209	1873	2	with	with	IN
26209	1873	3	the	the	DT
26209	1873	4	flour	flour	NN
26209	1873	5	a	a	DT
26209	1873	6	little	little	JJ
26209	1873	7	less	less	JJR
26209	1873	8	than	than	IN
26209	1873	9	an	an	DT
26209	1873	10	even	even	RB
26209	1873	11	teaspoonful	teaspoonful	JJ
26209	1873	12	of	of	IN
26209	1873	13	ammonia	ammonia	NN
26209	1873	14	,	,	,
26209	1873	15	powdered	powder	VBN
26209	1873	16	fine	fine	RB
26209	1873	17	--	--	:
26209	1873	18	the	the	DT
26209	1873	19	cakes	cake	NNS
26209	1873	20	will	will	MD
26209	1873	21	rise	rise	VB
26209	1873	22	better	well	RBR
26209	1873	23	--	--	:
26209	1873	24	and	and	CC
26209	1873	25	flavor	flavor	NN
26209	1873	26	with	with	IN
26209	1873	27	cardamom	cardamom	NN
26209	1873	28	or	or	CC
26209	1873	29	cinnamon	cinnamon	NN
26209	1873	30	.	.	.
26209	1874	1	Roll	roll	VB
26209	1874	2	the	the	DT
26209	1874	3	dough	dough	NN
26209	1874	4	with	with	IN
26209	1874	5	the	the	DT
26209	1874	6	hands	hand	NNS
26209	1874	7	until	until	IN
26209	1874	8	about	about	IN
26209	1874	9	the	the	DT
26209	1874	10	thickness	thickness	NN
26209	1874	11	of	of	IN
26209	1874	12	the	the	DT
26209	1874	13	little	little	JJ
26209	1874	14	finger	finger	NN
26209	1874	15	,	,	,
26209	1874	16	cut	cut	VBN
26209	1874	17	in	in	IN
26209	1874	18	pieces	piece	NNS
26209	1874	19	about	about	IN
26209	1874	20	three	three	CD
26209	1874	21	inches	inch	NNS
26209	1874	22	long	long	JJ
26209	1874	23	--	--	:
26209	1874	24	the	the	DT
26209	1874	25	ends	ends	NNPS
26209	1874	26	bias	bias	NN
26209	1874	27	--	--	:
26209	1874	28	lap	lap	VB
26209	1874	29	them	-PRON-	PRP
26209	1874	30	and	and	CC
26209	1874	31	snip	snip	VBP
26209	1874	32	with	with	IN
26209	1874	33	scissors	scissor	NNS
26209	1874	34	or	or	CC
26209	1874	35	a	a	DT
26209	1874	36	knife	knife	NN
26209	1874	37	around	around	IN
26209	1874	38	the	the	DT
26209	1874	39	outside	outside	NN
26209	1874	40	to	to	TO
26209	1874	41	make	make	VB
26209	1874	42	points	point	NNS
26209	1874	43	,	,	,
26209	1874	44	then	then	RB
26209	1874	45	fry	fry	VB
26209	1874	46	in	in	IN
26209	1874	47	boiling	boil	VBG
26209	1874	48	fat	fat	NN
26209	1874	49	as	as	IN
26209	1874	50	crullers	cruller	NNS
26209	1874	51	.	.	.
26209	1875	1	These	these	DT
26209	1875	2	also	also	RB
26209	1875	3	keep	keep	VBP
26209	1875	4	a	a	DT
26209	1875	5	long	long	JJ
26209	1875	6	time	time	NN
26209	1875	7	.	.	.
26209	1876	1	SEED	SEED	NNP
26209	1876	2	CAKES	CAKES	NNP
26209	1876	3	.	.	.
26209	1877	1	A	a	DT
26209	1877	2	cup	cup	NN
26209	1877	3	and	and	CC
26209	1877	4	a	a	DT
26209	1877	5	half	half	NN
26209	1877	6	of	of	IN
26209	1877	7	granulated	granulate	VBN
26209	1877	8	sugar	sugar	NN
26209	1877	9	,	,	,
26209	1877	10	a	a	DT
26209	1877	11	cup	cup	NN
26209	1877	12	and	and	CC
26209	1877	13	a	a	DT
26209	1877	14	half	half	NN
26209	1877	15	of	of	IN
26209	1877	16	butter	butter	NN
26209	1877	17	,	,	,
26209	1877	18	four	four	CD
26209	1877	19	eggs	egg	NNS
26209	1877	20	,	,	,
26209	1877	21	one	one	CD
26209	1877	22	tablespoonful	tablespoonful	NN
26209	1877	23	of	of	IN
26209	1877	24	caraway	caraway	NN
26209	1877	25	seed	seed	NN
26209	1877	26	and	and	CC
26209	1877	27	flour	flour	NN
26209	1877	28	to	to	TO
26209	1877	29	roll	roll	VB
26209	1877	30	.	.	.
26209	1878	1	Beat	beat	VB
26209	1878	2	the	the	DT
26209	1878	3	butter	butter	NN
26209	1878	4	and	and	CC
26209	1878	5	sugar	sugar	NN
26209	1878	6	to	to	IN
26209	1878	7	a	a	DT
26209	1878	8	cream	cream	NN
26209	1878	9	,	,	,
26209	1878	10	add	add	VB
26209	1878	11	the	the	DT
26209	1878	12	yolks	yolk	NNS
26209	1878	13	beaten	beat	VBN
26209	1878	14	light	light	NN
26209	1878	15	,	,	,
26209	1878	16	then	then	RB
26209	1878	17	the	the	DT
26209	1878	18	caraway	caraway	JJ
26209	1878	19	seed	seed	NN
26209	1878	20	.	.	.
26209	1879	1	Beat	beat	VB
26209	1879	2	the	the	DT
26209	1879	3	whites	white	NNS
26209	1879	4	of	of	IN
26209	1879	5	eggs	egg	NNS
26209	1879	6	to	to	IN
26209	1879	7	a	a	DT
26209	1879	8	stiff	stiff	JJ
26209	1879	9	froth	froth	NN
26209	1879	10	and	and	CC
26209	1879	11	add	add	VB
26209	1879	12	alternately	alternately	RB
26209	1879	13	with	with	IN
26209	1879	14	the	the	DT
26209	1879	15	flour	flour	NN
26209	1879	16	--	--	:
26209	1879	17	do	do	VB
26209	1879	18	not	not	RB
26209	1879	19	make	make	VB
26209	1879	20	the	the	DT
26209	1879	21	dough	dough	NN
26209	1879	22	stiff	stiff	JJ
26209	1879	23	.	.	.
26209	1880	1	Roll	roll	VB
26209	1880	2	thin	thin	JJ
26209	1880	3	,	,	,
26209	1880	4	cut	cut	VBN
26209	1880	5	in	in	IN
26209	1880	6	small	small	JJ
26209	1880	7	cakes	cake	NNS
26209	1880	8	and	and	CC
26209	1880	9	bake	bake	NN
26209	1880	10	in	in	RP
26209	1880	11	a	a	DT
26209	1880	12	quick	quick	JJ
26209	1880	13	oven	oven	NN
26209	1880	14	.	.	.
26209	1881	1	DROP	DROP	NNP
26209	1881	2	CAKES	CAKES	NNP
26209	1881	3	.	.	.
26209	1882	1	A	a	DT
26209	1882	2	cup	cup	NN
26209	1882	3	of	of	IN
26209	1882	4	butter	butter	NN
26209	1882	5	,	,	,
26209	1882	6	a	a	DT
26209	1882	7	cup	cup	NN
26209	1882	8	and	and	CC
26209	1882	9	a	a	DT
26209	1882	10	half	half	NN
26209	1882	11	of	of	IN
26209	1882	12	sugar	sugar	NN
26209	1882	13	,	,	,
26209	1882	14	four	four	CD
26209	1882	15	eggs	egg	NNS
26209	1882	16	,	,	,
26209	1882	17	a	a	DT
26209	1882	18	pint	pint	NN
26209	1882	19	of	of	IN
26209	1882	20	flour	flour	NN
26209	1882	21	,	,	,
26209	1882	22	a	a	DT
26209	1882	23	cup	cup	NN
26209	1882	24	of	of	IN
26209	1882	25	currants	currant	NNS
26209	1882	26	,	,	,
26209	1882	27	half	half	PDT
26209	1882	28	a	a	DT
26209	1882	29	cup	cup	NN
26209	1882	30	of	of	IN
26209	1882	31	sweet	sweet	JJ
26209	1882	32	milk	milk	NN
26209	1882	33	,	,	,
26209	1882	34	a	a	DT
26209	1882	35	teaspoonful	teaspoonful	NN
26209	1882	36	of	of	IN
26209	1882	37	baking	bake	VBG
26209	1882	38	powder	powder	NN
26209	1882	39	.	.	.
26209	1883	1	Drop	drop	VB
26209	1883	2	with	with	IN
26209	1883	3	a	a	DT
26209	1883	4	teaspoon	teaspoon	NN
26209	1883	5	on	on	IN
26209	1883	6	greased	greased	JJ
26209	1883	7	pans	pan	NNS
26209	1883	8	and	and	CC
26209	1883	9	bake	bake	NN
26209	1883	10	in	in	RP
26209	1883	11	a	a	DT
26209	1883	12	quick	quick	JJ
26209	1883	13	oven	oven	JJ
26209	1883	14	ten	ten	CD
26209	1883	15	minutes	minute	NNS
26209	1883	16	.	.	.
26209	1884	1	LEBKUCHEN	LEBKUCHEN	NNP
26209	1884	2	.	.	.
26209	1885	1	Half	half	PDT
26209	1885	2	a	a	DT
26209	1885	3	pound	pound	NN
26209	1885	4	of	of	IN
26209	1885	5	granulated	granulate	VBN
26209	1885	6	sugar	sugar	NN
26209	1885	7	,	,	,
26209	1885	8	half	half	PDT
26209	1885	9	a	a	DT
26209	1885	10	pound	pound	NN
26209	1885	11	of	of	IN
26209	1885	12	strained	strained	JJ
26209	1885	13	honey	honey	NN
26209	1885	14	,	,	,
26209	1885	15	half	half	PDT
26209	1885	16	a	a	DT
26209	1885	17	pound	pound	NN
26209	1885	18	of	of	IN
26209	1885	19	candied	candy	VBN
26209	1885	20	orange	orange	NN
26209	1885	21	peel	peel	NN
26209	1885	22	,	,	,
26209	1885	23	half	half	PDT
26209	1885	24	a	a	DT
26209	1885	25	pound	pound	NN
26209	1885	26	of	of	IN
26209	1885	27	citron	citron	NN
26209	1885	28	,	,	,
26209	1885	29	half	half	PDT
26209	1885	30	a	a	DT
26209	1885	31	pound	pound	NN
26209	1885	32	of	of	IN
26209	1885	33	almonds	almond	NNS
26209	1885	34	blanched	blanch	VBN
26209	1885	35	and	and	CC
26209	1885	36	cut	cut	VBN
26209	1885	37	fine	fine	JJ
26209	1885	38	,	,	,
26209	1885	39	an	an	DT
26209	1885	40	even	even	RB
26209	1885	41	teaspoonful	teaspoonful	JJ
26209	1885	42	of	of	IN
26209	1885	43	bicarbonate	bicarbonate	NN
26209	1885	44	of	of	IN
26209	1885	45	potash	potash	NN
26209	1885	46	pounded	pound	VBD
26209	1885	47	very	very	RB
26209	1885	48	fine	fine	JJ
26209	1885	49	and	and	CC
26209	1885	50	a	a	DT
26209	1885	51	sherry	sherry	NN
26209	1885	52	glass	glass	NN
26209	1885	53	of	of	IN
26209	1885	54	rum	rum	NN
26209	1885	55	poured	pour	VBD
26209	1885	56	over	over	IN
26209	1885	57	it	-PRON-	PRP
26209	1885	58	twenty	twenty	CD
26209	1885	59	-	-	HYPH
26209	1885	60	four	four	CD
26209	1885	61	hours	hour	NNS
26209	1885	62	before	before	IN
26209	1885	63	it	-PRON-	PRP
26209	1885	64	is	be	VBZ
26209	1885	65	used	use	VBN
26209	1885	66	,	,	,
26209	1885	67	an	an	DT
26209	1885	68	even	even	RB
26209	1885	69	teaspoonful	teaspoonful	JJ
26209	1885	70	of	of	IN
26209	1885	71	cloves	clove	NNS
26209	1885	72	,	,	,
26209	1885	73	an	an	DT
26209	1885	74	even	even	RB
26209	1885	75	teaspoonful	teaspoonful	JJ
26209	1885	76	of	of	IN
26209	1885	77	cinnamon	cinnamon	NN
26209	1885	78	,	,	,
26209	1885	79	an	an	DT
26209	1885	80	even	even	RB
26209	1885	81	teaspoonful	teaspoonful	JJ
26209	1885	82	of	of	IN
26209	1885	83	powdered	powdered	JJ
26209	1885	84	cardamom	cardamom	NN
26209	1885	85	seed	seed	NN
26209	1885	86	,	,	,
26209	1885	87	the	the	DT
26209	1885	88	rind	rind	NN
26209	1885	89	of	of	IN
26209	1885	90	half	half	PDT
26209	1885	91	a	a	DT
26209	1885	92	lemon	lemon	NN
26209	1885	93	grated	grate	VBN
26209	1885	94	,	,	,
26209	1885	95	and	and	CC
26209	1885	96	two	two	CD
26209	1885	97	eggs	egg	NNS
26209	1885	98	.	.	.
26209	1886	1	Put	put	VB
26209	1886	2	the	the	DT
26209	1886	3	honey	honey	NN
26209	1886	4	in	in	IN
26209	1886	5	a	a	DT
26209	1886	6	saucepan	saucepan	NN
26209	1886	7	and	and	CC
26209	1886	8	let	let	VB
26209	1886	9	it	-PRON-	PRP
26209	1886	10	come	come	VB
26209	1886	11	to	to	IN
26209	1886	12	a	a	DT
26209	1886	13	boil	boil	NN
26209	1886	14	,	,	,
26209	1886	15	pour	pour	VB
26209	1886	16	it	-PRON-	PRP
26209	1886	17	over	over	IN
26209	1886	18	the	the	DT
26209	1886	19	sugar	sugar	NN
26209	1886	20	in	in	IN
26209	1886	21	a	a	DT
26209	1886	22	mixing	mix	VBG
26209	1886	23	bowl	bowl	NN
26209	1886	24	and	and	CC
26209	1886	25	stir	stir	VB
26209	1886	26	well	well	RB
26209	1886	27	,	,	,
26209	1886	28	then	then	RB
26209	1886	29	add	add	VB
26209	1886	30	the	the	DT
26209	1886	31	flour	flour	NN
26209	1886	32	,	,	,
26209	1886	33	mix	mix	VB
26209	1886	34	thoroughly	thoroughly	RB
26209	1886	35	,	,	,
26209	1886	36	and	and	CC
26209	1886	37	set	set	VBN
26209	1886	38	in	in	IN
26209	1886	39	a	a	DT
26209	1886	40	cool	cool	JJ
26209	1886	41	place	place	NN
26209	1886	42	for	for	IN
26209	1886	43	twenty	twenty	CD
26209	1886	44	-	-	HYPH
26209	1886	45	four	four	CD
26209	1886	46	hours	hour	NNS
26209	1886	47	.	.	.
26209	1887	1	Then	then	RB
26209	1887	2	cut	cut	VB
26209	1887	3	all	all	PDT
26209	1887	4	the	the	DT
26209	1887	5	fruit	fruit	NN
26209	1887	6	fine	fine	JJ
26209	1887	7	and	and	CC
26209	1887	8	mix	mix	VB
26209	1887	9	with	with	IN
26209	1887	10	the	the	DT
26209	1887	11	other	other	JJ
26209	1887	12	ingredients	ingredient	NNS
26209	1887	13	thoroughly	thoroughly	RB
26209	1887	14	,	,	,
26209	1887	15	beat	beat	VBD
26209	1887	16	the	the	DT
26209	1887	17	eggs	egg	NNS
26209	1887	18	and	and	CC
26209	1887	19	add	add	VB
26209	1887	20	to	to	IN
26209	1887	21	the	the	DT
26209	1887	22	mixture	mixture	NN
26209	1887	23	,	,	,
26209	1887	24	put	put	VBN
26209	1887	25	in	in	IN
26209	1887	26	the	the	DT
26209	1887	27	rum	rum	NN
26209	1887	28	and	and	CC
26209	1887	29	potash	potash	NN
26209	1887	30	last	last	JJ
26209	1887	31	,	,	,
26209	1887	32	stir	stir	VB
26209	1887	33	well	well	RB
26209	1887	34	,	,	,
26209	1887	35	and	and	CC
26209	1887	36	let	let	VB
26209	1887	37	it	-PRON-	PRP
26209	1887	38	stand	stand	VB
26209	1887	39	for	for	IN
26209	1887	40	an	an	DT
26209	1887	41	hour	hour	NN
26209	1887	42	or	or	CC
26209	1887	43	two	two	CD
26209	1887	44	.	.	.
26209	1888	1	Roll	roll	VB
26209	1888	2	the	the	DT
26209	1888	3	dough	dough	NN
26209	1888	4	out	out	RP
26209	1888	5	about	about	IN
26209	1888	6	a	a	DT
26209	1888	7	quarter	quarter	NN
26209	1888	8	of	of	IN
26209	1888	9	an	an	DT
26209	1888	10	inch	inch	NN
26209	1888	11	thick	thick	JJ
26209	1888	12	,	,	,
26209	1888	13	cut	cut	VBN
26209	1888	14	into	into	IN
26209	1888	15	cakes	cake	NNS
26209	1888	16	about	about	IN
26209	1888	17	three	three	CD
26209	1888	18	inches	inch	NNS
26209	1888	19	wide	wide	JJ
26209	1888	20	and	and	CC
26209	1888	21	five	five	CD
26209	1888	22	long	long	JJ
26209	1888	23	,	,	,
26209	1888	24	bake	bake	VBP
26209	1888	25	in	in	IN
26209	1888	26	a	a	DT
26209	1888	27	quick	quick	JJ
26209	1888	28	oven	oven	JJ
26209	1888	29	ten	ten	CD
26209	1888	30	or	or	CC
26209	1888	31	fifteen	fifteen	CD
26209	1888	32	minutes	minute	NNS
26209	1888	33	.	.	.
26209	1889	1	Do	do	VBP
26209	1889	2	not	not	RB
26209	1889	3	use	use	VB
26209	1889	4	more	more	JJR
26209	1889	5	than	than	IN
26209	1889	6	two	two	CD
26209	1889	7	ounces	ounce	NNS
26209	1889	8	of	of	IN
26209	1889	9	flour	flour	NN
26209	1889	10	in	in	IN
26209	1889	11	rolling	roll	VBG
26209	1889	12	out	out	RP
26209	1889	13	the	the	DT
26209	1889	14	cakes	cake	NNS
26209	1889	15	.	.	.
26209	1890	1	Ice	ice	VB
26209	1890	2	them	-PRON-	PRP
26209	1890	3	while	while	RB
26209	1890	4	hot	hot	JJ
26209	1890	5	.	.	.
26209	1891	1	ICING.--Half	icing.--half	IN
26209	1891	2	a	a	DT
26209	1891	3	pound	pound	NN
26209	1891	4	of	of	IN
26209	1891	5	sugar	sugar	NN
26209	1891	6	and	and	CC
26209	1891	7	the	the	DT
26209	1891	8	juice	juice	NN
26209	1891	9	of	of	IN
26209	1891	10	half	half	PDT
26209	1891	11	a	a	DT
26209	1891	12	lemon	lemon	NN
26209	1891	13	and	and	CC
26209	1891	14	the	the	DT
26209	1891	15	same	same	JJ
26209	1891	16	quantity	quantity	NN
26209	1891	17	of	of	IN
26209	1891	18	water	water	NN
26209	1891	19	as	as	IN
26209	1891	20	of	of	IN
26209	1891	21	lemon	lemon	NN
26209	1891	22	juice	juice	NN
26209	1891	23	;	;	:
26209	1891	24	stir	stir	VB
26209	1891	25	together	together	RB
26209	1891	26	and	and	CC
26209	1891	27	spread	spread	VB
26209	1891	28	on	on	IN
26209	1891	29	very	very	RB
26209	1891	30	thin	thin	JJ
26209	1891	31	.	.	.
26209	1892	1	MACAROONS	MACAROONS	NNP
26209	1892	2	(	(	-LRB-
26209	1892	3	a	a	DT
26209	1892	4	Bavarian	Bavarian	NNP
26209	1892	5	Recipe	Recipe	NNP
26209	1892	6	)	)	-RRB-
26209	1892	7	.	.	.
26209	1893	1	Blanch	blanch	NN
26209	1893	2	and	and	CC
26209	1893	3	chop	chop	VB
26209	1893	4	fine	fine	JJ
26209	1893	5	half	half	PDT
26209	1893	6	a	a	DT
26209	1893	7	pound	pound	NN
26209	1893	8	of	of	IN
26209	1893	9	almonds	almond	NNS
26209	1893	10	.	.	.
26209	1894	1	Beat	beat	VB
26209	1894	2	the	the	DT
26209	1894	3	whites	white	NNS
26209	1894	4	of	of	IN
26209	1894	5	three	three	CD
26209	1894	6	eggs	egg	NNS
26209	1894	7	to	to	IN
26209	1894	8	a	a	DT
26209	1894	9	stiff	stiff	JJ
26209	1894	10	froth	froth	NN
26209	1894	11	,	,	,
26209	1894	12	add	add	VB
26209	1894	13	half	half	PDT
26209	1894	14	a	a	DT
26209	1894	15	pound	pound	NN
26209	1894	16	of	of	IN
26209	1894	17	sugar	sugar	NN
26209	1894	18	and	and	CC
26209	1894	19	then	then	RB
26209	1894	20	the	the	DT
26209	1894	21	nuts	nut	NNS
26209	1894	22	.	.	.
26209	1895	1	Drop	drop	VB
26209	1895	2	from	from	IN
26209	1895	3	a	a	DT
26209	1895	4	small	small	JJ
26209	1895	5	spoon	spoon	NN
26209	1895	6	on	on	IN
26209	1895	7	paraffine	paraffine	NN
26209	1895	8	paper	paper	NN
26209	1895	9	on	on	IN
26209	1895	10	a	a	DT
26209	1895	11	baking	baking	NN
26209	1895	12	sheet	sheet	NN
26209	1895	13	and	and	CC
26209	1895	14	bake	bake	VB
26209	1895	15	a	a	DT
26209	1895	16	delicate	delicate	JJ
26209	1895	17	brown	brown	NN
26209	1895	18	in	in	IN
26209	1895	19	a	a	DT
26209	1895	20	cool	cool	JJ
26209	1895	21	oven	oven	NN
26209	1895	22	.	.	.
26209	1896	1	CHOCOLATE	CHOCOLATE	NNP
26209	1896	2	MACAROONS	MACAROONS	NNP
26209	1896	3	(	(	-LRB-
26209	1896	4	a	a	DT
26209	1896	5	Bavarian	Bavarian	NNP
26209	1896	6	Recipe	Recipe	NNP
26209	1896	7	)	)	-RRB-
26209	1896	8	.	.	.
26209	1897	1	Two	two	CD
26209	1897	2	ounces	ounce	NNS
26209	1897	3	of	of	IN
26209	1897	4	almonds	almond	NNS
26209	1897	5	chopped	chop	VBN
26209	1897	6	fine	fine	RB
26209	1897	7	,	,	,
26209	1897	8	the	the	DT
26209	1897	9	whites	white	NNS
26209	1897	10	of	of	IN
26209	1897	11	three	three	CD
26209	1897	12	eggs	egg	NNS
26209	1897	13	beaten	beat	VBN
26209	1897	14	to	to	IN
26209	1897	15	a	a	DT
26209	1897	16	stiff	stiff	JJ
26209	1897	17	froth	froth	NN
26209	1897	18	,	,	,
26209	1897	19	stir	stir	VB
26209	1897	20	in	in	IN
26209	1897	21	six	six	CD
26209	1897	22	ounces	ounce	NNS
26209	1897	23	of	of	IN
26209	1897	24	sugar	sugar	NN
26209	1897	25	and	and	CC
26209	1897	26	an	an	DT
26209	1897	27	ounce	ounce	NN
26209	1897	28	and	and	CC
26209	1897	29	a	a	DT
26209	1897	30	half	half	NN
26209	1897	31	of	of	IN
26209	1897	32	grated	grate	VBN
26209	1897	33	chocolate	chocolate	NN
26209	1897	34	,	,	,
26209	1897	35	then	then	RB
26209	1897	36	add	add	VB
26209	1897	37	the	the	DT
26209	1897	38	almonds	almond	NNS
26209	1897	39	.	.	.
26209	1898	1	Bake	bake	VB
26209	1898	2	in	in	RP
26209	1898	3	a	a	DT
26209	1898	4	cool	cool	JJ
26209	1898	5	oven	oven	NN
26209	1898	6	.	.	.
26209	1899	1	SODA	SODA	NNP
26209	1899	2	CAKES	CAKES	NNP
26209	1899	3	.	.	.
26209	1900	1	Three	three	CD
26209	1900	2	egg	egg	NN
26209	1900	3	yolks	yolk	NNS
26209	1900	4	,	,	,
26209	1900	5	a	a	DT
26209	1900	6	pint	pint	NN
26209	1900	7	and	and	CC
26209	1900	8	a	a	DT
26209	1900	9	half	half	NN
26209	1900	10	of	of	IN
26209	1900	11	cream	cream	NN
26209	1900	12	,	,	,
26209	1900	13	three	three	CD
26209	1900	14	-	-	HYPH
26209	1900	15	quarters	quarter	NNS
26209	1900	16	of	of	IN
26209	1900	17	a	a	DT
26209	1900	18	pound	pound	NN
26209	1900	19	of	of	IN
26209	1900	20	butter	butter	NN
26209	1900	21	,	,	,
26209	1900	22	an	an	DT
26209	1900	23	even	even	RB
26209	1900	24	teaspoonful	teaspoonful	JJ
26209	1900	25	of	of	IN
26209	1900	26	soda	soda	NN
26209	1900	27	,	,	,
26209	1900	28	one	one	CD
26209	1900	29	pound	pound	NN
26209	1900	30	and	and	CC
26209	1900	31	a	a	DT
26209	1900	32	half	half	NN
26209	1900	33	of	of	IN
26209	1900	34	sugar	sugar	NN
26209	1900	35	,	,	,
26209	1900	36	and	and	CC
26209	1900	37	flour	flour	NN
26209	1900	38	enough	enough	JJ
26209	1900	39	to	to	TO
26209	1900	40	roll	roll	VB
26209	1900	41	.	.	.
26209	1901	1	Roll	roll	VB
26209	1901	2	very	very	RB
26209	1901	3	thin	thin	JJ
26209	1901	4	and	and	CC
26209	1901	5	cut	cut	VBN
26209	1901	6	in	in	IN
26209	1901	7	small	small	JJ
26209	1901	8	cakes	cake	NNS
26209	1901	9	;	;	:
26209	1901	10	put	put	VB
26209	1901	11	half	half	PDT
26209	1901	12	a	a	DT
26209	1901	13	blanched	blanch	VBN
26209	1901	14	almond	almond	NN
26209	1901	15	in	in	IN
26209	1901	16	the	the	DT
26209	1901	17	middle	middle	NN
26209	1901	18	of	of	IN
26209	1901	19	each	each	DT
26209	1901	20	.	.	.
26209	1902	1	Bake	bake	VB
26209	1902	2	in	in	IN
26209	1902	3	a	a	DT
26209	1902	4	slow	slow	JJ
26209	1902	5	oven	oven	NN
26209	1902	6	.	.	.
26209	1903	1	WALNUT	walnut	NN
26209	1903	2	WAFERS	wafer	NNS
26209	1903	3	.	.	.
26209	1904	1	Beat	beat	VB
26209	1904	2	two	two	CD
26209	1904	3	eggs	egg	NNS
26209	1904	4	very	very	RB
26209	1904	5	light	light	JJ
26209	1904	6	and	and	CC
26209	1904	7	add	add	VB
26209	1904	8	to	to	IN
26209	1904	9	them	-PRON-	PRP
26209	1904	10	half	half	PDT
26209	1904	11	a	a	DT
26209	1904	12	pound	pound	NN
26209	1904	13	of	of	IN
26209	1904	14	brown	brown	JJ
26209	1904	15	sugar	sugar	NN
26209	1904	16	;	;	:
26209	1904	17	beat	beat	VBD
26209	1904	18	again	again	RB
26209	1904	19	and	and	CC
26209	1904	20	stir	stir	VB
26209	1904	21	in	in	IN
26209	1904	22	half	half	PDT
26209	1904	23	a	a	DT
26209	1904	24	cup	cup	NN
26209	1904	25	of	of	IN
26209	1904	26	flour	flour	NN
26209	1904	27	with	with	IN
26209	1904	28	a	a	DT
26209	1904	29	quarter	quarter	NN
26209	1904	30	of	of	IN
26209	1904	31	a	a	DT
26209	1904	32	teaspoonful	teaspoonful	NN
26209	1904	33	of	of	IN
26209	1904	34	baking	bake	VBG
26209	1904	35	powder	powder	NN
26209	1904	36	,	,	,
26209	1904	37	a	a	DT
26209	1904	38	third	third	NN
26209	1904	39	of	of	IN
26209	1904	40	a	a	DT
26209	1904	41	teaspoonful	teaspoonful	NN
26209	1904	42	of	of	IN
26209	1904	43	salt	salt	NN
26209	1904	44	and	and	CC
26209	1904	45	half	half	PDT
26209	1904	46	a	a	DT
26209	1904	47	cup	cup	NN
26209	1904	48	of	of	IN
26209	1904	49	walnut	walnut	NNP
26209	1904	50	meats	meat	NNS
26209	1904	51	slightly	slightly	RB
26209	1904	52	chopped	chop	VBN
26209	1904	53	.	.	.
26209	1905	1	Drop	drop	VB
26209	1905	2	in	in	IN
26209	1905	3	small	small	JJ
26209	1905	4	spoonfuls	spoonful	NNS
26209	1905	5	on	on	IN
26209	1905	6	buttered	buttered	JJ
26209	1905	7	tins	tin	NNS
26209	1905	8	,	,	,
26209	1905	9	not	not	RB
26209	1905	10	too	too	RB
26209	1905	11	close	close	JJ
26209	1905	12	together	together	RB
26209	1905	13	,	,	,
26209	1905	14	and	and	CC
26209	1905	15	bake	bake	VB
26209	1905	16	brown	brown	NNP
26209	1905	17	.	.	.
26209	1906	1	The	the	DT
26209	1906	2	dough	dough	NN
26209	1906	3	should	should	MD
26209	1906	4	not	not	RB
26209	1906	5	be	be	VB
26209	1906	6	too	too	RB
26209	1906	7	thin	thin	JJ
26209	1906	8	;	;	:
26209	1906	9	try	try	VB
26209	1906	10	one	one	CD
26209	1906	11	or	or	CC
26209	1906	12	two	two	CD
26209	1906	13	and	and	CC
26209	1906	14	if	if	IN
26209	1906	15	too	too	RB
26209	1906	16	thin	thin	JJ
26209	1906	17	add	add	VBP
26209	1906	18	a	a	DT
26209	1906	19	very	very	RB
26209	1906	20	little	little	JJ
26209	1906	21	more	more	JJR
26209	1906	22	flour	flour	NN
26209	1906	23	.	.	.
26209	1907	1	JODE	JODE	NNP
26209	1907	2	CAKES	CAKES	NNP
26209	1907	3	(	(	-LRB-
26209	1907	4	a	a	DT
26209	1907	5	Norwegian	Norwegian	NNP
26209	1907	6	Recipe	Recipe	NNP
26209	1907	7	)	)	-RRB-
26209	1907	8	.	.	.
26209	1908	1	Three	three	CD
26209	1908	2	egg	egg	NN
26209	1908	3	yolks	yolk	NNS
26209	1908	4	,	,	,
26209	1908	5	a	a	DT
26209	1908	6	pint	pint	NN
26209	1908	7	and	and	CC
26209	1908	8	a	a	DT
26209	1908	9	half	half	NN
26209	1908	10	of	of	IN
26209	1908	11	cream	cream	NN
26209	1908	12	,	,	,
26209	1908	13	three	three	CD
26209	1908	14	-	-	HYPH
26209	1908	15	quarters	quarter	NNS
26209	1908	16	of	of	IN
26209	1908	17	a	a	DT
26209	1908	18	pound	pound	NN
26209	1908	19	of	of	IN
26209	1908	20	butter	butter	NN
26209	1908	21	,	,	,
26209	1908	22	an	an	DT
26209	1908	23	even	even	RB
26209	1908	24	teaspoonful	teaspoonful	JJ
26209	1908	25	of	of	IN
26209	1908	26	soda	soda	NN
26209	1908	27	,	,	,
26209	1908	28	one	one	CD
26209	1908	29	pound	pound	NN
26209	1908	30	and	and	CC
26209	1908	31	a	a	DT
26209	1908	32	half	half	NN
26209	1908	33	of	of	IN
26209	1908	34	sugar	sugar	NN
26209	1908	35	and	and	CC
26209	1908	36	flour	flour	NN
26209	1908	37	enough	enough	JJ
26209	1908	38	to	to	TO
26209	1908	39	roll	roll	VB
26209	1908	40	.	.	.
26209	1909	1	Roll	roll	VB
26209	1909	2	very	very	RB
26209	1909	3	thin	thin	JJ
26209	1909	4	and	and	CC
26209	1909	5	cut	cut	VBN
26209	1909	6	in	in	IN
26209	1909	7	small	small	JJ
26209	1909	8	cakes	cake	NNS
26209	1909	9	;	;	:
26209	1909	10	put	put	VB
26209	1909	11	half	half	PDT
26209	1909	12	a	a	DT
26209	1909	13	blanched	blanch	VBN
26209	1909	14	almond	almond	NN
26209	1909	15	in	in	IN
26209	1909	16	the	the	DT
26209	1909	17	middle	middle	NN
26209	1909	18	of	of	IN
26209	1909	19	each	each	DT
26209	1909	20	.	.	.
26209	1910	1	Bake	bake	VB
26209	1910	2	in	in	IN
26209	1910	3	a	a	DT
26209	1910	4	slow	slow	JJ
26209	1910	5	oven	oven	NN
26209	1910	6	.	.	.
26209	1911	1	FROSTING	FROSTING	NNP
26209	1911	2	.	.	.
26209	1912	1	Three	three	CD
26209	1912	2	-	-	HYPH
26209	1912	3	quarters	quarter	NNS
26209	1912	4	of	of	IN
26209	1912	5	a	a	DT
26209	1912	6	cup	cup	NN
26209	1912	7	of	of	IN
26209	1912	8	powdered	powdered	JJ
26209	1912	9	sugar	sugar	NN
26209	1912	10	to	to	IN
26209	1912	11	the	the	DT
26209	1912	12	white	white	NN
26209	1912	13	of	of	IN
26209	1912	14	one	one	CD
26209	1912	15	egg	egg	NN
26209	1912	16	,	,	,
26209	1912	17	flavoring	flavor	VBG
26209	1912	18	to	to	IN
26209	1912	19	taste	taste	NN
26209	1912	20	.	.	.
26209	1913	1	Beat	beat	VB
26209	1913	2	the	the	DT
26209	1913	3	white	white	NN
26209	1913	4	of	of	IN
26209	1913	5	egg	egg	NN
26209	1913	6	to	to	IN
26209	1913	7	a	a	DT
26209	1913	8	stiff	stiff	JJ
26209	1913	9	froth	froth	NN
26209	1913	10	and	and	CC
26209	1913	11	turn	turn	VB
26209	1913	12	all	all	PDT
26209	1913	13	the	the	DT
26209	1913	14	sugar	sugar	NN
26209	1913	15	into	into	IN
26209	1913	16	it	-PRON-	PRP
26209	1913	17	;	;	:
26209	1913	18	see	see	VB
26209	1913	19	that	that	IN
26209	1913	20	the	the	DT
26209	1913	21	sugar	sugar	NN
26209	1913	22	is	be	VBZ
26209	1913	23	free	free	JJ
26209	1913	24	from	from	IN
26209	1913	25	lumps	lump	NNS
26209	1913	26	,	,	,
26209	1913	27	beat	beat	VBD
26209	1913	28	hard	hard	RB
26209	1913	29	and	and	CC
26209	1913	30	flavor	flavor	VB
26209	1913	31	according	accord	VBG
26209	1913	32	to	to	IN
26209	1913	33	the	the	DT
26209	1913	34	cake	cake	NN
26209	1913	35	.	.	.
26209	1914	1	BOILED	BOILED	NNP
26209	1914	2	ICING	ICING	NNP
26209	1914	3	.	.	.
26209	1915	1	One	one	CD
26209	1915	2	cup	cup	NN
26209	1915	3	of	of	IN
26209	1915	4	granulated	granulate	VBN
26209	1915	5	sugar	sugar	NN
26209	1915	6	,	,	,
26209	1915	7	five	five	CD
26209	1915	8	tablespoonfuls	tablespoonful	NNS
26209	1915	9	of	of	IN
26209	1915	10	boiling	boiling	NN
26209	1915	11	water	water	NN
26209	1915	12	,	,	,
26209	1915	13	the	the	DT
26209	1915	14	white	white	NN
26209	1915	15	of	of	IN
26209	1915	16	one	one	CD
26209	1915	17	egg	egg	NN
26209	1915	18	beaten	beat	VBN
26209	1915	19	to	to	IN
26209	1915	20	a	a	DT
26209	1915	21	stiff	stiff	JJ
26209	1915	22	froth	froth	NN
26209	1915	23	.	.	.
26209	1916	1	Put	put	VB
26209	1916	2	the	the	DT
26209	1916	3	sugar	sugar	NN
26209	1916	4	and	and	CC
26209	1916	5	water	water	NN
26209	1916	6	over	over	IN
26209	1916	7	the	the	DT
26209	1916	8	fire	fire	NN
26209	1916	9	and	and	CC
26209	1916	10	boil	boil	VB
26209	1916	11	until	until	IN
26209	1916	12	it	-PRON-	PRP
26209	1916	13	threads	thread	VBZ
26209	1916	14	from	from	IN
26209	1916	15	the	the	DT
26209	1916	16	spoon	spoon	NN
26209	1916	17	;	;	:
26209	1916	18	then	then	RB
26209	1916	19	turn	turn	VB
26209	1916	20	it	-PRON-	PRP
26209	1916	21	into	into	IN
26209	1916	22	the	the	DT
26209	1916	23	beaten	beat	VBN
26209	1916	24	egg	egg	NN
26209	1916	25	,	,	,
26209	1916	26	beat	beat	VBD
26209	1916	27	briskly	briskly	RB
26209	1916	28	for	for	IN
26209	1916	29	a	a	DT
26209	1916	30	few	few	JJ
26209	1916	31	minutes	minute	NNS
26209	1916	32	,	,	,
26209	1916	33	flavor	flavor	NN
26209	1916	34	with	with	IN
26209	1916	35	vanilla	vanilla	NN
26209	1916	36	,	,	,
26209	1916	37	lemon	lemon	NN
26209	1916	38	or	or	CC
26209	1916	39	almond	almond	NN
26209	1916	40	,	,	,
26209	1916	41	according	accord	VBG
26209	1916	42	to	to	IN
26209	1916	43	the	the	DT
26209	1916	44	cake	cake	NN
26209	1916	45	.	.	.
26209	1917	1	While	while	IN
26209	1917	2	the	the	DT
26209	1917	3	cake	cake	NN
26209	1917	4	is	be	VBZ
26209	1917	5	still	still	RB
26209	1917	6	warm	warm	JJ
26209	1917	7	,	,	,
26209	1917	8	sprinkle	sprinkle	VB
26209	1917	9	with	with	IN
26209	1917	10	flour	flour	NN
26209	1917	11	and	and	CC
26209	1917	12	spread	spread	VB
26209	1917	13	the	the	DT
26209	1917	14	icing	icing	NN
26209	1917	15	on	on	RP
26209	1917	16	with	with	IN
26209	1917	17	a	a	DT
26209	1917	18	broad	broad	JJ
26209	1917	19	knife	knife	NN
26209	1917	20	.	.	.
26209	1918	1	Pies	pie	NNS
26209	1918	2	.	.	.
26209	1919	1	PLAIN	plain	JJ
26209	1919	2	PASTRY	PASTRY	NNS
26209	1919	3	.	.	.
26209	1920	1	Four	four	CD
26209	1920	2	cups	cup	NNS
26209	1920	3	of	of	IN
26209	1920	4	sifted	sift	VBN
26209	1920	5	flour	flour	NN
26209	1920	6	,	,	,
26209	1920	7	one	one	CD
26209	1920	8	cup	cup	NN
26209	1920	9	of	of	IN
26209	1920	10	butter	butter	NN
26209	1920	11	,	,	,
26209	1920	12	a	a	DT
26209	1920	13	pinch	pinch	NN
26209	1920	14	of	of	IN
26209	1920	15	salt	salt	NN
26209	1920	16	,	,	,
26209	1920	17	three	three	CD
26209	1920	18	heaping	heap	VBG
26209	1920	19	teaspoonfuls	teaspoonful	NNS
26209	1920	20	of	of	IN
26209	1920	21	granulated	granulate	VBN
26209	1920	22	sugar	sugar	NN
26209	1920	23	,	,	,
26209	1920	24	two	two	CD
26209	1920	25	tablespoonfuls	tablespoonful	NNS
26209	1920	26	of	of	IN
26209	1920	27	lemon	lemon	NN
26209	1920	28	juice	juice	NN
26209	1920	29	,	,	,
26209	1920	30	four	four	CD
26209	1920	31	tablespoonfuls	tablespoonful	NNS
26209	1920	32	of	of	IN
26209	1920	33	ice	ice	NN
26209	1920	34	water	water	NN
26209	1920	35	and	and	CC
26209	1920	36	the	the	DT
26209	1920	37	yolks	yolk	NNS
26209	1920	38	of	of	IN
26209	1920	39	two	two	CD
26209	1920	40	eggs	egg	NNS
26209	1920	41	.	.	.
26209	1921	1	This	this	DT
26209	1921	2	quantity	quantity	NN
26209	1921	3	will	will	MD
26209	1921	4	make	make	VB
26209	1921	5	two	two	CD
26209	1921	6	pies	pie	NNS
26209	1921	7	.	.	.
26209	1922	1	Rub	rub	VB
26209	1922	2	the	the	DT
26209	1922	3	butter	butter	NN
26209	1922	4	,	,	,
26209	1922	5	flour	flour	NN
26209	1922	6	,	,	,
26209	1922	7	salt	salt	NN
26209	1922	8	and	and	CC
26209	1922	9	sugar	sugar	NN
26209	1922	10	together	together	RB
26209	1922	11	thoroughly	thoroughly	RB
26209	1922	12	,	,	,
26209	1922	13	then	then	RB
26209	1922	14	add	add	VB
26209	1922	15	the	the	DT
26209	1922	16	yolks	yolk	NNS
26209	1922	17	of	of	IN
26209	1922	18	eggs	egg	NNS
26209	1922	19	,	,	,
26209	1922	20	lemon	lemon	NN
26209	1922	21	juice	juice	NN
26209	1922	22	and	and	CC
26209	1922	23	water	water	NN
26209	1922	24	and	and	CC
26209	1922	25	work	work	VB
26209	1922	26	all	all	RB
26209	1922	27	together	together	RB
26209	1922	28	into	into	IN
26209	1922	29	a	a	DT
26209	1922	30	paste	paste	NN
26209	1922	31	.	.	.
26209	1923	1	Put	put	VB
26209	1923	2	the	the	DT
26209	1923	3	dough	dough	NN
26209	1923	4	on	on	IN
26209	1923	5	a	a	DT
26209	1923	6	pastry	pastry	NN
26209	1923	7	board	board	NN
26209	1923	8	,	,	,
26209	1923	9	divide	divide	VBP
26209	1923	10	in	in	IN
26209	1923	11	four	four	CD
26209	1923	12	equal	equal	JJ
26209	1923	13	parts	part	NNS
26209	1923	14	,	,	,
26209	1923	15	roll	roll	VB
26209	1923	16	each	each	DT
26209	1923	17	part	part	NN
26209	1923	18	the	the	DT
26209	1923	19	size	size	NN
26209	1923	20	required	require	VBN
26209	1923	21	for	for	IN
26209	1923	22	the	the	DT
26209	1923	23	pie	pie	NN
26209	1923	24	plates	plate	NNS
26209	1923	25	.	.	.
26209	1924	1	PUFF	PUFF	NNP
26209	1924	2	PASTE	PASTE	NNS
26209	1924	3	.	.	.
26209	1925	1	One	one	CD
26209	1925	2	pound	pound	NN
26209	1925	3	of	of	IN
26209	1925	4	flour	flour	NN
26209	1925	5	,	,	,
26209	1925	6	one	one	CD
26209	1925	7	pound	pound	NN
26209	1925	8	of	of	IN
26209	1925	9	butter	butter	NN
26209	1925	10	and	and	CC
26209	1925	11	one	one	CD
26209	1925	12	cup	cup	NN
26209	1925	13	of	of	IN
26209	1925	14	ice	ice	NN
26209	1925	15	water	water	NN
26209	1925	16	.	.	.
26209	1926	1	Sift	sift	VB
26209	1926	2	the	the	DT
26209	1926	3	flour	flour	NN
26209	1926	4	,	,	,
26209	1926	5	weigh	weigh	VB
26209	1926	6	it	-PRON-	PRP
26209	1926	7	and	and	CC
26209	1926	8	turn	turn	VB
26209	1926	9	into	into	IN
26209	1926	10	a	a	DT
26209	1926	11	mixing	mix	VBG
26209	1926	12	bowl	bowl	NN
26209	1926	13	;	;	:
26209	1926	14	pour	pour	VB
26209	1926	15	the	the	DT
26209	1926	16	water	water	NN
26209	1926	17	gradually	gradually	RB
26209	1926	18	into	into	IN
26209	1926	19	it	-PRON-	PRP
26209	1926	20	,	,	,
26209	1926	21	stirring	stir	VBG
26209	1926	22	constantly	constantly	RB
26209	1926	23	with	with	IN
26209	1926	24	a	a	DT
26209	1926	25	spoon	spoon	NN
26209	1926	26	;	;	:
26209	1926	27	turn	turn	VB
26209	1926	28	the	the	DT
26209	1926	29	dough	dough	NN
26209	1926	30	out	out	RP
26209	1926	31	on	on	IN
26209	1926	32	the	the	DT
26209	1926	33	pastry	pastry	NN
26209	1926	34	board	board	NN
26209	1926	35	and	and	CC
26209	1926	36	beat	beat	VBD
26209	1926	37	or	or	CC
26209	1926	38	knead	knead	VB
26209	1926	39	it	-PRON-	PRP
26209	1926	40	until	until	IN
26209	1926	41	it	-PRON-	PRP
26209	1926	42	blisters	blister	VBZ
26209	1926	43	and	and	CC
26209	1926	44	is	be	VBZ
26209	1926	45	so	so	RB
26209	1926	46	elastic	elastic	JJ
26209	1926	47	that	that	IN
26209	1926	48	it	-PRON-	PRP
26209	1926	49	can	can	MD
26209	1926	50	be	be	VB
26209	1926	51	stretched	stretch	VBN
26209	1926	52	without	without	IN
26209	1926	53	tearing	tear	VBG
26209	1926	54	.	.	.
26209	1927	1	Then	then	RB
26209	1927	2	set	set	VB
26209	1927	3	it	-PRON-	PRP
26209	1927	4	away	away	RB
26209	1927	5	on	on	IN
26209	1927	6	ice	ice	NN
26209	1927	7	.	.	.
26209	1928	1	Wash	wash	VB
26209	1928	2	the	the	DT
26209	1928	3	butter	butter	NN
26209	1928	4	,	,	,
26209	1928	5	squeeze	squeeze	VB
26209	1928	6	out	out	RP
26209	1928	7	the	the	DT
26209	1928	8	salt	salt	NN
26209	1928	9	and	and	CC
26209	1928	10	water	water	NN
26209	1928	11	and	and	CC
26209	1928	12	lay	lie	VBD
26209	1928	13	it	-PRON-	PRP
26209	1928	14	on	on	IN
26209	1928	15	a	a	DT
26209	1928	16	plate	plate	NN
26209	1928	17	on	on	IN
26209	1928	18	ice	ice	NN
26209	1928	19	.	.	.
26209	1929	1	Roll	roll	VB
26209	1929	2	the	the	DT
26209	1929	3	dough	dough	NN
26209	1929	4	as	as	IN
26209	1929	5	nearly	nearly	RB
26209	1929	6	square	square	JJ
26209	1929	7	as	as	IN
26209	1929	8	possible	possible	JJ
26209	1929	9	,	,	,
26209	1929	10	lay	lie	VBD
26209	1929	11	the	the	DT
26209	1929	12	butter	butter	NN
26209	1929	13	in	in	IN
26209	1929	14	the	the	DT
26209	1929	15	center	center	NN
26209	1929	16	of	of	IN
26209	1929	17	it	-PRON-	PRP
26209	1929	18	,	,	,
26209	1929	19	fold	fold	VB
26209	1929	20	over	over	RB
26209	1929	21	one	one	CD
26209	1929	22	side	side	NN
26209	1929	23	of	of	IN
26209	1929	24	the	the	DT
26209	1929	25	paste	paste	NN
26209	1929	26	,	,	,
26209	1929	27	then	then	RB
26209	1929	28	the	the	DT
26209	1929	29	other	other	JJ
26209	1929	30	,	,	,
26209	1929	31	flatten	flatten	VB
26209	1929	32	slightly	slightly	RB
26209	1929	33	with	with	IN
26209	1929	34	the	the	DT
26209	1929	35	rolling	rolling	NN
26209	1929	36	pin	pin	NN
26209	1929	37	,	,	,
26209	1929	38	fold	fold	VB
26209	1929	39	over	over	RP
26209	1929	40	the	the	DT
26209	1929	41	ends	end	NNS
26209	1929	42	of	of	IN
26209	1929	43	the	the	DT
26209	1929	44	dough	dough	NN
26209	1929	45	until	until	IN
26209	1929	46	they	-PRON-	PRP
26209	1929	47	meet	meet	VBP
26209	1929	48	;	;	:
26209	1929	49	turn	turn	VB
26209	1929	50	the	the	DT
26209	1929	51	dough	dough	NN
26209	1929	52	over	over	RP
26209	1929	53	and	and	CC
26209	1929	54	roll	roll	VB
26209	1929	55	twice	twice	RB
26209	1929	56	,	,	,
26209	1929	57	fold	fold	VB
26209	1929	58	again	again	RB
26209	1929	59	and	and	CC
26209	1929	60	put	put	VB
26209	1929	61	the	the	DT
26209	1929	62	paste	paste	NN
26209	1929	63	on	on	IN
26209	1929	64	the	the	DT
26209	1929	65	ice	ice	NN
26209	1929	66	;	;	:
26209	1929	67	let	let	VB
26209	1929	68	it	-PRON-	PRP
26209	1929	69	remain	remain	VB
26209	1929	70	for	for	IN
26209	1929	71	twenty	twenty	CD
26209	1929	72	minutes	minute	NNS
26209	1929	73	.	.	.
26209	1930	1	Repeat	repeat	VB
26209	1930	2	this	this	DT
26209	1930	3	twice	twice	RB
26209	1930	4	,	,	,
26209	1930	5	allowing	allow	VBG
26209	1930	6	the	the	DT
26209	1930	7	pastry	pastry	NN
26209	1930	8	to	to	TO
26209	1930	9	rest	rest	VB
26209	1930	10	twenty	twenty	CD
26209	1930	11	minutes	minute	NNS
26209	1930	12	each	each	DT
26209	1930	13	time	time	NN
26209	1930	14	.	.	.
26209	1931	1	This	this	DT
26209	1931	2	makes	make	VBZ
26209	1931	3	in	in	RB
26209	1931	4	all	all	DT
26209	1931	5	six	six	CD
26209	1931	6	rolls	roll	NNS
26209	1931	7	and	and	CC
26209	1931	8	three	three	CD
26209	1931	9	times	time	NNS
26209	1931	10	of	of	IN
26209	1931	11	rolling	rolling	NN
26209	1931	12	.	.	.
26209	1932	1	Press	press	NN
26209	1932	2	very	very	RB
26209	1932	3	lightly	lightly	RB
26209	1932	4	with	with	IN
26209	1932	5	the	the	DT
26209	1932	6	rolling	rolling	NN
26209	1932	7	pin	pin	NN
26209	1932	8	,	,	,
26209	1932	9	cut	cut	VBD
26209	1932	10	off	off	RP
26209	1932	11	each	each	DT
26209	1932	12	time	time	NN
26209	1932	13	what	what	WP
26209	1932	14	is	be	VBZ
26209	1932	15	needed	need	VBN
26209	1932	16	for	for	IN
26209	1932	17	a	a	DT
26209	1932	18	pie	pie	NN
26209	1932	19	or	or	CC
26209	1932	20	number	number	NN
26209	1932	21	of	of	IN
26209	1932	22	patties	patty	NNS
26209	1932	23	,	,	,
26209	1932	24	that	that	IN
26209	1932	25	the	the	DT
26209	1932	26	dough	dough	NN
26209	1932	27	will	will	MD
26209	1932	28	not	not	RB
26209	1932	29	be	be	VB
26209	1932	30	worked	work	VBN
26209	1932	31	over	over	IN
26209	1932	32	more	more	JJR
26209	1932	33	than	than	IN
26209	1932	34	is	be	VBZ
26209	1932	35	necessary	necessary	JJ
26209	1932	36	.	.	.
26209	1933	1	The	the	DT
26209	1933	2	trimmings	trimming	NNS
26209	1933	3	may	may	MD
26209	1933	4	be	be	VB
26209	1933	5	used	use	VBN
26209	1933	6	for	for	IN
26209	1933	7	cheese	cheese	NN
26209	1933	8	straws	straws	NN
26209	1933	9	by	by	IN
26209	1933	10	cutting	cut	VBG
26209	1933	11	and	and	CC
26209	1933	12	sprinkling	sprinkle	VBG
26209	1933	13	them	-PRON-	PRP
26209	1933	14	with	with	IN
26209	1933	15	grated	grate	VBN
26209	1933	16	Parmesan	Parmesan	NNP
26209	1933	17	cheese	cheese	NN
26209	1933	18	and	and	CC
26209	1933	19	a	a	DT
26209	1933	20	dash	dash	NN
26209	1933	21	of	of	IN
26209	1933	22	cayenne	cayenne	NN
26209	1933	23	pepper	pepper	NN
26209	1933	24	;	;	,
26209	1933	25	or	or	CC
26209	1933	26	may	may	MD
26209	1933	27	be	be	VB
26209	1933	28	baked	bake	VBN
26209	1933	29	in	in	IN
26209	1933	30	crescents	crescent	NNS
26209	1933	31	for	for	IN
26209	1933	32	garnishing	garnish	VBG
26209	1933	33	.	.	.
26209	1934	1	In	in	IN
26209	1934	2	baking	baking	NN
26209	1934	3	,	,	,
26209	1934	4	rinse	rinse	VB
26209	1934	5	the	the	DT
26209	1934	6	pans	pan	NNS
26209	1934	7	with	with	IN
26209	1934	8	cold	cold	JJ
26209	1934	9	water	water	NN
26209	1934	10	and	and	CC
26209	1934	11	brush	brush	VB
26209	1934	12	the	the	DT
26209	1934	13	pastry	pastry	NN
26209	1934	14	over	over	RP
26209	1934	15	with	with	IN
26209	1934	16	beaten	beat	VBN
26209	1934	17	egg	egg	NN
26209	1934	18	.	.	.
26209	1935	1	Make	make	VB
26209	1935	2	the	the	DT
26209	1935	3	pastry	pastry	NN
26209	1935	4	in	in	IN
26209	1935	5	a	a	DT
26209	1935	6	cool	cool	JJ
26209	1935	7	room	room	NN
26209	1935	8	.	.	.
26209	1936	1	TO	to	IN
26209	1936	2	MAKE	MAKE	NNP
26209	1936	3	ONE	one	CD
26209	1936	4	SQUASH	squash	NN
26209	1936	5	OR	or	CC
26209	1936	6	PUMPKIN	PUMPKIN	NNP
26209	1936	7	PIE	PIE	NNP
26209	1936	8	.	.	.
26209	1937	1	One	one	CD
26209	1937	2	cup	cup	NN
26209	1937	3	of	of	IN
26209	1937	4	squash	squash	NN
26209	1937	5	,	,	,
26209	1937	6	one	one	CD
26209	1937	7	egg	egg	NN
26209	1937	8	mixed	mix	VBN
26209	1937	9	unbeaten	unbeaten	RB
26209	1937	10	with	with	IN
26209	1937	11	the	the	DT
26209	1937	12	squash	squash	NN
26209	1937	13	,	,	,
26209	1937	14	a	a	DT
26209	1937	15	cup	cup	NN
26209	1937	16	and	and	CC
26209	1937	17	a	a	DT
26209	1937	18	half	half	NN
26209	1937	19	of	of	IN
26209	1937	20	sugar	sugar	NN
26209	1937	21	,	,	,
26209	1937	22	one	one	CD
26209	1937	23	milk	milk	NN
26209	1937	24	cracker	cracker	NN
26209	1937	25	rolled	roll	VBD
26209	1937	26	fine	fine	RB
26209	1937	27	,	,	,
26209	1937	28	half	half	PDT
26209	1937	29	a	a	DT
26209	1937	30	teaspoonful	teaspoonful	JJ
26209	1937	31	each	each	DT
26209	1937	32	of	of	IN
26209	1937	33	ginger	ginger	NN
26209	1937	34	,	,	,
26209	1937	35	cinnamon	cinnamon	NN
26209	1937	36	and	and	CC
26209	1937	37	nutmeg	nutmeg	NNP
26209	1937	38	,	,	,
26209	1937	39	a	a	DT
26209	1937	40	pinch	pinch	NN
26209	1937	41	of	of	IN
26209	1937	42	salt	salt	NN
26209	1937	43	and	and	CC
26209	1937	44	a	a	DT
26209	1937	45	dash	dash	NN
26209	1937	46	of	of	IN
26209	1937	47	cayenne	cayenne	NN
26209	1937	48	pepper	pepper	NN
26209	1937	49	.	.	.
26209	1938	1	After	after	IN
26209	1938	2	these	these	DT
26209	1938	3	are	be	VBP
26209	1938	4	well	well	RB
26209	1938	5	mixed	mixed	JJ
26209	1938	6	,	,	,
26209	1938	7	add	add	VB
26209	1938	8	half	half	PDT
26209	1938	9	a	a	DT
26209	1938	10	cup	cup	NN
26209	1938	11	of	of	IN
26209	1938	12	milk	milk	NN
26209	1938	13	.	.	.
26209	1939	1	Bake	bake	VB
26209	1939	2	in	in	RP
26209	1939	3	either	either	DT
26209	1939	4	puff	puff	NN
26209	1939	5	or	or	CC
26209	1939	6	plain	plain	JJ
26209	1939	7	paste	paste	NN
26209	1939	8	.	.	.
26209	1940	1	SWEET	sweet	JJ
26209	1940	2	RISSOLES	rissole	NNS
26209	1940	3	.	.	.
26209	1941	1	Roll	roll	VB
26209	1941	2	out	out	RP
26209	1941	3	some	some	DT
26209	1941	4	puff	puff	JJ
26209	1941	5	paste	paste	NN
26209	1941	6	into	into	IN
26209	1941	7	a	a	DT
26209	1941	8	thin	thin	JJ
26209	1941	9	sheet	sheet	NN
26209	1941	10	,	,	,
26209	1941	11	cut	cut	VBN
26209	1941	12	as	as	IN
26209	1941	13	many	many	JJ
26209	1941	14	rounds	round	NNS
26209	1941	15	with	with	IN
26209	1941	16	a	a	DT
26209	1941	17	large	large	JJ
26209	1941	18	patty	patty	JJ
26209	1941	19	cutter	cutter	NN
26209	1941	20	as	as	IN
26209	1941	21	are	be	VBP
26209	1941	22	needed	need	VBN
26209	1941	23	;	;	:
26209	1941	24	put	put	VB
26209	1941	25	a	a	DT
26209	1941	26	spoonful	spoonful	NN
26209	1941	27	of	of	IN
26209	1941	28	any	any	DT
26209	1941	29	kind	kind	NN
26209	1941	30	of	of	IN
26209	1941	31	jam	jam	NN
26209	1941	32	,	,	,
26209	1941	33	strawberry	strawberry	NNP
26209	1941	34	,	,	,
26209	1941	35	raspberry	raspberry	NNP
26209	1941	36	,	,	,
26209	1941	37	currant	currant	NN
26209	1941	38	,	,	,
26209	1941	39	etc	etc	FW
26209	1941	40	.	.	FW
26209	1941	41	,	,	,
26209	1941	42	or	or	CC
26209	1941	43	mince	mince	NN
26209	1941	44	meat	meat	NN
26209	1941	45	or	or	CC
26209	1941	46	purée	purée	NNP
26209	1941	47	of	of	IN
26209	1941	48	apples	apple	NNS
26209	1941	49	on	on	IN
26209	1941	50	each	each	DT
26209	1941	51	,	,	,
26209	1941	52	moisten	moisten	VB
26209	1941	53	the	the	DT
26209	1941	54	edges	edge	NNS
26209	1941	55	of	of	IN
26209	1941	56	the	the	DT
26209	1941	57	pastry	pastry	NN
26209	1941	58	with	with	IN
26209	1941	59	water	water	NN
26209	1941	60	,	,	,
26209	1941	61	fold	fold	VB
26209	1941	62	one	one	CD
26209	1941	63	-	-	HYPH
26209	1941	64	half	half	NN
26209	1941	65	over	over	IN
26209	1941	66	the	the	DT
26209	1941	67	other	other	JJ
26209	1941	68	,	,	,
26209	1941	69	making	make	VBG
26209	1941	70	them	-PRON-	PRP
26209	1941	71	into	into	IN
26209	1941	72	half	half	JJ
26209	1941	73	moons	moon	NNS
26209	1941	74	,	,	,
26209	1941	75	brush	brush	NN
26209	1941	76	with	with	IN
26209	1941	77	beaten	beat	VBN
26209	1941	78	egg	egg	NN
26209	1941	79	and	and	CC
26209	1941	80	bake	bake	NN
26209	1941	81	in	in	RP
26209	1941	82	a	a	DT
26209	1941	83	quick	quick	JJ
26209	1941	84	oven	oven	NN
26209	1941	85	.	.	.
26209	1942	1	They	-PRON-	PRP
26209	1942	2	may	may	MD
26209	1942	3	be	be	VB
26209	1942	4	varied	vary	VBN
26209	1942	5	by	by	IN
26209	1942	6	sifting	sift	VBG
26209	1942	7	coarse	coarse	JJ
26209	1942	8	sugar	sugar	NN
26209	1942	9	and	and	CC
26209	1942	10	nuts	nut	NNS
26209	1942	11	over	over	IN
26209	1942	12	them	-PRON-	PRP
26209	1942	13	before	before	IN
26209	1942	14	baking	baking	NN
26209	1942	15	.	.	.
26209	1943	1	RICHMOND	richmond	NN
26209	1943	2	MAIDS	MAIDS	NNP
26209	1943	3	OF	of	IN
26209	1943	4	HONOR	honor	NN
26209	1943	5	.	.	.
26209	1944	1	Half	half	PDT
26209	1944	2	a	a	DT
26209	1944	3	pound	pound	NN
26209	1944	4	of	of	IN
26209	1944	5	dry	dry	JJ
26209	1944	6	curd	curd	NN
26209	1944	7	,	,	,
26209	1944	8	commonly	commonly	RB
26209	1944	9	called	call	VBN
26209	1944	10	cottage	cottage	NN
26209	1944	11	or	or	CC
26209	1944	12	pot	pot	NN
26209	1944	13	cheese	cheese	NN
26209	1944	14	,	,	,
26209	1944	15	six	six	CD
26209	1944	16	ounces	ounce	NNS
26209	1944	17	of	of	IN
26209	1944	18	butter	butter	NN
26209	1944	19	,	,	,
26209	1944	20	four	four	CD
26209	1944	21	eggs	egg	NNS
26209	1944	22	,	,	,
26209	1944	23	a	a	DT
26209	1944	24	glass	glass	NN
26209	1944	25	of	of	IN
26209	1944	26	brandy	brandy	NN
26209	1944	27	,	,	,
26209	1944	28	six	six	CD
26209	1944	29	ounces	ounce	NNS
26209	1944	30	of	of	IN
26209	1944	31	sugar	sugar	NN
26209	1944	32	,	,	,
26209	1944	33	one	one	CD
26209	1944	34	white	white	JJ
26209	1944	35	potato	potato	NN
26209	1944	36	,	,	,
26209	1944	37	one	one	CD
26209	1944	38	ounce	ounce	NN
26209	1944	39	of	of	IN
26209	1944	40	sweet	sweet	JJ
26209	1944	41	almonds	almond	NNS
26209	1944	42	chopped	chop	VBN
26209	1944	43	fine	fine	JJ
26209	1944	44	and	and	CC
26209	1944	45	a	a	DT
26209	1944	46	few	few	JJ
26209	1944	47	drops	drop	NNS
26209	1944	48	of	of	IN
26209	1944	49	almond	almond	NN
26209	1944	50	extract	extract	NN
26209	1944	51	,	,	,
26209	1944	52	the	the	DT
26209	1944	53	juice	juice	NN
26209	1944	54	of	of	IN
26209	1944	55	one	one	CD
26209	1944	56	and	and	CC
26209	1944	57	the	the	DT
26209	1944	58	grated	grate	VBN
26209	1944	59	rind	rind	NN
26209	1944	60	of	of	IN
26209	1944	61	two	two	CD
26209	1944	62	lemons	lemon	NNS
26209	1944	63	,	,	,
26209	1944	64	and	and	CC
26209	1944	65	a	a	DT
26209	1944	66	little	little	JJ
26209	1944	67	nutmeg	nutmeg	NN
26209	1944	68	.	.	.
26209	1945	1	Mix	mix	VB
26209	1945	2	the	the	DT
26209	1945	3	curds	curd	NNS
26209	1945	4	and	and	CC
26209	1945	5	butter	butter	NN
26209	1945	6	together	together	RB
26209	1945	7	,	,	,
26209	1945	8	beat	beat	VBD
26209	1945	9	sugar	sugar	NN
26209	1945	10	and	and	CC
26209	1945	11	eggs	egg	NNS
26209	1945	12	to	to	IN
26209	1945	13	a	a	DT
26209	1945	14	cream	cream	NN
26209	1945	15	,	,	,
26209	1945	16	add	add	VB
26209	1945	17	the	the	DT
26209	1945	18	potato	potato	NN
26209	1945	19	mashed	mash	VBD
26209	1945	20	smooth	smooth	JJ
26209	1945	21	and	and	CC
26209	1945	22	fine	fine	JJ
26209	1945	23	,	,	,
26209	1945	24	the	the	DT
26209	1945	25	almonds	almond	NNS
26209	1945	26	,	,	,
26209	1945	27	the	the	DT
26209	1945	28	grated	grate	VBN
26209	1945	29	rind	rind	NN
26209	1945	30	and	and	CC
26209	1945	31	juice	juice	NN
26209	1945	32	of	of	IN
26209	1945	33	lemon	lemon	NNP
26209	1945	34	and	and	CC
26209	1945	35	the	the	DT
26209	1945	36	nutmeg	nutmeg	NNS
26209	1945	37	;	;	:
26209	1945	38	beat	beat	VBD
26209	1945	39	well	well	RB
26209	1945	40	and	and	CC
26209	1945	41	add	add	VB
26209	1945	42	to	to	IN
26209	1945	43	the	the	DT
26209	1945	44	curds	curd	NNS
26209	1945	45	and	and	CC
26209	1945	46	butter	butter	NN
26209	1945	47	,	,	,
26209	1945	48	mix	mix	VB
26209	1945	49	thoroughly	thoroughly	RB
26209	1945	50	and	and	CC
26209	1945	51	bake	bake	VB
26209	1945	52	in	in	IN
26209	1945	53	tartlet	tartlet	NN
26209	1945	54	pans	pan	NNS
26209	1945	55	or	or	CC
26209	1945	56	pie	pie	NN
26209	1945	57	plates	plate	NNS
26209	1945	58	lined	line	VBN
26209	1945	59	with	with	IN
26209	1945	60	puff	puff	NN
26209	1945	61	paste	paste	NN
26209	1945	62	.	.	.
26209	1946	1	CHEESE	CHEESE	NNP
26209	1946	2	CAKES	CAKES	NNP
26209	1946	3	.	.	.
26209	1947	1	Put	put	VB
26209	1947	2	a	a	DT
26209	1947	3	pint	pint	NN
26209	1947	4	of	of	IN
26209	1947	5	milk	milk	NN
26209	1947	6	on	on	RP
26209	1947	7	to	to	TO
26209	1947	8	boil	boil	VB
26209	1947	9	,	,	,
26209	1947	10	beat	beat	VBD
26209	1947	11	four	four	CD
26209	1947	12	eggs	egg	NNS
26209	1947	13	light	light	NN
26209	1947	14	and	and	CC
26209	1947	15	stir	stir	VB
26209	1947	16	into	into	IN
26209	1947	17	the	the	DT
26209	1947	18	milk	milk	NN
26209	1947	19	;	;	:
26209	1947	20	when	when	WRB
26209	1947	21	it	-PRON-	PRP
26209	1947	22	is	be	VBZ
26209	1947	23	a	a	DT
26209	1947	24	thick	thick	JJ
26209	1947	25	curd	curd	NN
26209	1947	26	remove	remove	VBP
26209	1947	27	from	from	IN
26209	1947	28	the	the	DT
26209	1947	29	fire	fire	NN
26209	1947	30	and	and	CC
26209	1947	31	when	when	WRB
26209	1947	32	cool	cool	JJ
26209	1947	33	mash	mash	NN
26209	1947	34	it	-PRON-	PRP
26209	1947	35	very	very	RB
26209	1947	36	fine	fine	RB
26209	1947	37	,	,	,
26209	1947	38	add	add	VB
26209	1947	39	to	to	IN
26209	1947	40	it	-PRON-	PRP
26209	1947	41	four	four	CD
26209	1947	42	ounces	ounce	NNS
26209	1947	43	of	of	IN
26209	1947	44	breadcrumbs	breadcrumb	NNS
26209	1947	45	.	.	.
26209	1948	1	Beat	beat	VB
26209	1948	2	to	to	IN
26209	1948	3	a	a	DT
26209	1948	4	cream	cream	NN
26209	1948	5	half	half	PDT
26209	1948	6	a	a	DT
26209	1948	7	pound	pound	NN
26209	1948	8	of	of	IN
26209	1948	9	butter	butter	NN
26209	1948	10	and	and	CC
26209	1948	11	half	half	PDT
26209	1948	12	a	a	DT
26209	1948	13	pound	pound	NN
26209	1948	14	of	of	IN
26209	1948	15	sugar	sugar	NN
26209	1948	16	,	,	,
26209	1948	17	add	add	VB
26209	1948	18	the	the	DT
26209	1948	19	curds	curd	NNS
26209	1948	20	and	and	CC
26209	1948	21	bread	bread	NN
26209	1948	22	;	;	:
26209	1948	23	beat	beat	VBD
26209	1948	24	four	four	CD
26209	1948	25	eggs	egg	NNS
26209	1948	26	until	until	IN
26209	1948	27	very	very	RB
26209	1948	28	thick	thick	JJ
26209	1948	29	and	and	CC
26209	1948	30	light	light	JJ
26209	1948	31	and	and	CC
26209	1948	32	pour	pour	VB
26209	1948	33	them	-PRON-	PRP
26209	1948	34	into	into	IN
26209	1948	35	this	this	DT
26209	1948	36	mixture	mixture	NN
26209	1948	37	;	;	:
26209	1948	38	then	then	RB
26209	1948	39	add	add	VB
26209	1948	40	gradually	gradually	RB
26209	1948	41	one	one	CD
26209	1948	42	tablespoonful	tablespoonful	NN
26209	1948	43	of	of	IN
26209	1948	44	sherry	sherry	NN
26209	1948	45	and	and	CC
26209	1948	46	one	one	CD
26209	1948	47	of	of	IN
26209	1948	48	brandy	brandy	NN
26209	1948	49	and	and	CC
26209	1948	50	one	one	CD
26209	1948	51	of	of	IN
26209	1948	52	rose	rose	NN
26209	1948	53	-	-	HYPH
26209	1948	54	water	water	NN
26209	1948	55	,	,	,
26209	1948	56	and	and	CC
26209	1948	57	a	a	DT
26209	1948	58	teaspoonful	teaspoonful	NN
26209	1948	59	of	of	IN
26209	1948	60	cinnamon	cinnamon	NN
26209	1948	61	,	,	,
26209	1948	62	and	and	CC
26209	1948	63	lastly	lastly	RB
26209	1948	64	a	a	DT
26209	1948	65	quarter	quarter	NN
26209	1948	66	of	of	IN
26209	1948	67	a	a	DT
26209	1948	68	pound	pound	NN
26209	1948	69	of	of	IN
26209	1948	70	currants	currant	NNS
26209	1948	71	well	well	RB
26209	1948	72	washed	wash	VBD
26209	1948	73	.	.	.
26209	1949	1	Line	line	VB
26209	1949	2	either	either	CC
26209	1949	3	pie	pie	NN
26209	1949	4	plates	plate	NNS
26209	1949	5	or	or	CC
26209	1949	6	shallow	shallow	JJ
26209	1949	7	cake	cake	NN
26209	1949	8	pans	pan	NNS
26209	1949	9	with	with	IN
26209	1949	10	puff	puff	NN
26209	1949	11	paste	paste	NN
26209	1949	12	,	,	,
26209	1949	13	pour	pour	VBP
26209	1949	14	in	in	IN
26209	1949	15	the	the	DT
26209	1949	16	mixture	mixture	NN
26209	1949	17	and	and	CC
26209	1949	18	bake	bake	VB
26209	1949	19	in	in	RP
26209	1949	20	a	a	DT
26209	1949	21	quick	quick	JJ
26209	1949	22	oven	oven	NN
26209	1949	23	.	.	.
26209	1950	1	They	-PRON-	PRP
26209	1950	2	should	should	MD
26209	1950	3	be	be	VB
26209	1950	4	served	serve	VBN
26209	1950	5	cold	cold	JJ
26209	1950	6	and	and	CC
26209	1950	7	eaten	eat	VBD
26209	1950	8	the	the	DT
26209	1950	9	day	day	NN
26209	1950	10	they	-PRON-	PRP
26209	1950	11	are	be	VBP
26209	1950	12	baked	bake	VBN
26209	1950	13	.	.	.
26209	1951	1	COCOANUT	COCOANUT	NNP
26209	1951	2	PIE	PIE	NNP
26209	1951	3	(	(	-LRB-
26209	1951	4	a	a	DT
26209	1951	5	Southern	Southern	NNP
26209	1951	6	Recipe	Recipe	NNP
26209	1951	7	)	)	-RRB-
26209	1951	8	.	.	.
26209	1952	1	One	one	CD
26209	1952	2	cup	cup	NN
26209	1952	3	of	of	IN
26209	1952	4	freshly	freshly	RB
26209	1952	5	-	-	HYPH
26209	1952	6	grated	grate	VBN
26209	1952	7	cocoanut	cocoanut	NNP
26209	1952	8	,	,	,
26209	1952	9	one	one	CD
26209	1952	10	cup	cup	NN
26209	1952	11	of	of	IN
26209	1952	12	sugar	sugar	NN
26209	1952	13	,	,	,
26209	1952	14	three	three	CD
26209	1952	15	eggs	egg	NNS
26209	1952	16	,	,	,
26209	1952	17	half	half	PDT
26209	1952	18	a	a	DT
26209	1952	19	lemon	lemon	NN
26209	1952	20	,	,	,
26209	1952	21	juice	juice	NN
26209	1952	22	and	and	CC
26209	1952	23	grated	grate	VBN
26209	1952	24	rind	rind	NN
26209	1952	25	,	,	,
26209	1952	26	one	one	CD
26209	1952	27	-	-	HYPH
26209	1952	28	half	half	NN
26209	1952	29	cup	cup	NN
26209	1952	30	of	of	IN
26209	1952	31	cream	cream	NN
26209	1952	32	,	,	,
26209	1952	33	one	one	CD
26209	1952	34	-	-	HYPH
26209	1952	35	half	half	NN
26209	1952	36	cup	cup	NN
26209	1952	37	of	of	IN
26209	1952	38	butter	butter	NN
26209	1952	39	and	and	CC
26209	1952	40	one	one	CD
26209	1952	41	-	-	HYPH
26209	1952	42	half	half	NN
26209	1952	43	cup	cup	NN
26209	1952	44	of	of	IN
26209	1952	45	cocoanut	cocoanut	NNP
26209	1952	46	milk	milk	NN
26209	1952	47	.	.	.
26209	1953	1	Beat	beat	VB
26209	1953	2	butter	butter	NN
26209	1953	3	and	and	CC
26209	1953	4	sugar	sugar	NN
26209	1953	5	to	to	IN
26209	1953	6	a	a	DT
26209	1953	7	cream	cream	NN
26209	1953	8	,	,	,
26209	1953	9	add	add	VB
26209	1953	10	other	other	JJ
26209	1953	11	ingredients	ingredient	NNS
26209	1953	12	,	,	,
26209	1953	13	the	the	DT
26209	1953	14	yolks	yolk	NNS
26209	1953	15	of	of	IN
26209	1953	16	eggs	egg	NNS
26209	1953	17	beaten	beat	VBN
26209	1953	18	very	very	RB
26209	1953	19	light	light	JJ
26209	1953	20	with	with	IN
26209	1953	21	the	the	DT
26209	1953	22	cream	cream	NN
26209	1953	23	,	,	,
26209	1953	24	the	the	DT
26209	1953	25	lemon	lemon	NN
26209	1953	26	juice	juice	NN
26209	1953	27	and	and	CC
26209	1953	28	rind	rind	NN
26209	1953	29	and	and	CC
26209	1953	30	lastly	lastly	RB
26209	1953	31	the	the	DT
26209	1953	32	whites	white	NNS
26209	1953	33	of	of	IN
26209	1953	34	eggs	egg	NNS
26209	1953	35	beaten	beat	VBN
26209	1953	36	to	to	IN
26209	1953	37	a	a	DT
26209	1953	38	stiff	stiff	JJ
26209	1953	39	froth	froth	NN
26209	1953	40	.	.	.
26209	1954	1	Line	line	VB
26209	1954	2	a	a	DT
26209	1954	3	dish	dish	NN
26209	1954	4	with	with	IN
26209	1954	5	puff	puff	NN
26209	1954	6	paste	paste	NN
26209	1954	7	,	,	,
26209	1954	8	pour	pour	VB
26209	1954	9	the	the	DT
26209	1954	10	mixture	mixture	NN
26209	1954	11	in	in	IN
26209	1954	12	and	and	CC
26209	1954	13	bake	bake	VB
26209	1954	14	in	in	RP
26209	1954	15	a	a	DT
26209	1954	16	moderate	moderate	JJ
26209	1954	17	oven	oven	JJ
26209	1954	18	three	three	CD
26209	1954	19	-	-	HYPH
26209	1954	20	quarters	quarter	NNS
26209	1954	21	of	of	IN
26209	1954	22	an	an	DT
26209	1954	23	hour	hour	NN
26209	1954	24	.	.	.
26209	1955	1	LEMON	LEMON	NNP
26209	1955	2	PIE	PIE	NNP
26209	1955	3	(	(	-LRB-
26209	1955	4	a	a	DT
26209	1955	5	Southern	Southern	NNP
26209	1955	6	Recipe	Recipe	NNP
26209	1955	7	)	)	-RRB-
26209	1955	8	.	.	.
26209	1956	1	The	the	DT
26209	1956	2	yolks	yolk	NNS
26209	1956	3	of	of	IN
26209	1956	4	four	four	CD
26209	1956	5	eggs	egg	NNS
26209	1956	6	beaten	beat	VBN
26209	1956	7	to	to	IN
26209	1956	8	a	a	DT
26209	1956	9	cream	cream	NN
26209	1956	10	with	with	IN
26209	1956	11	one	one	CD
26209	1956	12	cup	cup	NN
26209	1956	13	of	of	IN
26209	1956	14	granulated	granulate	VBN
26209	1956	15	sugar	sugar	NN
26209	1956	16	and	and	CC
26209	1956	17	the	the	DT
26209	1956	18	grated	grate	VBN
26209	1956	19	rind	rind	NN
26209	1956	20	of	of	IN
26209	1956	21	one	one	CD
26209	1956	22	lemon	lemon	NN
26209	1956	23	.	.	.
26209	1957	1	Peel	peel	VB
26209	1957	2	the	the	DT
26209	1957	3	lemon	lemon	NN
26209	1957	4	,	,	,
26209	1957	5	removing	remove	VBG
26209	1957	6	every	every	DT
26209	1957	7	particle	particle	NN
26209	1957	8	of	of	IN
26209	1957	9	white	white	JJ
26209	1957	10	skin	skin	NN
26209	1957	11	,	,	,
26209	1957	12	cut	cut	VBN
26209	1957	13	into	into	IN
26209	1957	14	thin	thin	JJ
26209	1957	15	slices	slice	NNS
26209	1957	16	;	;	:
26209	1957	17	have	have	VBP
26209	1957	18	a	a	DT
26209	1957	19	pie	pie	NN
26209	1957	20	plate	plate	NN
26209	1957	21	lined	line	VBN
26209	1957	22	with	with	IN
26209	1957	23	puff	puff	NN
26209	1957	24	paste	paste	NN
26209	1957	25	,	,	,
26209	1957	26	arrange	arrange	VBP
26209	1957	27	the	the	DT
26209	1957	28	slices	slice	NNS
26209	1957	29	of	of	IN
26209	1957	30	lemon	lemon	NN
26209	1957	31	on	on	IN
26209	1957	32	the	the	DT
26209	1957	33	paste	paste	NN
26209	1957	34	,	,	,
26209	1957	35	add	add	VB
26209	1957	36	enough	enough	JJ
26209	1957	37	milk	milk	NN
26209	1957	38	to	to	IN
26209	1957	39	the	the	DT
26209	1957	40	eggs	egg	NNS
26209	1957	41	and	and	CC
26209	1957	42	sugar	sugar	NN
26209	1957	43	to	to	TO
26209	1957	44	fill	fill	VB
26209	1957	45	the	the	DT
26209	1957	46	plate	plate	NN
26209	1957	47	,	,	,
26209	1957	48	pour	pour	VB
26209	1957	49	it	-PRON-	PRP
26209	1957	50	in	in	RP
26209	1957	51	,	,	,
26209	1957	52	and	and	CC
26209	1957	53	bake	bake	VB
26209	1957	54	until	until	IN
26209	1957	55	set	set	NN
26209	1957	56	.	.	.
26209	1958	1	Beat	beat	VB
26209	1958	2	the	the	DT
26209	1958	3	whites	white	NNS
26209	1958	4	of	of	IN
26209	1958	5	eggs	egg	NNS
26209	1958	6	to	to	IN
26209	1958	7	a	a	DT
26209	1958	8	stiff	stiff	JJ
26209	1958	9	froth	froth	NN
26209	1958	10	,	,	,
26209	1958	11	and	and	CC
26209	1958	12	stir	stir	VB
26209	1958	13	in	in	IN
26209	1958	14	two	two	CD
26209	1958	15	large	large	JJ
26209	1958	16	heaping	heaping	NN
26209	1958	17	tablespoonfuls	tablespoonful	NNS
26209	1958	18	of	of	IN
26209	1958	19	sugar	sugar	NN
26209	1958	20	,	,	,
26209	1958	21	put	put	VBN
26209	1958	22	on	on	IN
26209	1958	23	top	top	NN
26209	1958	24	of	of	IN
26209	1958	25	the	the	DT
26209	1958	26	pie	pie	NN
26209	1958	27	and	and	CC
26209	1958	28	bake	bake	VB
26209	1958	29	a	a	DT
26209	1958	30	light	light	JJ
26209	1958	31	brown	brown	NN
26209	1958	32	.	.	.
26209	1959	1	MINCE	MINCE	NNP
26209	1959	2	MEAT	MEAT	NNP
26209	1959	3	.	.	.
26209	1960	1	One	one	CD
26209	1960	2	pound	pound	NN
26209	1960	3	of	of	IN
26209	1960	4	granulated	granulate	VBN
26209	1960	5	sugar	sugar	NN
26209	1960	6	,	,	,
26209	1960	7	one	one	CD
26209	1960	8	pound	pound	NN
26209	1960	9	of	of	IN
26209	1960	10	raisins	raisin	NNS
26209	1960	11	,	,	,
26209	1960	12	one	one	CD
26209	1960	13	pound	pound	NN
26209	1960	14	of	of	IN
26209	1960	15	currants	currant	NNS
26209	1960	16	,	,	,
26209	1960	17	half	half	PDT
26209	1960	18	a	a	DT
26209	1960	19	pound	pound	NN
26209	1960	20	of	of	IN
26209	1960	21	citron	citron	NN
26209	1960	22	,	,	,
26209	1960	23	half	half	PDT
26209	1960	24	a	a	DT
26209	1960	25	dozen	dozen	NN
26209	1960	26	lemons	lemon	NNS
26209	1960	27	,	,	,
26209	1960	28	grated	grate	VBD
26209	1960	29	rind	rind	NN
26209	1960	30	and	and	CC
26209	1960	31	juice	juice	NN
26209	1960	32	,	,	,
26209	1960	33	the	the	DT
26209	1960	34	pulp	pulp	NN
26209	1960	35	of	of	IN
26209	1960	36	eight	eight	CD
26209	1960	37	oranges	orange	NNS
26209	1960	38	,	,	,
26209	1960	39	the	the	DT
26209	1960	40	grated	grate	VBN
26209	1960	41	rind	rind	NN
26209	1960	42	of	of	IN
26209	1960	43	three	three	CD
26209	1960	44	,	,	,
26209	1960	45	half	half	PDT
26209	1960	46	a	a	DT
26209	1960	47	pound	pound	NN
26209	1960	48	of	of	IN
26209	1960	49	almonds	almond	NNS
26209	1960	50	blanched	blanch	VBN
26209	1960	51	and	and	CC
26209	1960	52	chopped	chop	VBN
26209	1960	53	,	,	,
26209	1960	54	three	three	CD
26209	1960	55	pounds	pound	NNS
26209	1960	56	of	of	IN
26209	1960	57	greenings	greening	NNS
26209	1960	58	,	,	,
26209	1960	59	after	after	IN
26209	1960	60	they	-PRON-	PRP
26209	1960	61	are	be	VBP
26209	1960	62	pared	pare	VBN
26209	1960	63	,	,	,
26209	1960	64	cored	core	VBD
26209	1960	65	and	and	CC
26209	1960	66	chopped	chop	VBN
26209	1960	67	fine	fine	JJ
26209	1960	68	,	,	,
26209	1960	69	three	three	CD
26209	1960	70	heaping	heap	VBG
26209	1960	71	teaspoonfuls	teaspoonful	NNS
26209	1960	72	of	of	IN
26209	1960	73	powdered	powdered	JJ
26209	1960	74	cinnamon	cinnamon	NN
26209	1960	75	,	,	,
26209	1960	76	an	an	DT
26209	1960	77	even	even	RB
26209	1960	78	teaspoonful	teaspoonful	JJ
26209	1960	79	of	of	IN
26209	1960	80	allspice	allspice	NN
26209	1960	81	,	,	,
26209	1960	82	a	a	DT
26209	1960	83	quarter	quarter	NN
26209	1960	84	of	of	IN
26209	1960	85	a	a	DT
26209	1960	86	teaspoonful	teaspoonful	NN
26209	1960	87	of	of	IN
26209	1960	88	cloves	clove	NNS
26209	1960	89	,	,	,
26209	1960	90	an	an	DT
26209	1960	91	even	even	RB
26209	1960	92	teaspoonful	teaspoonful	JJ
26209	1960	93	of	of	IN
26209	1960	94	salt	salt	NN
26209	1960	95	,	,	,
26209	1960	96	three	three	CD
26209	1960	97	-	-	HYPH
26209	1960	98	quarters	quarter	NNS
26209	1960	99	of	of	IN
26209	1960	100	a	a	DT
26209	1960	101	pound	pound	NN
26209	1960	102	of	of	IN
26209	1960	103	butter	butter	NN
26209	1960	104	melted	melt	VBN
26209	1960	105	,	,	,
26209	1960	106	a	a	DT
26209	1960	107	cup	cup	NN
26209	1960	108	and	and	CC
26209	1960	109	a	a	DT
26209	1960	110	half	half	NN
26209	1960	111	of	of	IN
26209	1960	112	sherry	sherry	NN
26209	1960	113	and	and	CC
26209	1960	114	a	a	DT
26209	1960	115	cup	cup	NN
26209	1960	116	of	of	IN
26209	1960	117	brandy	brandy	NN
26209	1960	118	.	.	.
26209	1961	1	Seed	seed	VB
26209	1961	2	the	the	DT
26209	1961	3	raisins	raisin	NNS
26209	1961	4	and	and	CC
26209	1961	5	soak	soak	VB
26209	1961	6	them	-PRON-	PRP
26209	1961	7	with	with	IN
26209	1961	8	the	the	DT
26209	1961	9	currants	currant	NNS
26209	1961	10	in	in	IN
26209	1961	11	just	just	RB
26209	1961	12	water	water	NN
26209	1961	13	enough	enough	RB
26209	1961	14	to	to	TO
26209	1961	15	cover	cover	VB
26209	1961	16	,	,	,
26209	1961	17	stew	stew	NN
26209	1961	18	until	until	IN
26209	1961	19	tender	tender	NN
26209	1961	20	,	,	,
26209	1961	21	and	and	CC
26209	1961	22	add	add	VB
26209	1961	23	when	when	WRB
26209	1961	24	cold	cold	JJ
26209	1961	25	with	with	IN
26209	1961	26	the	the	DT
26209	1961	27	water	water	NN
26209	1961	28	to	to	IN
26209	1961	29	the	the	DT
26209	1961	30	other	other	JJ
26209	1961	31	ingredients	ingredient	NNS
26209	1961	32	.	.	.
26209	1962	1	Mix	mix	VB
26209	1962	2	thoroughly	thoroughly	RB
26209	1962	3	,	,	,
26209	1962	4	stirring	stir	VBG
26209	1962	5	in	in	IN
26209	1962	6	the	the	DT
26209	1962	7	melted	melted	JJ
26209	1962	8	butter	butter	NN
26209	1962	9	at	at	IN
26209	1962	10	the	the	DT
26209	1962	11	last	last	JJ
26209	1962	12	.	.	.
26209	1963	1	Let	let	VB
26209	1963	2	it	-PRON-	PRP
26209	1963	3	stand	stand	VB
26209	1963	4	for	for	IN
26209	1963	5	several	several	JJ
26209	1963	6	days	day	NNS
26209	1963	7	.	.	.
26209	1964	1	The	the	DT
26209	1964	2	brandy	brandy	NN
26209	1964	3	and	and	CC
26209	1964	4	wine	wine	NN
26209	1964	5	may	may	MD
26209	1964	6	be	be	VB
26209	1964	7	omitted	omit	VBN
26209	1964	8	and	and	CC
26209	1964	9	more	more	JJR
26209	1964	10	lemons	lemon	NNS
26209	1964	11	and	and	CC
26209	1964	12	oranges	orange	NNS
26209	1964	13	used	use	VBN
26209	1964	14	to	to	TO
26209	1964	15	flavor	flavor	VB
26209	1964	16	it	-PRON-	PRP
26209	1964	17	.	.	.
26209	1965	1	At	at	IN
26209	1965	2	each	each	DT
26209	1965	3	baking	bake	VBG
26209	1965	4	it	-PRON-	PRP
26209	1965	5	is	be	VBZ
26209	1965	6	well	well	JJ
26209	1965	7	to	to	TO
26209	1965	8	add	add	VB
26209	1965	9	a	a	DT
26209	1965	10	little	little	JJ
26209	1965	11	sugar	sugar	NN
26209	1965	12	and	and	CC
26209	1965	13	chopped	chopped	JJ
26209	1965	14	apple	apple	NN
26209	1965	15	.	.	.
26209	1966	1	This	this	DT
26209	1966	2	will	will	MD
26209	1966	3	keep	keep	VB
26209	1966	4	all	all	DT
26209	1966	5	winter	winter	NN
26209	1966	6	or	or	CC
26209	1966	7	longer	long	JJR
26209	1966	8	in	in	IN
26209	1966	9	a	a	DT
26209	1966	10	cool	cool	JJ
26209	1966	11	place	place	NN
26209	1966	12	,	,	,
26209	1966	13	if	if	IN
26209	1966	14	the	the	DT
26209	1966	15	brandy	brandy	NN
26209	1966	16	and	and	CC
26209	1966	17	wine	wine	NN
26209	1966	18	are	be	VBP
26209	1966	19	not	not	RB
26209	1966	20	omitted	omit	VBN
26209	1966	21	.	.	.
26209	1967	1	Candies	candy	NNS
26209	1967	2	.	.	.
26209	1968	1	CHOCOLATE	chocolate	NN
26209	1968	2	CARAMELS	caramels	NN
26209	1968	3	--	--	:
26209	1968	4	No	no	UH
26209	1968	5	.	.	.
26209	1969	1	1	1	LS
26209	1969	2	.	.	.
26209	1970	1	Six	six	CD
26209	1970	2	pounds	pound	NNS
26209	1970	3	of	of	IN
26209	1970	4	light	light	JJ
26209	1970	5	brown	brown	JJ
26209	1970	6	sugar	sugar	NN
26209	1970	7	,	,	,
26209	1970	8	one	one	CD
26209	1970	9	pound	pound	NN
26209	1970	10	of	of	IN
26209	1970	11	butter	butter	NN
26209	1970	12	,	,	,
26209	1970	13	one	one	CD
26209	1970	14	pound	pound	NN
26209	1970	15	of	of	IN
26209	1970	16	chocolate	chocolate	NN
26209	1970	17	,	,	,
26209	1970	18	one	one	CD
26209	1970	19	pint	pint	NN
26209	1970	20	of	of	IN
26209	1970	21	cream	cream	NN
26209	1970	22	,	,	,
26209	1970	23	one	one	CD
26209	1970	24	pint	pint	NN
26209	1970	25	of	of	IN
26209	1970	26	milk	milk	NN
26209	1970	27	,	,	,
26209	1970	28	paraffine	paraffine	NN
26209	1970	29	as	as	RB
26209	1970	30	large	large	JJ
26209	1970	31	as	as	IN
26209	1970	32	a	a	DT
26209	1970	33	walnut	walnut	NN
26209	1970	34	,	,	,
26209	1970	35	one	one	CD
26209	1970	36	teaspoonful	teaspoonful	NN
26209	1970	37	of	of	IN
26209	1970	38	cream	cream	NN
26209	1970	39	of	of	IN
26209	1970	40	tartar	tartar	NN
26209	1970	41	.	.	.
26209	1971	1	Flavor	flavor	NN
26209	1971	2	with	with	IN
26209	1971	3	vanilla	vanilla	NN
26209	1971	4	.	.	.
26209	1972	1	Put	put	VB
26209	1972	2	all	all	PDT
26209	1972	3	the	the	DT
26209	1972	4	ingredients	ingredient	NNS
26209	1972	5	together	together	RB
26209	1972	6	and	and	CC
26209	1972	7	boil	boil	VB
26209	1972	8	until	until	IN
26209	1972	9	it	-PRON-	PRP
26209	1972	10	is	be	VBZ
26209	1972	11	brittle	brittle	JJ
26209	1972	12	in	in	IN
26209	1972	13	water	water	NN
26209	1972	14	;	;	:
26209	1972	15	flavor	flavor	NN
26209	1972	16	and	and	CC
26209	1972	17	pour	pour	VB
26209	1972	18	into	into	IN
26209	1972	19	buttered	butter	VBN
26209	1972	20	tins	tin	NNS
26209	1972	21	and	and	CC
26209	1972	22	mark	mark	VB
26209	1972	23	in	in	IN
26209	1972	24	squares	square	NNS
26209	1972	25	before	before	IN
26209	1972	26	it	-PRON-	PRP
26209	1972	27	is	be	VBZ
26209	1972	28	quite	quite	RB
26209	1972	29	cold	cold	JJ
26209	1972	30	.	.	.
26209	1973	1	CHOCOLATE	CHOCOLATE	NNP
26209	1973	2	CARAMELS.--No	caramels.--no	NN
26209	1973	3	.	.	.
26209	1974	1	2	2	LS
26209	1974	2	.	.	.
26209	1975	1	One	one	CD
26209	1975	2	pint	pint	NN
26209	1975	3	of	of	IN
26209	1975	4	fresh	fresh	JJ
26209	1975	5	milk	milk	NN
26209	1975	6	,	,	,
26209	1975	7	three	three	CD
26209	1975	8	ounces	ounce	NNS
26209	1975	9	of	of	IN
26209	1975	10	chocolate	chocolate	NN
26209	1975	11	,	,	,
26209	1975	12	grated	grate	VBD
26209	1975	13	,	,	,
26209	1975	14	two	two	CD
26209	1975	15	pounds	pound	NNS
26209	1975	16	of	of	IN
26209	1975	17	granulated	granulate	VBN
26209	1975	18	sugar	sugar	NN
26209	1975	19	,	,	,
26209	1975	20	half	half	PDT
26209	1975	21	a	a	DT
26209	1975	22	teaspoonful	teaspoonful	NN
26209	1975	23	of	of	IN
26209	1975	24	cream	cream	NN
26209	1975	25	of	of	IN
26209	1975	26	tartar	tartar	NN
26209	1975	27	.	.	.
26209	1976	1	Stir	stir	VB
26209	1976	2	until	until	IN
26209	1976	3	melted	melt	VBN
26209	1976	4	,	,	,
26209	1976	5	then	then	RB
26209	1976	6	add	add	VB
26209	1976	7	half	half	PDT
26209	1976	8	a	a	DT
26209	1976	9	pint	pint	NN
26209	1976	10	of	of	IN
26209	1976	11	cream	cream	NN
26209	1976	12	,	,	,
26209	1976	13	cook	cook	VB
26209	1976	14	until	until	IN
26209	1976	15	the	the	DT
26209	1976	16	mixture	mixture	NN
26209	1976	17	is	be	VBZ
26209	1976	18	brittle	brittle	JJ
26209	1976	19	in	in	IN
26209	1976	20	ice	ice	NN
26209	1976	21	water	water	NN
26209	1976	22	,	,	,
26209	1976	23	then	then	RB
26209	1976	24	turn	turn	VB
26209	1976	25	into	into	IN
26209	1976	26	a	a	DT
26209	1976	27	pan	pan	NN
26209	1976	28	well	well	RB
26209	1976	29	greased	greased	JJ
26209	1976	30	and	and	CC
26209	1976	31	mark	mark	VB
26209	1976	32	in	in	IN
26209	1976	33	squares	square	NNS
26209	1976	34	when	when	WRB
26209	1976	35	almost	almost	RB
26209	1976	36	cold	cold	JJ
26209	1976	37	.	.	.
26209	1977	1	CHOCOLATE	CHOCOLATE	NNP
26209	1977	2	CARAMELS.--No	caramels.--no	NN
26209	1977	3	.	.	.
26209	1978	1	3	3	LS
26209	1978	2	.	.	.
26209	1979	1	A	a	DT
26209	1979	2	quarter	quarter	NN
26209	1979	3	of	of	IN
26209	1979	4	a	a	DT
26209	1979	5	pound	pound	NN
26209	1979	6	of	of	IN
26209	1979	7	chocolate	chocolate	NN
26209	1979	8	,	,	,
26209	1979	9	grated	grate	VBN
26209	1979	10	,	,	,
26209	1979	11	one	one	CD
26209	1979	12	large	large	JJ
26209	1979	13	cup	cup	NN
26209	1979	14	of	of	IN
26209	1979	15	granulated	granulate	VBN
26209	1979	16	sugar	sugar	NN
26209	1979	17	,	,	,
26209	1979	18	one	one	CD
26209	1979	19	cup	cup	NN
26209	1979	20	of	of	IN
26209	1979	21	milk	milk	NN
26209	1979	22	and	and	CC
26209	1979	23	a	a	DT
26209	1979	24	heaping	heaping	NN
26209	1979	25	tablespoonful	tablespoonful	NN
26209	1979	26	of	of	IN
26209	1979	27	butter	butter	NN
26209	1979	28	,	,	,
26209	1979	29	a	a	DT
26209	1979	30	quarter	quarter	NN
26209	1979	31	of	of	IN
26209	1979	32	a	a	DT
26209	1979	33	teaspoonful	teaspoonful	NN
26209	1979	34	of	of	IN
26209	1979	35	cream	cream	NN
26209	1979	36	of	of	IN
26209	1979	37	tartar	tartar	NN
26209	1979	38	.	.	.
26209	1980	1	Boil	boil	VB
26209	1980	2	all	all	DT
26209	1980	3	together	together	RB
26209	1980	4	,	,	,
26209	1980	5	stirring	stir	VBG
26209	1980	6	all	all	PDT
26209	1980	7	the	the	DT
26209	1980	8	time	time	NN
26209	1980	9	,	,	,
26209	1980	10	until	until	IN
26209	1980	11	the	the	DT
26209	1980	12	syrup	syrup	NN
26209	1980	13	hardens	harden	NNS
26209	1980	14	in	in	IN
26209	1980	15	cold	cold	JJ
26209	1980	16	water	water	NN
26209	1980	17	,	,	,
26209	1980	18	and	and	CC
26209	1980	19	just	just	RB
26209	1980	20	before	before	IN
26209	1980	21	taking	take	VBG
26209	1980	22	from	from	IN
26209	1980	23	the	the	DT
26209	1980	24	fire	fire	NN
26209	1980	25	add	add	VB
26209	1980	26	a	a	DT
26209	1980	27	teaspoonful	teaspoonful	NN
26209	1980	28	of	of	IN
26209	1980	29	vanilla	vanilla	NN
26209	1980	30	.	.	.
26209	1981	1	Beat	beat	VB
26209	1981	2	the	the	DT
26209	1981	3	syrup	syrup	NN
26209	1981	4	as	as	RB
26209	1981	5	soon	soon	RB
26209	1981	6	as	as	IN
26209	1981	7	removed	remove	VBN
26209	1981	8	from	from	IN
26209	1981	9	the	the	DT
26209	1981	10	fire	fire	NN
26209	1981	11	,	,	,
26209	1981	12	and	and	CC
26209	1981	13	keep	keep	VB
26209	1981	14	it	-PRON-	PRP
26209	1981	15	up	up	RP
26209	1981	16	until	until	IN
26209	1981	17	it	-PRON-	PRP
26209	1981	18	is	be	VBZ
26209	1981	19	too	too	RB
26209	1981	20	stiff	stiff	JJ
26209	1981	21	to	to	TO
26209	1981	22	beat	beat	VB
26209	1981	23	any	any	DT
26209	1981	24	longer	longer	RB
26209	1981	25	--	--	:
26209	1981	26	if	if	IN
26209	1981	27	it	-PRON-	PRP
26209	1981	28	is	be	VBZ
26209	1981	29	beaten	beat	VBN
26209	1981	30	a	a	DT
26209	1981	31	minute	minute	NN
26209	1981	32	and	and	CC
26209	1981	33	a	a	DT
26209	1981	34	half	half	NN
26209	1981	35	it	-PRON-	PRP
26209	1981	36	will	will	MD
26209	1981	37	do	do	VB
26209	1981	38	well	well	RB
26209	1981	39	.	.	.
26209	1982	1	Turn	turn	VB
26209	1982	2	out	out	IN
26209	1982	3	of	of	IN
26209	1982	4	the	the	DT
26209	1982	5	saucepan	saucepan	NN
26209	1982	6	into	into	IN
26209	1982	7	a	a	DT
26209	1982	8	greased	grease	VBN
26209	1982	9	pan	pan	NN
26209	1982	10	and	and	CC
26209	1982	11	before	before	IN
26209	1982	12	it	-PRON-	PRP
26209	1982	13	is	be	VBZ
26209	1982	14	quite	quite	RB
26209	1982	15	cold	cold	JJ
26209	1982	16	cut	cut	NN
26209	1982	17	in	in	IN
26209	1982	18	squares	square	NNS
26209	1982	19	.	.	.
26209	1983	1	CHOCOLATE	CHOCOLATE	NNP
26209	1983	2	CREAM	cream	NN
26209	1983	3	PEPPERMINTS	peppermint	NNS
26209	1983	4	.	.	.
26209	1984	1	Mix	mix	VB
26209	1984	2	together	together	RB
26209	1984	3	two	two	CD
26209	1984	4	cups	cup	NNS
26209	1984	5	of	of	IN
26209	1984	6	granulated	granulate	VBN
26209	1984	7	sugar	sugar	NN
26209	1984	8	and	and	CC
26209	1984	9	half	half	PDT
26209	1984	10	a	a	DT
26209	1984	11	cup	cup	NN
26209	1984	12	of	of	IN
26209	1984	13	cream	cream	NN
26209	1984	14	,	,	,
26209	1984	15	boil	boil	VB
26209	1984	16	until	until	IN
26209	1984	17	it	-PRON-	PRP
26209	1984	18	holds	hold	VBZ
26209	1984	19	well	well	RB
26209	1984	20	together	together	RB
26209	1984	21	in	in	IN
26209	1984	22	cold	cold	JJ
26209	1984	23	water	water	NN
26209	1984	24	,	,	,
26209	1984	25	or	or	CC
26209	1984	26	can	can	MD
26209	1984	27	be	be	VB
26209	1984	28	rolled	roll	VBN
26209	1984	29	between	between	IN
26209	1984	30	the	the	DT
26209	1984	31	fingers	finger	NNS
26209	1984	32	,	,	,
26209	1984	33	flavor	flavor	NN
26209	1984	34	with	with	IN
26209	1984	35	oil	oil	NN
26209	1984	36	of	of	IN
26209	1984	37	peppermint	peppermint	NN
26209	1984	38	,	,	,
26209	1984	39	remove	remove	VBP
26209	1984	40	from	from	IN
26209	1984	41	the	the	DT
26209	1984	42	fire	fire	NN
26209	1984	43	and	and	CC
26209	1984	44	stir	stir	VB
26209	1984	45	until	until	IN
26209	1984	46	the	the	DT
26209	1984	47	cream	cream	NN
26209	1984	48	is	be	VBZ
26209	1984	49	stiff	stiff	JJ
26209	1984	50	enough	enough	RB
26209	1984	51	to	to	TO
26209	1984	52	mould	mould	VB
26209	1984	53	into	into	IN
26209	1984	54	balls	ball	NNS
26209	1984	55	.	.	.
26209	1985	1	Use	use	VB
26209	1985	2	powdered	powder	VBD
26209	1985	3	sugar	sugar	NN
26209	1985	4	on	on	IN
26209	1985	5	the	the	DT
26209	1985	6	hands	hand	NNS
26209	1985	7	while	while	IN
26209	1985	8	moulding	mould	VBG
26209	1985	9	.	.	.
26209	1986	1	Melt	melt	VB
26209	1986	2	an	an	DT
26209	1986	3	ounce	ounce	NN
26209	1986	4	of	of	IN
26209	1986	5	chocolate	chocolate	NN
26209	1986	6	and	and	CC
26209	1986	7	dip	dip	VB
26209	1986	8	the	the	DT
26209	1986	9	balls	ball	NNS
26209	1986	10	,	,	,
26209	1986	11	which	which	WDT
26209	1986	12	should	should	MD
26209	1986	13	be	be	VB
26209	1986	14	as	as	RB
26209	1986	15	large	large	JJ
26209	1986	16	as	as	IN
26209	1986	17	hazel	hazel	NNP
26209	1986	18	nuts	nut	NNS
26209	1986	19	,	,	,
26209	1986	20	in	in	IN
26209	1986	21	this	this	DT
26209	1986	22	,	,	,
26209	1986	23	using	use	VBG
26209	1986	24	a	a	DT
26209	1986	25	long	long	JJ
26209	1986	26	pin	pin	NN
26209	1986	27	for	for	IN
26209	1986	28	the	the	DT
26209	1986	29	purpose	purpose	NN
26209	1986	30	,	,	,
26209	1986	31	and	and	CC
26209	1986	32	lay	lie	VBD
26209	1986	33	them	-PRON-	PRP
26209	1986	34	on	on	IN
26209	1986	35	paraffine	paraffine	NN
26209	1986	36	paper	paper	NN
26209	1986	37	.	.	.
26209	1987	1	Any	any	DT
26209	1987	2	flavoring	flavoring	NN
26209	1987	3	may	may	MD
26209	1987	4	be	be	VB
26209	1987	5	used	use	VBN
26209	1987	6	instead	instead	RB
26209	1987	7	of	of	IN
26209	1987	8	peppermint	peppermint	NN
26209	1987	9	.	.	.
26209	1988	1	CANDY	CANDY	NNP
26209	1988	2	(	(	-LRB-
26209	1988	3	to	to	TO
26209	1988	4	Pull	Pull	NNP
26209	1988	5	)	)	-RRB-
26209	1988	6	.	.	.
26209	1989	1	Two	two	CD
26209	1989	2	cupfuls	cupful	NNS
26209	1989	3	of	of	IN
26209	1989	4	granulated	granulate	VBN
26209	1989	5	sugar	sugar	NN
26209	1989	6	,	,	,
26209	1989	7	half	half	PDT
26209	1989	8	a	a	DT
26209	1989	9	cup	cup	NN
26209	1989	10	of	of	IN
26209	1989	11	water	water	NN
26209	1989	12	,	,	,
26209	1989	13	one	one	CD
26209	1989	14	tablespoonful	tablespoonful	NN
26209	1989	15	of	of	IN
26209	1989	16	vinegar	vinegar	NN
26209	1989	17	,	,	,
26209	1989	18	butter	butter	VB
26209	1989	19	the	the	DT
26209	1989	20	size	size	NN
26209	1989	21	of	of	IN
26209	1989	22	a	a	DT
26209	1989	23	walnut	walnut	NN
26209	1989	24	.	.	.
26209	1990	1	Boil	Boil	NNP
26209	1990	2	the	the	DT
26209	1990	3	sugar	sugar	NN
26209	1990	4	and	and	CC
26209	1990	5	water	water	NN
26209	1990	6	without	without	IN
26209	1990	7	stirring	stir	VBG
26209	1990	8	until	until	IN
26209	1990	9	it	-PRON-	PRP
26209	1990	10	is	be	VBZ
26209	1990	11	brittle	brittle	JJ
26209	1990	12	when	when	WRB
26209	1990	13	tried	try	VBN
26209	1990	14	in	in	IN
26209	1990	15	cold	cold	JJ
26209	1990	16	water	water	NN
26209	1990	17	,	,	,
26209	1990	18	add	add	VB
26209	1990	19	the	the	DT
26209	1990	20	butter	butter	NN
26209	1990	21	and	and	CC
26209	1990	22	vinegar	vinegar	NN
26209	1990	23	just	just	RB
26209	1990	24	before	before	IN
26209	1990	25	it	-PRON-	PRP
26209	1990	26	is	be	VBZ
26209	1990	27	done	do	VBN
26209	1990	28	.	.	.
26209	1991	1	Flavor	flavor	NN
26209	1991	2	with	with	IN
26209	1991	3	any	any	DT
26209	1991	4	extract	extract	NN
26209	1991	5	preferred	prefer	VBN
26209	1991	6	,	,	,
26209	1991	7	pour	pour	VBP
26209	1991	8	into	into	IN
26209	1991	9	buttered	butter	VBN
26209	1991	10	soup	soup	NN
26209	1991	11	plates	plate	NNS
26209	1991	12	,	,	,
26209	1991	13	and	and	CC
26209	1991	14	when	when	WRB
26209	1991	15	cool	cool	JJ
26209	1991	16	enough	enough	RB
26209	1991	17	to	to	TO
26209	1991	18	handle	handle	VB
26209	1991	19	pull	pull	NN
26209	1991	20	until	until	IN
26209	1991	21	white	white	NNP
26209	1991	22	.	.	.
26209	1992	1	CHESTNUTS	CHESTNUTS	NNP
26209	1992	2	GLACÉ	GLACÉ	NNP
26209	1992	3	.	.	.
26209	1993	1	Skin	skin	VB
26209	1993	2	the	the	DT
26209	1993	3	chestnuts	chestnut	NNS
26209	1993	4	and	and	CC
26209	1993	5	cover	cover	VB
26209	1993	6	with	with	IN
26209	1993	7	cold	cold	JJ
26209	1993	8	water	water	NN
26209	1993	9	,	,	,
26209	1993	10	let	let	VB
26209	1993	11	them	-PRON-	PRP
26209	1993	12	cook	cook	VB
26209	1993	13	gently	gently	RB
26209	1993	14	until	until	IN
26209	1993	15	tender	tender	NNP
26209	1993	16	,	,	,
26209	1993	17	when	when	WRB
26209	1993	18	a	a	DT
26209	1993	19	large	large	JJ
26209	1993	20	needle	needle	NN
26209	1993	21	can	can	MD
26209	1993	22	be	be	VB
26209	1993	23	run	run	VBN
26209	1993	24	through	through	IN
26209	1993	25	them	-PRON-	PRP
26209	1993	26	easily	easily	RB
26209	1993	27	.	.	.
26209	1994	1	Drain	drain	VB
26209	1994	2	and	and	CC
26209	1994	3	drop	drop	VB
26209	1994	4	them	-PRON-	PRP
26209	1994	5	in	in	IN
26209	1994	6	cold	cold	JJ
26209	1994	7	water	water	NN
26209	1994	8	.	.	.
26209	1995	1	After	after	IN
26209	1995	2	two	two	CD
26209	1995	3	hours	hour	NNS
26209	1995	4	drain	drain	VBP
26209	1995	5	again	again	RB
26209	1995	6	and	and	CC
26209	1995	7	put	put	VBD
26209	1995	8	them	-PRON-	PRP
26209	1995	9	in	in	IN
26209	1995	10	a	a	DT
26209	1995	11	bowl	bowl	NN
26209	1995	12	,	,	,
26209	1995	13	cover	cover	VB
26209	1995	14	them	-PRON-	PRP
26209	1995	15	with	with	IN
26209	1995	16	a	a	DT
26209	1995	17	rich	rich	JJ
26209	1995	18	syrup	syrup	NN
26209	1995	19	that	that	WDT
26209	1995	20	has	have	VBZ
26209	1995	21	been	be	VBN
26209	1995	22	skimmed	skim	VBN
26209	1995	23	and	and	CC
26209	1995	24	boiled	boil	VBN
26209	1995	25	until	until	IN
26209	1995	26	clear	clear	JJ
26209	1995	27	.	.	.
26209	1996	1	It	-PRON-	PRP
26209	1996	2	must	must	MD
26209	1996	3	be	be	VB
26209	1996	4	boiling	boil	VBG
26209	1996	5	when	when	WRB
26209	1996	6	poured	pour	VBN
26209	1996	7	over	over	RP
26209	1996	8	the	the	DT
26209	1996	9	chestnuts	chestnut	NNS
26209	1996	10	.	.	.
26209	1997	1	Cover	cover	VB
26209	1997	2	the	the	DT
26209	1997	3	bowl	bowl	NN
26209	1997	4	with	with	IN
26209	1997	5	a	a	DT
26209	1997	6	heavy	heavy	JJ
26209	1997	7	paper	paper	NN
26209	1997	8	and	and	CC
26209	1997	9	let	let	VB
26209	1997	10	it	-PRON-	PRP
26209	1997	11	stand	stand	VB
26209	1997	12	for	for	IN
26209	1997	13	twelve	twelve	CD
26209	1997	14	hours	hour	NNS
26209	1997	15	,	,	,
26209	1997	16	drain	drain	VB
26209	1997	17	off	off	RP
26209	1997	18	the	the	DT
26209	1997	19	syrup	syrup	NN
26209	1997	20	,	,	,
26209	1997	21	bring	bring	VB
26209	1997	22	it	-PRON-	PRP
26209	1997	23	to	to	IN
26209	1997	24	the	the	DT
26209	1997	25	boiling	boiling	NN
26209	1997	26	point	point	NN
26209	1997	27	and	and	CC
26209	1997	28	turn	turn	VB
26209	1997	29	it	-PRON-	PRP
26209	1997	30	over	over	IN
26209	1997	31	the	the	DT
26209	1997	32	chestnuts	chestnut	NNS
26209	1997	33	again	again	RB
26209	1997	34	and	and	CC
26209	1997	35	put	put	VB
26209	1997	36	away	away	RB
26209	1997	37	for	for	IN
26209	1997	38	another	another	DT
26209	1997	39	twelve	twelve	CD
26209	1997	40	hours	hour	NNS
26209	1997	41	.	.	.
26209	1998	1	Repeat	repeat	VB
26209	1998	2	this	this	DT
26209	1998	3	process	process	NN
26209	1998	4	three	three	CD
26209	1998	5	times	time	NNS
26209	1998	6	,	,	,
26209	1998	7	then	then	RB
26209	1998	8	drain	drain	VB
26209	1998	9	the	the	DT
26209	1998	10	syrup	syrup	NN
26209	1998	11	off	off	RP
26209	1998	12	and	and	CC
26209	1998	13	the	the	DT
26209	1998	14	chestnuts	chestnut	NNS
26209	1998	15	are	be	VBP
26209	1998	16	ready	ready	JJ
26209	1998	17	for	for	IN
26209	1998	18	use	use	NN
26209	1998	19	.	.	.
26209	1999	1	Use	use	VB
26209	1999	2	the	the	DT
26209	1999	3	large	large	JJ
26209	1999	4	imported	import	VBN
26209	1999	5	chestnuts	chestnut	NNS
26209	1999	6	,	,	,
26209	1999	7	remove	remove	VB
26209	1999	8	the	the	DT
26209	1999	9	shells	shell	NNS
26209	1999	10	and	and	CC
26209	1999	11	boil	boil	VB
26209	1999	12	the	the	DT
26209	1999	13	nuts	nut	NNS
26209	1999	14	.	.	.
26209	2000	1	The	the	DT
26209	2000	2	brown	brown	JJ
26209	2000	3	skin	skin	NN
26209	2000	4	can	can	MD
26209	2000	5	then	then	RB
26209	2000	6	be	be	VB
26209	2000	7	easily	easily	RB
26209	2000	8	removed	remove	VBN
26209	2000	9	with	with	IN
26209	2000	10	a	a	DT
26209	2000	11	penknife	penknife	NN
26209	2000	12	.	.	.
26209	2001	1	They	-PRON-	PRP
26209	2001	2	are	be	VBP
26209	2001	3	very	very	RB
26209	2001	4	nice	nice	JJ
26209	2001	5	but	but	CC
26209	2001	6	very	very	RB
26209	2001	7	troublesome	troublesome	JJ
26209	2001	8	to	to	TO
26209	2001	9	prepare	prepare	VB
26209	2001	10	.	.	.
26209	2002	1	COCOANUT	COCOANUT	NNP
26209	2002	2	CAKES	CAKES	NNP
26209	2002	3	.	.	.
26209	2003	1	One	one	CD
26209	2003	2	pound	pound	NN
26209	2003	3	of	of	IN
26209	2003	4	granulated	granulate	VBN
26209	2003	5	sugar	sugar	NN
26209	2003	6	,	,	,
26209	2003	7	half	half	PDT
26209	2003	8	a	a	DT
26209	2003	9	pound	pound	NN
26209	2003	10	of	of	IN
26209	2003	11	grated	grate	VBN
26209	2003	12	cocoanut	cocoanut	NNP
26209	2003	13	,	,	,
26209	2003	14	half	half	PDT
26209	2003	15	a	a	DT
26209	2003	16	cup	cup	NN
26209	2003	17	of	of	IN
26209	2003	18	water	water	NN
26209	2003	19	and	and	CC
26209	2003	20	a	a	DT
26209	2003	21	saltspoonful	saltspoonful	NN
26209	2003	22	of	of	IN
26209	2003	23	cream	cream	NN
26209	2003	24	of	of	IN
26209	2003	25	tartar	tartar	NN
26209	2003	26	.	.	.
26209	2004	1	Boil	Boil	NNP
26209	2004	2	the	the	DT
26209	2004	3	sugar	sugar	NN
26209	2004	4	and	and	CC
26209	2004	5	water	water	NN
26209	2004	6	together	together	RB
26209	2004	7	until	until	IN
26209	2004	8	,	,	,
26209	2004	9	when	when	WRB
26209	2004	10	dropped	drop	VBN
26209	2004	11	in	in	IN
26209	2004	12	cold	cold	JJ
26209	2004	13	water	water	NN
26209	2004	14	,	,	,
26209	2004	15	it	-PRON-	PRP
26209	2004	16	can	can	MD
26209	2004	17	be	be	VB
26209	2004	18	rolled	roll	VBN
26209	2004	19	between	between	IN
26209	2004	20	the	the	DT
26209	2004	21	fingers	finger	NNS
26209	2004	22	into	into	IN
26209	2004	23	a	a	DT
26209	2004	24	ball	ball	NN
26209	2004	25	.	.	.
26209	2005	1	Remove	remove	VB
26209	2005	2	from	from	IN
26209	2005	3	the	the	DT
26209	2005	4	fire	fire	NN
26209	2005	5	,	,	,
26209	2005	6	stir	stir	VB
26209	2005	7	with	with	IN
26209	2005	8	a	a	DT
26209	2005	9	wooden	wooden	JJ
26209	2005	10	spoon	spoon	NN
26209	2005	11	until	until	IN
26209	2005	12	it	-PRON-	PRP
26209	2005	13	becomes	become	VBZ
26209	2005	14	white	white	JJ
26209	2005	15	and	and	CC
26209	2005	16	thick	thick	JJ
26209	2005	17	like	like	IN
26209	2005	18	cream	cream	NN
26209	2005	19	,	,	,
26209	2005	20	add	add	VB
26209	2005	21	the	the	DT
26209	2005	22	cocoanut	cocoanut	NN
26209	2005	23	,	,	,
26209	2005	24	Stir	stir	VB
26209	2005	25	well	well	RB
26209	2005	26	and	and	CC
26209	2005	27	drop	drop	VB
26209	2005	28	with	with	IN
26209	2005	29	the	the	DT
26209	2005	30	spoon	spoon	NN
26209	2005	31	on	on	IN
26209	2005	32	paraffine	paraffine	NN
26209	2005	33	paper	paper	NN
26209	2005	34	or	or	CC
26209	2005	35	a	a	DT
26209	2005	36	tin	tin	NN
26209	2005	37	baking	baking	NN
26209	2005	38	sheet	sheet	NN
26209	2005	39	,	,	,
26209	2005	40	and	and	CC
26209	2005	41	form	form	VB
26209	2005	42	into	into	IN
26209	2005	43	thin	thin	JJ
26209	2005	44	round	round	JJ
26209	2005	45	cakes	cake	NNS
26209	2005	46	.	.	.
26209	2006	1	Set	Set	VBN
26209	2006	2	away	away	RB
26209	2006	3	to	to	TO
26209	2006	4	dry	dry	VB
26209	2006	5	.	.	.
26209	2007	1	HOARHOUND	HOARHOUND	NNP
26209	2007	2	CANDY	CANDY	NNP
26209	2007	3	.	.	.
26209	2008	1	Put	put	VB
26209	2008	2	a	a	DT
26209	2008	3	tablespoonful	tablespoonful	NN
26209	2008	4	of	of	IN
26209	2008	5	dried	dry	VBN
26209	2008	6	hoarhound	hoarhound	NN
26209	2008	7	leaves	leave	VBZ
26209	2008	8	in	in	IN
26209	2008	9	a	a	DT
26209	2008	10	cup	cup	NN
26209	2008	11	and	and	CC
26209	2008	12	pour	pour	VB
26209	2008	13	over	over	IN
26209	2008	14	them	-PRON-	PRP
26209	2008	15	half	half	PDT
26209	2008	16	a	a	DT
26209	2008	17	cupful	cupful	NN
26209	2008	18	of	of	IN
26209	2008	19	boiling	boil	VBG
26209	2008	20	water	water	NN
26209	2008	21	,	,	,
26209	2008	22	cover	cover	VB
26209	2008	23	and	and	CC
26209	2008	24	let	let	VB
26209	2008	25	it	-PRON-	PRP
26209	2008	26	steep	steep	VB
26209	2008	27	until	until	IN
26209	2008	28	cold	cold	JJ
26209	2008	29	,	,	,
26209	2008	30	strain	strain	VB
26209	2008	31	and	and	CC
26209	2008	32	pour	pour	VB
26209	2008	33	it	-PRON-	PRP
26209	2008	34	over	over	IN
26209	2008	35	a	a	DT
26209	2008	36	pound	pound	NN
26209	2008	37	of	of	IN
26209	2008	38	granulated	granulate	VBN
26209	2008	39	sugar	sugar	NN
26209	2008	40	and	and	CC
26209	2008	41	a	a	DT
26209	2008	42	tablespoonful	tablespoonful	JJ
26209	2008	43	of	of	IN
26209	2008	44	vinegar	vinegar	NN
26209	2008	45	.	.	.
26209	2009	1	Boil	Boil	NNP
26209	2009	2	without	without	IN
26209	2009	3	stirring	stir	VBG
26209	2009	4	,	,	,
26209	2009	5	and	and	CC
26209	2009	6	if	if	IN
26209	2009	7	any	any	DT
26209	2009	8	scum	scum	NN
26209	2009	9	rises	rise	VBZ
26209	2009	10	to	to	IN
26209	2009	11	the	the	DT
26209	2009	12	top	top	NN
26209	2009	13	remove	remove	VB
26209	2009	14	it	-PRON-	PRP
26209	2009	15	.	.	.
26209	2010	1	Test	test	VB
26209	2010	2	the	the	DT
26209	2010	3	candy	candy	NN
26209	2010	4	in	in	IN
26209	2010	5	cold	cold	JJ
26209	2010	6	water	water	NN
26209	2010	7	,	,	,
26209	2010	8	when	when	WRB
26209	2010	9	brittle	brittle	JJ
26209	2010	10	remove	remove	VBP
26209	2010	11	from	from	IN
26209	2010	12	the	the	DT
26209	2010	13	fire	fire	NN
26209	2010	14	and	and	CC
26209	2010	15	pour	pour	VB
26209	2010	16	into	into	IN
26209	2010	17	a	a	DT
26209	2010	18	buttered	butter	VBN
26209	2010	19	pan	pan	NN
26209	2010	20	.	.	.
26209	2011	1	Mark	mark	VB
26209	2011	2	into	into	IN
26209	2011	3	squares	square	NNS
26209	2011	4	before	before	IN
26209	2011	5	it	-PRON-	PRP
26209	2011	6	is	be	VBZ
26209	2011	7	cold	cold	JJ
26209	2011	8	,	,	,
26209	2011	9	or	or	CC
26209	2011	10	break	break	VB
26209	2011	11	into	into	IN
26209	2011	12	irregular	irregular	JJ
26209	2011	13	pieces	piece	NNS
26209	2011	14	.	.	.
26209	2012	1	MARSHMALLOWS	MARSHMALLOWS	NNP
26209	2012	2	.	.	.
26209	2013	1	Powder	Powder	NNP
26209	2013	2	very	very	RB
26209	2013	3	fine	fine	JJ
26209	2013	4	eight	eight	CD
26209	2013	5	ounces	ounce	NNS
26209	2013	6	of	of	IN
26209	2013	7	gum	gum	NN
26209	2013	8	arabic	arabic	NNP
26209	2013	9	,	,	,
26209	2013	10	dissolve	dissolve	VB
26209	2013	11	it	-PRON-	PRP
26209	2013	12	in	in	IN
26209	2013	13	three	three	CD
26209	2013	14	gills	gill	NNS
26209	2013	15	of	of	IN
26209	2013	16	water	water	NN
26209	2013	17	over	over	IN
26209	2013	18	a	a	DT
26209	2013	19	slow	slow	JJ
26209	2013	20	fire	fire	NN
26209	2013	21	and	and	CC
26209	2013	22	strain	strain	NN
26209	2013	23	.	.	.
26209	2014	1	Simmer	simmer	VB
26209	2014	2	an	an	DT
26209	2014	3	ounce	ounce	NN
26209	2014	4	and	and	CC
26209	2014	5	a	a	DT
26209	2014	6	half	half	NN
26209	2014	7	of	of	IN
26209	2014	8	marshmallow	marshmallow	JJ
26209	2014	9	roots	root	NNS
26209	2014	10	in	in	IN
26209	2014	11	two	two	CD
26209	2014	12	gills	gill	NNS
26209	2014	13	of	of	IN
26209	2014	14	water	water	NN
26209	2014	15	,	,	,
26209	2014	16	for	for	IN
26209	2014	17	ten	ten	CD
26209	2014	18	minutes	minute	NNS
26209	2014	19	,	,	,
26209	2014	20	closely	closely	RB
26209	2014	21	covered	cover	VBN
26209	2014	22	.	.	.
26209	2015	1	Strain	strain	VB
26209	2015	2	and	and	CC
26209	2015	3	reduce	reduce	VB
26209	2015	4	to	to	IN
26209	2015	5	one	one	CD
26209	2015	6	gill	gill	NN
26209	2015	7	.	.	.
26209	2016	1	Add	add	VB
26209	2016	2	this	this	DT
26209	2016	3	with	with	IN
26209	2016	4	half	half	PDT
26209	2016	5	a	a	DT
26209	2016	6	pound	pound	NN
26209	2016	7	of	of	IN
26209	2016	8	sugar	sugar	NN
26209	2016	9	to	to	IN
26209	2016	10	the	the	DT
26209	2016	11	dissolved	dissolved	JJ
26209	2016	12	gum	gum	NN
26209	2016	13	.	.	.
26209	2017	1	Boil	boil	VB
26209	2017	2	until	until	IN
26209	2017	3	it	-PRON-	PRP
26209	2017	4	becomes	become	VBZ
26209	2017	5	a	a	DT
26209	2017	6	thick	thick	JJ
26209	2017	7	paste	paste	NN
26209	2017	8	,	,	,
26209	2017	9	stirring	stir	VBG
26209	2017	10	constantly	constantly	RB
26209	2017	11	.	.	.
26209	2018	1	Add	add	VB
26209	2018	2	the	the	DT
26209	2018	3	whites	white	NNS
26209	2018	4	of	of	IN
26209	2018	5	four	four	CD
26209	2018	6	eggs	egg	NNS
26209	2018	7	beaten	beat	VBN
26209	2018	8	to	to	IN
26209	2018	9	a	a	DT
26209	2018	10	stiff	stiff	JJ
26209	2018	11	froth	froth	NN
26209	2018	12	and	and	CC
26209	2018	13	a	a	DT
26209	2018	14	teaspoonful	teaspoonful	NN
26209	2018	15	of	of	IN
26209	2018	16	vanilla	vanilla	NN
26209	2018	17	extract	extract	NN
26209	2018	18	.	.	.
26209	2019	1	Remove	remove	VB
26209	2019	2	from	from	IN
26209	2019	3	the	the	DT
26209	2019	4	fire	fire	NN
26209	2019	5	,	,	,
26209	2019	6	pour	pour	VB
26209	2019	7	into	into	IN
26209	2019	8	a	a	DT
26209	2019	9	pan	pan	NN
26209	2019	10	dusted	dust	VBN
26209	2019	11	thickly	thickly	RB
26209	2019	12	with	with	IN
26209	2019	13	cornstarch	cornstarch	NN
26209	2019	14	and	and	CC
26209	2019	15	when	when	WRB
26209	2019	16	cool	cool	JJ
26209	2019	17	cut	cut	NN
26209	2019	18	into	into	IN
26209	2019	19	squares	square	NNS
26209	2019	20	with	with	IN
26209	2019	21	a	a	DT
26209	2019	22	sharp	sharp	JJ
26209	2019	23	knife	knife	NN
26209	2019	24	,	,	,
26209	2019	25	roll	roll	NN
26209	2019	26	in	in	RP
26209	2019	27	pulverized	pulverized	JJ
26209	2019	28	sugar	sugar	NN
26209	2019	29	and	and	CC
26209	2019	30	pack	pack	NN
26209	2019	31	in	in	IN
26209	2019	32	a	a	DT
26209	2019	33	tin	tin	NN
26209	2019	34	box	box	NN
26209	2019	35	.	.	.
26209	2020	1	NOUGAT	NOUGAT	NNP
26209	2020	2	.	.	.
26209	2021	1	A	a	DT
26209	2021	2	pound	pound	NN
26209	2021	3	of	of	IN
26209	2021	4	granulated	granulate	VBN
26209	2021	5	sugar	sugar	NN
26209	2021	6	,	,	,
26209	2021	7	one	one	CD
26209	2021	8	teaspoonful	teaspoonful	NN
26209	2021	9	of	of	IN
26209	2021	10	salt	salt	NN
26209	2021	11	,	,	,
26209	2021	12	one	one	CD
26209	2021	13	cup	cup	NN
26209	2021	14	of	of	IN
26209	2021	15	blanched	blanch	VBN
26209	2021	16	and	and	CC
26209	2021	17	finely	finely	RB
26209	2021	18	chopped	chop	VBD
26209	2021	19	almonds	almond	NNS
26209	2021	20	or	or	CC
26209	2021	21	peanuts	peanut	NNS
26209	2021	22	,	,	,
26209	2021	23	or	or	CC
26209	2021	24	it	-PRON-	PRP
26209	2021	25	may	may	MD
26209	2021	26	be	be	VB
26209	2021	27	made	make	VBN
26209	2021	28	of	of	IN
26209	2021	29	mixed	mixed	JJ
26209	2021	30	nuts	nut	NNS
26209	2021	31	.	.	.
26209	2022	1	Dissolve	dissolve	VB
26209	2022	2	the	the	DT
26209	2022	3	sugar	sugar	NN
26209	2022	4	in	in	IN
26209	2022	5	a	a	DT
26209	2022	6	spider	spider	NN
26209	2022	7	over	over	IN
26209	2022	8	the	the	DT
26209	2022	9	fire	fire	NN
26209	2022	10	without	without	IN
26209	2022	11	water	water	NN
26209	2022	12	,	,	,
26209	2022	13	stirring	stir	VBG
26209	2022	14	constantly	constantly	RB
26209	2022	15	,	,	,
26209	2022	16	and	and	CC
26209	2022	17	when	when	WRB
26209	2022	18	entirely	entirely	RB
26209	2022	19	melted	melt	VBD
26209	2022	20	mix	mix	NN
26209	2022	21	in	in	IN
26209	2022	22	the	the	DT
26209	2022	23	nuts	nut	NNS
26209	2022	24	quickly	quickly	RB
26209	2022	25	and	and	CC
26209	2022	26	pour	pour	VB
26209	2022	27	at	at	IN
26209	2022	28	once	once	RB
26209	2022	29	into	into	IN
26209	2022	30	a	a	DT
26209	2022	31	well	well	RB
26209	2022	32	greased	grease	VBN
26209	2022	33	pan	pan	NN
26209	2022	34	,	,	,
26209	2022	35	and	and	CC
26209	2022	36	before	before	IN
26209	2022	37	it	-PRON-	PRP
26209	2022	38	is	be	VBZ
26209	2022	39	cold	cold	JJ
26209	2022	40	mark	mark	NN
26209	2022	41	in	in	IN
26209	2022	42	squares	square	NNS
26209	2022	43	.	.	.
26209	2023	1	This	this	DT
26209	2023	2	is	be	VBZ
26209	2023	3	very	very	RB
26209	2023	4	nice	nice	JJ
26209	2023	5	pounded	pound	VBN
26209	2023	6	fine	fine	JJ
26209	2023	7	in	in	IN
26209	2023	8	a	a	DT
26209	2023	9	mortar	mortar	NN
26209	2023	10	or	or	CC
26209	2023	11	ground	ground	NN
26209	2023	12	in	in	IN
26209	2023	13	a	a	DT
26209	2023	14	mill	mill	NN
26209	2023	15	to	to	TO
26209	2023	16	sprinkle	sprinkle	VB
26209	2023	17	over	over	RP
26209	2023	18	custards	custard	NNS
26209	2023	19	just	just	RB
26209	2023	20	before	before	IN
26209	2023	21	serving	serve	VBG
26209	2023	22	.	.	.
26209	2024	1	PANOCHE	PANOCHE	NNP
26209	2024	2	(	(	-LRB-
26209	2024	3	a	a	DT
26209	2024	4	Spanish	Spanish	NNP
26209	2024	5	Recipe	Recipe	NNP
26209	2024	6	)	)	-RRB-
26209	2024	7	.	.	.
26209	2025	1	Two	two	CD
26209	2025	2	cups	cup	NNS
26209	2025	3	of	of	IN
26209	2025	4	dark	dark	JJ
26209	2025	5	brown	brown	JJ
26209	2025	6	sugar	sugar	NN
26209	2025	7	,	,	,
26209	2025	8	one	one	CD
26209	2025	9	cup	cup	NN
26209	2025	10	of	of	IN
26209	2025	11	chopped	chop	VBN
26209	2025	12	walnuts	walnut	NNS
26209	2025	13	,	,	,
26209	2025	14	half	half	PDT
26209	2025	15	a	a	DT
26209	2025	16	cup	cup	NN
26209	2025	17	of	of	IN
26209	2025	18	milk	milk	NN
26209	2025	19	,	,	,
26209	2025	20	butter	butter	VB
26209	2025	21	the	the	DT
26209	2025	22	size	size	NN
26209	2025	23	of	of	IN
26209	2025	24	a	a	DT
26209	2025	25	walnut	walnut	NN
26209	2025	26	.	.	.
26209	2026	1	Cook	cook	VB
26209	2026	2	the	the	DT
26209	2026	3	sugar	sugar	NN
26209	2026	4	and	and	CC
26209	2026	5	milk	milk	NN
26209	2026	6	together	together	RB
26209	2026	7	,	,	,
26209	2026	8	boiling	boil	VBG
26209	2026	9	gently	gently	RB
26209	2026	10	from	from	IN
26209	2026	11	seven	seven	CD
26209	2026	12	to	to	IN
26209	2026	13	ten	ten	CD
26209	2026	14	minutes	minute	NNS
26209	2026	15	,	,	,
26209	2026	16	until	until	IN
26209	2026	17	,	,	,
26209	2026	18	when	when	WRB
26209	2026	19	tried	try	VBN
26209	2026	20	in	in	IN
26209	2026	21	water	water	NN
26209	2026	22	,	,	,
26209	2026	23	it	-PRON-	PRP
26209	2026	24	holds	hold	VBZ
26209	2026	25	well	well	RB
26209	2026	26	together	together	RB
26209	2026	27	,	,	,
26209	2026	28	and	and	CC
26209	2026	29	can	can	MD
26209	2026	30	be	be	VB
26209	2026	31	rolled	roll	VBN
26209	2026	32	into	into	IN
26209	2026	33	a	a	DT
26209	2026	34	soft	soft	JJ
26209	2026	35	ball	ball	NN
26209	2026	36	.	.	.
26209	2027	1	Remove	remove	VB
26209	2027	2	from	from	IN
26209	2027	3	the	the	DT
26209	2027	4	fire	fire	NN
26209	2027	5	.	.	.
26209	2028	1	Have	have	VBP
26209	2028	2	the	the	DT
26209	2028	3	chopped	chop	VBN
26209	2028	4	nuts	nut	NNS
26209	2028	5	in	in	IN
26209	2028	6	a	a	DT
26209	2028	7	large	large	JJ
26209	2028	8	bowl	bowl	NN
26209	2028	9	,	,	,
26209	2028	10	pour	pour	VB
26209	2028	11	over	over	IN
26209	2028	12	them	-PRON-	PRP
26209	2028	13	a	a	DT
26209	2028	14	teaspoonful	teaspoonful	NN
26209	2028	15	of	of	IN
26209	2028	16	vanilla	vanilla	NN
26209	2028	17	extract	extract	NN
26209	2028	18	,	,	,
26209	2028	19	pour	pour	VBP
26209	2028	20	the	the	DT
26209	2028	21	candy	candy	NN
26209	2028	22	over	over	IN
26209	2028	23	them	-PRON-	PRP
26209	2028	24	and	and	CC
26209	2028	25	beat	beat	VBD
26209	2028	26	with	with	IN
26209	2028	27	long	long	JJ
26209	2028	28	,	,	,
26209	2028	29	rapid	rapid	JJ
26209	2028	30	strokes	stroke	NNS
26209	2028	31	until	until	IN
26209	2028	32	it	-PRON-	PRP
26209	2028	33	begins	begin	VBZ
26209	2028	34	to	to	TO
26209	2028	35	thicken	thicken	VB
26209	2028	36	--	--	:
26209	2028	37	it	-PRON-	PRP
26209	2028	38	should	should	MD
26209	2028	39	be	be	VB
26209	2028	40	like	like	IN
26209	2028	41	a	a	DT
26209	2028	42	cream	cream	NN
26209	2028	43	wafer	wafer	NN
26209	2028	44	--	--	:
26209	2028	45	turn	turn	VB
26209	2028	46	out	out	RP
26209	2028	47	on	on	IN
26209	2028	48	paraffine	paraffine	NN
26209	2028	49	paper	paper	NN
26209	2028	50	,	,	,
26209	2028	51	and	and	CC
26209	2028	52	break	break	VB
26209	2028	53	it	-PRON-	PRP
26209	2028	54	or	or	CC
26209	2028	55	cut	cut	VBN
26209	2028	56	in	in	IN
26209	2028	57	pieces	piece	NNS
26209	2028	58	.	.	.
26209	2029	1	PEPPERMINT	PEPPERMINT	NNP
26209	2029	2	DROPS	DROPS	NNP
26209	2029	3	.	.	.
26209	2030	1	Two	two	CD
26209	2030	2	cups	cup	NNS
26209	2030	3	of	of	IN
26209	2030	4	granulated	granulate	VBN
26209	2030	5	sugar	sugar	NN
26209	2030	6	,	,	,
26209	2030	7	half	half	PDT
26209	2030	8	a	a	DT
26209	2030	9	cup	cup	NN
26209	2030	10	of	of	IN
26209	2030	11	cold	cold	JJ
26209	2030	12	water	water	NN
26209	2030	13	,	,	,
26209	2030	14	a	a	DT
26209	2030	15	tiny	tiny	JJ
26209	2030	16	pinch	pinch	NN
26209	2030	17	of	of	IN
26209	2030	18	cream	cream	NN
26209	2030	19	of	of	IN
26209	2030	20	tartar	tartar	NN
26209	2030	21	.	.	.
26209	2031	1	Boil	Boil	NNP
26209	2031	2	ten	ten	CD
26209	2031	3	minutes	minute	NNS
26209	2031	4	without	without	IN
26209	2031	5	stirring	stir	VBG
26209	2031	6	,	,	,
26209	2031	7	let	let	VB
26209	2031	8	the	the	DT
26209	2031	9	sugar	sugar	NN
26209	2031	10	melt	melt	NN
26209	2031	11	slowly	slowly	RB
26209	2031	12	that	that	IN
26209	2031	13	it	-PRON-	PRP
26209	2031	14	may	may	MD
26209	2031	15	not	not	RB
26209	2031	16	burn	burn	VB
26209	2031	17	.	.	.
26209	2032	1	Add	add	VB
26209	2032	2	eight	eight	CD
26209	2032	3	drops	drop	NNS
26209	2032	4	of	of	IN
26209	2032	5	oil	oil	NN
26209	2032	6	of	of	IN
26209	2032	7	peppermint	peppermint	NN
26209	2032	8	while	while	IN
26209	2032	9	still	still	RB
26209	2032	10	on	on	IN
26209	2032	11	the	the	DT
26209	2032	12	fire	fire	NN
26209	2032	13	.	.	.
26209	2033	1	When	when	WRB
26209	2033	2	removed	remove	VBN
26209	2033	3	from	from	IN
26209	2033	4	the	the	DT
26209	2033	5	stove	stove	NN
26209	2033	6	beat	beat	VBN
26209	2033	7	with	with	IN
26209	2033	8	an	an	DT
26209	2033	9	egg	egg	NN
26209	2033	10	-	-	HYPH
26209	2033	11	beater	beater	NN
26209	2033	12	until	until	IN
26209	2033	13	it	-PRON-	PRP
26209	2033	14	falls	fall	VBZ
26209	2033	15	in	in	IN
26209	2033	16	long	long	JJ
26209	2033	17	drops	drop	NNS
26209	2033	18	,	,	,
26209	2033	19	when	when	WRB
26209	2033	20	drop	drop	VB
26209	2033	21	quickly	quickly	RB
26209	2033	22	on	on	IN
26209	2033	23	paraffine	paraffine	NN
26209	2033	24	paper	paper	NN
26209	2033	25	.	.	.
26209	2034	1	PRALINES	PRALINES	NNP
26209	2034	2	.	.	.
26209	2035	1	Two	two	CD
26209	2035	2	cups	cup	NNS
26209	2035	3	of	of	IN
26209	2035	4	granulated	granulate	VBN
26209	2035	5	sugar	sugar	NN
26209	2035	6	,	,	,
26209	2035	7	one	one	CD
26209	2035	8	-	-	HYPH
26209	2035	9	half	half	NN
26209	2035	10	cup	cup	NN
26209	2035	11	of	of	IN
26209	2035	12	water	water	NN
26209	2035	13	,	,	,
26209	2035	14	two	two	CD
26209	2035	15	cups	cup	NNS
26209	2035	16	of	of	IN
26209	2035	17	pecans	pecan	NNS
26209	2035	18	,	,	,
26209	2035	19	hickory	hickory	JJ
26209	2035	20	nuts	nut	NNS
26209	2035	21	or	or	CC
26209	2035	22	English	english	JJ
26209	2035	23	walnuts	walnut	NNS
26209	2035	24	.	.	.
26209	2036	1	Put	put	VB
26209	2036	2	the	the	DT
26209	2036	3	water	water	NN
26209	2036	4	and	and	CC
26209	2036	5	sugar	sugar	NN
26209	2036	6	on	on	RP
26209	2036	7	to	to	TO
26209	2036	8	boil	boil	VB
26209	2036	9	,	,	,
26209	2036	10	let	let	VB
26209	2036	11	it	-PRON-	PRP
26209	2036	12	cook	cook	VB
26209	2036	13	without	without	IN
26209	2036	14	stirring	stir	VBG
26209	2036	15	until	until	IN
26209	2036	16	it	-PRON-	PRP
26209	2036	17	threads	thread	VBZ
26209	2036	18	,	,	,
26209	2036	19	remove	remove	VBP
26209	2036	20	from	from	IN
26209	2036	21	the	the	DT
26209	2036	22	fire	fire	NN
26209	2036	23	and	and	CC
26209	2036	24	stir	stir	VB
26209	2036	25	in	in	IN
26209	2036	26	the	the	DT
26209	2036	27	nuts	nut	NNS
26209	2036	28	until	until	IN
26209	2036	29	they	-PRON-	PRP
26209	2036	30	are	be	VBP
26209	2036	31	sugared	sugar	VBN
26209	2036	32	.	.	.
26209	2037	1	Spread	spread	VB
26209	2037	2	on	on	IN
26209	2037	3	paraffine	paraffine	NN
26209	2037	4	paper	paper	NN
26209	2037	5	to	to	TO
26209	2037	6	cool	cool	VB
26209	2037	7	.	.	.
26209	2038	1	VASSAR	vassar	NN
26209	2038	2	FUDGE	FUDGE	NNP
26209	2038	3	.	.	.
26209	2039	1	Two	two	CD
26209	2039	2	cups	cup	NNS
26209	2039	3	of	of	IN
26209	2039	4	sugar	sugar	NN
26209	2039	5	,	,	,
26209	2039	6	two	two	CD
26209	2039	7	squares	square	NNS
26209	2039	8	or	or	CC
26209	2039	9	one	one	CD
26209	2039	10	ounce	ounce	NN
26209	2039	11	of	of	IN
26209	2039	12	Baker	Baker	NNP
26209	2039	13	's	's	POS
26209	2039	14	unsweetened	unsweetened	JJ
26209	2039	15	chocolate	chocolate	NN
26209	2039	16	,	,	,
26209	2039	17	a	a	DT
26209	2039	18	scant	scant	JJ
26209	2039	19	cup	cup	NN
26209	2039	20	of	of	IN
26209	2039	21	milk	milk	NN
26209	2039	22	,	,	,
26209	2039	23	one	one	CD
26209	2039	24	tablespoonful	tablespoonful	NN
26209	2039	25	of	of	IN
26209	2039	26	butter	butter	NN
26209	2039	27	.	.	.
26209	2040	1	Boil	Boil	NNP
26209	2040	2	for	for	IN
26209	2040	3	ten	ten	CD
26209	2040	4	minutes	minute	NNS
26209	2040	5	until	until	IN
26209	2040	6	it	-PRON-	PRP
26209	2040	7	holds	hold	VBZ
26209	2040	8	well	well	RB
26209	2040	9	together	together	RB
26209	2040	10	when	when	WRB
26209	2040	11	dropped	drop	VBN
26209	2040	12	in	in	IN
26209	2040	13	cold	cold	JJ
26209	2040	14	water	water	NN
26209	2040	15	.	.	.
26209	2041	1	Take	take	VB
26209	2041	2	from	from	IN
26209	2041	3	the	the	DT
26209	2041	4	fire	fire	NN
26209	2041	5	,	,	,
26209	2041	6	flavor	flavor	NN
26209	2041	7	with	with	IN
26209	2041	8	a	a	DT
26209	2041	9	teaspoonful	teaspoonful	NN
26209	2041	10	of	of	IN
26209	2041	11	vanilla	vanilla	NN
26209	2041	12	extract	extract	NN
26209	2041	13	,	,	,
26209	2041	14	beat	beat	VBD
26209	2041	15	from	from	IN
26209	2041	16	three	three	CD
26209	2041	17	to	to	TO
26209	2041	18	five	five	CD
26209	2041	19	minutes	minute	NNS
26209	2041	20	until	until	IN
26209	2041	21	thick	thick	JJ
26209	2041	22	and	and	CC
26209	2041	23	creamy	creamy	JJ
26209	2041	24	,	,	,
26209	2041	25	turn	turn	VB
26209	2041	26	into	into	IN
26209	2041	27	a	a	DT
26209	2041	28	buttered	butter	VBN
26209	2041	29	pan	pan	NN
26209	2041	30	and	and	CC
26209	2041	31	cut	cut	VBN
26209	2041	32	in	in	IN
26209	2041	33	squares	square	NNS
26209	2041	34	.	.	.
26209	2042	1	Preserves	preserve	NNS
26209	2042	2	.	.	.
26209	2043	1	PRESERVE	PRESERVE	NNP
26209	2043	2	OF	of	IN
26209	2043	3	MIXED	MIXED	NNP
26209	2043	4	FRUITS	FRUITS	NNP
26209	2043	5	.	.	.
26209	2044	1	Five	five	CD
26209	2044	2	pounds	pound	NNS
26209	2044	3	of	of	IN
26209	2044	4	ripe	ripe	JJ
26209	2044	5	currants	currant	NNS
26209	2044	6	or	or	CC
26209	2044	7	cherries	cherry	NNS
26209	2044	8	,	,	,
26209	2044	9	five	five	CD
26209	2044	10	pounds	pound	NNS
26209	2044	11	of	of	IN
26209	2044	12	granulated	granulate	VBN
26209	2044	13	sugar	sugar	NN
26209	2044	14	,	,	,
26209	2044	15	two	two	CD
26209	2044	16	pounds	pound	NNS
26209	2044	17	of	of	IN
26209	2044	18	seeded	seeded	JJ
26209	2044	19	raisins	raisin	NNS
26209	2044	20	,	,	,
26209	2044	21	the	the	DT
26209	2044	22	pulp	pulp	NN
26209	2044	23	of	of	IN
26209	2044	24	six	six	CD
26209	2044	25	oranges	orange	NNS
26209	2044	26	cut	cut	VBN
26209	2044	27	in	in	IN
26209	2044	28	small	small	JJ
26209	2044	29	pieces	piece	NNS
26209	2044	30	,	,	,
26209	2044	31	and	and	CC
26209	2044	32	the	the	DT
26209	2044	33	rind	rind	NN
26209	2044	34	of	of	IN
26209	2044	35	two	two	CD
26209	2044	36	oranges	orange	NNS
26209	2044	37	cut	cut	VBD
26209	2044	38	fine	fine	JJ
26209	2044	39	.	.	.
26209	2045	1	Boil	Boil	NNP
26209	2045	2	three	three	CD
26209	2045	3	-	-	HYPH
26209	2045	4	quarters	quarter	NNS
26209	2045	5	of	of	IN
26209	2045	6	an	an	DT
26209	2045	7	hour	hour	NN
26209	2045	8	.	.	.
26209	2046	1	Grapes	grape	NNS
26209	2046	2	can	can	MD
26209	2046	3	be	be	VB
26209	2046	4	used	use	VBN
26209	2046	5	instead	instead	RB
26209	2046	6	of	of	IN
26209	2046	7	currants	currant	NNS
26209	2046	8	or	or	CC
26209	2046	9	cherries	cherry	NNS
26209	2046	10	.	.	.
26209	2047	1	RED	red	JJ
26209	2047	2	CURRANT	CURRANT	NNP
26209	2047	3	JAM	JAM	NNP
26209	2047	4	.	.	.
26209	2048	1	Pick	pick	VB
26209	2048	2	the	the	DT
26209	2048	3	currants	currant	NNS
26209	2048	4	from	from	IN
26209	2048	5	the	the	DT
26209	2048	6	stems	stem	NNS
26209	2048	7	,	,	,
26209	2048	8	weigh	weigh	VB
26209	2048	9	them	-PRON-	PRP
26209	2048	10	,	,	,
26209	2048	11	and	and	CC
26209	2048	12	allow	allow	VB
26209	2048	13	three	three	CD
26209	2048	14	-	-	HYPH
26209	2048	15	quarters	quarter	NNS
26209	2048	16	of	of	IN
26209	2048	17	a	a	DT
26209	2048	18	pound	pound	NN
26209	2048	19	of	of	IN
26209	2048	20	white	white	JJ
26209	2048	21	sugar	sugar	NN
26209	2048	22	to	to	IN
26209	2048	23	a	a	DT
26209	2048	24	pound	pound	NN
26209	2048	25	of	of	IN
26209	2048	26	the	the	DT
26209	2048	27	fruit	fruit	NN
26209	2048	28	.	.	.
26209	2049	1	Put	put	VB
26209	2049	2	the	the	DT
26209	2049	3	currants	currant	NNS
26209	2049	4	in	in	IN
26209	2049	5	a	a	DT
26209	2049	6	preserving	preserving	JJ
26209	2049	7	kettle	kettle	NN
26209	2049	8	,	,	,
26209	2049	9	mash	mash	VB
26209	2049	10	them	-PRON-	PRP
26209	2049	11	a	a	DT
26209	2049	12	little	little	JJ
26209	2049	13	to	to	TO
26209	2049	14	prevent	prevent	VB
26209	2049	15	them	-PRON-	PRP
26209	2049	16	from	from	IN
26209	2049	17	sticking	stick	VBG
26209	2049	18	to	to	IN
26209	2049	19	the	the	DT
26209	2049	20	kettle	kettle	NN
26209	2049	21	,	,	,
26209	2049	22	and	and	CC
26209	2049	23	boil	boil	VB
26209	2049	24	for	for	IN
26209	2049	25	fifteen	fifteen	CD
26209	2049	26	minutes	minute	NNS
26209	2049	27	,	,	,
26209	2049	28	then	then	RB
26209	2049	29	add	add	VB
26209	2049	30	the	the	DT
26209	2049	31	sugar	sugar	NN
26209	2049	32	and	and	CC
26209	2049	33	boil	boil	VB
26209	2049	34	rapidly	rapidly	RB
26209	2049	35	for	for	IN
26209	2049	36	ten	ten	CD
26209	2049	37	minutes	minute	NNS
26209	2049	38	.	.	.
26209	2050	1	Bottle	bottle	VB
26209	2050	2	and	and	CC
26209	2050	3	seal	seal	VB
26209	2050	4	tight	tight	RB
26209	2050	5	.	.	.
26209	2051	1	RED	red	JJ
26209	2051	2	CURRANT	currant	NN
26209	2051	3	JELLY	JELLY	NNP
26209	2051	4	.	.	.
26209	2052	1	Berries	berry	NNS
26209	2052	2	for	for	IN
26209	2052	3	jelly	jelly	NNP
26209	2052	4	must	must	MD
26209	2052	5	be	be	VB
26209	2052	6	picked	pick	VBN
26209	2052	7	when	when	WRB
26209	2052	8	the	the	DT
26209	2052	9	weather	weather	NN
26209	2052	10	is	be	VBZ
26209	2052	11	dry	dry	JJ
26209	2052	12	.	.	.
26209	2053	1	Pick	pick	VB
26209	2053	2	them	-PRON-	PRP
26209	2053	3	over	over	RP
26209	2053	4	,	,	,
26209	2053	5	taking	take	VBG
26209	2053	6	out	out	RP
26209	2053	7	all	all	DT
26209	2053	8	leaves	leave	NNS
26209	2053	9	,	,	,
26209	2053	10	etc	etc	FW
26209	2053	11	.	.	.
26209	2053	12	,	,	,
26209	2053	13	put	put	VBD
26209	2053	14	them	-PRON-	PRP
26209	2053	15	in	in	IN
26209	2053	16	the	the	DT
26209	2053	17	kettle	kettle	NN
26209	2053	18	and	and	CC
26209	2053	19	mash	mash	VB
26209	2053	20	them	-PRON-	PRP
26209	2053	21	a	a	DT
26209	2053	22	little	little	JJ
26209	2053	23	to	to	TO
26209	2053	24	get	get	VB
26209	2053	25	enough	enough	JJ
26209	2053	26	juice	juice	NN
26209	2053	27	to	to	TO
26209	2053	28	keep	keep	VB
26209	2053	29	them	-PRON-	PRP
26209	2053	30	from	from	IN
26209	2053	31	burning	burn	VBG
26209	2053	32	;	;	:
26209	2053	33	stir	stir	VB
26209	2053	34	constantly	constantly	RB
26209	2053	35	,	,	,
26209	2053	36	and	and	CC
26209	2053	37	as	as	RB
26209	2053	38	soon	soon	RB
26209	2053	39	as	as	IN
26209	2053	40	hot	hot	JJ
26209	2053	41	wring	wring	NN
26209	2053	42	them	-PRON-	PRP
26209	2053	43	dry	dry	RB
26209	2053	44	through	through	IN
26209	2053	45	a	a	DT
26209	2053	46	cheese	cheese	NN
26209	2053	47	cloth	cloth	NN
26209	2053	48	.	.	.
26209	2054	1	Measure	measure	VB
26209	2054	2	the	the	DT
26209	2054	3	liquid	liquid	NN
26209	2054	4	and	and	CC
26209	2054	5	to	to	IN
26209	2054	6	every	every	DT
26209	2054	7	pint	pint	NN
26209	2054	8	of	of	IN
26209	2054	9	juice	juice	NN
26209	2054	10	allow	allow	VBP
26209	2054	11	one	one	CD
26209	2054	12	pound	pound	NN
26209	2054	13	of	of	IN
26209	2054	14	sugar	sugar	NN
26209	2054	15	.	.	.
26209	2055	1	Put	put	VB
26209	2055	2	the	the	DT
26209	2055	3	juice	juice	NN
26209	2055	4	on	on	IN
26209	2055	5	the	the	DT
26209	2055	6	fire	fire	NN
26209	2055	7	and	and	CC
26209	2055	8	boil	boil	VB
26209	2055	9	fifteen	fifteen	CD
26209	2055	10	minutes	minute	NNS
26209	2055	11	,	,	,
26209	2055	12	then	then	RB
26209	2055	13	add	add	VB
26209	2055	14	the	the	DT
26209	2055	15	sugar	sugar	NN
26209	2055	16	and	and	CC
26209	2055	17	boil	boil	VB
26209	2055	18	fifteen	fifteen	CD
26209	2055	19	minutes	minute	NNS
26209	2055	20	more	more	RBR
26209	2055	21	,	,	,
26209	2055	22	skimming	skim	VBG
26209	2055	23	thoroughly	thoroughly	RB
26209	2055	24	.	.	.
26209	2056	1	Pour	pour	VB
26209	2056	2	into	into	IN
26209	2056	3	glasses	glass	NNS
26209	2056	4	while	while	IN
26209	2056	5	hot	hot	JJ
26209	2056	6	;	;	:
26209	2056	7	let	let	VB
26209	2056	8	them	-PRON-	PRP
26209	2056	9	stand	stand	VB
26209	2056	10	until	until	IN
26209	2056	11	the	the	DT
26209	2056	12	next	next	JJ
26209	2056	13	day	day	NN
26209	2056	14	and	and	CC
26209	2056	15	cover	cover	NN
26209	2056	16	.	.	.
26209	2057	1	Very	very	RB
26209	2057	2	often	often	RB
26209	2057	3	jelly	jelly	RB
26209	2057	4	is	be	VBZ
26209	2057	5	soft	soft	JJ
26209	2057	6	,	,	,
26209	2057	7	and	and	CC
26209	2057	8	always	always	RB
26209	2057	9	from	from	IN
26209	2057	10	one	one	CD
26209	2057	11	of	of	IN
26209	2057	12	two	two	CD
26209	2057	13	reasons	reason	NNS
26209	2057	14	:	:	:
26209	2057	15	either	either	CC
26209	2057	16	the	the	DT
26209	2057	17	berries	berry	NNS
26209	2057	18	have	have	VBP
26209	2057	19	been	be	VBN
26209	2057	20	picked	pick	VBN
26209	2057	21	immediately	immediately	RB
26209	2057	22	after	after	IN
26209	2057	23	a	a	DT
26209	2057	24	rain	rain	NN
26209	2057	25	or	or	CC
26209	2057	26	the	the	DT
26209	2057	27	sugar	sugar	NN
26209	2057	28	is	be	VBZ
26209	2057	29	adulterated	adulterate	VBN
26209	2057	30	.	.	.
26209	2058	1	RED	red	JJ
26209	2058	2	CURRANT	currant	NN
26209	2058	3	SYRUP	syrup	NN
26209	2058	4	.	.	.
26209	2059	1	The	the	DT
26209	2059	2	currants	currant	NNS
26209	2059	3	must	must	MD
26209	2059	4	be	be	VB
26209	2059	5	fresh	fresh	JJ
26209	2059	6	and	and	CC
26209	2059	7	perfectly	perfectly	RB
26209	2059	8	ripe	ripe	JJ
26209	2059	9	and	and	CC
26209	2059	10	picked	pick	VBD
26209	2059	11	in	in	IN
26209	2059	12	dry	dry	JJ
26209	2059	13	weather	weather	NN
26209	2059	14	.	.	.
26209	2060	1	Wash	wash	VB
26209	2060	2	and	and	CC
26209	2060	3	put	put	VBD
26209	2060	4	them	-PRON-	PRP
26209	2060	5	in	in	IN
26209	2060	6	either	either	CC
26209	2060	7	a	a	DT
26209	2060	8	porcelain	porcelain	NN
26209	2060	9	-	-	HYPH
26209	2060	10	lined	line	VBN
26209	2060	11	or	or	CC
26209	2060	12	a	a	DT
26209	2060	13	granite	granite	NN
26209	2060	14	-	-	HYPH
26209	2060	15	ware	ware	NN
26209	2060	16	kettle	kettle	NN
26209	2060	17	,	,	,
26209	2060	18	stir	stir	VB
26209	2060	19	until	until	IN
26209	2060	20	they	-PRON-	PRP
26209	2060	21	are	be	VBP
26209	2060	22	tender	tender	JJ
26209	2060	23	,	,	,
26209	2060	24	as	as	IN
26209	2060	25	for	for	IN
26209	2060	26	currant	currant	JJ
26209	2060	27	jelly	jelly	NN
26209	2060	28	,	,	,
26209	2060	29	then	then	RB
26209	2060	30	remove	remove	VB
26209	2060	31	from	from	IN
26209	2060	32	the	the	DT
26209	2060	33	fire	fire	NN
26209	2060	34	and	and	CC
26209	2060	35	wring	wring	VB
26209	2060	36	them	-PRON-	PRP
26209	2060	37	as	as	RB
26209	2060	38	dry	dry	JJ
26209	2060	39	as	as	IN
26209	2060	40	possible	possible	JJ
26209	2060	41	in	in	IN
26209	2060	42	a	a	DT
26209	2060	43	cheese	cheese	NN
26209	2060	44	cloth	cloth	NN
26209	2060	45	.	.	.
26209	2061	1	Measure	measure	VB
26209	2061	2	the	the	DT
26209	2061	3	juice	juice	NN
26209	2061	4	and	and	CC
26209	2061	5	return	return	VB
26209	2061	6	it	-PRON-	PRP
26209	2061	7	to	to	IN
26209	2061	8	the	the	DT
26209	2061	9	fire	fire	NN
26209	2061	10	,	,	,
26209	2061	11	let	let	VB
26209	2061	12	it	-PRON-	PRP
26209	2061	13	cook	cook	VB
26209	2061	14	fifteen	fifteen	CD
26209	2061	15	minutes	minute	NNS
26209	2061	16	,	,	,
26209	2061	17	then	then	RB
26209	2061	18	add	add	VB
26209	2061	19	a	a	DT
26209	2061	20	pound	pound	NN
26209	2061	21	of	of	IN
26209	2061	22	granulated	granulate	VBN
26209	2061	23	sugar	sugar	NN
26209	2061	24	to	to	IN
26209	2061	25	each	each	DT
26209	2061	26	quart	quart	NN
26209	2061	27	of	of	IN
26209	2061	28	juice	juice	NN
26209	2061	29	,	,	,
26209	2061	30	boil	boil	VB
26209	2061	31	gently	gently	RB
26209	2061	32	fifteen	fifteen	CD
26209	2061	33	minutes	minute	NNS
26209	2061	34	,	,	,
26209	2061	35	skimming	skim	VBG
26209	2061	36	as	as	RB
26209	2061	37	long	long	RB
26209	2061	38	as	as	IN
26209	2061	39	the	the	DT
26209	2061	40	scum	scum	NN
26209	2061	41	rises	rise	VBZ
26209	2061	42	.	.	.
26209	2062	1	Bottle	bottle	NN
26209	2062	2	and	and	CC
26209	2062	3	cork	cork	NN
26209	2062	4	well	well	RB
26209	2062	5	and	and	CC
26209	2062	6	keep	keep	VB
26209	2062	7	in	in	RP
26209	2062	8	a	a	DT
26209	2062	9	dark	dark	JJ
26209	2062	10	place	place	NN
26209	2062	11	.	.	.
26209	2063	1	Raspberry	raspberry	VB
26209	2063	2	and	and	CC
26209	2063	3	strawberry	strawberry	NN
26209	2063	4	syrup	syrup	NN
26209	2063	5	are	be	VBP
26209	2063	6	made	make	VBN
26209	2063	7	in	in	IN
26209	2063	8	the	the	DT
26209	2063	9	same	same	JJ
26209	2063	10	way	way	NN
26209	2063	11	,	,	,
26209	2063	12	only	only	RB
26209	2063	13	mashing	mash	VBG
26209	2063	14	and	and	CC
26209	2063	15	straining	strain	VBG
26209	2063	16	the	the	DT
26209	2063	17	fruit	fruit	NN
26209	2063	18	and	and	CC
26209	2063	19	measuring	measure	VBG
26209	2063	20	the	the	DT
26209	2063	21	juice	juice	NN
26209	2063	22	before	before	IN
26209	2063	23	cooking	cooking	NN
26209	2063	24	.	.	.
26209	2064	1	BLACK	black	JJ
26209	2064	2	CURRANT	currant	NN
26209	2064	3	SYRUP	syrup	NN
26209	2064	4	.	.	.
26209	2065	1	Pick	pick	VB
26209	2065	2	from	from	IN
26209	2065	3	the	the	DT
26209	2065	4	stems	stem	NNS
26209	2065	5	and	and	CC
26209	2065	6	mash	mash	VB
26209	2065	7	them	-PRON-	PRP
26209	2065	8	,	,	,
26209	2065	9	a	a	DT
26209	2065	10	few	few	JJ
26209	2065	11	at	at	IN
26209	2065	12	a	a	DT
26209	2065	13	time	time	NN
26209	2065	14	,	,	,
26209	2065	15	in	in	IN
26209	2065	16	a	a	DT
26209	2065	17	bowl	bowl	NN
26209	2065	18	or	or	CC
26209	2065	19	granite	granite	NN
26209	2065	20	saucepan	saucepan	NN
26209	2065	21	with	with	IN
26209	2065	22	a	a	DT
26209	2065	23	potato	potato	NN
26209	2065	24	masher	masher	NN
26209	2065	25	,	,	,
26209	2065	26	then	then	RB
26209	2065	27	put	put	VB
26209	2065	28	them	-PRON-	PRP
26209	2065	29	in	in	IN
26209	2065	30	a	a	DT
26209	2065	31	stone	stone	NN
26209	2065	32	jar	jar	NN
26209	2065	33	and	and	CC
26209	2065	34	let	let	VB
26209	2065	35	them	-PRON-	PRP
26209	2065	36	stand	stand	VB
26209	2065	37	for	for	IN
26209	2065	38	two	two	CD
26209	2065	39	days	day	NNS
26209	2065	40	,	,	,
26209	2065	41	stirring	stir	VBG
26209	2065	42	well	well	RB
26209	2065	43	each	each	DT
26209	2065	44	day	day	NN
26209	2065	45	.	.	.
26209	2066	1	Wring	wring	VB
26209	2066	2	them	-PRON-	PRP
26209	2066	3	through	through	IN
26209	2066	4	a	a	DT
26209	2066	5	cheese	cheese	NN
26209	2066	6	cloth	cloth	NN
26209	2066	7	,	,	,
26209	2066	8	and	and	CC
26209	2066	9	if	if	IN
26209	2066	10	wanted	want	VBD
26209	2066	11	sweet	sweet	JJ
26209	2066	12	cook	cook	NN
26209	2066	13	with	with	IN
26209	2066	14	sugar	sugar	NN
26209	2066	15	as	as	IN
26209	2066	16	red	red	JJ
26209	2066	17	currant	currant	NN
26209	2066	18	syrup	syrup	NN
26209	2066	19	.	.	.
26209	2067	1	The	the	DT
26209	2067	2	juice	juice	NN
26209	2067	3	can	can	MD
26209	2067	4	be	be	VB
26209	2067	5	bottled	bottle	VBN
26209	2067	6	without	without	IN
26209	2067	7	sugar	sugar	NN
26209	2067	8	or	or	CC
26209	2067	9	cooking	cooking	NN
26209	2067	10	,	,	,
26209	2067	11	and	and	CC
26209	2067	12	will	will	MD
26209	2067	13	keep	keep	VB
26209	2067	14	for	for	IN
26209	2067	15	years	year	NNS
26209	2067	16	.	.	.
26209	2068	1	It	-PRON-	PRP
26209	2068	2	is	be	VBZ
26209	2068	3	used	use	VBN
26209	2068	4	for	for	IN
26209	2068	5	sauces	sauce	NNS
26209	2068	6	or	or	CC
26209	2068	7	fruit	fruit	NN
26209	2068	8	soups	soup	NNS
26209	2068	9	,	,	,
26209	2068	10	etc	etc	FW
26209	2068	11	.	.	.
26209	2069	1	CRANBERRY	CRANBERRY	NNP
26209	2069	2	JAM	JAM	NNP
26209	2069	3	.	.	.
26209	2070	1	Put	put	VB
26209	2070	2	five	five	CD
26209	2070	3	quarts	quart	NNS
26209	2070	4	of	of	IN
26209	2070	5	cranberries	cranberry	NNS
26209	2070	6	in	in	IN
26209	2070	7	a	a	DT
26209	2070	8	preserving	preserving	JJ
26209	2070	9	kettle	kettle	NN
26209	2070	10	with	with	IN
26209	2070	11	two	two	CD
26209	2070	12	quarts	quart	NNS
26209	2070	13	of	of	IN
26209	2070	14	water	water	NN
26209	2070	15	and	and	CC
26209	2070	16	boil	boil	VB
26209	2070	17	gently	gently	RB
26209	2070	18	until	until	IN
26209	2070	19	the	the	DT
26209	2070	20	fruit	fruit	NN
26209	2070	21	is	be	VBZ
26209	2070	22	tender	tender	JJ
26209	2070	23	,	,	,
26209	2070	24	then	then	RB
26209	2070	25	add	add	VB
26209	2070	26	three	three	CD
26209	2070	27	pounds	pound	NNS
26209	2070	28	and	and	CC
26209	2070	29	three	three	CD
26209	2070	30	-	-	HYPH
26209	2070	31	quarters	quarter	NNS
26209	2070	32	of	of	IN
26209	2070	33	granulated	granulate	VBN
26209	2070	34	sugar	sugar	NN
26209	2070	35	,	,	,
26209	2070	36	boil	boil	VB
26209	2070	37	until	until	IN
26209	2070	38	the	the	DT
26209	2070	39	fruit	fruit	NN
26209	2070	40	is	be	VBZ
26209	2070	41	clear	clear	JJ
26209	2070	42	,	,	,
26209	2070	43	skimming	skim	VBG
26209	2070	44	carefully	carefully	RB
26209	2070	45	.	.	.
26209	2071	1	Put	put	VB
26209	2071	2	in	in	RP
26209	2071	3	glasses	glass	NNS
26209	2071	4	and	and	CC
26209	2071	5	when	when	WRB
26209	2071	6	cold	cold	JJ
26209	2071	7	seal	seal	NN
26209	2071	8	.	.	.
26209	2072	1	It	-PRON-	PRP
26209	2072	2	keeps	keep	VBZ
26209	2072	3	well	well	RB
26209	2072	4	.	.	.
26209	2073	1	GOOSEBERRY	gooseberry	NN
26209	2073	2	JELLY	JELLY	NNP
26209	2073	3	.	.	.
26209	2074	1	Use	use	VB
26209	2074	2	the	the	DT
26209	2074	3	large	large	JJ
26209	2074	4	English	english	JJ
26209	2074	5	gooseberries	gooseberry	NNS
26209	2074	6	and	and	CC
26209	2074	7	follow	follow	VB
26209	2074	8	directions	direction	NNS
26209	2074	9	for	for	IN
26209	2074	10	currant	currant	JJ
26209	2074	11	jelly	jelly	NN
26209	2074	12	.	.	.
26209	2075	1	GOOSEBERRY	GOOSEBERRY	NNP
26209	2075	2	JAM	JAM	NNP
26209	2075	3	.	.	.
26209	2076	1	Three	three	CD
26209	2076	2	-	-	HYPH
26209	2076	3	quarters	quarter	NNS
26209	2076	4	of	of	IN
26209	2076	5	a	a	DT
26209	2076	6	pound	pound	NN
26209	2076	7	of	of	IN
26209	2076	8	sugar	sugar	NN
26209	2076	9	to	to	IN
26209	2076	10	every	every	DT
26209	2076	11	pound	pound	NN
26209	2076	12	of	of	IN
26209	2076	13	fruit	fruit	NN
26209	2076	14	.	.	.
26209	2077	1	Put	put	VB
26209	2077	2	the	the	DT
26209	2077	3	fruit	fruit	NN
26209	2077	4	on	on	RP
26209	2077	5	by	by	IN
26209	2077	6	itself	-PRON-	PRP
26209	2077	7	in	in	IN
26209	2077	8	a	a	DT
26209	2077	9	porcelain	porcelain	NN
26209	2077	10	-	-	HYPH
26209	2077	11	lined	line	VBN
26209	2077	12	or	or	CC
26209	2077	13	granite	granite	NN
26209	2077	14	-	-	HYPH
26209	2077	15	ware	ware	NN
26209	2077	16	saucepan	saucepan	NN
26209	2077	17	,	,	,
26209	2077	18	mash	mash	NN
26209	2077	19	and	and	CC
26209	2077	20	stir	stir	VB
26209	2077	21	well	well	RB
26209	2077	22	to	to	TO
26209	2077	23	keep	keep	VB
26209	2077	24	from	from	IN
26209	2077	25	burning	burning	NN
26209	2077	26	,	,	,
26209	2077	27	and	and	CC
26209	2077	28	boil	boil	VB
26209	2077	29	one	one	CD
26209	2077	30	hour	hour	NN
26209	2077	31	.	.	.
26209	2078	1	Then	then	RB
26209	2078	2	add	add	VB
26209	2078	3	the	the	DT
26209	2078	4	sugar	sugar	NN
26209	2078	5	and	and	CC
26209	2078	6	boil	boil	VB
26209	2078	7	one	one	CD
26209	2078	8	hour	hour	NN
26209	2078	9	more	more	RBR
26209	2078	10	.	.	.
26209	2079	1	GRAPE	GRAPE	NNP
26209	2079	2	JAM	JAM	NNP
26209	2079	3	.	.	.
26209	2080	1	Press	press	NN
26209	2080	2	with	with	IN
26209	2080	3	the	the	DT
26209	2080	4	fingers	finger	NNS
26209	2080	5	the	the	DT
26209	2080	6	pulp	pulp	NN
26209	2080	7	from	from	IN
26209	2080	8	grapes	grape	NNS
26209	2080	9	--	--	:
26209	2080	10	Muscat	Muscat	NNP
26209	2080	11	or	or	CC
26209	2080	12	Concord	Concord	NNP
26209	2080	13	grapes	grape	NNS
26209	2080	14	make	make	VBP
26209	2080	15	the	the	DT
26209	2080	16	best	good	JJS
26209	2080	17	jam	jam	NN
26209	2080	18	--	--	:
26209	2080	19	seed	seed	NN
26209	2080	20	and	and	CC
26209	2080	21	measure	measure	VB
26209	2080	22	them	-PRON-	PRP
26209	2080	23	,	,	,
26209	2080	24	allowing	allow	VBG
26209	2080	25	a	a	DT
26209	2080	26	cup	cup	NN
26209	2080	27	of	of	IN
26209	2080	28	sugar	sugar	NN
26209	2080	29	to	to	IN
26209	2080	30	each	each	DT
26209	2080	31	cup	cup	NN
26209	2080	32	of	of	IN
26209	2080	33	fruit	fruit	NN
26209	2080	34	.	.	.
26209	2081	1	Put	put	VB
26209	2081	2	the	the	DT
26209	2081	3	skins	skin	NNS
26209	2081	4	on	on	IN
26209	2081	5	and	and	CC
26209	2081	6	cook	cook	VBP
26209	2081	7	until	until	IN
26209	2081	8	tender	tender	NN
26209	2081	9	,	,	,
26209	2081	10	when	when	WRB
26209	2081	11	almost	almost	RB
26209	2081	12	done	do	VBN
26209	2081	13	add	add	VB
26209	2081	14	the	the	DT
26209	2081	15	pulp	pulp	NN
26209	2081	16	,	,	,
26209	2081	17	and	and	CC
26209	2081	18	when	when	WRB
26209	2081	19	all	all	DT
26209	2081	20	is	be	VBZ
26209	2081	21	tender	tender	JJ
26209	2081	22	add	add	VB
26209	2081	23	the	the	DT
26209	2081	24	sugar	sugar	NN
26209	2081	25	and	and	CC
26209	2081	26	boil	boil	VB
26209	2081	27	until	until	IN
26209	2081	28	thick	thick	JJ
26209	2081	29	.	.	.
26209	2082	1	PINEAPPLE	PINEAPPLE	NNP
26209	2082	2	JAM	JAM	NNP
26209	2082	3	.	.	.
26209	2083	1	Pare	pare	VB
26209	2083	2	the	the	DT
26209	2083	3	fruit	fruit	NN
26209	2083	4	and	and	CC
26209	2083	5	carefully	carefully	RB
26209	2083	6	take	take	VB
26209	2083	7	out	out	RP
26209	2083	8	the	the	DT
26209	2083	9	eyes	eye	NNS
26209	2083	10	,	,	,
26209	2083	11	then	then	RB
26209	2083	12	grate	grate	VB
26209	2083	13	it	-PRON-	PRP
26209	2083	14	on	on	IN
26209	2083	15	a	a	DT
26209	2083	16	coarse	coarse	JJ
26209	2083	17	grater	grater	NN
26209	2083	18	,	,	,
26209	2083	19	rejecting	reject	VBG
26209	2083	20	the	the	DT
26209	2083	21	cores	core	NNS
26209	2083	22	,	,	,
26209	2083	23	weigh	weigh	VB
26209	2083	24	it	-PRON-	PRP
26209	2083	25	,	,	,
26209	2083	26	and	and	CC
26209	2083	27	to	to	IN
26209	2083	28	each	each	DT
26209	2083	29	pound	pound	NN
26209	2083	30	of	of	IN
26209	2083	31	fruit	fruit	NN
26209	2083	32	take	take	VBP
26209	2083	33	a	a	DT
26209	2083	34	pound	pound	NN
26209	2083	35	of	of	IN
26209	2083	36	sugar	sugar	NN
26209	2083	37	.	.	.
26209	2084	1	Sprinkle	sprinkle	VB
26209	2084	2	it	-PRON-	PRP
26209	2084	3	over	over	IN
26209	2084	4	the	the	DT
26209	2084	5	grated	grate	VBN
26209	2084	6	pines	pine	NNS
26209	2084	7	,	,	,
26209	2084	8	let	let	VB
26209	2084	9	it	-PRON-	PRP
26209	2084	10	stand	stand	VB
26209	2084	11	over	over	IN
26209	2084	12	night	night	NN
26209	2084	13	.	.	.
26209	2085	1	In	in	IN
26209	2085	2	the	the	DT
26209	2085	3	morning	morning	NN
26209	2085	4	,	,	,
26209	2085	5	boil	boil	VB
26209	2085	6	for	for	IN
26209	2085	7	ten	ten	CD
26209	2085	8	or	or	CC
26209	2085	9	fifteen	fifteen	CD
26209	2085	10	minutes	minute	NNS
26209	2085	11	over	over	IN
26209	2085	12	a	a	DT
26209	2085	13	quick	quick	JJ
26209	2085	14	fire	fire	NN
26209	2085	15	.	.	.
26209	2086	1	Put	put	VB
26209	2086	2	in	in	RP
26209	2086	3	tumblers	tumbler	NNS
26209	2086	4	and	and	CC
26209	2086	5	when	when	WRB
26209	2086	6	cold	cold	JJ
26209	2086	7	cover	cover	NN
26209	2086	8	.	.	.
26209	2087	1	RASPBERRY	raspberry	VB
26209	2087	2	OR	or	CC
26209	2087	3	STRAWBERRY	strawberry	JJ
26209	2087	4	JAM	JAM	NNP
26209	2087	5	.	.	.
26209	2088	1	Allow	allow	VB
26209	2088	2	three	three	CD
26209	2088	3	-	-	HYPH
26209	2088	4	quarters	quarter	NNS
26209	2088	5	of	of	IN
26209	2088	6	a	a	DT
26209	2088	7	pound	pound	NN
26209	2088	8	of	of	IN
26209	2088	9	sugar	sugar	NN
26209	2088	10	to	to	IN
26209	2088	11	a	a	DT
26209	2088	12	pound	pound	NN
26209	2088	13	of	of	IN
26209	2088	14	fruit	fruit	NN
26209	2088	15	.	.	.
26209	2089	1	Put	put	VB
26209	2089	2	the	the	DT
26209	2089	3	fruit	fruit	NN
26209	2089	4	in	in	IN
26209	2089	5	a	a	DT
26209	2089	6	preserving	preserving	JJ
26209	2089	7	kettle	kettle	NN
26209	2089	8	over	over	IN
26209	2089	9	the	the	DT
26209	2089	10	fire	fire	NN
26209	2089	11	and	and	CC
26209	2089	12	boil	boil	VB
26209	2089	13	fifteen	fifteen	CD
26209	2089	14	minutes	minute	NNS
26209	2089	15	,	,	,
26209	2089	16	mashing	mash	VBG
26209	2089	17	a	a	DT
26209	2089	18	little	little	JJ
26209	2089	19	to	to	TO
26209	2089	20	prevent	prevent	VB
26209	2089	21	sticking	sticking	NN
26209	2089	22	to	to	IN
26209	2089	23	the	the	DT
26209	2089	24	kettle	kettle	NN
26209	2089	25	.	.	.
26209	2090	1	Then	then	RB
26209	2090	2	add	add	VB
26209	2090	3	the	the	DT
26209	2090	4	sugar	sugar	NN
26209	2090	5	and	and	CC
26209	2090	6	boil	boil	VB
26209	2090	7	ten	ten	CD
26209	2090	8	minutes	minute	NNS
26209	2090	9	,	,	,
26209	2090	10	skimming	skim	VBG
26209	2090	11	carefully	carefully	RB
26209	2090	12	;	;	:
26209	2090	13	turn	turn	VB
26209	2090	14	into	into	IN
26209	2090	15	glasses	glass	NNS
26209	2090	16	and	and	CC
26209	2090	17	seal	seal	NN
26209	2090	18	when	when	WRB
26209	2090	19	cold	cold	JJ
26209	2090	20	.	.	.
26209	2091	1	ORANGE	ORANGE	NNP
26209	2091	2	MARMALADE	MARMALADE	NNP
26209	2091	3	.	.	.
26209	2092	1	Select	select	VB
26209	2092	2	smooth	smooth	JJ
26209	2092	3	,	,	,
26209	2092	4	thin	thin	JJ
26209	2092	5	-	-	HYPH
26209	2092	6	skinned	skinned	JJ
26209	2092	7	,	,	,
26209	2092	8	juicy	juicy	JJ
26209	2092	9	oranges	orange	NNS
26209	2092	10	.	.	.
26209	2093	1	Take	take	VB
26209	2093	2	twenty	twenty	CD
26209	2093	3	-	-	HYPH
26209	2093	4	one	one	CD
26209	2093	5	,	,	,
26209	2093	6	and	and	CC
26209	2093	7	five	five	CD
26209	2093	8	lemons	lemon	NNS
26209	2093	9	.	.	.
26209	2094	1	Cut	cut	VB
26209	2094	2	the	the	DT
26209	2094	3	rind	rind	NN
26209	2094	4	very	very	RB
26209	2094	5	thin	thin	RB
26209	2094	6	from	from	IN
26209	2094	7	a	a	DT
26209	2094	8	third	third	NN
26209	2094	9	of	of	IN
26209	2094	10	the	the	DT
26209	2094	11	fruit	fruit	NN
26209	2094	12	,	,	,
26209	2094	13	and	and	CC
26209	2094	14	boil	boil	VB
26209	2094	15	it	-PRON-	PRP
26209	2094	16	in	in	IN
26209	2094	17	two	two	CD
26209	2094	18	quarts	quart	NNS
26209	2094	19	of	of	IN
26209	2094	20	water	water	NN
26209	2094	21	until	until	IN
26209	2094	22	it	-PRON-	PRP
26209	2094	23	can	can	MD
26209	2094	24	be	be	VB
26209	2094	25	pierced	pierce	VBN
26209	2094	26	easily	easily	RB
26209	2094	27	with	with	IN
26209	2094	28	a	a	DT
26209	2094	29	broom	broom	NN
26209	2094	30	straw	straw	NN
26209	2094	31	.	.	.
26209	2095	1	Drain	drain	NN
26209	2095	2	from	from	IN
26209	2095	3	the	the	DT
26209	2095	4	water	water	NN
26209	2095	5	and	and	CC
26209	2095	6	cut	cut	VBN
26209	2095	7	in	in	IN
26209	2095	8	fine	fine	JJ
26209	2095	9	strips	strip	NNS
26209	2095	10	with	with	IN
26209	2095	11	scissors	scissor	NNS
26209	2095	12	,	,	,
26209	2095	13	add	add	VB
26209	2095	14	this	this	DT
26209	2095	15	to	to	IN
26209	2095	16	the	the	DT
26209	2095	17	pulp	pulp	NN
26209	2095	18	of	of	IN
26209	2095	19	the	the	DT
26209	2095	20	oranges	orange	NNS
26209	2095	21	and	and	CC
26209	2095	22	lemons	lemon	NNS
26209	2095	23	after	after	IN
26209	2095	24	removing	remove	VBG
26209	2095	25	all	all	PDT
26209	2095	26	the	the	DT
26209	2095	27	white	white	JJ
26209	2095	28	bitter	bitter	JJ
26209	2095	29	skin	skin	NN
26209	2095	30	and	and	CC
26209	2095	31	pips	pip	NNS
26209	2095	32	from	from	IN
26209	2095	33	the	the	DT
26209	2095	34	fruit	fruit	NN
26209	2095	35	.	.	.
26209	2096	1	Weigh	weigh	VB
26209	2096	2	and	and	CC
26209	2096	3	allow	allow	VB
26209	2096	4	a	a	DT
26209	2096	5	pound	pound	NN
26209	2096	6	of	of	IN
26209	2096	7	sugar	sugar	NN
26209	2096	8	to	to	IN
26209	2096	9	a	a	DT
26209	2096	10	pound	pound	NN
26209	2096	11	of	of	IN
26209	2096	12	fruit	fruit	NN
26209	2096	13	,	,	,
26209	2096	14	put	put	VBN
26209	2096	15	in	in	IN
26209	2096	16	a	a	DT
26209	2096	17	porcelain	porcelain	NN
26209	2096	18	-	-	HYPH
26209	2096	19	lined	line	VBN
26209	2096	20	or	or	CC
26209	2096	21	granite	granite	NN
26209	2096	22	-	-	HYPH
26209	2096	23	ware	ware	NN
26209	2096	24	kettle	kettle	NN
26209	2096	25	and	and	CC
26209	2096	26	cook	cook	NN
26209	2096	27	until	until	IN
26209	2096	28	clear	clear	JJ
26209	2096	29	.	.	.
26209	2097	1	Put	put	VB
26209	2097	2	in	in	RP
26209	2097	3	glasses	glass	NNS
26209	2097	4	and	and	CC
26209	2097	5	when	when	WRB
26209	2097	6	cold	cold	JJ
26209	2097	7	cover	cover	NN
26209	2097	8	with	with	IN
26209	2097	9	brandied	brandie	VBN
26209	2097	10	paper	paper	NN
26209	2097	11	and	and	CC
26209	2097	12	seal	seal	NN
26209	2097	13	.	.	.
26209	2098	1	PUMPKIN	PUMPKIN	NNP
26209	2098	2	CHIPS	CHIPS	NNP
26209	2098	3	.	.	.
26209	2099	1	Slice	slice	VB
26209	2099	2	very	very	RB
26209	2099	3	thin	thin	JJ
26209	2099	4	and	and	CC
26209	2099	5	chip	chip	NN
26209	2099	6	about	about	RB
26209	2099	7	four	four	CD
26209	2099	8	pounds	pound	NNS
26209	2099	9	of	of	IN
26209	2099	10	pumpkin	pumpkin	NN
26209	2099	11	,	,	,
26209	2099	12	put	put	VBN
26209	2099	13	in	in	RP
26209	2099	14	an	an	DT
26209	2099	15	earthenware	earthenware	NN
26209	2099	16	bowl	bowl	NN
26209	2099	17	,	,	,
26209	2099	18	and	and	CC
26209	2099	19	cover	cover	VB
26209	2099	20	it	-PRON-	PRP
26209	2099	21	over	over	IN
26209	2099	22	night	night	NN
26209	2099	23	with	with	IN
26209	2099	24	four	four	CD
26209	2099	25	and	and	CC
26209	2099	26	a	a	DT
26209	2099	27	half	half	NN
26209	2099	28	pounds	pound	NNS
26209	2099	29	of	of	IN
26209	2099	30	granulated	granulate	VBN
26209	2099	31	sugar	sugar	NN
26209	2099	32	and	and	CC
26209	2099	33	the	the	DT
26209	2099	34	juice	juice	NN
26209	2099	35	of	of	IN
26209	2099	36	one	one	CD
26209	2099	37	dozen	dozen	NN
26209	2099	38	lemons	lemon	NNS
26209	2099	39	.	.	.
26209	2100	1	Boil	Boil	NNP
26209	2100	2	the	the	DT
26209	2100	3	lemon	lemon	NN
26209	2100	4	peel	peel	NN
26209	2100	5	until	until	IN
26209	2100	6	tender	tender	NN
26209	2100	7	and	and	CC
26209	2100	8	cut	cut	VBN
26209	2100	9	in	in	IN
26209	2100	10	small	small	JJ
26209	2100	11	thin	thin	JJ
26209	2100	12	chips	chip	NNS
26209	2100	13	and	and	CC
26209	2100	14	add	add	VB
26209	2100	15	to	to	IN
26209	2100	16	the	the	DT
26209	2100	17	juice	juice	NN
26209	2100	18	,	,	,
26209	2100	19	etc	etc	FW
26209	2100	20	.	.	.
26209	2101	1	In	in	IN
26209	2101	2	the	the	DT
26209	2101	3	morning	morning	NN
26209	2101	4	,	,	,
26209	2101	5	boil	boil	VB
26209	2101	6	together	together	RB
26209	2101	7	until	until	IN
26209	2101	8	perfectly	perfectly	RB
26209	2101	9	clear	clear	JJ
26209	2101	10	and	and	CC
26209	2101	11	crisp	crisp	JJ
26209	2101	12	.	.	.
26209	2102	1	Pickles	pickle	NNS
26209	2102	2	,	,	,
26209	2102	3	Sauces	Sauces	NNPS
26209	2102	4	,	,	,
26209	2102	5	etc	etc	FW
26209	2102	6	.	.	.
26209	2103	1	RIPE	RIPE	NNP
26209	2103	2	CUCUMBER	cucumber	NN
26209	2103	3	PICKLE	pickle	NN
26209	2103	4	.	.	.
26209	2104	1	Pare	pare	NN
26209	2104	2	and	and	CC
26209	2104	3	seed	seed	VB
26209	2104	4	the	the	DT
26209	2104	5	cucumbers	cucumber	NNS
26209	2104	6	.	.	.
26209	2105	1	Slice	slice	VB
26209	2105	2	each	each	DT
26209	2105	3	cucumber	cucumber	NN
26209	2105	4	lengthwise	lengthwise	RB
26209	2105	5	in	in	IN
26209	2105	6	four	four	CD
26209	2105	7	pieces	piece	NNS
26209	2105	8	or	or	CC
26209	2105	9	cut	cut	VBD
26209	2105	10	it	-PRON-	PRP
26209	2105	11	in	in	IN
26209	2105	12	fancy	fancy	JJ
26209	2105	13	shapes	shape	NNS
26209	2105	14	,	,	,
26209	2105	15	cover	cover	VB
26209	2105	16	with	with	IN
26209	2105	17	cold	cold	JJ
26209	2105	18	vinegar	vinegar	NN
26209	2105	19	and	and	CC
26209	2105	20	let	let	VB
26209	2105	21	them	-PRON-	PRP
26209	2105	22	stand	stand	VB
26209	2105	23	for	for	IN
26209	2105	24	twenty	twenty	CD
26209	2105	25	-	-	HYPH
26209	2105	26	four	four	CD
26209	2105	27	hours	hour	NNS
26209	2105	28	.	.	.
26209	2106	1	Drain	drain	VB
26209	2106	2	and	and	CC
26209	2106	3	put	put	VB
26209	2106	4	them	-PRON-	PRP
26209	2106	5	in	in	IN
26209	2106	6	fresh	fresh	JJ
26209	2106	7	vinegar	vinegar	NN
26209	2106	8	with	with	IN
26209	2106	9	two	two	CD
26209	2106	10	pounds	pound	NNS
26209	2106	11	of	of	IN
26209	2106	12	sugar	sugar	NN
26209	2106	13	,	,	,
26209	2106	14	and	and	CC
26209	2106	15	one	one	CD
26209	2106	16	ounce	ounce	NN
26209	2106	17	of	of	IN
26209	2106	18	cassia	cassia	NNP
26209	2106	19	buds	bud	NNS
26209	2106	20	to	to	IN
26209	2106	21	one	one	CD
26209	2106	22	quart	quart	NN
26209	2106	23	of	of	IN
26209	2106	24	vinegar	vinegar	NN
26209	2106	25	.	.	.
26209	2107	1	Boil	Boil	NNP
26209	2107	2	for	for	IN
26209	2107	3	twenty	twenty	CD
26209	2107	4	minutes	minute	NNS
26209	2107	5	and	and	CC
26209	2107	6	put	put	VBD
26209	2107	7	in	in	RP
26209	2107	8	jars	jar	NNS
26209	2107	9	.	.	.
26209	2108	1	SWEET	SWEET	NNP
26209	2108	2	PICKLED	pickle	VBN
26209	2108	3	PEACHES	PEACHES	NNP
26209	2108	4	.	.	.
26209	2109	1	Select	select	VB
26209	2109	2	fine	fine	JJ
26209	2109	3	,	,	,
26209	2109	4	fresh	fresh	JJ
26209	2109	5	,	,	,
26209	2109	6	ripe	ripe	JJ
26209	2109	7	,	,	,
26209	2109	8	but	but	CC
26209	2109	9	not	not	RB
26209	2109	10	soft	soft	JJ
26209	2109	11	peaches	peach	NNS
26209	2109	12	,	,	,
26209	2109	13	peel	peel	VB
26209	2109	14	and	and	CC
26209	2109	15	weigh	weigh	VB
26209	2109	16	them	-PRON-	PRP
26209	2109	17	.	.	.
26209	2110	1	To	to	IN
26209	2110	2	every	every	DT
26209	2110	3	seven	seven	CD
26209	2110	4	pounds	pound	NNS
26209	2110	5	of	of	IN
26209	2110	6	fruit	fruit	NN
26209	2110	7	take	take	VBP
26209	2110	8	five	five	CD
26209	2110	9	pounds	pound	NNS
26209	2110	10	of	of	IN
26209	2110	11	granulated	granulate	VBN
26209	2110	12	sugar	sugar	NN
26209	2110	13	,	,	,
26209	2110	14	a	a	DT
26209	2110	15	pint	pint	NN
26209	2110	16	of	of	IN
26209	2110	17	vinegar	vinegar	NN
26209	2110	18	,	,	,
26209	2110	19	two	two	CD
26209	2110	20	tablespoonfuls	tablespoonful	NNS
26209	2110	21	of	of	IN
26209	2110	22	cinnamon	cinnamon	NN
26209	2110	23	and	and	CC
26209	2110	24	one	one	CD
26209	2110	25	tablespoonful	tablespoonful	NN
26209	2110	26	of	of	IN
26209	2110	27	cloves	clove	NNS
26209	2110	28	,	,	,
26209	2110	29	tie	tie	VB
26209	2110	30	the	the	DT
26209	2110	31	spices	spice	NNS
26209	2110	32	up	up	RP
26209	2110	33	in	in	IN
26209	2110	34	a	a	DT
26209	2110	35	muslin	muslin	NN
26209	2110	36	bag	bag	NN
26209	2110	37	,	,	,
26209	2110	38	add	add	VB
26209	2110	39	a	a	DT
26209	2110	40	few	few	JJ
26209	2110	41	pieces	piece	NNS
26209	2110	42	of	of	IN
26209	2110	43	stick	stick	NNP
26209	2110	44	cinnamon	cinnamon	NNP
26209	2110	45	and	and	CC
26209	2110	46	a	a	DT
26209	2110	47	few	few	JJ
26209	2110	48	allspice	allspice	NN
26209	2110	49	.	.	.
26209	2111	1	Put	put	VB
26209	2111	2	the	the	DT
26209	2111	3	fruit	fruit	NN
26209	2111	4	in	in	IN
26209	2111	5	a	a	DT
26209	2111	6	stone	stone	NN
26209	2111	7	jar	jar	NN
26209	2111	8	,	,	,
26209	2111	9	bring	bring	VB
26209	2111	10	the	the	DT
26209	2111	11	sugar	sugar	NN
26209	2111	12	,	,	,
26209	2111	13	vinegar	vinegar	NN
26209	2111	14	and	and	CC
26209	2111	15	spice	spice	VB
26209	2111	16	to	to	IN
26209	2111	17	a	a	DT
26209	2111	18	boil	boil	NN
26209	2111	19	,	,	,
26209	2111	20	pour	pour	VB
26209	2111	21	over	over	IN
26209	2111	22	the	the	DT
26209	2111	23	peaches	peach	NNS
26209	2111	24	,	,	,
26209	2111	25	cover	cover	VB
26209	2111	26	and	and	CC
26209	2111	27	let	let	VB
26209	2111	28	them	-PRON-	PRP
26209	2111	29	stand	stand	VB
26209	2111	30	until	until	IN
26209	2111	31	the	the	DT
26209	2111	32	next	next	JJ
26209	2111	33	day	day	NN
26209	2111	34	,	,	,
26209	2111	35	scald	scald	NNP
26209	2111	36	the	the	DT
26209	2111	37	syrup	syrup	NN
26209	2111	38	again	again	RB
26209	2111	39	and	and	CC
26209	2111	40	pour	pour	VB
26209	2111	41	over	over	IN
26209	2111	42	the	the	DT
26209	2111	43	fruit	fruit	NN
26209	2111	44	,	,	,
26209	2111	45	and	and	CC
26209	2111	46	so	so	RB
26209	2111	47	on	on	RB
26209	2111	48	,	,	,
26209	2111	49	until	until	IN
26209	2111	50	it	-PRON-	PRP
26209	2111	51	has	have	VBZ
26209	2111	52	been	be	VBN
26209	2111	53	done	do	VBN
26209	2111	54	in	in	IN
26209	2111	55	all	all	DT
26209	2111	56	seven	seven	CD
26209	2111	57	times	time	NNS
26209	2111	58	.	.	.
26209	2112	1	Take	take	VB
26209	2112	2	out	out	RP
26209	2112	3	the	the	DT
26209	2112	4	bag	bag	NN
26209	2112	5	of	of	IN
26209	2112	6	spice	spice	NN
26209	2112	7	and	and	CC
26209	2112	8	put	put	VBD
26209	2112	9	the	the	DT
26209	2112	10	fruit	fruit	NN
26209	2112	11	with	with	IN
26209	2112	12	the	the	DT
26209	2112	13	syrup	syrup	NN
26209	2112	14	into	into	IN
26209	2112	15	jars	jar	NNS
26209	2112	16	and	and	CC
26209	2112	17	seal	seal	NN
26209	2112	18	.	.	.
26209	2113	1	These	these	DT
26209	2113	2	are	be	VBP
26209	2113	3	much	much	RB
26209	2113	4	more	more	RBR
26209	2113	5	delicious	delicious	JJ
26209	2113	6	than	than	IN
26209	2113	7	peaches	peach	NNS
26209	2113	8	that	that	WDT
26209	2113	9	are	be	VBP
26209	2113	10	cooked	cook	VBN
26209	2113	11	.	.	.
26209	2114	1	SWEET	SWEET	NNP
26209	2114	2	PICKLED	pickle	VBD
26209	2114	3	PLUMS	plum	NNS
26209	2114	4	.	.	.
26209	2115	1	Follow	follow	VB
26209	2115	2	the	the	DT
26209	2115	3	recipe	recipe	NN
26209	2115	4	for	for	IN
26209	2115	5	sweet	sweet	JJ
26209	2115	6	pickled	pickled	JJ
26209	2115	7	peaches	peach	NNS
26209	2115	8	.	.	.
26209	2116	1	SPICED	spiced	NN
26209	2116	2	CURRANTS	currant	NNS
26209	2116	3	.	.	.
26209	2117	1	Take	take	VB
26209	2117	2	seven	seven	CD
26209	2117	3	pounds	pound	NNS
26209	2117	4	of	of	IN
26209	2117	5	fresh	fresh	JJ
26209	2117	6	and	and	CC
26209	2117	7	perfectly	perfectly	RB
26209	2117	8	ripe	ripe	JJ
26209	2117	9	currants	currant	NNS
26209	2117	10	,	,	,
26209	2117	11	pick	pick	VB
26209	2117	12	them	-PRON-	PRP
26209	2117	13	over	over	RP
26209	2117	14	,	,	,
26209	2117	15	wash	wash	VB
26209	2117	16	and	and	CC
26209	2117	17	stem	stem	VB
26209	2117	18	them	-PRON-	PRP
26209	2117	19	and	and	CC
26209	2117	20	put	put	VBD
26209	2117	21	in	in	RP
26209	2117	22	a	a	DT
26209	2117	23	granite	granite	NN
26209	2117	24	-	-	HYPH
26209	2117	25	ware	ware	NN
26209	2117	26	or	or	CC
26209	2117	27	porcelain	porcelain	NN
26209	2117	28	-	-	HYPH
26209	2117	29	lined	line	VBN
26209	2117	30	kettle	kettle	NN
26209	2117	31	,	,	,
26209	2117	32	with	with	IN
26209	2117	33	five	five	CD
26209	2117	34	pounds	pound	NNS
26209	2117	35	of	of	IN
26209	2117	36	granulated	granulate	VBN
26209	2117	37	sugar	sugar	NN
26209	2117	38	,	,	,
26209	2117	39	one	one	CD
26209	2117	40	even	even	RB
26209	2117	41	tablespoonful	tablespoonful	JJ
26209	2117	42	of	of	IN
26209	2117	43	cloves	clove	NNS
26209	2117	44	,	,	,
26209	2117	45	one	one	CD
26209	2117	46	tablespoonful	tablespoonful	NN
26209	2117	47	of	of	IN
26209	2117	48	cinnamon	cinnamon	NN
26209	2117	49	,	,	,
26209	2117	50	one	one	CD
26209	2117	51	dessertspoonful	dessertspoonful	NN
26209	2117	52	of	of	IN
26209	2117	53	allspice	allspice	NN
26209	2117	54	,	,	,
26209	2117	55	one	one	CD
26209	2117	56	pint	pint	NN
26209	2117	57	of	of	IN
26209	2117	58	best	good	JJS
26209	2117	59	cider	cider	NN
26209	2117	60	vinegar	vinegar	NN
26209	2117	61	.	.	.
26209	2118	1	Boil	boil	VB
26209	2118	2	an	an	DT
26209	2118	3	hour	hour	NN
26209	2118	4	and	and	CC
26209	2118	5	a	a	DT
26209	2118	6	half	half	NN
26209	2118	7	,	,	,
26209	2118	8	put	put	VBN
26209	2118	9	in	in	IN
26209	2118	10	jars	jar	NNS
26209	2118	11	and	and	CC
26209	2118	12	when	when	WRB
26209	2118	13	cold	cold	JJ
26209	2118	14	seal	seal	NN
26209	2118	15	.	.	.
26209	2119	1	CHILI	CHILI	NNP
26209	2119	2	SAUCE	SAUCE	NNP
26209	2119	3	.	.	.
26209	2120	1	Four	four	CD
26209	2120	2	dozen	dozen	NN
26209	2120	3	ripe	ripe	NN
26209	2120	4	tomatoes	tomato	NNS
26209	2120	5	,	,	,
26209	2120	6	eight	eight	CD
26209	2120	7	green	green	JJ
26209	2120	8	peppers	pepper	NNS
26209	2120	9	,	,	,
26209	2120	10	three	three	CD
26209	2120	11	cups	cup	NNS
26209	2120	12	of	of	IN
26209	2120	13	chopped	chop	VBN
26209	2120	14	onion	onion	NN
26209	2120	15	,	,	,
26209	2120	16	eight	eight	CD
26209	2120	17	cups	cup	NNS
26209	2120	18	of	of	IN
26209	2120	19	cider	cider	NN
26209	2120	20	or	or	CC
26209	2120	21	wine	wine	NN
26209	2120	22	vinegar	vinegar	NN
26209	2120	23	,	,	,
26209	2120	24	two	two	CD
26209	2120	25	cups	cup	NNS
26209	2120	26	of	of	IN
26209	2120	27	brown	brown	JJ
26209	2120	28	sugar	sugar	NN
26209	2120	29	,	,	,
26209	2120	30	two	two	CD
26209	2120	31	teaspoonfuls	teaspoonful	NNS
26209	2120	32	of	of	IN
26209	2120	33	ginger	ginger	NN
26209	2120	34	,	,	,
26209	2120	35	three	three	CD
26209	2120	36	teaspoonfuls	teaspoonful	NNS
26209	2120	37	of	of	IN
26209	2120	38	cinnamon	cinnamon	NN
26209	2120	39	,	,	,
26209	2120	40	two	two	CD
26209	2120	41	teaspoonfuls	teaspoonful	NNS
26209	2120	42	of	of	IN
26209	2120	43	allspice	allspice	NN
26209	2120	44	,	,	,
26209	2120	45	two	two	CD
26209	2120	46	teaspoonfuls	teaspoonful	NNS
26209	2120	47	of	of	IN
26209	2120	48	cloves	clove	NNS
26209	2120	49	,	,	,
26209	2120	50	eight	eight	CD
26209	2120	51	tablespoonfuls	tablespoonful	NNS
26209	2120	52	of	of	IN
26209	2120	53	salt	salt	NN
26209	2120	54	.	.	.
26209	2121	1	Skin	skin	NN
26209	2121	2	the	the	DT
26209	2121	3	tomatoes	tomato	NNS
26209	2121	4	and	and	CC
26209	2121	5	put	put	VBD
26209	2121	6	them	-PRON-	PRP
26209	2121	7	in	in	IN
26209	2121	8	the	the	DT
26209	2121	9	kettle	kettle	NN
26209	2121	10	over	over	IN
26209	2121	11	the	the	DT
26209	2121	12	fire	fire	NN
26209	2121	13	;	;	:
26209	2121	14	as	as	RB
26209	2121	15	soon	soon	RB
26209	2121	16	as	as	IN
26209	2121	17	the	the	DT
26209	2121	18	water	water	NN
26209	2121	19	runs	run	VBZ
26209	2121	20	from	from	IN
26209	2121	21	them	-PRON-	PRP
26209	2121	22	,	,	,
26209	2121	23	take	take	VB
26209	2121	24	out	out	RP
26209	2121	25	half	half	NN
26209	2121	26	of	of	IN
26209	2121	27	it	-PRON-	PRP
26209	2121	28	,	,	,
26209	2121	29	then	then	RB
26209	2121	30	put	put	VBD
26209	2121	31	in	in	RP
26209	2121	32	the	the	DT
26209	2121	33	onions	onion	NNS
26209	2121	34	and	and	CC
26209	2121	35	peppers	pepper	NNS
26209	2121	36	chopped	chop	VBN
26209	2121	37	,	,	,
26209	2121	38	boil	boil	VB
26209	2121	39	together	together	RB
26209	2121	40	four	four	CD
26209	2121	41	hours	hour	NNS
26209	2121	42	,	,	,
26209	2121	43	stir	stir	VB
26209	2121	44	constantly	constantly	RB
26209	2121	45	the	the	DT
26209	2121	46	last	last	JJ
26209	2121	47	hour	hour	NN
26209	2121	48	to	to	TO
26209	2121	49	prevent	prevent	VB
26209	2121	50	burning	burning	NN
26209	2121	51	,	,	,
26209	2121	52	then	then	RB
26209	2121	53	add	add	VB
26209	2121	54	the	the	DT
26209	2121	55	other	other	JJ
26209	2121	56	ingredients	ingredient	NNS
26209	2121	57	and	and	CC
26209	2121	58	simmer	simmer	NN
26209	2121	59	long	long	RB
26209	2121	60	enough	enough	RB
26209	2121	61	thoroughly	thoroughly	RB
26209	2121	62	to	to	TO
26209	2121	63	mix	mix	VB
26209	2121	64	them	-PRON-	PRP
26209	2121	65	.	.	.
26209	2122	1	Put	put	VB
26209	2122	2	the	the	DT
26209	2122	3	sauce	sauce	NN
26209	2122	4	in	in	IN
26209	2122	5	small	small	JJ
26209	2122	6	bottles	bottle	NNS
26209	2122	7	,	,	,
26209	2122	8	cork	cork	NN
26209	2122	9	tight	tight	JJ
26209	2122	10	and	and	CC
26209	2122	11	seal	seal	VB
26209	2122	12	and	and	CC
26209	2122	13	keep	keep	VB
26209	2122	14	in	in	RP
26209	2122	15	a	a	DT
26209	2122	16	dark	dark	JJ
26209	2122	17	place	place	NN
26209	2122	18	.	.	.
26209	2123	1	CHILI	CHILI	NNP
26209	2123	2	PEPPER	PEPPER	NNP
26209	2123	3	SAUCE	SAUCE	NNP
26209	2123	4	.	.	.
26209	2124	1	Twenty	twenty	CD
26209	2124	2	ripe	ripe	JJ
26209	2124	3	tomatoes	tomato	NNS
26209	2124	4	,	,	,
26209	2124	5	six	six	CD
26209	2124	6	green	green	JJ
26209	2124	7	peppers	pepper	NNS
26209	2124	8	and	and	CC
26209	2124	9	four	four	CD
26209	2124	10	white	white	JJ
26209	2124	11	onions	onion	NNS
26209	2124	12	chopped	chop	VBD
26209	2124	13	fine	fine	JJ
26209	2124	14	,	,	,
26209	2124	15	two	two	CD
26209	2124	16	cups	cup	NNS
26209	2124	17	of	of	IN
26209	2124	18	best	good	JJS
26209	2124	19	wine	wine	NN
26209	2124	20	or	or	CC
26209	2124	21	cider	cider	NN
26209	2124	22	vinegar	vinegar	NN
26209	2124	23	,	,	,
26209	2124	24	one	one	CD
26209	2124	25	cup	cup	NN
26209	2124	26	of	of	IN
26209	2124	27	sugar	sugar	NN
26209	2124	28	,	,	,
26209	2124	29	two	two	CD
26209	2124	30	tablespoonfuls	tablespoonful	NNS
26209	2124	31	of	of	IN
26209	2124	32	salt	salt	NN
26209	2124	33	,	,	,
26209	2124	34	two	two	CD
26209	2124	35	even	even	RB
26209	2124	36	teaspoonfuls	teaspoonful	NNS
26209	2124	37	of	of	IN
26209	2124	38	ground	ground	NN
26209	2124	39	mace	mace	NN
26209	2124	40	,	,	,
26209	2124	41	two	two	CD
26209	2124	42	teaspoonfuls	teaspoonful	NNS
26209	2124	43	of	of	IN
26209	2124	44	nutmeg	nutmeg	NNP
26209	2124	45	,	,	,
26209	2124	46	two	two	CD
26209	2124	47	teaspoonfuls	teaspoonful	NNS
26209	2124	48	of	of	IN
26209	2124	49	cloves	clove	NNS
26209	2124	50	,	,	,
26209	2124	51	one	one	CD
26209	2124	52	teaspoonful	teaspoonful	NN
26209	2124	53	of	of	IN
26209	2124	54	celery	celery	JJ
26209	2124	55	seed	seed	NN
26209	2124	56	.	.	.
26209	2125	1	Boil	boil	VB
26209	2125	2	an	an	DT
26209	2125	3	hour	hour	NN
26209	2125	4	and	and	CC
26209	2125	5	bottle	bottle	NN
26209	2125	6	while	while	IN
26209	2125	7	hot	hot	JJ
26209	2125	8	.	.	.
26209	2126	1	Very	very	RB
26209	2126	2	nice	nice	JJ
26209	2126	3	to	to	TO
26209	2126	4	serve	serve	VB
26209	2126	5	with	with	IN
26209	2126	6	baked	baked	JJ
26209	2126	7	beans	bean	NNS
26209	2126	8	.	.	.
26209	2127	1	MUSTARD	mustard	NN
26209	2127	2	PICKLES	pickle	NNS
26209	2127	3	.	.	.
26209	2128	1	One	one	CD
26209	2128	2	quart	quart	NN
26209	2128	3	each	each	DT
26209	2128	4	of	of	IN
26209	2128	5	tiny	tiny	JJ
26209	2128	6	whole	whole	JJ
26209	2128	7	cucumbers	cucumber	NNS
26209	2128	8	,	,	,
26209	2128	9	large	large	JJ
26209	2128	10	cucumbers	cucumber	NNS
26209	2128	11	sliced	slice	VBD
26209	2128	12	,	,	,
26209	2128	13	green	green	JJ
26209	2128	14	tomatoes	tomato	NNS
26209	2128	15	sliced	slice	VBD
26209	2128	16	and	and	CC
26209	2128	17	small	small	JJ
26209	2128	18	button	button	NN
26209	2128	19	onions	onion	NNS
26209	2128	20	,	,	,
26209	2128	21	one	one	CD
26209	2128	22	large	large	JJ
26209	2128	23	cauliflower	cauliflower	NN
26209	2128	24	divided	divide	VBN
26209	2128	25	into	into	IN
26209	2128	26	flowerettes	flowerette	NNS
26209	2128	27	,	,	,
26209	2128	28	and	and	CC
26209	2128	29	four	four	CD
26209	2128	30	green	green	JJ
26209	2128	31	peppers	pepper	NNS
26209	2128	32	cut	cut	VBP
26209	2128	33	fine	fine	RB
26209	2128	34	.	.	.
26209	2129	1	Make	make	VB
26209	2129	2	a	a	DT
26209	2129	3	brine	brine	NN
26209	2129	4	of	of	IN
26209	2129	5	four	four	CD
26209	2129	6	quarts	quart	NNS
26209	2129	7	of	of	IN
26209	2129	8	water	water	NN
26209	2129	9	and	and	CC
26209	2129	10	one	one	CD
26209	2129	11	pint	pint	NN
26209	2129	12	of	of	IN
26209	2129	13	salt	salt	NN
26209	2129	14	,	,	,
26209	2129	15	pour	pour	VB
26209	2129	16	it	-PRON-	PRP
26209	2129	17	over	over	IN
26209	2129	18	the	the	DT
26209	2129	19	mixed	mixed	JJ
26209	2129	20	vegetables	vegetable	NNS
26209	2129	21	and	and	CC
26209	2129	22	let	let	VB
26209	2129	23	it	-PRON-	PRP
26209	2129	24	stand	stand	VB
26209	2129	25	covered	cover	VBN
26209	2129	26	twenty	twenty	CD
26209	2129	27	-	-	HYPH
26209	2129	28	four	four	CD
26209	2129	29	hours	hour	NNS
26209	2129	30	.	.	.
26209	2130	1	Then	then	RB
26209	2130	2	scald	scald	VBZ
26209	2130	3	it	-PRON-	PRP
26209	2130	4	and	and	CC
26209	2130	5	turn	turn	VB
26209	2130	6	into	into	IN
26209	2130	7	a	a	DT
26209	2130	8	colander	colander	NN
26209	2130	9	to	to	TO
26209	2130	10	drain	drain	VB
26209	2130	11	.	.	.
26209	2131	1	Mix	mix	VB
26209	2131	2	one	one	CD
26209	2131	3	cup	cup	NN
26209	2131	4	of	of	IN
26209	2131	5	flour	flour	NN
26209	2131	6	,	,	,
26209	2131	7	six	six	CD
26209	2131	8	tablespoonfuls	tablespoonful	NNS
26209	2131	9	of	of	IN
26209	2131	10	mustard	mustard	NN
26209	2131	11	,	,	,
26209	2131	12	and	and	CC
26209	2131	13	one	one	CD
26209	2131	14	tablespoonful	tablespoonful	NN
26209	2131	15	of	of	IN
26209	2131	16	turmeric	turmeric	JJ
26209	2131	17	with	with	IN
26209	2131	18	enough	enough	JJ
26209	2131	19	vinegar	vinegar	NN
26209	2131	20	to	to	TO
26209	2131	21	make	make	VB
26209	2131	22	a	a	DT
26209	2131	23	smooth	smooth	JJ
26209	2131	24	paste	paste	NN
26209	2131	25	,	,	,
26209	2131	26	add	add	VB
26209	2131	27	one	one	CD
26209	2131	28	cup	cup	NN
26209	2131	29	of	of	IN
26209	2131	30	granulated	granulate	VBN
26209	2131	31	sugar	sugar	NN
26209	2131	32	and	and	CC
26209	2131	33	sufficient	sufficient	JJ
26209	2131	34	vinegar	vinegar	NN
26209	2131	35	to	to	TO
26209	2131	36	make	make	VB
26209	2131	37	two	two	CD
26209	2131	38	quarts	quart	NNS
26209	2131	39	in	in	IN
26209	2131	40	all	all	DT
26209	2131	41	.	.	.
26209	2132	1	Boil	Boil	NNP
26209	2132	2	this	this	DT
26209	2132	3	mixture	mixture	NN
26209	2132	4	until	until	IN
26209	2132	5	it	-PRON-	PRP
26209	2132	6	is	be	VBZ
26209	2132	7	thick	thick	JJ
26209	2132	8	and	and	CC
26209	2132	9	smooth	smooth	JJ
26209	2132	10	,	,	,
26209	2132	11	stirring	stir	VBG
26209	2132	12	constantly	constantly	RB
26209	2132	13	,	,	,
26209	2132	14	then	then	RB
26209	2132	15	add	add	VB
26209	2132	16	the	the	DT
26209	2132	17	vegetables	vegetable	NNS
26209	2132	18	and	and	CC
26209	2132	19	heat	heat	VB
26209	2132	20	them	-PRON-	PRP
26209	2132	21	through	through	RP
26209	2132	22	.	.	.
26209	2133	1	RIPE	RIPE	NNP
26209	2133	2	TOMATO	TOMATO	NNP
26209	2133	3	PICKLE	PICKLE	NNP
26209	2133	4	.	.	.
26209	2134	1	A	a	DT
26209	2134	2	peck	peck	NN
26209	2134	3	of	of	IN
26209	2134	4	perfectly	perfectly	RB
26209	2134	5	ripe	ripe	JJ
26209	2134	6	tomatoes	tomato	NNS
26209	2134	7	,	,	,
26209	2134	8	two	two	CD
26209	2134	9	quarts	quart	NNS
26209	2134	10	of	of	IN
26209	2134	11	fine	fine	JJ
26209	2134	12	cooking	cooking	NN
26209	2134	13	salt	salt	NN
26209	2134	14	,	,	,
26209	2134	15	half	half	PDT
26209	2134	16	a	a	DT
26209	2134	17	pound	pound	NN
26209	2134	18	of	of	IN
26209	2134	19	ground	ground	NN
26209	2134	20	mustard	mustard	NN
26209	2134	21	,	,	,
26209	2134	22	one	one	CD
26209	2134	23	ounce	ounce	NN
26209	2134	24	of	of	IN
26209	2134	25	cloves	clove	NNS
26209	2134	26	,	,	,
26209	2134	27	two	two	CD
26209	2134	28	green	green	JJ
26209	2134	29	peppers	pepper	NNS
26209	2134	30	,	,	,
26209	2134	31	two	two	CD
26209	2134	32	or	or	CC
26209	2134	33	three	three	CD
26209	2134	34	onions	onion	NNS
26209	2134	35	and	and	CC
26209	2134	36	one	one	CD
26209	2134	37	pound	pound	NN
26209	2134	38	of	of	IN
26209	2134	39	brown	brown	JJ
26209	2134	40	sugar	sugar	NN
26209	2134	41	.	.	.
26209	2135	1	Pierce	pierce	VB
26209	2135	2	the	the	DT
26209	2135	3	tomatoes	tomato	NNS
26209	2135	4	with	with	IN
26209	2135	5	a	a	DT
26209	2135	6	silver	silver	JJ
26209	2135	7	fork	fork	NN
26209	2135	8	or	or	CC
26209	2135	9	broom	broom	NN
26209	2135	10	straw	straw	NN
26209	2135	11	,	,	,
26209	2135	12	put	put	VBD
26209	2135	13	them	-PRON-	PRP
26209	2135	14	in	in	IN
26209	2135	15	a	a	DT
26209	2135	16	stone	stone	NN
26209	2135	17	jar	jar	NN
26209	2135	18	with	with	IN
26209	2135	19	salt	salt	NN
26209	2135	20	in	in	IN
26209	2135	21	alternate	alternate	JJ
26209	2135	22	layers	layer	NNS
26209	2135	23	.	.	.
26209	2136	1	Throw	throw	VB
26209	2136	2	away	away	RB
26209	2136	3	all	all	PDT
26209	2136	4	the	the	DT
26209	2136	5	liquor	liquor	NN
26209	2136	6	made	make	VBN
26209	2136	7	by	by	IN
26209	2136	8	standing	stand	VBG
26209	2136	9	one	one	CD
26209	2136	10	week	week	NN
26209	2136	11	.	.	.
26209	2137	1	Return	return	NN
26209	2137	2	to	to	IN
26209	2137	3	jar	jar	NN
26209	2137	4	and	and	CC
26209	2137	5	cover	cover	VB
26209	2137	6	with	with	IN
26209	2137	7	cold	cold	JJ
26209	2137	8	water	water	NN
26209	2137	9	,	,	,
26209	2137	10	cover	cover	VB
26209	2137	11	and	and	CC
26209	2137	12	let	let	VB
26209	2137	13	it	-PRON-	PRP
26209	2137	14	stand	stand	VB
26209	2137	15	twenty	twenty	CD
26209	2137	16	-	-	HYPH
26209	2137	17	four	four	CD
26209	2137	18	hours	hour	NNS
26209	2137	19	.	.	.
26209	2138	1	Drain	drain	VB
26209	2138	2	again	again	RB
26209	2138	3	thoroughly	thoroughly	RB
26209	2138	4	,	,	,
26209	2138	5	throw	throw	VB
26209	2138	6	away	away	RB
26209	2138	7	the	the	DT
26209	2138	8	water	water	NN
26209	2138	9	,	,	,
26209	2138	10	return	return	VB
26209	2138	11	the	the	DT
26209	2138	12	tomatoes	tomato	NNS
26209	2138	13	to	to	IN
26209	2138	14	the	the	DT
26209	2138	15	jar	jar	NN
26209	2138	16	and	and	CC
26209	2138	17	cover	cover	VB
26209	2138	18	with	with	IN
26209	2138	19	cold	cold	JJ
26209	2138	20	vinegar	vinegar	NN
26209	2138	21	,	,	,
26209	2138	22	having	have	VBG
26209	2138	23	added	add	VBN
26209	2138	24	to	to	IN
26209	2138	25	the	the	DT
26209	2138	26	fruit	fruit	NN
26209	2138	27	,	,	,
26209	2138	28	the	the	DT
26209	2138	29	onions	onion	NNS
26209	2138	30	and	and	CC
26209	2138	31	peppers	pepper	NNS
26209	2138	32	sliced	slice	VBN
26209	2138	33	,	,	,
26209	2138	34	with	with	IN
26209	2138	35	the	the	DT
26209	2138	36	mustard	mustard	NN
26209	2138	37	,	,	,
26209	2138	38	cloves	clove	NNS
26209	2138	39	and	and	CC
26209	2138	40	sugar	sugar	NN
26209	2138	41	.	.	.
26209	2139	1	After	after	IN
26209	2139	2	they	-PRON-	PRP
26209	2139	3	have	have	VBP
26209	2139	4	stood	stand	VBN
26209	2139	5	three	three	CD
26209	2139	6	weeks	week	NNS
26209	2139	7	they	-PRON-	PRP
26209	2139	8	are	be	VBP
26209	2139	9	ready	ready	JJ
26209	2139	10	for	for	IN
26209	2139	11	use	use	NN
26209	2139	12	.	.	.
26209	2140	1	GREEN	green	JJ
26209	2140	2	TOMATO	tomato	NN
26209	2140	3	PICKLES	pickle	NNS
26209	2140	4	.	.	.
26209	2141	1	One	one	CD
26209	2141	2	peck	peck	NN
26209	2141	3	of	of	IN
26209	2141	4	sliced	sliced	JJ
26209	2141	5	tomatoes	tomato	NNS
26209	2141	6	,	,	,
26209	2141	7	eight	eight	CD
26209	2141	8	onions	onion	NNS
26209	2141	9	,	,	,
26209	2141	10	one	one	CD
26209	2141	11	pound	pound	NN
26209	2141	12	of	of	IN
26209	2141	13	bell	bell	NN
26209	2141	14	peppers	pepper	NNS
26209	2141	15	,	,	,
26209	2141	16	one	one	CD
26209	2141	17	pound	pound	NN
26209	2141	18	of	of	IN
26209	2141	19	horse	horse	NN
26209	2141	20	radish	radish	NN
26209	2141	21	,	,	,
26209	2141	22	one	one	CD
26209	2141	23	pound	pound	NN
26209	2141	24	of	of	IN
26209	2141	25	white	white	JJ
26209	2141	26	mustard	mustard	NN
26209	2141	27	seed	seed	NN
26209	2141	28	,	,	,
26209	2141	29	half	half	PDT
26209	2141	30	a	a	DT
26209	2141	31	pound	pound	NN
26209	2141	32	of	of	IN
26209	2141	33	black	black	JJ
26209	2141	34	mustard	mustard	NN
26209	2141	35	seed	seed	NN
26209	2141	36	,	,	,
26209	2141	37	half	half	PDT
26209	2141	38	an	an	DT
26209	2141	39	ounce	ounce	NN
26209	2141	40	of	of	IN
26209	2141	41	whole	whole	JJ
26209	2141	42	cloves	clove	NNS
26209	2141	43	,	,	,
26209	2141	44	half	half	PDT
26209	2141	45	an	an	DT
26209	2141	46	ounce	ounce	NN
26209	2141	47	of	of	IN
26209	2141	48	stick	stick	NNP
26209	2141	49	cinnamon	cinnamon	NNP
26209	2141	50	,	,	,
26209	2141	51	half	half	PDT
26209	2141	52	an	an	DT
26209	2141	53	ounce	ounce	NN
26209	2141	54	of	of	IN
26209	2141	55	pepper	pepper	NN
26209	2141	56	corns	corn	NNS
26209	2141	57	,	,	,
26209	2141	58	one	one	CD
26209	2141	59	or	or	CC
26209	2141	60	two	two	CD
26209	2141	61	nutmegs	nutmeg	NNS
26209	2141	62	and	and	CC
26209	2141	63	four	four	CD
26209	2141	64	pounds	pound	NNS
26209	2141	65	of	of	IN
26209	2141	66	sugar	sugar	NN
26209	2141	67	.	.	.
26209	2142	1	Select	select	VB
26209	2142	2	the	the	DT
26209	2142	3	tomatoes	tomato	NNS
26209	2142	4	when	when	WRB
26209	2142	5	they	-PRON-	PRP
26209	2142	6	are	be	VBP
26209	2142	7	beginning	begin	VBG
26209	2142	8	to	to	TO
26209	2142	9	turn	turn	VB
26209	2142	10	white	white	JJ
26209	2142	11	,	,	,
26209	2142	12	slice	slice	VB
26209	2142	13	and	and	CC
26209	2142	14	lay	lie	VBD
26209	2142	15	them	-PRON-	PRP
26209	2142	16	in	in	IN
26209	2142	17	salt	salt	NN
26209	2142	18	for	for	IN
26209	2142	19	twenty	twenty	CD
26209	2142	20	-	-	HYPH
26209	2142	21	four	four	CD
26209	2142	22	hours	hour	NNS
26209	2142	23	.	.	.
26209	2143	1	Drain	drain	VB
26209	2143	2	and	and	CC
26209	2143	3	put	put	VBD
26209	2143	4	in	in	IN
26209	2143	5	the	the	DT
26209	2143	6	kettle	kettle	NN
26209	2143	7	,	,	,
26209	2143	8	which	which	WDT
26209	2143	9	should	should	MD
26209	2143	10	be	be	VB
26209	2143	11	of	of	IN
26209	2143	12	granite	granite	NN
26209	2143	13	ware	ware	NN
26209	2143	14	or	or	CC
26209	2143	15	porcelain	porcelain	NN
26209	2143	16	lined	line	VBN
26209	2143	17	,	,	,
26209	2143	18	with	with	IN
26209	2143	19	the	the	DT
26209	2143	20	peppers	pepper	NNS
26209	2143	21	,	,	,
26209	2143	22	onions	onion	NNS
26209	2143	23	and	and	CC
26209	2143	24	horse	horse	NN
26209	2143	25	radish	radish	NN
26209	2143	26	chopped	chop	VBN
26209	2143	27	,	,	,
26209	2143	28	and	and	CC
26209	2143	29	sprinkle	sprinkle	VB
26209	2143	30	the	the	DT
26209	2143	31	mustard	mustard	NN
26209	2143	32	seeds	seed	NNS
26209	2143	33	over	over	IN
26209	2143	34	all	all	DT
26209	2143	35	.	.	.
26209	2144	1	Tie	tie	VB
26209	2144	2	the	the	DT
26209	2144	3	spices	spice	NNS
26209	2144	4	in	in	IN
26209	2144	5	a	a	DT
26209	2144	6	thin	thin	JJ
26209	2144	7	muslin	muslin	NN
26209	2144	8	bag	bag	NN
26209	2144	9	and	and	CC
26209	2144	10	cover	cover	VB
26209	2144	11	the	the	DT
26209	2144	12	whole	whole	NN
26209	2144	13	with	with	IN
26209	2144	14	best	good	JJS
26209	2144	15	wine	wine	NN
26209	2144	16	vinegar	vinegar	NN
26209	2144	17	,	,	,
26209	2144	18	boil	boil	VBP
26209	2144	19	until	until	IN
26209	2144	20	tender	tender	NN
26209	2144	21	and	and	CC
26209	2144	22	clear	clear	JJ
26209	2144	23	in	in	IN
26209	2144	24	appearance	appearance	NN
26209	2144	25	.	.	.
26209	2145	1	The	the	DT
26209	2145	2	peppers	pepper	NNS
26209	2145	3	should	should	MD
26209	2145	4	have	have	VB
26209	2145	5	all	all	PDT
26209	2145	6	the	the	DT
26209	2145	7	seeds	seed	NNS
26209	2145	8	removed	remove	VBN
26209	2145	9	.	.	.
26209	2146	1	Half	half	PDT
26209	2146	2	a	a	DT
26209	2146	3	cup	cup	NN
26209	2146	4	of	of	IN
26209	2146	5	dry	dry	JJ
26209	2146	6	mustard	mustard	NN
26209	2146	7	is	be	VBZ
26209	2146	8	considered	consider	VBN
26209	2146	9	by	by	IN
26209	2146	10	some	some	DT
26209	2146	11	an	an	DT
26209	2146	12	improvement	improvement	NN
26209	2146	13	.	.	.
26209	2147	1	GOOSEBERRY	gooseberry	NN
26209	2147	2	CATSUP	CATSUP	NNP
26209	2147	3	.	.	.
26209	2148	1	Boil	Boil	NNP
26209	2148	2	ten	ten	CD
26209	2148	3	pounds	pound	NNS
26209	2148	4	of	of	IN
26209	2148	5	large	large	JJ
26209	2148	6	English	english	JJ
26209	2148	7	gooseberries	gooseberry	NNS
26209	2148	8	,	,	,
26209	2148	9	seven	seven	CD
26209	2148	10	pounds	pound	NNS
26209	2148	11	of	of	IN
26209	2148	12	coffee	coffee	NN
26209	2148	13	sugar	sugar	NN
26209	2148	14	,	,	,
26209	2148	15	and	and	CC
26209	2148	16	three	three	CD
26209	2148	17	pints	pint	NNS
26209	2148	18	of	of	IN
26209	2148	19	vinegar	vinegar	NN
26209	2148	20	together	together	RB
26209	2148	21	for	for	IN
26209	2148	22	an	an	DT
26209	2148	23	hour	hour	NN
26209	2148	24	and	and	CC
26209	2148	25	a	a	DT
26209	2148	26	half	half	NN
26209	2148	27	.	.	.
26209	2149	1	Then	then	RB
26209	2149	2	add	add	VB
26209	2149	3	two	two	CD
26209	2149	4	tablespoonfuls	tablespoonful	NNS
26209	2149	5	of	of	IN
26209	2149	6	cinnamon	cinnamon	NN
26209	2149	7	,	,	,
26209	2149	8	one	one	CD
26209	2149	9	of	of	IN
26209	2149	10	allspice	allspice	NN
26209	2149	11	and	and	CC
26209	2149	12	one	one	CD
26209	2149	13	of	of	IN
26209	2149	14	cloves	clove	NNS
26209	2149	15	and	and	CC
26209	2149	16	boil	boil	VB
26209	2149	17	half	half	PDT
26209	2149	18	an	an	DT
26209	2149	19	hour	hour	NN
26209	2149	20	longer	long	RBR
26209	2149	21	.	.	.
26209	2150	1	Put	put	VB
26209	2150	2	in	in	RP
26209	2150	3	jars	jar	NNS
26209	2150	4	and	and	CC
26209	2150	5	seal	seal	NN
26209	2150	6	.	.	.
26209	2151	1	RASPBERRY	raspberry	NN
26209	2151	2	VINEGAR	VINEGAR	NNP
26209	2151	3	.	.	.
26209	2152	1	Put	put	VB
26209	2152	2	a	a	DT
26209	2152	3	pound	pound	NN
26209	2152	4	of	of	IN
26209	2152	5	fine	fine	JJ
26209	2152	6	fruit	fruit	NN
26209	2152	7	into	into	IN
26209	2152	8	a	a	DT
26209	2152	9	bowl	bowl	NN
26209	2152	10	and	and	CC
26209	2152	11	pour	pour	VB
26209	2152	12	over	over	IN
26209	2152	13	it	-PRON-	PRP
26209	2152	14	a	a	DT
26209	2152	15	quart	quart	NN
26209	2152	16	of	of	IN
26209	2152	17	the	the	DT
26209	2152	18	best	good	JJS
26209	2152	19	wine	wine	NN
26209	2152	20	or	or	CC
26209	2152	21	cider	cider	NN
26209	2152	22	vinegar	vinegar	NN
26209	2152	23	.	.	.
26209	2153	1	Next	next	JJ
26209	2153	2	day	day	NN
26209	2153	3	strain	strain	VBP
26209	2153	4	the	the	DT
26209	2153	5	liquor	liquor	NN
26209	2153	6	on	on	IN
26209	2153	7	a	a	DT
26209	2153	8	pound	pound	NN
26209	2153	9	of	of	IN
26209	2153	10	fresh	fresh	JJ
26209	2153	11	raspberries	raspberry	NNS
26209	2153	12	.	.	.
26209	2154	1	The	the	DT
26209	2154	2	following	follow	VBG
26209	2154	3	day	day	NN
26209	2154	4	do	do	VBP
26209	2154	5	the	the	DT
26209	2154	6	same	same	JJ
26209	2154	7	.	.	.
26209	2155	1	Do	do	VB
26209	2155	2	not	not	RB
26209	2155	3	squeeze	squeeze	VB
26209	2155	4	the	the	DT
26209	2155	5	fruit	fruit	NN
26209	2155	6	,	,	,
26209	2155	7	but	but	CC
26209	2155	8	drain	drain	VB
26209	2155	9	as	as	RB
26209	2155	10	dry	dry	JJ
26209	2155	11	as	as	IN
26209	2155	12	possible	possible	JJ
26209	2155	13	by	by	IN
26209	2155	14	lightly	lightly	RB
26209	2155	15	pressing	press	VBG
26209	2155	16	it	-PRON-	PRP
26209	2155	17	.	.	.
26209	2156	1	The	the	DT
26209	2156	2	last	last	JJ
26209	2156	3	time	time	NN
26209	2156	4	strain	strain	VBD
26209	2156	5	it	-PRON-	PRP
26209	2156	6	through	through	IN
26209	2156	7	muslin	muslin	NNP
26209	2156	8	previously	previously	RB
26209	2156	9	wet	wet	JJ
26209	2156	10	with	with	IN
26209	2156	11	vinegar	vinegar	NN
26209	2156	12	to	to	TO
26209	2156	13	prevent	prevent	VB
26209	2156	14	waste	waste	NN
26209	2156	15	.	.	.
26209	2157	1	Put	put	VB
26209	2157	2	into	into	IN
26209	2157	3	a	a	DT
26209	2157	4	preserving	preserving	JJ
26209	2157	5	kettle	kettle	NN
26209	2157	6	with	with	IN
26209	2157	7	a	a	DT
26209	2157	8	pound	pound	NN
26209	2157	9	of	of	IN
26209	2157	10	sugar	sugar	NN
26209	2157	11	to	to	IN
26209	2157	12	every	every	DT
26209	2157	13	pint	pint	NN
26209	2157	14	of	of	IN
26209	2157	15	juice	juice	NN
26209	2157	16	.	.	.
26209	2158	1	Stir	stir	VB
26209	2158	2	until	until	IN
26209	2158	3	the	the	DT
26209	2158	4	sugar	sugar	NN
26209	2158	5	is	be	VBZ
26209	2158	6	melted	melt	VBN
26209	2158	7	and	and	CC
26209	2158	8	let	let	VB
26209	2158	9	it	-PRON-	PRP
26209	2158	10	cook	cook	VB
26209	2158	11	gently	gently	RB
26209	2158	12	for	for	IN
26209	2158	13	five	five	CD
26209	2158	14	minutes	minute	NNS
26209	2158	15	,	,	,
26209	2158	16	skim	skim	VB
26209	2158	17	it	-PRON-	PRP
26209	2158	18	.	.	.
26209	2159	1	When	when	WRB
26209	2159	2	cold	cold	JJ
26209	2159	3	,	,	,
26209	2159	4	bottle	bottle	NN
26209	2159	5	and	and	CC
26209	2159	6	cork	cork	NN
26209	2159	7	well	well	RB
26209	2159	8	.	.	.
26209	2160	1	Sweet	Sweet	NNP
26209	2160	2	Sauces	Sauces	NNPS
26209	2160	3	.	.	.
26209	2161	1	FRUIT	FRUIT	NNP
26209	2161	2	SAUCE	SAUCE	NNP
26209	2161	3	.	.	.
26209	2162	1	Put	put	VB
26209	2162	2	a	a	DT
26209	2162	3	cupful	cupful	NN
26209	2162	4	of	of	IN
26209	2162	5	granulated	granulate	VBN
26209	2162	6	sugar	sugar	NN
26209	2162	7	in	in	IN
26209	2162	8	a	a	DT
26209	2162	9	saucepan	saucepan	NN
26209	2162	10	,	,	,
26209	2162	11	pour	pour	VB
26209	2162	12	over	over	IN
26209	2162	13	it	-PRON-	PRP
26209	2162	14	two	two	CD
26209	2162	15	and	and	CC
26209	2162	16	a	a	DT
26209	2162	17	half	half	NN
26209	2162	18	cupfuls	cupful	NNS
26209	2162	19	of	of	IN
26209	2162	20	boiling	boiling	NN
26209	2162	21	water	water	NN
26209	2162	22	,	,	,
26209	2162	23	let	let	VB
26209	2162	24	it	-PRON-	PRP
26209	2162	25	boil	boil	VB
26209	2162	26	a	a	DT
26209	2162	27	few	few	JJ
26209	2162	28	minutes	minute	NNS
26209	2162	29	,	,	,
26209	2162	30	then	then	RB
26209	2162	31	add	add	VB
26209	2162	32	two	two	CD
26209	2162	33	heaping	heap	VBG
26209	2162	34	tablespoonfuls	tablespoonful	NNS
26209	2162	35	of	of	IN
26209	2162	36	butter	butter	NN
26209	2162	37	,	,	,
26209	2162	38	two	two	CD
26209	2162	39	even	even	RB
26209	2162	40	teaspoonfuls	teaspoonful	NNS
26209	2162	41	of	of	IN
26209	2162	42	cornstarch	cornstarch	NN
26209	2162	43	rubbed	rub	VBN
26209	2162	44	to	to	IN
26209	2162	45	a	a	DT
26209	2162	46	paste	paste	NN
26209	2162	47	with	with	IN
26209	2162	48	a	a	DT
26209	2162	49	little	little	JJ
26209	2162	50	cold	cold	JJ
26209	2162	51	water	water	NN
26209	2162	52	,	,	,
26209	2162	53	then	then	RB
26209	2162	54	add	add	VB
26209	2162	55	a	a	DT
26209	2162	56	cupful	cupful	NN
26209	2162	57	of	of	IN
26209	2162	58	canned	can	VBN
26209	2162	59	fruit	fruit	NN
26209	2162	60	or	or	CC
26209	2162	61	a	a	DT
26209	2162	62	glass	glass	NN
26209	2162	63	of	of	IN
26209	2162	64	any	any	DT
26209	2162	65	kind	kind	NN
26209	2162	66	of	of	IN
26209	2162	67	fruit	fruit	NN
26209	2162	68	or	or	CC
26209	2162	69	jelly	jelly	NNP
26209	2162	70	liked	like	VBD
26209	2162	71	and	and	CC
26209	2162	72	the	the	DT
26209	2162	73	juice	juice	NN
26209	2162	74	of	of	IN
26209	2162	75	a	a	DT
26209	2162	76	lemon	lemon	NN
26209	2162	77	.	.	.
26209	2163	1	Press	press	VB
26209	2163	2	through	through	IN
26209	2163	3	a	a	DT
26209	2163	4	fine	fine	JJ
26209	2163	5	sieve	sieve	NN
26209	2163	6	and	and	CC
26209	2163	7	serve	serve	VB
26209	2163	8	with	with	IN
26209	2163	9	fritters	fritter	NNS
26209	2163	10	or	or	CC
26209	2163	11	puddings	pudding	NNS
26209	2163	12	.	.	.
26209	2164	1	FRESH	FRESH	NNP
26209	2164	2	FRUIT	FRUIT	NNP
26209	2164	3	SAUCE	SAUCE	NNP
26209	2164	4	.	.	.
26209	2165	1	Follow	follow	VB
26209	2165	2	the	the	DT
26209	2165	3	above	above	JJ
26209	2165	4	recipe	recipe	NN
26209	2165	5	,	,	,
26209	2165	6	using	use	VBG
26209	2165	7	a	a	DT
26209	2165	8	cupful	cupful	NN
26209	2165	9	of	of	IN
26209	2165	10	pure	pure	JJ
26209	2165	11	juice	juice	NN
26209	2165	12	of	of	IN
26209	2165	13	the	the	DT
26209	2165	14	fruit	fruit	NN
26209	2165	15	desired	desire	VBN
26209	2165	16	and	and	CC
26209	2165	17	the	the	DT
26209	2165	18	juice	juice	NN
26209	2165	19	of	of	IN
26209	2165	20	either	either	CC
26209	2165	21	a	a	DT
26209	2165	22	half	half	NN
26209	2165	23	or	or	CC
26209	2165	24	whole	whole	JJ
26209	2165	25	lemon	lemon	NN
26209	2165	26	.	.	.
26209	2166	1	ORANGE	ORANGE	NNP
26209	2166	2	SAUCE	SAUCE	NNP
26209	2166	3	.	.	.
26209	2167	1	Beat	beat	VB
26209	2167	2	four	four	CD
26209	2167	3	egg	egg	NN
26209	2167	4	yolks	yolk	NNS
26209	2167	5	,	,	,
26209	2167	6	three	three	CD
26209	2167	7	ounces	ounce	NNS
26209	2167	8	of	of	IN
26209	2167	9	sugar	sugar	NN
26209	2167	10	,	,	,
26209	2167	11	a	a	DT
26209	2167	12	teaspoonful	teaspoonful	NN
26209	2167	13	of	of	IN
26209	2167	14	flour	flour	NN
26209	2167	15	and	and	CC
26209	2167	16	the	the	DT
26209	2167	17	grated	grate	VBN
26209	2167	18	rind	rind	NN
26209	2167	19	of	of	IN
26209	2167	20	one	one	CD
26209	2167	21	orange	orange	NN
26209	2167	22	together	together	RB
26209	2167	23	until	until	IN
26209	2167	24	light	light	NN
26209	2167	25	,	,	,
26209	2167	26	add	add	VB
26209	2167	27	a	a	DT
26209	2167	28	pint	pint	NN
26209	2167	29	of	of	IN
26209	2167	30	boiling	boil	VBG
26209	2167	31	milk	milk	NN
26209	2167	32	and	and	CC
26209	2167	33	stir	stir	VB
26209	2167	34	over	over	IN
26209	2167	35	the	the	DT
26209	2167	36	fire	fire	NN
26209	2167	37	until	until	IN
26209	2167	38	thick	thick	JJ
26209	2167	39	,	,	,
26209	2167	40	taking	take	VBG
26209	2167	41	care	care	NN
26209	2167	42	that	that	IN
26209	2167	43	it	-PRON-	PRP
26209	2167	44	does	do	VBZ
26209	2167	45	not	not	RB
26209	2167	46	curdle	curdle	VB
26209	2167	47	,	,	,
26209	2167	48	remove	remove	VB
26209	2167	49	from	from	IN
26209	2167	50	the	the	DT
26209	2167	51	fire	fire	NN
26209	2167	52	and	and	CC
26209	2167	53	add	add	VB
26209	2167	54	a	a	DT
26209	2167	55	liqueur	liqueur	JJ
26209	2167	56	glass	glass	NN
26209	2167	57	of	of	IN
26209	2167	58	curaçao	curaçao	NNP
26209	2167	59	,	,	,
26209	2167	60	and	and	CC
26209	2167	61	beat	beat	VBN
26209	2167	62	until	until	IN
26209	2167	63	light	light	NN
26209	2167	64	and	and	CC
26209	2167	65	foaming	foam	VBG
26209	2167	66	.	.	.
26209	2168	1	BANANA	BANANA	NNP
26209	2168	2	SAUCE	SAUCE	NNP
26209	2168	3	.	.	.
26209	2169	1	Rub	rub	VB
26209	2169	2	two	two	CD
26209	2169	3	bananas	banana	NNS
26209	2169	4	through	through	IN
26209	2169	5	a	a	DT
26209	2169	6	fine	fine	JJ
26209	2169	7	sieve	sieve	NN
26209	2169	8	.	.	.
26209	2170	1	Put	put	VB
26209	2170	2	half	half	PDT
26209	2170	3	a	a	DT
26209	2170	4	cup	cup	NN
26209	2170	5	of	of	IN
26209	2170	6	granulated	granulate	VBN
26209	2170	7	sugar	sugar	NN
26209	2170	8	in	in	IN
26209	2170	9	a	a	DT
26209	2170	10	saucepan	saucepan	NN
26209	2170	11	with	with	IN
26209	2170	12	one	one	CD
26209	2170	13	cup	cup	NN
26209	2170	14	of	of	IN
26209	2170	15	boiling	boiling	NN
26209	2170	16	water	water	NN
26209	2170	17	,	,	,
26209	2170	18	add	add	VB
26209	2170	19	the	the	DT
26209	2170	20	banana	banana	NN
26209	2170	21	pulp	pulp	NN
26209	2170	22	to	to	IN
26209	2170	23	it	-PRON-	PRP
26209	2170	24	,	,	,
26209	2170	25	let	let	VB
26209	2170	26	it	-PRON-	PRP
26209	2170	27	come	come	VB
26209	2170	28	to	to	IN
26209	2170	29	a	a	DT
26209	2170	30	boil	boil	NN
26209	2170	31	,	,	,
26209	2170	32	and	and	CC
26209	2170	33	skim	skim	VB
26209	2170	34	if	if	IN
26209	2170	35	necessary	necessary	JJ
26209	2170	36	.	.	.
26209	2171	1	Rub	rub	VB
26209	2171	2	a	a	DT
26209	2171	3	heaping	heaping	NN
26209	2171	4	tablespoonful	tablespoonful	NN
26209	2171	5	of	of	IN
26209	2171	6	butter	butter	NN
26209	2171	7	with	with	IN
26209	2171	8	half	half	PDT
26209	2171	9	a	a	DT
26209	2171	10	tablespoonful	tablespoonful	NN
26209	2171	11	of	of	IN
26209	2171	12	flour	flour	NN
26209	2171	13	,	,	,
26209	2171	14	stir	stir	VB
26209	2171	15	into	into	IN
26209	2171	16	it	-PRON-	PRP
26209	2171	17	a	a	DT
26209	2171	18	little	little	JJ
26209	2171	19	of	of	IN
26209	2171	20	the	the	DT
26209	2171	21	liquid	liquid	NN
26209	2171	22	,	,	,
26209	2171	23	and	and	CC
26209	2171	24	then	then	RB
26209	2171	25	add	add	VB
26209	2171	26	to	to	IN
26209	2171	27	that	that	DT
26209	2171	28	in	in	IN
26209	2171	29	the	the	DT
26209	2171	30	saucepan	saucepan	NN
26209	2171	31	;	;	:
26209	2171	32	add	add	VB
26209	2171	33	the	the	DT
26209	2171	34	juice	juice	NN
26209	2171	35	and	and	CC
26209	2171	36	grated	grate	VBN
26209	2171	37	rind	rind	NN
26209	2171	38	of	of	IN
26209	2171	39	half	half	PDT
26209	2171	40	a	a	DT
26209	2171	41	lemon	lemon	NN
26209	2171	42	,	,	,
26209	2171	43	and	and	CC
26209	2171	44	it	-PRON-	PRP
26209	2171	45	is	be	VBZ
26209	2171	46	ready	ready	JJ
26209	2171	47	to	to	TO
26209	2171	48	serve	serve	VB
26209	2171	49	.	.	.
26209	2172	1	FOAMING	FOAMING	NNP
26209	2172	2	SAUCE	SAUCE	NNP
26209	2172	3	.	.	.
26209	2173	1	Beat	beat	VB
26209	2173	2	to	to	IN
26209	2173	3	a	a	DT
26209	2173	4	cream	cream	NN
26209	2173	5	a	a	DT
26209	2173	6	cup	cup	NN
26209	2173	7	of	of	IN
26209	2173	8	sugar	sugar	NN
26209	2173	9	and	and	CC
26209	2173	10	a	a	DT
26209	2173	11	quarter	quarter	NN
26209	2173	12	of	of	IN
26209	2173	13	a	a	DT
26209	2173	14	cup	cup	NN
26209	2173	15	of	of	IN
26209	2173	16	butter	butter	NN
26209	2173	17	,	,	,
26209	2173	18	and	and	CC
26209	2173	19	add	add	VB
26209	2173	20	to	to	IN
26209	2173	21	it	-PRON-	PRP
26209	2173	22	two	two	CD
26209	2173	23	tablespoonfuls	tablespoonful	NNS
26209	2173	24	of	of	IN
26209	2173	25	wine	wine	NN
26209	2173	26	or	or	CC
26209	2173	27	fruit	fruit	NN
26209	2173	28	juice	juice	NN
26209	2173	29	,	,	,
26209	2173	30	or	or	CC
26209	2173	31	in	in	IN
26209	2173	32	winter	winter	NN
26209	2173	33	fruit	fruit	NN
26209	2173	34	syrup	syrup	NN
26209	2173	35	.	.	.
26209	2174	1	If	if	IN
26209	2174	2	the	the	DT
26209	2174	3	latter	latter	JJ
26209	2174	4	,	,	,
26209	2174	5	use	use	VB
26209	2174	6	only	only	RB
26209	2174	7	three	three	CD
26209	2174	8	-	-	HYPH
26209	2174	9	quarters	quarter	NNS
26209	2174	10	of	of	IN
26209	2174	11	a	a	DT
26209	2174	12	cup	cup	NN
26209	2174	13	of	of	IN
26209	2174	14	sugar	sugar	NN
26209	2174	15	.	.	.
26209	2175	1	At	at	IN
26209	2175	2	serving	serve	VBG
26209	2175	3	time	time	NN
26209	2175	4	add	add	VB
26209	2175	5	a	a	DT
26209	2175	6	quarter	quarter	NN
26209	2175	7	of	of	IN
26209	2175	8	a	a	DT
26209	2175	9	cup	cup	NN
26209	2175	10	of	of	IN
26209	2175	11	boiling	boiling	NN
26209	2175	12	water	water	NN
26209	2175	13	,	,	,
26209	2175	14	stir	stir	VB
26209	2175	15	well	well	RB
26209	2175	16	,	,	,
26209	2175	17	then	then	RB
26209	2175	18	add	add	VB
26209	2175	19	the	the	DT
26209	2175	20	white	white	NN
26209	2175	21	of	of	IN
26209	2175	22	an	an	DT
26209	2175	23	egg	egg	NN
26209	2175	24	beaten	beat	VBN
26209	2175	25	to	to	IN
26209	2175	26	a	a	DT
26209	2175	27	stiff	stiff	JJ
26209	2175	28	froth	froth	NN
26209	2175	29	.	.	.
26209	2176	1	Beat	beat	VB
26209	2176	2	until	until	IN
26209	2176	3	the	the	DT
26209	2176	4	sauce	sauce	NN
26209	2176	5	foams	foam	NNS
26209	2176	6	.	.	.
26209	2177	1	HARD	HARD	NNP
26209	2177	2	SAUCE	SAUCE	NNP
26209	2177	3	.	.	.
26209	2178	1	Cream	cream	NN
26209	2178	2	one	one	CD
26209	2178	3	tablespoonful	tablespoonful	NN
26209	2178	4	of	of	IN
26209	2178	5	butter	butter	NN
26209	2178	6	,	,	,
26209	2178	7	stir	stir	VB
26209	2178	8	in	in	IN
26209	2178	9	four	four	CD
26209	2178	10	tablespoonfuls	tablespoonful	NNS
26209	2178	11	of	of	IN
26209	2178	12	powdered	powdered	JJ
26209	2178	13	sugar	sugar	NN
26209	2178	14	and	and	CC
26209	2178	15	beat	beat	VBD
26209	2178	16	until	until	IN
26209	2178	17	very	very	RB
26209	2178	18	light	light	NN
26209	2178	19	,	,	,
26209	2178	20	then	then	RB
26209	2178	21	add	add	VB
26209	2178	22	a	a	DT
26209	2178	23	teaspoonful	teaspoonful	NN
26209	2178	24	of	of	IN
26209	2178	25	boiling	boil	VBG
26209	2178	26	water	water	NN
26209	2178	27	and	and	CC
26209	2178	28	beat	beat	VBD
26209	2178	29	again	again	RB
26209	2178	30	.	.	.
26209	2179	1	Flavor	flavor	NN
26209	2179	2	to	to	TO
26209	2179	3	suit	suit	VB
26209	2179	4	taste	taste	NN
26209	2179	5	.	.	.
26209	2180	1	SOUTHERN	SOUTHERN	NNP
26209	2180	2	SAUCE	SAUCE	NNP
26209	2180	3	.	.	.
26209	2181	1	Beat	beat	VB
26209	2181	2	four	four	CD
26209	2181	3	tablespoonfuls	tablespoonful	NNS
26209	2181	4	of	of	IN
26209	2181	5	brown	brown	JJ
26209	2181	6	sugar	sugar	NN
26209	2181	7	with	with	IN
26209	2181	8	two	two	CD
26209	2181	9	tablespoonfuls	tablespoonful	NNS
26209	2181	10	of	of	IN
26209	2181	11	butter	butter	NN
26209	2181	12	to	to	IN
26209	2181	13	a	a	DT
26209	2181	14	cream	cream	NN
26209	2181	15	,	,	,
26209	2181	16	and	and	CC
26209	2181	17	add	add	VB
26209	2181	18	the	the	DT
26209	2181	19	well	well	RB
26209	2181	20	-	-	HYPH
26209	2181	21	beaten	beat	VBN
26209	2181	22	yolks	yolk	NNS
26209	2181	23	of	of	IN
26209	2181	24	two	two	CD
26209	2181	25	eggs	egg	NNS
26209	2181	26	,	,	,
26209	2181	27	set	set	VBD
26209	2181	28	the	the	DT
26209	2181	29	bowl	bowl	NN
26209	2181	30	in	in	IN
26209	2181	31	a	a	DT
26209	2181	32	pan	pan	NN
26209	2181	33	of	of	IN
26209	2181	34	hot	hot	JJ
26209	2181	35	water	water	NN
26209	2181	36	on	on	IN
26209	2181	37	the	the	DT
26209	2181	38	stove	stove	NN
26209	2181	39	and	and	CC
26209	2181	40	stir	stir	VB
26209	2181	41	until	until	IN
26209	2181	42	thick	thick	JJ
26209	2181	43	,	,	,
26209	2181	44	add	add	VB
26209	2181	45	a	a	DT
26209	2181	46	glass	glass	NN
26209	2181	47	of	of	IN
26209	2181	48	sherry	sherry	NN
26209	2181	49	,	,	,
26209	2181	50	stir	stir	VB
26209	2181	51	well	well	RB
26209	2181	52	and	and	CC
26209	2181	53	it	-PRON-	PRP
26209	2181	54	is	be	VBZ
26209	2181	55	ready	ready	JJ
26209	2181	56	to	to	TO
26209	2181	57	serve	serve	VB
26209	2181	58	.	.	.
26209	2182	1	VANILLA	VANILLA	NNP
26209	2182	2	SAUCE	SAUCE	NNP
26209	2182	3	.	.	.
26209	2183	1	Put	put	VB
26209	2183	2	a	a	DT
26209	2183	3	pint	pint	NN
26209	2183	4	of	of	IN
26209	2183	5	rich	rich	JJ
26209	2183	6	milk	milk	NN
26209	2183	7	in	in	IN
26209	2183	8	a	a	DT
26209	2183	9	double	double	JJ
26209	2183	10	boiler	boiler	NN
26209	2183	11	,	,	,
26209	2183	12	sweeten	sweeten	VBN
26209	2183	13	with	with	IN
26209	2183	14	two	two	CD
26209	2183	15	tablespoonfuls	tablespoonful	NNS
26209	2183	16	of	of	IN
26209	2183	17	granulated	granulate	VBN
26209	2183	18	sugar	sugar	NN
26209	2183	19	.	.	.
26209	2184	1	While	while	IN
26209	2184	2	the	the	DT
26209	2184	3	milk	milk	NN
26209	2184	4	is	be	VBZ
26209	2184	5	coming	come	VBG
26209	2184	6	to	to	IN
26209	2184	7	the	the	DT
26209	2184	8	boiling	boiling	NN
26209	2184	9	point	point	NN
26209	2184	10	beat	beat	VBD
26209	2184	11	the	the	DT
26209	2184	12	yolks	yolk	NNS
26209	2184	13	of	of	IN
26209	2184	14	four	four	CD
26209	2184	15	eggs	egg	NNS
26209	2184	16	until	until	IN
26209	2184	17	light	light	NN
26209	2184	18	and	and	CC
26209	2184	19	creamy	creamy	JJ
26209	2184	20	,	,	,
26209	2184	21	add	add	VB
26209	2184	22	the	the	DT
26209	2184	23	hot	hot	JJ
26209	2184	24	milk	milk	NN
26209	2184	25	to	to	IN
26209	2184	26	the	the	DT
26209	2184	27	eggs	egg	NNS
26209	2184	28	,	,	,
26209	2184	29	stirring	stir	VBG
26209	2184	30	briskly	briskly	RB
26209	2184	31	,	,	,
26209	2184	32	then	then	RB
26209	2184	33	turn	turn	VB
26209	2184	34	it	-PRON-	PRP
26209	2184	35	into	into	IN
26209	2184	36	the	the	DT
26209	2184	37	boiler	boiler	NN
26209	2184	38	,	,	,
26209	2184	39	stirring	stir	VBG
26209	2184	40	rapidly	rapidly	RB
26209	2184	41	until	until	IN
26209	2184	42	it	-PRON-	PRP
26209	2184	43	thickens	thicken	VBZ
26209	2184	44	,	,	,
26209	2184	45	remove	remove	VB
26209	2184	46	from	from	IN
26209	2184	47	the	the	DT
26209	2184	48	fire	fire	NN
26209	2184	49	,	,	,
26209	2184	50	turn	turn	VB
26209	2184	51	into	into	IN
26209	2184	52	a	a	DT
26209	2184	53	bowl	bowl	NN
26209	2184	54	,	,	,
26209	2184	55	flavor	flavor	NN
26209	2184	56	with	with	IN
26209	2184	57	vanilla	vanilla	NN
26209	2184	58	extract	extract	NN
26209	2184	59	and	and	CC
26209	2184	60	serve	serve	VB
26209	2184	61	very	very	RB
26209	2184	62	cold	cold	JJ
26209	2184	63	.	.	.
26209	2185	1	SAUCE	SAUCE	VBN
26209	2185	2	FOR	for	IN
26209	2185	3	NOODLE	noodle	NN
26209	2185	4	PUDDING	PUDDING	NNP
26209	2185	5	.	.	.
26209	2186	1	Four	four	CD
26209	2186	2	egg	egg	NN
26209	2186	3	yolks	yolk	NNS
26209	2186	4	,	,	,
26209	2186	5	four	four	CD
26209	2186	6	ounces	ounce	NNS
26209	2186	7	of	of	IN
26209	2186	8	sugar	sugar	NN
26209	2186	9	,	,	,
26209	2186	10	a	a	DT
26209	2186	11	quarter	quarter	NN
26209	2186	12	of	of	IN
26209	2186	13	a	a	DT
26209	2186	14	cup	cup	NN
26209	2186	15	of	of	IN
26209	2186	16	sherry	sherry	NNP
26209	2186	17	,	,	,
26209	2186	18	one	one	CD
26209	2186	19	teaspoonful	teaspoonful	NN
26209	2186	20	of	of	IN
26209	2186	21	potato	potato	NN
26209	2186	22	flour	flour	NN
26209	2186	23	,	,	,
26209	2186	24	half	half	PDT
26209	2186	25	a	a	DT
26209	2186	26	cup	cup	NN
26209	2186	27	of	of	IN
26209	2186	28	water	water	NN
26209	2186	29	,	,	,
26209	2186	30	the	the	DT
26209	2186	31	rind	rind	NN
26209	2186	32	of	of	IN
26209	2186	33	half	half	NN
26209	2186	34	and	and	CC
26209	2186	35	the	the	DT
26209	2186	36	juice	juice	NN
26209	2186	37	of	of	IN
26209	2186	38	one	one	CD
26209	2186	39	lemon	lemon	NN
26209	2186	40	.	.	.
26209	2187	1	Beat	beat	VB
26209	2187	2	quickly	quickly	RB
26209	2187	3	over	over	IN
26209	2187	4	hot	hot	JJ
26209	2187	5	water	water	NN
26209	2187	6	until	until	IN
26209	2187	7	the	the	DT
26209	2187	8	sauce	sauce	NN
26209	2187	9	thickens	thicken	VBZ
26209	2187	10	,	,	,
26209	2187	11	then	then	RB
26209	2187	12	serve	serve	VB
26209	2187	13	at	at	IN
26209	2187	14	once	once	RB
26209	2187	15	.	.	.
26209	2188	1	MAPLE	MAPLE	NNP
26209	2188	2	SYRUP	SYRUP	NNP
26209	2188	3	SAUCE	SAUCE	VBN
26209	2188	4	.	.	.
26209	2189	1	Half	half	PDT
26209	2189	2	a	a	DT
26209	2189	3	pound	pound	NN
26209	2189	4	of	of	IN
26209	2189	5	maple	maple	NN
26209	2189	6	sugar	sugar	NN
26209	2189	7	dissolved	dissolve	VBN
26209	2189	8	in	in	IN
26209	2189	9	half	half	PDT
26209	2189	10	a	a	DT
26209	2189	11	cup	cup	NN
26209	2189	12	of	of	IN
26209	2189	13	cream	cream	NN
26209	2189	14	,	,	,
26209	2189	15	or	or	CC
26209	2189	16	rich	rich	JJ
26209	2189	17	milk	milk	NN
26209	2189	18	.	.	.
26209	2190	1	If	if	IN
26209	2190	2	the	the	DT
26209	2190	3	latter	latter	NN
26209	2190	4	is	be	VBZ
26209	2190	5	used	use	VBN
26209	2190	6	add	add	VB
26209	2190	7	a	a	DT
26209	2190	8	teaspoonful	teaspoonful	NN
26209	2190	9	of	of	IN
26209	2190	10	butter	butter	NN
26209	2190	11	.	.	.
26209	2191	1	Savory	Savory	NNP
26209	2191	2	Sauces	Sauces	NNPS
26209	2191	3	.	.	.
26209	2192	1	In	in	IN
26209	2192	2	making	make	VBG
26209	2192	3	sauces	sauce	NNS
26209	2192	4	great	great	JJ
26209	2192	5	care	care	NN
26209	2192	6	should	should	MD
26209	2192	7	be	be	VB
26209	2192	8	taken	take	VBN
26209	2192	9	to	to	TO
26209	2192	10	have	have	VB
26209	2192	11	the	the	DT
26209	2192	12	saucepans	saucepan	NNS
26209	2192	13	scrupulously	scrupulously	RB
26209	2192	14	clean	clean	JJ
26209	2192	15	and	and	CC
26209	2192	16	only	only	JJ
26209	2192	17	granite	granite	NN
26209	2192	18	-	-	HYPH
26209	2192	19	ware	ware	NN
26209	2192	20	or	or	CC
26209	2192	21	porcelain	porcelain	NN
26209	2192	22	-	-	HYPH
26209	2192	23	lined	line	VBN
26209	2192	24	saucepans	saucepan	NNS
26209	2192	25	should	should	MD
26209	2192	26	be	be	VB
26209	2192	27	used	use	VBN
26209	2192	28	,	,	,
26209	2192	29	especially	especially	RB
26209	2192	30	where	where	WRB
26209	2192	31	there	there	EX
26209	2192	32	is	be	VBZ
26209	2192	33	any	any	DT
26209	2192	34	acid	acid	NN
26209	2192	35	as	as	IN
26209	2192	36	in	in	IN
26209	2192	37	tomatoes	tomato	NNS
26209	2192	38	or	or	CC
26209	2192	39	pickles	pickle	NNS
26209	2192	40	.	.	.
26209	2193	1	Never	never	RB
26209	2193	2	use	use	VB
26209	2193	3	an	an	DT
26209	2193	4	iron	iron	NN
26209	2193	5	spider	spider	NN
26209	2193	6	except	except	IN
26209	2193	7	for	for	IN
26209	2193	8	browning	brown	VBG
26209	2193	9	butter	butter	NN
26209	2193	10	and	and	CC
26209	2193	11	flour	flour	NN
26209	2193	12	together	together	RB
26209	2193	13	as	as	IN
26209	2193	14	they	-PRON-	PRP
26209	2193	15	will	will	MD
26209	2193	16	not	not	RB
26209	2193	17	brown	brown	VB
26209	2193	18	in	in	IN
26209	2193	19	a	a	DT
26209	2193	20	saucepan	saucepan	NN
26209	2193	21	.	.	.
26209	2194	1	VEGETABLE	vegetable	NN
26209	2194	2	STOCK	stock	NN
26209	2194	3	FOR	for	IN
26209	2194	4	SAUCES	sauce	NNS
26209	2194	5	.	.	.
26209	2195	1	Take	take	VB
26209	2195	2	any	any	DT
26209	2195	3	kinds	kind	NNS
26209	2195	4	of	of	IN
26209	2195	5	vegetables	vegetable	NNS
26209	2195	6	convenient	convenient	JJ
26209	2195	7	,	,	,
26209	2195	8	such	such	JJ
26209	2195	9	as	as	IN
26209	2195	10	parsnips	parsnip	NNS
26209	2195	11	,	,	,
26209	2195	12	celery	celery	NN
26209	2195	13	,	,	,
26209	2195	14	carrots	carrot	NNS
26209	2195	15	,	,	,
26209	2195	16	turnips	turnip	NNS
26209	2195	17	,	,	,
26209	2195	18	green	green	JJ
26209	2195	19	pepper	pepper	NN
26209	2195	20	,	,	,
26209	2195	21	onion	onion	NN
26209	2195	22	,	,	,
26209	2195	23	leek	leek	NNP
26209	2195	24	,	,	,
26209	2195	25	parsley	parsley	NN
26209	2195	26	,	,	,
26209	2195	27	celery	celery	NN
26209	2195	28	tops	top	NNS
26209	2195	29	,	,	,
26209	2195	30	celery	celery	NN
26209	2195	31	root	root	NN
26209	2195	32	,	,	,
26209	2195	33	Jerusalem	Jerusalem	NNP
26209	2195	34	artichokes	artichoke	VBZ
26209	2195	35	,	,	,
26209	2195	36	a	a	DT
26209	2195	37	bay	bay	NN
26209	2195	38	leaf	leaf	NN
26209	2195	39	,	,	,
26209	2195	40	two	two	CD
26209	2195	41	cloves	clove	NNS
26209	2195	42	,	,	,
26209	2195	43	two	two	CD
26209	2195	44	allspice	allspice	NN
26209	2195	45	,	,	,
26209	2195	46	and	and	CC
26209	2195	47	cook	cook	NN
26209	2195	48	in	in	IN
26209	2195	49	water	water	NN
26209	2195	50	until	until	IN
26209	2195	51	tender	tender	NN
26209	2195	52	;	;	:
26209	2195	53	strain	strain	NN
26209	2195	54	,	,	,
26209	2195	55	pressing	press	VBG
26209	2195	56	all	all	RB
26209	2195	57	from	from	IN
26209	2195	58	the	the	DT
26209	2195	59	vegetables	vegetable	NNS
26209	2195	60	.	.	.
26209	2196	1	The	the	DT
26209	2196	2	water	water	NN
26209	2196	3	Jerusalem	Jerusalem	NNP
26209	2196	4	artichokes	artichoke	NNS
26209	2196	5	are	be	VBP
26209	2196	6	boiled	boil	VBN
26209	2196	7	in	in	IN
26209	2196	8	is	be	VBZ
26209	2196	9	valuable	valuable	JJ
26209	2196	10	for	for	IN
26209	2196	11	sauces	sauce	NNS
26209	2196	12	.	.	.
26209	2197	1	The	the	DT
26209	2197	2	liquid	liquid	NN
26209	2197	3	from	from	IN
26209	2197	4	canned	can	VBN
26209	2197	5	peas	pea	NNS
26209	2197	6	is	be	VBZ
26209	2197	7	also	also	RB
26209	2197	8	excellent	excellent	JJ
26209	2197	9	.	.	.
26209	2198	1	Care	care	NN
26209	2198	2	must	must	MD
26209	2198	3	be	be	VB
26209	2198	4	taken	take	VBN
26209	2198	5	in	in	IN
26209	2198	6	putting	put	VBG
26209	2198	7	the	the	DT
26209	2198	8	vegetables	vegetable	NNS
26209	2198	9	together	together	RB
26209	2198	10	not	not	RB
26209	2198	11	to	to	TO
26209	2198	12	let	let	VB
26209	2198	13	any	any	DT
26209	2198	14	one	one	CD
26209	2198	15	predominate	predominate	NN
26209	2198	16	,	,	,
26209	2198	17	turnip	turnip	VBP
26209	2198	18	especially	especially	RB
26209	2198	19	,	,	,
26209	2198	20	as	as	IN
26209	2198	21	it	-PRON-	PRP
26209	2198	22	makes	make	VBZ
26209	2198	23	a	a	DT
26209	2198	24	sauce	sauce	NN
26209	2198	25	very	very	RB
26209	2198	26	bitter	bitter	JJ
26209	2198	27	.	.	.
26209	2199	1	COLORING	color	VBG
26209	2199	2	FOR	for	IN
26209	2199	3	SAUCES	sauce	NNS
26209	2199	4	,	,	,
26209	2199	5	SOUPS	SOUPS	NNP
26209	2199	6	,	,	,
26209	2199	7	Etc	Etc	NNP
26209	2199	8	.	.	.
26209	2200	1	Melt	melt	VB
26209	2200	2	a	a	DT
26209	2200	3	quarter	quarter	NN
26209	2200	4	of	of	IN
26209	2200	5	a	a	DT
26209	2200	6	pound	pound	NN
26209	2200	7	of	of	IN
26209	2200	8	granulated	granulate	VBN
26209	2200	9	sugar	sugar	NN
26209	2200	10	in	in	IN
26209	2200	11	a	a	DT
26209	2200	12	spider	spider	NN
26209	2200	13	,	,	,
26209	2200	14	cook	cook	NN
26209	2200	15	until	until	IN
26209	2200	16	it	-PRON-	PRP
26209	2200	17	is	be	VBZ
26209	2200	18	a	a	DT
26209	2200	19	very	very	RB
26209	2200	20	dark	dark	JJ
26209	2200	21	,	,	,
26209	2200	22	rich	rich	JJ
26209	2200	23	brown	brown	NNP
26209	2200	24	,	,	,
26209	2200	25	almost	almost	RB
26209	2200	26	black	black	JJ
26209	2200	27	,	,	,
26209	2200	28	stir	stir	VB
26209	2200	29	constantly	constantly	RB
26209	2200	30	.	.	.
26209	2201	1	Great	great	JJ
26209	2201	2	care	care	NN
26209	2201	3	must	must	MD
26209	2201	4	be	be	VB
26209	2201	5	taken	take	VBN
26209	2201	6	that	that	IN
26209	2201	7	it	-PRON-	PRP
26209	2201	8	does	do	VBZ
26209	2201	9	not	not	RB
26209	2201	10	burn	burn	VB
26209	2201	11	.	.	.
26209	2202	1	When	when	WRB
26209	2202	2	done	do	VBN
26209	2202	3	pour	pour	NN
26209	2202	4	over	over	IN
26209	2202	5	it	-PRON-	PRP
26209	2202	6	a	a	DT
26209	2202	7	quart	quart	NN
26209	2202	8	of	of	IN
26209	2202	9	boiling	boil	VBG
26209	2202	10	water	water	NN
26209	2202	11	and	and	CC
26209	2202	12	let	let	VB
26209	2202	13	it	-PRON-	PRP
26209	2202	14	cook	cook	VB
26209	2202	15	until	until	IN
26209	2202	16	the	the	DT
26209	2202	17	caramel	caramel	NN
26209	2202	18	is	be	VBZ
26209	2202	19	entirely	entirely	RB
26209	2202	20	dissolved	dissolve	VBN
26209	2202	21	,	,	,
26209	2202	22	pour	pour	VB
26209	2202	23	it	-PRON-	PRP
26209	2202	24	out	out	RP
26209	2202	25	and	and	CC
26209	2202	26	when	when	WRB
26209	2202	27	cold	cold	JJ
26209	2202	28	strain	strain	NN
26209	2202	29	and	and	CC
26209	2202	30	bottle	bottle	NN
26209	2202	31	.	.	.
26209	2203	1	It	-PRON-	PRP
26209	2203	2	will	will	MD
26209	2203	3	keep	keep	VB
26209	2203	4	indefinitely	indefinitely	RB
26209	2203	5	and	and	CC
26209	2203	6	a	a	DT
26209	2203	7	tablespoonful	tablespoonful	JJ
26209	2203	8	will	will	MD
26209	2203	9	give	give	VB
26209	2203	10	color	color	NN
26209	2203	11	to	to	IN
26209	2203	12	a	a	DT
26209	2203	13	pint	pint	NN
26209	2203	14	of	of	IN
26209	2203	15	liquid	liquid	NN
26209	2203	16	.	.	.
26209	2204	1	OLIVE	olive	JJ
26209	2204	2	SAUCE	SAUCE	VBN
26209	2204	3	.	.	.
26209	2205	1	Melt	melt	VB
26209	2205	2	a	a	DT
26209	2205	3	heaping	heaping	NN
26209	2205	4	tablespoonful	tablespoonful	NN
26209	2205	5	of	of	IN
26209	2205	6	butter	butter	NN
26209	2205	7	in	in	IN
26209	2205	8	a	a	DT
26209	2205	9	spider	spider	NN
26209	2205	10	and	and	CC
26209	2205	11	when	when	WRB
26209	2205	12	it	-PRON-	PRP
26209	2205	13	begins	begin	VBZ
26209	2205	14	to	to	TO
26209	2205	15	brown	brown	VB
26209	2205	16	stir	stir	VB
26209	2205	17	into	into	IN
26209	2205	18	it	-PRON-	PRP
26209	2205	19	a	a	DT
26209	2205	20	heaping	heaping	NN
26209	2205	21	tablespoonful	tablespoonful	NN
26209	2205	22	of	of	IN
26209	2205	23	flour	flour	NN
26209	2205	24	,	,	,
26209	2205	25	let	let	VB
26209	2205	26	it	-PRON-	PRP
26209	2205	27	cook	cook	VB
26209	2205	28	until	until	IN
26209	2205	29	a	a	DT
26209	2205	30	very	very	RB
26209	2205	31	dark	dark	JJ
26209	2205	32	brown	brown	NN
26209	2205	33	,	,	,
26209	2205	34	but	but	CC
26209	2205	35	be	be	VB
26209	2205	36	careful	careful	JJ
26209	2205	37	not	not	RB
26209	2205	38	to	to	TO
26209	2205	39	let	let	VB
26209	2205	40	it	-PRON-	PRP
26209	2205	41	burn	burn	VB
26209	2205	42	,	,	,
26209	2205	43	then	then	RB
26209	2205	44	add	add	VB
26209	2205	45	enough	enough	JJ
26209	2205	46	rich	rich	JJ
26209	2205	47	vegetable	vegetable	NN
26209	2205	48	stock	stock	NN
26209	2205	49	to	to	TO
26209	2205	50	make	make	VB
26209	2205	51	a	a	DT
26209	2205	52	thick	thick	JJ
26209	2205	53	cream	cream	NN
26209	2205	54	-	-	HYPH
26209	2205	55	like	like	JJ
26209	2205	56	sauce	sauce	NN
26209	2205	57	.	.	.
26209	2206	1	Have	have	VBP
26209	2206	2	ready	ready	JJ
26209	2206	3	some	some	DT
26209	2206	4	olives	olive	NNS
26209	2206	5	--	--	:
26209	2206	6	six	six	CD
26209	2206	7	or	or	CC
26209	2206	8	seven	seven	CD
26209	2206	9	,	,	,
26209	2206	10	that	that	WDT
26209	2206	11	have	have	VBP
26209	2206	12	been	be	VBN
26209	2206	13	boiled	boil	VBN
26209	2206	14	a	a	DT
26209	2206	15	few	few	JJ
26209	2206	16	minutes	minute	NNS
26209	2206	17	in	in	IN
26209	2206	18	water	water	NN
26209	2206	19	and	and	CC
26209	2206	20	cut	cut	VBD
26209	2206	21	from	from	IN
26209	2206	22	the	the	DT
26209	2206	23	stones	stone	NNS
26209	2206	24	,	,	,
26209	2206	25	add	add	VB
26209	2206	26	these	these	DT
26209	2206	27	to	to	IN
26209	2206	28	the	the	DT
26209	2206	29	sauce	sauce	NN
26209	2206	30	,	,	,
26209	2206	31	season	season	NN
26209	2206	32	with	with	IN
26209	2206	33	pepper	pepper	NN
26209	2206	34	and	and	CC
26209	2206	35	salt	salt	NN
26209	2206	36	to	to	TO
26209	2206	37	taste	taste	NN
26209	2206	38	,	,	,
26209	2206	39	bring	bring	VB
26209	2206	40	to	to	IN
26209	2206	41	the	the	DT
26209	2206	42	boiling	boiling	NN
26209	2206	43	point	point	NN
26209	2206	44	and	and	CC
26209	2206	45	serve	serve	VB
26209	2206	46	.	.	.
26209	2207	1	SAUCE	SAUCE	NNP
26209	2207	2	HOLLANDAISE	HOLLANDAISE	NNP
26209	2207	3	.	.	.
26209	2208	1	One	one	CD
26209	2208	2	-	-	HYPH
26209	2208	3	quarter	quarter	NN
26209	2208	4	of	of	IN
26209	2208	5	a	a	DT
26209	2208	6	pound	pound	NN
26209	2208	7	of	of	IN
26209	2208	8	butter	butter	NN
26209	2208	9	,	,	,
26209	2208	10	one	one	CD
26209	2208	11	-	-	HYPH
26209	2208	12	quarter	quarter	NN
26209	2208	13	of	of	IN
26209	2208	14	a	a	DT
26209	2208	15	cup	cup	NN
26209	2208	16	of	of	IN
26209	2208	17	water	water	NN
26209	2208	18	,	,	,
26209	2208	19	one	one	CD
26209	2208	20	-	-	HYPH
26209	2208	21	quarter	quarter	NN
26209	2208	22	of	of	IN
26209	2208	23	a	a	DT
26209	2208	24	teaspoonful	teaspoonful	NN
26209	2208	25	of	of	IN
26209	2208	26	salt	salt	NN
26209	2208	27	,	,	,
26209	2208	28	the	the	DT
26209	2208	29	juice	juice	NN
26209	2208	30	of	of	IN
26209	2208	31	a	a	DT
26209	2208	32	quarter	quarter	NN
26209	2208	33	of	of	IN
26209	2208	34	a	a	DT
26209	2208	35	lemon	lemon	NN
26209	2208	36	,	,	,
26209	2208	37	a	a	DT
26209	2208	38	dash	dash	NN
26209	2208	39	of	of	IN
26209	2208	40	cayenne	cayenne	NN
26209	2208	41	,	,	,
26209	2208	42	and	and	CC
26209	2208	43	the	the	DT
26209	2208	44	yolks	yolk	NNS
26209	2208	45	of	of	IN
26209	2208	46	three	three	CD
26209	2208	47	eggs	egg	NNS
26209	2208	48	.	.	.
26209	2209	1	Beat	beat	VB
26209	2209	2	the	the	DT
26209	2209	3	butter	butter	NN
26209	2209	4	to	to	IN
26209	2209	5	a	a	DT
26209	2209	6	cream	cream	NN
26209	2209	7	and	and	CC
26209	2209	8	stir	stir	VB
26209	2209	9	in	in	IN
26209	2209	10	the	the	DT
26209	2209	11	yolks	yolk	NNS
26209	2209	12	of	of	IN
26209	2209	13	eggs	egg	NNS
26209	2209	14	,	,	,
26209	2209	15	one	one	CD
26209	2209	16	at	at	IN
26209	2209	17	a	a	DT
26209	2209	18	time	time	NN
26209	2209	19	,	,	,
26209	2209	20	then	then	RB
26209	2209	21	the	the	DT
26209	2209	22	lemon	lemon	NN
26209	2209	23	juice	juice	NN
26209	2209	24	,	,	,
26209	2209	25	salt	salt	NN
26209	2209	26	and	and	CC
26209	2209	27	pepper	pepper	NN
26209	2209	28	.	.	.
26209	2210	1	Set	set	VB
26209	2210	2	the	the	DT
26209	2210	3	bowl	bowl	NN
26209	2210	4	it	-PRON-	PRP
26209	2210	5	is	be	VBZ
26209	2210	6	mixed	mix	VBN
26209	2210	7	in	in	RP
26209	2210	8	in	in	IN
26209	2210	9	a	a	DT
26209	2210	10	pan	pan	NN
26209	2210	11	of	of	IN
26209	2210	12	boiling	boil	VBG
26209	2210	13	water	water	NN
26209	2210	14	on	on	IN
26209	2210	15	the	the	DT
26209	2210	16	fire	fire	NN
26209	2210	17	,	,	,
26209	2210	18	beating	beat	VBG
26209	2210	19	constantly	constantly	RB
26209	2210	20	with	with	IN
26209	2210	21	an	an	DT
26209	2210	22	egg	egg	NN
26209	2210	23	beater	beater	NN
26209	2210	24	,	,	,
26209	2210	25	and	and	CC
26209	2210	26	when	when	WRB
26209	2210	27	it	-PRON-	PRP
26209	2210	28	begins	begin	VBZ
26209	2210	29	to	to	TO
26209	2210	30	thicken	thicken	VB
26209	2210	31	stir	stir	NN
26209	2210	32	in	in	IN
26209	2210	33	gradually	gradually	RB
26209	2210	34	the	the	DT
26209	2210	35	boiling	boiling	NN
26209	2210	36	water	water	NN
26209	2210	37	.	.	.
26209	2211	1	When	when	WRB
26209	2211	2	it	-PRON-	PRP
26209	2211	3	is	be	VBZ
26209	2211	4	as	as	RB
26209	2211	5	thick	thick	JJ
26209	2211	6	as	as	IN
26209	2211	7	soft	soft	JJ
26209	2211	8	custard	custard	NN
26209	2211	9	it	-PRON-	PRP
26209	2211	10	is	be	VBZ
26209	2211	11	done	do	VBN
26209	2211	12	.	.	.
26209	2212	1	Great	great	JJ
26209	2212	2	care	care	NN
26209	2212	3	must	must	MD
26209	2212	4	be	be	VB
26209	2212	5	taken	take	VBN
26209	2212	6	not	not	RB
26209	2212	7	to	to	TO
26209	2212	8	let	let	VB
26209	2212	9	it	-PRON-	PRP
26209	2212	10	remain	remain	VB
26209	2212	11	too	too	RB
26209	2212	12	long	long	RB
26209	2212	13	on	on	IN
26209	2212	14	the	the	DT
26209	2212	15	fire	fire	NN
26209	2212	16	or	or	CC
26209	2212	17	it	-PRON-	PRP
26209	2212	18	will	will	MD
26209	2212	19	curdle	curdle	VB
26209	2212	20	.	.	.
26209	2213	1	DRAWN	DRAWN	NNP
26209	2213	2	BUTTER	butter	NN
26209	2213	3	OR	or	CC
26209	2213	4	CREAM	cream	NN
26209	2213	5	SAUCE	SAUCE	VBN
26209	2213	6	.	.	.
26209	2214	1	Melt	melt	VB
26209	2214	2	a	a	DT
26209	2214	3	large	large	JJ
26209	2214	4	heaping	heaping	NN
26209	2214	5	tablespoonful	tablespoonful	NN
26209	2214	6	of	of	IN
26209	2214	7	butter	butter	NN
26209	2214	8	and	and	CC
26209	2214	9	stir	stir	VB
26209	2214	10	into	into	IN
26209	2214	11	it	-PRON-	PRP
26209	2214	12	a	a	DT
26209	2214	13	heaping	heaping	NN
26209	2214	14	teaspoonful	teaspoonful	JJ
26209	2214	15	of	of	IN
26209	2214	16	flour	flour	NN
26209	2214	17	,	,	,
26209	2214	18	let	let	VB
26209	2214	19	them	-PRON-	PRP
26209	2214	20	cook	cook	VB
26209	2214	21	together	together	RB
26209	2214	22	without	without	IN
26209	2214	23	browning	brown	VBG
26209	2214	24	and	and	CC
26209	2214	25	add	add	VB
26209	2214	26	by	by	IN
26209	2214	27	degrees	degree	NNS
26209	2214	28	a	a	DT
26209	2214	29	cup	cup	NN
26209	2214	30	of	of	IN
26209	2214	31	hot	hot	JJ
26209	2214	32	milk	milk	NN
26209	2214	33	.	.	.
26209	2215	1	CURRY	CURRY	NNP
26209	2215	2	SAUCE	SAUCE	NNP
26209	2215	3	.	.	.
26209	2216	1	Curry	Curry	NNP
26209	2216	2	sauce	sauce	NN
26209	2216	3	is	be	VBZ
26209	2216	4	made	make	VBN
26209	2216	5	by	by	IN
26209	2216	6	adding	add	VBG
26209	2216	7	curry	curry	NN
26209	2216	8	powder	powder	NN
26209	2216	9	to	to	TO
26209	2216	10	taste	taste	VB
26209	2216	11	to	to	IN
26209	2216	12	a	a	DT
26209	2216	13	white	white	JJ
26209	2216	14	sauce	sauce	NN
26209	2216	15	.	.	.
26209	2217	1	It	-PRON-	PRP
26209	2217	2	may	may	MD
26209	2217	3	likewise	likewise	RB
26209	2217	4	be	be	VB
26209	2217	5	added	add	VBN
26209	2217	6	to	to	IN
26209	2217	7	a	a	DT
26209	2217	8	brown	brown	JJ
26209	2217	9	sauce	sauce	NN
26209	2217	10	.	.	.
26209	2218	1	CHEESE	CHEESE	NNP
26209	2218	2	SAUCE	SAUCE	NNP
26209	2218	3	.	.	.
26209	2219	1	A	a	DT
26209	2219	2	white	white	JJ
26209	2219	3	or	or	CC
26209	2219	4	cream	cream	NN
26209	2219	5	sauce	sauce	NN
26209	2219	6	with	with	IN
26209	2219	7	grated	grate	VBN
26209	2219	8	Parmesan	Parmesan	NNP
26209	2219	9	cheese	cheese	NN
26209	2219	10	added	add	VBD
26209	2219	11	to	to	IN
26209	2219	12	taste	taste	NN
26209	2219	13	.	.	.
26209	2220	1	TOMATO	TOMATO	NNP
26209	2220	2	SAUCE	SAUCE	NNP
26209	2220	3	.	.	.
26209	2221	1	Melt	melt	VB
26209	2221	2	a	a	DT
26209	2221	3	large	large	JJ
26209	2221	4	tablespoonful	tablespoonful	NN
26209	2221	5	of	of	IN
26209	2221	6	butter	butter	NN
26209	2221	7	in	in	IN
26209	2221	8	a	a	DT
26209	2221	9	saucepan	saucepan	NN
26209	2221	10	over	over	IN
26209	2221	11	the	the	DT
26209	2221	12	fire	fire	NN
26209	2221	13	,	,	,
26209	2221	14	when	when	WRB
26209	2221	15	it	-PRON-	PRP
26209	2221	16	bubbles	bubble	VBZ
26209	2221	17	put	put	VBN
26209	2221	18	into	into	IN
26209	2221	19	it	-PRON-	PRP
26209	2221	20	a	a	DT
26209	2221	21	small	small	JJ
26209	2221	22	onion	onion	NN
26209	2221	23	and	and	CC
26209	2221	24	half	half	PDT
26209	2221	25	a	a	DT
26209	2221	26	green	green	JJ
26209	2221	27	pepper	pepper	NN
26209	2221	28	,	,	,
26209	2221	29	if	if	IN
26209	2221	30	convenient	convenient	JJ
26209	2221	31	,	,	,
26209	2221	32	chopped	chop	VBD
26209	2221	33	very	very	RB
26209	2221	34	fine	fine	JJ
26209	2221	35	.	.	.
26209	2222	1	Simmer	simmer	NN
26209	2222	2	gently	gently	RB
26209	2222	3	for	for	IN
26209	2222	4	a	a	DT
26209	2222	5	few	few	JJ
26209	2222	6	minutes	minute	NNS
26209	2222	7	,	,	,
26209	2222	8	then	then	RB
26209	2222	9	stir	stir	VB
26209	2222	10	in	in	IN
26209	2222	11	a	a	DT
26209	2222	12	heaping	heaping	NN
26209	2222	13	teaspoonful	teaspoonful	JJ
26209	2222	14	of	of	IN
26209	2222	15	flour	flour	NN
26209	2222	16	,	,	,
26209	2222	17	and	and	CC
26209	2222	18	add	add	VB
26209	2222	19	four	four	CD
26209	2222	20	nice	nice	JJ
26209	2222	21	,	,	,
26209	2222	22	fresh	fresh	JJ
26209	2222	23	tomatoes	tomato	NNS
26209	2222	24	peeled	peel	VBD
26209	2222	25	and	and	CC
26209	2222	26	cut	cut	VBN
26209	2222	27	small	small	JJ
26209	2222	28	--	--	:
26209	2222	29	canned	can	VBN
26209	2222	30	tomatoes	tomato	NNS
26209	2222	31	may	may	MD
26209	2222	32	be	be	VB
26209	2222	33	used	use	VBN
26209	2222	34	--	--	:
26209	2222	35	a	a	DT
26209	2222	36	gill	gill	NN
26209	2222	37	of	of	IN
26209	2222	38	vegetable	vegetable	JJ
26209	2222	39	stock	stock	NN
26209	2222	40	,	,	,
26209	2222	41	a	a	DT
26209	2222	42	clove	clove	NN
26209	2222	43	and	and	CC
26209	2222	44	part	part	NN
26209	2222	45	of	of	IN
26209	2222	46	a	a	DT
26209	2222	47	bay	bay	NN
26209	2222	48	leaf	leaf	NN
26209	2222	49	,	,	,
26209	2222	50	and	and	CC
26209	2222	51	pepper	pepper	NN
26209	2222	52	and	and	CC
26209	2222	53	salt	salt	NN
26209	2222	54	to	to	IN
26209	2222	55	taste	taste	NN
26209	2222	56	.	.	.
26209	2223	1	Let	let	VB
26209	2223	2	it	-PRON-	PRP
26209	2223	3	cook	cook	VB
26209	2223	4	gently	gently	RB
26209	2223	5	for	for	IN
26209	2223	6	half	half	PDT
26209	2223	7	an	an	DT
26209	2223	8	hour	hour	NN
26209	2223	9	and	and	CC
26209	2223	10	press	press	NN
26209	2223	11	through	through	IN
26209	2223	12	a	a	DT
26209	2223	13	fine	fine	JJ
26209	2223	14	sieve	sieve	NN
26209	2223	15	.	.	.
26209	2224	1	SAUCE	SAUCE	VBN
26209	2224	2	TARTARE	TARTARE	NNP
26209	2224	3	may	may	MD
26209	2224	4	be	be	VB
26209	2224	5	made	make	VBN
26209	2224	6	by	by	IN
26209	2224	7	beating	beat	VBG
26209	2224	8	a	a	DT
26209	2224	9	small	small	JJ
26209	2224	10	tablespoonful	tablespoonful	NN
26209	2224	11	of	of	IN
26209	2224	12	butter	butter	NN
26209	2224	13	to	to	IN
26209	2224	14	a	a	DT
26209	2224	15	cream	cream	NN
26209	2224	16	,	,	,
26209	2224	17	adding	add	VBG
26209	2224	18	salt	salt	NN
26209	2224	19	,	,	,
26209	2224	20	pepper	pepper	NN
26209	2224	21	,	,	,
26209	2224	22	dry	dry	JJ
26209	2224	23	mustard	mustard	NN
26209	2224	24	and	and	CC
26209	2224	25	sugar	sugar	NN
26209	2224	26	to	to	TO
26209	2224	27	taste	taste	VB
26209	2224	28	and	and	CC
26209	2224	29	the	the	DT
26209	2224	30	raw	raw	JJ
26209	2224	31	yolk	yolk	NN
26209	2224	32	of	of	IN
26209	2224	33	an	an	DT
26209	2224	34	egg	egg	NN
26209	2224	35	.	.	.
26209	2225	1	Add	add	VB
26209	2225	2	a	a	DT
26209	2225	3	tablespoonful	tablespoonful	NN
26209	2225	4	of	of	IN
26209	2225	5	olives	olive	NNS
26209	2225	6	,	,	,
26209	2225	7	small	small	JJ
26209	2225	8	cucumbers	cucumber	NNS
26209	2225	9	and	and	CC
26209	2225	10	capers	caper	NNS
26209	2225	11	chopped	chop	VBD
26209	2225	12	very	very	RB
26209	2225	13	fine	fine	JJ
26209	2225	14	and	and	CC
26209	2225	15	a	a	DT
26209	2225	16	few	few	JJ
26209	2225	17	drops	drop	NNS
26209	2225	18	of	of	IN
26209	2225	19	onion	onion	NN
26209	2225	20	juice	juice	NN
26209	2225	21	.	.	.
26209	2226	1	Serve	serve	VB
26209	2226	2	with	with	IN
26209	2226	3	mock	mock	JJ
26209	2226	4	fish	fish	NN
26209	2226	5	cutlets	cutlet	NNS
26209	2226	6	and	and	CC
26209	2226	7	croquettes	croquette	NNS
26209	2226	8	.	.	.
26209	2227	1	SAUCE	SAUCE	VBN
26209	2227	2	PIQUANTE	PIQUANTE	NNS
26209	2227	3	.	.	.
26209	2228	1	Melt	melt	VB
26209	2228	2	a	a	DT
26209	2228	3	heaping	heaping	NN
26209	2228	4	tablespoonful	tablespoonful	NN
26209	2228	5	of	of	IN
26209	2228	6	butter	butter	NN
26209	2228	7	in	in	IN
26209	2228	8	a	a	DT
26209	2228	9	spider	spider	NN
26209	2228	10	and	and	CC
26209	2228	11	when	when	WRB
26209	2228	12	it	-PRON-	PRP
26209	2228	13	bubbles	bubble	VBZ
26209	2228	14	stir	stir	VBP
26209	2228	15	into	into	IN
26209	2228	16	it	-PRON-	PRP
26209	2228	17	a	a	DT
26209	2228	18	heaping	heaping	NN
26209	2228	19	tablespoonful	tablespoonful	NN
26209	2228	20	of	of	IN
26209	2228	21	flour	flour	NN
26209	2228	22	,	,	,
26209	2228	23	cook	cook	VB
26209	2228	24	until	until	IN
26209	2228	25	it	-PRON-	PRP
26209	2228	26	turns	turn	VBZ
26209	2228	27	a	a	DT
26209	2228	28	dark	dark	JJ
26209	2228	29	brown	brown	NN
26209	2228	30	,	,	,
26209	2228	31	taking	take	VBG
26209	2228	32	care	care	NN
26209	2228	33	not	not	RB
26209	2228	34	to	to	TO
26209	2228	35	let	let	VB
26209	2228	36	it	-PRON-	PRP
26209	2228	37	burn	burn	VB
26209	2228	38	,	,	,
26209	2228	39	add	add	VB
26209	2228	40	to	to	IN
26209	2228	41	it	-PRON-	PRP
26209	2228	42	enough	enough	JJ
26209	2228	43	well	well	RB
26209	2228	44	-	-	HYPH
26209	2228	45	seasoned	season	VBN
26209	2228	46	vegetable	vegetable	NN
26209	2228	47	stock	stock	NN
26209	2228	48	to	to	TO
26209	2228	49	make	make	VB
26209	2228	50	the	the	DT
26209	2228	51	sauce	sauce	NN
26209	2228	52	the	the	DT
26209	2228	53	proper	proper	JJ
26209	2228	54	consistency	consistency	NN
26209	2228	55	,	,	,
26209	2228	56	then	then	RB
26209	2228	57	pour	pour	VB
26209	2228	58	it	-PRON-	PRP
26209	2228	59	into	into	IN
26209	2228	60	a	a	DT
26209	2228	61	granite	granite	NN
26209	2228	62	-	-	HYPH
26209	2228	63	ware	ware	NN
26209	2228	64	saucepan	saucepan	NN
26209	2228	65	and	and	CC
26209	2228	66	add	add	VB
26209	2228	67	one	one	CD
26209	2228	68	small	small	JJ
26209	2228	69	cucumber	cucumber	NN
26209	2228	70	pickle	pickle	NN
26209	2228	71	,	,	,
26209	2228	72	two	two	CD
26209	2228	73	olives	olive	NNS
26209	2228	74	and	and	CC
26209	2228	75	a	a	DT
26209	2228	76	few	few	JJ
26209	2228	77	capers	caper	NNS
26209	2228	78	,	,	,
26209	2228	79	all	all	DT
26209	2228	80	chopped	chop	VBN
26209	2228	81	very	very	RB
26209	2228	82	fine	fine	JJ
26209	2228	83	;	;	:
26209	2228	84	season	season	NN
26209	2228	85	with	with	IN
26209	2228	86	salt	salt	NN
26209	2228	87	and	and	CC
26209	2228	88	pepper	pepper	NN
26209	2228	89	to	to	IN
26209	2228	90	taste	taste	NN
26209	2228	91	.	.	.
26209	2229	1	Sandwiches	sandwich	NNS
26209	2229	2	.	.	.
26209	2230	1	CHEESE	CHEESE	NNP
26209	2230	2	SANDWICHES	SANDWICHES	NNP
26209	2230	3	.	.	.
26209	2231	1	Half	half	PDT
26209	2231	2	a	a	DT
26209	2231	3	pound	pound	NN
26209	2231	4	of	of	IN
26209	2231	5	grated	grate	VBN
26209	2231	6	cheese	cheese	NN
26209	2231	7	,	,	,
26209	2231	8	one	one	CD
26209	2231	9	tablespoonful	tablespoonful	NN
26209	2231	10	of	of	IN
26209	2231	11	butter	butter	NN
26209	2231	12	,	,	,
26209	2231	13	the	the	DT
26209	2231	14	yolks	yolk	NNS
26209	2231	15	of	of	IN
26209	2231	16	two	two	CD
26209	2231	17	hard	hard	RB
26209	2231	18	-	-	HYPH
26209	2231	19	boiled	boil	VBN
26209	2231	20	eggs	egg	NNS
26209	2231	21	mashed	mash	VBD
26209	2231	22	very	very	RB
26209	2231	23	fine	fine	RB
26209	2231	24	and	and	CC
26209	2231	25	a	a	DT
26209	2231	26	teaspoonful	teaspoonful	NN
26209	2231	27	of	of	IN
26209	2231	28	mayonnaise	mayonnaise	NN
26209	2231	29	dressing	dressing	NN
26209	2231	30	.	.	.
26209	2232	1	Mix	mix	VB
26209	2232	2	the	the	DT
26209	2232	3	ingredients	ingredient	NNS
26209	2232	4	thoroughly	thoroughly	RB
26209	2232	5	;	;	:
26209	2232	6	butter	butter	NN
26209	2232	7	before	before	IN
26209	2232	8	cutting	cut	VBG
26209	2232	9	from	from	IN
26209	2232	10	the	the	DT
26209	2232	11	loaf	loaf	NNS
26209	2232	12	some	some	DT
26209	2232	13	slices	slice	NNS
26209	2232	14	of	of	IN
26209	2232	15	brown	brown	JJ
26209	2232	16	or	or	CC
26209	2232	17	white	white	JJ
26209	2232	18	home	home	RB
26209	2232	19	-	-	HYPH
26209	2232	20	made	make	VBN
26209	2232	21	bread	bread	NN
26209	2232	22	;	;	:
26209	2232	23	spread	spread	VBN
26209	2232	24	with	with	IN
26209	2232	25	the	the	DT
26209	2232	26	mixture	mixture	NN
26209	2232	27	and	and	CC
26209	2232	28	fold	fold	VB
26209	2232	29	together	together	RB
26209	2232	30	.	.	.
26209	2233	1	CELERY	celery	JJ
26209	2233	2	SANDWICHES	SANDWICHES	NNP
26209	2233	3	.	.	.
26209	2234	1	Use	use	VB
26209	2234	2	dainty	dainty	NN
26209	2234	3	little	little	JJ
26209	2234	4	baking	baking	NN
26209	2234	5	powder	powder	NN
26209	2234	6	biscuits	biscuit	NNS
26209	2234	7	freshly	freshly	RB
26209	2234	8	baked	baked	JJ
26209	2234	9	but	but	CC
26209	2234	10	cold	cold	JJ
26209	2234	11	,	,	,
26209	2234	12	or	or	CC
26209	2234	13	white	white	JJ
26209	2234	14	home	home	NN
26209	2234	15	-	-	HYPH
26209	2234	16	made	make	VBN
26209	2234	17	bread	bread	NN
26209	2234	18	for	for	IN
26209	2234	19	these	these	DT
26209	2234	20	sandwiches	sandwich	NNS
26209	2234	21	.	.	.
26209	2235	1	Only	only	RB
26209	2235	2	the	the	DT
26209	2235	3	very	very	RB
26209	2235	4	tender	tender	JJ
26209	2235	5	part	part	NN
26209	2235	6	of	of	IN
26209	2235	7	celery	celery	NN
26209	2235	8	should	should	MD
26209	2235	9	be	be	VB
26209	2235	10	used	use	VBN
26209	2235	11	and	and	CC
26209	2235	12	chopped	chop	VBN
26209	2235	13	fine	fine	JJ
26209	2235	14	and	and	CC
26209	2235	15	put	put	VBD
26209	2235	16	in	in	RP
26209	2235	17	iced	iced	JJ
26209	2235	18	water	water	NN
26209	2235	19	until	until	IN
26209	2235	20	needed	need	VBN
26209	2235	21	.	.	.
26209	2236	1	Add	add	VB
26209	2236	2	a	a	DT
26209	2236	3	few	few	JJ
26209	2236	4	chopped	chop	VBN
26209	2236	5	walnuts	walnut	NNS
26209	2236	6	to	to	IN
26209	2236	7	the	the	DT
26209	2236	8	celery	celery	NN
26209	2236	9	and	and	CC
26209	2236	10	enough	enough	JJ
26209	2236	11	mayonnaise	mayonnaise	NN
26209	2236	12	dressing	dress	VBG
26209	2236	13	to	to	TO
26209	2236	14	hold	hold	VB
26209	2236	15	them	-PRON-	PRP
26209	2236	16	together	together	RB
26209	2236	17	;	;	:
26209	2236	18	butter	butter	VB
26209	2236	19	the	the	DT
26209	2236	20	bread	bread	NN
26209	2236	21	before	before	IN
26209	2236	22	cutting	cut	VBG
26209	2236	23	from	from	IN
26209	2236	24	the	the	DT
26209	2236	25	loaf	loaf	NNS
26209	2236	26	,	,	,
26209	2236	27	spread	spread	VB
26209	2236	28	one	one	CD
26209	2236	29	slice	slice	NN
26209	2236	30	with	with	IN
26209	2236	31	the	the	DT
26209	2236	32	mixture	mixture	NN
26209	2236	33	and	and	CC
26209	2236	34	press	press	VB
26209	2236	35	another	another	DT
26209	2236	36	over	over	IN
26209	2236	37	it	-PRON-	PRP
26209	2236	38	.	.	.
26209	2237	1	If	if	IN
26209	2237	2	biscuits	biscuit	NNS
26209	2237	3	are	be	VBP
26209	2237	4	used	use	VBN
26209	2237	5	,	,	,
26209	2237	6	split	split	VB
26209	2237	7	and	and	CC
26209	2237	8	butter	butter	VB
26209	2237	9	them	-PRON-	PRP
26209	2237	10	.	.	.
26209	2238	1	They	-PRON-	PRP
26209	2238	2	should	should	MD
26209	2238	3	be	be	VB
26209	2238	4	small	small	JJ
26209	2238	5	and	and	CC
26209	2238	6	very	very	RB
26209	2238	7	thin	thin	JJ
26209	2238	8	for	for	IN
26209	2238	9	this	this	DT
26209	2238	10	purpose	purpose	NN
26209	2238	11	and	and	CC
26209	2238	12	browned	brown	VBD
26209	2238	13	delicately	delicately	RB
26209	2238	14	.	.	.
26209	2239	1	NUT	NUT	NNP
26209	2239	2	AND	and	CC
26209	2239	3	CREAM	CREAM	NNP
26209	2239	4	CHEESE	cheese	NN
26209	2239	5	SANDWICHES	sandwiches	NN
26209	2239	6	.	.	.
26209	2240	1	Boston	Boston	NNP
26209	2240	2	brown	brown	JJ
26209	2240	3	bread	bread	NN
26209	2240	4	buttered	butter	VBD
26209	2240	5	on	on	IN
26209	2240	6	the	the	DT
26209	2240	7	loaf	loaf	NN
26209	2240	8	and	and	CC
26209	2240	9	cut	cut	VBN
26209	2240	10	in	in	IN
26209	2240	11	very	very	RB
26209	2240	12	thin	thin	JJ
26209	2240	13	slices	slice	NNS
26209	2240	14	;	;	:
26209	2240	15	spread	spread	VBD
26209	2240	16	with	with	IN
26209	2240	17	a	a	DT
26209	2240	18	filling	filling	NN
26209	2240	19	of	of	IN
26209	2240	20	cream	cream	NN
26209	2240	21	cheese	cheese	NN
26209	2240	22	and	and	CC
26209	2240	23	chopped	chop	VBD
26209	2240	24	walnut	walnut	NN
26209	2240	25	meats	meat	NNS
26209	2240	26	;	;	:
26209	2240	27	press	press	VB
26209	2240	28	a	a	DT
26209	2240	29	buttered	butter	VBN
26209	2240	30	slice	slice	NN
26209	2240	31	over	over	IN
26209	2240	32	it	-PRON-	PRP
26209	2240	33	.	.	.
26209	2241	1	They	-PRON-	PRP
26209	2241	2	may	may	MD
26209	2241	3	be	be	VB
26209	2241	4	cut	cut	VBN
26209	2241	5	in	in	IN
26209	2241	6	fingers	finger	NNS
26209	2241	7	,	,	,
26209	2241	8	rounds	round	NNS
26209	2241	9	or	or	CC
26209	2241	10	half	half	JJ
26209	2241	11	-	-	HYPH
26209	2241	12	moons	moon	NNS
26209	2241	13	.	.	.
26209	2242	1	The	the	DT
26209	2242	2	proportion	proportion	NN
26209	2242	3	is	be	VBZ
26209	2242	4	three	three	CD
26209	2242	5	-	-	HYPH
26209	2242	6	quarters	quarter	NNS
26209	2242	7	of	of	IN
26209	2242	8	a	a	DT
26209	2242	9	cup	cup	NN
26209	2242	10	of	of	IN
26209	2242	11	nuts	nut	NNS
26209	2242	12	to	to	IN
26209	2242	13	a	a	DT
26209	2242	14	ten	ten	CD
26209	2242	15	-	-	HYPH
26209	2242	16	cent	cent	NN
26209	2242	17	package	package	NN
26209	2242	18	of	of	IN
26209	2242	19	Philadelphia	Philadelphia	NNP
26209	2242	20	cream	cream	NN
26209	2242	21	cheese	cheese	NN
26209	2242	22	.	.	.
26209	2243	1	This	this	DT
26209	2243	2	quantity	quantity	NN
26209	2243	3	will	will	MD
26209	2243	4	make	make	VB
26209	2243	5	a	a	DT
26209	2243	6	large	large	JJ
26209	2243	7	number	number	NN
26209	2243	8	of	of	IN
26209	2243	9	sandwiches	sandwich	NNS
26209	2243	10	.	.	.
26209	2244	1	NUT	NUT	NNP
26209	2244	2	SANDWICHES	SANDWICHES	NNP
26209	2244	3	.	.	.
26209	2245	1	Graham	Graham	NNP
26209	2245	2	,	,	,
26209	2245	3	rye	rye	NN
26209	2245	4	,	,	,
26209	2245	5	and	and	CC
26209	2245	6	Boston	Boston	NNP
26209	2245	7	brown	brown	JJ
26209	2245	8	bread	bread	NN
26209	2245	9	make	make	VBP
26209	2245	10	very	very	RB
26209	2245	11	nice	nice	JJ
26209	2245	12	sandwiches	sandwich	NNS
26209	2245	13	.	.	.
26209	2246	1	Butter	butter	VB
26209	2246	2	the	the	DT
26209	2246	3	loaf	loaf	NN
26209	2246	4	and	and	CC
26209	2246	5	cut	cut	VBN
26209	2246	6	in	in	IN
26209	2246	7	very	very	RB
26209	2246	8	thin	thin	JJ
26209	2246	9	slices	slice	NNS
26209	2246	10	,	,	,
26209	2246	11	sprinkle	sprinkle	VBP
26209	2246	12	with	with	IN
26209	2246	13	chopped	chop	VBN
26209	2246	14	nuts	nut	NNS
26209	2246	15	and	and	CC
26209	2246	16	fold	fold	VB
26209	2246	17	together	together	RB
26209	2246	18	.	.	.
26209	2247	1	WHOLE	WHOLE	NNP
26209	2247	2	WHEAT	WHEAT	NNP
26209	2247	3	BREAD	BREAD	NNP
26209	2247	4	AND	and	CC
26209	2247	5	PEANUT	PEANUT	NNP
26209	2247	6	SANDWICHES	sandwiches	NN
26209	2247	7	.	.	.
26209	2248	1	Chop	chop	VB
26209	2248	2	the	the	DT
26209	2248	3	nuts	nut	NNS
26209	2248	4	very	very	RB
26209	2248	5	fine	fine	JJ
26209	2248	6	,	,	,
26209	2248	7	butter	butter	VB
26209	2248	8	the	the	DT
26209	2248	9	bread	bread	NN
26209	2248	10	before	before	IN
26209	2248	11	cutting	cut	VBG
26209	2248	12	from	from	IN
26209	2248	13	the	the	DT
26209	2248	14	loaf	loaf	NNS
26209	2248	15	,	,	,
26209	2248	16	sprinkle	sprinkle	VB
26209	2248	17	the	the	DT
26209	2248	18	nuts	nut	NNS
26209	2248	19	thickly	thickly	RB
26209	2248	20	over	over	IN
26209	2248	21	the	the	DT
26209	2248	22	butter	butter	NN
26209	2248	23	,	,	,
26209	2248	24	press	press	VB
26209	2248	25	two	two	CD
26209	2248	26	slices	slice	NNS
26209	2248	27	together	together	RB
26209	2248	28	.	.	.
26209	2249	1	Boston	Boston	NNP
26209	2249	2	brown	brown	JJ
26209	2249	3	bread	bread	NN
26209	2249	4	with	with	IN
26209	2249	5	raisins	raisin	NNS
26209	2249	6	is	be	VBZ
26209	2249	7	also	also	RB
26209	2249	8	nice	nice	JJ
26209	2249	9	for	for	IN
26209	2249	10	these	these	DT
26209	2249	11	sandwiches	sandwich	NNS
26209	2249	12	.	.	.
26209	2250	1	OLIVE	olive	JJ
26209	2250	2	SANDWICHES	sandwiches	NN
26209	2250	3	.	.	.
26209	2251	1	Prepare	prepare	VB
26209	2251	2	the	the	DT
26209	2251	3	bread	bread	NN
26209	2251	4	and	and	CC
26209	2251	5	butter	butter	NN
26209	2251	6	as	as	IN
26209	2251	7	for	for	IN
26209	2251	8	other	other	JJ
26209	2251	9	sandwiches	sandwich	NNS
26209	2251	10	.	.	.
26209	2252	1	It	-PRON-	PRP
26209	2252	2	may	may	MD
26209	2252	3	be	be	VB
26209	2252	4	cut	cut	VBN
26209	2252	5	in	in	IN
26209	2252	6	squares	square	NNS
26209	2252	7	,	,	,
26209	2252	8	rounds	round	NNS
26209	2252	9	or	or	CC
26209	2252	10	triangles	triangle	NNS
26209	2252	11	to	to	TO
26209	2252	12	suit	suit	VB
26209	2252	13	the	the	DT
26209	2252	14	fancy	fancy	NN
26209	2252	15	.	.	.
26209	2253	1	Stone	stone	NN
26209	2253	2	and	and	CC
26209	2253	3	chop	chop	NN
26209	2253	4	as	as	IN
26209	2253	5	many	many	JJ
26209	2253	6	Queen	Queen	NNP
26209	2253	7	olives	olive	VBZ
26209	2253	8	as	as	IN
26209	2253	9	needed	need	VBN
26209	2253	10	and	and	CC
26209	2253	11	mix	mix	VB
26209	2253	12	with	with	IN
26209	2253	13	them	-PRON-	PRP
26209	2253	14	enough	enough	JJ
26209	2253	15	mayonnaise	mayonnaise	NN
26209	2253	16	dressing	dress	VBG
26209	2253	17	to	to	TO
26209	2253	18	hold	hold	VB
26209	2253	19	together	together	RB
26209	2253	20	,	,	,
26209	2253	21	spread	spread	VB
26209	2253	22	half	half	PDT
26209	2253	23	the	the	DT
26209	2253	24	number	number	NN
26209	2253	25	of	of	IN
26209	2253	26	bread	bread	NN
26209	2253	27	slices	slice	NNS
26209	2253	28	with	with	IN
26209	2253	29	the	the	DT
26209	2253	30	mixture	mixture	NN
26209	2253	31	and	and	CC
26209	2253	32	cover	cover	VB
26209	2253	33	with	with	IN
26209	2253	34	the	the	DT
26209	2253	35	other	other	JJ
26209	2253	36	half	half	NN
26209	2253	37	.	.	.
26209	2254	1	Brown	Brown	NNP
26209	2254	2	,	,	,
26209	2254	3	rye	rye	NN
26209	2254	4	,	,	,
26209	2254	5	whole	whole	JJ
26209	2254	6	wheat	wheat	NN
26209	2254	7	or	or	CC
26209	2254	8	white	white	JJ
26209	2254	9	bread	bread	NN
26209	2254	10	may	may	MD
26209	2254	11	be	be	VB
26209	2254	12	used	use	VBN
26209	2254	13	.	.	.
26209	2255	1	Home	home	NN
26209	2255	2	-	-	HYPH
26209	2255	3	made	make	VBN
26209	2255	4	is	be	VBZ
26209	2255	5	preferable	preferable	JJ
26209	2255	6	,	,	,
26209	2255	7	but	but	CC
26209	2255	8	it	-PRON-	PRP
26209	2255	9	must	must	MD
26209	2255	10	be	be	VB
26209	2255	11	twelve	twelve	CD
26209	2255	12	hours	hour	NNS
26209	2255	13	old	old	JJ
26209	2255	14	.	.	.
26209	2256	1	Sandwiches	sandwich	NNS
26209	2256	2	may	may	MD
26209	2256	3	be	be	VB
26209	2256	4	sweet	sweet	JJ
26209	2256	5	or	or	CC
26209	2256	6	savory	savory	JJ
26209	2256	7	,	,	,
26209	2256	8	may	may	MD
26209	2256	9	be	be	VB
26209	2256	10	cut	cut	VBN
26209	2256	11	round	round	JJ
26209	2256	12	,	,	,
26209	2256	13	square	square	NN
26209	2256	14	,	,	,
26209	2256	15	or	or	CC
26209	2256	16	in	in	IN
26209	2256	17	triangles	triangle	NNS
26209	2256	18	.	.	.
26209	2257	1	Sundries	sundrie	NNS
26209	2257	2	.	.	.
26209	2258	1	CRACKERS	cracker	NNS
26209	2258	2	AND	and	CC
26209	2258	3	CHEESE	cheese	NN
26209	2258	4	TOASTED	toasted	RB
26209	2258	5	.	.	.
26209	2259	1	Butter	butter	VB
26209	2259	2	some	some	DT
26209	2259	3	zepherettes	zepherette	NNS
26209	2259	4	and	and	CC
26209	2259	5	sprinkle	sprinkle	VB
26209	2259	6	thickly	thickly	RB
26209	2259	7	with	with	IN
26209	2259	8	grated	grate	VBN
26209	2259	9	Parmesan	Parmesan	NNP
26209	2259	10	cheese	cheese	NN
26209	2259	11	,	,	,
26209	2259	12	bake	bake	VBP
26209	2259	13	in	in	IN
26209	2259	14	a	a	DT
26209	2259	15	quick	quick	JJ
26209	2259	16	oven	oven	NN
26209	2259	17	,	,	,
26209	2259	18	or	or	CC
26209	2259	19	toast	toast	NN
26209	2259	20	on	on	IN
26209	2259	21	a	a	DT
26209	2259	22	gridiron	gridiron	NN
26209	2259	23	;	;	:
26209	2259	24	serve	serve	VB
26209	2259	25	hot	hot	JJ
26209	2259	26	.	.	.
26209	2260	1	CRACKERS	cracker	NNS
26209	2260	2	WITH	with	IN
26209	2260	3	CREAM	cream	NN
26209	2260	4	CHEESE	CHEESE	NNS
26209	2260	5	AND	and	CC
26209	2260	6	GUAVA	GUAVA	VBN
26209	2260	7	JELLY	JELLY	NNP
26209	2260	8	.	.	.
26209	2261	1	Spread	spread	VB
26209	2261	2	zepherettes	zepherette	NNS
26209	2261	3	with	with	IN
26209	2261	4	cream	cream	NN
26209	2261	5	cheese	cheese	NN
26209	2261	6	and	and	CC
26209	2261	7	dot	dot	NN
26209	2261	8	with	with	IN
26209	2261	9	Guava	Guava	NNP
26209	2261	10	jelly	jelly	RB
26209	2261	11	.	.	.
26209	2262	1	WELSH	WELSH	NNP
26209	2262	2	RAREBIT	RAREBIT	NNP
26209	2262	3	.	.	.
26209	2263	1	Half	half	PDT
26209	2263	2	a	a	DT
26209	2263	3	pound	pound	NN
26209	2263	4	of	of	IN
26209	2263	5	American	american	JJ
26209	2263	6	cheese	cheese	NN
26209	2263	7	,	,	,
26209	2263	8	two	two	CD
26209	2263	9	butter	butter	NN
26209	2263	10	balls	ball	NNS
26209	2263	11	,	,	,
26209	2263	12	two	two	CD
26209	2263	13	eggs	egg	NNS
26209	2263	14	,	,	,
26209	2263	15	half	half	PDT
26209	2263	16	a	a	DT
26209	2263	17	teaspoonful	teaspoonful	NN
26209	2263	18	of	of	IN
26209	2263	19	mustard	mustard	NN
26209	2263	20	,	,	,
26209	2263	21	a	a	DT
26209	2263	22	saltspoonful	saltspoonful	NN
26209	2263	23	of	of	IN
26209	2263	24	salt	salt	NN
26209	2263	25	,	,	,
26209	2263	26	a	a	DT
26209	2263	27	dash	dash	NN
26209	2263	28	of	of	IN
26209	2263	29	cayenne	cayenne	NN
26209	2263	30	pepper	pepper	NN
26209	2263	31	,	,	,
26209	2263	32	half	half	PDT
26209	2263	33	a	a	DT
26209	2263	34	cup	cup	NN
26209	2263	35	of	of	IN
26209	2263	36	milk	milk	NN
26209	2263	37	and	and	CC
26209	2263	38	an	an	DT
26209	2263	39	even	even	RB
26209	2263	40	saltspoonful	saltspoonful	JJ
26209	2263	41	of	of	IN
26209	2263	42	soda	soda	NN
26209	2263	43	.	.	.
26209	2264	1	Cut	cut	VB
26209	2264	2	the	the	DT
26209	2264	3	cheese	cheese	NN
26209	2264	4	fine	fine	NN
26209	2264	5	,	,	,
26209	2264	6	melt	melt	VB
26209	2264	7	the	the	DT
26209	2264	8	butter	butter	NN
26209	2264	9	in	in	IN
26209	2264	10	a	a	DT
26209	2264	11	chafing	chafe	VBG
26209	2264	12	dish	dish	NN
26209	2264	13	or	or	CC
26209	2264	14	spider	spider	NN
26209	2264	15	,	,	,
26209	2264	16	stir	stir	VB
26209	2264	17	the	the	DT
26209	2264	18	mustard	mustard	NN
26209	2264	19	,	,	,
26209	2264	20	salt	salt	NN
26209	2264	21	and	and	CC
26209	2264	22	pepper	pepper	NN
26209	2264	23	with	with	IN
26209	2264	24	it	-PRON-	PRP
26209	2264	25	,	,	,
26209	2264	26	then	then	RB
26209	2264	27	add	add	VB
26209	2264	28	the	the	DT
26209	2264	29	cheese	cheese	NN
26209	2264	30	and	and	CC
26209	2264	31	milk	milk	NN
26209	2264	32	;	;	:
26209	2264	33	when	when	WRB
26209	2264	34	the	the	DT
26209	2264	35	cheese	cheese	NN
26209	2264	36	is	be	VBZ
26209	2264	37	dissolved	dissolve	VBN
26209	2264	38	add	add	VBP
26209	2264	39	the	the	DT
26209	2264	40	eggs	egg	NNS
26209	2264	41	slightly	slightly	RB
26209	2264	42	beaten	beat	VBN
26209	2264	43	and	and	CC
26209	2264	44	stir	stir	VB
26209	2264	45	until	until	IN
26209	2264	46	it	-PRON-	PRP
26209	2264	47	thickens	thicken	VBZ
26209	2264	48	.	.	.
26209	2265	1	Serve	serve	VB
26209	2265	2	on	on	IN
26209	2265	3	toast	toast	NN
26209	2265	4	.	.	.
26209	2266	1	CHEESE	CHEESE	NNP
26209	2266	2	SOUFFLÉ	SOUFFLÉ	NNP
26209	2266	3	.	.	.
26209	2267	1	Melt	Melt	NNP
26209	2267	2	one	one	CD
26209	2267	3	tablespoonful	tablespoonful	NN
26209	2267	4	of	of	IN
26209	2267	5	butter	butter	NN
26209	2267	6	in	in	IN
26209	2267	7	a	a	DT
26209	2267	8	spider	spider	NN
26209	2267	9	,	,	,
26209	2267	10	add	add	VB
26209	2267	11	to	to	IN
26209	2267	12	it	-PRON-	PRP
26209	2267	13	a	a	DT
26209	2267	14	slightly	slightly	RB
26209	2267	15	heaping	heap	VBG
26209	2267	16	tablespoonful	tablespoonful	NN
26209	2267	17	of	of	IN
26209	2267	18	flour	flour	NN
26209	2267	19	and	and	CC
26209	2267	20	one	one	CD
26209	2267	21	cup	cup	NN
26209	2267	22	of	of	IN
26209	2267	23	hot	hot	JJ
26209	2267	24	milk	milk	NN
26209	2267	25	,	,	,
26209	2267	26	half	half	PDT
26209	2267	27	a	a	DT
26209	2267	28	teaspoonful	teaspoonful	NN
26209	2267	29	of	of	IN
26209	2267	30	salt	salt	NN
26209	2267	31	,	,	,
26209	2267	32	a	a	DT
26209	2267	33	dash	dash	NN
26209	2267	34	of	of	IN
26209	2267	35	cayenne	cayenne	NN
26209	2267	36	pepper	pepper	NN
26209	2267	37	and	and	CC
26209	2267	38	one	one	CD
26209	2267	39	cup	cup	NN
26209	2267	40	of	of	IN
26209	2267	41	grated	grate	VBN
26209	2267	42	Parmesan	Parmesan	NNP
26209	2267	43	cheese	cheese	NN
26209	2267	44	;	;	:
26209	2267	45	then	then	RB
26209	2267	46	add	add	VB
26209	2267	47	the	the	DT
26209	2267	48	yolks	yolk	NNS
26209	2267	49	of	of	IN
26209	2267	50	three	three	CD
26209	2267	51	eggs	egg	NNS
26209	2267	52	beaten	beat	VBN
26209	2267	53	light	light	NN
26209	2267	54	,	,	,
26209	2267	55	remove	remove	VB
26209	2267	56	from	from	IN
26209	2267	57	the	the	DT
26209	2267	58	fire	fire	NN
26209	2267	59	and	and	CC
26209	2267	60	let	let	VB
26209	2267	61	it	-PRON-	PRP
26209	2267	62	cool	cool	VB
26209	2267	63	;	;	:
26209	2267	64	then	then	RB
26209	2267	65	add	add	VB
26209	2267	66	the	the	DT
26209	2267	67	whites	white	NNS
26209	2267	68	of	of	IN
26209	2267	69	eggs	egg	NNS
26209	2267	70	beaten	beat	VBN
26209	2267	71	stiff	stiff	JJ
26209	2267	72	,	,	,
26209	2267	73	turn	turn	VBP
26209	2267	74	into	into	IN
26209	2267	75	a	a	DT
26209	2267	76	pudding	pudding	JJ
26209	2267	77	dish	dish	NN
26209	2267	78	,	,	,
26209	2267	79	bake	bake	VBP
26209	2267	80	twenty	twenty	CD
26209	2267	81	-	-	HYPH
26209	2267	82	five	five	CD
26209	2267	83	minutes	minute	NNS
26209	2267	84	and	and	CC
26209	2267	85	serve	serve	VB
26209	2267	86	immediately	immediately	RB
26209	2267	87	.	.	.
26209	2268	1	CHEESE	cheese	NN
26209	2268	2	STRAWS	STRAWS	NNP
26209	2268	3	.	.	.
26209	2269	1	Take	take	VB
26209	2269	2	two	two	CD
26209	2269	3	ounces	ounce	NNS
26209	2269	4	of	of	IN
26209	2269	5	flour	flour	NN
26209	2269	6	and	and	CC
26209	2269	7	three	three	CD
26209	2269	8	ounces	ounce	NNS
26209	2269	9	of	of	IN
26209	2269	10	Parmesan	Parmesan	NNP
26209	2269	11	cheese	cheese	NN
26209	2269	12	grated	grate	VBD
26209	2269	13	(	(	-LRB-
26209	2269	14	it	-PRON-	PRP
26209	2269	15	is	be	VBZ
26209	2269	16	better	well	JJR
26209	2269	17	to	to	TO
26209	2269	18	buy	buy	VB
26209	2269	19	the	the	DT
26209	2269	20	cheese	cheese	NN
26209	2269	21	by	by	IN
26209	2269	22	the	the	DT
26209	2269	23	pound	pound	NN
26209	2269	24	and	and	CC
26209	2269	25	have	have	VB
26209	2269	26	it	-PRON-	PRP
26209	2269	27	grated	grate	VBN
26209	2269	28	at	at	IN
26209	2269	29	home	home	NN
26209	2269	30	)	)	-RRB-
26209	2269	31	,	,	,
26209	2269	32	and	and	CC
26209	2269	33	two	two	CD
26209	2269	34	ounces	ounce	NNS
26209	2269	35	of	of	IN
26209	2269	36	butter	butter	NN
26209	2269	37	.	.	.
26209	2270	1	Rub	rub	VB
26209	2270	2	the	the	DT
26209	2270	3	butter	butter	NN
26209	2270	4	into	into	IN
26209	2270	5	the	the	DT
26209	2270	6	flour	flour	NN
26209	2270	7	,	,	,
26209	2270	8	add	add	VB
26209	2270	9	the	the	DT
26209	2270	10	cheese	cheese	NN
26209	2270	11	and	and	CC
26209	2270	12	a	a	DT
26209	2270	13	little	little	JJ
26209	2270	14	salt	salt	NN
26209	2270	15	and	and	CC
26209	2270	16	cayenne	cayenne	NN
26209	2270	17	pepper	pepper	NN
26209	2270	18	,	,	,
26209	2270	19	and	and	CC
26209	2270	20	make	make	VB
26209	2270	21	into	into	IN
26209	2270	22	a	a	DT
26209	2270	23	paste	paste	NN
26209	2270	24	with	with	IN
26209	2270	25	the	the	DT
26209	2270	26	yolk	yolk	NN
26209	2270	27	of	of	IN
26209	2270	28	an	an	DT
26209	2270	29	egg	egg	NN
26209	2270	30	;	;	:
26209	2270	31	roll	roll	VB
26209	2270	32	the	the	DT
26209	2270	33	paste	paste	NN
26209	2270	34	out	out	RP
26209	2270	35	in	in	IN
26209	2270	36	a	a	DT
26209	2270	37	sheet	sheet	NN
26209	2270	38	about	about	IN
26209	2270	39	an	an	DT
26209	2270	40	eighth	eighth	NN
26209	2270	41	of	of	IN
26209	2270	42	an	an	DT
26209	2270	43	inch	inch	NN
26209	2270	44	thick	thick	JJ
26209	2270	45	and	and	CC
26209	2270	46	five	five	CD
26209	2270	47	inches	inch	NNS
26209	2270	48	wide	wide	JJ
26209	2270	49	and	and	CC
26209	2270	50	cut	cut	VBD
26209	2270	51	in	in	IN
26209	2270	52	narrow	narrow	JJ
26209	2270	53	strips	strip	NNS
26209	2270	54	;	;	:
26209	2270	55	bake	bake	NN
26209	2270	56	in	in	IN
26209	2270	57	a	a	DT
26209	2270	58	hot	hot	JJ
26209	2270	59	oven	oven	NN
26209	2270	60	about	about	IN
26209	2270	61	ten	ten	CD
26209	2270	62	minutes	minute	NNS
26209	2270	63	.	.	.
26209	2271	1	PÂTE	PÂTE	NNP
26209	2271	2	À	À	NNP
26209	2271	3	CHOU	CHOU	NNP
26209	2271	4	FOR	for	IN
26209	2271	5	SOUPS	SOUPS	NNP
26209	2271	6	.	.	.
26209	2272	1	Put	put	VB
26209	2272	2	a	a	DT
26209	2272	3	gill	gill	NN
26209	2272	4	of	of	IN
26209	2272	5	milk	milk	NN
26209	2272	6	and	and	CC
26209	2272	7	an	an	DT
26209	2272	8	ounce	ounce	NN
26209	2272	9	of	of	IN
26209	2272	10	butter	butter	NN
26209	2272	11	into	into	IN
26209	2272	12	a	a	DT
26209	2272	13	saucepan	saucepan	NN
26209	2272	14	over	over	IN
26209	2272	15	the	the	DT
26209	2272	16	fire	fire	NN
26209	2272	17	;	;	:
26209	2272	18	when	when	WRB
26209	2272	19	it	-PRON-	PRP
26209	2272	20	comes	come	VBZ
26209	2272	21	to	to	IN
26209	2272	22	the	the	DT
26209	2272	23	boiling	boiling	NN
26209	2272	24	point	point	NN
26209	2272	25	add	add	VB
26209	2272	26	two	two	CD
26209	2272	27	ounces	ounce	NNS
26209	2272	28	of	of	IN
26209	2272	29	sifted	sift	VBN
26209	2272	30	flour	flour	NN
26209	2272	31	;	;	:
26209	2272	32	stir	stir	VB
26209	2272	33	with	with	IN
26209	2272	34	a	a	DT
26209	2272	35	wooden	wooden	JJ
26209	2272	36	spoon	spoon	NN
26209	2272	37	until	until	IN
26209	2272	38	thick	thick	JJ
26209	2272	39	and	and	CC
26209	2272	40	smooth	smooth	JJ
26209	2272	41	,	,	,
26209	2272	42	then	then	RB
26209	2272	43	add	add	VB
26209	2272	44	two	two	CD
26209	2272	45	eggs	egg	NNS
26209	2272	46	,	,	,
26209	2272	47	one	one	CD
26209	2272	48	at	at	IN
26209	2272	49	a	a	DT
26209	2272	50	time	time	NN
26209	2272	51	,	,	,
26209	2272	52	beating	beat	VBG
26209	2272	53	briskly	briskly	RB
26209	2272	54	;	;	:
26209	2272	55	remove	remove	VB
26209	2272	56	from	from	IN
26209	2272	57	the	the	DT
26209	2272	58	fire	fire	NN
26209	2272	59	and	and	CC
26209	2272	60	spread	spread	VBD
26209	2272	61	out	out	RP
26209	2272	62	thin	thin	RB
26209	2272	63	,	,	,
26209	2272	64	cut	cut	VBN
26209	2272	65	in	in	IN
26209	2272	66	pieces	piece	NNS
26209	2272	67	,	,	,
26209	2272	68	the	the	DT
26209	2272	69	size	size	NN
26209	2272	70	of	of	IN
26209	2272	71	a	a	DT
26209	2272	72	small	small	JJ
26209	2272	73	bean	bean	NN
26209	2272	74	,	,	,
26209	2272	75	put	put	VBD
26209	2272	76	them	-PRON-	PRP
26209	2272	77	in	in	IN
26209	2272	78	a	a	DT
26209	2272	79	sieve	sieve	NN
26209	2272	80	,	,	,
26209	2272	81	dredge	dredge	NN
26209	2272	82	with	with	IN
26209	2272	83	flour	flour	NN
26209	2272	84	,	,	,
26209	2272	85	shake	shake	VB
26209	2272	86	it	-PRON-	PRP
26209	2272	87	well	well	RB
26209	2272	88	and	and	CC
26209	2272	89	fry	fry	VB
26209	2272	90	in	in	IN
26209	2272	91	boiling	boil	VBG
26209	2272	92	fat	fat	NN
26209	2272	93	until	until	IN
26209	2272	94	a	a	DT
26209	2272	95	nice	nice	JJ
26209	2272	96	brown	brown	NN
26209	2272	97	.	.	.
26209	2273	1	Add	add	VB
26209	2273	2	to	to	IN
26209	2273	3	the	the	DT
26209	2273	4	soup	soup	NN
26209	2273	5	after	after	IN
26209	2273	6	it	-PRON-	PRP
26209	2273	7	is	be	VBZ
26209	2273	8	in	in	IN
26209	2273	9	the	the	DT
26209	2273	10	tureen	tureen	NN
26209	2273	11	.	.	.
26209	2274	1	A	a	DT
26209	2274	2	FILLING	filling	NN
26209	2274	3	FOR	for	IN
26209	2274	4	PATTIES	patty	NNS
26209	2274	5	.	.	.
26209	2275	1	Break	break	VB
26209	2275	2	two	two	CD
26209	2275	3	eggs	egg	NNS
26209	2275	4	in	in	IN
26209	2275	5	a	a	DT
26209	2275	6	bowl	bowl	NN
26209	2275	7	,	,	,
26209	2275	8	add	add	VB
26209	2275	9	a	a	DT
26209	2275	10	little	little	JJ
26209	2275	11	salt	salt	NN
26209	2275	12	and	and	CC
26209	2275	13	white	white	JJ
26209	2275	14	pepper	pepper	NN
26209	2275	15	,	,	,
26209	2275	16	a	a	DT
26209	2275	17	few	few	JJ
26209	2275	18	drops	drop	NNS
26209	2275	19	of	of	IN
26209	2275	20	onion	onion	NN
26209	2275	21	juice	juice	NN
26209	2275	22	and	and	CC
26209	2275	23	four	four	CD
26209	2275	24	tablespoonfuls	tablespoonful	NNS
26209	2275	25	of	of	IN
26209	2275	26	cream	cream	NN
26209	2275	27	,	,	,
26209	2275	28	beat	beat	VBD
26209	2275	29	slightly	slightly	RB
26209	2275	30	;	;	:
26209	2275	31	turn	turn	VB
26209	2275	32	into	into	IN
26209	2275	33	a	a	DT
26209	2275	34	buttered	butter	VBN
26209	2275	35	tin	tin	NN
26209	2275	36	cup	cup	NN
26209	2275	37	,	,	,
26209	2275	38	stand	stand	VBP
26209	2275	39	in	in	IN
26209	2275	40	a	a	DT
26209	2275	41	saucepan	saucepan	NN
26209	2275	42	with	with	IN
26209	2275	43	a	a	DT
26209	2275	44	little	little	JJ
26209	2275	45	boiling	boiling	NN
26209	2275	46	water	water	NN
26209	2275	47	in	in	IN
26209	2275	48	it	-PRON-	PRP
26209	2275	49	on	on	IN
26209	2275	50	the	the	DT
26209	2275	51	stove	stove	NN
26209	2275	52	,	,	,
26209	2275	53	cover	cover	VBP
26209	2275	54	and	and	CC
26209	2275	55	cook	cook	NN
26209	2275	56	until	until	IN
26209	2275	57	stiff	stiff	JJ
26209	2275	58	--	--	:
26209	2275	59	about	about	RB
26209	2275	60	three	three	CD
26209	2275	61	or	or	CC
26209	2275	62	four	four	CD
26209	2275	63	minutes	minute	NNS
26209	2275	64	--	--	:
26209	2275	65	remove	remove	VB
26209	2275	66	from	from	IN
26209	2275	67	the	the	DT
26209	2275	68	fire	fire	NN
26209	2275	69	,	,	,
26209	2275	70	turn	turn	VB
26209	2275	71	out	out	IN
26209	2275	72	of	of	IN
26209	2275	73	the	the	DT
26209	2275	74	cup	cup	NN
26209	2275	75	.	.	.
26209	2276	1	When	when	WRB
26209	2276	2	ready	ready	JJ
26209	2276	3	to	to	TO
26209	2276	4	use	use	VB
26209	2276	5	cut	cut	VBN
26209	2276	6	in	in	IN
26209	2276	7	half	half	JJ
26209	2276	8	-	-	HYPH
26209	2276	9	inch	inch	NN
26209	2276	10	slices	slice	NNS
26209	2276	11	and	and	CC
26209	2276	12	then	then	RB
26209	2276	13	into	into	IN
26209	2276	14	stars	star	NNS
26209	2276	15	or	or	CC
26209	2276	16	any	any	DT
26209	2276	17	fancy	fancy	JJ
26209	2276	18	shape	shape	NN
26209	2276	19	preferred	prefer	VBN
26209	2276	20	,	,	,
26209	2276	21	or	or	CC
26209	2276	22	into	into	IN
26209	2276	23	dice	dice	NN
26209	2276	24	.	.	.
26209	2277	1	Make	make	VB
26209	2277	2	a	a	DT
26209	2277	3	cream	cream	NN
26209	2277	4	sauce	sauce	NN
26209	2277	5	thicker	thick	JJR
26209	2277	6	than	than	IN
26209	2277	7	for	for	IN
26209	2277	8	other	other	JJ
26209	2277	9	uses	use	NNS
26209	2277	10	,	,	,
26209	2277	11	that	that	IN
26209	2277	12	it	-PRON-	PRP
26209	2277	13	may	may	MD
26209	2277	14	not	not	RB
26209	2277	15	run	run	VB
26209	2277	16	through	through	IN
26209	2277	17	the	the	DT
26209	2277	18	pastry	pastry	NN
26209	2277	19	;	;	:
26209	2277	20	put	put	VB
26209	2277	21	them	-PRON-	PRP
26209	2277	22	in	in	IN
26209	2277	23	the	the	DT
26209	2277	24	sauce	sauce	NN
26209	2277	25	,	,	,
26209	2277	26	bring	bring	VB
26209	2277	27	to	to	IN
26209	2277	28	the	the	DT
26209	2277	29	boiling	boiling	NN
26209	2277	30	point	point	NN
26209	2277	31	and	and	CC
26209	2277	32	fill	fill	VB
26209	2277	33	the	the	DT
26209	2277	34	patties	patty	NNS
26209	2277	35	just	just	RB
26209	2277	36	as	as	IN
26209	2277	37	they	-PRON-	PRP
26209	2277	38	are	be	VBP
26209	2277	39	to	to	TO
26209	2277	40	be	be	VB
26209	2277	41	served	serve	VBN
26209	2277	42	.	.	.
26209	2278	1	GRUEL	GRUEL	NNP
26209	2278	2	OF	of	IN
26209	2278	3	KERNEL	KERNEL	NNP
26209	2278	4	FLOUR	FLOUR	NNP
26209	2278	5	OR	or	CC
26209	2278	6	MIDDLINGS	middling	NNS
26209	2278	7	.	.	.
26209	2279	1	Put	put	VB
26209	2279	2	a	a	DT
26209	2279	3	pint	pint	NN
26209	2279	4	of	of	IN
26209	2279	5	boiling	boil	VBG
26209	2279	6	water	water	NN
26209	2279	7	in	in	IN
26209	2279	8	a	a	DT
26209	2279	9	saucepan	saucepan	NN
26209	2279	10	over	over	IN
26209	2279	11	the	the	DT
26209	2279	12	fire	fire	NN
26209	2279	13	;	;	:
26209	2279	14	mix	mix	VB
26209	2279	15	two	two	CD
26209	2279	16	heaping	heap	VBG
26209	2279	17	teaspoonfuls	teaspoonful	NNS
26209	2279	18	of	of	IN
26209	2279	19	the	the	DT
26209	2279	20	flour	flour	NN
26209	2279	21	with	with	IN
26209	2279	22	a	a	DT
26209	2279	23	little	little	JJ
26209	2279	24	cold	cold	JJ
26209	2279	25	water	water	NN
26209	2279	26	and	and	CC
26209	2279	27	stir	stir	VB
26209	2279	28	into	into	IN
26209	2279	29	the	the	DT
26209	2279	30	boiling	boiling	NN
26209	2279	31	water	water	NN
26209	2279	32	.	.	.
26209	2280	1	Let	let	VB
26209	2280	2	it	-PRON-	PRP
26209	2280	3	boil	boil	VB
26209	2280	4	twenty	twenty	CD
26209	2280	5	minutes	minute	NNS
26209	2280	6	,	,	,
26209	2280	7	add	add	VB
26209	2280	8	a	a	DT
26209	2280	9	little	little	JJ
26209	2280	10	cream	cream	NN
26209	2280	11	to	to	IN
26209	2280	12	it	-PRON-	PRP
26209	2280	13	and	and	CC
26209	2280	14	salt	salt	NN
26209	2280	15	.	.	.
26209	2281	1	Very	very	RB
26209	2281	2	nutritious	nutritious	JJ
26209	2281	3	.	.	.
26209	2282	1	KOUMYSS	KOUMYSS	NNP
26209	2282	2	.	.	.
26209	2283	1	Dissolve	dissolve	VB
26209	2283	2	a	a	DT
26209	2283	3	third	third	NN
26209	2283	4	of	of	IN
26209	2283	5	a	a	DT
26209	2283	6	cake	cake	NN
26209	2283	7	of	of	IN
26209	2283	8	compressed	compress	VBN
26209	2283	9	yeast	yeast	NN
26209	2283	10	in	in	IN
26209	2283	11	a	a	DT
26209	2283	12	little	little	JJ
26209	2283	13	tepid	tepid	NN
26209	2283	14	water	water	NN
26209	2283	15	;	;	:
26209	2283	16	take	take	VB
26209	2283	17	a	a	DT
26209	2283	18	quart	quart	NN
26209	2283	19	of	of	IN
26209	2283	20	milk	milk	NN
26209	2283	21	,	,	,
26209	2283	22	fresh	fresh	JJ
26209	2283	23	from	from	IN
26209	2283	24	the	the	DT
26209	2283	25	cow	cow	NN
26209	2283	26	,	,	,
26209	2283	27	or	or	CC
26209	2283	28	warmed	warm	VBN
26209	2283	29	to	to	IN
26209	2283	30	blood	blood	NN
26209	2283	31	heat	heat	NN
26209	2283	32	,	,	,
26209	2283	33	and	and	CC
26209	2283	34	add	add	VB
26209	2283	35	to	to	IN
26209	2283	36	it	-PRON-	PRP
26209	2283	37	a	a	DT
26209	2283	38	tablespoonful	tablespoonful	JJ
26209	2283	39	of	of	IN
26209	2283	40	sugar	sugar	NN
26209	2283	41	and	and	CC
26209	2283	42	the	the	DT
26209	2283	43	dissolved	dissolve	VBN
26209	2283	44	yeast	yeast	NN
26209	2283	45	.	.	.
26209	2284	1	Put	put	VB
26209	2284	2	the	the	DT
26209	2284	3	mixture	mixture	NN
26209	2284	4	immediately	immediately	RB
26209	2284	5	in	in	IN
26209	2284	6	beer	beer	NN
26209	2284	7	bottles	bottle	NNS
26209	2284	8	with	with	IN
26209	2284	9	patent	patent	NN
26209	2284	10	stoppers	stopper	NNS
26209	2284	11	,	,	,
26209	2284	12	filling	fill	VBG
26209	2284	13	to	to	IN
26209	2284	14	the	the	DT
26209	2284	15	neck	neck	NN
26209	2284	16	,	,	,
26209	2284	17	and	and	CC
26209	2284	18	let	let	VB
26209	2284	19	them	-PRON-	PRP
26209	2284	20	stand	stand	VB
26209	2284	21	for	for	IN
26209	2284	22	twelve	twelve	CD
26209	2284	23	hours	hour	NNS
26209	2284	24	where	where	WRB
26209	2284	25	bread	bread	NN
26209	2284	26	would	would	MD
26209	2284	27	be	be	VB
26209	2284	28	set	set	VBN
26209	2284	29	to	to	TO
26209	2284	30	rise	rise	VB
26209	2284	31	--	--	:
26209	2284	32	that	that	RB
26209	2284	33	is	is	RB
26209	2284	34	,	,	,
26209	2284	35	in	in	IN
26209	2284	36	a	a	DT
26209	2284	37	temperature	temperature	NN
26209	2284	38	of	of	IN
26209	2284	39	68	68	CD
26209	2284	40	or	or	CC
26209	2284	41	70	70	CD
26209	2284	42	degrees	degree	NNS
26209	2284	43	--	--	:
26209	2284	44	then	then	RB
26209	2284	45	stand	stand	VB
26209	2284	46	the	the	DT
26209	2284	47	bottles	bottle	NNS
26209	2284	48	upside	upside	RB
26209	2284	49	down	down	RB
26209	2284	50	on	on	IN
26209	2284	51	ice	ice	NN
26209	2284	52	until	until	IN
26209	2284	53	wanted	want	VBN
26209	2284	54	.	.	.
26209	2285	1	HOME	home	NN
26209	2285	2	-	-	HYPH
26209	2285	3	MADE	made	NN
26209	2285	4	BAKING	BAKING	NNP
26209	2285	5	POWDER	POWDER	NNP
26209	2285	6	.	.	.
26209	2286	1	Procure	procure	NN
26209	2286	2	from	from	IN
26209	2286	3	a	a	DT
26209	2286	4	reliable	reliable	JJ
26209	2286	5	druggist	druggist	JJ
26209	2286	6	one	one	CD
26209	2286	7	-	-	HYPH
26209	2286	8	half	half	NN
26209	2286	9	pound	pound	NN
26209	2286	10	of	of	IN
26209	2286	11	the	the	DT
26209	2286	12	best	good	JJS
26209	2286	13	bicarbonate	bicarbonate	NN
26209	2286	14	of	of	IN
26209	2286	15	soda	soda	NN
26209	2286	16	,	,	,
26209	2286	17	one	one	CD
26209	2286	18	pound	pound	NN
26209	2286	19	of	of	IN
26209	2286	20	cream	cream	NN
26209	2286	21	of	of	IN
26209	2286	22	tartar	tartar	NN
26209	2286	23	and	and	CC
26209	2286	24	one	one	CD
26209	2286	25	-	-	HYPH
26209	2286	26	half	half	NN
26209	2286	27	pound	pound	NN
26209	2286	28	of	of	IN
26209	2286	29	Kingsford	Kingsford	NNP
26209	2286	30	's	's	POS
26209	2286	31	cornstarch	cornstarch	NN
26209	2286	32	.	.	.
26209	2287	1	Mix	mix	VB
26209	2287	2	thoroughly	thoroughly	RB
26209	2287	3	and	and	CC
26209	2287	4	sift	sift	VB
26209	2287	5	three	three	CD
26209	2287	6	times	time	NNS
26209	2287	7	,	,	,
26209	2287	8	put	put	VBN
26209	2287	9	up	up	RP
26209	2287	10	in	in	IN
26209	2287	11	small	small	JJ
26209	2287	12	tins	tin	NNS
26209	2287	13	.	.	.
26209	2288	1	The	the	DT
26209	2288	2	best	good	JJS
26209	2288	3	baking	baking	NN
26209	2288	4	powder	powder	NN
26209	2288	5	.	.	.
26209	2289	1	VANILLA	VANILLA	NNP
26209	2289	2	EXTRACT	EXTRACT	NNP
26209	2289	3	.	.	.
26209	2290	1	One	one	CD
26209	2290	2	ounce	ounce	NN
26209	2290	3	of	of	IN
26209	2290	4	Mexican	mexican	JJ
26209	2290	5	vanilla	vanilla	NN
26209	2290	6	bean	bean	NN
26209	2290	7	,	,	,
26209	2290	8	two	two	CD
26209	2290	9	ounces	ounce	NNS
26209	2290	10	of	of	IN
26209	2290	11	loaf	loaf	NN
26209	2290	12	sugar	sugar	NN
26209	2290	13	,	,	,
26209	2290	14	eight	eight	CD
26209	2290	15	ounces	ounce	NNS
26209	2290	16	of	of	IN
26209	2290	17	French	French	NNP
26209	2290	18	rose	rise	VBD
26209	2290	19	water	water	NN
26209	2290	20	,	,	,
26209	2290	21	twenty	twenty	CD
26209	2290	22	-	-	HYPH
26209	2290	23	four	four	CD
26209	2290	24	ounces	ounce	NNS
26209	2290	25	of	of	IN
26209	2290	26	alcohol	alcohol	NN
26209	2290	27	95	95	CD
26209	2290	28	per	per	IN
26209	2290	29	cent	cent	NN
26209	2290	30	.	.	.
26209	2291	1	Cut	cut	VB
26209	2291	2	up	up	RP
26209	2291	3	the	the	DT
26209	2291	4	bean	bean	NN
26209	2291	5	and	and	CC
26209	2291	6	pound	pound	NN
26209	2291	7	with	with	IN
26209	2291	8	the	the	DT
26209	2291	9	sugar	sugar	NN
26209	2291	10	in	in	IN
26209	2291	11	a	a	DT
26209	2291	12	mortar	mortar	NN
26209	2291	13	,	,	,
26209	2291	14	sift	sift	NN
26209	2291	15	and	and	CC
26209	2291	16	pound	pound	NN
26209	2291	17	again	again	RB
26209	2291	18	until	until	IN
26209	2291	19	all	all	DT
26209	2291	20	is	be	VBZ
26209	2291	21	a	a	DT
26209	2291	22	fine	fine	JJ
26209	2291	23	powder	powder	NN
26209	2291	24	.	.	.
26209	2292	1	Mix	mix	VB
26209	2292	2	the	the	DT
26209	2292	3	alcohol	alcohol	NN
26209	2292	4	and	and	CC
26209	2292	5	rose	rise	VBD
26209	2292	6	water	water	NN
26209	2292	7	;	;	:
26209	2292	8	put	put	VB
26209	2292	9	the	the	DT
26209	2292	10	vanilla	vanilla	NN
26209	2292	11	in	in	IN
26209	2292	12	a	a	DT
26209	2292	13	paper	paper	NN
26209	2292	14	filter	filter	NN
26209	2292	15	,	,	,
26209	2292	16	pour	pour	VBP
26209	2292	17	over	over	IN
26209	2292	18	it	-PRON-	PRP
26209	2292	19	a	a	DT
26209	2292	20	little	little	JJ
26209	2292	21	of	of	IN
26209	2292	22	the	the	DT
26209	2292	23	liquid	liquid	NN
26209	2292	24	at	at	IN
26209	2292	25	a	a	DT
26209	2292	26	time	time	NN
26209	2292	27	until	until	IN
26209	2292	28	all	all	DT
26209	2292	29	is	be	VBZ
26209	2292	30	used	use	VBN
26209	2292	31	;	;	:
26209	2292	32	filter	filter	VB
26209	2292	33	again	again	RB
26209	2292	34	if	if	IN
26209	2292	35	not	not	RB
26209	2292	36	all	all	DT
26209	2292	37	is	be	VBZ
26209	2292	38	dissolved	dissolve	VBN
26209	2292	39	.	.	.
26209	2293	1	Paper	paper	NN
26209	2293	2	filters	filter	NNS
26209	2293	3	may	may	MD
26209	2293	4	be	be	VB
26209	2293	5	obtained	obtain	VBN
26209	2293	6	at	at	IN
26209	2293	7	any	any	DT
26209	2293	8	of	of	IN
26209	2293	9	the	the	DT
26209	2293	10	large	large	JJ
26209	2293	11	drug	drug	NN
26209	2293	12	stores	store	NNS
26209	2293	13	.	.	.
26209	2294	1	The	the	DT
26209	2294	2	extract	extract	NN
26209	2294	3	may	may	MD
26209	2294	4	be	be	VB
26209	2294	5	darkened	darken	VBN
26209	2294	6	by	by	IN
26209	2294	7	using	use	VBG
26209	2294	8	a	a	DT
26209	2294	9	little	little	JJ
26209	2294	10	caramel	caramel	NN
26209	2294	11	.	.	.
26209	2295	1	VANILLA	VANILLA	NNP
26209	2295	2	SUGAR	SUGAR	NNP
26209	2295	3	.	.	.
26209	2296	1	Half	half	PDT
26209	2296	2	a	a	DT
26209	2296	3	pound	pound	NN
26209	2296	4	of	of	IN
26209	2296	5	loaf	loaf	NN
26209	2296	6	sugar	sugar	NN
26209	2296	7	,	,	,
26209	2296	8	half	half	PDT
26209	2296	9	an	an	DT
26209	2296	10	ounce	ounce	NN
26209	2296	11	of	of	IN
26209	2296	12	Mexican	mexican	JJ
26209	2296	13	vanilla	vanilla	NN
26209	2296	14	beans	bean	NNS
26209	2296	15	.	.	.
26209	2297	1	Cut	cut	VB
26209	2297	2	the	the	DT
26209	2297	3	beans	bean	NNS
26209	2297	4	very	very	RB
26209	2297	5	fine	fine	JJ
26209	2297	6	,	,	,
26209	2297	7	pound	pound	NN
26209	2297	8	in	in	IN
26209	2297	9	a	a	DT
26209	2297	10	mortar	mortar	NN
26209	2297	11	with	with	IN
26209	2297	12	the	the	DT
26209	2297	13	sugar	sugar	NN
26209	2297	14	;	;	:
26209	2297	15	sift	sift	NN
26209	2297	16	and	and	CC
26209	2297	17	pound	pound	NN
26209	2297	18	again	again	RB
26209	2297	19	until	until	IN
26209	2297	20	all	all	DT
26209	2297	21	is	be	VBZ
26209	2297	22	fine	fine	JJ
26209	2297	23	.	.	.
26209	2298	1	Bottle	bottle	NN
26209	2298	2	and	and	CC
26209	2298	3	cork	cork	NN
26209	2298	4	tight	tight	RB
26209	2298	5	and	and	CC
26209	2298	6	keep	keep	VB
26209	2298	7	in	in	RP
26209	2298	8	a	a	DT
26209	2298	9	dark	dark	JJ
26209	2298	10	place	place	NN
26209	2298	11	.	.	.
26209	2299	1	SPINACH	SPINACH	NNP
26209	2299	2	FOR	for	IN
26209	2299	3	COLORING	coloring	NN
26209	2299	4	.	.	.
26209	2300	1	Pound	pound	VB
26209	2300	2	some	some	DT
26209	2300	3	spinach	spinach	NN
26209	2300	4	in	in	IN
26209	2300	5	a	a	DT
26209	2300	6	mortar	mortar	NN
26209	2300	7	,	,	,
26209	2300	8	adding	add	VBG
26209	2300	9	a	a	DT
26209	2300	10	little	little	JJ
26209	2300	11	water	water	NN
26209	2300	12	;	;	:
26209	2300	13	squeeze	squeeze	VB
26209	2300	14	through	through	IN
26209	2300	15	a	a	DT
26209	2300	16	cheese	cheese	NN
26209	2300	17	cloth	cloth	NN
26209	2300	18	,	,	,
26209	2300	19	put	put	VBN
26209	2300	20	in	in	IN
26209	2300	21	a	a	DT
26209	2300	22	saucepan	saucepan	NN
26209	2300	23	over	over	IN
26209	2300	24	the	the	DT
26209	2300	25	fire	fire	NN
26209	2300	26	,	,	,
26209	2300	27	bring	bring	VB
26209	2300	28	to	to	IN
26209	2300	29	a	a	DT
26209	2300	30	boil	boil	NN
26209	2300	31	;	;	:
26209	2300	32	when	when	WRB
26209	2300	33	it	-PRON-	PRP
26209	2300	34	curdles	curdle	VBZ
26209	2300	35	remove	remove	VBP
26209	2300	36	from	from	IN
26209	2300	37	the	the	DT
26209	2300	38	stove	stove	NN
26209	2300	39	.	.	.
26209	2301	1	Strain	strain	VB
26209	2301	2	through	through	IN
26209	2301	3	a	a	DT
26209	2301	4	very	very	RB
26209	2301	5	fine	fine	JJ
26209	2301	6	sieve	sieve	NN
26209	2301	7	;	;	:
26209	2301	8	what	what	WP
26209	2301	9	remains	remain	VBZ
26209	2301	10	on	on	IN
26209	2301	11	the	the	DT
26209	2301	12	under	under	JJ
26209	2301	13	part	part	NN
26209	2301	14	of	of	IN
26209	2301	15	the	the	DT
26209	2301	16	sieve	sieve	NN
26209	2301	17	is	be	VBZ
26209	2301	18	the	the	DT
26209	2301	19	coloring	coloring	NN
26209	2301	20	.	.	.
26209	2302	1	It	-PRON-	PRP
26209	2302	2	is	be	VBZ
26209	2302	3	used	use	VBN
26209	2302	4	for	for	IN
26209	2302	5	coloring	color	VBG
26209	2302	6	pistache	pistache	NNP
26209	2302	7	ice	ice	NN
26209	2302	8	cream	cream	NN
26209	2302	9	,	,	,
26209	2302	10	jellies	jelly	NNS
26209	2302	11	,	,	,
26209	2302	12	etc	etc	FW
26209	2302	13	.	.	.
26209	2303	1	TOMATO	tomato	NN
26209	2303	2	PASTE	PASTE	NNS
26209	2303	3	FOR	for	IN
26209	2303	4	SANDWICHES	sandwiches	NN
26209	2303	5	.	.	.
26209	2304	1	Skin	skin	NN
26209	2304	2	and	and	CC
26209	2304	3	cut	cut	VBD
26209	2304	4	small	small	JJ
26209	2304	5	three	three	CD
26209	2304	6	large	large	JJ
26209	2304	7	tomatoes	tomato	NNS
26209	2304	8	,	,	,
26209	2304	9	cook	cook	NN
26209	2304	10	until	until	IN
26209	2304	11	tender	tender	NN
26209	2304	12	and	and	CC
26209	2304	13	press	press	NN
26209	2304	14	through	through	IN
26209	2304	15	a	a	DT
26209	2304	16	sieve	sieve	NN
26209	2304	17	fine	fine	JJ
26209	2304	18	enough	enough	RB
26209	2304	19	to	to	TO
26209	2304	20	retain	retain	VB
26209	2304	21	the	the	DT
26209	2304	22	seeds	seed	NNS
26209	2304	23	;	;	:
26209	2304	24	return	return	VB
26209	2304	25	to	to	IN
26209	2304	26	the	the	DT
26209	2304	27	fire	fire	NN
26209	2304	28	,	,	,
26209	2304	29	add	add	VB
26209	2304	30	two	two	CD
26209	2304	31	ounces	ounce	NNS
26209	2304	32	of	of	IN
26209	2304	33	butter	butter	NN
26209	2304	34	,	,	,
26209	2304	35	two	two	CD
26209	2304	36	ounces	ounce	NNS
26209	2304	37	of	of	IN
26209	2304	38	grated	grate	VBN
26209	2304	39	bread	bread	NN
26209	2304	40	crumbs	crumb	NNS
26209	2304	41	and	and	CC
26209	2304	42	two	two	CD
26209	2304	43	ounces	ounce	NNS
26209	2304	44	of	of	IN
26209	2304	45	grated	grate	VBN
26209	2304	46	Parmesan	Parmesan	NNP
26209	2304	47	cheese	cheese	NN
26209	2304	48	.	.	.
26209	2305	1	When	when	WRB
26209	2305	2	it	-PRON-	PRP
26209	2305	3	boils	boil	VBZ
26209	2305	4	stir	stir	VB
26209	2305	5	a	a	DT
26209	2305	6	beaten	beat	VBN
26209	2305	7	egg	egg	NN
26209	2305	8	quickly	quickly	RB
26209	2305	9	into	into	IN
26209	2305	10	it	-PRON-	PRP
26209	2305	11	,	,	,
26209	2305	12	remove	remove	VB
26209	2305	13	at	at	IN
26209	2305	14	once	once	RB
26209	2305	15	from	from	IN
26209	2305	16	the	the	DT
26209	2305	17	fire	fire	NN
26209	2305	18	.	.	.
26209	2306	1	It	-PRON-	PRP
26209	2306	2	must	must	MD
26209	2306	3	not	not	RB
26209	2306	4	boil	boil	VB
26209	2306	5	after	after	IN
26209	2306	6	the	the	DT
26209	2306	7	egg	egg	NN
26209	2306	8	is	be	VBZ
26209	2306	9	added	add	VBN
26209	2306	10	,	,	,
26209	2306	11	as	as	IN
26209	2306	12	it	-PRON-	PRP
26209	2306	13	will	will	MD
26209	2306	14	curdle	curdle	VB
26209	2306	15	.	.	.
26209	2307	1	Turn	turn	VB
26209	2307	2	the	the	DT
26209	2307	3	mixture	mixture	NN
26209	2307	4	into	into	IN
26209	2307	5	a	a	DT
26209	2307	6	bowl	bowl	NN
26209	2307	7	and	and	CC
26209	2307	8	when	when	WRB
26209	2307	9	cold	cold	JJ
26209	2307	10	,	,	,
26209	2307	11	if	if	IN
26209	2307	12	it	-PRON-	PRP
26209	2307	13	is	be	VBZ
26209	2307	14	not	not	RB
26209	2307	15	for	for	IN
26209	2307	16	immediate	immediate	JJ
26209	2307	17	use	use	NN
26209	2307	18	,	,	,
26209	2307	19	cover	cover	VBP
26209	2307	20	with	with	IN
26209	2307	21	melted	melted	JJ
26209	2307	22	butter	butter	NN
26209	2307	23	.	.	.
26209	2308	1	CHEESE	cheese	NN
26209	2308	2	PASTE	paste	FW
26209	2308	3	FOR	for	IN
26209	2308	4	SANDWICHES	SANDWICHES	NNP
26209	2308	5	.	.	.
26209	2309	1	Boil	Boil	NNP
26209	2309	2	two	two	CD
26209	2309	3	eggs	egg	NNS
26209	2309	4	hard	hard	JJ
26209	2309	5	,	,	,
26209	2309	6	separate	separate	VB
26209	2309	7	the	the	DT
26209	2309	8	yolks	yolk	NNS
26209	2309	9	from	from	IN
26209	2309	10	the	the	DT
26209	2309	11	whites	white	NNS
26209	2309	12	,	,	,
26209	2309	13	mash	mash	VB
26209	2309	14	the	the	DT
26209	2309	15	yolks	yolk	NNS
26209	2309	16	smooth	smooth	VBP
26209	2309	17	and	and	CC
26209	2309	18	chop	chop	VBP
26209	2309	19	the	the	DT
26209	2309	20	whites	white	NNS
26209	2309	21	very	very	RB
26209	2309	22	fine	fine	RB
26209	2309	23	;	;	:
26209	2309	24	mix	mix	VB
26209	2309	25	and	and	CC
26209	2309	26	put	put	VB
26209	2309	27	through	through	RP
26209	2309	28	a	a	DT
26209	2309	29	vegetable	vegetable	NN
26209	2309	30	press	press	NN
26209	2309	31	,	,	,
26209	2309	32	then	then	RB
26209	2309	33	add	add	VB
26209	2309	34	butter	butter	NN
26209	2309	35	the	the	DT
26209	2309	36	size	size	NN
26209	2309	37	of	of	IN
26209	2309	38	a	a	DT
26209	2309	39	small	small	JJ
26209	2309	40	egg	egg	NN
26209	2309	41	and	and	CC
26209	2309	42	three	three	CD
26209	2309	43	heaping	heaping	NN
26209	2309	44	tablespoonfuls	tablespoonful	NNS
26209	2309	45	of	of	IN
26209	2309	46	grated	grate	VBN
26209	2309	47	American	american	JJ
26209	2309	48	cheese	cheese	NN
26209	2309	49	.	.	.
26209	2310	1	Beat	beat	VB
26209	2310	2	together	together	RB
26209	2310	3	until	until	IN
26209	2310	4	it	-PRON-	PRP
26209	2310	5	is	be	VBZ
26209	2310	6	a	a	DT
26209	2310	7	fine	fine	JJ
26209	2310	8	,	,	,
26209	2310	9	smooth	smooth	JJ
26209	2310	10	paste	paste	NN
26209	2310	11	.	.	.
26209	2311	1	If	if	IN
26209	2311	2	not	not	RB
26209	2311	3	salt	salt	VB
26209	2311	4	enough	enough	RB
26209	2311	5	add	add	VB
26209	2311	6	a	a	DT
26209	2311	7	little	little	JJ
26209	2311	8	,	,	,
26209	2311	9	and	and	CC
26209	2311	10	also	also	RB
26209	2311	11	dry	dry	VB
26209	2311	12	mustard	mustard	NN
26209	2311	13	,	,	,
26209	2311	14	if	if	IN
26209	2311	15	liked	like	VBN
26209	2311	16	.	.	.
26209	2312	1	Miscellaneous	Miscellaneous	NNP
26209	2312	2	Recipes	Recipes	NNPS
26209	2312	3	.	.	.
26209	2313	1	TOOTH	tooth	JJ
26209	2313	2	POWDER	POWDER	NNP
26209	2313	3	.	.	.
26209	2314	1	Precipitated	precipitate	VBN
26209	2314	2	chalk	chalk	NN
26209	2314	3	,	,	,
26209	2314	4	seven	seven	CD
26209	2314	5	ounces	ounce	NNS
26209	2314	6	;	;	:
26209	2314	7	Florentine	Florentine	NNP
26209	2314	8	orris	orris	NNP
26209	2314	9	,	,	,
26209	2314	10	four	four	CD
26209	2314	11	ounces	ounce	NNS
26209	2314	12	;	;	:
26209	2314	13	bicarbonate	bicarbonate	NN
26209	2314	14	of	of	IN
26209	2314	15	soda	soda	NN
26209	2314	16	,	,	,
26209	2314	17	three	three	CD
26209	2314	18	ounces	ounce	NNS
26209	2314	19	;	;	,
26209	2314	20	powdered	powder	VBN
26209	2314	21	white	white	JJ
26209	2314	22	Castile	castile	JJ
26209	2314	23	soap	soap	NN
26209	2314	24	,	,	,
26209	2314	25	two	two	CD
26209	2314	26	ounces	ounce	NNS
26209	2314	27	;	;	:
26209	2314	28	thirty	thirty	CD
26209	2314	29	drops	drop	NNS
26209	2314	30	each	each	DT
26209	2314	31	of	of	IN
26209	2314	32	oil	oil	NN
26209	2314	33	of	of	IN
26209	2314	34	wintergreen	wintergreen	NN
26209	2314	35	and	and	CC
26209	2314	36	sassafras	sassafra	NNS
26209	2314	37	.	.	.
26209	2315	1	Sift	sift	VB
26209	2315	2	all	all	RB
26209	2315	3	together	together	RB
26209	2315	4	and	and	CC
26209	2315	5	keep	keep	VB
26209	2315	6	in	in	RP
26209	2315	7	a	a	DT
26209	2315	8	glass	glass	NN
26209	2315	9	jar	jar	NN
26209	2315	10	or	or	CC
26209	2315	11	tin	tin	NN
26209	2315	12	box	box	NN
26209	2315	13	.	.	.
26209	2316	1	A	a	DT
26209	2316	2	very	very	RB
26209	2316	3	valuable	valuable	JJ
26209	2316	4	recipe	recipe	NN
26209	2316	5	for	for	IN
26209	2316	6	hardening	harden	VBG
26209	2316	7	the	the	DT
26209	2316	8	teeth	tooth	NNS
26209	2316	9	.	.	.
26209	2317	1	JAPANESE	japanese	JJ
26209	2317	2	CREAM	CREAM	NNP
26209	2317	3	.	.	.
26209	2318	1	Four	four	CD
26209	2318	2	ounces	ounce	NNS
26209	2318	3	of	of	IN
26209	2318	4	ammonia	ammonia	NNP
26209	2318	5	,	,	,
26209	2318	6	four	four	CD
26209	2318	7	ounces	ounce	NNS
26209	2318	8	of	of	IN
26209	2318	9	white	white	JJ
26209	2318	10	Castile	castile	JJ
26209	2318	11	soap	soap	NN
26209	2318	12	cut	cut	VBD
26209	2318	13	fine	fine	JJ
26209	2318	14	,	,	,
26209	2318	15	two	two	CD
26209	2318	16	ounces	ounce	NNS
26209	2318	17	of	of	IN
26209	2318	18	alcohol	alcohol	NN
26209	2318	19	,	,	,
26209	2318	20	two	two	CD
26209	2318	21	ounces	ounce	NNS
26209	2318	22	of	of	IN
26209	2318	23	Price	Price	NNP
26209	2318	24	's	's	POS
26209	2318	25	glycerine	glycerine	NN
26209	2318	26	and	and	CC
26209	2318	27	two	two	CD
26209	2318	28	ounces	ounce	NNS
26209	2318	29	of	of	IN
26209	2318	30	ether	ether	NN
26209	2318	31	.	.	.
26209	2319	1	Put	put	VB
26209	2319	2	the	the	DT
26209	2319	3	soap	soap	NN
26209	2319	4	in	in	IN
26209	2319	5	one	one	CD
26209	2319	6	quart	quart	NN
26209	2319	7	of	of	IN
26209	2319	8	water	water	NN
26209	2319	9	over	over	IN
26209	2319	10	the	the	DT
26209	2319	11	fire	fire	NN
26209	2319	12	;	;	:
26209	2319	13	when	when	WRB
26209	2319	14	dissolved	dissolve	VBN
26209	2319	15	add	add	VBP
26209	2319	16	four	four	CD
26209	2319	17	quarts	quart	NNS
26209	2319	18	of	of	IN
26209	2319	19	water	water	NN
26209	2319	20	;	;	:
26209	2319	21	when	when	WRB
26209	2319	22	cold	cold	JJ
26209	2319	23	add	add	VBP
26209	2319	24	the	the	DT
26209	2319	25	other	other	JJ
26209	2319	26	ingredients	ingredient	NNS
26209	2319	27	,	,	,
26209	2319	28	bottle	bottle	NN
26209	2319	29	and	and	CC
26209	2319	30	cork	cork	NN
26209	2319	31	tight	tight	RB
26209	2319	32	.	.	.
26209	2320	1	It	-PRON-	PRP
26209	2320	2	will	will	MD
26209	2320	3	keep	keep	VB
26209	2320	4	indefinitely	indefinitely	RB
26209	2320	5	.	.	.
26209	2321	1	It	-PRON-	PRP
26209	2321	2	should	should	MD
26209	2321	3	be	be	VB
26209	2321	4	made	make	VBN
26209	2321	5	of	of	IN
26209	2321	6	soft	soft	JJ
26209	2321	7	water	water	NN
26209	2321	8	or	or	CC
26209	2321	9	rain	rain	NN
26209	2321	10	water	water	NN
26209	2321	11	.	.	.
26209	2322	1	To	to	TO
26209	2322	2	wash	wash	VB
26209	2322	3	woolens	woolen	NNS
26209	2322	4	,	,	,
26209	2322	5	flannels	flannel	NNS
26209	2322	6	,	,	,
26209	2322	7	etc	etc	FW
26209	2322	8	.	.	FW
26209	2322	9	,	,	,
26209	2322	10	take	take	VB
26209	2322	11	a	a	DT
26209	2322	12	teacup	teacup	NN
26209	2322	13	of	of	IN
26209	2322	14	the	the	DT
26209	2322	15	liquid	liquid	NN
26209	2322	16	to	to	IN
26209	2322	17	a	a	DT
26209	2322	18	pail	pail	NN
26209	2322	19	of	of	IN
26209	2322	20	lukewarm	lukewarm	JJ
26209	2322	21	water	water	NN
26209	2322	22	,	,	,
26209	2322	23	and	and	CC
26209	2322	24	rinse	rinse	VB
26209	2322	25	in	in	IN
26209	2322	26	another	another	DT
26209	2322	27	pail	pail	NN
26209	2322	28	of	of	IN
26209	2322	29	water	water	NN
26209	2322	30	with	with	IN
26209	2322	31	half	half	PDT
26209	2322	32	a	a	DT
26209	2322	33	cup	cup	NN
26209	2322	34	of	of	IN
26209	2322	35	the	the	DT
26209	2322	36	cream	cream	NN
26209	2322	37	.	.	.
26209	2323	1	Iron	iron	NN
26209	2323	2	while	while	IN
26209	2323	3	damp	damp	NN
26209	2323	4	on	on	IN
26209	2323	5	the	the	DT
26209	2323	6	wrong	wrong	JJ
26209	2323	7	side	side	NN
26209	2323	8	.	.	.
26209	2324	1	For	for	IN
26209	2324	2	removing	remove	VBG
26209	2324	3	grass	grass	NN
26209	2324	4	stains	stain	NNS
26209	2324	5	,	,	,
26209	2324	6	paint	paint	NN
26209	2324	7	,	,	,
26209	2324	8	etc	etc	FW
26209	2324	9	,	,	,
26209	2324	10	use	use	VBP
26209	2324	11	half	half	JJ
26209	2324	12	water	water	NN
26209	2324	13	and	and	CC
26209	2324	14	half	half	NN
26209	2324	15	cream	cream	NN
26209	2324	16	.	.	.
26209	2325	1	ORANGE	ORANGE	NNP
26209	2325	2	FLOWER	FLOWER	VBD
26209	2325	3	LOTION	lotion	VBP
26209	2325	4	FOR	for	IN
26209	2325	5	THE	the	DT
26209	2325	6	COMPLEXION	complexion	NN
26209	2325	7	.	.	.
26209	2326	1	Dissolve	dissolve	VB
26209	2326	2	a	a	DT
26209	2326	3	slightly	slightly	RB
26209	2326	4	heaping	heap	VBG
26209	2326	5	tablespoonful	tablespoonful	JJ
26209	2326	6	of	of	IN
26209	2326	7	Epsom	Epsom	NNP
26209	2326	8	salts	salt	NNS
26209	2326	9	in	in	IN
26209	2326	10	a	a	DT
26209	2326	11	pint	pint	NN
26209	2326	12	of	of	IN
26209	2326	13	imported	import	VBN
26209	2326	14	orange	orange	JJ
26209	2326	15	flower	flower	NN
26209	2326	16	water	water	NN
26209	2326	17	(	(	-LRB-
26209	2326	18	Chiris	Chiris	NNP
26209	2326	19	de	de	FW
26209	2326	20	Grasse	Grasse	NNP
26209	2326	21	)	)	-RRB-
26209	2326	22	,	,	,
26209	2326	23	and	and	CC
26209	2326	24	add	add	VB
26209	2326	25	to	to	IN
26209	2326	26	it	-PRON-	PRP
26209	2326	27	one	one	CD
26209	2326	28	tablespoonful	tablespoonful	JJ
26209	2326	29	of	of	IN
26209	2326	30	witch	witch	NN
26209	2326	31	hazel	hazel	NNS
26209	2326	32	.	.	.
26209	2327	1	Apply	apply	VB
26209	2327	2	with	with	IN
26209	2327	3	a	a	DT
26209	2327	4	soft	soft	JJ
26209	2327	5	linen	linen	NN
26209	2327	6	cloth	cloth	NN
26209	2327	7	.	.	.
26209	2328	1	Very	very	RB
26209	2328	2	refreshing	refreshing	JJ
26209	2328	3	in	in	IN
26209	2328	4	warm	warm	JJ
26209	2328	5	weather	weather	NN
26209	2328	6	and	and	CC
26209	2328	7	an	an	DT
26209	2328	8	excellent	excellent	JJ
26209	2328	9	remedy	remedy	NN
26209	2328	10	for	for	IN
26209	2328	11	oiliness	oiliness	NN
26209	2328	12	of	of	IN
26209	2328	13	the	the	DT
26209	2328	14	skin	skin	NN
26209	2328	15	.	.	.
26209	2329	1	BAY	BAY	NNP
26209	2329	2	RUM	RUM	NNP
26209	2329	3	.	.	.
26209	2330	1	Three	three	CD
26209	2330	2	-	-	HYPH
26209	2330	3	quarters	quarter	NNS
26209	2330	4	of	of	IN
26209	2330	5	an	an	DT
26209	2330	6	ounce	ounce	NN
26209	2330	7	of	of	IN
26209	2330	8	oil	oil	NN
26209	2330	9	of	of	IN
26209	2330	10	bay	bay	NN
26209	2330	11	,	,	,
26209	2330	12	one	one	CD
26209	2330	13	ounce	ounce	NN
26209	2330	14	of	of	IN
26209	2330	15	loaf	loaf	NN
26209	2330	16	sugar	sugar	NN
26209	2330	17	,	,	,
26209	2330	18	one	one	CD
26209	2330	19	pint	pint	NN
26209	2330	20	of	of	IN
26209	2330	21	alcohol	alcohol	NN
26209	2330	22	,	,	,
26209	2330	23	95	95	CD
26209	2330	24	per	per	NN
26209	2330	25	cent	cent	NN
26209	2330	26	.	.	.
26209	2330	27	,	,	,
26209	2330	28	two	two	CD
26209	2330	29	quarts	quart	NNS
26209	2330	30	of	of	IN
26209	2330	31	new	new	JJ
26209	2330	32	New	New	NNP
26209	2330	33	England	England	NNP
26209	2330	34	rum	rum	NN
26209	2330	35	and	and	CC
26209	2330	36	three	three	CD
26209	2330	37	pints	pint	NNS
26209	2330	38	of	of	IN
26209	2330	39	rectified	rectified	JJ
26209	2330	40	spirits	spirit	NNS
26209	2330	41	,	,	,
26209	2330	42	60	60	CD
26209	2330	43	per	per	NN
26209	2330	44	cent	cent	NN
26209	2330	45	.	.	.
26209	2331	1	Roll	roll	VB
26209	2331	2	the	the	DT
26209	2331	3	sugar	sugar	NN
26209	2331	4	until	until	IN
26209	2331	5	fine	fine	JJ
26209	2331	6	and	and	CC
26209	2331	7	beat	beat	VBD
26209	2331	8	into	into	IN
26209	2331	9	the	the	DT
26209	2331	10	oil	oil	NN
26209	2331	11	of	of	IN
26209	2331	12	bay	bay	NN
26209	2331	13	,	,	,
26209	2331	14	add	add	VB
26209	2331	15	the	the	DT
26209	2331	16	alcohol	alcohol	NN
26209	2331	17	,	,	,
26209	2331	18	then	then	RB
26209	2331	19	the	the	DT
26209	2331	20	New	New	NNP
26209	2331	21	England	England	NNP
26209	2331	22	rum	rum	NN
26209	2331	23	and	and	CC
26209	2331	24	spirits	spirit	NNS
26209	2331	25	.	.	.
26209	2332	1	Let	let	VB
26209	2332	2	it	-PRON-	PRP
26209	2332	3	stand	stand	VB
26209	2332	4	for	for	IN
26209	2332	5	several	several	JJ
26209	2332	6	days	day	NNS
26209	2332	7	in	in	IN
26209	2332	8	a	a	DT
26209	2332	9	demijohn	demijohn	NN
26209	2332	10	,	,	,
26209	2332	11	shaking	shake	VBG
26209	2332	12	occasionally	occasionally	RB
26209	2332	13	;	;	:
26209	2332	14	then	then	RB
26209	2332	15	filter	filter	VB
26209	2332	16	through	through	IN
26209	2332	17	blotting	blot	VBG
26209	2332	18	paper	paper	NN
26209	2332	19	.	.	.
26209	2333	1	The	the	DT
26209	2333	2	filters	filter	NNS
26209	2333	3	may	may	MD
26209	2333	4	be	be	VB
26209	2333	5	purchased	purchase	VBN
26209	2333	6	at	at	IN
26209	2333	7	a	a	DT
26209	2333	8	druggist	druggist	NN
26209	2333	9	's	's	POS
26209	2333	10	.	.	.
26209	2334	1	Care	care	NN
26209	2334	2	should	should	MD
26209	2334	3	be	be	VB
26209	2334	4	taken	take	VBN
26209	2334	5	to	to	TO
26209	2334	6	buy	buy	VB
26209	2334	7	the	the	DT
26209	2334	8	oil	oil	NN
26209	2334	9	at	at	IN
26209	2334	10	a	a	DT
26209	2334	11	reliable	reliable	JJ
26209	2334	12	place	place	NN
26209	2334	13	.	.	.
26209	2335	1	FINE	FINE	NNP
26209	2335	2	LAVENDER	LAVENDER	NNP
26209	2335	3	WATER	WATER	NNP
26209	2335	4	.	.	.
26209	2336	1	Two	two	CD
26209	2336	2	ounces	ounce	NNS
26209	2336	3	finest	fine	JJS
26209	2336	4	oil	oil	NN
26209	2336	5	of	of	IN
26209	2336	6	lavender	lavender	NN
26209	2336	7	,	,	,
26209	2336	8	one	one	CD
26209	2336	9	ounce	ounce	NN
26209	2336	10	essence	essence	NN
26209	2336	11	of	of	IN
26209	2336	12	musk	musk	NN
26209	2336	13	,	,	,
26209	2336	14	one	one	CD
26209	2336	15	-	-	HYPH
26209	2336	16	half	half	NN
26209	2336	17	ounce	ounce	NN
26209	2336	18	essence	essence	NN
26209	2336	19	of	of	IN
26209	2336	20	ambergris	ambergris	NNP
26209	2336	21	,	,	,
26209	2336	22	one	one	CD
26209	2336	23	-	-	HYPH
26209	2336	24	half	half	NN
26209	2336	25	ounce	ounce	NN
26209	2336	26	oil	oil	NN
26209	2336	27	of	of	IN
26209	2336	28	bergamot	bergamot	NN
26209	2336	29	and	and	CC
26209	2336	30	one	one	CD
26209	2336	31	-	-	HYPH
26209	2336	32	half	half	NN
26209	2336	33	gallon	gallon	NN
26209	2336	34	of	of	IN
26209	2336	35	rectified	rectified	JJ
26209	2336	36	spirits	spirit	NNS
26209	2336	37	.	.	.
26209	2337	1	Mix	mix	VB
26209	2337	2	the	the	DT
26209	2337	3	ingredients	ingredient	NNS
26209	2337	4	,	,	,
26209	2337	5	keep	keep	VB
26209	2337	6	in	in	RP
26209	2337	7	a	a	DT
26209	2337	8	demijohn	demijohn	NN
26209	2337	9	for	for	IN
26209	2337	10	several	several	JJ
26209	2337	11	days	day	NNS
26209	2337	12	,	,	,
26209	2337	13	shaking	shake	VBG
26209	2337	14	occasionally	occasionally	RB
26209	2337	15	.	.	.
26209	2338	1	Then	then	RB
26209	2338	2	filter	filter	NN
26209	2338	3	and	and	CC
26209	2338	4	bottle	bottle	NN
26209	2338	5	.	.	.
26209	2339	1	GOOD	good	JJ
26209	2339	2	HARD	hard	JJ
26209	2339	3	SOAP	SOAP	NNS
26209	2339	4	.	.	.
26209	2340	1	Five	five	CD
26209	2340	2	pounds	pound	NNS
26209	2340	3	of	of	IN
26209	2340	4	grease	grease	NN
26209	2340	5	,	,	,
26209	2340	6	one	one	CD
26209	2340	7	quart	quart	NN
26209	2340	8	and	and	CC
26209	2340	9	one	one	CD
26209	2340	10	cup	cup	NN
26209	2340	11	of	of	IN
26209	2340	12	cold	cold	JJ
26209	2340	13	water	water	NN
26209	2340	14	,	,	,
26209	2340	15	one	one	PRP
26209	2340	16	can	can	NN
26209	2340	17	of	of	IN
26209	2340	18	potash	potash	NN
26209	2340	19	,	,	,
26209	2340	20	one	one	CD
26209	2340	21	heaping	heap	VBG
26209	2340	22	tablespoonful	tablespoonful	NN
26209	2340	23	of	of	IN
26209	2340	24	borax	borax	NNS
26209	2340	25	,	,	,
26209	2340	26	two	two	CD
26209	2340	27	tablespoonfuls	tablespoonful	NNS
26209	2340	28	of	of	IN
26209	2340	29	ammonia	ammonia	NN
26209	2340	30	.	.	.
26209	2341	1	Dissolve	dissolve	VB
26209	2341	2	the	the	DT
26209	2341	3	potash	potash	NN
26209	2341	4	in	in	IN
26209	2341	5	the	the	DT
26209	2341	6	water	water	NN
26209	2341	7	,	,	,
26209	2341	8	then	then	RB
26209	2341	9	add	add	VB
26209	2341	10	the	the	DT
26209	2341	11	borax	borax	NNS
26209	2341	12	and	and	CC
26209	2341	13	ammonia	ammonia	NNP
26209	2341	14	and	and	CC
26209	2341	15	stir	stir	VB
26209	2341	16	in	in	IN
26209	2341	17	the	the	DT
26209	2341	18	lukewarm	lukewarm	JJ
26209	2341	19	grease	grease	NN
26209	2341	20	slowly	slowly	RB
26209	2341	21	and	and	CC
26209	2341	22	continue	continue	VB
26209	2341	23	to	to	TO
26209	2341	24	stir	stir	VB
26209	2341	25	until	until	IN
26209	2341	26	it	-PRON-	PRP
26209	2341	27	becomes	become	VBZ
26209	2341	28	as	as	RB
26209	2341	29	thick	thick	JJ
26209	2341	30	as	as	IN
26209	2341	31	thick	thick	JJ
26209	2341	32	honey	honey	NN
26209	2341	33	;	;	:
26209	2341	34	then	then	RB
26209	2341	35	pour	pour	VB
26209	2341	36	into	into	IN
26209	2341	37	a	a	DT
26209	2341	38	pan	pan	NN
26209	2341	39	to	to	IN
26209	2341	40	harden	harden	NNP
26209	2341	41	.	.	.
26209	2342	1	When	when	WRB
26209	2342	2	firm	firm	JJ
26209	2342	3	cut	cut	NN
26209	2342	4	into	into	IN
26209	2342	5	cakes	cake	NNS
26209	2342	6	.	.	.
26209	2343	1	Grease	grease	NN
26209	2343	2	that	that	DT
26209	2343	3	is	be	VBZ
26209	2343	4	no	no	DT
26209	2343	5	longer	long	RBR
26209	2343	6	fit	fit	JJ
26209	2343	7	to	to	TO
26209	2343	8	fry	fry	VB
26209	2343	9	in	in	IN
26209	2343	10	is	be	VBZ
26209	2343	11	used	use	VBN
26209	2343	12	for	for	IN
26209	2343	13	this	this	DT
26209	2343	14	soap	soap	NN
26209	2343	15	.	.	.
26209	2344	1	Strain	strain	VB
26209	2344	2	it	-PRON-	PRP
26209	2344	3	carefully	carefully	RB
26209	2344	4	that	that	IN
26209	2344	5	no	no	DT
26209	2344	6	particles	particle	NNS
26209	2344	7	of	of	IN
26209	2344	8	food	food	NN
26209	2344	9	are	be	VBP
26209	2344	10	left	leave	VBN
26209	2344	11	in	in	IN
26209	2344	12	it	-PRON-	PRP
26209	2344	13	.	.	.
26209	2345	1	It	-PRON-	PRP
26209	2345	2	makes	make	VBZ
26209	2345	3	no	no	DT
26209	2345	4	difference	difference	NN
26209	2345	5	how	how	WRB
26209	2345	6	brown	brown	JJ
26209	2345	7	the	the	DT
26209	2345	8	grease	grease	NN
26209	2345	9	is	be	VBZ
26209	2345	10	,	,	,
26209	2345	11	the	the	DT
26209	2345	12	soap	soap	NN
26209	2345	13	will	will	MD
26209	2345	14	become	become	VB
26209	2345	15	white	white	JJ
26209	2345	16	and	and	CC
26209	2345	17	float	float	VB
26209	2345	18	in	in	IN
26209	2345	19	water	water	NN
26209	2345	20	.	.	.
26209	2346	1	It	-PRON-	PRP
26209	2346	2	should	should	MD
26209	2346	3	be	be	VB
26209	2346	4	kept	keep	VBN
26209	2346	5	a	a	DT
26209	2346	6	month	month	NN
26209	2346	7	before	before	IN
26209	2346	8	using	use	VBG
26209	2346	9	.	.	.
26209	2347	1	POLISH	POLISH	NNS
26209	2347	2	FOR	for	IN
26209	2347	3	HARD	hard	NN
26209	2347	4	OR	or	CC
26209	2347	5	STAINED	stained	NN
26209	2347	6	WOOD	wood	NN
26209	2347	7	FLOORS	floors	NN
26209	2347	8	.	.	.
26209	2348	1	Eight	eight	CD
26209	2348	2	ounces	ounce	NNS
26209	2348	3	of	of	IN
26209	2348	4	yellow	yellow	JJ
26209	2348	5	beeswax	beeswax	NN
26209	2348	6	,	,	,
26209	2348	7	two	two	CD
26209	2348	8	quarts	quart	NNS
26209	2348	9	of	of	IN
26209	2348	10	spirits	spirit	NNS
26209	2348	11	of	of	IN
26209	2348	12	turpentine	turpentine	NN
26209	2348	13	,	,	,
26209	2348	14	one	one	CD
26209	2348	15	quart	quart	NN
26209	2348	16	of	of	IN
26209	2348	17	Venetian	Venetian	NNP
26209	2348	18	turpentine	turpentine	NN
26209	2348	19	.	.	.
26209	2349	1	Cut	cut	VB
26209	2349	2	the	the	DT
26209	2349	3	wax	wax	NN
26209	2349	4	in	in	IN
26209	2349	5	small	small	JJ
26209	2349	6	pieces	piece	NNS
26209	2349	7	and	and	CC
26209	2349	8	pour	pour	VB
26209	2349	9	the	the	DT
26209	2349	10	spirits	spirit	NNS
26209	2349	11	over	over	IN
26209	2349	12	it	-PRON-	PRP
26209	2349	13	--	--	:
26209	2349	14	it	-PRON-	PRP
26209	2349	15	will	will	MD
26209	2349	16	soon	soon	RB
26209	2349	17	dissolve	dissolve	VB
26209	2349	18	;	;	:
26209	2349	19	then	then	RB
26209	2349	20	bottle	bottle	VB
26209	2349	21	.	.	.
26209	2350	1	Apply	apply	VB
26209	2350	2	with	with	IN
26209	2350	3	a	a	DT
26209	2350	4	flannel	flannel	NN
26209	2350	5	or	or	CC
26209	2350	6	soft	soft	JJ
26209	2350	7	cloth	cloth	NN
26209	2350	8	.	.	.
26209	2351	1	It	-PRON-	PRP
26209	2351	2	keeps	keep	VBZ
26209	2351	3	the	the	DT
26209	2351	4	floors	floor	NNS
26209	2351	5	in	in	IN
26209	2351	6	excellent	excellent	JJ
26209	2351	7	order	order	NN
26209	2351	8	.	.	.
26209	2352	1	CONTENTS	content	NNS
26209	2352	2	.	.	.
26209	2353	1	BREADS	BREADS	NNP
26209	2353	2	,	,	,
26209	2353	3	ROLLS	ROLLS	NNP
26209	2353	4	,	,	,
26209	2353	5	Etc	Etc	NNP
26209	2353	6	.	.	.
26209	2354	1	PAGE	PAGE	NNP
26209	2354	2	Biscuits	Biscuits	NNPS
26209	2354	3	,	,	,
26209	2354	4	Beaten	Beaten	NNP
26209	2354	5	,	,	,
26209	2354	6	No	no	UH
26209	2354	7	.	.	.
26209	2355	1	1	1	CD
26209	2355	2	13	13	CD
26209	2355	3	"	"	``
26209	2355	4	"	"	``
26209	2355	5	"	"	``
26209	2355	6	2	2	CD
26209	2355	7	13	13	CD
26209	2355	8	"	"	''
26209	2355	9	Baking	Baking	NNP
26209	2355	10	Powder	Powder	NNP
26209	2355	11	13	13	CD
26209	2355	12	"	"	``
26209	2355	13	Cream	Cream	NNP
26209	2355	14	13	13	CD
26209	2355	15	Rolls	roll	NNS
26209	2355	16	,	,	,
26209	2355	17	French	french	JJ
26209	2355	18	14	14	CD
26209	2355	19	"	"	``
26209	2355	20	Windsor	Windsor	NNP
26209	2355	21	14	14	CD
26209	2355	22	"	"	''
26209	2355	23	Elizabetti	Elizabetti	NNP
26209	2355	24	's	's	POS
26209	2355	25	15	15	CD
26209	2355	26	"	"	``
26209	2355	27	Rye	Rye	NNP
26209	2355	28	Flour	Flour	NNP
26209	2355	29	15	15	CD
26209	2355	30	"	"	``
26209	2355	31	Gluten	Gluten	NNP
26209	2355	32	15	15	CD
26209	2355	33	"	"	``
26209	2355	34	Parker	Parker	NNP
26209	2355	35	House	House	NNP
26209	2355	36	15	15	CD
26209	2355	37	Boston	Boston	NNP
26209	2355	38	Brown	Brown	NNP
26209	2355	39	Bread	Bread	NNP
26209	2355	40	16	16	CD
26209	2355	41	"	"	``
26209	2355	42	"	"	``
26209	2355	43	"	"	''
26209	2355	44	with	with	IN
26209	2355	45	Raisins	Raisins	NNP
26209	2355	46	16	16	CD
26209	2355	47	"	"	``
26209	2355	48	"	"	``
26209	2355	49	"	"	``
26209	2355	50	Stewed	stew	VBN
26209	2355	51	16	16	CD
26209	2355	52	Graham	Graham	NNP
26209	2355	53	Bread	Bread	NNP
26209	2355	54	17	17	CD
26209	2355	55	Rye	Rye	NNP
26209	2355	56	Bread	Bread	NNP
26209	2355	57	17	17	CD
26209	2355	58	Quick	Quick	NNP
26209	2355	59	White	White	NNP
26209	2355	60	Bread	Bread	NNP
26209	2355	61	17	17	CD
26209	2355	62	Date	Date	NNP
26209	2355	63	Bread	Bread	NNP
26209	2355	64	17	17	CD
26209	2355	65	Coffee	Coffee	NNP
26209	2355	66	Bread	Bread	NNP
26209	2355	67	,	,	,
26209	2355	68	No	no	UH
26209	2355	69	.	.	.
26209	2356	1	1	1	CD
26209	2356	2	18	18	CD
26209	2356	3	"	"	``
26209	2356	4	"	"	``
26209	2356	5	"	"	``
26209	2356	6	2	2	CD
26209	2356	7	18	18	CD
26209	2356	8	Norwegian	norwegian	JJ
26209	2356	9	Rolls	Rolls	NNPS
26209	2356	10	and	and	CC
26209	2356	11	Zwieback	Zwieback	NNP
26209	2356	12	18	18	CD
26209	2356	13	Rice	Rice	NNP
26209	2356	14	Muffins	Muffins	NNP
26209	2356	15	19	19	CD
26209	2356	16	Laplands	lapland	NNS
26209	2356	17	19	19	CD
26209	2356	18	English	English	NNP
26209	2356	19	Muffins	muffin	NNS
26209	2356	20	19	19	CD
26209	2356	21	Graham	Graham	NNP
26209	2356	22	Popovers	Popovers	NNPS
26209	2356	23	20	20	CD
26209	2356	24	"	"	``
26209	2356	25	Gems	gem	NNS
26209	2356	26	20	20	CD
26209	2356	27	Gems	gem	NNS
26209	2356	28	of	of	IN
26209	2356	29	Kernel	Kernel	NNP
26209	2356	30	(	(	-LRB-
26209	2356	31	Middlings	Middlings	NNP
26209	2356	32	)	)	-RRB-
26209	2356	33	and	and	CC
26209	2356	34	White	White	NNP
26209	2356	35	Flour	Flour	NNP
26209	2356	36	20	20	CD
26209	2356	37	"	"	''
26209	2356	38	"	"	``
26209	2356	39	Rye	Rye	NNP
26209	2356	40	Meal	Meal	NNP
26209	2356	41	20	20	CD
26209	2356	42	Corn	Corn	NNP
26209	2356	43	Batter	Batter	NNP
26209	2356	44	Bread	bread	NN
26209	2356	45	21	21	CD
26209	2356	46	"	"	``
26209	2356	47	Bread	bread	NN
26209	2356	48	21	21	CD
26209	2356	49	"	"	``
26209	2356	50	Griddle	Griddle	NNP
26209	2356	51	Cakes	Cakes	NNP
26209	2356	52	21	21	CD
26209	2356	53	White	White	NNP
26209	2356	54	Bread	Bread	NNP
26209	2356	55	Griddle	Griddle	NNP
26209	2356	56	Cakes	Cakes	NNP
26209	2356	57	22	22	CD
26209	2356	58	Boston	Boston	NNP
26209	2356	59	Brown	Brown	NNP
26209	2356	60	Bread	Bread	NNP
26209	2356	61	Griddle	Griddle	NNP
26209	2356	62	Cakes	Cakes	NNP
26209	2356	63	22	22	CD
26209	2356	64	Waffles	Waffles	NNP
26209	2356	65	22	22	CD
26209	2356	66	Rolls	roll	NNS
26209	2356	67	,	,	,
26209	2356	68	Epicurean	Epicurean	NNP
26209	2356	69	22	22	CD
26209	2356	70	Bread	bread	NN
26209	2356	71	from	from	IN
26209	2356	72	Rummer	Rummer	NNP
26209	2356	73	Flour	Flour	NNP
26209	2356	74	23	23	CD
26209	2356	75	Biscuits	Biscuits	NNPS
26209	2356	76	of	of	IN
26209	2356	77	Kernel	Kernel	NNP
26209	2356	78	or	or	CC
26209	2356	79	Graham	Graham	NNP
26209	2356	80	Flour	Flour	NNP
26209	2356	81	23	23	CD
26209	2356	82	EGGS	EGGS	NNP
26209	2356	83	.	.	.
26209	2357	1	Eggs	egg	NNS
26209	2357	2	,	,	,
26209	2357	3	to	to	IN
26209	2357	4	soft	soft	JJ
26209	2357	5	boil	boil	NN
26209	2357	6	24	24	CD
26209	2357	7	"	"	''
26209	2357	8	"	"	``
26209	2357	9	hard	hard	JJ
26209	2357	10	boil	boil	NN
26209	2357	11	24	24	CD
26209	2357	12	"	"	``
26209	2357	13	à	à	FW
26209	2357	14	la	la	DT
26209	2357	15	Crême	Crême	NNP
26209	2357	16	24	24	CD
26209	2357	17	"	"	''
26209	2357	18	au	au	NNP
26209	2357	19	Gratin	Gratin	NNP
26209	2357	20	24	24	CD
26209	2357	21	"	"	``
26209	2357	22	Nun	Nun	NNP
26209	2357	23	's	's	POS
26209	2357	24	Toast	Toast	NNP
26209	2357	25	25	25	CD
26209	2357	26	"	"	''
26209	2357	27	à	à	NNP
26209	2357	28	la	la	NNP
26209	2357	29	Maître	Maître	NNP
26209	2357	30	d'Hôtel	d'Hôtel	NNP
26209	2357	31	25	25	CD
26209	2357	32	"	"	``
26209	2357	33	Timbales	timbale	NNS
26209	2357	34	of	of	IN
26209	2357	35	25	25	CD
26209	2357	36	"	"	``
26209	2357	37	Stuffed	stuff	VBN
26209	2357	38	with	with	IN
26209	2357	39	Mushrooms	mushroom	NNS
26209	2357	40	26	26	CD
26209	2357	41	"	"	''
26209	2357	42	with	with	IN
26209	2357	43	Cream	Cream	NNP
26209	2357	44	26	26	CD
26209	2357	45	"	"	``
26209	2357	46	Curried	curry	VBN
26209	2357	47	26	26	CD
26209	2357	48	"	"	``
26209	2357	49	Stuffed	stuff	VBN
26209	2357	50	27	27	CD
26209	2357	51	"	"	''
26209	2357	52	"	"	''
26209	2357	53	and	and	CC
26209	2357	54	Fried	Fried	NNP
26209	2357	55	27	27	CD
26209	2357	56	"	"	``
26209	2357	57	Fricasseed	Fricasseed	NNP
26209	2357	58	27	27	CD
26209	2357	59	"	"	''
26209	2357	60	Chops	chop	NNS
26209	2357	61	28	28	CD
26209	2357	62	Omelet	Omelet	NNP
26209	2357	63	,	,	,
26209	2357	64	Plain	Plain	NNP
26209	2357	65	28	28	CD
26209	2357	66	"	"	''
26209	2357	67	with	with	IN
26209	2357	68	Cheese	Cheese	NNP
26209	2357	69	28	28	CD
26209	2357	70	"	"	''
26209	2357	71	"	"	``
26209	2357	72	Mushrooms	mushroom	NNS
26209	2357	73	28	28	CD
26209	2357	74	"	"	''
26209	2357	75	"	"	``
26209	2357	76	Tomatoes	tomato	NNS
26209	2357	77	29	29	CD
26209	2357	78	Eggs	egg	NNS
26209	2357	79	,	,	,
26209	2357	80	Poached	poach	VBN
26209	2357	81	with	with	IN
26209	2357	82	Tomato	Tomato	NNP
26209	2357	83	Catsup	Catsup	NNP
26209	2357	84	29	29	CD
26209	2357	85	"	"	''
26209	2357	86	"	"	''
26209	2357	87	in	in	IN
26209	2357	88	Cream	Cream	NNP
26209	2357	89	29	29	CD
26209	2357	90	"	"	''
26209	2357	91	"	"	``
26209	2357	92	in	in	IN
26209	2357	93	Tomatoes	Tomatoes	NNP
26209	2357	94	29	29	CD
26209	2357	95	"	"	``
26209	2357	96	in	in	IN
26209	2357	97	a	a	DT
26209	2357	98	Brown	Brown	NNP
26209	2357	99	Sauce	Sauce	NNP
26209	2357	100	30	30	CD
26209	2357	101	SOUPS	soup	NNS
26209	2357	102	.	.	.
26209	2358	1	Cream	cream	NN
26209	2358	2	of	of	IN
26209	2358	3	Jerusalem	Jerusalem	NNP
26209	2358	4	Artichokes	Artichokes	NNP
26209	2358	5	31	31	CD
26209	2358	6	"	"	''
26209	2358	7	"	"	``
26209	2358	8	Asparagus	Asparagus	NNP
26209	2358	9	31	31	CD
26209	2358	10	"	"	''
26209	2358	11	"	"	``
26209	2358	12	Lima	Lima	NNP
26209	2358	13	Beans	Beans	NNP
26209	2358	14	32	32	CD
26209	2358	15	"	"	''
26209	2358	16	"	"	``
26209	2358	17	Cauliflower	cauliflow	JJR
26209	2358	18	32	32	CD
26209	2358	19	"	"	''
26209	2358	20	"	"	``
26209	2358	21	Celery	Celery	NNP
26209	2358	22	33	33	CD
26209	2358	23	"	"	''
26209	2358	24	"	"	``
26209	2358	25	Chestnuts	chestnut	VBZ
26209	2358	26	33	33	CD
26209	2358	27	"	"	''
26209	2358	28	"	"	``
26209	2358	29	Cucumbers	cucumber	NNS
26209	2358	30	33	33	CD
26209	2358	31	"	"	''
26209	2358	32	"	"	``
26209	2358	33	Summer	Summer	NNP
26209	2358	34	Squash	Squash	NNP
26209	2358	35	34	34	CD
26209	2358	36	"	"	''
26209	2358	37	"	"	``
26209	2358	38	Lettuce	lettuce	NN
26209	2358	39	34	34	CD
26209	2358	40	"	"	''
26209	2358	41	"	"	``
26209	2358	42	Mushrooms	mushroom	NNS
26209	2358	43	35	35	CD
26209	2358	44	"	"	''
26209	2358	45	"	"	``
26209	2358	46	Green	Green	NNP
26209	2358	47	Peas	Peas	NNP
26209	2358	48	35	35	CD
26209	2358	49	"	"	''
26209	2358	50	"	"	``
26209	2358	51	Rice	rice	NN
26209	2358	52	36	36	CD
26209	2358	53	"	"	''
26209	2358	54	"	"	``
26209	2358	55	Spinach	spinach	NN
26209	2358	56	36	36	CD
26209	2358	57	Carrot	Carrot	NNP
26209	2358	58	37	37	CD
26209	2358	59	Celeriac	Celeriac	NNP
26209	2358	60	37	37	CD
26209	2358	61	Mock	Mock	NNP
26209	2358	62	Clam	Clam	NNP
26209	2358	63	37	37	CD
26209	2358	64	Corn	Corn	NNP
26209	2358	65	and	and	CC
26209	2358	66	Tomato	Tomato	NNP
26209	2358	67	38	38	CD
26209	2358	68	Crécy	Crécy	NNP
26209	2358	69	38	38	CD
26209	2358	70	Curry	Curry	NNP
26209	2358	71	38	38	CD
26209	2358	72	Mock	Mock	NNP
26209	2358	73	Fish	fish	NN
26209	2358	74	39	39	CD
26209	2358	75	Norwegian	Norwegian	NNP
26209	2358	76	Sweet	Sweet	NNP
26209	2358	77	40	40	CD
26209	2358	78	Onion	onion	NN
26209	2358	79	40	40	CD
26209	2358	80	Green	Green	NNP
26209	2358	81	Pea	Pea	NNP
26209	2358	82	,	,	,
26209	2358	83	No	no	UH
26209	2358	84	.	.	.
26209	2359	1	1	1	CD
26209	2359	2	41	41	CD
26209	2359	3	"	"	``
26209	2359	4	"	"	``
26209	2359	5	"	"	``
26209	2359	6	2	2	CD
26209	2359	7	41	41	CD
26209	2359	8	Potato	potato	NN
26209	2359	9	41	41	CD
26209	2359	10	Purée	Purée	NNP
26209	2359	11	of	of	IN
26209	2359	12	Vegetables	Vegetables	NNP
26209	2359	13	42	42	CD
26209	2359	14	"	"	''
26209	2359	15	"	"	``
26209	2359	16	Turnips	turnip	NNS
26209	2359	17	42	42	CD
26209	2359	18	Vegetable	vegetable	NN
26209	2359	19	42	42	CD
26209	2359	20	Tomato	Tomato	NNP
26209	2359	21	43	43	CD
26209	2359	22	Barley	barley	NN
26209	2359	23	43	43	CD
26209	2359	24	Black	Black	NNP
26209	2359	25	Bean	Bean	NNP
26209	2359	26	,	,	,
26209	2359	27	with	with	IN
26209	2359	28	Mock	Mock	NNP
26209	2359	29	Meat	Meat	NNP
26209	2359	30	Balls	Balls	NNP
26209	2359	31	44	44	CD
26209	2359	32	ENTRÉES	entrées	NN
26209	2359	33	.	.	.
26209	2360	1	Egg	Egg	NNP
26209	2360	2	Border	Border	NNP
26209	2360	3	,	,	,
26209	2360	4	with	with	IN
26209	2360	5	Rice	Rice	NNP
26209	2360	6	and	and	CC
26209	2360	7	Curry	Curry	NNP
26209	2360	8	Sauce	Sauce	NNP
26209	2360	9	45	45	CD
26209	2360	10	Rice	Rice	NNP
26209	2360	11	Border	Border	NNP
26209	2360	12	,	,	,
26209	2360	13	with	with	IN
26209	2360	14	Vegetables	vegetable	NNS
26209	2360	15	or	or	CC
26209	2360	16	hard	hard	RB
26209	2360	17	-	-	HYPH
26209	2360	18	boiled	boil	VBN
26209	2360	19	Eggs	egg	NNS
26209	2360	20	in	in	IN
26209	2360	21	Cream	Cream	NNP
26209	2360	22	Sauce	Sauce	NNP
26209	2360	23	45	45	CD
26209	2360	24	Mock	Mock	NNP
26209	2360	25	Chicken	Chicken	NNP
26209	2360	26	,	,	,
26209	2360	27	a	a	DT
26209	2360	28	Timbale	Timbale	NNP
26209	2360	29	of	of	IN
26209	2360	30	,	,	,
26209	2360	31	with	with	IN
26209	2360	32	Sauce	Sauce	NNP
26209	2360	33	45	45	CD
26209	2360	34	Spaghettina	Spaghettina	NNP
26209	2360	35	,	,	,
26209	2360	36	a	a	DT
26209	2360	37	Mould	Mould	NNP
26209	2360	38	of	of	IN
26209	2360	39	46	46	CD
26209	2360	40	Spinach	Spinach	NNP
26209	2360	41	,	,	,
26209	2360	42	a	a	DT
26209	2360	43	Border	Border	NNP
26209	2360	44	Mould	Mould	NNP
26209	2360	45	of	of	IN
26209	2360	46	,	,	,
26209	2360	47	with	with	IN
26209	2360	48	Filling	fill	VBG
26209	2360	49	47	47	CD
26209	2360	50	Mock	Mock	NNP
26209	2360	51	Codfish	Codfish	NNP
26209	2360	52	Balls	Balls	NNP
26209	2360	53	48	48	CD
26209	2360	54	"	"	``
26209	2360	55	Fish	fish	NN
26209	2360	56	Balls	Balls	NNPS
26209	2360	57	,	,	,
26209	2360	58	in	in	IN
26209	2360	59	Curry	Curry	NNP
26209	2360	60	or	or	CC
26209	2360	61	Cream	Cream	NNP
26209	2360	62	Sauce	Sauce	NNP
26209	2360	63	48	48	CD
26209	2360	64	"	"	``
26209	2360	65	Fish	fish	NN
26209	2360	66	,	,	,
26209	2360	67	(	(	-LRB-
26209	2360	68	a	a	DT
26209	2360	69	Norwegian	Norwegian	NNP
26209	2360	70	Dish	Dish	NNP
26209	2360	71	)	)	-RRB-
26209	2360	72	49	49	CD
26209	2360	73	"	"	``
26209	2360	74	Meat	Meat	NNP
26209	2360	75	49	49	CD
26209	2360	76	Spaghettina	Spaghettina	NNP
26209	2360	77	Chops	Chops	NNPS
26209	2360	78	50	50	CD
26209	2360	79	Tomato	Tomato	NNP
26209	2360	80	Chops	Chops	NNPS
26209	2360	81	50	50	CD
26209	2360	82	Fried	Fried	NNP
26209	2360	83	Bread	Bread	NNP
26209	2360	84	,	,	,
26209	2360	85	a	a	DT
26209	2360	86	Savory	Savory	NNP
26209	2360	87	51	51	CD
26209	2360	88	Mock	Mock	NNP
26209	2360	89	Fish	Fish	NNP
26209	2360	90	Chops	Chops	NNP
26209	2360	91	51	51	CD
26209	2360	92	Spaghettina	Spaghettina	NNP
26209	2360	93	,	,	,
26209	2360	94	Fricassee	Fricassee	NNP
26209	2360	95	of	of	IN
26209	2360	96	52	52	CD
26209	2360	97	Mushrooms	Mushrooms	NNPS
26209	2360	98	,	,	,
26209	2360	99	en	en	IN
26209	2360	100	Coquille	Coquille	NNP
26209	2360	101	52	52	CD
26209	2360	102	Egg	Egg	NNP
26209	2360	103	Plant	Plant	NNP
26209	2360	104	,	,	,
26209	2360	105	a	a	DT
26209	2360	106	Ragout	Ragout	NNP
26209	2360	107	of	of	IN
26209	2360	108	52	52	CD
26209	2360	109	Patties	Patties	NNPS
26209	2360	110	of	of	IN
26209	2360	111	Puff	Puff	NNP
26209	2360	112	Paste	Paste	NNP
26209	2360	113	53	53	CD
26209	2360	114	Rice	Rice	NNP
26209	2360	115	,	,	,
26209	2360	116	a	a	DT
26209	2360	117	Savory	Savory	NNP
26209	2360	118	of	of	IN
26209	2360	119	(	(	-LRB-
26209	2360	120	Mexican	mexican	JJ
26209	2360	121	Dish	Dish	NNP
26209	2360	122	)	)	-RRB-
26209	2360	123	54	54	CD
26209	2360	124	Asparagus	Asparagus	NNP
26209	2360	125	,	,	,
26209	2360	126	a	a	DT
26209	2360	127	Ragout	Ragout	NNP
26209	2360	128	of	of	IN
26209	2360	129	,	,	,
26209	2360	130	with	with	IN
26209	2360	131	Mock	Mock	NNP
26209	2360	132	Meat	Meat	NNP
26209	2360	133	Balls	Balls	NNP
26209	2360	134	54	54	CD
26209	2360	135	Rice	Rice	NNP
26209	2360	136	,	,	,
26209	2360	137	Curried	curry	VBN
26209	2360	138	,	,	,
26209	2360	139	Croquettes	Croquettes	NNPS
26209	2360	140	of	of	IN
26209	2360	141	55	55	CD
26209	2360	142	Mock	Mock	NNP
26209	2360	143	Fish	fish	NN
26209	2360	144	Croquettes	croquette	VBZ
26209	2360	145	55	55	CD
26209	2360	146	Walnut	Walnut	NNP
26209	2360	147	Croquettes	croquette	VBZ
26209	2360	148	55	55	CD
26209	2360	149	Mushrooms	Mushrooms	NNPS
26209	2360	150	,	,	,
26209	2360	151	a	a	DT
26209	2360	152	Ragout	Ragout	NNP
26209	2360	153	of	of	IN
26209	2360	154	56	56	CD
26209	2360	155	Mock	Mock	NNP
26209	2360	156	Chicken	Chicken	NNP
26209	2360	157	Croquettes	croquette	VBZ
26209	2360	158	56	56	CD
26209	2360	159	VEGETABLES	vegetable	NNS
26209	2360	160	.	.	.
26209	2361	1	Potatoes	potato	NNS
26209	2361	2	,	,	,
26209	2361	3	to	to	IN
26209	2361	4	Boil	Boil	NNP
26209	2361	5	57	57	CD
26209	2361	6	"	"	``
26209	2361	7	Baked	baked	JJ
26209	2361	8	57	57	CD
26209	2361	9	"	"	''
26209	2361	10	Mashed	mash	VBN
26209	2361	11	58	58	CD
26209	2361	12	"	"	``
26209	2361	13	New	new	JJ
26209	2361	14	,	,	,
26209	2361	15	with	with	IN
26209	2361	16	Cream	Cream	NNP
26209	2361	17	Sauce	Sauce	NNP
26209	2361	18	58	58	CD
26209	2361	19	"	"	``
26209	2361	20	Broiled	broil	VBN
26209	2361	21	58	58	CD
26209	2361	22	"	"	``
26209	2361	23	à	à	FW
26209	2361	24	la	la	DT
26209	2361	25	Crême	Crême	NNP
26209	2361	26	au	au	NNP
26209	2361	27	Gratin	Gratin	NNP
26209	2361	28	58	58	CD
26209	2361	29	"	"	``
26209	2361	30	Stuffed	stuff	VBN
26209	2361	31	58	58	CD
26209	2361	32	"	"	``
26209	2361	33	Fricasseed	Fricasseed	NNP
26209	2361	34	59	59	CD
26209	2361	35	"	"	``
26209	2361	36	à	à	FW
26209	2361	37	la	la	NNP
26209	2361	38	Duchesse	Duchesse	NNP
26209	2361	39	59	59	CD
26209	2361	40	"	"	``
26209	2361	41	Saratoga	Saratoga	NNP
26209	2361	42	Chips	chip	NNS
26209	2361	43	59	59	CD
26209	2361	44	"	"	``
26209	2361	45	French	French	NNP
26209	2361	46	Fried	Fried	NNP
26209	2361	47	60	60	CD
26209	2361	48	"	"	``
26209	2361	49	à	à	NNP
26209	2361	50	la	la	NNP
26209	2361	51	Maître	Maître	NNP
26209	2361	52	d'Hôtel	d'Hôtel	NNP
26209	2361	53	60	60	CD
26209	2361	54	"	"	``
26209	2361	55	Lyonnaise	Lyonnaise	NNP
26209	2361	56	60	60	CD
26209	2361	57	"	"	``
26209	2361	58	à	à	NN
26209	2361	59	la	la	NNP
26209	2361	60	Parisienne	Parisienne	NNP
26209	2361	61	60	60	CD
26209	2361	62	"	"	``
26209	2361	63	Creamed	cream	VBN
26209	2361	64	and	and	CC
26209	2361	65	Browned	Browned	NNP
26209	2361	66	60	60	CD
26209	2361	67	"	"	``
26209	2361	68	Puff	Puff	NNP
26209	2361	69	61	61	CD
26209	2361	70	"	"	''
26209	2361	71	White	White	NNP
26209	2361	72	,	,	,
26209	2361	73	Croquettes	croquette	VBZ
26209	2361	74	61	61	CD
26209	2361	75	"	"	''
26209	2361	76	Papa	papa	NN
26209	2361	77	61	61	CD
26209	2361	78	"	"	``
26209	2361	79	Sweet	Sweet	NNP
26209	2361	80	,	,	,
26209	2361	81	Fried	Fried	NNP
26209	2361	82	Raw	Raw	NNP
26209	2361	83	62	62	CD
26209	2361	84	"	"	''
26209	2361	85	"	"	''
26209	2361	86	"	"	``
26209	2361	87	Cooked	cooked	JJ
26209	2361	88	62	62	CD
26209	2361	89	"	"	''
26209	2361	90	"	"	``
26209	2361	91	Mashed	mashed	JJ
26209	2361	92	and	and	CC
26209	2361	93	Browned	brown	VBN
26209	2361	94	62	62	CD
26209	2361	95	"	"	''
26209	2361	96	"	"	``
26209	2361	97	Croquettes	croquette	VBZ
26209	2361	98	62	62	CD
26209	2361	99	Brussels	Brussels	NNP
26209	2361	100	Sprouts	Sprouts	NNP
26209	2361	101	63	63	CD
26209	2361	102	Okra	okra	CD
26209	2361	103	and	and	CC
26209	2361	104	Tomatoes	Tomatoes	NNP
26209	2361	105	63	63	CD
26209	2361	106	Beets	Beets	NNPS
26209	2361	107	63	63	CD
26209	2361	108	Peas	Peas	NNPS
26209	2361	109	,	,	,
26209	2361	110	Purée	Purée	NNP
26209	2361	111	of	of	IN
26209	2361	112	63	63	CD
26209	2361	113	Beans	Beans	NNPS
26209	2361	114	,	,	,
26209	2361	115	Lima	Lima	NNP
26209	2361	116	,	,	,
26209	2361	117	Purée	Purée	NNP
26209	2361	118	of	of	IN
26209	2361	119	64	64	CD
26209	2361	120	Cucumbers	Cucumbers	NNPS
26209	2361	121	,	,	,
26209	2361	122	Purée	Purée	NNP
26209	2361	123	of	of	IN
26209	2361	124	64	64	CD
26209	2361	125	"	"	``
26209	2361	126	Stuffed	stuff	VBN
26209	2361	127	64	64	CD
26209	2361	128	"	"	''
26209	2361	129	Stuffed	stuff	VBN
26209	2361	130	with	with	IN
26209	2361	131	Mushrooms	Mushrooms	NNP
26209	2361	132	65	65	CD
26209	2361	133	Egg	Egg	NNP
26209	2361	134	Plant	Plant	NNP
26209	2361	135	,	,	,
26209	2361	136	Escalloped	Escalloped	NNP
26209	2361	137	65	65	CD
26209	2361	138	"	"	''
26209	2361	139	"	"	``
26209	2361	140	Stuffed	stuff	VBN
26209	2361	141	66	66	CD
26209	2361	142	Corn	Corn	NNP
26209	2361	143	,	,	,
26209	2361	144	Green	Green	NNP
26209	2361	145	,	,	,
26209	2361	146	Cakes	Cakes	NNPS
26209	2361	147	of	of	IN
26209	2361	148	67	67	CD
26209	2361	149	"	"	``
26209	2361	150	Pudding	pudde	VBG
26209	2361	151	67	67	CD
26209	2361	152	"	"	``
26209	2361	153	Green	Green	NNP
26209	2361	154	,	,	,
26209	2361	155	Mock	Mock	NNP
26209	2361	156	Oysters	Oysters	NNP
26209	2361	157	of	of	IN
26209	2361	158	67	67	CD
26209	2361	159	"	"	``
26209	2361	160	Boiled	boil	VBN
26209	2361	161	on	on	IN
26209	2361	162	the	the	DT
26209	2361	163	Cob	Cob	NNP
26209	2361	164	67	67	CD
26209	2361	165	"	"	``
26209	2361	166	Curry	Curry	NNP
26209	2361	167	of	of	IN
26209	2361	168	68	68	CD
26209	2361	169	Celeriac	Celeriac	NNP
26209	2361	170	and	and	CC
26209	2361	171	Salsify	Salsify	NNP
26209	2361	172	,	,	,
26209	2361	173	Croquettes	Croquettes	NNPS
26209	2361	174	of	of	IN
26209	2361	175	68	68	CD
26209	2361	176	Indian	Indian	NNP
26209	2361	177	Curry	Curry	NNP
26209	2361	178	of	of	IN
26209	2361	179	Vegetables	Vegetables	NNP
26209	2361	180	68	68	CD
26209	2361	181	Kohlrabi	Kohlrabi	NNP
26209	2361	182	69	69	CD
26209	2361	183	Beans	Beans	NNPS
26209	2361	184	,	,	,
26209	2361	185	Marrowfat	Marrowfat	NNP
26209	2361	186	,	,	,
26209	2361	187	Baked	Baked	NNP
26209	2361	188	69	69	CD
26209	2361	189	"	"	``
26209	2361	190	Bayo	Bayo	NNP
26209	2361	191	,	,	,
26209	2361	192	No	no	UH
26209	2361	193	.	.	.
26209	2362	1	1	1	CD
26209	2362	2	70	70	CD
26209	2362	3	"	"	``
26209	2362	4	"	"	''
26209	2362	5	"	"	''
26209	2362	6	2	2	CD
26209	2362	7	70	70	CD
26209	2362	8	Emparadas	emparada	VBN
26209	2362	9	70	70	CD
26209	2362	10	Frijoles	Frijoles	NNPS
26209	2362	11	Fritos	Fritos	NNP
26209	2362	12	71	71	CD
26209	2362	13	Mushrooms	Mushrooms	NNPS
26209	2362	14	,	,	,
26209	2362	15	Broiled	broil	VBD
26209	2362	16	71	71	CD
26209	2362	17	"	"	''
26209	2362	18	on	on	IN
26209	2362	19	Toast	Toast	NNP
26209	2362	20	71	71	CD
26209	2362	21	"	"	``
26209	2362	22	Stewed	stew	VBN
26209	2362	23	in	in	IN
26209	2362	24	Cream	Cream	NNP
26209	2362	25	Sauce	Sauce	NNP
26209	2362	26	72	72	CD
26209	2362	27	Tomatoes	Tomatoes	NNPS
26209	2362	28	Stuffed	stuff	VBN
26209	2362	29	with	with	IN
26209	2362	30	Mushrooms	Mushrooms	NNPS
26209	2362	31	,	,	,
26209	2362	32	No	no	UH
26209	2362	33	.	.	.
26209	2363	1	1	1	CD
26209	2363	2	72	72	CD
26209	2363	3	"	"	``
26209	2363	4	"	"	``
26209	2363	5	"	"	''
26209	2363	6	"	"	''
26209	2363	7	"	"	''
26209	2363	8	2	2	CD
26209	2363	9	72	72	CD
26209	2363	10	Escalloped	Escalloped	NNP
26209	2363	11	Tomatoes	Tomatoes	NNP
26209	2363	12	73	73	CD
26209	2363	13	Tomatoes	Tomatoes	NNPS
26209	2363	14	with	with	IN
26209	2363	15	Egg	Egg	NNP
26209	2363	16	73	73	CD
26209	2363	17	French	french	JJ
26209	2363	18	Carrots	carrot	NNS
26209	2363	19	in	in	IN
26209	2363	20	Brown	Brown	NNP
26209	2363	21	Sauce	Sauce	NNP
26209	2363	22	73	73	CD
26209	2363	23	"	"	''
26209	2363	24	"	"	''
26209	2363	25	and	and	CC
26209	2363	26	Peas	Peas	NNP
26209	2363	27	73	73	CD
26209	2363	28	Spinach	Spinach	NNP
26209	2363	29	Pudding	Pudding	NNP
26209	2363	30	74	74	CD
26209	2363	31	"	"	``
26209	2363	32	Balls	Balls	NNP
26209	2363	33	74	74	CD
26209	2363	34	Tomatoes	Tomatoes	NNPS
26209	2363	35	and	and	CC
26209	2363	36	Mushrooms	Mushrooms	NNP
26209	2363	37	75	75	CD
26209	2363	38	Rice	Rice	NNP
26209	2363	39	,	,	,
26209	2363	40	to	to	IN
26209	2363	41	Boil	Boil	NNP
26209	2363	42	Plain	Plain	NNP
26209	2363	43	75	75	CD
26209	2363	44	Cauliflower	Cauliflower	NNP
26209	2363	45	with	with	IN
26209	2363	46	Drawn	Drawn	NNP
26209	2363	47	Butter	Butter	NNP
26209	2363	48	75	75	CD
26209	2363	49	Escalloped	Escalloped	NNP
26209	2363	50	Cauliflower	Cauliflower	NNP
26209	2363	51	76	76	CD
26209	2363	52	"	"	``
26209	2363	53	Spaghettina	Spaghettina	NNP
26209	2363	54	76	76	CD
26209	2363	55	Chestnuts	Chestnuts	NNPS
26209	2363	56	,	,	,
26209	2363	57	Purée	Purée	NNP
26209	2363	58	of	of	IN
26209	2363	59	76	76	CD
26209	2363	60	Beans	Beans	NNPS
26209	2363	61	,	,	,
26209	2363	62	Dried	Dried	NNP
26209	2363	63	White	White	NNP
26209	2363	64	,	,	,
26209	2363	65	Purée	Purée	NNP
26209	2363	66	of	of	IN
26209	2363	67	77	77	CD
26209	2363	68	Squash	Squash	NNP
26209	2363	69	Pudding	Pudding	NNP
26209	2363	70	77	77	CD
26209	2363	71	"	"	``
26209	2363	72	Fritters	Fritters	NNP
26209	2363	73	77	77	CD
26209	2363	74	Summer	summer	NN
26209	2363	75	Squash	Squash	NNP
26209	2363	76	77	77	CD
26209	2363	77	Rice	Rice	NNP
26209	2363	78	Croquettes	Croquettes	NNP
26209	2363	79	78	78	CD
26209	2363	80	Celeriac	Celeriac	NNP
26209	2363	81	,	,	,
26209	2363	82	Fricassee	Fricassee	NNP
26209	2363	83	of	of	IN
26209	2363	84	78	78	CD
26209	2363	85	Turnip	Turnip	NNP
26209	2363	86	,	,	,
26209	2363	87	Yellow	Yellow	NNP
26209	2363	88	,	,	,
26209	2363	89	Ragout	Ragout	NNP
26209	2363	90	of	of	IN
26209	2363	91	78	78	CD
26209	2363	92	Tomatoes	Tomatoes	NNPS
26209	2363	93	Stuffed	stuff	VBN
26209	2363	94	with	with	IN
26209	2363	95	Cheese	Cheese	NNP
26209	2363	96	79	79	CD
26209	2363	97	Artichokes	Artichokes	NNPS
26209	2363	98	,	,	,
26209	2363	99	Jerusalem	Jerusalem	NNP
26209	2363	100	79	79	CD
26209	2363	101	Asparagus	Asparagus	NNP
26209	2363	102	79	79	CD
26209	2363	103	Pointes	Pointes	NNPS
26209	2363	104	d'Asperges	d'asperge	NNS
26209	2363	105	79	79	CD
26209	2363	106	Cabbage	cabbage	NN
26209	2363	107	,	,	,
26209	2363	108	Purple	Purple	NNP
26209	2363	109	,	,	,
26209	2363	110	with	with	IN
26209	2363	111	Chestnuts	chestnut	NNS
26209	2363	112	80	80	CD
26209	2363	113	Parsnips	Parsnips	NNPS
26209	2363	114	,	,	,
26209	2363	115	Croquettes	Croquettes	NNPS
26209	2363	116	,	,	,
26209	2363	117	with	with	IN
26209	2363	118	Walnuts	Walnuts	NNP
26209	2363	119	80	80	CD
26209	2363	120	"	"	``
26209	2363	121	Fried	fry	VBN
26209	2363	122	81	81	CD
26209	2363	123	Parsnip	Parsnip	NNP
26209	2363	124	Fritters	Fritters	NNPS
26209	2363	125	81	81	CD
26209	2363	126	Beans	Beans	NNPS
26209	2363	127	,	,	,
26209	2363	128	String	string	NN
26209	2363	129	,	,	,
26209	2363	130	to	to	TO
26209	2363	131	cook	cook	VB
26209	2363	132	81	81	CD
26209	2363	133	Onions	Onions	NNPS
26209	2363	134	,	,	,
26209	2363	135	Spanish	Spanish	NNP
26209	2363	136	,	,	,
26209	2363	137	Stuffed	stuff	VBN
26209	2363	138	81	81	CD
26209	2363	139	Celeriac	Celeriac	NNS
26209	2363	140	Stuffed	stuff	VBN
26209	2363	141	with	with	IN
26209	2363	142	Spanish	Spanish	NNP
26209	2363	143	Sauce	Sauce	NNP
26209	2363	144	82	82	CD
26209	2363	145	Cabbage	Cabbage	NNP
26209	2363	146	,	,	,
26209	2363	147	Spring	Spring	NNP
26209	2363	148	,	,	,
26209	2363	149	Stewed	stew	VBD
26209	2363	150	83	83	CD
26209	2363	151	"	"	''
26209	2363	152	"	"	``
26209	2363	153	in	in	IN
26209	2363	154	Cream	Cream	NNP
26209	2363	155	Sauce	Sauce	NNP
26209	2363	156	83	83	CD
26209	2363	157	Turnips	turnip	NNS
26209	2363	158	,	,	,
26209	2363	159	"	"	''
26209	2363	160	"	"	''
26209	2363	161	"	"	''
26209	2363	162	83	83	CD
26209	2363	163	White	White	NNP
26209	2363	164	Bread	Bread	NNP
26209	2363	165	Balls	Balls	NNP
26209	2363	166	84	84	CD
26209	2363	167	Noodles	noodle	NNS
26209	2363	168	84	84	CD
26209	2363	169	"	"	``
26209	2363	170	à	à	NNP
26209	2363	171	la	la	NNP
26209	2363	172	Ferrari	Ferrari	NNP
26209	2363	173	84	84	CD
26209	2363	174	Gnocchi	Gnocchi	NNP
26209	2363	175	à	à	NNP
26209	2363	176	la	la	NNP
26209	2363	177	Romaine	Romaine	NNP
26209	2363	178	85	85	CD
26209	2363	179	SALADS	SALADS	NNP
26209	2363	180	.	.	.
26209	2364	1	Mayonnaise	Mayonnaise	NNP
26209	2364	2	Dressing	Dressing	NNP
26209	2364	3	,	,	,
26209	2364	4	for	for	IN
26209	2364	5	Salads	Salads	NNP
26209	2364	6	86	86	CD
26209	2364	7	Cream	Cream	NNP
26209	2364	8	"	"	''
26209	2364	9	"	"	``
26209	2364	10	"	"	``
26209	2364	11	86	86	CD
26209	2364	12	French	french	JJ
26209	2364	13	"	"	''
26209	2364	14	"	"	''
26209	2364	15	"	"	''
26209	2364	16	87	87	CD
26209	2364	17	Tomato	Tomato	NNP
26209	2364	18	Ice	Ice	NNP
26209	2364	19	Salad	Salad	NNP
26209	2364	20	87	87	CD
26209	2364	21	Tomato	Tomato	NNP
26209	2364	22	Jelly	Jelly	NNP
26209	2364	23	Salad	Salad	NNP
26209	2364	24	87	87	CD
26209	2364	25	Spaghettina	Spaghettina	NNP
26209	2364	26	and	and	CC
26209	2364	27	Celery	Celery	NNP
26209	2364	28	Salad	Salad	NNP
26209	2364	29	88	88	CD
26209	2364	30	Salad	Salad	NNP
26209	2364	31	of	of	IN
26209	2364	32	Fairy	Fairy	NNP
26209	2364	33	Rings	Rings	NNPS
26209	2364	34	and	and	CC
26209	2364	35	Puff	Puff	NNP
26209	2364	36	Ball	Ball	NNP
26209	2364	37	Mushrooms	Mushrooms	NNP
26209	2364	38	88	88	CD
26209	2364	39	Salad	Salad	NNP
26209	2364	40	of	of	IN
26209	2364	41	Fresh	Fresh	NNP
26209	2364	42	Fruit	Fruit	NNP
26209	2364	43	88	88	CD
26209	2364	44	Cucumber	Cucumber	NNP
26209	2364	45	Jelly	Jelly	NNP
26209	2364	46	88	88	CD
26209	2364	47	Walnut	Walnut	NNP
26209	2364	48	and	and	CC
26209	2364	49	Celery	Celery	NNP
26209	2364	50	Salad	Salad	NNP
26209	2364	51	89	89	CD
26209	2364	52	Pineapple	Pineapple	NNP
26209	2364	53	and	and	CC
26209	2364	54	Celery	Celery	NNP
26209	2364	55	Salad	Salad	NNP
26209	2364	56	89	89	CD
26209	2364	57	Fruit	Fruit	NNP
26209	2364	58	Salad	Salad	NNP
26209	2364	59	90	90	CD
26209	2364	60	Potato	Potato	NNP
26209	2364	61	Salad	Salad	NNP
26209	2364	62	90	90	CD
26209	2364	63	Tomatoes	Tomatoes	NNPS
26209	2364	64	Stuffed	stuff	VBN
26209	2364	65	with	with	IN
26209	2364	66	Celery	Celery	NNP
26209	2364	67	90	90	CD
26209	2364	68	Celeriac	Celeriac	NNS
26209	2364	69	and	and	CC
26209	2364	70	Lettuce	lettuce	NN
26209	2364	71	Salad	Salad	NNP
26209	2364	72	91	91	CD
26209	2364	73	Raw	Raw	NNP
26209	2364	74	Jerusalem	Jerusalem	NNP
26209	2364	75	Artichokes	Artichokes	NNP
26209	2364	76	and	and	CC
26209	2364	77	Lettuce	Lettuce	NNP
26209	2364	78	Salad	Salad	NNP
26209	2364	79	91	91	CD
26209	2364	80	Salad	Salad	NNP
26209	2364	81	à	à	NN
26209	2364	82	la	la	NNP
26209	2364	83	Macédoine	Macédoine	NNP
26209	2364	84	91	91	CD
26209	2364	85	Asparagus	Asparagus	NNP
26209	2364	86	Salad	Salad	NNP
26209	2364	87	91	91	CD
26209	2364	88	Cucumber	cucumber	NN
26209	2364	89	Salad	salad	NN
26209	2364	90	91	91	CD
26209	2364	91	Cold	Cold	NNP
26209	2364	92	Slaw	slaw	NN
26209	2364	93	92	92	CD
26209	2364	94	Tomato	Tomato	NNP
26209	2364	95	Salad	Salad	NNP
26209	2364	96	92	92	CD
26209	2364	97	Endive	Endive	NNP
26209	2364	98	92	92	CD
26209	2364	99	Egg	Egg	NNP
26209	2364	100	Salad	Salad	NNP
26209	2364	101	92	92	CD
26209	2364	102	FRUIT	FRUIT	NNP
26209	2364	103	DESSERTS	DESSERTS	NNP
26209	2364	104	.	.	.
26209	2365	1	Apple	Apple	NNP
26209	2365	2	Betty	Betty	NNP
26209	2365	3	93	93	CD
26209	2365	4	"	"	``
26209	2365	5	Charlotte	Charlotte	NNP
26209	2365	6	93	93	CD
26209	2365	7	"	"	``
26209	2365	8	Croquettes	croquette	VBZ
26209	2365	9	93	93	CD
26209	2365	10	"	"	``
26209	2365	11	Stewed	stew	VBN
26209	2365	12	Whole	Whole	NNP
26209	2365	13	94	94	CD
26209	2365	14	"	"	''
26209	2365	15	Soufflé	Soufflé	NNP
26209	2365	16	94	94	CD
26209	2365	17	"	"	''
26209	2365	18	Custard	Custard	NNP
26209	2365	19	,	,	,
26209	2365	20	No	no	UH
26209	2365	21	.	.	.
26209	2366	1	1	1	CD
26209	2366	2	95	95	CD
26209	2366	3	"	"	''
26209	2366	4	"	"	``
26209	2366	5	"	"	``
26209	2366	6	2	2	CD
26209	2366	7	95	95	CD
26209	2366	8	"	"	''
26209	2366	9	Baked	Baked	NNP
26209	2366	10	Dumplings	Dumplings	NNPS
26209	2366	11	of	of	IN
26209	2366	12	95	95	CD
26209	2366	13	"	"	``
26209	2366	14	Float	Float	NNP
26209	2366	15	96	96	CD
26209	2366	16	"	"	''
26209	2366	17	Fried	fried	JJ
26209	2366	18	96	96	CD
26209	2366	19	"	"	''
26209	2366	20	Marmalade	Marmalade	NNP
26209	2366	21	96	96	CD
26209	2366	22	"	"	``
26209	2366	23	Meringue	meringue	NN
26209	2366	24	96	96	CD
26209	2366	25	"	"	``
26209	2366	26	Pudding	pudding	NN
26209	2366	27	,	,	,
26209	2366	28	No	no	UH
26209	2366	29	.	.	.
26209	2367	1	1	1	CD
26209	2367	2	97	97	CD
26209	2367	3	"	"	``
26209	2367	4	"	"	''
26209	2367	5	"	"	''
26209	2367	6	2	2	CD
26209	2367	7	97	97	CD
26209	2367	8	"	"	``
26209	2367	9	Stewed	stew	VBN
26209	2367	10	in	in	IN
26209	2367	11	Butter	Butter	NNP
26209	2367	12	97	97	CD
26209	2367	13	Apples	apple	NNS
26209	2367	14	,	,	,
26209	2367	15	To	to	IN
26209	2367	16	Steam	steam	NN
26209	2367	17	98	98	CD
26209	2367	18	"	"	``
26209	2367	19	Scalloped	scallop	VBN
26209	2367	20	98	98	CD
26209	2367	21	Banana	Banana	NNP
26209	2367	22	Fritters	Fritters	NNPS
26209	2367	23	98	98	CD
26209	2367	24	Cherry	Cherry	NNP
26209	2367	25	Cake	Cake	NNP
26209	2367	26	(	(	-LRB-
26209	2367	27	a	a	DT
26209	2367	28	Bavarian	bavarian	JJ
26209	2367	29	recipe	recipe	NN
26209	2367	30	)	)	-RRB-
26209	2367	31	99	99	CD
26209	2367	32	Cranberry	Cranberry	NNP
26209	2367	33	Bavarian	Bavarian	NNP
26209	2367	34	Cream	Cream	NNP
26209	2367	35	99	99	CD
26209	2367	36	Fresh	Fresh	NNP
26209	2367	37	Fruit	Fruit	NNP
26209	2367	38	,	,	,
26209	2367	39	A	a	DT
26209	2367	40	Mould	Mould	NNP
26209	2367	41	of	of	IN
26209	2367	42	100	100	CD
26209	2367	43	Mixed	Mixed	NNP
26209	2367	44	Fruit	Fruit	NNP
26209	2367	45	,	,	,
26209	2367	46	A	a	DT
26209	2367	47	Dessert	Dessert	NNP
26209	2367	48	of	of	IN
26209	2367	49	100	100	CD
26209	2367	50	Gooseberry	Gooseberry	NNP
26209	2367	51	Pudding	Pudding	NNP
26209	2367	52	100	100	CD
26209	2367	53	Pineapple	Pineapple	NNP
26209	2367	54	Meringue	Meringue	NNP
26209	2367	55	101	101	CD
26209	2367	56	Prune	Prune	NNP
26209	2367	57	Soufflé	Soufflé	NNP
26209	2367	58	101	101	CD
26209	2367	59	Prunes	Prunes	NNPS
26209	2367	60	,	,	,
26209	2367	61	A	a	DT
26209	2367	62	Mould	Mould	NNP
26209	2367	63	of	of	IN
26209	2367	64	101	101	CD
26209	2367	65	Dried	Dried	NNP
26209	2367	66	Figs	Figs	NNPS
26209	2367	67	,	,	,
26209	2367	68	Stewed	stew	VBD
26209	2367	69	102	102	CD
26209	2367	70	Rhubarb	Rhubarb	NNP
26209	2367	71	Meringue	Meringue	NNP
26209	2367	72	102	102	CD
26209	2367	73	"	"	``
26209	2367	74	Scalloped	scallop	VBN
26209	2367	75	102	102	CD
26209	2367	76	Rice	Rice	NNP
26209	2367	77	and	and	CC
26209	2367	78	Date	Date	NNP
26209	2367	79	Pudding	Pudding	NNP
26209	2367	80	103	103	CD
26209	2367	81	"	"	''
26209	2367	82	"	"	``
26209	2367	83	Fig	Fig	NNP
26209	2367	84	"	"	''
26209	2367	85	103	103	CD
26209	2367	86	"	"	''
26209	2367	87	"	"	``
26209	2367	88	Raisin	Raisin	NNP
26209	2367	89	"	"	''
26209	2367	90	103	103	CD
26209	2367	91	"	"	''
26209	2367	92	"	"	``
26209	2367	93	Prune	Prune	NNP
26209	2367	94	"	"	''
26209	2367	95	103	103	CD
26209	2367	96	"	"	''
26209	2367	97	Flour	Flour	NNP
26209	2367	98	Pudding	Pudding	NNP
26209	2367	99	103	103	CD
26209	2367	100	"	"	``
26209	2367	101	Soufflé	Soufflé	NNP
26209	2367	102	104	104	CD
26209	2367	103	"	"	``
26209	2367	104	Pudding	Pudding	NNP
26209	2367	105	,	,	,
26209	2367	106	No	no	UH
26209	2367	107	.	.	.
26209	2368	1	1	1	CD
26209	2368	2	104	104	CD
26209	2368	3	"	"	''
26209	2368	4	"	"	``
26209	2368	5	"	"	``
26209	2368	6	2	2	CD
26209	2368	7	105	105	CD
26209	2368	8	"	"	``
26209	2368	9	Omelet	Omelet	NNP
26209	2368	10	Soufflé	Soufflé	NNP
26209	2368	11	105	105	CD
26209	2368	12	Strawberry	Strawberry	NNP
26209	2368	13	Shortcake	Shortcake	NNP
26209	2368	14	,	,	,
26209	2368	15	No	no	UH
26209	2368	16	.	.	.
26209	2369	1	1	1	CD
26209	2369	2	105	105	CD
26209	2369	3	"	"	``
26209	2369	4	"	"	''
26209	2369	5	"	"	''
26209	2369	6	2	2	CD
26209	2369	7	106	106	CD
26209	2369	8	Strawberries	strawberry	NNS
26209	2369	9	in	in	IN
26209	2369	10	Ladies	Ladies	NNPS
26209	2369	11	'	'	POS
26209	2369	12	Locks	lock	NNS
26209	2369	13	106	106	CD
26209	2369	14	"	"	``
26209	2369	15	Scalloped	Scalloped	NNP
26209	2369	16	106	106	CD
26209	2369	17	Currant	Currant	NNP
26209	2369	18	Pudding	Pudding	NNP
26209	2369	19	107	107	CD
26209	2369	20	Stewed	Stewed	NNP
26209	2369	21	Dates	date	NNS
26209	2369	22	107	107	CD
26209	2369	23	Stuffed	stuffed	NN
26209	2369	24	Dates	date	VBZ
26209	2369	25	107	107	CD
26209	2369	26	Tapioca	Tapioca	NNS
26209	2369	27	and	and	CC
26209	2369	28	Apple	Apple	NNP
26209	2369	29	Pudding	Pudding	NNP
26209	2369	30	107	107	CD
26209	2369	31	"	"	''
26209	2369	32	"	"	``
26209	2369	33	Strawberry	Strawberry	NNP
26209	2369	34	Jelly	Jelly	NNP
26209	2369	35	108	108	CD
26209	2369	36	"	"	''
26209	2369	37	"	"	``
26209	2369	38	Raspberry	Raspberry	NNP
26209	2369	39	"	"	''
26209	2369	40	108	108	CD
26209	2369	41	"	"	''
26209	2369	42	"	"	``
26209	2369	43	Currant	Currant	NNP
26209	2369	44	"	"	''
26209	2369	45	108	108	CD
26209	2369	46	Pearl	Pearl	NNP
26209	2369	47	Sago	Sago	NNP
26209	2369	48	and	and	CC
26209	2369	49	Fruit	Fruit	NNP
26209	2369	50	Jellies	Jellies	NNPS
26209	2369	51	108	108	CD
26209	2369	52	DESSERTS	DESSERTS	NNP
26209	2369	53	.	.	.
26209	2370	1	PUDDINGS	PUDDINGS	NNP
26209	2370	2	.	.	.
26209	2371	1	Bread	bread	NN
26209	2371	2	and	and	CC
26209	2371	3	Butter	Butter	NNP
26209	2371	4	Pudding	Pudding	NNP
26209	2371	5	,	,	,
26209	2371	6	No	no	UH
26209	2371	7	.	.	.
26209	2372	1	1	1	CD
26209	2372	2	108	108	CD
26209	2372	3	"	"	``
26209	2372	4	"	"	``
26209	2372	5	"	"	''
26209	2372	6	"	"	''
26209	2372	7	"	"	''
26209	2372	8	2	2	CD
26209	2372	9	109	109	CD
26209	2372	10	"	"	``
26209	2372	11	Custard	Custard	NNP
26209	2372	12	109	109	CD
26209	2372	13	Fried	Fried	NNP
26209	2372	14	Bread	Bread	NNP
26209	2372	15	109	109	CD
26209	2372	16	Chocolate	Chocolate	NNP
26209	2372	17	Cream	Cream	NNP
26209	2372	18	110	110	CD
26209	2372	19	"	"	``
26209	2372	20	Custard	Custard	NNP
26209	2372	21	110	110	CD
26209	2372	22	"	"	``
26209	2372	23	Pudding	Pudding	NNP
26209	2372	24	111	111	CD
26209	2372	25	Cottage	Cottage	NNP
26209	2372	26	Pudding	Pudding	NNP
26209	2372	27	111	111	CD
26209	2372	28	Caramel	Caramel	NNP
26209	2372	29	Custard	Custard	NNP
26209	2372	30	,	,	,
26209	2372	31	Baked	Baked	NNP
26209	2372	32	111	111	CD
26209	2372	33	Soft	Soft	NNP
26209	2372	34	-	-	HYPH
26209	2372	35	boiled	boil	VBN
26209	2372	36	Custard	Custard	NNP
26209	2372	37	112	112	CD
26209	2372	38	A	A	NNP
26209	2372	39	Simple	Simple	NNP
26209	2372	40	Dessert	Dessert	NNP
26209	2372	41	112	112	CD
26209	2372	42	Ginger	Ginger	NNP
26209	2372	43	Cream	Cream	NNP
26209	2372	44	113	113	CD
26209	2372	45	Graham	Graham	NNP
26209	2372	46	Pudding	Pudding	NNP
26209	2372	47	113	113	CD
26209	2372	48	Nalesneky	Nalesneky	NNP
26209	2372	49	(	(	-LRB-
26209	2372	50	a	a	DT
26209	2372	51	Russian	russian	JJ
26209	2372	52	recipe	recipe	NN
26209	2372	53	)	)	-RRB-
26209	2372	54	113	113	CD
26209	2372	55	Noodle	Noodle	NNP
26209	2372	56	Pudding	Pudding	NNP
26209	2372	57	114	114	CD
26209	2372	58	Paradise	Paradise	NNP
26209	2372	59	Pudding	Pudding	NNP
26209	2372	60	114	114	CD
26209	2372	61	Princess	Princess	NNP
26209	2372	62	Pudding	Pudding	NNP
26209	2372	63	114	114	CD
26209	2372	64	English	English	NNP
26209	2372	65	Plum	Plum	NNP
26209	2372	66	Pudding	Pudding	NNP
26209	2372	67	115	115	CD
26209	2372	68	Sago	Sago	NNP
26209	2372	69	Soufflé	Soufflé	NNP
26209	2372	70	115	115	CD
26209	2372	71	Semoulina	Semoulina	NNP
26209	2372	72	Pudding	Pudding	NNP
26209	2372	73	116	116	CD
26209	2372	74	Serniky	Serniky	NNP
26209	2372	75	(	(	-LRB-
26209	2372	76	a	a	DT
26209	2372	77	Russian	russian	JJ
26209	2372	78	recipe	recipe	NN
26209	2372	79	)	)	-RRB-
26209	2372	80	116	116	CD
26209	2372	81	Steamed	Steamed	NNP
26209	2372	82	Pudding	Pudding	NNP
26209	2372	83	116	116	CD
26209	2372	84	Sponge	Sponge	NNP
26209	2372	85	Cake	Cake	NNP
26209	2372	86	Meringue	Meringue	NNP
26209	2372	87	117	117	CD
26209	2372	88	Stale	Stale	NNP
26209	2372	89	Cake	Cake	NNP
26209	2372	90	Pudding	Pudding	NNP
26209	2372	91	117	117	CD
26209	2372	92	Baked	Baked	NNP
26209	2372	93	Tapioca	Tapioca	NNP
26209	2372	94	Pudding	pudde	VBG
26209	2372	95	118	118	CD
26209	2372	96	Tapioca	Tapioca	NNP
26209	2372	97	Cream	Cream	NNP
26209	2372	98	118	118	CD
26209	2372	99	Steamed	Steamed	NNP
26209	2372	100	Rice	Rice	NNP
26209	2372	101	118	118	CD
26209	2372	102	Rice	Rice	NNP
26209	2372	103	Cake	Cake	NNP
26209	2372	104	118	118	CD
26209	2372	105	Brown	Brown	NNP
26209	2372	106	Bread	Bread	NNP
26209	2372	107	Pudding	Pudding	NNP
26209	2372	108	119	119	CD
26209	2372	109	ICE	ice	NN
26209	2372	110	CREAMS	creams	NN
26209	2372	111	AND	and	CC
26209	2372	112	WATER	water	NN
26209	2372	113	ICES	ICES	NNP
26209	2372	114	.	.	.
26209	2373	1	Vanilla	Vanilla	NNP
26209	2373	2	Ice	Ice	NNP
26209	2373	3	Cream	Cream	NNP
26209	2373	4	120	120	CD
26209	2373	5	Coffee	Coffee	NNP
26209	2373	6	Ice	Ice	NNP
26209	2373	7	Cream	Cream	NNP
26209	2373	8	120	120	CD
26209	2373	9	Strawberry	Strawberry	NNP
26209	2373	10	Ice	Ice	NNP
26209	2373	11	Cream	Cream	NNP
26209	2373	12	120	120	CD
26209	2373	13	Raspberry	Raspberry	NNP
26209	2373	14	"	"	''
26209	2373	15	"	"	``
26209	2373	16	120	120	CD
26209	2373	17	Walnut	Walnut	NNP
26209	2373	18	"	"	''
26209	2373	19	"	"	``
26209	2373	20	120	120	CD
26209	2373	21	Orange	Orange	NNP
26209	2373	22	"	"	''
26209	2373	23	"	"	``
26209	2373	24	121	121	CD
26209	2373	25	Strawberry	Strawberry	NNP
26209	2373	26	Water	Water	NNP
26209	2373	27	Ice	Ice	NNP
26209	2373	28	121	121	CD
26209	2373	29	White	White	NNP
26209	2373	30	Currant	Currant	NNP
26209	2373	31	"	"	''
26209	2373	32	"	"	``
26209	2373	33	121	121	CD
26209	2373	34	Pineapple	Pineapple	NNP
26209	2373	35	"	"	''
26209	2373	36	"	"	``
26209	2373	37	121	121	CD
26209	2373	38	Lemon	Lemon	NNP
26209	2373	39	"	"	''
26209	2373	40	"	"	``
26209	2373	41	121	121	CD
26209	2373	42	Raspberry	Raspberry	NNP
26209	2373	43	"	"	''
26209	2373	44	"	"	``
26209	2373	45	121	121	CD
26209	2373	46	Frozen	Frozen	NNP
26209	2373	47	Pudding	Pudding	NNP
26209	2373	48	122	122	CD
26209	2373	49	Windsor	Windsor	NNP
26209	2373	50	Rock	Rock	NNP
26209	2373	51	Punch	Punch	NNP
26209	2373	52	122	122	CD
26209	2373	53	CAKES	CAKES	NNP
26209	2373	54	.	.	.
26209	2374	1	Cake	cake	NN
26209	2374	2	Making	make	VBG
26209	2374	3	123	123	CD
26209	2374	4	Angel	Angel	NNP
26209	2374	5	Cake	Cake	NNP
26209	2374	6	123	123	CD
26209	2374	7	Berlinerkrands	Berlinerkrands	NNPS
26209	2374	8	124	124	CD
26209	2374	9	Blueberry	Blueberry	NNP
26209	2374	10	Cake	Cake	NNP
26209	2374	11	124	124	CD
26209	2374	12	Cinnamon	Cinnamon	NNP
26209	2374	13	Cake	Cake	NNP
26209	2374	14	124	124	CD
26209	2374	15	Cream	Cream	NNP
26209	2374	16	Puffs	Puffs	NNPS
26209	2374	17	124	124	CD
26209	2374	18	Lady	Lady	NNP
26209	2374	19	Cake	Cake	NNP
26209	2374	20	125	125	CD
26209	2374	21	Honey	Honey	NNP
26209	2374	22	Cake	Cake	NNP
26209	2374	23	(	(	-LRB-
26209	2374	24	a	a	DT
26209	2374	25	Norwegian	norwegian	JJ
26209	2374	26	recipe	recipe	NN
26209	2374	27	)	)	-RRB-
26209	2374	28	125	125	CD
26209	2374	29	Simple	Simple	NNP
26209	2374	30	Fruit	Fruit	NNP
26209	2374	31	Cake	Cake	NNP
26209	2374	32	125	125	CD
26209	2374	33	Bavarian	Bavarian	NNP
26209	2374	34	Cake	Cake	NNP
26209	2374	35	126	126	CD
26209	2374	36	Pound	Pound	NNP
26209	2374	37	Cake	Cake	NNP
26209	2374	38	126	126	CD
26209	2374	39	Sponge	Sponge	NNP
26209	2374	40	Cake	Cake	NNP
26209	2374	41	,	,	,
26209	2374	42	No	no	UH
26209	2374	43	.	.	.
26209	2375	1	1	1	CD
26209	2375	2	126	126	CD
26209	2375	3	"	"	``
26209	2375	4	"	"	``
26209	2375	5	"	"	''
26209	2375	6	2	2	CD
26209	2375	7	127	127	CD
26209	2375	8	Corn	Corn	NNP
26209	2375	9	Sponge	Sponge	NNP
26209	2375	10	Cake	Cake	NNP
26209	2375	11	(	(	-LRB-
26209	2375	12	a	a	DT
26209	2375	13	Spanish	spanish	JJ
26209	2375	14	recipe	recipe	NN
26209	2375	15	)	)	-RRB-
26209	2375	16	127	127	CD
26209	2375	17	Spiced	Spiced	NNP
26209	2375	18	Gingerbread	Gingerbread	NNP
26209	2375	19	127	127	CD
26209	2375	20	Cream	Cream	NNP
26209	2375	21	"	"	''
26209	2375	22	128	128	CD
26209	2375	23	Ginger	Ginger	NNP
26209	2375	24	Sponge	Sponge	NNP
26209	2375	25	Cake	Cake	NNP
26209	2375	26	128	128	CD
26209	2375	27	Soft	Soft	NNP
26209	2375	28	Gingerbread	Gingerbread	NNP
26209	2375	29	128	128	CD
26209	2375	30	Ginger	Ginger	NNP
26209	2375	31	Cakes	Cakes	NNP
26209	2375	32	129	129	CD
26209	2375	33	"	"	``
26209	2375	34	Snaps	Snaps	NNPS
26209	2375	35	,	,	,
26209	2375	36	No	no	UH
26209	2375	37	.	.	.
26209	2376	1	1	1	CD
26209	2376	2	129	129	CD
26209	2376	3	"	"	``
26209	2376	4	"	"	''
26209	2376	5	"	"	''
26209	2376	6	2	2	CD
26209	2376	7	129	129	CD
26209	2376	8	Hard	hard	JJ
26209	2376	9	Gingerbread	gingerbread	NN
26209	2376	10	129	129	CD
26209	2376	11	Brandy	Brandy	NNP
26209	2376	12	Snaps	Snaps	NNP
26209	2376	13	130	130	CD
26209	2376	14	Pepper	Pepper	NNP
26209	2376	15	Nuts	Nuts	NNPS
26209	2376	16	,	,	,
26209	2376	17	No	no	UH
26209	2376	18	.	.	.
26209	2377	1	1	1	CD
26209	2377	2	130	130	CD
26209	2377	3	"	"	``
26209	2377	4	"	"	``
26209	2377	5	"	"	''
26209	2377	6	2	2	CD
26209	2377	7	130	130	CD
26209	2377	8	Tea	tea	NN
26209	2377	9	Cakes	Cakes	NNP
26209	2377	10	130	130	CD
26209	2377	11	Fig	Fig	NNP
26209	2377	12	Cake	Cake	NNP
26209	2377	13	131	131	CD
26209	2377	14	Ginger	Ginger	NNP
26209	2377	15	Layer	Layer	NNP
26209	2377	16	Cake	Cake	NNP
26209	2377	17	131	131	CD
26209	2377	18	Orange	Orange	NNP
26209	2377	19	Cake	Cake	NNP
26209	2377	20	132	132	CD
26209	2377	21	Pineapple	Pineapple	NNP
26209	2377	22	Cake	Cake	NNP
26209	2377	23	132	132	CD
26209	2377	24	Chocolate	Chocolate	NNP
26209	2377	25	Layer	Layer	NNP
26209	2377	26	Cake	Cake	NNP
26209	2377	27	133	133	NNP
26209	2377	28	Poor	Poor	NNP
26209	2377	29	Man	Man	NNP
26209	2377	30	's	's	POS
26209	2377	31	Cake	Cake	NNP
26209	2377	32	(	(	-LRB-
26209	2377	33	a	a	DT
26209	2377	34	Norwegian	norwegian	JJ
26209	2377	35	recipe	recipe	NN
26209	2377	36	)	)	-RRB-
26209	2377	37	133	133	CD
26209	2377	38	Venison	Venison	NNP
26209	2377	39	Cakes	Cakes	NNP
26209	2377	40	(	(	-LRB-
26209	2377	41	a	a	DT
26209	2377	42	Norwegian	norwegian	JJ
26209	2377	43	recipe	recipe	NN
26209	2377	44	)	)	-RRB-
26209	2377	45	133	133	CD
26209	2377	46	Seed	Seed	NNP
26209	2377	47	Cakes	Cakes	NNP
26209	2377	48	134	134	CD
26209	2377	49	Drop	Drop	NNP
26209	2377	50	"	"	``
26209	2377	51	134	134	CD
26209	2377	52	Lebkuchen	Lebkuchen	NNP
26209	2377	53	134	134	CD
26209	2377	54	Macaroons	macaroon	NNS
26209	2377	55	(	(	-LRB-
26209	2377	56	a	a	DT
26209	2377	57	Bavarian	bavarian	JJ
26209	2377	58	recipe	recipe	NN
26209	2377	59	)	)	-RRB-
26209	2377	60	135	135	CD
26209	2377	61	Chocolate	Chocolate	NNP
26209	2377	62	Macaroons	Macaroons	NNPS
26209	2377	63	(	(	-LRB-
26209	2377	64	a	a	DT
26209	2377	65	Bavarian	bavarian	JJ
26209	2377	66	recipe	recipe	NN
26209	2377	67	)	)	-RRB-
26209	2377	68	135	135	CD
26209	2377	69	Soda	Soda	NNP
26209	2377	70	Cakes	Cakes	NNP
26209	2377	71	135	135	CD
26209	2377	72	Walnut	Walnut	NNP
26209	2377	73	Wafers	Wafers	NNP
26209	2377	74	136	136	CD
26209	2377	75	Jode	Jode	NNP
26209	2377	76	Cakes	Cakes	NNP
26209	2377	77	136	136	CD
26209	2377	78	Frosting	frost	VBG
26209	2377	79	136	136	CD
26209	2377	80	Boiled	boil	VBN
26209	2377	81	Icing	icing	NN
26209	2377	82	136	136	CD
26209	2377	83	PIES	pie	NNS
26209	2377	84	.	.	.
26209	2378	1	Plain	plain	JJ
26209	2378	2	Pastry	pastry	NN
26209	2378	3	137	137	CD
26209	2378	4	Puff	Puff	NNP
26209	2378	5	Paste	Paste	NNP
26209	2378	6	137	137	CD
26209	2378	7	One	one	CD
26209	2378	8	Squash	Squash	NNP
26209	2378	9	or	or	CC
26209	2378	10	Pumpkin	Pumpkin	NNP
26209	2378	11	Pie	Pie	NNP
26209	2378	12	,	,	,
26209	2378	13	To	to	TO
26209	2378	14	Make	make	VB
26209	2378	15	138	138	CD
26209	2378	16	Sweet	Sweet	NNP
26209	2378	17	Rissoles	rissole	NNS
26209	2378	18	138	138	CD
26209	2378	19	Richmond	Richmond	NNP
26209	2378	20	Maids	Maids	NNPS
26209	2378	21	of	of	IN
26209	2378	22	Honor	Honor	NNP
26209	2378	23	138	138	CD
26209	2378	24	Cheese	Cheese	NNP
26209	2378	25	Cakes	Cakes	NNPS
26209	2378	26	139	139	CD
26209	2378	27	Cocoanut	Cocoanut	NNP
26209	2378	28	Pie	Pie	NNP
26209	2378	29	139	139	CD
26209	2378	30	Lemon	Lemon	NNP
26209	2378	31	Pie	Pie	NNP
26209	2378	32	139	139	CD
26209	2378	33	Mince	Mince	NNP
26209	2378	34	Meat	meat	NN
26209	2378	35	140	140	CD
26209	2378	36	CANDIES	candy	NNS
26209	2378	37	.	.	.
26209	2379	1	Chocolate	Chocolate	NNP
26209	2379	2	Caramels	Caramels	NNP
26209	2379	3	,	,	,
26209	2379	4	No	no	UH
26209	2379	5	.	.	.
26209	2380	1	1	1	CD
26209	2380	2	141	141	CD
26209	2380	3	"	"	``
26209	2380	4	"	"	''
26209	2380	5	"	"	''
26209	2380	6	2	2	CD
26209	2380	7	141	141	CD
26209	2380	8	"	"	''
26209	2380	9	"	"	''
26209	2380	10	"	"	``
26209	2380	11	3	3	CD
26209	2380	12	141	141	CD
26209	2380	13	"	"	``
26209	2380	14	Cream	Cream	NNP
26209	2380	15	Peppermints	peppermint	VBZ
26209	2380	16	141	141	CD
26209	2380	17	Candy	candy	NN
26209	2380	18	,	,	,
26209	2380	19	To	to	IN
26209	2380	20	Pull	Pull	NNP
26209	2380	21	142	142	CD
26209	2380	22	Chestnuts	chestnut	NNS
26209	2380	23	,	,	,
26209	2380	24	Glacé	Glacé	NNP
26209	2380	25	142	142	CD
26209	2380	26	Cocoanut	Cocoanut	NNP
26209	2380	27	Cakes	Cakes	NNPS
26209	2380	28	143	143	CD
26209	2380	29	Hoarhound	Hoarhound	NNP
26209	2380	30	Candy	Candy	NNP
26209	2380	31	143	143	CD
26209	2380	32	Marshmallows	marshmallow	NNS
26209	2380	33	143	143	CD
26209	2380	34	Nougat	Nougat	NNS
26209	2380	35	144	144	CD
26209	2380	36	Panoche	Panoche	NNP
26209	2380	37	(	(	-LRB-
26209	2380	38	a	a	DT
26209	2380	39	Spanish	spanish	JJ
26209	2380	40	recipe	recipe	NN
26209	2380	41	)	)	-RRB-
26209	2380	42	144	144	CD
26209	2380	43	Peppermint	Peppermint	NNP
26209	2380	44	Drops	Drops	NNPS
26209	2380	45	144	144	CD
26209	2380	46	Pralines	praline	NNS
26209	2380	47	144	144	CD
26209	2380	48	Vassar	Vassar	NNP
26209	2380	49	Fudge	Fudge	NNP
26209	2380	50	145	145	CD
26209	2380	51	PRESERVES	PRESERVES	NNPS
26209	2380	52	.	.	.
26209	2381	1	Mixed	mixed	JJ
26209	2381	2	Fruits	fruit	NNS
26209	2381	3	146	146	CD
26209	2381	4	Red	Red	NNP
26209	2381	5	Currant	Currant	NNP
26209	2381	6	Jam	Jam	NNP
26209	2381	7	146	146	CD
26209	2381	8	"	"	''
26209	2381	9	"	"	``
26209	2381	10	Jelly	Jelly	NNP
26209	2381	11	146	146	CD
26209	2381	12	"	"	''
26209	2381	13	"	"	``
26209	2381	14	Syrup	Syrup	NNP
26209	2381	15	147	147	CD
26209	2381	16	Black	black	JJ
26209	2381	17	"	"	''
26209	2381	18	"	"	``
26209	2381	19	147	147	CD
26209	2381	20	Cranberry	Cranberry	NNP
26209	2381	21	Jam	Jam	NNP
26209	2381	22	147	147	CD
26209	2381	23	Gooseberry	Gooseberry	NNP
26209	2381	24	Jelly	Jelly	NNP
26209	2381	25	147	147	CD
26209	2381	26	"	"	``
26209	2381	27	Jam	Jam	NNP
26209	2381	28	148	148	NNP
26209	2381	29	Grape	Grape	NNP
26209	2381	30	Jam	Jam	NNP
26209	2381	31	148	148	CD
26209	2381	32	Pineapple	Pineapple	NNP
26209	2381	33	Jam	Jam	NNP
26209	2381	34	148	148	CD
26209	2381	35	Raspberry	Raspberry	NNP
26209	2381	36	or	or	CC
26209	2381	37	Strawberry	Strawberry	NNP
26209	2381	38	Jam	Jam	NNP
26209	2381	39	148	148	CD
26209	2381	40	Orange	Orange	NNP
26209	2381	41	Marmalade	Marmalade	NNP
26209	2381	42	148	148	CD
26209	2381	43	Pumpkin	Pumpkin	NNP
26209	2381	44	Chips	chip	NNS
26209	2381	45	149	149	CD
26209	2381	46	PICKLES	pickle	NNS
26209	2381	47	,	,	,
26209	2381	48	SAUCES	sauce	NNS
26209	2381	49	,	,	,
26209	2381	50	Etc	etc	FW
26209	2381	51	.	.	.
26209	2382	1	Ripe	Ripe	NNP
26209	2382	2	Cucumber	Cucumber	NNP
26209	2382	3	Pickle	Pickle	NNP
26209	2382	4	150	150	CD
26209	2382	5	Sweet	Sweet	NNP
26209	2382	6	Pickled	pickle	VBN
26209	2382	7	Peaches	Peaches	NNP
26209	2382	8	150	150	CD
26209	2382	9	"	"	''
26209	2382	10	"	"	``
26209	2382	11	Plums	plum	VBZ
26209	2382	12	150	150	CD
26209	2382	13	Spiced	spice	VBN
26209	2382	14	Currants	Currants	NNP
26209	2382	15	150	150	CD
26209	2382	16	Chili	Chili	NNP
26209	2382	17	Sauce	sauce	NN
26209	2382	18	151	151	CD
26209	2382	19	"	"	``
26209	2382	20	Pepper	Pepper	NNP
26209	2382	21	Sauce	Sauce	NNP
26209	2382	22	151	151	CD
26209	2382	23	Mustard	Mustard	NNP
26209	2382	24	Pickles	Pickles	NNP
26209	2382	25	151	151	CD
26209	2382	26	Ripe	Ripe	NNP
26209	2382	27	Tomato	Tomato	NNP
26209	2382	28	Pickle	Pickle	NNP
26209	2382	29	152	152	CD
26209	2382	30	Green	Green	NNP
26209	2382	31	"	"	''
26209	2382	32	"	"	``
26209	2382	33	152	152	CD
26209	2382	34	Gooseberry	Gooseberry	NNP
26209	2382	35	Catsup	Catsup	NNP
26209	2382	36	153	153	CD
26209	2382	37	Raspberry	Raspberry	NNP
26209	2382	38	Vinegar	Vinegar	NNP
26209	2382	39	153	153	CD
26209	2382	40	SWEET	sweet	NN
26209	2382	41	SAUCES	sauce	NNS
26209	2382	42	.	.	.
26209	2383	1	Fruit	Fruit	NNP
26209	2383	2	Sauce	Sauce	NNP
26209	2383	3	154	154	CD
26209	2383	4	Fresh	Fresh	NNP
26209	2383	5	Fruit	Fruit	NNP
26209	2383	6	Sauce	sauce	NN
26209	2383	7	154	154	CD
26209	2383	8	Orange	Orange	NNP
26209	2383	9	Sauce	Sauce	NNP
26209	2383	10	154	154	CD
26209	2383	11	Banana	Banana	NNP
26209	2383	12	"	"	''
26209	2383	13	154	154	CD
26209	2383	14	Foaming	foam	VBG
26209	2383	15	"	"	``
26209	2383	16	154	154	CD
26209	2383	17	Hard	hard	JJ
26209	2383	18	"	"	''
26209	2383	19	155	155	CD
26209	2383	20	Southern	Southern	NNP
26209	2383	21	"	"	''
26209	2383	22	155	155	CD
26209	2383	23	Vanilla	Vanilla	NNP
26209	2383	24	"	"	''
26209	2383	25	155	155	CD
26209	2383	26	Sauce	sauce	NN
26209	2383	27	for	for	IN
26209	2383	28	Noodle	Noodle	NNP
26209	2383	29	Pudding	Pudding	NNP
26209	2383	30	155	155	CD
26209	2383	31	Maple	Maple	NNP
26209	2383	32	Syrup	Syrup	NNP
26209	2383	33	Sauce	sauce	NN
26209	2383	34	155	155	CD
26209	2383	35	SAVORY	SAVORY	NNS
26209	2383	36	SAUCES	sauce	NNS
26209	2383	37	.	.	.
26209	2384	1	Vegetable	Vegetable	NNP
26209	2384	2	Stock	Stock	NNP
26209	2384	3	for	for	IN
26209	2384	4	Sauces	sauce	NNS
26209	2384	5	156	156	CD
26209	2384	6	Coloring	color	VBG
26209	2384	7	for	for	IN
26209	2384	8	Sauces	Sauces	NNPS
26209	2384	9	,	,	,
26209	2384	10	Soups	Soups	NNPS
26209	2384	11	,	,	,
26209	2384	12	etc	etc	FW
26209	2384	13	.	.	.
26209	2385	1	156	156	CD
26209	2385	2	Olive	Olive	NNP
26209	2385	3	Sauce	sauce	NN
26209	2385	4	156	156	CD
26209	2385	5	Sauce	sauce	NN
26209	2385	6	Hollandaise	Hollandaise	NNP
26209	2385	7	157	157	CD
26209	2385	8	Drawn	Drawn	NNP
26209	2385	9	Butter	Butter	NNP
26209	2385	10	or	or	CC
26209	2385	11	Cream	Cream	NNP
26209	2385	12	Sauce	Sauce	NNP
26209	2385	13	157	157	CD
26209	2385	14	Curry	Curry	NNP
26209	2385	15	Sauce	Sauce	NNP
26209	2385	16	157	157	CD
26209	2385	17	Cheese	Cheese	NNP
26209	2385	18	"	"	''
26209	2385	19	157	157	CD
26209	2385	20	Tomato	Tomato	NNP
26209	2385	21	"	"	''
26209	2385	22	158	158	CD
26209	2385	23	Sauce	sauce	NN
26209	2385	24	Tartare	tartare	NN
26209	2385	25	158	158	CD
26209	2385	26	Sauce	sauce	NN
26209	2385	27	Piquante	piquante	NN
26209	2385	28	158	158	CD
26209	2385	29	SANDWICHES	sandwich	NNS
26209	2385	30	.	.	.
26209	2386	1	Cheese	cheese	NN
26209	2386	2	Sandwiches	sandwich	VBZ
26209	2386	3	159	159	CD
26209	2386	4	Celery	celery	NN
26209	2386	5	"	"	``
26209	2386	6	159	159	CD
26209	2386	7	Nut	Nut	NNP
26209	2386	8	and	and	CC
26209	2386	9	Cream	Cream	NNP
26209	2386	10	Cheese	Cheese	NNP
26209	2386	11	Sandwiches	sandwich	VBZ
26209	2386	12	159	159	CD
26209	2386	13	"	"	``
26209	2386	14	Sandwiches	sandwich	VBZ
26209	2386	15	160	160	CD
26209	2386	16	Whole	Whole	NNP
26209	2386	17	Wheat	Wheat	NNP
26209	2386	18	Bread	Bread	NNP
26209	2386	19	and	and	CC
26209	2386	20	Peanut	Peanut	NNP
26209	2386	21	Sandwiches	Sandwiches	NNP
26209	2386	22	160	160	CD
26209	2386	23	Olive	Olive	NNP
26209	2386	24	Sandwiches	sandwich	VBZ
26209	2386	25	160	160	CD
26209	2386	26	SUNDRIES	sundries	NN
26209	2386	27	.	.	.
26209	2387	1	Crackers	Crackers	NNP
26209	2387	2	and	and	CC
26209	2387	3	Cheese	Cheese	NNP
26209	2387	4	,	,	,
26209	2387	5	Toasted	toast	VBD
26209	2387	6	161	161	CD
26209	2387	7	"	"	''
26209	2387	8	with	with	IN
26209	2387	9	Cream	Cream	NNP
26209	2387	10	Cheese	Cheese	NNP
26209	2387	11	and	and	CC
26209	2387	12	Guava	Guava	NNP
26209	2387	13	Jelly	Jelly	NNP
26209	2387	14	161	161	CD
26209	2387	15	Welsh	Welsh	NNP
26209	2387	16	Rarebit	Rarebit	NNP
26209	2387	17	161	161	CD
26209	2387	18	Cheese	Cheese	NNP
26209	2387	19	Soufflé	Soufflé	NNP
26209	2387	20	161	161	CD
26209	2387	21	"	"	``
26209	2387	22	Straws	Straws	NNP
26209	2387	23	161	161	CD
26209	2387	24	Pâte	Pâte	NNP
26209	2387	25	à	à	NNP
26209	2387	26	Chou	Chou	NNP
26209	2387	27	,	,	,
26209	2387	28	for	for	IN
26209	2387	29	Soups	Soups	NNP
26209	2387	30	162	162	CD
26209	2387	31	A	a	DT
26209	2387	32	Filling	filling	NN
26209	2387	33	for	for	IN
26209	2387	34	Patties	Patties	NNP
26209	2387	35	162	162	CD
26209	2387	36	Gruel	Gruel	NNP
26209	2387	37	of	of	IN
26209	2387	38	Kernel	Kernel	NNP
26209	2387	39	Flour	Flour	NNP
26209	2387	40	or	or	CC
26209	2387	41	Middlings	Middlings	NNP
26209	2387	42	162	162	CD
26209	2387	43	Koumyss	Koumyss	NNP
26209	2387	44	163	163	CD
26209	2387	45	Home	home	NN
26209	2387	46	-	-	HYPH
26209	2387	47	made	make	VBD
26209	2387	48	Baking	Baking	NNP
26209	2387	49	Powder	Powder	NNP
26209	2387	50	163	163	CD
26209	2387	51	Vanilla	Vanilla	NNP
26209	2387	52	Extract	Extract	NNP
26209	2387	53	163	163	CD
26209	2387	54	"	"	``
26209	2387	55	Sugar	Sugar	NNP
26209	2387	56	163	163	CD
26209	2387	57	Spinach	Spinach	NNP
26209	2387	58	,	,	,
26209	2387	59	for	for	IN
26209	2387	60	Coloring	color	VBG
26209	2387	61	164	164	CD
26209	2387	62	Tomato	Tomato	NNP
26209	2387	63	Paste	Paste	NNP
26209	2387	64	,	,	,
26209	2387	65	for	for	IN
26209	2387	66	Sandwiches	Sandwiches	NNP
26209	2387	67	164	164	CD
26209	2387	68	Cheese	Cheese	NNP
26209	2387	69	"	"	''
26209	2387	70	"	"	''
26209	2387	71	"	"	''
26209	2387	72	164	164	CD
26209	2387	73	MISCELLANEOUS	MISCELLANEOUS	NNP
26209	2387	74	RECIPES	recipe	NNS
26209	2387	75	.	.	.
26209	2388	1	Tooth	Tooth	NNP
26209	2388	2	Powder	Powder	NNP
26209	2388	3	165	165	CD
26209	2388	4	Japanese	japanese	JJ
26209	2388	5	Cream	Cream	NNP
26209	2388	6	165	165	CD
26209	2388	7	Orange	Orange	NNP
26209	2388	8	Flower	Flower	NNP
26209	2388	9	Lotion	Lotion	NNP
26209	2388	10	,	,	,
26209	2388	11	for	for	IN
26209	2388	12	the	the	DT
26209	2388	13	Complexion	Complexion	NNP
26209	2388	14	165	165	CD
26209	2388	15	Bay	Bay	NNP
26209	2388	16	Rum	Rum	NNP
26209	2388	17	165	165	CD
26209	2388	18	Fine	Fine	NNP
26209	2388	19	Lavender	Lavender	NNP
26209	2388	20	Water	Water	NNP
26209	2388	21	166	166	CD
26209	2388	22	Good	Good	NNP
26209	2388	23	Hard	hard	JJ
26209	2388	24	Soap	soap	NN
26209	2388	25	166	166	CD
26209	2388	26	Polish	Polish	NNP
26209	2388	27	for	for	IN
26209	2388	28	Hard	hard	JJ
26209	2388	29	or	or	CC
26209	2388	30	Stained	Stained	NNP
26209	2388	31	Wood	Wood	NNP
26209	2388	32	Floors	floor	NNS
26209	2388	33	166	166	CD
26209	2388	34	[	[	-LRB-
26209	2388	35	Transcriber	Transcriber	NNP
26209	2388	36	's	's	POS
26209	2388	37	Note	note	NN
26209	2388	38	:	:	:
26209	2388	39	The	the	DT
26209	2388	40	following	follow	VBG
26209	2388	41	is	be	VBZ
26209	2388	42	a	a	DT
26209	2388	43	list	list	NN
26209	2388	44	of	of	IN
26209	2388	45	corrections	correction	NNS
26209	2388	46	made	make	VBN
26209	2388	47	to	to	IN
26209	2388	48	the	the	DT
26209	2388	49	original	original	NN
26209	2388	50	.	.	.
26209	2389	1	The	the	DT
26209	2389	2	first	first	JJ
26209	2389	3	line	line	NN
26209	2389	4	is	be	VBZ
26209	2389	5	the	the	DT
26209	2389	6	original	original	JJ
26209	2389	7	line	line	NN
26209	2389	8	,	,	,
26209	2389	9	the	the	DT
26209	2389	10	second	second	JJ
26209	2389	11	the	the	DT
26209	2389	12	corrected	correct	VBN
26209	2389	13	one	one	NN
26209	2389	14	.	.	.
26209	2390	1	curaçoa	curaçoa	NNP
26209	2390	2	,	,	,
26209	2390	3	and	and	CC
26209	2390	4	beat	beat	VBD
26209	2390	5	until	until	IN
26209	2390	6	light	light	NN
26209	2390	7	and	and	CC
26209	2390	8	foaming	foam	VBG
26209	2390	9	.	.	.
26209	2391	1	curaçao	curaçao	NNP
26209	2391	2	,	,	,
26209	2391	3	and	and	CC
26209	2391	4	beat	beat	VBN
26209	2391	5	until	until	IN
26209	2391	6	light	light	NN
26209	2391	7	and	and	CC
26209	2391	8	foaming	foam	VBG
26209	2391	9	.	.	.
26209	2392	1	Salad	Salad	NNP
26209	2392	2	à	à	NNP
26209	2392	3	la	la	NNP
26209	2392	4	Macedoine	Macedoine	NNP
26209	2392	5	91	91	CD
26209	2392	6	Salad	Salad	NNP
26209	2392	7	à	à	NNP
26209	2392	8	la	la	NNP
26209	2392	9	Macédoine	Macédoine	NNP
26209	2392	10	91	91	CD
26209	2392	11	Nalesneky	Nalesneky	NNP
26209	2392	12	(	(	-LRB-
26209	2392	13	a	a	DT
26209	2392	14	Russian	russian	JJ
26209	2392	15	recipe	recipe	NN
26209	2392	16	.	.	.
26209	2392	17	)	)	-RRB-
26209	2393	1	113	113	CD
26209	2393	2	Nalesneky	Nalesneky	NNP
26209	2393	3	(	(	-LRB-
26209	2393	4	a	a	DT
26209	2393	5	Russian	russian	JJ
26209	2393	6	recipe	recipe	NN
26209	2393	7	)	)	-RRB-
26209	2393	8	113	113	CD
26209	2393	9	]	]	-RRB-